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4B115 | ALCOHOLIC BEVERAGES | |
C12G1/00 -3/08,102;C12H6/00-6/04 |
C12G3/02-3/026 | AG | AG00 RAW MATERIALS OF MISCELLANEOUS LIQUORS |
AG02 | AG03 | AG04 | AG05 | AG06 | AG07 | AG08 | AG09 | ||
. Grains and grain powders | . . Brans, suger, germs, malts | . Starches and their derivatives | . . Starch hydrolysate (dextrin), sugar group | . Honeys | . Sake lees and other brewing by-products | . Adlays | . Potatoes, beans, and other vegetables and fruits | |||||
AG12 | AG13 | AG17 | ||||||||||
. Seaweeds and other algae | . Daily products | . Others | ||||||||||
C12G3/024 | BA | BA00 FRUITS LIQUORS OTHER THAN WINES |
BA01 | BA02 | BA03 | BA04 | BA05 | BA06 | BA07 | BA08 | BA09 | |
. General fruits liquors | . Fruits as raw materials | . . Citruses | . . Apples | . . Bananas | . . Peaches | . . Pineapples | . . Plums | . . Other fruits | ||||
C12G3/022,119-3/022,119@Z | CN | CN00 SAKE |
CN01 | CN02 | CN03 | CN04 | CN05 | CN06 | CN07 | CN08 | CN09 | CN10 |
. Raw materials for sake | . . Water used for sake | . . Grains and starches | . . . Brans, suger, germs, malts | . . Starches and their derivatives | . . . Starch hydrolysate, sugar group | . . Honeys | . . Sake lees and other brewing by-products | . . Potatoes, beans, and other vegetables and fruits | . . Others | |||
CN11 | CN12 | CN13 | CN14 | CN15 | CN16 | CN17 | CN18 | CN19 | CN20 | |||
. Processing of raw materials | . . Preprocessing by steam | . . . Refines and granule processes of rice | . . . Cleaning of rice | . . . Immersion | . . . . Addition of enzyme agents | . . . . Addition of acid and alkali agents | . . . . Addition of organic solvent | . . . . Immersing devices | . . . Carriage and transport | |||
CN21 | CN22 | CN23 | CN24 | CN25 | CN26 | CN27 | CN28 | CN29 | CN30 | |||
. . . Pressure reduction processing (vacuum) | . . . Heating processing | . . . Other processing | . . Steam | . . . General steam processes | . . . Steam devices | . . . . Batch-type | . . . . . Tank-type | . . . . Continuous-type | . . . . . Conveyer, screw conveyer | |||
CN31 | CN32 | CN33 | CN34 | CN35 | CN36 | CN37 | CN38 | |||||
. . . . Devices integrated with cooling devices | . . Cooling, and carriage of steamed rice | . . . Churning devices of steamed rice | . . . Conveyers of steamed rice | . . . Cooling and cooling devices | . . . . Vacuum cooling (Under reduced pressure) | . . . . Devices using endless conveyers | . . . . Devices with churning machines | |||||
CN41 | CN43 | CN45 | CN46 | CN47 | CN48 | CN49 | CN50 | |||||
. Production of rice malt, fungi for rice malt | . Natural yeast and yeast for alcohol | . Raw materials for preparation, additives | . . Grains and starches | . . . Brans, suger, germs, malts | . . Starches and their derivatives | . . . Starch hydrolysate, sugar group | . . Enzymatic preparation | |||||
CN51 | CN52 | CN53 | CN56 | CN57 | CN58 | CN59 | CN60 | |||||
. . Chemical substances | . . Alcohols | . . Others | . Preparation methods | . . Blending ratio and conditions of the preparing raw materials | . . Glycosylating method by the four stages | . . Continuous-type | . . Others | |||||
CN61 | CN63 | CN64 | CN65 | CN66 | CN67 | CN68 | CN69 | CN70 | ||||
. Preparing devices | . Fermentation methods and conditions | . Fermentation devices | . . Fermentation tanks | . . . Enclosed-type (adjustment of pressure) | . . . Materials and constructions of wall materials | . . . . Heat-retention | . . . . Corrosion proof | . . . Construction of exhausting holes | ||||
