HK1023919A1

HK1023919A1 - Tobacco flavoring agent and flavored tobacco

Info

Publication number: HK1023919A1
Application number: HK00103069A
Authority: HK
Inventors: 大城道昌
Original assignee: 株式会社大城
Priority date: 1997-09-22
Filing date: 1998-09-18
Publication date: 2000-09-29
Also published as: EP1421861A2; CN1236306A; EP0970625A1; EP0970625A4; EP1421861A3; EP1421861B1; WO1999015034A1; BR9806241A; CN1131675C

Abstract

Citrus is added to a tobacco flavoring agent containing ascorbic acid, a salt or isomer thereof, and a chlorophyll-containing material, thereby lowering the tar or nicotine content of tobacco smoke, softening the nicotine smell and unpleasant or irritating odors produced during smoking, and endowing the tobacco with an original flavor. This tobacco flavoring agent may be used by being deposited on the tips of cigarettes or other tobacco products, or by being mixed with shredded tobacco leaves.

Description

Tobacco flavoring agent and tobacco added with the flavoring agent

Technical Field

The present invention relates to a tobacco flavoring agent which can reduce unpleasant odor or irritating odor during smoking by adhering to tobacco during smoking, and can impart a soft smoke flavor.

Background

The tar and nicotine contained in the smoke produced by tobacco determine the intensity of the tobacco smell, the intensity of the irritation and the degree of harm. The smoke of tobacco as used herein refers to both the main stream smoke and the secondary stream smoke, and the smoke smell refers to both the smell of the main stream smoke directly inhaled by a smoker and the smell of the secondary stream smoke inhaled by the surrounding population.

Currently, there is a market for a tobacco flavoring agent that can reduce the amount of tar and nicotine contained in tobacco smoke, thereby reducing unpleasant odor or pungent odor that is heard by smokers during smoking, such as oil odor in tobacco bags, improving the taste of cigarettes that smokers perceive, and reducing the influence on the surrounding population.

Tobacco flavoring is a powdered substance that is applied by adhering it to the front end of the tobacco during smoking so that it burns with the tobacco. Further, as the components of the tobacco flavor, it is common to use daisy powder containing ascorbic acid which can reduce nicotine and tar and has an action of softening the smoke flavor and an action of chlorophyll which can reduce the pouch oil odor and soften the smoke flavor. For further improvement of taste enjoyment, menthol capable of imparting a refreshing feeling, vanillin capable of imparting a sweet flavor, or the like may be used.

However, when the conventional tobacco flavor is used, the range of selection of the flavor is very narrow, and the diversification required by consumers in recent years cannot be sufficiently satisfied, only by reducing the oil flavor or pungent odor of the pouch, or by providing a refreshing feeling with menthol or by providing a sweet flavor with vanillin.

It is an object of the present invention to solve the above-mentioned problems of the prior art and to provide a tobacco flavoring agent which can reduce the amount of tar and nicotine contained in the smoke of tobacco, thereby reducing unpleasant odor and pungent odor which are perceived during smoking such as oil taste in a pouch, and improving the taste of tobacco, and which is a novel tobacco flavoring agent which has never been known before and can impart a brand-new taste of tobacco, and another object of the present invention is to provide tobacco which can use the tobacco flavoring agent more effectively.

Disclosure of the invention

The present inventors have made various studies on additives to be incorporated into tobacco flavoring agents in order to adapt the odor imparted by the tobacco flavoring agent to the flavor inherent in tobacco and to make smokers and the surrounding population feel brand-new, and as a result, have found that it is effective to incorporate herbs or citrus, and have developed the tobacco flavoring agent of the present invention. It has also been found that, as a method of using a tobacco flavoring agent, a method of mixing and dispersing a tobacco flavoring agent in cut tobacco can improve the effect of the tobacco flavoring agent better than a method of adhering a tobacco flavoring agent to the front end of tobacco, and thus the tobacco to which the tobacco flavoring agent of the present invention is added is developed.

That is, the present invention provides a 1 st tobacco flavoring agent comprising ascorbic acid, a salt thereof or an isomer thereof, and a chlorophyll-containing material, wherein the tobacco flavoring agent further comprises a herb.

