TW201002218A

TW201002218A - Tobacco product for oral use

Info

Publication number: TW201002218A
Application number: TW098100549A
Authority: TW
Inventors: Gael Onno
Original assignee: British American Tobacco Co
Priority date: 2008-01-10
Filing date: 2009-01-09
Publication date: 2010-01-16
Also published as: AR071828A1; CA2711630A1; JP2014076058A; SE0800058L; JP5526037B2; WO2009087215A3; ZA201005140B; CL2009000011A1; EP2242381A2; JP2011509090A; WO2009087215A2

Abstract

The present invention relates to a flavoured tobacco product for oral use comprising matrices, wherein at least one matrix comprises tobacco, and essentially all flavourants are comprised in matrices not containing tobacco.

Description

201002218 六、發明說明：【發明所屬之技術領域】本發明係關於供口腔使用的加味煙草產品，及其製造方法。【先前技術】目前市場上供應的許多煙草產品中有一類不需燃燒之下即可供口腔使用的商品。包括咀嚼式煙草和鼻煙(snuff) 的產品一般均至少含有煙草顆粒和香料。製備時通常藉由浸泡或噴灑甜味和香料組成物於熟煙葉（cured tobacco leaves)上及在煙葉被製成所欲形狀和產品包裝之前部分乾燥該煙草以處理咀嚼式煙草，此稱為調製(casing)。 ° 可以乾或濕式提供之鼻煙與呕嚼式煙草的類似點在於一般亦經由添加香料至煙草顆粒或混合香料顆粒與煙草顆粒來變甜和調味。思納斯(snus)型無煙煙草係在混合剝碎或研磨煙草内加入-般至少為鹽及保濕劑例如水然後加熱的過程中進行巴氏滅菌樣（pasteuriSati〇n_like)反應。供口腔使用之無煙煙草的口味多樣化已成一種趨勢。加入無煙煙草產品的香料長久以來不僅可加強及 T改變煙草的氣味還可賴地改良風味/芳香感。明顧地改 ^風味/芳香感的π腔舰草產品與傳統口腔煙草產品例如 -煙比較更增加欲減少或戒煙的主要可燃煙草產的需求。、 3 201002218 再者，許多香料-般為揮發性並且接觸煙草後易被分解。此將使得在使用上呈現所欲風味狀（flav〇ur評脇）的產品之製造工作更減雜。其不僅由於製造和包裝過程中必需考慮《性及香料敎’並且在運送和貯存中之可變因素亦將對終產品造成影響。 WO 2006/127772 A2 係關於可形成例如薄之煙草組成物。該薄膜含有單或多層。多層卜、^、、且成物多層的煙草及其他附加成分例如香料。最:薄膜含有一或的薄膜，其全部煙草層亦含有香料。㊉見為一或二層料 WO 2007/238484中揭示含有煙草成八濕潤劑和黏合劑的可溶解煙草薄膜條。視需要一香 15 20 【發明内容】因此，本發明的一目的係提供—種煙草產品以及其根據申請專利範_製造=味無煙口腔言，本發明的一目的係提供一種，。更明確而 P咖〇的產品。此外，該含有煙草的基==狀r 此類香料均存在料同基_。因此，煙3香料任何 2 ^貯存過程中均被隔開以改善特別指風味和欠本發明的說明令可證明其附加的優點。 9可〒。本号X明係關於口腔用/投予的加味煙草连草以及基本上全部香料被包 =内。亦包含用於製造該加味煙草產品的方法。根據本發_—具體實施卿成包狀基質之薄膜(例如含煙草和基本上無香料；;== 201002218 以及含香料的第一基質層）的煙 V Λ王早座品。田用，此。月木時基質,，係指分和香料的化合物或較佳為化合物的提合物。使用^<避免煙草顆粒與香料接觸而導致在—段時間基本上^改變風味質：可存在大量的可食於 = 物包括天然和合成聚合物一 ^ J的=例如咐合物如寡糖類和例如纖維衍=物);合成和天然膠、濕_增塑劑、滑劑、防腐劑、安定劑以3^；的甜味劑、充填劍、潤至固體的物理狀態。者色劑。該基f—般為半固體、首術二香料」指煙草產品用於產生所欲味香料’’包括典型被理解為非煙草香精 15 20 式煙箪W Γ ϋ腔制之傳鱗吸食龍草產品如°且嚼式煙卓、被稱為思納斯f 分。其可包括萃取物及濕鼻㈣其他香料成缺」馮衩极物（imitation)、合成或天 :成/天然成分可由視情況選擇含纖維之植于/、一般包含獲得自有花植物成熟子房（即果實）的始成Γ °有化植物指在植物界令被歸類為被子植物門、。该香料可為例如油、液體或粉末的任何型式。何部草:包;任何Γ (一)屬成員的任於天然煙草的特定化合物(如尼古丁)之萃取或合成 5 10 15 20 201002218 ^ ’以及例如煙草葉纖維部分的構造衍生物。其另外包括含個別化學品及/或適當製備合化學實體的煙草取代物備下只際上類似天然煙草之複韭掘=處使^ 口腔煙草產品，，或，，無煙口腔煙草產品，，表示非擬用於燃燒但可被置入使用者口腔接觸-有限時間的任何煙草產品。 …、使用者4液【實施方式] 月係關於包含至少兩種基質之供口腔使用的益草產品，其中至少一種基質包含煙草並且基本： '、，、，、9 ，以及基本上全部香料被包含於不含煙草的至少 ‘該含煙草之基質較佳為不含香料。若該煙草口口广種或多種基質，則至少一種基質包含煙草且基本上無或較佳為無香料。適當時’全部含煙草之基質基本 i無或較佳為無香料。此外，該煙草產品除了該含煙草基二之外含有至少-種含香料的其他基質。香料和煙草亦可子於基質之間，而在形成層狀基質的情形下，可存於該些層之間。然而’相對於煙草產品内煙草和香料的總量，較么為基貝層間存在比較少量的香料和煙草。典型上，在產 =中香料和煙草可分別以總香料和煙草的低於約10%重里比、低於約5%、低於約1%的量存在於基質層之間。、，此處”基本上無，，意指基於總含煙草基質的乾重，其香料含夏低於3%，較佳為低於2%、低於1%、低於〇 5%。根據本發明的一具體實施例，該基質可於加味煙草薄膜内形成層狀。在此具體實施例中，香料的含量係基於含個別 6 201002218 煙草層的總乾重量。 ^何^的煙草可被用於本翻。㈣料材料、二葉·化和梗。可使用煙草的實例包括，但不侷限於^ (vn*glma)、白肋煙（burley)、東方廿；烤 (mstica)。可根攄已知（ne_)和頁花煙乾該㈣煙草材料包括㈣/1 g)等。*論縣和收獲後處理法，建Ϊ 使用相*小的煙草粒徑。可使祕何已知的粒⑲ 歲 ==適當的煙草平獅為低於5毫来」 10 15 20 細磨煙草可1毫米。用於本發明之 κ , 一有攸'力5楗未尚至約1.0毫米的範圍，較佳伙、、勺微米高至約900微米的範圍，甚至更，'、、米高至約_微米的範圍之平均粒徑。更1〇微可根據吸煙物件或無煙煙草產品的任產品的煙草。然而，當運用可燃煙草產品的守必而增加研磨或其他減小—般用於可燃產品之煙草才: 的乂驟° $煙煙草包括例如乾或濕鼻煙及σ且嚼式煙草。鲁201002218 VI. Description of the Invention: TECHNICAL FIELD OF THE INVENTION The present invention relates to a flavored tobacco product for oral use, and a method of manufacturing the same. [Prior Art] Among the many tobacco products currently on the market, there is one type of product which is available for oral use without burning. Products including chewing tobacco and snuff generally contain at least tobacco particles and flavors. The preparation is usually carried out by soaking or spraying the sweet and flavor composition on the cured tobacco leaves and partially drying the tobacco to form the desired shape and packaging of the product to treat the chewing tobacco. This is called modulation. (casing). ° The snuff that can be supplied dry or wet is similar to the chewing tobacco in that it is also sweetened and flavored by adding perfume to the tobacco granules or mixing the granules with the tobacco granules. The snus type smokeless tobacco is subjected to a pasteuri Sati〇n-like reaction in a mixture of minced or ground tobacco, usually at least a salt and a humectant such as water and then heated. The diversification of the taste of smokeless tobacco for oral use has become a trend. The addition of flavors to smokeless tobacco products has long been enhanced not only to enhance the taste of tobacco but also to improve the flavor/aroma. The π-cavity product of the flavor/fragrance is more likely to increase the demand for the main combustible tobacco product to reduce or quit smoking than the traditional oral tobacco product such as smoke. 3 201002218 Furthermore, many spices are generally volatile and readily decomposed after exposure to tobacco. This will make the manufacturing work of the product that exhibits the desired flavor (flav〇ur) in use more complicated. Not only does it have to be considered in the manufacturing and packaging process, but also the variable factors in shipping and storage will also affect the final product. WO 2006/127772 A2 relates to the formation of, for example, a thin tobacco composition. The film contains one or more layers. Multi-layered, ^, and multi-layered tobacco and other additional ingredients such as perfume. Most: The film contains one or a film, and all of the tobacco layers also contain perfume. It is disclosed in WO 2007/238484 that a strip of soluble tobacco film containing tobacco into a wetting agent and a binder is disclosed. SUMMARY OF THE INVENTION Accordingly, it is an object of the present invention to provide a tobacco product and a product thereof according to the patent application. More specific and P curry products. In addition, the tobacco-containing base == form r such perfumes are all present in the same base. Therefore, the smoke 3 fragrance is separated during any storage to improve the particular flavor and the description of the invention can prove its added advantages. 