Other starchとは 意味・読み方・使い方

The method for producing the molding comprises mixing a raw material containing the starch or the starch derivative with water, subjecting the mixture to pressure forming or extrusion molding at the gelatinization temperature of the starch or the starch derivative to be mixed or above into a fixed shape, irradiating the molding with ionizing radiation and crosslinking the molecules of the starch or the starch derivative to each other.例文帳に追加

デンプンまたはデンプン誘導体を含む原料と水を混合し、該混合物を、混合されるデンプンまたはデンプン誘導体のアルファ化温度以上の温度で加圧成形或いは押出成形して所要形状とした後、電離性放射線を照射して、上記デンプンまたはデンプン誘導体の分子同士を橋かけしている。 - 特許庁

This roux is characterized by containing starch and/or thickening substances other than the starch, and an aldehyde, and ≤10 mass % of oil-and-fat.例文帳に追加

澱粉及び／又はこれ以外の増粘性物質並びにアルデヒド類を含有する、油脂含量が１０質量％以下であることを特徴とするルウ。 - 特許庁

This method for producing the composition comprises previously mixing coenzyme Q_10 with starch without mixing the raw materials at one time, and mixing with the product partly pregelatinized starch and/or gum arabic and other raw materials.例文帳に追加

原料を一度に混合せずに、コエンザイムＱ_10を澱粉と予め混合した後、部分アルファー化澱粉および／またはアラビアガム、並びにその他の原料と混合する。 - 特許庁

This roux is characterized by containing starch and/or thickening substances other than the starch, and an extract obtained from red algae, and ≤10 mass % of oil-and-fat.例文帳に追加

澱粉及び／又はこれ以外の増粘性物質並びに紅藻類から得られる抽出物を含有する、油脂含量が１０質量％以下であることを特徴とするルウ。 - 特許庁

This roux is characterized by containing starch and/or thickening substances other than the starch, and glucose and/or fructose, and ≤10 mass % of oil-and-fat.例文帳に追加

澱粉及び／又はこれ以外の増粘性物質並びにブドウ糖及び／又は果糖を含有する、油脂含量が１０質量％以下であることを特徴とするルウ。 - 特許庁

To provide starch cracker having starch cracker original moderate hardness, and crisply cracking texture when adding a force over a certain value, even when substituting other starch for potato starch instable in a quantity supplied and a sales price, and retaining excellent texture for a long period even after cooking, and to provide a method for producing the starch cracker.例文帳に追加

供給量や販売価格が不安定である馬鈴薯澱粉を他の澱粉に代替しても、澱粉せんべい本来の適度な硬さと一定以上の力を加えるとパリッと割れるような食感が得られ、良好な食感が調理後にも長期間維持される澱粉せんべい、及びその澱粉せんべいの製造方法を提供する。 - 特許庁

To provide a method for producing a physiologically active substance or a functional food comprising a steaming/boiling process where both of gelatinization of starch and non-denaturation of protein are compatible with each other while the denaturation temperature of the protein and the gelatinization temperature of the starch are close to each other, and obtained by using the gelatinized starch and the non-denatured protein.例文帳に追加

蛋白質の変性温度と澱粉質の糊化温度は近接しているが、澱粉の糊化と多くの蛋白質の未変性を両立させることができる蒸煮方法、及びこれを原料とする生理活性物質又は機能性食品の製造方法を確立する。 - 特許庁

To make a kimekomi ningyo, first, thin lines are carved to represent wrinkles and patterns on the doll body which is made of wood or toso (made from the mixture of sawdust of paulownia wood and wheat starch or other sticky materials.発音を聞く 例文帳に追加

桐塑または木で作られた人形に、衣服の皺や模様の形に本体に筋彫りを入れ、 - Wikipedia日英京都関連文書対訳コーパス