A23L   2/00  \	0	0	4B117	A23L   2/00	200	󥢥륳δʪޤǻʪʥǻ̱գ̣ˡĴޤϽʥ륳νˤ󥢥륳ĴãȣˡΣ	Non-alcoholic beverages; Dry compositions or concentrates therefor  (soup concentrates A23L 23/10); Preparation or treatment thereof  (preparation of non-alcoholic beverages by removal of alcohol C12H 3/00)
A23L   2/00  A	0	0	4B117	A23L   2/00	979	ʼ̡㡥Ƿ꡼ץźáޤϾˢ	Quality improvement in general, e.g. including solid jelly, addition of capsules, injection of oxygen and defoaming
A23L   2/00  B	0	1	4B117	A23L   2/00	3724	̣㡥̣	Flavour, e.g. bitterness
A23L   2/00  C	0	1	4B117	A23L   2/60	651	̣	Sweetness
A23L   2/00  D	0	1	4B117	A23L   2/68	313	̣	Sourness
A23L   2/00  E	0	1	4B117	A23L   2/52	407	Ǵ	Increasing stickiness and fullness
A23L   2/00  F	0	1	4B117	A23L   2/52	7212	ܶ㡥ӥҥݡʪ󥤡ʪޤϸ	Enriching, improving nutrition, e.g. Lactobacillus bifidus, dietary fibre, medicinal substances and salt reduction
A23L   2/00  G	0	1	4B117	A23L   2/00	331	ܲ㲼ʤ㥫꡼	Reduction of nutritive values, i.e. reducing calories
A23L   2/00  H	0	1	4B117	A23L   2/00	101	륳㲼	Reducing and removing alcohol
A23L   2/00  J	0	1	4B117	A23L   2/66	570	ѥդޤϥڥץɱաʤѥ	Protein or peptide liquid, i.e. protein drinks in general
A23L   2/00  K	0	1	4B117	A23L   2/70	440	ɻߡ㡥ɲ	Prevention of opacity and clarification, e.g. filtering
A23L   2/00  L	0	1	4B117	A23L   2/62	440		Opacification
A23L   2/00  M	0	1	4B117	A23L   2/58	278	忧	Coloring
A23L   2/00  Q	0	0	4B117	A23L   2/39	523	ʴ	Pulverization
A23L   2/00  R	0	0	4B117	A23L   2/39	122	γ	Granulation
A23L   2/00  S	0	0	4B117	A23L   2/00	206	ˢΩơʪ̣	Whipping (compositions A23L2/40)
A23L   2/00  T	0	0	4B117	A23L   2/00	1261	ú̡ʼ̣̣ú¤£ơ	Carbonated drinks in general (quality improvement in general A23L2/00A, manufacturing fizzwater B01F)
A23L   2/00  U	0	1	4B117	A23L   2/00	196	ˢݻ	Keeping foams
A23L   2/00  V	0	0	4B117	A23L   2/00	542	Ŭ塤㡥륫ꥤ	Water suitable for drinks, e.g. alkali ion water
A23L   2/00  W	0	0	4B117	A23L   2/00	525	֤ޤħ	characterized by forms and package
A23L   2/00  X	0	0	4B117	A23L   2/00	268	ʬۤޤϰħ	characterized by distribution or transfer of drinks
A23L   2/00  Z	0	0	4B117	A23L   2/00	563	¾	Others
A23L   2/02  \	1	1	4B117	A23L   2/02	112	̼¤ޤڥ塼ͭΡΣ	containing fruit or vegetable juices [2]
A23L   2/02  A	1	0	4B117	A23L   2/02	1072	̼¥塼ͭ	Containing fruit juices
A23L   2/02  B	1	1	4B117	A23L   2/02	608	󤭤	Citrus fruits
A23L   2/02  C	1	1	4B117	A23L   2/02	230		Apples
A23L   2/02  D	1	1	4B117	A23L   2/02	89		Plums
A23L   2/02  E	1	0	4B117	A23L   2/02	566	ڥ塼ͭ	Containing vegetable juices
A23L   2/02  F	1	1	4B117	A23L   2/02	207	ȥޥ	Tomatoes
A23L   2/02  Z	1	0	4B117	A23L   2/02	314	¾	Others
A23L   2/04  \	2	2	4B117	A23L   2/04	158	塼Сʥ塼Ф뵡ޤ֣ΣʣˡΣ	Extraction of juices (machines or apparatus for extracting juice A23N1/00, A47J19/00) [2]
A23L   2/06  \	3	3	4B117	A23L   2/06	55	󤭤̼¤СΣ	from citrus fruits [2]
A23L   2/08  \	2	2	4B117	A23L   2/08	202	塼ǻ̤ޤϴΣ	Concentrating or drying of juices [2]
A23L   2/10  \	3	3	4B117	A23L   2/10	51	Ǯ뤤ϴ祬ȤܿˤΡΣ	by heating or contact with dry gases [2]
A23L   2/12  \	3	3	4B117	A23L   2/12	66	ˤΡΣ	by freezing [2]
A23L   2/14  \	4	4	4B117	A23L   2/14	9	ڤӾڤˤΡΣ	and sublimation [2]
A23L   2/38  \	1	1	4B117	A23L   2/38	116	¾󥢥륳Ʀʿʪΰ̣ˡΣ	Other non-alcoholic beverages (drinks from legumes A23L 11/60) [2021.01]
A23L   2/38  A	1	0	4B117	A23L   2/38	282	̵̽ú	Carbonated drinks with no fruit juice
A23L   2/38  B	1	0	4B117	A23L   2/38	554	ߥͥʬȤ	Drinks mainly made from minerals
A23L   2/38  C	1	0	4B117	A23L   2/38	2655	ޤϥϥʳοʪʪʿݤѤħΣ̣ҡ륳ν㲼ħΣ̣ӡ	Materials composed of plants or microbes other than grains and adlay (characterised by using vinegar A23L2/38R, characterised by removal and reduction of alcohol A23L2/38S)
A23L   2/38  D	1	1	4B117	A23L   2/38	631	ޤ鸶ʪ㡥Ʀ	Plants composed of protein or oil and fat, e.g. soybeans
A23L   2/38  E	1	1	4B117	A23L   2/38	15		Indian rice
A23L   2/38  F	1	1	4B117	A23L   2/38	205	ࡤ㡥顤	Algae, e.g. chlorella and marine algae
A23L   2/38  G	1	1	4B117	A23L   2/38	397		Fungus
A23L   2/38  H	1	2	4B117	A23L   2/38	197	ΥʤҼ	Mushrooms, i.e. fruit body
A23L   2/38  J	1	0	4B117	A23L   2/38	975	ޤϥϥʿݤѤħΣ̣ҡ륳ν㲼ħΣ̣ӡ	Grains and adlay  (characterised by using vinegar A23L2/38R, characterised by removal and reduction of alcohol A23L2/38S)
A23L   2/38  K	1	1	4B117	A23L   2/38	258	иѤ	for drinking after percolation
A23L   2/38  L	1	2	4B117	A23L   2/38	166	㡤㸶ʥϥȥ८̣ˡ	Barley tea and materials composed of barley materials (adlay A23L2/38K)
A23L   2/38  M	1	2	4B117	A23L   2/38	112	ʪ	Extracts of barley tea
A23L   2/38  N	1	0	4B117	A23L   2/38	257	ưʪʿݤѤħΣ̣ҡ륳ν㲼ħΣ̣ӡ	Materials composed of the animal  (characterised by using vinegar A23L2/38R, characterised by removal and reduction of alcohol A23L2/38S)
A23L   2/38  P	1	1	4B117	A23L   2/38	1246		Milk
A23L   2/38  Q	1	1	4B117	A23L   2/38	96		Eggs
A23L   2/38  R	1	0	4B117	A23L   2/38	199	ݤѤħ	Characterized by using vinegar
A23L   2/38  S	1	0	4B117	A23L   2/38	123	륳ν㲼ħ	characterised by removal and reduction of alcohol
A23L   2/38  Z	1	0	4B117	A23L   2/38	574	¾	Others
A23L   2/38 102 \	2	2	4B117	A23L   2/38	212	ż	sweet alcoholic drink made from fermented rice
A23L   2/38 103 \	2	2	4B117	A23L   2/38	4	󥢥륳Υ륳ƥȰ	non-alcohol, alcohol-taste drinks
A23L   2/38 103 A	2	0	4B117	A23L   2/38	60	󥢥륳ΥӡƥȰ	non-alcohol, beer-taste drinks
A23L   2/38 103 B	2	0	4B117	A23L   2/38	1	󥢥륳Τ֤ɤƥȰ	non-alcohol, wine-taste drinks
A23L   2/38 103 C	2	0	4B117	A23L   2/38	2	󥢥륳κƥȰ	non-alcohol, flavored and sometimes sweetened liquor-taste drinks
A23L   2/38 103 Z	2	0	4B117	A23L   2/38	1	¾	Others
A23L   2/385  \	1	1	4B117	A23L   2/385	744	󥢥륳ǻʪΣ	Concentrates of non-alcoholic beverages [6]
A23L   2/39  \	2	2	4B117	A23L   2/39	93	ʪΣ	Dry compositions [6]
A23L   2/395  \	3	3	4B117	A23L   2/395	123	γѤ򤷤ƤΡΣ	in a particular shape or form [6]
