CN112292043A

CN112292043A - Thermal aroma-producing composition for heated volatile substance-drawing cartridge, thermal aroma-producing material for heated volatile substance-drawing cartridge using same, and method for producing thermal aroma-producing material for heated volatile substance-drawing cartridge

Info

Publication number: CN112292043A
Application number: CN201880094450.8A
Authority: CN
Inventors: 渡边龙志
Original assignee: Toa Industry Co Ltd.
Current assignee: Mi Rae Technology Co ltd
Priority date: 2018-10-19
Filing date: 2018-10-19
Publication date: 2021-01-29
Also published as: WO2020079845A1; JPWO2020079845A1; JP6526929B1; KR20210075907A

Abstract

The main object of the present invention is to provide a novel heat-induced flavor-producing composition which constitutes an aerosol-forming body containing an aerosol-forming substance that generates an aerosol by heat transmitted from a heat source, and which does not contain any tobacco component at all, and which can improve the enjoyment of flavor and the peace of mind not only for people who have a fire-type smoking experience but also for first-time smokers, and can generate flavor by heating at the same time. The present invention is characterized by being suitable for the type of plant, the part of the plant, and the heat-induced aromatic composition composed of the processed plant, which are three elements: a fragrance (smell) that is emitted by the aerosol-forming body itself when the aerosol-forming body is attached to the heated smoking tool; fragrance (smoke smell) that drifts in the space when the aerosol-forming body is heated; and a fragrance (taste) that is emitted to the mouth when the aerosol-forming body is heated and sucked together with the aerosol.

Description

Thermal aroma-producing composition for heated volatile substance-drawing cartridge, thermal aroma-producing material for heated volatile substance-drawing cartridge using same, and method for producing thermal aroma-producing material for heated volatile substance-drawing cartridge

Technical Field

The present invention relates to a composition constituting an aerosol-forming body containing an aerosol-forming substance, which generates an aerosol by heat transmitted from a heat source such as a heater, instead of a flame, and more particularly to a composition constituting a thermal aroma-generating substance which generates an aroma by heating while having an aroma. The present invention also relates to a method for producing the thermally induced flavor product, and a cartridge using the thermally induced flavor product, which has functions required for a heated smoking article.

The composition constituting the thermal flavor generator of the present invention does not contain tobacco belonging to the genus nicotiana of the family solanaceae, plants belonging to the same genus, or components thereof, and can provide the fragrance of the composition itself derived from plants or the like and the fragrance generated by heat, and has an effect of promoting physical tranquility, health, and beauty due to heated smoking using a cartridge of the composition.

Background

In recent years, smoking inhibition for cigarettes has been widely spread in places where people gather in traffic, such as workplaces and restaurants, and due to this tendency, the number of people smoking cigarettes by burning cigarettes with flame has decreased, while the number of people smoking electronic cigarettes by using a heating type smoking appliance, which is provided with an aerosol forming body containing an aerosol forming substance and generates aerosol by heat transmitted from a heat source such as a heater, has been rapidly increasing. Meanwhile, various electronic smoking articles for enjoying heated smoking are being sold. This is because the heating type smoking reduces the suction of harmful components generated by the thermal decomposition and combustion of the existing smoke. Therefore, technical developments relating to electronic smoking articles are actively being made (for example, patent documents 1 to 5).

The mechanism of such heating type smoking differs depending on the form of the heating type smoking appliance, electronic cigarette, and the like, and a typical example will be described below. The electronic cigarette includes an aerosol forming body at one end and a mouthpiece at the other end, and when the aerosol forming body is mounted in contact with a heat source of a heating type smoking appliance and heated, volatile matter including the aerosol forming body is emitted from the aerosol forming body and sucked together with air to the mouthpiece side at the other end by suction of a smoker. In the volatile substance transfer step, the volatile substance of the aerosol-forming substance is cooled and condensed to form an aerosol such as smoke, and the other volatile substances give an aroma to the mouth and nose of the smoker, so that the smoker can enjoy smoking. Therefore, in the case of heating smoking, smoking can be performed at about 200 to 300 ℃, and smoking can be performed at about 200 to 300 ℃ at a temperature to the extent that an aerosol-forming substance such as glycerin or propylene glycol contained in the aerosol-forming body volatilizes, that is, at a temperature at which thermal decomposition of tobacco leaves starts.

In contrast, in the case of flame smoking of a conventional cigarette by flame combustion, the temperature at least needs to be higher than 600 ℃ for combustion, and may reach 900 ℃ at most in smoking. In general, it is said that the amount of harmful substances generated increases with an increase in temperature, and therefore, it is known that the amount of harmful substances generated in heated smoke is extremely small.

Further, the aerosol-forming body has a small content of tobacco leaves, and therefore, material design has been carried out. In addition, the stems, leaves, smoke dust, and the like generated in the conventional cigarette manufacturing process can be used, and effective use of materials and reduction in material cost can be realized.

However, the material design of such aerosol-forming bodies involves factors that prevent cigarettes from being a luxury product, enhance the aroma enjoyment required by smokers, and improve physical well-being. First, a smoker using an electronic smoking article has experience with conventional flame smoking, and therefore, the tobacco component is required to have an aroma, and therefore, the tobacco component of the aerosol-forming body cannot be excluded. Next, in order to reduce the content of the tobacco component in the aerosol-forming body, a non-tobacco fiber is blended, and the aerosol-forming body is accommodated therein, and a binder for homogeneously integrating the tobacco component and the non-tobacco fiber is blended. The non-tobacco fibers are cellulose fibers mainly extracted from wood, and the binder is a rubber-based, cellulose-based or polysaccharide-based substance, and therefore the aroma of the aerosol-forming substance when heated is extremely poor. Therefore, a perfume is also compounded in the aerosol former. As the perfume, various flavors such as menthol, spearmint, peppermint, eucalyptus, lavender, herb, cinnamon, cardamom, celery, fenugreek, coriander, chamomile, ginger, tea, vanilla, cocoa, chocolate, coffee and the like can be used (patent documents 1 to 5). Further, techniques for compounding by encapsulating even a perfume have been disclosed (patent documents 1 and 4). However, there has not been found an electronic cartridge having an aerosol-forming body, which is applicable to a heated smoking tool that does not contain any tobacco component at all, and that can improve the enjoyment of aroma and physical well-being not only for people who have a fire-type smoking experience, but also for first-time smokers.

Documents of the prior art

Patent document

Patent document 1: japanese Kokai publication No. 2008-518614

Patent document 2: japanese Kokai publication No. 2010-520764

Patent document 3: japanese Kohyo publication No. 2013-519384

Patent document 4: japanese examined patent publication No. 2016-538848

Patent document 5: japanese patent No. 6280287

Disclosure of Invention

Problems to be solved by the invention

The present invention provides a novel composition for forming a thermal incense, which forms an aerosol-forming body containing an aerosol-forming substance that generates aerosol by heat transmitted from a heat source such as a heater instead of flame, and which does not contain any tobacco component, and which can improve the enjoyment of aroma and the peace of mind not only for people who have a experience of flame-type smoking, but also for smokers for the first time, and which can generate aroma by heating while having aroma, and a thermal incense using the composition. Another object of the present invention is to provide a cartridge having functions required for a heating-type smoking article using the thermally induced aromatic substance, and a method for producing the thermally induced aromatic substance.

The composition constituting the thermal aroma-producing substance of the present invention does not contain tobacco belonging to the genus nicotiana of the family solanaceae, plants belonging to the same genus, or components thereof, has the aroma of the composition itself derived from plants or the like, and can produce the aroma by heating, and is effective for the promotion of physical tranquility, health, and beauty by the heated smoking of these cartridges.

Means for solving the problems

The present inventors have conducted various studies on a composition constituting an aerosol-forming body containing an aerosol-forming substance for use in a heated smoking article, which composition contains various plants and components contained in the plants, and as a result, have found that the fragrance emitted by the aerosol-forming body has all three elements: when the aerosol-forming body is attached to a heated smoking tool, the composition constituting the thermal aroma of the present invention, the thermal aroma containing the composition, the cartridge having a function required for the heated smoking tool using the thermal aroma, and the method for producing the thermal aroma are completed by providing all three elements, namely, a smell of fragrance that is emitted from the aerosol-forming body itself, a smell of smoke that is emitted from the aerosol-forming body when the aerosol-forming body is heated, and a smell of fragrance that is emitted from the aerosol-forming body when the aerosol-forming body is heated and sucked together with the aerosol, while providing good physical comfort and having a variety of plants, parts of plants, and processed plants that are suitable for the three elements.

That is, the present invention is characterized in that a thermally generated flavor composition for a heated volatile substance-drawing cartridge, which constitutes an aerosol-forming body containing an aerosol-forming substance that generates an aerosol by heat transmitted from a heat source, is characterized in that the composition is defined such that "the flavor that is dispersed by the aerosol-forming body itself when the aerosol-forming body is attached to a heated smoking tool" is "smell", the composition contains, as a material that emits "smell", at least one or more selected from the group consisting of flowers, teas, grains, and fermented products of beans of angiosperms, the composition is defined such that "the flavor that is dispersed in space when the aerosol-forming body is heated" is "smoke", and the composition contains, as a material that emits "smoke", at least one or more selected from the group consisting of roots, underground stems, and branches of angiosperms of the angiosperms, and parts other than the truesta of the mushrooms, and parts other than the pseudoroots of the moss plants, the term "flavor" is defined as "a fragrance that is emitted into the mouth when the aerosol-forming body is heated and sucked together with the aerosol", and the raw material that emits the "flavor" includes at least one or more selected from seeds and/or fruits of angiosperm, overground stems and leaves and germinated vegetables, parts other than rhizoid of seaweed, and leaves of pteridophyte.

Such an odoriferous material, a smoky material, and a flavor-emitting material are preferably such that, when the odoriferous material, the smoky material, and the flavor-emitting material are respectively contained in an amount of 83.9 to 97.0 mass%, 0.4 to 1.6 mass%, and 3.2 to 15.6 mass% based on the total mass of the odoriferous material, the smoky material, and the flavor-emitting material, the balance among the various fragrances is good, and the smoker can enjoy three times and calm the body of the smoker.

The present invention is characterized in that the raw material for the odor-emitting raw material, the raw material for the smoke-emitting raw material, and the raw material for the raw material aerosol-forming material for the flavor-emitting raw material includes at least one selected from the group consisting of propylene glycol, 1, 3-butylene glycol, sorbitol, ethylene glycol, diethylene glycol, triethylene glycol, tetraethylene glycol, glycerin, lactic acid, Monoacetin (Monoacetin), Diacetin (Diacetin), Triacetin (Triacetin), triethylene glycol diacetate, triethyl citrate, isopropyl myristate, methyl stearate, dimethyl dodecanedioate, and dimethyl tetradecanedioate.

Further, since smoke creates a mature atmosphere, an aerosol that looks like smoke is an important element formed from an aerosol former, but considering the environment around smoking, too much or too little is not preferable. In particular, smoke is an essential element for smokers who prefer existing flame-type smoking. Therefore, from the viewpoint of the balance between aroma and aerosol generation, the raw material for the aerosol-forming material is preferably 35.0 to 65.0 parts by mass, more preferably 40.0 to 60.0 parts by mass, based on 100 parts by mass of the total mass of the raw material for emitting odor, the raw material for emitting smoke, and the raw material for emitting taste.

Examples of the raw material emitting odor include fermented products of tea, grains, and beans, and the following are particularly preferable.

