Fragrance stick, non-combustion heating type fragrance attracting product, and method for manufacturing fragrance stick

Abstract

This flavor stick is provided with a flavor rod that is inserted into a heating chamber in a flavor inhalation device and is heated by an induction coil arranged at a side peripheral part of the heating chamber and a mouthpiece part that is connected to the rear end side of the flavor rod, in which the flavor rod is provided with a plurality of thin rods and a piece of outside wrapping paper that wounds the plurality of thin rods in a bundled state, and each of the plurality of thin rods is provided with a piece of inside wrapping paper, a flavor source that is arranged inside the piece of inside wrapping paper and contains an aerosol generation base material, and a susceptor that is arranged inside the piece of inside wrapping paper and generates heat upon the induction heating during the operation of the induction coil to heat the flavor source.

Description

Flavor stick, non-combustion heating type flavor inhalation product, and method for manufacturing flavor stick

[0001] The present invention relates to a flavor stick, a non-combustion heat-type flavor inhalation product, and a method for manufacturing a flavor stick.

[0002] Flavor sticks for use in non-combustion flavor inhalers for inhaling flavors derived from a flavor source without combustion have been known. One type of flavor stick is known, which includes a flavor rod formed by filling the inside of a cigarette paper with a filler material containing a flavor source (e.g., tobacco material) and an aerosol-generating base material (glycerin, propylene glycol, etc.), and a mouthpiece portion disposed after the flavor rod.

[0003] This type of flavor stick is used with a flavor inhalation device when inhaling. Typically, the flavor rod of the flavor stick is inserted into a heating chamber of the flavor inhalation device, and the flavor source of the flavor rod is heated by a heater of the flavor inhalation device without combustion. Such non-combustion heating causes the flavor source to release an aerosol containing flavor components, which is then inhaled by the user through a subsequent mouthpiece.

[0004] As a heating method for a flavor inhalation device, an induction heating (IH) method is known, which includes an induction coil that generates a high-frequency alternating magnetic field and heats a heating element called a susceptor disposed within a flavor rod inserted into a heating chamber (see, for example, Patent Document 1).

[0005] Special table publication No. 2019-528702 Publication of Japanese Patent Application Laid-open No. 7-184625 Publication of patent No. 5220762

[0006] Conventional flavor sticks are formed into flavor rods by simply wrapping the outer periphery of a flavor source with a single sheet of wrapping paper, which means that the contents, such as the susceptor and flavor source, arranged inside the wrapping paper tend to fall off from the front end of the flavor rod.

[0007] The present invention has been made in consideration of the above-mentioned situation, and its purpose is to provide a technology that makes it difficult for flavor sources, susceptors, etc., arranged inside the wrapping paper to fall off from the front end of the flavor rod in a flavor stick that is inhaled using a flavor inhalation device that uses an induction heating method.

[0008] The flavor stick of the present invention, which solves the above-mentioned problems, comprises a flavor rod that is inserted into a heating chamber of a flavor inhalation device and heated by an induction coil arranged on the lateral periphery of the heating chamber, and a mouthpiece portion connected to the rear end of the flavor rod, wherein the flavor rod has a plurality of thin wound rods and an outer winding paper that bundles and winds up the plurality of thin wound rods, and each of the plurality of thin wound rods has an inner winding paper, a flavor source that is arranged inside the inner winding paper and includes an aerosol-generating base material, and a susceptor that is arranged inside the inner winding paper and generates heat by induction heating when the induction coil is activated, thereby heating the flavor source.

[0009] Here, the inner wrapping paper of each of the plurality of thin wound rods may be adhered to the outer wrapping paper.

[0010] In addition, a leak suppression section may be connected to the rear end of the flavor rod, and an aerosol flow path for circulating the aerosol generated in the plurality of thin wound rods may be extended in the axial direction, and a leak suppression section having a blocking section that blocks the rear end of the gap formed between the outer wrapping paper and the plurality of thin wound rods may be arranged at the front end of the mouthpiece section.

[0011] The leak suppression portion may include an outer periphery blocking portion disposed opposite an outer periphery gap portion formed in the vicinity of the outer periphery of the cross section of the flavor rod, among the gap portions.

[0012] The leak suppression portion may include a central blocking portion disposed opposite a central gap portion formed at the center of the cross section of the flavor rod, among the gap portions.

[0013] The aerosol flow path may be disposed opposite the rear ends of the plurality of thin wound rods.

[0014] In addition, the rear end of each of the multiple thin-wound rods may be positioned across the blocking portion and the aerosol flow path, and the area of ​​the blocking portion facing the rear end of the thin-wound rod may function as a slip prevention portion for the thin-wound rod when the flavor rod is inserted into the heating chamber.

[0015] The present invention can also be specified as a non-combustion type flavor inhalation product comprising any of the flavor sticks described above and a flavor inhalation device used to inhale the flavor stick, the flavor inhalation device having a heating chamber into which the flavor rod in the flavor stick can be inserted and an induction coil arranged on the lateral periphery of the heating chamber.

[0016] The present invention can also be specified as a method for manufacturing a flavor stick comprising: a flavor rod to be inserted into a heating chamber of a flavor inhalation device and having a susceptor that generates heat when an induction coil arranged on the circumferential side of the heating chamber is activated; and a mouthpiece connected to the rear end of the flavor rod. That is, the method for manufacturing a flavor stick according to the present invention comprises the steps of: forming a flavor rod by bundling a plurality of thin wound rods, each of which has an inner winding paper wound with a flavor source containing an aerosol-generating substrate and the susceptor, and winding the rods together with an outer winding paper; and connecting the flavor rods by arranging the mouthpiece in series with the flavor rods and winding them together with tipping paper.

[0017] In addition, the process of forming the flavor rod may include a long, thin wound rod forming process in which a flavor source containing an aerosol-generating substrate and the susceptor are continuously wound in the longitudinal direction using a long, sheet-like thin winding paper to form multiple long, thin wound rods parallel to the conveying direction of a winding machine; a long, thin wound rod forming process in which the multiple long, thin wound rods are merged and wound together using a long outer winding paper to form a long flavor rod; and a cutting process in which the flavor rod is formed by cutting the long flavor rod to a predetermined length.

[0018] The step of forming the flavor rod includes supplying double-length first parts, each having twice the length of the first part constituting a part of the mouthpiece, at predetermined intervals onto a long sheet-like long outer winding paper transported along a transport path of a winding machine, and supplying a bundle of double-length thin-wound rods, each having twice the length of the thin-wound rod, into a rod mounting space formed between the double-length first parts. Thereafter, the double-length first parts and the bundle of double-length thin-wound rods arranged in series therewith are wound up together by the long outer winding paper, thereby forming a long flavor rod. The method includes a long flavor rod forming process for forming a rod, and a cutting process for forming an intermediate assembly in which the first part is connected to the flavor rod by cutting the long flavor rod at the longitudinal center position of the double-length first part and at the longitudinal center position of the double-length thin-wound rod, respectively, and in the connecting process, one or more second parts that form part of the mouthpiece portion may be arranged in series with the first part in the intermediate assembly, and the intermediate assembly and the one or more second parts may be wound together with tipping paper.

[0019] The means for solving the problems in the present invention can be adopted in combination as much as possible.

[0020] According to the present invention, a technology can be provided for preventing the flavor source, susceptor, etc., arranged inside the wrapping paper from falling off from the front end of the flavor rod in a flavor stick that is inhaled using a flavor inhalation device that uses an induction heating method.

