PATENT CLAIM ANALYSIS

Application Number: 16073067
Application Type: Utility
Filing Date: 2018-07
Publication Date: 2019-01
Patent Classification: ["426", "049000"]

Abstract:
Provided are a lactic acid bacterium for a lactic acid bacterium-fermented soybean foodstuff, which takes a short fermentation time even when applied to a soybean raw material and has a wide optimal temperature range, and hence can cause curdling in a short period of time even at low temperature, thus being extremely suited for fermentation of the soybean raw material, a lactic acid bacterium-fermented soybean foodstuff comprising the lactic acid bacterium, and a production method for a lactic acid bacterium-fermented soybean foodstuff. The lactic acid bacterium-fermented soybean foodstuff comprises a lactic acid bacterium belonging to  Streptococcus thermophilus  and having an accession number of NITE BP-02207. The lactic acid bacterium-fermented soybean foodstuff of the present invention is preferably a yogurt-like lactic acid bacterium-fermented soybean foodstuff.

Claim (Index 2):
A lactic acid bacterium-fermented soybean foodstuff according to  claim 1 , wherein the lactic acid bacterium-fermented soybean foodstuff is a yogurt-like lactic acid bacterium-fermented soybean foodstuff.

Metadata:
- Claim Count in Document: 7.0
- Percentile: 95.0
- Lexical Diversity: 2.12903
- Patent Class: 426.0
- Transitional Phrase Type: none
- Component Type: 0
- Foreign Priority: True
- Related Applications: ['14648820', '14390475', '13878532', '14755550', '13119353']

Analysis Scores:
- 35 USC 101 Eligibility (BERT): 0.7701248508010123
- 35 USC 102 Novelty (BERT): 0.5100825690338843
- Combined Prediction Score: 0.7441206226242996
- Mean Citation Score: 270.65164
- Max Citation Score: 283.05542
- Similarity Product: 205.83219086749912

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

Dataset: test