Classifications

• • A—HUMAN NECESSITIES
  • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
  • A24D—CIGARS; CIGARETTES; TOBACCO SMOKE FILTERS; MOUTHPIECES OF CIGARS OR CIGARETTES; MANUFACTURE OF TOBACCO SMOKE FILTERS OR MOUTHPIECES
  • A24D1/00—Cigars; Cigarettes
  • A24D1/20—Cigarettes specially adapted for simulated smoking devices
• • A—HUMAN NECESSITIES
  • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
  • A24D—CIGARS; CIGARETTES; TOBACCO SMOKE FILTERS; MOUTHPIECES OF CIGARS OR CIGARETTES; MANUFACTURE OF TOBACCO SMOKE FILTERS OR MOUTHPIECES
  • A24D1/00—Cigars; Cigarettes
  • A24D1/02—Cigars; Cigarettes with special covers
• • A—HUMAN NECESSITIES
  • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
  • A24D—CIGARS; CIGARETTES; TOBACCO SMOKE FILTERS; MOUTHPIECES OF CIGARS OR CIGARETTES; MANUFACTURE OF TOBACCO SMOKE FILTERS OR MOUTHPIECES
  • A24D3/00—Tobacco smoke filters, e.g. filter tips or filtering inserts; Filters specially adapted for simulated smoking devices; Mouthpieces of cigars or cigarettes
  • A24D3/06—Use of materials for tobacco smoke filters
  • A24D3/062—Use of materials for tobacco smoke filters characterised by structural features
  • A24D3/063—Use of materials for tobacco smoke filters characterised by structural features of the fibers
• • A—HUMAN NECESSITIES
  • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
  • A24D—CIGARS; CIGARETTES; TOBACCO SMOKE FILTERS; MOUTHPIECES OF CIGARS OR CIGARETTES; MANUFACTURE OF TOBACCO SMOKE FILTERS OR MOUTHPIECES
  • A24D3/00—Tobacco smoke filters, e.g. filter tips or filtering inserts; Filters specially adapted for simulated smoking devices; Mouthpieces of cigars or cigarettes
  • A24D3/17—Filters specially adapted for simulated smoking devices
• • A—HUMAN NECESSITIES
  • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
  • A24F—SMOKERS' REQUISITES; MATCH BOXES; SIMULATED SMOKING DEVICES
  • A24F40/00—Electrically operated smoking devices; Component parts thereof; Manufacture thereof; Maintenance or testing thereof; Charging means specially adapted therefor
  • A24F40/20—Devices using solid inhalable precursors
• • A—HUMAN NECESSITIES
  • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
  • A24F—SMOKERS' REQUISITES; MATCH BOXES; SIMULATED SMOKING DEVICES
  • A24F40/00—Electrically operated smoking devices; Component parts thereof; Manufacture thereof; Maintenance or testing thereof; Charging means specially adapted therefor
  • A24F40/40—Constructional details, e.g. connection of cartridges and battery parts
  • A24F40/42—Cartridges or containers for inhalable precursors
• • A—HUMAN NECESSITIES
  • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
  • A24F—SMOKERS' REQUISITES; MATCH BOXES; SIMULATED SMOKING DEVICES
  • A24F40/00—Electrically operated smoking devices; Component parts thereof; Manufacture thereof; Maintenance or testing thereof; Charging means specially adapted therefor
  • A24F40/40—Constructional details, e.g. connection of cartridges and battery parts
  • A24F40/46—Shape or structure of electric heating means

Definitions

• the present invention relates to a flavor inhalation article and to an electrically-heated flavor inhalation system.
• Flavor inhalation articles comprising members including a flavor-generating segment which has a component for generating a flavor, a mouthpiece segment, and a lining sheet for wrapping these segments, etc., are drawing more attention in recent years as cigarettes (paper-wrapped tobacco) which have been used for many years, and as an alternative to cigarettes, and such flavor inhalation articles are used in heat-not-burn flavor inhalation articles, etc. for electrically-heated flavor inhalation systems which utilize electrical heating without associated burning.
• the main purpose of flavor inhalation articles is to supply a user with a flavor component generated by burning or heating the flavor-generating segment, but recent years have seen the development of technology for adding a sensory component to various constituent elements of the flavor inhalation article in order to intensify sensations such as the sense of taste imparted by the flavor, or in order to impart other different sensations to the user.
• a sensory component to a lining sheet such as a tipping paper
• PTL 1 describes technology for adding a sensory component that imparts bitterness, etc. to the tipping paper.
• PTL 2 describes technology in which a cooling agent inclusion complex for imparting coolness is added to an outer surface of a tipping paper.
• the problem addressed by the present invention lies in providing a flavor inhalation article capable of suppressing migration, into a mouthpiece segment, of a sensory component added to a lining sheet, and an electrically-heated flavor inhalation system comprising this flavor inhalation article.
• the present inventors found that the problem above can be solved by providing a sensory component-containing layer which incorporates a sensory component in a specific form in a lining sheet, and imparting oil resistance to the lining sheet itself or to a member which may be present between the lining sheet and the interior of a mouthpiece segment, and thereby arrived at the present invention.
• the present invention makes it possible to provide a flavor inhalation article capable of suppressing migration, into a mouthpiece segment, of a sensory component added to a lining sheet, and an electrically-heated flavor inhalation system comprising this flavor inhalation article.
• Numerical value ranges indicated using “-” in the specification mean ranges including the numerical values given before and after the " -" as a lower limit value and an upper limit value; "A-B" means equal to or greater than A and equal to or less than B.
• the drawings are depicted in terms of X direction, Y direction and Z direction, where the X direction is a lateral direction, the Y direction is a vertical direction, and the Z direction is a depthwise direction of a flavor inhalation article or an electrical heating device into which the flavor inhalation article is inserted.
• These directions are merely given by way of example for convenience of description and do not limit the elements in the drawings.
• the elements of the electrically-heated flavor inhalation system are not limited to the arrangement directions shown in the drawings.
• a flavor inhalation article according to an embodiment of the present invention constitutes a flavor inhalation article comprising: a flavor-generating segment, a mouthpiece segment, and a lining sheet wrapping the flavor-generating segment and the mouthpiece segment, wherein
• a conventional flavor inhalation article is not configured to be capable of suppressing migration, into the mouthpiece segment, of a sensory component added to the lining sheet, and may give rise to a problem that such migration occurs and the effect of imparting a sensation to a user, as was originally envisaged by the flavor inhalation article provider, may not be sufficiently demonstrated
• the problem relating to migration of the sensory component is less likely to arise because the lining sheet itself, or a member which may be present between the lining sheet and the interior of the mouthpiece segment, is oil resistant. Furthermore, a configuration in which a sensory component-containing layer comprising a sensory component and a carrier for supporting the sensory component is provided on the lining sheet is adopted in the flavor inhalation article according to this embodiment in order to add the sensory component to the lining sheet, which therefore makes migration of the sensory component less likely to arise as compared to a form in which the sensory component is added to a substrate "as-is".
• Fig. 1 shows an example of a heat-not-burn flavor inhalation article.
• a flavor inhalation article according to this embodiment will be described below with reference to fig. 1 , but the embodiment is not limited to this mode.
• a rod-shaped flavor inhalation article 100 shown in fig. 1 constitutes a flavor inhalation article comprising: a mouthpiece segment 101, a flavor-generating segment 102, and a lining sheet 103 wrapping the mouthpiece segment 101 and the flavor-generating segment 102, wherein the mouthpiece segment 101 includes a filter segment 104, which comprises a first filter segment 104A and a second filter segment 104B, and a cooling segment 105, with the first filter segment 104A, the second filter segment 104B, the cooling segment 105, and the flavor-generating segment 102 being adjacently and coaxially provided in that order in an axial direction (also referred to as a "long axis direction") of the flavor inhalation article 100, and openings V are concentrically provided in a circumferential direction of the cooling segment 105.
• the openings V are usually holes for promoting an inflow of external air produced by user inhalation, where the inflow of air may lower the temperature of components and air flowing in from the flavor-generating segment 102.
• first filter segment 104A and the second filter segment 104B comprise a first wrapper 106 which is wrapped on a circumferential outer surface thereof.
• the first filter segment 104A further comprises: a second wrapper 107 wrapped inside the first wrapper 106, specifically, a second wrapper 107 which is arranged on a circumferential outer surface side of the first filter segment 104A; and a filter medium 108 arranged inside the second wrapper 107.
• the flavor inhalation article 100 when used as a cigarette, it may comprise the cooling segment 105, but since cigarettes do not generally have a cooling segment, the flavor inhalation article 100 can be used in a form without the cooling segment 105, where the flavor-generating segment 102 extends up to the region where the cooling segment 105 would be present, for example the mode shown in fig. 2 may be adopted.
• the mouthpiece segment 101 constitutes the filter segment 104, and includes the filter medium 108 arranged inside the first wrapper 106.
• components generated by heating (including burning) of the flavor-generating segment 102, etc. are carried into the user's mouth through the mouthpiece segment 101.
• components generated by heating include flavoring material-derived flavor components, tobacco leaf-derived nicotine or tar, or aerosol base material-derived aerosol components.
• an aerosol base material is a base material for generating an aerosol, and is not generally used in cigarettes.
• a flavoring material contained in the flavor-generating segment 102 or a flavor component, etc. generated by burning of tobacco leaves, etc. is usually carried into the user's mouth.
• the reference sign 151 denotes a mouthpiece end of the flavor inhalation article 100 (mouthpiece segment 101).
• the reference sign 152 denotes a tip end of the flavor inhalation article 100 on the opposite side to the mouthpiece end 151.
• the flavor-generating segment 102 is arranged on the tip end 152 side of the flavor inhalation article 100.
• the segment arrangement in the flavor inhalation article 100 is not limited to the mode in fig. 1 as described above, and a general mode may be adopted.
• the filter segment 104 includes two filter segments, namely the first filter segment 104A and the second filter segment 104B, but a mode including only a single filter segment is also possible.
• the flavor inhalation article 100 preferably has a columnar shape, satisfying a shape with an aspect ratio of 1 or greater as defined below.
• Aspect ratio h / w w is the width of a bottom face of a columnar body (in the present specification, this is the width of the bottom face at the end on the flavor-generating segment 102 side (reference sign 152 side)), h is the height, and preferably h ⁇ w.
• the long axis direction is the direction represented by h.
• the direction represented by h is still referred to as the long axis direction even when w ⁇ h.
• the shape of the bottom face is not limited, and may be a polygon, a rounded polygon, a circle, or an ellipse, etc., where the width w is the diameter when the bottom face is circular, is the major axis when the bottom face is elliptical, is the diameter of the circumscribing circle when the bottom face is polygonal, or is the major axis of the circumscribing ellipse when the bottom face is a rounded polygon.
• the length h of the flavor inhalation article 100 in the long axis direction there is no particular restriction on the length h of the flavor inhalation article 100 in the long axis direction, and it is normally 40 mm or greater, preferably 45 mm or greater, and more preferably 50 mm or greater, and is furthermore normally 100 mm or less, preferably 90 mm or less, and more preferably 80 mm or less, for example.
