醤油麹の英語

淡口醤油の場合、仕込工程の末期に甘酒や米麹を添加することがある。例文帳に追加

Regarding usukuchi soy-sauce, Amazake (sweet mild sale) or malted rice may be added in the end of preparation process.発音を聞く  - Wikipedia日英京都関連文書対訳コーパス

α−アミラーゼ活性が低い麹菌と通常の麹菌を用いてそれぞれ麹を調製し、得られた麹を混合して仕込みを行い、発酵、熟成させて醤油を醸造することを特徴とする醤油の製造法に関する。例文帳に追加

This method for producing the soy sauce comprises using Aspergillus oryzae with less α-amylase activity and normal Aspergillus oryzae to prepare each koji, mixing the koji thus obtained with each other followed by preparing, and fermenting and maturing the product so as to brew soy sauce. - 特許庁

醤油の製造に必要な酵素活性を十分に有する液体麹を開発し、当該液体麹を使用して効率的な醤油の製造方法を提案すること。例文帳に追加

To provide a method for efficiently producing soy sauce using liquid rice malt through developing such liquid rice malt as to have enough enzymatic activity required for production of soy sauce by using the liquid rice malt. - 特許庁

調味料原料に、醤油酵母、酒精酵母及び醤油乳酸菌が生育しない条件下で穀物麹を作用させてなるこく味調味料。例文帳に追加

This seasoning full of body is obtained by acting a cereal malt to a seasoning raw material under a condition in which soy sauce yeast, spirit yeast and soy sauce lactic bacteria do not grow. - 特許庁

節抽出残渣と醤油麹を用いて、醤油香気を有さず、だし汁様の節香気と旨味を豊富に有する調味料を提供する。例文帳に追加

To provide a seasoning which is free from a flavor of soy sauce and richly has such the flavor and taste of dried bonito as those of a broth by using dried bonito extraction residues and soy sauce malted rice. - 特許庁

製麹（せいきく）工程蒸煮大豆と割砕小麦を約11で混合したものに種麹を加えて混ぜ、高湿度下で3・4日程度培養を行い醤油麹を作る。例文帳に追加

Manufacturing process of koji (rice malt): Add seed malt to the mixture of steamed soybeans and smashed wheat with the mix ratio of 1:1, and produce soy-sauce malt through culture of it for three to four days under high humidity.発音を聞く  - Wikipedia日英京都関連文書対訳コーパス

α−アミラーゼなど醤油醸造に必要な各種酵素の生産性を低下させることなく、製麹中の炭水化物量の消費量を減少させることができる麹菌および該麹菌を用いた香味良好な醤油の製造法を提供する。例文帳に追加

To provide a Koji mold that can reduce the consumption of carbohydrates during the Koji making without the reduction in the productivity of various kinds of enzymes necessary for making soy sauce, for example, α-amylase and provide a method of producing soy sauce of good flavor by use of the Koji mold. - 特許庁

仕込工程（前期）醤油麹に塩水を加え、麹の塊を崩して混合しながら醸造タンクに移送することを「仕込工程」と呼ぶ。例文帳に追加

Preparation process (the early stage): It is referred to as the 'preparation process' to add salt water to soy-sauce malt, and to move it to a brewing tank while breaking and mixing the whole malt.発音を聞く  - Wikipedia日英京都関連文書対訳コーパス