IPC-Stelle: A23L 2/08 [Version 2006.01]

SymbolTypTitel
ASKSECTION A — HUMAN NECESSITIES
A23KLFOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
A23LUKLFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT (shaping or working, not fully covered by this subclass, A23P); PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL (preservation of flour or dough for baking A21D) [4, 2006.01]
A23L 1/00HGRFoods or foodstuffs; Their preparation or treatment (preservation thereof in general A23L 3/00) [4]
A23L 1/01UGR1
.General methods of cooking foods, e.g. by roasting or frying (methods specialized to particular food, see the relevant subgroups; apparatus for baking, roasting, grilling or frying A47J 37/00) [2]
A23L 1/015UGR1
.Removal of unwanted matter, e.g. deodorisation, detoxification (A23L 1/211 takes precedence) [4]
A23L 1/025UGR1
.Physical treatment, e.g. with wave energy, irradiation, electrical means, magnetic fields (cooking A23L 1/01; preserving A23L 3/00, A23B) [4]
A23L 1/03UGR1
.containing additives (A23L 1/05, A23L 1/30, A23L 1/308 take precedence) [4, 5]
A23L 1/035UGR2
. .Emulsifiers (emulsifiers in general B01F 17/00) [4]
A23L 1/05UGR1
.containing gelling or thickening agents (A23L 1/06 takes precedence) [5]
A23L 1/052UGR2
. .of vegetable origin [5]
A23L 1/0522UGR3
. . .Starch; Modified starch; Starch derivatives, e.g. esters, ethers [5]
A23L 1/0524UGR3
. . .Pectin; Derivatives thereof [5]
A23L 1/0526UGR3
. . .from seeds, e.g. locust bean gum, guar gum (A23L 1/0522, A23L 1/0524 take precedence) [5]
A23L 1/0528UGR3
. . .from corms, tubers or roots, e.g. glucomannan (A23L 1/0522 takes precedence) [5]
A23L 1/053UGR3
. . .Exudates, e.g. gum arabic, gum acacia, gum karaya, tragacanth [5]
A23L 1/0532UGR3
. . .from seaweeds, e.g. alginates, agar, carrageenan [5]
A23L 1/0534UGR3
. . .Cellulose; Derivatives thereof, e.g. ethers [5]
A23L 1/054UGR2
. .of microbial origin, e.g. xanthan, dextran [5]
A23L 1/056UGR2
. .of animal origin, e.g. chitin [5]
A23L 1/0562UGR3
. . .Proteins, e.g. gelatin, collagen [5]
A23L 1/058UGR2
. .Synthetic resins, e.g. polyvinylpyrrolidone [5]
A23L 1/059UGR2
. .Inorganic additives, e.g. silica [5]
A23L 1/06UGR1
.Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products [4]
A23L 1/064UGR2
. .derived from fruit or vegetable solids [4]
A23L 1/068UGR2
. .derived from fruit or vegetable juices [4]
A23L 1/072UGR2
. .Simulated fruit products [4]
A23L 1/076UGR1
.Products from apiculture, e.g. royal jelly or pollen (apiculture A01K 47/00-A01K 59/00); Substitutes therefor [4]
A23L 1/08UGR2
. .Honey; Honey substitutes [2]
A23L 1/09UGR1
.containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (A23L 1/076, A23L 1/236 take precedence) [4, 5]
A23L 1/10UGR1
.containing cereal-derived products (treating or baking of doughs containing flour A21D) [2]
A23L 1/105UGR2
. .Fermentation of farinaceous cereal or cereal material; Addition of enzymes or micro-organisms (A23L 1/16, A23L 1/185, A23L 1/238 take precedence) [4]
A23L 1/16UGR2
. .Types of pasta, e.g. macaroni, noodles (machines for making A21C; devices for drying F26B) [2]
A23L 1/162UGR3
. . .Par-boiled or instant pasta [4]
A23L 1/164UGR2
. .Flakes or other shapes of the ready-to-eat type (A23L 1/18 takes precedence) [2]
A23L 1/168UGR2
. .Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal [2]
A23L 1/172UGR2
. .Cereal germ products [2]
A23L 1/176UGR2
. .Farinaceous granules for dressing meat, fish or the like [2]
A23L 1/18UGR2
. .Puffed cereals, e.g. popcorn, puffed rice
A23L 1/182UGR2
. .Products in which the original granular shape is maintained, e.g. par-boiled rice [2]
A23L 1/185UGR1
