(19)
(11) EP 1 723 858 A1

(12) EUROPEAN PATENT APPLICATION

(43) Date of publication:
22.11.2006 Bulletin 2006/47

(21) Application number: 05256923.3

(22) Date of filing: 09.11.2005
(51) International Patent Classification (IPC): 
A24B 15/10(2006.01)
(84) Designated Contracting States:
AT BE BG CH CY CZ DE DK EE ES FI FR GB GR HU IE IS IT LI LT LU LV MC NL PL PT RO SE SI SK TR
Designated Extension States:
AL BA HR MK YU

(30) Priority: 16.05.2005 IN mu05902005

(71) Applicant: Fazlani, Arif Abdul Kader
Mumbai 400 021 (IN)

(72) Inventor:
  • Fazlani, Arif Abdul Kader
    Mumbai 400 021 (IN)

(74) Representative: Williams, Paul Edwin et al
Ablett & Stebbing Caparo House 101-103 Baker Street
London W1U 6FQ
London W1U 6FQ (GB)

   


(54) A smoking composition and method for manufacturing the same


(57) The invention provides a smoking composition for a Hookah. Various flavours both natural and synthetic may be added to improve the quality of smoke and impart good smell. A method of making the smoking composition is also disclosed.


Description


[0001] This invention relates to a smoking composition.

[0002] This invention particularly relates to a smoking composition for use with a smoking device called a 'Hookah'.

[0003] Still particularly, what is envisaged in accordance with this invention is a flavoured smoking composition, for use as a substitute for conventional smoking compositions for aiding the cessation of tobacco use.

[0004] Hookah is also known as the narghile, water pipe and hubby-bubbly. Hookahs were first used five centuries ago in India and they are a device still employed today.

[0005] Hookah is a device which permits smoking but reduces the harmful effects by means of eliminating excess nicotine by passing the smoke through water.

[0006] The Hookah consists of several sections; the pipe, the head, the body, the hose, and the mouthpiece.

[0007] The pipe, is outside the Hookah located at its highest point. The head is a piece between the pipe and the body. It is made of hard materials in order for it to be resilient. The upper portion is shaped so as to hold the pipe, and this part was decorated with carvings. The head is generally made of brass, copper, or bronze. Very special ones are made of silver. Near the point where these are connected to the body, there is a nipple-like protrusion onto which the hose is attached.

[0008] The bottle, or body, most often is in the form of a pitcher with a narrow neck and broad belly. The bottle contains water, and there is a thin hose descending from the pipe. Because of this hose, the smoke coming in is cleaned somewhat in the water and at least some of the nicotine from the tobacco is eliminated. The hose is a flexible tube capable of being bent every which way and is attached to the nipple-like protrusion on the upper portion of the head connected to the body. This serves to conduct the smoke cleansed in the bottle to the mouth.

[0009] Hookah s are used as follows. First the tobacco is set in the pipe and lit charcoal is placed on top of it. When the mouthpiece at the end of the hose is placed in the mouth and inhaled upon, the air in the space at the top of the bottle passes through the pipe with the smoke and enters the water through the tube attached to it which extends into the water. Cleansed by the water, the smoke collects in the empty space at the top of the bottle and when the Hookah hose is sucked upon, the smoke washed and somewhat purified of its nicotine enters the mouth.

[0010] Currently the tobacco used in Hookah is the conventional tobacco dust and leaves mixture. This conventional tobacco has the same limitations as for conventional tobacco used in cigarettes and cigars or pipe tobacco.

[0011] The smoke generated by the hookah has a particularly acrid smell which is obnoxious to the non- smoker and a beginner smoker. It is also desirable to have a stable smoking composition with a more pleasant flavour and smell.

[0012] This invention relates to a flavoured and pleasant smoking composition for hookah, for use as a substitute for conventional smoking compositions for aiding the cessation of tobacco use.

[0013] The present invention seeks to provide a flavoured smoking material for use in a hookah which yields a smoke having a substantially lower amount of undesirable components than tobacco smoke, while at the same time having an acceptable taste and smouldering rate.

