JPH0549463A - Kneading of cocoa for tobacco flavor - Google Patents

Abstract

PURPOSE:To enable the production of various kinds of tobaccos having uniform quality in small quantities in a short time without necessitating skilled labor by kneading cocoa for tobacco flavor with an extruder under specific condition. CONSTITUTION:Cocoa for tobacco flavor is kneaded with a twin-screw extruder at a water-addition ratio of 30-70%, an adding water temperature of 5-80 deg.C and a cylinder temperature of 10-70 deg.C under a condition to get a cocoa viscosity of 10<2> to 10<3> Pa.S when the die-tip pressure of the extruder is 1-25kg/cm<2>.

Description

Detailed Description of the Invention

[0001]

TECHNICAL FIELD The present invention relates to a method for kneading cocoa for tobacco flavoring.

[0002]

2. Description of the Related Art Heretofore, kneading of tobacco flavoring cocoa has been carried out by an operator operating a crusher in the following procedure.

First, a certain amount of cocoa and added water are put into a crusher.

Next, the kneading machine is operated at a low speed, and kneading is carried out while taking care not to scatter the cocoa.

Then, when the cocoa remains powderless and the cocoa becomes glossy, water is added to it and the operation is repeated for 3 to 5 times.
While repeating the process, gradually increase the speed of the crusher and knead the cocoa to finish the cocoa kneaded product.

After that, the kneaded product is dissolved in a cocoa dissolution tank, and if necessary, other fragrances are added to the tobacco leaf.

[0007]

However, the conventional kneading method using a crusher has the following problems to be solved.

Kneading cocoa so as to eliminate powder as it is is because it is necessary for the operator to adjust the speed of the crusher, the timing of adding the added water, the amount of added water, etc., while observing the kneading state. Highly skilled workers were required.

Since the kneading work is influenced by the cans and tips of the workers, the finished state after kneading varies depending on the workers, and the kneaded products may vary.

Since it is necessary for the worker to be always on the side of the machine for operation, it is necessary to arrange the worker at all times.

The treatment took a long time, for example, about 50 minutes were required to knead 20 kg of cocoa.

[0012] Even if the processing amount is small, it takes a long time to process, and it has been difficult to cope with the small-lot production of various kinds by kneading a small amount of cocoa of various kinds.

The object of the present invention is that it does not require highly skilled workers, does not cause variations in kneaded products, does not require constant staffing of workers, does not take a long time for processing, and is of a wide variety. An object of the present invention is to provide a method for kneading cocoa for tobacco flavoring that can be used in small-scale production.

[0014]

Means for solving the problems of the present invention are as follows. First, cocoa for tobacco flavoring is used in an extruder with a water addition ratio of 30-
70%, added water temperature 5 to 80 ° C, cylinder temperature 10 to 7
It is a method for kneading cocoa for tobacco flavoring, which is kneading at 0 ° C.

Secondly, there is provided a method for kneading cocoa for tobacco flavoring as described in the first item, wherein a biaxial extruder is used in a die tip pressure range of 1 to 25 kg / cm ² .

Here, the water addition ratio is a ratio of cocoa and added water at the time of kneading and is represented by the following formula. Water addition ratio = weight of added water / (weight of cocoa + weight of added water) x
100%

The weight of added water is preferably 30 to 70%, more preferably 50 to 60% in terms of water addition ratio.

At this time, if the water addition ratio and the temperature of the added water are high, the scent of tobacco becomes dark or bitter when added to the tobacco, which is not preferable.

On the other hand, if the water addition ratio is low, the kneaded state deteriorates and the effect of kneading cocoa is not sufficient.

If the cross section of the nozzle of the die is 10 mmφ or less, the shape is not limited to a circular shape and may be a rectangular shape or any other shape, and the number of nozzles may be any number.

The tip pressure of the die is set to about 1 to 25 kg / cm ^2, and kneading is performed so that the viscosity of cocoa after kneading at a shear rate of 100 sec -1 is 10 ² to 10 ³ pa _· s.