9 is awkward. This No. X is about the oral/administration of flavored tobacco grass and substantially all spices are included. Also included are methods for making the flavored tobacco product. According to the present invention, a film of a wrap-like substrate (for example, a tobacco-containing and substantially non-fragrance;; == 201002218 and a first matrix layer containing a fragrance) is used. Field use, this. A matrix of moon wood, a compound of a finger and a fragrance or preferably a compound. Use ^<to avoid contact of tobacco particles with perfume to cause a substantial change in flavor quality over a period of time: there may be a large amount of edible material including natural and synthetic polymers - such as chelates such as oligosaccharides And, for example, fiber derivatives; synthetic and natural rubber, wet plasticizers, slip agents, preservatives, stabilizers, sweeteners, filled swords, and the physical state of the solids. Colorant. The base f is generally semi-solid, the first two spices "tobacco products used to produce the desired flavors" 'including the typical is understood to be non-tobacco flavors 15 20 type soot W Γ ϋ cavity system of the scales to eat dragongrass Products such as ° and chewing tobacco, known as Sinas f points. It may include extracts and wet noses. (4) Other fragrances are indispensable. "Imitation, synthesis or day: adult/natural ingredients may be selected from fiber-optic plants as appropriate, and generally include self-made flower plant matures. The beginning of the house (that is, the fruit) ° The chemical plant refers to the plant kingdom is classified as an angiosperm door. The perfume can be of any type such as oil, liquid or powder. Any grass: package; any Γ (1) member of the member of any natural tobacco-specific compound (such as nicotine) extraction or synthesis 5 10 15 20 201002218 ^ 'and structural derivatives such as tobacco leaf fiber parts. It additionally includes tobacco substitutes containing individual chemicals and/or suitable preparation of chemical entities, and preparations for re-excavation of natural tobacco-like products, or tobacco products, or smokeless oral tobacco products, Any tobacco product that is not intended for combustion but can be placed in the user's mouth for a limited time. ..., user 4 liquid [Embodiment] The month relates to a straw product for oral use comprising at least two substrates, wherein at least one of the substrates comprises tobacco and substantially: ',,,,, 9, and substantially all of the spices are At least the tobacco-containing substrate contained in the tobacco-free material is preferably fragrance-free. If the tobacco mouth is widely or multi-layered, at least one of the substrates comprises tobacco and is substantially free or preferably non-fragrance. Where appropriate, all tobacco-containing matrices are substantially or preferably non-fragrance. In addition, the tobacco product contains at least one other perfume-containing matrix in addition to the tobacco-containing base. Perfume and tobacco may also be present between the substrates, and in the case of a layered substrate, may be present between the layers. However, relative to the total amount of tobacco and spices in the tobacco product, there is a relatively small amount of perfume and tobacco between the base layers. Typically, the perfume and tobacco are present between the substrate layers in an amount of less than about 10% by weight, less than about 5%, and less than about 1%, respectively, of the total perfume and tobacco. Here, "substantially free," means that the fragrance contains less than 3% in summer, preferably less than 2%, less than 1%, and less than 5% based on the dry weight of the total tobacco-containing substrate. In one embodiment of the invention, the substrate can be layered within the flavored tobacco film. In this particular embodiment, the perfume content is based on the total dry weight of the tobacco layer comprising individual 6 201002218. For the purpose of turning over. (4) material, lobes and stems. Examples of tobaccos that can be used include, but are not limited to, ^ (vn*glma), burley, oriental carp, and grilled (mstica).摅 Known (ne_) and squid dry (4) Tobacco materials include (4) / 1 g), etc. * On county and post-harvest treatment, Jianye Use phase * small tobacco particle size. Can make secret known Grain 19 years old == Appropriate tobacco flat lion is less than 5 milligrams" 10 15 20 Finely ground tobacco can be 1 mm. The κ used in the present invention has a range of 楗'force 5 楗 not yet about 1.0 mm, preferably a range of scoops up to about 900 μm, and even more, ', m is as high as about _micron. The average particle size of the range. More than 1% of tobacco can be used according to smoking articles or smokeless tobacco products. However, when using flammable tobacco products, it is imperative to increase the amount of grinding or other reductions that are commonly used in combustible products: Tobacco tobacco includes, for example, dry or wet snuff and σ and chewing tobacco. Lu

^通常包含細磨煙草及較佳為不需另外加卫之下被用於I 4明的煙草產品。另—方面"且嚼式煙草通常以捲煙 (tW1St)、口嚼煙(plug)或碎葉煙(scrap)的型式提供，以及較佳以用於本發明的適當大小提供。根據本發明的一個具體實施例，所使用之該煙草為鼻煙以及較佳為濕鼻煙。通常利用被研磨、筛選和分類（_) 成梗(stem)和葉（lamina )部分的相對乾燥煙草製備濕鼻煙，其分別進一步被分類成小（約〇〇1〜〇 4毫米）、中（約〇4〜〇 7 7 201002218 = 大（約〇.7〜1〇毫米调粒。一般使用乾燥的菸葉以及二^ ¥進一步被熟化例如煙薰熟化。可獲得所欲粒徑和煙早部分的比例。由於這些成分大部分殘留於葉部分，因此 ^與葉的相對數量將對風味和尼古丁傳遞量造成-些影 &於用於'愚鼻煙的煙草平均粒徑通常低於10毫米’適當為总；5笔米，甚至更佳為低於丨5毫米。風味和其他特性亦 =所，用之特定煙草類型及其所進行熟化法的影響。就無和茶區別的煙草類型而言，例如黃花煙（mstiea)或東方 10 15 20 (oriental)僅具有以煙草顆粒大小作為區分的無法分開部分。 ^口煙草顆教係使用水和（典型上）鹽混合。煙草殘、刀$斤加入的水結合使混合物的水分含量（moisture level)上升約2s〇/古 L 至約60%重量比。可視情況選擇地排 ί 轉可力认甜味劑。煙摻合物較佳為進行巴斯德«。巴斯德品：：二：別在北歐國家被稱為思納斯。利用足夠使產 ®々任何方法進行巴斯德滅菌(pasteurisation)。實、隹^、、㈣熱mm«他方法在約8G〜140t 進仃南或低溫巴斯德加熱滅g，或冷巴斯德滅菌。立他實包括輻照及化學纽。選奸斯德滅m項限制為 /、必需適用於人類的口腔内使用產品。另外其必需對風味、稠度或其他終產品的感官性質不造成不良影響。巴斯德滅菌之後，檢查及且可能地調整思納斯混合物的pH。為達到某些商用混合物的所欲特徵，此加工階段的 8 201002218 pH較佳為約7至12。此階段之後煙草的含水量（moisture content)升高以及’若使用巴斯德滅菌則在此巴斯德滅菌階段之後該濕鼻煙可視情況選擇地被熟化。用於熟化的方法和設備已為技術領域中所習知’例如在一恒定的溫度之下緩慢地混合加料（cased)無煙煙草。通常，該煙草摻合物在室溫或包括低於0 C溫度的較低溫之下被熟化（maturation )。繼續溫和攪拌約1小時至高達數週’較佳為約1至24小時，通常為約5〜15小時。此階段可有效地降低思納斯產品的pH以及將全部產品的濕度降低至所欲程度。通常在此階段加入濕潤劑。存在於無煙草基質的香料被設計為對加味煙草提供中味(middle note)和後味(end note)的味道。