http://rdf.ncbi.nlm.nih.gov/pubchem/patent/RU-2445846-C1
Outgoing Links
| Predicate | Object |
|---|---|
| assignee | http://rdf.ncbi.nlm.nih.gov/pubchem/patentassignee/MD5_e42fdf5271dd89919dfff5d9f1e32616 |
| classificationIPCInventive | http://rdf.ncbi.nlm.nih.gov/pubchem/patentipc/A24B13-00 |
| filingDate | 2010-11-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| grantDate | 2012-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| inventor | http://rdf.ncbi.nlm.nih.gov/pubchem/patentinventor/MD5_5858906cab3f4e73d7e0de972cebce89 |
| publicationDate | 2012-03-27-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| publicationNumber | RU-2445846-C1 |
| titleOfInvention | Method for production of non-smoking products of rustic tobacco |
| abstract | FIELD: tobacco industry. n SUBSTANCE: invention is intended for usage in production of non-smoking nicotine-containing products like water naswar. The method involves preparing recipe ingredients, extracting allspice with liquid carbon dioxide with corresponding miscella separation, cutting rustic tobacco and oyster plant, drying them in a microwave field at preset process parameters. Then one mixes the components, impregnates them with separated miscella with simultaneous increase of pressure, performs depressurisation to atmospheric value with simultaneous freezing of the mixture; then one proceeds with subliming and removal of carbon dioxide with simultaneous swelling of the mixture; one adds to it mango juice concentrate, sugar syrup, calcium and/or magnesium citrate and water and moulds the produced mixture to produce the target product. n EFFECT: invention ensures production a new non-smoking nicotine-containing rustic tobacco product with improved organoleptic properties and extended storage life combined with decreasing losses of flavouring substances and initial raw material nicotine. |
| priorityDate | 2010-11-23-04:00^^<http://www.w3.org/2001/XMLSchema#date> |
| type | http://data.epo.org/linked-data/def/patent/Publication |
Incoming Links
Total number of triples: 34.