RU2403831C1 - Smokeless tobacco product (snus) production method (versions) - Google Patents

Smokeless tobacco product (snus) production method (versions) Download PDF

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RU2403831C1
RU2403831C1 RU2009128824/12A RU2009128824A RU2403831C1 RU 2403831 C1 RU2403831 C1 RU 2403831C1 RU 2009128824/12 A RU2009128824/12 A RU 2009128824/12A RU 2009128824 A RU2009128824 A RU 2009128824A RU 2403831 C1 RU2403831 C1 RU 2403831C1
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tobacco
mixture
raw materials
selected
mixing
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RU2009128824/12A
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Russian (ru)
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Алла Гайкасовна Миргородская (RU)
Алла Гайкасовна Миргородская
Ирина Григорьевна Антоненко (RU)
Ирина Григорьевна Антоненко
Вадим Александрович Саломатин (RU)
Вадим Александрович Саломатин
Марина Владимировна Шкидюк (RU)
Марина Владимировна Шкидюк
Ирина Владимировна Герасина (RU)
Ирина Владимировна Герасина
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Государственное научное учреждение Всероссийский научно-исследовательский институт табака, махорки и табачных изделий Российской академии сельскохозяйственных наук (ГНУ ВНИИТТИ Россельхозакадемии)
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Abstract

FIELD: food industry.
SUBSTANCE: method deals with production of a smokeless tobacco product (snus) and relates to tobacco industry. The method includes careful selection of tobacco raw material wherein one determines nicotine content by express method immediately after selection. The vegetal raw material is carefully selected and mixed with the selected tobacco raw material. The tobacco raw material and vegetal material mixture is milled, fractionated by way of screen sizing, one selecting the tobacco raw material fraction strained through a sieve with 1×1 mm size holes. Then one determines nicotine content in the mixture by express method. Then culinary salt water solution is prepared; one pours the solution on the selected fraction and carefully mixes it till a homogeneous mass production. The prepared homogeneous mass is maintained at room temperature during no more than 30 minutes; one measures pH level and adds an acidity regulator in a quantity sufficient for the extract pH to be 7.8 - 8.2. Then one performs pasteurisation by a conventional method and adds a softener to the mixture. One performs cooling and conditioning during one day. One forms smokeless tobacco product from the produced mixture, the product having been prepared in accordance with one of the proposed versions of the invention, and the product is packed by one of the conventional methods.
EFFECT: produced smokeless tobacco product satisfies human physiological need for nicotine; it has a specified taste and aroma, contains less toxic agents which reduces the risk of damage to the consumer's health.
4 cl, 3 tbl

Description

The group of inventions relates to the technology of production of smokeless tobacco products (snus) and can be used in tobacco factories or other enterprises for the preparation of snus.

Smokeless tobacco products are produced in a wide variety of forms, including chewing, sucking and snuff. These products are made according to the following methodology: cutting or grinding tobacco to the desired size, curing or irrigation of tobacco with a binder solution, conditioning to the required humidity, storage or aging of tobacco for a certain period of time and its packaging.

There is a method of preparing snus (smokeless tobacco product) in Sweden (Prospect ZAO Neska, 2006), according to which tobacco raw materials for snus are carefully selected, after which they are crushed and moistened. In addition to tobacco, a small amount of table salt, an acidity regulator (sodium bicarbonate), a moisture stabilizer, and food flavorings (chocolate, eucalyptus, licorice) are allowed for use in food products. All product ingredients are placed in an industrial mixer, mixed thoroughly. The resulting mass is heated and incubated for a certain period of time, depending on the formulation. Determine the content of nicotine. Then pack: pour into jars (10-20 servings) or pack them in bags similar to those in which tea is packaged, weighing 0.3, 0.5 and 1.0 g, with one serving of 1 g equivalent to nicotine content one cigarette (Prospect ZAO Neska, 2006). The disadvantage of this method is that the nicotine content is monitored once, immediately before packaging.

