EP0083799B1 - Process to improve the filling capacity of tobacco, in particular cut tobacco leaves - Google Patents
Process to improve the filling capacity of tobacco, in particular cut tobacco leaves Download PDFInfo
- Publication number
- EP0083799B1 EP0083799B1 EP82112048A EP82112048A EP0083799B1 EP 0083799 B1 EP0083799 B1 EP 0083799B1 EP 82112048 A EP82112048 A EP 82112048A EP 82112048 A EP82112048 A EP 82112048A EP 0083799 B1 EP0083799 B1 EP 0083799B1
- Authority
- EP
- European Patent Office
- Prior art keywords
- tobacco
- added
- taste
- process according
- expansion
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
Classifications
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
- A24B15/30—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances
- A24B15/32—Treatment of tobacco products or tobacco substitutes by chemical substances by organic substances by acyclic compounds
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B3/00—Preparing tobacco in the factory
- A24B3/18—Other treatment of leaves, e.g. puffing, crimpling, cleaning
- A24B3/182—Puffing
Definitions
- the invention relates to a process for improving the filling capacity of tobacco, in particular tobacco leaf cut, in which raw tobacco is moistened, stripped and cut and, after impregnation with an evaporable expansion agent, is subjected to a pressure reduction and / or an increase in temperature.
- Tobacco leaves contain a significant amount of water when harvested. After the harvest, this water is removed by various drying processes, causing the leaf structure to shrink. In the usual processes for preparing tobacco for the production of cigarettes and cigars, the tobacco only recovers, if at all, only a small part of the original volume, so that overall there is a considerable loss in the fillability of the tobacco. The tobacco then has a higher volume density than that which is actually required for the production of cigarettes of satisfactory quality.
- the antioxidants in order to achieve the desired effect, it is absolutely necessary to add the antioxidants to the tobacco before the expansion step, e.g. B. during or after moistening or de-stripping the tobacco leaves, preferably after de-stripping or after cutting. Subsequent addition of the antioxidant to already expanded tobacco cuts has no effect on the undesirable taste notes.
- Ascorbic acid has been found to be most suitable for the present purpose, but other substances known to prevent or delay the self-oxidation of foods and essences also have a taste-improving effect. Substances with such properties are known; Listings can be found e.g. B. in Aebi et al., Cosmetics, Fragrances and Food Additives, Thieme Verlag, 1978, pp. 86-102.
- the taste-preserving effect of the present invention is all the more surprising since substances which are believed to have an anti-oxidizing effect on foods and essences occur as natural ingredients in tobacco.
- Such ingredients are e.g. B. ascorbic acid, pectins, amino acids, especially proline, caffeic acid, ferulic acid, chlorogenic acid, and quercetin derivatives such as. B. Rutin. It was therefore not to be expected that a subsequent or additional application of such substances would have a taste-saving effect.
- the taste-protecting effect of ascorbic acid was surprising, since this substance in the above-mentioned list by Leffingwell et al. no effect is attributed.
- antioxidants are preferably substances which are like the above-mentioned natural tobacco ingredients.
- the addition of ascorbic acid is particularly preferred.
- Example 1 5 kg of the tobacco mixture used in Comparative Example 1 were sprayed with a solution of 4 g of ascorbic acid in 0.4 l of water. This tobacco was then further treated as described in Example 1. The taste of the cigarettes produced from this expanded tobacco was judged by a team of experts in comparison to the cigarette from Example 1 to be aromatic and qualitatively much better overall, and there were no negative taste properties whatsoever.
Abstract
Description
Die Erfindung betrifft ein Verfahren zur Verbesserung der Füllfähigkeit von Tabak, insbesondere Tabakblattschnitt, bei dem Rohtabak angefeuchtet, entrippt und geschnitten sowie nach Imprägnierung mit einem verdampfbaren Expansionsmittel einer Druckreduktion und/oder Temperaturerhöhung unterworfen wird.The invention relates to a process for improving the filling capacity of tobacco, in particular tobacco leaf cut, in which raw tobacco is moistened, stripped and cut and, after impregnation with an evaporable expansion agent, is subjected to a pressure reduction and / or an increase in temperature.
