「旨味」に関連した英語例文の一覧と使い方(4ページ目) - Weblio英語例文検索

新鮮なイカの風味と食感を損なわずに、従来にみられないイカの肝を味醂醤油に漬け込み、イカの生干しした物に吸わせて、濃厚な旨味のある生食加工品を提供する。例文帳に追加

To provide a raw-dietary processed food with a rich flavor obtained by pickling the conventionally uncommon liver of a squid in sweet cooking sake and soy sauce without impairing the flavor and texture of fresh squid and soaking the half-dried squid with the seasoning. - 特許庁

加熱によるエビの収縮を解消し、更に高級感と共に食感や旨味も保持し、冷凍耐性をも保有するエビの新規加工技術を完成し、提供すること。例文帳に追加

To provide a new processing technique that can inhibit the thermal shrinkage of lobsters and retains properties such as tough feeling, bland taste and flavor and high-class feeling, in addition to freezing resistance. - 特許庁

本発明は、乳、脱脂乳、ホエイ等を原料として製造される、飲食品にコク味や旨味を付与し得る風味・呈味改善剤、およびその製造方法、並びに該風味・呈味改善剤を含有する飲食品を提供する。例文帳に追加

To provide a flavor/taste improver produced by using milk, defatted milk, whey and the like as raw materials, and imparting body taste and delicious taste to food and drink: to provide a method for producing the improver: and to provide food and drink containing the flavor/taste improver. - 特許庁

これにより、烏賊の旨味を損なうことなく、毛羽立ちをよく、ソフトな歯触りで、容易に食することが可能な烏賊乾製品を提供することができる。例文帳に追加

The method enables production of such a cuttlefish dry product as to well fluff, have soft touch to the teeth and easily be eaten without spoiling the taste of the cuttlefish. - 特許庁

明太子の漬け汁を低温で蒸発乾燥することにより、漬け汁中に含まれているタンパク質、各種アミノ酸等からなる旨味成分を分解することなく食品添加剤として利用し得る固形物として得た。例文帳に追加

A solid capable of being utilized as the food additive is obtained by evaporating and drying the soaking liquid of the seasoned cod roe at a low temperature without decomposing the palatability components comprising proteins, various kinds of amino acids, and the like, included in the soaking liquid. - 特許庁

冷たい、クール麻婆豆腐を造るときに、スープを使わず、片栗粉も使わず、火も使わず、どの様な作業をすれば、スープの旨味と、美味しい食感が生まれ、誰でも簡単に造れるクール麻婆豆腐の、調味料の開発。例文帳に追加

To develop a seasoning material for cold, cool Mapo Tofu, obtained by performing some operations without using soup, dogtooth violet starch and fire in the case of making the cool Mapo Tofu so as to produce the taste of the soup and delicious food texture, and capable of being easily prepared by anybody. - 特許庁

スープのσと旨味成分である総アミノ酸濃度とは高い相関が有るので、σを適正範囲になるように管理することによって、所望の品質を備えるスープを製造できる。例文帳に追加

Since the electrical conductivity 6 of the soup and a total amino acid concentration as the flavor component are in a high correlation, the soup having a desired quality is manufactured when the electrical conductivity 6 is controlled to be a proper range. - 特許庁

液体用容器から喫食時に内容物を取り出すことによって、内容物をまろやかな味としたり、旨味が増す等の食味を向上させることができる。例文帳に追加

To provide a liquid container capable of enhancing the flavor such as mellow taste and matured flavor of the content by taking the content out of the liquid container when the content is served. - 特許庁

過冷却状態の食品及び一般冷凍食品を、細胞の損傷もなく、解凍むらや風味・旨味も失わず、超音波で解凍する方法及びそのシステムを提供すること。例文帳に追加

To provide a method and a system for thawing supercooled food and common frozen food with ultrasonic waves without causing cellular damage, without having uneven thawing and also without spoiling flavor/taste. - 特許庁

イカの身肉と内臓の他に第３の食材を混入させることにより、魚特有の生臭みを出来るだけ低く抑え、塩分濃度を低く抑え、さらに旨味を増す。例文帳に追加

To obtain yoghurt-containing fermented squid product suppressed as low as possible in fish odor peculiar to fish, suppressed low in salinity and increased in deliciousness through mixing a third food material besides the meat and internal organs of squid. - 特許庁

ニンニク、玉ねぎ、椎茸が有する本来の旨味成分エキスをその味覚を損なうことなく、比較的短時間内に調味液中に取り出すことのできる方法を提供する。例文帳に追加

To provide a method for producing a seasoning liquid, through which constituent extract having a palatability inherent in garlic, onion or mushroom can be taken out so as to dissolve into a seasoning liquid within a relatively short time without loosing the taste. - 特許庁

