WO2016132532A1 - Tobacco composition for oral use, and snus - Google Patents
Tobacco composition for oral use, and snus Download PDFInfo
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- WO2016132532A1 WO2016132532A1 PCT/JP2015/054797 JP2015054797W WO2016132532A1 WO 2016132532 A1 WO2016132532 A1 WO 2016132532A1 JP 2015054797 W JP2015054797 W JP 2015054797W WO 2016132532 A1 WO2016132532 A1 WO 2016132532A1
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- tobacco
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- tobacco composition
- seaweed
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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
Definitions
- the present invention relates to an oral tobacco composition.
- Patent Document 1 describes that an oral tobacco composition contains beans such as nuts, coffee, vanilla beans, and cacao beans as solid flavoring agents.
- Patent Document 2 describes a tobacco composition in which a tobacco sensory characteristic component and an arbitrary flavor component are released into the oral cavity at the time of use. Yes.
- the tobacco composition for oral cavity has a unique flavor, has a reduced characteristic miscellaneous taste caused by tobacco raw materials, etc., and has a good chewing response and a firm response during use. The issue is to provide goods.
- the present invention is as follows.
- the flavor unique to the seaweed can be imparted to the tobacco composition, the special taste caused by the tobacco material can be reduced, and a good chewing response and a tasty response when used.
- the tobacco composition for oral use of the present invention includes seaweed and a tobacco raw material.
- seaweed in the tobacco composition for oral cavity of the present invention, when the user uses the tobacco composition for oral cavity in the oral cavity, it exhibits a unique flavor attributed to seaweed and a miscellaneous taste attributed to tobacco raw materials, etc.
- the tobacco composition swells and provides a good chewing response and a crisp response.
- the mitigation of the miscellaneous taste caused by tobacco raw materials is considered to be due to the action of amino acids contained in seaweed.
- the seaweed that can be used in the present invention is not particularly limited, but in order to make it easy to obtain and have a unique flavor as an oral tobacco composition, specifically, kelp, seaweed, laver, mozuku, It is preferable to use one or more selected from Funari, Mekabu, Aosa, and Amakusa. All of these seaweeds have high water retention, and can enhance the swellability of the tobacco composition. Among these seaweeds, one or more selected from kelp, seaweed, and mekabu can be preferably used from the viewpoint of flavor.
- the content of seaweed in the oral tobacco composition of the present invention an embodiment in which the dry weight is 1 to 30% by weight based on the total dry weight of the oral tobacco composition can be exemplified.
- the water retention effect of seaweed in the oral cavity can be sufficiently obtained, and the oral tobacco composition swells. This improves the fit of the oral tobacco composition in the oral cavity.
- the lower limit of the content of seaweed can include an embodiment that is 3% by weight or more, and can also include an embodiment that is 5% by weight or more.
- a flavor derived from seaweed can be imparted to the tobacco raw material composition, and it contributes to mitigation of miscellaneous taste caused by the tobacco raw material.
- seaweed As an aspect which contains a seaweed, what passed through the mesh of 2.0 mm of openings can be mentioned.
- Specific examples of seaweed that pass through a mesh having a mesh size of 2.0 mm include, for example, fine powder (maximum diameter of about 100 to 500 ⁇ m) and powder containing fine powder (maximum diameter of 100 to 800 ⁇ m).
- a rectangular shape (1 mm square or less) can be mentioned.
- the seaweed contained in the oral tobacco composition of the present invention can contain dried seaweed, and the water content at the time of manufacture of the oral tobacco composition is 14% by weight or less, preferably 12% by weight. % Or less.
- the moisture content of the oral tobacco composition can be adjusted to about 20 to 55% by weight as a whole.
- the tobacco composition for oral cavity of this invention contains a tobacco raw material.
- a tobacco raw material as used in the field of this invention, the arbitrary parts of a tobacco leaf, for example, the tobacco leaf containing a lamina and a stem, can be used without limitation.
- tobacco raw materials include, for example, lamina and stems obtained by pulverizing the lamina and stem obtained by cutting tobacco leaves.
- the particle size of lamina is 1 It is preferable to pass through a 2 mm mesh, and it is more preferable to pass through a 1.0 mm mesh.
- the stem preferably has a particle size passing through a 0.8 mm mesh, and more preferably through a 0.6 mm mesh.
- the lamina granule and stem granule contained in the tobacco granule are in a ratio of 1: 0.5 to 1: 2 when the lamina weight is 1, maintaining a good balance of flavor. From the viewpoint, it is preferably 1: 0.8 to 1: 1.2.
- the tobacco used as the tobacco material for the oral tobacco composition of the present invention is not particularly limited, and examples thereof include air-dried leaves, burley, dark cure, dark fire cure, flue cure, orient, cigar leaf, and the like. Can do. These may use only 1 type and may mix and use 2 or more types.
- the tobacco raw material may be subjected to a sterilization step or a treatment step for removing, for example, an acidic component contained in the tobacco leaf before making the oral composition.
- the tobacco raw material contained in the oral tobacco composition of the present invention may contain moisture.
- the moisture content (moisture content) contained in the tobacco raw material may be 20 to 55% by weight with respect to the total dry weight of the tobacco raw material. With such a water content, it is possible to improve the flavor at the start of use of the oral tobacco composition and to prevent the oral tobacco composition from exuding into the packaging or the like.
- the oral tobacco composition of the present invention can include an embodiment having a pH of about 8 to about 9. Such a pH range is preferable from the viewpoint of the preservability of the oral tobacco composition and the release of the flavor into the oral cavity.
- the pH is measured by the following method. Collect 400 mg of oral tobacco composition, add 4 mL of pure water, and extract by shaking for 60 minutes. -The temperature of the extract is adjusted in a closed container until it reaches room temperature in a laboratory controlled at room temperature of 22 ° C. -After harmonizing, the lid is opened, and the measurement is started by immersing the glass electrode of a pH meter (METTLER TOLEDO: Seven Easy S20) in the collected liquid. The pH meter is calibrated beforehand with pH meter calibration solutions of pH 4.01, 6.87, and 9.21. The point where the output fluctuation from the sensor is stabilized within 0.1 mV in 5 seconds is defined as the pH of the extraction solution.
- Examples of the salt concentration in the oral tobacco composition of the present invention include 1 to 10% by weight based on the total amount of the oral tobacco composition in a dry state.
- the “salt concentration” in the present invention means the content of sodium chloride.
- the salt content is within the above range, it is preferable from the viewpoint of flavor (taste) as an oral tobacco composition and from the viewpoint of reducing water activity and improving storage stability.
- the oral tobacco composition of the present invention can contain other additives.
- An additive can be added in the range which does not impair the effect of this invention.
- flavor normally used for the tobacco composition for oral cavity can be mentioned.
- wetting agents, vitamins, minerals, sweeteners, coloring agents, amino acids, antioxidants, preservatives, and acidity adjusting agents may be added.
- potassium carbonate and sodium carbonate can be mentioned.
- the oral tobacco composition of the present invention can be used, for example, as an oral tobacco product.
- Oral tobacco products can be, for example, SNUS (snus), gum, chewing tobacco, snuff, compressed tobacco (tablets, sticks, etc.), edible films and the like.
- SNUS sinus
- the oral tobacco product is, for example, SNUS
- it is obtained as a pouch by filling the above-described oral tobacco composition of the present invention into a packaging material using a raw material such as a nonwoven fabric by a known method.
- a raw material such as a nonwoven fabric
- the packaging material can be used without any particular limitation, but a cellulose-based nonwoven fabric is preferably used.
- the tobacco material used in the present invention is mixed by using a known gum base and a known method. can get.
- a chewing tobacco, a hooked tobacco, and a compressed tobacco can also be obtained by using a known method except that the oral tobacco composition of the present invention is used.
- the edible film can also be obtained by using known materials and methods except that the oral tobacco composition of the present invention is used.
- ⁇ Experimental example 1> In order to test the water retention of the oral tobacco composition of the present invention, the following experiment was conducted. ⁇ Raw material> Tobacco powder (Those that passed through lamina (deboned leaves) (2.0) mm mesh, those that passed through 1.2 mm mesh of stem (medium bone)) Powdered kelp (thickness passed through 0.25mm mesh) Square cut kelp (cut into 1mm square) ⁇ Preparation of composition> A sample in which the tobacco powder is 100% by weight, a sample in which the above-described kelp raw material (powdered kelp or corn cut kelp) is mixed with the tobacco powder so as to be 5% by weight, 10% by weight, 15% by weight, A sample containing 100% by weight of kelp was prepared.