Further, according to the present invention, there is provided a tobacco flavoring agent containing ascorbic acid, a salt thereof or an isomer thereof, and a chlorophyll-containing material as the 2 nd tobacco flavoring agent, wherein the tobacco flavoring agent further contains a citrus.

Further, the present invention provides a tobacco supplemented with a tobacco flavor, which is obtained by mixing the tobacco flavor of the present invention into cut tobacco.

Best mode for carrying out the invention

The present invention is described in detail below.

The 1 st tobacco seasoning of the present invention contains herbs in addition to ascorbic acid, its salts or isomers thereof, and chlorophyll-containing materials.

Among them, the ascorbic acid, its salt or isomer is used for the purpose of reducing the amount of tar, nicotine and carbon monoxide contained in the smoke of tobacco and reducing unpleasant odor and irritating odor which are smelled at the time of smoking, such as pouch oil odor, similarly to the conventional tobacco flavoring agent. As ascorbic acid, its salts or isomers, there are D-form or L-form ascorbic acid, and salts such as sodium salt thereof, among which L-ascorbic acid (vitamin C) is preferably used.

The chlorophyll-containing material is used for eliminating unpleasant odor of tobacco, particularly oil smell of pouch and softening smoke smell by the action of chlorophyll. As the chlorophyll-containing material, various powders or liquids containing chlorophyll can be used, and for example, powders, pastes or liquids of daisy, chlorella, chlorophyll, and the like can be used. Among them, in addition to the excellent deodorizing action, the daisy powder is preferable in terms of improving the adhesion of the tobacco flavor to tobacco. In addition, chlorella powder is preferable from the viewpoint of excellent color tone and color tone stability.

Herbs are substances which are used characteristically in the tobacco flavor of the invention 1, and by virtue of their action the flavor of herbs is mixed with the flavor inherent to tobacco to produce a brand-new, soft smoke flavor.

Various plants having fragrance can be used as the kind of the medicinal herbs, and among them, lavender and rosemary are preferable in view of the durability of fragrance during storage of the tobacco flavor or at the time of smoking. In addition, a single species or a combination of a plurality of species may be used as the herb.

The properties of the herb are not particularly limited, and any of powder, oil and extract can be used, and a powdery substance is preferable from the viewpoint of improving the overall powder properties as a tobacco flavor. When a liquid material such as oil or an extract is used, it is preferably used by immersing it in a powdery material such as lecithin in advance.

In the tobacco seasoning of the invention 1, various components may be blended as necessary in addition to the above components, and for example, menthol and vanillin may be blended in order to impart a refreshing feeling and a sweet flavor to the tobacco flavor. Stevia can be added for imparting sweetness. In order to fix volatile nicotine and promote decomposition of tar at high temperature, fatty acid such as stearic acid and oleic acid, boric acid, or the like may be added. Malic acid, citric acid, and the like may be added to promote the production of organic acid salts of nicotine, reduce volatile free nicotine, promote the conversion of nicotine to nicotinic acid during combustion, and reduce the pungent odor during smoking. Lecithin and the like may be added to improve the powdering property. Further, potassium nitrate or the like can be added as a combustion improver for ignition of tobacco. In addition, lactose, maltose, vegetable oil, fructus Lycii, glycyrrhizin, Carcinia Maultflora champ, Glycyrrhrizae radix, Ganoderma, and folium Puerariae Lobatae may also be added.

The blending ratio of each component in the 1 st tobacco flavoring agent may be suitably determined depending on the kind, properties and the like of each component to be blended, and the blending ratio of ascorbic acid, its salt or its isomer is usually preferably 5 to 15% by weight, more preferably 8 to 10% by weight. The proportion of the chlorophyll-containing material powder is preferably 10 to 20 wt%, more preferably 14 to 18 wt%. When the herb is used in the form of powder, the compounding ratio is preferably 3 to 8% by weight, and more preferably 5 to 8% by weight.

The 1 st tobacco flavor can be prepared by pulverizing the respective ingredients into powder and mixing them uniformly as required.

In another aspect, the 2 nd tobacco flavor of the present invention uses citrus instead of the herbs used in the 1 st tobacco flavor described above. In this way, the citrus flavor is blended with the flavor inherent to tobacco to create a brand-new, mild tobacco flavor.

