Method for preparing flavor-containing sheet for smoking article, flavor-containing sheet for smoking article prepared by the method, and smoking article comprising the same

Patent metadata

Field	Value
Publication number	US-9491969-B2
Application number	US-201313963821-A
Country	US
Kind code	B2
Filing date	Aug 9, 2013
Priority date	Mar 2, 2011
Publication date	Nov 15, 2016
Grant date	Nov 15, 2016

Abstract

A method for preparing a flavor-containing sheet for a smoking article, characterized by comprising a step of extending a raw material slurry on a substrate, wherein the slurry contains polysaccharide consisting of gellan gum and tamarind gum, a flavor, an emulsifier and 70 to 95 wt % of water, has a weight ratio of gellan gum to tamarind gum of 1:1 to 3:1, and has a temperature of 60 to 90° C. in a sol state, a step of cooling the extended raw material slurry to a sample temperature of 0 to 40° C. to form a gel, and a heat-drying step comprising heating the gelled raw material and drying it at a sample temperature of 70 to 100° C.

First claim

What is claimed is:

1. A method for preparing a flavor-containing sheet for a smoking article, comprising:
a step of extending a raw material slurry on a substrate, wherein the slurry contains polysaccharide consisting of gellan gum and tamarind gum, a flavor, an emulsifier and 70 to 95 wt % of water, has a weight ratio of gellan gum to tamarind gum of 1:1 to 3:1, and has a temperature of 60 to 90° C., thereby existing in a sol state;
a step of cooling the extended raw material slurry to a sample temperature of 0 to 30° C. to form a gel; and
a heat-drying step comprising heating the gelled raw material and drying it at a sample temperature of 70 to 100° C.

2. The method for preparing a flavor-containing sheet for a smoking article according to claim 1 , wherein the emulsifier is lecithin.

3. The method for preparing a flavor-containing sheet for a smoking article according to claim 1 , wherein the flavor content of the sheet after preparation is 45 wt % or more, and the flavor content of the sheet after storage at 50° C. for 30 days is 45 wt % or more.

4. The method for preparing a flavor-containing sheet for a smoking article according to claim 1 , wherein the flavor is menthol.

5. The method for preparing a flavor-containing sheet for a smoking article according to claim 4 , wherein the menthol content of the sheet after preparation is 45 wt % or more, and the menthol content of the sheet after storage at 50° C. for 30 days is 45 wt % or more.

6. The method for preparing a flavor-containing sheet for a smoking article according to claim 1 , wherein the heat-drying step is performed for a total heat-drying time of 20 minutes or less.

7. The method for preparing a flavor-containing sheet for a smoking article according to claim 1 , wherein the step of cooling is conducted at a temperature of 15-25° C.

Assignees

• Japan Tobacco Inc

Inventors

• Tanaka Yasuo
• Kusakabe Tatsuya

Classifications

• A24B15/14

  made of tobacco and a binding agent not derived from tobacco · CPC title

• A24B15/303

  Plant extracts other than tobacco · CPC title

• B05D3/02

  by baking {(B05D3/04 takes precedence)} · CPC title

• A24B3/12

  Steaming, curing, or flavouring tobacco · CPC title

• A24B15/10

  Chemical features of tobacco products or tobacco substitutes · CPC title