Published Technical Disclosure Archive

Adaptive Instant Soup Stock Seasoning for Extreme Environments

Publication ID: 24-11856973_0004_PTD
Published: October 26, 2025
Category:Specialized Variations & Niche Solutions

Legal Citation

pr1or.art Inc., “Adaptive Instant Soup Stock Seasoning for Extreme Environments,” Published Technical Disclosure No. 24-11856973_0004_PTD, Published October 26, 2025, available at https://archive.pr1or.art/24-11856973_0004_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 provided a method for manufacturing instant soup stock solid seasoning, but it did not address the unique challenges and requirements of niche markets and environments. This invention solves the problem of limited adaptability by introducing specialized variations of the original seasoning, tailored to high-altitude environments, emergency rations, extreme cold, high-security facilities, and spacecraft or zero-gravity environments.

Novelty and Inventive Step

The novelty of this invention lies in the adaptation of the original seasoning to cater to specific niche environments, requiring adjustments to the drying process, equipment, and operating conditions. The inventive step is the recognition of the need for specialized variations and the development of tailored solutions to address these unique challenges.

Alternative Embodiments and Variations

Alternative embodiments may include using different drying methods, such as freeze-drying or spray-drying, or incorporating additional ingredients to enhance the seasoning's performance in specific environments. Variations may also involve modifying the seasoning's composition to suit local tastes or dietary requirements.

Potential Commercial Applications and Market

The adaptive instant soup stock solid seasoning has significant commercial potential in various industries, including emergency food supplies, high-altitude outdoor recreation, extreme cold climate operations, high-security facilities, and space exploration. The target market includes government agencies, outdoor gear manufacturers, and space technology companies.

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 preservation technologies, specifically focused on dehydration techniques for meat-based seasonings and stock preparations, with expertise in microwave drying, vacuum processing, and ingredient concentration methods

Person of Ordinary Skill (PHOSITA) Profile

A food technologist or food processing engineer with advanced degrees in food science, experience in thermal processing, drying technologies, and seasoning formulation, familiar with industrial-scale food preservation techniques

Obviousness Rationale

A PHOSITA would recognize that the core microwave drying method and inosinic acid concentration principles from the source patent can be readily adapted to specialized environments by modifying drying equipment and pressure parameters. The fundamental process of creating a meat and soup stock mixture remains consistent, with variations primarily involving equipment configuration and environmental adaptation. These modifications represent predictable engineering solutions within the known technological framework of food processing and preservation.

Obvious Combinations & Variations

Source Patent Element
Microwave reduced-pressure drying method with specific temperature and vacuum level parameters
PTD Variation
Adjusting microwave dryer pressure settings for high-altitude environments
Obviousness Reasoning
A PHOSITA would understand that atmospheric pressure variations require proportional equipment adjustments, representing a routine engineering adaptation with predictable outcomes
Source Patent Element
Mixture formation using raw meat and soup stock with specific inosinic acid concentration
PTD Variation
Incorporating alternative drying technologies like solar or cryogenic drying
Obviousness Reasoning
Selecting appropriate drying technology based on environmental constraints is a standard design choice for a skilled practitioner, maintaining core ingredient composition
Source Patent Element
Drying process involving multiple stages of moisture reduction
PTD Variation
Implementing specialized drying environments like spacecraft or high-security facilities
Obviousness Reasoning
Modifying processing environment while preserving fundamental mixture composition represents a predictable variation within food processing engineering principles
Source Patent Element
Soup stock seasoning with specific inosinic acid concentration
PTD Variation
Adapting seasoning for emergency rations or extreme environmental conditions
Obviousness Reasoning
Preserving nutritional and flavor characteristics through alternative processing methods is a standard problem-solving approach in food technology
35 U.S.C. § 103 Summary: Based on US Patent 11856973's teachings, the disclosed variations represent obvious extensions of known food processing techniques, wherein a person of ordinary skill would readily recognize that core seasoning preparation methods can be adapted to specialized environments through routine engineering modifications without requiring inventive insight.

Original Patent Information

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