「brewing」に関連した英語例文の一覧と使い方(20ページ目) - Weblio英語例文検索

Consequent upon the foregoing, since 1990s, the number of breweries that have their own agricultural land (paddy fields) in which to produce sakamai and carry out rice growing from spring to autumn and sake brewing from autumn to spring, and other breweries that conclude contracts for growing to unify their production systems, has rapidly increased. 例文帳に追加

その反省から、1990年代以降は自前の酒米用農地（田んぼ）を持ち、春から秋にかけては米作りを、秋から春にかけては酒造りをおこなう蔵や、酒米作りを専門とする農家と栽培契約をむすび一体化した生産体制に切り替える蔵が急増している。 - Wikipedia日英京都関連文書対訳コーパス

It seems that the tools owned by brewers in those days were little more than kitchen utensils because large implements for brewing sake had not yet been developed, but based on high-level knowledge accumulated about "Bodai-moto" (a sake ingredient), "Ni-moto" (a sake producing method) and others, they seem to have produced Nanto moro-haku with considerable effort and scrupulously refined techniques. 例文帳に追加

まだ大規模な酒造器具も開発されておらず、台所用品に毛の生えた程度の器具しかなかったと思われるこの時代に、菩提酛、煮酛など高度な知識の集積にもとづいて、かなりの手間を掛け、精緻に洗練された技術で製造していたと思われる。 - Wikipedia日英京都関連文書対訳コーパス

Bodaisen was in its prime in the early Muromachi period (in other words, the period of the Northern and Southern Courts), and after a while, from the Period of Warring States, it went into decline under the Japan rulers' policies to weaken the power of temples, but still, there were many sake brewers who would inherit the brewing method of Bodaisen from Nara temples. 例文帳に追加

室町時代初期、南北朝時代(日本)に最盛期を迎え、やがて戦国時代(日本)以降、寺院勢力のそぎ落としを狙う支配者たちの政策のもとに衰えていったが、この酒の味を引き継ごうと志す奈良流の造り酒屋は多かった。 - Wikipedia日英京都関連文書対訳コーパス

As kanzukuri became the main method, sake brewing became restricted to winter and farmers became sake brewers as an extra job only during the winter, and toji worker groups began to form in each district. 例文帳に追加

また、寒造りが主流となったことによって、酒造りは冬に限られた仕事となったので、農民が出稼ぎとして冬場だけ杜氏を請け負うようになり、やがて各地にそれぞれ地域的な特徴を持った杜氏の職人集団が生成されていったという側面もうまれた。 - Wikipedia日英京都関連文書対訳コーパス

Sake no tsukasa was not only a name of the department but also a name of the office, and it is said that it consisted of the three buildings, that is, sakedono where jars for brewing sake were placed, usudono for rice polishing, and kojimuro for producing malt for sake. 例文帳に追加

造酒司は部署だけでなく役所の名称で、建築的な構造としては、酒を醸造する甕がならんだ酒殿（さけどの）が一宇、日本酒精米をおこなう舎である臼殿（うすどの）が一宇、日本酒麹造りを造るための麹室（こうじむろ）が一宇、計三宇という配置であったという。 - Wikipedia日英京都関連文書対訳コーパス

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. 例文帳に追加

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。 - Wikipedia日英京都関連文書対訳コーパス

On the other hand, in the early Edo period Japan had a technique which was later named as sake brewing in all seasons, and the sake were brewed five times throughout a year such as, new brew of sake, aishu (sake brewed in the middle season), kanmae-zake (also referred as kanmae-sake; sake brewed before winter), kanshu (sake brewed in winter) to haruzake (sake brewed in early spring). 例文帳に追加

いっぽう日本国内においては、江戸時代初期には、後世から四季醸造と名づけられる技術があり、新酒、間酒（あいしゅ）、寒前酒（かんまえざけ/かんまえさけ）、寒酒（かんしゅ）、春酒（はるざけ）と年に五回、四季を通じて酒が造られていた。 - Wikipedia日英京都関連文書対訳コーパス