The properties of the citrus are not particularly limited, and any of powder, oil and extract can be used, and a powdery material is preferable from the viewpoint of improving the overall powder properties as a tobacco flavor. When a liquid material such as oil or an extract is used, it is preferably used by immersing it in a powdery material such as lecithin in advance.

The kind of the citrus is not particularly limited, and examples thereof include: lemon, lime, citron, orange, lime, カボス, tangerine, kumquat, ponkan, イヨカン, hastella, kumquat, bitter orange, valencene and the like, wherein lemon is particularly preferred. And among the lemons, the powder of lemon peel is preferred.

The blending ratio of the citrus can be suitably determined depending on the kind or properties of the citrus to be blended, and for example, in the case of using lemon powder, it is preferably 20 to 30% by weight.

In the 2 nd tobacco flavoring agent, the kind and the blending ratio of the components other than citrus may be the same as those in the 1 st tobacco flavoring agent.

The tobacco flavors of items 1 and 2 of the present invention are characterized by containing herbs or oranges, respectively, but include those containing both herbs and oranges.

The method of using the tobacco flavors of items 1 and 2 of the present invention is not particularly limited, and the tobacco flavors can be used for various tobacco products such as cigarettes and cut tobacco. More specifically, for example, in the case of about 1g of cigarettes, 1 to 50mg, preferably 1 to 10mg, of tobacco flavor is adhered to the lighting side end of the cigarette and burned together with the cigarette, and 0.01 to 5 wt% of tobacco flavor may be mixed into tobacco shreds and dispersed in the whole tobacco shreds to produce tobacco containing tobacco flavor, which can be used as tobacco shreds of cigarettes, pipes, pouches, cigarettes, and the like.

When the tobacco flavor is used in the latter method, the effect of using the tobacco flavor, particularly the effect of reducing nicotine contained in tobacco smoke, can be improved, and therefore, it is preferable. Therefore, the present invention also encompasses tobacco-flavored tobacco in which tobacco flavors are mixed into cut tobacco. Tobacco flavoring added tobacco is desirable in the form of a smoking article because the end consumer can simply smoke in the same operation as a cigarette that has not previously been blended with tobacco flavoring.

Examples

The present invention will be described in detail with reference to examples.Examples 1 and 2, comparative examples 1, 2 and 3

The respective ingredients were mixed in the proportions shown in Table 1, respectively, to prepare a powdery tobacco flavor.Evaluation of(1) Sensory test of Smoke odor

The tobacco flavors of examples 1 and 2 and comparative examples 1 and 2 were each 6mg adhered to the tip of each tobacco [ and the brand ("peach") ], ignited, and subjected to a sensory evaluation of the smoke flavor. In comparative example 3 (blank test), tobacco flavor was evaluated functionally by igniting tobacco without adhering tobacco flavor to the tobacco. The results of these evaluations are shown in table 1. (2) Determination of the amount of nicotinic acid in mainstream smoke

The tobacco flavors of examples 1 and 2 and comparative examples 1 and 2 were each adhered to the tip of each tobacco (peace brand) at 6mg, and ignited; and, as comparative example 3 (blank test), tobacco having no tobacco flavor adhered thereto was ignited, and sucked from the side opposite to the side of ignition at a rate of about 3 minutes per tobacco combustion, and nicotinic acid in the intake gas (mainstream smoke) was absorbed by a nicotinic acid-absorbing solution (1N sodium hydroxide). The nicotinic acid absorption was carried out on 20 tobacco leaves, and the amount of nicotinic acid in the nicotinic acid-absorbed solution was quantitatively analyzed by the bioassay method in the guidelines for food hygiene examination monitored and revised by the ministry of health and welfare of the ministry of health and welfare.

The results obtained are shown in table 1. From these results, it can be seen that the amount of nicotinic acid in the mainstream smoke was increased by about 1.6 times by using the tobacco flavor of examples 1 and 2, compared with the case of smoking without using the tobacco flavor (comparative example 3), which indicates that nicotine harmful to the human body in the mainstream smoke has been efficiently converted into nicotinic acid. In addition, as can be seen from comparison of the results of examples 1 and 2 with those of comparative examples 1 and 2, the lavender powder, rosemary powder or lemon powder blended in the examples in order to obtain a brand-new tobacco flavor does not interfere with the effect of converting nicotine into nicotinic acid by the tobacco flavor. (3) Determination of tar content in mainstream smoke

