ReturnTo Theme-Group-Choice | Onelevelup |
4B046 | Noodles | |
A23L7/109 -7/113 |
A23L7/109-7/113 | LA | LA00 TYPES OF FINAL PRODUCTS |
LA01 | LA02 | LA03 | LA04 | LA05 | LA06 | LA07 | LA09 | LA10 | |
. Noodles | . . Udon and kishimen (i.e., noodles made of wheat flour) | . . Hand-rolled noodles | . . Soba (i.e., buckwheat noodles) | . . Chinese noodles | . . Pasta (e.g., spaghetti and macaroni) | . . Starched noodles and gelatinized noodles | . Noodle skins (e.g., dumpling and spring-roll skins) | . Others | ||||
LB | LB00 STATES OF FINAL PRODUCTS |
LB01 | LB02 | LB03 | LB04 | LB05 | LB06 | LB07 | LB08 | LB09 | LB10 | |
. Raw noodles (e.g., steamed and kneaded noodles) | . Half-dried noodles | . Dried noodles | . Boiled noodles | . Steamed noodles | . Instant noodles | . . Noodles fried in oil | . . Non-fried noodles | . Refrigerated noodles | . Frozen noodles | |||
LB11 | LB20 | |||||||||||
. Vacuum-packed noodles | . Others | |||||||||||
LC | LC00 OBJECTIVES |
LC01 | LC02 | LC03 | LC04 | LC06 | LC07 | LC08 | LC09 | LC10 | ||
. Improvement of texture | . . Reinforcement of ends and middles | . . . Formation of gluten | . . Prevention of stretching | . Strengthening and improvement of nutrition | . Health objectives (e.g., introduction of herbal medicines and dietary fiber) | . Improvement of color tones | . Improvement of preservability | . Reduction of boiling time | ||||
LC11 | LC12 | LC14 | LC15 | LC17 | LC20 | |||||||
. Instant preparation | . . Improvement of reconstitution properties | . Prevention of cracking | . Prevention of sticking | . Seasonings and flavorings (i.e., improvement of taste and aroma) | . Others | |||||||
LE | LE00 SPECIFIC SHAPES AND STRUCTURES |
LE01 | LE02 | LE03 | LE05 | LE06 | LE07 | LE08 | LE09 | LE10 | ||
. Texture | . . Combinations of different substances | . . Combinations of different foods | . Noodle lines | . . Layered configurations | . . Tubular configurations (e.g., hollow configurations) | . . Wavy and crooked configurations | . . Knotted configurations | . . Small configurations | ||||
LE11 | LE13 | LE14 | LE15 | LE16 | LE18 | LE19 | LE20 | |||||
. Noodle skins | . Clusters of noodles | . Bundles of noodles | . Combinations with noodle ingredients (e.g., in soups) | . Pasta | . Wrapped noodles (i.e., noodles in containers) | . . Noodles in containers for cooking | . Others | |||||
LG | LG00 RAW MATERIALS AND ADDITIVES |
LG01 | LG02 | LG03 | LG04 | LG06 | LG07 | LG08 | LG09 | LG10 | ||
. Inorganic materials and inorganic compounds | . . Salt | . . Calcium compounds | . . Alkaline water and alkaline powder of sodium carbonate, potassium carbonate, or the like used in making Chinese-style soba noodles | . Organic compounds | . . Alcohols | . . . Ethanol | . . Organic acids and esters thereof | . . . Fatty acid esters | ||||
LG11 | LG12 | LG13 | LG14 | LG15 | LG16 | LG17 | LG18 | LG19 | LG20 | |||
. . Oils and fats | . . Sugars and derivatives thereof | . . . Monosaccharides, disaccharides, and derivatives thereof | . . . . Sucrose fatty acid esters | . . . Polysaccharides and derivatives thereof | . . . . Starches and processed starches | . . . . Cellulose and derivatives thereof | . . . . Gum substances | . . Amino acids | . . Proteins and peptides | |||
LG21 | LG22 | LG23 | LG25 | LG26 | LG27 | LG28 | LG29 | LG30 | ||||
. . . Gluten | . . Vitamins | . . Organic phosphorus compounds (e.g., lecithin) | . Materials originating from plants | . . Cereals | . . . Barley and wheat | . . . . Barley | . . . . Wheat | . . . Rice | ||||
LG31 | LG32 | LG33 | LG34 | LG35 | LG36 | LG37 | LG39 | LG40 | ||||
. . . Adlay | . . . Soba (i.e., buckwheat noodles) | . . Vegetables and fruits | . . . Potatoes | . . . Mushrooms | . . Beans (e.g., soybeans) | . . Seaweed | . Materials originating from animals | . . Fish and shellfish, and products thereof | ||||
