EP0235539B1 - Verfahren zur Aromatisierung von Tabak - Google Patents

Verfahren zur Aromatisierung von Tabak Download PDF

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Publication number
EP0235539B1
EP0235539B1 EP87100873A EP87100873A EP0235539B1 EP 0235539 B1 EP0235539 B1 EP 0235539B1 EP 87100873 A EP87100873 A EP 87100873A EP 87100873 A EP87100873 A EP 87100873A EP 0235539 B1 EP0235539 B1 EP 0235539B1
Authority
EP
European Patent Office
Prior art keywords
tobacco
emulsion
emulsifying agent
acid
flavouring substance
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Expired - Lifetime
Application number
EP87100873A
Other languages
English (en)
French (fr)
Other versions
EP0235539A3 (en
EP0235539A2 (de
Inventor
Günter HOLZNER
Gérald Uhde
Guiseppe Salvadori
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Firmenich SA
Original Assignee
Firmenich SA
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Firmenich SA filed Critical Firmenich SA
Publication of EP0235539A2 publication Critical patent/EP0235539A2/de
Publication of EP0235539A3 publication Critical patent/EP0235539A3/fr
Application granted granted Critical
Publication of EP0235539B1 publication Critical patent/EP0235539B1/de
Anticipated expiration legal-status Critical
Expired - Lifetime legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
    • A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
    • A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
    • A24B15/18—Treatment of tobacco products or tobacco substitutes
    • A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
    • A24B15/30—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances

Definitions

  • the tobacco industry uses the use of different flavoring substances in order to improve the organoleptic qualities of the different kinds of products of varied plant origin that it has to process.
  • US Pat. No. 3,550,598 describes a process which consists in spraying a suspension of water-soluble capsules containing the flavoring substance on the tobacco product to be flavored. Such a process has been applied in particular to the manufacture of reconstituted tobacco leaves using less noble cuts, powders or ribs, originating from the treatment of the leaves.
  • US Pat. No. 3,623,489 describes a process for the flavoring of tobacco which consists in adhering to tobacco cups or reconstituted leaves of microcapsules containing a volatile flavoring substance.
  • Microcapsules have the property of bursting under the effect of heat, as it is released, for example when lighting or smoking a cigarette, to release the active volatile components of the aroma, generally of eugenol.
  • the aforementioned US patent suggests that microcapsules can be obtained by any ordinary encapsulation method.
  • the volatile flavoring substance is first retained on the surface of the tobacco leaves or particles by adhesion of the emulsion due to the binding effect exerted by the support substance. Under the effect of the ensuing drying, which is carried out by simple gradual exposure of the tobacco thus treated to the air or by the use of a heat source, if necessary by applying a slight suction or ventilation , the flavoring substance is retained in the form of small droplets coated with a water-soluble protective layer constituted by the support which is now dry.
  • polyvinyl acetate PVA
  • polyvinyl alcohol dextrins (natural or modified), starch (natural or modified), vegetable gums, proteins (natural or alginates, carrageenans, pectins, xanthans or cellulose derivatives such as, for example, carboxymethylcellulose, methylcellulose, hydroxymethylcellulose.
  • proteins naturally or alginates, carrageenans, pectins, xanthans or cellulose derivatives such as, for example, carboxymethylcellulose, methylcellulose, hydroxymethylcellulose.
  • gum arabic, shellac, maltodextrins, starch or partially hydrolysed proteins are used.
  • emulsifying agent mono- or diglycerides of fatty acids, esters of fatty acids with sorbitol or saccharides or esters of tartaric, citric, ascorbic or lactic acid can be used.
  • the process of the invention is carried out by spraying an emulsion and for this purpose a spray nozzle is used, for example with compressed air. It is of course possible to vary the pressure as a function of the viscosity of the emulsion, of the desired flow rate and of the product which it is desired to flavor. A pressure between 2 and 10 bar, preferably 3 to 5 bar, seems to be perfectly suited to the different cases examined.
  • a nozzle of the Venturi type with compressed air at 4 bar is used, with an air nozzle with a diameter of 4 to 8 mm, a liquid suction nozzle of 0.6- 0.9 mm and an emulsion flow rate of 10 to 40 g / minute.
  • the application of the emulsion to the product to be treated can be done by placing the product on a flat surface, for example, by spreading it on a rolling belt or in a rotary drum, which makes it possible to obtain a very coating. homogeneous tobacco.
  • the water brought by the spray of the emulsion on the tobacco is absorbed or evaporates quickly at room temperature, which makes drying unnecessary. If the emulsion however were to add to tobacco quantities of water greater than 10-15%, drying in an oven of treated tobacco at around 40 ° C for 10 to 20 minutes may be necessary.
  • the process of the invention has certain advantages over known methods of flavoring tobacco.
  • the process of the invention can be applied just as well to the flavoring of tobacco of natural origin as to that of artificial tobacco.
  • the spraying of the emulsion can take place during any phase of the tobacco treatment, either on the leaves or on sections.
  • the flavoring compositions generally used can be used to impart, improve or modify the taste and aroma of tobacco. If necessary, it is of course possible to use specific aromatic substances isolated, such as menthol or eugenol. Among the useful volatile substances which can be used for this purpose, mention should be made of those described in patent FR 2,175,236. Their concentrations in the emulsion depend on the nature of the product to be treated, as well as on the particular aromatic effect that is sought. Concentrations of the order of 10 to 100-200 ppm (parts per million) by weight, based on the weight of flavored tobacco, can generally be used in most practical cases.
  • a flavoring composition of tobacco type (origin: Firmenich SA, Geneva: Tobacco 52.644) was incorporated at a rate of 1% by weight in an emulsion obtained by mixing the following ingredients (parts by weight): Malto-dextrin 1) (Maltrin-Glucidex, registered trademarks) 225 Manucol 2) LF 5 Demineralized Water 770 Total 1000 1) a 10:90 mixture of maltodextrins (origin: Roquette Fromme, Beinheim, France and Grain Processing Corporation, Muscatine, Iowa USA) 2) sodium alginate (origin: Alginate Industries Ltd., Great Britain). The viscosity of this mixture is 72 cps.
  • a flavoring composition of Virginia tabac type (origin: Firmenich SA, Geneva: Tabac 53.476) was incorporated at a rate of 0.5% by weight into the emulsion described in Example 1.
  • the panel of experts was able to determine that the aroma developed by the "test" cigarettes had a richer note, while the acrid and irritant character specific to tobacco was reduced.
  • a flavoring composition of the fruity type for tobacco (origin: Firmenich SA, Geneva: Tobacco 53.911) particularly suitable for flavoring tobacco (mixture of "flue-” and “air-cured” type tobacco with oriental tobacco) manufacture of kreteks (Indonesian type cigarettes) was incorporated at a rate of 1% by weight in the emulsion described in Example 1. The manufacture of “test” and “control” cigarettes as well as the evaluation of their smoke been performed as described above.
  • test cigarettes developed a marked fruity character of ripe banana, with a light hint of dry fruit.
  • the flavoring composition used in the previous example (Tabac 53.911, Firmenich SA) was incorporated at a rate of 1% by weight into the emulsion obtained by mixing the following ingredients (parts by weight):
  • Example 1 “Test” and "control” cigarettes were then prepared as shown in Example 1. The evaluation by an expert group indicated that the smoke from the "test” cigarettes had a dry fruit character. and a slightly caramel note.
  • Example 3 The flavoring composition used in Example 3 (Tabac 53.911, Firmenich SA) was incorporated at a rate of 1% by weight in the emulsion obtained by mixing the following ingredients (parts by weight): Gum arabic 12 Malto-dextrin 1) (Maltrin-Glucidex, registered trademarks) 100 Manucol 2) LF 2 Capsul 3) 100 Arlacel 4) 20 50 Hydrokollan 5) PP4 50 Demineralized Water 686 Total 1000 1), 2) and 5) see Example 4 3) Modified corn starch (origin: National Starch and Chemical Corp., Bridgewater NJ, USA) 4) Sorbitol Laurate (origin: Atlas Chemical Industries NV, Everberg, Belgium).
  • test and control cigarettes were prepared which were then subjected to evaluation (see previous examples).
  • the expert group reported that smoke from "test” cigarettes had a dry fruit character and a typical aroma of ripe banana.
  • the smoke developed by the "test” cigarettes was also less irritating thanks to its more fruity base note.
  • a flavoring composition for “kretek” type cigarettes consisting essentially of eugenol, was added, at a rate of 8% by weight, to an emulsion prepared according to the method indicated in Example 5. the flavoring of a tobacco mixture, as indicated in Example 1, and then conducts the organoleptic evaluation on the cigarettes obtained by comparison with “control” cigarettes flavored by spraying on the same type of tobacco of a alcoholic solution (95% ethyl alcohol) with the same aroma.
  • test cigarettes developed a smoke whose aroma was more complete while having a better power of diffusion.
  • Example 5 A 20% by weight solution of menthol in a 1: 1 mixture of ethanol / propylene glycol was incorporated into the emulsion described in Example 5 in an amount of 25 parts of menthol solution per 100 parts of emulsion. Following the method described in Example 1, an American blend of tobacco was then flavored, using 100 g of flavoring emulsion per 1 kg of tobacco.
  • the flavored tobacco was then left to stand for 8 weeks, then it was used to manufacture "test” cigarettes, the smoke of which was subjected to organoleptic evaluation by comparison with that developed by "control” cigarettes obtained by flavoring. using an alcoholic solution of the same aroma in 95% alcohol.
  • the flavor of the “test” cigarettes is entirely comparable to that obtained by the use of the emulsion according to Example 5.
  • the emulsion was prepared as follows: In a suitable container, the water was stirred slowly using a magnetic stirrer or a propeller stirrer. The solid components formed by the water-soluble support (such as starch, dextrins or alginate) were added slowly in small portions. The medium is then left to swell and dissolve at room temperature, after which the emulsifier first and the aroma then have been added to the aqueous solution kept stirring until a homogeneous and fine emulsion is obtained.
  • a suitable container the water was stirred slowly using a magnetic stirrer or a propeller stirrer.
  • the solid components formed by the water-soluble support such as starch, dextrins or alginate
  • the medium is then left to swell and dissolve at room temperature, after which the emulsifier first and the aroma then have been added to the aqueous solution kept stirring until a homogeneous and fine emulsion is obtained.