The long-term fermentation kept at low temperatures by Akita method which was used for "Aramasa" in Akita by Uhei SATO and got a high prize in the kanpyokai of 1928, 1930, and 1932 in a row, gathered attention and the Aramasa yeast separated from it was designated as the sixth yeast of the Brewing Society in 1935. 例文帳に追加

昭和3年（1928年）、同5年、同7年と立て続けに鑑評会で優等賞を取った佐藤卯兵衛の秋田『新政』（あらまさ）の秋田流低温長期醗酵が注目を集め、ここから分離された新政酵母が昭和10年（1935年）に協会系酵母協会6号となった。 - Wikipedia日英京都関連文書対訳コーパス

Even if they tried to produce good quality sake, it was difficult for them to get enough materials because the rice for sake brewing was received only through the ration system under the food-control system which was established in 1942 and issued rice and grain passbooks to public. 例文帳に追加

良質な酒を生産しようと志しても、いまだ昭和17年（1942年）に制定された食糧管理制度の下に国民には米穀通帳（べいこくつうちょう）が発行され、酒造米も配給制となっていたために、満足のゆく原料の調達が困難であった。 - Wikipedia日英京都関連文書対訳コーパス

Then, if 'more production, more sale,' 'sake for sale could be produced by making final adjustments with adding alcohol even if the brewing was cut corners' and 'even a good sake would be disregarded by consumers and it would be sold at the same price as others after all,' the producers did not make corporate efforts. 例文帳に追加

それで「造れば造るほど売れる」、「造りに手を抜いてもアルコール添加で最終調整すれば出荷できる酒に仕上がる」、「よい酒を造っても消費者に見向きもされず、しょせん販売価格は同じになる」のであれば、生産者も企業努力をしなくなる。 - Wikipedia日英京都関連文書対訳コーパス

Unlike sakabe at the Miki no Tsukasa, such priests can be somewhat regarded as the origin of latter-day toji schools because they developed each temple's unique taste and brewing method such as bodaimoto (the oldest starter of refined sake), but they still did not have a direct relation with latter-day toji, in view of their organization system. 例文帳に追加

この僧たちは造酒司の酒部とは異なり、菩提酛に代表されるようなそれぞれの寺院の味や造り方を分化させていったため、のちの杜氏集団の流派の原型と見ることもできるが、集団としての制度など考えると、後世の杜氏とは直接的なつながりはない。 - Wikipedia日英京都関連文書対訳コーパス

Hanzoshu in each region had been greatly affected by brewing policies of the bakufu (Japanese feudal government headed by a shogun) and had eventually survived until the end of the Edo period led by various events reflecting ups and downs in each era, but most hanzoshu was not so successful that it could not help the difficult financial conditions of clans. 例文帳に追加

各地の藩造酒は、幕府の酒造統制に翻弄され、それぞれ時代とともに衰滅や復活など多様な経緯をたどりながら日本酒の歴史江戸時代後期まで続いていくが、最終的にほとんどの藩造酒は藩の財政逼迫を救うほどには成功はしなかった。 - Wikipedia日英京都関連文書対訳コーパス

A branch office of a toji group was established in a region where there were many breweries, and when a toji post of a brewery became vacant, this office functioned as a coordinator or an agency to assign the next toji from the same school to that post immediately, so that the brewery was able to keep the same brewing method and the same sake taste. 例文帳に追加

酒蔵が多い地方には、杜氏集団の出先機関のようなものを設置し、杜氏の空きのポストが出ると、すぐに同じ流派から次の杜氏が入って、その蔵の酒造りが途絶えないように、そして、その蔵の味が変わらないように、斡旋や仲介をほどこした。 - Wikipedia日英京都関連文書対訳コーパス

As seen in the visible examples of wine and champagne made by monasteries of Benedictine Order as well as of beer made by Trappist Monasteries in Europe, many civilizations have a period in which religious power leads the brewing industry for reasons similar to those stated above. 例文帳に追加

ヨーロッパにおけるベネディクト派修道院のワインやシャンパン、トラピスト派修道院のビールなどが分かりやすい例であるように、上記とほぼ同じ理由から、宗教勢力が醸造業の最先端を牽引していく時代というものは、さまざまな文明で見出されるのである。 - Wikipedia日英京都関連文書対訳コーパス

