JP7087136B2 - Tobacco filling for non-combustible heated smoking articles - Google Patents

Description

The present invention relates to a tobacco filler for a non-combustible heated smoking article used by filling the non-combustible heated smoking article.

In recent years, instead of cigarettes, non-combustion type heated smoking articles that allow you to enjoy the flavor without burning cigarettes have been developed, and as a typical example, components that generate flavor components and aerosols inside pod-shaped containers. There are known ones that are filled with and used, and ones that have a heat source at the tip.
Further, in such a non-combustion type heated smoking article, a technique of adding an acid to a filling material has also been reported (see Patent Documents 1 to 3).

International Publication No. 2014/199008 U.S. Patent Application Publication No. 2015/0020820 U.S. Patent Application Publication No. 2014/0345631

In smoking using non-combustion type heated smoking articles, the amount of evaporation of the flavoring component may be insufficient as compared with the cigarette, or a so-called "flavoring taste inhibition feeling" may be felt.
INDUSTRIAL APPLICABILITY The present invention can suppress a decrease in the amount of evaporation of a flavor component in a form of heating a non-combustion type heated smoking article, particularly a filling containing tobacco chopped, and can suppress a "flavor inhibition feeling". It is an object of the present invention to provide a tobacco filling for a combustion-type heated smoking article.

As a result of diligent studies to solve the above-mentioned problems, the present inventors can suppress a decrease in the amount of evaporation of the flavor component by adding an acid satisfying a specific condition to the tobacco filling, and at the same time, " The present invention has been completed by finding that it is possible to suppress the "flavor-inhibiting feeling".
That is, the present invention is as follows.
<1> A tobacco filling material for non-combustion type heated smoking articles containing tobacco engraving and a liquid that generates an aerosol.
A tobacco filling comprising an acid having a first acid dissociation constant of 4.0 or more and 6.0 or less and a boiling point of 366 ° C. or more and 600 ° C. or less.
<2> The tobacco filling according to <1>, wherein the acid is at least one selected from the group consisting of ascorbic acid, isoascorbic acid, heneicosanoic acid, lignoceric acid, octacosanoic acid, and nonadecane acid.
<3> The tobacco filling according to <1> or <2>, wherein the content of the acid is 0.25% by mass or more and 10% by mass or less of the entire tobacco filling.
<4> The liquid that generates the aerosol contains propylene glycol (PG), <
1> The tobacco filling according to any one of <3>.

According to the present invention, in a non-combustion type heated smoking article in which a filler containing tobacco is heated, it is possible to suppress a decrease in the evaporation amount of a flavor component and suppress a "flavor inhibition feeling". can.

It is sectional drawing which showed the example of the non-combustion type heated smoking article. It is a graph which showed the relationship between the primary acid dissociation constant of an acid and the evaporation amount of a flavor component. It is a graph showing the relationship between the boiling point of an acid having a first acid dissociation constant of 4.0 or more and 6.0 or less and the feeling of inhibition of flavor and taste. It is a graph showing the relationship between the boiling point of an acid having a first acid dissociation constant of 4.0 or more and 6.0 or less and a chemical odor. It is a graph showing the relationship between the acid content and the feeling of inhibition of flavor and taste. It is a graph showing the relationship between the type of liquid that generates an aerosol and the feeling of inhibition of flavor and taste.

In explaining the present invention, specific examples will be given, but the present invention is not limited to the following contents as long as it does not deviate from the gist of the present invention, and can be appropriately modified and carried out.

