「thawed」を含む例文一覧(253)

＜前へ 1 2 3 4 5 6 次へ＞
  • This bag vessel for the frozen dessert extraction device is such that the extraction port of the bag vessel is folded inside the bag vessel and a pool part for dissolving liquid of soft ice cream and ice cream is set so as to extract the liquid in a mixed condition almost simultaneously with the main bodies of the soft ice cream and the ice cream to be thawed and extracted.
    袋体容器の抽出口を袋体容器内部に折り込みソフトクリーム、アイスクリームの溶解液のプール部を設け、解凍抽出されるソフトクリーム、アイスクリームの本体とほぼ同時に混合された状態で抽出できることを可能とした。 - 特許庁
  • To provide food material with which food causing no deterioration in its palate feeling even when left as it is for a few hours after cooked, not getting hard in its palate feeling even when thawed/heated with a microwave oven after freezing/cold storage and not causing strong "springiness" can be obtained without using an emulsifier or the like.
    乳化剤等を用いることなく、調理後数時間放置しても食感が劣化せず、かつ冷凍・冷蔵保存後に電子レンジで解凍・加熱しても食感が硬くならず、「引き」が強くなることもない食品を得ることができる食品素材の提供。 - 特許庁
  • To provide a vacuum cooling apparatus not causing a bumping phenomenon, because repair modification can be carried out according to the case even if sudden temperature change occurs and capable of suppressing occurrence of the phenomenon in which tightening of a food occurs when the food is thawed when the food is particularly cooked rice.
    突発的な温度変化に対しても、その場に応じて修復修正ができるので、突沸現象が起きることもなく、特に食品が米飯等の場合は、戻し時にしまるという現象が起きることも抑制できる真空冷却装置を提供すること。 - 特許庁
  • To provide a food thawing and warming device of general usefulness which avoids heating it too much when frozen food is thawed, keeps freshness, suppress drying with respect to cooked food, keeps its flavor, softness, etc., and can be applied to most of all foods.
    冷凍食品の解凍の際に加熱しすぎることなく、かつ鮮度を維持し、調理済食品に対しては乾燥を抑え、風味や柔らかさ等を保持し、しかもほとんどあらゆる食品に適用できる汎用性のある食品の解凍・保温装置の提供。 - 特許庁
  • When a controller 3 determines that the wind inlet 1 is in the freezed and blocked state, the PTC heater 2 installed in the wind inlet 1 is turned on electricity, so that the wind inlet 1 is thawed by heating to relieve the block state.
    そして、制御部３が、走行風導入口１が凍結閉塞状態にあると判定したときには、走行風導入口１に設けられたＰＴＣヒータ２に通電して、その発熱によって走行風導入口１を解凍して閉塞状態を解除する。 - 特許庁
  • When the water 2 stored in the water tank 1 is frozen and become ice 11, this ice 11 is pinched by the heat sinks 3, 4 and the heat of the heater incorporated with the heat sinks 3, 4 is transmitted to the ice 11 and the ice is thawed.
    そして、貯水槽１内に貯留されている水２が凍結して氷１１となったときには、放熱板３，４でこの氷１１を挟み込むようにして、放熱板３，４に組み込まれたヒータからの熱を氷１１に伝達し、氷１１を解凍する。 - 特許庁
  • To obtain a frozen milk fat composition having properties of preventing syneresis and tissue fragility even when being thawed after preservation and distribution in a frozen state, and also a milk fat composition suitable for the production of the frozen milk fat composition.
    凍結して保存及び流通を行った後、解凍しても離水が抑制されており、かつ組織の脆弱化が抑制されているという性質を有する凍結乳脂肪組成物、及びこの凍結乳脂肪組成物を製造するのに適した乳脂肪組成物及の提供。 - 特許庁
  • Dough is divided and formed after primary fermentation and then, passed through drier process and baking is stopped in a state of brown serve in the middle of baking process and half-baked material is frozen to provide a semifinished product and thawed and fried to produce a final product such as doughnut or pirozhki.
    生地を、第１次発酵後に、分割成形し、その後、ホイロ工程を経て、焼成工程の途中でブラウンサーブの状態で焼成を中止し、冷凍して半完成フライ製品とし、解凍後、フライすることで、ドーナツやピロシキ等の最終製品を製造する。 - 特許庁
  • To provide a dried fish having high quality and high freshness, containing a large amount of deliciousness ingredients by minimizing freshness decrease caused when frozen in a process of manufacturing the dried fish while keeping the temperature of the frozen dried fish at a fish-meat freezing point or more to thoroughly be thawed out.
