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WO2014016961A1 - Article à fumer - Google Patents

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Publication number
WO2014016961A1
WO2014016961A1 PCT/JP2012/069205 JP2012069205W WO2014016961A1 WO 2014016961 A1 WO2014016961 A1 WO 2014016961A1 JP 2012069205 W JP2012069205 W JP 2012069205W WO 2014016961 A1 WO2014016961 A1 WO 2014016961A1
Authority
WO
WIPO (PCT)
Prior art keywords
flavor
generating part
smoking article
savory
tobacco
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Ceased
Application number
PCT/JP2012/069205
Other languages
English (en)
Japanese (ja)
Inventor
隆太郎 鶴泉
裕史 藤巻
竹内　学
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Japan Tobacco Inc
Original Assignee
Japan Tobacco Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Japan Tobacco Inc filed Critical Japan Tobacco Inc
Priority to PCT/JP2012/069205 priority Critical patent/WO2014016961A1/fr
Publication of WO2014016961A1 publication Critical patent/WO2014016961A1/fr
Anticipated expiration legal-status Critical
Ceased legal-status Critical Current

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Classifications

    • A—HUMAN NECESSITIES
    • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
    • A24B—MANUFACTURE OR PREPARATION OF TOBACCO FOR SMOKING OR CHEWING; TOBACCO; SNUFF
    • A24B15/00—Chemical features or treatment of tobacco; Tobacco substitutes, e.g. in liquid form
    • A24B15/10—Chemical features of tobacco products or tobacco substitutes
    • A24B15/16—Chemical features of tobacco products or tobacco substitutes of tobacco substitutes
    • A24B15/165—Chemical features of tobacco products or tobacco substitutes of tobacco substitutes comprising as heat source a carbon fuel or an oxidized or thermally degraded carbonaceous fuel, e.g. carbohydrates, cellulosic material
    • A—HUMAN NECESSITIES
    • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
    • A24D—CIGARS; CIGARETTES; TOBACCO SMOKE FILTERS; MOUTHPIECES FOR CIGARS OR CIGARETTES; MANUFACTURE OF TOBACCO SMOKE FILTERS OR MOUTHPIECES
    • A24D1/00—Cigars; Cigarettes
    • A24D1/22—Cigarettes with integrated combustible heat sources, e.g. with carbonaceous heat sources
    • A—HUMAN NECESSITIES
    • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
    • A24F—SMOKERS' REQUISITES; MATCH BOXES; SIMULATED SMOKING DEVICES
    • A24F42/00—Simulated smoking devices other than electrically operated; Component parts thereof; Manufacture or testing thereof
    • A24F42/20—Devices without heating means

Definitions

  • the present invention relates to a smoking article capable of providing a savory taste in both suction (non-heated smoking) at normal temperature and smoking after ignition (heated smoking).
  • Conventional cigarettes produce components such as smoke and tar as the cigarettes burn, and enjoy a savory taste.
  • conventional cigarettes can hardly feel a savory taste when not heated.
  • non-heated smoking articles that taste the taste of cigarettes by inhalation without ignition are known.
  • tobacco grains containing tobacco, carbonate and fragrance are used as fillers, and a swelling sensation is given to the flavor component by the action of carbonate, improving the air suction feeling including the flavor component. ing.
  • Such a non-heating type smoking article tastes tobacco-flavored savory ingredients at room temperature, and does not have a structure for smoking by heating.
  • Non-combustion type smoking article that burns a heat source and heats it without burning tobacco or sheet tobacco to generate an aerosol containing a flavor component (for example, Patent Document 2). reference).
  • Such non-combustion-type smoking articles can taste the flavor of tobacco or sheet tobacco exposed to high temperatures by heating, but hardly feel the flavor when unheated.
  • an object of the present invention is to provide a smoking article capable of providing a savory taste in both suction (non-heated smoking) at normal temperature and smoking after ignition (heated smoking).
  • a cylindrical smoking article A combustion section located at the tip; A first savory flavor generating part, which is located at a rear end of the combustion part and includes a tobacco material including a low vapor pressure savory flavor component; A second savory taste generating part located at the rear end of the first savory taste generating part, including a tobacco material containing a high vapor pressure savory taste component; There is provided a smoking article that includes the non-flammable cylindrical body that packages the first and second flavor generating parts and the second flavor generating part and protrudes at least the tip side portion of the combustion part without packaging. .
  • the incombustible cylindrical body can have thermal conductivity and gas barrier properties.
  • the combustion part may be made of the same material as the first savory taste generating part, and may be integrated with the first savory taste generating part.
  • the combustion section may include a carbonaceous heat source and be physically separated from the first flavor and taste generating section.
  • At least one of the first savory taste generating part and the second savory taste generating part may be formed of a tobacco molded product having a folded sheet shape.
