US20130087159A1

US20130087159A1 - Sweet cigar

Info

Publication number: US20130087159A1
Application number: US13/487,782
Authority: US
Inventors: William R. Sweeney; Pauline Marcq; Joseph Pierotti; Deborah Thiem
Original assignee: Altria Client Services LLC
Current assignee: Altria Client Services LLC
Priority date: 2011-10-11
Filing date: 2012-06-04
Publication date: 2013-04-11

Abstract

A cigar comprises a mouth end; a tobacco section comprising tobacco material; at least one sweetener dispersed throughout the tobacco section; and/or a flavor potentiator and/or a taste modifier on an outer surface of the mouth end for enhancing the sweet taste of the cigar.

Description

SUMMARY

A cigar comprises: a mouth end; a tobacco section; at least one sweetener dispersed throughout the tobacco section; and a flavor potentiator and/or a taste modifier on an outer surface of the mouth end for enhancing the sweet taste of the cigar. Preferably, the tobacco section comprises a tobacco filler and a wrapper circumscribing the tobacco filler. The flavor potentiator and/or taste modifier are located on an outer surface of the wrapper or on the tip. Moreover, in an embodiment, an inner binder underlies the wrapper. The cigar wrapper could be formed of reconstituted tobacco, homogenized tobacco, and/or natural tobacco leaves. Preferably, the cigar further includes at least one flavorant in the tobacco section. The cigar may include a mouthpiece. One or more of the flavor potentiators and/or the taste modifiers are preferably on an outer surface of the mouthpiece. Moreover, there is at least one sweetener, preferably sucralose.
In one embodiment, the cigar has a length ranging from about 125 mm to about 203 mm. Preferably, the cigar has a ring gauge of less than about 42. More preferably, the cigar has a ring gauge of less than about 30.
In another embodiment, the cigar may have a weight in the range of approximately 3 to 10 pounds per 1,000 cigars (cigarillo size) or greater than approximately 10 pounds per 1,000 cigars (“blunts”).
In an embodiment, the flavor potentiator is selected from the group consisting of thaumatin, curculin, maltol, ethyl maltol, caffeine, alapyridaine, potassium chloride, cyclic enolones such as 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)furanone, 2-hydroxy-3-methyl-2-cyclo-pente-1-one, and 3-hydroxy-4,5-dimethyl-2(5H)-furanone, and substituted benzoic acids such as 2,4-dihydroxybenzoic acid, 3-aminobenzoic acid, and 3-hydroxy-5-aminobenzoic acid, tannic acid, citric acid, tartaric acid, natural coconut flavor, natural honey flavor, naringin, metal salt blends and combinations thereof. The flavor potentiator can be present in amounts ranging from 0.01 mg per kg of treated tobacco to 20,000 mg per kg (mg/kg) of treated tobacco. Most preferably, the flavor potentiator is the protein thaumatin. When included, thaumatin is included in an amount of about 0.01 mg/kg of tobacco to about 1000 mg/kg of tobacco, more particularly from about 2 mg/kg of tobacco to about 20 mg/kg of tobacco. More preferably, the thaumatin is included in an amount of about 8 mg/kg of tobacco to about 10 mg/kg of tobacco.
In the preferred embodiment, when included, the taste modifier is applied to the cigar as a solution included in an amount of about 0.01 mg/kg to about 100 mg/kg. Most preferably, the taste modifier is included in an amount of about 2.8 mg/kg. In the preferred embodiment, the taste modifier includes miraculin.
In another embodiment, a cigar comprises: a mouth end; a tobacco section comprising tobacco material; at least one sweetener dispersed throughout the tobacco and/or on the mouth end of the wrapper and/or on the tip; and a taste modifier on an outer surface of the mouth end (e.g., the wrapper or tip) for enhancing the sweet taste of the cigar. Preferably, the taste modifier is miraculin. The mouth end can be tipped with a wood tip, a plastic tip, or a filter tip. Alternatively, the mouth end can be untipped.
In yet another embodiment, a cigar comprises: a mouth end; a tobacco section comprising tobacco material; at least one sweetener dispersed throughout the tobacco material; and a flavor potentiator on an outer surface of the mouth end (e.g., the wrapper or tip) for enhancing the sweet taste of the cigar. Preferably, the sweetener is sucralose and the flavor potentiator thaumatin is included in an amount of about 2 mg/kg of tobacco to about 20 mg/kg of tobacco, more particularly at a concentration of 8 mg/kg of tobacco to 10 mg/kg of tobacco.

