Method for producing cigar-flavored tobacco and tobacco product

Abstract

The present application relates to the technical field of tobacco processing, and in particular to a method for producing cigar-flavored flat tobacco and a tobacco product. The preparation method provided by the present application includes: pretreatment, mixing, adding a fermentation medium, anaerobic fermentation, and shredding balance steps. During the production process, no flavors or spices are added, and natural fermentation media are used for fermentation. The resulting flat tobacco and other tobacco products have the characteristics of soft and delicate smoke and prominent aroma, which meet the sensory requirements of pipe tobacco. The present production method uses a natural fermentation medium for fermentation, and the fermentation medium preferably includes one or more of honey, rum, and invert sugar, which can make the smoke delicate, the aroma prominent, increase the sweetness, and reduce the foreign taste. It is also preferred to add green coffee beans as a flavor medium, which can further reduce foreign gases, increase the sweetness, and give the flat tobacco product a coffee flavor and the flavor of the origin of the coffee beans.

Description

Technical Field

[0001] The present invention relates to the technical field of tobacco processing, in particular to a method for producing cigar-flavored flat tobacco and the technical field of tobacco products. Background Art

[0002] Cavendish refers to an important raw material used in traditional non-flavored pipe tobacco. It specifically refers to a unique tobacco processing method. The tobacco raw materials processed by this process using different types of tobacco leaves are called cavendish. With the development of the economy and society, the improvement of people's consumption level and the change of consumption concepts, more and more consumers have begun to accept and like smoking pipes. Pipe tobacco is divided into flavored pipe tobacco and non-flavored pipe tobacco according to whether it is flavored. The latter is not only of higher quality than the former, but also has a wider audience. There are not many pipe tobacco products at present, and most of them are flavored pipe tobacco. One of the reasons is that the production process of cavendish, an important raw material in non-flavored pipe tobacco, has not been mastered. The existing technologies, such as the pipe tobacco production methods disclosed in Chinese patents CN201710744297.6 and CN202210708791.8, are all methods for preparing position-adjusted pipe tobacco.

[0003] Cigar tobacco leaves have a unique style, characterized by high aroma and strong punch. Many pipe tobacco products worldwide use high-quality cigar tobacco leaves as a key raw material. These products often command high prices, have a unique style, and a striking aroma, and are highly sought after by consumers. Pipe tobacco is characterized by its high aroma and smooth, delicate, and soft smoke. However, in order to achieve the cigar-style aroma while using cigar tobacco leaves to make pipe tobacco, the key challenge is to increase the smoke's fineness, enhance its sweetness, and reduce its strength through processing.

[0004] The selection of fermentation media during the production of flat tobacco and the creation of an anaerobic environment by compressing and using containers to isolate the air are the secrets of different pipe tobacco manufacturers. Due to the limitations of the production process of flat tobacco and the lack of reports on the production process of cigar-flavored flat tobacco, the current pipe tobacco product types are single and the research and development of non-flavored pipe tobacco is relatively slow, which restricts the development of the pipe tobacco field.

[0005] Therefore, providing a method for producing flat cigarettes, especially flat cigarettes with a specific flavor, is a technical problem that needs to be solved urgently in this field. Summary of the Invention

[0006] The purpose of this application is to provide a method for producing a flat cigarette, specifically a method for producing a cigar-flavored flat cigarette and the resulting tobacco product.

[0007] The first technical solution of the present application for solving the above-mentioned problem is a method for producing cigar-flavored flat tobacco, comprising the following steps:

[0008] S1. Pretreatment: The tobacco leaves are subjected to moisture conditioning, moisture balance, and stem removal.

[0009] S2 mixing: the tobacco raw materials pretreated in step S1 are mixed according to the ratio;

[0010] S3 adding fermentation medium: the fermentation medium is added to the tobacco raw material after mixing in step S2;

[0011] S4 anaerobic fermentation: After adding the fermentation medium in step S3, the tobacco raw material is placed in a container for anaerobic fermentation;

[0012] S5. Shredding balance: Shred the tobacco leaves after anaerobic fermentation in step S4 and adjust the moisture content before use.

[0013] The present application mixes a variety of tobacco leaves before fermentation, which not only can produce a richer, more balanced and complex taste, making the final tobacco product experience better, but also can evenly distribute the chemical components in the tobacco leaves, which helps the subsequent fermentation process, improves the quality of the tobacco, and produces a unique flavor.

