KR20010112601A - Composition of apricot concentration for tobacco casing and manufacturing technology thereof - Google Patents
Composition of apricot concentration for tobacco casing and manufacturing technology thereof Download PDFInfo
- Publication number
- KR20010112601A KR20010112601A KR1020010032456A KR20010032456A KR20010112601A KR 20010112601 A KR20010112601 A KR 20010112601A KR 1020010032456 A KR1020010032456 A KR 1020010032456A KR 20010032456 A KR20010032456 A KR 20010032456A KR 20010112601 A KR20010112601 A KR 20010112601A
- Authority
- KR
- South Korea
- Prior art keywords
- apricot
- concentrate
- tobacco
- weight
- reaction
- Prior art date
- Legal status (The legal status 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 status listed.)
- Ceased
Links
- 244000018633 Prunus armeniaca Species 0.000 title claims abstract description 40
- 235000009827 Prunus armeniaca Nutrition 0.000 title claims abstract description 40
- 239000000203 mixture Substances 0.000 title claims abstract description 38
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 235000002637 Nicotiana tabacum Nutrition 0.000 title claims description 42
- 244000061176 Nicotiana tabacum Species 0.000 title description 5
- 239000012141 concentrate Substances 0.000 claims abstract description 71
- 239000000796 flavoring agent Substances 0.000 claims abstract description 34
- 235000019634 flavors Nutrition 0.000 claims abstract description 33
- 238000006243 chemical reaction Methods 0.000 claims abstract description 26
- 244000140975 Prunus simonii Species 0.000 claims abstract description 24
- 235000015573 Prunus simonii Nutrition 0.000 claims abstract description 23
- 235000000346 sugar Nutrition 0.000 claims abstract description 12
- 150000001413 amino acids Chemical class 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 9
- 239000000284 extract Substances 0.000 claims abstract description 8
- 150000008163 sugars Chemical class 0.000 claims abstract description 5
- 239000002904 solvent Substances 0.000 claims abstract description 4
- 241000208125 Nicotiana Species 0.000 claims description 37
- MTHSVFCYNBDYFN-UHFFFAOYSA-N diethylene glycol Chemical compound OCCOCCO MTHSVFCYNBDYFN-UHFFFAOYSA-N 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 11
- QNAYBMKLOCPYGJ-UHFFFAOYSA-N Alanine Chemical compound CC([NH3+])C([O-])=O QNAYBMKLOCPYGJ-UHFFFAOYSA-N 0.000 claims description 10
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims description 10
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 10
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 claims description 10
- KZSNJWFQEVHDMF-BYPYZUCNSA-N L-valine Chemical compound CC(C)[C@H](N)C(O)=O KZSNJWFQEVHDMF-BYPYZUCNSA-N 0.000 claims description 10
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 claims description 9
- 229940024606 amino acid Drugs 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- SRBFZHDQGSBBOR-IOVATXLUSA-N D-xylopyranose Chemical compound O[C@@H]1COC(O)[C@H](O)[C@H]1O SRBFZHDQGSBBOR-IOVATXLUSA-N 0.000 claims description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 6
- 238000006386 neutralization reaction Methods 0.000 claims description 6
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 5
- 239000004471 Glycine Substances 0.000 claims description 5
- FFEARJCKVFRZRR-UHFFFAOYSA-N L-Methionine Natural products CSCCC(N)C(O)=O FFEARJCKVFRZRR-UHFFFAOYSA-N 0.000 claims description 5
- FFEARJCKVFRZRR-BYPYZUCNSA-N L-methionine Chemical compound CSCC[C@H](N)C(O)=O FFEARJCKVFRZRR-BYPYZUCNSA-N 0.000 claims description 5
- 229930195722 L-methionine Natural products 0.000 claims description 5
- 229910021529 ammonia Inorganic materials 0.000 claims description 5
- 229960001230 asparagine Drugs 0.000 claims description 5
- 229950010030 dl-alanine Drugs 0.000 claims description 5
- 229960004452 methionine Drugs 0.000 claims description 5
- 239000000600 sorbitol Substances 0.000 claims description 5
- 229960004295 valine Drugs 0.000 claims description 5
- PYMYPHUHKUWMLA-UHFFFAOYSA-N arabinose Natural products OCC(O)C(O)C(O)C=O PYMYPHUHKUWMLA-UHFFFAOYSA-N 0.000 claims description 3
- SRBFZHDQGSBBOR-UHFFFAOYSA-N beta-D-Pyranose-Lyxose Natural products OC1COC(O)C(O)C1O SRBFZHDQGSBBOR-UHFFFAOYSA-N 0.000 claims description 3
- 239000007810 chemical reaction solvent Substances 0.000 claims description 3
- 235000011187 glycerol Nutrition 0.000 claims description 3
- 235000013772 propylene glycol Nutrition 0.000 claims description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 2
- 229930091371 Fructose Natural products 0.000 claims description 2
- 239000005715 Fructose Substances 0.000 claims description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 150000004676 glycans Chemical class 0.000 claims description 2
- 229960002449 glycine Drugs 0.000 claims description 2
- 150000002772 monosaccharides Chemical class 0.000 claims description 2
- 229920001282 polysaccharide Polymers 0.000 claims description 2
