WO2012010185A1 - Method for producing a piece of clay for hydrating tobacco, piece of clay for hydrating tobacco, method for producing flavoured tobacco and flavoured tobacco - Google Patents
Method for producing a piece of clay for hydrating tobacco, piece of clay for hydrating tobacco, method for producing flavoured tobacco and flavoured tobacco Download PDFInfo
- Publication number
- WO2012010185A1 WO2012010185A1 PCT/EP2010/004506 EP2010004506W WO2012010185A1 WO 2012010185 A1 WO2012010185 A1 WO 2012010185A1 EP 2010004506 W EP2010004506 W EP 2010004506W WO 2012010185 A1 WO2012010185 A1 WO 2012010185A1
- Authority
- WO
- WIPO (PCT)
- Prior art keywords
- tobacco
- clay
- piece
- flavouring
- flavoured
- Prior art date
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C01—INORGANIC CHEMISTRY
- C01B—NON-METALLIC ELEMENTS; COMPOUNDS THEREOF; METALLOIDS OR COMPOUNDS THEREOF NOT COVERED BY SUBCLASS C01C
- C01B33/00—Silicon; Compounds thereof
- C01B33/20—Silicates
- C01B33/36—Silicates having base-exchange properties but not having molecular sieve properties
- C01B33/38—Layered base-exchange silicates, e.g. clays, micas or alkali metal silicates of kenyaite or magadiite type
- C01B33/40—Clays
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24F—SMOKERS' REQUISITES; MATCH BOXES; SIMULATED SMOKING DEVICES
- A24F25/00—Devices used by the smoker for controlling the moisture content of, or for scenting, cigars, cigarettes or tobacco
- A24F25/02—Moistening devices
-
- C—CHEMISTRY; METALLURGY
- C01—INORGANIC CHEMISTRY
- C01B—NON-METALLIC ELEMENTS; COMPOUNDS THEREOF; METALLOIDS OR COMPOUNDS THEREOF NOT COVERED BY SUBCLASS C01C
- C01B33/00—Silicon; Compounds thereof
- C01B33/20—Silicates
- C01B33/26—Aluminium-containing silicates, i.e. silico-aluminates
Definitions
- This invention relates to a method for producing a piece of clay for hydrating tobacco, to a piece of clay for hydrating tobacco, to a method for producing flavoured tobacco and to flavoured tobacco, flavoured using such method.
- Tobacco is often flavoured to enhance the taste of it according to the wishes of the customer, or to add e.g. menthol, which is known to reduce the throat and sinus irritation caused by smoking or chewing.
- Flavourings which are added are e.g.
- vanilla anise
- chocolate honey, citronella, lemon, coconut, cherry, apple, pineapple, orange, apricot, plum, raspberry, strawberry, liquorice, rum, cognac, coriander, cardamom, lavender, rosemary, thyme, clove, patchouli, etc.
- flavouring is often added to tobacco by soaking the tobacco in solutions containing the flavouring.
- Some flavourings are added by adding pieces of fruit or leafs to the tobacco.
- flavouring volatilises such that the flavouring is often gone at the time one wants to smoke or chew the tobacco.
- Flavourings added in production are also mostly too strong at the beginning, and too weak later on. Therefore, lots of customers are seeking all kinds of ways to add flavouring to tobacco themselves.
- the known methods of soaking the tobacco or adding pieces of fruit or leafs are however rather cumbersome and not always safe. Often flavourings are added which are, although approved as an ingredient for food, not harmless when burnt. Sometimes also chemicals are used in the solution in which tobacco is soaked, which are not convenient for consumption.
- This object is in the first place achieved by providing a method for producing a piece of clay for hydrating tobacco wherein this method comprises the step of placing the piece of clay in a solution of a flavouring in a solvent until the clay absorbed at least part of the solution.
- Such pieces of clay for hydrating tobacco are well known and frequently used by customers of tobacco in order to keep their tobacco hydrated or to hydrate tobacco before use. They are mostly sold as small clay disks that can be soaked in water and kept with the tobacco to hydrate it.
- such pieces of clay are known in all kinds of shapes.
- these pieces can, besides hydrating the tobacco, also slowly add these one or more flavourings to the tobacco, to keep the tobacco flavoured over a long time.
- Flavouring is in this way added in a more controlled way, without being too strong at the beginning and less fast becoming too weak.