A23L   2/40  \	1	1	4B117	A23L   2/00    ;A23L   2/40	216	ˢȯʪΣ	Effervescence-generating compositions [2]
A23L   2/52  \	1	1	4B117	A23L   2/52	16828	ʬźäΡ¸ޤźä£ˡΣ	Adding ingredients  (adding preservatives A23B 70/10)
A23L   2/52 101 \	2	2	4B117	A23L   2/52	823	̼¤ޤڥ塼ͭΡΣ	containing fruit or vegetable juices [2]
A23L   2/54  \	2	2	4B117	A23L   2/54	535	ΡΣ	Mixing with gases [6]
A23L   2/54 101 \	3	3	4B117	A23L   2/54	1709	̼¤ޤڥ塼ͭΡΣ	containing fruit or vegetable juices [2]
A23L   2/56  \	2	2	4B117	A23L   2/56	2245	̣ޤ϶̣ޡʴ̣̣ˡΣ	Flavouring or bittering agents (sweeteners A23L2/60) [6]
A23L   2/58  \	2	2	4B117	A23L   2/58	561	忧Σ	Colouring agents [6]
A23L   2/60  \	2	2	4B117	A23L   2/60	5795	̣Σ	Sweeteners [6]
A23L   2/62  \	2	2	4B117	A23L   2/62	3218	ޡѰˤ뤿źúޡΣ	Clouding agents; Agents to improve the cloud-stability [6]
A23L   2/64  \	2	2	4B117	A23L   2/64	1477	ȯ˧ޤκźáΣ	Re-adding volatile aromatic ingredients [6]
A23L   2/64 101 \	3	3	4B117	A23L   2/64	49	̼¤ޤڥ塼ͭΡΣ	containing fruit or vegetable juices [2]
A23L   2/66  \	2	2	4B117	A23L   2/66	3672	Σ	Proteins [6]
A23L   2/68  \	2	2	4B117	A23L   2/68	5987	̣ĤʪΣ	Acidifying substances [6]
A23L   2/70  \	1	1	4B117	A23L   2/70	3213	󥢥륳ƩޤʪνΣ	Clarifying or fining of non-alcoholic beverages; Removing unwanted matter [6]
A23L   2/70 101 \	2	2	4B117	A23L   2/70	27	̼¤ޤڥ塼ͭΡΣ	containing fruit or vegetable juices [2]
A23L   2/70 101 A	2	0	4B117	A23L   2/70	29	̣ʪν	Removal of sour substances
A23L   2/70 101 B	2	0	4B117	A23L   2/70	42	̣ʪν	Removal of bitter substances
A23L   2/70 101 Z	2	0	4B117	A23L   2/70	229	¾㡥Ʃޤϻ̣ʪӶ̣ʪʳʪν	Others, e.g. clarifying, fining or removal of substances other than sour substances and bitter substances
A23L   2/72  \	2	2	4B117	A23L   2/72	315	ɲˤΣ	by filtration [6]
A23L   2/74  \	3	3	4B117	A23L   2/74	185	ȤΡ㡥Ʃ³ɲΣ	using membranes, e.g. osmosis, ultrafiltration [6]
A23L   2/76  \	2	2	4B117	A23L   2/76	7	νˤΡΣ	by removal of gases [6]
A23L   2/76 101 \	3	3	4B117	A23L   2/76	11	̼¤ޤڥ塼ͭΡΣ	containing fruit or vegetable juices [2]
A23L   2/78  \	2	2	4B117	A23L   2/78	147	򴹤ˤΡΣ	by ion-exchange [6]
A23L   2/78 101 \	3	3	4B117	A23L   2/78	51	̼¤ޤڥ塼ͭΡΣ	containing fruit or vegetable juices [2]
A23L   2/80  \	2	2	4B117	A23L   2/80	438	ˤΡΣ	by adsorption [6]
A23L   2/82  \	2	2	4B117	A23L   2/82	166	ŽˤΡΣ	by flocculation [6]
A23L   2/84  \	2	2	4B117	A23L   2/84	1749	ʪޤʪ㡥ǡѤΡΣ	using microorganisms or biological material, e.g. enzymes [6]
A23L   2/84 101 \	3	3	4B117	A23L   2/84	130	̼¤ޤڥ塼ͭΡΣ	containing fruit or vegetable juices [2]
A23L   5/00  \	0	0	4B035	A23L   5/00	780	ʤޤϿʤĴޤϽ̡ˤ뿩ʤޤϿʡκΣ	Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby;Materials therefor [2016.01]
A23L   5/00  A	0	0	4B035	A23L   5/00	768	ʡ㡥Τźʪʿʤ̣Сʣ̣ǡʤʣ̣ơ	Forming products, e.g. additives for forming (foriming foods in general A23P; package forming products A23L5/00G; coated foods A23L5/00F)
A23L   5/00  B	0	1	4B035	A23L   5/00	526	ȡեϥ塼־ʪ㡥Ⱦ뤿ʪźʪΣ̣ǡС	Products for forming in the form of sheets, films and tubes, e.g. compositions and additives for forming the form of sheets (packed matters A23L5/00G; forming A23P)
A23L   5/00  C	0	1	4B035	A23L   5/00	992	ץ벽ʪ㡤ץ¤γΤʪʥޥץ¤£ʣץС	Capsulating products, e.g. compositions for making capsules (making microcapsules B01J13/02; capsule forming A23P)
A23L   5/00  D	0	0	4B035	A23L   5/00	788	γγʪ㡥γΤźúޡγγС	Granulating and granulating products, e.g. additives for granulation (forming granule or grain A23P)
A23L   5/00  E	0	0	4B035	A23L   5/00	167	Ĳʪʡ㡥ĲΤʪĲħͭΣС	Swelling products, e.g. compositions for swelling (characterized by swelling forming A23P)
A23L   5/00  F	0	0	4B035	A23L   5/00	1100	ƥ󥰡Ŀʪˤʤʪʣ̣Ȥͥ表̣ǡȤʪѰ̣ʤУ	Covers by coating and edible matters (A23L5/00H takes precedence; packing A23L5/00G; batter coatings A23L5/10; covers A23P1/08)
A23L   5/00  G	0	0	4B035	A23L   5/00	1168	ƴŶħͭΡ㡥Ŀƴ֤ǤβǮĴ̣	Characterized by package, containers and filling, e.g. edible containers (cooking with package A23L5/10)
A23L   5/00  H	0	0	4B035	A23L   5/00	572	̣դդħͭΡʣ̣򻲹͡	Characterized by seasoning and scenting (see A23L27/00)
A23L   5/00  J	0	0	4B035	A23L   5/00	863	ȯڡʬ	Decomposition of fermentation and enzyme
A23L   5/00  K	0	0	4B035	A23L   5/00	740	ϤǺħͭΡ㡥꿩ʡʣ̣̣ʤͥ	Characterized by compositions of foods or their materials, e.g. foods with gold leaves (A23L5/00A to A23L5/00J take precedence)
A23L   5/00  L	0	1	4B035	A23L   5/00	452	ʬȤΡ㡥	Mainly composed of fat and oil, e.g. emulsifying oil foods
A23L   5/00  M	0	1	4B035	A23L   5/00	527	ʬȤ	Mainly composed of protein
A23L   5/00  N	0	1	4B035	A23L   5/00	370	ú岽ʪʬȤ	Mainly composed of carbohydrate
A23L   5/00  Z	0	0	4B035	A23L   5/00	1469	¾ΤΡ㡥޿	Others, e.g. impregnation
A23L   5/10  \	1	1	4B035	A23L   5/10	113	ʤΰŪʲǮĴˡ㡥ƥ󥰤ޤȤΣ	General methods of cooking foods, e.g. by roasting or frying [2016.01]
A23L   5/10  A	1	0	4B035	A23L   5/10	391	Ѥˤ	by steaming
A23L   5/10  B	1	0	4B035	A23L   5/10	128	ʨˤ	by boiling
A23L   5/10  C	1	0	4B035	A23L   5/10	693	ޥȲǮˤ	by microwave heating
A23L   5/10  D	1	0	4B035	A23L   5/10	1035	Ȥˤ	by frying
A23L   5/10  E	1	1	4B035	A23L   5/10	908	ʤħ	Characterized by covers
A23L   5/10  F	1	0	4B035	A23L   5/10	353	֤ǤĴ	Cooking with specific packages
A23L   5/10  Z	1	0	4B035	A23L   5/10	1099	¾ΤΡ㡥ΡⰵĴ	Others, e.g. frying and high pressure cooking
A23L   5/20  \	1	1	4B035	A23L   5/20	1456	ޤʤʪν㡥æޤϲǡΣ	Removal of unwanted matter, e.g. deodorisation or detoxification [2016.01]
A23L   5/30  \	1	1	4B035	A23L   5/30	498	ʪŪ㡥ŵŪޤϼŪʡưͥ륮ޤϾȼ͡Σ	Physical treatment, e.g. electrical or magnetic means,wave energy or irradiation (cooking A23L 5/10) [2016.01]
A23L   5/40  \	1	1	4B018	A23L   5/40	492	ʤ忧ޤæΣ	Colouring or decolouring of foods [2016.01]
A23L   5/41  \	2	2	4B018	A23L   5/41	711	źʪ㡥ŪޡλѤˤ뼫ݻޤѹʣ̣ͥˡΣ	Retaining or modifying natural colour by use of additives, e.g. optical brighteners(A23L5/42 takes precedence) [2016.01]
