Flavour generating article and method for manufacturing a flavour generating article

Abstract

A flavor producing article is provided. The flavor producing article includes a flavor source that is combusted or heated to produce a flavor, and the flavor source includes a volatile material positioned within the flavor source by a carrier.

Description

Technical Field

[0001] This invention relates to a flavor-generating article and a method for producing a flavor-generating article. Background Technology

[0002] Flavor-generating articles for inhaling flavor through the combustion of materials or for inhaling flavor without burning materials are conventionally known. Known flavor-generating articles, such as these, contain volatile substances, such as aerosol-forming agents that are heated to produce aerosols, and flavor materials that are heated to produce flavor (see, for example, PTL 1). Citation List

[0003] Patent documents

[0004] PTL 1: JP 2021-523728 A Summary of the Invention

[0005] The problem to be solved by the present invention

[0006] For example, in the case of rod-shaped flavor-generating articles, known methods for adding volatile substances include: spraying volatile substances onto pre-rolled shredded material and rolling the shredded material into a rod shape; and rolling the shredded material into a rod shape while spraying volatile substances on it during rolling. In response to diverse user preferences, in recent years there has also been a demand for flavor-generating articles that produce larger amounts of aerosols or stronger flavors, i.e., a demand for flavor-generating articles with added volatile substances.

[0007] If an excessive amount of volatile matter is added to the area where volatile matter is added using the methods described above, there is a risk that the volatile matter will leach onto the surface of the flavor-generating product after production. Stains on the surface of the flavor-generating product not only affect its appearance and create an unhygienic impression on the user, but also cause adjacent flavor-generating products to stick together inside the packaging.

[0008] The present invention has been designed to at least partially solve this problem, and the object of the present invention is to provide a flavor-generating article and a method for producing a flavor-generating article capable of suppressing the leaching of volatile substances.

[0009] Solution to the problem

[0010] A first aspect of the present invention provides a flavor-generating article. The flavor-generating article includes a flavor source that is burned or heated to generate a flavor, and the flavor source includes a volatile substance positioned within the flavor source by a carrier.

[0011] According to a first aspect of the invention, the volatile substance is positioned within the flavor source via a carrier, thus preventing the volatile substance from penetrating or flowing into other areas. Therefore, the exudation of the volatile substance can be suppressed. Furthermore, the volatile substance positioned via the carrier is in solid, gel, or high-viscosity form, thus requiring time to melt and evaporate, and therefore the delivery of the volatile substance may be delayed. Moreover, the delivery timing can be controlled by changing the area where the volatile substance is positioned. Furthermore, the delivery timing can be controlled by positioning multiple volatile substances with different vapor pressures.

[0012] In a second aspect of the invention according to the first aspect, the volatile substance is positioned close to the center of the flavor source in a cross section orthogonal to the longitudinal direction of the flavor-producing article.

[0013] According to a second aspect of the invention, the volatile substance is positioned near the center of the flavor source, which means that when the flavor-producing article is heated, for example from the outside, the time until heat is transferred to the volatile substance can be extended compared to when the volatile substance is dispersed throughout the flavor source. Therefore, the delivery of the volatile substance can be delayed.

[0014] In a third aspect of the invention according to the first or second aspect, the volatile substance includes at least one of an aerosol source and a flavor component.

[0015] According to a third aspect of the invention, the volatile substance includes at least one of an aerosol source and a flavor component, so that the flavor source can generate flavored vapor or flavored aerosol.

[0016] In a fourth aspect of the invention according to the third aspect, the flavor component comprises a flavoring agent.

[0017] According to a fourth aspect of the invention, the flavor component includes a flavoring agent, so that the flavor source can generate flavored vapors or aerosols.

[0018] In a fifth aspect of the invention according to the fourth aspect, the flavoring agent includes at least one of a natural flavoring agent and a synthetic flavoring agent.

[0019] According to a fifth aspect of the invention, the flavoring agent includes at least one of natural and synthetic flavoring agents, and thus the flavor source can generate flavored vapors or aerosols.

[0020] In a sixth aspect of the invention according to any one of the third to fifth aspects, the flavor component comprises a taste material.

[0021] According to a sixth aspect of the invention, the flavor component includes taste materials, so that the flavor source can produce palatable vapors or aerosols.

[0022] In a seventh aspect of the invention according to the sixth aspect, the flavoring material includes at least one of a sweetener, a flavoring agent, an acidifier, and a bittering material.

[0023] According to a seventh aspect of the invention, the flavoring material includes at least one of a sweetener, a flavoring agent, an acidifier, and a bittering material, so that the flavor source can produce palatable vapors or aerosols.

[0024] In an eighth aspect of the invention according to any one of the third to seventh aspects, the flavor component includes a coolant.

[0025] According to an eighth aspect of the invention, the flavor component includes a coolant, so that the flavor source can generate vapor or aerosol capable of giving the user a cooling sensation.

[0026] In a ninth aspect of the invention according to any one of the third to eighth aspects, the flavor component includes an emulsifier.

[0027] According to a ninth aspect of the invention, the flavor component includes an emulsifier, so that the flavor source can generate vapors or aerosols with improved flavor.

[0028] In the tenth aspect of the invention according to the ninth aspect, the emulsifier includes at least one of glycerol fatty acid esters, saponins, sucrose fatty acid esters and lecithin.

[0029] According to a tenth aspect of the invention, the emulsifier comprises at least one of glycerol fatty acid esters, saponins, sucrose fatty acid esters and lecithin, so that the flavor source can generate vapors or aerosols with improved flavor.

[0030] In the eleventh aspect of the invention according to any one of the third to tenth aspects, the aerosol source comprises at least one of a polyol, triethyl citrate, triacetyl glycerol, and glycerol.

[0031] According to the eleventh aspect of the present invention, the aerosol source includes at least one of polyol, triethyl citrate, triacetyl glycerol and glycerol, so that the flavor source can generate an aerosol or a flavored aerosol.

[0032] In a twelfth aspect of the invention according to any one of the first to eleventh aspects, the carrier comprises at least one of carbohydrates, lipids, cellulose derivatives, fibers, polyvinylpyrrolidone, and polyvinyl alcohol.

[0033] According to a twelfth aspect of the invention, the carrier comprises at least one of sugars, lipids, cellulose derivatives, fibers, polyvinylpyrrolidone, and polyvinyl alcohol, thereby preventing volatile substances from penetrating or flowing into other areas and inhibiting the leakage of volatile substances.

[0034] In a thirteenth aspect of the invention according to any one of the first to twelfth aspects, the flavor source comprises tobacco-derived raw materials.

[0035] According to a thirteenth aspect of the invention, the flavor source comprises tobacco-derived raw materials, and thus the flavor source can generate vapor or aerosol, the vapor or aerosol comprising flavor components derived from tobacco.

[0036] In a fourteenth aspect of the invention according to any one of the first to thirteenth aspects, a filter rod member is further provided, which is disposed upstream of the flavor source in the longitudinal direction of the flavor-producing article.

[0037] According to a fourteenth aspect of the invention, the filter rod member is disposed upstream of the flavor source, thereby suppressing leakage of vapors or aerosols generated by the flavor source from the upstream side of the flavor-producing article.

[0038] In a fifteenth aspect of the invention according to any one of the first to fourteenth aspects, a flavor loading member is further provided, which is disposed in the longitudinal direction of the flavor-generating article on the upstream side and / or downstream side of the flavor source, or is disposed to cover the surface of the flavor source, and the flavor loading member contains a flavor component loaded by the carrier.

[0039] According to a fifteenth aspect of the invention, a flavor loading member comprising a flavor component loaded by the carrier is disposed on the upstream side and / or downstream side of the flavor source, or is disposed to cover the surface of the flavor source, thereby generating a flavor other than the flavor of the flavor source and enhancing the flavor of the flavor-generating article.

[0040] In a sixteenth aspect of the invention according to any one of the first to fifteenth aspects, the flavor source includes an adsorbent.

[0041] According to a sixteenth aspect of the invention, the flavor source includes an adsorbent, thereby removing unwanted components contained in the vapor or aerosol generated by the flavor source by adsorption.

[0042] In the seventeenth aspect of the invention according to the sixteenth aspect, the adsorbent comprises at least one of activated carbon, zeolite and silica.

[0043] According to a seventeenth aspect of the invention, the adsorbent comprises at least one of activated carbon, zeolite, and silica, and thus can remove unwanted components contained in vapors or aerosols generated by flavor sources by adsorption.

[0044] The eighteenth aspect of the present invention provides a method for producing a flavor inhaler. This method for producing a flavor-generating article includes: a step of preparing a flavor source, wherein the flavor source is burned or heated to generate a flavor; a step of heating a mixture comprising a carrier and a volatile substance and injecting the mixture, in liquid form, into the flavor source; and a step of cooling the flavor source containing the injected mixture to solidify the mixture, gel the mixture, or increase the viscosity of the mixture.

[0045] According to the eighteenth aspect of the invention, a mixture comprising a carrier and a volatile substance is heated, the mixture in liquid form is injected into a flavor source, and the flavor source containing the injected mixture is cooled to cause the mixture to solidify, gel, or increase its viscosity, thereby positioning the volatile substance through the carrier and preventing the volatile substance from penetrating or flowing into other areas. Therefore, a flavor-generating article capable of suppressing the leaching of volatile substances can be obtained. Attached Figure Description

[0046] [ Figure 1 [Illustration] is a schematic diagram illustrating a flavor inhalation system according to an embodiment of the present invention.

[0047] [ Figure 2 [ ] is an exploded perspective view showing a flavor-generating article according to an embodiment of the present invention.

[0048] [ Figure 3 [Illustration] is a schematic side cross-sectional view showing a flavor-generating article according to an embodiment of the present invention.

[0049] [ Figure 4 [This is an exploded perspective view showing a flavor-producing article according to another embodiment of the present invention.]

[0050] [ Figure 5 ] is along Figure 3 Arrow AA shows a cross-sectional view of the flavor-producing product.

[0051] [ Figure 6 The image shows the appearance of the product produced according to the flavor of Example 1 and Comparative Example 1 after standing at room temperature for 4 months.

[0052] [ Figure 7 [ ] is a graph illustrating the delivery behavior of menthol in flavor-producing articles according to Example 2 and Comparative Example 2. Detailed Implementation

[0053] Embodiments of the invention will now be described with reference to the accompanying drawings. In the drawings described below, identical or corresponding parts are assigned the same reference numerals, and repeated descriptions will not be given. It should be noted that in this specification, "longitudinal direction" refers to the length direction of the flavor-generating article, in other words, the direction in which the flavor-generating article is inserted into the flavor inhaler. Furthermore, the phrase "volatile substances are positioned" in this specification means that the volatile substances are kept close to the area where they are supplied.

[0054] Figure 1 This is a schematic diagram illustrating a flavor inhalation system 1 according to an embodiment of the present invention. Figure 1 As shown, the flavor inhalation system 1 includes a flavor generating article 100 having a flavor source and a flavor inhaler 200 for heating the flavor generating article 100. Air to be inhaled by the user is directed into the user's mouth, for example, in the sequence of airflow A1, airflow A2, and airflow A3. That is, Figure 1 The flavor inhalation system 1 shown has a so-called counter-current airflow path.

[0055] The flavor-generating article 100 is configured to be heated by a heated non-combustible flavor inhaler 200 to generate flavor. The flavor-generating article 100 includes a flavor source (such as tobacco) capable of producing an inhalable flavor and has, for example, a cylindrical shape extending in a longitudinal direction. For example, the flavor-generating article 100 may be a tobacco stick. The flavor-generating article 100 may have a cylindrical shape, a cylindrical shape with a polygonal cross-section, or a flat shape.

[0056] The flavor inhaler 200 includes a battery 10, a control unit 20, and a heating unit 30. The battery 10 stores electricity for use by the flavor inhaler 200. For example, the battery 10 is a lithium-ion battery. The battery 10 may be rechargeable by an external power source.

[0057] The control unit 20 is configured with a CPU (central processing unit) and memory, 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's operation of an input device (such as a button or a slide switch (not shown)) and stops heating the flavor generating article 100 once a given time has elapsed. When the number of inhalations by the user has exceeded a fixed value, the control unit 20 can stop heating the flavor generating article 100 even if a given time has not elapsed since the start of heating. For example, inhalation actions are detected by a sensor (not shown).

[0058] Furthermore, the control unit 20 can begin heating the flavor-generating article 100 in response to the start of the suction action, and can terminate the heating of the flavor-generating article 100 in response to the end of the suction action. When a given time has elapsed since the start of the suction action, the control unit 20 can terminate the heating of the flavor-generating article 100, even if the suction action has not yet been completed. In this embodiment, 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.

[0059] The heating unit 30 can 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 heating element that generates heat (i.e., its temperature rises) using electricity from the battery 10. In the depicted example, the heating source 40 is a heater arranged in the flavor inhaler 200. The heater may include a heating wire. The heater is configured to heat the flavor-generating article 100 housed in the heating unit 30 from the outside of the flavor-generating article 100. Therefore, the flavor inhaler 200 is preferably a so-called externally heated type flavor inhaler.

[0060] It should be noted that the flavor-generating article 100 may have a sensor internally instead of a heating source 40. In this case, the sensor can be heated by an induction coil disposed in the flavor inhaler 200. Alternatively, the flavor inhaler 200 may have a microwave radiation source instead of a heating source 40. In this case, the microwave absorbent (such as water or glycerin) contained in the flavor-generating article 100 can be heated by means of microwaves from the microwave radiation source.

[0061] For example, these configurations allow heating of the flavor-generating article 100 without the need to insert a pin or other heater into it, and can suppress adhesion of portions of the flavor-generating article 100 to such a heater, which would result in reduced heating efficiency. It should be noted that the flavor inhaler 200 may also include a pin or blade heater inserted into the flavor-generating article 100, instead of the heat source 40.

[0062] Figure 2 This is an exploded perspective view showing a flavor-generating article 100 according to an embodiment of the present invention. Figure 3 This is a schematic side cross-sectional view illustrating a flavor-generating article 100 according to an embodiment of the present invention. Figure 2 and Figure 3As shown, the flavor-generating article 100 includes: a flavor source 221 heated by a heating source 40 to generate flavor-containing vapor or aerosol; and an end filter rod 112 disposed upstream of the flavor source 221. More specifically, in the depicted example, the flavor-generating article 100 includes, in sequence from the end side (i.e., the side opposite the mouthpiece): an end filter rod 112; a flavor-generating portion 220; a hollow tube portion (hollow cylindrical member) 132; a hollow filter portion 240; and a filter rod 250. These five components are connected by using an outer filter rod forming paper 280, an outer filter rod forming paper 260, and a tipping paper 270.

