JPS6070058A - Expanding treatment of tobacco - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to a method for expanding tobacco materials using superheated steam on the backbone side.

The conventional patent invention of Japanese Patent Publication No. 50-30159 describes a method of expanding the tobacco bone side using superheated steam, but this method does not allow wide concave formation due to the short transportation time in the drying tube, and it is difficult to carve. The flow of superheated steam that comes into contact with the tobacco is also constant, so the effect of removing the bad habits of shredded tobacco is limited, the bad habits that are difficult to volatilize are difficult to remove, and the rapid drying makes it difficult to control the process due to large variations in moisture content. It had the disadvantage of being

The purpose of the present invention is to eliminate the above-mentioned drawbacks.

By increasing the chances of contact with the superheated steam flow, the backbone side, which has a lot of bad ingredients, is effectively modified and the aroma is improved! It is an object of the present invention to provide a swelling treatment method that can reduce moisture variation after treatment and facilitate process control.

Hereinafter, an apparatus for carrying out the present invention will be described in detail with reference to the drawings.

The apparatus of the present invention is composed of a water adding section (λ) and a heating drying section (B) which are installed in sequence. A fixed meal supply conveyor (1) is provided in the pre-process of the water addition section C). The water adding unit (A) is a vIR under cylinder (2) supported and rotated by four rollers (11) that are rotated by power supplied from a drive unit (6) provided on a pedestal (14). (2) has a blower (12) and an erofin (1) on the outside.
3) Salmon connected to the tallito sequentially connected to )(10
) is provided. There is a take-out conveyor (3) below the outlet side of the water-added product, and a supply conveyor (2) that leads to the heating drying section.
7).

The heating drying section (B) includes a vibrating conveyor (2B) having a conveying surface provided with a large number of small holes, and a drying chamber installed with a support (not shown) so as to cover the conveying surface of the vibrating conveyor (2B). (4), vibrating conveyor (28) and drying room (4)
and the sealing member (8) provided between the drying chamber (4) and the drying chamber (4).
The supply rotary valve (1
9), the outlet rotary valve (20) provided at the outlet E-2 of the drying chamber (4), and the drying chamber (4) to form a superheated steam flow, and then the lower part of the swinging conveyor (2B). It has a duct (29) for circulation to the chamber.

The supply rotary valve (19) is connected to the vibrating conveyor (28).
) is provided above one end of the vibrating conveyor (2
8) An outlet rotary valve (20) is provided below the other end. This supply rotary valve (19), outlet rotary valve (20) and sealing member (8) provide
The interior of the drying chamber is air-sealed to prevent the superheated steam flow from leaking outside. In the live steam section (18), saturated steam is supplied into the duct (29). In the figure (
26) is a partial exhaust duct, (23) is a vibrator with adjustable transport speed installed at the bottom of the vibrating conveyor belt (28), (9) is the support of the vibrating conveyor, (22)
is a spring installed near the center of the support. Lower 1/C of outlet rotary valve (20))! A take-off conveyor (5) is provided.

The shredded backbone side is introduced into the water adding section by the stationary supply conveyor (1), and the water adding nozzle (16)
Water is added to ~60% by weight and stirred and mixed in a cylinder for 3 to 5 minutes, during which time the water is removed! 11) The heating from (10) uniformly penetrates into the tobacco tissue and swells the back bone side. The swollen back bone side is introduced into the drying chamber (4) from the supply conveyor (27) through the supply rotary valve (19)'. The introduced back bone side is transported to the drying room for zero time by vibration adjustment means (not shown) of the vibrator (23).
．． 5- Set the transport time in the drying room to 2 to 6 minutes by contact with a superheated steam flow of 170 °C to 3 gG °C or by vibration adjustment means, and The vibrating conveyor (28
) is dried while moving over the outlet rotary valve (20
) and is taken out of the system.

The back bone side is expanded by the action of the superheated steam flow when passing over the vibrating conveyor (28). This swelling effect is mainly due to the fact that the drying shrinkage of the minced meat was suppressed due to the surface tension lowering effect of the superheated steam and the gentle drying effect, and the swollen state during water addition was maintained. In addition, the back bone side has a lot of contact loss with the superheated steam flow, so that the bad habit ingredients that give a feeling of disgust and suffocation that are difficult to volatilize are removed, resulting in a pleasant and relaxing flavor.

Next, a more detailed explanation will be given with reference to Examples.

6- Example 1 The middle bone cut was a mixture of yellow German and native species in a ratio of 6:4, containing a bad habit ingredient that gives a feeling of aversion to farming and suffocation, and the opening was set to 0.2 cm. . The processing condition rate and flavor results are shown.

here shall be. The control product shows the raw material before treatment.

Compression height: This is the height of the notch when a certain amount of notches are placed in a cylinder and a certain amount of compressive stress is applied. Flavor taste 0 is indicated by the value when flavor quality is rated by a panel of experts using the evaluation points shown below.

Table-1 Evaluation points 0: Same as control product +1. O: Slightly better than the control product.

+2. O: Considerably better than the control product.

+3. O: Very good compared to the control product.

-1,0: Slightly worse than the control product.

-2,0: Considerably worse than the control product.

-3.0: Very poor compared to the control product.

Next, under the same conditions, the processing time is less than 3 seconds.
The evaluation of aroma and taste is shown when compared with the invention method of the No. 159 patent.

−’/　− Table-2 The flavor is maintained, and the bad taste is removed, making it better.

Also, as shown in Table 2, when compared with other methods that require a shorter processing time, this method removes more of the addictive ingredients and provides better flavor and aroma.

[Brief explanation of drawings]

Figure 1 is a front partial cutaway view showing the water addition section, Figure 2 is a sectional view of Figure 1, and Figure 3 is a front partial cutaway view showing the heating and drying section.
FIG. 4 is a sectional view of FIG. 3. M...Water addition section, B...Heat drying section, 2B...Vibrating feeder, 16...Water addition nozzle, 19...Supply rotary pulp, 20-...Output rotary valve◎
9-8- Japanese Patent Application Publication No. 860-70058 (4) Procedural Amendment C〈) March 2Z, 1980 Director General of the Patent Office Waka Shushuo 3 1 Indication of the Case Showa-Ken Patent Application No. μr, 64t, i3 2 Title of the invention 3 Relationship to the case of the person making the amendment Patent applicant address 2-1 Toranomon Se-chome, Minato-ku, Tokyo Name (456)
Japan Monopoly Corporation Representative: President Minoru Nagaoka 4, Designated Agent

Claims (1)

[Claims] 1. In a method in which the tobacco rib side is expanded by adding water to 30 to 60% by weight in advance and then bringing it into contact with a flow of superheated steam, the perforated trough is placed on the conveying surface. a vibrating conveyor having a conveyance surface of the vibrating conveyor, and an outlet p-tally valve and an exhaust port covering the conveying surface of the vibrating conveyor. A heating drying section comprising a fan, a live steam supply section, and a superheated steam flow circulation means having a duct that communicates with the lower chamber of the open-hole trough from the exhaust port through the superheater. A superheated steam flow of 130° C. to 330° C. is supplied through an open-hole trough, and is supplied from the supplied rotary pulp onto the open-hole trough and brought into contact with the tobacco backbone side during conveyance. Puffing treatment method.