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
• • 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
  • H05B6/80—Apparatus for specific applications
  • H05B6/802—Apparatus for specific applications for heating fluids
• • 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

• flavor inhalation systems for inhaling flavors and the like without burning materials are known (see, for example, Patent Documents 1 and 2).
• One such flavor inhalation system is one that uses microwaves to heat a flavor source that generates a flavor when heated (see, for example, Patent Document 3).
• the present invention was made to solve at least some of the problems described above, and aims to prevent carbonization of substances contained in the flavor source.
• a flavor inhalation system in a first aspect of the present invention, includes a flavor generating article having a flavor source that generates a flavor when heated, a storage unit that stores the flavor source, and a flavor inhaler having an antenna that radiates microwaves.
• a first region including a region where the electric field strength of the microwaves radiated from the antenna is strongest, and a second region having an electric field strength weaker than that of the first region are formed.
• the flavor source When the flavor generating article is positioned at a desired position in the flavor inhaler, the flavor source includes a first portion that corresponds to the first region and a second portion that corresponds to the second region, and the first portion does not include a carbonizable substance that is easily carbonized by heating, and the second portion includes a carbonizable substance.
• the first aspect of the present invention by including a carbonizable substance that is easily carbonized by heating in the second portion of the flavor source, which corresponds to the second region having a weaker electric field strength than the first region, it is possible to prevent the carbonizable substance from being carbonized by heating with microwaves. Therefore, it is possible to prevent carbonization of the substances contained in the flavor source.
• the second aspect of the present invention by including a carbonizable substance that is easily carbonized by heating in the second portion of the flavor source that corresponds to the second region near the base end of the pin-shaped antenna, it is possible to prevent the carbonizable substance from being carbonized by heating with microwaves. Therefore, it is possible to prevent carbonization of the substances contained in the flavor source.
• the third aspect of the present invention by including a carbonizable substance that is easily carbonized by heating in the second portion of the flavor source, which corresponds to the second region on the opposite side of the base end of the pin-type antenna relative to the tip of the pin-type antenna, it is possible to prevent the carbonizable substance from being carbonized by heating with microwaves. Therefore, it is possible to prevent carbonization of the substances contained in the flavor source.
• the flavor source in the second or third aspect has a hollow portion into which a pin-type antenna can be inserted.
• the flavor source by inserting a pin-type antenna into the hollow portion of the flavor source, the flavor source does not come into close contact with the pin-type antenna. Therefore, it is possible to prevent components of the heated flavor source from adhering to the pin-type antenna.
• the tip of the pin-shaped antenna is positioned so as to overlap the flavor source in the longitudinal direction of the flavor generating article.
• the tip of a pin-type antenna having a strong electric field strength so as to overlap the flavor source in the longitudinal direction of the flavor-generating product, microwaves irradiated from the pin-type antenna can be efficiently transmitted to the flavor source.
• the first region is a region close to the antenna in a direction perpendicular to the longitudinal direction of the flavor generating article, and the second region is a region far from the antenna in a direction perpendicular to the longitudinal direction.
• the sixth aspect of the present invention by including a carbonizable substance that is easily carbonized by heating in the second portion of the flavor source that corresponds to the second region farther from the antenna, it is possible to prevent the carbonizable substance from being carbonized by heating with microwaves. Therefore, it is possible to prevent carbonization of the substances contained in the flavor source.
• the first portion includes an aerosol generating substance that generates an aerosol when heated
• the second portion includes a flavor generating substance that generates a flavor when heated.
• the flavor generating article further comprises an exterior member which surrounds the outer periphery of the flavor source and forms a gap between the flavor source and the exterior member, a first air flow path which is formed in the exterior member and the first portion and which seals and communicates at least the first portion with the outside of the flavor generating article, and a second air flow path which is formed in the second portion and which communicates at least the second portion with the gap.