[0021] FIG. 1 is a schematic diagram of a flavor inhalation device for heating a flavor stick without combustion according to the first embodiment. FIG. 2 is a diagram schematically illustrating the internal structure of a flavor stick according to the first embodiment. FIG. 3 is a view taken along the arrow A in FIG. 2. FIG. 4 is a perspective view of a leak suppression unit according to the first embodiment. FIG. 5 is a diagram illustrating a manufacturing procedure for a flavor rod according to the first embodiment. FIG. 6 is a diagram illustrating a winding machine for manufacturing a flavor rod according to the first embodiment. FIG. 7 is a diagram illustrating the process for manufacturing a flavor rod according to the first embodiment. FIG. 8 is a diagram illustrating the process for manufacturing a flavor rod according to the first embodiment. FIG. 9 is a diagram illustrating the process for manufacturing a flavor rod according to the first embodiment. FIG. 10 is a diagram illustrating a long flavor rod forming process according to the second manufacturing method. FIG. 11 is a diagram illustrating a cross-sectional shape perpendicular to the conveying direction of the conveyor. FIG. 12 is a diagram illustrating the leak suppression component supply and the thin wound rod supply drums supplying various components at the first to fourth positions. FIG. 13 is a diagram illustrating a long flavor rod forming process according to the second manufacturing method. FIG. 14 is a diagram showing an intermediate assembly formed in the process of forming a flavor rod, and a cooling section, a filter section, and tipping paper that are separately prepared. FIG. 15 is a diagram showing a flavor stick manufactured by a second manufacturing method. FIG. 16 is a diagram explaining a modified example of a leak suppression section. FIG. 17 is a diagram showing a cross section of a flavor rod according to embodiment 2. FIG. 18 is a diagram explaining a cross section of a leak suppression section according to embodiment 2. FIG. 19 is a diagram showing another modified example of the arrangement of a flavor source and a susceptor in a thin-wound rod. FIG. 20 is a diagram showing another modified example of the arrangement of a flavor source and a susceptor in a thin-wound rod. FIG. 21 is a diagram explaining an outline of hardness measurement of a thin-wound rod.

[0022] Here, embodiments of the flavor stick and non-combustion type flavor inhalation product according to the present invention will be described with reference to the drawings. Note that the dimensions, materials, shapes, relative positions, etc. of the components described in the present embodiments are not intended to limit the technical scope of the invention unless otherwise specified.

[0023] <Embodiment 1> Fig. 1 is a schematic diagram of a flavor inhalation device 30 for heating a flavor stick without combustion according to embodiment 1. Fig. 2 is a diagram showing a schematic internal structure of a flavor stick 1 according to embodiment 1. The flavor inhalation device 30 is an inhalation device used when inhaling the flavor stick 1, and the flavor stick 1 and the flavor inhalation device 30 constitute a non-combustion type flavor inhalation product.

[0024] 1 , the flavor inhalation device 30 includes a heating chamber 31, an induction heating type induction coil 32, a power supply unit 33 that supplies operating power to the induction coil 32 to operate it, and a control unit 34 that controls the power supplied to the induction coil 32. The heating chamber 31 is a hollow portion that can accommodate the flavor rod 2 of the flavor stick 1, and the flavor rod 2 can be inserted and removed through an insertion opening 31A. The heating chamber 31 is a roughly cylindrical hollow portion defined by a chamber side peripheral wall 31B (side peripheral portion) and a chamber bottom wall 31C that constitute part of the housing of the flavor inhalation device 30. One end of an air flow path 36 communicates with the chamber bottom wall 31C. The other end of the air flow path 36 communicates with an air intake port 37 formed in the housing of the flavor inhalation device 30.

[0025] The induction coil 32 is disposed on the chamber-side peripheral wall 31B of the heating chamber 31 and is an induction heating (IH) type IH heater for heating a susceptor (heating element) disposed within the flavor rod 2. The induction coil 32 is, for example, a spirally wound cylindrical coil, and generates a high-frequency alternating magnetic field within the heating chamber 31 when operating power is supplied from the power supply unit 33. The susceptor of the flavor rod 2 is a heating element that is magnetically permeable and conductive. When the susceptor is exposed to the high-frequency alternating magnetic field generated within the heating chamber 31 by the induction coil 32, eddy currents are induced within the susceptor by electromagnetic induction. As a result, Joule heat is generated in the susceptor, thereby inductively heating the susceptor. The form of the induction coil 32 is not particularly limited as long as it can generate a high-frequency alternating magnetic field capable of inductively heating the susceptor of the flavor rod 2 inserted within the heating chamber 31.

[0026] The flavor stick 1 includes a flavor rod 2 that is inserted into a heating chamber 31 of the flavor inhalation device 30 and heated by the external heater 32, and a mouthpiece portion 3 connected to the rear end of the flavor rod 2. In this embodiment, the flavor stick 1 has, for example, a cylindrical rod shape that extends in one direction, and the symbol CL in Fig. 2 indicates the central axis of the flavor stick 1. Note that the flavor rod 2 and the mouthpiece portion 3 are arranged coaxially, and therefore the central axis CL can also be said to be the central axis of the flavor rod 2 and the mouthpiece portion 3.

[0027] The cylindrical rod-shaped flavor rod 2 and the mouthpiece portion 3 are arranged coaxially and are connected together by being coaxially wound with tipping paper 8. Reference numeral 1a denotes a mouthpiece end 1a formed on the rear end side of the flavor stick 1, and reference numeral 1b denotes a front end of the flavor stick 1. The flavor stick 1 is inserted into a heating chamber 31 of the flavor inhalation device 30 from the front end 1b side.

[0028] The flavor rod 2 has a plurality of thin wound rods 21 and an outer wrapping paper 22 that bundles and winds up the plurality of thin wound rods 21. Fig. 3 is a view taken along arrow A in Fig. 2, and is a front view of the flavor stick 1 (flavor rod 2) viewed from the front end 1b. Each thin wound rod 21 constituting the flavor rod 2 includes an inner wrapping paper 23, a flavor source 24 containing an aerosol-generating substrate disposed inside the inner wrapping paper 23, and a susceptor 20. Each thin wound rod 21 has a central axis extending parallel to the central axis CL of the flavor stick 1 and extends the entire length of the flavor rod 2. In the configuration example shown in Fig. 3, the flavor rod 2 has three thin wound rods 21, but the number of thin wound rods 21 is not particularly limited as long as it is two or more.

[0029] 3, the susceptor 20 is configured as a flat metal plate having a rectangular cross section, and extends from the front end to the rear end of the thin wound rod 21 along the central axis CL. The material of the susceptor 20 can be, for example, any one of aluminum, iron, iron alloy, stainless steel, nickel, nickel alloy, or a combination of two or more of these. Although carbon, for example, can be used for the susceptor 20 other than metal, it is preferable that the susceptor 20 be a metal from the viewpoint of enabling good electromagnetic induction heating. The susceptor 20 has a heating element with a magnetic permeability of, for example, 1×10 －６ 1x10 or more －２ less than 1.2 × 10 －６ 1x10 or more －３ It may be made of less than 10 ...

[0030] In each thin wound rod 21 , a flavor source 24 containing an aerosol-generating base material is packed inside the inner wrapping paper 23 , and the susceptor 20 is disposed in a form embedded in the flavor source 24 .

[0031] In the example shown in FIG. 3 , the thin wound rod 21 has an elliptical cross section, and its minor axis is aligned along the radial direction of the flavor rod 2. More specifically, the minor axis of each thin wound rod 21 extends radially from the central axis CL of the flavor rod 2. The symbol BP in FIG. 3 indicates the adhesive portion where the outer surface 23A of the inner wrapping paper 23 of each thin wound rod 21 is adhered to the inner surface 22A of the outer wrapping paper 22. The outer surface 23A of the inner wrapping paper 23 is the surface opposite to the surface (inner surface) on which the flavor source 24 is wound. In the example shown in FIG. 3 , the susceptor 20 is aligned with the major axis of the thin wound rod 21, which has an elliptical cross section. However, the position, size, shape, etc. of the susceptor 20 are not particularly limited. The shape of each thin wound rod 21 may be a shape other than an ellipse.

[0032] The tobacco filler used as the flavor source 24 may be configured to include tobacco shreds. The material of the tobacco shreds contained in the tobacco filler is not particularly limited, and known materials such as lamina or ribs can be used. Alternatively, the tobacco shreds may be produced by grinding dried tobacco leaves to produce tobacco pulverized material, homogenizing the material, and processing it into a sheet (hereinafter simply referred to as a "homogenized sheet"), which is then shredded. There are several conventional methods for producing homogenized sheets, i.e., methods for grinding tobacco leaves and processing them into homogenized sheets. One method is to produce a paper-made sheet using a papermaking process (papermaking method). Another method is to produce a cast sheet by mixing ground tobacco leaves with an appropriate solvent such as water, thinly casting the mixture onto a metal plate or metal plate belt, and drying the mixture. A third method is to produce a rolled sheet by extruding a homogenized mixture of ground tobacco leaves with an appropriate solvent such as water into a sheet (rolling method).