[0014] The present invention seeks to provide a smoking composition for a hookah containing a natural smoking material base exhibiting the aforesaid properties.

[0015] The present invention seeks to provide an alternative, natural, healthy material adapted for incorporation in a smoking composition which suppresses the natural strong smell of tobacco and imparts a light vibrant fruity flavour and smell.

[0016] The present invention seeks to provide a smoking composition for a 'hookah' which during use has a pleasant smell.

[0017] The present invention seeks to provide a flavoured composition for use as a tobacco substitute for aiding in the cessation of tobacco use.

[0018] The present invention seeks to provide a means for people to reduce their addiction for nicotine at relatively low cost.

[0019] The present invention seeks to provide a composition for minimising the craving a person would normally experience when that person attempts to reduce their use of nicotine containing products or stop using such products altogether, whilst strengthening the person's immune system allowing that person to stop smoking tobacco with very little effort.

[0020] The present invention relates to a mixture of tobacco and other products that can be used as a pleasant substitute for tobacco.

[0021] The present invention provides both an improved flavoured smoking material and a novel method for its preparation.

[0022] The smoking composition of this invention for hookah has a good smouldering rate, pleasant taste, good aroma and all round satisfying smoking characteristics, in addition to the aforementioned advantages. The end result is the production of a smoking material having acceptable burning and smoke characteristics.

[0023] The smoking composition of this invention preferably has a plurality of flavours and colours. These flavours have to be added at critical stages in the process of manufacture of the composition and in critical quantities to ensure that the flavours remain till the end of the shelf life of the product.

[0024] It is an object of this invention to seek to provide novel smoking preparations, which deliver smoke of reduced acrid smell and pleasant flavour under normal smoking conditions.

[0025] According to the present invention there is provided a smoking composition for a hookah containing an intimate mixture having moisture content ranging from 15% to 30% and a brix content of 45-65%, the composition comprising

i) cleaned , sterilized, sieved tobacco fibres with or without addition of cellulosic fibres of length ranging from 4-40 mm;

ii) at least one humectant selected from a first group of humectants containing glycerine and sorbitol ;

iii) at least one humectant selected from a second group of humectants consisting of propylene glycol ,ethylene glycol, polydextrose, mannitol and triacetin;

iv) at least one saccharide from a group of saccharides comprising sugar, molasses, malt syrup, corn syrup, honey, glucose, dextrose and stevia;

v) at least one preservative selected from a group of preservatives consisting of sodium benzoate, propionic acid, sulphur dioxide and sorbic acid;

vi) at least one flavour selected from a group of flavours consisting of natural flavours comprising apple flavour, aniseed flavour, mint flavour, peppermint flavour, strawberry flavour, spearmint flavour, clove flavour, cardamom flavour, cinnamon flavour, mixed fruit flavour, peach flavour, pineapple flavour, banana flavour, mango flavour; raspberry flavour, melon flavour, orange flavour, lime flavour, grape flavour tobacco flavour, ginger flavour, licorice flavour and chocolate flavour and a group of synthetic flavourants consisting of citric acid, fumaric acid, ascorbic acid, tartaric acid and lactic acid;

vii) a flavour enhancer;and

viii) at least one colouring agent selected from a group of colouring agents consisting of red, reddish brown, brownish red, blackish brown.



[0026] The smoking composition of the present invention preferably comprises

i) 10-85 % of total mass of composition comprising tobacco fibres;

ii) 0- 15% of cellulosic material other than tobacco;

iii) 2- 25% of the first humectant;

iv) 0.10-12% of the second humectant;

v) 12-65% of the saccharide

vi) 0.07-0.8 % of preservatives;

vii) 0.8- 13% of natural flavours;

viii) 0.8- 0.7% of synthetic flavours; and

ix) 1-12% of vanilla powder as flavour enhancer.



[0027] Preferably, the cellulosic material other than tobacco is selected from a group of cellulosic materials consisting of bagasse, wheat chaff, corn stalks, drum sticks or a combination of any of the materials.

