TW202430067A - Fragrance stick, non-combustion heating type fragrance inhaling product and method for manufacturing fragrance rod - Google Patents

Abstract

Provided is a fragrance stick which includes a fragrance rod to be inserted into a heating chamber of a fragrance inhaling device and heated by an internal heater of the fragrance inhaling device, the fragrance rod including an outer wrapping paper, and a plurality of fragrance formed bodies arranged on the inner side of the outer wrapping paper and formed into a predetermined shape; each of the plurality of fragrance formed bodies being positioned and held on the inner surface of the outer wrapping paper, and an heater insertion hole for inserting the internal heater from the front end side of the fragrance rod being formed at the center of the cross section of the fragrance rod along the axial direction.

Description

Fragrance sticks, non-combustion heating type fragrance inhalation products and manufacturing methods of fragrance sticks

This disclosure relates to a fragrance stick, a non-combustion heating type fragrance inhalation product and a method for manufacturing a fragrance stick.

In the past, there is a known flavor stick, which is used in a non-combustion heating flavor inhaler for inhaling a flavor from a flavor source without accompanying combustion. There is a known flavor stick as a type, which has: a flavor rod, which is formed by filling a filler containing a flavor source (such as tobacco material) and an aerosol (also called an aerosol) generating substrate (glycerin, propylene glycol, etc.) inside a roll paper; and a suction mouth (mouthpiece), which is arranged at the rear section of the flavor rod (for example, refer to patent document 1).

This type of scent stick is used together with a scent inhalation device during inhalation. Typically, the scent rod of the scent stick is inserted into the heating chamber of the scent inhalation device, and the scent source of the scent rod is heated by the heater of the non-combustion heating scent inhaler without accompanying combustion. The mist containing the scent component is released from the scent source by this non-combustion heating, and the mist is passed through the suction mouth of the rear section for the user to inhale.

In addition, as a heating method for the flavor inhalation device, there is a known internal heating method in which an internal heater is inserted from the front end of the flavor rod when the flavor rod is inserted into the heating chamber, and the flavor source is heated from the inside by the internal heater. Various shapes of internal heaters used in the internal heating method, such as rod-shaped or blade-shaped, have been actually applied.

[Prior Art Literature]

[Patent Literature]

Patent document 1: Japanese Patent Publication No. 2015-503335 Patent document 2: Japanese Patent Publication No. 7-184625

Patent document 3: Japanese Patent Publication No. 5220762

The purpose of the present disclosure is to provide a scent stick for inhalation using a scent inhalation device with internal heating, and the scent stick has a novel scent rod with multiple scent sources.

<Sample 1>

The fragrance stick disclosed in the present invention for solving the above-mentioned problem has a fragrance rod, which is inserted into the heating chamber of the fragrance inhalation device and heated by the internal heater of the fragrance inhalation device; wherein the fragrance rod has: an outer wrapping paper; and a plurality of fragrance forming bodies, which are arranged on the inner side of the outer wrapping paper and formed into a predetermined shape; each of the plurality of fragrance forming bodies is positioned and held on the inner surface of the outer wrapping paper, and a heater insertion hole for inserting the internal heater from the front end side of the fragrance rod is formed in the central part of the cross section of the fragrance rod along the axial direction.

<Sample 2>

Here, the aforementioned flavor forming body of aspect 1 may also extend along the axial direction of the aforementioned flavor rod.

<Style 3>

In addition, in aspect 1 or aspect 2, each of the aforementioned plurality of flavor forming bodies may also be attached to the inner surface of the aforementioned outer wrapping paper.

<Style 4>

In addition, in any of the aspects 1 to 3, the aforementioned fragrance rod may also be further provided with a partition paper, which is arranged on the inner side of the aforementioned outer winding paper and divides the cross section of the aforementioned fragrance rod into a fragrance receiving area and the aforementioned heater insertion hole, and the fragrance receiving area is used to receive the aforementioned plurality of fragrance forming bodies; the aforementioned fragrance receiving area is formed between the aforementioned outer winding paper and the aforementioned partition paper.

<Sample 5>

In addition, in aspect 4, the aforementioned partition paper can also partition the cross section of the aforementioned fragrance rod into: a plurality of aforementioned fragrance receiving areas separated from each other are formed between the aforementioned outer wrapping paper and the aforementioned partition paper; and one or more aforementioned fragrance forming bodies are accommodated in each of the aforementioned plurality of fragrance receiving areas.

<Sample 6>

In addition, in aspect 5, the aforementioned partition paper may also be partially attached to the inner surface of the aforementioned outer roll paper, thereby separating the aforementioned multiple fragrance receiving areas from each other.

<Style 7>

In addition, in aspect 5 or aspect 6, the aforementioned fragrance forming bodies may also be individually accommodated in the aforementioned fragrance receiving area.

<Style 8>

In addition, the present disclosure can be specifically designated as a non-combustion heating type flavor inhalation product. That is, the non-combustion heating type flavor inhalation product disclosed in the present disclosure is provided with a flavor inhalation device, and the flavor inhalation device has: the above-mentioned flavor stick; a heating chamber, which can be inserted into the aforementioned flavor rod; and an internal heater, which is inserted into the aforementioned heater insertion hole when the aforementioned flavor rod is inserted into the aforementioned heating chamber.

<Style 9>

In addition, the present disclosure can be specifically designated as a method for manufacturing a flavor rod. That is, the method for manufacturing the above-mentioned flavor rod by a wrapping machine includes: a wrapping step, which is to place a plurality of long strip-type flavor forming body raw material sheets in parallel on the upper surface of the long strip-type outer wrapping paper raw material sheet and convey these along the conveying path of the wrapping machine while positioning each of the aforementioned flavor forming body raw material sheets on the upper surface of the aforementioned outer wrapping paper raw material sheet, and at the same time wrapping the aforementioned outer wrapping paper raw material sheet into a tube shape, thereby forming a long strip flavor rod; and a cutting step, which is to cut the aforementioned long strip flavor rod into a predetermined length.

<Style 10>

Here, in the aforementioned wrapping step of aspect nine, each of the aforementioned flavor forming body raw material sheets may be attached to the upper surface of the aforementioned outer wrapping paper raw material sheet.

<Style 11>

In addition, in the wrapping step of aspect 9 or aspect 10, the long strip-shaped partition paper raw material sheet may be arranged so as to cover the aforementioned flavor forming body raw material sheet placed on the upper surface of the aforementioned outer wrapping paper raw material sheet, and the aforementioned partition paper raw material sheet may be partially in contact with the upper surface of the aforementioned outer wrapping paper raw material sheet, thereby positioning each of the aforementioned flavor forming body raw material sheets on the upper surface of the aforementioned outer wrapping paper raw material sheet.

In addition, the means for solving the problem disclosed in this disclosure can be combined as much as possible for adoption.

According to the present disclosure, a fragrance stick for inhalation using a fragrance inhalation device with internal heating can be provided, and the fragrance stick has a novel fragrance rod with multiple fragrance sources.

1: Scented sticks

1a: Mouth end (the rear end of the fragrance stick 1)

1b: Front end (front end of scent stick 1)

2,2A: Scented rod

3: Suction mouth

4: Support part

5: Cooling section

5A: Ventilation hole

6: Filter part

7: Roll paper

8: Outer paper

21:Outer roll paper

21A: Inner surface

22: Fragrance forming body

23: Heater insertion hole

24:Separation paper

30: Aroma tasting device

31: Heating chamber

31A: Insertion port

31B: Chamber side wall

31C: Chamber bottom wall

32: Internal heater

33: Power unit

34: Control Department

36: Air flow path

37: Air intake

41: Mist flow path

42: Support surface

70:Paste cloth device

A,B,C:arrow

B1, B2, B3: bobbin

BD, BD1, BD2, BD3: Adhesive paste for molded bodies

BD', BD'1, BD'2, BD'3: Used for pasting partition paper

BD0: Adhesive paste for coating

CL, CL2: center axis

E1: First end

E2: Second end

P1, P2, P3: folding position

R1A: Scent Containment Area

R2: Long scent stick

R21: Outer roll paper raw material sheet

R211: Upper surface

R22, R22-1, R22-2, R22-3: Flavor forming body raw material sheet

R22': Sheet material

R24: Partition paper raw material sheet

R241, R242, R243: Holding part

S1: confluence

S2: Forming section

S3: Cutting section

S4: Second confluence section

Figure 1 is a schematic diagram of a fragrance inhalation device for heating the fragrance stick of embodiment 1 without burning.

Figure 2 is a diagram showing the schematic structure of the fragrance stick of embodiment 1.

Figure 3 is a diagram when viewed from the direction of arrow A shown in Figure 2.

Figure 4 is a three-dimensional diagram of the support portion of implementation type 1.

Figure 5 is a diagram illustrating the manufacturing process of the scent stick of Implementation Type 1.

