「Cooked」を含む例文一覧(3138)

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  • Pickled pufferfish ovaries and pufferfish ovary kasuzuke (pickling in sake lees) are dishes in which the deadly poisonous ovaries of Takifugu stictonotus, or gomafugu, are cooked.
    ふぐの子糠漬け、粕漬けは、猛毒のゴマフグの卵巣を調理したものである。 - Wikipedia日英京都関連文書対訳コーパス
  • If steaming is inadequate then the rice will not be cooked through, but if steamed too much then the rice will be too pasty.
    蒸らし足りないと米に芯が残るが、蒸らしすぎるとベチャベチャになってしまう。 - Wikipedia日英京都関連文書対訳コーパス
  • Soak thoroughly washed rice and a small amount of cooked rice wrapped in a cloth bag in the same container.
    良く研いだ白米を水に浸し、少量の飯を布袋に包み同じ容器に浸す - Wikipedia日英京都関連文書対訳コーパス
  • Transfer the firm rice to a hangiri (wooden tub for cooling cooked sushi rice) while still being hot and mix it with sushi vinegar.
    やや固めに炊き上げた飯を熱々のうちに飯切りに移し、すし酢をあわせる。 - Wikipedia日英京都関連文書対訳コーパス
  • This portion was sometimes processed into Koro (to be described later), and was used as a material for oden (a Japanese dish containing all kinds of ingredients cooked in a special broth of soy sauce, sugar, sake, etc.).
    コロに加工されて関西のおでん種等に用いられるなどした。 - Wikipedia日英京都関連文書対訳コーパス
  • The heat-stable enzyme, which breaks down the protein, is added to the liquid, which is then cooked with steam of about 100 degrees Celsius.
    そこへデンプンを分解する耐熱性の酵素剤を加えて100℃ほど蒸気で蒸す。 - Wikipedia日英京都関連文書対訳コーパス
  • a Japanese food made of chopped burdock root cooked in soy sauce and sesame oil, called {Kinpira burdock root}
    キンピラゴボウという,細く切ったゴボウをしょう油とごま油で調理した日本の料理 - EDR日英対訳辞書
  • ENZYME-CONTAINING PASTY FOOD COMPOSITION AND COOKED PROCESSED FOOD USING THE SAME
    酵素含有ペースト状食品用組成物及びこれを用いてなる調理加工食品 - 特許庁
  • To prevent diffusion of heat to the outside and to improve the heat insulating state of cooked rice.
    熱の外部への放散を未然に防止し、米飯の保温状態の向上を図る。 - 特許庁
  • To provide a roasting pot capable of cooking a plurality of objects to be cooked in different amounts of heat.
    複数の被調理物を異なる火加減で調理可能とした焼物器の提供する。 - 特許庁
  • ASEPTIC FRESH FISHES AND SHELLFISHES FOR EATING THEREOF RAW AND FROZEN COOKED RICE FOOD PREPARED BY COMBINATION THEREOF
    生食用の無菌生鮮魚介類およびそれを組み合わせた冷凍米飯食品 - 特許庁
  • The photo in the center shows a plate of dawali and kousa mahshi cooked with tomatoes and chicken.
    中央の写真はトマトや鶏肉と一緒に煮込んだダワーリーとクーサマハシーの１皿です。 - 浜島書店 Catch a Wave
  • Mulukhiyah soup is very nutritious and is cooked either with or without chicken.
    モロヘイヤスープはとても栄養があり，鶏肉を入れて調理することも入れないこともあります。 - 浜島書店 Catch a Wave
  • To obtain a high-quality formed cooked rice with coating, having neither loss in shape nor deformation, no permeation of batter into a formed cooked rice part in the case of using it with batter, consequently having no undesirable influence of batter on the taste of the interior of cooked rice.
    型崩れや変形がなく、また、バッターを使用するものについては、これに加えてバッターが成形米飯内部に浸透せず、従ってバッターが米飯内部の味に悪影響を及ぼさないようにせしめられた、高品質の衣つき成形米飯を提供すること。 - 特許庁
  • This cooked rice having the bun-form is constituted by covering the whole of the cooled or frozen cooked rice having the bun form 1 with the medicinal wafer 2 for keeping its original form on heating and capable of being taken as a whole with the eat feeling of just cooked rice.
    バンズ形状の冷えたごはん又は冷凍ごはん１をオブラート２により全体を覆う事によって、バンズ形状の冷えたごはん又は冷凍ごはん１を 加熱しても元の形を保ち、全体が炊き立てのごはんの食感のま喫食できるようにする。 - 特許庁
  • To provide high-quality cooked rice packaged in a chilled-storage container which is prevented from causing moisture transport, or the like between cooked rice and ingredients, when distributed and stored in a chilled state so as to be stable in quality, and which is prepared so that the texture and flavor of the cooked rice and the ingredients become superior at eating.
