WO2023223423A1 - Method for manufacturing flavor rod used in non-combustible heating-type flavor inhalation article - Google Patents

Abstract

This method for manufacturing a flavor rod (1) includes: a first sheet supply step (S1) for supplying a flavor sheet (12); a second sheet supply step (S2) for supplying a susceptor sheet (18) for induction heating of the flavor sheet (12); a molding step (S4) for molding a continuous flavor rod (1) using the flavor sheet (12) supplied in the first sheet supply step (S1) and the susceptor sheet (18) supplied in the second sheet supply step (S2); and a cutting step (S5) for cutting the continuous flavor rod (1) molded in the molding step (S4) into individual flavor rods (1), wherein, in the molding step (S4), a sheet winding process (P2) is performed for molding a continuous cylindrical spiral tube (32) wound in a spiral shape while displacing the flavor sheet (12) and the susceptor sheet (18) about the axis of a mandrel (28) and in the direction of the axis.

Description

Method for manufacturing flavor rods used in non-combustion heated flavor suction articles

The present invention relates to a method for manufacturing a flavor rod used in a non-combustion heating type flavor suction article.

Non-combustion heating type flavor suction articles (hereinafter also simply referred to as articles) equipped with a heating material that converts electrical energy into heat are known. When heating an article by causing the heating material to generate heat due to the electrical resistance generated by passing a current directly through the heating material, or by placing the article in an electromagnetic field and generating an induced current in the heating material, The electrical resistance generated by the flow of water may cause the heating material to generate heat, thereby heating the article. In the latter case, the heating material is called a susceptor, and induction heating type tobacco rods in which such a susceptor is arranged are disclosed in Patent Documents 1 to 3.

In Patent Documents 1 and 2, the tobacco rod is formed into a rod shape by converging tobacco sheets, and in Patent Document 3, the tobacco rod is formed by converging lumps of smoking material into a rod shape. These tobacco rods are provided with susceptor segments cut from a continuous susceptor, which susceptor segments have the shape of filaments, rods, sheets or bands and have a circular or rectangular cross section.

In such tobacco rods, individual susceptor segments are arranged within the convergent tobacco sheet or smoking material (collectively, the tobacco substrate). At this time, the tobacco substrate has partially converged, but has not yet taken the final rod shape. Such partially convergent tobacco substrates may be loosely convergent, which can be of any shape or shape, and may already have a rod shape, but with a lower density, Or it is converged with a large diameter. Placing the susceptor segment within a partially convergent tobacco substrate facilitates insertion of the susceptor segment.

On the other hand, Patent Document 4 discloses a manufacturing machine for a composite paper tube that is formed by winding up a band-shaped metal web and a paper web in a spiral shape. In this manufacturing machine, a composite paper tube with a two-layer structure can be manufactured by winding a metal web around a mandrel and simultaneously wrapping and bonding a paper web so as to cover the outside of the metal web.

Patent No. 6843074 Patent No. 6789983 JP 2021-40629 Publication Patent No. 5467619

However, the susceptor segments described in Patent Documents 1 to 3 are plate-shaped or rod-shaped in the tobacco rod, and the tobacco sheets are loosely converged in order to insert the susceptor segments. Therefore, there is a risk that the susceptor segment may move within the tobacco rod. Movement of the susceptor segment within the electromagnetic field causes fluctuations in the induced current generated in the susceptor segment.

Furthermore, due to the movement of the susceptor segments, variations may occur in the manner of contact between the tobacco sheet and the susceptor segments. The variation in the contact mode and the variation in the induced current cause variation in the heating distribution in the tobacco rod. Furthermore, in the tobacco rods described in Patent Documents 1 and 2, the tobacco sheet around the plate-shaped or rod-shaped susceptor segment is heated first, so that the temperature is quickly uniform throughout the entire cross-section of the tobacco rod. It is difficult to heat tobacco sheets.

This causes further variation in heating distribution in the tobacco rod. Tobacco rods filled with tobacco sheets, in other words, variations in heating distribution in flavor rods filled with flavor sheets (including cases containing flavors other than tobacco) are determined by the amount of flavor components volatilized from the flavor sheets and the amount of aerosol produced. As a result, it may be difficult to efficiently provide users with a constant smoking taste.