The flowers of angiosperms are preferably selected from flowers of a myriad of angiosperms, such as sophora japonica, zingiber mioga, chamomile, tussilago farfarfara, asteraceae chrysanthemum (chrysanthemum indicum, chrysanthemum pacificum, chrysanthemum indicum, etc.), pubescent angelica root, honeysuckle flower, dianthus chinensis, pink bamboo, etc., labiatae herb (Isodon glaucocalyx, Isodon pubescens, isodon serrulata, etc.), labiatae mint (peppermint, Japanese mint, mentha rotundifolia, citrus mint, kefir savory, pulego pulegone, etc.), labiatae plant (spearmint, ginger mint, etc.), catmint, melissa (lemon mint), savory (garden mint), peppermint (vanilla), selfheal, forsythia suspense, selfheal, etc., in the angiospermary of the family, Herba Agastaches, herba Artemisiae Annuae, radix Angelicae Pubescentis, Leguminosae HUOXUEDAN, Labiatae HUOXUEDAN, herba Dianthi, herba Schizonepetae, Carthami flos, herba Moslae, plantago (semen plantaginis, herba plantaginis), Cassia occidentalis) of Plantago of Plantaginaceae, Cassia (semen Sojae Atricolor, herba Cassiae Toosendan, etc.) of Leguminosae, fructus Aurantii Immaturus, flos Nelumbinis, flos Magnoliae of Magnoliaceae (flos Magnoliae, etc.), flos Inulae of Compositae, herba Inulae Cappae, herba Iridis Temmincatae, herba Erodii Membranaceae (Rabdosia Rubescens Harmalaea, Iris glauca. Miq., Iris florida, etc.), herba Erodii seu Geranii, herba Adonidis, etc.), herba Adonidis, etc, Mallow, western pear tree, lemongrass, alfalfa, yarrow, celery, thymus (thyme, citrus thyme, wild thyme, etc.) of the family labiatae, artichoke, marigold (malachite, african marigold, french marigold, mexican marigold, aromatic marigold, etc.) of the family compositae, lavender, echinacea, saffron, and flowers of typha (candelilla, cattail, eastern cattail, etc.) of the family typhaceae. Among them, regarding flowers, not only flowers at the time of flowering, but also flower buds may be preferable. In addition, it is not necessary to use all the parts constituting the flower, and only parts with particularly strong fragrance such as petals, pistils, stamens, and the like may be used.

There are also numerous types of teas, and japanese tea, black tea, chinese tea, angelica keiskei koidzumi, feverfew tea, gynostemma pentaphyllum tea, ginkgo leaf tea, turmeric tea, quercus robusta tea, acanthopanax tea, plantain seed tea, huoxuedan tea, persimmon leaf tea, bean tea, cassia tea, bean tea, gymnema sylvestre tea, guava tea, medlar tea, mulberry leaf tea, black bean tea, burdock tea, cherry tea, perilla tea, ginger tea, horsetail tea, buckwheat tea, aralia tea, dandelion tea, sweet tea, houttuynia tea, eucommia tea, sword bean tea, elderberry tea, coix tea, cassia seed tea, loquat leaf tea, pine, baked mate tea, wheat tea, acer maurus tea, artemisia koidzumi tea, leja tea and lychee tea are preferable.

However, fermented products of grains or beans are limited, and fermented soybeans (fermented soybeans), natto, and medicated leaven (medicated leaven) are preferable.

Examples of the material for giving off the smoke smell include roots, subterranean stems and branches of angiosperms, parts other than a mushroom base, and parts other than a rhizoid of a moss plant, and particularly preferred are the following.

The angiosperm root is also available in numerous kinds, and is preferably root of dahlia, sweet potato, cassava, Jerusalem artichoke, ginseng fruit, Polygonum multiflorum, king cucumber, and plants of genus Elaeagnus of family Campanulaceae (such as radix Codonopsis, Lac capis apis, freckle radix Codonopsis, etc.), and is preferably root of Dioscorea japonica and rhizoma Dioscoreae. As usual root, preferred are Acanthopanax senticosus, burdock, plant of genus Cirsium of family Compositae (such as Cirsium japonicum, Cynara scolymus, Acanthopanax senticosus, radix Dauci Sativae, radix Brassicae Rapae, radix Linderae, Astragalus membranaceus, Scutellaria baicalensis, radix Polygalae, plant of genus Pueraria of family Leguminosae (such as Pueraria thomsonii, Taiwan Pueraria, Pueraria thomsonii), Glycyrrhiza of family Leguminosae (such as Pueraria thomsonii, Pueraria thomsonii), radix scrophulariae, lignum Santali albi, Asiasarcandra, Ligusticum wallichii, radix Angelicae Pubescentis, radix Sophorae Flavescentis, Cinnamomum kanehiraeae, Lycium barbarum of family Lauraceae (such as Cinnamomum cassia, Cinnamomum japonicum, Asarum sieboldii, asarum, murrax murraya jasminorage, Ligusticum sinense, Ligusticum, Plants of genus Aristolochia of family Aristolochiaceae (Asarum pedunculatum. Asarum sieboldii, etc.), menispermum dauricum, plants of genus Taraxacum of family Compositae (Taraxacum mongolicum hand. -Mazz., Taraxacum sinicum hand. -Mazz., Taraxacum koraiensis nakai., Taraxacum koidz., Taraxacum mongolicum hand-Mazz., rehmannia glutinosa, Aster tataricus, Paeonia lactiflora hand-Mazz., Adenophora tetraphylla (Glechoisy gentian. Baiyata. Gentiana of family Gentianaceae), Gentiana purpurea, Gentiana scabra Bunge, Gentiana scabra Makino. Gentiana, Gentiana scabra Makino, Gentiana scabra, Gentiana of family Nymphaeaceae (Nupharaoh Radix Ophiopogonis, plants of the genus Amaranthus (radix Ophiopogonis, broadleaf radix Ophiopogonis, dwarf mountain radix Ophiopogonis, Liriope graminifolia, etc.) of the family Asparaceae, parsley (parsley), vetiver, plants of the genus Rheum (rhubarb, medicinal rhubarb, Korean rhubarb, etc.) of the family Polygonaceae, Indigofera tinctoria, dahurian angelica root, Sichuan angelica root, plants of the genus stemona (radix Stemonae, radix stemonae, radix Stemonae, etc.) of the family Compositae, plants of the genus Atractylodes (rhizoma Atractylodis, etc.), Imperata cylindrica, radix Saposhnikoviae, peony, Akebia stem, caulis Akebiae, plants of the genus Aristolochia (Aristolochia, Aristolochia rotundifolia, etc.) of the family Aristolochiaceae, elecampane, radix Gentianae, and. As the root, the whole root may be used, and there are plants in which only the root bark is used and the part after the root bark is removed.

There are numerous kinds of subterranean stems of angiosperms, preferably subterranean stems of tulip, hyacinth, garlic, leek, lilium of liliaceae (lilium davidii, lilium tigrinum, lilium parviflora, etc.), fritillaria, shallot, garlic, onion, lycoris, and narcissus, more preferably subterranean stems of crocus sativus, gladiolus, freesia, iris of iridaceae (dictyophora, irica giraldii, irish, iris, irish (laojunfan), taro, and konjac). Also preferred are tubers of cyclamen, Papaveris, Chinese flowering crabapple, Chinese artichoke, potato, apios fortunei, corydalis tuber, chinaroot greenbrier, plants of the genus Sparganii of the family Sparganiaceae (Sparganium stoloniferum, Scirpus stolonifera, Sparganium angustifolia, etc.), Alismatis rhizoma, plants of the genus Araceae of the family Araceae (arisaema consanguineum, Arisaema crenatum, Araceae, etc.), Gastrodia elata, Asparagus cochinchinensis, and subterranean stems of pinellia ternata, rhizomes of banana, lotus, ginger, horseradish, turmeric, plants of the genus Polygonum of the family Asparaceae (Polygonum odoratum, rhizoma Ligustici Chuanxiong, Ligusticum wallichii, Atractylodes japonica, rhizoma Polygoni Cuspidati, Aster tataricus, glehnia (Glehnia japonica), Cimicifuga simplex, rhizoma Solanum tatarinowii, Atractylodes rhizome, Atractylodes macrocephala, Atractylodes rhizome of the, Plant of genus Rheum of family Polygonaceae (Rheum officinale, medicinal Rheum officinale, Korean rhubarb, etc.), Panax japonicus, Anemarrhena asphodeloides, sanguisorba officinalis, plant of genus Isatis of family Brassicaceae (Isatis tinctoria, Japan Isatis tinctoria, etc.), Strychnos tinctoria, plant of genus Toddalia of family Menispermaceae (Stephania grandiflora, Stephania tetrandra, etc.), Costus tetrandra, Imperata divaricata, plant of genus Ephedra of family Ephedraceae (Ephedra distachycarpa, Ephedra sinica, etc.), Bel.

As for the stems of angiosperm, needle-leaved plants are preferred in many cases, and particularly preferred are stems of Japanese cypress, pine, fir, Japanese cypress, camellia, aralia, Acer palmatum, Rhus succedanea, Mallotus japonicus, benzoin tree, quercus robur, phellodendron amurense, cherry, sandalwood, hook camphor, plants of the genus Cinnamomum of the family Lauraceae (cinnamon, Cinnamomum zeylanicum-Cinnamomum burmanni-Cinnamomum chinese cassia-Cinnamomum japonicum etc.), acronychia, Japanese magnolia bark, red phoenix, Chinese ash, arborvitae, sappan wood, Phyllostachys pubescens, eucommia bark and aniseed.

The mushroom is edible mushroom, preferably other than mushroom stock, and can be selected from Tricholoma matsutake, Lentinus Edodes, Lactarius hatsudake, truffle, Agaricus campestris, Agaricus blazei Murill, Hypsizygus Marmoreus, Boletus edulis, Lactarius Collybus and Ganoderma.

There are many kinds of bryophytes which are sporulous plants, preferably, the bryophytes, the sphagnum, the aspergillum, the sphagnum, the sabina, the sphagnum, the griseofulensis and the pseudoroot of the sphagnum.

Examples of the flavor-imparting material include seeds and/or fruits of angiosperms, overground stems and leaves, germinated vegetables, parts other than rhizoid of seaweed, and leaves of ferns, and particularly preferred are those shown below.

