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

The fermented milk whey fermented solution is effective as the agent for imparting fermentation flavor to drink and seasoning.例文帳に追加

また、この発酵乳乳清発酵液は、飲料、調味料の発酵風味付与剤として有効である。 - 特許庁

The konjak is adjusted to a proper pH by immersing the konjak in a seasoning acid solution containing a necessary amount of an organic acid.例文帳に追加

必要量の有機酸を添加した調味酸液に浸漬してｐＨを調整する。 - 特許庁

The fermentation product or the fermentation solution can be used for various foods as a raw material or a delicious seasoning.例文帳に追加

本発酵物又は発酵液は、素材又は旨味系の調味料として各種食品に使用する。 - 特許庁

Finally, the boiled bean 2 sweetened by the steps C and D is immersed into a herb seasoning solution 10 (step E).例文帳に追加

最後に、（Ｃ）及び（Ｄ）の工程で甘味を付けた煮豆２をハーブ調味液１０に漬け込む（Ｅ）。 - 特許庁

SEASONING LIQUID AND PICKLE UTILIZING WEAKLY ALKALINE AQUEOUS SOLUTION OBTAINED BY ELECTROLYZING SEA DEEP WATER例文帳に追加

海洋深層水を電気分解して得られる弱アルカリ水溶液を利用した調味液および漬物 - 特許庁

BOILED RICE-SEASONING SOLUTION OF SUSHI, SUSHI RICE USING THE SAME AND METHOD FOR PREPARING SUSHI RICE例文帳に追加

寿司飯用炊飯調味液、それを使用した寿司飯、及び寿司飯の製造方法 - 特許庁

Then the mixture is immersed in a seasoning solution 7 and aged by a refrigerator for about a night (E).例文帳に追加

次いで、これを調味液７に漬け込み、約一夜の間、冷蔵庫にて寝かせる（Ｅ）。 - 特許庁

The seasoned laver is produced by dissolving collagen powder extracted from fish into hot water to form a collagen solution, adding the collagen solution to a seasoning liquid to form a seasoning liquid containing collagen, applying the collagen-containing seasoning liquid to a toasted laver and drying the product.例文帳に追加

魚から抽出したコラーゲン粉末を熱湯に入れてコラーゲン溶液を作り、該コラーゲン溶液を調味液に加えてコラーゲン入り調味液を作り、該コラーゲン入り調味液を焼きのりに塗着し乾燥させてなることを特徴とする味付けのり。 - 特許庁

NEW PEPTIDE HAVING TASTE IMPROVING ACTION, PEPTIDE- CONTAINING SEASONING SOLUTION CONTAINING THE NEW PEPTIDE, METHOD FOR PRODUCING THE SAME AND METHOD FOR IMPROVING TASTE OF FOOD USING THE NEW PEPTIDE AND/OR THE PEPTIDE- CONTAINING SEASONING SOLUTION例文帳に追加

呈味向上作用を有する新規ペプチド、該新規ペプチドを含有するペプチド含有調味液及びその製造方法、並びに該新規ペプチド及び／又は該ペプチド含有調味液を用いた食品の呈味改善方法 - 特許庁

To obtain a seasoned fried bean curd for flavored boiled rice wrapped up with fried bean curd, having a refreshing flavor, capable of removing lye and harsh taste of fried bean curd and seasoning solution, moderately flavoring the fried bean curd with the seasoning solution.例文帳に追加

油揚げ及び調味液のあくやえぐみを取り去ることができ、油揚げと調味液とがほどよく染み込んで、すっきりとした味のいなり寿司用味付き油揚げ油揚げを製造することができる。 - 特許庁

This instant seaweed food is obtained by packing dried seaweed in each pack and a seasoning solution packaged in an amount capable of expanding until at least dried seaweed becomes a state before nearly drying, preferably in a weight ratio of 10-30 g based on 1 g dried seaweed into a cup container and, in the seasoning solution, an expanding solution and a seasoning may separately be packed.例文帳に追加