    チルドで流通、保存する際に炊飯米と具材との間の水分移行等が生じず品質が安定で、喫食時に炊飯米と具材の食感、風味が優れたものとなる高品質のチルド保存用容器入り炊飯米を提供する。 - 特許庁
  • In the second invention, the cooked rice-forming machine is constituted so as to put the cooked rice in each container in which the mouth edge part is inclined in the direction of the rotation shaft, vibrating these containers while carrying out rotation and produce a plurality of the cooked rice formed bodies at a time.
    第二発明は、口縁部を回転軸方向に傾斜させた容器に米飯を入れ、その容器を並べて回転させながら振幅させることによって一度に複数の楕円体の成形米飯を製造することを特徴とする米飯成形器である。 - 特許庁
  • The lifting surface 8a is placed under the cooked food F such as fish or the like by inserting the teeth part 8e between the grate bars 2b, and the fork-shaped removing utensil 8 lifts the cooked food F from the underside with the lifting surface 8a and removes the cooked food F.
    このフォーク状取り出し具８は、焼網棒２ｂの間に歯部８ｅを挿入することにより、魚等の調理物Ｆの下に持ち上げ面８ａを持って行き、調理物Ｆの下面から持ち上げ面８ａで持ち上げて調理物Ｆを取り外す。 - 特許庁
  • To provide a cooked rice food-molding apparatus which can mold cooked rice in a puffy state without being tightly fixed and can prevent the leakage of an inner material.
    本発明は、米飯が締め固められることなくふっくらした状態で成形でき、内材の漏出が抑止できる米飯食品成形装置を提供することを目的とする。 - 特許庁
  • In a package of frozen cooked rice for thawing with a microwave oven, each accommodation part in a tray having a plurality of accommodation parts which allow their separation is filled with frozen cooked rice one by one.
    また、これらの凍結米飯を切り離しができる複数の収納部を有するトレーの各収納部にひとつずつ充填した電子レンジ解凍用凍結米飯の包装体である。 - 特許庁
  • When the rice is cooked, the inner basket 20 storing the cooked rice are slightly lifted from the inner pan 30 manually or with a spring mechanism or the like provided within a lid, and is held in this position.
    ご飯が炊き上がったときに、手動又は蓋体の内部に設けられたバネ機構等により、ご飯の入った内籠２０を内鍋３０から少し持ち上げた状態に保持する。 - 特許庁
  • To solve the problem wherein oil drops on a heating means for heating a cooked material from below to cause risk of catching fire, or smell of lamp black is adsorbed to the cooked material to lower the cooking performance by any means.
    調理物を下方から加熱する加熱手段に油が落ちて発火する危険性や、調理物に油煙の臭いが吸着され、どうしても調理性能が悪くなってしまうこと。 - 特許庁
  • To provide a cooling device for cooked food capable of cooling a food in the middle of cooking or a cooked food easily, speedily and properly even in an untouched state.
    調理途中または調理済みの食品を、高速でかつ放置状態でも冷却度の過不足なく、簡単高品位に冷却できる調理食品の冷却装置を提供する。 - 特許庁
  • To keep the just cooked state so as to take delicious boiled rice by preventing deterioration of quality and spoiling in the case of keeping warm the boiled rice cooked by an electric rice cooker for long time.
    電気炊飯器で炊飯した御飯を長時間保温する場合に、品質の劣化や腐敗を防ぎ、炊き立ての状態を維持して、いつも美味しい御飯を食べられるようにすること。 - 特許庁
  • To improve the safeness and usableness of a grill cooker that permits the confirmation of the cooked condition of a cooked thing in the grill from an observation window provided on the top face thereof.
    器体上面に設けられた覗き窓からグリル庫内の被調理物の焼け具合を確認可能なグリル調理器について、安全性および使用性を向上させることを目的とする。 - 特許庁
  • The first supply part 400 and second supply part 500 are composed to simultaneously supply the gas to the lower-stage cooked object 801 and the upper-stage cooked object 802.
    第１の供給部４００と第２の供給部５００とは、同時に下段調理物８０１と上段調理物８０２とに気体を供給することが可能であるように構成されている。 - 特許庁
  • To provide a method for producing cooked sprouted brown rice allowing prompt sprouting and boiling of brown rice, and excellent in flavor, cooked rice physical properties, a hygienic aspect, and a rate of content of functional components.
