Boiled rice and barleyとは 意味・読み方・使い方

METHOD FOR PRODUCING BARLEY FOR BOILED RICE AND BARLEY例文帳に追加

麦飯用大麦の製造方法 - 特許庁

Mugitoro-gohan (a bowl of boiled rice and barley with grated yam on top), hiyajiru (boiled rice over which cold miso soup is poured), tamago-kake-gohan (boiled rice on which raw egg is placed on it optionally seasoned with soy sauce)発音を聞く 例文帳に追加

麦とろご飯、冷汁、卵かけご飯 - Wikipedia日英京都関連文書対訳コーパス

To provide a polished barley product whose acid smell peculiar to cooked polished barley is removed by alkali treatment and a cooking method of boiled barley-blended rice.例文帳に追加

炊飯した精白大麦に特有の酸臭が改善された、アルカリ処理精麦製品及び麦ご飯の炊飯方法を提供しようとするものである。 - 特許庁

To obtain 'Mugitoro Natto Gohann no Moto' (a premix of boiled barley, grated yam and Natto (fermented soybean) for boiled rice and barley covered with grated yam and Natto) manufacturable in a manufacturing process for Natto, to make people who want to eat Mugitoro Natto Gohann, always able to eat easily.例文帳に追加

大麦と、とろろ汁を食べたい人が食べたいときに安易に食べられる様にするために納豆の製造工程で出来る様にした納豆。 - 特許庁

(3) This boiled barley-blended rice cooking method is characterized in that the polished rice is appropriately blended with the polished barley, then the alkaline material is added to the blend and the blend is cooked.例文帳に追加

（２）精麦製品の風味の改善を目的として、精白大麦の表面をアルカリ性の素材でコーティングしたことを特徴とするアルカリ処理精麦製品。 - 特許庁

The method for producing the barley for boiled rice and barley comprises the following process: Threshed barley is refined to 8-12%(weight reduction percentage) and then roasted at 180-220°C, preferably at about 200°C, for 2-6 min, preferably for 3-4 min.例文帳に追加

脱穀した大麦を、８乃至１２％まで精麦し、次いで１８０乃至２２０℃、好ましくは約２００℃にて、２乃至６分間、好ましくは３乃至４分間焙煎することにより、麦飯用大麦を製造する。 - 特許庁

To provide a preparation method of a sterilized packed boiled rice and barley that has a soft and resilient texture, is excellent in taste and flavor and besides can be stored for a long period of time at ordinary temperature.例文帳に追加

柔らかくて弾力性のある質感を有し、味と香に優れるうえ、常温で長期保存が可能な無菌化包装麦飯の製造方法の提供。 - 特許庁