[0063] In addition, such as Figure 3 As shown, the flavor-generating article 100 includes a first end 101 inserted into a flavor inhaler 200 and a second end 102 located on the opposite side of the first end 101. In the depicted example, the flavor-generating article 100 extends longitudinally along a central axis AX, wherein the first end 101 and the second end 102 are formed at each of the two ends of the flavor-generating article along the longitudinal direction. Furthermore, in the following text, unless otherwise explicitly stated, "radial direction" and "circumferential direction" refer to the radial and circumferential directions of a rotating coordinate system centered on the central axis AX.

[0064] When a flavor is inhaled using the flavor-generating article 100, the first end 101 is inserted into the heating unit 30, and the flavor-generating article 100 is housed in the heating unit 30 at a desired location. Here, the desired location is a position where the flavor-generating section 220 can be heated, for example, a position where the heating source 40 and the flavor-generating section 220 overlap in the longitudinal direction. The flavor-generating section 220 is then heated, and the user inhales the flavor from the second end 102.

[0065] There are no particular limitations on the airflow resistance along the long axis of each flavor-generating article 100, but from the perspective of convenient suction, it is typically 8 mmH2O or greater, preferably 10 mmH2O or greater, more preferably 12 mmH2O or greater, and also typically 150 mmH2O or less, preferably 100 mmH2O or less, more preferably 80 mmH2O or less, and still more preferably 60 mmH2O or less. As a specific example, the airflow resistance of the flavor-generating article 100 is preferably 30 mmH2O - 150 mmH2O. In this case, a comfortable suction resistance can be provided to the user. The airflow resistance is measured using a filter airflow resistance measuring instrument manufactured by Cerulean, for example, according to the ISO standard method (ISO 6565:2015). Airflow resistance represents the air pressure difference between the first and second end faces when air at a predetermined airflow velocity (17.5 cc / sec) flows from one end face (first end face) to the other end face (second end face) without passing through the sides of the flavor-generating article 100. The unit is usually expressed in mmH2O. It is known that airflow resistance is proportional to the length of the heated tobacco product within a normal length range (5 mm to 200 mm), and that the airflow resistance of the heated tobacco product doubles when the length is doubled.

[0066] The bar-shaped flavor-producing article 100 preferably has a columnar shape, which satisfies the following definition: an aspect ratio of 1 or greater.

[0067] Aspect Ratio = h / w

[0068] w is the width of the base of the columnar body (in this specification, this is the width of the base on the flavor-generating portion 220 side), h is the height, and preferably h ≥ w. In this specification, the major axis direction is the direction represented by h. Therefore, for convenience, the direction represented by h is still referred to as the major axis direction even when w ≥ h. There are no restrictions on the shape of the base, and it can be a polygon, a rounded polygon, a circle, or an ellipse, etc. When the base is circular, the width w is the diameter; when the base is elliptical, the width is the major diameter; and when the base is a polygon or a rounded polygon, the width is the diameter of the circumcircle or the major diameter of the circumscribed ellipse.

[0069] There is no particular limitation on the length h of the flavor-generating article 100 in the long axis direction, and it is typically, for example, 40 mm or more, preferably 45 mm or more, and more preferably 50 mm or more. In addition, the length h is typically 100 mm or less, preferably 90 mm or less, and more preferably 80 mm or less.

[0070] There is no particular limitation on the width w of the base of the columnar body constituting the flavor-generating article 100, and it is typically, for example, 5 mm or more, preferably 5.5 mm or more. In addition, the width w is typically 10 mm or less, preferably 9 mm or less, and more preferably 8 mm or less.

[0071] There is no particular limitation on the ratio (hollow tube portion 132 : filter section) between the length of the hollow tube portion 132 and the length of the filter section (the total length of the hollow filter portion 240 and the filter rod 250) in the length of the flavor-generating article 100. However, from the perspective of the amount of flavor agent delivered and the appropriate aerosol temperature, this ratio is generally 0.60-1.40 : 0.60-1.40, preferably 0.80-1.20 : 0.80-1.20, more preferably 0.85-1.15 : 0.85-1.15, even more preferably 0.90-1.10 : 0.90-1.10, and particularly preferably 0.95-1.05 : 0.95-1.05. By setting the ratio between the length of the hollow tube section 132 and the length of the filter section (hollow filter section 240 and filter rod 250) within the aforementioned range, a balance is achieved between cooling effect, suppression of losses due to the adhesion of generated vapor or aerosol to the inner wall of the hollow tube section 132, and the filter's function of regulating air volume and flavor, thereby enabling the provision of a pleasant and distinct flavor. In particular, a longer hollow tube section 132 can promote aerosol particle formation and produce a good flavor, but if the hollow tube section is too long, the substances passing through it will eventually adhere to the inner wall.

[0072] The flavor generating portion 220 is disposed adjacent to the downstream end filter rod 112. The flavor generating portion 220 includes: a flavor source 221; and wrapping paper 222 surrounding the flavor source 221. It should be noted that the characteristic structure of the flavor generating portion 220 according to an embodiment of the present invention will be described in detail later. There are no particular limitations on the form of the flavor generating portion 220, as long as it has a known form, and it generally takes the form of the flavor source 221 being wrapped by the wrapping paper 222. The flavor generating portion 220 is formed by wrapping the flavor source 221 with the wrapping paper 222, such that the flavor source 221 is located internally. The flavor source 221 may contain tobacco-derived raw materials, such as tobacco filling materials. There are no particular limitations on the tobacco filling materials, and a first tobacco filling material or a second tobacco filling material, which will be described later, may be used. Furthermore, in this specification, molded articles of dry tobacco (such as shredded tobacco, tobacco sheets, or tobacco pellets (described later)) may be simply referred to as "dry tobacco leaves." Additionally, the flavor generating portion 220 may include a mating portion that cooperates with a heating source 40 for heating the tobacco product.

[0073] The flavor-generating portion 220 formed by wrapping the flavor source 221 with wrapping paper 222 preferably has a columnar shape. In this case, the aspect ratio, expressed by the height of the flavor-generating portion 220 along its long axis and the width of its base, is preferably 1 or greater. There are no restrictions on the shape of the base, and it can be a polygon, a rounded polygon, a circle, or an ellipse, etc. When the base is circular, the width is its diameter; when the base is elliptical, the width is its major diameter; and when the base is a polygon or a rounded polygon, the width is the diameter of its circumcircle or the major diameter of its circumcircle ellipse.

[0074] The length of the flavor-generating portion 220 in the long axis direction can vary appropriately according to the size of the product, but is typically 4 mm or more, preferably 10 mm or more, more preferably 12 mm or more, and typically 70 mm or less, preferably 50 mm or less, more preferably 30 mm or less, even more preferably 25 mm or less, and even more preferably 20 mm or less.

[0075] Furthermore, there is no particular limitation on the ratio of the length of the flavor-generating portion 220 to the total length of the flavor-generating article 100 in the long axis direction, but from the perspective of balancing the delivery amount and the aerosol temperature, the ratio is generally 10% or more and preferably 20% or more, and is generally 80% or less, preferably 70% or less, more preferably 60% or less, even more preferably 50% or less, particularly preferably 45% or less and most preferably 40% or less.

[0076] There are no particular restrictions on the content of dry tobacco leaves in the flavor-producing portion 220, but it is permissible to use a content between 150 mg / stick and 800 mg / stick, preferably between 200 mg / stick and 600 mg / stick.

[0077] The description will begin with the first tobacco filling material (also referred to simply as the "first filling material"). There are no particular limitations on the material of the shredded tobacco contained in the first filling material, and known materials such as leaves or midribs can be used. Furthermore, to produce shredded tobacco, ground tobacco can be formed by grinding dry tobacco leaves to an average particle size of 20 µm to 200 µm, and the material can then be homogenized and processed into sheets, which can be shredded. Additionally, the shredded tobacco can be of the so-called "shredded tobacco type," wherein the wrapping paper 222 is filled with material obtained by shredding homogenized sheets having a length similar to the length of the flavor-generating portion 220 in the longitudinal direction and substantially horizontally along the flavor-generating portion 220. Furthermore, the width of the shredded tobacco is preferably 0.5 mm to 2.0 mm to fill the wrapping paper 222.

[0078] Various types of tobacco can be used for the tobacco leaves used in the production of shredded tobacco and homogenized sheets. Examples that can be listed include yellow tobacco, burley tobacco, oriental tobacco or natural type, as well as other red and yellow tobacco varieties, and their blends. Suitable blends of the above varieties can be used in the mixture to achieve the desired flavor. Details about the above tobacco varieties are disclosed in "Encyclopedia of Tobacco, Tobacco Academic Studies Center, March 31, 2009". Several conventional methods for producing homogenized sheets are known, namely, methods for grinding tobacco leaves and processing them into homogenized sheets. According to the first method, paper sheets are produced by using a papermaking process. According to the second method, a suitable solvent (such as water) is mixed with and homogenized with the ground tobacco leaves, and then the homogenized material is thinly cast onto a metal plate or strip and dried to produce cast sheets. According to the third method, a suitable solvent (such as water) is mixed with and homogenized with ground tobacco leaves, and the homogenized material is extruded into sheets and shaped to produce calendered sheets. Details regarding the types of homogenized sheets mentioned above are disclosed in "Dictionary of Tobacco, Tobacco Academic Studies Center, March 31, 2009".

[0079] The amount of moisture contained in the tobacco filling material relative to the total weight of the tobacco sheet is, for example, 10 wt% to 15 wt%, and preferably 11 wt% to 13 wt%. Such a moisture content inhibits the formation of wrapping stains and improves rolling suitability during the production of the flavor-generating section 220. There are no particular limitations on the preparation size or method of the shredded tobacco included in the first tobacco filling material. For example, material obtained by shredding dry tobacco leaves to a width of 0.5 mm to 2.0 mm can be used as the first tobacco filling material. Furthermore, when using a grinding material in the homogenized sheet, the dry tobacco leaves can be ground to an average particle size of about 20 µm to 200 µm, then homogenized and formed into a sheet, which can then be shredded to a width of 0.5 mm to 2.0 mm for use as the first tobacco filling material.

[0080] The first tobacco filling material may include an aerosol source for generating aerosols. There are no particular limitations on the type of aerosol source, and various types of natural extracts and / or components thereof may be selected depending on the intended use. Examples of aerosol sources include glycerol, propylene glycol, glyceryl triacetate, 1,3-butanediol, and mixtures thereof.

[0081] There is no particular limitation on the amount of aerosol source contained in the first tobacco filling material, and from the viewpoint of generating sufficient aerosol and imparting good flavor, the amount is generally 5 wt% or more, preferably 10 wt% or more, typically 50 wt% or less, preferably 15 wt% or more and 25 wt% or less relative to the total amount of tobacco filling material.

[0082] Firstly, tobacco filling materials may contain flavoring agents as taste components. There are no particular restrictions on the type of flavoring agent, and examples of flavoring agents that can be cited from the perspective of imparting a pleasant flavor include: p-methoxyacetophenone, acetophenone, acetylpyrazine, 2-acetylthiazole, alfalfa extract, pentanol, amyl butyrate, trans-anisole, star anise oil, apple juice, Peruvian gum oil, beeswax absolute, benzaldehyde, benzoin extract, benzyl alcohol, benzyl benzoate, benzyl phenylacetate, benzyl propionate, 2,3-butanedione, 2-butanol, butyl butyrate, butyric acid, caramel, and red bean curd. Cardamom oil, carob oil, beta-carotene, carrot juice, L-carvone, beta-caryophyllene, cinnamon bark oil, cypress oil, celery seed oil, chamomile oil, cinnamaldehyde, cinnamic acid, cinnamyl alcohol, cinnamyl cinnamate, citronellol, DL-citronellol, sage extract, cocoa, coffee, coriander oil, coriander oil, cuminaldehyde, artemisia oil, δ-decanoic acid lactone, γ-decanoic acid, dill oil, 3,4-dimethyl-1,2-cyclopentanedione, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2 - Ketone, 3,7-dimethyl-6-octenic acid, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, ethyl 2-methylbutyrate, ethyl acetate, ethyl butyrate, ethyl hexanoate, ethyl isovalerate, ethyl lactate, ethyl laurate, ethyl acetopropionate, 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)-dimethyl Pyrazine, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, 2-ethyl-3-methylpyrazine, eucalyptol, fenugreek oil, broom oil, gentian root extract, geraniol, geraniol acetate, grape juice, guaiacol, guava extract, γ-heptanol, γ-caprolactone, hexanoic acid, cis-3-hexen-1-ol, hexyl acetate, hexanol, hexyl phenylacetate, honey, 4-hydroxy-3-pentenoic acid lactone, 4-hydroxy-4-(3-hydroxy-1-butenyl)-3,5,5-Trimethyl-2-cyclohexen-1-one, 4-(p-hydroxyphenyl)-2-butanone, sodium 4-hydroxyundecanoate, immortelle absolute oil, β-ionone, isoamyl acetate, isoamyl butyrate, isoamyl phenylacetate, isobutyrate, isobutyl phenylacetate, jasmine absolute oil, kola nut extract, rockrose oil, terpene-free lemon oil, licorice extract, linalool, linalyl acetate, Angelica sinensis root oil, maltol, maple syrup, menthol, menthone, L-menthol acetate, p-methoxybenzaldehyde, methyl-2-pyrrolidone, Methyl anthranilate, methyl phenylacetate, methyl salicylate, 4'-methylacetophenone, methylcyclopentenolone, 3-methylvaleric acid, mimosa absolute oil, molasses, myristic acid, nerol, nerolidol, γ-nonalactone, myristole oil, δ-octanolide, octanal, caprylic acid, neroli oil, orange oil, orris root oil, palmitic acid, ω-pentadecanolactone, peppermint oil, Paraguayan orange leaf oil, phenethyl alcohol, phenylacetic acid, phenylacetic acid, piperaldehyde, plum extract, propenyl ethyl guaiacol, propionate, 3-propyl indolephthalide, plum Juice, pyruvic acid, raisin extract, rose oil, rum, sage oil, sandalwood oil, spearmint oil, styrax essential oil, marigold oil, tea distillate, α-terpinene ester, terpinene acetate ester, 5,6,7,8-tetrahydroquinoxaline, 1,5,5,9-tetramethyl-13-oxehera (8.3.0.0(4.9))tridecane, 2,3,5,6-tetramethylpyrazine, thyme oil, tomato extract, 2-tetranone, triethyl citrate, 4-(2,6,6-trimethyl-1-cyclohexenyl)- 2-Buten-4-one, 2,6,6-trimethyl-2-cyclohexen-1,4-dione, 4-(2,6,6-trimethyl-1,3-cyclohexadienyl)-2-buten-4-one, 2,3,5-trimethylpyrazine, γ-undecyl lactone, γ-valerol lactone, vanilla extract, vanillin, veratral, violet leaf essential oil, N-ethyl-p-menthane-3-carbamate (WS-3), and ethyl-2-(p-menthane-3-carbamate)acetate (WS-5), with menthol being particularly preferred. Furthermore, one type of these flavoring agents can be used alone, or two or more types can be used in combination.