[0028] According to the present invention there is also provided a method of manufacturing the smoking composition of the present invention comprising the steps of;

i) cleaning, sieving the tobacco with or without other cellulosic material ;

ii) chopping the cleansed tobacco with or without other cellulosic material to obtain a chopped fibre matrix of length of 4 to 40 mm;

iii)preparing a lightly caramelized aqueous solution of a dispensed quantity of saccharide in boiling water, adding a flavouring agent to the saccharide solution, adding the cooled flavour containing saccharide solution to the matrix and mixing gently;

iv)allowing the saccharide containg matrix to react for a period of at least 24 hours;

v) adding a preservative to the saccharide matrix;

vi) adding a humectant and colouring agent to the preservative containing saccharide matrix and gently mixing;

vii) allowing the mixture produced in step-vi) to mature for at least 10 days with gentle mixing intermittently throughout the period to obtain a mature mixture;

viii) adding a further quantity of saccharide together with dispensed quantity of flavours to the matured mixture to obtain a flavoured mature mixture;

ix) adding a flavour enhancer dissolved in a humectant to the flavoured mature mixture;

x) allowing the flavoured mature mixture with flavour enhancer to mature for a further period of atleast 36 hours;

xi) adding a humectant to the mixture produced at the end of step-x and allowing the additional humectant containing flavour enhanced mixture to mature for a further period of 15 days;

xii) adjusting the moisture and brix content of the final composition to obtain a smoking composition in which the moisture content ranges from 15-30% and the brix content ranges from 45-65%;

xiii) packing the smoking composition in air tight pouches for further use.



[0029] A preferred composition of the present invention comprises an intimate mixture of tobacco, saccharides of the type herein below defined and particular filler in amounts specified herein fulfils the aforesaid requirements.

A] Flavored 'Hookah' with sugar-



[0030] 
a) Base matter- Tobacco with or without cellulosic material 15-82%
b)Saccharide solution- Sugar/ molasses/ malt syrup/corn syrup/Honey 12-65%
c) Humectant -(1)- Glycerine/ Sorbitol, 2-25%
d) Humectant -(2) - Propylene glycol, Polydextrose, ethylene glycol, Mannitol, Triacetin.- 0.10-12.%
e) Flavour(1)- Ctric acid, Fumaric acid, Ascorbic acid, Tartaric acid, Lactic acid -0.08-7.0%
f) Preservatives - Sodium benzoate, Propionic acid, Sorbic acid, Sulphur dioxide -0.08-0.7 %
g) Flavour enhancer - Vanilla powder -0.09-6.0 %
h)Colouring agent- Red, Reddish brown, Brownish red, Blackish brown -0.05-4%
i)Flavour(2) - Apple, Aniseed, Strawberry, Mixed fruit, Chocolate, tobacco,
synthetic flavours such as menthol.		 -0.8-13%



Potassium nitrate (KNO3)
KNO3 may be used in an aqueous solution to treat leaves to augment flagration of the end product so that it is made useable for hookah smoking purposes.



Colourant- Colour is added to give the product an attractive colour.



Humectants are substances having hydrophilic properties and a stabilizing effect on the water content in a material, maintaining water content in a narrow range regardless of humidity fluctuations. They prevent the drying of the exposed end of the cigarettes.



[0031] Preferred embodiments for making a 100 Kg bagasse based smoking composition:
Tobacco : 14 - 50 Kg (16.57kg)
Additional cellulosic material : 0- 15 kg
Saccharide solution : 30 - 62 Kg (55.91kg)
Glycerine : 10 - 37 Kg (21 kg)
Propylene glycol : 2 - 0.17 Kg (0.9 kg)
Citric acid : 0.15 - 0.70 Kg (0.17kg)
Sodium benzoate : 0.08 - 3 Kg (0.09 kg)
Vanilla powder : 0.08 - 0.23 Kg (0.09kg)
Colour : 0.08 - 1.10 Kg (0.05 kg)
Flavour : 0.88 - 8 Kg (5.22 kg)
Potassium nitrate : 0.15 - 0.20Kg (150 gm)


[0032] A preferred method of manufacture of the smoking composition of the present invention is as follows.

