Coating Composition, Solid Preparation Coated Therewith, and Method for Preparing Solid Preparation
    1.
    发明申请
    Coating Composition, Solid Preparation Coated Therewith, and Method for Preparing Solid Preparation 审中-公开
    涂料组合物,其制备的固体制剂及其制备方法

    公开(公告)号:US20120251588A1

    公开(公告)日:2012-10-04

    申请号:US13416089

    申请日:2012-03-09

    摘要: Provided are a coating composition for delayed release preparation capable of releasing a drug promptly in the stomach, without causing a time-dependent change, after a time (lag time) in which a solid preparation does not release the drug; and a solid preparation obtained by coating of the coating composition. More specifically, provided are a coating composition comprising at least a nonionic water-soluble cellulose ether and a cellulose-based enteric base material, wherein a weight ratio of the nonionic water-soluble cellulose ether to the cellulose-based enteric base material is from 95:5 to 65:35; and a solid preparation comprising at least a drug-containing core and the coating composition which covers the core, wherein the preparation can permit prompt dissolution of the drug in a stomach after a lag time.

    摘要翻译: 本发明提供一种延迟释放制剂用涂料组合物,其能够在固体制剂不释放药物的时间(滞后时间)后迅速释放胃中的药物而不引起时间依赖性变化。 以及通过涂布涂料组合物获得的固体制剂。 更具体地说,提供了至少包含非离子水溶性纤维素醚和纤维素类肠溶性基质的涂料组合物,其中非离子水溶性纤维素醚与纤维素类肠溶性基质的重量比为95 :5〜65:35; 以及包含至少含药物的核心和覆盖所述核心的所述涂料组合物的固体制剂,其中所述制剂可以在滞后时间后允许药物在胃中迅速溶解。

    Meat Additive, Pickling Liquid and Processed Meat Product
    2.
    发明申请
    Meat Additive, Pickling Liquid and Processed Meat Product 审中-公开
    肉添加剂,酸洗液和加工肉制品

    公开(公告)号:US20110091632A1

    公开(公告)日:2011-04-21

    申请号:US12904448

    申请日:2010-10-14

    IPC分类号: A23L1/0534 A23L1/314

    CPC分类号: A23L13/72 A23L13/422

    摘要: Provided are a meat additive and a pickling liquid for producing a processed meat product having an enhanced water retention capacity when heated and therefore having an excellent texture. More specifically, provided are a meat additive comprising at least water-soluble cellulose ether which turns into a gel when heated, a pickling liquid comprising the meat additive, and a meat processed product comprising the food additive. Also provided is a method for producing a processed meat product comprising at least the steps of: adding the meat additive or the pickling liquid to meat and heating the meat to which the meat additive or the pickling liquid has been added, at a gelling temperature or higher wherein the gelling temperature is of the water-soluble cellulose comprised by the meat additive or pickling liquid.

    摘要翻译: 本发明提供一种用于生产经加热的具有增强的保水能力的加工肉制品的肉添加剂和酸洗液,因此具有优异的质感。 更具体地,提供了至少包含水解纤维素醚的肉添加剂,其在加热时变成凝胶,包含肉添加剂的酸洗液和包含食品添加剂的肉加工产品。 还提供了一种生产加工肉制品的方法,该方法至少包括以下步骤:将肉添加剂或酸洗液加入到肉中,并将加入肉添加剂或酸洗液的肉加热至凝胶化温度或 更高,其中胶凝温度是由肉添加剂或酸洗液包含的水溶性纤维素。

    Dough Composition for Frying and Method of Producing Fried Dough Composition
    3.
    发明申请
    Dough Composition for Frying and Method of Producing Fried Dough Composition 审中-公开
    煎炸面团组成和生产油炸面团组成的方法

    公开(公告)号:US20100297326A1

    公开(公告)日:2010-11-25

    申请号:US12782010

    申请日:2010-05-18

    IPC分类号: A21D2/08 A21D13/08 A23L1/01

    摘要: A method is described for producing a dough composition for frying which absorbs a reduced amount of oil, and has an excellent texture. The dough composition for frying comprises at least cereal crop powder and an aqueous solution of water-soluble cellulose ether which is gelable during heating. A fried dough composition is obtained by frying the dough composition. Moreover, a method of producing a fried dough composition comprises at least the steps of: mixing an aqueous solution of water-soluble cellulose ether which is gelable during heating with cereal crop powder to form a dough composition; and frying the dough composition.

