JPH0823952A - Improvement of aroma and flavor of leaf tobacco raw material and leaf tobacco raw material improved in aroma and flavor - Google Patents

Improvement of aroma and flavor of leaf tobacco raw material and leaf tobacco raw material improved in aroma and flavor

Info

Publication number
JPH0823952A
JPH0823952A JP16416894A JP16416894A JPH0823952A JP H0823952 A JPH0823952 A JP H0823952A JP 16416894 A JP16416894 A JP 16416894A JP 16416894 A JP16416894 A JP 16416894A JP H0823952 A JPH0823952 A JP H0823952A
Authority
JP
Japan
Prior art keywords
flavor
leaf tobacco
tobacco raw
carbon dioxide
taste
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.)
Pending
Application number
JP16416894A
Other languages
Japanese (ja)
Inventor
Joji Ito
Manabu Takeuchi
Yoshio Yonei
穣二 伊藤
学 竹内
祥男 米井
Original Assignee
Japan Tobacco Inc
日本たばこ産業株式会社
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 Japan Tobacco Inc, 日本たばこ産業株式会社 filed Critical Japan Tobacco Inc
Priority to JP16416894A priority Critical patent/JPH0823952A/en
Publication of JPH0823952A publication Critical patent/JPH0823952A/en
Pending legal-status Critical Current

Links

Abstract

PURPOSE:To provide a method for more simply and economically improving an aroma and a flavor of a leaf tobacco raw material and obtain the leaf tobacco raw material improved in the aroma and flavor. CONSTITUTION:This method for improving an aroma and a flavor of a leaf tobacco raw material is to seal two kinds of leaf tobacco raw materials 20 and 21 in a treating tank 19, then close valves 23 and 26, subsequently inject carbon dioxide from a tank 11 through heat exchangers 15 and 17 into the treating tank 19 with a pump 16, keep the carbon dioxide at 0-50 deg.C temperature, feed the carbon dioxide to the treating tank 19 until the interior thereof is pressurized to 35-100kg/cm<2>, maintain the interior of the treating tank 19 in a state of an interior thereof increased to a prescribed pressure for 10-60min, thereby leach a flavor ingredient contained in cells in the interior of the leaf tobacco raw materials 20 and 21 into the carbon dioxide, then close a valve 18, open the valve 23, slowly reduce the pressure in the interior of the treating tank 19 to atmospheric one, thereby condense the flavor ingredient dissolved in the carbon dioxide onto the surface of the leaf tobacco raw materials 20 and 21.

Description

【発明の詳細な説明】Detailed Description of the Invention

【0001】[0001]

【産業上の利用分野】本発明は、葉たばこ原料の香喫味
改良方法およびこの方法により香喫味が改良された葉た
ばこ原料に関する。
BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for improving flavor and aroma of a leaf tobacco raw material and a leaf tobacco raw material having a flavor and aroma improved by this method.

【0002】[0002]

【従来の技術】最近の製品たばこは、低ニコチン、低タ
ール化する傾向にあるため、たばこらしい香喫味が薄く
なっている。一方、原料葉たばこも土質および栽培方法
の変化等によって香喫味が低下している。従って、たば
こ製造工程における従来の加工方法では優れた香喫味を
呈する製品を製造することが困難になりつつあり、たば
こ原料のたばこらしい香喫味を増強することが重要であ
る。
2. Description of the Related Art Tobacco, which is a recent product, tends to be low in nicotine and low in tar, so that the flavor and aroma of tobacco is diminished. On the other hand, the aroma and flavor of the raw leaf tobacco is also reduced due to changes in soil properties and cultivation methods. Therefore, it is becoming difficult to produce a product having an excellent flavor and taste by the conventional processing method in the tobacco manufacturing process, and it is important to enhance the flavor and taste of tobacco which is a tobacco raw material.

【0003】例えば、葉たばこから、特公昭45−32917
号、55−51545 号、56−37280 号、57−7706号に記載の
アルコール、ヘキサン等の有機溶剤、特公昭61−61790
号に記載の二酸化炭素等の抽出溶媒を用いて抽出したた
ばこエキスや、特公昭60−45909 号に記載の水蒸気蒸
留、または、特公昭60−45910 号に記載の減圧蒸留によ
り得られた、たばこ精油をエタノールやプロピレングリ
コール等の溶剤で希釈し、たばこ原料に噴霧添加してそ
の香喫味を改善することが行われている。
[0003] For example, from leaf tobacco, Japanese Patent Publication No.
No. 55-51545, 56-37280, 57-7706, alcohols, organic solvents such as hexane, JP-B-61-61790
Tobacco extract extracted using an extraction solvent such as carbon dioxide described in JP-B No. 60-45909, or steam distillation described in JP-B-60-45909, or tobacco obtained by vacuum distillation described in JP-B-60-45910. The essential oil is diluted with a solvent such as ethanol or propylene glycol and then spray-added to a tobacco raw material to improve its flavor and taste.

【0004】特公昭51−9838号には、超臨界状態の二酸
化炭素を用いた2段抽出工程により、無水の二酸化炭素
によりたばこ中の香味成分を抽出した後、湿った二酸化
炭素によりたばこ中のニコチンを抽出する。その後、脱
ニコチンされたたばこに抽出した香味成分を還元して、
低ニコチンでかつ香喫味の優れたたばこを得ることが提
案されている。
Japanese Examined Patent Publication No. 51-9838 discloses a two-stage extraction process using carbon dioxide in a supercritical state to extract a flavor component in tobacco with anhydrous carbon dioxide, and then to extract the flavor component in the tobacco with wet carbon dioxide. Extract nicotine. Then, reduce the extracted flavor components to denicotine tobacco,
It has been proposed to obtain tobacco with low nicotine and excellent flavor and taste.

【0005】[0005]

【発明が解決しようとする課題】しかしながら、葉たば
この香味成分をたばこエキスやたばこ精油として系外へ
取り出して再添加する場合には、これらを分離回収する
工程や添加する工程が必要である。また、たばこエキス
等を添加する場合にはエタノール等の溶剤で希釈する必
要があるため、溶剤が葉たばこ中に一部残存する可能性
があり、好ましくない。
However, when the flavor components of leaf tobacco are taken out of the system as tobacco extract or tobacco essential oil and added again, a step of separating and collecting these and a step of adding them are necessary. Further, when a tobacco extract or the like is added, it is necessary to dilute it with a solvent such as ethanol, so that the solvent may partially remain in the leaf tobacco, which is not preferable.

【0006】また、上述の従来技術は、他の香喫味の強
い葉たばこ香味成分を抽出または分離して、この香味成
分を被処理対象の葉たばこに付与している。このため、
操作および装置が複雑であり、葉たばこの処理に要する
ランニングコストも高くなる。
Further, in the above-mentioned prior art, other leaf tobacco flavor components having a strong flavor and taste are extracted or separated, and the flavor components are given to the leaf tobacco to be treated. For this reason,
The operation and equipment are complicated, and the running cost required for the treatment of leaf tobacco is high.

