「processed egg」に関連した英語例文の一覧と使い方(3ページ目) - Weblio英語例文検索

The method for producing a packaged heat-processed egg with shell comprises heating egg so as to make albumen become half-boiled one, cooling the egg followed by heat-sterilizing the egg for 2-15 s with 100-195°C steam or superheated steam (except for dried superheated steam), and thereafter drying the surface of the eggshell.例文帳に追加

卵白を半熟状に加熱処理し冷却してなる容器詰め殻付加熱加工卵の製造方法において、前記冷却後、１００℃〜１９５℃の蒸気又は過熱蒸気（但し、乾燥した過熱蒸気を除く）により２秒〜１５秒間加熱殺菌し、その後に卵殻表面を乾燥することを特徴とする容器詰め殺菌殻付加熱加工卵の製造方法。 - 特許庁

To provide a liquid egg composition superior handling properties which are improved in homogeneity and fluidity, and productivity, and to provide an egg processed food suppressed of flavor deterioration, increased in bubble stability, having sensation of juiciness and shape retention, and improved in texture.例文帳に追加

均一性及び流動性が改善された取扱性及び生産性に優れる液卵組成物、並びに、風味劣化が抑制され、気泡安定性、ジューシー感や保形性及び向上し、食感が改善された卵加工食品を提供すること。 - 特許庁

To provide a method for producing a processed yolk-containing liquid which is suppressed in soaking into a food and capable of maintaining the flavor of an egg when used for the food, the processed yolk-containing liquid, and a food and a rice ball using the liquid.例文帳に追加

食品への染込みが抑えられ、かつ、食品に用いたときに卵の風味を維持することができる加工卵黄含有液の製造方法、加工卵黄含有液、ならびにこれを用いた食品およびおにぎりを提供する。 - 特許庁

The processed egg packed in the elastic thin film bag is also obtained by charging a mixture of 100 pts.wt. of raw egg with ≥30 pts.wt. of water in the elastic thin film bag, sealing the bag, receiving the sealed elastic thin film bag and water in a retort container, and then subjecting the retort container to a retort sterilization treatment.例文帳に追加

また、本発明は、生卵１００質量部と３０質量部以上の水との混合物を充填、密封した伸縮性薄膜袋を、水と共にレトルト容器に収納し、次いでレトルト殺菌してなる伸縮性薄膜袋入り加工卵である。 - 特許庁

To obtain a frozen egg processed food capable of keeping soft and smooth texture of egg even after heat-thawing and after natural thawing, sufficiently suppressing lowering of texture due to freeze modification and lowering, etc., of taste and excellent in shape-retaining property of appearance.例文帳に追加

加熱解凍後及び自然解凍後においても、卵の柔らかく滑らかな食感を保ち、冷凍変性による食感の低下や風味の低下等が十分に抑制でき、しかも、外観状の保型性にも優れた冷凍卵加工食品を提供すること。 - 特許庁

This method for producing a scrambled egg processed product P comprises the following steps: dropping a liquid egg E into hot eater W mixed with a thickening agent and heated to ≥75°C so as to have a viscosity of 50-2,000 mPa/s to solidify the resultant mixture through heating.例文帳に追加

増粘剤が添加され、７５℃以上に加温して粘度が５０〜２０００ｍＰａ秒の熱水Ｗ中に、液卵Ｅを滴下して加熱凝固したこと、を特徴とする溶き玉状にした玉子加工品Ｐの製造方法を解決手段とする。 - 特許庁

The processed rice is obtained by packing rice grain and an emulsion containing egg yolk oil and subjecting the packed food to retort treatment and adjusting the water content of the rice grain to 56-65%.例文帳に追加

米粒と卵黄油を含んだ乳化液とを包装してレトルト処理された加工米であって、その米粒の水分を５６〜６５％にしたことを特徴とする調理用加工米。 - 特許庁

In addition to the egg, the Japanese breakfast plate usually includes rice, miso soup, tsukemono (Japanese pickled vegetables), processed seafood (dried horse mackerel, dried seaweed, or tsukudani (boiled in sweetened soy sauce) of seaweed), Japanese style omelet, and natto (fermented soybeans). 例文帳に追加

和朝食には卵の他に、飯と味噌汁、漬け物、水産加工品（鯵の干物や乾燥海苔、もしくは海苔の佃煮）、卵焼き、および納豆等が配膳されることが多い。 - Wikipedia日英京都関連文書対訳コーパス