- Adding such piece of clay is moreover an easy handling, making the flavouring of tobacco available to laymen, without the risk of adding harmful additives to the tobacco.
- these pieces of clay can namely be flavoured with flavourings which are safe for consumption, even when heated, to make sure that the flavoured tobacco will also be safe for consumption.
- the solvent is an organic solvent.
- Ethanol is e.g. a suitable solvent, being food safe.
- the solution is preferably about a 20% weight by weight solution of the flavouring in ethanol.
- the weight by weight percentage of the solution with the best results may vary.
- Other additives can be added to the solution, in order for the clay better to absorb the flavouring, or in order to avoid deposit on the clay, or in order further to enhance the flavouring, etc.
- the flavouring is menthol, as menthol reduces throat and sinus irritation.
- flavouring is vanilla or vanillin.
- flavouring is the flavouring of a fruit as e.g. cherry, strawberry, raspberry, etc.
- flavouring which is a combination of several flavourings.
- the object of this invention is further achieved by providing a piece of clay for hydrating tobacco, wherein this piece of clay contains a flavouring.
- tobacco can be hydrated and flavoured with such piece of clay in an easy and safe way by a laymen.
- a specific embodiment of a piece of clay according to this invention is produced by a method according to this invention as described above.
- the clay of a piece of clay according to this invention is also preferably baked clay. During the baking process of such piece of clay, all harmful micro organisms can be eliminated from the clay. At moistening the tobacco and/or flavouring it, such harmful micro organisms will therefore not be transmitted to the tobacco.
- the object of this invention is furthermore achieved by providing a method for producing flavoured tobacco, comprising a step of adding a piece of clay according to this invention to tobacco. Finally, the object of this invention is also achieved by providing flavoured tobacco flavoured using such method according to this invention.
- a piece of clay is made comprising about 50% Red Clay, about 8% Ball Clay, about 12% China Clay (Kaolin), about 15% Mill Sand and about 15% Feldspar (Potassium Aluminium Silicate). A little sodium silicate is used for adjusting the viscosity.
- the abovementioned clay mix is furthermore formed by casting.
- the clay is thereafter dried for about 14 hours at 70 to 80 °C.
- the cast piece of clay is thereafter finished and polished and again dried, now for about 5 hours at 70 to 80 °C. Thereafter the clay is fired at about 1000°C during about 8 hours in order to eliminate all harmful micro organisms.
- the baked clay is added in a solution of 5 g menthol in 25 ml ethanol.
- the menthol used is an isomer lR-2S-5R(-)-menthol in pellet form (Aldrich).
- the molecular weight of this menthol is 156.27 g/mol, the melting point thereof is 42°C, the boiling point 212°C and the density at 20°C is 413 mg/1.
- Menthol was chosen being known to reduce throat and sinus irritation.
- Ethanol is chosen as solvent, being food safe. Tests were done with pieces of baked clay with an average weight of 1 1 ,5 g.
- Such clay type and the heating thereof should be chosen in such a way that a piece of clay is obtained which is porous enough in order to be able to absorb the solution of a flavouring in a solvent.
- This piece of clay may however not be too porous either, in order not to crumble.
- flavourings besides menthol are suitable to add to such piece of clay.
- Such flavours are preferably flavours which, when added to such piece of clay, would pass the tests with which suitability for consumption is tested.
- flavours which have already successfully been tested are vanilla, strawberry, cherry, red fruits, exotic fruit, coffee, cacao, lavender, cognac and cinnamon.
- flavours best results were obtained with a solution of about 20% weight by weight flavouring in ethanol. Similar results are therefore expected with other, not yet tested flavours.
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Inorganic Chemistry (AREA)
- Dispersion Chemistry (AREA)
- Manufacture Of Tobacco Products (AREA)
Abstract
This invention relates to a method for producing a piece of clay for hydrating tobacco comprising the step of placing this piece in a solution of a flavouring in a solvent until the clay absorbed at least part of the solution. This invention also relates to a piece of clay for hydrating tobacco, containing a flavouring. This invention furthermore relates to method for producing flavoured tobacco, comprising the step of adding such piece of clay to tobacco. Finally this invention relates to flavoured tobacco, flavoured using such a method. Adding a piece of clay with which the tobacco can be moisturised, as well as flavoured, is an easy handling, making the flavouring of tobacco available to laymen, without the risk of adding harmful additives to the tobacco, this flavouring not being too strong at the beginning and lasting longer in a more stable way.
