Method for producing kreteks

FIELD: tobacco products.

SUBSTANCE: kreteks having reduced tar and nicotine content are produced by means of extracting cherry waste with liquid carbon dioxide and separating miscella, blending shredded tobacco with clove and a plasticiser, soaking the obtained blend in miscella with its simultaneous pressurisation, depressurisation to atmospheric pressure at a rate providing freezing of the carbon dioxide soaked into the miscella, then heating up at a rate providing sublimation of the carbon dioxide, obtaining an expanded mixture and forming a smokable product thereof.

EFFECT: producing flavoured kreteks having reduced tar and nicotine content.

 

The invention relates to the production technology of Smoking products.

Known production method cretica providing for the compilation of bags, including, at least, tobacco and cloves, and the formation of her Smoking products (Kretek cigarettes: cigarettes from pharmacies // Tobacco Shop, 2004, No. 1, p.48-50).

This source of information has evidence of the production of flavored and lightweight cretica, i.e. Smoking products with low content of tar and nicotine, the technology which has not been disclosed.

A known method for the production of Smoking tobacco products, providing for the compilation of bags, including fine-cut tobacco, reconstituted tobacco, expanded tobacco vein, flavors and humainty and the formation of her Smoking products (Vorobyov LN. Technology of production of tobacco. Textbook for University students. - Rostov-on-don: Publishing house of OAO Donskoy Tabak, 2005. p.39-56).

In this way to reduce tar and nicotine in the Smoking product in the composition of the bags enter the expanded tobacco vein, but for cretica such a method is undesirable because it degrades the structural-mechanical and organoleptic properties due to the presence in the composition of the bags significant amount of cloves.

A known method of production is as Smoking tobacco products with lower tar and nicotine, introducing a part of the bags expanded tobacco and the formation of her Smoking products (Tatarchenko I.I., mohnacev I.G., Kasyanov GI Technology subtropical and food products. Textbook for University students. - M.: Academy, 2004, s-126).

The introduction of expanded tobacco is also undesirable for cretica because worsens its organoleptic and Smoking properties because of the sharp differences smoldering ability of expanded tobacco and cloves.

The technical result of the invention to provide a flavour of cretica with reduced tar and nicotine.

This result is achieved by the fact that the way we produce cretica involves the extraction of cherry pomace liquid carbon dioxide and the separation of miscella, blend rolling tobacco, cloves and a plasticizer, curing the resulting mixture by miscella with simultaneous increase of pressure, pressure reduction to atmospheric with speed, providing freezing soaked in the composition of miscella carbon dioxide, heating speed, providing a sublimation of the carbon dioxide with getting swollen bags and the formation of her Smoking products.

The method is implemented as follows.

Dry cherry juice is extracted with liquid carbon dioxide and separate miscella what about the traditional technology (V.T. Mikanba Carbon dioxide extracts. - Sukhumi: Alashara, 1989, p.26-28).

Fine-cut tobacco is mixed with cloves in a ratio by weight of about 2:1, as in the traditional cretica (Kretek cigarettes: cigarettes from pharmacies // Tobacco Shop, 2004. No. 1, p.48-50) and any known in the manufacture of Smoking tobacco plasticizer in featured for his number (Chemistry - life // Tobacco Shop, 2004, No. 1, pp.52-53). The resulting mixture is loaded into a sealed container, which serves miscella. Vessel pressure is automatically increased to the value corresponding to the vapor pressure of carbon dioxide at a temperature of miscella. The mixture was incubated for a time sufficient for impregnation mixture, which is determined by the known laws of mass transfer (Kosmodemyanskaya J.V. Processes and devices of food manufactures. A textbook for students of technical schools. - M.: Kolos, 1997, s-162). Usually it is not more than 15 C. When this occurs, the absorption of carbon dioxide saturation of the components of the mixture contained in miscella aromatic substances and redistribution between them own aromatic substances that provide making the mixture for more flavor and alignment of the content of aromatic substances between the components of the mixture. To achieve the desired mixture of content made of aromatic substances, which determine Aut by the well-known recommendations (Pozdrav NV Theoretical justification and development of management system quality Smoking products. Abstract of thesis. Ph.D. - Krasnodar: Kuban state University of technology-JSC "Pogarsky cigarette and cigar factory, 2004, p.15-56), the above-mentioned regularities calculate the concentration of extractives in micelle and the correlation of the phases in the stages of extraction and impregnation.

After impregnation, the excess of the liquid phase is drained for reuse and reduce the pressure in the vessel at a speed that facilitates the freezing of absorbed carbon dioxide by analogy with the known process for the production of expanded tobacco vein (Tatarchenko I.I., mohnacev I.G., Kasyanov GI Technology subtropical and food products. Textbook for University students. - M.; Academy, 2004, s-230). The mixture overload of the capacity expansion tower and heated with speed, providing a sublimation of carbon dioxide, for example, by contact with a stream of gaseous heat carrier to a temperature not lower than 90°as in the above production technology of expanded tobacco vein. When this occurs, the removal of carbon dioxide and approximately twice as much as tobacco and cloves, while maintaining their own and made part of miscella aromatic substances.

From the thus obtained expanded is Eski form of tobacco products by the known methods.

Obtained according to the described technology kretek cigarettes has specified the content of aromatic substances, combined with the aroma of tobacco smoke (Vorobyov LN. Technology of production of tobacco textbook for University students. - Rostov-on-don: Publishing house of OAO Donskoy Tabak, 2005, p.53-56), characteristic for the same type of tobacco stiffness and osypka uniformly decaying along the entire length of the product and is characterized by the content in the smoke of tar and nicotine, enabling us to attribute to Smoking products light type in accordance with GN 2.3.2.1377-03.

The method of manufacture of kretek providing for the extraction of cherry pomace liquid carbon dioxide and the separation of miscella, blend rolling tobacco, cloves and a plasticizer, curing the resulting mixture by miscella with simultaneous increase of pressure, pressure reduction to atmospheric with speed, providing freezing soaked in the composition of miscella carbon dioxide, heating speed, providing a sublimation of the carbon dioxide with getting swollen bags and the formation of her Smoking products.



 

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11 cl, 9 dwg

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