BRIEF DESCRIPTION OF THE DRAWINGS

FIG. 1 is an illustration of a partially unwrapped cigar.

FIG. 2 is an illustration of a cigar having at least one flavor potentiator and/or at least one taste modifier on the outer surface of the wrapper.

FIG. 3 is an illustration of a mouthpiece for use with a cigar.

DETAILED DESCRIPTION

When smoked, tobacco can have various flavors and tones depending on the additives and type of flavor included in the tobacco. At times, the tobacco flavor can be somewhat bitter, so sweeteners are added. The use of flavor potentiators and/or taste modifiers can enhance the actual or perceived sweetness of the added sweetener. Thus, cigars and/or cigarillos including flavor potentiators and/or taste modifier can provide enhanced smoking enjoyment.
Cigars and/or cigarillos having an improved sweet taste are described herein. In the preferred embodiment, the cigar and/or cigarillo is enhanced by the addition of at least one flavor potentiator and/or at least one taste modifier. Preferably, the at least one flavor potentiator and/or at least one taste modifier is added to a cigar or cigarillo wrapper and/or tip so as to come into contact with a user's mouth during smoking. Also preferably, the at least one flavor potentiator and/or at least one taste modifier is on an outer surface of the cigar or cigarillo wrapper and/or mouthpiece. The at least one flavor potentiator and/or at least one taste modifieract to enhance the sweet taste of the cigar and/or cigarillo.
Preferably, at least one flavor potentiator is selected from the group consisting of thaumatin, curculin, maltol, ethyl maltol, caffeine, alapyridaine, potassium chloride, cyclic enolones such as 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)furanone, 2-hydroxy-3-methyl-2-cyclo-pente-1-one, and 3-hydroxy-4,5-dimethyl-2(5H)-furanone, and substituted benzoic acids such as 2,4-dihydroxybenzoic acid, 3-aminobenzoic acid, and 3-hydroxy-5-aminobenzoic acid, tannic acid, citric acid, tartaric acid, natural coconut flavor, natural honey flavor, naringin, metal salt blends and combinations thereof. When included, at least one flavor potentiator is included in an amount of about 0.01 milligrams (mg) per kilogram (kg) of tobacco to about 20,000 mg per kg of tobacco, more particularly about 2 mg/kg to about 20 mg/kg, even more particularly, about 5 mg/kg to about 15 mg/kg. Preferably, the flavor potentiator is thaumatin, which is a protein that enhances the sweetness of sweeteners such as sucrose. Thaumatin can be added in an amount ranging from about 8 mg/kg to about 10 mg/kg. Thus, the use of some flavor potentiators allows for the use of smaller amounts of sweeteners. However, other flavor potentiators, such as alapyridaine which have no taste, enhance the sweetness of sugars, amino acids, sugar alcohols, and high intensity sweeteners such as, without limitation, L-alanine, glucose, sucrose, and aspartame. Alapyridaine can be added in an amount up to about 20,000 mg/kg.
In an embodiment, the cigar and/or cigarillo includes at least one taste modifier. Preferably, the taste modifier includes is miraculin, which is a protein derived from the African Miracle Fruit plant. When added to the cigar and/or cigarillo, the taste modifier is preferably included in an amount of about 0.01 mg/kg to about 100 mg/kg. For example, a cigar can include about 2.8 mg/kg of miraculin on an outer surface of the cigar wrapper at the mouth end.
Not wishing to be bound by theory, it is believed that taste modifiers, such as miraculin, can alter the perception of sour acid flavors so as to make acid tastes seem sweet. Miraculin is typically inactive at a pH below about 3, and thus unable to change the perception of sour tastes. However, because cigars and small cigarillos below 30 ring gauge have a smoke pH of about 4 to 4.8, miraculin is able to change the perception of sour acid tastes to sweet taste. Thus, the cigar can include a lower sweetener content since the miraculin enhances the sweet taste of the cigar experience.
