Foods or foodstuffs Their preparation or treatment

AHUMAN NECESSITIES A23Foods A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J THEIR PREPARATION OR TREATMENT

A23L1/00Foods or foodstuffs Their preparation or treatment

A23L1/0002Concentration A23L1/0005Foodstuffs fixed on a non-edible supporting member A23L1/0008Rehydration or dissolving of foodstuffs A23L1/0011Chemical peeling or cleaning of harvested fruit, vegetables, or other foodstuffs A23L1/0014Specially shaped or worked food or foodstuffs A23L1/0017Agglomerated; Granulated; Tabletted A23L1/002Agglomerated or granulated with pulverisation of the solid particles A23L1/0023Agglomerated or ganulated by extrusion or by pressing A23L1/0026Tabletted; Food bars made by compressing of a dry powdered mixture A23L1/0029Encapsulated particles A23L1/0032encapsulated with oils, lipids or mono- or diglycerides A23L1/0035Free-flowing or instant powder A23L1/0038comprising anti-caking or free-flowing agents A23L1/0041comprising additives other than anti-caking or free-flowing agents A23L1/0044Coated foodstuffs; Coatings therefor; Laminated, Multilayered or stuffed foodstuffs A23L1/0047Coating with edible coatings A23L1/005Coating with powdered or particulate coatings; Coating with batters or other similar liquid or semi-liquid compositions containing a substantial amount of vegetable flour or starch or starch derivatives other than sugars A23L1/0052Coating with compositions containing vegetable or microbial fermentation gums A23L1/0055Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins A23L1/0058using dip-coating processes in a liquid or semi-liquid bath A23L1/0061using processes other than dip-coating for coating with liquid or semi-liquid products A23L1/0064Coating with non-edible coatings A23L1/0067Laminated, multi-layered, stuffed or hollow foodstuffs A23L1/007Filled or stuffed cored food pieces A23L1/0073Shaped or worked products not covered by groups A23L1/0017 - A23L1/0044, A23L1/0082 or A23L1/0097 A23L1/0076Extruded products A23L1/0079Co-extruded products A23L1/0082Puffed or expanded products A23L1/0085made by pressure release A23L1/0088made by extrusion-expansion A23L1/0091in a discontinuous process A23L1/0094made by heating without pressure release or without vacuum treatment A23L1/0097Foamed or whipped A23L1/01General methods of cooking foods A23L1/0107with oil A23L1/0114Processes other than deep fat-frying or float-frying using cooking oil in direct contact with the food A23L1/0121with water or steam A23L1/0128by wave energy, irradiation, electrical means or magnetic fields; including oven cooking or roasting with radiant dry heat A23L1/0135in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure A23L1/0142using chemicals before or during cooking, including liquid cooking media other than water or oil; Cooking with inert particles or fluidised bed cooking A23L1/015Removal of unwanted matter A23L1/0151by heating without chemical treatment A23L1/0152by extraction with solvents A23L1/0153using enzymes A23L1/0155by chemical treatment, adsorption or absorption A23L1/0156using adsorption or absorption agents, resins, synthetic polymers, or ion exchangers A23L1/0157Treatment with inorganic compounds A23L1/0158using micro-organisms A23L1/025Physical treatment A23L1/0252by wave energy other than microwaves A23L1/0255by microwaves A23L1/0257by irradiation with frequencies more than 10 MHz A23L1/03containing additives A23L1/0305Inorganic compounds A23L1/031Organic compounds A23L1/0315containing oxygen A23L1/032Fatty acids or derivatives A23L1/0325containing nitrogen A23L1/033containing phosphorus A23L1/0335containing sulfur A23L1/034Enzymes A23L1/0345Micro-organisms A23L1/035Emulsifiers A23L1/05containing gelling or thickening agents A23L1/052of vegetable origin A23L1/0522Starch Modified starch Starch derivatives A23L1/05223Chemically modified starch; Reaction or complexation products of starch with other chemicals A23L1/05226Farinaceous thickening agents other than isolated starch or derivatives A23L1/0524Pectin Derivatives thereof A23L1/0526from seeds A23L1/0528from corms, tubers or roots A23L1/053Exudates A23L1/0532from seaweeds A23L1/0534Cellulose Derivatives thereof A23L1/054of microbial origin A23L1/0541Xanthan not combined with