Perfume slow-release bin as well as preparation method and application thereof

Abstract

The invention provides a perfume slow-release bin. The perfume slow-release bin comprises a substrate layer, a first gel layer, a perfume layer and a second gel layer, the first gel layer and the second gel layer are independently selected from one or more of poly N-isopropylacrylamide, gelatin, NH pectin, acid-free pectin, low-sugar gum or curdlan. According to the perfume slow-release bin, after tobacco shreds are heated, the perfume slow-release bin can slowly release perfume, so that the puff-by-puff stability of smoke is improved, and the problem that heated cigarettes are light in fragrance is solved. The problems that the fragrance of the heated cigarette is light and the stability of puff-by-puff smoke is insufficient can be effectively solved, meanwhile, the problems that the fragrance is rapidly released and the puff-by-puff stability is poor due to the fact that spices are directly added into the heated cigarette sheet tobacco shreds are solved, and the problems that the blasting bead adding process is complex and the production efficiency is low are solved.

Description

Technical Field

[0001] The invention relates to the technical field of tobacco, and in particular to a flavor sustained-release chamber and a preparation method and application thereof. Background Art

[0002] Heated cigarettes have the characteristics of "heating tobacco or tobacco extracts instead of burning tobacco", which reduces the harmful components produced by high-temperature combustion and cracking of tobacco, and greatly reduces the release of chemical components in mainstream smoke. At the same time, unlike the smoldering of conventional cigarettes, the tobacco is in a non-burning / non-heating state during the interval between puffs, so the sidestream smoke and environmental smoke are also greatly reduced.

[0003] However, since heated cigarettes are heated by external heat sources, the heating temperature is generally lower than 350°C, resulting in a weak aroma and insufficient puff-by-puff smoke stability compared to traditional cigarettes. Generally, flavors can be added directly to the thin tobacco slices of heated cigarettes, but during the smoking process, the aroma is quickly released after the tobacco slices are heated, and the puff-by-puff stability is poor, affecting the sensory perception.

[0004] Adding popping beads to heated cigarette mouthpieces is a relatively effective flavoring technology, but the popping bead adding process is complicated and the production efficiency is low. At the same time, the popping beads can only encapsulate oil-soluble flavors.

[0005] The prior art also uses a flavor sustained-release unit consisting of a substrate, a wrapping layer, a flavor and a heat-expandable material. Under the action of the smoke temperature, the heat-expandable material will expand rapidly, thereby separating the sealed bonding surface between the wrapping layer and the substrate to achieve a sustained-release flavoring effect. However, the smoke temperature of heated cigarettes is relatively low, generally not exceeding 70 degrees. At this temperature, the degree of expansion and deformation of the material is limited, the separation of the wrapping layer and the substrate is not complete, and the release effect is poor.

[0006] Therefore, it is very necessary to provide a thermoreversible gel that is added to heated cigarettes, wherein the slow-release chamber undergoes phase change at a lower smoke temperature, slowly releases flavors, improves the puff-by-puff stability of the smoke, and has better sensory quality. Summary of the invention

[0007] In view of this, the technical problem to be solved by the present invention is to provide a flavor sustained-release chamber. The flavor sustained-release chamber provided by the present invention is used to load flavors, which are added to heated cigarettes and, after being released by heat, improve the puff-by-puff stability and sensory comfort of the heated cigarette smoke.

[0008] The present invention provides a flavor sustained-release chamber, comprising a base layer, a first gel layer, a flavor layer, and a second gel layer arranged in sequence;

[0009] The first gel layer and the second gel layer are independently selected from one or more of gelatin, NH pectin, X58 pectin, acid-free pectin, low-sugar pectin or curdlan.

[0010] Preferably, the phase transition temperature of the first gel layer is 40-50°C; the phase transition temperature of the second gel layer is 40-50°C.

[0011] Preferably, the molecular weight of the poly (N-isopropylacrylamide) is 50 kDa, the molecular weight of gelatin is 80 kDa, the molecular weight of NH pectin is 200 kDa, the molecular weight of low-sugar pectin is 150 kDa, and the molecular weight of X58 pectin is 230 kDa.

