WO2020235007A1 - 加熱型香味吸引器用香料含有シートおよび加熱型香味吸引器 - Google Patents

加熱型香味吸引器用香料含有シートおよび加熱型香味吸引器 Download PDF

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Publication number
WO2020235007A1
WO2020235007A1 PCT/JP2019/020136 JP2019020136W WO2020235007A1 WO 2020235007 A1 WO2020235007 A1 WO 2020235007A1 JP 2019020136 W JP2019020136 W JP 2019020136W WO 2020235007 A1 WO2020235007 A1 WO 2020235007A1
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WIPO (PCT)
Prior art keywords
fragrance
containing sheet
mass
flavor
aerosol
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PCT/JP2019/020136
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English (en)
French (fr)
Japanese (ja)
Inventor
田中　康男
Original Assignee
日本たばこ産業株式会社
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Application filed by 日本たばこ産業株式会社 filed Critical 日本たばこ産業株式会社
Priority to EP19930055.9A priority Critical patent/EP3973794A4/de
Priority to PCT/JP2019/020136 priority patent/WO2020235007A1/ja
Priority to JP2021519945A priority patent/JP7171910B2/ja
Publication of WO2020235007A1 publication Critical patent/WO2020235007A1/ja

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    • 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
    • A24B15/10—Chemical features of tobacco products or tobacco substitutes
    • A24B15/16—Chemical features of tobacco products or tobacco substitutes of tobacco substitutes
    • 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
    • A24B15/30—Treatment of tobacco products or tobacco substitutes by chemical substances by organic 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
    • A24D1/00—Cigars; Cigarettes
    • A24D1/20—Cigarettes specially adapted for simulated smoking devices

Definitions

  • the present invention relates to a flavor-containing sheet for a heated flavor aspirator and a heated flavor aspirator.
  • a fragrance-containing sheet for smoking articles containing a polysaccharide, a fragrance, and an emulsifier is known (International Publication No. 2012/118032). Since the perfume-containing sheet contains the perfume in a state of being coated with the polysaccharide, the perfume-containing sheet exhibits high storage stability of the perfume.
  • the perfume-containing sheet is produced by spreading a raw material slurry containing a polysaccharide, a perfume and an emulsifier on a substrate and drying it. The produced perfume-containing sheet is chopped, and the obtained cut pieces are mixed with tobacco chopped and incorporated into a smoking article such as a cigarette as a tobacco filler.
  • An object of the present invention is to provide a technique relating to a perfume-containing sheet for use in a heated flavor aspirator.
  • At least one sugar compound selected from the group consisting of sugars and sugar alcohols, Fragrance and A perfume-containing sheet for a heated flavor aspirator containing an emulsifier is provided.
  • a heated flavor aspirator including a heater that heats the aerosol source to generate an aerosol and releases a flavor component from the cut piece and the tobacco material by the action of the aerosol.
  • FIG. 1 is a perspective view showing an example of a heated flavor aspirator.
  • FIG. 2 is a diagram showing the internal structure of the flavor suction article.
  • FIG. 3 is a diagram showing the internal structure of the aerosol generator.
  • FIG. 4 is a graph showing the fragrance release temperature and the fragrance retention rate of the fragrance-containing sheet containing agar and glucose.
  • FIG. 5 is a graph showing the fragrance release temperature and the fragrance retention rate of the fragrance-containing sheet containing agar and sucrose.
  • FIG. 6 is a graph showing the fragrance release temperature and the fragrance retention rate of the fragrance-containing sheet containing agar and fructose.
  • FIG. 7 is a graph showing the fragrance release temperature and the fragrance retention rate of the fragrance-containing sheet containing agar and sorbitol.
  • FIG. 1 is a perspective view showing an example of a heated flavor aspirator.
  • FIG. 2 is a diagram showing the internal structure of the flavor suction article.
  • FIG. 3 is a diagram showing the internal structure
  • FIG. 8 is a graph showing the fragrance release temperature and the fragrance retention rate of the fragrance-containing sheet containing agar and xylose.
  • FIG. 9 is a graph showing the fragrance release temperature and the fragrance retention rate of the fragrance-containing sheet containing agar and galactose.
  • FIG. 10 is a graph showing the fragrance release temperature and the fragrance retention rate of the fragrance-containing sheet containing agar and mannose.
  • FIG. 11 is a graph showing the fragrance release temperature and the fragrance retention rate of the fragrance-containing sheet containing agar and maltose.
  • FIG. 12 is a graph showing the fragrance release temperature and the fragrance retention rate of the fragrance-containing sheet containing agar and trehalose.
  • FIG. 13 is a graph showing the fragrance release temperature and the fragrance retention rate of the fragrance-containing sheet containing agar and lactose.
  • FIG. 14 is a graph showing the fragrance release temperature and the fragrance retention rate of the fragrance-containing sheet containing agar and raffinose.
  • FIG. 15 is a graph showing the perfume release temperature and perfume retention rate of the perfume-containing sheet containing gellan gum and glucose.
  • FIG. 16 is a graph showing the perfume release temperature and the perfume retention rate of the perfume-containing sheet containing gellan gum and sucrose.
  • FIG. 17 is a graph showing the delivery amount of menthol in each puff.
  • Fragrance-containing sheet for heated flavor aspirator > The fragrance-containing sheet for a heated flavor aspirator (hereinafter, also referred to as a fragrance-containing sheet) With agar At least one sugar compound selected from the group consisting of sugars and sugar alcohols, Fragrance and Contains with emulsifier.
  • the flavor-containing sheet contains a raw material containing (i) agar, (ii) at least one sugar compound selected from the group consisting of sugars and sugar alcohols, (iii) flavors, and (iv) emulsifiers in water. It can be produced by kneading to prepare a raw material slurry, spreading the raw material slurry on a base material, and drying the raw material slurry.
  • the agar plays a role of fixing and covering the fragrance dispersed in the fragrance-containing sheet.
  • the blending amount of agar in the raw material slurry is preferably 10 to 50% by mass, more preferably 15 to 45% by mass, based on the total mass of the components other than water (that is, the amount of dry matter) in the raw material slurry. ..
  • sugar compound The sugar compound is at least one selected from the group consisting of sugars and sugar alcohols.
  • “Sugars” include monosaccharides and oligosaccharides, but not polysaccharides such as starch and glycogen. Examples of the “sugar” include glucose, sucrose, fructose, xylose, galactose, mannose, maltose, trehalose, lactose and raffinose.
  • sugar alcohol refers to an alcohol obtained by reducing the carbonyl group of a sugar to a hydroxyl group. Examples of the "sugar alcohol” include sorbitol.
  • the saccharide compound is at least one selected from the group consisting of monosaccharides, oligosaccharides and sugar alcohols.
  • the "oligosaccharide” is, for example, a disaccharide, a trisaccharide, a tetrasaccharide, or a pentasaccharide.
