Classifications

• • A—HUMAN NECESSITIES
  • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
  • A24F—SMOKERS' REQUISITES; MATCH BOXES; SIMULATED SMOKING DEVICES
  • A24F40/00—Electrically operated smoking devices; Component parts thereof; Manufacture thereof; Maintenance or testing thereof; Charging means specially adapted therefor
  • A24F40/40—Constructional details, e.g. connection of cartridges and battery parts
  • A24F40/46—Shape or structure of electric heating means
• • A—HUMAN NECESSITIES
  • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
  • A24D—CIGARS; CIGARETTES; TOBACCO SMOKE FILTERS; MOUTHPIECES OF CIGARS OR CIGARETTES; MANUFACTURE OF TOBACCO SMOKE FILTERS OR MOUTHPIECES
  • A24D1/00—Cigars; Cigarettes
  • A24D1/20—Cigarettes specially adapted for simulated smoking devices
• • H—ELECTRICITY
  • H05—ELECTRIC TECHNIQUES NOT OTHERWISE PROVIDED FOR
  • H05B—ELECTRIC HEATING; ELECTRIC LIGHT SOURCES NOT OTHERWISE PROVIDED FOR; CIRCUIT ARRANGEMENTS FOR ELECTRIC LIGHT SOURCES, IN GENERAL
  • H05B6/00—Heating by electric, magnetic or electromagnetic fields
  • H05B6/64—Heating using microwaves
  • H05B6/72—Radiators or antennas
• • A—HUMAN NECESSITIES
  • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
  • A24F—SMOKERS' REQUISITES; MATCH BOXES; SIMULATED SMOKING DEVICES
  • A24F40/00—Electrically operated smoking devices; Component parts thereof; Manufacture thereof; Maintenance or testing thereof; Charging means specially adapted therefor
  • A24F40/20—Devices using solid inhalable precursors

Definitions

• the present invention relates to a flavor generating article and a flavor inhalation system.
• Flavor generating products for inhaling flavors and the like without burning materials are known (for example, Patent Document 1 and Patent Document 2).
• Patent Document 1 and Patent Document 2 there is known one that has a flavor source that includes tobacco containing volatile components and is heated by microwaves (see Patent Document 3).
• a conductor that generates microwaves is inserted inside the flavor source of the flavor generating article, and microwaves are irradiated from the inside to heat the flavor source.
• the conductor is inserted into the flavor source of the flavor generating article, the flavor source and the conductor come into close contact with each other. For this reason, when the conductor is pulled out of the flavor source after smoking, the components of the heated flavor source may adhere to the conductor, which may require frequent cleaning of the conductor.
• One of the objects of the present invention is to provide a flavor generating article in which the components of the heated flavor source are less likely to adhere to the conductor that generates microwaves.
• a flavor generating article that generates a flavor when heated by microwaves.
• the flavor generating article has a flavor source having a first hole into which a microwave generating antenna can be inserted.
• the flavor source when the microwave generating antenna is inserted into the first hole, the flavor source does not come into close contact with the microwave generating antenna, as compared to when the flavor source does not have the first hole. This makes it difficult for the components of the heated flavor source to adhere to the microwave generating antenna.
• the second aspect is the first aspect, wherein the radius of the first hole is equal to or greater than the radius of the microwave generating antenna.
• the flavor source when the microwave generating antenna is inserted into the first hole, the flavor source is prevented from being pressed against the microwave generating antenna. Specifically, the flavor source is separated from the microwave generating antenna, or even if it comes into contact with the microwave generating antenna, it is not pressed strongly against the microwave generating antenna. This makes it even more difficult for the components of the heated flavor source to adhere to the microwave generating antenna.
• the third aspect is the first or second aspect, wherein the length of the first hole is at least half the length of the microwave generating antenna.
• more than half of the top of the microwave generating antenna can be inserted into the first hole, so microwaves can be efficiently transmitted to the flavor source and sufficient flavor can be generated. If the length of the first hole is shorter than half the length of the microwave generating antenna, the entire range within half the length from the top of the microwave generating antenna cannot be inserted, so microwaves cannot be efficiently transmitted to the flavor source.
• the fourth aspect is based on any one of the first to third aspects, and further includes a non-flavor source sheet that covers the inner surface of the flavor source that defines the first hole.
• the microwave generating antenna inserted into the first hole can be prevented from coming into direct contact with the flavor source, making it even more difficult for components of the heated flavor source to adhere to the microwave generating antenna.
• the fifth aspect is the fourth aspect, wherein the non-flavor source sheet has one or more holes penetrating between its inner surface and its outer surface.