【0007】また、上述の特公昭51−9838号に開示され
る方法では、香味成分を分離する工程と香味成分を処理
原料へ再添加する工程が必要であるため、工程が複雑で
操作も繁雑である。この結果、葉たばこの処理に要する
ランニングコストも高くなる。本発明は、かかる点に鑑
みてなされたものであり、より簡単かつ経済的な葉たば
こ原料の香喫味改良方法および香喫味が改善された葉た
ばこ原料を提供する。
Further, the method disclosed in Japanese Patent Publication No. 51-9838 described above requires a step of separating the flavor component and a step of re-adding the flavor component to the processing raw material, so that the process is complicated and the operation is complicated. Is. As a result, the running cost required for the leaf tobacco treatment also increases. The present invention has been made in view of the above points, and provides a simpler and more economical method for improving the flavor and taste of a leaf tobacco material and a leaf tobacco material with an improved flavor and taste.

【0008】[0008]

【課題を解決するための手段】本発明は、(a)2種以
上の葉たばこ原料を処理槽内に封入し、前記処理槽内に
高圧流体を供給した後前記処理槽内を所定の圧力および
温度で一定時間保持し、前記葉たばこの香味成分を浸出
させる工程と、(b)その後に前記処理槽から前記高圧
流体を排気して前記処理槽内を減圧させて、前記浸出し
ていた香味成分を前記葉たばこ原料の表面に凝縮させ
て、均一な香喫味を有する葉たばこ原料を得る工程を具
備することを特徴とする葉たばこの香喫味改良方法を提
供する。
According to the present invention, (a) two or more kinds of leaf tobacco raw materials are enclosed in a treatment tank, a high-pressure fluid is supplied into the treatment tank, and then a predetermined pressure is applied to the inside of the treatment tank. A step of leaching the flavor component of the leaf tobacco by maintaining the temperature for a certain period of time, and (b) after that, the high-pressure fluid is exhausted from the treatment tank to reduce the pressure in the treatment tank, and the flavor component that has been leached Is provided on the surface of the leaf tobacco raw material to obtain a leaf tobacco raw material having a uniform flavor and taste, and a method for improving flavor and taste of leaf tobacco is provided.

【0009】また、本発明は、(a)2種以上の葉たば
こ原料を処理槽内に封入し、前記処理槽内に高圧流体を
供給した後前記処理槽内を所定の圧力および温度で一定
時間保持し、前記葉たばこの香味成分を浸出させる工程
と、(b)その後に前記処理槽から前記高圧流体を排気
して前記処理槽内を減圧させて、前記浸出していた香味
成分を前記葉たばこ原料の表面に凝縮させて、均一な香
喫味を有する葉たばこ原料を得る工程を具備することを
特徴とする葉たばこの香喫味改良方法により処理された
葉たばこ原料を提供する。
Further, according to the present invention, (a) two or more kinds of leaf tobacco raw materials are enclosed in a treatment tank, a high-pressure fluid is supplied into the treatment tank, and then the inside of the treatment tank is kept at a predetermined pressure and temperature for a predetermined time. Holding and leaching the flavor component of the leaf tobacco, and (b) after that, the high-pressure fluid is exhausted from the treatment tank to reduce the pressure in the treatment tank, and the flavor component that has leached out is the leaf tobacco raw material. A leaf tobacco material treated by the method for improving the flavor and taste of leaf tobacco, comprising the step of condensing on the surface of to obtain a leaf tobacco material having a uniform flavor and taste.

【0010】以下、本発明をさらに詳細に説明する。本
発明の葉たばこの香喫味改良方法は、2種以上の葉たば
こ原料中の香味成分を高圧流体により浸出させた後、減
圧して高圧流体に溶解した香味成分を凝縮させて、葉た
ばこの表面に凝縮させることにより、2種以上の葉たば
こ原料の香味成分を均一化することを主題とする。葉た
ばこの香味成分とは、分子量50〜300、炭素数2〜20の
揮発性成分である。香味成分は、主に、葉部の柔組織の
細胞内に存在し、葉部全体に分布していると考えられて
いる。一方、シガレットでは、喫煙によりシガレット先
端の燃焼部で生成した煙や水蒸気が、未燃焼部のたばこ
刻み層を通過する間に、たばこ刻みが加熱される。これ
により、未燃焼部のたばこ刻みの表面から揮発性が高い
香味成分が揮散して煙と合流して喫煙者に吸入される。
しかし、煙による加熱温度は比較的低く、たばこ刻みの
表面に存在する香気成分が煙中に移行し易く、より内部
の細胞内に存在する香気成分は移行し難い。従って、香
味成分の煙中への移行はたばこ刻みの表面近傍に存在す
る香味成分の量に依存し、特に、香味成分の含有量が少
ないたばこ刻みでは、この未燃焼部での香味成分の煙へ
の移行が少ないために香喫味が著しく低くなり影響が大
きい。
The present invention will be described in more detail below. The method for improving the flavor and taste of leaf tobacco of the present invention comprises leaching the flavor components in two or more kinds of leaf tobacco raw materials with a high-pressure fluid, depressurizing the flavor components dissolved in the high-pressure fluid to condense them, and condensing them on the surface of the leaf tobacco. The object is to make the flavor components of the two or more kinds of leaf tobacco raw materials uniform by doing so. The flavor component of leaf tobacco is a volatile component having a molecular weight of 50 to 300 and a carbon number of 2 to 20. It is considered that the flavor component is mainly present in the cells of the parenchyma of the leaf portion and distributed throughout the leaf portion. On the other hand, in cigarettes, the smoked tobacco is heated while smoke and water vapor generated in the burned portion at the tip of the cigarette pass through the tobacco cut layer in the unburned portion. As a result, the highly volatile flavor component is volatilized from the tobacco cut surface of the unburned portion, merges with the smoke, and is inhaled by the smoker.
However, the heating temperature due to smoke is relatively low, the aroma component present on the surface of the cut tobacco is easily transferred into the smoke, and the aroma component present inside the cells is less likely to be transferred. Therefore, the transfer of the flavor component into the smoke depends on the amount of the flavor component existing near the surface of the tobacco cut, and particularly in the tobacco cut with a low content of the flavor component, the smoke of the flavor component in the unburned portion is smoked. Since there is little transition to, the aroma and taste are significantly reduced and the effect is large.