Sake breweries developed in Kyoto City but soboshu, made by temples which quietly continued brewing sake without being bothered by worldly complication, was more highly-esteemed as merchants in town began to fight over the market as in the case of Bunan no Koji Sodo (Riot caused by rice malt sellers in the Bunan era). 例文帳に追加

京都市中に造り酒屋などが発生したが、文安の麹騒動のように市中の商人同士で商圏をめぐって争いごとが起こると、そうした俗世の混乱とは無縁に淡々と酒造りを続ける僧坊酒がさらに評価を高めることになった。 - Wikipedia日英京都関連文書対訳コーパス

There is also a persistent view that people should be allowed to make liquors freely at home as long as they fill out an income-tax return and only liquor tax evasion should be controlled, since sake brewing is only restricted for tax reasons and income tax payment is made by declaration. 例文帳に追加

また酒造の制限は税制上の理由であり、所得税などは申告税制になっていることから家庭内酒造についても申告納税さえすれば自由に認めるべきであり、脱税酒についてのみ取締りをするべきであるという根強い意見もある。 - Wikipedia日英京都関連文書対訳コーパス

Licensed brewer is someone who passed the written and practical tests about sake brewing which is a kind of skill assessment system of nationally-accredited qualification conducted by prefectural governors (the questions are made up by Japan Vocational Ability Development Association and the administrator is Prefectural Vocational Ability Development Association). 例文帳に追加

酒造技能士（しゅぞうぎのうし）とは、国家資格である技能検定制度の一種で、都道府県知事（問題作成等は中央職業能力開発協会、試験の実施等は都道府県職業能力開発協会）が実施する、酒造に関する学科及び実技試験に合格した者をいう。 - Wikipedia日英京都関連文書対訳コーパス

There were some quotations from other technical books on sake brewing that had been written in earlier times, which means that there had been such kind of books before "Domoshuzoki," but none of those have been found and it is totally unknown what book they were. 例文帳に追加

なかには、これより前の時代に書かれていた酒造技術書から引用している箇所が多く、『童蒙酒造記』以前にも優れた同類の書物が存在したことがうかがわれるが、現在まで発見されておらず、はたしてどういう文献が存在したのかすら謎である。 - Wikipedia日英京都関連文書対訳コーパス

Multiple parallel fermentation ("並行複発酵") is a type of fermentation that takes place in the sake brewing process, meaning that saccharification (the conversion of starch into glucose by koji enzyme) and fermentation (the conversion of glucose into alcohol by yeast) occur simultaneously in the same container. 例文帳に追加

並行複発酵（へいこうふくはっこう）とは、醸造酒の製造過程で起こる発酵の一種であり、麹の酵素によってデンプンがブドウ糖に変化する糖化と、ブドウ糖が酵母の働きによってアルコールに変化する発酵とが、同一容器中で同時に行われることをいう。 - Wikipedia日英京都関連文書対訳コーパス

According to the reference offered by Brewing Society of Japan, translations such as '酵母(yeast)' or '清酒発酵母 (sake yeast)' first appeared in brewery magazines in the period during 1889 to 1890, which were described variously as '酵母,' '清酒酵母,' '醸母,' '醸母菌,' or 'イ-スト' for some time. 例文帳に追加

日本醸造協会の資料ページによれば、「酵母」「清酒発酵母」という翻訳語が初めて醸造雑誌に見られるようになるのは明治21年（1889年）～22年にかけてであったが、その後しばらくは「酵母」「清酒酵母」「醸母」「醸母菌」「イースト」などさまざまな呼称で表現されていた。 - Wikipedia日英京都関連文書対訳コーパス

In the 1920's, from the Taisho period through the early Showa period, the National Institute of Brewing conducted researches for higher quality sake, and during the course production of sake yeasts for making archetypes of sake which were later developed and spread as Nihonshu ginjo-shu (high-quality sake brewed at low temperatures from rice grains milled to 60 % weight or less) began. 例文帳に追加

大正時代から昭和時代初頭、1920年代には、国立醸造研究所を中心として、さらに高度な品質の日本酒の開発が模索され、そうした中でのちに日本酒吟醸酒の誕生として普及する酒の原形を醸造する清酒酵母が造られ始めた。 - Wikipedia日英京都関連文書対訳コーパス

