WO2023112075A1

WO2023112075A1 - Flavor molded body for non-combustion heating type flavor inhaler, method for producing same and non-combustion heating type flavor inhaler

Info

Publication number: WO2023112075A1
Application number: PCT/JP2021/045742
Authority: WO
Inventors: 亮祐長瀬
Original assignee: 日本たばこ産業株式会社
Priority date: 2021-12-13
Filing date: 2021-12-13
Publication date: 2023-06-22
Also published as: JPWO2023112075A1

Abstract

Provided is a flavor molded body for a non-combustion heating type flavor inhaler, the flavor molded body having less surface stickiness. A method for producing the flavor molded body for a non-combustion heating type flavor inhaler comprises: a step of mixing a tobacco powder raw material having a mean particle diameter of no greater than 300 µm, a material having a melting point of 30-200°C, and an alcohol having 2 to 7 carbon atoms, to form a mixture; a step of compressively molding the mixture to form a compression molded product; a step of heating the compression molded product to at least the melting point of the material; and a step of impregnating the heated compression molded product with an aerosol source.

Description

Flavor molding for non-combustion heating flavor inhaler, method for producing the same, and non-combustion heating flavor inhaler

The present invention relates to a flavor molding for a non-combustion heating flavor inhaler, a method for producing the same, and a non-combustion heating flavor inhaler.

A combustion-type flavor inhaler (cigarette) obtains flavor by burning a tobacco filling containing leaf tobacco. As an alternative to the combustion type flavor inhaler, a non-combustion heating type flavor inhaler has been proposed in which flavor is obtained by heating a flavor source including tobacco material instead of burning it. The heating temperature of the non-combustion-heating flavor inhaler is lower than the combustion temperature of the combustion-type flavor inhaler, for example, about 400° C. or less. Thus, since the heating temperature of the non-combustion heating type flavor inhaler is low, an aerosol source such as glycerin is added to the flavor source in the non-combustion heating type flavor inhaler from the viewpoint of increasing the amount of smoke. The aerosol source is vaporized by heating to generate an aerosol. Since the aerosol is supplied to the user together with flavor components such as tobacco components, the user can obtain sufficient flavor. For example, Patent Literature 1 discloses a flavor source for a non-combustion heating type flavor inhaler.

JP-A-63-148975

However, if the flavor source for the non-combustion heating type flavor inhaler is in the form of powder or the like, it is necessary to fill the pot or wrapping paper with the flavor source at the time of use, resulting in poor handling. Therefore, the present inventors have investigated compression molding of a flavor source into a molded flavor body, and increasing the amount of the aerosol source contained in the molded flavor body in order to further increase the amount of smoke. However, the inventors have found that as the amount of the aerosol source in the flavor molded product increases, the aerosol source is exposed on the surface of the flavor molded product, and the stickiness of the surface of the flavor molded product increases. From the viewpoint of improving handling properties, it is desired to develop a flavor molding for a non-combustion heating type flavor inhaler that has less stickiness on the surface even when the content of the aerosol source is large.

An object of the present invention is to provide a flavor molded body for a non-combustion heating type flavor inhaler with less stickiness on the surface, and a non-combustion heating type flavor inhaler provided with the flavor molding.

The present invention includes the following embodiments.

[1] A step of mixing a tobacco powder raw material having an average particle size of 300 μm or less, a material having a melting point of 30 to 200° C., and an alcohol having 2 to 7 carbon atoms to form a mixture;
compression molding the mixture to form a compression molding;
a step of heating the compression-molded product to a melting point or higher of the material;
a step of impregnating the compression-molded article after heating with an aerosol source;
A method for producing a flavor molding for a non-combustion heating type flavor inhaler, comprising:

[2] The method according to [1], wherein the material is at least one material selected from the group consisting of sugars, oils, fatty acids, and aliphatic hydrocarbons.

[3] The method according to [1] or [2], wherein the material is sugar.

[4] the sugar is selected from the group consisting of glucose, sucrose, fructose, mannose, xylose, galactose, ribose, arabinose, erythrose, erythrulose, trehalose, xylitol, rhamnose, sorbitol, agarose, amylose, starch, and chitosan; The method of [2] or [3], which is at least one saccharide.

[5] The method according to any one of [1] to [4], wherein the material is in the form of powder, granules, or chips.

[6] Any one of [1] to [5], wherein the aerosol source is at least one selected from the group consisting of glycerin, 1,3-propanediol, propylene glycol, and 1,3-butanediol. described method.

[7] The method according to any one of [1] to [6], wherein the alcohol having 2 to 7 carbon atoms is ethanol.