LG41 | LG42 | LG43 | LG44 | LG46 | LG48 | LG49 | LG50 | |||||
. . . Crustaceans (e.g., shrimp, crabs) | . . Livestock meat and products thereof | . . Milk and products thereof | . . Eggs and products thereof | . Enzymes | . Microbes | . . Yeast | . . Unicellular algae (e.g., chlorella) | |||||
LG51 | LG53 | LG60 | ||||||||||
. Fermented products (e.g., sake and wine) | . Vegetable fibers | . Others | ||||||||||
LP | LP00 PROCESSING STEPS |
LP01 | LP02 | LP03 | LP04 | LP05 | LP06 | LP07 | LP08 | LP10 | ||
. Mixing, kneading, and stirring | . . Supplying of raw materials | . . Mixing and kneading | . . . Mixing and kneading with much added water | . . . Steaming and kneading | . . . Mixing by means of screw- or worm-like implements | . . . Mixing by means of stirring implements on horizontal rotational axes | . . . Mixing by means of stirring implements on inclined rotational axes | . Rolling | ||||
LP11 | LP12 | LP14 | LP15 | LP16 | LP17 | LP18 | LP19 | LP20 | ||||
. . Rolling processes that regulate the orientation of gluten in particular (e.g., handmade styles) | . . Rolling processes that compound noodle strips | . Molding | . . Cutting | . . . Cutting by means of flat blades that move reciprocally | . . . Cutting by means of rotating cutting blades | . . . Cutting by means of tabling rollers with grooves | . . . . Rollers having grooves with a specific shape | . . Stamping | ||||
LP21 | LP22 | LP23 | LP25 | LP27 | LP28 | LP30 | ||||||
. . Molding using the molds of drum surfaces | . . Extruding and extrusion molding | . . Molding of crooked noodles (e.g., wavy noodles) | . Transporting of noodle lines | . Extending of noodle lines | . . Twisting | . Unraveling noodle lines | ||||||
LP31 | LP32 | LP33 | LP34 | LP35 | LP36 | LP38 | LP40 | |||||
. Aging | . . Use of conveyors (e.g., those that move while items are suspended) | . Refrigeration of raw noodles | . Drying | . . Drying by means of ventilation | . . . Use of conveyors (e.g., those that move while items are suspended) | . Steaming processes (i.e., of non-fried noodles) | . Oil-frying processes | |||||
LP41 | LP42 | LP43 | LP44 | LP45 | LP46 | LP47 | LP48 | LP49 | LP50 | |||
. Boiling processes | . . Processes of adding specific components to boiling water | . . Processes whereby specific boiling devices are used | . . . Pans, pots, and frying vats for boiling | . . . Boiling devices that move inside vats | . . . . Cage-type conveyors that move on chains | . . . . . Details of cage-type conveyors | . . . . . . Cage-type containers and installation structures thereof | . . . . Inverted bucket-type containers | . . . . . Details of bucket containers | |||
LP51 | LP53 | LP55 | LP56 | LP57 | LP58 | LP59 | ||||||
. Refrigeration after steaming and boiling | . Molding of noodle clusters and bundles | . Processes of adhesion to noodle bands and lines | . . Adhesion of liquids | . . . Soaking | . . . Spraying | . . Adhesion of powders | ||||||
LP61 | LP63 | LP64 | LP65 | LP67 | LP69 | |||||||
. Weighing | . Irradiation | . . High-frequency waves and microwaves | . . Infrared radiation and far infrared radiation | . Germicidal processing | . Freezing | |||||||
LP71 | LP72 | LP73 | LP75 | LP80 | ||||||||
. Wrapping | . . Use of deoxidizers | . . Vacuum processing and gas substitution | . Processes to ensure consistency of noodle manufacture | . Others | ||||||||
LQ | LQ00 PROCESSING CONDITIONS |
LQ01 | LQ02 | LQ03 | LQ04 | LQ05 | LQ06 | LQ08 | LQ09 | LQ10 | ||
. Pressure (e.g., pressurizing) | . . Decompression | . pH | . Temperature | . Humidity and moisture | . Time | . Detection and control | . . Automatic control | . Others |