In this study, the nutritional components (moisture, fat, protein, ash) value of military hardtack was collected and analyzed to control the mixing ratio of rice and flour. Hardtack from 4 factories was analyzed by 3 testing organizations certified by the Korean Ministry Food and Drug Safety. In addition, the accuracy and collaborative study possibility of each organization were evaluated in Q-test and HorRat. Also, other hardtack groups with different mixing ratios were compared to quality control of hardtack by I-MR charts. As a result, the HorRat and Q-test values of test organizations were 0.5-6.2 and 0.08-0.91, respectively. The quality of hardtack by the factories was similar. However, for accurate management of the mixing ratio, suggesting both upper and lower limit requirements of the nutritional components is necessary.

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• 이동헌(국방기술품질원/동국대학교 식품생명공학과) | Donghun Lee (Defence Agency for Technology and Quality/Department of Food science and Biotechnology, Dongguk University)
• 정민홍(국방기술품질원) | Minhong Jeong (Defence Agency for Technology and Quality)
• 변지은(국방기술품질원) | Ji Eun Byun (Defence Agency for Technology and Quality)
• 이광근(동국대학교 식품생명공학과) | Kwang-Geun Lee (Department of Food science and Biotechnology, Dongguk University) Corresponding author