KR100883711B1 - Tobacco material, flavoring agent, and regenerated tobacco material, reduced in stimulus and pungency in the smoking stage, method of preparing tobacco material and method of preparing flavoring agent - Google Patents

Abstract

Tobacco material reduces the irritation and spicy taste at the time of smoking by reducing the content rate of coloring acidic water-soluble high molecular substance.

Description

TOBACCO MATERIAL, FLAVORING AGENT, AND REGENERATED TOBACCO MATERIAL, REDUCED IN STIMULUS AND PUNGENCY IN THE SMOKING STAGE, METHOD OF PREPARING TOBACCO MATERIAL AND METHOD OF PREPARING FLAVORING AGENT}

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to the field of improving the taste of tobacco, and in particular, a tobacco material, a flavoring agent, a regenerated tobacco material, a method for producing a tobacco material, and a flavoring agent, which have reduced irritation and spicy taste during smoking. It is about a method.

Natural tobacco material exhibits unwanted tastes such as irritation and spicy taste, and in particular, Burley cigarettes have strong taste characteristics such as irritation and spicy taste. What has been done has been done. However, the details of the cause of such unwanted tastes have not been elucidated yet. Conventional flavoring techniques and treatment methods for improving tastes are based on experience and have problems in terms of efficiency and cost (Tobacco Reporter , July 2003, pp. 64-70).

Therefore, if the causative ingredient of the irritating and spicy taste in natural tobacco material, especially Burley tobacco, can be chemically clarified, it is possible to efficiently improve the flavor of natural tobacco material by the precise reduction treatment. I think.

Disclosure of the Invention

Therefore, in the present invention, by chemically clarifying the causative ingredient of irritation and spicy taste in natural tobacco material, especially Burley tobacco, the causative ingredient of irritation and spicy taste is reduced in a form based on its physical and chemical properties. It is also an object of the present invention to provide a means for improving the flavor of natural tobacco ingredients.

The inventors of the present invention fractionated Burley's tobacco water extract by various chromatographic techniques, produced cigarettes using each fraction, and expressed the stimulus and the pungent taste as an indicator that the irritation and spicy taste were expressed by sensory evaluation. The causative component was purified. As a result, it became clear that the causative component of the irritation and pungent taste (hereinafter, referred to as "the present causal component") is a colored acidic water-soluble high molecular substance contained in the water extract. In the course of fractional purification, the physical and chemical properties of the development of the method for reducing the causative agent became clear. In addition, since the causative component is nonvolatile, it is considered that it is not a direct irritation / taste component, but a precursor component which generates a irritation / taste component when smoking. The present invention is based on these findings.

That is, according to the 1st aspect of this invention, the tobacco material characterized by reducing the irritation and spicy taste at the time of smoking by reducing the content rate of a coloring acidic water-soluble high molecular substance is provided.

According to the second aspect of the present invention, there is provided a tobacco flavoring agent comprising a tobacco extract having reduced irritation and spicy taste cause components by reducing the content of the colored acidic water-soluble high molecular substance.

According to a third aspect of the present invention, there is provided a regenerated tobacco material formed by adding a flavoring agent comprising an aqueous extract from a natural tobacco material to a regenerated tobacco web comprising fibers which are the extraction residues of the natural tobacco material. A recycled tobacco material is provided, wherein the flavoring agent is the flavoring agent of the present invention.

According to the 4th aspect of this invention, the manufacturing method of the tobacco material characterized by reducing the coloring acidic water-soluble high molecular substance is provided.

According to a fifth aspect of the present invention, there is provided a method for producing a flavoring agent, wherein the coloring acidic water-soluble high molecular substance is reduced with an aqueous extract from a natural tobacco material.

Implement the invention  Best form for

Hereinafter, the present invention will be described in more detail.

In the present invention, in order to chemically clarify the causative agent of irritating and spicy taste of natural tobacco material, especially Burley tobacco material, Burley tobacco material was extracted with an aqueous solvent to obtain an extract. The extraction residue consists essentially of fibers. This extraction residue was slurried by a conventional method, papermaking was carried out, a regenerated web sheet was produced, and it was re-cut to obtain regenerated tobacco flesh.

