WO1999015034A1

WO1999015034A1 - Regulator for smoking flavor of tobacco

Info

Publication number: WO1999015034A1
Application number: PCT/JP1998/004210
Authority: WO
Inventors: Michimasa Ohshiro
Original assignee: Ohshiro Co., Ltd.
Priority date: 1997-09-22
Filing date: 1998-09-18
Publication date: 1999-04-01
Also published as: EP1421861A2; EP0970625A4; EP1421861B1; BR9806241A; EP0970625A1; HK1023919A1; CN1131675C; CN1236306A; EP1421861A3

Abstract

A regulator for smoking flavor of tobacco comprising ascorbic acid, a salt or isomer thereof, and a chlorophyll-containing material, wherein a herb or a citrus fruit is further incorporated therein. The regulator can reduce the amount of tar and nicotine contained in tobacco smoke, can reduce a disagreeable smell or a pungent smell emitted at the time of smoking, such as an odor of nicotine, and can impart novel flavor to tobacco. It may be used in a state attached to the tip of tobacco, such as cigarette, or in a state mixed in shredded tobacco leaves.

Description

Description Tobacco taste modifier Technical field

TECHNICAL FIELD The present invention relates to a tobacco taste modifier that imparts a mild taste by reducing unpleasant odor and pungent odor during smoking by attaching to cigarettes during smoking. Background art

Evening lunicotine, which is contained in smoke from cigarettes, determines the degree of taste, irritation, and harmfulness of tobacco. Here, cigarette smoke refers to both mainstream smoke and sidestream smoke, and the taste, etc., includes the taste of mainstream smoke that smokers smoke directly and the taste of sidestream smoke that smokers also smoke. Has both meanings.

Therefore, conventionally, the amount of tar and nicotine contained in cigarette smoke has been reduced, thereby alleviating the unpleasant and irritating odors such as tar smell when smoking, and improving the taste perceived by smokers. Tobacco taste modifiers that reduce the impact on the surrounding people are commercially available.

The tobacco taste modifier is in the form of powder, which is attached to the tip of tobacco during smoking and is used by burning with tobacco. In addition, its components usually include ascorbic acid, which has a reducing action to reduce nicotine and tar and alleviate taste, and comfrey powder, which reduces odor and reduces taste by the action of chlorophyll. In order to further improve palatability, menthol which gives a refreshing feeling or penin which gives a sweet fragrance is used. In some cases.

However, the taste when using the conventional tobacco taste control agent is simply that the smell or irritating odor is alleviated, or that the sweet fragrance is added by menthol, which gives a refreshing sensation. They are limited and their choice of taste is very narrow, and they have not responded to the diversification demanded by consumers in recent years.

The present invention is intended to solve the above-mentioned problems of the prior art, and reduces the amount of runicotine contained in cigarette smoke in the evening, thereby reducing the unpleasant odor such as odor when smoking. With the aim of providing a new tobacco taste adjuster that can add a new and unprecedented taste to cigarette taste adjusters that mitigate irritating odors and improve taste The purpose is to provide tobacco using the agent more effectively. Disclosure of the invention

The inventor of the present invention has proposed that the taste imparted by the tobacco taste adjuster is compatible with the scent originally possessed by the tobacco, and is preferred as a novel scent by both the smoker himself and the surrounding people. As a result of various studies on additives to be added to the tobacco taste control agent, it was found that it was effective to add herbs or citrus fruits, and the tobacco taste control agent of the present invention was completed. Also, as a mode of use of the tobacco taste adjuster, it has been found that the effect of the tobacco taste adjuster can be further improved by mixing and dispersing the tobacco taste adjuster into the tobacco leaves rather than attaching it to the tip of the tobacco. Thus, the tobacco containing the tobacco taste modifier of the present invention has been completed.

That is, the present invention provides, as a first tobacco taste modifier, ascorbic acid, A tobacco taste adjuster comprising salts or isomers and a chlorophyll-containing material, and further comprising a herb.

