RU2313999C1 - Smoking mixture - Google Patents

Abstract

FIELD: tobacco industry, in particular, smoking mixture which may be used in tobacco plants for producing of smoking articles.

SUBSTANCE: smoking mixture contains tobacco raw material of only skeletal group and flavor additive, with flavor additive being beet molasses added in an amount of at least 8.0 wt% and aromatic additive being mixture of CO₂-extracts of fragrant plants dissolved in glycerin and added in an amount less than 0.12 wt%.

EFFECT: improved smoking properties of cigarettes manufactured from tobacco mix of only skeletal group owing to reduced toxicity of smoke.

3 tbl

Description

The invention relates to the tobacco industry and can be used in tobacco factories in the manufacture of smoking products.

Smoking products, such as cigarettes, are made from a mixture of various types of tobacco raw materials and special additives, such as sauces and flavors.

It is known that the sauce and aromatization of tobacco raw materials are independent technological operations carried out on special equipment.

The standard technology, including the processing of a mixture of tobacco raw materials with sauce and flavoring (dressing, flavoring), is described in the book by Georgiev S. "Technology on Tyunyunevite products", 1980, Plovdiv, publishing house "Hristo G. Danov", pp. 82-88, as well as in the book of L.N. Vorobyeva “Technology of tobacco production”, Rostov-on-Don, 2005, pp. 39-56.

Sauce is a water-soluble mixture of various ingredients, each of which has a directed functional value.

Traditionally, the ingredients that make up the sauce are the following substances:

- characterized by a high content of carbohydrates, for example, sugar, honey, glucose, maple syrup, fruit decoctions;

- water-retaining substances, for example, 1,2-propylene glycol, glycerin;

- change the acidity of tobacco smoke, for example, citric acid;

- preservatives, for example, sodium benzoate;

Processing raw tobacco sauce is used to improve the taste of smoking products. The sauce is a flavoring additive.

Fragrance is a mixture of essential oils, infusions, extracts, artificial fragrances in a solution of ethyl alcohol. Flavors are divided into natural, identical to natural and artificial. They are used to enhance and modify the aroma of tobacco smoke of smoking products. Flavoring is an aromatic additive.

Closest to the claimed technical solution is a smoking mixture (patent RU 2059377, C1 6 AB24B 13/00), according to which, to give tobacco smoke a specific aroma, an aromatic additive consisting of plants containing essential oils is added to the tobacco raw materials. The ratio of ingredients: tobacco raw materials - 80-95%, plants containing essential oils - 5-20%.

The main disadvantage of this smoking mixture is that the plants containing essential oils added to tobacco raw materials are small-leaved herbs, therefore their use in technological processes for manufacturing smoking products is difficult, as it causes the formation of additional losses in the form of dust, which significantly increases the cost of production .

The present invention solves the problem of creating a new smoking mixture with a stable taste and aroma of tobacco smoke.

The technical solution is the use of tobacco raw materials only skeletal group and flavor additives, which include beet molasses and natural flavors from CO ₂ -extracts of fragrant herbs dissolved in glycerin.

The technical result is achieved by the fact that the known smoking mixture comprising tobacco raw materials and an aromatic additive, according to the invention contains tobacco raw materials only of the skeletal group and flavoring additive, and beet molasses in the amount of not less than 8.0 wt.% Is added as a flavoring agent, and as an aromatic additive use a mixture of CO ₂ -extracts of fragrant plants dissolved in glycerin in an amount of not more than 0.12 wt.%, in the following ratio of the ingredients of the target product, wt.%:

- skeletal type tobacco raw materials - 87.0-89.0;

- flavoring additive - 11.0-13.0.

A comparative analysis of the claimed technical solution with the prototype allows us to conclude that the claimed composition of the smoking mixture differs from the known compositions of smoking mixtures by the presence in its composition of an aromatic additive consisting of CO ₂ -extracts of aromatic herbs, and a flavoring additive - beet molasses. Thus, the claimed solution meets the criteria of patentability NOVELTY.

As the review of the patent technical literature showed, nowhere has a smoking mixture been used, consisting of only skeletal group tobacco raw materials and an additive that simultaneously provides the formation of both taste and aroma of tobacco smoke due to the inclusion of beet molasses and a mixture of CO ₂ in the flavoring additive - extracts of fragrant plants, which allows us to conclude that the claimed technical solution meets the criterion of INVENTION.

The claimed technical solution meets the patentability criterion INDUSTRIAL APPLICABILITY, as it can be used in the tobacco industry.

The smoking mixture is composed as follows. At a tobacco factory, a specially authorized person (for example, a tobacco master) selects tobacco raw materials of various types and subtypes of the skeletal group and, in accordance with the recipe, makes up the tobacco mixture (bag). The collected bag is transferred to the tobacco preparation workshop for processing. The tobacco bag is moistened, plucked and served for secondary moistening. In parallel with this, a flavoring additive (sauce) is prepared in a special room (kitchen). The complete line includes a steam-heated agitator tank and a centrifugal pump. Hot water is poured into the tank, first of all, beet molasses is dissolved in it, then the remaining components are added and thoroughly mixed, then the sauce is heated to a predetermined temperature and pumped to the nozzles. Nozzles are installed in a secondary humidification drum or in a separate drum for sauce. The sauce is sprayed onto tobacco raw materials using steam. After casing, the tobacco raw materials are sent for baking to silos-mixers, then to the feeding system of cutting machines and to cutting. Ready cut tobacco is used for the manufacture of smoking products.

