US2331830A - Tobacco - Google Patents

Description

acids predominate over alkalines.

Patented a. 12, 1943 TOBACCO Thomas H. Garber, Washington, D. 0., assignor to Larus and Brother Company, Inc., Henrioo County, Va.

No Drawing. Application April 13, 1943,

Serial No. 482,939

16 Claims.

This invention relates to tobacco and more particularly to tobacco products including cigarettes, smoking tobacco and chewing tobacco, and the processing or treating of the tobacco to obtain the finished product. The present invention is a continuation in part of each of my copending applications, Ser. Nos. 415,960, and 451,961, both filed July 22, 1942.

The invention is concerned primarily with the finished product, whether it be cigarettes, smoking tobacco or chewing tobacco, and is concemed more particularly with the method of obtaining a tobacco product. of best quality and character that will afford the greatest pleasure and satisfaction to the user without irritation to the mucous membranes of the smoker or other disagreeable eflects. 1

In the processing of tobacco products it is important that the tobacco be treated with certain materials to maintain the proper moisture conditions and to render the same workable as well as in the proper condition for use. It is well recognized that in processing it is necessary to blend various types and grades of tobacco produced by difierent soils and methods of curing. Various conditioning agents have been employed including hygroscopic agents or humectants, for example glycerine, diethylene glycol, invert sugar, sorbitol and the like, to obtain and control the desired moisture retention qualities. In addition to controlling the moisture in the tobacco it is highly desirable to treat the tobacco so that its use will afiord greater enjoyment due to the elimination of irritants. In other words in the manufacture of tobacco two major factors must be considered, viz., the use of a suitable hygroscopic agent or humectant for maintaining the proper moisture content and the addition of something that will properly neutralize irritants including those in the smoke of combustion.

Bright or flue-cured tobaccos containing various amounts of carbohydrates, up to one-fourth of the weight of the tobacco, may be described as acidic, since in the products of combustion This is due to the relative amounts of carbohydrates over nitrogenous substances in the'leaf. Air-cured types, particularly burley and Maryland tobaccos, are alkaline in their products of combustion due to the predominance of nitrogenous substances in the tobacco. Turkish tobaccos are comparatively neutral in character.

The difierence between acidic and alkaline types of tobaccos may be attributed primarily to the method of curing. Bright tobaccos naturally low in nitrogen are heat or flue-cured more or less quicklyand artificially with the result that the carbohydrates are maintained at the maximum and stabilized. When burned these carbohydrates form acidic products. Air-cured tobaccos, such as burley and Maryland types, are relatively high in nitrogen, but low in, if not devoid of, carbohydrates. The foregoing types of tobaccos usually are blended in various proper tions to produce the desired various tobacco products including cigarettes and smoking tobacco.

' It has been found necessary in the blending of tobaccos that those low in, or of no carbohydrate content, must have theircarbohydrate content increased, in order to' have the proper chemical balance particularly in the combustion products of the tobacco. Without this alkaline and acidic balance tobacco products are often foundto have certain objectionable characteristics which may produce-irritation to the mucous membranes of the nose and throat of the smoker. Much has been done in an eflort to overcome this difliculty including improvement of the smokingqualities, flavor, and aroma of tobaccos and particularly to remove irritants from the smoke produced during burning of the tobacco product.

It is an object of the invention to control the moisture retention qualities and carbohydrate carbohydrates, the characters of the tobaccos,

the carbohydrate contents which are supplenented, and the combustion products of the combination.

I have found that in order to satisfactoril use air-cured tobaccos having little or no natural sugars in a blend with bright or flue-cured tobaccos having various amounts of natural sugars present in the cured tobaccos, that it is necessary to regulate and control the final carbohydrate content of the finished tobacco product. It will be readily apparent that after the tobaccos are blended, it is necessary to determine definitely the percentage of carbohydrates in th blend from which information the amount of carbohydrates to be added is determined in order that the carbohydrate deficiency may be overcome in order to provide the: proper balance of the acidic and alkaline constituents produced in the smoking of the tobacco product, to thereby reduce the irritating properties of the tobacco when smoked.

