RU2326571C1 - Method for manufacturing kreteks - Google Patents

Abstract

FIELD: tobacco products.

SUBSTANCE: kreteks having reduced tar and nicotine content are produced by means of extracting estragon with liquid carbon dioxide and separating miscella, blending shredded tobacco with clove and a plasticiser, soaking the obtained blend in miscella and 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 gumectants, and forming a smoking article from it (Vorobyeva L.N. Technology for the production of tobacco products. Textbook for students of universities - 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.

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 (Tatarkhenko I.I., Mokhnachev I.G., Kasyanov G.I. Technology of subtropical and gourmet foods. Textbook for students of universities - 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 manufacturing a cretec involves extracting tarragon with liquid carbon dioxide and separating the miscella, mixing the cut tobacco, cloves and plasticizer, impregnating the resulting mixture with miscella while increasing the pressure, reducing the pressure to atmospheric with a speed that freezes the dioxide absorbed in the miscella carbon, heating at a speed providing sublimation of carbon dioxide to obtain expanded bags and the formation of a smoking about the product.

The method is implemented as follows.

Tarragon 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 crackers (Cretek: cigarettes from a pharmacy // Tobacco Shop, 2004, No. 1, p. 48-50), and any plasticizer known in the manufacture of smoking tobacco products in the amount recommended for him (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-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 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 sublimates carbon dioxide, for example, by contact with a gaseous heat carrier 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 according to the described technology, the 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. Textbook for university students - Rostov-on-Don: Publishing House OJSC "Don tobacco", 2005, p. 53-56), the stiffness and flaking characteristic of the same type of tobacco products, 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 of manufacturing a cretec, which involves extracting tarragon with liquid carbon dioxide and separating the miscella, mixing chopped tobacco, cloves and plasticizer, impregnating the mixture with miscella while increasing the pressure, reducing the pressure to atmospheric at a rate that freezes the carbon dioxide absorbed in the miscella, heating at a rate providing sublimation of carbon dioxide, with the formation of expanded bags and the formation of a smoking article from it.