RU2452314C1 - 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
RU2452314C1
RU2452314C1 RU2011105956/12A RU2011105956A RU2452314C1 RU 2452314 C1 RU2452314 C1 RU 2452314C1 RU 2011105956/12 A RU2011105956/12 A RU 2011105956/12A RU 2011105956 A RU2011105956 A RU 2011105956A RU 2452314 C1 RU2452314 C1 RU 2452314C1
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RU
Russia
Prior art keywords
mixture
non
carbon dioxide
simultaneous
microwave field
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RU2011105956/12A
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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 RU2011105956/12A priority Critical patent/RU2452314C1/en
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Publication of RU2452314C1 publication Critical patent/RU2452314C1/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 non-smoking rustic tobacco products production method envisages preparation of recipe components, extraction of cloves with liquid carbon dioxide to separate corresponding miscella; one performs cutting rustic tobacco and scorzonera and their drying in microwave field till residual humidity is about 20% at microwave field power providing for warming raw materials inside the bits to a temperature of 80-90°C for at least 1 hour; one mixes the components, impregnates the mixture with separated miscella with extract content equal to 0.03 % of the mixture weight 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 peach juice concentrate, sugar syrup, calcium and/or magnesium citrate and water and moulding the produced mixture.
EFFECT: produced a new 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.
1 cl

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 includes preparation of prescription components, extraction of cloves with liquid carbon dioxide with separation of the corresponding miscella, cutting of shag and scorzoner, their drying in the microwave field to a residual moisture content of about 20% with the microwave field power providing heating raw materials 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 a simultaneous increase m of pressure, depressurization to atmospheric pressure with simultaneous freezing of the mixture, sublimation and removal of carbon dioxide with simultaneous expansion of the mixture, addition of peach juice concentrate, sugar syrup, calcium citrate and / or magnesium and water 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 scorzoner 300 peach 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.

The cloves are 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 of plant materials with liquefied and compressed gases. - M.: Agro-NIITEIPP, 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).

Peach 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 peach 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, their prescription amount is 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 the recipe components, extracting the clove 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 a microwave field power that ensures heating of the raw material to a temperature inside the pieces 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, depressurization to atmosphere with simultaneous freezing of the mixture, sublimation and removal of carbon dioxide with simultaneous expansion of the mixture, addition of peach juice concentrate, sugar syrup, calcium citrate and / or magnesium and water and molding the resulting mixture, while the mixture is prepared in the following ratio of components by weight with ± 2% accuracy:
    makhorka 400 scorzoner 300 peach 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
RU2011105956/12A 2011-02-18 2011-02-18 Method for production of non-smoking products of rustic tobacco RU2452314C1 (en)

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Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1331914A (en) * 1971-03-09 1973-09-26 Tamag Basel Ag Method of processing non-tobacco plant material having a low wood content
GB1357645A (en) * 1970-09-02 1974-06-26 Hag Ag Method of extracting nicotine from tobacco
EP0146334A2 (en) * 1983-12-14 1985-06-26 The American Tobacco Company Chewing tobacco product
US4624269A (en) * 1984-09-17 1986-11-25 The Pinkerton Tobacco Company Chewable tobacco based product
RU93035805A (en) * 1993-07-12 1996-08-20 Научно-производственное объединение по табаку, махорке и табачным изделиям Smoking mixture
RU2099992C1 (en) * 1996-03-15 1997-12-27 Мохначев Игорь Гаврилович Method for production of nonsmoking tobacco goods
RU2154955C1 (en) * 1999-04-12 2000-08-27 Всероссийский научно-исследовательский институт консервной и овощесушильной промышленности Method of producing food emulsifier

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
RU2059377C1 (en) * 1993-07-12 1996-05-10 Научно-производственное объединение по табаку, махорке и табачным изделиям Smoking mixture

Patent Citations (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
GB1357645A (en) * 1970-09-02 1974-06-26 Hag Ag Method of extracting nicotine from tobacco
GB1331914A (en) * 1971-03-09 1973-09-26 Tamag Basel Ag Method of processing non-tobacco plant material having a low wood content
EP0146334A2 (en) * 1983-12-14 1985-06-26 The American Tobacco Company Chewing tobacco product
US4624269A (en) * 1984-09-17 1986-11-25 The Pinkerton Tobacco Company Chewable tobacco based product
RU93035805A (en) * 1993-07-12 1996-08-20 Научно-производственное объединение по табаку, махорке и табачным изделиям Smoking mixture
RU2099992C1 (en) * 1996-03-15 1997-12-27 Мохначев Игорь Гаврилович Method for production of nonsmoking tobacco goods
RU2154955C1 (en) * 1999-04-12 2000-08-27 Всероссийский научно-исследовательский институт консервной и овощесушильной промышленности Method of producing food emulsifier

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