JP2023503231A - Method for aroma aging of smoking material and smoking article manufactured using the same - Google Patents

Abstract

According to one embodiment of the present invention, a smoking material comprising the steps of diluting a flavoring agent into a base solution and adding the smoking material to the smoking material; and aging the smoking material to which the flavoring agent has been added under constant temperature and humidity conditions. is provided.

Description

FIELD OF THE INVENTION The present invention relates to a method of flavoring and aging smoking materials and smoking articles made using the same, and more particularly to improved positive sensory qualities and differentiated flavor development characteristics compared to conventional smoking articles. The present invention relates to a method of flavor ripening a smoking material, to flavor-aged leaf tobacco produced using the same, and to smoking articles comprising said flavor-aged leaf tobacco.

The tobacco taste felt when smoking is determined by various factors such as the composition of the smoking substance portion, the filter portion and the cigarette paper. The taste is determined or affected by the type of composition, such as tobacco leaf, tabular leaf, additives such as flavoring ingredients, and their ripening methods.

On the other hand, the types of leaf tobacco used in cigarettes are somewhat limited, and the amount of flavoring substances that can be added to cigarettes depends on various factors such as tobacco size restrictions and some legal restrictions. quantity is limited.

Therefore, there is a need for a new method of aging smoking materials in order to realize a tobacco flavor that matches the preferences of smokers and to effectively transmit flavor components.

The present invention was made in order to solve the above-mentioned problems, and an object of the present invention is to provide a method for flavoring and aging a smoking material, which can enhance the taste and flavor of tobacco, and a smoking material using the same. An object of the present invention is to provide a manufactured smoking article. The technical problems of the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned can be clearly understood by those of ordinary skill in the technical field to which the present invention belongs from the following description. can.

To solve such problems, according to some embodiments of the present invention, a flavoring agent is diluted in a base solution and added to the smoking material; and the smoking material to which the flavoring agent is added. maturing a smoking material for forming at least a portion of a smoking material portion of a smoking article comprising:

In the flavoring step, the total weight of the flavoring agent and the base solution may be between 1% and 20% of the total weight of the smoking material. Specifically, the weight of the flavoring agent and the weight of the base solution each may be 1% to 10% relative to the total weight of the smoking material.

On the other hand, in the method of flavoring and aging a smoking material, the moisture content of the smoking material is adjusted between the flavoring step and the aging step so that the smoking material has a moisture content of 15% to 35% by weight. may further include the step of:

The aging step is preferably carried out for 7 to 25 days at an internal temperature of 60° C. to 80° C. and an internal relative humidity of 20% to 40%.

In some embodiments, the smoking material may be tobacco having a total sugar content of 20% to 40% by weight.

Also, in some embodiments, the flavoring agents include vanilla concentrate, chocolate concentrate, maple syrup, prune concentrate, cocoa concentrate, pine flavoring liquid, cinnamon flavoring liquid, and red wine flavoring. At least one of liquids may be included. More specifically, said flavoring agent may be said vanilla concentrate and said base solution may be alcohol. Alternatively, the flavoring agent may be the chocolate concentrate and the base solution may be water.

The method for flavoring and aging the smoking material includes the steps of subjecting the aged smoking material to humidity conditioning after the flavoring is added, and adding at least one of propylene glycol and glycerin to the smoking material. first moistening the smoking material that has been subjected to the first moistening; chopping the first moist smoking material; drying the chopped smoking material; and at least one of the propylene glycol and the glycerin. and secondly moistening the dried smoking material by adding one.

Here, the humidity conditioning treatment step is performed at a temperature of 90° C. to 110° C., the drying step is performed at a temperature of 100° C. to 120° C., and the propylene added in the primary moisturizing step. The weight of the glycol is less than the weight of the glycerin added in the primary moisturizing step, and the weight of the propylene glycol added in the secondary moisturizing step is less than the weight of the glycerin added in the secondary moisturizing step. may be greater than the weight of

According to some embodiments of the present invention, there is provided flavor-aged tobacco, flavor-aged according to the method of flavor-aging described above, for constituting at least a portion of a smoking substance portion of a smoking article. .