As shown in FIGS. 1 and 2, in a preferred embodiment, a cigar 10 includes a tobacco section 20 including tobacco cut filler and an outer wrapper 16 of natural tobacco circumscribing the tobacco section 20. The cigar 10 has a mouth end 12 and an upstream end 14. Preferably, the mouth end 12 is coated with the flavor potentiator and/or taste modifier 22. More preferably, the outer surface 24 of the wrapper 16 is coated with the flavor potentiator and/or taste modifier 22. If the cigar has a mouthpiece 30 (shown in FIG. 3), the outer surface of the mouthpiece can be coated with the flavor potentiator and/or taste modifier 22. In a preferred embodiment, the tobacco section 20 and/or wrapper 16 can also include at least one sweetener.
Preferred sweeteners include any natural and/or artificial sweeteners. Suitable sweeteners include, without limitation, sucrose, L-alanine, glucose, saccharin, sucralose, aceselfame-k, aspartame, and combinations thereof. The sweeteners can be sprayed throughout the tobacco section 20. At least one sweetener can be applied as a solution to the tobacco section 20 and/or wrapper 16. Preferably, the sweetener is applied, e.g, by spraying, on the outer surface 24 of the mouth end (wrapper or tip) of the cigar. In a preferred embodiment, the sweetener is sucralose.
Also preferably, the flavor potentiator and/or taste modifier 22 can be applied as a coating on an outer surface of the mouth end (wrapper or tip) of the cigar. For example, according to one embodiment, a method for manufacturing the cigar comprises the step of spraying the wrapper with the flavor potentiator and/or taste modifier 22. To facilitate spraying, the flavor potentiator and/or taste modifier 22 can be added to a liquid carrier to form a slurry, and the slurry can be applied onto the wrapper. In an embodiment, the flavor potentiator and/or taste modifier 22 can also be applied to the tobacco section 20 and/or inner binder 18.
Slurries comprising the flavor potentiator and/or taste modifier 22 can include any liquid or liquid mixtures suitable for dispersing and dispensing (e.g., spraying) particles of the flavor potentiator and/or taste modifier 22.
Cigars may include any suitable tobacco cut filler. Preferably, the cigar includes a tobacco cut filler including types of tobacco such as Virginia, Oriental, Semi Oriental, light air-cured Burley, dark air-cured fermented tobacco, and/or flue cured Bright. The tobacco can include by-products such as stem and small lamina. The tobacco cut filler may include a blend of two or more different types of tobacco. For example, the tobacco cut filler may include a blend of two or more of the above-mentioned different types of tobacco, such as an American blend. Alternatively, the tobacco cut filler may include a single one of the above-mentioned types of tobacco.
The tobacco cut filler may include tobaccos that are, for example, air, sun or flue-cured. Alternatively or in addition, the tobacco cut filler may have undergone treatment to, for example, reduce tobacco-specific nitrosamines (TSNA).
Besides tobacco leaf, the tobacco cut filler may include other ingredients typically found in tobacco cut filler such as, for example, expanded tobacco, homogenized tobacco (for example reconstituted tobacco, cast tobacco or extruded tobacco), tobacco stem (for example expanded or improved stem), tobacco fines and combinations thereof. Flavors and casings including one or more humectants, flavorants, sugars or combinations thereof may also be applied to the tobacco cut filler in a known manner.
Preferably, the tobacco cut filler is cut with a cut width of between about 0.4 mm and about 2.0 mm, more preferably with a cut width of between about 0.5 mm and about 0.8 mm. Alternatively, the tobacco cut filler can include portions of tobacco leaves and/or whole leaves rolled into a tube and circumscribed by an inner binder and the wrapper.
In the preferred embodiment, the cigar 10 can further include an inner binder 18 circumscribing the tobacco cut filler and underlying the wrapper 16. The inner binder 18 works to hold the cut filler together. The inner binder 18 may be formed from any suitable known material or materials. In the preferred embodiment, the inner binder 18 is formed of tobacco. Suitable materials from which the inner binder 18 may be formed include, but are not limited to, paper, homogenized tobacco material (for example reconstituted tobacco or cast tobacco), natural tobacco and combinations thereof.