- 239000005017 polysaccharide Substances 0.000 claims description 2
- 239000011541 reaction mixture Substances 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- WVDDGKGOMKODPV-UHFFFAOYSA-N Benzyl alcohol Chemical compound OCC1=CC=CC=C1 WVDDGKGOMKODPV-UHFFFAOYSA-N 0.000 claims 3
- 235000019445 benzyl alcohol Nutrition 0.000 claims 1
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 244000250129 Trigonella foenum graecum Species 0.000 abstract description 2
- 235000001484 Trigonella foenum graecum Nutrition 0.000 abstract description 2
- 235000001019 trigonella foenum-graecum Nutrition 0.000 abstract description 2
- VHUUQVKOLVNVRT-UHFFFAOYSA-N Ammonium hydroxide Chemical compound [NH4+].[OH-] VHUUQVKOLVNVRT-UHFFFAOYSA-N 0.000 abstract 1
- 235000011114 ammonium hydroxide Nutrition 0.000 abstract 1
- 235000019504 cigarettes Nutrition 0.000 description 15
- 238000004458 analytical method Methods 0.000 description 8
- 239000003205 fragrance Substances 0.000 description 8
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 239000004909 Moisturizer Substances 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 230000007794 irritation Effects 0.000 description 3
- 230000001333 moisturizer Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- VQKFNUFAXTZWDK-UHFFFAOYSA-N 2-Methylfuran Chemical compound CC1=CC=CO1 VQKFNUFAXTZWDK-UHFFFAOYSA-N 0.000 description 2
- 241000208140 Acer Species 0.000 description 2
- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 238000013329 compounding Methods 0.000 description 2
- WQOXQRCZOLPYPM-UHFFFAOYSA-N dimethyl disulfide Chemical compound CSSC WQOXQRCZOLPYPM-UHFFFAOYSA-N 0.000 description 2
- 235000020765 fenugreek extract Nutrition 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 229940068517 fruit extracts Drugs 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- CAWHJQAVHZEVTJ-UHFFFAOYSA-N methylpyrazine Chemical compound CC1=CN=CC=N1 CAWHJQAVHZEVTJ-UHFFFAOYSA-N 0.000 description 2
- 235000019645 odor Nutrition 0.000 description 2
- 239000008213 purified water Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- QMMFVYPAHWMCMS-UHFFFAOYSA-N Dimethyl sulfide Chemical compound CSC QMMFVYPAHWMCMS-UHFFFAOYSA-N 0.000 description 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 description 1
- AMIMRNSIRUDHCM-UHFFFAOYSA-N Isopropylaldehyde Chemical compound CC(C)C=O AMIMRNSIRUDHCM-UHFFFAOYSA-N 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 206010043521 Throat irritation Diseases 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 150000001728 carbonyl compounds Chemical class 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 125000004029 hydroxymethyl group Chemical group [H]OC([H])([H])* 0.000 description 1
- 235000021374 legumes Nutrition 0.000 description 1
- 229940010454 licorice Drugs 0.000 description 1
- 235000019462 natural additive Nutrition 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- WVDDGKGOMKODPV-ZQBYOMGUSA-N phenyl(114C)methanol Chemical compound O[14CH2]C1=CC=CC=C1 WVDDGKGOMKODPV-ZQBYOMGUSA-N 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 238000002470 solid-phase micro-extraction Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
Classifications
-
- 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
- A24B15/302—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances by natural substances obtained from animals or plants
-
- 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
- A24B15/10—Chemical features of tobacco products or tobacco substitutes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- General Health & Medical Sciences (AREA)
- Toxicology (AREA)
- Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
본 발명은 살구-자두 혼합 농축물에 페니그릭(Fenugreek) 추출물, 아미노산, 당류, 용매, 암모니아수를 혼합하여 고온에서 가열 반응시켜 만든 리액션 후레바(Reaction Flavor)를 포함하는 것을 특징으로 하는 담배 가향용 살구 농축 조성물 및 그의 제조방법에 관한 것이다.The present invention comprises a reaction Flavor (Reaction Flavor) made by heating a reaction at a high temperature by mixing a Phenrig (Fenugreek) extract, amino acids, sugars, solvents, ammonia water to apricot-plum mixture concentrate Apricot concentrate composition and method for producing the same.
Description
본 발명은 담배가향용 살구 농축 조성물 및 그의 제조방법에 관한 것이다.The present invention relates to a tobacco apricot concentrate composition and a manufacturing method thereof.
담배는 크게 두종류로 분류하는데 하나는 미국형 담배이고, 또하나는 영국형 담배이다. 미국형 담배의 특징은 황색종, 버어리종, 오리엔트종 담배와 기타 판상엽, 주맥 등을 배합하고, 여기에 당, 향료등의 가향제와 글리세린등의 보습제를 가하여 담배맛의 조화를 유도한 담배이고, 영국형 담배의 특징은 보습제등의 기본첨가제와 엽배합만으로 자연스런 담배맛을 구현하게 된 것이다.There are two main types of cigarettes: American cigarettes and British cigarettes. The characteristics of American cigarettes are yellow, burley, orient cigarettes and other leaflets and abacus, and a flavoring agent such as sugar and fragrance and a moisturizer such as glycerin are added to induce harmony of tobacco taste. Tobacco, British type is characterized by the natural additives such as moisturizers and leaf combinations to achieve a natural tobacco taste.