On the other hand, the extract was treated with an ultrafiltration membrane having a fractional molecular weight of 10,000 daltons, and a fraction having a molecular weight of 10,000 Daltons and a molecular weight of 10,000 Daltons or more were obtained. Fractions having a molecular weight of less than 10,000 daltons were concentrated, added to the regenerated tobacco flesh, and a cigarette was prepared using this. When this cigarette was used for the sensory test, it was evaluated that the taste was greatly improved in that the cigarette produced using the regenerated tobacco flesh to which the extract was added as it had little irritation and spicy taste. From these results, it was estimated that this causative component exists in the water-soluble polymer fraction of molecular weight 10,000 Daltons or more.

However, since most of the flavor components (sugars, amino acids, glycosides, etc.) have been removed, the fraction having a molecular weight of 10,000 Daltons or more cannot be evaluated in a cigarette produced by adding this to the regenerated tobacco flesh. Therefore, the polymer fraction of 10,000 Daltons or more of molecular weight was added to the evaluation cigarette produced separately, and the sensory test was done. As a result, irritation and spicy tastes, such as Burley species, were expressed, supporting the above estimation.

From the above examination, in each of the following purification steps, the ultrafiltration treatment of the fractional molecular weight 10,000 Daltons was performed about each fraction, and the component of molecular weight 10,000 Daltons or more was evaluated.

In addition, using each fraction, the cigarette for evaluation described below was produced, the sensory test was carried out, and the fraction advanced by making the expression of a stimulus and a spicy taste into an index.

<Sensory Evaluation Method of Fractions>

The sensory evaluation of ten expert panelists evaluated whether the evaluation cigarette to which each fraction was added was expressed compared with the control cigarette which added only purified water, and whether the irritation and spicy taste were expressed. As the cigarette for evaluation, a perfume-free additive of a commercially available ultra low nicotine tar product (tar 1 mg, nicotine 0.1 mg) was used. This cigarette tends to have a small taste effect with respect to the amount of flavor. However, the cigarette has little effect on the taste of the cigarette, and a satisfactory result for judging the taste effect of each fraction is obtained. Each fraction was added by dissolving a fraction derived from 20 g of Burley's tobacco raw material into 1 mL of purified water and injecting 10 µL (corresponding to a fraction derived from 0.2 g of raw material) into a cigarette for evaluation in a syringe. The amount of flesh per cigarette is about 0.6 g, and the amount of each fraction added corresponds to about one-third of the amount of meat.

<Preliminary Review of Fractional Tablets>

For the purpose of fractional purification of the causative component, various purification methods for fractionation of water-soluble polymers were examined. However, since the irreversible adsorption to insolubilization, resin, etc. occurs by the change of pH and ionic strength by a fractionation operation, the systematic fraction from the beginning was difficult. Therefore, after gathering knowledge in various unit fractionation operations, a combination of unit fractionation methods was examined.

<Knowledge in Unit Fraction Operation>

(1) This causative component is easier to dissolve in a brine solution than purified water, and is more easily dissolved under basic conditions than under acidic conditions. However, if the basicity of the aqueous solution is high, there is a risk of reaction and decomposition, so that an aqueous solution of a weakly acidic salt (sodium acetate) is used for extraction from the natural tobacco raw material. Although extraction temperature examined room temperature (about 25 degreeC), 60 degreeC, and 90 degreeC, the extract obtained by the extraction process at room temperature had the strongest and hot taste.

(2) As mentioned above, the fractionation process by the ultrafiltration membrane of the fractional molecular weight 10,000 Daltons confirmed the irritation and spicy taste to the fraction of molecular weight 10,000 Daltons or more.

(3) The causative agent differs from polysaccharides and the like, and is adsorbed by a reverse phase resin and eluted with water / methanol or the like.

(4) The causative component is adsorbed by an anion exchange resin such as diethylaminoethyl cellulose (DEAE cellulose) to exhibit the properties of an acid.

(5) Different from proteins and polysaccharides, the causative component was present in the soluble portion of the mixed solvent without being precipitated by the methanol / water (volume ratio 9/1) mixed solvent.

