WO2023119635A1

WO2023119635A1 - Recipe formulation method, apparatus, and program

Info

Publication number: WO2023119635A1
Application number: PCT/JP2021/048248
Authority: WO
Inventors: 祥之白石; 淳二神谷; 一寿三井; 裕紀里村; 里望津久井; 道弘稲垣
Original assignee: 日本たばこ産業株式会社
Priority date: 2021-12-24
Filing date: 2021-12-24
Publication date: 2023-06-29

Abstract

This invention reduces the time and effort for formulating a recipe for a tobacco product.　This recipe formulation method includes a step (S4, S4A) for using a processor to designate ingredient tobaccos heating temperature and mixing ratio according to which, assuming a case where a tobacco product to be produced is heated, the ratio of flavour components contained in the flavour resulting from the tobacco product being heated falls within a preset allowance.

Description

Recipe determination method, recipe determination device, and recipe determination program

The present invention relates to a recipe determination method, a recipe determination device, and a recipe determination program.

Product tobacco is manufactured by mixing multiple types of leaf tobacco in a predetermined blend ratio, depending on the brand. Conventionally, a skilled blender gradually changes the mixing ratio of the raw tobaccos and repeats trials to measure the flavor and taste to obtain the target flavor. It has been done to bring it closer to the taste. At that time, for example, a technique such as that described in Patent Document 1 may be used.

JP-A-11-113550

In recent years, non-combustible heated cigarettes have become widely distributed. Unlike conventional combustible cigarettes, heat-not-burn cigarettes can be heated at various temperatures. For this reason, in determining the recipe for heat-not-burn tobacco, it has become necessary to experiment by changing not only the mixing ratio of raw tobacco but also the heating temperature. The addition of this heating temperature variable caused an explosive increase in the number of trials, which was a burden on the blender.
An object of one aspect of the present invention is to realize a reduction in labor for determining recipes for product tobacco.

In order to solve the above problems, a recipe determination method according to an aspect of the present invention provides an aroma component to be contained in a heated aroma generated by a product tobacco to be produced when the product tobacco is heated. determining, using the processor, the mixing ratio and heating temperature of the tobacco raw material such that the component ratio of the tobacco is within a predetermined allowable range.

Further, in the recipe determination method according to one aspect of the present invention, the step of determining the mixing ratio and heating temperature of the raw material tobacco is such that the product tobacco with the mixing ratio of the raw tobacco set to an arbitrary value is heated to an arbitrary heating temperature. A step of setting an error between the component ratio of the aroma components that will be included in the heated aroma generated by the product tobacco when heated with a specified target value, and an objective function for evaluating the error and calculating the value of the variable that minimizes the objective function as the mixing ratio of the raw tobacco.

Further, in the recipe determination method according to one aspect of the present invention, in the step of calculating the mixing ratio of the raw tobacco, the value of the second variable that minimizes the objective function is set as the heating temperature of the raw tobacco. It may be calculated.

Further, in the recipe determination method according to one aspect of the present invention, in the step of setting the error, a temperature indicating the relationship between the heating temperature of the raw tobacco and the amount of the aromatic component generated is prepared in advance for each aromatic component. The error may be set based on a function.

Also, in the recipe determination method according to one aspect of the present invention, the step of setting the objective function may set the objective function using the least squares method.

Further, in the recipe determination method according to one aspect of the present invention, in the step of setting the objective function, the weighting of the corresponding variable and the penalty term for the increase of the corresponding variable are performed according to the manufacturing objective of the tobacco products. It is also possible to set an objective function in which at least one of the settings of

Further, in the recipe determining device according to another aspect of the present invention, when the product tobacco to be manufactured is heated, the component ratio of the aroma components to be included in the heated aroma generated by the product tobacco is set to a predetermined value. It has a determination unit that determines the mixing ratio and heating temperature of raw tobacco that fall within the allowable range of.

Further, in the recipe determining device according to another aspect of the present invention, when the product tobacco to be manufactured is heated, the component ratio of the aroma components to be included in the heated aroma generated by the product tobacco is set to a predetermined value. may be provided with a determination unit that determines the mixing ratio and heating temperature of raw tobacco that fall within the permissible range of .

The recipe determination device according to each aspect of the present invention may be realized by a computer. In this case, the recipe determination device is implemented by the computer by operating the computer as each part (software element) included in the recipe determination device. A recipe determination program for a recipe determination device that is realized by a computer, and a computer-readable recording medium recording it are also included in the scope of the present invention.

