TW200848505A - Flavoring beads and cigarette filter - Google Patents
Flavoring beads and cigarette filter Download PDFInfo
- Publication number
- TW200848505A TW200848505A TW096147355A TW96147355A TW200848505A TW 200848505 A TW200848505 A TW 200848505A TW 096147355 A TW096147355 A TW 096147355A TW 96147355 A TW96147355 A TW 96147355A TW 200848505 A TW200848505 A TW 200848505A
- Authority
- TW
- Taiwan
- Prior art keywords
- particles
- film
- fragrance
- perfume
- scented scented
- Prior art date
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- 239000011324 bead Substances 0.000 title abstract 2
- 235000019504 cigarettes Nutrition 0.000 title description 27
- 229920001503 Glucan Polymers 0.000 claims abstract description 8
- 239000002245 particle Substances 0.000 claims description 81
- 239000003205 fragrance Substances 0.000 claims description 63
- 239000010408 film Substances 0.000 claims description 46
- 239000002304 perfume Substances 0.000 claims description 36
- 229920002307 Dextran Polymers 0.000 claims description 29
- 239000007787 solid Substances 0.000 claims description 22
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 claims description 19
- 229940041616 menthol Drugs 0.000 claims description 19
- 235000013599 spices Nutrition 0.000 claims description 16
- 239000012528 membrane Substances 0.000 claims description 9
- 239000013078 crystal Substances 0.000 claims description 7
- 206010036790 Productive cough Diseases 0.000 claims description 6
- 239000000779 smoke Substances 0.000 claims description 6
- 210000003802 sputum Anatomy 0.000 claims description 6
- 208000024794 sputum Diseases 0.000 claims description 6
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 5
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 5
- 235000017803 cinnamon Nutrition 0.000 claims description 5
- 235000000346 sugar Nutrition 0.000 claims description 5
- 240000007154 Coffea arabica Species 0.000 claims description 3
- 235000006679 Mentha X verticillata Nutrition 0.000 claims description 3
- 235000002899 Mentha suaveolens Nutrition 0.000 claims description 3
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims description 3
- 235000016213 coffee Nutrition 0.000 claims description 3
- 235000013353 coffee beverage Nutrition 0.000 claims description 3
- 150000004676 glycans Chemical class 0.000 claims description 3
- 244000018436 Coriandrum sativum Species 0.000 claims description 2
- 235000002787 Coriandrum sativum Nutrition 0.000 claims description 2
- 241000208152 Geranium Species 0.000 claims description 2
- 244000178870 Lavandula angustifolia Species 0.000 claims description 2
- 235000010663 Lavandula angustifolia Nutrition 0.000 claims description 2
- 244000179970 Monarda didyma Species 0.000 claims description 2
- 235000010672 Monarda didyma Nutrition 0.000 claims description 2
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 2
- 244000288784 Posoqueria latifolia Species 0.000 claims description 2
- 244000223014 Syzygium aromaticum Species 0.000 claims description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 2
- 235000013532 brandy Nutrition 0.000 claims description 2
- 235000012907 honey Nutrition 0.000 claims description 2
- 239000001102 lavandula vera Substances 0.000 claims description 2
- 235000018219 lavender Nutrition 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 claims description 2
- 229920001282 polysaccharide Polymers 0.000 claims description 2
- 239000005017 polysaccharide Substances 0.000 claims description 2
- 239000000341 volatile oil Substances 0.000 claims description 2
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 claims 2
- 239000008187 granular material Substances 0.000 claims 2
- 241000894006 Bacteria Species 0.000 claims 1
- 235000002566 Capsicum Nutrition 0.000 claims 1
- 241001672694 Citrus reticulata Species 0.000 claims 1
- 240000002943 Elettaria cardamomum Species 0.000 claims 1
- 241000735332 Gerbera Species 0.000 claims 1
- 239000006002 Pepper Substances 0.000 claims 1
- 235000016761 Piper aduncum Nutrition 0.000 claims 1
- 235000017804 Piper guineense Nutrition 0.000 claims 1
- 244000203593 Piper nigrum Species 0.000 claims 1
- 235000008184 Piper nigrum Nutrition 0.000 claims 1
- 241000220317 Rosa Species 0.000 claims 1
- 229910052799 carbon Inorganic materials 0.000 claims 1
- 235000005300 cardamomo Nutrition 0.000 claims 1
- 239000013039 cover film Substances 0.000 claims 1
- 229930004069 diterpene Natural products 0.000 claims 1
- 150000004141 diterpene derivatives Chemical class 0.000 claims 1
- 239000011343 solid material Substances 0.000 claims 1
- 230000000391 smoking effect Effects 0.000 abstract description 5
- NOOLISFMXDJSKH-KXUCPTDWSA-N (-)-Menthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@H]1O NOOLISFMXDJSKH-KXUCPTDWSA-N 0.000 description 18
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 16
- 239000003610 charcoal Substances 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 11