CN71 | CN72 | CN73 | CN74 | CN75 | CN76 | CN77 | CN78 | CN79 | CN80 | |||
. . . Shapes and constructions of the bottom | . . . Others | . . Churn, kumikake (kumikake means recirculation of liquid in a starter culture, pouring, in other word, which means pumping over the liquid for making sake.) | . . Temperature control | . . . Temperature control of water used for making sake | . . . Temperature control of rice malts | . . . . Warmed barrel | . . . Temperature regulation of fermentation tanks | . . . . Heating | . . . . Cooling | |||
CN81 | CN85 | CN86 | CN88 | CN89 | CN90 | |||||||
. . Antifoam | . Lids and the enclosed tools such as caps used for enclosing foam | . . Continuous unit | . Treatment after fermentation | . . Expression and filtration | . . . Continuous-type | |||||||
CN91 | CN92 | CN93 | CN94 | CN95 | CN98 | |||||||
. . . . Devices using endless belts | . . . Batch-type | . . . . Vertical-type (using the pressure from upper and lower directions) | . . . . Horizontal-type (using the pressure from lateral directions) | . . Clarification and fining of pressed sake | . Sake lees | C12G3/08,101 | FK | FK00 SOLID LIQUORS. |
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C12G3/08,102 | GM | GM00 SWEET SAKE |
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C12G3/04-3/055 | LG | LG00 LIQUORS USED AS RAW MATERIALS |
LG01 | LG02 | LG03 | |||||||
. Liquors using more than two types of liquors | . Distilled liquors | . Sake and other fermented liquors | ||||||||||
LH | LH00 OTHER RAW MATERIALS |
LH01 | LH02 | LH03 | LH04 | LH05 | LH06 | LH07 | LH08 | LH09 | LH10 | |
. Vegetables, fruits | . . Garlic | . . Citrus fruits | . . Plums | . Coffee, tea | . Kelp, chlorella, other algae | . Animal foods | . . Egg products | . . Daily products | . Sake lees and other brewing by-products | |||
LH11 | LH12 | |||||||||||
. Enzymatic agents, chemical substances | . Others | |||||||||||
LP | LP00 BLENDING, MATURATION, STORAGE |
LP01 | LP02 | |||||||||
. Container, device | . Methods, and others | C12G3/04,101 | LQ | LQ00 SYNTHETIC SAKE |
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C12G3/06-3/07 | MA | MA00 IMPROVEMENT OF FLAVOR |
MA01 | MA02 | MA03 | MA04 | ||||||
. Remove of flavor constituents from the brewed materials | . Contact with wood | . Addition of chemical substances such as flavor component | . Others | |||||||||
C12H6/02 | NB | NB00 TYPES OF DISTILLED LIQUORS |
NB01 | NB02 | ||||||||
. Distilled spirit (Shochu) | . Others | |||||||||||
NG | NG00 RAW MATERIALS AND ADDITIVES USED FOR DISTILLED LIQUORS |
NG02 | NG03 | NG04 | NG07 | NG08 | NG09 | NG10 | ||||
. Grains and grain powders | . . Brans, sugars, germs, malts | . Starches and their derivatives | . Sake lees and other brewing by-products | . . Microtome cutting machines of sake lees | . Vegetables, fruits | . . Potatoes | ||||||
NG11 | NG14 | NG17 | ||||||||||
. . Fruits | . Enzyme agents and chemical substances | . Others | ||||||||||
NP | NP00 PRODUCTION PROCESSES OF DISTILLED LIQUORS |
NP01 | NP02 | NP03 | NP04 | NP05 | NP06 | NP07 | NP08 | |||
. Fermentation and preprocessing | . Distillations | . . Pressure reduction types | . . Continuous types | . . Others | . Processes of lees (pot ale) | . Storage and maturation | . Others |