[0014] Compared to other fermentation methods, anaerobic fermentation of multiple tobacco leaves can produce a richer and more complex taste and aroma. Traditional oxidative fermentation and two-step fermentation methods, such as those combining oxidative and anaerobic fermentation, result in relatively monotonous taste and aroma. However, anaerobic fermentation combined with a blend of multiple tobacco leaves can create more unique and diverse product flavors, resulting in a more refined and smoother smoke. Anaerobic fermentation also allows for better control over the chemical transformation process within the tobacco leaves, resulting in a more significant impact on taste and aroma, enabling a greater degree of flavor and aroma blending.

[0015] Furthermore, the tobacco raw materials described in step S1 include cigar tobacco leaves, flue-cured tobacco leaves, burley tobacco and Maryland tobacco, and the leaf position is middle and above.

[0016] The tobacco raw materials selected in this application have the characteristics of good aroma and good taste after mixing, and have the rich taste and unique fragrance of cigar tobacco. At the same time, the mixture of flue-cured tobacco leaves, burley tobacco and Maryland tobacco can make the sweetness, fineness, smoky feeling and lasting time of pipe tobacco more balanced, and meet the requirements of pipe tobacco for combustibility.

[0017] Furthermore, the target mass moisture content of the rehydration in step S1 is 18% to 22%, the moisture balance is to balance until there is no visible water on the surface of the tobacco leaves, and the stem removal is to remove at least 1 / 2 of the main veins of the tobacco leaves.

[0018] Furthermore, in step S2, the blending ratio of the tobacco leaf raw materials, by mass, is cigar tobacco: flue-cured tobacco: burley tobacco: Maryland tobacco = 2:(2-3):(2-3):(2-3). More preferably, the blending ratio of the tobacco leaf raw materials is cigar tobacco: flue-cured tobacco: burley tobacco: Maryland tobacco = 2:3:2:3.

[0019] Because anaerobic fermentation typically takes a long time, strict temperature and humidity control is usually required, or aerobic fermentation, such as stacking fermentation, can be added before the anaerobic fermentation step to reduce the anaerobic fermentation time. Otherwise, unpleasant odors and even mold can easily occur. The inventors have discovered that when the tobacco raw materials are blended in a ratio of cigar tobacco: flue-cured tobacco: burley tobacco: Maryland tobacco = 2:(2-3):(2-3):(2-3), and particularly when the ratio is cigar tobacco: flue-cured tobacco: burley tobacco: Maryland tobacco = 2:3:2:3, in addition to the advantages in taste and flavor, unpleasant odors and mold are also less likely to occur.

[0020] Furthermore, the fermentation medium in step S3 is one or more of honey, rum, and invert sugar, and the added form is a stock solution or a diluted solution.

[0021] Furthermore, the fermentation medium in step S3 includes one or more of honey, rum, and invert sugar, and the fermentation medium is added in the form of a stock solution or a diluted solution.

[0022] Furthermore, in step S3, the added amount of one or more of the honey, rum, and invert sugar is 5% to 10% by mass of the tobacco leaf raw material after mixing in step S2.

[0023] Furthermore, in step S3, the mixing ratio of the fermentation medium is, by mass, honey:rum=1:(3-5) or invert sugar:rum=1:(3-5) or honey:rum:invert sugar=0.5:(3-5):(0.5-1).

[0024] Furthermore, the fermentation medium also includes green coffee beans. Green coffee beans contain a variety of carbohydrates, proteins, free amino acids, triglycerides, and diterpene alcohol ester fatty acids. Adding green coffee beans can enhance the aroma quality and volume of tobacco leaves, reduce irritation, and significantly reduce off-flavors, thereby improving the sensory quality of the tobacco leaves. Green coffee beans also contain a wealth of aromatic substances, each with varying characteristics depending on their quality and origin. As a flavor medium, they can impart various floral, fruity, and woody aromas to tobacco leaves.

[0025] Furthermore, the amount of green coffee beans added is 5% to 10% by mass of the tobacco leaf raw material after mixing in step S2.

[0026] Furthermore, the container in step S4 is one of an oak barrel, a ceramic pot, and a wooden box; the wooden box is made of at least one of oak, mahogany, cedar, and fir. The anaerobic fermentation is specifically performed by placing the tobacco leaves, after adding the fermentation medium in step S3, into the fermentation container and compacting them until the tobacco leaves fill the entire container. The conditions for the anaerobic fermentation in step S4 are: a temperature of 25°C to 30°C, a humidity of 65% to 75%, and a fermentation time of 120 to 180 days.