Further, the present invention relates to a second tobacco taste adjuster comprising ascorbic acid, salts or isomers thereof, and a chlorophyll-containing material, further comprising citrus as a second tobacco taste adjuster. Provide a tobacco taste adjuster characterized by:

Furthermore, there is provided a cigarette containing a cigarette taste adjuster, wherein the cigarette taste adjuster of the present invention is mixed with the tobacco leaf. BEST MODE FOR CARRYING OUT THE INVENTION

Hereinafter, the present invention will be described in detail.

The first tobacco taste modifier of the present invention contains ascorbic acid, a salt or an isomer thereof, and a chlorophyll-containing material, and further contains herbs.

Here, ascorbic acid, its salts or isomers reduce the amount of tar, nicotine, and carbon monoxide contained in cigarette smoke in the same manner as a conventional tobacco taste modifier, thereby reducing odors such as odor. It is used to reduce unpleasant and pungent odors when smoking. Examples of the ascorbic acid and salts or isomers thereof include D-form and L-form ascorbic acid and salts such as sodium salts. Of these, L-ascorbic acid (vitamin C) is preferably used. Can be done.

Chlorophyll-containing materials are used to eliminate the unpleasant odor of cigarettes, especially the smell of odor, and reduce the taste by the action of chlorophyll. Chlorophyll-containing materials include chlorophyll Various powders or liquids containing nitrogen can be used, and powders, pastes or liquids such as confections, chlorella, and chlorophyll can be used. Among them, the confectionery powder is preferred from the viewpoint of improving the adhesion of the tobacco taste modifier to tobacco in addition to the excellent deodorizing effect. Chlorella powder is preferred from the viewpoint of good color tone and color stability.

Herbs are characteristically used in the first tobacco taste adjuster of the present invention, which can produce a novel and mild taste in which the tobacco's original scent is mixed with the herbal scent. It becomes possible.

As the type of herb, various plants having an aroma can be used. Among them, lavender and rosemary are preferable from the viewpoint of the persistence of the aroma during the storage of the tobacco taste modifier or during the smoking. A single herb may be used, or a plurality of herbs may be used in combination.

There are no particular restrictions on the properties of the herbs, and any of powders, oils, extracts, etc. can be used. In particular, powdery ones are preferred from the viewpoint of improving the powderiness of the tobacco taste modifier as a whole. preferable. When a liquid material such as oil or extract is used, it is preferable to use it by impregnating it in advance into a powdery base material such as lecithin.

The first tobacco taste modifier of the present invention may contain various components as required in addition to the above components. For example, menthol, penilin, and the like can be blended to impart a refreshing sensation and sweet aroma to the taste. Stevia and the like can be added to impart sweetness. In order to fix volatile nicotine and promote the decomposition of tar at high temperatures, fatty acids such as stearic acid and oleic acid, and boric acid can be added. Promotes the production of nicotine organic acid salts, reduces volatile free nicotine, and reduces nicotine during combustion In order to promote the conversion from nicotinic acid to nicotinic acid and to alleviate the irritating odor during smoking, it is possible to add lingic acid, citric acid, etc. Lecithin or the like can be blended to improve powder properties. In addition, potassium nitrate or the like can be blended as a combustion aid when cigarettes are ignited. In addition, various components such as lactose, maltose, vegetable oils and fats, lycopodium, glycyrrhizin, bear sasa, licorice, reishi, kuzu leaf, etc. can be blended.

In the first tobacco taste modifier, the mixing ratio of each component can be appropriately determined according to the type, properties, etc. of the component to be mixed.In general, ascorbic acid, its salts or isomers are 5 to It is preferably 15% by weight, more preferably 8 to 10% by weight. In the case of powder, the chlorophyll-containing material is preferably used in an amount of 10 to 20% by weight, more preferably 14 to 18% by weight. When the herb is used as a powder, the content is preferably 3 to 8% by weight, more preferably 5 to 8% by weight.

Further, the first tobacco taste modifier can be obtained by pulverizing and mixing each component as required.

On the other hand, the second tobacco taste modifier of the present invention uses citrus fruits instead of the herbs used in the first tobacco taste modifier. As a result, it is possible to produce a novel and mild taste in which the scent of citrus is mixed with the original scent of tobacco.