    摘要翻译: 描述了一种用于生产油炸面团组合物的方法,其用于吸收减少量的油,并且具有优异的质地。 用于油炸的生面团组合物至少包含谷类作物粉末和水溶性纤维素醚水溶液,其在加热期间是可胶凝的。 通过油炸面团组合物获得油炸面团组合物。 此外,生产油炸面团组合物的方法至少包括以下步骤:将加热期间可胶凝的水溶性纤维素水溶液与谷类作物粉末混合以形成面团组合物; 并煎炸生面团组合物。

    Hydroxypropylmethylcellulose Having High Thermal Gel Strength, Method For Producing The Same And Food Comprising The Hydroxypropylmethylcellulose
    4.
    发明申请
    Hydroxypropylmethylcellulose Having High Thermal Gel Strength, Method For Producing The Same And Food Comprising The Hydroxypropylmethylcellulose 审中-公开
    具有高热凝胶强度的羟丙基甲基纤维素,其生产方法和包含羟丙基甲基纤维素的食品

    公开(公告)号:US20110144322A1

    公开(公告)日:2011-06-16

    申请号:US12959659

    申请日:2010-12-03

    IPC分类号: C08B11/193

    摘要: Provided is hydroxypropylmethylcellulose having a high thermal gelation temperature and a high thermal gel strength and a method for producing the same and a food comprising the hydroxypropylmethylcellulose. More specifically, provided is hydroxypropylmethylcellulose having an average substitution degree of a methoxy group of 1.0 to 2.0 per glucose unit, an average substitution degree of a hydroxypropoxy group of 0.05 to 0.4 per glucose unit, and a A/B value of 0.305 or greater wherein A represents a substitution degree of a methoxy group directly substituted for a hydroxy group on carbon at position 6 in a glucose unit free from a hydroxypropoxy group-substituted hydroxy group, B represents a substitution degree of a methoxy group per glucose unit, and the A/B represents a value of A divided by B.

    摘要翻译: 本发明提供具有高热凝胶化温度和高热凝胶强度的羟丙基甲基纤维素及其制备方法和包含羟丙基甲基纤维素的食品。 更具体地,提供了平均取代度为每个葡萄糖单元为1.0-2.0的羟丙基甲基纤维素,羟基丙氧基的平均取代度为每个葡萄糖单元为0.05-0.4,A / B为0.305以上,其中 A表示在不含羟基丙氧基取代羟基的葡萄糖单元中6位的碳上直接取代的羟基的取代度,B表示每个葡萄糖单元的甲氧基的取代度,A / B表示A除以B的值。

    Dough compositions
    5.
    发明授权
    Dough compositions 有权
    面团成分

    公开(公告)号:US07947319B2

    公开(公告)日:2011-05-24

    申请号:US11052113

    申请日:2005-02-08

    申请人: Miyuki Fukasawa

    发明人: Miyuki Fukasawa

    IPC分类号: A21D10/00

    摘要: A dough composition comprising gluten-free cereal flour, a water-soluble cellulose ether, and a low substituted cellulose ether having a molar substitution of 0.05-1.0 is provided. The bread made from the dough composition has a good mouthfeel and a satisfactory volume, retains softness over time, and are eatable by those patients of food allergy to wheat or the like.

    摘要翻译: 提供了包含无麸质谷物粉,水溶性纤维素醚和摩尔取代度为0.05-1.0的低取代纤维素醚的面团组合物。 由面团组合物制成的面包具有良好的口感和令人满意的体积,随着时间的推移保持柔软度,并且可由那些食物对小麦等食物过敏的患者适应。

    Capsule comprising low-substituted cellulose ether and method for preparing the same
    6.
    发明授权
    Capsule comprising low-substituted cellulose ether and method for preparing the same 有权
    包含低取代纤维素醚的胶囊及其制备方法

    公开(公告)号:US08784883B2

    公开(公告)日:2014-07-22

    申请号:US13222600

    申请日:2011-08-31

    IPC分类号: A61K9/48 A61K9/62

    CPC分类号: A61K9/4816

    摘要: A capsule with good disintegration properties that can quickly display its content's efficacy as well as a method for preparing the same are provided. More specifically, provided is a capsule comprising a shell comprising low-substituted cellulose ether. Also, provided is a method for preparing a hard capsule comprising the low-substituted cellulose ether comprising a step of covering a pin for forming the hard capsule with the low-substituted cellulose ether by immersing the pin in an alkaline solution of the low-substituted cellulose ether; a step of forming the low-substituted cellulose on a surface of the pin into a gel by further immersing the covered pin in an aqueous acid solution; a step of washing by immersing the pin whose surface has been covered with the gel in water; and a step of drying.