- SNUS pouch (nonwoven fabric) was sealed by containing 0.3 g of the above composition. Three pouches of each SNUS (0.34 g) prepared above were immersed in excess ion-exchanged water. After 30 minutes, the entire bag was pulled up into the air, placed on a Kimwipe, placed on a 250 g weight from the top, and allowed to stand for 1 minute. And the mass M was measured. The mass at that time was compared with that of 100% by weight of tobacco powder. The results are shown in Table 1 and FIG. The composition of Table 1 is a weight ratio. From FIG. 1, compared with SNUS containing 100% by weight of tobacco powder particles, SNUS containing kelp raw material improved water retention. The water retention was almost equal between the powder kelp and the square cut kelp.
- Example 2 Tobacco granules (same as used in Experimental Example 1), garlic kelp, kelp powder (same as used in Experimental Example 1) were prepared, 0.5 g of each sample was weighed, and a test tube And 10 g of water was added. And the time until the whole gelatinized was measured. The results are shown in Table 2. From the results shown in Table 2 below, it was found that tobacco powder particles did not gel, whereas garlic kelp and kelp powder gelled. Moreover, it turned out that the time to gelatinize is shorter in the kelp powder than in the garlic kelp.
- Example 3 Prepare a sample containing 5% by weight, 10% by weight, and 15% by weight of the powder kelp used in Experimental Example 1 and the tobacco powder used in Experimental Example 1, and place it in a SNUS pouch (nonwoven fabric) for sealing. did. Similarly, a SNUS pouch containing only tobacco particles was also prepared as a control example. About these samples, sensory evaluation was performed about five test subjects about the external scent before eating of a sample, the taste fragrance in eating, and a texture. The specific contents of sensory evaluation are as follows.
- Items related to incense before eating Cigarette-like scent, kelp scent
- Items related to taste scent during eating strength of taste, total stimulation / gum pain, sweetness, kelp scent, spiciness , Bitterness, saltiness
- Items related to texture fit when held between gums and lips, thirst
- the tobacco composition for oral cavity of the present invention has a flavor peculiar to seaweed and has a mild miscellaneous taste peculiar to tobacco raw materials. Moreover, the tobacco composition for oral cavity of this invention has high water retention, and will swell when it contacts water. Therefore, SNUS using the tobacco composition for oral cavity of the present invention has a high fit in the oral cavity.
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Abstract
The present invention addresses the problem of providing a tobacco composition for oral use, which is imparted with a seaweed-specific flavor, is reduced in a unique off-flavor from a tobacco raw material, and can have a good sense of chewing and a good sense of holding in the mouth during use. A tobacco composition for oral use, comprising a seaweed and a tobacco raw material.
Description
本発明は、口腔用たばこ組成物に関する。
The present invention relates to an oral tobacco composition.
口腔用たばこ組成物に添加物を添加してその香味を調整しようとする試みがなされている。
特許文献１には、口腔用たばこ組成物に固体香味料として、ナッツ、コーヒー、バニラビーンズ、カカオ豆のような豆類等を含有させることが記載されている。
特許文献２には、たばこ官能特性成分と任意のフレーバー成分とが、使用時に口腔内に放出されるたばこ組成物が記載されており、その態様として発泡状や高密度状のものが記載されている。 Attempts have been made to add additives to the oral tobacco composition to adjust its flavor.
Patent Document 1 describes that an oral tobacco composition contains beans such as nuts, coffee, vanilla beans, and cacao beans as solid flavoring agents.
Patent Document 2 describes a tobacco composition in which a tobacco sensory characteristic component and an arbitrary flavor component are released into the oral cavity at the time of use. Yes.
特許文献１には、口腔用たばこ組成物に固体香味料として、ナッツ、コーヒー、バニラビーンズ、カカオ豆のような豆類等を含有させることが記載されている。
特許文献２には、たばこ官能特性成分と任意のフレーバー成分とが、使用時に口腔内に放出されるたばこ組成物が記載されており、その態様として発泡状や高密度状のものが記載されている。 Attempts have been made to add additives to the oral tobacco composition to adjust its flavor.
Patent Document 1 describes that an oral tobacco composition contains beans such as nuts, coffee, vanilla beans, and cacao beans as solid flavoring agents.
Patent Document 2 describes a tobacco composition in which a tobacco sensory characteristic component and an arbitrary flavor component are released into the oral cavity at the time of use. Yes.
口腔用たばこ組成物では、その香喫味を所望のものに調整するだけでなく、使用時の口腔内での噛み応えや咥え応えについても所望のものにしたいという要求がある。
このようなことから、本発明では、特有の香味を有し、たばこ原料に起因する特有の雑味等が低減されているとともに、使用時に良好な噛み応えや咥え応えを奏する口腔用たばこ組成物を提供することを課題とする。 In the cigarette composition for oral cavity, there is a demand not only to adjust the flavor to a desired one, but also to make the biting response and mouthfeel response in the oral cavity during use desired.
For this reason, in the present invention, the tobacco composition for oral cavity has a unique flavor, has a reduced characteristic miscellaneous taste caused by tobacco raw materials, etc., and has a good chewing response and a firm response during use. The issue is to provide goods.
このようなことから、本発明では、特有の香味を有し、たばこ原料に起因する特有の雑味等が低減されているとともに、使用時に良好な噛み応えや咥え応えを奏する口腔用たばこ組成物を提供することを課題とする。 In the cigarette composition for oral cavity, there is a demand not only to adjust the flavor to a desired one, but also to make the biting response and mouthfeel response in the oral cavity during use desired.
For this reason, in the present invention, the tobacco composition for oral cavity has a unique flavor, has a reduced characteristic miscellaneous taste caused by tobacco raw materials, etc., and has a good chewing response and a firm response during use. The issue is to provide goods.
本発明者が鋭意検討した結果、口腔用たばこ組成物に海藻を含有させると、上記課題を解決できることがわかり、本発明に到達した。
As a result of intensive studies by the inventor, it was found that the above problems can be solved by incorporating seaweed into the oral tobacco composition, and the present invention has been achieved.
すなわち、本発明は、以下のとおりである。
［１］ 海藻と、たばこ原料とを含む、口腔用たばこ組成物。
［２］ 海藻の含有量が、口腔用たばこ組成物の乾燥重量全量に対して、乾燥重量で１～３０重量％である、［１］に記載の口腔用たばこ組成物。
［３］ たばこ原料の水分含有量が、たばこ原料の乾燥重量に対して２０～５５重量％である、［１］または［２］に記載の口腔用たばこ組成物。
［４］ 海藻が、昆布、ワカメ、海苔、モズク、ふのり、メカブ、アオサ、天草から選ばれる１種以上である、［１］～［３］のいずれかに記載の口腔用たばこ組成物。
［５］ たばこ原料の塩分含有量が、たばこ原料の乾燥重量に対して、乾燥重量で１～１０重量％である、［１］～［４］のいずれかに記載の口腔用たばこ組成物。
［６］ 海藻が、目開き２．０ｍｍのメッシュを通過したものである、［１］～［５］のいずれかに記載の口腔用たばこ組成物。
［７］ ［１］～［６］のいずれかに記載の口腔用たばこ組成物を含む、ＳＮＵＳ。 That is, the present invention is as follows.
[1] An oral tobacco composition containing seaweed and a tobacco raw material.
[2] The oral tobacco composition according to [1], wherein the content of seaweed is 1 to 30% by weight in dry weight with respect to the total dry weight of the oral tobacco composition.
[3] The oral tobacco composition according to [1] or [2], wherein the moisture content of the tobacco raw material is 20 to 55% by weight with respect to the dry weight of the tobacco raw material.
[4] The oral tobacco composition according to any one of [1] to [3], wherein the seaweed is at least one selected from kelp, seaweed, seaweed, mozuku, funari, mekabu, aosa, and Amakusa.
[5] The oral tobacco composition according to any one of [1] to [4], wherein the salt content of the tobacco raw material is 1 to 10% by weight in dry weight with respect to the dry weight of the tobacco raw material.