Figure 6 is a diagram illustrating the manufacturing process of the scent stick of Implementation Type 1.

Figure 7 is a diagram illustrating the folding method of the flavor forming body raw material.

FIG8 is a diagram illustrating the coating pattern of the paste coating device of embodiment 1 coating the upper surface of the outer roll paper raw material sheet.

FIG. 9 is a diagram illustrating the state before the outer paper raw material sheet is rolled into a cylindrical shape in the rolling step.

Figure 10 is a cross-sectional view of the scent rod of embodiment 2.

Figure 11 is a diagram illustrating the manufacturing method of the scent stick of Implementation Type 2.

FIG. 12 is a diagram illustrating the manufacturing method of the scent stick of Implementation Type 2.

FIG. 13 is a diagram illustrating the coating pattern of the adhesive coating device of embodiment 2 coating the upper surface of the outer roll paper raw material sheet.

FIG. 14 is a cross-sectional view showing the state where the separator paper raw material sheet is connected to the outer roll paper raw material sheet.

The embodiments of the fragrance stick and non-combustion heating fragrance inhalation product disclosed in this disclosure are explained based on the drawings. In addition, the dimensions, materials, shapes, and relative configurations of the components described in this embodiment should not be limited to these unless otherwise specified.

The fragrance stick disclosed in the present invention has a fragrance rod, which is inserted into the heating chamber of the fragrance inhalation device and heated by the internal heater of the fragrance inhalation device. Furthermore, the fragrance rod of the fragrance stick has: an outer winding paper; and a plurality of fragrance forming bodies, which are arranged on the inner side of the outer winding paper and formed into a predetermined shape. Furthermore, each of the plurality of fragrance forming bodies is positioned and held on the inner surface of the outer winding paper, and a heater insertion hole for inserting the internal heater from the front end side of the fragrance rod is formed in the central part of the cross-section of the fragrance rod along the axial direction.

<Implementation Type 1>

FIG1 is a schematic diagram of a fragrance inhalation device 30 for heating the fragrance stick of embodiment 1 without burning. FIG2 is a diagram showing the schematic structure of the fragrance stick 1 of embodiment 1. The fragrance inhalation device 30 is a suction device used when inhaling the fragrance stick 1, and the fragrance stick 1 and the fragrance inhalation device 30 constitute a non-burning heating fragrance inhalation product.

The aroma tasting device 30 has a heating chamber 31 for accommodating the aroma rod 2 of the aroma stick 1, and the aroma 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 the chamber side wall 31B and the chamber bottom wall 31C. The chamber side wall 31B forms the side of the heating chamber 31, and the chamber bottom wall 31C forms the bottom of the heating chamber 31. In the heating chamber 31 of the aroma tasting device 30, an electric internal heater 32 for heating the aroma rod 2 is provided.

The internal heater 32 is, for example, extended from the center of the chamber bottom wall 31C in a manner parallel to the axial direction of the heating chamber 31 (the insertion and extraction direction of the fragrance stick 1) and toward the insertion port 31A. That is, in this embodiment, the central axis of the internal heater 32 is configured to be coaxial with the central axis of the heating chamber 31. In the example shown in FIG. 1 , the internal heater 32 has a tapered cone shape with a gradually decreasing diameter from the base end side located on the heating chamber 31 side toward the front end side located on the insertion port 31A side. However, the shape of the internal heater 32 is not particularly limited. For example, the internal heater 32 may have a tapered conical shape that gradually decreases in diameter from the base end side located on the chamber bottom wall 31C side toward the front end side located on the insertion port 31A side. In addition, the internal heater 32 may have a conical shape or a shape other than a conical shape, such as a cylindrical shape, or may have a blade shape or other shapes.

In addition, the type of the internal heater 32 is not particularly limited. The internal heater 32 may be, for example, a heater wire (e.g., Nichrome, iron-chromium, iron-nickel, etc.) arranged around a steel material, or a ceramic heater or other heater. In addition, the internal heater 32 is not limited to the above-mentioned resistance heating type heater, and for example, the internal heater 32 may be a heating element called a susceptor that generates heat by induction heating (IH: Induction Heating). When the induction heating method is adopted, for example, a heater that can be inserted into the heater insertion hole 23 of the fragrance rod 2 can be first set in the heating chamber 31, and an induction coil used to generate a high-frequency alternating magnetic field in the heating chamber 31 is arranged around the heating chamber 31. At this time, the high-frequency alternating magnetic field is generated in the heating chamber 31 by activating the induction coil, and the heater in the heating chamber 31 generates heat, thereby heating the fragrance rod 2.

The flavor inhalation device 30 is further provided with a power supply unit 33 belonging to a power supply unit for supplying actuating power to the internal heater 32, and a control unit 34 for controlling the power supply from the power supply unit 33 to the internal heater 32. In addition, 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 36 is connected to an air inlet 37 formed in the housing of the flavor inhalation device 30. In addition, the mode of introducing external air into the heating chamber 31 of the flavor inhalation device 30 is not limited to the above example. For example, a counter flow air introduction means for introducing external air introduced from the insertion port 31A of the flavor inhalation device 30 to the bottom of the heating chamber 31 may be used to replace or combine the bottom flow air introduction means for introducing external air to the bottom of the heating chamber 31 through the air introduction port 37 and the air flow path 36. Specifically, for example, the external air introduced from the insertion port 31A of the flavor inhalation device 30 may be supplied to the bottom side of the heating chamber 31 through the gap between the outer peripheral surface of the flavor stick 1 inserted into the heating chamber 31 and the side peripheral wall 31B of the chamber.

The fragrance stick 1 is provided with: a fragrance rod 2, which is inserted into a heating chamber 31 in a fragrance inhalation device 30 and heated by the internal heater 32; and a suction nozzle 3, which is connected to the rear end of the fragrance rod 2. In the present embodiment, the fragrance stick 1 is, for example, a cylindrical rod shape extending in one direction into a rod shape, and the symbol CL in FIG2 is the central axis of the fragrance stick 1. In addition, the fragrance rod 2 and the suction nozzle 3 are coaxially arranged, so the central axis CL can also be referred to as the central axis of the fragrance rod 2 and the suction nozzle 3. Hereinafter, the direction in which the central axis CL extends is also referred to as the axial direction of the fragrance rod 2 and the suction nozzle 3.

The cylindrical fragrance rod 2 and the suction nozzle 3 are coaxially arranged and are integrally connected by coaxially winding the outer paper 8. Symbol 1a is the suction nozzle end 1a formed on the rear end side of the fragrance rod 1, and symbol 1b is the front end of the fragrance rod 1. The fragrance rod 1 is inserted into the heating chamber 31 in the fragrance inhalation device 30 from the front end 1b side.

FIG. 3 is a view when viewed from the direction of arrow A shown in FIG. 2 , and is a front view when viewing the fragrance stick 1 (fragrance rod 2) from the front end 1b side.

The flavor rod 2 includes: an outer wrapping paper 21; and a plurality of flavor forming bodies 22, which are arranged on the inner side of the outer wrapping paper 21. The flavor forming bodies 22 are respectively positioned and retained on the inner surface 21A of the outer wrapping paper 21.

The flavor forming body 22 is a forming body that includes a flavor source and is formed into a predetermined shape. The flavor forming body 22 shown in FIG. 3 is formed by folding a flavor source formed into a sheet into a spiral shape, but the shape of the flavor forming body 22 is not particularly limited. In addition, in the example shown in FIG. 3, three flavor forming bodies 22 are arranged on the inner side of the outer roll paper 21 in the flavor rod 2, but the number of flavor forming bodies 22 is not particularly limited if there are plural. Each flavor forming body 22 is bonded to the inner surface 21A of the outer roll paper 21 by bonding paste BD for forming bodies, and thereby positioned and held on the inner surface of the outer roll paper 21. The bonding paste BD for forming bodies may also extend from the front end 1b of the flavor rod 2A to the rear end. In addition, the flavor forming body 22 folded into a spiral shape extends along the central axis CL direction (axial direction) of the flavor rod 2. In addition, as a variation of the configuration of the flavor forming body 22, the number of the flavor forming body 22 can also be switched between the front end side and the rear end side of the flavor rod 2.

As shown in FIG3 , in a state where a plurality of flavor forming bodies 22 are positioned and held on the inner surface of the outer wrapping paper 21, a heater insertion hole 23 is formed in the central portion of the cross-section of the flavor rod 2. The heater insertion hole 23 of the flavor rod 2 is a hollow portion for inserting the internal heater 32 from the front end 1b side of the flavor rod 2 when the flavor rod 2 is installed in the heating chamber 31 of the flavor tasting device 30, and is formed along the central axis CL direction (axial direction) of the flavor rod 2. In this embodiment, the heater insertion hole 23 extends from the front end 1b of the flavor rod 2 to the rear end.