Tabakblätter enthalten bei der Ernte eine beträchtliche Menge Wasser. Dieses Wasser wird nach der Ernte durch verschiedene Trocknungsverfahren entfernt, wodurch die Blattstruktur zusammenschrumpft. Bei den gewöhnlichen Verfahren zur Vorbereitung von Tabak für die Herstellung von Zigaretten und Zigarren gewinnt der Tabak - wenn überhaupt - nur einen geringen Teil des ursprünglichen Volumens zurück, so daß sich insgesamt ein erheblicher Verlust in der Füllfähigkeit des Tabaks ergibt. Der Tabak besitzt dann eine höhere Volumendichte als die, die zur Herstellung von Zigaretten befriedigender Qualität eigentlich erforderlich ist.Tobacco leaves contain a significant amount of water when harvested. After the harvest, this water is removed by various drying processes, causing the leaf structure to shrink. In the usual processes for preparing tobacco for the production of cigarettes and cigars, the tobacco only recovers, if at all, only a small part of the original volume, so that overall there is a considerable loss in the fillability of the tobacco. The tobacco then has a higher volume density than that which is actually required for the production of cigarettes of satisfactory quality.
Zur Verbesserung der Füllfähigkeit von Tabak - auch Tabakexpansion genannt - sind zahlreiche Verfahren bekannt. Diesen Verfahren ist gemeinsam, daß der zu expandierende Tabak unter bestimmten Bedingungen von Druck und Temperatur mit einem flüchtigen Hilfsstoff imprägniert wird, wobei dieser Hilfsstoff bzw. das Treibmittel durch Wärmezufuhr und/oder Druckreduktion anschließend verdampft wird. Die dabei stattfindende Volumenvergrößerung des Hilfsstoffes bewirkt die Expansion des Tabaks. Die bekannten Verfahren zur Expansion von Tabak unterscheiden sich vor allem durch die Art der zum Einsatz kommenden Hilfsstoffe (Treibmittel) ; so verwendet das Verfahren gemäß DE-C-1 917 552 flüchtige organische Flüssigkeiten, das Verfahren gemäß DE-C-2143 388 ein Gemisch aus Ammoniak und Kohlendioxid, das Verfahren gemäß DE-A-25 03 636 Kohlendioxid und das Verfahren gemäß DE-A-29 03 300 Stickstoff oder Argon.Numerous methods are known for improving the filling capacity of tobacco - also called tobacco expansion. These processes have in common that the tobacco to be expanded is impregnated with a volatile auxiliary under certain conditions of pressure and temperature, this auxiliary or the blowing agent then being evaporated by the application of heat and / or pressure reduction. The resulting increase in volume of the excipient causes the tobacco to expand. The known methods for expanding tobacco differ primarily in the type of auxiliary substances (blowing agents) used; the method according to DE-C-1 917 552 uses volatile organic liquids, the method according to DE-C-2143 388 a mixture of ammonia and carbon dioxide, the method according to DE-A-25 03 636 carbon dioxide and the method according to DE-A -29 03 300 nitrogen or argon.
Es ist ein wesentlicher Nachteil der vorstehend genannten Verfahren, daß sie zwar zu einer brauchbaren Tabakexpansion führen, gleichzeitig der Rauchgeschmack der so expandierten Tabake erheblich beeinträchtigt wird. Dabei wird nicht nur die Geschmacksintensität verringert, sondern die so behandelten Tabake weisen auch negative Geschmacksmerkmale auf, die nach Aussage von Experten durch das Auftreten unerwünschterer Geschmacksnoten wie bitter, metallisch, muffig oder ranzig beschrieben werden können. Da die expandierten Tabake diese unerwünschten Geschmacksnoten vor ihrer Behandlung nicht aufwiesen, werden diese eindeutig durch die Behandlung verursacht.It is a major disadvantage of the above-mentioned processes that, although they lead to a useful tobacco expansion, the smoke taste of the tobacco thus expanded is considerably impaired. Not only is the taste intensity reduced, but the tobaccos treated in this way also have negative taste characteristics which, according to experts, can be described by the appearance of more undesirable taste notes such as bitter, metallic, musty or rancid. Since the expanded tobacco did not have these undesirable flavors before treatment, they are clearly caused by the treatment.
