「brewing」を含む例文一覧(1014)

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  • The filter 10 excels in draining of the hot water after brewing since locking parts 22a, 22b of a holder 20 locked at the edge of the cup 3 and supporting the filter 10 in a slanting posture causes a vertex 13 to be located at the lowest place.
    また、ホルダー２０の係止部２２ａと係止部２２ｂはカップ３の縁に係止して、フィルター１０を傾いた姿勢で支持し、頂部１３が最下方に位置するので、抽出後における湯切れが非常によい。 - 特許庁
  • To develop and provide a method for producing a fish soy having no fish smell, having a pale color and capable of being produced by a general brewing process within about 1.5 months without applying no specific treating process.
    魚のくさみがなく色がうすい魚醤油を、新たな特別の処理工程を加えず通常の醸造工程だけで１．５か月程度以内という短期間で製造する方法を開発提供すること。 - 特許庁
  • The method for breeding comprises the yeast, as necessary, induction of mutation of the yeast belonging to Saccharomyces cerevisiae such as a yeast for brewing, inoculating the resultant mutant yeast into a selected culture medium containing Antimycin A, selecting a yeast exhibiting resistance thereto and breeding the selected yeast.
    醸造用酵母など、サッカロマイセス・セレビシエ（Saccharomyces cerevisiae）に属する酵母を必要に応じて変異誘発させ、アンチマイシンＡを含有する選択培地に植菌し、これに対して耐性を示す酵母を選択、育種する。 - 特許庁
  • To provide a vacuum brewing tea pot for efficiently extracting available components of tea leaves or the like through decompression and low-temperature boiling in a short time and promoting the removal of carbon dioxide contained therein at decompression.
    茶葉等の有効成分を減圧及び低温沸騰により短時間に効率良く抽出すると共に減圧時に茶葉等に含まれる炭酸ガスの除去を促進する減圧抽出茶壺を提供する。 - 特許庁
  • To provide a coffee brewer capable of pouring hot water corresponding to the amount of coffee powder inside a dripper by a simple mechanism and brewing the coffee of stable quality even when the amount of coffee to be brewed changes.
    ドリッパー内のコーヒー粉量に応じた注湯を簡単な機構で行うことができ、抽出するコーヒー量が変化しても安定した品質のコーヒーを抽出することができるコーヒー抽出機を提供する。 - 特許庁
  • The RO permeated water is mixed with the raw mineral water attaining the prescribed Na+ concentration in a tank 4, by which the stable mineral water of the ocean deep water meeting the applications (potable water, toilet water, brewing water, miso raw material, etc.), is obtained.
    タンク４のＮａ^＋濃度が所定に達したミネラル原水にＲＯ透過水を混合して、用途（飲料水、化粧水、醸造用、味噌原材料等）に応じた海洋深層水の安定したネラル水が得られる。 - 特許庁
  • Even now there remains the muramai systems centering around Yoshikawa-cho, Miki City and is serving as a strong connection not only to deal rice for brewing sake, but also to help each other in the occurrences of disasters such as droughts, floods, earthquakes, and so on.
    現在も三木市吉川町を中心に、村米制度が残っており、干ばつや水害、また、震災などの災害にも互いに助け合うなど、単に酒米の取引だけでなく、強いつながりが続いている。 - Wikipedia日英京都関連文書対訳コーパス
  • This acidic detergent for beer brewing facilities has high detergency on stain of calcium oxalate, protein, etc. by formulating an acidic detergent comprising phosphoric acid as a main component with an organic acid and a surfactant.
    リン酸を主成分とする酸性洗浄剤に、有機酸及び界面活性剤を配合することにより、蓚酸カルシウム及び蛋白等の汚れに対する高い洗浄性を有するビール醸造設備用酸性洗浄剤。 - 特許庁
  • Following the sharp increase in rice prices due to floods and other reasons, the bakufu set up a policy that required people to contribute one-tenth of rice for sake brewing to be stockpiled in case of a poor harvest and famine in 1802.
    享和2年（1802年）ふたたび水害などに起因する米価の高騰により、幕府は酒造米の十分の一を供出させ、不作や飢饉のときのための備蓄米として取っておこうという政策を打ち出した。 - Wikipedia日英京都関連文書対訳コーパス
  • Collective conflict occurred between those who made a new entry to the sake brewing industry without sakekabu, or mukabumono, and those who had brewed sake with sakekabu for long, or kabumochi.
