KR102571394B1 - Casing and aging method of smoking material and a smoking article manufactured by the same - Google Patents

Abstract

According to one embodiment of the present invention, a method for flavoring and aging a smoking material comprising the steps of diluting a flavoring agent in a base solution and adding the flavoring agent to the smoking material, and aging the smoking material to which the flavoring agent is added under constant temperature and humidity conditions. Provided.

Description

Flavor aging method of smoking material and smoking article manufactured using the same

The present invention relates to a flavor aging method for smoking materials and a smoking article manufactured using the same, and more particularly, to a flavor aging method for smoking materials capable of improving positive sensory quality and differentiated flavor expression characteristics compared to existing smoking articles, and , It relates to a flavored aged leaf tobacco manufactured using the same and a smoking article including the flavored aged leaf tobacco.

The taste of tobacco felt during smoking is determined by various factors such as the composition of the smoking material part, the filter part, and the cigarette paper, but fundamentally, leaf tobacco, plate leaf, etc. The taste is determined or influenced by additives such as composition type, fragrance component, and their aging method.

On the other hand, the type of leaf tobacco used in cigarettes is somewhat limited, and the content of flavoring substances that can be added to cigarettes is inevitably limited by various factors such as the limited size of cigarettes and some legal regulations.

Accordingly, in order to realize a tobacco taste suitable for smokers' taste and effectively deliver fragrance components, a new aging method of smoking materials is required.

Korean Patent Publication No. 10-0851254 Korean Patent Publication No. 10-0480428 Korean Patent Publication No. 20-0325864

The present invention has been made to solve the above-mentioned problems, and an object of the present invention is to provide a flavoring aging method of smoking materials capable of enhancing the taste and flavor of tobacco and smoking articles manufactured using the same.

The technical problems of the present invention are not limited to the technical problems mentioned above, and other technical problems not mentioned will be clearly understood by those skilled in the art from the description below.

According to some embodiments of the present invention in order to solve this problem, diluting a flavoring agent in a base solution and adding it to the smoking material; Aging the smoking material to which the flavoring agent is added is aged under constant temperature and humidity conditions.

In the step of adding the flavoring agent, the combined weight of the flavoring agent and the base solution may be 1% to 20% of the total weight of the smoking material. Specifically, each of the weight of the flavoring agent and the weight of the base solution may be 1% to 10% based on the total weight of the smoking material.

On the other hand, the flavoring aging method of the smoking material further includes adjusting the moisture content of the smoking material so that the moisture content of the smoking material is 15% by weight to 35% by weight between the step of adding the flavoring agent and the step of aging. can

The aging step is preferably performed for 7 to 25 days under the condition that the internal temperature is 60° C. to 80° C. and the internal relative humidity is 20% to 40%.

In some embodiments, the smoking material may be leaf tobacco having a total sugar content of 20% to 40% by weight.

Further, in some embodiments, the flavoring agent is at least one of vanilla concentrate, chocolate concentrate, maple syrup, dried plum concentrate, cocoa concentrate, pine flavor, cinnamon flavor, and red wine flavor can include More specifically, the flavoring agent may be the vanilla concentrate, and the base solution may be alcohol. Alternatively, the flavoring agent may be the chocolate concentrate, and the base solution may be water.

The method of flavoring and aging the smoking material includes the steps of wet point treatment of the smoking material that has been aged after the flavoring agent is added; Primarily moisturizing the smoking material subjected to a wet point treatment by adding at least one of propylene glycol and glycerin; Cutting the first moistened smoking material; drying the cut smoking material; and secondarily moisturizing the dried smoking material by adding at least one of the propylene glycol and the glycerin.

Here, the wet treatment step is performed at a temperature of 90 ° C to 110 ° C, the drying step is performed at a temperature of 100 ° C to 120 ° C, and the weight of the propylene glycol added in the first moisturizing step is the first Although less than the weight of the glycerin added in the moisturizing step, the weight of the propylene glycol added in the second moisturizing step may be greater than the weight of the glycerin added in the second moisturizing step.

According to some embodiments of the present invention, flavored aged leaf tobacco, flavored and aged by the above-described flavored aging method for constituting at least a portion of the smoking material portion of a smoking article is provided.

In addition, according to some embodiments of the present invention, a smoking material portion at least partially filled with the flavored aged leaf tobacco; and a filter portion positioned downstream of the smoking substance portion.

