The public notice for application of patent

The Japanese Patent Office (JP)
The public notice for application of patent
The patent journal (B2)
1993-77388

Int.C15 The identification mark
The office reference number A24 B3=12 C 6807-4B
The public notice October 26,1993
Name of the invention : A cigarette-flavor and component-adjusting agent

Patent claims

This is a cigarette-flavor and component-adjusting agent. The characteristic of this invention is that the agent is compounded of ascorbic acid or its isomers, capsulated powder of vegetable oil, maltose, citric acid, fatty acid, lactic acid, stearic acid, glutamic acid, powder of comfrey, powder of Chinese matrimony vine, licorice, glycyrrhizin, powder of dried striped bamboo, lecithin, powder of bracket fungus of genus Fomes, powder of dried leaves of arrowroot, menthol ester natural vitamin, boric acid and potassium nitrate.

The details of the invention

(A) Utility in industry
This invention is about a cigarette-flavor and component-adjusting agent. It gets rid of the bad smell and harmful, irritating odor of cigarettes for smokers and their surroundings. It also sharply decreases nicotine and tar, which are biochemically harmful to human body, and changes nicotine into acid, which is very beneficial to the body. The nicotine acid is absorbed into the body with the smoke. Moreover, it enhances the flavor.

(B) The conventional techniques
Formally, the agents for adjusting the flavor and components of cigarette were too sweet or usually menthol-flavored. In reality, they did not help soften the flavor of the cigarette. In fact, there was fault in which they made the effect of smoking flavor even worse, and they lacked a lasting effect. The amount of nicotine and tar contained in combustion smoke did not change much. The actual result was that they were just covering up the bad smell and irritating odor.

(C) The problem the invention tries to solve
In general, nicotine and tar contained in the smoke of a cigarette are thought to determine the strength of flavor, stimulus and degree of harmfulness.
Two kind of nicotine are included in a cigarette. Nicotine organic acid salt, combined with malic acid, citric acid and the like, is dissolved by the heat from smoking and become harmless. However, an extremely small part of it does not dissolve, and this is absorbed into the body. After a while, the nicotine organic acid salt contained in the leaves of the cigarette become naturally oxidized and fermented. Due to this process, nicotine isolates from the organic acid and change into volatile free nicotine. Some of it is dissolved by heat from smoking, but a large part of the volatile free nicotine become smoke and is absorbed into the body through the noses and mouth of the smoker and those around the smoker. Comparing to nicotine organic acid, volatile free nicotine is very stimulative. It is harmful, because it has a great tendency to cause cancer. The smoke that smokers absorb is produced just by lighting a cigarette is produced at low-temperature combustion.
Therefore, the rate of resolution is low and amount of carcinogenic nicotine is high. This is called by-product smoke, which lately has triggered a rise against rights of nonsmokers worldwide.
Nonsmokers claim that smoking has various harmful effects, including cancer, bronchitis, myocardial infarction, cerebral thrombosis, resolution of vitamin C in the body, bad smell, irritating odor and headaches. They also claim air pollution, filthy interiors and other things, which harm not only smokers but also surroundings. From the chemical point of view, a cigarette produced a thousand evils but no good. Therefore, the purpose of this invention is to provide a cigarette-flavor and component-adjusting agent to solve the problems of cigarette described above.

(D) The method to resolve the problem
This invention is about an agent the adjusts flavor and components of cigarette. The characteristic of this invention is that the agent is compounded of ascorbic acid or its salts or isomers, capsulated powder of vegetable oil, maltose, citric acid, malic acid, fatty acid, lactic acid, stearic acid, glutamic acid, powder of comfrey, powder of Chinese matrimony vine, licorice, glycyrrhizin, powder of dried striped bamboo, lecithin, powder of bracket fungus of the genus Fomes, powder of dried leaves of arrowroot, menthol ester, natural vitamin, boric acid and potassium nitrate.

