deterioration of fats and oilsとは 意味・読み方・使い方

To provide an antioxidant composition derived from a natural product and capable of participating in inhibition of exacerbation of disease or aging of the skin, health maintenance, or inhibition of deterioration in quality of fats and oils, etc.例文帳に追加

天然物由来で、疾病の憎悪や皮膚の老化防止、健康維持、あるいは油脂等の品質劣化の防止に関与する抗酸化組成物を提供する。 - 特許庁

To obtain a composition for noodles characterized by stably adding oils and fats to noodles in order to produce noodles having characteristics of extremely excellent loosening properties, excellent taste and palatability of noodles and to prevent deterioration of oils and fats contained in the noodles in preserving the noodles and to provide a method for producing noodles charac terized by adding the composition to noodles.例文帳に追加

麺類のほぐれ性が極めて良好な特性を有し、食味及び食感が良好な麺類を製造する為に、また、麺類を保存する際に麺中に含まれる油脂の劣化を防ぐ為に、油脂を安定に麺類に含有させることを特徴とする麺用組成物、及び該麺用組成物を添加することを特徴とする麺類の製造法を提供することを目的とする。 - 特許庁

This oil and fat-containing comprises a low-molecular weight xanthan gum which has 100,000-960,000 molecular weight and ≥3% pyruvic acid of intramolecular side chain so as to control the deterioration of oils and fats.例文帳に追加

分子量 100,000〜 960,000であり、かつ分子内側鎖のピルビン酸含量が３％以上の低分子化キサンタンガムを油脂含有食品に添加するより、油脂の劣化を抑制する。 - 特許庁

The engine oil-deterioration inhibitor is prepared by separately culturing fermentation bacteria and soil bacteria in molasses media diluted with water, mixing both of the bacterial groups and adding organic oils and fats to this mixture.例文帳に追加

本発明は、水によって希釈した糖蜜の培養液で個々に培養した発酵菌および土壌菌を混合し、これに有機性油脂を添加混合したエンジンオイル劣化防止剤。 - 特許庁

To obtain an oils-and-fats composition for fried foods, wherein increase in the acid value or discoloration regarded as a measure of frying oil deterioration is suppressed even if a dough incorporated with a yolk ingredient is fried, and also oil absorption to fried foods is low.例文帳に追加

卵黄成分を加えた生地をフライしても、フライ油の劣化の目安である酸価上昇や着色を抑制し、かつフライ製品への吸油率が少ないフライ用油脂組成物を提供すること。 - 特許庁

To provide an improved method for producing a packed food, by which the packed food can be produced without causing the breakage of solid tissues, water bumping accompanied by breakage, the scattering of fats or fatty oils, and the deterioration of texture, while efficiently performing the cooling of the packed food, after the sterilization of the food is finished.例文帳に追加

殺菌完了後の冷却を効率的に行いながら、固形組織の破裂やそれに伴う水分の突沸、油脂分の飛散を生じることなく、食感の劣化も生じない改良された容器詰め食品の製造方法を提供する。 - 特許庁

This rope is constituted by sheath-core type polybenzazole fibers having little deterioration in strength, even when exposed under high temperature and high humidity and under the irradiation with light, containing lubricating fats or oils or a resin component in an amount of ≥0.9 wt.% between the fibers, and having ≥5,200 cycles until breakage in an abrasion test.例文帳に追加

高温かつ高湿度下および光照射下に長時間暴露されても強度低下の小さいシース・コア型ポリベンザゾール繊維からなり繊維間に潤滑油脂もしくは樹脂成分が０．９重量％以上含有されてなる摩耗試験における破断までのサイクルが５２００回以上であるロープ。 - 特許庁