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4B036 | Seeds, soups, and other foods | |
A23L23/00 -25/10;35/00 |
A23L23/00-23/10;25/00-25/10;35/00 | LC | LC00 OBJECTIVES |
LC01 | LC02 | LC03 | LC04 | LC05 | LC06 | LC07 | |||
. Improvement of taste and flavor | . . Deodorizing | . Improvement of dissolution | . Preservation | . . Improvement of quality stability | . Foods for dietetic treatments | . Diet foods | ||||||
LE | LE00 PRODUCT CONFIGURATIONS |
LE01 | LE02 | LE03 | LE04 | LE05 | LE06 | LE08 | ||||
. Powders and granules | . Pastes and liquids | . Tablets and blocks | . Multiple layers (i.e., except fried and packaged foods) | . Packaged foods and foods packed in containers | . . Foods packed in edible containers | . Other specific configurations | ||||||
A23L23/00-23/10;35/00 | LF | LF00 TYPES OF SOUPS, SAUCES, AND OTHER FOODS |
LF01 | LF02 | LF03 | LF04 | LF05 | LF06 | LF07 | |||
. Soups | . . Potage | . Sauces | . . White sauces | . . Curry sauces | . Gravy | . Foods with ready-to-eat ingredients | ||||||
LF11 | LF12 | LF13 | LF14 | LF15 | LF16 | LF17 | LF19 | |||||
. Gyoza (dumplings stuffed with minced pork and vegetables), wontons (flour dumplings with minced pork), shumai (steamed dumplings stuffed with minced pork or chicken and chopped vegetables), spring rolls, and Chinese manju (buns with sweetened red bean paste fillings) | . . Foods characterized by wheat-flour skins and outer skins | . Fried foods, croquettes, and hamburger | . Pizza, takoyaki (i.e., griddle-cooked dumplings consisting of wheat flour, diced octopus, and other ingredients), and okonomiyaki (i.e., thin, flat spicy pancakes with other ingredients) | . Breads and rices | . Fish flour | . Combined substances used as raw materials for foods | . Others | |||||
A23L23/00-23/10 | LG | LG00 SOUP AND SAUCE STOCK MATERIALS |
LG01 | LG02 | LG03 | LG04 | LG05 | LG06 | LG07 | |||
. Materials containing grain or rice flour | . . Roux | . . . Roux from grain or rice flour other than wheat flour | . Broths | . . Fish broths | . . Domestic animal meat and bone broth | . Curry powder | ||||||
A23L23/00-23/10;25/00-25/10;35/00 | LH | LH00 MATERIALS AND ADDITIVES |
LH01 | LH02 | LH03 | LH04 | LH05 | LH06 | LH07 | LH08 | LH09 | LH10 |
. Inorganic substances and compounds | . . Natural minerals | . . Calcium and magnesium compounds | . . Table salt | . Organic compounds | . . Alcohols | . . Carboxylic acids and esters thereof | . . . Fatty acid esters (i.e., except oils and fats) | . . Sugar and derivatives thereof | . . . Monosaccharides, disaccharides, and sugar alcohols | |||
LH11 | LH12 | LH13 | LH14 | LH15 | LH16 | LH17 | LH18 | |||||
. . . Polysaccharides and natural gums | . . . . Starches and processed starches | . . Oils and fats | . . Amino acids | . . Peptides and proteins | . . . Vegetable albumins | . . Vitamins | . . Phospholipids | |||||
LH21 | LH22 | LH23 | LH24 | LH25 | LH26 | LH27 | LH28 | LH29 | LH30 | |||
. Materials originating from plants | . . Grains | . . . Brown rice and adlay | . . . Rice bran, wheat bran, and cereal germs | . . Beans | . . . Soybeans | . . Seeds (except grains and beans) | . . . Nuts | . . Vegetables and fruits | . . . Potatoes | |||
LH31 | LH32 | LH33 | LH34 | LH35 | LH36 | LH37 | LH38 | LH39 | LH40 | |||
. . . Plums | . . . Garlic | . . Seaweed | . . Herbs, wild grasses, and tree parts | . . Food fibers | . Materials originating from animals | . . Fish | . . Domestic animal meat and bone | . . Dairy products | . . . Powdered milk and skim milk | |||
LH41 | LH42 | LH43 | LH44 | LH45 | LH46 | LH47 | LH48 | LH49 | LH50 | |||
. . Egg products | . . Insects and small animals | . . . Honeybees, honey, and royal jelly | . Brewing products | . Microorganisms | . . One-celled algae | . . Lactic bacteria and bifidus bacteria | . . Yeasts | . Enzymes | . Others | |||
LK | LK00 TYPES OF ADDITIVES |
LK01 | LK02 | LK03 | LK04 | LK06 | ||||||
. Seasonings, spices, and coloring agents | . Thickeners and stabilizers | . Emulsifiers and dispersants | . Preservatives and bactericides | . Others | ||||||||
LP | LP00 TREATMENT PROCESSES |
LP01 | LP02 | LP03 | LP04 | LP05 | LP06 | LP07 | LP08 | LP09 | LP10 | |
. Heating | . . Roasting and broiling | . . Frying in oil | . Peeling skins | . Smashing and crushing | . Homogenizing | . Extraction, compression, and filtration | . Concentration and dehydration of liquids | . Drying | . . Decompression and steam drying | |||
LP11 | LP12 | LP13 | LP14 | LP15 | LP16 | LP17 | LP18 | LP19 | ||||
. Soaking | . Application and covering (i.e., except multiple-layer molding and packaging) | . . Coating with powders or granules | . Molding | . . Granulation and forming into capsules | . Fermentation | . Cooling, freezing, defrosting | . Sterilization | . Packaging | ||||
LP21 | LP22 | LP24 | ||||||||||
. Pressurization and decompression | . Adjustment of pH | . Others | ||||||||||
LT | LT00 MANUFACTURING DEVICES |
LT01 | LT02 | LT03 | LT04 | LT05 | LT06 | LT07 | LT08 | LT09 | ||
. Mixing and stirring devices | . Heating devices | . Extruders | . Cutting devices | . Moving and conveying devices | . Coating devices | . Supplying, transmitting, and filling devices | . . Devices using pistons | . . Devices using screws and worms | ||||
LT11 | LT12 | LT13 | LT14 | LT15 | LT16 | LT17 | LT18 | LT19 | LT20 | |||
. Molding devices | . . Molding with molds (i.e., except multiple-layer molding) | . . . Molds on roller or drum surfaces | . . Multiple-layer molding | . . . Inserting methods | . . . . Methods using molds | . . . . . Methods using pleats around edges | . . . Folding systems | . . . Rolling systems | . . . Wrapping systems | |||
LT21 | LT22 | LT23 | LT24 | LT25 | LT27 | LT29 | ||||||
. . . . Systems characterized by the adhering and squeezing means of openings | . . Devices for squeezing and twisting top portions only | . . Devices using roller belts | . . Devices having stamping mechanisms | . . Devices simultaneously supplying outer skins and contents | . Devices having controls for automatic operation | . Others |