According to one aspect of the present invention, it is possible to reduce the effort required to determine the recipe for product tobacco.

1 is a block diagram showing a functional configuration of a recipe determination device according to an embodiment of one aspect of the present invention; FIG. FIG. 4 is a flow chart showing the flow of a recipe determination method according to an embodiment of another aspect of the present invention; FIG. The amount of each aroma component contained in the target unit volume of heated aroma generated by the product tobacco (target value 1), and the amount of each aroma component contained in the unit volume of heated aroma generated by the product tobacco according to the example of the present invention 1 is a graph showing the amount of each flavor component (Example 1). The amount of each aroma component contained in the target volume of heated aroma generated by the product tobacco (target value 2), and the amount of each aroma component contained in the unit volume of heated aroma generated by the product tobacco according to the example of the present invention It is a graph which shows the amount (Example 2) of each fragrance component.

<Aspect 1 embodiment>
Hereinafter, an embodiment of a recipe determination device according to one aspect of the present invention will be described in detail.

"Recipe" refers to the combination of tobacco raw materials used in the manufacture of tobacco products and their mixing ratio.

"Finished tobacco" refers to tobacco that is all or part of the raw material and is in a state where it can be used as a flavor source for tobacco-based products. Specifically, it includes combustible cigarettes, cigars, and the like. Further, the product tobacco may be one that can be used as a flavor source for non-combustible heat-not-burn tobacco. Further, the product tobacco may be a combination of raw tobaccos, and may be, for example, a semi-finished product before reaching the final product, or may be a reconstituted raw material (tobacco sheet) or the like.

"Raw tobacco" refers to leaf tobacco, reconstituted raw materials (tobacco sheets), etc. used as raw materials for manufacturing tobacco products. Leaf tobacco is obtained through the steps of harvesting, drying, and re-drying tobacco leaves, barreling the dried leaves and maturing them, and heating, humidifying, and flavoring the matured leaves. be done. The reconstituted raw material is obtained through a step of adding pulp and a binder to pulverized leaf tobacco to fluidize it, and a step of forming paper from the fluidized leaf tobacco. Raw material tobacco is classified into a plurality of types according to varieties (for example, yellow variety, burley variety, orient variety, native variety, etc.), place of production, and the like.

The recipe determination device 100 according to this embodiment has a control unit 1, an input unit 2, a storage unit 3, and an output unit 4, as shown in FIG.

[Input section 2]
The input unit 2 includes an operation unit that can be operated by a user, a communication unit that receives various data from other devices, and the like.

[Storage unit 3]
The storage unit 3 stores objective functions. The details of this objective function will be described later. Note that when the objective function is acquired from another device, the recipe determination device does not have to include the storage unit.

[Output unit 4]
The output unit 4 includes a display unit for displaying characters, images, etc., a communication unit for transmitting various data to other devices, and the like.

[Control unit 1]
The control unit 1 has an acquisition unit 11 , a determination unit 12 and an output control unit 13 .

[Acquisition unit 11]
The acquisition unit 11 acquires the amount of each aroma component contained in the unit volume of heated aroma generated by the target tobacco product when the tobacco product is heated (component ratio of heated aroma: hereinafter, target value). . The target value is represented by a p×1 vector containing the amounts of p types of heated scents. The acquisition unit 11 also acquires the amount of each aroma component contained in the unit volume of the heated aroma generated by the raw tobacco when the raw tobacco is heated at a desired heating temperature, together with the heating temperature at that time. . Acquisition unit 11 according to the present embodiment acquires the target value and the amount of heated aroma via input unit 2 .

[Determination unit 12]
The determination unit 12 selects the raw tobacco material so that the component ratio of the aroma components contained in the heated aroma generated by the product tobacco, when the product tobacco to be manufactured is heated, falls within a predetermined allowable range. Determine the mixing ratio and heating temperature.

"Aroma component" is a component contained in the heated aroma generated by the product tobacco when the product tobacco is heated, and refers to a component that humans perceive as an odor. Examples of aroma components include, but are not limited to, nitrogen compounds in raw materials, sugar decomposition products, organic acids in raw materials, aromatic components in raw materials, and lignin decomposition products. Note that the aroma component may contain nicotine. The aroma component may also include other components that are contained in tobacco products and that evaporate when heated. The types of aroma components contained in the heated aroma differ for each raw tobacco. In addition, the amount of aroma components contained in the unit volume of heated aroma varies depending on the heating temperature.

