A method for preparing and using a cigarette flavor film

Abstract

The present application relates to the field of tobacco, in order to solve the problems that aroma substances are easy to lose and the volatilization speed of aroma substances is easy to be affected by the temperature and humidity environment of cigarettes, and provides a preparation method and use method of a cigarette flavor film, comprising: S1: preparation of a flavor ball; after solid flavor is made into flavor particles using a granulator, coating technology is used to coat sugar coating on the surface of the flavor particles to obtain coated beads; S2: film preparation; after the coated beads are laid on a drying tray, film-forming paste is sprayed on the surface of the drying tray, and after baking, a flavor film is formed. The preparation method provided by the present application enables the cigarette flavor film to have the functions of flavor enhancement and moisture retention, increases the aroma retention capacity of the cigarette, enables the cigarette to have less aroma loss after long-term storage, reduces the flavoring and aroma adding step in the traditional process, the process flow is shorter, and the time and economic benefits are significantly improved.

Description

[0001] Method Domain

[0002] This invention relates to the tobacco industry, and more specifically, to a method for preparing and using a cigarette flavoring film.

[0003] Background Method

[0004] Cigarettes are tobacco products made by rolling tobacco into strips using cigarette paper. They are also called paper cigarettes, cigarettes, or cigarette rolls. There are filtered and unfiltered cigarettes, and they come in mild and strong flavors. Due to the health hazards of cigarettes, low-tar, low-harm cigarettes have gradually developed. However, reducing tar and harm inevitably leads to a loss of aroma and a decrease in smoking comfort. Therefore, the application of flavorings and fragrances in low-tar cigarettes is particularly important. Currently, the most common methods of adding flavorings are: adding flavorings to moistened leaves, adding flavorings to dried tobacco, and adding flavorings to the filter. The first two methods essentially involve the tobacco leaves directly absorbing the flavoring liquid. However, during cigarette storage, the aromatic substances will evaporate or even deteriorate over time. Flavoring filters typically involves adding flavor capsules to the filter. Before smoking, the capsule is popped, releasing liquid flavoring into the filter. While this method slows down the loss of aroma substances during storage, filter flavoring has two major drawbacks: first, the aroma uniformity is poor, affecting the smoking experience; second, the manufacturing process of flavor capsules limits the types of liquid flavorings they can carry, mainly due to the hydrophilicity and lipophilicity of the wall and core materials, as well as the density of the flavoring, and it cannot achieve a broad spectrum of flavoring loading and addition. Another method involves using adsorbents to adsorb flavorings and reduce their loss. However, while there are many types of adsorbents, their use as filter materials has significant limitations. First, the adsorbent needs to have certain thermal and chemical stability to avoid affecting the cigarette's flavor; second, it must have excellent non-selective flavor retention and release capabilities for flavorings with complex components; and third, its ability to release aroma during smoking should not be affected by the temperature and humidity environment within the filter. Therefore, a suitable adsorbent material has not yet been found.

[0005] Patent CN114886153A discloses a water capsule for tobacco use, its preparation method, and its application, which provides a water capsule in the form of a bursting bead. The types of flavorings used are limited by the coating technology.

[0006] Patent CN113796559B discloses a fragrance loading material and its application, which improves the fragrance loading effect, but is still affected by the temperature and humidity changes of the filter tip.

[0007] There is an urgent need for a new way of adding fragrance that can not only have a long storage time and prevent evaporation and deterioration, but also release fragrance substances at a uniform rate. Summary of the Invention

[0008] The purpose of this invention is to provide a preparation method and a method of use that solves the problems that aroma substances in cigarettes are easily lost and that the evaporation rate of aroma substances is easily affected by the temperature and humidity environment of the filter tip.

[0009] This invention is achieved through the following method:

[0010] A method for preparing a cigarette flavoring film, comprising:

[0011] S1: Preparation of spice balls;

[0012] Solid flavorings are granulated into flavoring microparticles using a granulation machine, and then coated with sugar coating technology to obtain coated beads.