[6] The oral tobacco composition according to any one of [1] to [5], wherein the seaweed has passed through a mesh having an aperture of 2.0 mm.
[7] SNUS comprising the oral tobacco composition according to any one of [1] to [6].
［１］ 海藻と、たばこ原料とを含む、口腔用たばこ組成物。
［２］ 海藻の含有量が、口腔用たばこ組成物の乾燥重量全量に対して、乾燥重量で１～３０重量％である、［１］に記載の口腔用たばこ組成物。
［３］ たばこ原料の水分含有量が、たばこ原料の乾燥重量に対して２０～５５重量％である、［１］または［２］に記載の口腔用たばこ組成物。
［４］ 海藻が、昆布、ワカメ、海苔、モズク、ふのり、メカブ、アオサ、天草から選ばれる１種以上である、［１］～［３］のいずれかに記載の口腔用たばこ組成物。
［５］ たばこ原料の塩分含有量が、たばこ原料の乾燥重量に対して、乾燥重量で１～１０重量％である、［１］～［４］のいずれかに記載の口腔用たばこ組成物。
［６］ 海藻が、目開き２．０ｍｍのメッシュを通過したものである、［１］～［５］のいずれかに記載の口腔用たばこ組成物。
［７］ ［１］～［６］のいずれかに記載の口腔用たばこ組成物を含む、ＳＮＵＳ。 That is, the present invention is as follows.
[1] An oral tobacco composition containing seaweed and a tobacco raw material.
[2] The oral tobacco composition according to [1], wherein the content of seaweed is 1 to 30% by weight in dry weight with respect to the total dry weight of the oral tobacco composition.
[3] The oral tobacco composition according to [1] or [2], wherein the moisture content of the tobacco raw material is 20 to 55% by weight with respect to the dry weight of the tobacco raw material.
[4] The oral tobacco composition according to any one of [1] to [3], wherein the seaweed is at least one selected from kelp, seaweed, seaweed, mozuku, funari, mekabu, aosa, and Amakusa.
[5] The oral tobacco composition according to any one of [1] to [4], wherein the salt content of the tobacco raw material is 1 to 10% by weight in dry weight with respect to the dry weight of the tobacco raw material.
[6] The oral tobacco composition according to any one of [1] to [5], wherein the seaweed has passed through a mesh having an aperture of 2.0 mm.
[7] SNUS comprising the oral tobacco composition according to any one of [1] to [6].
海藻に特有の香味をたばこ組成物に付与できるとともに、たばこ原料に起因する特有の雑味が低減され、さらに、使用時に良好な噛み応えや咥え応えを奏することができる。
The flavor unique to the seaweed can be imparted to the tobacco composition, the special taste caused by the tobacco material can be reduced, and a good chewing response and a tasty response when used.
以下、本発明について実施形態及び例示物等を示して詳細に説明するが、本発明は以下の実施形態及び例示物等に限定されるものではなく、本発明の要旨を逸脱しない範囲において任意に変更して実施できる。
Hereinafter, the present invention will be described in detail with reference to embodiments, examples, etc., but the present invention is not limited to the following embodiments, examples, etc., and can be arbitrarily set within the scope of the present invention. Can be changed and implemented.
本発明の口腔用たばこ組成物には、海藻とたばこ原料が含まれる。
本発明の口腔用たばこ組成物に海藻を含有させることで、使用者が口腔用たばこ組成物を口腔内で使用すると、海藻に起因する独特の風味を呈すると共に、たばこ原料に起因する雑味等を緩和することができ、さらに、たばこ組成物が膨潤して、良好な噛み応えや咥え応えを奏する。
たばこ原料に起因する雑味等を緩和するのは、海藻に含まれるアミノ酸の作用によるものであると考えられる。
本発明で用いることができる海藻は特に制限されないが、入手の容易性や、口腔用たばこ組成物としての香味を特有のものにするために、具体的には、昆布、ワカメ、海苔、モズク、ふのり、メカブ、アオサ、天草から選ばれる一種以上を用いることが好ましい。
これらの海藻はいずれも保水性が高く、たばこ組成物の膨潤性を高めることができる。
これらの海藻の中では、香味の点から、特に、昆布、ワカメ、およびメカブから選ばれる一種以上を好ましく用いることができる。 The tobacco composition for oral use of the present invention includes seaweed and a tobacco raw material.
By including seaweed in the tobacco composition for oral cavity of the present invention, when the user uses the tobacco composition for oral cavity in the oral cavity, it exhibits a unique flavor attributed to seaweed and a miscellaneous taste attributed to tobacco raw materials, etc. In addition, the tobacco composition swells and provides a good chewing response and a crisp response.
The mitigation of the miscellaneous taste caused by tobacco raw materials is considered to be due to the action of amino acids contained in seaweed.
The seaweed that can be used in the present invention is not particularly limited, but in order to make it easy to obtain and have a unique flavor as an oral tobacco composition, specifically, kelp, seaweed, laver, mozuku, It is preferable to use one or more selected from Funari, Mekabu, Aosa, and Amakusa.
All of these seaweeds have high water retention, and can enhance the swellability of the tobacco composition.
Among these seaweeds, one or more selected from kelp, seaweed, and mekabu can be preferably used from the viewpoint of flavor.
本発明の口腔用たばこ組成物に海藻を含有させることで、使用者が口腔用たばこ組成物を口腔内で使用すると、海藻に起因する独特の風味を呈すると共に、たばこ原料に起因する雑味等を緩和することができ、さらに、たばこ組成物が膨潤して、良好な噛み応えや咥え応えを奏する。
たばこ原料に起因する雑味等を緩和するのは、海藻に含まれるアミノ酸の作用によるものであると考えられる。
本発明で用いることができる海藻は特に制限されないが、入手の容易性や、口腔用たばこ組成物としての香味を特有のものにするために、具体的には、昆布、ワカメ、海苔、モズク、ふのり、メカブ、アオサ、天草から選ばれる一種以上を用いることが好ましい。
これらの海藻はいずれも保水性が高く、たばこ組成物の膨潤性を高めることができる。
これらの海藻の中では、香味の点から、特に、昆布、ワカメ、およびメカブから選ばれる一種以上を好ましく用いることができる。 The tobacco composition for oral use of the present invention includes seaweed and a tobacco raw material.
By including seaweed in the tobacco composition for oral cavity of the present invention, when the user uses the tobacco composition for oral cavity in the oral cavity, it exhibits a unique flavor attributed to seaweed and a miscellaneous taste attributed to tobacco raw materials, etc. In addition, the tobacco composition swells and provides a good chewing response and a crisp response.
The mitigation of the miscellaneous taste caused by tobacco raw materials is considered to be due to the action of amino acids contained in seaweed.
The seaweed that can be used in the present invention is not particularly limited, but in order to make it easy to obtain and have a unique flavor as an oral tobacco composition, specifically, kelp, seaweed, laver, mozuku, It is preferable to use one or more selected from Funari, Mekabu, Aosa, and Amakusa.
All of these seaweeds have high water retention, and can enhance the swellability of the tobacco composition.
Among these seaweeds, one or more selected from kelp, seaweed, and mekabu can be preferably used from the viewpoint of flavor.
本発明の口腔用たばこ組成物における海藻の含有量については、口腔用たばこ組成物の乾燥重量全量に対して、乾燥重量基準で１～３０重量％である態様を挙げることができる。
この範囲の含有量で海藻を含有していると、口腔内での海藻の保水効果を十分に得ることができ、口腔用たばこ組成物が膨潤する。そしてこのことにより、口腔内での口腔用たばこ組成物のフィット感が向上する。
海藻の含有量の下限値は、３重量％以上である態様も挙げることができ、５重量％以上である態様も挙げることができる。
また、海藻に由来する香味をたばこ原料組成物に付与できるとともに、たばこ原料に起因する雑味等の緩和に寄与する。 With regard to the content of seaweed in the oral tobacco composition of the present invention, an embodiment in which the dry weight is 1 to 30% by weight based on the total dry weight of the oral tobacco composition can be exemplified.
When seaweed is contained in a content in this range, the water retention effect of seaweed in the oral cavity can be sufficiently obtained, and the oral tobacco composition swells. This improves the fit of the oral tobacco composition in the oral cavity.
