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F-Term-List

4B020 Beans for foods or fodder
A23L11/00 -11/70
A23L11/00-11/70 LB LB00
TYPE OF PRODUCT 		LB01 LB02 LB03 LB04 LB05 LB06 LB07 LB08 LB09 LB10
. Tofu, tofu-like products . . Tofu . . . Firm tofu . . . Silken tofu . Deep-fried tofu, deep-fried tofu-like products . . Deep-fried tofu, thick deep-fried tofu . . Ganmodoki [fried tofu and vegetables] . Freeze-dried tofu, freeze-dried tofu-like products . . Freeze-dried tofu . . Frozen tofu
LB11 LB12 LB13 LB14 LB15 LB16 LB17 LB18 LB19 LB20
. Sheet-like products, e.g., yuba . . Yuba . Natto . . Sticky natto . Sweet bean paste . . Raw sweet bean paste . . Dried sweet bean paste . Soymilk, beverages . Artificial meat analogs . Soy sauce
LB21 LB22 LB23 LB24 LB27 LB28 LB30
. Miso . Soy flour . Bean sprouts . Food materials, raw materials . Other foods . Fodder . Characterized by shape, structure
LC LC00
PURPOSE 		LC01 LC02 LC03 LC04 LC05 LC06 LC07 LC08 LC09 LC10
. Deodorizing, debittering, removing impurities . Flavor, scent . Coloring, decoloring . Improving texture . Improving nutritive value . Quicker preparation . Storage, sterilization . Using by-products . Improving yield . Controlling conditions, energy reduction, labor reduction
LG LG00
RAW BEANS, SEMI-PROCESSED BEAN PRODUCTS 		LG01 LG02 LG03 LG04 LG05 LG06 LG07 LG08 LG09 LG10
. Soybeans . . Sprouted soybeans . . Defatted soybeans . . Soy protein . . Soymilk . . Tofu . . Okara . Azuki beans . Other beans . Variants using two or more types of beans
LK LK00
ADDITIVES 		LK01 LK02 LK03 LK04 LK05 LK06 LK07 LK08 LK09 LK10
. Inorganic substances . . Calcium or magnesium compounds . Organic compounds . . Fats . . Saccharides, polysaccharides . . . Gums . . Proteins . Plant-derived foods . . Grains . . Vegetables, fruits
LK11 LK12 LK13 LK14 LK15 LK16 LK17 LK18 LK19 LK20
. . Seaweeds . . Spices . Animal-derived foods . . Eggs, egg products . . Fish meats, animal meats . . Milk, milk products . Microorganisms . . Lactic acid bacteria . Enzymes . Other additives
LP LP00
GENERAL PROCESSING AND HANDLING, MANUFACTURING PROCESSES, APPARATUSES 		LP01 LP02 LP03 LP04 LP05 LP06 LP07 LP08 LP09 LP10
. Washing . Soaking . Heating . . Boiling, smothering . . Steaming . . Baking, broiling, roasting . . Deep-frying . Crushing, grinding . Pressing, compressing . Low pressure
LP11 LP12 LP13 LP14 LP15 LP16 LP17 LP18 LP19 LP20
. Separating, concentrating . . Filtering, sieving . . Extracting, dialysis . . Centrifuging, cycloning . Mixing, stirring . Extruder processing . Temperature maintenance, ripening . Fermenting . Freezing, cooling . Drying
LP21 LP22 LP23 LP24 LP25 LP26 LP27 LP30
. Cutting, die cutting . Extrusion molding . Mold filling . Press molding . Other formation . Transfer, removal . Packaging . Other operations, processes
LQ LQ00
SOYMILK PRODUCTION (INCLUDING FOR TOFU) 		LQ01 LQ02 LQ03 LQ04 LQ05 LQ06 LQ10
. Pre-treatment . Soaking . Crushing, grinding . Boiling, smothering . Separating soymilk and okara . Post-treatment, processing . Other production methods
LR LR00
TOFU PRODUCTION (I.E., COAGULATING SOYMILK) 		LR01 LR02 LR03 LR04 LR05 LR06 LR07 LR08 LR09 LR10
. Pre-treatment . Mixing with (addition of) coagulant . Introducing (incorporating) into molds . Coagulating . . Draining and coagulating (e.g., firm tofu) . Post-treatment . . Cooling . . Cutting . . Packaging . Other production methods
LS LS00
PRODUCTION OF TOFU-DERIVED PRODUCTS 		LS01 LS02 LS03 LS04 LS05 LS06 LS07 LS08 LS09 LS10
. Production of deep-fried tofu . . Pre-treatment . . Deep-frying processes . . Post-treatment . Production of freeze dried tofu . . Pre-treatment . . Freezing . . Drying . . Post-treatment . Other production methods
LW LW00
PRODUCTION OF YUBA 		LW01 LW02 LW03 LW04 LW10
. Pre-treatment . Heating and skimming of soymilk . Drying . Post-treatment . Other production methods
LY LY00
PRODUCTION OF NATTO 		LY01 LY02 LY03 LY04 LY05 LY10
. Pre-treatment . Soaking . Boiling, smothering . Fermentation . Post-treatment . Other production methods
LZ LZ00
PRODUCTION OF RAW SWEET BEAN PASTE 		LZ01 LZ02 LZ03 LZ04 LZ05 LZ06 LZ07 LZ08 LZ10
. Pre-treatment . Soaking . Boiling, smothering . Crushing, grinding . Separation of liquor and solid material . Contact with water . Dehydrating . Post-treatment . Other production methods
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