「熟成ニンニク」に関連した英語例文の一覧と使い方 - Weblio英語例文検索

従来法で生ニンニクを熟成させて作る加工ニンニクは、ニンニク臭の消臭が不十分で、しかも、製造過程でイオウ酸化物などの強烈な悪臭を放出し、作業環境は劣悪で悪臭公害問題も起こしている。例文帳に追加

To solve the problems that processed garlic which is made by ripening raw garlic by a conventional method is insufficient in deodorizing garlic smell, and emits strong nasty smell of sulphur oxides or the like in a production process, and a working environment is inferior to cause nasty smell pollution problem. - 特許庁

この醗酵黒ニンニクにおいて、自己醗酵は、温度が５５℃〜８０℃の範囲内、湿度が７０％〜９５％の範囲内で熟成させる。例文帳に追加

In the fermented black garlic, the self-fermentation is carried out by aging at a temperature within the range of 55-80°C and a humidity within the range of 70-95%. - 特許庁

可撓性を有する袋体に内挿し密封した、生ニンニク、及びセルラーゼを含む酵素またはセルラーゼを含む酵素と水を、５０ＭＰａ以上〜２００ＭＰａ未満の圧力で３０°Ｃ〜８０°Ｃの範囲内で熟成化作用及びエキス化作用のある酵素の至適温度に制御した状態で２日〜６日、好ましくは３日〜４日保持することにより熟成ニンニクエキスを短期間で生成することができた。例文帳に追加

The aged garlic extract is produced in a short period by keeping for two to six days, preferably three to four days, raw garlic, and cellulase-containing enzyme or cellulase-containing enzyme, and water put into a flexible bag body sealed, in while being controlled to the optimum temperature of the enzyme having aging action and extracting action by a pressure of not less than 50 MPa and less than 200 MPa at 30-80°C. - 特許庁

りんご、唐辛子、大根、玉ねぎ、ニンニク、生姜、ネギ、塩エビ、イワシエキスを原材料とし、この内、りんごを４０〜６０重量％含むキムチソースの原材料を、常温で約１日なじませ、チルド温度帯で８〜２５日熟成するキムチソースの製造方法。例文帳に追加

The method for producing the Kimchi sauce includes using apple, red pepper, Japanese radish, onion, garlic, ginger, Welsh onion, salted shrimp and sardine essence as raw materials, fermenting the raw materials for the Kimchi including 40-60 wt.% apple at normal temperature for one day, and maturing the resultant product for 8-25 days in a chilling temperature range. - 特許庁

長期間熟成させた紅麹のもろみを主素材とし、そのもろみにアルコールを添加して発酵を止める処理をした後、生ニンニクを身体に吸収しやすく処理した超微粉末と／又はエキスを副素材として加え、もろみに添加したアルコールを揮発させる温度で加温しながら攪拌し、その攪拌によりペースト状とした。例文帳に追加

This health-assisting food product is characterized by adding alcohol to an unrefined monascus fermentation product aged for a long period as a main material to stop the fermentation, adding such raw garlic ultra fine powder and/or extract as easily absorbed to human bodies as a submaterial to the treated product, and then heating and stirring the mixture at a temperature capable of evaporating the added alcohol, thereby producing the paste-like product. - 特許庁