Table of Contents
ToggleIntroduction
Soy sauce is a dark-brown colour liquid produced by the fermentation of soya beans. It is generally used to add flavour to the food and portrays an appealing look. As soya beans contain a high volume of protein, they help in improving the digestive system.
Monascus is termed as a natural food colour that is dark red in property and developed by the fermentation of red yeast;
fermentation refers to the breaking down of a substance into smaller particles. In this modern world, colour is widely use in different products. But are we aware of the different monascus, each with a distinctive property, are available out there in the market? Let us discuss.
Colour
and to develop batch-to-batch consistency.
Batch-to-batch consistency is define as minimal possible changes from one product to another. As we all know that manufacturers go through a standardization process to bring out high-quality products in the market, this equal standard strategy signals batch-to-batch consistency. Generally, there exist red-brown, yellow-brown, red-orange, orange-brown, and orange-yellow features of the pigment.
If the manufacturer desires to improve the batch-to-batch consistency of the soya sauce, then it would be better to choose orange-brown (the closest one to the original colour), so that you can examine consumption levels of the product in different areas of a region.
On the other hand, if you’re a manufacturer and aim for a delightful look for the soya sauce, you should opt for red-brown colour, as this is the hue incorporate in the product for years, and your sudden colour change might negatively affect your business
Firm attachment
It is an acknowledgeable fact that adding natural colours to a certain edible might eradicate some of the nutrients, which in turn would provide little-to-no health benefits. In the case of soya sauce, there are class 1, 3, and 4 monascus colours used. If aim to provide an alluring look and good taste, it is advisable to use class 3 colours, as it contains red-brown characteristics and acts as a condiment.
On the other hand, if you are more of the health side and want customers to gain nutrients,
then you surely should use class 1 and 4 colours;
failure to do this would remove protein,
a key nutrient in the soya beans, and an individual would consume just to fill his/her stomach.
Steadiness
It is inevitable for the monascus red colour in the soya sauce to be stable in the 20 per cent salt solution.
If the hue does not stand firm against the said solution,
it will eventually form a cloud-like structure in the sauce and spark out.
On the other hand, if the sauce is highly salt-concentrate, it would be better to add the colour after the sauce becomes thinner (watery), so that the colour does not fade away.
Conclusion
The producer needs to consider the above-mentioned points, to gain customer satisfaction and drive market sales