「白麹」に関連した英語例文の一覧と使い方(2ページ目) - Weblio英語例文検索

炊いた精白米と、米麹を混合する際に、黒米又は紫米からなる古代米の糠の色素を抽出した溶湯を添加し、その混合物を糖化させることを特徴とする甘酒。例文帳に追加

The Amazake is produced by adding liquid obtained by extracting pigments of ancient rice bran comprising brown rice and purple rice when mixing cooked polished rice with malted rice; and glycosylating the mixture. - 特許庁

麹米として精米された白米を使用し、掛米として無精米の紫黒米を使用して、通常の清酒製造法に準じ製造することにより、無精米の赤黒米由来のアントシアニン系色素により着色した清酒を得る。例文帳に追加

This new Japanese wine colored with the anthocyanin pigment derived from nonpolished reddish black rice is obtained using polished rice as koji rice together with nonpolished purplish black rice through the process similar to the case with conventional Japanese wines. - 特許庁

緑茶を熱水抽出し、麹菌で液体培養することによって、チロシナーゼ阻害効果を示す緑茶抽出物を含有する美白用化粧料組成物を得る。例文帳に追加

The skin-whitening cosmetic composition containing the green tea extract exhibiting a tyrosinase inhibitory effect is obtained by extracting the green tea with hot water, and liquid-culturing the extract with Aspergillus oryzae. - 特許庁

ここで、麹菌により大豆の胚芽を発酵させた大豆胚芽発酵物は従来の大豆胚芽を利用した美白剤に比べて顕著に優れたメラニン生成抑制作用を示す。例文帳に追加

Here, the soybean embryo bud fermentation product prepared by fermenting the soybean embryo buds with the Aspergillus oryzae exhibits a more remarkably excellent melanin production inhibition action than those of bleaching agents using the conventional soybean embryo buds. - 特許庁

諸白とは、現在の酒造りの基礎にもなっている、麹米と掛け米の両方に精白米を用いる手法で造られた透明度の高い酒、今日でいう清酒とほぼ等しい酒のことを、当時の酒の主流をしめていた濁り酒（にごりざけ）に対して呼んだ名称である。例文帳に追加

It refers to the sake with high clarity, almost the same as today's seishu, brewed by the method using polished rice for both kojimai (rice for malt) and kakemai (rice for moromi [raw unrefined sake]) which is the base for present sake brewing, and it was called 'Morohaku' (sake of 100 percent polished white rice) compared to nigorizake (unfiltered sake) which was the mainstream sake at that time.  - Wikipedia日英京都関連文書対訳コーパス

また、前記卵白ペプチドは、卵白を、パパイン、トリプシン、アスペルギルス属麹菌由来プロテアーゼ、バチルス属細菌由来プロテアーゼ、リゾプス属糸状菌由来ペプチダーゼから選ばれた1種以上の酵素を用いて加水分解することによって得られるものであることが好ましい。例文帳に追加

The albumen peptide is obtained preferably by hydrolyzing albumen, by using at least one kind of enzyme selected from among papain, trypsin, protease derived from Aspergillus oryzae, protease derived from Bacillus bacterium and peptidase derived from Rhizopus filamentous bacterium. - 特許庁

西京味噌（さいきょうみそ）は、近畿地方を中心として広く作られる米麹を多く配合した白黄色の甘口味噌の通称で、通常味噌汁用の味噌が12%前後の塩分であるのに対し5%前後と低いのが特徴である。例文帳に追加

Saikyo miso is the common name for a whitish yellow sweet miso containing a high proportion of malted rice made mainly around the Kinki region; and the main characteristic of this miso is that while miso usually used for miso soup contains 12% salt, Saikyo miso contains only about 5% salt.  - Wikipedia日英京都関連文書対訳コーパス

玄米および／又は白米の粥に米麹を混合して発酵させた後、上澄み液を濾過採取し、濾過後の米残さの破砕物又は加水加熱後の二番絞り液と、前記の上澄み液と泡盛及び／又は水とを混合する製造方法である。例文帳に追加

This method for producing the unrefined Awamori comprises mixing and fermenting a gruel of unpolished rice and/or polished rice with malted rice, filtering and collecting the supernatant, and then mixing the supernatant and Awamori and/or water with the crushed product of the rice residue or the second squeezed liquid after mixed with water and then heated. - 特許庁

ハトムギを水に加えて加熱することによりハトムギペーストを得る工程、及び前記ハトムギペーストを冷却し、次いで白麹及び酒用酵母を加えて２８℃以下の温度で発酵させる工程を含む、ハトムギを原料とする醸造酒の製造方法。例文帳に追加