• the width w of the bottom face of the flavor inhalation article 100 is normally 5 mm or greater and preferably 5.5 mm or greater, and is furthermore normally 10 mm or less, preferably 9 mm or less, and more preferably 8 mm or less, for example.
• this ratio is normally 0.60-1.40:0.60-1.40, 0.80-1.20:0.80-1.20, preferably 0.85-1.15:0.85-1.15, more preferably 0.90-1.10:0.90-1.10, and even more preferably 0.95-1.05:0.95-1.05.
• the airflow resistance in the long axis direction per flavor inhalation article 100 is normally 10 mmH 2 O or greater, preferably 20 mmH 2 O or greater, and more preferably 30 mmH 2 O or greater, and is also normally 100 mmH 2 O or less, preferably 80 mmH 2 O or less, and more preferably 60 mmH 2 O or less.
• the airflow resistance is measured by using a filter airflow resistance measurement instrument manufactured by Cerulean, for example, in accordance with the ISO standard method (ISO6565:2015).
• the airflow resistance denotes an air pressure difference between one end face (a first end face) and another end face (a second end face) when air at a predetermined air flow rate (17.5 cc/min) flows from the first end face to the second end face in a state in which air does not pass through the side face of the flavor inhalation article 100.
• the units are generally expressed in mmH 2 O.
• the relationship between airflow resistance and length of the flavor inhalation article 100 is known to be a proportional relationship in a normal length range (a length of 5-200 mm), and the airflow resistance of the flavor inhalation article 100 also doubles when the length doubles.
• At least one selected from the group consisting of the lining sheet 103, the first wrapper 106, and the second wrapper 107 is oil resistant.
• oil resistant means a property such that any adhering oil is unlikely to permeate, is unlikely to spread, or does not leak out to the opposite side.
• a method employing an oil resistant material may be cited, and specific methods which may be cited include a method of providing a layer comprising an oil resistant material, or a method of incorporating an oil resistant material into a layer such as a substrate layer.
• the oil resistant material may be incorporated into the substrate layer, or else a layer comprising the oil resistant material may be provided as a layer in addition to the substrate layer and the sensory component-containing layer.
• oil resistant material there is no particular restriction on the oil resistant material, and examples which may be cited include: starch, nitrocellulose lacquer, ethyl cellulose lacquer, acetyl cellulose lacquer, paraffin, polyolefin, polystyrene, silicone, resin, acrylic resin, or fluororesin, etc., and starch, nitrocellulose lacquer or fluororesin is preferred from the viewpoint of the effect on taste. Furthermore, glassine paper and air-impermeable paper, etc. with reduced gaps between paper fibers are also oil resistant.
• the content of oil resistant material per surface area of the lining sheet 103 in a planar direction is normally 0.01 gsm or greater, preferably 0.05 gsm or greater, more preferably 0.1 gsm or greater, and even more preferably 0.2 gsm or greater, and is furthermore normally 5 gsm or less, preferably 3 gsm or less, and more preferably 2 gsm or less.
• Oil resistance can be evenly imparted when the content is no less than the lower limit of the range above. Furthermore, it is possible to limit the effect on rolling suitability during rolling when the content is no greater than the upper limit of the range above.
• Kit value which may be used as a parameter for evaluating oil resistance is preferably 2 or greater, more preferably 3 or greater, even more preferably 5.5 or greater, and particularly preferably 6 or greater.
• the Kit value may be increased by increasing the basis weight (increasing the thickness) of the oil resistant layer or by increasing the amount of oil resistant material, for example. It should be noted that a higher numerical value of the Kit value indicates better oil resistance, and there is no need to set an upper limit.
• the Kit value may be measured in accordance with the JAPAN TAPPI paper pulp test method No. 41:2000 "Paper and paperboard - oil repellency test method - Kit method".
• This method stipulates that five or more sheets having a size of at least 50 mm ⁇ 50 mm be prepared as evaluation subjects.
• five lining sheets 103, etc. having a size of 50 mm ⁇ 50 mm cannot be prepared as evaluation subjects, then multiple lining sheets 103, etc. produced by the same method can be prepared, and these may be connected together with no gaps for use in the evaluation.
• the multiple lining sheets 103, etc. placed together may partially overlap each other in a range such that the width of overlap is no greater than 1 mm.
• a test solution is then dripped on the lining sheet 103, etc. having the greatest area among the plurality of lining sheets 103, etc. which have been placed together.
• the flavor inhalation article 100 comprises the lining sheet 103 wrapping the flavor-generating segment 102 and the mouthpiece segment 101.
• the lining sheet 103 has a substrate layer and a sensory component-containing layer arranged on an outer surface side of the substrate layer, and that the sensory component-containing layer comprises a sensory component and a carrier for supporting the sensory component, and the lining sheet may also have layers in addition to the substrate layer and the sensory component-containing layer.
• the segments can be securely joined when the basis weight is no less than the lower limit of the range above. Furthermore, high-speed winding is possible when the basis weight is no greater than the upper limit of the range above.
• the basis weight of the lining sheet 103 is calculated based on the weight of the substrate layer and the sensory component-containing layer which will be described below, and is calculated based on that weight plus the weight of any other layers which may be provided, such as an anchor layer, a coloring layer, a cover layer, and a lip-release layer.
• the thickness of the lining sheet 103 is normally 10 ⁇ m-120 ⁇ m, preferably 20 ⁇ m-80 ⁇ m, and more preferably 35 ⁇ m-55 ⁇ m.
• the sensory component-containing layer or a layer provided on the inner circumferential surface side of the sensory component-containing layer is preferably oil resistant.
• the sensory component-containing layer or a layer provided on the inner circumferential surface side of the sensory component-containing layer must be oil resistant.
• the form of the substrate layer there is no particular restriction on the form of the substrate layer, and it is possible to apply a form which is used as a lining sheet in a known cigarette or heat-not-burn flavor inhalation article.
• a form which is used as a lining sheet in a known cigarette or heat-not-burn flavor inhalation article For example, it is possible to employ paper made of common vegetable fibers (pulp), a sheet made from polymer-based (polypropylene, polyethylene, nylon, etc.) chemical fibers, a polymer-based sheet, metal foil, etc. or a composite material combining the above.
• a composite material in which a polymer-based sheet is laminated onto a paper substrate may be used.
• An example of using paper as the substrate layer will be described below, but the example may also be applied to cases where materials other than paper are used, within the applicable scope.
• a material comprising pulp as the main component may be cited as an example of the paper.
• the pulp in addition to using wood pulp such as softwood pulp or hardwood pulp to make the paper, it can also be made by mixing non-wood pulp commonly used for wrapping paper of flavor inhalation articles, such as flax pulp, hemp pulp, sisal pulp, or esparto, etc. These pulps can be used alone or in combination of multiple types in any ratio.
• the paper may also comprise a single sheet or may comprise a plurality of sheets.
• Forms of pulp that can be used include chemical pulps produced by means of kraft pulping, acid/neutral/alkaline sulfite pulping, or soda pulping, etc., groundwood pulps, chemigroundwood pulps, and thermomechanical pulps, etc.
• the paper may contain a loading material in addition to the above-described pulp, examples of which can include metal carbonates such as calcium carbonate or magnesium carbonate, metal oxides such as titanium oxide, titanium dioxide or aluminum oxide, metal sulfates such as barium sulfate or calcium sulfate, metal sulfides such as zinc sulfide, quartz, kaolin, talc, diatomaceous earth, or gypsum, etc., and calcium carbonate is preferably included in particular from the viewpoint of improving whiteness and opacity and the viewpoint of increasing the heating rate.
• these loading materials may be used alone, or two or more may be used in combination.
• the paper may comprise a water-resistance improving agent to improve water resistance.
• a wet strength agent (WS agent) or a sizing agent, etc. may be cited as a water-resistance improving agent.
• Wet strength agents which may be cited include a urea formaldehyde resin, a melamine formaldehyde resin, or polyamide epichlorohydrin (PAE), etc.
• sizing agents which may be cited include rosin soap, alkyl ketene dimer (AKD), alkenyl succinic anhydride (ASA), or high saponification polyvinyl alcohol having a degree of saponification of 90% or greater, etc.
• the basis weight of the substrate layer is normally 10 gsm-100 gsm, preferably 20 gsm-70 gsm, and more preferably 30 gsm-50 gsm.
• the air permeability of the substrate layer is normally 0 to 30,000 CORESTA units, and preferably greater than 0 CORESTA units and no greater than 10,000 CORESTA units.
• the air permeability of the substrate layer is a value measured in accordance with ISO 2965:2009, and, when a differential pressure of both surfaces of the paper is 1 kPa, the air permeability is expressed by a flow rate (cm 3 ) of a gas passing through a surface area of 1 cm 2 in 1 minute.
• 1 CORESTA unit (1 C.U.) constitutes cm 3 /(min ⁇ cm 2 ) under 1 kPa.
• the shape of the substrate layer may be square or rectangular, for example.
• the substrate layer may be produced by a known method or a combination of known methods, or a commercially available product may be used.
• pulp is the main component
• a method that uses pulp in which the texture is adjusted and homogenized in a papermaking process employing a Fourdrinier papermaking machine, a cylinder mold papermaking machine, or a round-short combined papermaking machine, etc.
• the sensory component-containing layer comprises a sensory component and a carrier for supporting the sensory component.
• the type of sensory component there is no particular restriction on the type of sensory component provided that it is a component which produces an effect on the senses, and examples which may be cited are at least one component selected from the group consisting of a coldness component, a sourness component, a bitterness component, a bitterness inhibiting component, a sweetness component, and a spiciness component, etc. Examples of specific components which may be cited are listed below, but it is possible to use components which are generally used as sensory components. One type of sensory component may be used alone, or two or more may be used in combination.
• coldness components examples include: 3-l-menthoxypropan-1,2-diol, N-alkyl-p-menthane-3-carboxamide, 3-l-menthoxy-2-methylpropane-1,2-diol, menthol, menthone, camphor, pulegol, isopulegol, cineol, mentha oil, peppermint oil, spearmint oil, eucalyptus oil, p-menthane-3,8-diol, 2-l-menthoxyethan-1-ol, 3-l-menthoxypropan-1-ol, 4-l-menthoxybutan-1-ol, menthyl 3-hydroxybutanoate, menthyl lactate, menthone glycerol ketal, 2-(2-l-menthyloxyethyl)ethanol, menthyl glyoxylate, 1-(2-hydroxy-4-methylcyclohexyl)ethanone, N-methyl-2,2-isopropyl
• sourness components examples include: citric acid, tartaric acid, malic acid, ascorbic acid, adipic acid, sodium citrate, glucono delta-lactone, gluconic acid, succinic acid, monosodium succinate (crystal), sodium acetate anhydride, DL-tartaric acid, L-tartaric acid, DL-sodium tartrate, sodium L-tartrate, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, and phosphoric acid.
• bitterness components which may be used include: caffeine, coffee extract, green tea extract, black tea extract, quinine, quinine hydrochloride, denatonium benzoate, theobromine; cacao extract, limonin, naringin, hesperidin, glycosylated vitamin P, tannin, tryptophan, phenylalanine, tyrosine, arginine, valine, leucine, isoleucine, proline, isoflavone, rutin, wormwood extract, swertia extract, hop extract, humulone, and isohumulone, and mixtures thereof.