Also according to some embodiments of the present invention, there is provided a smoking article comprising a smoking material portion at least partially filled with said flavored and aged leaf tobacco, and a filter portion located downstream from said smoking material portion. is provided.

In some embodiments, the smoking substances portion comprises 15% to 35% by weight of the flavored aged tobacco, 5% to 25% by weight of the unflavored aged tobacco, and 15% to 35% by weight of toasted tobacco. %, 1% to 20% by weight of plate-like leaves and 15% to 35% by weight of puffed main veins may be blended and filled.

According to the method of flavoring and aging a smoking material according to the embodiment of the present invention, a smoking article can be provided in which a differentiated flavor character can be imparted to the smoking material, the flavor is excellent in longevity, and the overall tobacco taste is enhanced. can provide.

In addition, it is possible to maximize the flavor expression characteristics of flavor components that are flavored through flavoring and maturing treatment of smoking materials, thereby reducing irritation and offensive odors that may occur during smoking.

1 is a flow chart illustrating an exemplary method of flavor aging a smoking material according to some embodiments of the present invention; 1 illustrates an exemplary construction of a smoking article containing tobacco aged according to some embodiments of the present invention; FIG. FIG. 5 is a diagram showing comparative results of sensory evaluation of smoking of smoking articles manufactured according to Examples and Comparative Examples.

Preferred embodiments of the present disclosure will now be described in detail with reference to the accompanying drawings. The advantages and features of the present disclosure, as well as the manner in which they are achieved, will become apparent from the examples detailed below in conjunction with the accompanying drawings. However, the technical spirit of the present disclosure is not limited to the following examples, and can be embodied in various forms different from each other, and the following examples are merely intended to complete the technical spirit of the present disclosure. , is provided to fully inform those skilled in the art to which this disclosure pertains, and the technical idea of this disclosure is defined only by the scope of the claims. be.

In adding reference numerals to elements in each drawing, it should be noted that as much as possible the same elements have the same reference numerals, even if they appear on other drawings. In addition, when describing the present disclosure, if it is determined that a specific description of related known configurations or functions may obscure the gist of the present disclosure, the detailed description will be omitted.

Unless defined otherwise, all terms (including technical and scientific terms) used herein have the meaning commonly understood by one of ordinary skill in the art to which this invention belongs. can be used. Also, terms defined in commonly used dictionaries are ideally or not overly parsed unless explicitly specifically defined. The terminology used in the examples below is for the purpose of describing the examples and is not intended to limit the disclosure. In the following examples, singular forms also include plural forms unless otherwise stated in the text.

Also, terms such as first, second, A, B, (a), (b) may be used in describing the components of the present disclosure. Such terms are only used to distinguish the component from other components and do not limit the nature, procedure or order of the component. When any component is described as being “coupled”, “coupled” or “connected” to another component, that component is either directly linked or connected to that other component. However, it should be understood that further components may be “linked”, “coupled” or “connected” between each component.

As used in this disclosure, the terms “comprises” and/or “comprising” refer to the components, steps, acts and/or elements referred to as one or more other components, steps, acts. and/or does not exclude the presence or addition of elements.

First, clarify some terms used in this specification.

As used herein, "smoking article" means any smokeable article, whether based on tobacco, tobacco derivatives, expanded tobacco, reconstituted tobacco or tobacco substitutes. or any product that can provide a smoking experience. For example, smoking articles may include smokable products such as cigarettes, cigars and cigarillos.

As used herein, "smoking material" means any type of material that can be used in smoking articles.

As used herein, "upstream" or "upstream" means the direction away from the smoker's mouth, and "downstream" or "downstream" means the direction away from the smoker's mouth. means direction.

As used herein, "longitudinal direction" means the direction corresponding to the longitudinal axis of the smoking article.