There are also numerous seeds and/or fruits of angiosperm, and particularly preferred are Rhus succedanea, Foeniculum vulgare, Rosa multiflora, Terminalia chebula, Evodia rutaecarpa, Schizandra chinensis, Crataegus pinnatifida, plants of Gardenia of Rubiaceae (Gardenia jasminoides, and the like), Cornus officinalis, plants of Ligustrum of Oleaceae (Ligustrum lucidum and the like), Rosa multiflora, plants of Perilla of Labiatae (Perilla frutescens, Myrica montana, Serissa crispa, Scirpus caltropaefolia, Kochia serrulata, Boraginacea (fruit), plants of Palmae of Palmaceae (T.fortunei) Palma petiolus (T.wagnerianus) and Palma petiolus (hybrid of Palma rapa and the like), Cuscuta chinensis seed, Cuscuta chinensis, Cuscuta, semen Cuscutae, Cuscuta, Arecae, Cuscuta, and Cuscuta (Cuscuta, and the like, Arborvitae, plant of Typha of Typhaceae (such as candelilla and oriental cattail), hemp, plant of Vitex of Labiatae (such as vitex negundo and vitex trifoliata), caulis Akebiae, fructus Chaenomelis, plant of aristolochia of Aristolochiaceae (such as aristolochia rotundifolia and aristolochia), longan, plant of Forsythia of Oleaceae (such as Forsythia, Forsythia and Japan fructus forsythiae), Hovenia dulcis, plant of Citrus of Rutaceae (such as Citrus vinifera, Citrus reticulata, ponkan Citrus hassaku, Citrus iyang, Citrus trifoliata, Citrus aurantifolia, Citrus natsudaica, Citrus paraguava, Citrus reticulata zumi, Citrus sinensis, Citrus natsuzuki sichua orange, Citrus depressa, Citrus bergamona, Citrus dulcis, Citrus vina, Citrus paraguava, Citrus bergamona, plant of genus Prunus of family Rosaceae (peach, prunus persica, etc.), blueberry, strawberry, raspberry, apple, banana, pineapple, mango, grape, kumquat, melon, persimmon tree, persimmon, apricot, olive, pomegranate, Caesalpinia spinosa, guava, areca nut, melon, plum, tomato, various peppers (red pepper, green pepper, bell pepper, etc.) without pungent taste as plant of genus Capsicum of family Solanaceae, Momordica grosvenori, lotus, white gourd, mioga, burdock, plant of genus Cassia of family Leguminosae (cassia seed, Cassia occidentalis), plant of genus Plantago of family Plantaginaceae (Plantago psyllifolia, Plantago major, etc.), amomum villosum, ginger flower, Alpinia glabra, motherwort, almond, walnut, hazelnut, Siberian filbert, Corylus heterophylla, cashew nut, Castanea mollissima, Queensis, Quercus quercus, Quercus, vertebra, hydro-green-oka, Lycium chinense, jujube, Zizyphus jujube, Japanese jujube, plants of the genus Pharbitidis of the family Convolvulaceae (such as Pharbitidis (Pharbitidis) sunflower, plants of the genus Oryza of the family Gramineae (such as indica rice, japonica rice, Java rice, Userra rice, African new rice), plants of the genus Avena of the family Gramineae (such as oats, Avena sativa), barley, plants of the genus Triticum of the family Gramineae (such as wheat, common wheat, spikemoss wheat, Dulan wheat, etc.), rye, coix seed, sorghum, maize, millet, barnyard grass, millet, ditch, foxtail, amaranth, quinoa, amaranth, azuki bean, carob, plants of the genus Phaseolus (such as beans, safflower beans, broad bean), vanilla pea, plants of the genus Vietnamese bean, plants of the genus Leguminosae (such as black bean, broad bean, etc.), winged pea, black bean, broad bean, etc.), winged bean, black bean, sword bean, etc, Sour bean, mucuna, chickpea, magpie, scleroderma, cowpea, cottonseed, groundnut, lupin, pea, winged bean, psoralea, plants of the genus zanthoxylum of the family rutaceae (zanthoxylum bungeanum, grapevine, zanthoxylum piperitum, egg leaf, zanthoxylum piperitum, alpine zanthoxylum bungeanum, etc.), baiwei pepper, zanthoxylum bungeanum, plants of the genus piperitae of the family piperiaceae (piper longum, pseudopiper serpyllum, etc.), fenugreek (coriander), sesame, castor, various peppers of the genus capsicum of the family solanaceae (capsicum, kawasa pepper, capsicum frutescens, capsicum tenidana, terlida scorpion, capsicum, setose pepper, caraway, anise, cardamomum, celery, dill (vanilla), buttercup (setose), buttercup, neroli, pimecron, black pepper, etc.), black pepper, etc Poppy, bell pepper and alpinia oxyphylla seeds and/or fruits. In this case, the seeds and the fruits may be used simultaneously, only the seeds may be used, and only the fruits may be used.

As the above-ground stem and leaf of the angiosperm plant, there can be preferably used, in particular, what is generally called herb, tarragon, passion fruit, satsuma orange, lime, fenugreek (yunxiang), mint (various mint-series plants of Mentha of Lamiaceae and Mentha spicata (mint-series: mint, Japanese mint, peppermint, citrus mint, Koxijia mint, Mentha pulegium, etc.; spearmint-series: spearmint, peppermint, ginger mint, etc.), catmint, lemon balm (lemon mint), savory (homestead herb), peppermint (hyssop), Italian flower, oregano, saururus (Maurene orange), plant of Zanthoxylum of Rutaceae (zanthoxylum, Zanthoxylum brachypomum, Zanthoxylum brachypomum ovatum, Zanthoxylum piperitum), etc.), aniseed fruit, European juniper, citronella, lemon verbena, laurel, Red clover, milfoil, celery, plants of the genus thymus of the family labiatae (thyme, citrus thyme, wild thyme, etc.), thyme, welsh onion, dill (paniculate swallowwort), coriander (caraway), Basil (Basil), parsley (parsley), marjoram, plants of the genus tagetes of the family compositae (malachite, african tagetes, french tagetes, mexican tagetes, aromatic tagetes), and ground stem and leaf of lavender, but not limited thereto, and ground stem and leaf of various plants described below may be used. Among them, loquat, persimmon, Korean pine, plant of Palmae (T.fortunei) Palmae (T.waganderianum) Palmae (a hybrid of Palmae and Palmae), arborvitae, plant of Cassia of Leguminosae (Cassia obtusifolia, Cassia angustifolia, etc.), Acer maoensis, plant of Plantago of Plantaginaceae (Plantago asiatica, Plantago major, etc.), madder, Mallotus japonicus, catechu, Uncaria capillaris, Quercus salicina, plant of Rabdosia of Labiatae (Isodon glaucocalyx, Isodon trichocarpa, Isodon urophylla, etc.), weeping forsythia, selfheal, Guangdong, wrinkled gianthyssop, pubescent angelica root, Glechoma hederacea, red sage of Labiatae, Cinnamomum camphora, plant of Caryophyllum of Caryophyllaceae (Caryophyllum of Caryophyllaceae, Quassia, etc.), herba dianthi, Magnolia officinalis, Japanese sage, plant of Saxifragaceae (Saxifragaceae, Sambucus, Japan, Sambucus, etc.), plant of Saxifragaceae, Saxifraga, and the like are, Plants of genus Aristolochia of family Aristolochiaceae (Asarum sieboldii, etc.), plants of genus Perilla of family Labiatae (Perilla frutescens, Serissa japonica, Ardisia japonica, Sambucus nigra, Oldenlandia japonica, Ottuya japonica, Eupatorium fortunei, Ardisia japonica, Eupatorium odoratum, Uncaria japonica, grass, Eucommiae cortex, Cistanchis herba, Lonicera japonica, Oldenstedtia japonica, Cochlamus pubescens, Japanese hop, Japanese milkvetch of genus Veronicaceae (Ardisia fordii, Stephania tetrandra, etc.), Coccus, Akebia trifoliata, Akebia japonica, Polygonum, Eupatorium japonicum, Eupatorium odoratum, Gymnoides, Aerial stem and leaf of Lithocarpus polystachyus leaf, Rooibos, and Angelica keiskei. The above ground stem and leaf may be used, or only the stem and leaf may be used.

The above germinated vegetables are preferably germinated vegetables of soybean, mung bean and fenugreek (tarragon) which are bean sprouts of Leguminosae, and germinated vegetables of radish, broccoli, cabbage, mustard, white mustard, watercress and buckwheat which are bean sprouts of Brassicaceae.

Regarding the flavor-releasing plant, preferred are seaweeds of spore plants, preferably parts other than pseudoroots of seaweeds of laver, Monostroma nitidum, Porphyra yezoensis, Porphyra tenera, Enteromorpha intestinalis, rock laver, black sea moss, goose intestine sea moss, gelidium amansii, Nostoc flagelliforme, Sargassum horneri, Laminariales order (Thick leaf Lysimachia, Laminaria japonica, Laminaria rosea, Japanese kelp, Laminaria longata, Laminaria angusta, Laminaria angustata, Undaria pinnatifida, Pteridium Aquaticum, Palmaria palmate, Cyrtymenia Sparsa, Buhai moss, Eucheuma Gelatinosum, and Cladosiphonium okamuranus.

As the leaves of the pteridophyte which is also a sporophyte, preferred are leaves of equisetum arvense, leptum, conifern, huperzia serrata, equisetum hiemalis, osmunda japonica, liriopsis cumingii, pteridium aquilinum, dryopteris fragrans, dryopteris crassipes (t.acuminata) and chrysotium indicum (t.toratina, Cyclosorus irripus var.

The odor-emitting material, the smoke-emitting material, and the flavor-emitting material are preferably the following processed plants and parts of plants.

The odor-emitting material is preferably tea obtained by heating and drying stems and leaves of a plant, and then kneading, baking, steaming, fermenting, etc., and is particularly preferably Japanese tea, Chinese tea, and black tea. Examples of japanese tea include decocted tea, deep-steamed decocted tea, yulu, guan tea, matcha, kou tea, yu green tea, yu cha, stem tea, bud tea, powdered tea, brown rice tea, baked tea, and sencha (first sencha, autumn and winter sencha, salix caprea).

Among teas, chinese tea and Black tea (Black tea) which are fermented teas are more preferable than japanese tea which is not fermented tea. Examples of the Chinese tea include oolong tea (Tieguanyin, Huangjingui, narcissus, and Caucasian), Pu' er tea, and jasmine tea. Further, black tea is most preferable, and Dajiling, assam, Uba, Nuvara and Qimen are preferably used.

The raw material for giving off the smoke smell is preferably tulip, hyacinth, garlic, hot leek, lily (such as Shandan, Lily, Xiaojudan, WUDAN, and Lily), fritillaria, shallot, garlic, onion, lycoris radiata, narcissus, and konjac. Among them, konjak is most preferable. This is thought to be due to trimethylamine produced when konjac is heated.

In addition, as a flavor-imparting material, it is particularly preferable to use a large amount of ground stems and leaves of fruits and/or seeds of apricot, blueberry, strawberry, raspberry, banana, and grape, and mint (various mint-series plants and spearmint-series plants of the genus mentha of the family labiatae (mint series: mint, japanese mint, spearmint, citrus mint, kexijia mint, pulegol, etc.; spearmint series: spearmint, etc.), catmint, lemon balm (lemon mint), savory (home vanilla), and willow mint (savory) used as a food additive such as chewing gum or caramel, or mouth freshener such as tooth powder.

In this way, various parts of various plants are used as raw materials for giving off odor, smoke smell, and taste, and dried for use, and in this case, components derived from plants can be absorbed, and therefore, the use is preferable. However, as the flavor-imparting material, commercially available menthol and xylitol are particularly preferably used from the viewpoint of productivity. Since they sell plant-derived substances in the form of health foods or herbal medicines, they can give a sense of security to smokers as in the case of using plants as flavor-giving raw materials.

Further, since raw materials giving off odor, smoke, and taste are commercially available in the form of Chinese herbal medicines, teas, spices, and powders which have been subjected to processing such as drying in advance, they can also be used as they are.

Among such odor-emitting materials, smoke-emitting materials, and flavor-emitting materials, propylene glycol, ethylene glycol, diethylene glycol, triethylene glycol, tetraethylene glycol, glycerol monoacetate (Monoacetin), and glycerol diacetate (Diacetin) are preferably used as the material of the aerosol-forming material for forming the aerosol in terms of the aerosol-forming ability and the boiling point.