(6) Representative flavonoids in tobacco did not exhibit irritation or pungent taste, but had a property of associating with a polymer and were colored, and thus removed as an interference component (adsorption to polyvinylpyrrolidone resin).

Based on the above preliminary examination, the fractionation scheme in which the best result is obtained is described in detail below.

<Refining Scheme of Irritating and Spicy Causing Ingredients in Burley Tobacco Ingredients>

Burley's middle bone (leaves, thick veins of leaves) had a light fragrance, and the irritation and spicy taste were remarkable.

The Burley seed bone-bone raw material was grind | pulverized, and extraction was performed by stirring for 30 minutes at room temperature in 10-times 0.1 M sodium acetate aqueous solution. The extract was filtered and then centrifuged to remove subdivision. This extract was provided to an adsorber column of a reversed phase, and the column was washed with water. The dark brown solution eluting with water / methanol or water / acetonitrile, specifically water / methanol (6/4), was concentrated under reduced pressure to remove the organic solvent, and a small amount of polyvinylpyrrolidone was added thereto. Polyphenols were removed. Subsequently, the treatment liquid was subjected to ion exchange chromatography with DEAE-cellulose. The column was washed with water to remove the neutral base component, and then eluted with an aqueous sodium hydroxide solution. The eluate was subjected to ultrafiltration (fractional molecular weight 10,000 daltons) to remove the low molecular weight component, and washed with water and lyophilized. Furthermore, fractional precipitation was carried out with methanol / water (9/1) to remove centrifuged polysaccharides and proteins. The supernatant was concentrated under reduced pressure, and freeze-dried to obtain a final product. The final refined product of the causative ingredient was obtained in a yield of about 0.2% from the raw material, and at a concentration of about 400 ppm with respect to the cigarette for flavor-free evaluation, all 10 professional panelists expressed the irritating and pungent taste peculiar to Burley species. Confirmed.

The gel filtration high performance liquid chromatogram of the causative agent is shown in Fig. 1 (see Example 1 below). As apparent from Fig. 1, the causative agent has a molecular weight of 10,000 to 60,000 Daltons, and a peak molecular weight of 16,000 Daltons. This causative component is an acidic substance as mentioned above, and its aqueous solution shows dark brown to black brown depending on concentration (refer to the ultraviolet visible absorption spectrum shown in FIG. 2). Moreover, unlike pectin, protein, etc. which are water-soluble polymers other than what is contained in tobacco, it is soluble in hydrous alcohol.

3 shows the infrared absorption spectrum of the causative agent. As shown in Fig. 3, the causative component exhibits absorption peaks at 3423, 2935, 1618, 1411, 1261, 1070, and 534 cm ⁻¹ .

The elemental analysis of this causal component is as follows.

C: 36.2%; H: 4.70%; N: 4.09%; Ash: 12.6%.

The characteristics of the ultraviolet visible absorption spectrum of the causative ingredient are similar to those of brown polymer called meranozin in general foods. There have been many studies on melanoids in foods, and their production involves Maillard (non-enzymatic browning) reactions such as saccharide-amino acids and oxidative polymerization (enzymatic browning) reactions by enzymes of polyphenols. I am doing it. However, because the ingredients involved in each food are different, the chemical composition and properties are different, and the general chemical structure is undetermined (Kazhiko Takamiya, `` Science of Food from Color, '' p.183-191 (2004); "Starch Science"). Vol. 38, No. 1, p. 73-79 (1991)).

On the other hand, the coloring component in Burley's tobacco raw material is called a brown pigment, and the chemical property is similar to the present causative ingredient. Chemical examination is performed about the brown pigment | dye, Arch. Biochem. Biophys., 86, 94-101 (1960) or Arch. Biochem. Biophys., 93, 580-590 (1961) is considered to be a polymer component in which an oxidative polymerization product (enzymatic browning reaction) of polyphenols (chromoic acid and rutin) is combined with proteins, iron ions, and the like. Subsequent studies have made it clear that brown pigments in tobacco can be divided into several different chemical compositions (see J. Agric. Food Chem., 26 (1978), 380-385).