우리나라 담배는 미국형 담배에 속하며, 담배의 맛을 조화롭게 하기위해 1차가향과 2차 가향으로 담배맛을 개선시키고 있다.Tobacco in our country belongs to the American cigarettes, and in order to harmonize the taste of cigarettes, it improves the taste of tobacco with primary and secondary flavors.
1차 가향료(Casing Sauce)에는 주로 당류, 코코아, 리코리스, 보습제, 과일, 식물 추출물, 페니그릭 추출물 등을 사용하는데 이들은 버어리종의 알카리도를 낮추어 자극이나 이취미 생성을 억제하고, 가열반응을 증진시켜 버어리엽 특유의 향 끽미를 증진시키도록한다.The primary flavoring (Casing Sauce) mainly used sugars, cocoa, licorice, moisturizers, fruit, plant extracts, phenigrig extracts, etc. They lower the alkalinity of Burley species to inhibit irritation or taste production, heating reaction Enhance the unique flavor of the burley leaf.
특히, 1차 가향에 쓰이는 원료 중에 담배의 이취미 생성을 억제하고 향 끽미를 증진시키는 과일 추출물을 흔히 적용하고 있는데, 과일추출물은 농축하는 과정에서 각종 휘발성 향기성분들의 손실이 이루어져 당류 보강과 연기의 pH중화에만 그치는 등의 최소한의 효과를 보이는 단점이있다.In particular, among the raw materials used in primary fragrances, fruit extracts are commonly applied to suppress the production of odors and to enhance the taste of tobacco. Fruit extracts are concentrated in the process of concentrating sugars and reducing smoke. It has the disadvantage of showing minimal effect such as only pH neutralization.
이에 본 발명자들은 종래의 담배 맛을 개선하기 위하여, 살구-자두 혼합 농축물과 함께 구수하면서도 단 냄새를 지니고있는 페니그릭(Fenugreek) 추출물을 소량의 5종 아미노산 등과 혼합하고 가열반응시킨 혼합액을 다시 살구-자두 혼합 농축물에 혼합함으로써 담배의 맛을 증진시키고 신선한 감미를 부여할 수 있는 담배 가향용 살구 농축 조성물을 제공하는 것을 목적으로 하여 본 발명을 완성하게 되었다.In order to improve the conventional tobacco taste, the present inventors mixed the apricot-plum mixed concentrate with a small amount of five amino acids and a phenolic (Fenugreek) extract having a sweet smell while being heated and reacted again. The present invention has been completed with the object of providing a tobacco-flavored apricot concentrate composition which can enhance the taste of tobacco and impart a fresh sweetness by mixing with a plum mixture concentrate.
도 1은 순수 살구-자두 혼합 농축물의 휘발성 향기성분을 분석한 크로마토그램이다.1 is a chromatogram analysis of volatile aroma components of pure apricot-plum mixed concentrate.
도 2는 리액션 후레바(Reaction Flavor)의 휘발성 향기성분을 분석한 크로마토그램이다.Figure 2 is a chromatogram analysis of the volatile flavor components of the reaction Flavor (Reaction Flavor).
본 발명은 살구-자두 혼합 농축물과 페니그릭(Fenugreek) 추출물을혼합하고, 여기에 아미노산과 당류 용매를 첨가하여 교반조에서 혼합하고, 이 혼합물에 암모니아를 첨가하여 교반하면서 가열반응시킨 후, 냉각하여 리액션 후레바(Rection Flavor)를 완성하는 1 단계;The present invention mixes the apricot-plum mixed concentrate and the Fenugreek extract, adds an amino acid and a saccharide solvent, and mixes the mixture in a stirring bath. The mixture is heated and stirred while adding ammonia to the mixture, followed by cooling. Step 1 to complete the reaction Flavor (Reaction Flavor);
완성된 리액션 후레바를 다시 살구-자두 혼합 농축물, 소르비톨, 디에틸렌글리콜과 함께 교반조에서 혼합시키고, pH 중화작업을 하는 2 단계를 포함하여 제조되는 것을 특징으로하는 담배 가향용 살구 농축물 및 그의 제조방법에 관한 것이다.Completed reaction flavored apricot-flavored apricot concentrate, characterized in that it comprises two steps of mixing again with apricot-plum mixed concentrate, sorbitol, diethylene glycol in a stirring tank, and pH neutralization It relates to a manufacturing method.
