JP7686767B2 - Flavor stick, non-combustion heating type flavor inhalation product, and method for manufacturing flavor stick - Google Patents

Description

The present invention relates to a flavor stick, a non-combustion heating flavor inhalation product, and a method for producing a flavor stick.

Conventionally, flavor sticks are known that are used in non-combustion flavor inhalers for inhaling flavors derived from a flavor source without combustion. One form of flavor stick is known that includes a flavor rod formed by filling the inside of a cigarette paper with a filler material containing a flavor source (e.g., tobacco material) and an aerosol-generating base material (glycerin, propylene glycol, etc.), and a mouthpiece portion disposed behind the flavor rod.

This type of flavor stick is used with a flavor inhalation device when inhaling. Typically, the flavor rod of the flavor stick is inserted into the heating chamber of the flavor inhalation device, and the flavor source of the flavor rod is heated by a heater of the flavor inhalation device without combustion. This non-combustion heating causes an aerosol containing flavor components to be released from the flavor source, and the aerosol is inhaled by the user through the mouthpiece part at the subsequent stage.

As a heating method for flavor inhalation devices, an induction heating (IH) method is known, which includes an induction coil that generates a high-frequency alternating magnetic field and heats a heating element called a susceptor that is disposed within a flavor rod inserted into a heating chamber (see, for example, Patent Document 1).

Special table 2019-528702 publication Japanese Unexamined Patent Publication No. 7-184625 Patent No. 5220762

Conventional flavor sticks are formed by simply wrapping the outer periphery of a flavor source in a sheet of wrapping paper to form a flavor rod, which means that the contents, such as the susceptor and flavor source, arranged inside the wrapping paper, tend to fall off from the front end of the flavor rod.

The present invention has been made in consideration of the above-mentioned circumstances, and its purpose is to provide a technology for preventing the flavor source, susceptor, etc., arranged inside the wrapping paper from falling off from the front end of the flavor rod in a flavor stick that is inhaled using a flavor inhalation device that uses an induction heating heat method.

The flavor stick of the present invention, which solves the above-mentioned problems, comprises a flavor rod that is inserted into a heating chamber of a flavor inhalation device and heated by an induction coil arranged on the lateral periphery of the heating chamber, and a mouthpiece portion connected to the rear end side of the flavor rod, the flavor rod having a plurality of thin wound rods and an outer winding paper that bundles and winds up the plurality of thin wound rods, each of the plurality of thin wound rods having an inner winding paper, a flavor source that is arranged inside the inner winding paper and contains an aerosol-generating base material, and a susceptor that is arranged inside the inner winding paper and generates heat by induction heating when the induction coil is activated, thereby heating the flavor source.

Here, the inner wrapping paper of the plurality of thin wound rods may be adhered to the outer wrapping paper.

In addition, a leak suppression section may be connected to the rear end of the flavor rod, in which an aerosol flow path for circulating the aerosol generated in the multiple thin-wound rods is extended in the axial direction, and a leak suppression section having a blocking section that blocks the rear end of the gap formed between the outer wrapping paper and the multiple thin-wound rods is disposed at the front end of the mouthpiece section.

The leak suppression portion may also include an outer periphery blocking portion that is arranged opposite an outer periphery gap portion that is formed near the outer periphery of the cross section of the flavor rod.

The leak suppression portion may also include a central blocking portion that is arranged opposite a central gap portion that is formed at the center of the cross section of the flavor rod.

The aerosol flow path may also be arranged opposite the rear ends of the multiple thin-wound rods.

In addition, the rear end of each of the multiple thin-wound rods is positioned across the blocking portion and the aerosol flow path, and the area of the blocking portion that faces the rear end of the thin-wound rod may function as a slip prevention portion for the thin-wound rod when the flavor rod is inserted into the heating chamber.

The present invention can also be specified as a non-combustion type flavor inhalation product comprising any of the flavor sticks described above, and a flavor inhalation device used to inhale the flavor stick, the flavor inhalation device having a heating chamber into which the flavor rod in the flavor stick can be inserted, and an induction coil arranged on the lateral periphery of the heating chamber.

The present invention can also be specified as a method for manufacturing a flavor stick comprising a flavor rod having a susceptor that is inserted into a heating chamber of a flavor inhalation device and generates heat when an induction coil arranged on the lateral periphery of the heating chamber is activated, and a mouthpiece portion connected to the rear end side of the flavor rod. That is, the method for manufacturing a flavor stick according to the present invention comprises a step of forming a flavor rod by bundling a plurality of thin wound rods each having a flavor source containing an aerosol-generating base material and the susceptor wound with an inner winding paper and winding them together with an outer winding paper, and a connecting step of arranging the mouthpiece portion in series with the flavor rod and winding them together with tipping paper.

The process for forming the flavor rod may also include a long thin wound rod forming process for continuously winding the flavor source containing the aerosol generating base material and the susceptor in the long direction with a long sheet-like thin winding paper to form multiple long thin wound rods parallel to the conveying direction of a winding machine, a long flavor rod forming process for forming a long flavor rod by merging the multiple long thin wound rods and winding them together with a long outer winding paper, and a cutting process for forming the flavor rod by cutting the long flavor rod to a predetermined length.

In addition, the process of forming the flavor rod includes supplying double-length first parts, which are twice as long as the first part constituting a part of the mouthpiece part, at predetermined intervals onto a long sheet-like long outer winding paper transported along a transport path of a winding machine, supplying a bundle of double-length thin-wound rods, which are twice as long as the thin-wound rod, into a rod mounting space formed between the double-length first parts, and then winding up the double-length first parts and the bundle of double-length thin-wound rods arranged in series therewith together on the long outer winding paper to form a long flavor rod. The method includes a long flavor rod forming process for forming a rod, and a cutting process for forming an intermediate assembly in which the first part is connected to the flavor rod by cutting the long flavor rod at the longitudinal center position of the double-length first part and at the longitudinal center position of the double-length thin-wound rod, respectively, and in the connecting process, one or more second parts constituting a part of the mouthpiece portion may be arranged in series with the first part in the intermediate assembly, and the intermediate assembly and the one or more second parts may be wound together with tipping paper.

In addition, the means for solving the problems in this invention can be adopted in combination as much as possible.

According to the present invention, a technology can be provided for preventing a flavor source, a susceptor, etc., arranged inside the wrapping paper from falling off from the front end side of the flavor rod in a flavor stick that is inhaled using a flavor inhalation device that uses an induction heating method.

FIG. 1 is a schematic diagram of a flavor inhalation device for heating a flavor stick without combustion according to a first embodiment. FIG. 2 is a diagram showing a schematic internal structure of the flavor stick according to embodiment 1. FIG. 3 is a view taken along the arrow A in FIG. FIG. 4 is a perspective view of the leak suppression portion according to the first embodiment. FIG. 5 is a diagram showing a manufacturing procedure of the flavor rod according to the first embodiment. FIG. 6 is a diagram illustrating a winding machine for manufacturing the flavor rod according to the first embodiment. FIG. 7 is a diagram illustrating the process of manufacturing the flavor rod according to the first embodiment. FIG. 8 is a diagram illustrating the process of manufacturing the flavor rod according to the first embodiment. FIG. 9 is a diagram illustrating the process of manufacturing the flavor rod according to the first embodiment. FIG. 10 is a diagram illustrating the long flavor rod forming step according to the second production method. FIG. 11 is a diagram illustrating an example of a cross-sectional shape perpendicular to the conveying direction of the conveyor. FIG. 12 is a diagram for explaining the state in which the leak prevention component supply and each thin rod supply drum supplies various components at the first to fourth positions. FIG. 13 is a diagram illustrating the long flavor rod forming step according to the second production method. FIG. 14 is a diagram showing an intermediate assembly formed in the process of forming a flavor rod, and a cooling section, a filter section, and tipping paper that are separately prepared. FIG. 15 is a diagram showing a flavor stick produced by the second production method. FIG. 16 is a diagram illustrating a modified example of the leak suppression portion. FIG. 17 is a diagram showing a cross section of a flavor rod according to the second embodiment. FIG. 18 is a diagram illustrating a cross section of the leak prevention portion according to the second embodiment. FIG. 19 is a diagram showing another modified example of the arrangement of the flavor source and the susceptor on the thin wound rod. FIG. 20 is a diagram showing another modified example of the arrangement of the flavor source and the susceptor on the thin wound rod. FIG. 21 is a diagram for explaining an outline of hardness measurement of a thin wound rod.

Here, an embodiment of the flavor stick and non-combustion type flavor inhalation product according to the present invention will be described with reference to the drawings. Note that the dimensions, materials, shapes, relative positions, etc. of the components described in this embodiment are not intended to limit the technical scope of the invention to those alone, unless otherwise specified.

<Embodiment 1>
Fig. 1 is a schematic 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 internal structure of a 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 constitute a non-combustion type flavor inhalation product.