The method for identifying barley variety having an excellent brewing property comprises determination of the remaining enzymatic activity of the barley β-amylase after heat treatment, or determination of the DNA polymorphisms of the region containing the β-amylase structural gene, the method for breeding the barley variety by using the method and the barley variety obtained by breeding the variety.例文帳に追加

加熱処理後に残存するオオムギβ−アミラーゼの酵素活性を測定するか、β−アミラーゼ構造遺伝子を含む領域のＤＮＡ多型性を決定することによる、発酵性の高いオオムギ品種を同定する方法、前記方法を用いたオオムギ品種の育種方法及び育種により得られたオオムギ品種。 - 特許庁

The present invention provides the koji mold in which decomposition ability of trehalose in a cell or a conidium is deficient, particularly the koji mold in which a gene involving decomposition of trehalose, e.g., neutral trehalase gene is broken and provides the method for producing the koji for brewing by inoculating the koji mold into a protein raw material derived from a plant or an animal and culturing the koji mold.例文帳に追加

菌体又は分生子内のトレハロースの分解能が欠損した麹菌、特に、中性トレハラーゼ遺伝子等のトレハロースの分解に関与する遺伝子が破壊された麹菌、該麹菌を植物由来あるいは動物由来のタンパク質原料に接種、培養することを特徴とする醸造用麹の製造法。 - 特許庁

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.例文帳に追加

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。 - 特許庁

The hose for brewing comprises 100 parts by weight of a hydrogenated vinyl aromatic monomer-diene monomer copolymer (I) having a peak temperature of tan δ of -20°C to 40°C and a number average molecular weight of 30,000-300,000 and 10-400 parts by weight of polyolefin resin (II), and does not contain any plasticizer.例文帳に追加

ｔａｎδのピーク温度が−２０℃以上４０℃以下で、数平均分子量が３００００〜３０００００の水素添加ビニル芳香族モノマー−ジエンモノマー共重合体(Ｉ)１００重量部に対し、ポリオレフィン樹脂（II）１０〜４００重量部含有し、かつ可塑剤を含有しない材料からなる醸造用ホース。 - 特許庁

More concretely, a yeast in which the ester synthesis ability contributing to the flavor of a product is obtained by regulating the expression amount of a gene EEB1 encoding EEb1p which is the acyl-CoA:ethanol O-acyltransferase/esterase in a brewing yeast, in particular, non-ScEEB1 gene characteristic of beer yeast, and the yeast is used to produce the alcoholic drink.例文帳に追加

さらに具体的には、醸造酵母のアシルCoA：エタノールO-アシルトランスフェラーゼ/エステラーゼであるEEB1pをコードする遺伝子EEB1、特にビール酵母に特徴的なnon-ScEEB1遺伝子の発現量を制御することによって、製品の香味に寄与するエステルの生成能を制御した酵母を得、当該酵母を用いて酒類を製造する。 - 特許庁

The amount of sake produced by a brewer with sakekabu is expressed in sake brewing kokudaka (yield in the unit of koku), which is the percentage of sake produced using one koku (about 180 litters) of unhulled rice (Taxation was based on rice in this stage at that time. When polished, it becomes some 60 percent in volume depending on how well it is polished. That means the volume of only the brown rice is about 0.6 koku). 例文帳に追加

酒株を持った酒造人が生産する酒の量を酒造石高といい、籾米1石（当時の徴税はこの状態であり、精米すると精米度合いにもよるがおよそ6割になる。つまり玄米だけの体積は0.6石程度となる）を使った際に生成できる酒の歩合である。 - Wikipedia日英京都関連文書対訳コーパス

The fourth head, Gentaro YOSHIMURA, had a career as the representative of the Shuzogyo Fukkatsu Kisei-domei (an association formed to carry out reactivation of the sake brewing industry,) which is a nationwide organization to submit requests for permission to restore the license to brew seishu by the sake breweries across the country who had been compelled to close or suspend their business by Senji Kigyo Seibi Rei (the acts for industrial readjustment in wartime) and he made a direct plea to the General Headquarters of the Allied Forces (GHQ) in 1947. 例文帳に追加

