A method of preparing a smoking flavour tobacco

Abstract

The present application relates to a method for preparing incense flavored pipe tobacco, wherein raw tobacco is arranged according to three modules, vacuum moisture is added to the three modules, a solution is added to each module, and then corresponding process treatment is performed, the three modules of tobacco are mixed according to a set ratio, a mixed solution is added to the mixed tobacco, and fermentation treatment, drying, flavoring and aging processes are performed to obtain incense flavored pipe tobacco. The incense flavored pipe tobacco prepared by the technical solution of the present application has prominent incense characteristics, harmonious incense and tobacco aroma, rich layers, comfortable taste, moderate strength and elegant room note.

Description

Technical Field

[0001] This invention belongs to the field of tobacco processing technology, specifically relating to a method for preparing scented pipe tobacco. Background Technology

[0002] Smoked flavored pipe tobacco refers to pipe tobacco with a unique smoked flavor, prepared by introducing a certain proportion of smoked flavored tobacco leaves into the tobacco blend and processing it through a special process.

[0003] Flavored tobacco leaves, internationally, are represented by Latakia tobacco (L-grass) with similar blending processes. It is a very unique type of tobacco, often called the "King of Flavors." Due to its distinctive characteristics, Latakia tobacco is a top-quality flavoring material for pipe tobacco, enhancing the richness and thickness of its aroma. English pipe tobacco products widely use L-grass (such as Larsen Blvd, GLPease Westminster, and C&D Star of the East). L-grass flavored pipe tobacco products are also a popular and widely enjoyed type of pipe tobacco flavor internationally.

[0004] However, as a niche tobacco product, pipe tobacco research and development is still in its early stages in China, and there are currently no flavored pipe tobacco products. Developing flavored pipe tobacco products using independently designed and developed flavored tobacco leaves can enrich the flavor categories of domestically produced pipe tobacco, achieve product innovation, meet diverse consumer needs, and enhance the competitiveness and market acceptance of pipe tobacco products.

[0005] The use of aromatic tobacco leaves in pipe tobacco products is very particular. It is necessary to highlight its characteristic style without masking the aroma of other types of raw materials. Too much or too little will affect the flavor of the product. If it is too little, the characteristic aroma cannot be revealed. If it is too much, the aroma of other types of tobacco cannot be revealed. The smoke is monotonous and the aroma richness is reduced. Summary of the Invention

[0006] The purpose of this invention is to prepare a method for preparing a smoked flavored pipe tobacco, based on the invention patent already granted to the applicant (patent number: ZL202210943570.9 "A Method for Preparing Smoked Flavored Tobacco Leaves").

[0007] To achieve the above objectives, this application employs the following technical solution:

[0008] A method for preparing scented pipe tobacco comprises the following steps:

[0009] Step 1: Raw material mixing process

[0010] The tobacco leaves are configured into three modules: H1, H2, and H3. The H1 module tobacco leaves are a mixture of sun-dried tobacco leaves, burley tobacco leaves, and aromatic tobacco leaves. The H2 module tobacco leaves are composed of flue-cured tobacco. The H3 module tobacco leaves are smoked according to the method of patent number ZL202210943570.9.

[0011] Step 2, Vacuum Rehydration Process

[0012] The tobacco leaves of modules H1, H2 and H3 prepared in step 1 are vacuum rehumidified for 5-15 minutes.

[0013] Step 3: Applying the liquid material

[0014] Apply liquid to the tobacco leaves in modules H1 and H2 after vacuum rehydration in step 2, but do not apply liquid to the tobacco leaves in module H3.

[0015] Step 4, Processing Procedures

[0016] The tobacco leaves of module H1 after the application of slurry are subjected to high-temperature treatment at 80-120℃, the tobacco leaves of module H2 after the application of slurry are subjected to fermentation treatment, and the tobacco leaves of module H3 are not subjected to any processing.

