JPH0361471A - Agent of adjusting flavor and component of tobacco - Google Patents

Abstract

PURPOSE:To obtain an agent of adjusting flavor and components of tobacco, eliminating an offensive smell and a harmful irritating smell, alleviating taste providing a refreshing feeling and flavor and extremely reducing nicotine and tar by blending tobacco ascorbic acid or other components. CONSTITUTION:Tobacco is blended with ascorbic acid or a salt or an isomer thereof, vegetable fat and oil capsulated powder, maltose, citric acid, malic acid, fatty acid, lactic acid, stearic acid, glutamic acid, comfrey powder, Chinese matrimony vine powder, Glycyrrhiza uralensis essence powder, glycyrrhizin (Glycyrrhiza uralensis powder), dried Sasa albomarginata powder, lecithin, Ganoderma lucidum powder, dried leaf powder of arrowroot, menthol ester, natural vanillin, boric acid and potassium nitrate in a given ratio.

Description

Detailed Description of the Invention (a) Industrial Application Field This invention eliminates unpleasant and harmful irritating odors for the smoker and the surrounding area, and eliminates nicotine, which is biochemically toxic to the human body. The present invention relates to a smoking taste and component adjusting agent for cigarettes that drastically reduces tar, converts nicotine into nicotinic acid, which is very beneficial to the human body, and absorbs it into the body along with smoke, and also improves the flavor.

(0) Prior Art Conventional cigarette taste and component control agents are either strongly sweet or menthol-based.

It does not actually help alleviate the flavor of cigarettes, but rather worsens the flavor effect when smoking, and its effects are short-lived.The amount of nicotine and tar contained in combustion smoke hardly changes. The reality is that unpleasant and irritating odors are masked by the scent.

A specific example of a commercially available product is one that contains lecithin, comfrey extract powder, vanilla, stearic acid, and menthol.

(8) Problems to be Solved by the Invention Generally, it is said that the tar and nicotine contained in the smoke emitted from cigarettes determine the strength of the taste, the strength of stimulation, and the level of harmfulness.

There are two types of nicotine contained in cigarettes. Organic acid salts of nicotine in a state bound to sungoic acid, citric acid, etc. are decomposed and burnt by the heat during smoking, but a small portion is absorbed into the human body without being decomposed. After a certain period of time, this nicotine organic acid salt contained in tobacco leaves undergoes natural oxidation and natural fermentation (nicotine is liberated from the organic acid and changes to volatile free nicotine), and is oxidized by the heat during smoking. Most of the volatile free nicotine becomes smoke and enters the body through the eyes and nose of the smoker and those around him.

Volatile free nicotine is extremely irritating, carcinogenic, and harmful compared to nicotine organic acid salts.The smoke inhaled by smokers burns at high temperatures, so the decomposition rate is high and the nicotine content is low. The smoke rising from a newly lit cigarette,
Because it burns at a low temperature, the decomposition rate is low and the content of nicotine, which is carcinogenic, is high. This is second-hand smoke, which has recently become a trigger for the rise in the right to quit smoking.

The right to quit smoking claims that 2) it is carcinogenic, bronchitis, myocardial ulcer, thrombosis, the amount of vitamin C in the body is 9, unpleasant, irritating odor, headache, and it affects not only the smoker but also those around him.
From a chemical point of view, cigarettes are harmful to the environment, such as air pollution and interior stains, but only some of them are harmful.

Therefore, an object of the present invention is to provide a cigarette taste and component adjusting agent for solving the above-mentioned cigarette problems.

(d) Means for Solving the Problems This invention is directed to ascorbic acid or its salts or isomers, vegetable oil encapsulated powder, full dose, citric acid, malic acid, fatty acids, lactic stearic acid, glitamic acid, comfrey. powder, licorice powder, licorice, licorice,
The present invention relates to a smoking taste and ingredient adjusting agent for cigarettes, which is characterized by containing dry powder of Kumama bamboo shoots, lecithin, powdered reishi mushroom, dried powder of arrowroot leaves, menthol ester, natural crocodile boric acid, and potassium nitrate.

