RU2458602C1 - Method for production of non-smoking products of tobacco (versions) - Google Patents

Method for production of non-smoking products of tobacco (versions) Download PDF

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RU2458602C1
RU2458602C1 RU2011119570/13A RU2011119570A RU2458602C1 RU 2458602 C1 RU2458602 C1 RU 2458602C1 RU 2011119570/13 A RU2011119570/13 A RU 2011119570/13A RU 2011119570 A RU2011119570 A RU 2011119570A RU 2458602 C1 RU2458602 C1 RU 2458602C1
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mixture
carbon dioxide
tobacco
microwave field
sugar syrup
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RU2011119570/13A
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Russian (ru)
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Олег Иванович Квасенков (RU)
Олег Иванович Квасенков
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Олег Иванович Квасенков
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Abstract

FIELD: tobacco industry.
SUBSTANCE: inventions group relates to non-smoking nicotine-containing products production technology. The method envisages recipe components preparation. One performs extraction of aromatic vegetable raw material chosen from the specified group with liquid carbon dioxide to separate corresponding miscella. Tobacco and oyster plant are cut, dried in microwave field at specified parameters of the process, mixed, impregnated with separated miscella with simultaneous increase of pressure. Pressure is reduced down to atmospheric one with simultaneous freezing of the mixture. Then one performs subliming and removal of carbon dioxide with simultaneous swelling of the mixture. One adds quince juice concentrate, sugar syrup, calcium and/or magnesium citrate and water to the mixture and moulds the mixture to produce the target product.
EFFECT: inventions group allows to produce a non-smoking nicotine-containing tobacco product with improved organoleptic properties and extended storage life combined with decreasing losses of flavouring substances and initial raw material nicotine.
13 cl

Description

The group of inventions relates to the production technology of non-smoking nicotine-containing products such as water spray.

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 group of inventions is to obtain a new non-smoking nicotine-containing tobacco product with improved organoleptic properties and an extended 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 tobacco product involves preparing the recipe components, extracting vanilla liquid carbon dioxide with separation of the corresponding miscella, cutting tobacco and oat root, drying them in the microwave field to a residual moisture content of about 20% with a microwave field power that provides 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 a simultaneous increase pressure, 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 the ratio of components by weight with an accuracy of ± 2%:

tobacco 530 oat root 170 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 same result is achieved by the fact that the method for producing a non-smoking tobacco product involves preparing the recipe components, extracting the clove with liquid carbon dioxide to separate the corresponding miscella, cutting the tobacco and oat root, drying them in the microwave field to a residual moisture content of about 20%, with the microwave field power, providing heating of the raw material to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, mixing, impregnation of the separated miscella with an extract content of 0.03% by weight of the mixture with a simultaneous increase pressure, 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 and forming the mixture, while the mixture is prepared at the following ratio of components by weight with an accuracy of ± 2%:

tobacco 530 oat root 170 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 same result is achieved by the fact that the method for producing a non-smoking tobacco product involves preparing the recipe components, extracting cinnamon with liquid carbon dioxide to separate the corresponding miscella, cutting tobacco and oat root, drying them in the microwave field to a residual moisture content of about 20%, with the microwave field power, providing heating of the raw material to a temperature inside the pieces of 80-90 ° C, for at least 1 hour, mixing, impregnation of 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 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 at the following ratio of components by weight with an accuracy of ± 2%:

tobacco 530 oat root 170 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 same result is achieved by the fact that the method for producing a non-smoking tobacco product involves preparing the recipe components, extracting fennel with liquid carbon dioxide with separation of the corresponding miscella, cutting tobacco and oat root, drying them in the microwave field to a residual moisture content of about 20%, with the microwave field power, providing heating of 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 increasing pressure, 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, and molding the resulting mixture, while the mixture is prepared at the following ratio of components by weight with an accuracy of ± 2%:

tobacco 530 oat root 170 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 same result is achieved by the fact that the method for producing a non-smoking tobacco product involves preparing the recipe components, extracting tarragon with liquid carbon dioxide to separate the corresponding miscella, cutting tobacco and oat root, drying them in the microwave field to a residual moisture content of about 20%, with the microwave field power, providing heating of the raw material to a temperature inside the pieces of 80-90 ° C for at least 1 hour, their mixing, impregnation of the separated miscella with an extract content of 0.03% by weight of the mixture with a simultaneous increase pressure, 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 and molding the resulting mixture, while the mixture is prepared at the following ratio of components by weight with an accuracy of ± 2%:

tobacco 530 oat root 170 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 same result is achieved by the fact that the method for producing a non-smoking tobacco product involves preparing the recipe components, extracting cardamom with liquid carbon dioxide with separation of the corresponding miscella, cutting tobacco and oat root, drying them in the microwave field to a residual moisture content of about 20%, with the microwave field power, providing heating of the raw material to a temperature inside the pieces of 80-90 ° C for at least 1 hour, their mixing, impregnation of the separated miscella with an extract content of 0.03% by weight of the mixture with a simultaneous increase pressure, 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 and molding the resulting mixture, while the mixture is prepared at the following ratio of components by weight with an accuracy of ± 2%:

tobacco 530 oat root 170 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 same result is achieved by the fact that the method for producing a non-smoking tobacco product involves the preparation of prescription components, extraction of cinnamon laurel with liquid carbon dioxide to separate the corresponding miscella, cutting tobacco and oat root, and drying them in the microwave field to a residual moisture content of about 20% with the microwave field power ensuring the heating of the raw material to a temperature inside the pieces of 80-90 ° C for at least 1 hour, their mixing, impregnation of the separated miscella with an extract content of 0.03% by weight of the mixture with simultaneous increasing pressure, depressurizing to atmospheric 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 at the following ratio of components by weight with an accuracy of ± 2%:

tobacco 530 oat root 170 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 same result is achieved by the fact that the method for producing a non-smoking tobacco product involves preparing the recipe components, extracting Schisandra chinensis with liquid carbon dioxide to separate the corresponding miscella, cutting tobacco and oat root, and drying them in the microwave field to a residual moisture content of about 20% with the microwave field power ensuring the heating of the raw material to a temperature inside the pieces of 80-90 ° C for at least 1 hour, their mixing, impregnation of the separated miscella with an extract content of 0.03% by weight of the mixture at the same time a pressure increase, depressurization to atmospheric pressure while freezing the mixture, sublimation and removal of carbon dioxide while swelling the mixture, adding quince juice concentrate, sugar syrup, calcium citrate and / or magnesium and water to it and forming the resulting mixture, while the mixture is prepared in the following ratio of components by weight with an accuracy of ± 2%:

tobacco 530 oat root 170 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 same result is achieved by the fact that the method for producing a non-smoking tobacco product involves preparing the recipe components, extracting the allspice with liquid carbon dioxide to separate the corresponding miscella, cutting the tobacco and oat root, drying them in the microwave field to a residual moisture content of about 20% with the microwave field power ensuring the heating of the raw material to a temperature inside the pieces of 80-90 ° C for at least 1 hour, their mixing, impregnation of the separated miscella with an extract content of 0.03% by weight of the mixture with simultaneous increasing pressure, depressurizing to atmospheric 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 at the following ratio of components by weight with an accuracy of ± 2%:

tobacco 530 oat root 170 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 same result is achieved by the fact that the method for producing a non-smoking tobacco product involves preparing the recipe components, extracting the peppermint with liquid carbon dioxide to separate the corresponding miscella, cutting the tobacco and oat root, drying them in the microwave field to a residual moisture content of about 20% with the microwave field power ensuring the heating of the raw material to a temperature inside the pieces of 80-90 ° C for at least 1 hour, their mixing, impregnation of the separated miscella with an extract content of 0.03% by weight of the mixture with simultaneous pressure increase, depressurization to atmospheric pressure while freezing the mixture, sublimation and removal of carbon dioxide while swelling 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 at the following ratio of components by weight with an accuracy of ± 2%:

tobacco 530 oat root 170 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 same result is achieved by the fact that the method for producing a non-smoking tobacco product involves preparing the recipe components, extracting the lemon balm with medicinal liquid carbon dioxide to separate the corresponding miscella, cutting the tobacco and oat root, drying them in the microwave field to a residual moisture content of about 20% with the microwave field power ensuring the heating of the raw material to a temperature inside the pieces of 80-90 ° C for at least 1 hour, their mixing, impregnation of the separated miscella with an extract content of 0.03% by weight of the mixture at the same time pressure increase, depressurization to atmospheric pressure with simultaneous freezing of the mixture, sublimation and removal of carbon dioxide while swelling 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%:

tobacco 530 oat root 170 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 same result is achieved by the fact that the method for producing a non-smoking tobacco product involves preparing the recipe components, extracting lemon balm with lemon liquid carbon dioxide to separate the corresponding miscella, cutting tobacco and oat root, and drying them in the microwave field to a residual moisture content of about 20% with the microwave field power ensuring the heating of the raw material to a temperature inside the pieces of 80-90 ° C for at least 1 hour, their mixing, impregnation of the separated miscella with an extract content of 0.03% by weight of the mixture at the same time increasing pressure, depressurizing to atmospheric 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 at the following ratio of components by weight with an accuracy of ± 2%:

tobacco 530 oat root 170 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 same result is achieved by the fact that the method for producing a non-smoking tobacco product involves preparing the recipe components, extracting the citrus zest with liquid carbon dioxide to separate the corresponding miscella, cutting the tobacco and oat root, drying them in the microwave field to a residual moisture content of about 20% with the microwave field power ensuring the heating of the raw material to a temperature inside the pieces of 80-90 ° C for at least 1 hour, their mixing, impregnation of the separated miscella with an extract content of 0.03% by weight of the mixture at the same time increasing pressure, depressurizing to atmospheric 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 at the following ratio of components by weight with an accuracy of ± 2%:

tobacco 530 oat root 170 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 methods are implemented as follows.

Prescription components are prepared according to traditional technology.

Vanilla, or cloves, or cinnamon, or fennel, or tarragon, or cardamom, or cinnamon laurel, or Chinese lemongrass, or allspice, or peppermint, or lemon balm, or lemon balm, or citrus zest, is extracted with liquid carbon dioxide and separated miscella according to the known technology (Kasyanov GI, Kvasenkov OI, Nematullaev I., Nesterov VV Processing of plant materials with liquefied and compressed gases. - M .: AgroNIITEIPP, 1993, p. 7-15).

Tobacco and oat root 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 field 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 the tobacco and oat root 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.

Sublimation and removal of carbon dioxide are then carried out, 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, losses of aromatic substances of the feedstock are reduced by 92-95%, losses of nicotine are 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 according to the described technology 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 group of inventions allows to obtain a new non-smoking nicotine-containing tobacco product with improved organoleptic properties and increased shelf life, while reducing losses of aromatic substances and nicotine feedstock.

Claims (13)

