RU2443319C1 - Method for production of non-smoking products of rustic tobacco - Google Patents

Method for production of non-smoking products of rustic tobacco Download PDF

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Publication number
RU2443319C1
RU2443319C1 RU2011101856/12A RU2011101856A RU2443319C1 RU 2443319 C1 RU2443319 C1 RU 2443319C1 RU 2011101856/12 A RU2011101856/12 A RU 2011101856/12A RU 2011101856 A RU2011101856 A RU 2011101856A RU 2443319 C1 RU2443319 C1 RU 2443319C1
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RU
Russia
Prior art keywords
mixture
carbon dioxide
non
simultaneous
chicory
Prior art date
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RU2011101856/12A
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Russian (ru)
Inventor
Олег Иванович Квасенков (RU)
Олег Иванович Квасенков
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Олег Иванович Квасенков
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Priority to RU2011101856/12A priority Critical patent/RU2443319C1/en
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Publication of RU2443319C1 publication Critical patent/RU2443319C1/en

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Abstract

FIELD: tobacco industry.
SUBSTANCE: invention relates to a technology for production of non-smoking nicotine-containing products like water naswar. The method involves preparing recipe ingredients, extracting garden balm with liquid carbon dioxide with corresponding miscella separation, cutting rustic tobacco and chicory, drying them in a microwave field at preset process parameters and their mixing. Then one impregnates the mixture with separated miscella with simultaneous increase of pressure, performs depressurisation to atmospheric value with simultaneous freezing of the mixture; then one proceeds with subliming and removal of carbon dioxide with simultaneous swelling of the mixture; one adds to it apple juice concentrate, sugar syrup, calcium and/or magnesium citrate and water and moulds the produced mixture to produce the target product.
EFFECT: method allows to produce a non-smoking nicotine-containing rustic tobacco product with improved organoleptic properties and extended storage life combined with decreasing losses of flavouring substances and initial raw material nicotine.

Description

The invention relates to the production technology of non-smoking nicotine-containing products such as water jet.

A known method of producing a non-smoking item from shag is that it involves preparing the recipe components, extracting the shag with liquid carbon dioxide, crushing it and mixing it with powder from licorice root, pectin, fructose and CO 2 peppermint extract and molding the resulting mixture (Sakiev A.E. technologies for the integrated processing of tobacco and shag in the conditions of the Kyrgyz Republic. Abstract of thesis, Candidate of Technical Sciences - Krasnodar: KubGTU-BSU, 2003, p.13-15).

The disadvantages of this method are the high loss of aromatic substances and nicotine shag, low organoleptic properties of the target product and its short shelf life.

The technical result of the invention is to obtain a new non-smoking nicotine-containing product from shag, with improved organoleptic properties and increased shelf life, while reducing losses of aromatic substances and nicotine feedstock.

This result is achieved in that the method for producing a non-smoking product from shag includes preparation of prescription components, extraction of lemon balm with medicinal liquid carbon dioxide with separation of the corresponding miscella, cutting of shag and chicory, drying them in the microwave field to a residual moisture content of about 20% with the microwave field power providing heating the raw material to a temperature inside the pieces of 80-90 ° C for at least 1 hour, mixing them, impregnating the separated miscella with an extract content of 0.03% by weight of the mixture with simultaneous increasing pressure, depressurizing to atmospheric pressure while freezing the mixture, sublimation and removal of carbon dioxide while swelling the mixture, adding apple juice concentrate, sugar syrup, calcium citrate and / or magnesium and water to it and molding the resulting mixture, while the mixture is prepared at the following ratio of components by weight with an accuracy of ± 2%:

makhorka 400 chicory 300 apple juice concentrate, calculated on 70% solids content 90 sugar syrup, calculated on 70% concentration 90 calcium and / or magnesium citrate 70 water up to 1000

The method is implemented as follows.

Prescription components are prepared according to traditional technology.