[0027] Furthermore, step S5 specifically includes: cutting the tobacco leaves that have been anaerobic fermented in step S4 into shredded tobacco with a thickness of 1 mm to 3 mm and a width of 2 mm to 5 mm, and adjusting the mass moisture content to 16% to 18%.

[0028] The second technical solution of the present application for solving the above technical problems is a tobacco product, including a tobacco sheet produced using the above-mentioned method for producing cigar-flavored tobacco sheets, which has all the beneficial effects of the above-mentioned technical solutions.

[0029] The beneficial effects of this application are:

[0030] (1) The present invention provides a method for producing cigar-flavored flat tobacco. No flavoring or fragrance is added during the production process. Natural fermentation media are used for fermentation. The resulting flat tobacco and other tobacco products have the characteristics of soft and delicate smoke and prominent aroma, which meet the sensory requirements of pipe tobacco.

[0031] (2) The present invention uses tobacco leaves of different proportions for mixing, aiming to give full play to the aroma or taste advantages of different types of tobacco leaves and produce flat cigarettes with good aroma and taste.

[0032] (3) The present invention uses wooden barrels, pottery jars, wooden boxes and other containers for fermentation. The selected containers have the characteristics of improving the quality and aroma of the fermentation raw materials, and provide a relatively closed environment, which is convenient for anaerobic fermentation.

[0033] (4) The present invention creates an anaerobic environment by compacting and isolating the tobacco leaves from the container. Compared with conventional aerobic fermentation, the smoke from the fermented tobacco leaves is finer and softer.

[0034] (5) The fermentation medium used in the present invention includes one or more of honey, rum, and invert sugar, which can make the smoke delicate, the aroma prominent, the sweetness enhanced, and the off-flavor reduced. It is also preferred to add green coffee beans as a flavor medium to further reduce off-flavors, enhance sweetness, and impart a coffee flavor to the tobacco product, as well as the flavor of the coffee beans' origin. DETAILED DESCRIPTION

[0035] To make the objectives, technical solutions, and advantages of the present invention more clear, the technical solutions in the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention. Obviously, the described embodiments are part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making creative efforts shall fall within the scope of protection of the present invention.

[0036] Example 1

[0037] S1. Pretreatment: The tobacco leaves are moistened to a target moisture content of 20%, the moisture content is balanced to a point where no water is visible on the surface of the leaves, and 2 / 3 of the main veins of the leaves are removed;

[0038] S2. Blending: The pretreated tobacco raw materials in step S1 are mixed in a ratio of cigar tobacco: flue-cured tobacco: burley tobacco: Maryland tobacco = 2:3:2:3 by mass;

[0039] S3. Adding a fermentation medium: The fermentation medium is added to the tobacco raw material after mixing in step S2, wherein the mixing ratio of the fermentation medium is honey: rum = 1:4 mixing; by mass, the amount of the fermentation medium added is 5% of the tobacco raw material after mixing in step S2;

[0040] S4. Anaerobic Fermentation: The tobacco leaves from step S3 are placed in a container for anaerobic fermentation, wherein the container is an oak barrel. The anaerobic fermentation is performed by placing the tobacco leaves, after addition of the fermentation medium in step S3, into the fermentation container and compacting the contents until the entire container is completely filled. The fermentation conditions are: temperature 25°C, humidity 70%, and fermentation time 180 days.

[0041] S5. Cutting balance: The tobacco leaves after anaerobic fermentation in step S4 are cut into shredded tobacco with a thickness of 3 mm and a width of 5 mm, and the moisture content is adjusted to 16% by mass to obtain the flat tobacco prepared in Example 1.

[0042] Example 2

[0043] S1. Pretreatment: The tobacco leaves are rehumidified to a target moisture content of 18%, the moisture content is balanced to a point where no water is visible on the surface of the leaves, and 2 / 3 of the main veins of the leaves are removed;

[0044] S2. Blending: The pretreated tobacco raw materials in step S1 are mixed in a ratio of cigar tobacco: flue-cured tobacco: burley tobacco: Maryland tobacco = 2:3:2:3 by mass;

[0045] S3. Adding a fermentation medium: The fermentation medium is added to the tobacco raw material after mixing in step S2, wherein the mixing ratio of the fermentation medium is honey: rum: invert sugar = 0.5:4:0.5; by mass, the amount of the fermentation medium added is 10% of the tobacco raw material after mixing in step S2;

[0046] S4. Anaerobic Fermentation: The tobacco leaves from step S3 are placed in a container for anaerobic fermentation. The container is a ceramic pot. The anaerobic fermentation involves placing the tobacco leaves, after addition of the fermentation medium in step S3, into the fermentation container and compacting them until the entire container is filled. The fermentation conditions are: temperature 30°C, humidity 65%, and fermentation time 150 days.

