WO2024127576A1 - Flavor-generating article and flavor inhalation system - Google Patents

Abstract

Provided is a flavor-generating article comprising: a flavor source having a hole that extends in the longitudinal direction; and a non-flavor source sheet which supports the flavor source and which is provided on the outer circumferential surface or the inner surface, which defines the hole, of the flavor source.

Description

Flavor generating article and flavor inhalation system

This disclosure relates to a flavor generating article and a flavor inhalation system.

　Conventionally, there are known flavor generating products for inhaling flavors and the like without burning materials (for example, Patent Document 1 and Patent Document 2). Among such flavor generating products, there is one that is heated from the outside by a heater between hollow cylinders (see Patent Document 3).

International Publication No. 2020/002165 International Publication No. 2020/007879 JP 2018-52251 A

One of the objects of the present invention is to provide a flavor generating article and a flavor inhalation system having a new structure.

The flavor-generating article has a flavor source having a hole extending in the longitudinal direction, and a non-flavor source sheet that is provided on the outer peripheral surface of the flavor source or on the inner surface that defines the hole and supports the flavor source.

The non-flavor source sheet may be provided on the inner surface of the flavor source that defines the hole.

The non-flavor source sheet may be breathable.

The non-flavor source sheet may have ventilation holes or ventilation slits.

The flavor-generating article may have a sheet member that surrounds the flavor source and the non-flavor source sheet.

The flavor source may be adhered to the sheet member.

An air flow path may be provided between the outer peripheral surface of the flavor source and the sheet member.

The flavor source may have a recess extending in the longitudinal direction on its outer peripheral surface.

A spacer may be provided between the flavor source and the sheet member.

The non-flavor source sheet may be provided on the outer peripheral surface of the flavor source.

The flavor-generating article may have a stopper upstream of the flavor source that prevents the flavor source from falling out of the flavor-generating article.

The flavor source may include one or more flavor source sheets rolled into a cylindrical shape.

The flavor inhalation system includes the flavor generating article and a flavor inhaler having a heating unit that heats the flavor source of the flavor generating article.

1 is a schematic cross-sectional side view of a flavor inhalation system including a flavor generating article according to an embodiment of the present invention. 1 is a schematic cross-sectional side view of a flavor inhalation system including a flavor generating article according to another embodiment. 1 is a schematic cross-sectional side view of a flavor generating article. 1 is an enlarged schematic cross-sectional view of an example of a flavor generating article having a gap between a flavor source and a sheet member. 13 is an enlarged schematic cross-sectional view of another example of a flavor generating article having a gap between a flavor source and a sheet member. FIG. FIG. 2 is an enlarged schematic cross-sectional view of another example of a flavor generating article. FIG. 2 is an enlarged schematic cross-sectional view of another example of a flavor generating article.

Below, an embodiment of the present invention will be described with reference to the drawings. In the drawings described below, identical or corresponding components will be given the same reference numerals and duplicated explanations will be omitted. In this specification, the "longitudinal direction" refers to the longitudinal direction of the flavor generating article, in other words, the direction in which the flavor generating article is inserted into the flavor inhaler. In addition, in this specification, the "transverse direction" or "radial direction" refers to the direction perpendicular to the longitudinal direction.

1 is a schematic side cross-sectional view of a flavor inhalation system including a flavor generating article according to this embodiment. As shown in FIG. 1, the flavor inhalation system 10 according to this embodiment includes a flavor generating article 20 and a flavor inhaler 100 having a heater 122 (corresponding to an example of a heating unit) described later. The flavor inhaler 100 is preferably a portable device or a handheld device. As shown in FIG. 1, the flavor inhaler 100 includes a battery 102, a PCB (Printed Circuit Board) 104, a housing 110, and a heating unit 120. The flavor generating article 20 includes a flavor source 50 that is heated by the flavor inhaler 100. The detailed configuration of the flavor generating article 20 will be described later.

The flavor inhaler 100 is configured to atomize the flavor or aerosol source contained in the flavor source 50 of the flavor generating article 20. The flavor source 50 constitutes a part of the flavor generating article 20, which has a columnar shape extending, for example, along the longitudinal direction. The flavor generating article 20 may be, for example, a tobacco stick in which the flavor source 50 contains tobacco. The battery 102 stores power used by the flavor inhaler 100. For example, the battery 102 is a lithium ion battery. The battery 102 may be rechargeable by an external power source.

The PCB 104 is configured with a CPU, memory, etc., and controls the operation of the flavor inhaler 100. Specifically, the PCB 104 is configured to supply power from the battery 102 to the heater 122 of the heating unit 120. For example, the PCB 104 starts heating the flavor source 50 in response to a user operation on an input device such as a push button or slide switch (not shown), and stops heating the flavor source 50 after a certain period of time has passed. If the number of puffing actions by the user exceeds a certain value, the PCB 104 may stop heating the flavor source 50 even before a certain period of time has passed since heating of the flavor source 50 started. For example, the puffing action is detected by a sensor (not shown).

Alternatively, the PCB 104 may start heating the flavor source 50 in response to the start of the puffing action, and may end heating the flavor source 50 in response to the end of the puffing action. The PCB 104 may end heating the flavor source 50 even before the end of the puffing action, if a certain time has elapsed since the start of the puffing action. In this embodiment, the PCB 104 is disposed between the battery 102 and the heating unit 120.

