WO2023188074A1 - Apparatus for manufacturing flavor rod to be used for non-combustion heating-type flavor inhalation article and method for manufacturing same - Google Patents

Abstract

The present invention provides an apparatus for manufacturing a flavor rod (1), the apparatus being provided with: a first conveyance path (20) through which a flavor sheet (2) is conveyed; a cutting-out section (26) in which a plurality of flavor sheets (2) are formed; a second conveyance path (22) through which a susceptor sheet (6) is conveyed; a third conveyance path (24) in which the first conveyance path (20) joins the second conveyance path (22); a laminating section (36) in which a sheet laminate (10) is formed by disposing the susceptor sheet (6) between the flavor sheets (2); a folding section (40) in which the sheet laminate (10) is folded into an S-shape while the diameter thereof is reduced; a shaping section (42) in which the S-shape sheet laminate (10) is shaped into a filling rod (4) by further reducing the diameter thereof; a wrapping section (44) in which the flavor rod (1) is formed by wrapping a roll paper (8) around the filling rod (4); and a cutting section (46) in which a plurality of flavor rods (1) are formed by cutting the continuous flavor rod (1).

Description

Apparatus and method for manufacturing flavor rods used in non-combustion heating type flavor suction articles

The present invention relates to an apparatus and method for manufacturing flavor rods used in non-combustion heating type flavor suction articles.

Non-combustion heating type flavor suction articles (hereinafter also simply referred to as articles) equipped with a heating material that converts electrical energy into heat are known. When heating an article by causing the heating material to generate heat due to the electrical resistance generated by passing a current directly through the heating material, or by placing the article in an electromagnetic field and generating an induced current in the heating material, The electrical resistance generated by the flow of water may cause the heating material to generate heat, thereby heating the article. In the latter case, the heating material is called a susceptor, and induction heating type tobacco rods in which such a susceptor is arranged are disclosed in Patent Documents 1 and 2.

In Patent Documents 1 and 2, the tobacco rod is formed into a rod shape by converging tobacco sheets. Further, a susceptor segment cut from a continuous susceptor is arranged on the tobacco rod, and the susceptor segment has the shape of a filament, rod, sheet, or band, and has a circular or rectangular cross section. Such tobacco rods have individual susceptor segments arranged within a converging tobacco sheet (in other words, a tobacco substrate).

At this time, the tobacco sheet has partially converged, but has not yet taken the final rod shape. Such partially convergent tobacco sheets may be loosely convergent, which can be of any shape or shape, and may already have a rod shape, but with a lower density, Or it is converged with a large diameter. Placing the susceptor segments within a partially converged tobacco sheet facilitates insertion of the susceptor segments. It is further stated that since the tobacco sheet is already partially converged, the position of the susceptor segment within the tobacco rod is well defined.

Patent No. 6843074 Patent No. 6789983

However, the susceptor segments described in Patent Documents 1 and 2 are plate-shaped or rod-shaped in the tobacco rod, and the tobacco sheets are loosely converged in order to insert the susceptor segments. Therefore, there is a risk that the susceptor segment may move within the tobacco rod. Movement of the susceptor segment within the electromagnetic field causes fluctuations in the induced current generated in the susceptor segment.

Furthermore, due to the movement of the susceptor segments, variations may occur in the manner of contact between the tobacco sheet and the susceptor segments. The variation in the contact mode and the variation in the induced current cause variation in the heating distribution in the tobacco rod. Furthermore, in the tobacco rods described in Patent Documents 1 and 2, the tobacco sheet around the plate-shaped or rod-shaped susceptor segment is heated first, so that the temperature is quickly uniform throughout the entire cross-section of the tobacco rod. It is difficult to heat tobacco sheets.

This causes further variation in heating distribution in the tobacco rod. Tobacco rods filled with tobacco sheets, in other words, variations in heating distribution in flavor rods filled with flavor sheets (including cases containing flavors other than tobacco) are determined by the amount of flavor components volatilized from the flavor sheets and the amount of aerosol produced. As a result, it may be difficult to efficiently provide a constant flavor to users.

The present invention has been made in view of such problems, and provides a flavor rod manufacturing device and a flavor rod used in a non-combustion heating type flavor suction article, which can efficiently and quantitatively supply flavor components to users. The purpose is to provide a manufacturing method.

In order to achieve the above object, the flavor rod manufacturing apparatus of the present invention is a flavor rod manufacturing apparatus used for a non-combustion heating type flavor suction article, wherein the flavor rod is made of a plurality of flavor sheets containing flavor components. , a filling rod in which each flavor sheet is folded in the width direction intersecting the longitudinal direction to reduce its diameter, a susceptor sheet that is arranged along the axial direction of the filling rod and heats each flavor sheet by induction, and a filling rod. The manufacturing device includes a first conveyance path for conveying a continuous flavor sheet, and a process of conveying the flavor sheet in the first conveyance path, and a manufacturing device that strips the flavor sheet in the longitudinal direction thereof. A cutting section that cuts to form a plurality of flavor sheets, a second conveyance path that conveys continuous susceptor sheets, a third conveyance path where the first conveyance path and the second conveyance path merge, and a third conveyance path. A susceptor sheet is arranged between each flavor sheet and laminated to form a continuous sheet laminate. a folding section that extends the diameter, a forming section that further reduces the diameter of the S-shaped sheet stack that has passed through the folding section and forms it into a continuous filling rod, and wrapping paper around the continuous filling rod to form a continuous flavor rod. and a cutting section that cuts the continuous flavor rod to form a plurality of flavor rods.

