F-Term-List

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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

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

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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

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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

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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

LK00
TYPES OF ADDITIVES

LK01

LK02

LK03

LK04

LK06

. Seasonings, spices, and coloring agents

. Thickeners and stabilizers

. Emulsifiers and dispersants

. Preservatives and bactericides

. Others

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

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

4B036	Seeds, soups, and other foods
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