Description
METHOD FOR PRODUCING A PIECE OF CLAY FOR HYDRATING TOBACCO. PIECE OF CLAY FOR HYDRATING TOBACCO. METHOD FOR PRODUCING FLAVOURED TOBACCO AND FLAVOURED
TOBACCO
This invention relates to a method for producing a piece of clay for hydrating tobacco, to a piece of clay for hydrating tobacco, to a method for producing flavoured tobacco and to flavoured tobacco, flavoured using such method. Tobacco is often flavoured to enhance the taste of it according to the wishes of the customer, or to add e.g. menthol, which is known to reduce the throat and sinus irritation caused by smoking or chewing. Flavourings which are added are e.g. menthol, vanilla, anise, chocolate, honey, citronella, lemon, coconut, cherry, apple, pineapple, orange, apricot, plum, raspberry, strawberry, liquorice, rum, cognac, coriander, cardamom, lavender, rosemary, thyme, clove, patchouli, etc.
Nowadays such flavouring is often added to tobacco by soaking the tobacco in solutions containing the flavouring. Some flavourings are added by adding pieces of fruit or leafs to the tobacco.
It is however known that such flavouring volatilises, such that the flavouring is often gone at the time one wants to smoke or chew the tobacco. Flavourings added in production are also mostly too strong at the beginning, and too weak later on. Therefore, lots of customers are seeking all kinds of ways to add flavouring to tobacco themselves. The known methods of soaking the tobacco or adding pieces of fruit or leafs are however rather cumbersome and not always safe. Often flavourings are added which are, although approved as an ingredient for food, not harmless when burnt. Sometimes also chemicals are used in the solution in which tobacco is soaked, which are not convenient for consumption.
It is therefore an object of this invention to provide a less cumbersome and more safe way to add flavours to tobacco, with which flavourings are not too strong at the beginning and last longer, and which can even be applied by laymen. This object is in the first place achieved by providing a method for producing a piece of clay for hydrating tobacco wherein this method comprises the step of placing the piece of clay in a solution of a flavouring in a solvent until the clay absorbed at least part of the solution. Such pieces of clay for hydrating tobacco are well known and frequently used by customers of tobacco in order to keep their tobacco hydrated or to hydrate tobacco before use. They are mostly sold as small clay disks that can be soaked in water and kept with the tobacco to hydrate it. Besides as small disks, such pieces of clay are known in all kinds of shapes. By adding one or more flavourings to such pieces of clay, these pieces can, besides hydrating the tobacco, also slowly add these one or more flavourings to the tobacco, to keep the tobacco flavoured over a long time. Flavouring is in this way added in a more controlled way, without being too strong at the beginning and less fast becoming too weak. Adding such piece of clay is moreover an easy handling, making the flavouring of tobacco available to laymen, without the risk of adding harmful additives to the tobacco. In production, these pieces of clay can namely be flavoured with flavourings which are safe for consumption, even when heated, to make sure that the flavoured tobacco will also be safe for consumption.
In a preferred method according to this invention, the solvent is an organic solvent. Ethanol is e.g. a suitable solvent, being food safe.
The solution is preferably about a 20% weight by weight solution of the flavouring in ethanol. Dependent on the flavouring, the weight by weight percentage of the solution with the best results may vary. Other additives can be added to the solution,
in order for the clay better to absorb the flavouring, or in order to avoid deposit on the clay, or in order further to enhance the flavouring, etc.
In a specific preferred embodiment, the flavouring is menthol, as menthol reduces throat and sinus irritation.
In an other embodiment the flavouring is vanilla or vanillin.
In yet another embodiment the flavouring is the flavouring of a fruit as e.g. cherry, strawberry, raspberry, etc.
It is also possible to add a flavouring which is a combination of several flavourings.
The object of this invention is further achieved by providing a piece of clay for hydrating tobacco, wherein this piece of clay contains a flavouring. As indicated, tobacco can be hydrated and flavoured with such piece of clay in an easy and safe way by a laymen.
A specific embodiment of a piece of clay according to this invention is produced by a method according to this invention as described above.
As with known pieces of clay for hydrating tobacco, the clay of a piece of clay according to this invention is also preferably baked clay. During the baking process of such piece of clay, all harmful micro organisms can be eliminated from the clay. At moistening the tobacco and/or flavouring it, such harmful micro organisms will therefore not be transmitted to the tobacco.