In the illustrated example, the flavor inhaler 100 is configured to receive a stick-shaped flavor-generating article 20. Also, as illustrated, the battery 102, PCB 104, and heating unit 120 can be arranged in a direction in which the flavor-generating article 20 is inserted into the flavor inhaler 100. The housing 110 is a housing that houses the battery 102, PCB 104, and heating unit 120.

The heating unit 120 has a heater 122 and a chamber 124. The heater 122 is arranged on the inner surface of the chamber 124 and is configured to contact and heat the flavor source 50 of the flavor generating article 20 inserted into the chamber 124. The chamber 124 is configured to accommodate at least the flavor source 50 of the flavor generating article 20. In the illustrated example, the heater 122 is arranged to be wrapped around the outer surface of the peripheral wall of the chamber 124. In order to efficiently transfer the heat of the heater 122 to the flavor source 50 of the flavor generating article 20, the chamber 124 is preferably formed from a metal with good thermal conductivity such as stainless steel, carbon, or the like. In order to suppress the transfer of the heat of the heater 122 to the outside of the flavor inhaler 100, it is preferable to provide a heat insulating material on the outer periphery of the heater 122. The housing 110 may have a function of insulating heat from the heater 122.

The heater 122 may have a resistive heating element that generates heat by power from the battery 102, for example. The heater 122 may be induction heated by an induction coil (not shown). The chamber 124 may be formed of a conductive or magnetic material, preferably a material having conductivity and magnetism, and the chamber 124 may function as a heater. In this case, the heater 122 may be omitted. In addition, when the flavor inhaler 100 has an induction coil, the chamber 124 may be used as a heater by forming at least a part of the peripheral wall of the chamber 124 from a conductive or magnetic material, or preferably a material having conductivity and magnetism. In that case, the heater 122 may be omitted. That is, the flavor inhaler 100 shown in FIG. 1 is a peripheral heating type device that heats the flavor source 50 of the flavor generating article 20 from the periphery, and any peripheral heating type heater may be adopted.

The flavor inhaler 100 may have a thermocouple or a radiation thermometer configured to detect the temperature at any location of the flavor inhaler 100, such as within the chamber 124, in order to control the power supplied to the heater 122. The PCB 104 may control the power supplied to the heater 122, for example, based on the detection data of a resistance temperature detector, a thermocouple, or a radiation thermometer. Alternatively, if the heater 122 has a resistive heating element, the PCB 104 may control the power supplied to the heater 122 based on the temperature resistance coefficient of the heater 122.

2 is a schematic side cross-sectional view of a flavor inhalation system 10 including a flavor generating article according to another embodiment. In the example shown in FIG. 2, the heating method is different from that of the flavor inhalation system 10 shown in FIG. 1. Specifically, as shown in FIG. 2, the heating unit 120 of the flavor inhaler 100 has a chamber 124, a heater 126 (corresponding to an example of a heating section), and a heater mount 128. The heater 126 has a shape that can be inserted into the first hole 51 of the flavor source 50, and is configured to directly or indirectly contact the flavor source 50 when inserted into the first hole 51. Therefore, the heater 126 can heat the flavor source 50 from the inside. The heater mount 128 supports a part of the heater 126. In the illustrated example, the heater 126 has an approximately pin shape, but is not limited thereto, and may have any shape that can be inserted into the first hole 51, such as a blade shape.

The heater 126 may have a resistive heating element that generates heat by power from the battery 102, for example. The heater 126 may also be inductively heated by an induction coil (not shown). That is, the flavor inhaler 100 shown in FIG. 2 is an internally heated device that heats the flavor source 50 of the flavor generating article 20 from the inside, and any internally heated heater may be employed. The chamber 124 may be formed of a conductive or magnetic material, and may preferably be formed of a material that is conductive and magnetic, and the chamber 124 may function as a heater. In that case, the chamber 124 may also function as a heater.

3 is a schematic side cross-sectional view of a flavor generating article. The flavor generating article 20 shown in FIG. 3 can be used in at least one of the flavor inhalers 100 shown in FIG. 1 and FIG. 2. As shown in FIG. 3, in this embodiment, the flavor generating article 20 can have a flavor source 50 and a non-flavor source sheet 80. The flavor source 50 has a first hole 51 extending in the longitudinal direction. The non-flavor source sheet 80 is provided on the outer peripheral surface of the flavor source 50 or on the inner surface 53 that defines the first hole 51. According to this embodiment, the flavor source 50 can be reinforced with the non-flavor source sheet 80, which makes it easier to maintain the shape of the flavor source 50 having the first hole 51 and makes it easier to handle the flavor generating article 20.

In the example shown in FIG. 3, the non-flavor source sheet 80 is provided on the inner surface 53 of the flavor source 50 that defines the first hole 51. In this case, the flavor source 50 is supported from the inside by the non-flavor source sheet 80, so that when the flavor source 50 is heated from the outside by the flavor inhaler 100 shown in FIG. 1, the non-flavor source sheet 80 can be prevented from reducing the heating efficiency. Furthermore, when the flavor source 50 is heated from the inside by the flavor inhaler 100 shown in FIG. 2, the heater 126 and the non-flavor source sheet 80 come into contact with each other, preventing the heater 126 from coming into direct contact with the flavor source 50, making it difficult for the components of the heated flavor source 50 to adhere to the heater 126.

