Non-combustion heating type flavor extraction system

Abstract

This invention provides a non-combustion heating type flavor inhalation system that reduces the visibility of discharged smoke while providing sufficient flavor to the user. [Solution] The non-combustion heating type flavor suction system comprises a liquid storage section containing an atomizing liquid, a first heating section that heats and atomizes the atomizing liquid to generate vapor, an air passage that circulates air by suction and also circulates the vapor, and a flavor source arranged on the air passage through which the vapor passes. The atomizing liquid contains 75% by mass or more of propylene glycol and water, the mass ratio of propylene glycol to water is in the range of 10 to 20, and the atomizing liquid contains 5% by mass or less of glycerin, or substantially no glycerin.

Description

Technical Field

[0001] The present invention relates to a non-combustion heating type flavor attracting system.

Background Art

[0002] Conventionally, there has been known a flavor attracting system that heats an atomizing liquid and a tobacco flavor source to generate an aerosol containing tobacco flavor components, and the user inhales the generated aerosol. For example, there is known a flavor attracting system that heats an atomizing liquid to generate steam, passes the generated steam through a tobacco flavor source, generates an aerosol containing tobacco flavor components derived from the tobacco flavor source, and the user inhales the generated aerosol (for example, Patent Document 1).

[0003] Such a flavor attracting system is called a non-combustion heating type flavor attracting system because it heats the tobacco flavor source without burning it to release tobacco flavor components from the tobacco flavor source. In such a flavor attracting system, after the user inhales the aerosol (mainstream smoke), it is exhaled into the atmosphere, and this exhaled smoke is visible as visible smoke.

Prior Art Documents

Patent Documents

[0004]

Patent Document 1

Summary of the Invention

Problems to be Solved by the Invention

[0005] An object of the present invention is to provide a non-combustion heating type flavor attracting system that can reduce the visibility of exhaled smoke and provide sufficient flavor to the user.

Means for Solving the Problems

[0006] According to one aspect, a liquid storage part that stores an atomizing liquid, and A first heating unit that heats the atomizing liquid to atomize it and generate steam, Air is circulated by suction, and an air passage is provided for circulating the steam, Arranged on the aforementioned air passage, and the flavor source through which the steam passes Equipped with, The atomizing liquid contains 75% by mass or more of propylene glycol and water, the mass ratio of propylene glycol to water is in the range of 10 to 20, and the atomizing liquid contains 5% by mass or less of glycerin, or is substantially free of glycerin. A non-combustion heating type flavor inhalation system is provided. [Effects of the Invention]

[0007] According to the present invention, it is possible to provide a non-combustion heating type flavor suction system that reduces the visibility of discharged smoke while providing sufficient flavor to the user. [Brief explanation of the drawing]

[0008] [Figure 1] Figure 1 is a schematic diagram showing an example configuration of a non-combustion heating type flavor inhalation system. [Figure 2] Figure 2 shows a color chart corresponding to the evaluation points for smoke visibility. [Modes for carrying out the invention]

[0009] The present invention will now be described in detail, but the following description is intended to illustrate the invention and is not intended to limit it. The embodiments described below are more specific to any of the above aspects. The matters described below can be incorporated into each of the above aspects, individually or in combination.

[0010] <1> Non-combustion heating type flavor extraction system The non-combustion heating type flavor inhalation system is A liquid container containing the atomizing liquid, A first heating unit that heats the atomizing liquid to atomize it and generate steam, Air is circulated by suction, and an air passage is provided for circulating the steam, Arranged on the aforementioned air passage, and the flavor source through which the steam passes The system is equipped with the following: In this non-combustion heating type flavor inhalation system, the atomizing liquid contains 75% by mass or more of propylene glycol and water, the mass ratio of propylene glycol to water is in the range of 10 to 20, and the atomizing liquid contains 5% by mass or less of glycerin, or is substantially free of glycerin.

[0011] The above-described non-combustion heating type flavor inhalation system generates vapor from an atomizing liquid, passes it through a flavor source, produces an aerosol (mainstream smoke) containing flavor components derived from the flavor source, and the user inhales the produced aerosol. This type of flavor inhalation system is called an "infused type flavor inhalation system" in the art because it generates vapor by heating the atomizing liquid and extracts flavor components from the flavor source using the vapor. For this reason, in this specification, the above-described non-combustion heating type flavor inhalation system will also be referred to as an "infused type flavor inhalation system."

[0012] In an infused flavor inhalation system, using an atomizing liquid having the above composition reduces the visibility of the emitted smoke while providing the user with sufficient flavor.

[0013] The following explanation will first describe in detail the composition of the atomizing liquid, and then describe in detail an example configuration of a non-combustion heating type flavor inhalation system.

[0014] <1-1> Composition of atomizing liquid In this specification, the term "atomization liquid" refers to a source (liquid) that vaporizes to generate vapor (gas) after being atomized in a non-combustion heating type flavor inhalation system. Specifically, the "atomization liquid" is a source (liquid) for generating the dispersion medium (gas) of aerosol (mainstream smoke). That is, flavor components derived from the flavor source migrate into the vapor generated from the atomization liquid, and aerosol (mainstream smoke) is produced. Therefore, the atomization liquid is also called an aerosol source in the relevant technical field. The atomization liquid may or may not contain flavor components.

[0015] The atomization liquid satisfies the following requirements (i) to (iii). (i) The atomization liquid contains 75 mass% or more of propylene glycol and water. (ii) The mass ratio of propylene glycol to water is within the range of 10 to 20. (iii) The atomization liquid contains glycerin at 5 mass% or less or substantially does not contain glycerin. In this specification, "mass%" representing the ratio of components contained in the atomization liquid represents the mass ratio of the component when the total mass of the atomization liquid is 100.

[0016] <Requirement (i)> The atomization liquid contains 75 mass% or more of propylene glycol and water. The concentration of propylene glycol in the atomization liquid is 75 mass% or more, preferably 77 mass% or more, more preferably 80 mass% or more. The concentration of propylene glycol in the atomization liquid is, for example, 75 to 95 mass%, preferably 77 to 95 mass%, more preferably 80 to 95 mass%. Propylene glycol serves as the dispersion medium (gas) of aerosol (mainstream smoke) and is considered to play a role in delivering flavor components derived from the flavor source as the dispersed phase of the aerosol. If the concentration of propylene glycol in the atomization liquid is too low, it becomes difficult for the user to feel sufficient flavor.