• an air flow path is formed in which air flowing in from outside the flavor-generating article passes through the first air flow path, the first section, the second section, the second air flow path, and the gap in that order, so that the aerosol generated in the first section can be efficiently mixed with the flavor generated in the second section.
• the flavor source has a hollow portion into which an antenna can be inserted
• the flavor generating article further has an exterior member which surrounds the outer periphery of the flavor source and forms a gap between the flavor source and the exterior member, a fifth air flow path formed in the hollow portion, and a sixth air flow path formed in the gap, the sixth air flow path having a smaller flow path area than the fifth air flow path, and which merges with the fifth air flow path before reaching the proximal end of the flavor generating article.
• the flavor source by inserting an antenna into the hollow portion of the flavor source, the flavor source does not come into close contact with the antenna. This makes it possible to prevent components of the heated flavor source from adhering to the antenna.
• the fast-flowing flavor generated in the second portion and passing through the sixth air flow path is mixed with the aerosol generated in the first portion and passing through the fifth air flow path before reaching the proximal end of the flavor-generating article, so that the aerosol and the flavor can be mixed efficiently.
• the second portion includes a microwave absorber that absorbs microwaves and generates heat.
• the second part includes a microwave absorber, so that the second part can be heated efficiently.
• the distance between the tip of the antenna and the second portion in the longitudinal direction of the flavor generating product 0.1 mm or more it is possible to further prevent the carbonizable substance from being carbonized by heating with microwaves.
• the flavor inhaler 100 is configured to atomize the flavor generating substance or aerosol generating substance contained in the flavor source 40 of the flavor generating article 20.
• the flavor source 40 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 40 contains tobacco.
• the waveguide 102 is a tube that connects the high frequency oscillator 101 and the pin antenna 106 and guides the microwaves generated by the high frequency oscillator 101 to the pin antenna 106.
• the waveguide 102 may be provided with an isolator that protects the high frequency oscillator 101 by absorbing reflected waves that are not absorbed by the flavor generating product 20 and return toward the high frequency oscillator 101.
• the waveguide 102 may also be provided with a power monitor that detects the power of the incident wave from the high frequency oscillator 101 and the power of the reflected wave from the flavor generating product 20, and an impedance matching unit that matches the impedance on the high frequency oscillator 101 side with the impedance on the flavor generating product 20 side to reduce the power of the reflected wave.
• 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 40 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 40 after a certain period of time has elapsed. If the number of puffing actions by the user exceeds a certain value, the PCB 104 may stop heating the flavor source 40 even before the certain period of time has elapsed since the start of heating the flavor source 40. For example, the puffing action is detected by a sensor (not shown).
• the second portion of the flavor source 40 may contain an aerosol generating substance.
• the type of aerosol generating substance is not particularly limited, and various extracts from natural products and/or their constituent components may be selected depending on the application.
• the aerosol generating substance is preferably a polyhydric alcohol, and may be, for example, glycerin, propylene glycol, triacetin, 1,3-butanediol, and mixtures thereof.
• the second portion of the flavor source 40 may contain a binder.
• binders include guar gum, xanthan gum, CMC (carboxymethylcellulose), CMC-Na (sodium salt of carboxymethylcellulose), HPC (hydroxypropylcellulose), alginic acid, and sodium alginate.
• the binder content is preferably 1% by weight or more and 15% by weight or less based on the total weight of the flavor source 40.
• the average particle size of the flavor source 40 may be, for example, 0.1 mm or more and 3.0 mm or less.
• the flavor source 40 may be a porous body.
• the flavor source 40 may have a honeycomb structure.
• the first and second parts of the flavor source 40 may be molded bodies having a hollow portion 41.
• the molded body may be an extrusion molded body, a tablet molded body, or the like.
• the support element 50 may be provided with an aperture 51 penetrating in the longitudinal direction of the support element 50 in order to avoid filtering the flavors and aerosols generated in the flavor source 40.