I have found that carbohydrates may be added to have othertypes of sugars and at the same time it will increase the carbohydrate content of the tobacco to a predetermined amount depending upon the amount of dextrose added and it will improve the smoking qualities of the tobacco. If a greater amount of moisture is desired dextrose-maltose-dextrine may be employed as a. humectant to supply the dextrose when only a small quantity is required. Actual tests and experience have proven that tobacco treated in accordance with my method produces less irritation during smoking than tobacco treated with other types of carbohydrates such as disaccharides and trisaccharides, that is, cane sugar and dextrine sugar.

While the carbohydrate content can be increased and improved by the use of the primary sugar dextrose, the carbohydrate content and the amount of moisture retention qualities of the "tobacco product can be definitely controlled by incorporating dextrose-maltose-dextrine syrup in the tobacco.

Dextrose is prepared commercially from corn starch by a process technically known as acidic sacchariflcation or hydrolysis of starch under the established process used by the manufacturer. Fundamentally, the dextrose formation is brought about by acid causing starch to combine with water chemically as follows:

c o no A'd on: O-l-Acid 533th" win Den ue;

The acid is not affected by the reaction as the equation indicates. It acts merely as an accelerator or catalyst. It is the hydrogen ion concentration which determines the rate of hydrolysis. Dextrose hydrate is formed with one molecule of dextrose containing one molecule .of water of crystallization (CgHuOmHigOl Anhydrous dextrose, that is-dextrose without water of crystallization (CsHnOo), is produced by re-crystallizing dextrose hydrat in vacuum. Both dextrose hydrate and anhydrous dextrose may be used in the herein disclosed process.

In carrying out my improved method in the manufacture of tobacco, a predetermined amount of dextrose is added to the tobacco after blending, preferably withthe casing. The dextrose, preferably in substantially pure form, is dissolved in water and is applied by spraying uniformly on the surface of the tobacco with or without other flavoring ingredients. 'The dextrose likewise may be applied to tobacco by dipping or submerging the tobacco in an aqueous solution of dextrose with or without other flavoring ingredients and allowing the tobacco to absorb a given percentage of dextrose, after which the tobacco is dried and cut in accordance with th requirements of the tobacco product.

In actual practice dextrose has been successfully incorporated in the tobacco product by spraying an aqueous solution uniformly on the tobacco or tobacco blend in an amount up to /6 dry weight of the dry weight of the tobacco treated or in other words the amount used varying approximately from 1% to by weight of the tobacco being treated. This amount is dependent upon the types of tobacco used and the amount of dextrose required to balance the nitrogenous substances in the natural tobacco. Dextrose has also been successfully applied to tobacco by dipping or by submerging the tobacco in an aqueous solution with or without other flavoring ingredients and allowing the tobacco to absorb a definite amount of dextrose from the solution before drying and cutting into the desired specifications of the tobacco product. The added carbohydrate should be essentially dextrose, that is, substantially far the greater part or substantially all dextrose in order not to add something which will interfere with the operation of the dextrose or which will add other irritants to the product. In actual tests the use of invert sugar has been unsatisfactory due to the presence of levulose with the dextrose.

Specific example-To 1000 lbs. of tobacco, or blend of tobaccos, add 100 lbs. of the primary sugar dextrose dissolved in an aqueous solution by spraying the solution uniformly on the tobacco or submerging the tobacco in the solution for absorption of the dextrose, after which the tobacco is dried to the desired specifications and cut into shreds or granular particles.

In addition to increasing the carbohydrate content of the tobacco by the use of substantially pure dextrose, other flavoring ingredients and materials may be added by this method as desired by the manufacturer for flavoring and moisture retention but the added materials should not interfere with the action of the dextrose or add irritants.