  • the saccharide compound is at least one selected from the group consisting of monosaccharides, disaccharides, trisaccharides and sugar alcohols. More preferably, the saccharide compound is at least one selected from the group consisting of monosaccharides, disaccharides, trisaccharides and monosaccharide alcohols.
  • “Monosaccharide alcohol” refers to an alcohol obtained by reducing the carbonyl group of a monosaccharide to a hydroxyl group.
  • the saccharide compound is at least one selected from the group consisting of glucose, sucrose, fructose, sorbitol, xylose, galactose, mannose, maltose, trehalose, lactose and raffinose. More preferably, the saccharide compound is at least one selected from the group consisting of glucose, sucrose, fructose, sorbitol, xylose, galactose and mannose. Most preferably, the saccharide compound is sorbitol.
  • the blending amount of the saccharide compound in the raw material slurry is preferably 10% by mass or more, more preferably 10 to 500% by mass, still more preferably 10 to 300% by mass, still more preferably 10 to 10% by mass, based on the agar in the raw material slurry. It is 200% by mass.
  • the blending amount of the saccharide compound in the raw material slurry is preferably 40% by mass or more, more preferably 40 to 500% by mass, based on the agar in the raw material slurry. It is more preferably 50 to 500% by mass, further preferably 50 to 300% by mass, still more preferably 50 to 200% by mass.
  • the content (mass%) of the saccharide compound in the fragrance-containing sheet is preferably 10% by mass or more, more preferably 10 to 10% by mass, based on the agar. It is 500% by mass, more preferably 10 to 300% by mass, still more preferably 10 to 200% by mass.
  • the content (mass%) of the saccharide compound in the fragrance-containing sheet is preferably 40% by mass or more, more preferably 40 to 500% by mass, based on the agar. , More preferably 50 to 500% by mass, still more preferably 50 to 300% by mass, still more preferably 50 to 200% by mass.
  • the temperature at which the fragrance-containing sheet is heated to release the fragrance (hereinafter, also referred to as the fragrance release temperature) can be lowered.
  • the flavor-containing sheet contains a saccharide compound
  • the flavor can be released at a lower heating temperature, so that a sufficient flavor can be provided to the user when applied to a heated flavor aspirator. ..
  • the content of sorbitol in the fragrance-containing sheet is preferably 10% by mass or more, more preferably 10 to 500% by mass, still more preferably 10 to 300% by mass, still more preferably 10 to 200% by mass with respect to the agar. It is mass%.
  • the content of sorbitol in the perfume-containing sheet is preferably 10% by mass or more, more preferably 10 to 500% by mass, based on the agar.
  • % More preferably 20 to 500% by mass, still more preferably 30 to 500% by mass, still more preferably 40 to 500% by mass, still more preferably 50 to 500% by mass, still more preferably 50 to 300% by mass, still more preferably. It is 50 to 200% by mass.
  • a saccharide compound When a saccharide compound is incorporated into a smoking article such as a cigarette as a tobacco filler, it produces a burnt odor due to combustion, but in the present invention, it is incorporated into a heated flavor aspirator and therefore does not burn. Therefore, in the present invention, a relatively large amount of saccharide compounds (for example, saccharide compounds equal to or more than agar) can be blended in the fragrance-containing sheet without generating a burnt odor due to combustion.
  • saccharide compounds for example, saccharide compounds equal to or more than agar
  • fragrance any fragrance can be used as long as it is a fragrance used in a heated flavor aspirator.
  • the main flavors are menthol, leaf tobacco extract, natural vegetable flavors (eg cinnamon, sage, herbs, chamomile, kudzu, sweet tea, cloves, lavender, cardamon, clove, nutmeg, bergamot, geranium, honey essence, rose. Oil, lemon, orange, cay skin, caraway, jasmine, ginger, coriander, vanilla extract, spearmint, peppermint, cassia, coffee, celery, cascarilla, sandalwood, cocoa, ylang ylang, fennel, anise, licorice, st.
  • natural vegetable flavors eg cinnamon, sage, herbs, chamomile, kudzu, sweet tea, cloves, lavender, cardamon, clove, nutmeg, bergamot, geranium, honey essence, rose.
  • Oil lemon, orange, cay skin, caraway, jasmine, ginger
  • John's bread Sumomo extract, peach extract, etc.
  • sugars eg, glucose, fructose, isomerized sugar, caramel, etc.
  • cocoa cocoa (powder, extract, etc.)
  • esters eg, isoamyl acetate, linalyl acetate, isoamyl propionate, butyric acid
  • Linalyl etc.
  • ketones eg, menthon, ionone, damasenone, ethylmaltor, etc.
  • alcohols eg, geraniol, linalol, anetol, eugenol, etc.
  • aldehydes eg, vanillin, benzaldehyde, anisaldehyde, etc.
  • lactone Species eg, ⁇ -undecalactone, ⁇ -nonalactone, etc.
  • animal flavors eg, Musk, Ambergris, civet, clove
  • fragrances may be used in solid form or dissolved or dispersed in suitable solvents such as propylene glycol, ethyl alcohol, benzyl alcohol and triethyl citrate.
  • suitable solvents such as propylene glycol, ethyl alcohol, benzyl alcohol and triethyl citrate.
  • a fragrance in which a dispersed state is easily formed in the solvent by adding an emulsifier, for example, a hydrophobic fragrance or an oil-soluble fragrance can be used.
  • the fragrance comprises at least one fragrance component selected from the group consisting of menthol, citral, limonene, and ethyl butyrate.
  • the blending amount of the fragrance in the raw material slurry can be appropriately selected according to the type of fragrance, and is, for example, 50 to 500% by mass with respect to the mass of agar in the raw material slurry.
  • the fragrance is a fragrance containing menthol as a main component (that is, a fragrance containing menthol in a proportion of 70 to 100% by mass)
  • the blending amount of the fragrance in the raw material slurry is the mass of agar in the raw material slurry.
  • it is preferably 250 to 500% by mass, and more preferably 300 to 450% by mass.
  • the fragrance contains menthol but contains a fragrance component other than menthol as a main component (that is, a fragrance containing menthol in a proportion of 33% by mass or less and a fragrance component other than menthol in a proportion of 67% by mass or more).
  • the blending amount of the fragrance in the raw material slurry is preferably 50 to 250% by mass, more preferably 75 to 200% by mass, based on the mass of the agar in the raw material slurry.
  • the content of the fragrance in the fragrance-containing sheet immediately after preparation can be appropriately changed according to the type of fragrance, but is, for example, 35 to 80% by mass with respect to the total mass of the fragrance-containing sheet.
  • the content of the fragrance in the fragrance-containing sheet immediately after preparation is preferably 50 to 80% by mass, more preferably 50 to 80% by mass, based on the total mass of the fragrance-containing sheet. Is 65 to 78% by mass.