In some embodiments, the smoking material portion includes 15% to 35% by weight of the flavored aged leaf tobacco, 5% to 25% by weight of non-flavored aged leaf tobacco, 15% to 35% by weight of toast leaf, and 1% by weight of leaf leaf. % to 20% by weight and 15% to 35% by weight of the expanded stem may be blended and filled.

In the case of the smoking material flavor aging method according to the embodiments of the present invention, it is possible to impart a differentiated flavor character to the smoking material, and to provide a smoking article with excellent flavor persistence and improved overall tobacco taste.

In addition, by maximizing the flavor expression characteristics of the flavor components through the flavoring and aging treatment of the smoking material, it is possible to reduce irritation and unpleasant taste that may occur during smoking.

1 is a flowchart illustratively illustrating a flavor aging method of smoking materials according to some embodiments of the present invention.
2 is a diagram illustrating an exemplary configuration of a smoking article including flavored aged leaf tobacco according to some embodiments of the present invention.
3 is a view showing a comparison of smoking sensory evaluation results of smoking articles manufactured according to Examples and Comparative Examples, respectively.

Hereinafter, preferred embodiments of the present disclosure will be described in detail with reference to the accompanying drawings. Advantages and features of the present disclosure, and methods of achieving them, will become clear with reference to the embodiments described below in detail in conjunction with the accompanying drawings. However, the technical idea of the present disclosure is not limited to the following embodiments and can be implemented in various different forms, and only the following embodiments complete the technical idea of the present disclosure, and in the technical field to which the present disclosure belongs. It is provided to completely inform those skilled in the art of the scope of the present disclosure, and the technical spirit of the present disclosure is only defined by the scope of the claims.

In adding reference numerals to components of each drawing, it should be noted that the same components have the same numerals as much as possible even if they are displayed on different drawings. In addition, in describing the present disclosure, if it is determined that a detailed description of a related known configuration or function may obscure the gist of the present disclosure, the detailed description will be omitted.

Unless otherwise defined, all terms (including technical and scientific terms) used in this specification may be used with meanings commonly understood by those of ordinary skill in the art to which this disclosure belongs. In addition, terms defined in commonly used dictionaries are not interpreted ideally or excessively unless explicitly specifically defined. Terminology used herein is for describing the embodiments and is not intended to limit the present disclosure. In this specification, singular forms also include plural forms unless specifically stated otherwise in a phrase.

Also, terms such as first, second, A, B, (a), and (b) may be used in describing the components of the present disclosure. These terms are only used to distinguish the component from other components, and the nature, order, or order of the corresponding component is not limited by the term. When an element is described as being “connected,” “coupled to,” or “connected” to another element, that element is directly connected or connectable to the other element, but there is another element between the elements. It will be understood that elements may be “connected”, “coupled” or “connected”.

As used in this disclosure, "comprises" and/or "comprising" means that a stated component, step, operation, and/or element is one or more other components, steps, operations, and/or elements. Existence or additions are not excluded.

First, some terms used in this specification will be clarified.

As used herein, a “smoking article” means any product or smoking experience, whether based on tobacco, tobacco derivatives, expanded tobacco, reconstituted tobacco, or tobacco substitutes. It may mean any product that can provide. For example, smoking articles may include smokeable products such as cigarettes, cigars and cigarillos, and the like.

In this specification, "smoking material" may mean any kind of material that can be used in a smoking article.

In this specification, "upstream" or "upstream direction" means a direction away from the smoker's mouth, and "downstream" or "downstream direction" may mean a direction closer to the smoker's mouth. .

As used herein, “longitudinal direction” may mean a direction corresponding to the longitudinal axis of the smoking article.

Throughout the specification, 'smoking article' may refer to an article capable of generating aerosol, such as cigarettes (cigarettes) and cigars. The smoking article may include an aerosol-generating material or an aerosol-forming substrate. In addition, the smoking article may include a solid material based on tobacco raw materials such as leaf tobacco, cut filler, and reconstituted tobacco. Smoking substances may contain volatile compounds.

Hereinafter, various embodiments of the present disclosure will be described in detail with reference to the accompanying drawings.

1 is a flowchart illustratively illustrating a flavor aging method of smoking materials according to some embodiments of the present invention.

Referring to FIG. 1, the flavoring aging method of the smoking material is a step of diluting the flavoring agent in a base solution and adding it to the smoking material (S10), adjusting the moisture of the flavored smoking material (S20), and adjusting the moisture of the smoking material Aging under constant temperature and humidity conditions (S30), wet-processing the aged smoking material (S40), primary moisturizing treatment of the wet-treated smoking material (S50), primary moisturizing-treated smoking material It may include cutting (S60), drying the cut smoking material (S70), and secondarily moisturizing the dried smoking material (S80).