As shown in FIG. 1, the flavor inhalation device 30 includes a heating chamber 31, an induction coil 32 of an induction heating type, a power supply unit 33 that supplies operating power to the induction coil 32 to operate it, and a control unit 34 that controls the power supplied to the induction coil 32. The heating chamber 31 is a hollow portion that can accommodate the flavor rod 2 of the flavor stick 1, and the flavor rod 2 can be freely inserted and removed from its insertion port 31A. The heating chamber 31 is a roughly cylindrical hollow portion defined by a chamber side peripheral wall 31B (side peripheral portion) and a chamber bottom wall 31C that constitute a part of the housing of the flavor inhalation device 30. In addition, one end of an air flow path 36 is connected to the chamber bottom wall 31C. The other end of the air flow path 36 is connected to an air intake port 37 formed in the housing of the flavor inhalation device 30.

The induction coil 32 is disposed on the chamber side peripheral wall 31B of the heating chamber 31, and is an induction heating (IH: Induction Heating) type IH heater for heating the susceptor (heating element) disposed in the flavor rod 2. The induction coil 32 is, for example, a cylindrical coil wound in a spiral shape, and generates a high-frequency alternating magnetic field in the heating chamber 31 when operating power is supplied from the power supply unit 33. The susceptor of the flavor rod 2 is a heating element having magnetic permeability and conductivity. When the susceptor is exposed to the high-frequency alternating magnetic field generated in the heating chamber 31 by the induction coil 32, an eddy current is induced in the susceptor by electromagnetic induction. As a result, Joule heat is generated in the susceptor, and the susceptor is inductively heated. The form of the induction coil 32 is not particularly limited as long as it can generate a high-frequency alternating magnetic field capable of inductively heating the susceptor of the flavor rod 2 inserted in the heating chamber 31.

The flavor stick 1 includes a flavor rod 2 that is inserted into the heating chamber 31 in the flavor inhalation device 30 and heated by the external heater 32, and a mouthpiece portion 3 connected to the rear end side of the flavor rod 2. In this embodiment, the flavor stick 1 has, for example, a cylindrical rod shape that extends in one direction, and the symbol CL in Figure 2 is the central axis of the flavor stick 1. Note that the flavor rod 2 and the mouthpiece portion 3 are arranged coaxially, so the central axis CL can also be said to be the central axis of the flavor rod 2 and the mouthpiece portion 3.

The cylindrical rod-shaped flavor rod 2 and the mouthpiece portion 3 are arranged coaxially and are connected together by being coaxially wound with tipping paper 8. Reference numeral 1a denotes a mouth end 1a formed on the rear end side of the flavor stick 1, and reference numeral 1b denotes a front end of the flavor stick 1. The flavor stick 1 is inserted into a heating chamber 31 in the flavor inhalation device 30 from the front end 1b side.

The flavor rod 2 has a plurality of thin wound rods 21 and an outer winding paper 22 that bundles and winds up the plurality of thin wound rods 21. FIG. 3 is a view from the arrow A in FIG. 2, and is a front view of the flavor stick 1 (flavor rod 2) viewed from the front end 1b side. Each thin wound rod 21 constituting the flavor rod 2 includes an inner winding paper 23, a flavor source 24 containing an aerosol generating base material arranged inside the inner winding paper 23, and a susceptor 20. Each thin wound rod 21 has a central axis extending parallel to the central axis CL of the flavor stick 1 and extends over the entire length of the flavor rod 2. In the configuration example shown in FIG. 3, an embodiment in which the flavor rod 2 has three thin wound rods 21 is illustrated, but the number of thin wound rods 21 is not particularly limited as long as it is two or more.

3, the susceptor 20 is configured as a flat metal plate having a rectangular cross section, and extends from the front end to the rear end of the thin wound rod 21 along the central axis CL. Examples of the material of the susceptor 20 include aluminum, iron, iron alloy, stainless steel, nickel, and nickel alloy, or a combination of two or more of these. Other than metal, for example, carbon can also be used for the susceptor 20, but from the viewpoint of enabling good electromagnetic induction heating, it is preferable that the susceptor 20 is a metal. The susceptor 20 may be formed from a material having a magnetic permeability of the heating element of, for example, 1×10 ⁻⁶ or more and less than 1×10 ⁻² , preferably 1.2×10 ⁻⁶ or more and less than 1×10 ⁻³ .

In each thin-wound rod 21, a flavor source 24 containing an aerosol-generating substrate is filled inside the inner wrapping paper 23, and the susceptor 20 is arranged in a form embedded in the flavor source 24.

In the example shown in FIG. 3, the thin wound rod 21 has an elliptical cross section, and its short axis direction is arranged along the radial direction of the flavor rod 2. More specifically, the short axis of each thin wound rod 21 is arranged to extend radially from the central axis CL of the flavor rod 2. The symbol BP shown in FIG. 3 indicates the adhesive portion where the outer surface 23A of the inner winding paper 23 in each thin wound rod 21 is adhered to the inner surface 22A of the outer winding paper 22. The outer surface 23A of the inner winding paper 23 is the surface located opposite to the surface (inner surface) that winds the flavor source 24. In the example shown in FIG. 3, the susceptor 20 is arranged at the long axis position of the thin wound rod 21 having an elliptical shape. However, the position, size, shape, etc. of the susceptor 20 are not particularly limited. In addition, the shape of each thin wound rod 21 may be a shape other than an elliptical shape.

The tobacco filling applied to the flavor source 24 may be configured to include tobacco shreds. The material of the tobacco shreds contained in the tobacco filling is not particularly limited, and known materials such as lamina and backbone can be used. In addition, the tobacco shreds may be shredded from dried tobacco leaves that have been crushed to produce tobacco shreds, which have been homogenized and processed into a sheet (hereinafter simply referred to as "homogenized sheet"). There are several conventional methods for producing homogenized sheets, that is, methods for crushing tobacco leaves and processing them into homogenized sheets. The first method is a method of producing a paper-making sheet using a papermaking process (paper-making method). The second method is a method of producing a cast sheet by thinly casting a mixture of ground tobacco leaves and an appropriate solvent such as water on a metal plate or metal plate belt, and drying the mixture (slurry method). The third method is a method of producing a rolled sheet by extruding a mixture of ground tobacco leaves and an appropriate solvent such as water into a sheet (rolling method).

The tobacco filler may be the above-mentioned homogenizing sheet chopped into strands. Such tobacco strands may have a length similar to the axial length of the thin winding rod 21, and may be filled inside the inner wrapping paper 23 with their longitudinal direction oriented along the axial direction of the thin winding rod 21. Of course, it is not necessary to align all of the tobacco strands contained in one thin winding rod 21 along the axial direction of the thin winding rod 21, and some of the tobacco strands (e.g., 50% or more of the total amount) may be aligned along the axial direction of the thin winding rod 21. The tobacco filler may be the above-mentioned homogenizing sheet folded into a gathered shape.

A variety of tobacco types can be used in the tobacco filler, including flue-cured, burley, orient, native, other Nicotiana tabacum, Nicotiana rustica, and mixtures thereof.

The tobacco filling may also contain a flavoring. The type of flavoring contained in the tobacco filling is not particularly limited. Examples of flavorings include acetanisole, acetophenone, acetylpyrazine, 2-acetylthiazole, alfalfa extract, amyl alcohol, amyl butyrate, trans-anethole, star anise oil, apple juice, Peru balsam oil, beeswax absolute, benzaldehyde, benzoin resinoid, benzyl alcohol, benzyl benzoate, benzyl phenylacetate, benzyl propionate, 2,3-butanedione, 2-butanol, butyl butyrate, butyric acid, caramel, cardamom oil, carob absolute, 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, cuminaldehyde, 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, Gamma-Heptalactone, Gamma-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-hi hydroxyphenyl)-2-butanone, sodium 4-hydroxyundecanoate, immortelle absolute, beta-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, honeysuckle, 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), with menthol being particularly preferred. These flavorings may be used alone or in combination of two or more. In addition, the size of the tobacco shreds contained in the tobacco filling and the moisture content of the flavor source 24 are not particularly limited.

In addition, the flavor source 24 contained in each thin-wound rod 21 may not contain tobacco materials. An example of such a flavor source 24 is a plant material that does not contain tobacco components. That is, each thin-wound rod 21 may contain one or more selected from the leaf pulp, veins, stems, roots, flowers, seeds, and pulp of a plant that does not contain tobacco components. As a plant material that does not contain tobacco components, a herb material can be suitably used as a flavor source. Examples of herb materials that do not contain tobacco components 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, and mint. Some examples include mentha, oolong tea, oregano, pennyroyal, peppermint, red clover, rooibos (red or green), rose hips, rosemary, sage, clary sage, savory, spearmint, gotu kola, thyme, turmeric, valerian, wintergreen, yellow dock, yerba mate, yerba santa, bacopa monniera, ashwagandha, chili pepper, ground cherries, and milk thistle.

Of course, the flavor source of the thin wound rod 21 may include a mixture of tobacco material and herbal material as described above.