[0033] Alternatively, the tobacco filler may be the above-described homogenizing sheet chopped into strands. Such tobacco strands may have a length approximately equal to the axial length of the thin winding rod 21, and may be packed inside the inner wrapping paper 23 with their longitudinal direction oriented along the axial direction of the thin winding rod 21. Of course, it is not necessary to align all of the tobacco strands contained in one thin winding rod 21 along the axial direction of the thin winding rod 21; only a portion of the tobacco strands (e.g., 50% or more of the total) may be aligned along the axial direction of the thin winding rod 21. Alternatively, the tobacco filler may be the above-described homogenizing sheet folded in a gathered shape.

[0034] Various types of tobacco can be used for the tobacco filler, including, for example, flue-cured, burley, oriental, native, other Nicotiana tabacum, Nicotiana rustica, and mixtures thereof.

[0035] The tobacco filler may also contain a flavoring. The type of flavoring contained in the tobacco filler is not particularly limited. Examples of fragrances include acetanisole, acetophenone, acetylpyrazine, 2-acetylthiazole, alfalfa extract, amyl alcohol, amyl butyrate, trans-anethole, star anise oil, apple juice, Peru balsam oil, beeswax absolute, benzaldehyde, benzoin resinoid, benzyl alcohol, benzyl benzoate, benzyl phenylacetate, benzyl propionate, 2,3-butanedione, 2-butanol, butyl butyrate, butyric acid, caramel, cardamom oil, carob absolute, β-carotene, carrot juice, L-carvone, β-caryophyllene, cassia bark oil, cedarwood oil, celery seed oil, chamomile oil, cinnamaldehyde, cinnamic acid, cinnamyl alcohol, cinnamyl cinnamate, citronella oil, DL-citronellol, and clary. Di-extract, cocoa, coffee, konjac oil, coriander oil, cumin aldehyde, davana oil, δ-decalactone, γ-decalactone, decanoic acid, dill herb oil, 3,4-dimethyl-1,2-cyclopentanedione, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, 3,7-dimethyl-6-octenoic acid, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, ethyl 2-methylbutyrate, ethyl acetate, ethyl butyrate, ethyl hexanoate, ethyl isovalerate, ethyl lactate, ethyl laurate, ethyl levulinate, ethyl maltol, ethyl octanoate, ethyl oleate, ethyl palmitate, ethyl phenylacetate, ethyl propionate, ethyl stearate, ethyl valerate, ethyl vanillin, ethyl vanillin glucoside, 2-ethyl-3,(5 or 6)-dimethylpyrazine, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, 2-ethyl-3-methylpyrazine, eucalyptol, fenugreek absolute, gene absolute, gentian root infusion, geraniol, geranyl acetate, grape juice, guaiacol, guava extract, gamma-heptalactone, gamma-hexalactone, hexanoic acid, cis-3-hexen-1-ol, hexyl acetate, hexyl alcohol, phenylhexyl acetate, honey, 4-hydroxy-3-pentenoic acid, lauryl methylpropional Ingredients: methicone, 4-hydroxy-4-(3-hydroxy-1-butenyl)-3,5,5-trimethyl-2-cyclohexen-1-one, 4-(para-hydroxyphenyl)-2-butanone, sodium 4-hydroxyundecanoate, immortelle absolute, beta-ionone, isoamyl acetate, isoamyl butyrate, isoamyl phenylacetate, isobutyl acetate, isobutyl phenylacetate, jasmine absolute, cola nut tincture, labdanum oil, lemon terpeneless oil, licorice extract, linalool, linalyl acetate, robertia jasmine Orris root oil, maltol, maple syrup, menthol, menthone, L-menthyl acetate, para-methoxybenzaldehyde, methyl 2-pyrrolyl ketone, methyl anthranilate, methyl phenylacetate, methyl salicylate, 4'-methylacetophenone, methylcyclopentenolone, 3-methylvaleric acid, mimosa absolute, honey, myristic acid, nerol, nerolidol, gamma-nonalactone, nutmeg oil, delta-octalactone, octanal, octanoic acid, orange flower oil, orange oil, orris root oil, palmitic acid, omega-pentadeca Calactone, peppermint oil, petitgrain Paraguay oil, phenethyl alcohol, phenethyl phenylacetate, phenylacetic acid, piperonal, plum extract, propenylguaethol, propyl acetate, 3-propylidenephthalide, prune juice, pyruvic acid, raisin extract, rose oil, rum, sage oil, sandalwood oil, spearmint oil, styrax absolute, marigold oil, tea distillate, α-terpineol, terpinyl acetate, 5,6,7,8-tetrahydroquinoxaline, 1,5,5,9-tetramethyl-13-oxacyclo(8.3.0.0(4.9))tridecane, 2,3,5,6-tetramethylpyrazine, thyme oil, tomato extract, 2-tridecanone, triethyl citrate, 4-(2,6,6-trimethyl-1-cyclohexenyl)2-buten-4-one, 2,6,6-trimethyl-2-cyclohexene-1,4-dione, 4-(2,6,6-trimethyl-1,3-cyclohexene) Examples of the flavoring agent include (2-buten-4-one), 2,3,5-trimethylpyrazine, γ-undecalactone, γ-valerolactone, vanilla extract, vanillin, veratraldehyde, violet leaf absolute, N-ethyl-p-menthane-3-carboxamide (WS-3), and ethyl-2-(p-menthane-3-carboxamide) acetate (WS-5), with menthol being particularly preferred. These flavoring agents may be used alone or in combination of two or more. Furthermore, the size of the tobacco shreds contained in the tobacco filler and the moisture content of the flavor source 24 are not particularly limited.

[0036] Furthermore, the flavor source 24 contained in each thinly wound rod 21 does not have to contain tobacco material. An example of such a flavor source 24 is a plant material that does not contain tobacco components. That is, each thinly wound rod 21 may contain one or more selected from the mesophyll, leaf veins, stems, roots, flowers, seeds, and pulp of a plant that does not contain tobacco components. Herbal materials can be suitably used as a flavor source as a plant material that does not contain tobacco components. Examples of herbal materials include allspice, black pepper, Ezo shiriko, calamus root, catnip, catuaba, cayenne pepper, chaga, chervil, cinnamon, ginseng, St. John's wort, green tea, black tea, black cohosh, cayenne, chamomile, clove, cocoa, honeybush, echinacea, feverfew, ginger, goldenseal, lavender, licorice, marjoram, milk thistle, and mint. Examples include mentha (menth), oolong tea, oregano, pennyroyal, peppermint, red clover, rooibos (red or green), rose hips, rosemary, sage, clary sage, savory, spearmint, gotu kola, thyme, turmeric, valerian, wintergreen, yellow dock, yerba mate, yerba santa, bacopa monniera, ashwagandha, chili pepper, ground cherry, and milk thistle.

[0037] Of course, the flavor source of the thin wound rod 21 may also include a mixture of tobacco material and herbal material as described above.

[0038] The aerosol-generating substrate is a substance that generates an aerosol when the volatile substance released upon evaporation by heating with the heater of the flavor inhalation device 30 is cooled. The aerosol-generating substrate is, for example, a liquid. The type of aerosol-generating substrate is not particularly limited, and extracts from various natural products and / or their constituent components can be selected depending on the application. Examples of the aerosol-generating substrate include glycerin, propylene glycol, triacetin, 1,3-butanediol, and mixtures thereof.

[0039] Next, the mouthpiece section 3 will be described. The mouthpiece section 3 has, from the front end side, a leak suppression section 4, a cooling section 5, and a filter section 6. The leak suppression section 4, cooling section 5, and filter section 6 in the mouthpiece section 3 are aligned coaxially and are wound up together by a wrapping paper 7. However, it is also possible to have the flavor rod 2, leak suppression section 4, cooling section 5, and filter section 6 wound up together by a tipping paper 8 without using the wrapping paper 7.

[0040] FIG. 4 is a perspective view of the leak suppression unit 4 according to the first embodiment. The leak suppression unit 4 is located immediately rearward of the flavor rod 2 and is in contact with the rear end of the flavor rod 2. The reference symbol CL2 denotes the central axis of the leak suppression unit 4. The leak suppression unit 4 is a perforated columnar body with a plurality of through-holes formed as aerosol flow paths 41A to 41C along the central axis CL2. The cross-sections of the aerosol flow paths 41A to 41C are, for example, congruent with the cross-sectional area of ​​each thin-wound rod 21 in the flavor rod 2, and the front ends of the aerosol flow paths 41A to 41C are positioned directly opposite the rear ends of each thin-wound rod 21. In other words, the thin-wound rod 21 and the aerosol flow paths 41A to 41C are connected along the central axis CL of the flavor stick 1. This allows the aerosol generated in each thin-wound rod 21 of the flavor rod 2 to flow individually through each of the aerosol flow paths 41A to 41C arranged downstream.