[0013] S2: Membrane preparation;

[0014] After the coated beads are placed on a drying tray, a film-forming paste is sprayed onto the surface of the drying tray, and after baking, a fragrance film is formed.

[0015] Using sugar coating to encapsulate solid flavorings, instead of liquid flavorings, increases the variety of flavorings that can be loaded. The coating technology also slows down the loss of aroma compounds from the solid flavorings, ensuring the aroma of the cigarettes does not weaken after long-term storage. The coating material uses polysaccharides with multiple hydroxyl groups, which enhances the cigarette's moisture retention. Because solid flavorings are difficult to evenly load onto the tobacco portion of a cigarette, their application in this area is relatively rare. This invention innovatively improves upon the glutinous rice paper technology used in the food industry for the tobacco industry, uniformly loading coating beads in the form of a film, making it suitable for use on the tobacco portion.

[0016] Preferably, the film-forming paste comprises methylcellulose, carboxymethylcellulose, carrageenan, olive oil alcohol, and chrysanthemum flavonoids.

[0017] Methylcellulose and carboxymethylcellulose are the main film-forming substances. Carrageenan can increase the strength of the film. Olive oil alcohol is an oily alcohol that can prevent the fragrance films from sticking together, which is beneficial for industrial production and also gives the fragrance films a certain degree of moisture retention. Chrysanthemum flavonoids have four main functions: first, they help the fragrance film form; second, their medicinal value can reduce the burden on the throat caused by smoking; third, they retain moisture; and fourth, their antioxidant properties can be used as a preservative to increase the shelf life of cigarettes.

[0018] Preferably, the wall material of the coated beads comprises α-cyclodextrin.

[0019] α-Cyclodextrin is hydrophobic internally and hydrophilic externally, providing protection for the solid flavoring while also offering good moisturizing effects. Since chrysanthemum flavonoids are bitter, while α-cyclodextrin is slightly sweet, it can reduce the impact of bitterness on the flavor of the smoke. Preferably, the solid flavoring includes a combustion improver.

[0020] Since the solid flavor used in the present application has lower volatility than liquid flavor after the cigarette is ignited, a combustion-supporting agent is added to accelerate the combustion of the flavor.

[0021] Preferably, the combustion-supporting agent is a citrate.

[0022] The citrate has a preservative effect in addition to being a combustion-supporting agent, but the preservative mechanism is biodegradability, which converts it into an acid substance that forms an acidic environment to inhibit the growth of bacteria. Since α-cyclodextrin has good acid and alkali resistance, the selection of citrate as a combustion-supporting agent is based on the use of α-cyclodextrin as a wall material.

[0023] Preferably, the solid flavor is an acid-resistant solid flavor.

[0024] The use of an acid-resistant solid flavor can avoid the impact of biodegradation of citrate on the flavor.

[0025] Preferably, the solid flavor includes vanillin.

[0026] Vanillin has a preservative and bacteriostatic effect in addition to its flavoring effect, and a lower pH environment can also improve the bacteriostatic effect of vanillin, so the combination of citrate and vanillin has better bacteriostatic effect.

[0027] A method for using a flavor film, which involves wrapping the flavor film around tobacco.

[0028] Traditional solid flavors are dissolved and added to tobacco, but the solid flavor in the present application does not require a dissolution step, so it has a higher concentration. Even if the tobacco has not undergone flavoring and moisturizing processes, the use of the flavor film can ensure a certain degree of flavor concentration and moisturizing effect.

[0029] Preferably, the flavor film is coated on the surface of the cigarette paper.

[0030] The combination of the flavor film and the cigarette paper is more conducive to industrial production. If the flavor film is produced by a flavor manufacturer, the cigarette manufacturer needs to wrap the tobacco with the flavor film first and then use the cigarette paper, which requires changes to the production line of the cigarette machine and is more complicated. If the flavor film is directly coated on the cigarette paper by a cigarette paper manufacturer and sold to a cigarette manufacturer, the manufacturer can complete the operation in one step using the cigarette machine.

[0031] Preferably, the flavor film is coated on the surface of the cigarette paper and then subjected to a physical punching process; the axis of the hole forms an acute angle with the plane of the cigarette paper.