- 239000006185 dispersion Substances 0.000 description 10
- 235000019634 flavors Nutrition 0.000 description 10
- 229910000019 calcium carbonate Inorganic materials 0.000 description 8
- 239000007864 aqueous solution Substances 0.000 description 6
- 229920002301 cellulose acetate Polymers 0.000 description 6
- 239000000203 mixture Substances 0.000 description 6
- 239000000835 fiber Substances 0.000 description 5
- 238000010438 heat treatment Methods 0.000 description 5
- 238000002156 mixing Methods 0.000 description 5
- 241000533293 Sesbania emerus Species 0.000 description 4
- 238000005469 granulation Methods 0.000 description 4
- 230000003179 granulation Effects 0.000 description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 4
- DNIAPMSPPWPWGF-UHFFFAOYSA-N Propylene glycol Chemical compound CC(O)CO DNIAPMSPPWPWGF-UHFFFAOYSA-N 0.000 description 3
- 239000003995 emulsifying agent Substances 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 239000003094 microcapsule Substances 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- BVKZGUZCCUSVTD-UHFFFAOYSA-N carbonic acid Chemical compound OC(O)=O BVKZGUZCCUSVTD-UHFFFAOYSA-N 0.000 description 2
- 239000010635 coffee oil Substances 0.000 description 2
- 238000001816 cooling Methods 0.000 description 2
- 238000002425 crystallisation Methods 0.000 description 2
- 230000008025 crystallization Effects 0.000 description 2
- 235000011187 glycerol Nutrition 0.000 description 2
- 239000003966 growth inhibitor Substances 0.000 description 2
- 238000002844 melting Methods 0.000 description 2
- 230000008018 melting Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- MSWZFWKMSRAUBD-IVMDWMLBSA-N 2-amino-2-deoxy-D-glucopyranose Chemical compound N[C@H]1C(O)O[C@H](CO)[C@@H](O)[C@@H]1O MSWZFWKMSRAUBD-IVMDWMLBSA-N 0.000 description 1
- 241001674044 Blattodea Species 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000237858 Gastropoda Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 229920002153 Hydroxypropyl cellulose Polymers 0.000 description 1
- 241000282620 Hylobates sp. Species 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- 239000005913 Maltodextrin Substances 0.000 description 1
- 229920002774 Maltodextrin Polymers 0.000 description 1
- 235000014749 Mentha crispa Nutrition 0.000 description 1
- 244000078639 Mentha spicata Species 0.000 description 1
- 240000000249 Morus alba Species 0.000 description 1
- 235000008708 Morus alba Nutrition 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 229920001218 Pullulan Polymers 0.000 description 1
- 239000004373 Pullulan Substances 0.000 description 1
- KJTLSVCANCCWHF-UHFFFAOYSA-N Ruthenium Chemical compound [Ru] KJTLSVCANCCWHF-UHFFFAOYSA-N 0.000 description 1
- 240000000513 Santalum album Species 0.000 description 1
- 235000008632 Santalum album Nutrition 0.000 description 1
- 241000239226 Scorpiones Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 244000263375 Vanilla tahitensis Species 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000011358 absorbing material Substances 0.000 description 1
- MSWZFWKMSRAUBD-UHFFFAOYSA-N beta-D-galactosamine Natural products NC1C(O)OC(CO)C(O)C1O MSWZFWKMSRAUBD-UHFFFAOYSA-N 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 239000000969 carrier Substances 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000945 filler Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 229960002442 glucosamine Drugs 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 239000001863 hydroxypropyl cellulose Substances 0.000 description 1
- 235000010977 hydroxypropyl cellulose Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- LNOZJRCUHSPCDZ-UHFFFAOYSA-L iron(ii) acetate Chemical compound [Fe+2].CC([O-])=O.CC([O-])=O LNOZJRCUHSPCDZ-UHFFFAOYSA-L 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 229940035034 maltodextrin Drugs 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 239000013081 microcrystal Substances 0.000 description 1
- 230000000877 morphologic effect Effects 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000013772 propylene glycol Nutrition 0.000 description 1
- 235000019423 pullulan Nutrition 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000019719 rose oil Nutrition 0.000 description 1
- 239000010666 rose oil Substances 0.000 description 1
- 229910052707 ruthenium Inorganic materials 0.000 description 1
- 235000002020 sage Nutrition 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 238000005979 thermal decomposition reaction Methods 0.000 description 1
- NFSGFYBDMKUQJA-UHFFFAOYSA-N thiatriazol-5-amine Chemical compound NC1=NN=NS1 NFSGFYBDMKUQJA-UHFFFAOYSA-N 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24D—CIGARS; CIGARETTES; TOBACCO SMOKE FILTERS; MOUTHPIECES FOR CIGARS OR CIGARETTES; MANUFACTURE OF TOBACCO SMOKE FILTERS OR MOUTHPIECES
- A24D3/00—Tobacco smoke filters, e.g. filter-tips, filtering inserts; Filters specially adapted for simulated smoking devices; Mouthpieces for cigars or cigarettes
- A24D3/06—Use of materials for tobacco smoke filters