    醸造業界へ新規参入した、酒株を持たない者、すなわち無株者（むかぶもの）たちと、昔から酒株を持ち酒造りをしてきた者、すなわち株持ちたちの間で集団的な軋轢（あつれき）が生じた。 - Wikipedia日英京都関連文書対訳コーパス
  • On the contrary, behind the scenes some mukabumono breweries asked for kabumochi breweries who held yasumikabu to give them sakekabu at a high price in order not to let brewing barrels and other equipment they had bought go to waste.
    逆に無株者酒屋の中には、それまで買い揃えた醸造器などをこのまま無駄にしてはなるものかと、休株にしている株持ち酒屋から、その株を高価でゆずってくれと水面下で募る者もあらわれた。 - Wikipedia日英京都関連文書対訳コーパス
  • Different from the Chinese continent, water in almost all districts in Japan is medium-hard water, although there is a slight difference depending on the district, and, since the content of iron and manganese that spoils the taste is small, it is suitable for brewing.
    中国大陸とは違い、日本の水は各地によって小差はあるもののほとんどが中硬水であり、香味を損ねる鉄分やマンガンの含有量が少ないので、醸造に適していると言える。 - Wikipedia日英京都関連文書対訳コーパス
  • For a long time since, until the Muromachi period, koji production was operated by specialists who were independent from sake traders because of its importance for the process of sake brewing and the supply and demand for other foodstuffs such as miso and soy sauce.
    以来、永らく麹造りは、酒造りの工程に占める重要性と、味噌や醤油など他の食品への供給需要から、酒屋業とは別個の専門職として室町時代まで営まれてきた。 - Wikipedia日英京都関連文書対訳コーパス
  • That is because, with respect to the material used, sake is also produced from general-purpose rice that isn't classified in jozoyo genmai (literally, unpolished rice for brewing), or, in other words, a variety that is classified by the Agricultural Products Standards Rule in suito uruchi genmai (literally, unpolished paddy non-glutinous rice).
    なぜなら日本酒の原料として、醸造用玄米に分類されない一般米、すなわち農産物規格規程で水稲うるち玄米に分類される品種からも日本酒は造られているからである。 - Wikipedia日英京都関連文書対訳コーパス
  • This means varieties of sakamai that are developed by municipal experimental and research institutions such as agricultural experiment stations and brewing laboratories, so that the natural conditions of each prefecture--such as climate and soil quality--can be fully utilized.
    ここでは、地方自治体の試験研究機関、すなわち農業試験場、醸造試験所などで、気候や土壌を初めとした、それぞれの都道府県の自然条件を生かすように開発された酒米の品種をさす。 - Wikipedia日英京都関連文書対訳コーパス
  • In Yoshikawa-ku, Joetsu City, which is the largest Gohyakumangoku growing district in Niigata Prefecture, efforts to grow it with the Nagata agricultural method have been made since the 1980s and sakamai with improved brewing aptitude (such as sugar content, hardness and structure) have been produced.
    新潟県内での五百万石の最大産地である上越市吉川区では1980年代から永田農法による栽培に取り組み、糖度・硬度・構造などの醸造適性を工夫した酒米を生産している。 - Wikipedia日英京都関連文書対訳コーパス
  • The brewing method descended to some brewers in Nara, and they produced "nanto moro-haku," which enjoyed a reputation as the highest grade clean sake for a long time, just like today's "junmai daiginjo" (added alcohol-free "daiginjo" [top-quality sake brewed at low temperatures from rice grains milled to 50% of weight or less]).
    その造り方の流れを継ぐ奈良の酒屋の『南都諸白（なんともろはく）』は、まるで今日の純米大吟醸酒のように、もっとも高級な清酒の呼び名として長らく名声をほしいままにした。 - Wikipedia日英京都関連文書対訳コーパス
  • Namizake refers to a sake (Japanese rice wine) brewing method from the Heian to Edo periods which used genmai (unpolished rice) for both the kakemai (steamed rice) and the kojimai (malted rice), as well as the sake made using the method.
