U.S. patent application number 12/476596 was filed with the patent office on 2009-09-24 for flavor bead and cigarette filter.
Invention is credited to Masahiro Chida, Yasuhiro Nakagawa.
Application Number | 20090235941 12/476596 |
Document ID | / |
Family ID | 39511648 |
Filed Date | 2009-09-24 |
United States Patent
Application |
20090235941 |
Kind Code |
A1 |
Chida; Masahiro ; et
al. |
September 24, 2009 |
FLAVOR BEAD AND CIGARETTE FILTER
Abstract
A flavor bead includes a particulate carrier, a glucan film
supported by the particulate carrier, and a flavorant. The
flavorant is supported by the flavor bead such that release of
flavor from the flavorant is suppressed by the glucan film, but the
flavor is released by the glucan film being at least partially
dissolved when the glucan film contacts with tobacco mainstream
smoke.
Inventors: |
Chida; Masahiro; (Tokyo,
JP) ; Nakagawa; Yasuhiro; (Tokyo, JP) |
Correspondence
Address: |
BIRCH STEWART KOLASCH & BIRCH
PO BOX 747
FALLS CHURCH
VA
22040-0747
US
|
Family ID: |
39511648 |
Appl. No.: |
12/476596 |
Filed: |
June 2, 2009 |
Related U.S. Patent Documents
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Application
Number |
Filing Date |
Patent Number |
|
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PCT/JP2007/073866 |
Dec 11, 2007 |
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12476596 |
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Current U.S.
Class: |
131/275 |
Current CPC
Class: |
A24D 3/061 20130101;
A24D 3/14 20130101; A24B 15/283 20130101 |
Class at
Publication: |
131/275 |
International
Class: |
A24B 15/30 20060101
A24B015/30 |
Foreign Application Data
Date |
Code |
Application Number |
Dec 13, 2006 |
JP |
2006-336180 |
Mar 22, 2007 |
JP |
2007-075371 |
Claims
1. A flavor bead comprising a particulate carrier, a glucan film
supported by the particulate carrier, and a flavorant, wherein the
flavorant is supported by the flavor bead such that release of
flavor from the flavorant is suppressed by the glucan film, but the
flavor is released by the glucan film being at least partially
dissolved when the glucan film contacts with tobacco mainstream
smoke.
2. The flavor bead according to claim 1, wherein the particulate
carrier is selected from the group consisting of calcium carbonate
particle, activated carbon particle, sugar crystal particle and
coffee bean particle.
3. The flavor bead according to claim 1, wherein the glucan film is
composed of pullulan.
4. The flavor bead according to claim 1, wherein the flavorant is
selected from lavender, cinnamon, cardamom, celery, clove,
cascarilla, nutmeg, sandalwood, bergamot, geranium, honey essence,
rose oil, vanilla, lemon, orange, mint, cinnamon, caraway, cognac,
jasmine, chamomile, menthol, cassia, ylang ylang, sage, spearmint,
fennel, pimento, ginger, anise, coriander, and coffee essential
oils.
5. The flavor bead according to claim 1, wherein the glucan film is
formed with glucan in an amount corresponding to 0.25 to 5% of the
total weight of the flavor bead.
6. The flavor bead according to claim 1, wherein the glucan film
contains the flavorant, and directly covers the surface of the
particulate carrier.
7. The flavor bead according to claim 6, wherein the flavorant is
present in an amount corresponding to 20% or less of the weight of
glucan.
8. The flavor bead according to claim 1, wherein the flavorant is a
solid flavorant, which forms a film directly covering the surface
of the particulate carrier, and the glucan film covers the film of
the solid flavorant.
9. The flavor bead according to claim 8, wherein the solid
flavorant comprises menthol.
10. The flavor bead according to claim 8, wherein the solid
flavorant film is formed with the solid flavorant in an amount
corresponding to 1 to 20% by weight of the total weight of the
flavor bead.
11. A cigarette filter which contains a flavor bead according to
claim 1.
Description
CROSS REFERENCE TO RELATED APPLICATIONS
[0001] This is a Continuation Application of PCT Application No.
PCT/JP2007/073866, filed Dec. 11, 2007, which was published under
PCT Article 21(2) in Japanese.
[0002] This application is based upon and claims the benefit of
priority from prior Japanese Patent Applications No. 2006-336180,
filed Dec. 13, 2006; and No. 2007-075371, filed Mar. 22, 2007, the
entire contents of both of which are incorporated herein by
reference.
BACKGROUND OF THE INVENTION
[0003] 1. Field of the Invention
[0004] The present invention relates to a flavor bead and a
cigarette filter containing the same.
[0005] 2. Description of the Related Art
[0006] Flavorants added to cut tobacco include a primary flavorant
as a casing sauce, and a secondary flavorant as a top flavor. The
components of the secondary flavorant are relatively highly
volatile, and are susceptible to pyrolysis. Therefore, the
secondary flavorant contained in a cigarette evaporates during
storage, which results in a decrease of the flavor during smoking.
In addition, in a cigarette having a charcoal filter, the secondary
flavorant migrates to and is adsorbed on the charcoal filter, which
results in a further decrease of the flavor. The charcoal filter
having the second flavorant adsorbed has decreased capability to
remove the components of tobacco mainstream smoke.
[0007] Japanese Patent No. 2709077 discloses microcapsulating a
secondary flavorant with a natural polysaccharide, and adding the
microcapsules to a tobacco filter by a so-called cavity filling
process. Since the flavorant is encapsulated in the microcapsules
composed of the natural polysaccharide, it will not cause the
migration or evaporation of the flavorant during storage, and thus
will not deteriorate the capability of the charcoal filter to
remove the components of tobacco mainstream smoke.
[0008] However, in the microcapsules, the flavor can be tasted only
by crushing or grating them by fingers (application of external
force) when smoking. The application of external force is
bothersome. In addition, the flavor released by the application of
external force will not uniformly spread over the filter, which
results in erratic taste during smoking.
BRIEF SUMMARY OF THE INVENTION
[0009] Accordingly, the present invention is intended to provide a
flavor bead and a cigarette filter which can suppress the
evaporation and migration of a flavorant during non-smoking stages,
and allow for stable tasting of the flavor during smoking stages
without requiring the application of external force.
[0010] According to one aspect of the present invention, there is
provided a flavor bead comprising a particulate carrier, a glucan
film supported by the particulate carrier, and a flavorant, wherein
the flavorant is supported by the flavor bead such that release of
flavor from the flavorant is suppressed by the glucan film, but the
flavor is released by the glucan film being at least partially
dissolved when the glucan film contacts with tobacco mainstream
smoke.
[0011] According to another aspect of the present invention, there
is provided a cigarette filter including the flavor beads of the
present invention.
BRIEF DESCRIPTION OF THE SEVERAL VIEWS OF THE DRAWING
[0012] FIG. 1 is an enlarged schematic cross sectional view of a
flavor bead according to one embodiment of the present
invention.
[0013] FIG. 2 is an enlarged schematic cross sectional view of a
flavor bead according to another embodiment of the present
invention.
[0014] FIG. 3 is a longitudinal cross sectional view of a cigarette
provided with a filter according to one embodiment of the present
invention.
[0015] FIG. 4 is a longitudinal schematic cross sectional view of a
cigarette provided with a filter according to another embodiment of
the present invention.
DETAILED DESCRIPTION OF THE INVENTION
[0016] Various embodiments of the present invention will be
described below with reference to the drawings. Similar elements
are designated by the same reference numerals throughout the
drawings.
[0017] A flavor bead according to the present invention includes a
particulate carrier, a glucan film supported by the particulate
carrier, and a flavorant. The flavorant is supported by the flavor
bead such that release of flavor from the flavorant is suppressed
by the glucan film, but the flavor is released by the glucan film
being at least partially dissolved when the glucan film contacts
with tobacco mainstream smoke.
[0018] According to a first embodiment of the present invention,
the glucan film contains the flavorant, and directly covers the
surface of the particulate carrier. The flavor bead according to
the first embodiment includes the particulate carrier, and the
glucan film covering the surface of the particulate carrier and
holding the flavorant.
[0019] According to a second embodiment of the present invention,
the flavorant is a solid flavorant which directly covers the
surface of the particulate carrier, and the glucan film covers the
solid flavorant film. The flavor beads according to the second
embodiment each include the particulate carrier, the menthol film
covering the surface of the carrier, and the glucan film covering
the surface of the menthol film.
[0020] The particulate carrier used in the present invention may be
composed of particles of calcium carbonate, activated carbon, sugar
crystals (for example, granulated sugar), or coffee beans. As the
particulate carrier, particles having an average particle size of
75 .mu.m to 2000 .mu.m, e.g., 75 .mu.m to 350 .mu.m may be suitably
used.
[0021] The glucan film is composed of, for example, pullulan,
maltodextrin or hydroxypropyl cellulose, and is water-soluble.
[0022] The flavorant may be one for food or tobacco use. Examples
of such flavorant include lavender, cinnamon, cardamom, celery,
clove, cascarilla, nutmeg, sandalwood, bergamot, geranium, honey
essence, rose oil, vanilla, lemon, orange, mint, cinnamon, caraway,
cognac, jasmine, chamomile, menthol, cassia, ylang ylang, sage,
spearmint, fennel, pimento, ginger, anise, coriander, and coffee
essential oils.
[0023] FIG. 1 is an enlarged schematic cross sectional view of a
flavor bead 10 according to the first embodiment of the present
invention. The flavor bead 10 includes a particulate carrier (core)
12, whose surface is covered by a glucan film 14. The glucan film
14 contains the flavorant.
[0024] The glucan film 14 containing the flavorant may be formed
from an aqueous solution or dispersion of the flavorant and glucan.
In the aqueous solution or dispersion, the flavorant is preferably
used in an amount corresponding to 20% or less (but more than 0%)
of the weight of the glucan. The glucan film 14 is not particularly
limited in its thickness. However, in view of releaseability of the
flavor during smoking, the glucan film is preferably formed with
glucan in an amount corresponding to 0.25% to 5% of the weight of
the finished flavor bead.
[0025] The flavor bead according to the first embodiment may be
produced, for example, by the following method. Namely, the
particulate carriers composed of calcium carbonate or the like are
charged into a fluidized-bed granulation drier, and an aqueous
glucan solution or dispersion containing the flavorant is
continuously or intermittently sprayed onto the surface of the
particulate carriers while blowing, e.g., warm air at 80.degree. C.
or lower into the granulation drier, followed by drying. In this
case, the carriers are immediately cooled depending on the type of
the flavorant or the composition of the glucan solution. In this
manner, a glucan film holding the flavorant is formed on the
surface of the particulate carrier.
[0026] In the flavor bead according to the first embodiment, since
the flavorant is contained within the glucan film, which has a low
gas permeability, the evaporation and degradation of the flavorant
during storage can be suppressed. Only after contact with tobacco
mainstream smoke during smoking, the glucan film is partially
dissolved mainly by highly polar components (for example, water) in
the tobacco mainstream smoke, and releases the flavorant component
which disperses into the mainstream smoke, thus allowing stable
tasting of the flavor of the flavorant. The flavor bead of the
present invention does not require the application of external
force to taste the flavor as done in the case of microcapsules.
[0027] FIG. 2 is an enlarged schematic cross sectional view of a
flavor bead 20 according to the second embodiment of the present
invention. In the flavor bead 20, the entire surface of a
particulate carrier (core) 22 is covered by a film 24 of a solid
flavorant such as menthol, and the entire surface of the solid
flavorant film 24 is covered by a glucan film 26.
[0028] As described later, the solid flavorant film 24 may be
formed by finely pulverizing crystals of the solid flavorant such
as menthol, mixing the resultant solid flavorant fine particles
with the particulate carrier 12, thereby adhering the solid
flavorant fine particles to the particulate carrier 22, melting the
solid flavorant fine particles on the particulate carrier 22 by
heating, and then recrystallizing the solid flavorant by cooling.
In order to prevent the solid flavorant such as menthol from
growing into columnar crystals during cooling, it is preferred that
a crystal growth inhibitor such as a fatty acid, glycerol or
propylene glycol be added to the solid flavorant. The crystal
growth inhibitor may be used in an amount corresponding to 0.1 to
1.0% of the weight of the solid flavorant such as menthol. The
solid flavorant film 14 may contain a flavorant other than the
solid flavorant.
[0029] The solid flavorant film 24 is not particularly limited in
its thickness. However, the solid flavorant film 24 is preferably
formed with the solid flavorant in an amount corresponding to 1 to
20% of the weight of the finished flavor bead.
[0030] The glucan film 26 may be formed from an aqueous solution or
dispersion of glucan. The glucan film 26 is not particularly
limited in its thickness. However, in view of holdability of the
flavor of the solid flavorant at non-smoking stages and of
releaseability of menthol during smoking, the glucan film 26 is
preferably formed with glucan in an amount corresponding to 0.25%
to 5% of the weight of the finished flavor bead.
[0031] The flavor bead according to the second embodiment may be
produced by, for example, the following method. Namely, the
particulate carriers and fine particles of the solid flavorant
crystals, and as necessary, the crystal growth inhibitor and other
flavorant are mixed and heated in a ribbon mixer. During the early
stages of the mixing, the fine particles of the solid flavorant
crystals adhere to the surfaces of the particulate carriers, and
the fine particles of the solid flavorant crystals begin melting
when the heating temperature reaches the melting point of the solid
flavorant (for example, about 42.degree. C. for menthol). Stirring
and mixing are further continued thereby uniformly applying the
molten solid flavorant to the surfaces of the particulate carriers.
After the mixing under heating, the particulate carriers are
immediately cooled by, for example, cooling the can body of the
ribbon mixer, or blowing cold air into the ribbon mixer. The molten
solid flavorant is recrystallized by the cooling treatment to cover
the surfaces of the particulate carriers as a film. The particulate
carriers covered with the solid flavorant films are charged into a
fluidized-bed granulation drier, and an aqueous solution or
dispersion of glucan is intermittently sprayed onto the particulate
carriers while blowing, for example, warm air at 40.degree. C. or
lower into the granulation drier, followed by cooling. In this
manner, a glucan film is formed on the surface of the solid
flavorant film formed on the surface of the particulate
carrier.
[0032] Alternatively, the flavor bead according to the second
embodiment may also be produced by forming a solid flavorant film
on the surfaces of the particulate carriers as described above, and
spraying an aqueous solution or dispersion of glucan onto the
particulate carriers having the solid flavorant films in a ribbon
mixer or a rolling granulator, thereby covering the solid flavorant
film with the glucan film, followed by cooling.
[0033] In the flavor bead according to the second embodiment, since
the solid flavorant film formed on the surface of the particulate
carrier is covered by the glucan film, which has a low gas
permeability, menthol is prevented from evaporating or adhering to
charcoal during storage under ordinary conditions. When the glucan
film contacts with the hydrophilic components such as water
contained in mainstream smoke emitted during smoking of the
cigarette, the glucan film is partially deformed and dissolved,
whereby the flavor is released from the underlying solid flavorant
film and can be tasted. The flavor bead of the present invention
does not require the application of external force to taste the
flavor as done in the case of microcapsules.
[0034] A cigarette filter according to the present invention
contains the flavor beads of the present invention.
[0035] A cigarette provided the filter of the present invention
will be described below with reference to FIGS. 3 and 4. In FIGS. 3
and 4, similar elements are designated by the same reference
numerals.
[0036] FIG. 3 is a schematic cross sectional view of a cigarette
(filter-tipped cigarette) 30 provided with a cigarette filter
according to one embodiment of the present invention. The
filter-tipped cigarette 30 includes a cigarette portion 32 composed
of a tobacco filler 321 such as cut tobacco wrapped with a
cigarette paper 322. The cigarette portion 32 is similar to that
included in an ordinary cigarette.
[0037] A filter portion 34 is attached to one end of the cigarette
portion 32. The filter portion 34 is composed of a charcoal filter
section 341 provided directly adjacent to one end of the cigarette
portion 32, and another filter section 342 containing the flavor
beads provided at the downstream end of the charcoal filter
section, viewed in the flow direction of mainstream smoke.
[0038] The charcoal filter section 341 is formed by wrapping, e.g.,
cellulose acetate fibers 341a, in which charcoal particles 341b are
dispersed, with a filter wrapping paper 341c. The charcoal filter
section 341 is similar to that included in an ordinary charcoal
filter.
[0039] The filter section 342 containing the flavor beads is formed
by wrapping, e.g., cellulose acetate fibers 342a, in which flavor
beads FB of the present invention are dispersed, with a filter
wrapping paper 342b.
[0040] The filter portion 34 composed of the filter sections 321
and 322 is attached to the cigarette portion 32 with a tipping
paper 36.
[0041] FIG. 4 is a schematic cross sectional view of a cigarette
(filter-tipped cigarette) 40 provided with a cigarette filter
according to another embodiment of the present invention. In the
filter-tipped cigarette 40, a filter portion 42 attached to the
cigarette portion 32 with the tipping paper 36 is composed of a
charcoal filter section 341 which is directly attached to one end
of the cigarette portion 32, and a plain filter section 422 which
is provided spaced apart from the charcoal filter section 341. The
filter portion 42 is entirely wrapped with a filter wrapping paper
46. The plain filter section 422 is composed of, for example, tow
of cellulose acetate fibers 422a. The flavor beads (FB) of the
present invention are filled in a cavity 44 between the charcoal
filter section 341 and the plain filter section 422.
[0042] The present invention will be further described below with
reference to specific Examples, but the present invention should
not be limited to these Examples.