[0041] Here, a gap may be formed along the central axis CL2 to some extent between the outer wrapping paper 22 of the flavor rod 2 and the inner wrapping paper 23 of each thin wound rod 21. In the example shown in Fig. 3, a central gap 25 is formed at the center of a cross section of the flavor rod 2 surrounded by three thin wound rods 21. In Fig. 3, the cross section of the central gap 25 is illustrated as having a shape similar to a triangle, but the shape and size of the central gap 25 vary depending on the number, size, shape, and arrangement of the thin wound rods 21 included in the flavor rod 2, and further, depending on the arrangement of the thin wound rods 21, the central gap 25 may not be formed.

[0042] 3, an outer circumferential gap 26 is formed near the outer circumferential side of the cross section of the flavor rod 2. The outer circumferential gap 26 is a gap formed in the outer circumferential region inside the outer wrapping paper 22 and close to the outer wrapping paper 22 in the cross section of the flavor rod 2. In the example shown in FIG. 3, the outer circumferential gap 26 is formed as a gap formed between adjacent thin wound rods 21 in the circumferential direction of the flavor rod 2, and is formed at a location where the long axes of adjacent thin wound rods 21 in the circumferential direction of the flavor rod 2 intersect. Note that the shape and size of the outer circumferential gap 26 vary depending on the number, size, shape, and arrangement of the thin wound rods 21 included in the flavor rod 2, and in some cases the outer circumferential gap 26 is not formed depending on the arrangement of the thin wound rods 21.

[0043] The central gap 25 and the outer peripheral gap 26 as described above extend from the front end 1b of the flavor rod 2 to the rear end thereof along the central axis CL.

[0044] When the flavor stick 1 is inhaled, air is taken into the flavor rod 2 from the front end 1b and distributed into each thin-wound rod 21. If the air taken in from the front end 1b of the flavor rod 2 passes through the central gap 25 and the outer peripheral gap 26, the air will leak into the mouthpiece 3 without passing through the flavor source 24. Therefore, in this embodiment, the leak suppression unit 4 is disposed after the flavor rod 2 in order to reduce or suppress air leakage through the outer peripheral gap 26 of the flavor rod 2.

[0045] Reference numeral 42 in FIG. 4 denotes a blocking surface (blocking portion) formed at the front end of the leak suppression unit 4. The leak suppression unit 4 blocks the rear ends of the central gap 25 and the outer peripheral gap 26 by arranging the blocking surface 42 (blocking portion) opposite the central gap 25 and the outer peripheral gap 26 of the flavor rod 2. In the configuration example shown in FIG. 4 , the blocking surface 42 includes a central blocking portion 42A and an outer peripheral blocking portion 42B. The central blocking portion 42A is arranged opposite the above-mentioned central gap 25, thereby blocking the rear end of the central gap 25. Furthermore, the outer peripheral blocking portion 42B is arranged opposite the above-mentioned outer peripheral gap 26, thereby blocking the outer peripheral gap 26. As a result, when the flavor stick 1 is sucked, air taken into the flavor rod 2 from the front end 1b can be prevented from leaking downstream through the central gap 25 and the outer peripheral gap 26. This allows the air taken in from the front end 1b when the flavor stick 1 is inhaled to be efficiently distributed to the flavor source 24 of each thin-wound rod 21, thereby contributing to the generation of an aerosol. The leak suppression unit 4 also functions as a spacer for separating the cooling unit 5 from the flavor rod 2.

[0046] The leak suppression portion 4 can be formed from various materials. For example, the leak suppression portion 4 may be a hollow cellulose acetate tube. In other words, the leak suppression portion 4 may be a cylindrical cellulose acetate fiber bundle with a center hole formed through the center of the cross section. However, the material of the leak suppression portion 4 is not particularly limited. The material constituting the leak suppression portion 4 does not need to be completely airtight; it is sufficient that the airflow resistance of the closed surface 42 of the leak suppression portion 4 when the internal heater 32 is inserted into the heater insertion hole 25 is higher than the airflow resistance of the flavor source 24 of each thin-wound rod 21. Because air flows through areas with relatively low airflow resistance, the leak suppression portion 4 functions effectively when configured as described above.

[0047] The cooling section 5 is located immediately downstream of the leak suppression section 4 and is disposed in contact with the rear end of the leak suppression section 4. When the flavor stick 1 is inhaled, the volatile substances released from the flavor rod 2 (flavor source 24) flow downstream along the cooling section 5. The volatile substances released from the flavor rod 2 (flavor source 24) are cooled in the cooling section 5, thereby promoting the generation of aerosol. In the embodiment shown in FIG. 2 , the cooling section 5 is formed by a hollow cardboard tube having an air vent 5A that can introduce external air. However, the cooling section 5 does not necessarily have to have an air vent 5A. Alternatively, a cooling-promoting material such as a polylactic acid sheet may be disposed inside the cardboard tube forming the cooling section 5, so that the cooling of the volatile substances released from the flavor source 24 is promoted by the cooling-promoting material. The cooling section 5 may also have a heat-absorbing agent disposed so as not to interfere with the flow of the volatile substances and aerosol. For example, the cooling section 5 may include a filter material in which a large number of flow paths (through holes) are formed along the longitudinal direction (axial direction) of the mouthpiece section 3 .

[0048] The filter unit 6 is a segment located at the rear end of the mouthpiece unit 3, i.e., on the mouthpiece end 1a side. The filter unit 6 may be located immediately downstream of the cooling unit 5 and may be disposed in contact with the rear end of the cooling unit 5. In the embodiment shown in FIG. 2, the filter unit 6 may include, for example, a filter material that captures specific components contained in the aerosol. The type of filter material forming the filter unit 6 is not particularly limited. For example, the filter unit 6 may include a filter material formed from cellulose acetate fibers formed into a cylindrical shape. The filter unit 6 may also be a center-hole filter in which a center hole is formed along the axial direction of the cellulose acetate fibers formed into a cylindrical shape. The filter unit 6 may also be a paper filter filled with cellulose fibers, or a paper tube without a filter material. The filter unit 6 may also be formed by selectively combining a solid filter material with a filter material, a center-hole filter, a paper filter, and a paper tube without a filter material.

[0049] Next, a method for manufacturing the flavor stick 1 according to this embodiment will be described. The method for manufacturing the flavor stick 1 includes the steps of bundling a plurality of thin rods, each of which is formed by winding a flavor source containing an aerosol-generating substrate and a susceptor around an inner winding paper and integrally winding the rods around an outer winding paper to form a flavor rod, and connecting the bundling a plurality of thin rods in series with the flavor rods and winding the bundling a plurality of thin rods together around a tipping paper. Here, an embodiment in which the step of forming the flavor rod includes a long thin wound rod forming step of winding a plurality of long thin wound rods in the longitudinal direction continuously around a long sheet-like thin winding paper to form a plurality of long thin wound rods arranged side by side in the conveyance direction of a winding machine, a long flavor rod forming step of merging the plurality of long thin wound rods and winding them together around a long outer winding paper to form a long flavor rod, and a cutting step of cutting the long flavor rods to a predetermined length will be described with reference to FIGS. 5 to 9 .

[0050] Figure 5 is a diagram showing the manufacturing procedure for the flavor stick 1 according to embodiment 1. Figure 6 is a diagram illustrating sections of a winding machine that manufactures the flavor rod 2 according to embodiment 1. Figures 7 to 9 are diagrams illustrating the process of manufacturing the flavor rod 2 according to embodiment 1. The following describes an example in which a flavor rod 2 having three thin wound rods 21 is manufactured, as described in Figure 3. The flavor rod 2 can be manufactured using a known winding machine, such as that disclosed in Japanese Patent Application Laid-Open No. 7-184625.

[0051] First, in the thin roll-forming section 101 of the winding machine, the flavor source 24 and the long, strip-shaped susceptor (metal strip) 20P are continuously wound up in the longitudinal direction into a circular cylindrical shape using a long, sheet-shaped thin roll paper 23P, thereby forming long, thin rolled rods 21P1 to 21P3 having a cylindrical cross section (long, thin roll-forming step). Each of the long, thin rolled rods 21P1 to 21P3 has a long shape, and is finally cut to a predetermined length to form each thin rolled rod 21.