Closest to the claimed technical solution is a method of manufacturing a smokeless tobacco product containing plant material from mint (US Pat. RU No. 2294674 C2, publ. 10.03.2007, bull. No. 7). The specified smokeless tobacco product is produced as follows: tobacco raw materials are selected (fermented and non-fermented tobacco, air-dried tobacco, Burley, dark cigar tobacco, dark fire-dried tobacco, pipe-fired tobacco, cigar filling and coating tobacco, as well as leaf blades and their scraps, stems of a tobacco plant); then it is crushed and ground to particles of the desired size by any known methods; divided into fractions; similar methods carry out the preparation of plant material from mint; mixed together by methods known in the art, tobacco raw materials and mint plant material using known equipment; then other known additives and water are added to the mixture; a chewing or sucking tobacco composition is obtained comprising more than about 7.5 wt.% tobacco and less than about 92.5 wt.% plant material from peppermint. In another embodiment, tobacco and peppermint plant material can also be technologically processed together after being mixed. Thus obtained smokeless tobacco product brings satisfaction from oral tobacco use, but it does not control the content of nicotine, which is a significant drawback.

Oral tobacco use usually causes salivation and the resulting “tobacco juice” has an unpleasant bitter aftertaste. In order to minimize the undesirable taste of tobacco raw materials, plant materials with various flavoring substances, namely herbs containing essential oils, are introduced into smokeless tobacco products. In connection with this, there was a need to market smokeless tobacco products that would bring satisfaction to its use while reducing or eliminating the not very pleasant tastes of tobacco raw materials (bitterness; pungency; pungent, astringent, tart tobacco taste; unpleasant aftertaste) and had low toxicity.

The technical result of the group of inventions is to obtain new smokeless tobacco products with a low content of toxic substances, a given content of flavoring substances that satisfy the physiological need for nicotine.

This result is achieved by the fact that the method of production of smokeless tobacco product (snus), which involves careful selection of tobacco raw materials, determination of the nicotine content of selected tobacco raw materials, careful selection of plant materials of oregano, mixing components in the following ratio, wt.%: Tobacco raw materials - 80 , 0-95.0, vegetable raw materials, oregano ordinary - 5.0-20.0; grinding the mixture, sieving fractionation, selecting the mixture fraction, determining the nicotine content in the selected fraction, mixing the selected fraction with a pre-prepared aqueous solution of salt, followed by thorough mixing, maintaining the resulting homogeneous mixture, determining the pH in it and introducing an acidity regulator (sodium bicarbonate ), pasteurization, treatment with softeners, cooling to room temperature, curing for one day, packing of the target product at the next component consumption entov, parts by weight:

mixture of raw tobacco and oregano 65.0-67.0 food salt 3.0 bicarbonate of soda 0.5-1.5 softener 2.0 distilled water the rest is up to 100.

The same result is achieved by the fact that a method of producing a smokeless tobacco product (snus), which involves the careful selection of tobacco raw materials, the determination of the nicotine content in the selected tobacco raw materials, the careful selection of plant material of the sweet clover, mixing the components in the following ratio wt.%: Tobacco raw material - 80 , 0-95.0, vegetable raw materials, melilotus officinalis - 5.0-20.0; grinding the mixture, sieving fractionation, selecting the mixture fraction, determining the nicotine content in the selected fraction, mixing the selected fraction with a pre-prepared aqueous solution of salt, followed by thorough mixing, maintaining the resulting homogeneous mixture, determining the pH in it and introducing an acidity regulator (sodium bicarbonate ), pasteurization, treatment with softeners, cooling to room temperature, curing for one day, packing of the target product at the next component consumption entov, parts by weight:

mixture of tobacco raw materials and sweet clover 65.0-67.0 food salt 3.0 bicarbonate of soda 0.5-1.5 softener 2.0 distilled water the rest is up to 100.