水絞りをしない豆腐を用いても成型や充填を可能とすると共に、旨味成分や栄養分の流出を防ぎ、しかも良好な食感を保つことのできる、豆腐加工食品の製造方法を提案する。例文帳に追加

To provide a method for producing a processed bean curd enabling the forming and packing even by using a bean curd free from a squeezing treatment, preventing the dissolution loss of the taste component and nutrient and keeping good palatability. - 特許庁

簡単に調理する事ができ、栄養面でも期待でき、あさり、野菜等からでる旨味が御飯にしみ通ったあさり炊き込みコロッケ及びその冷蔵品、冷凍品の製造方法の提供。例文帳に追加

To provide a croquette cooked with asari clams, easily cooked, expectable in respect to nutrition and containing nice taste extracted from asari clam, vegetables and the like, and a method for producing the refrigerated or frozen product. - 特許庁

下級煎茶、番茶などの比較的低級な茶葉から、効率的にタンニンを除去し、アミノ酸が豊富で、香り、旨味やコクが強く、渋みの少ない緑茶抽出液を簡便な方法で製造する方法を提供すること。例文帳に追加

To provide a method for easily manufacturing green tea extracted solution rich in amino acids, having strong flavor, palatability and body taste, and slight astringency by efficiently eliminating tannin from relatively low-end tea leaves such as lower-grade green tea, coarse green tea, etc. - 特許庁

全体として、旨味、コク、キレ等、香味のバランスに優れ、しかも香味が相応に深い醸造酢を得ることができる醸造酢の製造方法及びそのような醸造酢を提供する。例文帳に追加

To provide a method for producing brewed vinegar that can obtain brewed vinegar excelling in balance of fragrance and flavor such as taste, body, snap, etc. on the whole, and moreover having adequately deep fragrance and flavor, and such a brewed vinegar. - 特許庁

本発明に係る塩味調味料の製造方法は、魚醤油から塩味成分及び旨味成分を含む析出物を析出させる工程を含み、該析出物を原料として製造することを特徴とする。例文帳に追加

This method for producing the salty taste seasoning comprises a process of extracting an extract containing salty taste component and delicious component from fish sauce, and producing the seasoning using the extract as the raw material. - 特許庁

ストレートタイプの液体調味料の使用中に味が薄くなってしまったときに、液量を増加させず、また、鍋の汁に溶け出している旨味を損なうことなく、味を調節することができる液状調味料セットを提供する。例文帳に追加

To provide a liquid seasoning set enabling regulation of the taste of straight-type seasoning without increasing an amount of the liquid and spoiling Umami taste eluted into the soup in a cooking pot if the seasoning becomes watered down during use for cooking. - 特許庁

魚介類可食部の旨味向上を目的に、Ｄ−アラニン又はＤＬ−アラニンのうち一種又は二種を添加した魚介類用飼料。例文帳に追加

The feed for improving delicious taste components of fish and shellfish is obtained by adding at least one kind of D-alanine or DL-alanine so as to improve the delicious taste of fish and shellfish edible parts. - 特許庁

原料である魚由来の栄養素が失われることを防止し、魚本来の旨味や風味を生かした加工食品を製造することが可能な加工食品原料、及び加工食品原料製造方法を提供する。例文帳に追加

To provide a raw material of a processed food, which is prevented from losing nutrition derived from fish as the raw material and makes much use of taste and flavor inherited from fish, and to provide a method for producing the raw material of the processed food. - 特許庁

海藻抽出物を合成吸着剤と接触処理せしめ、臭気成分を除去し、かつ旨味成分を保持することを特徴とする海藻エキスの精製法。例文帳に追加

The method for purifying sea weed extract comprises a process of making sea weed extract contact to a synthetic adsorbent material to eliminate odorous components and maintain palatability components. - 特許庁

緑茶特有の香り、旨味やコク味を適度に有し、色調は薄い緑黄色を呈し、長時間（３０日以上）保存しても濁り発生や緑黄色が退色しない緑茶飲料の提供。例文帳に追加

To provide a method for producing a green tea beverage moderately having flavor specific to green tea, delicious taste and rich taste, presenting pale greenish-yellow color tone, and free from generation of turbidity or deterioration in the greenish-yellow color even when stored for a long time (30 days or more). - 特許庁

工業的に有利に製造可能であって、パン本来の形状、風味を有すると共に、餅風の食感、即ち、もちもちした食感やしっとり感、旨味を有するパン類を提供すること。例文帳に追加

To provide bread capable of being industrially produced, having an original shape and flavor of the bread, and also a rice cake like eat feeling i.e., a sticky eat feeling, a moist feeling, and a palatable taste. - 特許庁