The aerosol-generating substrate is a substance that generates an aerosol when the volatile substance released when vaporized by heating with the heater of the flavor inhalation device 30 is cooled. The aerosol-generating substrate is, for example, a liquid. There is no particular limit to the type of aerosol-generating substrate, and various extracts from natural products and/or their constituent components can be selected depending on the application. Examples of the aerosol-generating substrate include glycerin, propylene glycol, triacetin, 1,3-butanediol, and mixtures thereof.

Next, the mouthpiece section 3 will be described. The mouthpiece section 3 has, from the front end side, a leak suppression section 4, a cooling section 5, and a filter section 6. The leak suppression section 4, the cooling section 5, and the filter section 6 in the mouthpiece section 3 are aligned coaxially and are wound up together by the winding paper 7. However, it is also possible to wind up the flavor rod 2, the leak suppression section 4, the cooling section 5, and the filter section 6 together by the tipping paper 8 without using the winding paper 7.

Figure 4 is a perspective view of the leak suppression unit 4 according to the first embodiment. The leak suppression unit 4 is located immediately on the rear end side of the flavor rod 2 and is arranged in a state of abutting against the rear end of the flavor rod 2. The symbol CL2 is the central axis of the leak suppression unit 4. The leak suppression unit 4 is a perforated columnar body in which a plurality of through holes are formed as aerosol flow paths 41A to 41C along the central axis CL2. The cross sections of the aerosol flow paths 41A to 41C are, for example, congruent with the cross section of each thin-wound rod 21 in the flavor rod 2, and are arranged so that the front ends of the aerosol flow paths 41A to 41C directly face the rear ends of each thin-wound rod 21. That is, each thin-wound rod 21 and each aerosol flow path 41A to 41C are connected along the central axis CL of the flavor stick 1. This allows the aerosol generated by each thin-wound rod 21 of the flavor rod 2 to flow individually through each aerosol flow path 41A to 41C arranged in the rear stage.

Here, a gap may be formed along the central axis CL2 between the outer wrapping paper 22 of the flavor rod 2 and the inner wrapping paper 23 of each thin wound rod 21. In the example shown in Figure 3, a central gap 25 is formed on the central side of the cross section surrounded by three thin wound rods 21 in the flavor rod 2. In Figure 3, the cross section of the central gap 25 is illustrated as having a shape similar to a triangle, but the shape and size of the central gap 25 differ depending on the number, size, shape, and arrangement of the thin wound rods 21 included in the flavor rod 2, and the central gap 25 may not be formed depending on the arrangement of the thin wound rods 21.

3, an outer gap 26 is formed near the outer periphery of the cross section of the flavor rod 2. The outer gap 26 is a gap formed in the outer periphery of the cross section of the flavor rod 2, inside the outer wrapping paper 22 and close to the outer wrapping paper 22. In the example shown in FIG. 3, the outer gap 26 is formed as a gap formed between adjacent thin wound rods 21 in the circumferential direction of the flavor rod 2, and is formed at the point where the long axes of adjacent thin wound rods 21 in the circumferential direction of the flavor rod 2 intersect. The shape and size of the outer gap 26 differ depending on the number, size, shape, arrangement position, etc. of the thin wound rods 21 included in the flavor rod 2, and the outer gap 26 may not be formed depending on the arrangement of the thin wound rods 21.

The central gap 25 and the outer peripheral gap 26 as described above extend along the central axis CL from the front end 1b to the rear end of the flavor rod 2.

When the flavor stick 1 is inhaled, air is taken into the flavor rod 2 from the front end 1b side and distributed into each thin-wound rod 21. At that time, if the air taken in from the front end 1b side of the flavor rod 2 flows through the central gap 25 and the outer peripheral gap 26, the air will flow into the mouthpiece part 3 as leak air without passing through the flavor source 24. Therefore, in this embodiment, the leak suppression part 4 is arranged at the rear of the flavor rod 2 in order to reduce or suppress air leakage through the outer peripheral gap 26 of the flavor rod 2.

The reference numeral 42 in FIG. 4 denotes a blocking surface (blocking portion) formed at the front end of the leak suppression portion 4. The leak suppression portion 4 blocks the rear ends of the central gap 25 and the outer periphery gap 26 by arranging the blocking surface 42 (blocking portion) opposite the central gap 25 and the outer periphery gap 26 in the flavor rod 2. In the configuration example shown in FIG. 4, the blocking surface 42 includes a central blocking portion 42A and an outer periphery blocking portion 42B. The central blocking portion 42A is arranged opposite the above-mentioned central gap 25 to block the rear end of the central gap 25. The outer periphery blocking portion 42B is arranged opposite the above-mentioned outer periphery gap 26 to block the outer periphery gap 26. As a result, when the flavor stick 1 is sucked, air taken into the flavor rod 2 from the front end 1b side can be prevented from leaking downstream through the central gap 25 and the outer periphery gap 26. This allows the air taken in from the front end 1b when the flavor stick 1 is inhaled to be efficiently distributed to the flavor source 24 of each thin-wound rod 21, and used to generate an aerosol. The leak suppression section 4 also functions as a spacer for separating the cooling section 5 from the flavor rod 2.

The leak suppression section 4 can be made of various materials. The leak suppression section 4 may be, for example, a hollow cellulose acetate tube. In other words, the leak suppression section 4 may be a cylindrical cellulose acetate fiber bundle with a center hole formed through the center of the cross section. However, the material of the leak suppression section 4 is not particularly limited. The material constituting the leak suppression section 4 does not need to be completely non-breathable, and it is sufficient that the airflow resistance of the closed surface 42 of the leak suppression section 4 when the internal heater 32 is inserted into the heater insertion hole 25 is higher than the airflow resistance of the flavor source 24 of each thin-wound rod 21. Since air flows through areas with relatively low airflow resistance, the leak suppression section 4 functions effectively by adopting the above-mentioned embodiment.

The cooling section 5 is located immediately behind the leak suppression section 4 and is arranged in contact with the rear end of the leak suppression section 4. When the flavor stick 1 is inhaled, the volatile substance released from the flavor rod 2 (flavor source 24) flows downstream along the cooling section 5. The volatile substance released from the flavor rod 2 (flavor source 24) is cooled by the cooling section 5, which promotes the generation of aerosol. In the form shown in FIG. 2, the cooling section 5 is formed by a hollow paper tube having a vent hole 5A that can introduce outside air. However, the cooling section 5 does not have to have the vent hole 5A. In addition, a cooling promotion material such as a polylactic acid sheet may be arranged in the paper tube forming the cooling section 5, and the cooling of the volatile substance released from the flavor source 24 may be promoted by the cooling promotion material. In addition, the cooling section 5 may have a heat absorbing agent arranged so as not to interfere with the flow of the volatile substance and the aerosol. For example, the cooling section 5 may include a filter material in which a large number of flow paths (through holes) are formed along the longitudinal direction (axial direction) of the mouthpiece section 3 .

The filter section 6 is a segment located at the rear end of the mouthpiece section 3, i.e., on the mouth end 1a side. The filter section 6 may be located immediately behind the cooling section 5 and may be arranged in a state of abutment with the rear end of the cooling section 5. In the embodiment shown in FIG. 2, the filter section 6 may contain, for example, a filter material that collects a predetermined component contained in the aerosol. The type of filter material forming the filter section 6 is not particularly limited. For example, the filter section 6 may be provided with a filter material formed of cellulose acetate fibers formed into a cylindrical shape. The filter section 6 may also be a center hole filter in which a center hole is formed along the axial direction of the cellulose acetate fibers formed into a cylindrical shape. The filter section 6 may also be a paper filter filled with cellulose fibers, or a paper tube without a filter material. The filter section 6 may also be formed by selectively combining a solid filter material with a filter material, a center hole filter, a paper filter, and a paper tube without a filter material.

Next, a method for manufacturing the flavor stick 1 according to this embodiment will be described. The method for manufacturing the flavor stick 1 includes a step of forming a flavor rod by bundling a plurality of thin wound rods, each of which is made by winding up a flavor source containing an aerosol-generating substrate and a susceptor with an inner winding paper and winding them together with an outer winding paper, and a connecting step of arranging a mouthpiece part in series with the flavor rod and winding them together with a tipping paper. Here, the step of forming the flavor rod includes a long thin wound rod forming step of winding up a flavor source containing an aerosol-generating substrate and a susceptor continuously in the long direction with a long sheet-like thin winding paper to form a plurality of long thin wound rods in parallel in the conveying direction of a winding machine, a long flavor rod forming step of winding up a plurality of long thin wound rods together with a long outer winding paper while merging them to form a long flavor rod, and a cutting step of cutting the long flavor rod to a predetermined length to form a flavor rod, as will be described with reference to FIGS. 5 to 9.

