Tobacco-based cooked casing formulation

• US 6,499,489 B1
• Filed: 05/12/2000
• Issued: 12/31/2002
• Est. Priority Date: 05/12/2000
• Status: Active Grant

• Current Assignee: R J Reynolds Tobacco Company (R. J. Reynolds Tobacco)
• Original Assignee: R J Reynolds Tobacco Company (R. J. Reynolds Tobacco)
• Inventors: Coleman, William Monroe III
• Primary Examiner(s): Griffin, Steven P.
• Assistant Examiner(s): LOPEZ, CARLOS N
• Application Number:
  US09/569,769
• Time in Patent Office: 963 Days
• Field of Search: 131/275, 131/276, 131/297, 131/298, 131/300, 131/308, 131/307, 131/310
• US Class Current: 131/309
• CPC Class Codes: A24B 15/306 one reactant being an amino acid or a protein, e.g. Maillard's reaction A24B15/307 takes precedence

Abstract

Processes for producing flavorful and aromatic compounds from flue-cured tobacco material are provided. The processes involve providing a tobacco suspension comprising finely ground flue-cured tobacco material in intimate contact with ammonia, and subjecting the tobacco suspension to heat treatment for a time and under conditions sufficient to generate a flavorful and aromatic composition. The composition can be applied to smoking articles such as cigarettes to improve the flavor and aroma character thereof.

Claims

1. A method for improving the flavor and aroma character in a smoking article comprising:

providing an aqueous tobacco suspension comprising tobacco material and ammonia, said tobacco suspension having a liquid phase, said tobacco material being flue-cured tobacco, and wherein the ammonia concentration is equivalent to at least about 0.5M ammonium hydroxide;

subjecting said tobacco suspension to heat treatment for a time and under conditions sufficient to provide a flavorful and aromatic composition; and

incorporating at least a liquid portion of said flavorful and aromatic composition into a component of the smoking article.

2. The method according to claim 1, wherein said flavorful and aromatic composition is incorporated into the smoking article as a casing or top dressing material.

3. The method according to claim 1, wherein said tobacco suspension is produced by contacting said tobacco material with an aqueous liquid consisting of at least about 90% by weight water.

4. The method according to claim 1, wherein the heat treatment is conducted in a closed elevated pressure environment.

5. The process according to claim 4, wherein the tobacco suspension is subjected to heat treatment at a pressure of about 10 psig to about 1000 psig.

6. The method according to claim 1, wherein the heat treatment is conducted at a temperature of at least about 105°

C.

7. The method according to claim 1, wherein the heat treatment is conducted at a temperature of at least about 120°

C.

8. The method according to claim 1, wherein the tobacco suspension contains 10 percent or greater said tobacco material by weight.

9. The method according to claim 1, wherein the tobacco suspension further comprises a reducing sugar.

10. The method according to claim 9, wherein the reducing sugar is in the form of high fructose corn syrup.

11. The method according to claim 1, wherein the tobacco suspension further comprises an exogenous amino acid selected from the group consisting of serine, threonine, valine, leucine, and isoleucine.

12. The method according to claim 1, wherein the tobacco material is in the form of fine particulate.

13. A method for improving the flavor and aroma character in a smoking article comprising:

subjecting an aqueous mixture comprising finely particulate tobacco material and ammonia to heat treatment in a closed elevated pressure, environment at a temperature of at least about 120°

C. for a time sufficient to provide a flavorful and aromatic composition, said tobacco material being flue-cured tobacco and said aqueous mixture forming a tobacco suspension wherein the ammonia concentration is equivalent to at least about 0.5M ammonium hydroxide; and

incorporating a portion of said flavorful and aromatic composition into a smoking article containing smokable material.

14. The method of claim 13, wherein a liquid portion of said flavorful and aromatic composition is incorporated into the smoking article as a casing or top dressing material.

15. The method of claim 13, said flavorful and aromatic composition is incorporated into the smoking article as a casing or top dressing material in an amount of about 1 to 2.5% by weight based on the total weight of the smokable material in the smoking article.

16. The method of claim 13, wherein the aqueous mixture further comprises an exogenous reducing sugar.

17. The method of claim 16, wherein the reducing sugar is in the form of high fructose corn syrup.

18. The method of claim 13, wherein the aqueous mixture further comprises an exogenous amino acid selected from the group consisting of serine, threonine, valine, leucine, and isoleucine.

19. The method of claim 13, wherein said tobacco material is tobacco dust.

20. A method for producing a flavorful and aromatic composition for use in smoking articles, comprising:

providing an aqueous mixture including finely particulate flue-cured tobacco material and ammonium hydroxide, the aqueous mixture forming a tobacco suspension, and wherein ammonium hydroxide is present at a concentration of at least 0.5M; and

subjecting the aqueous mixture to heat treatment in a closed elevated pressure environment at a temperature of at least about 120°

C. for a time sufficient to generate Maillard Reaction products.