[0017] Step 5: Tobacco leaf blending process

[0018] Mix the tobacco leaves from modules H1, H2, and H3 after step 4 evenly according to the set ratio.

[0019] Step 6: Applying the mixed liquid

[0020] Apply the mixture liquid to the tobacco leaves that have been mixed evenly in step 5;

[0021] Step 7: Fermentation Process

[0022] The tobacco leaves used in step 6 for washing clothes with the mixture are fermented for 12-24 hours at a temperature of 35-70℃ and a humidity of 50-80%.

[0023] Step 8: Drying process

[0024] The tobacco leaves fermented in step 7 are dried, and the moisture content of the dried tobacco leaves reaches 14-24%.

[0025] Step 9: Fragrance Addition Process

[0026] Flavoring is added to the tobacco leaves dried in step 8;

[0027] Step 10, Alcoholization Process

[0028] The tobacco leaves with added flavorings in step 9 are transferred to a storage room for aging, which takes more than 48 hours.

[0029] Preferably, in step 1, the tobacco leaves in module H1 consist of 30-65% sun-cured tobacco leaves, 10-30% burley tobacco leaves, and the remainder being aromatic tobacco leaves by weight percentage.

[0030] Preferably, in step 3, a liquid of 30-50% by weight of the tobacco leaves is applied to the tobacco leaves of module H1. The liquid, by weight percentage, consists of 1.0-10.0% invert sugar, 5-25% honey, 0.1-1.8% flavoring, 1.5-3.5% propylene glycol, 0.05-0.25% aroma-enhancing flavoring, 0.05-0.25% tobacco extract, and the balance being water.

[0031] Preferably, in step 3, a liquid material of 18-36% of the tobacco leaf weight is applied to the tobacco leaves of module H2. The liquid material, by weight percentage, consists of 1.0-8.0% invert sugar, 5-12% honey, 0.1-0.5% flavoring, 1.0-5.0% propylene glycol, 0.10-0.50% aroma-enhancing flavoring, and the balance being water.

[0032] Preferably, in step 4, the tobacco leaves of module H1 are placed in an environment of 80-120℃ for 48-72 hours, during which the tobacco is turned over once every 6-16 hours.

[0033] Preferably, in step 4, the fermentation treatment of the tobacco leaves in module H2 is 12-24 hours, the fermentation temperature is 35-70℃, and the humidity is 50-80%.

[0034] Preferably, in step 5, the tobacco leaves of modules H1, H2, and H3 are mixed evenly at a ratio of 25-40% for module H1, 35-60% for module H2, and 5-25% for module H3.

[0035] Preferably, in step 6, a mixture liquid of 30-45% by weight of the mixed tobacco leaves is applied. The mixture liquid, by weight percentage, consists of 2-8% invert sugar, 5-15% honey, 0.01-0.15% coffee flavoring, 0.2-1.8% propylene glycol, 0.01-0.10% flavoring, 0.01-0.12% natural plant extracts, and the balance being water.

[0036] Preferably, in step 9, the flavoring ratio is 2-8% of the tobacco leaf weight, and the flavoring in the flavoring solution consists of 0.5-3.0% wine flavoring, 0.2-1.8% brewed wine, and 0.3-2.2% humectant by weight percentage.

[0037] The beneficial effects of this invention are:

[0038] The smoky-flavored pipe tobacco prepared using the technical solution of this application has prominent smoky aroma characteristics, with a harmonious blend of smoky and natural tobacco aromas. It offers rich layers of flavor, a comfortable taste, moderate strength, and an elegant room aroma. Furthermore, the smoky-flavored pipe tobacco prepared using this technical solution is adaptable to various forms, including loose tobacco, sheet tobacco, and bull's-eye tobacco. Detailed Implementation

[0039] The technical solutions of the present invention will be described in detail below through embodiments. The following embodiments are merely exemplary and can only be used to explain and illustrate the technical solutions of the present invention, and should not be construed as limiting the technical solutions of the present invention.

