WO2022080682A1

WO2022080682A1 - Method for flavoring and aging smoking material, and smoking item manufactured using same

Info

Publication number: WO2022080682A1
Application number: PCT/KR2021/012546
Authority: WO
Inventors: 이철희; 차광호; 김한진; 정내오; 이장미; 임창근
Original assignee: 주식회사 케이티앤지
Priority date: 2020-10-14
Filing date: 2021-09-15
Publication date: 2022-04-21
Also published as: CN114727644A; KR102571394B1; JP7521732B2; EP4042883A4; EP4042883A1; US20230043392A1; JP2023503231A; KR20220049188A

Abstract

One embodiment of the present invention provides a method for flavoring and aging a smoking material, comprising the steps of: diluting a flavoring agent with a base solution and adding same to a smoking material; and aging, under constant temperature and humidity conditions, the smoking material to which the flavoring agent is added.

Description

A method for flavored aging of smoking materials and smoking articles manufactured using the same

The present invention relates to a method for flavored aging of a smoking material and a smoking article manufactured using the same, and more particularly, to a method for flavored aging of a smoking material capable of improving positive sensory quality and differentiated flavor expression characteristics compared to existing smoking articles; , to a flavored aged leaf tobacco manufactured using the same, and to a smoking article comprising 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, leaf tobacco, etc. The taste is determined or affected by the type of composition, additives such as fragrance components, and their aging method.

On the other hand, the types of leaf tobacco used in cigarettes are rather 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, there is a need for a new aging method of smoking materials in order to effectively deliver the flavor and aroma of cigarettes suitable for smokers' preferences.

The present invention has been devised to solve the above problems, and an object of the present invention is to provide a method for flavored aging of a smoking material capable of enhancing the taste and flavor of tobacco, and a smoking article 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 the above problem, the method comprising: diluting a flavoring agent in a base solution and adding it to the smoking material; There is provided a method for flavored aging of a smoking material for constituting at least a portion of a smoking material portion of a smoking article, comprising the step of aging the smoking material to which the flavoring agent has been added 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% based on 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 method for flavored aging of the smoking material may further include, between the step of adding the flavoring and the aging step, adjusting the moisture of the smoking material so that the moisture of the smoking material is 15% to 35% by weight. can

The aging step is preferably 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%.

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

In addition, in some embodiments, the flavoring agent is at least one of vanilla concentrate, chocolate concentrate, maple syrup, prune concentrate, cocoa concentrate, pine flavoring solution, cinnamon flavoring solution, and red wine flavoring solution. may 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 for flavored aging of the smoking material includes the steps of: moistening the aging-treated smoking material after adding the flavoring; first moisturizing the smoking material that has been wetted 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 point treatment step is performed under a temperature of 90 ° C. to 110 ° C., the drying step is performed under a temperature of 100 ° C. to 120 ° C., and the weight of the propylene glycol added in the first moisturizing step is the first Doedoe 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, there is provided a flavored aged leaf tobacco flavored by the above-described flavored aging method for constituting at least a portion of the smoking material portion of a smoking article.

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

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

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

In addition, it is possible to maximize the flavor expression characteristics of the flavored flavor components through the flavoring and aging treatment of the smoking material, thereby reducing irritation and taste that may occur during smoking.

1 is a flowchart exemplarily illustrating a method for flavored aging of a smoking material 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 apparent with reference to the embodiments described below in detail in conjunction with the accompanying drawings. However, the technical spirit of the present disclosure is not limited to the following embodiments, but may be implemented in various different forms, and only the following embodiments complete the technical spirit of the present disclosure, and in the technical field to which the present disclosure belongs It is provided to fully inform those of ordinary skill 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 the components of each drawing, it should be noted that the same components are given the same reference numerals as much as possible even though they are indicated 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 thereof will be omitted.

Unless otherwise defined, all terms (including technical and scientific terms) used herein may be used with the meaning commonly understood by those of ordinary skill in the art to which this disclosure belongs. In addition, terms defined in a commonly used dictionary are not to be interpreted ideally or excessively unless clearly defined in particular. The terminology used herein is for the purpose of describing the embodiments and is not intended to limit the present disclosure. In this specification, the singular also includes the plural unless otherwise specified in the phrase.