中味和後味亦可分別被稱為中段味(core note)和後段味(lasting n〇te)。此意指使用此處所述加味煙草產品一短暫時間之後即可由該香料成分產生感官知覺。在最初使用的短暫期間，前味(t〇p n〇te) (若存在時）首先顯現於使用者，以及此時間範圍為無煙煙草使用時間的0〜40%，更佳為產品總使用時間的約 1〜30% ,更佳為總使用時間的約〇〜2〇0/。。使用者實質上感覺到中味的時間為無煙煙草使用時間的5〜8〇%，更佳為約 10〜70%。在從約20〜100%，通常從約3〇〜1〇〇%的時間範圍内，使用者感覺到後味直到使用末期。用於本發明之含有非煙草之基質（例如薄膜層）的香料較佳為對於煙草產品提供中味和後味的香料。香料包括 201002218 萃取物（例如甘草、八仙花(hydrangea)、曰本白皮木蘭葉、洋甘菊、胡蘆巴(fenugreek)、丁香、薄荷醇、曰本薄荷、菌香、肉桂(cinnamon)、草本植物（herb)、冬清、櫻桃、草每、桃子、蘋果、Dramboui、波本(bourbon)、蘇格蘭（sc〇tch)、威士忌、綠薄荷、薄荷（peppermint)、薰衣草、小豆爷 (cardamon)、芽菜、苦香樹(cascariUa)、肉莖謹、檀香、佛手柑(bergamot)、天竺葵、蜂密精華、玫瑰油、香草、檸檬油、橙油、肉桂(cassia)、姬菌香（caraway)、干邑（哪騰）、茉莉、伊蘭花、鼠尾草、小茴香、多香果、薑、大茴香、笼=_ander)、咖啡，或取自任何種類的薄荷(Μ_&)屬之薄荷油）’·遮味劑；苦味受體位點阻斷劑；受體位點增強劑；以及其他添加物例如葉綠素、礦物質、植物，或^新劑。其可為模擬物（imitati〇n)、合成或天然成分或其推合物。其可為任何的型式例如油、液體或粉末。除了上述香料之外，該香料亦可包括天然存在於植物之香料的香㈣衫物。㈣«可紐觀擬天然風味之可感知風味狀之個別天然和合成風味的摻合物。該香料較佳為關於包含自有花植物之成熟子房（即果實）獲得的任何組份之成分。有花植物意指植物界的被子植物 (magn〇U〇Phyta) Π。有花植物亦可被稱作為被子植物 (1〇Sperm) °根據—較佳具體實_，該香味組分包含來自1科(Ru㈣eae)、#薇科(尺。⑽狀)和琶蕉科(μ脱⑶狀）之果貫（即^子房）的任何成分。芸香科植物之屬的實例為掛橘屬、羅尼亞屬（B〇r_)、花椒屬（Zanthoxylum)和以及 201002218 佈枯屬（Agathosma)。柑橘屬包括柑橘(citrus cinensis)、檸檬(Citrus limon)、葡萄柚(Citrus paradisi)以及萊姆果(Citrus aurantifolia)。其他柑橘果實為例如阿利莫(aiem〇w)、甘夏 (amanatsu)、香檸檬(bergamot orange)、苦撥、血撥、佛手柑(budda’s hand)、四季橘（calamondin)、枸櫞（citron)、金插、代代檀'(daidai)、凸極（dekopon)、沙漠萊姆、djeruk limau、澳洲指橘（linger lime)、蓋加尼馬柚(gajanimma) ' 宜昌橙、imperial lemon、伊予柑(iyokan)、kabuso、青檸檬(kaffir lime)、萊姆綠(key lime)、枯子(kinnow)、khasi pepeda、金橘（kumquat)、甜青檸（limetta)、金掛（limequat)、歐柑 (mandarin lime)、橘子（mandarin orange)、香檸檬（meyer lemon)、溫州蜜橘（mikan)、natsumikan、袖撥(orangelo)、結子（orangequat)、白金柚（oroblanco)、波斯酸橙（Persian lime)、柚子、ponderosa lemon、椏柑、朗布爾柑(rangpur)、粗皮檸檬(rough lemon)、薩摩蜜橘（Satsuma)、沖繩檸檬 (shekwasha)、醉橘（sudachi)、酸橘（sunki)、sweetie、甜莱姆、立花桔(tachibana orange)、桔柚(tangelo)、橙桔（tangerine)、桶柑(tangor)、優克力果(uglifruit)，以及甜柚(yuzu)。薔薇科（通常稱為玫瑰科）可被細分成薔薇 (Rosoideae)、繡線菊（Spiraeoideae)、蘋果(Maloideae)和桃 (Amygdaloideae)的亞科。蘋果亞科包含具有玻璃釉(frits)的植物例如顏果、枸子(cotoneasters)、山楂(hawthorns)、梨、脆梨（quinces)、山梨(rowans)、白鳳豆(whitebeans)及其類似物。芭蕉科中最重要的屬為包括許多香蕉品種的芭焦 201002218 (Musa )，例如衍生自斑葉煮(musa acuminata)和拔蕉(musa balbisiana)的食用香蕉。根據本發明的一態樣，該香味成分包含源自柑橘屬和蘋果亞科的植物果實之組份。如此處所述’芸香科和薔薇科均屬於薔薇目，亦即屬於雙子葉植物綱。雙子葉植物綱為植物界中的被子植物門。巴焦科附屬於分支自屬於被子植物門之百合綱 (Liliopsida)的畺目（Zingiberaies)。崎〜!τ侍自果貫之香料的實例包括’但不侷限於乾蘋果、 11 ΐ果汁、乾香®、乾葡萄、濃縮葡萄彳、乾胡羅蔔、 ^商、浪縮橘汁、乾葡萄柚、濃縮葡萄柚汁、己丁 ΐ料1梨和σ乾李。視情況選擇地可使用外殼及/或外皮。燥固體的形弋可，為洛液提供例如水溶液或油，或者為乾的油。或分散於溶液内的固體或在水溶液中乳化的可食的引言部分已經提到的，該基質可包含各種酸度調節劑例如色素、保存劑、抗氧化劑、護色劑、潤劑、増塑气良物駄、礦物鹽、螫合劑（sequestrant)、濕物膠、^凝^'/㈣劑' 界面活性劑、乳化劑、膠例如植化合物適合抗、點夕结劑、增味劑和甜味劑。許多可食用膠、安定令丨或夕重目的例如可被用作為增稠劑、凝二制、膠凝劑及/或乳化劑。存在於基曾為水溶性，例/較佳的化合物群組為碳水化合物，較佳 0像是單-、雙-、寡-和多醣之醣類，亦即包 12 201002218 含藉由醣苷鍵連接之單醣 τι- S w - ^ )刀子及聚合物。多醣類包括同兀夕醣矢員和異兀多醣類。多靶扒資伞"w、- A 夕醣頒可選自貯存性多醣類例如 /厲又粉、i粉何生物例如 r〇1 、. 々化予改質澱粉、樹膠和糖原 (glycogen )，以及結構多 1 堪 ^ ^ 醣颁之群組如纖維素、纖維素衍舌* 口口 > w 吊具有40至3000個之間的單醣重複單位。潘又粉和特殊化與餅、 ,-ΗΠ. 予改貝殺粉例如鹼改質〉殿粉、漂白焱叔、乳化澱粉、酶處 -r ^ 叫处埋J又粉、乙醯化澱粉、乙醯化和乳化澱粉為基質内有用的山用的娀水化合物。其他改質澱粉包括石粦酸单殿粉、叾粦酸雙题φν Σψ 10 15 _ 丄办柘、秘酸化雙澱粉磷酸鹽、乙醯化雙殿粉顧鹽、乙、乙軌已二酸雙殿粉、經丙驗粉:㈣、殿粉辛縣_酸納，和乙化軋化澱粉。澱粉的衍生物包括線型和環狀糊精。為線型以1，4)_鍵結的D葡萄糖聚合物的混合物之化合物係稭由水解例如麥芽㈣成，反之環_係藉由酵素降解殿粉形成。環糊精為—般具有6〜8個葡萄糖殘基稱為0：-環糊精-環糊精和γ—環糊精的環形結構分子^ 適合多醣類的其他實例包括三仙膠、阿拉伯膠（刖爪 arabicum)、二仙膠、黃蓍樹膠、關華豆膠、阿拉伯膠(咖咖 gum)、紅藻膠、刺槐豆膠、瓊脂、卡拉亞膠、結蘭膠、魔芋膠(konjac gum)、果膠、普魯蘭多糖(pullulan)和聚蔔萄糖。以纖維素為基礎之多醣類包括烷基纖維素類，例如甲基纖維素、乙基纖維素、甲乙基纖維素；經取代烷基纖維素，例如輕乙基纖維素、經丙基纖維素、羥丙基甲基纖維素、缓甲基纖維素；經取代烷基纖維素的鹽類，例如羧甲 20 201002218 基纖維素鈉、交聯羧曱基纖維素鈉；以及酵素水解的羧曱基纖維素。可被用於基質内的其他聚合物為聚環氧烷類（例如聚環氣乙烷(PEO))、聚乙二醇(peg)、丙烯酸聚合物、丙稀酸共聚物、曱基丙烯酸聚合物、甲基丙烯酸共聚物、聚丙烯酿胺類、褐藻酸鹽類（alginate)(例如褐藻酸和褐藻酸的鹽類像是褐藻酸納、褐藻酸鉀、褐藻酸鏔、褐藻酸|弓、褐澡酸丙二酯）、聚乙烯吡咯啶酮、聚乙烯醇、聚乙二醇聚乙烯醇共聚物，和羧乙烯聚合物。亦可將蛋白質及化學改質蛋白併入基質。適當蛋白質為以膠原為基礎之聚合物例如明膠。 5亥基質可含有一種甜味劑或者，甜味劑的組合。天然甜味劑及人工甜味劑係同樣地適合。含醣之甜味劑包括例如單-和雙醣類例如蔗糖(雙醣）、麥芽糖、右旋糖(單醣）、果糖、葡萄糖、半乳糖；糖醇類（多元醇類)例如阿拉伯糖醇、赤澡糖醇、甘油、異麥芽酮糖醇(isomalt)、乳糖醇、麥芽糖酉子甘露糖醇、山梨糖醇、木糖醇，以及數種糖醇類的混合^例如氫化澱粉水解物(HSH);糖漿包括楓樹糖漿、甜菜糖漿、玉米糖漿、甘蔗糖漿、糖蜜及其類似物。其他天然糖取代物為植物甜蛋白（brazzein)、茅甜蛋白（⑶^uiin)、甘草甜素(glycyrrhizin)、水檳榔甜蛋白（mabinijn)、麥芽寡醣、奇異果素（miraculin)、莫甜蛋白（m〇nellin)、倍他丁 (pentadm)、甜葉菊（stevia)、塔格糖和索馬甜(thaumatin)。人工甜味劑包括蔗糖素、糖精（saccharine ) 、樂甜(neotame)、新检皮苦一氫查酮（ne〇heSperidin dihydrochalcone)、甜蜜 201002218 素(cyclamate)、阿斯巴甜-天冬甜素之鹽、阿斯巴甜、阿力甜(alitame)、甜菊糖苷(stevi〇side)，以及天冬甜素钟。° #存在於基質的有用乳化劑可為上述任何的樹膠類、褐澡酸及其鹽類、界面活性劑、硬脂酸聚氧乙烯酯類、铲山 5 梨糖醇酯類、果膠、明膠、磷胺酯類（Amm〇nium^ Usually contains finely ground tobacco and preferably tobacco products that are used for I4 without additional curing. The other aspect " chewing tobacco is typically provided in the form of a cigarette (tW1St), a chew or a scrap, and is preferably provided in an appropriate size for use in the present invention. According to a particular embodiment of the invention, the tobacco used is snuff and preferably wet snuff. Wet snuff is typically prepared using relatively dry tobacco that has been ground, screened, and classified (_) into stem and lamina portions, which are further classified as small (about 〇1 to 〇4 mm), respectively. (About 〇4~〇7 7 201002218 = Large (about 7.7~1〇mm granules. Generally used dry tobacco leaves and two ^ ¥ are further matured, for example, smoked and cooked. The desired particle size and early part of the smoke can be obtained. Proportion. Since most of these components remain in the leaf section, the relative amount of ^ and leaves will cause a difference in flavor and nicotine delivery - the average particle size of the tobacco used for 'stupid snuff is usually less than 10 mm'. Appropriate for the total; 5 pens, even more preferably less than 丨 5 mm. Flavor and other characteristics are also used, the specific type of tobacco used and the effect of the ripening method used. For example, the yellow flower (mstiea) or the oriental 10 15 20 (oriental) only has an inseparable part distinguished by the size of the tobacco particles. The oral tobacco teaching system uses water and (typically) salt mixed. Tobacco residue, knife Adding water to mix The moisture level of the product rises by about 2 s / Gu L to about 60% by weight. Optionally, the sweetener can be selected. The smoke blend is preferably used for Pasteur «.斯德品::二: Don't be called Sinas in the Nordic countries. Use enough methods to make Pasteurisation. 