By this improved process the carbohydrate content of tobacco or tobacco blends can be uniformly controlled as to the amount of total carbohydrates and a balance made with the nitrogenous and nicotine contents of the tobacco with the use of only an aldose-hexose type of sugar (dextrose). By this means it is possible to regulate the variations in the carbohydrate content of tobacco by the use of added dextrose. Improvements in the smoking qualities by eliminating harsh irritants and undesirable combustion products are obtained by balancing the acidic and alkaline substances in the tobacco smoke.

The amount of moisture found in tobacco products varies with climatic conditions and is related to the method of manufacture, curing and cultivation of the types of tobacco used in the finished product. It is highly important that a tobacco product maintain a constant moisture range after processing, namely 10 to 13% moisture, in order to insure satisfactory smoking qualities without the production of irritating substances in the smoke developed particularly when dry tobacco is burned. In like manner, tobacco productsshould not become soggy or too moist from excess absorption of moisture due to effects of some types of hygroscopic substances used with tobacco products. Tobaccos often mold and are damaged if the moisture retention factors are not controlled'in the manufacture and formulation of the tobacco product.

A moisture stabilizer which will prevent tobacco products from drying below the desired level as well as to prevent absorption above the desired limit for maximum smoking quality is an object of this invention in the use of dextrosemaltose-dextrine syrup herein described.

Dextrose-maltose-dextrine when added to tobacco in the process of manufacture, adds the desirable carbohydrates to the tobacco product as well as affords a moisture retention substance which stabilizes the moisture at the desired level under most climatic conditions.

None of the customary hygroscopic agents such as glycerine, diethylene glycol, sorbitol, invert syrup and the like, are necessary or desirable when dextrose-maltose-dextrine is used in the processing of the tobacco product as described. Insome climates, some tobaccos when treated with dextrose may require little or no hygroscopic substance to be added the dextrose being sufficiently hygroscopic as well as supplying the necessary carbohydrate supplement.

The particular composition of the dextrosemaltose-dextrine syrup most desirable with the present invention is one which contains approximately 20% water with carbohydrate analysis found satisfactory in practice, other types of dextrose-maltose-dextrine syrups having varying relative percentages of dextrose, maltose and dextrine may be used.

In practice, the dextrose-maltose-dextrine syrup may be added to the tobacco in an aqueous solution with or without the addition of other flavoring ingredients in proportions of from 1% to or up to approximately dry weight of the dry weight of the tobacco being treated. This syrup may be applied to the tobacco by spraying before the tobacco is cut and dried, or it may be applied by dipping or submerging the tobacco in an aqueous solution containing the syrup and allowing the tobacco to absorb this syrup, then drying before cutting into shreds or granular particles.

Specific emampZe.-To 1000 lbs. of uncut tobacco, apply by spraying or dipping or otherwise to permit absorption, 100 lbs. of the syrup (dry weight) in an aqueous solution with or without other flavoring ingredients. The tobacco should then be dried to a desired moisture content before cutting and incorporating into the final tobacco product-cigarettes and/or smoking tobacco and/orchewing tobacco.

Actual experience has demonstrated that the use of this syrup in the amounts stated imparts to the tobacco the desired moisture-retaining properties while at the same time it acts as a source of carbohydrates necessary to obtain a uniform balance of the carbohydrates with the nitrogenous and nicotine contents or alkaline substances of the tobacco. In other words, the carbohydrate content of the tobacco is increased to a pre-determined amount which improves the smoking quality of the tobacco, and in addition to this factor the syrup acts as a softening or nicotine contents. Thus, the present method accomplishes a two-fold purpose-that is, (1) it increases the carbohydrates during processing thereby improving the smoking quality of tobacco products, and '(2) it serves as a hygroscopic or conditioning agent for the retention of moisture to prevent tobacco from drying out.