[0040] In the technical solution of this application, the smoky flavored pipe tobacco is prepared from three modules of tobacco leaves: H1, H2, and H3. For the H1 module tobacco leaves, the H1 module tobacco leaves are a mixture of sun-dried tobacco leaves, burley tobacco leaves, and aromatic tobacco leaves. The H2 module tobacco leaves are composed of flue-cured tobacco. The H3 module tobacco leaves are smoky flavored tobacco leaves prepared using the applicant's prior invention patent (patent number: ZL202210943570.9; invention title: a method for preparing smoky flavored tobacco leaves).

[0041] Example 1

[0042] A method for preparing scented pipe tobacco comprises the following steps:

[0043] 1. Raw material mixing

[0044] The tobacco leaves are configured into three modules, H1, H2, and H3, and the configuration methods are as follows: ① H1 module tobacco: 35% sun-dried tobacco, 30% burley tobacco, and 35% aromatic tobacco, mixed evenly; ② H2 module tobacco: 100% flue-cured tobacco, mixed evenly; ③ H3 module tobacco: 100% smoked tobacco (smoked according to the method described in ZL202210943570.9), mixed evenly.

[0045] 2. Vacuum rehumidification

[0046] The blended tobacco leaves H1, H2, and H3 were vacuum rehumidified for 5 minutes each.

[0047] 3. Apply the liquid material

[0048] The rehydrated tobacco leaves (H1, H2, and H3) were treated with a liquid additive, as follows: ① For module H1, a liquid additive weighing 32.13% of the tobacco leaf weight was applied, comprising: 2% invert sugar, 5% honey, 0.8% flavoring agent, 2.0% propylene glycol, 0.08% flavoring agent, 0.25% tobacco extract, and 22% water, and mixed thoroughly. ② For module H2, a liquid additive weighing 22.1% of the tobacco leaf weight was applied, comprising: 4% invert sugar, 10% honey, 0.45% flavoring agent, 4.2% propylene glycol, 0.45% flavoring agent, and 3% water, and mixed thoroughly. ③ For module H3, no liquid additive was applied. After thorough mixing, the liquid additives were evenly sprayed onto the surface of the tobacco leaves using a sprayer.

[0049] 4. Processing

[0050] The tobacco leaves H1, H2, and H3 after the application of the slurry were subjected to processing methods as follows: ① H1 module: The tobacco leaves were placed in an environment of 80-120℃ for 60 hours, and turned over every 6-16 hours during this period; ② H2 module: Fermentation was carried out for 18 hours at a temperature of 70℃ and a humidity of 50%; ③ H3 module: No processing was performed.

[0051] 5. Tobacco blend

[0052] The treated tobacco leaves from modules H1, H2, and H3 were mixed in the following proportions: 40% H1 tobacco leaves, 50% H2 tobacco leaves, and 10% H3 tobacco leaves, and then mixed thoroughly.

[0053] 6. Apply the mixture liquid

[0054] Apply a mixture of 42.5% by weight of the mixed tobacco leaves, as follows: The mixture consists of 7% invert sugar, 14% honey, 0.10% coffee flavoring, 1.2% propylene glycol, 0.10% flavoring, 0.10% natural plant extracts, and 20% water. After the mixture is evenly mixed, spray it evenly onto the surface of the tobacco leaves using a spraying device.

[0055] 7. Fermentation treatment

[0056] The tobacco leaves after the slurry was applied underwent fermentation treatment for 18 hours at a temperature of 70°C and a humidity of 50%.

[0057] 8. Drying

[0058] The fermented tobacco leaves are then dried until the final moisture content reaches 22%.

[0059] 9. Flavoring tobacco

[0060] After drying, the tobacco leaves are flavored. The flavoring method is as follows: the flavoring ratio is 4% of the weight of the tobacco leaves. The flavoring is composed of 2.0% wine flavoring, 0.5% brewing wine, and 1.5% humectant. After mixing evenly, the flavoring is sprayed evenly on the surface of the tobacco leaves using a spraying device.

