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WO2025154253A1 - Article de génération d'arôme - Google Patents

Article de génération d'arôme

Info

Publication number
WO2025154253A1
WO2025154253A1 PCT/JP2024/001382 JP2024001382W WO2025154253A1 WO 2025154253 A1 WO2025154253 A1 WO 2025154253A1 JP 2024001382 W JP2024001382 W JP 2024001382W WO 2025154253 A1 WO2025154253 A1 WO 2025154253A1
Authority
WO
WIPO (PCT)
Prior art keywords
flavor
region
flavor generating
generating article
tobacco
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
PCT/JP2024/001382
Other languages
English (en)
Japanese (ja)
Inventor
哲也 本溜
晃次郎 篤永
泰宏 中川
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Japan Tobacco Inc
Original Assignee
Japan Tobacco Inc
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by Japan Tobacco Inc filed Critical Japan Tobacco Inc
Priority to PCT/JP2024/001382 priority Critical patent/WO2025154253A1/fr
Publication of WO2025154253A1 publication Critical patent/WO2025154253A1/fr
Pending legal-status Critical Current
Anticipated expiration legal-status Critical

Links

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

Definitions

  • flavor generating products for inhaling flavors and the like without burning materials.
  • One such flavor generating product is known to have at least two sections arranged side by side in the longitudinal direction, and these multiple sections are heated by separate heaters to control the delivery of volatile substances (see, for example, Patent Document 1).
  • the first volatile substance which is close to the heat generating member and relatively less likely to volatilize in the first region with a low porosity
  • the second volatile substance which is close to the heat generating member and relatively less likely to volatilize in the second region with a high porosity, is heated, thereby delaying the delivery and improving the durability, and the volatilized components can be efficiently mixed into the air flowing through the second region.
  • the flavor ingredient includes a flavoring.
  • the fragrance includes at least one of a natural fragrance and a synthetic fragrance.
  • the flavor source can generate an aerosol having a scent, since the flavor includes at least one of a natural flavor and a synthetic flavor.
  • the flavoring ingredient includes a flavoring agent.
  • the flavoring agent includes at least one of a sweetener, a spice, a sour agent, and a bitter agent.
  • the flavor ingredient includes a cooling agent.
  • the flavor source can generate an aerosol that can provide a cooling sensation to the user.
  • the flavor ingredient includes an emulsifier.
  • the emulsifier includes at least one of glycerin fatty acid ester, saponin, sucrose fatty acid ester, and lecithin, so that the flavor source can generate an aerosol with improved flavor.
  • the flavor source includes an adsorbent.
  • the flavor source contains an adsorbent, it is possible to adsorb and remove unnecessary components contained in the vapor or aerosol generated by the flavor source.
  • the adsorbent comprises at least one of activated carbon, zeolite, and silica.
  • the adsorbent contains at least one of activated carbon, zeolite, and silica, so that unwanted components contained in the vapor or aerosol generated by the flavor source can be adsorbed and removed.
  • the substrates constituting the first and second regions are tobacco cuttings, tobacco sheets, paper or strings, filled so as to have different void ratios.
  • the substrates constituting the first and second regions are tobacco cuttings, tobacco sheets, paper, or strings filled to have different porosities, making it easy to achieve the desired porosity.
  • FIG. 1 is a schematic diagram showing a flavor inhalation system according to one embodiment of the present invention.
  • 1 is an exploded perspective view showing a flavor generating article according to one embodiment of the present invention.
  • 1 is a schematic cross-sectional side view showing a flavor generating article according to one embodiment of the present invention.
  • FIG. 2 is an exploded perspective view showing a flavor generating article according to another embodiment of the present invention.
  • 4 is a cross-sectional view of the flavor generating article taken along line AA in FIG. 3.
  • 1 is a graph showing the delivery behavior of glycerin in flavor generating articles according to Example 1 and Comparative Example 1.
  • 1 is a graph showing the delivery behavior of menthol in flavor generating articles according to Example 2 and Comparative Example 2.
  • the flavor generating article 100 is configured to generate flavor when heated by a non-combustion heating type flavor inhaler 200.
  • the flavor generating article 100 includes a flavor source such as tobacco capable of generating a smokable flavor, and has, for example, a columnar shape extending along the longitudinal direction.
  • the flavor generating article 100 may be, for example, a tobacco stick.
  • the flavor generating article 100 may have a cylindrical shape, a columnar shape with a polygonal cross section, or a flattened shape.
  • the flavor inhaler 200 has a battery 10, a control unit 20, and a heating unit 30.
  • the battery 10 stores power used by the flavor inhaler 200.
  • the battery 10 is a lithium ion battery.
  • the battery 10 may be rechargeable by an external power source.
  • the control unit 20 is composed of a CPU (Central Processing Unit), memory, etc., and controls the operation of the flavor inhaler 200 including the heating unit 30. For example, the control unit 20 starts heating the flavor generating article 100 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 generating article 100 after a certain period of time has elapsed. If the number of puffing actions by the user exceeds a certain value, the control unit 20 may stop heating the flavor generating article 100 even before a certain period of time has elapsed since the start of heating the flavor generating article 100. For example, the puffing action is detected by a sensor (not shown).
  • a sensor not shown
  • the control unit 20 may start heating the flavor generating article 100 in response to the start of the puffing action, and may end heating the flavor generating article 100 in response to the end of the puffing action.