• Caffeine, coffee extract, green tea extract, and black tea extract, etc. may preferably be cited.
• bitterness inhibiting components examples include: sodium chloride, sodium gluconate, sodium acetate, erythritol, glycosylated vitamin P, thaumatin, sodium succinate, sodium tartrate, sodium citrate, sodium malate, sodium glutamate, sodium phosphate, and phospholipids, etc.
• sweetness components examples include: glucose, fructose, maltose, sucrose, oligosaccharide, trehalose, maltitose, isomaltilose, xylitol, sorbitol, erythritol, aspartame, acesulfame potassium, licorice, saccharin, and stevia, etc.
• spiciness components examples include components extracted from chili pepper, ginger, mustard, Japanese pepper, common pepper and garlic, capsaicin, zingerone, shogaol, allyl isothiocyanate, oxybenzyl isothiocyanate, sanshool, piperine, chavicine, and allyl sulfide, etc.
• the content of the sensory component in the sensory component-containing layer is normally 0.1 gsm or greater, preferably 0.3 gsm or greater, more preferably 0.5 gsm or greater, and even more preferably 0.7 gsm or greater, and furthermore 1.7 gsm or less, preferably 1.3 gsm or less, more preferably 1.0 gsm or less, and even more preferably 0.8 gsm or less.
• the sensory component can be sufficiently imparted to the user when the content is no less than the lower limit of the range above. Furthermore, it is possible to limit the effect on rolling suitability during rolling when the content is no greater than the upper limit of the range above.
• carrier there is no particular restriction on the type of carrier provided that it is capable of supporting the sensory component, and examples which may be cited include a water-soluble lacquer, a hydrophobic lacquer, nitrocellulose, and ethylcellulose, etc. with nitrocellulose or ethylcellulose being preferred from the viewpoint of enabling the sensory component to be stably supported.
• One type of carrier may be used alone, or two or more may be used in combination.
• the content of the carrier in the sensory component-containing layer is normally 10 mass% or greater, preferably 20 mass% or greater, more preferably 30 mass% or greater, and furthermore, normally 95 mass% or less, preferably 90 mass% or less, more preferably 75 mass% or less, and even more preferably 60 mass% or less.
• the sensory component can be adequately supported when the content is no less than the lower limit of the range above. Furthermore, it is possible to limit the effect on rolling suitability during rolling when the content is no greater than the upper limit of the range above.
• the method for providing the sensory component-containing layer as part of the lining sheet 103 includes a method in which a mixture obtained by mixing the sensory component and the carrier is applied to another layer such as the substrate layer, and a method in which this mixture is shaped into a film and bonded to another layer such as the substrate layer.
• a solvent may also be used when the mixture above is used.
• a treatment is performed to remove the solvent by natural drying or heat drying after the application or film formation.
• the region of the lining sheet where the sensory component-containing layer is provided there is no particular restriction on the region of the lining sheet where the sensory component-containing layer is provided, as seen from a thickness direction of the lining sheet, and the sensory component-containing layer may be provided over the entire region of the lining sheet 103, or on a partial region thereof.
• the lining sheet 103 is preferably configured so that at least a portion of the sensory component-containing layer is present in a region up to 15 mm from an end portion of the lining sheet 103 on the mouthpiece end side, and the length from this end portion is more preferably up to 12 mm, and even more preferably up to 10 mm from the end portion.
• the sensory component-containing layer should be included in at least part of the region from the end portion up to the abovementioned length, and it may be provided over the entire surface of this region or only on part of this region.
• the area close to the mouthpiece end of the flavor inhalation article 100 is normally a region less likely to be in contact with the user's lips.
• the lining sheet 103 is preferably configured so that the sensory component-containing layer is not present in a region up to 1 mm from the end portion of the lining sheet 103 on the mouthpiece end side.
• the lining sheet 103 may further comprise an anchor layer arranged between the substrate layer and the sensory component-containing layer, from the viewpoint of enabling migration of the sensory component to be more easily restricted, and from the viewpoint of improving fixing of an ink which may be used.
• the anchor layer there is no particular restriction on the types of components contained in the anchor layer provided that it is capable of inhibiting peeling of the sensory component-containing layer from the lining sheet 103, and at least one component selected from the group consisting of a hydrophobic lacquer, nitrocellulose, and ethylcellulose, etc. may be cited by way of example. One of these components may be used alone, or two or more may be used in combination. Furthermore, the anchor layer may comprise these components as a part thereof, or may consist solely of these components.
• the amount of the anchor layer there is no particular restriction on the amount of the anchor layer, and it is normally 0.1 gsm or greater, preferably 0.2 gsm or greater, and more preferably 0.3 gsm or greater, and furthermore normally 1.0 gsm or less, preferably 0.8 gsm or less, and even more preferably 0.6 gsm or less, for example. It is possible to suppress peeling of the sensory component-containing layer when the amount of the anchor layer is no less than the lower limit of the range above. Furthermore, it is possible to limit the effect on rolling suitability during rolling when the amount of the anchor layer is no greater than the upper limit of the range above.
• the anchor layer may be provided over the entire region of the lining sheet 103, or on a partial region thereof.
• the anchor layer should be provided only in a region downstream from the contact surface between the flavor-generating segment and the mouthpiece segment. More preferably, the anchor layer should be provided only in a region at least 10 mm downstream from the contact surface between the flavor-generating segment and the mouthpiece segment.
• the lining sheet 103 may further comprise a coloring layer from the viewpoint of enabling a desired appearance, and, when the anchor layer is applied, the lining sheet 103 especially preferably comprises the coloring layer arranged between the sensory component-containing layer and the anchor layer.
• the coloring layer may further comprise a hydrophobic lacquer/varnish, nitrocellulose or ethylcellulose, etc.
• the coloring layer may comprise coloring components which are distributed over the entire surface of the coloring layer, or else partially distributed.
• the coloring components in the coloring layer may be arranged on an inside surface of the coloring layer.
• the lining sheet 103 may further comprise a cover layer arranged on an outer surface side of the sensory component-containing layer, from the viewpoint of making it possible to suppress physical friction during production and volatilization of components contained on the inside layers during storage.
• the cover layer should be provided only in a region downstream from the contact surface between the flavor-generating segment and the mouthpiece segment. More preferably, the cover layer should be provided only in a region at least 10 mm downstream from the contact surface between the flavor-generating segment and the mouthpiece segment. Even more preferably, the cover layer should be provided so as to cover the whole of the sensory component-containing layer. In addition, the cover layer should be provided so as not to exceed the region where the anchor layer is present.
• the lining sheet 103 may be textured on at least a portion of a region where the sensory component-containing layer is present, as seen from the thickness direction of the lining sheet, from the viewpoint of reducing a contact area in physical contact with external substances so as to make it possible to suppress loss of sensory components etc., and also from the viewpoint of enabling the desired appearance and texture.
• the lining sheet 103 may be textured over the whole of its surface or over part of its surface.
• texturing the lining sheet it is possible to reduce the area over which the lining sheet 103 of the flavor inhalation article 100 contacts the lining sheet of another flavor inhalation article 100 when flavor inhalation articles 100 are packaged in a small box.
• the texturing may be implemented on a region up to 15 mm from the end portion of the lining sheet 103 on the mouthpiece end side.
• the lining sheet 103 may further comprise a lip-release layer arranged on the outer surface side of the sensory component-containing layer, from the viewpoint of suppressing adhesion of the user's lips to the flavor inhalation article 100.
• the lip-release layer may also be treated as a type of cover layer described above.
• the lip-release layer may comprise a lip-release material or may be formed from a lip-release material.
• a lip-release material means a material configured for assisting in easy separation, substantially without adhesion, of contact between the lips and the lining sheet 103 when the user holds the flavor inhalation article 100 in their mouth.
• the lip-release material may comprise nitrocellulose, ethylcellulose or methylcellulose, etc., for example.
• the outer surface of the lining sheet 103 may be coated with a lip-release material by applying an ethylcellulose-based or methylcellulose-based ink to the outer surface of the lining sheet 103.
• the lip-release material is arranged at least on a predetermined mouthpiece region which is normally contacted by the user's lips when the user holds the flavor inhalation article 100 in their mouth.
• a lip-release material arrangement region R1 on the outer surface of the lining sheet 103 which is covered by the lip-release material may be defined as a region lying between the mouthpiece end 151 of the filter segment 104 and the openings V.
• the flavor inhalation article 100 comprises the mouthpiece segment 101.
• the mouthpiece segment 101 comprises at least one mouthpiece-constituting segment, and at least one of the mouthpiece-constituting segments has a first wrapper wrapped on a circumferential outer surface thereof, and may further have a second wrapper wrapped inside the first wrapper.
• the mouthpiece-constituting segment(s) which may be included in the mouthpiece segment 101 may be segments which are generally included in the mouthpiece of a cigarette or a heat-not-burn flavor inhalation article, examples of which may include a filter segment 104 and a cooling segment 105, etc.
• the filter segment 104 and the cooling segment 105 will be described in detail below.
• At least one of the mouthpiece-constituting segments preferably comprises a filling material (mouthpiece-constituting segment filling material).
• the mouthpiece-constituting segment comprising the filling material
• it may be in the form of a segment comprising a filter medium which will be described as an example of the filter segment 104 (discussed later), or a center hole segment, etc., for example, and a material such as cellulose acetate fibers, natural pulp fibers or paper may be used as the material of the filter medium or the material constituting the center hole segment.
• the filling material may be free from cellulose acetate fibers from the viewpoint of readily suppressing migration, to the filling material, of the sensory component in the sensory component-containing layer of the lining sheet 103.
• the filling material may contain natural pulp fibers from the viewpoint of readily suppressing migration, to the filling material, of the sensory component in the sensory component-containing layer of the lining sheet 103.
• the mouthpiece-constituting segment comprising the filling material
• it may be in the form of a segment comprising a filter medium which will be described as an example of the filter segment 104 (discussed later), or a center hole segment, etc., for example, and a material containing natural pulp fibers, especially paper, may be used as the material of the filter medium or the material constituting the center hole segment.
• the mouthpiece segment 101 may comprise a mouthpiece-constituting segment which is free from the filling material, from the viewpoint of readily suppressing migration, to the filling material, of the sensory component in the sensory component-containing layer of the lining sheet 103.
• a mouthpiece-constituting segment which is free from the filling material, from the viewpoint of readily suppressing migration, to the filling material, of the sensory component in the sensory component-containing layer of the lining sheet 103.
• examples which may be cited include a paper tube or the like which will be described as an example of the cooling segment 105 (discussed later).
• the filter segment 104 may be formed by a single segment or from two or more segments.
• the filter segment 104 may comprise a first filter segment 104A and a second filter segment 104B, as shown in fig. 1 for example.
• common filter functions include adjusting the amount of air which is mixed when an aerosol, for example, is inhaled, moderating flavor, and moderating nicotine and tar, but not all of these functions need necessarily be provided.
• tow consisting of synthetic fibers (referred to below simply as "tow") or a material such as paper that has been processed into a cylindrical shape may be used for the filter segment 104.
• the shape of the filter segment 104 there is no particular restriction on the shape of the filter segment 104, and a known shape may be adopted, for example a cylindrical shape may be used, as shown by the first filter segment 104A in fig. 1 .
