fermented jamとは 意味・読み方・使い方

FERMENTED JAM HAVING HIGH ANTIOXIDATION PROPERTY AND METHOD FOR PRODUCING THE SAME例文帳に追加

抗酸化性の高い発酵ジャム及びその製造法 - 特許庁

A rice cake 1 is stuffed with fermented soybeans 2 and a jam 3.例文帳に追加

大福餅１の中に納豆２と、ジャム３とを内蔵する。 - 特許庁

The method for producing the bread comprises mixing bread dough body comprising materials such as wheat flour, yeast and common salt with jam such as strawberry jam, apricot jam, orange jam, maple jam or grape jam, fermenting the resultant bread dough and baking the fermented bread dough.例文帳に追加

本願発明は、小麦粉、イースト、塩等の材料からなるパン生地本体にイチゴジャム、アンズジャム、オレンジジャム、メープルジャム、ブドウジャム等からなるジャムを混ぜ込み、このジャムが混ぜ込まれた後のパン生地を発酵させ、この発酵させたパン生地を焼成することを特徴とする。 - 特許庁

The fermented soybean paste jam is produced by: sufficiently grinding fermented soybean paste; mixing the ground fermented soybean paste with a small amount of water; filtering the mixture using rough cloth such as gauze; and adding the filtered liquid to solution of sugar, acid, pectin and water; and cooking the mixture liquid followed by releasing heat from the cooked mixture.例文帳に追加

味噌を良く擦りつぶし、少量の水で溶き、それをガーゼ等粗めの布で漉し、その液を糖類、酸、ペクチン、水の液に加え、加熱後放熱させて味噌味ジャムを特徴とする味噌のジャム。 - 特許庁

To provide fermented soybean paste jam containing fermented soybean paste, and produced in order to get back relation between rice and fermented soybean paste again in view of the fact that bread made of rice is commonly eaten in recent years and in order to take more vegetable protein again in Japanese-style meal where intake of protein is liable to depend on animal protein.例文帳に追加

米のパンが日常的になる昨今、米と味噌のつながりをもう一度取り戻すために、および、タンパク質が動物性に傾きがちな日本の食事を、再度植物性タンパク質が多く摂れるようにするために、大豆の味噌を加えたジャムを提供する。 - 特許庁

A small amount of Tempeh which is a soybean fermented food is mixed into the processed food of the soybean and the Adzuki bean, when the processed food, namely, the bean jam used for the Manjyu bun or the processed bread, is processed.例文帳に追加

大豆及び小豆の加工食品すなわち，饅頭や加工パンに用いる餡を加工する際に、少量の大豆発酵食品テンペを混入する。 - 特許庁

To provide an emulsified oil-and-fat composition increasing the volume of bread dough when fermented or after baked, excellent in spreadability of the dough and mechanical resistance, improving the palate feeling of bread after baked, having antiaging effect, and suitable for ingredient-stuffed bread such as bean-jam bun or jam bun particularly.例文帳に追加

パン生地の発酵時や焼成後のボリュームを向上させ、生地伸展性や機械耐性が良く、焼成後のパンの食感向上、老化防止を図ることができ、特に、アンパンやジャムパン等の包餡パン類に好適な乳化油脂組成物を提供する。 - 特許庁