In addition, when a specifically limited material is used as the odor-emitting material, the smoke-emitting material, and the flavor-emitting material, the mixing ratio thereof is not changed. The raw material for emitting odor, and the raw material for emitting flavor are preferably contained in an amount of 83.9 to 97.0 mass%, 0.4 to 1.6 mass%, and 3.2 to 15.6 mass%, respectively, based on the total mass of the raw material for emitting odor and the raw material for emitting flavor. The aerosol-forming material may include 35.0 to 65.0 parts by mass of the raw material for forming the aerosol, per 100 parts by mass of the total of the raw material for emitting the odor, the raw material for emitting the smoke, and the raw material for emitting the taste. More preferably 40.0 to 60.0 parts by mass.

While the raw materials necessary for forming the thermal aroma chemical for a heated volatile substance-aspirating cartridge of the present invention have been described above, the thermal aroma chemical for a heated volatile substance-aspirating cartridge is often wrapped with a wrapping member in the form of a filler cut into a prismatic shape or a cylindrical shape, as will be described later, by molding the raw materials to uniformly disperse and stabilize the aerosol-forming substance and to rapidly generate the volatile substance in contact with a heat source. Then, the material in the form of a cigarette wound by the wrapping member is cut into a desired length. Therefore, in these chopping and cutting, in order to prevent the shape from being damaged, it is necessary to firmly maintain the block-like state. Therefore, in the conventional aerosol-forming products, hydrophilic polysaccharide-based polymers and cellulose-based polymers are used as binders together with tobacco components, non-tobacco fibers, aerosol-forming products, and the like. However, when the odoriferous material, the smoky material, and the taste-imparting material of the present invention are used only with such a binder, the uniform dispersion stability and shape-retaining ability of the aerosol-forming material are insufficient, and the fragrance-imparting components of the respective materials and the respective materials cannot be sufficiently retained.

Accordingly, the present invention has been made in view of the above circumstances, and it has been found that the above problems can be solved by including 7.0 to 25.0 parts by mass of a hydrophilic crosslinked polymer per 100 parts by mass of the total mass of a smell-emitting material, a smoke-emitting material, and a taste-emitting material. The blending amount of the hydrophilic crosslinked polymer can be also applied to the case where the raw material for forming aerosol is contained in an amount of 35.0 to 65.0 parts by mass relative to 100 parts by mass of the total mass of the raw material for emitting odor, the raw material for emitting smoke, and the raw material for emitting taste.

The reason for the effect of the hydrophilic crosslinked polymer is not yet determined, but it is considered that: the hydrophilic crosslinked polymer has a strong interaction with the hydrophilic aerosol-forming substance or the hydrophilic aromatic component, and can strongly adsorb the aerosol-forming substance or the hydrophilic aromatic component, and the hydrophilic polymer is crosslinked, so that the block state can be sufficiently maintained.

The hydrophilic crosslinked polymer to be used is not particularly limited, and water-soluble polysaccharide polymers crosslinked by various methods such as an epoxy crosslinked type, an ester crosslinked type, an ether crosslinked type, and a radical crosslinked type can be used, and crosslinked polyvinylpyrrolidone having a chemical structure different from that of the polysaccharide polymer is most preferable. This is believed to be due to: the specific chemical property of 2-pyrrolidone equivalent to the side chain of crosslinked polyvinylpyrrolidone is excellent in compatibility with all solvents as aprotic solvents.

In particular, as described above, fruits and/or seeds of apricot, blueberry, strawberry, raspberry, banana and grape, and mint (various mint-based plants and spearmint-based plants of mentha of the family labiatae and the genus mentha (mint-based plants: mint, japanese mint, spearmint, citrus mint, kesijia mint, pulegory mint and the like; spearmint-based plants: spearmint, peppermint, ginger mint and the like), catmint, lemon balm (lemon mint), savory (hometown vanilla) and spearmint (hyssop) which are preferable as the flavor-emitting material of the present invention contain a large amount of menthol and xylitol in the aerial stem and leaf thereof, and in view of maintaining the aromatic components, it is preferable to contain β -cyclodextrin which interacts strongly with them, and in particular β -cyclodextrin which is a cyclic compound of dextrin, in addition to hydrogen bonding based on hydroxyl group, due to the particularity of the cyclic structure, beta-cyclodextrin is used as a host molecule, menthol is used as a guest molecule, and the beta-cyclodextrin and the menthol form an inclusion compound.

Such beta-cyclodextrin is not required to be used in a large amount, and is preferably contained in an amount of 0.2 to 1.0 part by mass per 100 parts by mass of the total mass of the odor-emitting material, the smoke-emitting material and the taste-emitting material. If less than this content, the ability to retain the fragrance component cannot be exhibited; if it exceeds the above content, it is difficult to maintain the block state of the heat-induced aroma. The blending amount of the beta-cyclodextrin can also be applied to the case that the total 100 parts by mass of the raw material emitting the odor, the raw material emitting the smoke smell and the raw material emitting the taste contains 35.0-65.0 parts by mass of the raw material of the aerosol former and 7.0-25.0 parts by mass of the hydrophilic cross-linked polymer.

To produce a thermal aroma, the composition requires further opposite properties. This is because, as described above, the thermal aroma-producing material is wound around the packaging member in the form of a filler which is cut into a prism shape, a cylindrical shape, a granular shape, or the like. The thermally induced aromatic substance is not necessarily required to be molded, but a sheet after molding is generally cut into pieces because a shape such as a prismatic shape or a cylindrical shape is suitable for drawing a desired aroma or aerosol. As the molding method, a method such as roll molding or press molding is used, and in any case, a large compression force is applied to the composition from a metal such as stainless steel. In this case, the compressive force may cause cohesive failure of the composition, adhesion to a metal, and the like, thereby making the molding process difficult.

Therefore, in the present invention, various studies have been made on a method for solving such a problem, and as a result, microcrystalline cellulose has been used. Microcrystalline cellulose is high-purity microcrystalline cellulose obtained by hydrolyzing and refining pulp with an acid, is a flowable powder, is insoluble in organic solvents such as water and ethanol, and is used as an excipient for tablet molding of drugs. This is because the microcrystalline cellulose is effective in preventing cohesive failure in tablet molding by a direct compression method, preventing adhesion to a mold, and the like, due to its high compressibility with a large change in fluidity and volume. In the present invention, by adding microcrystalline cellulose, for example, in the production of a sheet formed by roll forming using a three-roll machine, cohesive failure of the sheet and adhesion to a metal roll can be effectively prevented.

In the case of the composition constituting the thermal aroma-generating material of the present invention, it is preferable that microcrystalline cellulose is contained in an amount of 7.0 to 25.0 parts by mass per 100 parts by mass of the total mass of the odor-emitting material, the smoke-emitting material, and the flavor-emitting material. If it is less than this content, cohesive failure of the sheet and adhesion to the metal roller cannot be effectively prevented; if the content is more than this, the strength of the sheet is rapidly reduced and becomes brittle, and chipping or dust due to shredding or cutting is likely to occur. The blending amount of the microcrystalline cellulose can be applied to the case that the total 100 parts by mass of the raw materials for emitting the odor, the raw materials for emitting the smoke smell and the raw materials for emitting the taste comprise 35.0-65.0 parts by mass of the raw materials for forming the aerosol, 7.0-25.0 parts by mass of the hydrophilic cross-linked polymer and 0.2-1.0 part by mass of the beta-cyclodextrin.

The above-mentioned effects of microcrystalline cellulose mainly depend on the particle size, and depending on the application and raw materials used, various studies have been made in the present invention, and as a result, the average particle size of microcrystalline cellulose is preferably 30 μm to 200 μm, more preferably 50 μm to 150 μm, and still more preferably 70 μm to 120 μm. This is presumably because the narrower the particle size distribution is, the more uniform the dispersion in the composition is, and cohesive failure of the sheet and adhesion to the metal roller can be effectively prevented without lowering the toughness of the sheet.

As described above, it is understood that the problems of the conventional aerosol-forming material can be solved by blending various additives for producing a thermal aromatic product, but in the present invention, an uncrosslinked polysaccharide-based polymer and cellulose-based polymer, which are conventional binders, are also necessary for the combination of the respective raw materials. The amount of the binder is less than that of the conventional binder, and the binder may be contained only by 2.0 to 5.0 parts by mass per 100 parts by mass of the total of the odoriferous raw material, the smoky raw material and the flavory raw material, or may be used in the case where the binder contains 35.0 to 65.0 parts by mass of the raw material for aerosol formation, 7.0 to 25.0 parts by mass of the hydrophilic crosslinked polymer, 0.2 to 1.0 part by mass of beta-cyclodextrin and 7.0 to 25.0 parts by mass of microcrystalline cellulose per 100 parts by mass of the total of the odoriferous raw material, the smoky raw material and the flavory raw material.

The uncrosslinked polysaccharide-based polymer and cellulose-based polymer are indispensable as the binder, but the blending amount is preferably reduced from the following viewpoint. These polymers have water absorption properties and are used for the purpose of improving water retention properties, but they tend to exhibit tackiness because they are not crosslinked, resulting in a decrease in storage stability. Thus, particularly like the heated thermal fragrance generator of the present invention, the fragrance is emitted and an aerosol is formed upon heating, and therefore it is desirable to have the required minimum compounding that is difficult to be affected by humidity.

Further, as the polysaccharide-based polymer, konjac glucomannan (glucomannan), guar gum, pectin, carrageenan, tamarind gum, gum arabic, soybean polysaccharides, locust bean gum, karaya gum, xanthan gum, and agar are preferable, and as the cellulose-based polymer, methylcellulose, ethylcellulose, carboxymethyl cellulose, carboxyethyl cellulose, hydroxymethyl cellulose, hydroxyethyl cellulose, hydroxypropyl cellulose, and sodium salts, potassium salts, and calcium salts of carboxymethyl cellulose and carboxyethyl cellulose are preferable.

In addition, the heat-generating composition for a heated volatile substance-smoking cartridge of the present invention preferably contains an antibacterial preservative because processed plants and plants are used as a raw material for emitting odor, a raw material for emitting smoke odor, and a raw material for emitting flavor. The amount of the antibacterial preservative is preferably 0.005 to 0.04 part by mass per 100 parts by mass of the total mass of the odor-emitting raw material, the smoke-emitting raw material and the taste-emitting raw material. The blending amount can also be applied to the case that the total mass of the raw material for emitting the smell, the raw material for emitting the smoke smell and the raw material for emitting the taste is 100 parts by mass and the raw material for forming the aerosol comprises 35.0-65.0 parts by mass of the raw material for forming the aerosol, 7.0-25.0 parts by mass of the hydrophilic cross-linked polymer, 0.2-1.0 part by mass of beta-cyclodextrin, 7.0-25.0 parts by mass of microcrystalline cellulose and 2.0-5.0 parts by mass of the adhesive.

The antibacterial preservative is not particularly limited, and potassium sorbate and/or sodium benzoate are preferable.

Finally, the thermal fragrance composition of the present invention was compounded with inorganic particles, and an unexpected effect was confirmed. The heat-induced flavor product produced by adding the inorganic particles was found to have less fouling on the heat source of the heated smoking tool than the heat-induced flavor product without adding the inorganic particles. The amount of the blend is preferably 0.05 to 10 parts by mass, more preferably 0.1 to 5 parts by mass, per 100 parts by mass of the thermal aromatic composition.