【0011】本発明の葉たばこの香喫味改良方法では、
まず、2種以上の葉たばこ原料を、処理槽内に封入す
る。2種以上の葉たばこは、例えば、同一の処理槽内に
多層状に収容しても良い。また、互いに連通する複数の
処理槽内に別々に収容することもできる。
In the method for improving the flavor and taste of leaf tobacco of the present invention,
First, two or more kinds of leaf tobacco raw materials are enclosed in a treatment tank. Two or more types of leaf tobacco may be housed in multiple layers in the same treatment tank, for example. Further, they can be separately housed in a plurality of processing tanks that communicate with each other.

【0012】2種以上の葉たばこ原料としては、例え
ば、香味成分の含有量が少ないものと、香味成分の含有
量が多いものとを組み合わせて用いることができる。従
って、本発明は、香味成分の含有量が少ない葉たばこ原
料の表面に香味成分を局在化させることで、未処理の原
料に比べて香喫味を増強することも主題とする。
As the two or more kinds of leaf tobacco raw materials, for example, those having a low content of flavor components and those having a high content of flavor components can be used in combination. Therefore, the present invention also has the subject of enhancing the flavor and taste by localizing the flavor component on the surface of the leaf tobacco raw material having a low content of the flavor component, as compared with the untreated raw material.

【0013】次に、これらの葉たばこ中の細胞内に含有
されている香味成分を、高圧流体で浸出させる。本明細
書において「浸出」とは、香味成分の少なくとも一部が
葉たばこ原料から浸みだし、高圧流体中に移行すること
を意味する。この工程では、高圧流体として、例えば、
二酸化炭素、亜硝酸窒素、プロパン、ブタン、エチレン
等の低級炭化水素、CCl3 F等のフルオロカーボン類
があり、亜酸化窒素は安定性、溶解性および臨界温度が
高い点で好ましい。また、低級炭化水素は、液化ガスで
あり、揮発性、溶解性が高い点で好ましい。、さらにフ
ロカーボン類は安定性が高い点で好ましい。特に、二酸
化炭素は、実用的に不活性であり処理の過程で溶質や原
料等を変質させることがなく、揮発性が非常に高いので
高揮発性の芳香成分の分離も可能であり、処理品への残
留も少なく、不燃性で安全性が高く多量に供給できる点
で好ましい。
Next, the flavor components contained in the cells of these leaf tobaccos are leached with a high-pressure fluid. As used herein, the term "leaching" means that at least a part of the flavor component is leached from the leaf tobacco raw material and is transferred into the high-pressure fluid. In this step, as the high pressure fluid, for example,
There are carbon dioxide, nitrous acid, lower hydrocarbons such as propane, butane and ethylene, and fluorocarbons such as CCl 3 F, and nitrous oxide is preferable because of its high stability, solubility and critical temperature. Lower hydrocarbons are liquefied gases and are preferable because they have high volatility and solubility. Further, fluorocarbons are preferable in terms of high stability. In particular, carbon dioxide is practically inert, does not alter solutes or raw materials in the process of treatment, and has extremely high volatility, so it is possible to separate highly volatile aroma components, It is preferable because it is less likely to remain in the product, is nonflammable, has high safety, and can be supplied in large amounts.

【0014】葉たばこ中の香味成分の浸出は、高圧流体
を用い、葉たばこ中、特に葉たばこ内部の細胞内に存在
する香味成分が抽出される圧力および温度の条件下で行
われる。高圧流体に二酸化炭素を用いる場合を例に挙げ
て説明すると、葉たばこの香味成分の抽出は、二酸化炭
素の分子の密度と関係している。気体状態の二酸化炭素
は密度が低いので溶解度が低いが、粘性が低く拡散性に
富んでいる。一方、液体状態の二酸化炭素は密度が高く
溶解度が高いが、粘性が高く拡散性に劣っている。そし
て、臨界点(31.1℃、75.3kg/cm 2 ) を越えた超臨界状
態の二酸化炭素は圧力上昇と共に密度が増加し、その
上、粘性、拡散性は気体に近い性質を持っている。従っ
て、圧力35〜100kg /cm2 、温度0 〜50℃の臨界点近傍
の領域では、二酸化炭素分子の密度変化が大きいため、
溶解度が高い液体状態と拡散性に優れた気体状態と、さ
らにこれらの中間の性質を持つ超臨界二酸化炭素が存在
し、葉たばこの香味成分の浸出・凝縮を行なうのに適し
ている。
The leaching of the flavor components in the leaf tobacco is carried out using a high-pressure fluid under the conditions of pressure and temperature at which the flavor components present in the leaf tobacco, particularly in the cells inside the leaf tobacco, are extracted. Explaining the case where carbon dioxide is used as the high-pressure fluid as an example, extraction of flavor components of leaf tobacco is related to the density of carbon dioxide molecules. Carbon dioxide in a gaseous state has low density and thus low solubility, but has low viscosity and high diffusivity. On the other hand, liquid carbon dioxide has high density and high solubility, but has high viscosity and poor diffusivity. The density of carbon dioxide in the supercritical state, which exceeds the critical point (31.1 ℃, 75.3kg / cm 2 ), increases with the increase of pressure, and the viscosity and diffusivity are similar to those of gas. Therefore, in the region near the critical point where the pressure is 35 to 100 kg / cm 2 and the temperature is 0 to 50 ° C., the density change of carbon dioxide molecules is large,
It has a liquid state with high solubility, a gas state with excellent diffusivity, and supercritical carbon dioxide with intermediate properties between them, and is suitable for leaching and condensing flavor components of leaf tobacco.

【0015】このような高圧流体による葉たばこ中の香
味成分の浸出は、香味成分を十分に高圧流体に移行させ
るために十分な時間をかけて行われる。圧力35〜100kg
/cm2 、温度0 〜50℃の臨界点近傍の領域の二酸化炭素
の場合には、10〜60分の間、かかる圧力および温度条件
下に処理層内を維持することが好ましい。
The leaching of the flavor component in the leaf tobacco by such a high-pressure fluid is carried out for a sufficient time so as to sufficiently transfer the flavor component to the high-pressure fluid. Pressure 35-100kg
In the case of carbon dioxide in the region near the critical point where the temperature is / cm 2 and the temperature is 0 to 50 ° C., it is preferable to maintain the inside of the treatment layer under such pressure and temperature conditions for 10 to 60 minutes.

