A method and use for treating spices by irradiation

Abstract

The present invention discloses a technical method for improving the quality of tobacco flavor by irradiation, which comprises the following steps: (1) pretreating the flavor with a pretreatment solution; (2) irradiating the pretreated flavor with a certain dose of γ-rays; (3) aging the irradiated flavor under certain conditions for a period of time to obtain the treated flavor. The present invention also discloses the use of the flavor obtained by the above method in tobacco flavor.

Description

Technical Field

[0001] The present invention belongs to the technical field of tobacco flavoring. Specifically, it relates to a technical method for improving the quality of tobacco flavorings by irradiation. Background Art

[0002] Irradiation technology belongs to the "cold processing" technology, which can well maintain the original internal and external qualities of substances; it can process packaged products, with simple and fast operation; irradiation has no chemical drug residues and does not pollute the environment; irradiation can thoroughly kill insects and bacteria, with high hygienic safety; the processing cost of irradiation technology is low, with less energy consumption and energy saving. At present, irradiation technology has been widely used in the irradiation of insects and sterilization of food, agricultural products and seasonings; the irradiation degradation of antibiotic and pesticide residues in aquatic products and meat products; the irradiation quarantine of fruits and vegetables; the irradiation aging of liquor, and can also be used for the sterilization and disinfection of drugs, medical devices and health care products.

[0003] With the increasing attention of society to the issues of smoking and health, the reduction of harm and tar in cigarettes has become one of the focuses of attention. While reducing the harmful components in cigarette smoke and the tar content, the aroma will be lost. At the same time, it will also affect the style characteristics and smoking quality of cigarettes, especially problems such as dry cigarette smoke and reduced throat comfort. Therefore, it is necessary to find materials and technologies that can increase the moist feeling of cigarette smoke, reduce the irritation of cigarette smoke and improve the throat comfort of users. Cigarette flavoring can add elegant aromas, endow cigarettes with unique flavor characteristics, and coordinate flavors, so that the aromas of different types and grades of tobacco leaves can be organically combined, covering and weakening the off-flavors. Cigarettes can also increase the sweet and moist feeling, improve the taste and irritation, and slow down the off-flavors through flavoring, thereby improving the comprehensive quality of cigarettes. Summary of the Invention

[0004] The present invention provides a technical method for improving the quality of tobacco flavorings by irradiation. The method of the present invention pre-treats tobacco monomer flavorings, flavoring formulas or sugar formulas, etc., then irradiates them, and then ages them to obtain flavorings with richer, mellow aromas and significantly improved stability, which can significantly enhance the cigarette aroma, soften the cigarette smoke, increase the moist feeling and comfort in cigarettes.

[0005] The technical solution of the present invention is as follows:

[0006] The first aspect of the present invention discloses a method for treating flavorings by irradiation, including the following steps:

[0007] (1) Pretreat the flavorings with a pretreatment solution;

[0008] (2) Irradiate the pretreated flavorings with a certain dose of γ-rays;

[0009] (3) Age the irradiated flavorings under certain conditions for a period of time to obtain the treated flavorings.

[0010] Preferably, the spice in step (1) is one of a monomeric spice, a spice formulation, or a sugar formulation.

[0011] Preferably, the method for preparing the pretreatment liquid in step (1) comprises the following steps:

[0012] (A) Prepare an ethanol solution with a concentration of 0.5 - 5 wt%.

[0013] (B) Add salt in a mass ratio of 0.5 - 1.5 wt% to the ethanol solution in step (A), dissolve it, and the pretreatment liquid is obtained.

[0014] Preferably, the salts in step (B) include one or a mixture of two or more of sodium chloride, sodium carbonate, sodium lactate, sodium oxalate, sodium alginate, sodium benzoate, potassium citrate, potassium sorbate, methyl lactate, potassium carbonate, and potassium phosphate.

[0015] Preferably, the irradiation in step (2) uses 60 Coγ for irradiation, the irradiation dose is 1.0 - 10.0 kGy, and the irradiation time is 5 min - 120 min.

[0016] Preferably, the temperature of the aging in step (3) is room temperature, and the aging time is 8 - 72 h.