[0012] Preferably, the flavor layer includes water-soluble flavors or oil-soluble flavors;

[0013] The water-soluble flavor includes one or more of geraniol, menthol, benzyl alcohol, n-butanol, furfuryl alcohol or propionic acid;

[0014] The oil-soluble flavor includes one or more of ethyl acetate, methyl cinnamate, D-limonene, clove leaf oil, furfural or methylcyclopentenolone.

[0015] Preferably, the base layer includes a filter tip and a paper tube.

[0016] Preferably, the flavor layer has a thickness of 1-5 mm.

[0017] Preferably, the thickness of the first gel layer is less than 1 mm; the thickness of the second gel layer is less than 1 mm.

[0018] The present invention provides a method for preparing a flavor sustained-release chamber according to any one of the above technical solutions, comprising:

[0019] A) heating the first gel layer raw material and coating it on the base layer, and cooling it to obtain the first gel layer;

[0020] B) coating the fragrance on the first gel layer, and finally coating the surface of the first gel layer with the heated second gel layer raw material, and cooling the layer to obtain the product.

[0021] Preferably, the heating temperature in step A) is 40-50°C; and the heating temperature in step B) is 40-50°C.

[0022] The present invention provides a heated cigarette, comprising the flavor sustained-release chamber described in any one of the above technical solutions.

[0023] Compared with the prior art, the present invention provides a flavor sustained-release chamber, including a base layer, a first gel layer, a flavor layer and a second gel layer arranged therefrom; the first gel layer and the second gel layer are independently selected from one or more of poly (N-isopropylacrylamide), gelatin, NH pectin, X58 pectin, acid-free pectin, low-sugar pectin or curdlan. The flavor sustained-release chamber provided by the present invention slowly releases flavors when the tobacco shreds are heated, thereby improving the puff-by-puff stability of the smoke and improving the problem of the light aroma of heated cigarettes. It can also effectively solve the problem of the light aroma of heated cigarettes and the insufficient puff-by-puff smoke stability, while also avoiding the problem of directly adding flavors to the thin tobacco shreds of heated cigarettes, the rapid release of the aroma, the poor puff-by-puff stability, and the complex process of adding popping beads and low production efficiency. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 Phase diagram of thermoreversible gel;

[0025] Figure 2 Schematic diagram of the structure of the flavor slow-release chamber;

[0026] Figure 3 Puff-by-puff flue gas temperature. DETAILED DESCRIPTION

[0027] The present invention provides a flavor sustained-release chamber and a preparation method and application thereof. Those skilled in the art can refer to the content of this article and appropriately improve the process parameters to achieve it. It should be particularly noted that all similar replacements and modifications are obvious to those skilled in the art, and they all fall within the scope of protection of the present invention. The method and application of the present invention have been described through preferred embodiments, and relevant personnel can obviously modify or appropriately change and combine the method and application of this article without departing from the content, spirit and scope of the present invention to realize and apply the technology of the present invention.

[0028] In this application, the term "and / or" describes the association relationship of associated objects, indicating that there may be three relationships. For example, A and / or B can represent: A exists alone, A and B exist at the same time, and B exists alone. A and B can be singular or plural.

[0029] In this application, "at least one" means one or more, "more than one" means two or more. "At least one of the following" or similar expressions refers to any combination of these items, including any combination of single or plural items.

[0030] The present invention provides a flavor sustained-release chamber, comprising a base layer, a first gel layer, a flavor layer, and a second gel layer arranged in sequence;

[0031] The first gel layer and the second gel layer are independently selected from one or more of gelatin, NH pectin, acid-free pectin, low-sugar pectin or curdlan.

[0032] The flavor sustained-release chamber provided by the present invention comprises a base layer; the base layer of the present invention is a filter tip and a paper tube.

[0033] The flavor sustained-release chamber provided by the present invention comprises a first gel layer arranged on a base layer; the first gel layer material is selected from one or more of poly N-isopropylacrylamide, gelatin, NH pectin, X58 pectin, acid-free pectin, low-sugar pectin or curdlan.