[0033] The tobacco with or without other cellulosic material, (bagasse/ cellulose fibres/ drumsticks / Corn stalks/ wheat chaff) are cleaned and sterilized by manual and steam treatment and objectionable foreign particulate matter are removed.
  1. 1) The tobacco and with or without other cellulosic material (14-50Kg) after the initial treatment is cut to a length of 4 to 40 mm in a cutting machine.
  2. 2) The drums are washed throughly with acetone to remove any flavour or smell associated with flavours from earlier processing.
  3. 3) Before processing, the cellulosic material is once again sieved to remove any remaining traces of dust.
  4. 4) A measured volume of water (12.52 -45 kg) is taken and boiled in which a weighed quantity of saccharide (18-65 Kg) is added. This is then mixed well (The saccharide solution is prepared in excess). The total volume weighs 30.52 - 110 Kg.
  5. 5) The saccharide solution is heated (60- 80 degrees Celsius) and when it starts turning light brown, weighed quantity (0.15-0.70 Kg) of flavouring agent such as citric acid is added and mixed with it with the help of a spoon stirrer.
  6. 6) The above solution is cooled and weighed.
  7. 7) The solution from step-6) is mixed with a weighed quantity of tobacco and with or without other cellulosic material (14-50Kg) in a machine.
    This mixture is allowed to remain as such for 24 hours.
  8. 8) After 24 hours a weighed quantity of a preservative such as sodium benzoate (0.1- 3Kg) is added to it and mixed well.
  9. 9) Weighed quantities of humectant such as glycerine (10-37Kg) and colour (0.08- 1.10) are taken and mixed together and this mixture is added to the tobacco and with or without other cellulosic material of step - 8 and mixed using a spoon stirrer.
    This mixture is allowed to remain as such for 10- 15 days where it is mixed thoroughly every day. This is to ensure that they do not settle at one place.
  10. 10) Next, measured volume of water (12.52 -45 kg) is boiled and measured weight of saccharide (18-65 Kg) is added to it. A portion of the solution (approximately one fourth) is mixed with tobacco and with or without other cellulosic material of step- 9).
  11. 11) A weighed quantity of the flavour (0.88- 8 Kg) is added to and mixed with the mixture of step-10). (Different flavors natural and synthetic can be added to suit the tastes of the smoker.)
  12. 12) A measured quantity humectant such as Propylene glycol (2- 0.17) is heated indirectly by placing the container on boiling hot water. This is followed by the addition of a measured quantity of vanilla powder (0.1-0.23), used as flavour enhancer, which is dissolved thoroughly by stirring. This is then added to the mixture of step-10) and mixed. The mixture is then allowed to mature for 3 days.
  13. 13) Whenever a Hookah order is to be packaged, the mixture is mixed with glycerine (humectant) (8.84- 31.5Kg). This final mixture is packed in drums and is allowed to mature for 15 days.
    The moisture in the final product ranges from 15 to 30 %
    with a brix value (Concentration of sugars) ranging from 45 to 65%.


[0034] The composition is then packed in airtight pouches for use as and when required.

[0035] The present invention will now be illustrated by way of example.