• the filter segment 104 may be provided with a section such as a cavity (a center hole or the like) or a recess having a hollow (empty) circumferential cross section, as shown by the second filter segment 104B in fig. 1 .
• a center hole segment having a center hole is normally arranged upstream from the segment comprising the filter medium (e.g., an acetate filter segment), and is preferably arranged adjacent to the upstream cooling segment.
• the filter segment 104 has a substantially circular shape in its circumferential cross section, and the diameter of the circle may be suitably varied according to the size of the product, but it is normally 4.0 mm-9.0 mm, preferably 4.5 mm-8.5 mm, and more preferably 5.0 mm-8.0 mm. It should be noted that when the cross section is non-circular, the abovementioned diameter is assumed for a circle having the same area as the area of the relevant cross section, and the diameter of that circle is applied.
• the circumferential length of the circumferential cross section of the filter segment 104 may be suitably varied according to the size of the product, but it is normally 14.0 mm-27.0 mm, preferably 15.0 mm-26.0 mm, and more preferably 16.0 mm-25.0 mm.
• the overall length in an axial direction of the filter segment 104 may be varied according to the size of the product, but is normally 5 mm-35 mm, and preferably 10.0 mm-30.0 mm.
• the shape and dimensions of the filter medium may be suitably adjusted so that the shape and dimensions of the filter segment 104 lie within the range above.
• the airflow resistance per 120 mm axial length of the filter segment 104 is normally 40 mmH 2 O-300 mmH 2 O, preferably 70 mmH 2 O-280 mmH 2 O, and more preferably 90 mmH 2 O-260 mmH 2 O.
• the airflow resistance of the filter segment 104 may be measured by the same method as the method for measuring the airflow resistance of the flavor inhalation article 100 described above.
• the filter segment 104 may be a segment comprising the filter medium 108, as shown by the first filter segment 104A in fig. 1 .
• the density of the filter medium 108 is normally 0.10 g/cm 3 -0.25 g/cm 3 , preferably 0.11 g/cm 3 -0.24 g/cm 3 , and more preferably 0.12 g/cm 3 -0.23 g/cm 3 .
• the density thereof is the density excluding that of the additive release container.
• the filter medium 108 There is no particular restriction on the form of the filter medium 108, and a known form may be adopted, and an example of a form which may be cited is natural pulp fibers or cellulose acetate tow (cellulose acetate fibers) or the like, processed into a cylindrical shape.
• a form which may be cited is natural pulp fibers or cellulose acetate tow (cellulose acetate fibers) or the like, processed into a cylindrical shape.
• the single-yarn fineness or total fineness of these fibers but in the case of a mouthpiece member having a circumference of 22 mm, the single-yarn fineness is preferably 5-20 g/9000 m, and the total fineness is preferably 12,000-30,000 g/9000 m.
• Cross-sectional shapes of the fibers that may be cited include circular, elliptical, Y-shaped, I-shaped, and R-shaped, etc.
• cellulose acetate long fibers may be hardened with a plasticizer (triacetin), and specifically, triacetin may be added in an amount of 5 wt%-10 wt% with respect to the weight of the cellulose acetate tow, in order to improve filter hardness.
• a plasticizer triacetin
• triacetin may be added in an amount of 5 wt%-10 wt% with respect to the weight of the cellulose acetate tow, in order to improve filter hardness.
• the filter segment 104 may be produced by a well-known method, and when synthetic fibers such as a cellulose acetate tow are used as the material of the filter medium 108, as shown by the first filter segment 104A in fig. 1 for example, the filter segment 104 may be produced by means of a method in which a polymer solution comprising a polymer and a solvent are spun and then crimped. For this method, it is possible to use the method disclosed in WO 2013/067511 A1 , for example.
• the filter medium 108 may contain a component such as a flavoring material separately from the additive release container which will be described later, examples of the flavoring material which may be cited include menthol, spearmint, peppermint, fenugreek, clove, and medium-chain fatty acid triglycerides (MCT), etc., and it is possible to use the same flavoring material as that contained in the flavor-generating segment 102 which will be described later, with menthol preferably being used.
• One of these components may be used alone, or two or more in any combination and any proportion may be used.
• the amount of flavoring material delivered during use is increased as compared to the prior art, where flavoring material is added only to the tobacco filling material, etc. in the flavor-generating segment 102.
• the degree of increase in the amount of flavor component delivered further increases according to the positions of the openings V provided in the cooling segment 105.
• the method of adding the flavoring material to the filter medium 108 there is no particular restriction on the method of adding the flavoring material to the filter medium 108, and the flavoring material should be added so as to be roughly uniformly dispersed in the filter medium which has the flavoring material added thereto.
• the amount of flavoring material added there may be cited a form in which the flavoring material is added to a 10-100 vol% portion of the filter medium 108.
• the method of addition may comprise adding the flavoring material in advance to the filter medium 108, before the filter segment 104 is constructed, or adding the flavoring material after the filter segment 104 has been constructed.
• Activated charcoal may be added to the filter medium 108.
• the amount of activated charcoal which is added to the filter medium 108 may be 15.0 m 2 /cm 2 -80.0 m 2 /cm 2 , as a value which is specific surface area of activated charcoal ⁇ weight of activated charcoal / cross-sectional area of filter medium in a direction perpendicular to air flow direction, in one flavor inhalation article 100.
• specific surface area of activated charcoal ⁇ weight of activated charcoal / cross-sectional area of filter medium in a direction perpendicular to air flow direction may also be expressed as "surface area of activated charcoal per unit cross-sectional area”.
• the surface area of activated charcoal per unit cross-sectional area may be calculated on the basis of the specific surface area of the activated charcoal added to the filter medium of one flavor inhalation article 100, the weight of activated charcoal added, and the cross-sectional area of the filter medium. It should be noted that the activated charcoal need not be uniformly dispersed in the filter medium to which it is added, and it is not necessary for the range above to be satisfied over the entire cross section of the filter medium (the cross section in a direction perpendicular to the air flow direction).
• the surface area of activated charcoal per unit cross-sectional area is more preferably 17.0 m 2 /cm 2 or greater, and even more preferably 35.0 m 2 /cm 2 or greater. Meanwhile, the surface area of activated charcoal per unit cross-sectional area is more preferably 77.0 m 2 /cm 2 or less, and even more preferably 73.0 m 2 /cm 2 or less.
• the surface area of activated charcoal per unit cross-sectional area may be adjusted, for example, by adjusting the specific surface area of the activated charcoal and the added amount thereof, and by adjusting the cross-sectional area of the filter medium in the direction perpendicular to air flow direction.
• the surface area of activated charcoal per unit cross-sectional area is calculated on the basis of the filter medium to which the activated charcoal is added.
• the filter segment 104 is formed by multiple filter media, the calculation above is based on the cross-sectional area and length of only the filter medium to which the activated charcoal is added.
• activated charcoal examples include those comprising wood, bamboo, coconut shell, walnut shell, or coal, etc. as a starting material. Furthermore, activated charcoal having a BET specific area of 1100 m 2 /g-1600 m 2 /g may be used, activated charcoal having a BET specific surface area of 1200 m 2 /g-1500 m 2 /g may preferably be used, and activated charcoal having a BET specific surface area of 1250 m 2 /g-1380 m 2 /g may more preferably be used.
• the BET specific surface area may be determined by the nitrogen gas adsorption method (BET multipoint method).
• activated charcoal having a pore volume of 400 ⁇ L/g-800 ⁇ L/g may be used, activated charcoal having a pore volume of 500 ⁇ L/g-750 ⁇ L/g may preferably be used, and activated charcoal having a pore volume of 600 ⁇ L/g-700 ⁇ L/g may more preferably be used.
• the pore volume may be calculated from a maximum adsorption amount obtained using the nitrogen gas adsorption method.
• the amount of activated charcoal which is added per unit length, in the air flow direction, of the filter medium to which the activated charcoal has been added is preferably 5 mg/cm-50 mg/cm, more preferably 8 mg/cm-40 mg/cm, and even more preferably 10 mg/cm-35 mg/cm.
• the surface area of the activated charcoal per unit cross-sectional area may be adjusted to the desired value as a result of the specific surface area of the activated charcoal and the amount of activated charcoal added being in the ranges above.
• the cumulative 10 vol% particle size (particle size D10) of activated charcoal particles is preferably 250 ⁇ m-1200 ⁇ m.
• the cumulative 50 vol% particle size (particle size D50) of activated charcoal particles is preferably 350 ⁇ m-1500 ⁇ m.
• the particle sizes D10 and D50 are measured by means of a laser diffraction scattering method. Apparatuses suitable for this measurement that may be cited include the "LA-950" laser diffraction/scattering particle size distribution measurement apparatus produced by HORIBA, Ltd. A powder is poured into cells of the apparatus together with pure water, and the particle size is detected on the basis of light scattering information of the particles.
• the measurement conditions used in this measurement apparatus are as follows.
• the activated charcoal should be added so as to be roughly uniformly dispersed in the filter medium to which the activated charcoal is added.
• the filter medium 108 may comprise a frangible additive release container (e.g., a capsule) comprising a frangible outer shell, such as gelatin.
• a frangible additive release container e.g., a capsule
• a frangible additive release container comprising a frangible shell such as gelatin.
• the form of the capsule there is no particular limitation as to the form of the capsule, and it may be an easily-rupturable capsule, for example, and the shape thereof is preferably spherical. Any of the abovementioned additives may be contained as the additive included in the capsule, but a flavoring material or activated carbon is especially preferably contained. Furthermore, one or more types of materials serving as an aid to filtering smoke may be added as an additive. There is no particular limitation as to the form of the additive, and it is normally a liquid or a solid. It should be noted that use of a capsule containing an additive is well known in this technical field. Easily-rupturable capsules and methods for producing same are well known in this technical field.
• flavoring materials include: menthol, spearmint, peppermint, fenugreek, or clove, and medium-chain fatty acid triglycerides (MCT), etc.
• the flavoring material is menthol, or menthol, etc. may be used in combination.
• the filter segment 104 may comprise a second wrapper 107 wrapping the material of the filter, as shown by the first filter segment 104A in fig. 1 , from the viewpoint of improving strength and structural rigidity.
• the adhesive may comprise a hot-melt adhesive, and further, the hot-melt adhesive may comprise polyvinyl alcohol.
• the first wrapper 106 is preferably provided to wrap both of these two or more segments, as shown by the first filter segment 104A in fig. 1 . It should be noted that when a first wrapper 106 (the first wrapper in fig. 1 ) is not used to wrap both of the two or more segments, the wrapper which is wrapped around the circumferential outer surface of one segment (the second wrapper in fig. 1 ) is treated as the first wrapper.
• the wrapper which is wrapped around the circumferential outer surfaces of the first filter segment 104A and the second filter segment 104B is the first wrapper 106
• the wrapper which is arranged on the inside thereof and is wrapped around the circumferential outer surface of the first filter segment 104A is the second wrapper 107.
• the wrapper which is wrapped around the circumferential outer surfaces of the first filter segment 104A and the second filter segment 104B is the first wrapper 106, and the wrapper which is arranged on the inside thereof and is wrapped around the circumferential outer surface of the first filter segment 104A, and the wrapper which is wrapped around the circumferential outer surface of the second filter segment 104B are the second wrapper 107.
• the wrapper which is wrapped around the circumferential outer surfaces of the first filter segment 104A and the second filter segment 104B is the first wrapper 106, and the second wrapper 107 is absent because there is no wrapper arranged on the inside of the first wrapper 106.
• the wrapper which is wrapped around the circumferential outer surface of the first filter segment 104A is the first wrapper 106, and the second wrapper 107 is absent because there is no wrapper arranged on the inside of the first wrapper 106.
• first wrapper 106 and the second wrapper 107 there is no particular restriction on the material of the first wrapper 106 and the second wrapper 107 (these will also be referred to together as "the first wrapper, etc.”), and a well-known material may be used, and it may furthermore comprise a filler such as calcium carbonate, etc.
• the thickness of the first wrapper is normally 20 ⁇ m-140 ⁇ m, preferably 30 ⁇ m-130 ⁇ m, and more preferably 30 ⁇ m-120 ⁇ m.
• the basis weight of the first wrapper is normally 20 gsm-100 gsm, preferably 22 gsm-95 gsm, and more preferably 23 gsm-90 gsm.
• first wrapper, etc. may be coated or uncoated, but is preferably coated with a desired material from the viewpoint of allowing functions other than strength and structural rigidity to be imparted.
• the first wrapper 106 and the second wrapper 107 may comprise different materials, and may have a different thickness, basis weight, and air permeability.
• wrapper When at least one selected from the group consisting of the first wrapper 106 and the second wrapper 107 is oil resistant, either wrapper may be oil resistant, or both wrappers may be oil resistant.
• the first wrapper 106 and the second wrapper 107 it is preferably the first wrapper which is oil resistant from the viewpoint of readily suppressing migration, into the mouthpiece segment, of the sensory component in the sensory component-containing layer, and the first wrapper is preferably oil resistant especially when the mouthpiece segment comprises two or more mouthpiece-constituting segments and at least two of the mouthpiece-constituting segments are wrapped by the first wrapper.
• the center hole segment may be formed by: a filling layer having one or more hollow portions; and a wrapper (first wrapper or second wrapper) wrapped around the outer circumferential surface of the filling layer.
• the center hole segment has the function of adjusting a longitudinal direction (Z direction) of the flavor inhalation article while increasing the strength of the mouthpiece segment.
• the filling layer may be formed, for example, as a rod having an inner diameter of ⁇ 1.0 mm- ⁇ 5.0 mm packed with a high density of cellulose acetate fibers, a plasticizer comprising triacetin being added thereto in an amount of 6 mass%-20 mass%, in relation to the mass of cellulose acetate, and the plasticizer being cured.
• the filling layer has a high packing density of fibers, so the air and aerosol flow only through the hollow portion during drawing, with virtually none flowing through the filling layer.
• the filling layer inside the center hole segment is a fiber filled layer, and the user will therefore have little sense of incongruity when touching the outside during use.
• the shape of the center hole segment may also be retained by means of thermoforming, without the wrapper being provided.
• the cooling segment 105 is a type of constituent segment of the mouthpiece segment 101, and is interposed adjacently to the flavor-generating segment 102 and the filter segment 104, the cooling segment 105 normally being a rod-shaped member provided with a cavity which is cylindrical or the like and having a hollow (empty) circumferential cross section, and a paper tube or similar may be cited, for example.
• the openings V may be concentrically provided in the circumferential direction of the cooling segment 105.
• a vapor containing the aerosol base material and the tobacco flavor component generated as a result of the flavor-generating segment 102 being heated is liquefied by a drop in temperature in the hollow section, and the vapor comes into contact with external air especially when the openings V are provided, thereby reducing the temperature and liquefying the vapor, making it possible to promote aerosol generation.
• the openings V will be described in detail below.
• the number of openings V in the cooling segment 105 there is no particular limitation as to the number of openings V in the cooling segment 105, and a plurality of openings V may be arranged at fixed intervals in the circumferential direction of the cooling segment 105.
• Providing the openings V in the cooling segment 105 enables low-temperature air to flow into the cooling segment 105 from the outside when the user draws on the flavor inhalation article 100, and it is possible to lower the temperature of air and volatile components flowing in from the flavor-generating segment 102.
• the vapor containing the aerosol base material or tobacco flavor component, etc. condenses as a result of being cooled by the low-temperature air introduced into the cooling segment 105 through the openings V. By this means, aerosol generation is promoted while it is also possible to control the size of aerosol particles.
• the cooling effect may also be increased by utilizing heat absorption by a coating or heat of solution associated with a change of phase, by coating an inside surface of the paper tube with a polymer coating such as polyvinyl alcohol or a polysaccharide coating such as pectin.
• the airflow resistance of the cylindrical cooling segment is 0 mmH 2 O.
• openings V which are present in a concentric form are formed as a group of openings, there may be one group of openings, or there may be two or more groups of openings.
• the openings V in the cooling segment 105 are preferably arranged at a position at least 1 mm away from a boundary between the cooling segment 105 and the filter segment 104, and more preferably arranged at a position at least 2 mm away. This makes it possible not only to improve the cooling ability of the cooling segment 105, but also to suppress stagnation of components generated by means of heating inside the cooling segment 105, and to increase the amount of delivery of those components.
• openings V are preferably provided in the lining sheet 103 at positions directly above (positions vertically overlapping) the openings V provided in the cooling segment 105.
• the flavor-generating segment 102, the cooling segment 105, and the filter segment 104 may be wrapped with the lining sheet 103 and joined together, then the lining sheet 103 and the cooling segment 105 may be irradiated with laser light from above the lining sheet 103 so as to be penetrated by the laser light, thereby providing the openings.
• the openings V in the cooling segment 105 are preferably provided so that a ratio of inflow air from the openings during drawing at 17.5 mL/second on an automatic smoking machine (a volume ratio of air flowing in from the openings when the proportion of air drawn from the mouthpiece end is 100 vol%) is 10-90 vol%, preferably 50-80 vol%, and more preferably 55-75 vol%, for example, the number of openings V per group of openings may be selected from a range of 5-50 openings, the diameter of the openings V may be selected from a range of 0.1-0.5 mm, and the above ratio may be achieved by a combination of these selections.
• the air inflow ratio may be measured by a method based on ISO9512, using an automatic smoking machine (e.g., a 1-port smoking machine, manufactured by Borgwaldt).
• an automatic smoking machine e.g., a 1-port smoking machine, manufactured by Borgwaldt.
• the region in which the openings V are present is preferably at least 4 mm, more preferably at least 4.5 mm, even more preferably at least 5 mm, and particularly preferably at least 5.5 mm from the boundary between the cooling segment 105 and the filter segment 104 in the direction of the cooling segment side from the viewpoint of increasing the delivery amount of components generated by heating, and is furthermore preferably no greater than 15 mm, more preferably no greater than 10 mm, and even more preferably no greater than 7 mm from said boundary from the viewpoint of ensuring the cooling function.
• the region in which the openings V are present is preferably at least 22 mm, preferably at least 23.5 mm, preferably at least 24 mm, and more preferably at least 25 mm from the mouthpiece end of the flavor inhalation article 100 in the direction of the cooling segment side from the viewpoint of increasing the delivery amount of components generated by heating, and is furthermore preferably no greater than 38 mm, more preferably no greater than 36.5 mm, and even more preferably no greater than 33 mm from the mouthpiece end from the viewpoint of ensuring the cooling function.
• the region where the openings V are present is preferably at least 2 mm, more preferably at least 3.5 mm, and even more preferably at least 7 mm from the boundary between the cooling segment 105 and the flavor-generating segment 102 in the direction of the cooling segment 105 side, from the viewpoint of ensuring the cooling function, and furthermore preferably no greater than 18 mm, more preferably no greater than 16.5 mm, even more preferably no greater than 15 mm, and particularly preferably no greater than 14.5 mm from said boundary, from the viewpoint of increasing the delivery amount of components generated by heating.
• the diameter of the openings V is preferably 100 ⁇ m-1000 ⁇ m, and more preferably 300 ⁇ m-800 ⁇ m.
• the openings are preferably substantially circular or substantially elliptical, and the diameter represents the major axis in the case of a substantially elliptical shape.
• the length of the cooling segment 105 in the long axis direction may be appropriately varied according to the size of the product, but it is normally 10 mm or greater and preferably 15 mm or greater, and is normally 40 mm or less, preferably 35 mm or less, and more preferably 30 mm or less.
• the cooling segment 105 When the cooling segment 105 is filled with a cooling sheet for cooling, etc. there is no particular restriction on the total surface area of the cooling segment 105, and it may be 150 mm 2 /mm-1000 mm 2 /mm, for example. This surface area is the surface area per length (mm) of the cooling segment 105 in the air flow direction.
• the total surface area of the cooling segment 105 is preferably 200 mm 2 /mm or greater and more preferably 250 mm 2 /mm or greater, while preferably being 600 mm 2 /mm or less, and more preferably 400 mm 2 /mm or less.
• the internal structure of the cooling segment 105 preferably has a large total surface area. Accordingly, in a preferred embodiment, the cooling segment 105 may be formed by a sheet which is a thin material that is creased and then fluted, gathered and folded in order to form channels. The more folds or flutes within a given volume of the element, the greater the total surface area of the cooling segment 105.
• the cooling segment 105 When the cooling segment 105 is filled with a sheet, etc. for cooling air and volatile components flowing into the cooling segment 105 from the flavor-generating segment 102, there is no particular restriction on the total surface area of the cooling segment 105, and it may be 300 mm 2 /mm-1000 mm 2 /mm, for example. This surface area is the surface area per length (mm) of the cooling segment 105 in the air flow direction.
• the total surface area of the cooling segment 105 is preferably 400 mm 2 /mm or greater and more preferably 450 mm 2 /mm or greater, while preferably being 600 mm 2 /mm or less, and more preferably 550 mm 2 /mm or less.
• the paper serving as the cooling sheet material preferably has a basis weight of 30-100 gsm and a thickness of 20-100 ⁇ m. From the perspective of reducing removal of the flavor source component and aerosol base material component in the cooling segment, the paper serving as the cooling sheet material preferably has low air permeability, and an air permeability of 10 CORESTA units or less is preferred.
• the cooling effect may also be increased by utilizing heat absorption by a coating or heat of solution associated with a change of phase, by coating the paper serving as the cooling sheet material with a polymer coating such as polyvinyl alcohol or a polysaccharide coating such as pectin.
• the thickness of the material constituting the cooling segment 105 (the thickness of the paper tube in such a case), and it may be 5 ⁇ m-500 ⁇ m, or may be 10 ⁇ m-250 ⁇ m, for example.
• the openings V in the cooling segment 105 should preferably be arranged at a position at least 1 mm away from the boundary between the cooling segment 105 and the filter segment 104, and should more preferably be arranged at a position at least 2 mm away. This makes it possible not only to improve the cooling ability of the cooling segment 105, but also to suppress stagnation of components generated by means of heating inside the cooling segment 105, and to increase the amount of delivery of those components. Moreover, openings are preferably provided in the lining sheet 103 at positions directly above (positions vertically overlapping) the openings V provided in the cooling segment 105.