Es ist eine allgemein bekannte Praxis, Tabakblätter vor dem Schneiden zur Geschmacksverbesserung oder -anreicherung mit Stoffen wie Zucker, Lakritz. Kakao, Fruchtsirups und dergleichen zu behandeln. Es ist gleichermaßen bekannt, fertig geschnittenen Tabak zu dem gleichen Zweck mit Aromastoffen zu versetzen. Hierzu werden natürliche und synthetisch hergestellte, naturidentische Essenzen aller Art oder auch einzelne Aromastoffe wie Menthol oder Vanillin eingesetzt. Die Liste der hierzu verwendbaren Stoffe und Essenzen ist umfangreich, vgl. die Aufstellung von Leffingwell et al., Tobacco Flavouring for Smoking Products, 1972. Versuche haben jedoch ergeben, daß es im Falle des expandierten Tabaks nicht oder nur in sehr unbefriedigendem Maße gelingt, die oben beschriebenen, durch die Expansion bewirkten unerwünschten Geschmackseigenschaften durch die üblichen Zusätze von Aroma- oder Geschmacksstoffen sowohl auf dem Tabakblatt als auch auf geschnittenem Tabak zu vermeiden, zu beseitigen oder zu verdecken.It is a well-known practice to use tobacco leaves before cutting them to improve or enrich them with substances such as sugar or liquorice. Treat cocoa, fruit syrups and the like. It is equally known to add flavorings to finished tobacco for the same purpose. For this purpose, natural and synthetically produced, nature-identical essences of all kinds or individual flavorings such as menthol or vanillin are used. The list of substances and essences that can be used for this is extensive, cf. the list by Leffingwell et al., Tobacco Flavoring for Smoking Products, 1972. Experiments have shown, however, that in the case of expanded tobacco, the undesirable taste properties described above caused by the expansion are not or only to a very unsatisfactory extent Avoiding, eliminating or masking the addition of aromas or flavors both on the tobacco leaf and on cut tobacco.
Überraschenderweise wurde nun festgestellt, daß die Entstehung der oben beschriebenen, durch die Expansion bewirkten unerwünschten Geschmacksmerkmale vollständig verhindert werden kann, wenn man dem Tabak vor der Expansion Antioxidationsmittel in einer Menge von 0,000 bis weniger 0,1 Gew.- %, bezogen auf Tabaktrockengewicht, zusetzt. Ein Zusatz von 0,000 bis unter 0,1 Gew.- %, bezogen auf das Tabaktrockengewicht kann bevorzugt sein.Surprisingly, it has now been found that the development of the above-described undesirable taste characteristics caused by the expansion can be completely prevented if the tobacco is expanded with an antioxidant in an amount of from 0.000 to less than 0.1% by weight, based on dry tobacco weight, before expansion. adds. An addition of 0.000 to less than 0.1% by weight, based on the tobacco dry weight, may be preferred.
Zwar ist aus der US-A-4 243 065 ein Verfahren zur Verbesserung der Füllfähigkeit von Tabak der eingangs genannten Art bekannt, bei dem dem Tabak vor der Expansion Tabakaromastoffe zugesetzt werden können, die zum Teil auch als Antioxidationsmittel wirken können, dieser Veröffentlichung läßt sich jedoch nichts über eine Geschmacksbeeinträchtigung bei der Tabakexpansion entnehmen. Darüber hinaus liegen die dort zugesetzten Mengen an Tabakaromastoffen zwangsläufig erheblich höher als die erfindungsgemäß zuzusetzenden Mengen an Antioxidationsmitteln.A process for improving the filling capacity of tobacco of the type mentioned at the outset is known from US Pat. No. 4,243,065, in which tobacco flavorings, which can also act as antioxidants in part, can be added to the tobacco prior to expansion however, learn nothing about a taste impairment in tobacco expansion. In addition, the amounts of tobacco flavorings added there are inevitably considerably higher than the amounts of antioxidants to be added according to the invention.