other microbial gums A23L1/0543Curdlan; beta-1-3 glucan; Polysaccharides produced by agrobacterium or alcaligenes A23L1/0545Gellan A23L1/0546Dextran; Polysaccharides produced by leuconostoc A23L1/0548Pullulan A23L1/056of animal origin A23L1/0562Proteins A23L1/05625Gelatin, collagen A23L1/058Synthetic resins A23L1/059Inorganic additives A23L1/06Marmalades Jams Jellies Other similar fruit or vegetable compositions Simulated fruit products A23L1/062obtained by enzymatic digestion of fruit or vegetable compositions A23L1/064derived from fruit or vegetable solids A23L1/068derived from fruit or vegetable juices A23L1/072Simulated fruit products without a substantial amount of fruit solids A23L1/076Products from apiculture A23L1/08Honey Honey substitutes A23L1/085Honey substitutes A23L1/09containing carbohydrate syrups containing sugars containing sugar alcohols A23L1/092Processes or apparatus for dissolving of sugars A23L1/095Degradation products of starch A23L1/097Sugar alcohols A23L1/10containing cereal-derived products A23L1/1008Addition of antibiotics, vitamins, amino-acids, minerals A23L1/1016Cereal fibre products A23L1/1025Treatment of whole grains not provided for in groups A23L1/164 - A23L1/182 A23L1/1033Cooking or roasting A23L1/1041Dry unshaped finely divided cereal products, not provided for in groups A23L1/05226 and A23L1/164 - A23L1/182 A23L1/105Fermentation of farinaceous cereal or cereal material Addition of enzymes or micro-organisms A23L1/1055Addition or treatment with enzymes not combined with fermentation with micro-organisms A23L1/16Types of pasta A23L1/1606Filled, stuffed or multilayered pasta A23L1/1613Semi-moist, i.e. containing about 20% of moist, or moist packaged or frozen pasta; Pasta fried or prefried in a non-aqueous frying medium A23L1/162Par-boiled or instant pasta A23L1/164Flakes or other shapes of the ready-to-eat type A23L1/1641coated, filled, multilayered or hollow and closed ready-to-eat cereals A23L1/1643Snacks or chips obtained by binding, shaping or compacting together whole cereals or cereal pieces A23L1/1645Snacks or chips obtained by oil frying of a formed cereal dough; Half-products therefor to be fried A23L1/1646Flakes, granules or other shapes of comparable size A23L1/1648made from whole grains or grain pieces without meal or dough making A23L1/168Cereal granules or flakes to be cooked and eaten hot A23L1/1685made from whole grains or grain pieces wihtout meal or dough making A23L1/172Cereal germ products A23L1/176Farinaceous granules for dressing meat, fish, or the like A23L1/18Puffed cereals A23L1/1802Making puffed cereals, comprising meal or dough making as an intermediate step A23L1/1805by extrusion A23L1/1807Making puffed cereals from whole grains or grain pieces without meal or dough forming A23L1/181by pressure release A23L1/1812by heating without pressure release A23L1/1815Discontinuously-working apparatus A23L1/1817After-treatment of puffed cereals A23L1/182Products in which the original granular shape is maintained A23L1/1823coated with a layer A23L1/1826cooked, precooked, fried or prefried in a non-aqueous liquid frying medium A23L1/185Malt products A23L1/186Fermentation of cereal malt, or of cereal by malting A23L1/187Puddings Dry powder puddings A23L1/1875Ready-to-eat liquid or semi-liquid desserts or puddings not to be mixed with water, milk or other liquids A23L1/19Cream substitutes A23L1/193containing non-milk fats but no proteins other than milk proteins A23L1/196containing non-milk fats and non-milk proteins A23L1/20Treatment 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 A23L1/2001Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting A23L1/2003Soya beans A23L1/2005Mashed or comminuted pulses or legumes; Products made therefrom A23L1/2006Soya beans A23L1/2008Fermented pulses or legumes A23L1/201Rapid cooking pulse in whole pieces or fragments without comminuting; Reducing cooking time of whole pulses; Precooked dehydrated whole pulses A23L1/202Malt products Fermented malt products A23L1/211Removing bitter or other undesirable substances from pulses, legumes or oilseeds A23L1/2111by heating without chemical treatment A23L1/2112by extraction with solvents A23L1/2113using enzymes; Enzymatic transformation of pulses or legumes