The same result is achieved by the fact that a method of producing a smokeless tobacco product (snus), which involves careful selection of tobacco raw materials, determination of the nicotine content in the selected tobacco raw materials, careful selection of plant material of thyme (creeping thyme), mixing the components in the following ratio, wt.%: tobacco raw materials - 80.0-95.0, vegetable raw materials thyme (creeping thyme) - 5.0-20.0; grinding the mixture, sieving fractionation, selecting the mixture fraction, determining the nicotine content in the selected fraction, mixing the selected fraction with a pre-prepared aqueous solution of salt, followed by thorough mixing, maintaining the resulting homogeneous mixture, determining the pH in it and introducing an acidity regulator (sodium bicarbonate ), pasteurization, treatment with softeners, cooling to room temperature, curing for one day, packing of the target product at the next component consumption entov, parts by weight:

mix of tobacco and thyme 65.0-67.0 food salt 3.0 bicarbonate of soda 0.5-1.5 softener 2.0 distilled water the rest is up to 100.

The same result is achieved by the fact that a method of producing a smokeless tobacco product (snus), which involves careful selection of tobacco raw materials, determination of the nicotine content in selected tobacco raw materials, careful selection of vegetable raw materials of lemon balm, drug mixing of the components in the following ratio, wt.%: Tobacco raw materials - 80 , 0-95.0, vegetable raw material Melissa officinalis - 5.0-20.0; grinding the mixture, sieving fractionation, selecting the mixture fraction, determining the nicotine content in the selected fraction, mixing the selected fraction with a pre-prepared aqueous solution of salt, followed by thorough mixing, maintaining the resulting homogeneous mixture, determining the pH in it and introducing an acidity regulator (sodium bicarbonate ), pasteurization, treatment with softeners, cooling to room temperature, curing for one day, packing of the target product at the next component consumption entov, parts by weight:

a mixture of tobacco and lemon balm 65.0-67.0 food salt 3.0 bicarbonate of soda 0.5-1.5 softener 2.0 distilled water the rest is up to 100.

A comparative analysis of the proposed technical solutions with known from the prior art allows us to conclude that the proposed method is characterized in that the nicotine content is determined not only in tobacco raw materials, but also in a mixture of tobacco raw materials and plant material; the selected fraction is mixed with a pre-prepared food salt solution; regulate acidity and softeners are introduced immediately after pasteurization. Thus, the claimed technical solution meets the criteria of patentability NOVELTY.

When conducting a patent information search, examining the prior art, we did not reveal that in the process of manufacturing a smokeless tobacco product (snus), the nicotine content was determined not only in the tobacco raw materials, but also in the mixture of tobacco raw materials and plant material of one of the variants of the invention, and treatment with softeners is carried out immediately after pasteurization, which allows to obtain non-smoking tobacco products with a reduced content of toxic substances, a given content of flavoring vectors substances satisfying the physiological need for nicotine. Therefore, the claimed technical solution meets the criterion of INVENTION.

The claimed technical solution meets the criterion of INDUSTRIAL APPLICABILITY, because it can be used in tobacco factories or other enterprises for the production of smokeless tobacco products.

The present invention relates to methods for the production of smokeless tobacco products, including tobacco raw materials and plant material, the plant material being leaves, stems and inflorescences containing essential oils. Tobacco and plant materials are mixed in amounts effective to produce a product that has a pleasant taste.

The decrease in the nicotine content in the target product is due to the fact that carefully selected tobacco raw materials of the artificial drying method, which uses heat treatment of tobacco raw materials at a temperature of 50-80 ° C. When exposed to high temperatures, the content of carcinogenic substances - nitrosoamines - decreases. Therefore, raw materials of an artificial method of drying various varieties are used, including tobacco raw materials of the Virginia variety.