The object of this invention is furthermore achieved by providing a method for producing flavoured tobacco, comprising a step of adding a piece of clay according to this invention to tobacco.
Finally, the object of this invention is also achieved by providing flavoured tobacco flavoured using such method according to this invention.
This invention will now be commented on in greater depth based on the subsequent detailed description of a preferred method for producing a piece of clay according to this invention, a preferred embodiment of pieces of clay according to this invention, a preferred method for producing flavoured tobacco according to this invention and a preferred embodiment of flavoured tobacco according to this invention. The purpose of this description is exclusively to give illustrative examples and to indicate further advantages and special features of these embodiments, and may thus in no way be interpreted as a limitation of the scope of application of the invention or of the patent rights requested in the claims.
In one specific example of a method for producing a piece of clay according to the invention, a piece of clay is made comprising about 50% Red Clay, about 8% Ball Clay, about 12% China Clay (Kaolin), about 15% Mill Sand and about 15% Feldspar (Potassium Aluminium Silicate). A little sodium silicate is used for adjusting the viscosity. In order to obtain a piece of clay, the abovementioned clay mix is furthermore formed by casting. The clay is thereafter dried for about 14 hours at 70 to 80 °C. The cast piece of clay is thereafter finished and polished and again dried, now for about 5 hours at 70 to 80 °C. Thereafter the clay is fired at about 1000°C during about 8 hours in order to eliminate all harmful micro organisms.
In a further step the baked clay is added in a solution of 5 g menthol in 25 ml ethanol. The menthol used is an isomer lR-2S-5R(-)-menthol in pellet form (Aldrich). The molecular weight of this menthol is 156.27 g/mol, the melting point thereof is 42°C, the boiling point 212°C and the density at 20°C is 413 mg/1. Menthol was chosen being known to reduce throat and sinus irritation. Ethanol is chosen as solvent, being food safe.
Tests were done with pieces of baked clay with an average weight of 1 1 ,5 g. Best results were obtained with a solution of about 5 g menthol in about 25 ml ethanol (about a 20% weight by weight solution of menthol in ethanol). With a 3% weight by weight solution of the menthol in the piece of clay after absorption, it is observed that the piece of clay comprises after 4 weeks still 0.75% weight by weight menthol in the piece of clay. By soaking the piece of clay in the solution it is possible for this piece of clay to absorb about 5% weight by weight menthol or even more (up to about 750 mg menthol per piece of clay). Tobacco was flavoured simply by adding such pieces of clay to tobacco. Tobacco flavoured in this way, was not too strongly flavoured at starting, and lasted longer in a stable way than tobacco traditionally flavoured. It was observed that the ability of the piece of clay to hydrate the tobacco was not affected by adding the flavouring to this piece of clay. With a solution of about 33.33% weight by weight menthol in ethanol, deposits were observed on the piece of clay, which is not desired. All observed effects were reversible.
It will be clear for a man skilled in the art which types of clay could be used in alternative embodiments and how this clay should be treated and heated in order to obtain a piece of clay suitable for both hydrating tobacco and flavouring tobacco. At least pieces of clay which are nowadays on the marked for hydrating tobacco are also suitable for adding a flavouring thereto, according to this invention, and once such flavouring is added, for flavouring tobacco.
Such clay type and the heating thereof should be chosen in such a way that a piece of clay is obtained which is porous enough in order to be able to absorb the solution of a flavouring in a solvent. This piece of clay may however not be too porous either, in order not to crumble.
It will also be clear that other types of flavourings besides menthol are suitable to add to such piece of clay. Such flavours are preferably flavours which, when added to
such piece of clay, would pass the tests with which suitability for consumption is tested.
Other flavours which have already successfully been tested are vanilla, strawberry, cherry, red fruits, exotic fruit, coffee, cacao, lavender, cognac and cinnamon..
Also with these flavours, best results were obtained with a solution of about 20% weight by weight flavouring in ethanol. Similar results are therefore expected with other, not yet tested flavours.
Claims
C L A I M S
. Method for producing a piece of clay for hydrating tobacco characterised in that this method comprises the step of placing the piece of clay in a solution of a flavouring in a solvent until the clay absorbed at least part of the solution.
2. Method according to claim 1, characterised in that the solvent is an organic solvent.
3. Method according to claim 2, characterised in that the solvent is ethanol.
4. Method according to claim 3, characterised in that the solution is about a 20% weight by weight solution of the flavouring in ethanol.