본 발명에서 사용하는 살구 농축물은, 살구 원과의 이물질과 씨를 제거하고 압착 후 착즙액을 얻고, 여기서 얻은 착즙액을 효소처리하고 원심탈수를 이용하여 여과한 다음 여과한 액을 감압 농축기에 넣고 당도가 약 70이 되도록 농축된 것 이며, 자두 농축물도 살구 원과 대신 자두 원과를 사용한 것을 제외하면 살구 농축물의 제조방법과 동일하게 제조된 것으로, 본 발명에서는 WIXON 사(미국)의 제품(제품명 : 살구 농축물, 자두농축물)을 사용하였다.The apricot concentrate used in the present invention is obtained by removing the foreign matter and seeds of the apricots and compressing to obtain a juice solution, the obtained juice solution is enzymatically treated, filtered by centrifugal dehydration, and the filtered solution is placed in a reduced pressure concentrator. The sugar content is concentrated to about 70, and the plum concentrate is prepared in the same way as the apricot concentrate, except that the plum apricots instead of apricots, and in the present invention, the product of WIXON (USA) : Apricot concentrate and prune concentrate) were used.
페니그릭은 담배용 향료 소재로 사용되는 대표적인 향신료로 콩과 식물에 속한다. 페니그릭 추출물은 1차 가향료로 사용되는데 담배에 적용하는 목적은 원료 잎담배가 가지고 있는 이취미를 차단해 주거나 다른 향료의 특성을 증대시키는 역할을 하기 때문이다. 구수하면서도 강한 단 냄새를 가지고 있으면서 적절히 희석하면 매플(Maple)과 커리(Curry)를 연상시키는 향을 발현하며, 매플 특유의 향을 발현시킬 목적으로 아니스(Anise)계의 향신료와 병용하여 자주 사용된다(참조 : "담배연구의 최근동향" 한국 연초 학회 1997). 본 발명에서는 페니그릭 추출물로서 MEER 사(미국)의 제품(제품명 : Fenugreek Extract)을 사용하였다.Pennygris is a typical spice used as a fragrance for tobacco and belongs to legumes. Phenrig extract is used as a primary fragrance because the purpose of applying to tobacco is to block the odor of raw leaf tobacco or to increase the characteristics of other flavors. Properly diluted with a sweet and strong sweet smell, it expresses aroma reminiscent of Maple and Curry, and is often used in combination with anise-based spices for the purpose of expressing the unique flavor of Maple. (See "Recent Trends in Cigarette Research," Korea Tobacco Society, 1997). In the present invention, a product (product name: Fenugreek Extract) manufactured by MEER Corporation (USA) was used as the phenigrig extract.
본 발명은 살구 농축 조성물 총 중량에 대하여 리액션 후레바 5.0~10.0 중량%, 2 단계의 살구-자두 혼합 농축물 60.0~90.0 중량%, 소르비톨 4.0~8.0 중량% 및 디에틸렌 글리콜 7.0~13.0 중량%를 포함하는 것이 바람직하다.The present invention relates to 5.0-10.0% by weight of reacted freba, 60.0-90.0% by weight of the two-stage apricot-rich concentrate, 4.0-8.0% by weight of sorbitol and 7.0-13.0% by weight of diethylene glycol. It is preferable to include.
상기의 리액션 후레바는 1 단계의 살구-자두 혼합 농축물을 15.0~35.0 중량%, 페니그릭 추출물 15.0~45.0 중량%, 아미노산 5.0~15.0 중량%, 당류 8.0~20.0 중량%, 암모니아(28%) 0.5~3.0 중량%를 포함하는 것이 바람직하다.The reaction flavor bar is 15.0 ~ 35.0% by weight of the apricot-plum mixed concentrate of the first stage, 15.0 ~ 45.0% by weight of the penny grill, 5.0-15.0% by weight of amino acid, It is preferable to contain 8.0-20.0 weight% of saccharides, and 0.5-3.0 weight% of ammonia (28%).
아미노산은 L-발린, L-메치오닌, L-아스파라긴 , DL-알라닌 또는 글리신 중에서 선택된 하나 이상의 것으로 이루어진 것을 사용하며, 아미노산 총 중량에 대하여 L-메티오닌 8.0~15.0 중량%, L-아스파라긴 15.0~45.0 중량%, L-발린 15.0~30.0 중량%, 글리신 8.0~30.0 중량% 및 DL-알라닌 15.0~45.0 중량%을 포함하는 것이 바람직하다.The amino acid is one consisting of one or more selected from L-valine, L-methionine, L-asparagine, DL-alanine or glycine, L-methionine 8.0-15.0 wt%, L-asparagine 15.0-45.0 wt% %, L-valine 15.0-30.0 wt%, glycine 8.0-30.0 wt% and DL-alanine 15.0-45.0 wt%.
당류는 글루코스, 프럭토스, 슈크로스, 말토스, 자일로스와 같은 단당류 및 다당류 중에서 선택된 1종 또는 2종 이상의 혼합물을 사용하는 것이 바람직하다.As the sugar, it is preferable to use one or a mixture of two or more selected from monosaccharides and polysaccharides such as glucose, fructose, sucrose, maltose and xylose.