The aroma component for which the component ratio is to be calculated can be arbitrarily selected as long as it is contained in raw tobacco. By selecting a larger number of aroma components to be calculated, it is possible to determine a recipe for product tobacco that produces a heated aroma that is closer to the target flavor and taste of manufactured tobacco. Note that it is preferable not to include components used in tobacco flavoring in the aroma components to be calculated. This is because the amount of such components can be easily adjusted by simply adding the tobacco flavor without adjusting the mixing ratio of the raw tobacco.

"Tolerance" refers to the range of deviation from the target value that can be tolerated in manufacturing tobacco products. "Target range" refers to the range of deviation that can be determined to be close to the target value. The upper and lower limits of the target range are, for example, ±30% of the target value, preferably ±20% of the target value. If the calculated component ratio is within the target range, it means that the target recipe has been determined. On the other hand, even if the calculated component ratio is outside the target range, if it is within the allowable range, it means that a recipe with no problem as a product has been determined.

The determination unit 12 according to this embodiment includes a temperature setting unit 121, an error setting unit 122, a function setting unit 123, and a calculation unit 124.

(Temperature setting unit 121)
The temperature setting unit 121 sets the heating temperature to a desired heating temperature. The temperature setting unit 121 according to this embodiment, for example, sets the numerical value input from the input unit 2 to a desired heating temperature. Note that when only the recipe for non-combustible heat-not-burn cigarettes with an unfixed heating temperature is determined (not the recipe for combustible heat-not-burn tobacco with a fixed heating temperature), the determining unit 12 sets the temperature setting unit to It does not have to be included.

(Error setting unit 122)
The error setting unit 122 determines the components of the aroma components that will be included in the heated aroma generated by the product tobacco, in which the mixture ratio of the raw tobacco is set to an arbitrary value, when the product tobacco is heated at an arbitrary heating temperature. Set the error between the ratio and the target value. The error setting unit 122 according to the present embodiment sets the error based on a temperature function that is created in advance for each flavor component and indicates the relationship between the heating temperature of the raw tobacco and the amount of flavor components generated. The temperature function is a function that indicates the relationship between the heating temperature and the amount of aroma component generated. Also, the temperature function differs for each component and each raw material.

The error setting unit 122 according to the present embodiment first generates a temperature function for each raw tobacco and aroma component (the number of raw tobaccos is n×the number of aroma components is p). Specifically, a temperature function is generated by performing function fitting of a polynomial using two or more pairs of heating temperature and amount of heated aroma acquired by the acquiring unit 11 . For example, when there are two pairs of obtained heating temperature and amount of heated aroma, a and b are specifically determined by substituting the values of each pair into the linear function y=ax+b. A linear function in which the values of a and b are fixed becomes the temperature function in this case. Also, when there are three pairs of the acquired heating temperature and amount of heated aroma, a, b, and c are specifically determined by substituting the values of each pair into the quadratic function y=ax ² +bx+c. A quadratic function in which the values of a, b, and c are fixed is the temperature function in this case. Furthermore, when there are n sets of obtained heating temperature and amount of heated aroma, the temperature function in that case is obtained by determining the coefficient of each term of the n-1 order function in the same manner as the above linear and secondary functions. Obtainable.

Next, based on the generated one temperature function, the error setting unit 122 determines the amount of each aroma component that will be contained in the heated aroma generated by the product tobacco to be produced when the product tobacco is heated. Calculate Specifically, the error setting unit 122 calculates an integrated value by accumulating the product of the temperature function for one aroma component and the mixing ratio of one raw tobacco for all the raw tobaccos. Then, the sum of squares of the difference between the amount corresponding to one fragrance component included in the target value (vector) and the integrated value is calculated as an error. Note that the error is not limited to this, and may be in any format that appropriately expresses the difference between the component ratio of the aroma components that will be included in the heated aroma generated by the product tobacco and a predetermined target value. It may be defined by the ratio of the target value and the integrated value.

Also, the error setting unit 122 may obtain a temperature function using a sigmoid function. In the sigmoid function, when the value x (heating temperature) on the horizontal axis is small, the value y (aroma component) on the vertical axis is small. It has the characteristic of becoming This feature is similar to the relationship between the heating temperature and the amount of aromatic components generated in product tobacco. Therefore, by using the sigmoid function, it is possible to generate a more realistic temperature function.

By setting the error based on the temperature function as described above, it is possible to use the known relationship between the heating temperature of the raw material tobacco and the amount of the aroma component generated, so that the error can be set more easily. can do.

(Function setting part)
The function setting unit sets an objective function (functional) for evaluating the error. The objective function may operate on the error itself, or on the error added with a penalty term or weighted. The function setting unit according to this embodiment acquires and sets the objective function from the storage unit 3 . The function setting unit according to this embodiment sets the objective function using the least squares method. Specifically, the function setting unit sets the objective function with the sum of squared errors as shown in Equation 1 below, for example.

In Equation 1, p is the number of aroma components, and n is the number (type) of raw tobacco. Moreover, c is a target value. Also, f(t) is a temperature function. Also, q is the amount of each raw tobacco contained in the unit amount of product tobacco to be manufactured (mixing ratio of raw tobacco). The raw tobacco mix ratio is an n×1 vector containing the amounts of n raw tobaccos. That is, the objective function according to this embodiment is obtained by integrating the squares of the errors set by the error setting unit 122 for all the aroma components.

　Optimization by the least squares method can be easily implemented. Therefore, when the function setting unit 123 sets the objective function as described above, it is possible to more easily optimize at least the mixing ratio of the raw tobacco.

Note that the function setting unit 123 may set an objective function other than Equation 1 above. For example, the function setting unit 123 may set an objective function using an optimization technique other than the least squares method. Also, the function setting unit 123 may set an objective function that does not depend on the heating temperature t. Specifically, as an example of the former, the function setting unit 123 may set an objective function as shown in Equation 2 below.

In addition, the function setting unit 123 sets an objective function to which not only the temperature function but also a function (such as a sheeting function) indicating the relationship between the raw tobacco processing method and the amount of aroma components generated is added. may
Also, the function setting unit 123 may set an objective function that does not include the temperature function. In this way, it is also possible to optimize only the mixing ratio of raw tobacco.

In addition, the function setting unit 123 may set an objective function in which corresponding variables are weighted according to the purpose of manufacturing tobacco products. Specifically, the function setting unit 123 may set an objective function as shown in Equation 3 below, for example.

The w in Equation 3 above is the importance of each aroma component contained in the heated aroma. The importance is represented by a p×1 vector containing p values that indicate the importance of each heated scent. The greater this value, the greater the range of increase in the objective function when the error of the corresponding aroma component increases. For this reason, when weighting is performed, a large value is set for the aroma component to be emphasized.

In addition, the function setting unit 123 may set an objective function in which a penalty term for an increase in the corresponding variable is set according to the purpose of manufacturing tobacco products. Specifically, the function setting unit 123 may set an objective function as shown in Equation 4 below, for example.

A in the above number 3 is the penalty item. The penal provisions shall be as follows, depending on the purpose of manufacturing tobacco products. For example, if it is desired to restrict the use of a specific raw tobacco, the penalty term is such that the objective function increases as the ratio of the specific raw tobacco increases. Also, if it is desired to only slightly modify the mixing ratio of raw tobacco in existing product tobacco, the penalty term is set to increase the objective function as the deviation from the mixing ratio of the existing raw tobacco increases. Also, if it is desired to reduce the temperature deviation from the heating temperature of the existing device, the penalty term is such that the objective function increases as the difference between the variable t and the constant (heating temperature of the existing device) increases. do. Also, if it is desired to keep the heating temperature in the low temperature range, the penalty term is such that the objective function increases as the variable t increases.

Note that the function setting unit 123 may set an objective function in which both the weighting and the penalties are set. Further, the function setting unit 123 may set an objective function in which penalty terms (combinations of the above penalty terms) are set so as to satisfy the plurality of manufacturing purposes. Also, the function setting unit 123 may set an objective function that combines the aroma component and the sensory characteristic. If the function setting unit 123 sets the objective function as described above, at least the mixture ratio of raw tobacco can be made more suitable for the manufacturing purpose.

(Calculation unit 124)
The calculation unit 124 calculates the value of the first variable q that minimizes the objective function as the mixing ratio of raw tobacco. The calculation unit 124 according to the present embodiment calculates the value of the second variable t that minimizes the objective function as the heating temperature of the raw tobacco.

