EP4732683A1

EP4732683A1 - Method for producing flavor generator and flavor generator

Info

Publication number: EP4732683A1
Application number: EP23942387.4A
Authority: EP
Inventors: Manabu Yamada
Original assignee: Japan Tobacco Inc
Current assignee: Japan Tobacco Inc
Priority date: 2023-06-22
Filing date: 2023-06-22
Publication date: 2026-04-29
Also published as: KR20260007246A; JPWO2024261954A1; CN121240783A; WO2024261954A1

Abstract

Provided is a method for producing a flavor generator. This production method comprises: a supply step for supplying a flavor sheet; a step for disposing the flavor sheet on the outer surface of a support body; and a step for covering, with a cover sheet, the outer surface of the flavor sheet disposed on the outer surface of the support body.

Description

TECHNICAL FIELD

The present invention relates to a method for producing a flavor generating body and to a flavor generating body.

BACKGROUND ART

Flavor inhalers for inhaling flavors, etc., without combustion of materials are conventionally known. A flavor inhaler includes, for example, a chamber accommodating a flavor generating article and a heater for heating the flavor generating article accommodated in the chamber (see, for example, PTL 1).

CITATION LIST

PATENT LITERATURE

PTL 1: WO 2020/084775 A1

SUMMARY OF INVENTION

TECHNICAL PROBLEM

One objective of the present invention is to provide a new method for producing a flavor generating body.