The retort egg processed product is obtained by sealing in a pouch the scrambled egg as the assembly of many thin-film like coagulated eggs and the seasoning liquid ≥7,000 mPas in viscosity at 60°C in such a condition that the seasoning liquid does not get turbid due to the thin film-like coagulated eggs followed by carrying out a heat sterilization.例文帳に追加

パウチ内に薄膜状凝固卵が多数集合してなるスクランブルエッグと６０℃における粘度が７０００ｍＰａ・ｓ以上の調味液とが、調味液が薄膜状凝固卵により混濁しない状態で密封・加熱殺菌されていることを特徴とするレトルト卵加工品。 - 特許庁

It is preferable that the product comprises 3-70 wt.% of the yolk powder and 30-97 wt.% of the edible oil and fat, and further albumen and a solidifiable egg processed product are preferably contained.例文帳に追加

卵黄粉末が３〜７０重量％、食用油脂が３０〜９７重量％含まれてなることがより好ましく、卵白、凝固性卵加工品がさらに含まれていることが好ましい。 - 特許庁

To provide a method for producing a coagulated egg-processed food, excellent in softness and moist feeling also when the food is frozen after retort heating treatment and heat production and distributed as a frozen food.例文帳に追加

凝固卵加工食品の製造に関し、レトルト加熱処理や加熱製造後冷凍され冷凍食品として流通した場合もフンワリ感、シットリ感に優れた食品の製造法の提供。 - 特許庁

This food or pharmaceutical composition for treating or preventing periodontitis includes protease derived from Porphyromonas gingivalis, trypsin, an egg produced by birds immunized with hemagglutinin or hemoglobin receptor or its processed products.例文帳に追加

Porphyromonas gingivalisに由来するプロテアーゼ、トリプシン、血球凝集素又はヘモグロビンレセプターで免疫した鳥類が産生した卵又はその処理物を含む、歯周炎を治療又は予防するための食品又は医薬組成物。 - 特許庁

The stereo paintings consists of a canvas 10 on which a back ground is painted; and egg shells 12 processed in a given shape and lap sticking is effected according to the curvature of a surface.例文帳に追加

本発明の立体絵画は、背景を描いたカンバス１０と、所定の形状に加工するとともに表面の曲率が小さい順に重ね貼りして着色した卵殻１２と、から構成する。 - 特許庁

The bubble-containing baked-egg processed food is produced by baking a baking material which includes yolk, and bubble-containing processed food including albumen, whey and thickening polysaccharides, and having a polymer formed by aggregation of part of each protein of the albumen and whey, 0.3-0.7 specific gravity, and 10-90 Pa s viscosity (20°C).例文帳に追加

卵白、乳清及び増粘多糖類を含有し、卵白及び乳清の蛋白質がそれぞれ一部凝集して重合体を形成しており、比重0.3〜0.7、粘度（20℃）10〜90Pa・sである気泡入り加工食品と卵黄とを含む焼成用材料を焼成して気泡入り焼成卵加工品を製造する。 - 特許庁

To provide heat-coagulated egg processed food having juicy and just-made deliciousness because an appropriate amount of water is left and spread in the oral cavity when chewed regardless of length of a period of time for chilled or frozen storage.例文帳に追加

チルド保存又は冷凍保存の期間の長短に拘わらず、咀嚼した時に口腔内に適量の離水が生じて広がるジューシーで作り立ての美味しさを有する加熱凝固卵加工食品を提供する。 - 特許庁

To obtain a processed food of frozen egg exhibiting a palatability comparable with that of chilled food after thawing even without using an additive such as a thickener, etc., and a starch in spite of containing a thermally coagulated white part to be readily denatured by freezing.例文帳に追加

冷凍変性し易い加熱凝固卵白部を含んでいるにも関わらず、増粘剤等の添加物や澱粉を使わずとも、解凍後にもチルド品に匹敵する食感を示す冷凍卵加工品を提供する。 - 特許庁

In the side periphery of the outer layers, a joint line 4 between the upper-part outer layer 2a and the lower-part outer layer 2b lies at the height corresponding to 1/2, preferably 1/3 thickness from the bottom surface of the egg processed food 1A.例文帳に追加

また、外層の側周において、上部外層２ａと下部外層２ｂの継ぎ目４は、卵加工食品１Ａの底面から卵加工食品の１／２厚までの高さに位置し、好ましくは１／３厚までの高さに位置する。 - 特許庁

The acidic oil-in-water type emulsified composition contains amorphous-state starch or a starch-processed composition, 0.5-20 wt.% of egg liquid and 65-80 wt.% of oil and fat in the whole of the emulsified composition.例文帳に追加

