WO2023067731A1 - Bâton d'arôme, produit d'inhalation d'arôme de type à chauffage sans combustion, et procédé de production de bâton d'arôme - Google Patents

Bâton d'arôme, produit d'inhalation d'arôme de type à chauffage sans combustion, et procédé de production de bâton d'arôme Download PDF

Info

Publication number
WO2023067731A1
WO2023067731A1 PCT/JP2021/038785 JP2021038785W WO2023067731A1 WO 2023067731 A1 WO2023067731 A1 WO 2023067731A1 JP 2021038785 W JP2021038785 W JP 2021038785W WO 2023067731 A1 WO2023067731 A1 WO 2023067731A1
Authority
WO
WIPO (PCT)
Prior art keywords
flavor
rod
long
rods
winding
Prior art date
Application number
PCT/JP2021/038785
Other languages
English (en)
Japanese (ja)
Inventor
仁 丹保
弘 四分一
勝太 山口
Original Assignee
日本たばこ産業株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
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 PCT/JP2021/038785 priority Critical patent/WO2023067731A1/fr
Publication of WO2023067731A1 publication Critical patent/WO2023067731A1/fr

Links

Images

Classifications

    • A—HUMAN NECESSITIES
    • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
    • A24D—CIGARS; CIGARETTES; TOBACCO SMOKE FILTERS; MOUTHPIECES FOR CIGARS OR CIGARETTES; MANUFACTURE OF TOBACCO SMOKE FILTERS OR MOUTHPIECES
    • A24D1/00—Cigars; Cigarettes
    • A24D1/20—Cigarettes specially adapted for simulated smoking devices
    • A—HUMAN NECESSITIES
    • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
    • A24F—SMOKERS' REQUISITES; MATCH BOXES; SIMULATED SMOKING DEVICES
    • A24F40/00—Electrically operated smoking devices; Component parts thereof; Manufacture thereof; Maintenance or testing thereof; Charging means specially adapted therefor
    • A24F40/40—Constructional details, e.g. connection of cartridges and battery parts
    • A24F40/46—Shape or structure of electric heating means
    • A24F40/465—Shape or structure of electric heating means specially adapted for induction heating