The flavor forming body 22 may also be formed, for example, in a manner containing tobacco shreds as a flavor source. The material of the tobacco shreds is not particularly limited, and known ones such as lamina or main veins may be used. In addition, it may be a tobacco shred made by crushing dried tobacco leaves, and then cutting the shredded tobacco after homogenizing it into a sheet (hereinafter referred to as a "homogenized sheet"). In addition, the manufacturing method of the homogenized sheet may adopt a known method such as a papermaking method, a slurry method, a rolling method, etc. Of course, various types of tobacco contained in the flavor forming body 22 may be used. For example, yellow species, Burley species, orient species, local species, other Nicotiana tabacum species, Nicotiana rustica species, and mixtures thereof can be cited. The above-mentioned flavor source can be processed into a sheet form to form a flavor forming body 22. Of course, uncut tobacco leaves can also be used as a material for forming the flavor forming body 22.

、2-乙醯基噻唑、紫花苜蓿萃取物(Alfalfa Extract)、戊醇、丁酸戊酯、反式大茴香腦(Trans-Anethole)、大茴香油(Star Anise Oil)、蘋果汁、秘魯香膠油(Peru Balsam Oil)、蜂蠟原精(Beeswax Absolute)、苯甲醛、苯偶姻類樹脂(Benzoin Resinoid)、苯甲醇、安息香酸苯甲酯、苯基乙酸苯甲酯、丙酸苯甲酯、2,3-丁二酮、2-丁醇、丁酸丁酯、丁酸、焦糖、小豆蔻油(Cardamom Oil)、刺槐豆原精(Carob Absolute)、β-胡蘿蔔素、胡蘿蔔汁、左旋香旱芹酮(L-Carvone)、β-石竹烯(β-Caryophyllene)、桂皮油、雪松木油、芹菜籽油、甘菊油(Chamomile Oil)、桂皮醛、桂皮酸、桂皮醇、桂皮酸桂皮酯、香茅油、DL-香茅醇、鼠尾草萃取物、可可、咖啡、葡萄渣油(Cognac Oil)、芫荽油(Coriander Oil)、小茴香醛(Cuminaldehyde)、印蒿油(Davana Oil)、δ-癸內酯、γ-癸內酯、癸酸、蒔蘿油(Dill Herb Oil)、3,4-二甲基-1,2-環戊烷二酮、4,5-二甲基-3-羥基-2,5-二氫呋喃-2-酮、3,7-二甲基-6-辛烯酸、2,3-二甲基吡嗪、2,5-二甲基吡嗪、2,6-二甲基吡嗪、2-甲基丁酸乙酯、乙酸乙酯、丁酸乙酯、己酸乙酯、異戊酸乙酯、乳酸乙酯、月桂酸乙酯、乙醯丙酸乙酯、乙麥芽醇(ethyl maltol)、辛酸乙酯、油酸乙酯、棕櫚酸乙酯、苯基乙酸乙酯、丙酸乙酯、硬脂酸乙酯、戊酸乙酯、乙基香草醛、乙基香草醛葡萄糖苷(Ethyl Vanillin Glucoside)、2-乙基-3,(5或6)-二甲基吡嗪、5-乙基-3-羥基-4-甲基-2(5H)- 呋喃酮、2-乙基-3-甲基吡嗪、桉油醇(Eucalyptol)、葫蘆巴原精(Fenugreek Absolute)、金雀花原精、龍膽根浸劑(gentian root infusion)、香葉醇(Geraniol)、乙酸香葉酯、葡萄汁、癒創木酚(Guaiacol)、番石榴萃取物、γ-庚內酯、γ-己內酯、己酸、順式-3-己烯-1-醇、乙酸己酯、己醇、苯基乙酸己酯、蜂蜜、4-羥基-3-戊烯酸內酯、4-羥基-4-(3-羥基-1-丁烯基)-3,5,5-三甲基-2-環己烯-1-酮、4-(對羥基苯基)-2-丁酮、4-羥基十一酸鈉、不凋花(Immortelle)原精、β-紫羅酮(β-Ionone)、乙酸異戊酯、丁酸異戊酯、苯基乙酸異戊酯、乙酸異丁酯、苯基乙酸異丁酯、茉莉原精、可樂果酊劑(Kola Nut Tincture)、岩薔薇油、無萜檸檬油(Lemon Terpeneless Oil)、甘草萃取物、沉香醇(Linalool)、乙酸沉香酯、獨活草(Lovage)根油、麥芽醇、楓糖漿、薄荷醇、薄荷酮(Menthone)、乙酸L-薄荷酯、對甲氧基苯甲醛、甲基-2-吡咯基酮、鄰胺苯甲酸甲酯、苯基乙酸甲酯、水楊酸甲酯、4'-甲基苯乙酮、甲基環戊烯醇酮(Methyl Cyclopentenolone)、3-甲基戊酸、含羞草原精、糖蜜、肉豆蔻酸、橙花醇(Nerol)、橙花三級醇(Nerolidol)、γ-壬內酯、肉豆蔻油(Nutmeg Oil)、δ-辛內酯、辛醛(Octanal)、辛酸、橙花油、橙油、昌蒲根油(Orris Root Oil)、棕櫚酸、ω-十五內酯、胡椒薄荷油、巴拉圭卑檸油、苯乙醇、苯基乙酸苯乙酯、苯基乙酸、胡椒醛(Piperonal)、梅精、丙烯基乙基癒創木酚、乙酸丙酯、3-亞丙基鄰苯二甲內酯、乾果李果汁(Prune Juice)、丙酮酸(Pyruvic Acid)、葡萄乾萃取物、玫瑰油、蘭姆酒、鼠尾草油、檀香木油、綠薄荷油(Spearmint Oil)、蘇合香(Styrax)原精、萬壽菊油(Marigold Oil)、茶餾出物、α-松油醇、乙酸萜品酯、5,6,7,8-四氫喹

啉、1,5,5,9-四甲基-13-氧雜環(8.3.0.0(4.9))十三烷、2,3,5,6-四甲基吡嗪、瑞香 草油(Thyme Oil)、番茄萃取物、2-十三酮、檸檬酸三乙酯、4-(2,6,6-三甲基-1-環己烯基)2-丁烯-4-酮、2,6,6-三甲基-2-環己烯-1,4-二酮、4-(2,6,6-三甲基-1,3-環己二烯基)2-丁烯-4-酮、2,3,5-三甲基吡嗪、γ-十一內酯、γ-戊內酯、香草萃取物、香草醛、藜蘆醛(Veratraldehyde)、紫羅蘭葉原精、N-乙基-對薄荷烷-3-羧醯胺(WS-3)、乙酸乙基-2-(對-薄荷烷-3-羧醯胺)酯(WS-5)。此外，此等香料係可單獨使用一種，亦可併用二種以上。 In addition, the fragrance forming body 22 may also contain fragrance as a fragrance source. The type of fragrance is not particularly limited. Examples of fragrance include acetoanisole, acetophenone, acetylpyrrolidone, and acetylpyrrolidone.

, 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 Phenyl Acetate, Benzyl Propionate, 2,3-Butanedione, 2-Butanol, Butyl Butyrate, Butyric Acid, Caramel, Cardamom Oil, Locust Bean Absolute Absolute, β-Carotene, Carrot Juice, L-Carvone, β-Caryophyllene, Cinnamon Oil, Cedarwood Oil, Celery Seed Oil, Chamomile Oil, Cinnamaldehyde, Cinnamyl Cinnamate, Cinnamyl Cinnamate, Citronella Oil, DL-Citronellol, Sage Extract, Cocoa, Coffee, Cognac Oil, Coriander Oil, Cuminaldehyde, Davana Oil, δ-Decalactone, γ-Decalactone, Capric Acid, Dill Herb Oil 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 caproate, ethyl isovalerate, ethyl lactate, ethyl laurate, ethyl acetylpropionate, ethyl maltol, ethyl caprylate, ethyl oleate, ethyl palmitate, ethyl phenylacetate, ethyl propionate, ethyl stearate, ethyl valerate, ethyl vanillin, ethyl vanillin glucoside (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, Broom Absolute, Gentian root infusion, Geraniol, Geranyl acetate, Grape juice, Guaiacol, Guava extract, γ-heptanolactone, γ-caprolactone, Hexanoic acid, cis-3-hexen-1-ol, Hexyl acetate, Hexanol, Phenylhexyl acetate, Honey, 4-hydroxy-3-pentenoic acid lactone, 4-hydroxy-4-(3-hydroxy-1-butyryl) lactone, 4-(4-Hydroxyphenyl)-2-butanone, sodium 4-hydroxyundecanoate, Immortelle absolute, β-ionone, isoamyl acetate, isoamyl butyrate, isoamyl phenyl acetate, isobutyl acetate, isobutyl phenyl acetate, jasmine absolute, kola nut tincture Nut Tincture), Rock Rose Oil, Lemon Terpeneless Oil, Licorice Extract, Linalool, Agarwood Acetate, Lovage Root Oil, Maltol, Maple Syrup, Menthol, Menthone, L-Menthyl Acetate, p-Anisaldehyde, Methyl-2-Pyrrolidone, Methyl Amine Benzoate, Methyl Phenyl Acetate, Methyl Salicylate, 4'-Methylacetophenone, Methyl Cyclopentenolone, 3-Methylvaleric Acid, Mimosa Pudica Extract, Molasses, Myristic Acid, Nerol, Nerolidol, γ-Nonalactone, Nutmeg Oil, δ-Octanoic Acid, Octanal, Caprylic Acid, Nerolidol, Orange Oil, Orris Root Oil Oil), Palmitic Acid, ω-Pentadecalactone, Peppermint Oil, Paraguayan Lime Oil, Phenethyl Alcohol, Phenethyl Phenylacetate, Phenylacetic Acid, Piperonal, Plum Extract, Propylene Ethyl Hexylphenol, Propyl Acetate, 3-Propylidene Phthalic Acid, Prune Juice, Pyruvic Acid, Raisin Extract, Rose Oil, Rum, Sage Oil, Sandalwood Oil, Spearmint Oil, Styrax Absolute, Marigold Oil, Tea Extract, α-Pinpineol, Terpineol Acetate, 5,6,7,8-Tetrahydroquinone

