PATENT CLAIM ANALYSIS

Application Number: 15768198
Application Type: Utility
Filing Date: 2018-04
Publication Date: 2018-10
Patent Classification: ["426", "061000"]

Abstract:
A method of manufacturing a textured food product comprising the steps of preparing a slurry comprising dry matter and water, wherein the dry matter comprises 1. at least 35% by weight legume protein, 2. 10% to 45% by weight oat bran, whole grain oat flour or a mixture thereof, and 3. 2% t 35% by weight of the dry matter of oat protein, of which 2. and 3. must always add up to no more than 65% by weight. The slurry further comprises water 20%-80% by weight of the weight of the dry matter. The method further includes cooking the slurry in an extruder cooker and extruding the cooked slurry to form the textured food product.

Claim (Index 31):
The method according to  claim 1 , wherein: the percentage of oat protein is chosen to produce a textured food product having water absorption rate of less than 70% water level in 120 minutes.

Metadata:
- Claim Count in Document: 55.0
- Percentile: 91.0
- Lexical Diversity: 1.98529
- Patent Class: 426.0
- Transitional Phrase Type: none
- Component Type: 0
- Foreign Priority: True
- Related Applications: ['15229290', '11858934', '13744325', '10500187', '12075564']

Analysis Scores:
- 35 USC 101 Eligibility (BERT): 0.7670396624627295
- 35 USC 102 Novelty (BERT): 0.6223942943999574
- Combined Prediction Score: 0.7525751256564522
- Mean Citation Score: 337.639038
- Max Citation Score: 600.5853
- Similarity Product: 512.1075554807782

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

Dataset: test