A23L1/2115by chemical treatment, adsorption or absorption A23L1/2116combined with heat treatment A23L1/2117by wave energy, irradiation, electrical means or magnetic fields A23L1/2118using micro-organisms A23L1/212Preparation of fruits or vegetables A23L1/2121Instant products; Powders; Flakes; Granules A23L1/2123consisting of whole pieces or fragments without mashing the original pieces A23L1/2125Stuffed or cored products; Multilayered or coated products; Binding or compressing of original pieces A23L1/2126Fruit waste products A23L1/2128Mashed or comminuted products A23L1/214of tuberous or like starch containing root crops A23L1/2142Sweet potatoes A23L1/2145Cassava, manioc, tapioca, or fermented products thereof A23L1/2147Konjak; Konntaku A23L1/216of potatoes A23L1/2161Mashed potato products A23L1/2162Preformed edible shells filled with mashed potatoes; Stuffed mashed potato products A23L1/2163Original non-roasted or non-fried potato pieces A23L1/2165Unshaped dry products A23L1/217Roasted or fried products A23L1/2175from powdered or mashed potato products A23L1/218by pickling A23L1/22Spices Flavouring agents or condiments Artificial sweetening agents Table salts Dietetic salt substitutes; Other taste or flavour affecting agents A23L1/22008Fixation, conservation, or encapsulation of flavouring agents A23L1/22016Encapsulation A23L1/22025with a synthetic polymer matrix or excipient A23L1/22033the flavouring agents being bound to a host by chemical, electrical or like forces A23L1/22041Use of inorganic solid carriers A23L1/2205in the form of films A23L1/22058Emulsions A23L1/22066Acid flavourants A23L1/22075Flavour masking or reducing agents A23L1/22083Addition of bitterness inhibitors A23L1/22091Taste or flavour enhancing agents A23L1/221Natural spices, flavouring agents or condiments Extracts thereof A23L1/2212from liliaceae A23L1/2215Solvent extraction A23L1/2217Distilling, stripping, or recovering of volatiles A23L1/222from fruit A23L1/2225from citrus fruits A23L1/223Dried spices A23L1/224Onions A23L1/225Mustard A23L1/226Synthetic spices or flavouring agents or condiments A23L1/22607Compounds of unspecified constitution characterised by the chemical reaction for their preparation A23L1/22614Aliphatic compounds A23L1/22621containing S A23L1/22628having O as the only hetero atom A23L1/22635Hydroxy compounds A23L1/22642Carboxy compounds A23L1/2265alicyclic A23L1/22657aromatic A23L1/22664heterocyclic A23L1/22671having O or S as the only hetero atoms A23L1/22678having N as the only hetero atom A23L1/22685having at least two different hetero atoms, at least one being an N atom A23L1/22692Dairy flavours A23L1/227containing amino acids A23L1/2275heated in the presence of reducing sugars or the like A23L1/228containing glutamic acids A23L1/229containing nucleotides A23L1/2295containing also amino acids A23L1/23prepared by fermentation A23L1/2305Dairy flavours A23L1/231Meat flavours A23L1/232Smoke flavours A23L1/234Coffee or cocoa flavours A23L1/235Fruit flavours A23L1/236Artificial sweetening agents A23L1/2361containing amino acids, nucleotides, peptides or derivatives A23L1/2362containing dipeptides or derivatives A23L1/2363containing sugars or derivatives A23L1/2364Sugar alcohols A23L1/2365Starch hydrolysates A23L1/2366Terpene glycosides A23L1/2367Halogenated sugars A23L1/2368L-sugars A23L1/2369Addition of sweetness inhibitors A23L1/237Table salts Dietetic salt substitutes A23L1/2375Salt substitutes completely devoid of sodium chloride A23L1/238Soya sauce A23L1/24Salad dressings Mayonnaise Ketchup A23L1/243Ketchup A23L1/246Use of milk products or milk derivatives in the preparation of dressings A23L1/27Colouring or decolouring of foods A23L1/272Retaining or modifying natural colour by use of additives A23L1/275Addition of dyes or pigments with or without optical brighteners A23L1/2751using naturally occurring organic dyes or pigments, including synthetically duplicated natural extracts A23L1/2753using carotenoids or xanthophyles A23L1/2755using dyes or pigments from microbial origin, including from algae A23L1/2756using other synthetic organic dyes or pigments A23L1/2758Compounds of unspecified constitution characterised by the chemical reaction for their preparation A23L1/277Removing colour by chemical reaction A23L1/28Edible extracts or preparations of fungi A23L1/29Modifying nutritive qualities of foods Dietetic products A23L1/293dietetic or nutritional methods A23L1/296complete food formulations for specific consumer groups or specific purposes A23L1/30containing additives A23L1/3002Plant extracts A23L1/3004Plant sterols or derivatives thereof A23L1/3006Fatty acids or derivatives thereof; Fats or oils A23L1/3008Fatty acids or derivatives thereof A23L1/301Antibiotics A23L1/3012Nucleic acids or derivatives A23L1/3014Bacteria or derivatives A23L1/3016Yeasts or derivatives A23L1/3018Extracts A23L1/302Vitamins A23L1/303Vitamins A or D A23L1/304Inorganic salts, minerals, trace elements A23L1/3045Complexes or chelates A23L1/305Amino acids, peptides or proteins A23L1/3051Amino acids A23L1/3053Peptides; Protein hydrolysates A23L1/3055Vegetable proteins A23L1/3056Dairy proteins A23L1/3058Proteins from micro-organisms A23L1/307Reducing nutritive value Dietetic products with reduced nutritive value A23L1/308Addition of substantially indigestible substances A23L1/3081Comminuted fibrous parts of plants A23L1/3082Cellulose or derivatives A23L1/3084Synthetic polymers A23L1/3085Substances of animal origin A23L1/3087Mineral substances, including mineral oils A23L1/3088Polyol polyesters A23L1/31Meat products Meat meal A23L1/3103Coating with a layer, stuffing, laminating, binding, or compressing of original meat pieces A23L1/3106with gravy or sauce A23L1/311Meat meal or powder Granules, agglomerates or flakes A23L1/312from offal A23L1/313Meat extracts A23L1/314containing additives A23L1/31409using additives other than enzymes or micro-organisms in meat products or meat meals A23L1/31418Addition of natural plant hydrocolloids A23L1/31427Addition of non-meat animal protein material A23L1/31436Addition of proteins, carbohydrates or fibrous material from vegetable origin other than sugars or sugar alcohols A23L1/31445Addition of flavours, spices, sweeteners A23L1/31454Addition of vegetable or non-meat animal fats or oils; Addition of fatty acids A23L1/31463Addition of inorganic compounds A23L1/31472Addition of, or treatment with, micro-organisms A23L1/31481Addition of, or fermentation with yeasts, or fungi; Enrichment with dried biomass other than starter cultures A23L1/3149Addition of, or treatment with, enzymes A23L1/315Poultry products A23L1/3152Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat A23L1/3155Treatment of original pieces or parts A23L1/3157Coating with a layer or stuffing A23L1/317Comminuted or emulsified meat products, including sausages Reformed meat from comminuted meat products A23L1/3172Coating with a layer, stuffing or laminating A23L1/3175Sausages A23L1/3177Reformed meat products other than sausages A23L1/318Tenderised or flavoured meat pieces A23L1/3182using additives, including micro-organisms or enzymes A23L1/3185using micro-organisms or enzymes A23L1/3187by treatment in a gaseous atmosphere A23L1/32Egg products A23L1/3204Addition of proteins, including hydrolysates, fats, or carbohydrates, including natural plant hydrocolloids or animal or vegetable substances containing proteins, fats, or carbohydrates A23L1/3208Addition or treatment with micro-organisms or enzymes A23L1/3212Addition of other substances A23L1/3216Egg substitutes A23L1/322Egg rolls A23L1/325Food-from-the-sea products Fish products Fish meal Fish-egg substitutes A23L1/3252Addition of, or treatment with, micro-organisms or enzymes A23L1/3255Comminuted A23L1/3257Coating with a layer, stuffing, laminating, binding or compressing of original fish pieces A23L1/326Fish meal or powder Granules, agglomerates or flakes A23L1/327Fish extracts A23L1/328Fish eggs A23L1/3285Fish-egg substitutes A23L1/33Shell-fish A23L1/333Molluscs A23L1/337Edible seaweed A23L1/36Food consisting mainly of nut meats or seeds A23L1/362consisting of whole seeds or seed fragments A23L1/364coated with a layer A23L1/366Mashed or comminuted products A23L1/368Fermented products; Treatment with micro-organisms or enzymes A23L1/38Peanut butter or other nut butters A23L1/39Soups Sauces A23L1/40Soup concentrates A23L1/48Food compositions or treatment thereof not covered by the preceding subgroups A23L1/483Emulsified foodstuffs A23L1/486No-fat spreads