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
  • A24B15/302—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances by natural substances obtained from animals or plants
  • A24B15/303—Plant extracts other than tobacco
• • A—HUMAN NECESSITIES
  • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
  • A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
  • A24B13/00—Tobacco for pipes, for cigars, e.g. cigar inserts, or for cigarettes; Chewing tobacco; Snuff
• • 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
  • A24B15/10—Chemical features of tobacco products or tobacco substitutes
  • A24B15/16—Chemical features of tobacco products or tobacco substitutes of tobacco substitutes
• • 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
  • A24B15/302—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances by natural substances obtained from animals or plants
• • A—HUMAN NECESSITIES
  • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
  • A24F—SMOKERS' REQUISITES; MATCH BOXES; SIMULATED SMOKING DEVICES
  • A24F1/00—Tobacco pipes
  • A24F1/30—Hookahs

Definitions

• the invention relates to the tobacco substitutes, in particular, to smoking compositions without tobacco and is intended, mainly, for smoking with hookah use.
• Smoking as inhalation of a smoke of preparations mainly, of vegetative origin, smoldering in a flow of inhaled air, arose long ago.
• the smoking mixes are applied for smoking. These mixes are prepared by a certain method and they contain as the main smoke-generating material - tobacco, as various fillers in a type of various flavoring and aromatic additives from which the smoking products, mainly cigarettes, are prepared.
• Containing in the smoke structure nicotine causes and maintains the tobacco dependence.
• Dependence is accompanied also by a habit to inhalation of aromatic substances containing in a tobacco smoke such as: gum-resin, eugenol, pyrazine, liquorice, sugar, honey, menthol and others.
• Smoking of cigarettes is a process of pyrolysis: decomposition, disintegration or transformation of connections or substances in a result of heating to high temperatures 850 - 900°C.
• Glycerin propyleneglycol or the substance similar to it, that is a part of hookah smoking composition, forms the thick steam in the process of heating, that is similar to a tobacco smoke.
• Smoking the hookah has gained popularity because smoke in a hookah is passed through water and partially cleared of harmful components.
• the role of the filter is played by a hookah mine, on the cold walls of which the various impurities are condensed, and a vessel with liquid, in which about 38% of substances, containing in a smoke, are settled.
• the smoking cup with the tube is put into a vessel, the end of the tube is directed under water.
• Another tube is directed from a vessel above a water level. The smoke inhalation is made through this tube.
• Depression is created in a hookah vessel when smoking, thanks to what the smoke rises through liquid and gets to the lungs of the smoker through a tube.
• tobacco is used as a smoke-generating component that is very dangerous to the health of the person.
• the content of an inorganic filler makes from 30 to 90 mas %
• the content of the fruits material makes from 10 to 30 mas % in recalculation to the dry substance.
• the disadvantage of the conventional method is that the dried powdery fruits lose the most part of flavoring and aromatic properties because of high dispersion and therefore the obtained smoking material is used mainly for cigarettes but not for the hookah.
• the smoking filling material obtained by such a way, doesn't contain nicotine and doesn't make harmful effect at the smoker organism.
• the smoking filling material contains a small amount of alkaloids: caffeine (from 1 to 4 %), and also theobromine, theophylline, adenine, guanine, thus it allows to obtain toning effect.
• the disadvantage of a conventional method is that the obtained filling material quickly burns down, has a high consumption and a low quality of a smoke, doesn't allow to replace tobacco smoking and to overcome a habit to tobacco smoking, and also limits the range of flavoring and aromatic properties.
• the closest by destination and reached technical result is the method of preparation the smoking composition without tobacco for the hookah comprising a preliminary preparation of the main organic filling material and its soaking with binding [" " RU2388387 , A24B15/16, 10.05.2010] [5].
• the smoking mix without tobacco obtained by such a way comprises the tea raw material as the main organic filling material and glycerin as binding.
• the tea raw material is washed out with hot water (80-90 °C) during 8 hours, dried and cut.
• Washing by hot water allows to remove theobromine, theophyllin, anthocyan glycosides and tannin - catechin mixes from the tea raw. These mixes can suppress the organoleptic properties of fragrance and are capable to cause the allergic reactions.