  • the control unit 20 may end heating the flavor generating article 100 even before the end of the puffing action if a certain time has elapsed since the start of the puffing action.
  • the control unit 20 is disposed between the battery 10 and the heating unit 30, and suppresses heat transfer from the heating unit 30 to the battery 10.
  • the heating unit 30 may be configured to house the flavor generating article 100.
  • the heating unit 30 also includes a heating source 40.
  • the heating source 40 is a heat-generating member that generates heat, i.e., its temperature increases, due to power from the battery 10.
  • the heating source 40 is a heater disposed in the flavor inhaler 200.
  • the heater may include an electric heating wire.
  • the heater is configured to heat the flavor generating article 100 housed in the heating unit 30 from outside the flavor generating article 100.
  • the flavor inhaler 200 is preferably a so-called externally heated flavor inhaler.
  • the flavor generating article 100 may have a susceptor (heat generating member) therein.
  • the susceptor may be inductively heated by an induction coil disposed in the flavor inhaler 200.
  • the flavor inhaler 200 may have a microwave radiation source instead of the heating source 40.
  • a microwave absorber heat generating member
  • a microwave absorber heat generating member
  • water or glycerin contained in the flavor generating article 100 may be heated by microwaves from the microwave radiation source.
  • FIG. 2 is an exploded perspective view showing a flavor generating article 100 according to one embodiment of the present invention.
  • FIG. 3 is a schematic side cross-sectional view showing a flavor generating article 100 according to one embodiment of the present invention.
  • the flavor generating article 100 includes a flavor source 221 that is heated by a heating source 40 to generate a flavor-containing vapor or aerosol, and a tip plug 112 arranged upstream of the flavor source 221.
  • the flavor generating article 100 has a first end 101 that is inserted into the flavor inhaler 200, and a second end 102 opposite the first end 101.
  • the flavor generating article 100 extends in the longitudinal direction along the central axis AX, and the first end 101 and the second end 102 are formed at both ends along the longitudinal direction.
  • the "radial direction” and the “circumferential direction” refer to the radial direction and the circumferential direction of a rotating coordinate system centered on the central axis AX.
  • the first end 101 is inserted into the heating unit 30, and the flavor generating article 100 is accommodated in the heating unit 30 at a desired position.
  • the desired position is a position where the flavor generating unit 220 can be heated, for example, a position where the heating source 40 and the flavor generating unit 220 overlap in the longitudinal direction.
  • the flavor generating unit 220 is then heated, and the user inhales from the second end 102.
  • the flavor generating section 220 is disposed adjacent to the downstream of the tip plug 112.
  • the flavor generating section 220 includes a flavor source 221 and a cigarette paper 222 around which the flavor source 221 is wrapped.
  • the characteristic configuration of the flavor generating section 220 according to one embodiment of the present invention will be described in detail later.
  • the form of the flavor generating section 220 is not particularly limited as long as it is a known form, but is usually a form in which the flavor source 221 is wrapped with cigarette paper 222.
  • the flavor source 221 is wrapped with cigarette paper 222 so that it is on the inside to form the flavor generating section 220.
  • the flavor source 221 may contain tobacco-derived materials such as a tobacco filler.
  • the content of the aerosol source in the first tobacco filling is not particularly limited, but from the viewpoint of generating sufficient aerosol and imparting a good flavor, it is usually 5% by weight or more, preferably 10% by weight or more, and usually 50% by weight or less, preferably 15% by weight or more and 25% by weight or less, based on the total amount of the tobacco filling.
  • the second tobacco filling is composed of two or more tobacco sheets
  • a plurality of tobacco sheets one side of which has a length approximately equal to the longitudinal direction of the filling
  • "Arranged concentrically" means that all of the tobacco sheets are arranged so that their centers are in approximately the same position.
  • the number of tobacco sheets is not particularly limited, but examples include two, three, four, five, six, or seven.
  • the two or more tobacco sheets may all have the same composition or physical properties, or some or all of the tobacco sheets may have different compositions or physical properties.
  • the thickness of each tobacco sheet may be the same or different.
  • the laminate is preferably prepared so that a non-contact portion is formed between adjacent tobacco sheets after rolling. If there is a non-contact portion (gap) between multiple tobacco sheets where the tobacco sheets do not contact, a flavor flow path can be secured and the delivery efficiency of the flavor components can be improved. On the other hand, heat from the heater can be transferred to the outer tobacco sheet through the contact portion of the multiple tobacco sheets, so that high heat transfer efficiency can be secured.
  • a method of using an embossed tobacco sheet for example, a method of laminating adjacent tobacco sheets without bonding the entire surfaces of the sheets, a method of laminating adjacent tobacco sheets by bonding parts of the sheets, or a method of preparing a laminate by laminating adjacent tobacco sheets by lightly bonding the entire surfaces or parts of the sheets so that they can be peeled off after rolling.
  • the cigarette paper 222 may be placed at the bottom of the laminate. It is also possible to form the fitting portion by placing a cylindrical dummy such as a mandrel on the top of the laminate to form the second tobacco filler, and then removing the dummy.