- A24D3/061—Use of materials for tobacco smoke filters containing additives entrapped within capsules, sponge-like material or the like, for further release upon smoking
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24D—CIGARS; CIGARETTES; TOBACCO SMOKE FILTERS; MOUTHPIECES FOR CIGARS OR CIGARETTES; MANUFACTURE OF TOBACCO SMOKE FILTERS OR MOUTHPIECES
- A24D3/00—Tobacco smoke filters, e.g. filter-tips, filtering inserts; Filters specially adapted for simulated smoking devices; Mouthpieces for cigars or cigarettes
- A24D3/06—Use of materials for tobacco smoke filters
- A24D3/14—Use of materials for tobacco smoke filters of organic materials as additive
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
- A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
- A24B15/18—Treatment of tobacco products or tobacco substitutes
- A24B15/28—Treatment of tobacco products or tobacco substitutes by chemical substances
- A24B15/281—Treatment of tobacco products or tobacco substitutes by chemical substances the action of the chemical substances being delayed
- A24B15/283—Treatment of tobacco products or tobacco substitutes by chemical substances the action of the chemical substances being delayed by encapsulation of the chemical substances
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24D—CIGARS; CIGARETTES; TOBACCO SMOKE FILTERS; MOUTHPIECES FOR CIGARS OR CIGARETTES; MANUFACTURE OF TOBACCO SMOKE FILTERS OR MOUTHPIECES
- A24D3/00—Tobacco smoke filters, e.g. filter-tips, filtering inserts; Filters specially adapted for simulated smoking devices; Mouthpieces for cigars or cigarettes
- A24D3/06—Use of materials for tobacco smoke filters
- A24D3/16—Use of materials for tobacco smoke filters of inorganic materials
-
- C—CHEMISTRY; METALLURGY
- C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
- C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
- C11B9/00—Essential oils; Perfumes
Abstract
Description
200848505 九、發明說明: 【發明所屬之技術領域】 〆。本發㈣有關香料粒子及含有該香料粒子之香終用遽 鳴。 【先前技術】 在於絲中所添加之香料中含有做為外部調味料(ca ⑽㈣之第!香料與做為前端香料(t〇pfiav〇r)之第2香料。 :2香料之成分揮發性較高’且易受熱分解。因此,具有 第2香料之祕在其存放中第2香料即揮發,不只吸料 之香味減少,且在具備木炭濾、嘴之祕中,第2香料轉移 至木炭被吸附,使香味更為減少。吸附有第2香料之木炭 會降低去除香菸主流煙中之成分的能力。 日本專利第27_77號說明書揭示以天然多醣類進行 微膠囊化,且將該微膠囊經由所謂润穴埴 祕至細嘴中。由於香料已封入由天然多IS 之被膠囊内,故存放時不會發生香料轉移、揮發,因此, 即使同時使用木錢嘴,也不會使木炭濾嘴降低去除香於 主流煙中之成分的能力。 ▲然而,微化膠囊中之香料係在吸终時需先經由手指壓 今、擦碎(應用外力)後才能品嗜。然而,應用外力甚為不 便’而且經由應用外力而流出之香料無法均勾分布至整個 濾嘴’結果造成吸於時之终味不固定。 【發明内容】 因此,本發明之目的係提供在非吸料能抑制香料之 319817 5 200848505 • .轉移’且在吸菸時無須應用 到香味之香料粒子及香於用渡嘴。 卩4疋地1 ㈣本發明之!態樣,可提供包含 述粒子狀載體所支撐之葡¥ 載體、由别 子—、十up 來糖(伽时)膜、與香料之香料粒 子,刚述曰料猎由前述葡聚糖膜 聚糖膜藉由與香菸主流煙I鈣曰乳放出别述葡 出並夫…二 接觸使該膜至少-部分溶解而放 -U ’日料係由香料粒子所㈣之香料粒子。 f 此外,根據本發明之其他態 _ 香料粒子之香終用遽嘴。 了挺仏3有本發明之 【實施方式】 以下,芬照圖式說明本發明之各種態樣。在所有 中,同樣要素係由同樣符號所表示。 本發明之香料粒子包含粒子狀载體、由前述狀 體所支撐之葡聚糖膜、與香料。夫 另载 香氣放中,义、十、一取丄 3枓猎由葡攻糖膜抑制其 “葡聚糖膜藉由與香終主流煙接觸使該膜至 ^一心溶解而放出其香氣,香料係由㈣粒子所载持。 一在本發明之第1態樣中,葡聚糖膜含有香料,且直接 復盍在粒子狀載體之表面。由第 ^ ^ 弟1 U水形成之香料粒子具 =粒子狀載體與覆盖在前述載體表面之含有香料之葡聚 香料直接罗苗2 2恶心中’香料係固體香料’且該固體 /πΐ 載體之表面後,再將葡聚糖膜覆蓋 ㈣體香2上^第2態樣形成之香料粒子具備有粒子 復盖於别述载體表面所形成之薄荷腦(memhol) 319817 6 200848505 膜、及覆蓋前述薄荷腦膜表面之葡聚糖膜。 本叙明中所使用之粒子狀載體可由碳酸鈣粒子、活性 碳粒子、糖結晶粒子(例如··砂糖)及咖啡豆粒子等構成。 粒子狀載體係平均粒徑在75 # m至2〇〇〇 # m者,例如可適 用平均粒徑為75// m至350 // m者。 葡聚糖膜係由例如··聚三葡萄糖(pullulan)、麥芽糊 精、羥丙纖維素等所構成,為水溶性。 , 香料可使用食品用香料及香菸用香料。此種香料可舉 例^ ·熏衣草、肉桂、小豆蔬、芽菜、丁香、卡蘇皮、肉 =蔻、白檀、佛手柑、天竺葵、蜂蜜精華、玫瑰油、香草、 檸,、_、薄荷、桂皮、香旱芽菜、白蘭地、茉莉、黃 金:、薄荷腦、桂皮(cassia)、香水樹、鼠尾草、綠薄荷、 小回=、青椒、薑、大茴香、胡荽、咖啡等之精油等。 … 第1圖係有關本發明之1態樣之香料粒子1〇之放大示 ,剖:圖。此香料粒子10係在粒子狀載體(核)以之表面覆 (盍上葡聚糖膜14者。在葡聚糖膜14中含有香料。 、含有香料之葡聚糖膜14可由香料與葡聚糖之水溶液 f水分散液等形成。在此水溶液或水分散液中,香料使用 里以相當於葡聚糖重量之屬以下(超過Q%)為佳。葡聚糖 膜14之厚度雖無特別限制,但從吸菸時放出香 〜 觀點來看,以使用相當於最後香料粒子重量之0.25。/^ 5% 之葡聚糖形成之葡聚糖膜為佳。 0 造。 由第1態樣形成之香料粒子可依照例如下述方法制 亦即,將碳酸㈣粒子狀載體放人流動#乾__衣 319817 7 200848505 一面送入例如80°C以下之熱風,同時將含有上述香料之葡 t糖水溶液或水分散液連續性地或間歇性地噴麗在粒子狀 載體之表面上並乾燥。此時,香料之種類係依葡聚糖溶液 之組成使其迅速冷卻。如此,在粒子狀載體之表面上妒成 保有香料之葡聚糖膜。200848505 IX. Description of the invention: [Technical field to which the invention belongs] 〆. The hair (4) of the present invention relates to the fragrance particles and the fragrance containing the perfume particles. [Prior Art] The flavor added to the silk contains as an external seasoning (ca (10) (four)! The second spice of the spice and the front-end spice (t〇pfiav〇r). It is high and is susceptible to thermal decomposition. Therefore, the second fragrance is volatilized during storage, and the flavor of the second fragrance is reduced, and the second fragrance is transferred to the charcoal by the charcoal filter and the secret of the mouth. The adsorption increases the flavor. The charcoal adsorbed with the second fragrance reduces the ability to remove the components in the mainstream cigarette smoke. Japanese Patent No. 27_77 discloses microencapsulation with natural polysaccharides, and the microcapsules are passed through The so-called acupoints are secreted into the fine mouth. Since the perfume has been enclosed in the capsule of the natural multi-IS, the transfer and volatilization of the fragrance will not occur during storage, so even if the coin is used at the same time, the charcoal filter will not be caused. Reduces the ability to remove ingredients that are fragrant in mainstream smoke. ▲However, the fragrance in the microcapsules must be pressed by the fingers and rubbed (applying external force) before the end of the suction. Inconvenient 'and the fragrance that flows out through the application of external force cannot be uniformly distributed to the entire filter'. As a result, the final taste is not fixed when sucking. [Invention] Therefore, the object of the present invention is to provide a non-absorbent-suppressing fragrance. 