アモルファス状態の澱粉または澱粉加工組成物を含有し、乳化組成物全体中、卵液を０．５重量％〜２０重量％含有し、且つ油脂６５重量％〜８０重量％を含有してなる酸性水中油型乳化組成物を用いる事。 - 特許庁

To provide a method for producing flavorous soybean powder, specifically soybean powder slight in offensive taste such as unripe-smelling taste or grain smell and having sweetness and thick feeling, and to provide food including bread, confectionery, egg-processed products and soybean beverages each containing the soybean powder.例文帳に追加

風味良好な大豆粉末、具体的には、青臭味や穀物臭等の不快味が少なく、甘みや濃厚感のある大豆粉末の製造方法、及び風味の良好な大豆粉末を含有するパン、菓子、卵加工品、大豆飲料等の食品を提供する。 - 特許庁

The hard candy contains 1-20 wt.% processed egg yolks based on the total in which 88% or more of proteins having a molecular weight of not less than 40,000 are hydrolyzed with an enzyme and the proteins or protein hydrolysate products have a molecular weight of 15,000-37,000.例文帳に追加

分子量４０，０００以上の蛋白質が酵素によって８８％以上分解され、分子量１５，０００〜３７，０００間に蛋白質または蛋白質分解物が確認される加工卵黄を全体の１〜２０重量％含有するハードキャンディ。 - 特許庁

The objective method for producing an egg processed product comprises cooking through adding to a raw material formulation polypeptide as the active ingredient, obtained by separately hydrolyzing 7S and 11S components in soybean protein, and also cooking through combinedly using and adding thickening polysaccharides and/or starch to the raw material composition.例文帳に追加

大豆蛋白中の７S及び１１S成分を別途に加水分解して得られるポリペプチドを有効成分として原料配合に添加し加熱調理を行うこと並びに増粘多糖類及び／又は澱粉類を併用添加し加熱調理を行う。 - 特許庁

This oil-in-water type emulsified food is obtained by emulsifying 30-70 wt.% of oil phase and 70-30 wt.% of water phase; wherein egg processed products produced by partially hydrolyzing saccharides and lysophospholipid- added egg yolk with protease are contained as an emulsifier, and also the average particle diameter of the food after being emulsified is ≤3 μm.例文帳に追加

油相３０〜７０重量％と水相７０〜３０重量％とが乳化されてなる水中油型乳化食品であって、糖類及びリゾリン脂質を添加した卵黄をプロテアーゼにより部分的に加水分解してなる卵加工品を乳化剤として含有し、且つ、乳化後における平均粒子径が３μｍ以下であることを特徴とする水中油型乳化食品を提供する。 - 特許庁

The small pieces of disassembled cod roe as a main material are mixed with minced chicken and egg white as submaterials, the mixture is boiled whereby the objective processed food with a new type of taste in which the taste of cod roe and the taste of chicken are wholly mixed to give completely harmonious taste.例文帳に追加

バラ状のたらこを主原料とし副原料として鶏肉の挽肉と卵白を含む混合材料を煮沸することにより、たらこの食味と鶏肉の食味とが渾然一体となった食味と挽肉加工食品の食感とを有するあらたな食味の加工食品が得られる。 - 特許庁

To provide a wrapping paper for smoking treatment, suitable for a smoking treatment of a food material such as a livestock product such as a hum, a sausage, a bacon and meat, a milk product such as cheese, processed fishery food products of various kinds of fishes and shellfishes, and an egg product, and having smoking properties, releasable properties and oil resistance.例文帳に追加

ハム、ソーセージ、ベーコン及び肉等の畜産物、チーズ等の乳製品、各種の魚介類等の水産加工物食品及び卵製品等の食材の燻煙処理用に適した、燻煙性、剥離性、耐油性を併せ持つ燻煙処理用包装紙の提供。 - 特許庁

This processed food is constituted so as to seal a food 2 containing a protein such as egg, milk, soybean milk or gelatin in a vessel 1 and subject the vessel A in which the food 2 is sealed to high pressure treatment of at least ≥4,000 atmospheric pressure to sterilize and modify the food 2 sealed in the vessel 1 and sell or provide the food.例文帳に追加

容体１内に卵類、乳類、豆乳、ゼラチンなどのタンパク質を含む食品類２を封入し、この食品封入容体Ａに少なくとも４０００気圧以上の高圧処理を施して容体１内の封入食品類２を殺菌，変性させた後に販売若しくは提供するように構成した加工食品。 - 特許庁