unrefined saltとは 意味・読み方・使い方

unrefined salt発音を聞く 例文帳に追加

精製されていない塩 - EDR日英対訳辞書

The mixture of malt and salt water is called the moromi (unrefined soy-sauce).発音を聞く 例文帳に追加

麹と塩水の混合物を諸味と呼ぶ。 - Wikipedia日英京都関連文書対訳コーパス

A method for producing the pickles includes salt-pickling in nisin-containing salt, vegetables such as Chinese cabbage, cucumber and radish, and fish egg such as herring roe, washing the product in water followed by dehydrating, pickling the product in pickle paste such as salt, soy sauce, fermented soybean paste, sake lees, malted rice, mustard powder, rice bran, unrefined sake and vinegar, and preserving the product.例文帳に追加

白菜、キュウリ、ダイコン等の野菜や数の子等の魚卵を、ナイシンを含む食塩に塩漬け後、水洗いしてから水を切り、塩、しょう油、みそ、かす、こうじ、からし粉、ぬか、もろみ、酢等の漬床に漬込んで保存する。 - 特許庁

This method for producing the full-bodied seasoning is to act the cereal malt to the raw seasoning material by keeping the concentration of alcohol and that of salt in unrefined lees at 3.5-6%v/v and 8-12%w/v, respectively, at 20-40°C.例文帳に追加

諸味中のアルコール濃度及び塩濃度をそれぞれ３．５〜６％ｖ／ｖ、及び８〜１２％ｗ／ｖに維持しつつ、２０〜４０℃で調味料原料に穀物麹を作用させるこく味調味料の製造方法。 - 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

This method of culturing for a yeast for brewing soy sauce cultures the yeast while energizing AC current to a culture solution including salt in culturing yeast for brewing soy sauce by a feeding culture or a batch culture, and a method of manufacturing for soy sauce by adding the culture solution including the cultured yeast for brewing soy sauce cultured by the culturing method, to unrefined soy sauce and fermenting.例文帳に追加

醤油醸造用酵母を、食塩を含有する培養液中にて流加培養又は回分培養を行って培養する方法において、前記培養液中に交流電流を通電しながら前記酵母を培養することを特徴とする醤油醸造用酵母の培養方法、及びその培養方法によって醤油醸造用酵母が培養された培養液を、醤油諸味に添加して発酵させることを特徴とする醤油の製造方法。 - 特許庁