「Cooked」を含む例文一覧(3138)

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  • Since the amount of steam in the heating chamber, a microwave output, and a heating time by microwave can be controlled in an optimum state according to foods, the variety of foods can be satisfactorily frozen and heated/cooked.
    加熱室内の蒸気量とマイクロ波出力および蒸気とマイクロ波の加熱時間制御をそれぞれの食品に応じて最適な状態で加熱調理できるので、多様な食品を良好に解凍および加熱調理できる。 - 特許庁
  • The cooking apparatus 1 includes core temperature detection arrangement 31 for detecting the core temperature of some a of the plurality of cooked objects a in the cooking chamber 3, and control arrangement 41 for controlling the heating arrangement 11 following the set cooking program.
    調理装置１は、調理室３内の複数の被加熱物ａのうちの一部の被加熱物ａの芯温を検知する芯温検知手段31と、設定調理プログラムに従って加熱手段11を制御する制御手段41とを備える。 - 特許庁
  • To provide a method for freezing food, intended for saving time and effort of roughly cooling, and improving a quality after freezing and thawing by concentratedly cooling warm food like just cooked rice and passing an overcooled condition when freezing.
    炊立て米飯のような温かい食品を集中的に冷却し、凍結させる際に過冷却状態を経るようにすることで、粗冷ましする手間を省き、冷凍保存、解凍した後の品質を向上させることを目的とする。 - 特許庁
  • Further, detecting elements contained in agricultural products; marine products such as algae and seafood; livestock products such as meat, eggs, and dairy products; confectionery; seasonings and spices, and cooked and processed foods enable securing food safety.
    また、農作物、藻類・魚介類など海産物、食肉類・卵類・乳類など畜産類、菓子類、調味料及び香辛料、調理加工食品類中の元素を明らかにすることで、食の安全を守ることを可能にする。 - 特許庁
  • The rice and water fed into a pan 9 are uniformly heated while the rice and water are moved in the heating concentration area generated in the pan by electromagnetic induction heating by moving ferrite 2, by which the cooked rice with the lessened cooking unevenness may be provided.
    フェライト２を移動させることにより、電磁誘導加熱により鍋に生じる加熱集中域を移動させつつ、鍋９内に投入された米と水を均一に加熱し、炊きむらの少ないご飯を提供することができる。 - 特許庁
  • To provide an oven toaster wherein in a heating cooker where temperature detection means is mounted only on a control board, the result of an article to be cooked is excellent and uniform cooking performance is ensured even under any conditions.
    温度検知手段が制御基板上にのみ実装されている加熱調理器において、調理物の出来映えに優れ、どのような条件下でも均一な調理性能を得られるオーブントースターを提供することを目的とする。 - 特許庁
  • The microwave oven includes the cooking chamber, a skewer stuck into the food to be cooked and supporting the food, and a container holding the food so that the inner wall of the cooking chamber is not soiled by the oil generated from the food during cooking operation of the microwave oven.
    調理室と、調理物に刺されて調理物を支持する串と、電子レンジの調理動作中に調理物から発生する油により調理室の内壁が汚染しないように調理物を収容する容器とを含む。 - 特許庁
  • A method for cooking cereal comprises addition of the allergen-reducing agent before heating the cereal in the presence of water, and heating the cereal mixture as it is to be cooked.
    タンパク質分解酵素を含有することを特徴とする穀物の低アレルゲン化剤、及び低アレルゲン化剤を穀物を水の存在下で加熱する前に添加しそのまま加熱することにより調理することを特徴とする穀物の調理方法。 - 特許庁
  • It is thought that the term 'tempura' was initially a general description of oil-cooked dishes introduced from overseas to Kyushu region and Okinawa Prefecture and became widely used to refer to any sort of food prepared using hot oil, including some already existing Japanese foods such as satsuma age (a fried fish cake which is made without batter.)
    「天ぷら」とは当初、海外から九州・沖縄県方面に入ってきた油料理の総称であったとされ、後には薩摩揚げ等の、以前より日本にあった油料理も含めた名称となった。 - Wikipedia日英京都関連文書対訳コーパス
  • Shabu-shabu is a Japanese dish in which extremely thin slices of meat are cooked by swishing them back and forth several times in dashi (broth) boiled in a special tabletop pot, dipped in sauce and eaten with boiled ingredients such as vegetables, tofu and kuzukiri.