1. A method of producing a non-smoking tobacco product, comprising preparing the recipe components, extracting vanilla liquid carbon dioxide with separation of the corresponding miscella, cutting tobacco and oat root, drying them in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of the raw material to the temperature inside the pieces is 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 increasing the pressure, depressurizing to atmosphere black 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, while the mixture is prepared in the following ratio of components by weight with ± 2% accuracy:
tobacco 530 oat root 170 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
2. A method for producing a non-smoking tobacco product, comprising preparing the recipe components, extracting the cloves with liquid carbon dioxide to separate the corresponding miscella, cutting tobacco and oat root, drying them in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of the raw material to the temperature inside the pieces is 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 increasing the pressure, depressurizing to atmosphere spherical 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 by weight with ± 2% accuracy:
tobacco 530 oat root 170 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
3. A method for producing a non-smoking tobacco product, comprising preparing the recipe components, extracting cinnamon with liquid carbon dioxide to separate the corresponding miscella, cutting tobacco and oat root, 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 the temperature inside the pieces is 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 increasing the pressure, depressurizing to atmosphere black 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, while the mixture is prepared in the following ratio of components by weight with ± 2% accuracy:
tobacco 530 oat root 170 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
4. A method of producing a non-smoking tobacco product, comprising preparing the recipe components, extracting fennel with liquid carbon dioxide to separate the corresponding miscella, cutting tobacco and oat root, 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 the temperature inside the pieces is 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, depressurizing to atmosphere ferry 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 by weight with ± 2% accuracy:
tobacco 530 oat root 170 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
5. A method of producing a non-smoking tobacco product, comprising preparing prescription components, extracting tarragon with liquid carbon dioxide to separate the corresponding miscella, cutting tobacco and oat root, drying them in the microwave field to a residual moisture content of about 20% with a microwave field power that ensures that the raw material is heated to the temperature inside the pieces is 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 increasing the pressure, depressurizing to at spherical 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 by weight with ± 2% accuracy:
tobacco 530 oat root 170 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
6. A method of producing a non-smoking tobacco product, comprising preparing prescription components, extracting cardamom with liquid carbon dioxide with separation of the corresponding miscella, cutting tobacco and oat root, drying them in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of the raw material to the temperature inside the pieces is 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 while increasing the pressure, depressurizing to atm spherical 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 by weight with ± 2% accuracy:
tobacco 530 oat root 170 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
7. A method for producing a non-smoking tobacco product, comprising preparing the recipe components, extracting cinnamon laurel with liquid carbon dioxide to separate the corresponding miscella, cutting tobacco and oat root, 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 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, depressurization 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 mixture, the mixture is prepared in the following ratio of components by weight with an accuracy of ± 2%:
tobacco 530 oat root 170 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
8. A method of producing a non-smoking tobacco product, comprising preparing the recipe components, extracting Schisandra chinensis with liquid carbon dioxide to separate the corresponding miscella, cutting tobacco and oat root, 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 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 increasing the pressure, relieving 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%:
tobacco 530 oat root 170 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
9. A method of producing a non-smoking tobacco product, comprising preparing the recipe components, extracting the allspice with liquid carbon dioxide to separate the corresponding miscella, cutting tobacco and oat root, drying them in the microwave field to a residual moisture content of about 20% with a microwave field power that warms up the 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 in pressure, depressurization 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 mixture, the mixture is prepared in the following ratio of components by weight with an accuracy of ± 2%:
tobacco 530 oat root 170 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
10. A method for producing a non-smoking tobacco product, which involves preparing the recipe components, extracting peppermint with liquid carbon dioxide and separating the corresponding miscella, cutting tobacco and oat root, drying them in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of the raw material to a temperature inside the 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, depressurization d 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, while the mixture is prepared in the following ratio by weight with ± 2% accuracy:
tobacco 530 oat root 170 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
11. A method of producing a non-smoking tobacco product, comprising preparing prescription components, extracting lemon balm with medicinal liquid carbon dioxide to separate the corresponding miscella, cutting tobacco and oat root, drying them in the microwave field to a residual moisture content of about 20% with a microwave field power that provides heating of 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 a simultaneous increase in pressure, discharge yes the phenomenon 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%:
tobacco 530 oat root 170 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
12. A method of producing a non-smoking tobacco product, comprising preparing the recipe components, extracting lemon balm with lemon liquid carbon dioxide to separate the corresponding miscella, cutting tobacco and oat root, drying them in the microwave field to a residual moisture content of about 20% with a microwave field power that warms up the 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 in pressure, depressurization I am 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%:
tobacco 530 oat root 170 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
13. A method of producing a non-smoking tobacco product, comprising preparing the recipe components, extracting the citrus zest with liquid carbon dioxide to separate the corresponding miscella, cutting tobacco and oat root, drying them in the microwave field to a residual moisture content of about 20% with a microwave field power that warms up the 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 in pressure, depressurization I am 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%:
tobacco 530 oat root 170 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
RU2011119570/13A 2011-05-17 2011-05-17 Method for production of non-smoking products of tobacco (versions) RU2458602C1 (en)

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Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4660577A (en) * 1982-08-20 1987-04-28 R.J. Reynolds Tobacco Company Dry pre-mix for moist snuff
CN1105215A (en) * 1994-01-13 1995-07-19 孙来顺 Health-type chewing tobacco
EA004888B1 (en) * 2001-05-01 2004-08-26 Джонни Р. Вилльямс Smokeless tobacco product
RU2248146C2 (en) * 2003-05-13 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
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
US4660577A (en) * 1982-08-20 1987-04-28 R.J. Reynolds Tobacco Company Dry pre-mix for moist snuff
CN1105215A (en) * 1994-01-13 1995-07-19 孙来顺 Health-type chewing tobacco
EA004888B1 (en) * 2001-05-01 2004-08-26 Джонни Р. Вилльямс Smokeless tobacco product
RU2248146C2 (en) * 2003-05-13 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
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)

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