[0017] The second aspect of the present invention discloses the use of the spice obtained by the above method in tobacco flavor; preferably, the use for improving the richness and stability of tobacco flavor

[0018] Advantages of the present invention:

[0019] 1. In the method for treating spices by irradiation of the present invention, first, the monomeric spice, the spice formulation, or the sugar formulation, etc., are pretreated with a pretreatment liquid, then irradiated, and then aged for a period of time to obtain the treated spice. The spice obtained by the method of the present invention has a richer and smoother fragrance, and its stability is significantly improved; when used in cigarettes, it can provide a good effect of enriching the aroma of cigarettes; it can significantly increase the aroma amount of the smoke, soften the smoke, increase the moistening feeling and comfort of the smoke; at the same time, it can significantly increase the coordination with cigarette products and the mellow feeling of the overall aroma, and has the effect of enhancing or enriching the cigarette fragrance rhyme, increasing the fullness and fineness of the cigarette aroma.

[0020] 2. The spice obtained by the method of the present invention, when used in cigarettes, can effectively improve its stability while improving the quality of tobacco flavor.

[0021] 3. The method of using irradiation to improve the quality of tobacco flavor of the present invention provides a new idea for the preparation and imitation of spices; it can effectively improve the utilization rate of tobacco flavor. Specific embodiments

[0022] The technical solution of the present invention will be further described below through specific embodiments. Those skilled in the art should understand that the given embodiments are only for helping to understand the present invention and should not be regarded as specific limitations on the present invention. The processes, conditions, reagents, experimental methods, etc., except for the specifically mentioned content below, are all common knowledge and well-known common sense in the art, and the present invention has no special limitations. For the experimental methods without specific conditions in each embodiment, they are usually carried out according to conventional conditions or according to the conditions recommended by the manufacturer. Unless otherwise stated, the meanings of all professional terms and scientific terms used in this specification are the same as those generally understood by those skilled in the technical field to which the present invention belongs. However, in case of conflict, this specification including the definitions shall prevail.

[0023] Example 1: Irradiation treatment of the flavor formula of a certain specification of cigarette; the steps are as follows:

[0024] (1) Prepare a low-concentration ethanol solution with an ethanol concentration of 1 wt%; after adding potassium citrate to the above ethanol solution according to a mass ratio of 1 wt% and dissolving it, the pretreatment solution is obtained;

[0025] (2) Add the flavor formula of a certain specification of cigarette to the pretreatment solution in step (1) and disperse and dissolve it;

[0026] (3) Irradiate the dispersion solution obtained in step (2) with 60 Coγ at 1 kGy for 10 min;

[0027] (4) Age the irradiated dispersion solution at room temperature for 48 h to obtain the irradiated flavor.

[0028] Comparative Example 1: The same as Example 1, except that no potassium citrate is added to the pretreatment solution in step (1).

[0029] Comparative Example 2: The same as Example 1, except that no ethanol is added to the pretreatment solution in step (1).

[0030] Comparative Example 3: The same as Example 1, but without the irradiation treatment step in step (3).

[0031] Comparative Example 4: The same as Example 1, but without the aging step in step (4).

[0032] The flavors obtained in Example 1 and Comparative Examples 1-4 were simultaneously applied to cigarettes. The flavor formula was evenly sprayed onto 100 g of cut tobacco at a mass ratio of 0.5% using a high-pressure nozzle, and then the cut tobacco was processed into cigarette rods according to the conventional cigarette manufacturing process, including cut tobacco processing, flavoring, and rolling and packaging processes. On the same production line, control cigarette rods were rolled according to the same cigarette manufacturing process. Then, the moisture content of the cigarette samples was adjusted to 12% according to the national standard "GB / T 16447-1996 Tobacco and Tobacco Products - Atmospheric Environment for Conditioning and Testing", and the sensory evaluation of the cigarettes was carried out by a panel of sensory evaluation experts according to the regulations of "GB5606.4-1996 Sensory Technical Requirements for Cigarettes". The evaluation results are shown in Table 1; the sensory evaluation scores are shown in Table 2. The puffing evaluation is shown in Table 3.