The lower limit of the content of seaweed can include an embodiment that is 3% by weight or more, and can also include an embodiment that is 5% by weight or more.
In addition, a flavor derived from seaweed can be imparted to the tobacco raw material composition, and it contributes to mitigation of miscellaneous taste caused by the tobacco raw material.
この範囲の含有量で海藻を含有していると、口腔内での海藻の保水効果を十分に得ることができ、口腔用たばこ組成物が膨潤する。そしてこのことにより、口腔内での口腔用たばこ組成物のフィット感が向上する。
海藻の含有量の下限値は、３重量％以上である態様も挙げることができ、５重量％以上である態様も挙げることができる。
また、海藻に由来する香味をたばこ原料組成物に付与できるとともに、たばこ原料に起因する雑味等の緩和に寄与する。 With regard to the content of seaweed in the oral tobacco composition of the present invention, an embodiment in which the dry weight is 1 to 30% by weight based on the total dry weight of the oral tobacco composition can be exemplified.
When seaweed is contained in a content in this range, the water retention effect of seaweed in the oral cavity can be sufficiently obtained, and the oral tobacco composition swells. This improves the fit of the oral tobacco composition in the oral cavity.
The lower limit of the content of seaweed can include an embodiment that is 3% by weight or more, and can also include an embodiment that is 5% by weight or more.
In addition, a flavor derived from seaweed can be imparted to the tobacco raw material composition, and it contributes to mitigation of miscellaneous taste caused by the tobacco raw material.
海藻を含有させる態様としては、目開き２．０ｍｍのメッシュを通過したものを挙げることができる。目開き２．０ｍｍのメッシュを通過する海藻の具体的な態様として、例えば、微粉末（最大径として１００～５００μｍ程度）のものや、微粉末を含む態様の粉末（最大径として１００～８００μｍ）や、角切り状（１ｍｍ角以下）のものを挙げることができる。
このような態様のものは、海藻に由来する香味の放出や、海藻に含まれるアミノ酸の放出、さらには保水性を良好にすることが可能である。
本発明の口腔用たばこ組成物に含ませる海藻は、乾燥状態にあるものを含有させることができ、口腔用たばこ組成物の製造時の水分含有量としては、１４重量％以下、好ましくは１２重量％以下のものを挙げることができる。こうして、口腔用たばこ組成物の水分含有量を全体として２０～５５重量％程度に調整することができる。 As an aspect which contains a seaweed, what passed through the mesh of 2.0 mm of openings can be mentioned. Specific examples of seaweed that pass through a mesh having a mesh size of 2.0 mm include, for example, fine powder (maximum diameter of about 100 to 500 μm) and powder containing fine powder (maximum diameter of 100 to 800 μm). In addition, a rectangular shape (1 mm square or less) can be mentioned.
In such an embodiment, it is possible to improve the release of flavor derived from seaweed, the release of amino acids contained in seaweed, and water retention.
The seaweed contained in the oral tobacco composition of the present invention can contain dried seaweed, and the water content at the time of manufacture of the oral tobacco composition is 14% by weight or less, preferably 12% by weight. % Or less. Thus, the moisture content of the oral tobacco composition can be adjusted to about 20 to 55% by weight as a whole.
このような態様のものは、海藻に由来する香味の放出や、海藻に含まれるアミノ酸の放出、さらには保水性を良好にすることが可能である。
本発明の口腔用たばこ組成物に含ませる海藻は、乾燥状態にあるものを含有させることができ、口腔用たばこ組成物の製造時の水分含有量としては、１４重量％以下、好ましくは１２重量％以下のものを挙げることができる。こうして、口腔用たばこ組成物の水分含有量を全体として２０～５５重量％程度に調整することができる。 As an aspect which contains a seaweed, what passed through the mesh of 2.0 mm of openings can be mentioned. Specific examples of seaweed that pass through a mesh having a mesh size of 2.0 mm include, for example, fine powder (maximum diameter of about 100 to 500 μm) and powder containing fine powder (maximum diameter of 100 to 800 μm). In addition, a rectangular shape (1 mm square or less) can be mentioned.
In such an embodiment, it is possible to improve the release of flavor derived from seaweed, the release of amino acids contained in seaweed, and water retention.
The seaweed contained in the oral tobacco composition of the present invention can contain dried seaweed, and the water content at the time of manufacture of the oral tobacco composition is 14% by weight or less, preferably 12% by weight. % Or less. Thus, the moisture content of the oral tobacco composition can be adjusted to about 20 to 55% by weight as a whole.
本発明の口腔用たばこ組成物は、たばこ原料を含む。ここで、本発明でいうたばこ原料としては、たばこ葉の任意の部分、例えばラミナやステムを含むたばこ葉を限定なく用いることができる。
たばこ原料として、例えば、たばこ葉を裁断等の加工を行って得られるラミナとステムとを、それぞれ粉砕して得られる粉粒体からなるものを挙げることができ、その粒子サイズは、ラミナは１．２ｍｍのメッシュを通過したものであることが好ましく、１．０ｍｍのメッシュを通過したものであることがより好ましい。一方、ステムにおいては粒子サイズが０．８ｍｍのメッシュを通過したものであることが好ましく、０．６ｍｍのメッシュを通過してものであることがより好ましい。
たばこ粉粒体に含まれるラミナとステムの粒子サイズが上記のものであることで、口腔用たばこ組成物の使用時に、たばこ原料に特有の香喫味が良好に得られるようになるとともに、口中でのなじみがよくなり、使用感の向上に寄与する。
たばこ粉粒体含まれるラミナの粉粒体とステムの粉粒体は、ラミナの重量を１とした場合、１：０．５～１：２の割合であることが香味のバランスを良好に保つ観点から好ましく、１：０．８～１：１．２であることが特に好ましい。
本発明の口腔用たばこ組成物に用いられるたばこ原料となるたばこは、特に限定されるものではなく、例えば空気乾燥葉、バーレー、ダークキュア、ダークファイアーキュア、フルーキュア、オリエント、シガー葉などを挙げることができる。
これらは一種のみを用いてもよいし、２種以上を混合して用いてもよい。
上記のたばこ原料は、口腔用組成物とする前に、殺菌工程を経たり、たばこ葉に含まれる、例えば酸性成分を除去するための処理工程を経たものであってもよい。 The tobacco composition for oral cavity of this invention contains a tobacco raw material. Here, as a tobacco raw material as used in the field of this invention, the arbitrary parts of a tobacco leaf, for example, the tobacco leaf containing a lamina and a stem, can be used without limitation.
Examples of tobacco raw materials include, for example, lamina and stems obtained by pulverizing the lamina and stem obtained by cutting tobacco leaves. The particle size of lamina is 1 It is preferable to pass through a 2 mm mesh, and it is more preferable to pass through a 1.0 mm mesh. On the other hand, the stem preferably has a particle size passing through a 0.8 mm mesh, and more preferably through a 0.6 mm mesh.
When the particle size of the lamina and stem contained in the tobacco powder is as described above, when using the oral tobacco composition, the flavor unique to the tobacco material can be obtained well, and in the mouth Familiarity is improved and it contributes to improvement in the feeling of use.
The lamina granule and stem granule contained in the tobacco granule are in a ratio of 1: 0.5 to 1: 2 when the lamina weight is 1, maintaining a good balance of flavor. From the viewpoint, it is preferably 1: 0.8 to 1: 1.2.
The tobacco used as the tobacco material for the oral tobacco composition of the present invention is not particularly limited, and examples thereof include air-dried leaves, burley, dark cure, dark fire cure, flue cure, orient, cigar leaf, and the like. Can do.
These may use only 1 type and may mix and use 2 or more types.
The tobacco raw material may be subjected to a sterilization step or a treatment step for removing, for example, an acidic component contained in the tobacco leaf before making the oral composition.
