「Cooked」を含む例文一覧(3138)

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  • A storage part separate from a section on which the cooked food is placed is provided in the container, consequently juice excreted from the food is collected therein, the food is cooled by using ice, refrigerant, or the like, and when a raw vegetable or the like is washed and placed on the container as is, draining occurs naturally, and the drained liquid enters the storage part.
    器に料理を盛る場所と別に収納部を設け食材から出る絞り汁を回収したり、食材を氷、保冷剤等を使用し冷やしたり、生野菜等を洗浄しそのまま器に乗せても自然と水切れ出来て切れた水分は収納部内に入りこむ。 - 特許庁
  • The method for producing cooked food dough includes the grinding step #20 of rotating a grinding blade in a mixture containing grain granule and a liquid to grind the grain granule and a kneading step #30 of kneading a dough raw material containing the ground grain granule and the liquid by a kneading blade into dough.
    加熱調理食品生地製造方法は、穀物粒と液体とを含む混合物の中で粉砕ブレードを回転させて前記穀物粒を粉砕する粉砕工程＃２０と、粉砕された前記穀物粒と前記液体とを含む生地原料を練りブレードで生地に練り上げる練り工程＃３０と、を含む。 - 特許庁
  • A grill 33 is attached with a turn door 2 which is attached with a view port 34 and formed extending from the front opening 7b to the ceiling cutaway part 7a, and it can be checked if the cooked things F in the grill 5 are baked well from the front and the top of the grill body and checked aslant down too.
    グリル３３は、前面開口部７ｂから天井面切り欠き部７ａにわたって連続面となって形成される覗き窓３４付き回動扉２を備え、グリル庫５内の被調理物Ｆの焼け具合を器体の前方、上方面に加えて斜め上方からも確認できる。 - 特許庁
  • This re-molded cereal granule product is given by powdering a raw material containing two or more kinds of cereals and/or beans and then re-molding the powdered material, and is required to be cooked, wherein cooking conditions of the cereals and/or the beans are different from each other before they are powdered.
    複数の穀類および／または豆類を含む原料を粉末化した後、再形成することによって製造される調理の必要な再形成穀物粒製品であって、該穀類および／または豆類の粉末化前の調理条件がそれぞれ異なる再形成穀物粒製品。 - 特許庁
  • To provide a method for producing frozen a fried food capable of reproducing crispy feeling of the coating when cooked with a microwave oven, and sustaining the palate feeling for a long time even when stored in a common household refrigerator.
    油チョウ済みフライ類の冷凍品を電子レンジにより加熱調理した際に、衣のサクサク感を再現でき、一般家庭用冷蔵庫にて冷凍保存した場合にも、その食感が長期にわたり保持されるような、冷凍された油チョウ済みフライ類食品の製造法を提供する。 - 特許庁
  • The onigiri-like pasta is produced through the following process: admixing seasoned food material 2 such as sauce/ingredients or the like functioning like an adhesive to the pasta raw material 1 obtained by boiling a material produced by molding dough obtained by adding water to hard flour, and forming the thus obtained cooked pasta into such an onigiri-like mass as to be held with the hand.
    強力粉に水を加えた生地から成型したものを茹でたパスタ素材１と、パスタ素材１に、接着剤的な機能を果たすソース・具材等の味付け食材２を和えておにぎり状の塊りにして、このような調理済みパスタを手で持てる程度の塊りにした。 - 特許庁
  • To provide a food processor like a mixer or the like with which fruits, vegetables or the like are put into a container and cooked objects like cut/stirred juice or the like are made with a cutter, which improves safety by preventing a safety lever from stopping at unusual positions, and by prevents the cutter from rotating while it is exposed outside.
    容器に果物・野菜等を入れてカッターにより切削攪拌ジュースなどの調理物をつくるミキサーなどの電動調理器において、安全レバーが異常な位置で停止する状態を未然に防ぎ、カッターが外部に露出した状態では回転しないようにして安全性を向上する。 - 特許庁
  • The packaging sheet is fed for packaging e.g. rice ball R which is a cooked rice-processed food and the sheet is composed of an outer film 20 and an inner film 30 laminated thereto and two cut tapes 40 as a cutting means crossing the outer film 20 in the central part is installed in the outer film 20.
    米飯加工食品である例えばおにぎりＲの包装に供されるものであり、外フィルム２０とこれに積層される内フィルム３０とからなり、外フィルム２０には、その中央部で外フィルム２０を横断する切断手段としての２本のカットテープ４０が設けられている。 - 特許庁
  • This gas cooking appliance is so constituted that the air blowing pipe 7 discharges the cooling air in the direction of the inner pot external bottom so that, when cooking again immediately after taking out cooked food materials, a temperature sensor can rightly detect the temperature of the inner pot and continuously and tastily cook the large amount of food materials.
    外底面方向へ冷却用空気を空気送風管７が吐出する構成であるので、調理済食材を取り出した直後に再び調理を行った場合に、各温度センサが内釜温度を正しく検出でき、大量の食材を連続的に美味しく調理することができる。 - 特許庁
  • To provide a POS device used for a restaurant with which whether the food that is ordered and then canceled by a customer is already cooked or not is confirmed without going directly to the kitchen and then to properly deal with both cases.
    顧客からオーダーキャンセルの要求があった場合には、該当調理が着手済であるか未着手であるかを厨房に出向かないでも確認でき、着手済未着手のそれぞれの場合における対応を適切に行うことができる飲食店用ＰＯＳ装置を提供する。 - 特許庁
  • On this occasion, the superheated steam from the superheated steam generating part 15 is supplied only into the cooking pot 6 with a volume smaller than that of the heating chamber 2, and the object to be heated small enough to be put in the cooking pot 6 can be speedily cooked in a short time with a small quantity of the superheated steam.
    その場合、過熱蒸気発生部１５からの過熱蒸気は、加熱室２よりも容積が小さい調理鍋６内のみに供給され、調理鍋６に入る程度に小さい上記被加熱物を、少ない過熱蒸気量で短時間にスピード調理することができる。 - 特許庁
  • A cooking means of an article to be cooked is inputted from a course input section 4, inside of a cooking chamber is heated by a heating means 3 according to an operating program stored in an ROM 7, temperature variation is detected through a temperature detecting section 2 and a timer 10, and the results are stored temporarily in an RAM 8.
    コース入力部４によって調理物の調理手段を入力し、ＲＯＭ７に記憶された演算プログラムにより加熱手段３によって調理庫内を加熱し、その時の温度変化を温度検知部２とタイマー１０によって検知し、結果をＲＡＭ８に一時的に記憶する。 - 特許庁
  • The protective cover 11 is obtained by installing an upper cover part 11A of a thick width provided with a spatial part 13 sealing a heat insulating foaming agent 12 in the interior connectedly to a lower cover part 11B of a thin width forming stepped grooves 14 supporting front end outer edge parts of the rollers 1b and 1c in the cooked rice feeding part V.
    保護カバー１１は、内部に断熱発泡剤１２を封入した空間部１３を設けた厚幅の上側カバー部１１Ａと、米飯供給部Ｖ内のローラ１ｂ、１ｃの前端外縁部を支持する段溝１４を形成した薄幅の下側カバー部１１Ｂとが連設して成る。 - 特許庁
  • Followings are colored variously, pureed into mince, and decorated on the core of An (bean jam) and others to express the seasons; Joyo-nerikiri which steamed and strained yamaimo (Japanese yam) is simmered with sugar and cooked, kinton-an or ama-an which is white sweet bean paste jellied by kanten (Japan agar), and nerikiri which white sweet bean paste is mixed with gyuhi (Turkish delight).
    蒸した山芋をうらごしして砂糖と炊いたもの（薯蕷煉り切り）や、白餡を寒天で固めたもの（きんとん餡、天餡）、白餡を求肥でつないだもの（煉り切り）を、色々な色にそめ、うらごし器でそぼろ状にし、餡などの芯にうえつけて季節を表現する。 - Wikipedia日英京都関連文書対訳コーパス
  • Other concrete descriptions of sukiyaki exist in the books "Ryori-Dango-shu" (literally, collection of consultations on cooking) published in 1804, and "Geiniku-Chomi-kata" (literally, how to season whale meat) published in 1829, from which we can derive that sukiyaki dishes were cooked by broiling poultry meat such as duck and chicken or other meat like whale meat, on a heated spade over a fire.
    また、文化(日本)元年（1804年）の『料理談合集』や文政12年（1829年）の『鯨肉調味方』にも具体的な記述が見られ、使い古した鋤を火にかざして鴨などの鶏肉や、あるいは鯨肉などを加熱する一種の焼肉であったことが判る。 - Wikipedia日英京都関連文書対訳コーパス
  • Dishes containing root crops, potatoes, konjac, konbu kelp, abura-age (deep-fried bean curd) among other ingredients, and simmered to taste salty-sweet are often called nishime; the ingredients of nishime, however, differ by region and the season in which nishime is cooked, and meats or fish sausages (so-called "nerimono") such as chikuwa and kamaboko or in some regions, fish, also appear as ingredients.
    根菜類や芋類、こんにゃく、コンブ、油揚げなどを甘辛く煮たものをこう呼ぶことが多いが、煮しめにされる具材はその地方や季節でさまざまであり、肉類、ちくわやかまぼこなどの水産練り製品（いわゆる練り物）、地域によっては魚も用いられる。 - Wikipedia日英京都関連文書対訳コーパス
  • In this heating cooker for heating and cooking a cooked object, the pan 66 stored in a heating chamber 5 is supported by a receiving pan holding body 64, and taken in and out through rail units 16a, 16b mounted outside of the heating chamber 5 and having a fixed rail and a movable rail.
    被調理物を加熱調理するための加熱調理器において、加熱庫５に収容される受け皿６６を受け皿保持体６４で支持し、加熱庫５の外部に設けられ固定レールと可動レールとを有するレールユニット１６ａ，１６ｂを介して出し入れするようにした。 - 特許庁
  • To provide a cup-type automatic vending machine in which a raw material and a diluent such as hot water or water are supplied to a cup, the stirring blade of a stirring device is inserted, a beverage is rotated and cooked, and the stirring blade can easily be cleaned.
    カップに原料と湯または水等の希釈液とを供給し、攪拌装置の攪拌羽根を挿入して回転させて飲料の調理を行うカップ式自動販売機に関し、攪拌羽根等の洗浄を簡単に行うことのできるカップ式自動販売機を提供することを目的とする。 - 特許庁
  • This order management system is provided with a counter 16 on which a cooked dish 17 is placed and a radio tag reader 15 for, when the dish 17 and a cooking instruction slip 8 for the dish 17 are placed on the counter 16, reading the data of a radio tag attached to the cooking instruction slip 8 in a non-contact status.
    調理を完了した料理品１７が置かれるカウンタ１６に、当該カウンタ１６に料理品１７とともにその料理品１７に対する調理指示票８が置かれるとその調理指示票８に設けられた無線タグのデータを非接触で読取る無線タグリーダ１５を設ける。 - 特許庁
  • When a few foodstuffs are cooked, such dish spacer 15 is intervened between the tray 6 and the dish 7, and the conductive layer 7a of the dish 7 are positioned at a separate position from an embedded induction heating coil 14 in a under surface of a shelf 5 to decrease heating strength lower than that of normal condition.
    少量の食材を加熱する場合は、そのような食器スペーサ１５を、トレー６と食器７との間に介在させて、食器７の導電層７ａが、下の棚板５に埋め込まれている誘導加熱コイル１４から離れた位置に置き、加熱強度を通常より小さくする。 - 特許庁
  • To provide a method and an apparatus for preparing already-cleaned rice for obtaining the already-cleaned rice having an excellent taste by securing the moderate weight per unit volume and improving the water absorptivity when the already-cleaned rice is cooked and improving the durability of a rice cleaning material.
    適度な容積重の確保と炊飯時の吸水性の向上とによって食味の優れた既洗米を得ることができると共に、洗米材の耐久性の向上を図ることができる既洗米の製造方法及びその製造装置を提供することを目的とする。 - 特許庁
  • To provide a method for producing a frozen fried food capable of reproducing crispy feeling of the coating when cooked with a microwave oven, and also sustaining the palate feeling for a long time even when stored in a freezer of ordinary homes.
    油チョウ済みフライ類の冷凍品を電子レンジにより加熱調理した際に、衣のサクサク感を再現でき、一般家庭用冷凍庫にて保存した場合にも、その食感が長期にわたり保持されるような、冷凍された油チョウ済みフライ類食品の製造法を提供する。 - 特許庁
  • To obtain a frozen/refrigerated food in which the temperature distribution of a frozen or refrigerated foodstuff to be cooked by microwave irradiation can be uniformed, a frozen/refrigerated food in a container prepared by storing the frozen or refrigerated foodstuff in the container and a microwave absorption promoter for a food.
    マイクロ波照射により加熱調理する冷凍または冷蔵された食材の温度分布を均一にすることができるようにした冷凍／冷蔵食品、それを容器に収納した容器入り冷凍／冷蔵食品および食品用のマイクロ波吸収促進剤を提供する。 - 特許庁
  • To provide a rice cooker automatically and constantly providing cooked rice with good eating quality without imposing a burden on a user by executing an optimal water absorbing process according to a preparation state before cooking by the user in the rice cooker having the water absorbing process for making the rice in a pot absorb water.
    鍋内の米に水を吸水させる吸水工程を有する炊飯器において、使用者の炊飯前の準備状態に応じた最適な吸水工程を実行することで、使用者に負担をかけることなく、自動で常に良好な食味のご飯が得られる炊飯器を提供する。 - 特許庁
  • In the packaging structure for the fermented soybean, a fermented soybean container 11, which contains the fermented and ripped soybean 12, an additive food 14 and a cooked rice 15 are stored in an outer packaging container 16 and the upper opening of the outer packaging container 16 is closed by engaging a non-adhesive lid member 19 on the upper edge 18.
    発酵、熟成済みの納豆１２が入った納豆容器１１と、添加用の食品１４と、米飯１５を、外装容器１６内に収容するとともに、該外装容器１６の上端開口部を、上端縁部１８に非接着の蓋部材１９閉塞した納豆包装構造。 - 特許庁
  • To provide an oil and fat composition enabling production of meat processed products which have juicy feeling and deliciousness even in any case of eating by cooking when the meat processed product is uncooked and by reheating when the product is cooked, through refrigerating or freezing the meat processed food to circulate.
    畜肉加工食品を冷蔵、或は冷凍して流通させ、畜肉加工品が未調理の場合には調理加熱、調理加熱済みの場合には再加熱して喫食する何れの場合にも、ジューシー感があって、旨味のある畜肉加工品の製造を可能にする油脂組成物の開発とそれを使用した畜肉性加工品を得ること。 - 特許庁
  • To quickly reduce dew formation of an object to be cooked and a heating chamber by carrying out parallel control of not only a heating cooking means by itself using high temperature steam but also a high frequency heating means in a high frequency heating cooking device capable of carrying out steam heating and high frequency heating.
    蒸気加熱と高周波加熱ができる高周波加熱調理装置であって調理に最適な加熱調理手段を高温蒸気による加熱調理手段単独のみならず高周波加熱手段を併用制御して迅速にしかも被加熱調理物ならびに加熱室の結露を少なくすることを課題とする。 - 特許庁
  • The seaweed fermented food can be eaten plainly and taken in by such various styles put on cooked rice or topped on vegetable salad, or the like because of having a physical property similar to that of yogurt or mousse, or utilized as various topping materials because of having a flavor and physical property similar to those of powdery cheese when dried.
    海藻発酵食品は、そのままでヨーグルトあるいはムースのような物性を有し、そのままあるいはごはんにのせて食する、あるいは野菜サラダ等にかけて食するあるいは、乾燥して粉チーズに似た風味と物性を有するため各種トッピング材としてなど様々な様式で食品として利用できる。 - 特許庁
  • A groove 2 in a various form such as flower or heart is dug on a plate-like bottom 1 of a heat-resistant resin such as polypropylene through microwaves and an object to fit a cylinder 3 in the same form as the groove is prepared, so that the fried eggs in the various forms can be cooked in a short period of time and easily taken out without being deformed.
    そこで、マイクロ波を通し、かつ耐熱性を持つポリプロピレンなどの樹脂の板状の底１に花やハートなど色々な形の溝２を掘り、その溝と同じ形状の筒３をはめ込む物を作ることにより、色々な形の目玉焼きを短時間で作ることができ、型崩れせずに簡単に取り出せる。 - 特許庁
  • To provide a method for producing packaged sterile cooked rice by which unevenness in boiled rice in all packages is hardly caused when boiling rice in every package through laying, side by side, a lot of packages each charged with rice and cooking water on a multistage rack, and putting the packages into a retort while maintaining such a posture.
    多段の棚に各々に米と炊水とを入れた多数の容器を並べ、この状態でレトルト内へ装入して、各容器毎で米を炊飯するときに、全ての容器について炊飯斑を殆ど生じないようにする容器詰め無菌米飯の製造方法及びそのような容器詰め無菌米飯を提供する。 - 特許庁
  • To provide an acrylic adhesive excellent in adhesive strength to a polyimide film, having heat resistance capable of bearing the heat of solder reflow at the time of mounting, and hardly causing the reduction of the adhesive strength even after leaving the adhering product in a moist heat atmosphere such as PCT(pressure cooked test) atmosphere, and further to provide adhesive sheets having the adhesive layer formed out of the adhesive.
    ポリイミドフィルムに対する接着強度に優れ、かつ実装時のハンダリフローに耐えうる耐熱性を有し、ＰＣＴ等の湿熱雰囲気に放置しても接着強度の低下が少ないアクリル系接着剤、さらには当該接着剤から形成される接着層を有する接着シート類を提供すること。 - 特許庁
  • To provide frozen noodles, such as frozen Japanese wheat noodles, frozen buckwheat noodles, frozen Chinese noodles or frozen spaghetti, whose division for adjusting the quantity of the noodle mass to be cooked on the cooking is easy and which can prevent the breakage of the noodle mass by impacts during a production process after frozen and on distribution and storage after packaged.
    うどん、そば、中華麺、スパゲティー等の種々の冷凍麺において、調理時に調理する麺塊の量を調整するための分割が容易であり、且つ冷凍後の製造工程中および包装後の流通、保存時における衝撃による麺塊割れを防止することができる冷凍麺を提供する。 - 特許庁
  • The oil and fat composition inhibited from heat tinting, cooked odor and increase in an acid value is obtained by addition of 0.1 ppm or above and 10 ppm or below of phosphorus and 2 ppm or above and 130 ppm or below of ascorbic acid and/or an ascorbic acid derivative in terms of ascorbic acid equivalent, to edible oil and fat.
    食用油脂にリン分を０．１ｐｐｍ以上１０ｐｐｍ以下、かつ、アスコルビン酸及び／又はアスコルビン酸誘導体をアスコルビン酸当量として２ｐｐｍ以上１３０ｐｐｍ以下含有させることにより、加熱着色、加熱臭、及び、酸価上昇の抑制された油脂組成物を提供できる。 - 特許庁
  • To provide rice flour-containing buckwheat noodles which have hardly been provided, enable to establish an optimal material ratio and a production method for buckwheat noodles not broken, even when boiled and having a good throat touch and a good crispy texture, and enable to give rice as a food material except cooked rice to contribute to the expansion in the consumption of domestic surplus rice.
    従来困難とされていた米粉を添加したそば麺を提供することであり、ゆでても切れない、のどごしが良く、歯切れの良い食感を有するそば麺の最適な材料割合・製造方法を確立し、米を米飯以外の食材として提供することにより国内余剰米の消費拡大に貢献する。 - 特許庁
  • The electric roaster includes heating means 2 and 3 for heating an object to be cooked and temperature detection means 9 for detecting a temperature inside a heating chamber 1, a plurality of cooking sequences suitable for cooking menus are stored in storage means 12, the output of the temperature detection means 9 is input to control means 10, and the heating means 2 and 3 are controlled.
    被調理物を加熱調理する加熱手段２、３と、加熱室１内の温度を検知する温度検知手段９と、調理メニューに適した調理シーケンスを記憶手段１２に複数記憶し、温度検知手段９の出力を制御手段１０に入力して加熱手段２、３を制御する。 - 特許庁
  • To provide a quality improver for meat processed food with which food produced by processing meat as a raw material does not get hard even when cooked with heat, outflow of meat juice slightly causes to have excellent palate feeling, and also the yield of the food is improved: and to provide a method for improving quality of the meat processed food.
    食肉を原料とし加工した食品を加熱調理しても、肉質が硬くなることなく、かつ、肉汁の流出も少ないことから優れた食感が得られるとともに、歩留まりを向上させることのできる、食肉加工食品の品質改良剤および品質改良方法を提供する。 - 特許庁
  • To provide a cooking sheet for a microwave oven in which any partial temperature irregularity of food caused by irregular contact hardly occurs even if the cooking sheet is used for food of an irregular shape when it is heat-cooked in the microwave oven; crunchy feeling and brown are given over the entire food surface; and the texture of food is improved.
    電子レンジでの加熱調理に当たって、形状の不均一な食材に用いても、接触むらによる食材の部分的な温度バラツキが起こりにくく、食材表面全体にカリット感や焦げ目を与え、食材の食感を向上させることが出来る電子レンジ調理用シートの提供。 - 特許庁
  • The frozen vegetable is produced by treating a fresh vegetable not subjected to enzyme deactivation treatment with a calcium ion aqueous solution to be blanched, and thereafter cooling the vegetable so that the time that elapses before the product temperature of the center of the vegetable gets to -5°C after reaching 0°C, is 2-72 hours so as to be hardly collapsed even when cooked with a microwave oven.
    酵素失活処理が施されていない生の野菜をカルシウムイオン水溶液により処理し、ブランチング処理し、次いで、該野菜の中心品温が０℃に達してから−５℃に至るまでの時間が２〜７２時間となるように冷却を行うことにより、電子レンジ加熱した場合にも崩壊しにくい凍結野菜。 - 特許庁
  • When the temperature of the cooked object becomes lower than the product temperature set value A during integration of the time from the time when the temperature of the cooking object reaches the product temperature set value A or more, the integration of the time is interrupted, and the integration of the time is restarted without resetting it to zero, when the temperature of the cooking object reaches the product temperature set value A or more again.
    被調理物の温度が品温設定値Ａ以上となってからの時間を積算中、被調理物の温度が品温設定値Ａ未満となった場合には、時間の積算を中断し、再び被調理物の温度が品温設定値Ａ以上となると、時間の積算をゼロにリセットすることなく再開する。 - 特許庁
  • To provide a food pack and a packaged food which can heat-cook the food in a packaged condition by a microwave oven, and effectively prevent the food itself from being sticky by oil content exuding from the food when the oil-fried food is heat-cooked by the microwave oven.
    食品が包装された状態のまま電子レンジで加熱調理することができ、油で揚げた食品を電子レンジで加熱調理したときであっても、食品から生じる油分により食品自体がベタ付くのを有効に防止することができる食品包装パックおよび包装済み食品を提供することを目的とする。 - 特許庁
  • A demolding plate 4 as a demolding means projecting from the inside to outside of a recessed surface 31 with that the recessed surface 31 of a molding rollers 31a, 31b moves from an upstream side to a downstream side is disposed, thereby a cooked rice molded article R that has adhered to the inside of the recessed surface 31 is demolded by the demolding plate 4.
    成形ローラ３１ａ，３１ｂの凹型面３１が上流側から下流側に向かって移動するのに伴い、凹型面３１の内側から外側に向かって突出する離型手段としての離型板４を設け、離型板４によって凹型面３１内に貼り付いた米飯成形物Ｒを離型させる。 - 特許庁
  • A vacuum storage container 13 equipped with a check valve, having a structure having a vacuuming port 10 equipped with the check valve is used as a container and a cooked food 1 is stored in the vacuum storage container 13 and the vacuum storage container 13 is put in a decompression chamber 15 of a vacuum cooling machine 14 and air in the container 13 is evacuated.
    容器として逆止弁付き真空引き口１０を有する構造の逆止弁付き真空保存容器１３を用い、この真空保存容器１３内に加熱調理された食品１を収容し、この真空保存容器１３を真空冷却機１４の減圧室１５内に入れて真空引きする。 - 特許庁
  • To provide a wrapping film used when food is packed to be preserved or heated and cooked in a microwave oven, having low temp. fragility resistance, high transparency and hot water stability, capable of withstanding microwave oven cooking, having good mutual container and film self-adhesiveness, good in delivery properties and sawtooth cutting properties and having stiffness.
    食品を包装して保存する際、電子レンジ等で加熱調理する際に用いられる、耐低温脆化性であり、透明度が高く、熱水においても安定的であり、電子レンジ調理に耐えることができ、良好な容器、フィルム同士の粘着性を有し、繰り出し性、ノコ刃カット性が良好で、コシのあるラッピングフィルムの提供。 - 特許庁
  • To provide a method of cooking by radiative heating by which the material to be easily scorched, can be simply cooked well while preventing the material from being scorched by effectively performing the heat radiation and the circulation of the liquid while preventing the heat transfer from the bottom to the material by putting an internal bottom between the bottom of the cooking container and the material.