When the tip pressure is less than 1 kg / cm ² , the cocoa is insufficiently kneaded, and conversely, the tip pressure is 25 kg / cm ^2.
This is because if it is larger than cm ² , the cocoa oil will be separated.

The rotation speed of the screw varies depending on the throughput and the screw diameter. For example, when the screw diameter is 52 mmφ and the cocoa supply amount is 100 kg / h, the screw rotation speed is 500 to 530 rpm, and the screw diameter is 52 mm.
When φ and cocoa feed rate are 75 kg / h, the screw rotation speed is 450 to 480 rpm.

When the screw diameter is 58 mmφ and the cocoa supply rate is 100 kg / h, the screw rotation speed is 300.
When the cocoa supply rate is 75 kg / h, the screw rotation speed is 250 to 350 rpm.

[0025]

According to the present invention, tobacco flavoring cocoa is kneaded using an extruder.

The kneading by the extruder is continuously carried out under the conditions preset by the operator, and the particles of the cocoa for tobacco flavoring are finely pulverized and uniformly kneaded as compared with the case of using a crusher. Then, an appropriate viscosity is obtained.

When kneading 20 kg of cocoa for tobacco flavoring, it took about 50 minutes to use a crusher, but for example, a twin screw extruder having a screw diameter of 52 mmφ kneads in about 12 minutes. it can.

[0028]

【Example】

(1) Example 1 In this example, a biaxial different-direction rotating extruder having the following specifications was used to knead cocoa for tobacco flavoring to obtain a product 1 of the present invention.

Screw type: mesh type Screw rotation direction: different direction rotation Screw diameter: 22 mmφ Ratio of screw length and screw diameter (L / D): 1
0.5 Screw rotation speed: 70 rpm Cylinder heating / cooling: None Cylinder L / D: 10.5

The kneading was performed under the following conditions.

Water addition ratio: 55% Additive water temperature: 24 ° C. Cylinder temperature: 30 ° C.

Next, the kneaded product obtained in Example 1 (Invention product 1) and the same cocoa for tobacco flavor as in Example 1 were kneaded using a conventional crushing machine (control product). 1)
Were added to the same raw materials (No. 1 to No. 3) shown below to produce cigarettes, and the taste of each cigarette was evaluated by a sensory test panel consisting of 6 experts.

No. 1: KDL (Burley from USA; middle leaf) No. 2: KCS (Burley from USA; upper leaf) No. 3: JBS1 (Malawi Burley; middle leaf)

Then, the taste of the tobacco to which the product 1 of the present invention was added was compared and evaluated based on the taste of the tobacco to which the control product 1 was added. The results are shown in Table 1.

The kneading treatment time for obtaining the product 1 of the present invention was about 12 minutes, while the kneading treatment time for obtaining the control product 1 was about 50 minutes. It took less time than the method.

[0036]

[Table 1]

Considering the results of Table 1, the product 1 of the present invention is
Despite the short kneading time, it can be confirmed that the taste is almost the same as that of the reference product 1, and the kneading effect when the extruder is used can be confirmed.

(2) Example 2 Kneading was carried out under the same conditions as in Example 1 except that a cocoa for tobacco flavoring different from that in Example 1 was used to obtain the product 2 of the present invention and the control product 2.

The kneading treatment time for obtaining the product 2 of the present invention was about 12 minutes, while the kneading treatment time for obtaining the control product 2 was about 50 minutes. It took less time than the method.

Then, as in Example 1, the product 2 of the present invention
Was compared and evaluated using the reference product 2 as a reference. The results are shown in Table 2.

[0041]

[Table 2]

Considering the results in Table 2, the product 2 of the present invention is
It can be confirmed that the taste is almost the same as that of the reference product 2 although the kneading time is short.

(3) Example 3 Using the same extruder as in Example 1, kneading of cocoa for tobacco flavoring was carried out at a water content (40%, 50%, 60%).
%), Added water temperature (24 ° C, 80 ° C), cylinder temperature 3
Under the conditions of 5 to 70 ° C., the combinations shown in Table 3 were carried out in the same manner as in Example 1 to obtain Products 3 to 8 of the invention.

