「Cooked」を含む例文一覧(3138)

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  • To prevent that a cooked material and oil, or the like, which spill out of a pan, or the like, and infiltrating into the body, and makes the interior of the body to soil, when cooking using a heating coil and a grill part for induction heating.
    誘導加熱用の加熱コイルやグリル部を使用して調理を行う場合に、鍋等からこぼれ落ちた調理物や油等が本体内に進入し、本体内を汚すことがないようにする。 - 特許庁
  • To provide a microwave oven formed that, in 'warming cooking' of a microwave oven, a temperature difference between the internal part and the skin part of a food to be cooked is eliminated and warming cooking is automatically practicable by any body without requiring a long time.
    電子レンジの“あたため調理”において、調理物の内部と表皮部の温度差を解消し、誰でも手間なく自動的にあたため調理ができる電子レンジを提供することを目的とする。 - 特許庁
  • To provide a cooker for baking a material to be cooked well without burning it by providing a cooking course for cooking a well dried material or a material already process with a seasoning.
    乾燥度が高い調理物や、あらかじめ調味料で加工された調理物を調理する調理コースを設け、焦がさずおいしく上手に焼くための加熱調理器を提供することを目的とする。 - 特許庁
  • A food is wrapped with the sheet to perform control treatment such as dehydration and the treated food is directly heated by Joule heat to obtain the sterilized and cooked food.
    このようなシートで予め食材を包んで脱水等の調整処理を施し、この調整処理された食材に対してジュール熱による直接加熱を行って殺菌、調理された食材を得る。 - 特許庁
  • In this charcoal sheet 50 for cooking, a number of split charcoal pieces 20 are fitted to a heat resisting sheet 10, and material to be cooked is covered with the sheet in cooking using the heat sources other than charcoal 20.
    加熱調理用炭シート５０は、耐熱性のシート１０に細片化された炭２０の多数が取り付けられ、炭２０以外の熱源で加熱調理する際に被調理物を覆うものである。 - 特許庁
  • To provide a food material container that facilitates selective addition of a plurality of sub-food materials such as ingredient materials to principal food materials such as noodles or cooked rice stored in a container body.
    容器本体に収容した麺類や米飯等の主食材に対して、具材等の複数の副食材を選択的に加えることを容易に行うことができる食材用容器を提供する。 - 特許庁
  • To provide an electric rice cooker in which cooked rice is heat- retained and prevented from sticking to the bottom or the peripheral side surface of an inner pan while excessive water is being released as in a wooden rice tub.
    炊き上がったご飯を内鍋の底や周側面にくっつかせることなく、木のおひつのように過剰な水分を放出させながら保温することができる電気炊飯器を提供する。 - 特許庁
  • To provide roast germinated unpolished rice causing no bitter taste even when subjected to roast, and excellent in flavor and taste; and to provide food and drink containing the roast germinated unpolished rice, especially excellently flavored cooked rice processed food.
    焙煎処理をしても苦味がなく、香味および食味に優れた焙煎発芽玄米および同焙煎発芽玄米を含む飲食品、とりわけ香味の良い炊飯加工食品を提供する。 - 特許庁
  • A perforated tray 13 disposed in a cooking chamber 12 disposed in a device body 11, and the sweet potatoes are placed on the tray 13 and cooked by a far-infrared heater 14.
    装置本体１１内に配置された加熱調理室１２内に多孔状の受け皿１３が配置されており、受け皿１３上にサツマイモが載せられて遠赤外線ヒーター１４によって加熱調理される。 - 特許庁
  • Based on a signal from the core temperature detection arrangement, the control arrangement 41 determines whether the core temperature of the cooked objects a continues to exceed the set checking core temperature or not during the set checking period.
    制御手段41は、芯温検知手段からの信号に基づいて、被加熱物ａの芯温が設定確認時間の間、継続して設定確認芯温以上であったか否かを判断する。 - 特許庁
  • Part of the microwaves radiated from a high-frequency generating means are radiated to the heating layer 3, and scorchings corresponding to the meshy shape are formed on the surface of a cooked object mounted on the heating element 1.
    高周波発生手段から放射されたマイクロ波の一部が発熱層３に照射され、発熱体１上に載置された被調理物の表面に網目形状に対応する焦げ目を付ける。 - 特許庁
  • As the sudden stop at the stop position, of the drawer body can be prevented, the impact shock in stopping can be reduced, and the influence on the cooked object such as food can be reduced/eliminated.
