Flavoring material and method for producing same

Abstract

Provided is a flavoring material that comprises a plant-derived raw material and an aerosol source and that is pressure-molded, wherein the dry weight ratio of the plant-derived raw material to the aerosol source is 18:1 to 1.5:1 and the flavoring material comprises 7-30 wt% of sugars derived from the plant-derived raw material on the basis of the amount of the flavoring material.

Description

Fragrance Material and Method for Producing the Same

[0001] As one of the raw materials for fragrance sources such as tobacco, reconstituted tobacco sheets are known. In order to enhance the formability, the reconstituted tobacco sheet contains a binder (for example, Patent Document 1). Also, in order to obtain a homogenized tobacco material, it has been proposed to add reducing sugar (Patent Documents 2 and 3).

[0002] International Publication No. 2022 / 071561 Japanese Patent Application Laid-Open No. 2021-509273 Japanese Patent Application Laid-Open No. 2021-509269

[0003] As binders, alginic acid derivatives, cellulose derivatives, etc. are known, and these enhance the formability and strengthen the strength and flexibility of the formed body. Therefore, the fragrance material containing a binder enhances the production efficiency of smoking articles. On the other hand, the binder may have an adverse effect on the taste during smoking, and also contains business risks such as the possibility of being subject to regulations in the future. Furthermore, recently, there is also a need for a "more tobacco-like" taste. In view of such circumstances, an object of the present invention is to provide a fragrance material having excellent formability.

[0004] The inventors have found that a fragrance material containing a specific amount of sugar derived from plant raw materials solves the above problems. That is, the above problems are solved by the following present invention. Aspect 1 A pressure-molded fragrance material containing a plant raw material and an aerosol source, wherein the dry weight ratio of the plant raw material to the aerosol source is 18:1 to 1.5:1, and based on the fragrance material, 7 to 30% by weight of the sugar derived from the plant raw material is contained, fragrance material. Aspect 2 The fragrance material according to Aspect 1, wherein the amount of the sugar is 15 to 30% by weight. Aspect 3 The fragrance material according to Aspect 1 or 2, wherein the pressure molding is carried out at 30 to 90°C. Aspect 4 The fragrance material according to any one of Aspects 1 to 3, wherein the pressure molding is carried out at 1 to 20 MPa. Aspect 5 Satisfies any one or both of the following: 1) Contains 0.1% by weight or less of a binder, 2) Contains 0.5% by weight or less of fibers, the fragrance material according to any one of Aspects 1 to 4. Aspect 6 The fragrance material according to any one of Aspects 1 to 5, wherein the D90 of the plant raw material is 300 μm or less. Aspect 7 1.1 g / cm on a dry basis３ A flavoring material according to any one of embodiments 1 to 6, having the above density. Embodiment 8 A flavoring material according to any one of embodiments 1 to 7, wherein the plant raw material is a tobacco raw material. Embodiment 9 A flavoring material according to any one of embodiments 1 to 8, containing 7 to 15% by weight of water based on the flavoring material. Embodiment 10 A flavoring material according to any one of embodiments 1 to 9, in the form of a cut filler. Embodiment 11 A flavoring material according to embodiment 10, wherein the particle size is 1.0 mm or larger, and the particle size is measured by a method comprising: preparing a sheet having a thickness of 150 to 300 μm from the flavoring material according to embodiments 1 to 9; shredding the sheet to obtain pieces with a width of 1 mm and a length of 19 mm; mixing the pieces with the fine fragments of the sheet generated during the shredding, sieving the mixture to determine the particle size distribution; and determining the particle size by calculating a weight-weighted average value from the particle size distribution. Embodiment 12 A flavor product comprising a flavor generating segment and a mouthpiece segment located downstream of the flavor generating segment, wherein the flavor generating segment contains a flavor material according to any one of Embodiments 1 to 11. Embodiment 13 A method for producing a flavor material according to Embodiments 1 to 9, comprising the step of pressure molding a composition comprising the plant raw material and the aerosol source. Embodiment 14 A method for producing a flavor material according to Embodiment 10 or 11, comprising the step of pressure molding a composition comprising the plant raw material and the aerosol source to obtain a sheet, and the step of shredding the sheet.

