puffing dryingとは 意味・読み方・使い方

METHOD FOR PRODUCING WHOLE MISCELLANEOUS CEREAL MATERIAL WITH SKIN HAVING LITTLE OXIDATION BY MULTIPLE PUFFING DRYING METHOD例文帳に追加

複式膨化乾燥法による酸化の少ない皮付きまるごと雑穀素材の製造法 - 特許庁

The method for producing the puffed food comprises feeding rice powder-containing edible powder and water to an extruder and carrying out heat treatment of the powder under pressure and carrying out extrusion molding so as not to cause puffing of the resultant formed food while pregelatinizing starch contained in the rice powder-containing edible powder, drying the formed food and carrying out puffing treatment of the formed food.例文帳に追加

米粉含有食用粉と水とをエクストルーダーに供して、これらを加圧加熱処理することにより該米粉含有食用粉に含まれる澱粉質をα化しつつ得られる成形物が膨化しないよう押出し成形し、成形物を乾燥した後、膨化処理した。 - 特許庁

The method for producing puffed confectionery comprises the following process: mixing chocolate, fresh cream and the like together to make ganache; drying the ganache under reduced pressure; puffing the dry ganache; and drying the puffed dry ganache to such an extent that microorganisms are hard to continuously develop so as to obtain the puffed confectionery presenting cake-like appearance, having light and mellow meltability and applicable to normal temperature distribution.例文帳に追加

チョコレートと生クリーム等を混合しガナッシュを作成し、該ガナッシュを減圧乾燥して膨化させ、引き続き微生物が増殖しにくい程度まで乾燥することにより、ケーキ様の外観を呈し、軽く滑らかな口溶けを持ち、常温流通可能な膨化菓子を製造できる。 - 特許庁

The roasted wheat flour for producing wheat flour food is produced through the following process: soaking wheat grains or rye wheat grains in water; drying the grains; roasting the dried wheat grains or the dried rye wheat grains while followed by puffing phenomena thereof; and pulverizing the roasted grains.例文帳に追加

小麦粒またはライ麦粒を水に浸漬し、乾燥し、小麦粒またはライ麦粒のパフ現象を伴いながら焙煎し、粉砕して製造される小麦粉食品用の焙煎小麦粉または焙煎ライ麦粉。 - 特許庁

The method of producing the non-fried noodles includes steps of: flavoring the noodle ribbons 1 by applying a flavoring liquid; heating the flavored noodle ribbons 1 by heated steam to prevent the noodle ribbons 1 from puffing while moisture in the applied flavoring liquid evaporates; and drying the heated noodle ribbons 1.例文帳に追加

ノンフライ麺の製造方法において、調味液を付着させて麺線１を着味する着味工程と、着味された前記麺線１を、付着した前記調味液中の水分が蒸発するとともに前記麺線１が膨化しないように、過熱蒸気により加熱する加熱工程と、加熱された前記麺線１を乾燥させる乾燥工程とを備えた。 - 特許庁