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Jae Geel Lim,Ji Seon Park,Jin Kwan Ham,Eun Ha Chang,Yoon Ji Goh,Eun Kyung Yeom,Yun Mi Ko,Seo Hyun Yoon,Kyung Dae Kim 한국식품영양과학회 2021 한국식품영양과학회 학술대회발표집 Vol.2021 No.10
In this study, the optimization of the manufacturing process for the fermented seasoning material with soybean and rice the using response surface methodology (RSM) using varying concentrations of the salinity (13.5-18%; X₁), varying rice to soybean ratios (10-50%; X₂) and varying fermented period (5-15days; X₃) as the independent variable. The Process conditions were optimized with the characteristics and major component content of fermented seasoning material as a dependent variable. As a result, the pH value was 4.50-5.78 and the coefficient (R2) of the derived equation from the response surface regression for the pH value was 0.83. The amino-type nitrogen content in all fermentation samples was 84.36-167.77 mg% with a R2 value of 0.62. Ammonia-type nitrogen content in all fermentation samples was 640.89-1240.89 mg% with a R2 value of 0.55. The optimization conditions predicted by the RSM model on the viable pH, Amino-type nitrogen and Ammonia-type nitrogen contents under various process conditions were established as follows: salinity concentration, 16.3%; rice to soybean ratio, 34.2%; and fermentation periods, 6.5 days.