RU2250718C2 - Method of producing non-smoking article from tobacco - Google Patents

Abstract

FIELD: manufacturing of non-smoking products from tobacco.

SUBSTANCE: method involves preparing tobacco leaves by known process and extracting with carbon dioxide in above-critical state, with nicotine and aromatizing substances being transferred to extract composition; preparing licorice roots by known process including grinding, petalizing and extracting with liquid ammonia; mixing resultant extracts and introducing powder of leafy vegetables, sugar syrup, pectin, sodium and/or magnesium citrate, CO₂-extract of sweet-Mary and water into mixture; forming resultant mixture.

EFFECT: reduced losses of valuable tobacco components, improved organoleptical properties and prolonged shelf life of tobacco product.

1 ex

Description

The invention relates to a technology for the production of non-smoking nicotine-containing products.

A known method of manufacturing a non-smoking product from shag, involving the preparation of leaves of shag, CO ₂ extraction using carbon dioxide in a liquid state, grinding leaves of shag and mixing them with powder from licorice roots, pectin, fructose and CO ₂ extract of peppermint and forming a mixture (Sakiev AE Improving the technology of integrated processing of tobacco and shag in the conditions of the Kyrgyz Republic. Abstract of thesis, Candidate of Technical Sciences - Krasnodar: KubGTU-BSU, 04.24.2003, p.13-15).

The disadvantages of this method are the high losses of nicotine and aroma-forming substances of shag, low organoleptic properties of the target product and its short shelf life.

The technical result of the invention is to reduce the loss of valuable components of shag, improve organoleptic properties and increase the shelf life of the target product.

This result is achieved by the fact that in the method for producing a non-smoking article from shag, which involves preparing shag leaves, CO ₂ extraction and mixing with a preparation from licorice roots, pectin and a sweetener and molding the mixture according to the invention, CO ₂ extraction of shag is carried out under supercritical parameters extractant to obtain an extract, which is mixed with the extract obtained after extraction of licorice roots with liquid ammonia, and when mixing, powder is additionally introduced and h leafy vegetables, calcium citrate and / or magnesium, СО ₂ -extract of common lemon balm and water, and sugar syrup is used as a sweetener, while the mixture is prepared in the following ratio of components with an accuracy of ± 5%, parts by weight:

leaf vegetable powder 299

supercritical CO ₂ -shag extract 40

NH _3- licorice root extract 50

sugar syrup, calculated on 70%

concentration of 80

pectin 30

calcium and / or magnesium citrate 400

CO _{2 -} extract of lemon balm 1

water 100

The method is implemented as follows.

Shag leaves are prepared according to generally accepted technology and extracted with supercritical carbon dioxide. Nicotine and aromatizing substances pass into the composition of the extract.

Licorice roots are prepared according to conventional technology, crushed, lobed and extracted with liquid ammonia. Miscella is separated and the extractant is distilled off by increasing the temperature and / or reducing the pressure. The composition of the obtained extract consists mainly of saponins and tonic substances.

The obtained extracts are mixed with a powder from leafy vegetables, for example, lettuce or spinach, sugar syrup, pectin, calcium citrate, CO ₂ -extract of lemon balm and water in the following ratio, wt.h .:

lettuce or spinach powder 299

supercritical CO ₂ -shag extract 40

NH _3- licorice root extract 50

sugar syrup 80

pectin 30

calcium citrate 400

CO _{2 -} extract of lemon balm 1

water 100

The accuracy of the ratio is indicated taking into account the norms of consumption of raw materials and the accuracy of the existing dosing equipment. The resulting mixture is formed, for example, in the form of granules, like a traditional water nasvay, from which the resulting product has a pronounced mint sweet taste and a characteristic aroma of menthol cigarettes. The type of leafy vegetables, with the exception of sorrel, does not significantly affect the properties of the target product. When using powder from sorrel leaves in the taste of the target product, a spicy sourness appears. The choice of a cation of calcium or magnesium citrate does not have any effect on the properties of the target product.

Compared with the closest analogue, the losses of nicotine during processing are reduced by 67-80%, of aromatizing substances by 73-92%.

The granules with a diameter of about 2 mm obtained by the proposed method and the closest analogue were packaged in glass vials with rubber stoppers of 50 g each. The granules were selected for tasting evaluation immediately after manufacture and every 2 days for 2 months. The product obtained by the closest analogue had a pronounced mint sweet taste and a light mint smell with a characteristic shade of licorice root, was easily chewed, resembling fondant candies in consistency, lost taste and aroma in 10-15 seconds, resolved to gruel and lost taste and aroma after 30-45 s, after 8 days, the granules began to stick together, after 10-12 days they clumped and adhered to the walls of the container, that is, they came into an unusable state.

The product obtained by the proposed method had pronounced tobacco tones in taste and aroma, did not chew, absorbed, losing taste and aroma in 2-4 minutes, the granules did not stick together during the entire test period. The type of leafy vegetables and the choice of citrate cation did not affect the listed properties.

Thus, the proposed method allows to reduce the loss of valuable substances shag and to obtain the target product with improved organoleptic properties and increased shelf life.

Claims (1)

A method of manufacturing a non-smoking product from shag, including preparing shag leaves, CO ₂ extraction, mixing with a preparation of licorice roots, pectin and a sweetener and molding the mixture, characterized in that the CO ₂ extraction of shag is carried out under supercritical parameters of the extractant to obtain an extract, which is mixed with the extract obtained after extraction of licorice roots with liquid ammonia, and when mixed, powder from leafy vegetables, calcium and / or magnesium citrate, CO is additionally introduced _2- extract of lemon balm and water, and sugar syrup is used as a sweetener, while the mixture is prepared in the following ratio of components with an accuracy of ± 5%, parts by weight: Leaf Vegetable Powder 299 Supercritical CO ₂ extract of shag 40 NH ₃ - Licorice Root Extract 50 Sugar syrup in terms of 70% concentration of 80 Pectin 30 Calcium and / or Magnesium Citrate 400 СО ₂ - Melissa vulgaris extract 1 Water 100