Published Technical Disclosure Archive

Advanced Instant Soup Stock Seasoning Innovation

Publication ID: 24-11856973_0001_PTD
Published: October 26, 2025
Category:Direct Improvements & Enhancements

Legal Citation

pr1or.art Inc., “Advanced Instant Soup Stock Seasoning Innovation,” Published Technical Disclosure No. 24-11856973_0001_PTD, Published October 26, 2025, available at https://archive.pr1or.art/24-11856973_0001_PTD
This technical disclosure describes improvements that would be readily apparent to a Person Having Ordinary Skill In The Art (PHOSITA) when considered in combination with the foundational architecture disclosed in U.S. Patent No. 11,856,973.

Background and Problem Solved

The original patent disclosed an instant soup stock solid seasoning and its manufacturing method using microwave drying. However, the existing method has limitations in terms of flavor, texture, and drying efficiency. The new invention addresses these limitations by introducing novel enhancements, such as the addition of vegetable extracts, spice blends, and flavor enhancers, as well as improved drying methods.

Novelty and Inventive Step

The new invention provides a novel and non-obvious solution by introducing the addition of vegetable extracts, spice blends, and flavor enhancers, as well as improved drying methods, which significantly enhance the flavor, texture, and efficiency of the instant soup stock solid seasoning compared to the existing patent.

Alternative Embodiments and Variations

Alternative embodiments of the invention include using different types of vegetable extracts, spice blends, and flavor enhancers, as well as varying the proportions of these ingredients. Additionally, the drying method can be modified to include freeze drying or other drying techniques.

Potential Commercial Applications and Market

The enhanced instant soup stock solid seasoning and manufacturing method have significant commercial potential in the food industry, particularly in the production of instant soups, broths, and seasonings. The target market includes food manufacturers, restaurants, and consumers seeking convenient and flavorful meal solutions.

CPC Classifications

SectionClassGroup
A A23 A23L23/10
A A23 A23L5/34
A A23 A23L5/51
A A23 A23L5/55
A A23 A23L13/10
A A23 A23L13/52
A A23 A23L27/10
A A23 A23L27/88
A A23 A23P30/10
A A23 A23V2002/00

Field of Art

Food Processing and Seasoning Technology, specifically focused on instant soup stock solid seasoning production, involving meat processing, extraction, drying techniques, and flavor enhancement

Person of Ordinary Skill (PHOSITA) Profile

A food technologist with expertise in meat processing, seasoning formulation, drying technologies, and flavor extraction techniques, typically holding a degree in food science or chemical engineering with 3-5 years of industrial experience in food product development

Obviousness Rationale

A PHOSITA would recognize that the PTD's variations represent predictable extensions of the source patent's core methodology, utilizing known food processing techniques and ingredient combinations that would be apparent to a skilled practitioner seeking to optimize instant soup stock solid seasoning production.

Obvious Combinations & Variations

Source Patent Element
Microwave drying method for soup stock seasoning
PTD Variation
Combining microwave drying with heated air and freeze drying methods
Obviousness Reasoning
Multiple drying techniques are well-known in food processing, and a PHOSITA would recognize that combining different drying methods could optimize moisture removal and product quality through routine experimentation
Source Patent Element
Meat and soup stock mixture with inosinic acid concentration
PTD Variation
Adding vegetable extracts and spice blends to enhance flavor profile
Obviousness Reasoning
Flavor enhancement through vegetable and spice additions is a standard technique in food processing, representing a predictable variation to improve sensory characteristics of existing seasoning formulations
Source Patent Element
Basic soup stock solid seasoning production method
PTD Variation
Introducing flavor enhancers like monosodium glutamate and yeast extract
Obviousness Reasoning
Umami and flavor-enhancing ingredients are commonly used in food technology, and a PHOSITA would find their incorporation into soup stock seasonings an obvious optimization strategy
Source Patent Element
Meat processing for seasoning production
PTD Variation
Adding dietary fibers and implementing precise ingredient proportioning
Obviousness Reasoning
Nutritional modification and precise ingredient control are standard practices in food product development, representing predictable design choices for a skilled practitioner
Source Patent Element
Soup stock extraction from meat and bones
PTD Variation
Implementing specialized meat grinding and extraction units
Obviousness Reasoning
Equipment and process refinements are routine in food processing, and a PHOSITA would recognize these as straightforward technological improvements to existing manufacturing methods
35 U.S.C. § 103 Summary: Based on the teachings of US Patent 11856973, a Person Having Ordinary Skill In The Art would find the variations disclosed in this Published Technical Disclosure to represent obvious extensions of the prior art, employing standard food processing techniques, ingredient combinations, and manufacturing process optimizations that would be readily apparent to a skilled practitioner in the field of instant soup stock solid seasoning production.

Original Patent Information

Patent NumberUS 11,856,973
TitleInstant soup stock solid seasoning and method for manufacturing same
Assignee(s)Ariake Japan Co., Ltd.