[0061] 10. Tobacco aging

[0062] After flavoring, the product is transferred to a storage room for aging, which takes more than 48 hours.

[0063] Example 2

[0064] A method for preparing scented pipe tobacco comprises the following steps:

[0065] 1. Raw material mixing

[0066] The tobacco leaves are configured into three modules, H1, H2, and H3, and the configuration methods are as follows: ① H1 module tobacco: 65% sun-dried tobacco, 30% burley tobacco, and 5% aromatic tobacco, mixed evenly; ② H2 module tobacco: 100%, mixed evenly; ③ H3 module tobacco: 100% smoked tobacco (smoked according to the method described in ZL202210943570.9), mixed evenly.

[0067] 2. Vacuum rehumidification

[0068] The blended tobacco leaves H1, H2, and H3 were vacuum rehumidified for 8 minutes each.

[0069] 3. Apply the liquid material

[0070] The following liquid was applied to the H1, H2, and H3 tobacco leaves after vacuum rehydration, respectively, using the following methods: ① For the H1 module, apply a liquid weighing 30.03% of the tobacco leaf weight, including: 2% invert sugar, 5% honey, 0.1% flavoring agent, 1.7% propylene glycol, 0.18% flavoring agent, 0.05% tobacco extract, and 22% water, and mix thoroughly; ② For the H2 module, apply a liquid weighing 24.2% of the tobacco leaf weight, including: 1.5% invert sugar, 10% honey, 0.1% flavoring agent, 4.5% propylene glycol, 0.1% flavoring agent, and 8% water, and mix thoroughly; ③ For the H3 module, no liquid was applied. After the liquid was thoroughly mixed, it was evenly sprayed onto the surface of the tobacco leaves using a spraying device.

[0071] 4. Processing

[0072] The tobacco leaves H1, H2, and H3 after the application of the slurry were processed separately, and the processing methods were as follows: ① H1 module: The tobacco leaves were placed in an environment of 80-120℃ for 48 hours, and turned over every 6-16 hours during this period; ② H2 module: Fermentation was carried out for 12 hours at a temperature of 35℃ and a humidity of 50%; ③ H3 module: No processing was carried out.

[0073] 5. Tobacco blend

[0074] The treated tobacco leaves from modules H1, H2, and H3 were mixed in the following proportions: 35% H1 tobacco leaves, 60% H2 tobacco leaves, and 5% H3 tobacco leaves, and then mixed thoroughly.

[0075] 6. Apply the mixture liquid

[0076] Apply a mixed liquid at 34.09% of the tobacco leaf weight, as follows: 5% invert sugar, 13% honey, 0.04% coffee flavoring, 0.9% propylene glycol, 0.09% flavoring, 0.06% natural plant extract, and 15% water. After the liquid is mixed evenly, spray it evenly onto the surface of the tobacco leaves using a spraying device.

[0077] 7. Fermentation treatment

[0078] The tobacco leaves after the slurry was applied underwent fermentation treatment for 12 hours at a temperature of 35°C and a humidity of 50%.

[0079] 8. Drying

[0080] The fermented tobacco leaves are then dried until the final moisture content reaches 14%.

[0081] 9. Flavoring tobacco

[0082] After drying, the tobacco leaves are flavored. The flavoring method is as follows: the flavoring ratio is 2% of the weight of the tobacco leaves. The flavoring is composed of 1.0% wine flavoring, 0.4% brewing wine, and 0.6% humectant. After mixing evenly, the flavoring is sprayed evenly on the surface of the tobacco leaves using a spraying device.

[0083] 10. Tobacco aging

[0084] After flavoring, the product is transferred to a storage room for aging, which takes more than 48 hours.