[0047] S5. Cutting balance: The tobacco leaves after anaerobic fermentation in step S4 are cut into shredded tobacco with a thickness of 1 mm and a width of 2 mm, and the moisture content is adjusted to 16% by mass to obtain the flat tobacco prepared in Example 2.

[0048] Example 3

[0049] S1. Pretreatment: The tobacco leaves are rehumidified to a target moisture content of 22%, the moisture content is balanced to a point where no water is visible on the surface of the leaves, and two-thirds of the main veins of the leaves are removed;

[0050] S2. Blending: The pretreated tobacco raw materials in step S1 are mixed in a ratio of cigar tobacco: flue-cured tobacco: burley tobacco: Maryland tobacco = 2:3:2:3 by mass;

[0051] S3. Adding a fermentation medium: The fermentation medium is added to the tobacco raw material after mixing in step S2, wherein the fermentation medium is a mixture of invert sugar: rum = 1:4; by mass, the amount of the fermentation medium added is 8% of the tobacco raw material after mixing in step S2;

[0052] S4. Anaerobic Fermentation: The tobacco leaves from step S3 are placed in a container for anaerobic fermentation. The container may be a wooden box made of oak, mahogany, cedar, or fir. Anaerobic fermentation involves placing the tobacco leaves, after addition of the fermentation medium in step S3, into the fermentation container and compacting the contents until the entire container is completely filled. Conditions are: temperature 30°C, humidity 75%, and fermentation time 120 days.

[0053] S5. Cutting balance: The tobacco leaves after anaerobic fermentation in step S4 are cut into shredded tobacco with a thickness of 2 mm and a width of 4 mm, and the moisture content is adjusted to 16% by mass to obtain the flat tobacco prepared in Example 3.

[0054] Example 4

[0055] S1. Pretreatment: The tobacco leaves are rehumidified to a target moisture content of 20%, the moisture content is balanced to a point where no water is visible on the surface of the leaves, and half of the main veins of the leaves are removed.

[0056] S2. Blending: The pretreated tobacco raw materials in step S1 are mixed in a ratio of cigar tobacco: flue-cured tobacco: burley tobacco: Maryland tobacco = 1:1:1:1 by mass;

[0057] S3. Adding a fermentation medium: Adding a fermentation medium to the tobacco raw material mixed in step S2, wherein the fermentation medium is honey; the amount of fermentation medium added is 7% by mass of the tobacco raw material mixed in step S2; the fermentation medium also includes green coffee beans, and the amount of green coffee beans added is 5% by mass of the tobacco raw material mixed in step S2.

[0058] S4. Anaerobic Fermentation: The tobacco leaves from step S3 are placed in a container for anaerobic fermentation, wherein the container is an oak barrel. The anaerobic fermentation is performed by placing the tobacco leaves, after addition of the fermentation medium in step S3, into the fermentation container and compacting the contents until the entire container is completely filled. The fermentation conditions are: temperature 25°C, humidity 70%, and fermentation time 180 days.

[0059] S5. Cutting balance: The tobacco leaves after anaerobic fermentation in step S4 are cut into shredded tobacco with a thickness of 2 mm and a width of 5 mm, and the moisture content is adjusted to 16% by mass to obtain the flat tobacco prepared in Example 4.

[0060] Example 5

[0061] S1. Pretreatment: The tobacco leaves are moistened to a target moisture content of 20%, the moisture content is balanced to a point where no water is visible on the surface of the leaves, and 2 / 3 of the main veins of the leaves are removed;

[0062] S2. Blending: The pretreated tobacco raw materials in step S1 are mixed in a ratio of cigar tobacco: flue-cured tobacco: burley tobacco: Maryland tobacco = 2:3:2:3 by mass;

[0063] S3. Adding a fermentation medium: Adding a fermentation medium to the tobacco material mixed in step S2, wherein the fermentation medium is rum; the amount of fermentation medium added is 10% by mass of the tobacco material mixed in step S2; the fermentation medium also includes green coffee beans, and the amount of green coffee beans added is 10% by mass of the tobacco material mixed in step S2.