In addition, in describing the components of the present disclosure, terms such as first, second, A, B, (a), (b), etc. may be used. These terms are only for distinguishing the elements from other elements, and the essence, order, or order of the elements are not limited by the terms. When it is described that a component is “connected”, “coupled” or “connected” to another component, the component may be directly connected or connected to the other component, but another component is formed between each component. It should be understood that elements may also be “connected,” “coupled,” or “connected.”

As used herein, “comprises” and/or “comprising” refers to a referenced component, step, operation and/or element of one or more other components, steps, operations and/or elements. The presence or addition is not excluded.

First, some terms used in this specification will be made clear.

As used herein, "smoking article" means any product capable of smoking or a 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.

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

As used herein, "upstream" or "upstream direction" means a direction away from the smoker's bend, and "downstream" or "downstream direction" may mean a direction approaching from the smoker's bend. .

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

Throughout the specification, 'smoking articles' may refer to articles that can generate aerosols, such as cigarettes (cigarettes) and cigars. Smoking articles may include an aerosol-generating material or an aerosol-forming substrate. In addition, the smoking article may contain solid materials based on tobacco raw materials, such as leaf tobacco, cut filler, reconstituted tobacco, and the like. Smoking materials may contain volatile compounds.

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

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

The smoking material flavored and matured by the above method may be blended with non-flavored aged leaf tobacco, plate leaf, toast leaf and expanded stem, etc., and then filled with the smoking material portion of the smoking article.

In the step (S10) of diluting the flavoring agent in the base solution and adding it to the smoking material, 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 includes at least one of vanilla concentrate, chocolate concentrate, maple syrup, prune concentrate, cocoa concentrate, pine flavor, cinnamon flavor, and red wine flavor. and the base solution may be selected from any one of alcohol and water according to the flavoring agent.

Preferably, the flavoring agent may be a vanilla concentrate or a chocolate concentrate. For example, the flavoring agent may be a 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 the base solution may be diluted in a ratio of 1:2 to 2:1 (eg, about 1:1). For example, about 4% of the flavoring agent and about 4% of the base solution based on the total weight of the smoking material may be added to the smoking material.

Meanwhile, in order to prevent deterioration of the physical properties of leaf tobacco in the flavored aging process to be described later and to secure a sufficient yield 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 true xanth species 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. Moisture may be adjusted so as to be from weight % to 23 weight %.

The step of aging the moisture-adjusted smoking material under constant temperature and humidity conditions (S30) is to be carried out for about 7 to 25 days under the condition that the internal temperature is about 60°C to 80°C and the internal relative humidity is about 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 about 65 °C to 75 °C and the internal relative humidity is about 25% to 35%.

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

On the other hand, after the aging step (S30), the smoking material may be subjected to at least one moisturizing treatment step. In the at least one moisturizing step, at least one of propylene glycol and glycerin may be added to the smoking material.

Preferably, the at least one moisturizing treatment step includes the first moisturizing treatment step (S50) performed between the aging 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 step (S50), the added weight of propylene glycol is smaller than the added weight of glycerin, and in the second moisturizing step (S80), the added weight of propylene glycol is 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% propylene glycol and about 0.01% to 0.05% glycerin may be added relative to the total weight of the material.

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 a smoking article is manufactured using a smoking material flavored by the above process conditions, as will be described later, the composition of flavor components in the smoking material can be more preferably modified. And it is possible to manufacture a smoking article with improved overall tobacco taste by reducing irritation and taste.

The flavor-aged smoking material as described above may be blended with non-flavored aged leaf tobacco, plate leaf, toast leaf and expanded stem, etc., and then filled with the smoking material portion of the smoking article.

Here, the non-flavoured leaf tobacco may mean leaf tobacco that has not been subjected to the flavor aging treatment described with reference to FIG. 1 . That is, the non-flavored aged leaf tobacco may include, for example, raw leaf tobacco that is not subjected to flavoring and aging, leaf tobacco treated only in the flavoring process, or leaf tobacco treated only in the aging process.