Example 1
[0043] 2% by weight of a coffee oil was added to a previously
prepared aqueous dispersion of pullulan containing 10% by weight of
pullulan. The mixture was vigorously stirred in an emulsifier
(emulsifier rotation speed of 2500 rpm), thus preparing a flavorant
dispersion. On the other hand, 100 g of calcium carbonate particles
having an average particle size of 250 .mu.m were charged into a
fluidized-bed granulation drier, and immediately the flavorant
dispersion was intermittently sprayed onto the particles (repeated
cycles each consisting of spraying for 1 minute and cessation for
30 minutes), while blowing warm air at 75.degree. C. into the drier
at a flow rate of 0.6 m/second, thereby spraying 10 g in total of
the flavorant dispersion onto the surfaces of calcium carbonate
particles, followed by drying. Thereafter, the inside of the
fluidized bed was immediately cooled to room temperature, thus
obtaining desired flavor beads.
Example 2
[0044] 100 g of calcium carbonate particles having an average
particle size of 250 .mu.m were charged into a fluidized-bed
granulation drier, and an aqueous flavorant mixture solution
containing 1% by weight of a tobacco flavorant and 9% by weight of
pullulan, added with vanillin, was continually sprayed onto the
particles, while blowing warm air at 30.degree. C. into the drier
at a flow rate of 1.0 m/second, thereby spraying 5 g of the aqueous
mixture solution onto the surfaces of the calcium carbonate
particles, followed by drying. Thereafter, the temperature of the
warm air was immediately decreased to room temperature, and the
particles were cooled at a flow rate of 0.4 m/second, thus
obtaining desired flavor beads.
Example 3
[0045] 1% by weight of coffee oil and 0.5% by weight of lecithin
were added to a previously prepared aqueous dispersion of pullulan
containing 10% by weight of pullulan. The mixture was vigorously
stirred in an emulsifier (emulsifier rotation speed of 7500 rpm, 15
minutes), thus preparing a flavorant dispersion. On the other hand,
300 g of ground coffee bean particles having a particle size of 250
.mu.m to 1.4 mm were charged into a rotating fluidized-bed
granulation drier (SFC-MINI, manufactured by Freund Corporation),
and the perforated disc at the bottom and the mixer blades to
prevent lumping were rotated at about 500 rpm and about 400 rpm,
respectively, while blowing warm air at 75.degree. C. into the
direr at a flow rate of 0.6 m/second, thereby forming a fluidized
bed of the ground coffee particles. The flavorant dispersion kept
at 40.degree. C. was continuously sprayed onto the fluidized bed,
thereby spraying 90 g in total of the flavorant dispersion on the
surface of the ground coffee particles, followed by drying.
Thereafter, the temperature of the warm air was immediately
decreased to room temperature, and the particles were cooled at a
flow rate of 0.4 m/second, thus obtaining desired flavor beads.
Example 4
[0046] Filter-tipped cigarettes as shown in FIG. 3 were made using
the flavor beads obtained in Examples 1 to 3, respectively. In each
case, the amount of the flavor beads added to the filter section
342 was 100 mg at maximum for 10 mm of the filter length. These
cigarettes did not emit the flavor of the flavorant during storage.
However, the flavor could be stably tasted when these cigarettes
were smoked.
Example 5
[0047] 90 g of calcium carbonate particles having an average
particle size of about 200 .mu.m, 10 g of menthol fine powder,
which had been obtained by pulverizing menthol crystals, and 0.5 g
of glycerol were charged into a ribbon mixer. The contents were
heated to 40.degree. C. while stirring, and further mixed for 5
minutes. The menthol was completely molten, and allowed to adhere
to and coat the calcium carbonate particles. Subsequently, cold air
at 15.degree. C. was blown into the ribbon mixer to cool the
particles. Thus, the calcium carbonate particles whose surfaces
were each coated with menthol crystal film were obtained. The
calcium carbonate particles having the menthol films were charged
into a fluidized-bed granulator, and immediately a 5% by weight
aqueous solution of pullulan was intermittently sprayed on the
particles while blowing warm air at 40.degree. C. into the
granulator at a flow rate of 1.0 m/second, thereby spraying 15 g in
total of the pullulan aqueous solution onto the calcium carbonate
particles. Thereafter, the particles were cooled to 25.degree. C.,
thus obtaining desired menthol-flavor beads.
Example 6
[0048] The filter-tipped cigarettes as shown in FIG. 3 were made
using the menthol-flavor beads obtained in Example 5. The amount of
the menthol-flavor beads added to the filter section 342 was 3 mg
in terms of menthol per cigarette. The cigarettes did not emit the
flavor of menthol under ordinary storage conditions. However, the
menthol flavor could be stably tasted when these cigarettes were
smoked.
* * * * *