[0052] 7 shows the long thin wound rods 21P1 to 21P3 formed in the thin wound rod forming section 101. The thin wound rod forming section 101 includes three parallel winding lines L1 to L3 that wind up the long thin wound rods 21P1 to 21P3 in parallel, and the long thin wound rods 21P1 to 21P3 are wound up in a parallel state while running parallel to each other on the lines.

[0053] The thin roll forming section 101 has a material supply unit 101A for each of the winding lines L1 to L3 and a forming unit 101B located downstream thereof. The material source supply unit 101A for each of the winding lines L1 to L3 continuously supplies a flavor source 24 and a long strip of susceptor 20P onto a long strip of inner roll paper 23P transported along a transport path. The type of flavor source 24 supplied from the material source supply unit 101A onto the long strip of inner roll paper 23P may be different or the same for each of the winding lines L1 to L3. In the forming unit 101B for each of the winding lines L1 to L3, the long strip of inner roll paper 23P after the flavor source 24 and the long strip of susceptor 20P have been supplied is gradually squeezed from the outer surface side, thereby winding the long strip of inner roll paper 23P into a cylindrical shape.

[0054] The forming unit 101B forms the long inner roll 23P into a cylindrical shape by passing it through a guide member having a cylindrical inner wall surface, while winding up the flavor source 24 and the long strip-shaped susceptor 20P. This type of guide member is well known, and for example, the tongs disclosed in Japanese Patent Application Laid-Open No. 7-184625 can be used. For example, the cylindrical inner wall surface of the guide member gradually narrows in diameter toward the downstream side of the conveying path, and the long inner roll 23P is guided by the cylindrical inner wall surface as it passes through the inside of the guide member. As a result, the cross-sectional shape of the long inner roll 23P passes through a U-shape and then is formed into a cylindrical shape. Note that, during the process of forming the long inner roll 23P into a cylindrical shape, the flavor source 24 arranged inside the long inner roll 23P is appropriately compressed by the cylindrical inner wall surface. In this manner, the long inner wrapping paper 23P is formed into a cylindrical shape, and the widthwise ends of the long inner wrapping paper 23P are adhered together in an overlapping state, resulting in long, cylindrical, thin wound rods 21P1 to 21P3 as shown in FIG.

[0055] Next, in the thick winding forming section 102 of the winding machine, the multiple long thin wound rods 21P1 to 21P3 transported along the conveying path are joined together and wound up together using a long outer winding paper 22P to form a long flavor rod 2P having a cylindrical cross section (long flavor rod forming process).

[0056] Figure 8 shows a state in which a plurality of long thin wound rods 21P1 to 21P3 are placed in a bale-like manner on a long, strip-shaped long outer roll 22P being transported on a transport path in the thick roll forming section 102. In the thick roll forming section 102, the long thin wound rods 21P1 to 21P3 are aligned on the long outer roll 22P as shown in Figure 8, and the long outer roll 22P is gradually formed into a cylindrical shape, and the widthwise ends of the long outer roll 22P are overlapped and bonded together. As a result, a long flavor rod 2P having a long, cylindrical cross section is obtained, as shown in Figure 9.

[0057] Note that when the long flavor rod 2P is formed into a cylindrical cross section in the thick roll forming section 102, a guide member such as that described above for the forming section 101B (for example, the tongs disclosed in Japanese Patent Application Laid-Open No. 7-184625) can be used. During the process of forming the long outer roll 22P into a cylindrical shape by the guide member, the long thin wound rods 21P1 to 21P3 located inside the long outer roll 22P are appropriately compressed by the inner wall surface of the cylindrical guide of the guide member. As a result, the cross sections of the long thin wound rods 21P1 to 21P3, which initially have a circular shape (approximately a perfect circle), can be deformed into an elliptical shape. Note that the diameters (before compression) of the long thin wound rods 21P1 to 21P3 may be the same or different. In the former case, for example, if the diameter of the flavor rod is 7 mm, the diameter (before compression) of each of the long thin wound rods 21P1 to 21P3 may be set to about 3.5 mm to 4 mm.

[0058] Furthermore, in the long flavor rod forming process, glue (referred to as "rail glue" in the art) is applied linearly along the longitudinal direction of the long outer wrapper 22P to the inner surface of the long outer wrapper 22P, which bundles the multiple long thin wrapper rods 21P1 to 21P3, to bond the long inner wrapper 23P and the long outer wrapper 22P corresponding to each of the long thin wrapper rods 21P1 to 21P3. The long thin wrapper 22P is then wound around the long outer wrapper 22P. This allows the long thin rods 21P1 to 21P3 to be bonded to the long outer wrapper 22P. The bonding locations of each of the long thin wrapper rods 21P1 to 21P3 to the long outer wrapper 22P correspond to the bonding portions BP described above.

[0059] As described above, by compressing each of the long, thin wound rods 21P1 to 21P3 from the outside and winding them together with the long outer winding paper 22P, a long flavor rod 2P is obtained, which has multiple long, thin wound rods 21P1 to 21P3 with elliptical cross sections inside the long outer winding paper 22P. Note that in the long flavor rod forming process described above, the long, thin wound rods 21P1 to 21P3 are wound with the long outer winding paper 22P while being in close contact with each other, thereby preventing the formation of a central gap 25 at the center of the cross section of the long flavor rod 2P, or by reducing the cross-sectional area of ​​the central gap 25.

[0060] Next, in the cutting section 103 of the winding machine, the long flavor rod 2P being conveyed in the conveying direction is cut sequentially to a predetermined length (e.g., the length of one flavor rod) (cutting process). As a result, flavor rods 2 of a predetermined length are obtained. After the long flavor rod 2P is cut to the predetermined length, the cross-sectional shape of the flavor rod 2 may be inspected, and feedback control may be performed to adjust the position of the thin wound rod 21 in the cross section, the amount of flavor source 24 filled, etc.

[0061] The flavor stick 1 is formed by preparing a mouthpiece 3 separately and winding the flavor rod 2 and the mouthpiece 3 together via the tipping paper 8 (connecting step), thereby obtaining the flavor stick 1 shown in FIG.

[0062] Next, a manufacturing method (second manufacturing method) different from the manufacturing method described with reference to FIGS. 5 to 9 (hereinafter referred to as the "first manufacturing method") will be described. FIGS. 10 to 15 are diagrams illustrating the second manufacturing method for flavor sticks 1. The second manufacturing method for flavor sticks 1 includes a flavor rod forming step and a connecting step, and the flavor rod forming step further includes a long flavor rod forming step and a cutting step. The flavor rod forming step according to the second manufacturing method can be achieved, for example, by repurposing an existing dual filter winding machine. FIG. 10 is a diagram illustrating the first half of the long flavor rod forming step according to the second manufacturing method. Reference numeral 110 in FIG. 10 denotes a conveyor that transports various materials for manufacturing flavor sticks 1 in the direction of the outline arrow (transport direction) in the figure. As shown in FIG. 10, a long outer wrapping paper 22P is transported on the conveyor 110. FIG. 11 is a diagram illustrating the cross-sectional shape of the conveyor 110 perpendicular to the transport direction. The conveyor 110 has a concave groove 110A along the conveying direction, and conveys the long outer web 22P and other materials in a state where they are received in the groove 110A. For example, a suction hole that applies suction pressure to the long outer web 22P is formed in the bottom of the groove 110A of the conveyor 110, and the long outer web 22P is conveyed in a state where it is deformed along the wall surface of the groove 110A.

[0063] In the second manufacturing method, various components for constructing the intermediate assembly MA of the flavor stick 1 are supplied onto the long outer paper roll 22P transported by the conveyor 110 of the winder. Reference numeral 111 denotes a leak suppression component supply drum that supplies the double-length leak suppression member 4W onto the long outer paper roll 22P along the transport path. The double-length leak suppression member 4W is separated into two leak suppression sections 4 by being bisected at the center of its length using a cutting knife. In other words, the double-length leak suppression member 4W is a member whose length is twice that of the normal leak suppression section 4 (the length of the leak suppression section 4 in its final form when incorporated into the flavor stick 1). The leak suppression section 4 corresponds to a "first component" that constitutes part of the mouthpiece section 3. The first component may be a component disposed at the front end of the mouthpiece section 3. The double-length leak suppression member 4W, which is twice the length of the leak suppression section 4 (first component), corresponds to a "double-length first component."