[0017] The concentration of water in the atomizing liquid is, for example, 4 to 9% by mass, preferably 4 to 8% by mass, and more preferably 4 to 7% by mass. The presence of water in the atomizing liquid is thought to prevent propylene glycol from absorbing moisture during storage of the atomizing liquid, thus maintaining the function of propylene glycol in delivering flavor components. If the atomizing liquid does not contain water, or if the concentration of water in the atomizing liquid is too low, propylene glycol will be more likely to absorb moisture during storage of the atomizing liquid, and the function of propylene glycol in delivering flavor components will be more likely to deteriorate. If the concentration of water in the atomizing liquid is too high, the concentration of propylene glycol in the atomizing liquid will be relatively low, making it difficult for the user to perceive sufficient flavor.

[0018] The atomizing liquid may contain additional components in addition to propylene glycol and water. If the atomizing liquid contains additional components, the total concentration of the additional components in the atomizing liquid is, for example, 1 to 20% by mass, preferably 1 to 15% by mass, and more preferably 3 to 15% by mass.

[0019] For example, the atomizing liquid may contain a fragrance as an additional component. Any fragrance used in non-combustion heating type flavor inhalation systems can be used as the fragrance. The fragrance may consist of a single fragrance component or multiple fragrance components.

[0020] Fragrances are, for example, cooling agents. Known cooling fragrances can be used. For example, cooling agents include menthol, camphor, isopulegol, cineole, peppermint oil, eucalyptol, 2-l-menthoxyethanol (COOLACT® 5), 3-l-menthoxypropane-1,2-diol (COOLACT® 10), l-menthyl-3-hydroxybutyrate (COOLACT® 20), p-menthane-3,8-diol (COOLACT® 38D), N-(2-hydroxy-2-phenylethyl)-2-isopropyl-5,5-dimethylcyclohexane-1-carboxamide (COOLACT® 370), and N-(4-(cyanomethyl)phenyl)-2-isopropyl-5,5-dimethylcyclohexanecarboxamide (COOLACT® 370). (Registered Trademark) 400), N-(3-hydroxy-4-methoxyphenyl)-2-isopropyl-5,5-dimethylcyclohexanecarboxamide, N-ethyl-p-menthane-3-carboamide (WS-3), ethyl-2-(p-menthane-3-carboxamide)acetate (WS-5), N-(4-methoxyphenyl)-p-menthanecarboxamide (WS-12), 2-isopropyl-N,2,3-trimethylbutyramide (WS-23), 3-l-menthoxy-2-methylpropane-1,2-diol, 2-l-menthoxyethane-1-ol, 3-l-menthoxypropane-1-ol, 4-l-menthoxybutane-1-ol, menthyl lactate (FEMA3748), menthol glycerin acetal (Frescolat It can be at least one selected from the group consisting of MGA, FEMA3807, FEMA3808), 2-(2-l-menthyloxyethyl)ethanol, menthyl glyoxylate, menthyl 2-pyrrolidone-5-carboxylate, menthyl succinate (FEMA3810), N-(2-(pyridine-2-yl)-ethyl)-3-p-menthanecarboxamide (FEMA4549), N-(ethoxycarbonylmethyl)-p-menthane-3-carboxamide, N-(4-cyanomethylphenyl)-p-menthanecarboxamide, and N-(4-aminocarbonylphenyl)-p-menthane.In a preferred example, the cooling agent may be at least one selected from the group consisting of menthol, eucalyptol, N-ethyl-p-menthane-3-carboamide (WS-3), ethyl-2-(p-menthane-3-carboxamide) acetate (WS-5), N-(4-methoxyphenyl)-p-menthanecarboxamide (WS-12), and 2-isopropyl-N,2,3-trimethylbutyramide (WS-23).

[0021] If the atomizing liquid contains a fragrance as an additional component, the concentration of the fragrance in the atomizing liquid is, for example, 1 to 20% by mass, preferably 1 to 15% by mass, and more preferably 3 to 15% by mass.

[0022] The atomizing liquid may contain an acid as an additional component. When the atomizing liquid containing the acid is heated, a vapor containing a predetermined amount of the acid is generated. The acid contained in the atomizing liquid may be an organic acid or an inorganic acid. For example, the acid contained in the atomizing liquid may include a carboxylic acid, an α-keto acid, a 2-oxo acid, or lactic acid. When the atomizing liquid contains an acid, the irritation caused by basic irritants (e.g., nicotine) contained in the flavor source can be reduced.

[0023] If the atomizing liquid contains an acid as an additional component, the concentration of the acid in the atomizing liquid is, for example, 1 to 20% by mass, preferably 1 to 15% by mass, and more preferably 3 to 15% by mass.

[0024] The atomizing liquid is preferably substantially free of nicotine. In this specification, "the atomizing liquid is substantially free of..." means that the relevant component (in this case, nicotine) is not actively added during the preparation of the atomizing liquid, and that there may be an unavoidable amount of contamination of the relevant component (in this case, nicotine) after the preparation of the atomizing liquid. "The atomizing liquid is substantially free of..." preferably means that the atomizing liquid is completely free of the relevant component (in this case, nicotine).

[0025] <Requirement (ii)> The mass ratio of propylene glycol to water is in the range of 10 to 20, preferably 15 to 20, and more preferably 16 to 19.5. If the mass ratio of propylene glycol to water is less than 10, it becomes difficult for the user to perceive sufficient flavor. If the mass ratio of propylene glycol to water is greater than 20, the propylene glycol is more likely to absorb moisture during storage of the atomizing liquid, and the function of propylene glycol in delivering flavor components tends to decrease.

