RU2354265C1 - Method for producing reconstituted tobacco - Google Patents

Abstract

FIELD: tobacco industry.

SUBSTANCE: invention refers to the technology of tobacco refuse processing. The method involves extracting mango waste with liquid carbon dioxide and separating a respective miscella, mixing up the tobacco material with liquid carbon dioxide, extracting and shredding the material by relieving periodically the pressure in the extraction mixture below the carbon dioxide saturated vapour pressure at extraction temperature, separating its miscella and meal, joining the obtained miscellas, suspending the meal in an aqueous solution of an acid salt of an edible polybasic acid, introducing an edible polyatomic alcohol into the suspension, forming the suspension, its drying to a residual humidity of 13-15%, cutting and treating with the miscellas mixture by raising simultaneously the pressure, then relieving the pressure to atmospheric one by freezing simultaneously the soaked carbon dioxide and subliming the latter to obtain a target product in the residue.

EFFECT: shortening the duration of technological process and obtaining reconstituted tobacco with improved organoleptical properties.

Description

The invention relates to a technology for processing tobacco waste.

A known method of producing reconstituted tobacco, comprising grinding the tobacco material, extracting it with water to separate the extract from the meal, suspending the meal in an aqueous liquid, which uses water itself or aqueous solutions of alcohols or sugars, acting on the suspension to release pectin substances by introducing pectin substances into it acid salts of phosphoric acid or other pectin hydrolyzing reagent, suspension formation, introduction of tobacco extract and pectin cross-linking into it that as a water soluble salt of alkaline earth metals, preferably calcium, and drying (US 5339838, 1994).

The disadvantages of this method are the production of reconstituted tobacco with obviously impaired organoleptic properties with respect to the starting material, which limits its use in the composition of smoking articles, and unreasonably increased duration of the process.

The inventive result of the invention is to improve the organoleptic properties of reconstituted tobacco and reduce the duration of the process.

This result is achieved in that the method for producing reduced tobacco involves extracting mango squeezed non-polar liquid carbon dioxide with separation of the corresponding miscella, mixing tobacco material with liquid carbon dioxide, extracting and grinding it under periodic pressure relief in the extraction mixture below the pressure of saturated carbon dioxide vapor at a temperature extraction, separation of miscella and meal, combining the obtained miscellas, suspension of meal in an aqueous solution a solution of acid salt of polybasic food acid, the introduction into the suspension of food polyhydric alcohol, its formation, drying to a residual moisture content of 13-15%, cutting, impregnation with a mixture of miscells with a simultaneous increase in pressure, depressurization to atmospheric pressure with simultaneous freezing of the absorbed carbon dioxide and its sublimation with obtaining the remainder of the target product.

The method is implemented as follows.

Mango squeeze is extracted with liquid carbon dioxide with the separation of the corresponding miscella by any known technology.

Tobacco material is prepared by removing impurities from it and mixed with liquid carbon dioxide. In the obtained extraction mixture, the pressure is periodically depressurized to a value below the pressure of the saturated vapor of carbon dioxide at the extraction temperature under traditional process parameters (RU 2255788 C1, 2005). As you know, this leads to intensive destruction of the extracted raw materials and the release of its cellular contents into the extract (Zhuravskaya-Skalova D.V., Kvasenkov OI. New technology for the extraction of biological raw materials // Collection of materials of the scientific and practical conference ”Integration of fundamental and applied research - the basis for the development of modern agricultural and food technologies. ”- Uglich: RAAS, 2007, p.111-112).

Since the destruction of the cellular structure of raw materials in this case occurs in the extractant, and not outside it, as in the closest analogue, the aromatic substances of the tobacco material cannot enter the environment, which eliminates their loss.

The implementation of the grinding of raw materials in the process of extraction is expected to reduce the duration of the process. In addition, grinding by shock waves in a liquid medium, in contrast to mechanical grinding, provides the most complete destruction of the cell membranes of tobacco material, which shortens the duration of the extraction itself.

After the extraction is complete, the miscella and meal are separated by any known methods.

The resulting miscells are combined.