Here, the properties of the citrus fruits are not particularly limited, and any of powders, oils, extracts and the like can be used. Particularly, from the viewpoint of improving the powdery properties of the tobacco taste modifier as a whole, powder Is preferred. When using liquids such as oils or extracts, use lecithin or the like in advance. It is preferable that the powdery base material is impregnated and used.

There are no particular restrictions on the type of citrus fruits, and examples thereof include lemon, lime, citron, orange, sudachi, power boss, dashi, natsumikan, bonkan, kyokan, hatsaku, kumquat, daidai, and buntan. Particularly preferred is lemon. Among the lemons, lemon peel powder is preferred.

The blending ratio of citrus fruits can be appropriately determined according to the type and properties of the citrus fruits to be blended. For example, when lemon powder is used, it is preferably 20 to 30% by weight.

In the second cigarette taste adjuster, for the components other than citrus, the types and proportions of the components can be the same as those of the first cigarette taste adjuster.

The first and second tobacco taste modifiers of the present invention are characterized by containing herbs or citrus fruits, respectively, and these also include embodiments containing both herbs and citrus fruits. .

The method of using the first and second tobacco taste modifiers of the present invention is not particularly limited, and can be used for various cigarette products such as cigarettes and chopped tobacco. More specifically, for example, in the case of a cigarette weighing about 1 g, 1 to 50 mg, more preferably 1 to 1 Omg is attached to the tip of the ignition side of the cigarette, and the cigarette is attached. Or tobacco flavor adjuster is mixed with the tobacco leaf at 0.01 to 5% by weight to prepare a cigarette with a tobacco taste adjuster dispersed throughout, and then cigarette, It can be used as chopped tobacco for pipes, pipes, hand-rolled cigarettes, etc.

When the tobacco taste modifier is used in the latter method, the effect of using the tobacco taste modifier is reduced. As a result, it is particularly preferable because the effect of reducing nicotine contained in cigarette smoke can be improved. Therefore, the present invention also encompasses a tobacco containing a tobacco taste adjuster obtained by mixing the tobacco taste adjuster of the present invention with tobacco cut leaves. Among cigarettes with flavor modifiers, cigarettes in the form of cigarettes can be easily consumed by the end consumer in exactly the same way as cigarettes without conventional tobacco flavor modifiers. It is preferable in that it can be performed. Example

Hereinafter, the present invention will be specifically described based on examples.

Example 1, Example 2, Comparative Example 1, Comparative Example 2, and Comparative Example 3

Each component was mixed at the mixing ratio shown in Table 1 to produce a powdery tobacco taste modifier.

Evaluation

(1) Taste sensory test

6 mg of each of the cigarette taste modifiers of Examples 1 and 2 and Comparative Examples 1 and 2 was attached to the tip of each cigarette (piece), and the mixture was ignited, and the taste was sensory evaluated. As Comparative Example 3 (blank), the cigarette was ignited without attaching the tobacco taste modifier, and the taste was organoleptically evaluated. Table 1 shows the results of these evaluations.

(2) Measurement of nicotinic acid content in mainstream smoke

6 mg of each of the cigarette taste modifiers of Examples 1 and 2 and Comparative Examples 1 and 2 were adhered to the tip of a cigarette (piece) and ignited, and a cigarette taste modifier as Comparative Example 3 (blank) was used. For those ignited without adhering, at a suction speed of about 3 minutes per cigarette from the side opposite to the ignition side Suction was performed, and nicotinic acid in the suction gas (mainstream smoke) was absorbed by a nicotinic acid absorbing solution (1 N sodium hydroxide). The absorption of nicotinic acid was carried out for 20 cigarettes, and the amount of nicotinic acid in the nicotinic acid-absorbed solution was quantified by the bioassay method in the Food Hygiene Inspection Guideline supervised by the Ministry of Health and Welfare, Ministry of Health and Welfare.