4代目吉村源太郎は、戦時企業整備令によって廃業・休業した全国の酒造会社の清酒製造免許復活許可を求める全国組織「酒造業復活期成同盟」の代表を務め、1947年連合国軍最高司令官総司令部（GHQ）に直訴。 - Wikipedia日英京都関連文書対訳コーパス

The bakufu never entirely prohibited sake brewing because tax yields from sake breweries were an important revenue for the bakufu and the existence of sake was not to be ignored due to its adjustment function of the price of rice, and also in domains in northern Japan such as Tohoku and Hokuriku regions, sake was no luxury item whatsoever but an essential good to warm the inhabitants. 例文帳に追加

しかし、幕府としても酒蔵からの税収は貴重な財源であり、米価の調節機構としても酒の存在は無にしてはならず、また東北や北陸の北国諸藩では酒はけっして贅沢品ではなく身体を温める必需品であったので、まったく酒造りを禁じてしまうということはなかった。 - Wikipedia日英京都関連文書対訳コーパス

Intricate manual techniques that do not rely on machines are required when brewing expensive Nihonshu (Japanese rice wine) ginjo sake (sake made from rice grains milled to 60% or less of original weight), and koji-buta are box-shaped tools used to divide the koji when using the futakoji method. 例文帳に追加

日本酒吟醸酒など高級酒を仕込むときには、高度な技術と機械に頼らない手作業が必要とされるが、麹造りの段階でそれにあたる日本酒蓋麹法（ふたこうじほう）のなかで、日本酒蓋麹法と呼ばれる、熱を帯びてきた日本酒麹を小分けにするときに詰める箱状の道具が麹蓋である。 - Wikipedia日英京都関連文書対訳コーパス

Although the technique of ginjoshu seemed to be able to develop rapidly by the invention of vertical-type rice-milling machines in 1930, it could not be fully developed for almost 30 years, damaged by the regulation of the rice-polishing ratio which was under 65 percent in the Showa 13 brewing year (1938 to 1939). 例文帳に追加

昭和5年（1930年）の縦型精米機の登場によって、一時は飛躍的な発展の可能性がかいまみえた日本酒吟醸酒の技術に関しても、昭和13酒造年度（1938年-1939年）から精米歩合が65%以下に規制されて出鼻をくじかれ、本格的な発展にはなお三十年近い歳月を待つことになった。 - Wikipedia日英京都関連文書対訳コーパス

Its origin is that peasants in a region where farming during only a summer period could not produce enough money due to poor lands formed a group involving young people in their villages, and they went to another region called sake-dokoro (a place famous for sake brewing) where people brewed sake using the local good water, in order to make some additional incomes during a winter period, which was an agricultural off-season. 例文帳に追加

概して土地が乏しく夏場の耕作だけでは貧しかった地方の農民が、農閑期である冬に年間副収入を得るべく、配下に村の若者などを従えて、良い水が取れ酒造りを行なっている地域、いわゆる酒どころへ集団出稼ぎに行ったのが始まりである。 - Wikipedia日英京都関連文書対訳コーパス

The selection of gozenshu differed according to the lord of each domain; for gozenshu, some daimyo selected Itami sake like the shogun family, or at least the sake from the same Sessen-juni-go (the twelve sake brewing districts in Settsu Province and Izumi Province shipping for Edo) where the Itami sake was produced, and some others selected the sake which was the local specialty of the hometown, for the purpose of industrial development of his own domain. 例文帳に追加

御膳酒は、それぞれの藩主の方針によって、将軍家と同じ伊丹酒や、そうでなくても同じ地方である摂泉十二郷の酒を御膳酒に指定した大名もいれば、自領の産業育成のため、国許（くにもと）特産の酒を御膳酒に指定した大名もいる。 - Wikipedia日英京都関連文書対訳コーパス

In the latter case, although the gozenshu was supposed to be the top quality sake brewed by the clan, some clans had poor brewing techniques despite many efforts, and could not sell their gozenshu to other domains; in such case, the lord was drinking it with some tolerance in terms of the taste, so as to improve the finances of his domain. 例文帳に追加