  • the fragrance is a fragrance containing menthol but containing a fragrance component other than menthol as a main component
  • the content of the fragrance in the fragrance-containing sheet immediately after preparation is preferably relative to the total mass of the fragrance-containing sheet. It is 35 to 70% by mass, more preferably 40 to 65% by mass.
  • the content of the fragrance in the fragrance-containing sheet can be measured according to the method described in the column of "(1-3) Evaluation method of fragrance retention rate" of Example 1 described later.
  • Emulsifier As the emulsifier, any emulsifier can be used as long as the fragrance can be dispersed in the raw material slurry.
  • lecithin specifically Sanrecithin A-1 (Taiyo Kagaku Co., Ltd.) can be used.
  • an ester selected from the group consisting of glycerin fatty acid ester, polyglycerin fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester and sucrose fatty acid ester can be used.
  • Glycerin fatty acid esters include, for example, fatty acid monoglycerides such as monostearic acid monoglyceride and succinic acid monoglyceride; polyglycerin fatty acid esters include, for example, pentaglycerin monostearate; sorbitan fatty acid esters include, for example, sorbitan monostearate.
  • the propylene glycol fatty acid ester includes, for example, propylene glycol monostearate; the sucrose fatty acid ester includes, for example, sucrose stearic acid ester.
  • the content of the emulsifier in the raw material slurry is preferably 0.5 to 10% by mass, more preferably 1.0 to 8.0% by mass, based on the mass of the agar in the raw material slurry. Since the amounts of the emulsifier and agar remain on the fragrance-containing sheet as they are, the content of the emulsifier in the fragrance-containing sheet is preferably 0.5 to 10% by mass, more than the mass of the agar in the fragrance-containing sheet. It is preferably 1.0 to 8.0% by mass.
  • the fragrance-containing sheet may contain water. That is, the water contained in the raw material slurry may remain on the fragrance-containing sheet after drying.
  • the water content when water remains in the fragrance-containing sheet is preferably less than 10% by mass, more preferably 3 to 9% by mass, still more preferably 3 to 6% by mass, based on the total mass of the fragrance-containing sheet. is there.
  • the water content of the fragrance-containing sheet can be determined using GC-TCD as described below.
  • the measurement solution is applied to GC-TCD and quantified by the calibration curve method.
  • the conditions of GC-TCD can be, for example, the following conditions. GC-TCD; Hewlett Packard 6890 Gas Chromatograph Column; HP Polapack Q (packed column) Constant Flow mode 20.0 mL / min Injection; 1.0 ⁇ L Inlet ; EPC purge packed column inlet Heater ; 230 °C Gas; He Total flow; 21.1 mL / min Oven; 160 °C (hold 4.5 min) ⁇ (60 °C / min) ⁇ 220 °C (hold 4.0 min) Detector; TCD detector Reference Gas (He) flow rate; 20 mL / min make up gas (He) 3.0 mL / min Signal rate; 5 Hz
  • the fragrance-containing sheet may contain additional ingredients, if necessary.
  • the fragrance-containing sheet may contain a moisturizer.
  • the moisturizer for example, glycerin, hyaluronic acid, magnesium chloride and the like can be used.
  • the fragrance-containing sheet may contain a colorant.
  • the colorant for example, cocoa, caramel, food additive dye such as Blue No. 2, polyphenols such as chlorogenic acid, melanoidin and the like can be used.
  • the fragrance-containing sheet has, for example, a thickness of 0.04 to 0.2 mm, preferably a thickness of 0.05 to 0.10 mm.
  • the fragrance-containing sheet since the fragrance-containing sheet contains a saccharide compound, it has a lower fragrance release temperature than the fragrance-containing sheet containing no saccharide compound.
  • the perfume-containing sheet has a perfume release temperature of 240 ° C. or lower.
  • the perfume-containing sheet has a perfume release temperature of 140-240 ° C.
  • the perfume-containing sheet has a perfume release temperature of 150-200 ° C.
  • the perfume release temperature can be controlled by changing the addition amount of the saccharide compound.
  • the fragrance release temperature can be lowered in proportion to the amount of the saccharide compound added (see FIG. 7). Therefore, the technique disclosed in the present specification can be regarded not only as "a technique for lowering the release temperature of a fragrance component from a fragrance-containing sheet", but also as “a technique for controlling the release temperature of a fragrance component from a fragrance-containing sheet”. It can also be positioned as.
  • the "fragrance release temperature" of the fragrance-containing sheet means the temperature determined according to the method described below.
  • the fragrance-containing sheet can be heated to a predetermined temperature by a heater in the heated flavor aspirator to release the fragrance.
  • the temperature at which the fragrance-containing sheet is heated to release the fragrance that is, the "fragrance release temperature” is a physical property characteristic value of the fragrance-containing sheet, and is described below in the "thermal analysis-mass analysis simultaneous measuring device” (hereinafter "TG-"). It can be determined by measuring the release temperature of the fragrance component with "MS”) ".
  • TG-MS measurement a sample is heated to raise the temperature, and heat absorption and weight change at a predetermined temperature are measured by "differential thermal analysis and thermal balance (thermal analysis)", and at the same time, components from the sample at a predetermined temperature.
  • thermal analysis thermal analysis
  • This is an analytical method for identifying and identifying the release status by "mass spectrometry (MS)”. Based on this measurement, it is possible to obtain knowledge about the heating temperature at which a perfume component (for example, menthol) is released from the sample.
  • the fragrance component (for example, menthol) contained in the fragrance-containing sheet is identified by mass spectrometry (MS) spectrum, and the MS thermogram (horizontal axis: temperature, vertical axis: ion intensity) is the result of thermal analysis (TG). It is possible to superimpose it on the thermogram (horizontal axis: temperature, vertical axis: weight reduction) and determine the temperature at the start of the release of the fragrance component indicated by the MS thermogram as the "fragrance component release temperature". it can.
  • MS mass spectrometry
  • the "fragrance component release temperature” can be determined as the “fragrance release temperature” of the fragrance-containing sheet.
  • the temperature range sandwiched between the minimum value (T 1 ° C) and the maximum value (T 2 ° C) of the release temperature of each fragrance component. (T 1 to T 2 ° C.) can be determined as the "fragrance release temperature” of the fragrance-containing sheet.
  • the fragrance-containing sheet contains the agar with the plurality of types of fragrance components coated, and the agar film is melted or decomposed by heating to melt or decompose the multiple types of fragrances. Release the ingredients. Therefore, unless each fragrance component has a very high boiling point component, the plurality of types of fragrance components are released without causing a large time difference, and the difference between the minimum value (T 1 ° C) and the maximum value (T 2 ° C) is , Usually presumed not very large.