SOLUTION TO PROBLEM

A first aspect provides a smoking system comprising a smoking article, and a flavor inhaler for heating the smoking article. The smoking article comprises a flavor source that generates a flavor, and a void portion disposed adjacent to the flavor source in a direction perpendicular to a longitudinal direction. The flavor inhaler includes a chamber that accommodates the smoking article and a supporting portion that supports the tip of the smoking article when the smoking article is accommodated in the chamber. The supporting portion is configured to inhibit the inflow of air into the void portion while allowing the air to be introduced into the flavor source from the tip of the smoking article.
According to the first aspect, with respect to a flavor source that is partially provided in a direction perpendicular to the longitudinal direction, the supporting portion inhibits the inflow of air into the void portion, thereby allowing air from the tip of the smoking article to be preferentially introduced into the flavor source. This allows vapor or aerosol containing the flavor generated by the flavor source to be delivered efficiently to the user. It should be noted that in the present specification, "longitudinal direction" may refer to the direction in which air flows, the longitudinal direction of the smoking article, the direction in which the smoking article is inserted into the flavor inhaler, or the longitudinal direction of the chamber.
The essence of a second aspect is that, in the first aspect, when the smoking article is accommodated in the chamber, the supporting portion overlaps at least a portion of the void portion when viewed from the longitudinal direction of the smoking article.
According to the second aspect, arranging that the supporting portion overlaps at least a portion of the void portion in the longitudinal direction makes it possible to inhibit the inflow of air from the tip of the smoking article directly into the void portion.
The essence of a third aspect is that, in the first aspect or the second aspect, the flavor source is tubular and the void portion is located inside the flavor source
According to the third aspect, since the flavor source is located on the outer side of the smoking article and the void portion is located on the inner side thereof, when the smoking article is heated from the outside in the flavor inhaler, the flavor source can be efficiently heated. Furthermore, when a flavor inhaler that heats the smoking article from the outside is used, since the flavor source is not disposed on the inside of the smoking article, which is a position that is not conducive to heat transmission and does not readily contribute to vapor or aerosol generation, it is possible to save on the amount of flavor source while suppressing a reduction in the amount of vapor or aerosol.
The essence of a fourth aspect is that, in the third aspect, if the thickness of the flavor source in the radial direction is T, and the size of a gap between an outer edge of the supporting portion and the outer periphery of the smoking article as viewed from the longitudinal direction when the smoking article is accommodated in the chamber is R, T > R.
According to the fourth aspect, it is possible to suppress inward spreading of air flowing in from near the outer periphery of the smoking article, thereby allowing air to be provided more efficiently to the aerosol source. It should be noted that if a tip plug is provided upstream of the flavor source, air can be more reliably supplied to the flavor source even if air is diffused in the tip plug.
The essence of a fifth aspect is that, in the third aspect, if the thickness of the flavor source in the radial direction is T, and the size of a gap between an outer edge of the supporting portion and the outer periphery of the smoking article as viewed from the longitudinal direction when the smoking article is accommodated in the chamber is R, R > T.
According to the fifth aspect, the proportion of the amount of air that flows into the void portion relative to the amount of air that flows in from the tip of the smoking article can be increased, thereby making it possible to suppress a decrease in the temperature of the flavor source. Further, since the amount of air flowing in from the tip of the smoking article can be increased, more aerosol generated from the flavor source can be supplied. It should be noted that if a tip plug is provided upstream of the flavor source, it is preferable to use a coarse paper filter as the tip plug. In this case, air diffusion in the tip plug is suppressed, and air can be more reliably supplied to the flavor source located near the outer periphery of the smoking article.
The essence of a sixth aspect is that, in any of the third to fifth aspects, the thickness of the flavor source in the radial direction is 1.0-2.5 mm.
If the thickness is less than 1.0 mm, there is a risk that the aerosol source will run out too quickly when the flavor source is heated. If the thickness is greater than 2.5 mm, there is a risk that heat will not be sufficiently transferred when the flavor source is heated. According to the sixth aspect, the aerosol source can be sufficiently supported by the flavor source and the aerosol source contained in the flavor source can be sufficiently heated, thereby enabling a good aerosol supply. It should be noted that in this case, the outer diameter of the smoking article is preferably 7 mm, for example, and the inner diameter (the diameter of the void portion) of the flavor source is preferably 3.5 mm. Meanwhile, the inner diameter of the flavor source may be approximately 2.0 mm. If the internal diameter of the flavor source is too small, the thickness of the flavor source increases and the distance between the heat source located at the outer periphery of the flavor source and the innermost surface of the flavor source increases, making it difficult to heat efficiently. It should be noted that if the flavor source is made up of a single sheet material, the thickness of the flavor source in the radial direction is the thickness of the sheet material. Meanwhile, if the flavor source is crimped, for example, and has a three-dimensional thickness, the thickness of the flavor source in the radial direction is the height of the flavor source in the radial direction (if the flavor source is cylindrical, the difference between the inner diameter and the outer diameter). The thickness of the flavor source when the flavor source has not been crimped, for example, is preferably 0.1 mm or more, more preferably 0.3 mm or more, and even more preferably 0.5 mm or more. Similarly, the thickness of the flavor source when the flavor source has not been crimped, for example, is preferably 2.0 mm or less, and more preferably 1.5mm or less.
The essence of a seventh aspect is that, in any one of the first to sixth aspects, the ratio between the amount of air passing through the flavor source in a predetermined time and the amount of air passing through the void portion in the predetermined time is between 1:0 and 1:3.
According to the seventh aspect, air can be reliably supplied to the flavor source. Furthermore, since air is allowed to pass through the void portion, the air passing through the void portion may function to cool or dilute the vapor or aerosol. It should be noted that if the proportion of air passing through the flavor source is 100% of the total (i.e., the above ratio is 1:0), it is preferable to provide a separate air introduction opening (vf) in the smoking article for the purpose of adding a vapor or aerosol cooling function.
The essence of an eighth aspect is that, in the first to seventh aspects, when the smoking article is accommodated in the chamber, the area of the supporting portion as viewed from the longitudinal direction is greater than the area of the void portion as viewed from the longitudinal direction.
According to the eighth aspect, since the area of the supporting portion is greater than the area of the void portion, by ensuring that the supporting portion sufficiently overlaps the void portion when viewed from the longitudinal direction, inflow, into the void portion, of air that has flowed in from the tip of the smoking article can be suppressed (inhibited). It should be noted that the area of the supporting portion as referred to here may be the area of the part in contact with the smoking article.
The essence of a ninth aspect is that, in the first to eighth aspects, the smoking article has a tip plug located upstream of the flavor source, and the supporting portion is configured to come into contact with the tip plug to support the smoking article.
According to the ninth aspect, since the end of the flavor source is covered by the tip plug, the flavor source can be prevented from falling out of the smoking article. Furthermore, since the supporting portion can be prevented from coming into contact with the relatively fragile flavor source, it is possible to prevent the flavor source from being destroyed.
The essence of a tenth aspect is that, in the ninth aspect, the length of the tip plug in the longitudinal direction is 10 mm or less.
According to the tenth aspect, reducing the length of the tip plug makes it possible to suppress diffusion, in the tip plug, of air that has flowed in from the tip of the smoking article. As a result, air that has been inhibited from flowing into the void portion by the supporting portion may be suppressed from diffusing in the tip plug and flowing into the void portion. It should be noted that the length of the tip plug is more preferably 8 mm or less, and even more preferably 5 mm or less.
The essence of an 11th aspect is that, in the ninth aspect or the tenth aspect, the length of the tip plug in the longitudinal direction is 1 mm or more.
During production, the tip plug may be produced to a predetermined length and then cut to any length. If the tip plug is less than 1 mm in length, there is a risk that the shape cannot be maintained during cutting, and a risk of deformation, such as crushing, for example. According to the 11th aspect, the tip plug can be produced relatively easily. It should be noted that from the viewpoint of manufacturability, the length of the tip plug is more preferably 3 mm or more.
The essence of a 12th aspect is that, in the tenth aspect or the 11th aspect, the tip plug includes a paper filter.
According to the 12th aspect, the environmental load can be reduced in comparison with a case in which an acetate filter or the like is used as the tip plug. In particular, when a paper filter having a lower density than an acetate filter is used, diffusion of air that has flowed into the tip plug can be suppressed in comparison with a case in which an acetate filter is used as the tip plug. For example, for a paper filter having an outer diameter of 7 mm, the basis weight of the paper sheet is preferably 35-40 g/m², and the width of the paper sheet is preferably 140-240 mm. When crimping the paper sheet, diffusion of air can be effectively prevented by setting the crimping depth to a maximum of approximately 0.3.mm.
The essence of a 13th aspect is that, in any of the first to 12th aspects, the smoking article includes a supporting body located between the flavor source and the void.
The essence of a 14th aspect is that, in any of the first to 13th aspects, the flavor inhaler includes a tubular member that extends to the void portion when the smoking article is accommodated in the chamber, and
the tubular member is configured to introduce air into the void portion.
According to the 14th aspect, since air can be introduced into the void portion through the tubular member, cooling of the vapor or aerosol generated from the flavor source can be promoted. It should be noted that the tubular member may be configured to communicate with the outside of the chamber to introduce air from outside the chamber into the void portion, or may be configured to communicate with a space inside the chamber to introduce air from inside the chamber into the void portion.
The essence of a 15th aspect is that, in the first to 14th aspects, the supporting portion has protruding portions that extend in a direction orthogonal to the longitudinal direction, and the protruding portions overlap a portion of the outer periphery of the smoking article as viewed from the longitudinal direction when the smoking article is accommodated in the chamber.
If the supporting portion supports only the flavor source (or the tip plug), pressure is applied locally, and there is thus a risk of deformation of the flavor source (or the tip plug). According to the 15th aspect, since the protruding portions are in contact with the outer periphery (e.g., a wrapper) of the smoking article, the supporting portion can support the smoking article more stably and inhibit deformation of the flavor source (or the tip plug) to a greater extent than if the supporting portion supports only the flavor source (or the tip plug).
According to a 16th aspect, a smoking article is provided. The smoking article comprises: a flavor source that generates a flavor, a void portion that is disposed adjacent to the flavor source in a direction perpendicular to the longitudinal direction; and an inhibiting portion that is located upstream of the flavor source and that inhibits an inflow of air into the void portion while allowing air to be introduced into the flavor source from the tip of the smoking article.
According to the 16th aspect, with respect to a flavor source that is partially provided in a direction perpendicular to the longitudinal direction, the inhibiting portion inhibits the inflow of air into the void portion, thereby allowing air from the tip of the smoking article to be preferentially introduced into the flavor source. This allows vapor or aerosol containing the flavor generated by the flavor source to be delivered efficiently to the user. It should be noted that in the present specification, "longitudinal direction" may refer to the direction in which air flows, the longitudinal direction of the smoking article, or the direction in which the smoking article is inserted into the flavor inhaler.
The essence of a 17th aspect is that, in the 16th aspect, the inhibiting portion overlaps at least a portion of the void portion as viewed from the longitudinal direction of the smoking article.
According to the 17th aspect, arranging that the inhibiting portion overlaps at least a part of the void portion in the longitudinal direction makes it possible to inhibit the inflow of air from the tip of the smoking article directly into the void portion.
The essence of an 18th aspect is that, in the 16th aspect or the 17th aspect, the flavor source is tubular and the void portion is located inside the flavor source.
According to the 18th aspect, since the flavor source is located on the outer side of the smoking article and the void portion is located on the inner side thereof, when the smoking article is heated from the outside in the flavor inhaler, the flavor source can be efficiently heated. Furthermore, when a flavor inhaler that heats the smoking article from the outside is used, since the flavor source is not disposed on the inside of the smoking article, which is a position that is not conducive to heat transmission and does not readily contribute to vapor or aerosol generation, it is possible to save on the amount of flavor source while suppressing a reduction in the amount of vapor or aerosol.
The essence of a 19th aspect is that, in the 18th aspect, if the thickness of the flavor source in the radial direction is T, and the size of a gap between the inhibiting portion and the outer periphery of the smoking article as viewed from the longitudinal direction is R, T > R.
According to the 19th aspect, it is possible to suppress inward spreading of air flowing in from near the outer periphery of the smoking article, thereby allowing air to be provided more efficiently to the aerosol source. It should be noted that if a tip plug is provided upstream of the flavor source, air can be more reliably supplied to the flavor source even if air is diffused in the tip plug.
The essence of a 20th aspect is that, in the 18th aspect, if the thickness of the flavor source in the radial direction is T, and the size of a gap between the inhibiting portion and the outer periphery of the smoking article as viewed from the longitudinal direction is R, R > T.
According to the 20th aspect, the proportion of the amount of air that flows into the void portion relative to the amount of air that flows in from the tip of the smoking article can be increased, thereby making it possible to suppress a decrease in the temperature of the flavor source. Further, since the amount of air flowing in from the tip of the smoking article can be increased, more aerosol generated from the flavor source can be supplied. It should be noted that if a tip plug is provided upstream of the flavor source, it is preferable to use a coarse paper filter as the tip plug. In this case, air diffusion in the tip plug is suppressed, and air can be more reliably supplied to the flavor source located near the outer periphery of the smoking article.
The essence of a 21st aspect is that, in any of the 18th to 20th aspects, the thickness of the flavor source in the radial direction is 1.0-2.5 mm.
If the thickness is less than 1.0 mm, there is a risk that the aerosol source will run out too quickly when the flavor source is heated. If the thickness is greater than 2.5 mm, there is a risk that heat will not be sufficiently transferred when the flavor source is heated. According to the 21st aspect, the aerosol source can be sufficiently supported by the flavor source and the aerosol source contained in the flavor source can be sufficiently heated, thereby enabling a good aerosol supply. It should be noted that in this case, the outer diameter of the smoking article is preferably 7 mm, for example, and the inner diameter (the diameter of the void portion) of the flavor source is preferably 3.5 mm. Meanwhile, the inner diameter of the flavor source may be approximately 2.0 mm. If the internal diameter of the flavor source is too small, the thickness of the flavor source increases and the distance from the heat source located at the outer periphery of the flavor source increases, making it difficult to heat efficiently. It should be noted that if the flavor source is made up of a single sheet material, the thickness of the flavor source in the radial direction is the thickness of the sheet material. Meanwhile, if the flavor source is crimped, for example, and has a three-dimensional thickness, the thickness of the flavor source in the radial direction is the height of the flavor source in the radial direction (if the flavor source is cylindrical, the difference between the inner diameter and the outer diameter). The thickness of the flavor source when the flavor source has not been crimped, for example, is preferably 0.1 mm or more, more preferably 0.3 mm or more, and even more preferably 0.5 mm or more. Similarly, the thickness of the flavor source when the flavor source has not been crimped, for example, is preferably 2.0 mm or less, and more preferably 1.5mm or less.
The essence of a 22nd aspect is that, in any one of the 16th to 21st aspects, the ratio between the amount of air passing through the flavor source in a predetermined time and the amount of air passing through the void portion in the predetermined time is between 1:0 and 1:3.
According to the 22nd aspect, air can be reliably supplied to the flavor source. Furthermore, since air is allowed to pass through the void portion, the air passing through the void portion may function to cool or dilute the vapor or aerosol. It should be noted that if the proportion of air passing through the flavor source is 100% of the total (i.e., the above ratio is 1:0), it is preferable to provide a separate air introduction opening (vf) in the smoking article for the purpose of adding a vapor or aerosol cooling function.
The essence of a 23rd aspect is that, in the 16th to 22nd aspects, the area of the inhibiting portion as viewed from the longitudinal direction is greater than the area of the void portion as viewed from the longitudinal direction.
According to the 23rd aspect, the area of the inhibiting portion is greater than the area of the void portion in the direction in which air flows. As a result, by arranging that the inhibiting portion sufficiently overlaps the void portion when viewed from the longitudinal direction, inflow, into the void portion, of air that has flowed in from the tip of the smoking article can be suppressed (inhibited). It should be noted that the area of the inhibiting portion or the void portion as referred to here refers to the area of the largest cross-section among cross-sections orthogonal to the longitudinal direction.
The essence of a 24th aspect is that, in any of the 16th to 23rd aspects, a tip plug is located upstream of the flavor source, and the inhibiting portion is provided in the tip plug.
According to the 24th aspect, since the end of the flavor source is covered by the tip plug, the flavor source can be prevented from falling out of the smoking article. Furthermore, although the inhibiting portion may, for example, be disposed embedded in the void portion of the smoking article if there is no tip plug, it is easier to provide the inhibiting portion if the smoking article has a tip plug.
The essence of a 25th aspect is that, in the 24th aspect, the length of the tip plug in the longitudinal direction is 10 mm or less.
According to the 25th aspect, reducing the length of the tip plug makes it possible to suppress diffusion, in the tip plug, of air that has flowed in from the tip of the smoking article. As a result, air that has been inhibited from flowing into the void portion by the inhibiting portion may be suppressed from diffusing in the tip plug and flowing into the void portion. It should be noted that the length of the tip plug is more preferably 8 mm or less, and even more preferably 5 mm or less.
The essence of a 26th aspect is that, in the 24th aspect or the 25th aspect, the length of the tip plug in the longitudinal direction is 1 mm or more.
During production, the tip plug may be produced to a predetermined length and then cut to any length. If the tip plug is less than 1 mm in length, there is a risk that the shape cannot be maintained during cutting, and a risk of deformation, such as crushing, for example. According to the 26th aspect, the tip plug can be produced relatively easily. It should be noted that from the viewpoint of manufacturability, the length of the tip plug is more preferably 3 mm or more.
The essence of a 27th aspect is that, in the 24th aspect to the 26th aspect, the tip plug includes a paper filter.
According to the 27th aspect, diffusion of air that has flowed into the tip plug may be suppressed in comparison with a case in which an acetate filter or the like is used as the tip plug.
The essence of a 28th aspect is that, in the 24th aspect to the 27th aspect, the tip plug has a recessed portion, and the inhibiting portion fills the recessed portion.
According to the 28th aspect, since protrusion of the inhibiting portion from the tip plug is suppressed, the inhibiting portion can be provided without any substantial difference in appearance from a conventional smoking article.
The essence of a 29th aspect is that, in the 24th to the 28th aspects, the tip plug has a high-density part and a low-density part, and the high-density part constitutes the inhibiting portion.
According to the 29th aspect, since the inflow of air from the low density portion to the high density portion is suppressed, the inhibiting portion can be configured using the tip plug alone, without attaching another member to the tip plug. It should be noted that the inhibiting portion may be provided on the surface of the tip plug. Also, the ventilation resistance of the high-density part is preferably greater than or equal to the ventilation resistance of the flavor source, and more preferably greater than or equal to the ventilation resistance of the low-density part and the flavor source.
The essence of a 30th aspect is that, in any of the 16th to 28th aspects, the inhibiting portion is formed from at least one substance selected from the group consisting of carboxymethyl cellulose, polyvinyl alcohol, ethylene-vinyl acetate copolymer resin and modified starch.
According to the 30th aspect, a flame-retardant material is used as the inhibiting portion. Therefore, in particular when a readily combustible material such as a paper filter is used for the tip plug, burning of the smoking article can be inhibited even if used by the user in an unintended manner.
The essence of a 31st aspect is that, in any of the 16th to 30th aspects, the smoking article includes a supporting body located between the flavor source and the void.
According to a 32nd aspect, a method for producing a smoking article is provided. The method for producing a smoking article includes: preparing a flavor that generates a flavor; forming a void portion so as to be adjacent to the flavor source in a direction perpendicular to a longitudinal direction; and forming an inhibiting portion that inhibits an inflow of air into the void portion while allowing air to be introduced into the flavor source from the tip of the smoking article.
According to the 32nd aspect, with respect to a flavor source that is partially provided in a direction perpendicular to the longitudinal direction, the inhibiting portion inhibits the inflow of air into the void portion, thereby allowing air from the tip of the smoking article to be preferentially introduced into the flavor source. This allows vapor or aerosol containing the flavor generated by the flavor source to be delivered efficiently to the user.
According to a 33rd aspect, a smoking article is provided. The smoking article includes a tubular flavor source that generates a flavor, a tip plug that is located upstream of the flavor source, and a wrapper that is wrapped around the tip plug, wherein the wrapper is provided with openings that penetrate between the front surface and the back surface of the wrapper.
According to the 33rd aspect, since air is introduced through the openings provided in the wrapper, air can easily be supplied to the tubular flavor source located in a peripheral portion of the smoking article. This allows vapor or aerosol containing the flavor generated by the flavor source to be delivered efficiently to the user. It should be noted that an inner wrapper may additionally be provided between the tip plug and the wrapper. In this case, the inner wrapper is preferably also provided with openings penetrating between the front surface and the back surface of the inner wrapper.
The essence of a 34th aspect is that, in the 33rd aspect, the openings are provided closer to the flavor source than to the longitudinal center of the tip plug.
The greater the distance between the openings and the flavor source, the more the air introduced through the openings may be diffused before reaching the flavor source. In this case, the amount of air passing through the void portion inside the tubular flavor source may increase. According to the 34th aspect, since air introduced through the openings reaches the flavor source before being diffused, air can more easily be supplied to the flavor source. This allows vapor or aerosol containing the flavor generated by the flavor source to be delivered efficiently to the user.
The essence of a 35th aspect is that, in the 33rd or 34th aspect, a sealing member that seals an upstream end face of the tip plug is provided.
Most of the air introduced from the upstream end face of the tip plug can pass through the void portion inside the tubular flavor source. According to the 35th aspect, since air is prevented from flowing in from the upstream end face of the tip plug, air can be efficiently supplied to the flavor source through the openings provided in the wrapper.
The essence of a 36th aspect is that, in the 35th aspect, the sealing member is formed from at least one substance selected from the group consisting of carboxymethyl cellulose, polyvinyl alcohol, ethylene-vinyl acetate copolymer resin and modified starch.
According to the 36th aspect, since the sealing member is formed of a relatively non-combustible material, combustion of the end face of the tip plug can be suppressed even if the user accidentally attempts to ignite the tip plug of the smoking article.
The essence of a 37th aspect is that, in any of the 33rd to 36th aspects, the thickness of the flavor source in the radial direction is 1.0-2.5 mm.
If the thickness is less than 1.0 mm, there is a risk that the aerosol source will run out too quickly when the flavor source is heated. If the thickness is greater than 2.5 mm, there is a risk that heat will not be sufficiently transferred when the flavor source is heated. According to the 37th aspect, the aerosol source can be sufficiently supported by the flavor source and the aerosol source contained in the flavor source can be sufficiently heated, thereby enabling a good aerosol supply. It should be noted that in this case, the outer diameter of the smoking article is preferably 7 mm, for example, and the inner diameter (the diameter of the void portion) of the flavor source is preferably 3.5 mm. Meanwhile, the inner diameter of the flavor source may be approximately 2.0 mm. If the internal diameter of the flavor source is too small, the thickness of the flavor source increases and the distance from the heat source located at the outer periphery of the flavor source increases, making it difficult to heat efficiently. It should be noted that if the flavor source is made up of a single sheet material, the thickness of the flavor source in the radial direction is the thickness of the sheet material. Meanwhile, if the flavor source is crimped, for example, and has a three-dimensional thickness, the thickness of the flavor source in the radial direction is the height of the flavor source in the radial direction (if the flavor source is cylindrical, the difference between the inner diameter and the outer diameter). The thickness of the flavor source when the flavor source has not been crimped, for example, is preferably 0.1 mm or more, more preferably 0.3 mm or more, and even more preferably 0.5 mm or more. Similarly, the thickness of the flavor source when the flavor source has not been crimped, for example, is preferably 2.0 mm or less, and more preferably 1.5mm or less.
The essence of a 38th aspect is that, in the 33rd to 37th aspects, the length of the tip plug in the longitudinal direction is 10 mm or less.
According to the tenth aspect, reducing the length of the tip plug makes it possible to suppress diffusion, in the tip plug, of air that has flowed into the tip plug. As a result, air that has been introduced into the tip plug from the opening in the wrapper can be suppressed from diffusing in the tip plug and flowing into the void portion. It should be noted that the length of the tip plug is more preferably 8 mm or less, and even more preferably 5 mm or less.
The essence of a 39th aspect is that, in the 33rd to 38th aspects, the length of the tip plug in the longitudinal direction is 1 mm or more.
During production, the tip plug may be produced to a predetermined length and then cut to any length. If the tip plug is less than 1 mm in length, there is a risk that the shape cannot be maintained during cutting, and a risk of deformation, such as crushing, for example. According to the 39th aspect, the tip plug can be produced relatively easily. It should be noted that from the viewpoint of manufacturability, the length of the tip plug is more preferably 3 mm or more.
The essence of a 40th aspect is that, in the 33rd to 39th aspects, the tip plug includes a paper filter.
According to the 40th aspect, diffusion of air that has flowed into the tip plug may be suppressed in comparison with a case in which an acetate filter or the like is used as the tip plug.
The essence of a 41st aspect is that, in the 33rd to 40th aspects, the tip plug has a high-density part and a low-density part located around the high-density part.
According to the 41st aspect, since inflow of air from the low-density part to the high-density part is suppressed, a flow of air through a radially central part of the tip plug is suppressed. This makes it easier for air that has flowed in from the tip plug to pass around the tip plug, making it easier to supply air to the tubular flavor source located in a peripheral portion of the smoking article.
The essence of a 42nd aspect is that, in the 33rd to 41st aspects, the void portion is located inside the flavor source.
According to the 42nd aspect, since the flavor source is located on the outer side of the smoking article and the void portion is located on the inner side thereof, when the smoking article is heated from the outside in the flavor inhaler, the flavor source can be efficiently heated. Furthermore, when a flavor inhaler that heats the smoking article from the outside is used, since the flavor source is not disposed on the inside of the smoking article, which is a position that is not conducive to heat transmission and does not readily contribute to vapor or aerosol generation, it is possible to save on the amount of flavor source while suppressing a reduction in the amount of vapor or aerosol.