    冷凍魚節を魚肉の氷結点以上の温度に保持して、完全に解凍させながら、魚節製造の解凍時に発生する鮮度の低下を最小限に抑え、高鮮度で旨味成分が多く高品質の魚節及びその製造方法を提供する。 - 特許庁
  • The low-smell garlic food material (slurry, powder, essence, etc.) having a high alliin content is produced by thawing a frozen raw garlic in a high-concentration ethanol mixed solvent at a low temperature, grinding the thawed raw garlic as it is so as to prevent alliin from changing into allicin and further drying the ground garlic.
    冷凍した生ニンニクを高濃度のエタノール混合溶媒中にて低温で解凍し、そのまま粉砕することでアリインをアリシンに変換させることを防ぎ、更に乾燥することでアリイン高含有量の低臭ニンニク食品素材（スラリー、粉末、エキス等）を製造できる。 - 特許庁
  • To provide a professional-use quick freezing apparatus with which an extremely low temperature set to -50°C or the like unsuitable for large-sized food materials such as tuna in conventional supercool freezing processing can be applied to the food materials, so that the food materials maintain their favorable freshness with less discoloration and deterioration when thawed.
    従来の過冷却冷凍処理ではマグロ等の大型食材に不向きであった温度設定−５０℃などの超低温であっても適用でき、解凍時に変色や劣化の少ない良好な鮮度に維持することができる業務用の急速冷凍装置を提供する。 - 特許庁
  • The method includes: freezing Japanese plum fruit composed of fully-ripened one or after-ripened one; making the frozen Japanese plum fruit come in contact with 50-65°C warm water for a prescribed period of time to thaw it; and eliminating seeds from the thawed and softened Japanese plum fruit to obtain fruit flesh or obtain the fruit flesh and the peel separately so as to make the fruit flesh slurry.
    完熟梅または追熟梅からなる梅の果実を凍結し、凍結した梅の果実を５０〜６５℃の温水に所定時間接触して解凍し、解凍して軟化した梅の果実の種を除いて果肉または果肉と皮に分離してスラリー状にする。 - 特許庁
  • To provide a freezing and thawing chamber capable of enabling the thawing to be finished at a specified time at which the thawed food is required, and capable of minimizing the deterioration of the quality of the food by preserving the food by freezing as long as possible to the time just before the time calculated from the specified time.
    解凍済みの食品を必要とする指定時刻に、解凍を完了することを可能にし、指定時刻から逆算して、可能な限り長く、ギリギリまで冷凍保存しておくことで、食品の品質劣化を最小限とする冷媒解凍庫を提供することを目的とする。 - 特許庁
  • The method for mixing the object to be mixed in the gelated aggregate comprises the steps of: freezing the gelated aggregate; thawing the frozen aggregate; mixing the object to be mixed in the thawed aggregate; and forming the gelated aggregate again from the aggregate in which the object to be mixed is mixed.
    ゲル状集合体に対して凍結融解の処理を行った後に混合対象物を混合すること、および、混合対象物が混合された後にゲル状集合体を再形成することを含む、ゲル状集合体中に混合対象物を混合する方法。 - 特許庁
  • To provide a flour mix for fried food coating capable of producing a fried food not causing deterioration of texture even when passes for a long time after frying, lowering the texture even when frozen, stored and thawed naturally or by using a raw material to which physical treatment is applied.
    フライ後に長時間経過しても食感が劣化せず、またフライ後に冷凍、保存され、解凍されたときにも、食感が低下しないフライ食品を、自然のまま、または物理的処理をした原材料を使用して製造することができる揚げ物衣用ミックスの提供。 - 特許庁
  • The method for producing sweet Japanese plums comprises: bringing frozen Japanese plums into contact with hot water at 50-65°C to thaw them; putting the thawed Japanese plums into heated sugar solution; thereafter rapidly raising the temperature of the sugar solution up to a boiling point; and boiling down and sterilizing the sugar solution while keeping the temperature of the sugar solution around the boiling point.