[0026] <Requirement (iii)> The atomizing liquid contains 5% by mass or less of glycerin, or is substantially glycerin-free. Preferably, the atomizing liquid contains 3% by mass or less of glycerin, or is substantially glycerin-free. More preferably, the atomizing liquid is substantially glycerin-free. As defined above, "the atomizing liquid is substantially glycerin-free" means that glycerin is not actively added during the preparation of the atomizing liquid, and that there may be an unavoidable amount of glycerin contamination after the preparation of the atomizing liquid. Preferably, "the atomizing liquid is substantially glycerin-free" means that the atomizing liquid contains no glycerin at all.

[0027] When the atomizing liquid contains glycerin in an amount of 5% by mass or less, or substantially no glycerin, using such an atomizing liquid in an infused flavor inhalation system makes the emitted smoke less visible, thus reducing the visibility of the emitted smoke. Furthermore, when the atomizing liquid contains glycerin in an amount of 3% by mass or less, or substantially no glycerin, using such an atomizing liquid in an infused flavor inhalation system makes the emitted smoke almost invisible, thus significantly reducing the visibility of the emitted smoke. In particular, when the atomizing liquid substantially no glycerin, using such an atomizing liquid in an infused flavor inhalation system makes the emitted smoke almost invisible, thus most significantly reducing the visibility of the emitted smoke.

[0028] <1-2> Example configuration of a non-combustion heating type flavor suction system An example configuration of a non-combustion heating type flavor inhalation system will be explained with reference to Figure 1. Figure 1 is a schematic diagram showing an example configuration of a non-combustion heating type flavor inhalation system.

[0029] As shown in Figure 1, the non-combustion heating type flavor inhalation system 100 (hereinafter also referred to as "flavor inhalation system 100") includes a power supply unit 110, an atomizing cartridge 120, and a flavoring cartridge 130. The power supply unit 110 includes a power supply unit 111, a sensor unit 112, a notification unit 113, a storage unit 114, a communication unit 115, and a control unit 116. The atomizing cartridge 120 includes a first heating unit 121, a liquid induction unit 122, and a liquid storage unit 123. The flavoring cartridge 130 includes a flavor source storage unit 131 and a mouthpiece 124. Air passages 180 are formed in the atomizing cartridge 120 and the flavoring cartridge 130.

[0030] The power supply unit 111 stores power. Based on the control by the control unit 116, the power supply unit 111 supplies power to each component of the flavor inhalation system 100. The power supply unit 111 may be composed of a rechargeable battery, such as a lithium-ion secondary battery.

[0031] The sensor unit 112 acquires various information related to the flavor inhalation system 100. The sensor unit 112 is composed of, for example, a pressure sensor such as a condenser microphone, a flow sensor, or a temperature sensor, and acquires values ​​associated with inhalation by the user.

[0032] As an example, the sensor unit 112 may include a pressure sensor (also referred to as a "puff sensor") that detects changes in pressure within the flavor inhalation system 100 caused by the user's inhalation. As another example, the sensor unit 112 may include a flow sensor that detects the flow rate generated by the user's inhalation. Furthermore, as yet another example, the sensor unit 112 may include a temperature sensor (also referred to as a "puff thermistor") that detects the temperature of the first heating unit 121 or the area surrounding the first heating unit 121.

[0033] Furthermore, the sensor unit 112 is also configured to include an input device that receives information from the user, such as an operation button or switch. In this embodiment, a power button is provided as an example of an input device. By pressing the power button, the user can turn on the flavor inhalation system 100 (i.e., make it ready for inhalation).

[0034] The notification unit 113 notifies the user of information. The notification unit 113 is composed of, for example, a light-emitting device that emits light, a display device that displays an image, a sound output device that emits sound, or a vibration device that vibrates.

[0035] The memory unit 114 stores various information (e.g., programs and data) for the operation of the flavor inhalation system 100. The memory unit 114 is composed of a non-volatile storage medium such as flash memory.

[0036] The communication unit 115 is a communication interface capable of performing communication in accordance with any wired or wireless communication standard. Examples of such communication standards include Wi-Fi®, Bluetooth®, BLE (Bluetooth Low Energy®), NFC (Near Field Communication), or LPWA (Low Power Wide Area).

[0037] The control unit 116 functions as both an arithmetic processing unit and a control device, and is a computer that controls the overall operation of the flavor inhalation system 100 according to various programs stored in the memory unit 114, etc. The control unit 116 is implemented by, for example, an electronic circuit such as a CPU (Central Processing Unit) or a microprocessor.

[0038] The liquid storage section 123 stores the atomizing liquid. For example, the liquid storage section 123 consists of a container such as a capsule and the atomizing liquid contained in the container. The atomizing liquid has the composition described in the section "<1-1> Composition of Atomizing Liquid" above. As described above, after atomization, the atomizing liquid vaporizes into vapor (gas), and flavor components derived from the flavor source migrate into this vapor, generating an aerosol (mainstream smoke).

[0039] The liquid guide unit 122 guides and holds the atomizing liquid stored in the liquid storage unit 123. The liquid guide unit 122 is, for example, a wick formed by twisting a fibrous material such as glass fiber or a porous material such as porous ceramic. In this case, the atomizing liquid stored in the liquid storage unit 123 is guided by the capillary effect of the wick.

[0040] The first heating unit 121 heats the atomizing liquid to atomize it and generate steam. The heating temperature of the first heating unit 121 can be set as a lower limit of, for example, 100°C or higher, preferably 150°C or higher, more preferably 200°C or higher, and even more preferably 250°C or higher, and as an upper limit of, for example, 400°C or lower, preferably 350°C or lower, and more preferably 300°C or lower. The first heating unit 121 is made of any material such as metal or polyimide and can be in any shape such as a coil, film or blade. In the example shown in Figure 1, the first heating unit 121 is configured as a coil and is wound around the liquid guide unit 122. When the first heating unit 121 generates heat, the atomizing liquid held in the liquid guide unit 122 is heated and atomized, and steam is generated. The first heating unit 121 generates heat when power is supplied from the power supply unit 111. For example, power may be supplied to the first heating unit 121 when the sensor unit 112 detects that the user has started suctioning and / or that predetermined information has been entered. Then, power may be stopped to the first heating unit 121 when the sensor unit 112 detects that the user has finished suctioning and / or that predetermined information has been entered.