    しゃぶしゃぶは、ごく薄く切った肉を、食卓の専用鍋に煮え立たせただし汁に数回くぐらせ加熱し、野菜・豆腐・葛切りなどの食材を煮込んだものと共に、タレにつけて食べる日本の鍋料理である。 - Wikipedia日英京都関連文書対訳コーパス
  • This dish is generally called 'katsu-sara' (cutlet plate) or 'katsuni' (cutlet cooked with eggs and sweet soy sauce) although its name can vary from one restaurant to another: 'Atama Raisu' (literally, head rice) in 'Toyo-chan,' a restaurant in the Tsukiji Market or 'Dainuki' (a katsudon without a bowl of rice) in the 'Yanagi' restaurant in Osaka.
    「カツ皿」（カツさら）や「カツ煮」（カツに）という名前で呼ばれるのが一般的であるが、築地市場内の「豊ちゃん」の「アタマライス」、大阪市の「やなぎ」の「台ぬき」（だいぬき）など、店によって呼び名が変わる場合もある。 - Wikipedia日英京都関連文書対訳コーパス
  • In a TV program broadcasted on October 28, 2001 "Tokoro san no Megaten" (theme: Mystery of bland taste of Udon noodles served in Osaka), the amount of soy sauce and salt involved in soup broth were studied by comparing the Udon noodles cooked by Udon noodle shops in the Kansai region (Osaka) and those in the Kanto region (Tokyo).
    塩分濃度については、2001年10月28日放送『所さんの目がテン!』（テーマ：大阪うどんうす味の謎）にて、関西（大阪）と関東（東京）にある店のうどんつゆの醤油使用量と塩分濃度を調査した。 - Wikipedia日英京都関連文書対訳コーパス
  • Varieties of ingredients, or almost anything else, are cooked in Yosenabe: vegetables such as Chinese cabbage and Welsh onion; processed-soybean products (atsuage [thick fried tofu], yakidofu (grilled tofu), abura-age [deep-fried tofu]); fish-paste products (hanpen [a cake of ground fish combined with starch and steamed], chikuwa [fish sausage]); seafood such as prawn, fish, or shellfish; meat (beef, chicken, or pork); and mushrooms.
    具材は、白菜や葱などの野菜類、大豆製品（厚揚げ、焼き豆腐、油揚げ）、練り物類（はんぺん、ちくわ）、エビや魚、貝などの魚介類、肉類（牛、鳥、豚）、キノコ類など、ほとんど何でもアリといってよい。 - Wikipedia日英京都関連文書対訳コーパス
  • Because TACHIBANA no Hiromi lived in the Jogan era (around 9th century) of the Heian period, it may be assumed that Inoko mochi cakes were cooked as an item for an Imperial ceremony in Jogan era at the latest though the time of their origin is unknown.
    橘広相は貞観_(日本)年間に存命していたことから、いつごろから、亥の子餅に関する行事が行なわれいたか定かではないが、貞観年間には宮中行事として、行なわれていたと推察される。 - Wikipedia日英京都関連文書対訳コーパス
  • The selection determination switch 23 is commonly used for the operation to set the cooked time in reservation operation and to correct and change the present time, by which the number of the overall switches may be decreased and the operation is simplified.
    上記選択決定スイッチ２３は、予約運転時の炊き上がり時刻の設定や、現在時刻の修正変更操作にも共用され、これによって、全体的なスイッチの数をより少なくできるので、操作が簡単になる。 - 特許庁
  • Upon heating cooking, the first film 36 removes the adhered dirty substance by oxidizing and decomposing the same while de-misting due to moisture can be effected, whereby the cooking condition of the substance to be cooked can be observed through the transparent window 8.
    加熱調理時に、第１皮膜３６は付着する汚れ物質を酸化分解して除去し、かつ水分による曇りを防止することができるので、透明窓８を通して調理物の調理状態を観察することができる。 - 特許庁
  • Thus, since the rice is not immersed in water at the time of the mist feeding, the formed γ-aminobutyric acid is not eluded into water, and all of it stays in the rice, and cooked rice in which the γ-aminobutyric acid has been increased can be obtained.