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-flavoured leaf tobacco, toast About 15% to 35% by weight of the leaf, about 1% to 20% by weight of the plate leaf, and about 15% to 35% by weight of the swelling stem may be blended.

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

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

Referring to FIG. 2 , a smoking article 100 includes a smoking material part 110 in which a smoking material wrapper 110a is wrapped, a filter part 120 in which the filter wrapper 120a is wrapped, and the smoking material part 110 and It may include a tip paper 130 for coupling the filter unit 120 .

The smoking material unit 110 may have an elongated rod shape and may have various lengths, circumferences, and diameters.

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

In addition, an aerosol generating material of at least one of glycerin, propylene glycol, ethylene glycol, dipropylene glycol, diethylene glycol, triethylene glycol, tetraethylene glycol, and oleyl alcohol may be additionally added to the smoking material unit 110 .

In addition, the smoking material portion 110 may contain other additives such as flavoring agents, wetting agents and/or acetate compounds. For example, flavoring agents include licorice, sucrose, fructose syrup, double sweetener, 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 wetting agent may include glycerin or propylene glycol, and the like.

In some embodiments, the smoking material unit 110 pulverizes the flavored aged leaf tobacco, plate leaves, toast leaves, swollen stems, etc., and then mixes a solvent and various additives to form a slurry, and then dried to form a sheet. These sheets may then be processed to include reconstituted tobacco material formed into pieces such as rods. For example, smoking material portion 110 comprises a plurality of strands of reconstituted tobacco material, one strand approximately 10 to 14 mm long (eg, 12 mm) and approximately 0.8 mm to 1.2 mm wide (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 the smoking material wrapper 110a. To the smoking material wrapper 110a, glycerin and a supporting agent such as K-citrate and/or NA-citrate for promoting complete combustion of the smoking material by catalysis, etc. may be added, and further, calcium carbonate, titanium dioxide, oxidized 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 is in contact with the smoking material unit 110 and covers an inner wrapper surrounding the smoking material unit 110 , and an outer wrapper which contacts the inner wrapper and wraps the outside of the inner wrapper. ) may be included.

In addition, the smoking material wrapper 110a may be a cigarette paper having one or more low ignition resistance (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 the aerosol material generated in the smoking material unit 110 passes just before inhalation by the user.

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 processed. 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 inside (eg, hollow).

Although the filter unit 120 of the present embodiment is illustrated as a mono filter including a single filter, it is not limited thereto. For example, it is natural that the filter unit 120 may be provided as a dual filter or a triple filter having two acetate filters in order to increase filter efficiency.

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

In some embodiments, as a solvent of the fragrance included in the liquid of the capsule, for example, medium chain fatty acid triglyceride (MCTG) may be used. In addition, the internal solution may contain other additives such as a colorant, an emulsifier, and a thickener. The content of the capsule may include flavorings such as menthol and essential oils of plants, but is 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 a wrapper having oil resistance. The filter wrapper 120a may be made of oil-resistant paper in order to prevent the capsule content that is released to the outside of the capsule from passing through the filter wrapper 120a as the capsule that may be included in the filter unit 120 is crushed by the smoker. In some embodiments, an aluminum foil may be further included on the inner surface of the filter wrapper 120a.

The filter unit 120 packaged by the filter wrapper 120a and the smoking material unit 110 packaged by the smoking material wrapper 110a may be combined and packaged by the tip paper 130 . That is, the tip paper 130 may be surrounded by at least a portion (eg, a downstream partial region) of the smoking material wrapper 110a and the outside of the filter wrapper 120a. Meanwhile, the tip paper 130 may contain a non-combustible material to prevent the filter unit 120 from being combusted 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, and 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 platelet leaf and swollen stem About 25% by weight was formulated to fill the smoking material part.

The flavored-aged leaf tobacco used in the formulation was prepared by flavor-aging the domestic xanthium leaves with a total sugar content of about 30% by weight. After moisture adjustment so that the moisture content of the leaf tobacco is about 20%, it was aged for about 14 days at an internal temperature of about 70°C and an internal relative humidity of about 30%. Aged leaf tobacco is subjected to wet point treatment at a temperature of about 100°C, then about 1000g of PG and about 1500g of glycerin are added for primary moisturizing, cut to a width of about 0.9mm, dried at a temperature of about 110°C, and then about 300g of PG and glycerin About 30 g was added to perform secondary moisturizing treatment.

