TW201820981A - Flavor-containing sheet for smoking articles and smoking articles including the same - Google Patents

Abstract

The present invention is a flavor-containing sheet for smoking articles including a thickening polysaccharide, a perfume, an emulsifying agent, and a bulking agent.

Description

 Smoking articles containing flavoured flakes and smoking articles containing the flakes  

The present invention relates to a flavour-containing sheet for a smoking article and a smoking article containing the sheet.

A flavour-containing sheet for a smoking article in which a fragrance is dispersed in a non-volatile saponified base containing a polysaccharide-promoting polysaccharide is known (see Patent Documents 1 to 3). The flavour-containing flakes exhibit a high storage stability of the flavours because they contain the perfume in a state of being coated with the polysaccharide. The flavour-containing flakes can be produced by stretching a raw material slurry containing a thickening polysaccharide and a perfume on a substrate and drying it. The resulting flavour-containing flakes are cut and used as a filling material for smoking articles.

 [Previous Technical Literature]    [Patent Literature]  

[Patent Document 1] International Publication No. 2012/118032

[Patent Document 2] International Publication No. 2012/118033

[Patent Document 3] International Publication No. 2012/118034

When the cut pieces of the flavour-containing flakes contain a low concentration of the flavour, a large number of cut pieces must be added to the smoking article in order to exhibit the desired aroma, but the inventors have focused on evenly distributing the cut pieces in the smoking article. The smoking article can be expected to provide a stable fragrance during smoking by evenly distributing the cut pieces.

According to such an idea, the inventors of the present invention have encountered a problem in production when attempting to produce a flavour-containing sheet containing a low concentration of perfume. In other words, when the blending concentration of the flavor is reduced based on the composition of the known raw material slurry, the total amount of the necessary raw material slurry is increased in order to produce a sheet having a predetermined thickness, so that the drying time is increased (refer to Example 1 to be described later). Samples 1 and 2).

In order to solve this problem, when the amount of the blending concentration of the flavor is increased by the thickening polysaccharide, the viscosity of the raw material slurry is increased, and the kneading and emulsification of the raw material and the stretching of the raw material slurry are inhibited (see the following description). Sample 1 of Example 1). Accordingly, it is an object of the present invention to provide a technique for stably producing a flake-containing sheet under practical manufacturing conditions even when the flavour-containing flake has a composition having a low perfume blending concentration, and provides a a thin slice of spice.

As a result of research conducted by the present inventors to solve the above problems, it has been found that a sheet containing a fragrance containing an extender material can be produced under practical production conditions even if the amount of the fragrance is reduced, and the present invention can be completed.

That is, according to a first aspect of the present invention, there is provided a flavour-containing flake for a smoking article, which comprises a polysaccharide-promoting polysaccharide, a perfume, an emulsifier, and a bulking material.

According to a second aspect of the present invention, there is provided a smoking article comprising a cut piece of a flavour-containing sheet of the aforementioned smoking article.

According to the present invention, even if the flavor-containing sheet has a composition having a low perfume blending concentration, it is possible to stably produce a flavor-containing sheet for a smoking article and a smoking article containing the sheet under practical manufacturing conditions.

Fig. 1 is a view showing the viscosity of the raw material slurry when the type of the candidate incremental material is changed.

Fig. 2 is a view showing the shrinkage ratio of the sheet containing the fragrance when the type of the candidate incremental material is changed.

Fig. 3 is a view showing the flavor retention ratio of the sheet containing the fragrance when the type of the candidate incremental material is changed.

Fig. 4 is a view showing the viscosity of the raw material slurry when the type of the candidate incremental material is changed.

Fig. 5 is a view showing the shrinkage ratio of the sheet containing the fragrance when the type of the candidate incremental material is changed.

Fig. 6 is a graph showing the fragrance retention ratio of the sheet containing the fragrance when the type of the candidate incremental material is changed.

Fig. 7 is a graph showing the relationship between the proportion of the additive material and the drying time.

Fig. 8 is a graph showing the viscosity of the raw material slurry when the proportion of the additive material is changed.

Fig. 9 is a graph showing the shrinkage ratio of the flake-containing sheet when the blending ratio of the bulking material is changed.

Fig. 10 is a graph showing the fragrance retention ratio of the flavour-containing flake when the blending ratio of the bulking material is changed.

Fig. 11 is a graph showing the relationship between the blending ratio of the cut pieces of the flavoured sheet and the coefficient of variation of the flavor content.

The invention is described below, but the following description is intended to be illustrative of the invention and is not intended to limit the scope of the invention.

 1. Smoking articles containing flavoured flakes  

The medicated article of the present invention contains a fragrant flake (hereinafter also referred to simply as a flavour-containing flake or flake), and contains a thickening polysaccharide, a perfume, an emulsifier, and an extender.

The flavour-containing flakes can be produced by kneading a raw material containing a thickening polysaccharide, a perfume, an emulsifier, and an extender in water to prepare a raw material slurry, stretching the raw material slurry on a substrate, and drying the raw material slurry.

Hereinafter, each constituent component of the flake-containing sheet will be described.

The polysaccharide-promoting polysaccharide contained in the flavour-containing sheet has a property of fixing and coating the perfume dispersed in the flake. Mucopolysaccharides, such as carrageenan, cold weather, xanthan gum, gellan gum, psyllium seed gum or konjac glucomannan a single component system; or will be selected from the group consisting of red algae gum, locust bean gum, guar gum, cold weather, yam gum, tamarind, sacred gum, tara gum (tara gum) ), a combination of two or more components in a group of konjac glucomannan, starch, cassia gum, and psyllium gum.

a preferred polysaccharide-promoting polysaccharide, which is a single component system of red algae gum, cold weather, Sanxian gum or ylang gum; or a red algae gum, cold weather, Sanxian gum or langolin, and selected from locust bean gum, A composite system in which one or more components of a group of guar gum, tamarind, tara gum, konjac glucomannan, cassia gum, and psyllium gum are combined.

More preferred polysaccharides are selected from the group consisting of red algae, cold weather, Sanxian gum, ylang gum, and a mixture of ylang gum and tamarind.

An aqueous solution of red algae, cold weather, Sanxian gum or ylang gum gels when cooled below a certain temperature (ie, loses fluidity and solidifies), and once gelled, even if the temperature rises to the point of transfer The temperature at which the gel is formed is also not easily solified, and has a property of maintaining the gelation state (hereinafter referred to as "temperature-responsive sol-gel transfer property"). Therefore, when the raw material slurry contains any one of red algae rubber, cold weather, three scented gum, and yam gum as a polysaccharide-promoting polysaccharide, gelation is performed by temporarily cooling the raw material slurry, and the gelled raw material is heated at a high temperature. Drying has the advantage that the sheet can be produced in a short time.

A more preferred polysaccharide-promoting polysaccharide can be selected from the group consisting of free cold weather, lanolin, and a mixture of ylang gum and tamarind.

When the mixture of the gellan gum and the tamarind is used as the polysaccharide-promoting polysaccharide, the mass ratio of the gellan gum to the tamarind is preferably in the range of 1:1 to 3:1.

The blending amount of the polysaccharide-promoting polysaccharide in the raw material slurry is preferably from 10 to 35 mass%, more preferably from 12 to 25 mass%, based on the total mass of the constituent components other than water in the raw material slurry (that is, the dry matter mass). . The blending amount (% by mass) of the polysaccharide-promoting polysaccharide can be calculated by using the value of the blending amount of each constituent component other than water in the raw material slurry.

The fragrance contained in the flavour-containing sheet may be any fragrance as long as it is used as a fragrance for a smoking article. The main flavors include menthol, tobacco extract, and natural botanical flavors (for example, cinnamon, sage, vanilla, chamomile, geranium, sweet tea, clove, lavender, cardamom, clove, nutmeg, Bergamot, geranium, honey flavor, rose oil, lemon, citrus, cinnamon, fennel, jasmine, ginger, alfalfa, vanilla extract, spearmint, mint, cinnamon (cassia), coffee, celery, cascarilla ), sandalwood, cocoa, ylang-ylang, fennel, anise, licorice, St. John's bread, plum extract, peach extract, etc., sugars (eg, glucose, fructose, Isomerized sugar, caramel, etc.), cocoa (powder, extract, etc.), esters (for example, isoamyl acetate, linalyl acetate, isoamyl propionate, linalyl butyrate, etc.), ketone Classes (eg, menthone, ionone, damasone, ethyl maltol, etc.), alcohols (eg, geraniol, linalool, anethole, eugenol, etc.), aldehydes (eg, vanillin) , benzaldehyde, anisaldehyde, etc.), lactones (for example, γ-undecalactone, γ-壬Ester, etc.), animal fragrances (e.g., musk, ambergris, civet, castoreum and the like), and hydrocarbons (e.g., limonene, pinene, etc.). These perfumes may be used as a solid, or may be dissolved or dispersed in a suitable solvent such as propylene glycol, ethanol, benzyl alcohol or triethyl citrate. It is preferred to form a perfume in a dispersed state in a solvent by adding an emulsifier, and for example, a hydrophobic fragrance or an oil-soluble fragrance can be used. These perfumes may be used singly or in combination.