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  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Toxicology (AREA)
  • Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Manufacture Of Tobacco Products (AREA)

Claims (9)

  1. Verfahren zur Aromatisierung von natürlichen oder künstlichen Tabakblättern oder Tabakteilchen mittels eines flüchtigen, wasserunmischbaren, aktiven Geschmackstoffs, dadurch gekennzeichnet, daß der obengennante Geschmackstoff mit der exponierten Oberfläche der Tabakblätter oder Tabakteilchen, durch direktes Aufsprähen einer Emulsion, erhalten durch Mischen des Geschmackstoffes mit einer wässerigen Lösung eines wasserlöslichen Trägers in Gegenwart eines Emulgator, in engen Kontakt gebracht wird.
  2. Verfahren gemäß Anspruch 1, dadurch gekennzeichnet, daß der wasserlösliche Träger aus Polyvinylacetat, Polyvinylalkohol, Dextrinen, Stärke, Gelatine, Pflanzenhydrokolloiden, Proteinen, Alginaten, Karrageenan, Pektinen, Xanthanen, Carboxymethylzellulose, Methyl-zellulose oder Hydroxyethylzellulose besteht.
  3. Verfahren gemäß Anspruch 1, dadurch gekennzeichnet, daß der Emulgator aus einem Fettsäure-monoglycerid oder -diglycerid, einem Ester einer Fettsäure mit Sorbitol oder mit einem Saccharid, oder einem Weinsäureester, Zitronensäureester, Ascorbinsäureester oder Milchsäureester besteht.
  4. Verfahren gemäß Anspruch 1, dadurch gekennzeichnet, daß die Emulsion aus
    a) 0,5% bis 20% des flüchtigen, aktiven Geschmackstoffs,
    b) 5% bis 30% des wasserlöslichen Trägers,
    c) 0,1% bis 10% des Emulgators, und
    d) der Rest aus Wasser
    besteht.
  5. Verfahren gemäß Anspruch 1, dadurch gekennzeichnet, daß die Emulsion in einer Menge von 5 bis 15 Gewichtsprozenten, bezogen auf das Gewicht der behandelten Tabakblättern oder Tabakteilchen, verwendet wird.
  6. Rauchbarer Artikel, der im Wesentlichen aus aromatisiertem Tabak besteht, welcher mit einer Emulsion aromatisiert wurde, die aus einem flüchtigen, wasserunmischbaren, aktiven Geschmackstoff und einer wässerigen Lösung eines wasserlöslichen Trägers und eines Emulgators besteht.
  7. Rauchbarer Artikel gemäß Anspruch 6, dadurch gekennzeichnet, daß der wasserlösliche Träger aus Polyvinylacetat, Polyvinylalkohol, Dextrinen, Stärke, Gelatine, Pflanzenhydrokolloiden, Proteinen, Alginaten, Karrageenan, Pektinen, Xanthanen, Carboxymethylzellulose, Methyl-zellulose oder Hydroxyethylzellulose besteht.
  8. Rauchbarer Artikel gemäß Anspruch 6, dadurch gekennzeichnet, daß der Emulgator aus einem Fettsäure-monoglycerid oder  -diglycerid, einem Ester einer Fettsäure mit Sorbitol oder mit einem Saccharid, oder einem Weinsäureester, Zitronensäurereester, Ascorbinsäurereester oder Milchsäureester besteht.
  9. Rauchbarer Artikel gemäß Anspruch 6, dadurch gekennzeichnet, daß die Emulsion aus
    a) 0,5% bis 20% des flüchtigen, aktiven Geschmackstoffs,
    b) 5% bis 30% des wasserlöslichen Trägers,
    c) 0,1% bis 10% des Emulgators, und
    d) der Rest aus Wasser
    besteht.
EP87100873A 1986-02-05 1987-01-22 Verfahren zur Aromatisierung von Tabak Expired - Lifetime EP0235539B1 (de)