The tobacco flavors of examples 1, 2 and comparative examples 1, 2 were each 6mg adhered to the tip of each tobacco (peace brand), respectively, and then ignited; and, as comparative example 3 (blank test), tobacco not adhering tobacco flavor was ignited, and smoke (mainstream smoke) was drawn through a glass fiber filter from the side opposite to the ignition side, respectively, and absorbed with an absorbent solution. The glass fiber filter was washed with an absorbent solution when the combustion was from the front end of the tobacco to 1cm and from 1cm to 4cm, respectively. The glass fiber filter was then dried, and the weight gain of the glass fiber filter was measured and used as the amount of tar.

The results obtained are shown in table 1. The numerical values shown in table 1 represent the amount of tar when burned from the tip to 1cm, the amount of tar when burned at 1 to 4cm, and the total amount of tar.

From these results, it can be seen that the tar content in the mainstream smoke was reduced to about 20% in the case of using the tobacco flavors of examples 1 and 2, as compared to the case of smoking without using the tobacco flavors (comparative example 3). Further, as can be seen from comparison of the results of examples 1 and 2 with those of comparative examples 1 and 2, the lavender powder, rosemary powder or lemon powder blended in the examples to obtain a brand-new tobacco flavor does not interfere with the effect of the tobacco flavor in reducing tar in the mainstream smoke.

TABLE 1 (unit: parts by weight)

	Example 1	Example 2	Comparative example 1	Comparative example 2	Comparative example 3
	Example 1	Example 2	Comparative example 1	Comparative example 2	Comparative example 3	Ascorbic acid	0.5	0.5	0.5	0.5
Daisy powder^*1	1.4	1.4	1.6	1.6		Ascorbic acid	0.5	0.5	0.5	0.5
Daisy powder^*1	1.4	1.4	1.6	1.6		Lavender powder^*2	0.5	-	-	-
Rosemary powder^*3	0.3	-	-	-		Lavender powder^*2	0.5	-	-	-
Rosemary powder^*3	0.3	-	-	-		Lemon powder^*4	-	3.0	-	-
Menthol	0.1	0.6	0.3	0.5		Lemon powder^*4	-	3.0	-	-
Menthol	0.1	0.6	0.3	0.5		Vanillin^*5	0.5	1.0	0.8	1.4
Boric acid	0.4	0.6	0.6	0.6		Vanillin^*5	0.5	1.0	0.8	1.4
Boric acid	0.4	0.6	0.6	0.6		Stearic acid	1.0	1.0	1.4	1.4
Malic acid	0.5	0.5	0.5	0.5		Stearic acid	1.0	1.0	1.4	1.4
Malic acid	0.5	0.5	0.5	0.5		Citric acid	0.5	0.5	1.0	0.5
Lactose	1.0	1.0	1.2	1.2		Citric acid	0.5	0.5	1.0	0.5
Lactose	1.0	1.0	1.2	1.2		Stevia rebaudiana (Bertoni) Hemsl^*6	0.4	0.5	0.5	0.4
Lecithin^*7	3.2	3.2	3.2	3.2		Stevia rebaudiana (Bertoni) Hemsl^*6	0.4	0.5	0.5	0.4
Lecithin^*7	3.2	3.2	3.2	3.2		Potassium nitrate^*8	0.4	0.4	0.4	0.4
Evaluation of (1) Smoke smell	Novel herb flavor with suppressed oil flavor and pungent odor of tobacco pouch	New lemon flavor with suppressed oil and pungent flavors in pouches	Soft sweet taste of tobacco bag with suppressed oily and pungent odor	Intense sweetness of conventional flavor with suppressed oil and pungent odor in pouches	Tobacco flavor with strong oil flavor and pungent odor of tobacco pouch	Potassium nitrate^*8	0.4	0.4	0.4	0.4
Evaluation of (1) Smoke smell						(2) Amount of nicotinic acid (μ g/20 pieces)	750	755	755	755	475
(3) The tar content (mg/l) is 1cm, 1-4cm, and the total amount is	0.3、＜0.1、0.3	0.3、＜0.1、0.3	0.3、＜0.1、0.3	0.3、＜0.1、0.3	0.8、0.6、1.4	(2) Amount of nicotinic acid (μ g/20 pieces)	750	755	755	755	475

Table 1 notes:

^*1 Daisy powder, high-sand drug (Kabushizu)

^*2 Lavender powder, pine essence (manufactured by Ningpo Yam rhizome, Chinese Yam rhizome, Japan)

^*3 preparation of Rosemary powder and Songban spice (plant)

^*4 lemon powder, Songban spice (manufactured by Songban spices)

^*5 Vanillin, pine essence (manufactured by Nippon Shuzo Co., Ltd.)

