Peach-Colored Seasoning Using White Soy Sauce and Clouding Agent
Solution Overview
Problem
Existing soy sauces typically have reddish brown or black colors, making it difficult to create a bright peach-colored seasoning that maintains the taste and flavor of soy sauce without compromising the original taste and flavor.
Innovation Solution
A peach-colored seasoning is developed using white soy sauce, a clouding agent containing powdered or crystalline cellulose, and a red coloring, which imparts a cloudy appearance and a stable peach color tone, while maintaining the taste and flavor of soy sauce.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Illumination intensity
If a red coloring is added to soy sauce to create a bright peach color, then the color tone is improved, but the original taste and flavor of soy sauce are reduced
Solution Approach 1:
The patent introduces white soy sauce as an intermediary substance to replace traditional dark soy sauce. White soy sauce serves as a base that does not interfere with the red coloring's ability to produce bright peach color, while still providing the essential soy sauce taste and flavor. This mediator approach allows the red coloring to work effectively without the interference of the dark background color of traditional soy sauce, thus resolving the contradiction between color brightness and taste quality.
Solution Approach 2:
The patent changes the fundamental parameter of soy sauce color from dark (reddish brown or black) to light (white or very light amber) by using white soy sauce. This parameter change in the base soy sauce allows subsequent addition of red coloring to achieve bright peach color without compromising the soy sauce's intrinsic taste and flavor, as the white base does not mask or interfere with the flavor profile.
2Stability of the object's composition
If a clouding agent is added to achieve a cloudy appearance, then the color stability is improved, but the device complexity increases
Solution Approach 1:
The patent applies clouding agents to change the optical properties of the soy sauce from transparent to cloudy. This clouding effect scattering light to enhance and stabilize the perceived peach color, making it more consistent across different observation conditions. The color change principle is used here not to change the actual color pigment, but to modify how the color is perceived and stabilized through light scattering.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The seasoning achieves a unique peach color tone while preserving the taste and flavor of soy sauce, with the clouding agent ensuring a consistent color appearance regardless of observation conditions and the red coloring providing a clear and stable color development.
Implementation Method 1
a clouding agent containing powdered or crystalline cellulose, and a red coloring, which imparts a cloudy appearance and a stable peach color tone
Data Source
AI summary
An object of the present invention is to provide a seasoning with an unconventional color tone, which has the taste and flavor of soy sauce and simultaneously assumes a bright peach color. The present invention relates to a peach-colored seasoning containing white soy sauce, a clouding agent and a red coloring. Furthermore, the present invention is preferably the peach-colored seasoning, wherein the mixing ratio of the red coloring to the clouding agent is 1/0.125 to 1/0.135. Furthermore, the present invention is preferably the peach-colored seasoning, wherein the content of the red coloring is 0.55 to 0.70 mass%. Furthermore, the present invention is preferably the peach-colored seasoning, wherein the content of the clouding agent is 4.0 to 5.1 mass%.