The smoking material flavored and aged by the above method can be mixed with non-flavored aged leaf tobacco, plate leaf, toast leaf and expanded stems, etc., and then filled into the smoking material portion of the smoking article.

In the step of diluting the flavoring agent in the base solution and adding it to the smoking material (S10), the flavoring agent added to the smoking material may include at least one of various flavoring ingredients, and the base solution may be alcohol or water. .

In some embodiments, the flavoring agent comprises at least one of vanilla concentrate, chocolate concentrate, maple syrup, dried plum concentrate, cocoa concentrate, pine flavor, cinnamon flavor, and red wine flavor. The base solution may be selected from among alcohol and water according to the flavoring agent.

Preferably, the flavoring agent may be vanilla concentrate or chocolate concentrate. For example, the flavoring agent is vanilla concentrate, and in this case, the base solution may be alcohol. As another example, the flavoring agent may be chocolate concentrate, and in this case, the base solution may be water.

In some embodiments, the combined weight of the flavoring agent and the base solution may be about 1% to 20% based on the total weight of the smoking material, preferably about 5% to 15% based on the total weight of the smoking material. .

More specifically, each of the weight of the flavoring agent and the weight of the base solution may be about 1% to 10%, preferably about 2% to 6%, based on the total weight of the smoking material. The flavoring agent and base solution may be diluted in a ratio of 1:2 to 2:1 (eg, about 1:1). For example, about 4% of a flavoring agent and about 4% of a base solution based on the total weight of the smoking material may be added to the smoking material.

On the other hand, in order to prevent deterioration of the physical properties of leaf tobacco in the flavoring aging process described later and to secure a yield sufficient for mass production, the smoking material is preferably leaf tobacco having a total sugar content of about 20% to 40% by weight. More preferably, the smoking material may be a yellow species true leaf having a total sugar content of about 25% to 35% by weight.

In the step of adjusting the moisture of the flavored smoking material (S20), the flavored smoking material has a moisture content of about 10% to 35% by weight, preferably about 15% to 25% by weight, more preferably about 17% by weight The water content may be adjusted to be from wt% to 23 wt%.

Aging the moisture-adjusted smoking material under constant temperature and humidity conditions (S30) is performed for about 7 to 25 days under the conditions that the internal temperature is approximately 60 ° C to 80 ° C and the internal relative humidity is approximately 20% to 40%. can

Preferably, the aging step (S30) may be performed for about 10 to 18 days under the condition that the internal temperature is approximately 65°C to 75°C and the internal relative humidity is approximately 25% to 35%.

The wet treatment of the aged smoking material (S40) is performed at a temperature of 90 ° C to 110 ° C, preferably 95 ° C to 105 ° C, and the step of drying the cut smoking material (S70) is the wet treatment step ( S40) may be performed at a higher temperature, for example, 100 ° C to 120 ° C, preferably 105 ° C to 115 ° C.

Meanwhile, after the aging step (S30), at least one moisturizing treatment step may be performed on the smoking material. In the at least one moisturizing treatment step, at least one of propylene glycol and glycerin may be added to the smoking material.

Preferably, the at least one moisturizing treatment step is the first moisturizing treatment step (S50) performed between the ripening step (S30) and the cutting step (S60), and the second moisturizing treatment step performed after the drying step (S70). (S80) may be included.

In some embodiments, in the first moisturizing treatment step (S50), the added weight of propylene glycol is less than the added weight of glycerin, and in the second moisturizing treatment step (S80), the added weight of propylene glycol may be greater than the added weight of glycerin. there is.

Preferably, in the first moisturizing treatment step (S50), about 0.8% to 1.2% of propylene glycol and about 1.3% to 1.7% of glycerin are added relative to the total weight of the smoking material, and in the second moisturizing treatment step (S80), smoking About 0.1% to 0.5% of propylene glycol and about 0.01% to 0.05% of glycerin, relative to the total weight of the material, may be added.

In some embodiments, in the step of cutting the smoking material (S60), the smoking material such as leaf tobacco may be cut into tobacco strands having a width of approximately 0.5 mm to 1.5 mm, preferably 0.7 mm to 1.1 mm.