たばこ原料として、例えば、たばこ葉を裁断等の加工を行って得られるラミナとステムとを、それぞれ粉砕して得られる粉粒体からなるものを挙げることができ、その粒子サイズは、ラミナは１．２ｍｍのメッシュを通過したものであることが好ましく、１．０ｍｍのメッシュを通過したものであることがより好ましい。一方、ステムにおいては粒子サイズが０．８ｍｍのメッシュを通過したものであることが好ましく、０．６ｍｍのメッシュを通過してものであることがより好ましい。
たばこ粉粒体に含まれるラミナとステムの粒子サイズが上記のものであることで、口腔用たばこ組成物の使用時に、たばこ原料に特有の香喫味が良好に得られるようになるとともに、口中でのなじみがよくなり、使用感の向上に寄与する。
たばこ粉粒体含まれるラミナの粉粒体とステムの粉粒体は、ラミナの重量を１とした場合、１：０．５～１：２の割合であることが香味のバランスを良好に保つ観点から好ましく、１：０．８～１：１．２であることが特に好ましい。
本発明の口腔用たばこ組成物に用いられるたばこ原料となるたばこは、特に限定されるものではなく、例えば空気乾燥葉、バーレー、ダークキュア、ダークファイアーキュア、フルーキュア、オリエント、シガー葉などを挙げることができる。
これらは一種のみを用いてもよいし、２種以上を混合して用いてもよい。
上記のたばこ原料は、口腔用組成物とする前に、殺菌工程を経たり、たばこ葉に含まれる、例えば酸性成分を除去するための処理工程を経たものであってもよい。 The tobacco composition for oral cavity of this invention contains a tobacco raw material. Here, as a tobacco raw material as used in the field of this invention, the arbitrary parts of a tobacco leaf, for example, the tobacco leaf containing a lamina and a stem, can be used without limitation.
Examples of tobacco raw materials include, for example, lamina and stems obtained by pulverizing the lamina and stem obtained by cutting tobacco leaves. The particle size of lamina is 1 It is preferable to pass through a 2 mm mesh, and it is more preferable to pass through a 1.0 mm mesh. On the other hand, the stem preferably has a particle size passing through a 0.8 mm mesh, and more preferably through a 0.6 mm mesh.
When the particle size of the lamina and stem contained in the tobacco powder is as described above, when using the oral tobacco composition, the flavor unique to the tobacco material can be obtained well, and in the mouth Familiarity is improved and it contributes to improvement in the feeling of use.
The lamina granule and stem granule contained in the tobacco granule are in a ratio of 1: 0.5 to 1: 2 when the lamina weight is 1, maintaining a good balance of flavor. From the viewpoint, it is preferably 1: 0.8 to 1: 1.2.
The tobacco used as the tobacco material for the oral tobacco composition of the present invention is not particularly limited, and examples thereof include air-dried leaves, burley, dark cure, dark fire cure, flue cure, orient, cigar leaf, and the like. Can do.
These may use only 1 type and may mix and use 2 or more types.
The tobacco raw material may be subjected to a sterilization step or a treatment step for removing, for example, an acidic component contained in the tobacco leaf before making the oral composition.
本発明の口腔用たばこ組成物に含有させるたばこ原料は、水分を含んでいてもよい。
たばこ原料に含まれる水分の含有量（含水率）は、たばこ原料の乾燥重量全量に対し、２０～５５重量％である態様を挙げることができる。
このような水分の含有量であることで、口腔用たばこ組成物の使用開始時における香味の立ち上がりを良好にするとともに、口腔用たばこ組成物の包装等への染み出しを防止することができる。 The tobacco raw material contained in the oral tobacco composition of the present invention may contain moisture.
The moisture content (moisture content) contained in the tobacco raw material may be 20 to 55% by weight with respect to the total dry weight of the tobacco raw material.
With such a water content, it is possible to improve the flavor at the start of use of the oral tobacco composition and to prevent the oral tobacco composition from exuding into the packaging or the like.
たばこ原料に含まれる水分の含有量（含水率）は、たばこ原料の乾燥重量全量に対し、２０～５５重量％である態様を挙げることができる。
このような水分の含有量であることで、口腔用たばこ組成物の使用開始時における香味の立ち上がりを良好にするとともに、口腔用たばこ組成物の包装等への染み出しを防止することができる。 The tobacco raw material contained in the oral tobacco composition of the present invention may contain moisture.
The moisture content (moisture content) contained in the tobacco raw material may be 20 to 55% by weight with respect to the total dry weight of the tobacco raw material.
With such a water content, it is possible to improve the flavor at the start of use of the oral tobacco composition and to prevent the oral tobacco composition from exuding into the packaging or the like.
本発明の口腔用たばこ組成物は、ｐＨが約８～約９である態様を挙げることができる。このようなｐＨの範囲であると、口腔用たばこ組成物の保存性や、香喫味の口腔内への放出性の観点から好ましい。
ｐＨの測定は、以下の方法により行う。
・口腔用たばこ組成物４００ｍｇを採取し、純水４ｍＬを添加し６０分間振とう抽出する。
・抽出液を２２℃の室温でコントロールされた実験室内で、室温になるまで密閉容器内で放置して温度調和する。
・調和後、ふたを開けて、ｐＨメーター（ＭＥＴＴＬＥＲ ＴＯＬＥＤＯ社製：セブンイージーＳ２０）のガラス電極を捕集液に浸して測定を開始する。
ｐＨメーターは、あらかじめｐＨ４．０１、６．８７、９．２１のｐＨメーター校正液にて校正する。センサーからの出力変動が５秒間で０．１ｍＶ以内に安定した点を、その抽出溶液のｐＨとする。 The oral tobacco composition of the present invention can include an embodiment having a pH of about 8 to about 9. Such a pH range is preferable from the viewpoint of the preservability of the oral tobacco composition and the release of the flavor into the oral cavity.
The pH is measured by the following method.
Collect 400 mg of oral tobacco composition, add 4 mL of pure water, and extract by shaking for 60 minutes.
-The temperature of the extract is adjusted in a closed container until it reaches room temperature in a laboratory controlled at room temperature of 22 ° C.
-After harmonizing, the lid is opened, and the measurement is started by immersing the glass electrode of a pH meter (METTLER TOLEDO: Seven Easy S20) in the collected liquid.
The pH meter is calibrated beforehand with pH meter calibration solutions of pH 4.01, 6.87, and 9.21. The point where the output fluctuation from the sensor is stabilized within 0.1 mV in 5 seconds is defined as the pH of the extraction solution.
ｐＨの測定は、以下の方法により行う。
・口腔用たばこ組成物４００ｍｇを採取し、純水４ｍＬを添加し６０分間振とう抽出する。
・抽出液を２２℃の室温でコントロールされた実験室内で、室温になるまで密閉容器内で放置して温度調和する。
・調和後、ふたを開けて、ｐＨメーター（ＭＥＴＴＬＥＲ ＴＯＬＥＤＯ社製：セブンイージーＳ２０）のガラス電極を捕集液に浸して測定を開始する。
ｐＨメーターは、あらかじめｐＨ４．０１、６．８７、９．２１のｐＨメーター校正液にて校正する。センサーからの出力変動が５秒間で０．１ｍＶ以内に安定した点を、その抽出溶液のｐＨとする。 The oral tobacco composition of the present invention can include an embodiment having a pH of about 8 to about 9. Such a pH range is preferable from the viewpoint of the preservability of the oral tobacco composition and the release of the flavor into the oral cavity.
The pH is measured by the following method.
Collect 400 mg of oral tobacco composition, add 4 mL of pure water, and extract by shaking for 60 minutes.
-The temperature of the extract is adjusted in a closed container until it reaches room temperature in a laboratory controlled at room temperature of 22 ° C.
-After harmonizing, the lid is opened, and the measurement is started by immersing the glass electrode of a pH meter (METTLER TOLEDO: Seven Easy S20) in the collected liquid.
The pH meter is calibrated beforehand with pH meter calibration solutions of pH 4.01, 6.87, and 9.21. The point where the output fluctuation from the sensor is stabilized within 0.1 mV in 5 seconds is defined as the pH of the extraction solution.
本発明の口腔用たばこ組成物における塩分濃度として、乾燥状態の口腔用たばこ組成物の全量に対して、１～１０重量％を挙げることができる。
本発明における「塩分濃度」とは、塩化ナトリウムの含有量を意味する。
塩分含有量が上記範囲内であると、口腔用たばこ組成物としての香味（味わい）の観点、及び水分活性が下がり保存性が向上する観点から好ましい。 Examples of the salt concentration in the oral tobacco composition of the present invention include 1 to 10% by weight based on the total amount of the oral tobacco composition in a dry state.
The “salt concentration” in the present invention means the content of sodium chloride.