Erfindungsgemäß ist es zur Erreichung des angestrebten Effekts unbedingt notwendig, die Antioxidationsmittel dem Tabak vor dem Expansionsschritt zuzusetzen, z. B. während oder nach dem Auffeuchten oder Entrippen der Tabakblätter, vorzugsweise nach dem Entrippen oder nach dem Schneiden. Eine nachträgliche Zugabe des Antioxidationsmittels auf bereits expandierten Tabakschnitt hat keinen Einfluß auf die unerwünschten Geschmacksnoten.According to the invention, in order to achieve the desired effect, it is absolutely necessary to add the antioxidants to the tobacco before the expansion step, e.g. B. during or after moistening or de-stripping the tobacco leaves, preferably after de-stripping or after cutting. Subsequent addition of the antioxidant to already expanded tobacco cuts has no effect on the undesirable taste notes.
Als für den vorliegenden Zweck am besten geeignet hat sich Ascorbinsäure erwiesen, jedoch ergeben auch andere Stoffe, von denen bekannt ist, daß sie die Selbstoxidation von Lebensmitteln und Essenzen verhindern oder verzögern, einen geschmacksverbessernden Effekt. Stoffe mit solchen Eigenschaften sind bekannt ; Auflistungen finden sich z. B. in Aebi et al., Kosmetika, Riechstoffe und Lebensmittelzusatzstoffe, Thieme Verlag, 1978, S. 86-102.Ascorbic acid has been found to be most suitable for the present purpose, but other substances known to prevent or delay the self-oxidation of foods and essences also have a taste-improving effect. Substances with such properties are known; Listings can be found e.g. B. in Aebi et al., Cosmetics, Fragrances and Food Additives, Thieme Verlag, 1978, pp. 86-102.
Der geschmacksschonende Effekt der vorliegenden Erfindung ist umso überraschender, als Stoffe, denen eine die Oxidation von Lebensmitteln und Essenzen verhindernde Wirkung zugeschrieben wird, im Tabak als natürliche Inhaltsstoffe vorkommen. Derartige Inhaltsstoffe sind z. B. Ascorbinsäure, Pektine, Aminosäuren, insbesondere Prolin, Kaffeesäure, Ferulasäure, Chlorogensäure, sowie Quercetinderivate wie z. B. Rutin. Es war daher nicht zu erwarten, daß eine nachträgliche bzw. zusätzliche Aufbringung solcher Stoffe einen geschmacksschonenden Effekt bewirken würde. Insbesondere der geschmacksschonende Effekt der Ascorbinsäure war überraschend, da diesem Stoff in der oben erwähnten Aufstellung von Leffingwell et al. keine Wirkung zugeschrieben wird.The taste-preserving effect of the present The present invention is all the more surprising since substances which are believed to have an anti-oxidizing effect on foods and essences occur as natural ingredients in tobacco. Such ingredients are e.g. B. ascorbic acid, pectins, amino acids, especially proline, caffeic acid, ferulic acid, chlorogenic acid, and quercetin derivatives such as. B. Rutin. It was therefore not to be expected that a subsequent or additional application of such substances would have a taste-saving effect. In particular, the taste-protecting effect of ascorbic acid was surprising, since this substance in the above-mentioned list by Leffingwell et al. no effect is attributed.
Bevorzugt setzt man als Antioxidationsmittel solche Stoffe ein, die wie die oben genannten natürliche Tabakinhaltsstoffe sind. Besonders bevorzugt ist der Zusatz von Ascorbinsäure.Such antioxidants are preferably substances which are like the above-mentioned natural tobacco ingredients. The addition of ascorbic acid is particularly preferred.
Weitere bevorzugte Merkmale des Verfahrens der Erfindung ergeben sich aus den folgenden Beispielen und den Ansprüchen.Further preferred features of the method of the invention emerge from the following examples and the claims.