When manufacturing a smoking article using a smoking material flavored and matured under the above process conditions, as will be described later, the composition of flavor components in the smoking material can be more preferably modified, and thus the flavor development characteristics and flavor persistence are excellent. It is possible to manufacture a smoking article in which the overall tobacco taste is also improved as the irritation and taste are reduced.

As described above, the flavored aged smoking material may be blended with non-flavored aged leaf tobacco, sheet leaf, toast leaf and expanded stems, etc., and then filled into the smoking material portion of the smoking article.

Here, the non-flavored aged leaf tobacco may refer to leaf tobacco that has not been flavored and aged as described with reference to FIG. 1 . That is, non-flavored aged leaf tobacco may include, for example, raw leaf tobacco that has not been flavored and aged, leaf tobacco that has only been flavored, or leaf tobacco that has only been aged.

Preferably, the smoking material filled in the smoking material unit 110 to be described with reference to FIG. 2 is about 15% to 35% by weight of the flavored aged leaf tobacco, about 5% to 25% by weight of the non-flavored aged leaf tobacco, toast About 15% to 35% by weight of leaf, about 1% to 20% by weight of platelet leaf, and about 15% to 35% by weight of expanded stem may be blended.

2 is a diagram illustrating an exemplary configuration of a smoking article 100 that includes flavored aged leaf tobacco according to some embodiments of the present invention.

In this specification, the case where the smoking article 100 is a combustion type cigarette has been described as an example, but it is not limited thereto, and the smoking article 100 may be a heating type cigarette used together with an aerosol generating device (not shown) such as an electronic cigarette device. Of course there is.

Referring to FIG. 2 , the smoking article 100 includes a smoking material unit 110 wrapped around a smoking material wrapper 110a, a filter unit 120 wrapped around a filter wrapper 120a, and the smoking material unit 110. A tip paper 130 coupling the filter unit 120 may be included.

Smoking material portion 110 may have a long elongated rod shape and its length, circumference and diameter may vary.

The smoking substance unit 110 may be filled with a mixture of flavored aged leaf tobacco, non-flavored aged leaf tobacco, platelet leaf, toast leaf and expanded stem leaf in the manner described above with reference to FIG. 1 .

In addition, at least one aerosol generating material selected from among glycerin, propylene glycol, ethylene glycol, dipropylene glycol, diethylene glycol, triethylene glycol, tetraethylene glycol, and oleyl alcohol may be additionally added to the smoking substance part 110.

In addition, the smoking substance portion 110 may contain other additive substances such as flavoring agents, humectants and/or acetate compounds. For example, flavoring agents include licorice, sucrose, fructose syrup, iso-sweeteners, cocoa, lavender, cinnamon, cardamom, celery, fenugreek, cascarilla, sandalwood, bergamot, geranium, honey essence, rose oil, vanilla, lemon. oil, orange oil, mint oil, cinnamon, caraway, cognac, jasmine, chamomile, menthol, cinnamon, ylang-ylang, sage, spearmint, ginger, coriander or coffee, and the like. In addition, the humectant may include glycerin or propylene glycol and the like.

In some embodiments, the smoking substance unit 110 is prepared in the form of a slurry by pulverizing the flavored aged leaf tobacco, plate leaf, toast leaf, expanded stem, etc., mixing a solvent and various additives, and drying to form a sheet. Afterwards, these sheets may be processed to contain reconstituted tobacco material formed into pieces such as rods. For example, smoking substance portion 110 comprises a plurality of strands of reconstituted tobacco material, each strand having a length of approximately 10 mm to 14 mm (eg, 12 mm) and a width of approximately 0.8 mm to 1.2 mm (eg, For example, 1 mm) and the thickness may be approximately 0.08 mm to 0.12 mm (eg, 0.1 mm), but is not limited thereto.

The smoking material unit 110 may be wrapped by a smoking material wrapper 110a. The smoking material wrapper 110a may be added with glycerin and a flame retardant such as K-citrate and/or NA-citrate to promote complete combustion of the smoking material by a catalytic action, and furthermore, calcium carbonate, titanium dioxide, oxide A filler such as magnesium may be included.

In some embodiments, the smoking material wrapper 110a may have a double wrapper structure. Specifically, the smoking material wrapper 110a includes an inner wrapper in contact with the smoking material unit 110 and surrounding the smoking material unit 110, and an outer wrapper in contact with the inner wrapper and surrounding the outside of the inner wrapper. ) may be included.

