EP4656069A1

EP4656069A1 - Flavor stick, non-combustion heating type flavor inhalation product, and method for producing flavor rod

Info

Publication number: EP4656069A1
Application number: EP23918440.1A
Authority: EP
Inventors: Hitoshi Tambo; Hiroshi SHIBUICHI; Shota Yamaguchi
Original assignee: Japan Tobacco Inc
Current assignee: Japan Tobacco Inc
Priority date: 2023-01-27
Filing date: 2023-01-27
Publication date: 2025-12-03
Also published as: TW202430052A; JPWO2024157480A1; WO2024157480A1; KR20250133718A; CN120603503A

Abstract

A flavor stick comprising a flavor rod to be inserted into a heating chamber of a flavor inhalation device and heated by microwaves emitted from an antenna of the flavor inhalation device, wherein the flavor rod includes an outer wrapping paper, and a plurality of flavor molded bodies that are disposed in an inner region of the outer wrapping paper and molded into a prescribed shape, and the plurality of flavor molded bodies are each positioned and retained on an inner surface of the outer wrapping paper and, in a center of a cross-section of the flavor rod, an antenna insertion hole for inserting the antenna from a front-end side of the flavor rod is formed along an axial direction.

Description

TECHNICAL FIELD

The present disclosure relates to a flavor stick, a heat-not-burn flavor inhalation product, and a method for producing a flavor rod.

BACKGROUND ART

Conventionally, flavor sticks for use in heat-not-burn flavor inhalers for inhaling a flavor originating from a flavor source without combustion are known. In one form which is known, a flavor stick comprises a flavor rod formed by filling the inside of a wrapping paper with a filler material containing a flavor source (e.g., tobacco material) and an aerosol generating substrate (glycerol, propylene glycol, etc.), and a mouthpiece portion arranged to the rear of the flavor rod (e.g., see PTL 1).
This type of flavor stick is used with the flavor inhalation device when inhaling. Typically, a flavor rod of the flavor stick is inserted into a heating chamber of a flavor inhalation device, and the flavor source of the flavor rod is heated by a heat-not-burn flavor inhaler without involving combustion. Such non-combustion heating releases an aerosol containing a flavor component from the flavor source, and this aerosol is inhaled by the user through the downstream mouthpiece portion.
Another known heating method for a flavor inhalation device is a microwave heating method for emitting microwaves to a flavor rod inserted into a heating chamber and heating a flavor source of the flavor rod.

CITATION LIST

PATENT LITERATURE

PTL 1: JP 2015-503335 A
PTL 2: JP 7-184625 A
PTL 3: JP 5220762 B2

SUMMARY OF INVENTION

TECHNICAL PROBLEM

It is an object of the present disclosure to provide a flavor stick that is inhaled using a flavor inhalation device that employs a microwave heating method, the flavor stick comprising a novel flavor rod having a plurality of flavor sources.

SOLUTION TO PROBLEM

(Aspect 1)

A flavor stick according to the present disclosure for solving the aforementioned problem comprises a flavor rod to be inserted into a heating chamber of a flavor inhalation device and heated by microwaves emitted from an antenna of the flavor inhalation device,
wherein
the flavor rod includes an outer wrapping paper, and a plurality of flavor molded bodies that are disposed in an inner region of the outer wrapping paper and molded into a prescribed shape, and the plurality of flavor molded bodies are each positioned and retained on an inner surface of the outer wrapping paper and, in a center of a cross-section of the flavor rod, an antenna insertion hole for inserting the antenna from a front-end side of the flavor rod is formed along an axial direction.

(Aspect 2)

In aspect 1, the flavor molded bodies may extend along the axial direction of the flavor rod.

(Aspect 3)

In aspect 1 or 2, the plurality of flavor molded bodies may each be adhered to the inner surface of the outer wrapping paper.

(Aspect 4)

In any one of aspects 1 to 3, the flavor rod may further comprise a partition paper that is disposed on the inner side of the outer wrapping paper, and that partitions the cross-section of the flavor rod into flavor accommodation regions for accommodating the plurality of flavor molded bodies, and the antenna insertion hole, and the flavor accommodation regions may be formed between the outer wrapping paper and the partition paper.

(Aspect 5)

Furthermore, in aspect 4, the partition paper may partition the cross-section of the flavor rod such that a plurality of the flavor accommodation regions partitioned from each other are formed between the outer wrapping paper and the partition paper, and one or more of the flavor molded bodies may be accommodated in the respective flavor accommodation regions.

(Aspect 6)

In aspect 5, the plurality of flavor accommodation regions may be partitioned from each other by the partition paper being partially adhered to the inner surface of the outer wrapping paper.

(Aspect 7)

In aspect 5 or 6, the flavor molded bodies may be individually accommodated in the flavor accommodation regions.

(Aspect 8)

A heat-not-burn flavor inhalation product according to one aspect of the present disclosure comprises: the flavor stick according to any one of aspects 1 to 7; and a flavor inhalation device having a heating chamber into which the flavor rod can be inserted, and an antenna inserted into the antenna insertion hole when the flavor rod is inserted into the heating chamber.

(Aspect 9)

Furthermore, a method for producing a flavor rod according to one aspect of the present disclosure is a method for producing the flavor rod according to aspect 1 by means of a winding machine, the method comprising: a winding step for placing a plurality of elongate flavor molded body raw material sheets in parallel on an upper surface of an elongate outer wrapping paper raw material sheet and positioning each of the flavor molded body raw material sheets on the upper surface of the outer wrapping paper raw material sheet and, in this state, conveying these sheets along a conveyance path of a winding machine while winding the outer wrapping paper raw material sheet into a cylindrical shape, thereby forming an elongate flavor rod; and a cutting step for cutting the elongate flavor rod to a prescribed length.

(Aspect 10)

In aspect 9, in the winding step, each of the flavor molded body raw material sheets may be adhered to the upper surface of the outer wrapping paper raw material sheet.

(Aspect 11)

Furthermore, in aspect 9, in the winding step, an elongate partition paper raw material sheet may be disposed so as to cover the flavor molded body raw material sheets placed on the upper surface of the outer wrapping paper raw material sheet, and the partition paper raw material sheet may be partially adhered to the upper surface of the outer wrapping paper raw material sheet, thereby positioning each of the flavor molded body raw material sheets on the upper surface of the outer wrapping paper raw material sheet.
It should be noted that the means for solving the problem in the present invention can be employed in combination to the greatest extent possible.

ADVANTAGEOUS EFFECTS OF INVENTION

According to the present disclosure, it is possible to provide a flavor stick that is inhaled using a flavor inhalation device that employs a microwave heating method, the flavor stick comprising a novel flavor rod having a plurality of flavor sources.

