Plant-Soaked Solution Using Allulose for Rapid Extraction

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Solution Overview

Problem

Conventional plant-soaked solutions prepared with sucrose require lengthy dissolution times, are labor-intensive to mix, and result in rapid blood glucose increases due to decomposition into glucose and fructose.

Innovation Solution

A plant-soaked solution using allulose as the saccharide, which has a higher dissolution rate than sucrose, reducing labor and maintaining low calorie content by not decomposing into glucose or fructose.

Engineering Contradictions & Design Principles

VSEngineering Contradiction Analysis

1Reliability

If sucrose is used as the saccharide for preparing plant-soaked solution, then the solution has sweet taste and preserves plant components, but it takes a long time to dissolve and requires labor to mix

Engineering Contradiction:

Improvepreservation of plant componentsVSAvoiddissolution time

Core Design Contradiction:

ReliabilityVSLoss of time

Solution Approach 1:

The patent changes the physical state parameter of the saccharide from solid (sucrose) to liquid (allulose syrup), which fundamentally alters the dissolution behavior. Liquid allulose mixes immediately with plant materials without the lengthy dissolution process required by solid sucrose, while maintaining the same functional properties of sweetness and component preservation.

Inventive Principle:

Principle #35Parameter changes

2Ease of operation

If sucrose is used as the saccharide, then the solution has sweet taste, but it decomposes into glucose and fructose causing rapid blood glucose increase and high calories

Engineering Contradiction:

ImprovesweetnessVSAvoidblood glucose increase and calories

Core Design Contradiction:

Ease of operationVSObject-generated harmful factors

Solution Approach 1:

The patent substitutes sucrose with allulose, a different saccharide that provides the same sweetening function but without the harmful metabolic effects. Allulose is metabolized differently and does not cause rapid blood glucose increases or significant calorie intake, effectively replacing the harmful substance while maintaining the beneficial sweet taste.

Inventive Principle:

Principle #27Cheap short-living objects (Disposable)

3Ease of manufacture

If solid sucrose is used for preparing soaked solution, then the solution can be prepared, but consumer labor is needed to mix sucrose and raw material

Engineering Contradiction:

Improvepreparation of soaked solutionVSAvoidmixing labor

Core Design Contradiction:

Ease of manufactureVSEase of operation

Solution Approach 1:

The patent changes the physical state parameter of the saccharide from solid to liquid. Liquid allulose naturally flows and mixes with plant materials without requiring manual intervention, eliminating the labor-intensive mixing step that is necessary when using solid sucrose. This parameter change transforms a manual operation into a passive mixing process.

Inventive Principle:

Principle #35Parameter changes

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 solution achieves similar extraction of useful components as traditional sucrose-based solutions while offering improved convenience and maintaining low calorie content.

Implementation Method 1

a dissolution rate of allulose is higher than sucrose

Methodology Applied

Scientific EffectDissolution:

Implementation Method 2

preparing a plant-soaked solution, which includes a saccharide containing allulose... adding a saccharide containing allulose to a plant... extract a component present in the raw material into the saccharide

Methodology Applied

Scientific EffectExtraction:

Data Source

PatentUS20250064755A1Extract from plant steeped in allulose and preparation method therefor

Publication Date: 2025.02.27 CJ CHEILJEDANG CORP

AI summary

The present application relates to a plant-soaked solution including a saccharide containing allulose and a method of preparing the same.