상기의 리액션 후레바 제조시에 반응 용매로는 프로필렌 글리콜, 글리세린, 벤질 알콜 중에서 선택된 1종 또는 2종 이상의 혼합물을 사용하는 것이 바람직하며, 반응 온도와 시간은 당류와 용매의 종류에 따라서 달라질수 있으나 80~120℃에서 4~5 시간동안 반응시키는 것이 바람직하다.As a reaction solvent at the time of the reaction flavor production, It is preferable to use one or two or more mixtures selected from propylene glycol, glycerin and benzyl alcohol, and the reaction temperature and time may vary depending on the type of sugars and solvents, but they may be reacted at 80 to 120 ° C. for 4 to 5 hours. It is preferable.
상기에서 pH 중화작업은 30-50% NaOH용액을 사용하여 pH가 3.5-4.5안에 들도록 하는 것이 바람직하다.In the above pH neutralization operation, it is preferable that the pH is within 3.5-4.5 using 30-50% NaOH solution.
리액션 후레바의 제조시에 사용되는 1 단계의 살구-자두 혼합 농축물은 상기의 살구 농축물과, 자두 농축물을 교반조에 투입 후 혼합시켜 제조하며, 살구 농축물 30.0~70.0 중량%와, 자두농축물 30.0~70.0 중량%를 포함하는 것이 바람직하다.The apricot-plum mixed concentrate of step 1 used in the preparation of the reaction flavored bar is prepared by mixing the apricot concentrate and the plum concentrate in a stirring tank, and mixing the apricot concentrate with 30.0-70.0 wt% It is preferred to include 30.0-70.0 wt% concentrate.
2 단계에서 사용하는 살구-자두 혼합 농축물도 위와 동일한 방법으로 제조하지만, 살구 농축물 25.0~55.0 중량%와, 자두농축물 45.0~75.0 중량%를 포함하는 것이 바람직하다.The apricot-plum mixed concentrate used in step 2 is also prepared by the same method as above, but preferably contains 25.0-55.0 wt% of apricot concentrate and 45.0-75.0 wt% prune concentrate.
본 발명에 있어서 필요에 따라서는 반응 혼합물이나 반응생성물에 필요한 향료를 첨가하여 향을 보완할 수도 있다.In the present invention, if necessary, the fragrance may be supplemented by adding a fragrance necessary for the reaction mixture or the reaction product.
본 발명에 의하여 제조된 살구 농축 조성물은 정수와 혼합하여 담배엽 1Kg당 15g이 되도록 분무 가향하는 방법으로 담배에 처리할 수 있는 바, 사용량은 잎담배의 종류와 각초에 배합되는 주맥, 판상엽 등 잎담배 이외의 배합성분의 배합량에 의하여 결정된다. 또한 필요에 따라서는 판상엽 제조시 판상엽에 처리하여 권련 담배에 배합할 수도 있다.The apricot concentrate composition prepared according to the present invention can be treated with tobacco by mixing with purified water so as to spray 15g per 1g of tobacco leaves, and the amount used is leaf tobacco and leaf tobacco such as jujube and plate leaf compounded in each herb. It determines with the compounding quantity of other compounding components. In addition, if necessary, the platelets may be treated in the platelets and blended into the cigarette tobacco.
이하에서, 실시예 및 실험예를 통하여 본 발명을 더욱 상세하게 설명하나 이에 의하여 본 발명의 범위가 제한 되는 것은 아니다.Hereinafter, the present invention will be described in more detail with reference to Examples and Experimental Examples, but the scope of the present invention is not limited thereto.
실시예 1. 살구 농축 조성물의 제조Example 1 Preparation of Apricot Concentrate Composition
1) Reaction Flavor의 제조1) Preparation of Reaction Flavor
동일한 양의 살구와 자두 농축물을 혼합한 살구-자두 혼합 농축물 20.8g 과 페니그릭 추출물 20g 을 혼합하여 교반했다. 여기에 L-발린 1g, L-메치오닌 0.5g, L-아스파라긴 1g, DL-알라닌 2g 및 글리신 1g과 자일로스 10g 을 첨가하여 프로필렌글리콜 43.5g 과 교반조에서 혼합했다. 이 혼합물에 암모니아(28%) 1g 을 첨가하여 온도 90±2℃에서 4~5시간 교반하며 반응시켰다. 이를 냉각하여 리액션 후레바 100g 을 얻었다.Apricot-plum mixed concentrate 20.8 g, in which the same amount of apricot and plum concentrate were mixed, and 20 g of penny-rig extracts were mixed and stirred. 1 g of L-valine, 0.5 g of L-methionine, 1 g of L-asparagine, 2 g of DL-alanine, 1 g of glycine and 10 g of xylose were added, and it mixed with 43.5 g of propylene glycol and the stirring tank. 1 g of ammonia (28%) was added to the mixture and reacted at a temperature of 90 ± 2 ° C. for 4-5 hours with stirring. This was cooled to obtain 100 g of reaction flavor bar.
2) 2 단계의 살구-자두 혼합 농축물의 제조2) Preparation of Two Stages of Apricot-Prune Blend Concentrate
살구 농축물 50g 과 자두농축물 50g 을 교반조에 투입 후 혼합시키고, 완전히 교반이 끝난 후 순수 살구-자두 혼합 농축액 100g 을 얻었다.50 g of apricot concentrate and 50 g of plum concentrate were put into a mixing vessel and mixed, and after complete stirring, 100 g of pure apricot-plum mixed concentrate was obtained.