As described above, in the function setting step according to this embodiment, an objective function using the least squares method is set. It is known that optimization using the least-squares method sometimes requires initial values close to optimal values. Therefore, the calculator 124 according to the present embodiment first marks the variables q and t. Specifically, a plurality of levels (for example, 10 points) are appropriately distributed between the minimum value and the maximum value of the heating temperature when the heated aroma is measured in the measurement step. Then, for each level, t is substituted into the objective function, and the objective function is pseudo-dependent only on the variable q. At this time, using the fact that the variables q and t are not negative, it is known that the non-negative least squares method (a type of least squares method) can uniquely determine the solution without the need for initial values due to the characteristics of the calculation. ) are used to calculate the value of the objective function at each level. Then, the calculation unit 124 adopts the variables q and t when the objective function is minimized among the calculated variables q and t as initial values. The calculator 124 then optimizes the objective function using this initial value. It should be noted that the domain of the variable can be limited, for example, it can be the range of heating temperatures that can be set in the desired heated tobacco device.

By calculating the variables q and t as explained above, it is possible to easily determine a mixing ratio that is more approximate to the target value by means of mathematical optimization.

[Output control unit 13]
The output control unit 13 causes the output unit 4 to output (display, transmit, etc.) the mixing ratio and the heating temperature of the raw material tobacco determined by the determination unit 12 .

[Example of realization by software]
The function of the recipe determination device (hereinafter referred to as "device") is a recipe determination program for causing a computer to function as the device. can be realized by a recipe determination program (hereinafter referred to as "program") for functioning.
In this case, the apparatus comprises a computer having at least one control device (eg processor) and at least one storage device (eg memory) as hardware for executing the program. Each function described in each of the above embodiments is realized by executing the above program using the control device and the storage device.
The program may be recorded on one or more computer-readable recording media, not temporary. The recording medium may or may not be included in the device. In the latter case, the program may be supplied to the device via any transmission medium, wired or wireless.

Also, part or all of the functions of the above control blocks can be realized by logic circuits. For example, integrated circuits in which logic circuits functioning as the control blocks described above are formed are also included in the scope of the present invention. In addition, it is also possible to implement the functions of the control blocks described above by, for example, a quantum computer.
Further, each process described in each of the above embodiments may be executed by AI (Artificial Intelligence). In this case, the AI may operate on the control device, or may operate on another device (for example, an edge computer or a cloud server).

<Aspect 2 Embodiment 1>
Hereinafter, Embodiment 1 of the recipe determination method according to another aspect of the present invention will be described in detail. For convenience of explanation, members having the same functions as the members explained in the first embodiment of the invention are given the same reference numerals, and the explanation thereof will not be repeated.

The recipe determination method according to this embodiment has a planning step S1, a selection step S2, a measurement step S3, and a determination step S4.

[Planning step S1]
In the planning step S1, when the product tobacco to be manufactured is heated, the component ratio of the aroma components that will be contained in the heated aroma generated by the product tobacco (= the heated aroma of the unit volume generated by the product tobacco) amount of each aroma component contained) is determined as a target value. Also, if the target value has already been determined, this planning step S1 may be skipped.

[Selection step S2]
After determining the target value, the process proceeds to the selection step S2. In the selection step S2, raw tobaccos to be used for manufacturing tobacco products are selected. There is no upper limit to the number of types of raw tobacco to be selected in this selection step S2, and the more the number, the higher the accuracy of recipe determination. However, it takes time and money to prepare a large number of raw tobaccos. For this reason, for example, 100 types or less of raw tobacco may be prepared and selected from among them. Also, in this selection step S2, it is preferable to select a plurality of types of raw tobacco. Specifically, 5 or more types, preferably 10 or more types, more preferably 20 or more types are selected. If the raw tobacco to be used has already been selected (in this method, only the mixing ratio is to be determined), this selection step S2 may be skipped.

[Measurement step S3]
After selecting the raw tobacco, the process proceeds to the measurement step S3. In the measurement step S3, when each raw tobacco selected in the selection step S2 is heated at a desired heating temperature, the amount of the aroma component contained in the unit volume of the heated aroma generated by the raw tobacco is measured. In the measurement step S3 according to this embodiment, the measurement is performed using, for example, GC-MS. Also, in this measurement step S3, one raw tobacco is divided into a plurality of pieces. Specifically, it is divided into 2 or more, preferably 3 or more.

Then, each of the divided raw tobaccos is heated at different heating temperatures, and the amount of the aromatic component is measured at each heating temperature. Each heating temperature is preferably within a temperature range in which tobacco-derived aromatic components are generated. Specifically, it is in the range of 10 to 900°C, preferably in the range of 50 to 400°C, more preferably in the range of 100 to 400°C. Note that the measurement method may be a method other than GC-MS. Moreover, if the amount of the aromatic component in the selected raw tobacco is known in advance, this measurement step S3 may be skipped.

[Determination step S4]
After measuring the amount of the aroma component contained in the heated aroma generated by the raw tobacco, the process proceeds to determination step S4. In the determination step S4, when the product tobacco to be manufactured is heated, the ratio of the aroma components contained in the heated aroma generated by the product tobacco is determined within a predetermined allowable range. Mixing ratios and heating temperatures are determined using a processor. In the determination step S4 according to this embodiment, the recipe determination device 100 is used to determine the mixing ratio and the heating temperature.

The determination step S4 includes an error setting step S41, a function setting step S42, and a calculation step S43.

(Error setting step S41)
In the error setting step S41, when the product tobacco in which the mixture ratio of the raw tobacco is set to an arbitrary value is heated at an arbitrary heating temperature, the components of the aroma components that will be included in the heated aroma generated by the product tobacco. An error between the ratio and a predetermined target value is set. In the error setting step S41 according to the present embodiment, the error setting unit 122 of the recipe determination device 100 makes settings.

In addition, in the error setting step S41 according to the present embodiment, an error is set based on a temperature function indicating the relationship between the heating temperature of the raw tobacco and the amount of the aromatic component produced, which is created in advance for each aromatic component. In the error setting step S41 according to this embodiment, a temperature function is generated based on the amount of each heated aroma for each heating temperature of each raw tobacco measured in the measuring step S3.

It should be noted that in the error setting step S41, it is preferable to determine the order of the function in consideration of the actual data distribution. In this way, it is possible to prevent the problem of overfitting caused by increasing the degree of the function too much.

(Function setting step S42)
At the function setting step S42, an objective function for evaluating the error is set. In the function setting step S42 according to this embodiment, the function setting unit 123 of the recipe determination device 100 sets. In the function setting step S42 according to this embodiment, an objective function using the least squares method is set.

(Calculation step S43)
In the calculation step S43, the value of the first variable q that minimizes the objective function is calculated as the mixing ratio of the raw tobacco. Further, in the calculation step S43 according to the present embodiment, the value of the second variable t that minimizes the objective function is calculated as the heating temperature of the raw tobacco. In the calculation step S43 according to this embodiment, the calculation unit 124 of the recipe determination device 100 calculates.

Note that the variable q calculated by the calculator 124 may be 0 (zero). This indicates that the corresponding raw material tobacco is not included in the product tobacco recipe.

[Effect]
Traditionally, blenders (persons) have determined the mixing ratio of raw tobacco, but with the advent of heated tobacco with variable heating temperatures, the number of variables in determining recipes has increased, making it more difficult for blenders to determine recipes. rice field. However, according to the recipe determination device or the recipe determination method according to the present embodiment, not only combustion tobacco whose heating temperature is fixed, but also heated tobacco whose heating temperature is variable, the mixture ratio and The heating temperature can be easily determined by processor processing. In other words, it is possible to reduce the time and effort required to determine the recipe for product tobacco. Then, by blending the raw material tobacco based on the obtained mixture ratio (at that time, tobacco flavoring may be added as appropriate to adjust the aroma component), product tobacco that is close to the target value included in the allowable range can be easily manufactured.

<Aspect 2 Embodiment 2>
A second embodiment of the recipe determination method according to another aspect of the present invention will be described in detail below. For convenience of explanation, members having the same functions as the members explained in the first embodiment of the invention are given the same reference numerals, and the explanation thereof will not be repeated.

The recipe determination method according to the first embodiment was to optimize the mixing ratio and heating temperature of raw tobacco. In contrast, the recipe determination method according to the present embodiment fixes the heating temperature and optimizes only the mixing ratio of raw tobacco. Although not limited, if the tobacco product is a combustible tobacco, the heating temperature can be the combustion temperature of the tobacco. When the product tobacco is snuff, the heating temperature can be set to an appropriate temperature such as human body temperature. In this case, the heated aroma may be a flavor component that is gradually released into saliva. Also, when the product tobacco is a heated tobacco, the second embodiment can be preferably carried out when the heating temperature is fixed. The recipe determination method according to this embodiment has a planning step S1, a selection step S2, a measurement step S3, and a determination step S4A.

The determination step S4A according to this embodiment includes a temperature setting step S44 before the error setting step S41A. At the temperature setting step S44, the heating temperature is set to a desired heating temperature. In the error setting step S41A according to the present embodiment, for example, the temperature input by the user to the input unit is set as the heating temperature.

After setting the heating temperature, the process moves to error setting step S41A. In the error setting step according to the present embodiment, when the product tobacco in which the mixing ratio of the raw tobacco is set to an arbitrary value is heated at the heating temperature set in the temperature setting step, the heated aroma generated by the product tobacco is A mixing ratio of the raw tobacco is determined so that the ratio of the aroma components to be contained falls within a predetermined allowable range. Specifically, a constant (desired heating temperature) is substituted for the second variable t included in the temperature function f(t) of the objective function, and then the first variable that minimizes the objective function Calculate q.

[Effect]
According to the recipe determination device or the recipe determination method according to the present embodiment, it is possible to easily determine the mixing ratio of product tobacco whose heating temperature is predetermined.

The present invention is not limited to the above-described embodiments, but can be modified in various ways within the scope of the claims, and can be obtained by appropriately combining technical means disclosed in different embodiments. is also included in the technical scope of the present invention.

Next, an embodiment of the present invention will be described below.

First, we selected a product tobacco X on the market as our target product tobacco.

Next, from among a plurality of raw tobaccos, flue-cured leaf tobacco 1, orient-seed leaf tobacco 1, orient-seed leaf tobacco 2, flue-cured leaf tobacco 2 backbone raw material, reconstituted raw material A, reconstituted raw material B, and reconstituted raw material C Seven types were selected as raw material tobacco.

Next, we divided product tobacco X into 6 parts. Then, using a heating furnace, each divided product tobacco is heated at six different heating temperatures (100, 150, 200, 250, 300, 350° C.), and the heated aroma generated by each product tobacco is heated. were obtained respectively. Then, the obtained heated aroma was analyzed using GC-MS, and the amount of the aroma component contained in each unit amount of heated aroma was measured. A target value 1 (target 1) was obtained when the product tobacco was heated at 300°C, and a target value 2 (target 2) was obtained when the product tobacco was heated at 350°C. Table 1 shows the breakdown of target values 1 and 2. In Table 1, aroma component 1 is one type of nitrogen compound in the raw material, aroma component 2 is one type of sugar decomposition product, aroma component 3 is one type of organic acid in the raw material, and aroma component 4 is one type of aromatic component in the raw material. Type 1 and aroma component 5 are a type of lignin degradation product.

Next, each of the selected raw tobacco was divided into 6 pieces. Then, using a heating furnace, each of the divided raw tobaccos is heated at six different heating temperatures (100, 150, 200, 250, 300, 350° C.), and the heated aroma generated by each raw tobacco is heated. were obtained respectively. Then, the obtained heated aroma was analyzed using GC-MS, and the amount of the aroma component contained in each unit amount of heated aroma was measured. Table 2 shows the amount of each aroma component contained in the unit volume of heated aroma generated from each raw material tobacco.

Next, using the values shown in Table 2 above, the variables q and t of the sigmoid function were determined by the method of least squares to obtain the temperature function f(t). Then, the generated temperature function f(t) was applied to the objective function _LS using the method of least squares shown in Equation 3 above, and the variables q and t that minimized the objective function _LS were calculated respectively. . A computer program created using the python language scipy package was used for these processes.

As a result, the evaluation function L _S based on the error from the target value 1 was 9.463589428% for Orient tobacco 1, 26.27889785% for Orient tobacco 2, 35.3664568% for core material for flue-cured leaf tobacco 2, and 5.434983824% for reconstituted material A. %, the reconstituted raw material B was mixed at a ratio of 23.4560721% (recipe 1) and heated at 325°C. In addition, the evaluation function L _S based on the error from the target value 2 is 6.45353718% for flue-cured leaf tobacco 1, 6.28852554% for orient-seed leaf tobacco 1, 24.64267891% for orient-seed leaf tobacco 2, and 39.71050195% for flue-cured leaf tobacco 2 core material. , the reconstituted raw material C was mixed at a ratio of 22.90475642% (recipe 2) and heated at 350°C. When a product tobacco is prepared based on recipes 1 and 2 and heated at a corresponding heating temperature, the amount of each aroma component contained in the heated aroma generated by the product tobacco is as shown in Table 3 below. It is assumed that

Next, based on the obtained recipe 1, the raw tobacco was blended to actually prepare a product tobacco sample (hereinafter referred to as Example 1). At that time, as the mixing ratio, a value rounded off to the nearest whole number was used. Then, it was heated at 325° C., and the amount of each aroma component contained in the heated aroma generated in Example 1 was measured in the same procedure as in obtaining Tables 1 and 2 above. Table 4 below and FIG.

Next, the raw tobacco was blended based on Recipe 2 obtained to prepare a product tobacco sample (hereinafter referred to as Example 2). At that time, as the mixing ratio, a value rounded off to the nearest whole number was used. Then, it was heated at 350° C., and the amount of each aroma component contained in the heated aroma generated in Example 2 was measured in the same manner as in obtaining Tables 1 and 2 above. When each value of target value 2 is set to 1, the ratio of each aroma component contained in the heated aroma generated in Example 2 is as shown in Table 5 below and FIG.

From Tables 4 and 5 above and FIGS. 2 falls within the target range of ±30% of each value). In the comparison between Example 1 and the target value 1, in particular, the other four scent components except for the scent component 5 fell within the range of each value of the target value 1 ±13%). Further, in comparison between Example 2 and the target value 2, the other four scent components except for the scent component 1 fell within the range of each value of the target value 2 ±18%).

100 recipe determination device 1 control unit 11 acquisition unit 12 determination unit 121 temperature setting unit 122 error setting unit 123 function setting unit 124 calculation unit 13 output control unit 2 input unit 3 storage unit 4 output unit S1 planning step S2 selection step S3 measurement step S4, S4A determination step S41, S41A error setting step S42 function setting step S43 calculation step S44 temperature setting step

Claims

The mixing ratio and heating temperature of the tobacco raw materials that, when the tobacco product to be manufactured is heated, the ratio of the aroma components contained in the heated aroma generated by the tobacco product to be produced falls within a predetermined allowable range. using a processor.
The step of determining the mixing ratio and heating temperature of the raw tobacco,
a component ratio of aroma components that will be included in the heated aroma generated by the product tobacco when the product tobacco in which the mixture ratio of the raw tobacco is set to an arbitrary value is heated at an arbitrary heating temperature; setting a target value of and an error of
setting an objective function to evaluate the error;
calculating the value of the variable that minimizes the objective function as the mixing ratio of the raw tobacco;
The recipe determination method of claim 1, comprising:
3. The recipe determining method according to claim 2, wherein in the step of calculating the mixing ratio of the raw tobacco, the value of the second variable that minimizes the objective function is calculated as the heating temperature of the raw tobacco.
3. In the step of setting the error, the error is set based on a temperature function, which is prepared in advance for each flavor component and indicates the relationship between the heating temperature of the raw tobacco and the amount of the flavor component generated. Or the recipe determination method as described in 3.
The recipe determination method according to any one of claims 2 to 4, wherein, in the step of setting the objective function, the objective function is set using a method of least squares.
The step of setting the objective function includes setting an objective function in which at least one of weighting the corresponding variable and setting a penalty term for an increase in the corresponding variable is performed according to the purpose of manufacturing the tobacco product. Item 6. The recipe determination method according to any one of items 2 to 5.
The step of determining the mixing ratio and heating temperature of the raw tobacco,
prior to setting the error, setting the heating temperature to a desired heating temperature;
In the step of setting the error, when the product tobacco in which the mixture ratio of the raw tobacco is set to an arbitrary value is heated at the heating temperature set in the step of setting the heating temperature, the product tobacco is generated. determining the mixing ratio of the raw tobacco so that the component ratio of the aroma components to be contained in the heated aroma to be heated falls within a predetermined allowable range;
The recipe determination method according to claim 2.
The mixing ratio and heating temperature of the tobacco raw materials that, when the tobacco product to be manufactured is heated, the ratio of the aroma components contained in the heated aroma generated by the tobacco product to be produced falls within a predetermined allowable range. A recipe determination device having a determination unit that determines the
A recipe determination program for causing a computer to function as the recipe determination device according to claim 8,
A recipe determination program for causing a computer to function as the determination unit.