[0041] The first heating unit 121 may be configured to generate steam by vibration or induction heating.

[0042] When steam is generated by vibration, the flavor inhalation system 100 includes a vibrating section as the first heating section 121. For example, the vibrating section is composed of a plate-shaped member containing piezoelectric ceramics that function as an ultrasonic transducer. When the vibrating section vibrates, the atomizing liquid guided to the surface of the vibrating section by the liquid guide section 122 is atomized by the ultrasonic waves generated by the vibration of the vibrating section, and steam is generated.

[0043] When steam is generated by induction heating, the flavor inhalation system 100 includes a susceptor and an electromagnetic induction source as the first heating section 121. The susceptor generates heat by electromagnetic induction. The susceptor is made of a conductive material such as metal. The susceptor is positioned close to the liquid induction section 122. For example, the susceptor is made of a metal wire and is wrapped around the liquid induction section 122. The electromagnetic induction source generates heat in the susceptor by electromagnetic induction. The electromagnetic induction source is made of, for example, a coiled wire. When alternating current is supplied to the electromagnetic induction source from the power supply section 111, it generates a magnetic field. The electromagnetic induction source is positioned so that the susceptor is superimposed on the generated magnetic field. Therefore, when a magnetic field is generated, eddy currents are generated in the susceptor, and Joule heat is generated. Then, the atomizing liquid held in the liquid induction section 122 is heated by this Joule heat and atomized, generating steam.

[0044] The flavor source storage unit 131 stores the flavor source. For example, the flavor source storage unit 131 consists of a container such as a capsule and the flavor source contained within the container. The flavor source is a component for imparting flavor components to the vapor generated from the atomizing liquid. The filling rate of the flavor source in the flavor source storage unit 131 is, for example, 40 volume% or more, preferably 50 volume% or more, and more preferably 60 volume% or more. Also, the filling rate is, for example, 80 volume% or less, and preferably 70 volume% or less. If the filling rate is less than 40 volume%, it may be difficult to secure a sufficient amount of flavor components. On the other hand, if the filling rate is greater than 80 volume%, the pressure drop during suction becomes large, making it difficult to suction, and the manufacturing efficiency tends to decrease. The filling rate is calculated by the ratio of the volume of the flavor source to the total volume of the part of the container of the flavor source storage unit 131 that serves as the flavor source storage unit. Furthermore, the amount of flavor source contained in one flavor source storage section 131 is not particularly limited, but the volume is 1.106 cm³. 3 For containers, the amount is, for example, 200 mg to 800 mg, preferably 250 mg to 600 mg.

[0045] The flavor source may contain flavor components derived from tobacco or non-tobacco. The flavor source is, for example, tobacco filler. The tobacco filler contains tobacco leaves and releases tobacco flavor when heated. Tobacco leaves refer to dried tobacco leaves that are ready to be incorporated into tobacco products. The tobacco filler may be shredded tobacco leaves (i.e., tobacco shreds) or a tobacco molded body containing tobacco leaves. A tobacco molded body refers to a molded body formed from tobacco materials such as tobacco scraps and tobacco shreds generated at raw material factories or manufacturing plants into a predetermined shape. One example of a tobacco molded body is shredded sheet tobacco. Sheet tobacco refers to a molded body formed from tobacco materials such as tobacco scraps and tobacco shreds generated at raw material factories or manufacturing plants into a sheet. Another example of a tobacco molded body is tobacco granules. Tobacco granules refer to a tobacco molded body formed from tobacco materials such as tobacco scraps and tobacco shreds generated at raw material factories or manufacturing plants into granular form.

[0046] Furthermore, the flavorings may include non-tobacco-derived ingredients made from plants other than tobacco (e.g., mint and herbs). For example, the flavorings may include fragrance components such as menthol.

[0047] Furthermore, the flavor source storage section 131 may be a stick-shaped member containing the flavor source. The stick-shaped member may consist of the flavor source and a wrapping paper wrapped around the flavor source.

[0048] Furthermore, the flavor source is not limited to a solid; for example, it may be a polyhydric alcohol such as glycerin and propylene glycol, or a liquid containing flavor components in water, etc. The flavor source may also contain a base, for example. The flavor source may contain nicotine as the base. For example, the flavor source may be a base supported on a substrate such as paper or a reconstituted sheet. The concentration of nicotine in the flavor source may be 0.1 to 5% by mass.

[0049] The flavoring cartridge 130 includes a flavor source storage section 131. An air passage is formed in the flavoring cartridge 130. The flavor source storage section 131 is positioned in the middle of the air passage. Therefore, as the mixed fluid of vapor generated from the atomizing liquid and air passes through the flavor source in the air passage, the flavor components contained in the flavor source are imparted to the mixed fluid.

[0050] The air passage 180 is the passage for air drawn in by the user. The air passage 180 also allows vapor generated from the atomizing liquid by the first heating unit 121 to flow through it. The air passage 180 has a tubular structure with an air inlet 181, which is the entrance for air into the air passage 180, and an air outlet 182, which is the exit for air from the air passage 180, at both ends. In the middle of the air passage 180, a liquid guide unit 122 is located on the upstream side (closer to the air inlet 181) and a flavor source storage unit 131 is located on the downstream side (closer to the air outlet 182). Air that flows in from the air inlet 181 when drawn in by the user is mixed with vapor generated by the first heating unit 121 and transported to the air outlet 182 via the flavor source storage unit 131, as shown by arrow 190. As the mixed fluid of steam and air generated by the first heating unit 121 passes through the flavor source, the flavor components contained in the flavor source are imparted to the mixed fluid.

[0051] The flavor absorption system 100 further includes a second heating unit 132 for heating the flavor source stored in the flavor source storage unit 131. The second heating unit 132 is made of any material such as metal or polyimide. The second heating unit 132 is, for example, made in the form of a film and is arranged to cover the outer circumference of the flavor source storage unit 131. The second heating unit 132 generates heat when power is supplied from the power supply unit 111, heating the flavor source storage unit 131 from the outside. The heating temperature of the second heating unit 132 can be set to a lower limit of, for example, 20°C or higher, preferably 30°C or higher, and more preferably 40°C or higher, and to an upper limit of, for example, 120°C or lower, preferably 100°C or lower, and more preferably 50°C or lower. The second heating unit 132 may also be configured to heat the flavor source stored in the flavor source storage unit 131 from the inside. The second heating element 132 may, for example, be configured in a blade shape, pierce the flavor source, and heat the flavor source from the inside. By providing such a second heating element 132, the temperature of the flavor source can be increased compared to when the second heating element 132 is not provided, and the amount of flavor components contained in the aerosol (mainstream smoke) can be increased.

