F-Term-List

C12G3/02-3/026

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

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

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

FK00
SOLID LIQUORS.

C12G3/08,102

GM00
SWEET SAKE

C12G3/04-3/055

LG00
LIQUORS USED AS RAW MATERIALS

LG01

LG02

LG03

. Liquors using more than two types of liquors

. Distilled liquors

. Sake and other fermented liquors

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

LP00
BLENDING, MATURATION, STORAGE

LP01

LP02

. Container, device

. Methods, and others

C12G3/04,101

LQ00
SYNTHETIC SAKE

C12G3/06-3/07

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

NB00
TYPES OF DISTILLED LIQUORS

NB01

NB02

. Distilled spirit (Shochu)

. Others

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

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

4B115	ALCOHOLIC BEVERAGES
	C12G1/00 -3/08,102;C12H6/00-6/04