.Malt products (malt products of pulse A23L 1/202; preparation of malt for brewing C12C) [2]
A23L 1/186UGR2
. .Fermentation of cereal malt, or of cereal by malting [4]
A23L 1/187UGR1
.Puddings; Dry powder puddings [2]
A23L 1/19UGR1
.Cream substitutes (milk substitutes, coffee whitener compositions A23C 11/00) [2]
A23L 1/20UGR1
.Treatment of pulse, i.e. fruits of leguminous plants, for production of fodder or food; Preparation of products from legumes; Chemical means for rapid cooking of these foods, e.g. treatment with phosphates (animal foods A23K) [2]
A23L 1/201UGR2
. .Rapid cooking pulse [4]
A23L 1/202UGR2
. .Malt products; Fermented malt products (A23L 1/22 takes precedence; malt products of cereals A23L 1/185) [2]
A23L 1/211UGR2
. .Removing bitter or other undesirable substances [4]
A23L 1/212UGR1
.Preparation of fruits or vegetables (of pulse A23L 1/20; treating harvested fruit or vegetables in bulk A23N) [2]
A23L 1/214UGR2
. .of tuberous or like starch containing root crops [2]
A23L 1/216UGR3
. . .of potatoes [2]
A23L 1/2165UGR4
. . . .Unshaped dry products, e.g. powders, flakes, granules or agglomerates [4]
A23L 1/217UGR4
. . . .Roasted or fried products, e.g. snacks or chips [4]
A23L 1/218UGR2
. .by pickling, e.g. sauerkraut, pickles [2]
A23L 1/22UGR1
.Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes [2, 5]
A23L 1/221UGR2
. .Natural spices, flavouring agents, or condiments; Extracts thereof (natural coffee or tea flavour A23F 3/40, A23F 5/46) [2]
A23L 1/222UGR3
. . .from fruit, e.g. essential oils (essential oils in general C11B 9/00) [2]
A23L 1/223UGR3
. . .Dried spices [2]
A23L 1/224UGR4
. . . .Onions [2]
A23L 1/225UGR3
. . .Mustard [2]
A23L 1/226UGR2
. .Synthetic spices or flavouring agents or condiments [2]
A23L 1/227UGR3
. . .containing amino acids [2]
A23L 1/228UGR4
. . . .containing glutamic acids [2]
A23L 1/229UGR3
. . .containing nucleotides [2]
A23L 1/23UGR3
. . .prepared by fermentation [2]
A23L 1/231UGR3
. . .Meat flavours [2]
A23L 1/232UGR3
. . .Smoke flavours [2]
A23L 1/234UGR3
. . .Coffee or cocoa flavours [2]
A23L 1/235UGR3
. . .Fruit flavours [2]
A23L 1/236UGR2
. .Artificial sweetening agents [2]
A23L 1/237UGR2
. .Table salts; Dietetic salt substitutes [2]
A23L 1/238UGR2
. .Soya sauce [2]
A23L 1/24UGR2
. .Salad dressings; Mayonnaise; Ketchup [2]
A23L 1/27UGR1
.Colouring or decolouring of foods [2]
A23L 1/272UGR2
. .Retaining or modifying natural colour by use of additives, e.g. optical brighteners (A23L 1/275 takes precedence) [2]
A23L 1/275UGR2
. .Addition of dyes or pigments with or without optical brighteners [2]
A23L 1/277UGR2
. .Removing colour by chemical reaction, e.g. bleaching (bleaching flour A21D 2/00) [2]
A23L 1/28UGR1
.Edible extracts or preparations of fungi (for medicinal purposes A61K)
A23L 1/29UGR1
.Modifying nutritive qualities of foods; Dietetic products (A23L 1/09 takes precedence; dietetic salt substitutes A23L 1/22; enriched flour A21D 2/00; milk preparations A23C 9/00) [4, 5]
A23L 1/30UGR2
. .containing additives (A23L 1/308 takes precedence) [2]
A23L 1/302UGR3
. . .Vitamins [4]
A23L 1/303UGR4
. . . .Vitamins A or D [4]
A23L 1/304UGR3
. . .Inorganic salts, minerals, trace elements [4]
A23L 1/305UGR3
. . .Amino acids, peptides or proteins (working-up proteins for foodstuffs A23J 3/00) [4]
A23L 1/307UGR2
. .Reducing nutritive value; Dietetic products with reduced nutritive value [4]
A23L 1/308UGR3
. . .Addition of substantially indigestible substances, e.g. dietary fibres (A23L 1/05 takes precedence) [4, 5]
A23L 1/31UGR1
.Meat products; Meat meal (working-up proteins for foodstuffs A23J 3/00) [4]
A23L 1/311UGR2
. .Meat meal or powder; Granules, agglomerates or flakes [4]