Definitions

  • the present invention relates to a flavor stick, a non-combustion heating flavor inhalation product, and a method for producing a flavor stick.
  • flavor sticks used in non-combustion type flavor inhalers for inhaling flavors derived from flavor sources without combustion are known.
  • a flavor rod formed by filling the inside of the wrapping paper with a filler containing a flavor source (e.g., tobacco material) and an aerosol-generating base material (glycerin, propylene glycol, etc.), and a flavor rod disposed after the flavor rod Flavor sticks with a mouthpiece portion are known.
  • This kind of flavor stick is used together with a flavor suction device when sucking.
  • the flavor rod of the flavor stick is inserted into the heating chamber of the flavor suction device and the heater of the flavor suction device heats the flavor source of the flavor rod without combustion. Due to such non-combustion heating, an aerosol containing flavor components is emitted from the flavor source, and the aerosol is inhaled by the user through the mouthpiece section in the latter stage.
  • induction heating IH: Induction Heating
  • the flavor rod is formed by simply winding the outer periphery of the flavor source with a sheet of wrapping paper. There was a fact that it was easy to fall off from the front end side.
  • the present invention has been made in view of the above-described circumstances, and its object is to provide a flavor stick to be sucked using a flavor sucking device that uses an induction heating method, and to provide a flavor source and a susceptor arranged inside a wrapping paper. To provide a technique for making it difficult for a flavoring rod, etc., to fall off from the front end side of a flavoring rod.
  • a flavor stick according to the present invention for solving the above problems comprises a flavor rod inserted into a heating chamber of a flavor sucking device and heated by an induction coil arranged on the side circumference of the heating chamber; a mouthpiece portion connected to the rear end side, wherein the flavor rod has a plurality of thin rods, and an outer winding paper for bundling and winding the plurality of thin rods, and the plurality of thin rods.
  • Each of the wound rods comprises an inner web, a flavor source located inside said inner web and comprising an aerosol-generating substrate, and a flavor source located inside said inner web and by induction heating upon actuation of said induction coil. a susceptor that generates heat to heat the flavor source.
  • the inner roll of paper in the plurality of thin rods may be adhered to the outer roll of paper.
  • an aerosol flow path for circulating the aerosol generated in the plurality of thinly wound rods which is a leak suppressing portion connected to the rear end of the flavor rod, extends in the axial direction, and is connected to the outer roll paper.
  • a leak suppressing portion having a blocking portion that closes a rear end of a gap formed between the plurality of thinly wound rods may be arranged at the front end portion of the mouthpiece portion.
  • the leak suppressing portion may include an outer peripheral side closing portion arranged to face an outer peripheral side gap formed in the vicinity of the outer peripheral side of the cross section of the flavor rod among the gaps.
  • the leak suppressing part may include a center-side closing part arranged to face a center-side gap formed on the center side of the cross section of the flavor rod among the gaps.
  • the aerosol flow path may be arranged to face the rear ends of the plurality of finely wound rods.
  • each of the plurality of thinly wound rods is disposed across the closing portion and the aerosol flow path, and the region of the closing portion facing the rear end of the thinly wound rod is It may function as an anti-slip portion for the thinly wound rod when the flavor rod is inserted into the heating chamber.
  • the present invention also provides any of the flavor sticks described above and a flavor suction device used for sucking the flavor stick, wherein the flavor stick has a heating chamber into which the flavor rod can be inserted; and a flavor inhalation device having an induction coil disposed on the side perimeter.
  • the present invention also provides a flavor rod having a susceptor which is inserted into a heating chamber of a flavor inhaling device and which generates heat when an induction coil arranged on the side circumference of the heating chamber is actuated; and a mouthpiece portion formed by That is, the method for producing a flavor stick according to the present invention includes bundling a plurality of thinly wound rods obtained by winding a flavor source including an aerosol-generating base material and the susceptor with an inner winding paper, and winding them integrally with an outer winding paper. and a connecting step of arranging the mouthpiece part in series with the flavor rod and winding them together with tipping paper.
  • the step of forming the flavor rod includes continuously winding the flavor source including the aerosol-generating base material and the susceptor in a long sheet-like thin winding roll paper in the longitudinal direction to obtain a plurality of long thin strips.
  • a long flavor rod forming step of forming a flavor rod, and a cutting step of forming the flavor rod by cutting the long flavor rod into a predetermined length may be provided.
  • a length twice as long as the first part constituting a part of the mouthpiece portion is placed on the long outer roll paper.
  • a plurality of double-length first parts each having a length twice as long as the narrow rod are provided in the rod mounting spaces formed between the double-length first parts at predetermined intervals.
  • a technique for making it difficult for the flavor source, susceptor, etc., placed inside the wrapping paper to fall off from the front end side of the flavor rod. can provide
  • FIG. 1 is a schematic configuration diagram of a flavor suction device for non-combustion heating of flavor sticks according to Embodiment 1.
  • FIG. FIG. 2 is a diagram schematically showing the internal structure of the flavor stick according to Embodiment 1.
  • FIG. 3 is a view in the direction of arrow A in FIG. 2.
  • FIG. 4 is a perspective view of a leak suppressing portion according to the first embodiment;
  • FIG. 5 is a diagram showing the manufacturing procedure of the flavor rod according to Embodiment 1.
  • FIG. FIG. 6 is a diagram illustrating a hoist for manufacturing flavor rods according to Embodiment 1.
  • FIG. 7A and 7B are diagrams for explaining the state of the process of manufacturing the flavor rod according to Embodiment 1.
  • FIG. 1 is a schematic configuration diagram of a flavor suction device for non-combustion heating of flavor sticks according to Embodiment 1.
  • FIG. 2 is a diagram schematically showing the internal structure of the flavor stick according to Embodiment 1.
  • FIG. 3
  • FIG. 8A and 8B are diagrams for explaining the state of the process of manufacturing the flavor rod according to Embodiment 1.
  • FIG. 9A and 9B are diagrams for explaining the state of the process of manufacturing the flavor rod according to Embodiment 1.
  • FIG. 10 is a diagram for explaining the long flavor rod forming process according to the second manufacturing method.
  • FIG. 11 is a diagram illustrating the shape of a cross-sectional direction perpendicular to the conveying direction of the conveyor.
  • 12A and 12B are diagrams for explaining the state of supply of leakage suppression parts and supply of various parts by each thin winding rod supply drum at the first to fourth positions.
  • FIG. 13 is a diagram for explaining the long flavor rod forming process according to the second manufacturing method.
  • FIG. 14 is a diagram showing the intermediate assembly formed in the process of forming the flavor rod, and the separately prepared cooling section, filter section, and tipping paper.
  • FIG. 15 shows a flavor stick produced by the second production method.
  • FIG. 16 is a diagram for explaining a modification of the leak suppression unit.
  • 17 is a cross-sectional view of a flavor rod according to Embodiment 2.
  • FIG. 18 is a diagram illustrating a cross section of a leak suppressing portion according to the second embodiment.
  • FIG. 19 is a diagram showing another modification of the manner in which the flavor source and the susceptor are installed in the thin winding rod.
  • FIG. 20 is a diagram showing another modification of the arrangement of the flavor source and the susceptor in the thinly wound rod.
  • FIG. 21 is a diagram for explaining an outline of hardness measurement of a finely wound rod.
  • FIG. 1 is a schematic configuration diagram of a flavor suction device 30 for non-combustion heating of flavor sticks according to Embodiment 1.
  • FIG. 2 is a diagram schematically showing the internal structure of the flavor stick 1 according to Embodiment 1.
  • FIG. The flavor inhaling device 30 is used when inhaling the flavor stick 1, and the flavor stick 1 and the flavor inhaling device 30 constitute a non-burning flavor inhaling product.
  • the flavor suction device 30 includes a heating chamber 31, an induction heating type induction coil 32, a power supply unit 33 that supplies operating power to the induction coil 32 to operate it, and controls the power supplied to the induction coil 32.
  • a control unit 34 and the like are provided.
  • the heating chamber 31 is a hollow portion that can accommodate the flavor rod 2 of the flavor stick 1, and the flavor rod 2 can be freely inserted and removed from the insertion port 31A.
  • the heating chamber 31 is a substantially cylindrical hollow portion defined by a chamber-side peripheral wall 31B (side peripheral portion) and a chamber bottom wall 31C, which form part of the housing of the flavor inhaling device 30 .
  • One end of an air flow path 36 communicates with the chamber bottom wall 31C.
  • the other end of the air flow path 36 communicates with an air intake 37 formed in the housing of the flavor suction device 30 .
  • the induction coil 32 is arranged on the chamber-side peripheral wall 31B of the heating chamber 31, and is an induction heating (IH) type IH heater for heating a susceptor (heating element) arranged in the flavor rod 2.
  • IH induction heating
  • the induction coil 32 is, for example, a spirally wound cylindrical coil, and generates a high-frequency alternating magnetic field in the heating chamber 31 by supplying operating power from the power supply unit 33 .
  • the susceptor of the flavor rod 2 is a magnetically permeable and electrically conductive heating element. When the susceptor is exposed to a high frequency alternating magnetic field generated in the heating chamber 31 by the induction coil 32, eddy currents are induced in the susceptor by electromagnetic induction.
  • the susceptor is induction-heated by generating Joule heat in the susceptor.
  • the induction coil 32 is not particularly limited as long as it can generate a high-frequency alternating magnetic field capable of induction-heating the susceptor of the flavor rod 2 inserted into the heating chamber 31 .