Furthermore, the composite paper tube described in Patent Document 4 is formed from a paper tube to the last, and does not use a flavor sheet. Therefore, no particular consideration has been given to using the flavor sheet and susceptor sheet to suppress variations in the heating distribution in the flavor rod, and furthermore, variations in the flavor components volatilized from the flavor sheet and the amount of aerosol produced.

The present invention was made in view of these problems, and provides a method for manufacturing a flavor rod used in a non-combustion heating type flavor suction article that can efficiently and quantitatively supply flavor components to users. The purpose is to provide.

In order to achieve the above object, a method for manufacturing a flavor rod according to one embodiment is used in a method for manufacturing a flavor rod used in a non-combustion heating type flavor suction article, and includes a continuous slit-shaped flavor sheet containing a flavor component. a first sheet supplying step, a second sheet supplying step supplying a continuous slit-shaped susceptor sheet for induction heating the flavor sheet, and a second sheet supplying step that supplies the flavor sheet supplied in the first sheet supplying step. a forming step of forming a continuous flavor rod using the supplied susceptor sheet; and a cutting step of cutting the continuous flavor rod formed in the forming step into individual flavor rods; A sheet winding process is performed in which a continuous cylindrical spiral tube is formed by winding the susceptor sheet and the susceptor sheet in a spiral shape while being displaced in the direction of the axis of the mandrel.

The non-combustion heating type flavor suction article using the flavor rod produced by the above-described production method can efficiently and quantitatively supply flavor components to the user.

FIG. 1 is a schematic diagram of a flavor rod manufacturing apparatus. It is a flowchart explaining the manufacturing method of a flavor rod. FIG. 3 is a cross-sectional view of the sheet laminate in the width direction. FIG. 3 is a top view of the molding device arranged in the molding section. FIG. 2 is a side view of a flavor rod. FIG. 2 is a longitudinal cross-sectional view of a flavor rod. FIG. 2 is a cross-sectional view of the flavor suction article. FIG. 7 is a longitudinal cross-sectional view of a flavor rod according to another embodiment. 9 is a cross-sectional view in the width direction of the sheet laminate in the case of FIG. 8. FIG. FIG. 7 is a cross-sectional view in the width direction of a sheet laminate according to another embodiment. FIG. 11 is a longitudinal cross-sectional view of the flavor rod in FIG. 10; 1 is a top view of a molding apparatus for molding a partially single-layer flavor rod; FIG. FIG. 13 is a side view of a flavor rod molded by the molding apparatus of FIG. 12. FIG. 3 is a cross-sectional view of a flavor suction article according to another embodiment. It is a cross-sectional view of a flavor suction article concerning yet another form.

FIG. 1 shows a schematic diagram of a flavor rod manufacturing apparatus, and FIG. 2 shows a flowchart illustrating the flavor rod manufacturing method. The flavor rod 1 is used as a flavor source for a flavor suction article described below. The flavor rod 1 manufacturing apparatus includes a first sheet feeding section 2, a second sheet feeding section 4, a sheet laminating section 6, a forming section 8, and a cutting section 10.

When the production of the flavor rod 1 is started, the first sheet supply section 2 supplies a continuous slit-shaped flavor sheet 12 containing flavor components (first sheet supply step S1). The flavor sheet 12 has a thickness of 0.05 mm to 1 mm, more preferably 0.05 mm to 0.3 mm, and is made of plant material as a main raw material, and is processed by a wet paper making process, a casting process, a rolling extrusion process, a dry nonwoven fabric forming process, etc. It is then formed as a reconstituted sheet. The plant material preferably includes tobacco plants, and may also include herbaceous and herbal plants.

Additionally, a liquid as a functional agent is added to the flavor sheet 12. Functional agents include aerosol sources that aerosolize flavor components (in other words, aerosol formers, e.g., glycerin, PG), flavoring agents (e.g., menthol, vanillin), and other components (e.g., alkaloids, nicotine, nicotine salts). including one or more mixtures. Furthermore, a binder for binding the fibers of the flavor sheet 12, a filler to be placed between the fibers, and the like may be added to the flavor sheet 12. These functional agents can be dissolved or suspended in a solvent (for example, water, ethanol) and added to the flavor sheet 12, if necessary.

