「RICE KOJI」に関連した英語例文の一覧と使い方 - Weblio英語例文検索

Evaluate koji (malted rice) by checking the condition of haze (white spots on the surface of steamed rice which become visible as koji yeast propagates). 例文帳に追加

はぜ落ちの度合等のこうじ判定を行う。 - Wikipedia日英京都関連文書対訳コーパス

Typically, white koji, kuro koji (kuro-koji bacterium) and yellow koji is used for shochu (distilled spirit), kuro koji for awamori (distilled spirit originated in Okinawa), and aka koji (ang-khak) for Shaoxing rice wine. 例文帳に追加

焼酎には白麹・黒麹（黒麹菌）・黄麹、泡盛には黒麹、紹興酒には赤麹が用いられるのが通常である。 - Wikipedia日英京都関連文書対訳コーパス

As the koji (rice malt) mold used for the production of the malted rice, either yellow koji mold or black koji mold can be used.例文帳に追加

米麹の製造に使用する麹菌として、黄麹菌又は黒麹菌を用いることができる。 - 特許庁

While dangake (to have the fermenting mix of 'steamed rice, koji [rice cultivated with a mold, usually aspergillus oryzae] and water' added with more steamed rice, koji and water in batches) is usually conducted three times (i.e. adding rice, koji and water mix in three batches) in the current sake brewing process, it is said that Nara-ryu involved dangake of four to five times. 例文帳に追加

段掛けは通常三回であるが、奈良流では四回から五回おこなったという。 - Wikipedia日英京都関連文書対訳コーパス

Principal raw materials of sake are rice, water and koji (malted rice). 例文帳に追加

日本酒の主な原料は、米と水と麹（米麹）である。 - Wikipedia日英京都関連文書対訳コーパス

On the other hand, koji used in other Eastern countries, including China, is called mochi koji (literally, rice-cake koji). 例文帳に追加

それに対して、中国など他の東洋諸国で用いられる麹は、餅麹（もちこうじ）と呼ばれている。 - Wikipedia日英京都関連文書対訳コーパス

COSMETIC COMPONENT COMPRISING RICE KOJI, DRIED KOJI AND DRIED POWDERY KOJI, AND ITS PREPARATION METHOD例文帳に追加

米麹、乾燥麹又は乾燥粉末麹からなる化粧料成分及びその製造方法 - 特許庁

METHOD FOR PRODUCING BROWN RICE KOJI AND METHOD FOR PRODUCING VINEGAR USING THE SAME BROWN RICE KOJI例文帳に追加

玄米麹の製造方法、及び該玄米麹を用いる食酢の製造方法 - 特許庁

Koji used for sake brewing is produced by sprinkling spores of koji mold, namely aspergillus onto steamed rice and it is also called rice koji. 例文帳に追加

日本酒に用いる麹は、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あり、米麹（こめこうじ）ともいう。 - Wikipedia日英京都関連文書対訳コーパス

In case of sake, rice koji plays such role. 例文帳に追加

その役割を担うのが、日本酒の場合は米麹である。 - Wikipedia日英京都関連文書対訳コーパス

In preparation, steamed rice and koji are added in three steps. 例文帳に追加

また仕込むときに三回に分けて蒸米と麹を加える。 - Wikipedia日英京都関連文書対訳コーパス

Whether or not rice has a structure that allows the easy production of koji 例文帳に追加

麹をつくりやすい構造をしているかいなか。 - Wikipedia日英京都関連文書対訳コーパス

This can contain about 1.8 liters worth of rice koji. 例文帳に追加

ここにだいだい一升ぐらいずつ米麹が入る。 - Wikipedia日英京都関連文書対訳コーパス

Koji: made of rice, barley, bean and so on; showing regional variation. 例文帳に追加

麹-米、ムギ、豆など地域によって様々。 - Wikipedia日英京都関連文書対訳コーパス

METHOD FOR PRODUCING SWEET DRINK MADE FROM FERMENTED RICE USING LIQUID KOJI例文帳に追加

液体麹を用いた甘酒の製造方法 - 特許庁

METHOD FOR PRODUCING LIQUID KOJI USING UNPOLISHED RICE例文帳に追加

玄米を用いる液体麹の製造方法 - 特許庁

"Moro-haku" ("moro" means both sides, and "haku" means polishing) was the name of a sake brewing method which used polished rice for both the "koji-mai" (the rice in which the mold of "koji" [Aspergillus oryzae] was cultivated) and the "kake-mai" (also called "fukashi," meaning the steamed rice). 例文帳に追加

諸白（もろはく）とは、日本酒の醸造において、麹米と掛け米（蒸米）の両方に精白米を用いる製法の名。 - Wikipedia日英京都関連文書対訳コーパス

Depending on the intended use, there are two types of rice, namely kojimai (rice for koji) and kakemai (rice used to produce moromi or raw unseishu). 例文帳に追加

用途によって、麹米（こうじまい）用と掛け米（かけまい）用の2種類がある。 - Wikipedia日英京都関連文書対訳コーパス

This germinated brown rice-containing bread is made from a bread-making material characterized by comprising germinated brown rice flour, yeast, lactobacillus, koji and rice flour.例文帳に追加

発芽玄米粉、酵母、乳酸菌、麹及び米粉を含有することを特徴とする製パン材。 - 特許庁

This cosmetic is obtained by polishing a brown rice to provide a polished rice having 90-50% degree of milling, forming a koji by allowing Aspergillus oryjae to act on the polished rice, drying the obtained koji and optionally powdering the dried koji to provide the dried (powder) koji, and formulating the dried (powder) koji as an active ingredient with other cosmetic components.例文帳に追加

玄米を精米して精白度９０〜５０％の精白米とし、これに麹菌を作用させて製麹し、得られた米麹を乾燥しさらに必要に応じて粉末化することにより乾燥（粉末）麹とし、これらを有効成分として他の化粧料成分と共に配合し化粧料とする。 - 特許庁

Twice the amount of koji, steamed rice, and water is introduced compared to the hatsuzoe once the yeast familiarized itself with the environment with koji and steamed rice. 例文帳に追加

酵母が、麹や蒸米の入れられた環境に慣れたのを見計らって、初添の約2倍量にあたる麹と蒸米と仕込み水を投入する。 - Wikipedia日英京都関連文書対訳コーパス

Koji converts rice starch into glucose, and carries out saccharification. 例文帳に追加

これが米のデンプンをグルコースに変える、すなわち糖化の働きをする。 - Wikipedia日英京都関連文書対訳コーパス

Rice, koji, water and lactic acid are mixed. -> Adding yeast -> Temperature control -> Sake mash-making completed. 例文帳に追加

米、麹、水、乳酸を混ぜる>酵母添加>温度管理>酒母完成 - Wikipedia日英京都関連文書対訳コーパス

Its name is taken from the stickiness of koji (malted rice) in amazake on the surface. 例文帳に追加

表面についた甘酒の麹がべとべとしていることからこの名がついた。 - Wikipedia日英京都関連文書対訳コーパス

The simplified hako-koji method called toko-koji (floor koji) does not use a box but spreads the steamed rice on top of a huge counter placed in a koji culture room, where koji spores are spread on it, and it is cooled down while still on the counter as in the futa-koji method for making nihonshu. 例文帳に追加

箱麹法より、さらに簡略化された日本酒床麹法（とここうじほう）では、箱状の道具は用いず、麹室に設けられた大きな台のうえに蒸し米を広げ、そこへ麹菌を振りかけると、その台に乗せたまま日本酒蓋麹法からあとの熱を冷ます工程をおこなう。 - Wikipedia日英京都関連文書対訳コーパス

After that, rice is steamed so that the rice starch will be easily decomposed by the koji enzyme. 例文帳に追加

その後、麹の酵素が米のデンプンを分解しやすくさせるために、米を蒸す。 - Wikipedia日英京都関連文書対訳コーパス

Miso made with a lot of rice koji (malted rice) tend to mature in a short period. 例文帳に追加

また、米麹が多く使用される味噌ほど熟成期間が短く済む傾向もある。 - Wikipedia日英京都関連文書対訳コーパス

After Bunan no Koji Sodo (a riot caused by rice malt sellers in the Bunan era) in 1444, the rice malt-manufacturing business was merged into sakaya even in Kyoto. 例文帳に追加

文安の麹騒動（1444年）以後は京都においては麹屋業も吸収合併した。 - Wikipedia日英京都関連文書対訳コーパス

This method for producing the rice bran malt comprises mixing rice bran, lactate acid and water with a Koji mold followed by culturing the product.例文帳に追加

米糠、乳酸、水および麹菌を混合し、培養して糠麹を製造する。 - 特許庁

In reality, however, as there are restrictions "koji ratio 15 % or more" and "use of standard rice, "sake with the ratio of koji below fifteen percent, produced from substandard rice, crushed rice produced in the process of polishing rice, or rice powder cannot be called "junmaishu." 例文帳に追加

実際は上記にあるように「麹歩合15%以上」「規格米使用」といった縛りがあり、麹歩合15%未満の酒、規格外米・屑米・米粉を使用した酒は純米酒を名乗れないようになっている。 - Wikipedia日英京都関連文書対訳コーパス

Bunan no Koji Sodo was an incident in which Kitano koji za (a guild in Kitano for producers of koji malt, a kind of mold grown on produce such as boiled rice), who controlled production of koji malt (which is part of the sake brewing process) in Kyoto, was attacked by the Muromachi bakufu (Japanese feudal government headed by a shogun) causing its decline during the Muromachi Period. 例文帳に追加

文安の麹騒動（ぶんあんのこうじそうどう）とは、室町時代、京都において酒造工程の一つである麹造りを支配していた座（北野麹座）が室町幕府の攻撃を受けて没落した事件。 - Wikipedia日英京都関連文書対訳コーパス

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.") 例文帳に追加

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）。 - Wikipedia日英京都関連文書対訳コーパス

The method for producing red koji comprises preparing red koji by using a rice having ≤15% amylose content in starch as a raw material for preparing koji, e.g. glutinous unpolished rice.例文帳に追加

製麹原料として、デンプン中のアミロース含量が１５％以下である米、例えばもち米玄米を用いて製麹することを特徴とする紅麹の製造法。 - 特許庁

To readily and surely prepare steamed rice subjected to seeding treatment as seeded steamed rice having hard outside and soft inside and suitable for production of Koji (molted rice) for Ginjo liquor (quality sake brewed from the finest rice) and enable production of stable and high-quality Koji for Ginjo liquor.例文帳に追加

種付け処理された蒸米を吟醸酒用麹の製造に好適な外硬内軟の種付け済み蒸米に容易かつ確実に調製し、それにより、安定した高品質の吟醸酒用麹の製造を可能とする。 - 特許庁

Rice koji contains amylase and glucoamylase, which are degrading enzymes produced by koji mold and degrade starch. 例文帳に追加

米麹は、コウジカビが生成するデンプンの分解酵素であるアミラーゼやグルコアミラーゼを含んでいる。 - Wikipedia日英京都関連文書対訳コーパス

"Horei" (sanding to cool) or "karashi" means to leave white rice after polishing, sake mash after wake and koji after koji delivery as they are until using in the next stage. 例文帳に追加

精米後の白米、分け後の酒母、出麹後の麹を次の工程で使用されるまで放置すること。 - Wikipedia日英京都関連文書対訳コーパス

If we understand nihonshumai (rice for sake) as raw material for sake, other than kojimai (rice for koji) and shubomai (rice for shubo), there is kakemai that is added during the preparation for unrefined sake. 例文帳に追加

日本酒の原料として日本酒米をとらえるならば、麹米、酒母米のほかに、日本酒醪を仕込むときに加える掛け米がある。 - Wikipedia日英京都関連文書対訳コーパス

This fermented food is obtained by swelling wild rice with water followed by steaming thus swollen wild rice and adding koji to the thus steamed wild rice to effect fermentation.例文帳に追加

ワイルドライスを水で膨潤させ蒸煮した後、麹を加えて発酵させて発酵食品を得る。 - 特許庁

The method for manufacture of glutinous rice Koji includes (a) a process of drying glutinous rice, (b) a process of adding water, (c) a process of steaming glutinous rice, and (d) a process of producing Koji.例文帳に追加

糯米麹の製造方法であって、（ａ）糯米を乾燥する工程；（ｂ）加水する工程；（ｃ）糯米を蒸煮する工程；および、（ｄ）製麹する工程、を包含する、方法。 - 特許庁

To provide a brown rice koji having excellent nutrient ingredients of the brown rice, containing citric acid imparting refreshing sourness to vinegar at a high concentration with a low content of oxalic acid and to further provide the vinegar, especially brown rice black vinegar improving the flavor without forming crystalline precipitates of an oxalate by using the koji.例文帳に追加

玄米の優れた栄養成分を有し、食酢に爽快な酸味を与えることのできるクエン酸を高濃度に含有し、シュウ酸含有量の少ない玄米麹を提供すること。 - 特許庁

Rice, koji, and water are put into a tub (tank).-> Yamaoroshi -> Temperature control -> Adding yeast -> Temperature control -> Sake mash-making completed 例文帳に追加

米、麹、水を桶（タンク）に投入>山卸>温度管理>酵母添加>温度管理>酒母完成 - Wikipedia日英京都関連文書対訳コーパス

"Yamaoroshi" means working to mix rice, koji and water using an oar-like tool and it is also called "Motosuri." 例文帳に追加

「山卸」とは米と麹と水を櫂で混ぜる作業のことで「酛すり」ともいう。 - Wikipedia日英京都関連文書対訳コーパス

For the purpose of facilitating fermentation, koji (malted rice) is sometimes added, besides enzymes included in the guts. 例文帳に追加

内臓に含まれる酵素以外に、発酵を促進するために麹を加える場合もある。 - Wikipedia日英京都関連文書対訳コーパス

The brewing method using unpolished rice for both the koji-mai and the kake-mai, as well as the sake made using this method, were both called "namizake." 例文帳に追加

麹米、掛け米ともに精白しなければ並酒（なみざけ）と呼ばれた。 - Wikipedia日英京都関連文書対訳コーパス

Brewery workers tell each other about the essence of yamaoroshi in the following way, 'Break down steamed rice with koji rather than ramming with a mash paddle!' 例文帳に追加

蔵人のあいだでは山卸の心得を「櫂でつぶすな麹で溶かせ」などという。 - Wikipedia日英京都関連文書対訳コーパス