【0016】香味成分の浸出が終了した後、高圧流体の
圧力を低下させる。圧力が低下すると、高圧流体の密度
が低下し、溶解度が低下する。これにより、高圧流体中
に溶解していた香味成分が、葉たばこの表面上に凝縮す
る。高圧流体の圧力は、例えば、処理槽の排気口を解放
することにより、大気圧の近傍まで減圧される。葉たば
こ中に含有されていた香味成分は葉たばこの表面に凝縮
する。2種以上の葉たばこ原料から浸出された香味成分
は、高圧流体中で均一に混ざり合っているため、処理さ
れた葉たばこ原料には、均一な香喫味が付与される。例
えば、香味成分の含有量が異なる2種類の葉たばこ原料
に対して、上述の処理を施すことにより、香味成分の少
ない葉たばこ原料に、香味成分の多い葉たばこ原料の香
味成分を移行させて、前者の香喫味を増強することが可
能である。また、後者の葉たばこ原料も葉たばこの表面
に香味成分が局在化されるために、未処理の葉たばこ原
料に比べて香喫味は増強される。
After the leaching of the flavor component is completed, the pressure of the high pressure fluid is reduced. As the pressure decreases, the density of the high pressure fluid decreases and the solubility decreases. As a result, the flavor component dissolved in the high-pressure fluid is condensed on the surface of the leaf tobacco. The pressure of the high-pressure fluid is reduced to near atmospheric pressure, for example, by opening the exhaust port of the processing tank. The flavor component contained in the leaf tobacco is condensed on the surface of the leaf tobacco. Since the flavor components leached from the two or more kinds of leaf tobacco raw materials are uniformly mixed in the high-pressure fluid, the treated leaf tobacco raw material is given a uniform flavor and taste. For example, by performing the above-mentioned treatment on two types of leaf tobacco raw materials having different flavor component contents, the flavor component of the leaf tobacco raw material having a large amount of flavor components is transferred to the leaf tobacco raw material having a small amount of flavor components, and the former It is possible to enhance the flavor and taste. Also, in the latter leaf tobacco raw material, since the flavor component is localized on the surface of the leaf tobacco, the flavor and taste is enhanced as compared with the untreated leaf tobacco raw material.

【0017】[0017]

【作用】本発明の葉たばこ原料の香喫味改良方法は、2
種以上の葉たばこ原料を処理槽内に封入し、処理槽内に
高圧流体を供給した後、処理槽内を所定の圧力および温
度で一定時間保持し、葉たばこの香味成分を浸出させ
る。これにより、葉たばこ内部の細胞内に含有されてい
る香味成分が高圧流体に移行する。高圧流体中でそれぞ
れの葉たばこ原料から浸出された香味成分は均一に混合
される。次いで、処理槽から高圧流体を排気して処理槽
内を減圧させて、浸出していた香味成分を葉たばこ原料
の表面に凝縮させる。これにより、香味成分が葉たばこ
原料が均一に付与される。
The method for improving the flavor and taste of the leaf tobacco material of the present invention is 2
After the seed tobacco raw material is enclosed in a treatment tank and a high-pressure fluid is supplied into the treatment tank, the inside of the treatment tank is maintained at a predetermined pressure and temperature for a certain period of time to leach the flavor component of the leaf tobacco. As a result, the flavor component contained in the cells inside the leaf tobacco is transferred to the high-pressure fluid. The flavor components leached from the respective leaf tobacco raw materials in the high-pressure fluid are uniformly mixed. Next, the high-pressure fluid is exhausted from the treatment tank to reduce the pressure inside the treatment tank, and the leached flavor component is condensed on the surface of the tobacco raw material. As a result, the flavor tobacco component is uniformly applied to the leaf tobacco raw material.

【0018】また、本発明の香喫味が改善された葉たば
こ原料は、葉たばこ内部の細胞内に含有されている香味
成分が所定圧力および温度の高圧流体により浸出され
る。高圧流体中でそれぞれの葉たばこ原料から浸出され
た香味成分は均一に混合される。この後、高圧流体の圧
力を減圧させると高圧流体中に溶解した香味成分が凝縮
し、葉たばこ原料の表面上に付着する。これにより、葉
たばこ原料の香味成分の分布が均一になっている。
In the leaf tobacco raw material with improved flavor and taste according to the present invention, the flavor component contained in the cells inside the leaf tobacco is leached by the high-pressure fluid at a predetermined pressure and temperature. The flavor components leached from the respective leaf tobacco raw materials in the high-pressure fluid are uniformly mixed. After that, when the pressure of the high-pressure fluid is reduced, the flavor component dissolved in the high-pressure fluid is condensed and adheres to the surface of the leaf tobacco raw material. As a result, the distribution of the flavor component of the leaf tobacco material is uniform.

【0019】[0019]

【実施例】以下、本発明の実施例を図面を参照して説明
する。図1は、本発明の葉たばこ原料の香喫味改善方法
の一例に用いる処理装置を示す概略図である。
Embodiments of the present invention will be described below with reference to the drawings. FIG. 1 is a schematic diagram showing a processing apparatus used in an example of the method for improving the flavor and taste of a leaf tobacco raw material according to the present invention.

【0020】図中11は、二酸化炭素12を収容するタンク
である。タンク11は、周面上に温度調節用のジャケット
11a を備えている。タンク11の塔頂部には、熱交換器13
およびバルブ14を介して二酸化炭素供給源(図示せず)
が接続されている。一方、タンク11の塔底部には、熱交
換器15、ポンプ1 6 、熱交換器17、バルブ18を介して、
処理槽19の底部と接続されている。処理槽19の周面上に
は温度調節用のジャケット19a が備えられている。処理
槽19の内部には、被処理対象の葉たばこ原料20、21が封
入される。処理槽19の上部には、排気パイプ22が接続さ
れ、その途中にはバルブ23が設けられている。
Reference numeral 11 in the figure is a tank for containing carbon dioxide 12. The tank 11 is a jacket for temperature control on the peripheral surface.
It has 11a. At the top of the tower of tank 11, heat exchanger 13
And carbon dioxide supply via valve 14 (not shown)
Is connected. On the other hand, at the bottom of the tower of the tank 11, via the heat exchanger 15, the pump 16, the heat exchanger 17, and the valve 18,
It is connected to the bottom of the processing tank 19. A jacket 19a for temperature control is provided on the peripheral surface of the processing tank 19. Inside the treatment tank 19, the leaf tobacco raw materials 20 and 21 to be treated are enclosed. An exhaust pipe 22 is connected to the upper part of the processing tank 19, and a valve 23 is provided in the middle thereof.

【0021】二酸化炭素供給源とタンク11の間に設けら
れた熱交換器13とバルブ14の間から分岐して分岐パイプ
24が接続されている。分岐パイプ24の他端部は、ポンプ
16および熱交換器17の間に接続されている。分岐パイプ
24の途中には圧力調節バルブ25が取り付けれている。
A branch pipe branched from between the heat exchanger 13 and the valve 14 provided between the carbon dioxide supply source and the tank 11.
24 are connected. The other end of the branch pipe 24 is a pump
It is connected between 16 and the heat exchanger 17. Branch pipe
A pressure control valve 25 is attached in the middle of 24.