phenanthene, 1,5,5,9-tetramethyl-13-oxacyclo (8.3.0.0 (4.9)) tridecane, 2,3,5,6-tetramethylpyrazine, Thyme oil Oil), tomato extract, 2-tridecanone, triethyl citrate, 4-(2,6,6-trimethyl-1-cyclohexenyl)2-butene-4-one, 2,6,6-trimethyl-2-cyclohexene-1,4-dione, 4-(2,6,6-trimethyl-1,3-cyclohexadienyl)2-butene-4-one, 2,3,5-trimethylpyrazine, γ-undecalactone, γ-valerolactone, vanilla extract, vanillin, veratraldehyde, violet leaf extract, N-ethyl-p-menthane-3-carboxamide (WS-3), ethyl-2-(p-menthane-3-carboxamide) acetate (WS-5). In addition, these flavors can be used alone or in combination of two or more.

In addition, the flavor forming body 22 may not contain tobacco materials. As the raw material of such a flavor forming body 22, plant materials that do not contain tobacco components can be exemplified. That is, the flavor forming body 22 may also include one or more selected from the leaf flesh, leaf veins, stems, roots, flowers, seeds and pulp of plants that do not contain tobacco components. As plant materials that do not contain tobacco components, herbal materials can be preferably used as flavor sources. As vanilla materials, as an example, allspice, allspice, black pepper, Lycopus Uniflorus, calamus root, catmint, Catuaba, Cayenne pepper, etc. can be listed. pepper), birch, celery, cinnamon, Korean ginseng, St. John's wort, green tea, black tea, black cohosh, cayenne, chamomile, cloves, cocoa, honeybush, echinacea, feverfew, ginger, goldenseal, lavender, licorice, marjoram, milk thistle, menthe, oolong tea, oregano, mint, peppermint, red clover, rooibos (red or green), rose hips, rosemary, sage, happy sage, savory, spearmint, Centella Asiatica, thyme, turmeric, valerian, holly, yellow magnolia, yerba mate, sage, bacopa, ashwagandha somnifera), pepper, Alkekengi officinarum, and Silybum marianum, etc.

Of course, the flavor-forming body 22 may also include a mixture of tobacco material and the herbal material as described above.

Furthermore, the fragrance forming body 22 of the present embodiment includes a mist generating substrate. The mist generating substrate is a substance that generates mist when the volatile substance (volatile substance released when heated and volatilized by the heater of the fragrance inhalation device 30) is cooled. The mist generating substrate is, for example, a liquid. The type of mist generating substrate is not particularly limited, and extracts from various natural substances and/or such components can be selected according to the purpose. As the mist generating substrate, glycerin, propylene glycol, triacetin, 1,3-butylene glycol, and mixtures thereof can be listed.

The flavor formed body 22 can be obtained by forming the raw materials exemplified as described above using a known forming technique. For example, the flavor formed body 22 can also be any of a paper sheet, a die-cast sheet, or a rolled sheet formed by the above-mentioned papermaking method, pulping method, rolling method, etc.

Next, the suction nozzle 3 is described. The suction nozzle 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 suction nozzle 3 are coaxially arranged, and these support portions 4, the cooling portion 5, and the filter portion 6 are rolled into one body by the winding paper 7. Next, the flavor rod 2 and the suction nozzle 3 are rolled into one body by the outer layer paper 8, thereby forming the flavor rod 1. For example, the outer layer paper 8 is rolled into one body around the rear end side of the flavor rod 2 and the entire suction nozzle 3. In addition, the flavor stick 1 may be a state where the flavor stick 2, the support part 4, the cooling part 5, and the filter part 6 are rolled into one body by the outer layer paper 8 without the winding paper 7. Of course, the structure of the suction nozzle 3 described above is an example, and a part of the structure may not be included.

FIG. 4 is a perspective view of the support portion 4 of the embodiment 1. The support portion 4 is a section located on the rear end side of the flavor rod 2 and is arranged in a state of abutting the rear end of the flavor rod 2. Symbol CL2 is the center axis of the support portion 4. The support portion 4 is a porous columnar body having a through hole as a mist flow path 41 formed in the center of the cross section orthogonal to the center axis CL2. The support portion 4 is a member for suppressing the flavor forming body 22 from being pressed into the side of the suction nozzle 3 when the internal heater 32 is inserted into the heater insertion hole 23 of the flavor rod 2. Symbol 42 is a support surface located on the front end side of the support portion 4. The support surface 42 is arranged on the outer peripheral side of the cross-section of the suction nozzle 3, and for example, abuts against the rear end of each flavor forming body 22 in the flavor rod 2. In addition, a portion of each flavor forming body 22 is arranged to face the mist flow path 41 of the support part 4. Thereby, when the flavor rod 1 is inhaled, the mist generated by each flavor forming body 22 can be efficiently introduced into the mist flow path 41 of the support part 4.

The support part 4 can be formed by various materials. The support part 4 can also be, for example, a hollow cellulose acetate tube. In other words, the support part 4 can also be formed by having a center hole passing through the center of the cross-section of a cylindrical cellulose acetate fiber bundle. However, the material of the support part 4 is not particularly limited. In addition, the support part 4 also acts as a spacer to isolate the cooling part 5 from the fragrance rod 2.

The cooling section 5 is a section located directly behind the supporting section 4 and is configured to abut against the rear end of the supporting section 4. When the flavor stick 1 is inhaled, the volatile substances released from the flavor rod 2 (flavor forming body 22) flow toward the downstream side along the cooling section 5. The volatile substances released from the flavor rod 2 (flavor forming body 22) are cooled by the cooling section 5, thereby promoting the generation of mist. In the form shown in Figure 2, the cooling section 5 is formed by a hollow paper tube having a vent 5A for introducing external air. However, the cooling section 5 may not have the vent 5A. In addition, a cooling promoting material such as a polylactic acid sheet may be arranged in the paper tube forming the cooling section 5, and the cooling promoting material may be used to promote the cooling of the volatile substances released from the flavor rod 2 (flavor forming body 22). In addition, the cooling section 5 may also have a heat absorbent configured so as not to hinder the flow of volatile substances and mist. For example, the cooling section 5 may also include a filter material having a plurality of flow paths (through holes) formed along the long side direction (axial direction) of the suction nozzle 3. In addition, the cooling section 5 may also be a cellulose acetate tube having a hollow through path formed along the axial direction.

The filter portion 6 is the rear end of the suction nozzle portion 3, that is, the section located on the side of the suction nozzle end 1a. The filter portion 6 may also be located in the immediate rear section of the cooling portion 5, and configured in a state of abutting against the rear end of the cooling portion 5. The filter portion 6 may also, for example, include a filter material that captures a predetermined component contained in the mist. The type of filter material forming the filter portion 6 is not particularly limited. For example, the filter portion 6 may also include a filter material formed by cellulose acetate fibers formed into a cylindrical shape. In addition, the filter portion 6 may also be a center hole filter having a center hole formed along the axial direction of the cellulose acetate fibers formed into a cylindrical shape. In addition, the filter part 6 may also be a filter paper filled with cellulose fibers, or a paper tube without filter material. In addition, the filter part 6 may also be formed by selectively combining a solid filter material with a filter material, a center hole filter, a filter paper, and a paper tube without a filter material.

