JP2012029637A - Smoking article - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a smoking article which can stably keep a fragrant substance during storing and can stably release the fragrant substance when smoking.SOLUTION: The smoking article is obtained by adding a fragrance additive including at least one fragrance substance and highly-branched cyclic dextrin.

Description

  The present invention relates to smoking articles.

  Various fragrances are added to smoking articles such as cigarettes in the manufacturing process in order to improve the original flavor of cigarettes. Most of the fragrances used in cigarettes are volatile. The volatilization of the fragrance due to volatilization or sublimation causes deterioration of the product quality over time and a decrease in flavor. Some of the fragrances naturally oxidize or decompose, and it becomes difficult to use them in cigarettes by the conventional fragrance method in which the fragrance is added directly to the tobacco.

  For this reason, Patent Document 1 discloses a flavoring material in which a lipophilic flavoring substance is included in a branched α-cyclodextrin and a smoking article using the same. The invention of Patent Document 1 can improve the storage stability of a lipophilic flavoring substance.

Japanese Patent Laid-Open No. 10-279986

  However, when cyclodextrins are used, the release characteristics of flavoring substances are not always sufficient.

  An object of the present invention is to provide a smoking article capable of stably holding a fragrance during storage and capable of stably releasing the fragrance during smoking.

  In order to solve the above problems, according to the present invention, there is provided a smoking article characterized in that a fragrance containing at least one fragrance and a highly branched cyclic dextrin is added.

  ADVANTAGE OF THE INVENTION According to this invention, in addition to being able to hold | maintain a fragrance | flavor stably during storage, the smoking article which can discharge | release a fragrance | flavor stably at the time of smoking can be provided.

1 is a front view showing a test cigarette with a filter used in Example 1. FIG. It is a figure which shows the retention property of the menthol in a fragrance | flavor at the time of the preservation | save of the 2 types of filter-attached cigarettes of Example 1. FIG. 6 is a front view showing a test filter cigarette used in Example 2. FIG. It is a figure which shows the discharge | release amount of the menthol in the flavoring agent at the time of smoking of the cigarette with a filter for a test of Example 2 and Comparative Example 1. FIG. It is a figure which shows the retention property of 3 types of fragrance | flavors in the fragrance | flavor at the time of the preservation | save of the cigarette with a filter for a test of Example 3. FIG. It is a figure which shows the discharge amount change of three types of fragrance | flavors in the fragrance | flavor at the time of smoking after preserve | saving the cigarette with a test filter of Example 4 for a fixed period.

  Hereinafter, embodiments of the present invention will be described in detail.

  The smoking article according to the embodiment is obtained by adding a fragrance containing at least one fragrance and a highly branched cyclic dextrin.

  Examples of smoking articles include cigarettes, cigars, cigars, pipe cigarettes, and aerosol cigarettes, as well as smokeless cigarettes such as snuff, chewing cigarettes, snus, film cigarettes, and tablet cigarettes.

  A highly branched cyclic dextrin is produced by allowing a branching enzyme to act on amylopectin, and is a saccharide having a uniform molecular weight and a cyclic structure, and having a polymerization degree of 50 or more having an inner branch structure and an outer branch structure. Point to. Glucan includes glucan derivatives. The inner branched structure refers to a cyclic structure formed by an α-1,4 glucoside bond and an α-1,6 glucoside bond, and the outer branched structure refers to an acyclic structure bonded to the inner branched structure.

  The highly branched cyclic dextrin is, for example, a commercially available cluster dextrin containing about 90% by weight (CCD: Cyclic Cluster Dextrin, Japanese name: cluster dextrin (registered trademark of Ezaki Glico Co., Ltd.)), Japanese Patent No. 3107358, Journal of Biotechnology Society 84, No. 2, 61-66, 2006) can be used.

  The hyperbranched cyclic dextrin may be used in combination with other dextrins such as cyclodextrin or dextrin.

  A fragrance | flavor may be a synthetic fragrance | flavor, a natural fragrance | flavor, an essential oil, etc., and can be used regardless of lipophilicity and hydrophilicity. Examples of lipophilic fragrances include vanillin, ethyl vanillin, guainalol, thymol, methyl salicylate, coumarin, linalool, eugenol, menthol, clove, anise, cinnamon, bergamot oil, geranium, lemon oil, spearmint, ginger. Examples of hydrophilic fragrances include glycerin, propylene glycol, triacetin, ethyl acetate, isoamyl alcohol.

  A fragrance | flavor can mix not only a single fragrance | flavor but 2 or more types of fragrance | flavors arbitrarily in a fragrance | flavor.

  It is desirable that the flavoring agent has a composition in which 10 to 10,000 parts by weight, more preferably 100 to 1000 parts by weight of the highly branched cyclic dextrin is blended with 100 parts by weight of the flavor.