[0032] The methyl cellulose and carboxymethyl cellulose are used as main raw materials of the film-forming paste in order to ensure the air permeability of the flavor film and avoid affecting the air permeability of the cigarette paper after the flavor film is coated on the cigarette paper. The physical punching is used to further increase the physical air permeability. If the flavor film is punched alone and then coated on the cigarette paper, the holes of the flavor film may be misaligned with the holes of the cigarette paper, forming shielding and thus affecting the air permeability of the cigarette paper. The cigarette burning needs oxygen, and the air permeability of the cigarette paper determines the oxygen penetration amount and penetration rate. The air permeability of the cigarette paper determines the burning speed of the tobacco, which can reduce the number of puffs of the cigarette and reduce the release amount of carbon monoxide and tar. The increase of the air permeability of the cigarette paper can accelerate the burning of the cigarette, facilitate the full burning of the tobacco, reduce the amount of carbon monoxide generated, and at the same time, the mainstream smoke can also escape in large quantities through the holes of the cigarette paper, reducing the harmful substances inhaled into the body. The holes are arranged as inclined holes, and the outer end of the inclined hole is closer to the filter when the cigarette is smoked. The arrangement of the inclined holes hinders and disturbs the gas in the center of the cigarette to a certain extent when smoked, increases the mixing time of the flavor after volatilization and the smoke, and the smoke is more uniform.

[0033] A flavor film prepared by the preparation method of the cigarette flavor film.

[0034] The present application has at least the following beneficial effects:

[0035] The preparation method changes the conventional flavoring method, does not use filter flavoring, and avoids the influence of flavor caused by changes in temperature and humidity of the filter. Although the tobacco is flavored, it is different from the traditional way of absorbing liquid flavor by tobacco leaves. The film loaded coating beads are used in the form of solid flavor as the core to reduce the limitation of coating process on the type of flavor. Due to the existence of coating, the traditional tobacco flavoring method has better fragrance retention effect, and the loss of flavor is smaller after long-term storage of the cigarette. In addition, due to the moisturizing and flavoring effect of the flavor film, the process flow is shorter, and the time and economic benefits are significantly improved.

[0036] The use method of the present application cooperates the flavor film with the cigarette paper, so that special equipment for flavor film tobacco or separate flavor film tobacco process is not needed, the process flow is simpler, and it is beneficial to industrial implementation. DETAILED DESCRIPTION

[0037] In order to make the purpose, method scheme and advantages of the embodiments of the present application more clear, the method scheme in the embodiments of the present application is described clearly and completely. Obviously, the described embodiments are part of the embodiments of the present application, not all the embodiments.

[0038] Embodiment 1:

[0039] A preparation method of a cigarette flavor film comprises:

[0040] S1: Preparation of flavor spheres;

[0041] The solid flavor is granulated into flavor particles with a particle size of 50 μm using a fluidized bed granulator, and then coated with a sugar coating using a coating technique to obtain coated beads with a coating layer of 10 μm. The wall material of the coated beads comprises α-cyclodextrin. The solid flavor comprises 1 part of citrate, 9 parts of benzoic acid and 4 parts of vanillin.

[0042] S2: Preparation of a film;

[0043] The coated beads are spread on a drying tray, and a film-forming paste is sprayed on the surface of the drying tray, and then baked to form a flavor film with a thickness of 80 μm. The film-forming paste comprises 100 parts of water, 20 parts of methyl cellulose, 20 parts of carboxymethyl cellulose, 4 parts of carrageenan, 4 parts of olive oil alcohol and 5 parts of chrysanthemum flavonoids.

[0044] Experimental Example 1:

[0045] S1: Preparation of flavor spheres;

[0046] The solid flavor is granulated into flavor particles with a particle size of 50 μm using a fluidized bed granulator, and then coated with a sugar coating using a coating technique to obtain coated beads with a coating layer of 10 μm. The wall material of the coated beads comprises α-cyclodextrin. The solid flavor comprises 9 parts of benzoic acid and 4 parts of vanillin.