In addition, the smoking material wrapper 110a may be a low ignition propensity cigarette paper having one or more low ignition propensity (LIP) bands (not shown) formed thereon.

The filter unit 120 may be disposed downstream of the smoking material unit 110 and may be an area through which an aerosol material generated from the smoking material unit 110 passes immediately before the user inhales it.

The filter unit 120 may be formed of various materials, for example, the filter unit 120 may be a cellulose acetate filter.

In some embodiments, the filter unit 120 may be a cellulose acetate filter in which the fragrance material is not flavored, but is not limited thereto, and the filter unit 120 may be a transfer jet nozzle system (TJNS) filter in which the fragrance material is flavored. can

In some embodiments, the filter unit 120 may be a tube-shaped structure including a hollow therein. In addition, the filter unit 120 may be manufactured by inserting a structure such as a film or a tube made of the same or different material into the inside (eg, hollow).

Although the filter unit 120 of this embodiment is shown as a mono filter made of a single filter, it is not limited thereto. For example, it is natural that the filter unit 120 may be provided with a dual filter or a triple filter having two acetate filters to increase filter efficiency.

Furthermore, although not shown, a capsule (not shown) may be included inside the filter unit 120 . The capsule may have a structure in which an inner liquid containing a fragrance is wrapped with a film, and for example, the capsule may have a spherical or cylindrical shape. The material forming the shell of the capsule may be a natural material, starch and/or a gelling agent.

In some embodiments, for example, medium chain fatty acid triglyceride (MCTG) may be used as a solvent for the flavoring agent included in the capsule contents. In addition, the inner solution may contain other additives such as pigments, emulsifiers, and thickeners. The contents of the capsule may include flavoring agents such as menthol and plant essential oil, but are not limited thereto.

The filter unit 120 may be wrapped by a filter wrapper 120a. In some embodiments, the filter wrapper 120a may be made of oil-resistant paper. The filter wrapper 120a may be made of oil-repellent paper to prevent the capsule content discharged outside the capsule from passing through the filter wrapper 120a when the capsule included in the filter unit 120 is crushed by a smoker. In some embodiments, an aluminum foil may be further included on the inner surface of the filter wrapper 120a.

The filter unit 120 wrapped by the filter wrapper 120a and the smoking material unit 110 wrapped by the smoking material wrapper 110a may be combined and packaged by the tip paper 130 . That is, the tip paper 130 may be wrapped around at least a portion of the smoking material wrapper 110a (eg, a portion of the downstream area) and the filter wrapper 120a. Meanwhile, the tip paper 130 includes an incombustible material, so that the filter unit 120 may also be prevented from being burned according to the combustion of the smoking material unit 110.

Hereinafter, the configuration of the present invention and its effects will be described in more detail through Examples and Comparative Examples. However, these examples are for explaining the present invention in more detail, and the scope of the present invention is not limited to these examples.

Example 1

For the example, the smoking material portion of the cigarette prepared for testing was removed, about 20% by weight of flavored aged leaf tobacco, about 20% by weight of non-flavored aged leaf tobacco, about 25% by weight of toast leaf, about 10% by weight of plate leaf and expanded stem About 25% by weight was blended to fill the smoking material part.

The flavored aged leaf tobacco used in the formulation was prepared by flavoring domestic yellow species with a total sugar content of about 30% by weight. In the flavored aging process, about 4kg of vanilla concentrate was diluted with about 4kg of alcohol and added to about 100kg of leaf tobacco After adjusting the moisture content of the leaf tobacco to about 20%, it was aged for about 14 days under the condition that the internal temperature was about 70 ° C and the internal relative humidity was about 30%. Aged leaf tobacco is moistened at a temperature of about 100 ° C, then first moisturized by adding about 1000 g of PG and about 1500 g of glycerin, cut into a width of about 0.9 mm, dried at a temperature of about 110 ° C, and then about 300 g of PG and glycerin The second moisturizing treatment was performed by adding about 30 g.

Example 2

A smoking article was prepared in the same manner as in Example 1, except that chocolate concentrate was used as a flavoring agent and water was used as a base solution in the flavoring aging process.

Example 3

A smoking article was manufactured in the same manner as in Example 2, except that dried plum concentrate was used as a flavoring agent in the flavoring aging process.

Example 4

A smoking article was manufactured in the same manner as in Example 2, except that maple syrup was used as a flavoring agent in the flavoring aging process.

Example 5

A smoking article was prepared in the same manner as in Example 2, except that cocoa concentrate was used as a flavoring agent in the flavoring aging process.

