starchy waterとは 意味・読み方・使い方

This method for producing a normal temperature-preservable food which is made by holding a starchy food lower in water content than a liquid matter having high water content, is characterized by comprising subjecting the starchy food to refrigeration treatment following heat treatment thereof.例文帳に追加

高水分含量の液状物に接した形態で、該液状物よりも水分含量の低い澱粉質食品を容器に収容してなる常温保存性食品の製造方法であって、澱粉質食品を加熱処理した後、冷蔵処理を施すことを特徴とする該製造方法。 - 特許庁

To provide a method for producing a food preserved at normal temperatures in which a starchy food having a lower water content than that of a liquid material having a high water content is received in a container in a state contacting with the liquid material, whereby the transfer of water from the liquid material to the starchy food is controlled to improve the texture and appearance of the food.例文帳に追加

本発明は、高水分含量の液状物に接した形態で、該液状物よりも水分含量の低い澱粉質食品を容器に収容してなる常温保存性食品において、該液状物から該澱粉質食品への水分移行を抑制し、該食品の食感及び外観を良好なものとすることを目的とする。 - 特許庁

Foam containing starchy substance dissolving out from the noodles due to boiling and floating on the liquid surface is discharged out of the boiling tank 2 together with the boiling water overflowing from the overflow edge 270 by the added hot water.例文帳に追加

茹で調理によって麺から溶け出して液面に浮遊する澱粉質を含む泡は、差し湯によって溢れ縁(270)からオーバーフローする茹湯と共に茹槽(2)外へ排出される。 - 特許庁

To provide a method for producing a normal temperature-preservable food containing a starchy food such as cooked rice in such a form as to be in contact with ingredients such as vegetables having high water content, so as to suppress water transfer and improve its texture and appearance.例文帳に追加

米飯等の澱粉質食品を野菜等の高水分含量の具材と接した形態で含む常温保存性食品における、水分移行を抑制し、該食品の食感及び外観を良好なものとすること。 - 特許庁

This new water-in-oil type processed food for refrigeration is obtained by homogeneously including a starchy cream composed of at least starches, saccharides, thickening polysaccharides and water and gelatinizing by heat to an edible solid oil and fat which is a principal raw material.例文帳に追加

主要原料である食用固形油脂に、少なくとも澱粉類、糖類、増粘多糖類および水からなる加熱糊化の澱粉クリームを均質的に含有する新規冷蔵用油中水型加工食品に関する。 - 特許庁

This dough for the baked confectionery is characterized as comprising one or more kinds of ingredients selected from saccharides, proteins, dextrin and dietary fibers, water and a chocolate liquor without containing a starchy raw material.例文帳に追加

糖類、蛋白質、デキストリン及び食物繊維の中から選ばれた１種又は２種以上の成分、水、及びチョコレート生地を含有し、澱粉性原料を含有しないことを特徴とする焼き菓子生地。 - 特許庁

This oil in water type emulsified oil and fat composition for kneading in the starchy food dough contains 2-20 wt.% oil and fat, 2-20 wt.% dextrins and 2-10 wt.% emulsifying agent.例文帳に追加

油脂を２〜２０重量％、デキストリン類を２〜２０重量％、乳化剤を２〜１０重量を含有する澱粉質食品生地練り込み用水中油型乳化油脂組成物。 - 特許庁

The starchy sauce material is obtained by the following procedure: sauce paste is prepared by boiling tomato paste or chopped vegetables as raw materials for sauce well for about 12 h in boiling water in a vessel.例文帳に追加

トマトペーストや裁断した野菜をソース用原材料として、容器内の水に入れて約１２時間煮込むことによりソース用ペーストを作る。 - 特許庁