BRIEF DESCRIPTION OF DRAWINGS

Fig. 1 is a schematic configuration diagram of a flavor inhalation device for non-combustion heating of a flavor stick according to embodiment 1.
Fig. 2 is a diagram showing a schematic structure of the flavor stick according to embodiment 1.
Fig. 3 is a view seen along the line A in fig. 2.
Fig. 4 is a perspective view of a support portion according to embodiment 1.
Fig. 5 is a diagram for illustrating a process for producing a flavor rod according to embodiment 1.
Fig. 6 is a diagram for illustrating the process for producing the flavor rod according to embodiment 1.
Fig. 7 is a diagram for illustrating a method for folding a flavor molded raw material.
Fig. 8 is a diagram for illustrating an example of an application pattern of adhesive glue applied to an upper surface of an outer wrapping paper raw material sheet by a glue application device according to embodiment 1.
Fig. 9 is a diagram for illustrating a state immediately before cylindrically winding the outer wrapping paper raw material sheet in a winding step.
Fig. 10 is a cross-sectional view of a flavor rod according to embodiment 2.
Fig. 11 is a diagram for illustrating a method for producing the flavor rod according to embodiment 2.
Fig. 12 is a diagram for illustrating the method for producing the flavor rod according to embodiment 2.
Fig. 13 is a diagram for illustrating an example of an application pattern of adhesive glue applied to an upper surface of an outer wrapping paper raw material sheet by a glue application device according to embodiment 2.
Fig. 14 is a cross-sectional view showing a state in which a partition paper raw material sheet is adhered to the outer wrapping paper raw material sheet.

DESCRIPTION OF EMBODIMENTS

Embodiments of a flavor stick and a heat-not-burn flavor inhalation product according to the present disclosure will be described on the basis of the drawings. It should be noted that, unless specifically stated otherwise, dimensions, materials, shapes and relative arrangements, etc. of the components disclosed in the present embodiment should not be construed as limiting the technical scope of the invention only to those mentioned.
A flavor stick according to the present disclosure comprises a flavor rod to be inserted into a heating chamber of a flavor inhalation device and heated by microwaves emitted from an antenna of the flavor inhalation device. The flavor rod of the flavor stick comprises an outer wrapping paper and a plurality of flavor molded bodies that are disposed in an inner region of the outer wrapping paper and molded into a prescribed shape. The plurality of flavor molded bodies are each positioned and retained on an inner surface of the outer wrapping paper and, in a center of a cross-section of the flavor rod, an antenna insertion hole for inserting the antenna from a front-end side of the flavor rod is formed along an axial direction.