    冷凍梅を温度５０〜６５℃の温水に接触させて解凍し、この解凍した梅を加熱した糖溶液中に投入し、その後速やかに上記糖溶液の温度を沸騰点まで上昇させ、上記温度を沸騰点近くに維持して煮詰めと殺菌を行う。 - 特許庁
  • To provide a thawing machine where droplets (flocculated water) generated through a thawing process do not remain adhering to an object to be thawed, do not stay on a shelf base part to prevent heat transmission from being inhibited to prevent unevenness in thawing to enable highly qualified thawing in a short time, and to provide a wagon for a thawing machine.
    解凍工程により発生する水滴（凝縮水）が被解凍物に付着したままとならず、また、棚基部上に水滴が溜まったりせず伝熱阻害を防止して解凍ムラを防ぎ、短時間で高品質な解凍が可能な解凍機及び解凍機用ワゴンの提供。 - 特許庁
  • The meshes of the basket enable the leakage of the krill released from the block thawed with sea water, and the basket into which the krill block is inserted has a weight for sinking in the sea water.
    ブロック状に凍結させた沖アミを、ブロック状態の儘、挿入できる粗目の網籠と成し、その網目は海水によって氷解してブロックより離脱する一匹儘の沖アミの漏出可能な大きさと成し、この網籠に沖アミブロックを入れた状態で、海水に沈む重さと成してある。 - 特許庁
  • To provide a method for producing frozen fresh marine products solving problems such as quality deterioration when thawed, and food poisoning due to Bacillus coli caused on oyster, one of marine products, so as to improve quality of the oyster and prevent food poisoning and the like.
    生鮮水産物であるかきにおいて、解凍時の品質の悪化といった問題、大腸菌等による食あたりの問題等をそれぞれ解消して、品質が良好で、かつ食あたり等の問題が生じないようにした冷凍生鮮水産物の製造方法を提供する。 - 特許庁
  • The molded frozen dough which is used for the doughnut and can be fried in a short time without being thawed is characterized by comprising a dough which contains wheat flour having a protein value of 8.5 to 14 wt.% as a main component and further contains baking powder in an amount of 0.3 to 6 wt.%, and having a molded dough thickness of 5 to 40 mm.
    蛋白価が８．５〜１４重量％である小麦粉を主成分とし、かつベーキングパウダーを０．３〜６重量％含む生地からなり、成型生地が厚み５〜４０ｍｍであることを特徴とする解凍せずに油で揚げることの可能なドーナツ用成型冷凍生地。 - 特許庁
  • The confectionery containing bean jam, almond powder and sugar or using a bean jam product containing bean jam, almond powder and sugar, has strong flavor of almond, so that the content of the almond is economized and therefore good palate feeling the same as that before frozen storage is gained even when the confectionery is thawed after frozen storage.
    餡、アーモンド粉及び糖質を含有する菓子、もしくは餡、アーモンド粉、糖質を含有する餡製品を使用した菓子は、アーモンド風味が強いためアーモンドの含有量が節約でき、凍結保存後、解凍した場合であっても、凍結保存前と同様な、良好な食感が得られる。 - 特許庁
  • This method for producing the cooked food comprises putting a frozen food material or a thawed food material after freezing, and splitting enzyme in a packaging material followed by vacuum-packaging so as to evenly include the splitting enzyme into the food material, and softening the food material by the action of the splitting enzyme followed by cooking.
    凍結または凍結後解凍した食品素材と分解酵素とを、包装材中に入れて真空包装することにより分解酵素を食品素材内部に均一に含有させ、分解酵素の作用により食品素材を柔軟にした後、加熱調理する。 - 特許庁
  • Whether the check valve 23 is actually closed or not in a state of the exhaust valve 24 being completely thawed is determined depending on whether a pressure Pin of the fuel gas near a fuel supply port 11c of the fuel cell 11 rises or not to a preset storage valve #Pm or higher.
    排出弁２４の解凍が完了した状態で、逆止弁２３が実際に閉弁するか否かを、燃料電池１１の燃料供給口１１ｃ近傍における燃料ガスの圧力Ｐｉｎが所定の記憶値＃Ｐｍ以上に上昇するか否かによって判定する。 - 特許庁
  • The method for cooking the packed frozen food for microwave oven of this invention is specific in that the frozen food is heated by a microwave oven to raise the temperature of the first food to the temperature suitable for eating and the second food is heated to raise the temperature to a semi-thawed state.