A23L   5/42  \	2	2	4B018	A23L   5/42	119	ޤϴɲá㡥ŪޤȤȤ߹碌Σ	Addition of dyes or pigments, e.g. in combination with optical brighteners [2016.01]
A23L   5/43  \	3	3	4B018	A23L   5/43	516	ŷͳͭޤϴο͹ŪʣʪޤϤͶƳΤλѡΣ	using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives [2016.01]
A23L   5/44  \	4	4	4B018	A23L   5/44	391	ΥɤޤϥȥեλѡΣ	using carotenoids or xanthophylls [2016.01]
A23L   5/46  \	3	3	4B018	A23L   5/46	171	ʪޤ򵯸ȤޤϴλѡΣ	using dyes or pigments of microbial or algal origin [2016.01]
A23L   5/47  \	3	3	4B018	A23L   5/47	16	롼ף̣̣ޤʤͭޤϴλѡΣ	using synthetic organic dyes or pigments not covered by groups A23L 5/43-A23L 5/46 [2016.01]
A23L   5/48  \	4	4	4B018	A23L   5/48	1	ĴΤβعˤħդ깽¤βʪΣ	Compounds of unspecified constitution characterised by the chemical process for their preparation [2016.01]
A23L   5/49  \	2	2	4B018	A23L   5/49	55	ȿˤæ㡥֥꡼󥰡Σ	Removing colour by chemical reaction, e.g. bleaching [2016.01]
A23L   7/00  \	0	0	4B023	A23L   7/00	21	ͶƳʡʡĴޤϽʥӡ¤ĴãáˡΣ	Cereal-derived products; Malt products; Preparation or treatment thereof (preparation of malt for brewing C12C) [2016.01]
A23L   7/10  \	1	1	4B023	A23L   7/10	799	ͶƳʡΣ	Cereal-derived products [2016.01]
A23L   7/10  A	1	0	4B023	A23L   7/10	2146	Ƥνˡ㡥ơơեơƽ£¡	Methods of cooking rice, e.g. frozen rice, enriched rice and alpha rice (washing rice, B02B)
A23L   7/10  B	1	0	4B023	A23L   7/10	1314	ˡ㡥	Methods of cooking rice, e.g. rice gruel
A23L   7/10  C	1	1	4B023	A23L   7/10	243	Ƥοˡ	Methods of cooking unpolished rice
A23L   7/10  D	1	0	4B023	A23L   7/10	799	֡㡥ե֡ʾ֣ʣ	Rice cookers, e.g. devices for gelatinisation (steaming devices, A47J27/16)
A23L   7/10  E	1	0	4B023	A23L   7/10	2379	ӵڤӤνˡ㡥졼饤յޤϤۤ	Rice and methods of cooking, e.g. curry and rice, devices for dish-up and devices for loosening
A23L   7/10  F	1	0	4B023	A23L   7/10	2135	ӡ㡥	Rice ball and Sushi, e.g. packing materials for rice ball
A23L   7/10  G	1	0	4B023	A23L   7/10	1771	ӡ¤	Devices for making rice balls and Sushi
A23L   7/10  H	1	0	4B023	A23L   7/10	1455	СȤ	Wheat, buckwheat and corn
A23L   7/10  Z	1	0	4B023	A23L   7/10	2500	¾ͶƳʵڤӤνˡ	Other grain-derived products and methods of processing
A23L   7/10 101 \	2	2	4B023	A23L   7/10	231		Bran
A23L   7/10 102 \	2	2	4B023	A23L   7/10	1947		Rice cakes
A23L   7/104  \	2	2	4B023	A23L   7/104	518	ʴޤϹǺȯڡǤޤʪźáΣ	Fermentation of farinaceous cereal or cerealmaterial; Addition of enzymes or microorganisms [2016.01]
A23L   7/109  \	2	2	4B046	A23L   7/109	125	ѥΤΡ㡥ޥˤޤϥ̡ɥΣ	Types of pasta, e.g. macaroni or noodles [2016.01]
A23L   7/109  A	2	0	4B046	A23L   7/109	3106	ˡźúޡźʪ	Methods (additives and additive substances)
A23L   7/109  B	2	1	4B046	A23L   7/109	1715	ӡ¤ͤ͡δ	Manufacturing and processing sheets of noodles and strings of noodles and drying noodles of specific shapes and noodles
A23L   7/109  C	2	1	4B046	A23L   7/109	1757	ͤ͡͡͡͡¸¸źú	Raw boodles, boiled noodles; Steamed noodles, frozen noodles; preserving packed noodles; additives for preservation
A23L   7/109  D	2	1	4B046	A23L   7/109	396	󥿥	Wonton wrappers
A23L   7/109  E	2	1	4B046	A23L   7/109	564	ޥˡѥåƥ	Macaroni: spaghetti
A23L   7/109  F	2	1	4B046	A23L   7/109	300		Buckwheat, or the like
A23L   7/109  G	2	1	4B046	A23L   7/109	226	ӡե󡨤Ϥ뤵ᡨŷ͡ʴźạ̈ͣ	Rice sticks; bean starch vermicelli; Agar noodles (noodles which include rice powder A23L7/109A)
A23L   7/109  J	2	0	4B046	A23L   7/109	1024		Devices
A23L   7/109  K	2	1	4B046	A23L   7/109	764		Devices for boiling noodles
A23L   7/109  Z	2	0	4B046	A23L   7/109	367	¾Τ	Others
A23L   7/113  \	3	3	4B046	A23L   7/113	1253	Ⱦǡڣۤޤϥ󥹥ȥѥΣ	Parboiled or instant pasta [2016.01]
A23L   7/117  \	2	2	4B025	A23L   7/117	148	¨ʷΥե졼ޤ¾ηΤΡȾž夲ΤޤʬŪ˻ž夲줿ʡʲǮĴƲ˿٤γޤϥե졼ι̣ʣ̣ˡΣ	Flakes or other shapes of ready-to-eat type; Semifinished or partly-finished products therefor (cereal granules or flakes to be cooked and eaten hot A23L 7/143; cereal germ products A23L 7/152) [2016.01]
A23L   7/122  \	3	3	4B025	A23L   7/122	40	ʤ줿ͤޤä¿ز줿ޤ϶ƶΤ¨ʷΣ	Coated, filled, multilayered or hollow ready-to-eat cereals [2016.01]
A23L   7/126  \	3	3	4B025	A23L   7/126	120	γޤҾι硤ޤϰ̤뤳Ȥˤ륹ʥåޤϤʪ㡥ꥢСΣ	Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars [2016.01]
A23L   7/13  \	3	3	4B025	A23L   7/13	49	ϤȤ뤳Ȥ륹ʥåޤϤʪΣ	Snacks or the like obtained by oil frying of a formed cereal dough [2016.01]
A23L   7/135  \	3	3	4B025	A23L   7/135	113	ġΤޤϲФƤʤե졼γޤ϶Ѱ礭ͭΡ㡥īѥꥢΣ	Individual or non-extruded flakes, granules or shapes having similar size, e.g. breakfast cereals [2016.01]
A23L   7/139  \	4	4	4B025	A23L   7/139	81	γޤγΤΤ줿ΤǤҤʴޤϤʴڣۤĴȼʤΡΣ	made from wholegrain or grain pieces without preparation of meal or dough [2016.01]
A23L   7/143  \	2	2	4B025	A23L   7/143	49	ǮĴƲ˿٤γޤϥե졼ιࡤ㡥ȥߡ롨ɤ줿ʡΣ	Cereal granules or flakes to be cooked and eaten hot, e.g. oatmeal; Reformed rice products [2016.01]
A23L   7/148  \	3	3	4B025	A23L   7/148	57	γޤγιफ줿ΤǤҤʴޤϤʴڣۤĴȼʤΡΣ	made from wholegrain or grain pieces without preparation of meal or dough [2016.01]
A23L   7/152  \	2	2	4B025	A23L   7/152	177	ڣʡΣ	Cereal germ products [2016.01]
A23L   7/157  \	2	2	4B025	A23L   7/157	1714	ʤɤΰŤγʴΣ	Farinaceous granules for dressing meat, fish or the like [2016.01]
A23L   7/161  \	2	2	4B025	A23L   7/161	50	Ĳࡤ㡥ݥåץޤĲơΣ	Puffed cereals, e.g. popcorn or puffed rice [2016.01]
A23L   7/165  \	3	3	4B025	A23L   7/165	138	ֽȤƤҤʴޤϤʴڣۤĴȼĲĴΣ	Preparation of puffed cereals involving preparation of meal or dough as an intermediate step [2016.01]
A23L   7/17  \	4	4	4B025	A23L   7/17	149	ФˤΣ	by extrusion [2016.01]
A23L   7/174  \	3	3	4B025	A23L   7/174	430	ҤʴޤϤʴڣۤĴȼʤγޤγιफĲĴΣ	Preparation of puffed cereals from wholegrain or grain pieces without preparation of meal or dough [2016.01]
A23L   7/178  \	4	4	4B025	A23L   7/178	130	ǮȼޤȼʤϳˤΣ	by pressure release with or without heating [2016.01]
A23L   7/183  \	4	4	4B025	A23L   7/183	97	ϳ֤ѤʤǮˤΣ	by heating without using a pressure release device [2016.01]