The content of the perfume in the flakes is preferably less than 18% by mass relative to the total mass of the flavour-containing flakes. The content of the fragrance in the sheet is more preferably 2.5% by mass or more and less than 18% by mass, still more preferably 2.5 to 12% by mass, most preferably 3 to 6% by mass based on the total mass of the flavour-containing sheet. The content of the fragrance in the sheet can be determined by the measurement method described in the examples below.

As the emulsifier contained in the flavour-containing sheet, any emulsifier can be used. As the emulsifier, for example, lecithin can be used, and specifically, SUNRECITHIN A-1 (Sun Chemical Co., Ltd.) can be used.

The content of the emulsifier in the sheet is preferably from 0.5 to 5% by mass, more preferably from 1.0 to 4.5% by mass, based on the mass of the polysaccharide-promoting polysaccharide in the sheet. The emulsifier content in the flakes can be calculated using the value of the emulsifier in the raw material slurry and the blending amount of the polysaccharide.

The extender material contained in the flavour-containing flakes increases the total mass (i.e., dry matter mass) of the constituent components other than water in the raw material slurry, and is responsible for increasing the final volume of the flavour-containing flakes. That is, the bulking material is responsible for merely increasing the volume of the flavour-containing flakes without affecting the original function of the flavour-containing flakes. Specifically, the incremental material is responsible for only increasing the volume of the flavour-containing flakes, and the substances satisfying the conditions of the following (i) and (ii): (i) does not actually increase the viscosity of the raw material slurry. (ii) does not adversely affect the perfume retention function of the flavour-containing flakes.

A substance which can increase the viscosity of the raw material slurry such as starch is not included in the bulk material (see Sample 7 of Example 1 to be described later). Here, "not increasing the viscosity of the raw material slurry substantially" means not increasing the viscosity of the raw material slurry to such an extent that the production of the sheet is difficult (that is, the degree of kneading and emulsification of the raw material slurry is difficult). Further, the phrase "does not adversely affect the flavor retaining function of the flavour-containing flakes" means that the flavour retaining function of the flakes is not lowered to the original function of the flavour-containing flakes (that is, as a flavor component in the smoking article) Function) The extent of not playing.

Further, it is a matter of course that the extender material added as an additive to a smoking article is a substance permitted in the technical field.

Further, the bulk material is preferably a substance which does not affect the taste of the smoking article (see "1-3. Flavor taste" in Example 1 to be described later). Further, the incremental material is preferably a substance which does not adversely affect the process of the sheet, for example, in the drying step, it is preferably a substance which does not cause a significant shrinkage of the sheet (refer to Examples to be described later). 1 "1-2. Shrinkage rate of the sheet").

Incremental material, preferably a starch hydrolysate. Starch hydrolysate refers to a substance obtained by a process comprising the step of hydrolyzing starch. The starch hydrolyzate is, for example, a substance obtained by directly hydrolyzing starch (that is, dextrin) or a substance obtained by hydrolyzing the starch after heat treatment (that is, an indigestible dextrin).

The starch hydrolyzate can be prepared by using a starch as a raw material by a process including a hydrolysis step, and a commercially available starch hydrolyzate can also be used. When the starch hydrolyzate is prepared, natural starch can be used as the "starch" of the raw material. Starch from plants, such as corn starch, wheat starch, potato starch, sweet potato starch, and the like, can generally be used. Further, a starch hydrolyzate having a desired DE value can be obtained by controlling hydrolysis conditions.

The starch hydrolysate usually has a starch hydrolyzate containing a DE value in the range of 2 to 40, preferably a starch hydrolyzate having a DE value in the range of 2 to 20. A starch hydrolyzate containing a DE value in the range of 2 to 20, for example, Pinedex # 100 (Songu Chemical Industry Co., Ltd.), Pinefiber (Songu Chemical Industry Co., Ltd.), TK-16 (Songu Chemical Industry Co., Ltd.) Limited).

The DE is a shorthand for dextrose equivalent, and the DE value is the degree of hydrolysis of the starch, that is, the value of the saccharification rate of the starch. The DE value in the present invention is a value measured by the Willstatter-Schudel method. The DE value was determined as a specific value by the Willstatter-Schudel method. The characteristics of the hydrolyzed starch (starch hydrolyzate) are, for example, characteristics such as the molecular weight of the starch hydrolyzate or the arrangement of the sugar molecules constituting the starch hydrolyzate, and not the molecules of each starch hydrolyzate are the same, but there is a certain Distribution or change. The starch hydrolyzate may exhibit different physical properties (e.g., DE values) per molecule by the distribution or change in the characteristics of the starch hydrolysate, or the location of the cleavage. Therefore, although the starch hydrolyzate is a collection of molecules exhibiting different physical properties, the measurement result by the Willstatter-Schudel method (that is, the DE value) can be regarded as a representative value indicating the degree of hydrolysis of the starch.

More preferably, the starch hydrolyzate is selected from the group consisting of dextrin having a DE value of 2 to 5, an indigestible dextrin having a DE value of 10 to 15, and a mixture thereof. For the dextrin having a DE value of 2 to 5, for example, Pinedex #100 (Songu Chemical Industry Co., Ltd.) can be used. For the dextrin having a DE value of 10 to 15, for example, Pinefiber (Songu Chemical Industry Co., Ltd.) can be used.

The incremental material is a function of an incremental material that increases the volume of the sheet, and can be added in an amount that does not affect the flavor of the smoking article. The content of the extender material in the sheet is preferably from 100 to 500% by mass, more preferably from 200 to 500% by mass, based on the mass of the polysaccharide-promoting polysaccharide. The content of the extender in the sheet can be calculated by using the value of the extender in the raw material slurry and the blending amount of the polysaccharide.

By adding the extender material to the raw material of the flavour-containing flakes, the flavour-containing flakes can be stably produced under practical production conditions even when the blending concentration of the perfume is low. Specifically, since the bulk material is responsible for increasing the dry matter mass of the raw material slurry and increasing the volume of the sheet, the drying time necessary for producing a sheet having a desired thickness can be shortened. Further, since the bulk material does not substantially increase the viscosity of the raw material slurry, it does not hinder the kneading operation and the stretching operation of the raw material slurry.

Further, the flavour-containing flakes may also contain water. That is, the water contained in the raw material slurry may remain in the dried flavour-containing flakes. The moisture content in the flavour-containing flakes having residual water relative to the total mass of the flakes is preferably less than 10% by mass, more preferably from 3 to 9% by mass, still more preferably from 3 to 6% by mass. The moisture content of the flakes can be determined by GC-TCD as follows.

First, after weighing a sheet containing a fragrance, a predetermined amount of methanol (test grade or higher) was added, and then sealed, and shaken for 40 minutes (200 rpm). After leaving this overnight, it was shaken again for 40 minutes (200 rpm), and then allowed to stand. The supernatant after standing was used as a measurement solution.

The assay solution was placed on a GC-TCD and quantified by a calibration line method. The conditions of the GC-TCD can be, for example, set to the following conditions.

GC-TCD: 6890 Gas Chromatograph from Hewlett Packard

Column: HP Polapack Q (filled column) constant flow mode 20.0mL / min

Injection volume: 1.0μL

Injection port: EPC filled column injection port Heater: 230 ° C

Gas: 氦 full flow; 21.1mL/min

Oven: 160 ° C (for 4.5 minutes) → (60 ° C / min) → 220 ° C (for 4.0 minutes)

Detector: TCD detector Reference gas (氦) flow: 20mL/min

Supplemental gas (氦) 3.0mL / min

Signal rate: 5 Hz (Hz)

The flavour-containing flakes may also contain additional ingredients as needed. For example, the flavour-containing flakes may also contain a humectant. As the humectant, for example, glycerin, hyaluronic acid, magnesium chloride or the like can be used. Further, the flavour-containing flakes may also contain a colorant. As the coloring agent, for example, food coloring such as cocoa, caramel, and blue No. 2, polyphenols such as chlorogenic acid, black essence, and the like can be used.

The flavour-containing flakes have, for example, a thickness of from 0.05 to 0.15 mm, preferably from 0.06 to 0.10 mm.

 2. Method for producing flavour-containing flakes  

The flavour-containing flakes can be prepared by kneading a raw material containing a thickening polysaccharide, a perfume, an emulsifier, and a bulking material in water according to a known method, so that the raw material slurry is stretched on the substrate, and It is made dry.

The composition of the raw material slurry is, for example, a densified polysaccharide of 350 to 500 g, a fragrance of 400 to 600 g, an emulsifier of 10 to 20 g, and an extender of 1,000 to 2,000 g with respect to 10 L of water. The kneading of the raw materials can be carried out by using a homogenizer and heating by a well-known emulsification technique while heating to 60 to 100 °C. The obtained raw material slurry has a viscosity of, for example, 10,000 [mPa ‧ / 60 ° C] or less, preferably a viscosity of 1,000 to 10,000 [mPa ‧ / 60 ° C], more preferably 1,000 to 5,000 [mPa ‧ / 60 ° C The viscosity of].

The obtained raw material slurry, for example, can be stretched on a substrate so that the thickness of the sheet obtained after drying becomes about 0.05 to 0.15 mm. The raw material slurry is then dried to a desired moisture content.

As described above, when a polysaccharide having a temperature-responsive sol-gel transfer property is used as a polysaccharide-promoting polysaccharide, the raw material slurry which has been stretched on the substrate can be temporarily cooled to a temperature of 0 to 40 ° C and gelled. Then, the gelled raw material is dried by heating to a sample temperature of 70 to 100 °C. At this time, since the aqueous solution of the polysaccharide-promoting polysaccharide is gelled, and then the temperature is raised to the temperature of the transfer gel, it is not easily solified, so that it can be dried by heating at a high temperature to shorten the drying time.

