パン粉の原材料、小麦粉を強力粉に変え、大豆粉（生大豆粉）、ショートニング、ブドウ糖、食塩、イースト、イーストフード、アスコルビン酸、食物繊維は水溶性食物繊維の難消化性デキストリンとし、小麦由来加工澱粉、ＰＨ調整剤、乳化剤を混合したことにより食感がソフトになった。例文帳に追加

The texture is softened by exchanging flour of a raw material for the bread crumbs with extra-strength flour, and mixing soybean flour (raw soybean flour), shortening, glucose, common salt, yeast, yeast food, ascorbic acid, resistant dextrin of water-soluble dietary fiber as a dietary fiber, flour-originated modified starch, pH regulator, and emulsifier therewith. - 特許庁

このようなパンは、おから由来のカルシウム、食物繊維を多く含んだ栄養価の高いものとなり、また濃縮豆乳由来のイソフラボン、サポニン、カルシウムなどを多く含んだ栄養価が高いパンとなる。例文帳に追加

The bread thus obtained has high nutritive value because of being rich in calcium and dietary fiber derived from the soybean curd refuse and also rich in isoflavone, saponin, calcium, etc. derived from the concentrated soybean milk. - 特許庁

この方法によれば、大豆の全成分を有効に利用し、はるかに少ない水の使用量で、蛋白質、炭水化物、カリウムなどの無機塩類、及び食物繊維に富む油揚げが得られる。例文帳に追加

According to this method, it is possible to obtain the fried been curd which is rich in protein, carbohydrate, and inorganic salts such as potassium and dietary fiber through effectively using the whole components of soybeans with a much small amount of water used. - 特許庁

このドウは、個々のドウ単位に形成され、これをベークしまたは揚げることにより、栄養価があり低脂肪の、複数の風味が付けられた、良好な食物繊維源である全穀粒含有複合体食品が提供される。例文帳に追加

The whole grain-containing compound food as excellent dietary fiber source, having nutritive value and low fat and is given with a plurality of flavors is provided by forming the dough in an individual dough unit followed by baking or deep-frying. - 特許庁

水不溶性食物繊維の配合量は茹で卵の黄身の食感が得られやすいことから製品に対して乾物換算で０．１〜５％、より好ましくは０．３〜３％である。例文帳に追加

The blending quantity of the water-insoluble dietary fibers accounts for 0.1-5%, more preferably 0.3-3% in terms of a dry product based on the product so as to easily obtain the egg yolk-like palate feeling. - 特許庁

豆類から澱粉、糖類、タンパク質及び脂質等を抽出した後の、粗繊維、デンプン、粗タンパク質、ミネラル等の豊富な栄養源を含む副産物を、乳酸生成能の高い糸状菌により適度に発酵し、副産物成分を適度に分解すると共に、風味等の嗜好性を向上させ、この発酵物を用いることによって高品質の食物繊維リッチな菓子類、肉類加工食品を提供する。例文帳に追加

The confectionery and the meat processed food each having high quality and rich in dietary fibers are obtained by using a fermented product obtained by moderately fermenting by the filamentous fungi having the high lactic acid formability the by-product containing rich nutrient such as crude fibers, starch, crude proteins and minerals after extracting starch, saccharides, proteins and lipids from beans, moderately dissolving by-product components and improving palatability such as flavor. - 特許庁

この発明は、水分含量の高い食材と果実の一方又は両方を含む食品に増粘多糖類又は増粘多糖類と油脂及び不水溶性食物繊維から選ばれた少なくとも１種又は２種以上を添加するものである。例文帳に追加

The method for preventing transfer of coloring matter and water content in the food product comprises adding a thickening polysaccharide or at least one kind of material selected from the thickening polysaccharide, oil and fat and water-insoluble dietary fiber to the food product containing either one or both of an edible material having high water content and a fruit. - 特許庁

主に米粉を含む原料から製造された米パン粉粒子に、澱粉、食物繊維および薄力粉の群から選ばれる少なくとも１つの粉末材料を混合して米パン粉粒子間に介在させたことを特徴とするフライ用米パン粉。例文帳に追加

The rice bread crumbs for fry are obtained by adding at least one powdery material selected from starch, dietary fibers and soft wheat flour to rice bread grains produced from raw material consisting mainly of rice powder to make them lie between the rice bread grains. - 特許庁

製造工程の短縮化、簡略化や、歩留まりを上げることによる寒天価格の大幅な低減、産業廃棄物を発生させない環境保全につながる寒天の製造方法と、この製造方法により得られた海藻由来の食物繊維や栄養素、ミネラルを豊富に含む健康に配慮した寒天、ならびにこの寒天を含有する加工食品の提供を課題とする。例文帳に追加

To provide a method for producing agar significantly reducing agar price by shortening and simplifying a production process, and improving yield, and generating no industrial wastes so as to lead to environmental conservation; to provide agar produced by the method, rich in dietary fiber, nutrients and minerals derived from seaweed, and giving consideration to health; and to provide a processed food containing the agar. - 特許庁