Melissa officinalis is extracted with liquid carbon dioxide and the miscell is separated according to the known technology (Kasyanov G.I., Kvasenkov O.I., Nematullaev I., Nesterov V.V. Processing plant materials with liquefied and compressed gases. - M.: AgroNIITEIPP, 1993, p. 7-15).

Shag and chicory are cut and separately dried in the microwave field to a residual moisture content of about 20% for at least 1 hour. Moreover, according to well-known dependencies (Gubiev YK Scientific and practical principles of thermotechnological processes of food production in the electromagnetic field of the microwave. Abstract of the dissertation of the Doctor of Technical Sciences - M .: MTIPP, 1990, pp. 7-11) calculate the power microwave fields, allowing to provide a drying time of each type of raw material for 1 hour and heating to a temperature inside pieces of 80 and 90 ° C. The microwave field power for each type of raw material is set to be greater than or equal to the second value and less than or equal to the smaller of the first and third values of the calculated powers.

Drying in the microwave field at temperatures above 90 ° C leads to caramelization of sugars. Drying in the microwave at a temperature below 80 ° C and a reduction in drying time of less than 1 hour lead to a deterioration in the consistency of the target product. Since the increase in the drying time automatically leads to an increase in the specific energy consumption, the maximum value of the drying time is determined by the Harrington desirability function for the best consistency of the target product with minimal specific energy consumption.

Then shag and chicory are mixed in a prescription ratio and poured to impregnate the separated miscella. The ratio of miscella and impregnated raw materials is calculated by the concentration of the extract in miscella to achieve the extract content in miscella equal to 0.03% by weight of the impregnated mixture. The impregnation is carried out in a sealed container, the pressure in which automatically rises to a value corresponding to the pressure of saturated vapor of carbon dioxide at the temperature of impregnation. Impregnation time is calculated according to 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). In this case, carbon dioxide is absorbed and the mixture of plant components is saturated with the aromatic substances contained in miscella.

After the impregnation is completed, the pressure in the vessel is vented to atmospheric pressure, which ensures evaporation of part of the carbon dioxide and freezing of the mixture of plant components and the remaining part of carbon dioxide.

Subsequently, carbon dioxide is sublimated and removed, which leads to the expansion of plant components in accordance with known technology (RU 2290000 C1, 2006).

Apple juice concentrate, sugar syrup, calcium and / or magnesium citrate and water are added to the expanded mixture in prescription quantities with an accuracy corresponding to the accuracy of the dosing equipment used in the industry. When using an apple juice concentrate with a dry matter content that does not match the prescription, and / or sugar syrup with a concentration that does not match the prescription, they recalculate their prescription amount to the equivalent solids and / or sugar content, respectively, according to known dependencies (Collection of technological instructions for the production of canned food. Volume I. - M .: APPP "Canned Food", 1990, p.124). The components are mixed, and the resulting mixture is molded, for example, in the form of granules, like a traditional water nasvay, from which the resulting product has a pronounced sweet taste and fruity aroma. The choice of a cation of calcium or magnesium citrate does not affect the quality of the target product.

Compared with the closest analogue, the loss of aromatic substances in shag is reduced by 92-95%, the loss of nicotine is completely excluded.

Granules with a diameter of about 2 mm obtained by the described technology and the closest analogue were packaged in glass bubbles with rubber stoppers of 50 g each. Granules were selected for tasting evaluation immediately after manufacture and every 2 days for 2 months.

The product obtained by the closest analogue had a pronounced sweet mint flavor and a light mint aroma, was easily chewed, resembling fondant candies in consistency, losing taste and aroma in 10-15 s, absorbed to a state of gruel and losing taste and aroma in 30-45 c, after 8 days of storage, the granules began to stick together, after 10-12 days they clumped and adhered to the walls of the container, that is, they came into an unsuitable state for consumption.