EXAMPLES


Example: 1



[0036] 
  1. 1) The tobacco was cleaned with steam and sieved to remove dust particles. The typical process included cleaning and sterilizing the tobacco, i.e. by manual and steam treatment.
    14.2 Kg of tobacco after the initial treatment was cut to a length of 20 mm in a cutting machine.
  2. 2) The drums were washed compulsorily with acetone to remove any flavour or smell associated with flavours from earlier processing.
  3. 3) Before processing, the tobacco was once again sieved to remove any remaining traces of dust.
  4. 4) 21 Kg of water was taken and boiled in which 30 Kg of cane sugar was added. This was then mixed well (The solution was prepared in excess). The total volume weighed 51 Kg.
  5. 5) The sugar solution was heated to 60 degrees Celsius and when it started turning light brown, 0.149 Kg of citric acid (flavouring agent) was added and mixed with it with the help of a spoon stirrer.
  6. 6) The above solution was cooled and weighed.
  7. 7) The solution from step-6 was mixed with 14.2Kg of tobacco in a machine. This mixture was allowed to remain as such for 24 hours.
  8. 8) After 24 hours 0.10 Kg sodium benzoate (preservative) was added to it and mixed well.
  9. 9) 18.50Kg of glycerine (humectant) and 0.08 Kg of red colour were taken and mixed together. This mixture was added to the tobacco of step - 8 and mixed using a spoon stirrer.
    This mixture was allowed to remain as such for 12 days and it was mixed thoroughly every day. This was to ensure that they do not settle at one place.
  10. 10) Next, 21 Kg of water was boiled and 30 Kg of cane sugar was added to it. 12.0Kg of the solution was mixed with the tobacco of step- 9.
  11. 11) 3.76 Kg of Apple flavour was added to and mixed with the mixture of step-10.
  12. 12) 0.60Kg of Propylene glycol was heated indirectly by placing the container on boiling hot water. This was followed by the addition of 0.10Kg of vanilla powder (used as flavour enhancer), which was dissolved thoroughly by stirring. This was then added to the mixture of step-10 and mixed. The mixture was then allowed to mature for 3 days.
  13. 13) When the Hookah order was to be packaged, the mixture was mixed with 8.42 Kg of glycerine. This final mixture was packed in drums and was allowed to mature for 15 days.
    The moisture in the final product was 20 % and the brix value was 50%
    The composition was then packed in airtight pouches for use.

Example: 2



[0037] 
  1. 1) The tobacco on arrival were cleaned with steam and sieved to remove dust particles. The typical process included cleaning and sterilizing the tobacco, both by manual and steam treatment.
    13.10 kgs of Cellulosic fibre ,comprising of
    Bagasse - 10kg, was added so that the total tobacco plus fibre mixture was 23.10 kg.
    After the initial treatment they were cut to a length of 30 mm in a cutting machine.
  2. 2) The drums were washed compulsorily with acetone to remove any flavour or smell associated with flavours from earlier processing.
  3. 3) Before processing, the tobacco-Cellulosic fibre mixture were once again sieved to remove any remaining traces of dust. Final tobacco-Cellulosic fibre mixture was 23 kg.
  4. 4) 15 Kg of water was taken and boiled in which 23 Kg of molasses was added. This was then mixed well (The solution was prepared in excess). The total volume weighed 38Kg.
  5. 5) The molasses solution was heated to 60 degrees Celsius and when it started turning light brown, 0.243 Kg of ascorbic acid (flavouring agent) was added and mixed with it with the help of a spoon stirrer.
  6. 6) The above solution was cooled and weighed.
  7. 7) The solution from step-6 was mixed with 23.10Kg of tobacco-Cellulosic fibre mixture. This mixture was allowed to remain as such for 24 hours.
  8. 8) After 24 hours 0.65Kg propionic acid (preservative) was added to it and mixed well.
  9. 9) 25Kg of sorbitol (humectant) and 0.26 Kg of brownish red colour were taken and mixed together. This mixture was added to the tobacco-Cellulosic fibre mixture of step - 8 and mixed using a spoon stirrer.
    This mixture was allowed to remain as such for 13days and it was mixed thoroughly every day. This was to ensure that they do not settle at one place.
  10. 10) Next, 15 Kg of water was boiled and 23 Kg of molasses was added to it. 9.5Kg of the solution was mixed with the bagasse of step- 9.
  11. 11) 6.052 Kg of menthol flavour was added to and mixed with the mixture of step-10.
  12. 12) 0.17Kg of polydextrose was heated indirectly by placing the container on boiling hot water. This was followed by the addition of 0.17Kg of vanilla powder (used as flavour enhancer), which was dissolved thoroughly by stirring. This was then added to the mixture of step-10 and mixed. The mixture was then allowed to mature for 3 days.
  13. 13) When the Hookah order was to be packaged, the mixture was mixed with 14.5Kg of sorbitol. This final mixture was packed in drums and was allowed to mature for 15 days.
    The moisture in the final product was 15 % and the brix value was 60%
    The composition was then packed in airtight pouches for use.

