F-Term-List

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
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