  • at least one of the first flavor generating part and the second flavor generating part may be composed of a tobacco molded product having a cylindrical honeycomb shape.
  • at least one of the first savory taste generating part and the second savory taste generating part may be constituted by a tobacco engraved tobacco tobacco shape.
  • the smoking article of the present invention may further include a filter at the rear end of the second savory taste generating part.
  • the non-combustible cylindrical body may have an opening above the second flavor and taste generating part.
  • the smoking article of the present invention can provide a savory taste in both suction (non-heated smoking) at room temperature and smoking after ignition (heated smoking).
  • FIG. 1 is a schematic sectional view showing an example of the smoking article of the present invention.
  • FIG. 2 is a schematic cross-sectional view showing an example of the smoking article of the present invention.
  • FIG. 3 is a diagram illustrating an example of a cross-section of the flavor generating portion in the smoking article of the present invention.
  • FIG. 4 is a diagram showing an example of a cross-section of the flavor generating part in the smoking article of the present invention.
  • FIG. 5 is a graph showing a generation ratio of a low vapor pressure savory component and a high vapor pressure savory component during non-heated smoking and heated smoking.
  • FIG. 6A is a schematic cross-sectional view showing a type A smoking article created in an example.
  • FIG. 6B is a schematic cross-sectional view illustrating a type B smoking article created in the example.
  • FIG. 6C is a schematic cross-sectional view showing a type C smoking article created in the example.
  • the smoking article of the present invention is a cylindrical smoking article, A combustion section located at the tip; A first savory flavor generating part, which is located at a rear end of the combustion part and includes a tobacco material including a low vapor pressure savory flavor component; A second savory taste generating part located at the rear end of the first savory taste generating part, including a tobacco material containing a high vapor pressure savory taste component; A nonflammable cylindrical body that wraps the first savory taste generating part and the second savory taste generating part and protrudes at least a tip side portion of the combustion part without wrapping.
  • the combustion part is made of the same material as the first flavor and taste generating part, whereby the combustion part and the first flavor and taste generating part may be integrated, or the combustion part is
  • a carbonaceous heat source may be included and physically separated from the first flavor and taste generating part.
  • first aspect and “integrated type”
  • second aspect and “separated type”.
  • An example of the integral type is shown in FIG. 1, and an example of the separation type is shown in FIG.
  • the smoking article 10 shown in FIG. 1 is located at the front end of the combustion section 12a, the rear end of the combustion section 12a, and is integrated with the combustion section 12a, the first flavor generating section 12b and the first flavor generating section 12b.
  • the non-combustible cylindrical body that packages the second flavor generating portion 13b, the first flavor generating portion 12b, and the second flavor generating portion 13b provided at the rear end, and projects the combustion portion 12a without packaging.
  • the filter part 15 provided in the rear end of the 2nd flavor generating part 13b, and the chip paper 16 which connects the nonflammable cylindrical body 14 and the filter part 15 are included.
  • combustion part 12a and the 1st flavor generating part 12b are comprised from the same material and are an integral type, they are collectively called the combustion type 1st flavor generating part 12.
  • FIG. 1 The portion of the combustion type first savory flavor generating part 12 that is packaged by the non-flammable cylindrical body 14 is the first savory flavor generating part 12b, and is not wrapped by the non-flammable cylindrical body 14 and the tip of the non-flammable cylindrical body 14
  • the protruding portion protruding from the combustion portion 12a is the combustion portion 12a.
  • the combustion part 12a ignites the tip of the combustion part 12a, and when the combustion part 12a is combusted by the smoker's suction, the combustion stops around the tip of the non-combustible cylindrical body 14 and the combustion part 12a burns so that it burns.
  • the first savory taste generating part 12b hardly burns.
  • the smoking article 10 shown in FIG. 2 is provided at the rear end of the combustion portion 11 located at the front end, the first flavor generating portion 12b provided at the rear end of the combustion portion 11, and the first flavor generating portion 12b.
  • the non-combustible cylinder which wraps the 2nd savory taste generating part 13, the 1st savory taste generating part 12b and the 2nd savory taste generating part 13b which were obtained, wraps the rear end side part of the combustion part 11, and connects the combustion part 11 Body 14, filter portion 15 provided at the rear end of second flavor and taste generating portion 13 b, and chip paper 16 that connects nonflammable cylindrical body 14 and filter portion 15.
  • the combustion unit 11 includes a carbonaceous heat source and is physically separated from the first savory taste generating unit.
  • the incombustible cylindrical body 14 not only wraps the first flavor generating part 12 b and the second flavor generating part 13 b but also connects the combustion part 11 to the rear end of the combustion part 11. Also wrap the side parts.