The effect can be found in metal oxides such as magnesium oxide, calcium oxide, titanium oxide, iron oxide, aluminum oxide, etc.; metal carbonates such as magnesium carbonate and calcium carbonate; metal phosphates such as calcium phosphate; titanates such as potassium titanate and magnesium titanate; and silica such as zeolite, colloidal silica, and fumed silica, and the like, and is not limited to a large extent by the material or particle size of the inorganic particles. Among them, magnesium carbonate, calcium carbonate, silica and alumina gave good results. Thus, although the reason has not been determined, it is considered that: when desorbing from a heat source, the inorganic particles grind the surface of the heat source; when heating, the contact area between the heat source and the heated aromatic body is reduced; and so on.

As described above, the thermal product composition for a heated volatile substance-smoking cartridge according to the present invention may be prepared by including at least the above-described odor-emitting raw material, smoke-emitting raw material, and flavor-emitting raw material, and further mixing an appropriate amount of hydrophilic crosslinked polymer, β -cyclodextrin, microcrystalline cellulose, binder, and antibacterial preservative into these materials. That is, the present invention provides a thermal aroma product for a heated volatile substance-smoking cartridge, which is characterized by using a raw material emitting a smell, a raw material emitting a flavor, and a thermal aroma product composition for a heated volatile substance-smoking cartridge containing an appropriate amount of a hydrophilic crosslinked polymer, β -cyclodextrin, microcrystalline cellulose, a binder, and an antibacterial preservative.

Further, by using the above-described thermally produced aromatic substance, a heated volatile substance smoking cartridge can be manufactured by ordinary forming processing such as shredding, rolling, cutting, and the like. That is, the present invention provides a heated volatile substance-drawing cartridge characterized by using the above-described thermally generated aromatic substance.

Conventional aerosol formed bodies can be formed by various methods such as a method of forming them from a slurry through a papermaking step or a method of drying them and then forming them. The thermal flavor-producing materials for the heated volatile-aspirating cartridges of the present invention can also be made in accordance with the prior art. However, the present invention relates to a method for producing a thermal product for a heated volatile substance-aspirating cartridge, which is characterized by using a raw material emitting an odor, a raw material emitting a smoke odor, and a raw material emitting a flavor, and which can efficiently generate the odor, smoke odor, and flavor based on these components to thereby enable smokers to enjoy them.

That is, the method for producing a thermal product for a heated volatile substance-aspirating cartridge according to the present invention comprises the steps of: step 1, drying the raw materials emitting odor, sterilizing, crushing and weighing; step 2, drying the flavor-emitting raw materials, sterilizing, crushing and weighing; step 3, drying the raw materials emitting the smoke smell, sterilizing, crushing and weighing; step 4, weighing the hydrophilic crosslinked polymer, and mixing the weighed hydrophilic crosslinked polymer into a pure water/alcohol mixed solution; step 5, weighing beta-cyclodextrin, dissolving and mixing the beta-cyclodextrin into a pure water/alcohol mixed solution; step 6, weighing microcrystalline cellulose, and mixing the microcrystalline cellulose with a pure water/alcohol mixed solution; step 7, weighing the binder, and dissolving and mixing the binder in a pure water/alcohol mixed solvent; step 8, weighing the aerosol forming object; step 9, weighing the antibacterial preservative, and dissolving the antibacterial preservative in pure water; a 10 th step of mixing the materials obtained in the 1 st, 2 nd, 4 th, 5 th, 6 th, 7 th and 8 th steps; a 11 th step of aging the mixture obtained in the 10 th step; a 12 th step of mixing the materials obtained in the 3 rd and 9 th steps; a 13 th step of mixing the materials obtained in the 11 th and 12 th steps; a 14 th step of molding the material obtained in the 13 th step; a 15 th step of cutting the molded article obtained in the 14 th step; a 16 th step of winding the material obtained in the 15 th step into a roll; a 17 th step of cutting the molded article obtained in the 16 th step; and an 18 th step of drying the molded article obtained in the 17 th step.

In particular, the present invention is characterized by the ripening step in the 11 th step and the 13 th step of mixing the materials obtained in the 11 th and 12 th steps.

The 11 th step is characterized in that the flavor-emitting material, the hydrophilic crosslinked polymer that retains the aromatic components, and β -cyclodextrin are cured together, whereby the aromatic components can be sufficiently retained, and this effect can be exhibited at the time of smoking.

The curing is preferably carried out at 15 to 30 ℃ for 3 to 14 days. However, when the temperature is too high or the aging is too long, mold or rot may occur. Further, from the viewpoint of keeping the fragrance component, the result is more preferably carried out at 20. + -. 2 ℃ for 4 to 7 days.

In the 13 th step, by finally mixing the raw material emitting smoke, the raw material showing fragrance that has drifted in the space during heating is not immersed in water for a long time, and the processing history can be shortened, whereby smoke can be efficiently generated by heating.

The other steps do not necessarily need to be performed in accordance with the step numbers as long as the steps and the preparation between the steps can be most effectively performed.

In the above-mentioned production method, plants are basically used as the odor-emitting material, the smoke-emitting material, and the flavor-emitting material, but these materials can be obtained in a state of being processed such as dried as described above. Representative materials include menthol, xylitol, herbal medicines, teas, flavors, powders, and the like. In this case, the steps such as drying, sterilization, and pulverization can be omitted. Therefore, the manufacturing method of the present invention can be simplified to a manufacturing method of a thermal product for a heated volatile substance-pumped cigarette pack including the following steps: step 1, weighing raw materials emitting odor; step 2, weighing the flavor-emitting raw materials; step 3, weighing the raw materials emitting the smoke smell; step 4, weighing the hydrophilic crosslinked polymer, and mixing the weighed hydrophilic crosslinked polymer into a pure water/alcohol mixed solution; step 5, weighing beta-cyclodextrin, dissolving and mixing the beta-cyclodextrin into a pure water/alcohol mixed solution; step 6, weighing microcrystalline cellulose, and mixing the microcrystalline cellulose with a pure water/alcohol mixed solution; step 7, weighing the binder, and dissolving and mixing the binder in a pure water/alcohol mixed solvent; step 8, weighing the aerosol forming object; step 9, weighing the antibacterial preservative, and dissolving the antibacterial preservative in pure water; a 10 th step of mixing the materials obtained in the 1 st, 2 nd, 4 th, 5 th, 6 th, 7 th and 8 th steps; a 11 th step of aging the mixture obtained in the 10 th step; a 12 th step of mixing the materials obtained in the 3 rd and 9 th steps; a 13 th step of mixing the materials obtained in the 11 th and 12 th steps; a 14 th step of molding the material obtained in the 13 th step; a 15 th step of cutting the molded article obtained in the 14 th step; a 16 th step of winding the material obtained in the 15 th step into a roll; a 17 th step of cutting the molded article obtained in the 16 th step; and an 18 th step of drying the molded article obtained in the 17 th step.

A method for producing a thermotropic flavor-producing substance for a heated volatile-substance-aspirating cigarette, which is characterized by being completely unchanged from the production method when plant materials are used, and which can efficiently produce a smell, and a taste.

ADVANTAGEOUS EFFECTS OF INVENTION

According to the present invention, the following effects are obtained: not only people who have flame type smoking experience, but also even first smokers have the feeling of cigarettes, and can also enjoy the fragrance of smell, smoke taste and taste, and can obtain the peace of mind and body. Further, according to the present invention, the following effects are obtained: since tobacco belonging to the genus nicotiana of the family solanaceae, the congeneric plant thereof, and components thereof are not contained and are harmless aroma derived from plants and the like, smoking can be enjoyed without adversely affecting health not only by the smoker but also by surrounding non-smokers. Therefore, the present invention is not an alternative to the heating type electronic cigarette cartridge, and provides a new smoking article which can enjoy fragrance, bring alpha waves to the brain, have a healing effect, and contribute to health and beauty promotion.

Drawings

Fig. 1A is a schematic view of a process for producing a thermal aroma chemical for a heated volatile-smoking cartridge using a plant as a raw material according to an embodiment of the present invention.

Fig. 1B is a schematic view of the steps for producing a thermal aroma-generating material for a heated volatile-smoking cartridge using a processed plant as a raw material according to an embodiment of the present invention.

Figure 2 is a schematic perspective view showing the appearance of a heated volatile smoking cartridge of one embodiment of the present invention.

Fig. 3(a) is a schematic cross-sectional view of a heated volatile substance-suctioning cigarette cartridge according to an embodiment of the present invention, which is formed by sequentially joining a thermal product, a support member, and a mouthpiece of fig. 2 and winding the thermal product, the support member, and the mouthpiece, and (B) is a schematic cross-sectional view of a heated volatile substance-suctioning cigarette cartridge according to an embodiment of the present invention, which is formed by sequentially joining a thermal product, a support member, a cooling member, and a mouthpiece of fig. 2 and winding the thermal product, the support member, the cooling member, and the mouthpiece, and winding the thermal product, the support member, the cooling member.

Figure 4 is a schematic cross-sectional view of a prism-chopped thermotropic aroma-producing filled heated volatile-smoking cartridge of one embodiment of the present invention.

Figure 5 is a schematic cross-sectional view of a heated volatile-aspirating cartridge of one embodiment of the present invention mounted to a typical heated smoking article.

Figure 6 is a schematic plan view of the support member of figure 3(a) mounted to a heated volatile-smoking cartridge of an embodiment of the invention, as viewed from the X direction.

Figure 7 is a side schematic view of the support member of figure 3(a) mounted to a heated volatile-smoking cartridge of an embodiment of the invention, viewed from the Y direction.

Detailed Description

The present invention will be described in more detail with reference to the embodiments, but the present invention is not limited thereto, and various modifications can be made without departing from the scope of the present invention in the implementation, and the present invention is limited only to the technical ideas described in the claims.

EXAMPLE 1

A thermal flavor-producing material is produced by using flowers of crocus sativus as a flavor-emitting material, konjac as a flavor-emitting material, and leaves of peppermint and fruits of apricot as flavor-emitting materials. Glycerin and propylene glycol were used as aerosol formers, and crosslinked polyvinylpyrrolidone (PVP) was used as a hydrophilic crosslinked polymer. In addition, beta-cyclodextrin for retaining aromatic components, microcrystalline cellulose functioning as an excipient, and sodium carboxymethyl cellulose (CMC-Na) as a binder were used, and potassium sorbate and sodium benzoate were used as antibacterial preservatives. The production was carried out according to the production process shown in fig. 1A.

Flowers of crocus sativus, konjac, leaves of peppermint, and fruits of apricot were respectively hot-air dried until the water content reached about 2 mass%, and then pulverized, and the materials passed through an 80-mesh sieve were used. The microcrystalline cellulose used herein had an average particle diameter of 90 μm and a mass average molecular weight (Mw) of 36,000. The compounding amounts are as follows.

As shown in fig. 1A, crosslinked PVP, β -cyclodextrin, microcrystalline cellulose, and CMC-Na were dissolved and mixed in a predetermined amount of pure water/ethanol using ethanol as an alcohol, mixed with saffron flowers, apricot fruits, mint leaves, glycerin, and propylene glycol, and then aged at 20 ± 2 ℃ for 5 days.

The cooked mixture was mixed with konjac mixed in pure water in which potassium sorbate and sodium benzoate were dissolved in advance, and then molded with three rolls so that the thickness of the sheet was 0.28 ± 0.02 mm. The sheet thus formed was cut into pieces having a width of 1.5 ± 0.1mm, and then rolled up so as to have a predetermined filling rate. Then, the rolled thermal flavor-producing composition is cut into a length of 11.5 to 12.0mm, and then dried until the water content becomes 18 to 20 mass%, to produce a thermal flavor-producing composition as rolled thermal flavor.