  • the flavor stick 1 includes a flavor rod 2 that is inserted into a heating chamber 31 of a flavor sucking device 30 and heated by the external heater 32 , and a mouthpiece portion 3 that is connected to the rear end side of the flavor rod 2 .
  • the flavor stick 1 has, for example, a cylindrical rod shape extending in one direction, and the symbol CL in FIG. Since the flavor rod 2 and the mouthpiece portion 3 are arranged coaxially, the central axis CL can also be said to be the central axis of the flavor rod 2 and the mouthpiece portion 3 .
  • the cylindrical rod-shaped flavor rod 2 and the mouthpiece part 3 are arranged coaxially, and are coaxially wound by the chipping paper 8 to be integrally connected.
  • Reference numeral 1a denotes a mouth end 1a formed on the rear end side of the flavor stick 1
  • reference numeral 1b denotes the front end of the flavor stick 1.
  • the flavor stick 1 is inserted into the heating chamber 31 in the flavor sucking device 30 from the front end 1b side.
  • the flavor rod 2 has a plurality of thinly wound rods 21 and an outer winding paper 22 for bundling and winding the plurality of thinly wound rods 21 .
  • FIG. 3 is a view in the direction of arrow A in FIG. 2, which is a front view of the flavor stick 1 (flavor rod 2) viewed from the front end 1b side.
  • Each thin wound rod 21 that makes up the flavor rod 2 includes an inner web 23 and a susceptor 20 and a flavor source 24 comprising an aerosol-generating substrate positioned inside the inner web 23 .
  • Each thinly wound rod 21 has a central axis extending parallel to the central axis CL of the flavor stick 1 and extends over the entire length of the flavor rod 2 .
  • the configuration example shown in FIG. 3 exemplifies a mode in which the flavor rod 2 has three thinly wound rods 21, but the number of thinly wound rods 21 is not particularly limited as long as it is two or more.
  • the susceptor 20 is constructed as a flat metal plate having a rectangular cross section, and extends from the front end to the rear end of the finely wound rod 21 along the central axis CL.
  • materials for the susceptor 20 include aluminum, iron, iron alloys, stainless steel, nickel, nickel alloys, or a combination of two or more of these.
  • carbon can be used for the susceptor 20 other than metal, but the susceptor 20 is preferably made of metal from the viewpoint of enabling good electromagnetic induction heating.
  • the susceptor 20 may be made of a material having a magnetic permeability of, for example, 1 ⁇ 10 ⁇ 6 or more and less than 1 ⁇ 10 ⁇ 2 , preferably 1.2 ⁇ 10 ⁇ 6 or more and less than 1 ⁇ 10 ⁇ 3 .
  • a flavor source 24 containing an aerosol-generating base material is filled inside the inner web 23 , and the susceptor 20 is arranged in a form embedded in the flavor source 24 .
  • the thinly wound rod 21 has an elliptical cross section, and the minor axis direction of the rod 21 is arranged along the radial direction of the flavor rod 2 . More specifically, the short axis of each thinly wound rod 21 is arranged to extend radially around the central axis CL of the flavor rod 2 .
  • Reference numeral BP shown in FIG. 3 indicates a bonding portion where the outer surface 23A of the inner paper roll 23 of each thin rod 21 is bonded to the inner surface 22A of the outer paper roll 22 .
  • the outer surface 23A of the inner paper roll 23 is the surface opposite to the surface (inner surface) on which the flavor source 24 is wound. Further, in the example shown in FIG.
  • the susceptor 20 is arranged at the long axis position of the thinly wound rod 21 having an elliptical shape.
  • the position, size, shape, etc. of the susceptor 20 are not particularly limited.
  • the shape of each thinly wound rod 21 may adopt a shape other than an elliptical shape.
  • the tobacco filling applied to the flavor source 24 may include tobacco shreds.
  • the cut tobacco material contained in the tobacco filling is not particularly limited, and known materials such as lamina and backbone can be used.
  • dried tobacco leaves may be pulverized to form a pulverized tobacco material, which is homogenized and processed into a sheet (hereinafter also simply referred to as a "homogenized sheet"), and then chopped.
  • homogenized sheet There are a number of conventional methods for producing homogenized sheets, that is, methods for pulverizing tobacco leaves and processing them into homogenized sheets. The first is a method of producing a papermaking sheet using a papermaking process (papermaking method).
  • the second method is to prepare a cast sheet by thinly casting the homogenized mixture obtained by mixing pulverized tobacco leaves with an appropriate solvent such as water on a metal plate or a metal plate belt, followed by a drying process ( slurry method).
  • a third method includes a method (rolling method) of preparing a rolled sheet by mixing pulverized tobacco leaves with an appropriate solvent such as water and then extruding the homogenized mixture into a sheet.
  • the homogenizing sheet described above may be chopped into strands.
  • Such a tobacco strand has a length approximately equal to the axial length of the thin winding rod 21 , and is oriented along the axial direction of the thin winding rod 21 .
  • the tobacco filling may contain a flavoring agent.
  • the type of flavoring agent contained in the tobacco filling is not particularly limited.
  • fragrances include acetoanisole, acetophenone, acetylpyrazine, 2-acetylthiazole, alfalfa extract, amyl alcohol, amyl butyrate, trans-anethole, star anise oil, apple juice, Peruvian balsam oil, beeswax absolute, benzaldehyde, benzoin.
  • Resinoids benzyl alcohol, benzyl benzoate, benzyl phenylacetate, benzyl propionate, 2,3-butanedione, 2-butanol, butyl butyrate, butyric acid, caramel, cardamom oil, carob absolute, beta-carotene, carrot juice, L-carvone , ⁇ -caryophyllene, cassia bark oil, cedarwood oil, celery seed oil, chamomile oil, cinnamaldehyde, cinnamic acid, cinnamyl alcohol, cinnamyl cinnamate, citronella oil, DL-citronellol, clary sage extract, cocoa, coffee, Cognac oil, coriander oil, cuminaldehyde, davana oil, ⁇ -decalactone, ⁇ -decalactone, decanoic acid, dill herb oil, 3,4-dimethyl-1,2-cyclopentaned
  • each thinly wound rod 21 may not contain tobacco material.
  • flavor sources 24 include plant materials that do not contain tobacco components. That is, each thin rolled rod 21 may contain one or more selected from mesophyll, leaf veins, stems, roots, flowers, seeds and pulp of plants that do not contain tobacco components.
  • a plant material that does not contain tobacco components a herb material can be suitably used as a flavor source.
  • Herbal ingredients include allspice, allspice, black pepper, Ezo white root, calamus root, catnip, catuaba, cayenne pepper, chaga, chervil, cinnamon, ginseng, St.
  • the flavor source of the thin rolled rod 21 may include a mixture of tobacco material and herb material as described above.
  • the aerosol-generating base material is a substance that generates an aerosol when the volatile substance released when volatilized by the heating of the flavor inhaling device 30 by the heater is cooled.
  • Aerosol-generating substrates are, for example, liquids.
  • the type of aerosol-generating substrate is not particularly limited, and substances extracted from various natural products and/or constituents thereof can be selected depending on the application. Aerosol-forming substrates can include glycerin, propylene glycol, triacetin, 1,3-butanediol, and mixtures thereof.
  • the mouthpiece portion 3 has a leak suppression portion 4, a cooling portion 5, and a filter portion 6 from the front end side.
  • the leak suppression section 4 , the cooling section 5 , and the filter section 6 in the mouthpiece section 3 are coaxially arranged and wound together by a roll paper 7 .
  • the flavor rod 2 , the leak suppressing section 4 , the cooling section 5 , and the filter section 6 may be integrally wound up by the tipping paper 8 without the winding paper 7 .
  • FIG. 4 is a perspective view of the leak suppressing portion 4 according to Embodiment 1.
  • the leak suppressing part 4 is located immediately on the rear end side of the flavor rod 2 and arranged in contact with the rear end of the flavor rod 2 .
  • a symbol CL2 is the central axis of the leak suppression unit 4 .
  • the leak suppressing portion 4 is a perforated columnar body in which a plurality of through holes are formed as aerosol flow paths 41A to 41C along the central axis CL2.
  • the cross sections of the aerosol channels 41A to 41C are, for example, congruent with the cross-sectional area of each thinly wound rod 21 in the flavor rod 2, and the front ends of the aerosol channels 41A to 41C face the rear ends of the thinly wound rods 21.
  • each finely wound rod 21 and each aerosol channel 41A to 41C are connected.
  • the aerosols generated by the thinly wound rods 21 of the flavor rod 2 can be individually circulated through the aerosol flow paths 41A to 41C arranged in the rear stage.
  • a gap along the central axis CL2 may be formed more or less between the outer roll paper 22 of the flavor rod 2 and the inner roll paper 23 of each thin rod 21 .
  • a central gap 25 is formed on the central side of the cross section of the flavor rod 2 surrounded by the three thinly wound rods 21 .
  • the cross section of the central gap 25 is illustrated as having a shape similar to a triangle, but depending on the number, size, shape, arrangement position, etc. of the thinly wound rods 21 included in the flavor rod 2, The shape and size of the central gap 25 are different, and the central gap 25 may not be formed depending on the arrangement of the thinly wound rods 21 .
  • an outer peripheral side gap 26 is formed in the vicinity of the outer peripheral side of the cross section of the flavor rod 2 .
  • the outer peripheral side gap 26 is a gap formed in the outer peripheral side region of the cross section of the flavor rod 2 , which is inside the outer roll of paper 22 and close to the outer roll of paper 22 .
  • the outer peripheral gap 26 is formed as a gap formed between the thinly wound rods 21 adjacent in the circumferential direction of the flavor rod 2 . It is formed at the place where the long axes of the thin winding rods 21 intersect each other. Note that the shape and size of the outer peripheral gap 26 differ depending on the number, size, shape, arrangement position, etc., of the thinly-rolled rods 21 included in the flavor rod 2 . In some cases, the outer peripheral side gap 26 is not formed.
  • the central gap 25 and the outer gap 26 as described above extend from the front end 1b to the rear end of the flavor rod 2 along the central axis CL.
  • the leak suppressing section 4 is arranged behind the flavor rod 2 in order to reduce or suppress air leakage through the outer peripheral gap 26 of the flavor rod 2 .
  • Reference numeral 42 shown in FIG. 4 denotes a closed surface (closed portion) formed at the front end of the leak suppressing portion 4 .
  • the leak suppressing part 4 is arranged behind the central gap 25 and the outer gap 26 by arranging the closing surface 42 (closing part) facing the central gap 25 and the outer gap 26 of the flavor rod 2 . Close the ends.
  • the blocking surface 42 includes a central blocking portion 42A and an outer peripheral blocking portion 42B.