  • the perfume-containing sheet is produced by kneading a raw material containing agar, a saccharide compound, a perfume, and an emulsifier in water according to a known method to prepare a raw material slurry, spreading the raw material slurry on a base material, and drying the raw material slurry. can do.
  • the composition of the raw material slurry can be, for example, 350 to 1000 g of agar, 40 to 1000 g of saccharide compound, 400 to 3000 g of fragrance, and 10 to 80 g of emulsifier per 10 liters of water.
  • the kneading of the raw materials can be carried out by a known emulsification technique using a homogenizer while heating at 60 to 100 ° C.
  • the obtained raw material slurry has, for example, a viscosity of 10,000 [mPa ⁇ s / 60 ° C.] or less, preferably 1,000 to 10,000 [mPa ⁇ s / 60 ° C.], more preferably 1,000 to ⁇ . It has a viscosity of 5,000 [mPa ⁇ s / 60 ° C].
  • the obtained raw material slurry can be spread on the base material so that the thickness of the sheet obtained after drying is, for example, about 0.04 to 0.2 mm. Then, the raw material slurry can be dried to a desired water content (for example, less than 10% by mass, preferably 3 to 9% by mass, more preferably 3 to 6% by mass) to produce a fragrance-containing sheet. ..
  • a desired water content for example, less than 10% by mass, preferably 3 to 9% by mass, more preferably 3 to 6% by mass
  • aqueous solution of agar gels when cooled below a specific temperature (for example, about 30 ° C.), and once gelled, it does not easily sol even when the temperature is raised to reach the temperature transferred to the gel. It has the property of being able to maintain a gelled state. Therefore, when the raw material slurry contains agar, the sheet can be produced in a short time by temporarily cooling the raw material slurry to gel it and drying the gelled raw material at a high temperature. Specifically, after the raw material slurry is spread on the substrate, it is once cooled to a sample temperature of 0 to 40 ° C. to gelle, and then the gelled raw material is heated to a sample temperature of 70 to 100 ° C. It can be dried.
  • a specific temperature for example, about 30 ° C.
  • Heated flavor aspirator The above-mentioned flavor-containing sheet can be cut into a size equivalent to that of ordinary tobacco, and the obtained cut pieces can be incorporated into a heated flavor aspirator (hereinafter, also simply referred to as "flavor aspirator"). ..
  • the cut piece of the fragrance-containing sheet is, for example, a cut piece of the fragrance-containing sheet having a thickness of 0.04 to 0.2 mm, preferably 0.05 to 0.10 mm, and has a long side of 2.0 to 7.0 mm. And can have a short side of 0.5-2.0 mm.
  • the cut pieces of the flavor-containing sheet may be used alone as a flavor source of a flavor aspirator, or may be used in combination with a tobacco material such as tobacco chopped to flavor the flavor aspirator. It may be used as a source. In the latter case, the cut pieces can be incorporated into the flavor aspirator in an amount of 4 to 20% by mass based on the total mass of the tobacco material and the cut pieces. When the cut pieces are incorporated into the flavor aspirator in an amount of 4% by mass or more with respect to the total mass of the tobacco chopped and the cut pieces, the variation in the distribution of the flavor in the flavor aspirator can be suppressed.
  • the fragrance-containing sheet can lower the fragrance release temperature by containing a saccharide compound. According to the examples described later, the fragrance-containing sheet was able to reduce the fragrance release temperature to a temperature of 240 ° C. or lower. Since the heating temperature of the heated flavor aspirator is, for example, 150 to 250 ° C., the heated flavor aspirator including the above-mentioned flavor-containing sheet can provide a sufficient flavor to the user.
  • a heating type flavor aspirator for example A carbon heat source type aspirator that heats the tobacco filler with the heat of combustion of the carbon heat source (see, for example, WO 2006/073065); An electroheated aspirator equipped with a flavor-sucking article and a heating device for electrically heating the flavor-sucking article (see, eg, WO2010 / 110226); or a liquid aerosol source is heated by a heater to generate an aerosol.
  • Liquid atomizer that sucks flavor with aerosol (see, for example, WO2015 / 046385) And so on.
  • a heated flavor aspirator including an aerosol generating unit that heats an aerosol source to generate an aerosol and releases an aerosol component from a cut piece by the action of the aerosol.
  • the aerosol generation unit may be built in the suction article sucked by the user, or may be provided as a device separate from the suction article sucked by the user.
  • the aerosol generator is, for example, a carbon heat source or heater.
  • the aerosol generator may heat the cut pieces and the aerosol source directly or indirectly.
  • the aerosol generator may be placed adjacent to the mixture of cut pieces and aerosol source to heat the mixture of cut pieces and aerosol source directly, or the aerosol source may be placed upstream of the cut pieces.
  • the cut piece may be indirectly heated by heating the aerosol source to generate an aerosol and passing the aerosol through the cut piece.
  • a heated flavor aspirator that includes an aerosol generator that heats an aerosol source to generate an aerosol and releases a flavor component from a piece and a tobacco material by the action of the aerosol.
  • This flavor aspirator contains a tobacco material in addition to cut pieces as a flavor source that releases flavor components.
  • the tobacco material is, for example, tobacco chopped.
  • the cut pieces may be present in the flavor aspirator mixed with the tobacco material, or in the flavor aspirator in a compartment separate from the tobacco material (eg, upstream or downstream of the tobacco material).
  • the aerosol source may be present in the flavor aspirator in a mixed state with the cut pieces and the tobacco material, or in the flavor aspirator, in a compartment separate from the cut pieces and the tobacco material (eg, of the cut pieces and the tobacco material). It may exist upstream).
  • the aerosol generator may directly heat the cut pieces, the tobacco material and the aerosol source, or may indirectly heat them.
  • the aerosol generator may be placed adjacent to the mixture of the cut pieces, the tobacco material and the aerosol source to heat the mixture directly, or the aerosol source may be placed upstream of the cut pieces and the aerosol source.
  • the aerosol source may be heated to generate an aerosol, and the aerosol may be passed through the cut pieces and the tobacco material to indirectly heat the cut pieces and the tobacco material.
  • the aerosol generation unit may be built in the suction article sucked by the user, or may be provided as a device separate from the suction article sucked by the user.
  • the aerosol generator is provided as a device separate from the suction article sucked by the user. That is, according to a more preferred embodiment A flavor-sucking article containing the above-mentioned cut pieces of the flavor-containing sheet, a tobacco material, and an aerosol source. An aerosol generator that attaches and detaches the flavor suction article, and heats the flavor suction article to generate an aerosol from the aerosol source, and also releases the flavor component from the cut pieces and the tobacco material by the action of the aerosol. A heated aerosol aspirator is provided.
  • FIG. 1 is a perspective view showing an example of a heated flavor aspirator.
  • FIG. 2 is a diagram showing the internal structure of the flavor suction article.
