「蒸米」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

飯（めし、いい、はん、まんま）とは、イネ科穀物の米やムギに水を加えて汁気が残らないように炊いた、あるいは蒸した食品である。例文帳に追加

Meshi (meshi, ii, han, manma) is a food that is steamed or boiled until no water is left by adding water to rice, wheat or grains from gramineous plants.  - Wikipedia日英京都関連文書対訳コーパス

湯取は、炊干よりも大量の水で米を煮て、頃合いを見てザルにあけ、再び鍋や釜に戻して蒸らす方法である。例文帳に追加

Yutori is a method in which rice is boiled in a greater quantity of water than in the takiboshi method, drained into a colander at an appropriate time, then returned to the pot again and steamed.  - Wikipedia日英京都関連文書対訳コーパス

すりおろしたヤマノイモの粘りを利用して米粉（薯蕷粉、上新粉）を練り上げ、その生地で餡等を包み、しっとりと蒸し上げた饅頭。例文帳に追加

It is a moist cake steamed with fillings such as bean paste wrapped in the dough into which rice powder (grated yam powder or finer rice powder) is kneaded with the help of the stickiness of grated yam.  - Wikipedia日英京都関連文書対訳コーパス

草加宿一帯の農家では、蒸した米をつぶして丸め、干したもの（「堅餅」という）に塩をまぶして焼き、おやつとして食べていた。例文帳に追加

Farmers living in and around Soka-juku used to make a kind of snack eaten between meals - making balls of crushed cooked rice, which were then dried, sprinkled with salt and grilled, which they called 'katamochi'.  - Wikipedia日英京都関連文書対訳コーパス

団子（だんご）は、米の粉に水やお湯を加えてこねて、蒸したり茹でたりしてできた餅を小さくまるめた菓子である。例文帳に追加

Dango is a Japanese traditional sweet and a kind of dumpling made from rice flour (rice flour is kneaded with water or hot water and steamed or boiled to make a dumpling which is called 'mochi'; the mochi is cut into pieces which are shaped like small balls which are called 'dango').  - Wikipedia日英京都関連文書対訳コーパス

通常の製法では、米を蒸してデンプン質をα化させ、麹に含まれる酵素を働きやすくする。例文帳に追加

In ordinary sake-making methods, the starch component of that rice is gelatinized by steaming the rice to make the enzyme contained in rice malt work more effectively.  - Wikipedia日英京都関連文書対訳コーパス

高温糖化酛は、蒸した米・麹・水を50℃～60℃に保って甘酒を作り、冷却後酵母と乳酸を添加して酵母を培養したもの。例文帳に追加

Koon-toka-moto is made by culturing yeast in cooled Amazake (sweet mild sake), which is made by keeping steamed rice, rice malt and water at a temperature of 50 to 60 degrees C, with yeast and lactic acid added in it.  - Wikipedia日英京都関連文書対訳コーパス

彼は船の上で蒸気機関車の鉄道模型を日本人に見せ、欧米の力を見せるべく、詳しい解説をおこなった。例文帳に追加

He showed Japanese model railways of steam locomotives on the ship and explained about them in detail in order to display the power of Western countries.  - Wikipedia日英京都関連文書対訳コーパス

結露水や除霜水などをヒーターを使用する必要もなく、自動的にしかも効果的に蒸発処理できる米保冷庫を提供する。例文帳に追加

To provide a cool box for rice capable of automatically effectively evaporating dew condensation water and defrosted water without using a heater. - 特許庁

蒸した玄米と麹の混合よりなる漬物作成用材の製法および漬物作成用材とその漬物。例文帳に追加

METHOD OF PREPARING PICKLE-MAKING MATERIAL COMPRISING MIXING STEAMED WHOLE RICE WITH KOJI (FERMENTED RICE), PICKLE-MAKING MATERIAL, AND PICKLE MADE BY USING THE MATERIAL - 特許庁

酒造用原料米を蒸煮したものに、酒造用種麹菌を散布し、製麹装置にて製麹を行い麹を製造する。例文帳に追加

Rice malt is produced by spraying seed rice malt bacteria for making liquor to a steamed raw material rice for making liquor and by carrying out rice malt making by a malt making device. - 特許庁

この蒸留部４によって得られた水は純度が高く再び洗米水として再利用し、循環させることが可能となる。例文帳に追加

The water obtained by the distilling part 4 which is highly pure is reused for recycling as water for washing rice. - 特許庁

具体的には、蒸米に麹菌を接種する際に化学物質を添加し、上記化学物質としては有機酸又は燐酸塩が用いられる。例文帳に追加

Specifically, the chemical substance is added to steamed rice when Aspergillus oryzae is inoculated into the steamed rice and an organic acid or a phosphate is used as the chemical substance. - 特許庁