When the salt content is within the above range, it is preferable from the viewpoint of flavor (taste) as an oral tobacco composition and from the viewpoint of reducing water activity and improving storage stability.
本発明における「塩分濃度」とは、塩化ナトリウムの含有量を意味する。
塩分含有量が上記範囲内であると、口腔用たばこ組成物としての香味（味わい）の観点、及び水分活性が下がり保存性が向上する観点から好ましい。 Examples of the salt concentration in the oral tobacco composition of the present invention include 1 to 10% by weight based on the total amount of the oral tobacco composition in a dry state.
The “salt concentration” in the present invention means the content of sodium chloride.
When the salt content is within the above range, it is preferable from the viewpoint of flavor (taste) as an oral tobacco composition and from the viewpoint of reducing water activity and improving storage stability.
本発明の口腔用たばこ組成物には、他の添加物を含有させることができる。添加物は、本発明の効果を損なわない範囲で添加することができる。
添加物としては、口腔用たばこ組成物に通常用いられる香料を挙げることができる。その他、例として、湿潤剤、ビタミン、ミネラル、甘味料、着色剤、アミノ酸、酸化防止剤、防腐剤、酸度調整剤を添加してもよい。
また、口腔用たばこ組成物の香味の調整、及び酸度調整のために、アルカリ物質を添加してもよい。例えば、炭酸カリウムや炭酸ナトリウムを挙げることができる。 The oral tobacco composition of the present invention can contain other additives. An additive can be added in the range which does not impair the effect of this invention.
As an additive, the fragrance | flavor normally used for the tobacco composition for oral cavity can be mentioned. In addition, for example, wetting agents, vitamins, minerals, sweeteners, coloring agents, amino acids, antioxidants, preservatives, and acidity adjusting agents may be added.
Moreover, you may add an alkaline substance for the adjustment of the flavor of a tobacco composition for oral cavity, and acidity adjustment. For example, potassium carbonate and sodium carbonate can be mentioned.
添加物としては、口腔用たばこ組成物に通常用いられる香料を挙げることができる。その他、例として、湿潤剤、ビタミン、ミネラル、甘味料、着色剤、アミノ酸、酸化防止剤、防腐剤、酸度調整剤を添加してもよい。
また、口腔用たばこ組成物の香味の調整、及び酸度調整のために、アルカリ物質を添加してもよい。例えば、炭酸カリウムや炭酸ナトリウムを挙げることができる。 The oral tobacco composition of the present invention can contain other additives. An additive can be added in the range which does not impair the effect of this invention.
As an additive, the fragrance | flavor normally used for the tobacco composition for oral cavity can be mentioned. In addition, for example, wetting agents, vitamins, minerals, sweeteners, coloring agents, amino acids, antioxidants, preservatives, and acidity adjusting agents may be added.
Moreover, you may add an alkaline substance for the adjustment of the flavor of a tobacco composition for oral cavity, and acidity adjustment. For example, potassium carbonate and sodium carbonate can be mentioned.
本発明の口腔用たばこ組成物は、例えばオーラルたばこ製品として用いることができる。オーラルたばこ製品は、例えばＳＮＵＳ（スヌース）、ガム、かみたばこ、かぎたばこ、圧縮たばこ（タブレット、スティック等）、可食フィルム等でありうる。
オーラルたばこ製品として例えばＳＮＵＳとする場合は、上述した本発明の口腔用たばこ組成物を例えば不織布のような原料を用いた包装材に公知の方法を用いて充填することでパウチとして得られる。例えばたばこ原料の量を調整して充填し、ヒートシールなどの手段によりシールしてＳＮＵＳを得る。
包装材としては特段の限定なく用いることができるが、セルロース系の不織布などが好ましく用いられる。
本発明の口腔用たばこ組成物をオーラルたばこ製品とする場合、より具体的にはガムとする場合は、本発明で用いられる上記たばこ原料を公知のガムベースと公知の方法を用いて混合することで得られる。かみたばこやかぎたばこ、圧縮たばこについても、本発明の口腔用たばこ組成物を用いること以外は、公知の方法を用いて得ることができる。また、可食フィルムについても本発明の口腔用たばこ組成物を用いること以外は、公知の材料や方法を用いて得ることができる。 The oral tobacco composition of the present invention can be used, for example, as an oral tobacco product. Oral tobacco products can be, for example, SNUS (snus), gum, chewing tobacco, snuff, compressed tobacco (tablets, sticks, etc.), edible films and the like.
When the oral tobacco product is, for example, SNUS, it is obtained as a pouch by filling the above-described oral tobacco composition of the present invention into a packaging material using a raw material such as a nonwoven fabric by a known method. For example, the amount of tobacco raw material is adjusted and filled, and then sealed by means such as heat sealing to obtain SNUS.
The packaging material can be used without any particular limitation, but a cellulose-based nonwoven fabric is preferably used.
When the oral tobacco composition of the present invention is used as an oral tobacco product, more specifically, when it is used as a gum, the tobacco material used in the present invention is mixed by using a known gum base and a known method. can get. A chewing tobacco, a hooked tobacco, and a compressed tobacco can also be obtained by using a known method except that the oral tobacco composition of the present invention is used. The edible film can also be obtained by using known materials and methods except that the oral tobacco composition of the present invention is used.
オーラルたばこ製品として例えばＳＮＵＳとする場合は、上述した本発明の口腔用たばこ組成物を例えば不織布のような原料を用いた包装材に公知の方法を用いて充填することでパウチとして得られる。例えばたばこ原料の量を調整して充填し、ヒートシールなどの手段によりシールしてＳＮＵＳを得る。
包装材としては特段の限定なく用いることができるが、セルロース系の不織布などが好ましく用いられる。
本発明の口腔用たばこ組成物をオーラルたばこ製品とする場合、より具体的にはガムとする場合は、本発明で用いられる上記たばこ原料を公知のガムベースと公知の方法を用いて混合することで得られる。かみたばこやかぎたばこ、圧縮たばこについても、本発明の口腔用たばこ組成物を用いること以外は、公知の方法を用いて得ることができる。また、可食フィルムについても本発明の口腔用たばこ組成物を用いること以外は、公知の材料や方法を用いて得ることができる。 The oral tobacco composition of the present invention can be used, for example, as an oral tobacco product. Oral tobacco products can be, for example, SNUS (snus), gum, chewing tobacco, snuff, compressed tobacco (tablets, sticks, etc.), edible films and the like.
When the oral tobacco product is, for example, SNUS, it is obtained as a pouch by filling the above-described oral tobacco composition of the present invention into a packaging material using a raw material such as a nonwoven fabric by a known method. For example, the amount of tobacco raw material is adjusted and filled, and then sealed by means such as heat sealing to obtain SNUS.
The packaging material can be used without any particular limitation, but a cellulose-based nonwoven fabric is preferably used.
When the oral tobacco composition of the present invention is used as an oral tobacco product, more specifically, when it is used as a gum, the tobacco material used in the present invention is mixed by using a known gum base and a known method. can get. A chewing tobacco, a hooked tobacco, and a compressed tobacco can also be obtained by using a known method except that the oral tobacco composition of the present invention is used. The edible film can also be obtained by using known materials and methods except that the oral tobacco composition of the present invention is used.
本発明を実施例によって更に具体的に説明するが、本発明はその要旨を超えない限り、以下の実施例の記載に限定されるものではない。
The present invention will be described more specifically with reference to examples. However, the present invention is not limited to the description of the following examples unless it exceeds the gist.
＜実験例１＞
本発明の口腔用たばこ組成物の保水性を試験するために、以下の実験を行った。
＜原料＞
たばこ粉粒体（ラミナ（除骨葉）（２．０）ｍｍメッシュを通過したもの、ステム（中骨）１．２ｍｍメッシュを通過したもの）
粉末昆布（最大径で０．２５ｍｍメッシュを通過したもの）
角切り昆布（１ｍｍ角に切断したもの）
＜組成物の調製＞
たばこ粉粒体が１００重量％の試料、たばこ粉粒体に上記の昆布原料（粉末昆布または角切り昆布）を５重量％、１０重量％、１５重量％となるように混合した試料と、粉末昆布が１００重量％の試料を準備した。
＜ＳＮＵＳの調製＞
ＳＮＵＳ用のパウチ（不織布）に上記の組成物を０．３ｇ含有させてシールした。
上記で作製した各ＳＮＵＳ（０．３４ｇ）のパウチ３つを、過剰のイオン交換水に浸漬した。３０分後に袋ごと空中に引き上げ、キムワイプ上に置き、上から２５０ｇの重りを載せて１分静置した。そしてその質量Ｍを測定した。その際の質量を、たばこ粉粒体が１００重量％のものと比較した。
その結果を表１と図１に示す。表１の配合構成は重量比である。
図１から、たばこ粉粒体を１００重量％含有するＳＮＵＳに比べ、昆布原料を含有させたＳＮＵＳでは、保水性が向上した。粉末昆布と角切り昆布とでは保水性がほぼ同等であった。 <Experimental example 1>
In order to test the water retention of the oral tobacco composition of the present invention, the following experiment was conducted.