A23L 1/312UGR2
. .from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts (glands or bones as ingredients of processed meat A23L 1/317) [4]
A23L 1/313UGR2
. .Meat extracts [2]
A23L 1/314UGR2
. .containing additives [4]
A23L 1/315UGR2
. .Poultry products, e.g. poultry sausages [2]
A23L 1/317UGR2
. .Comminuted or emulsified meat products, including sausages; Reformed meat from comminuted meat products [4]
A23L 1/318UGR2
. .Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions [4]
A23L 1/32UGR1
.Egg products [2]
A23L 1/322UGR2
. .Egg rolls [4]
A23L 1/325UGR1
.Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes [4]
A23L 1/326UGR2
. .Fish meal or powder; Granules, agglomerates or flakes [4]
A23L 1/327UGR2
. .Fish extracts [4]
A23L 1/328UGR2
. .Fish eggs, e.g. caviar; Fish-egg substitutes [4]
A23L 1/33UGR2
. .Shell-fish [2]
A23L 1/333UGR2
. .Molluscs [2]
A23L 1/337UGR2
. .Edible seaweed [2]
A23L 1/36UGR1
.Food consisting mainly of nut meats or seeds [2]
A23L 1/38UGR2
. .Peanut butter
A23L 1/39UGR1
.Soups; Sauces (A23L 1/238, A23L 1/24 take precedence) [4]
A23L 1/40UGR2
. .Soup concentrates, e.g. powders, cakes
A23L 1/48UGR1
.Food compositions or treatment thereof not covered by the preceding subgroups [4]
A23L 2/00HGRNon-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation (soup concentrates A23L 1/40; preparation of non-alcoholic beverages by removal of alcohol C12H 3/00) [2]
A23L 2/02UGR1
.containing fruit or vegetable juices [2]
A23L 2/04UGR2
. .Extraction of juices (machines or apparatus for extracting juice A23N 1/00, A47J 19/00) [2]
A23L 2/06UGR3
. . .from citrus fruits [2]
A23L 2/08UGR2
. .Concentrating or drying of juices [2]
A23L 2/10UGR3
. . .by heating or contact with dry gases [2]
A23L 2/12UGR3
. . .by freezing [2]
A23L 2/14UGR4
. . . .and sublimation [2]
A23L 2/38UGR1
.Other non-alcoholic beverages (milk products A23C; coffee, tea or their substitutes A23F) [2, 6]
A23L 2/385UGR1
.Concentrates of non-alcoholic beverages [6]
A23L 2/39UGR2
. .Dry compositions [6]
A23L 2/395UGR3
. . .in a particular shape or form [6]
A23L 2/40UGR1
.Effervescence-generating compositions [2]
A23L 2/42UGR1
.Preservation of non-alcoholic beverages [6]
A23L 2/44UGR2
. .by adding preservatives [6]
A23L 2/46UGR2
. .by heating [6]
A23L 2/48UGR3
. . .by irradiation or electric treatment [6]
A23L 2/50UGR2
. .by irradiation or electric treatment without heating [6]
A23L 2/52UGR1
.Adding ingredients (adding preservatives A23L 2/44) [6]
A23L 2/54UGR2
. .Mixing with gases [6]
A23L 2/56UGR2
. .Flavouring or bittering agents (sweeteners A23L 2/60) [6]
A23L 2/58UGR2
. .Colouring agents [6]
A23L 2/60UGR2
. .Sweeteners [6]
A23L 2/62UGR2
. .Clouding agents; Agents to improve the cloud-stability [6]
A23L 2/64UGR2
. .Re-adding volatile aromatic ingredients [6]
A23L 2/66UGR2
. .Proteins [6]
A23L 2/68UGR2
. .Acidifying substances [6]
A23L 2/70UGR1
.Clarifying or fining of non-alcoholic beverages; Removing unwanted matter (purifying water C02F, e.g. by ion-exchange C02F 1/42) [6]
A23L 2/72UGR2
. .by filtration [6]
A23L 2/74UGR3
. . .using membranes, e.g. osmosis, ultrafiltration [6]
A23L 2/76UGR2
. .by removal of gases [6]
A23L 2/78UGR2
. .by ion-exchange [6]
A23L 2/80UGR2
. .by adsorption [6]
A23L 2/82UGR2
. .by flocculation [6]
A23L 2/84UGR2
. .using micro-organisms or biological material, e.g. enzymes [6]
A23L 3/00HGRPreservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs (preservation of flour or bread A21D; processes specially adapted for particular foods or foodstuffs, see the relevant groups for the foods or foodstuffs in A23; preserving foods or foodstuffs in association with packaging B65B 55/00; preservation of alcoholic beverages C12H)