  • FIG. 3 is a diagram showing the internal structure of the aerosol generator.
  • the flavor aspirator 100 A flavor suction article 110 containing a cut piece of a flavor-containing sheet, a tobacco material, and an aerosol source, An aerosol generator 120 to which the flavor suction article 110 is detachably attached, the flavor suction article 110 is heated to generate an aerosol from the aerosol source, and the flavor component is released from the cut pieces and the tobacco material by the action of the aerosol. It has an aerosol generator 120.
  • the flavor suction article 110 is a replaceable cartridge and has a columnar shape extending along the longitudinal direction.
  • the flavor suction article 110 is configured to generate an aerosol and a flavor component by being heated while being inserted into the aerosol generation device 120.
  • the flavor suction article 110 forms a base material portion 11A including the filling material 111 and the first rolling paper 112 for winding the filling material 111, and an end portion opposite to the base material portion 11A. It has a mouthpiece 11B to be used. The base material portion 11A and the mouthpiece portion 11B are connected by the second roll paper 113.
  • the mouthpiece 11B has a paper tube portion 114, a filter portion 115, and a hollow segment portion 116 arranged between the paper tube portion 114 and the filter portion 115.
  • the paper tube portion 114 is a paper tube formed by winding paper in a cylindrical shape, and the inside is hollow.
  • the filter unit 115 includes a filter medium such as acetate tow.
  • the hollow segment portion 116 includes a packed layer having one or more hollow channels.
  • the filter medium of the filter portion 115 and the packing layer of the hollow segment portion 116 are connected by covering with a plug wrapper 117. Since the packed bed is composed of fibers and has a high fiber filling density, air and aerosol flow only through the hollow channels during suction, and hardly flow inside the packed bed.
  • the mouthpiece 11B is composed of three segments, but the mouthpiece 11B may be composed of one or two segments, or may be composed of four or more segments.
  • the hollow segment portion 116 may be omitted, and the paper tube portion 114 and the filter portion 115 may be arranged adjacent to each other to form the mouthpiece portion 11B.
  • the length of the flavor suction article 110 in the longitudinal direction is preferably 40 to 90 mm, more preferably 50 to 75 mm, and even more preferably 50 to 60 mm.
  • the circumference of the flavor suction article 110 is preferably 15 to 25 mm, more preferably 17 to 24 mm, and even more preferably 20 to 23 mm.
  • the length of the base material portion 11A is 20 mm
  • the length of the paper tube portion 114 is 20 mm
  • the length of the hollow segment portion 116 is 8 mm
  • the length of the filter portion 115 is 7 mm.
  • the length of each of these individual segments can be appropriately changed according to manufacturing suitability, required quality, and the like.
  • Filling 111 contains a cut piece of a perfume-containing sheet, a tobacco material, and an aerosol source.
  • the aerosol source is heated at a predetermined temperature to generate an aerosol.
  • Aerosol sources include, for example, glycerin, propylene glycol, triacetin, 1,3-butanediol, and mixtures thereof.
  • the content of the aerosol source in the packing 111 is not particularly limited, and is usually 5% by mass or more, preferably 10% by mass or more, from the viewpoint of generating a sufficient amount of aerosol and imparting a good flavor and taste. It is usually 50% by mass or less, preferably 20% by mass or less.
  • Filling 111 contains a cut piece of a flavor-containing sheet and a tobacco material as a flavor source.
  • the cut pieces of the fragrance-containing sheet are as described above.
  • the tobacco material is, for example, tobacco chopped.
  • the material for tobacco engraving is not particularly limited, and known materials such as lamina and middle bone can be used.
  • the content of the filling material 111 in the flavor suction article 110 is, for example, 200 to 400 mg and preferably 250 to 320 mg when the base material portion 11A has a circumference of 22 mm and a length of 20 mm.
  • the water content of the packing 111 is, for example, 8 to 18% by mass, preferably 10 to 16% by mass.
  • the size of the tobacco chopped used as the filler 111 or the method for preparing the tobacco There are no particular restrictions on the size of the tobacco chopped used as the filler 111 or the method for preparing the tobacco. For example, dried tobacco leaves may be chopped to a width of 0.8 to 1.2 mm. Further, dried tobacco leaves may be crushed so that the average particle size is about 20 to 200 ⁇ m, homogenized, processed into a sheet, and chopped into a width of 0.8 to 1.2 mm. .. Further, the sheet processed product which has been gathered without being carved may be used as the filling material 111.
  • the same ones as the wrapping paper, the chip paper, and the plug wrapper used in the cigarette can be used, respectively.
  • the aerosol generator 120 has an insertion hole 130 into which the flavor suction article 110 can be inserted. That is, the aerosol generator 120 has an inner tubular member 132 that constitutes the insertion hole 130.
  • the inner tubular member 132 may be made of a heat conductive member such as aluminum or stainless steel (SUS).
  • the aerosol generator 120 may have a lid portion 140 that closes the insertion hole 130.
  • the lid 140 is configured to be slidable between a state in which the insertion hole 130 is closed and a state in which the insertion hole 130 is exposed (see FIG. 1).
  • the aerosol generator 120 may have an air flow path 160 communicating with the insertion hole 130.
  • One end of the air flow path 160 is connected to the insertion hole 130, and the other end of the air flow path 160 communicates with the outside (outside air) of the aerosol generation device 120 at a place different from the insertion hole 130.
  • the aerosol generator 120 may have a lid 170 that covers the end of the air flow path 160 on the side communicating with the outside air.
  • the lid portion 170 may be in a state of covering the end portion of the air flow path 160 on the side communicating with the outside air, or may be in a state of exposing the air flow path 160.
  • the lid 170 does not airtightly block the air flow path 160 even when it covers the air flow path 160. That is, even when the lid 170 covers the air flow path 160, the outside air can flow into the air flow path 160 through the vicinity of the lid 170.
  • the user With the flavor suction article 110 inserted into the aerosol generator 120, the user holds one end of the flavor suction device 110, specifically, the mouthpiece 11B shown in FIG. 2, and performs a suction operation.
  • the outside air flows into the air flow path 160 by the suction operation of the user.
  • the air that has flowed into the air flow path 160 is guided into the user's oral cavity through the flavor suction article 110 in the insertion hole 130.
  • the aerosol generator 120 may have a temperature sensor inside the air flow path 160 or on the outer surface of the wall portion constituting the air flow path 160.
  • the temperature sensor may be, for example, a thermistor, a thermoelectric pair, or the like.
  • the aerosol generator 120 has a battery 10, a control unit 20, and a heater 30.
  • the battery 10 stores the electric power used in the aerosol generator 120.
  • the battery 10 may be a rechargeable secondary battery.
  • the battery 10 may be, for example, a lithium ion battery.
  • the heater 30 may be provided around the inner cylinder member 132.
