A23J   1/00  \	0	0	4B037	A23J   1/00	20	ʪκμ表뤳Ȥ񲫤ʬΥΣ	Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites [4]
A23J   1/00  A	0	0	4B037	A23J   1/00	83	κμ̡̢ưʪˤŬѲġ	Obtaining protein in general (&larr;applicable both to animal and plant )
A23J   1/00  B	0	0	4B037	A23J   1/00	77	ʪκμ̣ͥ	Obtaining from plants (1/12 to 16 take precedence)
A23J   1/00  Z	0	0	4B037	A23J   1/00	24	¾	Others
A23J   1/02  \	1	1	4B037	A23J   1/02	39	κμ	from meat
A23J   1/04  \	1	1	4B037	A23J   1/04	153	¾ο建ưʪκμ	from fish or other sea animals
A23J   1/06  \	1	1	4B037	A23J   1/06	55	դκμΣ	from blood [2]
A23J   1/08  \	1	1	4B037	A23J   1/08	15	񤫤κμ	from eggs
A23J   1/08  A	1	0	4B037	A23J   1/08	148	֡񲫡ʬΥ	Devices for cracking eggs (separation of the egg yolk and the whiteR1/09)
A23J   1/08  Z	1	0	4B037	A23J   1/08	35	¾	Others
A23J   1/09  \	2	2	4B037	A23J   1/09	77	򤫤񲫤ʬΥ	separating yolks from whites
A23J   1/10  \	1	1	4B037	A23J   1/10	83	ӡӡѡ顤סޤϤहΤκμ	from hair, feathers, horn, skins, leather, bones, or the like
A23J   1/12  \	1	1	4B037	A23J   1/12	164	ࡤ̤դޡޤ̪κμ	from cereals, wheat, bran, or molasses
A23J   1/14  \	1	1	4B037	A23J   1/14	453	Ʀʤޤ¾οʪμҤκμ表ץ쥹ޤϴҤκμ	from leguminous or other vegetable seeds; from press-cake or oil-bearing seeds
A23J   1/16  \	1	1	4B037	A23J   1/16	33	ʴѿޤϤѴʪκμ	from waste water of starch-manufacturing plant or like wastes
A23J   1/18  \	1	1	4B037	A23J   1/18	66	줫κμ	from yeasts
A23J   1/20  \	1	1	4B037	A23J   1/20	206	κμ衤㡥ʥɤޤϥáˡۥκμ	from milk, e.g. casein (curds or cheese A23C); from whey
A23J   1/22  \	2	2	4B037	A23J   1/22	25	δ	Drying casein
A23J   3/00  \	0	0	4B037	A23J   3/00	166	Ѥλž夲	Working-up of proteins for foodstuffs
A23J   3/00 501 \	1	1	4B037	A23J   3/00	113	ʽȿˡʲ	Forming (Disassembling) and making products
A23J   3/00 502 \	2	2	4B037	A23J   3/00	359	ͿʡʡȿʤħΤΤϣͥ	Meat-like foods and substitutes for meat (3/22 to 3/28 take precedence for those characterized by means of texturising)
A23J   3/00 503 \	3	3	4B037	A23J   3/00	157	͡ʢȡ	Domestic animal meat-like (&larr;fatty meat)
A23J   3/00 504 \	4	4	4B037	A23J   3/00	65	֥ĥڿ	Block meat and chopped meat
A23J   3/00 505 \	4	4	4B037	A23J   3/00	108	ҤͿʡʢץƥ󥰥˥ݥ	Grounded meat-like foods (&larr;protein granule)
A23J   3/00 506 \	4	4	4B037	A23J   3/00	55	ϥࡦݥݥ	Hum and sausage-like
A23J   3/00 507 \	3	3	4B037	A23J   3/00	79		Seafood-like
A23J   3/00 508 \	2	2	4B037	A23J   3/00	89	Ϳʡ	Egg-like foods and substitutes for eggs
A23J   3/00 509 \	2	2	4B037	A23J   3/00	80	ݥȾʡݥȾʢݥ󥰡	Foods in the sheet form and forming to the sheet form (&larr;casing)
A23J   3/00 510 \	2	2	4B037	A23J   3/00	38	ĥץեݥʥʥĥۻ	Snacks in the form of chips or flakes
A23J   3/00 511 \	2	2	4B037	A23J   3/00	102	ƦͿʡ벽	Bean curd-like foods and gelling foods
A23J   3/04  \	1	1	4B037	A23J   3/04	237	ưʪΣ	Animal proteins [5]
A23J   3/04 501 \	2	2	4B037	A23J   3/04	209	ͳ㡥óγ̡ʥ⥯ˡ	Originated from domestic animal meat and seafood, e.g. shells of  Crustacea (cuticula)
A23J   3/04 502 \	3	3	4B037	A23J   3/04	37	ȿ줿	Assembled
A23J   3/06  \	2	2	4B037	A23J   3/06	127	Σ	Gelatine [5]
A23J   3/08  \	2	2	4B037	A23J   3/08	468	Σ	Dairy proteins [5]
A23J   3/10  \	3	3	4B037	A23J   3/10	265	ʴ祫ʣˡΣ	Casein (drying casein A23J 1/22) [5]
A23J   3/12  \	2	2	4B037	A23J   3/12	51	ͳΣ	from blood [5]
A23J   3/14  \	1	1	4B037	A23J   3/14	750	ʪΣ	Vegetable proteins [5]
A23J   3/16  \	2	2	4B037	A23J   3/16	846	ƦͳΣ	from soybean [5]
A23J   3/16 501 \	3	3	4B037	A23J   3/16	382	ȿ줿	Assembled
A23J   3/16 502 \	3	3	4B037	A23J   3/16	207	ʴʢϲɡ	Soluble powder (&larr; Improvement solubility )
A23J   3/18  \	2	2	4B037	A23J   3/18	132	ͳΣ	from wheat [5]
A23J   3/18 501 \	3	3	4B037	A23J   3/18	94	ȿ줿	Assembled
A23J   3/18 502 \	3	3	4B037	A23J   3/18	154	ƥ󡢥ƥʴ	Active gluten and gluten powder
A23J   3/20  \	1	1	4B037	A23J   3/20	145	ʪޤñ˦ͳΣ	Proteins from micro-organisms or unicellular algae
A23J   3/22  \	1	1	4B037	A23J   3/22	106	ȿˤΡΣ	by texturising [5]
A23J   3/24  \	2	2	4B037	A23J   3/24	52	ˤΡΣ	using freezing [5]
A23J   3/26  \	2	2	4B037	A23J   3/26	109	ФޤĲˤΡΣ	using extrusion or expansion [5]
A23J   3/26 501 \	3	3	4B037	A23J   3/26	195	ȥݥݤ	Extruders
A23J   3/26 502 \	4	4	4B037	A23J   3/26	95	¿	Multi-shaft type
A23J   3/28  \	2	2	4B037	A23J   3/28	42	ϱդΤޤϱǤζŸǤˤΡ㡥»Σ	using coagulation from or in a bath, e.g. spun fibres [5]
A23J   3/28 501 \	3	3	4B037	A23J   3/28	61	»ˡˤ	by using spun fiber methods
A23J   3/28 502 \	3	3	4B037	A23J   3/28	41	ݥɲ벽Ф	by way of carding and gelling
A23J   3/30  \	1	1	4B037	A23J   3/30	146	ÿʬˤΡΣ	by hydrolysis [5]
A23J   3/32  \	2	2	4B037	A23J   3/32	66	ʤѤΡΣ	using chemical agents [5]
A23J   3/34  \	3	3	4B037	A23J   3/34	851	ǤѤΡΣ	using enzymes [5]
A23J   7/00  \	0	0	4B037	A23J   7/00	444	ѥʪ㡥쥷Σ	Phosphatide compositions for foodstuffs, e.g. lecithin [4]
