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

Tsuke-mono (pickles): Takuan-zuke (yellow pickled radish), umeboshi (pickled "ume" - Japanese apricot), shibazuke (salted chopped pickled vegetables), miso-zuke (vegetables pickled in miso (fermented soybean paste)), kasu-zuke (vegetables or/and sliced fish meat pickled in sake lees), nuka-zuke (vegetables pickled in fermented rice bran), wasabi-zuke (wasabi pickled in sake lees) 例文帳に追加

漬物-沢庵漬け、梅干し、柴漬、味噌漬け、粕漬け、糠漬け、山葵漬け - Wikipedia日英京都関連文書対訳コーパス

To provide a pickling bed (commercial name: Eien-no-tomo) for the preparation of pickles having remarkably decreased salt content compared with conventional pickles pickled in rice-bran paste and free from discoloration after pickling.例文帳に追加

従来の糠漬けより大幅に減塩し、かつ漬け上がり後の変色のない漬物を作るための漬床を提供する。 - 特許庁

A waste liquor of pickled Japanese plum is formulated with a fixed amount of bran to constitute a rice bran mixed with salt for making pickles.例文帳に追加

梅干し廃液を所定量のぬかと混合することによって、漬物用のぬか床を構成するようにした。 - 特許庁

To provide a method for producing seaweed-containing rice-bran paste for pickles comprising controlling various germs and toxic microorganisms during aging rice-bran paste; and to provide a method for obtaining pickles enriched in useful components derived from the seaweed.例文帳に追加

漬物用糠床熟成時の雑菌や有害微生物の制御方法、海藻由来の有用成分を強化した漬物の製造方法を得る。 - 特許庁

What is different from pickles made in rice-bran paste is that miso paste itself is for eating and seasoning. 例文帳に追加

ぬかみそを用いる一般的な漬物と異なる点は、味噌そのものが食用、調味料として用いられる点である。 - Wikipedia日英京都関連文書対訳コーパス

The method for producing seaweed-containing rice-bran paste comprises utilizing viscosity of edible seaweed for rice-bran paste for pickles to facilitate increase of lactobacillus and accumulation of lactic acid to decrease accompanying respective pH so that the toxic microorganisms are controlled from an early stage of an aging process.例文帳に追加

食用海藻が有する粘性を漬物用糠床に利用することで、乳酸菌の増殖や乳酸の蓄積が促進され、付随するｐＨの低下により熟成初期から有害微生物の制御が可能となる。 - 特許庁

Through such a method, rice-bran paste enriched in the useful components comprising edible seaweed can be obtained, and thereby pickles enriched in the useful components comprising edible seaweed can be obtained through pickling vegetables, or the like, in the rice-bran paste.例文帳に追加

また、同技術によって食用海藻の有用成分を強化した漬物用糠床が得られるため、同糠床に野菜等を漬け込むことにより、最終的に食用海藻の有用成分を強化した漬物が得られる。 - 特許庁

The method for producing the pickles comprises using the seaweed past, so that the pickles having aromaticity and excellent in water-holding capacity are produced more easily in handling, when compared with conventional rice-bran pastes for pickling which have problems of odors and require labors for handling them.例文帳に追加

匂いの問題や管理に手間のかかる従来のヌカ床に比べて、芳香性を有し、保水力に優れ、管理の容易な漬け物床を海藻から調製することができる。 - 特許庁

To provide a rice-bran fermented composition reducing time for manufacturing rice-bran paste pickle soaking liquid, simplifying maintenance of the soaking liquid, retaining stability and uniformity of the ingredients in the liquid, adding favorable flavor to produced rice-bran pickles, and solving the problem in washing work of coarse rice-bran grains and discharged water following the washing work.例文帳に追加

特に工業的な糠漬け製造における糠漬け用浸漬液の製造期間の短縮およびそれらの維持の簡便化、その成分安定性および均一性の保持、並びに製造された糠漬けに対する良好な風味の付与および粗大糠粒子の洗浄作業とそれに伴う排水問題を解消すること。 - 特許庁

A method for producing the pickles includes salt-pickling in nisin-containing salt, vegetables such as Chinese cabbage, cucumber and radish, and fish egg such as herring roe, washing the product in water followed by dehydrating, pickling the product in pickle paste such as salt, soy sauce, fermented soybean paste, sake lees, malted rice, mustard powder, rice bran, unrefined sake and vinegar, and preserving the product.例文帳に追加

白菜、キュウリ、ダイコン等の野菜や数の子等の魚卵を、ナイシンを含む食塩に塩漬け後、水洗いしてから水を切り、塩、しょう油、みそ、かす、こうじ、からし粉、ぬか、もろみ、酢等の漬床に漬込んで保存する。 - 特許庁

Nuka-zuke (or nukamiso-zuke), which is also called dobu-zuke or dobo-zuke, is one type of representative pickles in Japan, made by pickling vegetables in nuka-doko (a rice bran bed made by lactic acid fermentation). 例文帳に追加

糠漬け（ぬかづけ、糠味噌漬け（ぬかみそづけ）とも）とはどぶ漬け、どぼ漬けとも呼ばれ、糠を乳酸発酵させて作った糠床（ぬかどこ）の中に野菜を漬けこんで作る日本を代表する漬物の一つである。 - Wikipedia日英京都関連文書対訳コーパス