The flavor generating article 20 shown in FIG. 3 further includes a filter 30, a hollow filter 40, and a stopper 60. In the flavor generating article 20, the stopper 60, the flavor source 50, the hollow filter 40, and the filter 30 are arranged adjacent to each other in this order from the tip side in the insertion direction into the chamber 124 of the flavor inhalation system 10 shown in FIG. 1 or FIG. 2. Note that the flavor generating article 20 only needs to have at least the flavor source 50 and the non-flavor source sheet 80, and other configurations may be omitted as appropriate. The airflow resistance of the flavor generating article 20 is preferably 40 mmH ₂ O or more and 120 mmH ₂ O or less. This allows the user to enjoy a comfortable inhalation experience. In addition, since the airflow resistance is not too high, undesired filtration of the aerosol can be suppressed. Note that in this specification, the term "filter" is not limited to a member that filters some object, but includes any breathable member. Specifically, for example, the "filter" includes a breathable member having one or more communicating holes or one or more grooves or notches, such as the hollow filter 40. Furthermore, the material forming the "filter" may be a porous material that is breathable by itself, or may be a material that is not breathable by itself (for example, glass, ceramic, cellulose molding, etc.).

The filter 30 may be, for example, a paper filter or an acetate filter. The hollow filter 40 is located closer to the mouth (downstream) than the flavor source 50. The hollow filter 40 has, for example, one or more hollow channels 40a and a packed layer 40b that defines the hollow channels 40a. The packed layer 40b has a high fiber packing density, so that when inhaling, air, flavor, or aerosol flows mostly through the hollow channels 40a and hardly through the packed layer 40b. The vapor or aerosol generated in the flavor source 50 is cooled by passing through the hollow channel 40a and reaches the user's mouth. In the flavor generating article 20, when it is desired to reduce the loss of aerosol components due to filtration in the filter 30, shortening the length of the filter 30 and replacing it with the hollow filter 40 is effective for increasing the amount of vapor or aerosol delivered. The hollow filter 40 may be formed of, for example, paper, acetate, or the like.

The stopper 60 is disposed upstream of the flavor source 50 and prevents the flavor source 50 from falling off the flavor generating article 20. The stopper 60 may be disposed so as to be in direct contact with the flavor source 50 as shown in FIG. 2, or another member may be interposed between the stopper 60 and the flavor source 50. The stopper 60 may be, for example, a paper filter, a molded filter, or an acetate filter. As shown in FIG. 3, the stopper 60 is preferably solid. In this case, the flavor source 50 is also prevented from being exposed from the flavor generating article 20, so that the user can be prevented from directly touching the heated flavor source 50. Without being limited thereto, the stopper 60 may be hollow. Specifically, for example, the stopper 60 may have a through hole extending in the longitudinal direction.

As shown in FIG. 3, the stopper 60 may have an air vent 61 that communicates with its outer circumferential surface. This allows external air to flow into the stopper 60 through the air vent 61, so that the flavor generated in the flavor source 50 can be delivered to the user more efficiently. The stopper 60 may also have a number of grooves extending in the longitudinal direction on its outer circumferential surface. In this case, a gap is formed between the outer circumferential surface of the stopper 60 and the sheet member 70, which communicates the flavor source 50 with the outside of the flavor generating article 20. This allows external air to flow into the flavor source 50 through the gap, so that the flavor generated in the flavor source 50 can be delivered to the user more efficiently.

The flavor source 50 may be, for example, a non-tobacco sheet such as a nonwoven fabric, a tobacco sheet, or a tobacco molded body. When the flavor source 50 is a tobacco sheet, specifically, a paper-formed sheet of tobacco leaves, a cast sheet of tobacco leaves, a rolled sheet of tobacco leaves, or the like may be used as the flavor source 50. The flavor source 50 may be a non-tobacco or tobacco block-shaped body having at least a first hole 51. The flavor source 50 may further include an aerosol source. The type of the aerosol source is not particularly limited, and various extracts from natural products and/or their constituents may be selected depending on the application. The aerosol source is preferably a polyhydric alcohol, and may be, for example, glycerin, propylene glycol, triacetin, 1,3-butanediol, or a mixture thereof. The amount of the flavor source 50 to be filled may be, for example, 100 mg or more and 350 mg or less, and preferably 120 mg or more and 250 mg or less.

The surface area of the flavor source 50 (the surface area of the flavor source 50 that contributes to aerosol generation) is preferably 150 ^mm2 or more and ⁴⁰⁰⁰ mm2 or less. The flavor source 50 may be composed of tobacco leaves in a strand form. In this case, the width of the tobacco leaves in a strand form is preferably 1 mm or less, and more preferably 0.5 mm or less.