• the flavor generated from the flavor source can pass through the holes in the non-flavor source sheet and flow through the first hole, so that the increase in airflow resistance caused by using the non-flavor source sheet can be suppressed.
• the sixth aspect is based on any one of the first to fifth aspects, and further includes a sheet member that surrounds the outside of the flavor source.
• the flavor source can be integrally joined to other elements, such as a filter, that make up the flavor-generating product using a sheet member.
• the seventh aspect is the sixth aspect, wherein the flavor source is adhered to the sheet member.
• the flavor source can be prevented from moving relative to the sheet member, so even if the microwave generating antenna comes into contact with the flavor source when inserted into the first hole, the position of the flavor source can be prevented from shifting.
• the eighth aspect is the sixth or seventh aspect, wherein the sheet member has one or more holes penetrating between its inner surface and its outer surface.
• outside air can pass through the holes in the sheet member and flow into the flavor-generating product, so that the flavor generated in the flavor source can be delivered to the user more efficiently.
• the ninth aspect is any one of the first to eighth aspects, wherein the flavor source has a second hole that communicates between the first hole and the outer surface of the flavor source.
• outside air can flow into the first hole through the second hole of the flavor source, so that the flavor generated in the flavor source can be delivered to the user more efficiently.
• the tenth aspect is any one of the first to ninth aspects, wherein the flavor source includes one or more flavor source sheets rolled into a cylindrical shape.
• a flavor source having a first hole can be easily created.
• the eleventh aspect is the tenth aspect, in which the flavor source sheet is subjected to a surface area increasing treatment.
• the surface area of the flavor source sheet can be increased compared to when no surface area increasing treatment has been performed, and flavor can be generated more efficiently.
• surface area increasing treatment can include, for example, crimping, embossing, slitting, punching, and the like.
• the twelfth aspect is any one of the first to eleventh aspects, in which the flavor source has a first portion and a second portion that is farther from the first hole than the first portion and closer to the outer periphery than the first portion, and the dielectric constant of the second portion is higher than the dielectric constant of the first portion.
• the dielectric constant of the second portion which is located farther away than the first portion when the microwave generating antenna is inserted into the first hole, is equal to that of the first portion, the first portion will be heated preferentially, and the heating temperature of the second portion will be lower than that of the first portion, which may result in the second portion not being heated sufficiently.
• the dielectric constant of the second portion is higher than that of the first portion, it is possible to prevent the second portion from being more difficult to heat than the first portion.
• a thirteenth aspect is summarized as any one of the first to twelfth aspects, wherein the flavor generating article has an airflow resistance of 40 mmH2O or more and 120 mmH2O or less.
• the thirteenth aspect it is possible to provide a comfortable inhalation experience for the user.
• the airflow resistance is not too high, undesired filtration of the aerosol can be suppressed.
• a flavor inhalation system includes a flavor generating article according to any one of the first to thirteenth aspects, and a flavor inhaler having a microwave generating antenna that is inserted into the through hole of the flavor generating article.
• the flavor source when the microwave generating antenna is inserted into the first hole, the flavor source does not come into close contact with the microwave generating antenna, as compared to when the flavor source does not have the first hole. This makes it possible to make it difficult for components of the heated flavor source to adhere to the microwave generating antenna.
• the fifteenth aspect is the fourteenth aspect, wherein when the flavor generating article is positioned at a desired position in the flavor inhaler, the top of the microwave generating antenna is positioned to overlap the flavor source in the longitudinal direction.
• the electromagnetic field strength generated by the microwave generating antenna is particularly strong at the top of the antenna, and is also strong in a certain range away from this top.
• the top which has a particularly strong electromagnetic field strength, overlaps with the flavor source in the longitudinal direction, so that microwaves can be efficiently transmitted to the flavor source and sufficient flavor can be generated.
• FIG. 1 is a schematic cross-sectional side view of a flavor inhalation system including a flavor generating article according to an embodiment of the present invention.
• 1 is a schematic cross-sectional side view of a flavor generating article. 1 for illustrating the dimensions of the flavor source and the positional relationship between the microwave generating antenna and the flavor source.
• FIG. 1 is a schematic diagram showing the electromagnetic field intensity distribution of microwaves generated from a microwave generating antenna.
• 1 is an enlarged schematic cross-sectional view of an example of a flavor generating article having a gap between a flavor source and a sheet member.
• 13 is an enlarged schematic cross-sectional view of another example of a flavor generating article having a gap between a flavor source and a sheet member.
• the "longitudinal direction” refers to the longitudinal direction of the flavor generating article, in other words, the direction in which the flavor generating article is inserted into the flavor inhaler.