    摘要翻译: 提供了具有快速显示其内容效力的具有良好崩解性能的胶囊以及其制备方法。 更具体地,提供了包含包含低取代的纤维素醚的壳的胶囊。 此外,提供了一种制备包含低取代纤维素醚的硬胶囊的方法,其包括通过将针浸入低取代的纤维素的碱性溶液中来覆盖用低硬脂醇形成硬胶囊的销的步骤 纤维素醚; 通过将覆盖的针进一步浸入酸水溶液中,将销钉的表面上的低取代纤维素形成凝胶的步骤; 通过将其表面已经被凝胶覆盖的销浸渍在水中来洗涤的步骤; 和干燥步骤。

    Capsule comprising low-substituted cellulose ether and method for preparing the same
    7.
    发明授权
    Capsule comprising low-substituted cellulose ether and method for preparing the same 有权
    包含低取代纤维素醚的胶囊及其制备方法

    公开(公告)号:US08029821B2

    公开(公告)日:2011-10-04

    申请号:US11018594

    申请日:2004-12-20

    IPC分类号: A61K9/48 A61K9/62

    CPC分类号: A61K9/4816

    摘要: A capsule with good disintegration properties that can quickly display its content's efficacy as well as a method for preparing the same are provided. More specifically, provided is a capsule comprising a shell comprising low-substituted cellulose ether. Also, provided is a method for preparing a hard capsule comprising the low-substituted cellulose ether comprising a step of covering a pin for forming the hard capsule with the low-substituted cellulose ether by immersing the pin in an alkaline solution of the low-substituted cellulose ether; a step of forming the low-substituted cellulose on a surface of the pin into a gel by further immersing the covered pin in an aqueous acid solution; a step of washing by immersing the pin whose surface has been covered with the gel in water; and a step of drying.

    摘要翻译: 提供了具有快速显示其内容效力的具有良好崩解性能的胶囊以及其制备方法。 更具体地,提供了包含包含低取代的纤维素醚的壳的胶囊。 此外,提供了一种制备包含低取代纤维素醚的硬胶囊的方法,其包括通过将针浸入低取代的纤维素的碱性溶液中来覆盖用低硬脂醇形成硬胶囊的销的步骤 纤维素醚; 通过将覆盖的针进一步浸入酸水溶液中,将销钉的表面上的低取代纤维素形成凝胶的步骤; 通过将其表面已经被凝胶覆盖的销浸渍在水中来洗涤的步骤; 和干燥步骤。

    Method of Producing Filling for Filled Food Product and Food Product Comprising Filling
    8.
    发明申请
    Method of Producing Filling for Filled Food Product and Food Product Comprising Filling 审中-公开
    填充填充食品和填充食品的方法

    公开(公告)号:US20100297301A1

    公开(公告)日:2010-11-25

    申请号:US12781989

    申请日:2010-05-18

    摘要: Provided are a method of producing a filling which improves water-retention capability during heating conducted after the filling is wrapped, and which has an excellent texture, and a filled food product produced by using the filling. Specifically, provided is a filling for a filled food product, the filling comprising at least one or more heat-processed filling ingredients and water-soluble cellulose ether which is gelable during heating. Also provided is a method of producing a filling for a filled food product comprising at least the steps of: heat-processing one or more filling ingredients; and mixing the heat-processed filling ingredients with water-soluble cellulose ether which is gelable during heating, to thereby obtain a filling. Further provided is a filled food product obtained by performing any one of heating, baking, and frying of: a filling comprising at least one or more heat-processed filling ingredients and water-soluble cellulose ether which is gelable during heating; and a dough skin which wraps the filling.

