RU2248144C2 - Method for manufacturing non-smoking products out of rustic tobacco - Google Patents
Method for manufacturing non-smoking products out of rustic tobacco Download PDFInfo
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- RU2248144C2 RU2248144C2 RU2003113025/12A RU2003113025A RU2248144C2 RU 2248144 C2 RU2248144 C2 RU 2248144C2 RU 2003113025/12 A RU2003113025/12 A RU 2003113025/12A RU 2003113025 A RU2003113025 A RU 2003113025A RU 2248144 C2 RU2248144 C2 RU 2248144C2
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- Prior art keywords
- shag
- extract
- rustic tobacco
- tobacco
- calcium
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- 238000004519 manufacturing process Methods 0.000 title claims description 6
- 230000000391 smoking effect Effects 0.000 title claims description 5
- 235000002637 Nicotiana tabacum Nutrition 0.000 title abstract description 8
- 238000000034 method Methods 0.000 title abstract description 8
- 241000208125 Nicotiana Species 0.000 title 1
- 239000000284 extract Substances 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 8
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 8
- 235000017443 Hedysarum boreale Nutrition 0.000 claims abstract description 8
- 235000007858 Hedysarum occidentale Nutrition 0.000 claims abstract description 8
- 239000001354 calcium citrate Substances 0.000 claims abstract description 8
- 235000013337 tricalcium citrate Nutrition 0.000 claims abstract description 8
- 235000008504 concentrate Nutrition 0.000 claims abstract description 7
- 239000012141 concentrate Substances 0.000 claims abstract description 7
- 235000013944 peach juice Nutrition 0.000 claims abstract description 7
- 235000020374 simple syrup Nutrition 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 5
- 229960005336 magnesium citrate Drugs 0.000 claims abstract description 5
- 239000004337 magnesium citrate Substances 0.000 claims abstract description 5
- 235000002538 magnesium citrate Nutrition 0.000 claims abstract description 5
- PLSARIKBYIPYPF-UHFFFAOYSA-H trimagnesium dicitrate Chemical compound [Mg+2].[Mg+2].[Mg+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O PLSARIKBYIPYPF-UHFFFAOYSA-H 0.000 claims abstract description 5
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000021384 green leafy vegetables Nutrition 0.000 claims abstract description 3
- 238000000605 extraction Methods 0.000 claims description 7
- 235000010418 carrageenan Nutrition 0.000 claims description 6
- 239000000679 carrageenan Substances 0.000 claims description 6
- 229920001525 carrageenan Polymers 0.000 claims description 6
- 229940113118 carrageenan Drugs 0.000 claims description 6
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 6
- 235000013311 vegetables Nutrition 0.000 claims description 5
- 235000003599 food sweetener Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000003765 sweetening agent Substances 0.000 claims description 4
- 239000001649 glycyrrhiza glabra l. absolute Substances 0.000 claims description 3
- 229940051810 licorice root extract Drugs 0.000 claims description 3
- 235000020725 licorice root extract Nutrition 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 2
- 244000061176 Nicotiana tabacum Species 0.000 abstract description 7
- 239000000126 substance Substances 0.000 abstract description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 abstract description 6
- SNICXCGAKADSCV-JTQLQIEISA-N (-)-Nicotine Chemical compound CN1CCC[C@H]1C1=CC=CN=C1 SNICXCGAKADSCV-JTQLQIEISA-N 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 5
- 229960002715 nicotine Drugs 0.000 abstract description 5
- SNICXCGAKADSCV-UHFFFAOYSA-N nicotine Natural products CN1CCCC1C1=CC=CN=C1 SNICXCGAKADSCV-UHFFFAOYSA-N 0.000 abstract description 5
- 239000001569 carbon dioxide Substances 0.000 abstract description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 abstract description 3
- -1 carraginan Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 239000008187 granular material Substances 0.000 description 5
- FNAQSUUGMSOBHW-UHFFFAOYSA-H calcium citrate Chemical compound [Ca+2].[Ca+2].[Ca+2].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O.[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O FNAQSUUGMSOBHW-UHFFFAOYSA-H 0.000 description 3
- 240000004153 Hibiscus sabdariffa Species 0.000 description 2
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 description 2
- 240000008415 Lactuca sativa Species 0.000 description 2
- 235000006679 Mentha X verticillata Nutrition 0.000 description 2
- 235000002899 Mentha suaveolens Nutrition 0.000 description 2
- 235000001636 Mentha x rotundifolia Nutrition 0.000 description 2
- 235000005291 Rumex acetosa Nutrition 0.000 description 2
- 235000003513 sheep sorrel Nutrition 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 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 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 235000003228 Lactuca sativa Nutrition 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000001947 glycyrrhiza glabra rhizome/root Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229940091250 magnesium supplement Drugs 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 235000017709 saponins Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
Landscapes
- Manufacture Of Tobacco Products (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
Изобретение относится к технологии производства некурительных никотинсодержащих изделий.The invention relates to a technology for the production of non-smoking nicotine-containing products.