The fragrance stick 1 with the fragrance rod 2 constructed in the above manner is used for tasting using the fragrance tasting device 30 shown in FIG. 1. When the fragrance rod 2 of the fragrance stick 1 is inserted into the heating chamber 31, the fragrance rod 2 is inserted into the heating chamber 31 from the front end 1b side. At this time, the fragrance stick 1 of this embodiment has a heater insertion hole 23 formed in the central part of the cross section of the fragrance rod 2, and the heater insertion hole 23 extends from the front end 1b along the central axis CL direction (axial direction).

Therefore, when the fragrance stick 1 (fragrance rod 2) is inserted into the heating chamber 31, the internal heater 32 can be smoothly inserted into the heater insertion hole 23. In other words, the installation resistance when the internal heater 32 is installed in the fragrance rod 2 can be reduced. In this way, the convenience of installing the fragrance rod 2 in the heating chamber 31 can be improved. In addition, it is also possible to prevent the internal heater 32 from being damaged such as breaking or bending when the internal heater 32 is inserted into the fragrance rod 2, or the fragrance rod 2 from being compressed and deformed.

In addition, a heater insertion hole 23 for inserting the internal heater 32 is first formed in the flavor rod 2, so that when the internal heater 32 is inserted into the heater insertion hole 23, the internal heater 32 is not easy to directly contact the flavor forming body 22. In this way, the flavor source contained in the flavor forming body 22 can be suppressed from adhering to the internal heater 32. However, the heater insertion hole 23 in the flavor rod 2 can also be a specification that is expanded when the internal heater 32 is inserted.

The internal heater 32 is actuated by supplying actuation power from the power supply unit 33 to the internal heater 32 according to a command signal from the control unit 34 of the flavor inhalation device 30. For example, when receiving a start operation of an operation switch or the like disposed on the housing of the flavor inhalation device 30, the control unit 34 may use this as a trigger to actuate the internal heater 32. Alternatively, a sensor may be provided to detect that the flavor stick 1 (flavor rod 2) has been inserted into the flavor inhalation device 30 and the heating chamber 31. At this time, the control unit 34 may also detect that the flavor stick 1 (flavor rod 2) has been inserted into the heating chamber 31 as a trigger to actuate the internal heater 32. In addition, the control unit 34 may also have a temperature sensor for detecting the temperature in the heating chamber 31 or the temperature of the scent rod 2, and may also adjust the amount of current supplied from the power supply unit 33 to the internal heater 32 according to the temperature detected by the temperature sensor.

The internal heater 32 in the flavor inhalation device 30 is activated, and each flavor forming body 22 of the flavor rod 2 is heated, thereby releasing mist containing flavor components (such as tobacco components). In addition, the mist containing flavor components generated by the flavor rod 2 passes through the suction mouth 3, the support part 4 (mist flow path 41), the cooling part 5, and the filter part 6 in sequence, and is finally provided to the user for inhalation from the suction mouth end 1a.

The fragrance rod 1 of this embodiment adopts a novel type that positions and holds a plurality of fragrance forming bodies 22 on the inner surface 21A of the roll paper 21 outside the fragrance rod 2. That is, the fragrance forming body 22 of the fragrance rod 2 in this embodiment is a forming body formed into a predetermined shape, which is different from the typical rod type in which a powdery, granular, or thread-shaped fragrance source is filled on the inner side of the roll paper. Furthermore, the fragrance rod 2 is formed with a heater insertion hole 23 along the axial direction in the central part of its cross section. Accordingly, there will be no situation where the fragrance source collapses from the front end side of the fragrance rod as in the past.

In addition, the flavor forming body 22 in this embodiment extends along the axial direction of the flavor rod 2. Therefore, it is easy to make the mist containing the flavor component (the flavor component released from the flavor forming body 22 by heating by the heater of the flavor tasting device 30) flow smoothly along the axial direction of the flavor rod 2.

In addition, in this embodiment, each of the plurality of flavor forming bodies 22 is connected to the inner surface 21A of the outer wrapping paper 21, so each flavor forming body 22 can be more firmly positioned and retained on the inner surface 21A of the outer wrapping paper 21.

In the scent rod 2 of the present embodiment, the type of the scent source can be different between at least one of the plurality of scent forming bodies 22 and the other scent forming bodies 22. In this way, the flexibility of the inhalation scent design in the scent rod 2 is improved, and it is easy to achieve a rich inhalation scent. In addition, when the type of the scent source is different from each other in the scent forming bodies 22 in the scent rod 2 as described above, the amount of the scent source can be changed according to the type. However, the above-mentioned embodiment is an example, and the scent source of each scent forming body 22 contained in the scent rod 2 can also be of the same type. In addition, the scent tasting device 30 in the present embodiment can also have a plurality of internal heaters 32 inserted into the heater insertion hole 23 in the scent rod 2. For example, the flavor inhalation device 30 may also have a number of internal heaters 32 corresponding to the number of flavor forming bodies 22 contained in the flavor rod 2, and heat the plurality of flavor forming bodies 22 individually at an independent and arbitrary timing. In addition, as another aspect, a single internal heater 32 may have a plurality of heating areas that are independently controlled to generate heat, and each flavor forming body 22 may be individually heated by each heating area at an independent and arbitrary timing. For example, the surface of the internal heater 32 may be divided into a plurality of heating areas along the circumferential direction and/or the longitudinal direction of the internal heater 32.

In addition, although the ratio of the cross-sectional area of the heater insertion hole 23 to the cross-sectional area of the flavor rod 2 is not particularly limited, an example of ensuring that it is more than 2% can be cited, and it is preferably set to more than 5%. In this way, the internal heater 32 can be inserted more smoothly into the heater insertion hole 23. In addition, it can be more effectively suppressed that the internal heater 32 squeezes into the flavor forming body 22 when the internal heater 32 is inserted, or the friction resistance during insertion increases.

Furthermore, from the viewpoint of suppressing the heat from escaping from the heating chamber 31 to the outside, the outer wrapping paper 21 in the scent rod 2 is preferably a wrapping paper with a lower heat transfer performance. Therefore, the outer wrapping paper 21 is preferably a material with a low basis weight and a low density. For example, it is preferable to set the basis weight of the outer wrapping paper 21 to be greater than 10 gsm and less than 40 gsm, and to set the density of the outer wrapping paper 21 to be greater than 0.5 g/cm ³ and less than 1 g/cm ^3. Furthermore, in order to reduce heat transfer, the outer wrapping paper 21 may be coated with a coating agent such as calcium carbonate or silicon dioxide. However, the specifications of the outer wrapping paper 21 described above are only examples and are not limited thereto.

Next, the manufacturing method of the flavor rod 2 of this embodiment by a wrapping machine is described. As an example, the manufacturing method of the flavor rod 2 has a wrapping step and a cutting step. The wrapping step is a step of placing a plurality of long strip-shaped flavor forming bodies in parallel on the upper surface of the long strip-shaped outer wrapping paper and conveying these along the conveying path of the wrapping machine while positioning each of the long strip-shaped flavor forming bodies on the upper surface of the long strip-shaped outer wrapping paper, and at the same time wrapping the long strip-shaped outer wrapping paper into a tube, thereby forming a long strip flavor rod. In addition, the cutting step is a step of cutting the above-mentioned long strip flavor rod into a predetermined length.

Figures 5 and 6 are diagrams for explaining the manufacturing method of the flavor rod 2 of the embodiment 1. In Figures 5 and 6, various raw materials of the flavor rod 2 are transported along the transport direction indicated by the arrows. Various raw materials of the flavor rod 2 are transported on a conveyor such as an attached conveyor belt (garniture belt) of the wrapping machine along the transport path. Figure 5 is a top view schematic diagram illustrating the process of manufacturing the flavor rod 2. Figure 6 is a side view schematic diagram illustrating the process of manufacturing the flavor rod 2.

In the wrapping step, a plurality of long strip-shaped flavor forming body raw material sheets R22 are merged into the outer roll paper raw material sheet R21 conveyed on the conveyor belt, and each flavor forming body raw material sheet R22 is placed in parallel on the upper surface R211 of the outer roll paper raw material sheet R21. The outer roll paper raw material sheet R21 is a long strip-shaped paper sheet used to form the outer roll paper 21. The flavor forming body raw material sheet R22 is a long strip-shaped raw material sheet used to form the flavor forming body 22, and is folded into a spiral shape (rolled into a roll) in the same manner as the flavor forming body 22 illustrated in FIG. 3.

FIG. 5 shows an example in which three flavor forming body raw material sheets R22 are supplied to the upper surface R211 of the outer wrapping paper raw material sheet R21. In FIG. 5, symbols R22-1 to R22-3 are displayed together in a manner to distinguish the three flavor forming body raw material sheets R22. However, when it is not necessary to distinguish the flavor forming body raw material sheets R22-1 to R22-3, there is a case in which they are simply referred to as the flavor forming body raw material sheet R22.