实^,, (4) 热mm«他方法在约8G ~140t into the south or low temperature Pasteur heating, or cold pasteurization. Lishi actually includes irradiation and chemical nucleus. The traits are limited to /, must be suitable for human oral use In addition, it must not adversely affect the flavor, consistency or other sensory properties of the final product. After pasteurization, the pH of the Sinas mixture is checked and possibly adjusted. To achieve the desired characteristics of certain commercial mixtures. The pH of the 2010 20101818 is preferably about 7 to 12. The moisture content of the tobacco is increased after this stage and the wet snuff is visible after the pasteurization stage if pasteurization is used. The situation is selectively ripened. Methods and apparatus for aging have been known in the art to, for example, slowly mix caseless smokeless tobacco at a constant temperature. Typically, the tobacco blend is at room temperature or includes temperatures below 0 C. Maturation at lower temperatures. Continue gentle agitation for about 1 hour up to several weeks' preferably about 1 to 24 hours, usually about 5 to 15 hours. This stage can effectively lower the pH of the Sinas product. And reducing the humidity of the entire product to the desired level. Typically, a humectant is added at this stage. The fragrance present in the tobacco-free matrix is designed to provide a taste of the middle note and the end note to the flavored tobacco. The middle and after tastes can also be referred to as core note and lasting n〇te, respectively. This means that the flavor component can be used to produce sensory perception after a short period of time using the flavored tobacco product described herein. During the short period of initial use, the first taste (t〇pn〇te) (if present) first appears to the user, and this time range is 0 to 40% of the smokeless tobacco use time, more preferably the total product use time. About 1~30%, more preferably about 总~2〇0/ for total usage time. . The time during which the user actually perceives the middle taste is 5 to 8 % of the time of use of the smokeless tobacco, more preferably about 10 to 70%. In a time range from about 20 to 100%, usually from about 3 Torr to about 1%, the user feels the aftertaste until the end of use. The perfume containing the non-tobacco substrate (e.g., film layer) for use in the present invention is preferably a perfume which provides a middle and a late taste to the tobacco product. Perfumes include 201002218 extracts (eg licorice, hydrangea, medlar white magnolia leaves, chamomile, fenugreek, clove, menthol, sorrel mint, scent, cinnamon (cinnamon), herbs (herb), winter clear, cherry, grass, peach, apple, Dramboui, bourbon, scotch (sc〇tch), whiskey, spearmint, peppermint, lavender, cardamon, bud Vegetables, bitter tree (cascariUa), meat stems, sandalwood, bergamot, geranium, bee secret essence, rose oil, vanilla, lemon oil, orange oil, cassia, caraway , cognac (japan), jasmine, ylang, sage, cumin, allspice, ginger, anise, cage = _ander), coffee, or mint from any kind of mint (Μ_&) Oil)'s taste masking agent; bitter taste receptor site blocker; receptor site enhancer; and other additives such as chlorophyll, minerals, plants, or new agents. It can be a mimetic, synthetic or natural ingredient or a push thereof. It can be of any type such as oil, liquid or powder. In addition to the above-mentioned fragrances, the fragrance may also include a fragrance (4) garment which is naturally present in the fragrance of the plant. (iv) A blend of individual natural and synthetic flavors of the tasteable flavor of the natural flavor. Preferably, the perfume is a component of any of the components obtained from the mature ovary (i.e., fruit) of the self-flowering plant. A flowering plant means an angiosperm (magn〇U〇Phyta) in the plant kingdom. A flowering plant may also be referred to as an angiosperm (1〇Sperm) ° according to a preferred embodiment, the aroma component comprising from 1 family (Ru (four) eae), #薇科(尺(10)) and 琶 ( Any component of the fruit (ie, ovary) of μ(3). Examples of the genus of the genus Rutaceae are genus Thunb, genus (B〇r_), Zanthoxylum, and 201002218 Agathosma. Citrus citrus (citrus cinensis), Citrus limon, Citrus paradisi, and Citrus aurantifolia. Other citrus fruits are, for example, aemim (w), amanatsu, bergamot orange, bitter, blood, budda's hand, calamondin, citron. , jindai, daidai, dekopon, desert lime, djeruk limau, linger lime, gajanimma ' Yichang orange, imperial lemon, yuc (iyokan), kabuso, kaffir lime, key lime, kinnow, khasi pepeda, kumquat, limetta, limequat, Europe Mandarin (mandarin lime), mandarin orange, meyer lemon, mikan, natsumikan, orangelo, orangequat, oroblanco, persian Lime), grapefruit, ponderosa lemon, ponkan, rangpur, rough lemon, Satsuma, shekwasha, sudachi, sunki, Sweetie, sweet lime, tachibana orange, tangelo, Tangerine, tangor, uglifruit, and yuzu. Rosaceae (commonly known as the rose family) can be subdivided into subfamilies of Rosoideae, Spiraeoideae, Maloideae, and Amygdaloideae. The apple subfamily comprises plants having glass frits such as mangosteen, cotoneasters, hawthorns, pears, quinces, rowans, whitebeans and the like. The most important genus in Musa is Barjo 201002218 (Musa), which includes many banana varieties, such as edible bananas derived from musa acuminata and musa balbisiana. According to one aspect of the invention, the aroma component comprises a component of a plant fruit derived from Citrus and Apple subfamily. As described herein, both Rutaceae and Rosaceae belong to the order of the genus Dioscorea, which belongs to the Dicotyledon family. The dicotyledon is an angiosperm plant in the plant kingdom. Bakkoko is affiliated with the branch belonging to the Zingiberaies of Liliopsida. Examples of spices from Saki ~! τ, including 'but not limited to dried apples, 11 ΐ juice, dried fragrant®, dried grapes, concentrated raisins, dried carrots, quotients, simmered orange juice, dried grapes Pomelo, concentrated grapefruit juice, diced pudding 1 pear and σ dried plum. The outer casing and/or outer skin may alternatively be used as appropriate. The shape of the dry solid may be, for example, an aqueous solution or