KR20190005225A - Tobacco packing for non-smoking small heating smoking articles - Google Patents

Abstract

A tobacco packing material for a non-smoking small heatable smoking article which can suppress a decrease in evaporation amount of the fragrance ingredient in a non-smoking small heating and smoking article in which the filling material including shiitake is heated, And to provide the above objects.
The addition of an acid having a first acid dissociation constant of not less than 4.0 and not more than 6.0 and a boiling point of not less than 366 DEG C and not more than 600 DEG C to the tobacco filler can suppress the decrease in the evaporation amount of the fragrance ingredient, Can be suppressed.

Description

Tobacco packing for non-smoking small heating smoking articles

The present invention relates to a tobacco filler for a non-smoking, compact, heated smoking article which is used by being filled in a non-smoking small heated smoking article.

In recent years, instead of cigarettes, a non-smoking, small-sized smoking article that tastes incense can be produced without burning a cigarette. Typical examples of the cigarette are a pod-shaped container filled with a component that generates a flavor component and an aerosol And a heat source provided at the tip thereof are known.

Further, in such a non-smoking hot smoking article, a technique of adding an acid to a filling material has also been reported (see Patent Documents 1 to 3).

Patent Document 1: International Publication No. 2014/190079 Patent Document 2: U.S. Patent Application Publication No. 2015/0020820 Patent Document 3: U.S. Patent Application Publication No. 2014/0345631

In the case of smoking using a non-smoking hot smoking article, the evaporation amount of the flavor ingredient may be insufficient compared to the cigarette, or the so-called " flavor inhibition sensation " may be felt.

Disclosure of the Invention The present invention has been made in view of the above problems, and an object of the present invention is to provide a non-smoking hot smoking article, in particular, a smoking article which suppresses the deterioration of the evaporation amount of the flavor ingredient in the form of heating a filling material containing shred tobacco, It is an object of the present invention to provide a tobacco packing for articles.

As a result of intensive investigations to solve the above problems, the present inventors have found that by adding an acid which satisfies a specific condition to a tobacco filler, it is possible to suppress the decrease in the evaporation amount of the fragrance ingredient, Inhibition feeling " can be suppressed, thereby completing the present invention.

That is, the present invention is as follows.

≪ 1 > A tobacco filler for a non-burnable hot smoking article comprising a shigot and a liquid generating an aerosol,

An acid having a first acid dissociation constant of not less than 4.0 and not more than 6.0 and a boiling point of not less than 366 ° C and not more than 600 ° C.

<2> The tobacco filler according to <1>, wherein the acid is at least one selected from the group consisting of ascorbic acid, isoascorbic acid, heneic acid, lignoceric acid, octacosic acid, and nonadecanoic acid.

<3> The tobacco filler 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 total amount of the tobacco filler.

<4> The tobacco filler according to any one of <1> to <3>, wherein the liquid generating the aerosol comprises propylene glycol (PG).

According to the present invention, it is possible to suppress the decrease of the evaporation amount of the fragrance ingredient and to suppress the &quot; fragrance fragrance inhibition &quot; in the non-smoking small heat and smoke article in which the filling material including shiitake is heated.

1 is a cross-sectional view showing an example of a non-smoking hot smoking article;
2 is a graph showing the relationship between the first acid dissociation constant of the acid and the evaporation amount of the fragrance ingredient.
Fig. 3 is a graph showing the relationship between the boiling point of the acid having the first acid dissociation constant of 4.0 or more and 6.0 or less and the inhibition of the incense stickiness.
4 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 chemical smell.
Fig. 5 is a graph showing the relationship between the content of acid and the inhibition of incense stickiness.
6 is a graph showing the relationship between the type of liquid generating aerosol and the inhibition of incense stickiness.

In describing the present invention, a specific example is described, but the present invention is not limited to the following contents as long as the spirit of the present invention does not deviate.

<Tobacco packing for non-smoking small heating smoking articles>

A tobacco filler for a non-smoking hot smoking article, which is an embodiment of the present invention (hereinafter sometimes briefly referred to as &quot; tobacco filler of the present invention &quot;) is a cigarette comprising a tobacco smoke and a liquid for generating an aerosol And an acid having a first acid dissociation constant of not less than 4.0 and not more than 6.0 and a boiling point of not less than 366 ° C and not more than 600 ° C.

The present inventors have made various problems with respect to smoking articles in the form of heating non-smoking hot smoking articles, in particular fillers containing shred tobacco.