【0022】また、バルブ18および処理槽19との間に
は、減圧用の分岐パイプ26が分岐して接続され、その途
中にはバルブ27が設けられている。上述のような構成か
らなる処理装置10を用いて、葉たばこ原料の香喫味改良
を次のようにして行う。まず、処理槽19に2種類の葉た
ばこ原料20,21 を互いに積層状に封入する。次いで、バ
ルブ23,27を閉鎖する。次に、タンク11よりポンプ16に
より熱交換器15,17を介して処理槽19に二酸化炭素を注
入する。二酸化炭素の温度は、0〜50℃、好ましくは、
5 〜40℃、さらに好ましくは8 〜15℃である。また、二
酸化炭素は、処理槽19内部が35〜100kg/cm2 、好ましく
は40〜80kg/cm 2 、さらに好ましくは、42〜75kg/cm 2
に加圧されるまで供給する。圧力調節弁25は所定の圧力
に設定され、処理槽19の圧力が設定値まで高められると
圧力調節弁25が開き、二酸化炭素はタンク11に戻される
ので、処理槽19には流入しない。このように処理槽19内
が所定の圧力に高められた状態で、10〜60分間維持す
る。これにより、2種類の葉たばこ原料20,21 の内部の
細胞内に含有される香味成分が二酸化炭素中に浸出され
る。浸出された2種類の葉たばこ原料20,21 の香味成分
は互いに混合し、均一になる。
A branch pipe 26 for pressure reduction is branched and connected between the valve 18 and the processing tank 19, and a valve 27 is provided in the middle thereof. Using the processing apparatus 10 having the above-mentioned structure, the flavor and taste of the leaf tobacco material is improved as follows. First, two kinds of leaf tobacco raw materials 20 and 21 are enclosed in a processing tank 19 in a laminated form. Then, the valves 23 and 27 are closed. Next, carbon dioxide is injected into the processing tank 19 from the tank 11 by the pump 16 via the heat exchangers 15 and 17. The temperature of carbon dioxide is 0 to 50 ° C., preferably
The temperature is 5 to 40 ° C, more preferably 8 to 15 ° C. Further, carbon dioxide, the treatment tank 19 inside 35 ~ 100kg / cm 2 , preferably 40 ~ 80kg / cm 2 , more preferably 42 ~ 75kg / cm 2.
Supply until pressurized. The pressure control valve 25 is set to a predetermined pressure, and when the pressure in the processing tank 19 is raised to a set value, the pressure control valve 25 opens and carbon dioxide is returned to the tank 11, so it does not flow into the processing tank 19. In this way, the inside of the processing tank 19 is maintained at a predetermined pressure and maintained for 10 to 60 minutes. As a result, the flavor components contained in the cells inside the two kinds of leaf tobacco raw materials 20, 21 are leached into carbon dioxide. The flavor components of the two leached leaf tobacco raw materials 20,21 are mixed with each other and become uniform.

【0023】この後、バルブ18を閉鎖し、バルブ23また
はバルブ27を開放し、処理槽19内の圧力を徐々に大気圧
まで下げる。これにより、二酸化炭素中に溶解する香味
成分が葉たばこ原料20,21 の表面上に凝縮する。この結
果、浸出された2種類の葉たばこ原料20,21 の香味成分
は互いに混合した後に、葉たばこ原料20,21 の表面に付
着するので、葉たばこ原料20,21 に均一な香喫味が付与
される。
After that, the valve 18 is closed, the valve 23 or the valve 27 is opened, and the pressure in the processing tank 19 is gradually reduced to atmospheric pressure. As a result, the flavor component dissolved in carbon dioxide is condensed on the surface of the leaf tobacco raw material 20, 21. As a result, the flavor components of the two kinds of leached leaf tobacco raw materials 20,21 adhere to the surface of the leaf tobacco raw materials 20,21 after being mixed with each other, so that a uniform flavor and taste is imparted to the leaf tobacco raw materials 20,21.

【0024】なお、排気パイプ22を介して排気された二
酸化炭素は、常法により回収して再利用することが可能
である。次に、葉たばこ原料の香喫味改善効果について
評価した。
The carbon dioxide exhausted through the exhaust pipe 22 can be recovered and reused by a conventional method. Next, the effect of improving the flavor and taste of the leaf tobacco material was evaluated.

【0025】試料用原料として香味成分の含有量が少な
いブラジル産黄色種中葉系[ 水分12%W.B.] と、香味
成分の含有量が多い米国産バーレー種本葉[ 水分12%
W.B.] を用いた。表1に示す重量の原料が上層、原料
が下層に位置するように処理槽19内に封入した。
[0025] As a raw material for samples, a yellow-colored middle leaf system from Brazil [water content 12% WB] with a low content of flavor components and a US Burley true leaf [water content 12% with a high content of flavor components]
WB] was used. The raw materials having the weights shown in Table 1 were enclosed in the treatment tank 19 so that the raw materials were located in the upper layer and the raw materials were in the lower layer.

【0026】原料およびに対して圧力75kg/cm 2
温度35℃、二酸化炭素流量50g/分の条件で二酸化炭素に
よる香味成分の浸出を30分間行った。次いで、処理槽19
の内部を大気圧まで減圧して、上層の原料を得た。実
施例1および2の上層の原料を用いて常法に従って巻
き上げて紙巻きたばことし、10人の特に訓練された専門
パネルによる未処理原料との比較による香喫味評価試験
を行った。この評価は、2点比較法により未処理の葉た
ばこを被処理検体と同様に作成したシガレットを対照品
として行った。すなわち、未処理品を対照品と比較して
差がない場合を0点、やや差がある場合を1点、かなり
差がある場合を3点とし、未処理品を対照品と比較して
香喫味がよい場合を(+)、悪い場合を(−)として採
点した(吉川誠次著「食品の品質測定法」44頁、光琳書
院、1963年発行)。この結果を表1に併記する。
Pressure to the raw materials and 75 kg / cm 2 ,
The flavor component was leached with carbon dioxide for 30 minutes at a temperature of 35 ° C. and a carbon dioxide flow rate of 50 g / min. Next, processing tank 19
The inside of the was depressurized to atmospheric pressure to obtain the upper layer raw material. Using the raw materials of the upper layers of Examples 1 and 2, a cigarette was wound up according to a conventional method and cigarettes were subjected to a flavor and taste evaluation test by comparison with untreated raw materials by a specially trained panel of 10 persons. This evaluation was carried out using a cigarette prepared by the same manner as the untreated leaf tobacco by the two-point comparison method as a control sample. That is, the untreated product was compared to the control product with 0 point, the slight difference was 1 point, and the significant difference was 3 point, and the untreated product was compared with the control product to give an aroma. Good taste was scored as (+) and bad taste was scored as (-) (Seiji Yoshikawa, "Measurement method of food quality", page 44, Korin Shoin, 1963). The results are also shown in Table 1.