Next, products 3 to 8 of the present invention and a kneaded product (control product 3) obtained by kneading the same cocoa for tobacco flavor as in Example 3 using a conventional crushing machine are shown below. Tobacco was produced by adding it to the raw materials shown, and the taste of each cigarette was evaluated by comparing with a reference product 3 by means of a sensory test panel consisting of 6 experts. The results are shown in Table 3.

KDL (US Burley; medium leaf) KCS (US Burley; upper leaf) JBS1 (Malawi Burley; medium leaf)

[0046]

[Table 3]

Consider the results in Table 3.

Regarding the water addition ratio, when the temperature of the added water is 24 ° C., as the water addition ratio increases, the texture of the dough becomes smaller and the scent feeling comes out.

On the other hand, when the temperature of the added water is 80 ° C., 24 ° C.
The same tendency as in the case of, but there is a feeling that the treatment was a little overdone by increasing the temperature of the added water, and as the water addition ratio increased, bitterness appeared and the blackness was mixed in the fragrance and the brightness was increased. It tends to be insufficient, so the temperature of the added water should not exceed 80 ° C.

The water addition ratio is 50% and the added water temperature is 24.
When the temperature was ℃ and the cylinder temperature was 35 ℃, the taste was less dough-like, had a scent, and had a bright scent.

Further, the water addition ratio is 60%, the added water temperature is 24
When the temperature was ℃ and the cylinder temperature was 35 ℃, the aroma was slightly weakened, but the astringency was small, the smoke was felt and the aroma was bright.

Comprehensively judging based on the above, the most preferable is the case where the water addition ratio is 50 to 60%, the added water temperature is room temperature (19 to 26 ° C), and the cylinder temperature is 25 to 45 ° C. In the case of, the comparatively good result is shown, and although the treatment can be performed in a considerably shorter time compared to the control product, the same level result can be maintained with respect to the scent feeling, the brightness of the fragrance, the feeling of smoke amount, etc. ..

Regarding the processing ability, when the type of cocoa for tobacco flavoring was changed, there were some differences, but it was about 100 kg / hour at a water addition ratio of 50%.

Regarding workability, the water addition ratio is 40 to 50%.
In the case of, it was possible to process relatively smoothly.

Further, it was confirmed that the particles of the cocoa for tobacco flavoring were smaller in the particles kneaded in the extruder than in the particles kneaded in the grinder.

(4) Example 4 Using a biaxial co-rotating extruder having the following specifications,
Kneading of cocoa for tobacco flavoring was performed under the combination of conditions shown in Table 4 to obtain Products 9 to 13 of the present invention.

Screw type: mesh type / segment type Screw rotation direction: Rotation in the same direction Screw diameter: 30 mmφ Ratio of screw length and screw diameter (L / D): 1
0 Screw rotation speed: 10-250 rpm Cylinder heating / cooling: 3 zone jacket cylinder L /
D: 10

The kneading was performed under the same conditions as described below.

Water addition ratio: 55% Addition water temperature: 24 ° C.

Next, the products 9 to 13 of the present invention and a kneaded product (control product 4) prepared by kneading the same cocoa for tobacco flavor as in Example 4 using a conventional crushing machine are shown below. Tobacco was produced by adding the indicated raw materials, and the taste of each cigarette was compared and evaluated by a sensory test panel consisting of 6 experts with reference to Control Product 4. The results are shown in Table 4.

KDL (Burley from USA; medium leaf) KCS (Burley from USA; upper leaf) JBS1 (Malawi Burley; medium leaf)

[0062]

[Table 4]

Consider the results in Table 4.

Regarding the screw rotation speed, a screw rotation speed of about 70 to 110 rpm was good, and the scent quality was bright, and a scent and smoke were felt, and the smoke was relatively soft, but at about 30 rpm. It has a dough-like taste with little aroma and smoke, and the taste tends to be as if the degree of kneading was small.