 3. Smoking items  

The flavor-containing sheet of the present invention, for example, can be cut to the same size as a general tobacco yarn, and the obtained cut pieces are loaded in any smoking article.

Specifically, the flavour-containing flakes may be incorporated into a flammable smoking article that burns the tobacco filling material, such as a cigarette cigar; or a non-combustible smoking article that does not burn the filling material, such as a heated aspirator or the like. The heated aspirator may be a carbon heat source aspirator that heats the tobacco filling material with the heat of combustion of a carbon heat source (for example, refer to WO2006/073065); the aspirator is provided with heating for electrically heating the aspirator Electrically heated aspirator (for example, see WO 2010/110226); or a liquid atomized aspirator atomized by heating a liquid aerosol source containing a source of flavor (for example, see WO 2015/ 046385) and so on.

That is, in another aspect, a smoking article comprising the cut piece of the flavor-containing sheet of the present invention can be provided. Specifically, a smoking article comprising cut pieces of tobacco filaments and a flavor-containing sheet of the present invention which has been mixed with the tobacco yarn can be provided.

Preferably, the cut pieces of the flavour-containing sheet are cut pieces of the flavour-containing sheet having a thickness of 0.05 to 0.15 mm, preferably 0.06 to 0.10 mm, and have a long side of 2.0 to 7.0 mm and 0.5 to Short side of 2.0mm.

Preferably, the cut pieces of the flavour-containing flakes are contained in the smoking article in an amount of 4 to 20% by mass with respect to the total mass of the tobacco yarn and the cut pieces. With respect to the total mass of the tobacco yarn and the cut piece, when the cut piece is blended in an amount of 4% by mass or more in the smoking article, the distribution of the fragrance in the smoking article can be suppressed.

 4. Preferred form  

In the preferred form, the flavour-containing flakes contain a low concentration of perfume. When the flavour-containing flakes contain a low-concentration flavour, in order to express the desired flavours by adding the cut pieces of the flavour-containing flakes to the smoking article, it is necessary to add a large number of cut pieces of the flavour-containing flakes to the smoking article. At this time, since a cut piece of the sheet containing the fragrance is added in a large amount to the smoking article, the cut piece can be uniformly distributed in the smoking article. The smoking article has the advantage of providing a stable fragrance during smoking by evenly distributing the cut pieces.

However, when a flavour-containing flake having a low concentration of a fragrance is prepared on the basis of a composition of a known raw material slurry, since the dry matter mass of the raw material slurry is small, in order to produce a sheet having a predetermined thickness, it is necessary to increase the total amount of the raw material slurry. The amount so that the problem of drying time is increased. In the preferred embodiment, the problem of such production is solved by adding a bulking material to the raw material of the flake-containing sheet, and as a result, a sheet having a predetermined thickness and containing a low concentration of the fragrance can be produced.

Hereinafter, a preferred embodiment of the flake-containing sheet will be specifically described.

[1A] A flavor-containing sheet for a smoking article, which comprises a polysaccharide-promoting polysaccharide, a flavoring agent, an emulsifier, and a bulking material, and the flavoring content is less than 18% by mass based on the flavor-containing sheet.

[2A] The flavour-containing flake of the smoking article according to [1A], wherein the flavour content is 2.5% by mass or more and less than 18% by mass, preferably 2.5 to 12% by mass based on the flavour-containing flakes. %, more preferably 3 to 6 mass%.

[3A] The smoking article according to [1A] or [2A], wherein the bulking material is a starch hydrolyzate.

[4A] The smoking article according to [3A], wherein the starch hydrolyzate has a DE value in a range of from 2 to 40, preferably a starch having a DE value in the range of from 2 to 20. Hydrolyzate.

[5A] The smoking article according to [4A], wherein the starch hydrolyzate is selected from the group consisting of dextrin having a DE value of 2 to 5, and an indigestible paste having a DE value of 10 to 15. Fine and such a mixture of groups.

[6] The flavour-containing flake of the smoking article according to any one of [1], wherein the content of the bulking material is from 100 to 500% by mass relative to the polysaccharide-promoting polysaccharide. Good is 200 to 500% by mass.

[7] The flavor-containing sheet of the smoking article according to any one of [1] to [6A] wherein the flavor-containing sheet has a thickness of 0.05 to 0.15 mm, preferably 0.06 to 0.10 mm.

[8] The flavour-containing flake of the smoking article according to any one of [1], wherein the polyglycosic polysaccharide is a one-component system of red algae, cold weather, three sacred gum or yam gum. Or red algae, cold weather, Sanxian gum or langolin, and selected from locust bean gum, guar gum, tamarind, tara gum, konjac glucomannan, cassia gum and psyllium gum A composite system in which one or more components in a group are combined.

[9] The flavour-containing flake of the smoking article according to any one of [1], wherein the polyglycosic polysaccharide is selected from the group consisting of red algae, cold weather, Sanxian gum, and lanolin. A mixture of cyanobacteria and tamarind.

[10A] The flavour-containing flake of the smoking article according to any one of [1] to [7], wherein the polysaccharide-promoting polysaccharide is selected from the group consisting of a mixture of aramid, a gellan and a tamarind, and a cold weather. In groups.

[11] The flavour-containing flakes of the smoking article according to any one of the above [1], wherein the total mass of the constituent components other than water in the raw material of the flavour-containing flakes is in the raw material. The amount of the polysaccharide-promoting polysaccharide is from 10 to 35% by mass, preferably from 12 to 25% by mass.

[12] The flavour-containing flake of the smoking article according to any one of [1], wherein the emulsifier is contained in an amount of 0.5 to 5% by mass, preferably 1.0 to 4.5% by mass.

[13] The flavour-containing flake of the smoking article according to any one of [1], wherein the flavour-containing flakes contain less than 10% by mass of water, preferably 3 It is preferably 9 mass%, more preferably 3 to 6 mass%.

Hereinafter, a preferred embodiment of the smoking article will be specifically described.

[1B] A smoking article comprising the cut piece of the flavour-containing sheet for a smoking article according to any one of the above items [1A] to [13A].

[2] The smoking article according to [1B], which further comprises a tobacco yarn, wherein the smoking article is mixed with the tobacco yarn with a cut piece of the flavor-containing sheet.

[3] The smoking article according to [2], wherein the cut piece has a thickness of 0.05 to 0.15 mm, preferably 0.06 to 0.10 mm, as described in any one of the above [1A] to [13A] The smoking article is cut from a sheet containing a fragrance and has a long side of 2.0 to 7.0 mm and a short side of 0.5 to 2.0 mm.

[4] The smoking article of [2B] or [3B], wherein the cut piece is contained in an amount of 4 to 20% by mass with respect to the total mass of the tobacco yarn and the cut piece.

[5] The smoking article according to any one of [1] to [4], wherein the smoking article is a smoking smoking article, preferably a cigarette.

[6] The smoking article according to any one of [1], wherein the smoking article is a non-combustion smoking article, preferably a heated aspirator, more preferably a carbon heat source aspirator , electric heated aspirator or liquid atomized aspirator.

Hereinafter, a preferred embodiment of the method for producing a flake-containing sheet will be specifically described.

[1C] A method for producing a flavour-containing flakes for smoking articles, comprising: stretching a raw material slurry containing a thickening polysaccharide, a perfume, an emulsifier, a bulking material, and water on a substrate, and stretching the substrate The raw material is dried, wherein the content of the fragrance in the flavour-containing flakes is less than 18% by mass relative to the flavour-containing flakes.

[2C] A method for producing a flavour-containing flakes for a smoking article, comprising: causing a raw material slurry containing a viscosity-promoting polysaccharide, a flavor, an emulsifier, a bulking material, and water and having a temperature of 60 to 90 ° C Stretching on the material, wherein the polysaccharide-promoting polysaccharide is a single-component system of red algae, cold weather, three scented gum or yam gum; or red algae, cold weather, three sensilla or yam gum, and selected from locust bean gum a composite system comprising one or more components selected from the group consisting of guar gum, tamarind, tara gum, konjac glucomannan, cassia gum, and psyllium gum; cooling the stretched raw material slurry to The sample temperature of 0 to 40 ° C is gelled; and dried at a sample temperature of 70 to 100 ° C; wherein the content of the fragrance in the flavour-containing flakes is less than 18% by mass relative to the flavour-containing flakes .

[3C] The method according to [2C], wherein the polysaccharide-promoting polysaccharide is selected from the group consisting of red algae gum, cold weather, Sanxian gum, ylang gum, and a mixture of ylang gum and tamarind.

[4C] The method according to [2C], wherein the polysaccharide-promoting polysaccharide is selected from the group consisting of a mixture of aramid, aramid and tamarind.

[5] The method according to any one of [1], wherein the content of the flavor in the flavour-containing flakes is 2.5% by mass or more and less than 18% by mass with respect to the flavour-containing flakes. It is preferably from 2.5 to 12% by mass, and more preferably from 3 to 6% by mass.

[6] The method according to any one of [1] to [5, wherein the incremental material is a starch hydrolyzate.