[0083] There are no particular restrictions on the amount of flavoring agent contained in the first tobacco filling material, and from the point of view of imparting good flavor, the content is generally 10,000 ppm or more, preferably 20,000 ppm or more, more preferably 25,000 ppm or more, generally 70,000 ppm or less, preferably 50,000 ppm or less, more preferably 40,000 ppm or less, and even more preferably 33,000 ppm or less.

[0084] There are no particular restrictions on the packing density of the first tobacco filling material, and from the viewpoint of ensuring the performance of the flavor-producing article 100% and imparting a good flavor, it is usually 250 mg / cm³. 3 Or greater, preferably 300 mg / cm 3 Or higher, typically 400 mg / cm³ 3 Or less, preferably 350 mg / cm 3 Or smaller.

[0085] The second tobacco filling material is formed from tobacco sheets packed in a filling object (e.g., wrapping paper 222). There may be one tobacco sheet, or two or more tobacco sheets. For example, when the second tobacco filling material includes one tobacco sheet, the following filling method can be used: folding a tobacco sheet with one side length corresponding to the longitudinal direction of the filling object multiple times along creases substantially parallel to the longitudinal direction of the filling object (forming a so-called "gathered sheet"). As a filling method described above, the following method can also be used: in which a tobacco sheet with one side length corresponding to the longitudinal direction of the filling object is wound around the longitudinal axis of the filling material.

[0086] For example, when the second tobacco filling material comprises two or more tobacco sheets, a filling configuration can be described where each of the multiple tobacco sheets has one side of a length equivalent to the longitudinal direction of the filling object, wound around the longitudinal axis of the filling object, such that the multiple tobacco sheets are arranged concentrically. "Concentrically arranged" means that the centers of all the tobacco sheets are located in substantially the same position. Furthermore, there is no particular limitation on the number of tobacco sheets, and configurations with two, three, four, five, six, or seven sheets can be described. The two or more tobacco sheets can all have the same composition or physical properties, or some or all of the tobacco sheets can have different compositions or physical properties. Additionally, these tobacco sheets can each have the same thickness or different thicknesses.

[0087] The second tobacco filling material can be produced by: preparing multiple tobacco sheets of different widths; constructing a laminate stacked such that the width decreases from the bottom portion to the top portion; and winding and shaping the laminate by passing it through a winding tube. In this production method, multiple tobacco sheets are arranged concentrically around a longitudinal axis and extend in the longitudinal direction. Furthermore, a longitudinally extending mating portion can be formed on the innermost layer between the longitudinal axis and the tobacco sheets.

[0088] In this production method, the laminate is preferably configured such that non-contact portions are formed between adjacent tobacco sheets after the laminate has been wound and shaped. When non-contact portions (gap) exist between multiple tobacco sheets, it allows flavor flow paths to be maintained, thus improving the efficiency of flavor component delivery. Simultaneously, high heat transfer efficiency can be ensured, as heat from the heater can be transferred to the outer tobacco sheet through the contact portions of the multiple tobacco sheets. Examples of methods for providing non-contact portions where tobacco sheets do not contact each other include: methods using embossed tobacco sheets; methods laminating tobacco sheets without bonding the entire surface of adjacent tobacco sheets; methods laminating tobacco sheets by partial bonding between adjacent tobacco sheets; or methods constructing a laminate by laminating tobacco sheets over the entire surface or a portion thereof by light bonding between adjacent tobacco sheets, allowing the tobacco sheets to peel off after winding and shaping. When preparing the flavor-generating portion 220 including wrapping paper 222, the wrapping paper 222 can be arranged on the bottommost portion of the laminate. Alternatively, a second tobacco filling material can be formed by using a cylindrical prosthesis (such as a mandrel placed on the topmost part of the laminate) and then removing the prosthesis to form a mating portion.

[0089] There are no particular restrictions on the packing density of the second tobacco filling material, and from the viewpoint of ensuring the performance of the flavor-producing article 100% and imparting a good flavor, it is usually 250 mg / cm³. 3 Or greater, preferably 300 mg / cm 3 Or higher, typically 400 mg / cm³ 3 Or less, preferably 350 mg / cm 3 Or smaller.

[0090] The tobacco sheet may include an aerosol source that generates an aerosol when heated. A polyol (such as glycerol, propylene glycol, or 1,3-butanediol) is added as the aerosol source. The amount of aerosol source added relative to the dry weight of the tobacco sheet is preferably 5 wt% to 50 wt%, more preferably 15 wt% to 25 wt%.

[0091] Tobacco sheets can be produced by known methods such as sheet forming, slurry filling, or rolling. Alternatively, homogenized sheets described above with respect to the first tobacco filling material can be used. In the case of sheet forming, tobacco sheets can be produced by a method including the following steps: (1) Coarsely grind dry tobacco leaves, extract with water, and then separate the water extract and residue. (2) Dry and concentrate the water extract under reduced pressure. (3) Add pulp to the residue, fiberize the material using a refining machine, and then form it into paper. (4) Add the concentrated water extract to the sheet formed from the paper and dry it to form a tobacco sheet. In this case, a step to remove some components (such as nitrosamines) can also be added (see JP2004-510422 A). In the case of a slurry process, tobacco sheets can be produced by a method including the following steps: (1) Mix the ground tobacco leaves with water, pulp, and binder. (2) Spread (pour) the mixture thinly and dry it. In this case, an additional step can be added: exposing the pulp obtained by mixing milled tobacco leaves with water, pulp and binder to ultraviolet or X-ray radiation to remove some components (such as nitrosamines).

[0092] In addition to the above, nonwoven tobacco sheets produced by a method comprising the following steps, as disclosed in WO 2014 / 104078 A1, can also be used: (1) mixing granular tobacco leaves with a binder; (2) inserting the mixture between nonwoven fabrics; and (3) molding the laminate into a fixed shape by means of hot-melt bonding, thereby obtaining a tobacco sheet in the form of a nonwoven fabric. The tobacco starting material used in the above methods can be of the same type as described above with respect to the first tobacco filling material.

[0093] There are no particular limitations on the composition of the tobacco sheet; however, for example, the content of tobacco starting material (tobacco leaves) relative to the total weight of the tobacco sheet is preferably 50 wt% to 95 wt%. Furthermore, the tobacco sheet may include a binder, and examples of such binders include guar gum, xanthan gum, CMC (carboxymethyl cellulose), and CMC-Na (sodium carboxymethyl cellulose). The amount of binder relative to the total weight of the tobacco sheet is preferably 1 wt% to 10 wt%. The tobacco sheet may further contain other additives. Examples of other additives include fillers, such as pulp. Furthermore, when several tobacco sheets are used in this embodiment, these 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.

[0094] There is no limitation on the thickness of each tobacco sheet, but from the perspective of balancing heat transfer and strength, the thickness is preferably 150 µm-1000 µm, more preferably 200 µm-600 µm. These tobacco sheets may have the same thickness or different thicknesses.

[0095] The flavor-generating section 220 may comprise dried tobacco leaves (previously dried tobacco leaves) and a flavoring agent-containing material incorporating a flavoring agent into a polysaccharide gel. The flavoring agent-containing material is a material incorporating a flavoring agent into a polysaccharide gel, and blending this material into the flavor-generating section 220 suppresses variations in the amount of flavoring agent delivered with each puff, maintaining a good flavor from the start of smoking until later stages. The inventors infer the reason for this as follows. First, the flavor-generating article 100 is inserted... Figure 1 In the flavor inhaler 200 shown, preheating is performed for a given time before inhalation begins. However, it is considered that if the flavoring agent is directly blended into the flavor generating section 220, the flavoring agent will evaporate during preheating, with most of the flavoring agent being delivered during the initial inhalation period. Therefore, the amount of flavoring agent delivered in the later stages of inhalation is insufficient. Conversely, when a flavoring agent-containing material is blended into the flavor generating section 220, the volatilization of the flavoring agent is suppressed during preheating because the flavoring agent is coated with a polysaccharide gel, and the flavoring agent is gradually released during inhalation. Therefore, it is inferred that a sufficient amount of flavoring agent can be maintained even in the later stages of inhalation.

[0096] The following describes the components containing flavoring agents. There are no particular restrictions on the type of flavoring agent, and examples of flavoring agents that can be cited from the perspective of imparting a pleasant taste include: p-methoxyacetophenone, acetophenone, acetylpyrazine, 2-acetylthiazole, alfalfa extract, pentanol, amyl butyrate, trans-anisole, star anise oil, apple juice, Peruvian gum oil, beeswax absolute, benzaldehyde, benzoin extract, benzyl alcohol, benzyl benzoate, benzyl phenylacetate, benzyl propionate, 2,3-butanedione, 2-butanol, butyl butyrate, butyric acid, caramel, and cardamom. Oils, carob oil, beta-carotene, carrot juice, L-carvone, beta-caryophyllene, cinnamon bark oil, cypress oil, celery seed oil, chamomile oil, cinnamaldehyde, cinnamic acid, cinnamyl alcohol, cinnamyl cinnamate, citronellol, DL-citronellol, sage extract, cocoa, coffee, coriander oil, coriander oil, cuminaldehyde, artemisia oil, δ-decanoic acid lactone, γ-decanoic acid lactone, decanoic acid, dill oil, 3,4-dimethyl-1,2-cyclopentanedione, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2- Ketones, 3,7-dimethyl-6-octenic acid, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, ethyl 2-methylbutyrate, ethyl acetate, ethyl butyrate, ethyl hexanoate, ethyl isovalerate, ethyl lactate, ethyl laurate, ethyl acetopropionate, 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)-dimethyl Pyrazine, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, 2-ethyl-3-methylpyrazine, eucalyptol, fenugreek oil, broom oil, gentian root extract, geraniol, geraniol acetate, grape juice, guaiacol, guava extract, γ-heptanolactone, γ-caprolactone, hexanoic acid, cis-3-hexen-1-ol, hexyl acetate, hexanol, hexyl phenylacetate, honey, 4-hydroxy-3-pentenoic acid lactone, 4-hydroxy-4-(3-hydroxy-1-butenyl)-3,5,5-Trimethyl-2-cyclohexen-1-one, 4-(p-hydroxyphenyl)-2-butanone, sodium 4-hydroxyundecanoate, immortelle absolute oil, β-ionone, isoamyl acetate, isoamyl butyrate, isoamyl phenylacetate, isobutyrate, isobutyl phenylacetate, jasmine absolute oil, kola nut extract, rockrose oil, terpene-free lemon oil, licorice extract, linalool, linalyl acetate, Angelica sinensis root oil, maltol, maple syrup, menthol, menthone, L-menthol acetate, p-methoxybenzaldehyde, methyl-2-pyrrolidone, Methyl anthranilate, methyl phenylacetate, methyl salicylate, 4'-methylacetophenone, methylcyclopentenolone, 3-methylvaleric acid, mimosa absolute oil, molasses, myristic acid, nerol, nerolidol, γ-nonalactone, myristole oil, δ-octanolide, octanal, caprylic acid, neroli oil, orange oil, orris root oil, palmitic acid, ω-pentadecanolactone, peppermint oil, Paraguayan orange leaf oil, phenethyl alcohol, phenylacetic acid, phenylacetic acid, piperaldehyde, plum extract, propenyl ethyl guaiacol, propionate, 3-propyl indolephthalide, plum Juice, pyruvic acid, raisin extract, rose oil, rum, sage oil, sandalwood oil, spearmint oil, styrax essential oil, marigold oil, tea distillate, α-terpinene ester, terpinene acetate ester, 5,6,7,8-tetrahydroquinoxaline, 1,5,5,9-tetramethyl-13-oxehera (8.3.0.0(4.9))tridecane, 2,3,5,6-tetramethylpyrazine, thyme oil, tomato extract, 2-tetranone, triethyl citrate, 4-(2,6,6-trimethyl-1-cyclohexenyl)- 2-Buten-4-one, 2,6,6-trimethyl-2-cyclohexen-1,4-dione, 4-(2,6,6-trimethyl-1,3-cyclohexadienyl)-2-buten-4-one, 2,3,5-trimethylpyrazine, γ-undecyl lactone, γ-valerol lactone, vanilla extract, vanillin, veratral, violet leaf essential oil, N-ethyl-p-menthane-3-carbamate (WS-3), and ethyl-2-(p-menthane-3-carbamate)acetate (WS-5), with menthol being particularly preferred. Furthermore, one type of these flavoring agents can be used alone, or two or more types can be used in combination.

[0097] The amount of flavoring agent contained in flavoring agent material is typically 18% by mass or more, preferably 50% by mass or more, more preferably 60% by mass or more, typically 90% by mass or less, preferably 80% by mass or less, but this also depends on the type of flavoring agent and the type of polysaccharide, etc.

[0098] There are no particular restrictions on the type of polysaccharide, but it is preferably a single-component system comprising carrageenan, agar, gellan gum, tamarind gum, psyllium husk gum, or konjac glucomannan; or preferably a composite system comprising 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 husk gum. These polysaccharides form a gel simply by heating in an aqueous solution at 30°C to 90°C, thus eliminating the need for gelling agents (such as metal chlorides) when preparing flavored materials. This is desirable because it means that undesirable components (such as chloride decomposition products) are not generated in the mainstream smoke during smoking.

[0099] Emulsifiers may also be included for emulsifying the starting materials during the preparation of flavored materials. There are no particular limitations on the type of emulsifier, and examples that can be cited include lecithin, glycerol fatty acid esters, polyglycerol fatty acid esters, sorbitol fatty acid esters, polyoxyethylene sorbitol fatty acid esters, propylene glycol fatty acid esters, and sucrose fatty acid esters, among which lecithin is preferred. Furthermore, one type of these emulsifiers may be used alone, or two or more types may be used in combination.