<Raw material>
Tobacco powder (Those that passed through lamina (deboned leaves) (2.0) mm mesh, those that passed through 1.2 mm mesh of stem (medium bone))
Powdered kelp (thickness passed through 0.25mm mesh)
Square cut kelp (cut into 1mm square)
<Preparation of composition>
A sample in which the tobacco powder is 100% by weight, a sample in which the above-described kelp raw material (powdered kelp or corn cut kelp) is mixed with the tobacco powder so as to be 5% by weight, 10% by weight, 15% by weight, A sample containing 100% by weight of kelp was prepared.
<Preparation of SNUS>
A SNUS pouch (nonwoven fabric) was sealed by containing 0.3 g of the above composition.
Three pouches of each SNUS (0.34 g) prepared above were immersed in excess ion-exchanged water. After 30 minutes, the entire bag was pulled up into the air, placed on a Kimwipe, placed on a 250 g weight from the top, and allowed to stand for 1 minute. And the mass M was measured. The mass at that time was compared with that of 100% by weight of tobacco powder.
The results are shown in Table 1 and FIG. The composition of Table 1 is a weight ratio.
From FIG. 1, compared with SNUS containing 100% by weight of tobacco powder particles, SNUS containing kelp raw material improved water retention. The water retention was almost equal between the powder kelp and the square cut kelp.
本発明の口腔用たばこ組成物の保水性を試験するために、以下の実験を行った。
＜原料＞
たばこ粉粒体（ラミナ（除骨葉）（２．０）ｍｍメッシュを通過したもの、ステム（中骨）１．２ｍｍメッシュを通過したもの）
粉末昆布（最大径で０．２５ｍｍメッシュを通過したもの）
角切り昆布（１ｍｍ角に切断したもの）
＜組成物の調製＞
たばこ粉粒体が１００重量％の試料、たばこ粉粒体に上記の昆布原料（粉末昆布または角切り昆布）を５重量％、１０重量％、１５重量％となるように混合した試料と、粉末昆布が１００重量％の試料を準備した。
＜ＳＮＵＳの調製＞
ＳＮＵＳ用のパウチ（不織布）に上記の組成物を０．３ｇ含有させてシールした。
上記で作製した各ＳＮＵＳ（０．３４ｇ）のパウチ３つを、過剰のイオン交換水に浸漬した。３０分後に袋ごと空中に引き上げ、キムワイプ上に置き、上から２５０ｇの重りを載せて１分静置した。そしてその質量Ｍを測定した。その際の質量を、たばこ粉粒体が１００重量％のものと比較した。
その結果を表１と図１に示す。表１の配合構成は重量比である。
図１から、たばこ粉粒体を１００重量％含有するＳＮＵＳに比べ、昆布原料を含有させたＳＮＵＳでは、保水性が向上した。粉末昆布と角切り昆布とでは保水性がほぼ同等であった。 <Experimental example 1>
In order to test the water retention of the oral tobacco composition of the present invention, the following experiment was conducted.
<Raw material>
Tobacco powder (Those that passed through lamina (deboned leaves) (2.0) mm mesh, those that passed through 1.2 mm mesh of stem (medium bone))
Powdered kelp (thickness passed through 0.25mm mesh)
Square cut kelp (cut into 1mm square)
<Preparation of composition>
A sample in which the tobacco powder is 100% by weight, a sample in which the above-described kelp raw material (powdered kelp or corn cut kelp) is mixed with the tobacco powder so as to be 5% by weight, 10% by weight, 15% by weight, A sample containing 100% by weight of kelp was prepared.
<Preparation of SNUS>
A SNUS pouch (nonwoven fabric) was sealed by containing 0.3 g of the above composition.
Three pouches of each SNUS (0.34 g) prepared above were immersed in excess ion-exchanged water. After 30 minutes, the entire bag was pulled up into the air, placed on a Kimwipe, placed on a 250 g weight from the top, and allowed to stand for 1 minute. And the mass M was measured. The mass at that time was compared with that of 100% by weight of tobacco powder.
The results are shown in Table 1 and FIG. The composition of Table 1 is a weight ratio.
From FIG. 1, compared with SNUS containing 100% by weight of tobacco powder particles, SNUS containing kelp raw material improved water retention. The water retention was almost equal between the powder kelp and the square cut kelp.
＜実験例２＞
たばこ粉粒体（実験例１で使用したものと同じもの）、とろろ昆布、昆布粉末（実験例１で使用したものと同じもの）を準備し、各試料０．５ｇを秤量して、試験管に入れ、１０ｇの水を添加した。そして、全体がゲル化するまでの時間を測定した。
結果を表２に示す。
以下の表２の結果から、たばこ粉粒体はゲル化しないのに対し、とろろ昆布と昆布粉末はゲル化することが分かった。また、ゲル化までの時間はとろろ昆布よりも、昆布粉末の方が短いことが分かった。 <Experimental example 2>
Tobacco granules (same as used in Experimental Example 1), garlic kelp, kelp powder (same as used in Experimental Example 1) were prepared, 0.5 g of each sample was weighed, and a test tube And 10 g of water was added. And the time until the whole gelatinized was measured.
The results are shown in Table 2.
From the results shown in Table 2 below, it was found that tobacco powder particles did not gel, whereas garlic kelp and kelp powder gelled. Moreover, it turned out that the time to gelatinize is shorter in the kelp powder than in the garlic kelp.
たばこ粉粒体（実験例１で使用したものと同じもの）、とろろ昆布、昆布粉末（実験例１で使用したものと同じもの）を準備し、各試料０．５ｇを秤量して、試験管に入れ、１０ｇの水を添加した。そして、全体がゲル化するまでの時間を測定した。
結果を表２に示す。
以下の表２の結果から、たばこ粉粒体はゲル化しないのに対し、とろろ昆布と昆布粉末はゲル化することが分かった。また、ゲル化までの時間はとろろ昆布よりも、昆布粉末の方が短いことが分かった。 <Experimental example 2>
Tobacco granules (same as used in Experimental Example 1), garlic kelp, kelp powder (same as used in Experimental Example 1) were prepared, 0.5 g of each sample was weighed, and a test tube And 10 g of water was added. And the time until the whole gelatinized was measured.
The results are shown in Table 2.
From the results shown in Table 2 below, it was found that tobacco powder particles did not gel, whereas garlic kelp and kelp powder gelled. Moreover, it turned out that the time to gelatinize is shorter in the kelp powder than in the garlic kelp.
＜実験例３＞
実験例１で用いたたばこ粉粒体に、実験例１で用いた粉末昆布を５重量％、１０重量％、１５重量％配合した試料を調製し、ＳＮＵＳ用のパウチ（不織布）に入れてシールした。
同様に、対照例としてたばこ粉粒体のみを含むＳＮＵＳのパウチも作製した。
これらの試料について、被験者５名に対し、試料の喫食前の外香、喫食中の味香り、テクスチャーについて官能評価を行った。官能評価の具体的な内容は以下の通りである。
（１）喫食前の外香に関する項目：たばこ様の匂い、昆布の匂い
（２）喫食中の味香りに関する項目：味の強さ、全体刺激／歯茎の痛み、甘さ、昆布の香り、辛み、苦み、塩味
（３）テクスチャーに関する項目：歯茎と唇に挟んだ時のフィット感、口の渇き <Experimental example 3>
Prepare a sample containing 5% by weight, 10% by weight, and 15% by weight of the powder kelp used in Experimental Example 1 and the tobacco powder used in Experimental Example 1, and place it in a SNUS pouch (nonwoven fabric) for sealing. did.