Binders include polysaccharides such as guar gum, gellan gum, carrageenan, alginate, and pectin, modified cellulose such as HPMC, HPC, and CMC, unmodified cellulose, modified starch, unmodified starch, and proteins such as collagen. can be mentioned. Examples of fillers include metal oxides such as calcium carbonate and magnesium hydroxide, bleaching agents, and unbleached wood pulp.

The flavor sheet 12 thus formed is fed out by a plurality of conveyance rollers 14 arranged in the first sheet supply section 2 and conveyed toward the sheet stacking section 6. A glue applicator 16 is arranged in the first sheet supply section 2 . Glue is applied from a glue applicator 16 to the circumferential surface of at least one conveyance roller 14, and the flavor sheet 12 is fed out by this conveyance roller 14, so that the glue is applied to an appropriate position in the width direction of the flavor sheet 12 (glue application). Cloth process S1).

The glue is at least one of modified cellulose, modified starch, guar gum, and gellan gum. In addition, the glue may be applied continuously over the longitudinal direction of the flavor sheet 12, or may be applied partially. On the other hand, when manufacturing of the flavor rod 1 is started, the second sheet supply section 4 supplies a continuous slit-shaped susceptor sheet 18 that heats the flavor sheet 12 by induction (second sheet supply step S2).

The susceptor sheet 18 has a thickness of 0.001 mm to 0.2 mm, more preferably 0.01 mm to 0.1 mm, and is a heating material that converts electrical energy into heat, such as a conductive material, a magnetic material, or a non-conductive material. One or more materials selected from each group of magnetic materials. Further, the susceptor sheet 18 includes a metal or a metal alloy, specifically, aluminum, gold, iron, nickel, cobalt, conductive carbon, graphite, ordinary carbon steel, stainless steel, ferritic stainless steel, copper, and including one or more materials selected from each group of bronzes.

The susceptor sheet 18 generates an induced current by being placed in an electromagnetic field, generates heat due to the electric resistance generated by the flow of the induced current, heats the flavor sheet 12 constituting the flavor rod 1, and releases the flavor components together with the aerosol. Let it evaporate. The susceptor sheet 18 thus formed is fed out by a plurality of conveyance rollers 20 arranged in the second sheet supply section 4 and conveyed toward the sheet stacking section 6.

Note that the glue applicator 16 may be disposed in the second sheet supply section 4 to apply the glue to appropriate locations on the susceptor sheet 18 instead of on the flavor sheet 12. Alternatively, glue applicators 16 may be disposed in both the first and second sheet supply sections 2 and 4 to apply glue to appropriate locations on both the flavor sheet 12 and the susceptor sheet 18.

FIG. 3 shows a side view of the sheet laminate 22 in the width direction X. The sheet stacking section 6 stacks the flavor sheet 12 and the susceptor sheet 18 to form a continuous sheet stack 22 (sheet stacking step S3). The flavor sheet 12 and the susceptor sheet 18 are stacked on top of each other in the sheet stacking section 6 with the flavor sheet 12 positioned on the upper side and shifted from each other in the width direction X, and a pair of conveyance rollers arranged in the sheet stacking section 6 24, and conveyed toward the molding section 8. As a result, the flavor sheet 12 and the susceptor sheet 18 are stacked on top of each other, and a sheet laminate 22 is formed which is adhered to each other with glue as needed.

FIG. 4 shows a top view of the forming device 26 arranged in the forming section 8. The forming section 8 uses the forming device 26 to form continuous flavor rods 1 using the flavor sheet 12 supplied in the first sheet supply step S1 and the susceptor sheet 18 supplied in the second sheet supply step S2. (molding step S4). Specifically, the molding device 26 includes a mandrel 28 having a hollow cylindrical shape or a solid cylindrical shape, and a support portion 30 that supports the base end of the mandrel 28.