A23L 3/005UGR1
.by heating using irradiation or electric treatment (drying or kilning A23L 3/40) [5]
A23L 3/01UGR2
. .using micro-waves or dielectric heating [5]
A23L 3/015UGR1
.by treatment with pressure variation, shock, acceleration or shear stress [5]
A23L 3/02UGR1
.by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus (A23L 3/005 takes precedence) [5]
A23L 3/04UGR2
. .with packages on endless chain or band conveyers
A23L 3/06UGR2
. .with packages transported along a helical path
A23L 3/08UGR2
. .with packages on a revolving platform
A23L 3/10UGR1
.by heating materials in packages which are not progressively transported through the apparatus (A23L 3/005 takes precedence) [5]
A23L 3/12UGR2
. .with packages in intercommunicating chambers through which the heating medium is circulated
A23L 3/14UGR2
. .with packages moving on the spot
A23L 3/16UGR1
.by heating loose unpacked materials (A23L 3/005 takes precedence) [5]
A23L 3/18UGR2
. .while they are progressively transported through the apparatus
A23L 3/20UGR3
. . .with transport along plates
A23L 3/22UGR3
. . .with transport through tubes
A23L 3/24UGR2
. .with the materials in spray form
A23L 3/26UGR1
.by irradiation without heating
A23L 3/28UGR2
. .with ultra-violet light
A23L 3/30UGR2
. .by treatment with ultrasonic waves
A23L 3/32UGR1
.by treatment with electric currents without heating effect
A23L 3/34UGR1
.by treatment with chemicals
A23L 3/3409UGR2
. .in the form of gases, e.g. fumigation; Compositions or apparatus therefor [5]
A23L 3/3418UGR3
. . .in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O [5]
A23L 3/3427UGR4
. . . .in which an absorbent is placed or used (packages for foodstuffs with provision for absorbing fluids B65D 81/26) [5]
A23L 3/3436UGR5
. . . . .Oxygen absorbent [5]
A23L 3/3445UGR3
. . .in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O [5]
A23L 3/3454UGR2
. .in the form of liquids or solids [5]
A23L 3/3463UGR3
. . .Organic compounds; Micro-organisms; Enzymes [5]
A23L 3/3472UGR4
. . . .Compounds of undetermined constitution obtained from animals or plants [5]
A23L 3/3481UGR4
. . . .Organic compounds containing oxygen [5]
A23L 3/349UGR5
. . . . .with singly-bound oxygen [5]
A23L 3/3499UGR5
. . . . .with doubly-bound oxygen [5]
A23L 3/3508UGR5
. . . . .containing carboxyl groups [5]
A23L 3/3517UGR6
. . . . . .Carboxylic acid esters [5]
A23L 3/3526UGR4
. . . .Organic compounds containing nitrogen [5]
A23L 3/3535UGR4
. . . .Organic compounds containing sulfur [5]
A23L 3/3544UGR4
. . . .Organic compounds containing hetero rings [5]
A23L 3/3553UGR4
. . . .Organic compounds containing phosphorus [5]
A23L 3/3562UGR4
. . . .Sugars; Derivatives thereof [5]
A23L 3/3571UGR4
. . . .Micro-organisms; Enzymes [5]
A23L 3/358UGR3
. . .Inorganic compounds [5]
A23L 3/3589UGR3
. . .Apparatus for preserving using liquids [5]
A23L 3/3598UGR3
. . .Apparatus for preserving using solids [5]
A23L 3/36UGR1
.Freezing; Subsequent thawing; Cooling [5]
A23L 3/365UGR2
. .Thawing subsequent to freezing [5]
A23L 3/37UGR2
. .with addition of chemicals [5]
A23L 3/375UGR3
. . .with direct contact between the food and the chemical, e.g. liquid N2, at cryogenic temperature [5]
A23L 3/40UGR1
.by drying or kilning; Subsequent reconstitution [4, 5]
A23L 3/42UGR2
. .with addition of chemicals before or during drying [5]
A23L 3/44UGR2
. .Freeze-drying [5]
A23L 3/46UGR2
. .Spray-drying [5]
A23L 3/48UGR2
. .Thin layer-, drum- or roller-drying [5]
A23L 3/50UGR2
. .Fluidised-bed drying [5]
A23L 3/52UGR2
. .Foam-drying [5]
A23L 3/54UGR2
. .using irradiation or electric treatment, e.g. ultrasonic waves [5]