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 12):
A method for preparing a baked food produced from dough according to  claim 1 , which comprises astaxanthin, a cereal flour, an oil or fat component and optionally an emulsifying component as the major components, and is capable of stably holding astaxanthin therein for a long period, wherein the dough is prepared by blending and thoroughly kneading the major components so that the astaxanthin is uniformly dispersed in the mixture of the major components, and then the dough is baked.

Metadata:
- Claim Count in Document: 24.0
- Percentile: 97.0
- Lexical Diversity: 1.68627
- Patent Class: 426.0
- Transitional Phrase Type: none
- Component Type: 0
- Foreign Priority: True
- Related Applications: ['14127578', '11428011', '14655959', '10260578', '10967549']

Analysis Scores:
- 35 USC 101 Eligibility (BERT): 0.7784039455583676
- 35 USC 102 Novelty (BERT): 0.4961274500287163
- Combined Prediction Score: 0.7501762960054025
- Mean Citation Score: 231.175854
- Max Citation Score: 237.41916
- Similarity Product: 171.48648494051457

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