In addition, a brown pigment analysis method for leaf tobacco and a method for discriminating between normal leaves and deteriorated leaves using the same have been proposed (Japanese Patent Laid-Open No. 11-83827). In this assay, the crude extract of leaf tobacco was gradually increased in acetonitrile ratio in reversed-phase liquid chromatograph of water / acetonitrile solvent system to separate brown pigment components of different polarity, and to distinguish normal leaves and deteriorated leaves from the ratio. To do. In the quality grade of raw leaf tobacco, the color tone is an element of determination, and in that sense, the brown pigment component which constitutes the color tone is important. However, there is no report on the direct taste effect of this ingredient.

In view of the above, it has been found for the first time that a natural tobacco material, particularly a coloring acidic polymer component (the main causative ingredient) in a Burley tobacco ingredient, expresses the distinctive irritation and spicy taste of Burley. It was also found that the causative agent is similar in chemical properties to the so-called melanoids or the brown pigment component of tobacco.

Therefore, by reducing this causative ingredient from natural tobacco material, especially Burley tobacco raw material, it can reduce the irritation and spicy taste, and can improve a taste efficiently. That is, according to this invention, the tobacco material characterized by reducing the stimulation and spicy taste at the time of smoking by reducing the content rate of a coloring acidic water-soluble high molecular substance can be provided.

In addition, the extract obtained by reducing the causative component from the extract obtained by extracting the natural tobacco material with an aqueous extracting solvent is, as it is, or concentrated or freeze-dried to reduce the causative ingredient of irritation and spicy taste. Can be used as The regenerated tobacco material can be obtained by adding the tobacco flavoring agent to the regenerated web sheet produced by the usual method using the fibrous material as the extraction residue.

Here, as the natural tobacco material to be used for the extraction treatment, tobacco leaves, flesh, ribs, stems, roots and mixtures thereof can be used. As the extraction solvent, an aqueous solvent can be used. The aqueous extraction solvent such as water may be alkaline or acidic. As the aqueous extraction solvent, a mixture of water and a water miscible organic solvent can also be used. Examples of such organic solvents are alcohols such as ethanol. In these extraction solvents, inorganic salts such as sodium chloride may be dissolved and used. Extraction processing can be normally performed at the temperature of room temperature (about 25 degreeC)-100 degreeC for about 5 minutes-about 6 hours.

After the completion of the extraction process, the obtained extraction mixture is subjected to, for example, a separation operation by compression filtration or the like, and divided into an extraction liquid and an extraction residue (fiber). The tobacco flavor agent of this invention is obtained by reducing this causative component with the obtained extraction liquid. This tobacco flavor agent can be used as it is, or concentrated or freeze-dried.

On the other hand, a slurry is prepared using the extraction residue and papermaking to produce a recycled tobacco web. The regenerated tobacco web may be entirely composed of the extraction residue, or a part thereof may be composed of the extraction residue. Moreover, the extraction residue may be an extraction residue obtained by directly extracting the resultant to prepare the flavoring agent of the present invention, or may be an extraction residue obtained by extracting a natural tobacco material for another purpose.

Next, a more specific method for reducing the causative component seen from the extract will be described. This abatement method is based on the physical and chemical properties of the causative agent. That is, the causative agent is obtained by using physical and chemical properties such as those having a molecular weight of 10,000 to 60,000, substance having a low polarity compared with tobacco components such as pectin, and an acidic water-soluble polymeric substance. The taste can be improved by efficiently reducing the components. Below, the method of reducing this causative component is explained in full detail. In addition, the acquisition method of the extraction liquid from a natural tobacco material is as above-mentioned.

<Reduction method by ultrafiltration method of this causative ingredient>

The ultra-filtration method using the semi-permeable membrane or a fluorofiber etc. extracts from the natural tobacco raw material removes the polymer component of molecular weight 1,000 Daltons or more, Preferably 10,000 Daltons or more. This removal operation can also be performed by dialysis or gel filtration. Fractions of less than 1,000 Daltons in molecular weight, preferably less than 10,000 Daltons in molecular weight can be used as flavoring agents.

<Reduction method by ion exchange of this causative ingredient>

The extract from the natural tobacco raw material is supplied to an adsorption treatment by an anion exchange resin (representative example: DEAE cellulose (DEAE Cellopine (trade name), etc.), and the resin is removed by filtration, etc. The filtrate obtained is reduced in the causative component This filtrate can be used as a flavoring agent, and an ion exchange membrane can also be applied to this operation.

<Reduction method by adsorption resin etc. of this causative ingredient>

Extracts from natural tobacco raw materials are subjected to adsorption treatment with activated carbon, adsorbent resins (polystyrene / divinylbenzene copolymers, etc.), or reversed phase adsorbents (e.g. octadecyl silica gel (ODS), etc.), and the adsorbents are separated. , Process liquid is obtained. The adsorbent is washed with water, water / alcohol and the like, and the washing solution is added to the treatment liquid. This treatment liquid can be used as a tobacco flavoring agent.

<Reduction method by acid precipitation of the causative agent>

Since the causative component is a high molecular material having an acidic property, it can be insolubilized and separated by lowering the pH (hydrogen ion concentration) of the solution (J. Agric. Food Chem., 26 (1978), See the technique in 380-385). Specifically, the inorganic acid (sulfuric acid, phosphoric acid, etc.) or organic acid (oxalic acid, etc.) is added to the extract from the natural tobacco raw material, and pH is preferably reduced to 2 or less. After removing the precipitate by filtration or centrifugation or the like, alkali (calcium hydroxide or the like) is added to return the pH to its original state. When oxalic acid is used, it becomes water-insoluble calcium oxalate by treating with calcium hydroxide and can be removed by centrifugation or the like. This treatment liquid can be used as a flavoring agent.

<Reduction method by solvent precipitation of this causative ingredient>

This causative ingredient is different from other polysaccharides and proteins and is soluble in water / methanol (volume ratio 1/9) mixed solvents, but insoluble in solvents having lower polarities. This property can be used to isolate the causative agent from other components. Examples of the solvent having low polarity include alcohols, specifically, aliphatic alcohols such as methanol (100%), ethanol and isopropanol, aromatic alcohols such as benzyl alcohol, or other water-soluble solvents such as acetone, methyl ethyl ketone, acetonitrile or the like. It can be used as a mixed solvent. In this case, for example, water, such as hexane, can be used because an immiscible solvent is soluble in a solvent containing alcohol and the like. Moreover, fractional precipitation can be performed by changing the kind of solvent step by step, and the fraction can be selected based on the analysis value of the causative component.

<Method of reducing the present causative component by the combination of the above treatments>

Reduction of the causative agent from the tobacco raw material can be carried out either alone or in combination. In addition, it is also possible to adjust the amount of reduction of the component by the selection of conditions or to add an appropriate amount of the separated component to the recycled tobacco web.

Moreover, 2 or more types of flavoring agents obtained by said reduction method can also be mixed.

As described above, according to the present invention, by removing the colored acidic water-soluble high molecular substance from the natural tobacco material (or its extract), the irritation and spicy taste at the time of smoking of the final tobacco product can be reduced. In that case, the coloring acidic water-soluble high molecular substance is 10% or more of the initial amount (amount present in the natural tobacco material, or the weight in the extract as it is extracted from the natural tobacco material with the aqueous extraction solvent) from the feeling of irritation and spicy taste reduction. (Up to 100%), preferably at least 50%, more preferably at least 80%.

BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a gel filtration high performance liquid chromatogram of colored acidic water-soluble high molecular substance (irritant and pungent causative ingredient).

Fig. 2 is an ultraviolet visible absorption spectrum of colored acidic water-soluble high molecular substance (irritation and spicy taste cause component).

Fig. 3 is an infrared absorption spectrum of colored acidic water-soluble high molecular substance (irritant and pungent causative ingredient).

Hereinafter, the present invention will be described in more detail with reference to Examples and Reference Examples.