• the diameter of the aperture 51 may be larger than the diameter of the hollow portion 41 of the flavor source 40.
• a plurality of holes or grooves penetrating in the longitudinal direction of the support element 50 may be provided on the side or near the outer edge of the support element 50.
• the length of the support element 50 may be longer than the length of the flavor source 40.
• the tip of the pin-type antenna 106 does not have to reach the inside of the aperture 51 of the support element 50.
• FIG. 3 is a schematic diagram showing the electric field intensity distribution of microwaves irradiated from the pin-type antenna shown in FIG. 1.
• This electric field intensity distribution shows the results of a simulation of the electric field intensity when a pin-type antenna 106 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 approximately 10 mm and a thickness of approximately 0.5 mm. To simplify the simulation, the copper pipe is filled with air.
• the electric field strength of the microwaves radiated from the antenna is strong in areas close to the antenna in a direction perpendicular to the longitudinal direction, and weak in areas far from the antenna.
• Figure 4 is an enlarged cross-sectional view showing a portion of the flavor inhalation system shown in Figure 1. Specifically, it shows the flavor source 40, the pin-type antenna 106, the housing 112, and the chamber 114 when the flavor-generating article 20 is positioned at a desired position in the flavor inhaler 100.
• a first region 121 is formed near the tip of the pin antenna 106, the first region 121 including region A1 where the electric field strength of the microwaves irradiated from the pin antenna 106 is strongest, and a second region 122 is formed near the base of the pin antenna 106, the second region 122 having a weaker electric field strength than the first region 121.
• a first portion 42 containing an aerosol generating substance that generates an aerosol when heated is disposed in correspondence with the first region 121
• a second portion 43 containing a flavor generating substance that generates a flavor when heated is disposed in correspondence with the second region 122.
• the first portion 42 does not contain a carbonizable substance
• the second portion 43 contains a carbonizable substance.
• the second portion 43 which corresponds to the second region 122 near the base end of the pin antenna 106 and has a weaker electric field strength than the first region 121 near the tip of the pin antenna 106, contains a carbonizable substance that is easily carbonized by heating, thereby preventing the carbonizable substance from being carbonized by heating with microwaves. Therefore, carbonization of the substances contained in the flavor source 40 can be prevented.
• the second portion 43 may include a microwave absorber 90 that absorbs microwaves and generates heat. By including a microwave absorber in the second portion 43, the second portion 43 can be heated efficiently.
• the distance D between the tip of the pin-type antenna 106 and the second portion 43 in the longitudinal direction is 0.1 mm or more.
• the distance D between the tip of the pin-type antenna 106 and the second portion 43 in the longitudinal direction may be 0.5 mm or more.
• the distance D between the tip of the pin antenna 106 and the second portion 43 in the longitudinal direction is 3.0 mm or less. If the distance D between the tip of the pin antenna 106 and the second portion 43 in the longitudinal direction exceeds 3.0 mm, the second portion 43 will be separated from the pin antenna 106, and there is a risk that heating of the second portion 43 will not be promoted.
• the air flowing in from the plug element 30 of the flavor generating article 20 passes through the interior and/or hollow portion 41 of the flavor source 40, where it is mixed with the flavor and aerosol, passes through the support element 50, is cooled by the cooling element 60, and then passes through the filter element 70 to reach the user's mouth.
• FIG. 5 is a schematic diagram showing the air flow in the flavor generating article 20.
• the arrangement of the first portion 42 and the second portion 43 in the flavor source 40 is the same as that shown in FIG. 4.
• FIG. 6 is a cross-sectional view of the flavor source taken along line A-A in FIG. 5.
• FIG. 7 is a cross-sectional view of the flavor source taken along line B-B in FIG. 5.
• the flavor generating article 20 may have a tubular element 21.
• the tubular element 21 may be in contact with the inner surface of the flavor source 40 (the inner surface of the first portion 42 and the inner surface of the second portion 43).
• the tubular element 21 may also cover at least a part or all of the inner surface of the flavor source 40 (the inner surface of the first portion 42 and the inner surface of the second portion 43).
• the tubular element 21 may hold the flavor source 40.
• the tubular element 21 may extend across the flavor source 40 and the support element 50.
• the support element 50 may be fixed to the tipping paper (outer member) 80 or the filter element 70, and the flavor source 40 may be held to the support element 50 via the tubular element 21.
