Sterilized moist snuff and method

Abstract

Sterilized moist tobacco products and methods for sterilizing moist tobacco products are provided. The moist tobacco is subjected to a thermal stabilization treatment after it has been packaged in its final, consumer-ready container. Such thermal stabilization pasteurizes, sterilizes or otherwise treats the finished moist tobacco so that the concentration of undesirable microflora present within the product is reduced or eliminated. By heating the moist tobacco after is has been packaged, harmful microorganisms are destroyed and spoilage is substantially delayed or does not occur at all without the need for refrigeration of the container. The volatile compounds in the tobacco, such as flavors, are retained in the container. Downstream TSNA production may also be reduced and the shelf life can be extended.

Description

CROSS REFERENCE TO RELATED APPLICATION[0001]This application claims priority under 35 USC §119(e) to U.S. Provisional Application No. 60 / 877,368, filed on Dec. 28, 2006, the entire content of which is hereby incorporated by reference.BACKGROUND[0002]Snuff is one of the oldest tobacco products known. There are two types of snuff, dry snuff and moist snuff. Dry snuff is produced as a dry powder, while moist snuff is usually finely cut, rather than ground, and maintains a high moisture content. Because of the moisture content of tobacco products like moist snuff tobacco, the shelf-life is short due to the presence and growth of bacteria.[0003]The present invention relates generally to smokeless tobacco compositions, and more specifically to moist tobacco product, and methods for sterilizing the same to increase shelf-life. More particularly, the process relates to subjecting moist tobacco to a thermal sterilization treatment after packaging, but prior to distribution to consumers, in o...

AI Technical Summary

Benefits of technology

[0004]In one embodiment, the process for treating smokeless tobacco includes subjecting a tobacco container having an amount of moist tobacco packed therein to a thermal stabilization treatment. By heating the moist tobacco after it has been packaged in its final consumer-ready container, microorganisms are destroyed and spoilage is substantially delayed or prevented. Because moist tobacco is marketed in small containers, waiting until after it has been packaged before subjecting it to heat treatment requires only a short heating time to destroy microorganisms. Additionally, by heat-treating the tobacco in its container, the volatile compounds in the tobacco, such as flavors, are retained within the container, downstream TSNA production may be reduced, and / or the product's shelf-life is extended.

[0005]In order to reduce the growth of undesirable microflora in moist tobacco, the tobacco is subjected to thermal stabilization treatment after it has been packaged in its final, consumer-ready containers. Such thermal stabilization preferably pasteurizes, sterilizes or otherwise treats the finished moist tobacco so that the concentration of microflora present within the product is reduced to a greater extent than if sterilization took place before the snuff is packaged. A reduction in the concentration of bacteria, in turn, results in an extended shelf life, which in turn will ease some of the industry's reliance on cumbersome and expensive distribution systems, while reducing spoilage and improving consumer satisfaction.

Problems solved by technology

Because moist tobacco is marketed in small containers, waiting until after it has been packaged before subjecting it to heat treatment requires only a short heating time to destroy microorganisms.