  • the space for accommodating the heater 30 and the space for accommodating the battery 10 may be separated from each other by the partition wall 180. As a result, it is possible to prevent the air heated by the heater 30 from flowing into the space accommodating the battery 10. Therefore, the temperature rise of the battery 10 can be suppressed.
  • the heater 30 preferably has a tubular shape capable of heating the outer circumference of the columnar flavor suction article 110.
  • the heater 30 may be, for example, a film heater.
  • the film heater may have a pair of film-like substrates and a resistance heating element sandwiched between the pair of substrates.
  • the film-like substrate is preferably made of a material having excellent heat resistance and electrical insulation, and is typically made of polyimide.
  • the resistance heating element is preferably made of one or more metal materials such as copper, nickel alloys, chromium alloys, stainless steel, platinum rhodium and the like, and can be formed of, for example, a stainless steel substrate. Further, the resistance heating element may be copper-plated at the connection portion and its lead portion in order to connect to the power supply by a flexible printed circuit (FPC).
  • FPC flexible printed circuit
  • the heat shrink tube may be provided on the outside of the heater 30.
  • the heat-shrinkable tube is a tube that shrinks in the radial direction by heat, and is composed of, for example, a thermoplastic elastomer.
  • the heater 30 is pressed against the inner cylinder member 132 by the contraction action of the heat shrink tube. As a result, the adhesion between the heater 30 and the inner cylinder member 132 is enhanced, so that the heat conductivity from the heater 30 to the flavor suction article 110 through the inner cylinder member 132 is enhanced.
  • the aerosol generator 120 may have a tubular heat insulating material on the outer side in the radial direction of the heater 30, preferably on the outer side of the heat shrink tube.
  • the heat insulating material can play a role of preventing the outer surface of the housing of the aerosol generator 120 from reaching an excessively high temperature by blocking the heat of the heater 30.
  • the heat insulating material can be made of, for example, an airgel such as silica airgel, carbon airgel, or alumina airgel.
  • the airgel as a heat insulating material may typically be an airgel having a high heat insulating performance and a relatively low manufacturing cost.
  • the heat insulating material may be a fiber-based heat insulating material such as glass wool or rock wool, or may be a foam-based heat insulating material of urethane foam or phenol foam.
  • the heat insulating material may be a vacuum heat insulating material.
  • the heat insulating material may be provided between the inner tubular member 132 facing the smoking article 110 and the outer tubular member 134 on the outer side of the heat insulating material.
  • the outer tubular member 134 may be made of a heat conductive member such as aluminum or stainless steel (SUS).
  • the heat insulating material is preferably provided in a closed space.
  • the control unit 20 may include a control board, a CPU, a memory, and the like. Further, the aerosol generation device 120 may have a notification unit for notifying the user of various information under the control of the control unit 20.
  • the notification unit may be, for example, a light emitting element such as an LED or a vibrating element, or a combination thereof.
  • the control unit 20 When the control unit 20 detects the start request of the user, the control unit 20 starts supplying electric power from the battery 10 to the heater 30.
  • the user's activation request is made by, for example, the operation of a push button or a slide switch by the user, or the suction operation of the user.
  • the user's activation request may be made by pressing the push button 150. More specifically, the user's activation request may be made by pressing the push button 150 with the lid 140 open. Alternatively, the user's activation request may be made by detecting the user's suction operation.
  • the suction operation of the user can be detected by, for example, the temperature sensor as described above.
  • [A6] The fragrance-containing sheet according to any one of [A1] to [A5], wherein the saccharide compound is at least one selected from the group consisting of glucose, sucrose, fructose, sorbitol, xylose, galactose and mannose. .. [A7] The fragrance-containing sheet according to any one of [A1] to [A6], wherein the saccharide compound is sorbitol.
  • the fragrance-containing sheet according to any one of [A1] to [A7], wherein the fragrance is menthol, citral, limonene, or ethyl butyrate.
  • the saccharide compound is contained in an amount of 10% by mass or more, preferably 10 to 500% by mass, more preferably 10 to 300% by mass, still more preferably 10 to 200% by mass, based on the agar [A1]. ] To [A8].
  • the fragrance-containing sheet according to any one of.
  • the saccharide compound is 40% by mass or more, preferably 40 to 500% by mass, more preferably 50 to 500% by mass, still more preferably 50 to 300% by mass, still more preferably 50 to 200% by mass with respect to the agar.
  • the fragrance-containing sheet according to any one of [A1] to [A9] contained in an amount of mass%.
  • the saccharide compound is sorbitol. Sorbitol is contained in an amount of 10% by mass or more, preferably 10 to 500% by mass, more preferably 10 to 300% by mass, still more preferably 10 to 200% by mass, based on the agar [A1] to [A8].
  • the fragrance-containing sheet according to any one of.
  • the saccharide compound is sorbitol.
  • Sorbitol is 10% by mass or more, preferably 10 to 500% by mass, more preferably 20 to 500% by mass, still more preferably 30 to 500% by mass, still more preferably 40 to 500% by mass, still more preferably, based on the agar.
  • the content of the fragrance in the fragrance-containing sheet immediately after preparation is based on the total mass of the fragrance-containing sheet. , 35 to 70% by mass, preferably 40 to 65% by mass.
  • the fragrance-containing sheet according to any one of [A1] to [A15] which has a fragrance release temperature of 240 ° C. or lower, preferably 140 to 240 ° C., more preferably 150 to 200 ° C.
  • the fragrance-containing sheet according to any one of [A1] to [A16] which has a thickness of 0.04 to 0.15 mm, preferably 0.05 to 0.10 mm.
  • [B1] A heated flavor aspirator containing a cut piece of the fragrance-containing sheet according to any one of [A1] to [A17].
  • [B2] The heated flavor aspirator according to [B1], wherein the heated flavor aspirator is a carbon heat source type aspirator, an electric heating type aspirator, or a liquid atomization type aspirator.
  • [B3] The heated flavor aspirator according to [B1] or [B2], which further comprises a tobacco material.
  • An aerosol generation device that detachably attaches the flavor suction article to generate the aerosol from the aerosol source by heating the flavor suction article, and the action of the aerosol causes the flavor component from the cut piece and the tobacco material.
  • a heated flavor aspirator that includes an aerosol generator that releases.
  • [C1] The method for producing a fragrance-containing sheet according to any one of [A1] to [A17].
  • a method comprising stretching the raw material slurry on a substrate and drying the stretched raw material slurry.
  • a method comprising cooling the stretched raw material slurry to a sample temperature of 0 to 40 ° C. to gel it, and heating the gelled raw material to a sample temperature of 70 to 100 ° C. to dry it.
  • Example 1 In Example 1, the fragrance release temperature and the fragrance retention rate of the fragrance-containing sheet were examined.