By "smoking article" throughout the specification is meant an article capable of generating an aerosol, such as tobacco (cigarettes), cigars, and the like. The smoking article may comprise an aerosol-generating substance or aerosol-forming substrate. Smoking articles may also include solid materials based on tobacco materials, such as flat tobacco, shredded tobacco, reconstituted tobacco, and the like. Smoking substances may include volatile compounds.

Various embodiments of the present disclosure are described in detail below with reference to the accompanying drawings.

FIG. 1 is a flowchart illustrating an exemplary method of flavor aging a smoking material according to some embodiments of the present invention.

Referring to FIG. 1, a method for flavoring and aging a smoking material includes the steps of diluting a flavoring agent into a base solution and adding the flavoring agent to the smoking material (S10), and adjusting the moisture content of the flavored smoking material (S20). a step of aging the moisture-adjusted smoking material under constant temperature and humidity conditions (S30); a step of subjecting the aged smoking material to humidity conditioning treatment (S40); and a first moisturizing treatment to the humidity-conditioned smoking material. cutting (S60) the first moisturizing smoking material; drying the cut smoking material (S70); and secondly moisturizing the dried smoking material. and step (S80).

Smoking material that has been flavor-aged by the methods described above may be blended with unflavored ripened tobacco, slabs, toasted leaves, puffed stems, and the like, and then filled with the smoking material portion of a smoking article.

In the step of diluting a flavoring agent into a base solution and adding the flavoring agent to the smoking material (S10), the flavoring agent added to the smoking material may include at least one of various flavoring ingredients, the base solution comprising: It may be alcohol, water, or the like.

In some embodiments, the flavoring agents are vanilla concentrate, chocolate concentrate, maple syrup, prune concentrate, cocoa concentrate, pine flavor, cinnamon flavor and red wine flavor. At least one of them may be included, and the base solution may be selected from alcohol and water depending on the flavoring agent.

Preferably, the flavoring agent may be vanilla concentrate or chocolate concentrate. As an example, the flavoring agent may be vanilla concentrate, in which case the base solution may be alcohol. As another example, the flavoring agent may be chocolate concentrate, in which case the base solution may be water.

In some embodiments, the combined weight of the flavoring agent and the base solution is between about 1% and 20% of the total weight of the smoking material, preferably about 5% of the total weight of the smoking material. It can be up to 15%.

More specifically, the weight of said flavorant and the weight of said base solution may each be about 1% to 10%, preferably about 2% to 6%, based on the total weight of said smoking material. The flavorant and base solution may be diluted in a ratio of 1:2 to 2:1 (eg, about 1:1). As an example, about 4% flavoring agent and about 4% base solution, based on the total weight of the smoking material, may be added to the smoking material.

On the other hand, in order to prevent deterioration of the physical properties of the leaf tobacco in the flavoring and ripening step described later and to secure a sufficient yield for mass production, the smoking material should have a total sugar content of about 20% to 40% by weight. It is preferably tobacco leaf. More preferably, the smoking material may be flue-cured true leaves having a total sugar content of about 25% to 35% by weight.

In the step of adjusting the moisture content of the flavored smoking material (S20), the flavored smoking material has a moisture content of approximately 10% to 35% by weight, preferably approximately 15% to 25% by weight. , more preferably about 17% to 23% by weight.

The step of aging the moisture-adjusted smoking material under constant temperature and humidity conditions (S30) is carried out for about 7 to 25 days at an internal temperature of about 60° C. to 80° C. and an internal relative humidity of about 20% to 40%. can break

Preferably, the aging step (S30) may be carried out for about 10 to 18 days at an internal temperature of about 65-75° C. and an internal relative humidity of about 25-35%.

The step of subjecting the aged smoking material to humidity conditioning treatment (S40) is carried out at a temperature of 90° C. to 110° C., preferably 95° C. to 105° C., and the step of drying the chopped smoking material (S70). may be performed at a temperature higher than that of the humidity conditioning step (S40), for example, 100°C to 120°C, preferably 105°C to 115°C.

Alternatively, after the aging step (S30), the smoking material may be subjected to at least one moisturizing treatment step. At least one of propylene glycol and glycerin may be added to the smoking material in the at least one moisturizing step.