(Main) Effects The usage and effects of the tobacco flavor and component adjusting agent according to the present invention described above will be described.

Tobacco flavor and component control agents are powders and can be mixed into tobacco leaves. Also, by utilizing the adhesive properties of comfrey powder, it can be applied to the tip of a cigarette along with other ingredients.

The main effects of the blended ingredients will be clarified below. Judging from the experimental results described later, the various ingredients blended into this cigarette taste and ingredient control agent have a highly synergistic effect. It is believed that ascorbic acid or its salts or isoisomers have an atomizing effect that drastically reduces nicotine, tar and carbon oxides and softens the smoke taste.

Maltose (malt sugar) has the function of softening the taste of smoking and eliminating unpleasant odors that remain during the day, and has a reducing effect similar to ascorbic acid.

The vegetable oil encapsulated powder is attached to the tip of a cigarette and ignited, and when the smoker inhales it and burns it, it permeates the entire cigarette leaf as an oil film. Smoke 4! The reason why the smoking taste and the effect of the ingredient regulator are sustained is thought to be because other ingredients penetrate the entire cigarette along with the oil film. This oil film acts as a filter that adsorbs nicotine and tar, and when it burns, it burns at high temperatures and breaks down nicotine and tar.

It is also suitable for powder mixing and easily adsorbs to the tobacco leaf at the tip of the cigarette.

Malic acid, citric acid, etc. strengthen nicotine organic acid salts,
It acts to reduce volatile free nicotine and convert nicotine to form nicotinic acid when burned. It also relieves irritating odors.

Comfrey powder has a bad odor (especially a musty odor) due to chlorophyll.
It eliminates the smoke and reduces the taste.

Licorice (licorice extract powder) and licorice (-1t grass powder) add a natural tang to the taste and second-hand smoke. Also,
It has the effect of adjusting the overall aroma of cigarette smoke. Sweeteners such as sugar give off a scorching odor, but +tyy's faint aroma stands out and is unique. It also has a Chinese herbal effect that soothes irritation to the mucous membranes.

Menthol ester and natural vanillin provide a cooling sensation and aroma to the smoker and the surrounding area.

Boric acid and stearic acid have the effect of fixing volatile nicotine released from organic acids. Potassium nitrate, which decomposes nicotine at high temperatures during combustion, has the role of a combustion aid when igniting the tip of a cigarette, but also plays an important role as a catalyst when nicotine is converted into nicotinic acid.

In addition to the above-mentioned ingredients, fatty acids, lactic acid, glitamic acid, Koji powder, dried Kuma Sasa powder, lecithin, Ganoderma powder, and dried kudzu leaf powder are blended. From the experimental results described below, it must be said that the chemical and herbal synergistic effects of the M component are significant.

(Experiment 1) 20 ordinary cigarettes and 20 cigarettes (20 mg per cigarette) to which the cigarette taste and composition adjusting agent according to the present invention was attached.
The smoke was burned for 6 minutes from the tip to 4C-, then sucked into a measuring container and adsorbed in a hydrochloric acid solution, and the nicotine contained in the smoke was measured at the Japan Food Research Institute.

A regular cigarette weighs 12.4 mg, and the one with the attached one weighs 7.
The amount was 0g.

By attaching or mixing the cigarette taste and component adjusting agent according to the present invention and smoking it, nicotine and tar are drastically reduced, so that abrasive and irritating odors can be alleviated. In addition, saliva is actively secreted and protects the throat throughout the day, so it cleans the respiratory organs, prevents throat diseases, and keeps the mucous membranes from getting rough no matter how many cigarettes you smoke. confirmed.

(Experiment 2) Using a cigarette called Rubios, the extent to which it was converted to nicotine or nicotinic acid was measured at the National Institute of Technology of Peru in South America.

As a result of extracting from 40 cigarettes using an alkaloid extraction method and separating tar, resin, etc., the nicotine content was 1.3 mg.

Pass the smoke from 20 cigarettes through a Kroll Hydraulic pump,
As a result of extracting and separating tar and nicotine, the nicotine content was 1.4 mg.