Comparative Example 1

For the example, the smoking material portion of the cigarette prepared for testing was removed, and about 20% by weight of aged leaf tobacco, about 20% by weight of non-flavored aged leaf tobacco, about 25% by weight of toast leaf, about 10% by weight of plate leaf, and about expanded stems 25% by weight was blended to fill the smoking material part.

The aged leaf tobacco used in the formulation was prepared by aging the same leaf tobacco as in Example 1 in the same manner as in Example 1 without adding flavoring agents.

Comparative Example 2

For the examples, the smoking material portion of the cigarette prepared for testing was removed, and about 20% by weight of flavored leaf tobacco, about 20% by weight of non-flavored aged leaf tobacco, about 25% by weight of toast leaf, about 10% by weight of plate leaf and puffed About 25% by weight of the stem was blended to fill the smoking material part.

For the flavored leaf tobacco, about 4 kg of vanilla concentrate was diluted with about 4 kg of alcohol and added to about 100 kg of the same leaf tobacco as in Example 1. Prepared by performing the same.

Comparative Example 3

A smoking article was prepared in the same manner as in Comparative Example 2, except that the leaf tobacco was flavored using chocolate concentrate as a flavoring agent and water as a base solution.

Experimental Example 1: Flavor component analysis according to the presence or absence of flavoring and aging

Table by analyzing flavor components in the leaves of flavored aged leaf tobacco, aged leaf tobacco, and flavored leaf tobacco used in each of Examples and Comparative Examples by SPME-GC/MS (Solid Phase Micro Extraction-Gas Chromatography/Mass Spectrometry) measurement method 1. Table 2 shows the results of flavor component analysis for evaluating the degree of loss of flavor components before and after the aging process (wetting, moisturizing, cutting, drying, etc.) in Examples 1 and 2, respectively. The values for each component in Tables 1 and 2 represent the peak area ratio (relative value) analyzed according to SPME-GC/MS measurement.

division Compare 1
(unflavored ripening) implementation 1
(vanilla
ferment) compare 2
(vanilla
immature) implementation 2
(Choco
ferment) Compare 3
(Choco
immature) implementation 3
(Gun Oyat
ferment) Implementation 4
(Maple
ferment) Implementation 5
(cocoa
ferment) characteristic ingredient R
o
a
s
t
e
d 3,6-Dimethyl-4H-furo[3,2-c]
pyran-4-one - 79 8 23 - - - - 2(3H)-Furanone, dihydro-5-propyl- 209 2,358 6,460 292 209 4.7 5.6 5.8 3-Furaldehyde 45 145 46 151 45 242.4 320.4 159.3 5-Methylfurfural 18 99 23 104 18 98.2 119.7 88.5 Furfuryl alcohol 16 40 15 32 16 42.8 71.3 29.9 gamma-Nonalactone 71 4,518 6,110 479 71 18.4 28.3 18.0 2,3'-Dipyridyl 64 100 60 96 64 65.0 74.2 56.2 S
w
e
e
t Piperonal 72 1,367 5,445 186 72 111.3 130.5 135.2 Piperonyl alcohol 208 103 187 109 208 - - - Anisyl acetate 1,025 1,111 2,536 6,753 18,816 78.3 64.5 50.8 Anise alcohol 1,116 55 55 706 1,116 50.6 44.6 26.4 p-Anisaldehyde 58 37 18 275 58 22.2 22.1 19.9 T
o
b
a
c
c
o

L
i
k
e Ionene 10 52 10 48 10 14.2 - 85.3 Safranal 5 7 9 7 5 - - 6.1 4-Oxoisophorone 12 25 13 25 12 28.6 38.9 29.4 Solanone 342 538 360 541 342 185.7 560.4 558.6 Megastigmatrienone 98 219 90 210 98 112.1 178.8 210.5 neophytadiene 1,563 1,991 1,354 2016 1,563 1,250.0 1,154.8 1,600.8 F
l
o
r
a
l p-Methylacetophenone 39 103 329 35 39 - - - Geranyl acetone 116 110 121 104 116 40.4 99.5 98.2

Referring to Table 1, in all of Examples 1 to 5, most of the flavor components increased compared to unflavored aging (Comparative Example 1) and some flavor components decreased, and the degree of increase or decrease for each flavor component was different for each example. Could know. Accordingly, it was confirmed that there was a significant difference in the flavor component modification of leaf tobacco depending on whether or not it was flavored, the type of flavoring agent at the time of flavoring, and/or whether it was aged or not.