【0027】[0027]

【表1】 [Table 1]

【0028】次に、表2に示すように、試験用原料とし
て香味成分の含有量の少ないブラジル産黄色種中葉系
[ 水分12%W.B.] と、香味成分の含有量が多い米国産
黄色種本葉[ 水分12%W.B.] を用いた。
Next, as shown in Table 2, as a test raw material, a Brazilian yellow-medium leaf type containing a small amount of a flavor component.
[Moisture 12% WB] and US yellow seed true leaf [moisture 12% WB] with high content of flavor components were used.

【0029】表2に示す重量の原料が上層、原料が
下層に位置するように処理槽19内に封入し、上記と同様
の条件で処理し、香喫味評価試験を行った。この結果を
表2に併記する。
A raw material having the weight shown in Table 2 was placed in the treatment tank 19 so that the raw material was positioned in the upper layer and the raw material was positioned in the lower layer. The results are also shown in Table 2.

【0030】[0030]

【表2】 [Table 2]

【0031】この結果から明らかなように、実施例1〜
4の処理された原料はいずれも香喫味の改善が認めら
れた。これは、香味成分を多く含有する下層の原料の
香味成分が二酸化炭素中に浸出された後、上層の原料
に凝縮したために、原料の香喫味が増強されたからで
ある。実施例2および4の場合には、上層の原料と下
層の原料の重量比が約4:1であるが、十分な香喫味
改善効果が得られることが確認された。
As is clear from this result, Examples 1 to 1
In all of the treated raw materials of No. 4, improvement in aroma and flavor was recognized. This is because the flavor component of the raw material of the lower layer containing a large amount of the flavor component was leached into carbon dioxide and then condensed in the raw material of the upper layer, so that the flavor and taste of the raw material was enhanced. In Examples 2 and 4, the weight ratio of the upper layer raw material to the lower layer raw material was about 4: 1, but it was confirmed that a sufficient flavor and taste improving effect was obtained.

【0032】次に、本発明の葉たばこ原料の香喫味改良
方法の他の実施例について説明する。図2は、本発明の
葉たばこ原料の香喫味改良方法を実施するための処理装
置の変形例を示す概略図である。この処理装置30は、2
つの処理槽31,32 を具備していること以外は、図1に示
す処理装置10と同様の構成からなる。第1の処理槽31,
および第2の処理槽32には、2種類の葉たばこ原料33,3
4 が積層状に封入される。2つの処理槽31,32 には、入
口側のバルブ35,36 と、出口側のバルブ37,38が取り付
けられている。
Next, another embodiment of the method for improving the flavor and taste of the leaf tobacco raw material of the present invention will be described. FIG. 2 is a schematic diagram showing a modified example of the processing apparatus for carrying out the method for improving the flavor and taste of a leaf tobacco raw material according to the present invention. This processing device 30 has 2
It has the same configuration as the processing apparatus 10 shown in FIG. 1 except that it is provided with one processing tank 31, 32. First treatment tank 31,
In the second treatment tank 32, there are two kinds of leaf tobacco raw materials 33,3.
4 are enclosed in a stack. Valves 35 and 36 on the inlet side and valves 37 and 38 on the outlet side are attached to the two processing tanks 31 and 32.

【0033】処理装置30では、次のようにして葉たばこ
原料の香喫味改良処理が行われる。まず、バルブ36、バ
ルブ37およびバルブ38を閉鎖した状態で第1の処理槽31
に二酸化炭素を供給して香味成分の浸出を行う。次い
で、バルブ35を閉鎖した後にバルブ37およびバルブ23を
解放して、第1の処理槽31内の圧力を減圧して、香味成
分の凝縮を行う。各操作の詳細については、上述の処理
装置10の場合と同様であり、同一の部材については同一
の符号を付してある。
In the processing device 30, the flavor and taste improving process of the leaf tobacco raw material is performed as follows. First, with the valves 36, 37, and 38 closed, the first treatment tank 31
Carbon dioxide is supplied to the to brew the flavor component. Next, after closing the valve 35, the valve 37 and the valve 23 are opened to reduce the pressure in the first processing tank 31 to condense the flavor component. Details of each operation are the same as in the case of the processing apparatus 10 described above, and the same members are denoted by the same reference numerals.

【0034】そして、バルブ35、バルブ37およびバルブ
38を閉鎖した状態でバルブ36を開放し、第2の処理層32
に二酸化炭素を供給して香味成分の浸出を行う。次い
で、バルブ36を閉鎖し、バルブ38およびバルブ23を開放
して、第2の処理層32内の圧力を減圧し、香味成分の凝
縮を行う。一方、第2の処理層32での葉たばこ原料33の
処理が終了する間に、第1の処理層31を開蓋して、処理
済の葉たばこ原料を系外に取り出し、次いで、新たな葉
たばこ原料33を第1の処理層31に充填する。そして、第
2の処理層32での葉たばこ原料33の処理が終了した後、
上記操作を繰り返す。
Then, the valve 35, the valve 37 and the valve
With the valve 38 closed, the valve 36 is opened and the second treatment layer 32
Carbon dioxide is supplied to the to brew the flavor component. Next, the valve 36 is closed, the valves 38 and 23 are opened, the pressure in the second processing layer 32 is reduced, and the flavor component is condensed. On the other hand, while the treatment of the leaf tobacco raw material 33 in the second treatment layer 32 is completed, the first treatment layer 31 is opened, the treated leaf tobacco raw material is taken out of the system, and then a new leaf tobacco raw material is used. The first treatment layer 31 is filled with 33. Then, after the treatment of the leaf tobacco raw material 33 in the second treatment layer 32 is completed,
The above operation is repeated.

【0035】以上説明した第2の実施例では、2つの処
理層31および32を交互に使用して葉たばこ原料33の処理
を半連続的に行うことができるため、操作効率を向上さ
せることができる。
In the second embodiment described above, the processing efficiency of the tobacco material 33 can be improved because the processing of the tobacco raw material 33 can be performed semi-continuously by alternately using the two processing layers 31 and 32. .

【0036】次に、本発明の葉たばこ原料の香喫味改良
方法の第3の実施例について説明する。第2の実施例と
同様に、図2に示す処理装置30において、第1の処理層
31での葉たばこ原料33の処理が終了した後、第1の処理
層31のバルブ35を閉鎖した状態で第2の処理槽32のバル
ブ36および排気パイプ22のバルブ23を閉鎖し、バルブ3
7,38 を徐々に開放する。
Next, a third embodiment of the method for improving the flavor and taste of the leaf tobacco raw material of the present invention will be described. Similar to the second embodiment, in the processing device 30 shown in FIG.
After the treatment of the leaf tobacco raw material 33 in 31 is completed, the valve 36 of the second treatment tank 32 and the valve 23 of the exhaust pipe 22 are closed while the valve 35 of the first treatment layer 31 is closed, and the valve 3
Release 7,38 gradually.