  • the center-side closing portion 42A closes the rear end of the center-side gap portion 25 by being arranged to face the center-side gap portion 25 described above.
  • the outer peripheral side closing portion 42 ⁇ /b>B closes the outer peripheral side gap portion 26 by being arranged to face the outer peripheral side gap portion 26 described above.
  • the air taken into the flavor rod 2 from the front end 1b side can be prevented from leaking downstream through the central gap 25 and the outer peripheral gap 26 .
  • the air taken in from the front end 1b side when sucking the flavor stick 1 can be efficiently distributed to the flavor source 24 of each thinly wound rod 21 and used to generate an aerosol.
  • the leak suppressor 4 also functions as a spacer for separating the cooling section 5 from the flavor rod 2 .
  • the leak suppressing portion 4 can be made of various materials.
  • the leak suppressor 4 may be, for example, a hollow cellulose acetate tube.
  • the leak suppressing portion 4 may be formed by penetrating a center hole in the center of the cross section of a cylindrical cellulose acetate fiber bundle.
  • the material of the leak suppressing portion 4 is not particularly limited.
  • the material forming the leak suppressing portion 4 does not need to be completely impermeable. It should be higher than the ventilation resistance of the flavor source 24 of each thinly wound rod 21 . Since air circulates through a portion with relatively low ventilation resistance, the leak suppressing portion 4 functions effectively by adopting the above-described mode.
  • the cooling section 5 is located immediately behind the leak suppressing section 4 and arranged in contact with the rear end of the leak suppressing section 4 .
  • the volatile substances released from the flavor rod 2 (flavor source 24 ) flow downstream along the cooling section 5 .
  • Volatile substances released from the flavor rod 2 (flavor source 24) are cooled in the cooling unit 5 to promote aerosol generation.
  • the cooling part 5 is formed by a hollow paper tube having a ventilation hole 5A through which external air can be introduced.
  • the cooling unit 5 does not have to have the ventilation holes 5A.
  • a cooling promoting material such as a polylactic acid sheet may be disposed in the paper tube forming the cooling section 5 so that the cooling of the volatile substance released from the flavor source 24 is promoted by the cooling promoting material.
  • the cooling unit 5 may have a heat-absorbing agent arranged so as not to block the flow of the volatile substance and the aerosol.
  • the cooling part 5 may include a filter material in which a large number of flow paths (through holes) are formed along the longitudinal direction (axial direction) of the mouthpiece part 3 .
  • the filter part 6 is a segment located on the rear end of the mouthpiece part 3, that is, on the side of the mouthpiece end 1a.
  • the filter unit 6 may be positioned immediately after the cooling unit 5 and arranged in contact with the rear end of the cooling unit 5 .
  • the filter part 6 may contain, for example, a filter material that collects predetermined components contained in the aerosol.
  • the type of filter material forming the filter portion 6 is not particularly limited.
  • the filter part 6 may comprise a filter material made of cylindrical cellulose acetate fibers.
  • the filter part 6 may be a center hole filter in which a center hole is formed along the axial direction of the cellulose acetate fiber molded into a cylindrical shape.
  • the filter part 6 may be a paper filter filled with cellulose fibers, or may be a paper tube containing no filter medium. Moreover, the filter part 6 may be formed by selectively combining a solid filter material having a filter medium, a center hole filter, a paper filter, or a paper tube containing no filter medium.
  • the manufacturing method of the flavor stick 1 is to form a flavor rod by bundling a plurality of thinly wound rods obtained by winding a flavor source including an aerosol-generating base material and a susceptor with an inner winding paper and integrally winding them with an outer winding paper. and a connecting step of placing the mouthpiece part in series with the flavor rod and winding them together with tipping paper.
  • the flavor source including the aerosol-generating base material and the susceptor are continuously wound in the longitudinal direction with a long sheet-like thin winding paper, thereby forming a plurality of long thin rods.
  • a long thin winding rod forming process in which winding rods are formed in parallel in the conveying direction of a winding machine, and a long thin winding rod is joined and wound together by a long outer winding paper to form a long flavor.
  • An aspect including a long flavor rod forming step of forming a rod and a cutting step of forming a flavor rod by cutting the long flavor rod into a predetermined length will be described with reference to FIGS. 5 to 9. .
  • FIG. 5 is a diagram showing the manufacturing procedure of the flavor stick 1 according to Embodiment 1.
  • FIG. FIG. 6 is a diagram illustrating sections in a hoist that manufactures the flavor rod 2 according to Embodiment 1.
  • FIG. 7 to 9 are diagrams for explaining the process of manufacturing the flavor rod 2 according to Embodiment 1.
  • the flavor rod 2 can be manufactured, for example, using a known winding machine as disclosed in JP-A-7-184625.
  • the flavor source 24 and the long belt-like susceptor (metal plate belt) 20P are continuously formed in the long direction into a circular cylindrical shape by the long sheet-like thin roll paper 23P. It is wound up to form long thin winding rods 21P1 to 21P3 having a cylindrical cross section (long thin winding rod forming step).
  • Each of the long thinly wound rods 21P1 to 21P3 has an elongated shape, and finally becomes each thinly wound rod 21 by being cut into a predetermined length.
  • FIG. 7 shows long finely wound rods 21P1 to 21P3 formed by the finely wound forming section 101.
  • the thin winding forming section 101 includes three parallel winding lines L1 to L3 for winding the long thin rods 21P1 to 21P3 in parallel, and the long thin rods 21P1 to 21P3 run parallel to each other on the lines. It is designed to be wound up in a parallel state.
  • the thin roll forming section 101 has a material supply section 101A for each of the winding lines L1 to L3 and a forming section 101B positioned downstream thereof.
  • the material source supply unit 101A of each winding line L1 to L3 continuously supplies the flavor source 24 and the long belt-shaped susceptor 20P onto the long belt-shaped inner long web 23P transported along the transport path. .
  • the type of flavor source 24 supplied from the material source supply unit 101A onto the long inner paper roll 23P may be different for each of the winding lines L1 to L3, or may be the same.
  • the long inner roll paper 23P after being supplied with the flavor source 24 and the long strip-shaped susceptor 20P is gradually squeezed from the outer surface side, so that the long inner roll paper 23P is formed into a cylindrical shape. roll up into a shape.
  • the molding section 101B winds the flavor source 24 and the long belt-shaped susceptor 20P while molding the long inner roll paper 23P into a cylindrical shape by passing it through the inside of a guide member having a cylindrical guide inner wall surface.
  • This type of guide member is known, and for example, the tongue disclosed in Japanese Patent Application Laid-Open No. 7-184625 can be used.
  • the cylindrical guide inner wall surface of the guide member gradually decreases in diameter toward the downstream side of the transport path, and the long inner roll paper 23P is guided by the cylindrical guide inner wall surface when passing inside the guide member. As a result, the long inner paper roll 23P is formed into a cylindrical shape through a U-shaped cross section.
  • the flavor source 24 arranged inside the long inner roll paper 23P is moderately compressed by the inner wall surface of the cylindrical guide.
  • the long inner roll paper 23P is formed into a cylindrical shape, and the widthwise ends of the long inner roll paper 23P are overlapped and adhered to each other. As a result, as shown in FIG. 7, long cylindrical long narrow rods 21P1 to 21P3 are obtained.
  • the plurality of long thin winding rods 21P1 to 21P3 conveyed on the conveying path are joined and wound together by the long outer winding paper 22P to form a cylindrical cross section. to form a long long flavor rod 2P (long flavor rod forming step).
  • FIG. 8 shows a state in which a plurality of long thin roll rods 21P1 to 21P3 are placed in a bale shape on the long belt-like long outer roll paper 22P conveyed on the conveying path in the thick roll forming section 102. ing.
  • the thick roll forming section 102 as shown in FIG. 8, a plurality of long thin roll rods 21P1 to 21P3 are aligned on the long outer roll paper 22P, and the outer long roll paper 22P is formed into a cylindrical shape. The ends of the long outer paper roll 22P in the width direction are overlapped and adhered.
  • FIG. 9 shows a long flavor rod 2P having a long cylindrical cross section is obtained.
  • the guide member as described in the forming section 101B (for example, disclosed in Japanese Patent Laid-Open No. 7-184625) tongs) can be used.
  • each of the long thin roll rods 21P1 to 21P3 located inside the long outer roll paper 22P is moderately compressed by the inner wall surface of the cylindrical guide of the guide member. be.
  • each of the elongate thin winding rods 21P1 to 21P3 which initially has a circular shape (substantially perfect circular shape), can be deformed into an elliptical shape.
  • the diameters (before compression) of the respective long thin winding rods 21P1 to 21P3 may be the same or different. In the former case, for example, if the diameter of the flavor rod is 7 mm, the diameter (before compression) of each of the long thin rolled rods 21P1 to 21P3 may be set to about 3.5 mm to 4 mm.
  • the long inner roll paper 23P corresponding to each of the long thin rods 21P1 to 21P3 is attached to the inner surface of the long outer roll paper 22P that bundles the plurality of long thin roll rods 21P1 to 21P3.
  • Glue for adhering the long outer roll paper 22P (referred to as “rail glue” in the technical field) is applied linearly along the longitudinal direction of the long outer roll paper 22P, and then the long outer roll paper 22P is applied.
  • Each of the long thin winding rods 21P1 to 21P3 is wound.
  • each of the long thin roll rods 21P1 to 21P3 can be adhered to the long outer roll paper 22P.
  • the adhesion points of the long thin rods 21P1 to 21P3 to the long outer roll paper 22P correspond to the above-described adhesion portions BP.
  • the long thin rods 21P1 to 21P3 are compressed from the outside and winding them integrally by the long outer winding paper 22P.
  • a plurality of long thin rods 21P1 to 21P3 having elliptical cross sections are obtained inside the long outer web 22P.
  • a long flavor rod 2P is obtained inside the long outer web 22P.
  • the long thin rods 21P1 to 21P3 are wound up by the long outer winding paper 22P while being brought into close contact with each other, and the center is placed on the center side of the cross section of the long flavor rod 2P.