The flavor source 50 may carry a flavoring. The type of flavoring is not particularly limited, and from the viewpoint of imparting a good flavor sensation, the following may be used: acetanisole, acetophenone, acetylpyrazine, 2-acetylthiazole, alfalfa extract, amyl alcohol, amyl butyrate, trans-anethole, star anise oil, apple juice, Peru balsam oil, beeswax absolute, benzaldehyde, benzoin resinoid, benzyl alcohol, benzyl benzoate, benzyl phenylacetate, benzyl propionate, 2,3-butanedione, 2-butanol, butyl butyrate, butyric acid, caramel, cardamom oil, carob absolute, β-carotene, carrot juice, L-carnitine, glyceryl stearate ... Rubone, β-caryophyllene, cassia bark oil, cedarwood oil, celery seed oil, chamomile oil, cinnamaldehyde, cinnamic acid, cinnamyl alcohol, cinnamyl cinnamate, citronella oil, DL-citronellol, clary sage extract, cocoa, coffee, konjac oil, coriander oil, cuminaldehyde, davana oil, δ-decalactone, γ-decalactone, decanoic acid, dill herb oil, 3,4-dimethyl-1,2-cyclopentanedione, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, 3,7-dimethyl-6-octenoic acid, 2,3-dimethylpyrazine, 2,5-dimethyl Pyrazine, 2,6-dimethylpyrazine, ethyl 2-methylbutyrate, ethyl acetate, ethyl butyrate, ethyl hexanoate, ethyl isovalerate, ethyl lactate, ethyl laurate, ethyl levulinate, ethyl maltol, ethyl octanoate, ethyl oleate, ethyl palmitate, ethyl phenylacetate, ethyl propionate, ethyl stearate, ethyl valerate, ethyl vanillin, ethyl vanillin glucoside, 2-ethyl-3,(5 or 6)-dimethylpyrazine, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, 2-ethyl-3-methylpyrazine, eucalyptol, fenugreek absolute, genea Absolute, Gentian Root Infusion, Geraniol, Geranyl Acetate, Grape Juice, Guaiacol, Guava Extract, Gamma-Heptalactone, Gamma-Hexalactone, Hexanoic Acid, Cis-3-Hexene-1-ol, Hexyl Acetate, Hexyl Alcohol, Phenylhexyl Acetate, Honey, 4-Hydroxy-3-Pentenoic Acid Lactone, 4-Hydroxy-4-(3-Hydroxy-1-butenyl)-3,5,5-Trimethyl-2-Cyclohexen-1-one, 4-(Para-Hydroxyphenyl)-2-Butanone, Sodium 4-Hydroxyundecanoate, Immortelle Absolute, Beta-Ionone, Isoamyl Acetate , Isoamyl butyrate, Isoamyl phenylacetate, Isobutyl acetate, Isobutyl phenylacetate, Jasmine absolute, Cola nut tincture, Labdanum oil, Lemon terpeneless oil, Licorice extract, Linalool, Linalyl acetate, Lovage root oil, Maltol, Maple syrup, Menthol, Menthone, L-menthyl acetate, Paramethoxybenzaldehyde, Methyl 2-pyrrolyl ketone, Methyl anthranilate, Methyl phenylacetate, Methyl salicylate, 4'-Methylacetophenone, Methylcyclopentenolone, 3-Methylvaleric acid, Mimosa absolute, Honey fruit, Myristic acid, Nerol, Nero Lidol, γ-nonalactone, nutmeg oil, δ-octalactone, octanal, octanoic acid, orange flower oil, orange oil, orris root oil, palmitic acid, ω-pentadecalactone, peppermint oil, petitgrain Paraguay oil, phenethyl alcohol, phenethyl phenylacetate, phenylacetic acid, piperonal, plum extract, propenyl guaethol, propyl acetate, 3-propylidenephthalide, prune juice, pyruvic acid, raisin extract, rose oil, rum, sage oil, sandalwood oil, spearmint oil, styrax absolute, marigold oil, tea distillate, α-tetrahydrocanthus erythropoietin ... Lupineol, terpinyl acetate, 5,6,7,8-tetrahydroquinoxaline, 1,5,5,9-tetramethyl-13-oxacyclo(8.3.0.0(4.9))tridecane, 2,3,5,6-tetramethylpyrazine, thyme oil, tomato extract, 2-tridecanone, triethyl citrate, 4-(2,6,6-trimethyl-1-cyclohexenyl)2-buten-4-one, 2,6,6-trimethyl-2-cyclohexene-1,4-dione, 4-(2,6,6-trimethyl-1,3-cyclohexadienyl)2-buten-4-one, 2,3,5-trimethylpyrazine, γ-undecalactone, γ-valerolactone At least one of the following may be selected: vanilla extract, vanillin, veratraldehyde, violet leaf absolute, N-ethyl-p-menthane-3-carboxamide (WS-3), ethyl-2-(p-menthane-3-carboxamide) acetate (WS-5), sugar (sucrose, fructose, etc.), cocoa powder, carob powder, coriander powder, licorice powder, orange peel powder, rose pip powder, chamomile flower powder, lemon verbena powder, peppermint powder, leaf powder, spearmint powder, black tea powder, natural plant flavors (e.g., jasmine oil, lemon oil, vetiver oil, lovage oil), and esters.

In this embodiment, as shown in FIG. 3, the flavor source 50 has a first hole 51 extending in the longitudinal direction. The first hole 51 may penetrate the flavor source 50 as shown in FIG. 3, or may be a blind hole (or a recess) that stops halfway in the longitudinal direction. In this embodiment, as shown in FIG. 3, the non-flavor source sheet 80 may be a cylindrical sheet that covers only the inner surface 53 that defines the first hole 51 of the flavor source 50. In this case, the first hole 51 is located inside the non-flavor source sheet 80. Not limited to this, the non-flavor source sheet 80 may have any shape that can be placed in contact with the inner surface 53 of the flavor source 50 so that the first hole 51 is maintained. For example, the non-flavor source sheet 80 may be a cup-shaped sheet that closes the first hole 51, which is a through hole. Furthermore, when the first hole 51 is a blind hole, the non-flavor source sheet 80 may be a cup-shaped sheet that covers the bottom of the blind hole.