319817 5 200848505 • Transfers and does not need to apply fragrance to the fragrance particles and fragrance when using smoking. 卩4疋地1 (4) The aspect of the invention can be provided by the particle carrier Portuguese ¥ carrier, from other children -, ten up to sugar (gamma) film, and spice particles with spices, just smashed by the aforementioned glucan film by releasing the cigarette with mainstream cigarette I In addition, the two contacts dissolve the film at least partially, and the -U 'day material is the perfume particles of the fragrance particles (4). f. In addition, according to the other aspect of the invention, the fragrance of the fragrance particles is used for the purpose. [Embodiment] The present invention is described below with reference to the drawings. In the following, the same elements are denoted by the same symbols. The perfume particles of the present invention comprise a particulate load. Body, by the foregoing The dextran membrane supported by the morphological body and the spice. The scent is placed in the scent, and the scent, the scorpion, the sputum, the sputum, the sputum, the glucose membrane, the dextran membrane, the dextran membrane The film is dissolved in a heart to release its aroma, and the fragrance is carried by the (iv) particles. In the first aspect of the invention, the dextran film contains a fragrance and is directly retanning on the surface of the particulate carrier. The perfume particles formed from the water of the first layer of the water are as follows: a particulate carrier and a perfume-containing scented scented scented scented scented scented scented scented scented solid scent After the surface, the dextran film is covered (4). The fragrance particles formed by the second aspect of the body scent 2 are provided with a film of menthol which is formed by covering the surface of the carrier with a particle, and is covered with a film of mulberry 319817 6 200848505. The dextran membrane on the surface of the menthol membrane. The particulate carrier used in the present description may be composed of calcium carbonate particles, activated carbon particles, sugar crystal particles (for example, granulated sugar), coffee bean particles, or the like. In the case where the average particle diameter of the particulate carrier is from 75 #m to 2〇〇〇 #m, for example, an average particle diameter of from 75/m to 350 // m can be applied. The dextran membrane system is composed of, for example, pullulan, maltodextrin, hydroxypropylcellulose, or the like, and is water-soluble. For spices, food flavors and cigarette flavors can be used. Examples of such spices are: lavender, cinnamon, small bean, sprout, clove, casap, meat = cockroach, white sandalwood, bergamot, geranium, honey essence, rose oil, vanilla, lemon, _, mint , cinnamon, fragrant sprouts, brandy, jasmine, gold: menthol, cassia, perfume tree, sage, spearmint, small back =, green pepper, ginger, anise, coriander, coffee, etc. Essential oils, etc. Fig. 1 is an enlarged view showing the fragrance particles of the first aspect of the present invention, and is a cross-sectional view. The perfume particles 10 are coated on the surface of the particulate carrier (core) (the dextran film 14 is contained. The dextran film 14 contains a fragrance. The dextran film 14 containing the fragrance can be condensed by the fragrance. In the aqueous solution or the aqueous dispersion, the fragrance is preferably used in an amount corresponding to the weight of the glucan (more than Q%). The thickness of the dextran film 14 is not particularly special. Restricted, but fragrant from the time of smoking ~ From the point of view, it is preferable to use a dextran film formed by using glucosamine equivalent to 0.25. / 5% of the weight of the final perfume particles. The formed perfume particles can be prepared by, for example, a method in which a carbonic acid (tetra) particulate carrier is placed on a flow side, and a hot air of, for example, 80 ° C or less is supplied while the above-mentioned flavor is contained. The aqueous sugar solution or the aqueous dispersion is continuously or intermittently sprayed on the surface of the particulate carrier and dried. At this time, the type of the fragrance is rapidly cooled by the composition of the dextran solution. Thus, in the particulate carrier On the surface, a dextran film with a fragrance is formed.