  • the amount of flavoring contained in the flavoring-containing material varies depending on the type of flavoring, the type of polysaccharide, etc., but is usually 18% by mass or more, preferably 50% by mass or more, more preferably 60% by mass or more, and is usually 90% by mass or less, preferably 80% by mass or less.
  • the type of polysaccharide is not particularly limited, but is preferably a single-component system of carrageenan, agar, gellan gum, tamarind gum, psyllium seed gum, or konjac glucomannan; or a composite system combining two or more components selected from the group consisting of carrageenan, locust bean gum, guar gum, agar, gellan gum, tamarind gum, xanthan gum, tara gum, konjac glucomannan, starch, cassia gum, and psyllium seed gum.
  • polysaccharides are preferred in that they gel simply by heating to 30°C to 90°C in an aqueous solution, so no gelling agent such as metal chlorides is required when preparing the flavor-containing material, and they do not generate undesirable components in the mainstream smoke during smoking, such as decomposition products of chlorides.
  • the method for preparing the fragrance-containing material is not particularly limited, and the material can be prepared by a method similar to a known method. Known methods include those described in WO 2011/118040, JP 2013-099349, WO 2012/118034, etc. More specifically, the fragrance-containing material can be prepared, for example, by a method including the following steps (i) and (ii). (i) preparing an aqueous solution of a polysaccharide by heating a mixture of a polysaccharide and water to a temperature of typically 30° C. to 90° C., preferably 60° C. to 90° C.; and (ii) adding a flavor and, if necessary, an emulsifier to the aqueous solution and kneading the mixture to obtain an emulsion slurry.
  • the content of the flavor-containing material in the flavor generating section 220 depends on the content of the flavor in the flavor-containing material, but is usually 1% by mass or more, preferably 5% by mass or more, and usually 20% by mass or less, preferably 10% by mass or less, based on the dried tobacco leaves.
  • the flavor generating section 220 also contains a flavor-containing material such that the content of the flavor contained in the flavor-containing material is usually 1 mg or more, preferably 5 mg or more, more preferably 10 mg or more, and usually 30 mg or more, preferably 20 mg or less.
  • the manner in which the flavor-containing material is blended into the flavor generating section 220 is not particularly limited, and the flavor-containing material may be disposed inside and/or outside the cigarette paper 222 that wraps the flavor source 221, the cigarette paper 222 may be impregnated with the flavor-containing material, or the flavor-containing material may be blended into the tobacco filler.
  • the emulsion slurry may be applied to the cigarette paper 222, or the emulsion slurry may be cast on a substrate in sequence and dried to form a flavor-containing sheet, and the flavor source 221 may be wrapped together with the cigarette paper.
  • the cigarette paper 222 impregnated with the flavor-containing material may be produced by impregnating the cigarette paper 222 with the emulsion slurry and drying it.
  • the emulsion slurry may be applied to or impregnated into dried tobacco leaves, or the flavor-containing sheet or shredded or pulverized material thereof may be mixed with dried tobacco.
  • the configuration of the cigarette paper 222 used in the flavor generating product 100 is not particularly limited and can be of a general type.
  • the cigarette paper can be mainly made of pulp.
  • Pulp can be wood pulp such as softwood pulp or hardwood pulp, flax pulp, hemp pulp, sisal pulp, esparto, or other pulps generally used in cigarette papers for tobacco products, and the cigarette paper can be obtained by papermaking one or more of these pulps. These pulps can be used alone or in combination of multiple types in any ratio.
  • Pulp can be chemical pulp obtained by kraft cooking, acidic/neutral/alkaline sulfite cooking, soda salt cooking, etc., ground pulp, chemi-ground pulp, thermomechanical pulp, etc.
  • the above pulp can be used in a papermaking process using a Fourdrinier papermaking machine, a cylinder papermaking machine, or a combined cylinder and short-drain papermaking machine to produce a wrapping paper with a uniform texture.
  • a wet strength agent can be added to the wrapping paper to impart water resistance, or a sizing agent can be added to adjust the printing condition of the wrapping paper.
  • a papermaking internal additive and a papermaking additive can be added to the wrapping paper.
  • the papermaking internal additive can include, for example, aluminum sulfate, various anionic, cationic, nonionic, or amphoteric retention improvers, drainage improvers, and paper strength enhancers.
  • the papermaking additive can include, for example, dyes, pH adjusters, defoamers, pitch control agents, slime control agents, and the like.
  • the length of one side of the wrapping paper 222 may be about 12 mm to 70 mm, and the length of the other side (the side connected to the above side) may be 15 mm to 28 mm, preferably 22 mm to 24 mm, and more preferably about 23 mm.
  • the end of the wrapping paper 222 in the width direction and the end on the opposite side can be overlapped by about 2 mm and glued together.
  • the size of the rectangular wrapping paper 222 can be determined depending on the size of the flavor generating unit 220. In the case of wrapping paper that connects and wraps the flavor generating unit 220 and other components adjacent to the flavor generating unit 220, the length of one side can be 20 mm to 60 mm, and the length of the other side (the side connected to the above side) can be 15 mm to 28 mm.
  • the wrapping paper may contain a filler.
  • the content of the filler may be 10% by weight or more and less than 60% by weight, and preferably 15% by weight or more and 45% by weight or less, based on the total weight of the wrapping paper.
  • the filler is preferably 15% by weight or more and 45% by weight or less.
  • the filler is preferably 25% by weight or more and 45% by weight or less.