    従って、引き出し体が停止位置において急停止することがなくなり、停止時の衝撃程度が抑制され、食品等の被調理物に対する影響を軽減・解消することができる。 - 特許庁
  • To improve repairing properties such as external appearance and cleaning in a top plate used for a gas stove, and further improve the mounting property of a trivet, and prevent the trivet from being mounted by mistake, and spilled cooked food from adhering to the top plate.
    ガスコンロに使用されるトッププレートにおいて、外観性、清掃等の手入れ性の向上をはかると共に、ゴトクの装着性、誤装着防止、煮こぼれでの固着防止をすることを目的とする。 - 特許庁
  • Food heated and cooked by a heating cooking apparatus K is placed on the conveyor 2 in the cooling chamber 1 via a carry-in port 3 provided in the cooling chamber 1 and is cooled and processed within the cooling chamber 1.
    加熱調理装置Ｋで加熱調理された食材は、冷却室１に設けた搬入口３を介して冷却室１内のコンベヤ２に載せられて、冷却室１内で冷却加工される。 - 特許庁
  • To provide a cooking method and cooked product of raw salmons that improves the appearance of a raw salmon before being fried, thus can appeal its highly fresh appearance.
    本発明では、揚げ調理された鮭科の生魚の見栄えをよくし、外観上も新鮮さ、生きの良さをアピールすることができる鮭科の生魚の調理方法及びその調理品を提供する。 - 特許庁
  • To obtain cooked chestnuts capable of sustaining for a long period flavor, taste, gold color of tone and springy feeling of good feeling on the tongue of fresh chestnuts, peculiar to harvesting time, and enabling secondary processing with easy cooking.
    収穫期に特有の新鮮な栗の香気と味と黄金色の色調、および舌ざわりのよい「もちもち感」を長期に亙って保持でき、簡便な調理で二次加工できる調理栗を提供する。 - 特許庁
  • To provide a microwave oven having a rice cooking function and a method for controlling the same which automatically senses the amount of rice and water to be cooked, and accordingly, automatically executes the rice cooking function.
    調理しようとする米と水の分量を自動に感知して、これに従って炊飯機能を自動に行う炊飯機能を有する電子レンジ及びその制御方法を提供することができる。 - 特許庁
  • The carbohydrate heated processed food excellent in storability is obtained by adding a fermented product obtained by using lactic bacteria of 0.1-5 wt.% of genus enterococcus based on raw material to be processed, into carbohydrate heated processed food such as cooked rice, rice cake, noodles or bread.
    米飯、餅、麺類、パン類その他の炭水化物系加熱加工食品に、エンテロコッカス属乳酸菌を用いて得られる発酵生産物を加工原料の０．１〜５重量％含有させる。 - 特許庁
  • To provide a quick wrapping device for Jiaozi (steam-cooked meat pies) devised to make several Jiaozi at a stroke by providing a rectangular plate-like board with several recesses, and protrusions of rugged parts serving as claws for tucking in.
    本発明は、長方形の板状の盤に数個の窪みや折り込むためのツメとして凹凸部の凸起を設け、ギョウザを一度に数個作れるように工夫したギョウザ早包器を提供する。 - 特許庁
  • Kyofu Makunouchi (Kyoto-style Makunouchi), Kyoraku Bento, Kotemari, Nagomi Bento, Kyo-Yuzen, Ajisai Bento, Tonkatsu Bento (pork cutlet lunch), Chuka Bento (Chinese-style lunch), Kodawari Omusubi Bento (special riceball lunch), Yofu Bento (Western-style lunch), Tokusei Onigiri Bento (special recipe riceball lunch), Kuri Okowa (glutinous rice cooked with chestnuts)
    京風幕の内/京洛弁当/こてまり/なごみ弁当/京友禅/味彩弁当/とんかつ弁当/中華弁当/こだわりおむすび弁当/洋風弁当/特製おにぎり弁当/栗おこわ - Wikipedia日英京都関連文書対訳コーパス
  • In addition, the trace of foams can be removed or minimized in the size on the surface of the cooked egg, even in remaining foams.
    さらに、かかる卵調理液を蒸して加熱凝固して調理した卵食品の表面（上面）においては、泡の跡をなくすことができ、また跡が残ってもその大きさを小さく抑えることができる。 - 特許庁
  • To provide a burner for a grill capable of uniformly burning a cooked object without uneven cooking, and reducing gas consumption without impairing ignition performance and stability in combustion.
    調理物を焼きむらを生ずることなく均一に焼成できると共に、着火性や燃焼の安定性を損なうことなく消費ガス量を減少できるようにしたグリル用バーナを提供する。 - 特許庁
  • To prevent the dew condensation to an inner lid so that cooked rice has excessive moisture by increasing the surface area of an inner lid and improving a temperature distribution of a heat insulating kettle formed by fixing the inner lid made of metal to a lid body.