Preferably, the at least one moisturizing step is performed after a primary moisturizing step (S50) performed between the aging step (S30) and the chopping step (S60), and after the drying step (S70). A second moisturizing treatment step (S80) may be included.

In some embodiments, the added weight of propylene glycol is less than the added weight of glycerin in the first moisturizing step (S50), and the added weight of propylene glycol is less than the added weight of glycerin in the second moisturizing step (S80). can be larger.

Preferably, the primary moisturizing step (S50) adds about 0.8% to 1.2% propylene glycol and about 1.3% to 1.7% glycerin based on the total weight of the smoking material. , in the secondary moisturizing step (S80), about 0.1% to 0.5% propylene glycol and about 0.01% to 0.05% glycerin may be added to the total weight of the smoking material. good.

In some embodiments, in the step of chopping (S60) the smoking material, the smoking material, such as leaf tobacco, is cut into pieces of tobacco having a width of approximately 0.5 mm to 1.5 mm, preferably 0.7 mm to 1.1 mm. It can also be chopped into strands.

When a smoking article is manufactured using a smoking material that has been aromatized and aged under the process conditions described above, the composition of the flavor components in the smoking material can be more suitably modified, thereby improving the flavor development characteristics and the flavor. A smoking article can be produced that has excellent longevity, reduced irritating and off-flavour tastes, and an enhanced overall tobacco taste.

The smoking material that has been flavor-aged as described above may be blended with unflavored-ripened tobacco, slabs, toasted leaves, puffed stems, and the like, and then filled into the smoking material portion of the smoking article.

Here, unflavored ripened leaf tobacco means leaf tobacco that has not been subjected to the flavored ripening treatment described with reference to FIG. That is, non-flavored ripened leaf tobacco may include, for example, raw tobacco that has not been subjected to flavoring and ripening treatment, leaf tobacco that has undergone only the flavoring process treatment, or leaf tobacco that has undergone only the ripening process treatment. good.

Preferably, the smoking substances to be filled in the smoking substance portion 110 described with reference to FIG. about 15% to 35% by weight of toasted leaves, about 1% to 20% by weight of plate leaves and about 15% to 35% by weight of puffed main ribs.

FIG. 2 illustrates an exemplary construction of a smoking article 100 including tobacco that has been flavor-ripened according to some embodiments of the present invention.

In this specification, the case where the smoking article 100 is a combustible cigarette is described as an example, but the smoking article 100 is not limited to this, and the smoking article 100 is used with an aerosol generating device (not shown) such as an electronic cigarette device. It is of course possible to use a heated cigarette or the like.

Referring to FIG. 2, a smoking article 100 includes a smoking material portion 110 wrapped with a smoking material wrapper 110a, a filter portion 120 wrapped with a filter wrapper 120a, and a tip connecting the smoking material portion 110 and the filter portion 120. Paper 130 may also be included.

The smoking material portion 110 can have an elongated rod configuration and can vary in length, circumference and diameter.

The smoking material portion 110 may be filled with a mixture of flavor-ripened leaf tobacco, unflavored-ripened leaf tobacco, flat leaf, toasted leaf, and puffed stem in the manner described above with reference to FIG. good.

At least one of glycerin, propylene glycol, ethylene glycol, dipropylene glycol, diethylene glycol, triethylene glycol, tetraethylene glycol and oleyl alcohol may be further added to the smoking substance portion 110 .

Smoking material portion 110 may also contain other additive materials such as flavorants, humectants and/or acetate compounds. For example, flavoring agents include licorice, sucrose, fructose syrup, isosweeteners, cocoa, lavender, cinnamon, cardamom, celery, fenugreek, cascara, sandalwood, bergamot, geranium, honey extract, rose oil, vanilla, lemon oil, orange. Oil, mint oil, cinnamon, caraway, cognac, jasmine, chamomile, menthol, cinnamon, ylang ylang, salvia, spearmint, ginger, coriander or coffee may be included. Humectants may also include glycerin or propylene glycol, and the like.