    これにより、ミスト供給時には米類は水に浸漬していないので、生成されたγ−アミノ酪酸は、水中に溶出されることなく、全て米類内部に留まり、γ−アミノ酪酸が増えた炊飯米を得ることができる。 - 特許庁
  • To provide a food capable of keeping fresh color of main ingredients (especially, vegetables) and having a good taste as if the food has immediately after cooked, while the food contains a flowable part having a high viscosity and is preservable for a long period at ordinary temperature.
    高粘度の流動可能部分を含む長期常温保存可能食品でありながら、具材（特に野菜類）の鮮やかな色彩を保持し、作りたてのような良好な食味を有する食品を提供すること。 - 特許庁
  • In addition, as the grid 16 is oscillated inside the broiler compartment 60, heated air inside the broiler compartment 60 is agitated and equalized, and therefore, the cooked object F can be evenly heated and thoroughly broiled on the whole.
    さらに、グリル庫６０内で、焼き網１６が揺動するため、グリル庫６０内の熱気が撹拌されて均一化されるので、被調理物Ｆに加熱ムラが生じることなく、被調理物Ｆ全体をじっくり焼き上げることができる。 - 特許庁
  • This method for producing the food, comprising cooking in a heating vessel 10 a food material which comprises plural kinds of raw materials and whose flowability is lowered at a temperature needed for the cooking, and then transferring the cooked product to the other vessel, characterized by cooling the thermally cooked food material in the heating container and then transferring the cooled food material to the other vessel.
    複数種類の原料からなり調理に必要な温度においてその流動性が低くなる食品材料を、加熱用容器１０内で加熱調理し、次いで、他の容器に移す工程を含む食品製造方法であって、前記加熱用容器内での加熱調理が完了した後、前記食品材料を、前記加熱用容器内で冷却し、該冷却された食品材料を前記他の容器に移すことを特徴とする食品製造方法が提供される。 - 特許庁
  • To provide a frozen deep-fried food cooked with oil, having crispy palate feeling of dough and palate feeling with pleasing flavor of ingredient, like deep-fried food just after cooking with oil, when thawing and cooking, and to provide a method for producing the same.
    解凍・調理した場合、油ちょう直後の揚げ物と同じような、サク味のある衣の食感、風味良好な具材の食感等を有する油ちょう済み冷凍揚げ物及びその製法を提供することを本発明の課題とする。 - 特許庁
  • To obtain seasoning sauce into which a solid ingredient material and an unheated starch are uniformly dispersed while keeping physical properties of being readily dispersed into water or entangled with a foodstuff in cooking and which provides a liquid cooked food having an excellent flavor.
    本発明においては調理時に容易に水に分散、あるいは食材にからまる物性を保ったまま、固形具材及び未加熱の澱粉が均一に分散し、風味的にも優れた液状の調理食品を提供することを目的とする。 - 特許庁
  • To provide a holder capable of stably supporting a packaging bag accommodating an instant dry food to be reconstituted in hot water and a food to be cooked in a microwave oven, and facilitating a pour of reconstituting hot water and the food in the packaging bag.
    湯戻しされる即席乾燥食品や電子レンジ加熱調理用の食品を収容する包装袋を安定的に支持可能であると共に、湯戻し用のお湯や食材を簡便に包装袋に注入することが可能なホルダーを提供する。 - 特許庁
  • To provide a set of Natto (fermented soybean) and cooked rice, enabling easy taking of Natto rice good for health by many people similar to bread, facilitating the preparation and clean-up and having varied taste and characteristics to prevent satiety even by taking once a day.
    健康によい納豆ごはんを多くの方が、パン食のように手軽に食べられるように、また、支度や後片付けが楽になるように、１日１回食べても飽きないように、味に変化や特徴をもたせた納豆ごはんのセットを提供する。 - 特許庁
  • To provide an apparatus for closing an ingredient hole in an apparatus for production designed to produce a rice ball enclosing an ingredient in a simple process with good operation efficiency without forming a joining line and without lowering a cooked rice temperature.
    簡単な工程で、良好な作業性を有し、しかも合わせラインができることなく、シャリ温度を低下させることなく包餡おにぎりを製造することが可能な製造装置における具穴閉鎖装置を提供することを目的とする。 - 特許庁
  • To provide a heating cooker using steam for heating and cooking of objects to be cooked, allowing the execution of automatically controlled heat by controlling a steam generator and a room air circulating fan in accordance with detected steam pressure.