3) 살구 농축 조성물의 제조3) Preparation of Apricot Concentrate Composition
1 단계에서 완성된 리액션 후레바 6g 을 상기 2)에서 얻은 살구-자두 농축물 80 g, 소르비톨(70%) 5g, 디에틸렌 글리콜 9g 과 함께 교반조에 투입 후 교반조에서 혼합 시켰다. 완전히 교반이 끝난 용액에 30-50% NaOH용액을 투입하여 pH가 3.5~4.5안에 들도록 pH 중화작업을 했다.Reaction Flavor 6g, which was completed in step 1, was added to the stirring tank together with 80 g of the apricot-plum concentrate obtained in 2), 5 g of sorbitol (70%), and 9 g of diethylene glycol, followed by mixing in a stirring tank. 30-50% NaOH solution was added to the fully stirred solution, and pH neutralization was performed so that the pH was within 3.5-4.5.
pH 중화작업이 끝난 용액은 품질 검사 과정에서 pH 3.5~4.5, 당도 67-71, 비중 0.319-1.344, 회분(Ash) 2.0-3.0안에 들어가는지 확인 후 포장 과정을 거쳐 살구 농축 조성물 제품을 완성했다.After the pH neutralization, the solution was checked for pH 3.5-4.5, sugar content 67-71, specific gravity 0.319-1.344, and ash 2.0-3.0, and then packaged to complete the apricot concentrate composition.
실험예 1. 휘발성 향기성분포집 전처리 및 분석Experimental Example 1. Pretreatment and Analysis of Volatile Flavor Compounds
1. 상기의 실시예 1의 1)과 2)에서 얻은 각각의 시료 100g을 샘플병에 넣고 밀봉한 후 30℃에서 1시간 방치 후 상단에 SPME(Solid Phase Microextraction) 시린지(Syringe)를 장착하여 2시간 동안 샘플병의 상층부에서 휘발성 성분을 흡착 포집했다.1.Put 100 g of each sample obtained in Example 1) and 2) above into a sample bottle and seal the sample. Volatile components were adsorbed and trapped at the top of the sample bottle over time.
2. SPME 시린지 피버(Fiber)에 포집된 휘발성 향기성분을 GC/MSD 분석하여 성분을 확인하고 대비하였다. 이때 기기분석조건은 분석기기명 HP 5890 GC/HP 5971 MSD이며, 사용 컬럼은 HP-5 (60m×0.25mm) 모세관 컬럼이다. 주입구 온도는 250℃와 계면(Interface)온도는 280℃로 조정하였다. 휘발성 향기성분 분석시 GC오븐의 온도는 50℃에서 5분간 유지 후 분당 3℃씩 승온하여 250℃까지 승온 분석하였다.2. The volatile aroma components collected in SPME syringe Fiber (Gber) were identified by GC / MSD analysis to check and prepare the components. At this time, the instrument analysis conditions are the analyzer HP 5890 GC / HP 5971 MSD, and the column used is HP-5 (60m × 0.25mm) capillary column. The inlet temperature was adjusted to 250 ° C and the interface temperature to 280 ° C. In the analysis of volatile flavor components, the temperature of the GC oven was maintained at 50 ° C. for 5 minutes, and then heated up by 3 ° C. per minute to 250 ° C.
3. 분석 결과3. Analysis result
이상 실시예 1에서 제조한 Reaction Flavor와 순수 살구-자두 혼합 농축물을 전술한 성분 분석 방법에 따라 분석하고 그 결과를 표 1과 도 1, 도 2 로 나타내었다.Reaction Flavor and pure apricot-plum mixed concentrate prepared in Example 1 were analyzed according to the above-described component analysis method and the results are shown in Table 1 and FIGS. 1 and 2.
상기 표 1에서 알 수 있는 바와 같이 살구-자두 혼합 농축물의 향기성분에서는 아세트산, 퍼푸랄(Furfural), 5-메틸 퍼푸랄, 5-(히드록시 메틸)퍼푸랄이 존재한 반면 당과 아미노산의 가열반응에 의해 생성된 리액션 후레바에서는 아세트알데히드 P.G.A, 2-푸랄데히드(Furaldehyde), 이소부틸알데히드 P.G.A, 2-메틸푸란, 디메틸 디설파이드, 메틸 피라진, 퍼푸릴 메틸 설파이드 등과 같이 담배엽(특히, burley)의 거친 끽미를 완화하고 특유의 끽미적 특성을 살리는데 도움을 주는 피라진, 에테르, 카르보닐화합물 등이 많이 함유되어 있음을 알 수 있다.As can be seen in Table 1, in the aroma component of the apricot-plum mixed concentrate, acetic acid, furfural, 5-methyl perfural, 5- (hydroxymethyl) perfural are present, while heating of sugar and amino acids. In the reaction flavor produced by the reaction, tobacco leaves (especially burley) such as acetaldehyde PGA, 2-furaldehyde, isobutylaldehyde PGA, 2-methylfuran, dimethyl disulfide, methyl pyrazine, perfuryl methyl sulfide, etc. It can be seen that it contains a lot of pyrazine, ether, and carbonyl compounds, which help to alleviate the coarse taste of the fruit and to make use of the unique taste characteristics.