• the tubular element 21 may be gas permeable so that the components of the heated flavor source 40 can flow into the hollow portion 41.
• a first air flow path 131 is formed in the tipping paper 80 and the first portion 42, which seals and connects the outside of the flavor generating article 20 to the hollow portion 41.
• a second air flow path 132 is formed in the second portion 43, which connects the hollow portion 41 to the gap 44.
• the outer periphery of the flavor source 40 may be surrounded by the tipping paper 80 and a trumpet (exterior member).
• the tipping paper (outer member) 80 and the support element 50 may be in contact.
• the support element 50 may be joined to the tipping paper (outer member) 80.
• the flavor source 40 may be supported by the support element 50 via the sealing portion 22.
• the downstream end of the flavor source 40 may be joined to the sealing portion 22 by adhesive or the like, and the upstream end of the support element 50 may be joined to the sealing portion 22 by adhesive or the like.
• the flavor generating article 20 can hold the flavor source 40 inside even if it does not have the tubular element 21.
• the support element 50 may have a plurality of holes or grooves that penetrate the support element 50 in the longitudinal direction on the side surface or near the outer edge of the support element 50.
• the first air flow path 131 can be formed by inserting a tubular member, such as a straw, so as to penetrate the tipping paper 80 and the first portion 42.
• the second air flow path 132 can be appropriately formed by a known hole-making method.
• the proximal end side (downstream side) of the flavor source 40 is sealed in the longitudinal direction except for the gap 44, and the distal end side (upstream side) of the flavor source 40 is sealed in the longitudinal direction.
• air flowing in from outside the flavor generating article 20 passes through the first air flow path 131, the hollow portion 41, the second air flow path 132, and the gap 44 in that order, passes through the support element 50, is cooled by the cooling element 60, and then passes through the filter element 70 to reach the user's mouth.
• the air flowing in from outside the flavor-generating article 20 first flows along the first portion 42 and is mixed with the aerosol generated in the first portion 42, and then flows along the second portion 43 and is mixed with the flavor generated in the second portion 43. Therefore, the aerosol generated in the first portion 42 can be efficiently mixed with the flavor generated in the second portion 43.
• the first air flow path only needs to communicate at least the first portion 42 with the outside of the flavor-generating article 20 in a sealed manner
• the second air flow path only needs to communicate at least the second portion 43 with the gap 44.
• an air flow path is formed in which air flowing in from the outside of the flavor-generating article 20 passes through the first air flow path, the first portion 42, the second portion 43, the second air flow path, and the gap 44 in that order, so that the aerosol generated in the first portion 42 can be efficiently mixed with the flavor generated in the second portion 43.
• FIG. 9 is another enlarged cross-sectional view showing a portion of the flavor inhalation system shown in FIG. 1. Specifically, the flavor source 40, the pin-type antenna 106, the housing 112, and the chamber 114 are shown in a state in which the flavor-generating article 20 is positioned in a desired position in the flavor inhaler 100.
• the length of the pin antenna 106 may be adjusted, or the plug element 30 shown in FIG. 2 may be disposed on the base end side of the pin antenna 106 of the flavor source 40.
• the second portion 43 may also include a microwave absorber 90 that absorbs microwaves and generates heat. By including a microwave absorber in the second portion 43, the second portion 43 can be heated efficiently.
• FIG. 10 is yet another enlarged cross-sectional view showing a portion of the flavor inhalation system shown in FIG. 1. Specifically, the flavor source 40, the pin-type antenna 106, the housing 112, and the chamber 114 are shown in a state in which the flavor-generating article 20 is positioned at a desired position in the flavor inhaler 100.
• the second portion 43 which corresponds to the second region 122 far from the pin-type antenna 106 and has a weaker electric field strength than the first region 121 close to the pin-type antenna 106, contains a carbonizable substance that is easily carbonized by heating, so that the carbonizable substance can be prevented from being carbonized by heating with microwaves. Therefore, carbonization of the substances contained in the flavor source 40 can be prevented.
• the distance D1 between the center of the pin-type antenna 106 and the second portion 43 in the radial direction is 0.1 mm or more.
• the distance D1 between the center of the pin-type antenna 106 and the second portion 43 in the radial direction may be 0.5 mm or more, and is preferably 3.0 mm or less.