In another embodiment, the flavor source 50 may have a closing member that closes the first hole 51 to prevent air from flowing through the first hole 51. The above-mentioned cup-shaped sheet may function as this closing member. The flavor source 50 may also have a filter or the like that is filled into the first hole 51 and has a higher airflow resistance than the flavor source 50. In this case, the filter or the like makes it easier for air to flow through the flavor source 50 than through the first hole 51.

As shown in FIG. 3, the non-flavor source sheet 80 is preferably provided over the entire length of the flavor source 50 in the longitudinal direction. In this case, the non-flavor source sheet 80 can support and protect the flavor source 50 over its entire length. Without being limited to this, the non-flavor source sheet 80 may be provided on only a portion of the flavor source 50 in the longitudinal direction. The surface of the non-flavor source sheet 80 may be coated with, for example, calcium carbonate, shellac, or a glass-based coating to suppress absorption of tobacco components or aerosol sources that may be contained in the flavor source 50.

As shown in FIG. 3, the flavor source 50 may have a second hole 54 that connects the first hole 51 with the outer peripheral surface of the flavor source 50. In this case, outside air can flow into the first hole 51 through the second hole 54 of the flavor source 50, so that the flavor generated in the flavor source 50 can be delivered to the user more efficiently. When a non-flavor source sheet 80 is provided on the inner surface 53 of the flavor source 50 as shown in FIG. 3, it is preferable that the non-flavor source sheet 80 has breathability, as described below.

The flavor source 50 preferably includes one or more flavor source sheets rolled into a cylindrical shape. This allows the flavor source 50 having the first hole 51 to be easily produced. When the flavor source 50 includes one or more flavor source sheets, it is preferable that the flavor source sheets are subjected to a surface area increasing treatment. This allows the surface area of the flavor source sheet to be increased compared to when the surface area increasing treatment is not performed, so that the flavor can be generated efficiently. Here, the surface area increasing treatment may include, for example, a crimping treatment, an embossing treatment, a punching treatment, etc. When the flavor source sheet is subjected to a crimping treatment or an embossing treatment, gaps through which air can pass are formed due to the unevenness of the surface of the flavor source sheet, so that the flavor generated in the flavor source 50 can be delivered to the user more efficiently. The flavor source 50 may be formed into a cylindrical shape by spirally rolling the flavor source sheet. The air permeability of the flavor source 50 is preferably greater than 0 CU, and more preferably greater than 500 CU. The air permeability here is measured in accordance with ISO 2965:1997.

As shown in FIG. 3, it is preferable that the flavor generating article 20 further includes a sheet member 70 that surrounds the outer periphery of the flavor source 50 and the non-flavor source sheet 80. This prevents the outer periphery of the flavor source 50 from being exposed. If necessary, the sheet member 70 can be used to integrally join the flavor source 50 with other elements constituting the flavor generating article 20, such as the filter 30, hollow filter 40, and stopper 60. The sheet member 70 may surround only the flavor source 50. In this case, the flavor source 50 and other elements constituting the flavor generating article 20 can be integrally joined with tipping paper or the like. The sheet member 70 may be made of a non-tobacco material.

It is preferable that the sheet member 70 has one or more holes penetrating between its inner surface and its outer peripheral surface. This allows external air to pass through the holes in the sheet member 70 and flow into the flavor-generating article 20, so that the flavor generated in the flavor source 50 can be delivered to the user more efficiently. The above-mentioned holes that the sheet member 70 may have may be provided, for example, at a position that overlaps with the filter 30, the filling layer 40b, the flavor source 50, or the stopper 60 in the axial direction. If a hole extending in the radial direction is formed in the filter 30, the above-mentioned holes may be provided so as to communicate with this hole. Note that the filter 30 does not need to have a hole extending in the radial direction, and in this case, the hole may be provided only in the sheet member 70. Also, if a through hole extending in the radial direction is formed in the filling layer 40b, the above-mentioned holes may be provided so as to communicate with this through hole. Note that the filling layer 40b does not need to have a through hole extending in the radial direction, and in this case, the hole may be provided only in the sheet member 70. The above-mentioned hole may be provided on the upstream side or downstream side of the flavor source 50, or so as to communicate with the second hole 54. The flavor source 50 may not have the second hole 54, and in this case, the hole may be provided only in the sheet member 70. The above-mentioned hole may be provided so as to communicate with the ventilation hole 61 of the stopper 60. The ventilation hole 61 may not be provided in the stopper 60, and in this case, the hole may be provided only in the sheet member 70. Even if the breathability of the stopper 60 is low or the stopper 60 is pressed against the chamber 124, making it difficult to take in outside air from the end face of the stopper 60, for example, by forming through holes extending in the radial direction in the filling layer 40b and the sheet member 70, the flavor or aerosol generated in the flavor source 50 can be delivered toward the filter 30 by the outside air flowing in from the filling layer 40b. Alternatively, for example, a flow path (gap) can be provided between the sheet member 70 and the flavor source 50, and holes communicating with this flow path can be provided in the sheet member 70, allowing outside air to flow into the flow path and delivering the flavor or aerosol generated in the flavor source 50 toward the filter 30. This embodiment is particularly useful when a gap G2 (see FIG. 4, etc.) is provided between the sheet member 70 and the flavor source 50, which will be described later.

The flavor source 50 may come into contact with the sheet member 70. The flavor source 50 is preferably adhered to the sheet member 70. Specifically, the outer peripheral surface of the flavor source 50 and the inner peripheral surface of the sheet member 70 are preferably adhered to each other with an adhesive or the like. This can prevent the flavor source 50 from moving relative to the sheet member 70, so that the position of the flavor source 50 can be suppressed from shifting. In this case, the raw materials including the tobacco leaves and binder that constitute the flavor source 50 may be thinly cast on the sheet member 70, and the tobacco leaves may then be dried to create a cast sheet on the sheet member 70. Alternatively, the raw materials including the tobacco leaves and binder that constitute the flavor source 50 may be thinly compressed by applying pressure, and the tobacco leaves may then be dried to create a rolled sheet on the sheet member 70.

The flavor source 50 does not have to be adhered to the sheet member 70. Also, the flavor source 50 does not have to be in contact with the sheet member 70. In these cases, for example, the flavor source 50 can be sandwiched between the hollow filter 40 and the stopper 60 to fix its position.

The portion where the flavor source 50 and the sheet member 70 are not in contact with each other, i.e., the gap between the flavor source 50 and the sheet member 70, can be a flow path for the air flowing in from the stopper 60. That is, in this case, an air flow path is provided between the outer peripheral surface of the flavor source 50 and the sheet member 70. This allows the vapor or aerosol generated by the flavor source 50 to pass through this air flow path and be delivered to the user. FIG. 4 is an enlarged schematic cross-sectional view of an example of a flavor generating article 20 having a gap between the flavor source 50 and the sheet member 70. Specifically, FIG. 4 discloses FIG. 4(a) showing a vertical cross section of the flavor generating article 20, and FIG. 4(b) showing a cross section of the flavor generating article 20 in the arrow A-A shown in FIG. 4(a). As shown in FIG. 4, the flavor generating article 20 has a gap G2 between the flavor source 50 and the sheet member 70. Also, as shown in FIG. 4(b), in this example, the flavor source 50 has a recess 50c extending in the longitudinal direction on its outer peripheral surface. In the illustrated example, multiple recesses 50c are provided at approximately equal intervals in the circumferential direction. This forms a gap G2 between the flavor source 50 and the sheet member 70, and this gap G2 can function as an air flow path. The outer peripheral surface of the flavor generating article 20 on which the recesses 50c are not formed is in contact with the sheet member 70. This outer peripheral surface may or may not be bonded to the sheet member 70.

As shown in FIG. 4, the inner diameter of the filling layer 40b may be larger than the examples shown in FIG. 1 to FIG. 3. Specifically, the inner diameter of the filling layer 40b may be larger than the minimum outer diameter of the flavor source 50 (i.e., the outer diameter of the portion where the recess 50c is formed). This allows the air that passes through the gap G2 between the flavor source 50 and the sheet member 70 to flow into the hollow channel 40a without being hindered by the filling layer 40b. In the example shown in FIG. 4, a plurality of substantially linear recesses 50c are formed on the outer peripheral surface of the flavor source 50, but this is not limited thereto. For example, in order to form a gap between the flavor source 50 and the sheet member 70, a protrusion of any shape may be formed on the outer peripheral surface of the flavor source 50. As a result, the protrusion of the flavor source 50 comes into contact with the sheet member 70, and a gap (recess) extending in the longitudinal direction is formed between the flavor source 50 and the sheet member 70, and this gap can become a flow path for the air that flows in from the stopper 60. In addition, a spiral recess 50c may be formed on the outer peripheral surface of the flavor source 50.

5 is an enlarged schematic cross-sectional view of another example of the flavor generating article 20 having a gap between the flavor source 50 and the sheet member 70. Specifically, FIG. 5 discloses FIG. 5(a) showing a longitudinal section of the flavor generating article 20 and FIG. 5(b) showing a cross-section of the flavor generating article 20 taken along the line B-B shown in FIG. 5(a). The flavor generating article 20 shown in FIG. 5 differs from the flavor generating article 20 shown in FIG. 4 in that the outer surface of the flavor source 50 is not surface-treated with a recess 50c or the like, and a spacer 84 is provided between the flavor source 50 and the sheet member 70. In the example shown in FIG. 5, the spacer 84 is disposed on the upstream side of the flavor source 50 in the longitudinal direction (at a position where it contacts the stopper 60), but is not limited thereto, and the longitudinal position of the spacer 84 is arbitrary as long as it is between the flavor source 50 and the sheet member 70. The spacer 84 forms a gap G2 between the flavor source 50 and the sheet member 70, and this gap G2 can function as an air flow path.

The spacers 84 may be made of an air-permeable material or an air-impermeable material. In the example shown in FIG. 5, four spacers 84 are arranged at approximately equal intervals along the outer periphery of the flavor source 50, but the number of spacers 84 is not limited to this, and the circumferential positions of the spacers 84 are also arbitrary. The spacers 84 may be arranged around the entire circumference of the flavor source 50. That is, an annular spacer 84 may be arranged to surround the flavor source 50. In this case, it is preferable that the spacers 84 are made of an air-permeable material. A spacer 84 having a longitudinally extending recess or groove formed on its surface may be arranged on the outer periphery of the flavor source 50. In this case, the recess or groove formed in the spacer 84 may also function as an air flow path.

In the example shown in Figures 4 and 5, a recess 50c or a spacer 84 was required to form the gap G2. However, the present invention is not limited to this, and for example, the sheet member 70 may be processed to increase its surface area (half-cut, crease processing, shrink processing, embossing processing), thereby forming unevenness in the sheet member 70, thereby forming the gap G2 between the flavor source 50 and the sheet member 70. In addition, in the example shown in Figures 4 and 5, the non-flavor source sheet 80 may be breathable, and may have ventilation holes or slits as shown in Figure 6 described below.

In the example shown in Figures 5 and 6, the vapor or aerosol generated in the flavor source 50 passes through the inside of the flavor source 50 or through the gap G2, reaches the hollow channel 40a, and is delivered to the user. Also, if the non-flavor source sheet 80 is breathable, the vapor or aerosol generated in the flavor source 50 passes through the non-flavor source sheet 80 and the first hole 51, reaches the hollow channel 40a, and is delivered to the user.

FIG. 6 is an enlarged schematic cross-sectional view of another example of the flavor generating article 20. Specifically, FIG. 6 discloses FIG. 6(a) showing a longitudinal section of the flavor generating article 20, and FIG. 6(b) showing a section of the flavor generating article 20 taken along the arrows C-C shown in FIG. 6(a). In the example shown in FIG. 6, the non-flavor source sheet 80 of the flavor generating article 20 is breathable. Specifically, the non-flavor source sheet 80 preferably has a ventilation hole or ventilation slit. In this case, the steam or aerosol generated by the flavor source 50 can pass through the ventilation hole or ventilation slit of the non-flavor source sheet 80, so that an increase in ventilation resistance due to the use of the non-flavor source sheet 80 can be suppressed.

The non-flavor source sheet 80 may be formed of paper, a resin film, or the like. Specifically, the non-flavor source sheet 80 may include, for example, an air-permeable sheet such as paper or a resin film having a ventilation hole or ventilation slit. The air permeability of the non-flavor source sheet 80 is preferably greater than 0 CU, and more preferably greater than or equal to 500 CU. The air permeability here is measured in accordance with ISO 2965:1997. In the example shown in FIG. 6, the non-flavor source sheet 80 is provided on the inner surface 53 that defines the first hole 51, so that the vapor or aerosol generated in the flavor source 50 can pass through the ventilation hole or ventilation slit of the non-flavor source sheet 80 and be delivered to the user through the first hole 51. In the example shown in FIG. 6, the non-flavor source sheet 80 has a plurality of ventilation holes 80a. The plurality of ventilation holes 80a are formed to penetrate the non-flavor source sheet 80 in the radial direction. In addition, the multiple ventilation holes 80a may be meshes when the non-flavor source sheet 80 is made of mesh.

The flavor generating article 20 shown in FIG. 6 can be manufactured by attaching a non-flavor source sheet 80 to the sheet material constituting the flavor source 50, and rolling the non-flavor source sheet 80 and the flavor source 50 together so that the non-flavor source sheet 80 is on the inside. Alternatively, the flavor generating article 20 shown in FIG. 6 can be manufactured by wrapping the sheet material constituting the flavor source 50 around the outer peripheral surface of the tubular non-flavor source sheet 80. In the example shown in FIG. 6, a gap G2 may be formed as shown in FIGS. 4 and 5.

FIG. 7 is an enlarged schematic cross-sectional view of another example of the flavor generating article 20. Specifically, FIG. 7 discloses FIG. 7(a) showing a longitudinal section of the flavor generating article 20, and FIG. 7(b) showing a section of the flavor generating article 20 taken along the arrows E-E shown in FIG. 7(a). In the example shown in FIG. 7, the non-flavor source sheet 80 is provided on the outer peripheral surface of the flavor source 50. In this case, since the flavor source 50 is supported from the outside by the non-flavor source sheet 80, the vapor or aerosol generated by the flavor source 50 can be delivered through the first hole 51.

In the example shown in FIG. 7, a gap G2 may be formed as shown in FIG. 4 and FIG. 5. Also, in the example shown in FIG. 7, the non-flavor source sheet 80 may be breathable and may have a ventilation hole or ventilation slit as shown in FIG. 6.

Although the embodiments of the present invention have been described above, the present invention is not limited to the above embodiments, and various modifications are possible within the scope of the claims and the technical ideas described in the specification and drawings. Furthermore, any shape or material not directly described in the specification and drawings is within the scope of the technical ideas of the present invention as long as it provides the functions and effects of the present invention.

Some of the aspects disclosed in this specification are described below.

According to a first aspect, a flavor-generating article is provided that includes a flavor source having a hole extending in the longitudinal direction, and a non-flavor source sheet that is provided on the outer peripheral surface of the flavor source or on an inner surface that defines the hole and supports the flavor source.

According to the first aspect, a flavor generating article having a new structure can be provided. In particular, since the flavor source can be reinforced with a non-flavor source sheet, it becomes easier to maintain the shape of the flavor source having holes, and the flavor generating article can be easily handled.

The second aspect is the first aspect, wherein the non-flavor source sheet is provided on the inner surface of the flavor source that defines the hole.

According to the second aspect, the flavor source is supported from the inside by the non-flavor source sheet, so that when the flavor source is heated from the outside, the non-flavor source sheet can be prevented from reducing the heating efficiency. Also, when the flavor source is heated from the inside, the heater and the non-flavor source sheet come into contact with each other, preventing the heater from coming into direct contact with the flavor source, so that the components of the heated flavor source are less likely to adhere to the heater.