The method for industrially producing the brewage by using the adlay as the raw material includes a step for obtaining adlay paste by adding water to the adlay, and heating the resultant mixture, and a step for cooling the adlay paste and fermenting the cooled adlay paste by adding a malted rice and a yeast for liquor at a temperature not higher than 28°C. - 特許庁

常法の清酒の製造工程における、製出した酒母に米麹と蒸し米と汲み水を一定の割合で加えて行うモロミ仕込みに際して、前記蒸し米の一部又は全部を、精白して蒸し処理した蒸しキビを使用して仕込みを行う。例文帳に追加

This method for producing the millet liquor is characterized by using polished and steamed millet as a part or all of steamed rice, when Sake (rice wine) rice is mixed with malted rice, steamed rice and drawn water in a constant ratio and then charged to produce the unrefined Sake, in a conventional process for producing the Sake. - 特許庁

蛋白質原料としてゴマ類を、澱粉原料として大麦を用いて麹をつくり、これに調整した食塩水を加えて仕込みを行い、これを発酵熟成させて熟成もろみとし、その後圧搾し、火入れまたはろ過を行う。例文帳に追加

This method for producing the seasoning comprises preparing koji by using sesames as a protein raw material and using barley as a starch raw material, adding a prepared salt solution thereto to prepare ingredients for the brewing process, fermenting and aging the mixture to provide an aged moromi, then pressing the moromi and heating or filtering the moromi. - 特許庁

赤大豆を常法により加熱変性したものを、そのまま、又はこれに常法により加熱変性した醸造用蛋白質原料及び／又は醸造用澱粉質原料を混和したものを原料として常法により製麹し、これを食塩水と仕込み、発酵熟成させ、課題の醤油を得る。例文帳に追加

This method for producing soy sauce comprises producing malt with a usual method using as the raw material red soybeans thermal-denatured with a usual method, as they are, or the red soybeans mixed with a protein raw material for brewing and/or a starchy raw material for brewing each thermal-denatured with a usual method, and preparing the resultant malt in salt water to be fermented and ripened. - 特許庁

ヘミセルロース高含量植物またはその部分をヘミセルロース分解活性を有する酵素またはβ−グルコシダーゼまたはキシラナーゼ高生産麹菌を用いて処理することを特徴とするチロシナーゼ活性阻害剤を製造し、メラニン色素生成抑制剤、美白用化粧料および食品の褐変防止剤として利用する。例文帳に追加

Hemicellulose high content plants or its sections are treated by using enzyme or β-glucosidase or xylanase high production aspergillus oryzae having hemicellulose decomposition activity, and the tyrosinase activity inhibitor is manufactured, and used as a melanogenesis inhibitor, a cosmetic for bleaching, and a food browning inhibitor. - 特許庁

加圧加熱処理して擂り潰した大豆に、適宜量の食塩と、蛋白分解酵素及び澱粉分解酵素を含む酵素製剤と、培養耐塩性酵母と、ブドウ糖又は加圧加熱処理した穀類或いは無菌化処理した麹のいずれか若しくはその組み合わせたものを加えて仕込み、所定の分解発酵処理して製出してなる。例文帳に追加

A method for producing the seasoning comprises adding an adequate amount of common salt, an enzyme preparation containing a proteolytic enzyme and an amylolytic enzyme, cultured halotolerant yeast and glucose or grains heat-treated under pressure or aseptically treated Koji or their combination to soybean heat-treated under pressure and ground and breeding these microorganisms and carrying out prescribed degradative fermentation treatment of the soybean. - 特許庁

そもそも江戸城が徳川氏の城に選ばれた理由の一因には、江戸の地が当初は北の玄武は麹町台地、東の青龍は神田川(東京都)、南の朱雀は日比谷入江、西の白虎は東海道、江戸の拡大後は、玄武に本郷(文京区)台地、青龍に大川（隅田川）、朱雀に江戸湾、白虎に甲州街道と四神相応に則っている点とされる。例文帳に追加

One reason why the Tokugawa clan chose the Edo Castle as its primary residence was that the geographical location of Edo was ideally aligned with shijin-soo philosopy that sought geographic analogs of the four Daoist gods Genbu (God of Water), Suzaku (Red Phoenix), Seiryu (Blue Dragon) and Byakko (White Tiger) respectively manifest in the geographic forms of hills in the north, a basin to the south, a river in the east, and a broad avenue to the west; Such geographic analogs of geomantic ideals were manifest in the Kojimachi plateau to the north, the Hibiya Inlet to the south, the Kanda-gawa River in the east, and the Tokai-do road to the west; the geographic analogs of geomantic ideals were respectively reconfigured to the Hongo highlands (Bunkyo Ward), Edo bay, O-kawa River (Sumida-gawa River), and the Koshu-kaido Road in response to the growth of Edo.  - Wikipedia日英京都関連文書対訳コーパス