• the flavor-generating segment 102, the cooling segment 105, and the filter segment 104 may be wrapped with the lining sheet 103 and joined together, then the lining sheet 103 and the cooling segment 105 may be irradiated with laser light from above the lining sheet 103 so as to be penetrated by the laser light, thereby providing the openings.
• the openings in the cooling segment 105 are preferably provided so that a ratio of inflow air from the openings during drawing at 17.5 mL/second on an automatic smoking machine (a volume ratio of air flowing in from the openings when the proportion of air drawn from the mouthpiece end is 100 vol%) is 10-90 vol%, preferably 50-80 vol%, and more preferably 55-75 vol%, for example, the number of openings V per group of openings may be selected from a range of 5-50 openings, the diameter of the openings V may be selected from a range of 0.1-0.5 mm, and the above ratio may be achieved by a combination of these selections.
• the air inflow ratio may be measured by a method based on ISO9512, using an automatic smoking machine (e.g., a 1-port smoking machine, manufactured by Borgwaldt).
• an automatic smoking machine e.g., a 1-port smoking machine, manufactured by Borgwaldt.
• the axial length of the cooling segment 105 is particularly preferably 20 mm. It is possible to ensure a sufficient cooling effect and to obtain a pleasant flavor by setting the axial length of the cooling segment 105 at no less than the abovementioned lower limit. Furthermore, by setting the axial length of the cooling segment 105 at no greater than the abovementioned upper limit, it is possible to inhibit loss caused by adhesion of the vapor and aerosol generated during use to the inner wall of the cooling segment 105.
• the form of the flavor-generating segment 102 there is no particular restriction on the form of the flavor-generating segment 102 provided that it has a well-known form, and it is normally in a form in which a flavor source such as a tobacco filling material is wrapped with a flavor-generating segment wrapper. There is also no particular restriction on the method for producing the flavor-generating segment 102, and a well-known method or a combination of well-known methods may be applied.
• the flavor source is a tobacco filling material
• the tobacco filling material may comprise the aerosol base material.
• the aerosol base material is a base material for generating an aerosol as a result of being heated, and examples thereof include glycerol, propylene glycol, triacetin, 1,3-butanediol, and mixtures thereof.
• the amount of the aerosol base material contained in the tobacco filling material is normally 5 wt% or greater and preferably 10 wt% or greater, and normally 50 wt% or less, and preferably 15 wt% or greater and 25 wt% or less, with respect to the total amount of tobacco filling material, from the viewpoint of sufficient aerosol generation and imparting a good flavor.
• the tobacco filling material is in the form of shredded tobacco
• the material of the shredded tobacco there is no particular limitation as to the material of the shredded tobacco, and well-known materials such as lamina and midrib can be used.
• ground tobacco may be formed by grinding dried tobacco leaves to an average particle size of 20 ⁇ m-200 ⁇ m, then the material which has been homogenized may be processed into a sheet (also referred to below simply as a "homogenized sheet") which is shredded.
• the flavor-generating segment 102 may be filled with a material obtained by shredding, in the longitudinal direction of the flavor-generating segment 102 and substantially horizontally, a homogenized sheet having a length similar to that of the flavor-generating segment 102 in the longitudinal direction, forming what is known as a "strand-type" filling material.
• the width of the shredded tobacco is preferably 0.5 mm-2.0 mm.
• there is no particular restriction on the content of dried tobacco leaves in the flavor-generating segment 102 but between 200 mg/rod portion and 800 mg/rod portion may be cited, and between 250 mg/rod portion and 600 mg/rod portion is preferred. This range is particularly suitable if the flavor-generating segment 102 has a circumference of 22 mm and a length of 20 mm.
• a suitable solvent such as water is mixed with ground tobacco leaves and homogenized, after which the homogenized material is thinly cast on a metal plate or a metal plate belt and dried, to produce a cast sheet.
• a suitable solvent such as water is mixed with ground tobacco leaves and homogenized, and the homogenized material is extruded into the form of a sheet and shaped to produce a calendered sheet. Details on types of homogenized sheets are disclosed in " Dictionary of Tobacco, Tobacco Academic Studies Center, March 31, 2009 ".
• the amount of moisture contained in the tobacco filling material may be cited as 10 wt%-15 wt%, and preferably 11 wt%-13 wt% with respect to the total weight of the tobacco filling material.
• a moisture content such as this suppresses staining of the flavor-generating segment wrapper which will be described later, and improves rolling suitability when the flavor-generating segment 102 is produced.
• There is no particular restriction on the size or method of preparation of the shredded tobacco contained in the tobacco filling material For example, a material obtained by shredding dried tobacco leaves to a width of 0.5 mm or more and 2.0 mm or less may be used.
• a sheet when ground material is used in the homogenized sheet, a sheet may be formed by grinding dried tobacco leaves to an average particle size of approximately 20 ⁇ m to 200 ⁇ m and then homogenizing the ground tobacco, and the homogenized sheet may be shredded to a width of 0.5 mm or more and 2.0 mm or less for use.
• the tobacco filling material may also comprise the aerosol base material.
• the type of aerosol base material and extracts from various types of natural products and/or components thereof may be selected in accordance with the application.
• the amount of the aerosol base material contained in the tobacco filling material is normally 5 wt% or greater and preferably 10 wt% or greater, and normally 50 wt% or less, and preferably 15 wt% or greater and 25 wt% or less, with respect to the total amount of tobacco filling material, from the viewpoint of sufficient aerosol generation and imparting a good flavor.
• the tobacco filling material may contain a flavoring material.
• a flavoring material There is no particular limitation as to the type of flavoring material, and, from the viewpoint of imparting a pleasant flavor, there may be cited: acetanisole, acetophenone, acetylpyrazine, 2-acetylthiazole, alfalfa extract, amyl alcohol, amyl butyrate, trans-anethole, star anise oil, apple juice, Peru Balsam oil, beeswax absolute, benzaldehyde, benzoin resinoid, benzyl alcohol, benzyl benzoate, benzyl phenylacetate, benzyl propionate, 2,3-butanedione, 2-butanol, butyl butyrate, butyric acid, caramel, cardamom oil, carob absolute, ⁇ -carotene, carrot juice, L-carvone, ⁇ -caryophyllene, cassia bark oil,
• the flavor-generating segment 102 may comprise a mating portion which mates with a heating member or the like for heating the flavor inhalation article 100.
• the flavor-generating segment 102 preferably has a columnar shape, in which case the aspect ratio, which is expressed by the height in the long axis direction of the flavor-generating segment 102 to the width of the bottom face of the flavor-generating segment 102, is preferably 1 or greater.
• the shape of the bottom face of the flavor-generating segment 102 is not limited, and may be a polygon, a rounded polygon, a circle, or an ellipse, etc., where the width is the diameter when the bottom face is circular, is the major axis when the bottom face is elliptical, is the diameter of the circumscribing circle when the bottom face is polygonal, or is the major axis of the circumscribing ellipse when the bottom face is a rounded polygon.
• the height of the flavor-generating segment 102 is preferably around 10-70 mm, and the width is preferably around 4-9 mm.
• the length of the flavor-generating segment 102 in the long axis direction may be appropriately varied according to the size of the product, but it is normally 10 mm or greater, preferably 12 mm or greater, more preferably 15 mm or greater, and even more preferably 18 mm or greater, and furthermore is normally 70 mm or less, preferably 50 mm or less, more preferably 30 mm or less, and even more preferably 25 mm or less.
• the ratio of the length of the flavor-generating segment 102 to the length h of the flavor-generating segment 102 in the long axis direction is normally 10% or greater, preferably 20% or greater, more preferably 25% or greater, and even more preferably 30% or greater, and furthermore is normally 60% or less, preferably 50% or less, more preferably 45% or less, and even more preferably 40% or less, from the viewpoint of the amount of flavor delivered, and from the viewpoint of balancing the aerosol temperature when an aerosol base material is used.
• the flavor-generating segment wrapper which may have a general form, and cellulose fiber paper, etc. may be cited as an example, and specifically a material comprising pulp as the main component may be cited.
• a material comprising pulp as the main component may be cited.
• the pulp in addition to using wood pulp such as softwood pulp or hardwood pulp to make the flavor-generating segment wrapper, it can also be made by mixing non-wood pulp commonly used for wrapping paper of tobacco products, such as flax pulp, hemp pulp, sisal pulp, and esparto, etc.
• Types of pulp that can be used include chemical pulps obtained by means of kraft pulping, acid/neutral/alkaline sulfite pulping, or soda pulping, etc., groundwood pulps, chemigroundwood pulps, or thermomechanical pulps, etc.
• the flavor-generating segment wrapper is produced using the pulp by adjusting and homogenizing the texture in a papermaking process that employs a Fourdrinier machine, a cylinder mold papermaking machine, or a round-short combined papermaking machine, etc. It should be noted that, if necessary, a wet strength agent can be added to impart water resistance to the flavor-generating segment wrapper, or a sizing agent can be added to adjust a printing condition of the flavor-generating segment wrapper.
• papermaking internal additives such as sulfuric acid bands and various types of anionic, cationic, nonionic or amphoteric yield improving agents, water filtration improving agents, and paper strength agents, and papermaking additives such as dyes, pH regulators, defoaming agents, pitch control agents, and slime control agents can be added.
• a base paper of the flavor-generating segment wrapper there is no particular restriction on the basis weight of a base paper of the flavor-generating segment wrapper, but it is normally 20 gsm or greater and preferably 25 gsm or greater, and normally 65 gsm or less, preferably 50 gsm or less, and even more preferably 45 gsm or less.
• the thickness of the flavor-generating segment wrapper is normally 10 ⁇ m or greater, preferably 20 ⁇ m or greater, and more preferably 30 ⁇ m or greater, and furthermore is normally 100 ⁇ m or less, preferably 75 ⁇ m or less, and more preferably 50 ⁇ m or less, from the viewpoint of rigidity and air permeability, and ease of making adjustments during papermaking.
• the shape of the flavor-generating segment wrapper there is no particular restriction on the shape of the flavor-generating segment wrapper, and a square or rectangular shape may be cited for example, in which case a length of one side of around 6-70 mm may be specifically cited, with the length of the other side being around 15-28 mm, preferably around 22-24 mm, and more preferably around 23 mm.
• a tobacco filling material is wrapped in a cylindrical shape by the flavor-generating segment wrapper, for example, an end portion of the wrapping paper in the w direction and an end portion on the opposite side may be overlapped by around 2 mm and pasted together to form a cylindrical paper tube shape which is then filled with the tobacco filling material.
• the size of a rectangular flavor-generating segment wrapper may be determined by the size of the finished flavor-generating segment 102.
• the length of one side may be 20-60 mm and the length of the other side may be 15-28 mm.
• the flavor-generating segment wrapper may also comprise a loading material.
• the content of the loading material may be 10 wt% or greater and less than 60 wt%, and is preferably 15 wt%-45 wt%, with respect to the total weight of the flavor-generating segment wrapper.
• the content of the loading material is preferably 15 wt%-45 wt% within the preferred basis weight range (25 gsm-45 gsm).
• the content of the loading material is preferably 15 wt%-45 wt%, and if the basis weight is greater than 35 gsm and no greater than 45 gsm, then the content of the loading material is preferably 25 wt%-45 wt%.
• Calcium carbonate, titanium dioxide, or kaolin, etc. may be used as the loading material, but calcium carbonate is preferably used from the viewpoint of improving flavor and whiteness, etc.
• auxiliaries other than the base paper and the loading material may also be added to the flavor-generating segment wrapper, for example a water-resistance improving agent may be added to improve water resistance.
• a water-resistance improving agent contains a wet-strength agent (WS agent) and a sizing agent.
• wet strength agents which may be cited include a urea formaldehyde resin, a melamine formaldehyde resin, or polyamide epichlorohydrin (PAE), etc.
• sizing agents examples include rosin soap, alkyl ketene dimer (AKD), alkenyl succinic anhydride (ASA), or high saponification polyvinyl alcohol having a degree of saponification of 90% or greater, etc.
• a paper strength agent may be added as an auxiliary, for example polyacrylamide, cationic starch, oxidized starch, CMC, polyamide epichlorohydrin resin, or polyvinyl alcohol.
• oxidized starch e.g., see JP 2017-218699 A .
• the flavor-generating segment wrapper may be suitably coated, and specifically, a coating agent may be added to at least one of the two surfaces thereof, namely the front surface and the rear surface.
• a coating agent may be added to at least one of the two surfaces thereof, namely the front surface and the rear surface.
• the coating agent a coating agent that can form a film on the surface of the paper and reduce the permeability of liquids is preferred.
• coating agents examples include: alginic acid or salts thereof (e.g., sodium salt), polysaccharides such as pectin, cellulose derivatives such as ethylcellulose, methylcellulose, carboxymethylcellulose, or nitrocellulose, starch or derivatives thereof (e.g., ether derivatives such as carboxymethyl starch, hydroxyalkyl starch, or cationic starch, and ester derivatives such as starch acetate, starch phosphate, or starch octenylsuccinate).
• alginic acid or salts thereof e.g., sodium salt
• polysaccharides such as pectin
• cellulose derivatives such as ethylcellulose, methylcellulose, carboxymethylcellulose, or nitrocellulose
• starch or derivatives thereof e.g., ether derivatives such as carboxymethyl starch, hydroxyalkyl starch, or cationic starch
• ester derivatives such as starch acetate, starch phosphate, or
• the flavor inhalation article 100 may comprise members in addition to the members above, and may for example comprise a tip end segment on an upstream side of the flavor-generating segment 102.
• the tip end segment may internally comprise a filling material, and may be wrapped by a tip-end segment wrapper.
• the filling material may comprise cellulose acetate fibers or natural pulp fibers, etc.
• the tip end segment preferably comprises paper as the filling material.
• the tip end segment may further comprise an aerosol-generating substrate or a flavoring material.
• an electrically-heated flavor inhalation system constituting another embodiment of the present invention (which is referred to simply as an "electrically-heated flavor inhalation system”) comprises: the flavor inhalation article described above, and an electrical heating device for heating the flavor inhalation article.
• an electrically-heated flavor inhalation system constituting another embodiment of the present invention (which is referred to simply as an "electrically-heated flavor inhalation system”) comprises: the flavor inhalation article described above, and an electrical heating device for heating the flavor inhalation article.
• Fig. 4 is a diagram to illustrate the internal structure of an electrically-heated flavor inhalation system 200. It should be noted that the flavor inhalation article 100 in fig. 4 is depicted as an outline form of the flavor inhalation article 100 in fig. 1 .
• the electrically-heated flavor inhalation system 200 comprises: the flavor inhalation article 100, and an electrical heating device 30 for heating the flavor-generating segment 102 of the flavor inhalation article 100.
• the flavor inhalation article 100 is accommodated in an accommodating cavity 313 of an accommodating portion 310 in such a way that it can be inserted into and removed from the accommodating cavity 313 through an insertion port 3A of the electrical heating device 30.
• the flavor inhalation article 100 When a user uses the electrical heating device 30, the flavor inhalation article 100 is inserted into the accommodating cavity 313, and in that state, a heater provided in the accommodating portion 310 is caused to generate heat in order to heat the flavor source inside the flavor inhalation article 100, thereby generating an aerosol comprising components such as a tobacco component to be inhaled by the user.
• the electrical heating device 30 comprises a housing 31 which is an enclosure for accommodating the various components.
• the housing 31 accommodates a heater 32, a temperature sensor 35, an inhalation sensor 36, a control unit 37, and a power source 38, etc.
• the housing 31 comprises the accommodating portion 310 for accommodating the flavor inhalation article 100 in such a way that the flavor inhalation article 100 can be inserted and removed from a front end toward a rear end.
• the accommodating portion 310 comprises a cylindrical circumferential wall 312 that extends in the insertion/removal direction of the flavor inhalation article 100 and that defines the outer circumference of a space into which the flavor inhalation article 100 is inserted, and a disc-shaped rear wall 311 that closes the rear end of the circumferential wall 312 so as to define the rear end of the space.
• the circumferential wall 312 or the rear wall 311 of the accommodating portion 310 may be formed integrally with the housing 31, or may be formed separately from the housing 31 and assembled to the housing 31.
• the open end of the circumferential wall 312 of the accommodating portion 310 is open toward the outside of the housing 31 and serves as the insertion port 3A for inserting the flavor inhalation article 100. Furthermore, the internal space of the circumferential wall 312 is a cylindrical accommodating cavity 313 into and from which the tip end part of the flavor inhalation article 100 can be inserted and removed via the insertion port 3A.
• reference sign CL indicates the center axis of the accommodating cavity 313 in the insertion/removal direction of the flavor inhalation article 100.
• the direction along the center axis CL is also referred to as the axial direction.
• the outer diameter of the accommodating cavity 313, that is, the inner diameter of the circumferential wall 312 may be equal to, slightly larger than, or slightly smaller than the outer diameter of the flavor inhalation article 100.
• the heater 32 is provided around the circumferential wall 312 of the accommodating portion 310.
• the circumferential wall 312 and the rear wall 311 of the accommodating portion 310 are formed from a material which is resistant to the heat of the heater 32 and also transfers the heat of the heater 32 to the flavor inhalation article 100. Examples of such materials that may be used in the accommodating portion 310 include metals such as stainless steel and heat-resistant resins.
• the heater 32 may be arranged within the circumferential wall 312.
• the heater 32 receives a supply of electrical power from the control unit 37 and generates heat in order to heat the flavor inhalation article 100 accommodated in the accommodating portion 310. That is to say, the heater 32 is a form of heating unit for heating the flavor inhalation article 100.
• heater 32 there is no particular limitation as to the type of heater 32, and examples that may be used include heaters in which a heat generating wire (for example, a wire material having a high electrical resistance such as nichrome, iron chromium, or iron nickel) is laid out on a steel material, or a ceramic heater or a sheathed heater.
• a sheathed heater is a heater in which a heat generating wire is covered with a metal pipe together with a filler.
• Fig. 4 shows a state in which the flavor inhalation article 100 has been inserted into the accommodating cavity 313.
• the heater 32 receives a supply of power from the control unit 37 and heats the flavor-generating segment 102 to a prescribed temperature, as will be described later.
• a space within the accommodating cavity 313 which is heated to the prescribed temperature by the heat of the heater 32 is defined as a heated region A1
• a space adjacent to the insertion port side of the heated region A1 in the axial direction (insertion/removal direction) is defined as a non-heated region A2.
• the non-heated region A2 is formed on the insertion port side of the accommodating cavity 313, and the heated region A1 is formed on the interior side of the accommodating cavity 313.
• the heater 32 is disposed around or within the circumferential wall 312 in the heated region A1, and heats the heated region A1 from the outside. It should be noted that the heater 32 heats not only parts that are in contact therewith, but also heats parts that are separated from the heater 32, by radiation or heat transfer. For example, the heater 32 heats to the prescribed temperature from the front end of the heater 32 to a position 317 on the insertion port side in the axial direction.
• the heated region A1 is therefore a region from the position 317 to the rear wall 311 in the axial direction of the accommodating portion 310.
• the position 317 is the boundary between the heated region A1 and the non-heated region A2, and the non-heated region A2 extends from the boundary 317 to the front end of the accommodating cavity 313 in the axial direction.
• the boundary 317 may be defined at the boundary between the region that reaches the prescribed temperature when actually heated by the heater 32 and the region that is below the prescribed temperature, or may be defined at an estimated boundary, by estimating the boundary between the region that reaches the prescribed temperature when the heater 32 generates heat under predetermined conditions, and the region that is below the prescribed temperature.
• a boundary position between the region where the circumferential wall 312 reaches the prescribed temperature and the region where the circumferential wall 312 is below the prescribed temperature is estimated, and a plane passing through the boundary position orthogonal to the center axis CL is defined as the boundary 317, as indicated by the two-dot chain line in fig. 5 .
• the part of the accommodating cavity 313 in which the flavor-generating segment 102 is positioned may be defined as the heated region A1
• the part in which the cooling segment 105 is positioned may be defined as the non-heated region A2.
• Fig. 6 shows the configuration of the control unit 37.
• the control unit 37 controls the operating state of the electrical heating device 30, such as controlling heating by the heater 32.
• the control unit 37 is a computer comprising a processor 71, such as a central processing unit (CPU), a digital signal processor (DSP), or a field-programmable gate array (FPGA), a memory 72, such as a random access memory (RAM) or a read only memory (ROM), and an input/output unit 73, for example.
• the control unit 37 comprises a drive circuit 74 for the heater 32.
• the memory 72 may comprise each of a unit functioning as a main memory unit 721 and a unit functioning as an auxiliary memory unit 722. It should be noted that the memory 72 may be formed integrally with the processor 71 (as one chip). Examples of the memory 72 that can be cited include storage media such as volatile memory such as RAM, non-volatile memory such as ROM, erasable programmable ROM (EPROM), SSD, and removable media.
• volatile memory such as RAM
• non-volatile memory such as ROM, erasable programmable ROM (EPROM), SSD, and removable media.
• the memory 72 can store an operating system (OS), various programs (firmware), various data tables, various databases, setting data, and user data, etc. for implementing operations of the electrical heating device 30.
• OS operating system
• programs firmware
• data tables various databases
• setting data setting data
• user data etc. for implementing operations of the electrical heating device 30.
• the input/output unit 73 is a means for inputting information such as power source ON/OFF from the user (smoker) to the processor 71, or for outputting information to the user.
• the input/output unit 73 is an interface for operating the temperature sensor 35 and the inhalation sensor 36 at prescribed timings, for example, and for acquiring detection values from each sensor 35, 36.
• the input/output unit 73 may comprise operating buttons, an input means such as a touch panel, and an output means such as a display unit, a vibrator and a speaker.
• the input/output unit 73 may also comprise a communication unit for communicating with an external device via a communication line.
• the communication unit can be connected to another computer via a communication cable to receive programs and data for controlling the electrical heating device 30 and store the same in the memory 72, and thereby update the firmware, heating profiles, etc.
• the display unit is a means for displaying information, and may be an indicator such as an LED, a liquid crystal display device, or an organic EL display device, for example.