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 flavor aging process.

Example 3

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

Example 4

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

Comparative Example 1

For the example, the smoking material part of the cigarette prepared for testing is 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 leaves, about 10% by weight of platelets and about swollen 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 in a state where no flavoring was added.

Comparative Example 2

For the example, the smoking material part of the cigarette prepared for testing was removed, and about 20% by weight of flavored leaf tobacco, about 20% by weight of non-flavored leaf tobacco, about 25% by weight of toast leaf, about 10% by weight of platelet leaf, and swelling 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, then the aging process was omitted and the wet point treatment, moisturizing treatment, cutting and drying processes were performed with Example 1 It was prepared in the same way.

Comparative Example 3

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

실험예 1: 가향 및 숙성유무에 따른 향미성분분석Experimental Example 1: Analysis of flavor components according to flavoring and aging

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

구분division		비교1 (미가향 숙성)Comparison 1 (unflavored ripening)	실시1 (바닐라 숙성)Implementation 1 (vanilla ferment)	비교2 (바닐라 미숙성)Comparison 2 (vanilla immature)	실시2 (초코 숙성)Practice 2 (Choco ferment)	비교3 (초코 미숙성) Comparison 3 (Choco immature)	실시3 (건오얏 숙성) Practice 3 (Geon Oh ferment)	실시4 (메이플 숙성)Practice 4 (Maple ferment)	실시5 (코코아 숙성)Practice 5 (cocoa ferment)
특성characteristic	성분ingredient	비교1 (미가향 숙성)Comparison 1 (unflavored ripening)	실시1 (바닐라 숙성)Implementation 1 (vanilla ferment)	비교2 (바닐라 미숙성)Comparison 2 (vanilla immature)	실시2 (초코 숙성)Practice 2 (Choco ferment)	비교3 (초코 미숙성) Comparison 3 (Choco immature)	실시3 (건오얏 숙성) Practice 3 (Geon Oh ferment)	실시4 (메이플 숙성)Practice 4 (Maple ferment)	실시5 (코코아 숙성)Practice 5 (cocoa ferment)
R o a s t e dR o a s t e d	3,6-Dimethyl-4H-furo[3,2-c] pyran-4-one3,6-Dimethyl-4H-furo[3,2-c] pyran-4-one	--	7979	88	2323	--	--	--	--
	2(3H)-Furanone, dihydro-5-propyl-2(3H)-Furanone, dihydro-5-propyl-	209209	2,3582,358	6,4606,460	292292	209209	4.74.7	5.65.6	5.85.8
	3-Furaldehyde3-Furaldehyde	4545	145145	4646	151151	4545	242.4242.4	320.4320.4	159.3159.3
	5-Methylfurfural5-Methylfurfural	1818	9999	2323	104104	1818	98.298.2	119.7119.7	88.588.5
	Furfuryl alcoholFurfuryl alcohol	1616	4040	1515	3232	1616	42.842.8	71.371.3	29.929.9
	gamma-Nonalactonegamma-Nonalactone	7171	4,5184,518	6,1106,110	479479	7171	18.418.4	28.328.3	18.018.0
	2,3'-Dipyridyl2,3'-Dipyridyl	6464	100100	6060	9696	6464	65.065.0	74.274.2	56.256.2
S w e e tS w e e t	PiperonalPiperonal	7272	1,3671,367	5,4455,445	186186	7272	111.3111.3	130.5130.5	135.2135.2
	Piperonyl alcoholPiperonyl alcohol	208208	103103	187187	109109	208208	--	--	--
	Anisyl acetateAnisyl acetate	1,0251,025	1,1111,111	2,5362,536	6,7536,753	18,81618,816	78.378.3	64.564.5	50.850.8
	Anise alcoholAnise alcohol	1,1161,116	5555	5555	706706	1,1161,116	50.650.6	44.644.6	26.426.4
	p-Anisaldehydep-Anisaldehyde	5858	3737	1818	275275	5858	22.222.2	22.122.1	19.919.9
T o b a c c o L i k eT o b a c c o L It's k e	IoneneIonene	1010	5252	1010	4848	1010	14.214.2	--	85.385.3
	SafranalSafranal	55	77	99	77	55	--	--	6.16.1
	4-Oxoisophorone4-Oxoisophorone	1212	2525	1313	2525	1212	28.628.6	38.938.9	29.429.4
	SolanoneSolanone	342342	538538	360360	541541	342342	185.7185.7	560.4560.4	558.6558.6
	MegastigmatrienoneMegastigmatrienone	9898	219219	9090	210210	9898	112.1112.1	178.8178.8	210.5210.5
	neophytadieneneophytadiene	1,5631,563	1,9911,991	1,3541,354	2,0162016	1,5631,563	1,250.01.250.0	1,154.81,154.8	1,600.81,600.8
F l o r a lF l o r a l	p-Methylacetophenonep-Methylacetophenone	3939	103103	329329	3535	3939	--	--	--
F l o r a lF l o r a l	Geranyl acetoneGeranyl acetone	116116	110110	121121	104104	116116	40.440.4	99.599.5	98.298.2