    蓋体に金属製の内蓋を固定した保温釜において、内蓋の表面積を拡大し温度分布を良くし、内蓋への結露を防止してご飯が水分過多にならないようにする。 - 特許庁
  • To provide a heating cooker using a heater for heating and cooking cooked objects as adequately as possible without lowering the output of the heater when a failure occurs in a cooling fan.
    ヒータにより加熱調理を行うものにおいて、冷却ファンが故障した場合にヒータの出力を低下させなくとも、調理物を可能な限り適切に加熱することができる加熱調理器を提供する。 - 特許庁
  • The retort cooked rice obtained through retort sterilization comprises raw material rice, tuberous roots of root vegetable plants, and extract from the root vegetable plants comprising the yacon or the Helianthus tuberosus.
    本発明は、レトルト殺菌処理してなるレトルト米飯であって、原料米、根菜植物の塊根部、及び前記根菜植物の抽出物を含有し、前記根菜植物はヤーコン又はキクイモである。 - 特許庁
  • There was an iron plate table about the size of one meter by two meters and four to five customers sat around the table facing the owner who cooked okonomiyaki and at least two tsubo (unit of land measurement; 3.95 square yards; 3.31 square meters) was big enough to be able to run a simple home business from.
    1mx2m程度の鉄板台のスペースを、焼き手である経営者の側に向かい、4～5人の客が椅子で囲むという形式で、最低2坪もあれば簡便な営業が行えたからである。 - Wikipedia日英京都関連文書対訳コーパス
  • Sometimes in Totominokuni, tsukemono (Japanese pickled vegetables) such as takuan (pickled daikon radish) and so on, beni-shoga, minced green onion are mixed in the dough and like oden (a Japanese dish containing all kinds of ingredients cooked in a special broth of soy sauce, sugar, sake, etc.) in old Shizuoka City, it was eaten in mom-and-pop candy stores.
    遠江国ではたくあんなどの漬物や紅しょうが、ねぎを刻んで生地に入れることがあり、旧静岡市のおでんの扱いと同様に駄菓子屋などで食べられた。 - Wikipedia日英京都関連文書対訳コーパス
  • In the People's Republic of China, passengers can buy a box lunch of rice topped with side dishes like meat dish, which are cooked in the kitchen of dining cars and served hot through the service of sales in the train.
    中華人民共和国では食堂車の営業する列車の車内販売で、飯の上に肉料理など惣菜の載った弁当が食堂車で調製され、熱いままの状態で販売される。 - Wikipedia日英京都関連文書対訳コーパス
  • Sometimes, a side dish of a strong foodstuff is served, or small portions of one or two of the following foods are put on chazuke at one's choice: umeboshi (pickled ume, or Japanese apricot), pickles, crumbled cooked salmon, seaweed, tsukudani (small fish, shellfish, or konbu, boiled in sweetened soy sauce), salted fish guts, grated wasabi (Japanese horseradish), or karashi-mentaiko (salted cod roe).
    味の濃い食材を副菜として食をすすめることもあれば、好みで梅干や漬物、サケや海苔・佃煮・塩辛・山葵・たらこ（辛子明太子）などの具をのせることもある。 - Wikipedia日英京都関連文書対訳コーパス
  • Hoto is cooked by simmering fresh Udon noodles covered with Uchiko (wide noodles made from inelastic dough that is affordable by kneading without applying salt) in miso soup, the main ingredients being seasonal vegetables such as pumpkin and root crops.
    かぼちゃや根菜類など季節野菜主体とした味噌汁に、生地に塩を練りこまずコシを作らない状態で幅広に切った麺を、打ち粉が付いたままの生状態から入れて煮込む。 - Wikipedia日英京都関連文書対訳コーパス
  • Broth flavored with soy sauce and udon noodles is cooked in an individual-sized, small earthenware pot or iron pan, with shiitake mushroom, kamaboko (fish minced and steamed), vegetables such as carrots and onions, shrimp tempura, raw egg, fu (breadlike pieces of wheat gluten), and other ingredients are placed on top.
    一人用の小型の土鍋や鉄鍋に醤油味のだし汁とうどんを入れ、その上にシイタケ、かまぼこ、ニンジンやネギなどの野菜類、エビの天ぷら、生卵、麩などの具を乗せて煮たもの。 - Wikipedia日英京都関連文書対訳コーパス
  • To provide a drinking cup whose touch to a mouth in use is excellent, and which has an excellent heat insulation property when cooked in a microwave oven, is easy to wash and withstands the use for a long period of time.