  • fragrance-containing sheet [Agar-based sheet] A flavor-containing sheet containing agar, a saccharide compound, menthol, and an emulsifier was prepared. Glucose, sucrose, fructose, sorbitol, xylose, galactose, mannose, maltose, trehalose, lactose or raffinose were used as saccharide compounds.
  • composition of the raw material slurry was as follows. Distilled water 100 parts by mass Agar 4 parts by mass Sugar compound 20 parts by mass of menthol changed as follows 0.2 parts by mass of emulsifier
  • the amount of the saccharide compound added was changed as follows. 1.2g (mass ratio to agar: 0.1) 2.4g (mass ratio to agar: 0.2) 3.6g (mass ratio to agar: 0.3) 4.8 g (mass ratio to agar: 0.4) 6.0 g (mass ratio to agar: 0.5) 12g (mass ratio to agar: 1) 24g (mass ratio to agar: 2) 60g (mass ratio to agar: 5)
  • the obtained raw material slurry was thinly spread on a base material (20 x 20 cm) to a thickness of 1 mm.
  • the stretched slurry was exposed to cold air of about 10 ° C. generated by a spot cooler (manufactured by Suiden Co., Ltd., SS-25DD-1) for about 2 to 3 minutes to once cool to about 20 ° C.
  • the sample temperature of the gelled raw material was measured and confirmed with a non-contact thermometer (PT-7LD manufactured by Optex Co., Ltd.).
  • hot air hot air temperature: 100 ° C.
  • a hot air generator New Hot Blaster MS5841-6D manufactured by Miyamoto Seisakusho Co., Ltd.
  • the prepared fragrance-containing sheet had a thickness of 0.2 mm or less and a water content of about 4%.
  • [Gellan gum-based sheet] A flavor-containing sheet containing gellan gum, a saccharide compound, menthol, and an emulsifier was prepared. Glucose or sucrose was used as the saccharide compound.
  • the composition of the raw material slurry was as follows. Distilled water 100 parts by mass Gellan gum 4 parts by mass Sugar compound 20 parts by mass of menthol changed as follows 0.2 parts by mass of emulsifier
  • the gellan gum-based sheet is prepared by stirring 12 g of gellan gum (Kelcogel, Saneigen FFI Co., Ltd.) in 300 mL of distilled water while warming it to 80 ° C. Prepared according to the same procedure as the agar-based sheet, except that it was used in place of the aqueous solution.
  • the amount of the saccharide compound added was changed as follows. 12g (mass ratio to gellan gum: 1) 24g (mass ratio to gellan gum: 2)
  • the prepared fragrance-containing sheet had a thickness of 0.2 mm or less and a water content of about 4%.
  • the perfume component (that is, menthol) contained in the perfume-containing sheet is identified by mass spectrometry (MS) spectrum, and the MS thermogram (horizontal axis: temperature, vertical axis: ion intensity) is the thermal analysis result (TG thermogram; horizontal axis). : Temperature, vertical axis: weight reduction), and the temperature at the start of menthol release indicated by MS thermogram was determined as the "fragrance component release temperature".
  • MS mass spectrometry
  • the menthol contained in the fragrance-containing sheet immediately after preparation (0 days of storage) and the menthol contained in the fragrance-containing sheet 30 days after storage were extracted with methanol to prepare a measurement solution. Menthol in the measurement solution was quantified by applying GC-MSD.
  • methanol (special grade reagent or higher) was added to 0.1 g of the cut pieces of the stored fragrance-containing sheet in a closed container (screw tube) having a capacity of 50 mL, and shaken (200 rpm) for 40 minutes. After leaving this overnight, it was shaken again for 40 minutes (200 rpm) and allowed to stand. After standing, the supernatant was diluted to a dilution concentration suitable for GC measurement (here, x1 to x10 methanol dilution) to prepare a measurement solution.
  • the methanol used to prepare the measurement solution contains 1,3-butanediol (Wako Pure Chemical Industries, Ltd., special grade reagent) 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 the calibration curve method through the following GC-MSD.
  • GC-MSD GC-MSD; Agilent 6890N Gas Chromatograph Column; DB-1 60 m x 320 ⁇ m (1 ⁇ m) Constant velocity mode 30 cm / sec Oven; 40 °C ⁇ (5 °C / min) ⁇ 250 °C (hold 5min) Injection; 1 ⁇ L Insert liner; Agilent 4711 (250 ° C) Inlet; Sprit mode 10: 1 14 mL / min Agilent 5973inert Mass Spectrometer Scan mode (30-300 amu ⁇ 2.74 scans / sec) Calibration curve solution concentration; 8 points of 0, 0.01, 0.05, 0.1, 0.3, 0.5, 0.7, 1.0 [mg-menthol / mL].
  • the fragrance retention rate of each sample was calculated from the measured value of the fragrance content by the following formula.
  • Perfume retention rate (%) ⁇ (Fragrance content of perfume-containing sheet after storage) / (Fragrance content of perfume-containing sheet immediately after preparation) ⁇ x 100
  • FIGS. 4 to 14 show the fragrance release temperature and the fragrance retention rate of the agar-based sheet.
  • the horizontal axis represents the amount of the saccharide compound added as a mass ratio to agar.
  • FIG. 4 shows glucose
  • FIG. 5 shows sucrose
  • FIG. 6 shows fructose
  • FIG. 7 shows sorbitol
  • FIG. 8 shows xylose
  • FIG. 9 shows galactose.
  • FIG. 10 shows the case of using mannose
  • FIG. 11 shows the case of using maltose
  • FIG. 12 shows the case of using trehalose
  • FIG. 13 shows the case of using lactose
  • FIG. 14 shows the case of using raffinose. ..
  • the agar-based sheet had a high fragrance retention rate regardless of which saccharide compound was used, and the sheet after storage retained a sufficient amount of fragrance (see FIGS. 4 to 14).
  • the fragrance release temperature was 265 ° C. when the saccharide compound was not added, but the fragrance release temperature could be lowered by adding the saccharide compound.
  • the addition of the saccharide compound was able to lower the fragrance release temperature to a temperature of 240 ° C. or lower (see FIGS. 4 to 14).
  • the perfume release temperature could be lowered to temperatures below 200 ° C (see FIGS. 4-10).
  • the perfume release temperature could be reduced to about 150 ° C. (see FIGS. 6 and 7).
  • the heating temperature of the heating type flavor aspirator is, for example, 150 to 250 ° C., when the above-mentioned flavor-containing sheet is applied to the heating type flavor aspirator, sufficient flavor can be provided to the user.
  • the content of the saccharide compound in the agar-based sheet is preferably 10% by mass or more, more preferably 10 to 500% by mass, and further preferably 10 to 300% by mass with respect to the agar. , More preferably 10 to 200% by mass.