an oil, or a dry oil. As already mentioned in the solids dispersed in solution or in the edible introductions emulsified in aqueous solution, the matrix may comprise various acidity regulators such as pigments, preservatives, antioxidants, color protectants, emollients, sputum plastics. Good substances, mineral salts, sequestrants, wet glues, ^ condensate ^' / (four) agents' surfactants, emulsifiers, gels such as plant compounds suitable for resistance, stagnation, flavor enhancer and sweetness Agent. Many edible gums, diazepam or for heavy purposes can be used, for example, as thickeners, coagulants, gelling agents and/or emulsifiers. In the case where the base is water-soluble, the compound/preferred compound group is a carbohydrate, preferably 0 such as a mono-, di-, oligo- and polysaccharide sugar, that is, package 12 201002218 contains a linkage by a glycosidic bond Monosaccharide τι- S w - ^ ) Knife and polymer. Polysaccharides include the same as the sugar and the scorpion polysaccharides. The multi-target parachute umbrella"w,-A sugar can be selected from the storage polysaccharides such as / Li powder, i powder and other organisms such as r〇1, sputum to modified starch, gum and glycogen ( Glycogen), as well as a structure of more than 1 ^ ^ sugar group such as cellulose, cellulose linger * mouth mouth > w hang with 40 to 3000 monosaccharide repeat units. Pan and powder and specialization with cake,, -ΗΠ. For the modification of shellfish powder, such as alkali modification> Temple powder, bleaching 焱、, emulsified starch, enzyme-r ^ called to bury J powder, acetylated starch, Ethylated and emulsified starch is a useful hydrophobic compound for mountains in the matrix. Other modified starches include saponin single powder, tannic acid double problem φν Σψ 10 15 _ 丄柘, secret acidified double starch phosphate, acetylated double temple powder Gu salt, B, B orbital diacid double Temple powder, C-test powder: (four), Dianfen Xinxian _ acid nano, and acetylated rolling starch. Derivatives of starch include linear and cyclodextrin. The compound stalk of a mixture of D-glucose polymers which are linearly bound with 1,4) _ is formed by hydrolysis such as malt (tetra), whereas the ring _ is formed by degrading the temple powder by an enzyme. Cyclodextrin has a ring structure molecule of 6 to 8 glucose residues called 0:-cyclodextrin-cyclodextrin and γ-cyclodextrin. ^ Other examples of suitable polysaccharides include Sanxianjiao, Arabian Glue (Arabicum), Erxian gum, Astragalus gum, Guanhua bean gum, gum arabic (caffe gum), red algae gum, locust bean gum, agar, kara gum, yam gum, konjac gum (konjac Gum), pectin, pullulan and polydextrose. Cellulose-based polysaccharides include alkyl celluloses such as methyl cellulose, ethyl cellulose, methyl ethyl cellulose; substituted alkyl celluloses such as light ethyl cellulose, propyl fibers , hydroxypropyl methylcellulose, slow methylcellulose; salts of substituted alkyl celluloses, such as carboxymethyl 20 201002218-based sodium cellulose, croscarmellose sodium; and enzyme-hydrolyzed carboxy Sulfhydryl cellulose. Other polymers that can be used in the matrix are polyalkylene oxides (eg, polycyclohexane (PEO)), polyethylene glycol (peg), acrylic polymers, acrylic copolymers, methacrylic acid polymerization. , methacrylic acid copolymer, polypropylene amine, alginate (such as alginic acid and alginic acid salts such as sodium alginate, potassium alginate, strontium alginate, alginic acid | bow, Brown bath acid propylene glycol), polyvinylpyrrolidone, polyvinyl alcohol, polyethylene glycol polyvinyl alcohol copolymer, and carboxyvinyl polymer. Proteins and chemically modified proteins can also be incorporated into the matrix. Suitable proteins are collagen-based polymers such as gelatin. The 5 hai matrix may contain a sweetener or a combination of sweeteners. Natural sweeteners and artificial sweeteners are equally suitable. Sugar-containing sweeteners include, for example, mono- and disaccharides such as sucrose (disaccharide), maltose, dextrose (monosaccharide), fructose, glucose, galactose; sugar alcohols (polyols) such as arabitol , a mixture of erythritol, glycerol, isomalt, lactitol, maltose mannitol, sorbitol, xylitol, and several sugar alcohols, such as hydrogenated starch hydrolysate (HSH); syrups include maple syrup, beet syrup, corn syrup, cane sugar syrup, molasses, and the like. Other natural sugar substitutes are brazzein, malic acid (3)^uiin, glycyrrhizin, mabinijn, malto-oligosaccharide, miraculin, mo Sweet protein (m〇nellin), pentadm, stevia, tagatose and thaumatin. Artificial sweeteners include sucralose, saccharine, neotame, ne〇heSperidin dihydrochalcone, sweet 201002218 cyclamate, aspartame-aspartame Salt, aspartame, alitame, stevi〇side, and aspartame clock. ° The useful emulsifier present in the matrix may be any of the above-mentioned gums, brown bath acid and its salts, surfactants, polyoxyethylene glycol stearates, shovel 5 sorbitol esters, pectin, Gelatin, phosphatidyl esters (Amm〇nium)

Phosphatide )、改質植物油例如溴化植物油和氫化植物醋酸異丁酸蔗糖酯、木松香甘油酯、二磷酸鹽、三磷酸臨、聚磷酸鹽、環糊精、纖維素衍生物包括上述已提及脂肪酸衍生物例如脂肪酸之鹽（脂肪酸的鈉、鉀、鈣、鎂鴎）、 10 脂肪酸的單-和二甘油酯類（單硬脂酸甘油酯、二硬脂酸;油酯）、脂肪酸單和二酸甘油酯的醋酸酯類、脂肪酸單^二酸甘油酯的乳酸酯類、脂肪酸單和二酸甘油酯的檸檬酸= 類、脂肪酸單和二酸甘油酯的酒石酸酯類、脂肪酸單和二酸甘油酯的二乙醯酒石酸酯類、脂肪酸單和二酸甘油酯的 15 混合醋酸和酒石酸酯類、脂肪酸的蔗糖酯、蔗糖甘油g旨類、脂肪酸的聚甘油酯、聚蓖麻油酸甘油酯（p〇lyglycer〇l polyricinoleate)、月旨肪酸的丙二醇酯、硬脂隨基乳酸納和_ 鹽、脂肪醇類’例如硬脂酸醇、硬脂醯酒石酸醋（Stearyl Tartrate)、山梨糖醇酯類（像是山梨糖醇單硬脂酸醋、山梨 2〇糖醇三硬脂酸酯、山梨糖醇單月桂酸酯、山梨糖醇單油酸醋、山梨糖醇早稼摘酸自旨）·’脂肪酸的糖g旨類、聚乙稀醇、聚氧乙細烧基趟類、硬脂酸聚乳乙和ίi旨類、印石粦g旨、乙氧基化醇類（ethoxylatedalcohol)、乙氧基化酯、乙氧基化醒胺類、聚氧乙烯化合物、丙氧基化醇類、乙氧基化及/或丙 201002218 氧基化嵌段共聚物、丙氧基化酯類、烷醇醯胺類、氧化胺類、多元醇的脂肪酸酯類、乙二醇酯類、二乙二醇酯類、葡萄糖酯類、二甲基石夕油（simethicone)，及其混合物。適當的增塑劑包括但不侷限於伸烷基二醇類、聚伸烷 5 基二醇類（聚乙二醇）、甘油、多元醇類例如山梨糖醇、甘油、乙醯化單酸甘油酯類、單乙酸甘油酯、二乙酸甘油酯、三乙酸甘油酯、脫乙醯化單酸甘油酯、草酸二乙酯、癸二酸二丁酯，及其混合物。具有濕潤劑功能的適當化合物為吸濕性物質包括具有 1〇親水基例如羥基、胺類和羧基的分子/聚合物，其有時被酯化成例如甘油、丙二醇、三乙酸甘油S旨、山梨糖醇、木糖醇、乳糖醇、麥芽糖醇、異麥芽酮糖醇、皂質樹皮（quillaia) 萃取物、三乙酸甘油醋，以及葡聚糖（Polydextrose )。其他適合的化合物為充填劑、潤滑劑、保存劑和著色 15 劑例如澱粉、以澱粉為基礎之聚合物、微晶纖維素、碳酸鈣、磷酸氫鈣、硬脂酸、硬脂酸鹽類（例如硬脂酸鎂）、滑石、矽酸、月桂基硫酸鈉、卵磷酯、丁基羥基曱氧苯(BHA)、二丁基經基曱苯(butylated hydroxytoluene，BHT)、抗壞血酸、生育醇衍生物、檸檬酸、山梨酸的鹽類、苯曱酸鈉、 2〇丙酸、醋酸；螯合劑例如EDTA。