RU2452305C1 - Method for production of non-smoking products of rustic tobacco - Google Patents

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

Info

Publication number
RU2452305C1
RU2452305C1 RU2011104681/12A RU2011104681A RU2452305C1 RU 2452305 C1 RU2452305 C1 RU 2452305C1 RU 2011104681/12 A RU2011104681/12 A RU 2011104681/12A RU 2011104681 A RU2011104681 A RU 2011104681A RU 2452305 C1 RU2452305 C1 RU 2452305C1
Authority
RU
Russia
Prior art keywords
mixture
carbon dioxide
non
calcium
simultaneous
Prior art date
Application number
RU2011104681/12A
Other languages
Russian (ru)
Inventor
Олег Иванович Квасенков (RU)
Олег Иванович Квасенков
Дарья Владимировна Журавская-Скалова (RU)
Дарья Владимировна Журавская-Скалова
Original Assignee
Олег Иванович Квасенков
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Олег Иванович Квасенков filed Critical Олег Иванович Квасенков
Priority to RU2011104681/12A priority Critical patent/RU2452305C1/en
Application granted granted Critical
Publication of RU2452305C1 publication Critical patent/RU2452305C1/en

Links

Abstract

FIELD: tobacco industry.
SUBSTANCE: invention relates to non-smoking nicotine-containing products production technology. The method envisages preparation of recipe components, extraction of Chinese magnolia vine fruits with liquid carbon dioxide to separate corresponding miscella; one performs cutting and drying rustic tobacco and scorzonera in microwave field at preset process parameters, their blending, impregnation with separated miscella with simultaneous pressure boost, depressurisation to atmospheric value with simultaneous freezing of the mixture, subliming and removal of carbon dioxide with simultaneous swelling of the mixture, addition of quince juice concentrate, sugar syrup, calcium and/or magnesium citrate and water and moulding the produced mixture to produce the end product. The mixture is prepared at the following weight ratio with accuracy of ±2%: rustic tobacco - 400; scorzonera - 300; quince juice concentrate in conversion to 70% of dry substances content - 90; sugar syrup in conversion to 70% concentration - 90; calcium and/or magnesium citrate - 70, water up to 1000.
EFFECT: increased efficiency of technology for production of non-smoking nicotine-containing products.

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 by the fact that the method for producing a non-smoking product from shag involves preparing the recipe components, extracting Schisandra chinensis with liquid carbon dioxide to separate the corresponding miscella, cutting the shag and scorzoner, 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 while pressure increase, depressurization to atmospheric pressure while freezing the mixture, sublimation and removal of carbon dioxide with simultaneous expansion of the mixture, adding quince juice concentrate, sugar syrup, calcium citrate and / or magnesium and water to it and molding the resulting mixture, while the mixture is prepared in the following ratio of components by weight with an accuracy of ± 2%:

makhorka 400 scorzoner 300 quince juice concentrate, in terms of 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.

Schisandra chinensis is extracted with liquid carbon dioxide and the miscell is separated according to well-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 scorzoner 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 scorzoner 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).

Quince 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 a quince 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, recipe amounts are converted 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 for producing a non-smoking product from shag, which involves preparing prescription components, extracting Schisandra chinensis with liquid carbon dioxide to separate the corresponding miscella, cutting shag and scorzoner, drying them in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures the raw materials are heated to the inside temperature pieces of 80-90 ° C, for at least 1 h, 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 up to atmospheric with simultaneous freezing of the mixture, sublimation and removal of carbon dioxide with simultaneous expansion of the mixture, adding quince juice concentrate, sugar syrup, calcium citrate and / or magnesium and water to it 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 scorzoner 300 quince 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
RU2011104681/12A 2011-02-10 2011-02-10 Method for production of non-smoking products of rustic tobacco RU2452305C1 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2011104681/12A RU2452305C1 (en) 2011-02-10 2011-02-10 Method for production of non-smoking products of rustic tobacco

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2011104681/12A RU2452305C1 (en) 2011-02-10 2011-02-10 Method for production of non-smoking products of rustic tobacco

Publications (1)

Publication Number Publication Date
RU2452305C1 true RU2452305C1 (en) 2012-06-10

Family

ID=46679782

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2011104681/12A RU2452305C1 (en) 2011-02-10 2011-02-10 Method for production of non-smoking products of rustic tobacco

Country Status (1)

Country Link
RU (1) RU2452305C1 (en)

Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0629353A2 (en) * 1993-06-14 1994-12-21 R.J. Reynolds Tobacco Company Tobacco expansion processes and apparatus
US5845647A (en) * 1996-06-28 1998-12-08 Regent Court Technologies Tobacco and related products
RU2003114902A (en) * 2003-05-20 2004-11-20 Научно-исследовательский институт пищеконцентратной промышленности и специальной пищевой технологии (Государственное научное учреждение) Method for producing non-smoking products from makhorka
RU2248145C2 (en) * 2003-05-07 2005-03-20 ГУ Краснодарский научно-исследовательский институт хранения и переработки сельскохозяйственной продукции Method for manufacturing non-smoking products out of rustic tobacco
CN1843232A (en) * 2006-04-30 2006-10-11 云南昆船设计研究院 Tobacco peduncle granule production process
CN101570716A (en) * 2009-06-01 2009-11-04 无锡华海香料有限公司 Method for extracting natural Chinese medicinal herb fragrance component and application of extract thereof
CN201375014Y (en) * 2009-02-20 2010-01-06 吉林烟草工业有限责任公司 Particle stalk production system

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2248158C2 (en) * 2003-05-20 2005-03-20 Научно-исследовательский институт пищеконцентратной промышленности и специальной пищевой технологии (Государственное научное учреждение) Method for manufacturing non-smoking products out of rustic tobacco

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
EP0629353A2 (en) * 1993-06-14 1994-12-21 R.J. Reynolds Tobacco Company Tobacco expansion processes and apparatus
US5845647A (en) * 1996-06-28 1998-12-08 Regent Court Technologies Tobacco and related products
RU2248145C2 (en) * 2003-05-07 2005-03-20 ГУ Краснодарский научно-исследовательский институт хранения и переработки сельскохозяйственной продукции Method for manufacturing non-smoking products out of rustic tobacco
RU2003114902A (en) * 2003-05-20 2004-11-20 Научно-исследовательский институт пищеконцентратной промышленности и специальной пищевой технологии (Государственное научное учреждение) Method for producing non-smoking products from makhorka
CN1843232A (en) * 2006-04-30 2006-10-11 云南昆船设计研究院 Tobacco peduncle granule production process
CN201375014Y (en) * 2009-02-20 2010-01-06 吉林烟草工业有限责任公司 Particle stalk production system
CN101570716A (en) * 2009-06-01 2009-11-04 无锡华海香料有限公司 Method for extracting natural Chinese medicinal herb fragrance component and application of extract thereof

Similar Documents

Publication Publication Date Title
RU2450625C1 (en) Method for production of non-smoking products of rustic tobacco
RU2436449C1 (en) Method for production of non-smoking products of rustic tobacco
RU2438526C1 (en) Method for production of non-smoking products of rustic tobacco
RU2434553C1 (en) Method for production of non-smoking products of rustic tobacco
RU2432793C1 (en) Method for production of non-smoking products of rustic tobacco
RU2452327C1 (en) Method for production of non-smoking products of rustic tobacco
RU2450695C1 (en) Method for production of non-smoking products of rustic tobacco
RU2453252C1 (en) Method for production of non-smoking products of rustic tobacco
RU2452293C1 (en) Method for production of non-smoking products of rustic tobacco
RU2450691C1 (en) Method for production of non-smoking products of rustic tobacco
RU2450662C1 (en) Method for production of non-smoking products of rustic tobacco
RU2456905C1 (en) Method for production of non-smoking products of rustic tobacco
RU2455906C1 (en) Method for production of non-smoking products of rustic tobacco
RU2444242C1 (en) Method for production of non-smoking products of rustic tobacco
RU2444246C1 (en) Method for production of non-smoking products of rustic tobacco
RU2456902C1 (en) Method for production of non-smoking products of rustic tobacco
RU2450657C1 (en) Method for production of non-smoking products of rustic tobacco
RU2450705C1 (en) Method for production of non-smoking products of rustic tobacco
RU2438511C1 (en) Method for production of non-smoking products of rustic tobacco
RU2450654C1 (en) Method for production of non-smoking products of rustic tobacco
RU2438528C1 (en) Method for production of non-smoking products of rustic tobacco
RU2447781C1 (en) Method for production of non-smoking products of rustic tobacco
RU2449669C1 (en) Method for production of non-smoking products of rustic tobacco
RU2452307C1 (en) Method for production of non-smoking products of rustic tobacco
RU2450642C1 (en) Method for production of non-smoking products of rustic tobacco