[0047] S2: Preparation of a film;

[0048] The coated beads are spread on a drying tray, and a film-forming paste is sprayed on the surface of the drying tray, and then baked to form a flavor film with a thickness of 80 μm. The film-forming paste comprises 100 parts of water, 20 parts of methyl cellulose, 20 parts of carboxymethyl cellulose, 4 parts of carrageenan, 4 parts of olive oil alcohol and 5 parts of chrysanthemum flavonoids.

[0049] Experimental Example 2:

[0050] S1: Preparation of flavor spheres;

[0051] The solid flavor is granulated into flavor particles with a particle size of 50 μm using a fluidized bed granulator, and then coated with a sugar coating using a coating technique to obtain coated beads with a coating layer of 10 μm. The wall material of the coated beads comprises α-cyclodextrin. The solid flavor comprises 1 part of citrate, 9 parts of benzoic acid and 4 parts of vanillin.

[0052] S2: Preparation of a film;

[0053] The coated beads are spread on a drying tray, and a film-forming paste is sprayed on the surface of the drying tray, and then baked to form a flavor film with a thickness of 80 μm. The film-forming paste comprises 100 parts of water, 20 parts of methyl cellulose, 20 parts of carboxymethyl cellulose, 4 parts of carrageenan, 4 parts of olive oil alcohol and 5 parts of chrysanthemum flavonoids.

[0054] Experimental Example 3

[0055] A method for preparing a cigarette flavor film comprises:

[0056] S1: Preparation of flavor spheres;

[0057] After the solid flavor is granulated into flavor particles with a particle size of 50 μm using a fluidized bed granulator, a coating technique is used to coat sugar on the surface of the flavor particles to obtain coated beads, and the coating layer has a thickness of 10 μm; the wall material of the coated beads comprises α-cyclodextrin. The solid flavor comprises 1 part of citrate, 9 parts of benzoic acid and 4 parts of vanillin.

[0058] S2: Film preparation;

[0059] After the coated beads are spread on a drying tray, a film-forming paste is sprayed on the surface of the drying tray, and a flavor film is formed after baking, and the film has a thickness of 80 μm. The film-forming paste comprises 100 parts of water, 40 parts of sweet potato powder, 4 parts of carrageenan, 4 parts of olive oil alcohol and 5 parts of chrysanthemum flavonoids.

[0060] Experimental Example 4

[0061] A method for preparing a cigarette flavor film comprises:

[0062] S1: Preparation of flavor spheres;

[0063] After the solid flavor is granulated into flavor particles with a particle size of 50 μm using a fluidized bed granulator, a coating technique is used to coat sugar on the surface of the flavor particles to obtain coated beads, and the coating layer has a thickness of 10 μm; the wall material of the coated beads comprises α-cyclodextrin. The solid flavor comprises 1 part of citrate, 9 parts of benzoic acid and 4 parts of vanillin.

[0064] S2: Film preparation;

[0065] After the coated beads are spread on a drying tray, a film-forming paste is sprayed on the surface of the drying tray, and a flavor film is formed after baking, and the film has a thickness of 80 μm. The film-forming paste comprises 100 parts of water, 20 parts of methyl cellulose, 20 parts of carboxymethyl cellulose, 4 parts of carrageenan and 5 parts of chrysanthemum flavonoids.

[0066] After the flavor films obtained in Example 1 and Experimental Examples 1-4 are used in cigarettes according to the use method of the present application, the results of the cigarette smoking evaluation are analyzed, as shown in Table 1. The cigarette production process in Example 1 and Experimental Examples 1-4 is the same except for the flavor film.