Embodiment 1

Fig. 1 is a schematic configuration diagram of a flavor inhalation device 30 for non-combustion heating of a flavor stick according to embodiment 1. Fig. 2 is a diagram showing a schematic structure of the flavor stick 1 according to embodiment 1. The flavor inhalation device 30 is an inhalation device used when inhaling the flavor stick 1, and the flavor stick 1 and the flavor inhalation device 30 form a heat-not-burn flavor inhalation product.
The flavor inhalation device 30 has a heating chamber 31 which can accommodate a flavor rod 2 of the flavor stick 1, and the flavor rod 2 is insertable/removable from an insertion port 31A of the heating chamber. The heating chamber 31 is a generally cylindrical cavity portion defined by a chamber side peripheral wall 31B forming the sides of the heating chamber 31, and a chamber bottom wall 31C forming the bottom portion of the heating chamber 31. The flavor inhalation device 30 is a device for heating the flavor rod 2 of the flavor stick 1 by a microwave heating method. The heating chamber 31 of the flavor inhalation device 30 is provided with an antenna 32 that emits microwaves for heating the flavor rod 2.
The flavor inhalation device 30 further comprises a power supply unit 33, a microwave generation unit 34, etc. The power supply unit 33 is, for example, a rechargeable secondary battery, and supplies activation power to the microwave generation unit 34. Furthermore, one end of an air flow path 36 is connected to the chamber bottom wall 31C of the flavor inhalation device 30. The other end of the air flow path 35 is in communication with an air intake port 37 formed in a housing of the flavor inhalation device 30. It should be noted that the aspect of taking external air into the heating chamber 31 of the flavor inhalation device 30 is not limited to the above examples. For example, a counter-flow air introduction means may be adopted to introduce external air introduced from the insertion port 31A of the flavor inhalation device 30 to the bottom portion of the heating chamber 31 instead of or in combination with a bottom-flow air introduction means for introducing external air to the bottom portion of the heating chamber 31 through the air intake port 37 and the air flow path 36. Specifically, external air introduced from the insertion port 31A of the flavor inhalation device 30 may be supplied to the bottom portion side of the heating chamber 31 through a gap between the outer circumferential surface of the flavor stick 1 inserted into the heating chamber 31 and the chamber side peripheral wall 31B.
The microwave generation unit 34 is, for example, mounted on a circuit board and includes an oscillator 341, a power control unit 342, etc. The oscillator 341 is, for example, a semiconductor or magnetron microwave oscillator and generates microwaves at a prescribed frequency. The frequency of the microwaves is not particularly limited. The power control unit 342 controls the power supplied from the power supply unit 33 to the oscillator 341. The oscillator 341 of the microwave generation unit 34 is connected to the antenna 32 by a cable, for example, and the microwaves generated at the oscillator 341 are transmitted to the antenna 32 via the cable.
The antenna 32 has a rod form and extends from the center of the chamber bottom wall 31C in parallel to the axial direction of the heating chamber 31 (the insertion/removal direction of the flavor stick 1) and towards the insertion port 31A, for example. That is, the antenna 32 is provided in a protruding manner in the heating chamber 31 from the center of the chamber bottom wall 31C in the heating chamber 31. The antenna 32 emits the microwaves generated by the oscillator 341 of the microwave generation unit 34 into the heating chamber 31.
The flavor stick 1 comprises the flavor rod 2 which is inserted into the heating chamber 31 in the flavor inhalation device 30 and heated by microwaves emitted from the antenna 32, and a mouthpiece portion 3 connected to the rear-end side of the flavor rod 2. In the present embodiment, the flavor stick 1 has a cylindrical rod form extending in a rod shape in one direction, for example, and the reference sign CL in fig. 2 is the central axis of the flavor stick 1. Note that the flavor rod 2 and the mouthpiece portion 3 are arranged coaxially, and thus the central axis CL can also be said to be the central axis of the flavor rod 2 and the mouthpiece portion 3. Hereinafter, the direction in which the central axis CL extends is also referred to as the axial direction of the flavor rod 2 and the mouthpiece portion 3.
The flavor rod 2 in the form of a cylindrical rod and the mouthpiece portion 3 are arranged coaxially and are integrally connected by being coaxially wound by a tipping paper 8. The reference sign 1a is a mouthpiece end 1a formed on the rear-end side of the flavor stick 1, and the reference sign 1b is the front end of the flavor stick 1. The flavor stick 1 is inserted into the heating chamber 31 in the flavor inhalation device 30 from the front end 1b side.
Fig. 3 is a view seen along the line A in fig. 2, and is a front view of the flavor stick 1 (flavor rod 2) viewed from the front end 1b side.
The flavor rod 2 comprises an outer wrapping paper 21 and a plurality of flavor molded bodies 22 disposed on the inner side of the outer wrapping paper 21. The flavor molded bodies 22 are each positioned and retained on an inner surface 21A of the outer wrapping paper 21.
The flavor molded bodies 22 are molded bodies containing a flavor source and molded into a prescribed shape. The flavor molded bodies 22 shown in fig. 3 are obtained by spirally folding flavor sources molded into a sheet form, but the form of the flavor molded bodies 22 is not particularly limited. Furthermore, in the example shown in fig. 3, three flavor molded bodies 22 are disposed on the inner side of the outer wrapping paper 21 in the flavor rod 2, but the number of the flavor molded bodies 22 is not particularly limited, as long as the number is a plurality. Each flavor molded body 22 is adhered to the inner surface 21A of the outer wrapping paper 21 by a molded body adhesive glue BD, thereby being positioned and retained on the inner surface of the outer wrapping paper 21. The molded body adhesive glue BD may extend from the front end 1b to the rear end of the flavor rod 2A. Additionally, the spirally folded flavor molded bodies 22 also extend along the central axial CL direction (axial direction) of the flavor rod 2. It should be noted that, as a variant of the arrangement aspect of the flavor molded bodies 22, the number of the flavor molded bodies 22 may be switched at the front end side and the rear end side of the flavor rod 2.
As shown in fig. 3, in an aspect in which the plurality of flavor molded bodies 22 are positioned and retained on the inner surface of the outer wrapping paper 21, the antenna insertion hole 23 is formed in the center of the cross-section of the flavor rod 2. The antenna insertion hole 23 of the flavor rod 2 is a cavity portion for insertion of the antenna 32 from the front end 1b side of the flavor rod 2 when mounting the flavor rod 2 into the heating chamber 31 of the flavor inhalation device 30 and is formed along the central axial CL direction (axial direction) of the flavor rod 2. In the present embodiment, the antenna insertion hole 23 extends from the front end 1b to the rear end of the flavor rod 2.
The flavor molded bodies 22 may be configured to contain shredded tobacco as the flavor source, for example. There is no particular limitation as to the material of the shredded tobacco, and well-known materials such as lamina and midrib may be used. Furthermore, ground tobacco may be formed by grinding dried tobacco leaves, then homogenizing and processing the grounds into a sheet (also referred to below simply as a "homogenized sheet") which is shredded. It should be noted that the method for producing the homogenized sheet can be known methods such as a papermaking method, slurry method, rolling method, etc. Of course, various types of tobacco can be used for the tobacco included in the flavor molded bodies 22. Examples that may be cited include yellow, Burley, orient, or native type, and other Nicotiana tabacum and Nicotiana rustica varieties, and mixtures thereof. The flavor source illustrated above can be processed into a sheet form, for example, to form the flavor molded body 22. Of course, uncut tobacco leaves may be used as the material for forming the flavor molded bodies 22.