• the "transverse direction” or “radial direction” refers to the direction perpendicular to the longitudinal direction.
• FIG. 1 is a schematic cross-sectional side view of a flavor inhalation system including a flavor generating article according to this embodiment.
• FIG. 2 is a schematic cross-sectional side view of the flavor generating article.
• the flavor inhalation system 10 includes a flavor generating article 20 and a flavor inhaler 100.
• the flavor inhaler 100 is preferably a portable device or a handheld device.
• the flavor inhaler 100 includes a battery 102, a PCB (Printed Circuit Board) 104, a housing 110, and a heating unit 120.
• the flavor generating article 20 includes a flavor source 50 that is heated by the flavor inhaler 100. The detailed configuration of the flavor generating article 20 will be described later.
• the flavor inhaler 100 is configured to atomize the flavor or aerosol source contained in the flavor source 50 of the flavor generating article 20.
• the flavor source 50 constitutes a part of the flavor generating article 20, which has a columnar shape extending, for example, along the longitudinal direction.
• the flavor generating article 20 may be, for example, a tobacco stick in which the flavor source 50 contains tobacco.
• the battery 102 stores power used by the flavor inhaler 100.
• the battery 102 is a lithium ion battery.
• the battery 102 may be rechargeable by an external power source.
• the PCB 104 is composed of a CPU, memory, etc., and controls the operation of the flavor inhaler 100. For example, the PCB 104 starts heating the flavor source 50 in response to a user operation on an input device such as a push button or slide switch (not shown), and stops heating the flavor source 50 after a certain period of time has passed. If the number of puffing actions by the user exceeds a certain value, the PCB 104 may stop heating the flavor source 50 even before the certain period of time has passed since heating of the flavor source 50 started. For example, the puffing action is detected by a sensor (not shown).
• the PCB 104 may start heating the flavor source 50 in response to the start of the puffing action, and may end heating the flavor source 50 in response to the end of the puffing action.
• the PCB 104 may end heating the flavor source 50 even before the end of the puffing action, if a certain time has elapsed since the start of the puffing action.
• the PCB 104 is disposed between the battery 102 and the heating unit 120.
• the flavor inhaler 100 is configured to receive a stick-shaped flavor-generating article 20.
• the battery 102, PCB 104, and heating unit 120 can be arranged in a direction in which the flavor-generating article 20 is inserted into the flavor inhaler 100.
• the housing 110 is a housing that houses the battery 102, PCB 104, and heating unit 120.
• the heating unit 120 has a microwave generating antenna 122, an antenna mount 124, and a chamber 126.
• the microwave generating antenna 122 has a shape that can be inserted into the flavor source 50, and is configured to radiate microwaves from the inside to the flavor source 50.
• the chamber 126 is configured to accommodate at least the flavor source 50 of the flavor generating article 20.
• the microwave generating antenna 122 is arranged to overlap the flavor source 50 in the longitudinal direction when the flavor generating article 20 is positioned at a desired position in the chamber 126.
• the microwave generating antenna 122 is electrically connected to the battery 102 so that power from the battery 102 is supplied to the microwave generating antenna 122.
• the antenna mount 124 is a member for attaching the microwave generating antenna 122 to the housing 110.
• the antenna mount 124 can be formed of a material that does not substantially absorb microwaves, for example, with a relative dielectric constant of 10 or less.
• the flavor inhaler 100 may have a thermocouple or a radiation thermometer configured to detect the temperature at any location of the flavor inhaler 100, such as in the chamber 126, in order to control the microwave power.
• the PCB 104 may control the power supplied to the microwave generating antenna 122 based on the detection data of the thermocouple or radiation thermometer. Alternatively, the PCB 104 may control the power supplied to the microwave generating antenna 122 by detecting the dielectric constant of any component of the flavor inhaler 100, such as the chamber 126, which changes due to heating.
• the flavor generating article 20 may have a filter 30, a hollow filter 40, a flavor source 50, and a stopper 60.
• the stopper 60, the flavor source 50, the hollow filter 40, and the filter 30 are arranged adjacent to each other in this order from the tip side in the insertion direction into the chamber 126 of the flavor inhalation system 10 shown in FIG. 1.
• the flavor generating article 20 only needs to have at least the flavor source 50, and other configurations may be omitted as appropriate.
• the airflow resistance of the flavor generating article 20 is preferably 40 mmH 2 O or more and 120 mmH 2 O or less. This makes it possible to provide a comfortable inhalation experience for the user.
• the term "filter” is not limited to a member that filters some object, but includes any breathable member.
