soaking conditionとは 意味・読み方・使い方

The method for producing germinated peanuts comprises soaking peanuts as raw material in warm water followed by keeping the peanuts in a flowing condition so as to easily produce germinated peanuts richly containing alanine.例文帳に追加

ピーナッツ原料をぬるま湯に浸漬し、その後流水状態で保持することで、簡便にアラニンを豊富に含む発芽ピーナッツを生成することができる。 - 特許庁

The method for producing a manganese oxide-bearing material comprises soaking an anion exchanger in a solution containing manganese ion and a hypochlorite and, in this condition irradiating the solution with ultraviolet rays.例文帳に追加

本発明は、マンガンイオン及び次亜塩素酸塩を含む溶液中にアニオン交換体を浸漬させた状態で、該溶液に紫外線を照射することを特徴とするマンガン酸化物担持材料の製造方法に関する。 - 特許庁

The method for producing fish paste using squid as raw material comprises cutting ammonium chloride-containing frozen squid into clumps each having a size of 1.5-3 cm while kept in a frozen condition; soaking the cut frozen squid into an aqueous sodium citrate solution; and stirring the solution to expose the squid with water to produce fish paste.例文帳に追加

塩化アンモニウムを含む冷凍イカを凍結状態のまま１．５〜３ｃｍの塊状に切断し、これをクエン酸ナトリウム水溶液中に浸漬・攪拌して水晒しを行ないすり身を製造する。 - 特許庁

This mustard seasoning producing method comprises soaking granular mustard seeds as they are in an aqueous solution prepared using edible vinegar, ripening the product for 1-5 day(s) in a condition of acidity of 3.0-5.5 mass% at acetate conversion and temperature of 20-40°C, and subjecting the product to grain crushing process.例文帳に追加

マスタードシードを粒状のまま、食用酢を用いて調製した水性液に浸漬し、酢酸換算の酸度３．０〜５．５質量％及び温度２０〜４０℃の条件下で１〜５日間熟成した後、砕粒処理した。 - 特許庁

To provide an acrylic pressure sensitive adhesive film or sheet capable of preventing whitening even retained for a long period in a condition such as high temperature/high humidity environment, soaking in warm water or boiling or the like.例文帳に追加

高温・多湿環境や温水浸漬あるいは煮沸等の条件下に長時間保持されても白化を防止できるアクリル系粘着フィルム又はシートを提供する。 - 特許庁

This method for producing the boiled noodles includes soaking raw noodle ribbons in a nonpregelatinized condition, obtained by an ordinary method, in an alkaline aqueous solution of pH 8-12 at 5-50°C for 0.5-10 min, and boil-treating the product.例文帳に追加

常法により得られる未α化状態の生麺線を、温度５〜５０℃でｐＨ８〜１２のアルカリ性水溶液に０．５〜１０分間浸漬した後、茹で処理を行うことを特徴とする茹で麺類の製造方法。 - 特許庁

This manufacturing method for the rare earth magnet has, after a step for performing a soaking process for a rare earth magnet element 1 under a condition of unconducting electricity in a reserve soaking bath 20 comprising an organic compound having a sulfur, a step for performing an electrolytic plating process for the rare earth magnet element 1 by using an electroplating bath 30, to form a protective film 2.例文帳に追加

硫黄を有する有機化合物を含む予備浸漬浴２０中において、未通電の状態で希土類磁石素体１に浸漬処理を施す工程の後、電気めっき浴３０を使用して希土類磁石素体１に電解めっき処理を施し保護膜２を形成する工程を有する希土類磁石の製造方法を用いる。 - 特許庁

This method for producing the olive food preserved in sugar comprises desalting raw material olives which are stored after performing an astringency removing process and a seed removing process, soaking the olives one by one in sugar solution whose sugar content is sequentially changed to high sugar content, drying the product to a semi dry condition followed by sprinkling sugar and drying the product to a wholly dried condition.例文帳に追加

渋抜き処理及び種抜きを行い貯蔵した原料オリーブを塩抜きしてから、糖度を順次高糖度にかえた糖液に順次浸漬し、半乾燥状態に乾燥し、砂糖を散布し、全乾燥状態に乾燥することを特徴とするオリーブ砂糖漬食品の製造法。 - 特許庁