[8] The method according to any one of [1] to [7], wherein the content of the aerosol source contained in the flavor molded product is 15% by mass or more.

[9] The method according to any one of [1] to [8], wherein the molded flavor has a tablet shape.

[10] A flavor molding for a non-combustion heating type flavor inhaler, comprising a tobacco powder raw material having an average particle size of 300 μm or less, an aerosol source, and a material having a melting point of 30 to 200° C.,
The flavor molded body has a porous structure formed of the tobacco powder raw material and the material,
the aerosol source is retained within pores of the porous structure;
A flavor molded body for a non-combustion heating type flavor inhaler, wherein the content of the aerosol source contained in the flavor molded body is 15% by mass or more.

[11] The molded flavor product according to [10], wherein the material is at least one material selected from the group consisting of saccharides, fats and oils, fatty acids, and aliphatic hydrocarbons.

[12] The flavor molded product according to [10] or [11], wherein the material is sugar.

[13] The sugar is selected from the group consisting of glucose, sucrose, fructose, mannose, xylose, galactose, ribose, arabinose, erythrose, erythrulose, trehalose, xylitol, rhamnose, sorbitol, agarose, amylose, starch, and chitosan. The flavor molded product according to [11] or [12], which is at least one saccharide.

[14] Any one of [10] to [13], wherein the aerosol source is at least one selected from the group consisting of glycerin, 1,3-propanediol, propylene glycol, and 1,3-butanediol. The flavor molded body described.

[15] The flavor molded product according to any one of [10] to [14], which has a tablet shape.

[16] A flavor source container containing the flavor molded product according to any one of [10] to [15];
a power supply unit comprising a power supply;
a heating unit that receives electric power from the power supply unit and heats the molded flavor material in the flavor source container;
A non-combustion heated flavor inhaler comprising:

According to the present invention, it is possible to provide a flavor molded body for a non-combustion heating type flavor inhaler with less stickiness on the surface, and a non-combustion heating type flavor inhaler provided with the flavor molding.

It is a schematic diagram showing an example of a non-combustion heating type flavor inhaler according to the present embodiment. 2 is a microphotograph of a cross section of the molded flavor product of Example 3. FIG. 2 is a microphotograph of a cross section of the molded flavor product of Example 4. FIG. 1 is a microphotograph of a cross section of a molded flavor product of Comparative Example 1. FIG.

[Method for producing flavor molding for non-combustion heating type flavor inhaler]
A method for manufacturing a flavor molded body for a non-combustion heating type flavor inhaler (hereinafter also referred to as a "flavor molded body") according to the present embodiment includes the following steps. A tobacco powder raw material having an average particle size of 300 μm or less, a material having a melting point of 30 to 200° C. (hereinafter also referred to as “low melting point material”), and an alcohol having 2 to 7 carbon atoms are mixed to form a mixture. (hereinafter also referred to as “raw material mixing step”); compression molding the mixture to form a compression molded product (hereinafter also referred to as “compression molding step”); a step of heating to a melting point or higher (hereinafter also referred to as a "heating step"); a step of impregnating the compression-molded article after heating with an aerosol source (hereinafter also referred to as an "aerosol source impregnation step").

In the method according to the present embodiment, by adding an alcohol having 2 to 7 carbon atoms in the raw material mixing step, a flavor molding having sufficient strength can be obtained without using a general binder. It is presumed that the resin composition derived from the tobacco powder raw material migrates to the surface of the tobacco powder raw material, and the tobacco powder raw material and the like are bonded to each other through the resin composition, so that a flavor molding having sufficient strength can be obtained. be. In addition, it is presumed that the addition of the alcohol dehydrates some of the hydroxyl groups of the cellulose contained in the tobacco powder raw material and condenses them with the nearby cellulose, resulting in a molded flavor product having sufficient strength. Thus, in the method according to the present embodiment, it is not necessary to use a general binder at the time of molding, and most of the ethanol used is removed by the heating process, so it does not affect the flavor and is sufficiently It is possible to obtain a molded flavor product having an excellent strength.

Furthermore, in the method according to the present embodiment, a low-melting-point material with a melting point of 30 to 200°C is added in the raw material mixing step. The low melting point material melts during the heating process and most of it is absorbed into the tobacco powder material. Therefore, the portion of the compression-molded product where the low-melting-point material was present becomes a cavity, and a porous structure is formed in the compression-molded product. After that, in the aerosol source impregnation step, the aerosol source is accommodated in the pores of the compression molded product, so that the obtained flavor molded product can retain a large amount of the aerosol source and reduce the stickiness of the surface.