The flavor molded bodies 22 may also contain a fragrance as the flavor source. The type of fragrance is not particularly limited. Examples of the fragrances include acetanisole, acetophenone, acetylpyrazine, 2-acetylthiazole, alfalfa extract, amyl alcohol, amyl butyrate, trans-anethole, star anise oil, apple juice, balsam of peru 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, β-carotene, carrot juice, L-carvone, β-caryophyllene, cassia bark oil, cedarwood oil, celery seed oil, chamomile oil, cinnamaldehyde, cinnamic acid, cinnamyl alcohol, cinnamyl cinnamate, citronella oil, DL-citronellol, clary sage extract, cocoa, coffee, konjac oil, coriander oil, cumin aldehyde, davana oil, δ-decalactone, γ-decalactone, decanoic acid, dill herb oil, 3,4-dimethyl-1,2-cyclopentanedione, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, 3,7-dimethyl-6-octenoic acid, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, ethyl 2-methylbutyrate, ethyl acetate, ethyl butyrate, ethyl hexanoate, ethyl isovalerate, ethyl lactate, ethyl laurate, ethyl levulinate, ethyl maltol, ethyl octanoate, ethyl oleate, ethyl palmitate, ethyl phenylacetate, ethyl propionate, ethyl stearate, ethyl valerate, ethyl vanillin, ethyl vanillin glucoside, 2-ethyl-3,(5 or 6)-dimethylpyrazine, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, 2-ethyl-3-methylpyrazine, eucalyptol, fenugreek absolute, genet absolute, gentian root infusion, geraniol, geranyl acetate, grape juice, guaiacol, guava extract, γ-heptalactone, γ-hexalactone, hexanoic acid, cis-3-hexene-1-ol, hexyl acetate, hexyl alcohol, phenylhexyl acetate, honey, 4-hydroxy-3-pentenoic acid lactone, 4-hydroxy-4-(3-hydroxy-1-butenyl)-3,5,5-trimethyl-2-cyclohexen-1-one, 4-(para-hydroxyphenyl)-2-butanone, sodium 4-hydroxyundecanoate, immortelle absolute, β-ionone, isoamyl acetate, isoamyl butyrate, isoamyl phenylacetate, isobutyl acetate, isobutyl phenylacetate, jasmine absolute, cola nut tincture, labdanum oil, lemon terpeneless oil, licorice extract, linalool, linalyl acetate, lovage root oil, maltol, maple syrup, menthol, menthone, L-menthyl acetate, paramethoxybenzaldehyde, methyl-2-pyrrolyl ketone, methyl anthranilate, methyl phenylacetate, methyl salicylate, 4'-methylacetophenone, methylcyclopentenolone, 3-methylvaleric acid, mimosa absolute, molasses, myristic acid, nerol, nerolidol, γ-nonalactone, nutmeg oil, δ-octalactone, octanal, octanoic acid, orange flower oil, orange oil, orris root oil, palmitic acid, ω-pentadecalactone, peppermint oil, petitgrain Paraguay oil, phenethyl alcohol, phenethyl phenylacetate, phenylacetic acid, piperonal, plum extract, propenyl guaethol, propyl acetate, 3-propylidenephthalide, prune juice, pyruvic acid, raisin extract, rose oil, rum, sage oil, sandalwood oil, spearmint oil, styrax absolute, marigold oil, tea distillate, α-terpineol, terpinyl acetate, 5,6,7,8-tetrahydroquinoxaline, 1,5,5,9-tetramethyl-13-oxacyclo(8.3.0.0(4.9))tridecane, 2,3,5,6-tetramethylpyrazine, thyme oil, tomato extract, 2-tridecanone, triethyl citrate, 4-(2,6,6-trimethyl-1-cyclohexenyl)2-buten-4-one, 2,6,6-trimethyl-2-cyclohexene-1,4-dione, 4-(2,6,6-trimethyl-1,3-cyclohexadienyl)2-buten-4-one, 2,3,5-trimethylpyrazine, γ-undecalactone, γ-valerolactone, vanilla extract, vanillin, veratraldehyde, violet leaf absolute, N-ethyl-p-menthane-3-carboxamide (WS-3), and ethyl-2-(p-menthane-3-carboxamide) acetate (WS-5). These fragrances may be used alone, or two or more may be used in combination.
It should be noted that the flavor molded bodies 22 need not contain a tobacco material. As the raw material for such a flavor molded body 22, a plant material which does not comprise tobacco components can be illustrated as an example. That is, the flavor molded body 22 may contain one or more selected from plant leaves, veins, stems, roots, flowers, seeds, and pulp of plants that do not contain tobacco components. As the plant material that does not contain tobacco components, a herbal material can be preferably used as the flavor source. Examples of the herbal materials include allspice, black pepper, Ezo white root, calamus root, catnip, catuaba, cayenne pepper, chaga, chervil, cinnamon, ginseng, St. John's wort, green tea, black tea, black cohosh, cayenne, chamomile, clove, cocoa, honeybush, echinacea, feverfew, ginger, goldenseal, lavender, licorice, marjoram, milk thistle, mint (menthe), oolong tea, oregano, pennyroyal, peppermint, red clover, rooibos (red or green), rosehips, rosemary, sage, clary sage, savory, spearmint, gotu kola, thyme, turmeric, valerian, wintergreen, yellow dock, yerba mate, yerba santa, bacopa monniera, ashwagandha, chili pepper, ground cherry, milk thistle, etc.
Of course, the flavor molded bodies 22 may contain a mixture of tobacco material and herbal materials such as described above.
Furthermore, the flavor molded bodies 22 in the present embodiment contain an aerosol generating substrate. The aerosol generating substrate is a substance that generates an aerosol when volatile substances released upon volatilization by microwave heating by the flavor inhalation device 30 are cooled. The aerosol generating substrate is, for example, a liquid. There is no particular limitation as to the type of aerosol generating substrate, and various types of natural extracts and/or components thereof may be selected, according to the application. Aerosol generating substrates which may be cited include glycerol, propylene glycol, triacetin, 1,3-butanediol, and mixtures thereof.
The flavor molded body 22 can be obtained by molding the raw material as illustrated above with known molding techniques. For example, the flavor molded body 22 may be a papermaking sheet, a cast sheet, or a rolled sheet molded by the papermaking method, slurry method, rolling method, etc. described above.
Next, the mouthpiece portion 3 will be described. The mouthpiece portion 3 has a support portion 4, a cooling portion 5, and a filter portion 6 from the front-end side. The support portion 4, the cooling portion 5, and the filter portion 6 in the mouthpiece portion 3 are aligned and arranged coaxially, and these are integrally wound by a wrapping paper 7. The flavor stick 1 is then formed by the tipping paper 8 winding together the flavor rod 2 and the mouthpiece portion 3. For example, the tipping paper 8 integrally wraps the periphery of the entire mouthpiece portion 3 and the rear-end side of the flavor rod 2. Note that the flavor stick 1 may be an aspect in which the flavor rod 2, the support portion 4, the cooling portion 5, and the filter portion 6 are integrally wrapped by the tipping paper 8, without the use of the wrapping paper 7. Of course, the configuration of the mouthpiece portion 3 described above is an example and need not contain some of the configurations (e.g., the support portion 4 may be omitted).
Fig. 4 is a perspective view of the support portion 4 according to embodiment 1. The support portion 4 is a segment positioned on the immediate rear-end side of the flavor rod 2 and disposed contacting the rear end of the flavor rod 2. The reference sign CL2 is the central axis of the support portion 4. The support portion 4 is a perforated columnar body formed as an aerosol flow path 41 with a through-hole in the center of a cross-section orthogonal to the central axis CL2. The support portion 4 is a member for inhibiting the flavor molded bodies 22 from being pushed towards the mouthpiece portion 3 during insertion of the antenna 32 into the antenna insertion hole 23 of the flavor rod 2. The reference sign 42 is a support surface positioned towards the front-end side of the support portion 4. The support surface 42 is disposed on the cross section outer peripheral side of the mouthpiece portion 3, and contacts the rear end of each flavor molded body 22 in the flavor rod 2, for example. It should be noted that a portion of each flavor molded body 22 is disposed to face an aerosol flow path 41 of the support portion 4. This allows the aerosol generated in each flavor molded body 22 to be efficiently introduced into the aerosol flow path 41 of the support portion 4 at the time of inhalation of the flavor stick 1.
The support portion 4 can be formed by various materials. The support portion 4 may be a hollow cellulose acetate tube, for example. In other words, the support portion 4 may be formed through a center hole in the center of the cross-section of a cylindrical cellulose acetate fiber bundle. However, the material of the support portion 4 is not particularly limited. The support portion 4 also acts as a spacer for separating the cooling portion 5 from the flavor rod 2.
The cooling portion 5 is a segment positioned immediately after the support portion 4 and arranged contacting the rear end of the support portion 4. During inhalation of the flavor stick 1, volatile substances released from the flavor rod 2 (flavor molded bodies 22) flow downstream along the cooling portion 5. The volatile substances released from the flavor rod 2 (flavor molded bodies 22) are cooled in the cooling portion 5 to promote aerosol generation. In the form shown in fig. 2, the cooling portion 5 is formed by a hollow paper tube having vent holes 5A through which external air can be introduced. However, the cooling portion 5 need not have the vent holes 5A. A cooling facilitating material such as a polylactic acid sheet may also be disposed in the paper tube forming the cooling portion 5, and the cooling facilitating material facilitates cooling of the volatile substances released from the flavor rod 2 (flavor molded bodies 22). The cooling portion 5 may also have an absorbent arranged so as not to obstruct the flow of volatile substances and aerosol. For example, the cooling portion 5 may contain a filter material with a large number of flow paths (through-holes) formed along the longitudinal direction (axial direction) of the mouthpiece portion 3. The cooling portion 5 may also be a cellulose acetate tube formed with a hollow through-path in the axial direction.
The filter portion 6 is a segment positioned at the rear end of the mouthpiece portion 3, i.e., towards the mouthpiece end 1a. The filter portion 6 is positioned immediately after the cooling portion 5 and may be arranged contacting the rear end of the cooling portion 5. The filter portion 6 may contain a filter material to collect prescribed components contained in the aerosol, for example. The type of filter material forming the filter portion 6 is not particularly limited. For example, the filter portion 6 may comprise a filter material formed by cylindrically shaped cellulose acetate fibers. The filter portion 6 may also be a center hole filter with a center hole formed along an axial direction of the cylindrically shaped cellulose acetate fibers. The filter portion 6 may also be a paper filter filled with cellulose fibers and may also be a paper tube containing no filtering material. The filter portion 6 may also comprise a solid filter material with a filter material, a center hole filter, a paper filter, or may be formed by selectively combining paper tubes without a filtering material.
The flavor stick 1 comprising the flavor rod 2 configured as described above is inhaled using the flavor inhalation device 30 shown in fig. 1. When inserting the flavor rod 2 of the flavor stick 1 into the heating chamber 31, the flavor rod 2 is inserted into the heating chamber 31 from the front end 1b side. On such occasion, the flavor stick 1 according to the present embodiment has the antenna insertion hole 23 formed in the center of the cross-section of the flavor rod 2, and the antenna insertion hole 23 extends from the front end 1b along the central axis CL direction (axial direction).
As such, when inserting the flavor stick 1 (flavor rod 2) into the heating chamber 31, the antenna 32 can be smoothly inserted into the antenna insertion hole 23. That is, the mounting resistance when mounting the antenna 32 in the flavor rod 2 can be reduced. This can improve usability when the flavor rod 2 is mounted in the heating chamber 31. This can also inhibit damage such as folding or bending etc. of the antenna 32 and buckling deformation of the flavor rod 2 when inserting the antenna 32 into the flavor rod 2.
Furthermore, by forming the antenna insertion hole 23 in the flavor rod 2 for insertion of the antenna 32, it can be made difficult for the antenna 32 to directly touch the flavor molded bodies 22 when inserting the antenna 32 into the antenna insertion hole 23. This can inhibit the attachment of the flavor source contained in the flavor molded bodies 22 to the antenna 32. However, the antenna insertion hole 23 in the flavor rod 2 may be of a specification to be pushed open upon insertion of the antenna 32.
In the flavor inhalation device 30, when the power control unit 342 of the microwave generation unit 34 receives an aerosol generation request, the oscillator 341 is supplied with activation power from the power supply unit 33 on the basis of a command signal from the power control unit 342. For example, when receiving an activation operation on an operation switch or the like arranged in the housing of the flavor inhalation device 30, this may be a trigger for the power control unit 342 to detect an aerosol generation request. Alternatively, the flavor inhalation device 30 may comprise a sensor to detect when the flavor stick 1 (flavor rod 2) has been inserted into the heating chamber 31. In this case, the power control unit 342 may detect an aerosol generation request triggered by the detection of the insertion of the flavor stick 1 (flavor rod 2) into the heating chamber 31. It should be noted that the flavor inhalation device 30 may comprise a temperature sensor to detect the temperature in the heating chamber 31, or the temperature of the flavor rod 2, and may adjust the current amount supplied from the power supply unit 33 to the oscillator 341 on the basis of the temperature detected by the temperature sensor.
When the power control unit 342 of the microwave generation unit 34 in the flavor inhalation device 30 receives an aerosol generation request and the oscillator 341, which has received a supply of activation power from the power supply unit 33, generates microwaves, the microwaves are emitted from the antenna 32. The microwaves emitted from the antenna 32 inserted into the antenna insertion hole 23 of the flavor rod 2 cause moisture contained in each flavor molded body 22 of the flavor rod 2 or a dielectric such as the flavor source and the aerosol generating substrate to generate heat due to the dielectric loss thereof. In this manner, the heating of each flavor molded body 22 by the microwaves emitted from the antenna 32 releases an aerosol comprising the flavor component (e.g., the tobacco component) from each flavor molding body 22. The aerosol containing the flavor component generated in the flavor rod 2 is then sequentially passed through the mouthpiece portion 3, the support portion 4 (aerosol flow path 41), the cooling portion 5, and the filter portion 6, and is ultimately inhaled by the user from the mouthpiece end 1a.
The flavor stick 1 according to the present embodiment adopts a novel form which is distinct from the conventional technology; i.e., the plurality of flavor molded bodies 22 are positioned and retained on the inner surface 21A of the outer wrapping paper 21 of the flavor rod 2. That is, a flavor molded body 22 of the flavor rod 2 in the present embodiment is a molded body molded into a prescribed shape, and differs from a rod form which fills the traditional typical powdered, granulated and shredded flavor source inside the wrapping paper. The flavor rod 2 is formed along the axial direction with the antenna insertion hole 23 in the center of the cross-section thereof. According to these, the flavor source does not collapse from the front-end side of the flavor rod, as in the conventional technology.
Furthermore, the flavor molded bodies 22 in the present embodiment extend along the axial direction of the flavor rod 2. Therefore, the aerosol containing the flavor component released from the flavor molded body 22 by microwave heating by the flavor inhalation device 30 easily flows smoothly along the axial direction of the flavor rod 2.
Additionally, in the present embodiment, each of the plurality of flavor molded bodies 22 is adhered to the inner surface 21A in the outer wrapping paper 21, thus allowing each flavor molded body 22 to be more firmly positioned and retained relative to the inner surface 21A in the outer wrapping paper 21.
In the flavor rod 2 according to the present embodiment, the type of flavor source may be different in at least one of the flavor molded bodies 22 and another flavor molded body 22 among the plurality of flavor molded bodies 22. In this manner, the degree of freedom in the smoking flavor design in the flavor rod 2 is increased, making it easier to achieve a rich smoking flavor. Note that if there are different types of flavor sources among the flavor molded bodies 22 in the flavor rod 2 as described above, the formulation amount of the flavor sources may be changed according to the type. However, the above aspect is an example and the flavor source of each flavor molded body 22 contained in the flavor rod 2 may be the same. Also, in the flavor inhalation device 30 according to the present embodiment, the antenna 32 may have a plurality of heating regions of different relative dielectric constants and may heat each flavor molded body 22 contained in the flavor rod 2 individually and at any timing independently of each other according to the respective heating regions.
The ratio of the cross-sectional area of the antenna insertion hole 23 to the cross-sectional area of the flavor rod 2 is not particularly limited, but one example is an aspect that ensures 2% or more, preferably 5% or more. By configuring in this manner, the antenna 32 can be inserted more smoothly into the antenna insertion hole 23. It can also more effectively inhibit the antenna 32 from pushing against the flavor molded bodies 22 during insertion of the antenna 32 or the frictional resistance from increasing during insertion.
The outer wrapping paper 21 in the flavor rod 2 preferably uses a wrapping paper with low heat transfer performance in view of inhibiting heat escape from the heating chamber 31 to the outside. As such, the outer wrapping paper 21 preferably uses a low basis weight and low density material. For example, the basis weight of the outer wrapping paper 21 is preferably 10-40 gsm, and the density of the outer wrapping paper 21 is preferably 0.5-1 g/cm³. The outer wrapping paper 21 may also be paper coated with a coating agent such as calcium carbonate, silicon dioxide, etc., to reduce heat transfer. However, the specifications of the outer wrapping paper 21 described above are only examples and the outer wrapping paper is not limited thereto.
A production method for producing the flavor rod 2 according to the present embodiment by means of a winding machine will be described next. The method for producing the flavor rod 2 has, as an example, a winding step and a cutting step. The winding step is a step for placing a plurality of elongate flavor molded body raw material sheets in parallel on an upper surface of an elongate outer wrapping paper raw material sheet and positioning each of the elongate flavor molded body raw material sheets on the upper surface of the elongate outer wrapping paper raw material sheet and, in this state, conveying these sheets along a conveyance path of a winding machine while winding the elongate outer wrapping paper raw material sheet into a cylindrical shape, thereby forming an elongate flavor rod. Furthermore, the cutting step is a step for cutting said elongate flavor rod to a prescribed length.