In some embodiments, the smoking material unit 110 pulverizes the flavor-aged leaf tobacco, plate-shaped leaves, toasted leaves, puffed main veins, etc., and then mixes a solvent and various additives into a slurry form. After manufacturing and drying to form sheets, such sheets may be processed to include reconstituted tobacco material formed in strip form, such as rods. For example, the smoking material portion 110 includes a plurality of reconstituted tobacco material strands, one such strand having a length of approximately 10 mm to 14 mm (eg, 12 mm) and a width of approximately 0.8 mm to 1.2 mm. (eg, 1 mm) and a thickness of approximately 0.08 mm to 0.12 mm (eg, 0.1 mm), but is not limited thereto.

The smoking substance portion 110 can be wrapped by a smoking substance wrapper 110a. Said smoking material wrapper 110a may be added with glycerin and a combustion improver such as K-citrate and/or NA-citrate to promote complete combustion of the smoking material, such as by catalytic action, which in turn may include calcium carbonate, Fillers such as titanium dioxide, magnesium oxide, etc. may be included.

In some examples, the smoking substance wrapper 110a may have a double wrap construction. Specifically, the smoking substance wrapper 110a includes an inner wrapper that contacts the smoking substance portion 110 and wraps the smoking substance portion 110, and an outer wrapper that contacts the inner wrapper and wraps the outside of the inner wrapper. wrapper).

Smoking material wrapper 110a may also be a low ignition propensity (LIP) cigarette paper formed with one or more Low Ignition Propensity (LIP) bands (not shown).

The filter portion 120 may be located downstream of the smoking material portion 110 and may be a region through which the aerosol material generated from the smoking material portion 110 passes just prior to inhalation by the user.

The filter part 120 may be made of various materials, for example, the filter part 120 may be a cellulose acetate filter.

In some embodiments, the filter unit 120 may be, but is not limited to, a cellulose acetate filter that is not scented with a fragrance substance. transfer jet nozzle system) filter.

In some embodiments, the filter part 120 may be a tube-shaped structure having a hollow inside. In addition, the filter part 120 may be manufactured by inserting a structure such as a film or a tube made of the same or different material inside (for example, hollow).

Although the filter unit 120 of this embodiment is illustrated as a mono-filter consisting of a single filter, it is not limited thereto. For example, the filter unit 120 may be provided as a dual filter or a triple filter having two acetate filters in order to increase filter efficiency.

Furthermore, although not shown, the inside of the filter unit 120 may include a capsule (not shown). The capsule may have a structure in which an internal liquid containing a fragrance is wrapped in a film, and for example, the capsule may have a spherical or cylindrical shape. The materials forming the capsule coating may be natural materials, starches and/or gelling agents.

In some embodiments, medium chain fatty acid triglyceride (MCTG), for example, is used as a solvent for the perfume contained in the internal fluid of the capsule. In addition, the liquid for internal use may contain other additives such as pigments, emulsifiers and thickeners. The internal liquid of the capsule may include, but is not limited to, flavoring agents such as menthol and plant essential oils.

The filter part 120 may be wrapped with a filter wrapper 120a. In some embodiments, the filter wrapper 120a may be made of oil-resistant wrapping paper. The filter wrapper 120a is made of oil-resistant wrapping paper in order to prevent the liquid inside the capsule, which is released to the outside of the capsule when the capsule contained in the filter part 120 is crushed by the smoker, from passing through the filter wrapper 120a. may be In some embodiments, the inner surface of the filter wrapper 120a may further include aluminum foil.

Filter portion 120 wrapped by filter wrapper 120 a and smoking material portion 110 wrapped by smoking material wrapper 110 a may be combined and wrapped by tipping paper 130 . That is, the tipping paper 130 may be surrounded by at least a portion (eg, a portion of a downstream portion) of the smoking substance wrapper 110a and an outer contour of the filter wrapper 120a. On the other hand, the tipping paper 130 includes a non-combustible material, and may prevent the filter part 120 from burning due to the burning of the smoking material part 110 .