• the flavor generating article 20 may have a tubular element 21 while the tipping paper (exterior member) 80 and the support element 50 are in contact with each other.
• the tubular element 21 may be supported by the plug element 30 and the support element 50. In this case, the tubular element 21 is supported at two points, the plug element 30 and the support element 50, so that the tubular element 21 can be prevented from shaking. Even if the flavor generating article 20 is inserted into the flavor inhaler 100 in a state where the flavor generating article 20 is tilted relative to the pin-type antenna 106, the tubular element 21 functions as a protective layer, and damage to the flavor source 40, the support element 50, the tipping paper (exterior member) 80, etc., by the pin-type antenna 106 can be prevented.
• the tubular element 21 may be fixed to the plug element 30. In this case, the flavor-generating article 20 may not have the support element 50.
• the tubular element 21 may be gas permeable so that the components of the heated flavor source 40 can flow into the hollow portion 41. Note that an element such as a paper layer may be provided between the tubular element 21 and the pin-type antenna 106 to prevent the components of the heated flavor source 40 from adhering to the pin-type antenna 106.
• a fifth air flow path 135 is formed in the hollow portion 41
• a sixth air flow path 136 is formed in the gap 44, the sixth air flow path 136 having a smaller flow path area than the fifth air flow path 135 and merging with the fifth air flow path 135 before reaching the proximal end of the flavor generating article 20.
• the tipping paper 80 may be provided with a guide member 81 that directs the air that has passed through the sixth air flow path 136 toward the hollow portion 41.
• the guide member 81 may be formed of the same material as the tipping paper 80.
• the outer periphery of the flavor source 40 may be surrounded by the tipping paper 80 and a trumpet (exterior member).
• the support element 50 may be provided between the flavor source 40 and the guide member 81.
• the support element 50 can prevent the flavor source 40 from moving downstream.
• the support element 50 is preferably made of a non-porous material, such as glass.
• the support element 50 may have a plurality of holes or grooves that penetrate the support element 50 in the longitudinal direction on the side surface or near the outer edge of the support element 50.
• the air flowing in from the plug element 30 of the flavor generating article 20 passes through the fifth air flow path 135 and the sixth air flow path 136, as shown by the arrows in Figures 14 and 15, where it is mixed with the flavor and aerosol, cooled by the cooling element 60, and then passes through the filter element 70 to reach the user's mouth.
• the flavor generating article 20 has been described as having a columnar shape, but the shape is not limited to this, and the shape of the flavor generating article 20 may be flat, cup-shaped, etc.
• the cross section of the flavor generating article 20 may be circular, elliptical, or other shapes, such as rectangular or other polygonal cross sections.
• the flavor generating article 20 is cup-shaped, it is preferable to use a material having a relative dielectric constant of 10 or less, preferably 4 or less, as the material constituting the cup.
• the material constituting the cup may be glass, rock wool, paper made of ceramic (e.g., glass fiber filter paper), nonwoven fabric, or a porous molded body, etc.
• Flavor inhalation system 20 Flavor generating article 21: Tubular element 22: Sealing portion 30: Plug element 40: Flavor source 41: Hollow portion 42: First portion 43: Second portion 44: Gap 50: Support element 51: Opening 60: Cooling element 61: Through hole 62: Opening 70: Filter element 80: Tipping paper 81: Guide member 82: Hollow portion 83: Opening 84: Opening 90: Microwave absorber 100: Flavor inhaler 101: High frequency oscillator 102: Waveguide 103: Battery 104: PCB Reference Signs List 106: pin-type antenna 108: antenna mount 110: support 112: housing 114: chamber 121: first region 122: second region 131: first air flow path 132: second air flow path 133: third air flow path 134: fourth air flow path 135: fifth air flow path 136: sixth air flow path

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• Physics & Mathematics (AREA)
• Electromagnetism (AREA)
• Manufacture Of Tobacco Products (AREA)
• Medicinal Preparation (AREA)

Priority Applications (5)

Applications Claiming Priority (1)

Publications (1)

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Citations (3)

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• 2022
  • 2022-12-26 KR KR1020257023152A patent/KR20250122499A/ko active Pending
  • 2022-12-26 CN CN202280102709.5A patent/CN120344165A/zh active Pending
  • 2022-12-26 EP EP22969942.6A patent/EP4643680A1/en active Pending
  • 2022-12-26 JP JP2024566939A patent/JPWO2024142148A1/ja active Pending
  • 2022-12-26 WO PCT/JP2022/047878 patent/WO2024142148A1/ja not_active Ceased

Patent Citations (3)

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