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4B039 | Soy sauces and products related thereto | |
A23L27/50 -27/50,111 |
A23L27/50-27/50,111 | LB | LB00 TYPES OF SOY SAUCE AND RELATED PRODUCTS |
LB01 | LB02 | LB03 | LB04 | LB05 | LB06 | LB07 | LB08 | LB09 | LB10 |
. Soy sauces (i.e., fermented seasonings with soybeans as the base material) | . . Low-salt and salt-free soy sauces | . . Light-colored, white-colored, and plain-tasting soy sauces | . . Thick soy sauces and refermented soy sauces | . . . Sauces from refined soy | . . Half-chemical soy sauces and soy sauces made using new methods | . . Solid soy sauces | . . . Powder and granular soy sauces | . . . Soy sauces in sheet configurations | . . Soy sauces in paste configurations | |||
LB11 | LB12 | LB13 | LB14 | LB15 | LB16 | LB17 | LB18 | LB19 | LB20 | |||
. Soy sauce-like seasonings and soy sauce substitute | . . Fish sauces | . . Chemical soy sauces and amino acid liquids | . Seasoning containing soy sauces | . . Soy sauce dressings and mayonnaise | . . Gravies, broths, sauces, and ponsu (juice pressed from bitter oranges) mixed with soy sauces | . . Seasonings used as the base in pickled vegetables | . By-products from soy sauce manufacturing and products using such by-products | . . Soy sauce lees and products using soy sauce lees | . Others | |||
LC | LC00 OBJECTIVES OF SOY SAUCE MANUFACTURING |
LC01 | LC02 | LC03 | LC04 | LC05 | LC06 | LC07 | LC08 | LC09 | LC10 | |
. Rapid fermentation and promotion of fermentation | . . Use of additives (e.g., fermentation acceleration agents) | . Continuousness and automation of operations | . . Full automation from raw material processing to production of end products | . Elimination of bacteria during treatment processes | . Provision and improvement of flavors and aromas | . . Improvement of flavors and aromas by providing or adding sweetness | . Adjustment of hues | . . Lightening and eliminating colors | . Purification and establishment of transparency | |||
LC11 | LC12 | LC13 | LC14 | LC15 | LC16 | LC17 | LC20 | |||||
. Use of soybean and wheat flour substitutes | . Improvement of preservation and quality stability | . . Addition of sterilizing agents and preservatives | . Manufacturing of low-salt and salt-free soy sauces | . . Manufacturing using removal and elimination of salts | . Improvements of raw material usage ratios | . Nutritional improvements | . Others | |||||
LG | LG00 RAW MATERIALS AND ADDITIVES FOR SOY SAUCES |
LG01 | LG02 | LG03 | LG04 | LG05 | LG06 | LG07 | LG08 | LG09 | LG10 | |
. Plant materials | . . Materials originating from beans | . . . Soy beans (i.e., except round and fat-free soybeans) | . . . . Low temperature degenerated non-fat soy beans | . . Materials originating from grains | . . . Wheat flour (i.e., except ordinary wheat flour) | . . . Rice | . . . Corn | . . . Adlay | . . . Rice bran and wheat bran | |||
LG11 | LG12 | LG13 | LG14 | LG15 | LG16 | LG17 | LG18 | LG19 | LG20 | |||
. . Materials originating from vegetables and fruits | . . Materials originating from seaweed | . Animal materials | . . Materials originating from fish | . Fermented products and enzyme solvents | . . Materials originating from soy sauce, e.g. soy sauce, unrefined soy, soy sauce lees, and the like | . . Materials originating from sake, e.g., sake, sake lees, and the like | . . Koji and sweet sake (i.e., except ordinary koji) | . Microorganisms and materials thereof | . . Yeasts | |||
LG21 | LG22 | LG23 | LG24 | LG25 | LG26 | LG27 | LG28 | LG29 | ||||
. . . Autolytic yeasts and yeast extracts | . . Lactic bacteria | . . Aspergilli (i.e., except ordinary aspergilli) and seed malt | . . Transformation bacteria based on genetic recombination or cell fusion | . Enzymes | . . Proteolytic enzymes (e.g., protease) | . . Amylolytic enzymes (e.g., amylase) | . . Cellulose decomposition enzymes (e.g., cellulase) | . . Glutaminase | ||||
LG31 | LG32 | LG33 | LG34 | LG35 | LG36 | LG37 | LG38 | LG39 | LG40 | |||
. Inorganic substances and compounds | . . Salt and water (i.e., except ordinary water and salt water) | . . Calcium salt, magnesium salt, and potassium salt | . Organic compounds | . . Alcohols | . . Organic acids and fatty acids | . . Esters | . . Sugar and derivatives thereof | . . . Monosaccharides, disaccharides, and sugar alcohols | . . . Dextrin, amylolytic substances, and oligosaccharides | |||
LG41 | LG42 | LG43 | LG44 | LG45 | LG46 | LG47 | LG48 | LG50 | ||||