5 kg einer entrippten Virginia-Tabakblattmischung werden mit 0,4 I Wasser besprüht und so auf eine Tabakfeuchte von ca. 20 % gebracht. Der Tabak wurde dann geschnitten und einem Expansionsverfahren mit flüssigem C02 als Treibmittel unterworfen. Aus dem fertigen expandierten Tabak wurden dann Filterzigaretten mit 84 mm Länge hergestellt. Der Geschmack dieser Zigaretten wurde von einem Expertenteam im Vergleich zu einer Zigarette mit der gleichen, aber nicht expandierten Tabakmischung beurteilt. Nach Ansicht der Experten war der Rauchgeschmack der den expandierten Tabak enthaltenden Zigarette insgesamt flacher und wies außerdem deutliche unangenehme bittere, metallische, muffige und ranzige Geschmacksnoten auf, die der unbehandelte Tabak nicht besaß.5 kg of a stripped Virginia tobacco leaf mixture are sprayed with 0.4 l of water and brought to a tobacco moisture of approx. 20%. The tobacco was then cut and subjected to an expansion process with liquid CO 2 as a blowing agent. Filter cigarettes with a length of 84 mm were then produced from the finished expanded tobacco. The taste of these cigarettes was assessed by a team of experts compared to a cigarette with the same but not expanded tobacco blend. According to the experts, the smoky taste of the cigarette containing the expanded tobacco was flatter overall and also had clearly unpleasant bitter, metallic, musty and rancid flavors that the untreated tobacco did not have.
5 kg der in Vergleichsbeispiel 1 verwendeten Tabakmischung wurden mit einer Lösung von 4 g Ascorbinsäure in 0,4 I Wasser besprüht. Dieser Tabak wurde dann wie in Beispiel 1 beschrieben weiterbehandelt. Der Geschmack der aus diesem expandierten Tabak hergestellten Zigaretten wurde von einem Expertenteam im Vergleich zu der Zigarette aus Beispiel 1 als aromatischer und qualitativ insgesamt wesentlich besser beurteilt, es traten keinerlei negative Geschmackseigenschaften auf.5 kg of the tobacco mixture used in Comparative Example 1 were sprayed with a solution of 4 g of ascorbic acid in 0.4 l of water. This tobacco was then further treated as described in Example 1. The taste of the cigarettes produced from this expanded tobacco was judged by a team of experts in comparison to the cigarette from Example 1 to be aromatic and qualitatively much better overall, and there were no negative taste properties whatsoever.
5 kg der in Vergleichsbeispiel 1 verwendeten entrippten Tabakmischung wurden mit einer Lösung von 0,25 g 3,5-Di-tert.-butyl-4-hydroxytoluol (BHT) in 50 g Äthanol besprüht. Nach dem Verdampfen des Äthanols wurde der Tabak dann mit 0,4 I Wasser besprüht und wie in Beispiel 1 beschrieben weiterbehandelt. Der Geschmack der aus diesem expandierten Tabak hergestellten Zigaretten wurde von einem Expertenteam im Vergleich zu der Zigarette aus Beispiel 1 als aromatischer und insgesamt wesentlich besser beurteilt, es traten keinerlei negative Geschmacksnoten auf.5 kg of the stripped tobacco mixture used in Comparative Example 1 were sprayed with a solution of 0.25 g of 3,5-di-tert-butyl-4-hydroxytoluene (BHT) in 50 g of ethanol. After the ethanol had evaporated, the tobacco was then sprayed with 0.4 l of water and further treated as described in Example 1. The taste of the cigarettes produced from this expanded tobacco was judged by a team of experts in comparison to the cigarette from Example 1 to be aromatic and overall much better, and there were no negative taste notes whatsoever.