    並酒（なみざけ）とは、平安時代から江戸時代にかけての日本酒の醸造において、掛け米（蒸米）、麹米ともに精米していない玄米を用いる製法で、また、その製法で造られる酒のことである。 - Wikipedia日英京都関連文書対訳コーパス
  • Therefore, it is not sure whether a person named Susukori actually existed or not, but anyway if it was made in the brewing method by a naturalized citizen from Baekje, it must have been a sake brewed by rice malt.
    よって、そもそも須須許里なる人物が実在したかどうかも不明であるが、いずれにせよ百済からの帰化人が用いた醸造法ということであれば、当然それは麹によるものであったに違いない。 - Wikipedia日英京都関連文書対訳コーパス
  • In addition, there is a description that there were 10 methods of brewing which reminds us of the origin of today's shochu (distilled spirit), kijoshu, and sake of low alcohol concentration, such as liquor made of wheat, a sweet liquor made with much malts, and low-grade sake adding water.
    また、小麦を使った酒、麹を多く使った甘口の酒、水で割った下級酒など、今日の焼酎、貴醸酒、低濃度酒の原型を想わせる製法のバラエティーが10種類ほどあったことが記されている。 - Wikipedia日英京都関連文書対訳コーパス
  • As to the method of sake brewing, in addition to the conventional katahaku using polished white rice for only kakemai, morohaku using for both kakemai and kojimai appeared and its elegant flavor became popular.
    酒造法としては、掛米だけに白米を使う従来の片白（かたはく）に加えて、新しく掛米と麹米の両方に使う諸白（もろはく）の製法が現れて、その上品な味わいが人気を集めるようになった。 - Wikipedia日英京都関連文書対訳コーパス
  • The brewing districts such as Itami, Ikeda and Konoike on the upstream site of the Ina-gawa River in Settsu Province and Kohama and Oshika on the upstream site of the Muko-gawa River gained power in such a way that they had succeeded Soboshu.
    僧坊酒を継ぐように台頭してきたのが、室町時代中期から他所酒を生産し始めていた、摂津国猪名川上流の伊丹・池田・鴻池、武庫川上流の小浜・大鹿などの酒郷であった。 - Wikipedia日英京都関連文書対訳コーパス
  • In 1953, Kinichi NOJIRO, who produced "Koro" at the Kumamoto Prefecture Sake Research Center, separated a yeast which had a strong ability of fermentation even in low temperature and gorgeous flavor, which was designated the ninth yeast of the Brewing Society.
    昭和28年（1953年）『香露』を造っていた熊本県酒造研究所の野白金一によって、低温でも醗酵力が旺盛で華やかな芳香を出す酵母が分離され、協会系酵母協会9号として認定された。 - Wikipedia日英京都関連文書対訳コーパス
  • The graph of the average 'degree of sake/acidity' of distributed seishu, made by Kazuhide KURIYAMA of the Brewing Society of Japan, shows '+12/3.1' in 1907, '+4/2.9' in 1921, '+0/2.5' in 1941, and '-6/1.6' in 1967.
    日本醸造協会の栗山一秀による、流通していた清酒の平均的な「日本酒日本酒度/日本酒酸度」の値をしめしたグラフは、明治40年で「+12/3.1」ほど、大正10年「+4/2.9」、昭和16年「+0/2.5」、昭和42年「-6/1.6」と読み取れる。 - Wikipedia日英京都関連文書対訳コーパス
  • Not only fishermen and hunters, but also those who make a living from agriculture, forestry, or fishery, as well as those engaged in present-day "sacred callings" such as the brewing of sake or soy products such as soy sauce return part of their "catch" at the 'Omatsuri' (festivals) held in each of Japan's regions.
    このような行いは、漁師や猟師だけに限らず、その他の農林水産に係わる生業（なりわい）から、現在の醸造や酒造など職業としての神事や、各地域の「おまつり」にもある。 - Wikipedia日英京都関連文書対訳コーパス
  • Brewing specialists who were invited from the capital city were generally called sakashi or kojishi rather than toji even after the Edo period began, or until the latter of the Edo period in some regions.
    のちに江戸時代に入ってからもしばらくは、地方によっては日本酒の歴史江戸時代後期まで、中央から招いた醸造技術者に対しては「杜氏」よりも「酒師」「麹師」という呼称が一般的であった。 - Wikipedia日英京都関連文書対訳コーパス
  • He expressed a surprise to have seen that toji (sake brewing experts) applied the heat of 130 degrees Fahrenheit (about 55 degrees Celsius) to sake rightly as the temperature for them to be able to write the Japanese character 'の' barely on the surface of sake in the environment without thermometers which was different from the Western Pasteurization.
    彼は西洋のパスチャライゼーションと異なり温度計のない環境で、杜氏が酒の表面に「の」の字がやっと書ける熱さとしてぴったりと華氏130度（約55℃）をあてることに驚きを表明している。 - Wikipedia日英京都関連文書対訳コーパス
  • In fact, throughout the Edo Period, brewing of sake was a risky business facing always with possibility of decaying its products, and, therefore, it may be reasonable to consider that shochu spirit was added to sake wine in order to increase its proof and prevent its corruption.
    じっさいに江戸時代を通じて、酒造りは腐造の危険と背中合わせのリスクの多い事業であったため、腐造を防ぐためアルコール度数を高めるべく、焼酎を酒に添加していたと考えられる。 - Wikipedia日英京都関連文書対訳コーパス
  • It is one of the records of the time when the Satake clan that would be the lord of Akita Domain later in the Edo period, was Shugo (provincial constable) of Hitachi Province in the Muromachi period, collecting the techniques of sake brewing since the clan was a local ruling family in Satakego of the Province.
    のち江戸時代に秋田藩主となる佐竹氏が、室町時代に常陸国の守護であった時代の記録の一つで、同国佐竹郷の豪族であったころからの酒造技術を纏めたものである。 - Wikipedia日英京都関連文書対訳コーパス
  • After applying treatments such as granulation and carbonization to the filtration and discarded material which is discharged from the filtration process at the brewing plant, an activation treatment is applied thereto as necessary, and a filter medium having an absorption capacity of activated carbon and a humidity conditioning capacity of diatomaceous earth is produced.
    醸造工場の濾過工程から排出される濾過廃材を必要に応じ造粒、炭化等の処理後、賦活処理し、活性炭の吸着能と珪藻土の調湿能とを有した濾材とする。 - 特許庁
  • To provide a beverage supplying apparatus for supplying high quality cold beverage by improving an apparatus including a brewing unit 3 through which hot water for brewing is guided, a container 14 in beverage pouring part 15 for filling beverage to be prepared, and a cooling device 2 for supplying ice for cooling beverage to be supplied.
    飲料提供装置であって、抽出ユニット３が設けられており、抽出ユニット３を通って、抽出のための湯が案内されるようになっており、準備しようとする飲料が、飲料注出部１５で容器１４に充填されるようになっており、冷却装置２が設けられており、冷却装置２によって飲料を冷却するための氷が供給されるようになっているものを改良して、コールド飲料を高い品質で提供できるものを提供する。 - 特許庁
  • To provide a method for obtaining yeasts belonging to Zygosaccharomyces which have high producing ability of alcohol or useful components composed of amino acids such as GABA and are available for brewing high salt foods such as soy sauce or fermented soybean paste and have excellent viability.
    アルコールの生産能又はＧＡＢＡ等のアミノ酸の有用成分の生産能が高く、しかも醤油・味噌などの高塩分の食品の醸造にも利用可能であり、生育が良好であるジゴサッカロミセス属の酵母を得る。 - 特許庁
  • To provide a method for treating brewery wastewater by which the load to be applied to an activated sludge tank can be decreased when the brewery wastewater to be generated at a step of brewing Shochu, Sake or the like, particularly, unrefined Sake lees are dehydrated by a dehydrator and treated in the activated sludge tank.
    焼酎、日本酒などの製造工程で発生する醸造廃水、特にモロミ粕等を脱水機にて脱水した後の廃水の活性汚泥槽に対する負荷を低減できる処理方法を提供する。 - 特許庁
  • The substrate for the determination of proteinase activity is produced by extracting rice protein of rice, rice bran and white bran which are useful as a brewing raw material for rice wine and distilled spirits with lactic acid and precipitating rice glutelin as the main component by isoelectric precipitation.
    清酒や焼酎の醸造原料である米、米糠及び白糠の米タンパク質を、乳酸抽出し等電点沈殿で米グルテリンを主成分として取得して、タンパク質分解酵素活性測定用の基質とする。 - 特許庁
  • There are provided a microorganism belonging to Saccharomyces Pichia and oxidizing nitrous acid in a yeast mash; and the method for brewing a yeast mash of original type including using a malt, charging water and the microorganism, when the yeast mash of original type is charged.
    サッカロマイセス・ピチア属に属し、酒母中で亜硝酸を酸化する微生物および生もと系酒母の仕込みに際し、麹、仕込み水および当該微生物を使用することを特徴とする生もと系清酒の醸造方法。 - 特許庁
  • To provide a method for easily detecting a microorganism-originated DNA in a brewed beverage, and a DNA detection method for enabling estimation of microorganism used in brewing and detection of variant.
    醸造酒に含まれるＤＮＡであって、微生物由来のＤＮＡを簡便に検出する方法を提供すること、並びに醸造に使用した微生物の推定や変異株の検出が可能な、ＤＮＡの検出方法を提供すること。 - 特許庁
  • To provide a water supply structure in cleaning device cleaning from edge to edge of a room of an existing or a new rotary solid culture apparatus or a rotary stocker for culture used in brewing industry or enzyme industry.
    醸造工業又は酵素工業に使用される既設または新設の回転式固体培養装置又は回転式培養物ストッカなどの室内をくまなく清浄にする洗浄装置における給水構造を提供する。 - 特許庁
  • To extract coffee by output of an optimum heating means by restraining discharge of steam or a temperature increase in the surrounding of the heating means when brewing ends, in a coffee maker generating hot water by a heating means.
    加熱手段により湯を生成するコーヒー沸かし器において、抽出終了時の蒸気吐出や加熱手段周辺の温度上昇を抑え、最適な加熱手段の出力でコーヒーを抽出することを目的とする。 - 特許庁
  • An extraction area (37) is provided downstream of the brewing area (36) in which the substance is compacted by the screw shaft (10) and thereby the essence of the substance extracted or the substance is additionally extracted.
    抽出領域（３７）は、浸出領域（３６）の下流に位置しており、ここでは、前記物質がスクリュー軸（１０）によって圧縮され、これによって、抽出された物質のエッセンスまたは前記物質はさらに抽出される。 - 特許庁
  • This method for producing the beer comprises making α- glucosidase act in a fermentation step or a method for producing the beer comprises making the α-glucosidase act in the fermentation step and reducing the amount of formed acetic acid in high-concentration brewing of the beer.
    ビールの高濃度醸造において、発酵工程でα−グルコシダーゼを作用させるビールの製造方法又は発酵工程でα−グルコシダーゼを作用させて酢酸生成量を低減させるビールの製造方法に関する。 - 特許庁
  • There were two groups of shuchu in the Nosenkata, one was a group belonged to the doso, which collected the dosoyaku commensurate with the number of pawns for the mortgage, and the other was a group belonging to the sakaya, which collected the sakayayaku commensurate with the number of jars for brewing.
    納銭方には、土倉の担保用質物の員数に応じて土倉役を徴収する土倉の衆中と酒屋の醸造用酒壷の壷数に応じて酒屋役を徴収する酒屋の衆中が存在した。 - Wikipedia日英京都関連文書対訳コーパス
  • In 1754, the bakufu decided to ease regulations for the first time since the Genroku era and permitted the brewing of shinshu (new brew of sake) as well as kanshu (sake brewed in the winter) partly for the purpose of preventing a decline in rice prices due to a sequence of rich harvests in early Horeki era.
    宝暦年間初期は豊作が続いたため、米価の下落を防ぐためもあって、幕府は宝暦4年（1754年）に元禄時代以来の規制緩和に踏み切り、寒酒のみならず新酒を造ることも許可した。 - Wikipedia日英京都関連文書対訳コーパス
  • Bunan no Koji Sodo was an incident in which Kitano koji za (a guild in Kitano for producers of koji malt, a kind of mold grown on produce such as boiled rice), who controlled production of koji malt (which is part of the sake brewing process) in Kyoto, was attacked by the Muromachi bakufu (Japanese feudal government headed by a shogun) causing its decline during the Muromachi Period.
