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Method for preparing tobacco maillard reaction spice

A Maillard reaction and spice technology, which is used in the preparation of tobacco, essential oils/spice, tobacco, etc., to achieve the effects of easy control of reaction conditions, mild reaction conditions, and reduction of miscellaneous gases

Active Publication Date: 2013-06-12
HUABAO FLAVOURS & FRAGRANCES CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Maillard compounds are white solids with relatively stable chemical properties at room temperature and no odor; however, they are easily decomposed by heating to produce compounds with pleasant aromas such as pyrazines, furans, and pyrans, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049]Mix xylose and glucose at a mass ratio of 2:1, take equal amounts of L-phenylalanine, L-aspartic acid, L-glycine, L-alanine, L-proline, L-glutamine Amino acid, the mass ratio of mixed sugars and mixed amino acids is 1.25:1, and 60% propylene glycol of equal weight is added as a solvent. Use sodium hydroxide to adjust the pH to 7.8, add 0.3% Vc based on the total weight of mixed sugars and mixed amino acids, and react at 90°C for 1.5 hours to obtain the flavoring for tobacco of the present invention.

[0050] Add tobacco spices to the finished cut tobacco in a proportion of 0.15% by weight of the shredded tobacco, set a blank, and bake the shredded tobacco to an appropriate amount of moisture.

[0051] According to smoking evaluation, the above-mentioned tobacco spices have the effect of increasing flavor, and the smoke is comfortable, the aftertaste is relatively clean, slightly irritating, and the effect of improving smoking is obvious.

Embodiment 2

[0053] The sugar is mixed with equal weight xylose and glucose, equal weight L-phenylalanine, L-aspartic acid, L-glycine, L-threonine and L-proline are mixed, mixed sugar and The mixed amino acids were mixed at a mass ratio of 1.5:1 to obtain a total of 200 g of the mixture, which was added to a mixed solvent of 300 g of water and propylene glycol, wherein water accounted for 35% by weight of the mixed solvent. Use sodium hydroxide to adjust the pH to 7.6, add 0.4g Vc, and react at 85-95°C for 2 hours to obtain the flavoring for tobacco of the present invention.

[0054] The tobacco flavor thus obtained is added to cigarette products at a ratio of 0.2%. After smoking, the tobacco flavor makes the smoke of tobacco products delicate, reduces irritation, and has a clean aftertaste, but the burnt aroma is heavy and the flavor-enhancing effect is not obvious.

Embodiment 3

[0056] The mixed amino acids mixed with equal amounts of L-phenylalanine, L-aspartic acid, L-glycine, and L-alanine are mixed with xylose and glucose in a mass ratio of 2:1 to obtain mixed sugars. Mix the mixed sugar and mixed amino acid at a ratio of 1.33:1 to form an initial mixed reaction solution with a mixed solvent of 200g of water and propylene glycol, in which water accounts for about 40% (w / w). In addition, the mass ratio of the mixed solution of sugar and ammonia to the solvent is 1:1. Adjust the pH to 7.9, add 0.5% Vc based on the total weight of mixed sugars and mixed amino acids, and react at 90°C for 1 hour to obtain the flavoring for tobacco of the present invention.

[0057] The tobacco flavor thus obtained is added to cigarette products at a ratio of 0.15%, and after smoking, the tobacco flavor makes the smoke of tobacco products delicate, sweet and moist, with sufficient aroma, reduces miscellaneous gas, reduces irritation, and has a slight aftertaste. There...

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PUM

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Abstract

The invention relates to a method for preparing a tobacco maillard reaction spice, a splice prepared by the method, and application of the spice in a cigarette. The preparation method disclosed by the invention has the characteristics of being simple in process, high in yield, free of pollution in the production process, convenient to operate and the like; the sweet smell of a cigarette product is plumper by the obtained tobacco spice; offensive odor is reduced; thrill is reduced; and the comfort is improved.

Description

【Technical field】 [0001] The invention belongs to the field of preparation of essence for tobacco. More specifically, the present invention relates to a method for preparing a Maillard reaction flavor for tobacco, the flavor for tobacco prepared by the method, and the application of the flavor in cigarettes. 【Background technique】 [0002] In today's society, the concept that smoking is harmful to health is deeply rooted in the hearts of the people. In order to reduce the harmful substances in cigarettes, the production of "safe cigarettes" with low tar and low nicotine has become a problem that cigarette manufacturers are more concerned about. To solve these problems, the amount of auxiliary materials such as tobacco sheets in cigarette products must increase, but this will also cause problems such as lack of cigarette taste and satisfaction, and weakening of cigarette aroma. Therefore, when cigarette manufacturers carefully prepare cigarette formulas, they will add variou...

Claims

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Application Information

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IPC IPC(8): C11B9/00A24B3/12
Inventor 张严殷飞
Owner HUABAO FLAVOURS & FRAGRANCES CO LTD
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