Table 1 shows the results. From these results, it was found that the use of the cigarette taste modifiers of Examples 1 and 2 showed that nicotine contained in the mainstream smoke was smaller than the case of smoking without using the cigarette taste modifier (Comparative Example 3). The acid increased about 1.6-fold, indicating that nicotine harmful to the human body in mainstream smoke was effectively converted to nicotinic acid. In addition, by comparing the results of Examples 1 and 2 and Comparative Examples 1 and 2, it was found that the lavender powder, rosemary powder or lemon powder blended in the examples to obtain a novel taste was obtained. It can be seen that the effect of the tobacco taste modifier that converts nicotine to nicotinic acid is not inhibited.

(3) Measurement of tar content in mainstream smoke

Each of the cigarette taste adjusters of Examples 1 and 2 and Comparative Examples 1 and 2 was attached to the tip of a cigarette (piece) at 6 mg and ignited, and a cigarette taste adjuster was used as Comparative Example 3 (blank). For those ignited without adhering, suction gas (mainstream smoke) was sucked through the glass fiber filter from the side opposite to the ignition side, and was absorbed by the absorbent. When the cigarette burned from the tip to 1 cm from the tip and from 1 cm to 4 cm from the tip, the glass fiber filter was washed with the absorbing solution. After the glass fiber filter was dried, the weight increase of the glass fiber filter was defined as the tar amount.

Table 1 shows the results. Table 1 shows the three types of tar quantity when lcm is burned from the tip, the amount of evening water when burning 1 to 4cm, and the total amount of evening oil when burning 1 to 4cm. Is shown.

From these results, it can be seen that the tar content in the mainstream smoke was about 2% less by using the tobacco taste modifier of Examples 1 and 2 than when smoking without using the tobacco taste modifier (Comparative Example 3). It can be seen that it has been reduced to 0%. Also, by comparing the results of Examples 1 and 2 and Comparative Examples 1 and 2, the lavender powder, rosemary powder or lemon powder blended in the examples to obtain a novel taste were obtained. It can be seen that the effect of the tobacco taste modifier that reduces tar content in mainstream smoke is not impaired.

【table 1 】

(Unit: parts by weight) Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Ascorbic acid 0.5 0.505 0 5

Confection powder "1.4 1 4 1 6 1.6

Lavender powder "0.5

ur Mali -. powder * ³ 0 3

Lemon powder "30

Mentor 0 • 1 0 6 0 3 0 .5

Roh two Li emissions * ⁵ 0.5 1 0 0 8 1.4

Boric acid 0.4 0.66 0.6

Stearinic acid 1.0 1 • 0 1 4 1.4

Lingoic acid 0.5 0.5 0.5 0.5

Cuenoic acid 0.5 0.5 0.5 0 0.5

Lactose 1.0 1.0 1.0 1.2 1 1.2

Stevia ⁴⁶ 0 .4 0 .5 0 5 0 .4

Lecithin "3.2 3 2 3 2 3 • 2

Potassium nitrate "0.40.40.40.40.4

Evaluation Smell of smell Smell of smell Scratch and smell IJ Smell of smell and sting

(1) Savory odor suppressed Severe odor suppressed Severe odor suppressed Severe odor suppressed Severe odor was suppressed Suppressed Suppressed tasting Fresh novel Conventional conventional My conventional strong

Lemon flavor Lemon flavor Sweet sweetness

Only

(2) Nicotinic acid content 7 5 0 7 5 5 7 5 5 7 5 5 4 7 5

(ig / 20)

(3) Tall amount (mg / l) 0,3,0 0,1 0,3, <0,1 0,3, <0,1 0,3, <0,1 0.8,0.6

1cm, 1-4cm, total, 0.3, 0.3, 0.3, 0.3, 1. Table 1 Note

* 1 Confectionery powder, manufactured by Takasago Pharmaceutical Co., Ltd.

* 2 Lavender powder, manufactured by Matsumoto Perfume Co., Ltd.

* 3 Rosemary powder, manufactured by Matsumoto Perfume Co., Ltd.

* 4 Lemon powder, manufactured by Matsumoto Fragrance Co., Ltd.

