tobanjanとは 意味・読み方・使い方

To provide a method for producing Tobanjan, having clear red color and rich deliciousness while reducing contamination degree with spore bearing bacteria; to provide the Tobanjan produced by the production method; and to provide a food using the Tobanjan.例文帳に追加

芽胞菌の汚染度合いを少なくし、鮮やかな赤色でかつうま味の強い豆板醤の製造方法、該製造方法により製造された豆板醤、及び、該豆板醤を用いた食品を提供すること。 - 特許庁

The method comprises allowing bacteriocin to exist in the production process of the Tobanjan, making the Koji (grains germinated with malt) in a Koji-making machine in a sealed state except the time for maintenance while continuously or intermittently feeding degermed air, and carrying out fermentation and maturing of unrefined Tobanjan obtained by adding the bacteriocin to the obtained solid Koji in a regulated common salt concentration.例文帳に追加

豆板醤の製造工程中に、バクテリオシンを存在させ、かつ、除菌された空気を連続的又は簡潔供給しながら、手入れ時を除き密閉された状態の製麹機内で製麹し、得られた固体麹にバクテリオシンを添加した諸味の発酵熟成を食塩濃度が制御された状態で行なう。 - 特許庁