[0034] The molecular weight of the poly N-isopropylacrylamide of the present invention is 50 kDa, the molecular weight of gelatin is 80 kDa, the molecular weight of NH pectin is 200 kDa, the molecular weight of low-sugar pectin is 150 kDa, and the molecular weight of X58 pectin is 230 kDa.

[0035] The phase transition temperature of the first gel layer is 40-50°C; specifically, it can be 40°C, 41°C, 42°C, 43°C, 44°C, 45°C, 46°C, 47°C, 48°C, 49°C, 50°C; or a range between any two of the above.

[0036] The thickness of the first gel layer is less than 1 mm, preferably 0.5 mm.

[0037] The thermoreversible gel of the present invention has temperature responsive properties (such as Figure 1 As shown), thermal reversibility, gel state below the transition temperature, i.e. solid state, sol state above the transition temperature, i.e. fluid state, with a certain viscosity, and the gel transition temperature / softening temperature is the flavor release temperature. The material used is a mixture of one or more of gelatin, NH pectin, acid-free pectin, low-sugar pectin, and curdlan. The flavor sustained-release chamber can encapsulate water-soluble flavors and oil-soluble flavors, water-soluble flavors include but are not limited to geraniol, menthol, benzyl alcohol, n-butanol, furfuryl alcohol, and one or more mixtures of propionic acid, and oil-soluble flavors include but are not limited to ethyl acetate, methyl cinnamate, D-limonene, clove leaf oil, furfural, and one or more mixtures of methylcyclopentenolone.

[0038] The structure of the spice slow-release chamber is as follows Figure 2 , including a base layer, a gel layer 1, a flavor layer and a gel layer 2, wherein the base is a heating cigarette support section.

[0039] The flavor sustained-release chamber provided by the present invention comprises a flavor layer arranged on a first gel layer; the flavor layer comprises water-soluble flavors or oil-soluble flavors; the water-soluble flavors comprise one or more of geraniol, menthol, benzyl alcohol, n-butanol, furfuryl alcohol or propionic acid; the oil-soluble flavors comprise one or more of ethyl acetate, methyl cinnamate, D-limonene, clove leaf oil, furfural or methylcyclopentenolone.

[0040] According to the present invention, the thickness of the fragrance layer is 1-5 mm.

[0041] The flavor sustained-release chamber provided by the present invention comprises a second gel layer arranged on the flavor layer; the second gel layer material is selected from one or more of gelatin, NH pectin, acid-free pectin, low-sugar pectin or curdlan.

[0042] The molecular weight of the poly N-isopropylacrylamide of the present invention is 50 kDa, the molecular weight of gelatin is 80 kDa, the molecular weight of NH pectin is 200 kDa, the molecular weight of low-sugar pectin is 150 kDa, and the molecular weight of X58 pectin is 230 kDa.

[0043] The phase transition temperature of the second gel layer is 40-50°C; specifically, it can be 40°C, 41°C, 42°C, 43°C, 44°C, 45°C, 46°C, 47°C, 48°C, 49°C, 50°C; or a range between any two of the above.

[0044] The thickness of the second gel layer is less than 1 mm, preferably 0.5 mm.

[0045] The present invention creatively uses the above-mentioned specific temperature-responsive thermoreversible gel, which is in a gel state at low temperatures. After being heated to a certain temperature, it changes from a gel to a sol, at which time the fragrance is wrapped in it. After being cooled to a certain temperature, it returns to a gel. Finally, when inhaling, the thermoreversible gel is heated by the mainstream smoke to achieve sustained release of the fragrance.

[0046] The present invention provides a method for preparing a flavor sustained-release chamber according to any one of the above technical solutions, comprising:

[0047] A) heating the first gel layer raw material and coating it on the base layer, and cooling it to obtain the first gel layer;

[0048] B) coating the fragrance on the first gel layer, and finally coating the surface of the first gel layer with the heated second gel layer raw material, and cooling the layer to obtain the product.