  • the formation of the side gap portion 25 may be suppressed, or the cross-sectional area of the central side gap portion 25 may be reduced.
  • the long flavor rods 2P conveyed along the conveying direction are sequentially cut into predetermined lengths (for example, the length of one flavor rod) ( cutting process).
  • predetermined lengths for example, the length of one flavor rod
  • a flavor rod 2 of predetermined length is obtained.
  • the cross-sectional shape of the flavor rod 2 is inspected, and feedback control is performed to adjust the position of the thinly wound rod 21 in the cross section, the filling amount of the flavor source 24, and the like. may be performed.
  • the mouthpiece part 3 is prepared separately, and the flavor rod 2 and the mouthpiece part 3 are wound together via the tip paper 8 to be connected (connecting step). Thereby, the flavor stick 1 shown in FIG. 2 is obtained.
  • FIGS. 5 to 9 are diagrams for explaining the second manufacturing method of the flavor stick 1.
  • FIG. The second manufacturing method of the flavor stick 1 has a flavor rod forming step and a connecting step, and the flavor rod forming step further includes a long flavor rod forming step and a cutting step.
  • the step of forming flavor rods according to the second manufacturing method can be realized, for example, by diverting an existing dual filter hoist.
  • FIG. 10 is a diagram illustrating the first half of the long flavor rod forming process according to the second manufacturing method. Reference numeral 110 shown in FIG.
  • FIG. 10 denotes a conveyor that conveys various materials for manufacturing the flavor stick 1 along the direction of the white arrow (conveying direction) in the figure.
  • the conveyor 110 conveys the long outer roll paper 22P.
  • FIG. 11 is a diagram illustrating the shape of the conveyor 110 in a cross-sectional direction orthogonal to the conveying direction.
  • the conveyor 110 has a concave groove portion 110A along the conveying direction, and conveys the long outer roll paper 22P and other various materials while receiving them in the groove portion 110A.
  • the groove bottom of the groove portion 110A of the conveyor 110 is formed with a suction hole that applies a suction pressure to the long outer roll paper 22P.
  • the outer roll paper 22P is conveyed.
  • the double-length leak suppressing member 4W is cut into two leak suppressing portions 4 by being bisected by a cutting knife at the central position in the longitudinal direction.
  • the double-length leak suppressing member 4W is a member in which the leak suppressing portion 4 is double the length of the normal leak suppressing portion 4 (the length of the leak suppressing portion 4 as the final form incorporated in the flavor stick 1).
  • the leak suppressing portion 4 corresponds to a “first component” that constitutes a part of the mouthpiece portion 3 .
  • the first part may be a component arranged at the front end of the mouthpiece part 3 .
  • a double-length leak suppressing member 4W having a double length of the leak suppressing portion 4 (first component) corresponds to a "double-length first component".
  • Numerals 112 to 114 are first to third thin rod supply drums that supply double length thin rods 21W1 to 21W3 onto the long outer web 22P conveyed by the conveyor 110.
  • the double-length thinly wound rods 21W1 to 21W3 are separated into two thinly wound rods 21 by being bisected at the center position in the longitudinal direction by a cutting knife. That is, the double-length thinly wound rods 21W1 to 21W3 are obtained by making the thinly wound rod 21 double the length of the normal thinly wound rod 21 (the length of the thinly wound rod 21 as the final form incorporated in the flavor stick 1).
  • the double length thin wound rods 21W1-21W3 are substantially equivalent to thin wound rods in which the flavor source 24 and the susceptor 20 are wound by the inner paper web 23 having twice the normal length.
  • the leak suppression component supply drum 111 and the first to third thin winding rod supply drums 112 to 114 are arranged in this order from the upstream side of the conveying path by the conveyor 110 (first position P1 to fourth position P4).
  • the leak suppression component supply drum 111 and the first to third thin rod supply drums 112 to 114 are positioned, for example, above the conveyor 110, and the rotation axis of each drum is perpendicular to the conveying direction of the conveyor 110.
  • the leak suppression part supply drum 111 and the first to third thin rod supply drums 112 to 114 each sucked the parts to be supplied onto the long outer roll paper 22P conveyed by the conveyor 110 to the drum.
  • the parts to be supplied are sequentially supplied onto the long outer roll paper 22P at a predetermined timing.
  • Various materials are sequentially supplied to the supply drums 111 to 114 via hoppers, intermediate drums and the like (not shown).
  • the leak suppression component supply drum 111 positioned at the first position P1 supplies the double length leak suppression member 4W onto the long outer paper roll 22P at regular intervals.
  • the distance between the double-length leakage suppressing members 4W supplied onto the long outer paper roll 22P is substantially equal to the length of the double-length thin winding rods 21W1 to 21W3, and the double-length thin winding rods 21W1 to 21W3 are placed thereon. is formed as a rod mounting space S1.
  • the first to third thin rod supply drums 112 to 114 positioned at the second position P2 to the fourth position P4 are placed in the rod mounting space S1 formed between the double length leak suppression members 4W.
  • the length thin winding rods 21W1 to 21W3 are sequentially supplied.
  • 12A and 12B are diagrams for explaining the state in which the leak suppression component supply drum 111 and the thin winding rod supply drums 112 to 114 supply various components at the first position P1 to the fourth position P4.
  • the double-length leakage suppressing member 4W and the double-length thin winding rods 21W1 to 21W3 are sequentially supplied onto the long outer roll paper 22P conveyed by the conveyor 110.
  • the double thin-wound rod 21W3 is supplied to the rod mounting space S1, so that the three double thin-wound rods 21W1 to 21W3 are bundled together, and these bundles form the double-length leakage suppressing member.
  • the term “bundled” here means that the plurality of double-length thin winding rods 21W1 to 21W3 are arranged in parallel and close to each other.
  • FIG. 13 is a diagram explaining the second half of the long flavor rod forming process according to the second manufacturing method.
  • the bundle of the double-length leak suppressing member 4W (double-length first part) and the double-length thin rods 21W1 to 21W3 (double-length thin rods) arranged in series therewith. (indicated by reference numeral 21W in the figure) is integrally wound up by the long outer winding paper 22P.
  • a bundle of the double-length thin rods 21W1 to 21W3 and the double-length leakage suppressing member 4W are alternately arranged in the longitudinal direction, and these are integrally wound by the long outer winding paper 22P.
  • a flavor rod 2P' is formed.
  • a section of the long flavor rod 2P' where the bundle of the double-length thin rods 21W1 to 21W3 is arranged is called a "thin-wound rod section ST1", and a section where the double-length leak suppressing member 4W is arranged. This is called “leak component section ST2”.
  • the winding of the bundle of the double-length thin rods 21W1 to 21W3 and the double-length leakage suppressing member 4W using the long outer winding paper 22P is the same as the long flavor rod forming process according to the first manufacturing method.
  • a well-known tong (guide member) described in Japanese Patent No. 184625 may be used.
  • the thin double-length rods 21W1 to 21W3 can be wound up by the long outer winding paper 22P while being compressed from the outside.
  • a long rod-shaped flavor rod 2P' having an elliptical cross section of each of the double-length thinly wound rods 21W1 to 21W3 in the thinly wound rod section ST1 is obtained.
  • FIG. 13 illustration of the conveyor 110 is omitted.
  • Reference numeral 115 shown in FIG. 13 is the cutting knife of the hoist.
  • the cutting knife 115 cuts the long flavor rod 2P' at the lengthwise center position of the double-length leakage suppressing member 4W and at the lengthwise center position of each of the double-length thin winding rods 21W1 to 21W3.
  • the long flavor rod 2P' is cut at the central position of each of the thin winding rod section ST1 and the leak component section ST2.
  • each of the double-length thinly wound rods 21W1 to 21W3 is separated into two thinly wound rods 21 by being cut at the central position in the longitudinal direction.
  • the double-length leak suppressing member 4W is cut at the central position in the longitudinal direction, thereby separating the two leak suppressing portions 4.
  • an intermediate assembly MA (see FIG. 14) can be formed in which the leak suppressing portion 4 is connected to the rear end of the flavor rod 2 that is a bundle of a plurality of thinly wound rods 21 .
  • a single cutting knife 115 is used to cut the long flavor rod 2P' in the cutting step, but a plurality of cutting knives 115 are used to cut the long flavor rod 2P'.
  • the first cutting knife and the second cutting knife are arranged at different positions along the conveying direction of the conveyor 110, the first cutting knife is used to cut the thin winding rod section ST1, and the second cutting is performed.
  • a knife may be used to cut the leak component section ST2.
  • Either the first cutting knife or the second cutting knife may be arranged upstream in the conveying direction of the conveyor 110 .
  • FIG. 14 is a diagram showing the intermediate assembly MA formed in the process of forming the flavor rod, and separately prepared cooling section 5, filter section 6, and tipping paper 8.
  • FIG. 14 the illustration of the leak suppression unit 4, the cooling unit 5, the filter unit 6, and the like is simplified.
  • the cooling section 5 and the filter section 6 correspond to a “second component” that constitutes a part of the mouthpiece section 3 .
  • the cooling part 5 and the filter part 6 corresponding to the second part can be said to be the rest of the parts constituting the mouthpiece part 3 excluding the leak suppressing part 4 corresponding to the first part.
  • a second method of manufacturing the flavor stick 1 includes a connecting step.
  • one or a plurality of second parts forming part of the mouthpiece part 3 are arranged in series with the leak suppressing part 4 corresponding to the first part in the intermediate assembly MA.
  • intermediate assembly MA and one or more second parts are wound together by tipping paper 8 .
  • the cooling section 5 and the filter section 6 each correspond to the second component. Therefore, as shown in FIG. 14, the cooling unit 5 and the filter unit 6 are arranged in series in this order at the rear end of the leak suppressing unit 4 in the intermediate assembly MA.
  • the filter part 6 is wound up with the chip paper 8 and integrally connected.
