eggmass
Japanese translation: 加工卵
| GLOSSARY ENTRY (DERIVED FROM QUESTION BELOW) | ||||||
|---|---|---|---|---|---|---|
|
| 06:20 Jan 31, 2009 |
| English to Japanese translations [PRO] Food & Drink | |||||||
|---|---|---|---|---|---|---|---|
|
| ||||||
|  Selected response from: lingualabo Italy Local time: 17:03 | ||||||
Grading comment
| |||||||
| Summary of answers provided | ||||
|---|---|---|---|---|
| 3 +1 | 卵クリームソース |
| ||
| 4 | 加工卵 |
| ||
| 3 | 卵をベースとしたソース |
| ||
| 2 | 液卵 |
|
| Summary of reference entries provided | |||
|---|---|---|---|
| WHOLE EGG MASS |
| ||
| entire solidified egg without the shell |
|
Answers
9 mins confidence: 
peer agreement (net): +1
peer agreement (net): +1卵クリームソース Explanation: Egg mass is simply a mix of eggs and other (relatively liquid) ingredients, usually milk or cream like in the following quiche recipies. First link in Japanese, second one in English. -------------------------------------------------- Note added at 17 minutes (2009-01-31 06:37:31 GMT) -------------------------------------------------- If it can be of any help, in French we say "appareil aux oeufs", which means more or less 卵、牛乳などの混ぜ合わせた材料。 -------------------------------------------------- Note added at 32 minutes (2009-01-31 06:53:11 GMT) -------------------------------------------------- then I would go for 卵の混ぜ合わせた材料 -------------------------------------------------- Note added at 34 minutes (2009-01-31 06:54:27 GMT) -------------------------------------------------- which remains quite neutral -------------------------------------------------- Note added at 44 minutes (2009-01-31 07:04:42 GMT) -------------------------------------------------- Thanks for your comment. Depending on the recipe, you might use the expression 卵クリーム (without ソース） as suggested by this 卵クッキーrecipe. http://www.cakepia.info/recipe/42.html Reference: http://recipe.gourmet.yahoo.co.jp/E306081/ Reference: http://www.epicureantable.com/articles/aquiche.htm |
| ||
Notes to answerer
| |||
| Login to enter a peer comment (or grade) | |||
22 mins confidence:
卵をベースとしたソース Explanation: 基本的にはFrance-Japanさんの意見と同じですが、必ずしもクリームソースとは限らないのではないでしょうか。卵以外に蜂蜜や砂糖だけを入れたりする場合もあると思います。上述の場合はキッシュを作る例を紹介していますが、原文ではbaked productとしてしか記載されていないので、クッキーやビスケットなどの場合も考えられると思います。したがって、「卵をベースとしてソース」と訳した方が無難だと思います（その後に卵と一緒にミックスされる原材料を書けば良いのではないでしょうか）。 -------------------------------------------------- Note added at 44 mins (2009-01-31 07:04:42 GMT) -------------------------------------------------- egg-massを検索していたら、scrambleという言葉にたどり着きました。scrambleの意味はTo mix food ingredients in a mix to be cooked into a loose mass. つまり卵焼きなどを作る場合に「溶いた」状態なので、卵の液状、あるいは溶き卵という訳ではどうでしょうか？ |
| ||
Notes to answerer
| |||
| Login to enter a peer comment (or grade) | |||
2 hrs confidence:
加工卵 Explanation: 産業レベルの製菓に限らず町のケーキ屋さんでも、全ての製品に新鮮な卵を仕入れて用いているわけではなく、コストや手間、仕上がりの都合で加工卵を用いることがあります。 その定義はウィキのリンク先によく説明されています。 液卵の場合と凍結卵の場合がある他、全卵を用いたものや卵黄だけのものなど、用途に応じて色々あるようですので、詳細がわからない場合は「加工卵」が無難かと思いました。 http://ja.wikipedia.org/wiki/液卵#.E6.B6.B2.E5.8D.B5 -------------------------------------------------- Note added at 4 ore (2009-01-31 11:01:34 GMT) -------------------------------------------------- 先に挙げたリンクは加工卵のページの中の液卵の項のものですので、加工卵のページへのリンクを添えておきます。 http://ja.wikipedia.org/wiki/加工卵 |
| |
Grading comment
| ||
| Login to enter a peer comment (or grade) | ||
6 hrs confidence:
液卵 Explanation: As a biological term, "egg mass" is 卵塊. But when it's used as an ingredient of food, 液卵 may be what it means. See the following reference site for description of 液卵. Reference: http://ja.wikipedia.org/wiki/%E5%8A%A0%E5%B7%A5%E5%8D%B5 |
| |
| Login to enter a peer comment (or grade) | ||
Reference comments
31 mins |
| Reference: WHOLE EGG MASS Reference information: Whole egg mass is broken eggs that can be used for baking and food preparation. http://www.emuna.ee/eng/toode10.html |
| |
| Login to enter a peer comment (or grade) | ||
16 hrs |
| Reference: entire solidified egg without the shell Reference information: As a convention used herein, the term egg mass refers to the entire solidified egg without the shell, and egg portion refers to a cut or sliced piece of the solidified egg. http://www.faqs.org/patents/app/20090019705 |
| |
| Login to enter a peer comment (or grade) | ||
Login or register (free and only takes a few minutes) to participate in this question.
You will also have access to many other tools and opportunities designed for those who have language-related jobs (or are passionate about them). Participation is free and the site has a strict confidentiality policy.
KudoZ™ translation help
The KudoZ network provides a framework for translators and others to assist each other with translations or explanations of terms and short phrases.
See also:
Search millions of term translations