The third aspect is the second aspect, wherein the non-flavor source sheet has breathability.

According to the third aspect, the vapor or aerosol generated from the flavor source can pass through the non-flavor source sheet and flow through the holes, so that the increase in airflow resistance caused by using the non-flavor source sheet can be suppressed.

The fourth aspect is the third aspect, wherein the non-flavor source sheet has a ventilation hole or ventilation slit.

According to the fourth aspect, the steam or aerosol generated from the flavor source can pass through the ventilation holes or ventilation slits of the non-flavor source sheet, so that an increase in ventilation resistance caused by using a non-flavor source sheet can be suppressed.

The fifth aspect is any one of the first to fourth aspects, in which the flavor-generating article has a sheet member that surrounds the flavor source and the non-flavor source sheet.

According to the fifth aspect, it is possible to prevent the outer peripheral surface of the flavor source from being exposed. Furthermore, if necessary, the flavor source can be integrally joined to other elements constituting the flavor-generating product, such as a filter, using a sheet member.

The sixth aspect is the fifth aspect, wherein the flavor source is adhered to the sheet member.

According to the sixth aspect, the flavor source can be prevented from moving relative to the sheet member, so that the position of the flavor source can be prevented from shifting.

The seventh aspect is the fifth or sixth aspect, in which an air flow path is provided between the outer circumferential surface of the flavor source and the sheet member.

According to the seventh aspect, vapor or aerosol generated by the flavor source can be delivered to the user by passing through this air flow path.

The eighth aspect is the seventh aspect, wherein a recess extending in the longitudinal direction is provided on the outer peripheral surface of the flavor source.

According to the eighth aspect, a gap is formed between the flavor source and the sheet member, and this gap can function as an air flow path. Therefore, the vapor or aerosol generated by the flavor source can be delivered to the user by passing through this air flow path.

The ninth aspect is the seventh aspect, in which a spacer is provided between the flavor source and the sheet member.

According to the ninth aspect, a gap is formed between the flavor source and the sheet member by the spacer, and this gap can function as an air flow path. Therefore, the vapor or aerosol generated by the flavor source can be delivered to the user by passing through this air flow path.

The tenth aspect is the second aspect, wherein the non-flavor source sheet is provided on the outer peripheral surface of the flavor source.

According to the tenth aspect, the flavor source is supported from the outside by the non-flavor source sheet, so that the vapor or aerosol generated by the flavor source can be delivered through the holes.

The eleventh aspect is any one of the first to ninth aspects, characterized in that a stopper is provided upstream of the flavor source to prevent the flavor source from falling from the flavor generating article.

According to the eleventh aspect, the flavor source can be prevented from falling out of the flavor-generating article. In addition, the stopper can prevent the flavor source from being exposed from the flavor-generating article, so that the user can be prevented from directly touching the heated flavor source.

The twelfth aspect is any one of the first to eleventh aspects, in which the flavor source includes one or more flavor source sheets rolled into a cylindrical shape.

According to the twelfth aspect, a flavor source having holes can be easily created.

According to a thirteenth aspect, a flavor inhalation system is provided. The flavor inhalation system includes a flavor generating article according to any one of the first to twelfth aspects, and a flavor inhaler having a heating unit that heats the flavor source of the flavor generating article.

According to the thirteenth aspect, a flavor inhalation system having a new structure can be provided.

10: Flavor inhalation system 20: Flavor generating article 50: Flavor source 50c: Recess 51: First hole 53: Inner surface 60: Stopper 70: Sheet member 80: Non-flavor source sheet 80a: Vent 84: Spacer 100: Flavor inhaler 122: Heater 126: Heater

Claims (13)

a flavor source having a longitudinally extending aperture;
A non-flavor source sheet is provided on the outer peripheral surface of the flavor source or on the inner surface defining the hole, and supports the flavor source. The flavor generating article according to claim 1,
The non-flavor source sheet is disposed on the inner surface of the flavor source that defines the aperture. The flavor generating article according to claim 2,
The non-flavor source sheet is a flavor generating article having breathability. The flavor generating article according to claim 3,
The flavor generating article, wherein the non-flavor source sheet has a ventilation hole or a ventilation slit. The flavor generating article according to any one of claims 1 to 4,
A flavor generating article having a sheet member surrounding said flavor source and said non-flavor source sheet. The flavor generating article according to claim 5,
The flavor generating article, wherein the flavor source is adhered to the sheet member. The flavor generating article according to claim 5 or 6,
The flavor generating article further comprises an air flow passage between an outer peripheral surface of the flavor source and the sheet member. The flavor generating article according to claim 7,
The flavor generating article further comprises a longitudinally extending recess provided on an outer peripheral surface of the flavor source. The flavor generating article according to claim 7,
A spacer is provided between the flavor source and the sheet member. The flavor generating article according to claim 2,
The non-flavor source sheet is provided on the outer peripheral surface of the flavor source, forming a flavor generating article. The flavor generating article according to any one of claims 1 to 9,
A flavor generating article having a stopper upstream of the flavor source for preventing the flavor source from falling out of the flavor generating article. The flavor generating article according to any one of claims 1 to 11,
The flavor generating article, wherein the flavor source comprises one or more flavor source sheets rolled into a cylindrical shape. A flavor generating article according to any one of claims 1 to 12;
a flavor inhaler having a heating section for heating the flavor source of the flavor generating article.