[0033] Table 1 Sensory Quality Evaluation Results of Cigarettes

[0034]

[0035] Table 2 Sensory Evaluation Score Table

[0036]

[0037] As can be seen from Table 1 and Table 2, the flavor formula obtained in Example 1 has the best sensory quality, with rich aroma, good texture, especially good layering, smoother and more delicate cigarette aroma, sweet aftertaste, and more fragrant aroma. The flavor formula of Comparative Example 1 without salt addition has a general cigarette aroma, is stimulating, has a slight off-flavor, and a general aftertaste. The off-flavor of Comparative Example 2 without ethanol addition is very obvious, and the pungency is prominent. The off-flavor, irritation, and aftertaste of Comparative Example 3 without the irradiation treatment step are poor. The sensory quality of Comparative Example 4 without the aging step is also relatively good, but the aroma of smooth and sweet aftertaste is not enough, and the off-flavor and aftertaste are not as good as those of Example 1.

[0038] Table 3 Puffing Evaluation Table

[0039]

[0040] The puffing evaluation results in Table 3 show that the cigarettes with the flavor formula obtained in Example 1 have the highest comfort level. Compared with Comparative Example 3 without the irradiation treatment step, it is about 0.6 points higher on average in terms of puffing characteristics, about 0.7 points higher on average in terms of smoke characteristics, and about 0.6 points higher on average in terms of taste style. The comfort level, smoke characteristics, and taste style of the cigarettes with the flavor formula obtained in Comparative Example 1 without salt addition, Comparative Example 2 without ethanol addition, and Comparative Example 4 without the aging step have varying degrees of reduction.

[0041] The aroma-forming components of the flavors obtained in Example 1 and Comparative Example 3 without the irradiation treatment step were analyzed, and the results are shown in Table 4 below.

[0042] Table 4 Analysis of Aroma-Forming Components in Example 1 and Comparative Example 3

[0043]

[0044] Table 4 shows that compared with the spice obtained from Comparative Example 3 without the irradiation treatment step, the spice obtained from Example 1 after irradiation treatment produced furfural and other aroma components, and at the same time, the aroma components were more abundant. Meanwhile, the contents of various alcohols with floral and sweet aromas such as phenethyl alcohol, linalool, geraniol, and nerol increased. At the same time, the contents of neophytadiene, dihydroactinidiolide, etc. with fresh aroma increased significantly, and the content of farnesyl acetone with sweet aroma also increased, which can improve the aroma and soften the smoke, and generate α-terpineol, β-ionone, and linoleic acid substances. The spice obtained after irradiation treatment is harmonious with the cigarette aroma, improves the sweet and mellow flavor, increases the richness and layering of the cigarette aroma, and further strengthens the characteristic style of the cigarette.

[0045] The spice is a monomer spice or a sugar formula, and the added salt is one or a mixture of two or more of other salts such as sodium chloride, sodium carbonate, sodium lactate, sodium oxalate, sodium alginate, sodium benzoate, potassium sorbate, methyl lactate, potassium carbonate, and potassium phosphate; the steps of Example 1 are followed. 60 Coγ irradiation, with similar effects.

[0046] The embodiments are only the preferred embodiments of the present invention and are not used to limit the present invention. For those skilled in the art, various changes and modifications can be made to the present invention. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. Use of a spice obtained by irradiating a spice in tobacco flavoring, characterized in that, The method for treating spices by irradiation comprises the following steps: (1) Pretreating the spices with a pretreatment liquid; the spices are one of monomer spices, spice formulations or sugar formulations; (2)Irradiate the pre-treated spices with a certain dose of γ-rays; the irradiation uses 60 Co γ for irradiation, the irradiation dose is 1.0 - 10.0 kGy, and the irradiation time is 5 min - 120 min; (3) Aging the irradiated spices under certain conditions for a period of time to obtain the treated spices; The steps for preparing the pretreatment liquid are as follows: (A) Preparing an ethanol solution with a concentration of 0.5 - 5 wt%; (B) Adding salt in a mass ratio of 0.5 - 1.5 wt% to the ethanol solution in step (A) and dissolving it to obtain the pretreatment liquid; the salt includes one or a mixture of two or more of sodium chloride, sodium carbonate, sodium lactate, sodium oxalate, sodium alginate, sodium benzoate, potassium citrate, potassium sorbate, methyl lactate, potassium carbonate, potassium phosphate; The aging temperature is room temperature and the aging time is 8 - 72 h.

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