• the "filter” includes a breathable member having one or more communicating holes or one or more grooves or notches, such as the hollow filter 40.
• the material forming the "filter” may be a porous material that is breathable by itself, or may be a material that is not breathable by itself (for example, glass, ceramic, cellulose molding, etc.).
• the flavor source 50 may be, for example, a non-tobacco sheet such as a nonwoven fabric, a tobacco sheet, or a tobacco molded body.
• a tobacco sheet specifically, a paper-formed sheet of tobacco leaves, a cast sheet of tobacco leaves, a rolled sheet of tobacco leaves, or the like may be used as the flavor source 50.
• the flavor source 50 may be a non-tobacco or tobacco block-shaped material having at least a first hole 51, which will be described later.
• the flavor source 50 may further include an aerosol source.
• the type of the aerosol source is not particularly limited, and various extracts from natural products and/or their constituent components may be selected depending on the application.
• the aerosol source is preferably a polyhydric alcohol, and may be, for example, glycerin, propylene glycol, triacetin, 1,3-butanediol, or a mixture thereof.
• the tobacco flavor or aerosol source contained in the flavor source 50 contains moisture, and therefore may be heated by microwaves irradiated from the microwave generating antenna 122.
• the loading amount of the flavor source 50 may be, for example, 100 mg or more and 350 mg or less, and preferably 120 mg or more and 250 mg or less.
• the surface area of the flavor source 50 (the surface area of the flavor source 50 that contributes to aerosol generation) is preferably 150 mm2 or more and 4000 mm2 or less.
• the flavor source 50 may be composed of tobacco leaves in a strand form.
• the width of the tobacco leaves in a strand form is preferably 1 mm or less, and more preferably 0.5 mm or less.
• the flavor source 50 may carry a flavoring.
• the type of flavoring is not particularly limited, and from the viewpoint of imparting a good flavor sensation, the following may be used: acetanisole, acetophenone, acetylpyrazine, 2-acetylthiazole, alfalfa extract, amyl alcohol, amyl butyrate, trans-anethole, star anise oil, apple juice, Peru balsam oil, beeswax absolute, benzaldehyde, benzoin resinoid, benzyl alcohol, benzyl benzoate, benzyl phenylacetate, benzyl propionate, 2,3-butanedione, 2-butanol, butyl butyrate, butyric acid, caramel, cardamom oil, carob absolute, ⁇ -carotene, carrot juice, L-carnitine, glyceryl stearate ...
• the flavor source 50 has a first hole 51 into which the microwave generating antenna 122 can be inserted.
• the flavor source 50 does not come into close contact with the microwave generating antenna 122. Therefore, it is possible to make it difficult for components of the heated flavor source 50 to adhere to the microwave generating antenna 122.
• FIG. 3 is an enlarged cross-sectional view of FIG. 1 for explaining the dimensions of the flavor source 50 and the positional relationship between the microwave generating antenna 122 and the flavor source 50.
• FIG. 3 shows a state in which the flavor generating article 20 is positioned at a desired position in the chamber 126.
• a state in which the flavor generating article 20 is positioned at a desired position in the chamber 126 (or the flavor inhaler 100) refers to a state in which the flavor generating article 20 is correctly positioned at an intended position in the chamber 126 (or the flavor inhaler 100) in order to generate an aerosol from the flavor generating article 20.
• the first hole 51 may extend over the entire length of the flavor source 50 in the longitudinal direction.
• the first hole 51 may be a through hole as shown in FIGS. 1 to 3. Not limited to this, the first hole 51 may extend halfway in the longitudinal direction of the flavor source 50. That is, the first hole 51 may be a blind hole (or recess) that extends from the stopper 60 side of the flavor source 50 and has a bottom on the hollow filter 40 side.
• the radius R1 of the first hole 51 shown in FIG. 3 is preferably equal to or greater than the radius of the microwave generating antenna 122.
• FIG. 4 is a schematic diagram showing the electromagnetic field intensity distribution of microwaves generated from the microwave generating antenna 122.
• the electromagnetic field intensity distribution here shows the simulation result of the electromagnetic field intensity when the microwave generating antenna 122 with a diameter of 1.0 mm and a length of 20 mm is placed at the center of a copper pipe with an inner diameter of about 10 mm and a thickness of about 0.5 mm. To simplify the simulation, the copper pipe is filled with air.
• regions A1 to A7 are shown, and the electromagnetic field intensity is strongest in region A1, followed by the weakest in the order of region A2, region A3, region A4, region A5, region A6, and region A7.