It will be understood from the foregoing that the present invention contemplates using dextrose-'maltose-dextrine t control both the carbohydrate content and the moisture retention properties of the tobacco. Also the invention contemplates using dextrose alone to control the carbohydrate content as well as to supplement the dextrose when the dextrose of dextrosemaltose-dextrine is insufiicient. Also where little or no moisture retention control is necessary the dextrose will serve satisfactorily this purpose.

In the processing of some tobaccos it has been found desirable to maintain the carbohydrate content higher than when dextrose-maltosedextrine syrup was used; in other words it has been found desirable to maintain the dextrose content higher than the amount of dextrose available from the dextrose-maltose-dextrine syrup without the addition of the maltose and the dextrine; that is to say by adding additional primary sugar dextrose to the casin or tobacco sweetening or conditioning 501 tion the desired result is accomplished. The addition of the primary sugar dextrose does not appreciably modify the hygroscopic characteristics of the tobacco while each substance dextrose and dextrose-maltose-dextrine are each individually useful but by combining the two a greater flexibility and exactness of control is obtained, and is possible of variations to compensate for the irregular properties and chemical composition of unprocessed tobaccos. Accordingly a tobacco low in carbohydrate content requires a greater amount of primary sugar dextrose to be added while a tobacco having a greater carbohydrate content requires a much smaller amount of the primary sugar dextrose to be added; likewise when the tobaccos are low in moisture retention properties a greater amount of dextrose-maltose-dextrine is required than when such tobaccos have greater moisture retention qualities.

It will be readily appreciated that dextrosemaltose-dextrine is added to tobacco not only for controlling the moisture retention qualities but to increase the carbohydrate content. When such increase in carbohydrate content is not suflicient dextrose is added to supply this deficiency and that occurring from the great variation which exists in the natural unprocessed tobaccos. The requirements are that the manufactured product must be uniform in total carbohydrate and hygroscopic properties. It is therefore possible to obtain the highly desirable carbohydrate balance with the nitrogenous content of the tobacco and maintain the desired moisture retention properties. The above applies not only to a particular tobacco product but to all tobacco products including cigarettes, smoking tobacco and chewing tobaccos.

It will be understood further that each of the dextrorotatory substances dextrose and dextrosemaltose-dextrine may be used individually or they may be used cojointly. That is, dextrose is preferable where the hygroscopic properties need very little, and the carbohydrates substantial, supplement;

7 supplement. is not necessary but substantial hygroscopic supplement is necessary.--

It will .be understood that although specific examples havebeen illustrated they are not to be construed as-limiting b'ut'only as illustrative of the invention and-that certain changes in the process and manner of performing thesame' may be made without departing from the spirit-or scope of the invention as defined by the' appended i claims.

What is claimed is: Q 1. In the manufacture of a tobacco product,

that improvement which comprises incorporating in the tobacco carbohydrate substancecomprising dextrose-maltose-dextrine and dextrose, the dextrose-maltose-dextrinebeing substantially in the proportions of 40%, 40% and 20% dry weight respectively.

2. A tobacco product having incorporated therein carbohydrate substances comprising dextrose-maltose-dextrine' and dextrose, the dextrose-maltose-dextrine being substantially in the proportions of 40%, 40% and 20% 'dry weight respectively.

,3. In the manufacture of a tobacco product, that improvement which comprises incorporating in the tobacco carbohydrate substance comprising dextrose-maltose-dextrine and dextrose, said carbohydrate substance being an amount up to approximately /6 dry weight of the dr weight of the tobacco treated, the dextrose-maltose-dex trine being substantially in the proportions of 40%, 40% and 20% -dry weight respectively.

4. A tobacco product having incorporated therein carbohydrate substances comprising dex trose-maltose-dextrine and dextrose, said corbohydrate substance being an amount up to approximately /6 dry weight of the dryweight of the tobacco, the dextrose-maltose-dextrine being substantially in the proportions of 40%, 40% and 20% dry weight respectively.