Referring to Table 1, in all of Examples 1 to 5, the majority of flavor components increased compared to the 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 clear difference in the flavor component modification of leaf tobacco depending on whether or not flavoring treatment was performed, the type of flavoring agent during flavoring treatment, and/or aging treatment.

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', 'Furfuryl alcohol', etc., 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, in all of the flavored-aged leaf cigarettes of each of Examples, '5-Methylfurfural', '4-Oxoisophorone', and 'Piperonal', such as '5-Methylfurfural', 'Piperonal', etc., were increased in positive flavor components, 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', etc. Glycolysis products with roasted flavor properties were particularly increased, and in the flavored-aged leaf tobacco of Example 2, semi-volatile compounds with sweet flavor properties such as 'p-Anisaldehyde' and 'Anisyl acetate' were particularly increased.

On the other hand, although not shown in the table as a separate example or comparative example, the flavor component modification effect according to the aging did not appear in the flavored-aged leaf tobacco aged for about 1 week, and the flavored-aged leaf tobacco aged for about 4 weeks and the total sugar content were about Flavor-aged leaf tobacco using leaf tobacco of 15 wt% showed deterioration in physical properties and yield of leaf tobacco, and flavored-aged leaf tobacco using leaf tobacco having a total sugar content of about 40 wt% was detected in the amount of nicotine less than the reference value, and Comparative Examples.

구분division		실시예1 (바닐라 숙성)Example 1 (Vanilla ripening)		실시예2 (초코 숙성)Example 2 (chocolate ripening)
특성characteristic	성분ingredient	공정前before the fair	공정後after process	공정前before the fair	공정後after process
RoastedRoasted	3,6-Dimethyl-4H-furo[3,2-c] pyran-4-one3,6-Dimethyl-4H-furo[3,2-c] pyran-4-one	8686	7979	2222	2323
	2(3H)-Furanone, dihydro-5-propyl-2(3H)-Furanone, dihydro-5-propyl-	3,2593,259	2,3582,358	232232	292292
	3-Furaldehyde3-Furaldehyde	248248	145145	238238	151151
	5-Methylfurfural5-Methylfurfural	141141	9999	138138	104104
	Furfuryl alcoholFurfuryl alcohol	4444	4040	3939	3232
	gamma-Nonalactonegamma-Nonalactone	5,3195,319	4,5184,518	319319	479479
	2,3'-Dipyridyl2,3'-Dipyridyl	7979	100100	9292	9696
SweetSweet	PiperonalPiperonal	1,6021,602	1,3671,367	114114	186186
	Piperonyl alcoholPiperonyl alcohol	132132	103103	111111	109109
	Anisyl acetateAnisyl acetate	1,5381,538	1,1111,111	7,1107,110	6,7536,753
	Anise alcoholAnise alcohol	4545	5555	705705	706706
	p-Anisaldehydep-Anisaldehyde	2929	3737	313313	275275
Tobacco likeTobacco like	IoneneIonene	9494	5252	1515	4848
	SafranalSafranal	99	77	88	77
	4-Oxoisophorone4-Oxoisophorone	3030	2525	2828	2525
	SolanoneSolanone	630630	538538	548548	541541
	MegastigmatrienoneMegastigmatrienone	217217	219219	236236	210210
	neophytadieneneophytadiene	2,0352,035	1,9911,991	2,2652,265	2,0162016
FloralFloral	p-Methylacetophenonep-Methylacetophenone	179179	103103	2121	3535
FloralFloral	Geranyl acetoneGeranyl acetone	116116	110110	110110	104104