5. Method according to any of the preceding claims, characterised in that the flavouring is menthol.
6. Method according to any of claims 1 to 4, characterised in that the flavouring is vanilla or vanillin.
7. Method according to any of claims 1 to 4, characterised in that the flavouring is the flavouring of a fruit as e.g. cherry, strawberry, raspberry, etc.
8. Piece of clay for hydrating tobacco, wherein this piece of clay contains a flavouring.
9. Piece of clay according to claim 8, characterised in that this piece of clay is produced by a method according to any of claims 1 to 7.
10. Piece of clay according to claim 8 or 9, characterised in that the clay is baked clay.
1 1. Method for producing flavoured tobacco, characterised in that this method comprises a step of adding a piece of clay according to any of claims 8 to 10 to tobacco.
12. Flavoured tobacco characterised in that the tobacco is flavoured using a method according to claim 1 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/EP2010/004506 WO2012010185A1 (en) | 2010-07-22 | 2010-07-22 | Method for producing a piece of clay for hydrating tobacco, piece of clay for hydrating tobacco, method for producing flavoured tobacco and flavoured tobacco |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| PCT/EP2010/004506 WO2012010185A1 (en) | 2010-07-22 | 2010-07-22 | Method for producing a piece of clay for hydrating tobacco, piece of clay for hydrating tobacco, method for producing flavoured tobacco and flavoured tobacco |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2012010185A1 true WO2012010185A1 (en) | 2012-01-26 |
Family
ID=42697206
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/EP2010/004506 WO2012010185A1 (en) | 2010-07-22 | 2010-07-22 | Method for producing a piece of clay for hydrating tobacco, piece of clay for hydrating tobacco, method for producing flavoured tobacco and flavoured tobacco |
Country Status (1)
| Country | Link |
|---|---|
| WO (1) | WO2012010185A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9756718B2 (en) * | 2013-01-22 | 2017-09-05 | Murata Manufacturing Co., Ltd. | Module board |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1972718A (en) * | 1930-08-28 | 1934-09-04 | Sharlit Herman | Treatment of tobacco |
| GB457569A (en) * | 1934-12-15 | 1936-12-01 | Joseph Slepian | Improvements in or relating to bowl plugs for use in tobacco pipes |
| US2108860A (en) * | 1934-11-12 | 1938-02-22 | Paul Bechtner | Method of and substance for treating tobacco smoke |
| US20070003492A1 (en) * | 2003-09-11 | 2007-01-04 | Kabushiki Kaisha Toyota Chuo Kenkyusho | Porous silica having substance carried thereon |
| GB2449876A (en) * | 2007-06-06 | 2008-12-10 | Post Harvest Solutions Ltd | Active packaging materials incorporating micro-porous solids and essential oils |
| WO2008148700A1 (en) * | 2007-06-05 | 2008-12-11 | British American Tobacco (Investments) Limited | Humidifying capsule for use with tobacco products |
| WO2009106493A1 (en) * | 2008-02-29 | 2009-09-03 | British American Tobacco (Investments) Limited | Packaging with humidity control |
-
2010
- 2010-07-22 WO PCT/EP2010/004506 patent/WO2012010185A1/en active Application Filing
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US1972718A (en) * | 1930-08-28 | 1934-09-04 | Sharlit Herman | Treatment of tobacco |
| US2108860A (en) * | 1934-11-12 | 1938-02-22 | Paul Bechtner | Method of and substance for treating tobacco smoke |
| GB457569A (en) * | 1934-12-15 | 1936-12-01 | Joseph Slepian | Improvements in or relating to bowl plugs for use in tobacco pipes |
| US20070003492A1 (en) * | 2003-09-11 | 2007-01-04 | Kabushiki Kaisha Toyota Chuo Kenkyusho | Porous silica having substance carried thereon |
| WO2008148700A1 (en) * | 2007-06-05 | 2008-12-11 | British American Tobacco (Investments) Limited | Humidifying capsule for use with tobacco products |
| GB2449876A (en) * | 2007-06-06 | 2008-12-10 | Post Harvest Solutions Ltd | Active packaging materials incorporating micro-porous solids and essential oils |
| WO2009106493A1 (en) * | 2008-02-29 | 2009-09-03 | British American Tobacco (Investments) Limited | Packaging with humidity control |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US9756718B2 (en) * | 2013-01-22 | 2017-09-05 | Murata Manufacturing Co., Ltd. | Module board |
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