PATENT CLAIM ANALYSIS

Application Number: 16010229
Application Type: Utility
Filing Date: 2018-06
Publication Date: 2018-10
Patent Classification: ["426", "637000"]

Abstract:
A packaged food product and methods of making and using it. In some embodiments. The packaged food product may comprise a cup containing multiple ingredients in sealed pouches suitable for use in making an omelet or other egg-based entrées, with the cup being suitable for microwave cooking of an egg-based entrée. The ingredients may include vegetable components that offer organoleptic properties similar to those of fresh vegetables after an extended period of time. Ideally, time required for processing, shipment, storage, etc., which may be, e.g., several weeks, may pass without unacceptable degradation of taste, texture, mouth feel, flavor, aroma, color, nutritional content or other important qualities. In some embodiments, the ingredients may also include additional components, such as, for example, one or more meats, and/or one or more varieties of cheese.

Claim (Index 1):
A process for preparing, protecting and packaging diced vegetable pieces, each having a minimum dimension greater than about \u215b inch, and a maximum dimension of less than \u215e inch, the vegetable pieces comprising potato pieces and other vegetable pieces, the process comprising:\n blanching raw, washed potato pieces having a pH of between about 5 and about 6 for a period of 4 to 6 minutes, with the blanching of the raw potato pieces being effective to inhibit enzyme action detrimental to organoleptic properties, and having an antimicrobial effect; \n wherein the potato pieces are not exposed to ambient air for more than about 10 minutes prior to blanching; \n blanching other raw, washed vegetable pieces which have a pH of between about 5 and about 6 by exposing them to steam at a temperature of about 210\u00b0 F. for a period of 40 to 50 seconds, with the steam blanching of the other vegetable pieces being effective to inhibit enzyme action detrimental to organoleptic properties, and having an antimicrobial effect; \n acidifying the vegetable pieces during or after blanching so that the pH of the vegetable pieces after acidification is 4.0 to 4.8; \n reducing the temperature of the blanched, acidified vegetable pieces to about 0\u00b0 F. using an IQF process to preserve them for later use; \n thereafter hermetically sealing the blanched, acidified, frozen vegetable pieces in flexible pouches under vacuum with a nitrogen atmosphere; \n thereafter thawing the blanched, acidified vegetable pieces in the pouches in the nitrogen atmosphere; \n thereafter subjecting the thawed vegetable pieces in the pouches in the nitrogen atmosphere to high pressure processing; \n thereafter inserting each of the pouches containing thawed vegetable pieces into a cup; \n thereafter providing a lid on the cup to provide an enclosed environment for the pouches containing the thawed vegetable pieces; and \n thereafter refrigerating the thawed vegetable pieces; \n wherein the process enables freshness of the vegetable pieces to be maintained in the pouches in the cup at refrigerated temperatures for at least 75 days.

Metadata:
- Claim Count in Document: 23.0
- Percentile: 94.0
- Lexical Diversity: 1.67021
- Patent Class: 426.0
- Transitional Phrase Type: open
- Component Type: 1
- Foreign Priority: False
- Related Applications: ['12090845', '14054323', '15977849', '12090842', '14055994']

Analysis Scores:
- 35 USC 101 Eligibility (BERT): 0.7150499091313522
- 35 USC 102 Novelty (BERT): 0.4794378062471889
- Combined Prediction Score: 0.691488698842936
- Mean Citation Score: 233.68307600000003
- Max Citation Score: 239.20497000000003
- Similarity Product: 147.6093093682516

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