The support section 30 rotates the mandrel 28 and moves the mandrel 28 intermittently forward and backward toward the cutting section 10. The forming device 26 configured in this manner displaces the sheet stack 22 formed in the sheet stacking step S3, that is, the flavor sheet 12 and the susceptor sheet 18, around the axis of the mandrel 28 and in the direction of the axis. A continuous cylindrical spiral tube 32 is formed by winding up the sheet in a spiral shape (sheet winding process P2).

More specifically, as the mandrel 28 rotates, the sheet stack 22 is wound around the mandrel 28 around the axis of the mandrel 28. At the same time, the mandrel 28 advances in the transport direction Y of the sheet stack 22 (the same direction as the axial direction of the mandrel 28 and the spiral tube 32). Thereby, the sheet laminate 22 is wound around the mandrel 28 while being displaced in the axial direction Y, and the spiral tube 32, that is, the continuous flavor rod 1 is formed.

An endless winding belt 34 is wound around the mandrel 28 at the starting point of the winding of the sheet stack 22 in a direction intersecting the axis of the mandrel 28. The winding belt 34 is also wound around belt rollers 36 arranged on both sides of the mandrel 28. As each belt roller 36 rotates, the winding belt 34 runs while pressing the sheet stack 22 against the circumferential surface of the mandrel 28. The winding belt 34 suppresses the sheet stack 22 from deviating from the mandrel 28 by pressing the sheet stack 22 against the mandrel 28.

5 shows a side view of the flavor rod 1, and FIG. 6 shows a longitudinal cross-sectional view of the flavor rod 1. As described above, the sheet laminate 22 is formed by overlapping the flavor sheets 12 with the flavor sheets 12 positioned on the upper side and shifted from each other in the width direction X. Thereby, the susceptor sheet 18 is positioned on the side of the outer peripheral surface of the flavor rod 1, that is, the spiral tube 32, and the seam 12a of the flavor sheet 12 in the axial direction Y and the seam 18a of the susceptor sheet 18 in the axial direction Y are aligned with the axis. It is positioned offset in direction Y.

In the glue application process S1, it is preferable to apply glue to the region between the seam 12a and the seam 18a in the axial direction Y of the flavor rod 1. As a result, peeling of the flavor sheet 12 and susceptor sheet 18 in the flavor rod 1 is suitably suppressed, and as shown in FIG. 6, a hollow flavor rod 1 having smooth inner and outer circumferential surfaces with no irregularities is formed. . The spiral tube 32 formed through the sheet winding process P2 is conveyed toward the cutting section 10.

As shown in FIG. 4, a knife 38 is disposed in the cutting section 10 near the end of the mandrel 28. The knife 38 intermittently moves toward and away from the mandrel 28, which moves forward and backward toward the cutting section 10 while rotating, so that the spiral tube 32 is cut along its circumferential direction near the end of the mandrel 28. As a result, the spiral tube 32 formed in the forming step S4, in other words, the continuous flavor rod 1, is cut into individual flavor rods 1 of a predetermined length in the cutting section 10 (cutting step S5), and the production of the flavor rod 1 is completed. finish.

As shown in FIG. 1, a filler 40 may be placed in the molding section 8. The filling device 40 places a filling containing a flavor component inside the spiral tube 32 (filling process P3). The filling device 40 places the filling inside the spiral tube 32, for example, at the timing when the spiral tube 32 is cut by the knife 38 and separated from the mandrel 28. Alternatively, when a hollow mandrel 28 is used, the filler 40 is placed near the starting point of winding the sheet laminate 22 around the mandrel 28.

In this case, the inside of the mandrel 28 is filled with the filling material in advance, and the filling material can be positioned inside the spiral tube 32 at the timing when the spiral tube 32 is detached from the mandrel 28. The filler is, for example, an aggregate of sheets containing flavor components, or fibers impregnated with flavor components. Thereby, a solid flavor rod 1 can be manufactured. The susceptor sheet 18 heats the filling together with the flavor sheet 12, and volatilizes more flavor components together with the aerosol.

FIG. 7 shows a cross-sectional view of the flavor suction article. This article 50 is formed by arranging a flavor producing segment 60, a support segment 70, and a filter segment 80 in their axial directions and connecting them with a mouthpiece lining paper 90. The flavor generating segment 60 is formed by arranging cap members 62 on both sides in the axial direction, arranging the flavor rod 1 in the space between each cap member 62, and covering the circumferential surface of each cap member 62 with a wrapper 92. be done. Each cap member 62 is preferably formed from a material that is breathable but has reduced filtration capabilities. The flavor rod 1 may be fixed to the inner peripheral surface of the wrapper 92 by gluing.

The support segment 70 is arranged to axially support the flavor producing segment 60 in the article 50 and to provide the desired axial length of the article 50. A center hole 72 is formed in the radial center of the support segment 70, and in the center hole 72, the flavor components volatilized in the flavor generation segment 60 are suitably cooled and aerosolized.

The support segment 70 is preferably formed from a material that is breathable but has a reduced filtration function. Note that the support segment 70 may be a paper tube. The filter segment 80, on the other hand, is formed from a filter material and removes taste-impairing components produced by the flavor producing segment 60.

As described above, the method for manufacturing the flavor rod 1 according to the embodiment includes the first sheet supplying step S1, the second sheet supplying step S2, the forming step S4, and the cutting step S5. In the forming step S4, in the sheet winding process P2, the flavor sheet 12 and the susceptor sheet 18 are wound into a continuous cylindrical spiral tube 32 in a spiral shape while being displaced in the direction of the axis of the mandrel 28. , that is, the flavor rod 1 is formed.

By winding up the flavor sheet 12 and the susceptor sheet 18 in a spiral, movement of the susceptor sheet 18 is suppressed, and variation in the manner of contact between the flavor sheet 12 and the susceptor sheet 18 is suppressed. As a result, fluctuations in the induced current generated in the susceptor sheet 18 are suppressed, and variations in heating distribution in the flavor sheet 12 are suppressed.

Further, in the sheet laminate 22, since the flavor sheet 12 and the susceptor sheet 18 are in surface contact over the entire area, the flavor sheet 12 can be quickly heated to a uniform temperature over the entire area by the susceptor sheet 18. can. Therefore, the article 50 using the flavor rod 1 manufactured by the manufacturing method of the embodiment can efficiently and quantitatively supply flavor components to the user.

In addition, the method for manufacturing the flavor rod 1 further includes the sheet lamination step S3 described above, and the sheet winding process P2 is performed after the sheet lamination step S3, and the spiral tube 32 is formed by the sheet lamination 22. Thereby, before performing the sheet winding process P2, the stacking mode of the sheet stack 22 can be adjusted in the sheet stacking step S3. Therefore, it is possible to manufacture various flavor rods 1 not limited to the laminated form shown in FIG. 6.

Furthermore, the above-described glue application process P1 may be performed in at least one of the first and second sheet supply steps S1 and S2. In this case, in the sheet stack 22, the susceptor sheet 18 can be fixed to the flavor sheet 12 even more reliably. Therefore, movement of the susceptor sheet 18 can be more effectively suppressed, and variations in the contact manner between the flavor sheet 12 and the susceptor sheet 18 can be further effectively suppressed.

Furthermore, in the glue application process P1, at least one of modified cellulose, modified starch, guar gum, and gellan gum is applied as a glue to at least one of the flavor sheet 12 and the susceptor sheet 18. Thereby, in the sheet stack 22, the susceptor sheet 18 can be reliably fixed to the flavor sheet 12.

Furthermore, in the molding step S4, the filling process P3 described above may be performed. In this case, since it becomes possible to manufacture solid flavor rods 1, the variety of flavor rods 1 is further improved. Further, by heating the filling material together with the flavor sheet 12 by the susceptor sheet 18, more flavor components can be volatilized together with the aerosol.

In addition, the first sheet supply step S1 supplies the flavor sheet 12 having a thickness of 0.05 mm to 1 mm. Further, in the second sheet supply step S2, the susceptor sheet 18 having a thickness of 0.001 mm to 0.2 mm is supplied. Thereby, while ensuring ease of molding the flavor sheet 12 and the susceptor sheet 18, the flavor sheet 12 can contain a sufficient flavor component, and the flavor sheet 12 can be sufficiently heated by the susceptor sheet 18.

This concludes the description of the embodiment, but the embodiment described above is not limited and can be modified in various ways without departing from the spirit. For example, the apparatus for manufacturing the flavor rod 1 described above shows one embodiment, and as long as the flavor rod 1 can be manufactured by the manufacturing method described above, the apparatus configuration is not limited to the content described. do not have.

Furthermore, in the manufacturing method described above, the sheet winding process P1 is performed after the sheet stacking step S3. However, the present invention is not limited to this, and the sheet winding process P1 may be performed together with the sheet stacking step S3. By simultaneously forming the sheet laminate 22 and forming the spiral tube 32 from the sheet laminate 22, the production speed of the flavor rod 1 can be increased.

Furthermore, in the sheet winding process P1 of the manufacturing method described above, the susceptor sheet 18 is positioned on the outer peripheral surface of the spiral tube 32. Such an arrangement is made possible by positioning the flavor sheet 12 on the upper side in the sheet stack section 6 to form a sheet stack 22, and the susceptor sheet 18 forms the flavor rod 1 that heats the flavor sheet 12 from the outside. Ru.

However, the present invention is not limited to this, and as shown in FIG. 8, the flavor sheet 12 may be positioned on the outer peripheral surface of the spiral tube 32 in the sheet winding process P1. Such an arrangement is possible by positioning the susceptor sheet 18 on the upper side in the sheet stacking section 6 to form a sheet stack 22, as shown in FIG. Thereby, the flavor rod 1 that heats the flavor sheet 12 from the inside by the susceptor sheet 18 is formed.

It is also possible to supply two flavor sheets 12 in the first sheet supply step S1. In this case, the sheet stacking step S3 positions the susceptor sheet 18 between each flavor sheet 12 in the sheet stack 22, as shown in FIG. As a result, it is possible to form a flavor rod 1 with a three-layer structure as shown in FIG. flavor components can be volatilized together with the aerosol. Note that the sheet laminate 22 may include three or more flavor sheets 12 or two or more susceptor sheets 18.

In addition, in the above-described manufacturing method, in the sheet winding process P2, the flavor sheet 12 and the susceptor sheet 18 are formed into a sheet laminate 22 and then spirally rolled up to create a two-layer structure or the structure described in the previous paragraph. A flavor rod 1 having a three-layer structure or more is molded. However, the present invention is not limited to this, and it is also possible to form the spiral tube 32, that is, the flavor rod 1, which has a partially one-layer structure.

FIG. 12 shows a top view of a forming device 26 for forming a flavor rod 1 having a partially single-layer structure. This forming device 26 is the same as the embodiment described above in that the flavor sheet 12 and the susceptor sheet 18 are wound up in a spiral shape around the axis of the mandrel 28 and displaced in the direction of the axis. However, in the case of this embodiment, the sheet stacking step S3 is not performed, and the flavor sheet 12 and the susceptor sheet 18 are individually supplied to the mandrel 28. Then, the flavor sheet 12 and the susceptor sheet 18 are "alternately" wound up in a spiral around the axis of the mandrel 28 and displaced in the direction of the axis to form a spiral tube 32.

FIG. 13 shows a side view of the flavor rod 1 molded by the molding device 26 of FIG. 8. This flavor rod 1 is positioned such that the joint 12a of the flavor sheet 12 in the axial direction Y and the joint 18a of the susceptor sheet 18 in the axial direction Y partially overlap in the axial direction Y. In the glue application process S1, it is preferable to apply glue to this overlapped portion.

As a result, the flavor sheet 12 and the susceptor sheet 18, which are each wound up in a spiral, are bonded with glue, so that peeling of the flavor sheet 12 and the susceptor sheet 18 in the flavor rod 1 can be suitably suppressed. Further, heat transfer from the susceptor sheet 18 to the flavor sheet 12 is preferably performed in the overlapped portion. Note that if the flavor sheet 12 and the susceptor sheet 18 are in contact with each other in the axial direction Y and sufficient heat transfer from the susceptor sheet 18 to the flavor sheet 12 is possible, the formation of an overlapping portion and the adhesive bonding in the overlapping portion are possible. is not necessarily necessary.