Hereinafter, the configuration of the present invention and the effects thereof will be described in more detail through examples and comparative examples. However, the present examples are intended to describe the present invention more specifically, and the scope of the present invention is not limited to these examples.

Example 1
For example, the smoking material portion of the cigarettes produced for testing purposes was removed, and about 20% by weight of flavored aged leaf tobacco, about 20% by weight of unflavored aged leaf tobacco, about 25% by weight of toasted leaves, platy About 10% by weight of leaves and about 25% by weight of puffed stems were blended to fill the smoking material portion.

The flavored aged leaf tobacco used in the formulation is produced by flavoring and aging Korean yellow-cured true leaves with a total sugar content of about 30% by weight. was diluted with about 4 kg of alcohol and added to about 100 kg of leaf tobacco. It was aged for about 14 days under the conditions of The ripened leaf tobacco is subjected to humidity control treatment at a temperature of about 100°C, then is subjected to primary moisturizing by adding about 1000 g of PG and about 1500 g of glycerin, and cut into widths of about 0.9 mm. After drying at a temperature, about 300 g of PG and about 30 g of glycerin were added to perform a secondary moisturizing treatment.

Example 2
A smoking article was manufactured in the same manner as in Example 1, except that chocolate concentrate was used as the flavorant and water was used as the base solution in the flavoring and aging step.

Example 3
A smoking article was made in the same manner as in Example 2, except that prune concentrate was used as the flavorant in the flavoring and aging step.

Example 4
A smoking article was manufactured in the same manner as in Example 2, except that maple syrup was used as the flavoring agent in the flavoring and aging step.

Example 5
A smoking article was made in the same manner as in Example 2, except that cocoa concentrate was used as the flavorant in the flavoring and aging step.

Comparative example 1
For the Examples, the smoking material portion of the cigarettes produced for testing was removed and comprised of about 20% by weight aged leaf tobacco, about 20% by weight unflavored aged leaf tobacco, about 25% by weight toasted leaves, and about 25% platelets. 10% by weight and about 25% by weight of the puffed main ribs were blended to fill the smoking material portion.

The aged leaf tobacco used in the formulation was prepared by aging the same leaf tobacco as in Example 1 in the same manner as in Example 1 without the addition of flavoring agents.

Comparative example 2
About 20% by weight flavored leaf tobacco, about 20% by weight unflavored aged leaf tobacco, about 25% by weight toasted leaf tobacco, having the smoking material portion removed from the cigarettes manufactured for testing for the examples, About 10% by weight of platelets and about 25% by weight of puffed main ribs were blended to fill the smoking material portion.

About 4 kg of the vanilla concentrate was diluted with about 4 kg of alcohol and added to about 100 kg of the same leaf tobacco as in Example 1. The ripening process was omitted, and the leaves were subjected to humidity conditioning, moisturizing, and cutting. The chopping and drying steps were the same as in Example 1 to prepare.

Comparative example 3
A smoking article was prepared in the same manner as in Comparative Example 2, except that chocolate concentrate was used as the flavorant and water was used as the base solution to flavor the tobacco.

Experimental Example 1: Analysis of flavor components depending on the presence or absence of flavoring and aging /MS (Solid Phase Micro Extraction-Gas Chromatography/Mass Spectrometry) measurement method. Table 2 shows the analysis results of flavor components for evaluating the degree of loss of flavor components before and after the steps (humidity conditioning, moisturizing, chopping, drying, etc.) after the aging step in each of Examples 1 and 2. Each numerical value for each component in Tables 1 and 2 indicates the peak area ratio (relative value) analyzed by SPME-GC/MS measurement.

Referring to Table 1, in all of Examples 1 to 5, the majority of flavor components increased compared to the unflavored ripening (Comparative Example 1), some flavor components decreased, and each flavor component increased Alternatively, it was found that the degree of decrease differs according to the examples. As a result, it was confirmed that there is a clear difference in the modification of the flavor components of leaf tobacco depending on the presence or absence of flavoring treatment, the type of flavoring agent at the time of flavoring treatment, and/or the presence or absence of ripening treatment.