[0064] Reference numerals 112 to 114 denote first to third thin-wound rod supply drums that supply the double-length thin-wound rods 21W1 to 21W3 onto the long outer wrapper 22P transported by the conveyor 110. The double-length thin-wound rods 21W1 to 21W3 are separated into two thin-wound rods 21 by dividing them in half at the center of their length using a cutting knife. In other words, the double-length thin-wound rods 21W1 to 21W3 are thin-wound rods 21 that are twice as long as normal thin-wound rods 21 (the length of the thin-wound rod 21 in its final form before being incorporated into the flavor stick 1). In other words, the double-length thin-wound rods 21W1 to 21W3 are substantially equivalent to thin-wound rods in which the flavor source 24 and susceptor 20 are wound around an inner wrapper 23 that is twice as long as normal.

[0065] As shown in FIG. 10 , the leak prevention component supply drum 111 and the first to third thin rod supply drums 112-114 are arranged in this order from the upstream side of the conveyor 110 (first position P1 to fourth position P4). The leak prevention component supply drum 111 and the first to third thin rod supply drums 112-114 are located, for example, above the conveyor 110, with the rotation axes of each drum perpendicular to the conveyor 110's conveyance direction. The leak prevention component supply drum 111 and the first to third thin rod supply drums 112-114 rotate while sucking the components to be supplied onto the long outer web 22P being transported by the conveyor 110 into the drum, and sequentially supply the components to be supplied onto the long outer web 22P at predetermined timings. Various materials are sequentially supplied to each of the supply drums 111-114 via hoppers, intermediate drums, or the like (not shown).

[0066] 10 , the leak prevention component supply drum 111, located at the first position P1, supplies the double-length leak prevention members 4W onto the long outer web 22P at regular intervals. The intervals between the double-length leak prevention members 4W supplied onto the long outer web 22P are approximately equal to the length of the double-length thin wound rods 21W1-21W3, forming rod mounting spaces S1 for mounting the double-length thin wound rods 21W1-21W3. The first to third thin wound rod supply drums 112-114, located at the second to fourth positions P2-P4, sequentially supply the double-length thin wound rods 21W1-21W3 to the rod mounting spaces S1 formed between the double-length leak prevention members 4W.

[0067] 12 is a diagram illustrating how the leak prevention component supply drum 111 and the thin-wound rod supply drums 112-114 supply various components at the first position P1 to the fourth position P4. As described above, the double-length leak prevention member 4W and the double-length thin-wound rods 21W1-21W3 are sequentially supplied onto the long outer paper roll 22P being transported by the conveyor 110. At the fourth position P4, the double-length thin-wound rod 21W3 is supplied to the rod mounting space S1, whereby the three double-length thin-wound rods 21W1-21W3 are bundled together and arranged in series with the double-length leak prevention member 4W on the long outer paper roll 22P (see FIGS. 10 and 12 ). The term "bundled" here refers to the fact that the multiple double-length thin-wound rods 21W1-21W3 are arranged in parallel and close to each other.

[0068] 13 is a diagram illustrating the second half of the long flavor rod forming process according to the second production method. In the second half of the long flavor rod forming process, the double-length leak suppressing member 4W (double-length first component) and the bundle of double-length thin wound rods 21W1 to 21W3 (double-length thin wound rods) (indicated by the reference symbol 21W in the figure) arranged in series therewith are wound together with the long outer wrapping paper 22P. As a result, a long, columnar flavor rod 2P' is formed in which the bundle of double-length thin wound rods 21W1 to 21W3 and the double-length leak suppressing member 4W are alternately arranged in the longitudinal direction and wound together with the long outer wrapping paper 22P. Of the long flavor rod 2P', the section where the bundles of double-length thin-wound rods 21W1 to 21W3 are arranged is called the "thin-wound rod section ST1," and the section where the double-length leak suppression member 4W is arranged is called the "leak component section ST2."

[0069] The bundle of double-length thin wound rods 21W1 to 21W3 and the double-length leak suppressing member 4W may be wound using the long outer wrapping paper 22P, as in the long flavor rod forming step according to the first manufacturing method, using known tongs (guide members) described in Japanese Patent Application Laid-Open No. 7-184625. This allows the double-length thin wound rods 21W1 to 21W3 to be wound by the long outer wrapping paper 22P while being compressed from the outside. As a result, a rod-shaped long flavor rod 2P' having an elliptical cross section is obtained from each of the double-length thin wound rods 21W1 to 21W3 in the thin wound rod section ST1.

[0070] Next, the cutting process according to the second manufacturing method will be described. The conveyor 110 is not shown in FIG. 13 . Reference numeral 115 in FIG. 13 denotes a cutting knife of the winding machine. The cutting knife 115 cuts the long flavor rod 2P' at the longitudinal center of the double-length leak suppression member 4W and at the longitudinal center of each of the double-length thin-wound rods 21W1 to 21W3. In other words, in the cutting process, the long flavor rod 2P' is cut at the respective centers of the thin-wound rod section ST1 and the leak component section ST2. As described above, each of the double-length thin-wound rods 21W1 to 21W3 is cut at its longitudinal center, thereby separating it into two thin-wound rods 21. Furthermore, the double-length leak suppression member 4W is cut at its longitudinal center, thereby separating it into two leak suppression units 4. Through the above-described cutting process, an intermediate assembly MA (see FIG. 14 ) can be formed in which the leak suppression unit 4 is connected to the rear end of the flavor rod 2, which is a bundle of multiple thin wound rods 21. In the above example, a single cutting knife 115 is used to cut the long flavor rod 2P′ in the cutting process. However, multiple cutting knives 115 may be used to cut the long flavor rod 2P′. For example, a first cutting knife and a second cutting knife may be disposed at different positions along the conveying direction of the conveyor 110, and the first cutting knife may be used to cut the thin wound rod section ST1, and the second cutting knife may be used to cut the leak component section ST2. Furthermore, either the first cutting knife or the second cutting knife may be disposed upstream in the conveying direction of the conveyor 110.

[0071] FIG. 14 shows an intermediate assembly MA formed in the process of forming a flavor rod, as well as a separately prepared cooling section 5, filter section 6, and tipping paper 8. In FIG. 14, the leak suppression section 4, cooling section 5, filter section 6, etc. are simplified. Here, the cooling section 5 and filter section 6 correspond to the "second component" constituting a part of the mouthpiece section 3. The cooling section 5 and filter section 6, which correspond to the second component, can also be considered to be the remaining components constituting the mouthpiece section 3, excluding the leak suppression section 4, which corresponds to the first component. The second manufacturing method for the flavor stick 1 includes a connecting step. In the connecting step of the second manufacturing method, one or more second components constituting a part of the mouthpiece section 3 are arranged in series with the leak suppression section 4, which corresponds to the first component in the intermediate assembly MA, and the intermediate assembly MA and one or more second components are wound together with tipping paper 8. In this example, the cooling section 5 and filter section 6 each correspond to the second component. Therefore, as shown in Figure 14, the cooling section 5 and filter section 6 are arranged in series in this order at the rear end of the leak suppression section 4 of the intermediate assembly MA, and then the intermediate assembly MA, cooling section 5, and filter section 6 are wound up with tipping paper 8 to connect them together. As a result, the flavor stick 1 is completed as shown in Figure 15. Note that the internal structures of the leak suppression section 4, cooling section 5, and filter section 6 are not shown in Figure 15.

[0072] In the flavor stick 1 configured as described above, the flavor rod 2 is inserted into the heating chamber 31 of the flavor inhalation device 30, and the induction coil 32 is activated to heat the flavor source 24 of each thin wound rod 21.

[0073] The flavor inhalation device 30 may start the heating operation when triggered by a start-up operation of an operation switch or the like arranged on the housing. The flavor inhalation device 30 may also start the heating operation when triggered by detecting that a flavor stick 1 (flavor rod 2) has been inserted into the heating chamber 31. For example, the control unit 34 may include a sensor that detects that a flavor stick 1 (flavor rod 2) has been inserted into the heating chamber 31, and start the heating operation when this sensor detects the insertion of the flavor stick 1 (flavor rod 2).

[0074] The control unit 34 receives a request to start the heating operation, triggered, for example, by the operation of an operation switch or by detecting that a flavor stick 1 has been inserted into the heating chamber 31, and causes the power supply unit 33 to supply operating power to the induction coil 32. The battery unit 33 may, for example, output a DC current. The flavor inhalation device 30 may include a DC / AC inverter, and supply a high-frequency AC current converted from the DC current output by the power supply unit 33 to the induction coil 32. For example, the flavor inhalation device 30 may include a resonance capacitor, and may be configured to resonate with the capacitor and the induction coil 32 to supply an AC current. In this case, the frequency (resonance frequency) f of the AC current may be ０ is calculated by the capacitance C of the resonance capacitor and the inductance L of the induction coil 32. ０ = 1 / (2π√(LC)) As a result, the induction coil 32 generates a fluctuating electromagnetic field (alternating magnetic field) of the predetermined frequency.