  • the flavor stick 1 is completed as shown in FIG. 15, illustration of the internal structures of the leak suppression unit 4, the cooling unit 5, and the filter unit 6 is omitted.
  • the flavor source 24 of each finely wound rod 21 is heated by operating the induction coil 32 while the flavor rod 2 is inserted into the heating chamber 31 of the flavor sucking device 30. be done.
  • the flavor inhaling device 30 may start the heating operation triggered by a start-up operation of an operation switch or the like arranged on the housing. Further, the flavor suction device 30 may start the heating operation triggered by detecting that the flavor stick 1 (flavor rod 2) is inserted into the heating chamber 31 .
  • the control unit 34 includes a sensor that detects insertion of the flavor stick 1 (flavor rod 2) into the heating chamber 31, and the detection of the insertion of the flavor stick 1 (flavor rod 2) by this sensor is triggered. You may start the operation of heating as .
  • the control unit 34 accepts a request to start the heating operation triggered by, for example, the operation of the operation switch or the detection of the insertion of the flavor stick 1 into the heating chamber 31, and supplies the operating power to the induction coil 32. It is supplied to the power supply unit 33 .
  • the battery unit 33 may output DC current, for example.
  • the flavor inhaling device 30 may include a DC/AC inverter to supply the induction coil 32 with a high-frequency AC current converted from the DC current output by the power supply unit 33 .
  • the flavor inhaling device 30 may include a capacitor for resonance, and may be configured to supply an AC current by resonating the capacitor and the induction coil 32 .
  • the induction coil 32 generates a fluctuating electromagnetic field (alternating magnetic field) of the predetermined frequency.
  • control unit 34 may include a temperature sensor that detects the temperature inside the heating chamber 31 or the temperature of the flavor rod unit 2. Based on the temperature detected by the temperature sensor, the temperature detected by the temperature sensor is transferred from the power supply unit 33 to the induction coil 32. The amount of current supplied may be adjusted.
  • the induction coil 32 When the induction coil 32 operates with the flavor rod 2 inserted into the heating chamber 31 of the flavor suction device 30 , the induction coil 32 generates a high-frequency alternating magnetic field in the heating chamber 31 . As a result, the susceptor 20 of each thin wound rod 21 in the flavor rod 2 located within the heating chamber 31 is exposed and eddy currents are induced in the susceptor 20 by electromagnetic induction. The susceptor 20 is induction-heated by the generation of Joule heat to generate heat, and the heat is transferred to heat the flavor source 24 . As a result, the aerosol-generating base contained in the flavor source 24 volatilizes and the flavor component is released from the flavor source 24, resulting in the generation of an aerosol containing the flavor component.
  • the aerosol containing the flavor component flows toward the mouthpiece portion 3 side (downstream side) in each finely wound rod 21 and flows into the mouthpiece portion 3 from the rear end of each finely wound rod 21 . Then, the aerosol containing the flavor component sequentially passes through the aerosol flow paths 41A to 41C of the leak suppression section 4 located at the front end of the mouthpiece section 3, the cooling section 5, and the filter section 6, and finally from the mouthpiece end 1a. It is sucked into the mouth of the user.
  • the flavor rod 2 according to this embodiment has a configuration in which a plurality of thinly wound rods 21 obtained by winding a flavor source 24 with an inner winding paper 23 are further bundled together with an outer winding paper 22 . That is, in the flavor rod 2 of this embodiment, the flavor source 24 of each thin rod 21 is individually wound by the inner winding paper 23 . According to this, it is possible to secure a sufficient contact area between the flavor source 24 in the flavor rod 2 and the paper roll (the inner paper roll 23) on which it is wound. Therefore, it is possible to prevent the flavor source 24 of each thinly wound rod 21 and the susceptor 20 embedded in the flavor source 24 from dropping (dropping) from the front end 1b side.
  • each thinly wound rod 21 in the flavor rod 2 has an elliptical cross section, and the minor axis direction is arranged along the radial direction of the flavor rod 2 . According to this, the long axis of each thinly wound rod 21 can be easily arranged along the circumferential direction of the flavor rod 2, and the area of the outer peripheral side gap 26 can be reduced.
  • the flavor stick 1 has a leak suppressing portion 4 arranged at the front end portion of the mouthpiece portion 3 .
  • the leak suppressing portion 4 has aerosol flow paths 41A to 41C for circulating the aerosol generated in the plurality of thinly wound rods 21 extending in the axial direction. It has a central blocking portion 42A and an outer peripheral blocking portion 42B that are arranged opposite to each other in the gap portion 26 . According to this, when the flavor stick 1 is sucked, the air taken into the flavor rod 2 from the front end 1b side can be prevented from leaking downstream through the central gap 25 and the outer peripheral gap 26 .
  • the position, size, and number of the aerosol flow paths of the leak suppressing section 4 are not particularly limited as long as the aerosol flowing from each thin rod 21 can be circulated downstream.
  • the installation of the leak suppressor 4 may be omitted within a range in which air leakage through the central gap 25 and the outer peripheral gap 26 is allowed.
  • FIG. 16A and 16B are diagrams for explaining a modification of the leak suppression unit 4 according to the first embodiment.
  • FIG. 16 shows a cross section of a leak suppressing portion 4 according to a modification.
  • a dashed line in the drawing indicates the cross-sectional outline of each thin winding rod 21, that is, the position of the outer surface 23A on the inner paper roll 23.
  • the aerosol flow paths 41A to 41C are arranged to face the rear ends of the thin rods 21, respectively.
  • the cross-sectional area of the aerosol flow paths 41A to 41C is smaller than the cross-sectional area of each thinly wound rod 21.
  • the rear ends of the thin rods 21 are arranged across the aerosol flow paths 41A to 41C corresponding to the blocking surfaces 42 (central side blocking section 42A, outer peripheral side blocking section 42B) of the leak suppressing section 4.
  • each thin rod 21 partially faces the aerosol flow paths 41A to 41C, and partially faces the closed surface 42 (the central closed portion 42A, the outer closed portion 42A, and the outer closed portion 42A).
  • Portion 42B) is supported from behind by abutting thereon.
  • the blocking surface 42 (central side blocking part 42A, outer peripheral side blocking part 42B) of the leak suppression part 4 the region facing the rear end of each thin rod 21 (region in contact with the rear end) is heated. It is configured to function as an anti-slip portion for each thin winding rod 21 when the flavor rod 2 is inserted into the chamber 31 .
  • a single aerosol flow path 41 is arranged across the rear ends of the thin rods 21 on the center side of the cross section of the leak suppressing portion 4 . That is, a single aerosol channel 41 is arranged to partially face the rear end of each thin rod 21 .
  • the aerosol flow path 41 is arranged to face the rear end of the central gap 25 in the flavor rod 2, but the air leakage through the central gap 25 is allowed.
  • an aspect as shown in (b) can be adopted.
  • the diameter of the flavor rod 2 may be defined so that it is compressed by the chamber-side peripheral wall 31B during the process of being inserted into the heating chamber 31.
  • the cross section of the heating chamber 31 (the cross section in the direction orthogonal to the insertion/removal direction of the flavor rod 2 ) may be smaller than the diameter of the flavor rod 2 .
  • the chamber-side peripheral wall 31B compresses the flavor rod 2 from the outer peripheral side, crushing the central gap 25 and the outer peripheral gap 26, Alternatively, their cross-sectional area can be reduced to a smaller size. As a result, when the flavor stick 1 is sucked, air leakage through the center gap 25 and the outer gap 26 can be more easily suppressed.
  • the plurality of thinly wound rods 21 included in the flavor rod 2 may have the same type of flavor source 24, or may be different from each other.
  • the first thin rolled rod 21 included in the flavor rod 2 may be filled with a flavor source 24 in the form of a homogenized sheet folded in a gathered shape inside the inner web 23 .
  • the second thin rod 21 may be filled with a flavor source 24 in the form of shredded tobacco inside the inner paper roll 23 .
  • the third thin roll 21 may be filled with a plant material (for example, herbal material) that does not contain tobacco components inside the inner paper roll 23 as the flavor source 24 .
  • the thinly wound rods 21 may have different cross-sectional areas. According to this, the compounding amount of the flavor source 24 can be easily controlled according to the type of the flavor source 24 .
  • each thin rod 21 in the flavor rod 2 is covered with the inner roll paper 23 on the outer peripheral side of the flavor source 24 . Therefore, the aerosols containing the flavor components emitted from the flavor sources 24 of the thin winding rods 21 are basically introduced into the mouthpiece portion 3 without being mixed with each other. According to this, when different types of flavor sources 24 are included in the plurality of thinly wound rods 21, the flavor of the flavor components contained in the aerosols emitted from the different types of flavor sources 24 can be made even more prominent.
  • the mouthpiece portion 3 may have a channel structure for individually guiding the aerosols flowing from each of the plurality of thin winding rods 21 to the mouthpiece end 1a.
  • the leak suppression unit 4 can individually circulate the aerosol flowing from each thin rod 21 through the aerosol flow paths 41A to 41C shown in FIG.
  • the cooling part 5 for example, a sheet folded in a gathered shape is arranged, and a flow path is formed along the axial direction of the mouthpiece part 3 so that the aerosol flowing from each thin rod 21 is difficult to mix.
  • FIG. 17 is a cross-sectional view of a flavor rod 2A according to Embodiment 2.
  • the flavor rod 2A has two thin rods 21.
  • the basic structure of the flavor rod 2A having two thinly wound rods 21 (three thinly wound rods) is the same as that of the flavor rod 2 having three thinly wound rods 21 (three thinly wound rods). be.
  • each thinly wound rod 21 has substantially congruent elliptical shapes, and are arranged so that their major axes are parallel. Further, the short axis direction of each thinly wound rod 21 is arranged along the radial direction of the flavor rod 2A. More specifically, each short axis of each thin rod 21 is positioned on the same straight line passing through the central axis CL, and the pair of rods 21 are arranged so that the outer surfaces 23A of the inner roll paper 23 are in contact with each other at the cross-sectional central portion of the flavor rod 2A.
