Plakett-Burman과 혼합물 실험계획법을 활용한 천연 육수 조미료 제조의 최적화

Abstract

The convenience food market is growing due to social changes such as single-person households, women-entering society, and increasing nuclear families. In order to develop a natural seasoning product according to the social flow, the optimization of the mixing ratio was studied. Through statistical methods, it was possible to reduce the time and cost part by proceeding with minimal experiments. Using Plackett-Burman design among statistical methods, it was confirmed that shrimp, mushrooms and green onions are the main factors influencing taste and preference. When shrimp content was small and mushroom and green onion amounts were high, overall preference was high. Shrimp, mushrooms and green onions were designated as independent variables, and the optimum ratio of independent variables was confirmed through the mixture experiment planning. The best recipe was 0.25g anchovy, 0.15g dipori, 0.1g kelp, 0.09g shrimp, 0.15g mushroom, 0.05g garlic, 0.05g onion, 0.05g salt, 0.05g white radish and 0.06g green onion. The volatile fragrance components of the seasoning with the optimal blending ratio were detected with 9 aldehydes, 3 alcohols, 12 alkanes, and 6 others. The main fragrance components were propanal, 3-methylbutanal, allyl alcohol, and trimethylamine. 21 free amino acids were detected, and glutamic acid, the representative umami component, was the highest with 437.05 mg/100g, followed by taurine, arginine, aspartic acid, glutamin, alanine, histidine, and so on. This study can be used as a basis for developing a seasoning product that minimize time and cost consumption with a small number of experiments using statistical methods.