According to a 43rd aspect, there is provided a smoking system comprising a smoking article according to any of the 34th to 42nd aspects and a flavor inhaler for heating the smoking article. The flavor inhaler includes a chamber that accommodates the smoking article, and the chamber includes pressing portions that press against a portion of the smoking article when the smoking article is placed in a desired position, and non-pressing portions that are adjacent to the pressing portions in the circumferential direction. The opening is provided so as to face the non-pressing portions when the smoking article is placed in the desired position in the chamber.
According to the 43rd aspect, even if a portion of the smoking article is pressed by the chamber, air is introduced through the opening from voids between the non-pressing portions and the smoking article, making it easier to supply air to the tubular flavor source located in the peripheral portion of the smoking article.
The essence of a 44th aspect is that, in the 43rd aspect, a plurality of the openings are provided in the wrapper at equal intervals in the peripheral direction.
According to the 44th aspect, since the plurality of openings are spaced at equal intervals in the peripheral direction, whatever the orientation in the peripheral direction in which the user accommodates the smoking article in the chamber, it is possible so suppress a situation in which all of the plurality of openings face the pressing portions. In other words, since it is possible to suppress a situation in which all of the plurality of openings are obstructed by the pressing portions, air can be introduced through the openings, whatever the orientation in which the user accommodates the smoking article in the chamber, making it easier to supply air to the tubular flavor source located in a peripheral portion of the smoking article.
The essence of a 45th aspect is that, in the 44th aspect, some of the plurality of openings are provided so as to face the pressing portions when the smoking article is placed in a desired position in the chamber.
According to a 45th aspect, some of the plurality of openings face the non-pressing portions and some other of the plurality of openings face the pressing portions. As a result, whatever the orientation in the peripheral direction in which the user accommodates the smoking article in the chamber, at least some of the plurality of openings face the non-pressing portions, allowing air to be introduced.
According to a 46th aspect, a method for producing a flavor generating body is provided. The production method comprises: a supply step for supplying a flavor sheet; a step for disposing the flavor sheet on an outer surface of a supporting body; and a step for covering the outer surface of the flavor sheet disposed on the outer surface of the supporting body with a cover sheet.
According to the 46th aspect, it is possible to produce a flavor generating body in which a flavor sheet is supported by a supporting body and is covered with a cover sheet. As a result, if, for example, a tubular supporting body is used, a tubular flavor generating body can be produced, and if a plate-shaped supporting body is used, a plate-shaped flavor generating body can be produced. Furthermore, since the flavor sheet is disposed on the outer surface of the supporting body, the flavor sheet can be reliably disposed between the supporting body and the cover sheet. In other words, unintended penetration of the flavor sheet to the inside the supporting body can be suppressed.
The essence of 47th aspect is the inclusion, in the 46th aspect, of a creping step for applying creping treatment to at least a portion of the flavor sheet, and a step for disposing the flavor sheet that has been subjected to the creping treatment on the outer surface of the supporting body.
According to the 47th aspect, the surface area of the flavor sheet can be increased by crimping the flavor sheet by means of the creping treatment to form wrinkles, thereby making it possible to increase the flavor or aerosol generated from the flavor generating body.
The essence of a 48th aspect is the inclusion, in the 47th aspect, of a width suppressing step for suppressing an increase in the width of the flavor sheet associated with the creping treatment.
According to the 48th aspect, an increase in the width of the flavor sheet associated with the creping treatment can be suppressed. As a result, if a tubular supporting body is used, for example, overlapping of the flavor sheet when the flavor sheet is wrapped around the supporting body can be suppressed. Also, if a plate-shaped supporting body is used, for example, an increase in the size of the flavor sheet and an increase in the size of the flavor generating body can be suppressed.
The essence of a 49th aspect is that, in the 47th aspect, the width suppressing step is carried out after the creping treatment.
According to the 49th aspect, it is possible to prevent the width suppressing step from affecting the crepe treatment, and therefore the flavor sheet can be subjected to the desired creping treatment in the creping step.
The essence of a 50th aspect is that, in the 47th aspect, the width suppressing step is carried out simultaneously with the creping treatment.
According to the 50th aspect, the time required to perform the width suppressing step can be reduced.
The essence of a 51st aspect is the inclusion, in any one of the 46th to 50th aspects, of a shaping step for shaping the flavor sheet, the supporting body and the cover sheet into a tubular shape.
According to the 51st aspect, a tubular flavor generating body can be produced. It should be noted that the tubular flavor generating body may be produced by wrapping the flavor sheet and cover sheet around a tubular supporting body, or may be produced by overlaying the flavor sheet and cover sheet on a flat supporting body and shaping them into a tubular shape.
The essence of a 52nd aspect is the inclusion, in the 51st aspect, of a step for cutting a shaped body including the flavor sheet, the supporting body and the cover sheet, shaped in the shaping step, to a predetermined length.
According to the 52nd aspect, a flavor generating body having a length for use in a smoking article can be produced.
The essence of a 53rd aspect is the inclusion, in any of the 46th to 52nd aspects, of a step for applying an adhesive to the cover sheet, and a step for covering the outer surface of the flavor sheet with the cover sheet and then drying the adhesive.
According to the 53rd aspect, the cover sheet can be fixed relative to the flavor sheet. It should be noted that when producing a tubular flavor generating body, for example, the cover sheet may be wrapped around the flavor sheet, and layers of the cover sheet may be adhered to one another using the adhesive. Also, when producing a plate-shaped flavor generating body, for example, the cover sheet may be adhered to the flavor sheet using the adhesive.
The essence of a 54th aspect is that, in any of the 46th to 53rd aspects, the supply step includes supplying a plurality of the flavor sheets.
According to the 54th aspect, the provision of a plurality of flavor sheets in the flavor generating body makes it possible to increase the amount of flavor or aerosol generated from the flavor generating body, or to increase the time during which the aerosol can be supplied (the number of puffs).
The essence of a 55th aspect is that, in the 54th aspect, each of the plurality of flavor sheets contains a different flavor component.
According to the 55th aspect, it is possible to produce a flavor generating body that provides a plurality of flavor components to the user. Furthermore, according to this aspect, a flavor source can be designed by combining a plurality of flavor sheets in accordance with the intended purpose.
The essence of a 56th aspect is that, in any of the 46th to 55th aspects, the supporting body is tubular, and the supply step includes supplying the flavor sheet that has a width which is less than the outer peripheral length of the supporting body.
If the ends of the flavor sheet wrapped around the supporting body overlap, it is less likely that flavor or aerosol will be generated from the overlapping part. According to the 56th aspect, since the flavor sheet has a width that is less than the outer peripheral length of the supporting body, overlapping of the ends of the flavor sheet wrapped around the tubular supporting body can be suppressed.
According to a 57th aspect, a flavor generating body is provided. The flavor generating body comprises a supporting body, a flavor sheet disposed on an outer surface of the supporting body, and a cover sheet covering the outer surface of the flavor sheet.
According to the 57th aspect, it is possible to provide a flavor generating body in which a flavor sheet is supported by a supporting body and is covered with a cover sheet. As a result, if, for example, a tubular supporting body is used, a tubular flavor generating body can be provided.
The essence of a 58th aspect is that, in the 57th aspect, the flavor sheet is crimped.
According to the 58th aspect, the surface area of the flavor sheet can be increased by crimping the flavor sheet, thereby making it possible to increase the flavor or aerosol generated from the flavor generating body. In addition, since voids are formed by crimping the flavor sheet, the voids function as air flow passages, allowing the flavor or aerosol generated from the flavor generating body to be delivered efficiently.
The essence of a 59th aspect is that, in the 57th or 58th aspect, the flavor sheet is disposed on the outer surface of the supporting body and is formed into a tubular shape, and the length in the peripheral direction of a region in which the flavor sheet overlaps itself on the outer surface of the supporting body is 30% or less of the peripheral length of the flavor sheet.
When the ends of the flavor sheet disposed on the outer surface of the supporting body overlap, it is less likely that flavor or aerosol will be generated from the overlapping part. In particular, when the flavor sheet is crimped, the flavor sheet may be caused to overlap as a result of the crimping. According to the 59th aspect, since the length in the peripheral direction of the region in which the flavor sheet overlaps itself is restricted, a reduction in the amount of flavor or aerosol generation associated with the overlapping of the flavor sheet can be reduced. It should be noted that the length in the peripheral direction of the region in which the flavor sheet overlaps itself on the outer surface of the supporting body is more preferably 20% or less of the peripheral length of the flavor sheet, and even more preferably 10% or less, and it is most preferable that no such region exists.
The essence of a 60th aspect is that, in any of the 57th to 59th aspects, a plurality of the flavor sheets are arranged in a laminated manner on the outer surface of the supporting body.
According to the 60th aspect, the provision of a plurality of flavor sheets in the flavor generating body makes it possible to increase the amount of flavor or aerosol generated from the flavor generating body.
The essence of a 61st aspect is that, in the 60th aspect, each of the plurality of flavor sheets contains a different flavor component.
According to the 61st aspect, it is possible to provide a plurality of flavor components to the user.
The essence of a 62nd aspect is that, in any of the 57th to 61st aspects, the flavor sheet is a sheet that contains tobacco.
According to the 62nd aspect, flavor components contained in tobacco can be provided to the user.
The essence of a 63rd aspect is that, in the 62nd aspect, the sheet containing tobacco is a paper sheet, a cast sheet, or a laminated sheet.
According to the 63rd aspect, a paper sheet, a cast sheet or a laminated sheet may be used as the flavor sheet. Furthermore, according to this aspect, the designer can select the type of sheet in accordance with the intended purpose.
The essence of a 64th aspect is that, in any of the 57th to 61st aspects, the flavor sheet is a non-tobacco sheet containing an aerosol source.
According to the 64th aspect, the flavor contained in the aerosol source can be provided from the flavor sheet. This allows for a free flavor design that does not depend on the flavor of tobacco.
The essence of a 65th aspect is that, in any of the 57th to 64th aspects, the filling amount of the flavor sheet is 50-300 mg.
If the filling amount of the flavor sheet is less than 50 mg, there is a risk that the filling amount will be too low to generate sufficient flavor. Meanwhile, if the filling amount of the flavor sheet is greater than 300 mg, there is a risk that the size of the flavor generating body will become too large or that it will not be possible to provide sufficient air flow passages to release the flavor efficiently. According to the 65th aspect, sufficient flavor can be generated while restricting the size of the flavor generating body.
The essence of a 66th aspect is that, in the 57th to 65th aspects, the supporting body is formed of an air-impermeable material.
According to the 66th aspect, the vapor or aerosol generated by the flavor sheet does not pass through the supporting body, and therefore the vapor or aerosol can be delivered in a desired direction. In particular, if the supporting body is tubular, it is possible to suppress the entry into the inside of the supporting body of the vapor or aerosol generated by the flavor sheet disposed on the outer surface of the supporting body. In addition, unintended inflow of air through the supporting body can be suppressed.
The essence of a 67th aspect is that, in the 66th aspect, the material forming the supporting body has an air permeability of 0 c.u.
According to the 67th aspect, the vapor or aerosol generated by the flavor sheet does not pass through the supporting body, and therefore the vapor or aerosol can be delivered in a desired direction. In particular, if the supporting body is tubular, it is possible to suppress the entry into the inside of the supporting body of the vapor or aerosol generated by the flavor sheet disposed on the outer surface of the supporting body.
The essence of a 68th aspect is that, in any of the 57th to 67th aspects, the supporting body is a hollow tube.
According to the 68th aspect, the absorption of heat from the flavor sheet by the supporting body can be suppressed in comparison with a case in which the supporting body is solid.
The essence of a 69th aspect is that, in the 68th aspect, the supporting body includes a paper tube.
According to the 69th aspect, since the supporting body is formed of paper, the supporting body can be easily processed or formed, and the smoking article can be easily disposed of after use.
The essence of a 70th aspect is that, in any of the 57th to 69th aspects, the cover sheet has an air permeability of 0-60 c.u.
According to the 70th aspect, passage through the cover sheet of the vapor or aerosol generated by the flavor sheet can be suppressed, allowing the vapor or aerosol to be delivered efficiently to the user. Specifically, when the supporting body is tubular, leakage of the vapor or aerosol generated by the flavor sheet to the outside of the cover sheet can be suppressed.
The essence of a 71st aspect is that, in any of the 57th to 70th aspects, the cover sheet has basis weight of 10-100 gsm.
If the basis weight of the cover sheet is less than 10 gsm, the cover sheet is air permeable and there is a risk of aerosol leakage. Meanwhile, if the basis weight of the cover sheet is greater than 100 gsm, it may be difficult to process the cover sheet. Therefore, according to the 71st aspect, it is possible to suppress leakage of aerosol and difficulty in processing the cover sheet.
The essence of a 72nd aspect is that, in any of the 57th to 71st aspects, the cover sheet has a density of 0.5-1.5 gsm.
If the density of the cover sheet is less than 0.5 gsm, the cover sheet is air permeable and there is a risk of aerosol leakage. Meanwhile, if the density of the cover sheet is greater than 1.5 gsm, it may be difficult to process the cover sheet. Therefore, according to the 72nd aspect, it is possible to suppress leakage of aerosol and difficulty in processing the cover sheet.
The essence of a 73rd aspect is that, in the 57th to 72nd aspects, the void ratio of a space between the supporting body and the cover sheet is 20-50%.
If the void ratio is less than 20%, it will be difficult for the vapor or aerosol generated by the flavor sheet to pass through the space, and there is a risk that the vapor or aerosol will not be delivered to the user efficiently. Meanwhile, if the void ratio is more than 50%, the volume of the flavor sheet in the space will be too small, and there is a risk that it will not be possible to generate sufficient vapor or aerosol. According to the 70th aspect, the generated vapor or aerosol can be delivered efficiently to the user while generating sufficient vapor or aerosol.
The essence of a 74th aspect is that, in the 57th to 73rd aspects, the ratio of the surface area of the flavor sheet to the surface area of the outer surface of the supporting body is greater than 2 and equal to or less than 16.
If the ratio is less than or equal to 2, there is a risk that it will not be possible for the flavor sheet to generate sufficient vapor or aerosol. Meanwhile, if the ratio is greater than 16, there is a risk that the flavor sheet will be packed too densely, resulting in a reduced amount of aerosol delivered. Therefore, according to the 74th aspect, it is possible to suppress a reduction in the amount of aerosol delivered while generating sufficient vapor or aerosol. It should be noted that the ratio may be the ratio of the surface area of the flavor sheet to the surface area of the outer surface of the supporting body when the flavor sheet is non-crimped or before crimping. When the flavor sheet is crimped, the surface area of the flavor sheet can be deemed to be a value obtained by multiplying the linear area when the cross section of the sheet is viewed from the longitudinal direction (the direction perpendicular to the crimping direction) by the length of the flavor source. In this case, the ratio of the surface area of the flavor sheet after crimping to the surface area of the outer surface of the supporting body is preferably greater than 2 and equal to or less than 30.
According to a 75th aspect, a method for producing a flavor generating body is provided. The method comprises: a supply step for supplying a flavor sheet; a slitting step for slitting at least a portion of the flavor sheet; a step for disposing the slit flavor sheet on an outer surface of a supporting body; and a step for covering the outer surface of the flavor sheet disposed on the outer surface of the supporting body with a cover sheet.
According to the 75th aspect, it is possible to produce a flavor generating body in which a flavor sheet is supported by a supporting body and is covered with a cover sheet. As a result, if, for example, a tubular supporting body is used, a tubular flavor generating body can be produced, and if a plate-shaped supporting body is used, a plate-shaped flavor generating body can be produced. Furthermore, the surface area of the flavor sheet can be increased by forming slits in the flavor sheet by slitting, thereby making it possible to increase the flavor or aerosol generated from the flavor generating body. When a portion of the flavor sheet is slit, portions of the flavor sheet remain connected to one another, making it possible to suppress extreme separation of parts of the flavor sheet when the flavor generating body is produced.
The essence of a 76th aspect is the inclusion, in the 75th aspect, of a width suppressing step for suppressing an increase in the width of the flavor sheet associated with the slitting.
According to the 76th aspect, an increase in the width of the flavor sheet associated with the slitting can be suppressed. As a result, if a tubular supporting body is used, for example, overlapping of the flavor sheet when the flavor sheet is wrapped around the supporting body can be suppressed. Also, if a plate-shaped supporting body is used, for example, an increase in the size of the flavor sheet and an increase in the size of the flavor generating body can be suppressed.
The essence of a 77th aspect is that, in the 75th aspect, the width suppressing step is carried out after the slitting.
According to the 77th aspect, it is possible to prevent the width suppressing step from affecting the slitting, and therefore the flavor sheet can be slit as desired in the slitting step.
The essence of a 78th aspect is that, in the 77th aspect, the width suppressing step is carried out simultaneously with the slitting.
According to the 78th aspect, the time required to perform the width suppressing step can be reduced.
The essence of a 79th aspect is the inclusion, in any one of the 75th to 78th aspects, of a shaping step for shaping the flavor sheet, the supporting body and the cover sheet into a tubular shape.
According to the 79th aspect, a tubular flavor generating body can be produced. It should be noted that the tubular flavor generating body may be produced by wrapping the flavor sheet and cover sheet wrapper around a tubular supporting body, or may be produced by overlaying the flavor sheet and cover sheet on a flat supporting body and shaping them into a tubular shape.
The essence of an 80th aspect is the inclusion, in the 79th aspect, of a step for cutting a shaped body including the flavor sheet, the supporting body and the cover sheet, shaped in the shaping step, to a predetermined length.
According to the 80th aspect, a flavor generating body having a length for use in a smoking article can be produced.
The essence of an 81st aspect is the inclusion, in any of the 75th to 80th aspects, of a step for conveying the flavor sheet, wherein the slitting step includes forming a slit along the conveying direction of the flavor sheet.
According to the 81st aspect, since the slit is formed along the conveying direction of the flavor sheet, the slit can be formed while conveying the flavor sheet, and the flavor sheet can be silt continuously.
The essence of an 82nd aspect is that, in the 81st aspect, the slitting step includes forming slits over the entire length of the flavor sheet in the conveying direction.
According to the 82nd aspect, the flavor sheet is divided in a direction orthogonal to the conveying direction in the slitting step, and therefore the flavor sheet is divided into a plurality of sheets that extend in the conveying direction.
The essence of an 83rd aspect is the inclusion, in any of the 75th to 82nd aspects, of a step for applying an adhesive to the cover sheet, and a step for covering the outer surface of the flavor sheet with the cover sheet and then drying the adhesive.
According to the 83rd aspect, the cover sheet can be fixed relative to the flavor sheet. It should be noted that when producing a tubular flavor generating body, for example, the cover sheet may be wrapped around the flavor sheet, and layers of the cover sheet may be adhered to one another using the adhesive. Also, when producing a plate-shaped flavor generating body, for example, the cover sheet may be adhered to the flavor sheet using the adhesive.
The essence of an 84th aspect is that, in any of the 75th to 83rd aspects, the supply step includes supplying a plurality of the flavor sheets.
According to the 84th aspect, the provision of a plurality of flavor sheets in the flavor generating body makes it possible to increase the amount of flavor or aerosol generated from the flavor generating body, or to increase the time during which the aerosol can be supplied (the number of puffs).
The essence of an 85th aspect is that, in the 84th aspect, each of the plurality of flavor sheets contains a different flavor component.
According to the 85th aspect, it is possible to produce a flavor generating body that provides a plurality of flavor components to the user. Furthermore, according to this aspect, a flavor source can be designed by combining a plurality of flavor sheets in accordance with the intended purpose.
The essence of an 86th aspect is that, in any of the 75th to 83rd aspects, the supporting body is tubular, and the supply step includes supplying the flavor sheet that has a width which is less than the outer peripheral length of the supporting body.
If the ends of the flavor sheet wrapped around the supporting body overlap, it is less likely that flavor or aerosol will be generated from the overlapping part. According to the 86th aspect, since the flavor sheet has a width that is less than the outer peripheral length of the supporting body, overlapping of the ends of the flavor sheet wrapped around the tubular supporting body can be suppressed.
According to an 87th aspect, a flavor generating body is provided. The flavor generating body comprises a supporting body, a slit flavor sheet disposed on an outer surface of the supporting body, and a cover sheet disposed on the outer periphery of the flavor sheet.
According to the 87th aspect, it is possible to provide a flavor generating body in which a flavor sheet is supported by a supporting body and is covered with a cover sheet. As a result, if, for example, a tubular supporting body is used, a tubular flavor generating body can be provided, and if a plate-shaped supporting body is used, a plate-shaped flavor generating body can be provided. Furthermore, since the surface area of the flavor sheet can be increased by slitting the flavor sheet, the flavor or aerosol generated from the flavor generating body can be increased. In addition, since voids are formed by slitting the flavor sheet, the voids function as air flow passages, allowing the flavor or aerosol generated from the flavor generating body to be delivered efficiently.
The essence of an 88th aspect is that, in the 87th aspect, a plurality of the flavor sheets are arranged in a laminated manner on the outer periphery of the supporting body.
According to the 88th aspect, the provision of a plurality of flavor sheets in the flavor generating body makes it possible to increase the amount of flavor or aerosol generated from the flavor generating body.
The essence of an 89th aspect is that, in the 88th aspect, each of the plurality of flavor sheets contains a different flavor component.
According to the 89th aspect, it is possible to provide a plurality of flavor components to the user.
The essence of a 90th aspect is that, in any of the 87th to 89th aspects, the flavor sheet is a sheet that contains tobacco.
According to the 90th aspect, flavor components contained in tobacco can be provided to the user.
The essence of a 91st aspect is that, in the 90th aspect, the sheet containing tobacco is a paper sheet, a cast sheet, or a laminated sheet.
According to the 91st aspect, a paper sheet, a cast sheet or a laminated sheet may be used as the flavor sheet. Furthermore, according to this aspect, the designer can select the type of sheet in accordance with the intended purpose.
The essence of a 92nd aspect is that, in any of the 87th to 89th aspects, the flavor sheet is a non-tobacco sheet containing an aerosol source.
According to the 92nd aspect, the flavor contained in the aerosol source can be provided from the flavor sheet. This allows for a free flavor design that does not depend on the flavor of tobacco.
The essence of a 93rd aspect is that, in any of the 87th to 92nd aspects, the filling amount of the flavor sheet is 50-300 mg.
If the filling amount of the flavor sheet is less than 50 mg, there is a risk that the filling amount will be too low to generate sufficient flavor. Meanwhile, if the filling amount of the flavor sheet is greater than 300 mg, there is a risk that the size of the flavor generating body will become too large or that it will not be possible to provide sufficient air flow passages to release the flavor efficiently. According to the 93rd aspect, sufficient flavor can be generated while restricting the size of the flavor generating body.
The essence of a 94th aspect is that, in the 87th to 92nd aspects, the supporting body is formed of an air-impermeable material.
According to the 94th aspect, the vapor or aerosol generated by the flavor sheet does not pass through the supporting body, and therefore the vapor or aerosol can be delivered in a desired direction. In particular, if the supporting body is tubular, it is possible to suppress the entry into the inside of the supporting body of the vapor or aerosol generated by the flavor sheet disposed on the outer surface of the supporting body. In addition, unintended inflow of air through the supporting body can be suppressed.
The essence of a 95th aspect is that, in the 94th aspect, the material forming the supporting body has an air permeability of 0 c.u.
According to the 95th aspect, the vapor or aerosol generated by the flavor sheet does not pass through the supporting body, and therefore the vapor or aerosol can be delivered in a desired direction. In particular, if the supporting body is tubular, it is possible to suppress the entry into the inside of the supporting body of the vapor or aerosol generated by the flavor sheet disposed on the outer surface of the supporting body.
The essence of a 96th aspect is that, in any of the 87th to 95th aspects, the supporting body is a hollow tube.
According to the 96th aspect, the absorption of heat from the flavor sheet by the supporting body can be suppressed in comparison with a case in which the supporting body is solid.
The essence of a 97th aspect is that, in the 96th aspect, the supporting body includes a paper tube.
According to the 97th aspect, since the supporting body is formed of paper, the supporting body can be easily processed or formed, and the smoking article can be easily disposed of after use.
The essence of a 98th aspect is that, in any of the 87th to 95th aspects, the cover sheet has an air permeability of 0-60 c.u.
According to the 98th aspect, passage through the cover sheet of the vapor or aerosol generated by the flavor sheet can be suppressed, allowing the vapor or aerosol to be delivered efficiently to the user. Specifically, when the supporting body is tubular, leakage of the vapor or aerosol generated by the flavor sheet to the outside of the cover sheet can be suppressed.
The essence of a 99th aspect is that, in any of the 87th to 98th aspects, the cover sheet has a basis weight of 10-100 gsm.
If the basis weight of the cover sheet is less than 10 gsm, the cover sheet is air permeable and there is a risk of aerosol leakage. Meanwhile, if the basis weight of the cover sheet is greater than 100 gsm, it may be difficult to process the cover sheet. Therefore, according to the 99th aspect, it is possible to suppress leakage of aerosol and difficulty in processing the cover sheet.
The essence of a 100th aspect is that, in any of the 87th to 99th aspects, the cover sheet has a density of 0.5-1.5 gsm.
If the density of the cover sheet is less than 0.5 gsm, the cover sheet is air permeable and there is a risk of aerosol leakage. Meanwhile, if the density of the cover sheet is greater than 1.5 gsm, it may be difficult to process the cover sheet. Therefore, according to the 100th aspect, it is possible to suppress leakage of aerosol and difficulty in processing the cover sheet.
The essence of a 101st aspect is that, in the 87th to 100th aspects, the void ratio of a space between the supporting body and the cover sheet is 20-50%.
If the void ratio is less than 20%, it will be difficult for the vapor or aerosol generated by the flavor sheet to pass through the space, and there is a risk that the vapor or aerosol will not be delivered to the user efficiently. Meanwhile, if the void ratio is more than 50%, the volume of the flavor sheet in the space will be too small, and there is a risk that it will not be possible to generate sufficient vapor or aerosol. According to the 101st aspect, the generated vapor or aerosol can be delivered efficiently to the user while generating sufficient vapor or aerosol.
The essence of a 102nd aspect is that, in the 87th to 101st aspects, the ratio of the surface area of the flavor sheet to the surface area of the outer surface of the supporting body is greater than 2 and equal to or less than 16.
If the ratio is less than or equal to 2, there is a risk that it will not be possible for the flavor sheet to generate sufficient vapor or aerosol. Meanwhile, if the ratio is greater than 16, there is a risk that the flavor sheet will be packed too densely, resulting in a reduced amount of aerosol delivered. Therefore, according to the 102nd aspect, it is possible to suppress a reduction in the amount of aerosol delivered while generating sufficient vapor or aerosol. It should be noted that the ratio may be the ratio of the surface area of the flavor sheet to the surface area of the outer surface of the supporting body when the flavor sheet is non-crimped or before crimping. When the flavor sheet is crimped, the surface area of the flavor sheet can be deemed to be a value obtained by multiplying the linear area when the cross section of the sheet is viewed from the longitudinal direction (the direction perpendicular to the crimping direction) by the length of the flavor source. In this case, the ratio of the surface area of the flavor sheet after crimping to the surface area of the outer surface of the supporting body is preferably greater than 2 and equal to or less than 30.

