JPS6114790B2 - - Google Patents

Description

[Detailed description of the invention]

TECHNICAL FIELD The present invention relates to a method for expanding cut core bones used in tobacco materials using superheated steam. The previously known patented invention of Japanese Patent Publication No. 50-30159 describes a method of swelling tobacco core cuts using superheated steam, but this method cannot cover a wide area due to the short transportation time in the drying tube, and Since the contacting superheated steam flow is also constant, the effect of removing the bad habits of shredded tobacco is limited, and it is difficult to remove the bad habits that are difficult to volatilize, and the rapid drying causes large variations in moisture content, making process control difficult. It had the following drawback. The purpose of the present invention is to eliminate the above-mentioned drawbacks by increasing the chances of contact with superheated steam flow, thereby effectively modifying the chopped bones that contain many bad taste components, and making the aroma and taste excellent. At the same time, 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. An apparatus for implementing the present invention will be described in detail below with reference to the drawings. The apparatus of the present invention is composed of a water adding section A and a heating drying section B, which are installed in sequence. A quantitative supply conveyor 1 is provided in the pre-process of the water addition section A. The water adding section A is equipped with a cylinder 2 which is supported and rotated by four rollers 11 which are rotated by power supplied from a drive section 6 provided on a pedestal 14. A scraping pin 15 is provided on the inner surface of the cylinder 2, a water nozzle 16 is further provided on the inlet side of the cylinder 2, and a jacket is provided on the outer surface of the cylinder 2 that is connected to a duct that is sequentially connected to the blower 12 and the erofin 13. 10 are provided.
A take-out conveyor 3 is located below the exit side of the water addition section, and is connected to a supply conveyor 27 that leads to the heating and drying section. The heating drying section B includes a vibrating conveyor 28 having a large number of holes on its conveying surface, a drying chamber 4 installed by a support (not shown) so as to cover the conveying surface of the vibrating conveyor 28, the vibrating conveyor 28, and the drying chamber. 4 and the inlet B of the drying chamber 4.
-1, an outlet rotary valve 20 provided at the outlet B-2 of the drying chamber 4, an exhaust port 24 provided at the ceiling B-3 of the drying chamber 4, and an exhaust port 24 provided at the ceiling B-3 of the drying chamber 4. A fan 17 communicating with the exhaust port 24 and a live steam supply section 1 communicating with the fan 17
8 and a superheater 25, and a duct 2 communicating from the superheater 25 to the lower chamber of the conveying surface of the vibrating conveyor 28.
It consists of 9. The superheated steam supplied to the conveying surface of the vibrating conveyor 28 through the duct 29 is transferred to the exhaust port 24 of the drying chamber 4.
Part of the live steam is supplied from the live steam supply section 18 to the steam sucked and circulated by the fan 17, and
It is generated by heating to a predetermined temperature in the range of 130 to 330°C using the superheater 25. The supply rotary valve 19 is connected to the vibrating conveyor 2.
An outlet rotary valve 20 is provided above one end of the vibrating conveyor 28, and an outlet rotary valve 20 is provided below the other end of the vibrating conveyor 28.
will be placed. The supply rotary valve 19, the outlet rotary valve 20, the seal member 8, and the exhaust port 24 are communicated with the fan 17, so that the drying chamber 4 is formed in a substantially airtight state. Note that 26 in the figure is a duct for exhausting part of the contaminated circulating steam, and a damper (not shown) is interposed in this duct 26 for regulating the amount of exhaust. 23 is a vibrator with adjustable transport speed provided at the bottom of the vibrating conveyor 28, 9 is a support of the vibrating conveyor, and 22 is a spring provided near the center of the support. A take-out conveyor 5 is provided below the outlet rotary valve 20. The shredded mid-bones are introduced into the water addition section A by the quantitative supply conveyor 1, water is added to 30 to 60% by weight by the water addition nozzle 16, and the mixture is stirred and mixed in the cylinder for 3 to 5 minutes, during which time water is removed from the jacket 10.
By heating it, it penetrates uniformly into the tobacco tissue and swells the cut bones. The swollen cut bones are introduced from the supply conveyor 27 to the vibrating conveyor 28 through the supply rotary valve 19. The introduced mid-bone cut pieces are transported to a drying room for 0.5 to 1 minute using vibration adjustment means (not shown) of the vibrator 23, and are brought into contact with a superheated steam flow of 170 to 330°C or subjected to vibration adjustment. Depending on the method, the drying indoor transportation time is set to 2 to 6 minutes, and the temperature is 130℃ to 250℃.
or by setting the transport time in the drying room to 3 to 9 minutes using a vibration adjustment means and moving it on the vibrating conveyor 28 by contacting with a superheated steam flow of 130°C to 180°C. It is dried while passing through the outlet rotary valve 20 and taken out of the system. When the cut bones pass over the conveying surface of the vibrating conveyor 28, they are expanded by the action of the superheated steam flow. 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 chopped backbone has many opportunities to come into contact with the superheated steam flow, so that the bad habit ingredients that are difficult to volatilize and give off a feeling of disgust or suffocation are removed, resulting in a pleasant aromatic flavor with a relaxing feeling. Next, a more detailed explanation will be given with reference to examples. Example 1 The cut bone was a mixture of yellow species and native species in a ratio of 6:4, containing an addictive ingredient that gives a feeling of disgust or suffocation, and the width of the cut was 0.2 mm. The processing conditions are a superheated steam temperature of 170°C, a finished moisture content of 16% by weight, and a constant mixing ratio. Table 1 shows the swelling ratio and flavor results under the treatment conditions. Here, the mixing ratio = core cutting flow rate / superheated steam flow rate expansion rate = compression height of treated product - compression height of control product / compression height of control product x 100. The control product shows the raw material before treatment. The compressed height 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. The aroma is 10
The flavor quality was evaluated by a panel of experts using the evaluation points shown below.

[Table] Evaluation score: 0: Same as the control product +1.0: Slightly better than the control product. +2.0: Much better than the control product. +3.0: Very good compared to the control product. −1.0: Slightly worse than the control product. −2.0: Significantly 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.
- Shows the aroma and taste evaluation when compared with the invention method of patent No. 30159.

[Table] From Table 1, it can be seen that when the transportation time is increased, the swelling rate is maintained and the flavor becomes better as the bad ingredients are removed. 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 the drawing]

Fig. 1 is a front partial cutaway view showing the water addition section, Fig. 2 is a sectional view of Fig. 1, Fig. 3 is a front partial cutaway view showing the heating drying section, and Fig. 4 is a sectional view of Fig. 3. . A... Water application section, B... Heat drying section, 28... Vibration conveyor, 16... Water addition nozzle, 19... Supply rotary valve, 20... Outlet rotary valve.

Claims (1)

[Claims] 1. By pre-hydrating the tobacco bones to 30-60% by weight and then bringing them into contact with a stream of superheated steam,
A method for expanding tobacco cut bones includes a vibrating conveyor having a large number of holes on a conveying surface, a drying chamber installed via a sealing member so as to cover the conveying surface of the vibrating conveyor, and a drying chamber installed in the drying chamber. The vibration of the heating drying section, which is composed of a fan communicating with a provided exhaust port, a live steam supply section and a superheater communicating with the fan, and a duct communicating from the superheater to the lower chamber of the conveying surface of the vibrating conveyor. A method for expanding tobacco shredded tobacco bones, which comprises introducing the water-added shredded tobacco into a conveyor and bringing them into contact with a superheated steam flow at 130 to 330°C supplied to the vibrating conveyor through the duct.