250 g des expandierten Tabaks aus Vergleichsbeispiel 1 wurden mit einer Lösung von 0,1 g Ascorbinsäure in 10 ml Wasser besprüht. Nach vorsichtiger Trocknung des so behandelten Tabaks auf den ursprünglichen Feuchtigkeitsgehalt wurden Zigaretten hergestellt. Der Rauchgeschmack dieser Zigaretten wies gegenüber den Zigaretten aus Beispiel 1 keinerlei geschmackliche Verbesserung auf ; die beschriebenen unangenehmen Geschmacksnoten waren weiterhin deutlich wahrnehmbar. Dieses Beispiel zeigt, daß das erfindungsgemäße Verfahren zur Schonung des Tabakaromas nur dann den gewünschten Effekt hat, wenn es vor dem Expansionsprozeß angewendet wird.250 g of the expanded tobacco from Comparative Example 1 were sprayed with a solution of 0.1 g of ascorbic acid in 10 ml of water. After carefully drying the tobacco treated in this way to the original moisture content, cigarettes were produced. The smoke taste of these cigarettes showed no improvement in taste compared to the cigarettes from Example 1; the described unpleasant flavors were still clearly noticeable. This example shows that the method according to the invention for protecting the tobacco aroma only has the desired effect if it is used before the expansion process.
Claims (6)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
AT82112048T ATE21017T1 (en) | 1982-01-08 | 1982-12-28 | PROCESS FOR IMPROVING THE FILLING ABILITY OF TOBACCO, ESPECIALLY TOBACCO LEAF CUT. |
Applications Claiming Priority (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
DE3200305A DE3200305C2 (en) | 1982-01-08 | 1982-01-08 | Process for improving the filling capacity of tobacco, in particular tobacco leaf cut |
DE3200305 | 1982-01-08 |
Publications (2)
Publication Number | Publication Date |
---|---|
EP0083799A1 EP0083799A1 (en) | 1983-07-20 |
EP0083799B1 true EP0083799B1 (en) | 1986-07-30 |
Family
ID=6152728
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
EP82112048A Expired EP0083799B1 (en) | 1982-01-08 | 1982-12-28 | Process to improve the filling capacity of tobacco, in particular cut tobacco leaves |
Country Status (14)
Country | Link |
---|---|
US (1) | US4516588A (en) |
EP (1) | EP0083799B1 (en) |
JP (1) | JPS58121785A (en) |
AT (1) | ATE21017T1 (en) |
AU (1) | AU553873B2 (en) |
BR (1) | BR8207619A (en) |
CA (1) | CA1179569A (en) |
DE (2) | DE3200305C2 (en) |
DK (1) | DK579782A (en) |
ES (1) | ES8402147A1 (en) |
FI (1) | FI824254L (en) |
GB (1) | GB2113067B (en) |
MY (1) | MY8600233A (en) |
ZA (1) | ZA829085B (en) |
Families Citing this family (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
GB8315987D0 (en) * | 1983-06-10 | 1983-07-13 | British American Tobacco Co | Expansion of tobacco |
US4967772A (en) * | 1987-08-13 | 1990-11-06 | C.A. Blockers, Inc. | Tobacco smoking article and treatment of tobacco smoke with at least one alcohol |
US4966169A (en) * | 1986-10-21 | 1990-10-30 | C. A. Blockers, Inc. | Process for manufacturing cigarettes |
US5016655A (en) * | 1986-10-21 | 1991-05-21 | C.A. Blockers, Inc. | Cigarette manufacturing process |
WO1989006911A1 (en) * | 1988-01-28 | 1989-08-10 | C.A. Blockers, Inc. | Process for manufacturing cigarettes employing preselected alcohols |
DE4416101C2 (en) * | 1994-04-19 | 1997-06-12 | Reemtsma H F & Ph | Tobacco products or tobacco products similar goods with natural substances having an antioxidative effect and process for producing the same |