Similarly, a SNUS pouch containing only tobacco particles was also prepared as a control example.
About these samples, sensory evaluation was performed about five test subjects about the external scent before eating of a sample, the taste fragrance in eating, and a texture. The specific contents of sensory evaluation are as follows.
(1) Items related to incense before eating: Cigarette-like scent, kelp scent (2) Items related to taste scent during eating: strength of taste, total stimulation / gum pain, sweetness, kelp scent, spiciness , Bitterness, saltiness (3) Items related to texture: fit when held between gums and lips, thirst
実験例１で用いたたばこ粉粒体に、実験例１で用いた粉末昆布を５重量％、１０重量％、１５重量％配合した試料を調製し、ＳＮＵＳ用のパウチ（不織布）に入れてシールした。
同様に、対照例としてたばこ粉粒体のみを含むＳＮＵＳのパウチも作製した。
これらの試料について、被験者５名に対し、試料の喫食前の外香、喫食中の味香り、テクスチャーについて官能評価を行った。官能評価の具体的な内容は以下の通りである。
（１）喫食前の外香に関する項目：たばこ様の匂い、昆布の匂い
（２）喫食中の味香りに関する項目：味の強さ、全体刺激／歯茎の痛み、甘さ、昆布の香り、辛み、苦み、塩味
（３）テクスチャーに関する項目：歯茎と唇に挟んだ時のフィット感、口の渇き <Experimental example 3>
Prepare a sample containing 5% by weight, 10% by weight, and 15% by weight of the powder kelp used in Experimental Example 1 and the tobacco powder used in Experimental Example 1, and place it in a SNUS pouch (nonwoven fabric) for sealing. did.
Similarly, a SNUS pouch containing only tobacco particles was also prepared as a control example.
About these samples, sensory evaluation was performed about five test subjects about the external scent before eating of a sample, the taste fragrance in eating, and a texture. The specific contents of sensory evaluation are as follows.
(1) Items related to incense before eating: Cigarette-like scent, kelp scent (2) Items related to taste scent during eating: strength of taste, total stimulation / gum pain, sweetness, kelp scent, spiciness , Bitterness, saltiness (3) Items related to texture: fit when held between gums and lips, thirst
官能評価の結果を図２に示す。図２の結果から、粉末昆布の含有量を増加させるにしたがって、昆布の匂い、香りが増加し、口腔内でのフィット感も向上した。
一方で、粉末昆布の含有量を増加させるにしたがって、全体刺激／歯茎の痛み、辛み、苦み、塩味及び口の渇きは低下した。
なお、図２中、官能値３をリファレンス（上記の対照例）とした。
これらの結果から、たばこ原料に特有の香味の緩和化は海藻である昆布の配合に起因すると考えられる。また、口腔内のフィット感向上は、保水性の向上および、昆布のゲル化に起因すると考えられる。 The result of sensory evaluation is shown in FIG. From the results shown in FIG. 2, as the content of powdered kelp was increased, the smell and scent of kelp increased and the fit in the oral cavity was also improved.
On the other hand, as the content of powder kelp was increased, total irritation / gingival pain, hotness, bitterness, saltiness and dry mouth decreased.
In FIG. 2, the sensory value 3 was used as a reference (the above-mentioned control example).
From these results, it is considered that the relaxation of the flavor peculiar to tobacco raw materials is caused by the combination of seaweed kelp. In addition, it is considered that the improvement of the fit in the oral cavity results from the improvement of water retention and the gelation of kelp.
一方で、粉末昆布の含有量を増加させるにしたがって、全体刺激／歯茎の痛み、辛み、苦み、塩味及び口の渇きは低下した。
なお、図２中、官能値３をリファレンス（上記の対照例）とした。
これらの結果から、たばこ原料に特有の香味の緩和化は海藻である昆布の配合に起因すると考えられる。また、口腔内のフィット感向上は、保水性の向上および、昆布のゲル化に起因すると考えられる。 The result of sensory evaluation is shown in FIG. From the results shown in FIG. 2, as the content of powdered kelp was increased, the smell and scent of kelp increased and the fit in the oral cavity was also improved.
On the other hand, as the content of powder kelp was increased, total irritation / gingival pain, hotness, bitterness, saltiness and dry mouth decreased.
In FIG. 2, the sensory value 3 was used as a reference (the above-mentioned control example).
From these results, it is considered that the relaxation of the flavor peculiar to tobacco raw materials is caused by the combination of seaweed kelp. In addition, it is considered that the improvement of the fit in the oral cavity results from the improvement of water retention and the gelation of kelp.
本発明の口腔用たばこ組成物は、海藻に特有の香味を有するとともに、たばこ原料に特有の雑味等が緩和されている。また、本発明の口腔用たばこ組成物は、保水性が高く、水に接触すると膨潤する。したがって、本発明の口腔用たばこ組成物を用いたＳＮＵＳは、口腔内でのフィット感が高い。
The tobacco composition for oral cavity of the present invention has a flavor peculiar to seaweed and has a mild miscellaneous taste peculiar to tobacco raw materials. Moreover, the tobacco composition for oral cavity of this invention has high water retention, and will swell when it contacts water. Therefore, SNUS using the tobacco composition for oral cavity of the present invention has a high fit in the oral cavity.
Claims (7)
- 海藻と、たばこ原料とを含む、口腔用たばこ組成物。 An oral tobacco composition comprising seaweed and tobacco raw materials.
- 海藻の含有量が、口腔用たばこ組成物の乾燥重量全量に対して、乾燥重量で１～３０重量％である、請求項１に記載の口腔用たばこ組成物。 The oral tobacco composition according to claim 1, wherein the content of seaweed is 1 to 30% by weight in dry weight with respect to the total dry weight of the oral tobacco composition.
- たばこ原料の水分含有量が、たばこ原料の乾燥重量に対して２０～５５重量％である、請求項１または２に記載の口腔用たばこ組成物。 The oral tobacco composition according to claim 1 or 2, wherein the moisture content of the tobacco raw material is 20 to 55 wt% with respect to the dry weight of the tobacco raw material.
- 海藻が、昆布、ワカメ、海苔、モズク、ふのり、メカブ、アオサ、天草から選ばれる１種以上である、請求項１～３のいずれか一項に記載の口腔用たばこ組成物。 The oral tobacco composition according to any one of claims 1 to 3, wherein the seaweed is at least one selected from kelp, seaweed, seaweed, mozuku, funari, mekabu, aosa, and Amakusa.
- たばこ原料の塩分含有量が、たばこ原料の乾燥重量に対して、乾燥重量で１～１０重量％である、請求項１～４のいずれか一項に記載の口腔用たばこ組成物。 The tobacco composition for oral cavity according to any one of claims 1 to 4, wherein the salt content of the tobacco raw material is 1 to 10% by weight in dry weight with respect to the dry weight of the tobacco raw material.
- 海藻が、目開き２．０ｍｍのメッシュを通過したものである、請求項１～５のいずれか一項に記載の口腔用たばこ組成物。 The tobacco composition for oral cavity according to any one of claims 1 to 5, wherein the seaweed has passed through a mesh having an aperture of 2.0 mm.
- 請求項１～６のいずれか一項に記載の口腔用たばこ組成物を含む、ＳＮＵＳ。 SNUS comprising the oral tobacco composition according to any one of claims 1 to 6.
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| PCT/JP2015/054797 WO2016132532A1 (en) | 2015-02-20 | 2015-02-20 | Tobacco composition for oral use, and snus |
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| PCT/JP2015/054797 WO2016132532A1 (en) | 2015-02-20 | 2015-02-20 | Tobacco composition for oral use, and snus |
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| WO2023210805A1 (en) * | 2022-04-28 | 2023-11-02 | 日本たばこ産業株式会社 | Oral cavity composition containing organic material |
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| EP4014759A1 (en) * | 2020-12-18 | 2022-06-22 | VIRAofSWEDEN AB | Novel product comprising brown alga extract |
| WO2022128526A1 (en) * | 2020-12-18 | 2022-06-23 | Eliasson Benjamin | Novel product comprising brown alga extract |
| WO2023210805A1 (en) * | 2022-04-28 | 2023-11-02 | 日本たばこ産業株式会社 | Oral cavity composition containing organic material |
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