The resulting meal is suspended in an aqueous solution of an acid salt of a polybasic acid classified as food in accordance with SanPiN 2.3.2.1293-03. The salt concentration is chosen according to well-known recommendations to ensure the hydrolysis of protopectin (Donchenko L.V. Technology of pectin and pectin products. A manual for university students. - M .: DeLi, 2000, p. 32-40). The phase ratio is chosen to ensure the fluidity of the suspension. The suspension time and, if necessary, the suspension is set so as to ensure the hydrolysis of tobacco protopectin, calculating it according to well-known patterns (I. Ilyina. Scientific principles of modified pectin technology. - Krasnodar: SKZNIISiV, 2001, p. 88-156).

It should be noted that the suspension of meal in an aqueous solution of a hydrolyzing agent eliminates the need for an additional effect on the suspension to ensure hydrolysis of protopectin, which is expected to reduce the duration of the process. In addition, the raw material ground by the method described above has a more developed surface of the solid phase, which additionally accelerates the hydrolysis of protopectin and, accordingly, reduces the duration of this stage and the entire technological process. It should also be noted that the reduction of this stage allows to reduce the hydrolysis of pectin substances proper, while maintaining their high molecular weight and reducing the effect of deep hydrolysis products on the organoleptic properties of the target product.

Upon reaching the specified content of pectin substances in the suspension, determined by the required physical characteristics of the target product, polyhydric alcohol classified as food in accordance with SanPiN 2.3.2.1293-03 is introduced into the suspension, and then it is molded, dried to a residual moisture content of 13-15% and cut with any known methods.

During the above operations, the ether crosslinking of the free carboxyl groups of pectin substances with polyhydric alcohol occurs with the formation of a skeleton system that ensures the preservation of the given product with the given shape.

The surface of the tobacco material, developed during hydraulic grinding, provides moisture removal faster than the closest analogue, which not only reduces the duration of the process, but also reduces the thermal effect on the target product, providing a reduction in the changes in the native substances of the tobacco material that affect its organoleptic properties. In addition, the replacement of the reagent at the stage of crosslinking of pectin with an alkaline earth metal salt with a polyhydric alcohol allows you to maintain a sense of the native taste and strength of the smoke of the target product.

The residual moisture after drying within the specified limits provides the plasticity necessary for subsequent processing (US 5469872, 1995).

The chopped material is impregnated with a mixture of miscellas. Impregnation time 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 does not exceed 15 s. In this case, carbon dioxide is absorbed and the material is saturated with aromatic substances of mango extract and tobacco, and the pressure automatically rises to a value corresponding to the pressure of saturated vapor of carbon dioxide at the impregnation temperature. Then the pressure is released to atmospheric pressure with the simultaneous freezing of the absorbed carbon dioxide, after which it is sublimated by known methods (Tatatarchenko I.I., Mokhnachev I.G., Kasyanov G.I. Technology of subtropical and food flavoring products. Textbook for university students. - M .: Academy, 2004, p.230) and removed to obtain the residue of the target product. It is a granule of irregular shape with a developed porous structure and has the technological and organoleptic properties of flavored expanded tobacco.

The maximum preservation in the target product of native aromatic substances of tobacco and its saturation with additional aromatic substances eliminates the formation of a cellulose taste and a burning tongue when it is smoked, which makes it possible to use the reconstituted tobacco obtained in the described technology as part of a bag of smoking articles in unlimited quantities as a flavoring additive in accordance with well-known recommendations for obtaining smoking products with desired organoleptic properties (RU 22803971, 2006).

Thus, the proposed method allows to obtain reconstituted tobacco with a shorter duration of the process and improve its organoleptic properties.

Claims (1)

A method for producing reduced tobacco, comprising extracting mango squeezed liquid carbon dioxide with separation of the corresponding miscella, mixing tobacco material with liquid carbon dioxide, extracting and grinding it with periodic pressure relief in the extraction mixture below the pressure of saturated carbon dioxide vapors at the extraction temperature, separation of miscella and meal , combining the obtained miscells, suspending meal in an aqueous solution of an acid salt of a polybasic food acid s, the introduction of a suspension of edible polyhydric alcohol, its molding, drying to a residual moisture content of 13-15%, cutting, impregnation with a mixture of miscells with a simultaneous increase in pressure, depressurization to atmospheric pressure with simultaneous freezing of the absorbed carbon dioxide and its sublimation to obtain the residue of the target product .