Известен способ производства некурительного изделия из махорки, предусматривающий подготовку листьев махорки, СO2-экстрагирвание с использованием двуокиси углерода в жидком состоянии, измельчение листьев махорки и их смешивание с порошком из корней солодки, пектином, фруктозой и СO2-экстрактом мяты перечной и формование смеси (Сакиев А.Э. Совершенствование технологии комплексной переработки табака и махорки в условиях Кыргызской республики. Автореферат дис. к.т.н. - Краснодар: КубГТУ-БГУ, 24.04.2003, с.13-15).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 (Sakiev AE 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).
Недостатками этого способа являются высокие потери никотина и ароматобразующих веществ махорки, низкие органолептические свойства целевого продукта и малый срок его хранения.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.
Техническим результатом изобретения является сокращение потерь ценных компонентов махорки, улучшение органолептических свойств и увеличение срока хранения целевого продукта.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.
Этот результат достигается тем, что в способе производства некурительного изделия из махорки, предусматривающем подготовку листьев махорки, СO2-экстрагирование и смешивание с препаратом из корней солодки и подслащивающим веществом и формование смеси, согласно изобретению, СO2-экстрагирование махорки осуществляют при надкритических параметрах экстрагента с получением экстракта, который смешивают с экстрактом, полученным после экстрагирования корней солодки жидким аммиаком, и при смешивании дополнительно вводят порошок из листовых овощей, каррагинан, цитрат кальция и/или магния и воду, а в качестве подслащивающего вещества используют сахарный сироп и концентрат персикового сока, при этом смесь готовят при следующем соотношении компонентов с точностью ±5%, мас.ч:This result is achieved by the fact that in the method for producing a non-smoking product from shag, which involves preparing shag leaves, CO 2 extraction and mixing with a preparation from licorice roots and a sweetener and molding the 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, powder is additionally added from leaf voschey, carrageenan, calcium citrate and / or magnesium and water as well as a sweetener and a sugar syrup are used peach juice concentrate, wherein the mixture is prepared in the following ratio to within ± 5%, in parts by weight:
порошок из листовых овощей 290leaf vegetable powder 290
надкритический СO2-экстракт махорки 40supercritical CO 2 -shag extract 40
NH3-экстракт корней солодки 50NH 3 licorice root extract 50
сахарный сироп, в пересчете на 70% концентрацию 50sugar syrup, calculated on a 70% concentration of 50
концентрат персикового сока, в пересчете на 70%peach juice concentrate, calculated on 70%
концентрацию 30concentration 30
каррагинан 40carrageenan 40
цитрат кальция и/или магния 400calcium and / or magnesium citrate 400
вода 100.water 100.
Способ реализуется следующим образом.The method is implemented as follows.
Листья махорки подготавливают по общепринятой технологии и экстрагируют двуокисью углерода в надкритическом состоянии. Никотин и ароматобразующие вещества переходят в состав экстракта.Shag leaves are prepared according to generally accepted technology and extracted with supercritical carbon dioxide. Nicotine and aromatizing substances pass into the composition of the extract.
Корни солодки подготавливают по общепринятой технологии, измельчают, лепесткуют и экстрагируют жидким аммиаком. Мисцеллу отделяют и отгоняют экстрагент повышением температуры и/или снижением давления. В состав полученного экстракта входят, в основном, сапонины и тонизирующие вещества.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.