In this embodiment, a plurality of flavor forming body raw material sheets R22 are placed in parallel with each other at intervals in the width direction of the outer paper raw material sheet R21, and each flavor forming body raw material sheet R22 is connected to the upper surface R211 of the outer paper raw material sheet R21. In addition, the bonding paste for connecting each flavor forming body raw material sheet R22 to the upper surface R211 of the outer paper raw material sheet R21 is applied on the upper surface R211 by the paste coating device 70 shown in FIG. 6. In addition, the symbol B1 shown in FIG. 6 is a rotatable bobbin around which the outer paper raw material sheet R21 is wound. The outer paper raw material sheet R21 is sequentially drawn out from the bobbin B1. In addition, the width direction of various sheet materials that become the raw materials of the flavor rod 2 refers to the direction perpendicular to its long side direction.

In addition, although the method of folding each flavor forming body raw material sheet R22 supplied to the outer roll paper raw material sheet R21 is not particularly limited, an example is described with reference to FIG7. In the example shown in FIG7, the sheet material R22' drawn out from the rotatable bobbin B2 is conveyed by a conveyor belt or the like, and is sequentially folded (rolled into a roll) by a guide not shown in the figure, thereby forming a flavor forming body raw material sheet R22 folded into a spiral shape. P1 to P3 in the figure illustrate the folding positions of the sheet material R22'. In the example shown in FIG7, the sheet material R22' is folded across three stages in the folding positions P1 to P3, but this folding state is an example. In addition, at the left end of FIG. 7, the cross-sectional shape of the flavor forming body raw material sheet R22 folded into a spiral shape is schematically shown.

The symbol S1 shown in FIG6 is a confluence part, and the confluence part is supplied in a manner that a plurality of flavor forming body raw material sheets R22 are confluenced on the outer roll raw material sheet R21 conveyed on the conveying path. As shown in FIG6, between the bobbin B1 and the confluence part S1, a coating cloth device 70 for applying a coating cloth to the upper surface R211 of the outer roll raw material sheet R21 is arranged. The coating cloth device 70 continuously applies the coating cloth in a track shape (a straight line shape) along the long side direction of the upper surface R211 of the outer roll raw material sheet R21 drawn out from the bobbin B1. Figure 8 is a diagram illustrating the coating pattern of the adhesive paste applied to the upper surface R211 of the outer roll paper raw material sheet R21 by the adhesive coating device 70 of the embodiment 1. Figure 8 shows the cross section of the outer roll paper raw material sheet R21 coated with the adhesive paste by the adhesive coating device 70. The cross section referred to here is a section perpendicular to the long side direction of the sheet.

Symbols BD1 to BD3 shown in FIG8 are bonding pastes for forming bodies used to bond each flavor forming body raw material sheet R22 to the upper surface R211 of the outer paper raw material sheet R21. Symbol BD0 is a coating bonding paste, which is used to connect the first end E1 in the width direction of the outer paper raw material sheet R21 and the second end E2 on the other end side thereof when the outer paper raw material sheet R21 is wound into a cylindrical shape. In the example shown in FIG8, the coating bonding paste BD0 and the forming body bonding pastes BD1 to BD3 are arranged at intervals from the first end E1 side. In addition, the coating bonding paste BD0 is arranged near the first end E1. In addition, when there is no need to distinguish between the bonding pastes BD1 to BD3 for formed bodies, they may be simply referred to as bonding pastes BD for formed bodies.

The paste coating device 70 may also have a nozzle for spraying the coating adhesive paste BD0 and the forming body adhesive paste BD1 to BD3 onto the upper surface R211 of the outer paper raw material sheet R21. The forming body adhesive paste BD1 to BD3 is applied at intervals along the width direction of the outer paper raw material sheet R21 in such a manner that each flavor forming body raw material sheet R22-1 to R22-3 (R22) is positioned at a predetermined confluence position to be merged with the outer paper raw material sheet R21 in the confluence section S1.

In the confluence section S1, each flavor forming body raw material sheet R22-1 to R22-3 (R22) to be merged with the outer wrapping paper raw material sheet R21 is placed on the forming body bonding paste BD1 to BD3, thereby bonding to the upper surface R211 of the outer wrapping paper raw material sheet R21. In summary, in a state where each flavor forming body raw material sheet R22 is positioned on the upper surface R211 of the outer wrapping paper raw material sheet R21, these are transported as a whole toward the forming section S2 (refer to Figure 6) on the downstream side of the conveying direction.

In the wrapping step, while each flavor forming body raw material sheet R22 is conveyed along the conveying path and connected to the outer wrapping paper raw material sheet R21 on the upper surface R211, these are wrapped into a cylindrical shape in the forming section S2, thereby forming a long flavor rod R2.

In the forming section S2, the outer roll paper raw material sheet R21 is rolled into a cylindrical shape. Fig. 9 is a diagram illustrating the state before the outer roll paper raw material sheet R21 is rolled into a cylindrical shape in the rolling step. In Fig. 9, a cross section of the outer roll paper raw material sheet R21 and each flavor forming body raw material sheet R22 is shown. In the forming section S2, the outer roll paper raw material sheet R21 is rolled in the direction of the arrow B in Fig. 9. Specifically, a guide member (not shown) is provided in the forming section S2, and the outer roll paper raw material sheet R21, each of which is positioned on the upper surface R211, passes through the guide member provided in the forming section S2, thereby rolling the outer roll paper raw material sheet R21 into a cylindrical shape in such a manner that each of the flavor forming body raw material sheets R22 is arranged on the inner side of the cylinder. At this time, in the process of the outer roll paper raw material sheet R21 being rolled into a cylindrical shape, the first end E1 of the outer roll paper raw material sheet R21 coated with the coating bonding paste BD0 overlaps from above the second end E2, thereby bonding the width direction ends of the outer roll paper raw material sheet R21 to each other, and as a result, a long strip of flavor rod R2 having a cylindrical cross section can be obtained. In addition, 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 long scent rod R2 formed as described above is cut into a predetermined length by a cutting knife (not shown) provided at the cutting portion S3 (cutting step). As a result, the scent rod 2 described in the above-mentioned Figures 2 and 3 can be obtained. In addition, the scent rod 2 obtained in this way is rolled into one body through the separately prepared suction nozzle 3 and the outer paper 8, thereby obtaining the scent stick 1 shown in Figure 2.

<Implementation Type 2>

Next, the fragrance rod 2A of the embodiment 2 is described. The following description focuses on the differences between the fragrance rod 2A and the fragrance rod 2 described in the embodiment 1, and the same components are given the same reference symbols and detailed descriptions are omitted.

FIG. 10 is a cross-sectional view of a flavor rod 2A of embodiment 2. The flavor rod 2A is further provided with a partition paper 24 disposed on the inner side of the outer wrapping paper 21. The partition paper 24 is a component that divides the cross-section of the flavor rod 2 into a flavor receiving area R1A and a heater insertion hole 23. The flavor receiving area R1A is an area for receiving a plurality of flavor forming bodies 22. As shown in FIG. 10, in the cross-section of the flavor rod 2, a flavor receiving area R1A is formed between the outer wrapping paper 21 and the partition paper 24.

The partition paper 24 of the fragrance rod 2A partitions the cross section of the fragrance rod 2A into: a plurality of mutually separated fragrance receiving areas R1A are formed between the outer wrapping paper 21 and the partition paper 24; and each of the plurality of fragrance receiving areas R1A contains one or more fragrance forming bodies 22.

In the example shown in FIG10 , the cross section of the fragrance rod 2A is divided into three fragrance receiving areas R1A and a heater insertion hole 23 by a partition paper 24, and three fragrance receiving areas R1A are arranged around the heater insertion hole 23 located on the central side of the cross section. Each fragrance receiving area R1A divided by the partition paper 24 is arranged on the outer peripheral side of the cross section of the fragrance rod 2A, and three fragrance receiving areas R1A are arranged in a circumferential direction on the inner side of the outer roll paper 21. In addition, a separate fragrance forming body 22 is individually accommodated in each fragrance receiving area R1A.

The symbol BD' shown in FIG. 10 is a bonding paste for partitioning paper, and the bonding paste for partitioning paper is used to bond the partitioning paper 24 to the inner surface 21A of the outer roll paper 21. The bonding paste BD' for partitioning paper may also extend from the front end 1b of the fragrance rod 2A to the rear end. In the present embodiment, the partitioning paper 24 is partially bonded to the inner surface 21A of the outer roll paper 21, thereby separating a plurality of (three) fragrance receiving areas R1A from each other. In the example shown in FIG. 10, the partitioning paper 24 is bonded to the inner surface 21A of the outer roll paper 21 at three locations in the cross-section of the fragrance rod 2A, and the partitioning paper 24 sandwiches the fragrance forming body 22 received in each fragrance receiving area R1A between the inner surface 21A of the outer roll paper 21. Thus, the flavor forming bodies 22 contained in each flavor containing area R1A are positioned and held on the inner surface 21A of the outer wrapping paper 21. However, in the flavor rod 2A, each flavor forming body 22 can also be directly bonded to the inner surface 21A of the outer wrapping paper 21 by forming body bonding paste BD (see FIG. 3 ) in the same manner as the flavor rod 2 of the embodiment 1.

