PATENT CLAIM ANALYSIS

Application Number: 16149312
Application Type: Utility
Filing Date: 2018-10
Publication Date: 2019-09
Patent Classification: ["426", "549000"]

Abstract:
Disclosed is a baked food which comprises a cereal flour, an oil or fat component, astaxanthin and optionally an emulsifying component, has such a structure that the oil or fat component containing the astaxanthin is held in voids in a structure formed by a starch of the cereal flour, and has a porosity of 10 to 70%. Specifically disclosed is a baked food produced from an astaxanthin-containing dough, which can stably hold astaxanthin therein for a long period.

Claim (Index 1):
A baked food produced from dough, which is capable of stably holding astaxanthin therein for a long period,\n comprising a cereal flour, an oil or fat component and astaxanthin, wherein the baked food product has having a porosity in the range of 20 to 50%, and wherein the baked food product is capable of holding astaxanthin therein in an amount of 94% by weight or more when stored at room temperature for a period of at least 3 months as compared to the astaxanthin content in the food immediately after baking.

Metadata:
- Claim Count in Document: 24.0
- Percentile: 97.0
- Lexical Diversity: 1.68627
- Patent Class: 426.0
- Transitional Phrase Type: open
- Component Type: 1
- Foreign Priority: True
- Related Applications: ['14127578', '11428011', '14655959', '10260578', '10967549']

Analysis Scores:
- 35 USC 101 Eligibility (BERT): 0.7573385327186692
- 35 USC 102 Novelty (BERT): 0.4931396479579494
- Combined Prediction Score: 0.7309186442425973
- Mean Citation Score: 231.175854
- Max Citation Score: 237.41916
- Similarity Product: 173.05495673093318

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