由第1態樣形成之香料粒子的香料係包含於透氣性低 之葡聚糖膜内部,故可降低存放時香料之揮發、變質。而 且,在吸於時與香菸主流煙接觸之後,經由香菸主流煙中 之主要高極性成分(水分等)將葡聚糖膜之一部分開始溶 解,且内部所包含之香料成分擴散至主流煙中,而能穩定 地品嘴到香料之香味。本發明之香料粒子無須為了品邊香 味而像微膠囊之情形一樣應用外力。 a曰 一立第2圖係有關本發明之其他態樣之香料粒子之放大 不意剖面圖。此香料粒子20係將粒子狀載體(核)22之全表 面覆蓋上如薄荷腦之固體香料膜24後,再將 以之全表面覆蓋上葡聚糖膜%者。 香抖膜 固I# 2日如後所述’係由將例如薄荷腦之類的 曰;::之結晶經由微粉末化後舆粒子狀載體12混合,再 鶴末附著於粒子狀載體22上, : =體 '上加熱溶融後,—^ 二:二2不使薄荷腦等固體香料成長成柱狀結晶,較 長抑劍^ 料中添加脂肪酸、甘油、丙二醇等結晶成 ^ 1 9卜此結晶成長抑制劑可使 當 香料之重量的。…·。%之量。此外 319817 8 200848505 中亦可含有固體香料以外之香料。 固體香料膜24之厚度並無特別限制,但固體香料膜 較好疋由相當於取後香料粒子重量之工至2㈣的固體香 料形成者為佳。 1葡聚糖膜26可由葡聚糖之水溶液、水分散液等形成。 p :唐膜26之厚度並無特別限制,但是由葡聚糖膜%於 I吸=時之固體香料的保香性及吸料之薄荷腦之釋出能 f 之觀點而言,較好是由相當於最後香料粒子重量之 〇·25%至5%的葡聚糖形成為佳。 、生關於第2態樣之香料粒子,可依照例如下述方法製 ^亦卩將粒子狀載體與固體香料結晶之微粉末、及視 需要加結晶成長抑制劑、其他香料等,以螺條混合機 gibbon mixer)混合·加熱。在混合初期,固體香料結晶之 祕末附著於各粒子狀載體之表面上,經由加熱使溫度達 ,固體香料之融點(例如:薄荷腦約為饥),固體香料結 (日日之U私末即開始溶融。藉由持續攪拌混合,將溶融之固 ’香料均勻塗布於各粒子狀載體之表面。加熱混合後,可 :由例如將螺條混合機罐體冷卻、或者將冷風送入螺條混 合機内,而將粒子狀载體迅速冷卻。經由此冷卻,熔融之 口體曰料產生再結晶化’而以膜狀覆蓋在各粒子狀載體之 表。將此被固體香料膜覆蓋之粒子狀載體放入流動造粒 乾巾例如_面送入4〇。〇以下之熱風,同時間歇性地 复灑葡聚糖之水溶液或葡聚糖之水分散液等,然後冷卻。 如此即在粒子狀載體表面所形成之固體香料膜之表面形 319817 9 200848505 成葡聚糖之薄膜。 後,述在粒子狀載體之表面上塗布固體香料膜 體香料膜,粒子狀载體上喷灑葡聚糖之水:上= ,亚於葡聚糖膜覆蓋固體香料膜 第2態樣之香料粒子。 ❿月匕衣把有關 -罟:=悲樣形成之香料粒子由於粒子狀載體之表面所 :置之固體香料膜係由透氣性低之葡聚糖膜予以覆蓋,: 存放時薄荷㈣會揮發、或被木炭吸附。若經由吸 糖胺-X流煙中之水分等與親水性成分接觸,則因葡聚 以、^域改Μ亚溶解而從下層之固體香料膜釋放出 :二=品嚐到香料之香味。本發明之香料粒子無須為 旨日味而須如微勝囊之情形-樣必須施用外力。 本!X月之香用濾嘴係含有本發明之香料粒子。 香养二-麥,%弟圖及第4圖說明具有本發明之遽嘴之 表示。弟3圖及第4圖中’相同要素係由相同參照符號 嘴之=圖3Γ有關本發明之1態樣之具備濾、嘴之香於(附;慮 ί等之示意剖面圖。附遽嘴之香终30係具備祕 於部32與一般香菸相同。 f 括吉tt於部%之一端附設有遽嘴部34。遽嘴部34係包 341 1 香終部32之—端所設置之木炭滤嘴區段 〃目對於主流煙之流動方向於木炭濾嘴區段之下游侧 319817 10 200848505 端所設置之含有香料粒子之濾嘴區段342。 木厌濾嘴區段341係由將木炭粒子341b分散之,例 ,如,醋酸纖維素纖維341a,以濾嘴捲紙341c包捲而成者, 且為與一般香菸同樣者。 含有香料粒子之濾嘴區段342係將使本發明之香料粒 子FB分散之,例如醋酸纖維素纖維342a,以濾嘴捲紙34孔 包捲而成者。 ,由濾嘴區段3 41及3 4 2組成之濾嘴部3 4係藉由前端紙 、36安裝於香菸部32上。 第4圖係本發明之其他態樣之具備有濾嘴之香菸(附 濾嘴之香菸)40之示意剖面圖。在此附濾嘴之香菸4〇中, 藉由前端紙36安裝於香菸部32上之濾嘴部42係包括··直 接安裝於香菸部32之一端上之木炭濾嘴區段341、與此木 炭濾嘴區段341隔開所設置之無紋飾(plain)濾嘴區段 422 ’且其全體皆由濾嘴捲紙46所包捲。無紋飾滤嘴區段 (422係由例如醋酸纖維素纖維422a之整體組成。在木炭濾 备區段341與無紋飾濾嘴區段422之間的空洞44中係填充 本發明之香料粒子FB。 以下,藉由具體實施例說明本發明,但本發明並非受 該等具體實施例所限定。 (實施例1) 在預先調製之10重量%之聚三葡萄糖水分散液中添 加咖啡油2重量%。將此混合液在乳化機中強力攪拌(乳化 機轉速2500rpm),而製得香料分散液。另一方面,將平均 319817 11 200848505 粒徑250 // m之碳酸鈣粒子100g放入流動造粒乾燥機中, 以0.6m/秒之流速送入75°C之熱風,同時迅速地間歇性 地喷灑(喷灑1分鐘後停止喷灑30分鐘反覆循環)上述香料 分散液,將合計l〇g之香料分散液喷灑在碳酸鈣粒子表面 並乾燥之。然後,迅速地將流動層内之溫度冷卻至室溫, 而得到所需之香料粒子。 (實施例2) 將平均粒徑250 // m之碳酸I弓粒子100g放入流動造粒 、 乾燥機中,以1.0m/秒之流速送入30°C之熱風,同時連 續性地喷灑含有已添加香草醛(vanillin)之香菸用香料1重 量%與聚三葡萄糖9重量%之香料混合水溶液,將合計5g 之混合水溶液喷灑在碳酸鈣粒子表面並乾燥之。然後,迅 速地將熱風溫度降至室溫,且以〇.4m/秒之流速冷卻,而 得所需之香料粒子。 _ (實施例3) r 在預先調製之1〇重量%之聚三葡萄糖水分散液中添 加咖啡油1重量%及卵填脂0.5重量%。將此混合液在乳化 機中強力攪拌(乳化機轉速7500rpm,15分鐘),而製得香 料分散液。另一方面,將粒徑250 // m至1.4mm之粉碎咖 啡豆粒子300g放入轉動流動造粒乾燥機(Freund產業(股) 製SFC—MINI)中,且使底部旋轉格子板以約500rpm、使 造粒防止用攪拌翼以約400rpm旋轉,並以流速0.6m/秒 送入7 5 °C之熱風,而形成粉碎咖啡豆粒子之流動層。然後 將保溫40 °C之上述香料分散液連續性地喷灑至流動層 12 319817 200848505 :一十9〇g之香料仝政液噴麗在咖啡豆粒子之表面並 乾燥之。然後,迅速地將熱風溫度降至室溫,且以MV 秒之流速冷郤’而得所需之香料粒子。 (實施例4) 分別使用在實施例1至3中所得之各香料粒子,製作 如第3圖所示之附濾嘴香菸。在各情形中,添加於濾嘴區 段342中之香料粒子之量最多每l〇mm濾嘴為100mg。此 f等香菸在存放時皆未產生香料之香氣。但是,在吸此菸時 、則能穩定地品嚐到香料之香味。 (實施例5) 將平均粒徑約200/zm之碳酸鈣粒子9〇g、與粉碎薄荷 腦結晶而得之薄荷腦微粉末1〇g、及甘油〇 5g放入螺條混 合機中,一面攪拌混合同時將全體加熱至4〇。〇,且進一步 混合5分鐘。使所有薄荷腦熔化且附著、包覆於碳酸鈣粒 子上,然後將15°C之冷風送入螺條混合機内冷卻。如此, i得到表面已由薄荷腦結晶之膜所覆蓋之碳酸鈣粒子。將具 有此專薄何聪膜之碳酸舞粒子放入流動造粒機中,一面以 l〇m/秒之流速送入4〇。〇之熱風,同時迅速地間歇性地噴 灑聚三葡萄糖之5重量%水溶液,將合計15g之聚三葡萄 糖水溶液喷灑在碳酸鈣粒子上。然後,冷卻至25〇c,而得 所需之薄荷腦香料粒子。 (實施例6) 使用實施例5所得之薄荷腦香料粒子,製作如第3圖 所不之附濾嘴之香菸。添加於濾嘴區段342之薄荷腦香料 13 319817 200848505 粒子之量係,換算成薄荷腦量為每丨支3mg。此香菸在一 般存放條件下未產生薄荷腦之香氣。但是,在吸此菸時則 能品17言到薄荷腦之香味。 【圖式簡單說明】 第1圖係有關本發明之丨態樣之香料粒子之放大示意 剖面圖。 第2圖係有關本發明之其他態樣之香料粒子之放大示 意剖面圖。 第3圖係有關本發明之」態樣之具備濾嘴之香菸之示 意縱剖面圖。 第4圖係、本發明之其他態樣之具備濾冑之香菸之示音、 縱剖面圖。 〜 12 粒子狀載體(核) 20 香料粒子 24 固體香料膜 30 附濾嘴之香菸 321 香終填料 34 渡嘴部 341a 醋酸纖維素纖維 341c 嘴區段 濾嘴捲紙 【主要元件符號說明】 10 香料粒子 14 葡聚糖膜 22 粒子狀載體(核) 26 葡聚糖膜 32 香於部 322 香終捲紙 341 木炭濾嘴區段 341b 木厌粒子 342 含有香料粒子濾 342a 醋酸纖維素鐵維 36 前端紙 40 342b濾嘴捲紙 附濾嘴之香菸 319817 14 200848505 無紋飾濾嘴區段 空洞 42 濾嘴部 422 422a 醋酸纖維素纖維 44 46 濾嘴捲紙 f V. 15 319817The fragrance of the fragrance particles formed in the first aspect is contained in the dextran membrane having low gas permeability, so that the volatilization and deterioration of the fragrance during storage can be reduced. Moreover, after being in contact with the mainstream cigarette of the cigarette, a part of the dextran film is dissolved by the main high-polar component (moisture or the like) in the mainstream cigarette of the cigarette, and the flavor component contained in the interior is diffused into the mainstream smoke. It can stably taste the fragrance of spices. The perfume particles of the present invention do not need to apply an external force as in the case of microcapsules for the taste of the taste. A 曰 立 立 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 。 