RU2289986C1 - Method for producing of aromatized swollen tobacco vein - Google Patents

Abstract

FIELD: production of aromatized smoking tobacco articles.

SUBSTANCE: method involves extracting Grecian laurel with the use of liquid carbon dioxide and separating miscella; using miscella for impregnation and expanding of moistened tobacco vein. Base product may be used as part of mixtures of smoking tobacco articles in an amount exceeding 30%.

EFFECT: increased efficiency in obtaining of ready product which is free of cellulose taste.

Description

The invention relates to a technology for increasing the volume and flavoring of a tobacco vein.

A known method of producing a flavored expanded tobacco vein is provided for saturating the tobacco vein with natural softeners and aromatic substances and increasing its volume using water and water vapor (Tagarchenko I.I., Mokhnachev I.G., Kasyanov G.I. Technology of subtropical and food flavoring products. Textbook for university students. - M .: Academy, 2004, p.230-231).

This source does not contain information on the technological parameters of the process of increasing the volume of the vein, which probably make up the manufacturer’s know how. Moreover, since both water and water vapor are known extractants of aroma-forming substances, the absence of this information precludes the possibility of reproducing this technology and analyzing its advantages and disadvantages.

The objective of the invention is to expand the arsenal of means of production of flavored tobacco vein with an increased volume.

The technical result of the invention is to obtain a flavored tobacco vein with an increased volume.

This result is achieved in that the method for producing a flavored expanded tobacco vein involves extracting the laurel of noble liquid carbon dioxide and separating the miscella, moistening the tobacco vein, impregnating the separated miscella with a simultaneous increase in pressure, reducing the pressure to atmospheric with a speed that freezes the dioxide absorbed in the miscella carbon, and heating at a speed that provides sublimation of carbon dioxide, to obtain the target product.

The method is implemented as follows.

The noble bay is extracted with liquid carbon dioxide and the miscella is separated according to the traditional technology (Mikanba V.T. Carbon dioxide extracts. - Sukhumi: Alashara, 1989, p.26-28).

The tobacco vein is moistened to a moisture content of at least 13%, which provides sufficient elasticity for expansion (US 5469872, 11.28.1995). The moistened vein is loaded into an airtight container into which miscella is served. The pressure in the tank automatically rises to a value corresponding to the pressure of saturated vapor of carbon dioxide at the temperature of the miscella. The resulting mixture is incubated for a time sufficient to impregnate the tobacco vein, which is determined by the known laws of mass transfer (Kosmodemyansky Yu.V. Processes and apparatuses of food production. Textbook for students of technical schools. - M .: Kolos, 1997, p.135-162) . As a rule, it is no more than 15 s (US 5469872, 11.28.1995). In this case, carbon dioxide is absorbed and the vein is saturated with the extractives contained in the miscella, which provide the vein with aroma. To achieve the desired content in the vein, which is determined according to well-known recommendations (N.V. Puzdrova Theoretical justification and development of a system for assessing and regulating the quality of smoking products. Abstract of thesis. Ph.D. -cigar factory ", 2004, p.15-16), according to the above regularities, the concentration of extractives in miscella and the phase ratio at the stages of extraction and impregnation are calculated.

After the impregnation is completed, the excess liquid phase is drained for reuse and the pressure in the vessel is reduced to atmospheric pressure at a rate that provides freezing of the absorbed carbon dioxide by analogy with the well-known process for the production of non-aromatic veins of increased volume (Tatarkhenko I.Kh., Mokhnachev I.G., Kasyanov G. I. Technology of subtropical and food flavoring products. Textbook for university students. - M .: Academy, 2004, p.229-230). The vein is reloaded from the tank into the expansion tower and heated at a speed that sublimates carbon dioxide, for example, by contact with a gaseous coolant with a temperature of at least 90 ° C, as in the above technology (Tatarkhenko I.Kh., Mokhnachev I.G., Kasyanov GI Technology of subtropical and food flavoring products. Textbook for university students. - M.: Academy, 2004, p.230). In this case, carbon dioxide is removed and approximately twofold increase in the volume of the vein is observed while the extractive substances of miscella are preserved in it.

As a result, the vein obtained by the described technology has a given content of aromatic substances combined with the aroma of tobacco smoke (Vorobyeva L.N. Tobacco production technology. A manual for university students. - Rostov-on-Don: Publishing House Donskoy Tabak OJSC, 2005 p. 53-56).

The product obtained according to the described technology does not create a cellulose flavor when smoked, which makes it possible to use it in the composition of tobacco smoking bags in an amount of more than 30%, which ensures the production of light type tobacco products.

Thus, the proposed method allows to obtain a tobacco vein with consumer properties identical to the vein obtained by known technology.

Claims (1)

A method of producing a flavored expanded tobacco vein, comprising extracting laurel of noble liquid carbon dioxide and separating the miscella, moistening the tobacco vein, impregnating the separated miscella with a simultaneous increase in pressure, reducing the pressure to atmospheric with a speed that freezes the carbon dioxide absorbed in the miscella, and heating with the speed that provides the sublimation of carbon dioxide, to obtain the target product.