公开(公告)号：US5174998A

公开(公告)日：1992-12-29

申请号：US759713

申请日：1991-09-12

申请人： Takanori Ijitsu ,  Kiwamu Shiiba ,  Hiroyoshi Hara ,  Yoshie Negishi

发明人： Takanori Ijitsu ,  Kiwamu Shiiba ,  Hiroyoshi Hara ,  Yoshie Negishi

IPC分类号： A61K9/20 ,  A61K9/26

CPC分类号： A61K9/2054

摘要： A sustained release composition containing a chemical substance in a matrix. The matrix substantially comprises a hemicellulose extracted from wheat bran under alkaline conditions or a wheat bran extract containing the hemicellulose. The chemical substance is released at a controlled rate from the composition over a long period of time.

摘要翻译： 含有基质中的化学物质的缓释组合物。 基质基本上包含在碱性条件下从麦麸中提取的半纤维素或含有半纤维素的麦麸提取物。 化学物质在长时间内以组合物的控制速率释放。

公开(公告)号：US4871577A

公开(公告)日：1989-10-03

申请号：US40815

申请日：1987-04-21

申请人： Shigeru Endo ,  Yoshie Negishi ,  Kiwamu Shiiba

发明人： Shigeru Endo ,  Yoshie Negishi ,  Kiwamu Shiiba

IPC分类号： A21D2/26 ,  A23J1/12 ,  A23J3/18

CPC分类号： A21D2/265 ,  A23J1/12 ,  A23J3/18

摘要： A new water-insoluble modified gluten product and a new water-soluble proteinaceous substance have now been found to be produced by kneading a mixture of wheat flour, one or more oxidizing agents such as L-ascorbic acid, potassium boromate, ammonium persulfate and potassium iodate, and water and then separating or fractionating the resulting dough-like or batter-like, hydrated flour mixture as kneaded, for instance, by repeated water-washing or centrifugation, so as to give individually a fraction comprising the water-insoluble modified gluten product, a fraction comprising an aqueous solution containing the water-soluble proteinaceous substance dissolved therein, and a fraction comprising the starchy substances and if necessary, subsequently dehydrating said aqueous solution.The water-insoluble modified gluten product and the water-soluble proteinaceous substance so obtained as well as a mixture of these are each useful as new bread improver for addition to farinaceous flours or bread-making doughs for the purpose of improving the properties of bread or other bakery products, such as the volume, crumb texture and crumb smoothness of bread.

摘要翻译： 现在已经发现新的水不溶性改性麸质产品和新的水溶性蛋白质物质是通过捏合小麦粉，一种或多种氧化剂如L-抗坏血酸，硼酸钾，过硫酸铵和钾的混合物 碘酸盐和水，然后例如通过重复水洗或离心分离或分馏得到的面团状或糊状水合面粉混合物，以便单独给出包含不溶于水的改性谷蛋白的级分 产物，包含溶解有水溶性蛋白质物质的水溶液的级分和包含淀粉物质的级分，如果需要，随后使所述水溶液脱水。 如此获得的水不溶性改性麸质产品和水溶性蛋白质物质以及它们的混合物各自可用作添加到面粉面粉或面包制作面团中的新型面包改良剂，以改善面包的性质或 其他面包店产品，如面包屑，面包屑和面包屑的平滑度。