따라서, 본 발명에 따라 제조되는 담배 가향용 살구 농축 조성물은 과일 농축물을 사용한 효과를 그대로 유지하면서도 상기와 같은 리액션 후레바의 성분들이 포함되어 담배의 자극성을 완하시킴으로써 담배의 맛과 향을 월등히 향상시킬 수 있다.Therefore, the tobacco flavored apricot concentrate composition prepared according to the present invention includes the components of the above-mentioned reaction flavor bar while maintaining the effect of using the fruit concentrate, thereby relieving the irritation of the cigarette, thereby greatly improving the taste and flavor of the cigarette. You can.
실험예 2.Experimental Example 2.
본 발명의 살구 농축 조성물을 사용하여 담배를 제조하고 평가 시험을 하였다.Tobacco was prepared and evaluated using the apricot concentrate composition of the present invention.
제조예 1.Preparation Example 1.
버어리 후엽 2등급 50%, 박엽 2등급 50%를 배합한 후 0.7-1.0mm로 절각한다. 발명품 살구 농축물 M-4506을 정수와 혼합하여 담배엽 1Kg당 15g이 되도록 분무 가향하여 1일 숙성한다. 숙성한 엽을 130℃에서 수분함량이 12.5%가 되도록 토스팅(Toasting) 작업을 한다. 토스팅 작업 후 권련을 제조한다.Burley laryngeal 2nd grade 50%, thin leaf 2nd grade 50% is mixed and cut into 0.7-1.0mm. Inventive Apricot Concentrate M-4506 is mixed with purified water and spray-dried to 15 g per 1 kg of tobacco leaves. Toasting the mature leaves to 12.5% moisture content at 130 ℃. After making a toasting work, manufacture a cigarette.
제조예 2.Preparation Example 2.
실시예 1의 2)에서 제조한 살구-자두 혼합 농축물을 적용하여 제조예 1과 동일한 방법으로 권련을 제조한다.Apricots are prepared in the same manner as in Preparation Example 1 by applying the apricot-plum mixed concentrate prepared in Example 2).
상기와 같이 제조된 권련 담배는 시끽시 향끽미 선호도를 숙련된 패널요원에의한 순위법으로 평가하고 그 결과를 표 2에 기재하였다.Cigarette cigarettes prepared as described above were evaluated by the taste ranking method by the experienced panelists in tasting taste and the results are shown in Table 2.
표 2의 관능검사 테스트로 알 수 있는 바와 같이 본 발명 살구 농축 조성물을 사용한 담배는 종래의 순수 살구-자두 혼합 농축물을 사용한 담배에 비해 담배 맛이 향상되었음을 알 수 있다. 또한, 본 발명 살구 농축 조성물을 사용하여 담배를 제조하면 담배의 맛과 향이 월등히 향상되고 목자극성이 완화된 것으로 판명되었다. 특히 페니그릭 농축물의 첨가는 담배엽 잡취 제거에 탁월한 효과를 보였다.As can be seen from the sensory test of Table 2, the tobacco using the apricot concentrate composition of the present invention can be seen that the tobacco taste is improved compared to the tobacco using the conventional pure apricot-plum mixed concentrate. In addition, the production of tobacco using the apricot concentrate composition of the present invention was found to significantly improve the taste and aroma of the tobacco and to reduce the stimulation of the throat. In particular, the addition of penny-rich concentrate showed an excellent effect on the removal of tobacco leaf debris.
본 발명의 담배가향용 살구 농축 조성물은 살구-자두 혼합 농축물에 리액션 후레바를 첨가함으로써 담배 맛에 살구-자두 혼합 농축물 고유의 향과 맛을 유지하면서도 담배의 자극성을 완화시켜 맛과 향이 월등히 향상되고 목자극성이 완화된 효과를 갖는 담배의 제공을 가능하게 한다.Tobacco-flavored apricot concentrate composition of the present invention by adding a reaction flavor to the apricot-plum mix concentrate while maintaining the inherent aroma and taste of the apricot-plum mix concentrate, while relieving the irritation of tobacco significantly improve taste and flavor It is possible to provide a cigarette having an effect that has a milder throat irritation.
