RU2326556C1 - Method for manufacturing kreteks - Google Patents

Abstract

FIELD: tobacco products.

SUBSTANCE: invention relates to the process of manufacturing smokable products. Kreteks having reduced tar and nicotine content are produced by means of extraction of cacao shell with liquid carbon dioxide and separation of miscella, blending shredded tobacco with clove and a plasticiser, soaking the obtained blend in the 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 reduced 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 reduced content of tar and nicotine, 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 gumekants, and forming a smoking product from it (LN Vorobyova, Production technology of tobacco products. A textbook for university students - Rostov-on-Don: Publishing house of Donskoy Tabak OJSC, 2005, p. 39-56).

In this method, in order 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 worsens the structural, mechanical and organoleptic properties, due to the presence of a significant amount of cloves in the bags.

A known method for the production of smoking tobacco products 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 food flavoring products Textbook for university students - M .: Academy, 2004, p.125-126).

The introduction of expanded tobacco is also undesirable for the cretec, since it worsens 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 of producing kretek involves extracting cocoa shells with 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 ensures freezing of the dioxide absorbed in the miscella carbon, heating at a speed providing sublimation of carbon dioxide to obtain expanded bags and the formation of smoking th product.

The method is implemented as follows.

Cocoa shell is extracted with liquid carbon dioxide and the 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, p. 48-50) and any plasticizer known in the manufacture of smoking tobacco products the quantity 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 incubated 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. 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-OAO Pogarskaya cigarette -cigar factory, 2004, p.15-56), according to the above patterns, the concentration of extractive substances in miscell and phase ratios 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 container 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. 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 heat carrier stream with a temperature of at least 90 ° C, as in the above-described 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 according to the described technology, kretek has a given content of aromatic substances combined with the aroma of tobacco smoke (Vorobyova LN, Tobacco production technology. Textbook for university students - Rostov-on-Don: Publishing House Donskoy Tabak, 2005, p. .53-56), stiffness and flaking characteristic of the same type of tobacco product, smolders evenly along 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 producing a cretec, which involves extracting cocoa shells with 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 freezes the carbon dioxide absorbed in the miscella, heating at a speed providing sublimation of carbon dioxide, with the formation of expanded bags and the formation of a smoking article from it.