  A flavoring agent can be made by heat drying, vacuum drying or spray drying a mixture of a flavor and a hyperbranched cyclic dextrin.

  The flavoring agent is preferably in the form of a powder or a granule from the viewpoint of ease of addition to a smoking article, storage stability of the flavor, and release stability of the flavor. If the smoking article is, for example, a cigarette with a filter comprising a tobacco rod and a filter, a flavoring agent can be added to the tobacco rod and / or to the filter. Further, the flavoring agent may be added to the cigarette paper, the chip paper, or the inside of the package.

  According to the embodiment described above, the storage stability of the fragrance can be enhanced by adding a fragrance containing at least one fragrance and a highly branched cyclic dextrin, and is covered by the highly branched cyclic dextrin. A smoking article capable of stably releasing a fragrance during smoking can be obtained.

  In addition, by using a highly branched cyclic dextrin as a component of a flavoring agent, the storage stability of a plurality of flavors is high, and the amount of each flavoring released during smoking during the storage elapsed time can be stabilized. Smoking articles exhibiting various flavors can be obtained by adding a flavoring agent.

  That is, when cyclodextrin is used as an inclusion holding body for a fragrance as in Patent Document 1 described above, the inclusion mechanism is generally called molecular inclusion, and only about one molecule of fragrance molecule per molecule of cyclodextrin. It is known not to be included (see DRYING TECHNOLOGY, 19 (7), 1385-1395 (2001)). When adding a complex fragrance, it is considered as a problem that the process becomes complicated, such as mixing after individually preparing. Moreover, since cyclodextrin includes a fragrance by the molecular inclusion described above, the inclusion itself may be difficult depending on the fragrance, and the type of the used fragrance may be limited.

  By using the highly branched cyclic dextrin as a component of the flavoring agent as in the embodiment, the flavors can be mixed and included in the highly branched cyclic dextrin without individually including a plurality of flavors. As a result, the storage stability of a plurality of fragrances is high, and since the amount of each fragrance released during smoking during the storage elapsed time can be stabilized, smoking articles exhibiting various flavors by adding this fragrance. Can be obtained.

  Furthermore, by adding the above flavoring agent to a cigarette filter, it is not necessary to consider the influence on the flavor caused by components other than the desired flavor such as a combustion product derived from the holder, and the desired flavor The cigarette (smoking article) which can discharge only can be provided.

  Furthermore, by using a hyperbranched cyclic dextrin as a component of a flavoring agent, it is not limited by the type of flavor used as in the case of using conventional cyclodextrins, and it is not only lipophilic but also a hydrophilic flavor. It can also be applied to contact. Furthermore, since the hyperbranched cyclic dextrin has almost no powdery odor or sweetness, it does not hinder the fragrance and taste of the perfume itself.

  Hereinafter, embodiments of the present invention will be described in detail with reference to the drawings.

Example 1
A powdery flavoring agent was prepared by spray-drying menthol as a flavor and cluster dextrin (registered trademark of Ezaki Glico Co., Ltd.) [hereinafter abbreviated as CCD]. The menthol content in the flavoring agent at the time of preparation was 21.38%.

  A commercially available cigarette with a filter was prepared in which the tobacco rod and the filter were butted together and the entire outer circumferential surface of the filter and the outer circumferential surface portion of the tobacco rod in the vicinity of the butting were encapsulated with chip paper. The filter (length 25 mm) of this cigarette with filter was extracted. By manually placing a 5 mm acetate filter (or charcoal filter) on the tobacco rod side and a 5 mm acetate filter on the suction side, and sandwiching 30 mg of a powdered flavoring agent prepared in advance between the two filters, FIG. Two kinds of cigarettes with a filter for test shown in FIG. In FIG. 1, 1 is a cigarette rod, 2 is a 5 mm length acetate filter (or charcoal filter) butted on the cigarette rod 1, 3 is a 5 mm length acetate filter on the suction side, 4 is 2 The powdered flavoring agent filling portion 5 mm in length filled between the two filters 2 and 3, 5 is the outer peripheral surface of the tobacco rod 1 in the vicinity of the buttocks and the entire outer peripheral surface of the filter 2, the flavoring agent filling portion 4 and the filter 3. It is chip paper that encapsulates parts and integrates these members.

  Each obtained cigarette with a filter for test was inserted into a polypropylene bag, sealed, and stored in an environment at a temperature of 22 ° C. and a humidity of 60%. After storage in the same environment, each test cigarette with a filter was taken out of the polypropylene bag after 0.5 month, 1 month, and 2 months. Each cigarette was decomposed and the powdery flavoring agent was taken out. Menthol in the powdery flavoring agent was subjected to solvent extraction with a mixed solvent of water: hexane = 2: 1, and then the hexane layer was quantified by gas chromatography analysis.