    蒸気により被調理物の加熱調理を行う加熱調理器において、検知した蒸気圧に基づいて蒸気発生装置や庫内空気循環ファン等の制御を行い、自動制御加熱を実行することが可能な加熱調理器を提供する。 - 特許庁
  • To provide a restaurant capable of cheerfully eating a conveyor belt Sushi enabling Sushi to select kinds and quantities of the Sushi in accordance with a taste of each person in one restaurant, soup, fried food, cooked food or broiled fish, etc. without moving own seat.
    一つの飲食店内で各人の好みに応じて寿司の種類や数量を選ぶことができる回転寿司と、汁物、揚げ物、煮物あるいは焼き物等の和食を、席を移動しなくても気軽に食することができる飲食店を提供する。 - 特許庁
  • Thus the oil, smoke, steam and the like scattering from a cooked object during cooking can be prevented from intruding into the locking holes of the door cover positioned outside of the packing 61, and the contamination of the connecting section of the fitting 55 and the door 58 can be prevented.
    こうして、調理中の被調理物から飛散する油や煙や水蒸気等が、パッキン６１の外側にある上記ドアカバーの上記係止穴に侵入することを防止し、連結金具５５とドア５８との連結部が汚れるのを防止する。 - 特許庁
  • This cooking container includes a pot 10 in which food is put and cooked, brackets which are placed and engaged on both sides of the pot and welded at both ends, and handles 30 which is fastened to the brackets.
    本発明は電気炊飯器、電気圧力炊飯器などのような調理機器に挿入されて、食物が入れられて調理される調理容器に関するものであり、特に釜の両側に取っ手が堅固に固定された調理容器に関するものである。 - 特許庁
  • As the radiation heat radiated from the grill burners 15a and 15b is efficiently conducted to both sides of the cooked object F on the grid 16, the consumption of gas can be saved without requiring mounting many grill burners.
    また、グリル庫６０には、一対のグリルバーナ１５ａ，１５ｂから放射される輻射熱は、焼き網１６上の被調理物Ｆの両面に対して、効率よく伝わるため、多くのグリルバーナを取り付ける必要もなく、ガス消費量を節約することができる。 - 特許庁
  • A ceiling height of the drawer body 2 is heightened, a ceiling height and a volume of a heating chamber 3 are increased, and a limit height of an object to be heated and cooked is heightened, by providing the operation part including a communication microcomputer in the drawer body 2.
    引出し体２に通信用マイクロコンピュータを含む操作部を設けることで、引出し体２の天井高さを高くし、加熱室３の天井高さや容量を増加し、調理される被加熱物の制限高さを高くすることができる。 - 特許庁
  • To provide a molded tray for food made of a nonwoven fabric capable of absorbing excessive moisture or oil exuded from food such as a hamburger, food fried without coat or the like, reducing the wetting caused by moisture or the like, capable of preserving cooked food tastefully and capable of being reheated.
    ハンバーガーや唐揚げなどの食品から出る余分な水分や油分を吸収し、かつ水分等の濡れ戻りの少ない、調理済み食品をおいしく保存でき、再加熱することができる不織布製食品用成形トレーを提供する。 - 特許庁
  • The method for producing the noodle ingredient-containing frozen boiled rice is characterized by mixing boiled rice with long cooked noodle ingredients, quickly freezing the mixture, and then crushing the frozen boiled rice and finely cutting the frozen long noodle ingredients with a crusher.
    その際、炊飯した米飯に長線長の調理済麺具材を混合したあと、その麺具材・米飯混合体を急速冷凍し、次いで解砕機によって凍結米飯の解砕と、凍結状態にある長線長の麺具材の細断を行う。 - 特許庁
  • To provide a seasoning liquid (SL) adding device that can properly select varieties of SLs to add only a prescribed quantity to rice and that enables many types of rice corresponding in detail to orders to be efficiently cooked, and also to provide a rice cooking system using the device.