In particular, when cross-referencing the results of Examples 1 to 2 and Comparative Examples 2 to 3, '3,6-Dimethyl-4H-furo[3,2-c] pyran-4-one', '3-Furaldehyde' , '5-Methylfurfural' and 'Furfuryl alcohol', it was confirmed that most of the flavor components in leaf tobacco did not increase simply by flavoring treatment, but were further increased by the aging process after flavoring treatment.

In addition, positive flavor components for tobacco taste such as '5-Methylfurfural', '4-Oxoisophorone', and 'Piperonal' increased in all of the flavored aged leaf tobaccos of each of the Examples, and in the flavored aged leaf tobacco of Example 1, ' 2(3H)-Furanone dihydro-5-propyl-', 'gamma-Nonalactone', '3,6-Dimethyl-4H-furo[3,2-c]pyran-4-one', 'Furfryl alcohol' It was confirmed that sugar degradation products with roasted flavor characteristics were particularly increased, and semi-volatile compounds with sweet flavor characteristics such as 'p-Anisaldehyde' and 'Anisyl acetate' were particularly increased in the flavored aged leaf tobacco of Example 2.

On the other hand, although not shown in the table as a separate example or comparative example, the flavored aged leaf tobacco aged for about 1 week did not show the effect of modifying the flavor component according to aging, and the flavored aged leaf tobacco aged for about 4 weeks and the total sugar content were about Flavored aged leaf tobacco using 15% by weight of leaf tobacco showed deterioration in the physical properties and yield of leaf tobacco, and the amount of nicotine below the standard value was detected in flavored aged leaf tobacco using leaf tobacco with a total sugar content of about 40% by weight. and Comparative Examples.

division Example 1
(vanilla ripening) Example 2
(chocolate ripening) characteristic ingredient before fair after fair before fair after fair Roasted 3,6-Dimethyl-4H-furo[3,2-c] pyran-4-one 86 79 22 23 2(3H)-Furanone, dihydro-5-propyl- 3,259 2,358 232 292 3-Furaldehyde 248 145 238 151 5-Methylfurfural 141 99 138 104 Furfuryl alcohol 44 40 39 32 gamma-Nonalactone 5,319 4,518 319 479 2,3'-Dipyridyl 79 100 92 96 Sweet Piperonal 1,602 1,367 114 186 Piperonyl alcohol 132 103 111 109 Anisyl acetate 1,538 1,111 7,110 6,753 Anise alcohol 45 55 705 706 p-Anisaldehyde 29 37 313 275 Tobacco
like Ionene 94 52 15 48 Safranal 9 7 8 7 4-Oxoisophorone 30 25 28 25 Solanone 630 538 548 541 Megastigmatrienone 217 219 236 210 neophytadiene 2,035 1,991 2,265 2016 Floral p-Methylacetophenone 179 103 21 35 Geranyl acetone 116 110 110 104

Referring to Table 2, it was confirmed that most of the flavor components increased after the flavoring aging treatment slightly decreased after the subsequent process (wetting, moisturizing, cutting, drying, etc.), but the decrease in the amount of ingredients was not large, and further '2 (3H) Furanone, dihydro-5-propyl-', 'gamma-Nonalactone', 'Piperonal', 'Ionene', '2,3'-Dipyridyl', 'Anise alcohol', 'p-Anisaldehyde', 'Megastigmatrienone' and 'p In the case of some sugar degradation products such as 'Methylacetophenone' and flavor components unique to tobacco, it can be confirmed that the amount of ingredients increased after the subsequent process.

Experimental Example 2: Sensory evaluation according to flavor and aging

Sensory evaluations were performed on the smoke taste intensity, flavor intensity, flavor satisfaction, irritation, taste, aftertaste clarity, and overall tobacco taste of each of the smoking articles of Examples and Comparative Examples. Sensory property evaluation was conducted on 27 evaluation panel members using each of the smoking articles manufactured according to the Examples, and a total score of 7 was used as the standard.

3 is a view showing a comparison of smoking sensory evaluation results of smoking articles manufactured according to Examples and Comparative Examples, respectively.

Referring to FIG. 3 , it was confirmed that most of the examples showed equal or higher taste intensity, flavor intensity, and flavor satisfaction compared to the comparative examples, and that the off-taste decreased and the overall tobacco taste also increased.