    本発明の電子レンジ用包装冷凍食品の調理方法であって、電子レンジで前記冷凍食品を加熱して、前記第１食品を食するに適した温度にまで昇温するとともに、前記第２食品を半解凍状態にまで昇温することを特徴とする。 - 特許庁
  • This method for producing harusame passes through processes comprising kneading the starch of mung beans with water, extruding the kneaded starch from many nozzles into linear shapes, boiling the linear shaped products in boiled hot water, washing the boiled products, freezing the products to form small holes therein, thawing the frozen products, and then drying the thawed products.
    緑豆の澱粉を水で捏ね、この捏ねた緑豆の澱粉を多数のノズルから押し出して線状に成形し、線状に形成されたものを沸騰した熱湯で茹でて、水洗いをしたのち、凍結させて鬆を形成して、解凍したのち、乾燥させる工程を経る製法である。 - 特許庁
  • To provide an animal embryo freezing and storing liquid not containing a protein component derived from an animal, hygienic, highly safe, and capable of easily conducting direct transplantation of a thawed embryo to an embryo receiving animal, without requiring an embryo handling operation after thawing of the frozen embryo, and to provide an animal embyro freezing and storing method using the same.
    本発明は、動物由来タンパク質成分を含まず衛生的で安全性が高く、しかも凍結胚の融解後に胚操作が不要で容易に融解胚を受胚動物に直接移植することができる動物胚凍結保存液とそれを用いた動物胚凍結保存法を提供する。 - 特許庁
  • With the development of freezing techniques from the late twentieth century frozen foods have been circulated and they can keep good and be circulated if their temperatures are properly managed and be served in a state as good as the raw ones if properly thawed, though a bit inferior in freshness or taste, and the supplies are stabilized.
    20世紀末頃よりは冷凍技術の発達にも伴い、鮮度や味の面ではやや劣るものの、適切に温度管理されれば保存や流通にも耐え、適切に解凍することで生に近い状態に出来る冷凍の食材が流通しており、その供給も安定している。 - Wikipedia日英京都関連文書対訳コーパス
  • To provide a vacuum microwave thawing method enabling microwave output and/or irradiation time to be automatically controlled according to the weight of a to-be-thawed object without individually entering its weight as an initial set value, and to provide a vacuum microwave thawing machine to be used for the method.
    被解凍物の重量を初期設定値として個別に入力することなく、被解凍物の重量に応じてマイクロ波の出力やマイクロ波の照射時間を自動制御することができる真空マイクロ波解凍方法、及び真空マイクロ波解凍機を提供する。 - 特許庁
  • This humidification thawing device 1A is provided with a thawing chamber 10 having a bottom surface, a ceiling surface 10a and side wall surfaces 10b, and housing food, or the like, to be thawed; a heater 26 heating air in the thawing chamber 10; a humidification heater 27 humidifying air in the thawing chamber 10.
    加湿解凍装置１Ａは、底面、天井面１０ａおよび側壁面１０ｂを有し、解凍対象物である食品等４を収容する解凍室１０と、解凍室１０内の空気を加熱する加熱ヒータ２６と、解凍室１０内の空気を加湿する加湿ヒータ２７とを備える。 - 特許庁
  • To provide a liquid bath agent without changing the appearance of the composition even if the liquid bath agent composition is frozen by being exposed to a low temperature in a winter time or the like and thawed after freezing to become a liquid state again, namely freeze-restoration, and excellent in dispersibility to bath hot water and the fluidity of the preparation even after the freeze-restoration.
    冬期などに低温に曝され、液体浴用剤組成物が凍結してから溶けて再度液状になる凍結復元が起きても、組成物の外観が変わらず、凍結復元後も浴湯への分散性、製剤の流動性に優れた液体浴用剤を提供すること。 - 特許庁
  • Thereby, it is possible to prepare the fried rice cake having soft inside like a just prepared rice cake when the inside is thawed and the periphery becomes to have a nice brown fried color during a period required for frying the frozen rice cake the periphery of which reacts with the oil.
    手ごろな大きさの餅を冷凍して解凍せずにそのまま適温に熱した油に入れると、餅の周囲が油に反応して揚がるのに用する時間の間に、内部が解凍され周囲がこんがりといい揚げ色になった時には、内部もつきたての餅のように柔らかな揚げ餅を作ることができる。 - 特許庁
  • This food is obtained, by wrapping sesame tofu with noodle skin, and sesame tofu is produced, by freezing sesame tofu produced by a normal method followed by thawing, and removing water of a weight that corresponds to 50%-80% of the total weight of the thawed sesame tofu.