  • the filler calcium carbonate, titanium dioxide, kaolin, etc. can be used, but it is preferable to use calcium carbonate from the viewpoint of enhancing flavor and whiteness, etc.
  • auxiliary agents other than the base paper and fillers may be added to the wrapping paper.
  • a water resistance improver may be added to the wrapping paper to improve water resistance.
  • the water resistance improver may include a wet strength agent (WS agent) and a sizing agent.
  • the wet strength agent may include, for example, urea formaldehyde resin, melamine formaldehyde resin, and polyamide epichlorohydrin (PAE).
  • PAE polyamide epichlorohydrin
  • the sizing agent may include, for example, rosin soap, alkyl ketene dimer (AKD), alkenyl succinic anhydride (ASA), and highly saponified polyvinyl alcohol with a saponification degree of 90% or more.
  • a paper strength agent may be added to the wrapping paper as an auxiliary agent.
  • a coating agent may be added to at least one of the front and back surfaces of the wrapping paper.
  • a coating agent that can form a film on the surface of the paper and reduce liquid permeability is preferred.
  • coating agents include alginic acid and its salts (e.g., sodium salts), polysaccharides such as pectin, cellulose derivatives such as ethyl cellulose, methyl cellulose, carboxymethyl cellulose, and nitrocellulose, starch and its derivatives (e.g., ether derivatives such as carboxymethyl starch, hydroxyalkyl starch, and cationic starch, and ester derivatives such as starch acetate, starch phosphate, and starch octenyl succinate).
  • alginic acid and its salts e.g., sodium salts
  • polysaccharides such as pectin
  • cellulose derivatives such as ethyl cellulose, methyl cellulose, carboxymethyl cellulose, and nitrocellulose
  • the first filter material 211 may be any material that is generally usable as a filter material for the flavor generating article 100.
  • the first filter material 211 may be, for example, paper, a plastic film, cellulose acetate, or a nonwoven fabric.
  • the first filter material 211 is preferably paper.
  • the length of the tip plug 112 in the long axis direction may be 1 mm or more, preferably 3 mm or more, more preferably 5 mm or more, and may be 11 mm or less, preferably 8 mm or less.
  • the tip plug 112 may be manufactured to a predetermined length, and then cut to any length. If the tip plug 112 is less than 1 mm long, it may not maintain its shape when cut, and there is a risk of deformation, such as crushing. If the length of the tip plug 112 in the long axis direction is 1 mm or more, the tip plug 112 can be manufactured relatively easily.
  • the flavor generating article 100 preferably has a downstream section 130 disposed downstream of the flavor source 221.
  • the downstream section 130 can cool and filter the vapor or aerosol generated in the flavor source 221.
  • the downstream section 130 preferably includes a filter plug 250. This allows the filter plug 250 to cool and filter the vapor or aerosol generated in the flavor source.
  • the filter plug 250 can be manufactured by a known method. For example, when synthetic fibers such as cellulose acetate tow are used as the material for the second filter medium 251, the filter plug 250 can be manufactured by spinning a polymer solution containing a polymer and a solvent and then crimping the polymer solution. For example, the method described in International Publication No. 2013/067511 can be used as the method. In manufacturing the filter plug 250, the air resistance and the additives added to the second filter medium 251 (known adsorbents and fragrances (e.g., menthol), granular activated carbon, fragrance retention materials, etc.) can be appropriately designed.
  • adsorbents and fragrances e.g., menthol
  • granular activated carbon e.g., menthol
  • the capsule may have any shape, and may be, for example, a frangible capsule, and preferably has a spherical shape.
  • the additive contained in the capsule may include any of the additives described above, and preferably includes flavorings and activated carbon.
  • the additive may include one or more materials that help filter smoke.
  • the additive may have any shape, and may be, for example, a liquid or solid.
  • the use of capsules containing additives is well known in the art.
  • Frangible capsules and methods for producing the same are well known in the art.
  • the flavoring may be, for example, menthol, spearmint, peppermint, fenugreek, clove, medium chain triglyceride (MCT), or the like.
  • the flavoring may be menthol, or menthol, or the like, or a combination thereof.
  • the filter plug 250 of this embodiment includes a second filter medium 251, and activated carbon may be added to at least a part of the second filter medium 251.
  • the amount of added activated carbon may be 15.0 m 2 /cm 2 or more and 80.0 m 2 /cm 2 or less as a value of the specific surface area of activated carbon ⁇ the weight of activated carbon / the cross-sectional area in the direction perpendicular to the airflow direction of the second filter medium 251 in one flavor generating article 100.
  • the activated carbon that can be used in this embodiment preferably has a cumulative 10% by volume particle diameter (particle diameter D10) of 250 ⁇ m or more and 1200 ⁇ m or less.
  • the cumulative 50% by volume particle diameter (particle diameter D50) of the activated carbon particles is preferably 350 ⁇ m or more and 1500 ⁇ m or less.
  • D10 and D50 are measured by a laser diffraction scattering method.
  • An example of an apparatus suitable for this measurement is the laser diffraction/scattering type particle size distribution measuring apparatus "LA-950" manufactured by Horiba, Ltd. A powder is poured into the cell of this apparatus together with pure water, and the particle diameter is detected based on the light scattering information of the particles.
  • the measurement conditions using this apparatus are as follows.
  • the total surface area of the hollow tube 132 is not particularly limited and can be, for example, 300 mm2 /mm or more and 1000 mm2 /mm or less. This surface area is the surface area per mm of the length in the air passage direction of the hollow tube 132.