後者の場合、御膳酒は藩造酒（はんぞうしゅ）の最高級品であったが、藩造酒じたいの醸造技術が拙く、数々の努力にもかかわらずついに他国に通用するに至らなかった藩もあるので、そのような場合、藩主は藩の財政改善のため、味覚的に多少の我慢をして飲んでいたことになる。 - Wikipedia日英京都関連文書対訳コーパス

Because a predetermined standard value of the hot water for steaming per unit amount of the raw material A is preset, and the quantity of the hot water for steaming is calculated by multiplying the amount of the raw material A by the standard value, the brewing device for drinks can correspond to any amount of the raw material A by presetting only the standard value.例文帳に追加

この場合、原料Ａの単位当たりの量に対する所定の基準値を予め設定しておき、原料Ａの量に基準値を乗ずることによって蒸らし湯の量を算出するようにしたので、基準値の値のみを予め設定しておくことにより、如何なる原料Ａの量にも対応することができ。 - 特許庁

In the method for producing a sparkling liquor having a malt use content in a brewing raw material of less than 50%, the sparkling liquor is produced by adding a concentrated red wine essence that is obtained by concentrating a red wine by reduced-pressure distillation and has an adjusted total amino acid and total polyphenol concentration and/or resveratrol concentration to a solution before fermentation.例文帳に追加

醸造原料中の麦芽使用比率が５０％未満の発泡酒の製造方法において、発酵前溶液に、赤ワインを減圧蒸留により濃縮して総アミノ酸と総ポリフェノール濃度及び／又はレスベラトロール濃度を調整した濃縮赤ワインエキスを添加することにより麦酒味覚の爽快で飲み応えを付与した発泡酒を製造する。 - 特許庁

As the flocculant of the sludge to be used in an aeration process of activated sludge treatment facilities 10, since the activated carbon a completed in use obtained by spreading operation which filters new sake among brewing processes of sake, the swelling phenomenon of the suspended sludge in the sedimentation tank 12 is dissolved and the generation of the carryover in which activated sludge is flowed outward is suppressed.例文帳に追加

活性汚泥処理設備１０の曝気工程で使用される汚泥凝集剤として、日本酒の醸造過程のうち、新酒を濾過する澱引作業により得られる使用済み活性炭ａを採用したので、沈澱槽１２内での懸濁汚泥の膨化現象を解消し、活性汚泥が外部流出されるキャリーオーバーの発生を抑えられる。 - 特許庁

Addition of used activated carbon b obtained by sedimentation for filtering new Japanese sake in a brewing process of sake to surplus sludge in a storage tank 13 in a storing process, dissolves a bulking phenomenon of the surplus sludge in the storage tank 13, provides the high deodorization property, prevents clogging of a filter cloth, and allows reuse of used activated carbon b.例文帳に追加

貯留工程で貯留槽１３内の余剰汚泥に、日本酒の醸造過程のうち、新酒を濾過する澱引作業により得られる使用済み活性炭ｂを添加するので、貯留槽１３内での余剰汚泥の膨化現象を解消し、高い防臭性、濾布の目詰まり防止、使用済み活性炭ｂの再利用も図れる。 - 特許庁

This method for producing drinking coffee comprises brewing coffee extract from coffee beans; wherein a smaller amount of water than the whole amount of drinking coffee is added to roasted and ground coffee beans to irradiate the resultant mixture with microwave, and thereafter, the resultant coffee beans are soaked in water for extraction to brew coffee extraction.例文帳に追加

珈琲豆から珈琲エキスを抽出することにより飲用珈琲を作る方法であって、焙煎され且つ挽かれた珈琲豆に、飲用珈琲の全量よりも少ない量の水を加えてマイクロ波照射した後、前記珈琲豆を抽出用の水に浸すことにより珈琲エキスを抽出する飲用珈琲の製法を解決手段とする。 - 特許庁

The sauce taste improver for imparting favorable taste even to the sauces having reduced content of oil-and-fat is produced by adding dry yeast, obtained by treating yeast collected through a beer-brewing process with alkaline aqueous solution and drying the yeast, when producing white sauce, curry sauce, or the like.例文帳に追加