Figure 5 is a diagram showing the manufacturing procedure for the flavor stick 1 according to embodiment 1. Figure 6 is a diagram explaining the sections of a winding machine that manufactures the flavor rod 2 according to embodiment 1. Figures 7 to 9 are diagrams explaining the process of manufacturing the flavor rod 2 according to embodiment 1. Below, an example will be described in which a flavor rod 2 having three thin wound rods 21 as explained in Figure 3 is manufactured. The flavor rod 2 can be manufactured using a known winding machine, for example, as disclosed in JP Patent Publication No. 7-184625.

First, in the thin roll forming section 101 of the winding machine, the flavor source 24 and the long strip-shaped susceptor (metal strip) 20P are continuously wound up in the longitudinal direction into a circular tube shape using a long sheet-shaped thin roll winding paper 23P, forming long thin roll rods 21P1-21P3 with a cylindrical cross section (long thin roll forming process). Each of the long thin roll rods 21P1-21P3 has a long shape, and is finally cut to a predetermined length to form each thin roll rod 21.

Figure 7 shows the long thin wound rods 21P1-21P3 formed in the thin winding section 101. The thin winding section 101 includes three parallel winding lines L1-L3 that wind up each of the long thin wound rods 21P1-21P3 in parallel, and each of the long thin wound rods 21P1-21P3 runs parallel to each other on the lines and is wound up in a parallel state.

The thin roll forming section 101 has a material supply section 101A for each winding line L1 to L3 and a forming section 101B located downstream of the material supply section 101A. The material source supply section 101A of each winding line L1 to L3 continuously supplies a flavor source 24 and a long strip-shaped susceptor 20P onto the long strip-shaped inner roll 23P transported along the transport path. The type of flavor source 24 supplied from the material source supply section 101A onto the long strip-shaped inner roll 23P may be different or the same for each winding line L1 to L3. In the forming section 101B of each winding line L1 to L3, the long strip-shaped inner roll 23P after the flavor source 24 and the long strip-shaped susceptor 20P are supplied is gradually squeezed from the outer surface side, thereby winding up the long strip-shaped inner roll 23P into a cylindrical shape.

The forming section 101B winds up the flavor source 24 and the long strip-shaped susceptor 20P while forming the long inner roll 23P into a cylindrical shape, for example, by passing it through the inside of a guide member having a cylindrical guide inner wall surface. This type of guide member is known, and for example, the tongs disclosed in JP-A-7-184625 can be used. For example, the cylindrical guide inner wall surface of the guide member is gradually reduced in diameter toward the downstream side of the conveying path, and the long inner roll 23P is guided by the cylindrical guide inner wall surface when passing through the inside of the guide member. As a result, the cross-sectional shape of the long inner roll 23P passes through a U-shape and is formed into a cylindrical shape. In the process of forming the long inner roll 23P into a cylindrical shape, the flavor source 24 arranged inside the long inner roll 23P is appropriately compressed by the cylindrical guide inner wall surface. In this manner, the long inner roll 23P is formed into a cylindrical shape and the widthwise ends of the long inner roll 23P are bonded together in an overlapping state, resulting in the long, thin wound rods 21P1 to 21P3 in a long, cylindrical shape as shown in FIG.

Next, in the thick roll forming section 102 of the winding machine, the multiple long thin rolled rods 21P1 to 21P3 transported along the transport path are joined together and wound up together using a long outer winding paper 22P to form a long flavor rod 2P having a cylindrical cross section (long flavor rod forming process).

Figure 8 shows a state in which multiple long thin rods 21P1-21P3 are placed in a bale shape on a long strip-shaped long outer roll 22P transported on a transport path in the thick roll forming section 102. In the thick roll forming section 102, multiple long thin rods 21P1-21P3 are aligned on the long outer roll 22P as shown in Figure 8, and the long outer roll 22P is formed into a cylindrical shape, and the widthwise ends of the long outer roll 22P are glued together in an overlapping state. As a result, a long flavor rod 2P having a long cylindrical cross section is obtained as shown in Figure 9.

In addition, when forming the long flavor rod 2P into a cylindrical cross section in the thick roll forming section 102, a guide member as described in the forming section 101B above (for example, the tongs disclosed in JP-A-7-184625) can be used. In the process of forming the long outer roll paper 22P into a cylindrical shape by the guide member, each of the long thin roll rods 21P1-21P3 located inside the long outer roll paper 22P is appropriately compressed by the cylindrical guide inner wall surface of the guide member. As a result, the cross section of each of the long thin roll rods 21P1-21P3, which initially has a circular shape (almost a perfect circle), can be deformed into an elliptical shape. In addition, the diameter (before compression) of each of the long thin roll rods 21P1-21P3 may be the same or different. In the former case, for example, if the diameter of the flavor rod is 7 mm, the diameter (before compression) of each of the long thin wound rods 21P1 to 21P3 may be set to about 3.5 mm to 4 mm.

In the long flavor rod forming process, a glue (called "rail glue" in the art) for bonding the long inner winding paper 23P and the long outer winding paper 22P corresponding to each of the long thin rods 21P1-21P3 is applied linearly along the longitudinal direction of the long outer winding paper 22P to the inner surface of the long outer winding paper 22P, which bundles the multiple long thin winding rods 21P1-21P3, and then each of the long thin winding rods 21P1-21P3 is wound by the long outer winding paper 22P. This allows each of the long thin winding rods 21P1-21P3 to be bonded to the long outer winding paper 22P. The bonding points of each of the long thin winding rods 21P1-21P3 to the long outer winding paper 22P correspond to the bonding parts BP described above.

As described above, by compressing each of the long thin wound rods 21P1-21P3 from the outside and winding them together with the long outer winding paper 22P, a long flavor rod 2P is obtained that has multiple long thin wound rods 21P1-21P3 with elliptical cross sections inside the long outer winding paper 22P. Note that in the above-mentioned long flavor rod forming process, each of the long thin wound rods 21P1-21P3 is wound with the long outer winding paper 22P while being in close contact with each other, and the formation of a central gap 25 at the center of the cross section of the long flavor rod 2P may be suppressed, or the cross-sectional area of the central gap 25 may be reduced.

Next, in the cutting section 103 of the winding machine, the long flavor rod 2P transported along the transport direction is cut sequentially to a predetermined length (for example, the length of one flavor rod) (cutting process). As a result, a flavor rod 2 of a predetermined length is obtained. After the long flavor rod 2P is cut to a predetermined length, the cross-sectional shape of the flavor rod 2 may be inspected, and feedback control may be performed to adjust the position of the thin wound rod 21 in the cross section, the amount of flavor source 24 filled, etc.

The flavor stick 1 is made by preparing the mouthpiece 3 separately and winding the flavor rod 2 and the mouthpiece 3 together via the tip paper 8 (connecting process). This results in the flavor stick 1 shown in Figure 2.

Next, a manufacturing method (second manufacturing method) different from the manufacturing method described with reference to Figures 5 to 9 (hereinafter referred to as the "first manufacturing method") will be described. Figures 10 to 15 are diagrams for explaining the second manufacturing method of the flavor stick 1. The second manufacturing method of the flavor stick 1 has a step of forming a flavor rod and a step of connecting, and the step of forming the flavor rod further includes a step of forming a long flavor rod and a step of cutting. The step of forming a flavor rod according to the second manufacturing method can be realized, for example, by repurposing an existing dual filter winding machine. Figure 10 is a diagram for explaining the first half of the step of forming a long flavor rod according to the second manufacturing method. Reference numeral 110 shown in Figure 10 is a conveyor that conveys various materials for manufacturing the flavor stick 1 in the direction of the white arrow in the figure (conveying direction). As shown in Figure 10, a long outer roll paper 22P is conveyed on the conveyor 110. Figure 11 is a diagram illustrating the shape of the cross section perpendicular to the conveying direction of the conveyor 110. The conveyor 110 has a concave groove 110A along the conveying direction, and conveys the long outer roll 22P and various other materials in a state in which they are received in the groove 110A. For example, a suction hole that applies suction pressure to the long outer roll 22P is formed in the bottom of the groove 110A of the conveyor 110, and the long outer roll 22P is conveyed in a state in which it is deformed along the wall surface of the groove 110A.

In the second manufacturing method, various parts for constituting the intermediate assembly MA of the flavor stick 1 are supplied onto the long outer roll 22P transported by the conveyor 110 of the winding machine. Reference numeral 111 denotes a leak suppression part supply drum that supplies the double-length leak suppression member 4W onto the long outer roll 22P in the transport path. The double-length leak suppression member 4W is cut into two leak suppression parts 4 by being divided into two equal parts at the center position in the length direction by a cutting knife. In other words, the double-length leak suppression member 4W is a member in which the leak suppression part 4 is twice as long as the normal leak suppression part 4 (the length of the leak suppression part 4 in the final form incorporated into the flavor stick 1). The leak suppression part 4 corresponds to the "first part" that constitutes a part of the mouthpiece part 3. The first part may be a component part disposed at the front end of the mouthpiece part 3. The double-length leak suppression member 4W having twice the length of the leak suppression part 4 (first part) corresponds to the "double-length first part".

