A method of increasing the woody and sweet notes of a cigar

Abstract

The application discloses a method for increasing the woody and sweet taste of cigars, comprising the following steps: freezing the cigar, and then carrying out constant temperature and humidity maintenance; preparing a smoking medium: screening the original powder of the smoking medium, adding a methanol aqueous solution after the screening, carrying out ultrasonic extraction on the obtained mixture, collecting the supernatant after centrifugation of the extraction liquid, and obtaining the smoking medium; selecting a plurality of fruitwood sawdust and mixing the sawdust with the smoking medium; igniting the sawdust mixed with the smoking medium, preparing the cigar through a smoking device, placing the cigar in a flue gas collecting container of the smoking device to carry out normal temperature smoking for a certain time; and continuously carrying out moisture balance maintenance on the cigar after the smoking is finished. The sawdust is mixed with the smoking medium, the cigar is cold smoked, the woody and sweet taste of the processed cigar is increased, the maturity is improved, the offensive odor is reduced, the smoke is soft and comfortable, and the permeability is improved.

Description

Technical Field

[0001] This invention relates to cigar processing technology, and more specifically, to a method for increasing the woody aroma and sweetness of cigars. Background Technology

[0002] The style and characteristics of cigars often depend on the quality and style of the tobacco leaves. One of the challenges for domestically produced cigars is how to shape and enhance their distinctive style to meet diverse consumer demands. Medium conditioning is one method to improve the richness of cigar aroma and enhance the smoke and fragrance. Common methods include placing cigars in containers of medium material (such as cedar wood boxes) or spraying a medium solution onto the surface of the cigars (such as using spirits). However, these methods have several problems: First, while the aroma components diffused from the medium can be absorbed by the cigars, they easily dissipate again after the cigars leave the medium environment, leading to a decline in quality after leaving the factory. Second, this conditioning method is time-consuming, resulting in significant inventory pressure in cigar storage and reduced product liquidity. Currently, there is no method to enhance the aroma and quality of cigars through smoking techniques. Summary of the Invention

[0003] This invention overcomes the shortcomings of the prior art and provides an implementation method for increasing the woody aroma and sweetness of cigars, with the aim of improving the richness and sweetness of the aroma of cigars and further enhancing the sensory quality of cigars.

[0004] To solve the above-mentioned technical problems, one embodiment of the present invention adopts the following technical solution:

[0005] One method to enhance the woody aroma and sweetness of cigars includes the following steps:

[0006] (1) Preparation of incense medium: The incense medium raw powder is sieved, and methanol aqueous solution is added after sieving. The resulting mixture is extracted by ultrasonic extraction. After centrifugation of the extract, the supernatant is collected to obtain the incense medium.

[0007] (2) Mix the incense medium obtained in step (1) with wood chips;

[0008] (3) Ignite the wood chips mixed with the incense medium obtained in step (2), smoke them through the smoking device, and place the cigar sticks in the smoke collection container of the smoking device for smoking.

[0009] (4) After the smoking process in step (3), perform moisture balance maintenance.

[0010] Furthermore, in step (1), the incense medium is light bamboo leaf powder or cedar needle powder.

[0011] Furthermore, in step (1), the mass of the methanol aqueous solution is 10-50 times the mass of the flavoring medium, and the volume fraction of the methanol aqueous solution is 50%-95%. In this invention, "50% methanol aqueous solution" and similar expressions refer to a methanol aqueous solution with a volume fraction of 50%.

[0012] Furthermore, in step (1), the ultrasonic extraction frequency is 20-50 kHz, and the extraction time is 0.5-3 h. Preferably, ultrasonic extraction is performed at 25-35 kHz for 30-35 min.

[0013] Furthermore, in step (2), the mass of the wood chips is 3%-15% of the mass of the cigar, and the mass of the incense medium is 1%-10% of the mass of the wood chips. Preferably, in step (2), the mass of the wood chips is 3%-7% of the mass of the cigar, and the mass of the incense medium is 1%-3% of the mass of the wood chips.

[0014] Preferably, the wood chips include a mixture of apple wood, cherry wood, and pear wood chips.

[0015] Furthermore, the cold smoking time for cigars is 10-30 minutes.

[0016] Furthermore, the cigars mentioned in step (3) need to be refrigerated in advance at a temperature of -20℃ to 15℃ for 36-60 hours. After refrigeration, the cigars are cultured at a constant temperature and humidity of 10-30℃ and 55%-65% RH for 10-36 hours. After the constant temperature and humidity culture is completed, they are placed in the smoke collection container of the smoking device. The smoking temperature is 23-27℃, preferably 25℃. At room temperature, the cigars will not be negatively affected by the high temperature of the open flame (such as causing the wrapper to crack). By adding a separate smoke-making section and a smoke-smoking section to the smoke-making device, the smoke enters the smoke collection container through the smoke-making pipe to smoke the cigars, allowing the smoke temperature at the smoke-making outlet of the smoking device to drop to room temperature. After smoking, the surface of the cigars is less likely to crack.