個包装された乾燥海藻と、少なくとも乾燥海藻がほぼ乾燥前の状態まで膨張しうる量、好ましくは乾燥海藻に対して重量比で１０倍〜３０倍の個包装された調味液とをカップ容器に収容した即席海藻食品であり、調味液は膨張液と調味料とが別に個包装されていてもよい。 - 特許庁

It is possible to obtain further preventive effect to browning change by depositing the product in an aqueous solution of seasoning (such as trehalose) as pretreatment of heating treatment, or mixing and adding with/to powdery seasoning (such as trehalose) as posttreatment.例文帳に追加

加熱処理の前処理として調味料（トレハロース等）の水溶液に沈積することにより、又は後処理として粉末状の調味料（トレハロース等）を混合添加することにより一層の褐色変化防止効果を得られる。 - 特許庁

The Chinese mix seasoning comprises sauce obtained by retort sterilizing a solution having water, flavor oil and seasoning as the main ingredients, and starch which is separately put in a package.例文帳に追加

水、香味油、調味料を主成分とする溶液をレトルト殺菌したソースと、澱粉を別の包材に入れたものであることを特徴とする中華合わせ調味料。 - 特許庁

In a seasoning waste treatment liquid and its production method, effective microorganisms essentially containing bacteria and fungi is added to an aqueous solution of the waste seasoning to culture the mixture under an anaerobic environment.例文帳に追加

調味廃液の水溶液に、細菌および菌類を必須として含有する有用微生物群を加え、好気性環境下で培養したことを特徴とする調味廃液処理液およびその製造方法を提供する。 - 特許庁

The method for producing pickles obtained by soaking a liquid seasoning with vegetables as a raw material is provided, involving the following step: prior to soaking the liquid seasoning with the vegetables, they are subjected to such a treatment as to soak and heat them in an aqueous alkali solution followed by squeezing them.例文帳に追加

原料となる野菜類を調味液に浸漬して得られる漬物の製法において、上記調味液に浸漬するに先立って、上記野菜類に対し、アルカリ水溶液中で浸漬加熱し、その後圧搾するという処理を行う。 - 特許庁

The shaved dried fish pieces are mixed with chip-like cut tangle pieces and a seasoning solution comprising a suitable mixture of soy sauce, sugar, salt and mirin (sweet rice wine for seasoning) to obtain the seasoned dried fish shaves.例文帳に追加

削成した魚節削りを、チップ状に裁断した昆布とともに、醤油、砂糖、食塩およびみりんを適宜混合した調味液と攪拌混合し、味付魚節削りを得る。 - 特許庁

To provide a method for producing a fermented milk whey fermented solution having rich and excellent fermentation flavor and usable as an agent for imparting fermentation flavor to drink and seasoning.例文帳に追加

濃厚かつ良好な発酵風味を有する発酵乳乳清発酵液の提供、および飲料、調味料への発酵風味付与剤としての利用。 - 特許庁

The dispersion solution preferably comprises emulsified liquid where oil and fat are dispersed in water where seasoning is dissolved or dispersed, using an emulsifier.例文帳に追加

油脂分散液としては、調味料を溶解又は分散させた水に乳化剤を用いて油脂を分散させた乳化液を好適に用いることができる。 - 特許庁

To provide, in a bonito-processing business, a technique for obtaining a novel amino acid seasoning solution by effectively using a natural source and rationalize the bonito-processing business.例文帳に追加

鰹加工事業において、資源の有効利用をはかり、該事業の合理化をはかって、新しいアミノ酸調味液を得る技術を提供する。 - 特許庁

In the heating process, it is also possible to collect extracted solution dropping from the anchovy with a collection tray 32, and use as the raw material of seasoning.例文帳に追加

加熱工程では、カタクチイワシから落下した抽出液を回収トレイ３２により回収し、調味料の原料とすることも可能である。 - 特許庁

In the first step, a processed food is immersed, for a prescribed time, in a soup prepared by cooking a seasoning food material in an aqueous solution containing vinegar.例文帳に追加