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

실험예 2: 가향 및 숙성유무에 따른 관능평가Experimental Example 2: Sensory evaluation according to flavoring and aging

The sensory evaluation was performed on the taste intensity, aroma intensity, flavor satisfaction, irritation, off-taste, clean aftertaste, and overall tobacco taste of each smoking article in Examples and Comparative Examples. The sensory characteristic evaluation was conducted for 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.

Referring to FIG. 3 , it was confirmed that most of the Examples exhibited equal or higher taste intensity, flavor intensity, and flavor satisfaction compared to Comparative Examples, reduced taste, and increased overall tobacco taste.

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

Furthermore, through the smoking evaluation results in addition to the items of the evaluation panel members, smoking articles containing flavored aged leaf tobacco have less artificial taste and flavor than smoking products containing unaged leaf tobacco or unscented leaf tobacco, and It was also found that the perceived negative attributes decreased.

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

Claims

A method for flavored aging of a smoking material for constituting at least a portion of a smoking material portion of a smoking article, the method comprising:

diluting a flavoring agent in the base solution and adding it to the smoking material;

and aging the smoking material to which the flavoring has been added under constant temperature and humidity conditions.
According to claim 1,

In the step of adding flavoring,

The method for flavor aging of a 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.
3. The method of claim 2,

The method for flavor aging of a smoking material, characterized in that each of the weight of the flavoring agent and the weight of the base solution is 1% to 10% based on the total weight of the smoking material.
According to claim 1,

Between the flavoring step and the aging step,

Adjusting the moisture content of the smoking material so that the moisture content of the smoking material is 15% to 35% by weight.
According to claim 1,

Wherein 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,

The method for flavored aging of a smoking material, characterized in that the smoking material is leaf tobacco having a total sugar content of 20% to 40% by weight.
According to claim 1,

The flavoring agent is characterized in that it comprises at least one of vanilla concentrate, chocolate concentrate, maple syrup, dried cucumber concentrate, cocoa concentrate, pine flavoring solution, cinnamon flavoring solution and red wine flavoring solution, A method of flavored aging of smoking materials.
8. The method of claim 7,

Wherein the flavoring agent is the vanilla concentrate, and the base solution is alcohol.
8. The method of claim 7,

Wherein the flavoring agent is the chocolate concentrate, and the base solution is water.
According to claim 1,

wet point treatment of the aging-treated smoking material after the flavoring agent has been added;

first moisturizing the smoking material that has been wetted by adding at least one of propylene glycol and glycerin;

cutting the first moistened smoking material;

drying the cut smoking material; and

and secondarily moisturizing the dried smoking material by adding at least one of the propylene glycol and the glycerin.
11. The method of claim 10,

The wet point treatment step is carried out under a temperature of 90 ℃ to 110 ℃,

The drying step is carried out under a temperature of 100 ℃ to 120 ℃,

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 method for flavored aging of a smoking material, characterized in that it is greater than the weight of the glycerin.
A flavored aged leaf tobacco for constituting at least a portion of the smoking material portion of a smoking article, comprising:

12. A flavored aged leaf tobacco, flavored and aged by the method of any one of claims 1 to 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 unit located downstream of the smoking material unit.
14. The method of 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 leaf tobacco, 15% to 35% by weight of toast leaves, 1% to 20% by weight of plate leaves, and A smoking article, characterized in that 15% to 35% by weight of swelling stems are blended and filled.