BRIEF DESCRIPTION OF DRAWINGS

Fig. 1 is a drawing showing a smoking system according to an embodiment.
Fig. 2 is a schematic cross-sectional view of a smoking article.
Fig. 3 is an oblique view of a heater assembly shown in Figure 1.
Fig. 4 is an oblique view of a chamber.
Fig. 5 is a cross-sectional view of the chamber as viewed in the direction of the arrows 5-5 shown in fig. 4.
Fig. 6A is a cross-sectional view of the chamber as viewed in the direction of the arrows 6A-6A shown in fig. 5.
Fig. 6B is a cross-sectional view of the chamber as viewed in the direction of the arrows 6B-6B shown in fig. 5.
Fig. 6C is a cross-sectional view of the chamber as viewed in the direction of the arrows 6C-6C shown in fig. 5.
Fig. 7 is a longitudinal cross-sectional view of a chamber including non-pressing portions, with a smoking article positioned in a desired position in the chamber.
Fig. 8 is a cross-sectional view of the chamber as viewed in the direction of the arrows 8-8 shown in fig. 7.
Fig. 9 is a longitudinal cross-section view of a chamber of a flavor inhaler according to another embodiment.
Fig. 10 is a schematic cross-sectional view of a smoking article according to another embodiment.
Fig. 11 is a schematic cross-sectional side view of a smoking article according to yet another embodiment.
Fig. 12 is a schematic diagram showing a process for producing a flavor generating body.
Fig. 13A is a schematic diagram showing a width suppressing step.
Fig. 13B is a schematic diagram showing a width suppressing step.

