U.S. patent application number 12/003219 was filed with the patent office on 2008-07-03 for sterilized moist snuff and method.
This patent application is currently assigned to Philip Morris USA Inc.. Invention is credited to Tommy C. Holland, Warren D. Winterson.
Application Number | 20080156338 12/003219 |
Document ID | / |
Family ID | 39582191 |
Filed Date | 2008-07-03 |
United States Patent
Application |
20080156338 |
Kind Code |
A1 |
Winterson; Warren D. ; et
al. |
July 3, 2008 |
Sterilized moist snuff and method
Abstract
Sterilized moist tobacco products and methods for sterilizing
moist tobacco products are provided. The moist tobacco is subjected
to a thermal stabilization treatment after it has been packaged in
its final, consumer-ready container. Such thermal stabilization
pasteurizes, sterilizes or otherwise treats the finished moist
tobacco so that the concentration of undesirable microflora present
within the product is reduced or eliminated. By heating the moist
tobacco after is has been packaged, harmful microorganisms are
destroyed and spoilage is substantially delayed or does not occur
at all without the need for refrigeration of the container. The
volatile compounds in the tobacco, such as flavors, are retained in
the container. Downstream TSNA production may also be reduced and
the shelf life can be extended.
Inventors: |
Winterson; Warren D.;
(Chester, VA) ; Holland; Tommy C.; (Midlothian,
VA) |
Correspondence
Address: |
BUCHANAN, INGERSOLL & ROONEY PC
POST OFFICE BOX 1404
ALEXANDRIA
VA
22313-1404
US
|
Assignee: |
Philip Morris USA Inc.
Richmond
VA
|
Family ID: |
39582191 |
Appl. No.: |
12/003219 |
Filed: |
December 20, 2007 |
Related U.S. Patent Documents
|
|
|
|
|
|
Application
Number |
Filing Date |
Patent Number |
|
|
60877368 |
Dec 28, 2006 |
|
|
|
Current U.S.
Class: |
131/290 |
Current CPC
Class: |
A24B 9/00 20130101; A24B
15/183 20130101; A24B 15/28 20130101 |
Class at
Publication: |
131/290 |
International
Class: |
A24B 3/10 20060101
A24B003/10; A24B 15/18 20060101 A24B015/18 |
Claims
1. A process for treating a moist tobacco product comprising the
step of: subjecting a sealed container having an amount of moist
tobacco packed therein to a thermal stabilization treatment.
2. The process of claim 1, wherein the microorganism count of said
moist tobacco after treatment is less than the microorganism count
immediately prior to said treatment.
3. The process of claim 2, wherein said moist tobacco immediately
after said thermal stabilization treatment is aseptic.
4. The process of claim 3, wherein the microorganism count of said
moist tobacco immediately after said thermal stabilization
treatment is reduced by at least about 99%.
5. The process of claim 1, wherein the microorganism count of said
moist tobacco immediately after said thermal stabilization
treatment is reduced by at least about 50%.
6. The process of claim 1, wherein said thermal stabilization
treatment is applied for a period of time sufficient to reduce said
bacteria count of said moist tobacco by about 50% to 100%.
7. The process of claim 1, wherein said thermal stabilization
treatment is applied for less than about 3 hours.
8. The process of claim 7, wherein said thermal stabilization
treatment is applied for about 3 minutes to about 2 hours.
9. The process of claim 8, wherein said thermal stabilization
treatment is applied for about 3 minutes to 10 minutes
10. The process of claim 1, wherein said thermal stabilization
treatment is conducted at a temperature greater than about
150.degree. F.
11. The process of claim 1, wherein the moisture content of said
moist tobacco is less than about 55%.
12. The process of claim 1, wherein the moisture content of said
moist tobacco is greater than about 20%.
13. The process of claim 1, wherein after the thermal stabilization
treatment, the process further includes the step of cooling the
tobacco container having an amount of moist tobacco packed
therein.
14. The process of claim 13, wherein said tobacco container is
cooled to between about 50 and 90.degree. F.
15. A process for treating a moist tobacco product comprising the
steps of: packaging a moist tobacco product in a tobacco container;
sealing the container hermetically; heating the sealed tobacco
container to a temperature sufficient to destroy microorganisms in
the moist tobacco; and cooling the container.
Description
CROSS REFERENCE TO RELATED APPLICATION
[0001] This application claims priority under 35 USC .sctn.119(e)
to U.S. Provisional Application No. 60/877,368, filed on Dec. 28,
2006, the entire content of which is hereby incorporated by
reference.
BACKGROUND
[0002] Snuff is one of the oldest tobacco products known. There are
two types of snuff, dry snuff and moist snuff. Dry snuff is
produced as a dry powder, while moist snuff is usually finely cut,
rather than ground, and maintains a high moisture content. Because
of the moisture content of tobacco products like moist snuff
tobacco, the shelf-life is short due to the presence and growth of
bacteria.
[0003] The present invention relates generally to smokeless tobacco
compositions, and more specifically to moist tobacco product, and
methods for sterilizing the same to increase shelf-life. More
particularly, the process relates to subjecting moist tobacco to a
thermal sterilization treatment after packaging, but prior to
distribution to consumers, in order to reduce microbial
content.
SUMMARY OF INVENTION
[0004] In one embodiment, the process for treating smokeless
tobacco includes subjecting a tobacco container having an amount of
moist tobacco packed therein to a thermal stabilization treatment.
