WO2022102049A1

WO2022102049A1 - Flavor generating article

Info

Publication number: WO2022102049A1
Application number: PCT/JP2020/042242
Authority: WO
Inventors: 仁丹保; 弘四分一
Original assignee: 日本たばこ産業株式会社
Priority date: 2020-11-12
Filing date: 2020-11-12
Publication date: 2022-05-19
Also published as: JPWO2022102049A1; EP4245168A1

Abstract

Provided is a flavor generating article having a novel structure that suppresses the transfer of heat from a flavor source to the outside.　This flavor generating article comprises a first part and a second part that is longitudinally adjacent to the first part. The first part comprises the flavor source containing tobacco and a heat insulation sheet that is wrapped around the periphery of the flavor source. The heat insulation sheet is formed of a nonwoven fabric.

Description

Flavor generating goods

The present invention relates to a flavor-generating article.

Conventionally, flavor-generating articles for sucking flavors and the like without burning the material are known (for example, Patent Document 1 and Patent Document 2). Such a flavor-generating article has a flavor source containing tobacco containing a volatile component, and can be directly heated from the inside of the flavor source by inserting a heater or the like inside the flavor source.

International Publication No. 2020/002165 International Publication No. 2020/007879

The so-called internal heating type heating device that heats the flavor source from the inside with a heater such as a heating blade, a heating pin, or a susceptor can directly heat the flavor source to a high temperature. However, in order to heat to a high temperature up to the outer periphery of the flavor source, heat can be dissipated from the outer periphery of the flavor source in contact with the device, so that it is considered that the heating efficiency is not very good. On the other hand, in Patent Document 2, for example, by arranging a wavy spacer between the inner shell and the outer shell of the consumable material that can be smoked, a gap is provided between the inner shell and the outer shell to insulate the material. It discloses that.

However, it takes time and effort to manufacture a wavy spacer in order to create a gap around the flavor source of the flavor-generating article. An object of the present invention is to provide a flavor-generating article having a new structure that suppresses the transfer of heat from a flavor source to the outside.

According to the first form, a flavor-generating article is provided. This flavor-generating article has a first portion and a second portion longitudinally adjacent to the first portion. The first portion has a flavor source containing tobacco and a heat insulating sheet that wraps the outer periphery of the flavor source. The heat insulating sheet is made of a non-woven fabric.

According to the first form, the heat insulating sheet that wraps the outer circumference of the flavor source is composed of a non-woven fabric. Since the non-woven fabric has an air layer inside, the non-woven fabric has higher heat insulating properties than the rolling paper conventionally used for flavor-generating articles. Therefore, when the flavor source of the flavor-generating article is heated from the inside, it is possible to suppress the heat of the flavor source from being transferred to the outside. In addition, the non-woven fabric can be expanded and contracted by applying stress. Therefore, even if the flavor source located inside the heat insulating sheet expands when the heater is inserted into the flavor source, the non-woven fabric is stretched so that the heater can be easily inserted into the flavor source. Therefore, even if the filling amount of the tobacco raw material is increased so that rolling defects or tipping off during the production of the flavor-generating article are unlikely to occur, it can be suppressed that the heater is difficult to insert into the flavor source. Further, since the nonwoven fabric has an air layer inside, it can be compressed by applying pressure. Although the flavor-generating article is manufactured so as to have a diameter corresponding to the opening of the heating chamber of the heating device, a flavor-generating article having a diameter that is difficult to insert into the opening of the heating chamber may be manufactured due to manufacturing tolerances. According to the first embodiment, since the outer circumference of the flavor source is wrapped with a heat insulating sheet made of a non-woven fabric, even if the first portion has a diameter slightly larger than the opening of the heating chamber, the non-woven fabric is used. Is compressed so that the flavor-generating article can be easily inserted into the opening of the heating chamber. Further, when the nonwoven fabric is compressed by the side wall of the heating chamber, no gap is formed between the first portion and the heating chamber, so that the aerosol generated from the flavor source passes between the first portion and the side wall of the heating chamber to the outside. It is possible to suppress the leakage to the chamber. Further, according to the first embodiment, even if the filling amount of the flavor source of the first portion is low and the strength of the first portion cannot be guaranteed by the flavor source alone, it is appropriate while having an air layer inside. By wrapping the outer periphery of the flavor source with a non-woven fabric having hardness, it is possible to impart strength suitable for rolling at the time of manufacture to the flavor-generating article. In the present specification, the non-woven fabric is referred to as "a fiber sheet, a web, or a bat in which the fibers are oriented in one direction or randomly, and the fibers are bonded by entanglement, and / or fusion, and / or adhesion. It means "things, excluding paper, woven fabrics, knitted fabrics, tufts and velvet felt" (see JIS L 0222).

The gist of the second form is that, in the first form, the nonwoven fabric is an air-laid nonwoven fabric.

According to the second form, since the non-woven fabric is an air-laid non-woven fabric, the density of the heat insulating sheet can be made lower than that of the rolling paper conventionally used for flavor-generating articles. Further, the air-laid nonwoven fabric has a lower density and a larger volume porosity than the wet nonwoven fabric. Therefore, the heat insulating property of the heat insulating sheet can be further improved as compared with the above-mentioned rolling paper and wet non-woven fabric, and as a result, when the flavor source of the flavor-generating article is heated from the inside, the heat of the flavor source is released to the outside. It is possible to further suppress the transmission. In the present specification, the air-laid non-woven fabric means "a non-woven fabric made by dispersing fibers in the air, laminating them on a screen by pressure or suction, and using one or more bonding methods" (JIS). See L 0222). Further, in the present specification, the wet non-woven fabric means "a non-woven fabric made by a papermaking method in which fibers are dispersed in water, they are accumulated in a sheet shape, and one or more bonding methods are used" (JIS). See L 0222).

The gist of the third form is that, in the first form or the second form, the density of the nonwoven fabric is 0.03 g / cm ³ or more and 0.2 g / cm ³ or less.

According to the third form, since the non-woven fabric has a smaller density than the rolling paper conventionally used for flavor-generating articles, the heat insulating property of the heat insulating sheet can be further improved as compared with the above-mentioned rolling paper. As a result, when the flavor source of the flavor-generating article is heated from the inside, it is possible to further suppress the heat of the flavor source from being transferred to the outside.