Where the inner binder 18 includes paper, the paper may be white or may be colored to, for example, match the color of the outer wrapper of the cigar 10. Preferably, the paper is non-porous or has a low porosity, and has a low burn rate.
To produce cigar 10, tobacco sections 20 including tobacco cut filler circumscribed by an optional inner binder 18 are advantageously manufactured on standard high-speed cigarette making machinery. The tobacco sections 10 may then be overwrapped with a natural tobacco outer wrapper 16 in a separate process.
Preferably, the moisture content of the outer wrapper 16 initially ranges from about 20 percent to about 35 percent by weight. More preferably, the initial moisture content of the outer wrapper 16 ranges from about 25 percent to about 27 percent by weight.
The outer wrapper 16 may be spiraled helically around the tobacco section 20 in a known manner so that the outer wrapper 16 has a generally helical seam. Alternatively, the outer wrapper 16 may be wrapped around the tobacco section 20 so that the outer wrapper 16 has a longitudinal seam substantially parallel to the longitudinal axis of the cigar. An adhesive can be used to seal the seams of the cigar and/or cigarillo.
To form a longitudinal seam, the outer wrapper 16 may be wrapped around the tobacco section 20 so that the longitudinal edges thereof abut one another. However, the outer wrapper 16 is preferably wrapped around the tobacco section 20 so that there is a small overlap between the longitudinal edges thereof, which forms the longitudinal seam. The area of overlap is smaller than that in a helical outer wrapper.
Preferably, the cigar 10 has a length ranging from about 125 mm to about 203 mm. Also preferably, the cigar 10 has a ring gauge of about 28 to about 50. For example, the cigar 10 can have a ring gauge of less than about 42 or less than about 30.
Preferably, a marking is provided around the circumference of the cigar. More preferably, an annular marking is provided around the circumference of the cigar. A marking may be printed onto the circumference of the cigar. Alternatively, a separate ring made from, for example, paper, plastic or other suitable material may be placed around the circumference of the cigar. The separate ring may be adhered or otherwise affixed to the cigar using, for example, an adhesive. Alternatively, the separate ring may be a friction fit around the circumference of the cigar, such that the ring does not move substantially along the length of the cigar.
The marking may be an annular marking that extends around substantially the entire circumference of the cigar. Alternatively, where the marking is printed onto the cigar or affixed to the cigar, the marking may extend around only a fraction of the circumference of the cigar. The marking may include, for example, manufacturer or brand logos, trade marks, slogans or other consumer information or indicia.
A method of making a cigar includes the steps of convoluting an inner binder around a tobacco cut filler to form a tobacco section, and convoluting an outer wrapper of natural tobacco around the tobacco section.
In this specification, the word “about” is used in connection with numerical values to indicate that mathematical precision of such values is not intended. Accordingly, it is intended that where “about” is used with a numerical value, a tolerance of ±10% is contemplated for that numerical value.
While the foregoing describes in detail a preferred cigar including at least one flavor potentiator and/or at least one taste modifier and methods of making the cigar with reference to a specific embodiment thereof, it will be apparent to one skilled in the art that various changes and modifications may be made to the cigar and equivalent methods may be employed, which do not materially depart from the spirit and scope of the foregoing description. Accordingly, all such changes, modifications, and equivalents that fall within the spirit and scope of the appended claims are intended to be encompassed thereby.