According to the flavor rod 2A of the present embodiment, the flavor forming body 22 is contained in the flavor containing area R1A formed between the outer wrapping paper 21 and the partitioning paper 24, so that the flavor forming body 22 can be separated from the heater insertion hole 23 by the partitioning paper 24. Accordingly, when the internal heater 32 of the flavor tasting device 30 is inserted into the heater insertion hole 23 of the flavor rod 2A, the internal heater 32 does not contact the flavor forming bodies 22 of the flavor rod 2A. Therefore, the situation where the flavor source contained in the flavor forming body 22 adheres to the internal heater 32 can be better suppressed. In other words, the internal heater 32 can be better suppressed from being contaminated. In addition, according to the above structure, when the flavor inhalation device 30 is actuated, the mist containing the flavor components released from each flavor forming body 22 of the flavor rod 2A flows in the flavor receiving area R1A separated by the outer roll paper 21 and the partition paper 24, thereby allowing it to be smoothly introduced into the suction nozzle 3.

In particular, in the present embodiment, a flavor forming body 22 is individually contained in each flavor receiving area R1A. Accordingly, the mist containing the flavor components released from each flavor forming body 22 can be supplied to the suction nozzle 3 through each flavor receiving area R1A without mixing with each other. At this time, when the types of the flavor sources in each flavor forming body 22 are different, the effect of making the flavor components released from the flavor forming bodies 22 of different types of flavor sources more significant can also be expected. In addition, as described above, the flavor rod 2A does not specifically limit the number of flavor forming bodies 22 contained in one flavor receiving area R1A. When a plurality of flavor forming bodies 22 are contained in one flavor receiving area R1A, the flavor sources of the flavor forming bodies 22 contained in one flavor receiving area R1A can also be set to the same type.

In addition, in this embodiment, the partition paper 24 is partially attached to the inner surface 21A of the outer roll paper 21, thereby separating the plurality of flavor receiving areas R1A from each other. In this way, the flavor forming body 22 received in each flavor receiving area R1A can be positioned and held on the inner surface 21A of the outer roll paper 21 while being clamped between the inner surface 21A of the outer roll paper 21 and the partition paper 24.

In addition, in order to efficiently transfer the heat from the internal heater 32 to the fragrance forming body 22 contained in the fragrance containing area R1A, the partition paper 24 of the fragrance rod 2A is preferably made of a material with high heat transfer performance. Therefore, the partition paper 24 is preferably made of a material with low basis weight and high density. For example, it is preferred to set the basis weight of the partition paper 24 to be greater than 10gsm and less than 40gsm, and set the density of the partition paper 24 to be greater than 1g/ ^cm3 and less than 1.5g/ ^cm3 . In addition, in order to improve its heat transfer performance, the partition paper 24 may be coated with a coating agent such as pectin or sodium alginate. In addition, as the partition paper 24, a material with excellent heat transfer performance such as aluminum laminated paper may also be used.

Furthermore, from the viewpoint of suppressing the damage of the partition paper 24 when the internal heater 32 is inserted and removed from the heater insertion hole 23, the static friction coefficient between the internal heater 32 and the partition paper 24 is preferably adjusted to be greater than 0.45 and less than 0.75, and the dynamic friction coefficient is preferably adjusted to be greater than 0.4 and less than 0.7. Furthermore, from the viewpoint of suppressing the damage of the partition paper 24 when the internal heater 32 is inserted and removed, it is preferable to set the tensile strength of the partition paper 24 to 10 to 20N/15mm and the wet tensile strength of the partition paper 24 to 5 to 20N/15mm. The tensile strength of the partition paper 24 is measured in accordance with JISP8113, for example. The wet tensile strength of the partition paper 24 is measured, for example, according to the wet tensile strength test described in Japanese Patent Publication No. 2019-187451.

Next, the manufacturing method of the scent rod 2A of this embodiment using a wrapping machine is described. The manufacturing method of the scent rod 2A has a wrapping step and a cutting step in the same manner as the embodiment 1. Figures 11 and 12 are diagrams illustrating the manufacturing method of the scent rod 2A of the embodiment 2, which correspond to Figures 5 and 6. Here, the explanation will focus on the differences from the manufacturing method of the scent rod 2 of the embodiment 1.

In summary, the scent rod 2A is provided with a partition paper 24. Therefore, in the manufacturing method of the scent rod 2A, after a plurality of long strip-type scent forming body raw material sheets R22 are merged with the outer roll paper raw material sheet R21, a long strip-type partition paper raw material sheet R24 is supplied to the conveying path from above the scent forming body raw material sheet R22, and is merged in the second confluence section S4. The partition paper raw material sheet R24 is a long strip-shaped paper sheet used to form the partition paper 24. The symbol B3 shown in FIG. 12 is a bobbin, which is wound with the partition paper raw material sheet R24. The bobbin B3 is rotatable, and the partition paper raw material sheet R24 can be pulled out in sequence. As shown in FIG. 12, the second confluence section S4 is positioned between the confluence section S1 and the forming section S2.

The coating device 70 applies the coating adhesive BD0 and the above-mentioned separator paper adhesive BD' to the upper surface R211 of the outer roll paper raw material sheet R21 drawn out from the tube B1 in a track shape (a straight line shape) along the long side direction of the upper surface R211. FIG. 13 is a diagram illustrating the coating pattern of the adhesive applied to the upper surface R211 of the outer roll paper raw material sheet R21 by the coating device 70 of the embodiment 2.

In the example shown in FIG. 13 , the wrapping adhesive BD0 and the partitioning adhesive BD'1 to BD'3 are arranged at intervals from the first end E1 side of the outer paper raw material sheet R21. The wrapping adhesive BD0 is arranged near the first end E1 in the same manner as shown in FIG. 8 . In addition, in FIG. 13 , each flavor forming body raw material sheet R22-1 to R22-3 (R22) placed on the outer paper raw material sheet R21 in the confluence section S1 is shown by a dotted line. As shown in FIG. 13 , each flavor forming body raw material sheet R22-1 to R22-3 (R22) is arranged between each adhesive BD0 and BD' applied to the upper surface R211 of the outer paper raw material sheet R21 by the adhesive cloth device 70.

In summary, the long strip of partition paper raw material sheet R24 drawn out from the bobbin B3 is supplied to the outer roll paper raw material sheet R21 and the flavor forming body raw material sheet R22 in the second confluence portion S4. As shown in FIG. 11 , the width of the partition paper raw material sheet R24 is slightly smaller than the width of the outer roll paper raw material sheet R21, so that the partition paper raw material sheet R24 can be supplied so that the entire wrapping adhesive paste BDO is not covered by the partition paper raw material sheet R24. When the partition paper raw material sheet R24 is supplied to the outer roll paper raw material sheet R21 and the flavor forming body raw material sheet R22, one end side in the width direction of the partition paper raw material sheet R24 only partially covers the inner side portion in the width direction of the wrapping adhesive BD0.

A guide member (not shown) is arranged in the second confluence section S4, and the guide member presses the partition paper raw material sheet R24 from the top toward each bonding paste BD0, BD' applied to the outer roll paper raw material sheet R21. The partition paper raw material sheet R24 is pressed by the guide member, so that the partition paper raw material sheet R24 is connected to the outer roll paper raw material sheet R21. Figure 14 is a cross-sectional view showing the state of the partition paper raw material sheet R24 connected to the outer roll paper raw material sheet R21. As shown in Figure 14, the partition paper raw material sheet R24 is partially connected to the upper surface R211 of the outer roll paper raw material sheet R21 (ultimately the inner surface 21A of the outer roll paper 21) by each bonding paste BD0, BD'.

Symbols R241 to R243 shown in FIG14 are holding portions for positioning and holding the flavor forming body raw material sheets R22-1 to R22-3 (R22) on the upper surface R211 of the outer roll paper raw material sheet R21 (ultimately the inner surface 21A of the outer roll paper 21). In FIG14, the holding portions R241 to R243 for separating the paper raw material sheet R24 are formed by separating the non-bonding areas of the paper raw material sheet R24 that are not bonded to the bonding pastes BD0 and BD'. In FIG. 14, although there is a gap between the retaining parts R241 to R243 and each flavor forming body raw material sheet R22-1 to R22-3 (R22), the retaining parts R241 to R243 can be closely attached to at least a portion of each flavor forming body raw material sheet R22-1 to R22-3 (R22), and each flavor forming body raw material sheet R22-1 to R22-3 (R22) is pressed against the upper surface R211 of the outer paper raw material sheet R21 (ultimately the inner surface 21A of the outer paper 21) to hold them in position.