Полученные экстракты смешивают с порошком из листовых овощей, например салата, с сахарным сиропом, концентратом персикового сока, каррагинаном, цитратом кальция и водой при следующем соотношении компонентов, мас.ч.:The obtained extracts are mixed with a powder from leafy vegetables, for example lettuce, with sugar syrup, peach juice concentrate, carrageenan, calcium citrate and water in the following ratio, wt.h .:
порошок салата 290salad powder 290
надкритический СО2-экстракт махорки 40supercritical CO 2 extract of shag 40
NH3-экстракт корней солодки 50NH 3 licorice root extract 50
сахарный сироп 50sugar syrup 50
концентрат персикового сока 30peach juice concentrate 30
каррагинан 40carrageenan 40
цитрат кальция 400calcium citrate 400
вода 100.water 100.
В качестве порошка из листовых овощей можно использовать шпинат.As a powder from leafy vegetables, you can use spinach.
Точность соблюдения соотношения указана с учетом норм расхода сырья и точности существующего дозирующего оборудования. Полученную смесь формуют, например в виде гранул, как традиционный водный насвай, от которого полученный продукт отличается выраженным сладким вкусом и характерным ароматом табака с характерным фруктовым тонами. Вид листовых овощей, за исключением щавеля, не оказывает заметного влияния на свойства целевого продукта. При использовании порошка из листьев щавеля во вкусе целевого продукта появляется пикантная кислинка.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 molded, 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 characteristic fruity tones. 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.
Выбор катиона кальция или магния цитрата не оказывает никакого влияния на свойства целевого продукта.The choice of a cation of calcium or magnesium citrate does not have any effect on the properties of the target product.
По сравнению с наиболее близким аналогом потери никотина при переработке сокращены на 67-80%, ароматобразующих веществ на 73-92%.Compared with the closest analogue, the losses of nicotine during processing are reduced by 67-80%, of aromatizing substances by 73-92%.
Полученные по предлагаемому способу и наиболее близкому аналогу гранулы с диаметром около 2 мм расфасовывали в стеклянные пузырьки с резиновыми пробками по 50 г. Гранулы отбирали для дегустационной оценки непосредственно после изготовления и через каждые 2 дня в течение 2 месяцев. Продукт, полученный по наиболее близкому аналогу, имел выраженный мятный сладкий вкус и легкий мятный запах с характерным оттенком солодкового корня, легко разжевывался, напоминая по консистенции помадные конфеты, терял вкус и аромат за 10-15 с, рассасывался до кашицы и терял вкус и аромат за 30-45 с, через 8 дней гранулы начали слипаться, через 10-12 дней комковались и прилипали к стенкам тары, то есть приходили в непригодное для употребления состояние.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.
Продукт, полученный по предлагаемому способу, имел выраженные табачные с характерным фруктовым оттенком тона во вкусе и аромате, не разжевывался, рассасывался, теряя вкус и аромат, за 2-4 минуты, гранулы не слипались в течение всего срока испытаний. Вид листовых овощей и выбор катиона цитрата на перечисленные свойства не оказывали влияния.The product obtained by the proposed method had pronounced tobacco with a characteristic fruity tint in taste and aroma, did not chew, absorbed, 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.
Таким образом, предлагаемый способ позволяет сократить потери ценных веществ махорки и получить целевой продукт с улучшенными органолептическими свойствами и увеличенным сроком хранения.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.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2003113025/12A RU2248144C2 (en) | 2003-05-07 | 2003-05-07 | Method for manufacturing non-smoking products out of rustic tobacco |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| RU2003113025/12A RU2248144C2 (en) | 2003-05-07 | 2003-05-07 | Method for manufacturing non-smoking products out of rustic tobacco |
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| Publication Number | Publication Date |
|---|---|
| RU2003113025A RU2003113025A (en) | 2004-11-20 |
| RU2248144C2 true RU2248144C2 (en) | 2005-03-20 |
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|---|---|---|---|
| RU2003113025/12A RU2248144C2 (en) | 2003-05-07 | 2003-05-07 | Method for manufacturing non-smoking products out of rustic tobacco |