[0005] We can provide flavoring materials with excellent moldability.

[0006] The present invention will now be described in detail. In this invention, "X to Y" includes the endpoints X and Y. Unless otherwise specified, weight refers to the weight in a completely dry state.

[0007] 1. Flavoring Materials (1) Plant Raw Materials The plant raw materials are not limited as long as they are derived from plants and exhibit flavor. Examples of such plants include tobacco, rosemary, tea, star anise, clove, peppermint, and eucalyptus, but tobacco is preferred among them. In other words, the plant raw material is preferably tobacco raw material.

[0008] The plant material is preferably in particulate form. Using particulate plant material improves the strength of the flavoring material. The size of the particles is not limited, but preferably its D90 is 300 μm or less, more preferably 100 μm or less, and even more preferably 50 μm or less.

[0009] As described later, the flavoring material contains a specific amount of sugar derived from plant materials. From the viewpoint of achieving the amount of sugar, it is preferable that the tobacco material is a mixture of a species containing a relatively large amount of sugar and a species containing a relatively small amount of sugar. Examples of species containing a relatively large amount of sugar include the Japanese yellow variety. Examples of species containing a relatively small amount of sugar include the Indian yellow variety.

[0010] The amount of plant material is selected to satisfy the ratio of plant material to aerosol source described later. In one embodiment, the amount of plant material is selected from the range of 50 to 98% by weight of the flavoring material.

[0011] (2) Aerosol source The aerosol source is a material that vaporizes upon heating and generates an aerosol upon cooling, or generates an aerosol by atomization. When the flavoring material contains an aerosol source, a sufficient amount of smoke can be achieved. Known materials can be used as aerosol sources, but examples include polyhydric alcohols such as glycerin, vegetable glycerin, propylene glycol (PG), triethyl citrate (TEC), and triacetin. The aerosol source is selected to satisfy the ratio of plant raw material to aerosol source described later. In one embodiment, the amount of aerosol source is selected from the range of 5 to 30% by weight of the flavoring material. If the amount of aerosol source exceeds the upper limit, the handling of the flavoring material may decrease, and if it is below the lower limit, the amount of smoke may decrease.

[0012] The dry weight ratio of the plant raw material to the aerosol source is 18:1 to 1.5:1. Flavoring materials with this ratio in this range have good moldability. From this viewpoint, the ratio is preferably 10:1 to 3:1, and more preferably 8:1 to 4:1.

[0013] (3) Pressure molding The flavoring material is a pressure-molded material obtained by pressure molding raw materials. Preferably, the flavoring material is manufactured by a manufacturing method comprising the following steps: Step 1: Mixing at least the plant raw materials and the aerosol source to prepare a mixture. Step 2: Pressing or extruding the mixture from a die to prepare a wet sheet. Step 3: Drying the wet sheet.

[0014] 1) Step 1 This step involves kneading at least the plant raw material and the aerosol source. If necessary, a medium such as water, a known additive such as a fragrance, etc., may be added. Mixing is carried out using a known apparatus, for example, a kneader can be used. The moisture content of the mixture obtained in Step 1 is preferably 20 to 40% by weight. If the moisture content of the mixture is below the lower limit, the low fluidity of the mixture may lead to high pressure during molding, increasing the risk of die clogging, etc. If the moisture content of the mixture exceeds the upper limit, the pressure during molding may not be high enough, which may lead to poor moldability. In addition, squeezing (a phenomenon in which free water is unevenly distributed on the surface of the raw material during molding) may occur, which may increase the drying load in the subsequent Step 3.

[0015] 2) Step 2 In this step, the mixture is compressed or extruded from a die to prepare a wet sheet. For example, the mixture can be sandwiched between two base films and passed between a pair of rollers using a calender (e.g., manufactured by Yuri Roll Machinery Co., Ltd.) until it reaches a predetermined thickness (more than 100 μm), thereby compressing and obtaining a laminate in which a wet sheet exists between the two base films. A non-adhesive film such as a fluoropolymer film is preferred as the base film. Compression with rollers can be performed multiple times. Alternatively, the mixture can be extruded from a die with a predetermined gap (preferably a T-die) to form a wet sheet on the base. Known materials such as glass plates, metal plates, and plastic plates can be used as base materials. A known extruder can be used for extrusion. The pressure during molding is preferably 1 to 20 MPa, and more preferably 2 to 15 MPa. The temperature during molding is preferably 30 to 90°C. By placing the mixture under such pressure and temperature, sugars present in the cells of the plant raw material migrate to the extracellular space and exert their function as a binder.