As shown in fig. 2 and 3(a), the produced thermal product 110, the support member 120, and the mouthpiece 140 are sequentially connected in the X direction, and the heated volatile substance suction cartridge 100 is produced by using the packing member 150. As shown in fig. 2 and 3(B), the other one of the produced thermal product 110, the support member 120, the cooling member 130, and the mouthpiece 140 is connected in this order in the X direction, and the heated volatile substance suction cartridge 100 is produced by using the packing member 150. The support member 120 used here is connected so as to support the thermal product 110, and has a center portion 121 that is present along the central axis in the X direction of the heated volatile substance suction cartridge 100 and has two or more side portions 122. The two or more side portions 122 extend outwardly from the central portion 121 and contact the wrapper member 150 at the perimeter of the heated volatile smoking cartridge 100 and are secured to the inner surface of the wrapper member 150 with an adhesive, maintaining the strength of the heated volatile smoking cartridge 100.

In addition, as shown in fig. 4, the thermally produced aroma 111 cut into the prism shape forms the thermally produced aroma 110 in a state of being bundled in a specific number, and thus, a smoker can draw the thermally produced volatiles in a stable air flow.

When a smoker uses the heating type volatile substance suction cartridge 100, as shown in fig. 5, by being attached to the attachment section 210 of the heating type smoking article main body 200, the heat source 211 provided at the bottom center portion of the attachment section 210 penetrates the thermally induced aroma 110, and the thermally induced aroma 110 is heated, so that the smoker can enjoy smoking.

As a result of evaluation of the fragrance emitted from the thermal aroma chemical of the present invention by 10 subjects using such a heated smoking device, 7 subjects felt the following three factors, i.e., the smell of aroma emitted from the aerosol-forming body when the thermal aroma chemical was attached to the heated smoking device, the smoke smell of aroma emitted in the space when the thermal aroma chemical was heated, and the taste of aroma emitted in the mouth when the thermal aroma chemical was heated and sucked together with the aerosol, and were able to bring peace of mind.

EXAMPLE 2

Using black tea as a flavor-emitting material, konjac powder as a smoke-emitting material, and menthol and xylitol extracted from plants as flavor-emitting materials, a heated volatile smoking bomb was prepared in accordance with the production process shown in fig. 1B under exactly the same conditions as in example 1, and 10 subjects evaluated the aroma emitted from the thermal aroma product of the present invention using the same heated smoking device as in example 1. As a result, 9 subjects felt the following three factors, i.e., the smell of the aroma diffused by the aerosol forming body when the thermal aroma product was attached to the heating type smoking tool, the smoke smell of the aroma diffused in the space when the thermal aroma product was heated, and the taste of the aroma diffused in the mouth when the thermal aroma product was heated and sucked together with the aerosol, and were able to feel well-being, regardless of the presence or absence of the cooling member 130.

Industrial applicability

The present invention is free from tobacco belonging to the genus nicotiana of the family solanaceae, plants belonging to the same genus, and components thereof, and is a harmless aroma derived from plants and the like, and therefore, not only people who have a flame-type smoking experience, but also first smokers have a feeling of cigarette, but also can enjoy the aroma of taste, smell, and taste, and not only the smoker himself, but also non-smokers around him do not have adverse effects on health, can enjoy smoking, and brings about an alpha wave in the brain, has a healing effect, and is a novel smoking tool contributing to health and beauty promotion. Therefore, the technique relating to the heating type thermal fragrant product of the present invention may be applied to a joss stick, a burning incense, a smearing incense, a painting incense, etc., and an aromatherapy, etc.

Description of the symbols

100 heated volatile smoking cartridge

110 heat-induced aroma-producing substance

111 thermally produced fragrance cut into prismatic shapes and filled

120 support member

121 support member center part

122 support member peripheral portion

122A first supporting member peripheral portion

122B second supporting member peripheral portion

130 cooling member

140 suction nozzle

150 packaging member

200 heating type smoking tool

210 heating type smoking tool mounting part

211 heat source

Length of L support member

Diameter of D support member

d the distance between the peripheral edge of the first support member and the peripheral edge of the second support member

Claims

1. A thermal aromatic composition for a heated volatile-smoking cartridge, which composition constitutes an aerosol-forming body containing an aerosol-forming substance that generates an aerosol by the action of heat transmitted from a heat source, characterized in that the composition comprises at least one or more substances selected from the group consisting of flowers, teas, grains, and fermented products of beans of angiosperms as a raw material for emitting an aroma (smell) that is dispersed by the aerosol-forming body itself when the aerosol-forming body is attached to a heated smoking appliance, the composition comprises at least one or more substances selected from the group consisting of roots, subterranean stems, and branches of angiosperms, and parts other than a fungal stock of mushrooms, and parts other than a pseudoroot of a moss plant as a raw material for emitting an aroma (taste) that is dispersed in the mouth when the aerosol-forming body is heated and sucked together with the aerosol, comprises at least one selected from seeds and/or fruits of angiosperm, overground stems and leaves, germinated vegetables, parts of seaweed except rhizoid, and leaves of fern.

2. The thermally induced flavor composition for a heated volatile-smoking cartridge of claim 1, comprising 83.9 to 97.0 mass%, 0.4 to 1.6 mass%, and 3.2 to 15.6 mass% of said odoriferous material, said smokable material, and said flavorful material, respectively, relative to the total mass of said odoriferous material, said smokable material, and said flavorful material.

3. The heat-producing flavor composition for a heated volatile-smoking cartridge according to claim 1 or 2, wherein at least one or more selected from the group consisting of propylene glycol, 1, 3-butylene glycol, sorbitol, ethylene glycol, diethylene glycol, triethylene glycol, tetraethylene glycol, glycerin, lactic acid, glycerol monoacetate (glycerol monoacetate), glycerol diacetate (glycerol diacetate), glycerol triacetate (glycerol triacetate), triethylene glycol diacetate, triethyl citrate, isopropyl myristate, methyl stearate, dimethyl dodecanedioate, and dimethyl tetradecanedioate is contained as a raw material for the aerosol-forming product.

4. The heat-producing flavor composition for a heated volatile-smoking cartridge according to claim 3, wherein the odoriferous raw material, the smoky raw material and the flavor-emitting raw material comprise 83.9 to 97.0 mass%, 0.4 to 1.6 mass% and 3.2 to 15.6 mass%, respectively, of the odoriferous raw material, the smoky raw material and the flavor-emitting raw material, and the aerosol-forming raw material comprises 35.0 to 65.0 parts by mass, relative to 100 parts by mass of the total of the odoriferous raw material, the smoky raw material and the flavor-emitting raw material.

5. The thermogenic composition for a heated volatile-smoking cartridge according to any one of claims 1 to 4, wherein the flowers of the angiosperm are Sophora japonica, Zingiber mioga, Chamomilla, Farfarae, Compositae Chrysanthemum (Chrysanthemum morifolium, Chrysanthemum indicum, Pacific Chrysanthemum indicum, etc.), Angelica pubescens, Lonicera japonica, Dianthus Shiraitiaceae plants (Dianthus superbus, Shizhu, etc.), Labiatae family Mentha family plants (Mentha haplocalyx, Mentha spicata, Mentha rotundifolia, Mentha citrifolia, Mentha pulegium, etc.), Labiatae family Mentha family Labiatae family Mentha family plants (Mentha haplocalyx), family Labiatae family Mentha haplocalyx family plants (Mentha spicata, Mentha elongata, Mentha viridans, Mentha spicataria, Melissae (lemon) and Melissa officinalis (Mentha, Herba Menthae (Vanilla planifolia (L.) Roxb.), herba Menthae (Hyssopus officinalis), herba Hyperici Erecti, Prunellae Spica, herba Agastaches, herba Artemisiae Annuae, radix Angelicae Pubescentis, herba Polygoni Avicularis of Leguminosae, herba Polygoni Avicularis of Labiatae, herba Dianthi, herba Moslae, plants of Plantago of Plantaginaceae (semen plantaginis, herba plantaginis), plants of Cassia of Leguminosae (semen Cassiae Noninae, herba Cymbopogonis, etc.), fructus Aurantii Immaturus, flos Rosae Multiflorae, flos Nelumbinis, plants of Magnoliaceae (flos Magnoliae, flos Hoveniae, etc.), plants of Iris of Compositae (flos Inulae, Inulae flos Inulae, herba Iridis, Iris of Iridaceae, herba Adonidis, etc.), herba Erodii seu Geranii, herba Elaeagni, herba Elephantopi Adonidis, etc.), herba Elephantopimarigoldendri, herba Elephantopi, herba Adonidis, etc., herba Adonidis, etc., herba Adonidis, herba Adoni, Cinnamomum cassia, Anisum versicolor, mallow, Citrus junos, Verbena limonum, Medicago sativa, yarrow, Apium graveolens, Thymus (thyme, Thymus citrifolia, Thymus serpyllum, etc.) of Labiatae, artichoke, Tagetes (Tagetes, Tagetes africana, Tagetes franciscensis, Tagetes mexicana, Tagetes aromatica, etc.), lavender, Echinacea, crocus sativus, and flowers of plants (candelilla, Typha orientalis, etc.) of Typha of Typhaceae,

the tea is Japanese tea, black tea, Chinese tea, Angelica keiskei koidzumi, folium Hylotelephii Erythrosticti, herba Gynostemmatis, folium Ginkgo, Curcuma rhizome tea, Quercus salicina tea, Acanthopanax senticosus tea, Plantain seed tea, Huoxuedan tea, persimmon leaf tea, Cassia somnifera tea, bean tea, Gymnema sylvestre tea, guava tea, Lycium barbarum fruit tea, mulberry leaf tea, black bean tea, burdock tea, cherry tea, perilla tea, ginger tea, field horsetail tea, buckwheat tea, aralia tea, dandelion tea, sweet tea, houttuynia tea, eucommia ulmoides tea, sword bean tea, elderberry tea, coix seed tea, cassia seed tea, loquat leaf tea, pine leaf tea, baked mate tea, wheat tea, Acer maoenoprass tea, Artemisia princeps tea, Louistipana tea and lychee tea,

the fermented product of the grain or bean is fermented soybean (semen Sojae Preparatum), semen Sojae Preparatum and Massa Medicata Fermentata (Massa Medicata Fermentata),