  • the total surface area of the hollow tube 132 is preferably 400 mm2 /mm or more, more preferably 450 mm2 /mm or more, while it is preferably 600 mm2 /mm or less, and more preferably 550 mm2 /mm or less.
  • the region in which the apertures vf exist is preferably a region of 24 mm or more from the mouth end of the flavor generating article 100 toward the hollow tube portion 132, preferably a region of 24.5 mm or more, preferably a region of 25 mm or more, and more preferably a region of 25.5 mm or more. Also, from the viewpoint of ensuring a cooling function, the region in which the apertures vf exist is preferably a region of 35 mm or less from the mouth end of the flavor generating article 100 toward the hollow tube portion 132, more preferably a region of 30 mm or less, and even more preferably a region of 27 mm or less.
  • the region in which the openings vf exist is preferably a region of 16 mm or less from the boundary between the hollow tube section 132 and the flavor generating section 220, more preferably a region of 15.5 mm or less, even more preferably a region of 15 mm or less, and especially preferably a region of 14.5 mm or less, from the viewpoint of improving the delivery of the components generated by heating.
  • the above air inflow rate can be measured using a roll measuring machine (for example, SODIMAX d74/SODIM manufactured by S.A.S.) in accordance with a method conforming to ISO9512.
  • the apertures vf may be circular or elliptical. When the apertures vf are elliptical, the major axis of the apertures vf is selected from the range of 0.1 to 0.5 mm.
  • the basis weight of the outer plug wrap 280 is not particularly limited, but is usually 20 gsm to 70 gsm, preferably 30 gsm to 50 gsm, and more preferably 34 gsm to 38 gsm.
  • the thickness of the outer plug wrap 280 is not particularly limited, but is usually 30 ⁇ m to 80 ⁇ m, preferably 33 ⁇ m to 50 ⁇ m, and more preferably 35 ⁇ m to 40 ⁇ m.
  • the air permeability of the outer plug wrap 280 is not particularly limited, but is usually 0 Coresta units or more and 30,000 Coresta units or less, and preferably more than 0 Coresta units and 10,000 Coresta units or less.
  • the air permeability is a value measured in accordance with ISO 2965:2009, and is expressed as the flow rate (cm 3 ) of gas passing through an area of 1 cm 2 per minute when the differential pressure between both sides of the paper is 1 kPa.
  • One Coresta unit (1 Coresta unit, 1 CU) is cm 3 /(min ⁇ cm 2 ) under 1 kPa.
  • the outer plug wrap 280 may contain a filler.
  • fillers include metal carbonates such as calcium carbonate and magnesium carbonate, metal oxides such as titanium oxide, titanium dioxide, and aluminum oxide, metal sulfates such as barium sulfate and calcium sulfate, metal sulfides such as zinc sulfide, quartz, kaolin, talc, diatomaceous earth, and gypsum. It is preferable that the outer plug wrap 280 contains calcium carbonate, particularly from the viewpoint of improving whiteness and opacity and increasing the heating rate. Furthermore, these fillers may be used alone or in combination of two or more types.
  • the outer plug wrap 280 may contain, for example, a water resistance improver.
  • the water resistance improver may include a wet strength agent (WS agent) and a sizing agent.
  • the wet strength agent may include, for example, urea formaldehyde resin, melamine formaldehyde resin, and polyamide epichlorohydrin (PAE).
  • the sizing agent may include, for example, rosin soap, alkyl ketene dimer (AKD), alkenyl succinic anhydride (ASA), and highly saponified polyvinyl alcohol with a saponification degree of 90% or more.
  • a coating agent may be added to at least one of the front and back surfaces of the outer plug wrap 280.
  • the coating agent There are no particular limitations on the coating agent, but a coating agent that can form a film on the surface of the paper and reduce liquid permeability is preferred.
  • the configuration of the chip paper 270 is not particularly limited and may be of a general type.
  • the chip paper 270 may be mainly composed of pulp.
  • Pulp may be wood pulp such as softwood pulp or hardwood pulp, flax pulp, hemp pulp, sisal pulp, esparto, or other pulp generally used for cigarette paper for tobacco products, and the chip paper 270 is obtained by papermaking one or more of these pulps. These pulps may be used alone or in combination of multiple types in any ratio.
  • the type of pulp may be chemical pulp, ground pulp, chemi-ground pulp, thermomechanical pulp, etc., produced by the kraft cooking method, acidic/neutral/alkaline sulfite cooking method, and soda salt cooking method.
  • the chip paper 270 may be a commercially available product.
  • the shape of the chip paper 270 is not particularly limited and may be, for example, square or rectangular. Additionally, the flavor generating article 100 may have one tipping paper 270, but may also have multiple tipping papers 270.
  • the basis weight of the tipping paper 270 is not particularly limited, but is usually 32 gsm to 40 gsm, preferably 33 gsm to 39 gsm, and more preferably 34 gsm to 38 gsm.
  • the air permeability of the tipping paper 270 is not particularly limited, but is usually 0 Coresta units to 30,000 Coresta units, and preferably more than 0 Coresta units to 10,000 Coresta units.
  • the air permeability is a value measured in accordance with ISO 2965:2009, and is expressed as the flow rate (cm 3 ) of gas passing through an area of 1 cm 2 per minute when the differential pressure between both sides of the paper is 1 kPa.
  • 1 Coresta unit (1 Coresta unit, 1 C.U.) is cm 3 /(min ⁇ cm 2 ) under 1 kPa.
  • the chip paper 270 may contain a filler.
  • fillers include metal carbonates such as calcium carbonate and magnesium carbonate, metal oxides such as titanium oxide, titanium dioxide, and aluminum oxide, metal sulfates such as barium sulfate and calcium sulfate, metal sulfides such as zinc sulfide, quartz, kaolin, talc, diatomaceous earth, and gypsum. It is particularly preferable that the chip paper 270 contains calcium carbonate from the viewpoints of improving whiteness and opacity and increasing the heating rate. Furthermore, these fillers may be used alone or in combination of two or more types.
  • a part of the outer surface of the tipping paper 270 may be covered with a lip release material.