For example, when an acid is added to a filler (including a liquid generating an aerosol) containing shred tobacco, the evaporation amount of the fragrance ingredient may be lowered. This is presumably because the added acid penetrates into the inside of the shredded tobacco together with the liquid generating the aerosol to form a fragrance ingredient and salt in the shredded tobacco. In a non-smoking hot smoking article having a high heating temperature, it is considered that the salt is dissociated by heating or a decrease in the evaporation amount of the hot flavor component due to the high temperature is suppressed. However, , The influence is considered to be remarkable.

In addition, in smoking using a non-smoking hot smoking article, there may be a case where the person feels a stimulation different from that of tobacco or feels a physiological spontaneous motion such as &quot; choking &quot; It is considered that this is because the filling contains a component inhibiting the flavor enhancer, and it is considered that the component is volatilized together with a solvent such as propylene glycol to feel a &quot; flavor inhibition feeling &quot;.

The inventors of the present invention have found that the formation of a salt by a flavor ingredient in an acid and a shredded tobacco has a correlation with a first acid dissociation constant (pKa ₁ ) indicating the strength of the acid and suppresses salt formation by selecting an acid having a first acid dissociation constant It is made clear that it is difficult to feel a chemical odor (a chemical odor) by selecting an acid which has a boiling point higher than a specific temperature and an acid which has a boiling point above a certain temperature. That is, by adding "an acid having a first acid dissociation constant of not less than 4.0 and not more than 6.0 and a boiling point of not less than 366 DEG C but not more than 600 DEG C" to the tobacco packing, deterioration of the evaporation amount of the fragrance ingredient can be suppressed, &Lt; Desc / Clms Page number 2 &gt;

The "first acid dissociation constant" means the acid dissociation constant to water at room temperature (25 ° C).

The &quot; boiling point &quot; means the boiling point at a pressure of 760 mmHg.

Quot ;, &quot; liquid generating aerosol &quot;, &quot; acid having a first acid dissociation constant of not less than 4.0 and not more than 6.0 and not more than 366 DEG C and not more than 600 DEG C &quot; do.

The tobacco filler of the present invention is a tobacco filler for a non-smoking hot smoking article comprising a shigot and a liquid generating an aerosol, but the specific structure and the like of the non-smoking hot smoking article for filling the tobacco filler of the present invention are not particularly limited And a known one can be suitably employed. Hereinafter, a specific example will be described.

As the non-smoking hot smoking articles, those having the same structure as the non-smoking hot smoking article 10 shown in Fig. 1 can be cited. 1 is a sectional view of a cylindrical non-smoking small heat and smoking article 10 cut in the longitudinal direction thereof. The pod 103 and the heater 104 for inserting the battery 101 and the packing 102 and the mouthpiece 105). The tobacco filler of the present invention is charged into the pod 103 and aerosols are generated by heating.

The heating temperature of the tobacco packing in the non-smoking small 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 Lt; / RTI &gt; If the heating temperature of the tobacco filler is within the above range, the problem of &quot; flavor inhibition feeling &quot; tends to occur, and the characteristics of the tobacco filler of the present invention can be more effectively utilized.

As a kind of shred tobacco, there can be mentioned a yellow species, a burley species, a native species, a recycled tobacco and the like, and a site to be used is a leaf (relaxation angle), a stem, a vein (middle angle) , Roots, flowers, and the like.

The size of the shred tobacco is not limited, but is usually not more than 1.5 mm, preferably not more than 0.5 mm, by a measuring method using a projection sectional area (for example, a method using Camsizer (Retsch) And is usually 0.01 mm or more.

The content of the tobacco of the tobacco packing of the present invention is usually 20 mass% or more, preferably 30 mass% or more, more preferably 40 mass% or more, and usually 80 mass% or less, preferably 70 mass% And preferably 60 mass% or less. Within the above-mentioned range, it is easier to suppress the decrease in the evaporation amount of the flavor ingredient, and it is possible to more effectively suppress the &quot; flavor inhibition effect &quot;.

Examples of the liquid for generating 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 tetradecanedioate. The liquid is not limited to one kind, and two or more kinds of liquids may be used in combination.

The liquid generating the aerosol preferably contains propylene glycol. Propylene glycol is a highly safe solution and is used in foods and medical products. Since propylene glycol has a low boiling point and is easily vaporized, it is possible to easily produce visible smoke. On the other hand, propylene glycol has a property of being easily volatilized in the oral cavity because of its high vapor pressure. Therefore, the component which inhibits the flavor stomach contained in the aerosol becomes an atmosphere which is easily volatilized, and consequently, it is considered that the problem of &quot; flavor inhibition feeling &quot; is likely to occur. Therefore, the characteristics of the tobacco filler of the present invention can be more effectively utilized.

