firm noodlesとは 意味・読み方・使い方

To provide a method for producing non-fried noodles, easily restored with boiled water, having a highly firm texture, hard to elongate with time, excellent in disaggregation and having a palate feeling closer to that of raw noodles.例文帳に追加

短時間で湯戻り可能で、コシが強く、伸びが遅く、ほぐれが良好な、生麺に近い食感を有するノンフライ麺の製造法を提供すること。 - 特許庁

To provide cooked buckwheat noodles such as boiled buckwheat noodle and steamed buckwheat noodle having firm palatability, a good flavor of the buckwheat noodles and excellent preservability by imparting excellent preservability thereto and reducing adverse effects on a flavor and palatability and deterioration of quality and a method for producing the cooked buckwheat noodles.例文帳に追加

優れた保存性を付与し、かつ風味・食感への悪影響及び品質劣化を低減して、コシが強く、そばの風味が高い、保存性に優れた茹そば、蒸そば等の蒸煮そば、及びその製造方法を提供すること。 - 特許庁

To provide a method for easily producing instant fried noodles rapidly restored, slowly getting soft and having firm palate feeling and flavor inherent in main material when restored with hot water in eating time.例文帳に追加

喫食時における即席揚げ麺の湯もどしにおいて、麺のもどりが早く、湯のびが遅く、またこしが強い食感、主原料本来の風味を有する即席揚げ麺を容易に製造する技術の提供。 - 特許庁

To provide the subject method having such advantages compared to the mass production using conventional machinery and equipment as to afford the quantity of water of necessity minimum determining the firm texture of noodles as a quality merit of hand-made noodles, suppress generation of heat such as frictional heat so as not to impair material flavor and enable gluten network structure to be formed evenly and sufficiently.例文帳に追加

従来の機械設備による量産と比べ、手打ちの品質上優れた点は麺のこしを決める必要最小限の加水量、素材の風味を損なわないよう摩擦熱等の熱の発生を押さえられること及びムラなくしかも十分にグルテンの網目構造を形成出来ることである。 - 特許庁

To obtain packaged boiled noodles for microwave irradiation causing no burst of packaging containers under microwave oven heating, slight in the loss of the amount of heat in their heating and causing smooth noodle quality and firm-textured palate feeling.例文帳に追加

電子レンジ加熱時に包装容器の破裂がなく、加熱時の熱量ロスが少なくかつ滑らかな麺質とコシのある食感を有する、マイクロ波照射用包装茹麺類を提供することを目的とする。 - 特許庁

To provide a rolling pin for rolling a noodle dough to uniform thickness variable as desired and having effect of improving the firm texture of the resulting noodles, so designed as to set gauge caps of any desired shape detachably on both ends thereof.例文帳に追加

本発明は、麺棒の両端に着脱自在となる任意形状のゲージキャップを設け、麺生地の均一な厚さの圧延と、麺生地の厚さも自在に変更でき、圧延により麺の腰を良くする麺生地均一圧延麺棒を得る。 - 特許庁