Also, the faster the screw rotation speed,
The quality tends to improve slightly.

On the other hand, with respect to the cylinder temperature, the higher the temperature, the more slightly blackish scent and the tendency that a refreshing scent is not produced. Therefore, it is better not to exceed 70 ° C.

When the cylinder temperature was 25 to 45 ° C. and the screw rotation speed was 70 rpm, the taste had a brown flavor, the scent was bright, the scent was relatively straightforward, and there was smoke and a softness.

When the cylinder temperature was 25 to 45 ° C. and the screw rotation speed was 110 rpm, the taste was brown, the scent was bright, and a scent was felt.

By the way, a cylinder temperature of 25 to 45 ° C. and a screw rotation speed of 7 were used by using a biaxial extruder having different rotation directions.
When kneaded under the condition of 0 rpm, the taste has a scent,
It had a sweet odor, smoke and body feeling.

Further, the residual amount of the cocoa for tobacco flavor in the twin-screw extruder was smaller in the same-direction rotation than in the different-direction rotation.

(5) Example 5 Using the same extruder and cocoa for tobacco flavor as in Example 4, kneading of cocoa for tobacco flavor is shown in Table 5 for the case of changing the water content and the presence or absence of an outlet die. The product of the present invention 14 to the product of the present invention 1 was performed under the combination of the conditions shown below.
7 were obtained respectively.

The fixed conditions are shown below.

Additive water temperature: 24 ° C. Cylinder temperature: 35 ° C. Screw rotation speed: 70 rpm

Next, products 14 to 17 of the present invention and a kneaded product (control product 5) prepared by kneading the same cocoa for tobacco flavor as in Example 4 using a conventional crushing machine are shown below. Tobacco was produced by adding the indicated raw materials, and the taste of each cigarette was compared and evaluated by a sensory test panel consisting of 6 experts based on the reference product 5. The results are shown in Table 5.

KDL (US Burley; medium leaf) KCS (US Burley; upper leaf) JBS1 (Malawi Burley; medium leaf)

[0076]

[Table 5]

In Table 5, when there is an exit die, the water addition ratio is 5
In both cases of 5% and 60% water content, the taste had a bright scent and a scent, sweet odor, and smoke.

Consider the results in Table 5.

When the exit die was provided, there was a tendency that the blackness was mixed in the scent and the brightness became insufficient as the water addition ratio increased.

On the other hand, without the exit die, the scenting feeling was light, the texture of the dough remained, and the taste tended to be less kneading.

The kneading condition with the exit die is as follows:
It was in a state where it was kneaded well between the water addition ratios of 55 to 65%, but when the water addition ratio becomes high, it tends to be too soft and the kneading state tends to deteriorate, so the water addition ratio should not exceed 70%. You should do it.

On the other hand, the kneading state without the exit die is
When the water content was between 55 and 65%, the fragrance and water were only mixed, and when the water content was 70%, a slight kneading was possible.

The fragrance particle size was slightly smaller in the case with the exit die than in the case without the exit die.

[0084]

EFFECT OF THE INVENTION According to the method for kneading cocoa for tobacco flavor of the present invention, the cocoa for tobacco flavor is continuously kneaded using an extruder under conditions preset by an operator. You can get the effect.

Does not require highly skilled workers,
Anyone can work. The kneaded product does not vary because it is not affected by the workers' cans and the like. It is not necessary to have workers assigned at all times, and only inspections are required. The kneading process does not take long. Capable of high-mix low-volume production.

Claims (2)

[Claims] 1. A tobacco fragrance cocoa using an extruder with a hydration ratio of 30 to 70% and an added water temperature of 5 to 80.
A method for kneading cocoa for tobacco flavor, which comprises kneading at a temperature of 10 ° C and a cylinder temperature of 10 to 70 ° C. ^2. The method for kneading cocoa for tobacco flavor according to claim 1, wherein the twin-screw extruder is used at a die tip pressure of 1 to 25 kg / cm ² .