^*6 stevia rebaudiana (Bertoni) Hemsl, manufactured by Dajapan インキ (strain)

^*7 lecithin, pill Xiben shop

^*8 potassium nitrate, made from Tsukamur chemical plantExample 3 and example 4

Tobacco flavors of examples 3 and 4 were obtained in the same manner as in examples 1 and 2, except that 1.2 parts by weight of chlorella powder (manufactured by nippon chlorella) was used instead of 1.4 parts by weight of daisy powder (manufactured by gaosha chemical corporation) used in the manufacture of tobacco flavors in examples 1 and 2.

The tobacco flavor of examples 3 and 4 was subjected to the sensory test for smoke flavor, the measurement of nicotinic acid content in the mainstream smoke, and the measurement of tar content in the mainstream smoke in the same manner as in examples 1 and 2. As a result, as in examples 1 and 2, the smoke flavor exhibited a novel herb flavor (example 3) or lemon flavor (example 4) in which the pouch oil flavor and pungent odor were suppressed, and the tar amount was significantly reduced and the nicotinic acid amount was increased as compared with the case of smoking without using a tobacco flavor (comparative example 3).

Possibility of industrial utilization

According to the formulation of the tobacco flavoring agent of the present invention, a tobacco flavoring agent can be obtained which can reduce the amount of tar and nicotine contained in tobacco smoke, reduce unpleasant odor and pungent odor which are smelled during smoking, such as oil smell in tobacco bags during smoking, and have a brand-new smoke smell. In addition, the tobacco containing the tobacco flavor of the present invention can be used to smoke the tobacco containing the tobacco flavor of the present invention more efficiently and simply.

Claims

1. A tobacco flavoring agent comprises ascorbic acid, its salt or its isomer and chlorophyll-containing material, and is characterized by also comprising medicinal herbs and potassium nitrate.

2. The tobacco flavor of claim 1, wherein the medicinal herb is contained in a powdery form.

3. The tobacco flavor of claim 1, wherein lavender or rosemary is contained as the herb.

4. The tobacco flavor according to claim 1, which comprises a daisy powder or a chlorella powder as the chlorophyll-containing material.

5. The tobacco flavor of claim 1 further comprising stearic acid or boric acid.

6. The tobacco flavor of claim 1 further comprising citric acid or malic acid.

7. A tobacco flavor according to any one of claims 1 to 4 further comprising the following (a), (b) and (c):

(a) the potassium nitrate is added into the mixture of the potassium nitrate,

(b) stearic acid or boric acid, and the acid is,

(c) citric acid or malic acid.

8. A tobacco flavoring agent comprises ascorbic acid, its salt or its isomer and chlorophyll-containing material, and is characterized by further comprising citrus.

9. The tobacco flavor of claim 8 wherein the citrus is present in powder form.

10. The tobacco flavor of claim 8, wherein the citrus-containing lemon flavor is contained.

11. The tobacco flavor of claim 10, wherein the lemon peel powder is contained as a lemon.

12. The tobacco flavor according to claim 8, which comprises a daisy powder or a chlorella powder as the chlorophyll-containing material.

13. The tobacco flavor of claim 8 further comprising potassium nitrate.

14. The tobacco flavor of claim 8 further comprising stearic acid or boric acid.

15. The tobacco flavor of claim 8 further comprising citric acid or malic acid.

16. A tobacco flavour according to any one of claims 8 to 12 further comprising the following (a), (b) and (c):

(a) the potassium nitrate is added into the mixture of the potassium nitrate,

(b) stearic acid or boric acid, and the acid is,

(c) citric acid or malic acid.

17. A tobacco flavored tobacco produced by blending the tobacco flavoring agent of any one of claims 1 to 16 into cut tobacco.

18. The tobacco flavored tobacco of claim 17, wherein said tobacco is a cigarette.