In particular, in the case of Example 1 flavored with vanilla concentrate and Example 2 flavored with chocolate concentrate, compared to Comparative Examples and other Examples, high flavor intensity, flavor satisfaction, aftertaste, and overall tobacco taste characteristics were shown, It was confirmed that the effect of reducing taste and irritation was also more excellent than other examples.

Furthermore, through the non-item smoking evaluation results of the evaluation panel members, smoking articles mixed with flavored aged leaf tobacco had less artificial taste and aroma than smoking articles mixed with unaged leaf tobacco or unflavored leaf tobacco, and when smoking, such as spicy taste and coating feeling, It was also found that the perceived negative attributes decreased.

Although the embodiments of the present disclosure have been described with reference to the accompanying drawings, those skilled in the art may implement the present disclosure in other specific forms without changing the technical spirit or essential features. can understand that there is Therefore, the embodiments described above should be understood as illustrative in all respects and not limiting. The protection scope of the present disclosure should be construed by the following claims, and all technical ideas within the equivalent range should be construed as being included in the scope of rights of the technical ideas defined by the present disclosure.

100: smoking article
110: Smoking material unit
110a: smoking material wrapper
120: filter unit
120a: filter wrapper
130: tip paper

Claims (14)

A method of flavoring and maturing a smoking material for constituting at least a portion of a smoking material portion of a smoking article, comprising:
diluting a flavoring agent in a base solution and adding it to the smoking material;
Aging the smoking material to which the flavoring agent is added under constant temperature and humidity conditions;
Moisturizing the aged smoking material after adding the flavoring agent;
Primarily moisturizing the smoking material subjected to a wet point treatment by adding at least one of propylene glycol and glycerin;
Cutting the first moistened smoking material;
drying the cut smoking material; and
secondarily moisturizing the dried smoking material by adding at least one of the propylene glycol and the glycerin;
Including, flavor aging method of smoking material. According to claim 1,
In the step of adding the flavoring agent,
The flavor aging method of the smoking material, characterized in that the combined weight of the flavoring agent and the base solution is 1% to 20% based on the total weight of the smoking material. According to claim 2,
The flavor aging method of the smoking material, characterized in that each of the weight of the flavoring agent and the weight of the base solution is 1% to 10% of the total weight of the smoking material. According to claim 1,
Between the flavoring step and the aging step,
A flavoring aging method for a smoking material, characterized in that it further comprises; adjusting the moisture content of the smoking material so that the moisture content of the smoking material is 15% by weight to 35% by weight. According to claim 1,
Characterized in that the aging step is performed for 7 to 25 days under conditions of an internal temperature of 60 ° C to 80 ° C and an internal relative humidity of 20% to 40%. According to claim 1,
Characterized in that the smoking material is a leaf tobacco having a total sugar content of 20% to 40% by weight, flavoring aging method of smoking material. According to claim 1,
Characterized in that the flavoring agent includes at least one of vanilla concentrate, chocolate concentrate, maple syrup, dried plum concentrate, cocoa concentrate, pine flavor, cinnamon flavor and red wine flavor, Flavor aging method of smoking materials. According to claim 7,
Wherein the flavoring agent is the vanilla concentrate, and the base solution is alcohol. According to claim 7,
The flavoring aging method of smoking material, characterized in that the flavoring agent is the chocolate concentrate and the base solution is water. delete According to claim 1,
The wet treatment step is carried out at a temperature of 90 ° C to 110 ° C,
The drying step is carried out at a temperature of 100 ° C to 120 ° C,
The weight of the propylene glycol added in the first moisturizing step is smaller than the weight of the glycerin added in the first moisturizing step, and the weight of the propylene glycol added in the second moisturizing step is added in the second moisturizing step A flavoring aging method for smoking materials, characterized in that the weight of the glycerin is greater than the weight of the glycerin. A flavored aged leaf tobacco for constituting at least a part of the smoking substance portion of a smoking article,
A flavor-aged leaf tobacco flavored and aged by the method of any one of claims 1 to 9 and 11. a smoking material part at least partially filled with the flavored aged leaf tobacco of claim 12; and
A smoking article comprising a filter section located downstream of said smoking substance section. According to claim 13,
In the smoking material part, 15% to 35% by weight of the flavored aged leaf tobacco, 5% to 25% by weight of non-flavored aged leaf tobacco, 15% to 35% by weight of toast leaf, 1% to 20% by weight of plate leaf leaf, and A smoking article characterized in that it is filled with 15% to 35% by weight of the expanded stem.