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Cited By (45)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2431428C1 (en) * | 2010-10-20 | 2011-10-20 | Олег Иванович Квасенков | Method for production of non-smoking products of rustic tobacco |
| RU2432097C1 (en) * | 2010-10-11 | 2011-10-27 | Олег Иванович Квасенков | Method to make non-smoking product from rustic tobacco |
| RU2432095C1 (en) * | 2010-10-11 | 2011-10-27 | Олег Иванович Квасенков | Method to make non-smoking product from rustic tobacco |
| RU2432856C1 (en) * | 2010-12-10 | 2011-11-10 | Олег Иванович Квасенков | Method for production of non-smoking products of rustic tobacco |
| RU2432838C1 (en) * | 2010-11-23 | 2011-11-10 | Олег Иванович Квасенков | Method for production of non-smoking products of rustic tobacco |
| RU2432840C1 (en) * | 2010-11-30 | 2011-11-10 | Олег Иванович Квасенков | Method for production of non-smoking products of rustic tobacco |
| RU2432867C1 (en) * | 2010-10-20 | 2011-11-10 | Олег Иванович Квасенков | Method for production of non-smoking products of rustic tobacco |
| RU2432837C1 (en) * | 2010-11-18 | 2011-11-10 | Олег Иванович Квасенков | Method for production of non-smoking products of rustic tobacco |
| RU2432841C1 (en) * | 2010-12-07 | 2011-11-10 | Олег Иванович Квасенков | Method for production of non-smoking products of rustic tobacco |
| RU2432881C1 (en) * | 2010-12-15 | 2011-11-10 | Олег Иванович Квасенков | Method for production of non-smoking products of rustic tobacco |
| RU2432854C1 (en) * | 2010-12-10 | 2011-11-10 | Олег Иванович Квасенков | Method for production of non-smoking products of rustic tobacco |
| RU2432863C1 (en) * | 2010-11-30 | 2011-11-10 | Олег Иванович Квасенков | Method for production of non-smoking products of rustic tobacco |
| RU2432870C1 (en) * | 2010-10-27 | 2011-11-10 | Олег Иванович Квасенков | Method for production of non-smoking products of rustic tobacco |
| RU2432852C1 (en) * | 2010-12-10 | 2011-11-10 | Олег Иванович Квасенков | Method for production of non-smoking products of rustic tobacco |
| RU2433760C1 (en) * | 2010-12-15 | 2011-11-20 | Олег Иванович Квасенков | Method for production of non-smoking products of rustic tobacco |
| RU2433759C1 (en) * | 2010-12-15 | 2011-11-20 | Олег Иванович Квасенков | Method for production of non-smoking products of rustic tobacco |
| RU2434545C1 (en) * | 2010-11-30 | 2011-11-27 | Олег Иванович Квасенков | Method for production of non-smoking products of rustic tobacco |
| RU2434542C1 (en) * | 2010-11-18 | 2011-11-27 | Олег Иванович Квасенков | Method for production of non-smoking products of rustic tobacco |
| RU2434544C1 (en) * | 2010-11-23 | 2011-11-27 | Олег Иванович Квасенков | Method for production of non-smoking products of rustic tobacco |
| RU2434546C1 (en) * | 2010-12-10 | 2011-11-27 | Олег Иванович Квасенков | Method for production of non-smoking products of rustic tobacco |
| RU2434543C1 (en) * | 2010-11-19 | 2011-11-27 | Олег Иванович Квасенков | Method for production of non-smoking products of rustic tobacco |
| RU2436457C1 (en) * | 2011-01-13 | 2011-12-20 | Олег Иванович Квасенков | Method for production of non-smoking products of rustic tobacco |
| RU2438373C1 (en) * | 2010-12-15 | 2012-01-10 | Олег Иванович Квасенков | Method for production of non-smoking products of rustic tobacco |
| RU2438511C1 (en) * | 2011-01-13 | 2012-01-10 | Олег Иванович Квасенков | Method for production of non-smoking products of rustic tobacco |
| RU2438402C1 (en) * | 2011-01-27 | 2012-01-10 | Олег Иванович Квасенков | Method for production of non-smoking products of rustic tobacco |
| RU2438390C1 (en) * | 2011-01-20 | 2012-01-10 | Олег Иванович Квасенков | Method for production of non-smoking products of rustic tobacco |
| RU2441430C1 (en) * | 2011-01-13 | 2012-02-10 | Олег Иванович Квасенков | Means to extract non-smoking product from shag tobacco |
| RU2441428C1 (en) * | 2011-01-27 | 2012-02-10 | Олег Иванович Квасенков | Means to extract non-smoking product from shag tobacco |
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| RU2457756C1 (en) * | 2011-05-05 | 2012-08-10 | Олег Иванович Квасенков | Method for production of non-smoking products of tobacco |
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| RU2441440C1 (en) * | 2011-01-27 | 2012-02-10 | Олег Иванович Квасенков | Means to extract non-smoking product from shag tobacco |
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