[0067] Table 1

[0068]

[0069] The blank example adopts Chinese (Great China), and it can be seen from the above Table 1 that the fragrance is weakened without combustion-supporting agent in the solid perfume. It can be seen from the experimental example 2 that, without the use of α-cyclodextrin as the wall material, the aroma, coordination, odor and aftertaste in the sensory evaluation are all affected due to the presence of chrysanthemum flavonoids, which indicates the importance of selecting a specific wall material, i.e. α-cyclodextrin, for improving aroma, etc. It can be seen from the experimental example 3 that, after changing the main components of the film-forming paste, the permeability of the film-forming paste is deteriorated, which affects the full combustion of the tobacco, and the aroma evaluation score is significantly reduced. It can be seen from the experimental example 4 that, without the presence of olive oil alcohol, the aroma evaluation is affected to a certain extent, the damage of the film leads to the reduction of the perfume, and affects the uniformity of the smoke. From the comparison between the implementation example 1 and the blank example 1, after the perfume film provided by the present application is used to replace the feeding and perfuming process in the traditional process, the various indicators in the sensory evaluation can be comparable to the current first-line brand.

[0070] After the perfume films obtained from the implementation example 1 and the experimental examples 1-4 and the cigarette in the blank example 1 are stored for one month, two months and three months, the aroma is subjected to sensory evaluation, and Table 2 is shown.

[0071] Table 2

[0072] Initial value One month later Two months later Three months later Example 1 28.5 28.5 28.4 28.2 Test Example 1 28.0 27.9 27.7 27.3 Test Example 2 27.8 27.6 26.8 26.2 Test Example 3 26.5 26.5 26.3 26.2 Test Example 4 28.0 27.8 27.7 27.5 Blank Example 1 28.6 28.4 27.8 27.0

[0073] It can be seen from Table 2 that, in the experimental example 2, the wall material is changed, even if the coating technology is used on the solid perfume, the degree of weakening of the fragrance with the increase of the storage time is much higher than that of the implementation example 1, which is mainly because the presence of citrate can cause the damage of the wall material. Compared with the implementation example 1, the blank example 1 uses the traditional process to absorb the perfume liquid by the tobacco leaf as the perfuming process, and the perfume is not protected by the coating, and the aroma loss is obviously faster.

[0074] The perfume films obtained from the implementation example 1 and the experimental examples 1-4 are applied to the cigarette paper without physical punching, and the GTR-704R cigarette paper permeability tester is used for five tests and the average value is taken, and the results are shown in Table 3.

[0075] Table 3

[0076] Example 1 Test Example 1 Test Example 2 Test Example 3 Test Example 4 Air permeability 50.0 CU 50.1 CU 49.8 CU 26.5 CU 50.1 CU

[0077] It can be seen from the experimental example 3 in Table 3 that, the use of methyl cellulose and carboxymethyl cellulose as the main components of the paste film can effectively improve the permeability thereof.

[0078] The above is only the preferred embodiment of the present application, and is not used to limit the present application. For those skilled in the art, the present application can have various modifications and changes. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present application shall be included in the protection scope of the present application.

Claims

1. A method for preparing a cigarette flavor film, characterized by, The application relates to a method for preparing a flavor film for wrapping tobacco. The method comprises the following steps: S1: preparing a flavor ball; After solid flavor is made into flavor particles by using a granulator, a coating technique is used to coat sugar on the surface of the flavor particles to obtain coated beads; S2: preparing a film; After the coated beads are laid on a drying tray, a film-forming paste is sprayed on the surface of the drying tray, and a flavor film is formed after baking; The film-forming paste comprises methyl cellulose, carboxymethyl cellulose, carrageenan, olive oil alcohol and chrysanthemum flavone; The wall material of the coated beads comprises alpha-cyclodextrin; The solid flavor comprises a combustion improver, i.e. a citrate; 2. The method of claim 1, wherein The flavor film is used for wrapping tobacco.

3. The method of claim 2, wherein the tobacco flavor film is prepared by coating a tobacco flavor on a tobacco sheet. The solid flavor is an acid-resistant solid flavor.

4. A method of using a flavor film prepared according to the method of any one of claims 1-3, wherein, The solid flavor comprises vanillin.

5. The method of using a flavor film according to claim 4, wherein, The flavor film is coated on the surface of cigarette paper. After the flavor film is coated on the surface of cigarette paper, a physical punching process is performed together; the axis of the hole forms an acute angle with the plane of the cigarette paper.

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