  • the flavor rod 2A shown in FIG. 17 is also integrally connected to the mouthpiece portion 3 via the tip paper 8 described above to form the flavor stick 1 (see FIG. 2).
  • the flavor rod 2A according to this modified example can be basically manufactured by the same process as the flavor rod 2 of the 3 thin winding type.
  • the thin two-roll type is different from the three thin-rolled rod type in that the number of the thin rolled rods 21 is two.
  • the long thin winding rods 21P1 and 21P2 are provided.
  • the diameters (before compression) of the two long thin rods 21P1 and 21P2 may be set to about 4 mm to 4.5 mm.
  • FIG. 18 is a diagram for explaining a cross section of the leak suppressing portion 4 according to the second embodiment.
  • the dashed line in the drawing indicates the cross-sectional outline of each thin winding rod 21, that is, the position of the outer surface 23A on the inner paper roll 23.
  • the leak suppressing part 4 has a pair of aerosol flow paths 41A and 41B for individually circulating the aerosol from the pair of thinly wound rods 21 passing through along the central axis CL2. formed.
  • the cross sections of the aerosol flow paths 41A and 41B are congruent with the corresponding narrow rod 21, and the aerosol flow paths 41A and 41B are arranged to face the thin rods 21.
  • the leak suppressing portion 4 is configured such that the outer peripheral side closing portion 42B of the closing surface 42 closes the rear end of the outer peripheral side gap portion 26 of the flavor rod 2A.
  • the cross-sectional area is smaller than that of the finely wound rod 21 on which the aerosol flow paths 41A and 41B are arranged to face each other.
  • the rear end of each thin rod 21 is arranged across the aerosol flow paths 41A and 41B corresponding to the blocking surface 42 (outer peripheral side blocking portion 42B) of the leak suppressing portion 4 . That is, in the mode (b), the rear end of each thin rod 21 partially faces the aerosol flow paths 41A and 41B, and partially faces the closed surface 42 (outer peripheral side closed portion 42B). It is supported from behind by abutting it.
  • the region facing the rear end of each thin rod 21 becomes a deviation of each thin rod 21. It functions as a stop (supporting member). Therefore, even if there is insertion resistance when inserting the flavor rod 2A into the heating chamber 31, it is possible to suppress the positional deviation of each thinly wound rod 21 pushed toward the mouthpiece portion 3 (rear end side).
  • the leak suppressing portion 4 has a single aerosol flow path 41 on the center side of the cross section of the leak suppressing portion 4, and the blocking surface 42 (outer peripheral side blocking portion 42B) is the flavor rod 2A.
  • the rear end of the outer peripheral side gap 26 is partially closed.
  • FIG. 19 is a diagram showing another modification of the installation mode of the flavor source 24 and the susceptor 20 in the thinly wound rod 2.
  • a large number of strip-shaped susceptors 20 are embedded in the flavor source 24 filled inside the inner paper roll 23 of the thinly wound rod 21 .
  • a large number of strip-shaped susceptors 20 carrying a flavor source 24 containing an aerosol-generating base material on the surface are filled inside the inner winding paper 23 of the thin winding rod 21.
  • the flavor source 24 of the tobacco filling is suspended in a liquid such as water or a binder together with the aerosol-generating base material to form a slurry. It is a thing.
  • a sheet-shaped susceptor 20A is attached to the inside of the inner paper roll 23, and the flavor source 24 containing the aerosol-generating base material is filled further inside the sheet-shaped susceptor 20A.
  • the susceptor 20A is made of an appropriate metal sheet such as aluminum.
  • the flavor source 24 is filled inside the inner paper roll 23 of the thin rod 21. and aerosol-generating substrate.
  • FIG. 20 is a diagram showing another modification of the installation mode of the flavor source 24 and the susceptor 20 on the thinly wound rod 21.
  • FIG. 20 In (a) to (e) of FIG. 20, a sheet-like susceptor 20A is attached to the inner side of the inner web 23.
  • Reference numeral 24A shown in each figure of FIG. 20 is a flavor source disposed inside the sheet-like susceptor 20A.
  • the flavor source 24A has a flavor source and an aerosol-generating base material, and a holding base material 240 that holds them.
  • the flavor source 24A for example, the above-listed appropriate flavor can be used.
  • the holding substrate 240 of the flavor source 24A is a substrate sheet impregnated with and holding the liquid perfume and the aerosol-generating substrate, and the material of the holding substrate includes non-woven fabric and the like.
  • the flavor with which the holding base material 240 (base material sheet) of the flavor source 24A is impregnated may not contain tobacco components.
  • the holding base material 240 (base material sheet) of the flavor source 24A may be adhered to the inner surface of the sheet-shaped susceptor 20A, for example.
  • the thickness of the holding base material 240 (base material sheet) is not particularly limited.
  • the cross section of the flavor source 24A has a tubular shape.
  • the cross section of the flavor source 24A has a C shape.
  • the cross section of the flavor source 24A has an S shape.
  • the cross section of the flavor source 24A has a meandering shape.
  • the cross section of the flavor source 24A has a spiral shape.
  • the flavor source 24A (holding base material 240) can adopt a mode other than that shown in FIG. 20, and the cross section of the holding base material 240 (base material sheet) can adopt an arbitrary shape.
  • the types of flavor sources (perfume) contained in the flavor sources 24A of the plurality of thinly wound rods 21 in the flavor rods 2 and 2A may be the same or different.
  • a base sheet impregnated with a liquid perfume and an aerosol-generating base material may be chopped into small pieces and filled inside the sheet-like susceptor 20A attached to the inner web 23 .
  • the flavor rods 2 and 2A may be combined with the various thinly wound rods 21 described above and bundled together by the outer web 22 .
  • the ratio of the sum of the cross-sectional areas of the central gap 25 and the outer peripheral gap 26 to the cross-sectional area of the flavor rods 2 and 2A is not particularly limited, but one example is to set it to 10% or less. and preferably 5% or less. By doing so, air leakage to the downstream side through the central gap 25 and the outer peripheral gap 26 can be reduced.
  • the number of thinly wound rods 21 included in the flavor rod is not particularly limited as long as it is two or more. From the viewpoint of making the flavor rod easy to manufacture, it is preferable to set the number of thinly wound rods 21 to three.
  • the number of thinly wound rods 21 may be changed along the axial direction of the flavor rods. For example, three thinly wound rods 21 may be arranged on the front end side of the flavor rod, and two thinly wound rods 21 may be arranged on the rear end side of the flavor rod.
  • the inner winding paper 23 used for the thin winding rod 21 is preferably made of a material with low thermal conductivity so that the heat of the susceptor 20 does not escape to the outside. Therefore, it is preferable to use a low basis weight and low density material for the inner web 23 .
  • the basis weight of the inner roll paper 23 it is preferable to set the basis weight of the inner roll paper 23 to 10 gsm or more and 40 gsm or less, and the density of the inner roll paper 23 to be 0.5 g/cm 3 or more and 1 g/cm 3 or less.
  • the inner paper roll 23 may be coated with a coating agent such as calcium carbonate or silicon dioxide to reduce heat transfer.
  • the air permeability of the inner paper roll 23 is set to 0 Coresta unit (CU) or more and 200 Coresta unit (CU) or less.
  • CU Coresta unit
  • CU Coresta unit
  • the outer wrapping paper 22 of the flavor rod 2 is preferably made of a material with low thermal conductivity so that the heat of the susceptor 20 does not escape to the outside. Therefore, the outer web 22 is preferably made of a low basis weight and low density material. For example, it is preferable to set the basis weight of the outer roll paper 22 to 10 gsm or more and 40 gsm or less, and the density of the outer roll paper 22 to be 0.5 g/cm 3 or more and 1 g/cm 3 or less. Also, the outer paper roll 22 may be coated with a coating agent such as calcium carbonate or silicon dioxide to reduce heat transfer.
  • a coating agent such as calcium carbonate or silicon dioxide
  • the static friction coefficient between the external heater 32 and the outer paper roll 22 is 0.45 or more and 0.75 or less, and the dynamic friction coefficient is 0.4. Preferably, it is adjusted to be 0.7 or less.
  • the tensile strength of the outer paper paper 22 is set to 10 to 20 N/15 mm, and the wet tensile strength of the outer paper roll 22 is set to 5 to 20 N/15 mm. preferable.
  • the method for measuring the tensile strength of the outer paper roll 22 conforms to JIS P 8113, for example.
  • the method for measuring the wet tensile strength of the outer paper roll 22 is based on the wet tensile strength test described in JP-A-2019-187451, for example.
  • the hardness of the thinly wound rod 21 is 60% or more and 85% or less when the inside of the inner paper roll 23 is filled with the flavor source 24 .
  • the term "hardness” refers to the resistance of the thin wound rod 21 to deformation in the cross-sectional direction.
  • the hardness of the finely wound rod 21 can be measured, for example, based on the test method described in Japanese Patent Publication No. 2019-506868 (paragraph 0029-0031, FIG. 1).
  • a test for measuring the hardness of the thin wound rod 21 can also be performed using the standard operating procedure of a Borgwaldt Hardness Tester H10 (manufactured by Heinr Borgwaldt GmbH).
  • the hardness of the finely wound rod 21 is obtained by the following formula.
  • Hardness (%) (Dd/Ds) x 100
  • Ds is the diametrical height of the finely wound rod 21 before being loaded by the Borgwaldt Hardness Tester H10
  • Dd is the diametrical height of the finely wound rod 21 before being loaded by the Borgwaldt Hardness Tester H10 over a predetermined loading time (5 seconds). It is the height in the radial direction after a constant load (88 g) is applied to the thin winding rod 21 from the radial direction.
  • FIG. 21 is a diagram for explaining an outline of hardness measurement of the finely wound rod 21.
  • the flavor stick the non-combustion heating type flavor inhalation product, and the method for manufacturing the flavor stick according to the present invention are not limited to these. Also, each aspect disclosed in the embodiments and modifications described above can be combined with any other aspect disclosed in this specification.
  • Flavor source 1
  • Flavor stick 2 Flavor rod 3 Mouthpiece part 21
  • Thin winding rod 22 Outer winding paper 23
  • Inner winding paper 24 Flavor source

