RU2529139C1 - Sauce-dipped flavoured tobacco blend production method - Google Patents

Abstract

FIELD: tobacco industry.

SUBSTANCE: method envisages tobacco and lemon balm cutting and mixing, the produced mixture impregnation with liquid carbon dioxide with simultaneous pressure boost, depressurisation to atmosphere value with simultaneous freezing of the mixture, the carbon dioxide subliming and removal with simultaneous swelling of the mixture, the mixture spraying with a sauce and storing.

EFFECT: produced blend storing duration reduction, storage life increase and nicotine content decrease.

Description

The invention relates to a technology for the production of smoking tobacco products.

There is a method of producing a flavored sauced tobacco bag, which involves mixing tobacco, sprinkling it with sauce, draining, cutting and spraying with an alcohol solution of aromatic substances (Tatarkhenko II, Mokhnachev IG, Kasyanov GI Technology of subtropical and gourmet foods. manual for university students - M .: Academy, 2004, p.208-211).

The disadvantages of this method are the long duration of curing and the short shelf life of the resulting target product.

The technical result of the invention is to reduce the duration of curing and increase the shelf life of the resulting target product.

This result is achieved by the fact that the method of producing a flavored, sauced tobacco bag involves cutting and mixing tobacco and lemon balm, impregnating the mixture with liquid carbon dioxide while increasing pressure, depressurizing the atmosphere while freezing the mixture, sublimating and removing carbon dioxide while expanding the mixture , sprinkling it with dressing and baking.

The method is implemented as follows.

Sliced tobacco and lemon balm are mixed in a ratio determined by the known dependence (RU 2280397 C1, 2006). The resulting mixture was poured with liquid carbon dioxide and allowed to soak. Impregnation time is calculated according to the known laws of mass transfer (Kosmodemyansky Yu.V. Processes and apparatuses for food production. Textbook for students of technical schools - M .: Kolos, 1997, p.135-162).

In the process of impregnation, not only absorption of liquid carbon dioxide takes place, but also redistribution of lemon balm and tobacco in a mixture of aromatic substances when they are dissolved in liquid carbon dioxide.

After the impregnation is completed, the pressure in the mixture is vented to atmospheric pressure, which leads to the freezing of the mixture together with absorbed carbon dioxide.

The mixture is then heated to sublimate and remove carbon dioxide, which simultaneously leads to swelling of the mixture.

The redistribution of aromatic substances inside the mixture provides a uniform aroma when smoking the resulting bags and increases its shelf life by moving them from the surface into the plant components and slowing their evaporation.

Flavored expanded mixture is sprayed with sauce and sent to the bedding to obtain the target product.

Due to the use of a mixture having an expanded structure, the absorption of the sauce is faster due to rupture of the cell membranes of the components of the bags.

At the same time, it should be noted that the bag obtained by the described technology expectedly has a lower nicotine content due to the introduction of lemon balm containing nicotine and lemon balm and expansion of the mixture components.

Claims (1)

A method of producing a flavored, sauced tobacco bag, including cutting and mixing tobacco and lemon balm, impregnating the mixture with liquid carbon dioxide while increasing pressure, depressurizing the atmosphere while freezing the mixture, sublimating and removing carbon dioxide while swelling the mixture, spraying it with sauce and bunking.