Novel smoking composition

Abstract

The invention provides a novel smoking composition for hookah. Various flavours both natural and synthetic are added to improve the quality of smoke and impart good smell. A method of making the smoking composition is also disclosed.

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