In particular, when saccharides are used as the low-melting-point material, the saccharides can give a favorable aroma when the non-combustion heating type flavor inhaler is heated. Furthermore, once the saccharides are heated in the heating step, caramel compounds and Maillard reaction products are produced. These caramel compounds and Maillard reaction products have vapor pressure and are likely to be released when reheated in a non-combustion heated flavor inhaler. Therefore, since the reaction energy is not required compared to the case of heating with a non-combustion heating type flavor inhaler without first heating, the flavor components derived from sugars are released more quickly, and the flavor at the beginning of use can be improved.

Each step in the method according to the present embodiment will be described below, but the method according to the present embodiment may include steps other than the raw material mixing step, compression molding step, heating step, and aerosol source impregnation step. Other steps include, for example, a step of removing at least part of the alcohol from the mixture (hereinafter also referred to as an “alcohol removing step”), a coating step, and the like. The alcohol removing step may be performed during the compression molding step after the raw material mixing step, or may be performed separately after the compression molding step and before the heating step.

(Raw material mixing process)
In this step, a tobacco powder raw material having an average particle size of 300 μm or less, a material having a melting point of 30 to 200° C. (low melting point material), and an alcohol having 2 to 7 carbon atoms are mixed to form a mixture. In this step, materials other than the tobacco powder raw material, the low melting point material, and the alcohol may be further mixed. Other materials include, for example, volatile perfume ingredients, cellulose powder, tea powder, Labiatae plant powder, Umbelliferae plant powder, and the like. As will be described later, the volatile perfume component may be impregnated together with the aerosol source in the aerosol source impregnation step.

<Tobacco powder raw material>
Tobacco powder raw materials include, for example, leaf tobacco, leaf veins, stems, roots, flowers, etc. of tobacco which have been chopped into powder. The type of leaf tobacco is not particularly limited, and may be, for example, yellow variety, burley variety, native variety, oriental leaf, fermented leaves thereof, or the like. These tobacco powder raw materials may be used alone or in combination of two or more.

The average particle size of the tobacco powder raw material is 300 μm or less. When the average particle size is 300 μm or less, a flavor molding having sufficient strength can be obtained. The average particle size is preferably 5 to 100 μm, more preferably 10 to 80 μm, even more preferably 20 to 50 μm. The average particle size is measured using a light scattering method.

<Low melting point material>
The low melting point material has a melting point of 30 to 200°C, preferably 50 to 180°C, more preferably 70 to 170°C. When the melting point is 30° C. or higher, it is possible to prevent sticking or the like of the material in the manufacturing process. In addition, since the melting point is 200° C. or less, the low-melting-point material can be melted by low-temperature heating, so that other components contained in the compression-molded product can be prevented from being deteriorated by heat. In addition, in this embodiment, the melting point is measured by the DSC method or the like.

Low-melting-point materials with a melting point of 30-200°C include, for example, sugars, fats and oils, fatty acids, and aliphatic hydrocarbons. One of these materials may be used, or two or more thereof may be used in combination. Among these, saccharides are preferable as the low-melting-point material from the viewpoint of imparting a preferable aroma as described above, particularly from the viewpoint of improving the flavor at the initial stage of use. The saccharides can be monosaccharides or disaccharides.

Examples of sugars having a melting point of 30 to 200° C. include glucose, sucrose, fructose, mannose, xylose, galactose, ribose, arabinose, erythrose, erythrulose, trehalose, xylitol, rhamnose, sorbitol, agarose, amylose, starch, chitosan, and the like. be done. One kind of these saccharides may be used, or two or more kinds thereof may be used in combination. Among these sugars, glucose, sucrose, or fructose is preferable from the viewpoint of the fluidity of crystals and the flavor produced.

Examples of oils with a melting point of 30 to 200°C include animal oils and hydrogenated vegetable oils. These fats and oils may be used alone or in combination of two or more.

As the fatty acid with a melting point of 30-200°C, a fatty acid with 10-30 carbon atoms and a melting point of 30-200°C is preferable. Examples of such fatty acids include decanoic acid, dodecanoic acid, tetradecanoic acid, hexadecanoic acid, octadecanoic acid, eicosanoic acid, docosanoic acid, tetracosanoic acid, hexacosanoic acid, octacosanoic acid, triacontanoic acid, and isomers thereof. mentioned. These fatty acids may be used alone or in combination of two or more.