Reference numerals 112 to 114 denote first to third thin-wound rod supply drums that supply the double-length thin-wound rods 21W1 to 21W3 onto the long outer winding paper 22P transported by the conveyor 110. The double-length thin-wound rods 21W1 to 21W3 are cut into two thin-wound rods 21 by bisecting them at the center position in the length direction with a cutting knife. In other words, the double-length thin-wound rods 21W1 to 21W3 are thin-wound rods 21 that are twice as long as normal (the length of the thin-wound rod 21 in the final form to be incorporated into the flavor stick 1). In other words, the double-length thin-wound rods 21W1 to 21W3 are substantially equal to a thin-wound rod in which the flavor source 24 and the susceptor 20 are wound by an inner winding paper 23 that is twice as long as normal.

As shown in FIG. 10, the leak prevention part supply drum 111 and the first to third thin-rolled rod supply drums 112 to 114 are arranged in this order from the upstream side of the conveyor 110's transport path (first position P1 to fourth position P4). The leak prevention part supply drum 111 and the first to third thin-rolled rod supply drums 112 to 114 are located, for example, above the conveyor 110, and each drum rotation axis is perpendicular to the transport direction of the conveyor 110. The leak prevention part supply drum 111 and the first to third thin-rolled rod supply drums 112 to 114 rotate with the parts to be supplied onto the long outer roll paper 22P transported by the conveyor 110 sucked into the drum, and supply the parts to be supplied onto the long outer roll paper 22P at a predetermined timing. Various materials are sequentially supplied to each supply drum 111 to 114 via a hopper, intermediate drum, etc. (not shown).

As shown in FIG. 10, the leak suppression component supply drum 111 located at the first position P1 supplies the double-length leak suppression members 4W onto the long outer roll 22P at regular intervals. Here, the intervals between the double-length leak suppression members 4W supplied onto the long outer roll 22P are approximately equal to the length of the double-length thin wound rods 21W1-21W3, and are formed as rod mounting spaces S1 for mounting the double-length thin wound rods 21W1-21W3. Then, the first to third thin wound rod supply drums 112-114 located at the second to fourth positions P2-P4 sequentially supply the double-length thin wound rods 21W1-21W3 to the rod mounting spaces S1 formed between the double-length leak suppression members 4W.

Figure 12 is a diagram explaining the state in which the leak suppression component supply drum 111 and each thin-wound rod supply drum 112-114 supply various parts at the first position P1 to the fourth position P4. As described above, the double-length leak suppression member 4W and each double-length thin-wound rod 21W1-21W3 are sequentially supplied onto the long outer roll 22P transported by the conveyor 110. Then, at the fourth position P4, the double thin-wound rod 21W3 is supplied to the rod mounting space S1, so that the three double thin-wound rods 21W1-21W3 are bundled together and the bundle is arranged in series with the double-length leak suppression member 4W and placed on the long outer roll 22P (see Figures 10 and 12, etc.). Note that the term "bundled" here means that the multiple double-length thin-wound rods 21W1-21W3 are arranged in parallel and close to each other.

Figure 13 is a diagram illustrating the latter half of the long flavor rod forming process according to the second manufacturing method. In the latter half of the long flavor rod forming process, the double-length leak suppressing member 4W (double-length first part) and the bundle of double-length thin-wound rods 21W1 to 21W3 (double-length thin-wound rods) arranged in series therewith (indicated by the reference symbol 21W in the figure) are wound up together with the long outer winding paper 22P. As a result, a long columnar long flavor rod 2P' is formed in which the bundle of double-length thin-wound rods 21W1 to 21W3 and the double-length leak suppressing member 4W are alternately arranged in the longitudinal direction and wound up together with the long outer winding paper 22P. Of the long flavor rod 2P', the section in which the bundles of double-length thin-wound rods 21W1 to 21W3 are arranged is called the "thin-wound rod section ST1," and the section in which the double-length leak suppression member 4W is arranged is called the "leak part section ST2."

The winding of the bundle of double-length thin-wound rods 21W1-21W3 and the double-length leak suppression member 4W using the long outer winding paper 22P may be performed using known tongs (guide members) described in JP-A-7-184625, as in the long flavor rod formation process according to the first manufacturing method. This allows the double-length thin-wound rods 21W1-21W3 to be compressed from the outside while being wound up using the long outer winding paper 22P. As a result, a rod-shaped long flavor rod 2P' is obtained in which the cross section of each of the double-length thin-wound rods 21W1-21W3 in the thin-wound rod section ST1 has an elliptical shape.

Next, the cutting process according to the second manufacturing method will be described. In FIG. 13, the conveyor 110 is omitted. Reference numeral 115 in FIG. 13 denotes a cutting knife of the winding machine. The cutting knife 115 cuts the long flavor rod 2P' at the longitudinal center of the double-length leak suppression member 4W and at the longitudinal center of each of the double-length thin-wound rods 21W1 to 21W3. In other words, in the cutting process, the long flavor rod 2P' is cut at the respective central positions of the thin-wound rod section ST1 and the leak part section ST2. As described above, each of the double-length thin-wound rods 21W1 to 21W3 is cut at the longitudinal center to be separated into two thin-wound rods 21. Also, the double-length leak suppression member 4W is cut at the longitudinal center to be separated into two leak suppression parts 4. Through the above-mentioned cutting process, an intermediate assembly MA (see FIG. 14) can be formed in which the leak suppression part 4 is connected to the rear end of the flavor rod 2, which is a bundle of a plurality of thin wound rods 21. In the above example, a single cutting knife 115 is used to cut the long flavor rod 2P' in the cutting process, but a plurality of cutting knives 115 may be used to cut the long flavor rod 2P'. For example, a first cutting knife and a second cutting knife may be disposed at different positions along the conveying direction of the conveyor 110, and the thin wound rod section ST1 may be cut using the first cutting knife, and the leak component section ST2 may be cut using the second cutting knife. In addition, either the first cutting knife or the second cutting knife may be disposed upstream in the conveying direction of the conveyor 110.

14 is a diagram showing the intermediate assembly MA formed in the process of forming the flavor rod, and the cooling section 5, filter section 6, and tip paper 8 prepared separately. In FIG. 14, the illustration of the leak suppression section 4, cooling section 5, filter section 6, etc. is simplified. Here, the cooling section 5 and filter section 6 correspond to the "second part" constituting a part of the mouthpiece section 3. The cooling section 5 and filter section 6 corresponding to the second part can be said to be the remaining parts constituting the mouthpiece section 3, excluding the leak suppression section 4 corresponding to the first part. The second manufacturing method of the flavor stick 1 includes a connecting step. In the connecting step of the second manufacturing method, the intermediate assembly MA and the one or more second parts are wound up together by the tip paper 8 in a state where one or more second parts constituting a part of the mouthpiece section 3 are arranged in series with the leak suppression section 4 corresponding to the first part in the intermediate assembly MA. In this example, the cooling section 5 and the filter section 6 each correspond to the second part. Therefore, as shown in Fig. 14, the cooling section 5 and filter section 6 are arranged in series in this order at the rear end of the leak suppression section 4 of the intermediate assembly MA, and the intermediate assembly MA, cooling section 5 and filter section 6 are wound up with tipping paper 8 to be connected together. As a result, the flavor stick 1 is completed as shown in Fig. 15. Note that the internal structures of the leak suppression section 4, cooling section 5 and filter section 6 are not shown in Fig. 15.

With the flavor stick 1 configured as described above, when the flavor rod 2 is inserted into the heating chamber 31 of the flavor inhalation device 30, the induction coil 32 is activated to heat the flavor source 24 of each thin-wound rod 21.

The flavor inhalation device 30 may start the heating operation when triggered by a start operation of an operation switch or the like arranged on the housing. The flavor inhalation device 30 may also start the heating operation when triggered by detecting that the flavor stick 1 (flavor rod 2) has been inserted into the heating chamber 31. For example, the control unit 34 may be provided with a sensor that detects that the flavor stick 1 (flavor rod 2) has been inserted into the heating chamber 31, and the heating operation may be started when the sensor detects the insertion of the flavor stick 1 (flavor rod 2).

The control unit 34 receives a request to start the heating operation, triggered, for example, by the operation of an operation switch or by the detection of the insertion of a flavor stick 1 into the heating chamber 31, and causes the power supply unit 33 to supply the operating power to the induction coil 32. The battery unit 33 may, for example, output a DC current. The flavor inhalation device 30 may include a DC/AC inverter, and may supply a high-frequency AC current converted from the DC current output by the power supply unit 33 to the induction coil 32. For example, the flavor inhalation device 30 may include a resonance capacitor, and may be configured to resonate with the capacitor and the induction coil 32 to supply an AC current. In this case, the frequency (resonance frequency) f ₀ of the AC current is determined as f ₀ =1/(2π√(LC)) by the capacitance C of the resonance capacitor and the inductance L of the induction coil 32. As a result, the induction coil 32 generates a fluctuating electromagnetic field (alternating magnetic field) of the predetermined frequency.