    多種類の調味液を適宜選択して設定された量だけ添加することができ、注文に細かく対応した多品種のご飯を効率良く炊き上げることを可能にする調味液添加装置と、それを用いる炊飯システムを提供する。 - 特許庁
  • The food package container is arranged to be folded and stacked by connecting one container body to store cooked rice with the other container body to store a dish through a hinge part, and at least one of the container bodies is provided with a lid to easily fold the container.
    ご飯を入れる収納凹部とおかずを入れる収納凹部をヒンジ部で繋ぐ事により折り畳んで重ねる事が出来るようにし、且つ収納凹部の少なくとも一方に蓋を被せて折り畳みの作業を容易に行えるようにした。 - 特許庁
  • To efficiently cool the temperature rise of a heating coil that is brought about in induction heating of a cooked pan by using a small amount of cooling air, realize stable heating cooking, and provide a quiet kitchen environment in which noise of a fan is suppressed.
    被調理鍋を誘導加熱する際に生じる加熱コイルの温度上昇を少ない冷却空気の風量で効率よく冷却し、安定した加熱調理を実現するとともに、ファンの騒音を抑えた静かなキッチン環境を提供する。 - 特許庁
  • This soy milk-like seasoning liquid for dish cooked in a pot at the table is obtained by producing a soy milk-like composition of pH≥7.5 by heating a suspension which is made by suspending soybean powder and sodium hydrogencarbonate in water, mixing a seasoning liquid with the product, and filling the product in a heat resistant container followed by retort sterilizing.
    大豆粉と炭酸水素ナトリウムを水に懸濁した懸濁液を加熱してｐＨ７．５以上の豆乳様組成物を得、調味液を混合後、これを耐熱性容器に充填し、レトルト殺菌して豆乳様の鍋物調味液を得る。 - 特許庁
  • Glutinous rice and/or nonglutinous rice are soaked in water, mixed with an ingredient, further mixed with prescribed amounts of dextrin, trehalose and additive water, heat-treated (heat cooked), filled as a filling for the bread, Chinese meat bun and bun with bean jam and furthermore heat-treated to obtain the filled bread, etc.
    もち米及び／又はうるち米を水浸漬後具材を混合し、そこに所定量のデキストリン、トレハロース、添加水を加えて混合、加熱処理（加熱調理）し、そして、これをパン、中華まん、饅頭等の詰め物として充填し、さらに加熱処理する。 - 特許庁
  • To provide boiled rice or noodle seasoning, and a boiled rice or noodle cooked product each bringing out the feeling of excellent salty taste even having a low salt content by adding a salty taste enhancing agent for replenishing the weakness and unsatisfactoriness of salty taste.
    塩味の弱さや物足りなさを補うための塩味増強剤を添加することにより、食塩の含有量が低くても、良好な塩味を感じる米飯類又は麺類用の調味料及び米飯類又は麺類の調理品を提供する。 - 特許庁
  • To provide a receiving tray allowing an object to be heated to be cooked in a healthy state without allowing excessive oil or the like from the object to be heated to accumulate on the surface, and to be uniformly browned and crisply baked; and to provide a convection microwave oven including the same.
    被加熱物から出る余分な油などが表面に溜ることがなく、被加熱物がヘルシーに加熱調理され、また、均一な焦げ目がついてからっと焼き上げることのできる受け皿及びこれを備えたオーブンレンジを提供する。 - 特許庁
  • This method for producing the rice food comprises forming a colloid coating film 3a for preventing deterioration and aging on the surface of a baked rice ball by coating the outer surface of the baked rice ball 1 obtained by baking formed cooked rice 11 with say sauce 2 containing a gelling raw material 3.
    成形シャリ１１を素焼きして成る素焼きおむすび１の外面に、ゲル化原料３入り醤油２をコーティングして素焼きおむすび１の表面にシャリの劣化、老化防止用のコロイド被膜３ａを形成してなるものである。 - 特許庁
  • The cooked rice molding apparatus has a vinegared rice ball tray 5 for receiving vinegared rice balls at the downstream side of a molding part 4, a sensor 6 for sensing an operator's hand is arranged at the side-wall part 52 of the vinegared rice ball tray 5 and the operator molds vinegared rice balls one by one, every time the operator holds the operator's hand to the sensor 6.
