sweet fermented riceとは 意味・読み方・使い方

Further, this summer heat stress alleviating composition can be composed of a sweet drink made from fermented rice which contains at least lees of rice wine and rice bran.例文帳に追加

また、本発明の暑熱ストレス軽減組成物は、酒粕及び米こうじを少なくとも含有する甘酒からなるものとすることができる。 - 特許庁

Amazake (a sweet low-alcohol drink made from fermented rice or sake lees), dessert sake especially for female consumers and sake products made from morohaku (sake of 100% polished white rice), etc. are examples of amakuchi.発音を聞く 例文帳に追加

甘酒（あまざけ）、女性消費者向けのデザート日本酒、諸白などで作った製成酒が甘口の例として挙げられる。 - Wikipedia日英京都関連文書対訳コーパス

To provide Amazake (Japanese sweet liquor made from fermented rice) obtained by using a raw material comprising rice-related one while breaking stereotypical views on its color and/or taste.例文帳に追加

甘酒の色や、味についての固定概念を打ち破りつつも、原料には米に関連する原料を使用することである。 - 特許庁

SOYMILK ICE CREAM MADE FROM SOYMILK, RAPESEED OIL, SWEET DRINK MADE FROM FERMENTED BROWN RICE, SALT, AND MAPLE SYRUP, AND METHOD FOR PRODUCING THE SAME例文帳に追加

豆乳、なたね油、玄米甘酒、塩、メイプルシロップからなる豆乳アイスクリーム、及びその製造方法。 - 特許庁

(3) The healthy liquor such as a wine and a shochu (a white distilled wine), and the healthy food such as an Amazake (a sweet beverage made from fermented rice) and a juice can be produced by changing the yeast for the sake.例文帳に追加

（ハ）また酒酵母を替えることにより、ワイン、焼酎などの健康酒、甘酒、ジュウス等の健康食品ができる。 - 特許庁

The unrefined sake is produced by allowing boiled sweet potato to stand in the presence of rice koji and enzymatic ferments at a temperature range of 10-40°C to be saccharified and alcohol fermented.例文帳に追加

蒸煮した甘藷を、米麹及び酵母の存在下、温度１０〜４０℃で放置して、糖化とアルコール発酵を行わせ、もろみを製造する。 - 特許庁

The malt fermented soybeans are obtained by mixing with loosened rice malt, fermented soybeans and salted sea tangle mixed with root vegetables cut into long thin strips, and mixing with the product, at least one kind as seasoning, selected from among sweet sake, shochu (distilled Japanese spirit), soy sauce and honey.例文帳に追加

本発明は、本発明に係る麹納豆は、ほぐした米麹に、納豆および千切りした根野菜と混ぜ合わせた塩昆布を混合し、これにみりん、焼酎、醤油、はちみつの少なくとも一種を調味料として混合する。 - 特許庁

To produce a lactobacillus fermented rice sweet drink having less coloration and performed with the inactivation of koji enzymes and sterilization of microorganisms by developing the technologies of heating the rice sweet drink in a state of viscous slurry in a short time uniformly and also keeping a temperature suitable for lactobacillus fermentation by the lactobacillus afterwards.例文帳に追加

粘性のあるスラリー状である甘酒を短時間で均一に加熱するとともに、その後の乳酸菌による乳酸発酵に適切な温度を保つ技術を開発し、着色が少なく麹菌酵素の失活と微生物殺菌がなされた乳酸発酵甘酒を作り出すこと。 - 特許庁