the roots of the angiosperm plant include dahlia, sweet potato, cassava, Jerusalem artichoke, ginseng fruit, fleece-flower root, king melon, plants of genus Elaeagnus of family Campanulaceae (such as radix Codonopsis, Lac Caprae Seu Ovis, freckle radix Codonopsis), Dioscorea japonica, rhizoma Dioscoreae, Acanthopanax senticosus, burdock, plants of genus Cirsium of family Compositae (such as Senji, wild thistle, Cirsium japonicum, wild thistle, spina gleditsiae), carrot, radish, turnip, ginseng, radix Rubiae, clematis, trochanteria, radix Clematidis, airpotato yam, lindera root, Astragalus mongholicus, Scutellaria baicalensis, polygala root, plants of genus Pueraria of family Leguminosae (such as Pueraria thomsonii, radix scrophulariae, sophora flavescens, Cinnamomum kanehiraeae, Cinnamomum cassia, Cinnamomum japonicum, radix scrophulariae, and so, Flavoring such as folium Et cacumen Murrayae, rhizoma Ligustici, herba Coriandri, BAIQIANQING, rhizoma Ligustici, radix Acanthopanacis Senticosi, radix Achyranthis bidentatae, rhizoma Polygoni Cuspidati, radix bupleuri, plants of Asarum of Aristolochiaceae (Asarum sieboldii, Asarum donnanguchi, Asarum sanguchi, etc.), menispermum dauricum, plants of Taraxacum of Compositae (Mongolian dandelion, Chinese dandelion, white border dandelion, Korean dandelion, Saxifraga dandelion, western dandelion, etc.), radix rehmanniae, radix Asteris, radix Arnebiae, radix Paeoniae alba, radix Adenophorae, radix Glehniae, plants of Gentianaceae (Gentiana of Gentianaceae, herba Galangae, rough Gentiana scabra, etc.), radix Gentianae of Anthriscus sylvestris, Nymphaea, and herba Lamii, etc, Japanese teasel root, dipsacus asperoides, mulberry, red sage root, sanguisorba root, plants of swertia of Umbelliferae (angelica, Angelica acutiloba, Angelica sinensis, Angelica gigas, etc.), ophiopogon root, plants of Hordeum of asparagiaceae (mountain ophiopogon root, broadleaf ophiopogon root, dwarf lilyturf tuber, Liriope graminifolia, etc.), parsley (parsley), vetch, plants of Rheum of Polygonaceae (rhubarb, medicinal rhubarb, Korean rhubarb, etc.), kale, dahurian angelica root, Sichuan angelica root, plants of stemona of stemonaceae (stemona, sessile stemona, upright stemona, etc.), plants of Atractylodes of Compositae (Atractylodes lancea, Atractylodes chinensis, Atractylodes macrocephala rhizome, etc.), Imperata cylindrica, Saposhnikovia root, peony, Akebia stem, Akebia trifoliata, Roughts of Aristolochiaceae (Aristolochia,

the underground stem of the angiosperm plant is selected from tulip, hyacinth, garlic, leek, lilium (such as Shandan-Lily. Judan-Xiaojudan. WUDAN. Lilium) of Lilium of Liliaceae), fritillaria, welsh onion, garlic, lycoris radiata, narcissus, crocus sativus, gladiolus, litsea cubeba, plants of Iris of Iridaceae (such as Lindera Lineariana, Iris angustifolia, Iris peplus. pall. Var. Lindl. of Iridaceae, Iris. pall. of Iridaceae), taro, konnyaku, cyclamen, Papaveris, malus vulgaris, Chinese artichoke, potato, American potato, corydalis tuber, chinaroot greenbrier, plants of Sparganium of Sparganiaceae (such as Sparganium nigrum. crispum. and Blanco), alisma rhizome, plants of Araceae, plant of Araceae (such as arisaema consanguina, arisaema cum bile, arisaematis, arisaema cum bile, arisaematis, rhizoma pines, Plants of genus Polygonum of family Asparaceae (Polygonatum odoratum, Siberian solomonseal rhizome, Polygonatum sibiricum Red. and the like), Coptis japonica Makino, Zedoariae rhizoma, Cyperus rotundus, Ligusticum sinense, Cymbopogon japonicus Makino, Aster tataricus, Gynura japonica Makino, Acorus calamus, Acorus tatarinowii, Ligusticum wallichii, plants of genus Atractylodes of family Compositae (Atractylodes lancea, Atractylodes chinensis, Atractylodes macrocephala, and the like), plants of genus Rheum of family Polygonaceae (Rheum officinale, medicinal Rheum palmatum, Rheum officinale, and the like), Panax japonicus, Anemarrhena asphodeloides, sanguisorba officinalis, plants of genus Isatis of family Brassicaceae (Isatis tinctoria, and the like), Strychnos tinctoria, radix Gentianae, Alpinia officinarum, and the underground stem of Rhamnaceae,

the branches of the angiosperm plant are Japanese cypress, pine, fir, Thujopsis dolabrata, camellia, Chinese Aralia, Acer palmatum, Japanese Rhus succedanea, Mallotus japonicus, benzoin, quercus robur, phellodendron amurense, cherry, sandalwood, hook camphor, plants of Cinnamomum of Lauraceae (such as cinnamon, Ceylon cinnamon, Cinnamomum burmannii, Chinese cinnamon, coastal camphor, etc.), acronychia, Japanese magnolia officinalis, Machilus thunbergii, Fraxinus chinensis, arborvitae, sappan wood, Phyllostachys pubescens, eucommia ulmoides and aniseed,

the part of the mushroom other than the fungus stock is the part of the mushroom other than the fungus stock, such as tricholoma matsutake, mushroom, lactarius hatsudake tanaka, truffle, tetraspore mushroom, agaricus, Hypsizygus marmoreus, bolete, lactarius hatsudake tanaka and lucid ganoderma,

the parts of the bryophytes except the false roots are the parts except the false roots of liverwort, phoenix-tail moss, Chinese juniper leaf moss, gold moss, light moss, sphagnum, true silver leaf moss, cattle hair moss, aspergillosis, white Chinese juniper leaf moss, spore wetland moss, east Asia griseus, Chinese dwarf lilyturf, short-branch collembola, thin-leaf euonymus, lamp plant moss, lantern plant moss, Chinese juniper moss, pear capsule pearl moss, tiger tail moss, east Asia crushed rice moss, ash plant and silk moss,

the seeds and/or fruits of the angiosperm plant are selected from plants of genus Gardenia of family Rubiaceae (such as Gardenia jasminoides Ellis, etc.), Corni fructus, plants of genus Ligustrum of family Oleaceae (such as Ligustrum lucidum ait, Ligustrum japonicum, etc.), Rosa multiflora, plants of genus Perilla of family Labiatae (such as Perilla frutescens, Huusleaf Perilla frutescens, purple common perilla, green common perilla, etc.), fructus Tribuli, Kochiae fructus, cnidii herba Desmodii Caulifera, plants of genus Palmae (such as Palma rapa, Palma petiolus, Pepper, etc.), Amomum tsao-fructus Gleditsiae Abnormalis, fructus Xanthii, Morus alba, Gleditsia japonica, Arecae semen Arecae, plants of genus Cuscuta of family Cuscuta (such as Cuscuta chinensis, Cuscuta, etc.), Platycladus orientalis, and so on, hemp, plant of genus vitex of family labiatae (such as vitex negundo and vitex trifoliata), akebia stem, papaya, plant of genus aristolochia of family aristolochiaceae (such as aristolochia rotundifolia), longan, plant of genus aristolochia of family meliaceae (such as forsythia suspensa, forsythia koreana), hovenia dulcis, plant of genus citrus of family rutaceae (such as lime, wenzhou mandarin orange, summer orange, ponkan orange, octa mandarin orange, iyo orange, lychee orange, grapefruit, japan orange, citrus reticulata, lemon, basa dela, mandarin orange, summer orange, small mandarin orange, citrus pulp (such as citrus grandiflora), citrus grandiflora chamomile, strawberry, raspberry, citrus grandiflora, citrus grandi, Banana, pineapple, mango, grape, kumquat, melon, persimmon tree, persimmon, apricot, olive, pomegranate, Caesalpinia indica of the family Sotaceae, guava, areca nut, king melon, plum, tomato, various peppers (red pepper, green pepper, bell pepper, etc.) which are plants of the genus Capsicum of the family Solanaceae and do not have a pungent taste, Momordica grosvenori, lotus, white gourd, Zingiber mioga, burdock, plants of the genus Cassia of the family Leguminosae (cassia seed, Cassia tora L.), plants of the genus Plantago of the family Plantaginaceae (Plantago asiatica, Plantago major, etc.), amomum villosum, ginger flower, Alpinia glabrata, motherwort, almond, walnut, hazelnut, Sichuan hazelnut, cashew nut, castanea mollissima, Castanea mollissima, Quercus nigra, Quercus, Helianthus nigra, Lycium Chimonascus sinensis, zizyphus jujube, horse chestnut, Psychotchthys, Psychotria esculent, Plants of the genus Oryza (indica, japonica, Java, Umamea, African New Rice, etc.), plants of the genus Avena (Avena sativa, etc.), barley, plants of the genus Triticum (wheat, common wheat, spike wheat, Dulan wheat, etc.), rye, adlay, sorghum, maize, millet, barnyard grass, millet, ditch millet, Imperial millet, Funiao rice, zizania latifolia, teff grass, buckwheat, tartary buckwheat, quinoa, amaranth, adzuki bean, carob bean, plants of the genus Phaseolus (beans, safflower beans, etc.), grassy pea, plants of the genus vigna (black Jiu beans, cowpea, banbala peanut, mung bean, etc.), winged bean, ground bean, broad bean, soybean, red bean, plants of the genus Canavalia (sword bean, etc.), beans of the genus Phaseolus, sword bean, etc, Chickpea, magpie, scleroderma, cowpea, cottonseed, groundnut, lupine, pea, winged bean, psoralea, plants of the genus zanthoxylum of the family rutaceae (zanthoxylum, piper, red pepper, short-prickled ash pepper, egg-leaf ash pepper, alpine pepper, etc.), baiwei pepper, zanthoxylum bungeanum, plants of the genus piperitae of the family piperiaceae (pepper, piper, pseudopiper serpyllum, etc.), fenugreek (coriander), sesame, castor bean, various peppers having a pungent taste as plants of the genus capsicum of the family solanaceae (capsicum, kawasa pepper, jalapeno pepper, capsicum mimosa, terinda pepper, terinda poison scorpion, capsicum, setum, pimple, saya, capsicum, pimple, sajo, etc.), parsley, caraway, star anise, juniper, celery, green pepper, sage (panicum), coriander, sage, canary grass, black sage, etc.) Poppy, bell pepper and Alpinia oxyphylla seeds and/or fruits,