Reducing the nicotine content in the final product is achieved by adding to the raw tobacco material plant material from common oregano (Origanum Vulgare L.), or sweet clover (Melilotus Officinalis), or thyme (creeping thyme) (Thumus serpillum L.), or lemon balm (Melissa Officinalis L.). For the introduction into the smokeless tobacco mixture, the vegetative organs of the plant are used: shoots with leaves, leaves, tops of shoots with inflorescences, flowers dried to a moisture content of not more than 14% (requirements for raw materials based on the governing documents GOST, OST or R TU and current pharmaceutical products). All vegetative organs of plants contain essential oils (0.1-1.5%), vitamins C, E, carotene, tannins, organic acids, glycosides, etc. In addition, plants contain macro- and microelements (potassium, calcium, magnesium, iron, zinc, cobalt, selenium, manganese, nickel, etc.), phenolic compounds, amino acids.

Due to this content of substances, herbs have soothing, expectorant, anti-inflammatory, carminative, analgesic, antiseptic (in thyme and oregano) properties. Due to this, the smokeless tobacco product has not only a predetermined taste, but also has a therapeutic effect to some extent.

The selected raw materials should be uniform in quality, odorless and moldy, without impurities.

The preparation of a mixture of tobacco and plant materials of one of the variants of the invention provides for obtaining a smokeless tobacco product having high-quality consumer properties with a low content of toxic substances.

The addition of plant material of the proposed group of inventions in an amount of 5.0-20.0% (based on the total weight of the mixture of tobacco and plant material) causes a synergistic decrease in the negative taste of tobacco raw materials and a decrease in the content of toxic substances. The addition of plant materials of one of the variants of the invention provided in an amount of less than 5.0% is impractical, since the consumer does not feel the presence of additives in the target product with sensory organs. If plant materials are added to the mixture in an amount of more than 20.0%, the amount of nicotine can be significantly reduced and the meaning of eating snus disappears.

Initially, the nicotine content is determined in the selected tobacco raw materials, and the nicotine content serves as a criterion for normalizing the amount of plant material added of one of the variants of the invention to the mixture. Determination of the nicotine content in the selected fraction of a mixture of tobacco raw materials and plant material using the express method will allow us to judge not only the quantitative content of nicotine in the analyzed sample, but also reduce the time to produce a smokeless tobacco product.

Mixing the selected fraction of a mixture of tobacco raw materials and plant material with a pre-prepared aqueous solution of edible salt and subsequent thorough mixing will allow you to get a homogeneous mass, therefore, a better target product.

During the aging of the obtained homogeneous mass, not only the mixture components: tobacco raw materials and plant material, but also the substances contained in these components are evenly distributed.

The level of acidity is adjusted to 7.8-8.2 using sodium bicarbonate (soda) so that nicotine in the tobacco raw material passes from the bound form to the free form, is easily removed from the target product in the oral cavity upon resorption, and satisfies the physiological need for nicotine .

To obtain a high-quality target product allows pasteurization in a known manner (temperature of about 60 ° C for 30 minutes), in which the essential oils of plants are redistributed in the mixture and at the same time the indisputable forms of microflora are destroyed.

Softeners or moisture stabilizers are added to stabilize the moisture. Glycerin, sorbitol, diethylene glycol, propylene glycol are used as softeners, glycerin and propylene glycol are most often used. Processing with softeners of the hot mass of the target product immediately after pasteurization will allow more even distribution of the softener in the target product.

Thus, the proposed group of inventions allows to obtain the target product only as a result of a combination of the claimed features and to achieve the claimed technical result.

The methods are as follows.

