摘要:
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.
摘要:
There is provided a flavor-containing material for cigarette in which a flavor is coated with a polysaccharide without need of addition of a gelling agent such as a metal chloride.
摘要:
A cut piece of a flavor-containing sheet comprising a non-volatile matrix and a flavor dispersed in the non-volatile matrix, characterized in that the cut piece has a hexahedral shape; a ratio of an area of cutting planes to a volume is 3.0 or less; a ratio of a length of a long side to that of a short side is 10 or less; and the length of the long side is less than a diameter of a cigarette rod to be produced.
摘要:
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 including at least one of carrageenan and gellan gum, a flavor, an emulsifier and 70 to 95 wt% of water, has the flavor content of 100 to 1000 wt% based on the polysaccharide, 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.
摘要:
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.
摘要:
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.
摘要:
A cigarette comprising a tobacco rod in which a tobacco filler containing cut tobacco is wrapped with a cigarette paper, the tobacco rod being constituted by a distal end portion, a proximal end portion and a center portion, and a filter, the proximal end portion being connected to the filter, wherein the distal end portion comprises a volatile flavor-containing material incorporated in a gel of a polysaccharide, the center portion comprises the volatile flavor-containing material or does not comprise the volatile flavor-containing material, the proximal end portion comprises the volatile flavor-containing material or does not comprise the volatile flavor-containing material, and there is no case where both the center portion and the proximal end portion comprise the volatile flavor-containing material.