Further, the method for producing a flavor rod of the present invention is a method for producing a flavor rod used in a non-combustion heating type flavor suction article, and the flavor rod includes a plurality of flavor sheets containing flavor components, and each flavor sheet is attached to the flavor rod. It includes a filling rod that is folded in the width direction that intersects with the longitudinal direction to reduce the diameter, a susceptor sheet that is arranged along the axial direction of the filling rod and heats each flavor sheet by induction, and a wrapping paper that is wrapped around the filling rod. , the manufacturing method includes a first sheet supply step of supplying and conveying a continuous flavor sheet, and in the process of conveying the flavor sheet, cutting the flavor sheet into strips in the longitudinal direction to form a plurality of flavor sheets. a cutting step for forming, a second sheet supply step for supplying and conveying continuous susceptor sheets, and a susceptor sheet supplied in the second sheet supply step between each flavor sheet supplied in the first sheet supply step; a stacking step of arranging and stacking the filling rods to form a continuous sheet laminate; a folding step of folding the continuous sheet laminate into an S-shape in a vertical cross-sectional view of the filling rod and reducing its diameter; a forming step in which the laminate is further reduced in diameter to form a continuous filling rod; a wrapping step in which the continuous filling rod is wrapped with wrapping paper to form a continuous flavor rod; and a wrapping step in which the continuous flavor rod is cut to form a continuous flavor rod. and cutting to form flavor rods.

A flavor suction article using the flavor rod produced by the above-described production apparatus and production method can efficiently and quantitatively supply flavor components to the user.

It is a conceptual diagram of a flavor rod. FIG. 1 is a schematic diagram of a flavor rod manufacturing apparatus. It is a flowchart explaining the manufacturing method of a flavor rod. FIG. 3 is a schematic diagram of a cutting section. It is a conceptual diagram of a flavor sheet after cutting. FIG. 3 is a schematic diagram of a phase change section. FIG. 2 is a schematic diagram of a turning section, a preforming section, and a lamination section. FIG. 3 is a cross-sectional view of a preformed susceptor sheet. FIG. 3 is a schematic diagram of a prefold section. It is a schematic diagram of a 1st folding guide. It is a schematic diagram of a 2nd folding guide. FIG. 3 is a schematic diagram of a fold-in section. FIG. 3 is a view of the inlet portion of the rotor tube viewed from the conveyance direction of the sheet stack. FIG. 3 is a view of the outlet portion of the rotor tube viewed from the conveying direction of the sheet stack. FIG. 3 is a schematic diagram of the molding section. FIG. 3 is a cross-sectional view of the forming roller viewed from the direction in which the filling rod is conveyed. FIG. 3 is a schematic diagram of a molding section according to another embodiment; FIG. 3 is a cross-sectional view of the forming guide viewed from the filling rod conveyance direction. FIG. 2 is a cross-sectional view of a flavor rod according to a modification of FIG. 1;

1. Flavor Rod FIG. 1 shows a conceptual diagram of a flavor rod 1. The flavor rod 1 includes a plurality of (four in FIG. 1) flavor sheets 2 containing flavor components. The filling rod 4 is formed by folding each flavor sheet 2 in the width direction X intersecting the longitudinal direction Y to reduce the diameter thereof. In addition, since the longitudinal direction Y is the same as the conveyance direction of the flavor sheet 2 and the axial direction of the filling rod 4, it may be described as the conveyance direction Y and the axial direction Y.

A susceptor sheet 6 that heats each flavor sheet 2 by induction is arranged on the filling rod 4 along its axial direction Y. The susceptor sheet 6 is a heating material that converts electrical energy into heat, has conductivity, and is made of metal such as aluminum, for example. The susceptor sheet 6 generates an induced current by being placed in an electromagnetic field, generates heat due to the electrical resistance generated by the flow of the induced current, heats each flavor sheet 2 constituting the flavor rod 1, and aerosolizes the flavor components. volatilize with

A continuous flavor rod 1 is formed by wrapping the wrapping paper 8 around the filling rod 4 formed in this way. The continuous flavor rod 1 is cut into a plurality of flavor rods 1, and each flavor rod 1 is used as a flavor segment constituting a non-combustion heated flavor suction article. This article with flavor segments is attached to a device (flavor inhaler) that creates an electromagnetic field. When the user sucks the article, the flavor components of each flavor sheet 2 heated and volatilized by the susceptor sheet 6 are supplied to the user.

Here, the susceptor sheet 6 is arranged between each flavor sheet 2 and is laminated with each flavor sheet 2 to form a sheet laminate 10. The filling rod 4 is formed by folding the sheet laminate 10 in the width direction X to reduce its diameter. Specifically, the filling rod 4 is formed by folding the sheet laminate 10 into an S-shape in a vertical cross-sectional view (hereinafter also simply referred to as a vertical cross-sectional view) of the filling rod 4 while reducing its diameter.