[7C] The method according to [6C], wherein the starch hydrolyzate has a DE value comprised in the range of 2 to 40, preferably a DE value in the range of 2 to 20.

[8C] The method according to [7C], wherein the starch hydrolyzate is selected from the group consisting of dextrin having a DE value of 2 to 5, an indigestible dextrin having a DE value of 10 to 15, and the like The group of the mixture is grouped.

[9] The method according to any one of [1] to [8], wherein the content of the extender material in the flavour-containing flakes is from 100 to 500% by mass relative to the polysaccharide-promoting polysaccharide. Good is 200 to 500% by mass.

[10] The method according to any one of [1] to [9], wherein the flavour-containing flakes have a thickness of from 0.05 to 0.15 mm, preferably from 0.06 to 0.10 mm.

[11] The method according to any one of [1] to [10], wherein the viscosifying polysaccharide in the raw material is the total mass of the constituent components other than the water in the raw material of the flavour-containing flakes. The blending amount is 10 to 35 mass%, preferably 12 to 25 mass%.

[12] The method according to any one of [1] to [11], wherein the content of the emulsifier in the flavour-containing flakes is 0.5 to 5% by mass, preferably, relative to the polysaccharide-promoting polysaccharide. It is 1.0 to 4.5% by mass.

[13] The method according to any one of [1], wherein the flavour-containing flakes are dried to a moisture content of less than 10% by mass, preferably 3 to 9% by mass, More preferably, it is 3 to 6 mass%.

 [Examples]    [Example 1]  

In the present embodiment, a substance which is an additive material candidate (hereinafter referred to as a candidate incremental material) is used to form a sheet containing a fragrance, and an influence evaluation of the candidate incremental material on four items is performed, that is, evaluation The influence of "1-1. Viscosity of raw material slurry", "1-2. Shrinkage rate of sheet", "1-3. Flavor taste" and "1-4. Perfume retention after storage". In Example 1, as a polysaccharide-promoting polysaccharide, a gellan gum and tamarind were used in a mass ratio of 1:1.

 1-1. Viscosity of raw material slurry    (1) Modulation of raw material slurry    [sample 1]  

Sample 1 corresponds to Example 1 disclosed in Patent Documents 1 to 3.

 [composition]  

 [Step]  

The deuterated type of lanolin, tamarind and lecithin were dissolved in 0.3 liter of water heated at about 70 ° C to prepare a polysaccharide aqueous solution. 1-Menthol was added to a polysaccharide aqueous solution, and kneaded and emulsified by a homogenizer (ETEC Japan Co., Ltd., DMM type) to prepare a raw material slurry.

 [sample 2]  

In the sample 2, the blending amount of the flavor was reduced based on the composition of the sample 1.

 [composition]  

 [Step]  

The raw material slurry was prepared in the same procedure as in the sample 1.

 [sample 3]  

In the sample 3, the blending amount of the flavor was reduced based on the composition of the sample 1, and the reduced flavor was filled with the polysaccharide.

 [composition]  

 [Step]  

The raw material slurry was prepared in the same procedure as in the sample 1.

 [sample 4]  

Sample 4 was added with white sugar (perfume grade) as a candidate incremental material.

 [composition]  

 [Step]  

The deuterated type of lanolin, tamarind and lecithin were dissolved in 0.3 liter of water which had been heated and kept at about 70 ° C to prepare a polysaccharide aqueous solution. After the candidate bulk material was added to the aqueous polysaccharide solution, 1-menthol was added, and the mixture was emulsified and emulsified by a homogenizer (ETEC Japan Co., Ltd., DMM type) to prepare a raw material slurry.

 [sample 5]  

In the sample 5, a raw material slurry was prepared in the same composition and procedure as that of the sample 4 except that cellulose (Sigma Aldrich, Cellulose Microcrystalline) was used as the candidate incremental material.

 [sample 6]  

The sample 6 was prepared into a raw material slurry in the same composition and procedure as that of the sample 4 except that calcium carbonate (Wako Pure Chemical Industries Co., Ltd., special grade) was used as the candidate incremental material.

 [sample 7]  

The sample 7 was prepared into a raw material slurry in the same composition and procedure as that of the sample 4 except that starch (Wako Pure Chemical Industries Co., Ltd., test drug derived from corn) was used as the candidate incremental material.

 [sample 8]  

The sample 8 was prepared into a raw material slurry in the same composition and procedure as that of the sample 4 except that Pinedex #100 (Sugulin Chemical Industry Co., Ltd., dextrin having a DE value of 2 to 5) was used as the candidate incremental material.

 [sample 9]  

The sample 9 was prepared into a raw material slurry in the same composition and procedure as the sample 4 except that Pinefiber (Infectious Dextrin having a DE value of 10 to 15 in Pine Valley Chemical Industry Co., Ltd.) was used as the candidate incremental material.

 (2) Modulation of flavoured flakes  

The raw material slurry of Samples 4 to 9 was used to prepare a sheet containing a fragrance as follows.

The raw material slurry was stretched at a thickness of 1.0 mm on a stainless steel plate covered with Saran Wrap (registered trademark). The stretched raw material slurry was temporarily cooled to a sample temperature of 20 ° C to cause gelation. Then, hot air of about 100 ° C generated by a hot air generator (Miyamoto Manufacturing Co., New Hot blaster MS5841-6D, set temperature: about 140 ° C) was blown onto the gelled raw material for about 10 minutes to dry the raw material. Thereby, a sheet containing a fragrance (thickness: about 0.1 mm) was prepared.

When the flavor content of the flavour-containing flakes of Samples 4 to 9 was measured by the method described later, it was 0.08% by mass, 0.94% by mass, 0.04% by mass, ≒0% by mass, ≒0% by mass, and ≒0 mass, respectively, with respect to the sheet. %.

 (3) Determination of viscosity of raw material slurry  

The viscosity of the raw material slurry of Samples 1 to 9 was measured by a rheometer (Thermo Haake, RheoStrees-1) as follows.

The viscosity of the raw material slurry is evaluated by the complex viscosity. The detailed measurement conditions are as follows.

Rheometer: Thermo Haake, RheoStrees-1

Sensor: Φ 60mm plate-board (gap; 1.0mm)

Amplitude condition: control pressure mode (5Pa) 1Hz

Temperature conditions: 80 ° C → 20 ° C (cooling) / 20 ° C → 80 ° C (heating) (3 ° C / min each)

Further, in order to eliminate the influence of the drying from the side of the sample on the film formation in the viscosity measurement operation, the side of the sample was sealed with eucalyptus oil (Shin-Etsu Chemical Co., Ltd., KF-50-1000CS).

 (4) Results  

The results of the viscosity measurement are shown in Fig. 1.

The raw material slurry of the sample 2 was reduced in the amount of the fragrance based on the composition of the sample 1, but the viscosity was the same as that of the sample 1, and the degree of viscosity was emulsified and stretched without any problem. However, when attempting to prepare a flavour-containing flake having a predetermined thickness using the raw material slurry of the sample 2, in order to manufacture a flake having a predetermined thickness, it is necessary to increase the total amount of the raw material slurry. This raises the problem of increasing the drying time.

In order to solve such problems, in the sample 3, when the viscosity-increasing polysaccharide is used to fill the reduced concentration of the flavoring concentration, the viscosity of the raw material slurry is increased, which hinders the kneading and emulsification of the raw material, and the stretching of the raw material slurry.

In Samples 4 to 9, the reduced amount of the blending concentration of the flavor was filled with the candidate incremental material. Sample 4, sample 5, sample 6, sample 8 and sample 9, when white sugar, cellulose, calcium carbonate, dextrin and indigestible dextrin are used as candidate incremental materials, the raw material slurry has viscosity. The degree of emulsification and stretching work without problems. Further, when the raw material slurry of the sample 4, the sample 5, the sample 6, the sample 7, the sample 8 and the sample 9 is used to prepare a sheet containing a fragrance, since the candidate incremental material is responsible for increasing the volume of the sheet, the production can be shortened. The sheet containing the low concentration of the fragrance has a drying time necessary for a predetermined thickness.

 1-2. Shrinkage rate of the sheet    (1) Modulation of flavoured flakes  

As described above, the raw material slurry of the samples 4 to 9 was stretched and dried to prepare a flake-containing sheet. Further, in the sample 7, since the viscosity of the raw material slurry was increased and the raw material slurry was not stretched to a uniform thickness, the sample 7 was excluded from the object of the evaluation.

 (2) Determination of shrinkage rate  

The length of one side of the stretched raw material slurry and the length of one side of the flavor-containing sheet after the preparation of the instant were measured. From the measured values, the shrinkage ratio was determined by the following formula.

Shrinkage ratio (%) = [{(the length of one side of the stretched raw material slurry) - (the length of one side of the flavoured flakes after the preparation of the instant)} / (the length of one side of the stretched raw material slurry)] × 100

 (3) Results  

The measurement result of the shrinkage rate is shown in Fig. 2 .

Sample 4 (alternative incremental material: white sugar), sample 8 (alternative incremental material: dextrin) and sample 9 (alternative incremental material: indigestible dextrin), the shrinkage rate is low, so Said that manufacturing is more suitable.

Sample 6 (alternative incremental material: calcium carbonate), the shrinkage rate is about 40%. This is a degree of shrinkage which does not adversely affect the preparation of the sheet, and is within an allowable range in terms of manufacturing suitability.

