RU2248145C2 - Method for manufacturing non-smoking products out of rustic tobacco - Google Patents

Abstract

FIELD: tobacco industry.

SUBSTANCE: one should prepare leaves of rustic tobacco according to the preset technology to be then extracted with carbon dioxide in supercritical state. Moreover, nicotine and fragrance-forming substances migrate into an extract's composition. Licorice roots should be, also, prepared according to the preset technique, reduced and extracted with liquid ammonia. The extracts obtained should be mixed with the powder obtained out of leaf vegetables, sugar syrup, apple juice concentrate, carraginan, calcium and/or magnesium citrate and water. The mixture obtained should be formed. The innovation enables to decrease the loss of valuable rustic tobacco components and improve organoleptic properties manufactured out of rustic tobacco.

EFFECT: more prolonged terms of storage period.

1 ex

Description

The invention relates to a technology for the production of non-smoking nicotine-containing products.

A known method for the production of non-smoking products from shag, involving the preparation of leaves of shag, CO ₂ -extraction using carbon dioxide in a liquid state, grinding leaves of shag and mixing them with powder from licorice roots, pectin, fructose and a CO ₂ extract of peppermint and forming a mixture (AE Sakiev. Improving the technology of integrated processing of tobacco and shag in the conditions of the Kyrgyz Republic, Abstract of thesis, Candidate of Technical Sciences - Krasnodar: KubGTU-BSU, 04.24.2003, p.13-15).

The disadvantages of this method are the high losses of nicotine and aroma-forming substances of shag, low organoleptic properties of the target product and its short shelf life.

The technical result of the invention is to reduce the loss of valuable components of shag, improve organoleptic properties and increase the shelf life of the target product,

This result is achieved by the fact that in the method for producing a non-smoking article from shag, which involves preparing shag leaves, CO ₂ extraction and mixing with a preparation from licorice roots and a sweetener and the formation of a mixture according to the invention, CO ₂ extraction of shag is carried out under supercritical parameters of the extractant to obtain an extract, which is mixed with an extract obtained after extraction of licorice roots with liquid ammonia, and when mixing, leaf powder is additionally introduced x vegetables, carrageenan, calcium and / or magnesium citrate and water, and sugar syrup and apple juice concentrate are used as a sweetener, while the mixture is prepared in the following ratio of components with an accuracy of ± 5%, parts by weight:

leaf vegetable powder 290

supercritical CO ₂ -shag extract 40

NH ₃ licorice root extract 50

sugar syrup, calculated on a 70% concentration of 50

mango juice concentrate, in terms of 70% concentration 30

carrageenan 40

calcium and / or magnesium citrate 400

water 100.

The method is implemented as follows.

Shag leaves are prepared according to generally accepted technology and extracted with carbon dioxide (CO ₂ ) in a supercritical state. Nicotine and flavoring substances become part of the extract.

Licorice roots are prepared according to conventional technology, crushed, lobed and extracted with liquid ammonia. Miscella is separated and the extractant is distilled off by increasing the temperature and / or reducing the pressure. The composition of the obtained extract consists mainly of saponins and tonic substances.

The obtained extracts are mixed with a powder of leafy vegetables, such as lettuce, with sugar syrup, apple juice concentrate, carrageenan, calcium citrate and water in the following ratio, wt.h .:

salad powder 290

supercritical CO ₂ -shag extract 40

NH _3- licorice root extract 50

sugar syrup 50

apple juice concentrate 30

carrageenan 40

calcium citrate 400

water 100.

As a powder from leafy vegetables, you can use spinach.

The accuracy of the ratio is indicated taking into account the norms of consumption of raw materials and the accuracy of the existing dosing equipment. The resulting mixture is formed, for example, in the form of granules, like a traditional water nasvay, from which the resulting product has a distinct sweet taste and characteristic tobacco aroma with a characteristic fruity hue. The type of leafy vegetables, with the exception of sorrel, does not significantly affect the properties of the target product. When using powder from sorrel leaves in the taste of the target product, a spicy sourness appears. The choice of a cation of calcium or magnesium citrate does not have any effect on the properties of the target product.

Compared with the closest analogue, the losses of nicotine during processing are reduced by 67-80%, of aromatizing substances by 73-92%.

The granules with a diameter of about 2 mm obtained by the proposed method and the closest analogue were packaged in glass vials with rubber stoppers of 50 g each. The granules were selected for tasting evaluation immediately after manufacture and every 2 days for 2 months. The product obtained by the closest analogue had a pronounced mint sweet taste and a light mint smell with a characteristic shade of licorice root, was easily chewed, resembling fondant candies in consistency, lost taste and aroma in 10-15 seconds, resolved to gruel and lost taste and aroma after 30-45 s, after 8 days, the granules began to stick together, after 10-12 days they clumped and adhered to the walls of the container, that is, they came into an unusable state.

The product obtained by the proposed method had pronounced tobacco with a characteristic fruity open-air tone in taste and aroma, did not chew, absorb, losing taste and aroma, in 2-4 minutes, the granules did not stick together during the entire test period. The type of leafy vegetables and the choice of citrate cation did not affect the listed properties.

Thus, the proposed method allows to reduce the loss of valuable substances shag and to obtain the target product with improved organoleptic properties and increased shelf life.

Claims (1)

A method of manufacturing a non-smoking article from shag, including preparing shag leaves, CO ₂ extraction, mixing with a preparation from licorice roots, a sweetener and molding the mixture, characterized in that the CO ₂ extraction of shag is carried out under supercritical parameters of the extractant to obtain an extract that is mixed with the extract obtained after extracting the licorice roots with liquid ammonia, and when mixed, powder from leafy vegetables, carrageenan, calcium and / or magnesium citrate is additionally introduced, and ode, and as the sweetener using sugar syrup and the concentrate of apple juice, the mixture is prepared in the following ratio to within ± 5%, pbw .: Leaf Vegetable Powder 290 Supercritical CO ₂ extract of shag 40 NH ₃ - Licorice Root Extract 50 Sugar syrup, calculated on a 70% concentration of 50 Apple juice concentrate, calculated on 70% concentration 30 Carrageenan 40 Calcium and / or Magnesium Citrate 400 Water 100