蒸気を上面からの加熱源として用い、周りから均等に噴射することで、米飯、水の加熱を均等に行うという作用が達成できる。例文帳に追加

The function for evenly heating rice diet and water can be achieved by using the vapor as the heating source from the upper face and evenly discharging the vapor from the peripheral portion. - 特許庁

このとき、搾油機１１で圧搾する前に、蒸煮調湿機により米ぬかの水分を５％以下に調整することが好ましい。例文帳に追加

In the process, the moisture content of rice bran is preferably regulated to ≤5% with a steaming moisture controlling machine prior to the pressing with the oil press 3. - 特許庁

蒸した又は煮たにんにくを練り潰した後に、にんにくを熟成した米味噌、麦味噌又は豆味噌等の味噌に所定比で練り合わせる。例文帳に追加

This garlic-containing Miso is obtained by knead-mashing steamed and boiled garlic and kneading the garlic with Miso such as matured rice Miso, wheat Miso or beans Miso in a weight fraction of 5-30 wt.% of each Miso. - 特許庁

微生物の増殖による腐敗や、蒸れたような臭気の発生を伴わずに、美味しく、栄養価の高い発芽玄米を衛生的に作る。例文帳に追加

To hygienically produce delicious and nutritious germinated brown rice, without the accompaniment of neither putrefaction nor stuffy smell due to breeding of microorganisms. - 特許庁

蒸した玄米と麹の混合よりなる漬物作成用材の製法および漬物作成用材とその漬物に関するものである。例文帳に追加

To provide a method of preparing a pickle-making material comprising mixing steamed whole rice with koji (fermented rice, comparable to malt), to provide the pickle- making material, and to provide the pickle made by using the material. - 特許庁

蒸煮した甘藷を、米麹及び酵母の存在下、温度１０〜４０℃で放置して、糖化とアルコール発酵を行わせ、もろみを製造する。例文帳に追加

The unrefined sake is produced by allowing boiled sweet potato to stand in the presence of rice koji and enzymatic ferments at a temperature range of 10-40°C to be saccharified and alcohol fermented. - 特許庁

植物油と蒸留精製米油とを、20：80〜80：20、好ましくは、30：70〜70：30の重量比率で混合してなる配合食用油。例文帳に追加

The objective formulated food oil includes vegetable oil and rectified rice bran oil at a weight ratio of 20/80-80/20, preferably at a weight ratio of 30/70-70/30. - 特許庁

米飯、蒸し物又は汁物などを、調理し且つ炊きたての状態で他の食品と共に配達できる、給食用のカートを得る。例文帳に追加

To obtain a cart for meals in which cooked rice, steamed foods, soup or the like can be cooked and can be delivered together with other foods in a freshly-boiled state. - 特許庁

特に、盛以降の製麹工程において、種麹をふった蒸米に赤色光を照射すると、ＧＡ／ＡＣＰ値の高い麹が得られる。例文帳に追加

Especially, in a malted rice production process on and after a best condition, when the steamed rice sprinkled with seed malt is irradiated with a red light, malted rice having a high CA/ACP value is obtained. - 特許庁

この発明は、過熱蒸気を使用して生地を処理し、品質良好な、有害物を含まない米菓を得ることを目的としたものである。例文帳に追加

To provide rice cracker of good quality containing no toxic substance through processing dough using heated steam. - 特許庁

【解決手段】米に対して、１００〜２５０℃の温度で、０．１〜６０秒間蒸煮処理を行った後に、炊飯を行う。例文帳に追加

This quality improved cooked rice is provided by performing a steaming treatment on rice at 100-250°C temperature for 0.1-60 sec and then cooking the rice. - 特許庁

米に水を添加して澱粉分解酵素で処理した酵素処理物を、水蒸気蒸留法、気液向流接触抽出法などの香気回収手段に供して回収香気を得ることを特徴とする炊飯米フレーバーおよびその製造方法。例文帳に追加

This cooked rice flavor is characterized by obtaining collected aroma by subjecting, a product produced by adding water to rice followed by treatment with an amylolytic enzyme, to an aroma collecting means such as a steam distillation technique or a gas-liquid countercurrent contact extraction method, and the second objective method is provided for producing the above-mentioned cooked rice flavor. - 特許庁

麦胚芽、大豆胚芽、米胚芽、玄米胚芽のいずれか１つを用いるか、又は２つ以上の胚芽を混合して５０〜１５０℃で蒸すか、又は５０〜１５０℃で焙煎した後に蒸し、しかる後に麹菌、酵母、イースト菌のうち少なくとも一つを加えて醗酵させて得られる酵素食品。例文帳に追加

