無蛋白食の英語

毒性が無く、味覚や香りも良好で、安全性が高く、加工性にも問題がなく、吸収率の高いキレート型マグネシウム分を高濃度で含む亜鉛分補給用食品材料、亜鉛複合蛋白質及び亜鉛複合多糖蛋白質。例文帳に追加

To obtain a food material for zinc supplement having no toxicity, excellent in gustatoriness and flavor, high in safety, having no problem in its processability and containing chelate-type zinc ingredients of high absorbability in high concentrations, to obtain a zinc-conjugated protein, and to obtain a zinc-conjugated polysaccharide protein. - 特許庁

タマネギ外皮から得たケルセチン抽出液と食品衛生上無害な蛋白質を混合し、得られる不溶物を分取し、乾燥してケルセチン含有食品材料を製造する。例文帳に追加

The quercetin-containing food material is produced by mixing a quercetin extract obtained from onion skin with a protein that is harmless from a food sanitation standpoint and isolating and drying the obtained insoluble matter. - 特許庁

粉末状の大豆蛋白を含む液状の飲食品であって、分散性に優れ、かつ飲み込む際にザラツキ感か無く喉ごしのよい液状飲食品を提供する。例文帳に追加

To provide a smoothly swallowable liquid food or drink containing powdery soybean protein, having high dispersibility and free from coarse feeling to the throat in swallowing. - 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

蛋白質あたりのカルシウム含量が18mg/g以下のチーズ及び／又はカゼイン素材を配合して原料チーズとし、溶融塩を添加しないで加熱混合することにより、蛋白質あたりのカルシウム含量が18mg/g以下である、プロセスチーズ様の組織を有する溶融塩無添加チーズ、チーズフード又は乳等を主要原料とする食品を得る。例文帳に追加

This method for producing the molten salt-free cheese, the cheese food or the food having milk as the main raw material having a calcium content of ≤18 mg/g per protein and texture like process cheese comprises obtaining raw material cheese by blending cheese and/or a casein material having a calcium content of ≤18 mg/g per protein and heating and mixing the product without addition of the molten salt. - 特許庁

また、無臭大豆を原料とし発酵処理を施した発酵添加物を無臭大豆を原料とした豆乳に添加することにより、ビタミンＢやレシチン等の栄養素、蛋白質、食物繊維、さらにはプロテアーゼやイソフラボン等の生理活性物質等の含有量を増加させることができるので、栄養価を高めることができる。例文帳に追加

The soybean processed food is produced by adding fermented additive subjected to fermentation treatment using odor-free soybeans as raw material to soymilk using odor-free soybeans as raw material, and thereby enables increase in the content of nutrients such as vitamin B, lecithin and the like, protein, dietary fiber, or bioactive substance such as protease or isoflavone so as to improve nutritional value of the food. - 特許庁

加圧加熱処理して擂り潰した大豆に、適宜量の食塩と、蛋白分解酵素及び澱粉分解酵素を含む酵素製剤と、培養耐塩性酵母と、ブドウ糖又は加圧加熱処理した穀類或いは無菌化処理した麹のいずれか若しくはその組み合わせたものを加えて仕込み、所定の分解発酵処理して製出してなる。例文帳に追加

A method for producing the seasoning comprises adding an adequate amount of common salt, an enzyme preparation containing a proteolytic enzyme and an amylolytic enzyme, cultured halotolerant yeast and glucose or grains heat-treated under pressure or aseptically treated Koji or their combination to soybean heat-treated under pressure and ground and breeding these microorganisms and carrying out prescribed degradative fermentation treatment of the soybean. - 特許庁