A23L   7/187  \	5	5	4B025	A23L   7/187	5	Ϣ³Ū˽Ԥ֡Σ	Discontinuously-working apparatus [2016.01]
A23L   7/191  \	3	3	4B025	A23L   7/191	182	Ĳθ㡥ʤޤϱŤΣ	After-treatment of puffed cereals, e.g. coating or salting [2016.01]
A23L   7/196  \	2	2	4B025	A23L   7/196	66	Ȥγ֤ݻʡ㡥ѡܥɥ饤Σ	Products in which the original granular shape is maintained, e.g. parboiled rice [2016.01]
A23L   7/20  \	1	1	4B025	A23L   7/20	61	ʡʥӡ¤ĴãáˡΣ	Malt products (preparation of malt for brewing C12C) [2016.01]
A23L   7/25  \	2	2	4B025	A23L   7/25	12	ȤȯڤޤϥȽˤȯڡΣ	Fermentation of cereal malt or of cereal by malting [2016.01]
A23L   9/00  \	0	0	4B025	A23L   9/00	70	ץǥ󥰡꡼ʡĴޤϽΣ	Puddings; Cream substitutes; Preparation or treatment thereof [2016.01]
A23L   9/10  \	1	1	4B025	A23L   9/10	789	ץǥ󥰡ʴץǥ󥰡Σ	Puddings; Dry powder puddings [2016.01]
A23L   9/20  \	1	1	4B025	A23L   9/20	2003	꡼ʡΣ	Cream substitutes [2016.01]
A23L  11/00  \	0	0	4B020	A23L  11/00	123	ѤƦࡤʤѤƦʿʪβ̼¡ƦʿʪʡĴޤϽʤ¸£ˡΣ	Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof  (preservation thereof A23B 75/00)[2025.01]
A23L  11/00  A	0	0	4B020	A23L  11/00	878	Ʀν㡥ʪŪʤΤߤˤ	Treatment of soybeans, e.g. treatment by physical means only
A23L  11/00  B	0	1	4B020	A23L  11/00	150	㡥æ顤	Preparation, e.g. moulting, cleaning and grading and abluent
A23L  11/00  C	0	1	4B020	A23L  11/00	259	ѽ	Steaming treatment
A23L  11/00  D	0	1	4B020	A23L  11/00	752	Ū㡥Ʀʣ̣Ťͥ	Chemical treatment (A23L11/00E takes precedence), e.g. soybean pickles
A23L  11/00  E	0	1	4B020	A23L  11/00	628	ʪŪ	Biological treatment
A23L  11/00  F	0	0	4B020	A23L  11/00	588	ƦʳƦν	Treatment of beans other than soybeans
A23L  11/00  Z	0	0	4B020	A23L  11/00	1719	¾㡥	Others, e.g. bean-curd refuse
A23L  11/00 301 \	1	1	4B020	A23L  11/00	19		Bean jam
A23L  11/00 301 A	1	0	4B020	A23L  11/00	166		Devices
A23L  11/00 301 Z	1	0	4B020	A23L  11/00	158	¾	Others
A23L  11/10  \	1	1	4B020	A23L  11/10	25	Ʀο®ǮĴΣ	Rapid cooking pulses [2016.01]
A23L  11/30  \	1	1	4B020	A23L  11/30	114	˾ޤʤʪν㡥̣ʪΣ	Removing undesirable substances, e.g. bitter substances [2016.01]
A23L  11/40  \	1	1	4B020	A23L  11/40	487	ƦζŸʪΣ	Pulse curds [2021.01]
A23L  11/45  \	2	2	4B020	A23L  11/45	81	ƦζŸʪ㡥ƦΣ	Soy bean curds, e.g. tofu [2021.01]
A23L  11/45  A	2	0	4B020	A23L  11/45	274	Ʀ¤֡㡥ѤΤ	Devices for producing tofu e.g. for home use
A23L  11/45  B	2	0	4B020	A23L  11/45	114	Ĵ	Preparation of unheated soybean paste
A23L  11/45  C	2	0	4B020	A23L  11/45	269	βǮ	Heating soybean paste
A23L  11/45  D	2	0	4B020	A23L  11/45	206	ƦȤʬΥ	Separation of soymilk and bean-curd refuse
A23L  11/45  E	2	0	4B020	A23L  11/45	305	ߡ	Transferring heated and coagulated soybean curds into mold boxes or into bags / containers
A23L  11/45  F	2	0	4B020	A23L  11/45	516	æ塤	Molding, dehydrating, cutting
A23L  11/45  G	2	0	4B020	A23L  11/45	147	ŶƦ	Filled tofu coagulated and cooled in packages
A23L  11/45  H	2	0	4B020	A23L  11/45	296	ž夲㡥ѡݤޤ	Finishing stages, e.g., cooling, sterilizing or packing
A23L  11/45  Z	2	0	4B020	A23L  11/45	1323	¾㡥ˡ	Others, e.g. methods of production
A23L  11/45 105 \	3	3	4B020	A23L  11/45	15	Ʀ	Frozen and dried tofu
A23L  11/45 105 A	3	0	4B020	A23L  11/45	48		Devices
A23L  11/45 105 Z	3	0	4B020	A23L  11/45	289	¾	Others
A23L  11/45 106 \	3	3	4B020	A23L  11/45	11	Ʀ¤ѶŸǺޡˢ¸	Coagulants, defoaming agent or preservatives for tofu production
A23L  11/45 106 A	3	0	4B020	A23L  11/45	284	ŸǺ	Coagulants
A23L  11/45 106 B	3	0	4B020	A23L  11/45	71	ˢ	Defoaming agent
A23L  11/45 106 Z	3	0	4B020	A23L  11/45	54	¾	Others
A23L  11/45 107 \	3	3	4B020	A23L  11/45	7		Yuba (thin layers forming on the surface of heated soy milk)
A23L  11/45 107 A	3	0	4B020	A23L  11/45	48		Devices
A23L  11/45 107 Z	3	0	4B020	A23L  11/45	145	¾	Others
A23L  11/45 108 \	3	3	4B020	A23L  11/45	40	Ȥ	Aburaage (thin, deep-fried tofu pouches)
A23L  11/45 108 A	3	0	4B020	A23L  11/45	205		Devices
A23L  11/45 108 Z	3	0	4B020	A23L  11/45	494	¾㡥ɤȤ	Others, e.g., ganmodoki (masses of finely grained tofu and chopped vegetables formed into round shapes and deep-fried), atsuage (thick, deep-fried tofu)
A23L  11/50  \	1	1	4B020	A23L  11/50	786	ȯƦޤȯڤƦʿʪʪղäˤƦޤƦʿʪȯڡ˾ޤʤʪν̣̣ˡΣ	Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms (removing undesirable substances, A23L 11/30; soy sauce A23L 27/50) [2021.01]
A23L  11/50 102 \	2	2	4B020	A23L  11/50	21		Left to ferment over time until matured
A23L  11/50 103 \	2	2	4B020	A23L  11/50	333	ߤ	Miso
A23L  11/50 104 \	3	3	4B020	A23L  11/50	308	ˡ	Methods of processing raw materials
A23L  11/50 105 \	4	4	4B020	A23L  11/50	153	Źˡ	Methods of preparing the materials to ferment and loading them into containers
A23L  11/50 106 \	4	4	4B020	A23L  11/50	239	֡Ź	Devices for processing raw materials, devices for preparing the materials to ferment and loading them into containers
A23L  11/50 107 \	4	4	4B020	A23L  11/50	223	ߤȯڡˡ	Methods of fermenting and maturing miso
A23L  11/50 108 \	4	4	4B020	A23L  11/50	449	ߤȯڡ	Devices for fermenting and maturing miso
A23L  11/50 109 \	4	4	4B020	A23L  11/50	308	Ƽߤ	Various kinds of miso
A23L  11/50 110 \	5	5	4B020	A23L  11/50	23	ߤ	White miso
A23L  11/50 111 \	5	5	4B020	A23L  11/50	27	ʤߤ	Name-miso (miso eaten as a side dish )
A23L  11/50 112 \	3	3	4B020	A23L  11/50	5	³	Processed without an interruption of continuity
A23L  11/50 113 \	4	4	4B020	A23L  11/50	85	ߤȯڡν	Processes after fermentation and maturation of miso
A23L  11/50 114 \	4	4	4B020	A23L  11/50	68		Sterilization and prevention from decaying
A23L  11/50 115 \	5	5	4B020	A23L  11/50	114	ʲù	Processing of products
A23L  11/50 116 \	4	4	4B020	A23L  11/50	130	ߤȯڡν	Devices for processing after fermentation and maturation of miso
A23L  11/50 117 \	4	4	4B020	A23L  11/50	4	æ	Dehydrating
A23L  11/50 118 \	5	5	4B020	A23L  11/50	207	Ƿߤʴߤ	Solid miso portions or powdered miso