    玄米の迅速な発芽と炊飯が可能であって、且つ、風味、米飯物性、衛生面、機能性成分の含有率が優れた発芽玄米米飯の製造方法、を提供する。 - 特許庁
  • To provide a cooker capable of lowering the temperature of a cooked object speedily after the cooking and capable of reducing the waiting time for the cooked object to be cooled down to an appropriate temperature.
    加熱調理後に被調理物の温度を迅速に低下させることができて、被調理物が適温に冷めるまでの待ち時間を短縮することができる加熱調理器を提供すること。 - 特許庁
  • This cooked rice food is characterized by including 0.12 to 3.00 pts.wt. pectin based on 100 pts.wt. solid part of the cooked rice, and 64 to 68 wt.% water content.
    本発明の米飯食品は、米飯固形分１００重量部に対して、ペクチンを０．１２〜３．００重量部含有し、水分含有率が６４〜６８重量％であることを特徴とする。 - 特許庁
  • To provide an induction heating cooker in which a convection acceleration heating is conducted in case a cooked material has a low viscosity and a uniform heating is conducted in case the cooked material has a high viscosity.
    粘性が低い被調理物の場合は対流促進加熱を行い、粘性が高い被調理物の場合は均一加熱を行うことができる誘導加熱調理器を提供する。 - 特許庁
  • To provide a container made of a paper for cooked rice by which even a small amt. of rice can be cooked without trouble and simply and to obtain without trouble and simply a container for lunch for one person.
    一人分のご飯や少量のお粥が必要である場合、従来の電気釜等では対応し難く、また、少量でも後始末に要する時間や手間は変わらない。 - 特許庁
  • To provide a packaged cooked rice capable of smoothly removing an inside-installed film by sliding it on uniting the cooked rice with a sheet state laver.
    本発明は、米飯とシート状海苔を合体させる際に、円滑に内装フィルムをスライドさせて除去することができる米飯包装体を提供することを課題とするものである。 - 特許庁
  • To provide an oil and fat composition suppressing material to be cooked from causing oil absorption when cooked, excellent in cooking workability and flavor, and suppressing intake of oil and fat.
    本発明は、加熱調理における調理対象物の吸油を抑え、調理作業性、風味が良好で、かつ油脂の摂取量を抑えられる油脂組成物の提供することである。 - 特許庁
  • To provide a cooker shortening the total cooking time when a plurality of cooked objects are heated/cooked in different conditions in one heating chamber.
    一つの加熱室内で、複数の被調理対象物を異なる調理条件で加熱調理するときの合計の調理時間を短縮することが可能な加熱調理器を提供する。 - 特許庁
  • To provide a method for evaluating objectively and easily the bad smell of a cooked product of seafood cooked by using edible oil and the degree of deterioration of the edible oil used for cooking the seafood.
    食用油を用いて調理した魚介類の調理品の臭みや魚介類の調理に用いた食用油の劣化度を、客観的且つ簡便に評価する方法を提供すること。 - 特許庁
  • To provide a cooked-rice molding device causing no deformation even when time goes on so as to always retain the shape of the molded cooked rice, and facilitating work to wash upper molds so as to be improved in maintenance.
    時間が経過しても型崩れせずに、成形米飯の形状を常時維持しておくことができ、また上型の洗浄作業を容易なものとし、且つメンテナンスを向上する。 - 特許庁
  • To provide multilayer cooked noodles which get loose by only sousing noodle soup to be eaten as they are and have good food feeling, and whose aging is slow even if circulating and storing the multilayer cooked noodles.
    めんつゆをかけただけで麺がほぐれてそのまま食することができ、しかも食感が良好であり、また流通保管しても麺の老化が遅い、多層調理麺を提供すること。 - 特許庁
  • To provide a broiler capable of heating both sides of an cooked object evenly with a pair of burners and saving the consumption of gas and the cost of parts; and a method of heating the cooked object by the broiler.
    一対のバーナでも被調理物の両面をムラなく加熱でき、ガスの消費量および部品コストが節約可能なグリルおよびグリルによる被調理物の加熱方法を提供する。 - 特許庁
  • To provide a frozen rice improver with which cooked rice having good loosening property, luster and palate feeling can be obtained even when cooking frozen cooked rice with a microwave oven.
    冷凍保存された米飯を電子レンジで加熱調理した場合であっても、ほぐれ性、艶および食感が良好な米飯を得ることができる米飯用改良剤を提供する。 - 特許庁
  • To cook porridge easily with the cooked rice kept warm in an inner pan of a rice cooker and warmer for cooking rice and warming the cooked rice.