[0049] The preparation method of the flavor sustained-release chamber provided by the present invention first heats the raw material of the first gel layer to above the phase transition temperature, and then evenly applies it on the base layer, and after cooling, obtains the gel layer. The present invention does not limit the specific cooling method, which is well known to those skilled in the art.

[0050] The fragrance is coated on the first gel layer. The raw materials and specific thickness of the fragrance have been clearly described above and will not be repeated here. The specific coating method is not limited in the present invention and is well known to those skilled in the art.

[0051] Finally, the heated second gel layer material is coated on the surface and cooled to obtain the product. The product is heated to above the phase transition temperature and evenly dripped on the flavor layer and cooled to obtain the gel layer.

[0052] The first gel layer and the second gel layer wrap the fragrance to form a fragrance slow-release chamber.

[0053] Due to the small thickness of the gel layer, during the smoking process of the heated cigarette, the gel layer undergoes a reversible phase change due to heat, causing the flavor to be exposed to the hot smoke and slowly release the flavor from the slow-release chamber, thereby improving the stability and sensory quality of the smoke.

[0054] The present invention provides a heated cigarette, comprising the flavor sustained-release chamber described in any one of the above technical solutions.

[0055] The thermoreversible gel provided by the present invention is used to load liquid flavors to form a flavor slow-release chamber, which is added to heated cigarettes. The slow-release chamber undergoes a phase change at a lower smoke temperature, slowly releases the flavors, improves the puff-by-puff stability of the smoke, and improves the sensory quality.

[0056] Compared with the existing technology, the beneficial effects of this technical solution are as follows:

[0057] 1. Improve aroma stability: The present invention forms an aroma slow-release chamber by adding liquid aroma loaded with thermoreversible gel into the heated cigarette. When the tobacco is heated, the aroma slow-release chamber slowly releases the aroma, thereby improving the puff-by-puff stability of the smoke and improving the problem of weak aroma of the heated cigarette.

[0058] 2. Enrich the types of flavors: Compared with the explosive beads that can only encapsulate oil-soluble flavors, the thermoreversible gel can encapsulate not only oil-soluble flavors, but also water-soluble flavors, thereby expanding the types of flavors that can be used for heated cigarettes and improving the flavoring effect.

[0059] 3. Simplify the production process and reduce costs: Compared with the complex process of adding explosive beads and the low production efficiency, the process of adding the thermoreversible gel of the present invention is simpler and has higher production efficiency, which helps to reduce the production cost of heated cigarettes and improve the economic benefits of the products.

[0060] 4. Achieve stable release: Compared with the existing technology of the company, the present invention adopts a thermoreversible gel with a low release temperature and a higher release success rate, which can ensure the stable release of the fragrance.

[0061] 5. Improve sensory quality: The thermoreversible gel of the present invention can slowly and steadily release fragrance during the smoking process, making the smoke more fragrant and having a better taste, thereby improving the sensory quality of users.

[0062] It should be understood that in the various embodiments of the present application, the size of the serial numbers of the above-mentioned processes does not mean the order of execution, some or all of the steps can be executed in parallel or sequentially, and the execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of the present application.

[0063] The numerical ranges and parameters involved in the present invention have presented the relevant numerical values ​​in the specific embodiments as accurately as possible. However, any numerical value essentially inevitably contains standard deviations due to individual testing methods. Therefore, unless otherwise explicitly stated, it should be understood that all numerical ranges or specific data used in this disclosure may have certain reasonable deviations within a certain range, for example: within 1% or 0.5%.

[0064] Some cases are recorded in the embodiments and comparative examples of the present invention, wherein the embodiments show certain implementation modes of the present invention. However, this does not mean that the effects of the present invention can only be achieved in these cases.

[0065] In order to further illustrate the present invention, a flavor sustained-release chamber provided by the present invention, a preparation method and application thereof are described in detail below in conjunction with embodiments.