The tobacco raw materials of the artificial drying method are carefully selected, for example, the Virginia variety, which has a not very sharp taste, uniform quality, odorless mold and without impurities. Determine the nicotine content in the selected fraction according to GOST 10-052-94 "Express method for determining the content of nicotine in tobacco". A careful selection of plant material is carried out. Then the raw tobacco and plant material are mixed. Then the mixture is crushed, fractionated by sieving and the fraction passed through a sieve with 1 × 1 mm mesh is selected. Determine the nicotine content in the selected fraction according to GOST 10-052-94 "Express method for determining the content of nicotine in tobacco". A solution of edible salt in distilled water is prepared, the selected fraction of the mixture is poured with it and mixed thoroughly until a homogeneous mass is obtained. The resulting mixture was kept at room temperature for no more than 30 minutes and the pH value was determined, after which an acidity regulator (sodium bicarbonate) was introduced in an amount necessary to achieve a pH value of 7.8-8.2. Then the mixture is pasteurized in a known manner (Zhvirblyanskaya A.Yu., Bakushinskaya OA Microbiology in the food industry. M., Food industry, 1975, p. 193). After that, a softener is introduced into the mixture. Then it is cooled and carried out for one day. A smokeless tobacco product is formed from the resulting mixture at the aforementioned consumption of components and the target product is packaged in a known manner.

Examples of the method of the claimed group of inventions are summarized in table. A mixture of tobacco raw materials and plant material is prepared according to the claimed groups of inventions, which are presented in table 1.

Table 1 No. of test mixture The composition of the mixture, wt.% Tobacco raw materials Plant material name The weight.% prototype 7.5-92.5 mint 92.5-7.5 one 80.0-95.0 oregano 20.0-5.0 2 80.0-95.0 sweet clover 20.0-5.0 3 80.0-95.0 thyme 20.0-5.0 four 80.0-95.0 Melissa 20.0-5.0

The formulations of the claimed group of inventions are presented in table 2.

table 2 No. p / p Components Prototype, wt.% Experimental mixtures, parts by weight one 2 3 four one A mixture of tobacco and plant material 7.5-92.5 65.0-67.0 65.0-67.0 65.0-67.0 65.0-67.0 2 Food salt - 3.0 3.0 3.0 3.0 3 Bicarbonate of soda - 0.5-1.5 0.5-1.5 0.5-1.5 0.5-1.5 four Softener - 2.0 2.0 2.0 2.0 5 Distilled water up to 30% humidity rest rest rest rest

Check smokeless tobacco products obtained in accordance with the claimed group of inventions by the proposed method, was carried out by the sensory method based on sensory evaluation, which is summarized in table 3.

Table 3 Sensory taste characteristics The number of the experimental mixture, herbal supplement, wt.% Tobacco control, 100% Mint prototype one 2 3 four Oregano
5-20
Donnik
5-20
Thyme
5-20
Melissa
5-20
Taste rating Full, sweet, sweet - - + - + + Neutral, slight bitterness, increased salivation + - + + - - Severe bitterness, irritation of the mucous membrane, severe salivation - - - - - - Slight astringency + - - + + - Astringency, numbness of the oral mucosa - + - - - - Weak acid (sour), enough
pleasant
- - - - - +
Strong acid, burning - + - - - - The presence of a pleasant aftertaste - - + + + + The presence of an aftertaste of unpleasant + + - - - -

The sensory evaluation carried out allowed us to establish that the introduction of plant materials leads to the creation of smokeless tobacco products (snus), which taste better than control and prototype.

The combination of tobacco raw materials and plant material of one of the variants of the invention provides for the creation of smokeless tobacco products which, when taken orally, give a feeling of pleasure while reducing the not very desirable properties of the tobacco raw materials associated with the resorption. In addition, the addition of plant material of one of the variants of the invention causes a synergistic decrease in these qualities, therefore, when draining, the negative taste sensations that are inherent in known smokeless tobacco products are reduced.

The test of the proposed method for the production of smokeless tobacco products (snus) was carried out in the laboratory of the technology of tobacco products of GNU VNIITTI in 2008-2009. The method is recommended for implementation in tobacco factories or other enterprises for the production of smokeless tobacco products.