DESCRIPTION OF EMBODIMENTS

Embodiments of the present invention will be described below with reference to the drawings. In the drawings described below, identical or corresponding components are assigned the same reference numbers and duplicate descriptions will not be given.
Fig. 1 is a drawing showing a smoking system 100 according to an embodiment. As shown in fig. 1, the smoking system 100 comprises a smoking article 110 including a smokable material, and a flavor inhaler 120 for heating the smoking article 110. Air to be inhaled by the user is directed into the oral cavity of the user, for example in the order of air flow 100A, air flow 100C, and air flow 100B. That is to say, the smoking system 100 shown in fig. 1 has what is known as a counterflow-type air flow path.
The smoking article 110 is a substrate containing a flavor source such as tobacco capable of generating a smokable flavor, and has, for example, a columnar shape extending along the longitudinal direction. The smoking article 110 may be a tobacco stick, for example. Without limitation, the smoking article 110 may have a cylindrical shape, a columnar shape with a polygonal cross-section, or a flat shape.
The flavor inhaler 120 includes a battery 10, a control circuit 20 and a heater assembly 30. The battery 10 stores electric power for use by the flavor inhaler 120. The battery 10 is a lithium ion battery, for example. The battery 10 may be rechargeable by means of an external power source.
The control circuit 20 is configured by a CPU and a memory, etc., and controls the operations of the flavor inhaler 120. For example, the control circuit 20 starts heating of the smoking article 110 in response to a user operation on an input device such as a push-button or slide switch (not depicted), and terminates heating of the smoking article 110 once a given time has elapsed. When the number of puffing actions performed by the user has passed a fixed value, the control circuit 20 may terminate heating of the smoking article 110 even if the given time has not yet elapsed from the start of heating of the smoking article 110. Puffing actions are detected by a sensor (not depicted), for example.
Alternatively, the control circuit 20 may start heating of the smoking article 110 in response to the start of a puffing action, and may terminate heating of the smoking article 110 in response to the end of the puffing action. When a given time has elapsed from the start of the puffing action, the control circuit 20 may terminate heating of the smoking article 110 even if the puffing action has not yet finished. In the present embodiment, the control circuit 20 is disposed between the battery 10 and the heater assembly 30, and transfer of heat from the heater assembly 30 to the battery 10 is suppressed.
Fig. 2 is a schematic cross-sectional view of the smoking article 110. Specifically, fig. 2(a) is a schematic cross-sectional side view of the smoking article. Fig. 2(b) is a cross-sectional view taken along the line b-b in fig.2(a). Fig. 2(c) is a cross-sectional view taken along the line c-c in fig. 2(a). As shown in fig. 2, the smoking article 110 comprises a flavor source 81 for generating a flavor, and a void portion 114 disposed adjacent to the flavor source 81 in a direction perpendicular to the longitudinal direction. As shown, the flavor source 81 is tubular, and the void portion 114 is preferably located inside the flavor source 81. In this case, since the flavor source 81 is located on the outer side of the smoking article 110 and the void portion 114 is located on the inner side of the flavor source 81, when the smoking article 110 is heated from the outside in the flavor inhaler 120, the flavor source 81 can be efficiently heated. Furthermore, when a flavor inhaler 120 that heats the smoking article 110 from the outside is used, since the flavor source 81 is not disposed on the inside of the smoking article 110, which is a position that is not conducive to heat transmission and does not readily contribute to vapor or aerosol generation, it is possible to save on the amount of flavor source 81 while suppressing a reduction in the amount of vapor or aerosol. In the example shown in fig. 2, the flavor source 81 is cylindrical. The cylindrical flavor source 81 may be formed into a cylindrical shape by rounding a sheet-shaped flavor source 81, for example. In this case, the two ends of the sheet-shaped flavor source 81 may overlap each other or may be spaced apart from each other. When the two ends of the sheet-shaped flavor source 81 are spaced apart from each other, a slit is formed along the longitudinal direction in a portion of the substantially tubular flavor source 81. Without limitation thereto, the void portion 114 may be adjacent to the flavor source 81 without being located inside the flavor source 81. For example, the void portion 114 may be located adjacent to the block-shaped or plate-shaped flavor source 81.
As shown in fig. 2(b), the thickness T in the radial direction (i.e. the direction orthogonal to the longitudinal direction) of the flavor source 81 is preferably 1.0-2.5 mm. If the thickness T is less than 1.0 mm, there is a risk that the aerosol source will run out too quickly when the flavor source 81 is heated. If the thickness T is greater than 2.5 mm, there is a risk that heat will not be sufficiently transferred when the flavor source 81 is heated. If the thickness T is in the above range, the aerosol source can be sufficiently supported by the flavor source 81 and the aerosol source contained in the flavor source 81 can be sufficiently heated, thereby enabling a good aerosol supply. In this case, the outer diameter of the smoking article 110 is preferably approximately 7 mm, for example, and the inner diameter (the diameter of the void portion 114) of the flavor source 81 is preferably approximately 3.5 mm. This is not limiting, and the inner diameter of the flavor source 81 may equally be approximately 2.0 mm. If the internal diameter of the flavor source 81 is too small, the thickness T of the flavor source 81 increases and the distance between the heat source located at the outer periphery of the flavor source 81 and the innermost surface of the flavor source 81 increases, making it difficult to heat efficiently. It should be noted that if the flavor source 81 is made up of a single sheet material, the thickness of the flavor source 81 in the radial direction is the thickness of the sheet material. Meanwhile, if the flavor source 81 is crimped, for example, and has a three-dimensional thickness, the thickness of the flavor source 81 in the radial direction is the height of the flavor source 81 in the radial direction (if the flavor source 81 is cylindrical, the difference between the inner diameter and the outer diameter).
The smoking article 81 will now be described in detail. The smoking article 110 includes a flavor generating body 80 containing the flavor source 81. The flavor generating body 80 may include a supporting body 82, a flavor source 81 disposed on an outer surface of the supporting body 82 and a cover sheet 83 covering the outer surface of the flavor source 81. In other words, the smoking article 110 has a supporting body 82 located between the flavor source 81 and the void portion 114. In the present embodiment, a sheet-shaped flavor sheet 81 may be used as the flavor source 81. Thus, in the present embodiment, it is possible to provide the flavor generating body 80 in which the flavor sheet 81 is supported by the supporting body 82 and is covered with the cover sheet 83. If, for example, a tubular supporting body 82 is used, as in the present embodiment, a tubular flavor generating body 80 can be provided, and if a plate-shaped supporting body 82 is used, for example, a plate-shaped flavor generating body 80 can be provided. The apparent density of the flavor sheet 81 formed as the flavor generating body 80 is, for example, 250-1100 mg/cm³, and preferably 500-1100 mg/cm³.
In the present embodiment, the flavor sheet 81 is preferably crimped. Alternatively, the flavor sheet 81 is preferably slit. In this case, since the surface area of the flavor sheet 81 can be increased by crimping or slitting the flavor sheet 81, the flavor or aerosol generated from the flavor generating body 80 can be increased. In addition, since voids are formed by crimping or slitting the flavor sheet 81, the voids function as air flow passages, allowing the flavor or aerosol generated from the flavor generating body 80 to be delivered efficiently. It should be noted that when the flavor sheet 80 is slit, the slits are preferably provided extend in the longitudinal direction in order for the flavor sheet 81 to be easily formed into a cylindrical shape. The flavor sheet 81 may be slit after being crimped. In this case, the surface area of the flavor sheet 81 can be increased further.
Also, when the flavor sheet 81 is disposed on the outer surface of the supporting body 82 and is formed into a tubular shape, as shown in fig. 2, the length in the peripheral direction of a region in which the flavor sheet 81 overlaps itself on the outer surface of the supporting body 82 is preferably 30% or less of the peripheral length of the flavor sheet 81. When the ends of the flavor sheet 81 disposed on the outer surface of the supporting body 82 overlap, it is less likely that flavor or aerosol will be generated from the overlapping part. When the flavor sheet 81 is crimped, the flavor sheet 81 may be caused to overlap as a result of the crimping. Therefore, if the length in the peripheral direction of the region in which the flavor sheet 81 overlaps itself is within the above range, a reduction in the amount of flavor or aerosol generation associated with the overlapping of the flavor sheet 81 can be reduced. It should be noted that the length in the peripheral direction of the region in which the flavor sheet 81 overlaps itself on the outer surface of the supporting body 82 is more preferably 20% or less of the peripheral length of the flavor sheet 81, and even more preferably 10% or less, and it is most preferable that no such region exists.
Further, in the flavor generating body 80, a plurality of the flavor sheets 81 may be arranged in a laminated manner on the outer surface of the supporting body 82. In this case, it is possible to increase the amount of vapor or aerosol generated from the flavor generating body 80. Moreover, in this case, each of the plurality of flavor sheets 81 preferably contains a different flavor component. This makes it possible to provide a plurality of flavor components to the user. If a plurality of flavor sheets 81 are used, it is preferable that gaps are provided between the plurality of flavor sheets 81 such that an air flow passage is formed between the flavor sheets 81, rather than each being stacked closely together.
The flavor sheet 81 may, for example, be a sheet containing tobacco. In this case, flavor components contained in tobacco can be provided to the user. Specific examples of tobacco which may be included in the flavor sheet 81 include shredded dried tobacco leaves, ground leaf tobacco, or tobacco extracts (extracts obtained with water, organic solvents, or mixed solutions thereof). Ground leaf tobacco constitutes particles obtained by grinding leaf tobacco. The ground leaf tobacco may have an average particle size of 30-120 µm, for example. The grinding may be carried out using a well-known grinding machine, and may be dry grinding or wet grinding. Ground leaf tobacco is therefore also referred to as leaf tobacco particles. In the present embodiment, the average particle size is determined by means of laser diffraction/scattering, and the average particle size is specifically measured by using a laser diffraction particle size distribution measurement apparatus (e.g., LA-950 available from HORIBA Ltd.). Furthermore, there is no limitation as to the type of tobacco, and it is possible to use yellow, Burley, orient or native type, and other Nicotiana tabacum varieties and Nicotiana rustica varieties, etc. There is no particular limitation as to the amount (dry weight) of tobacco contained in the flavor sheet 81, but the amount is at least 1 wt% and preferably at least 10%, and at most 90 wt% and preferably at most 80 wt%. The flavor sheet 81 may also be formed using an extract liquid extracted from tobacco powder or the like.
When the flavor sheet 81 contains tobacco, the tobacco may be supported on a non-tobacco sheet formed by non-tobacco fibers such as pulp fibers or a nonwoven fabric, for example. Alternatively, the flavor sheet 81 may be formed by a tobacco sheet. The flavor sheet 81 may be a tobacco leaf paper sheet, cast sheet or laminated sheet (rolled sheet), etc. In this case, the designer can select the type of sheet in accordance with the intended purpose. The flavor sheet source 81 may further contain an aerosol source. The amount of aerosol delivered to the user can be increased in this case. There is no particular limitation as to the type of aerosol source, and extracts from various types of natural products and/or components thereof may be selected depending on the purpose of use. The aerosol source is preferably a polyhydric alcohol, and may be, for example, glycerol, propylene glycol, triacetin, 1,3-butanediol, and mixtures thereof.
The flavor sheet 81 may be a non-tobacco sheet containing an aerosol source. That is, the flavor sheet 81 may be a non-tobacco sheet containing an aerosol source, for example formed by non-tobacco fibers such as pulp fibers or a non-woven fabric. In this case, the flavor contained in the aerosol source can be provided from the flavor sheet 81. This allows for a free flavor design that does not depend on the flavor of tobacco.
The filling amount of the flavor sheet 81 in the flavor generating body 80 is preferably 50-300 mg. If the filling amount of the flavor sheet 81 is less than 50 mg, there is a risk that the filling amount will be too low to generate sufficient flavor. Meanwhile, if the filling amount of the flavor sheet 81 is greater than 300 mg, there is a risk that the size of the flavor generating body 80 will become too large or that it will not be possible to provide sufficient air flow passages to release the flavor efficiently. Therefore, if the filling amount of the flavor sheet 81 is within the above range, sufficient flavor can be generated while restricting the size of the flavor generating body 80.
The ratio of the surface area of the flavor sheet 81 to the surface area of the outer surface of the supporting body 82 is preferably greater than 2 and equal to or less than 16. If the ratio is less than or equal to 2, there is a risk that it will not be possible for the flavor sheet 81 to generate sufficient vapor or aerosol. Meanwhile, if the ratio is greater than 16, there is a risk that the flavor sheet 81 will be packed too densely, resulting in a reduced amount of aerosol delivered. Therefore, when the surface area of the flavor sheet 81 is within the above range, it is possible to suppress a reduction in the amount of aerosol delivered while generating sufficient vapor or aerosol.
The supporting body 82 is preferably formed of an air-impermeable material. In this case, the vapor or aerosol generated by the flavor sheet 81 does not pass through the supporting body 82, and therefore the vapor or aerosol can be delivered in a desired direction. In particular, if the supporting body 82 is tubular, as shown in fig. 2, it is possible to suppress the entry into the inside of the supporting body 82 of the vapor or aerosol generated by the flavor sheet 81 disposed on the outer surface of the supporting body 82. In addition, in this case unintended inflow of air through the supporting body 82 can be suppressed. Specifically, the material forming the supporting body 82 preferably has an air permeability of 0 c.u.
As shown in fig. 2, the supporting body 82 preferably comprises a hollow tube. In this case, the absorption of heat from the flavor sheet 81 by the supporting body 82 can be suppressed in comparison with a case in which the supporting body 82 is solid. More specifically, the supporting body 82 preferably comprises a paper tube 82. In this case, since the supporting body 82 is formed of paper, the supporting body 82 can be easily processed or formed, and the smoking article 110 can be easily disposed of after use. It should be noted that the configuration is not limited thereto, and the supporting body 82 may be solid or may have any other shape capable of supporting the flavor sheet 81.
The cover sheet 83 preferably has an air permeability of 0-60 c.u. In this case, passage through the cover sheet 83 of the vapor or aerosol generated by the flavor sheet 81 can be suppressed, allowing the vapor or aerosol to be delivered efficiently to the user. Specifically, when the supporting body 82 is tubular, as shown in fig. 2, leakage of the vapor or aerosol generated by the flavor sheet 81 to the outside of the cover sheet 83 can be suppressed.
The cover sheet 83 preferably has a basis weight of 10-100 gsm. If the basis weight of the cover sheet 83 is less than 10 gsm, the cover sheet 83 is air permeable and there is a risk of aerosol leakage. Meanwhile, if the basis weight of the cover sheet 83 is greater than 100 gsm, it may be difficult to process the cover sheet. Therefore, when the basis weight of the cover sheet 83 is within the above range, it is possible to suppress leakage of aerosol and difficulty in processing the cover sheet. Further, the cover sheet 83 preferably has a density of 0.5-1.5 gsm. If the density of the cover sheet 83 is less than 0.5 gsm, the cover sheet is air permeable and there is a risk of aerosol leakage. Meanwhile, if the density of the cover sheet 83 is greater than 1.5 gsm, it may be difficult to process the cover sheet. Thus, when the density of the cover sheet 83 is within the above range, it is possible to suppress leakage of aerosol and difficulty in processing the cover sheet.
The void ratio of a space S1 (see fig. 2(b)) between the supporting body 82 and the cover sheet 83 is preferably 20-50%. That is, when only the flavor sheet 81 is disposed between the supporting body 82 and the cover sheet 83, as shown in fig. 2, the void ratio of the flavor sheet 81 is preferably 20-50%. If the void ratio is less than 20%, it will be difficult for the vapor or aerosol generated by the flavor sheet 81 to pass through the space S1, and there is a risk that the vapor or aerosol will not be delivered to the user efficiently. Meanwhile, if the void ratio is more than 50%, the volume of the flavor sheet 81 in the space S1 will be too small, and there is a risk that it will not be possible to generate sufficient vapor or aerosol. Therefore, when the void ratio is within the above range, the generated vapor or aerosol can be delivered efficiently to the user while generating sufficient vapor or aerosol.
As shown in fig. 2, the smoking article 110 preferably includes a cooling portion 116 downstream of the flavor generating body 80 and a filter 130 downstream of the cooling portion 116. The cooling portion 116 is configured such that vapor or aerosol generated by the flavor generating body 80 passes through. As a result, the vapor or aerosol generated by the flavor generating body 80 can be cooled by the cooling portion 116. The cooling portion 116 may be a hollow member. The cooling portion 116 may also have an opening to draw in air from the outside. When the smoking article 110 is inserted into the flavor inhaler 120, a portion of the cooling portion 116 may be exposed from the flavor inhaler 120. If the cooling portion 116 has an opening to draw in air from the outside, as described above, this opening may be provided in the part that is exposed from the flavor inhaler 120. A filler (such as a polylactic acid sheet filled in a gathered form) that promotes cooling may be disposed in the cooling portion 116. In this case, the cooling portion 116 does not need to have an opening to drawn in outside air.
As shown in fig. 2(c), the cooling portion 116 preferably has a stopper 116a located inside a wrapper 118. The stopper 116a can prevent the flavor generating body 80 from moving toward the cooling portion 116. Specifically, in the present embodiment, at least a portion of the stopper 116a in the cooling portion 116 is located on the same radius as the flavor generating body 80 as viewed from the longitudinal direction. In other words, at least a portion of the stopper 116a is positioned so as to be in contact with the flavor generating body 80 in the longitudinal direction. As a result, movement of the flavor generating body 80 can be prevented. In the present embodiment, the stopper 116a is a piece of paper of which the two ends are connected to different positions on the inner surface of the cylindrical wrapper 118, the length between the ends being longer than the diameter of the wrapper 118, and may have an S-shaped cross section when viewed in the longitudinal direction. The configuration is not limited thereto and the stopper 22 may take any form that can prevent the flavor generating body 80 from moving toward the cooling portion 116. Specifically, for example, a center hole filter may be used as the stopper 22. In this case, the radial thickness of the filled part of the center hole filter is preferably less than the radial thickness of the flavor source 81 in order to suppress undesired filtration. Further, the filled portion of the center hole filter used as the stopper 22 may also be filled with cellulose acetate or pulp paper.
Also, as shown in fig. 2, the smoking article 110 preferably has a tip plug 140 located upstream of the flavor generating body 80 (flavor source 81). In this case, since the end of the flavor source 81 is covered by the tip plug 140, the flavor source 81 can be prevented from falling out of the smoking article 110. The length of the tip plug 140 in the longitudinal direction is preferably 1 mm or more. During production, the tip plug 140 may be produced to a predetermined length and then cut to any length. If the tip plug 140 is less than 1 mm in length, there is a risk that the shape cannot be maintained during cutting, and a risk of deformation, such as crushing, for example. If the length of the tip plug 140 in the longitudinal direction is 1 mm or more, the tip plug 140 can be produced relatively easily. It should be noted that from the viewpoint of manufacturability, the length of the tip plug 140 is more preferably 3 mm or more. The tip plug 140 may contain an aerosol source. Further, the tip plug 140 does not need to contain tobacco.
As shown in fig. 2(a), the wrapper 118 is wrapped around the tip plug 140. In the illustrated example, the wrapper 118 is wrapped around the flavor generating body 80, the cooling portion 116 and the filter 130 as well as the tip plug 140. However, the configuration is not limited thereto, and the tip plug 140, the flavor generating body 80, the cooling portion 116, and the filter 130 may be wrapped with other wrapping sheets, and wrapped integrally with tipping paper. Also, as shown in fig. 2(a), the wrapper 118 wrapped around the tip plug 140 is preferably provided with openings 119 for the introduction of air, the openings 119 penetrating between the front surface and the back surface of the wrapper 118. In other words, the openings 119 are preferably provided in the wrapper 118 upstream of the flavor source 81. In this case, since air is introduced through the openings 119 provided in the wrapper 118, air can easily be supplied to the tubular flavor source 81 located in a peripheral portion of the smoking article 110. This allows vapor or aerosol containing the flavor generated by the flavor source 81 to be delivered efficiently to the user. The plurality of openings 119 may be formed in the wrapper 118 along the peripheral direction. In this case, a single row of openings 119 may be formed in the wrapper 118 along the peripheral direction, or a plurality of rows of openings 119 may be formed in the wrapper 118 along the peripheral direction. It should be noted that an inner wrapper may additionally be provided between the tip plug 140 and the wrapper 118. In this case, the inner wrapper is preferably also provided with openings penetrating between the front surface and the back surface of the inner wrapper.