[0066] Embodiment 1:

[0067] In this embodiment, low-sugar pectin is selected as the flavor carrier, and the phase transition temperature of the thermoreversible gel is about 45° C. D-limonene is selected as the flavor, and the flavor is an oil-soluble flavor.

[0068] The gel is heated to a temperature above the phase transition temperature, and is evenly applied on the base layer. After cooling, a gel layer 1 is obtained, and the thickness does not exceed 1 mm. The fragrance is then dripped on the gel layer 1 to obtain a fragrance layer, and finally the gel is dripped on the surface. After cooling, a gel layer 2 is obtained, and the thickness does not exceed 1 mm. The gel layers 1 and 2 wrap the fragrance to form an oil-soluble fragrance slow-release chamber.

[0069] Due to the small thickness of the gel layer, during the smoking process of the heated cigarette, the gel layer undergoes a reversible phase change due to heat, causing the flavor to be exposed to the hot smoke and slowly release the flavor from the slow-release chamber, thereby improving the stability and sensory quality of the smoke.

[0070] The above are the specific operating steps of this embodiment. In this way, we can effectively solve the problem of weak aroma of heated cigarettes and insufficient stability of smoke from puff to puff. At the same time, it also avoids the problem of directly adding spices to the thin tobacco slices of heated cigarettes, rapid release of aroma, poor stability from puff to puff, and complex process of adding popping beads and low production efficiency.

[0071] Embodiment 2:

[0072] In this embodiment, low-sugar pectin is selected as the flavor carrier, and the phase transition temperature of the thermoreversible gel is about 45° C. Geraniol is selected as the flavor, and the flavor is a water-soluble flavor.

[0073] The gel is heated to a temperature above the phase transition temperature, and is evenly applied on the base layer. After cooling, a gel layer 1 is obtained, and the thickness does not exceed 1 mm. The fragrance is then dripped on the gel layer 1 to obtain a fragrance layer, and finally the gel is dripped on the surface. After cooling, a gel layer 2 is obtained, and the thickness does not exceed 1 mm. The gel layers 1 and 2 wrap the fragrance to form a water-soluble fragrance slow-release chamber.

[0074] Embodiment 3:

[0075] In this embodiment, NH pectin + gelatin are selected as flavor carriers, the ratio of the two is 1:3, the phase transition temperature of the thermoreversible gel is about 41°C, and D-limonene is selected as the flavor, which is an oil-soluble flavor.

[0076] The gel is heated to a temperature above the phase transition temperature, and is evenly applied on the base layer. After cooling, a gel layer 1 is obtained, and the thickness does not exceed 1 mm. The fragrance is then dripped on the gel layer 1 to obtain a fragrance layer, and finally the gel is dripped on the surface. After cooling, a gel layer 2 is obtained, and the thickness does not exceed 1 mm. The gel layers 1 and 2 wrap the fragrance to form a fragrance slow-release chamber.

[0077] Example 4

[0078] In this embodiment, NH pectin + gelatin are selected as flavor carriers, the ratio of the two is 5:1, the phase transition temperature of the thermoreversible gel is about 48°C, and D-limonene is selected as the flavor, which is an oil-soluble flavor.

[0079] The gel is heated to a temperature above the phase transition temperature, and is evenly applied on the base layer. After cooling, a gel layer 1 is obtained, and the thickness does not exceed 1 mm. The fragrance is then dripped on the gel layer 1 to obtain a fragrance layer, and finally the gel is dripped on the surface. After cooling, a gel layer 2 is obtained, and the thickness does not exceed 1 mm. The gel layers 1 and 2 wrap the fragrance to form a fragrance slow-release chamber.

[0080] Comparative Example 1:

[0081] Poly (N-isopropylacrylamide) was selected as the fragrance carrier, with a phase transition temperature of about 32°C, and D-limonene was selected as the fragrance.

[0082] The gel is heated to a temperature above the phase transition temperature, and is evenly applied on the base layer. After cooling, a gel layer 1 is obtained, and the thickness does not exceed 1 mm. The fragrance is then dripped on the gel layer 1 to obtain a fragrance layer, and finally the gel is dripped on the surface. After cooling, a gel layer 2 is obtained, and the thickness does not exceed 1 mm. The gel layers 1 and 2 wrap the fragrance to form a fragrance slow-release chamber.

