脱渋性の英語

オリーブ由来の原料の脱渋工程で副生される高アルカリ性の脱渋液を効果的に利用するための方法を提供する。例文帳に追加

To provide a method for effectively utilizing a highly alkaline astringency-eliminating liquid recovered that is by-produced in an astringency-eliminating process of a raw material originating from an olive. - 特許庁

本発明の渋味成分含有果実食品の脱渋方法は、柿，アロニア等の未脱渋の渋味成分含有果実をペースト状に加工し、該ペーストに可食性タンパク質として豆乳，牛乳，生クリーム，小豆，大豆，魚介類のすり身の１種又は２種以上を添加する。例文帳に追加

This method for removing astringency from astringent component-containing fruit food includes processing into a pasty form, astringent component-containing fruits from which astringency is not removed, such as persimmon and Aronia, and adding to the paste, at least one kind as edible protein, selected from soymilk, cow milk, fresh cream, red bean, soybean, and ground fish meat of fish and shellfish. - 特許庁

柿の果芯に脱渋用アルコールを注入し、次いで、ガス透過性の低い樹脂製袋に封入・脱気した後、常温保存する柿の脱渋方法。例文帳に追加

This method for removing astringency from persimmon comprises pouring alcohol for removing astringency into the fruit core of persimmon, and sealing/deairing the product in a resin-made bag with low gas permeability followed by preserving at normal temperature. - 特許庁

脱渋により可溶性タンニンから変化した不可溶性タンニンを含む柿の果肉を主成分とし、可溶性タンニンを含まない渋味のない柿ペーストが得られる。例文帳に追加

This persimmon paste having as the main ingredient persimmon flesh containing insoluble tannin changed from soluble tannin, and containing neither soluble tannin nor astringency, is obtained by removing astringency from the persimmon flesh. - 特許庁

本発明の渋味成分含有果実食品の脱渋方法は、ペースト状に加工した柿又はアロニア等の未脱渋の渋味成分含有果実のペーストに、可食性タンパク質として豆乳，牛乳，生クリーム，小豆，大豆，魚介類のすり身の１種又は２種以上を添加することによって実施できる。例文帳に追加

The method for removing astringency from fruit containing astringent components includes adding, as edible protein, one, two or more than two of the following: soybean milk, cow's milk, whipped cream, adzuki bean, soybean, and ground fish and shellfish, to a paste of an untreated fruit containing astringent components, such as persimmon fruit or aronia berry processed to the form of a paste. - 特許庁

渋味成分を有する果実又は野菜について、短期間で、かつ、簡単に脱渋を行うことができる方法、及び、その方法とほぼ同様の工程によって、不凍性の果実又は野菜を製造する方法を提供する。例文帳に追加

To provide a method with which astringency of a fruit or vegetable having an astringent component is simply removed in a short period of time and a method with which an unfreezable fruit or vegetable is produced by a process approximately the same as that of the method. - 特許庁

また本発明の渋味成分含有果実食品の製造方法は、可食性タンパク質（豆乳，牛乳，生クリーム，小豆，大豆，魚介類のすり身の１種又は２種以上）を添加して脱渋した柿又はアロニア等の渋味成分含有果実のペーストを、他の任意の食品素材と混合し、加熱することによって実施できる。例文帳に追加

Moreover, the method for producing food from fruit containing astringent components includes mixing the paste of a fruit containing astringent components, such as persimmon fruit or aronia berry to which edible protein (one, two or more than two of soybean milk, cow's milk, whipped cream, adzuki bean, soybean, and ground fish and shellfish) has been added, with other optional food material and heating the mixture. - 特許庁