    本発明に係る食品は、胡麻豆腐を麺皮で包んだ食品であって、当該胡麻豆腐が、常法により製造した胡麻豆腐を凍らせ解凍させてから、その解凍後における胡麻豆腐の全重量の５０％〜８０％に相当する重量の水分を除去したものであることを特徴としている。 - 特許庁
  • This fried frozen food retaining its crisp feeling after heated and thawed even if subjected to repeated heat shock during preservation in a freezer is obtained by powdering ingredients together with polysaccharide powder consisting of at least one kind of substance selected from curdlan, LM pectin, HM pectin, pullulan, tamarind gum and native gellan followed by covering with a coating material and then making a frying.
    カードラン、LMペクチン、HMペクチン、プルラン、タマリンドガム、ネイティブジェランのうち、少なくとも1種類以上から構成される多糖類粉末を具材にパウダリングした後、衣材で覆い、油ちょうすることにより、冷凍保存中にヒートショックを繰り返し受けても、加熱解凍後にクリスピー感を維持した油ちょう済み冷凍食品を得る。 - 特許庁
  • To provide a flexible antifreezing conduit for water firstly capable of preventing any refreezing of water previously thawed from snow and also any freezing of other running water thereby certainly assuring the normal flow of the running water and secondly capable of certainly offering excellent flexibility and usability for general purposes thereby permitting wide applicability to various kinds of freezing patterns of the running water.
    第１に、雪解け水の再凍結、その他の流水の凍結が防止され、もって、流水の流れが確実に形成されると共に、第２に、しかもフレキシブル性，汎用性に優れ、もって、各種の流水凍結パターンに広く適用可能な、凍結防止用のフレキシブル流水路具を提案する。 - 特許庁
  • The cream improved in shape retainability after thawed, having slightly oily feeling and plain quality of taste is obtained by addition of powdery reducing starch syrup, preferably powdery highly-glycosylated reducing starch syrup, and further preferably powdery reducing starch syrup containing 40-60 wt.% of monosaccharide and 40-60 wt.% of disaccharide.
    粉末還元水飴、好ましくは粉末高糖化還元水飴、更に好ましくは単糖類４０〜６０％、二糖類４０〜６０％を含有する粉末還元水飴を添加することにより、解凍後の保型性が改善され、油っぽさの少ないあっさりとした味質のクリーム類を提供できる。 - 特許庁
  • This lyophilized preparation is obtained by dissolving a 6- amidino-2-naphthyl 4-guanidinobenzoate acid addition salt and succinic acid in water followed by lyophilizing the resultant aqueous solution to prevent the salt from decomposition during the lyophilization and ensure stability for a long time even after thawed when to be put to service.
    ６−アミジノ−２−ナフチル ４−グアニジノベンゾエート酸付加塩とコハク酸を水に溶解し、この水溶液を凍結乾燥することによって、凍結乾燥中の分解を防ぎ、かつ用時溶解後も長時間安定な６−アミジノ−２−ナフチル ４−グアニジノベンゾエート酸付加塩の凍結乾燥製剤が得られる。 - 特許庁
  • The ECU 3 is equipped with a freezing judgement means 31 judging whether water in the drain system is freezed or not and a thawing judgement means 33 judging whether ice in the drain system is thawed or not based on the total heating value of the fuel cell when the freezing judgement means 31 judged that water is freezed.
    ＥＣＵ３は、ドレイン系内の水が凍っているか否かを判断する凍結判断手段３１と、凍結判断手段３１で凍っていると判断したときに、燃料電池の総発熱量に基づいて、ドレイン系内の氷が解凍されたか否かを判断する解凍判断手段３３と、を備えている。 - 特許庁
  • The wagon for a thawing machine W is provided with shelves 2 with multiple upper and lower steps on which a material 1 to be thawed such as frozen food is placed, four props 3 provided at the four corners of the shelves 2 to hold the shelves 2 at vertical intervals, and falling-down preventive boards 4 provided at the lower parts of each shelf 2.
