Sterilization process in the manufacturing of snuff

• US 5,372,149 A
• Filed: 03/25/1992
• Issued: 12/13/1994
• Est. Priority Date: 03/25/1992
• Status: Expired due to Term

• Current Assignee: R J Reynolds Tobacco Company (R. J. Reynolds Tobacco)
• Original Assignee: Brown & Williamson Tobacco Corporation (British American Tobacco PLC)
• Inventors: Boyle, Denis M., Roth, David S., Jenkins, Carl B. Jr., Cowart, William H. Jr.
• Primary Examiner(s): Millin, V.
• Assistant Examiner(s): Doyle, J.
• Application Number:
  US07/857,364
• Time in Patent Office: 993 Days
• Field of Search: 131/299, 131/300, 131/290, 435/173, 435/800, 435/963, 435/190, 435/193
• US Class Current: 131/300
• CPC Class Codes: A24B 15/18 Treatment of tobacco products or tobacco substitutes
• CPC Class Codes: A24B 15/183 sterilization, preservation or biological decontamination

Abstract

The present invention relates to tobacco and more particularly to a process for preparing a moist snuff product and the stabilization thereof to reduce the level of microflora bacteria and to provide normal tasting products with extended shelf-lives.

Claims

1. A stabilization process for making a snuff product comprising the steps of:

fermenting a snuff product; and

pasteurizing said snuff product at an elevated temperature of less than about 250°

F. for a selected time period to reduce the microflora bacteria count to no greater than about the 1×

10² level.

2. The stabilization process for making a snuff product as recited in claim 1, wherein:

said pasturizing temperature is from about 175°

F. to about 250°

F. for a period of from about 5 to about 20 minutes.

3. The stabilization process of claim 1, including the steps of cooling said pasteurized snuff product to ambient temperature.

4. The stabilization process of making said snuff product of claim 1, wherein said snuff product is a tobacco blend.

5. The stabilization process of making said tobacco snuff product as claimed in claim 4, wherein the moisture content of the final product is adjusted to about 45% to about 60% moisture content.

6. The stabilization process of claim 1, including adding flavor to said pasteurized snuff product.

7. The process of making moist snuff as claimed in claim 6, wherein said flavor is selected from the group consisting of sugars, cocoa, licorice, wintergreen, or rose flavor.

8. The stabilization process of making a snuff product as claimed in claim 1, wherein said stabilization of said pasteurized snuff product includes:

refrigerating said fermented snuff product at a temperature of from about 0°

F. to about 40°

F., thereby halting fermentation for preventing over fermenting of said snuff product and providing temporary stability pending heat stabilization by pasteurization.

9. The stabilization process of making a snuff product as claimed in claim 1, wherein said stabilization comprises the steps of:

pasteurizing said tobacco product by agitating and heating said tobacco product to a temperature of about 210°

F. for a period of approximately ten to twenty minutes to retard microflora bacteria recovery and oxidation;

cooling said tobacco product to ambient temperature; and

adding flavor additives to the pasteurized snuff product.

10. The process of making moist snuff as claimed in claim 9, wherein said flavor is selected from the group consisting of sugars, cocoa, licorice, wintergreen, or rose flavor.

11. The stabilization process of claim 9, including refrigerating said fermented snuff product at a temperature of from about 0°

F. to about 40°

F., halting the fermentation to prevent over fermentation and provide temporary stability pending heat stabilization by pasteurization.