As the aliphatic hydrocarbon having a melting point of 30 to 200°C, an aliphatic hydrocarbon having a melting point of 30 to 200°C and having 18 to 30 carbon atoms is preferable. Examples of such aliphatic hydrocarbons include octadecane, nonadecane, icosane, henicosane, tetracosane, triacontane, and isomers thereof. One of these aliphatic hydrocarbons may be used, or two or more thereof may be used in combination.

The shape of the low-melting-point material is not particularly limited, but from the viewpoint of forming a good porous structure in the compression-molded product in the heating step, it is preferably in the form of powder, granules, or chips. The low-melting-point material may be solidified in a fixed form in a pure crystal state such as a needle-like crystal.

The amount of the low-melting-point material added is preferably 1 to 60 parts by mass, more preferably 3 to 50 parts by mass, and even more preferably 5 to 40 parts by mass, based on 100 parts by mass of the tobacco powder raw material. When the added amount is 1 part by mass or more, a sufficient porous structure can be formed in the compression-molded product in the heating step. Further, by setting the amount to be added to 60 parts by mass or less, it is possible to sufficiently secure the strength of the molded flavor product.

<Alcohol>
The alcohol used in this step has 2 to 7 carbon atoms, preferably 2 to 5 carbon atoms, more preferably 2 to 3 carbon atoms. The alcohol is preferably ethanol, 2-propanol, or benzyl alcohol, and more preferably ethanol, from the viewpoint of obtaining a molded flavor having higher strength. One of these alcohols may be used, or two or more thereof may be used in combination.

The amount of alcohol to be added is preferably 1 to 20 parts by mass, more preferably 3 to 17 parts by mass, and even more preferably 5 to 15 parts by mass, based on 100 parts by mass of the tobacco powder raw material. When the added amount is 1 part by mass or more, the strength of the molded flavor product can be sufficiently secured. Moreover, since the amount added is 20 parts by mass or less, compression molding can be easily performed in the compression molding process.

<Volatile perfume ingredient>
Examples of volatile perfume ingredients include, but are not limited to, phenethyl acetate, ethyl hexanate, isoamyl acetate, benzyl acetate, ethyl octanate, ethyl oleate, phenethyl alcohol, acetoanisole, benzaldehyde, benzyl alcohol, menthol, carvone, cinnamon. acid, cinnamaldehyde, cinnamyl alcohol, vanillin, ethyl vanillin, citronellol, 2,5-dimethylpyrazine, limonene, furaneol, cyclotene, decanoic acid, ethyl isovalerate, valeric acid, palmitic acid, ethyl salicylate, geraniol, guaiacol, β ionone, linalool, linalyl acetate, nerolidol, piperonal, sotolone, α-terpineol, megastigmatrienone, damascenone, neophthaldiene and the like. One of these volatile perfume components may be used, or two or more thereof may be used in combination.

When adding a volatile flavoring component, the amount of the volatile flavoring component added is not particularly limited, but can be, for example, 1 to 20 parts by mass based on 100 parts by mass of the tobacco powder raw material.

The method of mixing the tobacco powder raw material, the low-melting-point material, the alcohol, etc. to form a mixture is not particularly limited.

(Compression molding process)
In this step, the mixture obtained in the raw material mixing step is compression-molded to form a compression-molded product. A compression molding machine used for compression molding is not particularly limited, and examples thereof include a rotary tableting machine. The conditions for compression molding are not particularly limited, but molding is preferably performed at a compression pressure of 2 kN or more, for example. The shape of the compression-molded product is not particularly limited, but may be, for example, a tablet shape. In addition, as described above, the alcohol removal step may be performed simultaneously in this step. For example, at least part of the alcohol may be removed by natural drying or the like during compression molding.

(Alcohol removal step)
This step is an optional step and removes at least part of the alcohol from the mixture. As described above, the alcohol removal step may be performed on the mixture during the compression molding step, or may be performed separately on the compression molded product obtained after the compression molding step. The removal of alcohol can be carried out at the same time as the melting of the low-melting-point material in the heating step, which will be described later. A porous structure can be formed more easily in the molding.

In this step, it is preferable to remove at least part of the alcohol at 10-40°C. By removing at least part of the alcohol at 10° C. or higher, the alcohol can be sufficiently removed. Also, by removing at least part of the alcohol at 40° C. or less, the influence of heating on the flavor can be suppressed. The temperature at which at least part of the alcohol is removed is more preferably 20 to 40.degree. C., still more preferably 30 to 40.degree. When at least part of the alcohol is removed at 10-40° C., for example, at least part of the alcohol can be removed by drying at 10-40° C. for 30-180 minutes. At least part of the alcohol can be removed by, for example, electric oven, hot air drying, tunnel dryer, natural drying, and the like. Also, it is preferable to remove the alcohol in an open space, not in a closed space.