うるち米ともち米を混合したものを微粉にし、加熱、整形して具材に使用することにより、炭水化物のエネルギーを補給し、旨味、食感を良好にした。例文帳に追加

The energy of a carbonhydrate is replenished and better deliciousness and texture are provided by forming a mixture of a nonglutinous rice and a glutinous rice into a fine powder, heating and forming the resultant fine powder, and using the heated and formed fine powder as an ingredient. - 特許庁

旨味成分と栄養成分が総合的にバランス良く構成され、且つ塩辛さを和らげてまろやかな味にするとともに調理素材の味を引き立たせる塩味調味料を提供する例文帳に追加

To provide a salting seasoning in which a palatable ingredient and a nutritional ingredient are collectively well-balanced and saltiness is softened to make the taste mild and the taste of a cooking ingredient is emphasized. - 特許庁

魚の乾燥具合の均一化、魚の旨味が部位に偏らず均一化することを目的とする魚の珍味の加工法及び魚の珍味の包装方法を提供する。例文帳に追加

To provide a processing method for fish dainty intended to uniformize the dried condition of fish and uniformize fish palatability without deviation to certain site(s), and to provide a method for packaging such a fish dainty. - 特許庁

椎茸独特の旨味を著しく増加させることによって、少ない添加量で椎茸独特の美味や風味の食品を加工し、さらに、そのままの状態でも美味に食べることができるようにする。例文帳に追加

To provide the subject food significantly increased in the deliciousness peculiar to Cortinellus shiitake to be afforded with the good taste or flavor peculiar to Cortinellus shiitake with a small amount thereof added, and eatable tastily either directly or after processed. - 特許庁

本発明は被加熱物の旨味や食感を損なうことなく脂肪を落として加熱を行い、健康的でおいしい料理を供する簡便な調理方法を実現することを課題とする。例文帳に追加

To provide a simple method for cooking by which a healthy and tasty dish is served by removing fats to carry out heating without deteriorating UMAMI or texture of a material to be heated. - 特許庁

特に、茶抽出液ベースが緑茶抽出液であり、微細に粉砕されたほうじ茶の粉末茶葉を添加することにより、緑茶特有の香り、旨味及びコク味が増強された緑茶飲料が得られる。例文帳に追加

Particularly, the tea extract liquid base is a green tea extract liquid, and by adding finely powdered roasted tea leaves to the green tea extract liquid, a green tea beverage as a version of the objective tea beverage enriched in deliciousness and full-bodied taste is obtained. - 特許庁

魚節粉末を含有するにもかかわらず生臭味がなくて食感及び外観にも優れ、しかも加熱工程を経ても魚節の香味や旨味を充分に味わうことができる液体調味料を提供すること。例文帳に追加

To provide a liquid seasoning which does not have a fishy stink and has excellent texture and appearance in spite of containing dried fish powder, and can enough give the flavor and good taste of the dried fish even after a heating process. - 特許庁

水分量が多いなど保形性の悪い具材においても包餡時の作業性がよく、ジューシーな食感と旨味成分を閉じこめた包皮食品の製造方法を提供する。例文帳に追加

To provide a method for making a food with a foreskin improved in workability and palatability, with which workability in wrapping bean jam is improved, even when using ingredients having poor shape retention, such as high water content or the like, and which has juicy texture and delicious components are locked in. - 特許庁

近年、特に健康上見直されている人体に必要な天然のミネラルを含み、富栄養性に優れ旨味のある健康上有益な麺つやゆ天ぷらつゆ等のつゆとする。例文帳に追加

To provide a soup stock such as that for noodle or tempura, useful for health, containing natural minerals which are necessary for the human body and the merits of which are recently recognized once again particularly from the viewpoint of health, rich in nourishment and having palatability. - 特許庁

Ｄ−アラニン又はＤＬ−アラニンのうち一種又は二種を魚介類に摂取させることを特徴とする魚介類可食部の旨味を向上させる方法。例文帳に追加

The feed results in increasing not only alanine in the fish and shellfish meat but also delicious taste-related amino acid such as glycin or glutamic acid, in particular, free amino acid directly stimulating eater's sense of taste. - 特許庁

均質かつ敏速に串焼き調理ができ、また、直火の旨味を十分に生かした食感と食味を呈する、柔らかい串焼き食品を提供できる串焼き用加工食材の製造方法を提供する。例文帳に追加

To provide a method for producing a spit-roasting processed food material allowing homogeneous and rapid spit-roasting cooking, and capable of offering a soft spit-roasted food which presents palate feeling and taste which sufficiently use delicious taste of direct fire. - 特許庁