[0016] 3) Step 3: In this step, the wet wipes are dried. The drying temperature may be room temperature, but preferably 50 to 100°C, and the drying time can be 5 to 20 minutes.

[0017] (4) Amount of sugar The flavoring material contains sugar derived from the plant raw material, and the amount thereof is 7 to 30% by weight of the flavoring material, preferably 15 to 30% by weight. By containing this amount of sugar derived from the plant raw material in the flavoring material, a flavoring material with excellent moldability can be provided without adding a binder.

[0018] (5) Other Components The flavoring material may contain a binder in an amount of 0.1% by weight or less as another component. The binder is an adhesive for bonding the plant raw material or the plant raw material to the other component. Binders are usually added to increase the strength of the flavoring material. However, since the flavoring material has excellent strength, it does not need to contain a binder. Examples of binders include polysaccharides such as guar gum and xanthan gum, cellulose derivatives such as CMC (carboxymethylcellulose), CMC-Na (sodium salt of carboxymethylcellulose), and HPC (hydroxypropylcellulose), proteins, and synthetic polymers. The upper limit of the amount of binder is preferably 0.05% by weight or less. The lower limit of the amount of binder is preferably 0.01% by weight or more.

[0019] The flavoring material may contain 0.5% by weight or less of fiber as another component. Fiber is usually used to improve the strength of the flavoring material. However, since the flavoring material has excellent strength, it does not need to contain fiber. Examples of fiber include cellulose fiber and dietary fiber. The upper limit of the amount of fiber is preferably 0.1% by weight or less. The lower limit of the amount of binder is preferably 0.01% by weight or more.

[0020] The aforementioned flavoring material may contain 7 to 15% by weight of water. The water provides the flavoring material with appropriate flexibility.

[0021] (6) Characteristics The flavor material preferably has a tensile stiffness of 65 kN / m or less when it is in sheet form. When the tensile stiffness is in this range, the flexibility of the flavor material increases and handling becomes easier. From this viewpoint, it is more preferable that the tensile stiffness is 40 kN / m or less. The lower limit of the tensile stiffness is preferably 25 kN / m or more.

[0022] The aforementioned flavoring ingredients are present in a dry matter basis of 1.1 g / cm³. ３ It is preferable to have a density above this level. A density within this range has the advantage of improving the moldability of the sheet. Furthermore, a density within this range promotes film formation on the sheet surface, which has the advantage of improving the sheet's strength. From this viewpoint, the upper limit of the density is preferably 1.4 g / cm³.３ The following applies:

[0023] Density is measured by a standard method, but in one embodiment it is measured by the following method: 1) Cut out a sheet to prepare a sample of about 5 mm x 5 mm in size and measure its weight. 2) Measure the thickness of the sample at five points: the four corners and the center, and take the arithmetic mean as the sheet thickness. 3) Calculate the density from the weight and volume.

[0024] The flavoring material is preferably in the form of cut fillers. The size of the cut fillers is not limited, but in one embodiment, it is preferable that the particle size measured by the following method is 1.0 mm or larger. [Method for measuring particle size] 1) A step of preparing a sheet with a thickness of 150 to 300 μm from the flavoring material; 2) A step of shredding the sheet to obtain pieces with a width of 1 mm and a length of 19 mm; 3) A step of mixing the pieces with the fine fragments of the sheet generated during the shredding to make a mixture, and sieving to determine the particle size distribution; 4) A step of calculating the weight-weighted average value from the particle size distribution to determine the particle size.

[0025] A particle size of 1.0 mm or larger means that no minute fragments are generated during processing. In other words, the flavoring material has appropriate flexibility, resulting in excellent processability. Thus, particle size can serve as an indicator of the processability of the flavoring material. From this viewpoint, a particle size of 1.5 mm or larger is preferable. In one embodiment, the upper limit of the particle size is approximately 2.0 mm or less.