  • the incombustible cylindrical body 14 does not cover the entire length of the combustion part 11, and there is always a protruding part of the combustion part 11 that is not wrapped by the incombustible cylindrical body 14 and protrudes from the tip of the incombustible cylindrical body 14. . This protrusion is indicated by reference numeral 11a in FIG.
  • the combustion part is a part that is ignited and burns, thereby generating heat.
  • the combustion part is composed of the same material as that of the first flavor generating part, that is, a tobacco product to which a low steam pressure flavor component is added and / or a tobacco molded product to which a low steam pressure flavor component is added. Is done.
  • carbon may be included in the materials of the combustion part and the first savory taste generating part in order to improve ignitability.
  • the combustion section includes a carbonaceous heat source and is physically separated from the first savory taste generating section. “Physically separated” means being composed of physically separate materials.
  • the carbonaceous heat source may be a carbonaceous heat source generally used in non-combustion smoking articles.
  • the carbonaceous heat source is composed of, for example, carbon (particles or fibers) and a binder for binding the carbon. When the carbonaceous heat source is ignited, it burns and generates heat (see WO2009 / 084458).
  • the combustion section may be composed of a carbonaceous heat source and a cylindrical paper sheet (not shown in FIG. 2) wound around the outer periphery so that the carbonaceous heat source is not exposed.
  • the first savory taste generating unit 12b includes a tobacco material including a low steam pressure savory component, and includes, for example, a tobacco product including a low steam pressure scented component or a tobacco molded product including a low steam pressure scented component. .
  • low vapor pressure flavor ingredient refers to an ingredient having a vapor pressure at 20 ° C. of less than 0.1 mmHg. That is, the low vapor pressure savory component is a component that does not easily volatilize at room temperature (for example, 20 to 25 ° C.), but tends to volatilize at high temperature (for example, 100 ° C. or more). The low vapor pressure savory component hardly functions as a savory component at room temperature, but functions as a savory component only after being exposed to a high temperature. Examples of the low vapor pressure flavor component include nicotine (vapor pressure 0.045 mmHg), vanillin (vapor pressure 0.01 mmHg), sorbitol (less than 0.1 mmHg), or any mixture thereof.
  • vapor pressure this means the vapor pressure at 20 ° C.
  • the vapor pressure is a value measured according to a static method, a boiling point method, or the like.
  • the vapor pressure can be referred to the value described in the MSDS product safety data sheet.
  • the second savory taste generating unit 13b includes a tobacco material including a high steam pressure scented taste component, and is configured, for example, from a tobacco molded product including a high steam pressure scented taste component or a tobacco molded product including a high steam pressure scented taste component. .
  • the “high vapor pressure savory component” refers to a component having a vapor pressure at 20 ° C. of 0.1 mmHg or more. That is, the high vapor pressure savory component is a component that easily volatilizes at room temperature (for example, 20 to 25 ° C.).
  • the high vapor pressure fragrance component volatilizes at both normal temperature and high temperature, but at high temperatures, the amount of volatilization of the above-mentioned low vapor pressure fragrance component increases. Functions as a savory component at room temperature.
  • Examples of the high vapor pressure flavor ingredient include menthol (vapor pressure 0.8 mmHg), limonene (vapor pressure 1.425 mmHg), linalool (vapor pressure 0.17 mmHg), menthone (0.5 mmHg), 2,5-dimethylpyrazine (12 mmHg), 2,6-dimethylpyrazine (12 mmHg), or a mixture of any of these.
  • the first savory taste generating unit 12b and the second savory taste generating unit 13b each include a tobacco material that includes a savory component, for example, a savory component. It is composed of a tobacco product containing a tobacco tobacco or flavoring ingredient.
  • the “tobacco material” can be a cigarette material commonly used in smoking articles, such as cigarette chops, tobacco leaf waste, tobacco chops, medium bone waste, and any combination thereof.
  • the term “including a flavor component” means that the tobacco raw material for preparing the tobacco or tobacco molded product contains the flavor component in advance, so that the raw material during the preparation of the tobacco or tobacco molded product is used.
  • tobacco materials containing low vapor pressure savory ingredients the tobacco material contains nicotine in advance, so additional low vapor pressure savory ingredients may or may not be added to the tobacco material. However, it is preferable that a low vapor pressure flavor ingredient other than nicotine is added to the tobacco material. On the other hand, for the “cigarette material containing a high vapor pressure savory component”, it is preferable that an additional high vapor pressure savory component is added to the tobacco material.
  • the first savory taste generating unit can be a cigarette carved in a cigarette, that is, a cigarette sculpture having a tobacco rod shape, and the second savory taste generating part is used in a non-heated smoking article. It can be a cigarette carving, ie a cigarette carving having a cigarette rod shape.
  • the savory flavor generating part can be prepared by folding and filling a tobacco molded article having a sheet structure (hereinafter also referred to as “sheet tobacco”).
  • sheet tobacco a tobacco molded article having a sheet structure
  • the thickness of the sheet tobacco can be, for example, 0.01 to 2 mm.
  • FIG. 3 shows an example of a cross section in a direction orthogonal to the longitudinal direction of the flavor generating portion composed of the folded sheet tobacco.
  • one sheet tobacco 121 is folded in the incombustible cylindrical body 14 so that the outer shape is substantially cylindrical, and the first flavor generating part 12b or the second flavor generating part 13b (12b / 13b). ).
  • the gap that is not filled with the sheet tobacco 121 forms one or a plurality of air flow paths 122.
  • the suction resistance of the entire smoking article can be adjusted by changing the number of air channels and the channel width.
  • the sheet tobacco can be folded into an arbitrary shape within the nonflammable cylindrical body 14.
  • the flavor generating portion may be a cylindrical honeycomb shaped tobacco molded product (hereinafter also referred to as “honeycomb structure tobacco”).
  • FIG. 4 shows an example of a cross section in a direction orthogonal to the longitudinal direction of the flavor generating portion composed of honeycomb-structured tobacco.
  • the honeycomb structure tobacco 123 is filled in the incombustible cylindrical body 14 to form the first flavor generating part 12b or the second flavor generating part 13b (12b / 13b).
  • the plurality of through holes in the honeycomb structure tobacco 123 form an air flow path 122.
  • the cross-sectional shape of the air flow path 122 is a hexagonal shape, but it may be a circle or a rectangle.
  • the flavor and taste generating portion is not limited to a folded sheet shape and a cylindrical honeycomb shape, and can take any shape that can form an air flow path when filled in a non-flammable cylinder.
  • a cylindrical tobacco molded product or a porous tobacco molded product having one or more through-holes having an arbitrary cross-sectional shape may be used as the flavor generating portion.
  • the savory flavor generating part may be prepared by wrapping a cigarette or tobacco molded product in a cylindrical shape with a wrapping paper as necessary, and filling it into a non-flammable cylindrical body 14, or a cigarette or cigarette molded product. May be prepared by directly filling the non-flammable cylinder 14.
  • the incombustible cylindrical body 14 wraps the entirety of the first savory taste generating part 12b and the second savory taste generating part 13b, but wraps at least the front end portion of the combustion part (12a in FIG. 1, 11 in FIG. 2). It protrudes without. “To protrude at least the front end portion of the combustion part without packaging” means that the whole combustion part is projected without packaging and only the front end part of the combustion part is projected without packaging. Means both. That is, the protruding portion corresponds to the entire combustion portion 12a in FIG. 1, and corresponds to the front end side portion (that is, the protruding portion 11a) of the combustion portion 11 in FIG.
  • the nonflammable cylindrical body 14 has thermal conductivity and gas barrier properties. That is, the incombustible cylindrical body 14 has incombustibility that can stop the progress of combustion in the combustion section, and has thermal conductivity that can transmit heat generated by the combustion in the combustion section, And it has the gas gallium property of the grade which can block so that a flavor component may not volatilize.
  • the nonflammable cylindrical body 14 Since the nonflammable cylindrical body 14 is nonflammable, the progress of the combustion can be stopped when the combustion in the combustion section is transmitted to the tip of the nonflammable cylindrical body 14. Further, the non-combustible cylindrical body 14 has thermal conductivity, so that the heat generated by the combustion of the combustion part is efficiently transmitted to the first flavor generating part 12b located at the lower end thereof, and the low vapor pressure flavor component Release efficiency can be improved. Moreover, when the nonflammable cylindrical body 14 has gas barrier properties, it is possible to suppress volatilization of a flavor component, particularly a high vapor pressure flavor component at room temperature.
  • the non-flammable cylindrical body 14 has a property of not burning continuously, has a thermal conductivity of 15 W / m ⁇ K or more, and an oxygen permeability (Oxygen Transmission Rate; 23 ° C-80% RH)
  • the measurement condition of ISO 15105-2) is composed of or includes a material having a density of less than 1000 cm [cm3 / m2 / day / atm].
  • EVOH ethylene-vinyl alcohol copolymer resin
  • MXD6 resin polyethylene terephthalate
  • PA6 resin polyvinylidene chloride resin
  • PVDC polyvinylidene chloride resin
  • the non-combustible cylinder 14 has a non-combustible material having thermal conductivity and gas barrier properties; a paper sheet containing a non-combustible material having thermal conductivity and gas barrier properties; or thermal conductivity and gas barrier properties. It can be formed by a paper sheet lined with a non-combustible material.
  • a paper sheet lined with a metal foil such as aluminum or stainless steel; a heat conductive resin or ceramic; or a paper sheet containing glass fiber can be used.
  • WO2011 / 118023 can be referred to.
  • the incombustible cylindrical body 14 is formed with an opening OP above the second flavor and taste generating portion 13b, preferably upstream of the region for packaging the second flavor and taste generating portion 13b. It may be.
  • the incombustible cylindrical body 14 is provided with the opening OP above the second flavor generating part 13b, in addition to the intake of air from the tip of the combustion part, the intake of air from the opening OP is also possible.
  • the receptivity of the savory taste can be enhanced during the suction.
  • the nonflammable cylindrical body 14 is provided with the opening OP, the ventilation resistance can be lowered.
  • the opening OP may be provided only in one place of the non-combustible cylindrical body 14, or may be provided in multiple numbers in a row, a plurality of rows, or irregularly along the circumferential direction of the smoking article. .
  • the filter unit 15 can be a center hole filter, an acetate filter, a paper filter, or a recessed filter.
  • a center hole filter has a hollow part so that the center part of a filter may be penetrated.
  • the acetate filter has a structure in which cellulose acetate fiber tow is wound up by a paper roll.
  • the paper filter has a structure in which a fine crepe is attached to a tissue paper-like thin paper and rolled up while squeezing it.
  • the recessed filter is wound with a thick filter plug web and has a structure in which the mouthpiece is recessed.
  • the center hole filter is excellent in that it easily sucks high vapor pressure savory components through the hollow part.
  • the paper filter is excellent in that it can suppress the sorption of the perfume to the filter during suction at room temperature or when storing smoking articles.
  • the chip paper 16 is a chip paper used for a normal cigarette, and connects the incombustible cylindrical body 14 and the filter unit 15.
  • the filter unit 15 is connected to the rear end of the second flavor generating unit 13 b using the chip paper 16, but the nonflammable cylindrical body 14 is further extended to the filter side, You may connect the 2nd flavor generating part 13b and the filter part 15 via an extending
  • the smoking article of the present invention is generally cylindrical and may have a normal cigarette appearance.
  • the cross section perpendicular to the longitudinal direction of the smoking article does not necessarily need to be a perfect circle, and some distortion or depression may exist within a range that does not hinder smoking.
  • the total length of the smoking article can be 50 to 180 mm, and the diameter can be 4 to 12 mm.
  • the combustion part 12a can have a length of 5 to 40 mm
  • the combustion part 11 can have a length of 10 to 40 mm
  • the protrusion 11a can be It is slightly shorter and can have a length of 5 to 35 mm. If the combustion part is too short, the number of puffs decreases, and if the combustion part is too long, the heat generated by the combustion hardly reaches the heat conductive material of the incombustible cylindrical body.
  • the first flavor generating part 12b may have a length of 20 to 50 mm
  • the second flavor generating part 13b may have a length of 20 to 50 mm.
  • the first savory taste generating part 12b and the second savory taste generating part 13b may have the same length or different lengths.
  • the incombustible cylindrical body 14 is (the length of the first savory taste generating part 12b) + (the length of the second savory taste generating part 13b), and may have a length of 25 to 95 mm.
  • the filter unit 15 may have a length of 5 to 40 mm. If the filter part is too short, smoking is difficult, and if it is too long, component filtration becomes excessive.
  • length refers to the size of the smoking article in the longitudinal direction.
  • the high steam pressure flavor component is separated from the low steam pressure flavor component in the vicinity of the mouth of the smoking article (that is, downstream), so that suction (non- In heating smoking), the savory taste derived from the high vapor pressure savory taste component can be clearly felt with sufficient strength.
  • the low steam pressure savory flavor component is converted into a low steam pressure flavor flavor component during heating smoking.
  • the derived flavor can be felt in the same way as a normal combustion type cigarette.
  • the smoking article of the present invention by separating the high vapor pressure flavor component and the low vapor pressure flavor component and arranging them in a specific order, the incense between unheated smoking and heated smoking By changing the taste, each of the two flavors can be tasted clearly.
  • the flavor generating part containing the high vapor pressure flavor component on the downstream side, there is also an advantage that the volatilization of the component that easily volatilizes at room temperature can be suppressed.
  • FIG. 5 schematically shows how the flavor changes between non-heated smoking and heated smoking.
  • FIG. 5 shows the ratio of the low vapor pressure flavor component in the entire flavor component during inspiration and the ratio of the high vapor pressure flavor component in the entire flavor component during intake.
  • the high vapor pressure savory component is volatilized and the low vapor pressure savory component is hardly volatilized. Therefore, the high vapor pressure savory component occupies most of the flavor component.
  • the volatilization amount of the low vapor pressure flavor component gradually increases, while the volatilization amount of the high vapor pressure flavor component hardly changes, so the ratio of the low vapor pressure flavor component to the entire flavor component is Increase. Since the volatilization amount of the low vapor pressure flavor component during heating smoking is much larger than the volatilization amount of the high vapor pressure flavor component, the ratio of the high vapor pressure flavor component is significantly reduced.
  • the smoking article of the present invention can taste the low vapor pressure savory component by heating smoking after tasting the high vapor pressure savory taste component by non-heating smoking.
  • Sheet tobacco can be prepared according to known methods, for example, by mixing polyhydric alcohol, tobacco fine powder, flavoring ingredients, organic binder, and water, casting this into a mold and drying can do.
  • the thickness of the sheet can be 0.5 to 2.0 mm, preferably 0.5 to 1.5 mm during casting. If the thickness of the sheet is thinner than the above lower limit, cracks are likely to occur during drying, and if it is thicker than the upper limit, the drying time increases.
  • the polyhydric alcohol glycerin or polyglycerin can be used.
  • the polyhydric alcohol mainly functions as a moisturizing agent and a molding agent, and is contained in the raw material together with the low vapor pressure flavor component. Primarily functions as a humectant, molding agent and aerosol generator.
  • tobacco fine powder it is possible to use leaf scraps and chips produced in the tobacco production process that meet the quality standard for sheet tobacco. If tobacco fine powder is contained in the raw material together with high steam pressure flavor ingredients, pulp, cotton, herbs (hysop, lemon balm, mint, basil, oregano, marjoram, perilla, Solids such as egoma, rosemary, sage, savory, thyme, anise, angelica, chervil, coriander, chamomile, wormwood, lavender, etc.) may be used.
  • high steam pressure flavor ingredients pulp, cotton, herbs (hysop, lemon balm, mint, basil, oregano, marjoram, perilla, Solids such as egoma, rosemary, sage, savory, thyme, anise, angelica, chervil, coriander, chamomile, wormwood, lavender, etc.
  • nicotine may be added to the first flavor generation part, nicotine and other additional low vapor pressure flavor components may be added, or the tobacco fine powder is already present. Since it contains nicotine, nothing need be added.
  • a menthol may be added to a 2nd fragrance taste generation
  • flavor component may be added.
  • the organic binder functions as a molding agent, for example, carboxymethylcellulose, sodium carboxymethylcellulose, methylcellulose, hydroxypropylcellulose, hydroxyethylcellulose, ammonium alginate, sodium alginate, sodium calcium alginate, calcium ammonium alginate, potassium alginate, magnesium alginate, alginic acid Triethanolamine, propylene glycol alginate, aluminum alginate, copper alginate, zinc alginate, silver alginate, gum arabic, ghatti gum, gum tragacanth, caraya gum, locust bean gum, gum acacia, guar gum, quince gum, xanthan gum, locust bean gum , Gellan gum, tamarind Beam can be used tara gum, psyllium seed gum, konjac glucomannan, starch, agar, agarose, carrageenan, Fucus or furcellaran a (furcellaran).
  • carboxymethylcellulose sodium carboxymethylcellulose, methylcellulose,
  • Honeycomb-structured tobacco can also be produced according to a known method, and can be produced by extruding this mixture through a mold and drying using the same raw material as the above-described sheet tobacco.
  • the composition of the raw material of the tobacco molded product such as sheet tobacco and honeycomb structure tobacco (excluding water) (a) 11 to 27% by mass of a polyhydric alcohol, (b) 14-69 mass% tobacco fine powder, (c) 0 to 41% by mass of low vapor pressure flavor ingredient, (d)
  • the organic binder can be 3 to 18% by mass.
  • the tobacco fine powder contains nicotine, the additional low vapor pressure savory component may or may not be added.
  • the composition of the raw material of the tobacco molded product (excluding water) is: (a) 11 to 27% by mass of a polyhydric alcohol, (b) 12-66 mass% tobacco fine powder, (c) 5 to 47% by mass of a high steam pressure savory ingredient, (d)
  • the organic binder can be 3 to 18% by mass.
  • the amount of water is an amount suitable for enabling casting and can occupy, for example, 70 to 80% of the total mass of the raw material.
  • the amount of water is an amount suitable for enabling extrusion, and can occupy, for example, 10 to 40% of the total mass of the raw material.
  • the tobacco molded product becomes brittle when the ratio of the polyhydric alcohol falls below the lower limit value, and the moisture content of the tobacco molded product becomes excessive when the ratio exceeds the upper limit value.
  • the ratio of tobacco fine powder is less than the said lower limit, drying time will increase, and when it exceeds the said upper limit, solid content will be easy to generate
  • the ratio of the tobacco fine powder is less than 14% by mass, sufficient savory taste cannot be obtained.
  • Example 1 In this example, the following types A to C smoking articles were prepared. Cross-sectional views of type A-C smoking articles are shown in FIGS. 6A-6C, respectively.
  • the smoking articles of types A to C have the same structure except that the structure of the savory generating part is changed.