[0075] In addition, the control unit 34 may be equipped with a temperature sensor that detects the temperature inside the heating chamber 31 or the temperature of the flavor rod portion 2, and may adjust the amount of current supplied from the power supply unit 33 to the induction coil 32 based on the temperature detected by the temperature sensor.

[0076] When the induction coil 32 is activated with the flavor rod 2 inserted in the heating chamber 31 of the flavor inhalation device 30, the induction coil 32 generates a high-frequency alternating magnetic field within the heating chamber 31. As a result, the susceptors 20 of the thin-wound rods 21 of the flavor rod 2 positioned within the heating chamber 31 are exposed to the magnetic field, and eddy currents are induced within the susceptors 20 by electromagnetic induction. Joule heat is then generated, causing the susceptors 20 to be inductively heated, generating heat. This heat is then transferred to the flavor source 24, heating it. As a result, the aerosol-generating base material contained in the flavor source 24 volatilizes and flavor components are released from the flavor source 24, generating an aerosol containing the flavor components. The aerosol containing the flavor components flows through each thin-wound rod 21 toward the mouthpiece 3 (downstream) and flows into the mouthpiece 3 from the rear end of each thin-wound rod 21. The aerosol containing the flavor components then passes sequentially through the aerosol flow paths 41A to 41C of the leak suppression section 4 located at the front end of the mouthpiece section 3, the cooling section 5, and the filter section 6, and is finally inhaled into the user's mouth from the mouthpiece end 1a.

[0077] The flavor rod 2 according to this embodiment has a configuration in which a plurality of thin wound rods 21, each having a flavor source 24 wound around an inner winding paper 23, are further bundled together by an outer winding paper 22. That is, in the flavor rod 2 according to this embodiment, the flavor source 24 of each thin wound rod 21 is individually wound around the inner winding paper 23. This ensures a sufficient contact area between the flavor source 24 of the flavor rod 2 and the winding paper (inner winding paper 23) that winds it up. This prevents the flavor source 24 of each thin wound rod 21 and the susceptor 20 embedded in the flavor source 24 from falling off (spilling off) from the front end 1b.

[0078] Furthermore, in the flavor rod 2 of this embodiment, the inner wrapping paper 23 of each thin wound rod 21 is adhered to the outer wrapping paper 22 at the adhesive portion BP. Therefore, even if insertion resistance occurs due to friction between the chamber-side peripheral wall 31B of the heating chamber 31 and the outer wrapping paper 22 when the flavor rod 2 is inserted (attached) into the heating chamber 31, the thin wound rods 21 positioned inside the outer wrapping paper 22 are unlikely to be displaced and pushed toward the mouthpiece section 3 (rear end). Furthermore, each thin wound rod 21 in the flavor rod 2 has an elliptical cross section, and its minor axis direction is arranged along the radial direction of the flavor rod 2. This makes it easier to arrange the major axis of each thin wound rod 21 along the circumferential direction of the flavor rod 2, making it possible to reduce the area of ​​the outer peripheral gap 26.

[0079] The flavor stick 1 also has a leak suppression section 4 disposed at the front end of the mouthpiece section 3. The leak suppression section 4 includes aerosol flow paths 41A-41C extending in the axial direction, through which the aerosol generated in the multiple thinly wound rods 21 flows, and a central blocking section 42A and an outer circumferential blocking section 42B disposed opposite the central gap 25 and the outer circumferential gap 26 of the flavor rod 2. This prevents air taken into the flavor rod 2 from the front end 1b when the flavor stick 1 is inhaled from leaking downstream through the central gap 25 and the outer circumferential gap 26. The aerosol flow paths of the leak suppression section 4 are not particularly limited in terms of their position, size, number, and other aspects, as long as they allow the aerosol flowing from each thinly wound rod 21 to flow downstream. Furthermore, the leak suppression section 4 may be omitted as long as air leakage through the central gap 25 and the outer circumferential gap 26 is acceptable.

[0080] FIG. 16 is a diagram illustrating a modified example of the leak suppression unit 4 according to the first embodiment. FIG. 16 shows a cross section of the leak suppression unit 4 according to the modified example. The dashed lines in the figure indicate the cross-sectional outline of each thin wound rod 21, i.e., the position of the outer surface 23A of the inner paper wrapper 23. In the modified example shown in FIG. 16(a), aerosol flow paths 41A to 41C are disposed opposite the rear ends of each thin wound rod 21. As shown in FIG. 16(a), the cross-sectional areas of the aerosol flow paths 41A to 41C are smaller than the cross-sectional area of ​​each thin wound rod 21. The rear ends of each thin wound rod 21 are disposed across the corresponding aerosol flow paths 41A to 41C and the blocking surface 42 (center blocking portion 42A, outer peripheral blocking portion 42B) of the leak suppression unit 4.

[0081] That is, in the above configuration, a portion of the rear end of each thinly wound rod 21 faces the opposing aerosol flow paths 41A to 41C, while a portion of the rear end abuts against the blocking surface 42 (the central blocking portion 42A and the outer peripheral blocking portion 42B), thereby being supported from behind. As a result, the region of the blocking surface 42 (the central blocking portion 42A and the outer peripheral blocking portion 42B) of the leak suppression unit 4 that faces the rear end of each thinly wound rod 21 (the region that abuts the rear end) is configured to function as a stopper for each thinly wound rod 21 when inserting the flavor rod 2 into the heating chamber 31. This makes it possible to prevent each thinly wound rod 21 located inside the outer wrapping paper 22 from being pushed toward the mouthpiece unit 3 (rear end) even if insertion resistance occurs due to friction between the chamber-side peripheral wall 31B of the heating chamber 31 and the outer wrapping paper 22 when inserting (attaching) the flavor rod 2 into the heating chamber 31. In this way, when the blocking surface 42 of the leak suppression section 4 is also made to function as a slip prevention section (support section) that suppresses positional shifting by partially supporting the rear end of each thin winding rod 21, it is possible to omit gluing the inner winding paper 23 of each thin winding rod 21 to the outer winding paper 22.

[0082] Next, in the modified example shown in (b), a single aerosol flow path 41 is arranged at the center of the cross section of the leak suppression unit 4, straddling the rear ends of each thinly wound rod 21. In other words, the single aerosol flow path 41 is arranged partially opposite the rear ends of each thinly wound rod 21. In the example shown in (b), the aerosol flow path 41 is arranged opposite the rear end of the central gap 25 in the flavor rod 2, but the embodiment shown in (b) can be adopted as long as air leakage through the central gap 25 is allowed.

[0083] Furthermore, the diameter of the flavor rod 2 according to this embodiment may be specified so that it is compressed by the chamber-side peripheral wall 31B during insertion into the heating chamber 31. For example, the cross section of the heating chamber 31 (a cross section perpendicular to the insertion / removal direction of the flavor rod 2) may be smaller than the diameter of the flavor rod 2. By doing so, during insertion of the flavor rod 2 into the heating chamber 31, the flavor rod 2 is compressed from the outer periphery by the chamber-side peripheral wall 31B, crushing the central gap 25 and the outer periphery gap 26 or reducing their cross-sectional areas. This makes it even easier to suppress air leakage through the central gap 25 and the outer periphery gap 26 during inhalation of the flavor stick 1.

[0084] The multiple thin rods 21 included in the flavor rod 2 may contain the same type of flavor source 24, or different types of flavor sources 24. In the latter case, for example, the first thin rod 21 included in the flavor rod 2 may have the flavor source 24 in the form of a uniformly gathered sheet packed inside the inner wrapping paper 23. For example, the second thin rod 21 may have the flavor source 24 in the form of shredded tobacco packed inside the inner wrapping paper 23. For example, the third thin rod 21 may have the flavor source 24 packed inside the inner wrapping paper 23 as a plant material (e.g., herb material) that does not contain tobacco components. While these combinations are of course just examples, by using different types of flavor sources 24 in at least one thin rod 21 and the other thin rods 21 among the multiple thin rods 21 included in the flavor rod 2, the degree of freedom in designing the flavor flavor is increased, making it easier to achieve a richer flavor flavor.