基質内化合物的數量和類型視煙草和香料而定。根據本發明一個具體實施例，含煙草之基質及含香料之基質均含有至少一種選自多醣類（適當為至少一種水溶性多醣）、增塑劑、濕潤劑、甜味劑和乳化劑之群組的化合物。多酿可 16 201002218 ^高至8G%、較佳為在2G%高至議之間，更佳為從約4〇% 南至約70%的量存在於基質中。濕潤劑可以高至約，較佳為低於10%，合適為低於5%的量存在。該基質可含有尚至約20%，合適為低於15%，低於1〇%的增塑劑。乳化劑通常以低於約5%的量存在。含煙草之基質可具有高至約5〇% ,更佳為高至約 40/。，甚至更佳為咼至3〇%的煙草含量。該量係基於煙草組成物(例如屬鼻煙（思納斯)組成物）的總重量。如上已指出該香料可以數種型式提供，只提及一些像是水溶液、油、視情況選擇地含有纖維、乾粉末。因此，基質内香料的量通常不同。—般而言，香料的量係低於約 20%，合適為低於約1〇%。香料的重量係基於總香料組成物。例如，若香料係以油狀提供，則香料的量係基於總包含香料的油。又根據另一具體實施例’該基質可為口腔内崩解。全 :基質可具有類似的崩解速率；或者，基質可具有不同的 f解，率。例如，該含煙草之基質具有不同於含香料之基質的崩解速率。該崩解速率可從約20分鐘至低於丨分鐘變快速釋放基f通常以低於2分鐘(較佳為丨分鐘或更低），解二可藉由基質的數量和類型以及若形成層狀時則亦可藉由該層狀的厚度來控制全部基質崩解的時間量。 =據本發明的—較佳具體實施例，該加味煙草產品係一包含至少兩種形成層狀的基質之薄膜，其一層包含煙草以及在其他層内基本上包含全部的香料。該薄膜可視情況 17 201002218 選擇地包含三或多層。此類多層㈣的基質層，而其他含非煙草之層包含香料。^ ^煙草有感知為不同香味/芳香(例如二t煙卞、、曰7斗例如，一薄膜可含有四層（基曾），、該層在置入口含有煙草以及附加層含有各特定香料。又、，、—層腔内時亦可具有不同的崩解速率。可利用技藝巾f知的各種紐製__ 適當的方法包括綠帥asting)例如 extrusion) ^ 10 15 20 (calendering)。匕去根據本發明的—較佳具體實施例，藉由澆鑄法製造該加味煙草薄膜。合適為首先在平滑撐體上澆鑄含煙草= 層。當含煙草之溶液施用於平滑撐體上時的厚度係藉由任何適當的方法(例如到刀片）來控制並且然後使其乾燥。接著將含香料的其他層鑄造於含煙草之層上。首先於平滑撐體上'虎鑄该含煙草之層時，該加味煙草薄膜包含一具有表面粗糙度相當於該撐體之粗糙度的外部含煙草之層。由於相當大的煙草顆粒，因此與具有作為頂部基質的含煙草之基夤比較可減小含外洗鱗;煙草之廣的表面積（即’該基質遠離澆鑄於撐體上基質的位置）。因而，在貯存時該風味狀可獲得較佳的保存。在表面為光清的前提下，可利用任何類型的材料例如金屬或聚合物製成與'/堯禱設備使用之樓體。例如，可使用PET薄膜作為禱遠該含煙草之層的撐體。最外邊的含煙草之層的表面合適地具有低於約0.005微米的Ra 18 201002218 粗糙度，合適為低於約0.002微米。基質層的厚度通常低於約1毫米例如低於900、800、700或600微米，合適為在約5微米鬲至約600微米的範圍中，更佳為從約5〇微米高至約500微米。該加味薄膜形成的產品具有容許消費者將 5 該產品置入口腔内例如齒齦和脣之間的大小。該薄膜通常具有範圍從約0.2平方公分高至約8平方公分的面積(大投影面積）’合適為從0.5平方公分高至5平方公分。根據本發明的一態樣，該加味煙草產品例如該薄膜產品可進一步研磨(grind)/研磨(mill)形成一具有小於約5、3、 10 2或1毫米之平均粒徑的加味煙草產品。該平均粒徑可為從 100微米至1毫米的範圍，一般為從3〇〇微米至8〇〇微米。可依此使用此粉碎煙草產品，或將其置入袋内，合適為類似用於濕鼻煙的袋内。若痛其他詳細說明時，基質内該化合物的量係分別基 15 於總含乾煙草之基質以及總含乾香料之基質的重量。實例1 一根據本發明的加味煙草薄膜煙草基質層藉由混合/均質化甘油、山雜醇、普魯蘭多糖、糖醋 ⑽0 ’ Sisterna P7〇(HLBl5))、刺槐豆膠(vid〇gum L175)、 20 f糖素1乙酸石黃胺酸鉀(AcK)、濕鼻煙(思納斯，m〇cka2% ; 央吳煙早集團(BAT))和去離子_水形成含煙草的聚液。香料基質層措由混合/均質化甘油、1利她古 w 由山梨糖私、晋魯蘭多糖、糖酯 19 201002218 (l67〇 ’ Sisterna P70(HLB15))、刺槐豆膠(vid〇g腿 U75)、香料(PD 9675 ’ Hertz公司）、l糖素、乙醒石黃胺酸钟(AcK) 和去離子(DI)水形成含香料的漿液。一藉由置於加熱至約80°C玻璃撐體的PET薄膜上鑄塑含煙草之II液及以刮刀調整其厚度㈣成包含兩層的加味煙 :薄膜。在含香料之漿液澆鑄於含煙草之基質的頂部之 Ί許已形朗含煙草之基質層在撐體上乾燥約2分鐘。在堯锖第二含香料之基質層之前，測量第—乾燥層的厚度以，當調整刮刀位置而控制第二基f的厚度。在形成第二基質層之後，使形成的加味煙草薄膜乾燥約5至1〇分鐘。就加味煙草薄膜的總厚度而言，該煙草基質層=厚$度佔7〇% ’以及該香料基質層的厚度佔30%。子又、表1為基於總最終產品（即含煙草的加味煙草薄膜料基質層）之％重量比的組份量。、曰表1 ___成分 S 一____甘油供應商 Ubiqem 2 〇〇梨糖醇 '~~·------ _ Honeywill & Stein 1.00 _冒、蘭多糖 Hayashibara 50.00 (1670) Sisterna 0.45 鬼a膠 Sblack 0.10 ___PD9675 —-- Hertz '~----- 7.00 糖素 Λ Tyr ~—-- Tate & Lyle 0.30 ____AcK Chance & Hunt 0.25 思納斯去離子水 BAT 26.90 12.00 ~~—- 20 201002218 總組份 100.0 實例2(比較）根據先前技術製造包含雙層的加味煙草產品，一個亦包含該香料的含煙草之基質層，以及第二含色素之基質層。加味煙草基質藉由混合/均質化甘油、山梨糖醇、普魯蘭多糖、糖酯 (1670，Sistema P70(HLB15))、刺槐豆膠(vid〇gum U75)、香料(PD 9675 ’ Hertz公司）、I糖素、乙酿礦胺酸钟(AcK)、 10 /热鼻煙（思納斯，mocka2% ;英美煙草集團（BAT))和去離子 (DI)水形成含煙草的漿液。已著色之基質藉由混合/均質化甘油、山梨糖醇、普魯蘭多糖、糖酯 (1670 ’ Sisterna P70(HLB15))、刺槐豆勝(vid〇gum Ln5)、香料(PD 9675 ’ Hertz公司）、蔗糖素、乙醯石黃胺酸卸(AcK)、著色劑（黑）和DI水形成含顏色的漿液。根據第一實例所述的方法形成該煙草薄膜。就加味煙草薄膜的總厚度而言，該加味煙草基質層的厚度佔70%，以及該已著色之基質層的厚度佔3〇%。表2為基於總最終產品（即含煙草的加味煙草薄膜和色彩基質層）之°/〇重量比的組份量。表2 成分供應商 %最終產品 21 20 201002218 甘油 Ubiqem 2.02 山梨糖醇 Honeywill & Stein 1.49 普魯蘭多糖 Hayashibara 53.42 糖酯（1670) Sistema 0.55 刺槐豆膠 Sblack 0.23 PD 9675 Hertz 7.57 蔗糖素 Tate & Lyle 0.15 AcK Chance & Hunt 0.15 思納斯 BAT 22.25 去離子水 12.00 著色劑 0.18 總組份 100.0 上述的說明和實例僅供說明本發明的用途而非擬限制其範圍。由於本技術領域中具有通常知識者可合併本發明之精神與本質修改所述具體實施例，因此本發明亦可被推 5 論為廣泛包括在所附之申請專利範圍及其相等物的範圍内的全部變化。【圖式簡單說明】【主要元件符號說明】 10 無 22Phosphatide), modified vegetable oils such as brominated vegetable oils and hydrogenated plants sucrose acetate isobutyrate, wood rosin glycerides, diphosphates, triphosphates, polyphosphates, cyclodextrins, cellulose derivatives including the above mentioned Fatty acid derivatives such as salts of fatty acids (sodium, potassium, calcium, magnesium strontium of fatty acids), mono- and diglycerides of 10 fatty acids (glycerol monostearate, distearic acid; oil esters), fatty acid mono- and Acetate of diglyceride, lactate of fatty acid monoglyceride, citric acid of fatty acid mono and diglyceride = tartaric acid ester of fatty acid mono and diglyceride, fatty acid mono and di Diethyl tartaric acid esters of glycerides, 15 mixed acetic acid mono- and diglycerides, tartaric acid esters, sucrose esters of fatty acids, sucrose glycerols, polyglycerol esters of fatty acids, poly-ricinoleic acid glycerides (p〇lyglycer〇l polyricinoleate), propylene glycol ester of fatty acid, hard fat with sodium lactate and _ salt, fatty alcohols such as stearic acid, stearic acid tartaric acid (Stearyl Tartrate), mountain Sugar alcohol esters (such as sorbitol monostearate, sorbitol 2 stearyl tristearate, sorbitol monolaurate, sorbitol monooleic acid vinegar, sorbitol early cropping acid Self-acting) · 'Fatty sugars of fatty acids, polyethylene glycols, polyoxyethylene alkyl sulfoniums, stearic acid polylactide and ίi, sulphate, ethoxylated alcohols ( Ethoxylated alcohol), ethoxylated esters, ethoxylated amines, polyoxyethylene compounds, propoxylated alcohols, ethoxylated and/or C 201002218 oxylated block copolymers, propoxylated Esters, alkanolamines, amine oxides, fatty acid esters of polyhydric alcohols, ethylene glycol esters, diethylene glycol esters, glucose esters, dimethyl methimicone, and mixtures thereof . Suitable plasticizers include, but are not limited to, alkylene glycols, polyalkylene glycols (polyethylene glycol), glycerin, polyols such as sorbitol, glycerin, acetylated monoglyceride Esters, monoacetin, diacetin, triacetin, deacetylated monoglyceride, diethyl oxalate, dibutyl sebacate, and mixtures thereof. Suitable compounds having a humectant function are hygroscopic substances including molecules/polymers having 1 〇 hydrophilic group such as a hydroxyl group, an amine group and a carboxyl group, which are sometimes esterified into, for example, glycerin, propylene glycol, triacetin, sorbose. Alcohol, xylitol, lactitol, maltitol, isomalt, quillaia extract, triacetin, and dextran (Polydextrose). Other suitable compounds are fillers, lubricants, preservatives, and coloring agents such as starch, starch-based polymers, microcrystalline cellulose, calcium carbonate, calcium hydrogen phosphate, stearic acid, stearates ( For