* 5 Vanillin, manufactured by Matsumoto Perfume Co., Ltd.

* 6 Stevia, manufactured by Dainippon Ink Co., Ltd.

* 7 Lecithin, made by Maruki Honpo

* 8 Calcium nitrate, manufactured by Otsuka Chemical Co., Ltd. Example 3, Example 4

In the production of each of the cigarette taste modifiers of Examples 1 and 2, the content of confectionery powder (manufactured by Takasago Pharmaceutical Co., Ltd.) was replaced by 1.4 parts by weight of chlorella powder (manufactured by Nippon Chlorella Co., Ltd.) Except for using 2 parts by weight, a tobacco taste modifier was produced in the same manner as in Examples 1 and 2, and the cigarette taste modifiers of Examples 3 and 4 were obtained.

For the tobacco taste modifiers of Examples 3 and 4, sensory tests of taste, measurement of nicotinic acid content in mainstream smoke, and measurement of tar content in mainstream smoke in the same manner as in Examples 1 and 2. Was done. As a result, as in Examples 1 and 2, the taste was a novel herbal flavor (Example 3) or lemon flavor (Example 4) with suppressed scent and pungent odor, and the amount of tar However, compared to the case of smoking without using the tobacco taste modifier (Comparative Example 3), nicotinic acid was increased. Industrial applicability

ADVANTAGE OF THE INVENTION According to the tobacco taste modifier of this invention, the amount of runicotine which is contained in the smoke of a cigarette is reduced in the evening, and the unpleasant smell and irritating smell at the time of smoking, such as a scent, are alleviated. In addition, a novel tobacco taste modifier can be obtained. Furthermore, according to the cigarette containing the tobacco taste adjuster of the present invention, it is possible to easily smoke a tobacco using the tobacco taste adjuster of the present invention more effectively.

Claims

The scope of the claims

1. A tobacco taste adjuster comprising ascorbic acid, salts or isomers thereof, and a chlorophyll-containing material, further comprising an herb.

2. The tobacco taste modifier according to claim 1, wherein the herb is contained in a powder form.

3. The tobacco taste modifier according to claim 1, wherein the herb contains lavender or rosemary.

4. The tobacco taste modifier according to claim 1, which contains comfrey powder or chlorella powder as the chlorophyll-containing material.

5. The tobacco taste modifier according to claim 1, further comprising potassium nitrate.

6. The tobacco taste modifier according to claim 1, further comprising stearyl acid or boric acid.

7. The tobacco taste regulator according to claim 1, further comprising cunic acid or linoleic acid.

8. In addition, the following (a), (b) and (c)

(a) Potassium nitrate

(b) Stearyl acid or boric acid

(c) Cunic acid or lignoic acid

The tobacco taste modifier according to any one of claims 1 to 4, which contains

9. Including ascorbic acid, its salts or isomers, and chlorophyll-containing materials. What is claimed is: 1. A tobacco taste adjuster comprising: a cigarette taste adjuster, further comprising citrus fruits.

10. The tobacco taste modifier according to claim 9, wherein the citrus is contained in a powder form.

11. The tobacco taste modifier according to claim 9, wherein lemon is contained as citrus.

12. The tobacco taste modifier according to claim 11, wherein the lemon contains lemon peel powder.

13. The tobacco taste modifier according to claim 9, which contains comfrey powder or chlorella powder as the chlorophyll-containing material.

14. The tobacco taste modifier according to claim 9, further comprising potassium nitrate.

15. The tobacco taste modifier according to claim 9, further comprising stearyl acid or boric acid.

16. The tobacco taste modifier according to claim 9, further comprising cunic acid or linoleic acid.

17. In addition, the following (a), (b) and (c)

(a) calcium nitrate

(b) Stearyl acid or boric acid

(c) Cunic acid or lignoic acid

The tobacco taste modifier according to any one of claims 9 to 13, which contains

18. A cigarette containing a tobacco taste adjuster, wherein the tobacco taste adjuster according to any one of claims 1 to 17 is mixed in the tobacco leaf.

19. The cigarette according to claim 18, wherein the cigarette is a cigarette.