Fat massとは 意味・読み方・使い方

The oil and fat-containing composition for a bakery product comprises a component (A): 20-60 mass% of oil and fat containing 10-90 mass% of diacylglycerol, and a component (B): 3-10 mass% of egg yolk in terms of dry mass.例文帳に追加

次の成分（Ａ）及び（Ｂ）：（Ａ）ジアシルグリセロールを１０〜９０質量％含有する油脂２０〜６０質量％（Ｂ）卵黄を乾燥質量で３〜１０質量％を含有するベーカリー製品用油脂含有組成物。 - 特許庁

The oil and fat A: lauric oil and fat containing 36-60 mass% of lauric acid, the oil and fat B: palm soft oil having an iodine value of 55-80, the oil and fat C: liquid oil having an iodine value of 81-150.例文帳に追加

油脂Ａ：ラウリン酸含量が３６〜６０質量％であるラウリン系油脂 油脂Ｂ：ヨウ素価が５５〜８０であるパーム軟質油 油脂Ｃ：ヨウ素価が８１〜１５０である液体油 - 特許庁

Also, in addition to the constitution, the device can be provided with a body fat measuring part for measuring the fat mass of the subject person and a second arithmetic part for computing a subcutaneous fat area from the judged result and a fat mass measured result.例文帳に追加

また、上記構成に加え、測定者の体脂肪量を測定する体脂肪測定部と、前記判断結果と体脂肪量測定結果から皮下脂肪面積を演算する第２演算部とを備えるものとすることもできる。 - 特許庁

The flour paste contains 2-10 mass% of starch, 8-45 mass% of oil and fat and 8-30 mass% of sugar, wherein the oil and fat contain 5-45 mass% of ester exchange oil and fat produced by subjecting an oil-and-fat compound containing ≥70 mass% of perm separation soft part oil having iodine number of 52-70.例文帳に追加

澱粉類２〜１０質量％、油脂８〜４５質量％、及び糖類８〜３０質量％を含有し、上記油脂は、ヨウ素価５２〜７０のパーム分別軟部油を７０質量％以上含む油脂配合物をエステル交換したエステル交換油脂５〜４５質量％（組成物基準）を含んでいることを特徴とするフラワーペースト類。 - 特許庁

Isolated oleic acid is added to a fat-containing food at the rate of 0.001-10 mass% based on the amount of oil and fat included in the fat-containing food.例文帳に追加

遊離のオレイン酸を油脂含有食品中の油脂量に対し質量換算で０．００１％〜１０％油脂含有食品に添加する。 - 特許庁

The instant cooked food has ≤2 mass% of trans fatty acid through including a mixed fat of animal fat, and interesterified fat obtained by transesterificating an oil and fat mixed product obtained by mixing animal fat with the exceeding hardened fat of animal fat.例文帳に追加

【解決手段】動物油脂及び動物油脂の極度硬化油を配合した油脂配合物をエステル交換して得たエステル交換油脂と、動物油脂とを混合した混合油脂を含ませることにより、トランス酸の含有量が２質量％以下である即席調理食品を得る。 - 特許庁

METHOD FOR PRODUCING RAW CREAM, AND RAW CREAM HAVING 35 MASS% OR ABOVE AND LESS THAN 40 MASS% OF MILK FAT例文帳に追加

生クリームの製造方法、及び乳脂肪含量が３５質量％以上４０質量％未満の生クリーム - 特許庁

This oil and fat composition for ice-coating is obtained by including 40-100 mass % of modified oil and fat which is produced by transesterification of a raw material oil and fat comprising 30-90 mass % of palm-based oil and fat and 10-70 mass % of liquid oil using a lipase specific to the 1- and 3-sites of a glyceride.例文帳に追加

パーム系油脂３０〜９０質量％と液状油１０〜７０質量％を含む原料油脂をグリセリドの１、３位に特異性のあるリパーゼを用いてエステル交換を行った改質油脂を４０〜１００質量％含有してなるアイスコーティング用油脂組成物。 - 特許庁