US6082370A (en) * | 1998-02-09 | 2000-07-04 | Rousseau Research, Inc. | Cigarette with dry powered Vitamin E |
EA002711B1 (en) | 1998-02-09 | 2002-08-29 | Руссо Рисеч, Инк. | Tobacco products with vitamin e |
US20040255965A1 (en) * | 2003-06-17 | 2004-12-23 | R. J. Reynolds Tobacco Company | Reconstituted tobaccos containing additive materials |
US8360072B2 (en) | 2009-10-09 | 2013-01-29 | Philip Morris Usa Inc. | Combination treatment of tobacco extract using antioxidants and antioxidant scavengers |
DE102014007505A1 (en) * | 2013-05-24 | 2015-01-29 | Jochen Kaufmann | Food and / or luxury food preferably for smoking cessation |
Family Cites Families (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US3771533A (en) * | 1970-08-31 | 1973-11-13 | Philip Morris Inc | Process for puffing tobacco |
GB1331640A (en) * | 1970-12-31 | 1973-09-26 | Reynolds Tobacco Co R | Tobacco expansion process |
IT1031068B (en) * | 1974-02-05 | 1979-04-30 | Airco Inc | METHOD AND EQUIPMENT FOR THE EXPANSION OF OR GANIC SUBSTANCES |
ZA75351B (en) * | 1974-02-15 | 1976-01-28 | Hoffmann La Roche | Treatment of smoking material |
GB1593729A (en) * | 1978-02-20 | 1981-07-22 | Imp Group Ltd | Method of making a cigarette having relative filling power and a cigarette made thereby |
US4243056A (en) * | 1979-01-12 | 1981-01-06 | Philip Morris Incorporated | Method for uniform incorporation of additives into tobacco |
DE2903300C2 (en) * | 1979-01-29 | 1982-06-09 | H.F. & Ph.F. Reemtsma Gmbh & Co, 2000 Hamburg | Process for improving the filling capacity of tobacco |
-
1982
- 1982-01-08 DE DE3200305A patent/DE3200305C2/en not_active Expired
- 1982-12-07 AU AU91184/82A patent/AU553873B2/en not_active Ceased
- 1982-12-10 ZA ZA829085A patent/ZA829085B/en unknown
- 1982-12-10 FI FI824254A patent/FI824254L/en not_active Application Discontinuation
- 1982-12-21 GB GB08236270A patent/GB2113067B/en not_active Expired
- 1982-12-23 CA CA000418508A patent/CA1179569A/en not_active Expired
- 1982-12-24 JP JP57235086A patent/JPS58121785A/en active Pending
- 1982-12-28 EP EP82112048A patent/EP0083799B1/en not_active Expired
- 1982-12-28 DE DE8282112048T patent/DE3272397D1/en not_active Expired
- 1982-12-28 AT AT82112048T patent/ATE21017T1/en not_active IP Right Cessation
- 1982-12-29 ES ES518636A patent/ES8402147A1/en not_active Expired
- 1982-12-29 US US06/454,373 patent/US4516588A/en not_active Expired - Fee Related
- 1982-12-30 DK DK579782A patent/DK579782A/en not_active Application Discontinuation
- 1982-12-30 BR BR8207619A patent/BR8207619A/en not_active IP Right Cessation
-
1986
- 1986-12-30 MY MY233/86A patent/MY8600233A/en unknown
Also Published As
Publication number | Publication date |
---|---|
DE3200305C2 (en) | 1983-11-17 |
GB2113067B (en) | 1985-03-20 |
ES518636A0 (en) | 1984-02-01 |
CA1179569A (en) | 1984-12-18 |
AU9118482A (en) | 1983-07-14 |
GB2113067A (en) | 1983-08-03 |
EP0083799A1 (en) | 1983-07-20 |
BR8207619A (en) | 1983-12-20 |
DK579782A (en) | 1983-07-09 |
AU553873B2 (en) | 1986-07-31 |
DE3200305A1 (en) | 1983-07-14 |
US4516588A (en) | 1985-05-14 |
MY8600233A (en) | 1986-12-31 |
ATE21017T1 (en) | 1986-08-15 |
ES8402147A1 (en) | 1984-02-01 |
FI824254A0 (en) | 1982-12-10 |
ZA829085B (en) | 1983-10-26 |
FI824254L (en) | 1983-07-09 |
JPS58121785A (en) | 1983-07-20 |
DE3272397D1 (en) | 1986-09-04 |
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