PATENT CLAIM ANALYSIS

Application Number: 15744651
Application Type: Utility
Filing Date: 2018-01
Publication Date: 2018-07
Patent Classification: ["426", "589000"]

Abstract:
An objective is to provide a ponzu soy sauce seasoning, in which the generation of hine-shu during preservation or deterioration smell due to heat sterilization is suppressed without using a special container, and even if the seasoning is heated, the full-bodied taste of the soy sauce is not lost but is retained. Thus, provided is a ponzu soy sauce seasoning comprising citrus juice, vinegar, and soy sauce, wherein the contents of components (a) to (e) in the seasoning are in the following ranges: (a) p-cymene: 0.0006 to 4.0 ppm, (b) potassium ions: 0.02% to 5.0% by mass, (c) sodium ions: 0.5% to 4.0% by mass, (d) acetic acid: 0.5% to 3.5% by mass, and (e) citric acid: 0.2% to 4.5% by mass.

Claim (Index 8):
The ponzu soy sauce seasoning according to  claim 2 , wherein the concentration of dissociated acetic acid is 0.002% to 1.0% by mass.

Metadata:
- Claim Count in Document: 1.0
- Percentile: 86.0
- Lexical Diversity: 2.06329
- Patent Class: 426.0
- Transitional Phrase Type: none
- Component Type: 0
- Foreign Priority: True
- Related Applications: ['12093676', '13382748', '11436517', '10277806', '14292756']

Analysis Scores:
- 35 USC 101 Eligibility (BERT): 0.7615843575913438
- 35 USC 102 Novelty (BERT): 0.5248185929429812
- Combined Prediction Score: 0.7379077811265076
- Mean Citation Score: 253.92257200000003
- Max Citation Score: 340.28925
- Similarity Product: 279.22798305255174

Labels:
- Claim Label 101: 1
- Claim Label 102: 1
- Claim Label 103: 0
- Claim Label 112: 1
- Combined Label: 1
- Label 101 Adjusted: 1

Dataset: test