    解凍機用ワゴンＷは、解凍処理したい冷凍食品などの被解凍物１が載せ置かれる上下複数段の棚２と、それら棚２を上下に間隔をあけて保持するために、棚２の四隅に立てられた四本の支柱３と、各棚２の下部に設けられる落下防止板４とを備える。 - 特許庁
  • To provide an electric appliance capable of freezing, refrigerating and heating treatments in which food material selected by oneself is frozen and/or refrigerated in advance and the selected food material as required can be thawed and/or heated and cooked through a command transmitted through an internet system, a portable telephone, and a fixed telephone and the like.
    自己の選択した食材を冷凍及び／又は冷蔵しておき、必要に応じて選択された食材をインターネット、携帯電話、電話等を介して伝送されるコマンドにより解凍及び／又は加熱・調理することができる冷凍・冷蔵及び加熱処理可能な電気器具を提供すること。 - 特許庁
  • The frozen seasoning source is for being put on the food, thawed and warmed by being heated in a microwave or an oven; and characterized in that a seasoning containing a decomposed starch of a DE (dextrose equivalent) 2-40, a seasoning raw material and water, and having viscosity at 60°C of 800 mPa s or lower, is frozen in discoidal state.
    食品の上に載せて電子レンジ又はオーブンで加熱して解凍し且つ温める冷凍調味ソースであって、ＤＥが２〜４０の澱粉分解物、調味原料及び水分を含み且つ６０℃における粘度が８００ｍＰａ・ｓ以下である調味ソースが盤状に冷凍されていることを特徴とする冷凍ソース。 - 特許庁
  • The method preferably comprises transferring a nest board 10 having bee hives 12 where the larvae of bee 40 exist in a germfree room 30, cutting the lid of the bee hives in the germfree room, taking the larvae of bee 40 out of the bee hives, rapidly freezing the corrected larvae of bee for preservation followed by thawing the frozen larvae of bee, and subjecting the thawed larvae of bee to protease treatment.
    また、蜜蜂の子４０が入った巣房１２を有する巣板１０を無菌室３０に運び、巣房の蓋を無菌室でカットして、巣房から蜜蜂の子４０を取り出し、集められた蜜蜂の子を急速凍結して保存した後、解凍させて前記プロテアーゼ処理を行うことが好ましい。 - 特許庁
  • To provide a sheet for pruning work which has good work efficiency, is lightweight, can be easily carried, alleviates fatigue of the lower body, bad blood circulation, muscular fatigue, muscular pain, edema or the like caused by pruning work under severe conditions such as working in a standing or bent-over position for a prolonged period of time in an agricultural field during winter, and alleviates sludge caused by thawed soil.
    冬期における圃場での長時間の立ち作業や屈んだ状態での厳しい条件での剪定作業における足腰の疲労、血行悪化、筋肉疲労、筋肉痛、むくみ等の軽減および解凍した土壌によるぬかるみを軽減した作業性が良好で軽量で容易に持ち運びができる剪定作業用シートを提供する。 - 特許庁
  • To provide a reversible thermochromic ink composition for writing utensil, which can be applied regardless of the pH of ink, in which the defective dispersion or agglomeration of a microcapsule pigment is restrained even after the frozen ink is thawed again so that the increase of ink viscosity and consequently defective writing such as blurred writing can be prevented, and to provide a writing utensil incorporating the reversible thermochromic ink composition.
    インキのｐＨに左右されることなく、一度凍結したインキが再度解凍された後でも、マイクロカプセル顔料の分散不良や凝集を抑制し、インキ粘度の上昇やそれに伴う筆跡カスレ等の筆記不良の発生を防止できる筆記具用可逆熱変色性インキ組成物とそれを内蔵した筆記具を提供する。 - 特許庁
  • To obtain a quality improving agent for fish flesh processed food to be eaten raw, which is added to lean flesh or backbone section fish flesh to impart favorably fatty palate feeling like that of oily tuna flesh to the fish flesh, and solving a problem concerning dripping when thawed; and to provide fish flesh processed food obtained by using the agent.
    魚肉の赤身や中落ち部分に添加して、該魚肉に「トロ」様の脂乗りの良い食感を付与すると共に、さらに冷凍保管された鮮魚類を原料として使用した場合、魚肉の解凍によるドリップの問題を解決するための魚肉加工品の品質改良剤、およびそれを用いた魚肉加工品を提供する。 - 特許庁
  • To provide expandable composite resin particles comprising a polyolefin resin and a polystyrene resin and containing pentane, wherein, even if the expandable composite resin particles are pre-expanded without being thawed after frozen-stored, the pre-expanded particle becomes not in a state having a core, or has a low mixing ratio of the pre-expanded particle in a state having a core.