Fig. 5 and fig. 6 are diagrams for illustrating the method for producing the flavor rod 2 according to embodiment 1. In fig. 5 and fig. 6, various raw materials of the flavor rod 2 are conveyed along a conveyance direction indicated by the arrows. The various raw materials of the flavor rod 2 are conveyed on a conveyor, such as a garniture belt of a winding machine, along a conveyance path. Fig. 5 is a top view schematic diagram illustrating the process for producing the flavor rod 2. Fig. 6 is a lateral view schematic diagram illustrating the process of producing the flavor rod 2.
In the winding step, a plurality of elongate flavor molded body raw material sheets R22 are merged into an elongate outer wrapping paper raw material sheet R21 conveyed on a conveyor, and each flavor molded body raw material sheet R22 is placed in parallel on an upper surface R211 of the outer wrapping paper raw material sheet R21. The outer wrapping paper raw material sheet R21 is an elongate strip-shaped paper sheet for forming the outer wrapping paper 21. The flavor molded body raw material sheet R22 is an elongate strip-shaped raw material sheet for forming the flavor molded bodies 22 and is folded spirally (rolled) in a similar manner to the flavor molded bodies 22 described in fig. 3.
Fig. 5 shows an example of three flavor molded body raw material sheets R22 being supplied on the upper surface R211 of the outer wrapping paper raw material sheet R21. In fig. 5, the three flavor molded body raw material sheets R22 are distinguished and the reference signs R22-1 to R22-3 are also denoted. However, when it is not necessary to distinguish between the flavor molded body raw material sheets R22-1 to R22-3, these may be simply referred to as the flavor molded body raw material sheet R22.
In the present embodiment, a plurality of flavor molded body raw material sheets R22 are placed in parallel spaced apart in the width direction of the outer wrapping paper raw material sheet R21 and each flavor molded body raw material sheet R22 is adhered to the upper surface R211 of the outer wrapping paper raw material sheet R21. Note that the adhesive glue for adhering each flavor molded body raw material sheet R22 to the upper surface R211 of the outer wrapping paper raw material sheet R21 is applied on the upper surface R211 by the glue application device 70 shown in fig. 6 Furthermore, the reference sign B1 shown in fig. 6 is a rotatable bobbin around which the outer wrapping paper raw material sheet R21 is wound. The outer wrapping paper raw material sheet R21 is unwound sequentially from the bobbin B1. Note that the width direction of the various sheet materials which are the raw materials of the flavor rod 2 refers to a direction perpendicular to the elongate direction thereof.
Furthermore, the method for folding each flavor molded body raw material sheet R22 supplied on the outer wrapping paper raw material sheet R21 is not particularly limited, but an example is described with reference to fig. 7. In the example shown in fig. 7, the sheet material R22' unwound from the rotatable bobbin B2 is transported by means of a conveyor, etc., while being successively folded (rolled) by a guide not shown in the figures to thereby form a spirally folded flavor molded body raw material sheet R22. P1 to P3 in the figures illustrate the folded position of a sheet material R22'. In the example shown in fig. 7, the sheet material R22' is folded in three stages in the folded positions P1 to P3, but this folding aspect is an example. Note that the left end of fig. 7 schematically illustrates the cross-sectional shape of the flavor molded body raw material sheet R22 in a spirally folded state.
The reference sign S1 shown in fig. 6 is a merging portion where the plurality of flavor molded body raw material sheets R22 are supplied to merge onto the outer wrapping paper raw material sheet R21 conveyed on the conveyance path. As shown in fig. 6, the glue application device 70, which applies adhesive glue to the upper surface R211 of the outer wrapping paper raw material sheet R21, is disposed between the bobbin B1 and the merging portion S1. The glue application device 70 continuously applies adhesive glue to the upper surface R211 of the outer wrapping paper raw material sheet R21 unwound from the bobbin B1 in a rail-like (straight line) manner along the elongate direction of this upper surface R211. Fig. 8 is a diagram for illustrating an example of an application pattern of adhesive glue applied to the upper surface R211 of the outer wrapping paper raw material sheet R21 by the glue application device 70 according to embodiment 1. Fig. 8 shows a cross-section of the outer wrapping paper raw material sheet R21 with adhesive glue applied by the glue application device 70. The cross-section referred to here is a cross-section orthogonal to the sheet elongate direction.
The reference signs BD1 to BD3 shown in fig. 8 are molded body adhesive glue used to adhere each flavor molded body raw material sheet R22 to the upper surface R211 of the outer wrapping paper raw material sheet R21. The reference sign BD0 is wrapping adhesive glue used to adhere a first end E1 in the width direction of the outer wrapping paper raw material sheet R21 and a second end E2 on the other end side to each other when cylindrically winding the outer wrapping paper raw material sheet R21. In the example shown in fig. 8, the wrapping adhesive glue BD0 and the molded body adhesive glue BD1 to BD3 are disposed spaced apart from each other from the first end E1 side. Note that the wrapping adhesive glue BD0 is arranged in the vicinity of the first end E1. When it is not necessary to distinguish between the molded adhesive glue BD1 to BD3, these may simply be referred to as the molded body adhesive glue BD.
The glue application device 70 may have a nozzle to separately deliver the wrapping adhesive glue BD0 and the molded body adhesive glue BD1 to BD3 to the upper surface R211 of the outer wrapping paper raw material sheet R21. The molded body adhesive glue BD1 to BD3 is applied spaced apart in the width direction of the outer wrapping paper raw material sheet R21 such that each flavor molded body raw material sheet R22-1 to R22-3 (R22) is positioned at a planned merging position for merging with the outer wrapping paper raw material sheet R21 at the merging portion S1.
At the merging portion S1, each flavor molded body raw material sheet R22-1 to R22-3 (R22) which merges with the outer wrapping paper raw material sheet R21 is adhered to the upper surface R211 of the outer wrapping paper raw material sheet R21 by being placed on the molded body adhesive glue BD1 to BD3. As described above, in a state in which each flavor molded body raw material sheet R22 is positioned on the upper surface R211 of the outer wrapping paper raw material sheet R21, these are integrally conveyed towards a molding portion S2 (see fig. 6) on the downstream side in the conveyance direction.
In the winding step, the outer wrapping paper raw material sheet R21 having each flavor molded body raw material sheet R22 adhered to the upper surface R211 thereof is conveyed along the conveyance path while these are cylindrically wound at the molding portion S2 to thereby form the elongate flavor rod R2.
At the molding portion S2, the outer wrapping paper raw material sheet R21 is wound cylindrically. Fig. 9 is a diagram for illustrating a state immediately before cylindrically winding the outer wrapping paper raw material sheet R21 in the winding step. In fig. 9, a cross-section of the outer wrapping paper raw material sheet R21 and each flavor molded body raw material sheet R22 is shown. At the molding portion S2, the outer wrapping paper raw material sheet R21 is wound in the direction of arrow B in fig. 9. In particular, a guide member not shown in the figures is provided at the molding portion S2, and the outer wrapping paper raw material sheet R21 with each flavor molded body raw material sheet R22 positioned on the upper surface R211 is passed through the guide member installed at the molding portion S2, thereby cylindrically winding the outer wrapping paper raw material sheet R21 such that each flavor molded body raw material sheet R22 is positioned on the inner surface side of the cylindrical shape. On such occasion, in the process of the outer wrapping paper raw material sheet R21 being cylindrically wound, the first end E1 of the outer wrapping paper raw material sheet R21 to which the wrapping adhesive glue BD0 is applied is superimposed over the second end E2, thereby adhering the width-direction ends of the outer wrapping paper raw material sheet R21 to each other, resulting in obtaining an elongate flavor rod R2 with a cylindrical cross-section. Note that the upper surface R211 of the outer wrapping paper raw material sheet R21 ultimately constitutes the inner surface 21A of the outer wrapping paper 21 in the flavor rod 2.
The elongate flavor rod R2 formed as described above is cut to a prescribed length (cutting step) by a cutting knife (not shown) installed at a cutting portion S3. As a result, the flavor rod 2 described in fig. 2 and 3 etc. above is obtained. It should be noted that the flavor rod 2 obtained in this manner is integrally wrapped via the separately prepared mouthpiece portion 3 and tipping paper 8 to thereby obtain the flavor stick 1 shown in fig. 2.