【0037】これにより、第2の処理槽32に第1の処理
槽31から二酸化炭素が導入される。第1の処理槽31およ
び第2の処理槽32の圧力がほぼ均一になった段階で、第
2の処理槽32の出口側のバルブ38を閉鎖し、入口側のバ
ルブ36を開放する。 これにより、タンク11から二酸化
炭素が第2の処理槽32へ供給され、内部圧力が上昇す
る。
As a result, carbon dioxide is introduced from the first treatment tank 31 into the second treatment tank 32. When the pressures in the first processing tank 31 and the second processing tank 32 become substantially uniform, the valve 38 on the outlet side of the second processing tank 32 is closed and the valve 36 on the inlet side is opened. As a result, carbon dioxide is supplied from the tank 11 to the second processing tank 32, and the internal pressure rises.

【0038】以降、上述と同様の操作により、第2の処
理槽32において香味成分の浸出および凝縮を行う。一
方、第2の処理槽32での葉たばこ原料33の処理が終了す
る間に、バルブ36およびバルブ22を開放し、大気圧近傍
まで減圧し、第1の処理槽31を開蓋して、処理済の葉た
ばこ原料を系外に取り出し、次いで新たな葉たばこ原料
33を第1の処理槽31に充填する。そして、第2の処理槽
32での葉たばこ原料33の処理が終了した後、上記操作を
繰り返し行う。
After that, the flavor component is leached and condensed in the second treatment tank 32 by the same operation as described above. On the other hand, while the treatment of the leaf tobacco raw material 33 in the second treatment tank 32 is completed, the valve 36 and the valve 22 are opened, the pressure is reduced to near atmospheric pressure, and the first treatment tank 31 is opened to perform the treatment. Take out the tobacco leaf raw material outside the system, and then use a new leaf tobacco raw material.
33 is filled in the first processing tank 31. And the second processing tank
After the processing of the leaf tobacco raw material 33 in 32 is completed, the above operation is repeated.

【0039】以上説明した第3の実施例では、第2の実
施例と同様に、2つの処理槽3132を交互に使用して葉
たばこ原料33の処理を半連続的に行うことができるた
め、操作効率を向上することができる。また、一方の処
理層で用いた二酸化炭素を再利用できると共に、この二
酸化炭素は香味成分を僅かに含んでいるので、香味成分
のロスを少なくすることができる。この結果、葉たばこ
原料の香喫味改良処理をより効率よく、かつ、経済的に
行うことができる。
In the third embodiment described above, as in the second embodiment, the treatment of the leaf tobacco raw material 33 can be performed semi-continuously by alternately using the two treatment tanks 31 and 32. The operation efficiency can be improved. In addition, the carbon dioxide used in one of the treatment layers can be reused, and since this carbon dioxide contains a slight amount of the flavor component, the loss of the flavor component can be reduced. As a result, the flavor and taste improving treatment of the leaf tobacco raw material can be performed more efficiently and economically.

【0040】[0040]

【発明の効果】以上説明した如く、本発明の葉たばこ原
料の香喫味改良方法によれば、2種類以上の葉たばこ原
料の香味成分を、所定圧力および温度で高圧流体中に浸
出させ、次いで、処理槽から高圧流体を排気して処理槽
内を減圧させて、浸出していた香味成分を葉たばこ原料
の表面に凝縮させる。この結果、浸出された香味成分は
二酸化炭素中に均一に混合された後に、葉たばこ原料の
表面に均一な分布で付着するので、葉たばこ原料の香喫
味を均一にすることができる。また、葉たばこ原料中の
香味成分は抽出分離して系外に取り出す必要がない。し
かも、抽出エキスを添加する必要もないので、設備およ
び操作が簡単ですみ、ランニングコストも軽減できる。
As described above, according to the method for improving the flavor and taste of the leaf tobacco raw material of the present invention, two or more kinds of the flavor components of the leaf tobacco raw material are leached into the high pressure fluid at a predetermined pressure and temperature, and then treated. The high-pressure fluid is exhausted from the tank to reduce the pressure in the processing tank, and the leached flavor component is condensed on the surface of the leaf tobacco raw material. As a result, the leached flavor component is evenly mixed in carbon dioxide and then adheres to the surface of the leaf tobacco material with a uniform distribution, so that the flavor and taste of the leaf tobacco material can be made uniform. Further, it is not necessary to extract and separate the flavor component in the leaf tobacco raw material and take it out of the system. Moreover, since it is not necessary to add an extract, equipment and operation are simple and running costs can be reduced.

【0041】また、本発明の香喫味が改善された葉たば
こ原料は、葉たばこ内部の細胞内に含有されている香味
成分が所定圧力および温度の高圧流体により浸出された
後、高圧流体の圧力を減圧させて高圧流体中に溶解した
香味成分を凝縮させて、葉たばこ原料の表面上に付着さ
れている。浸出された香味成分は二酸化炭素中に均一に
混合された後に、葉たばこ原料の表面に均一な分布で付
着するので、葉たばこ原料の香喫味を均一にできる。
Further, the leaf tobacco raw material of the present invention having an improved flavor and taste is depressurized by reducing the pressure of the high pressure fluid after the flavor component contained in the cells inside the leaf tobacco is leached by the high pressure fluid at a predetermined pressure and temperature. Then, the flavor component dissolved in the high-pressure fluid is condensed and attached to the surface of the tobacco raw material. The leached flavor component is evenly mixed in carbon dioxide and then adheres to the surface of the leaf tobacco raw material with a uniform distribution, so that the flavor and taste of the leaf tobacco raw material can be made uniform.

【図面の簡単な説明】[Brief description of drawings]

【図1】本発明の葉たばこ原料の香喫味改善方法の一実
施例に用いる処理装置を示す概略図。
FIG. 1 is a schematic view showing a processing apparatus used in an embodiment of a method for improving flavor and taste of a leaf tobacco raw material according to the present invention.

【図2】本発明の葉たばこ原料の香喫味改善方法の他の
実施例に用いる処理装置を示す概略図。
FIG. 2 is a schematic view showing a treatment apparatus used in another embodiment of the method for improving flavor and taste of leaf tobacco raw material according to the present invention.

【符号の説明】[Explanation of symbols]

10…処理装置、11…タンク、12…二酸化炭素、13,15,
17…熱交換器、14,18,23,26…バルブ、16…ポンプ、
19…処理槽、20,21 …葉たばこ原料、22,26…排気パイ
プ、24…分岐パイプ、25…圧力調節弁。
10 ... Processor, 11 ... Tank, 12 ... Carbon dioxide, 13, 15,
17 ... Heat exchanger, 14, 18, 23, 26 ... Valve, 16 ... Pump,
19 ... Treatment tank, 20, 21 ... Leaf tobacco raw material, 22, 26 ... Exhaust pipe, 24 ... Branch pipe, 25 ... Pressure control valve.