[0052] Although the flavor suction system 100 shown in Figure 1 is provided with a second heating unit 132, the flavor suction system 100 does not necessarily need to include the second heating unit 132 if the first heating unit 121 heats the atomizing liquid to generate steam, and the steam can release flavor components from the flavor source.

[0053] Furthermore, in the flavor inhalation system 100 shown in Figure 1, the second heating unit 132 is provided on the flavor-imparting cartridge 130, but it is not limited to this. For example, if the flavor inhalation system 100 has a configuration in which the flavor-imparting cartridge 130 is housed in a housing (not shown) provided in the power supply unit 110, the second heating unit 132 may be provided on the power supply unit 110 so as to cover the outer circumference of the housing. In this case, the second heating unit 132 generates heat when power is supplied from the power supply unit 111, and heats the flavor-imparting cartridge 130 (i.e., the flavor source storage unit 131) housed in the housing from the outside. Alternatively, the second heating unit 132 may heat the flavor source storage unit 131 from the inside. For example, if the flavor source storage unit 131 is a stick-shaped member, the blade-shaped second heating unit 132 is inserted into the interior of the flavor source storage unit 131 so as to pierce the stick-shaped flavor source storage unit 131. Then, when the second heating unit 132 generates heat, the flavor source contained in the flavor source storage unit 131 of the stick-shaped member is heated from the inside and atomized, generating flavor components.

[0054] The second heating unit 132 may be configured to generate aerosols by induction heating. In this case, the flavor inhalation system 100 includes a susceptor and an electromagnetic induction source as the second heating unit 132. The susceptor generates heat by electromagnetic induction. The susceptor is made of a conductive material such as metal. The susceptor is positioned close to the flavor source storage unit 131. For example, the susceptor is made of a metal wire and is wrapped around the flavor source storage unit 131 or the storage unit. The electromagnetic induction source generates heat in the susceptor by electromagnetic induction. The electromagnetic induction source is made of, for example, a coiled wire. When an alternating current is supplied to the electromagnetic induction source from the power supply unit 111, the electromagnetic induction source generates a magnetic field. The electromagnetic induction source is positioned so that the susceptor is superimposed on the generated magnetic field. Therefore, when a magnetic field is generated, eddy currents are generated in the susceptor, and Joule heat is generated. Then, the Joule heating process heats the flavor source, causing the flavor components to be released.

[0055] Furthermore, if the flavor source is a liquid, the second heating unit 132 may be made of any material such as metal or polyimide and be in any shape such as a coil, film, or blade. For example, the second heating unit 132 may be made as a coil and wrapped around a liquid guide unit (not shown) provided in the flavor source storage unit 131. When the second heating unit 132 generates heat, the liquid flavor source held in the liquid guide unit is heated and atomized, and the flavor components are released.

[0056] Furthermore, if the flavor source is a liquid, the second heating unit 132 may be configured to generate an aerosol by vibration or induction heating. When aerosol generation is performed by vibration, the flavor suction system 100 includes a vibrating unit as the second heating unit 132. For example, the vibrating unit is composed of a plate-shaped member containing piezoelectric ceramics that function as an ultrasonic transducer. When the vibrating unit vibrates, the liquid flavor source, which has been guided to the surface of the vibrating unit by a liquid induction unit (not shown) provided in the flavor source storage unit 131, is atomized by ultrasonic waves generated by the vibration of the vibrating unit, and flavor components are released.

[0057] The mouthpiece 124 is a component that the user holds in their mouth during inhalation. The mouthpiece 124 has an air outlet 182. By holding the mouthpiece 124 in their mouth and inhaling, the user can take in aerosol (mainstream smoke) into their oral cavity.

[0058] <1-3> Effects The non-combustion heating type flavor inhalation system described above is, as stated above, an infused type flavor inhalation system. By using an atomizing liquid having the above composition in this type of flavor inhalation system, the visibility of the discharged smoke can be reduced while providing sufficient flavor to the user.

[0059] In recent years, there has been a growing desire to make smoke invisible during smoking, out of consideration for non-users. The above-described flavor inhalation system excels in that it can be considerate of non-users without compromising user satisfaction. For example, the above-described flavor inhalation system can support smoking in situations where it would be better to refrain from smoking.

[0060] Infused flavor inhalation systems extract flavor components from a flavor source by passing vapor generated from an atomizing liquid through the flavor source. This requires a large supply of vapor, which acts as an extraction medium, to the flavor source, and therefore the emitted smoke tends to be easily visible. The above-mentioned flavor inhalation system is superior in that, despite being a type where the emitted smoke is easily visible, it has been able to reduce the visibility of the emitted smoke to a level where it is almost invisible.

[0061] <2> Preferred Embodiment The following summarizes preferred embodiments. [1] A liquid storage section containing the atomizing liquid, A first heating unit that heats the atomizing liquid to atomize it and generate steam, Air is circulated by suction, and an air passage is provided for circulating the steam, Arranged on the aforementioned air passage, and the flavor source through which the steam passes Equipped with, The atomizing liquid contains 75% by mass or more of propylene glycol and water, the mass ratio of propylene glycol to water is in the range of 10 to 20, and the atomizing liquid contains 5% by mass or less of glycerin, or is substantially free of glycerin. Non-combustion heating type flavor inhalation system. [2] The non-combustion heating type flavor inhalation system according to [1], wherein the concentration of propylene glycol in the atomizing liquid is 77% by mass or more, preferably 80% by mass or more. [3] The non-combustion heating type flavor inhalation system according to [1], wherein the concentration of propylene glycol in the atomizing liquid is 75 to 95% by mass, preferably 77 to 95% by mass, and more preferably 80 to 95% by mass. [4] The non-combustion heating type flavor inhalation system according to any one of [1] to [3], wherein the concentration of water in the atomizing liquid is 4 to 9% by mass, preferably 4 to 8% by mass, and more preferably 4 to 7% by mass.