[0085] Example 3

[0086] A method for preparing scented pipe tobacco comprises the following steps:

[0087] 1. Raw material mixing

[0088] The tobacco leaves are configured into three modules, H1, H2, and H3, and the configuration methods are as follows: ① H1 module tobacco: 65% sun-dried tobacco, 10% burley tobacco, and 25% aromatic tobacco, mixed evenly; ② H2 module tobacco: 100% flue-cured tobacco, mixed evenly; ③ H3 module tobacco: 100% smoked tobacco (smoked according to the method described in ZL202210943570.9), mixed evenly.

[0089] 2. Vacuum rehumidification

[0090] The blended tobacco leaves H1, H2, and H3 were vacuum rehumidified for 10 minutes each.

[0091] 3. Apply the liquid material

[0092] The following liquid was applied to the H1, H2, and H3 tobacco leaves after vacuum rehydration, respectively, using the following methods: ① For module H1, apply a liquid weighing 44.78% of the tobacco leaf weight, including: 6% invert sugar, 14% honey, 0.7% flavoring agent, 2.8% propylene glycol, 0.16% flavoring agent, 0.12% tobacco extract, and 21% water, and mix thoroughly; ② For module H2, apply a liquid weighing 20.1% of the tobacco leaf weight, including: 2.0% invert sugar, 8.0% honey, 0.15% flavoring agent, 3.0% propylene glycol, 0.45% flavoring agent, and 6.5% water, and mix thoroughly; ③ For module H3, no liquid was applied. After thorough mixing, the liquid was evenly sprayed onto the surface of the tobacco leaves using a sprayer.

[0093] 4. Processing

[0094] The tobacco leaves H1, H2, and H3 after the application of the slurry were subjected to processing methods as follows: ① H1 module: The tobacco leaves were placed in an environment of 80-120℃ for 72 hours, and turned over every 6-16 hours during this period; ② H2 module: Fermentation was carried out for 24 hours at a temperature of 60℃ and a humidity of 60%; ③ H3 module: No processing was performed.

[0095] 5. Tobacco blend

[0096] The treated tobacco leaves from modules H1, H2, and H3 were mixed in the following proportions: 32% H1 tobacco leaves, 48% H2 tobacco leaves, and 20% H3 tobacco leaves, and then mixed thoroughly.

[0097] 6. Apply the mixture liquid

[0098] Apply a mixed liquid at 37.67% of the tobacco leaf weight, as follows: 6% invert sugar, 14% honey, 0.04% coffee flavoring, 1.5% propylene glycol, 0.1% flavoring, 0.03% natural plant extract, and 16% water. After the liquid is mixed evenly, spray it evenly onto the surface of the tobacco leaves using a spraying device.

[0099] 7. Fermentation treatment

[0100] The tobacco leaves after the slurry was applied underwent fermentation treatment for 24 hours at a temperature of 60°C and a humidity of 60%.

[0101] 8. Drying

[0102] The fermented tobacco leaves are then dried until the final moisture content reaches 18%.

[0103] 9. Flavoring tobacco

[0104] After drying, the tobacco leaves are flavored. The flavoring method is as follows: the flavoring ratio is 4.4% of the weight of the tobacco leaves. The flavoring is composed of 2.1% wine flavoring, 1.1% brewing wine, and 1.1% humectant. After mixing evenly, the flavoring is sprayed evenly on the surface of the tobacco leaves using a spraying device.

[0105] 10. Tobacco aging

[0106] After flavoring, the product is transferred to a storage room for aging, which takes more than 48 hours.

[0107] The above three embodiments were used to prepare incense-flavored pipe tobacco. The pipe tobacco evaluation team of Sichuan Sanlian New Materials Co., Ltd. evaluated the tobacco according to the sensory evaluation criteria described in Table 1. The evaluation results are shown in Table 2.