The greater the distance between the openings 119 and the flavor source 81, the more the air introduced through the openings may be diffused before reaching the flavor source 81. In this case, the amount of air passing through the void portion 114 inside the tubular flavor source 81 may increase. For this reason, as shown in fig. 2(a), the openings 119 are preferably provided closer to the flavor source 81 than to the longitudinal center of the tip plug 140. In this case, since air introduced through the openings 119 reaches the flavor source 81 before being diffused, air can more easily be supplied to the flavor source 81. This allows vapor or aerosol containing the flavor generated by the flavor source 81 to be delivered efficiently to the user.
The heater assembly 30 will now be described in detail. The heater assembly 30 is an assembly for heating the smoking article 110. Fig. 3 is an oblique view of a heater assembly 30 shown in Figure 1. As shown in fig. 3, the heater assembly 30 comprises a top cap 32, heating portions 40, and a chamber 50. The chamber 50 is configured to accommodate the smoking article 110. The heating portions 40 are configured to heat the smoking article 110 accommodated in the chamber 50. The top cap 32 functions as a guide when inserting the smoking article 110 into the chamber 50. The top cap 32 may be configured to secure the chamber 50 to the flavor inhaler 120.
Fig. 4 is an oblique view of the chamber 50. Fig. 5 is a cross-sectional view of the chamber 50 as viewed in the direction of the arrows 5-5 shown in fig. 4. Fig. 6A is a cross-sectional view of the chamber 50as viewed in the direction of the arrows 6A-6A shown in fig. 5. Fig. 6B is a cross-sectional view of the chamber 50 as viewed in the direction of the arrows 6B-6B shown in fig. 5. Fig. 6C is a cross-sectional view of the chamber 50 as viewed in the direction of the arrows 6C-6C shown in fig. 5. As shown in fig. 4 and fig. 5, the chamber 50 may be a bottomed tubular member including an opening 52 into which the smoking article 110 is inserted, and a holding portion 60 that holds the smoking article 110. It should be noted that the chamber 50 may equally be a tubular body without a bottom. The chamber 50 is preferably made of a metal having a high thermal conductivity and may, for example, be made of stainless steel or the like. This allows for effective heating of the smoking article 110 from the chamber 50.
As shown in fig. 5 and fig. 6, the holding portion 60 includes pressing portions 62 that press a portion of the smoking article 110, and non-pressing portions 66. The non-pressing portions 66 are arranged so as to be adjacent to the pressing portions 62 in the peripheral direction. The pressing portions 62 have an inner surface 62a and an outer surface 62b. The non-pressing portions 66 have an inner surface 66a and an outer surface 66b. As shown in fig. 3, the heating portions 40 are disposed on the outer surfaces 62b of the pressing portions 62.
The opening 52 of the chamber 50 can preferably accept the smoking article 110 without applying pressure thereto. The shape of the opening 52 of the chamber 50 in a plane perpendicular to the longitudinal direction of the chamber, in other words in a plane perpendicular to the direction in which the smoking article 110 is inserted into the chamber 50, may be polygonal or elliptical, but is preferably circular.
As shown in fig. 4 and fig. 6C, the outer surfaces 62b of the pressing portions 62 are planar. Since the outer surfaces 62b of the pressing portions 62 are planar, if strip-shaped electrodes 48 are connected to the heating portions 40 disposed on the outer surfaces 62b of the pressing portions 62, as shown in fig. 3, flexing of the strip-shaped electrodes 48 can be suppressed. As a result, routing of the electrodes 48 within the flavor inhaler 120 is facilitated. Furthermore, the heating portions 40 can be positioned more precisely and the heating portions 40 can be arranged more easily on the outer surfaces 62b of the pressing portions 62 without gaps, compared to a case in which the outer surfaces 62b of the pressing portions 62 are curved or uneven surfaces. As shown in fig. 5 and fig. 6, the inner surfaces 62a of the pressing portions 62 are planar. Furthermore, as shown in fig. 5 and fig. 6, the thickness of the pressing portions 62 is uniform.
As shown in fig. 4, fig. 5 and fig. 6C, in the present embodiment the chamber 50 has two or more pressing portions 62 in the peripheral direction of the chamber 50. As shown in fig. 5 and fig. 6C, the two pressing portions 62 face each other. The distance between the inner surfaces 62a of the two pressing portions 62 is, at least partially, preferably less than the width of the part of the smoking article 110 that is disposed between the pressing portions 62 when inserted into the chamber 50.
As shown in fig. 6C, the non-pressing portions 66 may have an overall arc-shaped cross-section in a plane perpendicular to the longitudinal direction of the chamber 50. As shown in fig. 6C, the holding portion 60 is configured by a metal tubular body having a uniform thickness.
Also, as shown in fig. 4 and fig. 5, the chamber 50 preferably has a first guide portion 58 having tapered surfaces 58a that connect the inner surface of the chamber 50 forming the opening 52 and the inner surfaces 62a of the pressing portions 62.
As shown in fig. 3, each heating portion 40 includes a heating element 42. The heating element 42 may, for example, be a heating track. As shown in fig. 3, the heating unit 40 preferably includes, in addition to the heating element 42, an electrically insulating member 44 that covers at least one surface of the heating element 42. In the present embodiment, the electrically insulating member 44 is disposed so as to cover both surfaces of the heating element. The flavor inhaler 120 of the present embodiment may have an induction coil which inductively heats the chamber 50, instead of the heating portions 40.
As shown in fig. 3, the flavor inhaler 120 has strip-shaped electrodes 48 extending from the heating portions 40. The strip-shaped electrodes 48 preferably extend from the planar outer surfaces 62b of the pressing portions 62 to the outside of the outer surfaces 62b of the pressing portions 62 in a state in which the heating portions 40 are disposed on the outer surfaces 62b of the pressing portions 62. As shown in fig. 3, the strip-shaped electrodes 48 extend from the outer surfaces 62b of each of the two pressing portions 62. The configuration is not limited thereto, and the strip-shaped electrodes 48 may extend from only one outer surface 62b of the two pressing portions 62. Also, as shown in fig. 3, the strip-shaped electrodes 48 extend to the side opposite to the opening 52 side of the chamber 50. The strip-shaped electrodes 48 may have a structure in which a layer consisting of an electrically conductive track is disposed between two layers consisting of electrically insulating material.
In the embodiment described above, the chamber 50 has a pair of pressing portions 62 that face each other, but the shape of the chamber is not limited to this.
Fig. 7 is a longitudinal cross-sectional view of the chamber 50 including the non-pressing portions 66, with the smoking article 110 positioned in a desired position in the chamber 50. Fig. 8 is a cross-sectional view of the chamber 50 as viewed in the direction of the arrows 8-8 shown in fig. 7. In fig. 8, the supporting portion 56 described below is shown in dashed lines for the convenience of description. Voids 67 between the inner surfaces 66a of the non-pressing portions 66 and the smoking article 110, shown in fig. 8, are substantially maintained even if the smoking article 110 is positioned in the desired position in the chamber 50 and the smoking article 110 is pressed and deformed by the pressing portions 62. This voids 67 may provide communication between the opening 52 of the chamber 50 and the end face (the end face on the lower side in fig. 7) of the smoking article 110 positioned within the chamber 50. This makes it possible to simplify the structure of the smoking system 100 since there is no need to separately provide the smoking system 100 with a flow passage for introducing air to be supplied to the smoking article 110.
As shown in fig. 7, the openings 119 are preferably provided so as to face the non-pressing portions 66 when the smoking article 110 is positioned in the desired position in the chamber 50. In this case, even if a portion of the smoking article 110 is pressed by the chamber 50, air is introduced through the openings 119 from the voids 67 (see fig. 8) between the non-pressing portions 66 and the smoking article 110, making it easier to supply air to the tubular flavor source 81 located in the peripheral portion of the smoking article 110.
Also, as shown in fig. 7, a plurality of the openings 119 are preferably provided in the wrapper 118. In particular, the plurality of openings 119 are preferably provided in the wrapper 118 at equal intervals in the peripheral direction. In this case, since the plurality of openings 119 are spaced at equal intervals in the peripheral direction, whatever the orientation in the peripheral direction in which the user accommodates the smoking article 110 in the chamber 50, it is possible so suppress a situation in which all of the plurality of openings 119 face the pressing portions 62. In other words, since it is possible to suppress a situation in which all of the plurality of openings 119 are obstructed by the pressing portions 62, air can be introduced through the openings 119, whatever the orientation in which the user accommodates the smoking article 119 in the chamber 50, making it easier to supply air to the tubular flavor source 81 located in a peripheral portion of the smoking article 110. Moreover, some of the plurality of openings 119 may be provided so as to face the pressing portions 62 when the smoking article 110 is positioned in the desired position in the chamber 50. Even in this case, some of the plurality of openings 119 face the non-pressing portions 66 and some other of the plurality of openings 119 face the pressing portions 62. As a result, whatever the orientation in the peripheral direction in which the user accommodates the smoking article 110 in the chamber 50, at least some of the plurality of openings 119 face the non-pressing portions 66, allowing air to be introduced. The plurality of openings 119 may be formed in the wrapper 118 along the peripheral direction. In this case, a single row of openings 119 may be formed in the wrapper 118 along the peripheral direction, or a plurality of rows of openings 119 may be formed in the wrapper 118 along the peripheral direction. It should be noted that an inner wrapper may additionally be provided between the tip plug 140 and the wrapper 118. In this case, the inner wrapper is preferably also provided with openings penetrating between the front surface and the back surface of the inner wrapper.
As shown in fig. 7, a portion of the cooling portion 116 may be exposed from the chamber 50. Also, as shown in fig. 7, the length of the heating portions 40 in the longitudinal direction may be less than the length of the flavor generating body 80 in the longitudinal direction. Specifically, the length of the heating portions 40 in the longitudinal direction may be 50% or more, 60% or more, 70% or more, or 80% or more of the length of the flavor generating body 80 in the longitudinal direction. Also, the length of the heating portions 40 in the longitudinal direction may be 90% or less of the length of the flavor generating body 80 in the longitudinal direction. The configuration is not limited thereto, and the length of the heating portion 40 in the longitudinal direction may be the same as the length of the flavor generating body 80 in the longitudinal direction or may be greater than the length of the flavor generating body 80 in the longitudinal direction.
In terms of the longitudinal position, the heating portions 40 may be disposed so as to overlap part or all of the flavor generating body 80 and part of the cooling portion. Alternatively, in terms of the longitudinal position, the heating portions 40 may be disposed so as to overlap part or all of the flavor generating body 80 and part or all of the tip plug 140. Also, as shown in fig. 7, the downstream ends of the heating portions 40 and the downstream end of the flavor generating body 80 may be substantially aligned. In particular, the distance between the downstream ends of the heating portions 40 and the downstream end of the flavor generating body 80 in the longitudinal direction may be 2 mm or less.
If the length in the longitudinal direction of the heating portions 40 is greater than the length in the longitudinal direction of the flavor generating body 80, for example, the heating portions 40 may overlap the entire length of the flavor generating body 80 and overlap a portion of the cooling portion 116. The heating portions 40 may also overlap the entire length of the flavor generating body 80 and overlap a portion of the tip plug 140. The heating portions 40 may also overlap the entire length of the flavor generating body 80 and overlap part of the cooling portion 116 and part of the tip plug 140. If the heating portions 40 overlap a portion of the cooling portion 116, the distance between the downstream end of the heating portions 40 and the upstream end of the cooling portion 116 in the longitudinal direction may be 2 mm or less. Also, if the heating portions 40 overlap a portion of the tip plug 140, the distance between the upstream end of the heating portions 40 and the downstream end of the tip plug 140 in the longitudinal direction may be 2 mm or less.
As shown in fig. 5 and fig. 7, the flavor inhaler 120 preferably has a supporting portion 56 which supports the tip of the smoking article 110 when the smoking article 110 is accommodated in the chamber 50. In the present embodiment, the supporting portion 56 is provided as a bottom portion of the chamber 50, but the configuration is not limited thereto, and it may be provided as a separate member from the chamber 50. As shown in fig. 7, the supporting portion 56 supports a portion of the smoking article 110 inserted into the chamber 50 so as to expose at least a portion of the end face of the smoking article 110. Furthermore, the bottom portion 56 may supports a portion of the smoking article 110 such that the exposed end face of the smoking article 110 communicates with the voids 67.
In the present embodiment, the supporting portion 56 is preferably configured to inhibit the inflow of air into the void portion 114 while allowing air to be introduced into the flavor source 81 from the tip of the smoking article 110. In other words, by the tip of the smoking article 110 being supported by the supporting portion 56, the inflow of air introduced from the tip of the smoking article 110 into the void portion 114 can be inhibited. In this case, with respect to a flavor source 81 that is partially provided in a direction perpendicular to the longitudinal direction, the supporting portion 56 allows air from the tip of the smoking article 110 to be preferentially introduced into the flavor source 81 while inhibiting the inflow of air into the void portion 114. This allows vapor or aerosol containing the flavor generated by the flavor source 81 to be delivered efficiently to the user.
As shown in fig. 8, when the smoking article 110 is accommodated in the chamber 50, the supporting portion 56 preferably overlaps at least a portion of the void portion 114 as viewed from the longitudinal direction of the smoking article 110. In this case, arranging that the supporting portion 56 overlaps at least a portion of the void portion 114 in the longitudinal direction makes it possible to inhibit the inflow of air from the tip of the smoking article 110 directly into the void portion 114. As in the example shown in fig. 8, the supporting portion 56 more preferably overlaps the entire void portion 114 as viewed from the longitudinal direction of the smoking article 110.
As shown in fig. 8, if the size of a gap between the outer edge of the supporting portion 56 and the outer periphery of the smoking article 110 as viewed from the longitudinal direction when the smoking article 110 is accommodated in the chamber 50 is R, the relationship R > T may be satisfied, relative to the thickness T in the radial direction of the flavor source 81 shown in fig. 2. In this case, the proportion of the amount of air that flows into the void portion 114 relative to the amount of air that flows in from the tip of the smoking article 110 can be increased, thereby making it possible to suppress a decrease in the temperature of the flavor source 81. Further, since the amount of air flowing in from the tip of the smoking article 110 can be increased, more aerosol generated from the flavor source 81 can be supplied. It should be noted that the relationship R>T may also be established when the smoking article 110 is inserted into the chamber 50 (flavor inhaler 120). If R does not have a substantially constant value when the smoking article 110 is inserted into the chamber 50 (flavor inhaler 120), R may be the maximum value of the gap between the outer edge of the supporting portion 56 and the outer periphery of the smoking article 110 when viewed in the longitudinal direction. If T does not have a substantially constant value when the smoking article 110 is inserted into the chamber 50 (flavor inhaler 120), T may be the maximum value of the thickness T in the radial direction of the flavor source 81.
Alternatively, if the size of the gap between the outer edge of the supporting portion 56 and the outer periphery of the smoking article 110 as viewed from the longitudinal direction when the smoking article 110 is accommodated in the chamber 50 is R, the relationship T > R may be satisfied, relative to the thickness T in the radial direction of the flavor source 81 shown in fig. 2. In this case, it is possible to suppress inward spreading of air flowing in from near the outer periphery of the smoking article 110, thereby allowing air to be provided more efficiently to the aerosol source. It should be noted that the size R of the gap as referred to here refers to the size of the gap in the radial direction including the center O of the chamber 50 or smoking article 110 in a cross section perpendicular to the longitudinal direction.
When, as in the present embodiment, the smoking article 110 has a tip plug 140, the supporting portion 56 is configured to be in contact with the tip plug 140 to support the smoking article 110, as shown in fig. 7. In this case, since the supporting portion 56 can be prevented from coming into contact with the relatively fragile flavor source 81, it is possible to prevent the flavor source 81 from being destroyed.
Here, the length of the tip plug 140 in the longitudinal direction is preferably 10 mm or less. In this case, reducing the length of the tip plug 140 makes it possible to suppress diffusion, in the tip plug 140, of air that has flowed in from the tip of the smoking article 110 or air introduced from the openings 119. As a result, air that has been inhibited from flowing into the void portion 114 by the supporting portion 45, or air introduced from the openings 119, may be suppressed from diffusing in the tip plug 140 and flowing into the void portion 114. It should be noted that the length of the tip plug 140 is more preferably 8 mm or less, and even more preferably 5 mm or less.
Furthermore, the tip plug 140 preferably includes a paper filter. In this case, diffusion of air that has flowed into the tip plug 140 may be suppressed in comparison with a case in which an acetate filter or the like is used as the tip plug 140. As a result, air that has been inhibited from flowing into the void portion 114 by the supporting portion 45, or air introduced from the openings 119, may be suppressed from diffusing in the tip plug 140 and flowing into the void portion 114, allowing air to be supplied more reliably to the flavor source 81 located near the outer periphery of the smoking article 110.
In a case in which the flavor inhaler 120 includes the supporting portion 56, as described above, it is preferable that the ratio between the amount of air passing through the flavor source 81 in a predetermined time and the amount of air passing through the void portion 114 in the predetermined time is between 1:0 and 1:3. In this case, air can be reliably supplied to the flavor source 81. Furthermore, since air is allowed to pass through the void portion 114, the air passing through the void portion 114 may function to cool or dilute the vapor or aerosol. It should be noted that if the proportion of air passing through the flavor source 81 is 100% of the total (i.e., the above ratio is 1:0), it is preferable to provide a separate air introduction opening (vf) in the smoking article 110 for the purpose of adding a vapor or aerosol cooling function.
Also, when the smoking article 110 is accommodated in the chamber 50, the area of the supporting portion 56 as viewed from the longitudinal direction (i.e. the area of the supporting portion 56 shown in fig. 8) is preferably greater than the area of the void portion 114 as viewed from the longitudinal direction (i.e. the area of 114 shown in fig. 8). In this case, by arranging that the supporting portion 56 sufficiently overlaps the void portion 114 when viewed from the longitudinal direction, inflow, into the void portion 114, of air that has flowed in from the tip of the smoking article 110 can be suppressed (inhibited).
If the supporting portion 56 supports only the flavor source 81 (or the tip plug 140), pressure is applied locally, and there is thus a risk of deformation of the flavor source 81 (or the tip plug 140). For this reason, as shown in fig. 8, the supporting portion 56 preferably has protruding portions 56a that extend in a direction orthogonal to the longitudinal direction. The protruding portions 56a may overlap a portion of the outer periphery of the smoking article 110 (for example, the wrapper 118) as viewed from the longitudinal direction when the smoking article 110 is accommodated in the chamber 50.
In this case, the protruding portions 56a may support the wrapper 118 of the smoking article 110. As a result, since the protruding portions 56a are in contact with the outer periphery (for example, the wrapper 118) of the smoking article 110, the supporting portion 56 can support the smoking article 110 more stably and inhibit deformation of the flavor source 81 (or the tip plug 140) to a greater extent than if the supporting portion supports only the flavor source 81 (or the tip plug 140). In the example shown in fig. 8, the protruding portions 56a extend toward the voids 67 (air flow passages), but the configuration is not limited thereto, and the protruding portions 56a may equally extend toward the pressing portion 62. In this case, it is possible to suppress inhibition of the flow of air in the air flow passages by the protruding portions 56a.