The control unit 34 may also be equipped with a temperature sensor that detects the temperature inside the heating chamber 31 or the temperature of the flavor rod portion 2, and may adjust the amount of current supplied from the power supply unit 33 to the induction coil 32 based on the temperature detected by the temperature sensor.

When the induction coil 32 is activated with the flavor rod 2 inserted in the heating chamber 31 of the flavor inhalation device 30, the induction coil 32 generates a high-frequency alternating magnetic field in the heating chamber 31. As a result, the susceptor 20 of each thin-wound rod 21 in the flavor rod 2 located in the heating chamber 31 is exposed, and eddy currents are induced in the susceptor 20 by electromagnetic induction. Then, the susceptor 20 is inductively heated by the generation of Joule heat, generating heat, and the heat is transferred to the flavor source 24, heating it. As a result, the aerosol generating base material contained in the flavor source 24 volatilizes and the flavor components are released from the flavor source 24, generating an aerosol containing the flavor components. The aerosol containing the flavor components flows through each thin-wound rod 21 toward the mouthpiece section 3 (downstream side) and flows into the mouthpiece section 3 from the rear end of each thin-wound rod 21. The aerosol containing the flavor components then passes sequentially through the aerosol flow paths 41A to 41C of the leak suppression section 4 located at the front end of the mouthpiece section 3, the cooling section 5, and the filter section 6, and is finally inhaled into the user's mouth through the mouthpiece end 1a.

The flavor rod 2 according to this embodiment has a configuration in which a plurality of thinly wound rods 21, each of which has a flavor source 24 wound around an inner winding paper 23, are further bound together by an outer winding paper 22. That is, in the flavor rod 2 according to this embodiment, the flavor source 24 in each thinly wound rod 21 is individually wound around the inner winding paper 23. This ensures a sufficient contact area between the flavor source 24 in the flavor rod 2 and the winding paper (inner winding paper 23) that winds it up. This makes it possible to prevent the flavor source 24 of each thinly wound rod 21 and the susceptor 20 embedded in the flavor source 24 from falling off (spill-off) from the front end 1b side.

In addition, in the flavor rod 2 of this embodiment, the inner wrapping paper 23 of each thin wound rod 21 is adhered to the outer wrapping paper 22 at the adhesive part BP. Therefore, when inserting (attaching) the flavor rod 2 into the heating chamber 31, even if an insertion resistance occurs due to friction between the chamber side peripheral wall 31B of the heating chamber 31 and the outer wrapping paper 22, the thin wound rods 21 located inside the outer wrapping paper 22 are unlikely to be displaced so as to be pushed toward the mouthpiece part 3 (rear end side). Furthermore, each thin wound rod 21 in the flavor rod 2 has an elliptical cross section, and its short axis direction is arranged along the radial direction of the flavor rod 2. This makes it easier to arrange the long axis of each thin wound rod 21 along the circumferential direction of the flavor rod 2, making it possible to reduce the area of the outer peripheral gap 26.

The flavor stick 1 has a leak suppression section 4 disposed at the front end of the mouthpiece section 3. The leak suppression section 4 has aerosol flow paths 41A-41C extending in the axial direction, which allow the aerosol generated in the multiple thin-wound rods 21 to flow, and has a central blocking section 42A and an outer periphery blocking section 42B disposed opposite the central gap 25 and the outer periphery gap 26 in the flavor rod 2. This can prevent air taken into the flavor rod 2 from the front end 1b side from leaking downstream through the central gap 25 and the outer periphery gap 26 when the flavor stick 1 is inhaled. The aerosol flow paths of the leak suppression section 4 are not particularly limited in terms of their position, size, number, etc., as long as they can allow the aerosol flowing from each thin-wound rod 21 to flow downstream. The installation of the leak suppression section 4 may be omitted within a range in which air leakage through the central gap 25 and the outer periphery gap 26 is permitted.

Figure 16 is a diagram illustrating a modified example of the leak suppression unit 4 according to the first embodiment. Figure 16 shows a cross section of the leak suppression unit 4 according to the modified example. The dashed lines in the figure show the cross-sectional outline of each thin wound rod 21, i.e., the position of the outer surface 23A of the inner roll paper 23. In the modified example shown in (a), the aerosol flow paths 41A to 41C are arranged opposite the rear ends of each thin wound rod 21. Also, as shown in (a), the cross-sectional areas of the aerosol flow paths 41A to 41C are smaller than the cross-sectional area of each thin wound rod 21. The rear ends of each thin wound rod 21 are arranged across the aerosol flow paths 41A to 41C corresponding to the blocking surface 42 (center blocking portion 42A, outer peripheral blocking portion 42B) of the leak suppression unit 4.

That is, in the above configuration, the rear end of each thin-wound rod 21 faces the aerosol flow paths 41A-41C to which it is opposed, and is supported from behind by abutting the blocking surface 42 (center blocking portion 42A, outer periphery blocking portion 42B). As a result, the area of the blocking surface 42 (center blocking portion 42A, outer periphery blocking portion 42B) of the leak suppression unit 4 that faces the rear end of each thin-wound rod 21 (area that abuts the rear end) is configured to function as a slip prevention portion for each thin-wound rod 21 when the flavor rod 2 is inserted into the heating chamber 31. This makes it possible to prevent each thin-wound rod 21 located inside the outer wrapping paper 22 from being pushed into the mouthpiece unit 3 (rear end side) when an insertion resistance occurs due to friction between the chamber side peripheral wall 31B of the heating chamber 31 and the outer wrapping paper 22 when the flavor rod 2 is inserted (attached) into the heating chamber 31. In this way, when the blocking surface 42 of the leak suppression section 4 is also made to function as a slip prevention section (support section) that suppresses positional shifting by partially supporting the rear end of each thin winding rod 21, it is possible to omit gluing the inner winding paper 23 of each thin winding rod 21 to the outer winding paper 22.

Next, in the modified example shown in (b), a single aerosol flow path 41 is arranged across the rear end of each thin-wound rod 21 at the center of the cross section of the leak suppression section 4. In other words, the single aerosol flow path 41 is arranged partially opposite the rear end of each thin-wound rod 21. In the example shown in (b), the aerosol flow path 41 is arranged opposite the rear end of the central gap 25 in the flavor rod 2, but an embodiment such as that shown in (b) can be adopted within the range in which air leakage through the central gap 25 is tolerated.

In addition, the diameter of the flavor rod 2 according to this embodiment may be specified so that it is compressed by the chamber side peripheral wall 31B during the process of insertion into the heating chamber 31. For example, the cross section of the heating chamber 31 (cross section perpendicular to the insertion/removal direction of the flavor rod 2) may be smaller than the diameter of the flavor rod 2. In this way, during the process of inserting the flavor rod 2 into the heating chamber 31, the flavor rod 2 is compressed from the outer periphery by the chamber side peripheral wall 31B, and the central gap 25 and the outer periphery gap 26 are crushed or their cross-sectional areas are reduced. This makes it easier to further suppress air leakage through the central gap 25 and the outer periphery gap 26 when the flavor stick 1 is inhaled.

The multiple thin-wrapped rods 21 included in the flavor rod 2 may have the same type of flavor source 24 or may have different types. In the latter case, for example, the first thin-wrapped rod 21 included in the flavor rod 2 may have the flavor source 24 in the form of a uniform sheet folded in a gathered shape filled inside the inner wrapping paper 23. For example, the second thin-wrapped rod 21 may have the flavor source 24 in the form of tobacco shreds filled inside the inner wrapping paper 23. For example, the third thin-wrapped rod 21 may have a plant material (e.g., herb material) that does not contain tobacco components filled inside the inner wrapping paper 23 as the flavor source 24. These combinations are of course just examples, but by making the type of flavor source 24 different between at least one thin-wrapped rod 21 and the other thin-wrapped rods 21 among the multiple thin-wrapped rods 21 included in the flavor rod 2, the freedom of flavor design is increased, making it easier to realize a rich flavor.

In addition, when the types of flavor sources 24 contained in the multiple thin-wound rods 21 in the flavor rod 2 are different as described above, the cross-sectional areas of the thin-wound rods 21 may be different from each other. This makes it possible to easily control the amount of flavor source 24 blended depending on the type of flavor source 24.

Here, the outer periphery of the flavor source 24 of each thin-wound rod 21 in the flavor rod 2 is covered with the inner wrapping paper 23. Therefore, the aerosol containing the flavor components released from the flavor source 24 of each thin-wound rod 21 is basically introduced into the mouthpiece unit 3 without mixing with each other. According to this, when different types of flavor sources 24 are contained in the multiple thin-wound rods 21, it is expected that the flavor of the flavor components contained in the aerosol released from each of the different types of flavor sources 24 can be further enhanced. From this perspective, the mouthpiece unit 3 may have a flow path structure that individually guides the aerosol flowing from each of the multiple thin-wound rods 21 to the mouth end 1a. For example, the leak suppression unit 4 can individually circulate the aerosol flowing from each thin-wound rod 21 through the aerosol flow paths 41A to 41C shown in FIG. 4. In addition, the cooling section 5 may be provided with a sheet folded in a gathered shape, for example, to form a flow path along the axial direction of the mouthpiece section 3 to prevent the aerosols flowing from each thin wound rod 21 from mixing.