Claims (5)

    【特許請求の範囲】[Claims]
  1. 【請求項1】 (a)2種以上の葉たばこ原料を処理槽
    内に封入し、前記処理槽内に高圧流体を供給した後前記
    処理槽内を所定の圧力および温度で一定時間保持し、前
    記葉たばこの香味成分を浸出させる工程と、 (b)その後に前記処理槽から前記高圧流体を排気して
    前記処理槽内を減圧させて、前記浸出していた香味成分
    を前記葉たばこ原料の表面に凝縮させて、均一な香喫味
    を有する葉たばこ原料を得る工程を具備することを特徴
    とする葉たばこの香喫味改良方法。
    1. (a) Two or more kinds of leaf tobacco raw materials are enclosed in a treatment tank, a high-pressure fluid is supplied into the treatment tank, and then the inside of the treatment tank is maintained at a predetermined pressure and temperature for a certain period of time. A step of leaching the flavor component of leaf tobacco, and (b) after that, the high-pressure fluid is exhausted from the treatment tank to reduce the pressure in the treatment tank, and the leached flavor component is condensed on the surface of the leaf tobacco raw material. A method for improving the flavor and taste of leaf tobacco, comprising the step of obtaining a raw material for tobacco having a uniform flavor and taste.
  2. 【請求項2】 工程(a)において、高圧流体が、二酸
    化炭素、亜酸化窒素、低級炭化水素およびフルオロカー
    ボン類からなる群から選択される請求項1記載の葉たば
    この香喫味改良方法。
    2. The method for improving the flavor and taste of leaf tobacco according to claim 1, wherein the high-pressure fluid in step (a) is selected from the group consisting of carbon dioxide, nitrous oxide, lower hydrocarbons and fluorocarbons.
  3. 【請求項3】 工程(a)において、高圧流体が二酸化
    炭素であって、前記処理槽内を35〜100Kg /cm2 の圧力
    および0〜50℃の前記二酸化炭素の臨界点近傍の条件に
    設定する請求項1記載の葉たばこの香喫味改良方法。
    3. In step (a), the high-pressure fluid is carbon dioxide, and the inside of the treatment tank is set to a pressure of 35 to 100 kg / cm 2 and a condition of 0 to 50 ° C. near the critical point of carbon dioxide. The method for improving the flavor and taste of leaf tobacco according to claim 1.
  4. 【請求項4】 工程(a)において、処理槽内を所定の
    圧力および温度に維持する時間が10分〜60分間である請
    求項1記載の葉たばこの香喫味改良方法。
    4. The method for improving the flavor and taste of leaf tobacco according to claim 1, wherein, in the step (a), the time for maintaining the inside of the treatment tank at a predetermined pressure and temperature is 10 minutes to 60 minutes.
  5. 【請求項5】 請求項1記載の葉たばこの香喫味改良方
    法により処理された葉たばこ原料。
    5. A leaf tobacco raw material treated by the method for improving flavor and taste of leaf tobacco according to claim 1.
JP16416894A 1994-07-15 1994-07-15 Improvement of aroma and flavor of leaf tobacco raw material and leaf tobacco raw material improved in aroma and flavor Pending JPH0823952A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
JP16416894A JPH0823952A (en) 1994-07-15 1994-07-15 Improvement of aroma and flavor of leaf tobacco raw material and leaf tobacco raw material improved in aroma and flavor

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
JP16416894A JPH0823952A (en) 1994-07-15 1994-07-15 Improvement of aroma and flavor of leaf tobacco raw material and leaf tobacco raw material improved in aroma and flavor

Publications (1)

Publication Number Publication Date
JPH0823952A true JPH0823952A (en) 1996-01-30

Family

ID=15788027

Family Applications (1)

Application Number Title Priority Date Filing Date
JP16416894A Pending JPH0823952A (en) 1994-07-15 1994-07-15 Improvement of aroma and flavor of leaf tobacco raw material and leaf tobacco raw material improved in aroma and flavor

Country Status (1)

Country Link
JP (1) JPH0823952A (en)

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005532821A (en) * 2002-07-18 2005-11-04 ファセックス・コーポレーション Reduction of components in tobacco
WO2006046392A1 (en) * 2004-10-28 2006-05-04 Japan Tobacco Inc. Method for extracting component from material to be processed and apparatus used in the method
JP2014503199A (en) * 2010-11-29 2014-02-13 上海煙草集団有限責任公司 Supercritical extraction method of characteristic fragrance substances in tobacco leaves of different fragrance types
CN104188086A (en) * 2014-08-20 2014-12-10 云南中烟工业有限责任公司 Method for improving smoking flavor quality of cigarettes with green plums
CN104188088A (en) * 2014-08-20 2014-12-10 云南中烟工业有限责任公司 Method for improving smoking flavor quality of cigarettes with preserved plums
WO2015029977A1 (en) 2013-08-27 2015-03-05 日本たばこ産業株式会社 Tobacco raw material, method for manufacturing same, and tobacco product

Cited By (10)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2005532821A (en) * 2002-07-18 2005-11-04 ファセックス・コーポレーション Reduction of components in tobacco
US7798151B2 (en) 2002-07-18 2010-09-21 Us Smokeless Tobacco Co. Reduction of constituents in tobacco
JP4821024B2 (en) * 2002-07-18 2011-11-24 ファセックス・コーポレーション Reduction of components in tobacco
US8555895B2 (en) 2002-07-18 2013-10-15 U.S. Smokeless Tobacco Company Llc Reduction of constituents in tobacco
US10045557B2 (en) 2002-07-18 2018-08-14 Us Smokeless Tobacco Co. Reduction of constituents in tobacco
WO2006046392A1 (en) * 2004-10-28 2006-05-04 Japan Tobacco Inc. Method for extracting component from material to be processed and apparatus used in the method
JP2014503199A (en) * 2010-11-29 2014-02-13 上海煙草集団有限責任公司 Supercritical extraction method of characteristic fragrance substances in tobacco leaves of different fragrance types
WO2015029977A1 (en) 2013-08-27 2015-03-05 日本たばこ産業株式会社 Tobacco raw material, method for manufacturing same, and tobacco product
CN104188086A (en) * 2014-08-20 2014-12-10 云南中烟工业有限责任公司 Method for improving smoking flavor quality of cigarettes with green plums
CN104188088A (en) * 2014-08-20 2014-12-10 云南中烟工业有限责任公司 Method for improving smoking flavor quality of cigarettes with preserved plums

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