Fig. 9 is a longitudinal cross-section view of the chamber 50 of the flavor inhaler 120 according to another embodiment. As shown, the flavor inhaler 120 according to the other embodiment has a tubular member 59 extending to the void portion 114 when the smoking article 110 is accommodated in the chamber 50. This tubular member 59 is configured to introduce air into the void portion 114. As a result, since air can be introduced into the void portion 114 through the tubular member 59, cooling of the vapor or aerosol generated from the flavor source 81 can be promoted. In the illustrated example, one end of the tubular member 59 extends into the void portion 114 and the other end is configured to communicate with the outside of the chamber 50 to introduce air from outside the chamber into the void portion 114. However, the configuration is not limited thereto, and the tubular member 59 may be configured to communicate with a space inside the chamber 50 to introduce air from inside the chamber 50 into the void portion 114. The tip plug 140 may be formed so that the tubular member 59 can be inserted therein. Alternatively, the tip plug 140 may already have an opening through which the tubular member 59 is inserted. It should be noted that even if the tip plug 140 has this opening, the flavor source 81 of the flavor generating body 80 is not exposed through the opening, so spillage of the flavor source 81 through the opening can be suppressed.
Fig. 10 is a schematic cross-sectional view of a smoking article 110 according to another embodiment. Specifically, fig. 10(a) is a schematic cross-sectional side view of the smoking article 110 according to the other embodiment. Fig. 10(b) is a plan view as viewed in the direction of the arrows b-b in fig. 10(a). The smoking article 110 shown in fig. 10 differs from the smoking article 110 shown in fig. 2 only in that it includes an inhibiting portion 142. Other configurations and functions are the same as those described for the smoking article 110 shown in fig. 2, and descriptions thereof are omitted. The inhibiting portion 142 is located upstream of the flavor source 81 and is configured to inhibit the inflow of air into the void portion 114 while allowing air to be introduced into the flavor source 81 from the tip of the smoking article 110. With respect to a flavor source 81 that is partially provided in a direction perpendicular to the longitudinal direction, the inhibiting portion 142 allows air from the tip of the smoking article 110 to be preferentially introduced into the flavor source 81 while inhibiting the inflow of air into the void portion 114. This allows vapor or aerosol containing the flavor generated by the flavor source 81 to be delivered efficiently to the user.
Also, as shown, the inhibiting portion 142 preferably overlaps at least a portion of the void portion 114, as viewed from the longitudinal direction of the smoking article 110. In this case, it possible to inhibit the inflow of air from the tip of the smoking article 110 directly into the void portion 114. The inhibiting portion 142 more preferably overlaps the entire the void portion 114, as viewed from the longitudinal direction of the smoking article 110. In the example shown in fig. 10, the inhibiting portion 142 overlaps the void portion 114 so as to substantially coincide with the void portion 114 when viewed in the longitudinal direction of the smoking article 110.
As shown in fig. 10(b), if the size of a gap between the inhibiting portion 142 and the outer periphery of the smoking article 110 as viewed from the longitudinal direction is R, the relationship R > T may be satisfied, relative to the thickness T in the radial direction of the flavor source 81 shown in fig. 2. In this case, since the amount of air flowing in from the tip of the smoking article 110 can be increased, more aerosol generated from the flavor source 81 can be supplied.
Alternatively, if the size of a gap between the supporting portion 56 and the outer periphery of the smoking article 110 as viewed from the longitudinal direction is R, the relationship T > R may be satisfied, relative to the thickness T in the radial direction of the flavor source 81 shown in fig. 2. In this case, it is possible to suppress inward spreading of air flowing in from near the outer periphery of the smoking article 110, thereby allowing air to be provided more efficiently to the aerosol source. It should be noted that the size R of the gap as referred to here refers to the size of the gap in the radial direction including the center O of the smoking article 110 in a cross section perpendicular to the longitudinal direction.
Also, the area of the inhibiting portion 142 as viewed from the longitudinal direction is preferably greater than the area of the void portion 114 as viewed from the longitudinal direction. In this case, the area of the inhibiting portion 142 is greater than the area of the void portion 114 in the direction in which air flows. As a result, by arranging that the inhibiting portion 142 sufficiently overlaps the void portion 114 when viewed from the longitudinal direction, inflow, into the void portion 114, of air that has flowed in from the tip of the smoking article 110 can be suppressed (inhibited). It should be noted that the area of the inhibiting portion 142 or the void portion 114 as referred to here refers to the area of the largest cross-section among cross-sections orthogonal to the longitudinal direction.
As shown in fig. 10, the inhibiting portion 142 is preferably provided with the tip plug 140, located upstream of the flavor source 81. Although the inhibiting portion 142 may, for example, be disposed embedded in the void portion 114 of the smoking article 110 if there is no tip plug 140, it is easier to provide the inhibiting portion 142 if the smoking article 110 includes the tip plug 140.
As shown in fig. 10, the tip plug 140 may have a recessed portion 143. In this case, the inhibiting portion 142 preferably fills the recessed portion 143. As a result, since protrusion of the inhibiting portion 142 from the tip plug 140 is suppressed, the inhibiting portion 142 can be provided without any substantial difference in appearance from a conventional smoking article 110. It should be noted that even when the recessed portion 142 is filled with the inhibiting portion 142, the inhibiting portion 142 may be provided so as to project (or protrude) from the recessed portion 143. In the example shown in fig. 10, the inhibiting portion 142 fills the recessed portion 143 so as to substantially coincide with the recessed portion 143. Alternatively, the inhibiting portion 142 may be provided on the surface of the tip plug 140.
Preferably, the material constituting the inhibiting portion 142 provided on the tip plug 140 is a flame-retardant material. Specifically, for example, the inhibiting portion 142 is preferably a heat-hardening or naturally hardening glue, and more specifically, is preferably formed from at least one of the group consisting of carboxymethyl cellulose (CMC), polyvinyl alcohol (PVA), ethylene-vinyl acetate (EVA) copolymer resin, and modified starch. In this case, in particular when a readily combustible material such as a paper filter is used for the tip plug 140, burning of the smoking article can be inhibited even if used by the user in an unintended manner. However, the configuration is not limited thereto, and if the inhibiting portion 142 is provided in the tip plug 140, it may, for example, be formed of a material that is less air permeable than the tip plug 140.
Meanwhile, in yet another embodiment, the tip plug 140 shown in fig. 10 may be provided with a high-density part 142a and a low-density part 144. In this case, the high-density part 142a may constitute the inhibiting portion 142. As a result. since the inflow of air from the low density portion 144 to the high density portion 142a is suppressed, the inhibiting portion 142 can be configured using the tip plug alone 140, without attaching another member to the tip plug 140.
In a case in which the flavor inhaler 110 includes the inhibiting portion 142, as described above, it is preferable that the ratio between the amount of air passing through the flavor source 81 in a predetermined time and the amount of air passing through the void portion 114 in the predetermined time is between 1:0 and 1:3. In this case, air can be reliably supplied to the flavor source 81. Furthermore, since air is allowed to pass through the void portion 114, the air passing through the void portion 114 may function to cool or dilute the vapor or aerosol. It should be noted that if the proportion of air passing through the flavor source 81 is 100% of the total (i.e., the above ratio is 1:0), it is preferable to provide a separate air introduction opening (vf) in the smoking article 110 for the purpose of adding a vapor or aerosol cooling function.
A method for producing the smoking article 110 shown in fig. 10 will now be described. First, the flavor source 81 that generates a flavor is prepared. At this time, the void portion 114 is formed so as to be adjacent to the flavor source 81 in a direction perpendicular to the longitudinal direction. Next, the inhibiting portion 142 is formed in the smoking article 110. At this time, the inhibiting portion 142 may be formed in the tip plug 140 as shown in fig. 10. Also, if the smoking article 110 does not include a tip plug 140, the inhibiting portion 142 may be provided in the void portion 114.
Fig. 11 is a schematic cross-sectional side view of a smoking article 110 according to yet another embodiment. It should be noted that fig. 11 shows a state in which the smoking article 110 is positioned in a desired position in the chamber 50. The smoking article 110 shown in fig. 11 differs from the smoking article 110 shown in fig. 2 only in that it includes a sealing member 146. Other configurations and functions are the same as those described for the smoking article 110 shown in fig. 2, and descriptions thereof are omitted.
As shown in fig. 11, the smoking article 110 has a sealing member 146 that seals the upstream end face of the tip plug 140. Most of the air introduced from the upstream end face of the tip plug 140 can pass through the void portion 114 inside the tubular flavor source 81. According to the smoking article 110 shown in fig. 11, since air is prevented from flowing in from the upstream end face of the tip plug, air can be efficiently supplied to the flavor source 81 through the openings provided 119 in the wrapper 118.
The sealing member 146 is preferably a heat-hardening or naturally hardening glue, and more specifically, is preferably formed from at least one of the group consisting of carboxymethyl cellulose (CMC), polyvinyl alcohol (PVA), ethylene-vinyl acetate (EVA) copolymer resin, and modified starch. In this case, since the sealing member 146 is formed of a relatively non-combustible material, combustion of the end face of the tip plug 140 can be suppressed even if the user accidentally attempts to ignite the tip plug 140 of the smoking article 110. The configuration is not limited thereto, and a paper or aluminum sheet, etc., having a coating that suppresses ignition may be used as the sealing member 146. Further, the sealing member 146 may cover the entire upstream end face of the tip plug 140, or may cover only a part thereof.
It should be noted that if the smoking article 110 includes the sealing member 146, the chamber 50 does not need to include the supporting portion 56, as shown in fig. 11, since air is not introduced from the tip of the smoking article 110. The illustrated smoking article 110 may further include the inhibition portion 142 or the tip plug 140 including the high density portion 142a and the low density portion 144, as shown in fig. 10.
A method for producing the flavor generating body 80 shown in fig. 2, etc., will now be described. Fig. 12 is a schematic diagram showing a process for producing the flavor generating body 80. The method for producing the flavor generating body according to the present embodiment comprises: a supply step for supplying the flavor sheet 81; a step for disposing the flavor sheet 81 on the outer surface of the supporting body 82; and a step for covering the outer surface of the flavor sheet 81 disposed on the outer surface of the supporting body 82 with the cover sheet 83. This makes it possible to produce a flavor generating body 80 in which the flavor sheet 81 is supported by the supporting body 82 and is covered with the cover sheet 83. As a result, if, for example, a tubular supporting body 82 is used, a tubular flavor generating body 80 can be produced, as shown in fig. 2, etc., and if a plate-shaped supporting body 82 is used, a plate-shaped flavor generating body 80 can be produced. Furthermore, since the flavor sheet 81 is disposed on the outer surface of the supporting body 92, the flavor sheet 81 can be reliably disposed between the supporting body 82 and the cover sheet 83. In other words, unintended penetration of the flavor sheet 81 to the inside the supporting body 82 can be suppressed. The method will now be described in more detail.
First, the flavoring sheet 81 is prepared. As shown, the flavor sheet 81 is preferably prepared wrapped in a roll shape. This allows the arrangement space for the flavor sheet 81 to be reduced, and also allows the flavor generating body 80 to be produced continuously. As shown, the flavor sheet 81 is unrolled in a first direction C1 and placed on the outer surface of the supporting body 82. At this time, it is preferable that at least a portion of the flavor sheet 81 is creped and the creped flavor sheet 81 is arranged on the outer surface of the supporting body 82. In this case, the surface area of the flavor sheet 81 can be increased by crimping the flavor sheet 81 by means of the creping treatment to form wrinkles, thereby making it possible to increase the flavor or aerosol generated from the flavor generating body 81. Alternatively, it is preferable that at least a portion of the flavor sheet 81 is slit, and the slit flavor sheet 81 is arranged on the outer surface of the supporting body 82. In this case, the surface area of the flavor sheet 81 can be increased by forming slits in the flavor sheet 81 by slitting, thereby making it possible to increase the flavor or aerosol generated from the flavor generating body 80. The flavor sheet 81 may be slit after being crimped. In this case, the surface area of the flavor sheet 81 can be increased further. When a portion of the flavor sheet 81 is slit, portions of the flavor sheet 81 remain connected to one another, making it possible to suppress extreme separation of parts of the flavor sheet 81 when the flavor generating body 80 is produced.
Specifically, as shown in fig. 12, a pair of creping or slitting rollers 76 are provided downstream of the rolled-up flavor sheet 81. The flavor sheet 81 may be conveyed so as to pass between the pair of creping or slitting rollers 76, to be creped or slit.
If the flavor sheet 81 is creped or slit, the production method according to the present embodiment preferably includes a width suppressing step for suppressing an increase in the width of the flavor sheet 81 associated with the creping or slitting. Fig. 13B and fig. 13B are schematic diagrams showing the width suppressing step. When the flavor sheet 81 is creped or slit, the width of the flavor sheet 81 tends to increase. Therefore, by passing the flavor sheet 81 between a pair of guides 75 that extend in the conveying direction of the flavor sheet 81 and are spaced apart in the width direction, for example, as shown in fig. 13A and fig. 13B, an increase in the width of the flavor sheet 81 can be suppressed. As a result, if a tubular supporting body 82 is used, for example, overlapping of the flavor sheet 81 when the flavor sheet 81 is wrapped around the supporting body 82 can be suppressed. Also, if a plate-shaped supporting body 82 is used, for example, an increase in the size of the flavor sheet 81 and an increase in the size of the flavor generating body 80 can be suppressed.
In the example shown in fig. 13A, the width suppressing step is performed after the creping treatment of the slitting. In this case, it is possible to prevent the width suppressing step from affecting the creping treatment or the slitting, and therefore the flavor sheet 81 can be creped or slit as desired in the creping step or the slitting step. Specifically, in the example shown in fig. 13A, a pair of tapered portions 75a that accept the flavor sheet 81 of which the width has been increased by the creping treatment or the slitting are provided upstream of the pair of guides 75. The width between the pair of tapered portions 75a gradually decreases toward the pair of guides 75.
In the example shown in fig. 13B, the width suppressing step is performed simultaneously with the creping treatment or the slitting. In this case, the time required to perform the width suppressing step can be reduced. Specifically, as shown in fig. 13B, the guides 75 extend to a position between the pair of creping or slitting rollers 76, and sandwich the flavor sheet 81 in the width direction before being creped or slit. It should be noted that the width suppressing step shown in fig. 13A and fig. 13B may be performed by means other than the guides 75.
In the production method according to the present embodiment, a plurality of flavor sheets 81 may be supplied. In this case, the provision of a plurality of flavor sheets 81 in the flavor generating body 80 makes it possible to increase the amount of flavor or aerosol generated from the flavor generating body 80, or to increase the time during which the aerosol can be supplied (the number of puffs). Also, each of the plurality of flavor sheets 81 may contain a different flavor component. In this case, it is possible to produce a flavor generating body 80 that provides a plurality of flavor components to the user. Also in this case, a flavor source can be designed by combining a plurality of flavor sheets 81 in accordance with the intended purpose. When subjecting a plurality of flavor sheets 81 to at least one of crimping and slitting treatments, said treatments may be performed for each flavor sheet 81 or may be performed on a stack of a plurality of flavor sheets 81. The plurality of flavor sheets 81 may each have a different width.
Also, as shown in fig. 12, the cover sheet 83 is prepared. As shown, the cover sheet 83 is preferably prepared wrapped in a rolled state. This allows the arrangement space for the cover sheet 83 to be reduced, and also allows the flavor generating body 80 to be produced continuously. The cover sheet 83 is supplied so as to cover the outer surface of the flavor sheet 81 arranged on the outer surface of the supporting body 82. In the present embodiment, the production method preferably comprises a shaping step for shaping the flavor sheet 81, the supporting body 82 and the cover sheet 83 into a tubular shape. In this case, a tubular flavor generating body 80 can be produced. In the example shown in fig. 12, the tubular supporting body 82 is conveyed in the first direction C1, and the flavor sheet 81 and the cover sheet 83 are wrapped around the tubular supporting body 82 to produce the tubular flavor generating body 80. However, the configuration is not limited thereto, and the flavor sheet 81 and the cover sheet 83 may be overlaid on a flat supporting body 82 and then wrapped around a core such as a mandrel to produce the tubular flavor generating body 80. Also, the flat supporting body 82, the flavor sheet 81 and the cover sheet 83 need not be shaped into a tubular shape, and a flat flavor generating body 80 may be produced. Furthermore, the supporting body 82 may also be supplied as a continuous body as shown in fig. 12, or supporting bodies 82 of a predetermined length may be supplied at regular intervals.
As shown in fig. 12, an adhesive application device 77 may be disposed downstream of the rolled cover sheet 83 to apply adhesive to the cover sheet 83. In this case, it is preferable to dry the adhesive after the outer surface of the flavoring sheet 81 has been covered with the cover sheet 83. This allows the cover sheet 83 to be fixed relative to the flavor sheet 81. It should be noted that when producing a tubular flavor generating body 80, for example, the cover sheet 83 may be wrapped around the flavor sheet 81, and layers of the cover sheet 83 may be adhered to one another using the adhesive. Also, when producing a plate-shaped flavor generating body 80, for example, the cover sheet 83 may be adhered to the flavor sheet 81 using the adhesive. Specifically, in the example shown in fig. 12, a dryer 78 is provided to dry the adhesive after the cover sheet 83 has been wrapped around the outer surface of the flavor sheet 81.
If the ends of the flavor sheet 81 wrapped around the supporting body 82 overlap, it is less likely that flavor or aerosol will be generated from the overlapping part. For this reason, if the supporting body 82 is tubular, as shown in fig. 12, it is preferable to supply the flavor sheet 81 that has a width which is less than the outer peripheral length of the supporting body 82. In this case, since the flavor sheet 81 has a width that is less than the outer peripheral length of the supporting body 82, overlapping of the ends of the flavor sheet 81 wrapped around the tubular supporting body 82 can be suppressed.
Furthermore, the method preferably includes a step for cutting a shaped body including the flavor sheet 81, the supporting body 82 and the cover sheet 83, shaped in the shaping step, to a predetermined length. In this case, a flavor generating body 80 having a length for use in the smoking article 110 can be produced. In the example shown in fig. 12, a cutter 79 is provided downstream of the dryer 78. It should be noted that in the present embodiment, a continuous long tubular supporting body 82 is provided, but the configuration is not limited thereto, and a supporting body 82 that has been previously cut to a predetermined length may be supplied. The supporting body 82 in this case may be tubular or plate-shaped.
In the production method shown in fig. 12, when the flavor sheet 81 is slit, the flavor sheet 81 is preferably conveyed in the first direction C1 and slits are formed along the conveying direction (first direction C1) of the flavor sheet 81. In this case, since the slit is formed along the conveying direction of the flavor sheet 81, the slit can be formed while conveying the flavor sheet 81, and the flavor sheet 81 can be silt continuously. Also, slits may be formed in the flavor sheet 81 over the entire length of the flavor sheet 81 in the conveying direction (first direction C1). In this case, the flavor sheet 81 is divided into a plurality of sheets that extend in the conveying direction.
Embodiments of the present invention were described above, but the present invention is not limited to those embodiments, and various modifications are possible within the scope of the technical concept disclosed in the claims, specification and drawings. Moreover, any shape or material not directly stated in the specification or drawings is also within the scope of the technical concept of the invention of this application, provided that it exhibits the action and effect of the invention of this application. For example, in the above embodiments, the flavor inhaler 120 has a configuration in which air flows in what is known as a counterflow manner, but the configuration is not limited thereto and a configuration in which the air flows in what is known as a bottom-flow an airflow arrangement may be employed in a bottom-flow manner may also be adopted. The invention may also be applied to what is known as a centrally-heated type (internally-heated type) flavor inhaler 120. In this case, a pin-type or blade-type heating portion of the flavor inhaler 120 may be inserted into the void portion 114 of the smoking article 110. The heating method of the flavor inhaler 120 employed in the present invention is not limited to a resistive heating method, but may be an induction heating method, or a microwave heating method, etc.