第１工程で、食酢を含む水溶液に味付用食品原料を入れて煮込んだ煮汁に、加工食品を所定の時間漬ける。 - 特許庁

To provide a seasoning solution having a light color (35 or larger JAS color number), a small browning rate, a strong taste and an excellent aroma.例文帳に追加

淡色（ＪＡＳ色番で３５番以上）で褐変速度が遅く、しかも旨味が強くて香気に優れた調味液の提供。 - 特許庁

To develop a method for producing seasoned layer which has a good taste and can simply be produced without adhering a seasoning solution to hands and resin sheets.例文帳に追加

味はよいが、調味液が手や樹脂シートに付着せず、かしも、簡単に製造が可能な味付け海苔の製造方法を開発することにある。 - 特許庁

A degree of heat-cooking or a degree of coloring or seasoning is suitably and readily adjusted by making various components such as a pigment solution or a seasoning solution become familiar with the nonwoven cloth by improving a wetting property to a tray wall face according to an action of the edible surfactant.例文帳に追加

可食性界面活性剤の作用に基づいてトレー壁面の濡れ性を改善できることなどにより、色素液、或は調味液などの各種成分を不織布になじみ易くして、加熱調理の度合、或は着色や味付けの度合を適正且つ容易に調整できる。 - 特許庁

Namely, since the meat is pickled in the seasoning solution in the prescribed temperature zone of ≤0°C, the meat can be processed in the condition that the deterioration of the meat hardly proceeds in comparison with cases exceeding 0°C, and since the permeability of the salt into the meat is improved, when the seasoning solution contains the tea extract, the time not freezing the meat can be shortened.例文帳に追加

すなわち、０℃以下での所定の温度帯域で調味液を浸透させるため、０℃を超える場合に比べて食肉の劣化が進行しにくい条件で加工でき、かつ、茶抽出液を含むと食肉への塩分浸透性が向上するため、食肉が凍結していない時間を短くすることができる。 - 特許庁

This method for producing seasoned laver comprises coating one surface 1a of black laver 1 moved on a carrying means with a seasoning solution 2a containing soy sauce and sugar, scattering green laver 3 on the seasoned surface, and then coating the other surface 1b with a seasoning solution 2b not containing soy sauce and sugar.例文帳に追加

味付け海苔の製造工程において、搬送手段上を移動する黒海苔の片面に、醤油や砂糖を含む調味液を塗布すると共に、青海苔をふりかけ、他の面に醤油や砂糖を含まない調味液を塗布することを特徴とする味付け海苔の製造方法。 - 特許庁

The salad is obtained by heating cereals in acetic acid aqueous solution to let the cereals absorb the acetic acid aqueous solution, and dressing the cereals thus obtained with acid oil-in-water emulsifying seasoning.例文帳に追加

雑穀類を酢酸水溶液中で加熱し、酢酸水溶液を吸水せしめた後、得られた雑穀類を酸性水中油型乳化状調味料と和えてあるサラダ。 - 特許庁

The method for producing the seasoning liquid comprises dissolving gelatin in salt-containing aqueous solution while heating and stirring the solution, cooling the mixture followed by adding ethanol, and further stirring the mixture to dissolve the gelated gelatine.例文帳に追加

食塩を含む水溶液にゼラチンを加熱撹拌溶解し、冷却後エタノールを加えてさらに撹拌してゲル化したゼラチンを溶解することを特徴とする製造方法。 - 特許庁

The seasoning reinforcing milk feeling of food and drink is produced by heating solution prepared by adding 10-50 pts.wt. of yeast extract and 50-90 pts.wt. of dextrin to water to be dissolved, at 100-130°C for 10-60 s followed by drying the heated solution.例文帳に追加

水に、酵母エキス１０〜５０重量部、デキストリン５０〜９０重量部の割合で添加し溶解したものを、１００〜１３０℃で１０〜６０秒間加熱した後、乾燥して調味料を得る。 - 特許庁