. . . Starches | . . . Gums | . . . Glycosides | . . Oils and fats | . . Phospholipids | . . Proteins, proteolytic substances, and peptides | . . Amino acids | . . Nucleic acids | . Others | ||||
LP | LP00 FERMENTATION PRE-PROCESSING IN SOY SAUCE MANUFACTURING |
LP01 | LP02 | LP03 | LP04 | LP05 | LP06 | LP07 | LP08 | LP09 | LP10 | |
. Raw material pre-processing (e.g., pre-processing of soy beans and grains) | . . Smashing, grinding, and crushing | . . Soaking, water sprinkling, and adjustment of water content | . . . Soaking in acids or alkaline solutions | . . Alcohol degeneration | . . Swelling and extruding processes | . . Heating | . . . Steaming | . . . . Steaming devices | . . . . Continuously connected steaming devices | |||
LP12 | LP13 | LP14 | LP16 | LP18 | LP19 | |||||||
. . . Drawing and roasting | . . . . Roasting devices | . . Granulation and molding | . . Hydrolysis by means of acids and alkalies | . Enzyme processing | . . Hydrolytic processing as a substitute for yeast-making processes | |||||||
LP21 | LP22 | LP23 | LP24 | LP25 | LP27 | LP28 | LP29 | LP30 | ||||
. Yeast-making | . . Mixing and incorporation of raw materials | . . Establishment and controlling of yeast-making conditions | . . Yeast-making devices | . . . Flowing cultivation methods | . Processing of yeast after manufacture thereof | . Conveying | . Cooling and freezing | . Others | ||||
LQ | LQ00 FERMENTATION PROCESSES IN SOY SAUCE MANUFACTURING |
LQ01 | LQ02 | LQ03 | LQ04 | LQ05 | LQ06 | LQ07 | LQ08 | |||
. Preparation | . . Selection of specific preparation materials | . . Blending allotments of preparation materials | . . . Reduced yeast preparation (addition of non-yeast-making materials) | . . . Salt water density | . . Temperature and pressure conditions during preparation | . . Establishment of times and frequency for preparation | . . Tools and devices for preparation | |||||
LQ11 | LQ12 | LQ13 | LQ14 | LQ15 | LQ16 | LQ17 | ||||||
. Fermentation and maturing | . . Establishment and control of fermentation conditions | . . . Temperature conditions | . . . pH conditions | . . . Pressure conditions | . . . Ventilation conditions | . . . Automatic control of fermentation conditions | ||||||
LQ22 | LQ23 | LQ24 | LQ25 | LQ26 | LQ27 | LQ28 | LQ29 | LQ30 | ||||
. . Fermentation devices | . . . Sealed and tank-type devices | . . . Shapes and configurations of raw material inlets and unrefined soy outlets | . . . Shapes and configurations of lids | . . . Pressurization and reduced pressure mechanisms | . . . Temperature regulation mechanisms | . . . Stirring means and unrefined soy circulating devices | . . . . Devices using stirring blades | . . . . Devices using gas exhaustion | ||||
LQ32 | LQ33 | LQ35 | LQ36 | LQ37 | LQ38 | LQ40 | ||||||
. . . . Devices whereby unrefined soy is removed from and circulated in fermentation tanks | . . . . Circulation whereby the temperature difference of unrefined soy is used | . . . Regulation of liquid flow directions (e.g., baffle boards) | . . . . Devices using draft tubes | . . . Devices using gas collecting means and circulation devices | . . . Devices using solidified enzymes and solidified microorganisms | . Others | ||||||
LR | LR00 PROCESSING AFTER FERMENTATION IN SOY SAUCE MANUFACTURING |
LR01 | LR02 | LR03 | LR04 | LR05 | LR06 | LR07 | LR08 | LR09 | LR10 | |
. Compression and compression devices | . . Devices whereby pressure is added in a vertical direction | . . . Folding of filter cloth | . . . Supplying of filter cloth | . . Devices whereby pressure from lateral directions is added | . . . Filter press devices | . . Devices using squeezing rollers | . . Devices using long or endless filter cloth | . . Supplying of unrefined soy | . . Removal and cleaning of lees on filter cloth | |||
LR11 | LR12 | LR13 | LR14 | LR15 | LR16 | LR17 | LR18 | LR19 | LR20 | |||
. Heating and igniting | . . Heating temperature and conditions | . Addition and reduction of brine | . . Processing and reuse of brine | . Film processing (i.e., excess filtration, inverse permeation, and dialysis) | . Centrifugal separation and ultra-centrifugal separation | . Ion exchange processing | . Irradiation of electromagnetic waves | . Collection of aromatic components | . Concentration and drying | |||
LR21 | LR22 | LR23 | LR24 | LR30 | ||||||||
. Granulation and molding | . Packaging and filling | . . Package bodies and material quality, configurations, and structures of containers | . Cooling and freezing | . Others |