• FIG. 4 in the electromagnetic field intensity distribution of the microwave generated from the microwave generating antenna 122, regions A1 to A7 are shown, and the electromagnetic field intensity is strongest in region A1, followed by the weakest in the order of region A2, region A3, region A4, region A5, region A6, and region A7.
• the radial size of the space S1 between the microwave generating antenna 122 and the flavor source 50 is small.
• the radius R1 of the first hole 51 shown in FIG. 3 is preferably 3 mm or less (i.e., the space S1 is 2.5 mm or less), more preferably 2 mm or less (i.e., the gap G1 is 1.5 mm or less), and even more preferably 1 mm or less (i.e., the gap G1 is 0.5 mm or less).
• the length L1 of the first hole 51 shown in FIG. 3 is preferably at least half the length of the microwave generating antenna 122, and more preferably at least 3/4 the length of the microwave generating antenna 122. In this case, more than half of the microwave generating antenna 122 from the top can be inserted into the first hole 51, so that microwaves can be efficiently transmitted to the flavor source 50 and sufficient flavor can be generated. If the length L1 of the first hole 51 is shorter than half the length of the microwave generating antenna 122, the entire range within half the length from the top of the microwave generating antenna 122 cannot be inserted, and microwaves cannot be efficiently transmitted to the flavor source 50.
• the electromagnetic field strength generated by the microwave generating antenna 122 is particularly strong at the top of the antenna, and the electromagnetic field strength is also strong in a predetermined range away from this top. That is, the electromagnetic field strength is also strong in a predetermined range away from the top of the microwave generating antenna 122 in the longitudinal direction. For this reason, as shown in FIG. 3, when the flavor generating article 20 is positioned at a desired position in the flavor inhaler 100, it is preferable that the top of the microwave generating antenna 122 is arranged so as to overlap with the flavor source 50 in the longitudinal direction.
• the distance D1 between the top of the microwave generating antenna 122 and one end of the flavor source 50 shown in FIG. 3 is preferably 10 mm or less, more preferably 5 mm or less, and even more preferably 2 mm or less. Note that distance D1 here refers to the smaller distance between the top of the antenna and either end of the flavor source 50 in the longitudinal direction.
• the flavor generating article 20 preferably has a non-flavor source sheet 21 covering the inner surface 53 of the flavor source 50 that defines the first hole 51. This can prevent the microwave generating antenna 122 inserted into the first hole 51 from directly contacting the flavor source 50, making it even more difficult for the components of the heated flavor source 50 to adhere to the microwave generating antenna 122. It is preferable that the non-flavor source sheet 21 is not made of a material that adheres to the microwave generating antenna 122, such as the flavor source 50.
• the surface of the non-flavor source sheet 21 may be coated with, for example, calcium carbonate, shellac, or a glass-based coat, in order to suppress absorption of tobacco components or aerosol sources that may be contained in the flavor source 50.
• the non-flavor source sheet 21 may be made of a material that does not substantially absorb microwaves, such as paper or resin, having a relative dielectric constant of 10 or less. It is preferable that the non-flavor source sheet 21 has one or more holes penetrating between its inner surface and its outer surface. This allows the flavor generated from the flavor source 50 to pass through the holes in the non-flavor source sheet 21 and flow through the first hole 51, thereby suppressing an increase in airflow resistance caused by using the non-flavor source sheet 21.
• the non-flavor source sheet 21 may include an air-permeable sheet, such as a paper or resin film having a plurality of holes.
• the air permeability of the non-flavor source sheet 21 is preferably greater than 0 CU, and more preferably greater than or equal to 500 CU.
• the air permeability here is measured in accordance with ISO 2965:1997.
• the radial size of the gap between the microwave generating antenna 122 and the non-flavor source sheet 21 is preferably 2.5 mm or less, more preferably 1.5 mm or less, and even more preferably 0.5 mm or less.
• the length of the non-flavor source sheet 21 is the same as the length of the flavor source 50, but may be longer than the length of the flavor source 50.
• the non-flavor source sheet 21 may be a cylindrical sheet that covers only the inner surface of the first hole 51 of the flavor source 50, as shown in FIG. 2.
• the non-flavor source sheet 21 may also be a cup-shaped sheet that closes the first hole 51, which is a through hole.
• the non-flavor source sheet 21 may be a cup-shaped sheet that covers the bottom of the blind hole.
• Air flowing in from the stopper 60 of the flavor generating article 20 passes through the inside of the flavor source 50 or the first hole 51, and reaches the user's mouth accompanied by the flavor or aerosol. If the non-flavor source sheet 21 is a cup-shaped sheet, the air flowing in from the stopper 60 may pass between the sheet member 70 and the flavor source 50, which will be described later. In addition, if the flavor source 50 includes multiple flavor source sheets rolled into a cylindrical shape as will be described later, the air flowing in from the stopper 60 may pass between the multiple flavor source sheets.
• the flavor source 50 may have a second hole 54 that communicates between the first hole 51 and the outer surface of the flavor source 50. In this case, outside air can flow into the first hole 51 through the second hole 54 of the flavor source 50, so that the flavor generated in the flavor source 50 can be delivered to the user more efficiently.
• the flavor-generating article 20 has a non-flavor source sheet 21 as shown in FIG. 2, it is preferable that the second hole 54 communicates with a hole formed in the non-flavor source sheet 21.
• the flavor source 50 preferably includes one or more flavor source sheets rolled into a cylindrical shape. This allows the flavor source 50 having the first hole 51 to be easily produced.
• the flavor source 50 includes one or more flavor source sheets
• the surface area increasing treatment may include, for example, a crimping treatment, an embossing treatment, a punching treatment, etc.
• the flavor source 50 may be formed into a cylindrical shape by spirally rolling the flavor source sheet.
• the air permeability of the flavor source 50 is preferably greater than 0 CU, and more preferably greater than 500 CU. The air permeability here is measured in accordance with ISO 2965:1997.
• the flavor source 50 has a first portion 50a and a second portion 50b that is farther from the first hole 51 than the first portion 50a and is closer to the outer periphery than the first portion 50a.
• the microwave generating antenna 122 is inserted into the first hole 51, if the dielectric constant of the second portion 50b, which is located farther from the first portion 50a, is equal to that of the first portion 50a, the first portion 50a is heated preferentially, and the heating temperature of the second portion 50b becomes lower than that of the first portion 50a, and the second portion 50b may not be heated sufficiently. Therefore, it is preferable that the dielectric constant of the second portion 50b is higher than that of the first portion 50a. This makes it possible to prevent the second portion 50b from being more difficult to heat than the first portion 50a.
• the flavor generating article 20 preferably further includes a sheet member 70 surrounding the outer periphery of the flavor source 50.
• the sheet member 70 may be made of a non-tobacco material.
• the sheet member 70 may be a material that does not substantially absorb microwaves, such as paper or resin, with a relative dielectric constant of 10 or less.
• the sheet member 70 may contain a substance that absorbs microwaves, such as charcoal.
• the sheet member 70 may also be a metal foil such as aluminum foil, or a metal-laminated paper such as aluminum-laminated paper.
• the sheet member 70 may constitute the outermost exterior of the flavor generating article 20. In other words, at least a part of the outer shape of the flavor generating article 20 may be defined by the sheet member 70.
• the sheet member 70 has one or more holes penetrating between its inner surface and its outer surface. This allows external air to pass through the holes in the sheet member 70 and flow into the flavor-generating article 20, so that the flavor generated in the flavor source 50 can be delivered to the user more efficiently.
• the above-mentioned holes that the sheet member 70 may have may be provided, for example, at a position that overlaps with the filter 30, the filling layer 40b, the flavor source 50, or the stopper 60 in the axial direction. If a hole extending in the radial direction is formed in the filter 30, the above-mentioned holes may be provided so as to communicate with this hole.
• the filter 30 does not need to have a hole extending in the radial direction, and in this case, the hole may be provided only in the sheet member 70. Also, if a through hole extending in the radial direction is formed in the filling layer 40b, the above-mentioned holes may be provided so as to communicate with this through hole. Note that the filling layer 40b does not need to have a through hole extending in the radial direction, and in this case, the hole may be provided only in the sheet member 70. The above-mentioned hole may be provided on the upstream side or downstream side of the flavor source 50, or so as to communicate with the second hole 54.
• the flavor source 50 may not have the second hole 54, and in this case, the hole may be provided only in the sheet member 70.
• the above-mentioned hole may be provided so as to communicate with the ventilation hole 61 of the stopper 60.
• the ventilation hole 61 may not be formed in the stopper 60, and in this case, the hole may be provided only in the sheet member 70.
• the flavor or aerosol generated in the flavor source 50 can be delivered toward the filter 30 by the outside air flowing in from the filling layer 40b.
• a flow path can be provided between the sheet member 70 and the flavor source 50, and holes communicating with this flow path can be provided in the sheet member 70, allowing outside air to flow into the flow path and delivering the flavor or aerosol generated in the flavor source 50 toward the filter 30.
• This embodiment is particularly useful when a gap G2 (see Figures 5 and 6) is provided between the sheet member 70 and the flavor source 50, which will be described later.
• the flavor source 50 may come into contact with the sheet member 70.
• the flavor source 50 is preferably bonded to the sheet member 70.
• the outer peripheral surface of the flavor source 50 and the inner peripheral surface of the sheet member 70 are preferably bonded to each other with an adhesive or the like. This prevents the flavor source 50 from moving relative to the sheet member 70, so that even if the microwave generating antenna 122 comes into contact with the flavor source 50 when inserted into the first hole 51, the position of the flavor source 50 can be prevented from shifting.
• the raw material including the tobacco leaves and binder that constitute the flavor source 50 may be thinly cast on the sheet member 70, and the tobacco leaves may be dried to create a cast sheet on the sheet member 70.
• the raw material including the tobacco leaves and binder that constitute the flavor source 50 may be thinly compressed by applying pressure, and the tobacco leaves may be dried to create a rolled sheet on the sheet member 70.
• the flavor source 50 does not have to be adhered to the sheet member 70. Also, the flavor source 50 does not have to be in contact with the sheet member 70. In these cases, for example, the flavor source 50 can be sandwiched between the hollow filter 40 and the stopper 60 to fix its position.
• FIG. 5 is an enlarged schematic cross-sectional view of an example of a flavor generating article 20 having a gap between the flavor source 50 and the sheet member 70.
• FIG. 5 discloses FIG. 5(a) showing a longitudinal section of the flavor generating article 20, and FIG. 5(b) showing a section of the flavor generating article 20 in the arrow view A-A shown in FIG. 5(a).
• the flavor generating article 20 has a gap G2 between the flavor source 50 and the sheet member 70.
• the flavor source 50 has a plurality of grooves 50c on its outer peripheral surface.
• the grooves 50c extend in the longitudinal direction of the flavor generating article 20, thereby forming the gap G2.
• the outer peripheral surface of the flavor generating article 20 on which the grooves 50c are not formed is in contact with the sheet member 70. This outer peripheral surface may or may not be bonded to the sheet member 70.
• the inner diameter of the filling layer 40b may be larger than the example shown in FIG. 1 and FIG. 2. Specifically, the inner diameter of the filling layer 40b may be larger than the minimum outer diameter of the flavor source 50 (i.e., the outer diameter of the portion where the groove 50c is formed). This allows the air that passes through the gap G2 between the flavor source 50 and the sheet member 70 to flow into the hollow channel 40a without being hindered by the filling layer 40b. In the example shown in FIG. 5, multiple grooves 50c are formed on the outer peripheral surface of the flavor source 50, but this is not limited thereto.
• a protrusion of any shape may be formed on the outer peripheral surface of the flavor source 50 to form a gap between the flavor source 50 and the sheet member 70. This causes the protrusion of the flavor source 50 to come into contact with the sheet member 70, forming a gap between the flavor source 50 and the sheet member 70, and this gap can become a flow path for the air that flows in from the stopper 60.
• FIG. 6 is an enlarged schematic cross-sectional view of another example of the flavor generating article 20 having a gap between the flavor source 50 and the sheet member 70.
• FIG. 6 discloses FIG. 6(a) showing a longitudinal section of the flavor generating article 20 and FIG. 6(b) showing a section of the flavor generating article 20 taken along the line B-B shown in FIG. 6(a).
• the flavor generating article 20 shown in FIG. 6 differs from the flavor generating article 20 shown in FIG. 5 in that the outer surface of the flavor source 50 is not surface-treated with a groove 50c or the like, and a spacer 52 is provided between the outer surface of the flavor source 50 and the sheet member 70.
• the spacer 52 is disposed upstream of the flavor source 50 in the longitudinal direction (at a position where it contacts the stopper 60), but is not limited thereto, and the longitudinal position of the spacer 52 can be any position between the flavor source 50 and the sheet member 70.
• the spacers 52 may be formed of an air-permeable material or an air-impermeable material. In the example shown in FIG. 6, four spacers 52 are arranged at approximately equal intervals along the outer periphery of the flavor source 50, but the number of spacers 52 is not limited to this, and the circumferential positions of the spacers 52 are also arbitrary.
• the spacers 52 may be arranged around the entire circumference of the flavor source 50. In other words, an annular spacer 52 may be arranged to surround the flavor source 50. In this case, it is preferable that the spacers 52 are formed of an air-permeable material.
• a groove 50c or a spacer 52 was required to form the gap G2.
• the sheet member 70 can be processed to increase its surface area (half-cut, crease processing, shrink processing, embossing processing, etc.), thereby forming unevenness in the sheet member 70, thereby forming the gap G2 between the flavor source 50 and the sheet member 70.
• the filter 30 may be, for example, a paper filter or an acetate filter.
• the relative dielectric constant of the filter 30 may be, for example, 10 or less, and preferably 4 or less. This prevents the microwaves from the microwave generating antenna 122 from being absorbed by the filter 30, allowing the flavor source 50 to be heated efficiently.
• the filter 30 may have charcoal, a metal mesh, or a metal ring inside or on its surface. This prevents the microwaves from leaking from the microwave generating antenna 122. Specifically, the metal mesh or metal ring may reflect the microwaves, and the charcoal may absorb the microwaves.
• the hollow filter 40 is located closer to the mouth (downstream) than the flavor source 50.
• the hollow filter 40 has, for example, one or more hollow channels 40a and a filling layer 40b that defines the hollow channels 40a.
• the filling layer 40b has a high fiber packing density, so that when inhaling, air, flavor, or aerosol flows mostly through the hollow channels 40a and hardly at all through the filling layer 40b.
• the flavor or aerosol generated in the flavor source 50 is cooled by passing through the hollow channels 40a and reaches the user's mouth.
• the flavor generating article 20 when it is desired to reduce the loss of aerosol components due to filtration in the filter 30, shortening the length of the filter 30 and replacing it with the hollow filter 40 is effective in increasing the amount of flavor or aerosol delivered.
• the hollow filter 40 may be made of, for example, paper or acetate. It is preferable that the hollow filter 40 does not contain triacetin. Triacetin easily absorbs microwaves, so by not including it in the hollow filter 40, absorption of microwaves from the microwave generating antenna 122 can be suppressed.
• the relative dielectric constant of the hollow filter 40 may be, for example, 10 or less, and preferably 4 or less. This suppresses absorption of microwaves from the microwave generating antenna 122 by the hollow filter 40, and allows the flavor source 50 to be heated efficiently.
• the hollow filter 40 may have charcoal, a metal mesh, or a metal ring inside or on its surface. This suppresses leakage of microwaves from the microwave generating antenna 122.
• the stopper 60 is disposed adjacent to the flavor source 50 and prevents the flavor source 50 from falling off the flavor generating article 20.
• the stopper 60 may be, for example, a paper filter, a molded filter, or an acetate filter. It is preferable that the stopper 60 does not contain triacetin. Since triacetin easily absorbs microwaves, the stopper 60 not containing triacetin can prevent the absorption of microwaves from the microwave generating antenna 122.
• the stopper 60 may have charcoal, a metal mesh, or a metal ring inside or on its surface. This can prevent microwaves from leaking from the microwave generating antenna 122.
• the stopper 60 shown in Figures 1 and 2 is solid. This allows the components of the heated flavor source 50 adhering to the surface of the microwave generating antenna 122 to be wiped off by the stopper 60 when the microwave generating antenna 122 is pulled out from the flavor source 50.
• the stopper 60 is perforated when the microwave generating antenna 122 is inserted into the first hole 51 of the flavor source 50.
• the stopper 60 may be hollow. In other words, the stopper 60 may have a through hole extending in the longitudinal direction into which the microwave generating antenna 122 can be inserted.
• the stopper 60 may have an air vent 61 that communicates with its outer circumferential surface. This allows outside air to flow into the stopper 60 through the air vent 61, so that the flavor generated in the flavor source 50 can be delivered to the user more efficiently.
• the stopper 60 may also have a number of grooves extending in the longitudinal direction on its outer circumferential surface. In this case, a gap is formed between the outer circumferential surface of the stopper 60 and the sheet member 70, which communicates the flavor source 50 with the outside of the flavor generating article 20. This allows outside air to flow into the flavor source 50 through the gap, so that the flavor generated in the flavor source 50 can be delivered to the user more efficiently.
• Flavor inhalation system 20 Flavor generating article 21: Non-flavor source sheet 50: Flavor source 50a: First portion 50b: Second portion 51: First hole 54: Second hole 70: Sheet member 100: Flavor inhaler 122: Microwave generating antenna

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• Electromagnetism (AREA)
• Manufacture Of Tobacco Products (AREA)

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• 2022
  • 2022-11-11 EP EP22965197.1A patent/EP4616736A1/en active Pending
  • 2022-11-11 KR KR1020257014899A patent/KR20250079214A/ko active Pending
  • 2022-11-11 CN CN202280101585.9A patent/CN120152631A/zh active Pending
  • 2022-11-11 JP JP2024556981A patent/JP7810819B2/ja active Active
  • 2022-11-11 WO PCT/JP2022/042037 patent/WO2024100873A1/ja not_active Ceased

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