WO2023067729A1 - Flavor stick, non-combustion heating type flavor inhaler product, and production method for flavor stick - Google Patents

Abstract

A flavor stick comprises: a flavor rod that is inserted into a heating chamber of a flavor inhaler device and is heated from the outer periphery thereof by an external heater disposed in the side periphery of the heating chamber; and a mouthpiece part connected to the rear end of the flavor rod. The flavor rod comprises a plurality of tightly wound rods and an outer winding paper that is wound around the plurality of tightly wound rods bundled together. Each of the plurality of tightly wound rods comprise an inner winding paper, and a flavor source and an aerosol-generating substrate that are disposed on the inner side of the inner winding paper.

Description

Flavor stick, non-combustion heated flavor inhalation product, and method for producing flavor stick

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

Conventionally, flavor sticks used in non-combustion type flavor inhalers for inhaling flavors derived from flavor sources without combustion are known. As one form, a flavor rod formed by filling the inside of the wrapping paper with a filler containing a flavor source (e.g., tobacco material) and an aerosol-generating base material (glycerin, propylene glycol, etc.), and a flavor rod disposed after the flavor rod A flavor stick having a mouthpiece portion is known (see, for example, Patent Document 1).

This kind of flavor stick is used together with a flavor suction device when sucking. Typically, the flavor rod of the flavor stick is inserted into the heating chamber of the flavor suction device and the heater of the flavor suction device heats the flavor source of the flavor rod without combustion. Due to such non-combustion heating, an aerosol containing flavor components is emitted from the flavor source, and the aerosol is inhaled by the user through the mouthpiece section in the latter stage.

Also, as a heating method of the flavor suction device, an external heating method is known in which the flavor source of the flavor rod is heated from the outer peripheral side by a heater (external heater) arranged on the peripheral wall defining the heating chamber.

WO2017-198838 JP-A-7-184625 Japanese Patent No. 5220762

In conventional flavor sticks, the flavor rod is formed by simply winding the outer peripheral side of the flavor source with a sheet of wrapping paper, so the filling material filled inside the wrapping paper tends to fall off from the front end side of the flavor rod. It was true.

The present invention has been made in view of the above-mentioned circumstances, and its object is to provide a flavor stick that is sucked using a flavor sucking device that uses an external heating method, wherein the flavor source filled inside the wrapping paper is a flavor rod. To provide a technique for making it difficult to fall off from the front end side of a.

A flavor stick according to the present invention for solving the above problems is a flavor rod inserted into a heating chamber of a flavor inhaling device and heated from the outer peripheral side by an external heater arranged on the side periphery of the heating chamber; a mouthpiece connected to the rear end side of a flavor rod, the flavor rod having a plurality of thinly wound rods and an outer winding paper for bundling and winding the plurality of thinly wound rods, Each of the plurality of thin wound rods has an inner web and a flavor source and an aerosol-generating substrate disposed inside the inner web.

Here, the inner roll of paper in the plurality of thin rods may be adhered to the outer roll of paper.

In addition, an aerosol flow path for circulating the aerosol generated in the plurality of thinly wound rods, which is a leak suppressing portion connected to the rear end of the flavor rod, extends in the axial direction, and is connected to the outer roll paper. A leak suppressing portion having a blocking portion that closes a rear end of a gap formed between the plurality of thinly wound rods may be arranged at the front end portion of the mouthpiece portion.

In addition, the leak suppressing portion may include an outer peripheral side closing portion arranged to face an outer peripheral side gap formed in the vicinity of the outer peripheral side of the cross section of the flavor rod among the gaps.

In addition, the leak suppressing part may include a center-side closing part arranged to face a center-side gap formed on the center side of the cross section of the flavor rod among the gaps.

In addition, the aerosol flow path may be arranged to face the rear ends of the plurality of finely wound rods.

Further, the rear end of each of the plurality of thinly wound rods is disposed across the closing portion and the aerosol flow path, and the region of the closing portion facing the rear end of the thinly wound rod is It may function as an anti-slip portion for the thinly wound rod when the flavor rod is inserted into the heating chamber.

The present invention also provides any of the flavor sticks described above and a flavor suction device used for sucking the flavor stick, wherein the flavor stick has a heating chamber into which the flavor rod can be inserted; and a flavor inhalation device having an external heater located at the side perimeter.

In addition, the present invention can be specified as a method for manufacturing a flavor rod that is inserted into a heating chamber of a flavor suction device and heated from the outer peripheral side by an external heater arranged on the side periphery of the heating chamber. That is, in the method for producing a flavor rod according to the present invention, the flavor source is continuously wound up in the longitudinal direction using a long sheet-like thin winding paper, thereby forming a plurality of long thin rods in the conveying direction of the winding machine. and forming a long thin rod in parallel with each other, and forming a long flavor rod by merging the plurality of long thin rods and winding them together with a long outer winding paper to form a long flavor rod. A forming step and a cutting step of forming the flavor rod by cutting the long flavor rod to a predetermined length.

It should be noted that the means for solving the problems in the present invention can be employed in combination as much as possible.

According to the present invention, it is possible to provide a technique for making it difficult for the flavor source filled inside the wrapping paper to fall off from the front end side of the flavor rod in the flavor stick sucked using the flavor sucking device of the external heating method.

FIG. 1 is a schematic configuration diagram of a flavor suction device for non-combustion heating of flavor sticks according to Embodiment 1. FIG. FIG. 2 is a diagram schematically showing the internal structure of the flavor stick according to Embodiment 1. FIG. 3 is a view in the direction of arrow A in FIG. 2. FIG. FIG. 4 is a perspective view of a leak suppressing portion according to the first embodiment; FIG. 5 is a diagram showing the manufacturing procedure of the flavor rod according to Embodiment 1. FIG. FIG. 6 is a diagram illustrating a hoist for manufacturing flavor rods according to Embodiment 1. FIG. 7A and 7B are diagrams for explaining the state of the process of manufacturing the flavor rod according to Embodiment 1. FIG. 8A and 8B are diagrams for explaining the state of the process of manufacturing the flavor rod according to Embodiment 1. FIG. 9A and 9B are diagrams for explaining the state of the process of manufacturing the flavor rod according to Embodiment 1. FIG. FIG. 10 is a diagram for explaining the long flavor rod forming process according to the second manufacturing method. FIG. 11 is a diagram illustrating the shape of a cross-sectional direction perpendicular to the conveying direction of the conveyor. 12A and 12B are diagrams for explaining the state of supply of leakage suppression parts and supply of various parts by each thin winding rod supply drum at the first to fourth positions. FIG. 13 is a diagram for explaining the long flavor rod forming process according to the second manufacturing method. FIG. 14 is a diagram showing the intermediate assembly formed in the process of forming the flavor rod, and the separately prepared cooling section, filter section, and tipping paper. FIG. 15 shows a flavor stick produced by the second production method. FIG. 16 is a diagram for explaining a modification of the leak suppression unit. 17 is a cross-sectional view of a flavor rod according to Embodiment 2. FIG. FIG. 18 is a diagram illustrating a cross section of a leak suppressing portion according to the second embodiment. 19 is a cross-sectional view of a flavor rod according to Embodiment 3. FIG. FIG. 20 is a diagram showing variations of flavor sources in the thinly wound rod according to Embodiment 3. FIG. FIG. 21 is a diagram for explaining an outline of hardness measurement of a finely wound rod.

Here, embodiments of the flavor stick and the non-combustion type flavor inhalation product according to the present invention will be described based on the drawings. It should be noted that the dimensions, materials, shapes, relative arrangements, etc. of the constituent elements described in this embodiment are not intended to limit the technical scope of the invention unless otherwise specified. do not have.

<Embodiment 1>
FIG. 1 is a schematic configuration diagram of a flavor suction device 30 for non-combustion heating of flavor sticks according to Embodiment 1. As shown in FIG. FIG. 2 is a diagram schematically showing the internal structure of the flavor stick 1 according to Embodiment 1. FIG. The flavor inhaling device 30 is used when inhaling the flavor stick 1, and the flavor stick 1 and the flavor inhaling device 30 constitute a non-burning flavor inhaling product.

The flavor sucking device 30 has a heating chamber 31 that can accommodate the flavor rod 2 of the flavor stick 1, and the flavor rod 2 can be freely inserted and removed from its insertion port 31A. An electric external heater 32 for heating the flavor rod 2 from the outer peripheral side is provided on the chamber-side peripheral wall 31B (side periphery) of the heating chamber 31 of the flavor suction device 30 .

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

The cylindrical rod-shaped flavor rod 2 and the mouthpiece part 3 are arranged coaxially, and are coaxially wound by the chipping paper 8 to be integrally connected. Reference numeral 1a denotes a mouth end 1a formed on the rear end side of the flavor stick 1, and reference numeral 1b denotes the front end of the flavor stick 1. As shown in FIG. The flavor stick 1 is inserted into the heating chamber 31 in the flavor sucking device 30 from the front end 1b side.

The flavor rod 2 has a plurality of thinly wound rods 21 and an outer winding paper 22 for bundling and winding the plurality of thinly wound rods 21 . FIG. 3 is a view in the direction of arrow A in FIG. 2, which is a front view of the flavor stick 1 (flavor rod 2) viewed from the front end 1b side. Each narrow rod 21 that makes up the flavor rod 2 includes an inner web 23 and a flavor source and aerosol-generating substrate positioned inside the inner web 23 . The configuration example shown in FIG. 3 exemplifies a mode in which the flavor rod 2 has three thinly wound rods 21, but the number of thinly wound rods 21 is not particularly limited as long as it is two or more. Each thinly wound rod 21 has a central axis extending parallel to the central axis CL of the flavor stick 1 and extends over the entire length of the flavor rod 2 . Also, reference numeral 24 in FIG. 3 is a flavor source that includes an aerosol-generating substrate. Here, a case where a tobacco filler is applied to the flavor source will be described as an example.

When the flavor stick 1 is sucked using the flavor suction device 30, the flavor stick 1 activates the external heater 32 with the flavor rod 2 inserted into the heating chamber. As a result, in each thin wound rod 21, the flavor source 24 (tobacco filler) containing the aerosol-generating substrate is heated to release an aerosol containing flavor components (eg, tobacco components). Then, an aerosol containing a flavor component (for example, a tobacco component) generated by the flavor rod 2 is transported through the mouthpiece portion 3 to the mouthpiece end 1a to be inhaled by the user.

The tobacco filling applied to the flavor source 24 may include tobacco shreds. The cut tobacco material contained in the tobacco filling is not particularly limited, and known materials such as lamina and backbone can be used. Alternatively, dried tobacco leaves may be pulverized to form a pulverized tobacco material, which is homogenized and processed into a sheet (hereinafter also simply referred to as a "homogenized sheet"), and then chopped. There are a number of conventional methods for producing homogenized sheets, that is, methods for pulverizing tobacco leaves and processing them into homogenized sheets. The first is a method of producing a papermaking sheet using a papermaking process (papermaking method). The second method is to prepare a cast sheet by thinly casting the homogenized mixture obtained by mixing pulverized tobacco leaves with an appropriate solvent such as water on a metal plate or a metal plate belt, followed by a drying process ( slurry method). A third method includes a method (rolling method) of preparing a rolled sheet by mixing pulverized tobacco leaves with an appropriate solvent such as water and then extruding the homogenized mixture into a sheet.

Also, as the tobacco filling, the homogenizing sheet described above may be chopped into strands. Such a tobacco strand has a length approximately equal to the axial length of the thin winding rod 21 , and is oriented along the axial direction of the thin winding rod 21 . may be filled to Of course, it is not necessary to align all the tobacco strands contained in one thinly wound rod 21 along the axial direction of the thinly wound rod 21, and some tobacco strands (for example, 50% or more of the total amount) are thinly wound. It may be aligned along the axial direction of the rod 21 . Further, as the tobacco filling, the homogenizing sheet described above may be folded into a gathered shape.

Various types of tobacco can be used for the tobacco filling. Examples include yellow, burley, oriental, landrace, other Nicotiana-tabacum varieties, Nicotiana-Rustica varieties, and mixtures thereof.

Also, the tobacco filling may contain a flavoring agent. The type of flavoring agent contained in the tobacco filling is not particularly limited. Examples of fragrances include acetoanisole, acetophenone, acetylpyrazine, 2-acetylthiazole, alfalfa extract, amyl alcohol, amyl butyrate, trans-anethole, star anise oil, apple juice, Peruvian balsam oil, beeswax absolute, benzaldehyde, benzoin. Resinoids, benzyl alcohol, benzyl benzoate, benzyl phenylacetate, benzyl propionate, 2,3-butanedione, 2-butanol, butyl butyrate, butyric acid, caramel, cardamom oil, carob absolute, beta-carotene, carrot juice, L-carvone , β-caryophyllene, cassia bark oil, cedarwood oil, celery seed oil, chamomile oil, cinnamaldehyde, cinnamic acid, cinnamyl alcohol, cinnamyl cinnamate, citronella oil, DL-citronellol, clary sage extract, cocoa, coffee, Cognac oil, coriander oil, cuminaldehyde, davana oil, δ-decalactone, γ-decalactone, decanoic acid, dill herb oil, 3,4-dimethyl-1,2-cyclopentanedione, 4,5-dimethyl-3-hydroxy -2,5-dihydrofuran-2-one, 3,7-dimethyl-6-octenoic acid, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, ethyl 2-methylbutyrate, Ethyl acetate, ethyl butyrate, ethyl hexanoate, ethyl isovalerate, ethyl lactate, ethyl laurate, ethyl levulinate, ethyl maltol, ethyl octanoate, ethyl oleate, ethyl palmitate, ethyl phenylacetate, ethyl propionate, stearin ethyl acetate, ethyl valerate, ethyl vanillin, ethyl vanillin glucoside, 2-ethyl-3,(5 or 6)-dimethylpyrazine, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, 2- Ethyl-3-methylpyrazine, eucalyptol, fenugreek absolute, gene absolute, gentian root infusion, geraniol, geranyl acetate, grape juice, guaiacol, guava extract, γ-heptalactone, γ-hexalactone, hexanoic acid, cis -3-hexen-1-ol, hexyl acetate, hexyl alcohol, hexyl phenylacetate, honey, 4-hydroxy-3-pentenoic acid lactone, 4-hydroxy-4-(3-hydroxy-1-butenyl)-3,5 , 5-trimethyl-2-cyclohexen-1-one, 4-(para-hydroxyphenyl)-2-butanone, sodium 4-hydroxyundecanoate, inmoltel absolute, β-ionone, isoamyl acetate, isoamyl butyrate, phenylacetic acid Isoamyl, isobutyl acetate, isobutyl phenylacetate, jasmine absolute, cola nut tincture, labdanum oil, lemon terpeneless oil, licorice extract, linalool, linalyl acetate, lobage root oil, maltol, maple syrup, menthol, menthone, L-acetic acid Menthyl, para-methoxybenzaldehyde, methyl-2-pyrrolyl ketone, methyl anthranilate, methyl phenylacetate, methyl salicylate, 4'-methylacetophenone, methylcyclopentenolone, 3-methylvaleric acid, mimosa absolute, honey, myristic acid, nerol, Nerolidol, γ-nonalactone, nutmeg oil, δ-octalactone, octanal, octanoic acid, orange flower oil, orange oil, orris root oil, palmitic acid, ω-pentadecalactone, peppermint oil, petitgrain Paraguay oil, phenethyl alcohol , phenethyl phenylacetate, phenylacetic acid, piperonal, plum extract, propenyl guaetol, propyl acetate, 3-propylidenephthalide, prune juice, pyruvic acid, raisin extract, rose oil, rum, sage oil, sandalwood. oil, spearmint oil, styrax absolute, marigold oil, tea distillate, α-terpineol, terpinyl acetate, 5,6,7,8-tetrahydroquinoxaline, 1,5,5,9-tetramethyl-13-oxacyclo ( 8.3.0.0 (4.9)) tridecane, 2,3,5,6-tetramethylpyrazine, thyme oil, tomato extract, 2-tridecanone, triethyl citrate, 4-(2,6,6) -trimethyl-1-cyclohexenyl)2-buten-4-one, 2,6,6-trimethyl-2-cyclohexene-1,4-dione, 4-(2,6,6-trimethyl-1,3-cyclohex sadienyl)2-buten-4-one, 2,3,5-trimethylpyrazine, γ-undecalactone, γ-valerolactone, vanilla extract, vanillin, veratraldehyde, violet leaf absolute, N-ethyl-p -menthane-3-carboamide (WS-3), ethyl-2-(p-menthane-3-carboxamide)acetate (WS-5), with menthol being particularly preferred. Moreover, these fragrance|flavors may be used individually by 1 type, or may use 2 or more types together. In addition, the size of the shredded tobacco contained in the tobacco filling and the water content of the flavor source 24 are not particularly limited.

Also, the flavor source 24 contained in each thinly wound rod 21 may not contain tobacco material. Examples of such flavor sources 24 include plant materials that do not contain tobacco components. That is, each thin rolled rod 21 may contain one or more selected from mesophyll, leaf veins, stems, roots, flowers, seeds and pulp of plants that do not contain tobacco components. As a plant material that does not contain tobacco components, a herb material can be suitably used as a flavor source. Herbal ingredients include allspice, allspice, black pepper, Ezo white root, calamus root, catnip, catuaba, cayenne pepper, chaga, chervil, cinnamon, ginseng, St. John's wort, green tea, black tea, black cohosh, cayenne, and chamomile. , clove, cocoa, honeybush, echinacea, feverfew, ginger, goldenseal, lavender, licorice, marjoram, milk thistle, mint (mente), oolong tea, oregano, pennyroyal, peppermint, red clover, rooibos (red or green), rose Hip, rosemary, sage, clary sage, savory, spearmint, gotu kola, thyme, turmeric, valerian, wintergreen, yellow dock, yerba mate, yerba santa, bacopa monniera, ashwagandha, red pepper, ground cherry, marian thistle, and the like.

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

The aerosol-generating base material is a substance that generates an aerosol when the volatile substance released when volatilized by the heating of the flavor inhaling device 30 by the heater is cooled. Aerosol-generating substrates are, for example, liquids. The type of aerosol-generating substrate is not particularly limited, and substances extracted from various natural products and/or constituents thereof can be selected depending on the application. Aerosol-forming substrates can include glycerin, propylene glycol, triacetin, 1,3-butanediol, and mixtures thereof.

In the example shown in FIG. 3 , the thinly wound rod 21 has an elliptical cross section, and the minor axis direction of the rod 21 is arranged along the radial direction of the flavor rod 2 . More specifically, the short axis of each thinly wound rod 21 is arranged to extend radially around the central axis CL of the flavor rod 2 . Reference numeral BP shown in FIG. 3 indicates a bonding portion where the outer surface 23A of the inner paper roll 23 of each thin rod 21 is bonded to the inner surface 22A of the outer paper roll 22 . The outer surface 23A of the inner paper roll 23 is the surface opposite to the surface (inner surface) on which the flavor source 24 is wound. It should be noted that the shape of each thinly wound rod 21 may adopt a shape other than an elliptical shape.

Next, the mouthpiece section 3 will be explained. The mouthpiece portion 3 has a leak suppression portion 4, a cooling portion 5, and a filter portion 6 from the front end side. The leak suppression section 4 , the cooling section 5 , and the filter section 6 in the mouthpiece section 3 are coaxially arranged and wound together by a roll paper 7 . However, the flavor rod 2 , the leak suppressing section 4 , the cooling section 5 , and the filter section 6 may be integrally wound up by the tipping paper 8 without the winding paper 7 .

FIG. 4 is a perspective view of the leak suppressing portion 4 according to Embodiment 1. FIG. The leak suppressing part 4 is located immediately on the rear end side of the flavor rod 2 and arranged in contact with the rear end of the flavor rod 2 . A symbol CL2 is the central axis of the leak suppression unit 4 . The leak suppressing portion 4 is a perforated columnar body in which a plurality of through holes are formed as aerosol flow paths 41A to 41C along the central axis CL2. The cross sections of the aerosol channels 41A to 41C are, for example, congruent with the cross sectional areas of the thinly wound rods 21 in the flavor rod 2, and the front ends of the aerosol channels 41A to 41C are in harmony with the rear ends of the thinly wound rods 21. are placed in That is, along the central axis CL of the flavor stick 1, each finely wound rod 21 and each aerosol channel 41A to 41C are connected. As a result, the aerosols generated by the thinly wound rods 21 of the flavor rod 2 can be individually circulated through the aerosol flow paths 41A to 41C arranged in the rear stage.

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

In addition, in the example shown in FIG. 3, an outer peripheral side gap 26 is formed in the vicinity of the outer peripheral side of the cross section of the flavor rod 2 . The outer peripheral side gap 26 is a gap formed in the outer peripheral side region of the cross section of the flavor rod 2 , which is inside the outer roll of paper 22 and close to the outer roll of paper 22 . In the example shown in FIG. 3 , the outer peripheral gap 26 is formed as a gap formed between the thinly wound rods 21 adjacent in the circumferential direction of the flavor rod 2 . It is formed at the place where the long axes of the thin winding rods 21 intersect each other. Note that the shape and size of the outer peripheral gap 26 differ depending on the number, size, shape, arrangement position, etc., of the thinly-rolled rods 21 included in the flavor rod 2 . In some cases, the outer peripheral side gap 26 is not formed.

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

When the flavor stick 1 is sucked, air is taken into the flavor rod 2 from the front end 1b side and distributed into each thin rod 21. At that time, if the air taken in from the front end 1b side of the flavor rod 2 flows through the central gap 25 and the outer gap 26, the leaked air does not flow through the flavor source 24, and the mouthpiece part does not. It will flow into 3. Therefore, in the present embodiment, the leak suppressing section 4 is arranged behind the flavor rod 2 in order to reduce or suppress air leakage through the outer peripheral gap 26 of the flavor rod 2 .

Reference numeral 42 shown in FIG. 4 denotes a closed surface (closed portion) formed at the front end of the leak suppressing portion 4 . The leak suppressing part 4 is arranged behind the central gap 25 and the outer gap 26 by arranging the closing surface 42 (closing part) facing the central gap 25 and the outer gap 26 of the flavor rod 2 . Close the ends. In the configuration example shown in FIG. 4, the blocking surface 42 includes a central blocking portion 42A and an outer peripheral blocking portion 42B. The center-side closing portion 42A closes the rear end of the center-side gap portion 25 by being arranged to face the center-side gap portion 25 described above. Further, the outer peripheral side closing portion 42</b>B closes the outer peripheral side gap portion 26 by being arranged to face the outer peripheral side gap portion 26 described above. As a result, when the flavor stick 1 is sucked, the air taken into the flavor rod 2 from the front end 1b side can be prevented from leaking downstream through the central gap 25 and the outer peripheral gap 26 . As a result, the air taken in from the front end 1b side when sucking the flavor stick 1 can be efficiently distributed to the flavor source 24 of each thinly wound rod 21 and used to generate an aerosol. The leak suppressor 4 also functions as a spacer for separating the cooling section 5 from the flavor rod 2 .

Note that the leak suppressing portion 4 can be made of various materials. The leak suppressor 4 may be, for example, a hollow cellulose acetate tube. In other words, the leak suppressing portion 4 may be formed by penetrating a center hole in the center of the cross section of a cylindrical cellulose acetate fiber bundle. However, the material of the leak suppressing portion 4 is not particularly limited. The material forming the leak suppressing portion 4 does not need to be completely impermeable. It should be higher than the ventilation resistance of the flavor source 24 of each thinly wound rod 21 . Since air circulates through a portion with relatively low ventilation resistance, the leak suppressing portion 4 functions effectively by adopting the above-described mode.

The cooling section 5 is located immediately behind the leak suppressing section 4 and arranged in contact with the rear end of the leak suppressing section 4 . When the flavor stick 1 is sucked, the volatile substances released from the flavor rod 2 (flavor source 24 ) flow downstream along the cooling section 5 . Volatile substances released from the flavor rod 2 (flavor source 24) are cooled in the cooling unit 5 to promote aerosol generation. In the form shown in FIG. 2, the cooling part 5 is formed by a hollow paper tube having a ventilation hole 5A through which external air can be introduced. However, the cooling unit 5 does not have to have the ventilation holes 5A. Also, a cooling promoting material such as a polylactic acid sheet may be disposed in the paper tube forming the cooling section 5 so that the cooling of the volatile substance released from the flavor source 24 is promoted by the cooling promoting material. Also, the cooling unit 5 may have a heat-absorbing agent arranged so as not to block the flow of the volatile substance and the aerosol. For example, the cooling part 5 may include a filter material in which a large number of flow paths (through holes) are formed along the longitudinal direction (axial direction) of the mouthpiece part 3 .

The filter part 6 is a segment located on the rear end of the mouthpiece part 3, that is, on the side of the mouthpiece end 1a. The filter unit 6 may be positioned immediately after the cooling unit 5 and arranged in contact with the rear end of the cooling unit 5 . In the form shown in FIG. 2, the filter part 6 may contain, for example, a filter material that collects predetermined components contained in the aerosol. The type of filter material forming the filter portion 6 is not particularly limited. For example, the filter part 6 may comprise a filter material made of cylindrical cellulose acetate fibers. Moreover, the filter part 6 may be a center hole filter in which a center hole is formed along the axial direction of the cellulose acetate fiber molded into a cylindrical shape. Moreover, the filter part 6 may be a paper filter filled with cellulose fibers, or may be a paper tube containing no filter medium. Moreover, the filter part 6 may be formed by selectively combining a solid filter material having a filter medium, a center hole filter, a paper filter, or a paper tube containing no filter medium.

Next, a method for manufacturing the flavor stick 1 according to this embodiment will be described. The method for producing the flavor stick 1 includes a step of forming a flavor rod by bundling a plurality of thinly wound rods obtained by winding a flavor source including an aerosol-generating base material with an inner winding paper and winding them integrally with an outer winding paper; placing the mouthpiece in series with the flavor rod and winding them together with tipping paper. Here, in the step of forming the flavor rods, a plurality of long thin rods are formed by continuously winding the flavor source including the aerosol-generating base material in a long sheet-like thin winding paper in the longitudinal direction. Forming a long thin rod forming process in parallel in the conveying direction of the hoist, and forming a long flavor rod by winding a plurality of long thin rods together with a long outer winding paper while merging them. and a cutting step of cutting the long flavor rod to a predetermined length to form a flavor rod.

FIG. 5 is a diagram showing the manufacturing procedure of the flavor stick 1 according to Embodiment 1. FIG. FIG. 6 is a diagram illustrating sections in a hoist that manufactures the flavor rod 2 according to Embodiment 1. FIG. 7 to 9 are diagrams for explaining the process of manufacturing the flavor rod 2 according to Embodiment 1. FIG. In the following, an example of manufacturing the flavor rod 2 having the three finely wound rods 21 as described with reference to FIG. 3 will be described. The flavor rod 2 can be manufactured, for example, using a known winding machine as disclosed in JP-A-7-184625.

First, in the thin roll forming section 101 of the winding machine, the flavor source 24 is continuously wound in the longitudinal direction into a circular cylindrical shape by a long sheet-like thin roll paper 23P, and a long long length having a cylindrical cross section is formed. The long thin wound rods 21P1 to 21P3 are formed (long thin wound rod forming step). Each of the long thinly wound rods 21P1 to 21P3 has an elongated shape, and finally becomes each thinly wound rod 21 by being cut into a predetermined length.

FIG. 7 shows long finely wound rods 21P1 to 21P3 formed by the finely wound forming section 101. FIG. The thin winding forming section 101 includes three parallel winding lines L1 to L3 for winding the long thin rods 21P1 to 21P3 in parallel, and the long thin rods 21P1 to 21P3 run parallel to each other on the lines. It is designed to be wound up in a parallel state.

The thin roll forming section 101 has a flavor source supply section 101A for each of the winding lines L1 to L3, and a forming section 101B positioned downstream thereof. The flavor source supply section 101A of each winding line L1 to L3 continuously supplies the flavor source 24 onto the long belt-like long inner roll paper 23P conveyed along the conveying path. The type of flavor source 24 supplied from the flavor source supply unit 101A onto the long inner paper roll 23P may be different for each of the winding lines L1 to L3, or may be the same. In the forming section 101B of each winding line L1 to L3, the inner long paper roll 23P after the flavor source 24 is supplied is gradually squeezed from the outer surface side to roll up the inner long paper roll 23P into a cylindrical shape.

The molding unit 101B winds the flavor source 24 while molding the long inner roll paper 23P into a cylindrical shape, for example, by passing it through the inside of a guide member having a cylindrical guide inner wall surface. This type of guide member is known, and for example, the tongue disclosed in Japanese Patent Application Laid-Open No. 7-184625 can be used. For example, the cylindrical guide inner wall surface of the guide member gradually decreases in diameter toward the downstream side of the transport path, and the long inner roll paper 23P is guided by the cylindrical guide inner wall surface when passing inside the guide member. As a result, the long inner paper roll 23P is formed into a cylindrical shape through a U-shaped cross section. In the process of forming the long inner roll paper 23P into a cylindrical shape, the flavor source 24 arranged inside the long inner roll paper 23P is moderately compressed by the inner wall surface of the cylindrical guide. As described above, the long inner roll paper 23P is formed into a cylindrical shape, and the widthwise ends of the long inner roll paper 23P are overlapped and adhered to each other. As a result, as shown in FIG. 7, long cylindrical long narrow rods 21P1 to 21P3 are obtained.

Next, in the thick winding forming section 102 of the hoist, the plurality of long thin winding rods 21P1 to 21P3 conveyed on the conveying path are joined and wound together by the long outer winding paper 22P to form a cylindrical cross section. to form a long long flavor rod 2P (long flavor rod forming step).

FIG. 8 shows a state in which a plurality of long thin roll rods 21P1 to 21P3 are placed in a bale shape on the long belt-like long outer roll paper 22P conveyed on the conveying path in the thick roll forming section 102. ing. In the thick roll forming section 102, as shown in FIG. 8, a plurality of long thin roll rods 21P1 to 21P3 are aligned on the long outer roll paper 22P, and the outer long roll paper 22P is formed into a cylindrical shape. The ends of the long outer paper roll 22P in the width direction are overlapped and adhered. As a result, as shown in FIG. 9, a long flavor rod 2P having a long cylindrical cross section is obtained.

It should be noted that when the long flavor rod 2P is formed into a cylindrical cross-sectional shape in the thick roll forming section 102, the guide member as described in the forming section 101B (for example, disclosed in Japanese Patent Laid-Open No. 7-184625) tongs) can be used. In the process of forming the long outer roll paper 22P into a cylindrical shape by the guide member, each of the long thin roll rods 21P1 to 21P3 located inside the long outer roll paper 22P is moderately compressed by the inner wall surface of the cylindrical guide of the guide member. be. As a result, the cross section of each of the elongate thin winding rods 21P1 to 21P3, which initially has a circular shape (substantially perfect circular shape), can be deformed into an elliptical shape. The diameters (before compression) of the respective long thin winding rods 21P1 to 21P3 may be the same or different. In the former case, for example, if the diameter of the flavor rod is 7 mm, the diameter (before compression) of each of the long thin rolled rods 21P1 to 21P3 may be set to about 3.5 mm to 4 mm.

Further, in the long flavor rod forming step, the long inner roll paper 23P corresponding to each of the long thin rods 21P1 to 21P3 is attached to the inner surface of the long outer roll paper 22P that bundles the plurality of long thin roll rods 21P1 to 21P3. Glue for adhering the long outer roll paper 22P (referred to as “rail glue” in the technical field) is applied linearly along the longitudinal direction of the long outer roll paper 22P, and then the long outer roll paper 22P is applied. Each of the long thin winding rods 21P1 to 21P3 is wound. As a result, each of the long thin roll rods 21P1 to 21P3 can be adhered to the long outer roll paper 22P. It should be noted that the adhesion points of the long thin rods 21P1 to 21P3 to the long outer roll paper 22P correspond to the above-described adhesion portions BP.

As described above, by compressing the long thin rods 21P1 to 21P3 from the outside and winding them integrally by the long outer winding paper 22P, a plurality of long thin rods 21P1 to 21P3 having elliptical cross sections are obtained. Inside the long outer web 22P, a long flavor rod 2P is obtained. In the above-described long flavor rod forming step, the long thin rods 21P1 to 21P3 are wound up by the long outer winding paper 22P while being brought into close contact with each other, and the center is placed on the center side of the cross section of the long flavor rod 2P. The formation of the side gap portion 25 may be suppressed, or the cross-sectional area of the central side gap portion 25 may be reduced.

Next, in the cutting section 103 of the hoist, the long flavor rods 2P conveyed along the conveying direction are sequentially cut into predetermined lengths (for example, the length of one flavor rod) ( cutting process). As a result, a flavor rod 2 of predetermined length is obtained. After cutting the long flavor rod 2P into a predetermined length, the cross-sectional shape of the flavor rod 2 is inspected, and feedback control is performed to adjust the position of the thinly wound rod 21 in the cross section, the filling amount of the flavor source 24, and the like. may be performed.

For the flavor stick 1, the mouthpiece part 3 is prepared separately, and the flavor rod 2 and the mouthpiece part 3 are wound together via the tip paper 8 to be connected (connecting step). Thereby, the flavor stick 1 shown in FIG. 2 is obtained.

Next, a manufacturing method (second manufacturing method) different from the manufacturing method (hereinafter referred to as "first manufacturing method") described with reference to FIGS. 5 to 9 will be described. 10 to 15 are diagrams for explaining the second manufacturing method of the flavor stick 1. FIG. The second manufacturing method of the flavor stick 1 has a flavor rod forming step and a connecting step, and the flavor rod forming step further includes a long flavor rod forming step and a cutting step. The step of forming flavor rods according to the second manufacturing method can be realized, for example, by diverting an existing dual filter hoist. FIG. 10 is a diagram illustrating the first half of the long flavor rod forming process according to the second manufacturing method. Reference numeral 110 shown in FIG. 10 denotes a conveyor that conveys various materials for manufacturing the flavor stick 1 along the direction of the white arrow (conveying direction) in the figure. As shown in FIG. 10, the conveyor 110 conveys the long outer roll paper 22P. FIG. 11 is a diagram illustrating the shape of the conveyor 110 in a cross-sectional direction orthogonal to the conveying direction. The conveyor 110 has a concave groove portion 110A along the conveying direction, and conveys the long outer roll paper 22P and other various materials while receiving them in the groove portion 110A. For example, the groove bottom of the groove portion 110A of the conveyor 110 is formed with a suction hole that applies a suction pressure to the long outer roll paper 22P. The outer roll paper 22P is conveyed.

In the second manufacturing method, various parts for forming the intermediate assembly MA of the flavor sticks 1 are supplied onto the long outer roll paper 22P conveyed by the conveyor 110 of the winding machine. Reference numeral 111 is a leak suppression component supply drum that supplies the double length leak suppression member 4W onto the long outer paper roll 22P in the conveying path. The double-length leak suppressing member 4W is cut into two leak suppressing portions 4 by being bisected by a cutting knife at the central position in the longitudinal direction. In other words, the double-length leak suppressing member 4W is a member in which the leak suppressing portion 4 is double the length of the normal leak suppressing portion 4 (the length of the leak suppressing portion 4 as the final form incorporated in the flavor stick 1). In addition, the leak suppressing portion 4 corresponds to a “first component” that constitutes a part of the mouthpiece portion 3 . The first part may be a component arranged at the front end of the mouthpiece part 3 . A double-length leak suppressing member 4W having a double length of the leak suppressing portion 4 (first component) corresponds to a "double-length first component".

Numerals 112 to 114 are first to third thin rod supply drums that supply double length thin rods 21W1 to 21W3 onto the long outer web 22P conveyed by the conveyor 110. The double-length thinly wound rods 21W1 to 21W3 are separated into two thinly wound rods 21 by being bisected at the center position in the longitudinal direction by a cutting knife. That is, the double-length thinly wound rods 21W1 to 21W3 are obtained by making the thinly wound rod 21 double the length of the normal thinly wound rod 21 (the length of the thinly wound rod 21 as the final form incorporated in the flavor stick 1). In other words, the double length thin wound rods 21W1-21W3 are substantially equivalent to thin wound rods in which the flavor source 24 is wound with the inner paper web 23 having twice the normal length.

As shown in FIG. 10, the leak suppression component supply drum 111 and the first to third thin winding rod supply drums 112 to 114 are arranged in this order from the upstream side of the conveying path by the conveyor 110 (first position P1 to fourth position P4). The leak suppression component supply drum 111 and the first to third thin rod supply drums 112 to 114 are positioned, for example, above the conveyor 110, and the rotation axis of each drum is perpendicular to the conveying direction of the conveyor 110. Then, the leak suppression part supply drum 111 and the first to third thin rod supply drums 112 to 114 each sucked the parts to be supplied onto the long outer roll paper 22P conveyed by the conveyor 110 to the drum. In this state, the parts to be supplied are sequentially supplied onto the long outer roll paper 22P at a predetermined timing. Various materials are sequentially supplied to the supply drums 111 to 114 via hoppers, intermediate drums and the like (not shown).

As shown in FIG. 10, the leak suppression component supply drum 111 positioned at the first position P1 supplies the double length leak suppression member 4W onto the long outer paper roll 22P at regular intervals. Here, the distance between the double-length leakage suppressing members 4W supplied onto the long outer paper roll 22P is substantially equal to the length of the double-length thin winding rods 21W1 to 21W3, and the double-length thin winding rods 21W1 to 21W3 are placed thereon. is formed as a rod mounting space S1. Then, the first to third thin rod supply drums 112 to 114 positioned at the second position P2 to the fourth position P4 are placed in the rod mounting space S1 formed between the double length leak suppression members 4W. The length thin winding rods 21W1 to 21W3 are sequentially supplied.

12A and 12B are diagrams for explaining the state in which the leak suppression component supply drum 111 and the thin winding rod supply drums 112 to 114 supply various components at the first position P1 to the fourth position P4. As described above, the double-length leakage suppressing member 4W and the double-length thin winding rods 21W1 to 21W3 are sequentially supplied onto the long outer roll paper 22P conveyed by the conveyor 110. As shown in FIG. Then, at the fourth position P4, the double thin-wound rod 21W3 is supplied to the rod mounting space S1, so that the three double thin-wound rods 21W1 to 21W3 are bundled together, and these bundles form the double-length leakage suppressing member. 4W and arranged in series on the long outer web 22P (see FIGS. 10 and 12, etc.). It should be noted that the term “bundled” here means that the plurality of double-length thin winding rods 21W1 to 21W3 are arranged in parallel and close to each other.

FIG. 13 is a diagram explaining the second half of the long flavor rod forming process according to the second manufacturing method. In the second half of the long flavor rod forming process, the bundle of the double-length leak suppressing member 4W (double-length first part) and the double-length thin rods 21W1 to 21W3 (double-length thin rods) arranged in series therewith. (indicated by reference numeral 21W in the figure) is integrally wound up by the long outer winding paper 22P. As a result, a bundle of the double-length thin rods 21W1 to 21W3 and the double-length leakage suppressing member 4W are alternately arranged in the longitudinal direction, and these are integrally wound by the long outer winding paper 22P. A flavor rod 2P' is formed. A section of the long flavor rod 2P' where the bundle of the double-length thin rods 21W1 to 21W3 is arranged is called a "thin-wound rod section ST1", and a section where the double-length leak suppressing member 4W is arranged. This is called "leak component section ST2".

The winding of the bundle of the double-length thin rods 21W1 to 21W3 and the double-length leakage suppressing member 4W using the long outer winding paper 22P is the same as the long flavor rod forming process according to the first manufacturing method. A well-known tong (guide member) described in Japanese Patent No. 184625 may be used. As a result, the thin double-length rods 21W1 to 21W3 can be wound up by the long outer winding paper 22P while being compressed from the outside. As a result, a long rod-shaped flavor rod 2P' having an elliptical cross section of each of the double-length thinly wound rods 21W1 to 21W3 in the thinly wound rod section ST1 is obtained.

Next, the cutting process according to the second manufacturing method will be described. In FIG. 13, illustration of the conveyor 110 is omitted. Reference numeral 115 shown in FIG. 13 is the cutting knife of the hoist. The cutting knife 115 cuts the long flavor rod 2P' at the lengthwise center position of the double-length leakage suppressing member 4W and at the lengthwise center position of each of the double-length thin winding rods 21W1 to 21W3. In other words, in the cutting step, the long flavor rod 2P' is cut at the central position of each of the thin winding rod section ST1 and the leak component section ST2. As described above, each of the double-length thinly wound rods 21W1 to 21W3 is separated into two thinly wound rods 21 by being cut at the central position in the longitudinal direction. Further, the double-length leak suppressing member 4W is cut at the central position in the longitudinal direction, thereby separating the two leak suppressing portions 4. As shown in FIG. Through the cutting process described above, an intermediate assembly MA (see FIG. 14) can be formed in which the leak suppressing portion 4 is connected to the rear end of the flavor rod 2 that is a bundle of a plurality of thinly wound rods 21 . In the above example, a single cutting knife 115 is used to cut the long flavor rod 2P' in the cutting step, but a plurality of cutting knives 115 are used to cut the long flavor rod 2P'. You may For example, the first cutting knife and the second cutting knife are arranged at different positions along the conveying direction of the conveyor 110, the first cutting knife is used to cut the thin winding rod section ST1, and the second cutting is performed. A knife may be used to cut the leak component section ST2. Either the first cutting knife or the second cutting knife may be arranged upstream in the conveying direction of the conveyor 110 .

FIG. 14 is a diagram showing the intermediate assembly MA formed in the process of forming the flavor rod, and separately prepared cooling section 5, filter section 6, and tipping paper 8. FIG. In FIG. 14, the illustration of the leak suppression unit 4, the cooling unit 5, the filter unit 6, and the like is simplified. Here, the cooling section 5 and the filter section 6 correspond to a “second component” that constitutes a part of the mouthpiece section 3 . The cooling part 5 and the filter part 6 corresponding to the second part can be said to be the rest of the parts constituting the mouthpiece part 3 excluding the leak suppressing part 4 corresponding to the first part. A second method of manufacturing the flavor stick 1 includes a connecting step. In the connecting step according to the second manufacturing method, one or a plurality of second parts forming part of the mouthpiece part 3 are arranged in series with the leak suppressing part 4 corresponding to the first part in the intermediate assembly MA. , intermediate assembly MA and one or more second parts are wound together by tipping paper 8 . In this example, the cooling section 5 and the filter section 6 each correspond to the second component. Therefore, as shown in FIG. 14, the cooling unit 5 and the filter unit 6 are arranged in series in this order at the rear end of the leak suppressing unit 4 in the intermediate assembly MA. The filter part 6 is wound up with the chip paper 8 and integrally connected. As a result, the flavor stick 1 is completed as shown in FIG. 15, illustration of the internal structures of the leak suppression unit 4, the cooling unit 5, and the filter unit 6 is omitted.

The flavor stick 1 configured as described above is sucked using the flavor sucking device 30 shown in FIG. As shown in FIG. 1, the flavor inhaling device 30 includes a heating chamber 31, an external heater 32, a power unit 33 that supplies operating power to the external heater 32 to operate it, and a control unit 34 that controls the power supplied to the external heater 32. etc. The heating chamber 31 is a substantially cylindrical hollow portion defined by a chamber-side peripheral wall 31B and a chamber bottom wall 31C that form part of the housing of the flavor inhaling device 30 . When inserting the flavor stick 1 into the heating chamber 31, the flavor rod 2 is inserted from the front end 1b side through the insertion opening 31A.

The external heater 32 is a heating element such as a metal thin film heater or a film heater that generates heat by power supplied from the power supply unit 33 . A metal thin film heater is a planar heat-generating heater that uses a metal thin film as a heating element and has flexibility. A film heater may, for example, have a structure in which a layer of electrically insulating material and a layer of heating tracks, which are an example of a heating element, are superimposed. However, the type of the external heater 32 is not particularly limited as long as the flavor rod 2 inserted into the heating chamber 31 can be heated from the outer peripheral side. As one aspect, the external heater 32 may be provided so as to face the outer peripheral surface of the flavor rod 2 inserted into the heating chamber 31 from the front end to the rear end.

Also, in the flavor suction device 30, one end of the air flow path 36 communicates with the chamber bottom wall 31C. The other end of the air channel 35 communicates with an air intake 37 formed in the housing of the flavor inhaling device 30 .

The flavor inhaling device 30 may start the heating operation triggered by a start-up operation of an operation switch or the like arranged on the housing. Also, the flavor suction device 30 may start the heating operation triggered by detecting that the flavor stick 1 (flavor rod 2) is inserted into the heating chamber 31 . For example, the control unit 34 includes a sensor that detects insertion of the flavor stick 1 (flavor rod 2) into the heating chamber 31, and the detection of the insertion of the flavor stick 1 (flavor rod 2) by this sensor is triggered. You may start the operation of heating as .

The power supply unit 33 is a power supply section that supplies electric power for heating to the external heater 32 via the control section 34 . The control unit 34 accepts a request to start the heating operation triggered by, for example, the operation of an operation switch or the detection of the insertion of the flavor stick 1 into the heating chamber 31, and supplies the operating power to the external heater 32. It is supplied to the power supply unit 33 .

In addition, the control unit 34 may include a temperature sensor that detects the temperature in the heating chamber 31 or the temperature of the flavor rod unit 2, and based on the temperature detected by the temperature sensor, the temperature detected by the temperature sensor is transferred from the power supply unit 33 to the external heater 32. The amount of current supplied may be adjusted.

In the flavor stick 1 configured as described above, the flavor source 24 of each finely wound rod 21 is heated by operating the external heater 32 while the flavor rod 2 is inserted into the heating chamber 31 of the flavor sucking device 30. be. As a result, the aerosol-generating base contained in the flavor source 24 is volatilized and the flavor component is released from the flavor source 24, resulting in the generation of an aerosol containing the flavor component. The aerosol containing the flavor component flows toward the mouthpiece portion 3 side (downstream side) in each finely wound rod 21 and flows into the mouthpiece portion 3 from the rear end of each finely wound rod 21 . Then, the aerosol containing the flavor component sequentially passes through the aerosol flow paths 41A to 41C of the leak suppression section 4 located at the front end of the mouthpiece section 3, the cooling section 5, and the filter section 6, and finally from the mouthpiece end 1a. It is sucked into the mouth of the user.

The flavor rod 2 according to this embodiment has a configuration in which a plurality of thinly wound rods 21 obtained by winding a flavor source 24 with an inner winding paper 23 are further bundled together with an outer winding paper 22 . That is, in the flavor rod 2 of this embodiment, the flavor source 24 of each thin rod 21 is individually wound by the inner winding paper 23 . According to this, it is possible to secure a sufficient contact area between the flavor source 24 in the flavor rod 2 and the paper roll (the inner paper roll 23) on which it is wound. Therefore, it is possible to prevent the flavor source 24 of each thinly wound rod 21 from falling off (dropping) from the front end 1b side.

In addition, in the flavor rod 2 of this embodiment, the inner winding paper 23 of each thin rod 21 is bonded to the outer winding paper 22 at the bonding portion BP. Therefore, when inserting (mounting) the flavor rod 2 into the heating chamber 31, even if insertion resistance is caused by friction between the chamber-side peripheral wall 31B of the heating chamber 31 and the outer roll paper 22, the flavor rod 2 is positioned inside the outer roll paper 22. It is difficult for the thinly wound rods 21 to be pushed toward the mouthpiece portion 3 (rear end side). Furthermore, each thinly wound rod 21 in the flavor rod 2 has an elliptical cross section, and the minor axis direction is arranged along the radial direction of the flavor rod 2 . According to this, the long axis of each thinly wound rod 21 can be easily arranged along the circumferential direction of the flavor rod 2, and the area of the outer peripheral side gap 26 can be reduced.

In addition, the flavor stick 1 has a leak suppressing portion 4 arranged at the front end portion of the mouthpiece portion 3 . The leak suppressing portion 4 has aerosol flow paths 41A to 41C for circulating the aerosol generated in the plurality of thinly wound rods 21 extending in the axial direction. It has a central blocking portion 42A and an outer peripheral blocking portion 42B that are arranged opposite to each other in the gap portion 26 . According to this, when the flavor stick 1 is sucked, the air taken into the flavor rod 2 from the front end 1b side can be prevented from leaking downstream through the central gap 25 and the outer peripheral gap 26 . The position, size, and number of the aerosol flow paths of the leak suppressing section 4 are not particularly limited as long as the aerosol flowing from each thin rod 21 can be circulated downstream. In addition, the installation of the leak suppressor 4 may be omitted within a range in which air leakage through the central gap 25 and the outer peripheral gap 26 is allowed.

16A and 16B are diagrams for explaining a modification of the leak suppression unit 4 according to the first embodiment. FIG. 16 shows a cross section of a leak suppressing portion 4 according to a modification. A dashed line in the drawing indicates the cross-sectional outline of each thin winding rod 21, that is, the position of the outer surface 23A on the inner paper roll 23. As shown in FIG. In the modified example shown in (a), the aerosol flow paths 41A to 41C are arranged to face the rear ends of the thin rods 21, respectively. Further, as shown in (a), the cross-sectional area of the aerosol flow paths 41A to 41C is smaller than the cross-sectional area of each thinly wound rod 21. As shown in FIG. The rear ends of the thin rods 21 are arranged across the aerosol flow paths 41A to 41C corresponding to the blocking surfaces 42 (central side blocking section 42A, outer peripheral side blocking section 42B) of the leak suppressing section 4. FIG.

That is, in the above configuration, the rear end of each thin rod 21 partially faces the aerosol flow paths 41A to 41C, and partially faces the closed surface 42 (the central closed portion 42A, the outer closed portion 42A, and the outer closed portion 42A). Portion 42B) is supported from behind by abutting thereon. As a result, of the blocking surface 42 (central side blocking part 42A, outer peripheral side blocking part 42B) of the leak suppression part 4, the region facing the rear end of each thin rod 21 (region in contact with the rear end) is heated. It is configured to function as an anti-slip portion for each thin winding rod 21 when the flavor rod 2 is inserted into the chamber 31 . According to this, when inserting (mounting) the flavor rod 2 into the heating chamber 31, even if insertion resistance is generated due to friction between the chamber-side peripheral wall 31B of the heating chamber 31 and the outer paper roll 22, the outer paper roll 22 is It is possible to make it difficult for each thin winding rod 21 located inside to be pushed toward the mouthpiece portion 3 (rear end side). In this way, when the blocking surface 42 of the leak suppressing portion 4 is made to function also as a deviation preventing portion (supporting portion) that suppresses positional deviation by partially supporting the rear end of each thin rod 21, each thin The gluing of the inner web 23 on the winding rod 21 to the outer web 22 may be omitted.

Next, in the modification shown in (b), a single aerosol flow path 41 is arranged across the rear ends of the thin rods 21 on the center side of the cross section of the leak suppressing portion 4 . That is, a single aerosol channel 41 is arranged to partially face the rear end of each thin rod 21 . In the example shown in (b), the aerosol flow path 41 is arranged to face the rear end of the central gap 25 in the flavor rod 2, but the air leakage through the central gap 25 is allowed. In (b), an aspect as shown in (b) can be adopted.

Also, the diameter of the flavor rod 2 according to this embodiment may be defined so that it is compressed by the chamber-side peripheral wall 31B during the process of being inserted into the heating chamber 31. For example, the cross section of the heating chamber 31 (the cross section in the direction orthogonal to the insertion/removal direction of the flavor rod 2 ) may be smaller than the diameter of the flavor rod 2 . By doing so, in the process of inserting the flavor rod 2 into the heating chamber 31, the chamber-side peripheral wall 31B compresses the flavor rod 2 from the outer peripheral side, crushing the central gap 25 and the outer peripheral gap 26, Alternatively, their cross-sectional area can be reduced to a smaller size. As a result, when the flavor stick 1 is sucked, air leakage through the center gap 25 and the outer gap 26 can be more easily suppressed.

The plurality of thinly wound rods 21 included in the flavor rod 2 may have the same type of flavor source 24, or may be different from each other. In the latter case, for example, the first thin rolled rod 21 included in the flavor rod 2 may be filled with a flavor source 24 in the form of a homogenized sheet folded in a gathered shape inside the inner web 23 . Further, for example, the second thin rod 21 may be filled with a flavor source 24 in the form of shredded tobacco inside the inner paper roll 23 . Further, for example, the third thin roll 21 may be filled with a plant material (for example, herbal material) that does not contain tobacco components inside the inner paper roll 23 as the flavor source 24 . Of course, these combination modes are only examples, but among the plurality of thinly wound rods 21 provided in the flavor rod 2, at least one of the thinly wound rods 21 and the other thinly wound rods 21 have different types of flavor sources 24. , the degree of freedom in flavor and taste design is increased, making it easier to achieve rich flavor and taste.

Further, when the types of flavor sources 24 possessed by the plurality of thinly wound rods 21 in the flavor rod 2 are different as described above, the thinly wound rods 21 may have different cross-sectional areas. According to this, the compounding amount of the flavor source 24 can be easily controlled according to the type of the flavor source 24 .

Here, each thin rod 21 in the flavor rod 2 is covered with the inner roll paper 23 on the outer peripheral side of the flavor source 24 . Therefore, the aerosols containing the flavor components emitted from the flavor sources 24 of the thin winding rods 21 are basically introduced into the mouthpiece portion 3 without being mixed with each other. According to this, when different types of flavor sources 24 are included in the plurality of thinly wound rods 21, the flavor of the flavor components contained in the aerosols emitted from the different types of flavor sources 24 can be made even more prominent. The effect of being able to From this point of view, the mouthpiece portion 3 may have a channel structure for individually guiding the aerosols flowing from each of the plurality of thin winding rods 21 to the mouthpiece end 1a. For example, the leak suppression unit 4 can individually circulate the aerosol flowing from each thin rod 21 through the aerosol flow paths 41A to 41C shown in FIG. In the cooling part 5, for example, a sheet folded in a gathered shape is arranged, and a flow path is formed along the axial direction of the mouthpiece part 3 so that the aerosol flowing from each thin rod 21 is difficult to mix. You may

<Embodiment 2>
Next, a flavor rod according to Embodiment 2 will be described. FIG. 17 is a cross-sectional view of a flavor rod 2A according to Embodiment 2. FIG. As shown in FIG. 17, the flavor rod 2A has two thin rods 21. As shown in FIG. The basic structure of the flavor rod 2A having two thinly wound rods 21 (three thinly wound rods) is the same as that of the flavor rod 2 having three thinly wound rods 21 (three thinly wound rods). be.

In FIG. 17, the same reference numerals are assigned to the configurations common to the above-described embodiments, and detailed description thereof will be omitted. In the example shown in FIG. 17, the pair of thinly wound rods 21 have substantially congruent elliptical shapes, and are arranged so that their major axes are parallel. Further, the short axis direction of each thinly wound rod 21 is arranged along the radial direction of the flavor rod 2A. More specifically, each short axis of each thin rod 21 is positioned on the same straight line passing through the central axis CL, and the pair of rods 21 are arranged so that the outer surfaces 23A of the inner roll paper 23 are in contact with each other at the cross-sectional central portion of the flavor rod 2A. of thin winding rods 21 are arranged. As a result, it is possible to suppress the formation of the central gap 25 described above, or to reduce the cross-sectional area of the central gap 25 . In addition, in the flavor rod 2A, by arranging the long axis directions of the pair of thinly wound rods 21 in parallel, the area of the outer peripheral gap 26 can be reduced.

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

FIG. 18 is a diagram for explaining a cross section of the leak suppressing portion 4 according to the second embodiment. The dashed line in the drawing indicates the cross-sectional outline of each thin winding rod 21, that is, the position of the outer surface 23A on the inner paper roll 23. As shown in FIG. In the embodiments shown in (a) and (b), the leak suppressing part 4 has a pair of aerosol flow paths 41A and 41B for individually circulating the aerosol from the pair of thinly wound rods 21 passing through along the central axis CL2. formed. In the example shown in (a), the cross sections of the aerosol flow paths 41A and 41B are congruent with the corresponding narrow rod 21, and the aerosol flow paths 41A and 41B are arranged to face the thin rods 21. there is In addition, as shown in (a), the leak suppressing portion 4 is configured such that the outer peripheral side closing portion 42B of the closing surface 42 closes the rear end of the outer peripheral side gap portion 26 of the flavor rod 2A.

In the aspect shown in (b), the cross-sectional area is smaller than that of the finely wound rod 21 on which the aerosol flow paths 41A and 41B are arranged to face each other. Further, the rear end of each thin rod 21 is arranged across the aerosol flow paths 41A and 41B corresponding to the blocking surface 42 (outer peripheral side blocking portion 42B) of the leak suppressing portion 4 . That is, in the mode (b), the rear end of each thin rod 21 partially faces the aerosol flow paths 41A and 41B, and partially faces the closed surface 42 (outer peripheral side closed portion 42B). It is supported from behind by abutting it. As a result, of the blocking surface 42 (outer peripheral side blocking portion 42B) of the leak suppressing portion 4, the region facing the rear end of each thin rod 21 (region in contact with the rear end) becomes a deviation of each thin rod 21. It functions as a stop (supporting member). Therefore, even if there is insertion resistance when inserting the flavor rod 2A into the heating chamber 31, it is possible to suppress the positional deviation of each thinly wound rod 21 pushed toward the mouthpiece portion 3 (rear end side).

In the embodiment shown in (b), the leak suppressing portion 4 has a single aerosol flow path 41 on the center side of the cross section of the leak suppressing portion 4, and the blocking surface 42 (outer peripheral side blocking portion 42B) is the flavor rod 2A. The rear end of the outer peripheral side gap 26 is partially closed.

<Embodiment 3>
Next, a flavor rod according to Embodiment 3 will be described. In the flavor rods 2 and 2A described above, the flavor source 24 is filled inside the inner paper roll 23 of the thin rod 21. A variety of configurations can be employed as long as the source and aerosol-generating substrate are included.

FIG. 19 is a cross-sectional view of a flavor rod 2B according to Embodiment 3. FIG. The flavor rod 2B differs from the flavor rod 2 according to Embodiment 1 only in the shape of the flavor source containing the aerosol arranged inside the inner paper roll 23 of the thinly wound rod 21, and the other configurations are the same as those of the flavor rod 2. be.

A reference numeral 24A shown in FIG. 19 is a flavor source arranged inside the inner paper roll 23 . Flavor source 24A has a flavor source and an aerosol-generating substrate and a holding substrate 240 that holds them. In this embodiment, as the flavor source, for example, the above-listed appropriate flavor can be used. For example, the holding substrate 240 of the flavor source 24A is a substrate sheet impregnated with and holding the liquid perfume and the aerosol-generating substrate, and the material of the holding substrate includes non-woven fabric and the like. The flavor with which the holding base material 240 (base material sheet) of the flavor source 24A is impregnated may not contain tobacco components. Further, the holding base material 240 (base material sheet) of the flavor source 24A may be adhered along the inner surface of the inner roll paper 23 of the thin roll rod 21, for example. The thickness of the holding base material 240 (base material sheet) is not particularly limited. The flavor rod 2A according to the present embodiment is produced by forming a long sheet-like base material sheet impregnated with a flavor source and an aerosol-generating base material in the above-described long thin roll rod forming step. A plurality of long thin rolled rods may be formed in parallel in the conveying direction of the winding machine by rolling up the roll paper continuously in the long direction into a circular cylinder shape. The cutting process is the same as in the first embodiment described above.

The type of flavor source (perfume) contained in the flavor source 24A of each thin rolled rod 21 may be the same or different. In addition, in the configuration example shown in FIG. 19, the holding base material 240 (base material sheet) of the flavor source 24A of each thin rod 21 has a cylindrical shape in cross section, but it is not limited to this. The cross section of the holding base material 240 (base material sheet) can adopt any shape, and may be, for example, a C-shape, an S-shape, a spiral shape, or the like. Alternatively, the inside of the inner web 23 may be filled with a base sheet impregnated with a liquid perfume and an aerosol-generating base material which is chopped into small pieces. Of course, some of the plurality of finely wound rods 21 included in the flavor rod 2A may be replaced with the finely wound rods 21 having the tobacco filling as the flavor source 24 as described in FIG.

FIG. 20 is a diagram showing variations of the flavor source 24A in the thinly wound rod 21 according to the third embodiment. In (a), the flavor source 24A (holding base material 240) has a C shape. In (b), the flavor source 24A (holding base material 240) has an S shape. In (c), the flavor source 24A (holding base material 240) has a meandering shape. In (d), the flavor source 24A (holding base material 240) has a spiral shape. Of course, the variation shown in FIG. 14 is also an example of the form of the flavor source 24A (holding base material 240).

In each of the above-described embodiments, the ratio of the sum of the cross-sectional areas of the central gap 25 and the outer peripheral gap 26 to the cross-sectional area of the flavor rod 2 is not particularly limited, but one example is to set it to 10% or less. For example, it is preferable to make it 5% or less. By doing so, air leakage to the downstream side through the central gap 25 and the outer peripheral gap 26 can be reduced.