<Tobacco filling for non-combustible heated smoking articles>
The tobacco filling for non-combustible heated smoking articles (hereinafter, may be abbreviated as "tobacco filling of the present invention"), which is one aspect of the present invention, is a tobacco containing a tobacco engraving and a liquid that generates an aerosol. It is a filler and is characterized by containing an acid having a first acid dissociation constant of 4.0 or more and 6.0 or less and a boiling point of 366 ° C. or more and 600 ° C. or less.
The present inventors have clarified various problems with respect to non-combustion type heated smoking articles, particularly smoking articles in the form of heating a filling containing tobacco engraving.
For example, when an acid is added to a filling containing tobacco (usually including a liquid that generates an aerosol), the amount of evaporation of the flavor component may decrease. It is considered that this is because the added acid permeates the inside of the tobacco carving together with the liquid that generates the aerosol and forms a salt with the flavor component in the tobacco carving. In non-combustion type heated smoking articles with high heating temperature, it is considered that the salt is dissociated by heating and the decrease in evaporation amount of the flavor component can be suppressed by the high temperature, but the non-combustion type with low heating temperature. The effect is considered to be significant in heated smoking articles.
In addition, when smoking using non-combustion type heated smoking articles, cigarettes may receive different stimuli, or may feel a "flavor-inhibiting sensation" that causes physiological spontaneous movements such as "muse". .. It is considered that this is because the packing contains a component that inhibits the flavor, and it is considered that this component volatilizes together with a solvent such as propylene glycol, and a "flavor-inhibiting feeling" is felt. ..
The present inventors correlate the formation of salt by the acid and the flavor component in the tobacco with the first acid dissociation constant (pKa ₁ ), which indicates the strength of the acid, and the first acid dissociation constant is specific. It has been clarified that the formation of salt can be suppressed by selecting an acid in the range, and that it becomes difficult to perceive a chemical odor (chemical odor) by selecting an acid having a boiling point of a specific temperature or higher. That is, by adding "an acid having a first acid dissociation constant of 4.0 or more and 6.0 or less and a boiling point of 366 ° C or more and 600 ° C or less" to the tobacco filling, the evaporation amount of the flavor component can be reduced. They found that it was possible to suppress the "feeling of inhibition of flavor and taste" as well as the "feeling of inhibition of flavor".
The "first acid dissociation constant" means the acid dissociation constant to water at room temperature (25 ° C.).
Further, the "boiling point" means a boiling point at a pressure of 760 mmHg.
Hereinafter, "non-combustible heated smoking article", "tobacco chopped", "liquid generating aerosol", "first acid dissociation constant of 4.0 or more and 6.0 or less, and boiling point of 366 ° C or more and 600 ° C or less". The following acids ”and the like will be described in detail.

The tobacco filling of the present invention is a tobacco filling for a non-combustion type heated smoking article containing a tobacco bite and a liquid that generates an aerosol, but the non-combustion type heated smoking article for filling the tobacco filling of the present invention. The specific structure and the like are not particularly limited, and known ones can be appropriately adopted. Hereinafter, a specific example will be described.
Examples of the non-combustion type heated smoking article include those having a structure like the non-combustion type heated smoking article 10 shown in FIG. FIG. 1 is a cross-sectional view of a cylindrical non-combustion type heated smoking article 10 cut in the longitudinal direction thereof, and has a structure including a pod 103 for containing a battery 101 and a filling 102, a heater 104, and a mouthpiece 105. It has become. The tobacco filler of the present invention is filled in the pod 103, and the aerosol is generated by heating.
The heating temperature of the tobacco filling in the non-combustion type heated smoking article is usually 22 ° C. or higher, preferably 100 ° C. or higher, more preferably 150 ° C. or higher, usually 350 ° C. or lower, preferably 300 ° C. or lower, more preferably 250 ° C. or higher. It is below ° C. If the non-combustion type heated smoking article has a heating temperature within the above range, the problem of "flavor inhibition" is likely to occur, and the characteristics of the tobacco filling of the present invention can be utilized more effectively. can.

Examples of the type of tobacco engraving include yellow species, Burley species, native species, regenerated tobacco, etc., and the sites to be used include leaves (relaxation engraving), stems, veins (middle bone engraving), roots, flowers, etc. Can be mentioned.

The size of the tobacco is not limited, but it is preferable that the equivalent diameter of the sphere is usually 1.5 mm or less by a measurement method using a projected cross-section (for example, a method using Camsizer (Retsch) or the like). Is 0.5 mm or less, and usually 0.01 mm or more.

The tobacco content of the tobacco filler of the present invention is usually 20% by mass or more, preferably 30% by mass or more, more preferably 40% by mass or more, and usually 80% by mass or less, preferably 70% by mass or less. More preferably, it is 60% by mass or less. Within the above range, it becomes easier to suppress a decrease in the amount of evaporation of the aroma taste component, and it is possible to more effectively suppress the “feeling of aroma taste inhibition”.

Examples of the liquid that generates an aerosol include polyhydric alcohols such as glycerin, propylene glycol, triethylene glycol, and tetraethylene glycol; and carboxylic acid aliphatic esters such as methyl stearate, dimethyl dodecanedioate, and dimethyl tetradecanoate. The liquid is not limited to one type, and two or more types may be used in combination.
The liquid that generates the aerosol preferably contains propylene glycol. Propylene glycol is used as a highly safe solution in foods and medical products, and has a low boiling point and is easily vaporized, so that visible smoke can be easily produced. On the other hand, propylene glycol has a high vapor pressure, so that it easily volatilizes in the oral cavity. Therefore, it is considered that the component that inhibits the aroma taste contained in the aerosol tends to volatilize, and as a result, the problem of "feeling of aroma taste inhibition" tends to occur. Therefore, the characteristics of the tobacco filling material of the present invention can be utilized more effectively.