REFERENCE SIGNS LIST

80:: Flavor generating body

81:: Flavor sheet
82:: Supporting body
83:: Cover sheet
S1:: Space

Claims

A method for producing a flavor generating body, the method comprising:
a supply step for supplying a flavor sheet;

a step for disposing the flavor sheet on an outer surface of a supporting body; and

a step for covering the outer surface of the flavor sheet disposed on the outer surface of the supporting body with a cover sheet.
The production method as claimed in claim 1, including:
a creping step for applying creping treatment to at least a portion of the flavor sheet; and

a step for disposing the flavor sheet that has been subjected to the creping treatment on the outer surface of the supporting body.
The production method as claimed in claim 2, including:
a width suppressing step for suppressing an increase in the width of the flavor sheet associated with the creping treatment.
The production method as claimed in claim 3, including:
the width suppressing step is carried out after the creping treatment.
The production method as claimed in claim 3, including:
the width suppressing step is carried out simultaneously with the creping treatment.
The production method as claimed in any one of claims 1 to 5, including
a shaping step for shaping the flavor sheet, the supporting body and the cover sheet into a tubular shape.
The production method as claimed in claim 6, including:
a step for cutting a shaped body including the flavor sheet, the supporting body and the cover sheet, shaped in the shaping step, to a predetermined length.
The production method as claimed in any one of claims 1 to 7, including
a step for applying an adhesive to the cover sheet; and

a step for covering the outer surface of the flavor sheet with the cover sheet and then drying the adhesive.
The production method as claimed in any one of claims 1 to 8, wherein
the supply step includes supplying a plurality of the flavor sheets.
The production method as claimed in claim 9, wherein
each of the plurality of flavor sheets contains a different flavor component.
The production method as claimed in any one of claims 1 to 10, wherein
the supporting body is tubular; and

the supply step includes supplying the flavor sheet that has a width which is less than the outer peripheral length of the supporting body
A flavor generating body comprising: a supporting body;
a flavor sheet disposed on an outer surface of the supporting body; and

a cover sheet covering the outer surface of the flavor sheet.
The flavor generating body as claimed in claim 12, wherein
the flavor sheet is crimped.
The flavor generating body as claimed in claim 12 or 13, wherein:
the flavor sheet is disposed on the outer surface of the supporting body and is formed into a tubular shape; and

the length in the peripheral direction of a region in which the flavor sheet overlaps itself on the outer surface of the supporting body is 30% or less of the peripheral length of the flavor sheet.
The flavor generating body as claimed in any one of claims 12 to 14, wherein
a plurality of the flavor sheets are arranged in a laminated manner on the outer surface of the supporting body.
The flavor generating body as claimed in claim 15, wherein
each of the plurality of flavor sheets contains a different flavor component.
The flavor generating body as claimed in any one of claims 12 to 16, wherein
the flavor sheet is a sheet that contains tobacco.
The flavor generating body as claimed in claim 17, wherein
the sheet containing tobacco is a paper sheet, a cast sheet, or a laminated sheet.
The flavor generating body as claimed in any one of claims 12 to 16, wherein the flavor sheet is a non-tobacco sheet containing an aerosol source.
The flavor generating body as claimed in any one of claims 12 to 19, wherein the filling amount of the flavor sheet is 50-300 mg.
The flavor generating body as claimed in any one of claims 12 to 20, wherein the supporting body is formed of an air-impermeable material.
The flavor generating body as claimed in claim 21, wherein
the material forming the supporting body has an air permeability of 0 c.u.
The flavor generating body as claimed in any one of claims 12 to 22, wherein the supporting body is a hollow tube.
The flavor generating body as claimed in claim 23, wherein
the supporting body includes a paper tube.
The flavor generating body as claimed in any one of claims 12 to 24, wherein the cover sheet has an air permeability of 0-60 c.u.
The flavor generating body as claimed in any one of claims 12 to 25, wherein the cover sheet has a basis weight of 10-100 gsm.
The flavor generating body as claimed in any one of claims 12 to 26, wherein the cover sheet has a density of 0.5-1.5 gsm.
The flavor generating body as claimed in any one of claims 12 to 27, wherein the void ratio of a space between the supporting body and the cover sheet is 20-50%.
The flavor generating body as claimed in any one of claims 12 to 28, wherein
the ratio of the surface area of the flavor sheet to the surface area of the outer surface of the supporting body is greater than 2 and equal to or less than 16.