[0100] There are no particular limitations on the method for preparing flavor-containing materials, and they can be prepared according to well-known methods. Well-known methods that may be cited include those disclosed in WO 2011 / 118040 A1, JP 2013-099349 A, and WO 2012 / 118034A1, etc. More specifically, flavor-containing materials can be prepared by methods including steps (i) and (ii), for example:

[0101] (i) the step of heating the polysaccharide and water mixture typically at 30°C to 90°C, preferably at 60°C to 90°C, to prepare an aqueous polysaccharide solution; and

[0102] (ii) the step of kneading the flavoring agent with the aqueous solution and adding an emulsifier as needed to obtain an emulsion slurry.

[0103] The amount of flavoring material contained in flavor-generating section 220 also depends on the amount of flavoring agent contained in the flavoring material, but relative to dry tobacco leaves, the content is typically 1% by mass or more, preferably 5% by mass or more, and typically 20% by mass or less, preferably 10% by mass or less. Furthermore, flavor-generating section 220 includes flavoring material such that the content of flavoring agent contained in the flavoring material is typically 1 mg or more, preferably 5 mg or more, more preferably 10 mg or more, and typically 30 mg or more, preferably 20 mg or less. By setting the amount of flavoring material contained in flavor-generating section 220 within this range, not only can a good taste be imparted, but variations in the amount of flavoring agent delivered with each puff from the start of smoking until later stages are suppressed, and further, sufficient delivery is ensured at all stages of smoking (including the beginning, middle, and end).

[0104] There are no particular restrictions on the form in which the flavor-containing material is blended with the flavor-generating part 220, and the flavor-containing material can be arranged inside and / or outside of the wrapping paper 222 wrapped around the flavor source 221. The wrapping paper 222 can be impregnated with the flavor-containing material, or the flavor-containing material can be blended into the tobacco filling material. When the flavor-containing material is arranged inside and / or outside of the wrapping paper 222 wrapped around the flavor source 221, the wrapping paper 222 can be coated with an emulsion, or the emulsion can be continuously poured onto the base material and dried to form a flavor-containing sheet, which is then wrapped together with the wrapping paper around the flavor source 221. The wrapping paper 222 impregnated with the flavor-containing material can be produced by impregnating the wrapping paper 222 with an emulsion and then drying the material. In addition, when flavoring materials are blended into tobacco filling materials, dry tobacco leaves may be coated or impregnated with emulsion slurry, or the aforementioned flavoring sheet or shredded or ground material derived therefrom may be blended with dry tobacco.

[0105] like Figure 2 and Figure 3As shown, the flavor source 221 can be block-shaped or, for example, cylindrical. When the flavor source 221 is cylindrical, a gap extending along the adjacent direction of the flavor source 221 and the end filter rod 112 can be formed inside the flavor source 221. In this case, the flavor source 221 is located outside the flavor generating article 100, and the gap is located inside the flavor source 221, so the flavor source 221 can be effectively heated when the flavor generating article 100 is heated from the outside in the flavor inhaler 200. Furthermore, when using a flavor inhaler 200 that heats the flavor generating article 100 from the outside, the flavor source 221 is not located inside the flavor generating article 100, as this would be a location that is detrimental to heat transfer or vapor or aerosol generation. Therefore, the amount of flavor source 221 can be saved while suppressing the reduction of vapor or aerosol. The cylindrical flavor source 221 can be formed into a cylindrical shape, for example, by rounding the sheet-like flavor source 221.

[0106] There are no particular restrictions on the configuration of the wrapping paper 222 used in the flavor-producing article 100, and it can take a general form. Specifically, the wrapping paper may, for example, include pulp as its main component. Pulps that can be used include wood pulp, such as softwood pulp and hardwood pulp, flax pulp, hemp pulp, sisal pulp, and needlegrass fiber, etc., and pulps commonly used in wrapping paper for tobacco products can be used, and the wrapping paper can be obtained by employing one or more of these pulps through papermaking processes. These pulps can be used alone, or several types of pulp can be used in combination in any proportion. Forms of pulp that can be used include chemical pulp, milled pulp, chemi-milled pulp, and thermomechanical pulp, etc., obtained through kraft paper cooking, acid / neutral / alkaline sulfite cooking, and caustic soda cooking, etc.

[0107] Wrapping paper can be produced using the aforementioned pulp in a papermaking process employing a long-wire paper machine, a cylinder paper machine, or a combination of cylinder and short-wire paper machines, followed by conditioning the texture and homogenizing the resulting paper. It should be noted that, if necessary, wet-strength agents can be added to impart water resistance to the wrapping paper, or sizing agents can be added to adjust the printing conditions of the wrapping paper. Internal sizing agents and papermaking additives can be further added to the wrapping paper. Internal sizing agents can include, for example, aluminum sulfate, various types of anionic, ionic, nonionic, or amphoteric yield improvers, water filtration improvers, and paper strengthening agents. Papermaking additives can include, for example, dyes, pH adjusters, defoamers, resin control agents, and slime control agents.

[0108] For example, the basis weight of the base paper for the wrapping paper is typically 30 gsm or greater, preferably 35 gsm or greater. Meanwhile, the basis weight is typically 70 gsm or less, preferably 50 gsm or less, and even more preferably 45 gsm or less. There is no particular limitation on the thickness of the wrapping paper having the above characteristics, but from the perspective of stiffness and air permeability, as well as ease of adjustment during papermaking, the thickness is preferably 40 µm or greater, typically 100 µm or less, preferably 75 µm or less, and even more preferably 60 µm or less. A square or rectangular shape can be used as a reference for the shape of the wrapping paper for the flavor-generating article 100. In the case of the wrapping paper 222 used to wrap the flavor source 221 (for generating the flavor-generating portion 220), the length of one side of the wrapping paper 222 can be about 12 mm to 70 mm, and the length of the other side (the side connected to said side) can be 15 mm to 28 mm, preferably 22 mm to 24 mm, and even more preferably about 23 mm.

[0109] When the flavor source 221 is wrapped in a cylindrical shape by the wrapping paper 222, the end portion of the wrapping paper 222 in the width direction can be glued to the end portion on the opposite side, with an overlap of about 2 mm. Therefore, the wrapping paper 222 has the shape of a cylindrical paper tube filled with the flavor source 221. The dimensions of the rectangular wrapping paper 222 can be determined by the dimensions of the flavor generating portion 220. In the case of wrapping paper used to join and wrap the flavor generating portion 220 and another component adjacent to the flavor generating portion 220, the length of one side can be from 20 mm to 60 mm, and the length of the other side (the side connected to said one side) can be from 15 mm to 28 mm.

[0110] In addition to the pulp mentioned above, the wrapping paper may also include a loading material. The content of the loading material relative to the total weight of the wrapping paper may be 10 wt% or more and less than 60 wt%, preferably 15 wt% to 45 wt%. When the basis weight of the wrapping paper is within a preferred range (35 gsm to 50 gsm), the content of the loading material is preferably 15 wt% to 45 wt%. Furthermore, when the basis weight of the wrapping paper is greater than 35 gsm and not greater than 50 gsm, the content of the loading material is preferably 25 wt% to 45 wt%. Calcium carbonate, titanium dioxide, or kaolin can be used as loading materials, but from the perspective of improving flavor and whiteness, calcium carbonate is preferred.

[0111] Various additives, other than the base paper and loading material, can be added to the wrapping paper. For example, water resistance improvers can be added to the wrapping paper to improve its water resistance. Water resistance improvers include wet strength agents (WS agents) and sizing agents. The wet strength agent can include, for example, urea-formaldehyde resin, melamine-formaldehyde resin, and polyamide epichlorohydrin (PAE). In addition, the sizing agent can include, for example, rosin soap, alkyl ketone dimer (AKD), alkenyl succinic anhydride (ASA), and highly saponified polyvinyl alcohol with a saponification degree of 90% or greater. Paper reinforcing agents can be added to the wrapping paper as additives. Paper reinforcing agents can include, for example, polyacrylamide, cationic starch, oxidized starch, CMC, polyamide epichlorohydrin resin, and polyvinyl alcohol. It is known to use trace amounts of oxidized starch in wrapping paper, particularly as an additive, to improve air permeability (see, for example, JP 2017-218699 A).

[0112] The coating agent can be added to at least one of the front and back surfaces of the wrapping paper. There are no particular limitations on the coating agent, but an agent that can form a film on the paper surface and reduce liquid permeability is preferred. Examples of coating agents that may be cited include polysaccharides, such as alginate and its salts (e.g., sodium salts) and pectin; cellulose derivatives, such as ethyl cellulose, methyl cellulose, carboxymethyl cellulose, and nitrocellulose; and starch and its derivatives (e.g., ether derivatives, such as carboxymethyl starch, hydroxyalkyl starch, and cationic starch; and ester derivatives, such as acetic acid starch, phosphate starch, and octenyl succinate starch).

[0113] like Figure 2 and Figure 3 As shown, the end filter rod 112 is located at the end of the flavor generating article 100 and is configured to cover the end portion of the flavor source 221. That is, the end filter rod 112 preferably extends from the first end 101 to the end portion of the flavor generating portion 220 on the side of the first end 101. This prevents the flavor source 221 from falling off the flavor generating article 100. Specifically, the end filter rod 112 includes a first filter material 211 and a first inner filter rod forming paper 212 wrapped around the first filter material 211. The end filter rod 112 may further include an aerosol source supported by the first filter material 211.

[0114] The first filter material 211 can be any material commonly used as a filter material in flavor-generating articles 100. Specifically, the first filter material 211 can be, for example, paper, plastic film, cellulose acetate, or nonwoven fabric. The first filter material 211 is preferably paper. The length of the end filter rod 112 in the long axis direction can be 1 mm or more, preferably 3 mm or more, more preferably 5 mm or more, and can be 11 mm or less, preferably 8 mm or less. The end filter rod 112 can be manufactured to a predetermined length and can then be produced by cutting it to any length. If the end filter rod 112 has a length of less than 1 mm, there is a risk of deformation (e.g., crushing) because the shape cannot be maintained during cutting. When the length of the end filter rod 112 in the longitudinal direction is 1 mm or more, the end filter rod 112 can be manufactured relatively easily.

[0115] The paper used as filter paper in flavor-generating article 100 can be the same paper used as the first filter material 211. The thickness of the paper used as the first filter material 211 is, for example, from 20 µm to 1500 µm, and the basis weight is, for example, from 20 gsm to 50 gsm. The paper used as the first filter material 211 preferably has a rectangular shape, in which case one side may have a length approximately the same as the length of the end filter rod 112, and the other side may have a length of 100 mm to 300 mm. The thickness, basis weight, and size of the paper used as the first filter material 211 have been described, but these values ​​represent the paper before forming processes (e.g., slotting processes, etc.). When the first filter material 211 comprises materials other than paper and is in sheet form, such first filter material 211 can have the same thickness and size as paper.

[0116] Here, the first filter material 211 can be formed from a sheet shaped into a corrugated form and folded in the direction of the corrugations. This sheet is preferably paper. The first filter material 211 is formed when the corrugated sheet (as described above) is folded in the direction of the corrugations to form an integral cylindrical shape. Here, multiple airflow paths extending along the length of the first filter material 211 can be formed to reach the upstream and downstream ends of the first filter material 211.

[0117] The first filter material 211 does not need to contain tobacco material, such as shredded tobacco or sheet tobacco. There are no particular limitations on the material of the first inner filter rod forming paper 212, and known materials can be used. The first inner filter rod forming paper 212 may contain fillers, such as calcium carbonate. There are no particular limitations on the thickness of the first inner filter rod forming paper 212, and it is typically 20 µm to 140 µm, preferably 30 µm to 130 µm, and more preferably 30 µm to 120 µm. There are no particular limitations on the basis weight of the first inner filter rod forming paper 212, but it is typically 20 gsm to 100 gsm, preferably 22 gsm to 95 gsm, and more preferably 23 gsm to 90 gsm. Furthermore, the first inner filter rod forming paper 212 may be coated or uncoated, but from the perspective of allowing the imparting of functions other than strength and structural stiffness, it is preferably coated with the desired material.

[0118] In the following text, a component is considered "solid" in the case where the space between the first end 101 and the second end 102 of the component is filled with a filling material to allow air to pass through. Accordingly, the filling material can be formed of a material such as fiber or porous material. Furthermore, a component being "filled" means that the filling material is provided to a degree that generates airflow resistance within the component.

[0119] The end filter rod 112 is preferably solid. A first filter material 211 is disposed within the space of the end filter rod 112, allowing communication between the first end 101 side and the second end 102 side of the end filter rod 112. This allows leakage of vapors or aerosols generated by the flavor source 221 (described below) contained in the flavor generating section 220 from the upstream side of the flavor generating article 100 to be suppressed. It should be noted that the end filter rod 112 can be a solid or hollow acetate filter.

[0120] like Figure 2 As shown, the flavor-generating article 100 preferably has a downstream portion 130 disposed downstream of the flavor source 221. In this case, the vapor or aerosol generated by the flavor source 221 can be cooled and filtered in the downstream portion 130. Specifically, the downstream portion 130 preferably includes a filter rod 250. This allows the vapor or aerosol generated by the flavor source to be cooled and filtered in the filter rod 250.

[0121] The filter rod 250 is located at the end portion of the flavor-generating article 100 on the mouthpiece side. The filter rod 250 is preferably solid. The filter rod 250 includes a second filter material 251 and a second inner filter rod forming paper 252 wrapped around the second filter material 251. There are no particular limitations on the filter material used in the second filter material 251, as long as it has the general functions of a filter. Examples of general functions of a filter that can be cited include adjusting the amount of air mixed when inhaling aerosols, reducing flavor, and reducing nicotine and tar, etc., but the filter material used for the second filter material 251 does not need to have all of these functions. Furthermore, in electrically heated tobacco products, which produce fewer components compared to cigarette products and often have a lower tobacco filling material filling rate, an important function of the filter is to prevent the tobacco filling material from falling off while controlling the filtration function.

[0122] The filter rod 250 has a generally circular shape in a cross-section orthogonal to the longitudinal direction. The diameter of the circle may vary appropriately depending on the size of the product, but is typically 4.0 mm to 9.0 mm, preferably 4.5 mm to 8.5 mm, and more preferably 5.0 mm to 8.0 mm. It should be noted that when the filter rod 250 does not have the aforementioned circular cross-section, the diameter used is the diameter of a circle with an area equal to the area of ​​its cross-section.

[0123] The circumferential length of the filter rod 250 in a section orthogonal to the longitudinal direction can vary appropriately according to the size of the product, but is typically 14.0 mm to 27.0 mm, preferably 15.0 mm to 26.0 mm, and more preferably 16.0 mm to 25.0 mm.