example, magnesium stearate), talc, citric acid, sodium lauryl sulfate, lecithin, butyl hydroxy oxybenzene (BHA), dibutyl butylated hydroxytoluene (BHT), ascorbic acid, tocopherol derived a substance, citric acid, a salt of sorbic acid, sodium benzoate, 2, propionic acid, acetic acid; a chelating agent such as EDTA. The amount and type of compound in the matrix will depend on the tobacco and flavor. According to a specific embodiment of the present invention, the tobacco-containing substrate and the fragrance-containing substrate each contain at least one selected from the group consisting of polysaccharides (suitably at least one water-soluble polysaccharide), plasticizers, wetting agents, sweeteners, and emulsifiers. Group of compounds. More than 16% can be present in the matrix up to 8G%, preferably between 2G% and up to about 70%, more preferably from about 4% to about 70%. The humectant can be present in an amount up to about, preferably less than 10%, suitably less than 5%. The matrix may contain up to about 20%, suitably less than 15%, less than 1% by weight of a plasticizer. The emulsifier is typically present in an amount less than about 5%. The tobacco-containing substrate can have up to about 5%, more preferably up to about 40%. Even better, it is 烟草 to 3〇% of the tobacco content. This amount is based on the total weight of the tobacco composition (e.g., snuff (Snath) composition). It has been pointed out above that the perfume can be provided in several versions, only some of which are referred to as aqueous solutions, oils, optionally containing fibers, dry powders. Therefore, the amount of perfume in the matrix is usually different. Generally, the amount of perfume is less than about 20%, suitably less than about 1%. The weight of the perfume is based on the total perfume composition. For example, if the perfume is provided in the form of an oil, the amount of perfume is based on the total perfume-containing oil. According to yet another embodiment, the substrate can be orally disintegrated. Full: The matrix may have a similar rate of disintegration; alternatively, the matrix may have a different f solution, rate. For example, the tobacco-containing substrate has a disintegration rate that is different from the perfume-containing substrate. The rate of disintegration can vary from about 20 minutes to less than one minute. The rapid release group f is usually less than 2 minutes (preferably 丨 minute or less), and the solution can be formed by the amount and type of matrix and if a layer is formed. In the case of the shape, the amount of time for disintegration of all the substrates can also be controlled by the thickness of the layer. According to a preferred embodiment of the invention, the flavored tobacco product is a film comprising at least two layered substrates, one layer comprising tobacco and substantially all of the perfume in the other layers. The film may optionally comprise three or more layers. Such a multilayer (four) matrix layer, while other non-tobacco containing layers comprise a fragrance. ^ ^Tobacco has a perceived aroma/fragrance (eg, two t-smoke, 曰7 bucket, for example, a film may contain four layers (base), the layer contains tobacco at the inlet and the additional layer contains each particular fragrance. Also, -, - can also have different disintegration rates in the laminar cavity. Various techniques can be used to know the technical towel __ appropriate methods include green handsome asting) such as extrusion) ^ 10 15 20 (calendering). The flavored tobacco film is produced by a casting process in accordance with a preferred embodiment of the present invention. It is suitable to first cast a tobacco-containing layer on the smooth support. The thickness of the tobacco-containing solution when applied to the smooth support is controlled by any suitable method (e.g., to a blade) and then allowed to dry. The other layer containing the perfume is then cast onto the tobacco containing layer. First, when the tobacco-containing layer is cast on the smooth support, the flavored tobacco film comprises an outer tobacco-containing layer having a surface roughness equivalent to the roughness of the support. Due to the relatively large size of the tobacco particles, the outer scale is included as compared to the tobacco-containing base as the top substrate; the broad surface area of the tobacco (i.e., the position of the substrate away from the substrate on the support). Thus, the flavor can be better preserved during storage. On the premise that the surface is clear, any type of material such as metal or polymer can be used to make the building with the '/ Prayer Equipment'. For example, a PET film can be used as a support for praying the tobacco-containing layer. The surface of the outermost tobacco-containing layer suitably has a Ra 18 201002218 roughness of less than about 0.005 microns, suitably less than about 0.002 microns. The thickness of the substrate layer is typically less than about 1 mm, such as less than 900, 800, 700 or 600 microns, suitably in the range of from about 5 microns to about 600 microns, more preferably from about 5 microns to about 500 microns. . The product formed by the flavored film has a size that allows the consumer to place the product within the entrance cavity, such as between the gums and the lips. The film typically has an area (large projection area) ranging from about 0.2 square centimeters up to about 8 square centimeters, suitably from 0.5 square centimeters up to 5 square centimeters. According to one aspect of the invention, the flavored tobacco product, e.g., the film product, can be further grinded/milled to form a flavored tobacco product having an average particle size of less than about 5, 3, 10 2 or 1 millimeter. The average particle size may range from 100 microns to 1 mm, typically from 3 microns to 8 microns. The comminuted tobacco product can be used as such or placed in a bag suitable for use in a bag similar to that used for wet snuff. In the case of other detailed descriptions of the pain, the amount of the compound in the matrix is based on the