  The ratio (percentage) of the quantified amount of menthol to the reference value was determined using the amount of menthol at the time of producing the test cigarette with filter as a reference value. The result is shown in FIG. 2A shows the change over time in the menthol ratio of a cigarette with a test filter using an acetate filter as a rod-side filter, and B in FIG. 2 shows a test filter using a charcoal filter as a rod-side filter. The time-dependent change of the menthol ratio of the attached cigarette is shown respectively.

  As is clear from FIG. 2, in any case using any of the filters, it was found that the menthol ratio hardly changed over time, and the flavoring agent used in the present invention showed excellent storage stability. .

(Example 2)
Acetate tow was spread by hand, and a powdery flavoring agent similar to that of Example 1 was adhered thereto to produce a flavoring agent-attached acetate filter (length 18 mm). The amount of the fragrance added to the filter was 14 mg per total filter length.

  A cigarette with a filter (mild seven superlite) was prepared, in which the tobacco rod and the filter were butted together and the entire outer circumferential surface of the filter and the outer circumferential surface portion of the tobacco rod near the butted portion were covered with chip paper and integrated. The filter (length 25 mm) of this cigarette with filter was extracted. A cigarette with a test filter shown in FIG. 3 was manufactured by manually placing the powdery flavorant-attached filter (length: 18 mm) on the tobacco rod side and inserting an acetate filter (length: 7 mm) on the suction side. . In FIG. 3, 11 is a tobacco rod, 12 is an acetate filter (length 18 mm) to which the powdered flavoring agent 13 is attached, but 14 is an acetate disposed on the suction side of the acetate filter 12. Filters (length: 7 mm) and 15 are chip papers that encapsulate the entire outer peripheral surfaces of the filters 12 and 14 and the outer peripheral surface portion of the tobacco rod 11 in the vicinity of butting, and integrate these members.

(Comparative Example 1)
A powdery flavoring agent (menthol content: 8.4%) was prepared by spray-drying menthol as a fragrance and cyclodextrin [hereinafter abbreviated as CD]. This flavoring agent was attached to acetate tow which was spread by hand to produce a filter having a length of 18 mm containing the flavoring agent. The amount of the fragrance added to the filter was 12 mg per total filter length. A cigarette with a test filter shown in FIG. 3 similar to that of Example 2 was produced using this powdery flavoring agent-attached filter.

  The obtained cigarette with a test filter of Example 2 and Comparative Example 1 was tested for menthol release during smoking.

  The test conditions are as follows.

  Smoke absorption capacity 35mL / 2sec, smoke absorption interval 60sec, combustion length: The cigarette with a test filter prepared as described above was burned with an automatic smoker at 33mm from the tip on the suction side, and the particle phase component was captured using a Cambridge filter. Gathered. The obtained component was subjected to solvent extraction with methanol and then subjected to gas chromatography analysis to quantify the amount of menthol released. The menthol content in the powdery flavoring agent was quantified by gas chromatography analysis after solvent extraction of the menthol in the powdery flavoring agent with a mixed solvent of water: hexane = 2: 1.

  FIG. 4 shows the menthol release amount and menthol release efficiency (menthol release amount / menthol content in powdery flavoring agent × 100 (%)) by the above test. In addition, the bar graph in FIG. 4 shows the menthol release amount, and the black circle shows the menthol release efficiency.

  As is clear from FIG. 4, the test filter cigarette of Example 2 in which the powdered flavoring agent containing CCD was added to the filter was the test filter of Comparative Example 1 in which the powdery flavoring agent containing CD was added to the filter. It can be seen that both the menthol release amount and the menthol release efficiency are superior to the attached cigarette. Therefore, it was confirmed that the fragrance | flavor containing CCD added to the smoking article of this invention has the outstanding fragrance | flavor release characteristics.

(Example 3)
By mixing three kinds of fragrances of ethyl butyrate [hereinafter abbreviated as EB], isoamyl acetate [hereinafter abbreviated as IA] and isoamyl butyrate [hereinafter abbreviated as IB] and CCD, and then spray drying. A powdery flavoring agent was prepared. Each fragrance | flavor content rate in the fragrance | flavor at the time of preparation was EB: 4.9%, IA: 6.0%, IB: 6.4%.

  A commercially available cigarette with a filter was prepared in which the tobacco rod and the filter were butted together and the entire outer circumferential surface of the filter and the outer circumferential surface portion of the tobacco rod in the vicinity of the butting were encapsulated with chip paper. The filter (length 25 mm) of this cigarette with filter was extracted. The figure described above by manually placing a 5 mm acetate filter on the tobacco rod side and a 5 mm acetate filter on the suction mouth side, and sandwiching 30 mg of a flavoring agent containing three kinds of fragrances prepared in advance between the two filters. A cigarette with a test filter shown in 1 was produced.

  The obtained cigarette with a test filter was inserted into a polypropylene bag, sealed, and stored in an environment at a temperature of 22 ° C. and a humidity of 60%. After storage in the same environment, the cigarette with a test filter was taken out from the polypropylene bag after 0.5 months and 1 month. The cigarette was decomposed and the powdered flavoring agent was taken out. After extracting EB, IA, and IB in the powdered flavoring agent with a mixed solvent of water: ethanol = 6: 4, the amount of EB, IA, and IB after each elapsed time was quantified by gas chromatography analysis.

  The ratio (mg / mg) of the quantified amount of each fragrance to the reference value was determined using the amount of each fragrance at the time of producing the test cigarette with filter as a reference value. The result is shown in FIG. In FIG. 5, A is the change over time in the content ratio of EB, which is a fragrance in the flavoring agent, B is the change over time in the content ratio of IA, which is the fragrance in the flavoring agent, and C is in the flavoring agent. The time-dependent change of the content ratio of IB which is a fragrance | flavor of each is shown.

  As apparent from FIG. 5, the content ratio of the three fragrances blended with the CCD hardly changes with time, and the fragrance containing the CCD and the three fragrances used in the smoking article of the present invention. It can be seen that the agent exhibits excellent storage stability.

Example 4
A cigarette with a test filter similar to that in Example 3 was inserted into a polypropylene bag, sealed, and stored in an environment at a temperature of 22 ° C. and a humidity of 60%. The cigarette with a test filter was taken out from the polypropylene bag after 0.5 months and 1 month had passed since storage in the same environment. The amount of each fragrance released when smoking the cigarette with a filter for test after storage in the same environment, 0.5 months, and 1 month after storage was measured.

  The test conditions are as follows.

  Smoke absorption capacity 35mL / 2sec, smoke absorption interval 60sec, combustion length: The cigarette with a test filter prepared as described above was burned with an automatic smoker at 33mm from the tip on the suction side, and the particle phase component was captured using a Cambridge filter. Gathered. An invinger containing an ethanol solvent was attached to the subsequent stage of the Cambridge filter, and vaporous components that passed through the Cambridge filter were collected. The components collected by the Cambridge filter were subjected to solvent extraction with the ethanol solvent, and then quantified by gas chromatography analysis. Further, the vapor-like components collected by the ethanol solvent in the binger were similarly quantified by gas chromatography analysis. The total value of the values obtained by such gas chromatography analysis was defined as the release amount of each fragrance. In addition, each fragrance in the powdery fragrance was subjected to solvent extraction with a mixed solvent of water: ethanol = 6: 4, and then quantified by gas chromatography analysis, and the obtained value was determined for each fragrance in the powdered fragrance. Content.

  Test after storing each fragrance (EB, IA and IB) when smoking the cigarette with a test filter before storage in the environment as a reference value, and storing in the environment for 0.5 months and 1 month The ratio (mg / mg) of the released amount of each fragrance during smoking of the cigarette with a filter for the reference value was determined. The result is shown in FIG. 6A shows the change over time in the release amount ratio of EB, which is the fragrance in the flavoring agent, B shows the change over time in the release amount ratio of IA, which is the fragrance in the flavoring agent, and C shows the fragrance. Changes over time in the ratio of the amount of IB that is a fragrance in the preparation are shown.

  As is clear from FIG. 6, there is almost no change over time in the ratio of the amount of the three fragrances that are mixed with the CCD in the fragrance, and the three fragrances are combined with the CCD used in the smoking article of the present invention. It can be seen that the mixed flavoring agent exhibits excellent storage stability when the flavor is released.

  DESCRIPTION OF SYMBOLS 1,11 ... Tobacco rod, 2, 3, 12, 14 ... Filter, 4 ... Powdery flavoring agent filling part, 13 ... Powdery flavoring agent.

Claims (7)

  A smoking article, wherein a fragrance containing at least one fragrance and a highly branched cyclic dextrin is added.   The smoking article according to claim 1, wherein the flavoring agent is made by heat drying, vacuum drying or spray drying.   The smoking article according to claim 1, wherein the fragrance is a hydrophilic fragrance.   The smoking article according to claim 1, wherein the fragrance is a lipophilic fragrance.   The smoking article according to claim 1, wherein two or more kinds of the fragrance are contained in the flavoring agent.   The smoking article according to claim 1, wherein the flavoring agent has a composition in which 10 to 10,000 parts by weight of the highly branched cyclic dextrin is blended with 100 parts by weight of the flavor.   The smoking article according to claim 1, wherein the flavoring agent is powdery or granular.

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