This food is obtained by including one of a mixture of more than two selected from wheat embryo, soy embryo, rice embryo or brown rice embryo, steaming at 50-150°C or roasting at 50-150°C, then, adding at least one selected from Aspergillus oryjae, yeast or yeast plant thereto and fermenting the resultant. - 特許庁

本発明の食べる甘酒としての米の乳酸醗酵食品は、総米１００を原料として、仕込配合の重量歩合が蒸米８６〜９１％及び麹９〜１４％の歩合で仕込んで乳酸醗酵させ、Ｐｈ３．８〜３．４としたことを特徴とする。例文帳に追加

The rice lactic acid fermented food as the eating amazake is characterized by blending steamed rice 86-91% and koji 9-14% as the ratios in weight to the total rice 100 as raw materials, and fermenting the blended raw materials with lactic acid to Ph3.8-3.4. - 特許庁

酒米の精米歩合（精白率）をあまり上げることなしに、味・香味の良い清酒を醸造することができ、かつ蒸米〜冷却までの処理工程において雑菌が混入することがなく、また作業も熟練を要することなく簡単に実施できる高品質な清酒の製造方法を提供する。例文帳に追加

To provide a method for producing a high-quality refined Sake, which enables brewing of refined Sake having good taste and flavor without excessively increasing milling rate of rice for Sake, preventing contamination with sundry germs in treatment steps from rice steaming to cooling, and easily operable without necessitating skilled labor. - 特許庁

原料米の蒸し米の加水工程、又は、炊飯する炊飯工程のいずれかに原料米に対して大豆多糖類を０．５〜２０重量％添加、あるいは、トレハロースを０．５〜１０重量％併せて添加させて得られたおはぎ生地。例文帳に追加

The dough of rice dumpling covered with bean jam is obtained by adding to raw material rice, 0.5-20 wt.% of soybean polysaccharides, or adding in addition 0.5-10 wt.% of trehalose either in a hydration process of steamed rice of raw material rice or a boiling process of boiling rice. - 特許庁

麹とは、蒸した米に麹菌というコウジカビの胞子をふりかけて育てたもので、米のデンプンをグルコースへ変える糖化の働きをする（詳しくは麹参照）。例文帳に追加

Koji is produced by sprinkling koji mold spores, namely aspergillus onto steamed rice to breed them and it works to carry out the conversion of the starch in rice into glucose, namely carries out saccharification. (For more information, refer to "Koji.")  - Wikipedia日英京都関連文書対訳コーパス

米麹と蒸したもち米を混ぜ、焼酎または醸造用アルコールを加え60日間程度、室温近辺で熟成したものを、圧搾、濾過してつくる。例文帳に追加

Malted rice that has been steamed and mixed with glutinous rice before the addition of shochu or brewing alcohol and left to mature at room temperature for 60 days is pressed and filtered.  - Wikipedia日英京都関連文書対訳コーパス

酒造りが近代化される明治時代以前は、精米は水車で行なわれ、半切り桶の中に蒸米と水をいれ、櫂（かい）で丹念にすりつぶすという大変な重労働であった。例文帳に追加

Before the Meiji period when sake brewing became modernized, yamaoroshi was extremely hard work: rice milling was conducted powered by a water wheel; then, steamed rice and water were put into a flat large tub and were patiently rammed with a mash paddle.  - Wikipedia日英京都関連文書対訳コーパス

昔はもち米は貴重品であり、もち米を蒸したおこわは慶事や祭り、正月など晴れの日しか口にすることができない祝いの席のご馳走であった。例文帳に追加

Glutinous rice was valuable in the past, and okowa made by steaming glutinous rice was such a special food for celebration banquets only eaten in noticeably cheerful and formal situations such as auspicious events, festivals, and the New Year's holidays.  - Wikipedia日英京都関連文書対訳コーパス

中国にも、蒸したもち米を固めたものがあるが、製法はもち米を底の浅い器に敷き込み押し固めるというもので、日本のつき餅とは異なる。例文帳に追加

In China, they have a kind of food which is produced by hardening steamed glutinous rice, however, the production method consists of steamed glutinous rice is spread in a shallow container and is pressed to become hardened and, therefore, its production method is different from that of Japan's tsuki-mochi.  - Wikipedia日英京都関連文書対訳コーパス

チャンさんの家では，(上から時計回りに)お酒，ライチ，酒に浸したもち米，緑豆の入っただんご，竹の葉に包まれた蒸したもち米，そしてマンゴスチンを食べます。例文帳に追加

At Mr. Tranh's house, they have, clockwise from top, liquor, litchis, sticky rice soaked in liquor, dumplings with green beans, steamed sticky rice wrapped in bamboo leaves and mangosteens.  - 浜島書店 Catch a Wave

米麹、蒸米、ヨーグルト、砂糖、酵母菌を入れ、２〜６ヶ月間発酵させて後、砂糖（蜂蜜、水飴）を加え腐敗を抑えて、酵母菌や乳酸菌が生きている酵母天然発酵漬けの床ができる。例文帳に追加

The natural fermentation pickling paste of yeast in which yeast and lactic acid bacteria are alive is produced by putting the malted rice, steamed rice, yogurt, sugar and yeast together to ferment them for two to six months and by adding sugar (honey or a starch syrup) to suppress the decay. - 特許庁

そば葉、茎、実の中から選ばれる１種以上のものと焼酎蒸留粕より得られる米発酵エキス又は米発酵物を含むことを特徴とする血流改善組成物。例文帳に追加

This blood flow-improving composition is characterized by one or more kinds selected from leaves, stems and seeds of buckwheat, and a rice-fermented essence or a rice-fermented product, obtained from lees left after distillation of shochu (Japanese white distilled liquor), included therein. - 特許庁

生米に対して１００〜２５０℃の温度で１０〜２４０秒間蒸煮処理を行い、米の表面に０．１〜１．５ｍｍの糊化層を形成させ、その後冷却しレトルト処理を行う。例文帳に追加

The quality-improved rice gruel is obtained through subjecting raw rice to steaming treatment at 100-250°C for 10-240 sec so as to form a gelatinized layer of 0.1-1.5 mm at the surface of the rice followed by cooling the rice, and subjecting the cooled rice to retort treatment. - 特許庁

１００℃以上の蒸気を鍋内に適宜投入することにより、雑菌を減らし、保温臭を鍋外に送り出し、また、ご飯表面相の乾燥米飯に水分を与えることで食味の良好な保温米飯を提供する。例文帳に追加

Warmed cooked rice which tastes good is provided by properly feeding steam at ≥100°C so as to reduce the various germs, to send the smell caused by warming to outside of the pot and to give moisture to dried cooked rice at the surface layer of the cooked rice. - 特許庁

この発明は、発芽玄米１０％〜５０％と、含水大豆９０％〜５０％の均一混合物を蒸煮後、納豆菌により発酵させたことを特徴とする発芽玄米入り納豆により目的を達成した。例文帳に追加

This fermented soybeans containing germinated unpolished rice is obtained by steaming a uniform mixture of 10%-50% of germinated unpolished rice and 90%-50% of wet soybeans and fermenting the steamed mixture with Bacillus natto. - 特許庁

これにより、炊飯部本体１に米を投入した後の炊飯時や保温時に、炊飯部本体１から米収容部27側への蒸気の侵入がほぼ遮断される。例文帳に追加

Thus, at rice cooking time and heat reserving time after inputting the rice to a rice cooking part body 1, intrusion of steam to the rice housing part 27 side from the rice cooking part body 1 is almost cut off. - 特許庁

この発明は、米菓生地を予備加熱した後、過熱蒸気で焼成し、ついで色付け加熱することを特徴とした米菓製造方法により目的を達成した。例文帳に追加

The method for producing the rice cracker comprises preheating rice cracker dough, baking the product with the heated steam and coloring the product by heat. - 特許庁

米を水に浸漬した後、酸素含量が1.０〜4.０容量％となるように酸素含有気体が存在する高温高圧蒸気雰囲気下で加熱殺菌処理し、次いで、炊飯することを特徴とする無菌米飯の製造方法。例文帳に追加

This production method comprises: immersing rice in water; sterilizing it by heating under high-temperature and high-pressure steam conditions in the presence of 1.0 to 4.0 vol.% of oxygen-containing gas; and then boiling the thus heat-treated rice. - 特許庁

前の工程、蒸しの段階で手加減を間違えたため、蒸米がやわらかすぎて、表面にも内部にも菌糸が喰いこみすぎ、グチャグチャになった状態。例文帳に追加

Condition in which koji is in a mushy state as the steamed rice is too soft and bacterial threads intrude too much into both the surface and the inside because of an error in adjustment during the preceding step when steaming rice.  - Wikipedia日英京都関連文書対訳コーパス

その製造方法としては、蒸煮または焼成などにより加熱処理した高カロテン含有有色甘藷を、蒸煮大豆、米麹あるいは麦麹、食塩とともに混合し、発酵させる。例文帳に追加

The objective Miso is produced by heating a colored sweet potato having high carotene content by steaming or baking, mixing the heat-treated sweet potato with steamed soybean, malted rice or malted wheat and salt and fermenting the mixture. - 特許庁