Example 1 Assay of Present Causative Ingredients

As an index for reducing the causative component, a simplified analysis method of the causal component using high performance liquid chromatography was established. 1.0 g of Burley's tobacco raw material (in the case of extract, 1.0 g of tobacco raw material is freeze-dried) was pulverized, 10 ml of 0.1 M aqueous sodium acetate solution was added thereto, stirred at room temperature for 30 minutes, filtered and centrifuged. The supernatant was passed through a reversed phase solid phase extraction cartridge (oasis HLB (6 cc, 500 mg, Otazu Co.)), and washed with water and eluted with 10 mL of acetonitrile / water (6/4). The eluate was concentrated under reduced pressure to remove acetonitrile, passed through a minicolumn of polyvinylpyrrolidone resin (PolyCura VT (Wakjunyaku)), and furthermore, anion exchange solid phase extraction cartridge (Vondoelt DEA (500 mg, volley) Ansa provided)). After washing with water, the solution was eluted in 4 mL of 0.4 N aqueous sodium hydroxide solution, and the eluate was centrifuged with ultrafiltration and buffer (0.1 M saline) using an ultrafiltration device (Amicon Ultra 4 (fractional molecular weight 10,000 Daltons, Myrpor)). 0.1 M phosphate buffer (pH 6.8)) was exchanged, and finally, the volume thereof was made up to 5 mL in the same buffer solution and subjected to high performance liquid chromatography analysis.

<Analysis condition>

High-speed liquid chromatograph model: azirent company 1100 type

Column: Protein Pack 125 (Otazu Corporation)

Solvent: 0.1 M phosphate buffer containing 0.1 M salt (pH 6.8)

Solvent Flow Rate: 1.0mL / min

Detector: diode ally; measuring wavelength 410 nm.

Representative chromatograms are shown in FIG. 1. The integral value of the wavelength 410 nm peak in this chromatogram is used as an index of the reduction of the causative component.

In addition, the ultraviolet visible absorption spectrum of this causal component obtained here was as showing in FIG. 2, and the infrared absorption spectrum was as showing in FIG. The elemental analysis results are as shown above.

Reference Example: Production of Recycled Cigarette Sheets

75 g of Burley's tobacco raw material (heavy bone: lamina weight ratio = 1: 1) was immersed in 0.75 L of hot water at 60 ° C. for 30 minutes, followed by compression filtration to separate the filtrate (extract liquid) and the extraction residue (fiber). After slurrying the fibers by a conventional method, papermaking was carried out to obtain a recycled tobacco web sheet. The weight of the recycled tobacco web sheet after the roughening treatment was 20.6 g. The recycled web sheet was re-cut to obtain raw tobacco flesh.

On the other hand, the filtrate (about 0.5L) was concentrated under reduced pressure to 50 mL or less, sprayed onto the raw tobacco meat, dried, and then subjected to a roughening treatment (apparatus under a certain condition of temperature and humidity until the equilibrium of moisture) to reproduce the tobacco cigarette. Got it. Using this, a cigarette (about 0.6 g of flesh per one skin) was produced by rolling operation by hand.

Example 2

The filtrate (0.5 L, equivalent to 75 g of raw material) obtained in the reference example was centrifuged (3000 rpm, 10 minutes) to remove the insoluble portion, and then an ultrafiltration disc using a semi-permeable membrane made of regenerated cellulose having a fractional molecular weight of 10,000 Daltons (Millipore Ultra Cell PLGC). An ultrafiltration treatment using an ultrafiltration disc and a nominal fraction molecular weight of 10,000) was performed. The yields after freeze drying of the permeate and the concentrate were 12.8 g and 2.1 g, respectively. The freeze-dried product of the permeate was dissolved in 50 mL of water, sprayed in the total amount to the raw material unit obtained in the reference example, and regenerated tobacco meat was obtained. Using this recycled tobacco flesh, a cigarette was produced as in the reference example.

Example 3

Reference Example Centrifugation (3000 rpm, 10 minutes) of the filtrate (0.5 L, equivalent to 75 g of raw material) was used to remove the insoluble portion, and 50 mL (volume of humid resin) was added to the anion exchange resin (DEAE Cellopine, manufactured by Biochemical Industry). After performing, the filtration process was performed. The treatment liquid was concentrated under reduced pressure, sprayed whole quantity to the raw material unit obtained by the reference example, and regenerated tobacco meat was obtained. Using this recycled tobacco flesh, a cigarette was produced as in the reference example.