[0026] In one embodiment, steps 3) and 4) above are carried out as follows: Sieves of the following mesh sizes are stacked on top of each other. The unit is mm. 3.35 / 2.36 / 1.7 / 1.18 / 1.18 / 0.85 / Approximately 50 g of sample is placed on the top sieve in the receiving tray, and the stacked sieves are set in the vibrating device. Sieving is performed under the following conditions: Vibration rotation speed: 280 rpm, vibration time: 5 min The weight of the sample on each sieve is measured, and its weight ratio to the input amount is calculated. From these results, the weighted average value D is calculated. D = Σm × α In the formula, D is the weighted average particle size [mm], m is the mesh size of each sieve [mm], and α is the weight ratio of each sieve to the input weight [-].

[0027] 2. Flavoring product The flavoring product comprises a flavor-generating segment and a mouthpiece segment located downstream of the flavor-generating segment. The flavor-generating segment contains the flavoring material. For example, the flavor-generating segment includes a tubular wrapper and the flavoring material filled inside the wrapper. The flavoring material may be in the form of a sheet, a strand, or cut filler (cut).

[0028] The mouthpiece may include a cooling section and a filter to promote the aerosolization of vapor generated from the flavor-generating segment. The cooling section may be made of a paper tube. The paper tube may be filled with a material that promotes cooling (e.g., a polylactic acid sheet) to provide multiple flow channels that communicate in the longitudinal direction. Furthermore, openings for taking in outside air may be provided on the circumferential surface of the cooling section. The filter may consist of an acetate filter, a paper filter, a center-hole filter, or a combination thereof. The size of the flavor product may be as known. The flavor product may be of the non-combustion heating type or the combustion type.

[0029] 3. Method for Manufacturing Flavoring Materials Flavoring materials are preferably manufactured by a method comprising the step of pressure molding a composition containing the plant raw materials and the aerosol source. This method is as described above. Furthermore, cut fillers can also be manufactured by obtaining a sheet of flavoring material by this method and cutting the sheet by a known method.

[0030] Embodiments are described below. Embodiment 1 A pressure-molded flavoring material comprising a plant raw material and an aerosol source, wherein the dry weight ratio of the plant raw material to the aerosol source is 18:1 to 1.5:1, and the flavoring material contains 7 to 30% by weight of sugar derived from the plant raw material, based on the flavoring material. Embodiment 2 The flavoring material according to Embodiment 1, wherein the amount of sugar is 15 to 30% by weight. Embodiment 3 The flavoring material according to Embodiment 1 or 2, wherein the pressure molding is carried out at 30 to 90°C. Embodiment 4 The flavoring material according to any one of Embodiments 1 to 3, wherein the pressure molding is carried out at 1 to 20 MPa. Embodiment 5 The flavoring material according to any one of Embodiments 1 to 4, satisfying either one or both of the following: 1) containing 0.1% by weight or less of a binder, 2) containing 0.5% by weight or less of fibers. Embodiment 6 The flavoring material according to any one of Embodiments 1 to 5, wherein the D90 of the plant raw material is 300 μm or less. Appearance 7: 1.1 g / cm³ on a dry matter basis ３A flavoring material according to any one of embodiments 1 to 6, having the above density. Embodiment 8 A flavoring material according to any one of embodiments 1 to 7, wherein the plant raw material is a tobacco raw material. Embodiment 9 A flavoring material according to any one of embodiments 1 to 8, containing 7 to 15% by weight of water based on the flavoring material. Embodiment 10 A flavoring material according to any one of embodiments 1 to 9, in the form of a cut filler. Embodiment 11 A flavoring material according to embodiment 10, wherein the particle size is 1.0 mm or larger, and the particle size is measured by a method comprising: preparing a sheet having a thickness of 150 to 300 μm from the flavoring material according to embodiments 1 to 9; shredding the sheet to obtain pieces with a width of 1 mm and a length of 19 mm; mixing the pieces with the fine fragments of the sheet generated during the shredding, sieving the mixture to determine the particle size distribution; and determining the particle size by calculating a weight-weighted average value from the particle size distribution. Embodiment 12 A flavor product comprising a flavor generating segment and a mouthpiece segment located downstream of the flavor generating segment, wherein the flavor generating segment contains a flavor material according to any one of Embodiments 1 to 11. Embodiment 13 A method for producing a flavor material according to Embodiments 1 to 9, comprising the step of pressure molding a composition comprising the plant raw material and the aerosol source. Embodiment 14 A method for producing a flavor material according to Embodiment 10 or 11, comprising the step of pressure molding a composition comprising the plant raw material and the aerosol source to obtain a sheet, and the step of shredding the sheet.