On the other hand, sample 5 (alternative bulk material: cellulose) has a shrinkage rate of about 50%, which is the highest.

 1-3. Fragrant taste    (1) Modulation of flavoured flakes  

The difference is caused in the yield of the fragrance (i.e., the ratio of the content of the fragrance in the produced sheet to the blended amount of the flavor) due to the kind of the candidate incremental material. Therefore, in this experiment, the blending amount of the flavor was adjusted for each of the candidate incremental materials, and the flavour-containing flakes were made to contain the flavor-containing flakes of the samples 10 to 15 as if they contained about 2.5% by mass of the flavour.

 [sample 10]  

Sample 10 used white granulated sugar (perfume grade) as a candidate incremental material.

 [composition]  

 [Step]  

The deuterated type of lanolin, tamarind and lecithin were dissolved in 0.3 liter of water which had been heated and kept at about 70 ° C to prepare a polysaccharide aqueous solution. After adding a candidate bulk material to the aqueous solution of the polysaccharide, 1-menthol was added, and the mixture was emulsified and emulsified by a homogenizer (ETEC Japan Co., Ltd., DMM type) to prepare a raw material slurry.

The prepared raw material slurry was stretched at a thickness of 1.0 mm on a stainless steel plate covered with Saran Wrap (registered trademark). The stretched raw material slurry was briefly cooled to a sample temperature of 20 ° C to cause gelation. Then, hot air of about 100 ° C generated by a hot air generator (Miyamoto, New Hot blaster MS5841-6D) was blown onto the gelled raw material for about 10 minutes to dry the raw material. Thereby, a sheet containing a fragrance (thickness: about 0.1 mm) was prepared.

The fragrance content of the prepared flavour-containing flakes was 2.2% by mass relative to the flakes.

 [sample 11]  

In the sample 11 except that cellulose (Sigma Aldrich, Cellulose Microcrystalline) was used as the candidate incremental material, the raw material slurry was prepared in the same composition and procedure as the sample 10. The flavor content of the flavour-containing flakes was 3.7% by mass relative to the flakes.

 [sample 12]  

The sample 12 was prepared by using the same composition and procedure as the sample 10, except that calcium carbonate (Wako Pure Chemical Industries Co., Ltd., special grade) was used as the candidate incremental material, and the blending amount of the flavor was 3.4 parts by mass. a sheet containing spices. The content of the flavor-containing sheet prepared with respect to the sheet was 3.7% by mass.

 [sample 13]  

The sample 13 was prepared by using the same composition and procedure as the sample 10 except that starch (Wako Pure Chemical Industries Co., Ltd., test drug derived from corn) was used as a candidate incremental material and the amount of the fragrance was adjusted to 3.9 parts by mass. a thin slice of spices. The content of the flavor-containing sheet prepared with respect to the sheet was 1.9% by mass.

 [sample 14]  

In the sample 14 except that Pinedex #100 (Songu Chemical Industry Co., Ltd.) was used as the candidate incremental material, and the blending amount of the flavor was 3.9 parts by mass, the same composition and procedure as the sample 10 were used to prepare a sheet containing the flavor. . The content of the flavor-containing flakes prepared with respect to the sheet was 2.5% by mass.

 [sample 15]  

The sample 15 was prepared into a flake-containing flake in the same composition and procedure as the sample 10 except that Pinefiber (Songu Chemical Industry Co., Ltd.) was used as the candidate incremental material and the blending amount of the flavor was 16.1 parts by mass. The content of the flavor-containing sheet prepared with respect to the sheet was 3.9% by mass.

 (2) Preparation of cigarettes  

Using a flavour-containing sheet of Samples 10 to 15, a cigarette was prepared as follows.

The flavour-containing sheet (thickness 0.1 mm) of the sample 10 was cut to obtain cut pieces having a long side of 4 mm and a short side of 1.5 mm. The cut pieces were mixed with tobacco silk taken out from a Winston Tar 12 mg product (Japan Tobacco Industry Co., Ltd.) (hereinafter referred to as "control cigarette") at a mass ratio of 5:95 to obtain a mixed tobacco yarn. The mixed tobacco yarn was wound with a roll paper to prepare a cigarette of the sample 10.

The cigarettes of the samples 11 to 15 were similarly prepared using the flavour-containing flakes of the samples 11 to 15.

 (3) Sensory evaluation of flavor taste  

The taste of the cigarettes of the samples 11 to 15 was evaluated by sensory evaluation. Specifically, it was evaluated how much the taste of the cigarettes of Comparative Samples 11 to 15 and the flavor of the control cigarette were changed.

The batch name is hidden, and 8 expert reviewers who have received the evaluation test of the taste taste smoke the control cigarette and the cigarettes of the sample 10 to 15. The change of the taste taste of the control cigarette is given 1 to 5 in a large and small order. The score.

(Scoring Criteria) 1: There is a huge change in the taste of flavor

2: There is a considerable change in the taste of the fragrance.

3: There is a change in taste

4: The flavor tastes slightly different

5: Aroma tastes equal and no change

The scores of the eight expert reviewers were averaged, and the next decimal place was rounded up as the evaluation score for each cigarette.

 (4) Results  

The evaluation scores are shown in Table 1 below.

As shown in Table 1, the cigarettes of the sample 14 and the sample 15 were completely unchanged from the taste of the control cigarette, or almost unchanged.

The cigarettes of the sample 10 and the sample 11 had a considerable change with respect to the taste of the control cigarette. The cigarette of sample 10 has a sweet smell. The cigarette of the sample 11 weakened the taste of the control cigarette. However, this change in the cigarette of the sample 10 is not adversely affected by the concept of the taste of the cigarette.

The cigarette of the sample 12 had a great change with respect to the taste of the control cigarette, and the taste of the control cigarette was weakened. The cigarette of the sample 13 was changed to a smaller extent than the cigarettes of the sample 10 and the sample 11, but the flavor of the control cigarette was changed.

 1-4. Perfume retention after storage    (1) Modulation of flavoured flakes  

As described above, the flavour-containing flakes of the samples 10 to 15 were prepared.

 (2) Storage test  

The prepared fragrance-containing sheet was cut into a size of 1 × 10 mm to obtain a cut piece. The obtained cut pieces were spread on a test piece, and stored in a thermostat (Dahe Science, DX600) set at 50 ° C for a predetermined period (7 days, 14 days, and 30 days). The fragrance content of each sample after storage was measured.

 (3) Determination of perfume content  

The fragrance-containing sheet (the storage day was 0 days) and the menthol contained in the flavor-containing sheet at 7 days, 14 days, and 30 days after storage were extracted with methanol to prepare a measurement solution. The menthol in the assay solution was quantified by GC-MSD.

In a sealed container (threaded tube) having a capacity of 50 mL, 10 mL of methanol (test drug grade or higher) was added to 0.1 g of the cut piece containing the flavor-containing sheet, and shaking (200 rpm) was performed for 40 minutes. After leaving this overnight, it was shaken for another 40 minutes (200 rpm) and allowed to stand. After standing, the supernatant was diluted to a dilution concentration (here, ×1 to ×10 methanol dilution) suitable for GC measurement to prepare a measurement solution. In addition, the methanol used for the preparation of the measurement solution contained 1,3-butanediol (Wako Pure Chemical Industries Co., Ltd., special grade) as an internal standard substance at a concentration of 0.05 mg/mL.

The menthol in the measurement solution prepared as described above was quantified by a calibration line method by the following GC-MSD.

GC-MSD: Agilent 6890N Gas Chromatograph

Column: DB-1 60m×320μm (1μm)

Constant speed mode 30 cm / sec (cm / sec)

Oven: 40 ° C → (5 ° C / min) → 250 ° C (for 5 minutes)

Injection volume: 1μL

Insert the liner: Agilent 4711 (250 ° C)

Injection port: Sprit mode 10:1 14mL/min

Agilent 5973 inert mass spectrometer

Scan mode (30 to 300 amu‧2.74 scans/second)

The concentration of the calibration line solution: 8 kinds of 0, 0.01, 0.05, 0.1, 0.3, 0.5, 0.7, 1.0 [mg-menthol/mL].

The fragrance retention ratio of each sample was calculated from the measured value of the fragrance content by the following formula.

Perfume retention rate = (perfume content of the flavour-containing flakes after storage) / (flavor content of the flavour-containing flakes after the preparation of the instant)

 (4) Results  

The result of the fragrance retention rate is shown in Fig. 3.

The evaluation score was given by the following scoring criteria based on the fragrance retention rate of the fragrance-containing sheet stored for 30 days. The evaluation results are shown in the table below.

 (scoring standard)  

Perfume retention rate of 0.75 or more and 1.00 or less: evaluation score 4

Perfume retention rate above 0.50 and not up to 0.75: Evaluation score 3

Perfume retention rate above 0.25 and not up to 0.50: evaluation score 2

Perfume retention rate above 0 and less than 0.25: Evaluation score 1

As is clear from the results of Fig. 3 and Table 2, the fragrance retention ratio of the fragrance-containing sheet stored for 30 days was 0.5 or more in the sample 10, the sample 11, the sample 13, the sample 14, and the sample 15. In particular, the fragrance retention ratio of the flavor-containing sheet of the sample 10 and the sample 14 was 0.75 or more, which was high. On the other hand, the fragrance-containing sheet of the sample 12 had a fragrance retention ratio of less than 0.5.