The content of the liquid generating the aerosol of the tobacco filler of the present invention is usually 20 mass% or more, preferably 30 mass% or more, more preferably 40 mass% or more, and usually 80 mass% or less, preferably 70 mass % Or less, more preferably 60 mass% or less. Within the above-mentioned range, it is easier to suppress the decrease in the evaporation amount of the flavor ingredient, and it is possible to more effectively suppress the &quot; flavor inhibition effect &quot;.

The tobacco filler of the present invention is characterized by containing an acid having a first acid dissociation constant of not less than 4.0 and not more than 6.0 and a boiling point of not less than 366 ° C and not more than 600 ° C (hereinafter may be abbreviated as "acid" in some cases) The specific acid is not particularly limited as long as the condition is satisfied, and a known acid can be appropriately adopted depending on the purpose. Hereinafter, a specific example will be described.

The first acid dissociation constant of the acid is preferably at least 4.5, and preferably at most 5.5.

The boiling point of the acid is preferably 400 占 폚 or higher, and preferably 560 占 폚 or lower.

Within the above-mentioned range, it is possible to more effectively suppress the &quot; flavor inhibition feeling &quot;.

Examples of the acid include ascorbic acid, isoascorbic acid, heneic acid, lignoceric acid, octacosic acid and nonadecanoic acid.

Of these, ascorbic acid and isoascorbic acid are particularly preferable.

In the case as described above, it is easier to suppress the decrease in the evaporation amount of the fragrance ingredient, and it is possible to more effectively suppress the &quot; fragrance fragrance inhibition &quot;.

The content of the acid in the tobacco filler of the present invention is generally 0.25 mass% or more, preferably 1 mass% or more, and usually 10 mass% or less. Within the above-mentioned range, it is easier to suppress the decrease in the evaporation amount of the flavor ingredient, and it is possible to more effectively suppress the &quot; flavor inhibition effect &quot;.

Since the tobacco filler of the present invention contains a liquid that generates shots and aerosols, the components such as water contained in shred tobacco generally elute into a liquid generating an aerosol. Therefore, the tobacco filler of the present invention also contains water It can be said that it contains.

The water content of the tobacco filler of the present invention is generally 5 mass% or more, preferably 7.5 mass% or more, more preferably 10 mass% or more, and usually 30 mass% or less, preferably 25 mass% Or less, more preferably 20 mass% or less. Within the above-mentioned range, it is easier to suppress the decrease in the evaporation amount of the flavor ingredient, and it is possible to more effectively suppress the &quot; flavor inhibition effect &quot;.

Example

EXAMPLES The present invention will be described in more detail with reference to the following examples, but they can be appropriately changed without departing from the gist of the present invention.

<Examples 1 to 6 and Comparative Examples 1 to 21: Influence of first acid dissociation constant and boiling point of acid>

100 mg of a liquid obtained by mixing propylene glycol and glycerin in a ratio of 1: 1 (weight ratio) to 100 mg of yellow ink (Japanese acid) was added, and the acid shown in Table 1 was added in an amount of 5% by mass To prepare a sample. The shredded tobacco was crushed with a domestic mixer and then shaken for 2 minutes at a condition of amplitude-1.5 mm / "g " with a sieve (AS200, manufactured by Retch).

The prepared sample was placed so as to be attached to a pod dedicated to the trade name "Ploom (registered trademark)", which is available from Nippon Dabco Industrial Co., Ltd., and placed in a condition of 22 ° C. and 60% humidity for 2 days or more. In addition, it has been confirmed that the heating temperature (stable operation) of the shred tobacco when using Ploom is about 160 ° C to 170 ° C by preliminary measurement using a thermocouple.

In the smoking test, a pod made in Ploom was installed using a smoking machine (Borgwaldt, RM-26), and the evaporation amount of the fragrance ingredient in the initial 10 puffs under the prescribed smoking condition (55 ml / . In this experiment, nicotine, which is easy to measure as a flavor component, was selected as an ingredient index. The smoke was collected by using a Cambridge filter pad, and the smoke collected in the filter was extracted with a methanol solvent for 40 minutes by shaking, and nicotine was quantitatively determined by GC-FID.

The sensory evaluation of smoking test was carried out with four people, and "chemical smell" as "flavor suppression sense of flavor" and acid taste was carried out by seven step evaluation of 1 to 7. &Quot; Chemical odor &quot; refers to a chemical odor, which is an undesirable odor when a person smokes. The larger the value, the stronger the chemical smell. In the result of the present embodiment, when the evaluation value of the flavor inhibition sense and the chemical odor is 2 or less, the evaluator can sufficiently distinguish the difference, and the effect is excellent. The evaluation described the value in the sense that it felt during smoking.