A23L  11/50 209 \	2	2	4B020	A23L  11/50	59	ʤäȤ	Natto (fermented soybeans with a viscous texture and flavor)
A23L  11/50 209 A	2	0	4B020	A23L  11/50	234		Devices
A23L  11/50 209 Z	2	0	4B020	A23L  11/50	1107	¾	Others
A23L  11/60  \	1	1	4B020	A23L  11/60	111	Ʀʿʪΰ㡥ԥʥ°ΰΣ	Drinks from legumes, e.g. lupine drinks[2025.01]
A23L  11/65  \	2	2	4B020	A23L  11/65	1674	ƦΣ	Soy drinks?[2025.01]
A23L  11/70  \	1	1	4B020	A23L  11/70	99	ȯƦʡ㡥Ʀ䤷ʡΣ	Germinated pulse products, e.g. from soy bean sprouts [2021.01]
A23L  13/00  \	0	0	4B042	A23L  13/00	80	ʡߡȥߡ롨ĴޤϽΣ	Meat products; Meat meal; Preparation or treatment thereof [2016.01]
A23L  13/00  A	0	0	4B042	A23L  13/00	1626	ʼ	Quality improvement
A23L  13/00  D	0	0	4B042	A23L  13/00	157	忧ޤȯ	Colored or coloring
A23L  13/00  E	0	0	4B042	A23L  13/00	524	¤	Manufacturing devices
A23L  13/00  Z	0	0	4B042	A23L  13/00	1762	¾Τ	Others
A23L  13/10  \	1	1	4B042	A23L  13/10	145	ߡȥߡޤʴγʪޤϥե졼Σ	Meat meal or powder; Granules, agglomerates or flakes [2016.01]
A23L  13/20  \	1	1	4B042	A23L  13/20	410	ʬ㡥̡顤񡤰ɡ­ޤɡΤΡʲùʬȤƤϹ̣ˡΣ	from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts(glands or bones as ingredients of processed meat A23L13/60) [2016.01]
A23L  13/30  \	1	1	4B042	A23L  13/30	197	ʪΣ	Meat extracts [2016.01]
A23L  13/40  \	1	1	4B042	A23L  13/40	670	źʪͭΡźʪѤ餫Ρ̡ˡΣ	Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor [2016.01, 2023.01]
A23L  13/50  \	1	1	4B042	A23L  13/50	767	ȶʡ㡥ȶΣ	Poultry products, e.g. poultry sausages [2016.01]
A23L  13/60  \	1	1	4B042	A23L  13/60	135	ʴդޤʡ㡥ʴդʤκΣ	Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product [2016.01]
A23L  13/60  A	1	0	4B042	A23L  13/60	1051		Sausage
A23L  13/60  B	1	0	4B042	A23L  13/60	209	֥å	Block meat
A23L  13/60  Z	1	0	4B042	A23L  13/60	784	¾	Others
A23L  13/70  \	1	1	4B042	A23L  13/70	739	餫ޤ̣Ϳ줿ҡ𲽡̣դ롤ޤϥޥͤ뤳ȤäŬ礷ұաΣ	Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor [2016.01, 2023.01]
A23L  13/72  \	2	2	4B042	A23L  13/72	645	źúޤѤΡ㡥պޤΣ	using additives, e.g. by injection of solutions [2023.01]
A23L  13/74  \	3	3	4B042	A23L  13/74	120	ʪޤϹǤѤΡΣ	using microorganisms or enzymes [2023.01]
A23L  13/75  \	3	3	4B042	A23L  13/75	228	𲽡̣դ롤ޤϥޥͤ뤿οұդѤΡ㡥Ĵ̣ޤϹ̣ͭޥͤҤΣ	using macerating or marinating solutions, e.g. marinades containing spices, acids, condiments or flavouring agents [2023.01]
A23L  13/76  \	2	2	4B042	A23L  13/76	159	ʷϵǤνˤΡ㡥ŵŪʡȼͤޤưˤΡΣ	by treatment in a gaseous atmosphere, e.g. ageing or ripening; by electrical treatment, irradiation or wave treatment [2023.01]
A23L  13/77  \	2	2	4B042	A23L  13/77	129	ŪˤΡ㡥ͤ롤ࡤޤϥ֥󥰡Σ	by mechanical treatment, e.g. kneading, rubbing or tumbling [2023.01]
A23L  15/00  \	0	0	4B042	A23L  15/00	71	ʡĴޤϽΣ	Egg products; Preparation or treatment thereof[2026.01]
A23L  15/00  A	0	0	4B042	A23L  15/00	402	Ĵ	Products made from the yolk
A23L  15/00  B	0	0	4B042	A23L  15/00	392	Ĵ	Products made from the white
A23L  15/00  C	0	0	4B042	A23L  15/00	72		Egg drinks
A23L  15/00  E	0	0	4B042	A23L  15/00	482	¤	Devices for production
A23L  15/00  Z	0	0	4B042	A23L  15/00	1292	¾Τ	Others
A23L  15/10  \	1	1	4B042	A23L  15/10	934	ηޤϹ¤ʡ㡥ΤΡΣ	Egg products with specific shapes or structures, e.g. rolled[2026.01]
A23L  17/00  \	0	0	4B042	A23L  17/00	86	ʪʡʡեåߡ롨ʡĴޤϽΣ	Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof [2016.01]
A23L  17/00  A	0	0	4B042	A23L  17/00	1612	ʼ	Quality improvement
A23L  17/00  B	0	0	4B042	A23L  17/00	221	֥å	Block meat
A23L  17/00  C	0	0	4B042	A23L  17/00	406	Ƭ顤¡	Heads, skins, bones and guts
A23L  17/00  D	0	0	4B042	A23L  17/00	262	ʪޤϹǽ	Microbe and enzyme processing
A23L  17/00  E	0	0	4B042	A23L  17/00	587	ηޤϹ¤	Specific shapes and structures
A23L  17/00  F	0	0	4B042	A23L  17/00	632	¤	Devices for production
A23L  17/00  H	0	0	4B042	A23L  17/00	266	ʥޥˡۥ䡤饲	Sea cucumbers, sea urchins, sea squirts and jellyfish
A23L  17/00  J	0	0	4B042	A23L  17/00	69	åݥ	Snapping turtles
A23L  17/00  Z	0	0	4B042	A23L  17/00	1441	¾Τ	Others
A23L  17/00 101 \	1	1	4B034	A23L  17/00	64		Fish paste products
A23L  17/00 101 A	1	0	4B034	A23L  17/00	945	ޤϹ¤ħΡ㡥¿ع¤Τޤܤ	Characterized by shapes and structure, e.g. multilayered boiled fish paste
A23L  17/00 101 B	1	0	4B034	A23L  17/00	277	ह	Frozen frond fish meat
A23L  17/00 101 C	1	0	4B034	A23L  17/00	581	㡥ƥʴ	Submaterials, e.g. gluten, starch
A23L  17/00 101 D	1	0	4B034	A23L  17/00	1063	ʼ	Quality improvement
A23L  17/00 101 E	1	0	4B034	A23L  17/00	217	ޤ	Packing and coats
A23L  17/00 101 F	1	0	4B034	A23L  17/00	270	¸ޤϻ	Preservation and sterilization
A23L  17/00 101 G	1	0	4B034	A23L  17/00	934	Ŷޤ	Devices for filling and forming
A23L  17/00 101 H	1	0	4B034	A23L  17/00	642	Ŷޤʳ	Devices except for filling and forming
A23L  17/00 101 Z	1	0	4B034	A23L  17/00	822	¾Τ	Others
A23L  17/00 102 \	2	2	4B034	A23L  17/00	607	ޤܤʤޤܤޤܤʼΣ̣	Boiled fish paste (raw materials and products themselves A23L17/00 101)
A23L  17/00 102 A	2	0	4B034	A23L  17/00	339	롤դ	Devices for supplying, raw materials, forming, setting materials on boards and molding
A23L  17/00 102 B	2	0	4B034	A23L  17/00	242	Ǯ	Heating devices
A23L  17/00 102 Z	2	0	4B034	A23L  17/00	259	¾ΤΡ㡥ޤܤ	Others, e.g. boiled fish paste boards
A23L  17/00 103 \	2	2	4B034	A23L  17/00	353	ءظʼΣ̣	Fish paste cakes in the form of a tub (raw materials and products themselves A23L17/00 101)
A23L  17/10  \	1	1	4B042	A23L  17/10	553	եåߡޤʴγʪޤϥե졼Σ	Fish meal or powder; Granules, agglomerates or flakes [2016.01]
A23L  17/20  \	1	1	4B042	A23L  17/20	260	ʪΣ	Fish extracts [2016.01]
A23L  17/30  \	1	1	4B042	A23L  17/30	76	㡥ӥʡΣ	Fish eggs, e.g. caviar; Fish-egg substitutes [2016.01]
A23L  17/30  A	1	0	4B042	A23L  17/30	132	͹	Artificial fish eggs
A23L  17/30  Z	1	0	4B042	A23L  17/30	685	¾Τ	Others
A23L  17/40  \	1	1	4B042	A23L  17/40	27	óޤϳΣ	Shell-fish [2016.01]
A23L  17/40  A	1	0	4B042	A23L  17/40	771	ӡ	Shrimps and crabs