[0064] S4. Anaerobic Fermentation: The tobacco leaves from step S3 are placed in a container for anaerobic fermentation, wherein the container is an oak barrel. The anaerobic fermentation is performed by placing the tobacco leaves, after addition of the fermentation medium in step S3, into the fermentation container and compacting the contents until the entire container is completely filled. The fermentation conditions are: temperature 25°C, humidity 70%, and fermentation time 180 days.

[0065] S5. Cutting balance: The tobacco leaves after anaerobic fermentation in step S4 are cut into shredded tobacco with a thickness of 2 mm and a width of 5 mm, and the moisture content is adjusted to 16% by mass to obtain the flat tobacco prepared in Example 5.

[0066] Comparative Example 1

[0067] S1. Pretreatment: The cigar tobacco leaves are conditioned to a target moisture content of 20%, with no visible water on the surface. Two-thirds of the main veins of the leaves are removed.

[0068] S2. Adding a fermentation medium: adding a fermentation medium to cigar tobacco leaves, wherein the fermentation medium is mixed in a ratio of honey: rum = 1:4; by mass, the fermentation medium is added in an amount of 5% of the cigar tobacco leaves;

[0069] S3. Anaerobic Fermentation: The cigar tobacco leaves from step S2 are placed in a container, preferably an oak barrel, for anaerobic fermentation. Anaerobic fermentation involves placing the tobacco leaves, after addition of the fermentation medium in step S3, into the fermentation container and compacting them until the entire container is filled. Conditions are: temperature 25°C, humidity 70%, and fermentation time 180 days.

[0070] S4. Cutting balance: The tobacco leaves after anaerobic fermentation in step S4 are cut into shredded tobacco with a thickness of 3 mm and a width of 5 mm, and the moisture content is adjusted to 16% by mass to obtain the flat tobacco prepared in Example 1.

[0071] Comparative Example 2

[0072] S1. Pretreatment: The tobacco leaves are moistened to a target moisture content of 20%, the moisture content is balanced to a point where no water is visible on the surface of the leaves, and 2 / 3 of the main veins of the leaves are removed;

[0073] S2. Blending: The pretreated tobacco raw materials in step S1 are mixed in a ratio of cigar tobacco: flue-cured tobacco: burley tobacco: Maryland tobacco = 2:3:2:3 by mass;

[0074] S3. Adding a fermentation medium: The fermentation medium is added to the tobacco raw material after mixing in step S2, wherein the mixing ratio of the fermentation medium is honey: rum = 1:4 mixing; by mass, the amount of the fermentation medium added is 5% of the tobacco raw material after mixing in step S2;

[0075] S4 aerobic fermentation: the tobacco leaves in step S3 of the raw materials to keep loose, in a ventilated place for natural fermentation; conditions: temperature 25 ℃, humidity 70%, fermentation time 10 days.

[0076] S4. Anaerobic Fermentation: The tobacco leaves from step S3 are placed in a container, preferably an oak barrel, for anaerobic fermentation. Anaerobic fermentation involves placing the tobacco leaves, after addition of the fermentation medium in step S3, into the fermentation container and compacting the contents until the entire container is completely filled. Conditions are: temperature 25°C, humidity 70%, and fermentation time 30 days.

[0077] S5. Cutting balance: The tobacco leaves after anaerobic fermentation in step S4 are cut into shredded tobacco with a thickness of 3 mm and a width of 5 mm, and the moisture content is adjusted to a mass moisture content of 16% to obtain the flat tobacco prepared in Comparative Example 2.

[0078] Sensory quality evaluation method: The pipe tobacco of Examples 1-3 and Comparative Examples 1 and 2 were directly loaded into a pipe. Taking Comparative Example 1 as a reference (i.e., all indicators of the comparative example were 5 points), experts conducted a comparative evaluation of the sensory quality of pipe smoking. The scores were then summarized to form the sensory evaluation score. The evaluation items included aroma volume, richness, maturity, fineness, off-flavor, sweetness, satisfaction, and liking. The scores of each indicator were ranked from 1 to 9 from inferior to excellent.