[0031] Tobacco leaves A and B, with different sugar content, were prepared. These were ground separately to prepare tobacco grinding products A and B. The properties of tobacco grinding products A and B were as follows.

[0032]

[0033] [Example 1] A mixture of tobacco grinding products A and B, an aerosol source, and water were added to a mixing kettle in this order and mixed for about 15 minutes to obtain dough. The respective mixing ratios were as follows. The mixing ratio (weight ratio) of tobacco grinding products A and B is as shown in Table 2. Mixture:Aerosol source:Water = 57.2:7.8:35.0 (g)

[0034] The dough was put into a molding machine, and a sheet was molded with a target thickness of 250 μm. The undried sheet immediately after molding was put into a static dryer and dried at 80 °C for about 10 to 15 minutes. In this way, a sheet with a moisture content of 9 to 12% by weight was obtained. The sheet was left in a conditioning room at 22.5 °C and a relative humidity of 60% for about 48 h for conditioning.

[0035] For the conditioned sheet, the physical properties were evaluated by the method described below. The results are shown in Table 2. Further, the blending ratio on a dry basis is also shown in Table 2.

[0036] [Examples 2 to 4] Sheets were produced and evaluated in the same manner as in Example 1, except that the mixing ratio of ground tobacco product A: ground tobacco product B was changed as shown in Table 2.

[0037] [Comparative Example 1] An attempt was made to produce a sheet in the same manner as in Example 1, except that the mixing ratio of ground tobacco product A: ground tobacco product B was changed as shown in Table 2, but the sheet could not be produced. Therefore, the density was measured using fragments.

[0038] [Comparative Example 2] Sheets were produced and evaluated in the same manner as in Example 1, except that carboxymethyl cellulose was used as the binder.

[0039] It is clear that when the sugar content is 10% by weight or more, it has a tensile rigidity comparable to that in the case of blending a binder (Comparative Example 2) even without using a binder. In particular, when the sugar content is 20% by weight or more, it has high flexibility. These materials can be filled at a high density in flavor-generating articles. Also, when the sugar content is 20% by weight or more, it can be said that the granulation particle size is stable and suitable for the production of cut fillers.

[0040]

[0041] The measurement method is explained below. [Moldability] C: Cannot be molded B: Inferior in moldability compared to the case containing a binder, but molding is possible A: Has the same moldability as the case containing a binder

[0042] [Tensile Rigidity] Device: Zwick Roell's ZwickiLine Z1.0TN universal testing machine Measurement conditions: - Specimen dimensions: L200×W50 mm - Tensile speed: 20 mm / min - Clamp interval: 180 mm Measurement method: Both ends of a sample cut to a certain size were fixed with the clamps of the device. Then, the clamp position was adjusted so that the tension applied to the sample became zero, the sample was pulled at a predetermined tensile speed, and the readings of the load cell installed on the clamp at that time were plotted. The tensile strength until fracture was measured under the above conditions, and the tensile rigidity was calculated as a calculated value from the results. The value of tensile rigidity is calculated by multiplying the Young's modulus of the material by the thickness of the material. The calculation formula for Young's modulus is as follows.

[0043] E = σ / ε In the formula, E is Young's modulus [GPa / MPa], σ is the perpendicular stress [MPa], and ε is the longitudinal strain [−]. Calculation was performed based on the following formula using this Young's modulus.