  • the type A smoking article has a flavor generating part 18b containing a mixture of a low vapor pressure flavor component (nicotine and vanillin) and a high vapor pressure flavor component (menthol and linalool).
  • the combustion part 18a and the flavor and taste generating part 18b are made of the same material and are integrated, and hence are collectively referred to as the combustion type flavor and taste generating part 18.
  • the type B smoking article is an example according to the first aspect of the present invention, and has a first flavor generating portion 12b including low vapor pressure flavor components (nicotine and vanillin) on the combustion portion side. It has the 2nd fragrance taste generation
  • the type C smoking article is an example in which the arrangement of the low steam pressure scented taste component and the high steam pressure scented taste component is changed with respect to the type B smoking article, and the high steam pressure scented taste ingredient (menthol and linalool) It has the 2nd flavor generating part 13b containing on the combustion part side, and has the 1st flavor generating part 12b containing a low vapor pressure flavor taste component (nicotine and vanillin) on the mouthpiece side.
  • the non-combustible cylindrical body 14 that wraps the flavor generating portion has openings OP formed in a line along the circumferential direction of the smoking article.
  • smoking article Type A smoking article 36 g of glycerin, 146 g of tobacco fine powder, 10 g of vanillin, 20 g of menthol, 0.2 g of linalool, 22 g of CMC, and 765.8 g of water, a total of 1000 g of raw materials were mixed, and the resulting slurry was about 1 Casting to a thickness of 5 mm and then drying to produce a sheet.
  • the obtained sheet was folded so that the outer shape was substantially cylindrical (see FIG. 3), and was wrapped in a cylindrical shape with a wrapping paper to prepare a combustion-type flavor generating part 18.
  • the combustion-type flavor generating part 18 was inserted into the incombustible cylindrical body 14 so as to protrude 10 mm from one end of the incombustible cylindrical body 14, and this protruding part formed a combustion part 18a.
  • a triple spiral paper tube (inner diameter 6.4 mm) prepared by winding a paper having an aluminum foil with a thickness of 12 ⁇ m wound around a cylindrical core in a spiral shape was used (WO2001 / 118023).
  • the smoking article of type A was prepared to have the form shown in FIG. 6A and the following size.
  • Length of combustion part 18a 10mm Length of combustion-type savory flavor generating part 18: 60 mm Length of incombustible cylinder 14: 50mm The length of the filter part 15: 20 mm The filter part 15 used the center hole filter. The non-flammable cylindrical body 14 and the filter part 15 were connected by a chip paper 16 to obtain a smoking article.
  • Type B smoking article 18 g of glycerin, 73 g of tobacco fine powder, 5 g of vanillin, 11 g of CMC, 393 g of water, a total of 500 g of raw materials are mixed, and the resulting slurry is cast to a thickness of about 1.5 mm and then dried to a sheet Was made.
  • the obtained sheet was folded so that the outer shape was substantially cylindrical (see FIG. 3), and was wrapped in a cylindrical shape with a wrapping paper to prepare a combustion type first flavor generating part 12.
  • the prepared combustion-type first savory taste generating part 12 and second savory taste generating part 13b were each inserted into the incombustible cylindrical body 14.
  • the combustion type first savory taste generating part 12 was inserted into the incombustible cylindrical body 14 so as to protrude 10 mm from one end of the incombustible cylindrical body 14, and this protruding part formed the combustion part 12a.
  • the type B smoking article was prepared in the same manner as the type A smoking article so as to have the form shown in FIG. 6B and the following size.
  • Length of combustion part 12a 10mm Length of combustion type first savory taste generating part 12: 30 mm Length of second savory taste generating part 13b: 30 mm Length of incombustible cylinder 14: 50mm
  • the length of the filter part 15 20 mm.
  • Type C smoking article Except that the first savory taste generating part and the second savory taste generating part created in type B are arranged in reverse, the form shown in FIG. A Type C smoking article was made to have.
  • any of the smoking articles of types A to C could feel the taste / aroma of menthol.
  • Type B smoking articles were able to feel the menthol taste / fragrance most clearly.
  • the type A smoking article was affected by other flavor components other than menthol, and the taste / aroma of menthol was not clear compared to the type B smoking article.
  • Type C smoking articles had less menthol taste / fragrance than types A and B.
  • placing the low steam pressure savory component on the combustion part side and placing the high steam pressure scent flavor component on the mouthpiece side makes it possible to feel the most clear of the high steam pressure savory component during non-heating smoking. It was possible to feel the clearest component of the low vapor pressure scent during heating smoking, and the two types of savory tastes could be tasted most clearly.
  • Example 2 From the result of Example 1, in this example, according to Drawing 6B, the 1st flavor generating part containing a low steam pressure flavor ingredient is arranged on the combustion part side (upstream), and high steam is on the mouth side (downstream).
  • the 2nd fragrance taste generation part containing a pressure fragrance taste ingredient was arranged.
  • a savory generating part having a folded sheet shape is employed as the smoking article 1
  • a savory generating part having a cylindrical honeycomb structure is employed as the smoking article 2
  • a tobacco engraving is employed as the smoking article 3.
  • the savory taste generating part including was adopted.
  • Smoking article 1 A smoking article 1 was prepared in the same manner as in the preparation of the type B smoking article of Example 1.
  • Smoking article 2 The smoking article 2 was created in the same manner as the smoking article 1 except that a cylindrical honeycomb structure was adopted for the first savory taste generating part and the second savory taste generating part.
  • Combustion type first flavor generating part (combustion part + first flavor generating part) mixes a total of 127 g of raw materials of glycerin 18 g, tobacco fine powder 73 g, vanillin 5 g, CMC 11 g, and water 20 g, and extrudes the mixed raw materials. It was formed into a cylindrical honeycomb shape with a molding machine, dried, and packaged in a cylindrical shape with a wrapping paper.
  • the second savory taste generating part was prepared by mixing a total of 127 g of raw materials such as glycerin 18 g, tobacco fine powder 68 g, menthol 10 g, linalool 0.1 g, CMC 11 g, and water 18.9 g, and the mixed raw material was formed into a cylindrical honeycomb by an extruder. It was formed into a shape, dried, and wrapped in a cylindrical shape with a wrapping paper.
  • raw materials such as glycerin 18 g, tobacco fine powder 68 g, menthol 10 g, linalool 0.1 g, CMC 11 g, and water 18.9 g
  • the prepared combustion type first flavor generating part and second flavor generating part were each inserted into a non-combustible cylindrical body.
  • the combustion-type first savory flavor generating part was inserted into the non-combustible cylinder so as to protrude 10 mm from one end of the non-combustible cylindrical body, and this protrusion formed a combustion part.
  • Smoking article 2 was created according to the same method as in Example 1 using a non-combustible cylindrical body in which the first savory taste generating part and the second savory taste generating part were inserted.
  • Smoking article 3 The smoking article 3 was prepared in the same manner as the smoking article 1 except that a cigarette tobacco rod was used for the first savory taste generating part and a cigarette filling was used for the second savory taste generating part. .
  • a cigarette tobacco rod (including Burley and yellow tobacco) was cut to 30 mm as a combustion type first flavor generating portion (combustion portion + first flavor generating portion).
  • cigarette filling including raw material of zero-style mint: tobacco leaves and menthol processed into a sheet shape
  • the combustion type first savory taste generating part and the second savory taste generating part were each inserted into a nonflammable cylindrical body.
  • the combustion-type first savory flavor generating part was inserted into the non-combustible cylinder so as to protrude 10 mm from one end of the non-combustible cylindrical body, and this protrusion formed a combustion part.
  • Smoking article 3 was created according to the same method as in Example 1 using a non-combustible cylindrical body in which the first savory taste generating part and the second savory taste generating part were inserted.
  • the smoking articles 1 to 3 were sucked at room temperature (about 25 ° C.), then ignited in the combustion part and smoked. All of the smoking articles 1 to 3 were able to clearly feel the taste / aroma of menthol during non-heated smoking. At the time of heating smoking, all of the smoking articles 1 to 3 were able to feel a strong cigarette feeling and a feeling of smoke amount / stimulation to the throat with almost no menthol feeling.
  • the smoking article of the present invention which has the flavor generating part of a different form, it can feel a high steam pressure flavor ingredient clearly at the time of non-heating smoking, and clears a low steam pressure flavor taste ingredient at the time of heating smoking It was shown that two types of savory taste can be tasted clearly.

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PCT/JP2012/069205 2012-07-27 2012-07-27 Article à fumer Ceased WO2014016961A1 (fr)

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WO2022002872A1 (fr) * 2020-06-30 2022-01-06 Philip Morris Products S.A. Nouveau substrat générateur d'aérosol comprenant une espèce de matricaria
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WO2023285623A1 (fr) * 2021-07-16 2023-01-19 Philip Morris Products S.A. Nouveau substrat de génération d'aérosol comprenant l'espèce cuminum
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WO2023285597A1 (fr) * 2021-07-16 2023-01-19 Philip Morris Products S.A. Nouveau substrat de génération d'aérosol comprenant l'espèce oreganum
WO2023285623A1 (fr) * 2021-07-16 2023-01-19 Philip Morris Products S.A. Nouveau substrat de génération d'aérosol comprenant l'espèce cuminum
WO2023148915A1 (fr) * 2022-02-04 2023-08-10 日本たばこ産業株式会社 Système pour fumer et inhalateur d'arôme
CN116940251A (zh) * 2022-02-09 2023-10-24 韩国烟草人参公社 气溶胶生成制品和气溶胶生成系统

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