Tobacco Flavor Augmentation via Controlled Thermal Processing
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Solution Overview
Problem
Existing methods for enhancing tobacco product flavor, such as those described in prior patents, fail to effectively augment smoking flavor components from natural sugars and plant extracts without altering the original flavor profile during burning.
Innovation Solution
A method involving heating raw materials like natural sugars, plants, or their extracts in an oven at controlled temperatures (80-100°C) with specific temperature increase and decrease rates to augment smoking flavor components without changing the original flavor, using a volume ratio of 50-80% and atmospheric or pressurized conditions.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Ease of manufacture
If plant extracts are modified by adding required substances or processing the extract, then the fragrance is improved, but the content component of the original extract changes extremely which possibly inhibits the feature of the original extract
Solution Approach 1:
The patent applies parameter changes by controlling temperature (80-100°C), temperature increase rate (1.0-2.0°C/minute), and temperature decrease rate (0.40-0.85°C/minute) during heating and cooling processes. These controlled parameter changes allow fragrance augmentation while preserving the original extract's component characteristics, resolving the contradiction between improving fragrance and maintaining compositional stability.
2Ease of manufacture
If the plant extract is processed to modify the extract, then the fragrance is improved, but the effect of the plant extract may change with time
Solution Approach 1:
The patent applies preliminary action by performing controlled heating and cooling treatments on plant extracts before they are used in tobacco products. This preliminary processing stabilizes the extract's effects over time while improving fragrance, preventing the extract effect from changing during storage and use.
3Ease of manufacture
If existing methods are used to enhance tobacco product flavor, then the smoking flavor is improved, but the original flavor profile is altered during burning
Solution Approach 1:
The patent applies parameter changes through specific temperature control (80-100°C), controlled heating rate (1.0-2.0°C/minute), and controlled cooling rate (0.40-0.85°C/minute). These parameter changes enable fragrance augmentation while maintaining the original flavor profile during burning, as the gentle heating process avoids degradation or alteration of the original flavor compounds.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
This method efficiently augments smoking flavor components in tobacco products, maintaining the original flavor and aroma during smoking, as demonstrated by increased levels of specific compounds like 2,5-dioxyfructosazine and 5-HMF in honey and mate extracts, and sensory evaluations showing enhanced flavor profiles.
Implementation Method 1
heating the raw material in the oven to 80 to 100°C at a temperature increase rate of 1.0 to 2.0°C/minute while stirring the raw material
Implementation Method 2
cooling the contents in the oven after processing to a desired temperature at a temperature decrease rate of 0.40 to 0.85°C/minute
Data Source
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AI summary
A method for augmenting a component providing smoking flavor for a tobacco product, the method includes the steps of: preparing at least one raw material for flavor selected from the group consisting of natural sugars, the original form of a plant, and a liquid extract distilled or condensed from the original form of a plant; accommodating the raw material in an oven at a volume ratio of 50 to 80% by volume relative to a volume amount of the oven; heating the raw material in the oven to 80 to 100°C at a temperature increase rate of 1.0 to 2.0°C/minute while stirring the raw material; and cooling the contents in the oven after processing to a desired temperature at a temperature decrease rate of 0.40 to 0.85°C/minute.