Claims

We claim:

1. A cigar comprising:

a mouth end;

a tobacco section;

at least one sweetener dispersed throughout the tobacco section; and

a flavor potentiator and/or a taste modifier on an outer surface of the mouth end for enhancing the sweet taste of the cigar,

wherein the flavor potentiator is included in an amount of about 0.01 mg per kg of tobacco to about 20,000 mg per kg of tobacco when included in the cigar.

2. The cigar of claim 1, wherein the flavor potentiator is included in an amount of about 8 mg per kg of tobacco to about 10 mg per kg of tobacco.

3. The cigar of claim 1, wherein the tobacco section comprises a tobacco filler and a wrapper circumscribing the tobacco filler.

4. The cigar of claim 3, wherein the flavor potentiator and/or taste modifier are located on an outer surface of the wrapper.

5. The cigar of claim 3, further comprising an inner binder underlying the wrapper.

6. The cigar of claim 1, wherein the flavor potentiator is selected from the group consisting of thaumatin, curculin, maltol, ethyl maltol, caffeine, alapyridaine, potassium chloride, cyclic enolones such as 4-hydroxy-2(or 5)-ethyl-5(or 2)-methyl-3(2H)furanone, 2-hydroxy-3-methyl-2-cyclo-pente-1-one, and 3-hydroxy-4,5-dimethyl-2(5H)-furanone, and substituted benzoic acids such as 2,4-dihydroxybenzoic acid, 3-aminobenzoic acid, and 3-hydroxy-5-aminobenzoic acid, tannic acid,, citric acid, tartaric acid, natural coconut flavor, natural honey flavor, naringin, metal salt blends and combinations thereof.

7. The cigar of claim 1, wherein the flavor potentiator is thaumatin.

8. The cigar of claim 1, wherein the taste modifier is included in an amount of about 0.01 mg/kg to about 100 mg/kg.

9. The cigar of claim 8, wherein the taste modifier is included in an amount of about 2.8 mg/kg.

10. The cigar of claim 1, wherein the taste modifier is miraculin.

11. The cigar of claim 1, further including at least one flavorant in the tobacco section.

12. The cigar of claim 1, wherein the cigar has a length ranging from about 125 mm to about 203 mm.

13. The cigar of claim 1, wherein the cigar has a ring gauge of less than about 42.

14. The cigar of claim 13, wherein the cigar has a ring gauge of less than about 30.

15. The cigar of claim 1, wherein the flavor potentiator is a protein.

16. The cigar of claim 1, wherein the mouth end comprises a mouthpiece and one or more of the flavor potentiator and the taste modifier on an outer surface of the mouthpiece.

17. The cigar of claim 1, wherein the at least one sweetener comprises sucralose.

18. The cigar of claim 1, wherein the wrapper comprises one or more of natural tobacco leaf, reconstituted tobacco and homogenized tobacco.

19. The cigar of claim 16, wherein the mouthpiece comprises one or more of a plastic tip, a wood tip, and a filter tip.

20. A cigar comprising:

a mouth end;

tobacco;

at least one sweetener dispersed throughout the tobacco; and

a taste modifier on an outer surface of the mouth end for enhancing the sweet taste of the cigar,

wherein the taste modifier is miraculin.

21. A cigar comprising:

a mouth end;

tobacco;

at least one sweetener dispersed throughout the tobacco; and

a flavor potentiator on an outer surface of the mouth end for enhancing the sweet taste of the cigar,

wherein the sweetener is sucralose and the flavor potentiator is included in an amount of about 0.01 mg per kg of tobacco to about 20,000 mg per kg of tobacco.