A weakly alkaline aqueous solution at pH >7 and ≤10 obtained by electrolyzing the sea deep water and collecting the aqueous solution from the cathode side is useful as a seasoning liquid for Asazuke (a fresh fruit vegetable, a leaf vegetable or a root vegetable preserved with salt and malt).例文帳に追加

海洋深層水を電気分解し、陰極側から採取されるｐＨが７より大きく１０以下の弱アルカリ水溶液は浅漬け等の調味液として有用である。 - 特許庁

The Sushi comprises seasoned fishes that are prepared by heating and cooking the fishes, for example, sardine, horse mackerel, mackerel, Pacific saury in a stock solution containing soy sauce, are again heated and cooked with a seasoning solution containing Nukamiso (a fermented mixture of rice bran and brine used as a pickling medium) and Sushi rice is wound around on the outer side of the seasoned fish.例文帳に追加

醤油を含んだ煮汁で加熱調理されたイワシ，サバ，アジ，サンマ等の煮魚が糠味噌を含んだ調味液で加熱調理された調味魚２と、調味魚２の外側に巻き付けられた寿司飯６と、を備える。 - 特許庁

The mixture of the seasoning liquid and oil and fat is obtained by heating a solution containing soy sauce and meat extract, adding edible oil and fat to the product to form the oil and fat layer on the solution and keeping the product for 2-8 h at 90-95°C.例文帳に追加

醤油および畜肉エキスを含む溶液を加熱後、食用油脂を添加し該溶液上に該食用油脂層を形成せしめ、２〜８時間９０〜９５℃に保持して得られることを特徴とする調味液油脂混合物。 - 特許庁

This jelly which has a uniform tissue and a stew flavor is obtained by preparing a stew from meat, vegetables, a seasoning and spices as raw materials, finely grinding solid contents, adding a gelling agent, uniformly dissolving, charging the obtained solution into a container and then solidifying the charged solution.例文帳に追加

肉、野菜、調味料、香辛料を材料としてシチューを製造し、固形分を微粉砕して、ゲル化剤を添加し、均一に溶解後、容器に充填して固化させることにより、均一な組織をなすシチュー風味のゼリーを得る。 - 特許庁

To provide a method for producing seasoned pickled Ume (Japanese plum), in which seasoning step is carried out in a short time and a specific production equipment such as large-sized pickling tank is not required, and a method for producing the seasoned pickled Ume in which a seasoning solution after use is not produced in a large amount as waste liquid.例文帳に追加

調味工程が短時間であり、かつ大型の漬け込み用タンクなどの特殊な製造設備を必要としない調味梅干の製造方法とし、また使用後の調味液が廃液として多量に発生しない製造方法を提供することである。 - 特許庁

Alternatively, the packaged food product obtained by deep-drawing the meat 9 or the internals meat admixed with seasoning followed by packaging comprises a solution of [(the volume of the deep-draw package material 1 - the volume of the meat 9 or the internals meat and the seasoning)/(the volume of the deep-draw package material 1)] of 2-30%.例文帳に追加

また、調味液が添加混合された食肉９又は内蔵肉を深絞り包装して成る包装食肉製品において、（深絞り包材９内の体積−食肉９又は内蔵肉と調味液の体積）／（深絞り包材内の体積）が、２〜３０％であるものとしている。 - 特許庁

The method for seasoning food material or infiltrating nutritious substance into food material comprises seasoning food material or infiltrating nutritious substance solution in pickling liquid into food material, reducing pressure on the food material as it is or in such a condition that the pickling liquid infiltrates into the food material on some level, and thereafter putting the pressure back to normal one to surely enhance the infiltration.例文帳に追加

食品素材を、味付けまたは栄養素材等の水溶液を漬け込み液に浸透させ、そのまま或いは漬け込み液がある程度浸透した状態で減圧後、常圧に戻すことによって浸透を確実に高める方法。 - 特許庁

This toasted and seasoned laver 3 is obtained by spreading a seasoning solution 9 containing Lactobacillus sporegenes as the lactic acid bacterium over the laver sheet 1 during the production process and drying it, to provide a seasoned layer 2 composed of the seasoning containing Lactobacillus sporegenes on one side of the laver sheet 1.例文帳に追加