• the drive circuit 74 supplies electrical power from the power source 38 to the heater 32 in accordance with a command from the processor 71, and operates the heater 32.
• the drive circuit 74 is a converter that regulates the amount of current flowing to the heater 32, for example.
• the control unit 37 reads the programs stored in the memory 72 by the processor 71 into a working area of the main memory unit for execution, and functions as predetermined functional units, such as a determination unit 711, a heating control unit 712, and an output control unit 713. It should be noted that these functional units are not limited to those realized on the basis of programs (software), and some or all of the functional units may be configured using a processor, integrated circuits, and hardware circuits such as logic circuits.
• the determination unit 711 determines, on the basis of the detection results of each sensor 35, 36 and information input from the input means, information such as an operation by the user, a state of the flavor inhalation article 100, and the heating situation afforded by the heater 32. For example, the determination unit 711 measures the number of inhalations from detection values from the inhalation sensor 36, and determines whether or not the number of inhalations has reached a predetermined number.
• the heating control unit 712 controls the drive circuit 74 on the basis of the determination results of the determination unit 711 to thereby control the electrical power supplied from the power source 38 to the heater 32 via the drive circuit 74. For example, the heating control unit 712 terminates heating when the determination unit 711 has determined that the number of inhalations has reached a predetermined number. Furthermore, the heating control unit 712 varies the heating temperature by varying the electrical power supplied to the heater 32 when the determination unit 711 has determined that the amount of moisture or the amount of flavor source in the flavor-generating segment 102 has decreased to a predetermined amount.
• the heating control unit 712 terminates heating by stopping the power supply to the heater 32 when the determination unit 711 has determined that the amount of moisture or the amount of flavor source in the flavor-generating segment 102 has decreased and a state at which to end the heating has been reached.
• the output control unit 713 outputs notifications, warnings, etc. to the user on the basis of the determination results of the determination unit 711. For example, the output control unit 713 outputs a signal if the remaining number of inhalations possible reaches or falls below the predetermined number, and the output control unit 713 provides output to the user in the form of a display on the display unit, sound output by the speaker, or vibration by the vibrator, etc., for example.
• the length of the heater 32 in the long axis direction may be in a range of L ⁇ 5.0 mm, where L mm is the length of the flavor-generating segment 102 in the long axis direction.
• the length of the heater 32 in the long axis direction is preferably L mm or greater from the viewpoint of aerosol delivery, that is, ensuring sufficient heat transfer to the flavor-generating segment 102 and ensuring sufficient volatilization of the aerosol base material and flavor components contained in the flavor source, and is preferably L+0.5 mm or less, L+1.0 mm or less, L+1.5 mm or less, L+2.0 mm or less, L+2.5 mm or less, L+3.0 mm or less, L+3.5 mm or less, L+4.0 mm or less, L+4.5 mm or less, or L+5.0 mm or less from the viewpoint of suppressing generation of components that have an undesirable effect on flavor, etc.
• the intensity of heating provided by the heater 32 may be preset for each electrically-heated flavor inhalation system 200.
• heating can be preset in such a way that the flavor inhalation article 100 will be preheated for a given period of time after being inserted into the electrical heating device 30, so as to be heated until the temperature of the outer circumferential surface of the part of the flavor inhalation article 100 inserted into the electrical heating device 30 reaches X (°C), and the temperature is then kept at a constant temperature no greater than X (°C).
• the temperature X (°C) is preferably 80°C-400°C from the viewpoint of the amount of delivery of components generated by heating, etc. Specifically, the temperature may be 80°C, 90°C, 100°C, 110°C, 120°C, 130°C, 140°C, 150°C, 160°C, 170°C, 180°C, 190°C, 200°C, 210°C, 220°C, 230°C, 240°C, 250°C, 260°C, 270°C, 280°C, 290°C, 300°C, 310°C, 320°C, 330°C, 340°C, 350°C, 360°C, 370°C, 380°C, 390°C or 400°C.
• the openings V provided in the cooling segment 105 are preferably present further to the mouthpiece end side of the cooling segment 105 than the mouthpiece end-side end of the region in contact with the electrical heating device 30, from the viewpoint of promoting an inflow of external air and suppressing stagnation inside the cooling segment 105 of air and components generated by heating. Furthermore, the insertion port of the electrical heating device 30 for the flavor inhalation article 100 may be tapered in order to facilitate insertion of the flavor inhalation article 100.
• the description above given with the aid of fig. 4 related to a mode in which a heater was used as the means for heating the flavor inhalation article 100, specifically, a mode in which the flavor inhalation article 100 is heated from the outside when the flavor inhalation article 100 has been inserted into the electrical heating device.
• the means for heating the flavor inhalation article 100 is not limited to such a means, and, for example, it is also possible to adopt a mode in which a rod-shaped or spindle-shaped heater is used, and when the flavor inhalation article 100 has been inserted into the electrical heating device, said heater is configured to be inserted into the flavor-generating segment 102 of the flavor inhalation article 100 in order to heat the flavor inhalation article 100 from the inside.
• an inductor is provided as the heater, and a susceptor for heating the flavor source, etc. is introduced into the flavor-generating segment 102 of the flavor inhalation article 100.
• electrical power may be supplied to the inductor by means of the output control unit 713, and the susceptor may be heated by induction heating to thereby heat the flavor source, etc.
• a mode comprising a microwave generator as the heater may also be adopted. In this mode, electrical power may be supplied to the microwave generator by means of the output control unit 713, and the flavor source, etc. in the flavor-generating segment 102 may be heated by means of microwave heating.
• measurements of various characteristics in the present specification are carried out by holding measurement samples for at least 48 hours prior to measurement in the same environment as the measurement environment.
• the measurement temperature is normal temperature (22 ⁇ 2°C)
• the measurement humidity is normal humidity (60 ⁇ 5% RH)
• the measurement pressure is normal pressure (atmospheric pressure).
• a tobacco filling material was prepared by mixing 15 g/100 g glycerol and 4 g/100 g propylene glycol with sheet tobacco shreds. Using a high-speed winding machine, the tobacco filling material was rolled up with a flavor-generating segment wrapper (basis weight 35 gsm, thickness 52 ⁇ m; manufactured by Nippon Paper Papylia Co., Ltd.).
• the weight of shreds per rod was 0.8 g, the roll circumference was 22 mm, and the roll length was 68 mm.
• Rolled tobacco rod portions were placed in a sealed plastic container with 200 rod portions on each level and stored.
• the stored flavor-generating segments were cut to lengths of 20 mm. After this, a flavor-generating segment, a paper tube having a length of 20 mm and a circumference of 22 mm, and a filter segment having a length of 20 mm and a circumference of 22 mm were wrapped with a lining sheet (to be described below), and a flavor inhalation article without openings was produced. It should be noted that the filter segment was obtained by wrapping a first filter segment arranged on the downstream side and a second filter segment arranged on the upstream side with a first wrapper.
• the first filter segment was a segment in which cellulose acetate fibers having a length of 8 mm (single-fiber denier (g/9000 m): 8.512, total-fiber denier (g/9000 m): 28,000) were wrapped with a second wrapper (basis weight 35 gsm, thickness 40 ⁇ m).
• the second filter segment was a non-wrapped center hole filter having a through-hole (diameter 4.5 mm) with a length of 12 mm.
• the first wrapper was starch-coated paper having a basis weight of 35 gsm, a thickness of 40 ⁇ m, and air permeability of 0 CORESTA units.
• Openings were then provided by forming 17 holes concentrically in a circumferential direction of the paper tube so as to penetrate both a tipping paper and the paper tube, at a position 5.5 mm in the direction of the paper tube side from the boundary between the paper tube and the center hole filter (a position 25.5 mm from the mouthpiece end of the flavor inhalation article), and a flavor inhalation article was produced.
• the air flow resistance of the flavor inhalation article in the long axis direction was 1.35 mmH 2 O/mm.
• Paper having a basis weight of 34 gsm, a thickness of 39 ⁇ m, a width of 24 mm, and a length of 45 mm was prepared as the substrate layer of the lining sheet.
• the outside surface of the substrate layer was coated over the entire circumference with a nitrocellulose lacquer serving as an anchor layer up to a position 23 mm from the mouthpiece end.
• the outside surface of the anchor layer was also partially printed as a coloring layer.
• the outside surface of the coloring layer was further coated over the entire circumference, up to a position 10 mm from the mouthpiece end, with a coldness component (N-(ethoxycarbonylmethyl)-3-p-menthane carboxamide) dispersed in a nitrocellulose lacquer serving as a sensory component-containing layer, up to a position 10 mm from the mouthpiece end.
• the amount of coldness component was 0.76 gsm.
• the outside surface of the sensory component-containing layer was further coated over the entire circumference with a nitrocellulose lacquer serving as a cover layer up to a position 12 mm from the mouthpiece end.
• a flavor inhalation article was produced by the same method as in Example 1, except that the first wrapper was changed to water-soluble resin-coated paper having a basis weight of 26 gsm, a thickness of 40 ⁇ m, and air permeability of 0 CORESTA units.
• a flavor inhalation article was produced by the same method as in Example 1, except that the first wrapper was changed to water-soluble resin-coated paper having a basis weight of 36 gsm, a thickness of 52 ⁇ m, and air permeability of 0 CORESTA units.
• a flavor inhalation article was produced by the same method as in Example 1, except that the filter segment and the first wrapper were changed as follows.
• the filter segment was a paper filter segment having a length of 20 mm and a circumference of 22 mm wrapped with the first wrapper and employing paper having a basis weight of 35 gsm, a thickness of 37 ⁇ m, and air permeability of 0 CORESTA units as the filter material.
• the width of the filter material was 280 mm.
• the first wrapper was air-permeable paper having a basis weight of 27 gsm g/m 2 , a thickness of 48 ⁇ m, and air permeability of 1300 CORESTA units.
• the filter segment of Example 4 is a member comprising the paper filter segment and the first wrapper. Since there was no second filter segment, numerical values are given only in the first filter segment column in Table 1 described below, and a "-" sign is given in the second filter segment column.
• a flavor inhalation article was produced by the same method as in Example 1, except that the first wrapper was changed to air-permeable paper (uncoated) having a basis weight of 27 gsm, a thickness of 48 ⁇ m, and air permeability of 1300 CORESTA units.
• each sample was disassembled into its constituent elements, namely tobacco filling material, flavor-generating segment wrapper, lining paper, first filter segment, and second filter segment, each component was analyzed, and the amount of coldness component contained in each component was evaluated.
• the evaluation results are shown in Table 1 and fig. 7 . It should be noted that the amounts of migration shown in Table 1 and fig. 7 denote the mass of sensory component contained in each constituent element after storage, and a mass ratio where the total mass of sensory component contained in each constituent element is 100 mass%.
• the flavor inhalation article according to the embodiment makes it possible to suppress migration of the sensory component in the sensory component-containing layer of the lining sheet to other constituent elements.

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• 2023
  • 2023-03-31 CN CN202380096537.XA patent/CN120916653A/zh active Pending
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  • 2023-03-31 EP EP23930694.7A patent/EP4691274A1/en active Pending
  • 2023-03-31 KR KR1020257034016A patent/KR20250159248A/ko active Pending
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