The product obtained by the proposed method had a pronounced sweet taste and characteristic tobacco tones with a fruity hue in taste and aroma, chewed to a state of gruel and lost its taste and aroma within 30-45 s, absorbed to a state of gruel and lost its taste and aroma in 5- 7 minutes, the granules did not stick together during the entire test period.

Thus, the proposed method allows to obtain a new non-smoking nicotine-containing product from shag, with improved organoleptic properties and increased shelf life, while reducing losses of aromatic substances and nicotine feedstock.

Claims (1)

  1. A method of obtaining a non-smoking product from shag, which involves preparing prescription components, extracting lemon balm with medicinal liquid carbon dioxide with separation of the corresponding miscella, cutting shag and chicory, drying them in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures heating of the raw material to internal temperature pieces of 80-90 ° C, for at least 1 hour, mixing them, impregnating the separated miscella with an extract content of 0.03% by weight of the mixture with a simultaneous increase in pressure, pressure relief to atmospheric with simultaneous freezing of the mixture, sublimation and removal of carbon dioxide with simultaneous expansion of the mixture, the addition of apple juice concentrate, sugar syrup, calcium citrate and / or magnesium and water and molding the resulting mixture, the mixture is prepared in the following ratio of components according to mass with an accuracy of ± 2%:
    makhorka 400 chicory 300 apple juice concentrate in terms of 70% solids content 90 sugar syrup in terms of 70% concentration 90 calcium and / or magnesium citrate 70 water up to 1000
RU2011101856/12A 2011-01-20 2011-01-20 Method for production of non-smoking products of rustic tobacco RU2443319C1 (en)

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RU2011101856/12A RU2443319C1 (en) 2011-01-20 2011-01-20 Method for production of non-smoking products of rustic tobacco

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RU2443319C1 true RU2443319C1 (en) 2012-02-27

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU1029300A (en) * 1998-08-27 2000-03-21 Npe Naturpharma Ernahrungsprodukte Gmbh Chewing gum containing nicotine and production methods thereof
RU2250731C2 (en) * 2003-05-19 2005-04-27 Квасенков Олег Иванович Method of producing non-smoking article from tobacco
RU2369255C1 (en) * 2008-06-27 2009-10-10 Олег Иванович Квасенков Production method of instant powder for production of chicory-grape beverage
RU2370069C1 (en) * 2008-06-23 2009-10-20 Олег Иванович Квасенков Production method of instant powder for production of chicory-herbal beverage
RU2403831C1 (en) * 2009-07-27 2010-11-20 Государственное научное учреждение Всероссийский научно-исследовательский институт табака, махорки и табачных изделий Российской академии сельскохозяйственных наук (ГНУ ВНИИТТИ Россельхозакадемии) Smokeless tobacco product (snus) production method (versions)

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
AU1029300A (en) * 1998-08-27 2000-03-21 Npe Naturpharma Ernahrungsprodukte Gmbh Chewing gum containing nicotine and production methods thereof
RU2250731C2 (en) * 2003-05-19 2005-04-27 Квасенков Олег Иванович Method of producing non-smoking article from tobacco
RU2370069C1 (en) * 2008-06-23 2009-10-20 Олег Иванович Квасенков Production method of instant powder for production of chicory-herbal beverage
RU2369255C1 (en) * 2008-06-27 2009-10-10 Олег Иванович Квасенков Production method of instant powder for production of chicory-grape beverage
RU2403831C1 (en) * 2009-07-27 2010-11-20 Государственное научное учреждение Всероссийский научно-исследовательский институт табака, махорки и табачных изделий Российской академии сельскохозяйственных наук (ГНУ ВНИИТТИ Россельхозакадемии) Smokeless tobacco product (snus) production method (versions)

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
САКИЕВ А.Э. Совершенствование технологии комплексной переработки табака и махорки в условиях Кыргызской республики // Автореферат дис. на соиск. уч. степ. к.т.н. - Краснодар: КубГТУ, 2003, с.12-15. *

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