The perfume particles 20 are obtained by covering the entire surface of the particulate carrier (core) 22 with a solid fragrance film 24 such as menthol, and then covering the entire surface with a dextran film. The scented film is fixed as follows: 'The crystallization of the ruthenium, such as menthol; the crystallization of the sputum; , : = body ^ after heating and melting, -^ 2: 2 2 does not make menthol and other solid flavors grow into columnar crystals, long-term suppression of the material added fatty acid, glycerin, propylene glycol and other crystals into ^ 1 9 The crystal growth inhibitor can be used as the weight of the perfume. ...·. The amount of %. In addition, 319817 8 200848505 may also contain fragrances other than solid fragrances. The thickness of the solid fragrance film 24 is not particularly limited, but the solid fragrance film is preferably formed of a solid fragrance which is equivalent to the weight of the post-flavor particles to 2 (4). The 1 dextran film 26 can be formed from an aqueous solution of dextran, an aqueous dispersion, or the like. p: the thickness of the film 26 is not particularly limited, but it is preferably from the viewpoint of the scent of the solid scent of the dextran film at the time of I absorbing and the release energy of the menthol of the absorbing material. It is preferred to form dextran which is equivalent to 25% to 5% by weight of the final perfume particles. The second embodiment of the flavoring particles can be prepared by, for example, the following method: mixing the particulate carrier with the solid flavoring fine powder, and optionally adding a crystal growth inhibitor, other flavors, etc. Machine gibbon mixer) mixing and heating. In the initial stage of mixing, the secret of solid fragrance crystals adheres to the surface of each particulate carrier, and the temperature is reached by heating, the melting point of the solid fragrance (for example, menthol is about hunger), and the solid fragrance knot (Japanese private day) At the end, the melt is started. By continuously stirring and mixing, the molten solid 'perfume is uniformly applied to the surface of each of the particulate carriers. After heating and mixing, for example, the screw can be cooled or the cold air can be sent to the snail. In the strip mixer, the particulate carrier is rapidly cooled. By this cooling, the molten orthodontic material is recrystallized and covered in a film form on the surface of each particulate carrier. The particles covered by the solid perfume film are coated. The carrier is placed in a flow granulated dry towel, for example, into a 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 〇 The surface of the solid perfume film formed on the surface of the carrier is shaped as a film of dextran 319817 9 200848505. Thereafter, a solid perfume film body perfume film is coated on the surface of the particulate carrier, on a particulate carrier. Sprinkle dextran water: upper =, the dextran film covers the second aspect of the solid fragrance film of the spice particles. ❿月匕衣把-罟:= sad form of the fragrance particles due to the surface of the particulate carrier The solid fragrance film is covered by a permeable dextran film: during storage, the mint (4) will volatilize or be adsorbed by charcoal. If the water is passed through the sugar amine-X, the hydrophilic component and the hydrophilic component The contact is released from the lower layer of the solid fragrance film due to the dissolution of the oligosaccharide, and the fragrance of the fragrance is not tasted for the purpose of the day. - The external force must be applied. The fragrance filter of the present invention contains the perfume particles of the present invention. The fragrance of the two-wheat, the % diagram and the fourth figure illustrate the expression of the mouth of the present invention. In Fig. 4, the same elements are denoted by the same reference numerals. Fig. 3 is a schematic cross-sectional view of a filter and a mouth according to the aspect of the present invention (attached; The secret portion 32 is the same as the general cigarette. f 吉 tt is attached to the mouth portion 34 at one end of the portion The mouth portion 34 is packaged 341 1 The charcoal filter section provided at the end of the scent portion 32 has a fragrance particle for the flow direction of the mainstream smoke on the downstream side of the charcoal filter section 319817 10 200848505 The filter section 342 is formed by dispersing charcoal particles 341b, for example, cellulose acetate fiber 341a, wrapped in filter paper 341c, and is generally cigarette Similarly, the filter section 342 containing the fragrance particles will disperse the fragrance particles FB of the present invention, for example, cellulose acetate fibers 342a, which are formed by wrapping the filter paper 34 holes. The filter portion 3 4 composed of 3 41 and 3 4 2 is attached to the cigarette portion 32 by the leading end paper 36. Fig. 4 is a schematic cross-sectional view showing a cigarette (filtered cigarette) 40 having a filter according to another aspect of the present invention. In the cigarette 4 with a filter, the filter portion 42 attached to the cigarette portion 32 by the tip paper 36 includes a charcoal filter segment 341 directly attached to one end of the cigarette portion 32, and the like. The charcoal filter section 341 is spaced apart from the provided plain filter section 422' and is entirely wrapped by the filter roll paper 46. The embossed filter section (422 is composed of, for example, cellulose acetate fibers 422a. The voids 44 between the charcoal filter section 341 and the unpatterned filter section 422 are filled with the perfume particles FB of the present invention. Hereinafter, the present invention will be described by way of specific examples, but the present invention is not limited by the specific examples. (Example 1) 2% by weight of coffee oil was added to a pre-modulated 10% by weight aqueous polytriglucose dispersion. The mixture was vigorously stirred in an emulsifier (2500 rpm at an emulsifier speed) to prepare a perfume dispersion. On the other hand, 100 g of calcium carbonate particles having an average particle size of 3,981,7,2008,48,505, and 250 mg were placed in the flow granulation. In the dryer, hot air of 75 ° C is fed at a flow rate of 0.6 m / sec, and intermittently sprayed intermittently (spraying for 1 minute and then stopping spraying for 30 minutes). The above fragrance dispersion will be totaled. The perfume dispersion of g is sprayed on the surface of the calcium carbonate particles and dried. Then, the temperature in the fluidized bed is rapidly cooled to room temperature to obtain desired perfume particles. (Example 2) The average particle diameter is 250 / / m carbonate I bow particle 1 00g was placed in a flow granulation and dryer, and hot air of 30 ° C was fed at a flow rate of 1.0 m / sec while continuously spraying 1% by weight of cigarettes containing vanillin and poly 3 A 9% by weight aqueous solution of the perfume was mixed, and a total of 5 g of the mixed aqueous solution was sprayed on the surface of the calcium carbonate particles and dried. Then, the hot air temperature was rapidly lowered to room temperature, and cooled at a flow rate of 〇4 m/sec. The desired perfume particles were obtained. _ (Example 3) r 1% by weight of coffee oil and 0.5% by weight of egg fat were added to a previously prepared 1% by weight aqueous polytriglucose dispersion. The mixture was stirred vigorously (emulsifier speed: 7500 rpm, 15 minutes) to prepare a fragrance dispersion. On the other hand, 300 g of pulverized coffee bean particles having a particle diameter of 250 // m to 1.4 mm were placed in a rotary flow granulation dryer ( In the Freund Industries (SFC-MINI), the bottom rotating grid plate was rotated at about 500 rpm with a stirring blade for granulation prevention at about 500 rpm, and hot air at 75 ° C was fed at a flow rate of 0.6 m/sec. And forming a flowing layer of pulverized coffee bean particles. The above-mentioned fragrance dispersion having a temperature of 40 ° C is continuously sprayed onto the fluidized bed 12 319817 200848505: a mixture of ten and nine ounces of the same liquid sprayed on the surface of the coffee bean particles and dried. Then, the hot air is rapidly heated. The temperature was lowered to room temperature and cooled at a flow rate of MV seconds to obtain desired perfume particles. (Example 4) Each of the perfume particles obtained in Examples 1 to 3 was used, respectively, and produced as shown in Fig. 3 The filter cigarette is attached. In each case, the amount of the perfume particles added to the filter section 342 is at most 100 mg per 1 mm of the filter. The cigarettes such as f did not produce aroma of fragrance when stored. However, when smoking this smoke, the fragrance of the fragrance can be tasted stably. (Example 5) 9 〇g of calcium carbonate particles having an average particle diameter of about 200/zm, 1 〇g of menthol microcrystals obtained by pulverizing menthol, and 5 g of glycerin were placed in a ribbon blender. Stir and mix while heating the whole to 4 Torr. 