<Embodiment 2>
Next, a flavor rod according to embodiment 2 will be described. Fig. 17 is a diagram showing a cross section of a flavor rod 2A according to embodiment 2. As shown in Fig. 17, the flavor rod 2A has two thin-wound rods 21. The flavor rod 2A having two thin-wound rods 21 (two thin-wound rods type) has the same basic structure as the flavor rod 2 having three thin-wound rods 21 (three thin-wound rods type) described above.

17, the same reference numerals are used to designate the same components as those in the above-described embodiments, and detailed description thereof will be omitted. In the example shown in FIG. 17, the pair of thin-wound rods 21 have substantially congruent elliptical shapes, and are arranged so that their major axis directions are parallel. The minor axis directions of each thin-wound rod 21 are arranged along the radial direction of the flavor rod 2A. More specifically, the minor axes of each thin-wound rod 21 are positioned on the same straight line passing through the central axis CL, and the pair of thin-wound rods 21 are arranged so that the outer surfaces 23A of the inner roll paper 23 are in contact with each other at the center of the cross section of the flavor rod 2A. This makes it possible to suppress the formation of the above-described central gap 25, or to reduce the cross-sectional area of the central gap 25. In addition, by arranging the major axis directions of the pair of thin-wound rods 21 in parallel in the flavor rod 2A, the area of the outer peripheral gap 26 can be reduced.

The flavor rod 2A shown in FIG. 17 is also integrally connected to the mouthpiece portion 3 via the tip paper 8 described above to form the flavor stick 1 (see FIG. 2). The flavor rod 2A according to this modified example can be manufactured basically by the same process as the flavor rod 2 of the three-thin-wound type. Of course, the two-thin-wound type differs from the three-thin-wound type in that the number of thin-wound rods 21 is two, so in this embodiment, two long thin-wound rods 21P1, 21P2 are provided in the long thin-wound rod forming process described above. If the diameter of the flavor rod 2 to be manufactured is 7 mm, the diameters (before compression) of the two long thin-wound rods 21P1, 21P2 can be set to about 4 mm to 4.5 mm.

18 is a diagram illustrating a cross section of the leak suppression unit 4 according to the second embodiment. The illustrated dashed lines indicate the cross-sectional outline of each thin-wound rod 21, i.e., the position of the outer surface 23A of the inner roll 23. In the aspects shown in (a) and (b), the leak suppression unit 4 is formed with a pair of aerosol flow paths 41A, 41B penetrating along the central axis CL2 for individually circulating the aerosol from the pair of thin-wound rods 21. In the example shown in (a), the cross sections of each aerosol flow path 41A, 41B are congruent with the corresponding thin-wound rod 21, and each aerosol flow path 41A, 41B is disposed directly opposite each thin-wound rod 21. Also, as shown in (a), the leak suppression unit 4 is configured such that the outer periphery side blocking portion 42B on the blocking surface 42 blocks the rear end of the flavor rod 2A in the outer periphery side gap portion 26.

In the embodiment shown in (b), the cross-sectional area of each aerosol flow path 41A, 41B is smaller than that of the thin-wound rod 21 that is arranged opposite to it. In addition, the rear end of each thin-wound rod 21 is arranged across the aerosol flow paths 41A, 41B that correspond to the blocking surface 42 (outer closure portion 42B) of the leak suppression unit 4. That is, in the embodiment shown in (b), the rear end of each thin-wound rod 21 is supported from the rear by abutting the blocking surface 42 (outer closure portion 42B) while partly facing the aerosol flow paths 41A, 41B that are arranged opposite to it. As a result, the area of the blocking surface 42 (outer closure portion 42B) of the leak suppression unit 4 that faces the rear end of each thin-wound rod 21 (the area that abuts the rear end) functions as a slip prevention part (support member) for each thin-wound rod 21. Therefore, even if insertion resistance occurs when inserting the flavor rod 2A into the heating chamber 31, it is possible to suppress displacement of each thin wound rod 21 due to being pushed toward the mouthpiece portion 3 (rear end side).

In the embodiment shown in (b), the leak suppression section 4 has a single aerosol flow path 41 at the center of the cross section of the leak suppression section 4, and the blocking surface 42 (outer peripheral blocking section 42B) partially blocks the rear end of the flavor rod 2A at the outer peripheral gap section 26.

In the above-described embodiment, the flavor source 24 and the susceptor 20 in each thin-wound rod 21 can be installed in various modified forms. FIG. 19 is a diagram showing another modified form of the flavor source 24 and the susceptor 20 installed in the thin-wound rod 2. In the form shown in (a), a large number of strip-shaped susceptors 20 are embedded in the flavor source 24 filled inside the inner roll 23 in the thin-wound rod 21. In the form shown in (b), a large number of strip-shaped susceptors 20 carrying flavor sources 24 containing an aerosol-generating substrate on their surfaces are filled inside the inner roll 23 in the thin-wound rod 21. In this form, for example, the flavor source 24 of the tobacco filler is suspended in a liquid such as water or a binder together with the aerosol-generating substrate to form a slurry, which is applied to the surface of the susceptor 20 and then dried to adhere.

In the embodiment shown in (c), a sheet-like susceptor 20A is attached to the inside of the inner wrapping paper 23, and a flavor source 24 containing an aerosol-generating base material is filled further inside the sheet-like susceptor 20A. The susceptor 20A is formed of a suitable metal sheet such as aluminum.

In addition, in the above-described embodiment, the flavor source 24 is filled inside the inner rolling paper 23 of the thin wound rod 21, but this is not limited to such a filling form, and various forms can be adopted as long as the flavor source and aerosol generating base material are included inside the inner rolling paper 23.

Figure 20 shows another modified example of the installation mode of the flavor source 24 and the susceptor 20 on the thin wound rod 21. In (a) to (e) of Figure 20, a sheet-like susceptor 20A is attached to the inside of the inner wrapping paper 23. The reference symbol 24A shown in each figure of Figure 20 is a flavor source arranged inside the sheet-like susceptor 20A.

The flavor source 24A has a flavor source and an aerosol generating substrate, and a holding substrate 240 that holds them. For example, the flavor source 24A can be any of the appropriate flavors listed above. For example, the holding substrate 240 of the flavor source 24A is a substrate sheet that is impregnated with and holds a liquid flavor and an aerosol generating substrate, and the material of the holding substrate can be a nonwoven fabric or the like. The flavor impregnated into the holding substrate 240 (substrate sheet) of the flavor source 24A does not have to contain tobacco components. In addition, the holding substrate 240 (substrate sheet) of the flavor source 24A may be bonded to the inner surface of the sheet-like susceptor 20A, for example. The thickness of the holding substrate 240 (substrate sheet) is not particularly limited, but an example embodiment is one in which the thickness is about 0.1 mm to 2 mm.

In the embodiment shown in (a), the flavor source 24A (holding substrate 240) has a cylindrical cross section. In the embodiment shown in (b), the flavor source 24A (holding substrate 240) has a C-shaped cross section. In the embodiment shown in (c), the flavor source 24A (holding substrate 240) has an S-shaped cross section. In the embodiment shown in (d), the flavor source 24A (holding substrate 240) has a serpentine cross section. In the embodiment shown in (e), the flavor source 24A (holding substrate 240) has a spiral cross section. Of course, the flavor source 24A (holding substrate 240) can have a cross section other than that shown in FIG. 20, and the cross section of the holding substrate 240 (substrate sheet) can have any shape.

The flavor sources 24A of the thin-wound rods 21 in the flavor rods 2, 2A may contain the same or different flavor sources (flavors). Also, a base sheet impregnated with a liquid flavor and an aerosol-generating base material may be chopped into small pieces and filled inside a sheet-like susceptor 20A attached to an inner wrapping paper 23. Of course, the flavor rods 2, 2A may be made by combining the various thin-wound rods 21 described above and bundling them together with the outer wrapping paper 22.

In the above-described embodiment, the ratio of the sum of the cross-sectional areas of the central gap 25 and the outer periphery gap 26 to the cross-sectional area of the flavor rod 2, 2A is not particularly limited, but an example is a mode in which it is 10% or less, and preferably 5% or less. In this way, air leakage to the downstream side through the central gap 25 and the outer periphery gap 26 can be reduced.

As described above, the number of thin-wound rods 21 contained in the flavor rod is not particularly limited as long as it is two or more, but from the viewpoint of both preventing the contents, such as the flavor source 24 and the susceptor 20, from falling out from the front end of each thin-wound rod 21 and facilitating the manufacture of the flavor rod, it is preferable to have three thin-wound rods 21. The number of thin-wound rods 21 may be changed along the axial direction of the flavor rod. For example, three thin-wound rods 21 may be arranged at the front end of the flavor rod, and two thin-wound rods 21 may be arranged at the rear end of the flavor rod.