Furthermore, in the forming section S2, the outer paper raw material sheet R21 is rolled up in the direction of arrow C in FIG. 14 using a guide member not shown. At this time, in the process of rolling the outer paper raw material sheet R21 into a cylindrical shape, the first end E1 of the outer paper raw material sheet R21 coated with the coating bonding paste BD0 overlaps from the top of the second end E2, thereby connecting the width direction ends of the outer paper raw material sheet R21 to each other, and as a result, a long fragrance rod R2 with a cylindrical cross-section can be obtained. Afterwards, the long fragrance rod R2 is cut into a predetermined length in the cutting section S3 (cutting step). As a result, the fragrance rod 2A described in FIG. 10 above can be obtained.

Regarding the above implementation forms, further notes are as follows.

(Note 1)

A fragrance stick has a fragrance rod, which is inserted into a heating chamber of a fragrance inhalation device and heated by an internal heater of the fragrance inhalation device; wherein,

The aforementioned scent stick system has:

Outer roll paper; and

A plurality of flavor forming bodies are arranged on the inner side of the aforementioned outer wrapping paper and formed into a predetermined shape;

Each of the plurality of flavor forming bodies is positioned and held on the inner surface of the outer wrapping paper, and a heater insertion hole is formed along the axial direction at the central portion of the cross-section of the flavor rod for inserting the internal heater from the front end side of the flavor rod.

<Note 2>

As described in the first note of the fragrance stick, the fragrance forming body extends along the axial direction of the fragrance stick.

<Note 3>

A scent stick as described in Note 1 or 2, wherein each of the plurality of scent forming bodies is attached to the inner surface of the outer wrapping paper.

<Note 4>

A fragrance stick as described in any one of Notes 1 to 3, wherein the fragrance stick is further provided with a partition paper, the partition paper is arranged on the inner side of the outer wrapping paper, and divides the cross section of the fragrance stick into a fragrance receiving area and the heater insertion hole, the fragrance receiving area is used to receive the plurality of fragrance forming bodies;

The aforementioned fragrance receiving area is formed between the aforementioned outer wrapping paper and the aforementioned partitioning paper.

<Note 5>

As described in Note 4, the aforementioned partition paper divides the cross section of the aforementioned fragrance stick into: a plurality of aforementioned fragrance receiving areas separated from each other are formed between the aforementioned outer wrapping paper and the aforementioned partition paper;

One or more of the aforementioned fragrance forming bodies are contained in each of the aforementioned plurality of fragrance containing areas.

<Note 6>

As described in Note 5, the aforementioned partition paper is partially attached to the inner surface of the aforementioned outer wrapping paper, thereby separating the aforementioned plurality of fragrance receiving areas from each other.

<Note 7>

As described in Appendix 6, the fragrance stick, wherein the fragrance forming bodies are individually accommodated in the fragrance receiving area.

<Note 8>

A non-combustion heating type aroma inhalation product having:

Scented sticks specified in any one of Notes 1 to 7; and

The aroma tasting device comprises: a heating chamber, into which the aroma rod is inserted; and an internal heater, which is inserted into the heater insertion hole when the aroma rod is inserted into the heating chamber.

<Note 9>

A method for manufacturing a flavor stick is to manufacture the flavor stick recorded in Note 1 by a rolling machine, and the manufacturing method comprises:

The wrapping step is to place a plurality of long strips of flavor-forming body raw material sheets in parallel on the upper surface of the long strip outer wrapping paper raw material sheet and to transport the aforementioned flavor-forming body raw material sheets along the conveying path of the wrapping machine while positioning each of the aforementioned flavor-forming body raw material sheets on the upper surface of the aforementioned outer wrapping paper raw material sheet, and at the same time, wrap the aforementioned outer wrapping paper raw material sheet into a tube, thereby forming a long strip of flavor rod; and

The cutting step is to cut the aforementioned long scent rod into a predetermined length.

<Note 10>

The method for manufacturing a flavor rod as described in Appendix 9, wherein, in the aforementioned wrapping step, each of the aforementioned flavor forming body raw material sheets is attached to the upper surface of the aforementioned outer wrapping paper raw material sheet.

<Note 11>

The method for manufacturing a flavor rod as described in Appendix 9 or Appendix 10, wherein, in the aforementioned wrapping step, a long strip of partition paper raw material sheet is arranged in a manner to cover the aforementioned flavor forming body raw material sheet placed on the upper surface of the aforementioned outer wrapping paper raw material sheet, and the aforementioned partition paper raw material sheet is partially in contact with the upper surface of the aforementioned outer wrapping paper raw material sheet, thereby positioning each of the aforementioned flavor forming body raw material sheets on the upper surface of the aforementioned outer wrapping paper raw material sheet.

Although the embodiments of the present disclosure have been described above, the fragrance stick, non-combustion heating fragrance inhaler and fragrance stick manufacturing method disclosed in the present disclosure are not limited to the embodiments. In addition, the various aspects disclosed in the above embodiments and variations can be combined with any other aspects disclosed in this specification.

1: Scented sticks

1a: Mouth end (the rear end of the fragrance stick 1)

1b: Front end (front end of scent stick 1)

2: Scented stick

3: Suction mouth

4: Support part

5: Cooling section

5A: Ventilation hole

6: Filter part

7: Roll paper

8: Outer paper

A: Arrow

CL: Center axis

Claims (11)

A fragrance stick has a fragrance rod, which is inserted into a heating chamber of a fragrance inhalation device and heated by an internal heater of the fragrance inhalation device; wherein, The aforementioned scent stick system has: Outer roll paper; and A plurality of flavor forming bodies are arranged on the inner side of the aforementioned outer wrapping paper and formed into a predetermined shape; Each of the plurality of flavor forming bodies is positioned and held on the inner surface of the outer wrapping paper, and a heater insertion hole is formed along the axial direction at the central portion of the cross-section of the flavor rod for inserting the internal heater from the front end side of the flavor rod. The fragrance stick as described in claim 1, wherein the fragrance forming body extends along the axial direction of the fragrance stick. A flavor stick as described in claim 1 or 2, wherein each of the plurality of flavor forming bodies is attached to the inner surface of the outer wrapping paper. A fragrance stick as described in claim 1 or 2, wherein the fragrance stick is further provided with a partition paper, the partition paper is arranged on the inner side of the outer wrapping paper, and the cross section of the fragrance stick is partitioned into a fragrance receiving area and the heater insertion hole, the fragrance receiving area is used to receive the plurality of fragrance forming bodies; The aforementioned fragrance receiving area is formed between the aforementioned outer wrapping paper and the aforementioned partitioning paper. The fragrance stick as described in claim 4, wherein the aforementioned partition paper partitions the cross-section of the aforementioned fragrance stick into: a plurality of aforementioned fragrance receiving areas that are separated from each other are formed between the aforementioned outer wrapping paper and the aforementioned partition paper; One or more of the aforementioned fragrance forming bodies are contained in each of the aforementioned plurality of fragrance containing areas. The fragrance stick as described in claim 5, wherein the aforementioned partition paper is partially connected to the inner surface of the aforementioned outer wrapping paper, thereby separating the aforementioned plurality of fragrance receiving areas from each other. The fragrance stick as described in claim 5, wherein the fragrance forming bodies are individually contained in the fragrance containing area. A non-combustion heating type aroma inhalation product having: A scent stick as described in any one of claims 1 to 7; and The aroma tasting device comprises: a heating chamber, into which the aroma rod is inserted; and an internal heater, which is inserted into the heater insertion hole when the aroma rod is inserted into the heating chamber. A method for manufacturing a flavor stick, which is to manufacture the flavor stick described in claim 1 by a wrapping machine, and the manufacturing method comprises: The wrapping step is to place a plurality of long strips of flavor-forming body raw material sheets in parallel on the upper surface of the long strip outer wrapping paper raw material sheet and to transport the aforementioned flavor-forming body raw material sheets along the conveying path of the wrapping machine while positioning each of the aforementioned flavor-forming body raw material sheets on the upper surface of the aforementioned outer wrapping paper raw material sheet, and at the same time, wrap the aforementioned outer wrapping paper raw material sheet into a tube, thereby forming a long strip of flavor rod; and The cutting step is to cut the aforementioned long scent rod into a predetermined length. The method for manufacturing a flavor rod as described in claim 9, wherein, in the aforementioned wrapping step, each of the aforementioned flavor forming body raw material sheets is attached to the upper surface of the aforementioned outer wrapping paper raw material sheet. A method for manufacturing a flavor rod as described in claim 9 or 10, wherein in the wrapping step, a long strip of partition paper raw material sheet is arranged so as to cover the flavor forming body raw material sheet placed on the upper surface of the outer wrapping paper raw material sheet, and the partition paper raw material sheet is partially in contact with the upper surface of the outer wrapping paper raw material sheet, thereby positioning each of the flavor forming body raw material sheets on the upper surface of the outer wrapping paper raw material sheet.

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