 1-5. Conclusion  

Through the above experiment, the influence of the candidate incremental materials on the four evaluation items was evaluated, that is, the evaluation of "1-1. Viscosity of raw material slurry", "1-2. Shrinkage rate of the sheet", "1-3. "Taste of taste" and "1-4. Perfume retention after storage". The evaluation results are summarized in Table 3.

 One: not determined

The evaluation criteria for "viscosity of raw material slurry" are as follows.

(Evaluation Criteria) ○: Viscosity without problems in the emulsification operation

×: viscosity that is difficult to perform emulsification

The evaluation criteria for "shrinkage of the sheet" are as follows.

(evaluation criteria) ◎: shrinkage rate is less than 20%

○: The shrinkage rate is 20% or more and less than 50%

×: shrinkage rate is 50% or more

The evaluation criteria for "fragrance taste" are as follows.

(Evaluation Criteria) ◎: Evaluation score 5

○: Evaluation score 4

△: Evaluation score 3

×: Evaluation score 2

××: Evaluation score 1

The evaluation criteria for "perfume retention after storage" are as follows.

(Evaluation Criteria) ◎: Evaluation score 4

○: Evaluation score 3

△: Evaluation score 2

×: Evaluation score 1

From the results of Example 1, it is known that the bulk material is responsible for increasing the volume of the sheet and effectively satisfies the following conditions (i) and (ii): (i) does not increase the viscosity of the raw material slurry to a difficult level. The extent to which the sheet is produced (that is, to the extent that the kneading and emulsifying of the raw material slurry is difficult to handle); (ii) the function of retaining the flavour of the flakes is not reduced to the original function of the flake-containing flakes (ie, as a smoking article) The function of the fragrance component).

Furthermore, it is known that the bulk material is preferably a substance that does not affect the taste of the smoking article. Further, the incremental material is preferably a substance which adversely affects the process of the sheet, for example, in the drying step, preferably a substance which does not cause a significant shrinkage of the sheet.

As shown in Table 3, when using Pinedex and Pinefiber as candidate incremental materials, good results were shown in all evaluation items. From this result, it is understood that the starch hydrolyzate is particularly excellent as a bulking material. Further, since the starch raises the viscosity of the raw material slurry to such an extent that the mixing and emulsification of the raw material slurry is difficult to work, it is not suitable as an incremental material. White sugar, cellulose and calcium carbonate, which are responsible for increasing the volume of the sheet, and satisfying the conditions (i) and (ii) above, must pay attention to the influence of the taste of the smoking article or the shrinkage of the sheet. The effect is adjusted while adjusting the amount of blending.

 [Embodiment 2]  

In the present embodiment, cold weather is used as a polysaccharide-promoting polysaccharide. In the same manner as in the first embodiment, the candidate incremental material was used as the flavour-containing flake to evaluate the influence of the candidate incremental material on the three evaluation items, that is, the evaluation of "2-1. Viscosity of the raw material slurry", "2 -2. Effect of shrinkage after drying" and "2-3. Perfume retention after storage".

 2-1. Viscosity of raw material slurry    (1) Modulation of raw material slurry  

Since the type of the candidate incremental material may vary in the yield of the fragrance, in this experiment, the fragrance-containing sheet is contained in an amount of about 2.5% by mass of the fragrance, and the adjustment of each candidate incremental material is adjusted. The amount of spices.

 [sample 16]  

Sample 16 used white granulated sugar (perfume grade) as a candidate incremental material.

 [composition]  

 [Step]  

0.3 liter of water containing cold weather was bathed in a boiling hot water bath to dissolve the cold days in the water to form a cold aqueous solution. Lecithin, a candidate bulking material, and 1-menthol were added to the obtained cold water aqueous solution, and kneaded and emulsified by a homogenizer (Etech Japan Co., Ltd., DMM type) to prepare a raw material slurry.

 [sample 17]  

In the sample 17 except that cellulose (Sigma Aldrich, Cellulose Microcrystalline) was used as the candidate incremental material, the raw material slurry was prepared in the same composition and procedure as the sample 16.

 [sample 18]  

In the sample 18, the same composition as the sample 16 was used except that calcium carbonate (Wako Pure Chemical Industries Co., Ltd., special grade) was used as the candidate incremental material, and the amount of 1-menthol was 1.0 parts by mass. And the step is prepared into a raw material slurry.

 [sample 19]  

The sample 19 was the same as the sample 16 except that starch (Wako Pure Chemical Industries Co., Ltd., test drug from corn) was used as the candidate incremental material, and the amount of 1-menthol was adjusted to 1.0 part by mass. The composition and the steps are prepared into a raw material slurry.

 [sample 20]  

In the sample 20, except that Pinedex #100 (Songu Chemical Industry Co., Ltd.) was used as the candidate incremental material, and the blending amount of 1-menthol was 1.3 parts by mass, the same composition and procedure as in the sample 16 were used. Raw material slurry.

 [sample 21]  

The sample 21 was prepared into a raw material slurry by using the same composition and procedure as the sample 16 except that Pinefiber (Songu Chemical Industry Co., Ltd.) was used as the candidate incremental material and the amount of 1-menthol was adjusted to 8.7 parts by mass. .

 (2) Modulation of flavoured flakes  

Using the raw material slurry of the samples 16 to 21, the flavour-containing flakes of the samples 16 to 21 were prepared in the same manner as in the first embodiment. Further, the fragrance content and the moisture content of the fragrance-containing sheet of the obtained samples 16 to 21 were measured by the above-described measurement methods.

The fragrance content of the flavour-containing flakes of the samples 16 to 21 with respect to the sheet was 2.5% by mass, 2.5% by mass, 3.5% by mass, 2.2% by mass, 2.4% by mass, and 4.5% by mass, respectively.

 (3) Determination of viscosity of raw material slurry  

The viscosity of the raw material slurry of the samples 16 to 21 was measured by the same measuring apparatus and measurement conditions as in the first embodiment.

 (4) Results  

The results of the viscosity measurement are shown in Fig. 4.

The raw material slurry of any of the samples has a viscosity which is emulsified and stretched without any problem. However, the raw material slurry of the sample 19 (the candidate incremental material: starch) was the same as that of the first embodiment, and it was found that the viscosity was higher than that of the other candidate incremental materials.

Further, when the raw material slurry of the samples 16 to 21 is used to prepare a flake-containing flake, since the candidate incremental material is responsible for increasing the volume of the flakes, it is possible to shorten the preparation until the sheet containing the low concentration of the flavour has a predetermined The drying time necessary for the thickness.

 2-2. Shrinkage rate of the sheet    (1) Modulation of flavoured flakes  

Using the raw material slurry of the samples 16 to 21, the flavour-containing flakes of the samples 16 to 21 were prepared in the same manner as in the first embodiment.

 (2) Determination of shrinkage rate  

The shrinkage ratio of the flavour-containing sheet of the samples 16 to 21 was determined by the same method and calculation formula as in the first embodiment.

 (3) Results  

The measurement results of the shrinkage ratio are shown in Fig. 5.

Sample 16 (alternative incremental material: white sugar), the shrinkage rate is as low as 20%, so it can be said that the manufacturing suitability is high.

Further, Samples 17 to 21 (alternative bulk materials: cellulose, calcium carbonate, starch, dextrin, and indigestible dextrin) have a shrinkage ratio of about 30 to 40%. This shrinkage rate, which does not adversely affect the preparation of the sheet, is within the allowable range in terms of manufacturing suitability.

 2-3. Perfume retention after storage    (1) Modulation of flavoured flakes  

Using the raw material slurry of the samples 16 to 21, the flavour-containing flakes of the samples 16 to 21 were prepared in the same manner as in the first embodiment.

 (2) Storage test and determination of perfume content  

The fragrance-containing sheet of Samples 16 to 21 was subjected to a storage test in the same manner as in Example 1. Further, in the same manner as in Example 1, the fragrance content of the flavor-containing sheet after the preparation of the preparation and the fragrance content of the flavor-containing sheet after storage were measured, and the fragrance retention ratio was calculated.

 (3) Results  

The results of the perfume retention rate are shown in Fig. 6.

The evaluation score was given by the scoring standard described in Example 1 based on the fragrance retention rate of the flavor-containing sheet stored for 30 days. The evaluation results are shown in the table below.

From the results of Fig. 6 and Table 4, it was found that the fragrance retaining ratio of the flavour-containing flakes of all the samples was 0.5 or more. In particular, the flavor-containing sheets of the flavour-containing flakes of the samples 16, 17, 19, and 20 were extremely high, and were 0.75 or more.

 2-4. Conclusion  

In Example 2, cold weather was used as a polysaccharide-promoting polysaccharide, and the influence of the candidate incremental materials on the three evaluation items was evaluated, that is, the evaluation of "2-1. Viscosity of the raw material slurry", "2-2. The shrinkage rate of the sheet and the effect of "2-3. The fragrance retention rate after storage".

The evaluation criteria for each evaluation item are as described above.

The evaluation results of the "viscosity of the raw material slurry" and the "shrinkage ratio of the sheet" showed that when the cold weather was used as the polysaccharide-promoting polysaccharide, the same manner as in the first embodiment was used, and when the flavor-containing sheet containing the bulk material was produced, No modulation of bad conditions. In addition, the evaluation results of the "perfume retention rate after storage" showed that the use of cold weather as the polysaccharide-promoting polysaccharide was the same as in Example 1, and the flavor-containing sheet containing the bulk material had a high post-storage. Perfume retention rate.