(Heating process)
In this step, the compression molded product obtained in the compression molding step is heated to the melting point of the low melting point material or higher. Since the compression molding is heated above the melting point of the low melting point material, the low melting point material contained in the compression molding is melted and most of it is absorbed by the tobacco powder raw material. Therefore, the portion of the compression-molded product where the low-melting-point material was present becomes a cavity, and a porous structure is formed in the compression-molded product. Also, alcohol contained in the compression-molded product is removed by heating.

The heating temperature in the heating step is not particularly limited as long as it is equal to or higher than the melting point of the low-melting-point material, but it is preferably 10°C or more higher than the melting point, more preferably 20°C or more higher than the melting point. Moreover, from the viewpoint of suppressing the influence of heating on the flavor, the heating temperature is preferably 200° C. or less. The heating time in the heating step depends on the heating temperature, but can be, for example, 2 to 20 minutes.

The heating method in the heating step is not particularly limited, but it is preferably a method in which heat is applied from the outside of the compression molded product. By applying heat from the outside of the compression molding, the surface of the compression molding is exposed to a higher temperature than the inside, and some hydroxyl groups of the cellulose contained in the tobacco powder raw material located on the surface of the compression molding react with dehydration. do. This makes the surface of the compression molding more hydrophobic than the inside, so that a hydrophilic aerosol source such as glycerin has a higher affinity with the inside than the surface of the compression molding. Therefore, the aerosol source does not stay on the surface of the compression-molded product, but easily enters the inside of the compression-molded product, so that the stickiness of the surface of the obtained flavor-molded product can be further reduced. The method of applying heat from the outside of the compression-molded product is not particularly limited.

The heating step preferably removes 90% by mass or more, more preferably 95% by mass or more, and even more preferably 99% by mass or more of the alcohol contained in the compression molded product. , it is particularly preferred that all alcohol is removed.

(Aerosol source impregnation step)
In this step, the compression-molded article heated in the heating step is impregnated with an aerosol source. By impregnating the compression-molded article with the aerosol source, the aerosol source penetrates into the pores of the porous structure formed in the compression-molded article, and the aerosol source is held in the pores. As a result, a molded flavor product with less stickiness on the surface can be obtained.

A liquid aerosol source can be used as the aerosol source, and glycerin, 1,3-propanediol, propylene glycol, and 1,3-butanediol are preferred. One of these aerosol sources may be used, or two or more of them may be used in combination.

The temperature at which the compression-molded product is impregnated with the aerosol source is not particularly limited, but from the viewpoint of facilitating the accommodation of the aerosol source in the pores, it is preferably 30 to 60°C. Also, the time for impregnating the compression molded product with the aerosol source is not particularly limited, but it can be, for example, 1 to 72 hours.

When the compression molding is impregnated with the aerosol source, the aerosol source may be added with the above-described volatile fragrance component, and the volatile fragrance component may be impregnated together with the aerosol source in this step. In this case, volatile perfume ingredients as well as the aerosol source are retained within the pores of the porous structure, which is preferred.

The content of the aerosol source contained in the flavor molded product obtained is preferably 15% by mass or more, more preferably 17 to 40% by mass, and even more preferably 19 to 30% by mass. When the content is 15% by mass or more, a sufficient amount of smoke can be obtained when the flavor molding is used in a non-combustion heating type flavor inhaler. In addition, in the flavor molded article according to the present embodiment, stickiness of the surface of the flavor molded article is sufficiently suppressed even when the content of the aerosol source is relatively large, such as 15% by mass or more.

The shape of the flavor molded product according to this embodiment is not particularly limited, but may be, for example, tablet-shaped, plate-shaped, cylindrical, rod-shaped, spherical, hollow, porous, or the like. A tablet shape is preferred from the viewpoint of ease of use and maintenance of strength. When the flavor molding is tablet-shaped, its size can be, for example, 5 to 15 mm in diameter and 5 to 10 mm in height.

[Flavor Molded Body for Non-Combustion Heating Flavor Inhaler]
A flavor molding for a non-combustion-heating flavor inhaler according to the present embodiment includes a tobacco powder raw material having an average particle size of 300 μm or less, an aerosol source, and a material having a melting point of 30 to 200°C. Here, the flavor molded body has a porous structure formed of the tobacco powder raw material and the material. That is, the wall portion of the porous structure is formed of tobacco powder raw material and low melting point material. Also, the aerosol source is retained within the pores of the porous structure. Moreover, the content of the aerosol source contained in the flavor molded product is 15% by mass or more.