    炊飯および保温動作するジャー炊飯器において、内鍋内にご飯を保温しているジャー炊飯器で、そのまま雑炊も調理可能とし、手軽に雑炊調理ができるようにする。 - 特許庁
  • The rice polishing method makes cooked rice by adding water and heating the polished rice extracted from a rice-polishing machine and adjust the rice polishing-precision of the rice-polishing machine so that the rice polishing degree of cooked rice is the reference rice polishing degree.
    搗精方法は、精米機から抽出した精白米を加水加熱して炊飯米とし、炊飯米の白度が、基準白度となるように精米機の搗精度を調整する。 - 特許庁
  • To provide low-protein brown rice obtained through reducing protein in brown rice while leaving such an advantage of the brown rice as to be rich in dietary fiber or vitamins as it is, so as to be cooked into low-protein cooked brown rice.
    食物繊維やビタミン等が豊富である玄米の利点をそのまま維持して低蛋白化を行い、低蛋白の玄米ご飯とすることができる低蛋白玄米を提供する。 - 特許庁
  • To suppress that dust enters into a rice cooker from an intake vent in the rice cooker which drains excess water content for preventing condensation during rice is cooked and temperature is kept and being sticky of cooked rice from being generated.
    炊飯時及び保温時の結露やご飯のべたつきを防止するため、余分な水分を排出する炊飯器において、吸気口からほこりが入るのを抑制すること。 - 特許庁
  • To provide an electric rice cooker making the most of the advantage of a ceramic inner pot to cook delicious rice, and further effectively preventing the deterioration of cooked rice after cooked.
    陶磁器製の内鍋の利点を生かして美味しい米飯を炊き上げることができるとともに、炊き上げ後も米飯の劣化を有効に防止して美味しさを長く保てるようにする。 - 特許庁
  • To provide a half-cooked food enabling a user to achieve the best cooked condition only thorough cooking by combining a plurality of kinds of food materials comprising desired dish.
    所望の料理を構成する複数種類の食材を組合せて提供し、需要者が加熱調理をするだけで、最良の調理状態を実現できる半調理食品を提供する。 - 特許庁
  • To provide a processed food containing cooked rice and/or a prepared food formed and processed so as to be able to easily eat authentic cooked rice or prepared food by first food sense.
    本格的な米飯や惣菜をファーストフード感覚で手軽に喫食できるように成形加工された、米飯および／または惣菜入りの加工食品を提供することを目的とする。 - 特許庁
  • To provide a method for producing cooked rice with egg flavor having compound flavor obtained by simultaneously heating edible oil and fat, eggs and cooked rice, and excellent in preservation stability of the flavor.
    食用油脂、卵、米飯を同時に加熱した複合的な風味を有し、かつ、その風味の保存安定性にも優れた卵風味を有する米飯の製造方法を提供する。 - 特許庁
  • By selectively opening and closing a number of steam guide pipes by the steam valves, the specific direction of the cooked material can be selectively heated and cooked.
    本発明によれば、蒸気弁により多数の蒸気ガイド管を選択的に開閉することにより、調理物の特定の方向を選択的に加熱調理できる作用効果がある。 - 特許庁
  • Donburi-mono (a bowl of boiled rice with ingredients on top): gyudon (a bowl of boiled rice covered with cooked beef and vegetables), unagi-don (a bowl of boiled rice topped with broiled eel), ten-don (a bowl of boiled rice topped with tenpura), katsu-don (a bowl of boiled rice topped with pork cutlet), oyako-don (a bowl of rice with chicken meat and egg on top, literally, parent and child rice bowl), tekka-don (a bowl of vinegared boiled rice with slices of raw tuna meat on top), konoha-don (a bowl of boiled rice with cooked egg and kamaboko (steamed fish paste) on top)
    丼物（どんぶり）-牛丼、鰻丼、天丼、カツ丼、親子丼、鉄火丼、木葉丼 - Wikipedia日英京都関連文書対訳コーパス
  • It has two cooking methods: 'Wan-gaki' which is cooked by mixing buckwheat-flour and boiled water into gruel, and 'Nabe-gaki' which is cooked by heating and kneading the mixture of buckwheat-flour and water in a pot on a stove.
    調理方法として、蕎麦粉に熱湯をかけて混ぜ、粘りがでた状態のものを食べる「椀がき」と、小鍋に蕎麦粉と水を合せコンロで加熱しながら練る「鍋がき」がある。 - Wikipedia日英京都関連文書対訳コーパス
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