From these results, it was revealed that the cold weather system is the same as the mixture of the gellan gum and the tamarind (Example 1), and can be used as a polysaccharide-promoting polysaccharide in a flavour-containing flake containing an extender material.

 [Example 3]  

In this embodiment, the influence of the amount of the incremental material on the five evaluation items is evaluated, that is, the evaluation is performed on "3-1. Drying time", "3-2. Viscosity of raw material slurry", "3-3" The effect of shrinkage of the sheet, "3-4. Flavor taste" and "3-5. Preservation rate after storage". Further, a mixture of Pinedex and Pinefiber (mass ratio of 7:3) was used as the incremental material in the present embodiment.

 3-1. Drying time  

Investigate the relationship between the amount of incremental material and the drying time. In this experiment, the bulk material was formulated in proportions of 0, 100, 200, 300, and 380 mass% with respect to the polysaccharide-promoting polysaccharide.

 (1) Modulation of raw material slurry    [sample 22]    [composition]  

 [Step]  

The raw material slurry was prepared in the same manner as in Example 1.

 [sample 23]  

The raw material slurry was prepared in the same composition and procedure as the sample 22 except that the amount of the bulking material was 4.3 parts by mass (100% by mass based on the tackified polysaccharide).

 [sample 24]  

The raw material slurry was prepared in the same composition and procedure as the sample 22 except that the amount of the bulking material was 8.6 parts by mass (200% by mass relative to the polysaccharide of the polysaccharide).

 [sample 25]  

The raw material slurry was prepared in the same composition and procedure as the sample 22 except that the amount of the bulking material was 12.9 parts by mass (300% by mass based on the polysaccharide of the polysaccharide).

 [sample 26]  

The raw material slurry was prepared in the same composition and procedure as that of the sample 22 except that the amount of the bulking material was 16.3 parts by mass (relative to 380 mass% of the polysaccharide of the polysaccharide).

 (2) Determination of drying time  

The raw material slurry of the samples 22 to 26 was stretched on a stainless steel plate covered with Saran Wrap (registered trademark) so that the thickness of the dried sheet became 0.1 mm. In order to make the thickness of the dried sheet 0.1 mm, it is necessary to appropriately change the thickness of the raw material slurry of each sample on the substrate in accordance with the amount of the incremental material. Specifically, the thickness of the raw material slurry of the samples 22 to 26 stretched on the substrate was 4.0 mm, 2.2 mm, 1.4 mm, 1.3 mm, and 1.1 mm, respectively.

The stretched raw material slurry was briefly cooled to a sample temperature of 20 ° C to cause gelation. Then, hot air of about 100 ° C generated by a hot air generator (Miyamoto, New Hot blaster MS5841-6D) was blown onto the gelled raw material, and dried to prepare a sheet having a thickness of 0.1 mm. The time required to dry each sample was recorded.

 (3) Results  

Figure 7 shows the relationship between the blending ratio of the bulking material and the drying time.

Compared with the sample 22 containing no bulk material, the samples 23 to 26 containing the bulking material can shorten the drying time necessary for preparing the flake-containing sheet. In particular, the sample 24 to 26 containing a blending ratio of 200% by mass or more with respect to the tackifying polysaccharide is used to shorten the drying time required for preparing the flavour-containing sheet to about 10 to 15 minutes. In addition, the preparation ratios 25 and 26 in which the proportion of the additive is 300% by mass or more with respect to the polysaccharide-promoting polysaccharide, the drying time is shortened to about 10 minutes.

On the other hand, even if a bulking material exceeding 380 mass% is blended with respect to the tackified polysaccharide, it is expected to prepare the sheet with the same short drying time. Therefore, in terms of cost effectiveness, the content of the extender material is preferably from 100 to 500% by mass, more preferably from 200 to 500% by mass, relative to the tackified polysaccharide.

 3-2. Viscosity of raw material slurry  

The relationship between the amount of the incremental material and the viscosity of the raw material slurry was investigated. In this experiment, the bulk material was formulated in a ratio of 0, 100, 200, 300, 380, 500, 600, and 700% by mass relative to the polysaccharide-promoting polysaccharide. Further, in this experiment, the yield of the perfume was determined in such a manner that all the flavour-containing flakes contained approximately 2.5% by mass of the perfume, and the blending amount of the blend was adjusted in accordance with the blending amount of the bulking material.

 (1) Modulation of raw material slurry    [sample 27]    [composition]  

 [Step]  

The raw material slurry was prepared in the same manner as in Example 1.

 [sample 28]  

The same composition as that of the sample 27 was carried out, except that the blending amount of the bulking material was 4.3 parts by mass (100% by mass based on the tackified polysaccharide) and the blending amount of 1-menthol was 3.7 parts by mass. The step is prepared into a slurry of the raw material.

 [sample 29]  

The same composition as that of the sample 27 was carried out except that the amount of the bulking material was 8.6 parts by mass (200% by mass based on the polysaccharide of the polysaccharide) and the amount of the 1-menthol was 4.8 parts by mass. The step is prepared into a slurry of the raw material.

 [sample 30]  

The same composition as that of the sample 27 was carried out except that the amount of the bulking material was 12.9 parts by mass (300% by mass based on the polysaccharide of the polysaccharide) and the amount of the 1-menthol was 5.8 parts by mass. The step is prepared into a slurry of the raw material.

 [sample 31]  

The same composition as that of the sample 27 was carried out, except that the blending amount of the bulking material was 16.3 parts by mass (380% by mass based on the tackified polysaccharide) and the blending amount of 1-menthol was 5.2 parts by mass. The step is prepared into a slurry of the raw material.

 [sample 32]  

The same composition as that of the sample 27 was carried out except that the amount of the bulking material was 21.5 parts by mass (500% by mass based on the polysaccharide of the polysaccharide) and the amount of the 1-menthol blend was 6.5 parts by mass. The step is prepared into a slurry of the raw material.

 [sample 33]  

The composition of the bulk material was the same as that of the sample 27, except that the amount of the bulking material was 25.8 parts by mass (600% by mass based on the polysaccharide of the polysaccharide) and the amount of the 1-menthol blend was 7.6 parts by mass. The step is prepared into a slurry of the raw material.

 [sample 34]  

The same composition as that of the sample 27 was carried out except that the amount of the bulking material was adjusted to 30.1 parts by mass (700% by mass based on the tackified polysaccharide) and the amount of the 1-menthol blend was 7.6 parts by mass. The step is prepared into a slurry of the raw material.

 (2) Modulation of flavoured flakes  

Using the raw material slurry of Samples 27 to 34, a flake-containing sheet was prepared in the same manner as in Example 1. Further, the fragrance content and the moisture content of the fragrance-containing sheet of the obtained samples 27 to 34 were measured by the above-described measurement methods.

The fragrance content of the flavour-containing flakes of Samples 27 to 34 with respect to the sheet was 3.5% by mass, 2.8% by mass, 3.9% by mass, 3.5% by mass, 2.3% by mass, 2.9% by mass, 2.9% by mass, and 2.5% by mass, respectively. .

 (3) Determination of viscosity of raw material slurry  

The viscosity of the raw material slurry of the samples 27 to 34 was measured by the same measuring apparatus and measurement conditions as in the first embodiment.

 (4) Results  

The results of the viscosity measurement are shown in Fig. 8.

The raw material slurry of any of the samples has a degree of viscosity which can be emulsified and stretched without any problem. These results indicate that even if the blending amount of the mixture of Pinedex and Pinefiber used as the additive material is increased to 7 times the amount of the polysaccharide thickening, the viscosity of the raw material slurry is not significantly increased.

 3-3. Shrinkage rate of the sheet    (1) Modulation of flavoured flakes  

Using the raw material slurry of the samples 27 to 34, the flavour-containing flakes of the samples 27 to 34 were prepared in the same manner as in the first embodiment.

 (2) Determination of shrinkage rate  

The shrinkage ratio of the flavour-containing flakes of the samples 27 to 34 was determined by the same method and calculation formula as in the first embodiment.

 (3) Results  

The measurement results of the shrinkage ratio are shown in Fig. 9.

The fragrance-containing sheet of any of the samples had a shrinkage ratio of 10 to 20%, which was not problematic in terms of production. These results show that even if the blending amount of the mixture of Pinedex and Pinefiber used as the extender material is increased to 7 times the amount of the polysaccharide thickening, the shrinkage rate of the sheet is not increased.

 3-4. Fragrant taste  

Each of the sample containing the sample 27 and the samples 30 to 34 containing the fragrance was used to form a cigarette as follows.

 (1) Preparation of cigarettes  

The flavour-containing sheet (thickness 0.1 mm) of the sample 27 was cut to obtain a cut piece having a long side of 4 mm and a short side of 1.5 mm. The cut pieces were mixed with tobacco silk taken from MEVIUS SUPER LIGHTS Tar 6 mg product (Japan Tobacco Industry Co., Ltd.) at a mass ratio of 5:95 to obtain mixed tobacco yarn. This mixed tobacco yarn was wound up into a cigarette of the sample 27 by a roll paper.

Using the flavour-containing flakes of the samples 30 to 34, the cigarettes of the samples 30 to 34 were similarly prepared.