[0017] Furthermore, in step (4), the moisture balance maintenance temperature is 10-30℃ and the humidity is 10%-60% RH.

[0018] Smoking is a traditional food processing method. The smoke mixes the medium components carried in the smoke with the original volatile components in the smoke. These components are easily absorbed by the object being smoked and condense on its surface and penetrate into the inner layer. After smoking, the unique aroma lasts for a long time and does not easily dissipate.

[0019] Domestic cigars have always pursued unique flavors and characteristics. By introducing smoking technology to upgrade cigar maintenance methods, the lingering time of distinctive aromas can be improved, maintenance time can be shortened, and the quality stability of cigars can be enhanced.

[0020] Compared with the prior art, the present invention has at least the following beneficial effects: The present invention mixes sawdust with incense medium and cold smokes cigars, which increases the woody aroma and sweetness of the cigars, improves their maturity, reduces off-flavors, and makes the smoke smooth, comfortable and more penetrating. Detailed Implementation

[0021] To make the objectives, technical solutions, and advantages of this invention clearer, the invention will be further described in detail below with reference to embodiments. It should be understood that the specific embodiments described herein are merely illustrative and not intended to limit the invention.

[0022] Example 1:

[0023] (1) Prepare cigars and place them in a -20℃ freezing environment for 48 hours. Then, take them out and place them in a constant temperature and humidity incubator (20℃, 60% RH) for 24 hours to obtain pretreated cigars.

[0024] (2) Prepare wood chips for incense: Select wood chips of apple wood, cherry wood and pear wood, with a mass ratio of 5:3:2, and mix them well;

[0025] (3) Preparation of light bamboo leaf medium for incense: Weigh 2g of light bamboo leaf powder and pass it through a 60-mesh sieve. After passing through the sieve, add 20mL of 50% methanol aqueous solution to the light bamboo leaf powder and extract by ultrasonic (28kHz, 250W) for 30 minutes to obtain the extract. After centrifuging the extract, collect the supernatant. Filter the supernatant through a microporous membrane with a pore size of 0.45μm to obtain light bamboo leaf medium.

[0026] (4) Smoking: Weigh 5% of the cigar smoke's weight of sawdust, add 2% of the sawdust's weight of light bamboo leaf medium, mix the light bamboo leaf medium with the sawdust, ignite the sawdust mixed with light bamboo leaf medium, smoke through the smoking device, place the pre-treated cigar smoke stick in the smoke collection container of the smoking device and keep the smoke at room temperature (25±2℃) for smoking for 30 minutes;

[0027] (5) After smoking, place the cigars in a constant temperature and humidity incubator (20℃, 60% RH) for moisture balance and maintenance.

[0028] Example 2:

[0029] A method to increase the woody aroma and sweetness of cigars involves replacing the applewood, cherrywood, and pearwood shavings in step (2) of Example 1 with poplar, oak, and cypress shavings in a mass ratio of 1:1:1, with the remaining steps being the same as in Example 1.

[0030] Example 3:

[0031] A method to increase the woody aroma and sweetness of cigars involves replacing the bamboo leaf powder in step (3) of Example 1 with cedar needle powder, and obtaining the cedar medium in the same manner, with the remaining steps being the same as in Example 1.

[0032] Compare with Example 1:

[0033] Prepare cigar sticks and freeze them at -20℃ for 48 hours. Then, take them out and place them in a constant temperature and humidity incubator (20℃, 60% RH) for moisture balancing and maintenance.

[0034] Compare with Example 2:

[0035] (1) Prepare cigars and place them in a -20℃ freezing environment for 48 hours. Then, take them out and place them in a constant temperature and humidity incubator (20℃, 60% RH) for 24 hours to obtain pretreated cigars.

[0036] (2) Prepare wood chips for incense: Select wood chips of apple wood, cherry wood, pear wood and walnut wood, and mix them in a mass ratio of 5:3:1:1.

[0037] (3) Smoking: Weigh out 5% of the wood chips by weight of the cigar, make smoke through a smoking device, place the cigar in the smoke collection container and smoke at room temperature for 30 minutes.

[0038] (4) After smoking, place the cigars in a constant temperature and humidity incubator (20℃, 60% RH) for moisture balance and maintenance.

[0039] Compare with Example 3:

[0040] (1) Prepare cigars and place them in a -20℃ freezing environment for 48 hours. Then, take them out and place them in a constant temperature and humidity incubator (20℃, 60% RH) for 24 hours to obtain pre-treated cigars.

