crumblyとは 意味・読み方・使い方

To provide mineral-containing soft candy free from dry and crumbly feeling or rough feeling, in which mineral components are uniformly dispersed.例文帳に追加

ボソツキ感やザラツキ感が無く、ミネラル分が均一分散されたミネラル含有ソフトキャンディを得ること。 - 特許庁

To provide a thick layer base material spraying construction method and a mat used for the method that can minimize the occurrence of erosion, undermining and collapse of the surface even if the surface layer soil of a slope to which a thick layer base material is sprayed, is sandy or crumbly.例文帳に追加

厚層基材を吹きつける傾斜地の表層が砂質や崩れやすい土質であっても、地肌の浸蝕・穿掘・崩壊等の発生を可及的に抑制できる厚層基材吹付工法とそのためのマットを提供する。 - 特許庁

The baked pudding having dry and crumbly fiber palate feeling of sweet potato and the like is easily obtained by adding λ-carrageenan as a kind of conventionally known carrageenan as a gelling agent to a production raw material of baked pudding.例文帳に追加

焼きプリンの製造原料に、従来より知られていたゲル化剤であるカラギナンの一種、λ−カラギナンを添加することで、上述のようなさつまいも等のぼそぼそとした繊維的な食感を有する焼きプリンを簡便に提供できる。 - 特許庁

To provide a method for producing a bakery, which supplies a bakery such as baked confectioneries and bread with delicate sweetness, soft texture, crispy texture and good meltability in the mouth and suppresses a quality deterioration such as hardening with time during circulation and preservation after baking and occurrence of dry-and-crumbly texture.例文帳に追加

焼き菓子類やパン類のようなベーカリーに、ほのかな甘味とともにソフトな食感と歯切れ、口溶けの良さを付与し、焼成後の流通や保管時に経時的に硬くなったり、食感がボソボソになるという品質劣化を抑制するベーカリーの製造法の提供を課題とする。 - 特許庁

To easily obtain baked pudding having palate feeling completely different from that of conventional baked pudding, that is, dry and crumbly fiber palate feeling (unsoggy feeling) like sweet potato and pumpkin, in spite of enabling using a production process and facilities like conventional baked pudding.例文帳に追加

従来の焼きプリンと同様の製造工程、設備を使用することが可能であるにもかかわらず、従来の焼きプリントは全く異なる食感、即ちさつまいもやかぼちゃのようなぼそぼそとした繊維的な食感（ホクホク感）を有する焼きプリンを簡便に提供する。 - 特許庁

The mineral-containing soft candy has favorable palate feeling without dry and crumbly feeling or rough feeling, in which mineral compositions containing 1-5 wt.% of gelatine, 5-11 wt.% of oil and fat, 0.3-2 wt.% of HLB 2-7 emulsifier, and 4.5-6.5 wt.% of water are uniformly dispersed.例文帳に追加

ゼラチンを１〜５重量％、油脂を５〜１１重量％、ＨＬＢ２〜７の乳化剤を０．３〜２重量％含んでいて、水分が４．５〜６．５重量％である、ミネラル組成物が均一に分散した、ボソツキ感やザラツキ感がない、良好な食感のソフトキャンディ。 - 特許庁

Some sakekasu cannot be made into a board shape due to time constraints, manpower shortages, because types such as sakekasu from daiginjo (top-quality sake brewed at low temperatures from rice grains milled to 50 percent of weight or less) and ginjo-sake (high-quality sake brewed at low temperatures from rice grains milled to 60 percent of weight or less) are too crumbly to be made into a board shape because the rice grains are often not completely dissolved due to low-temperature fermentation, or because some types are just too soft because they still contain a large amount of sake.発音を聞く 例文帳に追加

時間的・人手的にとれない場合と、大吟醸・吟醸酒の酒粕は米を低温醗酵させているので米粒が融けきれない場合が多く、板状に取ろうとするとボロボロになったり、酒成分が多く残り、柔らかすぎて板状に取れない物理的要因の場合がある。 - Wikipedia日英京都関連文書対訳コーパス