(E) The effect
The directions for use and the effect of the agent applied in this invention described above are as follows.
Since the agent, which adjusts the flavor and components of a cigarette, is powder it can be mixed with the leave of cigarette. And by using the adhesion of comfrey powder, one may put it on the tip of the cigarette with other raw materials.
The main effect of compounded components is explained as follows. From the results of experiment described later on, the compounded components of this agent are thought to multiple the effects of one another.
Ascorbic acid or its salts or isomers sharply decreases nicotine, tar and carbon monoxide, and has a reducing effect to soften the flavor.
Maltose (malt sugar) softens the flavor and removes the bad odor that remains in the mouth. As with ascorbic acid, it has a reducing effect.
Capsulated powder of vegetable oil should be put on the cigarette and lighted. When it burns, it becomes an oily film and permeates the entire cigarette. The lasting effect of the cigarette-flavor and component adjusting agent is recognized due to the permeation into the entire cigarette along with the oily film. This oily film becomes a filter to absorb nicotine and tar. When burning it burns at high temperature and dissolves nicotine and tar. Moreover, it is suitable for mixing with powder and easily sticks to the tip of the cigarette.
Malid acid, citric acid and the like fortify nicotine organic acid salt and decrease volatile free nicotine. When burning, they change nicotine to form nicotine acid. They also soften the irritating odor.
The chlorophyll found in powder of comfrey takes away the bad odor (especially the smell of nicotine) and soften the flavor.
Licorice (powder licorice extract) and glycyrrhizin (powdered Licorice) add natural sweeteners make a burnt smell, but licorice makes a faintly sweet smell which is remarkably natural. Furthermore, it had ana effect of Chinese herb medicine which soften the stimulus to viscous liquid.
Menthol ester and natural vanilla give a refreshing feeling and aroma to the smokers and his or her surroundings.
Boric acid and stearic acid have an effect of stabilizing volatile nicotine as it separates from the organic acid.
Potassium nitrate helps in lighting the tip pf the cigarette, but it also acts as a important catalyst when nicotine changes into and reacts with nicotine acid.
In addition to components above, fatty acid, lactic acid, glutamic acid, powder of Chinese matrimony vine, powder of dried striped bamboo, lecithin, powder of bracket fungus of the genus Fomes, and powder of dried leaves of arrowroot are used. As a result of the following experiment, it has to be said that the exponential effects of these chemical and Chinese medical components are remarkable.

(Experiment 1)
Provide 20 ordinary cigarettes and 20 cigarettes having the agent (20 mg. per cigarette) of this invention. Burn the cigarette 4 cm from the up within 6 minutes. Let the measuring instruments and hydrochloric acid solution absorb the smoke. Then measure the amount of nicotine contained in the smoke at Japan Food Research Laboratories.
The nicotine provided from the ordinary cigarette was measured as 1.24 mg while the cigarette with the agent was 7.0 mg.
When smoking after applying or mixing the thing of this invention, nicotine and tar decrease sharply. For that reason, the bad smell and irritating odor can be softened.
Moreover, since the secretion of saliva become active the mouth and throat are protected. The respiratory organs are purified preventing disease such as those that plague the throat and the like. It is confirmed that no matter haw many cigarettes one smokes, the mucous membrane does not become irritated.

(Experiment 2)
Using the cigarette brand Lupios, how much nicotine would change into nicotine acid was measured a National Technical University in Peru, South America.
Smoke was extracted from 40 cigarettes by the alkaloid sampling process. After separating the tar, nicotine and the like, the nicotine of c ontent was measured at 1.3 mg.
Through the use of chlorohydrin, tar and nicotine were extracted and separated from the smoke of 20 cigarettes.
Repeating several trials of this experiment with the mixture of the cigarette-flavor and component-adjusting agent, the average nicotine content was 0.82 mg. This indicates that about 80 % of the nicotine contained in the cigarettes had changed into nicotine acid.
If one smokes a cigarette applies or mixed with the agent in this invention, one absorbs nicotine acid, which is vitamin complex of vitamin B6 within vitamin B12 and vitamin C, together with the smoke. As a result, it made such an epoch that by smoking, the stomach and circulatory organs are protected, heat attack are avoided, pellagra is prevented, and angular stomatitis, dermatitis and lesions of peripheral blood vessel are reduced.

(F) An implementation example
An implementation example of the agent in this invention is described as follows : The percentage of each component of the agent applied in this invention are widely varying and flexible. Narrowing the range and setting up a standard,

These ranges are proper for combination.
(Percentage of combination %)
A specific example of implementation is as follows.
(Raw material)
ascorbic acid
capsulated powder of vegetable oil
maltose
citric acid
malic acid
fatty acid
lactic acid
stearic acid
glutamic acid
powder of comfrey
powder of Chinese matrimony vine
licorice
glycyrrhizin
powder of dried striped bamboo
lecithin
powder of bracket fungus of the genus Fomes
powder of dried leaves of arrowroot
menthol ester
natural vitamin
boric acid
potassium nitrate

(G) The effect of the invention
The agent applied in this invention, which adjust the flavor and components of cigarette, remove the bad smell and irritating odor, and soften the flavor. Moreover, it gives a refreshing feeling and pleasant aroma.
It also sharply decrease nicotine and tar, which are cause of carcinogenesis, bronchitis, cardiac infarction and cerebral thrombosis.
It changes 80% of harmful nicotine into nicotine acid which protects the stomach and circulatory organs, diminishes the risk of heart attack, pellagra and recovers angular stomatitis, dermatitis and lesion of peripheral blood vessel. It is absorbed into the body with smoke, maintaining oneﾕs health.
It also increases the secretion of saliva, so that throat and other organs are protected. Therefore, no matter how many cigarettes one smokes, the mucous membrane does not become irritated.
The beneficial effects described as above are not only brought to smokers, but to their surroundings. As stated above, with this invention the cigarette is no longer a negative and harmful luxury item. It provides nicotine acid which is a necessary nutrient that has to be supplied from the outside. It becomes indispensable beneficial source of supply to maintain oneﾕs everyday health.
Therefore, it has to be said that the utility value of this invention in the social industry is remarkable.