該当件数 : 11件
カプチーノの製造等に、適用されるミルクを泡立てる方法及び装置を提供すること。 - 特許庁
|同義語（エイリアス）||CG3399; CG15420; capp; cappucino; capu; Capu; Protein cappuccino|
|同義語（エイリアス）||Cno; 2610101N07Rik; Protein cappuccino|
1904, borrowed from Italian cappuccino, from Viennese German Kapuziner (“Capuchin”), due to the similarity of the color of the beverage to the monastic habit of dark brown; compare Franziskaner (“Franciscan”), a contemporary coffee drink with more milk and hence a lighter color, more similar to the latter monks’ habits of light brown. The German term Kapuziner is in turn a loan translation from Italian cappuccino (“Capuchin”) (thus the Italian word for the coffee beverage is a reborrowing), from Italian cappuccio (“hood, cowl”) + -ino (“(diminutive)”), due to the hood of the Capuchin monks’ habits, from Italian cappa (“hood, cowl”) + -uccio (“(diminutive)”) (note two diminutive suffixes), in turn from Late Latin cappa (English cape).
In English attested 1904 as “[small] coffee mixed with milk”, 1933 as “express strong coffee diluted with milk”; in Italian 1905 as “black coffee ‘corrected’ with milk”, and still in 1931 as “black coffee mixed with a little milk”; the modern sense of a coffee drink made with espresso at a bar presumably developed in the 1930s in Italian, and was borrowed into English. The Italian term is of Northern Italian origin, in areas of former or contemporary Austrian rule and influence. The German term Capuzinerkaffee (Capuchin coffee) is attested 1790, referring to a rather different drink (boiled coffee with cream, sugar, spice, かつ whisked eggs), though by 1848 and into the early 1900s the Kapuziner had come to mean a drink of coffee and milk, with more coffee than milk, by contrast with the Melange, which had more milk than coffee; this usage continues to the present.
The etymology is confusing for a number of reasons. Firstly, the sense of “coffee beverage” originated in German, not in Italian, but the word (in the sense “Capuchin monk”) was loan-translated from Italian into German and then the sense of “coffee beverage” was reborrowed back into Italian. Secondly, the beverage that it refers to has changed over time: the modern international beverage is based on the Italian espresso-based, milk foam-topped drink of the mid-1900s, not the Viennese drink of coffee plus milk or cream from the 1800s; in Viennese coffeehouses, the Kapuziner and Franziskaner are still served, while the Viennese equivalent of the modern foam-topped cappuccino is the Melange. Thirdly, the association of the word with the drink is sometimes (erroneously) believed to be due to the “cap” of foam in the modern espresso-based form of the drink, though at the time the word was coined (in the 1700s) the drink only consisted of adding milk or cream to coffee: espresso machines date to the 1880s and foam-topped cappuccinos date to the mid-1900s, long after the word was established.
- (uncountable) An Italian coffee-based beverage made from espresso and milk that has been steamed and/or frothed.
- (countable) A cup of this beverage.
- (countable, uncountable, proscribed) Any of various similar drinks.
- 1948, Robert O’Brien, This is San Francisco: A Classic Portrait of the City, New York: Whittlesey House, page 84:
- A step from the corner of Grant Avenue and Broadway is a café called “La Tosca.” Scenes from the opera are painted on the walls; Caruso sings from the juke box, and you drink a cappuccino, gray, like the robe of a capuchin monk, and made of chocolate that is laced with brandy or rum, and heated by steam forced through coffee.
- (uncountable) Capuchin or the color, especially cappuccino brown.
- ^ “cappuccio” in: Alberto Nocentini, Alessandro Parenti, “l'Etimologico — Vocabolario della lingua italiana”, Le Monnier, 2010, →ISBN
- Robert W. Thurston; Jonathan Morris; Shawn Steiman (2013) , “The Espresso Menu”, in Coffee: A Comprehensive Guide to the Bean, the Beverage, and the Industry, Rowman & Littlefield, →ISBN, page 269–270
- ^ 1904, Baedeker, Italy: Central Italy and Rome, p. xxi: “Caffè latte (served only in the morning) is coffee mixed with milk; cappuccino, or small cup, cheaper …”
- Alfredo Panzini, Dizionario moderno 1905
- ^ Alfredo Panzini, Dizionario moderno 1931
- ^ “The Vocabularist: How did cappuccino get its name?”, in Magazine Monitor, BBC, 2015-09-01, archived from the original on 2015-09-01, retrieved 2019-08-25:
- The first coffee shops in Vienna appeared about this time, but the term Kapuziner for coffee was not recorded till later. One example is a recipe for "Capuzinerkaffee" by the German "Wilhelm Tissot", published in 1790. The coffee is boiled, then mixed with cream, sugar and spices and boiled again before being poured over egg whites and yolks and whisked.
- ^ The literal meaning of ‘cappuccino’ is ‘Capuchin’., Pascal Tréguer
該当件数 : 11件
前記成分は、インスタントカプチーノ及びミルクシェークのような飲料に使用される発泡剤又はクリーマーに含まれることができる。 - 特許庁
熱湯で溶解した時に、カプチーノ様の泡を形成する、溶解性に優れた発泡性粉末飲料を提供する。 - 特許庁
To provide an oil-in-water type emulsion composition which has excellent emulsion stability and preservability and can give foams having excellent volumes, smooth surfaces and stability, when used as a milk substitute composition especially for cappuccino coffee or caffe latte.例文帳に追加
乳化安定性及び保存性に優れ、特にカプチーノコーヒーやカフェラッテ用の乳代替組成物として用いた場合、ボリューム・きめの細かさ・安定性に優れた泡を与えることができる水中油型乳化組成物の提供。 - 特許庁
A method for preparing cappuccino with particularly a coffee machine for automatically heating and whipping milk by which milk is heated and whipped by a combination of vapor flow supplied by a boiler 2 which forms steam and compressed air flow supplied by a relevant source of the compressed air is composed of a pulse where compressed air is inserted for a prescribed holding time and at an inoperative time period.例文帳に追加
ミルクの加熱及び泡立てが、水蒸気を生成するボイラー２によって供給される蒸気流と、圧縮空気の関連源によって供給される圧縮空気流との組み合わせ作用によって実施される、ミルクを自動的に加熱して泡立てるための、特にコーヒーマシンでカプチーノを調製するための方法において、圧縮空気流が、予め定めた持続時間を有しかつ不作動期間に挿入されるパルスによって構成されている。 - 特許庁
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