In the flavor molded article according to the present embodiment, the flavor molded article has a porous structure formed of the tobacco powder raw material and the low melting point material, and the aerosol source is held within the pores of the porous structure. Therefore, even if the content of the aerosol source is relatively large, such as 15% by mass or more, the aerosol source is stably retained in the pores and does not come out on the surface of the molded flavor product, resulting in stickiness on the surface of the molded flavor product. is suppressed. In addition, since the content of the aerosol source is 15% by mass or more, a sufficient amount of smoke can be obtained when the flavor molding according to this embodiment is used in a non-combustion heating type flavor inhaler. The flavor molded article according to this embodiment can be suitably produced by the above-described method for producing a flavor molded article according to this embodiment. Therefore, the tobacco powder raw material, the low-melting-point material, and the aerosol source contained in the flavor molded article according to this embodiment can be the same as in the method for producing the flavor molded article according to the above-described embodiment.

[Non-combustion heating flavor inhaler]
A non-combustion heating type flavor inhaler according to the present embodiment includes a flavor source housing body that houses the flavor molded body according to the present embodiment, a power supply unit that includes a power supply section, and a power supply that receives power from the power supply section. a heating unit for heating the molded flavor in the flavor source container. Since the non-combustion-heating flavor inhaler according to this embodiment includes the molded flavor body according to this embodiment, a sufficient amount of smoke can be obtained during use. In addition, since the molded flavor product is less sticky on the surface, it is easy to handle. An example of the non-combustion heating flavor inhaler according to the present embodiment is shown below, but the non-combustion heating flavor inhaler according to the present embodiment is not limited to this.

An example of the non-combustion heating type flavor inhaler according to this embodiment is shown in FIG. The non-combustion heating type flavor inhaler 1 shown in FIG. A heating section 5 for receiving and heating the molded flavor body 2 , a control section 6 for controlling the temperature of the heating section 5 , and a mouthpiece 7 are provided. Inside the flavor source container 3 , the flavor molded body 2 is fixed by a raw material position adjusting jig 8 . Since the flavor molding 2 according to the present embodiment is less sticky, solid, and easy to handle, it does not need to be filled in a pot or a wrapping paper. can be done. The heating unit 5 is heated by supplying electric power from the power supply unit 4 to the heating unit 5 according to an instruction from the control unit 6 . The heat from the heating unit 5 is transmitted to the flavor molded body 2 through the metal plate 9, and the flavor molded body 2 is heated. An aerosol containing a flavor component is generated by heating the flavor molded body 2, and the aerosol and the flavor component are supplied to the user by inhaling the aerosol from the mouthpiece 7 by the user. The heating temperature is preferably 150 to 400°C, more preferably 200 to 350°C. Note that the heating temperature indicates the temperature of the heater.

Specific examples of the present embodiment will be described below, but the present invention is not limited to these.

[Example 1]
20 parts by weight of glucose (manufactured by Fujifilm wako chemical, melting point 146° C., particle size of about 0.2 mm) and 10 parts by weight of ethanol are added to 100 parts by weight of tobacco powder raw material (leaf tobacco, Brazilian flue) having an average particle size of 30 μm. was added, mixed gently with a spatula, and then shaken for 30 minutes. The resulting mixture was molded into a tablet shape using a compression molding machine (trade name: TDP 0, manufactured by LFA Machines Oxford Ltd.) with a compression pressure of 3 kN. The resulting compression molded product was dried at 40° C. for 3 hours to remove ethanol contained in the compression molded product. After that, the compression-molded product was heated in an oven at 190° C. for 20 minutes, and the mass after heating (hereinafter referred to as “mass A”) was measured. The compression-molded product after heating was immersed in glycerin and allowed to stand overnight at 60°C. After that, the glycerin was removed using a cell strainer, and the mass of the obtained flavor molding (hereinafter referred to as "mass B") was measured. From the difference between mass B and mass A, the amount of glycerin contained in the molded flavor was calculated. As a result, the amount of glycerin contained in the flavor molded product was 23.1% by mass. In addition, the surface of the obtained flavor molding was less sticky. Table 1 shows the results.

[Example 2]
A flavor molding was prepared in the same manner as in Example 1, except that sucrose (manufactured by Fujifilm Wako Chemical Co., melting point 186° C., particle size about 2 mm) was used instead of glucose as the low-melting-point material. Table 1 shows the results.