2. Flavor Rod Manufacturing Apparatus and Manufacturing Method FIG. 2 shows a schematic diagram of the flavor rod 1 manufacturing apparatus, and FIG. 3 shows a flowchart illustrating the flavor rod 1 manufacturing method. The manufacturing apparatus includes a first conveyance path 20 that conveys the flavor sheet 2, a second conveyance path 22 that conveys the susceptor sheet 6, and a third conveyance path 24 where the first conveyance path 20 and the second conveyance path 22 merge. Equipped with.

In the first conveyance path 20, a liquid addition section 25, a cutting section 26, a particle supply section 28, and a phase change section 30 are arranged in order from the upstream side in the conveyance direction of the flavor sheet 2. A direction changing section 32 and a preforming section 34 are arranged in the second conveyance path 22 in this order from the upstream side in the conveyance direction of the susceptor sheet 6. The third conveyance path 24 includes, in order from the upstream side of the object to be conveyed, a lamination section 36 for forming the sheet stack 10, a preliminary folding section 38, a folding section 40, and a forming section 42 for the sheet stack 10. A wrapping section 44 of the filling rod 4 and a cutting section 46 of the continuous flavor rod 1 are arranged.

(1) First sheet supply step S1
When manufacturing of the flavor rod 1 is started, continuous flavor sheets 2 are supplied to the first conveyance path 20.
(2) Second sheet supply step S2
When manufacturing of the flavor rod 1 is started, the continuous susceptor sheet 6 is supplied to the second conveyance path 22. Preferably, the susceptor sheet 6 whose sheet width in the width direction X is equal to or larger than the diameter of the filling rod 4 is supplied to the second conveyance path 22 .

(3) Liquid addition step S3
The liquid addition section 25 adds a liquid as a functional agent to the flavor sheet 2. Functional agents include aerosol sources that aerosolize flavor components (in other words, aerosol formers, e.g., glycerin, PG), flavoring agents (e.g., menthol, vanillin), and other components (e.g., alkaloids, nicotine, nicotine salts). including one or more mixtures. Furthermore, a binder for binding the fibers of the flavor sheet 2, a filler to be placed between the fibers, etc. may be added to the flavor sheet 2. These functional agents can be dissolved or suspended in a solvent (for example, water, ethanol) and added to the flavor sheet 2, if necessary.

Binders include polysaccharides such as guar gum, gellan gum, carrageenan, alginate, and pectin, modified cellulose such as HPMC, HPC, and CMC, unmodified cellulose, modified starch, unmodified starch, and proteins such as collagen. can be mentioned. Examples of fillers include metal oxides such as calcium carbonate and magnesium hydroxide, bleaching agents, and unbleached wood pulp.
(4) Cutting step S4
FIG. 4 shows a schematic diagram of the cutting section 26. FIG. 4 is a side view of the first conveyance path 20. The cutting section 26 includes a slitter 48, and the slitter 48 includes a plurality of disk-shaped knives 50 arranged in parallel in the width direction X, and a blade receiving portion 52 of each knife 50. The slitter 48 cuts the flavor sheet 2 into strips in the longitudinal direction Y using each knife 50 during the conveyance process of the flavor sheet 2 in the first conveyance path 20, and cuts the flavor sheet 2 into a plurality of (for example, four) flavor sheets 2. form.

(5) Particle supply step S5
FIG. 5 shows a conceptual diagram of the flavor sheet 2 after cutting. As shown in the second stage process of FIG. 5, the particle supply section 28 supplies each cut flavor sheet 2 with a large number of particles 54 containing flavor components and tobacco extract, or which are crushed tobacco products. is supplied by a supply device not shown. Alternatively, as shown in the third stage process in FIG. 5, each flavor sheet 2 after the particles 54 have been supplied may be pressed with a nip roll (not shown) to embed the particles 54 in each flavor sheet 2 ( Particle immobilization process P1). By performing the particle immobilization process P1, the particles 54 can be immobilized on each flavor sheet 2.

(6) Phase change step S6
FIG. 6 shows a schematic diagram of the phase change section 30. FIG. 6 is a side view of the first conveyance path 20. The phase change section 30 is a plurality of phase change sections (3 in FIG. 6) extending in the width direction 2) pass bar 56. One of the flavor sheets 2 is conveyed along a conveyance roller 58 provided on the first conveyance path 20. The remaining flavor sheets 2 are conveyed while contacting the passport bar 56, respectively. As a result, the respective flavor sheets 2 are displaced from each other in the transport direction Y.

Since the flavor sheet 2 is continuously conveyed in the first conveyance path 20, when the roll of flavor sheet 2 supplied to the first conveyance path 20 runs out, a new roll is added. At this time, in order to continuously supply the flavor sheet 2, a seam between the old and new rolls is formed in the flavor sheet 2. This seam is formed in each flavor sheet 2 after being cut, and when these seams overlap when forming the sheet laminate 10, the thickness of a portion of the sheet laminate 10 becomes extremely large. The phase change section 30 prevents the seams of the flavor sheets 2 from overlapping in the sheet stack 10 by changing the phase of each flavor sheet 2 in the conveyance direction.

(7) Direction change step S7
FIG. 7 shows a schematic diagram of the redirection section 32, the preform section 34, and the lamination section 36. The direction change section 32 includes a direction change pole 60 erected in a direction intersecting the first and second conveyance paths 20 and 22. The direction changing pole 60 changes the conveyance direction (vertical direction, in other words, vertical direction) of the susceptor sheet 6 to the horizontal direction along the first conveyance path 20 . During the conveyance process, the susceptor sheet 6 contacts the direction change pole 60 to change its direction, and is also changed to a posture in which its width direction X is the vertical direction. Thereby, the susceptor sheet 6 can be joined to each flavor sheet 2 during the conveyance process.

(8) Preforming step S8
FIG. 8 shows a cross-sectional view of the preformed susceptor sheet 6. As shown in FIG. 7, preform section 34 includes press rollers 62. As shown in FIG. The press roller 62 is composed of a pair of rollers 62a that are arranged upright at an angle with respect to the vertical direction. The susceptor sheet 6 that has passed through the gaps between the rollers 62a is curved in its thickness direction. Specifically, as shown in FIG. 8, the susceptor sheet 6 is curved outward in the thickness direction with its upper and lower ends facing in opposite directions.

(9) Lamination step S9
The stacking section 36 is arranged in the third conveyance path 24 and stacks the susceptor sheets 6 between each flavor sheet 2 to form a continuous sheet stack 10. Specifically, as shown in FIG. 7, the laminated section 36 includes a plurality of (four in FIG. 7) vertical poles 64 vertically arranged. Each flavor sheet 2 comes into contact with each vertical pole 64 during the conveyance process, so that its posture is changed so that the width direction X becomes the vertical direction, similarly to the susceptor sheet 6 (position change process P2). By performing the posture change process P2, it becomes possible to merge each flavor sheet 2 with the susceptor sheet 6 to form the sheet stack 10.

At this time, the susceptor sheet 6 is conveyed through the gap located at the center in the parallel direction of the vertical poles 64 among the gaps between the adjacent vertical poles 64. Thereby, the susceptor sheet 6 is positioned at the center of the sheet stack 10 in the thickness direction. Note that, before the sheet laminate 10 is formed, the susceptor sheet 6 may be attached to the adjacent flavor sheet 2 with glue (attachment process P3). When performing the pasting process P3, the susceptor sheet 6 is fixed at a central position in the thickness direction of the sheet laminate 10. Thereby, positional displacement of the susceptor sheet can be reliably prevented.

(10) Preliminary folding step S10
FIG. 9 shows a schematic diagram of the prefold section 38. The preliminary folding section 38 curves the sheet stack 10 in its thickness direction during the conveyance process of the sheet stack 10 in the third conveyance path 24 . Specifically, the preliminary folding section 38 includes a first folding guide 66 and a second folding guide 68 in this order from the upstream side in the conveyance direction.

10 shows a schematic diagram of the first folding guide 66, and FIG. 11 shows a schematic diagram of the second folding guide 68. Each of these figures is a view seen from the conveyance direction of the sheet stack 10. The first folding guide 66 has a pair of first guide members 66a and 66b that press the sheet stack 10 in its thickness direction. The second folding guide 68 includes the aforementioned first guide members 66a, 66b and a pair of second guide members 68a, 68b that press the sheet stack 10 in the width direction X thereof. The sheet stack 10 sequentially passes between each of the first guide members 66a and 66b and between each of the second guide members 68a and 68b, thereby forming a Z-shape, which is a pre-stage of an S-shape, in a longitudinal cross-sectional view. It becomes a habit.

(11) Folding step S11
FIG. 12 shows a schematic diagram of the folding section 40. The folding section 40 reduces the diameter of the continuous sheet stack 10 while folding it into an S-shape when viewed in longitudinal section. Specifically, the folding section 40 includes a cylindrical rotor tube 70 whose inner diameter is gradually reduced from an inlet portion 70a toward an outlet portion 70b. The rotor tube 70 rotates and receives the sheet stack 10 that has passed through the preliminary folding section 38, thereby folding the Z-shaped sheet stack 10 into an S-shape in a longitudinal cross-sectional view.

13 shows a view of the inlet portion 70a of the rotor tube 70 as seen from the conveyance direction of the sheet stack 10, and FIG. 14 shows a view of the outlet portion 70b of the rotor tube 70 as seen from the conveyance direction of the sheet stack 10. show. Both ends of the Z-shaped sheet stack 10 in the width direction X contact the inner circumferential surface of the entrance portion 70a. Therefore, when the rotor tube 70 rotates in the direction of the arrow in the figure, both ends of the sheet stack 10 in the width direction . Further, since the exit portion 70b has a smaller diameter than the entrance portion 70a, the sheet stack 10 is folded into an S-shape and reduced in diameter at the exit portion 70b.

(12) Molding step S12
FIG. 15 shows a schematic diagram of the forming section 42. The forming section 42 further reduces the diameter of the S-shaped sheet stack 10 that has passed through the folding section 40 and forms it into a continuous filling rod 4. Specifically, the forming section 42 includes a plurality of forming rollers 72 (eight pairs in FIG. 15) consisting of an upper roller 72a and a lower roller 72b, and a plurality of conveying rollers 76 around which an endless garniture belt 74 is wound. Equipped with. The upper roller 72a and the lower roller 72b are each rotatably supported, and rotate as the sheet stack 10 moves while sandwiching the sheet stack 10 folded into an S-shape.

FIG. 16 shows a cross-sectional view of the forming roller 72 viewed from the direction in which the filling rod 4 is conveyed. The sheet stack 10 folded into an S-shape is covered and compacted by the garniture belt 74, and travels together with the garniture belt 74 between the upper roller 72a and the lower roller 72b. As a result, the sheet laminate 10 is compacted into an S-shape, reduced in diameter, and formed into the filling rod 4.

FIG. 17 shows a schematic diagram of a forming section 42 according to another embodiment. In the case of this embodiment, instead of the forming roller 72 in FIG. 15, the forming section 42 is a cylinder whose inner diameter is gradually reduced from the upstream side in the conveying direction of the sheet laminate 10 toward the downstream side in the conveying direction. The molding guide 80 includes a first tongue 78 having a shape, and a forming guide 80 including an upper guide 80a and a lower guide 80b. Further, the forming section 42 includes a plurality of conveyance rollers 76 around which an endless garniture belt 74 is wound, as in the case of FIG. 15 .

The sheet stack 10 that has passed through the rotor tube 70 is reduced in diameter by passing through the first tongue 78, and then passes through the forming guide 80. At this time, the sheet stack 10 is divided into an upper guide 80a and a lower guide 80b. The filling rod 4 is compacted and reduced in diameter. The shaped filling rod 4 is conveyed towards the second tongs 82 which are placed in the wrapping section 44.

FIG. 18 shows a cross-sectional view of the forming guide 80 viewed from the direction in which the filling rod 4 is conveyed. A shim 84 is arranged in the gap between the upper guide 80a and the lower guide 80b. By adjusting the thickness of the shim 84, the distance between the upper guide 80a and the lower guide 80b is adjusted, and thus the degree of diameter reduction of the filling rod 4 is adjusted (diameter reduction adjustment process P4). By performing the diameter reduction adjustment process P4, it is possible to form the filling rod 4 that is more loosely compacted than in the case of FIG. 15.

(13) Wrapping step S13
The wrapping section 44 wraps the wrapper 8 onto the continuous filler rod 4 to form the continuous flavor rod 1. Specifically, as shown in FIG. 17, the wrapping section 44 includes the aforementioned cylindrical second tongs 82, and the second tongs 82 have an inner diameter that gradually decreases toward the downstream side in the conveyance direction of the filling rod 4. The wrapping paper 8 is fed into the second tongs 82. The filling rod 4 that has passed through the second tongs 82 is wrapped with wrapping paper 8 and further compacted to reduce its diameter. Thereby, a continuous flavor rod 1 is formed.

(14) Cutting step S14
The cutting section 46 cuts the continuous flavor rod 1 to form individual flavor rods 1 and the production of the flavor rod 1 is completed. The formed flavor rod 1 constitutes the flavor segment of the article. By combining this flavor segment with other separately manufactured segments, a non-combustion heated article is formed.

As described above, the flavor rod 1 manufacturing apparatus of the present embodiment includes the first, second, and third conveyance paths 20, 22, and 24, at least the aforementioned cutting section 26, lamination section 36, folding section 40, and forming It includes a section 42, a wrapping section 44, and a cutting section 46. Moreover, the method for manufacturing the flavor rod 1 of this embodiment includes each step corresponding to each of the above sections. As a result, a sheet laminate 10 in which each flavor sheet 2 and susceptor sheet 6 are laminated is formed in advance, and the filling rod 4 is formed by folding this sheet laminate 10 into an S-shape in a longitudinal cross-sectional view to reduce the diameter. , the flavor rod 1 is formed from this filling rod 4.

In the flavor rod 1 thus formed, the susceptor sheet 6 is folded into an S-shape in close contact with each flavor sheet 2. This S-shape forms two curved portions in the susceptor sheet 6 in a longitudinal cross-sectional view. Moreover, since this S-shape is a point-symmetrical shape with the radial center of the filling rod 4 as a point of symmetry in a longitudinal cross-sectional view, the center of gravity of the susceptor sheet 6 is positioned approximately at the radial center of the filling rod 4. Therefore, movement of the susceptor sheet 6 in the flavor rod 1 is suitably regulated. In particular, by further reducing the diameter of the sheet stack 10 folded into an S-shape in the forming section 42, the folded sheet stack 10 is compacted, making the movement of the susceptor sheet 6 in the flavor rod 1 even more suitable. regulated by.

Therefore, fluctuations in the induced current in the susceptor sheet 6 due to movement of the susceptor sheet 6 are suppressed, furthermore, variations in the contact mode between each flavor sheet 2 and the susceptor sheet 6 are suppressed, and as a result, the heating distribution in the flavor rod 1 is suppressed. Variations are suppressed. Further, the susceptor sheet 6 is in the form of a sheet and is in surface contact with each flavor sheet 2 over a wide range, so that each flavor sheet 2 is heated quickly and at a uniform temperature over a wide range.

Thereby, variations in the heating distribution in the flavor rods 1 are further effectively suppressed, and each flavor sheet 2 can be heated even more efficiently by the susceptor sheet 6. Therefore, fluctuations in the flavor components volatilized from each flavor sheet 2 and the amount of aerosol produced can be suppressed, and the flavor suction article using this flavor rod 1 can efficiently and quantitatively supply flavor components to the user. do.

Further, the susceptor sheet 6 whose sheet width is equal to or larger than the diameter of the filling rod 4 is supplied to the second conveyance path 22 in the second sheet supply step S2. Thereby, when the sheet laminate 10 is folded into an S-shape, a large contact area of the susceptor sheet 6 with each flavor sheet 2 can be ensured. Therefore, each flavor sheet 2 can be heated over a wide range more quickly and at a uniform temperature, and flavor components can be supplied to the user more efficiently and quantitatively.

Furthermore, by providing the preforming section 34, the susceptor sheet 6 is curved in the thickness direction in advance in the preforming step S8. By preforming the susceptor sheet 6 in this way, even if the susceptor sheet 6 is made of a material that is difficult to fold, such as metal, the sheet stack 10 including the susceptor sheet 6 can be reliably folded in the folding step S11. can.

Furthermore, by providing the phase change section 30 between the cutting section 26 and the lamination section 36, the respective flavor sheets 2 are displaced from each other in the conveyance direction in the phase change step S6. Thereby, it is possible to prevent the seams of the flavor sheets 2 from overlapping in the sheet laminate 10. Therefore, it is possible to prevent displacement of the susceptor sheet 6 due to overlapping of the seams of the flavor sheets 2.

Furthermore, the lamination section 36 positions the susceptor sheet 6 at the center of the sheet laminate 10 in the thickness direction Z in the lamination step S9. Thereby, the heat generated by the susceptor sheet 6 can be evenly transmitted to each flavor sheet 2, so that flavor components can be volatilized from each flavor sheet 2 even more efficiently.

Additionally, a preliminary folding section 38 is provided between the lamination section 36 and the folding section 40. In the preliminary folding step S10, the preliminary folding section 38 curves the sheet stack 10 in the thickness direction Z to form a Z-shape, which is a pre-form of an S-shape, in a longitudinal cross-sectional view. By preliminarily folding and creasing the sheet laminate 10 in this manner, the sheet laminate 10 can be easily and reliably folded into an S-shape.

Furthermore, the folding section 40 includes a cylindrical rotor tube 70 whose inner diameter is gradually reduced from the inlet portion 70a toward the outlet portion 70b. In the folding step S11, the rotor tube 70 rotates and receives the sheet stack 10 that has passed through the preliminary folding section 38, thereby changing the Z-shaped sheet stack 10 into an S-shape in a longitudinal cross-sectional view. The diameter is reduced while folding. Thereby, the sheet stack 10 can be folded into an S-shape using a simple mechanism of just bringing the sheet stack 10 into contact with the inner peripheral surface of the rotating rotor tube 70.

Further, the forming section 42 includes a forming roller 72 having an upper roller 72a and a lower roller 72b that are rotatably supported, respectively, and a garniture belt 74 that runs between the upper roller 72a and the lower roller 72b. The sheet stack 10 folded into an S-shape by passing through the folding section 40 is covered with a garniture belt 74 and is reduced in diameter between an upper roller 72a and a lower roller 72b together with the garniture belt 74 in a forming step S12. It runs while being compacted. Thereby, a highly hard flavor rod 1 in which the susceptor sheet 6 and each flavor sheet 2 are in close contact can be formed.

Further, the forming section 42 of another form includes a first tongue 78 whose inner diameter is gradually reduced toward the downstream side in the conveying direction of the sheet stack 10, and an upper guide 80a whose distance from each other can be adjusted. The forming guide 80 includes a lower guide 80b, and a garniture belt 74 that runs between the upper guide 80a and the lower guide 80b. The sheet stack 10 folded into an S-shape by passing through the folding section 40 passes through the first tongs 78 in forming step S12.

Thereafter, the sheet stack 10 is covered by the garniture belt 74 and runs together with the garniture belt 74 between the upper guide 80a and the lower guide 80b while being compacted while being reduced in diameter. In this case, by performing the diameter reduction adjustment process P4, it is possible to form a relatively loosely compacted flavor rod 1. Therefore, it is possible to form the flavor rod 1 in which the susceptor sheet 6 and each flavor sheet 2 are in close contact with each other and the ventilation resistance is reduced.

This concludes the description of the embodiment, but the embodiment described above is not limited and can be modified in various ways without departing from the spirit. For example, the apparatus for manufacturing the flavor rod 1 described above is one embodiment, and the apparatus configuration is not limited to the described content. For example, the liquid addition section 25 described above is installed in front of the cutting section 26 in the conveyance path of the flavor sheet 2. This is preferable because the liquid can be added all at once to the entire flavor sheet 2 before cutting.

However, the present invention is not limited to this, and the liquid addition section 25 may be installed after the cutting section 26 in the conveyance path of the flavor sheet 2. In this case, it is possible to add liquid only to a specific flavor sheet 2 among the cut flavor sheets 2. For example, it is possible to adjust whether or not liquid is added to each flavor sheet 2, such as adding liquid to flavor sheets 2 adjacent to the susceptor sheet 6, but not adding liquid to flavor sheets 2 that are not adjacent to the susceptor sheet 6. can.

Moreover, the flavor rod 1 is not limited to the filling form of the embodiment. Specifically, in the case shown in FIG. 1, the porosity of the flavor rod 1 is approximately 0%, in other words, the filling rate of the sheet laminate 10 in the flavor rod 1 is approximately 100%. The porosity of the flavor rod 1 is calculated by the following formula, where A: the cross-sectional area in the thickness direction of each flavor sheet 2, B: the cross-sectional area in the thickness direction of the susceptor sheet 6, and C: the longitudinal cross-sectional area of the flavor rod 1. be done.
Porosity (%) = 100-{(A+B)/C}×100

FIG. 19 shows a cross-sectional view of the flavor rod 1 according to a modification of FIG. 1. As shown in FIG. 19, by making the thickness of each flavor sheet 2 smaller than that in FIG. 1, air channels 12 are formed in the flavor rod 1 when the sheet stack 10 is folded into an S-shape. . In this case, the porosity of the flavor rod 1 will be at least greater than 0, preferably 10% or more and less than 80%.

In the flavor rod 1 in which such an air channel 12 is present, it is preferable that each flavor sheet 2 and susceptor sheet 6 have the same sheet width. Thereby, each flavor sheet 2 can be efficiently heated by the susceptor sheet 6. Moreover, the sheet width of the susceptor sheet 6 may be larger than the sheet width of each flavor sheet 2. As a result, the sheet width of the susceptor sheet 6 can have a margin, so even if a positional shift occurs in each flavor sheet 2 or susceptor sheet 6 when the sheet stack 10 is folded into an S-shape, It is difficult to form a region (non-contact region) where each flavor sheet 2 does not contact the susceptor sheet 6.

On the other hand, the sheet width of the susceptor sheet 6 may be made larger than the sheet width of each flavor sheet 2, and the above-mentioned non-contact portion may be intentionally formed. In this case, the manner in which each flavor sheet 2 is heated by the susceptor sheet 6 can be controlled by adjusting the area of the non-contact portion. Specifically, the portion of each flavor sheet 2 that is in contact with the susceptor sheet 6 is rapidly heated, and flavor components are rapidly delivered to the user. On the other hand, each flavor sheet 2 near the aforementioned non-contact area is heated with a delay and delivered to the user at the end of the number of suctions (puffs) allowed for the article.

This makes it possible to supply flavor components to the user more quantitatively from the initial stage to the final stage of puffing. Furthermore, the flavor segment formed from the flavor rod 1 described above can be used in various flavor suction articles in combination with other segments.

1 Flavor rod 2 Flavor sheet 4 Filling rod 6 Susceptor sheet 8 Wrapping paper 10 Sheet laminate 20 First conveyance path 22 Second conveyance path 24 Third conveyance path 26 Cutting section 30 Phase change section 34 Preforming section 36 Lamination section 38 Preliminary folding Section 40 Folding section 42 Forming section 44 Wrapping section 46 Cutting section 70 Rotor tube 70a Inlet section 70b Outlet section 72 Forming roller 72a Upper roller 72b Lower roller 74 Garniture belt 78 First tongs
80 Forming guide 80a Upper guide 80b Lower guide S1 First sheet supply step S2 Second sheet supply step S4 Cutting step S6 Phase change step S8 Preforming step S9 Lamination step S10 Preliminary folding step S11 Folding step S12 Forming step S13 Wrapping step S14 Cutting step P4 Diameter reduction adjustment process X Width direction Y Longitudinal direction, axial direction, conveyance direction Z Thickness direction

Claims (18)

1. An apparatus for manufacturing flavor rods used in non-combustion heating type flavor suction articles, comprising:
   The flavor rod is
   multiple flavor sheets containing flavor components;
   a filling rod in which each of the flavor sheets is folded in a width direction intersecting the longitudinal direction to reduce the diameter;
   a susceptor sheet arranged along the axial direction of the filling rod and heating each of the flavor sheets by induction;
   a wrapping paper wrapped around the filling rod;
   a first conveyance path that conveys the continuous flavor sheet;
   a cutting section that cuts the flavor sheet into strips along its longitudinal direction to form a plurality of flavor sheets in the process of conveying the flavor sheet in the first conveyance path;
   a second conveyance path that conveys the continuous susceptor sheet;
   a third conveyance path where the first conveyance path and the second conveyance path merge;
   a lamination section that is disposed on the third conveyance path and that arranges and laminates the susceptor sheet between each of the flavor sheets to form a continuous sheet laminate;
   a folding section that reduces the diameter of the continuous sheet laminate while folding it into an S-shape in a longitudinal cross-sectional view of the filling rod;
   a forming section that further reduces the diameter of the S-shaped sheet laminate that has passed through the folding section and forms it into the continuous filling rod;
   a wrapping section for wrapping the wrapping paper around the continuous filler rod to form the continuous flavor rod;
   and a cutting section that cuts the continuous flavor rod to form a plurality of flavor rods.
2. The flavor rod manufacturing apparatus according to claim 1, wherein the second conveyance path is supplied with the susceptor sheet whose sheet width in the width direction intersecting the longitudinal direction of the susceptor sheet is equal to or larger than the diameter of the filling rod. .
3. The flavor rod manufacturing apparatus according to claim 2, wherein the second conveyance path includes a preforming section that curves the susceptor sheet in its thickness direction.
4. The flavor rod manufacturing apparatus according to claim 3, further comprising a phase changing section between the cutting section and the lamination section that shifts the positions of the flavor sheets from each other in the conveying direction.
5. The flavor rod manufacturing apparatus according to claim 4, wherein the laminated section positions the susceptor sheet at the center in the thickness direction of the sheet laminate.
6. A preliminary folding section is provided between the laminated section and the folding section for curving the sheet laminate in its thickness direction and shaping it into a Z-shape, which is a pre-stage of an S-shape in the longitudinal cross-sectional view. The flavor rod manufacturing apparatus according to claim 5.
7. The folding section includes a cylindrical rotor tube whose inner diameter gradually decreases from its inlet to its outlet,
   The rotor tube rotates and receives the sheet stack that has passed through the preliminary folding section, thereby reducing the diameter of the sheet stack while folding the Z-shaped sheet stack into an S-shape in the vertical cross-sectional view. The flavor rod manufacturing apparatus according to claim 6.
8. The molding section is
   a forming roller having an upper roller and a lower roller each rotatably supported;
   a garniture belt running between the upper roller and the lower roller,
   The sheet stack folded into an S-shape by passing through the folding section is covered with the garniture belt and compacted together with the garniture belt while being reduced in diameter between the upper roller and the lower roller. The flavor rod manufacturing apparatus according to claim 7, which travels.
9. The molding section is
   a tongue whose inner diameter gradually decreases toward the downstream side in the conveyance direction of the sheet laminate;
   a molded guide having an upper guide and a lower guide whose distance from each other can be adjusted;
   a garniture belt running between the upper guide and the lower guide,
   After passing through the tongs, the sheet stack folded into an S-shape by passing through the folding section is covered with the garniture belt and compresses the space between the upper guide and the lower guide together with the garniture belt. 8. The flavor rod manufacturing apparatus according to claim 7, wherein the flavor rod travels while being compacted while being diameter-shaped.
10. A method for producing a flavor rod used in a non-combustion heating type flavor suction article, the method comprising:
    The flavor rod is
    multiple flavor sheets containing flavor components;
    a filling rod in which each of the flavor sheets is folded in a width direction intersecting the longitudinal direction to reduce the diameter;
    a susceptor sheet arranged along the axial direction of the filling rod and heating each of the flavor sheets by induction;
    a wrapping paper wrapped around the filling rod;
    a first sheet supplying step of supplying and conveying the continuous flavor sheet;
    a cutting step of cutting the flavor sheet into strips along its longitudinal direction to form a plurality of flavor sheets in the process of conveying the flavor sheet;
    a second sheet supplying step of supplying and conveying the continuous susceptor sheet;
    a laminating step of arranging and laminating the susceptor sheet supplied in the second sheet supplying step between each of the flavor sheets supplied in the first sheet supplying step to form a continuous sheet laminate;
    a folding step of folding the continuous sheet laminate into an S-shape in a longitudinal cross-sectional view of the filling rod while reducing the diameter;
    a forming step of further reducing the diameter of the S-shaped sheet laminate to form the continuous filling rod;
    wrapping the continuous filling rod with the wrapping paper to form the continuous flavor rod;
    and cutting the continuous flavor rod to form a plurality of flavor rods.
11. The method for producing a flavor rod according to claim 10, wherein the second sheet supplying step supplies the susceptor sheet whose sheet width in a width direction intersecting the longitudinal direction of the susceptor sheet is equal to or larger than the diameter of the filling rod.
12. The method for manufacturing a flavor rod according to claim 11, further comprising a preforming step of curving the susceptor sheet in its thickness direction between the second sheet supplying step and the laminating step.
13. 13. The method for manufacturing a flavor rod according to claim 12, further comprising a phase changing step of shifting the respective flavor sheets from each other in the transport direction between the first and second sheet supplying steps and the laminating step.
14. The method for manufacturing a flavor rod according to claim 13, wherein the laminating step positions the susceptor sheet at the center of the sheet laminate in the thickness direction.
15. Between the laminating step and the folding step, a preliminary folding step is included in which the sheet laminate is curved in its thickness direction to form a Z-shape, which is a pre-stage of an S-shape in the longitudinal cross-sectional view. The method for manufacturing a flavor rod according to claim 14.
16. In the folding step, while rotating the sheet stack that has undergone the preliminary folding step, the Z-shaped sheet stack is folded into an S-shape in the vertical cross-sectional view while reducing its diameter. 16. The method for producing a flavor rod according to 15.
17. 17. The method for producing a flavor rod according to claim 16, wherein in the forming step, the sheet laminate that has been folded into an S-shape through the folding step is further reduced in diameter and compacted to form the filling rod.
18. The method for manufacturing a flavor rod according to claim 17, wherein the forming step includes a diameter reduction adjustment process that adjusts the degree of diameter reduction of the filling rod.

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