Example: 3



[0038] 
  1. 1) The tobacco materials on arrival were cleaned with steam and sieved to remove dust particles. The typical process included cleaning and sterilizing the tobacco material, both by manual and steam treatment.
    49.10 kgs of tobacco after the initial treatment they were cut to a length of 40 mm in a cutting machine.
  2. 2) The drums were washed compulsorily with acetone to remove any flavour or smell associated with flavours from earlier processing.
  3. 3) Before processing, the tobacco were once again sieved to remove any remaining traces of dust.
  4. 4) 10Kg of water was taken and boiled in which 15 Kg of malt syrup was added. This was then mixed well (The solution was prepared in excess). The total volume weighed 25Kg.
  5. 5) The malt syrup solution was heated to 70 degrees Celsius and when it started turning light brown, 0.515 Kg of fumaric acid (flavouring agent) was added and mixed with it with the help of a spoon stirrer.
  6. 6) The above solution was cooled and weighed.
  7. 7) The solution from step-6 was mixed with 49.10Kg of tobacco in a machine. This mixture was allowed to remain as such for 24 hours.
  8. 8) After 24 hours 0.17Kg sorbic acid (preservative) was added to it and mixed well.
  9. 9) 11.0 Kg of glycerine (humectant) and 0.65 Kg of brown colour were taken and mixed together. This mixture was added to the tobacco of step - 8 and mixed using a spoon stirrer.
    This mixture was allowed to remain as such for 13days and it was mixed thoroughly every day. This was to ensure that they do not settle at one place.
  10. 10) Next, 10.0Kg of water was boiled and 15 Kg of malt syrup was added to it. 6.25Kg of the solution was mixed with the cellulosic fibre of step- 9.
  11. 11) 12.92 Kg of aniseed flavour was added to and mixed with the mixture of step-10.
  12. 12) 0.26Kg of ethylene glycol was heated indirectly by placing the container on boiling hot water. This was followed by the addition of 0.17Kg of vanilla powder (used as flavour enhancer), which was dissolved thoroughly by stirring. This was then added to the mixture of step-10 and mixed. The mixture was then allowed to mature for 3 days.
  13. 13) When the Hookah order was to be packaged, the mixture was mixed with 11Kg of glycerine. This final mixture was packed in drums and was allowed to mature for 15 days.
    The moisture in the final product was 30 % and the brix value was 40%
    The composition was then packed in airtight pouches for use.

Example: 4



[0039] 
  1. 1) The cellulosic materials on arrival were cleaned with steam and sieved to remove dust particles. The typical process included cleaning and sterilizing the cellulosic material, both by manual and steam treatment.
    5.0 kgs of tobacco after the initial treatment they were cut to a length of 25 mm in a cutting machine.
  2. 2) The drums were washed compulsorily with acetone to remove any flavour or smell associated with flavours from earlier processing.
  3. 3) Before processing, the tobacco were once again sieved to remove any remaining traces of dust.
  4. 4) 17 Kg of water was taken and boiled in which 25 Kg of corn syrup was added. This was then mixed well (The solution was prepared in excess). The total volume weighed 42Kg.
  5. 5) The corn syrup solution was heated to 75degrees Celsius and when it started turning light brown, 0.480 Kg of tartaric acid (flavouring agent) was added and mixed with it with the help of a spoon stirrer.
  6. 6) The above solution was cooled and weighed.
  7. 7) The solution from step-6 was mixed with 5.0 Kg of tobacco in a machine. This mixture was allowed to remain as such for 24 hours.
  8. 8) After 24 hours 3.0Kg sodium benzoate (preservative) was added to it and mixed well.
  9. 9) 36.0 Kg of sorbitol (humectant) and 1.10 Kg of reddish brown colour were taken and mixed together. This mixture was added to the tobacco of step - 8 and mixed using a spoon stirrer.
    This mixture was allowed to remain as such for 13days and it was mixed thoroughly every day. This was to ensure that they do not settle at one place.
  10. 10) Next, 17.0 Kg of water was boiled and 25.0 Kg of corn syrup was added to it. 10.05Kg of the solution was mixed with the cellulosic fibre of step- 9.
  11. 11) 12.0Kg of strawberry flavour was added to and mixed with the mixture of step-10.
  12. 12) 2Kg of mannitol was heated indirectly by placing the container on boiling hot water. This was followed by the addition of 1.02Kg of vanilla powder (used as flavour enhancer), which was dissolved thoroughly by stirring. This was then added to the mixture of step-10 and mixed. The mixture was then allowed to mature for 3 days.
  13. 13) When the Hookah order was to be packaged, the mixture was mixed with 28.42Kg of sorbitol. This final mixture was packed in drums and was allowed to mature for 15 days.
    The moisture in the final product was 15 % and the brix value was 35%
    The composition was then packed in airtight pouches for use.

