noodle effectとは 意味・読み方・使い方

To provide a noodle boiling machine having a high noodle disentangling effect and capable of sufficiently disentangling even frozen noodles in a short period of time.例文帳に追加

麺のほぐし効果が高く、冷凍麺であっても短時間で充分にほぐすことが可能な茹で麺機を提供すること。 - 特許庁

To provide a boiled noodle loosening improver for obtaining noodle adhesion preventing effect and boiling elongation suppressing effect without using oil and fat, to provide a boiled noodle loosening improver, to provide a boiling elongation inhibitor, to provide a method for improving loosening, to provide a method for suppressing boiling elongation, and to provide boiled noodles.例文帳に追加

油脂を使用することなく、麺の付着防止効果およびゆで伸び抑制効果を得ることができる、ゆで麺のほぐれ向上剤、ゆで伸び抑制剤、ほぐれ向上方法およびゆで伸び抑制方法ならびにゆで麺を提供する。 - 特許庁

Especially when fat powder is dusted in a noodle strip state, and then when the noodle strips are rolled once or more, the fat powder adheres to the surfaces of the noodle filaments to give a highly high binding-preventing effect in a very small amount.例文帳に追加

特に、麺帯の状態で粉末油脂を打ち粉した後、この麺帯に対し１回以上の圧延を行なうようにすれば、粉末油脂が麺線表面に固着し、ごく少量で極めて高い結着防止効果が得られる。 - 特許庁

Specifically in fried instant noodles, the Chinese noodle flavor-reinforcing effect is excellent.例文帳に追加

特に、かんすいの原料添加量を多くすることのできない油揚げ即席麺において、中華麺臭の増強効果が高い。 - 特許庁

The dry starch noodle-like food is obtained by using green peas starch and potato starch and saccharide or dextrin as the main raw materials, and thenwater is added to these materials to effect gelatinization under stirring and heating.例文帳に追加

主原料として、緑豆澱粉及びいも類澱粉並びに糖類又はデキストリンを使用し、これに加水し、攪拌しつつ加熱糊化する。 - 特許庁

To provide a method for preparing salted soup, capable of providing a menu of a new dipping or pouring soup totally without using conventional soy sauce used in a Japanese noodle and buckwheat noodle store, prepared at a low cost, excellent in an antiseptic effect and the uniformity of its quality and conforming with recent light-seasoning tendency and health intention.例文帳に追加

うどん・そば店において、従来の醤油を全く使わない新規な付け汁、かけ汁のメニューを提供可能とし、安価に作成され、防腐効果と品質の均一性に優れ、現在の薄味志向、健康志向に合致した塩味つゆの作成方法を提案する。 - 特許庁

To provide a new preservative for food having a preservation period- prolonging effect remarkably superior to conventional preservatives when applied to foods such as daily delivered commodities, especially processed cooked rice such as fried rice and chicken rice, soup-free noodle-type foods such as spaghetti, chow mein, baked noodle and baked rice powder, and processed foods of meats and fishes such as sausage and ham.例文帳に追加

日配品などの食品類、特に、焼飯，チキンライスその他の米飯加工品、スパゲッティ，焼そば，焼うどん，焼米粉等の非汁麺系食品類やソ−セ−ジ，ハム，その他の肉類や魚類の加工食品に適用して、従来のものに比べて顕著に高められた日持ち効果が得られる新規な食品保存剤を提供することにある。 - 特許庁