weight of the matrix comprising the total dry tobacco and the total dry-containing base. Example 1 A flavored tobacco film tobacco substrate layer according to the present invention by mixing/homogenizing glycerin, behenyl alcohol, pullulan, sweet and sour (10) 0 'Sisterna P7(HLBl5), locust bean gum (vid〇gum L175) ), 20 f saccharin 1 acetate potassium xanthate (AcK), wet snuff (Sinas, m〇cka 2%; Yangwu Yanzao Group (BAT)) and deionized water form a tobacco-containing polyliquid. The fragrance base layer is prepared by mixing/homogeneizing glycerin, 1 ligamental w from sorbitol, Jinlulan polysaccharide, sugar ester 19 201002218 (l67〇' Sisterna P70 (HLB15)), locust bean gum (vid〇g leg U75) ), perfume (PD 9675 'Hertz), l-glycan, ethyl acetonide (AcK) and deionized (DI) water form a perfume-containing slurry. A tobacco-containing liquid II was cast on a PET film placed on a glass support heated to about 80 ° C and the thickness was adjusted by a doctor blade to produce two layers of flavored tobacco: film. The scented tobacco-containing substrate layer was cast on the top of the tobacco-containing substrate and dried on the support for about 2 minutes. The thickness of the first dry layer is measured before the second flavor-containing substrate layer to control the thickness of the second base f when the blade position is adjusted. After the formation of the second substrate layer, the formed flavored tobacco film is dried for about 5 to 1 minute. With respect to the total thickness of the flavored tobacco film, the tobacco substrate layer = 7 degrees thick by 7% and the thickness of the perfume substrate layer is 30%. Further, Table 1 is the amount of the component based on the % by weight of the total final product (i.e., the tobacco-containing flavored tobacco film base layer).曰 Table 1 ___Component S ____ Glycerol supplier Ubiqem 2 sorbitol '~~·------ _ Honeywill & Stein 1.00 _ 冒, 兰 polysaccharide Hayashibara 50.00 (1670) Sisterna 0.45 Ghost a glue Sblack 0.10 ___PD9675 —-- Hertz '~----- 7.00 Glycogen Λ Tyr ~—- Tate & Lyle 0.30 ____AcK Chance & Hunt 0.25 Sinas deionized water BAT 26.90 12.00 ~~—- 20 201002218 Total component 100.0 Example 2 (comparative) A flavored tobacco product comprising a double layer, a tobacco-containing substrate layer also comprising the fragrance, and a second pigment-containing matrix layer are produced according to the prior art. Flavored tobacco matrix by mixing/homogenizing glycerin, sorbitol, pullulan, sugar ester (1670, Sistema P70 (HLB15)), locust bean gum (vid〇gum U75), flavor (PD 9675 ' Hertz) , I glycoside, B-mineral acid clock (AcK), 10 / hot snuff (Sina, mocka2%; British American Tobacco Group (BAT)) and deionized (DI) water to form a tobacco-containing slurry. The pigmented substrate is mixed/homogenized with glycerin, sorbitol, pullulan, sugar ester (1670 'Sisterna P70 (HLB15)), 〇槐 um (vid〇gum Ln5), fragrance (PD 9675 ' Hertz ), sucralose, acetyl sulphate (AcK), colorant (black) and DI water form a color-containing slurry. The tobacco film was formed according to the method described in the first example. With respect to the total thickness of the flavored tobacco film, the thickness of the flavored tobacco substrate layer is 70%, and the thickness of the colored substrate layer is 3% by weight. Table 2 is the amount of the component based on the weight ratio of the total final product (i.e., the tobacco-containing flavored tobacco film and the color base layer). Table 2 Ingredient Supplier% Final Product 21 20 201002218 Glycerin Ubiqem 2.02 Sorbitol Honeywill & Stein 1.49 Pullulan Hayashibara 53.42 Sugar Ester (1670) Sistema 0.55 Locust Bean Sblack 0.23 PD 9675 Hertz 7.57 Sucralose Tate & Lyle 0.15 AcK Chance & Hunt 0.15 Sinas BAT 22.25 Deionized Water 12.00 Colorant 0.18 Total Component 100.0 The above description and examples are for illustrative purposes only and are not intended to limit the scope of the invention. The present invention may be embodied in a wide range of the scope of the appended claims and equivalents thereof. All changes. [Simple description of the diagram] [Explanation of main component symbols] 10 None 22

Claims

201002218 VII 15 20 Scope of application: 1. Two flavored tobacco products for oral use comprising at least two substrates, at least one of which comprises tobacco, and substantially all of which are contained in at least one substrate which is free of tobacco Inside. A flavored tobacco product according to the scope of the patent application, wherein the substrate is formed into a layer. For example, the flavored tobacco product of claim 2 is in which the layers are in contact with each other. θ. A flavored tobacco product according to any one of the preceding claims, wherein the alpha tobacco is a comminuted tobacco. The flavored tobacco product of item 4, wherein the milled tobacco has an average particle size of less than 1 mil. In the case of a tobacco product of any one of the items 2 to 5 of the patent application, the average thickness of the one of the bowls is less than, micron. The tobacco product of any one of items 2 to 6, wherein the surface of the tobacco layer which is not contacted by the other layer has a Ra average surface roughness of micrometers. </ RTI> </ RTI> </ RTI> </ RTI> </ RTI> </ RTI> </ RTI> </ RTI> </ RTI> </ RTI> </ RTI> </ RTI> a method of making a flavored tobacco product for use in a sigma cavity, the mouth comprising a substrate comprising at least two substrates cast, wherein at least two cores 2, 3. 4· 6. 7· 9. 23 201002218 comprise tobacco, and substantially All perfumes are included in at least the tobacco-free matrix. 10. The method of claim 10 wherein the tobacco-containing basal is cast onto the support. The method of clause 10, wherein the knowledge is less than 0.005 microns. 24 201002218 IV. Designation of representative drawings: (1) The representative representative of the case is: (No). (2) A brief description of the symbol of the representative figure: None 5. If there is a chemical formula in this case, please disclose the chemical formula that best shows the characteristics of the invention: