WO2014034620A1 - Élément supportant un composant de parfum et produit de tabac - Google Patents

Élément supportant un composant de parfum et produit de tabac Download PDF

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Publication number
WO2014034620A1
WO2014034620A1 PCT/JP2013/072776 JP2013072776W WO2014034620A1 WO 2014034620 A1 WO2014034620 A1 WO 2014034620A1 JP 2013072776 W JP2013072776 W JP 2013072776W WO 2014034620 A1 WO2014034620 A1 WO 2014034620A1
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WIPO (PCT)
Prior art keywords
flavor component
menthol
flavor
carrying member
filler
Prior art date
Application number
PCT/JP2013/072776
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English (en)
Japanese (ja)
Inventor
田中　康男
拓哉 音川
道徳 横井
Original Assignee
日本たばこ産業株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
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Application filed by 日本たばこ産業株式会社 filed Critical 日本たばこ産業株式会社
Priority to EP13832480.1A priority Critical patent/EP2891408B1/fr
Priority to JP2014533002A priority patent/JP5941988B2/ja
Publication of WO2014034620A1 publication Critical patent/WO2014034620A1/fr

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    • A—HUMAN NECESSITIES
    • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
    • A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
    • A24B13/00—Tobacco for pipes, for cigars, e.g. cigar inserts, or for cigarettes; Chewing tobacco; Snuff
    • A—HUMAN NECESSITIES
    • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
    • A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
    • A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
    • A24B15/18—Treatment of tobacco products or tobacco substitutes
    • A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
    • A24B15/30—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances
    • A—HUMAN NECESSITIES
    • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
    • A24D—CIGARS; CIGARETTES; TOBACCO SMOKE FILTERS; MOUTHPIECES FOR CIGARS OR CIGARETTES; MANUFACTURE OF TOBACCO SMOKE FILTERS OR MOUTHPIECES
    • A24D1/00—Cigars; Cigarettes
    • A24D1/02—Cigars; Cigarettes with special covers

Definitions

  • the present invention relates to a flavor component-carrying member for allowing a flavor component to act directly on the mouth or oral cavity and a tobacco product manufactured using the same.
  • flavor components such as menthol provide a refreshing feeling by directly acting on the mouth.
  • Patent Document 1 reports that a flavor component is added to chip paper in order to cause the flavor component to directly act on the mouth when smoking cigarettes.
  • Patent Document 2 reports that in a tobacco product for oral use that is directly put in the mouth, a flavor component is blended in the pouch in addition to the tobacco component.
  • Patent Document 3 reports that a flavor component is put in a capsule and blended into an oral tobacco product.
  • a volatile flavor component such as menthol is dissipated during a long storage period, and there is a problem that the effect of the flavor component is not sustained.
  • the menthol component is directly applied to the chip paper touching the smoker's mouth, the menthol component is almost dissipated during the storage period until smoking, and a sustained refreshing effect cannot be expected.
  • the menthol component imparted to the chip paper becomes highly concentrated in the pack due to volatilization during the storage period until smoking, and this acts on the cigarette and causes spots on the wrapping paper.
  • menthol component in oral tobacco products such as snuff and chewing tobacco that are used directly in the mouth, when menthol components are directly applied to cigarettes and pouches, the menthol component is also caused by the same phenomenon during the shelf life of the product. It is dissipated and no lasting effect of coolness can be expected.
  • the present invention provides a flavor component-carrying member that can stably provide the effect of a flavor component to a user even when the product is used after long-term storage by having high flavor component stability.
  • the purpose is to provide.
  • a slurry containing a specific polysaccharide and a flavor component to a base member (preferably its surface) such as a base material for a flavor filler of chip paper or an oral tobacco product, a high flavor component
  • a base member preferably its surface
  • a base material for a flavor filler of chip paper or an oral tobacco product a high flavor component
  • carrageenan, gellan gum, a polysaccharide selected from the group consisting of a combination of gellan gum and tamarind gum, and a flavor component composition containing a flavor component are applied to the base member.
  • a flavor component carrying member which is a tobacco constituent member.
  • the base member is cigarette chip paper. According to another specific aspect, the base member is a base material for preparing a flavor filler for an oral tobacco product, a tobacco filler, or a pouch for an oral tobacco product.
  • a tobacco product comprising the flavor component-carrying member of the present invention or the flavor component composition part of the flavor component-carrying member of the present invention.
  • the flavor component carrying member of the present invention has a high storable aroma, so that tobacco products manufactured using it can stably provide the effect of the flavor component to the user even when the product is used after long-term storage. Is possible.
  • the graph which shows the change of the viscosity accompanying the temperature fall of a gellan gum containing liquid The graph which shows the change of the viscosity accompanying the temperature rise of a gellan gum containing liquid.
  • the flavor component-carrying member of the present invention is obtained by applying to the surface a flavor component composition comprising a carrageenan, a gellan gum, a polysaccharide selected from the group consisting of gellan gum and tamarind gum, and a flavor component. It is done.
  • any flavor component can be used without limitation as long as it is a flavor component used in tobacco articles such as cigarettes and oral tobacco products.
  • the main flavor components include menthol, leaf tobacco extract, natural plant flavors (e.g. cinnamon, sage, herb, chamomile, kuzukusa, sweet tea, clove, lavender, cardamom, clove, nutmeg, bergamot, geranium, honey essence, Rose oil, lemon, orange, cinnamon, caraway, jasmine, ginger, coriander, vanilla extract, spearmint, peppermint, cassia, coffee, celery, cascarilla, sandalwood, cocoa, ylang ylang, fennel, anise, licorice, st johns Bread, plum extract, peach extract, etc.), sugars (e.g., glucose, fructose, isomerized sugar, caramel, honey, molasses, etc.), cocoa (powder, extract, etc.), esters (e.
  • natural plant flavors e
  • the flavor component-carrying member of the present invention comprises, as a base member, a polysaccharide selected from the group consisting of carrageenan, gellan gum, and a combination of gellan gum and tamarind gum, and menthol. It is obtained by applying a product (hereinafter referred to as a menthol-containing composition).
  • a product hereinafter referred to as a menthol-containing composition
  • the flavor component-carrying member of the present invention is obtained by applying the composition to the surface of the base member.
  • the menthol-containing composition used in the present invention is in a state of a slurry having fluidity at a heating temperature (for example, 60 to 90 ° C.) as a state before being dried.
  • a heating temperature for example, 60 to 90 ° C.
  • the composition of the menthol-containing composition is, for example, 200 to 500 grams of polysaccharide, 1000 to 2500 grams of menthol, and 2 to 10% by weight of an emulsifier solution of 80 to 200 ml per 10 liters of water. it can.
  • the water content of the menthol-containing composition is generally 70 to 95% by weight, preferably 80 to 90% by weight.
  • the ratio (weight ratio) between the polysaccharide and menthol in the menthol-containing composition can be 1: 1 to 1:10.
  • the polysaccharide has the property of gelling the aqueous solution upon cooling and fixing and coating the micelles of flavor components such as menthol.
  • a polysaccharide selected from carrageenan, gellan gum, and a combination of gellan gum and tamarind gum can be used.
  • carrageenan when carrageenan is used as a polysaccharide, other polysaccharides such as gellan gum and tamarind gum may be contained in the menthol-containing composition in a smaller amount than carrageenan.
  • gellan gum is used as a polysaccharide, other polysaccharides such as carrageenan may be included in the menthol-containing composition in a smaller amount than gellan gum.
  • l-menthol can be used as the menthol.
  • a naturally-derived emulsifier such as lecithin, specifically, sun lecithin A-1 (Taiyo Chemical Co., Ltd.) can be used.
  • the slurry of the menthol-containing composition comprises (i) a step of mixing and heating a polysaccharide and water to prepare an aqueous solution of the polysaccharide, and (ii) adding a menthol and an emulsifier to the aqueous solution and kneading and And emulsifying.
  • the step (i) can be performed by adding a small amount of polysaccharide to water and dissolving it with stirring.
  • the heating temperature here can be 60 to 90 ° C., preferably 75 to 85 ° C.
  • the step (ii) is performed by a known emulsification technique using a homogenizer because the slurry of the menthol-containing composition has a viscosity that does not hinder emulsification of about 10,000 ⁇ mPas or less (sol state) at the heating temperature. it can.
  • menthol-containing composition to base member
  • the above-mentioned menthol-containing composition is applied to a base member, whereby the flavor component-carrying member of the present invention is prepared.
  • the menthol-containing composition described above is applied to the surface of the base member.
  • the flavor component-carrying member of the present invention is a tobacco constituent member that is disposed at a position where the flavor component can directly act on the user's mouth or oral cavity when the entirety is incorporated into a tobacco product.
  • the flavor component composition portion of the flavor component-carrying member (specifically, the dry molded film of the flavor component composition) directly acts on the user's mouth or mouth when incorporated in a tobacco product. It is a tobacco component member arranged at a position where it can.
  • the flavor component-carrying member of the present invention is a tobacco constituent member that is disposed at a position that comes into contact with saliva, the mouth, or the oral cavity of the user's mouth when the whole is incorporated in a tobacco product
  • the flavor component composition portion specifically, the dry molded film of the flavor component composition
  • the flavor component carrying member is incorporated into a tobacco product, it comes into contact with the saliva, mouth or mouth in the user's mouth.
  • the base member when the tobacco product is a cigarette, can be chip paper.
  • the base member when the tobacco product is an oral tobacco product such as snuff or chewing tobacco, the base member can be a substrate for preparing a flavor filler, a tobacco filler, or a pouch for packaging various fillers.
  • the base material for preparing the flavor filler is a known base material that is generally used for preparing a flavor filler to be filled in an oral tobacco product, such as a polyethylene terephthalate (PET) film.
  • PET polyethylene terephthalate
  • flavor filler refers to a molded product of a flavor component contained in a pouch of an oral tobacco product, and in particular, a flavor component obtained by applying the flavor component composition of the present invention to a substrate. The flavor component composition portion obtained by peeling the substrate from the support member.
  • tobacco filler refers to tobacco materials such as tobacco engraving and tobacco fine powder contained in the pouch of oral tobacco products, and “filler” is an optional ingredient included in the pouch of oral tobacco products. The material.
  • the method of applying the menthol-containing composition to the base member is not particularly limited as long as the menthol-containing composition can be uniformly applied to the base member, and the menthol-containing composition (slurry) is added to or coated on the surface of the base member.
  • the menthol-containing composition (slurry) may be sprayed on the surface of the base member, or the base member may be immersed in the menthol-containing composition (slurry).
  • a technique of extruding and adding to the chip paper with a slit feeder or a film applicator can be employed.
  • the application of the menthol-containing composition (slurry) to the chip paper may be performed by immersing the chip paper in the slurry of the menthol-containing composition, or spraying the slurry of the menthol-containing composition on the chip paper with a nozzle fume maker. May be.
  • a slurry of a menthol-containing composition (approximately 60 to 80 ° C, sol state) to a pouch for an oral tobacco product, it is applied by extruding with a slit feeder onto the surface of the pouch or by a film applicator.
  • a slit feeder onto the surface of the pouch or by a film applicator.
  • Such a method can be adopted.
  • techniques such as spraying and dipping can be applied in accordance with the same technique as that applied to the chip paper.
  • a slurry of menthol composition (approximately 60-80 ° C, sol state) to the base material for flavor fillers of oral tobacco products
  • Techniques such as coating by can be adopted.
  • techniques such as spraying and dipping can be applied in accordance with the same technique as that applied to the chip paper.
  • the menthol-containing composition (slurry) When applying a slurry of a menthol-containing composition (approximately 60 to 80 ° C, sol state) to a tobacco filler for an oral tobacco product, the menthol-containing composition (slurry) is directly applied to the surface of the tobacco filler by a transfer pump. It is possible to employ a method of adding or spraying the tobacco filler with a nozzle smoker. Alternatively, the application of the menthol-containing composition (slurry) to the tobacco filler may immerse the tobacco filler in the slurry of the menthol-containing composition.
  • the application amount of the menthol-containing composition (slurry) can be 15 to 40 parts by weight, preferably 20 to 30 parts by weight with respect to 100 parts by weight of chip paper.
  • the application amount of the menthol-containing composition (slurry) can be 1.0 mm to several mm thick on the base material.
  • the application amount of the slurry of the menthol-containing composition can be 5 to 40 parts by weight, preferably 15 to 25 parts by weight with respect to 100 parts by weight of the tobacco filler.
  • the base member to which the slurry of the menthol-containing composition is applied has a temperature at which the slurry of the menthol-containing composition is sufficiently gelled (40 ° C. or lower) and generally does not freeze and break the emulsion (0 ° C. or higher) before drying. ), That is, it is preferably once cooled to 0 to 40 ° C., preferably 0 to 30 ° C., more preferably 15 to 25 ° C.
  • the slurry of the menthol-containing composition before cooling has a temperature of 60 to 90 ° C., preferably 75 to 85 ° C., and is in a sol state.
  • the base member to which the slurry of the menthol-containing composition is applied is applied with cold air (for example, 10 ° C.) generated by mere ventilation or a spot cooler (for example, SWIDEN SS-25DD-1) for 2 to 3 minutes.
  • cold air for example, 10 ° C.
  • a spot cooler for example, SWIDEN SS-25DD-1
  • the pre-cooling is performed by passing a base member to which the slurry of the menthol-containing composition is applied through a refrigerant (for example, 10 ° C.) generated by a cold / hot water generator (chiller, for example, Apiste PCU-1600R). It may be carried out by contacting for 2 to 2 minutes.
  • the preliminary cooling may be performed by leaving the base member to which the menthol-containing composition slurry is applied at room temperature.
  • the polysaccharide aqueous solution used in the present invention can be maintained in a gelled state, even if the temperature is raised, and it does not easily sol even at the temperature at which the gel is transferred. It has the property that it can be performed (see the examples described later). If precooling is performed before drying the slurry of the menthol-containing composition by utilizing such properties, the undried menthol-containing composition after the precooling is contained in a large amount even if the temperature is increased during drying. Saccharides are difficult to sol, and menthol coated with such polysaccharides is particularly difficult to volatilize. Thus, in the present invention, thanks to the preliminary cooling, it becomes possible to expose the menthol-containing composition to heat in the subsequent drying step, and thereby, drying in a short time can be realized.
  • Heat drying of the base member to which the menthol-containing composition is applied can be performed by any heat drying means such as hot air drying or infrared heat drying.
  • the drying of the menthol-containing composition applied to the surface of the base member can be performed so that the sample temperature is kept at 100 ° C. or less, preferably 70 to 100 ° C. in the entire drying process.
  • a drying temperature of preferably 100 ° C. to 130 ° C. can be employed.
  • a drying temperature of 100 to 130 ° C. can be preferably used.
  • sample temperature means the temperature of the surface of the menthol-containing composition in the drying step
  • drying temperature refers to the temperature in the dryer. In the case of hot air drying, the temperature in the dryer is the hot air temperature. The same.
  • the drying includes drying at a drying temperature of 100 ° C. or higher (preferably 100 ° C. to 130 ° C.) over a quarter of the total drying time, with a total drying time of 20 minutes or less, This can be done until the flavor component-carrying member has a moisture content of less than 10%.
  • drying at a drying temperature of 100 ° C. or higher is performed at the time of the initial drying, and then dried at the same temperature as the initial drying temperature or lower than the initial drying temperature (preferably 70 ° C. or higher and lower than 100 ° C.). .
  • the drying temperature may be a constant temperature throughout the entire drying process or may be changed during the drying process after the sample temperature is set to 100 ° C. or lower in the entire drying process.
  • the drying is preferably performed by initial drying at a high drying temperature of 100 ° C. or higher and subsequent drying at a low drying temperature of less than 100 ° C.
  • initial drying means the initial drying of the drying process using a high temperature of 100 ° C. or higher
  • late drying refers to the drying following the initial drying using a low temperature of less than 100 ° C. means.
  • the sample temperature does not become too high, the sample temperature is always 100 ° C. or lower in the entire drying process, and the drying time can be shortened. Has the advantage.
  • the drying is Initial drying over a quarter of the total drying time at a drying temperature of 100 ° C. or higher, then It is carried out by late drying at a drying temperature of less than 100 ° C. over a quarter of the total drying time, and until the flavor component-carrying member has a predetermined moisture content within a total drying time of 20 minutes or less (specifically In the dry molded film of the menthol-containing composition to be blended with the filler of the oral tobacco product until the moisture content is about 10% by weight or less in the flavor component-carrying member in which the menthol-containing composition is applied to the chip paper, Until the moisture content is less than 10% by weight as a single film).
  • the flavor component-carrying member of the present invention has a particularly high menthol content after production, and even after storage, the menthol It is possible to maintain the content at a particularly high value.
  • initial drying can be performed at a hot air temperature of, for example, 100 ° C. or higher and 130 ° C. or lower for 4 to 6 minutes
  • late drying is performed at a hot air temperature of, for example, 70 ° C. or higher and lower than 100 ° C. for 4 to 6 minutes. It can be carried out.
  • the amount of hot air can be set to 3 to 20 m / second, for example.
  • the total drying time is 20 minutes or less, preferably 10 to 18 minutes.
  • the conditions for initial drying and late drying can be appropriately set within the above range, for example.
  • the drying temperature during the initial drying may be constant, or may be changed so as to decrease sequentially between 100 ° C. and 130 ° C. Further, the drying temperature during the late drying may be constant, or may be changed so as to sequentially decrease between 70 ° C. and less than 100 ° C.
  • the dryer used in the examples described later has three drying chambers, and the sample is conveyed by the belt conveyor in the order of the first chamber ⁇ the second chamber ⁇ the third chamber. May be used for initial drying (above 100 ° C.) at the same or different temperatures, the third chamber may be used for late drying (below 100 ° C.), or the first chamber may be used for initial drying (above 100 ° C.). ) And the second and third chambers may be used for late drying (less than 100 ° C.) at the same or different temperatures.
  • the drying is preferably performed until the moisture content of the flavor component-carrying member reaches a predetermined moisture content (specifically, the flavor component-carrying member in which the menthol-containing composition is applied to chip paper is about 10% by weight or less).
  • a predetermined moisture content specifically, the flavor component-carrying member in which the menthol-containing composition is applied to chip paper is about 10% by weight or less.
  • the film is used alone until the film becomes less than 10% by weight.
  • the water content here refers to a value measured by the measurement method described in the examples described later.
  • the flavor component-carrying member of the present invention may be used entirely as a tobacco component, or by removing the base member from the flavor component-carrying member, using only the flavor component composition portion as a tobacco component. Also good.
  • a tobacco product including the flavor component-carrying member of the present invention is provided.
  • the tobacco product of the present invention has the same configuration as that of a normal tobacco product except that the components of the normal tobacco product are replaced with the flavor component-carrying member of the present invention.
  • a tobacco product comprising the flavor component composition portion of the flavor component-carrying member of the present invention (specifically, a cut product of the dried molded film of the flavor component composition) as a flavor filler. Is done.
  • the tobacco product of the present invention has the same configuration as that of a normal tobacco product except that a part of the filler of the normal tobacco product is replaced with the flavor component composition part of the flavor component-carrying member of the present invention.
  • the tobacco product of the present invention is, for example, a cigarette including chip paper to which the flavor component composition of the present invention is applied.
  • the tobacco product of the present invention for example, flavors a small piece of the flavor component composition portion obtained by peeling the substrate from the flavor component carrying member obtained by applying the flavor component composition of the present invention to the substrate.
  • It is an oral tobacco product contained in a pouch as a filler.
  • the tobacco product of the present invention is an oral tobacco product including a pouch to which the flavor component composition of the present invention is applied.
  • the tobacco product of this invention is a tobacco product for oral cavity which contains the tobacco filler (tobacco cutting, tobacco fine powder, etc.) to which the flavor component composition of this invention was applied in a pouch.
  • An oral tobacco product is a product that is inserted into the oral cavity and likes the taste and fragrance derived from tobacco, and is, for example, snus or moist snuff.
  • the flavor filler derived from the flavor component-carrying member obtained by applying the flavor component composition of the present invention to the base material is 100% by weight based on the total filler contained in one oral tobacco product. It can be blended so as to occupy 5 to 30% by weight of the material. That is, in an oral tobacco product, the weight of a general pouch is 0.3 to 1.0 g, and the flavor component composition part derived from the flavor component carrying member of the present invention (specifically, the dry molded film The cutting piece) can be blended in an amount of 0.05 to 0.2 g per pouch. If the entire pouch is represented as 100 parts by weight, the amount is 5 to 30 parts by weight, preferably 8 to 20 parts by weight. Can be blended.
  • the flavor component-carrying member obtained by applying the flavor component composition of the present invention to a tobacco filler is 100% by weight of the total filler contained in one oral tobacco product. Then, it can mix
  • the obtained menthol-containing compositions 1 to 3 were used in the following experiment.
  • the tip paper coated with the menthol-containing composition was applied to the chip paper with 10 ° C cold air (cold air generator; Suiden SS-25DD-1), and the temperature of the menthol-containing composition was 20 ° C or less. (Temperature measuring device; manufactured by Optics, PT-7LD).
  • the moisture content of the chip paper coated with the menthol-containing composition was 10 by a belt conveyor transfer type hot air dryer (hot air temperature condition: 110 ° C., 2.5 minutes ⁇ 100 ° C., 5 minutes ⁇ 80 ° C., 2.5 minutes). It was dried until it became about wt% or less (see “Measurement of moisture content” described later) to prepare “flavored component-containing chip paper of the present invention”.
  • the chip paper to which the menthol-containing composition 1 is applied is “the flavor component-supporting chip paper 1 of the present invention”
  • the chip paper to which the menthol-containing composition 2 is applied is “the flavor component-supporting chip paper 2 of the present invention”
  • the menthol-containing composition is “flavor component-carrying chip paper 3 of the present invention”.
  • the moisture content of the flavor component-carrying chip papers 1 to 3 of the present invention was 6% by weight to 8% by weight.
  • chip paper was scented by spraying an ethanol solution of a flavor component (menthol) on the chip paper.
  • the chip paper was scented so that the amount of menthol was 10% by weight per chip paper weight.
  • a menthol-containing composition (slurry) (about 60 ° C., sol state) was stretched on the substrate so as to be as uniform as possible. That is, a menthol-containing composition (slurry) is cast on a polyethylene terephthalate (PET) film (Futamura Chemical Co., Ltd. FE2001) using a film applicator (coating thickness; wet 1.0 mm), and then on a PET substrate. A slurry of the menthol-containing composition was extended.
  • PET polyethylene terephthalate
  • the expanded slurry of the menthol-containing composition was once cooled with 10 ° C cold air (cold air generator; Suiden SS-25DD-1) until the temperature of the menthol-containing composition (slurry) became 20 ° C or less (product) Temperature measuring device; manufactured by Optics, PT-7LD).
  • the moisture content of the menthol-containing composition reaches about 10% by weight using a belt conveyor transfer type hot air dryer (hot air temperature condition: 110 ° C., 2.5 minutes ⁇ 100 ° C., 5 minutes ⁇ 80 ° C., 2.5 minutes) It was dried (see “Measurement of moisture content” described later), and a dry molded film of the menthol-containing composition was formed on the substrate. This was peeled from the PET substrate and cut into a size of 2 mm ⁇ 3 mm ⁇ 0.1 mm (thickness) to prepare “the flavor filler of the present invention”.
  • a flavor filler derived from a flavor component-carrying member obtained by applying menthol-containing composition 1 to a substrate is obtained by applying “flavor filler 1 of the present invention” and menthol-containing composition 2 to a substrate.
  • the flavor filler derived from the flavor component-carrying member is referred to as “flavor filler 2 of the present invention”
  • the flavor filler derived from the flavor component-carrying member obtained by applying the menthol-containing composition 3 to the base material is “present. It is referred to as “flavor filler 3 of the invention”.
  • the moisture content of the dried molded films of the menthol-containing compositions 1 to 3 was 6% by weight to 8% by weight.
  • a control sample of flavor filler was obtained by applying an aromatization method for normal tobacco to a filler (tobacco fine powder). That is, the filler was scented by spraying an ethanol solution of a flavor component (menthol) onto the filler (tobacco fine powder). The filler was scented so that the amount of menthol was 10% by weight per filler weight.
  • menthol a flavor component
  • the prepared flavor component-carrying member or flavor filler is stored in a thermostatic chamber at 50 ° C. for one week, and then further stored in a thermostatic chamber at a temperature of 30 ° C. and a humidity of 98% or more for another 7 days ( 14 days in total) or another 23 days (30 days in total).
  • the menthol content at each time point was measured as described above, and the release characteristics of menthol were evaluated based on the changes.
  • Cigarette Cigarettes were prepared using the flavor component-carrying member of the present invention.
  • Cigarettes were prepared by connecting tobacco rods and filters of Mild Seven Super Lights (Nippon Tobacco Inc.) with the flavor component-carrying chip paper of the present invention.
  • the sensory evaluation of cigarettes was performed by a person who assumed a general consumer, like a normal smoking behavior, holding a sample cigarette (not ignited) in his mouth and tasting its flavor.
  • Snus A snus was prepared using a flavor filler derived from the flavor component-carrying member of the present invention (see the column [2-2] above).
  • Snoos blends 10% by weight of the flavor filler (2 mm ⁇ 3 mm ⁇ 0.1 mm (thickness) size) derived from the flavor component-carrying member of the present invention into another filler (tobacco fine powder) was prepared by filling a pouch (cellulosic material nonwoven fabric, size: 15 mm ⁇ 30 mm).
  • the water content of all fillers obtained by blending the flavor filler of the present invention with other fillers was about 12% by weight, equivalent to that of ordinary fillers.
  • the sensory evaluation of snus was performed by a person who assumed a general consumer putting snus in the oral cavity and tasting its flavor in the same way as in a normal usage method.
  • Chip paper was placed in an accelerated environment for a predetermined period (0th, 7th, 14th, 30th).
  • the menthol content in the chip paper was measured by GC-FID measurement as described above.
  • the result of the flavor component-carrying chip paper 1 of the present invention is shown as “carrageenan”, and the result of the flavor component-carrying chip paper 2 of the present invention is shown as “gellan gum”.
  • the result of chip paper 3 is shown as “gellan gum + tamarind gum” and the result of the control sample is shown as “control”.
  • the menthol content (% by weight) is determined by the formula: ⁇ measured value of menthol content (mg) / weight of chip paper (mg) ⁇ ⁇ 100.
  • the menthol content of the control sample was about 10% by weight at the start of storage (day 0).
  • this control sample was stored in a 50 ° C. incubator, the menthol content was remarkably reduced with time, and became almost zero after one week.
  • the flavor component-supporting cigarettes 1 to 3 of the present invention showed a menthol content of 7.2 to 9.6% by weight at the start of storage (day 0), and even after storage in an accelerated environment at 50 ° C. Was relatively large, and good aroma retention was observed.
  • the chip paper is stored in a 50 ° C. constant temperature oven for one week, and then placed in a constant temperature and humidity chamber at a temperature of 30 ° C. and a humidity of 98% or more for an additional 7 days (total 14 days) or 23 By storing for a day (total 30 days), it was placed in an accelerated environment.
  • the menthol content in the chip paper was measured by GC-FID measurement as described above.
  • the measurement result is shown by a solid line, and the result of FIG. 1 is shown by a dotted line for reference.
  • the result of the flavor component-carrying chip paper 1 of the present invention is shown as “carrageenan”, and the result of the flavor component-carrying chip paper 2 of the present invention is shown as “gellan gum”.
  • the result of chip paper 3 is shown as “gellan gum + tamarind gum”.
  • the menthol content (% by weight) is determined by the formula: ⁇ measured value of menthol content (mg) / weight of chip paper (mg) ⁇ ⁇ 100.
  • the flavor component-carrying chip papers 1 to 3 of the present invention released almost all menthol when placed in a humidity environment of 98% or more.
  • a humidity environment of 98% or more dew condensation occurs on the flavor component-carrying chip papers 1 to 3 of the present invention, and this state reflects a state in which the chip paper is in contact with saliva. Therefore, this experimental result shows that the flavor component-carrying chip paper of the present invention has a characteristic of quickly releasing the flavor component when it is held in the mouth and brought into contact with saliva.
  • the chip paper was placed in a constant temperature environment of 50 ° C. for a predetermined period (0 day, 7 days, 14 days, 30 days), and a cigarette was produced using the chip paper.
  • a sensory evaluation was performed on whether or not a sensation of coolness was felt by adding each cigarette to the mouth. The results are shown in Table 1.
  • Cigarette containing chip paper (0 days of storage) as a control sample has a very strong refreshing feeling (cool feeling) as soon as the cigarette is put in the mouth because the amount of menthol added is as high as 10% by weight per chip paper weight. ) was felt.
  • a refreshing feeling was hardly felt when the control chip paper stored for 7 days was used.
  • the cigarette containing the flavor component-carrying chip paper (0 days of storage) of the present invention has the same amount of menthol as that of the control sample, but the refreshing feeling is not felt as strongly as when the control chip paper is used. It was a level felt moderately. Furthermore, the cigarette containing the flavor component-carrying chip paper of the present invention was able to feel a refreshing feeling even when the chip paper of the present invention stored for 30 days was used.
  • the flavor filler was placed in an accelerated environment for a predetermined period (0 days, 7 days, 14 days, 30 days). Further, the menthol content in the flavor filler was measured by GC-FID measurement as described above.
  • the result of the flavor filler 1 of the present invention is shown as “carrageenan”
  • the result of the flavor filler 2 of the present invention is shown as “gellan gum”
  • the result of the flavor filler 3 of the present invention is , Indicated as “gellan gum + tamarind gum” and the results of the control sample are indicated as “control”.
  • the menthol content (% by weight) is determined by the formula: ⁇ measured value of menthol content (mg) / weight of filler (mg) ⁇ ⁇ 100.
  • the menthol content of the control sample was about 10% by weight at the start of storage (day 0).
  • this control sample was stored in a 50 ° C. incubator, the menthol content was remarkably reduced with time, and became almost zero after one week.
  • the flavor fillers 1 to 3 of the present invention showed a menthol content of about 70 to 80% by weight at the start of storage (day 0), and even after storage in an accelerated environment at 50 ° C.
  • the menthol content of about 65% by weight was maintained even after storage for 30 days, and good fragrance retention was observed.
  • the flavor filler is stored in a 50 ° C. constant temperature oven for one week, and then stored in a constant temperature and humidity chamber at a temperature of 30 ° C. and a humidity of 98% or more for a further 7 days (total 14 days) or further By storing for 23 days (30 days in total), it was placed in an accelerated environment. Further, the menthol content in the flavor filler was measured by GC-FID measurement as described above.
  • the measurement result is shown by a solid line, and the result of FIG. 3 is shown by a dotted line for reference.
  • the result of the flavor filler 1 of the present invention is shown as “carrageenan”
  • the result of the flavor filler 2 of the present invention is shown as “gellan gum”
  • the result of the flavor filler 3 of the present invention is , Indicated as “gellan gum + tamarind gum”.
  • the menthol content (% by weight) is determined by the formula: ⁇ measured value of menthol content (mg) / weight of filler (mg) ⁇ ⁇ 100.
  • the flavor fillers 1 to 3 of the present invention released almost all menthol when placed in a humidity environment of 98% or more.
  • a humidity environment of 98% or more condensation occurs in the flavor fillers 1 to 3 of the present invention, and this state reflects a state in which the filler is in contact with saliva. Therefore, this experimental result shows that the flavor filler of the present invention has a characteristic of quickly releasing a flavor component when it comes into contact with saliva in the oral cavity via a pouch containing the same.
  • the flavor filler was placed in a constant temperature environment of 50 ° C. for a predetermined period (0 day, 7 days, 14 days, 30 days), and snus was created using the flavor filler. Each snus was put in the oral cavity and sensory evaluation was performed as to whether or not a sensation of coolness was felt. The results are shown in Table 2.
  • the snus containing the flavor filler (0 days of storage) of the control sample felt a refreshing feeling (cool feeling) immediately after being put in the oral cavity.
  • the refreshing feeling was felt only very weak, and when the control filler stored for 14 days was used, A refreshing feeling was hardly felt.
  • the snus containing the flavor filler of the present invention (0 days of storage) can feel a refreshing feeling moderately, even when the flavor filler of the present invention stored for 30 days is used. I felt a refreshing feeling.
  • FIGS. 5A and 5B show the results of the carrageenan-containing liquid
  • FIGS. 6A and 6B show the results of the gellan gum-containing liquid
  • FIGS. 7A and 7B show the results of the liquid containing gellan gum and tamarind gum.
  • the carrageenan-containing liquid had a low viscosity up to about 50 ° C., which is the sol-gel transition temperature, when the temperature was lowered to 25 ° C., but the viscosity rapidly increased below the transition temperature. (Gelation).
  • the temperature of this gel was raised, as shown in FIG. 5B, the gel was not easily returned to the sol even when heated beyond the transition temperature, and the gel state could be maintained.

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  • Health & Medical Sciences (AREA)
  • General Health & Medical Sciences (AREA)
  • Toxicology (AREA)
  • Chemical & Material Sciences (AREA)
  • Chemical Kinetics & Catalysis (AREA)
  • General Chemical & Material Sciences (AREA)
  • Manufacture Of Tobacco Products (AREA)
  • Cigarettes, Filters, And Manufacturing Of Filters (AREA)
  • Fats And Perfumes (AREA)

Abstract

La présente invention se rapporte à un élément supportant un composant de parfum qui est obtenu par application d'une composition de composant de parfum à un élément de base, la composition de composant de parfum contenant un composant de parfum et un polysaccharide sélectionné dans le groupe constitué par la carraghénine, la gomme gellane et une combinaison de gomme gellane et de gomme de tamarin, l'élément supportant un composant de parfum étant un élément constituant de tabac dans lequel tout l'élément supportant un composant de parfum ou toute la partie de composition de composant de parfum est incorporé(e) dans un produit de tabac et est ensuite agencé(e) dans une position qui est en contact avec la bouche, la cavité orale ou la salive présente dans la cavité orale d'un utilisateur.
PCT/JP2013/072776 2012-08-31 2013-08-26 Élément supportant un composant de parfum et produit de tabac WO2014034620A1 (fr)

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EP13832480.1A EP2891408B1 (fr) 2012-08-31 2013-08-26 Élément supportant un composant de parfum et produit de tabac
JP2014533002A JP5941988B2 (ja) 2012-08-31 2013-08-26 香味成分担持部材の製造方法およびたばこ製品の製造方法

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WO2024013785A1 (fr) * 2022-07-11 2024-01-18 日本たばこ産業株式会社 Article d'inhalation d'arôme de type à chauffage sans combustion
JP7436094B2 (ja) 2021-01-12 2024-02-21 ケーティー アンド ジー コーポレイション 喫煙物品用チップペーパーのコーティング方法およびこれによって製造された喫煙物品

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US11793230B2 (en) 2019-12-09 2023-10-24 Nicoventures Trading Limited Oral products with improved binding of active ingredients
US11969502B2 (en) 2019-12-09 2024-04-30 Nicoventures Trading Limited Oral products
US11872231B2 (en) 2019-12-09 2024-01-16 Nicoventures Trading Limited Moist oral product comprising an active ingredient
KR102571394B1 (ko) 2020-10-14 2023-08-25 주식회사 케이티앤지 흡연재료의 가향숙성방법 및 이를 이용하여 제조된 흡연물품
EP4268622A1 (fr) 2020-12-24 2023-11-01 Japan Tobacco Inc. Procédé de fabrication d'une partie de boudin de tabac pour un article d'inhalation d'arôme à chauffage sans combustion
WO2022138260A1 (fr) 2020-12-24 2022-06-30 日本たばこ産業株式会社 Composition de tabac, segment contenant du tabac, inhalateur d'arôme de type à chauffage sans combustion, et système d'inhalation d'arôme de type à chauffage sans combustion

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WO2024013785A1 (fr) * 2022-07-11 2024-01-18 日本たばこ産業株式会社 Article d'inhalation d'arôme de type à chauffage sans combustion

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EP2891408B1 (fr) 2019-10-09
JP5941988B2 (ja) 2016-06-29
TW201422164A (zh) 2014-06-16
JPWO2014034620A1 (ja) 2016-08-08
EP2891408A4 (fr) 2016-06-29

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