5. In the manufacture of a tobacco product that improvement which comprises incorporating in the tobacco a carbohydrate comprising 'dextrose-maltose-dextrine syrup and a carbohydrate consisting essentially of dextrose, the dextrose-maltose-dextrine syrup being substantially in the proportions of 40%, 40% and 20% dry weight respectively.

6. A tobacco product having incorporated therein a carbohydrate comprising dextrose-maltose-dextrine syrupand a carbohydrate consisting essentially of dextrose, the dextrose-maltosedextrine syrup being substantially in the proportions of 40%, 40% and 20% weight re- 'spectively.

'7. In themanufacture bra tobacco product that: improvement which comprises incorporating in the to acco a"'carbohydrate comprising dextrose-maltose-dextr'ine syrup and a carbohydrate consisting 'sse'ntially'of dextrose, said carbohydrates being an amount up to approximately /8 dryweightxof: the dry weight 'ofthe tobacco 4 treated, i the =dextrose,-maltose-dextrine' syrup being substantially in the proportions of 40%, 40%

and 20% dry weight respectively.

. 3.,A :tobacco ,product having ,incorporated 1 he eina c r o ate co isi g e t ose-male tose-dextrine syrup-and a carbohydrate -consistving essentially of .dextrose, said carbohydrates being an amount up to approximately 7 /6 dry weight ofthedry'weight of the. tobacco treated,

a'ssas'so thedextrose-maltose dextrine syrup being substantially in-the "proportions of 40%. 40% and 20% dry weight respectively.

9.1!; the manufacture of a tobacco product for smoking, incorporating in the tobacco casing including a carbohydrate consisting essentially of dextrose, maltose, and dextrine, in proportions substantially 40%,- 40% and 20% dry weight respectively. 10 10. A tobacco product for smoking having therein a casing including a carbohydrate consisting essentially of dextrose, maltose, and dextrine, in proportions substantially 40%, 40% and dry weight respectively. v

11. In the manufacture of a tobacco product for smoking, incorporating in the tobacco a casing including a'carbohydrate consisting essentially of dextrose, maltose and dextrine, in proportions substantially 40%, 40% and 20% dry 20 weight respectively, said carbohydrate substance being an amount up to approximately A;

dry weight of the dry weight of the tobacco treated.

12. A tobacco product for smoking having therein a casing including a carbohydrate consisting essentially of dextrose, maltose, and dextrine in proportions substantially 40%. 40% and 20% dry weightrespectively, said carbohydrate substance being an amount up to approximately ,4; dry weight of the dry weight of the tobacco.

13. In the manufacture of a tobacco product for smoking, incorporating in the tobacco a casing having therein a carbohydrate syrup including approximately dextrose, 40% maltose, '5 and 20 dextrine and having the requisite moisture retention properties for providing the necessary moisture in the tobacco, said carbohydrate substance being an 3}..."Y1t up to approximately ,6; dry weight of the dry weight of the tobacco treated.

14. A tobacco product for smoking having therein a'casing including a carbohydrate providing the necessary moisture retention properties which at the time of incorporation was dextrose-maltose-dextrine syrup in which the dextrose-maltose-dextrine were substantially in proportions of 40%, 40% and 20% dry weight respectively, said carbohydrate substance being an amount up to approximately /6 dry weight of the dry weight of the tobacco.

15. In the manufacture of tobacco to be smoked, the steps of blending tobaccos to obtai the desired smoking qualities, checking t blend to determine the percentage of carbo drates present, conditioning -the blendedtobacco for the proper moisture content, and treating the tobacco with a casing containing substantially pure dextrose in an amount sumcient to balance thecarbohydrate-deficiency, ereby-reducingthe irritating properties ofthe smoke. V

1 16. A tobacco product for smokingcomprising ablend of tobaccos having: predetermined smok-- .arereduced. v v

i THOMAS H. GARBER.