  • the lip release material means a material that helps the lips and the tipping paper 270 to easily separate without substantial adhesion when the user holds the mouthpiece of the flavor generating article 100 in the mouth.
  • the lip release material may contain, for example, ethyl cellulose or methyl cellulose.
  • the outer surface of the tipping paper 270 may be coated with the lip release material by applying an ethyl cellulose-based or methyl cellulose-based ink to the outer surface of the tipping paper 270.
  • the lip release material is provided at least in a predetermined mouthpiece area that contacts the lips of the user when the user holds the mouthpiece in the mouth. More specifically, the lip release material may be provided on the outer surface of the tipping paper 270 between the mouthpiece end (the end of the filter plug 250) and the opening vf.
  • This connected body is called the first connected body 285.
  • the outer plug wrap 260 connects the hollow filter section 240 and the filter plug 250 by wrapping them around them to cover them.
  • This connecting body is called the second connecting body 265.
  • the tipping paper 270 connects the first connecting body 285 and the second connecting body 265.
  • the tipping paper 270 covers the entire second connecting body 265 and a part of the first connecting body 285, and exposes the first connecting body 285 at the upstream end.
  • the outer plug wrap 280 does not cover the downstream end of the hollow tube portion 132, and exposes the hollow tube portion 132 at the downstream end, but it may cover the downstream end of the hollow tube portion 132.
  • connection body is called a second connection body 265.
  • the tipping paper 270 connects the first connection body 285, the hollow tube section 132, and the second connection body 265.
  • the tipping paper 270 covers the entire hollow tube portion 132 and the second connecting body 265, and a part of the first connecting body 285, and exposes the first connecting body 285 at the upstream end.
  • Five components may be connected in the form shown in FIG. 4.
  • the outer plug wrap 280 covers the flavor generating section 220 up to the downstream end, but the flavor generating section 220 may not be covered up to the downstream end of the flavor generating section 220 and may be exposed at the downstream end.
  • a part of the flavor generating article 100 may be exposed to the outside of the flavor inhaler 200.
  • all or a part of the second connecting body 265 shown in FIG. 2 or FIG. 4 may be exposed to the outside of the flavor inhaler 200.
  • a part of the hollow tube section 132 shown in FIG. 2 or FIG. 4 may be exposed to the outside of the flavor inhaler 200.
  • FIG. 5 is a cross-sectional view of the flavor generating article 100 taken along the line A-A in FIG. 3.
  • the flavor source 221 has a first region 223 close to the heat source 40 and a second region 224 farther from the heat source 40 than the first region 223 in a cross section perpendicular to the longitudinal direction.
  • the outer periphery of the flavor source 221 is the first region 223, and the center side of the flavor source 221 is the second region 224.
  • the porosity of the first region 223 and the porosity of the second region 224 are set to be different from each other.
  • the porosity of the first region 223 is set to be higher than the porosity of the second region 224. Since the porosity of the first region 223 is higher than the porosity of the second region 224, more air can be flowed in the first region 223 closer to the heating source 40 than in the second region 224, and as a result, the delivery efficiency of the first region 223 can be improved.
  • the porosities of the first region 223 and the second region 224 can be set appropriately depending on the components to be delivered and the timing.
  • the first region 223 may be manufactured by chopping a homogenizing sheet. Furthermore, the first region 223 may be a so-called strand type in which a homogenizing sheet having a length approximately equal to the longitudinal direction of the flavor source 221 is chopped approximately horizontally to the longitudinal direction of the flavor source 221 and filled between the second region 224 and the wrapping paper 222. Since the first region 223 contains tobacco-derived raw materials, the flavor source 221 can generate vapor or aerosol containing tobacco-derived flavor components.
  • the second region 224 may also contain tobacco-derived raw materials.
  • First region 223 may include an aerosol source (first volatile material).
  • the aerosol source is a material that is heated to vaporize and cooled to generate an aerosol, or that generates an aerosol by atomization.
  • the aerosol source may include at least one of a polyhydric alcohol, such as propylene glycol (PG), triethyl citrate (TEC), triacetin, and glycerin. Because the aerosol source includes at least one of a polyhydric alcohol, triethyl citrate, triacetin, and glycerin, flavor source 221 can generate an aerosol having a flavor.
  • the content of the aerosol source contained in the first region 223 is not particularly limited, and from the viewpoint of generating sufficient aerosol and imparting a good flavor, it is usually 5% by weight or more, preferably 10% by weight or more, and usually 50% by weight or less, preferably 15% by weight or more and 25% by weight or less, based on the total amount of the first region 223.
  • the second region 224 may also contain the aerosol source.
  • the base material constituting the first region 223 and the second region 224 may be tobacco cuttings, tobacco sheets, paper, or string that are filled so as to have different porosities.
  • the desired porosity can be easily achieved.
  • the first region 223, which is close to the heating source 40, and the second region 224, which is farther from the heating source 40 than the first region 223, have different porosities, so that the ease of air flow differs between the first region 223 and the second region 224. Therefore, the first region 223 and the second region 224 have different delivery characteristics, and the delivery of the volatile substance can be easily controlled.