ビール醸造工程から回収された酵母をアルカリ水溶液で処理し、更に該酵母を乾燥処理して得られる乾燥酵母を、ホワイトソース或いはカレーソース等のソース類の製造に際して添加することにより、ソース中の油脂含量を低減化したソース類においても、良好な食味を付与することができるソース類の食味改良剤を提供する。 - 特許庁

In this method for producing a malt alcoholic beverage such as beer, a sparkling liquor containing malt in a raw material, etc., the concentration of oxygen in an atmosphere in at least one process of a production process is reduced or a stirring rate at which a raw material is mixed with water for preparation of ingredients for the brewing process is controlled to suppress oxidation in the process for producing the malt alcoholic beverage.例文帳に追加

ビール、麦芽を原料に含む発泡酒等の麦芽アルコール飲料の製造方法において、当該製造工程の少なくとも一部工程における雰囲気中の酸素濃度を低減させること、又は原料を仕込用水に混合させる攪拌速度を制御することにより、麦芽アルコール飲料の製造工程における酸化を抑制する。 - 特許庁

To provide a technology for producing attractive malt, with which concentration of PYF activity, namely PYF factor of PYF malt conventionally having difficulty in use is reduced without influencing a brewing process and product qualities and LOX activity and malt T2N-P to cause reduction in beer flavor stability are remarkably reduced.例文帳に追加

これまで使用が困難であったＰＹＦ麦芽のＰＹＦ活性すなわちＰＹＦ因子の濃度を醸造工程ならびに製品品質に影響を与えないように低減させ、さらにビール香味安定性の低下を招く、ＬＯＸ活性及び麦芽Ｔ２Ｎ−Ｐを著しく低減させた魅力のある麦芽を製造する技術を提供すること。 - 特許庁

Danjikomi is one of the brewing steps and means of making unfiltered Japanese sake where the yeast and rice are added over three steps to the yeast mash or moto (another term for sake producing yeast) to provide a mild environmental change for yeast to adapt to while not losing its productivity. 例文帳に追加

段仕込み（だんじこみ）とは、日本酒の醸造工程の一つである日本酒醪（もろみづくり）において、その前の工程で造られた日本酒酒母（しゅぼ）もしくは酛（もと）へ、日本酒麹と日本酒蒸しマイを三段階に分けて加えていくことによって、酵母に対して適応可能なゆるやかな環境変化を与え、その活性を損なわないようにする工夫のこと。 - Wikipedia日英京都関連文書対訳コーパス

Goyo zakaya is said to have begun with the first Mataemon KAYANOMORI, who was of the Nara school of sake, which has the tradition of soboshu (sake brewed in major temples) that was known as a famous sake-brewing district before Itami became famous; Introduced by Munenori YAGYU, Masamune DATE ordered him to make the jonai-zume-onsake-goyo (making of sake especially for the feudal lord inside the castle) in Sendai Domain in 1608. 例文帳に追加

御用酒屋の中では、伊丹が有名になる前に銘醸地の聞こえが高かった僧坊酒の伝統を汲む奈良流から、柳生宗矩の紹介で伊達政宗に紹介され、慶長13年（1608年）に仙台藩の城内詰御酒御用（じょうないづめおんさけごよう）を命じられた初代榧森又右衛門（かやのもり・またえもん）が最初とされる。 - Wikipedia日英京都関連文書対訳コーパス

In the early stage of rice polishing, kongo roru with coarse grinding function spins at high speed to remove outer shell from brown rice, and in the later stage of polishing when rice decreases its size to the point where it may be broken due to the heat generated by friction, kongo roru with fine grinding function spins at low speed to grind slowly into the central white-core structure of sake-brewing rice. 例文帳に追加

精米作業の初期段階には、目の粗い方の金剛ロールを高速回転して玄米を除芽し、生じる摩擦熱により米が割れかねないほど小さくなる作業後期には、目の細かい方の金剛ロールを低速回転させて、米の中心部分である酒米構造へ向かってゆっくりと削りをかけていく。 - Wikipedia日英京都関連文書対訳コーパス