Table 1. Smoke Formulations No. Name of samples of tobacco raw materials Commercial grade The composition of the mixture,% I II III one. Virginia Krasnodar Territory one 37 38 39 2. Trapezond Krasnodar Territory one fifteen fifteen fifteen 3. Large-leaved Krasnodar Territory one fifteen fifteen fifteen four. Anniversary Krasnodar Territory one twenty twenty twenty 5. Flavoring additive 13 12 eleven Total one hundred one hundred one hundred

In the present invention, the sauce consists of flavoring and aromatic additives. The flavoring includes traditionally used ones: 1,2-propylene glycol, glycerin, citric acid, sodium benzoate. As a carbohydrate-containing substance, beet molasses is added to the sauce. This is a by-product of sugar production, in which the mass fraction of sucrose is not less than 43 wt.%. Molasses is highly soluble in water, technologically advanced, and has no unpleasant odor. To determine the optimal amount of molasses, 6, 8, 10, 12, 14% molasses were added to the sauce, experimental batches were processed with sauces and cigarettes were made. A comparative analysis of the smoking properties showed that the highest tasting score was received for cigarettes, sauce sauce, containing beet molasses in an amount of at least 8%. A smaller amount of molasses in the sauce does not have a significant effect on the taste of tobacco smoke, while a larger amount exacerbates defects in tobacco smoke.

As an aromatic additive, CO ₂ -extracts are added to the sauce - natural flavors that are used to enhance, modify and standardize the aroma of tobacco smoke. A mixture of CO ₂ -extracts of fragrant plants is added to the sauce in an amount of 0.08-0.12% by weight of tobacco raw materials. Preliminarily, the mixture of CO ₂ extracts is dissolved in glycerol and then added to the prepared sauce.

A comparative assessment of the smoking properties of cigarettes made from smoking mixtures with various amounts of aromatic additives showed that the optimal amount of flavoring from CO ₂ extracts is 0.10-0.12%. A smaller amount of flavoring is almost not felt, a larger amount gives the tobacco smoke an intense aroma that is not in harmony with the tobacco.

Experimental cigarettes were made of three types: only from tobacco bags; from a tobacco bag treated with a flavoring additive, from a tobacco bag from raw materials of a skeletal group treated with a flavoring additive, and a comparative analysis of the smoking properties and chemical composition of the tobacco smoke of experimental cigarettes was performed.

Table 2. Cigarette Smoking Properties Experienced smoking blends Tasting score the scent taste combustibility, fortress common tobacco bag 16,0 32,0 24.0 72.0 Flavored Tobacco Bag 16,0 35.0 24.0 75.0 flavored tobacco bag 20,0 36.0 24.0 80.0

The data obtained, shown in table 2., show that the processing of tobacco bags from raw materials of the skeletal group of a flavoring additive, including beet molasses, improves the taste properties of tobacco smoke. When sugar beet molasses is added to the sauce in an amount of not less than 8 wt.%, The tasting score for the taste of tobacco smoke increases by 3 points, with the addition of a flavoring additive, the score for the flavor of tobacco smoke increases by 4 points, and the overall tasting score - by 8 points. The smoking properties of cigarettes are significantly improved.

In addition, a comparative analysis of the chemical composition of tobacco smoke of the above experimental cigarettes was performed, which is presented in table.3.

Table 3. The chemical composition of tobacco smoke in experimental cigarettes Smoking mixes Mass fraction of components, mg / sig nicotine resin carbon monoxide tobacco bag 1.17 16.81 16.10 Flavored Tobacco Bag 0.94 15.31 15,80 flavored tobacco bag 0.93 13.78 12.96

Analysis of the chemical composition of the tobacco smoke of experimental cigarettes shows that the mass fraction of nicotine, tar, carbon monoxide in cigarettes with flavoring and aromatic additives is lower compared to cigarettes made only from tobacco bags.

The above components of the composition of tobacco smoke are toxic, having a harmful effect on the smoker's body. In cigarettes made from tobacco bags containing only skeletal tobacco raw materials treated with a flavoring additive, nicotine is reduced by 0.23 mg / sig, resin by 3.03 mg / sig, carbon monoxide by 3.14 mg / sig.

Samples of cigarettes from the inventive smoking mixture were stored for 6 months, then the smoking properties and chemical composition of tobacco smoke were analyzed. The stability of the taste and aroma of tobacco smoke from experimental cigarettes was established, which confirms the stability of their quality over time.

A significant improvement in smoking properties and a reduction in the toxicity of tobacco smoke of cigarettes made from the proposed smoking mixture is an indisputable advantage. Using beet molasses can reduce the cost of a new sauce.

When using a new sauce, the technological scheme for the manufacture of sauced cigarettes allows you to combine the process of dressing and flavoring, reduce the amount of equipment used, which allows you to reduce the cost of electricity and process maintenance.

Tests of cigarettes from the inventive smoking mixture were carried out in the laboratory of smoking products of GNU VNIITTI in 2005. The smoking mixture was proposed for implementation in the tobacco factories of the Russian Federation.

Claims (1)

A smoking mixture comprising tobacco raw materials and an aromatic additive, characterized in that it contains only skeletal tobacco raw materials and a flavoring additive, moreover, beet molasses in an amount of not less than 8.0 wt.% Was used, and used as an aromatic additive a mixture of CO ₂ -extracts of fragrant plants, dissolved in glycerin, in an amount of not more than 0.12 wt.%, in the following ratio of the ingredients of the target product, wt.%: Skeletal tobacco 87.0-89.0 Flavoring additive 11.0-13.0