[0062] [5] The non-combustion heating type flavor inhalation system according to any one of [1] to [4], wherein the mass ratio of propylene glycol to water is in the range of 15 to 20, preferably 16 to 19.5. [6] The atomizing liquid contains 3% by mass or less of glycerin, or is substantially free of glycerin, as described in any one of [1] to [5], a non-combustion heating type flavor inhalation system. [7] The atomizing liquid substantially contains glycerin. [1] to [6] A non-combustion heating type flavor inhalation system according to any one of these. [8] The atomizing liquid substantially contains nicotine. [1] to [7] A non-combustion heating type flavor inhalation system according to any one of these.

[0063] [9] The atomizing liquid further comprises 1 to 20% by mass of a fragrance, as described in any one of [1] to [8], a non-combustion heating type flavor inhalation system.

[10] The fragrance is a cooling agent. [9] Non-combustible heating type flavor inhalation system.

[11] The non-combustible heating type flavor inhalation system according to

[10] , wherein the cooling agent is at least one selected from the group consisting of menthol, eucalyptol, N-ethyl-p-menthane-3-carbamide (WS-3), ethyl-2-(p-menthane-3-carboxamide) acetate (WS-5), N-(4-methoxyphenyl)-p-menthanecarboxamide (WS-12), and 2-isopropyl-N,2,3-trimethylbutyramide (WS-23).

[12] The concentration of the fragrance in the atomizing liquid is 1 to 15% by mass, preferably 3 to 15% by mass, according to any one of [9] to

[11] . Non-combustion heating type flavor inhalation system.

[0064]

[13] The non-combustion heating type flavor suction system according to any one of [1] to

[12] , wherein the liquid storage section comprises a container and the atomizing liquid contained in the container.

[14] The heating temperature of the first heating section is 100 to 400°C, preferably 150 to 400°C, more preferably 200 to 400°C, even more preferably 250 to 400°C; or 100 to 350°C, preferably 150 to 350°C, more preferably 200 to 350°C, even more preferably 250 to 350°C; or 100 to 300°C, preferably 150 to 300°C, more preferably 200 to 300°C, even more preferably 250 to 300°C, according to any one of [1] to

[13] .

[15] The flavor source is a non-combustion heating type flavor suction system according to any one of [1] to

[14] , which is housed in a container.

[16] The flavor source is a tobacco filler, a non-combustion heating type flavor inhalation system according to any one of [1] to

[15] .

[0065]

[17] The flavor source is a tobacco shred or a tobacco molded body, a non-combustion heating type flavor inhalation system according to any one of [1] to

[16] .

[18] The flavor source is contained in an amount of 200 to 800 mg, preferably 250 to 600 mg, according to any one of [1] to

[17] . Non-combustion heating type flavor inhalation system.

[19] A non-combustion heating type flavor suction system according to any one of [1] to

[18] , wherein the filling rate of the flavor source is 40 to 80 vol%, preferably 50 to 80 vol%, more preferably 60 to 80 vol%; or 40 to 70 vol%, preferably 50 to 70 vol%, more preferably 60 to 70 vol%.

[20] A non-combustion heating type flavor suction system according to any one of [1] to

[19] , further comprising a second heating unit for heating the flavor source.

[21] The non-combustion heating type flavor suction system according to

[20] , wherein the heating temperature of the second heating section is 20 to 120°C, preferably 30 to 120°C, more preferably 40 to 120°C; or 20 to 100°C, preferably 30 to 100°C, more preferably 40 to 100°C; or 20 to 50°C, preferably 30 to 50°C, more preferably 40 to 50°C. [Examples]

[0066] [Test 1] Evaluation of smoke visibility [1-1] Fabrication of a non-combustion heating type flavor inhalation system (Example 1A) A mixture of 95% by mass propylene glycol and 5% by mass water was prepared as the atomizing liquid. The atomizing liquid was incorporated into the liquid storage section 123 of the non-combustion heating type flavor inhalation system shown in Figure 1. In addition, a tobacco capsule specifically for the "with2" (with (trademark registered)) infused flavor inhalation system manufactured by Japan Tobacco Inc. was incorporated into the flavor source storage section 131. This created the non-combustion heating type flavor inhalation system of Example 1A.

[0067] (Examples 1B-1E and 2A-2E) Examples 1B-1E and 2A-2E were prepared using the same procedure as that used to prepare Example 1A, except that the composition of the atomizing liquid was changed as follows.

[0068] The compositions of the atomizing liquids for Examples 1A-1E and 2A-2E are shown below. In the following description, propylene glycol is abbreviated as PG and glycerin as G. Menthol was used as the fragrance.

[0069] Example 1A: 95% by mass of PG and 5% by mass of water Example 1B: 92% by mass of PG, 3% by mass of G, and 5% by mass of water Example 1C: 90% by mass of PG, 5% by mass of G, and 5% by mass of water Example 1D: 88% by mass of PG, 7% by mass of G, and 5% by mass of water Example 1E: 55% by mass of PG, 40% by mass of G, and 5% by mass of water Example 2A: 81.5% by mass of PG, 5% by mass of water, and 13.5% by mass of fragrance. Example 2B: 78.5% by mass of PG, 3% by mass of G, 5% by mass of water, and 13.5% by mass of fragrance. Example 2C: 76.5% by mass of PG, 5% by mass of G, 5% by mass of water, and 13.5% by mass of fragrance. Example 2D: 74.5% by mass of PG, 7% by mass of G, 5% by mass of water, and 13.5% by mass of fragrance. Example 2E: 46.5% by mass of PG, 35% by mass of G, 5% by mass of water, and 13.5% by mass of fragrance.

[0070] [1-2] Evaluation Method The visibility of the smoke was evaluated as follows: Panelists exhaled smoke by smoking against a black paper background, and the extent to which the black background appeared white due to the exhaled smoke was observed visually. When the smoke visibility was high, the black background was observed to have changed to white, but when the smoke visibility was low, the black background did not change significantly compared to before exhalation and was observed as black or dark gray.