[0041] (2) Preparation of Lophatherum gracile medium: Weigh 2g of Lophatherum gracile powder that has passed through a 60-mesh sieve, add 20mL of 50% methanol aqueous solution, and extract by ultrasonication (28kHz, 250W) for 30 minutes. After centrifugation, collect the supernatant and filter it through a 0.45μm microporous membrane. The filtrate is Lophatherum gracile medium.

[0042] (3) Weigh out 1‰ of the cigar tobacco with light bamboo leaf medium, dilute it and spray it evenly on the surface of the cigar tobacco. Then place the cigar tobacco in a constant temperature and humidity incubator (20℃, 60% RH) for moisture balance and maintenance.

[0043] The composition of the Lophatherum gracile and Cedrus deodara media was identified by ultra-high performance liquid chromatography-tandem mass spectrometry (UPLC-MS / MS), and the results are shown in Tables 1 and 2.

[0044] Table 1. Substance identification information of the medium containing Lophatherum gracile leaves.

[0045]

[0046]

[0047] Table 2. Material identification information of cedar media

[0048]

[0049] Sensory evaluations were performed on the above-described examples and control examples of cigars, and the results are shown in Table 3.

[0050] Table 2 Sensory Quality Evaluation Table

[0051]

[0052]

[0053] As shown in Table 2, the cigars treated with this invention exhibit significantly improved sensory quality, with a marked increase in woody aroma and sweetness. The original raw, grassy aroma of the cigars is masked and weakened, resulting in a comfortable and delicate smoke with a noticeable sweet aftertaste. Specifically, Examples 1 and 3, which used fruitwood chips such as apple, pear, and cherry wood, produced cigar smoke superior to Example 2 (using cypress, poplar, and oak). This may be related to the differences in the composition of volatile components produced after smoking with different wood chips. In contrast, the sample smoked directly with wood chips without the addition of a medium (Control Example 2) had a slightly duller smoke with a pronounced smoky aroma. While Control Example 3, which directly treated the cigars with a medium, improved the sensory quality, the improvement was less durable and ultimately led to unstable cigar product quality.

[0054] Although the invention has been described herein with reference to illustrative embodiments, it should be understood that many other modifications and implementations can be devised by those skilled in the art, which will fall within the scope and spirit of the principles disclosed herein. More specifically, various variations and modifications can be made to the components and / or layout of the subject matter combination within the scope of this disclosure. Besides variations and modifications to the components and / or layout, other uses will be apparent to those skilled in the art.

Claims

1. A method for enhancing the woody aroma and sweetness of cigars, characterized in that... Includes the following steps: (1) Preparation of incense medium: The incense medium raw powder is sieved, and methanol aqueous solution is added after sieving. The resulting mixture is extracted by ultrasonic extraction. The extract is centrifuged and the supernatant is collected to obtain the incense medium. (2) Mix the incense medium obtained in step (1) with wood chips; (3) Ignite the wood chips mixed with incense medium obtained in step (2), smoke them through a smoking device, and place the cigar sticks in the smoke collection container of the smoking device for smoking. (4) After the smoking process in step (3) is completed, perform moisture balance maintenance; The incense medium is light bamboo leaf powder or cedar needle powder; The wood chips include a mixture of apple wood, cherry wood, and pear wood chips; The cigars need to be refrigerated in advance at a temperature of -20℃ to -15℃ for 36-60 hours. After refrigeration, the cigars are cultured under constant temperature and humidity at a temperature of 10-30℃ and a humidity of 55%-65% RH for 10-36 hours. After the constant temperature and humidity culture is completed, they are placed in the smoke collection container of the smoking device. The smoking temperature is 23-27℃.

2. The method for increasing the woody aroma and sweetness of cigars according to claim 1, characterized in that: In step (1), the mass of the methanol aqueous solution is 10-50 times the mass of the flavoring medium, and the concentration of the methanol aqueous solution is 50%-95%.

3. The method for increasing the woody aroma and sweetness of cigars according to claim 1, characterized in that: In step (1), the ultrasonic extraction is performed at a frequency of 20-50 kHz for a duration of 0.5-3 h.

4. The method for increasing the woody aroma and sweetness of cigars according to claim 1, characterized in that: In step (2), the wood chips are 3%-15% of the cigar smoke by mass, and the incense medium is 1-10% of the wood chips by mass.

5. The method for increasing the woody aroma and sweetness of cigars according to claim 1, characterized in that: In step (2), the wood chips are 3%-7% of the cigar smoke by mass, and the incense medium is 1-3% of the wood chips by mass.

6. The method for increasing the woody aroma and sweetness of cigars according to claim 1, characterized in that... Cigars should be smoked for 10-30 minutes.

7. The method for increasing the woody aroma and sweetness of cigars according to claim 1, characterized in that: Step (4) Moisture balance maintenance temperature is 10-30℃, humidity is 10%-60% RH.

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