[0124] The length of the filter rod 250 in the longitudinal direction can vary appropriately according to the size of the product, but is typically 15 mm to 35 mm, preferably 17.5 mm to 32.5 mm, and more preferably 20.0 mm to 30.0 mm. The shape and size of the filter material used in the second filter material 251 can be appropriately adjusted so that the shape and size of the filter rod 250 are within the above-mentioned range.

[0125] There is no particular limitation on the airflow resistance per 120 mm of length in the longitudinal direction of the filter rod 250, but this airflow resistance is typically 40 mmH2O to 300 mmH2O, preferably 70 mmH2O to 280 mmH2O, and more preferably 90 mmH2O to 260 mmH2O. The airflow resistance is measured, for example, using a filter airflow resistance measuring instrument manufactured by Cerulean according to the ISO standard method (ISO 6565). The airflow resistance of the filter rod represents the air pressure difference between the first and second end faces when a predetermined airflow rate (17.5 cc / sec) of air flows from one end face (first end face) to another end face (second end face) without the air passing through the sides of the filter rod. The unit is typically expressed in mmH2O. It is known that the airflow resistance of the filter rod is directly proportional to the length of the filter rod within a normal length range (5 mm to 200 mm), and that the airflow resistance of the filter rod 250 doubles when the length is doubled.

[0126] Materials produced using methods such as those described below can be used as filter materials for the second filter material 251 constituting the filter rod 250, and commercially available products can also be used. Furthermore, there are no particular limitations on the form of the filter rod 250, and it can be formed into a conventional filter including a single filter segment, or a multi-stage filter including multiple filter segments, such as a dual filter or a triple filter.

[0127] Filter rod 250 can be manufactured by known methods, and when synthetic fibers, such as cellulose acetate tow, are used as the material of the second filter material 251, filter rod 250 can be manufactured, for example, by means of spinning and then crimping a polymer solution comprising a polymer and a solvent. For this method, the method disclosed, for example, in WO2013 / 067511 A1 can be used. The airflow resistance and additives (known adsorbents and flavoring agents (e.g., menthol), granular activated carbon, and flavor preservatives, etc.) added to the second filter material 251 can be appropriately designed in the production of filter rod 250.

[0128] There are no particular limitations on the form of the second filter material 251 constituting the filter rod 250, and known forms can be used. For example, a component obtained by processing cellulose acetate tow into a cylindrical shape can be used as the second filter material 251. There are no particular limitations on the fineness of the individual yarns or the total fineness of the cellulose acetate tow, but in the case of a filter rod 250 having a circumference of 22 mm, the fineness of the individual yarns is preferably from 5 g / 9000 m to 12 g / 9000 m, and the total fineness is preferably from 12,000 g / 9000 m to 35,000 g / 9000 m. The cross-sectional shapes of the fibers of the cellulose acetate tow that can be cited include circular, elliptical, Y-shaped, I-shaped, and R-shaped, etc. When the filter is filled with cellulose acetate tow, an amount of 5 wt% to 10 wt% of triglycerides can be added relative to the weight of the cellulose acetate tow to improve the filter stiffness. In addition, filter paper filled with sheet pulp can be used instead of acetate filters.

[0129] There are no particular restrictions on the density of the second filter material 251, but it is typically 0.10 g / cm³. 3 Up to 0.25 g / cm 3 Preferably 0.11 g / cm 3 Up to 0.24 g / cm 3 More preferably 0.12 g / cm 3 Up to 0.23 g / cm 3 .

[0130] From the perspective of improving strength and structural rigidity, the filter rod 250 may include a second inner filter rod forming paper 252 wrapped around the second filter material 251. There are no particular limitations on the form of the second inner filter rod forming paper 252, and it may include seams containing one or more adhesive lines. There are no particular limitations on the adhesive, but it may include vinyl acetate-based adhesives or hot-melt adhesives, and the hot-melt adhesive may include polyvinyl alcohol. Furthermore, if the filter segment comprises two or more segments, the second inner filter rod forming paper 252 preferably wraps around all two or more segments.

[0131] There are no particular limitations on the material of the second inner filter rod forming paper 252, and known materials can be used. It may also include fillers such as calcium carbonate. There are no particular limitations on the thickness of the second inner filter rod forming paper 252, and it is typically 20 µm to 140 µm, preferably 30 µm to 130 µm, and more preferably 30 µm to 120 µm. There are no particular limitations on the basis weight of the second inner filter rod forming paper 252, and it is typically 20 gsm to 100 gsm, preferably 22 gsm to 95 gsm, and more preferably 23 gsm to 90 gsm. Furthermore, the second inner filter rod forming paper 252 may be coated or uncoated, but from the perspective of allowing the imparting of functions other than strength and structural stiffness, it is preferably coated with the desired material.

[0132] like Figure 2 and Figure 3 As shown, the hollow filter section 240 and the filter rod 250 can be connected, for example, by an outer filter rod forming paper 260 (outer wrapping paper). The outer filter rod forming paper 260 can be, for example, a cylindrical paper.

[0133] The second filter material 251 may include a crushable additive release container (e.g., a capsule) comprising a crushable outer shell made of gelatin or the like. There are no particular limitations on the form of the capsule (also referred to in this art as an "additive release container"), and known forms may be used. For example, a crushable additive release container comprising a crushable outer shell made of gelatin or the like may be used. In this case, when the capsule is broken by a tobacco product user before, during, or after use, the liquid or substance contained inside the capsule (typically a flavoring agent) is released, which is then delivered to tobacco smoke during tobacco product use and to the surrounding environment after use.

[0134] There are no particular limitations on the form of the capsule, and it can be, for example, an easily breakable capsule, preferably spherical in shape. Any of the above-mentioned additives can be included as an additive in the capsule, but flavoring agents or activated charcoal are particularly preferred. Furthermore, one or more types of materials used to assist in filtration of smoke can be added as additives. There are no particular limitations on the form of the additive, and it is generally liquid or solid. It should be noted that the use of capsules containing additives is well known in the art. Easily breakable capsules and methods for their production are well known in the art. Examples of flavoring agents include: menthol, spearmint, peppermint, fenugreek, or clove, and medium-chain triglycerides (MCTs), etc. The flavoring agent is menthol, or menthol and the like can be used in combination.

[0135] In this embodiment, a flavoring agent can be added to the second filter material 251. Compared to the prior art, adding a flavoring agent to the second filter material 251 increases the amount of flavoring agent delivered during use, where the flavoring agent is added to the tobacco filling material constituting the tobacco stick. The increase in the amount of flavoring agent delivered is further increased depending on the location of the perforations provided in the hollow tube portion 132, which will be described later. There are no particular limitations on the method of adding the flavoring agent to the second filter material 251, and the flavoring agent should be added to ensure a substantially uniform dispersion in the second filter material 251 to which the flavoring agent is added. The amount of flavoring agent added to the second filter material 251 can be referenced in the form of adding the flavoring agent to a portion of the second filter material 251 ranging from 10 vol% to 100 vol%. This addition method can include adding the flavoring agent to the second filter material 251 before constructing the filter section, or adding the flavoring agent after the filter cigarette has been constructed.

[0136] There are no particular restrictions on the type of flavoring agent, and examples of flavoring agents that can be cited from the perspective of imparting a pleasant flavor include: p-methoxyacetophenone, acetophenone, acetylpyrazine, 2-acetylthiazole, alfalfa extract, pentanol, amyl butyrate, trans-anisole, star anise oil, apple juice, Peruvian gum oil, beeswax absolute, benzaldehyde, benzoin extract, benzyl alcohol, benzyl benzoate, benzyl phenylacetate, benzyl propionate, 2,3-butanedione, 2-butanol, butyl butyrate, butyric acid, caramel, and red bean curd. Cardamom oil, carob oil, beta-carotene, carrot juice, L-carvone, beta-caryophyllene, cinnamon bark oil, cypress oil, celery seed oil, chamomile oil, cinnamaldehyde, cinnamic acid, cinnamyl alcohol, cinnamyl cinnamate, citronellol, DL-citronellol, sage extract, cocoa, coffee, coriander oil, coriander oil, cuminaldehyde, artemisia oil, δ-decanoic acid lactone, γ-decanoic acid, dill oil, 3,4-dimethyl-1,2-cyclopentanedione, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2 - Ketone, 3,7-dimethyl-6-octenic acid, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, ethyl 2-methylbutyrate, ethyl acetate, ethyl butyrate, ethyl hexanoate, ethyl isovalerate, ethyl lactate, ethyl laurate, ethyl acetopropionate, 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)-dimethyl Pyrazine, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, 2-ethyl-3-methylpyrazine, eucalyptol, fenugreek oil, broom oil, gentian root extract, geraniol, geraniol acetate, grape juice, guaiacol, guava extract, γ-heptanol, γ-caprolactone, hexanoic acid, cis-3-hexen-1-ol, hexyl acetate, hexanol, hexyl phenylacetate, honey, 4-hydroxy-3-pentenoic acid lactone, 4-hydroxy-4-(3-hydroxy-1-butenyl)-3,5,5-Trimethyl-2-cyclohexen-1-one, 4-(p-hydroxyphenyl)-2-butanone, sodium 4-hydroxyundecanoate, immortelle absolute oil, β-ionone, isoamyl acetate, isoamyl butyrate, isoamyl phenylacetate, isobutyrate, isobutyl phenylacetate, jasmine absolute oil, kola nut extract, rockrose oil, terpene-free lemon oil, licorice extract, linalool, linalyl acetate, Angelica sinensis root oil, maltol, maple syrup, menthol, menthone, L-menthol acetate, p-methoxybenzaldehyde, methyl-2-pyrrolidone, Methyl anthranilate, methyl phenylacetate, methyl salicylate, 4'-methylacetophenone, methylcyclopentenolone, 3-methylvaleric acid, mimosa absolute oil, molasses, myristic acid, nerol, nerolidol, γ-nonalactone, myristole oil, δ-octanolide, octanal, caprylic acid, neroli oil, orange oil, orris root oil, palmitic acid, ω-pentadecanolactone, peppermint oil, Paraguayan orange leaf oil, phenethyl alcohol, phenylacetic acid, phenylacetic acid, piperaldehyde, plum extract, propenyl ethyl guaiacol, propionate, 3-propyl indolephthalide, plum Juice, pyruvic acid, raisin extract, rose oil, rum, sage oil, sandalwood oil, spearmint oil, styrax essential oil, marigold oil, tea distillate, α-terpinene ester, terpinene acetate ester, 5,6,7,8-tetrahydroquinoxaline, 1,5,5,9-tetramethyl-13-oxehera (8.3.0.0(4.9))tridecane, 2,3,5,6-tetramethylpyrazine, thyme oil, tomato extract, 2-tetranone, triethyl citrate, 4-(2,6,6-trimethyl-1-cyclohexenyl)- 2-Buten-4-one, 2,6,6-trimethyl-2-cyclohexen-1,4-dione, 4-(2,6,6-trimethyl-1,3-cyclohexadienyl)-2-buten-4-one, 2,3,5-trimethylpyrazine, γ-undecyl lactone, γ-valerol lactone, vanilla extract, vanillin, veratral, violet leaf essential oil, N-ethyl-p-menthane-3-carbamate (WS-3), and ethyl-2-(p-menthane-3-carbamate)acetate (WS-5), with menthol being particularly preferred. Furthermore, one type of these flavoring agents can be used alone, or two or more types can be used in combination.

[0137] In this embodiment, the filter rod 250 may include a second filter material 251, and activated carbon may be added to at least a portion of the second filter material 251. In a flavor-generating article 100, the amount of activated carbon added may be 15.0 m², which is the value of the specific surface area of ​​the activated carbon × the weight of the activated carbon / the cross-sectional area of ​​the second filter material 251 in the direction perpendicular to the airflow direction. 2 / cm 2 up to 80.0 m 2 / cm 2For convenience, the above "specific surface area of ​​activated carbon × weight of activated carbon / cross-sectional area of ​​the second filter material 251 in the direction perpendicular to the airflow direction" can also be expressed as "the surface area of ​​activated carbon per unit cross-sectional area". The surface area of ​​activated carbon per unit cross-sectional area can be calculated based on the specific surface area of ​​the activated carbon added to the second filter material 251 of a flavor-producing product 100, the weight of the added activated carbon, and the cross-sectional area of ​​the second filter material 251. It should be noted that the activated carbon does not need to be uniformly dispersed in the filter material to which the activated carbon is added, and it is not necessary to meet the above range across the entire cross-section of the filter material (the cross-section in the direction perpendicular to the airflow direction).

[0138] In this embodiment, since the activated carbon surface area per unit cross-sectional area is within the above range, the components generated by heating can be delivered to the user in the desired amount, and the desired flavor can also be provided to the user. If the activated carbon surface area per unit cross-sectional area is less than the lower limit of the above range, the effect of adding activated carbon cannot be fully achieved. Simultaneously, if the activated carbon surface area per unit cross-sectional area is greater than the upper limit of the above range, the components generated by heating are reduced beyond what is necessary. More preferably, the activated carbon surface area per unit cross-sectional area is 17.0 m². 2 / cm 2 Or larger, or even more preferably 35.0 m 2 / cm 2 Or even larger. More preferably, the activated carbon surface area per unit cross-sectional area is 77.0 m². 2 / cm 2 Or smaller, or even more preferably 73.0 m 2 / cm 2 Or smaller.

[0139] The activated carbon surface area per unit cross-sectional area can be adjusted, for example, by adjusting the specific surface area of ​​the activated carbon and its amount added, and by adjusting the cross-sectional area of ​​the second filter material 251 in the direction perpendicular to the airflow direction. The activated carbon surface area per unit cross-sectional area is calculated based on the filter material with added activated carbon. When the filter rod 250 is formed of multiple filter materials, the above calculation is based only on the cross-sectional area and length of the filter material with added activated carbon.

[0140] Examples of activated carbon that can be used in this embodiment include those containing wood, bamboo, coconut shells, walnut shells, and coal as starting materials. Furthermore, as activated carbon that can be used in this embodiment, activated carbon with a density of 1100 m³ can be used. 3 / g to 1600 m 3 Activated carbon with a BET specific surface area of ​​ / g is preferably used, and a BET specific surface area of ​​1200 m² / g can be selected. 3 / g to 1500 m 3Activated carbon with a BET specific surface area of ​​ / g, and more preferably activated carbon with a BET specific surface area of ​​1250 m² / g, can be used. 3 / g to 1380 m 3 The BET specific surface area of ​​activated carbon is / g. The BET specific surface area can be determined by nitrogen adsorption (BET multi-point method).

[0141] Furthermore, the activated carbon that can be used in this embodiment may have a pore volume of 400 µL / g to 800 µL / g, preferably 500 µL / g to 750 µL / g, and more preferably 600 µL / g to 700 µL / g. The pore volume can be calculated based on the maximum adsorption capacity obtained using nitrogen adsorption.

[0142] In this embodiment, the amount of activated carbon added per unit length along the airflow direction to the second filter material 251, where activated carbon has already been added, is preferably 5 mg / cm to 50 mg / cm, more preferably 8 mg / cm to 40 mg / cm, and even more preferably 10 mg / cm to 35 mg / cm. In this embodiment, since the specific surface area of ​​the activated carbon and the amount of activated carbon added are within the above ranges, the surface area of ​​activated carbon per unit cross-sectional area can be adjusted to the desired value.

[0143] Furthermore, for the activated carbon that can be used in this embodiment, the cumulative 10 vol% particle size (particle size D10) of the activated carbon particles is preferably 250 µm to 1200 µm. Furthermore, the cumulative 50 vol% particle size (particle size D50) of the activated carbon particles is preferably 350 µm to 1500 µm. It should be noted that D10 and D50 are measured by means of laser diffraction scattering. An example suitable for this measurement is the "LA-950" laser diffraction / scattering particle size distribution measuring device manufactured by HORIBA, Ltd. The powder is poured into the chamber of the device along with pure water, and the particle size is detected based on the light scattering information of the particles. The measurement conditions used in this device are as follows.

[0144] Measurement mode: Manual flow mode small chamber measurement

[0145] Dispersion medium: ion-exchanged water

[0146] Dispersion method: Measurement was performed 1 minute after ultrasonic irradiation.

[0147] Refractive index: 1.92-0.00i (sample refractive index) / 1.33-0.00i (dispersion medium refractive index)

[0148] Number of measurements: Two measurements were performed using different samples.

[0149] In this embodiment, there are no particular limitations on the method of adding activated carbon to the second filter material 251, and activated carbon should be added so as to be dispersed in the second filter material 251 to which activated carbon is added in a substantially uniform manner.

[0150] It should be noted that, for example, commercially available materials can be used for the filter rod 250. Furthermore, there are no particular limitations on the form of the filter rod 250, and it can be formed into a filter comprising a single filter segment, or a multi-segment filter comprising multiple filter segments, such as a dual filter or a triple filter. When the filter rod 250 comprises a single filter segment, a second filter material 251 with added activated carbon is used as the filter rod 250 without further modification. Meanwhile, when the filter rod 250 is formed from multiple filter segments, the second filter material 251, comprising filter material with added activated carbon, is preferably positioned upstream of the filter material constituting the nozzle end. Activated carbon can also be added to the filter material constituting the nozzle end. It should be noted that when these filter segments constitute a multi-segment filter, the length of these filter segments (which is the basis for the amount of activated carbon added) corresponds to the length of the filter material with added activated carbon. Regarding the weight of all filter segments, the amount of activated carbon added is, for example, 4.0 mg to 24.0 mg, preferably 4.5 mg to 23.0 mg, and more preferably 10.5 mg to 22.0 mg.

[0151] The downstream portion 130 may further include a hollow tube portion 132 and a hollow filter portion 240. The hollow filter portion 240 is disposed adjacent to the downstream of the hollow tube portion 132. The hollow filter portion 240 includes a third filter material 241 and a third inner filter rod forming paper 242 wrapped around the third filter material 241. The third inner filter rod forming paper 242 used may be the same as the filter rod forming paper used in cigarettes. The third inner filter rod forming paper 242 may be omitted. In addition, the hollow filter portion 240 may be omitted. Furthermore, the positions of the filter rod 250 and the hollow filter portion 240 may be replaced.

[0152] The hollow filter section 240 may include: a third filter material 241 having one or more hollow portions; and a third inner filter rod forming paper 242 covering the third filter material 241. The hollow filter section 240 functions to increase the strength of the downstream section 130. The third filter material 241 may be formed as a rod having, for example, an inner diameter of φ1.0 mm to φ5.0 mm, which is filled with high-density cellulose acetate fibers, with a plasticizer including triacetate added in an amount of 6% to 20% by mass relative to the mass of cellulose acetate, and the plasticizer being cured. The third filter material 241 has high bulk density fibers, so only air and aerosols flow through the hollow portions during suction, and almost nothing flows through the third filter material 241. The third filter material 241 inside the hollow filter section 240 is a fiber-filled layer, and therefore the user will experience almost no discomfort when in contact with the outside during use.

[0153] From the perspective of improving strength and structural rigidity, the hollow filter section 240 may include a third inner filter rod forming paper 242 (wrapping paper) wrapped around the third filter material 241. There are no particular limitations on the form of the third inner filter rod forming paper 242, and it may include seams containing one or more adhesive lines. There are no particular limitations on the type of adhesive, but it may include vinyl acetate-based adhesives or hot-melt adhesives. Hot-melt adhesives may include polyvinyl alcohol. Furthermore, when the hollow filter section 240 comprises two or more segments, the third inner filter rod forming paper 242 preferably wraps around two of the two or more segments.

[0154] There are no particular limitations on the material of the third inner filter rod forming paper 242, and known materials can be used. It may also include fillers such as calcium carbonate. There are no particular limitations on the thickness of the third inner filter rod forming paper 242, and it is typically 20 µm to 140 µm, preferably 30 µm to 130 µm, and more preferably 30 µm to 120 µm. There are no particular limitations on the basis weight of the third inner filter rod forming paper 242, and it is typically 20 gsm to 100 gsm, preferably 22 gsm to 95 gsm, and more preferably 23 gsm to 90 gsm. Furthermore, the third inner filter rod forming paper 242 may be coated or uncoated, but from the perspective of imparting functions other than strength and structural stiffness, it is preferably coated with a desired material.

[0155] The length of the hollow filter section 240 in the longitudinal direction can vary appropriately according to the size of the product, but is typically 15 mm to 35 mm, preferably 17.5 mm to 32.5 mm, and more preferably 20.0 mm to 30.0 mm. The shape and size of the filter material used in the third filter material 241 can be appropriately adjusted so that the shape and size of the hollow filter section 240 are within the above-mentioned range.

[0156] The hollow tube portion 132 is a rod-shaped member inserted adjacent to the flavor generating portion 220 and the hollow filter portion 240 or filter rod 250 (when there is no hollow filter portion 240), and is generally provided with a cylindrical or similar cavity, the circumferential cross-section of which forms a hollow (closed space). For example, the hollow tube portion 132 can be a paper tube or the like. The length of the hollow tube portion 132 in the long axis direction can be appropriately varied according to the size of the product, but is generally 10 mm or more, preferably 15 mm or more, more preferably 20 mm or more, and generally 40 mm or less, preferably 35 mm or less, more preferably 30 mm or less. By setting the length of the hollow tube portion 132 in the long axis direction to be at or above the aforementioned lower limit, sufficient cooling effect and a pleasant flavor can be ensured, and by setting the length to be at or below the aforementioned upper limit, loss caused by the adhesion of generated vapor or aerosol to the inner wall of the hollow tube portion 132 can be suppressed.

[0157] The cross-sectional area of ​​the hollow portion of the hollow tube section 132 is preferably equal to the cross-sectional area of ​​the flavor source 221 in a section orthogonal to the longitudinal direction (the difference between the diameter of the hollow tube section 132 and the diameter of the flavor source 221 in that section is not greater than 10%). The hollow tube section 132 is disposed on the downstream side of the flavor source 221. This hollow tube section has a hollow portion, the cross-sectional area of ​​which is equal to the cross-sectional area of ​​the flavor source 221 in a section orthogonal to the longitudinal direction. This can suppress the accumulation of vapor or aerosol generated by the flavor source 221 due to the narrowing of the flow path, and suppress the adhesion of vapor or aerosol to the inner wall of the hollow tube section 132.

[0158] When the hollow tube portion 132 is filled with sheets or the like for cooling (e.g., polylactic acid sheets filled in aggregate form), there is no particular limitation on the total surface area of ​​the hollow tube portion 132, and it can be, for example, 300 mm². 2 / mm to 1000mm 2 / mm. This surface area is the surface area per length (mm) of the hollow tube portion 132 in the airflow direction. The total surface area of ​​the hollow tube portion 132 is preferably 400 mm². 2 / mm or larger, more preferably 450 mm 2 / mm, and preferably 600 mm 2 / mm or smaller, more preferably 550 mm 2 / mm or smaller.

[0159] The hollow tube portion 132 preferably includes an internal structure with a large total surface area. Therefore, in a preferred embodiment, the hollow tube portion 132 can be formed from a sheet of thin material that is wrinkled and then slotted, gathered, and folded to form a channel. When the hollow tube portion 132 has numerous creases or grooves, this increases the total surface area of ​​the hollow tube portion 132. There is no particular limitation on the thickness of the material constituting the hollow tube portion 132, and it can be from 5 µm to 500 µm, or from 10 µm to 250 µm.

[0160] like Figure 2 and Figure 3 As shown, the hollow tube portion 132 may be provided with concentric perforations vf (also referred to in this art as "ventilation filters") in the circumferential direction. The presence of the perforations vf allows air to flow into the hollow tube portion 132 from the outside during use and enables a reduction in the temperature of the air and components flowing in from the flavor generation portion 220. The perforations vf may be provided in a region at least 4 mm away from the boundary between the hollow tube portion 132 and the hollow filter portion 240 or filter rod 250 (when there is no hollow filter portion 240) in a direction along the side of the hollow tube portion 132. In this case, the perforations vf not only enhance the cooling capacity of the hollow tube portion 132, but also suppress the stagnation of components generated by heating inside the hollow tube portion 132, and increase the delivery of these components. It should be noted that when an aerosol source is used in the flavor-generating section 220, vapors containing volatile components and tobacco flavor components generated by heating the flavor-generating product 100 are liquefied by the temperature drop caused by contact with external air, which can promote aerosol generation.

[0161] Furthermore, if the concentric perforations vf are considered as a single set of perforations, then one set of perforations may exist, or two or more sets of perforations may exist. When two or more sets of perforations exist, from the perspective of increasing the delivery amount of components generated by heating, these sets of perforations are preferably not located in an area less than 4 mm from the boundary between the hollow tube portion 132 and the hollow filter portion 240 or filter rod 250 (when there is no hollow filter portion 240) in the direction along the hollow tube portion 132 side.

[0162] Furthermore, when the hollow tube portion 132 is wrapped with the tipping paper 270, it is preferable to provide a perforation in the tipping paper 270 at a position directly above the perforation vf provided in the hollow tube portion 132. When producing such a flavor-generating article 100, a tipping paper 270 with a perforation already provided to cover the perforation vf can be prepared, and then the tipping paper 270 can be wrapped. However, from the perspective of ease of production, the flavor-inhaling article 100 is preferably produced by using a hollow tube portion 132 without a perforation vf, and then preferably forming a hole that penetrates both the hollow tube portion 132 and the tipping paper 270.

[0163] From the perspective of increasing the delivery of components generated by heating, the area where the perforated vf exists is preferably a region at least 4.5 mm away from the boundary between the hollow tube portion 132 and the hollow filter portion 240 or filter rod 250 (when there is no hollow filter portion 240) in the direction along the hollow tube portion 132 side, more preferably at least 5 mm, and even more preferably at least 5.5 mm. Furthermore, from the perspective of ensuring cooling function, the area where the perforated vf exists is preferably a region no more than 15 mm away from the boundary in the direction along the hollow tube portion 132 side, more preferably no more than 10 mm, and even more preferably no more than 7 mm.

[0164] From the perspective of increasing the delivery of components generated by heating, the area where the perforated vf exists is preferably a region at least 24 mm away from the nozzle end of the flavor generating article 100 in the direction along the hollow tube portion 132, preferably at least 24.5 mm away, preferably at least 25 mm away, and more preferably at least 25.5 mm away. Furthermore, from the perspective of ensuring cooling function, the area where the perforated vf exists is preferably a region no more than 35 mm away from the nozzle end of the flavor generating article 100 in the direction along the hollow tube portion 132, more preferably no more than 30 mm away, and even more preferably no more than 27 mm away.

[0165] Furthermore, when the axial length of the hollow tube portion 132 is 20 mm or greater, from the perspective of ensuring cooling function, the area where the perforation vf exists is preferably a region at least 5 mm away from the boundary between the hollow tube portion 132 and the flavor generating portion 220 along the direction of the hollow tube portion 132 side, more preferably at least 10 mm away, and even more preferably at least 13 mm away. Furthermore, when the axial length of the hollow tube portion 132 is 20 mm or greater, from the perspective of improving the delivery of components generated by heating, the area where the perforation vf exists is preferably a region no more than 16 mm away from the boundary between the hollow tube portion 132 and the flavor generating portion 220, more preferably no more than 15.5 mm away, even more preferably no more than 15 mm away, and particularly preferably no more than 14.5 mm away.

[0166] The perforated vf can be configured such that when the article is drawn in by an automatic fumigation machine at 17.5 ml / sec, the air inflow ratio from the perforated vf (the volume ratio of air that has flowed in from the perforated vf when the air drawn in from the nozzle is 100 vol%) is 10 vol% to 90 vol%, preferably 50 vol% to 80 vol%, more preferably 55 vol% to 75 vol%. This air inflow ratio can be achieved by selecting the number of perforated vfs per group of perforations in the range of 5 to 50 and by selecting the diameter of the perforated vf in the range of 0.1 mm to 0.5 mm. The air inflow ratio can be measured using a wound article measuring machine (e.g., SODIMAX d74 / SODIM manufactured by SAS) based on the method of ISO 9512. Furthermore, the perforated vf can be circular or elliptical. When the perforated vf is elliptical, the major axis of the perforated vf is selected in the range of 0.1 mm to 0.5 mm.

[0167] There are no particular restrictions on the configuration of the outer filter rod forming paper 280, and it can take a general form. Specifically, the outer filter rod forming paper 280 may, for example, include pulp as its main component. Pulps that can be used include wood pulp, such as softwood pulp and hardwood pulp, flax pulp, hemp pulp, sisal pulp, and needlegrass fiber, and pulps commonly used in wrapping paper for tobacco products can be used. The outer filter rod forming paper 280 can be obtained by employing one or more of these pulps through papermaking processes. These pulps can be used alone, or several types of pulp can be used in any combination. Forms of pulp that can be used include chemical pulp, milled pulp, chemi-milled pulp, and thermomechanical pulp, which are obtained through kraft paper cooking, acid / neutral / alkaline sulfite cooking, and caustic soda cooking. It should be noted that commercially available products can be used in the outer filter rod forming paper 280. There are no particular restrictions on the shape of the outer filter rod forming paper 280, and it can have, for example, a square or rectangular shape.