Moreover, the flavor rod 1 of the embodiment can be used not only in the article 50 described above but also in various ways. The article 50 comprising the flavor rod 1 and thus the flavor producing segment 60 may, for example, not include the filter segment 80, as shown in FIG. 14, or may not include the support segment 70, as shown in FIG. be. Even with articles 50 such as these, flavor components can be efficiently and quantitatively supplied from the flavor rod 1 to the user.

1 Flavor rod 12 Flavor sheet 18 Susceptor sheet 22 Sheet laminate 32 Spiral tube 50 Flavor suction article S1 First sheet supply step S2 Second sheet supply step S3 Sheet lamination step S4 Molding step S5 Cutting step P1 Glue application process P2 Sheet winding Process P3 Filling process Y Axial direction

Claims (12)

A method for manufacturing a flavor rod used in a flavor suction article, the method comprising:
a first sheet supplying step of supplying a slit-shaped continuous flavor sheet containing flavor components;
a second sheet supplying step of supplying a slit-shaped continuous susceptor sheet for induction heating the flavor sheet;
a molding step of molding the continuous flavor rod using the flavor sheet supplied in the first sheet supply step and the susceptor sheet supplied in the second sheet supply step;
a cutting step of cutting the continuous flavor rod formed in the shaping step into individual flavor rods;
In the forming step, a sheet winding process is performed to form a continuous cylindrical spiral tube in which the flavor sheet and the susceptor sheet are wound in a spiral shape around the axis of a mandrel and while being displaced in the direction of the axis. , a method for manufacturing flavor rods. The sheet winding process forms the spiral tube in which the flavor sheet and the susceptor sheet are alternately wound up in a spiral shape with the axis being the center and being displaced in the direction of the axis. Method for manufacturing flavor rods. further comprising a sheet laminating step of laminating the flavor sheet and the susceptor sheet to form a continuous sheet laminate,
2. The method of manufacturing a flavor rod according to claim 1, wherein the sheet winding process is performed after the sheet lamination step, and the spiral tube is formed by the sheet laminate. further comprising a sheet laminating step of laminating the flavor sheet and the susceptor sheet to form a continuous sheet laminate,
2. The method of manufacturing a flavor rod according to claim 1, wherein the sheet winding process is performed together with the sheet laminating step, and the spiral tube is formed by the sheet laminate. The method for manufacturing a flavor rod according to claim 3 or 4, wherein the sheet winding process positions the susceptor sheet on the side of the outer peripheral surface of the spiral tube. The method for producing a flavor rod according to claim 3, wherein the sheet winding process positions the flavor sheet on the outer peripheral surface of the spiral tube. The first sheet supplying step supplies two of the flavor sheets,
5. The method for producing a flavor rod according to claim 3, wherein the sheet lamination step positions the susceptor sheet between each of the flavor sheets in the sheet laminate. The flavor rod according to any one of claims 1 to 7, wherein at least one of the first and second sheet supplying steps includes a glue application process of applying glue to at least one of the flavor sheet and the susceptor sheet. manufacturing method. 9. The method of producing a flavor rod according to claim 8, wherein in the glue application process, at least one of modified cellulose, modified starch, guar gum, and gellan gum is applied as the glue to at least one of the flavor sheet and the susceptor sheet. Method. The method for manufacturing a flavor rod according to any one of claims 1 to 9, wherein the forming step includes a filling process in which a filler containing a flavor component is placed inside the spiral tube. The method for manufacturing a flavor rod according to any one of claims 1 to 10, wherein the first sheet supplying step supplies the flavor sheet having a thickness of 0.05 mm to 1 mm. The method for manufacturing a flavor rod according to any one of claims 1 to 11, wherein the second sheet supplying step supplies the susceptor sheet having a thickness of 0.001 mm to 0.2 mm.

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