Example 4

Reference Example A filtrate (0.5 L, equivalent to 75 g of raw material) was centrifuged (3000 rpm, 10 minutes) to remove an insoluble portion, followed by coloring through a column of reversed-phase adsorption resin (Oasis HLB; 6 g × 2 pieces of resin, Otazu Co., Ltd.). The component was adsorbed. The treatment liquid was concentrated under reduced pressure, sprayed whole quantity to the raw material unit obtained by the reference example, and regenerated tobacco meat was obtained. Using this recycled tobacco flesh, a cigarette was produced as in the reference example.

<Analytical Values and Taste Evaluations of Reference Examples and Examples 2 to 4>

The analysis value (peak area of a wavelength of 410 nm in a liquid chromatogram; relative value) in the liquid chromatogram as mentioned in Example 1 was calculated | required in the extract liquid corresponding to 1 g of raw materials. In addition, the evaluation of the reduction in irritation and spicy taste was shown by the number of people who evaluated that the irritation and spicy taste clearly decreased with respect to the cigarette of the reference example among 10 specialized panels. The results are shown in Table 1.

Analysis value of present causative component in extract Reduction evaluation of irritation and spicy taste Taste comments Reference Example (No Processing: Control) 454.8 Irritation and spicy tastes strong and remain in the mouth later. Bitter, bitter, unpleasant and unusual. Example 2 (Ultrafiltration Treatment) 27.5 10/10 Almost no irritation or spicy taste, and little left in the mouth later. The discomfort and unusualness are strong and it is easy to inhale. Example 3 (Ion Exchange Treatment) 81.0 6/10 Irritation and spicy taste are reduced. Later it remains slightly in your mouth. The bitter taste is reduced, but the mountain odor is slightly stronger. Example 4 (Reverse Resin Treatment) 23.0 10/10 Almost no irritation or spicy taste, and little left in the mouth later. There is a slight odor.

As mentioned above, although this invention was demonstrated according to various aspects, the Example, etc., this invention is not restrict | limited by these aspects and Examples. The stimulus and spicy taste-causing ingredients that the inventors initially found are not limited to Burley, but can also be included in other tobacco species (for example, yellow, orient, and native), and the present invention relates to those tobacco species or those tobacco. Needless to say, the present invention can be applied to natural tobacco materials including species, and is widely applied to natural tobacco materials in general.

As described above, by reducing the coloring acidic water-soluble high molecular substance in the water-soluble component in the tobacco material according to the present invention, without the addition of various flavors and treatment process conventionally used for taste improvement of tobacco raw materials, The irritation and spicy taste of tobacco material can be reduced.

Claims (9)

A tobacco material which reduces the irritation and spicy taste during smoking by reducing the content of colored acidic water-soluble high molecular materials having a molecular weight of 10,000 to 60,000 Daltons. delete The tobacco material according to claim 1, wherein the tobacco material comprises Burley type tobacco. A tobacco flavoring agent comprising a tobacco extract wherein the content of the coloring acidic water-soluble high molecular substance having a molecular weight of 10,000 to 60,000 daltons is reduced to reduce irritant and pungent ingredient. delete The tobacco flavor according to claim 4, wherein the tobacco extract is derived from Burley tobacco. A regenerated tobacco material formed by adding a flavoring agent comprising an aqueous extract from a natural tobacco material to a regenerated tobacco web comprising fibers as an extraction residue of a natural tobacco material, wherein said flavoring agent is a tobacco extract according to claim 4 Recycled tobacco material. A method for producing a tobacco material comprising reducing a coloring acidic water soluble high molecular substance having a molecular weight of 10,000 to 60,000 daltons. A method for producing a flavoring agent comprising reducing a coloring acidic water-soluble high molecular substance having a molecular weight of 10,000 to 60,000 Daltons from an aqueous extract from a natural tobacco material.

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