    調理容器の底と材料との間に中敷きを挟んで底から材料への熱伝導を防止させつつ、熱輻射と液汁の流通は効果的に行わせて、焦げ付き易い材料も焦げ付かないように上手に簡単に調理することができる輻射加熱調理方法を提供する。 - 特許庁
  • This method for producing the heat-cooked food capable of reducing acrylamide is provided by adding at least 1 kind of a compound selected from the group consisting of (a1) a neutral amino acid, (a2) a basic amino acid, (a3) a neutral imino acid and (b) a sulfonic acid, and their salts, or a conjugate containing the salts.
    （ａ１）中性アミノ酸、（ａ２）塩基性アミノ酸、（ａ３）中性イミノ酸、及び（ｂ）スルホン酸、並びにこれらの塩からなる群から選択される化合物又はそれを含む結合体少なくとも１種を添加することを特徴とするアクリルアミドを低減化し得る加熱調理食品の製造方法。 - 特許庁
  • The cooker includes: a cooking net 10 for which many holes 25 are formed on a surface to mount an object to be cooked; a heater device 11 provided facing one of the upper surface and lower surface of the cooking net 10; and a water tub 9 provided facing the other surface are provided facing the other surface.
    筐体内３に、被調理物の載置面に多数の孔２５が形成された調理網１０と、調理網１０の上面又は下面のうち一方の面に対向して設けられるヒータ装置１１と、他方の面に対向して設けられる水槽９とが備えられたことを特徴とする加熱調理器である。 - 特許庁
  • This heating cooker 1 includes: cooking plates 23, 24 for placing material to be cooked such as meat, PTC heating resistors 7, 8 provided on the bottom side of the cooking plates 23, 24; and a power supply part 18 for supplying power to the PTC heating resistors 7, 8 to heat the cooking plates 23, 24.
    本発明の加熱調理器１は、食肉などの調理物を載せる調理用プレート２３、２４と、調理用プレート２３、２４の底部側に設けられたＰＴＣ発熱抵抗体７、８と、ＰＴＣ発熱抵抗体７、８に電力を供給して調理用プレート２３、２４を加熱する電力供給部１８とを備える。 - 特許庁
  • The container for the boxed lunch has an opening part 11 on the upper side, and is equipped with the container main body 10 filled with the cooked rice 1, an intermediate lid 20 dividing the container main body 10 into the bottom part 12 side and the opening part 11 side, and a top lid 30 covering the opening part 11 of the container main body 10.
    本弁当用容器は、上側に開口部１１を有し、底部１２側に米飯１が詰められる容器本体１０と、該容器本体１０内を底部１２側と開口部１１側とに仕切る中蓋２０と、前記容器本体１０の開口部１１に蓋をする上蓋３０とを備えている。 - 特許庁
  • In this drawer type built-in cooking device, an exhausting section 10 for discharging the indoor air including heat and steam generated in cooking a heated and cooked object, has an exhaust duct 11 communicated with a lower section of a front wall 1a of a cooker body 1 from an exhaust hole area 3b formed on a sidewall of a heating chamber 3.
    引出し型のビルトイン型加熱調理器において、加熱調理物の調理の際に発生する熱や蒸気を含んだ庫内空気を排出する排気部１０は、加熱室３の側壁に形成された排気孔領域３ｂから調理器本体１の前壁１ａの下辺部に連通する排気ダクト１１を有している。 - 特許庁
  • To provide a method for producing Amazake from which effective components of a herb medicine can be taken solely by ingesting the Amazake by preparing a Chinese herb medicine extract using alkaline ion water and producing a malt exudate and steam-cooked grains using the herb medicine extract, subsequently mixing them and saccharifying them.
    アルカリイオン水を利用して漢方薬抽出液を準備して、前記漢方薬抽出液を利用して麦芽浸出液及び蒸熟した穀類を製造した後、これを混合、糖化することで、甘酒の摂取だけで漢方薬の有効成分を採ることができるようにした甘酒の製造方法を提供する。 - 特許庁
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