[0168] There are no particular limitations on the basis weight of the outer filter rod forming paper 280, but it is typically 20 gsm to 70 gsm, preferably 30 gsm to 50 gsm, and more preferably 34 gsm to 38 gsm. There are no particular limitations on the thickness of the outer filter rod forming paper 280, but it is typically, for example, 30 µm to 80 µm, preferably 33 µm to 50 µm, and more preferably 35 µm to 40 µm. There are no particular limitations on the air permeability of the outer filter rod forming paper 280, and it is typically 0 CORESTA units to 30,000 CORESTA units, and preferably greater than 0 CORESTA units and not greater than 10,000 CORESTA units. Air permeability is a value measured according to ISO 2965:2009 and expressed as 1 cm / min passing through the two surfaces of the paper under a pressure difference of 1 kPa. 2 Gas velocity per surface area (cm) 3 ). 1 CORESTA unit (1 CU) constitutes a cm at 1 kPa. 3 / (min cm 2 ).

[0169] The outer filter rod forming paper 280 may include a loading material. Examples of loading materials that may be cited 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. In particular, from the perspective of improving whiteness and opacity and increasing heating rate, the outer filter rod forming paper 280 preferably includes calcium carbonate. Furthermore, these loading materials may be used alone, or two or more loading materials may be used in combination.

[0170] Various types of additives can be added to the outer filter rod forming paper 280. The outer filter rod forming paper 280 may include, for example, water resistance improvers. Water resistance improvers include wet strength agents (WS agents) and sizing agents. The wet strength agent may include, for example, urea-formaldehyde resin, melamine-formaldehyde resin, and polyamide epichlorohydrin (PAE). Furthermore, the sizing agent may include, for example, rosin soap, alkyl ketone dimer (AKD), alkenyl succinic anhydride (ASA), and highly saponified polyvinyl alcohol with a saponification degree of 90% or greater.

[0171] The coating agent can be added to at least one of the front and rear surfaces of the outer filter rod forming paper 280. 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.

[0172] There are no particular restrictions on the configuration of the tipping paper 270, and it can take a general form. Specifically, the tipping paper 270 may, for example, include pulp as its main component. Pulps that can be used include wood pulp, such as softwood pulp and hardwood pulp, flax pulp, hemp pulp, sisal pulp, and needlegrass fiber, etc., and pulps commonly used in wrapping paper for tobacco products can be used. The tipping paper 270 can be obtained by employing one or more of these pulps through papermaking processes. These pulps can be used alone, or several types of pulps can be used in any proportion. Forms of pulp that can be used include chemical pulp, milled pulp, chemi-milled pulp, and thermomechanical pulp, etc., obtained by kraft paper cooking, acid / neutral / alkaline sulfite cooking, and caustic soda cooking, etc. It should be noted that commercially available products can be used for the tipping paper 270. There are no particular restrictions on the shape of the tipping paper 270, and it can have, for example, a square or rectangular shape. In addition, the flavor-generating article 100 may include a spout 270, but it may also include multiple spouts 270.

[0173] The basis weight of the butt-packed paper 270 is not particularly limited, but it is typically, for example, 32 gsm to 40 gsm, preferably 33 gsm to 39 gsm, and more preferably 34 gsm to 38 gsm. The air permeability of the butt-packed paper 270 is not particularly limited, and it is typically 0 CORESTA units to 30,000 CORESTA units, and preferably greater than 0 CORESTA units and not greater than 10,000 CORESTA units. Air permeability is a value measured according to ISO 2965:2009 and expressed as the passage of 1 cm / min through the two surfaces of the paper under a pressure difference of 1 kPa. 2 Gas velocity per surface area (cm) 3 ). 1 CORESTA unit (1 CU) constitutes a cm at 1 kPa. 3 / (min cm 2 ).

[0174] Tipping paper 270 may include a filling material. Examples of filling materials that may be cited 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. In particular, from the perspective of improving whiteness and opacity and increasing heating rate, tipping paper 270 preferably includes calcium carbonate. Furthermore, these filling materials may be used alone or in combination of two or more filling materials.

[0175] Various additives can be added to the tipping paper 270. The tipping paper 270 may include, for example, water resistance improvers. Water resistance improvers include wet strength agents (WS agents) and sizing agents. The wet strength agent may include, for example, urea-formaldehyde resin, melamine-formaldehyde resin, and polyamide epichlorohydrin (PAE). Furthermore, the sizing agent is, for example, rosin soap, alkyl ketone dimer (AKD), alkenyl succinic anhydride (ASA), and highly saponified polyvinyl alcohol with a saponification degree of 90% or greater.

[0176] The coating agent can be added to at least one of the front and back surfaces of the tipping paper 270. 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.

[0177] A portion of the outer surface of the tip paper 270 may be coated with a lip-release material. Lip-release material refers to a material that facilitates easy separation and is substantially non-adhesive between the lips and the tip paper 270 when a user holds the mouthpiece of the flavor-generating article 100 in their mouth. For example, the lip-release material may include ethyl cellulose or methyl cellulose. For instance, the lip-release material can be coated onto the outer surface of the tip paper 270 by applying an ethyl cellulose-based or methyl cellulose-based ink to the outer surface of the tip paper 270. In this embodiment, the lip-release material is present at least in a predetermined mouthpiece area where the user's lips contact the mouthpiece when the user holds it in their mouth. More specifically, the lip-release material may be disposed on the outer surface of the tip paper 270 between the mouthpiece end (the end portion of the filter rod 250) and the perforation vf.

[0178] The joining pattern of the components constituting the flavor-generating article 100 will be described next. Figure 2 In this context, gaps are created between components to make it easier to see how they are joined; however, in the actual flavor-producing article 100, the components are adjacent without gaps, such as... Figure 3 As shown. In Figure 2 In the flavor-generating article 100 shown, these five components are joined together using an outer filter rod forming paper 280, an outer filter rod forming paper 260, and a tipping paper 270. Specifically, as... Figure 2 As shown, the outer filter rod forming paper 280 connects the end filter rod 112, the flavor generating section 220, and the hollow tube section 132. Here, the outer filter rod forming paper 280 is wound to cover the entire end filter rod 112 and the flavor generating section 220, as well as a portion of the hollow tube section 132. This connected body will be referred to as the first connecting body 285. Furthermore, the outer filter rod forming paper 260 is wound to join the hollow filter section 240 and the filter rod 250, while also covering them entirely. This connected body will be referred to as the second connecting body 265. A tipping paper 270 further connects the first connecting body 285 and the second connecting body 265. Here, the tipping paper 270 covers the entire second connecting body 265 and a portion of the first connecting body 285, while exposing the first connecting body at its upstream end. It should be noted that... Figure 2 In the example shown, the outer filter rod forming paper 280 exposes the hollow tube portion 132 at its downstream end, without covering the hollow tube portion 132 as far downstream as possible, although the hollow tube portion 132 could also be covered as far downstream as possible. In this case, the perforation is preferably provided in the outer filter rod forming paper 280 at a position directly above the perforation vf provided in the hollow tube portion 132. Therefore, the perforation vf is preferably provided to penetrate the splice paper 270, the outer filter rod forming paper 280, and the hollow tube portion 132.

[0179] Figure 4 This is an exploded perspective view showing a flavor-generating article 100 according to another embodiment of the present invention. Figure 4 The flavor-producing product 100 shown is... Figure 2 and Figure 3 The only difference between the flavor-producing product 100 shown is its bonding mode. Figure 4 In the flavor-generating article 100 shown, these five components are joined together using an outer filter rod forming paper 280, an outer filter rod forming paper 260, and a tipping paper 270. Specifically, as... Figure 4 As shown, the outer filter rod forming paper 280 is wound to connect the end filter rod 112 and the flavor generating portion 220, while covering them entirely. This connected body will be referred to as the first connecting body 285. Furthermore, in Figure 4 In the example shown, the outer filter rod forming paper 260 is wound around the hollow filter portion 240 and the filter rod 250 to join them, while also covering them completely. This connected body will be referred to as the second connecting body 265. A splice paper 270 further connects the first connecting body 285, the hollow tube portion 132, and the second connecting body 265. Here, the splice paper 270 covers the entirety of the hollow tube portion 132 and the second connecting body 265, as well as a portion of the first connecting body 285, while exposing the first connecting body at its upstream end. These five components can be arranged as follows... Figure 4 The connections are made in the form shown. It should be noted that... Figure 4 In this process, the outer filter rod forming paper 280 covers the flavor generating portion 220 as far downstream as its end, but the outer filter rod forming paper 280 can also expose the flavor generating portion at the downstream end of the flavor generating portion 220 without covering the flavor generating portion 220 as far downstream as its end.

[0180] like Figure 1 As shown, when the flavor generating article 100 has been properly inserted into the heating unit 30 of the flavor inhaler 200, a portion of the flavor generating article 100 may be exposed to the outside of the flavor inhaler 200. Specifically, in Figure 1 In the state shown, Figure 2 or Figure 4 Part or all of the second connecting body 265 shown may be exposed to the outside of the flavor inhaler 200. Furthermore, in Figure 1 In the state shown, Figure 2 or Figure 4A portion of the hollow tube portion 132 shown may be exposed to the outside of the flavor inhaler 200. In this case, the perforation vf formed in the hollow tube portion 132 may be exposed to the outside of the flavor inhaler 200, or the perforation vf may be located inside the flavor inhaler 200 (upstream of the opening for insertion of the flavor generating article 100). The perforation vf formed in the hollow tube portion 132 is preferably located inside the flavor inhaler 200 so that the perforation vf is not easily blocked by the user.

[0181] Next, we will refer to Figure 5 Combination Figure 3 The characteristic structure of the flavor generating portion 220 according to an embodiment of the present invention is described in detail. Figure 5 It is along Figure 3 Arrow AA shows a cross-sectional view of the flavor-producing product 100. (As shown) Figure 3 and Figure 5 As shown, flavor source 221 includes a volatile region 223, which comprises volatile substances positioned by a carrier in a cross-section orthogonal to the longitudinal direction near the center (e.g., within 50% of the radius from the center of flavor source 221). It should be noted that the volatile region 223 is not limited to being positioned near the center of flavor source 221, but can be located in any region within flavor source 221. That is, volatile substances can be positioned in any region within flavor source 221.

[0182] Flavor source 221 may contain tobacco-derived raw materials. Examples of tobacco-derived raw materials that may be cited include materials obtained by processing dried tobacco leaves, such as shredded tobacco material, or tobacco extracts (extracts obtained with water, organic solvents, or mixtures thereof). Flavor source 221 may be formed from one or more tobacco sheets. Tobacco sheets may be formed, for example, by processing dried tobacco leaves into sheets that have been homogenized using known methods, such as papermaking, pulping, or rolling methods (homogenized sheets).

[0183] It should be noted that flavor source 221 can be produced by cutting homogenized sheets. Alternatively, flavor source 221 can be a so-called "tobacco-type," wherein wrapping paper 222 is filled with material obtained by cutting homogenized sheets of similar length in the longitudinal direction to those of flavor source 221 substantially horizontally. Flavor source 221 comprises tobacco-derived raw materials, and therefore can generate vapors or aerosols comprising flavor components derived from tobacco. Furthermore, volatile matter region 223 can contain tobacco-derived raw materials.

[0184] The volatile region 223 may include at least one of an aerosol source and a flavor component. The aerosol source is a material that is heated and vaporized and cooled to generate an aerosol, or a material that is atomized to generate an aerosol. The flavor component is a material that is heated to generate a flavor and has a higher vapor pressure than the aerosol source. Specific examples of aerosol sources and flavor components will be described below. Since the volatile region 223 includes at least one of an aerosol source and a flavor component as a volatile substance, the flavor source 221 can generate flavored vapor or flavored aerosol.

[0185] Here, the aerosol source may include at least one of a polyol (such as propylene glycol (PG)), triethyl citrate (TEC), triglyceride, and glycerol. Since the aerosol source includes at least one of a polyol, triethyl citrate, triglyceride, and glycerol, flavor source 221 can generate an aerosol or a flavored aerosol.

[0186] There is no particular limitation on the amount of aerosol source contained in volatile region 223, and from the perspective of generating sufficient aerosols and imparting good flavor, this amount is typically 5 wt% or more, preferably 10 wt% or more, and typically 50 wt% or less, preferably 15 wt% or more and 25 wt% or less, relative to the total amount of flavor source 221. Furthermore, regions of flavor source 221 other than volatile region 223 may contain aerosol sources.

[0187] The volatile region 223 may include at least one of carbohydrates, lipids, cellulose derivatives, fibers, polyvinylpyrrolidone, and polyvinyl alcohol as a carrier for loading volatile substances. That is, one type of carrier or a mixture of multiple types of carriers may be used as a carrier. The carrier, including at least one of carbohydrates, lipids, cellulose derivatives, fibers, polyvinylpyrrolidone, and polyvinyl alcohol, can prevent volatile substances from permeating or flowing into other regions and can inhibit the leakage of volatile substances.

[0188] Here, the flavor source 221, including the volatile region 223, is produced by a manufacturing method comprising: a step of preparing the flavor source 221; a step of heating a mixture containing a carrier and a volatile substance and injecting the mixture, in liquid form, into the flavor source 221; and a step of cooling the flavor source 221 containing the mixture to solidify the mixture, gel the mixture, or increase the viscosity of the mixture. For example, JP 4530371 B2 discloses a method for injecting a liquid into the flavor source 221.

[0189] The mixture containing the carrier and volatile substances forms a liquid upon heating and can therefore be easily injected into flavor source 221. However, upon cooling the flavor source 221 containing the mixture, the mixture solidifies, gels, or increases in viscosity at room temperature. In this way, the volatile substances are positioned at the injection site of the mixture.

[0190] With the flavor-generating article 100 according to this embodiment, the flavor source 221 includes a volatile region 223, which includes volatile substances positioned by a carrier. That is, the volatile substances are positioned within the flavor source 221 by the carrier, thus preventing the volatile substances from penetrating or flowing into other regions. Therefore, the exudation of volatile substances can be suppressed. Furthermore, the volatile substances positioned by the carrier are in solid, gel, or high-viscosity form, thus requiring time to melt and evaporate, and therefore the delivery of the volatile substances may be delayed. Moreover, the delivery timing can be controlled by changing the region where the volatile substances are positioned. Furthermore, the delivery timing can be controlled by positioning multiple volatile substances with different vapor pressures.

