少黄卵のの英語

冷蔵流通液状卵として、殺菌液卵と未殺菌液卵、更には液状全卵、液状卵白、液状卵黄、ホール全卵の種別を問わず、保存性が従来に比して飛躍的に向上し、廃棄率を著しく低減して安定した供給を確保でき、製造から消費に至るまでの流通上のコスト負担が少なくて済むものを提供する。例文帳に追加

To provide liquid egg for cold storage distribution which is drastically improved in shelf life compared to that of conventional one, extremely reduced in the waste rate to secure stable supply, and needs less costs in distribution from production to consumption, regardless of kinds of egg such as sterilized liquid egg, unsterilized liquid egg, whole liquid egg, liquid albumen, liquid yolk or whole egg. - 特許庁

卵黄の配合比が高いにもかかわらず風味の低減が少なく且つ良好な口溶けを有するハードキャンディを提供すること。例文帳に追加

To provide hard candy with little reduction of taste and easy dissolution in the mouth in spite of a high mixture ratio of egg yolks. - 特許庁

雲仙温泉では地獄谷からでる蒸気で蒸し器を使う少し硫黄のにおいがするゆで卵である。例文帳に追加

At Unzen hot springs, eggs are available which have a slightly sulfurous smell and have been cooked in a steamer using steam from Jigokudani valley.発音を聞く  - Wikipedia日英京都関連文書対訳コーパス

にんにくと卵黄との混合物ないし複合物と、しそ油とを少なくとも含有することを特徴とする。例文帳に追加

This garlic yolk processed food comprises at least the mixture of garlic and yolk or the complex material thereof and perilla oil. - 特許庁

卵黄成分を除去減少させた卵白成分とだし汁を主成分とした攪拌調味液に、少量のゲル剤を加え、１０％以下の植物油を添加すると共に、乳化剤を加えて攪拌乳化させた後に、常法とおり加熱固化してなる。例文帳に追加

The subject method for producing the egg bean curd comprises adding a little quantity of gel to a stir seasoning liquid having a yolk component removed and decreased and having as the main component an albumen component and broth followed by addition of ≤10 wt.% of vegetable oil, adding an emulsifier to the product to stir and emulsify and heating and solidifying the product in the usual way. - 特許庁

本発明は、油相と水相とが乳化されてなる、マヨネーズやドレッシング類などの水中油型乳化食品において、乳化剤として、少なくともリゾ化卵黄より分離されたプラズマ画分と卵白とを用いることを特徴とする水中油型乳化食品を提供するものである。例文帳に追加

The oil-in-water type emulsified food such as mayonnaise or dressing is obtained by emulsifying an oil phase and a water phase and uses at least a plasma fraction separated from a treated yolk obtained by hydrolyzing a yolk with phospholipase A2 and isolating a fatty acid at 2 positions of phospholipid, and albumen as an emulsifying agent. - 特許庁

乳化性に優れ、且つ生菌数の少ない卵黄酵素処理物及びその製造方法、該卵黄酵素処理物を用いた食品用途に適した風味発現性と乳化性とを兼ね備えた乳化剤、並びに該乳化剤を用いた風味発現性、口中分散性及び口溶け性の良い水中油型乳化物を提供すること。例文帳に追加

To obtain an enzyme-treated yolk product which has excellent emulsifiability and scarcely contains live bacteria, to provide a method for producing the same, to obtain an emulsifier which uses the enzyme-treated yolk product and has flavor developability and emulsifiability suitable for food uses, and to obtain an oil-in-water type emulsification product which uses the emulsifier and has good flavor developability, dispersibility in mouths, and solubility in mouths. - 特許庁

たまねぎ、アサリ、ホタテ又は卵黄の粉末、またはこれらの抽出物の少なくとも１つを有効成分として含む、あるいはオニオンエキス及びアサリエキスの混合物を有効成分として含むハエの誘引剤。例文帳に追加

This attractant of the fly contains at least one of powder of an onion, a short-neck clam, a scallop, a powder of a yolk and an extract thereof as an active ingredient, or contains a mixture of the onion essence and the short-neck calm essence as the active ingredient. - 特許庁