heating oilsとは 意味・読み方・使い方

There are provided foods using edible oil obtained by heating oils and fats containing orizanol (for example, tempura of shrimp, mayonnaise).例文帳に追加

オリザノール含有油脂を加熱して得られる食用油脂を用いた食品（例えば、海老の天ぷら、マヨネーズ）。 - 特許庁

There are provided methods for producing foods (fried cooked foods, stir-fried dishes, mayonnaise, or dressing), using edible oil obtained by heating oils and fats containing orizanol.例文帳に追加

オリザノール含有油脂を加熱する食用油脂を用いた食品（フライ調理品、炒め物、マヨネーズ、又はドレッシング）の製造方法。 - 特許庁

Alternatively, by adding an alcohol to the liquid and heating the mixture, the remaining essential oils and flavor components are dissipated together with the alcohol.例文帳に追加

或いは、アルコールを加えて加熱し、残った精油分や香気成分をアルコールと共に飛散させる。 - 特許庁

To provide a chocolate having high shape-keeping properties against heating, capable of preventing fats and oils from being separated from each other, and having a palatability with good meltability in the mouth.例文帳に追加

耐熱保形性が高く、油脂の分離を防止し、口溶けの良い食感を有するチョコレートを提供する。 - 特許庁

To provide an egg yolk flavor oil that has no roughness caused by heating of egg yolk, reduces no food texture and provides a food with high-quality flavor (body) and milk fragrance even if egg yolk flavor is transferred to oils and fats to give oils and fats, the oils and fats are added to a food and the food is heated.例文帳に追加

卵黄の風味を油脂に移行させた油脂とし、その油脂を添加して食品を加熱しても卵黄の加熱によるザラつきがなく食品の食感を低下させることがない上、卵黄の良質の風味（コク）を食品に付与することができ、加えて乳の香りも付与することができる卵黄風味油を提供する。 - 特許庁

The method of separating the oil-components from the inorganic materials adhesively containing the oil-components, such as the fats and oils, lipids and mineral oils, by adding water to the inorganic material and subjecting the inorganic materials to heating and pressurizing treatment under conditions of 120 to 300°C and pressure 0.2 to 13.0 MPa is provided.例文帳に追加

油脂類、脂質類、鉱物油等の油分を付着含有する無機質材料に、水を加えて、温度１２０〜３００℃及び圧力０．２〜１３．０ＭＰａの条件下に加熱加圧処理して無機質材料から油分を分離する方法。 - 特許庁

To obtain edible oils and fats capable of stably dissolving and containing a vegetable sterol, having excellent heating and cooking suitability such as slight smoking in heating and cooking, slight foaming in cooking of fried food, etc.例文帳に追加

植物ステロールを安定に溶解・含有することができ、しかも加熱調理時の発煙や揚げもの調理時の泡立ちが少ないなど加熱調理適性に優れる食用油脂の提供。 - 特許庁

The treating agent for a synthetic fiber is a compound comprising one or two or more selected from (1) a compound resulting from random interesterification by mixing two or more kinds of fats and oils and heating the mixture in the presence of an acidic compound and (2) a compound resulting from random interesterification by mixing fats and oils, an aliphatic monocarboxylic acid and glycerin and heating the mixture in the presence of an acidic compound.例文帳に追加

合成繊維用処理剤として、２種以上の油脂を混合し、酸性化合物の存在下で加熱することによりランダムにエステル交換した化合物、２）油脂と、脂肪族モノカルボン酸と、グリセリンとを混合し、酸性化合物の存在下で加熱することによりランダムにエステル交換した化合物、以上の１）及び２）から選ばれる一つ又は二つ以上を用いた。 - 特許庁