Process for producing moist snuff

• US 4,528,993 A
• Filed: 10/03/1983
• Issued: 07/16/1985
• Est. Priority Date: 08/20/1982
• Status: Expired due to Term

• Current Assignee: Pinkerton Tobacco Co., LP
• Original Assignee: R J Reynolds Tobacco Company (R. J. Reynolds Tobacco)
• Inventors: Sensabaugh, Andrew J. Jr., Parks, Ronald L., Marsh, Arvol C. Jr.
• Primary Examiner(s): Millin, V.
• Application Number:
  US06/538,202
• Time in Patent Office: 652 Days
• Field of Search: 131/302, 131/290, 131/308, 131/309, 131/310, 131/300
• US Class Current: 131/290
• CPC Class Codes: A24B 13/00 Tobacco for pipes, for cigars, e.g. cigar inserts, or for cigarettes; Chewing tobacco; Snuff reconstituted tobacco products A24B3/14
• CPC Class Codes: A24B 15/28 by chemical substances

Abstract

A method in which moist snuff is produced, differing radically from the prior art. The tobacco is hogshead-aged for only about two years. Instead of producing snuff taste characteristics through fermentation, the tobacco is cased and chemical reactions, including Maillard reactions, are induced to produce snuff flavor precursors chemically.

Claims

1. A method for producing moist snuff from tobacco, comprising the steps of:

hogshead-aging tobaccos for a period of about two years;

blending the tobaccos to produce a snuff mixture;

cutting said blended mixture into particles;

casing said cut mixture by applying casing materials to said cut mixture;

forced-aging said cased mixture by inducing chemical reactions in said cased mixture;

top-dressing said forced-aged mixture;

adjusting the moisture level of said top-dressed mixture to a range between about 45-55%; and

packaging said adjusted mixture.

2. The method of claim 1, wherein said forced aging step includes:

raising the temperature of said cased mixture to an elevated level above 140°

F. (60°

C.); and

maintaining said elevated level for a time period between about 24-48 hours.

3. The method of claim 2, wherein said elevated level is in the range 160°

-200°

F. (71°

-93°

C.).

4. The method of claim 2, wherein said elevated level is about 190°

F. (88°

C.).

5. The method of claim 2, wherein said maintaining step includes:

insulating said cased mixture for preventing heat loss; and

reacting said casing mixture exothermically.

6. The method of claim 2, wherein said maintaining step includes:

monitoring the temperature of said cased mixture; and

adding heat when said temperature falls below said elevated level.

7. The method of claim 1, wherein said casing materials include licorice.

8. The method of claim 1, wherein said casing materials include sugars.

9. The method of claim 1, wherein said casing materials include cocoa.

10. The method of claim 1, wherein said casing step occurs after said forced-aging step.