RU2521804C1 - Method of production of flavoured sweetened tobacco blend - Google Patents

Abstract

FIELD: tobacco industry.

SUBSTANCE: invention relates to the method of production of the flavoured sweetened tobacco blend, which provides cutting and mixing of tobacco and mace, impregnating the resulting mixture with liquid carbon dioxide while simultaneous increasing the pressure, relief to atmospheric pressure with simultaneous freezing the mixture, sublimation and removal of carbon dioxide with simultaneous swelling of the mixture, its spraying with sweetening and storage.

EFFECT: maintenance of the period of storage and increase in shelf life.

Description

The invention relates to a technology for the production of smoking tobacco products.

A known method for the production of flavored sauced tobacco bags, which involves mixing tobacco, sprinkling it with sauce, draining, cutting and spraying with an alcohol solution of aromatic substances (Tatarkhenko II, Mokhnachev IG, Kasyanov GI Technology of subtropical and gourmet foods. manual for university students - M .: Academy, 2004, p.208-211).

The disadvantage of this method is the long duration of curing and the short shelf life of the resulting target product.

The technical result of the invention is to reduce the duration of curing and increase the shelf life of the resulting target product.

This result is achieved in that the method for the production of flavored, sauced tobacco bags involves cutting and mixing tobacco and nutmeg, impregnating the resulting mixture with liquid carbon dioxide while increasing pressure, depressurizing to atmospheric while freezing the mixture, sublimating and removing carbon dioxide while expanding the mixture , sprinkling it with dressing and baking.

The method is implemented as follows.

Sliced tobacco and nutmeg color are mixed in a ratio determined by the known dependence (RU 2280397 C1, 2006). The resulting mixture was poured with liquid carbon dioxide and allowed to soak. Impregnation time is calculated according to the known laws of mass transfer (Kosmodemyansky Yu.V. Processes and apparatuses for food production. Textbook for students of technical schools - M .: Kolos, 1997, p.135-162).

In the process of impregnation, not only absorption of liquid carbon dioxide takes place, but also redistribution in the mixture of aromatic substances of nutmeg color and tobacco when they are dissolved in liquid carbon dioxide.

After the impregnation is completed, the pressure in the mixture is vented to atmospheric pressure, which leads to the freezing of the mixture together with the absorbed carbon dioxide.

The mixture is then heated to sublimate and remove carbon dioxide, which simultaneously leads to swelling of the mixture.

The redistribution of aromatic substances inside the mixture provides a uniform aroma when smoking the resulting bags and increases its shelf life by moving them from the surface into the plant components and slowing their evaporation.

Flavored expanded mixture is sprayed with sauce and sent to the bedding to obtain the target product.

Due to the use of a mixture having an expanded structure, the absorption of the sauce is faster due to rupture of the cell membranes of the components of the bags.

At the same time, it should be noted that the bag obtained by the described technology has expectedly a lower nicotine content due to the introduction of a nutmeg-free nicotine-free color and the expansion of the components of the mixture.

Claims (1)

A method for the production of flavored sauced tobacco bags, which involves cutting and mixing tobacco and nutmeg, impregnating the resulting mixture with liquid carbon dioxide while increasing pressure, depressurizing the atmosphere while freezing the mixture, sublimating and removing carbon dioxide while swelling the mixture, spraying it with sauce and bunking.