[0071] The evaluation criteria were as follows: 0 points: The black background did not change and was observed as the same black color as before ejection. 1. The black background appeared slightly lighter than before ejection, and was observed as a dark gray. Two points: The black background appeared slightly lighter than before extrusion, and was observed as a medium gray. 3. The black background was observed as light gray. 4 points: The black background was observed to have almost completely changed to white, but a small amount of the black background was still visible. 5 points: The black background was observed to have changed to white, and the black background could no longer be observed.

[0072] To prevent discrepancies in the evaluation scores of the five expert panel members, color samples corresponding to evaluation points from 0 to 5 were prepared. These color samples are shown in Figure 2. The expert panel members evaluated the visibility of the smoke while referring to the color samples shown in Figure 2. The evaluation results were obtained by averaging the evaluation scores of the five expert panel members.

[0073] [1-3] Evaluation results The evaluation results are shown in Table 1.

[0074] [Table 1]

[0075] In Table 1, the "PG / water ratio" represents the ratio of the amount of PG to the amount of water. Examples 1E and 2E correspond to current products.

[0076] As shown in Table 1, the lower the proportion of glycerin in the atomizing liquid, the more difficult it was to see the emitted smoke. Specifically, when the atomizing liquid contained glycerin in an amount of 5% by mass or less, or when it did not contain glycerin, the visibility of the emitted smoke was significantly reduced. When the atomizing liquid contained glycerin in an amount of 3% by mass or less, or when it did not contain glycerin, the visibility of the emitted smoke was reduced particularly significantly. When the atomizing liquid did not contain glycerin, the visibility of the emitted smoke was reduced the most.

[0077] Furthermore, it was observed that the visibility of the discharged smoke tended to decrease as the proportion of propylene glycol in the atomizing liquid increased. Specifically, when the atomizing liquid contained propylene glycol in an amount of 75% by mass or more, the visibility of the discharged smoke was significantly reduced. As the proportion of propylene glycol in the atomizing liquid increases, the PG / water ratio increases. Therefore, it was observed that the visibility of the discharged smoke tended to decrease as the PG / water ratio increased.

[0078] [Test 2] Taste Test (Evaluation of storage tolerance) [2-1] Fabrication of a non-combustion heating type flavor inhalation system (Examples 3A and 3B) The atomizing liquid used in Example 2A of Test 1 (a mixture of 81.5% by mass PG, 5% by mass water, and 13.5% by mass flavoring) was prepared and stored for 30 days under conditions of 40°C and 60% RH. The atomizing liquid after storage was incorporated into the liquid storage section 123 of the non-combustion heating type flavor inhalation system shown in Figure 1. In addition, a tobacco capsule specifically for the "with2" (with (trademark registered)) infused flavor inhalation system manufactured by Japan Tobacco Inc. was incorporated into the flavor source storage section 131. This created the non-combustion heating type flavor inhalation system of Example 3A.

[0079] On the other hand, the atomizing liquid (a mixture of 81.5% by mass of PG, 5% by mass of water, and 13.5% by mass of flavoring) was immediately incorporated into the liquid storage section 123 of the non-combustion heating type flavor inhalation system shown in Figure 1, without being stored for a period of time. In addition, a tobacco capsule specifically for the "with2" (with (trademark registered)) infused flavor inhalation system manufactured by Japan Tobacco Inc. was incorporated into the flavor source storage section 131. This created the non-combustion heating type flavor inhalation system of Example 3B.

[0080] The non-combustion heating type flavor inhalation systems of Example 3A and Example 3B were used for flavor testing immediately after their preparation.

[0081] (Examples 4A and 4B) A mixture of 86.5% by mass of propylene glycol and 13.5% by mass of flavoring was prepared as a water-free atomizing liquid. This atomizing liquid was stored for 30 days under conditions of 40°C and 60% RH. After storage, the atomizing liquid was incorporated into the liquid storage section 123 of the non-combustion heating type flavor inhalation system shown in Figure 1. In addition, a tobacco capsule specifically for the "with2" (trademark registered) infused flavor inhalation system manufactured by Japan Tobacco Inc. was incorporated into the flavor source storage section 131. This created the non-combustion heating type flavor inhalation system of Example 4A.

[0082] On the other hand, this atomizing liquid was immediately incorporated into the liquid storage section 123 of the non-combustion heating type flavor inhalation system shown in Figure 1, without being stored, after preparation. In addition, a tobacco capsule specifically for the "with2" (with (trademark registered)) infused flavor inhalation system manufactured by Japan Tobacco Inc. was incorporated into the flavor source storage section 131. This created the non-combustion heating type flavor inhalation system of Example 4B.

[0083] The non-combustion heating type flavor inhalation systems of Example 4A and Example 4B were used for flavor testing immediately after their preparation.

[0084] [2-2] Evaluation Method Five expert panelists smoked the non-combustion heating flavor inhalation system of Example 3A and evaluated how the taste changed compared to smoking the non-combustion heating flavor inhalation system of Example 3B. Similarly, five expert panelists smoked the non-combustion heating flavor inhalation system of Example 4A and evaluated how the taste changed compared to smoking the non-combustion heating flavor inhalation system of Example 4B. The number of puffs was set to 15.

[0085] The evaluation criteria were as follows: A: There was no change in the taste, and the same taste was obtained. B: There was a slight change in the taste. C: There was a significant change in the taste.

[0086] The evaluation result with the most votes from the five expert panel members was used as the final result.

[0087] [2-3] Evaluation results The evaluation results are shown in Table 2.

[0088] [Table 2]

[0089] As shown in Table 2, when smoking the non-combustion heating type flavor inhalation system of Example 3A, the expert panel did not perceive a significant difference in taste compared to when smoking the non-combustion heating type flavor inhalation system of Example 3B. On the other hand, when smoking the non-combustion heating type flavor inhalation system of Example 4A, the expert panel perceived a significant difference in taste compared to when smoking the non-combustion heating type flavor inhalation system of Example 4B, and felt that the taste was weaker.