Claims (11)
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020010032456A KR20010112601A (en) | 2001-06-11 | 2001-06-11 | Composition of apricot concentration for tobacco casing and manufacturing technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020010032456A KR20010112601A (en) | 2001-06-11 | 2001-06-11 | Composition of apricot concentration for tobacco casing and manufacturing technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20010112601A true KR20010112601A (en) | 2001-12-20 |
Family
ID=19710625
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020010032456A Ceased KR20010112601A (en) | 2001-06-11 | 2001-06-11 | Composition of apricot concentration for tobacco casing and manufacturing technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20010112601A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004093575A1 (en) * | 2003-04-23 | 2004-11-04 | Un-Mam Ko | The mouth spice cigarettes goods |
| CN105533797A (en) * | 2016-01-29 | 2016-05-04 | 广西中烟工业有限责任公司 | Preparation method of almond extract and application of almond extract in cigarettes |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3920026A (en) * | 1972-03-07 | 1975-11-18 | Liggett & Myers Inc | Tobacco with flavor enhancer |
| KR900013887A (en) * | 1989-03-07 | 1990-10-22 | 홍두표 | Tobacco flavor and its manufacturing method |
| KR910019546A (en) * | 1990-05-16 | 1991-12-19 | 유광근 | Cocoa Heating Reaction Fragrance Production Method |
| KR20020029444A (en) * | 2000-08-31 | 2002-04-19 | 강병광 | Orient tobacco casing and method for preparing the same |
-
2001
- 2001-06-11 KR KR1020010032456A patent/KR20010112601A/en not_active Ceased
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3920026A (en) * | 1972-03-07 | 1975-11-18 | Liggett & Myers Inc | Tobacco with flavor enhancer |
| KR900013887A (en) * | 1989-03-07 | 1990-10-22 | 홍두표 | Tobacco flavor and its manufacturing method |
| KR910019546A (en) * | 1990-05-16 | 1991-12-19 | 유광근 | Cocoa Heating Reaction Fragrance Production Method |
| KR20020029444A (en) * | 2000-08-31 | 2002-04-19 | 강병광 | Orient tobacco casing and method for preparing the same |
Non-Patent Citations (3)
| Title |
|---|
| USRE032095 B * |
| 한국연초학회 45회 학술발표회, pp.21-34, 2001.05. (26)쪽 향의 종류 및 효과 참조 * |
| 한국연초학회 담배과학 국제학술대회, pp.114-133, 1997. 전문참조 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2004093575A1 (en) * | 2003-04-23 | 2004-11-04 | Un-Mam Ko | The mouth spice cigarettes goods |
| CN105533797A (en) * | 2016-01-29 | 2016-05-04 | 广西中烟工业有限责任公司 | Preparation method of almond extract and application of almond extract in cigarettes |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN111418883B (en) | Tobacco flavor and preparation method thereof | |
| CN104403794A (en) | Preparation method and application of Pu'er tea extract to cigarettes | |
| CN102960848B (en) | Application of citronella slag in cigarette manufacturing and preparation method of tobacco leaves reconstituted from citronella | |
| CN102613691B (en) | Preparation method and application of tobacco flavor | |
| CN101569438B (en) | Method for preparing mulberry tobacco spice | |
| KR100217828B1 (en) | Perfume manufacturing method comprising a low nicotine tobacco extract for tobacco flavor and tobacco extract | |
| AU2021105683A4 (en) | Extraction method of Amygdalus triloba flower extract and its application in tobacco sheet | |
| KR100369460B1 (en) | Orient tobacco casing and method for preparing the same | |
| KR20010112601A (en) | Composition of apricot concentration for tobacco casing and manufacturing technology thereof | |
| CN110522072A (en) | A preparation method of recombined stem core material for heat-not-burn cigarettes | |
| AU2021104993A4 (en) | Tobacco flavor and preparation method thereof | |
| CN110564504A (en) | Cigarette essence containing clausena lansium extract, preparation method and application | |
| CN110693064B (en) | Treatment liquid and treatment method for burley tobacco | |
| JPS6023830B2 (en) | Tobacco flavor improvement method | |
| CN110343569B (en) | Essence for cigarettes and preparation method thereof | |
| CN115715598A (en) | Method for preparing tobacco organic acid by deep eutectic solvent | |
| KR910006520B1 (en) | Tobacco flavor and its manufacturing method | |
| CN106675784A (en) | Charging essence for embellishing aroma style cigarettes | |
| CN113693264A (en) | Licorice root and mixed fruit tobacco tar and preparation method thereof | |
| CN115413811B (en) | Preparation method and application of burnt sweet tea flavored heating cigarette | |
| CN115868661B (en) | Preparation method and application of sweet Maillard reaction product | |
| CN111713731A (en) | Preparation method and application of calyx seu fructus physalis extract | |
| CN104013096A (en) | Preparation method of papermaking-process reconstituted tobaccos capable of reducing content of CO in mainstream smoke | |
| CN113892676B (en) | Method for improving flavor and quality of cigar tobacco leaves by fermenting tobacco glandular hair secretion | |
| JPS6174567A (en) | Flavor and smoking taste modifier for tobacco |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| PA0109 | Patent application |
Patent event code: PA01091R01D Comment text: Patent Application Patent event date: 20010611 |
|
| PA0201 | Request for examination | ||
| G15R | Request for early publication | ||
| PG1501 | Laying open of application |
Comment text: Request for Early Opening Patent event code: PG15011R01I Patent event date: 20011205 |
|
| E902 | Notification of reason for refusal | ||
| PE0902 | Notice of grounds for rejection |
Comment text: Notification of reason for refusal Patent event date: 20030804 Patent event code: PE09021S01D |
|
| E601 | Decision to refuse application | ||
| PE0601 | Decision on rejection of patent |
Patent event date: 20031028 Comment text: Decision to Refuse Application Patent event code: PE06012S01D Patent event date: 20030804 Comment text: Notification of reason for refusal Patent event code: PE06011S01I |