PATENT CLAIM ANALYSIS

Application Number: 15961927
Application Type: Utility
Filing Date: 2018-04
Publication Date: 2018-11
Patent Classification: ["426", "589000"]

Abstract:
Disclosed is a method of producing instant ginseng chicken soup product, the method including cooking chicken meat, which is filled with stuffing, for ginseng chicken soup with 100% steam using a steam cooker, extracting broth from chicken feet using a heat exchange heater, diluting 65 parts by weight of purified water and 5 parts by weight of food additive in 30 parts by weight of the extracted broth and then adding a seasoning agent thereto to obtain a broth seasoning liquid, and packing the prepared chicken meat and the broth seasoning liquid in a package and performing a retort heat treatment and rapid freezing at a temperature less than or equal to −35° C.

Claim (Index 7):
The method of  claim 6 , wherein the rhubarb powder, the wormwood vinegar, the wood vinegar, and the (F)rhodinic acid were prepared, a food additive in which the prepared rhubarb powder, wormwood vinegar, wood vinegar, and (F)rhodinic acid were mixed in a ratio of 5:2:2:1 was provided, and then 5 parts by weight of the food additive was diluted in 30 parts by weight of broth and 65 parts by weight of purified water.

Metadata:
- Claim Count in Document: 13.0
- Percentile: 91.0
- Lexical Diversity: 1.69444
- Patent Class: 426.0
- Transitional Phrase Type: none
- Component Type: 0
- Foreign Priority: True
- Related Applications: ['09830654', '11670920', '15462321', '10393391', '15633348']

Analysis Scores:
- 35 USC 101 Eligibility (BERT): 0.7355689080169795
- 35 USC 102 Novelty (BERT): 0.4951138590758768
- Combined Prediction Score: 0.7115234031228692
- Mean Citation Score: 144.871142
- Max Citation Score: 148.02136000000004
- Similarity Product: 87.74351859209064

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