egg mayonnaiseとは 意味・読み方・使い方

To provide mayonnaise-like seasoning (dressing) containing neither purified oil and fat nor egg yolk obtained by utilizing soymilk fermented substance, and having good shape retainability.例文帳に追加

豆乳発酵物を利用した、保型性が良好な、精製油脂及び卵黄を含まないマヨネーズ風調味料（ドレッシング）を得る。 - 特許庁

The mayonnaise-like seasoning containing neither purified oil and fat nor egg yolk consists mainly of soymilk fermented substance and aqueous seasoning liquid, and is produced by adding starch and agar to the mixture so as to impart viscosity to the mixture.例文帳に追加

豆乳発酵物及び水性調味液を主成分とし、これらに澱粉及び寒天を加えて粘性を付与する。 - 特許庁

This calcium food is obtained by adding powdery eggshell dissolved in vinegar to an emulsified mayonnaise not containing calcium- containing substance obtained by mixing and stirring a vegetable oil, egg yolk or whole egg, vinegar or acetic acid, and a seasoning and spice.例文帳に追加

植物油、卵黄又は全卵、酢又は酢酸、及び調味香辛料を混合攪拌して作られるカルシウム含有物質を含まない乳化されたマヨネーズに、粉末卵殻を酢に溶かして加える。 - 特許庁

METHOD FOR PRODUCING MAYONNAISE-FLAVORED FOOD IN WHICH JEWS-EAR, DEVIL'S TONGUE, AGAR, GELATIN, ARROWROOT, OR THE LIKE, IS USED TO TAKE EMULSIFYING EFFECT, INSTEAD OF USING EGG SUCH AS HEN'S EGG OR OTHER'S例文帳に追加

鶏卵、その他の卵類を使用せずに、キクラゲ・コンニャク・寒天・ゼラチン・葛・等で乳化効果を代替した、マヨネーズ風味食品の製造方法。 - 特許庁

To provide mayonnaise-like seasoning containing no purified oil and fat nor egg yolk, excellent in homogeneity even when long stored without addition of particular water-soluble hemicellulose or subjecting soymilk to hydrolysis by protease in advance.例文帳に追加

特殊な水溶性ヘミセルロースを添加したり、また豆乳を予めプロテアーゼで加水分解したりすることなく、長期保存しても均質安定性の優れた、精製油脂及び卵黄を含まないマヨネーズ様調味料を提供する。 - 特許庁

To provide mayonnaise-like dressing allowing to enjoy health merits which albumen among egg components has, by easily ingesting in daily meal.例文帳に追加

卵成分のうち卵白が持つ健康上のメリットを、日常的な食事の際に手軽に摂取することにより享受できるマヨネーズ風のドレッシングを提供する。 - 特許庁

To provide a method for preparing a suitable specimen to be tested for a bacterial examination such as a PCR (polymerase chain reaction) method, colloidal gold antibody method, survival-confirmation examination, from a high concentration oils and fats-containing material to be tested such as an egg or mayonnaise.例文帳に追加

卵またはマヨネーズ等の高濃度油脂含有検体材料から、ＰＣＲ、コロイド金抗体法、生存確認用等の細菌検査に好適な検体試料を調製する方法を提供する。 - 特許庁

The mayonnaise-like seasoning containing no purified oil and fat nor egg yolk, having pH 3.0-4.7, is obtained through mixing soymilk fermented material having viscosity of ≥6.0 Pa s with water-soluble seasoning containing salt, vinegar and the like, and homogenizing the mixture.例文帳に追加

粘度が６．０Ｐａ・ｓ以上の豆乳発酵物を食塩、食酢などを含有する水性調味液と混和し、均質化して、精製油脂及び卵黄を含まないｐＨ３．０〜４．７のマヨネーズ風調味料を得る。 - 特許庁