Embodiment 2

Next, the flavor rod 2A according to embodiment 2 will be described. The following explanation will focus on the differences between the flavor rod 2A and the flavor rod 2 described in embodiment 1, and will omit the detailed description of mutually identical configurations by affixing the same reference signs.
Fig. 10 is a cross-sectional view of a flavor rod 2A according to embodiment 2. The flavor rod 2A further comprises a partition paper 24 disposed on the inner side of the outer wrapping paper 21. The partition paper 24 is a member that partitions the cross-section of the flavor rod 2 into a flavor accommodation region R1A, which is a region for accommodating the plurality of flavor molded bodies 22, and the antenna insertion hole 23. As shown in fig. 9, in the cross-section of the flavor rod 2, a flavor accommodation region R1 is formed between the outer wrapping paper 21 and the partition paper 24.
The partition paper 24 of the flavor rod 2A partitions a cross-section of the flavor rod 2A such that a plurality of the flavor accommodation regions R1A partitioned from each other are formed between the outer wrapping paper 21 and the partition paper 24, each of the plurality of flavor accommodation regions R1A containing one or more of the flavor molded bodies 22.
In the example shown in fig. 10, the cross-section of the flavor rod 2A is partitioned by the partition paper 24 into three of the flavor accommodation regions R1A and the antenna insertion hole 23, and the three flavor accommodation regions R1A are arranged around the antenna insertion hole 23 positioned on the center side of the cross-section. Each flavor accommodation region R1A partitioned by the partition paper 24 is arranged on the cross section outer peripheral side of the flavor rod 2A, and the three flavor accommodation regions R1A are arranged in the circumferential direction side-by-side on the inner side of the outer wrapping paper 21. Each single flavor molded body 22 is then individually accommodated in a single flavor accommodation region R1A.
The reference sign BD' shown in fig. 10 is partition paper adhesive glue that adheres the partition paper 24 to the inner surface 21A of the outer wrapping paper 21. The partition paper adhesive glue BD' may extend from the front end 1b to the rear end of the flavor rod 2A. In the present embodiment, a plurality (three) of the flavor accommodation regions R1A are partitioned from each other by the partition paper 24 being partially adhered to the inner surface 21A of the outer wrapping paper 21. In the example shown in fig. 10, the partition paper 24 is adhered to the inner surface 21A of the outer wrapping paper 21 at three locations in the cross-section of the flavor rod 2A, and the partition paper 24 sandwiches the flavor molded bodies 22 accommodated in the respective flavor accommodation regions R1A between the inner surface 21A of the outer wrapping paper 21 and the partition paper. This ensures that the flavor molded bodies 22 accommodated in the respective flavor accommodation regions R1A are positioned and retained on the inner surface 21A of the outer wrapping paper 21. However, in the flavor rod 2A as well, as in the flavor rod 2 according to embodiment 1, each flavor molded body 22 may be glued directly to the inner surface 21A of the outer wrapping paper 21 by the molded body adhesive glue BD (see fig. 3).
According to the flavor rod 2A according to the present embodiment, the flavor molded body 22 is accommodated in the flavor accommodation region R1A formed between the outer wrapping paper 21 and the partition paper 24, and thus the flavor molded body 22 can be separated from the antenna insertion hole 23 by the partition paper 24. According to this, when inserting the antenna 32 of the flavor inhalation device 30 into the antenna insertion hole 23 of the flavor rod 2A, the antenna 32 does not come into contact with each flavor molded body 22 of the flavor rod 2A. As such, the attachment of the flavor source contained in the flavor molded bodies 22 to the antenna 32 can be more advantageously inhibited. In other words, contamination of the antenna 32 can be more advantageously inhibited. Furthermore, according to the above configuration, an aerosol containing flavor components released from each flavor molded body 22 of the flavor rod 2A during activation of the flavor inhalation device 30 can be smoothly guided to the mouthpiece portion 3 by being made to flow along the flavor accommodation region R1A partitioned by the outer wrapping paper 21 and the partition paper 24.
In particular, in the present embodiment, each flavor accommodation region R1A accommodates a flavor molded body 22 individually. By virtue of this, the aerosols containing the flavor components released from each flavor molded body 22 can be supplied to the mouthpiece portion 3 through each flavor accommodation region R1A without mixing with each other. In this case, if the type of flavor source in each flavor molded body 22 is different, the flavor of the flavor component released from each flavor molded body 22 with a different type of flavor source can also be expected to be further accentuated. Additionally, as described above, the flavor rod 2A is not particularly limited in the number of flavor molded bodies 22 accommodated in one flavor accommodation region R1A. When accommodating a plurality of flavor molded bodies 22 in one flavor accommodation region R1A, the flavor source of the flavor molded body 22 accommodated in the one flavor accommodation region R1A may be set to the same type.
Furthermore, in the present embodiment, the plurality of flavor accommodation regions R1A are partitioned from each other by partially adhering the partition paper 24 to the inner surface 21A of the outer wrapping paper 21. In this manner, the flavor molded bodies 22 accommodated in the respective flavor accommodation regions R1A can be positioned and retained on the inner surface 21A of the outer wrapping paper 21 in a state in which the flavor molded bodies 22 are sandwiched between the inner surface 21A of the outer wrapping paper 21 and the partition paper 24.
It should be noted that the partition paper 24 of the flavor rod 2A preferably uses a material with low thermal conductivity in order not to allow heat to escape from each flavor accommodation region R1A. As such, the partition paper 24 preferably uses a low basis weight and low density material. For example, the basis weight of the partition paper 24 is preferably 10-40 gsm, and the density of the partition paper 24 is preferably 0.5-1 g/cm³. The partition paper 24 may also be paper coated with a coating agent such as calcium carbonate, silicon dioxide, etc., to reduce heat transfer.
In addition, the static coefficient of friction between the antenna 32 and the partition paper 24 is preferably adjusted so as to be 0.45 to 0.75 and the dynamic coefficient of friction is preferably adjusted so as to be 0.4 to 0.7, from the viewpoint of suppressing tearing of the partition paper 24 during insertion/removal of the antenna 32 in/from the antenna insertion hole 23. Furthermore, from the viewpoint of inhibiting tearing of the partition paper 24 during insertion/removal of the antenna 32, it is preferred that the tensile strength of the partition paper 24 is 10-20 N/15 mm, and the wet tensile strength of the partition paper 24 is 5-20 N/15 mm. The method for measuring the tensile strength of the partition paper 24 conforms to JIS P 8113, for example. The method for measuring the wet tensile strength of the partition paper 24 is measured on the basis of the wet tensile strength test described in JP 2019-187451 , for example.
A production method for producing the flavor rod 2A according to the present embodiment by a winding machine will be described next. The method for producing the flavor rod 2A has a winding step and a cutting step, similarly to embodiment 1. Fig. 11 and fig. 12 are diagrams for illustrating the method for producing the flavor rod 2 according to embodiment 2, and correspond to fig. 5 and fig. 6. The explanation will focus on the differences with the method for producing the flavor rod 2 according to embodiment 1.
As described above, the flavor rod 2A comprises the partition paper 24. Therefore, in the method for producing the flavor rod 2A, the outer wrapping paper raw material sheet R21 is merged with the plurality of elongate flavor molded body raw material sheets R22, after which the elongate partition paper raw material sheet R24 is supplied to the conveyance path from above the flavor molded body raw material sheets R22 and is merged at a second merging portion S4. The partition paper raw material sheet R24 is an elongate strip-shaped paper sheet for forming the partition paper 24. The reference sign B3 shown in fig. 12 is a bobbin and the partition paper raw material sheet R24 is wound thereon. The bobbin B3 is rotatable and can sequentially unwind the partition paper raw material sheet R24. A second merging portion S4 is positioned between the first merging portion S1 and the molding portion S2 as shown in fig. 12.
The glue application device 70 applies the wrapping adhesive glue BD0 and the partition paper adhesive glue BD' described above to the upper surface R211 of the outer wrapping paper raw material sheet R21 unwound from the bobbin B1 in a rail-like (straight line) manner along the elongate direction of this upper surface R211. Fig. 13 is a diagram for illustrating an example of an application pattern of adhesive glue applied to the upper surface R211 of the outer wrapping paper raw material sheet R21 by the glue application device 70 according to embodiment 2.
In the example shown in fig. 13, the wrapping adhesive glue BD0 and the partition paper adhesive glue BD'1 to BD'3 are disposed spaced apart from each other from the first end E1 side of the outer wrapping paper raw material sheet R21. The wrapping adhesive glue BD0 is arranged in the vicinity of the first end E1, similarly to the aspect shown in fig. 8. Furthermore, fig. 13 shows, with a dashed line, each flavor molded body raw material sheet R22-1 to R22-3 (R22) placed on the outer wrapping paper raw material sheet R21 at the merging portion S1. As shown in fig. 13, each flavor molded body raw material sheet R22-1 to R22-3 (R22) is arranged between respective adhesive glue BD0, BD' applied to the upper surface R211 of the outer wrapping paper raw material sheet R21 by the glue application device 70.
As described above, the elongate partition paper raw material sheet R24 unwound from the bobbin B3 is supplied on the outer wrapping paper raw material sheet R21 and the flavor molded body raw material sheet R22 at the second merging portion S4. As shown in fig. 11, the width dimension of the partition paper raw material sheet R24 is slightly smaller than the width dimension of the outer wrapping paper raw material sheet R21, and the partition paper raw material sheet R24 is supplied such that the entire wrapping adhesive glue BD0 is not covered by the partition paper raw material sheet R24. In a state in which the partition paper raw material sheet R24 is supplied on the outer wrapping paper raw material sheet R21 and the flavor molded body raw material sheet R22, one end in the width direction in the partition paper raw material sheet R24 partially covers only the inner portion in the width direction of the wrapping adhesive glue BD0.
A guide member (not shown) is arranged on the second merging portion S4 and presses the partition paper raw material sheet R24 from the top towards each adhesive glue BD0, BD' applied to the outer wrapping paper raw material sheet R21. The partition paper raw material sheet R24 is pressed by the guide member, thereby adhering the partition paper raw material sheet R24 to the outer wrapping paper raw material sheet R21. Fig. 14 is a cross-sectional view showing a state in which the partition paper raw material sheet R24 is adhered to the outer wrapping paper raw material sheet R21. As shown in fig. 14, the partition paper raw material sheet R24 is partially adhered to the upper surface R211 (ultimately, the inner surface 21A of the outer wrapping paper 21) of the outer wrapping paper raw material sheet R21 by each adhesive glue BD0, BD'.
The reference signs R241 to R243 shown in fig. 14 are retaining portions that position and retain each flavor molded body raw material sheet R22-1 to R22-3 (R22) on the upper surface R211 (ultimately, the inner surface 21A of the outer wrapping paper 21) of the outer wrapping paper raw material sheet R21. In fig. 14, the retaining portions R241 to R243 of the partition paper raw material sheet R24 are formed by a non-adhesive region of the partition paper raw material sheet R24 that is not adhered with each adhesive glue BD0, BD'. In fig. 14, a gap is formed on the drawing between the retaining portions R241 to R243 and each flavor molded body raw material sheet R22-1 to R22-3 (R22), but the retaining portions R241 to R243 are at least partially in close contact with the respective flavor molded body raw material sheets R22-1 to R22-3 (R22), and each flavor molded body raw material sheet R22-1 to R22-3 (R22) can be positioned and retained in a state in which these are pressed against the upper surface R211 of the outer wrapping paper raw material sheet R21 (ultimately, the inner surface 21A of the outer wrapping paper 21).
At the molding portion S2, the outer wrapping paper raw material sheet R21 is then wound using an unillustrated guide member in the direction of arrow C in fig. 14. On such occasion, in the process of the outer wrapping paper raw material sheet R21 being cylindrically wound, the first end E1 of the outer wrapping paper raw material sheet R21 to which the wrapping adhesive glue BD0 is applied is superimposed over the second end E2, thereby adhering the width-direction ends of the outer wrapping paper raw material sheet R21 to each other, resulting in obtaining an elongate flavor rod R2 with a cylindrical cross-section. The elongate flavor rod R2 is then cut to a prescribed length at the cutting portion S3 (cutting step). As a result, the flavor rod 2A described in fig. 10 above is obtained.
Although embodiments according to the present disclosure have been described above, the flavor stick, heat-not-burn flavor inhalation product, and method for producing a flavor stick according to the present disclosure are not limited thereto. Also, each aspect disclosed in the above-described embodiments and variants can be combined with any other aspect disclosed in the present description.

