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  • A23L11/00
    		•  Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof [2021.01] HB CC 4B020
  • A23L11/00@A
    		•  Treatment of soybeans, e.g. treatment by physical means only HB CC 4B020
  • A23L11/00@B
    		•  .Preparation, e.g. moulting, cleaning and grading and abluent HB CC 4B020
  • A23L11/00@C
    		•  .Steaming treatment HB CC 4B020
  • A23L11/00@D
    		•  .Chemical treatment (A23L11/00E takes precedence), e.g. soybean pickles HB CC 4B020
  • A23L11/00@E
    		•  .Biological treatment HB CC 4B020
  • A23L11/00@F
    		•  Treatment of beans other than soybeans HB CC 4B020
  • A23L11/00@Z
    		•  Others, e.g. bean-curd refuse HB CC 4B020
  • A23L11/00,301
    		•  .Bean jam HB CC 4B020
  • A23L11/00,301@A
    		•  Devices HB CC 4B020
  • A23L11/00,301@Z
    		•  Others HB CC 4B020
  • A23L11/10
    		•  .Rapid cooking pulses [2016.01] HB CC 4B020
  • A23L11/30
    		•  .Removing undesirable substances, e.g. bitter substances [2016.01] HB CC 4B020
  • A23L11/40
    		•  .Pulse curds [2021.01] HB CC 4B020
  • A23L11/45
    		•  ..Soy bean curds, e.g. tofu [2021.01] HB CC 4B020
  • A23L11/45@A
    		•  Devices for producing tofu e.g. for home use HB CC 4B020
  • A23L11/45@B
    		•  Preparation of unheated soybean paste HB CC 4B020
  • A23L11/45@C
    		•  Heating soybean paste HB CC 4B020
  • A23L11/45@D
    		•  Separation of soymilk and bean-curd refuse HB CC 4B020
  • A23L11/45@E
    		•  Transferring heated and coagulated soybean curds into mold boxes or into bags / containers HB CC 4B020
  • A23L11/45@F
    		•  Molding, dehydrating, cutting HB CC 4B020
  • A23L11/45@G
    		•  Filled tofu coagulated and cooled in packages HB CC 4B020
  • A23L11/45@H
    		•  Finishing stages, e.g., cooling, sterilizing or packing HB CC 4B020
  • A23L11/45@Z
    		•  Others, e.g. methods of production HB CC 4B020
  • A23L11/45,105
    		•  ...Frozen and dried tofu HB CC 4B020
  • A23L11/45,105@A
    		•  Devices HB CC 4B020
  • A23L11/45,105@Z
    		•  Others HB CC 4B020
  • A23L11/45,106
    		•  ...Coagulants, defoaming agent or preservatives for tofu production HB CC 4B020
  • A23L11/45,106@A
    		•  Coagulants HB CC 4B020
  • A23L11/45,106@B
    		•  Defoaming agent HB CC 4B020
  • A23L11/45,106@Z
    		•  Others HB CC 4B020
  • A23L11/45,107
    		•  ...Yuba (thin layers forming on the surface of heated soy milk) HB CC 4B020
  • A23L11/45,107@A
    		•  Devices HB CC 4B020
  • A23L11/45,107@Z
    		•  Others HB CC 4B020
  • A23L11/45,108
    		•  ...Aburaage (thin, deep-fried tofu pouches) HB CC 4B020
  • A23L11/45,108@A
    		•  Devices HB CC 4B020
  • A23L11/45,108@Z
    		•  Others, e.g., ganmodoki (masses of finely grained tofu and chopped vegetables formed into round shapes and deep-fried), atsuage (thick, deep-fried tofu) HB CC 4B020
  • A23L11/50
    		•  .Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms (removing undesirable substances, A23L 11/30; soy sauce A23L 27/50) [2021.01] HB CC 4B020
  • A23L11/50,102
    		•  ..Left to ferment over time until matured HB CC 4B020
  • A23L11/50,103
    		•  ..Miso HB CC 4B020
  • A23L11/50,104
    		•  ...Methods of processing raw materials HB CC 4B020
  • A23L11/50,105
    		•  ....Methods of preparing the materials to ferment and loading them into containers HB CC 4B020
  • A23L11/50,106
    		•  ....Devices for processing raw materials, devices for preparing the materials to ferment and loading them into containers HB CC 4B020
  • A23L11/50,107
    		•  ....Methods of fermenting and maturing miso HB CC 4B020
  • A23L11/50,108
    		•  ....Devices for fermenting and maturing miso HB CC 4B020
  • A23L11/50,109
    		•  ....Various kinds of miso HB CC 4B020
  • A23L11/50,110
    		•  .....White miso HB CC 4B020
  • A23L11/50,111
    		•  .....Name-miso (miso eaten as a side dish ) HB CC 4B020
  • A23L11/50,112
    		•  ...Processed without an interruption of continuity HB CC 4B020
  • A23L11/50,113
    		•  ....Processes after fermentation and maturation of miso HB CC 4B020
  • A23L11/50,114
    		•  ....Sterilization and prevention from decaying HB CC 4B020
  • A23L11/50,115
    		•  .....Processing of products HB CC 4B020
  • A23L11/50,116
    		•  ....Devices for processing after fermentation and maturation of miso HB CC 4B020
  • A23L11/50,117
    		•  ....Dehydrating HB CC 4B020
  • A23L11/50,118
    		•  .....Solid miso portions or powdered miso HB CC 4B020
  • A23L11/50,209
    		•  ..Natto (fermented soybeans with a viscous texture and flavor) HB CC 4B020
  • A23L11/50,209@A
    		•  Devices HB CC 4B020
  • A23L11/50,209@Z
    		•  Others HB CC 4B020
  • A23L11/60
    		•  .Drinks from legumes, e.g. lupine drinks [2021.01] HB CC 4B020
  • A23L11/65
    		•  ..Soy drinks [2021.01] HB CC 4B020
  • A23L11/70
    		•  .Germinated pulse products, e.g. from soy bean sprouts [2021.01] HB CC 4B020
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