The content of the liquid that generates the aerosol of the tobacco packing of the present invention is usually 20% by mass or more, preferably 30% by mass or more, more preferably 40% by mass or more, and usually 80% by mass or less, preferably 70% by mass. % Or less, more preferably 60% by mass or less. Within the above range, it becomes easier to suppress a decrease in the amount of evaporation of the aroma taste component, and it is possible to more effectively suppress the “feeling of aroma taste inhibition”.

The tobacco filling of the present invention is an acid having a first acid dissociation constant of 4.0 or more and 6.0 or less and a boiling point of 366 ° C. or more and 600 ° C. or less (hereinafter, may be abbreviated as "acid"). However, the specific acid is not particularly limited as long as it satisfies the conditions, and a known acid can be appropriately adopted depending on the intended purpose. Hereinafter, a specific example will be described.
The first acid dissociation constant of the acid is preferably 4.5 or more, preferably 5.5 or less.
The boiling point of the acid is preferably 400 ° C. or higher, preferably 560 ° C. or lower.
Within the above range, the "feeling of inhibition of flavor and taste" can be suppressed more effectively.

Examples of the acid include ascorbic acid, isoascorbic acid, heneicosanoic acid, lignoceric acid, octacosanoic acid, nonadecane acid and the like.
Among these, ascorbic acid, isoascorbic acid and the like are particularly preferable.
With the above, it becomes easier to suppress the decrease in the evaporation amount of the aroma taste component, and it is possible to more effectively suppress the "feeling of aroma taste inhibition".

The acid content of the tobacco filler of the present invention is usually 0.25% by mass or more, preferably 1% by mass or more, and usually 10% by mass or less. Within the above range, it becomes easier to suppress a decrease in the amount of evaporation of the aroma taste component, and it is possible to more effectively suppress the “feeling of aroma taste inhibition”.

The tobacco filling of the present invention contains a tobacco engraving and a liquid that generates an aerosol, but since components such as water normally contained in the tobacco engraving dissolve in the liquid that generates an aerosol, the tobacco filling of the present invention is also used. It can be said that it contains water.
The water content of the tobacco filling of the present invention is usually 5% by mass or more, preferably 7.5% by mass or more, more preferably 10% by mass or more, and usually 30% by mass or less, preferably 30% by mass or more, preferably 5% by mass or more, preferably 7.5% by mass or more, and more preferably 10% by mass or more. Is 25% by mass or less, more preferably 20% by mass or less. Within the above range, it becomes easier to suppress the decrease in the amount of evaporation of the aroma taste component, and the "feeling of aroma taste inhibition" can be more effectively suppressed.

Hereinafter, the present invention will be described in more detail with reference to examples, but the present invention can be appropriately modified as long as it does not deviate from the gist of the present invention.

<Examples 1 to 6, Comparative Examples 1 to 21: Effect of acid dissociation constant and boiling point of acid>
To 100 mg of yellow chopped (made in Japan), 100 mg of a liquid obtained by mixing propylene glycol and glycerin in a ratio of 1: 1 (weight ratio) was added, and 5% by mass of the acid shown in Table 1 was added in terms of mass of the entire composition. To prepare a sample. Tobacco chopped is crushed in advance with a household mixer and then vibrated with a sieve (AS200, manufactured by Rec) for 2 minutes at the condition: amplitude-1.5 mm / "g", and the sieve diameter is 0.5 mm. I used the following:
The prepared sample was installed so as to be attached to a pod dedicated to the product name "Ploom (registered trademark)" sold by Japan Tobacco Inc., and stored under the conditions of 22 ° C. and 60% humidity for 2 days or more. It has been confirmed that the heating temperature (during stable operation) of tobacco when using Ploom is about 160 ° C to 170 ° C by prior measurement using a thermocouple.
In the smoking test, a pod prepared in the plum using a smoking machine (Borgwald, RM-26) was attached, and the amount of evaporation of the flavor component in the initial 10 puff under the specified smoking conditions (55 ml / 2S, smoking interval 30 s). Was measured. In this experiment, nicotine, which is easy to measure, was selected as the component index as the flavor component. For smoke collection, a Cambridge filter pad was used, and the smoke collected on the filter was shaken and extracted with a methanol solvent for 40 minutes, and nicotine was quantified by GC-FID.
The sensory evaluation of the smoking test was carried out by 4 people, and the "flavor-inhibiting feeling" and the "chemical odor" as the acid taste were evaluated on a 7-point scale from 1 to 7. The "chemical odor" refers to a chemical odor, which is an unfavorable odor for humans to smoke. The larger the value, the stronger the chemical odor. In the results of this example, when the evaluation values of the flavor inhibition feeling and the chemical odor were 2 or less, the values were sufficient for the evaluator to discriminate the difference, and the region was defined as having an excellent effect. The evaluation was based on the feeling felt while smoking.
Table 1 shows the physical characteristics of the acid, the amount of evaporation of the flavor component, and the results of the sensory evaluation.