• the disadvantage of a conventional method is that the obtained smoking composition quickly burns down, has a high consumption at one filling of a hookah cup and not high quality of a smoke.
• the object of the invention is the creation of such method of preparation of the smoking composition without tobacco for the hookah which would allow to reduce the burning rate and the consumption of smoking composition at one filling, and also would allow to improve the quality of smoke.
• the object is solved by that in a method of preparation the smoking composition without tobacco for the hookah, comprising preliminary preparation of the main organic filling material and its soaking with binding, according to the invention , at least one type of fruits is used as the main organic filling material and the mix of propyleneglycol and food glycerin in a proportion (1:4)-(4:1) is used as the binding, and preliminary preparation of the main organic filling material is performed by a liofilization, in the process of which the fruits are crushed to fraction 3-12 mm, refrigerated in liquid nitrogen at the temperature (-) 40 - (-) 60 °C, exposed under vacuum during 30-40 minutes until receipt of a filling material, with residual dampness of 1-6%, and its soaking with binding is carried out with the following ratio of components in composition, mas. %:
• the using at least one type of fruits as the main organic filling material, and the mix of propyleneglycol and food glycerin in a proportion (1:4)-(4:1) as the binding allows to regulate steam amount and the smack of a smoke.
• the preliminary preparation of the main organic filling material is performed by a liofilization, in the process of which the fruits are crushed to fraction 3-12 mm, refrigerated in liquid nitrogen at the temperature (-) 40 - (-) 60 °C, exposed under vacuum during 30-40 minutes until receipt of a filling material, with residual dampness of 1-6%, that provides preservation of natural properties, structural integrity and biological activity in the dried-up fruits.
• the soaking of the filling material with binding in a ratio of components mas. %: the main organic filling material - 10-55, binding - the rest, provides the most effective recovery of natural properties of fruits in the process of soaking.
• received smoking composition becomes liquid that creates the possibility of its leaking through openings in a hookah bowl that, in turn reduces the service life of one filling and pollutes a hookah mine.
• the applied method of preparation of the smoking composition without tobacco for the hookah allows to reduce burning rate and to reduce the consumption of smoking composition at one filling and improves its quality.
• the main organic filling material one of the following fruits: apple, pear, plum, peach, quince, apricot, grapes, lemon, water-melon, lychee, mango, banana, kiwi, orange, cherry, strawberry, melon, pineapple, raspberry, and also their mixes, expands the range of smoking compositions that allows to satisfy any wishes of the consumer.
• the soaking under the pressure up to 1 MPa, or under vacuum to (-) 1 MPa improves the quality of the soaking of fruits, especially of those that absorb liquid badly that reduces the price of a production process as doesn't require the use of the additional equipment for purification of air and supply of liquid in the soaking camera.
• extract of vanilla and/or food fragrances as flavoring additives in amount of 2-5% to composition provides expansion of the range of flavoring and aromatic combinations.
• At least one type of fruits that is used as the main organic filling material is previously prepared and soaked with binding.
• Preliminary preparation of the main organic filling material is performed by a liofilization, in the process of which the fruits are crushed to fraction 3-12 mm, than quickly refrigerated at the temperature (-) 40 - (-) 60 °C, exposed under vacuum during 30-40 minutes until receipt the sublimated fruits with residual dampness of 1-6%,
• At least one type of following fruits is used as the main organic filling material: apple, pear, plum, peach, quince, apricot, grapes, lemon, water-melon, lychee, mango, banana, kiwi, orange, cherry, strawberry, melon, pineapple, raspberry and also mixes of these fruits.
• the soaking is performed in the mixing container with an atmospheric pressure, or under a high pressure to 1 MPa, or under vacuum to (-) 1 MPa, thus the time the mix spends under the pressure varies depending on the type of fruits;
• the extract of vanilla and/or food fragrances in amount of 2-5% are used as the flavoring additives to the composition. These additives are added in the binding in the process of the soaking.
• the lemon is used as the main organic filling material.
• the dried-up pieces of a lemon are put in a hermetic package of a polymeric material on the basis of a foil which excludes the oxygen access inside.
