RU2326555C1 - Method for manucturing light kreteks - Google Patents

Abstract

FIELD: tobacco products.

SUBSTANCE: invention relates to the process of manufacturing smokable products. Kreteks having low tar and nicotine content are produced by means of extraction of garden sage with liquid carbon dioxide and separation of miscella, blending shredded tobacco with clove and a plasticiser, soaking the obtained blend in miscella with its simultaneous pressurisation, depressurisation to atmospheric pressure at a rate providing freezing of the carbon dioxide soaked into the miscella, then heating up at a rate providing sublimation of the carbon dioxide, obtaining an expanded mixture and forming a smokable product thereof.

EFFECT: producing flavoured kreteks having low tar and nicotine content.

Description

The invention relates to a technology for the production of smoking articles.

A known method for the production of kretek, involving the preparation of bags, including at least tobacco and cloves, and the formation of a smoking article from it (Kretek: cigarettes from a pharmacy // Tobacco Shop, 2004, No. 1, p. 48-50).

This source of information indicates the existence of the production of a flavored and lightweight kretek, that is, a smoking article with a low tar and nicotine content, the technology of which is not disclosed.

A known method of manufacturing a smoking tobacco product, comprising composing a bag including cut tobacco, reconstituted tobacco, expanded tobacco veins, flavorings and gumecantes, and forming a smoking article from it (Vorobyeva L.N. Technology for the production of tobacco products. Textbook for university students. - Rostov-on-Don: Publishing house of Donskoy Tabak OJSC, 2005, p. 39-56).

In this method, to reduce the tar and nicotine content in the smoking article, an expanded tobacco vein is introduced into the bags, but for a kretek, this method is undesirable because it impairs the structural, mechanical and organoleptic properties, due to the presence of a significant amount of cloves in the bags.

There is a method of manufacturing a smoking tobacco product with a low content of tar and nicotine, which provides for the introduction of expanded tobacco into the bags and the formation of a smoking product from it (Tatatarchenko I.I., Mokhnachev I.G., Kasyanov G.I. Technology of subtropical and gourmet foods. A textbook for students of universities. - M .: Academy, 2004, p.125-126).

The introduction of expanded tobacco is also undesirable for the cretec, since it affects its organoleptic and smoking properties due to the sharp difference in the smoldering ability of expanded tobacco and cloves.

The technical result of the invention is to obtain a flavored cretec with a reduced content of resin and nicotine.

This result is achieved by the fact that the method for the production of light kretek type involves extracting sage with liquid carbon dioxide and separating the miscella, mixing chopped tobacco, cloves and plasticizer, impregnating the resulting mixture with miscella while increasing the pressure, reducing the pressure to atmospheric pressure at a rate that provides freezing absorbed into the composition of the miscella of carbon dioxide, heating at a speed that ensures the sublimation of carbon dioxide to obtain expanded bags and form Making a smoking article out of it.

The method is implemented as follows.

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

Shredded tobacco is mixed with cloves in a weight ratio of about 2: 1, as in traditional kreteks (Kretek: cigarettes from a pharmacy // Tobacco Shop, 2004, No. 1, s, 48-50) and any plasticizer known in the manufacture of smoking tobacco products the amount recommended for it (Chemistry - to life // Tobacco Shop, 2004, No. 1, pp. 52-53). The resulting mixture is loaded into a sealed container, which serves miscella. 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 kept for a time sufficient to impregnate the mixture, which is determined by the known laws of mass transfer (Kosmodemyansky Yu.V. Processes and apparatuses of food production. A textbook for students of technical schools. - M .: Kolos, 1997, p.135-162). As a rule, it is no more than 15 s. At the same time, carbon dioxide is absorbed, the components of the mixture are saturated with the aromatic substances contained in the miscella and the redistribution of their own aromatic substances between them, which provides the mixture with an additional aroma and equalization of the aromatic content between the components of the mixture. To achieve the desired content of introduced aromatic substances in the mixture, which is determined according to well-known recommendations (N.V. Puzdrova Theoretical justification and development of a quality control system for smoking products. Abstract of thesis, Ph.D. - Krasnodar: KubGTU-Pogarskaya Cigarette - cigar factory, 2004, p.15-56), according to the above patterns, 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 at a rate that provides freezing of the absorbed carbon dioxide by analogy with the known process for the production of expanded tobacco vein (Tatarkhenko I.I., Mokhnachev I.G., Kasyanov G.I. Technology of subtropical and food flavoring products. A textbook for university students. - M .: Academy, 2004, p.229-230). The mixture is reloaded from the tank into the expansion tower and heated at a speed that ensures sublimation of carbon dioxide, for example by contact with a gaseous coolant stream with a temperature of at least 90 ° C, as in the above technology for the production of expanded tobacco vein. In this case, carbon dioxide is removed and approximately two-fold increase in the volume of both tobacco and cloves, while maintaining their own and included in the miscella aromatic substances.

From the thus expanded bag, smoking articles are formed by known methods.

Obtained by the described technology kretek has a given content of aromatic substances combined with the aroma of tobacco smoke (Vorobyeva L.N. Technology for the production of tobacco products. A manual for university students. - Rostov-on-Don: Publishing House OJSC "Don tobacco", 2005, p .53-56), stiffness and flaking characteristic of the same type of tobacco product, smolders evenly over the entire length of the product and is characterized by tar and nicotine content in the smoke, which makes it possible to attribute it to light smoking products in accordance with GN 2.3.2.1377-03.

Claims (1)

A method for the production of a light type cretec, which involves extracting sage with medicinal liquid carbon dioxide and separating the miscella, mixing chopped tobacco, cloves and plasticizer, impregnating the resulting mixture with miscella while increasing pressure, reducing the pressure to atmospheric with a speed that provides freezing of the carbon dioxide absorbed in the miscella heating at a speed providing sublimation of carbon dioxide to obtain an expanded bag and the formation of a smoking article from it i.