the aerial stem and leaf of the angiosperm plant is tarragon, fructus Piperis, Citrus junos, fructus Aurantii Immaturus, semen Trigonellae (Yunnan vanilla), herba Menthae (various mint-series plants of Mentha of Labiatae and Mentha spicata (mint-series: mint, Japanese mint, Mentha rotundus, Citrus mint, Koshijia mint, Mentha pulegium, etc.; Mentha spicata, Mentha longifolia, Mentha viridis, Mentha pulegium, Melissa officinalis (lemon mint), Mentha officinalis (homeland vanilla), Mentha haplocalyx (hyssop), Italian (Italian flower), origanum vulgaris, Murraya koenigii (Kogyo orange), plant of Zanthoxylum of Rutaceae (Zanthoxylum schinifolium, Zanthoxylum piperitum), European juniper, Citrus medicago sativa, citronella, lemon margarita, Rosmarinus officinalis, herba Apii, Apium graveolerace, Plants of genus Thymus of family Labiatae (such as Thymus vulgaris, Thymus citrosum and wild Thymus serpyllum), Asparagus racemosus, Scirpus schoenoprass, Anemone graveolens, Basil, Petroselinum crispum (parsley), Majorana angustifolia, plants of genus Tagetes of family Compositae (such as Tagetes versicolor, Tagetes erecta France, Tagetes mexicana and Tagetes aromatica), Lavender, Eriobotrya japonica, persimmon tree, Pinus koraiensis, plants of genus Palmae (such as Palma rapa (T.fortunei) and Palma (T.waggnanus) and so on), Platycladus orientalis, plants of genus Leguminosae (such as Cochloa obtusifolia and Cassia angustifolia), Acer maoenopsis, plants of genus Plantago plantain family Plantago (such as Plantago asiatica and plantain), Rubia cordifolia, Sterculia ureum hirsutum arvensis, Uncaria, Artemisia, family Labiatae, and Cymbola (such as Cymbopogon japonicus and so on japonicus and, Herba Hyperici Erecti, Prunellae Spica, herba Agastaches, herba Artemisiae Annuae, radix Angelicae Pubescentis, Leguminosae HUOXUEDAN, Labiatae HUOXUEDAN, ramulus Cinnamomi, Carcinia Maultflora champ, Caryophyllaceae Caryophyllum (herba Dianthi, fringed pink herb, Carcinia superba, etc.), herba Schizonepetae, herba Moslae, Magnolia officinalis, Acanthopanax, Aristolochiaceae Asarum (herba asari, Kupaiasa asarum, east Asian asarum, three kingdometaceae, etc.), Aristolochiaceae herba Menthae, Labiatae Perillae (Perillae, Huosu, Pinus Margaritifera, Zingiber officinale, green Huosu, etc.), herba Leonuri, caulis Mirabilis, Woodward, WUJIEGU, American Sambucus, etc.), herba Visci, herba Taxilli, ramulus Uncariae cum uncis, , Eucommiae cortex, Cistanchis herba, herba Erinaciae, herba Erigerontis, herba Erinaciae, herba Adoni, Herba Incarvilleae sinensis, herba Humuli Scandentis, plants of genus Euonymus of family Menispermaceae (such as caulis Sinomenii and radix Stephaniae Japonicae), radix cocculi Laurifolii, caulis Akebiae, caulis Aristolochiae Manshuriensis, Polygoni Multiflori radix, herba Eupatorii, purple coneflower, carrot, Gymnema sylvestre (Gymnema sylvestre and caulis seu radix Kadsurae), herba Gynostemmatis, fructus Lycii, fructus Psidii Guajavae Immaturus, semen Ginkgo, Mori fructus, herba Houttuyniae, folium Stevlae Rebaudianae, caulis et folium fici Tikouae, Lithocarpus polystachyus, and aerial stem and leaf of tomorr,

the germinated vegetables are those of soybean, mung bean, fenugreek (tarragon), radish, broccoli, cabbage, mustard, white mustard, watercress and buckwheat,

the part of the seaweed other than the rhizoid is the part of the seaweed other than the rhizoid of laver, Monostroma nitidum, Porphyra yezoensis, Porphyra tenera, Enteromorpha intestinalis, Porphyra tenera, Nostoc flagelliforme, Sargassum horneri, Laminaria japonica, Ecklonia bigelovii, Laminaria japonica, Undaria japonica, Ampelopsis vinifera, Palmaria palmata, Hizikia fusiforme, Porphyra tenera, Eucheuma Gelatinosum, and Cladosiphonium okamuranus,

the leaves of the fern plant are leaves of Equisetum Arvinsis, Nostoc Flagelliforme, Pinus Densiflora, Huperzia serrata, Equisetum hiemalis, Osmunda japonica, Oriental Stephania, Stenoloma chusanum, Cyrtomium fortunei, Dryopteris erythrosepalata, Stenoloma chusanum, Thelypteris involucrata, and Thelypteris aurantiaca.

6. A thermally induced flavour-generating composition for a heated volatile smoking article,

the raw material for emitting odor comprises at least one selected from Japanese tea, Chinese tea and black tea,

the raw material for giving off smoke smell comprises at least one or more of underground stems of tulip, hyacinth, garlic, hot leek, plants of Lilium of Liliaceae (such as Shandan-Lily. Judan-Xiaojudan-WUDan. Lilium), Bulbus Fritillariae Cirrhosae, herba Alii Fistulosi, garlic, Bulbus Allii Cepae, Bulbus Lycoridis Radiatae, narcissus, and rhizoma Amorphophalli,

the flavor-imparting material includes at least one or more fruits and/or seeds selected from apricot, blueberry, strawberry, raspberry, banana, and grape, and overground stems and leaves of mint (various mint-based plants and spearmint-based plants of Mentha of Labiatae (Mentha haplocalyx, Japanese mint, Mentha rotundifolia, Mentha citrifolia, Kocecijia mint, Mentha pulegium, etc.; spearmint-based plants: spearmint, Mentha longifolia, Mentha viridis, Mentha spicata (lemon), Mentha spicata (home vanilla), and Mentha spicata (hyssop).

7. The thermal flavor-producing composition for a heated volatile-smoking cartridge of claim 6, wherein menthol and/or xylitol is used as the flavor-emitting material.

8. The thermally induced flavor composition for a heated volatile-smoking cartridge according to claim 6 or 7, comprising 83.9 to 97.0 mass% of the odoriferous raw material, 0.4 to 1.6 mass% of the smokable raw material, and 3.2 to 15.6 mass% of the flavorful raw material, respectively, based on the total mass of the odoriferous raw material, the smokable raw material, and the flavorful raw material.

9. The thermal aroma-producing composition for a heated volatile-smoking cartridge according to any one of claims 6 to 8, wherein the raw material for the aerosol-forming material comprises at least one or more selected from the group consisting of propylene glycol, ethylene glycol, diethylene glycol, triethylene glycol, tetraethylene glycol, glycerin, monoacetin (monoacetin), and diacetin (diacylglycerol).

10. The heat-producing flavor composition for a heated volatile-smoking cartridge according to claim 9, wherein the odoriferous raw material, the smoky raw material, and the flavor-emitting raw material comprise 83.9 to 97.0 mass%, 0.4 to 1.6 mass%, and 3.2 to 15.6 mass%, respectively, with respect to the total mass of the odoriferous raw material, the smoky raw material, and the flavor-emitting raw material, and the aerosol-forming raw material comprises 35.0 to 65.0 mass parts with respect to 100 mass parts of the total mass of the odoriferous raw material, the smoky raw material, and the flavor-emitting raw material.

11. The thermal fragrance composition for a heated volatile-smoking cartridge according to any one of claims 1 to 10, comprising a hydrophilic cross-linked polymer.

12. The thermally induced flavor composition for a heated volatile-smoking cartridge according to claim 11, comprising 7.0 to 25.0 parts by mass of the hydrophilic crosslinked polymer per 100 parts by mass of the total mass of the odor-emitting material, the smoke-emitting material and the flavor-emitting material.

13. The thermal fragrance-producing composition for a heated volatile-smoking cartridge of claim 11 or 12, wherein the hydrophilic cross-linked polymer is cross-linked polyvinylpyrrolidone.

14. The thermal fragrance composition for a heated volatile-smoking cartridge according to any one of claims 1 to 13, comprising β -cyclodextrin.

15. The heat-producing flavor composition for a heated volatile-smoking cartridge according to claim 14, comprising 0.2 to 1.0 part by mass of the β -cyclodextrin relative to 100 parts by mass of the total mass of the odor-emitting raw material, the smoke-emitting raw material and the flavor-emitting raw material.

16. The thermal fragrance composition for a heated volatile-smoking cartridge according to any one of claims 1-15, comprising microcrystalline cellulose.

17. The heat-producing flavor composition for a heated volatile-smoking cartridge according to claim 16, comprising 7.0 to 25.0 parts by mass of the microcrystalline cellulose per 100 parts by mass of the total mass of the odor-emitting material, the smoke-emitting material and the flavor-emitting material.

18. The thermal flavor-producing composition for a heated volatile-smoking cartridge according to claim 16 or 17, wherein the microcrystalline cellulose has an average particle size of 30 μm or more and 200 μm or less.

19. The thermally induced flavor composition for a heated volatile substance-smoking cartridge according to any one of claims 1 to 18, comprising at least one or more selected from the group consisting of polysaccharide-based polymers and cellulose-based polymers as a binder.

20. The thermally induced flavor composition for a heated volatile-smoking cartridge of claim 19, comprising 2.0 to 5.0 parts by mass of the binder per 100 parts by mass of the total mass of the odoriferous material, the smokable material and the flavorful material.

21. The thermal flavor-producing composition for a heated volatile-smoking cartridge of claim 19 or 20,

the polysaccharide polymer is konjac glucomannan, guar gum, pectin, carrageenan, tamarind gum, arabic gum, soybean polysaccharides, locust bean gum, karaya gum, xanthan gum and agar,

the cellulose polymer is selected from methyl cellulose, ethyl cellulose, carboxymethyl cellulose, carboxyethyl cellulose, hydroxymethyl cellulose, hydroxyethyl cellulose, hydroxypropyl cellulose, and sodium salt, potassium salt and calcium salt of carboxymethyl cellulose and carboxyethyl cellulose.

22. The thermally induced flavor composition for a heated volatile-smoking cartridge of any one of claims 1 to 21, comprising an antimicrobial preservative.

23. The thermally produced flavor composition for a heated volatile-smoking cartridge according to claim 22, comprising 0.005 to 0.04 parts by mass of the antibacterial preservative per 100 parts by mass of the total mass of the odor-emitting material, the smoke-emitting material and the flavor-emitting material.

24. The thermal flavor-producing composition for a heated volatile-smoking cartridge of claim 22 or 23, wherein the antimicrobial preservative is potassium sorbate and/or sodium benzoate.

25. A thermal aroma-producing composition for a heated volatile-smoking cartridge, characterized by using the thermal aroma-producing composition for a heated volatile-smoking cartridge according to any one of claims 1 to 24.

26. A heated volatile-smoking cartridge characterized by the use of the thermotropic aroma-producing substance of claim 25.

27. A method of making a thermally generated aroma for a heated volatile-smoking cartridge, comprising the steps of:

step 1, drying the raw materials emitting odor, sterilizing, crushing and weighing;

step 2, drying the flavor-emitting raw materials, sterilizing, crushing and weighing;

step 3, drying the raw material emitting the smoke smell, sterilizing, crushing and weighing;

step 4, weighing the hydrophilic crosslinked polymer, and mixing the weighed hydrophilic crosslinked polymer into a pure water/alcohol mixed solution;

step 5, weighing the beta-cyclodextrin, dissolving and mixing the beta-cyclodextrin into a pure water/alcohol mixed solution;

step 6, weighing the microcrystalline cellulose, and mixing the microcrystalline cellulose into a pure water/alcohol mixed solution;

a 7 th step of weighing the binder, and dissolving and mixing the binder in a pure water/alcohol mixed solvent;

a 8 th step of weighing the aerosol-forming product;

a 9 th step of weighing the antibacterial preservative and dissolving the antibacterial preservative in pure water;

a 10 th step of mixing the materials obtained in the 1 st, 2 nd, 4 th, 5 th, 6 th, 7 th and 8 th steps;

a 11 th step of aging the mixture obtained in the 10 th step;

a 12 th step of mixing the materials obtained in the 3 rd and 9 th steps;

a 13 th step of mixing the materials obtained in the 11 th and 12 th steps;

a 14 th step of molding the material obtained in the 13 th step;

a 15 th step of cutting the molded article obtained in the 14 th step;

a 16 th step of rolling up the material sheet obtained in the 15 th step;

a 17 th step of cutting the molded article obtained in the 16 th step; and

and an 18 th step of drying the molded article obtained in the 17 th step.

28. A method of making a thermally generated aroma for a heated volatile-smoking cartridge, comprising the steps of:

step 1, weighing the raw material emitting the odor;

step 2, weighing the flavor-emitting raw material;

step 3, weighing the raw material emitting the smoke smell;