F-Term-List

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
TOP