    使用時の口に対する触感が良好で、電子レンジで加熱調理されたときの良好な断熱性を備え、洗浄容易で長期の使用に耐える飲食用カップを提供する。 - 特許庁
  • To provide a method for preserving a processed food, improving its preservation property by preventing the aging of starch contained in a foodstuff while maintaining its quality such as eat taste, eat feeling, etc., and a method for producing cooked rice.
    食材に含まれる澱粉の老化を防止して、その食味や食感等の品質を維持しつつ、保存性を向上させる加工食品の保存方法および米飯の製造方法を提供する。 - 特許庁
  • To provide refrigerated/frozen deep-fried food comprising refrigerated/frozen deep fried food suitable for cooking with a microwave oven, where batter coating is smooth to the mouth and has crispy and light palate feeling, and ingredients are kept moist even after cooked using the microwave oven.
    電子レンジで加熱調理後も、衣の口当たりが良くサクサクとした軽い食感で、なおかつ具材の水分も保たれた、電子レンジ加熱調理に適した冷蔵・冷凍フライを提供する。 - 特許庁
  • After heating and cooking, the cooking machine 1 carries the cooked food W from the opening surface 58 for carry-away to the outside of the heating chamber 60 by the carrying means 71 and sends it out to the next process by a carry-away side roller conveyor 4.
    加熱調理後、調理機１は調理後の食品Ｗを搬出用開口面58から加熱室60外に搬送手段71で搬出し、搬出側ローラコンベヤ４で次工程に送り出す。 - 特許庁
  • To provide a Chinese dumpling causing slight change in the palate feeling and sustained in the excellent palate feeling of the just-made covering part and ingredients thereof, after cooked, even after the lapse of long time or subjected to e.g. a defrosting process.
    加熱調理後、長時間経過しても、また解凍工程などによっても食感変化の小さい、外皮部と中具が作りたての優れた食感が維持された中華点心類を提供すること。 - 特許庁
  • A method for producing the frozen cooked food product comprises freezing noodles at first and then putting soup on the frozen noodles and freezing them so as to separate the frozen noodles and the frozen soup and lessen exposure of the noodles.
    冷凍された麺と冷凍されたスープとに分離すべく、かつ麺の露出を少なくすべく、最初に麺を冷凍し、次にこの冷凍された麺にスープを掛けて冷凍することを特徴とする。 - 特許庁
  • In the rice cooker 1 in which the rice is cooked in a preset rice cooking step, a germinating step for heating the rice with embryo buds at a prescribed temperature for a prescribed time to germinate them is provided before the rice cooking step.
    あらかじめ設定された炊飯工程により米を炊飯する炊飯器１において、炊飯工程前に、胚芽米を所定時間、所定温度で加熱して発芽させる発芽工程を設けた。 - 特許庁
  • The flavored cooked mushroom containing codfish roe is such one that mushrooms boiled in soy stock, codfish roe flakes obtained by subjecting codfish roe granules to heating/drying, and spice seasoning are sealed in a package.
    本発明の明太子入り椎茸の旨煮は、椎茸をだし汁で煮た旨煮と、明太子粒に加熱乾燥処理を施した明太子フレークと、香辛調味料とを包装容器に密封している。 - 特許庁
  • To provide a method for preventing fading of a green vegetable by which the green vegetable having a good texture is obtained without fading, even when contacting other food materials, or cooked or frozen and preserved.
    他の食材に接触したり加熱調理や冷凍保存したりしても、退色することがなく、かつ食感の良好な緑色野菜が得られる緑色野菜の退色防止方法を提供すること。 - 特許庁
  • Also, when the pressure of the inside of the pot 11 is reduced in the sealed state during heat insulation, an oxygen concentration inside the pot 11 is lowered, while the moisture evaporation of a cooked object is prevented, and Maillard reaction and oxidation are sufficiently suppressed.
    また、保温時に密閉状態で鍋11内を減圧すれば、鍋11内の酸素濃度が下がると共に、被炊飯物の水分蒸発を防ぐことができ、メイラード反応や酸化を十分に抑制できる。 - 特許庁
  • It is possible to remove seaweed odor, solvent odor, and cooked odor by leaving potassium alginate at rest in the chamber and bringing atmospheric superheated steam into contact therewith by supplying at a flow rate of 19 kg/h by one pass form.