Example: 5



[0040] 
  1. 1) The tobacco on arrival were cleaned with steam and sieved to remove dust particles. The typical process included cleaning and sterilizing the tobacco and wheat chaff, both by manual and steam treatment.
    6.0 kgs of Cellulosic fibre ,comprising of
    tobacco
    - 4 kg
    Wheat chaff
    - 2 kg
    After the initial treatment they were cut to a length of 35 mm in a cutting machine.
  2. 2) The drums were washed compulsorily with acetone to remove any flavour or smell associated with flavours from earlier processing.
  3. 3) Before processing, the tobacco -wheat chaff mixture were once again sieved to remove any remaining traces of dust.
  4. 4) 12.0Kg of water was taken and boiled in which 18 Kg of honey was added. This was then mixed well (The solution was prepared in excess). The total volume weighed 30Kg.
  5. 5) The honey was heated to 80 degrees Celsius and when it started turning light brown, 0.23 Kg of lactic acid (flavouring agent) was added and mixed with it with the help of a spoon stirrer.
  6. 6) The above solution was cooled and weighed.
  7. 7) The solution from step-6 was mixed with 6.0Kg of tobacco -wheat chaff mixture in a machine. This mixture was allowed to remain as such for 24 hours.
  8. 8) After 24 hours 0.22Kg propanoic acid (preservative) was added to it and mixed well.
  9. 9) 20.0 Kg of glycerine (humectant) and 0.73 Kg of blackish brown colour were taken and mixed together. This mixture was added to the tobacco ―wheat chaff mixture of step ― 8 and mixed using a spoon stirrer.
    This mixture was allowed to remain as such for 10days and it was mixed thoroughly every day. This was to ensure that they do not settle at one place.
  10. 10) Next, 12.0Kg of water was boiled and 18Kg of malt syrup was added to it. 7.5Kg of the solution was mixed with the cellulosic fibre of step- 9.
  11. 11) 0.23 Kg of mixed fruit flavour was added to and mixed with the mixture of step-10.
  12. 12) 0.59Kg of triacetin was heated indirectly by placing the container on boiling hot water. This was followed by the addition of 0.23Kg of vanilla powder (used as flavour enhancer), which was dissolved thoroughly by stirring. This was then added to the mixture of step-10 and mixed. The mixture was then allowed to mature for 3 days.
  13. 13) When the Hookah order was to be packaged, the mixture was mixed with 3.75Kg of glycerine. This final mixture was packed in drums and was allowed to mature for 15 days.
    The moisture in the final product was 20 % and the brix value was 45%
    The composition was then packed in airtight pouches for use.


[0041] The smoking compositions of examples 1-5 were given to various batches of hookah smokers. Unanimously, all smokers were satisfied with the quality of the composition. In the process of smoking, the smoke generated had a pleasant fruity aroma unlike the smoke produced by the conventional smokers of smoking composition. The ash produced was also less smelly and there was over all on an average 10% less ash. Needless to say, inspite of having a satisfactory smoke, the smokers received less nicotine and less tar than they would otherwise receive by smoking conventional smoking compositions.

[0042] The invention thus provides a flavoured composition for use as a tobacco substitute for aiding in the cessation of tobacco use.

[0043] A primary advantage of the present invention is that it provides a means for people to reduce their addiction for nicotine at relatively low cost.

