F-Term-List

4B015 Alcoholic beverages
C12G1/00 -3/12
C12G3/02 AG AG00
RAW MATERIALS FOR MISCELLANEOUS LIQUORS
AG02 AG03 AG04 AG05 AG06 AG07 AG08 AG09
. Grains and grain flour . . Wheat bran, sugar, cereal germ, and barley . Amyloid and derivatives thereof . . Dextrin and saccharides . Honey . Sake lees and other by-products from brewing . Adlay . Potatoes, beans, other vegetables, and fruits
AG12 AG13 AG17
. Seaweed and other types of algae . Dairy products . Others
C12G3/02,118 BA BA00
FRUIT LIQUORS OTHER THAN WINE
BA01 BA02 BA03 BA04 BA05 BA06 BA07 BA08 BA09
. Fruit liquors in general . Fruits as raw materials . . Citrus fruits . . Apples . . Bananas . . Peaches . . Pineapples . . Plums . . Others
C12G3/02,119@A CG CG00
RAW MATERIALS FOR REFINED SAKE
CG01 CG02 CG03 CG04 CG05 CG06 CG07 CG09
. Water for sake brewing . Grains and grain flour . . Wheat bran, sugar, cereal germ, and barley . Amyloid and derivatives thereof . . Dextrin and saccharides . Honey . Sake lees and other by-products from brewing . Potatoes, beans, other vegetables, and fruits
CG17
. Others
C12G3/02,119@C DP DP00
PRETREATMENT FOR STEAMING
DP01 DP02 DP03 DP04 DP05 DP06 DP07 DP08 DP09 DP10
. Refining and granulation . Cleansing rice . Soaking . . Adding enzymes . . Adding acids and alkalies . . Adding organic solvents . . Soaking devices . Carrying out and transferring . Reduced pressure (e.g., vacuum) processing . Heat processing
DP11
. Others
C12G3/02,119@D EP EP00
STEAMING
EP01 EP02 EP03 EP04 EP05 EP06 EP07
. Steaming in general . Steaming devices . . Batch systems . . . Closed tank systems . . Continuous systems . . . Conveyors and screw conveyors . . Devices integrated with cooling devices
C12G3/02,119@E FP FP00
COOLING AND CONVEYING OF STEAMED RICE
FP01 FP02 FP03 FP04 FP05 FP06
. Devices for smashing steamed rice . Devices for conveying steamed rice . Cooling and cooling devices . . Vacuum cooling (i.e., under reduced pressure) . . Devices using endless conveyors . . Devices having smashing machines
C12G3/02,119@H GG GG00
PREPARATION MATERIALS AND ADDITIVES
GG02 GG03 GG04 GG05
. Grains and grain flour . . Wheat bran, sugar, cereal germ, and barley . Amyloid and derivatives thereof . . Dextrin and saccharides
GG14 GG15 GG16 GG17
. Enzyme formulations . Chemical substances . Liquors and alcohol . Others
GP GP00
PREPARATION METHODS
GP01 GP02 GP03 GP04
. Combination ratios of preparation materials and preparation conditions . Four-step saccharification methods . Continuous systems . Others
GT GT00
PREPARATION DEVICES
C12G3/02,119@L HT HT00
FERMENTATION TANK
HT01 HT02 HT03 HT04 HT05 HT06 HT07
. Sealing systems (e.g., pressure adjustment) . Wall material structures . . Thermal insulation . . Corrosion resistance . Structures of discharge openings . Bottom configuration structures . Others
C12G3/02,119@N JP JP00
TEMPERATURE CONTROL
JP01 JP02 JP03 JP04 JP05 JP06
. Temperature control of water for brewing . Temperature control of yeast . . Warm casks . Temperature control of fermentation tanks . . Warming . . Cooling
C12G3/02,119@T KP KP00
PRESSING AND FILTERING
KP01 KP02 KP03 KP04 KP05
. Continuous systems . . Systems using endless conveyor . Batch systems . . Vertical pressure . . Horizontal pressure
C12G3/04 LG LG00
RAW MATERIAL LIQUORS
LG01 LG02 LG03
. Devices whereby two or more types of liquor are used . Distilled liquors . Refined liquors and other fermented liquors
LH LH00
OTHER MATERIALS
LH01 LH02 LH03 LH04 LH05 LH06 LH07 LH08 LH09 LH10
. Vegetables and fruits . . Garlic . . Citrus fruits . . Plums . Coffee and tea . Sea tangle, chlorella, and other algae . Animal food products . . Egg products . . Dairy products . Sake lees and other by-products from brewing
LH11 LH12
. Enzymes and chemical substances . Others
LP LP00
COMPOUNDING, RIPENING, AND PRESERVATION
LP01 LP02
. Containers and devices . Methods and the like
C12G3/06 MA MA00
FLAVOR IMPROVEMENT
MA01 MA02 MA03 MA04
. Recovery of flavor ingredients from brewing . Contact with wood . Addition of chemical substances such as flavoring ingredients and the like . Others
C12G3/12 NB NB00
KINDS OF DISTILLED LIQUOR
NB01 NB02
. Shochu . Others
NG NG00
RAW MATERIALS FOR DISTILLED LIQUOR AND ADDITIVES
NG02 NG03 NG04 NG07 NG08 NG09 NG10
. Grains and grain flour . . Wheat bran, sugar, cereal germ, and barley . Amyloid and derivatives thereof, and saccharides . Sake lees and other by-products from brewing . . Sake lees hashing machines . Vegetables and fruits . . Potatoes
NG11 NG14 NG17
. . Fruits . Enzymes and chemical substances . Others
NP NP00
DISTILLED LIQUOR MANUFACTURING PROCESSES
NP01 NP02 NP03 NP04 NP05 NP06 NP07 NP08
. Fermentation and pre-processing thereof . Distillation . . Decompression systems . . Continuity systems . . Others . Sake lees processing . Preservation and ripening . Others
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