    文安の麹騒動（ぶんあんのこうじそうどう）とは、室町時代、京都において酒造工程の一つである麹造りを支配していた座（北野麹座）が室町幕府の攻撃を受けて没落した事件。 - Wikipedia日英京都関連文書対訳コーパス
  • In 689, a department named sakabe (the office in charge of sake brewing) was placed in Sake no tsukasa (also referred as Miki no tsukasa [the office in charge of the imperial use of sake, sweet sake, or vinegar etc.] written as 造酒司 or 造酒寮) in Kunaisho (Ministry of the Sovereign's Household), based on Asukakiyomihararyo (the legal code of Japanese ancient state).
    持統3年（689年）には飛鳥浄御原令（あすかきよみはらりょう）に基づいて宮内省（くないしょう）の造酒司（さけのつかさ/みきのつかさ　「造酒寮」とも）に酒部（さかべ）という部署が設けられた。 - Wikipedia日英京都関連文書対訳コーパス
  • Sadanobu MATSUDAIRA continued the production restriction decree of sake brewing to one-third in the Tenmei era as part of the Kansei Reform and severely limited the Edo Nyushin of kudarizake because he thought that 'people would not drink sake if it does not come in.'
    松平定信は寛政の改革の一環として天明の三分の一造り令を継続するとともに、「酒などというものは入荷しなければ民も消費しない」との考えのもとに下り酒の江戸入津を著しく制限した。 - Wikipedia日英京都関連文書対訳コーパス
  • The Meiji government, which won the Sino-Japanese War from 1894 to 1895, regarded the modernization of brewery industry which enabled safe brewing as part of national strategy and aggressively supported it by introducing microbiology of Western countries.
    1894年（明治27年）から1895年にかけての日清戦争に勝利した明治政府は、安全醸造の行なえる醸造業の近代化も国家戦略の一部としてとらえ、西洋の微生物学を導入して積極的に支援した。 - Wikipedia日英京都関連文書対訳コーパス
  • For example, led by Tetsuro TANAKA who was an Official Appraiser of the National Tax Administration Agency, some voluntary sake breweries from all over Japan organized Kenjokai (the study group of sake brewing) in 1953 in order to produce high quality sake as opposed to sanzoshu which was popular at that time.
    たとえば昭和28年（1953年）国税庁の鑑定官であった田中哲朗を中心として、全国の有志酒蔵が、当時の時流であった三増酒に抗して品質の高い酒を造ろうと研醸会を結成している。 - Wikipedia日英京都関連文書対訳コーパス
  • In various regions of Southeast Asia, there was a widespread primitive alcohol brewing method called "kuchikami no sake" (which literally means "chewed alcohol"), in which people made alcohol by chewing boiled grains with saliva in their mouths in order to take in wild yeast from the air to ferment the grains and make alcohol.
    東南アジア各地には、煮た穀物を口で唾液と共に噛みつぶし、空気中から野生酵母を取り込んで発酵させて酒を造る、いわゆる日本酒口噛み酒という原始的な醸造法が広く存在した。 - Wikipedia日英京都関連文書対訳コーパス
  • Although the production of koji (malt grown on rice used as a starter to make sake) is completely included in the job of a toji group at present, it was not included in the job of a sake brewing specialist group yet, and it was not even the job of a tsukuri-zakaya before the Koji Riot of the Bunan Era occurred in 1444.
    文安の麹騒動（1444年）以前は、現在では完全に杜氏集団のなかの仕事である日本酒麹についても、まだ酒造りの職人集団の仕事ではなく、造り酒屋の仕事ですらなかった。 - Wikipedia日英京都関連文書対訳コーパス
  • Among toji who went to another region to work during the off-season, some people were adopted by sake store owners because of their faithful performance, some were allowed to start a new business under the same names of their owners, or some opened their own small sake stores by purchasing sakekabu (officially recognized brewing permits).
    出稼ぎの杜氏のなかにはその誠実な働きを認められて酒屋の当主と養子縁組した者、暖簾分け（のれんわけ）をしてもらった者、酒株を購入して自分の小さな造り酒屋を開いた者もいる。 - Wikipedia日英京都関連文書対訳コーパス
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