    アルギン酸カリウムをチャンバー内に静置し常圧過熱水蒸気を１９ｋｇ／ｈの流量で１パス方式で供給して接触させることにより、海藻臭、溶剤臭、加熱臭が除かれる。 - 特許庁
  • To obtain an oil and fat cooked frozen vegetable capable of maintaining an excellent flavor and a functional base level even after rewarming, including a root vegetable and a leaf vegetable as objects and to provide a method for producing the vegetable.
    暖め直した後でも優れた口当たりや官能基レベルを維持でき、根菜類及び葉菜類を対象として含むような油脂調理冷凍野菜及びその製造方法を提供する。 - 特許庁
  • (2) When the criteria or standards have been established pursuant to the provisions of the preceding paragraph, food or additives shall not be produced, processed, used, cooked, or preserved using methods that do not conform to such criteria; food or additives that do not conform to such criteria shall not be sold or imported; and food or additives that do not conform to such standards shall not be produced, imported, processed, used, cooked, preserved, or sold.
    ２　前項の規定により基準又は規格が定められたときは、その基準に合わない方法により食品若しくは添加物を製造し、加工し、使用し、調理し、若しくは保存し、その基準に合わない方法による食品若しくは添加物を販売し、若しくは輸入し、又はその規格に合わない食品若しくは添加物を製造し、輸入し、加工し、使用し、調理し、保存し、若しくは販売してはならない。 - 日本法令外国語訳データベースシステム
  • The heating cooker having a top plate for putting the heating vessel comprises a heating cooker main body heating the object to be cooked in the heating vessel through a heating means, a vibration sensor detecting the level of vibration generated at the heating vessel, and a notifying means capable of notifying the boiling state of the object to be cooked in the heating vessel in two or more forms depending on the output of the vibration sensor.
    加熱調理器を、加熱容器を載置するためのトッププレートを有し、前記加熱容器内の被加熱物を加熱手段により加熱調理する加熱調理器本体と、前記加熱調理器本体に伝わる振動レベルを検出する振動センサと、前記振動センサの出力に基づいて前記加熱容器内の被加熱物の沸騰状態を二形態以上報知可能な報知手段とを備えて構成した。 - 特許庁
  • The Chinese noodles are characterized in that they can be provided by setting the noodles 2 together with a soup-enclosing bag 3 and a bag 4 enclosing shirk's fin seasoned with capsicum, a retort food, prepared by packing the cooked shirk's fin sprinkled with capsicum and sterilizing the bag.
    麺２と、スープ入り袋３と、唐辛子をまぶした調理済みのフカヒレを詰め込んで殺菌したレトルト食品の唐辛子味付きフカヒレ入り袋４とを一緒にセットで提供可能としたことを特徴とする。 - 特許庁
  • To provide a lid material which consists of a laminate containing no aluminum foil for an instant noodle or the like to be cooked by pouring hot water, is easily opened and is excellent in dead holding properties when it is opened or re-sealed.
    本発明は、熱湯を注いで調理する即席麺用等の、アルミニウム箔を含まない積層体からなり、開蓋が容易であって、開封・再封時のデッドホールド性に優れる蓋材を提供することを目的とする。 - 特許庁
  • Oven bodies 1 heating and baking materials to be cooked with heating sources disposed in the bodies and capable of being opened or closed with opening or closing doors 2 disposed on the front side are disposed at suitable stages in a vertical direction in the oven apparatus.
    被調理物を内部配置の熱源によって加熱、焼成加工し、前面に設けた開閉扉２によって開閉可能にしてあるオーブン本体１を上下方向に沿って適数段に配置構成する。 - 特許庁
  • This method for producing the herb flakes for sprinkling over cooked rice, pickled in white soy sauce comprises pickling 3 times in different hours fresh herbs 1 cultivated without agricultural chemicals in white soy sauce 2 brewed with wheat and soybeans, draining off the soy sauce and drying the product followed by crushing.
    無農薬で栽培された生鮮なハーブ１を、麦と大豆で醸造した白醤油２に、３回時間差漬けした後、醤油を切り、乾燥し、粉砕して、白醤油漬ハーブふりかけを製造する。 - 特許庁
  • The processed food comprises an ingredient containing the cooked rice and/or the prepared food and a wrapping body for wrapping whole surface of the ingredient and the wrapping body is a kneaded and heated product containing soft flour, strong flour and oil and fat.
    米飯及び／又は惣菜を含む具材と、この具材全面を包容する包容体とを具備し、前記包容体は、薄力粉、強力粉、及び油脂を含む混練加熱物であることを特徴とする加工食品。 - 特許庁
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