A23L  17/40  B	1	0	4B042	A23L  17/40	160		Krill
A23L  17/40  C	1	0	4B042	A23L  17/40	707		Shellfish
A23L  17/40  Z	1	0	4B042	A23L  17/40	35	¾Τ	Others
A23L  17/50  \	1	1	4B042	A23L  17/50	52	ưʪΣ	Molluscs [2016.01]
A23L  17/50  A	1	0	4B042	A23L  17/50	233	¤㡥	squids stuffed with rice, e.g. rice with squids
A23L  17/50  Z	1	0	4B042	A23L  17/50	804	¾Τ	Others
A23L  17/60  \	1	1	4B019	A23L  17/60	63	ѳΣ	Edible seaweed [2016.01]
A23L  17/60  A	1	0	4B019	A23L  17/60	355	¾ʬवʤβù	Devices for processing seaweeds which are not categorized in other titles
A23L  17/60  B	1	0	4B019	A23L  17/60	550	狼ᡤȤƤ󡤤֡ݰʳγʡʾγޤ೤	Seaweed foods using other than seaweeds, gelidium jellies, tangles, laver and seaweed foods including at least two kinds of seaweeds
A23L  17/60  W	1	0	4B019	A23L  17/60	348	狼	Seaweeds
A23L  17/60  Z	1	0	4B019	A23L  17/60	221	¾Τ	Others
A23L  17/60 101 \	2	2	4B019	A23L  17/60	316	ŷ㡥ȤƤ	Agar, e.g. gelidium jelly
A23L  17/60 102 \	2	2	4B019	A23L  17/60	860		Tangle
A23L  17/60 103 \	2	2	4B019	A23L  17/60	560		Laver
A23L  17/60 103 A	2	0	4B019	A23L  17/60	784	ݲùʤӤĴ	Laver processed foods and
A23L  17/60 103 B	2	0	4B019	A23L  17/60	336	¾ʬवʤݲù	Devices for processing laver which are not categorized in other titles
A23L  17/60 103 C	2	1	4B019	A23L  17/60	895	νޤĴ	Processing and mixing of raw algae
A23L  17/60 103 D	2	1	4B019	A23L  17/60	238	æ	Dewatering after scooping up
A23L  17/60 103 E	2	1	4B019	A23L  17/60	301		Stripping laver
A23L  17/60 103 F	2	1	4B019	A23L  17/60	525	Υδݤν㡥ݸ	Processing dried laver after stripping, e.g. laver checking devices
A23L  17/60 103 G	2	1	4B019	A23L  17/60	410		Laver drain boards
A23L  17/60 103 H	2	1	4B019	A23L  17/60	555	Ǥ	Transferring and gathering laver drain boards
A23L  17/60 103 Z	2	0	4B019	A23L  17/60	396	¾ΤΡ㡥ݴ	Others, e.g. devices for drying laver
A23L  19/00  \	0	0	4B016	A23L  19/00	181	̼¤ޤڤʡĴޤϽʥޡޥ졼ɡࡤ꡼ޤʪ̣Ϥ̼¤ޤڤ̽ΡˡΣ	Products from fruits or vegetables; Preparation or treatment thereof (marmalades, jams, jellies or the like A23L 21/10; treating harvested fruit or vegetables in bulk A23N) [2016.01]
A23L  19/00  A	0	0	4B016	A23L  19/00	4569	ˡʣ̣áŤͥ	Methods (other than A23L19/00C to A23L19/00E)
A23L  19/00  B	0	0	4B016	A23L  19/00	490	֡ʣ̣áŤͥ	Devices (other than A23L19/00C to A23L19/00E)
A23L  19/00  C	0	0	4B016	A23L  19/00	614	˥˥	Garlic
A23L  19/00  D	0	0	4B016	A23L  19/00	444		Plums
A23L  19/00  E	0	0	4B016	A23L  19/00	101	䣡	Bamboo shoots and aspidiums
A23L  19/00  Z	0	0	4B016	A23L  19/00	1213	¾Τ	Others
A23L  19/00 101 \	1	1	4B016	A23L  19/00	770	Τ	Mushrooms
A23L  19/00 102 \	1	1	4B016	A23L  19/00	67	ˤ㤯	Devil's tongues
A23L  19/00 102 A	1	0	4B016	A23L  19/00	1141	ˡ	Methods
A23L  19/00 102 B	1	0	4B016	A23L  19/00	450		Devices
A23L  19/00 102 C	1	0	4B016	A23L  19/00	161	ޤϻ夳ˤ㤯¤	Devices for producing noodles made from devil's tongue starch
A23L  19/00 102 Z	1	0	4B016	A23L  19/00	322	¾Τ	Others
A23L  19/10  \	1	1	4B016	A23L  19/10	926	ԤޤʴͭΡΣ	of tuberous or like starch containing root crops [2016.01]
A23L  19/12  \	2	2	4B016	A23L  19/12	133	ΡΣ	of potatoes [2016.01]
A23L  19/12  A	2	0	4B016	A23L  19/12	269	ˡ	Methods
A23L  19/12  B	2	0	4B016	A23L  19/12	43		Devices
A23L  19/12  Z	2	0	4B016	A23L  19/12	148	¾Τ	Others
A23L  19/15  \	3	3	4B016	A23L  19/15	66	ʤʡ㡥ʴե졼γޤϲʪΣ	Unshaped dry products, e.g. powders, flakes, granules or agglomerates [2016.01]
A23L  19/18  \	3	3	4B016	A23L  19/18	453	Ȥޤϥե饤ʡ㡥ʥåޤϥåץΣ	Roasted or fried products, e.g. snacks or chips [2016.01]
A23L  19/20  \	1	1	4B016	A23L  19/20	314	ԥå󥰤ˤΡ㡥륯饦Ȥޤϥԥ륹Σ	by pickling, e.g. sauerkraut or pickles [2016.01]
A23L  21/00  \	0	0	4B041	A23L  21/00	50	ޡޥ졼ɡࡤ꡼ޤʪ˪ʪĴޤϽΣ	Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof [2016.01]
A23L  21/10  \	1	1	4B041	A23L  21/10	2695	ޡޥ졼ɡࡨ꡼¾̼¤ޤʪ̼ʡΣ	Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products [2016.01]
A23L  21/12  \	2	2	4B041	A23L  21/12	131	̼¤ޤڤθǷʪͶƳ줿ΡΣ	derived from fruit or vegetable solids [2016.01]
A23L  21/15  \	2	2	4B041	A23L  21/15	103	̼¤ޤڤΥ塼ͶƳ줿ΡΣ	derived from fruit or vegetable juices [2016.01]
A23L  21/18  \	2	2	4B041	A23L  21/18	20	̼ʡΣ	Simulated fruit products [2016.01]
A23L  21/20  \	1	1	4B041	A23L  21/20	519	˪ʪ㡥를꡼ޤϲʴʡΣ	Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor [2016.01]
A23L  21/25  \	2	2	4B041	A23L  21/25	306	˪̪˪̪ʡΣ	Honey; Honey substitutes [2016.01]
A23L  23/00  \	0	0	4B036	A23L  23/00	3251	סʾ̣ɥå󥰡ޥ͡ޤϥåף̣ˡĴޤϽΣ	Soups; Sauces (soya sauce A23L 27/50; salad dressings, mayonnaise or ketchup A23L 27/60);Preparation or treatment thereof [2016.01]
A23L  23/10  \	1	1	4B036	A23L  23/10	1263	ǻʪ㡥ʴޤϸǷˤΡΣ	Soup concentrates, e.g. powders or cakes [2016.01]
A23L  25/00  \	0	0	4B036	A23L  25/00	1077	˥ʥåĥߡȤޤϼҤʤ뿩ʡĴޤϽΣ	Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof [2016.01]
A23L  25/10  \	1	1	4B036	A23L  25/10	111	ԡʥĥХΣ	Peanut butter [2016.01]
A23L  27/00  \	0	0	4B047	A23L  27/00	104	̣ޤޤĴ̣͹̣ޡˡѤѱĴޤϽΣ	Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof [2016.01]
A23L  27/00  A	0	0	4B047	A23L  27/00	818	ʴγ	Disintegration and granulation
A23L  27/00  B	0	1	4B047	A23L  27/00	147	Ĵ̣Ф	Used for acid seasonings
A23L  27/00  C	0	0	4B047	A23L  27/00	1113	̣ʪ	Flavor compositions
A23L  27/00  D	0	1	4B047	A23L  27/00	2481	Ĵ̣ʪ	Seasoning compositions, sauce
A23L  27/00  E	0	2	4B047	A23L  27/00	692	̣ʪ	Sweat compositions
A23L  27/00  F	0	0	4B047	A23L  27/00	327	̣ް	Sweetening agents in general
A23L  27/00  Z	0	0	4B047	A23L  27/00	2482	¾Τ	Others
A23L  27/00 101 \	1	1	4B047	A23L  27/00	35	ỵ̂	Natural sweetening agents
A23L  27/00 101 A	1	0	4B047	A23L  27/00	669	ƥӥΤ	Stevia
A23L  27/00 101 B	1	0	4B047	A23L  27/00	94	𤫤Τ	Made from liquorice
A23L  27/00 101 Z	1	0	4B047	A23L  27/00	443	¾Τ	Others
A23L  27/10  \	1	1	4B047	A23L  27/10	65	ŷι̣ޤޤĴ̣ʪΣ	Natural spices, flavouring agents or condiments; Extracts thereof [2016.01]