FIG. 2 shows a graph showing the relationship between the first acid dissociation constant of the acid and the amount of evaporation of the flavor component. From FIG. 2, an acid having a small primary acid dissociation constant has a low amount of flavoring component, and when the acid dissociation constant is 4.0 or more, it is almost the same as the amount of flavoring component not added to most acids. The result was obtained. From this result, it was found that the evaporation amount of the flavor component did not decrease by using an acid having a first acid dissociation constant of 4.0 or more. Considering the pH of the acid, the first acid dissociation constant is 6.
.. Since most of them are 0 or less, the ideal range is that the first acid dissociation constant is 4.0 or more and 6.0 or less.
Further, FIG. 3 shows a graph showing the relationship between the boiling point of an acid having a first acid dissociation constant of 4.0 or more and 6.0 or less and the feeling of inhibition of flavor and taste. It was found that when the boiling point exceeds 366 ° C., the feeling of inhibition of flavoring can be reduced in almost all acids, and it was found that the boiling point is important for reducing the feeling of inhibition of flavoring.
Further, FIG. 4 shows a graph showing the relationship between the boiling point of an acid having a first acid dissociation constant of 4.0 or more and 6.0 or less and the chemical odor. It can be seen that an acid having a boiling point of 366 ° C. or higher also has a low chemical odor. If the boiling point of the acid is too high, the amount of release due to heating will be small, so it is considered preferable that the temperature is 600 ° C. or lower.
Based on the above, the taste and aroma are maintained under the condition that the amount of flavor component is maintained by using an acid having a first acid dissociation constant of 4.0 or more and 6.0 or less and a boiling point of 366 ° C or more and 600 ° C or less. It was found that the effect on the taste was small and the feeling of inhibition of flavor and taste could be reduced.

<Examples 7 to 12: Effect of acid content>
The same method as in the previous example was carried out except that the acid content in isoascorbic acid, lignoceric acid and nonadecane acid in the previous example was changed from 5% by mass to 3% by mass and 1% by mass. .. In this evaluation, since the amount of evaporation of the aroma taste component is the same, only the effect on the aroma taste inhibition feeling was focused on.

FIG. 5 shows a graph showing the relationship between the acid content and the feeling of inhibition of flavor and taste. From FIG. 5, it can be confirmed that the effect of the acid is high even when the content is reduced to 1% by mass. This is simply because a highly effective acid is effective even in a small amount. Acids such as isoascorbic acid, lignoseric acid, and nonadecanic acid have a high boiling point, so they evaporate by heating, form an aerosol by condensation, and then stay in the particles. It is expected to be highly effective because it stays inside. When the acid content is excessive, the characteristics of the acid tend to stand out, so the suitable content is considered to be 10% by mass or less.

<Examples 13 to 16, Comparative Examples 22 to 25: Effect of liquid generating aerosol>
The test was carried out in the same manner as in the previous example and the comparative example except that the liquid for generating the aerosol was changed. In this test, in addition to propylene glycol, glycerin, diacetin, and triethyl citrate (TEC) were used as the solvent for the liquid that generates the aerosol, and nonadecanic acid was used as the acid. The results are shown in FIG. It can be seen that when propylene glycol is used, the taste-inhibiting feeling is the highest, and that it is low in other liquids. From this, it can be said that the liquid that generates the aerosol in which the effect is most likely to be exhibited is propylene glycol, and this technique is effective when the total amount or even a small amount of propylene glycol is contained.

The tobacco filling of the present invention can be used for smoking by filling a non-combustion type heated smoking article.

Claims (3)

A tobacco filler for non-combustible heated smoking articles containing tobacco engraving and aerosol-generating liquids.
It contains at least one acid selected from the group consisting of ascorbic acid, isoascorbic acid, heneicosanoic acid, lignoceric acid, octacosanoic acid, and nonadecane acid.
A tobacco filling, characterized in that the content of the aerosol-generating liquid in the tobacco filling is 30% by mass or more. The tobacco filling according to claim 1, wherein the content of the acid is 0.25% by mass or more and 10% by mass or less of the entire tobacco filling. The tobacco filling according to claim 1 or 2, wherein the liquid that generates the aerosol contains propylene glycol (PG).

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