  • the porosity of the first region 223 is higher than that of the second region 224, the first region 223 contains the aerosol source, and the second region 224 contains a flavor ingredient having a higher vapor pressure than the aerosol source. Therefore, by heating the aerosol source that is relatively less likely to volatilize in the first region 223 that is close to the heating source 40 and has a high porosity, that is, by heating the aerosol source that takes time to volatilize after heating starts in the first region 223 where there is a lot of air flow, the delivery of the aerosol at the initial stage of heating can be improved.
  • Volatile composition 2-1 Menthol solution Volatile composition 2-1 was prepared by dissolving 70 parts by mass of menthol and 30 parts by mass of propylene glycol.
  • Volatile composition 2-2 Supported menthol solution 83 parts by mass of menthol and 17 parts by mass of hydroxypropyl cellulose were heated and dissolved to prepare volatile composition 2-2.
  • hydroxypropyl cellulose "Celny SSL” (manufactured by Nippon Soda Co., Ltd.) was used.
  • Flavor-generating article 1-1 (Comparative Example 1) A flavor-generating article was prepared by folding and filling glassine paper based on a known method. Then, a rod (rod length 12 mm, rod diameter 7 mm, mass 86.4 mg) of glassine paper (original width 180 mm) included in the flavor source was entirely coated with volatile composition 1 so that the mass of glycerin was 17 mg, thereby producing flavor-generating article 1-1.
  • Flavor-Generating Article 1-2 (Example 1) A flavor generating article was prepared in which a rod (rod length 12 mm, rod diameter 7 mm, mass 86.4 mg) of glassine paper (original width 180 mm) was used in a first region 223 close to the heat generating member in a cross section perpendicular to the longitudinal direction of the flavor generating article, and a cotton string (diameter 3.5 mm) was used in a second region 224 farther from the heat generating member than the first region 223.
  • the first region 223 has a higher porosity than the second region 224.
  • volatile composition 1 was injected into the glassine paper rod contained in the flavor source using a syringe so that the mass of glycerin was 17 mg, and volatile composition 1 was supported in the first region 223, thereby producing flavor generating article 1-2.
  • Flavor-generating article 2-1 (Comparative Example 2) A flavor generating article was prepared by filling tobacco sheet shreds with a known papermaking method. Then, the volatile composition 2-1 was injected into a rod of tobacco sheet shreds (mass 260 mg) contained in the flavor source using a syringe so that the mass of menthol was 7.8 mg, and the volatile composition was allowed to permeate the entire flavor source, thereby producing the flavor generating article 2-1.
  • Flavor-Generating Article 2-2 (Example 2) A flavor generating article was prepared in which, in a cross section perpendicular to the longitudinal direction of the flavor generating article, a chopped rod (mass 260 mg) of a tobacco papermaking sheet was used in a first region 223 close to the heat generating member, and a cotton string (diameter 3.5 mm) was used in a second region 224 farther from the heat generating member than the first region 223.
  • the first region 223 has a higher porosity than the second region 224.
  • the volatile composition 2-2 was applied to the cotton string contained in the flavor source so that the mass of menthol was 7.8 mg, and the volatile composition 2-2 was supported in the second region 224, thereby producing the flavor generating article 2-2.
  • Example 1 ⁇ Evaluation of glycerin delivery amount>
  • the flavor generating articles according to Example 1 and Comparative Example 1 were puffed on an SM450 smoker (Cerulean) at 55 ml/2 sec (55 ml puffs in 2 seconds) with a 30 sec puff interval. Total particulate matter was collected on a Cambridge filter pad after each puff. Additionally, a quantitative determination of glycerin was performed for each filter pad.
  • FIG. 6 is a graph showing the delivery behavior of glycerin in the flavor generating articles according to Example 1 and Comparative Example 1.
  • the horizontal axis indicates the number of puffs
  • the vertical axis indicates the amount of glycerin delivered (mg/stick).
  • the amount of glycerin delivered is small from the first to second puffs, and the amount delivered increases from the third puff onwards.
  • the amount of glycerin delivered increases from the first to second puffs.
  • the delivery of glycerin at the initial stage of heating can be improved.
  • FIG. 7 is a graph showing the menthol delivery behavior in the flavor generating articles of Example 2 and Comparative Example 2.
  • the horizontal axis indicates the number of puffs
  • the vertical axis indicates the amount of menthol delivered (mg/stick).
  • the amount of menthol delivered decreased with an increase in the number of puffs from the third puff onwards.
  • the decrease in the amount of menthol delivered from the third puff onwards was gradual. In other words, by heating the menthol, which begins to volatilize immediately after heating begins in the second region 224 where there is little air flow, it is possible to delay the delivery of menthol and improve its durability.
  • the second region 224 may contain a flavoring as a flavoring ingredient.
  • the flavoring may also contain at least one of a natural flavoring and a synthetic flavoring. That is, one type of flavoring may be used as the flavoring, or a mixture of multiple types of flavorings may be used. Since the flavoring ingredient contains at least one of a natural flavoring and a synthetic flavoring as the flavoring, the flavor source 221 can generate an aerosol having a scent.
  • the second region 224 may also contain a flavoring as a flavor ingredient.
  • the flavoring may also contain at least one of a sweetener, a spice, an acidulant, and a bitter agent. That is, one type of flavoring may be used as the flavoring, or a mixture of multiple types of flavorings may be used. Since the flavoring ingredient contains at least one of a sweetener, a spice, an acidulant, and a bitter agent as the flavoring, the flavor source 221 can generate an aerosol having a smoking taste.