A23L  27/10  A	1	0	4B047	A23L  27/10	270	а	Abstraction in general
A23L  27/10  B	1	0	4B047	A23L  27/10	732	ưʪΤ	Abstracted from animals
A23L  27/10  C	1	0	4B047	A23L  27/10	1925	ʪΤ	Abstracted from plants
A23L  27/10  D	1	1	4B047	A23L  27/10	208	蘆	Japanese horseradishes
A23L  27/10  E	1	1	4B047	A23L  27/10	157	ɻ	Peppers
A23L  27/10  F	1	1	4B047	A23L  27/10	161	˥˥	Garlic
A23L  27/10  G	1	1	4B047	A23L  27/10	181	ʪΤ	Abstracted from microorganisms
A23L  27/10  H	1	1	4B047	A23L  27/10	270		Yeast
A23L  27/10  Z	1	0	4B047	A23L  27/10	256	¾Τ	Others
A23L  27/12  \	2	2	4B047	A23L  27/12	358	̼¤ΤΡ㡥Σ	from fruit, e.g. essential oils [2016.01]
A23L  27/14  \	2	2	4B047	A23L  27/14	128	Σ	Dried spices [2016.01]
A23L  27/16  \	3	3	4B047	A23L  27/16	62	ޤͤΣ	Onions [2016.01]
A23L  27/18  \	2	2	4B047	A23L  27/18	114	餷ڣۡΣ	Mustard [2016.01]
A23L  27/20  \	1	1	4B047	A23L  27/20	76	ι̣ޤޤĴ̣Σ	Synthetic spices, flavouring agents or condiments [2016.01]
A23L  27/20  A	1	0	4B047	A23L  27/20	167	̣	Dairy products flavor
A23L  27/20  B	1	0	4B047	A23L  27/20	162	¤ΤΡʣ̣ͥ	Unknown constitutional formula (A23L27/20A takes precedence)
A23L  27/20  D	1	0	4B047	A23L  27/20	1002	¤餫ʤΡ㡥²ʪ	Known constitutional formula, e.g. aliphatic compounds
A23L  27/20  E	1	1	4B047	A23L  27/20	396	ļʪ	Alicyclic compounds
A23L  27/20  F	1	1	4B047	A23L  27/20	292	˧²ʪ	Aromatic compounds
A23L  27/20  G	1	1	4B047	A23L  27/20	595	ʣǴĲʪ	Heterocyclic compounds
A23L  27/20  H	1	1	4B047	A23L  27/20	109	ʣǴĤǤդδĤȽ̹礷Ƥ벽ʪ	Compounds in which hetero rings condensed with random rings
A23L  27/20  Z	1	0	4B047	A23L  27/20	183	¾Τ	Others
A23L  27/21  \	2	2	4B047	A23L  27/21	192	ߥλͭΡΣ	containing amino acids [2016.01]
A23L  27/21  B	2	0	4B047	A23L  27/21	409	βÿʬˤΡ㡥ǲÿʬ	by hydrolysis of protein, e.g. enzyme hydrolysis
A23L  27/21  C	2	1	4B047	A23L  27/21	389	ޤϥ륫ˤ	Acid and alkali
A23L  27/21  Z	2	0	4B047	A23L  27/21	210	¾Τ	Others
A23L  27/22  \	3	3	4B047	A23L  27/22	226	륿ߥͭΡΣ	containing glutamic acids [2016.01]
A23L  27/23  \	2	2	4B047	A23L  27/23	67	̥쥪ɤͭΡΣ	containing nucleotides [2016.01]
A23L  27/23  A	2	0	4B047	A23L  27/23	166	ʣ粽Ĵ̣	Compound chemical seasonings
A23L  27/23  Z	2	0	4B047	A23L  27/23	216	¾Τ	Others
A23L  27/24  \	2	2	4B047	A23L  27/24	1021	ȯڤˤĴΡΣ	prepared by fermentation [2016.01]
A23L  27/26  \	2	2	4B047	A23L  27/26	216	̣Σ	Meat flavours [2016.01]
A23L  27/27  \	2	2	4B047	A23L  27/27	26	̣Σ	Smoke flavours [2016.01]
A23L  27/28  \	2	2	4B047	A23L  27/28	77	ҡޤϥ̣Σ	Coffee or cocoa flavours [2016.01]
A23L  27/29  \	2	2	4B047	A23L  27/29	82	̼̣Σ	Fruit flavours [2016.01]
A23L  27/30  \	1	1	4B047	A23L  27/30	109	͹̣ޡΣ	Artificial sweetening agents [2016.01]
A23L  27/30  A	1	0	4B047	A23L  27/30	822	륳	Sugar and sugar-alcohol
A23L  27/30  B	1	1	4B047	A23L  27/30	81	ޥȡ	Maltitol
A23L  27/30  C	1	0	4B047	A23L  27/30	501	ڥץɡߥλ	Dipeptide and amino acid
A23L  27/30  D	1	0	4B047	A23L  27/30	39	ҥɥ륳	Dihydrochalcone, or the like
A23L  27/30  Z	1	0	4B047	A23L  27/30	490	¾Τ	Others
A23L  27/40  \	1	1	4B047	A23L  27/40	751	ˡѤѱΣ	Table salts; Dietetic salt substitutes [2016.01]
A23L  27/50  \	1	1	4B039	A23L  27/50	28	Σ	Soya sauce [2016.01]
A23L  27/50  A	1	0	4B039	A23L  27/50	339	źʪ	Additives in general
A23L  27/50  B	1	0	4B039	A23L  27/50	240		Fermented fish sauce
A23L  27/50  C	1	0	4B039	A23L  27/50	115	ʡ	Substitutes for soy sauce and similitudes
A23L  27/50  D	1	0	4B039	A23L  27/50	113	ʪ㡥ν	Processing by-products such as sake lees
A23L  27/50  E	1	0	4B039	A23L  27/50	240	ޤϾΤȤĴ̣ʾ¾Ĵ̣ñʤ۹̣ġ	Soy sauce or seasoning which is made from soy sauce intermediate (mixture of soy sauce and other seasoning only A23L27/00D)
A23L  27/50  Z	1	0	4B039	A23L  27/50	83	¾Τ	Others
A23L  27/50 101 \	2	2	4B039	A23L  27/50	6		Raw material processing
A23L  27/50 101 A	2	0	4B039	A23L  27/50	273		Raw material and raw material processing
A23L  27/50 101 B	2	1	4B039	A23L  27/50	339	ħ	Characterized by processes
A23L  27/50 101 C	2	2	4B039	A23L  27/50	164		Processing devices
A23L  27/50 101 D	2	1	4B039	A23L  27/50	275		Making maulted rice
A23L  27/50 101 Z	2	0	4B039	A23L  27/50	10	¾Τ	Others
A23L  27/50 102 \	2	2	4B039	A23L  27/50	222	Ź	Preparation
A23L  27/50 103 \	2	2	4B039	A23L  27/50	29	ȯڡ	Fermentation and maturation
A23L  27/50 103 A	2	0	4B039	A23L  27/50	588		Devices
A23L  27/50 103 Z	2	0	4B039	A23L  27/50	381	¾Τ	Others
A23L  27/50 104 \	2	2	4B039	A23L  27/50	15	ȯڡν	Processes after fermentation and maturation
A23L  27/50 104 A	2	0	4B039	A23L  27/50	166		Compression and filtration
A23L  27/50 104 B	2	1	4B039	A23L  27/50	294		Devices
A23L  27/50 104 C	2	0	4B039	A23L  27/50	90	졤	Pasteurisation and refinement
A23L  27/50 104 D	2	1	4B039	A23L  27/50	43		Devices
A23L  27/50 104 Z	2	0	4B039	A23L  27/50	179	¾Τ	Others
A23L  27/50 105 \	3	3	4B039	A23L  27/50	141	ݡ	Sterilization and antisepsis
A23L  27/50 106 \	3	3	4B039	A23L  27/50	101	ʲù	Processing of products
A23L  27/50 111 \	2	2	4B039	A23L  27/50	183	Ƿʴ	Solid soy sauce oil or powder soy sauce oil
A23L  27/60  \	1	1	4B047	A23L  27/60	127	ɥå󥰡ޥ͡åסΣ	Salad dressings; Mayonnaise; Ketchup [2016.01]
A23L  27/60  A	1	0	4B047	A23L  27/60	2359	ɥå󥰡ޥ͡	Dressing and Mayonnaise
A23L  27/60  B	1	0	4B047	A23L  27/60	229	å	Ketchup
A23L  27/60  Z	1	0	4B047	A23L  27/60	226	¾Τ	Others
A23L  29/00  \	0	0	4B035	A23L  29/00	3343	źúޤޤ࿩ʤޤϿʡʱܲΤźúޤޤ̣¼Ūòźúޡ㡥ʪݡޤ̣¸Τźúޤޤ¡ˡĴޤϽΣ	Foods or foodstuffs containing additives (containing additives for modifying the nutritive qualities A23L 33/10; containing substantially indigestive additives, e.g. dietary fibres, A23L 33/21; containing additives for preservation A23B); Preparation or treatment thereof
A23L  29/10  \	1	1	4B035	A23L  29/10	1249	ޤޤΡΣ	containing emulsifiers [2016.01]
A23L  29/20  \	1	1	4B041	A23L  29/20	1791	꡼ޤޤǻޤͭΡʥޡޥ졼ɡࡤ꡼ޤ¾̼¤ޤʪ̣ˡΣ	containing gelling or thickening agents(marmalades, jams, jellies or other similar fruit or vegetable compositions A23L21/10) [2016.01]
A23L  29/206  \	2	2	4B041	A23L  29/206	2013	ʪ򵯸ȤΡΣ	of vegetable origin [2016.01]
A23L  29/212  \	3	3	4B025	A23L  29/212	2558	ʴʴʴͶƳΡ㡥ƥ롤ޤϥƥʴÿʬʪޤࡤ㡥ǥȥ̣ˡΣ	Starch; Modified starch; Starch derivatives, e.g. esters or ethers(containing starch hydrolysates, e.g. dextrin, A23L29/30) [2016.01]
A23L  29/219  \	4	4	4B025	A23L  29/219	243	Ūʴ¾βʪȲȿޤϺβʴʡΣ	Chemically modified starch; Reaction or complexation products of starch with other chemicals [2016.01]
A23L  29/225  \	4	4	4B025	A23L  29/225	279	ʬΥ줿ʴޤͶƳΰʳʴǻޡΣ	Farinaceous thickening agents other than isolated starch or derivatives [2016.01]
A23L  29/231  \	3	3	4B041	A23L  29/231	1141	ڥ󡨤ͶƳΡΣ	Pectin; Derivatives thereof [2016.01]
A23L  29/238  \	3	3	4B041	A23L  29/238	1370	ҤΤΡ㡥ȥӡ󥬥ޤϥʴ̣ڥ̣ˡΣ	from seeds, e.g. locust bean gum or guar gum(starch A23L 29/212; pectin A23L 29/231) [2016.01]
A23L  29/244  \	3	3	4B041	A23L  29/244	745	ԡԤޤϺΤΡ㡥륳ޥʥʴ̣ˡΣ	from corms, tubers or roots, e.g. glucomannan(starch A23L 29/212) [2016.01]
A23L  29/25  \	3	3	4B041	A23L  29/25	505	ʪ㡥ӥ䥬ࡤ䥬ࡤ䥬ޤϥȥ饬ȥΣ	Exudates, e.g. gum arabic, gum acacia, gum karaya or tragacanth [2016.01]
A23L  29/256  \	3	3	4B041	A23L  29/256	2419	𤫤ΤΡ㡥륮ŷޤϥ饮ʥΣ	from seaweeds, e.g. alginates, agar or carrageenan [2016.01]
A23L  29/262  \	3	3	4B041	A23L  29/262	1274	ͶƳΡ㡥ƥΣ	Cellulose; Derivatives thereof, e.g. ethers [2016.01]
A23L  29/269  \	2	2	4B041	A23L  29/269	1997	ʪ򵯸ȤΡ㡥󥿥ޤϥǥȥΣ	of microbial origin, e.g. xanthan or dextran [2016.01]
A23L  29/275  \	2	2	4B041	A23L  29/275	569	ưʪ򵯸ȤΡ㡥Σ	of animal origin, e.g. chitin [2016.01]
A23L  29/281  \	3	3	4B041	A23L  29/281	1142	㡥ޤϥ顼Σ	Proteins, e.g. gelatin or collagen [2016.01]
A23L  29/288  \	2	2	4B041	A23L  29/288	712	顤㡥ݥӥ˥ԥɥΣ	Synthetic resins, e.g. polyvinylpyrrolidone [2016.01]
A23L  29/294  \	2	2	4B041	A23L  29/294	1151	̵źʪ㡥ꥫΣ	Inorganic additives, e.g. silica [2016.01]
A23L  29/30  \	1	1	4B041	A23L  29/30	1050	ú岽ʪåפͭΡͭΡ륳ͭΡ㡥ȡ롨ʴÿʬʪͭΡ㡥ǥȥ˪ʪ̣͹̣ޣ̣ˡΣ	containing carbohydrate syrups; containing sugars;containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin (products from apiculture A23L 21/20; artificial sweetening agents A23L 27/30) [2016.01]
A23L  31/00  \	0	0	4B018	A23L  31/00	1203	οʪޤϿĴʡĴޤϽΣ	Edible extracts or preparations of fungi; Preparation or treatment thereof [2016.01]
A23L  31/10  \	1	1	4B018	A23L  31/10	870	ޤϤѰΡΣ	Yeasts or derivatives thereof [2016.01]
A23L  31/15  \	2	2	4B018	A23L  31/15	570	ʪΣ	Extracts [2016.01]
A23L  33/00  \	0	0	4B018	A23L  33/00	1675	ʤαܲåʡĴޤϽΣ	Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof [2016.01]
A23L  33/10  \	1	1	4B018	A23L  33/10	16860	źʪλѡʼ¼Ūòʪźạ̃ˡΣ	using additives (addition of substantially indigestible substances A23L 33/21) [2016.01]
A23L  33/105  \	2	2	4B018	A23L  33/105	9907	ʪʪο͹ŪʣʪޤϤͶƳΡΣ	Plant extracts, their artificial duplicates or their derivatives [2016.01]
A23L  33/11  \	3	3	4B018	A23L  33/11	531	ʪƥޤϤͶƳΡ㡥եȥƥΣ	Plant sterols or derivatives thereof, e.g. phytosterols [2016.01]
A23L  33/115  \	2	2	4B018	A23L  33/115	2654	ûޤϤͶƳΡäޤΣ	Fatty acids or derivatives thereof; Fats or oils [2016.01]
A23L  33/12  \	3	3	4B018	A23L  33/12	3512	ûޤϤͶƳΡΣ	Fatty acids or derivatives thereof [2016.01]
A23L  33/125  \	2	2	4B018	A23L  33/125	1185	ú岽ʪåפͭΡͭΡ륳ͭΡʴÿʬʪͭΡòʪ̣ˡΣ	containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates(indigestible substances A23L33/21) [2016.01]
A23L  33/13  \	2	2	4B018	A23L  33/13	397	˻ޤϤͶƳΡʣ̣ͥˡΣ	Nucleic acids or derivatives thereof(A23L33/145 takes precedence) [2016.01]
A23L  33/135  \	2	2	4B018	A23L  33/135	5202	ٶݤޤϤѰΡ㡥ץХƥΣ	Bacteria or derivatives thereof, e.g. probiotics [2016.01]
A23L  33/14  \	2	2	4B018	A23L  33/14	751	ޤϤѰΡΣ	Yeasts or derivatives thereof [2016.01]
A23L  33/145  \	3	3	4B018	A23L  33/145	151	ʪΣ	Extracts [2016.01]
A23L  33/15  \	2	2	4B018	A23L  33/15	1849	ӥߥΣ	Vitamins [2016.01]
A23L  33/155  \	3	3	4B018	A23L  33/155	386	ӥߥޤϣġΣ	Vitamins A or D [2016.01]
A23L  33/16  \	2	2	4B018	A23L  33/16	2410	̵ࡤߥͥޤ̸ǡΣ	Inorganic salts, minerals or trace elements [2016.01]
A23L  33/165  \	3	3	4B018	A23L  33/165	140	Τޤϥ졼ȡΣ	Complexes or chelates [2016.01]
A23L  33/17  \	2	2	4B018	A23L  33/17	1181	ߥλڥץɤޤΣ	Amino acids, peptides or proteins [2016.01]
A23L  33/175  \	3	3	4B018	A23L  33/175	1904	ߥλΣ	Amino acids [2016.01]
A23L  33/18  \	3	3	4B018	A23L  33/18	2235	ڥץɡÿʬʪΣ	Peptides; Protein hydrolysates [2016.01]
A23L  33/185  \	3	3	4B018	A23L  33/185	855	ʪΣ	Vegetable proteins [2016.01]
A23L  33/19  \	3	3	4B018	A23L  33/19	789	Σ	Dairy proteins [2016.01]
A23L  33/195  \	3	3	4B018	A23L  33/195	321	ʪΣ	Proteins from micro-organisms [2016.01]
A23L  33/20  \	1	1	4B018	A23L  33/20	930	ܲ㲼ܲ㲼åʡΣ	Reducing nutritive value; Dietetic products with reduced nutritive value [2016.01]
A23L  33/21  \	2	2	4B018	A23L  33/21	773	¼Ūòʪźá㡥ʪݡΣ	Addition of substantially indigestible substances, e.g. dietary fibres [2016.01]
A23L  33/22  \	3	3	4B018	A23L  33/22	671	ʪʴդ줿ʬ㡥ХޤϥѥסΣ	Comminuted fibrous parts of plants, e.g. bagasse or pulp [2016.01]
A23L  33/24  \	3	3	4B018	A23L  33/24	256	ޤϤͶƳΡΣ	Cellulose or derivatives thereof [2016.01]
A23L  33/25  \	3	3	4B018	A23L  33/25	129	ݥޡ㡥ӥ˥ݥޡޤϥݥޡΣ	Synthetic polymers, e.g. vinylic or acrylic polymers [2016.01]
A23L  33/26  \	4	4	4B018	A23L  33/26	67	ݥꥪݥꥨƥ롤㡥ݥꥨƥ롨ݥޡ㡥ݥǥȥΣ	Polyol polyesters, e.g. sucrose polyesters; Synthetic sugar polymers, e.g. polydextrose [2016.01]
A23L  33/28  \	3	3	4B018	A23L  33/28	117	ưʪ򵯸Ȥʪ㡥ޤϥ顼Σ	Substances of animal origin, e.g. gelatin or collagen [2016.01]
A23L  33/29  \	3	3	4B018	A23L  33/29	128	ߥͥʪ㡥ޤǴڡΣ	Mineral substances, e.g. mineral oils or clays [2016.01]
A23L  35/00  \	0	0	4B036	A23L  35/00	6705	롼ף̣̣ޤʤʤޤϿʡĴޤϽʤ¸¡ˡΣ	Foods or foodstuffs not provided for in groups A23L 5/00-A23L 33/00; Preparation or treatment thereof (preservation thereof A23B)