    成形部４の下流側にシャリ玉を受け止めるシャリ玉トレー５を有し、シャリ玉トレー５の側壁部５２に作業者の手を感知するセンサ６を設け、作業者がセンサ６に手をかざす度にシャリ玉を１つずつ成形する。 - 特許庁
  • To obtain a mixed powder for batter capable of providing fried foods having a light eating feeling and a crispy feeling in the coating thereof when cooked in an oil, having little change in the palatability with the lapse of time and having little deterioration of the palatability even when reheated by a microwave oven.
    油ちょうした際の衣の食感が軽くてサクみがあり、この食感の経時的変化が少なく、電子レンジで再加熱してもこの食感の劣化の少ないフライ食品を提供できるバッター用ミックス粉を提供する。 - 特許庁
  • To provide a method for producing Okowa (Japanese cooked glutinous rice) which is capable of producing tasteful Okowa even by an amateur by a simple cooking process in which a preprocessed source material of Okowa is put on rice in a rice cooker and resulted rice is mixed after finishing rice cooking.
    予め加工したおこわの素を炊飯器内の米の上面等に置いて炊き、炊き上がり後において混ぜるだけの簡単な調理工程により、素人でも美味なおこわをつくることができるおこわの製造方法を実現する。 - 特許庁
  • To provide a traveling sales vehicle having a composite cooking function, with which various kinds of cooking and selling can be performed by changing a cooker to an arbitrary cooker according to season or purpose, while solving such problem that only a single food can be cooked and sold by the conventional traveling sales vehicle.
    従来の移動販売車は単独の食品しか調理販売できないので、季節や目的に応じて任意の調理具に変更することで、多種類の調理販売が行える複合調理機能を有する移動販売車を提供する。 - 特許庁
  • To obtain a new seasoning liquid for dish cooked in a pot at the table, having soybean powder and soy sauce as the main constituent, and hardly causing cohesion and precipitation derived from soybean powder in a pot when boiling ingredients such as vegetables and meat together in an aqueous solution which contains soybean powder and soy sauce.
    鍋の中で、大豆粉及び醤油を含有する水性溶液により、野菜や肉などの具材を煮込んだ際に、大豆粉由来の凝集や沈殿ができにくい、大豆粉及び醤油を主体とする新規な鍋物調味液を得る。 - 特許庁
  • To provide mixed flour for fried foods capable of retaining the crisp palate feeling of the coating of fried foods just after subjected to deep-fried cooking when cooked even after long-term refrigeration/freeze storage, or even when heated using a microwave cooker or the like.
    油ちょう調理した直後の油揚げ食品の衣のサクサクとした食感を、長期間の冷蔵及び冷凍における保存時とマイクロ波調理器等による加熱調理を行っても保持できる油揚げ食品用ミックス粉を提供する。 - 特許庁
  • A gas volume control part 18, a regulation part 16 and a operation part 1 are provided that vary a volume of gas supplied to a lower left fire burner 3, a lower left fire burner 4, an upper right fire burner 5, a lower right fire burner 6 according to cooked goods or inner temperature.
    調理物１１あるいは庫内温度に応じ、左上火バーナ３、左下火バーナ４、右上火バーナ５、右下火バーナ６へのガス量を可変するようにガス量調整部１８、制御部１６、操作部１を備えた構成とする。 - 特許庁
  • A rice cooker body 1 is covered with a lid 4 such that it is freely openable/closable at its top face opening, a pot 2 containing an object to be cooked is put therein and heated by a heating means 3, and the temperature of the pot 2 is measured by a pan temperature sensing means 5.
    炊飯器本体１の上面開口部を蓋４により開閉自在に覆い、内部に調理物を入れる鍋２を収容し、鍋２を加熱手段３により加熱して鍋２の温度を鍋温度検知手段５により検知する。 - 特許庁
  • A certain amount of poultry at a specific body part is extraction-treated to collect the chicken fat or a fat emulsion in which the extracted chicken fat is emulsified in an aqueous seasoning, for example, soy sauce or soup into fine particles and the emulsion is used as a seasoning to be added before rice is cooked.
    一定量の鶏の特定部位の抽出鶏脂もしくはその抽出鶏脂を醤油、だし等の水溶性調味料と共に特定粒径に乳化させたものを、炊飯前添加用調味料として使用する。 - 特許庁
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