[0108] Table 2 Sensory Quality Evaluation Table of Smoked Pipe Silk

[0109]

[0110]

[0111] The above description is merely a preferred embodiment of this application and is not intended to limit this application. Various modifications and variations can be made to this application by those skilled in the art. Any modifications, equivalent substitutions, improvements, etc., made within the spirit and principles of this application should be included within the protection scope of this application.

Claims

1. A method for preparing scented pipe tobacco, characterized in that, The following steps are used: Step 1: Raw material mixing process The tobacco leaves are configured into three modules: H1, H2, and H3. The H1 module tobacco leaves are a mixture of sun-dried tobacco leaves, burley tobacco leaves, and aromatic tobacco leaves. The H2 module tobacco leaves are composed of flue-cured tobacco. The H3 module tobacco leaves are smoked according to the method for preparing aromatic tobacco leaves. Step 2, Vacuum Rehydration Process The tobacco leaves of modules H1, H2 and H3 prepared in step 1 are vacuum rehumidified for 5-15 minutes. Step 3: Applying the liquid material Apply liquid to the tobacco leaves in modules H1 and H2 after vacuum rehydration in step 2, but do not apply liquid to the tobacco leaves in module H3. Step 4, Processing Procedures The tobacco leaves of module H1 after the slurry was applied were placed in an environment of 80-120℃, the tobacco leaves of module H2 after the slurry was applied were fermented, and the tobacco leaves of module H3 were not processed. Step 5: Tobacco leaf blending process Mix the tobacco leaves from modules H1, H2, and H3 after step 4 evenly according to the set ratio. Step 6: Applying the mixed liquid Apply the mixture liquid to the tobacco leaves that have been mixed evenly in step 5; Step 7: Fermentation Process The tobacco leaves subjected to the mixed liquid in step 6 are then fermented for 12-24 hours at a temperature of 35-70°C and a humidity of 50-80%. Step 8: Drying process The tobacco leaves fermented in step 7 are then dried until the moisture content of the dried tobacco leaves reaches 14-24%. Step 9: Fragrance Addition Process Step 8: Apply flavoring to the dried tobacco leaves; Step 10, Alcoholization Process The tobacco leaves with added flavorings in step 9 are transferred to the storage room for aging, which takes more than 48 hours. In step 1, the tobacco leaves in module H1 consist of 30-65% sun-cured tobacco leaves, 10-30% burley tobacco leaves, and the remainder being aromatic tobacco leaves by weight percentage. In step 4, the tobacco leaf treatment in module H1 involves placing the tobacco leaves in an environment of 80-120℃ for 48-72 hours, during which the tobacco leaves are turned over every 6-16 hours. The fermentation treatment of tobacco leaves in the H2 module is 12-24 hours, with a fermentation temperature of 35-70℃ and a humidity of 50-80%. In step 5, the tobacco leaves of modules H1, H2 and H3 are mixed evenly at a ratio of 25-40% for module H1, 35-60% for module H2 and 5-25% for module H3. The mixture in step 6 consists of invert sugar, honey, propylene glycol, flavoring agents, natural plant extracts, and water. The spices in step 9 consist of wine flavoring, brewed wine, and humectant; Step 1, the method for preparing aromatic tobacco leaves, includes the following steps: The smoking formula materials are combined and smoldered, and the smoldering smoke saturates the entire tobacco curing room to smoke the withered tobacco leaves; the smoking formula materials include 2-6 parts of fresh natural camphor branches and leaves, 2-5 parts of cypress branches and leaves, 1-2 parts of dried corn cobs, and 1-2 parts of dried peanut shells.

2. The method for preparing incense-flavored pipe tobacco according to claim 1, characterized in that, In step 3, the application liquid for the tobacco leaves in module H1 consists of invert sugar, honey, propylene glycol, flavoring essence, tobacco extract, and water.

3. The method for preparing incense-flavored pipe tobacco according to claim 1, characterized in that, In step 3, the application liquid for the tobacco leaves in the H2 module consists of invert sugar, honey, propylene glycol, flavoring essence, and water.

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