〇, and further mix for 5 minutes. All menthol was melted and adhered to and coated with calcium carbonate particles, and then 15 ° C cold air was sent to a screw mixer for cooling. Thus, i obtains calcium carbonate particles whose surface has been covered by a film of menthol crystals. The carbonic acid dance particles with this thin film of He Cong film were placed in a flow granulator and fed into the crucible at a flow rate of l〇m/sec. The hot air of the crucible was simultaneously sprayed intermittently with a 5% by weight aqueous solution of polytriglucose, and a total of 15 g of an aqueous solution of polytrisaccharide was sprayed onto the calcium carbonate particles. Then, it was cooled to 25 ° C to obtain the desired menthol spice particles. (Example 6) Using the menthol flavor particles obtained in Example 5, a cigarette attached to the filter as shown in Fig. 3 was produced. The menthol spice added to the filter section 342 13 319817 200848505 The amount of the particles is converted into a menthol amount of 3 mg per sputum. This cigarette does not produce the aroma of menthol under general storage conditions. However, when smoking this cigarette, you can say the scent of menthol. BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is an enlarged schematic cross-sectional view showing the fragrance particles of the present invention. Fig. 2 is an enlarged schematic cross-sectional view showing the other aspects of the perfume particles of the present invention. Fig. 3 is a schematic longitudinal sectional view showing a cigarette having a filter according to the aspect of the present invention. Fig. 4 is a view showing a sound and a longitudinal cross-sectional view of a cigarette having a filter according to another aspect of the present invention. ~ 12 Particle carrier (nuclear) 20 Spice particles 24 Solid fragrance film 30 Cigarette with filter 321 Fragrance filler 34 Duct portion 341a Cellulose acetate fiber 341c Mouth section filter paper [Main component symbol description] 10 Spice Particle 14 Glucan film 22 Particle carrier (nuclear) 26 Glucan film 32 Fragrant part 322 Fragrant paper 341 Charcoal filter section 341b Wood anaerobic particles 342 Containing perfume particle filter 342a Cellulose acetate iron dimension 36 Front end Paper 40 342b filter roll paper with filter cigarette 319817 14 200848505 No grain filter filter section cavity 42 filter part 422 422a cellulose acetate fiber 44 46 filter roll paper f V. 15 319817
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JP2006336180 | 2006-12-13 | ||
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US (1) | US20090235941A1 (en) |
EP (1) | EP2093276B1 (en) |
JP (1) | JP4876296B2 (en) |
KR (1) | KR101148254B1 (en) |
CN (1) | CN101558143B (en) |
CA (1) | CA2671004C (en) |
ES (1) | ES2396593T3 (en) |
HK (1) | HK1133034A1 (en) |
MY (1) | MY157908A (en) |
RU (1) | RU2405810C1 (en) |
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-
2007
- 2007-12-11 KR KR1020097011459A patent/KR101148254B1/en active IP Right Grant
- 2007-12-11 ES ES07850428T patent/ES2396593T3/en active Active
- 2007-12-11 EP EP07850428A patent/EP2093276B1/en active Active
- 2007-12-11 WO PCT/JP2007/073866 patent/WO2008072627A1/en active Search and Examination
- 2007-12-11 RU RU2009122488/21A patent/RU2405810C1/en active
- 2007-12-11 CN CN2007800460501A patent/CN101558143B/en not_active Expired - Fee Related
- 2007-12-11 JP JP2008549318A patent/JP4876296B2/en active Active
- 2007-12-11 CA CA2671004A patent/CA2671004C/en active Active
- 2007-12-11 MY MYPI20092233A patent/MY157908A/en unknown
- 2007-12-12 TW TW096147355A patent/TWI384063B/en not_active IP Right Cessation
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- 2009-06-02 US US12/476,596 patent/US20090235941A1/en not_active Abandoned
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8746255B2 (en) | 2009-01-08 | 2014-06-10 | Japan Tobacco Inc. | Cigarette filter |
TWI587796B (en) * | 2011-07-15 | 2017-06-21 | 日本煙草產業股份有限公司 | Flavor-supported adsorbent particle, filter for cigarette, cigarette with filter and method for producing flavor-supported adsorbent particle |
CN112914144A (en) * | 2020-12-31 | 2021-06-08 | 中国农业科学院烟草研究所 | Tobacco base section of heating cigarette and manufacturing method thereof |
Also Published As
Publication number | Publication date |
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MY157908A (en) | 2016-08-15 |
RU2405810C1 (en) | 2010-12-10 |
HK1133034A1 (en) | 2010-03-12 |
EP2093276A1 (en) | 2009-08-26 |
KR101148254B1 (en) | 2012-05-25 |
JP4876296B2 (en) | 2012-02-15 |
ES2396593T3 (en) | 2013-02-22 |
EP2093276A4 (en) | 2010-02-17 |
CA2671004C (en) | 2013-03-12 |
CN101558143A (en) | 2009-10-14 |
TWI384063B (en) | 2013-02-01 |
EP2093276B1 (en) | 2012-11-21 |
JPWO2008072627A1 (en) | 2010-04-02 |
CN101558143B (en) | 2012-09-26 |
KR20090089357A (en) | 2009-08-21 |
US20090235941A1 (en) | 2009-09-24 |
CA2671004A1 (en) | 2008-06-19 |
WO2008072627A1 (en) | 2008-06-19 |
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