  • the content of the saccharide compound in the agar-based sheet is preferably 40% by mass or more with respect to the agar. It can be seen that it is preferably 40 to 500% by mass, more preferably 50 to 500% by mass, still more preferably 50 to 300% by mass, still more preferably 50 to 200% by mass.
  • the content of sorbitol in the agar-based sheet is preferably 10% by mass or more, more preferably 10 to 500% by mass, and further preferably 10 to 300 with respect to the agar. It can be seen that it is by mass, more preferably 10 to 200% by mass. Further, from the results of FIG. 7, in order to significantly reduce the fragrance release temperature of the agar-based sheet by adding sorbitol, the content of sorbitol in the agar-based sheet is preferably 10 mass by mass with respect to the agar.
  • % Or more, more preferably 10 to 500% by mass, still more preferably 20 to 500% by mass, still more preferably 30 to 500% by mass, still more preferably 40 to 500% by mass, still more preferably 50 to 500% by mass, still more preferably. Is 50 to 300% by mass, more preferably 50 to 200% by mass.
  • the present inventor similarly prepared an agar-based sheet using a fragrance other than menthol, and measured the fragrance release temperature.
  • the perfume release temperature should be lowered to 211 ° C. when citral is used as a fragrance, 189 ° C. when ethyl butyrate is used as a fragrance, and 204 ° C. when limonene is used as a fragrance. I was able to do it.
  • [Gellan gum-based sheet] 15 and 16 show the perfume release temperature and perfume retention rate of the gellan gum-based sheet.
  • the horizontal axis represents the amount of the saccharide compound added as a mass ratio to gellan gum.
  • FIG. 15 shows the case where glucose is used
  • FIG. 16 shows the case where sucrose is used.
  • the gellan gum-based sheet had a high fragrance retention rate, and a sufficient amount of fragrance was retained in the sheet after storage.
  • the addition of saccharide compounds in 1 or 2 times the mass of gellan gum could hardly reduce the perfume release temperature (see FIGS. 15 and 16). ..
  • Example 2 In Example 2, the fragrance-containing sheet was incorporated into the flavor suction article, and the amount of fragrance delivered was examined.
  • Tobacco Filler 1 (Example of the present invention)
  • the composition of the raw material slurry was as follows. Distilled water 100 parts by mass Agar 4 parts by mass Sorbitol 2 parts by mass Mensole 20 parts by mass Emulsifier 0.2 parts by mass
  • a raw material slurry was prepared and a fragrance-containing sheet was prepared according to the same method as described in Example 1.
  • the prepared fragrance-containing sheet had a thickness of 0.2 mm or less and a water content of about 4%.
  • a fragrance-containing sheet was cut into a size of 1 mm ⁇ 3 mm to obtain a cut piece.
  • the obtained cut pieces were spread on a sample dish and stored in an incubator (Yamato Scientific, DX600) set at 50 ° C. for 30 days. After storage, 0.2 g of cut pieces and 2.5 g of tobacco chopped were mixed to prepare a tobacco filler 1 (example of the present invention).
  • tobacco Filler 2 (Comparative Example 1)
  • menthol was added to 100 g of tobacco chopped and mixed to prepare a tobacco filler 2 (Comparative Example 1).
  • the obtained tobacco filler 2 was incorporated into a flavor suction article without being stored, and the amount of flavor delivered was examined.
  • a raw material slurry was prepared and a fragrance-containing sheet was prepared according to the same method as described in Example 1.
  • the prepared fragrance-containing sheet had a thickness of 0.2 mm or less and a water content of about 4%.
  • a fragrance-containing sheet was cut into a size of 1 mm ⁇ 3 mm to obtain a cut piece.
  • the obtained cut pieces were spread on a sample dish and stored in an incubator (Yamato Scientific, DX600) set at 50 ° C. for 30 days. After storage, 0.2 g of cut pieces and 2.5 g of tobacco chopped were mixed to prepare a tobacco filler 3 (Comparative Example 2).
  • mainstream smoke was collected for each puff, and the amount of menthol for each puff in the mainstream smoke was measured as follows.
  • the mainstream smoke collection for each puff was as follows: A Cambridge pad for mainstream smoke (glass fiber filter pad, that is, a filter pad for collecting TPM (Total Particulate Matter; a component other than the gas phase) in cigarette smoke) is set in a dedicated cartridge. Prepare 8 things (for the number of puffs); The aerosol generator, in which the flavor suction article is set and the preheating is completed, is attached to the Cambridge pad cartridge corresponding to each puff and sucked by the automatic smoker; This operation was performed up to 8 puffs by exchanging the Cambridge pad cartridge for each puff, and the mainstream smoke (TPM) for each puff was collected.
  • TPM Total Particulate Matter
  • methanol (special grade reagent or higher) was added to a Cambridge pad to which mainstream smoke (TPM) was attached in a closed container (screw tube) having a capacity of 50 mL, shaken for 40 minutes (200 rpm), and allowed to stand. After standing, the supernatant was taken out and used as a GC measurement solution.
  • the methanol used to prepare the measurement solution contains 1,3-butanediol (Wako Pure Chemical Industries, Ltd., special grade reagent) 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 the calibration curve method using GC-MSD already shown, and the quantified value was taken as the menthol delivery amount for each puff in the mainstream smoke.
  • the amount of menthol delivered to each puff is shown in FIG.
  • the flavor-sucking article 1 was able to release menthol in the same amount as the flavor-sucking article 2 over a period of 8 puffs.
  • the flavor suction article 2 is a flavor suction article containing a tobacco filler prepared by adding menthol to tobacco, and is an example of an article having a high delivery amount of menthol. Therefore, the above result of the flavor suction article 1 shows that the flavor-containing sheet of the present invention can hold a sufficient amount of menthol even after storage, and the menthol held in the sheet is sucked by heating. It shows that it was able to be released at the heating temperature (200 ° C.) of the vessel.
  • the flavor suction article 3 was able to release menthol in an amount less than half of the amount of menthol released in the flavor suction article 1 over a period of 8 puffs.
  • the flavor suction article 3 is different from the flavor suction article 1 in that the flavor-containing sheet contains a fragrance-containing sheet, but the fragrance-containing sheet does not contain a saccharide compound (that is, sorbitol).
  • the flavor suction article 3 is different from the flavor suction article 1 in that it is not an agar-based sheet but a gellan gum-based sheet, but in the flavor-containing sheet, the gellan gum fulfills the function of coating and holding the flavor.
  • the heated flavor aspirator containing the flavor-containing sheet of the present invention can provide a sufficient flavor to the user.

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PCT/JP2019/020136 2019-05-21 2019-05-21 加熱型香味吸引器用香料含有シートおよび加熱型香味吸引器 WO2020235007A1 (ja)

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PCT/JP2019/020136 WO2020235007A1 (ja) 2019-05-21 2019-05-21 加熱型香味吸引器用香料含有シートおよび加熱型香味吸引器
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