REFERENCE SIGNS LIST

1 ... Flavor stick
2 ... Flavor rod
3 ... Mouthpiece portion
21 ... Outer wrapping paper
22 ... Flavor molded body
23 ... Antenna insertion hole
24 ... Partition paper

Claims

A flavor stick comprising a flavor rod to be inserted into a heating chamber of a flavor inhalation device and heated by microwaves emitted from an antenna of the flavor inhalation device, wherein the flavor rod includes an outer wrapping paper, and a plurality of flavor molded bodies that are disposed in an inner region of the outer wrapping paper and molded into a prescribed shape, and the plurality of flavor molded bodies are each positioned and retained on an inner surface of the outer wrapping paper and, in a center of a cross-section of the flavor rod, an antenna insertion hole for inserting the antenna from a front-end side of the flavor rod is formed along an axial direction.
The flavor stick according to claim 1, wherein the flavor molded bodies extend along the axial direction of the flavor rod.
The flavor stick according to claim 1 or 2, wherein the plurality of flavor molded bodies are each adhered to the inner surface of the outer wrapping paper.
The flavor stick according to any one of claims 1-3, wherein the flavor rod further comprises a partition paper that is disposed on the inner side of the outer wrapping paper, and that partitions the cross-section of the flavor rod into flavor accommodation regions for accommodating the plurality of flavor molded bodies, and the antenna insertion hole, and
the flavor accommodation regions are formed between the outer wrapping paper and the partition paper.
The flavor stick according to claim 4, wherein the partition paper partitions the cross-section of the flavor rod such that a plurality of the flavor accommodation regions partitioned from each other are formed between the outer wrapping paper and the partition paper, and one or more of the flavor molded bodies are accommodated in the respective flavor accommodation regions.
The flavor stick according to claim 5, wherein the plurality of flavor accommodation regions are partitioned from each other by the partition paper being partially adhered to the inner surface of the outer wrapping paper.
The flavor stick according to claim 5 or 6, wherein the flavor molded bodies are individually accommodated in the flavor accommodation regions.
A heat-not-burn flavor inhalation product comprising: the flavor stick according to any one of claims 1 to 7; and a flavor inhalation device having a heating chamber into which the flavor rod can be inserted, and an antenna inserted into the antenna insertion hole when the flavor rod is inserted into the heating chamber.
A method for producing the flavor rod according to claim 1 by means of a winding machine, the method comprising: a winding step for placing a plurality of elongate flavor molded body raw material sheets in parallel on an upper surface of an elongate outer wrapping paper raw material sheet and positioning each of the flavor molded body raw material sheets on the upper surface of the outer wrapping paper raw material sheet and, in this state, conveying these sheets along a conveyance path of a winding machine while winding the outer wrapping paper raw material sheet into a cylindrical shape, thereby forming an elongate flavor rod; and a cutting step for cutting the elongate flavor rod to a prescribed length.
The method for producing a flavor rod according to claim 9, wherein, in the winding step, each of the flavor molded body raw material sheets is adhered to the upper surface of the outer wrapping paper raw material sheet.
The method for producing a flavor rod according to claim 9 or 10, wherein, in the winding step, an elongate partition paper raw material sheet is disposed so as to cover the flavor molded body raw material sheets placed on the upper surface of the outer wrapping paper raw material sheet, and the partition paper raw material sheet is partially adhered to the upper surface of the outer wrapping paper raw material sheet, thereby positioning each of the flavor molded body raw material sheets on the upper surface of the outer wrapping paper raw material sheet.