    冷凍保管されたペンタン含有の、ポリオレフィン系樹脂とポリスチレン系樹脂とを含む発泡性複合樹脂粒子を解凍することなく予備発泡させても予備発泡粒子が有芯状態とならないか又は有芯状態の予備発泡粒子の混合割合が低い発泡性複合樹脂粒子を提供することを課題とする。 - 特許庁
  • To provide a frozen-stored expandable composite resin particle comprising a polyolefin resin and a polystyrene resin and containing pentane, wherein, even if the expandable composite resin particles are pre-expanded without being thawed after frozen-stored, the pre-expanded particle becomes not in a state having a core, or has a low mixing ratio of the pre-expanded particle in a state having a core.
    冷凍保管されたペンタン含有の、ポリオレフィン系樹脂とポリスチレン系樹脂とを含む発泡性複合樹脂粒子を解凍することなく予備発泡させても予備発泡粒子が有芯状態とならないか又は有芯状態の予備発泡粒子の混合割合が低い発泡性複合樹脂粒子を提供することを課題とする。 - 特許庁
  • This method for thawing frozen food by heating it comprises the following two consecutive steps: (1) heat treatment by which only the surface of the food is afforded with a gel-like layer structure so as not to effect drip- melting out of the food and (2) thawing operation by which the food thus heat- treated is thawed at a temperature near room temperature.
    凍結食品を加熱することにより解凍する方法において、（１）解凍すべき凍結食品からドリップが融出しないようなゲル状の層構造を凍結食品の表面のみに形成させる熱処理工程と、（２）前記熱処理工程で得られた凍結食品を室温付近の温度で解凍させる解凍工程とを具備することを特徴とする凍結食品の解凍方法。 - 特許庁
  • The resultant frozen dough of the breads is then thawed and the baker's yeast is subsequently added to carry out baking with a rich fermentation flavor, good leavening and grain by using automatic baking machinery, etc.
    冷凍パン類生地を製造するときに、穀物乳酸菌類の醗酵生成物、特に冷凍耐性を有するラクトバチルス・パネックス（特許微生物寄託番号Ｐ−１６８９６）の醗酵生成物を添加し且つ、製パン用酵母を添加しない生地を作製し、当該冷凍パン類生地を解凍後製パン用酵母を添加し、自動製パン機等を用いて、醗酵風味豊かで膨らみやすだちが良好な製パンを行う。 - 特許庁
  • He was famous for being a good combination and rivalry with kengyo KIKUOKA, but he was forced to eat the leftovers of KIKUOKA who had assumed a kengyo earlier and bore a grudge against KIKUOKA, but when there was an ensemble with KIKUOKA he played the koto freely and beat KIKUOKA down and next time KIKUOKA improvised staggeringly blowing him out and at last they thawed and became good musical friends.
    菊岡検校とは名コンビ、良きライバルとして有名で、先に検校へと登官した菊岡から食事の残り物を食べさせられたのを遺恨に思い、菊岡との合奏の際に箏を縦横無尽に弾き菊岡を打ち負かしたが、菊岡も次には八重崎を圧倒するほどの即興演奏を行ない、そうこうする内に互いに打ちとけて良き楽友となったという。 - Wikipedia日英京都関連文書対訳コーパス
  • A hemoglobin material intermediate product is provided, which is used for producing an artificial oxygen carrier of a hemoglobin base and is characterized in that the pH is 7.1 to 7.5 in a thawed solution after freeze-preservation of a red blood cell liquid attained by cleaning and removing plasma, leukocytes and blood platelets, by using an isotonic cleaning solution containing a pH adjuster, from a red blood cell concentrated liquid.
    ヘモグロビンベースの人工酸素運搬体製造に用いるヘモグロビン原料の中間生成物であって、赤血球濃厚液から、ｐH調整剤を含有する等張の洗浄液を用いて血漿、血小板、白血球を洗浄除去して得た赤血球液を、凍結保存した後解凍した液のpHが7.1〜7.5である事を特徴とするヘモグロビンベースの人工酸素運搬体製造に用いるヘモグロビン原料中間生成物。 - 特許庁
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