Landscapes

  • Manufacture Of Tobacco Products (AREA)

Abstract

L'invention concerne un article de génération d'arôme. L'article de génération d'arôme comprend une source d'arôme qui génère un arôme lorsqu'elle est chauffée par un élément de génération de chaleur. La source d'arôme présente, dans une section transversale orthogonale à la direction longitudinale de l'article de génération d'arôme, une première région qui est proche de l'élément de génération de chaleur, et une seconde région qui est plus éloignée de l'élément de génération de chaleur que la première région. La porosité de la première région et la porosité de la seconde région diffèrent l'une de l'autre.
PCT/JP2024/001382 2024-01-19 2024-01-19 Article de génération d'arôme Pending WO2025154253A1 (fr)

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PCT/JP2024/001382 WO2025154253A1 (fr) 2024-01-19 2024-01-19 Article de génération d'arôme

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WO2025154253A1 true WO2025154253A1 (fr) 2025-07-24

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2012016795A1 (fr) * 2010-08-04 2012-02-09 British American Tobacco (Investments) Limited Article à fumer
WO2022239180A1 (fr) * 2021-05-13 2022-11-17 日本たばこ産業株式会社 Article d'inhalation d'arôme à chauffage sans combustion et système d'inhalation d'arôme à chauffage sans combustion
WO2023281764A1 (fr) * 2021-07-06 2023-01-12 日本たばこ産業株式会社 Composant chargé d'arôme pour produit de tabac et son procédé de production

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2012016795A1 (fr) * 2010-08-04 2012-02-09 British American Tobacco (Investments) Limited Article à fumer
WO2022239180A1 (fr) * 2021-05-13 2022-11-17 日本たばこ産業株式会社 Article d'inhalation d'arôme à chauffage sans combustion et système d'inhalation d'arôme à chauffage sans combustion
WO2023281764A1 (fr) * 2021-07-06 2023-01-12 日本たばこ産業株式会社 Composant chargé d'arôme pour produit de tabac et son procédé de production

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