[Example 3]
A flavor molding was prepared in the same manner as in Example 1, except that the amount of glucose added was changed to 10 parts by mass with respect to 100 parts by mass of the tobacco powder raw material. Table 1 shows the results. Further, FIG. 2 shows a microscopic photograph of a cross section of the molded flavor product.

[Example 4]
A flavor molding was prepared in the same manner as in Example 1, except that the amount of glucose added was changed to 30 parts by mass with respect to 100 parts by mass of the tobacco powder raw material. Table 1 shows the results. Further, FIG. 3 shows a microphotograph of a cross section of the molded flavor product.

[Comparative Example 1]
A flavor molding was prepared in the same manner as in Example 1, except that glucose was not added. Table 1 shows the results. Further, FIG. 4 shows a microscopic photograph of a cross section of the molded flavor product.

As shown in Table 1, the flavor molded bodies of Examples 1 to 4, which are the flavor molded bodies according to the present embodiment, had less stickiness on the surface. On the other hand, the molded flavor product of Comparative Example 1, which was prepared without adding the low-melting-point material, had a very sticky surface and poor handleability. Further, as shown in FIGS. 2 to 4, in the flavor molded bodies of Examples 3 and 4, which are the flavor molded bodies according to the present embodiment, a porous structure derived from a low melting point material (glucose) is formed. On the other hand, it was confirmed that the molded flavor product of Comparative Example 1 did not have a porous structure. It is presumed that glycerin was retained in the pores of the porous structure of the molded flavor products of Examples 1 to 4, so that the surface was less sticky even when the glycerin content was as high as 15% by mass.

[Example 5]
(Preparation of flavor molding)
10 parts by weight of glucose (manufactured by Fujifilm wako chemical, melting point 146° C., particle size of about 0.2 mm) and 10 parts by weight of ethanol are added to 100 parts by weight of tobacco powder raw material (leaf tobacco, Brazilian flue) having an average particle size of 30 μm. was added, mixed gently with a spatula, and then shaken for 30 minutes. The resulting mixture was molded into a tablet shape using a compression molding machine (trade name: TDP 0, manufactured by LFA Machines Oxford Ltd.) with a compression pressure of 3 kN. The resulting compression molded product was dried at 40° C. for 3 hours to remove ethanol contained in the compression molded product. After that, the compression-molded product was heated in an oven at 160° C. for 3 minutes, and the mass after heating (hereinafter referred to as “mass A”) was measured. The compression-molded product after heating was immersed in glycerin and allowed to stand overnight at 60°C. After that, the glycerin was removed using a cell strainer, and the mass of the obtained flavor molding (hereinafter referred to as "mass B") was measured. As a result of calculating the amount of glycerin contained in the flavor molded product from the difference between mass B and mass A, the amount of glycerin contained in the flavor molded product was 23% by mass. In addition, the surface of the obtained flavor molding was less sticky.

(Sensory evaluation at the initial stage of use of the non-combustion heating type flavor inhaler)
150 mg of the prepared flavor molding was filled into the raw material chamber of PAX (trade name, manufactured by PAX Labs), which is an externally heated flavor inhaler, and the power of PAX was turned on to heat the flavor molding from the outside by heat transfer. . The aerosol generated by heating was inhaled by 4 expert evaluation panels, and the sensory evaluation was carried out by freely commenting on 1 to 3 puffs, 4 to 6 puffs, 7 to 10 puffs, and the entire puff. Table 2 shows the results. In addition, it was confirmed that the four expert evaluation panels had been sufficiently trained in sensory evaluation of the non-combustion heating type flavor inhaler, and that the evaluation thresholds were equal and unified among the expert evaluation panels. ing.

[Comparative Example 2]
(Preparation of flavor molding)
10 parts by mass of glycerin and 10 parts by mass of ethanol were added to 100 parts by mass of tobacco powder raw material (leaf tobacco, Brazilian flue) having an average particle size of 30 μm, and the mixture was lightly mixed with a spatula and then shaken for 30 minutes. The resulting mixture was molded into a tablet shape using a compression molding machine (trade name: TDP 0, manufactured by LFA Machines Oxford Ltd.) with a compression pressure of 3 kN. The obtained compression-molded product was dried at 40° C. for 3 hours to remove ethanol contained in the compression-molded product, thereby preparing a flavor molded product. The amount of glycerin contained in the flavor molded product was 9.1% by mass. The surface of the resulting molded flavor product was very sticky and poor in handleability.

(Sensory evaluation at the initial stage of use of the non-combustion heating type flavor inhaler)
The prepared flavor molding was used in a non-combustion heating type flavor inhaler in the same manner as in Example 5, and sensory evaluation was performed. Table 2 shows the results.

[Comparative Example 3]
(Preparation of flavor molding)
10 parts by weight of glucose (manufactured by Fujifilm wako chemical, melting point 146° C., particle size of about 0.2 mm) and 10 parts by weight of glycerin per 100 parts by weight of tobacco powder raw material (leaf tobacco, Brazilian flue) with an average particle size of 30 μm. , and 10 parts by mass of ethanol were added, mixed lightly with a spatula, and then shaken for 30 minutes. The resulting mixture was molded into a tablet shape using a compression molding machine (trade name: TDP 0, manufactured by LFA Machines Oxford Ltd.) with a compression pressure of 3 kN. The obtained compression-molded product was dried at 40° C. for 3 hours to remove ethanol contained in the compression-molded product, thereby preparing a flavor molded product. The amount of glycerin contained in the flavor molded product was 8.3% by mass. The surface of the resulting molded flavor product was very sticky and poor in handleability.

As shown in Table 2, in the flavor molded body of Example 5, which is the flavor molded body according to the present embodiment, the flavor component derived from glucose is released more quickly than the flavor molded bodies of Comparative Examples 2 and 3. and the flavor was good in the initial period of use.

1 non-combustion heating flavor inhaler 2 flavor molded body 3 flavor source housing body 4 power supply unit 5 heating unit 6 control unit 7 mouthpiece 8 raw material position adjustment jig 9 metal plate

Claims

a step of mixing a tobacco powder raw material having an average particle size of 300 μm or less, a material having a melting point of 30 to 200° C., and an alcohol having 2 to 7 carbon atoms to form a mixture;
compression molding the mixture to form a compression molding;
a step of heating the compression-molded product to a melting point or higher of the material;
a step of impregnating the compression-molded article after heating with an aerosol source;
A method for producing a flavor molding for a non-combustion heating type flavor inhaler, comprising:
The method according to claim 1, wherein the material is at least one material selected from the group consisting of saccharides, fats and oils, fatty acids, and aliphatic hydrocarbons.
The method according to claim 1 or 2, wherein the material is sugar.
At least one of the sugars selected from the group consisting of glucose, sucrose, fructose, mannose, xylose, galactose, ribose, arabinose, erythrose, erythrulose, trehalose, xylitol, rhamnose, sorbitol, agarose, amylose, starch, and chitosan 4. The method according to claim 2 or 3, which is a saccharide.
The method according to any one of claims 1 to 4, wherein the shape of the material is powdery, granular, or chip-like.
The method according to any one of claims 1 to 5, wherein the aerosol source is at least one selected from the group consisting of glycerin, 1,3-propanediol, propylene glycol, and 1,3-butanediol. .
The method according to any one of claims 1 to 6, wherein the alcohol having 2 to 7 carbon atoms is ethanol.
The method according to any one of claims 1 to 7, wherein the content of the aerosol source contained in the flavor molded product is 15% by mass or more.
The method according to any one of claims 1 to 8, wherein the flavor molded body has a tablet shape.
A flavor molding for a non-combustion heating type flavor inhaler, comprising a tobacco powder raw material having an average particle size of 300 μm or less, an aerosol source, and a material having a melting point of 30 to 200° C.,
The flavor molded body has a porous structure formed of the tobacco powder raw material and the material,
the aerosol source is retained within pores of the porous structure;
A flavor molded body for a non-combustion heating type flavor inhaler, wherein the content of the aerosol source contained in the flavor molded body is 15% by mass or more.
The flavor molded product according to claim 10, wherein the material is at least one material selected from the group consisting of saccharides, oils, fatty acids, and aliphatic hydrocarbons.
The flavor molded product according to claim 10 or 11, wherein the material is sugar.
At least one of the sugars selected from the group consisting of glucose, sucrose, fructose, mannose, xylose, galactose, ribose, arabinose, erythrose, erythrulose, trehalose, xylitol, rhamnose, sorbitol, agarose, amylose, starch, and chitosan 13. The flavor molded product according to claim 11 or 12, which is a saccharide.
The flavor according to any one of claims 10 to 13, wherein the aerosol source is at least one selected from the group consisting of glycerin, 1,3-propanediol, propylene glycol, and 1,3-butanediol. molded body.
The flavor molded product according to any one of claims 10 to 14, which has a tablet shape.
A flavor source container containing the flavor molded product according to any one of claims 10 to 15;
a power supply unit comprising a power supply;
a heating unit that receives electric power from the power supply unit and heats the molded flavor material in the flavor source container;
A non-combustion heated flavor inhaler comprising: