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WO2023067729A1 - Bâton d'arôme, produit d'inhalateur d'arôme de type à chauffage sans combustion, et procédé de production de bâton d'arôme - Google Patents

Bâton d'arôme, produit d'inhalateur d'arôme de type à chauffage sans combustion, et procédé de production de bâton d'arôme Download PDF

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Publication number
WO2023067729A1
WO2023067729A1 PCT/JP2021/038783 JP2021038783W WO2023067729A1 WO 2023067729 A1 WO2023067729 A1 WO 2023067729A1 JP 2021038783 W JP2021038783 W JP 2021038783W WO 2023067729 A1 WO2023067729 A1 WO 2023067729A1
Authority
WO
WIPO (PCT)
Prior art keywords
flavor
rod
long
winding
thin
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/JP2021/038783
Other languages
English (en)
Japanese (ja)
Inventor
仁 丹保
弘 四分一
勝太 山口
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 KR1020247012712A priority Critical patent/KR20240069768A/ko
Priority to CN202180103407.5A priority patent/CN118201505A/zh
Priority to PCT/JP2021/038783 priority patent/WO2023067729A1/fr
Priority to EP21961382.5A priority patent/EP4420535A4/fr
Priority to JP2023554154A priority patent/JP7699663B2/ja
Publication of WO2023067729A1 publication Critical patent/WO2023067729A1/fr
Priority to US18/640,096 priority patent/US20240260643A1/en
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
    • A24D—CIGARS; CIGARETTES; TOBACCO SMOKE FILTERS; MOUTHPIECES FOR CIGARS OR CIGARETTES; MANUFACTURE OF TOBACCO SMOKE FILTERS OR MOUTHPIECES
    • A24D1/00—Cigars; Cigarettes
    • A24D1/20—Cigarettes specially adapted for simulated smoking devices
    • A—HUMAN NECESSITIES
    • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
    • A24C—MACHINES FOR MAKING CIGARS OR CIGARETTES
    • A24C5/00—Making cigarettes; Making tipping materials for, or attaching filters or mouthpieces to, cigars or cigarettes
    • A24C5/14—Machines of the continuous-rod type
    • A24C5/18—Forming the rod
    • A24C5/1892—Forming the rod with additives, e.g. binding agent, flavorants
    • A—HUMAN NECESSITIES
    • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
    • A24C—MACHINES FOR MAKING CIGARS OR CIGARETTES
    • A24C5/00—Making cigarettes; Making tipping materials for, or attaching filters or mouthpieces to, cigars or cigarettes
    • A24C5/01—Making cigarettes for simulated smoking devices
    • A—HUMAN NECESSITIES
    • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
    • A24C—MACHINES FOR MAKING CIGARS OR CIGARETTES
    • A24C5/00—Making cigarettes; Making tipping materials for, or attaching filters or mouthpieces to, cigars or cigarettes
    • A24C5/14—Machines of the continuous-rod type
    • A24C5/18—Forming the rod
    • A24C5/1807—Forming the rod with compressing means, e.g. garniture
    • 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
    • A24D1/04—Cigars; Cigarettes with mouthpieces or filter-tips
    • A24D1/042—Cigars; Cigarettes with mouthpieces or filter-tips with mouthpieces
    • 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
    • A24D3/00—Tobacco smoke filters, e.g. filter-tips, filtering inserts; Filters specially adapted for simulated smoking devices; Mouthpieces for cigars or cigarettes
    • A24D3/04—Tobacco smoke filters characterised by their shape or structure
    • 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
    • A24D3/00—Tobacco smoke filters, e.g. filter-tips, filtering inserts; Filters specially adapted for simulated smoking devices; Mouthpieces for cigars or cigarettes
    • A24D3/17—Filters specially adapted for simulated smoking devices
    • A—HUMAN NECESSITIES
    • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
    • A24F—SMOKERS' REQUISITES; MATCH BOXES; SIMULATED SMOKING DEVICES
    • A24F40/00—Electrically operated smoking devices; Component parts thereof; Manufacture thereof; Maintenance or testing thereof; Charging means specially adapted therefor
    • A24F40/40—Constructional details, e.g. connection of cartridges and battery parts
    • A—HUMAN NECESSITIES
    • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
    • A24F—SMOKERS' REQUISITES; MATCH BOXES; SIMULATED SMOKING DEVICES
    • A24F40/00—Electrically operated smoking devices; Component parts thereof; Manufacture thereof; Maintenance or testing thereof; Charging means specially adapted therefor
    • A24F40/40—Constructional details, e.g. connection of cartridges and battery parts
    • A24F40/42—Cartridges or containers for inhalable precursors
    • A—HUMAN NECESSITIES
    • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
    • A24F—SMOKERS' REQUISITES; MATCH BOXES; SIMULATED SMOKING DEVICES
    • A24F40/00—Electrically operated smoking devices; Component parts thereof; Manufacture thereof; Maintenance or testing thereof; Charging means specially adapted therefor
    • A24F40/40—Constructional details, e.g. connection of cartridges and battery parts
    • A24F40/46—Shape or structure of electric heating means
    • 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
    • A24D1/02—Cigars; Cigarettes with special covers
    • 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
    • A24D3/00—Tobacco smoke filters, e.g. filter-tips, filtering inserts; Filters specially adapted for simulated smoking devices; Mouthpieces for cigars or cigarettes
    • A24D3/02—Manufacture of tobacco smoke filters
    • A24D3/0275—Manufacture of tobacco smoke filters for filters with special features
    • A24D3/0279—Manufacture of tobacco smoke filters for filters with special features with tubes
    • A—HUMAN NECESSITIES
    • A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
    • A24F—SMOKERS' REQUISITES; MATCH BOXES; SIMULATED SMOKING DEVICES
    • A24F40/00—Electrically operated smoking devices; Component parts thereof; Manufacture thereof; Maintenance or testing thereof; Charging means specially adapted therefor
    • A24F40/20—Devices using solid inhalable precursors

Definitions

  • the present invention relates to a flavor stick, a non-combustion heating flavor inhalation product, and a method for producing a flavor stick.
  • flavor sticks used in non-combustion type flavor inhalers for inhaling flavors derived from flavor sources without combustion are known.
  • 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.
  • 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.
  • an external heating method 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.
  • 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.
  • the inner roll of paper in the plurality of thin rods may be adhered to the outer roll of paper.
  • 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.
  • 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.
  • 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.
  • the aerosol flow path may be arranged to face the rear ends of the plurality of finely wound rods.
  • 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.
  • 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.
  • 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. 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. 1 is a schematic configuration diagram of a flavor suction device for non-combustion heating of flavor sticks according to Embodiment 1.
  • FIG. 2 is a diagram schematically showing the internal structure of the flavor stick according to Embodiment 1.
  • FIG. 3
  • 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. 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. 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.
  • FIG. 1 is a schematic configuration diagram of a flavor suction device 30 for non-combustion heating of flavor sticks according to Embodiment 1.
  • 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 .
  • 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
  • reference numeral 1b denotes the front end of the flavor stick 1.
  • 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 .
  • reference numeral 24 in FIG. 3 is a flavor source that includes an aerosol-generating substrate.
  • a tobacco filler is applied to the flavor source will be described as an example.
  • the flavor stick 1 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.
  • the flavor source 24 tobacco filler
  • the aerosol-generating substrate is heated to release an aerosol containing flavor components (eg, tobacco components).
  • an aerosol containing a flavor component for example, a tobacco component
  • 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.
  • 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.
  • homogenized sheet 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.
  • 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 .
  • the tobacco filling may contain a flavoring agent.
  • the type of flavoring agent contained in the tobacco filling is not particularly limited.
  • 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 , ⁇ -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, ⁇ -decalactone, ⁇ -decalactone, decanoic acid, dill herb oil, 3,4-dimethyl-1,2-cyclopentaned
  • each thinly wound rod 21 may not contain tobacco material.
  • 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.
  • 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.
  • 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.
  • 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.
  • the shape of each thinly wound rod 21 may adopt a shape other than an elliptical shape.
  • 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 .
  • 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.
  • 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.
  • each finely wound rod 21 and each aerosol channel 41A to 41C are connected.
  • 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.
  • 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 .
  • 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 .
  • 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 .
  • 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 .
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 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 .
  • the leak suppressing portion 4 can be made of various materials.
  • the leak suppressor 4 may be, for example, a hollow cellulose acetate tube.
  • 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.
  • 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 .
  • 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.
  • the cooling part 5 is formed by a hollow paper tube having a ventilation hole 5A through which external air can be introduced.
  • the cooling unit 5 does not have to have the ventilation holes 5A.
  • 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.
  • 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.
  • 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 .
  • 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.
  • the filter part 6 may comprise a filter material made of cylindrical cellulose acetate fibers.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the flavor rod 2 can be manufactured, for example, using a known winding machine as disclosed in JP-A-7-184625.
  • 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.
  • 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.
  • 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.
  • 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.
  • the long inner paper roll 23P is formed into a cylindrical shape through a U-shaped cross section.
  • the flavor source 24 arranged inside the long inner roll paper 23P is moderately compressed by the inner wall surface of the cylindrical guide.
  • 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.
  • 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.
  • 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.
  • FIG. 9 shows a long flavor rod 2P having a long cylindrical cross section is obtained.
  • 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.
  • 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.
  • 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.
  • 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.
  • each of the long thin roll rods 21P1 to 21P3 can be adhered to the long outer roll paper 22P.
  • 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.
  • the long thin rods 21P1 to 21P3 are compressed 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 inside the long outer web 22P.
  • 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.
  • 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).
  • predetermined lengths for example, the length of one flavor rod
  • a flavor rod 2 of predetermined length is obtained.
  • 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.
  • 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.
  • FIGS. 5 to 9 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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).
  • 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).
  • 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.
  • 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.
  • 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.
  • 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).
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 .
  • 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'.
  • 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. 14 the illustration of the leak suppression unit 4, the cooling unit 5, the filter unit 6, and the like is simplified.
  • 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.
  • 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 .
  • 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.
  • 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 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 .
  • 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.
  • 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.
  • 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.
  • 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 .
  • 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 .
  • 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.
  • 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.
  • 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 .
  • 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.
  • 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.
  • 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.
  • 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.
  • FIG. 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.
  • the aerosol flow paths 41A to 41C are arranged to face the rear ends of the thin rods 21, respectively.
  • 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.
  • 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.
  • 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.
  • 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 .
  • 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 .
  • 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.
  • an aspect as shown in (b) can be adopted.
  • the diameter of the flavor rod 2 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.
  • 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 .
  • 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.
  • 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 .
  • 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 .
  • 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 .
  • 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 .
  • 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 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.
  • 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.
  • 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.
  • FIG. 17 is a cross-sectional view of a flavor rod 2A according to Embodiment 2.
  • the flavor rod 2A has two thin rods 21.
  • 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.
  • each thinly wound rod 21 has 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the region facing the rear end of each thin rod 21 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).
  • 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.
  • 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.
  • 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.
  • the flavor source for example, the above-listed appropriate flavor can be used.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the flavor source 24A (holding base material 240) has a C shape.
  • the flavor source 24A (holding base material 240) has an S shape.
  • the flavor source 24A (holding base material 240) has a meandering shape.
  • the flavor source 24A (holding base material 240) has a spiral shape.
  • the variation shown in FIG. 14 is also an example of the form of the flavor source 24A (holding base material 240).
  • 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.
  • 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 .
  • 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 .
  • the basis weight of the inner paper roll 23 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.
  • 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.
  • a material having excellent heat transfer performance such as aluminum laminated paper may be used.
  • 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.
  • CU Coresta unit
  • CU Coresta unit
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 .
  • 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).
  • the hardness of the finely wound rod 21 is obtained by the following formula.
  • Hardness (%) (Dd/Ds) x 100
  • Ds is the diametrical height of the finely wound rod 21 before it is loaded by the Borgwald Hardness Tester H10
  • 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.
  • 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.
  • Flavor source 1
  • Flavor stick 2 Flavor rod 3 Mouthpiece part 21
  • Thin winding rod 22 Outer winding paper 23
  • Inner winding paper 24 Flavor source

Landscapes

  • Cigarettes, Filters, And Manufacturing Of Filters (AREA)
  • Manufacture Of Tobacco Products (AREA)

Abstract

Un bâton d'arôme comprend : une tige d'arôme qui est insérée dans une chambre de chauffage d'un dispositif d'inhalateur d'arôme et est chauffée à partir de sa périphérie externe par un dispositif de chauffage externe disposé dans la périphérie latérale de la chambre de chauffage ; et une partie embout buccal reliée à l'extrémité arrière de la tige d'arôme. La tige d'arôme comprend une pluralité de tiges étroitement enroulées et un papier d'enroulement externe qui est enroulé autour de la pluralité de tiges étroitement enroulées serrées ensemble. Chacune de la pluralité des tiges étroitement enroulées comprend un papier d'enroulement interne, et une source d'arôme et un substrat de génération d'aérosol qui sont disposés sur le côté interne du papier d'enroulement interne.
PCT/JP2021/038783 2021-10-20 2021-10-20 Bâton d'arôme, produit d'inhalateur d'arôme de type à chauffage sans combustion, et procédé de production de bâton d'arôme Ceased WO2023067729A1 (fr)

Priority Applications (6)

Application Number Priority Date Filing Date Title
KR1020247012712A KR20240069768A (ko) 2021-10-20 2021-10-20 향미 스틱, 비연소 가열식 향미 흡인 제품 및 향미 스틱의 제조 방법
CN202180103407.5A CN118201505A (zh) 2021-10-20 2021-10-20 香味棒、非燃烧加热式香味吸取产品以及香味棒的制造方法
PCT/JP2021/038783 WO2023067729A1 (fr) 2021-10-20 2021-10-20 Bâton d'arôme, produit d'inhalateur d'arôme de type à chauffage sans combustion, et procédé de production de bâton d'arôme
EP21961382.5A EP4420535A4 (fr) 2021-10-20 2021-10-20 Bâton d'arôme, produit d'inhalateur d'arôme de type à chauffage sans combustion, et procédé de production de bâton d'arôme
JP2023554154A JP7699663B2 (ja) 2021-10-20 2021-10-20 香味スティック、非燃焼加熱式香味吸引製品、及び香味スティックの製造方法
US18/640,096 US20240260643A1 (en) 2021-10-20 2024-04-19 Flavor stick, non-combustion heating type flavor inhaler product, and production method for flavor stick

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PCT/JP2021/038783 WO2023067729A1 (fr) 2021-10-20 2021-10-20 Bâton d'arôme, produit d'inhalateur d'arôme de type à chauffage sans combustion, et procédé de production de bâton d'arôme

Related Child Applications (1)

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US18/640,096 Continuation US20240260643A1 (en) 2021-10-20 2024-04-19 Flavor stick, non-combustion heating type flavor inhaler product, and production method for flavor stick

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WO2023067729A1 true WO2023067729A1 (fr) 2023-04-27

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US (1) US20240260643A1 (fr)
EP (1) EP4420535A4 (fr)
JP (1) JP7699663B2 (fr)
KR (1) KR20240069768A (fr)
CN (1) CN118201505A (fr)
WO (1) WO2023067729A1 (fr)

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EP4573935A1 (fr) * 2023-12-18 2025-06-25 Imperial Tobacco Limited Consommable pour un appareil de génération d'aérosol
WO2025132023A1 (fr) * 2023-12-18 2025-06-26 Imperial Tobacco Limited Consommable pour appareil de génération d'aérosol

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JP5220762B2 (ja) 2006-12-28 2013-06-26 フィリップ・モーリス・プロダクツ・ソシエテ・アノニム ロッドを通って延びる中空通路を有するタバコロッドを生産するための様々な実施形態
WO2017198838A1 (fr) 2016-05-20 2017-11-23 British American Tobacco (Investments) Limited Article à utiliser avec un appareil permettant de chauffer un matériau à fumer
JP2019187451A (ja) 2015-03-27 2019-10-31 フィリップ・モーリス・プロダクツ・ソシエテ・アノニム 電気加熱式エアロゾル発生物品用の紙ラッパー
WO2020127107A1 (fr) * 2018-12-17 2020-06-25 Philip Morris Products S.A. Élément tubulaire, comprenant un support poreux, destiné à être utilisé avec un article de génération d'aérosol
WO2020194398A1 (fr) * 2019-03-22 2020-10-01 日本たばこ産業株式会社 Procédé de fabrication d'un article à fumer
WO2021085532A1 (fr) * 2019-10-31 2021-05-06 日本たばこ産業株式会社 Charge de tabac pour produits de tabac à chauffage sans combustion, produit de tabac à chauffage sans combustion et produit de tabac chauffé électriquement

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JP5220762B2 (ja) 2006-12-28 2013-06-26 フィリップ・モーリス・プロダクツ・ソシエテ・アノニム ロッドを通って延びる中空通路を有するタバコロッドを生産するための様々な実施形態
JP2019187451A (ja) 2015-03-27 2019-10-31 フィリップ・モーリス・プロダクツ・ソシエテ・アノニム 電気加熱式エアロゾル発生物品用の紙ラッパー
WO2017198838A1 (fr) 2016-05-20 2017-11-23 British American Tobacco (Investments) Limited Article à utiliser avec un appareil permettant de chauffer un matériau à fumer
WO2020127107A1 (fr) * 2018-12-17 2020-06-25 Philip Morris Products S.A. Élément tubulaire, comprenant un support poreux, destiné à être utilisé avec un article de génération d'aérosol
WO2020194398A1 (fr) * 2019-03-22 2020-10-01 日本たばこ産業株式会社 Procédé de fabrication d'un article à fumer
WO2021085532A1 (fr) * 2019-10-31 2021-05-06 日本たばこ産業株式会社 Charge de tabac pour produits de tabac à chauffage sans combustion, produit de tabac à chauffage sans combustion et produit de tabac chauffé électriquement

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Cited By (2)

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Publication number Priority date Publication date Assignee Title
EP4573935A1 (fr) * 2023-12-18 2025-06-25 Imperial Tobacco Limited Consommable pour un appareil de génération d'aérosol
WO2025132023A1 (fr) * 2023-12-18 2025-06-26 Imperial Tobacco Limited Consommable pour appareil de génération d'aérosol

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KR20240069768A (ko) 2024-05-20
JP7699663B2 (ja) 2025-06-27
JPWO2023067729A1 (fr) 2023-04-27
CN118201505A (zh) 2024-06-14
US20240260643A1 (en) 2024-08-08
EP4420535A4 (fr) 2025-09-03

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