Claims (4)

1. A method of manufacturing a smokeless tobacco product (snus), which involves careful selection of tobacco raw materials, determination of the nicotine content of selected tobacco raw materials, careful selection of vegetable raw materials - oregano, mixing components in the following ratio, wt.%: Tobacco raw materials 80.0-95 , 0, vegetable raw materials oregano 5.0-20.0; grinding the mixture, sieving fractionation, selecting the mixture fraction, determining the nicotine content in the selected fraction, mixing the selected fraction with a pre-prepared aqueous solution of edible salt, followed by thorough mixing, maintaining the resulting homogeneous mixture, determining the pH in it and introducing an acidity regulator - sodium bicarbonate , pasteurization, treatment with a softener, cooling to room temperature, curing for one day, packing of the target product at the next component consumption entov, parts by weight:
mixture of raw tobacco and oregano 65.0-67.0 food salt 3.0 bicarbonate of soda 0.5-1.5 softener 2.0 distilled water the rest is up to 100.
2. A method of manufacturing a smokeless tobacco product (snus), which provides for the careful selection of tobacco raw materials, the determination of the nicotine content in the selected tobacco raw materials, the careful selection of plant materials - sweet clover, mixing the components in the following ratio, wt.%: Tobacco raw materials 80.0-95 , 0, plant material, sweet clover medicinal 5.0-20.0; grinding the mixture, sieving fractionation, selecting the mixture fraction, determining the nicotine content in the selected fraction, mixing the selected fraction with a pre-prepared aqueous solution of edible salt, followed by thorough mixing, maintaining the resulting homogeneous mixture, determining the pH in it and introducing an acidity regulator - sodium bicarbonate , pasteurization, treatment with a softener, cooling to room temperature, curing for one day, packing of the target product at the next component consumption entov, parts by weight:
mixture of tobacco raw materials and sweet clover 65.0-67.0 food salt 3.0 bicarbonate of soda 0.5-1.5 softener 2.0 distilled water the rest is up to 100.
3. A method of manufacturing a smokeless tobacco product (snus), which involves careful selection of tobacco raw materials, determination of the nicotine content of selected tobacco raw materials, careful selection of plant materials — thyme (creeping thyme), mixing the components in the following ratio, wt.%: Raw tobacco 80, 0-95.0, vegetable raw material thyme (creeping thyme) 5.0-20.0; grinding the mixture, sieving fractionation, selecting the mixture fraction, determining the nicotine content in the selected fraction, mixing the selected fraction with a pre-prepared aqueous solution of edible salt, followed by thorough mixing, maintaining the resulting homogeneous mixture, determining the pH in it and introducing an acidity regulator - sodium bicarbonate , pasteurization, treatment with a softener, cooling to room temperature, curing for one day, packing of the target product at the next component consumption entov, parts by weight:
mix of tobacco and thyme 65.0-67.0 food salt 3.0 bicarbonate of soda 0.5-1.5 softener 2.0 distilled water the rest is up to 100.
4. A method of manufacturing a smokeless tobacco product (snus), which involves careful selection of tobacco raw materials, determination of the nicotine content of selected tobacco raw materials, careful selection of plant materials — lemon balm, mixing the components in the following ratio, wt.%: Tobacco raw materials 80.0-95 , 0, plant material Melissa officinalis 5.0-20.0; grinding the mixture, sieving fractionation, selecting the mixture fraction, determining the nicotine content in the selected fraction, mixing the selected fraction with a pre-prepared aqueous solution of edible salt, followed by thorough mixing, maintaining the resulting homogeneous mixture, determining the pH in it and introducing an acidity regulator - sodium bicarbonate , pasteurization, treatment with a softener, cooling to room temperature, curing for one day, packing of the target product at the next component consumption entov, parts by weight:
a mixture of tobacco and lemon balm 65.0-67.0 food salt 3.0 bicarbonate of soda 0.5-1.5 softener 2.0 distilled water the rest is up to 100.
RU2009128824/12A 2009-07-27 2009-07-27 Smokeless tobacco product (snus) production method (versions) RU2403831C1 (en)