Abstract

La présente invention concerne un bâton d'arôme pourvu d'une tige d'arôme qui est insérée dans une chambre de chauffage dans un dispositif d'inhalation d'arôme et est chauffée par une bobine d'induction agencée au niveau d'une partie périphérique latérale de la chambre de chauffage et d'une partie embout qui est connectée au côté extrémité arrière de la tige d'arôme. La tige d'arôme est pourvue d'une pluralité de tiges minces et d'une feuille de papier d'emballage extérieure qui entoure la pluralité de tiges minces dans un état groupé, et chacune de la pluralité de tiges minces est pourvue d'une feuille de papier d'emballage intérieure, d'une source d'arôme qui est agencée à l'intérieur de la feuille de papier d'emballage intérieure et contient un matériau de base de génération d'aérosol, et d'un suscepteur qui est agencé à l'intérieur de la feuille de papier d'emballage intérieure et génère de la chaleur lors du chauffage par induction pendant le fonctionnement de la bobine d'induction pour chauffer la source d'arôme.
PCT/JP2021/038785 2021-10-20 2021-10-20 Bâton d'arôme, produit d'inhalation d'arôme de type à chauffage sans combustion, et procédé de production de bâton d'arôme WO2023067731A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/JP2021/038785 WO2023067731A1 (fr) 2021-10-20 2021-10-20 Bâton d'arôme, produit d'inhalation d'arôme de type à chauffage sans combustion, et procédé de production de bâton d'arôme

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP2021/038785 WO2023067731A1 (fr) 2021-10-20 2021-10-20 Bâton d'arôme, produit d'inhalation d'arôme de type à chauffage sans combustion, et procédé de production de bâton d'arôme

Publications (1)

Publication Number Publication Date
WO2023067731A1 true WO2023067731A1 (fr) 2023-04-27

Family

ID=86058039

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2021/038785 WO2023067731A1 (fr) 2021-10-20 2021-10-20 Bâton d'arôme, produit d'inhalation d'arôme de type à chauffage sans combustion, et procédé de production de bâton d'arôme

Country Status (1)

Country Link
WO (1) WO2023067731A1 (fr)

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2018527889A (ja) * 2015-08-17 2018-09-27 フィリップ・モーリス・プロダクツ・ソシエテ・アノニム エアロゾル発生システムおよびそのシステムにおける使用のためのエアロゾル発生物品
JP2020522998A (ja) * 2017-06-15 2020-08-06 フィリップ・モーリス・プロダクツ・ソシエテ・アノニム 誘導加熱可能なエアロゾル形成ロッドを製造するための方法および装置
JP2021523707A (ja) * 2018-05-21 2021-09-09 ジェイティー インターナショナル エス．エイ．ＪＴ Ｉｎｔｅｒｎａｔｉｏｎａｌ Ｓ．Ａ． エアロゾル生成物品、エアロゾル生成物品を製造するための方法、及びエアロゾル生成システム
JP6950118B1 (ja) * 2021-03-31 2021-10-13 日本たばこ産業株式会社 非燃焼加熱式香味吸引物品及び非燃焼加熱式香味吸引製品

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2018527889A (ja) * 2015-08-17 2018-09-27 フィリップ・モーリス・プロダクツ・ソシエテ・アノニム エアロゾル発生システムおよびそのシステムにおける使用のためのエアロゾル発生物品
JP2020522998A (ja) * 2017-06-15 2020-08-06 フィリップ・モーリス・プロダクツ・ソシエテ・アノニム 誘導加熱可能なエアロゾル形成ロッドを製造するための方法および装置
JP2021523707A (ja) * 2018-05-21 2021-09-09 ジェイティー インターナショナル エス．エイ．ＪＴ Ｉｎｔｅｒｎａｔｉｏｎａｌ Ｓ．Ａ． エアロゾル生成物品、エアロゾル生成物品を製造するための方法、及びエアロゾル生成システム
JP6950118B1 (ja) * 2021-03-31 2021-10-13 日本たばこ産業株式会社 非燃焼加熱式香味吸引物品及び非燃焼加熱式香味吸引製品

Similar Documents

Publication Publication Date Title
KR102395956B1 (ko) 기류 관리 수단을 보유한 니코틴 분말 전달 시스템
US20220132907A1 (en) Inductively heatable aerosol-forming rods and shaping device for usage in the manufacturing of such rods
KR20220110793A (ko) 흡연 시스템
US20220132932A1 (en) Inductively heatable aerosol-forming rods and shaping device for usage in the manufacturing of such rods
US20220132908A1 (en) Inductively heatable aerosol-generating article, method for manufacturing such an article and an apparatus for manufacturing a susceptor of such an article
US20220142235A1 (en) Inductively heatable aerosol-forming rods and shaping device for usage in the manufacturing of such rods
EP3881687A1 (fr) Segment de filtre, article à fumer du type à chauffage sans combustion et système à fumer du type à chauffage sans combustion
JP2023503497A (ja) 非燃焼型エアロゾル供給システムと共に使用される消耗品
CN113038846A (zh) 非燃烧加热吸烟物品及非燃烧加热吸烟系统
CN114729511B (zh) 具有双重纸包装物的气溶胶生成基质元件
KR20230154460A (ko) 비연소 가열식 향미 흡인 물품 및 비연소 가열식 향미 흡인 제품
EP4129090A1 (fr) Cartouche pour produit à base de tabac à chauffage sans combustion et produit à base de tabac à chauffage sans combustion associé
KR20220030287A (ko) 하이브리드 에어로졸 제공 시스템들
KR20230080470A (ko) 환기를 갖는 에어로졸 발생 물품
WO2023067731A1 (fr) Bâton d'arôme, produit d'inhalation d'arôme de type à chauffage sans combustion, et procédé de production de bâton d'arôme
TW202145908A (zh) 非燃燒加熱式香煙、電加熱式香煙及非燃燒加熱式煙草材料
WO2023067729A1 (fr) Bâton d'arôme, produit d'inhalateur d'arôme de type à chauffage sans combustion, et procédé de production de bâton d'arôme
KR20220109393A (ko) 두꺼운 종이를 갖는 에어로졸 발생 기재 요소
WO2023067730A1 (fr) Bâton d'arôme, produit d'inhalation d'arôme de type à chauffage sans combustion, et procédé de production de bâton d'arôme
KR20230084200A (ko) 환기를 갖는 에어로졸 발생 물품
IL303219A (en) Aerosol generating component
WO2023067732A1 (fr) Cigarette et son procédé de fabrication
WO2023188078A1 (fr) Feuille d'arôme pour utilisation dans un article d'inhalation d'arôme de type à chauffage sans combustion
WO2023188077A1 (fr) Tige aromatisée utilisée dans un inhalateur d'arôme de type à chauffage sans combustion
WO2023188079A1 (fr) Procédé de fabrication de feuille aromatisée utilisée dans un inhalateur d'arôme de type à chauffage sans combustion

Legal Events

Date Code Title Description
121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 21961384

Country of ref document: EP

Kind code of ref document: A1

ENP Entry into the national phase

Ref document number: 2023554156

Country of ref document: JP

Kind code of ref document: A