[0044] The present invention seeks to minimise the craving a person would normally experience when that person attempts to reduce their use of nicotine containing products or stop using such products altogether. At the same time the invention will strengthen the person's immune system allowing that person to stop smoking tobacco with very little effort.


Claims

1. A smoking composition for a hookah containing an intimate mixture having moisture content ranging from 15% to 30% and a brix content of 45-65%, the composition comprising

i) cleaned , sterilized, sieved tobacco fibres with or without addition of cellulosic fibres of length ranging from 4-40 mm;

ii) at least one humectant selected from a first group of humectants containing glycerine and sorbitol ;

iii) at least one humectant selected from a second group of humectants consisting of propylene glycol ,ethylene glycol, polydextrose, mannitol and triacetin;

iv) at least one saccharide selected from a group of saccharides comprising sugar, molasses, malt syrup, corn syrup, honey, glucose, dextrose and stevia;

v) at least one preservatives selected from a group of preservatives consisting of sodium benzoate, propionic acid, sulphur dioxide and sorbic acid;

vi) at least one flavour selected from a group of flavours consisting of natural flavours comprising apple flavour, aniseed flavour, mint flavour, peppermint flavour, strawberry flavour, spearmint flavour, clove flavour, cardamom flavour, cinnamon flavour, mixed fruit flavour, peach flavour, pineapple flavour, banana flavour, mango flavour; raspberry flavour, melon flavour, orange flavour, lime flavour, grape flavour tobacco flavour, ginger flavour, licorice flavour and chocolate flavour and a group of synthetic flavourants consisting of citric acid, fumaric acid, ascorbic acid, tartaric acid and lactic acid;

vii) a flavour enhancer;and

viii) at least one colouring agent selected from a group of colouring agents consisting of red, reddish brown, brownish red, blackish brown.


 
2. A smoking composition as claimed in claim 1 , having

i) 10-85 % of total mass of composition comprising tobacco fibres;

ii) 0- 15% of cellulosic material other than tobacco;

iii) 2- 25% of the first humectant;

iv) 0.10- 12% of the second humectant;

v) 12-65% of the saccharide

vi) 0.07-0.8 % of preservatives;

vii) 0.8- 13% of natural flavours;

viii) 0.8- 0.7% of synthetic flavours; and

ix) 1-12% of vanilla powder as flavour enhancer.


 
3. A smoking composition as claimed in claim 1 or 2, wherein the cellulosic material other than tobacco is selected from a group of cellulosic materials consisting of bagasse, wheat chaff, corn stalks, drum sticks or a combination of any of the materials.
 
4. A method of manufacturing the smoking composition as claimed in claim[1] comprising the steps of;

i) cleaning, sieving the tobacco with or without other cellulosic material ;

ii) chopping the cleansed tobacco with or without other cellulosic material to obtain a chopped fibre matrix of length of 4 to 40 mm;

iii)preparing a lightly caramelized aqueous solution of a dispensed quantity of saccharide in boiling water, adding a flavouring agent to the saccharide solution, adding the cooled flavour containing saccharide solution to the matrix and mixing gently;

iv)allowing the saccharide containg matrix to react for a period of at least 24 hours;

v) adding a preservative to the saccharide matrix;

vi) adding a humectant and colouring agent to the preservative containing saccharide matrix and gently mixing;

vii) allowing the mixture produced in step-vi to mature for at least 10 days with gentle mixing intermittently throughout the period to obtain a mature mixture;

viii) adding a further quantity of saccharide together with dispensed quantity of flavours to the matured mixture to obtain a flavoured mature mixture;

ix) adding a flavour enhancer dissolved in a humectant to the flavoured mature mixture;

x) allowing the flavoured mature mixture with flavour enhancer to mature for a further period of atleast 36 hours;

xi) adding a humectant to the mixture produced at the end of step-x and allowing the additional humectant containing flavour enhanced mixture to mature for a further period of 15 days;

xii) adjusting the moisture and brix content of the final composition to obtain a smoking composition in which the moisture content ranges from 15-30% and the brix content ranges from 45-65%;

xiii) packing the smoking composition in air tight pouches for further use.


 





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