Applications Claiming Priority (2)

Application Number Priority Date Filing Date Title
CH438/86 1986-02-05
CH43886 1986-02-05

Publications (3)

Publication Number Publication Date
EP0235539A2 EP0235539A2 (de) 1987-09-09
EP0235539A3 EP0235539A3 (en) 1989-09-27
EP0235539B1 true EP0235539B1 (de) 1992-04-29

Family

ID=4187034

Family Applications (1)

Application Number Title Priority Date Filing Date
EP87100873A Expired - Lifetime EP0235539B1 (de) 1986-02-05 1987-01-22 Verfahren zur Aromatisierung von Tabak

Country Status (3)

Country Link
US (1) US4785833A (de)
EP (1) EP0235539B1 (de)
DE (1) DE3778568D1 (de)

Families Citing this family (15)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE3883273T2 (de) * 1987-03-26 1994-01-27 Firmenich & Cie Aromatisiertes Nahrungsmittel oder Gewürz.
EP0366835B1 (de) * 1988-10-31 1993-02-03 Naarden International N.V. Verfahren zur Verbesserung des Geschmacks und des Aroma's von Tabak
JP3681410B2 (ja) * 1992-04-09 2005-08-10 フィリップ・モーリス・プロダクツ・インコーポレイテッド 再構成タバコシート及びその製造法及び使用法
GR1001437B (el) * 1992-11-05 1993-12-30 Aggelos Kontos Ζαχαροπλαστικό σύστημα χορηγήσεως φαρμακολογικώς δραστικών ουσιών.
DE19524197C2 (de) * 1995-07-03 1997-09-04 Johann Fertl Verfahren zur Herstellung von Zigaretten
US7032601B2 (en) * 2001-09-28 2006-04-25 U.S. Smokeless Tobacco Company Encapsulated materials
US20040163659A1 (en) * 2003-02-20 2004-08-26 Sherron James L. Tobacco flavor applicator
GB0328644D0 (en) * 2003-12-11 2004-01-14 Souza Cruz Sa Smoking article
US8157918B2 (en) * 2005-09-30 2012-04-17 Philip Morris Usa Inc. Menthol cigarette
JP2008125498A (ja) * 2006-11-27 2008-06-05 Tetsuro Asao タバコ葉の製造方法
CN102488323A (zh) * 2011-12-13 2012-06-13 云南瑞升烟草技术（集团）有限公司 烟草净油乳化制剂及其在烟叶上的应用
WO2015097189A1 (en) * 2013-12-24 2015-07-02 Philip Morris Products S.A. Flavour containing material
WO2015097187A1 (en) * 2013-12-24 2015-07-02 Philip Morris Products S.A. Flavourant containing material
EP2944204B1 (de) * 2014-05-12 2022-07-20 Symrise AG Synthetische Gewürznelkenpartikel
CN111838747B (zh) * 2020-07-23 2022-07-01 广东省金叶科技开发有限公司 剥离组合物、剥离试剂、其应用、及其制备方法和剥离再造烟叶的方法

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Publication number Priority date Publication date Assignee Title
US3280823A (en) * 1963-10-01 1966-10-25 Philip Morris Inc Additive-releasing filter for releasing additives into tobacco smoke
US3550598A (en) * 1967-08-15 1970-12-29 James H Mcglumphy Reconstituted tobacco containing adherent encapsulated flavors and other matter
US3603319A (en) * 1968-12-13 1971-09-07 Philip Morris Inc Flavor-releasing smoking article and method of making the same
US3623489A (en) * 1969-11-18 1971-11-30 Int Flavors & Fragrances Inc Tobacco smoking article
DE2202066C2 (de) * 1971-01-19 1982-06-03 Firmenich S.A., 1211 Genève Trimethylcyclohexan-,-hexen- und -hexadienderivate sowie deren Verwendung in Nahrungs- und Genußmitteln, Getränken oder pharmazeutischen Präparaten
DE2964970D1 (en) * 1978-11-03 1983-04-07 Procter & Gamble Fluidized bed process for making beverage, food or the like
YU42716B (en) * 1980-02-18 1988-12-31 Chinoin Gyogyszer Es Vegyeszet Process for producing a granulate for tea-aromatization
US4339422A (en) * 1980-10-16 1982-07-13 Phillips Petroleum Company Carbon black manufacture
PH18554A (en) * 1981-07-21 1985-08-09 Unilever Nv Encapsulation of volatile liquids

Also Published As

Publication number Publication date
US4785833A (en) 1988-11-22
EP0235539A3 (en) 1989-09-27
DE3778568D1 (de) 1992-06-04
EP0235539A2 (de) 1987-09-09

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