The gist of the fourth form is that the thickness of the nonwoven fabric is 0.2 mm or more and 2.0 mm or less in any one of the first form to the third form.

According to the fourth embodiment, since an air layer having an appropriate thickness can be provided on the outer periphery of the flavor source, the heat of the flavor source is transferred to the outside when the flavor source of the flavor generating article is heated from the inside. Can be suppressed. If the thickness of the non-woven fabric is less than 0.2 mm, the heat of the flavor source can be suppressed from being transferred to the outside as compared with the rolling paper conventionally used for flavor-generating articles, but the thickness of the air layer becomes insufficient. As a result, the heat insulating property may be insufficient. If the thickness of the non-woven fabric exceeds 2.0 mm, the diameter of the first portion becomes too large, and it may be difficult to match the diameter of the second portion. As a result, when the first portion and the second portion are connected by, for example, chip paper, the chip paper cannot be wound properly, which may make manufacturing difficult. The thickness of the non-woven fabric is more preferably 0.5 mm or more and 1.2 mm or less. When the thickness of the non-woven fabric is within this range, the amount of the flavor source to be filled is sufficiently secured and the heat insulating function is sufficiently exhibited, so that the balance between the taste and the heat insulating function can be improved.

The gist of the fifth form is that, in any one of the first to fourth forms, the basis weight of the nonwoven fabric is 10 g / m ² or more and 100 g / m ² or less.

If the basis weight of the nonwoven fabric is within the above range, an air layer having an appropriate thickness can be provided on the outer periphery of the flavor source, and as a result, when the flavor source of the flavor generating article is heated from the inside, the flavor source can be provided. It is possible to suppress the transfer of heat to the outside. When the basis weight of the non-woven fabric is less than 10 g / m ² , the heat of the flavor source can be suppressed from being transferred to the outside as compared with the rolling paper conventionally used for flavor-generating articles, but the thickness of the air layer is insufficient. As a result, the heat insulating property may be insufficient. If the basis weight of the non-woven fabric is more than 100 g / m ² , the diameter of the first portion may become too large and it may be difficult to match the diameter of the second portion. As a result, when the first portion and the second portion are connected by, for example, chip paper, the chip paper cannot be wound properly, which may make manufacturing difficult. The basis weight of the non-woven fabric is more preferably 30 g / m ² or more and 70 g / m ² or less. When the basis weight of the non-woven fabric is within this range, it is possible to prevent the diameter of the first portion from becoming too large while sufficiently exerting the heat insulating function.

The gist of the sixth form is that, in any one of the first to fifth forms, the volume porosity of the nonwoven fabric is 85% or more and 98% or less.

According to the sixth embodiment, since the non-woven fabric has a smaller volume porosity than the rolling paper conventionally used for flavor-generating articles, the heat insulating property of the heat insulating sheet can be further improved as compared with the above-mentioned rolling paper. As a result, when the flavor source of the flavor-generating article is heated from the inside, it is possible to further suppress the heat of the flavor source from being transferred to the outside.

In the seventh form, in any one of the first to sixth forms, the first portion has an inner rolling paper that wraps the outer periphery of the flavor source, and the heat insulating sheet winds the outer circumference of the inner wrapping paper. The gist is to dress up.

According to the seventh form, since the inner rolling paper for wrapping the flavor source is provided, the hardness of the first portion can be improved as compared with the case where there is no inner rolling paper. Further, for example, by adhering the heat insulating sheet to the outer surface of the inner rolling paper, the inner rolling paper and the heat insulating sheet can be wrapped around the outer circumference of the flavor source at the same time, so that the heat insulating sheet can be wrapped around the outer circumference of the flavor source more easily. can do. In this case, when the inner wrapping paper and the heat insulating sheet are wrapped around the outer periphery of the flavor source, one end and the other end of the inner wrapping paper can be overlapped and bonded with an adhesive or the like. Therefore, since it is not necessary to overlap one end and the other end of the heat insulating sheet in order to wind the heat insulating sheet around the outer periphery of the flavor source, it is possible to prevent the cross-sectional shape of the first portion from being distorted. Further, by wrapping the flavor source on the inner rolling paper, it is possible to prevent the fragrance and the like contained in the flavor source from permeating into the heat insulating sheet. Similarly, it is possible to prevent the tobacco powder contained in the flavor source from filling the voids of the non-woven fabric (heat insulating sheet), and as a result, it is possible to suppress the deterioration of the heat insulating function of the heat insulating sheet.

The gist of the eighth form is that, in any one of the first to seventh forms, the outer wrapping paper for wrapping the outer periphery of the heat insulating sheet is provided.

According to the eighth form, since the outer wrapping paper for wrapping the outer circumference of the heat insulating sheet is provided, the hardness of the first portion can be improved as compared with the case where there is no outer wrapping paper. Further, for example, by adhering the heat insulating sheet to the inner surface of the outer rolling paper, the outer rolling paper and the heat insulating sheet can be wrapped around the outer circumference of the flavor source at the same time, so that the heat insulating sheet can be wrapped around the outer circumference of the flavor source more easily. can do. In this case, when the outer wrapping paper and the heat insulating sheet are wrapped around the outer periphery of the flavor source, one end and the other end of the outer wrapping paper can be overlapped and bonded with an adhesive or the like. Therefore, it is not necessary to overlap one end and the other end of the heat insulating sheet in order to wind the heat insulating sheet around the outer periphery of the flavor source. Since the outer wrapping paper is usually thinner than the non-woven fabric, by overlapping and adhering one end and the other end of the outer wrapping paper, the cross-sectional shape of the first part is distorted as compared with the case where the heat insulating sheet is overlapped. It can be suppressed. Further, when the outer rolling paper is arranged on the outermost surface of the first portion, the flavor-generating article of this embodiment can have the same appearance as the conventional flavor-generating article. Further, in this case, since the logo can be printed on the outer rolling paper, the appearance of the flavor-generating article can be easily changed. Further, according to the eighth embodiment, the first portion and the second portion can be easily bonded with the chip paper as compared with the case where the non-woven fabric is exposed without the outer wrapping paper. Further, according to the eighth form, since the surface shape of the first portion can be made smoother as compared with the case where there is no outer wrapping paper, the slip of the flavor-generating article in the manufacturing apparatus during transportation is improved, and the flavor-generating article is improved. It is possible to improve the roundness of the wrapping machine and improve the suitability of the wrapping machine in the wrapping machine. Further, since the first portion can be adsorbed and conveyed as compared with the case where there is no outer wrapping paper, the drum transfer can be performed by the drum transfer machine used for manufacturing the flavor generating article.