The inner wrapping paper 23 used for the thin wound rod 21 is preferably made of a material with low thermal conductivity so as not to let heat from the susceptor 20 escape to the outside. Therefore, the inner wrapping paper 23 is preferably made of a material with low basis weight and low density. For example, it is preferable that the basis weight of the inner wrapping paper 23 is 10 gsm or more and 40 gsm or less, and the density of the inner wrapping paper 23 is 0.5 g/ ^cm3 or more and 1 g/ ^cm3 or less. The inner wrapping paper 23 may be coated with a coating agent such as calcium carbonate or silicon dioxide in order to reduce heat transfer.

In addition, it is preferable that the inner wrapping paper 23 is made of a material with low air permeability in order to prevent leakage of aerosols through the central gap 25 and the outer circumferential gap 26. For example, the inner wrapping paper 23 may have an air permeability of 0 Coresta units (CU) or more and 200 Coresta units (CU) or less. The air permeability may be a value measured in accordance with, for example, ISO 2965:2009.

The outer wrapping paper 22 of the flavor rod 2 is preferably made of a material with low thermal conductivity so as not to let the heat of the susceptor 20 escape to the outside. Therefore, the outer wrapping paper 22 is preferably made of a material with low basis weight and low density. For example, it is preferable that the basis weight of the outer wrapping paper 22 is 10 gsm or more and 40 gsm or less, and the density of the outer wrapping paper 22 is 0.5 g/cm ³ or more and 1 g/cm ³ or less. The outer wrapping paper 22 may be coated with a coating agent such as calcium carbonate or silicon dioxide in order to reduce heat transfer.

In addition, from the viewpoint of suppressing tearing of the outer roll 22 when the rod is inserted and removed from the heating chamber 31, it is preferable to adjust the static friction coefficient between the external heater 32 and the outer roll 22 to 0.45 to 0.75 and the dynamic friction coefficient to 0.4 to 0.7. In addition, from the viewpoint of suppressing tearing of the outer roll 22 when the rod is inserted and removed from the heating chamber 31, it is preferable to set the tensile strength of the outer roll 22 to 10 to 20 N/15 mm and the wet tensile strength of the outer roll 22 to 5 to 20 N/15 mm. The method for measuring the tensile strength of the outer roll 22 complies with, for example, JIS P 8113. The method for measuring the wet tensile strength of the outer roll 22 is measured based on the wet tensile strength test described in, for example, JP 2019-187451 A.

Moreover, the thin wound rod 21 preferably has a hardness of 60% or more and 85% or less when the flavor source 24 is filled inside the inner wrapping paper 23. The term "hardness" used here means the resistance of the thin wound rod 21 to deformation in the cross-sectional direction. The hardness of the thin wound rod 21 can be measured, for example, based on the test method described in JP-A-2019-506868 (paragraphs 0029-0031, FIG. 1). Moreover, a test for measuring the hardness of the thin wound rod 21 can be performed using the standard operating procedure of a Borgwaldt Hardness Tester H10 (manufactured by Heinr Borgwaldt GmbH).
That is, the hardness of the thin wound rod 21 is calculated by the following formula.
Hardness (%) = (Dd/Ds) x 100
In the formula, Ds is the height in the diameter direction of the thin-wound rod 21 before loading by the Borgwaldt Hardness Tester H10, and Dd is the height in the diameter direction after a constant load (88 g) is applied to the thin-wound rod 21 in the diameter direction by the load bar of the Borgwaldt Hardness Tester H10 for a predetermined load time (5 seconds). FIG. 21 is a diagram for explaining an outline of the hardness measurement of the thin-wound rod 21. The symbol F in FIG. 21 indicates the load applied in the diameter direction to the thin-wound rod 21 during the measurement test. The symbol d is the amount of downward pressure of the thin-wound rod 21 in the diameter direction due to the load by the load bar (d=Ds-Dd). Note that the harder the thin-wound rod 21 is (the smaller the amount of downward pressure), the closer its hardness approaches 100%.

Although the embodiments of the present invention have been described above, the flavor stick, non-combustion heating type flavor inhalation product, and method for manufacturing a flavor stick according to the present invention are not limited to these. In addition, each aspect disclosed in the above-mentioned embodiments and modifications can be combined with any other aspect disclosed in this specification.

1: flavor stick 2: flavor rod 3: mouthpiece portion 21: thin wound rod 22: outer wrapping paper 23: inner wrapping paper 24: flavor source

Claims (11)

a flavor rod inserted into a heating chamber of the flavor inhalation device and heated by an induction coil disposed around the periphery of the heating chamber;
A mouthpiece portion connected to the rear end side of the flavor rod;
Equipped with
The flavor rod includes a plurality of thin wound rods and an outer wrapping paper that bundles and winds up the plurality of thin wound rods,
Each of the plurality of thin wound rods is
An inner roll of paper;
a flavor source disposed within the inner wrapper and comprising an aerosol-forming substrate;
a susceptor disposed inside the inner wrapping paper, which generates heat by induction heating when the induction coil is activated, and heats the flavor source;
having
Flavor sticks. The flavor stick according to claim 1, wherein the inner wrapping paper of the plurality of thin wound rods is adhered to the outer wrapping paper. a leak suppression section connected to a rear end of the flavor rod, the leak suppression section having an aerosol flow path extending in an axial direction for circulating the aerosol generated in the plurality of thin wound rods, and a blocking section for blocking a rear end of a gap portion formed between the outer wrapping paper and the plurality of thin wound rods, the leak suppression section being disposed at a front end of the mouthpiece section;
A flavour stick according to claim 1 or 2. The leak suppression portion includes an outer periphery blocking portion disposed opposite an outer periphery gap portion formed in the vicinity of an outer periphery of a cross section of the flavor rod, among the gap portions.
A flavour stick according to claim 3. The leak suppression portion includes a central blocking portion that is arranged to face a central gap portion formed on the central side of a cross section of the flavor rod, among the gap portions.
A flavor stick according to claim 3 or 4. The flavor stick according to any one of claims 3 to 5, wherein the aerosol flow path is disposed opposite the rear ends of the plurality of thin-wound rods. a rear end of each of the plurality of thin wound rods is disposed across the obstruction portion and the aerosol flow path,
The region of the closing portion facing the rear end of the thin-wound rod functions as a slip prevention portion for the thin-wound rod when the flavor rod is inserted into the heating chamber.
A flavour stick according to any one of claims 3 to 6. A flavour stick according to any one of claims 1 to 7;
A flavor inhalation device for inhaling the flavor stick, the flavor inhalation device having a heating chamber into which the flavor rod of the flavor stick can be inserted, and an induction coil disposed on a circumferential side of the heating chamber;
A non-burning flavor inhalation product comprising: A method for manufacturing a flavor stick comprising: a flavor rod having a susceptor that is inserted into a heating chamber of a flavor inhalation device and generates heat when an induction coil arranged on a circumferential side of the heating chamber is activated; and a mouthpiece portion connected to a rear end side of the flavor rod,
forming a flavor rod by bundling a plurality of thin wound rods each having a flavor source including an aerosol-generating base material and the susceptor wound in an inner wrapping paper and winding the bundled rods together in an outer wrapping paper;
a connecting step of arranging the mouthpiece portion in series with the flavor rod and winding them together with tipping paper;
A method for producing a flavor stick comprising: The step of forming the flavor rod comprises:
a long thin wound rod forming step of continuously winding up the flavor source including the aerosol-generating base material and the susceptor in a long length direction with a long sheet-like thin winding paper to form a plurality of long thin wound rods arranged in parallel in a conveying direction of a winding machine;
a long flavor rod forming step of forming a long flavor rod by merging the plurality of long thin wound rods and winding them together with a long outer winding paper;
a cutting step of cutting the long flavor rod to a predetermined length to form the flavor rod;
A method for producing a flavor stick according to claim 9, comprising: The step of forming the flavor rod comprises:
a long flavor rod forming step of supplying double-length first parts having twice the length of a first part constituting a part of the mouthpiece part at predetermined intervals onto a long sheet-like long outer winding paper transported along a transport path of a winding machine, supplying a bundle of double-length thin-wound rods having twice the length of the thin-wound rod into a rod mounting space formed between the double-length first parts, and then winding up the double-length first parts and the bundle of double-length thin-wound rods arranged in series therewith together with the long outer winding paper to form a long flavor rod;
a cutting step of cutting the long flavor rod at a center position in the length direction of the double-length first part and at a center position in the length direction of the double-length thin-wound rod, respectively, to form an intermediate assembly in which the first part is connected to the flavor rod,
10. The method for producing a flavor stick according to claim 9, wherein in the connecting step, the intermediate assembly and the one or more second parts are wound up together with tipping paper in a state in which one or more second parts constituting a part of the mouthpiece portion are arranged in series with the first part in the intermediate assembly.

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