乳酸菌として有胞子性乳酸菌を用い、味付海苔３の製造段階で有胞子性乳酸菌を添加した調味液９をシート状の海苔に塗布、乾燥させ、海苔１の一方の面に有胞子性乳酸菌を有する調味液からなる味付層２を形成する。 - 特許庁

The pickled vegetables are produced by treating the fermented solution for pickled vegetables and vegetables or pickled vegetables in salt with a seasoning solution comprising using the fermented solution.例文帳に追加

野菜を塩漬けして得られる野菜の抽出液に乳酸菌を加えて乳酸発酵させた後、乳酸菌を除去して得られる漬物用発酵液、および野菜又は塩漬けした野菜を前記の発酵液で使用してなる調味液で処理することを特徴とする漬物の製造法。 - 特許庁

The method for producing seasoned pickled ume comprises drying salted ume fruits followed by soaking the ume fruits in a seasoning solution comprising water, salt and citric acid, wherein the water added to the seasoning solution comprises mineral component-enriched water which is subjected to contact treatment with charcoal such as bincho charcoal to be enriched with at least potassium.例文帳に追加

塩漬けした梅果実を乾燥させた後、水、食塩、クエン酸を含有する調味液に浸漬して調味する調味梅干の製造方法において、前記調味液に含有される水が、備長炭などの木炭と接触処理され、少なくともカリウムが富化されたミネラル成分富化水である調味梅干の製造方法とする。 - 特許庁

The vegetable Kimchi is obtained by washing vegetables in water, sprinkling the solution of seasoning containing beer, sugar and salt, preserving the product at 5-15°C for 1-30 day and mixing the product with sauce of Kimchi.例文帳に追加

野菜を水洗いした後、ビール、砂糖および塩を含む調味料の溶液をかけ５〜１５℃で１〜３０日間保存し、キムチのタレと合わせて野菜キムチに仕上げる。 - 特許庁

The manufacturing method for a cereals-containing liquid seasoning is characterized in that material cereals having a water content of 10-40% undergo wetting treatment by an organic-acid aqueous solution and heat treatment, so as to be made to contain cooked cereals.例文帳に追加

水分含量１０〜４０％の状態の原料雑穀類に有機酸水溶液による接液処理と、加熱調理とを施し、該調理済み雑穀類を含ませることを特徴とする雑穀類含有液状調味料の製造方法。 - 特許庁

The boiled egg is housed in a hermetic container while soaked in a seasoning solution to which 0.001-0.5 wt.% of methionine is added.例文帳に追加

調味液に浸漬した状態で、密封容器に収容してなる茹卵であって、調味液にメチオニンを０．００１％以上、０．５％以下添加してある密封容器入り茹卵。 - 特許庁

The method for producing the seasoning for the Mentsuyu includes a step for heating an aqueous solution containing soy sauce, edible essence, saccharides, lactic acid and dried fishes to a temperature of 100-130°C.例文帳に追加

醤油、食用エキス、糖類、乳酸および魚節類を含有する水溶液を、１００〜１３０℃の温度で加熱する工程を含むことを特徴とする麺つゆ用調味料の製造方法。 - 特許庁

Since the composition has excellent characteristics and is also feedable even as powder or an aqueous solution, it has possibilities of being widely utilizable in the seasoning correlative industry, the health food industry and the medicine industry.例文帳に追加

優れた特性を有し、かつ粉末ないし水溶液としても供給可能なため、調味料関連産業、健康食品産業や医薬業界で広く利用される可能性の高いものである。 - 特許庁

A raw material cod roe washed with water and dehydrated is soaked in a mixed solution of red pepper and seasoning for 3-4 days, then wrapped in a Japanese paper, placed in a refrigerator for about one day and dehydrated.例文帳に追加

水洗、水切り後の原料たらこを、唐辛子と調味料を混ぜた液に３〜４日間漬け込み、その後和紙に包んで冷蔵庫内に１日程度おいて水切りする。 - 特許庁