Konjac Mannan Gel Bouillon Concentrate Dissolution
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Solution Overview
Problem
Conventional bouillon and seasoning concentrates, particularly in jelly form, face challenges such as slow dissolution, syneresis (water separation), rigidity, and manufacturing complexity, while also requiring high salt levels and stable storage and transport.
Innovation Solution
A packaged concentrate comprising 20-80% water, 0.8-4% konjac mannan as a gelling agent, 15-30% salt, and 0.5-60% taste-imparting components, with a rheology of a gel to ensure quick dissolution, low syneresis, and ease of manufacturing, allowing for high salt levels and stable storage.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Reliability
If conventional gelling agents (gelatin, alginate, agar) are used to form soup concentrate jellies, then the concentrate can be packaged and stored, but the dissolution time increases to 3-6 minutes
Solution Approach 1:
The patent changes the chemical composition parameters by replacing conventional gelling agents (gelatin, alginate, agar) with konjac mannan at optimized concentrations (0.8-4% of total weight). This parameter change maintains gel formation for storage stability while significantly reducing dissolution time to under 4 minutes, as konjac mannan has different solubility and gelation properties compared to conventional agents.
Solution Approach 2:
The patent uses composite material formulation by combining konjac mannan with specific ratios of salt (15-30%), water (20-80%), and taste-imparting components (0.5-60%). This composite approach creates a gel matrix that balances structural integrity for storage with rapid dissolution characteristics, overcoming the limitations of single-agent systems.
2Quantity of substance
If high salt levels (15-30% based on water content) are included in the concentrate, then the bouillon flavor is enhanced, but the gel structure may be affected
Solution Approach 1:
The patent optimizes the salt concentration parameter within the range of 15-30% based on water content, which is higher than conventional formulations. This parameter is balanced with konjac mannan concentration (0.8-4%) to maintain gel structure stability despite the high ionic strength, as konjac mannan exhibits good salt tolerance in gel formation.
Solution Approach 2:
The patent replicates the functional properties of traditional high-salt bouillon concentrates while using a modified gel matrix system. The konjac mannan-based gel copies the texture and flavor delivery function of conventional gels but maintains structural integrity at higher salt levels where traditional gelling agents would fail.
3Ease of operation
If the gel is made elastic and not too rigid, then it is easy to remove from packaging, but the gel strength may be reduced
Solution Approach 1:
The patent adjusts the gel rheology parameters by controlling konjac mannan concentration (0.8-4%) and water content (20-80%) to achieve an optimal balance between elasticity and strength. This creates a gel that is deformable enough for easy packaging removal while maintaining sufficient structural integrity for handling and storage.
Solution Approach 2:
The patent creates different local mechanical properties within the gel structure by optimizing the distribution and concentration of konjac mannan. The gel exhibits localized elasticity near the packaging interface for easy removal, while maintaining overall structural strength in the bulk for handling stability.
4Productivity
If the concentrate is formulated for quick dissolution (less than 4 minutes), then the convenience is improved, but the gel structure may become too weak
Solution Approach 1:
The patent optimizes the dissolution kinetics parameter by selecting konjac mannan with specific molecular weight and purity characteristics, and controlling its concentration (0.8-4%). This creates a gel structure that dissolves rapidly (under 4 minutes) while maintaining adequate strength through the synergistic effect of konjac mannan's unique gelation properties and the optimized formulation composition.
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 results in a concentrate that dissolves quickly in boiling water, has low syneresis, is easy to manufacture, and maintains stability during transport and storage, with a gel-like texture that is deformable and easy to remove from packaging, while allowing for high salt levels and typical dilution rates.
Implementation Method 1
0.8% to 4%, preferably 0.9%-2%, more preferably 1-1.5% (weight % based on water content of concentrate) of a gelling agent comprising konjac mannan... the concentrate has the rheology of a gel
Implementation Method 2
which jelly has a low tendency to syneresis (water separation), preferably no syneresis
Data Source
AI summary
Packaged concentrates in jelly form for preparing a bouillon, broth, soup, sauce, gravy or for use as a seasoning, which concentrates comprises 20-80% water, 0.5-60% taste imparting components, 15-30% salt, and a gelling agent comprising konjac mannan.