[0191] Furthermore, by means of the flavor-generating article 100 according to this embodiment, the volatile substances are positioned close to the center of the flavor source 221, which means that when the flavor-generating article 100 is heated, for example from the outside, the time until heat is transferred to the volatile substances can be extended compared to when the volatile substances are dispersed throughout the flavor source. Therefore, the delivery of volatile substances can be delayed.

[0192] Furthermore, by means of the method for producing flavor-generating article 100 according to this embodiment, a mixture containing a carrier and volatile substances is heated, the mixture in liquid form is injected into a flavor source, and the flavor source 221 containing the injected mixture is cooled to solidify the mixture, thereby gelling the mixture or increasing the viscosity of the mixture. This allows the volatile substances to be positioned by the carrier and prevents them from penetrating or flowing into other areas. Therefore, a flavor-generating article 100 capable of suppressing the leakage of volatile substances can be obtained.

[0193] The following describes the evaluation results of the effect of inhibiting the exudation of volatile substances according to embodiments of the present invention and the evaluation results of the effect of delaying the delivery of volatile substances in the flavor-generating article 100. It should be noted that the following description should not be construed as limiting the scope of the invention to the following examples.

[0194] <Preparation of Volatile Compositions>

[0195] The volatile composition is prepared as follows.

[0196] Volatile Composition 1-1: Glycerin Solution

[0197] Prepare glycerol containing 13 parts by mass of water for use as volatile composition 1-1.

[0198] Volatile Compositions 1-2: Loaded Glycerin Solution

[0199] Volatile compositions 1-2 were prepared by heating and dissolving 99 parts by weight of glycerol containing 13 parts by weight of water with 1 part by weight of agar. The agar used was "Ultra Agar INA" (manufactured by InaFood Industry Co., Ltd.).

[0200] Volatile Composition 2-1: Menthol Solution

[0201] Volatile composition 2-1 was prepared by dissolving 70 parts by weight of menthol in 30 parts by weight of propylene glycol.

[0202] Volatile composition 2-2: Supported menthol solution

[0203] A volatile composition 2-2 was prepared by heating and dissolving 83 parts by weight of menthol and 17 parts by weight of hydroxypropyl cellulose. The hydroxypropyl cellulose used was "Celny SSL" (manufactured by Nippon Soda Co., Ltd.).

[0204] <Production of Flavor-Generating Products>

[0205] The flavor-producing product is then prepared as follows.

[0206] Flavor-producing product 1-1 (Comparative Example 1)

[0207] The flavor-generating article is prepared by packaging cut pieces of reconstituted tobacco sheet according to a known papermaking method. Subsequently, the volatile composition 1-1 is injected into a rod (260 mg by mass) of the cut piece of reconstituted tobacco sheet containing the flavor source using a syringe, such that the mass of glycerol is 22.6 mg, and flavor-generating article 1-1 is produced.

[0208] Flavor-producing products 1-2 (Example 1)

[0209] The flavor-generating article is prepared by packaging reconstituted tobacco sheet cuts according to a known papermaking method. Subsequently, volatile composition 1-2 is injected into a rod (260 mg by mass) of the reconstituted tobacco sheet cuts contained in the flavor source using a syringe, such that the mass of glycerol is 22.6 mg, and flavor-generating article 1-2 having volatile composition 1-2 loaded in the flavor source is produced.

[0210] Flavor-producing product 2-1 (Comparative Example 2)

[0211] The flavor-generating article is prepared by packaging cut pieces of reconstituted tobacco sheet according to a known papermaking method. Subsequently, a volatile composition 2-1 is injected into a rod (260 mg by mass) of the cut piece of reconstituted tobacco sheet containing the flavor source using a syringe, such that the mass of menthol is 7.8 mg, and flavor-generating article 2-1 is produced.

[0212] Flavor-producing product 2-2 (Example 2)

[0213] The flavor-generating article is prepared by packaging reconstituted tobacco sheet cuts according to a known papermaking method. Subsequently, a volatile composition 2-2 is injected into a rod (260 mg by mass) of the reconstituted tobacco sheet cuts contained in the flavor source using a syringe, such that the mass of menthol is 7.8 mg, and a flavor-generating article 2-2 having the volatile composition 2-2 loaded in the flavor source is produced.

[0214] <Leakage Assessment of Volatile Compositions>

[0215] Next, the products produced according to the flavor of Example 1 and Comparative Example 1 will be left to stand at room temperature for 4 months to check whether there are any stains on the wrapping paper.

[0216] Figure 6 The appearance of the product produced according to the flavor profiles of Example 1 and Comparative Example 1 after standing at room temperature for 4 months is shown. Figure 6 As shown, it was confirmed that the wrapping paper of the flavor-generating product according to Comparative Example 1 was contaminated with volatile substances. In contrast, it was confirmed that the wrapping paper of the flavor-generating product according to Example 1 was not contaminated with volatile substances.

[0217] In other words, glycerol is a liquid at room temperature in the flavor-producing article according to Comparative Example 1, therefore it is believed that the leakage of volatile substances occurs because the volatile substances permeate and flow into other areas during the standing period. In contrast, the mixture of glycerol and agar is in the form of a gel at room temperature in the flavor-producing article according to Example 1, therefore it is believed that this prevents the volatile substances from permeating or flowing into other areas during the standing period.

[0218] <Evaluation of Menthol Delivery>

[0219] Next, using an SM450 smoking machine (manufactured by Cerulean), the product was produced by smoking at a rate of 55 mL / 2 seconds (55 mL in 2 seconds) with 30-second intervals, based on the flavor profiles of Example 2 and Comparative Example 2. Total particulate matter was collected on a Cambridge filter after each smoke. The amount of menthol on each filter was determined.

[0220] Figure 7This is a graph illustrating the delivery behavior of menthol in the flavor-producing articles according to Example 2 and Comparative Example 2. Figure 7 In the diagram, the horizontal axis represents the number of aspirations, and the vertical axis represents the amount of menthol delivered (mg / stick). For example... Figure 7 As shown, in the case of the product produced according to the flavor of Comparative Example 2, delivery peaks at the third aspiration, and then decreases with each subsequent aspiration. In contrast, in the case of the product produced according to the flavor of Example 2, peak delivery occurs at the fifth aspiration, thus delivery is delayed compared to the product produced according to the flavor of Comparative Example 2, and delivery is confirmed to be continuous.

[0221] In other words, in the case of the flavor-generated product according to Example 2, the mixture of menthol and hydroxypropyl cellulose is in solid form at room temperature. Therefore, it is assumed that the solidified mixture requires time to melt and volatilize, resulting in delayed delivery. Furthermore, the delivery timing can be controlled by changing the region where the volatile substances of the flavor source are located.

[0222] Furthermore, the volatile region 223 may contain a flavoring agent as a flavor component. The flavoring agent may include at least one of natural and synthetic flavoring agents. That is, one type of flavoring agent may be used, or a mixture of multiple types of flavoring agents may be used. Since the flavor component includes at least one of natural and synthetic flavoring agents, the flavor source 221 can generate flavored vapors or aerosols.

[0223] Furthermore, the volatile region 223 may contain flavoring materials as taste components. These flavoring materials may include at least one of sweeteners, flavorings, acidulants, and bittering materials. That is, one type of flavoring material may be used, or a mixture of multiple types of flavoring materials may be used. Since the taste components include at least one of sweeteners, flavorings, acidulants, and bittering materials as flavoring materials, flavor source 221 can generate palatable vapors or aerosols.

[0224] Furthermore, the evaporation zone 223 may contain a coolant as a flavor component. Since the flavor component includes a coolant, the flavor source 221 can generate vapor or aerosol that can give the user a cooling sensation.

[0225] Furthermore, the volatile region 223 may contain an emulsifier as a flavor component. The emulsifier may include at least one of glycerol fatty acid esters, saponins, sucrose fatty acid esters, and lecithin. That is, one type of emulsifier may be used, or a mixture of multiple types of emulsifiers may be used. Since the flavor component includes at least one of glycerol fatty acid esters, saponins, sucrose fatty acid esters, and lecithin as an emulsifier, the flavor source 221 can generate vapors or aerosols that improve flavor.

[0226] Furthermore, flavor source 221 may include an adsorbent. The adsorbent may include at least one of activated carbon, zeolite, and silica. That is, one type of adsorbent may be used, or a mixture of multiple types of adsorbents may be used as the adsorbent. Since flavor source 221 includes at least one of activated carbon, zeolite, and silica as the adsorbent, unwanted components contained in the vapor or aerosol generated by flavor source 221 can be removed by adsorption.

[0227] The flavor-generating article 100 may further include a flavor-loading member disposed in the longitudinal direction upstream and / or downstream of the flavor source 221, or disposed to cover the surface of the flavor source 221, and the flavor-loading member contains flavor components loaded by a carrier. Specifically, the flavor-loading member can be any member, as long as such member is in contact with air flowing through the flavor-generating article 100, for example, flowing through the first filter material 211, the hollow tube portion 132, the second filter material 251, the third filter material 241, or any wrapping paper, etc.

[0228] The flavor-loading member, which carries the flavor components loaded on a carrier, is disposed upstream and / or downstream of the flavor source 221, or is configured to cover the surface of the flavor source 221, thereby generating a flavor in addition to the flavor of the flavor source 221 and enhancing the flavor of the flavor-generating article 100. Furthermore, by loading the flavor components onto a carrier, leakage of the flavor components from the flavor-loading member can be suppressed.

[0229] While embodiments of the present invention have been described above, these embodiments are provided for ease of understanding and are not intended to limit the invention. Modifications and improvements can be made to the invention without departing from its spirit, and equivalents thereof are included within the scope of this invention. Furthermore, the components described in the claims and specification may be combined or omitted within the scope of at least partially solving the aforementioned problems, or within the scope of demonstrating at least some of the advantageous effects.

[0230] For example, in the above embodiment, the flavor inhalation system 1 has a counter-current airflow path, but this is not limiting, and the flavor inhalation system 1 can also have a so-called bottom-flow airflow path, wherein air is supplied from the bottom portion of the heating unit 30 containing the flavor generating article 100 to the upstream end face of the flavor generating article 100.

[0231] Furthermore, in the above embodiments, the flavor source 221 is heated by the heating source 40 to generate flavored vapors or aerosols, but this is not limiting, and the flavor source 221 can also generate flavored vapors or aerosols by combustion.

[0232] List of reference numerals

[0233] 1...Flavor Inhalation System

[0234] 10... batteries

[0235] 20... Control Unit

[0236] 30... Heating Unit

[0237] 40...Heating source

[0238] 100... Flavor-producing products

[0239] 101...First End

[0240] 102...Second End

[0241] 112...End filter rod

[0242] 130...downstream section

[0243] 132... Hollow tube section

[0244] 200... Flavor Inhaler

[0245] 211...First Filter Material

[0246] 212...First inner layer filter rod forming paper

[0247] 220...Flavor Generation Section

[0248] 221...Flavor Source

[0249] 222...wrapping paper

[0250] 223...Volatile Zone

[0251] 240... Hollow Filter Section

[0252] 241...Third filter material

[0253] 242...Third inner layer filter rod forming paper

[0254] 250... filter rod

[0255] 251...Second Filter Material

[0256] 252...Second inner layer filter rod forming paper

[0257] 260...Outer filter rod forming paper

[0258] 265...Second Link to Main Body

[0259] 270...Contact Paper

[0260] 280...Outer filter rod forming paper

[0261] 285...First Link to the Main Body

[0262] A1...Airflow

[0263] A2...Airflow

[0264] A3...Airflow

[0265] AX...Central axis

[0266] vf...perforation.

Claims

1. A flavor-producing product, Includes a flavor source, which is burned or heated to produce flavor. in, The flavor source includes volatile substances located within the flavor source via a carrier.

2. The flavor-generating article as claimed in claim 1, wherein, The volatile substance is positioned near the center of the flavor source in a cross section orthogonal to the longitudinal direction of the flavor-producing article.

3. The flavor-generating article as described in claim 1 or 2, wherein, The volatile substance includes at least one of an aerosol source and a flavor component.

4. The flavor-generating article as described in claim 3, wherein, The flavor components include flavoring agents.

5. The flavor-generating article as described in claim 4, wherein, The flavoring agent includes at least one of natural and synthetic flavoring agents.

6. The flavor-generating article according to any one of claims 3 to 5, wherein, The flavor components include taste materials.

7. The flavor-generating article as claimed in claim 6, wherein, The flavoring material includes at least one of sweeteners, flavorings, acidulants, and bittering materials.

8. The flavor-generating article according to any one of claims 3 to 7, wherein, The flavoring ingredients include a coolant.

9. The flavor-generating article according to any one of claims 3 to 8, wherein, The flavoring ingredients include emulsifiers.

10. The flavor-generating article as claimed in claim 9, wherein, The emulsifier includes at least one of glycerol fatty acid esters, saponins, sucrose fatty acid esters, and lecithin.

11. The flavor-generating article according to any one of claims 3 to 10, wherein, The aerosol source includes at least one of polyols, triethyl citrate, triacetyl glycerol, and glycerol.

12. The flavor-generating article according to any one of claims 1 to 11, wherein, The carrier includes at least one of sugars, lipids, cellulose derivatives, fibers, polyvinylpyrrolidone, and polyvinyl alcohol.

13. The flavor-generating article according to any one of claims 1 to 12, wherein, The flavor source includes tobacco-derived ingredients.

14. The flavor-generating article as described in any one of claims 1 to 13, It further includes a filter rod component disposed upstream of the flavor source along the longitudinal direction of the flavor-producing article.

15. The flavor-generating article as described in any one of claims 1 to 14, The flavor loading member is disposed upstream and / or downstream of the flavor source in the longitudinal direction of the flavor-generating article, or is disposed to cover the surface of the flavor source, and the flavor loading member contains flavor components loaded by the carrier.

16. The flavor-generating article according to any one of claims 1 to 15, wherein, The flavor source includes an adsorbent.

17. The flavor-generating article of claim 16, wherein, The adsorbent includes at least one of activated carbon, zeolite, and silica.

18. A method for producing a flavor-generating article, the method comprising: The step of preparing a flavor source, wherein the flavor source is burned or heated to produce flavor; The step of heating a mixture containing a carrier and volatile substances and injecting the mixture, in liquid form, into the flavor source; as well as The steps of cooling the flavor source into which the mixture is injected to solidify the mixture, gel the mixture, or increase the viscosity of the mixture.

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