 (2) Sensory evaluation of flavor taste  

The taste of the cigarettes of the sample 27 and the samples 30 to 34 was evaluated by sensory evaluation. Specifically, it was evaluated how much the taste of the cigarettes of the samples 30 to 34 was changed compared to the taste of the cigarettes of the sample 27 (excluding the bulk material).

The batch name is hidden, so that the expert panelists who have received the scent taste evaluation training take the cigarettes of the sample 27 and the samples 30 to 34, and the changes in the taste of the cigarettes of the sample 27 are given in large and small order. A score of 5 to 5.

The calculation method of the scoring standard and the evaluation score is as described in Example 1.

 (3) Results  

The evaluation scores are shown in Table 6 below.

The cigarettes of the samples 30 to 32 were all tasteless or almost unchanged from the cigarettes of the sample 27. Further, in the cigarette of the sample 33, it was confirmed that the cigarette with respect to the sample 27 had a taste change. Further, the cigarette of the sample 34 had a considerable taste change with respect to the cigarette of the sample 27.

These results indicate that when the amount of the bulking material is increased, the change in flavor is increased, and the amount of the bulking material is adjusted to be 500% by mass relative to the polysaccharide of the polysaccharide. There is almost no change in the taste of the fragrance.

 3-5. Perfume retention after storage    (1) Modulation of flavoured flakes  

Using the raw material slurry of the samples 27 to 34, the flavour-containing flakes of the samples 27 to 34 were prepared in the same manner as in the first embodiment.

 (2) Storage test and determination of perfume content  

A storage test of the flavour-containing flakes of Samples 27 to 34 was carried out in the same manner as in Example 1. Further, in the same manner as in Example 1, the fragrance content of the flavor-containing sheet after the preparation of the preparation and the fragrance content of the flavor-containing sheet after storage were measured, and the fragrance retention ratio was calculated.

 (3) Results  

The results of the perfume retention rate are shown in Fig. 10.

The evaluation score was given by the scoring standard described in Example 1 based on the fragrance retention rate of the flavor-containing sheet stored for 30 days. The results of the assessment are shown in the table below.

 One: not determined

From the results of Fig. 10 and Table 7, it was found that the fragrance-containing sheets of all the samples to be measured had a fragrance retention ratio of 0.5 or more. In particular, the fragrance-containing sheets of the samples 28 and 29 and the sample 30 had a fragrance retention ratio of 0.75 or more and were extremely high.

 3-6. Conclusion  

In Example 3, the impact of the candidate incremental materials on the five evaluation items was evaluated, that is, the evaluation was performed on "3-1. Drying time", "3-2. Viscosity of raw material slurry", and "3-3. The effect of the shrinkage rate of the sheet, "3-4. Flavor taste" and "3-5. Spice retention after storage". The evaluation results are summarized in Table 8.

 One: not determined

The "drying time" evaluation criteria are as follows.

(evaluation criteria) ◎: less than 20 minutes

○: 20 minutes or more and less than 30 minutes

△: 30 minutes or more and less than 40 minutes

×: 40 minutes or more

The evaluation criteria of other evaluation items are as described in Example 1.

As shown in Table 8, it is confirmed that the evaluation items of the "viscosity of the raw material slurry", the "shrinkage rate of the sheet", and the "flavor retention rate after storage" are not affected by the amount of the incremental material. . On the other hand, it is indicated that for the evaluation item of "fragrance taste", when the dosage of incremental materials is increased, the change of flavor taste will be increased; compared with the amount of polysaccharides added, the amount of incremental materials The upper limit of the amount of the formulation is preferably 500% by mass. Furthermore, for the evaluation item of "drying time", when the amount of the incremental material is reduced, it can be seen that there is a tendency to increase the drying time; the amount of the incremental material is adjusted relative to the amount of the polysaccharide of the polysaccharide. The lower limit is preferably 100% by mass or more, and more preferably 200% by mass or more.

From such results and cost-effectiveness, it is understood that the content of the extender material in the sheet is preferably from 100 to 500% by mass, more preferably from 200 to 500% by mass, based on the mass of the polysaccharide-promoting polysaccharide.

 [Example 4]  

In the present embodiment, the relationship between the blending amount of the cut pieces of the flavoured sheet and the uniformity of the blending was investigated. Specifically, the cigarette rod 5 including the cut pieces of the flake-containing flakes was equally divided into cigarette rod pieces, and the variation coefficient (%) was used to investigate how much the change in the flavor content was observed between the individual cigarette rod pieces.

 (1) Modulation of cigarettes  

A sheet containing a fragrance (thickness: 0.1 mm) was prepared in the same composition and procedure as the sample containing the fragrance of the sample 1. The prepared fragrance-containing sheet was cut to obtain a cut piece having a long side of 4 mm and a short side of 1.5 mm. The resulting cut pieces were mixed with MEVIUS SUPER LIGHTS tobacco silk to prepare a tobacco filling material. The cut pieces were prepared at a ratio of 2.5% by mass, 5% by mass, 7.5% by mass, and 10% by mass with respect to the tobacco filler, to prepare a tobacco filler. The tobacco filling material is wound with a roll paper to prepare a cigarette rod.

 (2) Determination of flavor content  

The prepared cigarette rod 5 is equally divided to obtain a cigarette rod fragment. The amount of menthol contained in each cigarette rod fragment was measured by GC-MSD as described in Example 1.

 (3) Assessment of changes in flavor content  

The coefficient of variation (%) of the fragrance content was calculated for each cigarette rod based on the measured amount of menthol. The distribution of the fragrance in each cigarette rod was evaluated based on the obtained coefficient of variation.

 (4) Results  

The relationship between the blending ratio of the cut pieces of the flavour-containing sheet and the coefficient of variation of the flavor content is shown in Fig. 11.

When the cut pieces of the flavor-containing sheet are contained in a ratio of 5 mass%, 7.5% by mass, and 10 mass% with respect to the tobacco filler, the coefficient of variation of the flavor content is low. From the results of Fig. 11, it is estimated that the cut pieces can be uniformly blended in the cigarette rod by blending the cut pieces of the flavor-containing sheet of 4% by mass or more.

In addition, when the cut pieces of the flavour-containing flakes were blended at 7.5% by mass and when blended at 10% by mass, the coefficient of variation of the flavor content was almost the same. Therefore, the cut pieces of the flavour-containing sheet may be blended in an amount of more than 10% by mass, and it is preferably, for example, formulated in an amount of 10% by mass or less, and at most 20% by mass or less.

According to the results, the cut pieces of the flavour-containing flakes are uniformly distributed in the cigarette rod when assembled in the smoking article in an amount of 4 to 20% by mass with respect to the total mass of the tobacco yarn and the cut piece, and Provides a stable fragrance during smoking.

Claims (15)

 A smoking article comprises a flavour-containing flake comprising a viscosity-promoting polysaccharide, a perfume, an emulsifier, and a bulking material.    The smoking article according to claim 1, wherein the incremental material is a starch hydrolyzate.    The scented article according to claim 2, wherein the starch hydrolyzate has a DE value in the range of 2 to 40, preferably a DE value in the range of 2 to 20. Starch hydrolysate.    The medicinal article according to claim 3, wherein the starch hydrolyzate is selected from the group consisting of dextrin having a DE value of 2 to 5, and an indigestible paste having a DE value of 10 to 15. Fine and such a mixture of groups.    The flavor-containing sheet for a smoking article according to any one of claims 1 to 4, wherein the content of the extender material is 200 to 500% by mass based on the weight-imparting polysaccharide.    The flavor-containing sheet for a smoking article according to any one of claims 1 to 5, wherein the flavor-containing sheet is less than 18% by mass based on the flavor-containing sheet of the smoking article.    The scented article for smoking articles according to any one of claims 1 to 6, wherein the scented article has a thickness of 0.05 to 0.15 mm.    The medicinal article according to any one of claims 1 to 7, wherein the viscosifying polysaccharide is selected from the group consisting of gellan gum, eucalyptus and tamarind. a mixture of the group, and the cold weather group.    The flavor-containing sheet for a smoking article according to any one of claims 1 to 8, wherein the total mass of constituent components other than water in the raw material of the flavor-containing sheet of the smoking article is the aforementioned The compounding amount of the polysaccharide-promoting polysaccharide is 10 to 35 mass%.    The flavor-containing sheet for a smoking article according to any one of claims 1 to 9, wherein the emulsifier is contained in an amount of 0.5 to 5% by mass based on the weight-promoting polysaccharide.    The flavour-containing sheet for a smoking article according to any one of claims 1 to 10, wherein the flavour-containing flakes contain less than 10% by mass of water with respect to the smoking article.    A smoking article comprising a cut piece of a flavour-containing sheet for a smoking article according to any one of claims 1 to 11.    The smoking article of claim 12, further comprising tobacco silk, and wherein the smoking article is mixed with the tobacco yarn by using a cut piece of the flavor-containing sheet.    The smoking article according to claim 13, wherein the cut piece has a thickness of 0.05 to 0.15 mm, and the smoking article according to any one of claims 1 to 11 is a flavour-containing sheet. The slice is cut and has a long side of 2.0 to 7.0 mm and a short side of 0.5 to 2.0 mm.    The smoking article according to claim 13 or claim 14, wherein the cut piece is contained in an amount of 4 to 20% by mass based on the total mass of the tobacco yarn.