The physical properties of the acid, the amount of evaporation of the fragrance ingredient, and the sensory evaluation results are shown in Table 1, respectively.

A graph showing the relationship between the first acid dissociation constant of the acid and the evaporation amount of the fragrance ingredient is shown in Fig. From Fig. 2, when the first acid dissociation constant is low, the amount of the flavor ingredient is low, and when the acid dissociation constant is 4.0 or more, the result is obtained that is substantially equivalent to that of the untreated flavor ingredient in most acids. From this result, it was found that the use of an acid having a first acid dissociation constant of 4.0 or more did not cause a decrease in the evaporation amount of the flavor ingredient. Considering the pH of the acid, the first acid dissociation constant is not more than 6.0, and the ideal range is not less than 4.0 and not more than 6.0.

Fig. 3 is a graph showing the relationship between the boiling point of the acid having the first acid dissociation constant of 4.0 or more and 6.0 or less and the inhibition of the incense stickiness. When the boiling point exceeds 366 ° C, it can be understood that the flavor inhibition feeling can be reduced in almost all the mountains, and it is found that the boiling point is important for the reduction of the flavor inhibition feeling.

A graph showing the relationship between the boiling point and the chemical odor of an acid having a first acid dissociation constant of 4.0 to 6.0 is shown in Fig. It can be seen that the acid having a boiling point of 366 ° C or higher also has a lower chemical odor. When the boiling point of the acid is too high, the released amount accompanying the heating becomes a small amount.

From the above, it can be seen that, by using an acid having a first acid dissociation constant of 4.0 or more and 6.0 or less and an acid value of 366 DEG C or more and 600 DEG C or less, it is possible to reduce the influence on flavor and aroma, And it was found that the feeling of inhibiting the smell was reduced.

&Lt; Examples 7 to 12: Influence of acid content >

In the same manner as in the previous example, except that the content of the acid in isoascorbic acid, lignoceric acid, and nonadecanoic acid in the previous example was changed from 5 mass% to 3 mass% and 1 mass% . Further, in this evaluation, since the amount of evaporation of the fragrance ingredient is the same, only the effect on the fragrance disturbance is paid attention.

Fig. 5 is a graph showing the relationship between the content of acid and the inhibition of incense stickiness. From FIG. 5, it can be confirmed that the acid effect is also high even when the content is reduced to 1% by mass. This is because the effect of a high-effective acid is exerted even in a small amount. Since acids such as isoascorbic acid, lignoceric acid and nonadecanoic acid have a high boiling point, they are evaporated by heating, have a property of staying in the particles after forming aerosols by condensation, It is expected that the dilution in the aerosol will result in a high effect. When the content of the acid is excessive, the characteristic of the acid tends to become prominent, so that the content is considered to be 10 mass% or less.

&Lt; Examples 13 to 16 and Comparative Examples 22 to 25: Influence of liquid generating aerosol >

The tests were carried out in the same manner as in the above Examples and Comparative Examples except that the liquid generating the aerosol was changed. In this test, glycerin, diacetin, and triethyl citrate (TEC) were used as a liquid solvent for generating an aerosol, and nonadecanoic acid was used as the acid. The results are shown in Fig. When propylene glycol was used, it was found that the flavor inhibition feeling was the highest, and that in the other liquids was low. From this, it can be said that the present technology is effective when propylene glycol is the liquid that generates the aerosol most easily manifested and contains all or a small amount of propylene glycol.

Industrial availability

The tobacco filler of the present invention can be used for smoking by filling into a non-smoking hot smoking article.

Claims (4)

A tobacco filler for a non-smoking, heated smoking article, comprising a tobacco and a liquid generating an aerosol,
An acid having a first acid dissociation constant of not less than 4.0 and not more than 6.0 and a boiling point of not less than 366 ° C and not more than 600 ° C. The method according to claim 1,
Wherein the acid is at least one selected from the group consisting of ascorbic acid, isoascorbic acid, heneic acid, lignoceric acid, octacosic acid, and nonadecanoic acid. The method according to claim 1 or 2,
Wherein the content of the acid is 0.25 mass% or more and 10 mass% or less of the whole tobacco packing. 4. The method according to any one of claims 1 to 3,
Wherein the liquid generating the aerosol comprises propylene glycol (PG).

Images