• the soaking with the binding is carried out in the mixing container before packing in the retail container, with the following ratio of components in composition, mas. %:
• the smoking composition received by such a way is characterized by steam with the lowered concentration, softness, is easily inhaled, has pleasant taste of a lemon with soft tart and sweetish smack.
• the grape is used as the main organic filling material.
• the grape In the process of preliminary preparation of the filling material the grape is crushed to fraction 3-6 mm, quickly refrigerated in liquid nitrogen at a temperature of -50 °C, then exposed under vacuum 30 minutes until the receipt of the filling material with residual dampness of 4%.
• the soaking of the filling material with the binding is carried out in the mixing container under vacuum to - 0,75M ⁇ a during 10 sec. with the following ratio of components in composition, mas. %:
• the smoking composition is characterized by light and soft steam, has the taste of grape with tart sweetish smack.
• the apples are used as the main organic filling material.
• the mix of propyleneglycol and food glycerin in a proportion 1:1 is used as the binding.
• the apples are washed out and crushed to fraction 3-5 mm, quickly refrigerated in liquid nitrogen at a temperature of -60 °C, then exposed under vacuum during 40 minutes until receipt of a filling material with residual dampness of 3%.
• the soaking with the binding is carried out in the mixing container, with the following ratio of components mas. %:
• the smoking composition received by such a way is characterized by soft steam, has pleasant taste and aroma of apples.
• the pears are used, and the mix of propylene glycol and food glycerin in a proportion 1:4 is used as the binding.
• the pears are crushed to fraction 3-12 mm, refrigerated in liquid nitrogen at a temperature of -45 °C, then exposed under vacuum during 30 minutes until receipt of a filling material with residual dampness of 4%.
• the received filling material is put in a hermetic package.
• the coconut oil and food fragrances of the TAIGA International NV company in amount of 2-5% of the total amount of liquid mix are used for the soaking with the binding with flavoring additives.
• the soaking is performed in the mixing container with the following ratio of components in composition, mas. %:
• steam is characterized by softness and convenience of inhalation, has pleasant taste and aroma of a pear with weak tart, moderately sweetish smack and a light smell.
• the using of the applied method of preparation the smoking composition allows to reduce the burning rate and the consumption for one filling, to improve quality of a smoke and to expand the range of flavoring and aromatic properties.
• a smoke with a pleasant combination of fresh taste of natural products with a weak tart and sweetish smack is produced.
• the smoke is transparent.
• the temperature of the hookah mix at the time of consumption is 180 ⁇ 10 ° C.
• the researches showed that the nicotine content in a smoke is absent, and the content of monoxide of carbon doesn't exceed the average values received in the process of smoking of hookah mixes on the basis of tobacco.
• the lack of nicotine in a smoke in all examples of 1-4 allows to increase the safety of consumption of a hookah without deterioration of consumer properties.
• the pieces of the filling material of fruits have the convenient size allowing to put them in the hookah cup with hands.
• the size of pieces of fruits less than 3MM leads to the mix infiltration through openings of the hookah cup because of what the service life of one filling reduces and the consumption of the smoking composition increases.
• the provided data confirm the possibility of an industrial application of a method of preparation of the smoking composition without tobacco for the hookah to which implementation the standard equipment and technologies are applied.
• the applied method allows to expand the range of smoking composition and to reduce the consumption of the smoking composition in the process of its use.

Applications Claiming Priority (2)

Publications (2)

Family

ID=52828479

Family Applications (1)

Country Status (6)

Cited By (1)

Families Citing this family (6)

Family Cites Families (17)

• 2013
  • 2013-10-14 UA UAA201312059A patent/UA108692C2/ru unknown
  • 2013-12-30 US US14/389,848 patent/US20160255875A1/en not_active Abandoned
  • 2013-12-30 WO PCT/UA2013/000154 patent/WO2015057178A1/ru active Application Filing
  • 2013-12-30 CN CN201380019642.XA patent/CN105592726A/zh active Pending
  • 2013-12-30 EA EA201400802A patent/EA027156B1/ru not_active IP Right Cessation
  • 2013-12-30 EP EP13873139.3A patent/EP2923587A4/de not_active Withdrawn
• 2016
  • 2016-04-14 US US15/099,424 patent/US20160324210A1/en not_active Abandoned

Also Published As

Similar Documents

Legal Events