In the ninth form or the eighth form, the heat insulating sheet has a first end portion and a second end portion facing in a direction orthogonal to the longitudinal direction, and the second end portion is the said. The gist is that the flavor source is located so as not to overlap with the first end portion when the outer circumference of the flavor source is wrapped.

According to the ninth form, since the heat insulating sheets do not overlap, it is possible to suppress the cross-sectional shape of the first portion from becoming distorted.

In the tenth form, in any one of the first to ninth forms, the second portion has a hollow member arranged on the side adjacent to the first portion, and the heat insulating sheet has the heat insulating sheet in the longitudinal direction. The hollow member extends from one end to the other end of the flavor source, and the hollow member has a hollow channel and a packed layer defining the hollow channel, and the packed layer of the hollow member is the longitudinal direction of the heat insulating sheet. The gist is that they are arranged so as to be close to or in contact with the end of the bed.

According to the tenth embodiment, since the packed layer of the hollow member is arranged so as to be close to or in contact with the end portion of the heat insulating sheet, the amount of air passing through the heat insulating sheet can be reduced. As a result, when the user sucks the flavor-generating article, the amount of air passing through the inside of the flavor source can be increased, and the delivery amount of the flavor and / or aerosol generated from the flavor source can be increased.

It is a schematic side sectional view of the heating system including the flavor generating article which concerns on this embodiment. It is an enlarged view of the chamber shown in FIG. It is sectional drawing which shows the example of the cross-sectional shape of the chamber in the arrow view 3-3 shown in FIG. It is sectional drawing which shows the example of the cross-sectional shape of the chamber in the arrow view 3-3 shown in FIG. It is sectional drawing which shows the example of the cross-sectional shape of the chamber in the arrow view 3-3 shown in FIG. It is sectional drawing of the flavor generating article. It is an exploded perspective view of a base material part. It is sectional drawing which is orthogonal to the longitudinal direction of a base material part. It is sectional drawing which is orthogonal to the longitudinal direction of the base material part of the flavor generating article which concerns on other embodiment. It is sectional drawing which is orthogonal to the longitudinal direction of the base material part of the flavor generating article which concerns on other embodiment. It is sectional drawing which is orthogonal to the longitudinal direction of the base material part of the flavor generating article which concerns on other embodiment.

Hereinafter, embodiments of the present invention will be described with reference to the drawings. In the drawings described below, the same or corresponding components are designated by the same reference numerals and duplicated description will be omitted. In the present specification, the "longitudinal direction" refers to the longitudinal direction of the flavor-generating article, in other words, the insertion direction of the flavor-generating article into the heating device. Further, in the present specification, the "short direction" means a direction orthogonal to the longitudinal direction.

FIG. 1 is a schematic side sectional view of a heating system including a flavor generating article according to the present embodiment. The heating system 10 according to the present embodiment includes a flavor generating article 100 and a heating device 20. The heating device 20 is preferably a portable device or a handheld device. As shown in FIG. 1, the heating device 20 includes a battery 22, a PCB (Printed Circuit Board) 24, a housing 30, and a heating unit 40. The flavor generating article 100 has a smokeable substance 102 containing a flavor source heated by the heating device 20. The detailed configuration of the flavor generating article 100 will be described later.

The heating device 20 is configured to atomize the smokeable substance 102 contained in the flavor generating article 100. The smokeable substance 102 constitutes, for example, a part of a columnar flavor generating article 100 extending along the longitudinal direction. The flavor generating article 100 may be, for example, a tobacco stick in which the smokeable substance 102 contains tobacco. The battery 22 stores the electric power used in the heating device 20. For example, the battery 22 is a lithium ion battery. The battery 22 may be rechargeable by an external power source.

The PCB 24 is composed of a CPU, a memory, and the like, and controls the operation of the heating device 20. For example, the PCB 24 starts heating the smokeable substance 102 in response to a user operation on an input device such as a push button or a slide switch (not shown), and ends heating of the smokeable substance 102 after a certain period of time. When the number of puffing operations by the user exceeds a certain value, the PCB 24 may end the heating of the smokeable substance 102 even before a certain time has elapsed from the start of heating the smokeable substance 102. For example, the puffing motion is detected by a sensor (not shown).

Alternatively, the PCB 24 may start heating the smokeable substance 102 according to the start of the puff operation, and may end the heating of the smokeable substance 102 according to the end of the puff operation. The PCB 24 may end the heating of the smokeable substance 102 even before the end of the puff operation when a certain time has elapsed from the start of the puff operation. In this embodiment, the PCB 24 is arranged between the battery 22 and the heating unit 40.

In the illustrated example, the heating device 20 is configured to receive the stick-shaped flavor generating article 100. Further, as shown in the figure, the battery 22, the PCB 24, and the heating unit 40 may be arranged in a direction in which the flavor generating article 100 is inserted into the heating device 20. The housing 30 is a housing that houses the battery 22, the PCB 24, and the heating unit 40. The housing 30 has an air inlet 30a for supplying air to the heating unit 40, and an insertion end portion 32 having an opening 34 for accommodating a chamber described later.

The heating unit 40 has a heating unit 42 and a chamber 50. The heating unit 42 has a shape that can be inserted into the smokeable substance 102, and is configured to heat the smokeable substance 102 from the inside. Specifically, the heating portion 42 has a blade portion 42a inserted into the smokeable substance 102 and a holder portion 42b for fixing the heating portion 42 to the housing 30. The blade portion 42a is a portion that comes into contact with the smokeable substance 102 in a state where the flavor generating article 100 is positioned at a desired position in the chamber 50. The blade portion 42a can have, for example, a resin substrate and a heating track formed on the surface thereof. A lead wire 43 for supplying electric power from the battery 22 to the blade portion 42a is connected to the blade portion 42a. The heating unit 42 may have a susceptor that is induced and heated by an induction coil. In that case, the susceptor is inserted into the smokeable substance 102 and induced and heated by an induction coil (not shown) to heat the smokeable substance 102.