[0083] Comparative Example 2:

[0084] X58 pectin was selected as the flavor carrier, with a phase transition temperature of about 55°C, and D-limonene was selected as the flavor.

[0085] The gel is heated to a temperature above the phase transition temperature, and is evenly applied on the base layer. After cooling, a gel layer 1 is obtained, and the thickness does not exceed 1 mm. The fragrance is then dripped on the gel layer 1 to obtain a fragrance layer, and finally the gel is dripped on the surface. After cooling, a gel layer 2 is obtained, and the thickness does not exceed 1 mm. The gel layers 1 and 2 wrap the fragrance to form a fragrance slow-release chamber.

[0086] Verification Example

[0087] evaluate:

[0088] The fragrance slow-release chambers of the embodiment and the comparative example were tested for release during the smoking process. The release temperatures of the fragrance slow-release chambers prepared by different gels were quite different. When the release temperature was too low, the gel structure underwent gel transformation at ambient temperature (high temperature in summer), and the fragrance was released in advance before smoking and lost. When the release temperature was too high, the gel was difficult to undergo thermal transformation, and the fragrance was released slowly and the release efficiency was low. Combined with the smoke temperature curve during the smoking process, the optimal gel transformation temperature range is 40-50°C.

[0089] The technical solution provided by the invention is applicable to both oil-soluble and water-soluble fragrances.

[0090] By optimizing the type and proportion of gel, flavor sustained-release chambers with different release temperatures can be prepared.

[0091] Table 1 Release temperature and release efficiency of different thermoreversible gels

[0092]

[0093]

[0094] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A flavor slow-release chamber, characterized in that: It comprises a base layer, a first gel layer, a fragrance layer and a second gel layer which are arranged in sequence; The first gel layer and the second gel layer are independently selected from one or more of gelatin, NH pectin, acid-free pectin, low-sugar pectin or curdlan.

2. The flavor slow-release chamber according to claim 1, characterized in that: The phase transition temperature of the first gel layer is 40-50°C; the phase transition temperature of the second gel layer is 40-50°C.

3. The flavor slow-release chamber according to claim 1, characterized in that: The molecular weight of the poly N-isopropylacrylamide is 50 kDa, the molecular weight of gelatin is 80 kDa, the molecular weight of NH pectin is 200 kDa, the molecular weight of low-sugar pectin is 150 kDa, and the molecular weight of X58 pectin is 230 kDa.

4. The flavor slow-release chamber according to claim 1, characterized in that: The flavor layer includes water-soluble flavors or oil-soluble flavors; The water-soluble flavor includes one or more of geraniol, menthol, benzyl alcohol, n-butanol, furfuryl alcohol or propionic acid; The oil-soluble flavor includes one or more of ethyl acetate, methyl cinnamate, D-limonene, clove leaf oil, furfural or methylcyclopentenolone.

5. The flavor slow-release chamber according to claim 1, characterized in that: The base layer comprises a filter tip and a paper tube.

6. The flavor slow-release chamber according to claim 1, characterized in that: The thickness of the fragrance layer is 1-5 mm.

7. The flavor slow-release chamber according to claim 1, characterized in that: The thickness of the first gel layer is less than 1 mm; the thickness of the second gel layer is less than 1 mm.

8. A method for preparing the flavor sustained-release chamber according to any one of claims 1 to 7, characterized in that: include: A) heating the first gel layer raw material and coating it on the base layer, and cooling it to obtain the first gel layer; B) coating the fragrance on the first gel layer, and finally coating the surface of the first gel layer with the heated second gel layer material, and cooling the layer to obtain the product.

9. The preparation method according to claim 7, characterized in that: The heating temperature of step A) is 40-50°C; the heating temperature of step B) is 40-50°C.

10. A heated cigarette, characterized in that: The invention comprises the flavor sustained-release chamber as described in any one of claims 1 to 7.

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