As described above, the number of thinly wound rods 21 included in the flavor rod 2 is not particularly limited as long as it is two or more. From the viewpoint of achieving both performance, it is preferable to set the number of thinly wound rods 21 to three. Note that the number of thinly wound rods 21 may be changed along the axial direction of the flavor rod 2 . For example, three thin rods 21 may be arranged on the front end side of the flavor rod 2 and two thin rods 21 may be arranged on the rear end side of the flavor rod 2 .

In addition, the inner paper roll 23 used for the thinly wound rod 21 is preferably made of a material with high heat transfer performance in order to efficiently transfer the heat from the external heater 32 to the flavor source 24 inside. Therefore, it is preferable to use a material having a low basis weight and a high density for the inner paper roll 23 . For example, it is preferable to set the basis weight of the inner paper roll 23 to 10 gsm or more and 40 gsm or less and the density of the inner paper roll 23 to 1 g/cm ³ or more and 1.5 g/cm ^{3 or} less. In addition, the inner winding paper 23 may be coated with a coating agent such as pectin or sodium alginate in order to improve its heat transfer performance. Further, as the inner paper roll 23, a material having excellent heat transfer performance such as aluminum laminated paper may be used.

In addition, from the viewpoint of suppressing leakage of aerosol through the central gap 25 and the outer gap 26, it is preferable to use a material with low air permeability for the inner paper roll 23 . For example, there is a mode in which the air permeability of the inner paper roll 23 is set to 0 Coresta unit (CU) or more and 200 Coresta unit (CU) or less. For the air permeability described above, a value measured according to ISO 2965:2009, for example, can be used.

Further, the outer roll paper 22 of the flavor rod 2 preferably uses a material with high heat transfer performance in order to efficiently transfer the heat from the external heater 32 to the inner thin roll rod 21 (flavor source 24). Therefore, the outer web 22 is preferably made of a low basis weight and high density material. For example, it is preferable to set the basis weight of the outer roll paper 22 to 10 gsm or more and 40 gsm or less, and the density of the outer roll paper 22 to be 1 g/cm ³ or more and 1.5 g/cm ^{3 or} less. In addition, the outer roll paper 22 may be coated with a coating agent such as pectin or sodium alginate in order to improve its heat transfer performance. Further, as the outer winding paper 22, a material having excellent heat transfer performance such as aluminum laminated paper may be used.

From the viewpoint of suppressing tearing of the outer paper roll 22 when the rod is inserted into and removed from the heating chamber 31, the static friction coefficient between the external heater 32 and the outer paper roll 22 is 0.45 or more and 0.75 or less, and the dynamic friction coefficient is 0.4. Preferably, it is adjusted to be 0.7 or less. Further, from the viewpoint of suppressing tearing of the outer paper roll 22 when the rod is inserted into and removed from the heating chamber 31, the tensile strength of the outer paper paper 22 is set to 10 to 20 N/15 mm, and the wet tensile strength of the outer paper roll 22 is set to 5 to 20 N/15 mm. preferable. The method for measuring the tensile strength of the outer paper roll 22 conforms to JIS P 8113, for example. The method for measuring the wet tensile strength of the outer paper roll 22 is based on the wet tensile strength test described in JP-A-2019-187451, for example.

Further, the hardness of the thinly wound rod 21 is preferably 60% or more and 85% or less in a state where the inside of the inner roll paper 23 is filled with the flavor source 24 . As used herein, the term "hardness" refers to the resistance of the thin wound rod 21 to deformation in the cross-sectional direction. The hardness of the thinly wound rod 21 can be measured, for example, based on the test method described in Japanese Patent Application Publication No. 2019-506868 (paragraph 0029-0031, FIG. 1). A test for measuring the hardness of the thin wound rod 21 can also be performed using standard operating procedures of a Borgwaldt Hardness Tester H10 (manufactured by Heinr Borgwaldt GmbH).
That is, the hardness of the finely wound rod 21 is obtained by the following formula.
Hardness (%) = (Dd/Ds) x 100
where Ds is the diametrical height of the finely wound rod 21 before it is loaded by the Borgwald Hardness Tester H10, and Dd is the diametrical height of the thin rod 21 before being loaded by the Borgwaldt Hardness Tester H10 over a predetermined loading time (5 seconds). It is the height in the radial direction after a constant load (88 g) is applied to the thin winding rod 21 from the radial direction. FIG. 21 is a diagram for explaining an outline of hardness measurement of the finely wound rod 21. FIG. The symbol F shown in FIG. 21 indicates the applied load applied to the finely wound rod 21 from the diameter direction during the measurement test. Symbol d is the amount of depression of the thin rod 21 in the diametrical direction due to the load applied by the load bar (d=Ds-Dd). It should be noted that the hardness approaches 100% as the finely wound rod 21 is harder (the amount of depression is smaller).

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

Reference Signs List 1 Flavor stick 2 Flavor rod 3 Mouthpiece part 21 Thin winding rod 22 Outer winding paper 23 Inner winding paper 24 Flavor source

Claims (11)

a flavor rod inserted into the heating chamber of the flavor suction device and heated from the outer peripheral side by an external heater arranged on the side periphery of the heating chamber;
a mouthpiece portion connected to the rear end side of the flavor rod;
with
The flavor rod has a plurality of thinly wound rods and an outer winding paper for bundling and winding the plurality of thinly wound rods,
each of the plurality of thin wound rods has an inner web and a flavor source and an aerosol-generating substrate disposed inside the inner web;
flavored sticks. The flavor stick according to claim 1, wherein the inner web of the plurality of thinly wound rods is adhered to the outer web. A leak suppressing portion connected to the rear end of the flavor rod, wherein an aerosol flow path for circulating the aerosol generated in the plurality of thin winding rods extends in the axial direction, and the outer winding paper and the plurality of A leak suppressing part having a blocking part that closes the rear end of the gap formed between the thin winding rod is arranged at the front end of the mouthpiece part,
Flavor stick according to claim 1 or 2. The leak suppressing part includes an outer peripheral side closing part arranged opposite to an outer peripheral side gap part formed in the vicinity of the outer peripheral side of the cross section of the flavor rod among the gap parts,
The flavor stick according to claim 3. The leak suppressing part includes a center-side closing part arranged opposite to a center-side gap formed on the center side of the cross section of the flavor rod among the gaps,
Flavor stick according to claim 3 or 4. The flavor stick according to any one of claims 3 to 5, wherein the aerosol channel is arranged opposite to the rear ends of the plurality of thinly wound rods. A rear end of each of the plurality of thinly wound rods is arranged across the closing portion and the aerosol flow path,
A region of the closing portion facing the rear end of the thinly wound rod functions as a non-slip portion for the thinly wound rod when the flavor rod is inserted into the heating chamber,
Flavor stick according to any one of claims 3 to 6. A flavor stick according to any one of claims 1 to 7;
A flavor inhaling device used for inhaling the flavor stick, the flavor inhaling device comprising a heating chamber into which the flavor rod of the flavor stick can be inserted, and an external heater arranged on the side periphery of the heating chamber. and,
A non-burning flavored inhalation product comprising: a flavor rod inserted into a heating chamber of a flavor suction device and heated from the outer peripheral side by an external heater arranged on the side periphery of the heating chamber; a mouthpiece portion connected to the rear end side of the flavor rod; A method of manufacturing a flavor stick comprising:
A step of forming a flavor rod by bundling a plurality of thinly wound rods obtained by winding a flavor source including an aerosol-generating substrate with an inner paper wrapper and winding them together with an outer paper wrapper;
A connecting step of arranging the mouthpiece part in series with the flavor rod and winding them together with tipping paper;
A method for producing a flavor stick, comprising: The step of forming the flavor rod comprises:
A plurality of long thin rods are formed in parallel in the conveying direction of the winding machine by continuously winding the flavor source containing the aerosol-generating base material in the long sheet-like thin winding paper in the longitudinal direction. A thin winding rod forming step;
A long flavor rod forming step of forming a long flavor rod by winding the plurality of long thin rods integrally with a long outer winding paper while joining the plurality of long thin rods;
a cutting step of forming the flavor rod by cutting the long flavor rod into a predetermined length;
A method for producing a flavored stick according to claim 9, comprising: The step of forming the flavor rod comprises:
A double-length first part having a length twice as long as the first part constituting a part of the mouthpiece part is placed at a predetermined interval on the long sheet-like long outer roll paper that is conveyed along the conveying path of the winder. After supplying a plurality of double-length thin rods having a length twice as long as the thin rod in a rod mounting space formed between the double-length first parts so as to be bundled. , a long flavor rod forming step of forming a long flavor rod by integrally winding the first double length part and the bundle of the double length thin rods arranged in series with the long outer winding paper;
The first component is connected to the flavor rod by cutting the long flavor rod at the center position in the length direction of the double-length first component and at the center position in the length direction of the double-length thin winding rod, respectively. and a cutting step to form a cut intermediate assembly;
In the connecting step, the intermediate assembly and the one or more components are arranged in series with one or more second components that constitute a part of the mouthpiece portion. 10. The method of making flavor sticks according to claim 9, wherein the second part is wound together with tipping paper.

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