[0044] E ｂ = E×A / L In the formula, E ｂ is the tensile rigidity [N / m], A is the cross-sectional area [m ２ , and L is the length of the material [m]. The above was performed at least 5 times (excluding abnormal values), and the arithmetic mean value was taken as the representative value of the tensile rigidity.

[0045] [Grain Size] Device: Restch's AS400 Measurement conditions: - Sample input amount: 50 g (using samples cut to 1×19 mm) - Vibration rotation speed: 280 rpm - Vibration time: 5 min - Composition of sieves used: - Mesh opening 3.35 mm - 2.36 mm - 1.7 mm - 1.18 mm - 1.18 mm - 0.85 mm - Pan Measurement method: A predetermined amount of sample was put on the sieves stacked in order of mesh opening, covered so as not to spill, and set in the device. After applying vibration for a predetermined time, the weight of the sample on each sieve was measured, and the weight ratio to the input amount was calculated. Based on these results, a weighted average value was calculated according to the following formula. D = Σm×α

[0046] In the formula, D is the weighted average particle size [mm], m is the mesh opening of each sieve [mm], and α is the weight ratio of each sieve to the input weight [-].

[0047] [Density] Measuring device: Electronic balance, Mitsutoyo Digimatic Thickness Gauge type 547-301 Measurement conditions: Measurement sample dimensions: 5 mm x 5 mm Number of thickness measurement points: 5 points (four corners and center) Measurement method: The sheet was cut to the specified dimensions and its weight was measured. The thickness of the cut sheet was measured at a total of 5 points (four corners and center), and the arithmetic mean was taken as the sheet thickness Ta [mm]. The density was calculated using the following formula.

[0048] ρ=m / (5×5×Ta)×1000 where ρ is the density [g / cm ３ ], where m is the weight of the test specimen [g]. This procedure was repeated three times, and the average value was used as the representative value of the density.

Claims

1. A pressure-molded flavoring material comprising a plant raw material and an aerosol source, wherein the dry weight ratio of the plant raw material to the aerosol source is 18:1 to 1.5:1, and the flavoring material contains 7 to 30% by weight of sugar derived from the plant raw material, based on the flavoring material.

2. The flavoring material according to claim 1, wherein the amount of the sugar is 15 to 30% by weight.

3. The flavoring material according to claim 1 or 2, wherein the pressure molding is carried out at 30 to 90°C.

4. The flavoring material according to any one of claims 1 to 3, wherein the pressure molding is carried out at 1 to 20 MPa.

5. A flavoring material according to any one of claims 1 to 4, which satisfies either or both of the following: 1) contains 0.1% by weight or less of a binder, and 2) contains 0.5% by weight or less of fiber.

6. The flavoring material according to any one of claims 1 to 5, wherein the D90 of the plant raw material is 300 μm or less.

7. 1.1 g / cm³ on a dry matter basis ３ A flavoring material according to any one of claims 1 to 6, having the above density.

8. The flavoring material according to any one of claims 1 to 7, wherein the plant material is a tobacco material.

9. A flavoring material according to any one of claims 1 to 8, comprising 7 to 15% by weight of water based on the flavoring material.

10. A flavoring material according to any one of claims 1 to 9, in the form of a cut filler.

11. The flavoring material according to claim 10, wherein the particle size is 1.0 mm or larger, and the particle size is measured by a method comprising: preparing a sheet having a thickness of 150 to 300 μm from the flavoring material according to any one of claims 1 to 9; shredding the sheet to obtain pieces with a width of 1 mm and a length of 19 mm; mixing the pieces with the fine fragments of the sheet generated during the shredding, sieving the mixture to determine the particle size distribution; and determining the particle size by calculating a weight-weighted average value from the particle size distribution.

12. A flavor product comprising a flavor generating segment and a mouthpiece segment located downstream of the flavor generating segment, wherein the flavor generating segment contains a flavoring material according to any one of claims 1 to 11.

13. A method for producing a flavoring material according to claims 1 to 9, comprising the step of pressure molding a composition containing the plant raw material and the aerosol source.

14. A method for producing a flavoring material according to claim 10 or 11, comprising the steps of: press-molding a composition containing the plant raw material and the aerosol source to obtain a sheet; and shredding the sheet.

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