[0079] Aroma volume Richness Maturity Fineness Miscellaneous gases Sweetness satisfaction Likeability Example 1 8 6 8 6 7 8 7 8 Example 2 8 6 8 7 6 7 7 7 Example 3 7 6 7 6 7 7 7 7 Example 4 8 7 7 6 7 6 6 7 Example 5 8 8 7 7 8 8 6 8 Comparative Example 1 5 5 5 5 5 5 5 5 Comparative Example 2 7 6 5 6 6 7 4 6

[0080] As can be seen, the flat tobacco produced in this application has soft and delicate smoke, a prominent aroma, a strong sweetness, and a low kick. It also has a cigar flavor and can be used directly as pipe tobacco or mixed with other tobaccos to form composite pipe tobacco. Furthermore, the flat tobacco of Examples 4-5 incorporates green coffee beans as a flavor medium, resulting in prominent white floral, pine, and honey-sweet aromas when smoked.

[0081] The contents described above can be implemented individually or in combination in various ways, and these variations are all within the protection scope of the present invention.

[0082] It should be noted that, in this document, relational terms such as first and second, etc., are used only to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any actual relationship or order between these entities or operations. Moreover, the terms "comprises," "comprising," or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article, or device comprising a series of elements includes not only those elements, but also other elements not explicitly listed, or elements inherent to such process, method, article, or device. In the absence of further limitations, an element defined by the phrase "comprising a ..." does not exclude the presence of other identical elements in the process, method, article, or device comprising the element.

[0083] The above is a further detailed description of the present invention in conjunction with specific preferred embodiments, and the specific embodiments of the present invention should not be considered to be limited to these descriptions. For those skilled in the art to which the present invention belongs, several simple deductions or substitutions can be made without departing from the concept of the present invention, and all of these should be considered to fall within the scope of protection of the present invention.

Claims

1. A method for producing cigar-flavored flat tobacco, characterized in that: The steps include: S1. Pretreatment: conditioning, moisture balancing, and stemming tobacco leaves, including cigar tobacco leaves; S2. Blending: The tobacco raw material pretreated in step S1 is mixed; by mass, the mixing ratio of the tobacco raw material is cigar tobacco: flue-cured tobacco: burley tobacco: Maryland tobacco = 2:(2-3):(2-3):(2-3); S3 adding fermentation medium: the fermentation medium is added to the tobacco raw material after mixing in step S2; the fermentation medium comprises honey, rum, invert sugar or one or more; S4 anaerobic fermentation: After adding the fermentation medium in step S3, the tobacco raw material is placed in a container for anaerobic fermentation; the anaerobic fermentation conditions are: temperature 25 ℃ ~ 30 ℃, humidity 65% ​​~ 75%, fermentation time 120 days ~ 180 days; S5 shred balance: the tobacco leaves after anaerobic fermentation in step S4 are shredded and the moisture content is adjusted and can be used; The fermentation medium in step S3 is added in the form of a stock solution or a diluted solution; the amount of one or more of the honey, rum, and invert sugar added is 5% to 10% by mass of the tobacco raw material after mixing in step S2; The fermentation medium includes green coffee beans; the amount of green coffee beans added is 5% to 10% by mass of the tobacco raw material mixed in step S2; The container described in step S4 is one of an oak barrel, a wooden box, and a ceramic jar; the wooden box is made of at least one of oak, mahogany, cedar, and fir; the anaerobic fermentation is to place the tobacco raw material after adding the fermentation medium in step S3 into the fermentation container and then compact it, so that the tobacco raw material fills the entire container.

2. The production method according to claim 1, characterized in that The target mass moisture content of the rehydration in step S1 is 18% to 22%, the moisture balance is to balance until there is no visible water on the surface of the tobacco leaves, and the stem removal is to remove at least 1 / 2 of the main veins of the tobacco leaves.

3. The production method according to claim 1, characterized in that In step S3, the mixing ratio of the fermentation medium is honey:rum=1:(3-5) or invert sugar:rum=1:(3-5) or honey:rum:invert sugar=0.5:(3-5):(0.5-1) by mass.

4. The production method according to claim 1, characterized in that Step S5 specifically includes: cutting the tobacco leaves that have been anaerobic fermented in step S4 into shredded tobacco with a thickness of 1 mm to 3 mm and a width of 2 mm to 5 mm, and adjusting the mass moisture content to 16% to 18%.

5. A tobacco product, characterized in that The invention comprises a flat cigarette produced by the production method according to any one of claims 1 to 4.