By heating the moist tobacco after it has been packaged in its
final consumer-ready container, microorganisms are destroyed and
spoilage is substantially delayed or prevented. Because moist
tobacco is marketed in small containers, waiting until after it has
been packaged before subjecting it to heat treatment requires only
a short heating time to destroy microorganisms. Additionally, by
heat-treating the tobacco in its container, the volatile compounds
in the tobacco, such as flavors, are retained within the container,
downstream TSNA production may be reduced, and/or the product's
shelf-life is extended.
[0005] In order to reduce the growth of undesirable microflora in
moist tobacco, the tobacco is subjected to thermal stabilization
treatment after it has been packaged in its final, consumer-ready
containers. Such thermal stabilization preferably pasteurizes,
sterilizes or otherwise treats the finished moist tobacco so that
the concentration of microflora present within the product is
reduced to a greater extent than if sterilization took place before
the snuff is packaged. A reduction in the concentration of
bacteria, in turn, results in an extended shelf life, which in turn
will ease some of the industry's reliance on cumbersome and
expensive distribution systems, while reducing spoilage and
improving consumer satisfaction.
DETAILED DESCRIPTION
[0006] According to a first embodiment, moist tobacco product is
prepared and packaged in anticipation of its delivery to the end
user. Once the tobacco product is packaged, the product is
subjected to a thermal stabilization process to destroy
bacteria.
[0007] The process for sterilizing tobacco containers containing
moist tobacco involves heat treating a container to sterilize its
contents. The tobacco container must be capable of withstanding
pressure differential between the external sterlizing medium (e.g.
steam) and any pressure which builds up within the container as its
volatile constituents attempt to vaporize. Preferably, volatile
compounds are kept within the container. Known machines, such as a
modern retort, aid in minimizing the pressure differential.
[0008] The tobacco containers may include any type of container in
which moist tobacco products are commonly packed. Commercially
available tobacco containers usually include a cup-shaped circular
cover adapted to slide or screw onto a cup-shaped body. The cover
and body may be made of metal, plastic, or cardboard. A band-type
label is adhered to the outer sides of the cover and the body and
extends around the joint between the two. The tobacco container may
be a low profile cylindrical container in which about 1.2 ounces of
a moist tobacco product is typically packed.
[0009] Since this process includes hermetically sealing the tobacco
container, it may be beneficial to employ a pull tab design on the
top of the can like that of various canned food products to aid in
ease of use and opening.
[0010] Upon its placement in the container, the moist tobacco may
have a moisture content of about 20 to 60%. Preferably, the
moisture content is less than about 55%. Also preferably, the
moisture content is greater than about 20%.
[0011] To avoid degradation of the tobacco, once the finished moist
tobacco product is placed in consumer-ready containers and sealed,
suitable processing equipment is employed to thermally stabilize
the product. The thermal stabilization treatment involves
pasteurizing, sterilizing or otherwise subjecting the finished,
packaged tobacco product to heat in order to reduce the
concentration of microflora present within the sealed container and
improve the product's shelf-life.
[0012] Because the tobacco has already been packaged and is no
longer subject to the possibility of being exposed or handled at
the factory, the volatile flavors are retained within the container
until the container is opened by the end user. Preferably, neither
the product's taste nor moisture level is significantly sacrificed.
Production of TSNA's may also be retarded.
[0013] Technologies that can be used to carry out pasteurization,
sterilization or other reductions in microflora include any
treatment that will transfer heat in an amount sufficient to kill
all or nearly all bacteria present, including but not limited to
the various techniques for thermally processing containers packed
with food in U.S. Pat. No. 4,880,129, such as rotary continuous
cookers, still retorts and the like.
[0014] The duration and temperature of the thermal stabilization
treatment will vary depending upon which method of heating is
chosen. Heat should be applied at a temperature for a period of
time corresponding with predetermined maximums known to guarantee
that all or nearly all common spoilage microorganisms will be
destroyed. In a preferred embodiment, the temperature is greater
than about 150.degree. F.
[0015] Due to the small size of the tobacco container and the high
thermal conductivity of the moist tobacco within, the application
of heat is not likely to require more than about 3 hours. More
preferably, the time required is about 3 minutes to 2 hours. Due to
the small container size and high thermal conductivity of the moist
tobacco product, the time needed to sterilize the tobacco can be
carried out quickly and efficiently.
[0016] Once the thermal stabilization is completed, the tobacco
container is cooled. Preferably, the container is cooled to
ambient. In an embodiment, the container is cooled to about
50.degree. F. to 90.degree. F. Preferably, refrigeration is
unnecessary.
[0017] Preferably, the stabilization treatment will kill at least
50% of the microorganisms present in the moist tobacco. More
preferably, 100% of the microorganisms are destroyed so that the
moist tobacco product is aseptic.
[0018] In an embodiment, the bacteria level after treatment is no
greater than that necessary to achieve a 12 month shelf-life. More
preferably, the bacteria level is produced to provide a shelf-life
of between about 12 and 18 months. Preferably, the thermal
stabilization treatment will increase shelf life by at least about
6 weeks.
[0019] Thus, the concentration of bacteria is substantially reduced
or eliminated without appreciably lowering the moisture level.
[0020] While the present invention has been described in detail, it
should be understood that various modifications could be made
without departing from the spirit and scope of the present
invention.
* * * * *