    摘要翻译: 本发明提供一种填充物的制造方法,其特征在于,在包装充填后进行加热的加热保持能力,并且具有良好的织构,以及使用填充物制造的填充食品。 具体地说,提供了填充食品的填充物,该填充物包含至少一种或多种热处理填充成分和在加热期间可胶凝的水溶性纤维素醚。 还提供了一种生产填充食品的填充物的方法,该方法至少包括以下步骤:加热一种或多种填充成分; 并将热处理的填充成分与加热时可胶凝的水溶性纤维素醚混合,由此得到填充物。 进一步提供一种通过进行加热,烘烤和煎炸中的任一种而获得的填充食品:包含至少一种或多种热处理填充成分和在加热期间可胶凝的水溶性纤维素醚的填充物; 以及包裹填充物的面团皮肤。

    Analysis method of absolute molecular weight and molecular weight distribution of low-substituted hydroxypropyl cellulose
    9.
    发明申请
    Analysis method of absolute molecular weight and molecular weight distribution of low-substituted hydroxypropyl cellulose 审中-公开
    低取代羟丙基纤维素的绝对分子量和分子量分布分析方法

    公开(公告)号:US20050130313A1

    公开(公告)日:2005-06-16

    申请号:US11005680

    申请日:2004-12-07

    摘要: Provided is a method for determining the absolute molecular weight and molecular weight distribution of low-substituted hydroxypropyl cellulose by using the light scattering method. More specifically, provided is a method for determining the absolute molecular weight and molecular weight distribution of low-substituted hydroxypropyl cellulose comprising steps of carbanilating a portion or all of the hydroxyl groups of the low-substituted hydroxypropyl cellulose, dissolving the carbanilated cellulose in a solvent to prepare a sample solution, and analyzing the resulting sample solution by subjecting it to gel permeation chromatography coupled with light scattering with a solvent identical or similar in kind to the solvent as a mobile phase.

    摘要翻译: 提供了通过使用光散射法测定低取代羟丙基纤维素的绝对分子量和分子量分布的方法。 更具体地,提供了用于测定低取代羟丙基纤维素的绝对分子量和分子量分布的方法,包括将低取代羟丙基纤维素的部分或全部羟基进行羰基化的步骤,将溶解在溶剂中的碳酸化纤维素 以制备样品溶液,并通过使其与具有与溶剂相同或相似的溶剂的光散射与凝胶渗透色谱相结合来分析所得样品溶液作为流动相。

    CAPSULE COMPRISING LOW-SUBSTITUTED CELLULOSE ETHER AND METHOD FOR PREPARING THE SAME
    10.
    发明申请
    CAPSULE COMPRISING LOW-SUBSTITUTED CELLULOSE ETHER AND METHOD FOR PREPARING THE SAME 有权
    包含低取代纤维素醚的胶囊及其制备方法

    公开(公告)号:US20110311712A1

    公开(公告)日:2011-12-22

    申请号:US13222600

    申请日:2011-08-31

    IPC分类号: A61J3/07

    CPC分类号: A61K9/4816

    摘要: A capsule with good disintegration properties that can quickly display its content's efficacy as well as a method for preparing the same are provided. More specifically, provided is a capsule comprising a shell comprising low-substituted cellulose ether. Also, provided is a method for preparing a hard capsule comprising the low-substituted cellulose ether comprising a step of covering a pin for forming the hard capsule with the low-substituted cellulose ether by immersing the pin in an alkaline solution of the low-substituted cellulose ether; a step of forming the low-substituted cellulose on a surface of the pin into a gel by further immersing the covered pin in an aqueous acid solution; a step of washing by immersing the pin whose surface has been covered with the gel in water; and a step of drying.

    摘要翻译: 提供了具有快速显示其内容效力的具有良好崩解性能的胶囊以及其制备方法。 更具体地,提供了包含包含低取代的纤维素醚的壳的胶囊。 此外,提供了一种制备包含低取代纤维素醚的硬胶囊的方法,其包括通过将针浸入低取代的纤维素的碱性溶液中来覆盖用低硬脂醇形成硬胶囊的销的步骤 纤维素醚; 通过将覆盖的针进一步浸入酸水溶液中,将销钉的表面上的低取代纤维素形成凝胶的步骤; 通过将其表面已经被凝胶覆盖的销浸渍在水中来洗涤的步骤; 和干燥步骤。