In particular, cross-referencing the results of Examples 1-2 and Comparative Examples 2-3, "3,6-dimethyl-4H-furo[3,2-c]pyran-4-one (3,6-Dimethyl-4H -furo[3,2-c]pyran-4-one)", "3-Furaldehyde", "5-Methylfurfural", "Furfuryl alcohol" It was confirmed that many of the flavor components in the leaf tobacco, such as , did not increase simply by the aroma treatment, but were further increased by the aging process after the aroma treatment.

In addition, in all of the flavored and aged leaf tobacco of each example, tobacco flavors such as "5-Methylfurfural", "4-Oxoisophorone", "Piperonal" The positive flavor components increased, and in the flavored and aged leaf tobacco of Example 1, "2(3H)-Furanone, dihydro-5-propyl-(2(3H)-Furanone dihydro-5-propyl-)", "gamma-Nonalactone", "3,6-dimethyl-4H-furo[3,2-c]pyran-4-one (3,6-Dimethyl-4H-furo[3,2-c] Pyran-4-one”, “Furfryl alcohol”, etc. are particularly increased, and in the flavor-aged leaf tobacco of Example 2, “p It could be confirmed that semi-volatile compounds having sweet fragrance properties such as p-Anisaldehyde and Anisyl acetate increased in particular.

On the other hand, although not shown in the above table as a separate example or comparative example, the flavored aged leaf tobacco aged for about 1 week did not show the flavor component modification effect due to aging and was aged for about 4 weeks. Fragrant-ripened leaf tobacco and flavor-ripened leaf tobacco using leaf tobacco having a total sugar content of about 15% by weight exhibit deterioration in the physical properties and yield of the leaf tobacco, and the total sugar content is about 15% by weight. Fragrant aged leaf tobacco using 40% by weight of leaf tobacco was excluded from the above examples and comparative examples because nicotine levels below the reference value were detected.

Referring to Table 2, it was confirmed that most of the flavor components that increased after the aging treatment with aroma decreased slightly after the subsequent processes (humidity conditioning, moisturizing, chopping, drying, etc.). is not large, and thus "2(3H)-furanone dihydro-5-propyl-(2(3H)-Furanone, dihydro-5-propyl-)", "γ-nonalactone (gamma-Nonalactone)", "piperonal ( Piperonal)", "Ionene", "2,3'-Dipyridyl (2,3'-Dipyridyl)", "Anise alcohol", "p-Anisaldehyde", " In the case of some sugar decomposition products such as "Megastigmatrienone" and "p-Methylacetophenone" and tobacco-specific flavor components, it can be confirmed that the amount of components increased after the subsequent process. .

Experimental Example 2: Sensory evaluation with and without aromatization and maturation Smoking taste intensity, aroma intensity, aroma satisfaction, irritation, off-flavour taste, refreshing aftertaste, and overall tobacco taste of smoking articles of Examples and Comparative Examples A sensory evaluation was carried out. The sensory characteristics were evaluated by a panel of 27 persons using each of the smoking articles manufactured according to the examples, based on a total of 7 points.

FIG. 3 is a diagram comparatively showing the smoking sensory evaluation results of smoking articles manufactured according to Examples and Comparative Examples.

Referring to FIG. 3, most of the examples exhibited equivalent or higher smoking taste intensity, aroma intensity and aroma satisfaction compared to the comparative examples, with a decrease in off-flavor taste and an increase in overall tobacco taste. could be confirmed.

In particular, in the case of Example 1 in which vanilla concentrate was added and Example 2 in which chocolate concentrate was added, fragrance intensity, fragrance satisfaction, and aftertaste were higher than those of Comparative Examples and other Examples. , and overall tobacco taste characteristics, and it was confirmed that the effect of reducing offensive odor and irritation was also superior to other examples.