[0090] These results confirm that when the PG / water ratio exceeds 20, the storage stability of the atomizing liquid decreases, resulting in a deterioration of the taste after storage.

[0091] The atomizing liquid in Example 3A and the atomizing liquid in Example 4A differ in that the atomizing liquid in Example 3A contains water, while the atomizing liquid in Example 4A does not. In Example 4A, it is thought that the propylene glycol in the atomizing liquid absorbed moisture during storage, reducing its ability to deliver flavor components and resulting in a weaker flavor. In contrast, in Example 3A, the water contained in the atomizing liquid prevented the propylene glycol from absorbing moisture during storage, so it is thought that the ability of the propylene glycol to deliver flavor components did not decrease after storage of the atomizing liquid.

[0092] [Test 3] Taste Test [3-1] Fabrication of a non-combustion heating type flavor inhalation system The atomizing liquid used in Example 2A of Test 1 (a mixture of 81.5% by mass PG, 5% by mass water, and 13.5% by mass flavoring) was prepared and incorporated into the liquid storage section 123 of the non-combustion heating type flavor inhalation system shown in Figure 1. In addition, a tobacco capsule specifically for the "with2" (with (trademark registered)) infused flavor inhalation system manufactured by Japan Tobacco Inc. was incorporated into the flavor source storage section 131. This created the non-combustion heating type flavor inhalation system of Example 5A.

[0093] As an atomizing liquid containing a larger amount of water, a mixture of 75% by mass propylene glycol, 11.5% by mass water, and 13.5% by mass flavoring was prepared and incorporated into the liquid storage section 123 of the non-combustion heating type flavor inhalation system shown in Figure 1. In addition, a tobacco capsule specifically for the "with2" (with (trademark registered)) infused flavor inhalation system manufactured by Japan Tobacco Inc. was incorporated into the flavor source storage section 131. This created the non-combustion heating type flavor inhalation system of Example 5B.

[0094] In this test, the atomizing liquid was immediately incorporated into the liquid container 123 of the non-combustion heating type flavor inhalation system after preparation. Furthermore, the non-combustion heating type flavor inhalation systems of Example 5A and Example 5B were used in the flavor test immediately after fabrication.

[0095] [3-2] Evaluation Method Five expert panelists smoked the non-combustion heating flavor inhalation system of Example 5B and evaluated how the flavor changed compared to smoking the non-combustion heating flavor inhalation system of Example 5A. The number of puffs was 15.

[0096] The evaluation criteria were as follows: A: There was no change in the taste, and the same taste was obtained. B: There was a slight change in the taste. C: There was a significant change in the taste.

[0097] The evaluation result with the most votes from the five expert panel members was used as the final result.

[0098] [3-3] Evaluation Results The evaluation results are shown in Table 3.

[0099] [Table 3]

[0100] As shown in Table 3, when smoking the non-combustion heating type flavor inhalation system of Example 5B, the expert panel perceived a significant difference in taste compared to smoking the non-combustion heating type flavor inhalation system of Example 5A. They felt that the amount of inhaled aerosol (mainstream smoke) and exhaled smoke was less, and that the taste was weaker.

[0101] These results confirmed that the taste deteriorates when the PG / water ratio is less than 10.

[0102] The atomizing liquid in Example 5B differs from that in Example 5A in that the atomizing liquid in Example 5B contains a larger amount of water. As a result, the amount of propylene glycol in the atomizing liquid in Example 5B is less than that in Example 5A. Consequently, in Example 5B, the amount of vapor generated from the atomizing liquid decreases, and the amount of vapor passing through the flavor source also decreases. As a result, in Example 5B, even though the vapor generated from the atomizing liquid passes through the flavor source, a sufficient amount of flavor components are not released from the flavor source, resulting in a weaker flavor. [Explanation of Symbols]

[0103] 100...Non-combustion heating type flavor inhalation system, 110...Power supply unit, 111...Power supply section, 112...Sensor section, 113...Notification section, 114...Storage section, 115...Communication section, 116...Control section, 120...Atomizing cartridge, 121...First heating section, 122...Liquid induction section, 123...Liquid storage section, 124...Mouthpiece, 130...Flavoring cartridge, 131...Flavor source storage section, 132...Second heating section, 180...Air passage, 181...Air inlet, 182...Air outlet, 190...Arrow

Claims

1. A liquid container containing the atomizing liquid, A first heating unit that heats the atomizing liquid to atomize it and generate steam, Air is circulated by suction, and an air passage is provided for circulating the steam, Arranged on the aforementioned air passage, and the flavor source through which the steam passes Equipped with, The atomizing liquid contains 75% by mass or more of propylene glycol and water, the mass ratio of propylene glycol to water is in the range of 10 to 20, and the atomizing liquid contains 5% by mass or less of glycerin, or is substantially free of glycerin. Non-combustion heating type flavor inhalation system.

2. The non-combustion heating type flavor inhalation system according to claim 1, wherein the atomizing liquid contains 3% by mass or less of glycerin, or substantially does not contain glycerin.

3. The non-combustion heating type flavor inhalation system according to claim 1 or 2, wherein the atomizing liquid substantially contains glycerin.

4. The non-combustion heating type flavor inhalation system according to any one of claims 1 to 3, wherein the atomizing liquid substantially contains nicotine.

5. The non-combustion heating type flavor inhalation system according to any one of claims 1 to 4, wherein the atomizing liquid further comprises 1 to 20% by mass of a fragrance.

6. The non-combustion heating type flavor inhalation system according to claim 5, wherein the fragrance is a cooling agent.

7. The non-combustion heating type flavor inhalation system according to claim 6, wherein the cooling agent is at least one selected from the group consisting of menthol, eucalyptol, N-ethyl-p-menthane-3-carboamide (WS-3), ethyl-2-(p-menthane-3-carboxamide) acetate (WS-5), N-(4-methoxyphenyl)-p-menthanecarboxamide (WS-12), and 2-isopropyl-N,2,3-trimethylbutyramide (WS-23).

8. A non-combustion heating type flavor suction system according to any one of claims 1 to 7, further comprising a second heating unit for heating the flavor source.

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