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RU2462131C1 (en) * 2011-05-17 2012-09-27 Олег Иванович Квасенков Method for production of non-smoking products of tobacco (versions)
RU2462133C1 (en) * 2011-05-20 2012-09-27 Олег Иванович Квасенков Method for production of non-smoking products of tobacco (versions)
RU2462130C1 (en) * 2011-05-17 2012-09-27 Олег Иванович Квасенков Method for production of non-smoking products of tobacco (versions)
RU2462134C1 (en) * 2011-05-20 2012-09-27 Олег Иванович Квасенков Method for production of non-smoking products of tobacco (versions)
RU2462139C1 (en) * 2011-05-05 2012-09-27 Олег Иванович Квасенков Method for production of non-smoking products of tobacco
RU2462126C1 (en) * 2011-05-05 2012-09-27 Олег Иванович Квасенков Method for production of non-smoking products of tobacco
RU2462129C1 (en) * 2011-05-17 2012-09-27 Олег Иванович Квасенков Method for production of non-smoking products of tobacco (versions)
RU2462128C1 (en) * 2011-05-11 2012-09-27 Олег Иванович Квасенков Method for production of non-smoking products of tobacco
RU2462161C1 (en) * 2011-05-20 2012-09-27 Олег Иванович Квасенков Method for production of non-smoking products of tobacco (versions)
RU2478321C1 (en) * 2011-09-16 2013-04-10 Государственное научное учреждение Всероссийский научно-исследовательский институт табака, махорки и табачных изделий Российской академии сельскохозяйственных наук (ГНУ ВНИИТТИ Россельхозакадемии) Snuff tobacco production method
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RU2443320C1 (en) * 2011-02-01 2012-02-27 Олег Иванович Квасенков Method for production of non-smoking products of rustic tobacco
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RU2460445C1 (en) * 2011-05-17 2012-09-10 Олег Иванович Квасенков Method for production of non-smoking products of tobacco (versions)
RU2461336C1 (en) * 2011-05-17 2012-09-20 Олег Иванович Квасенков Method for production of non-smoking products of tobacco (versions)
RU2462130C1 (en) * 2011-05-17 2012-09-27 Олег Иванович Квасенков Method for production of non-smoking products of tobacco (versions)
RU2462131C1 (en) * 2011-05-17 2012-09-27 Олег Иванович Квасенков Method for production of non-smoking products of tobacco (versions)
RU2462135C1 (en) * 2011-05-20 2012-09-27 Олег Иванович Квасенков Method for production of non-smoking products of tobacco (versions)
RU2462133C1 (en) * 2011-05-20 2012-09-27 Олег Иванович Квасенков Method for production of non-smoking products of tobacco (versions)
RU2462136C1 (en) * 2011-05-20 2012-09-27 Олег Иванович Квасенков Method for production of non-smoking products of tobacco (versions)
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RU2458603C1 (en) * 2011-05-20 2012-08-20 Олег Иванович Квасенков Method for production of non-smoking products of tobacco (versions)
RU2462160C1 (en) * 2011-05-20 2012-09-27 Олег Иванович Квасенков Method for production of non-smoking products of tobacco (versions)
RU2461341C1 (en) * 2011-05-20 2012-09-20 Олег Иванович Квасенков Method for production of non-smoking products of tobacco (versions)
RU2462161C1 (en) * 2011-05-20 2012-09-27 Олег Иванович Квасенков Method for production of non-smoking products of tobacco (versions)
RU2461340C1 (en) * 2011-05-20 2012-09-20 Олег Иванович Квасенков Method for production of non-smoking products of tobacco (versions)
RU2478321C1 (en) * 2011-09-16 2013-04-10 Государственное научное учреждение Всероссийский научно-исследовательский институт табака, махорки и табачных изделий Российской академии сельскохозяйственных наук (ГНУ ВНИИТТИ Россельхозакадемии) Snuff tobacco production method
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