FIG. 2 is an enlarged view of the chamber 50 shown in FIG. As shown in FIG. 2, the chamber 50 has an opening 51 for receiving the flavor generating article 100. The chamber 50 has a side wall 52 surrounding the smokeable substance 102 and a bottom wall 54 to which the ends of the smokeable substance 102 abut. The bottom wall 54 has an opening 54a for supplying air to the end of the smokeable substance 102. The air flowing in from the air inlet 30a of the housing 30 due to the suction of the flavor generating article 100 of the user reaches the smokeable substance 102 through the opening 54a of the chamber 50 and is supplied into the user's mouth together with the aerosol or flavor generated from the smokeable substance 102. Will be done.

Further, the heating device 20 may be provided with a first void S1 between the housing 30 and the outer peripheral surface of the side wall 52 of the chamber 50. As a result, it is possible to suppress or reduce the heat transfer of the blade portion 42a and the heated smokeable substance 102 to the housing 30 through the first void S1. Therefore, it is possible to reduce the temperature rise on the surface of the housing 30 and reduce the heat being taken from the smokeable substance 102 by the chamber 50. In particular, since heat can be reduced from being taken away from the outer peripheral side of the smokeable substance 102, the aerosol can be more sufficiently generated from the smokeable substance 102 even in the latter half of the smoking operation. Further, since the heat transfer to the chamber 50 can be suppressed or reduced, the heat transfer to the inside of the heating device 20 through the chamber 50 can also be reduced.

The illustrated chamber 50 may be configured to be movable with respect to the housing 30 along the insertion direction of the flavor generating article 100. Specifically, the side wall 52 of the chamber 50 may not be fixed to the housing 30 and may be configured to be slidable with respect to the opening 34 of the housing 30. Although not shown, the heating device 20 is provided with an operating means such as a lever for moving the chamber 50 along the insertion direction of the flavor generating article 100, so that the chamber 50 to which the operating means is connected is moved in the inserting direction of the flavor generating article 100. be able to. As a result, after the flavor generating article 100 is used, the smokeable substance 102 is placed in the chamber 50, and the chamber 50 is moved toward the insertion end 32, so that the smokeable substance 102 such as tobacco is flavored. The smokeable substance 102 can be removed from the blade portion 42a while suppressing or reducing spillage from the generated article 100.

Next, the cross-sectional shape of the chamber 50 will be described. 3A to 3C are cross-sectional views showing an example of the cross-sectional shape of the chamber 50 in the arrow 3-3 shown in FIG. As shown in FIG. 3A, the side wall 52 of the chamber 50 has a holding portion 56a that is in contact with the outer peripheral surface of the smokeable substance 102 to hold the smokeable substance 102, and a separating portion 56b that is separated from the smokeable substance 102. .. The holding portions 56a and the separating portions 56b are alternately arranged along the circumferential direction of the chamber 50. The holding portion 56a and the separating portion 56b are connected by a flat wall surface, and the cross section of the chamber 50 is formed in a star shape.

In the example shown in FIG. 3B, the chamber 50 has a substantially circular cross section, and a plurality of substantially plate-shaped holding members 58 are formed on the inner surface of the side wall 52 of the chamber 50. The plurality of holding members 58 may be formed on the inner surface of the side wall 52 of the chamber 50 at equal intervals along the circumferential direction. The holding member 58 has one end connected to the side wall 52 and the other end in contact with the smokeable substance 102 to hold the smokeable substance 102.

According to the example of the chamber 50 shown in FIGS. 3A and 3B, a second void S2 is provided between the inner peripheral surface of the side wall 52 of the chamber 50 and the smokeable substance 102 of the flavor generating article 100 housed in the chamber 50. Be done. By providing the second void S2, an air heat insulating layer is formed around the smokeable substance 102, and the heat generated from the blade portion 42a of the heating portion 42 is transferred to the chamber 50 and the housing 30 through the second void S2. Can be suppressed or reduced. Therefore, it is possible to reduce the temperature rise on the surface of the housing 30 and reduce the heat being taken from the smokeable substance 102 by the chamber 50. In particular, since heat can be reduced from being taken away from the outer peripheral side of the smokeable substance 102, the aerosol or flavor can be more sufficiently generated from the smokeable substance 102 even in the latter half of the smoking operation.

In the example shown in FIG. 3C, the side wall 52 of the chamber 50 has an inner side wall 52a and an outer wall 52b having a substantially circular cross section. The space defined by the inner side wall 52a and the outer wall 52b is sealed, and the space may be filled with, for example, a sodium-based heat insulating material 57. The inner diameter of the inner side wall 52a is substantially the same as the inner diameter of the smokeable substance 102, and substantially the entire inner surface of the inner side wall 52a functions as a holding surface for holding the smokeable substance 102.

The cross-sectional shape of the side wall 52 of the chamber 50 is not limited to the shape shown in FIGS. 3A to 3C, and may be any shape.

Next, the configuration of the flavor generating article 100 according to the present embodiment will be described. FIG. 4 is a cross-sectional view of the flavor generating article 100. In the embodiment shown in FIG. 4, the flavor generating article 100 includes a flavor source 111, a heat insulating sheet 130 that wraps the outer periphery of the flavor source 111, and a first wrapping paper 112 (outside) that wraps the outer periphery of the heat insulating sheet 130. A base material portion 100A (corresponding to an example of the first portion) including a wrapping paper (corresponding to an example of a wrapping paper), and a mouthpiece portion 100B (an example of a second portion) forming an end portion opposite to the base material portion 100A. Corresponds to) and. The mouthpiece 100B is arranged adjacent to the base material 100A in the longitudinal direction.

The smokeable substance 102 shown in FIGS. 1 and 2 contains a flavor source 111, and may further contain an aerosol source to improve the taste. The base material portion 100A and the mouthpiece portion 100B are connected by a second wrapping paper 113 different from the first wrapping paper 112. However, the second wrapping paper 113 may be omitted, and the base material portion 100A and the mouthpiece portion 100B may be connected by using the first wrapping paper 112.

The mouthpiece 100B in FIG. 4 has a hollow segment 116 (corresponding to an example of a hollow member), a filter portion 115, and a paper tube portion 114 arranged between the hollow segment 116 and the filter portion 115. .. That is, the hollow segment 116 is arranged at the end portion of the mouthpiece portion 100B adjacent to the base material portion 100A. The hollow segment 116 has, for example, one or more hollow channels 116a and a packed bed 116b defining the hollow channels 116a. Since the packed layer 116b has a high packing density of fibers, air, flavor, or aerosol hardly flows through the hollow channel 116a and hardly flows in the packed layer 116b at the time of suction. In the flavor generating article 100, when it is desired to reduce the decrease due to the filtration of the aerosol component in the filter portion 115, shortening the length of the filter portion 115 and replacing it with the hollow segment 116 increases the delivery amount of the flavor or aerosol. Is effective for. Further, a paper filter may be arranged on the flavor generating article 100, or a hollow segment 116, an acetate filter, or some of paper filters may be combined.

The mouthpiece 100B in FIG. 4 is composed of three segments, but in the present embodiment, the mouthpiece 100B may be composed of one or two segments, or four or more. It may be composed of segments. For example, the hollow segment 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 100B. Further, the paper tube portion 114 may be filled with a cooling member such as a phase-changing material such as polylactic acid.

In the embodiment shown in FIG. 4, the length of the flavor generating article 100 in the longitudinal direction is preferably 40 mm to 90 mm, more preferably 50 mm to 75 mm, and even more preferably 50 mm to 60 mm. The circumference of the flavor generating article 100 is preferably 15 mm to 25 mm, more preferably 17 mm to 24 mm, and even more preferably 20 mm to 23 mm. Further, the length of the base material portion 100A in the flavor generating article 100 is preferably 10 mm to 20 mm, the length of the first wrapping paper 112 is preferably 10 mm to 20 mm, the length of the hollow segment 116 is preferably 5 mm to 10 mm, and the paper. The length of the tube portion 114 is preferably 10 mm to 40 mm, and the length of the filter portion 115 is preferably 5 mm to 20 mm, but the lengths of these individual segments are appropriately changed according to manufacturing suitability, required quality, and the like. can. Further, as shown in the drawing, a member downstream of the flavor source 111 may be integrally connected to the flavor source 111 with a second wrapping paper 113, or these downstream members may be provided separately and the first wrapping paper may be provided. It may be integrally connected with the flavor source 111.

In the present embodiment, the flavor source 111 of the flavor generating article 100 may contain an aerosol source that is heated at a predetermined temperature to generate an aerosol. The type of aerosol source is not particularly limited, and extracts from various natural products and / or their constituents can be selected depending on the intended use. The aerosol source is preferably a polyhydric alcohol and can be, for example, glycerin, propylene glycol, triacetin, 1,3-butanediol, and mixtures thereof. The content of the aerosol source in the flavor source 111 is not particularly limited, and is usually 5% by weight or more, preferably 10% by weight or more, from the viewpoint of sufficiently generating an aerosol and imparting a good flavor and taste. Yes, and usually 50% by weight or less, preferably 20% by weight or less.

As the flavor source 111 of the flavor generating article 100 in the present embodiment, tobacco such as lamina and middle bone, or other known plants can be used. Further, the shape of the flavor source 111 such as tobacco may be chopped, sheet-like, string-like, powder-like, granular, pellet-like, slurry-like, or porous-like. The range of the content of the flavor source 111 such as tobacco in the smokeable substance 102 of the flavor generating article 100 is, for example, 200 mg to 400 mg when the size of the smokeable substance 102 has a circumference of 20 mm to 23 mm and a length of 18 mm to 22 mm. It is preferably 250 mg to 320 mg. The water content (% by weight based on the total weight of the smokeable substance) of the flavor source 111 such as tobacco is, for example, 8% by weight to 18% by weight, and preferably 10% by weight to 16% by weight. With such a water content, the occurrence of winding stains is suppressed and the winding suitability at the time of production is improved. There are no particular restrictions on the size of the tobacco chop used as an example of the flavor source 111 and the preparation method thereof. For example, dried tobacco leaves may be chopped to a width of 0.8 mm to 1.2 mm. Further, dried tobacco leaves may be crushed and homogenized so that the average particle size is about 20 μm to 200 μm, processed into a sheet, and chopped into pieces having a width of 0.8 mm to 1.2 mm. .. Further, the above-mentioned sheet-processed product that has been gather-processed without being chopped may be used as the flavor source 111. Further, the flavor source 111 may contain one kind or two or more kinds of fragrances. The type of the fragrance is not particularly limited, but menthol is preferable from the viewpoint of imparting a good taste.

In the present embodiment, the first wrapping paper 112 and the second wrapping paper 113 of the flavor generating article 100 can be made from a base paper having a basis weight of, for example, 20 gsm to 65 gsm, preferably 25 gsm to 45 gsm. The thickness of the first wrapping paper 112 and the second wrapping paper 113 is not particularly limited, but is 10 μm to 100 μm, preferably 20 μm to 75 μm, from the viewpoint of rigidity, breathability, and ease of adjustment during papermaking. , More preferably 30 μm to 50 μm.

In the present embodiment, the first wrapping paper 112 and the second wrapping paper 113 of the flavor generating article 100 may contain a filler. The content of the filler may be 10% by weight to 60% by weight, preferably 15% by weight to 45% by weight, based on the total weight of the first wrapping paper 112 and the second wrapping paper 113. In the present embodiment, the filler is preferably 15% by weight to 45% by weight with respect to a preferable range of basis weight (25 gsm to 45 gsm). As the filler, for example, calcium carbonate, titanium dioxide, kaolin and the like can be used. The paper containing such a filler exhibits a preferable white-based bright color from the viewpoint of appearance used as a rolling paper for the flavor-generating article 100, and can permanently maintain whiteness. By containing a large amount of such a filler, for example, the ISO whiteness of the wrapping paper can be increased to 83% or more. Further, from the practical viewpoint of using as a wrapping paper for the flavor generating article 100, the first wrapping paper 112 and the second wrapping paper 113 preferably have a tensile strength of 8N / 15 mm or more. This tensile strength can be increased by reducing the content of the filler. Specifically, the tensile strength can be increased by reducing the content of the filler from the upper limit of the content of the filler shown in the range of each basis weight exemplified above.

The flavor generating article 100 of the present embodiment includes a heat insulating sheet 130 in order to suppress the heat of the flavor source 111 from being transferred to the outside. FIG. 5 is an exploded perspective view of the base material portion 100A. FIG. 6 is a cross-sectional view orthogonal to the longitudinal direction of the base material portion 100A. In the present embodiment, the heat insulating sheet 130 is made of a non-woven fabric. The heat insulating sheet 130 may be composed of one non-woven fabric, or may be formed by laminating a plurality of non-woven fabrics. Further, the heat insulating sheet 130 may be composed of one or a plurality of folded non-woven fabrics.

Since the non-woven fabric has an air layer inside, the non-woven fabric has higher heat insulating properties than the rolling paper conventionally used for the flavor generating article 100 (for example, the first rolling paper 112). Therefore, when the flavor source 111 of the flavor generating article 100 is heated from the inside, it is possible to suppress the heat of the flavor source 111 from being transferred to the outside. In addition, the non-woven fabric can be expanded and contracted by applying stress. Therefore, even if the flavor source 111 located inside the heat insulating sheet 130 expands when the blade portion 42a of the heating portion 42 is inserted into the flavor source 111, the non-woven fabric is stretched so that the blade portion 42a can be easily used as the flavor source 111. Can be inserted into. Therefore, even if the filling amount of the tobacco raw material is increased so that rolling defects or tipping off during the production of the flavor-generating article 100 are unlikely to occur, it can be suppressed that the blade portion 42a is difficult to insert into the flavor source 111.

Furthermore, since the non-woven fabric has an air layer inside, it can be compressed by applying pressure. Although the flavor generating article 100 is manufactured so as to have a diameter corresponding to the opening 51 of the chamber 50 of the heating device 20, the flavor generating article 100 having a diameter that is difficult to insert into the opening 51 of the chamber 50 is manufactured due to manufacturing tolerances. There are times. However, in the flavor generating article 100 of the present embodiment, since the outer periphery of the flavor source 111 is wrapped with a heat insulating sheet 130 made of a non-woven fabric, the base material portion 100A has a diameter slightly larger than the opening 51 of the chamber 50. Even if the non-woven fabric is compressed, the flavor generating article 100 can be easily inserted into the opening 51 of the heating device 20. Further, when the nonwoven fabric is compressed by the side wall of the chamber 50, no gap is formed between the base material portion 100A and the side wall of the chamber 50, so that the aerosol generated from the flavor source 111 is generated between the base material portion 100A and the side wall of the heating chamber. It is possible to suppress leakage to the outside through the space with. Further, even if the filling amount of the flavor source 111 of the base material portion 100A is low and the strength of the base material portion 100A cannot be guaranteed by the flavor source 111 alone, the non-woven fabric having an appropriate hardness while forming an air layer inside thereof. By wrapping the outer periphery of the flavor source 111 with, the flavor generating article 100 can be imparted with strength suitable for rolling at the time of manufacture.

The non-woven fabric constituting the heat insulating sheet 130 is preferably an air-laid non-woven fabric. The air-laid nonwoven fabric can be formed, for example, by dispersing crushed pulp fibers in air, laminating them on a screen (mesh) by pressure or suction, and spraying a binder on the laminated pulp fibers. The air-laid nonwoven fabric has a lower density and a larger volume porosity than the wet nonwoven fabric. Therefore, the heat insulating property of the heat insulating sheet 130 can be further improved as compared with the conventional rolling paper and the wet non-woven fabric, and as a result, when the flavor source 111 of the flavor generating article 100 is heated from the inside, the flavor source 111 It is possible to further suppress the transfer of heat to the outside. The heat insulating sheet 130 is not limited to the air-laid non-woven fabric, and may be other dry-type non-woven fabric or wet non-woven fabric. In the present specification, the dry non-woven fabric means "a non-woven fabric made by one or more bonding methods by using a card in a spinning process or laminating fibers dispersed in air in a sheet shape". (See JIS L 0222).

As shown in FIGS. 5 and 6, the flavor generating article 100 has a first rolling paper 112 that wraps the outer periphery of the heat insulating sheet 130. Therefore, according to the flavor generating article 100, the hardness of the base material portion 100A can be improved as compared with the case where the outer wrapping paper (first wrapping paper 112) is not provided. In the example shown in FIG. 6, the heat insulating sheet 130 is adhered to the inner surface of the first wrapping paper 112. As a result, the first wrapping paper 112 and the heat insulating sheet 130 can be wrapped around the outer periphery of the flavor source 111 at the same time, so that the heat insulating sheet 130 can be more easily wrapped around the outer periphery of the flavor source 111. In this case, as shown in FIG. 6, when the first wrapping paper 112 and the heat insulating sheet 130 are wrapped around the outer periphery of the flavor source 111, one end and the other end of the first wrapping paper 112 are overlapped with each other to overlap the overlapping portion 112a. Can be formed and this portion can be adhered with an adhesive or the like. Therefore, it is not necessary to overlap one end and the other end of the heat insulating sheet 130 in order to wind the heat insulating sheet 130 around the outer periphery of the flavor source 111. Since the first wrapping paper 112 is thinner than the heat insulating sheet 130 (nonwoven fabric), by overlapping and adhering one end and the other end of the first wrapping paper 112, the heat insulating sheet 130 is overlapped as compared with the case where the heat insulating sheet 130 is overlapped. It is possible to prevent the cross-sectional shape of the base material portion 100A from becoming distorted. Further, by arranging the first wrapping paper 112 on the outermost surface of the base material portion 100A, the flavor generating article 100 can have the same appearance as the conventional flavor generating article. Further, in this case, since the logo can be printed on the first wrapping paper 112, the appearance of the flavor generating article 100 can be easily changed. Further, according to the flavor generating article 100 of the present embodiment, the base material portion 100A and the mouthpiece portion 100B can be easily formed by tip paper as compared with the case where the heat insulating sheet 130 (nonwoven fabric) is exposed without the first wrapping paper 112. Can be glued. Further, according to the flavor-generating article 100, the surface shape of the base material portion 100A can be smoothed as compared with the case where the first wrapping paper 112 is not provided, so that the flavor-generating article 100 slips during transportation in the manufacturing apparatus. It is possible to improve the roundness of the flavor-generating article 100 and improve the suitability of the packaging machine in the packaging machine. Further, since the base material portion 100A can be adsorbed and conveyed as compared with the case where the first wrapping paper 112 is not provided, the drum transfer machine used in the production of the flavor generating article 100 can perform the drum transfer.

As shown in FIG. 6, in the flavor generating article 100, the heat insulating sheet 130 has a first end portion 130a and a second end portion 130b facing in a direction orthogonal to the longitudinal direction. As shown in FIG. 6, when the heat insulating sheet 130 is wrapped around the outer periphery of the flavor source 111, it is preferable that the first end portion 130a and the second end portion 130b are positioned so as not to overlap each other. As a result, it is possible to prevent the cross-sectional shape of the base material portion 100A from becoming distorted.

FIG. 7 is a cross-sectional view orthogonal to the longitudinal direction of the base material portion 100A of the flavor generating article 100 according to another embodiment. The flavor-generating article 100 shown in FIG. 7 is different from the flavor-generating article 100 shown in FIGS. 4 to 6 in that the base material portion 100A has the inner rolling paper 120.

As shown in FIG. 7, the base material portion 100A of the flavor generating article 100 has an inner rolling paper 120 that wraps the outer circumference of the flavor source 111, and the heat insulating sheet 130 wraps the outer circumference of the inner wrapping paper 120. Therefore, according to the flavor generating article 100, the hardness of the base material portion 100A can be improved as compared with the case where the inner rolling paper 120 is not provided. Further, by adhering the outer surface of the inner wrapping paper 120 and the inner surface of the heat insulating sheet 130, and adhering the inner surface of the first wrapping paper 112 and the outer surface of the heat insulating sheet 130, the inner wrapping paper 120, the heat insulating sheet 130, and the first wrapping paper are bonded. Since the 112 can be wrapped around the outer periphery of the flavor source 111 at one time, the heat insulating sheet 130 can be more easily wrapped around the outer periphery of the flavor source 111. Further, in the example shown in FIG. 7, one end and the other end of the first wrapping paper 112 are overlapped to form an overlap portion 112a, and this portion is adhered with an adhesive or the like. Therefore, it is not necessary to overlap one end and the other end of the heat insulating sheet 130. Similarly, it is not necessary to overlap one end and the other end of the inner rolling paper 120.

FIG. 8 is a cross-sectional view orthogonal to the longitudinal direction of the base material portion 100A of the flavor generating article 100 according to another embodiment. The flavor-generating article 100 shown in FIG. 8 is different from the flavor-generating article 100 shown in FIG. 7 in that it does not include the first wrapping paper 112.

Further, in the flavor generating article 100 shown in FIG. 8, the heat insulating sheet 130 is adhered to the outer surface of the inner rolling paper 120. As a result, the inner wrapping paper 120 and the heat insulating sheet 130 can be wrapped around the outer periphery of the flavor source 111 at the same time, so that the heat insulating sheet 130 can be more easily wrapped around the outer periphery of the flavor source 111. In this case, when the inner wrapping paper 120 and the heat insulating sheet 130 are wrapped around the outer periphery of the flavor source 111, one end and the other end of the inner wrapping paper 120 are overlapped to form an overlap portion 120a, and this portion is formed with an adhesive or the like. Can be glued. Therefore, since it is not necessary to overlap one end and the other end of the heat insulating sheet 130 in order to wind the heat insulating sheet 130 around the outer periphery of the flavor source 111, it is possible to prevent the cross-sectional shape of the base material portion 100A from being distorted. be able to.

FIG. 9 is a cross-sectional view orthogonal to the longitudinal direction of the base material portion 100A of the flavor generating article 100 according to another embodiment. The flavor-generating article 100 shown in FIG. 9 is different from the flavor-generating article 100 shown in FIG. 8 in that it does not include the inner rolling paper 120.

That is, in the flavor generating article 100 shown in FIG. 9, the heat insulating sheet 130 is directly wound around the outer periphery of the flavor source 111. Therefore, in the heat insulating sheet 130, the first end portion 130a and the second end portion 130b overlap each other to form an overlapping portion 130c, and the heat insulating sheet 130 is adhered to each other. Since the heat insulating sheet 130 is made of a non-woven fabric, the thickness of the overlap portion 130c can be reduced by applying an adhesive to the overlap portion 130c and applying pressure to compress the overlap portion 130c.

In the flavor generating article 100 shown in FIGS. 4 to 9, the base material portion 100A has a heat insulating sheet 130 made of a non-woven fabric, and the heat insulating sheet 130 extends from one end to the other end in the longitudinal direction of the base material portion 100A. Therefore, when the user sucks the flavor generating article 100, air may pass through the inside of the heat insulating sheet 130, and the flavor or aerosol generated from the flavor source 111 may not be efficiently delivered to the user's mouth. Therefore, in the flavor generating article 100 shown in FIGS. 4 to 9, the packed layer 116b of the hollow segment 116 shown in FIG. 4 may be arranged so as to be close to or in contact with the end portion of the heat insulating sheet 130. .. As a result, the amount of air passing through the heat insulating sheet 130 can be reduced. As a result, when the user sucks the flavor generating article 100, the amount of air passing through the inside of the flavor source 111 can be increased, and the amount of delivery of the flavor and / or aerosol generated from the flavor source 111 can be increased. can.

In the flavor generating article 100 described above, the density of the nonwoven fabric constituting the heat insulating sheet 130 is preferably 0.03 g / cm ³ or more and 0.2 g / cm ³ or less. As a result, the non-woven fabric has a smaller density than the rolling paper conventionally used for the flavor generating article 100, so that the heat insulating property of the heat insulating sheet 130 can be further improved as compared with the above-mentioned rolling paper. As a result, when the flavor source 111 of the flavor generating article is heated from the inside, it is possible to further suppress the heat of the flavor source 111 from being transferred to the outside.

Further, in the flavor generating article 100 described above, the thickness of the nonwoven fabric constituting the heat insulating sheet 130 is preferably 0.2 mm or more and 2.0 mm or less. As a result, an air layer having an appropriate thickness can be provided on the outer periphery of the flavor source 111, so that when the flavor source 111 of the flavor generating article 100 is heated from the inside, the heat of the flavor source 111 is transferred to the outside. Can be suppressed. When the thickness of the non-woven fabric is less than 0.2 mm, the heat of the flavor source 111 can be suppressed from being transferred to the outside as compared with the rolling paper conventionally used for the flavor generating article 100, but the thickness of the air layer is not good. It can be sufficient, and as a result, the heat insulating property may be insufficient. If the thickness of the non-woven fabric exceeds 2.0 mm, the diameter of the base material portion 100A becomes too large, and it may be difficult to match the diameter with the mouthpiece portion 100B. As a result, when the base material portion 100A and the mouthpiece portion 100B are connected by, for example, chip paper, the chip paper cannot be properly wound, which may make manufacturing difficult. Further, the thickness of the nonwoven fabric is more preferably 0.5 mm or more and 1.2 mm or less. When the thickness of the non-woven fabric is within this range, the amount of the flavor source 111 to be filled is sufficiently secured and the heat insulating function is sufficiently exhibited, so that the balance between the taste and the heat insulating function can be improved.

Further, in the flavor generating article 100 described above, the basis weight of the nonwoven fabric constituting the heat insulating sheet 130 is preferably 10 g / m ² or more and 100 g / m ² or less. When the basis weight of the nonwoven fabric is within the above range, an air layer having an appropriate thickness can be provided on the outer periphery of the flavor source 111, and as a result, when the flavor source 111 of the flavor generating article 100 is heated from the inside, It is possible to prevent the heat of the flavor source 111 from being transferred to the outside. When the basis weight of the non-woven fabric is less than 10 g / m ² , the heat of the flavor source 111 can be suppressed from being transferred to the outside as compared with the rolling paper conventionally used for the flavor generating article 100, but the thickness of the air layer is increased. It can be inadequate, resulting in inadequate thermal insulation. If the basis weight of the non-woven fabric is more than 100 g / m ² , the diameter of the base material portion 100A may become too large and it may be difficult to match the diameter with the mouthpiece portion 100B. As a result, when the base material portion 100A and the mouthpiece portion 100B are connected by, for example, chip paper, the chip paper cannot be properly wound, which may make manufacturing difficult. Further, the basis weight of the nonwoven fabric is more preferably 30 g / m ² or more and 70 g / m ² or less. When the basis weight of the non-woven fabric is within this range, it is possible to prevent the diameter of the base material portion 100A from becoming too large while sufficiently exerting the heat insulating function.

Further, in the flavor generating article 100 described above, the volume porosity of the nonwoven fabric constituting the heat insulating sheet 130 is preferably 85% or more and 98% or less. As a result, the nonwoven fabric has a smaller volume porosity than the rolling paper conventionally used for the flavor-generating article 100, so that the heat insulating property of the heat insulating sheet 130 can be further improved as compared with the above-mentioned rolling paper. As a result, when the flavor source 111 of the flavor generating article 100 is heated from the inside, it is possible to further suppress the heat of the flavor source 111 from being transferred to the outside.

Although the embodiments of the present invention have been described above, the present invention is not limited to the above embodiments, and various modifications are made within the scope of claims and the technical ideas described in the specification and drawings. Is possible. It should be noted that any shape or material not directly described in the specification or drawings is within the scope of the technical idea of the present invention as long as the action and effect of the present invention are exhibited.

100: Flavor generating article 100A: Base material 100B: Mouthpiece 102: Smokingable substance 111: Flavor source 112: First wrapping paper 116: Hollow segment 116a: Hollow channel 116b: Packed layer 120: Inner wrapping paper 130: Insulation sheet 130a : 1st end 130b: 2nd end

Claims

The first part and
The first portion and the second portion adjacent to each other in the longitudinal direction are provided.
The first part is
Flavor sources including tobacco and
It has a heat insulating sheet that wraps around the outer circumference of the flavor source.
The heat insulating sheet is a flavor-generating article made of a non-woven fabric.
In the flavor-generating article according to claim 1,
The non-woven fabric is an air-laid non-woven fabric, which is a flavor-generating article.
In the flavor-generating article according to claim 1 or 2.
A flavor-generating article having a density of 0.03 g / cm 3 or more and 0.2 g / cm 3 or less.
In the flavor-generating article according to any one of claims 1 to 3, the flavor-generating article
A flavor-generating article having a thickness of 0.5 mm or more and 2.0 mm or less.
In the flavor-generating article according to any one of claims 1 to 4.
A flavor-generating article having a basis weight of 10 g / m 2 or more and 100 g / m 2 or less of the non-woven fabric.
In the flavor-generating article according to any one of claims 1 to 5.
A flavor-generating article having a volume porosity of 85% or more and 98% or less of the nonwoven fabric.
In the flavor-generating article according to any one of claims 1 to 6.
The first portion has an inner rolling paper that wraps the outer circumference of the flavor source.
The heat insulating sheet is a flavor-generating article that wraps the outer circumference of the inner rolling paper.
In the flavor-generating article according to any one of claims 1 to 7.
A flavor-generating article having an outer rolling paper that wraps the outer periphery of the heat insulating sheet.
In the flavor-generating article according to claim 7 or 8.
The heat insulating sheet has a first end portion and a second end portion facing in a direction orthogonal to the longitudinal direction, and the second end portion is the first end portion in a state where the outer periphery of the flavor source is wrapped. A flavor-generating article that is located so that it does not overlap with the part.
In the flavor-generating article according to any one of claims 1 to 9.
The second portion has a hollow member arranged on the side adjacent to the first portion.
The heat insulating sheet extends from one end to the other end of the flavor source in the longitudinal direction.
The hollow member has a hollow channel and a packed bed defining the hollow channel.
A flavor-generating article in which the packed bed of the hollow member is arranged so as to be close to or in contact with the end portion of the heat insulating sheet in the longitudinal direction.