Consequently, smoking articles formulated with flavored aged tobacco were found to have more artificial tastes and aromas than smoking articles formulated with unaged or unflavored tobacco through the out-of-box smoking evaluation results of the evaluation panel. It was also found that the negative attributes felt during smoking, such as the spicy taste and the feeling of coating, decreased.

The embodiments of the present disclosure have been described above with reference to the accompanying drawings. can be embodied in other specific forms. Accordingly, the embodiments described above are to be understood in all respects as illustrative and not restrictive. The protection scope of this disclosure should be construed according to the following claims, and all technical ideas within the equivalent scope thereof shall be construed as included in the scope of rights of the technical ideas defined by this disclosure. It should be.

Claims (14)

1. A method of flavor aging a smoking material for forming at least a portion of a smoking material portion of a smoking article, comprising:
diluting a flavoring agent into a base solution and adding it to the smoking material;
aging said smoking material to which said flavoring agent has been added under constant temperature and humidity conditions. In the flavoring addition step,
2. A method of flavoring and aging a smoking material according to claim 1, wherein the combined weight of said flavorant and said base solution is between 1% and 20% relative to the total weight of said smoking material. 3. A method of flavoring and aging a smoking material according to claim 2, wherein the weight of the flavoring agent and the weight of the base solution are each 1% to 10% relative to the total weight of the smoking material. Between the flavoring step and the aging step,
2. A method of flavor aging a smoking material according to claim 1, further comprising the step of adjusting the moisture content of said smoking material so that said smoking material has a moisture content of between 15% and 35% by weight. 2. The method of flavoring and aging a smoking material according to claim 1, wherein the aging step is carried out for 7 to 25 days under the conditions of an internal temperature of 60° C. to 80° C. and an internal relative humidity of 20% to 40%. . 2. A method of flavoring and aging a smoking material according to claim 1, wherein the smoking material is leaf tobacco having a total sugar content of 20% to 40% by weight. the flavoring agent comprises at least one of vanilla concentrate, chocolate concentrate, maple syrup, prune concentrate, cocoa concentrate, pine flavoring liquid, cinnamon flavoring liquid, and red wine flavoring liquid; A method for flavoring and aging a smoking material according to claim 1. 8. A method of flavoring and aging a smoking material according to claim 7, wherein said flavorant is said vanilla concentrate and said base solution is alcohol. 8. A method for flavoring and aging a smoking material according to claim 7, wherein said flavorant is said chocolate concentrate and said base solution is water. after the flavoring agent has been added, subjecting the aged smoking material to a humidity conditioning treatment;
adding at least one of propylene glycol and glycerin to primary moisturizing the humidity-conditioned smoking material;
chopping the primarily moistened smoking material;
drying the chopped smoking material;
2. The method of claim 1, further comprising adding at least one of said propylene glycol and said glycerin to secondarily moisturize said dried smoking material. The humidity conditioning treatment step is performed at a temperature of 90 ° C. to 110 ° C.,
The drying step is performed at a temperature of 100° C. to 120° C.,
The weight of the propylene glycol added in the primary moisturizing step is less than the weight of the glycerin added in the primary moisturizing step, and the weight of the propylene glycol added in the secondary moisturizing step is 11. A method of flavoring and aging a smoking material according to claim 10, wherein the amount is greater than the weight of said glycerin added in said secondary moisturizing step. A flavored aged leaf tobacco for forming at least a portion of the smoking substance portion of a smoking article, comprising:
Flavor-aged leaf tobacco that has been flavor-aged by the method of flavor-aging a smoking material according to any one of claims 1 to 11. a smoking material portion at least partially filled with the flavored, aged tobacco of claim 12;
a filter portion located downstream from the smoking material portion. The smoking material portion includes 15% to 35% by weight of the flavored aged leaf tobacco, 5% to 25% by weight of the unflavored aged leaf tobacco, 15% to 35% by weight of toasted leaf tobacco, and 1 weight% of flat leaf tobacco. % to 20% by weight and 15% to 35% by weight of the puffed main ribs are blended and filled.

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