本発明に係る油脂組成物は、塩味・甘味・旨味・酸味・辛味などの食味の増強・保持、香りの増強・保持、油っぽさの低減など、風味改善作用を有する。例文帳に追加

The oil and fat composition has flavor improving action such as reinforcement/retention of taste such as salty taste, sweet taste, deliciousness, acid taste and hot taste, reinforcement/retention of flavor and decrease of oiliness. - 特許庁

飲食品の好ましくない雑味、エグ味、酸味、苦味、渋味を低減し、好ましい旨味や甘味を付与することのできる呈味改善剤を提供すること。例文帳に追加

To provide a taste improver of food and drink which reduces undesirable odd flavor, harsh taste, sour taste, bitter taste and astringent taste of food and drink and gives desirable good taste and sweet taste. - 特許庁

本発明は硫黄燻蒸や薬品を使用することなく無添加で脱渋と殺菌を行なって、自然の甘さや旨味を出すことができ、かつ安全に食することができる干し柿の製造方法を得るにある。例文帳に追加

To provide a method for producing dried persimmons comprising removal of astringency and sterilization in additive-free condition without sulfur fumigation or use of chemicals to bring out natural sweetness or taste so as to be safely eatable. - 特許庁

特別な設備を必要とせずに、簡単に、効率よく、安いコストで原材料から旨味成分の抽出液を製造することができる製造方法、該方法により製造した抽出液およびそれを用いたスープを提供する。例文帳に追加

To provide a method of production by which an extracted liquid of palatable ingredients can simply and efficiently be produced from raw materials at a low cost without requiring special equipment, the extracted liquid produced by the method and a soup obtained by using the liquid. - 特許庁

また、液体Ａによって低温抽出を行うことにより、低温で抽出されやすいテアニン等のアミノ酸等の成分を豊富に含んだ旨味の強い茶飲料Ｃを生成できる。例文帳に追加

The extraction is performed at the low temperature with a liquid A, so that the very delicious tea drink C is generated, which contains many components of amino acid, such as theanine which is easy to be extracted at the low temperature. - 特許庁

梅干しの製造過程に生じる「梅塩の原液」を捨てずに梅塩を作り、この梅塩で鯖の塩漬けおよび糠漬をする事によって、生臭さを取り除き、かつ旨味・まろやかさを引き出す。例文帳に追加

Ume salt is produced without throwing away the "undiluted solution of Ume salt" produced in the pickled Ume producing process, and the mackerel is pickled in salt and in rice bran using this Ume salt to eliminate a fishy smell and to bring out good taste and mildness. - 特許庁

ＭＣＴのもつ栄養特性を保持しつつ、旨味性、食味性及び口融けに優れ、かつ、製造時における取り扱いが容易であるサンドクリーム用油脂組成物の提供。例文帳に追加

To provide an oil-and-fat composition for sandwich cream, excellent in palatability, taste and melting feeling in the mouth while retaining nutritional property which MCT has, and easy to be handled when making. - 特許庁

材料を水に入れて煮出して得た調味料より材料の旨味を引き出した調味料およびその製造方法と調味料容器を提供する。例文帳に追加

To provide a seasoning, a production method of the same and a seasoning container capable of inducing tastes of materials more than a seasoning obtained by boiling materials in water. - 特許庁

本発明は、ヨーグルト特有の旨味、コク味、ボリューム感を付与できる風味・呈味改善剤、また該風味・呈味改善剤を含有する食品を提供することを目的とする。例文帳に追加

To provide a flavor/taste-improving agent that can impart deliciousness, body taste, and voluminous feeling each characteristic of yogurt, and food containing the flavor/taste-improving agent. - 特許庁

だし原料からだしの風味成分および旨味成分を極めて高い効率でかつバランスよく抽出できる、だし汁の製造方法を提供すること。例文帳に追加

To provide a method for producing a soup stock, by which the flavor ingredients and taste ingredients of the soup stock can be extracted from stock raw materials in extremely high efficiency and in good balance. - 特許庁

緑茶粉末を全く使用することなく、緑茶特有の香り、旨味やコク味を適度に有し、色調が薄い黄緑色に近い色を呈し、長期保存しても沈殿を生じない半透明緑茶飲料を得る。例文帳に追加

To provide a method for producing a translucent green tea beverage moderately having flavor, delicious taste and body taste each inherent in green tea, presenting a color approximate to a pale-tone yellowish green, and causing no precipitation even when long preserved, without using any green tea powder. - 特許庁

パック中に混合されただし素材を湯中に浸したときに最良の旨味成分を夫々のだし素材から抽出することができるようにした混合だしパック及びその製造方法を提供する。例文帳に追加

To provide a mixed stock pack capable of extracting the best flavor component from each of stock materials when the mixed stock materials in the pack are immersed in warm water and to provide a method for producing the same. - 特許庁