When we repeated the experiment several times to extract nicotinic acid from the smoke of 20 cigarettes mixed with a tobacco flavor and component control agent, we measured an average of 0.82 mg, which is about 80% of the nicotine contained in the cigarettes. This means that it has been converted to nicotinic acid.

If the cigarette flavor and component adjusting agent according to the present invention is attached to or mixed with cigarettes and smoked, vitamin B6. Vitamin B, 2. Nicotinic acid, a vitamin complex of vitamin G, can be absorbed into the body with smoke. The results are revolutionary: smoking protects the stomach and circulatory system, avoids heart attacks, prevents veragra disease, angular stomatitis,
It becomes possible to recover from dermatitis and peripheral vascular disease.

(f) Examples Examples of the cigarette taste and component adjusting agent according to the present invention will be described.

There is a wide range and flexibility in the percentage of the M component used to formulate the tobacco taste and component control agent according to the present invention.

To narrow the range a little and give a guideline, ascorbic acid or its salts or isomers 15% to 25%, vegetable oil encapsulated powder 8 to 15%, maltose 8 to 15%
Citric acid 1-2%, malic acid 0.3%-1% fatty acid 0.
4-1%, lactic acid 0.4%-1%, stearic acid 15%-
20%, glitamic acid 08%-2%, comfrey powder 1
5% to 20% licorice powder 0.5% to 1%, licorice (licorice extract powder) 0.5% to 1%, licorice (licorice powder)
1% to 27.5%, Kumasasa dry powder 0.1% to 0.8.
Lecithin 12%-18%, Ganoderma powder 0.1%-0.8%
, dried kudzu leaf powder 0.1% to 0.8%, menthol ester 05% to 1%, natural vanillin 0.8% to 2%, boric acid 3% to 5%, potassium nitrate 3% to 5%. It is appropriate to mix within the range.

A specific example is as follows (raw materials) ascorbic acid Mi products encapsulated oil and fat powder maltose citric acid malic acid fatty acid lactic acid stearic acid glitamic acid comfrey powder loquat powder licorice licorice Kumasasa dry powder lecithin Ganoderma powder Kuzuka dried powder menthol ester natural crocodile (Blending ratio: %) 19, 0 Boric acid ,. .

Potassium nitrate 3.8 total
100.0 (G) Effects of the Invention According to the above-mentioned tobacco taste and ingredient yJ regulating agent according to the present invention, unpleasant odors and harmful irritating odors are eliminated, and the smoking taste is alleviated. On top of that, it imparts a refreshing feeling and flavor, making it possible to improve the flavor.

In addition, nicotine and tar, which are causes of carcinogenesis, bronchitis, myocardial cancer, thrombosis, etc., can be drastically reduced.

In addition, approximately 80% of harmful nicotine is converted into nicotinic acid, which protects the stomach and circulatory system, avoids heart attacks, prevents veragra disease, and reverses angular stomatitis, dermatitis, and peripheral vascular disorders. It can be absorbed into the body along with smoke to increase health value.

It also promotes saliva secretion, which protects the throat, etc., and keeps the mucous membranes from getting irritated no matter how many cigarettes you smoke.

Moreover, the above-mentioned good effects extend not only to the smoker but also to those around him.

As mentioned above, according to this invention, cigarettes are no longer a harmful luxury item with only negative aspects, but they are now a daily health source of nicotinic acid, which is one of the essential nutrients that must be supplied from the outside! It is an indispensable and useful source of energy for people.

Therefore, it must be said that the social and industrial utility value of this invention is extremely large.

Claims (1)

[Claims] Ascorbic acid or its salts or isomers, vegetable oil encapsulated powder, maltose, citric acid, malic acid,
Contains fatty acids, lactic acid, stearic acid, glitamic acid, comfrey powder, citrus powder, licorice, glycyrrhizin, dried Kumama bean powder, lecithin, reishi powder, dried kudzu leaf powder, menthol ester, natural vanillin, boric acid, and potassium nitrate. Cigarette smoking taste and component adjusting agent characterized by