Published Technical Disclosure Archive

Advanced Instant Soup Stock Seasoning Manufacturing Method

Publication ID: 24-11856973_0006_PTD
Published: October 26, 2025
Category:Direct Improvements & Enhancements

Legal Citation

pr1or.art Inc., “Advanced Instant Soup Stock Seasoning Manufacturing Method,” Published Technical Disclosure No. 24-11856973_0006_PTD, Published October 26, 2025, available at https://archive.pr1or.art/24-11856973_0006_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 a method for manufacturing an instant soup stock solid seasoning using a microwave reduced-pressure drying method. However, this method has limitations in terms of flavor, texture, and fat content. The present invention addresses these limitations by introducing novel processing steps, component configurations, and control mechanisms to produce a superior instant soup stock solid seasoning.

Novelty and Inventive Step

The present invention introduces novel components and processing steps that are not disclosed in the original patent. Specifically, the addition of a natural flavor enhancer, a texture modifier, and a fat removal unit, as well as the control mechanisms for optimizing the drying temperature and time, provide a significant improvement over the original patent.

Alternative Embodiments and Variations

Alternative embodiments of the invention may include using different types of natural flavor enhancers, texture modifiers, and fat removal units. Additionally, the control unit may be configured to optimize the drying temperature and time based on different parameters, such as the type of edible meat used or the desired flavor profile.

Potential Commercial Applications and Market

The enhanced instant soup stock solid seasoning manufacturing system has significant commercial potential in the food industry, particularly in the production of high-quality instant soups and seasonings. The system's ability to produce a superior instant soup stock solid seasoning with enhanced flavor, texture, and fat content makes it an attractive solution for food manufacturers looking to improve their products.

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 manufacturing, specifically instant soup stock and seasoning production, involving meat processing, extraction, drying techniques, and flavor enhancement technologies

Person of Ordinary Skill (PHOSITA) Profile

A food technologist or process engineer with expertise in meat-based seasoning production, microwave drying techniques, flavor extraction, and food preservation methods, typically holding a bachelor's or master's degree in food science or chemical engineering

Obviousness Rationale

A PHOSITA would recognize that the PTD's variations represent predictable extensions of the source patent's core microwave drying and meat-stock processing methodology. The disclosed additions of flavor enhancers, texture modifiers, and fat removal techniques are logical optimization strategies within the established technical framework of instant soup stock manufacturing. These variations represent standard engineering problem-solving approaches to incrementally improving food processing techniques.

Obvious Combinations & Variations

Source Patent Element
Microwave reduced-pressure drying method for meat and soup stock mixture
PTD Variation
Adding a control unit to optimize drying temperature and time based on specific parameters
Obviousness Reasoning
Temperature and time control are predictable design optimization techniques in thermal processing, representing a routine engineering modification with expected results
Source Patent Element
Mixture of edible meat and soup stock with inosinic acid concentration
PTD Variation
Introducing natural flavor enhancers to improve taste profile
Obviousness Reasoning
Flavor enhancement through ingredient modification is a standard technique in food processing, representing a known method of improving sensory characteristics
Source Patent Element
Meat processing and stock preparation steps
PTD Variation
Implementing a fat removal unit before mixing meat and stock
Obviousness Reasoning
Fat content management is a common food processing technique, representing a predictable solution to improving product quality and nutritional profile
Source Patent Element
Drying process for creating solid seasoning
PTD Variation
Adding texture modifiers to control final product consistency
Obviousness Reasoning
Texture modification through ingredient and processing adjustments is a standard approach in food product development, representing a finite set of known techniques
35 U.S.C. § 103 Summary: Based on the teachings of US 11856973 and the disclosed variations, a person of ordinary skill in the art would find the claimed instant soup stock solid seasoning manufacturing techniques obvious. The PTD demonstrates that the proposed modifications represent routine engineering optimizations within the established technological framework of meat-based seasoning production, thereby rendering potential patent claims obvious as a matter of law.

Original Patent Information

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