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중소규모 생산업체의 수비드 제품 생산을 위한 공정 및 안전성 분석: 한국 HMR 시장 중심으로

Manufacturing process and food safety analysis of sous-vide production for small and medium sized manufacturing companies: Focusing on the Korean HMR market

한국식품과학회지 2020년 52권 1호 p.1 ~ 10
최유진 ( Choi Eu-Gene ) - 한양대학교 식품영양학과

신원선 ( Shin Weon-Sun ) - 한양대학교 식품영양학과

Abstract


The present study identified the restrictions on the use of sous-vide products in the Korean HMR market for small and medium-sized manufacturing companies. A detailed literature review revealed that the HMR market in Korea is close to saturation. Notably, the technologically advanced products produced using sous-vide seem to display significant potential to overcome market saturation. The sous-vide method differs from conventional cooking techniques and is characterized by maintenance of food texture along with flavor enhancement. However, due to the unfamiliarity of the manufacturers with this method and the unclear food safety regulations, mass food manufacturing companies do not agree on using this method; hence, sous-vide production is usually undertaken by small/medium sized companies catering primarily through online marketing portals. This study highlights the various restrictions to the implementation of sous-vide production, and discusses several practical implications of sous-vide production that would help users of this technique enter the HMR market.

키워드

HMR; sous-vide production; HACCP; ROP; food production restrictions
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