[0085] Furthermore, when the types of flavor sources 24 contained in the plurality of thinly wound rods 21 in the flavor rod 2 are different as described above, the cross-sectional areas of the thinly wound rods 21 may be different from each other. This makes it possible to easily control the blending amount of the flavor source 24 depending on the type of flavor source 24.

[0086] Here, each thinly wound rod 21 of the flavor rod 2 is covered by an inner wrapping paper 23 on the outer periphery of the flavor source 24. Therefore, the aerosol containing flavor components released from the flavor source 24 of each thinly wound rod 21 is introduced into the mouthpiece 3 without essentially mixing with each other. This can be expected to have the effect of further enhancing the flavors of the flavor components contained in the aerosol released from each of the different flavor sources 24, when multiple thinly wound rods 21 contain different types of flavor sources 24. From this perspective, the mouthpiece 3 may have a flow path structure that individually guides the aerosol flowing from each of the multiple thinly wound rods 21 to the mouthpiece end 1a. For example, the leak suppression unit 4 can individually circulate the aerosol flowing from each thinly wound rod 21 through aerosol flow paths 41A to 41C shown in FIG. 4 . In addition, the cooling section 5 may be provided with a sheet folded in a gathered shape, for example, to form a flow path along the axial direction of the mouthpiece section 3 to prevent the aerosols flowing from each thin wound rod 21 from mixing.

[0087] <Embodiment 2> Next, a flavor rod according to embodiment 2 will be described. Fig. 17 is a diagram showing a cross section of a flavor rod 2A according to embodiment 2. As shown in Fig. 17, the flavor rod 2A has two thin-wound rods 21. The flavor rod 2A having two thin-wound rods 21 (two thin-wound type) has the same basic structure as the flavor rod 2 having three thin-wound rods 21 (three thin-wound type) described above.

[0088] In Fig. 17 , components common to the above-described embodiments are denoted by the same reference numerals, and detailed description thereof will be omitted. In the example shown in Fig. 17 , a pair of thin wound rods 21 have substantially congruent oval shapes and are arranged so that their major axes are parallel. The minor axes of each thin wound rod 21 are aligned along the radial direction of the flavor rod 2A. More specifically, the minor axes of each thin wound rod 21 are aligned on the same line passing through the central axis CL, and the pair of thin wound rods 21 are arranged so that the outer surfaces 23A of the inner wrapping paper 23 contact each other at the center of the cross section of the flavor rod 2A. This prevents the formation of the above-described central gap 25 or reduces the cross-sectional area of ​​the central gap 25. Furthermore, by arranging the major axes of the pair of thin wound rods 21 parallel to each other in the flavor rod 2A, the area of ​​the outer peripheral gap 26 can be reduced.

[0089] The flavor rod 2A shown in FIG. 17 is also integrally connected to the mouthpiece portion 3 via the tipping paper 8 to form a flavor stick 1 (see FIG. 2). The flavor rod 2A according to this modification can be manufactured using essentially the same process as the flavor rod 2 of the three-thin-wound type. Of course, the two-thin-wound type differs from the three-thin-wound type in that the number of thin wound rods 21 is two. Therefore, in this embodiment, two long thin wound rods 21P1, 21P2 are provided in the long thin wound rod forming process described above. If the diameter of the flavor rod 2 to be manufactured is 7 mm, the diameters (before compression) of the two long thin wound rods 21P1, 21P2 can be set to approximately 4 mm to 4.5 mm.

[0090] 18 is a diagram illustrating a cross section of the leak suppression unit 4 according to the second embodiment. The dashed lines in the figure indicate the cross-sectional outline of each thin wound rod 21, i.e., the position of the outer surface 23A of the inner paper wrapper 23. In the aspects shown in (a) and (b), the leak suppression unit 4 has a pair of aerosol flow paths 41A, 41B formed along the central axis CL2 to allow the aerosol from the pair of thin wound rods 21 to flow individually. In the example shown in (a), the cross section of each aerosol flow path 41A, 41B is congruent with the corresponding thin wound rod 21, and each aerosol flow path 41A, 41B is disposed directly opposite each thin wound rod 21. Furthermore, as shown in (a), the leak suppression unit 4 is configured such that the outer periphery blocking portion 42B of the blocking surface 42 blocks the rear end of the outer periphery gap 26 of the flavor rod 2A.

[0091] In the embodiment shown in FIG. 1B, the cross-sectional area of ​​each thinly wound rod 21 is smaller than that of the thinly wound rod 21 that faces the aerosol flow paths 41A, 41B. The rear end of each thinly wound rod 21 is positioned across the blocking surface 42 (outer closure portion 42B) of the leak suppression unit 4 and the corresponding aerosol flow paths 41A, 41B. That is, in the embodiment shown in FIG. 1B, a portion of the rear end of each thinly wound rod 21 faces the opposing aerosol flow paths 41A, 41B, while a portion of the rear end of each thinly wound rod 21 abuts against the blocking surface 42 (outer closure portion 42B), thereby being supported from behind. As a result, the region of the blocking surface 42 (outer closure portion 42B) of the leak suppression unit 4 that faces the rear end of each thinly wound rod 21 (the region that abuts against the rear end) functions as a displacement prevention member (support member) for each thinly wound rod 21. Therefore, even if insertion resistance occurs when inserting the flavor rod 2A into the heating chamber 31, it is possible to prevent each thin wound rod 21 from being pushed into the mouthpiece portion 3 (rear end side) and thereby causing displacement.

[0092] In the embodiment shown in (b), the leak suppression section 4 has a single aerosol flow path 41 at the center of the cross section of the leak suppression section 4, and the blocking surface 42 (outer peripheral blocking section 42B) partially blocks the rear end of the outer peripheral gap section 26 of the flavor rod 2A.

[0093] In the above-described embodiments, various modifications can be adopted for the arrangement of the flavor source 24 and the susceptor 20 on each thin wound rod 21. Figure 19 shows another modification of the arrangement of the flavor source 24 and the susceptor 20 on the thin wound rod 2. In the embodiment shown in (a), a large number of strip-shaped susceptors 20 are embedded in the flavor source 24 packed inside the inner wrapping paper 23 of the thin wound rod 21. In the embodiment shown in (b), a large number of strip-shaped susceptors 20, each carrying a flavor source 24 containing an aerosol-generating substrate on its surface, are packed inside the inner wrapping paper 23 of the thin wound rod 21. In this embodiment, for example, the flavor source 24 of the tobacco filler and the like are suspended together with the aerosol-generating substrate in a liquid such as water or a binder to form a slurry, which is then applied to the surface of the susceptor 20 and dried to adhere.

[0094] In the embodiment shown in FIG. 1(c), a sheet-like susceptor 20A is attached to the inside of an inner wrapping paper 23, and a flavor source 24 containing an aerosol-generating base is filled further inside the sheet-like susceptor 20A. The susceptor 20A is formed from a suitable metal sheet such as aluminum.

[0095] In addition, in the above-described embodiments, the flavor source 24 is filled inside the inner wrapping paper 23 of the thin wound rod 21, but this is not limited to such a filling form, and various forms can be adopted as long as the flavor source and aerosol-generating substrate are contained inside the inner wrapping paper 23.

[0096] 20A to 20E are diagrams showing other modified examples of the arrangement of the flavor source 24 and the susceptor 20 on the thin wound rod 21. In (a) to (e) of Fig. 20, a sheet-like susceptor 20A is attached to the inside of the inner wrapping paper 23. Reference numeral 24A shown in each diagram of Fig. 20 denotes a flavor source arranged inside the sheet-like susceptor 20A.

[0097] The flavor source 24A includes a flavor source, an aerosol-generating substrate, and a holding substrate 240 that holds them. For example, any of the flavors listed above can be used as the flavor source 24A. For example, the holding substrate 240 of the flavor source 24A is a substrate sheet impregnated with and holding a liquid flavor and an aerosol-generating substrate, and examples of the material for the holding substrate include nonwoven fabric. The flavor impregnated into the holding substrate 240 (substrate sheet) of the flavor source 24A does not need to contain tobacco components. Furthermore, the holding substrate 240 (substrate sheet) of the flavor source 24A may be adhered to the inner surface of the sheet-like susceptor 20A, for example. The thickness of the holding substrate 240 (substrate sheet) is not particularly limited, but an example embodiment is one in which the thickness is approximately 0.1 mm to 2 mm.

[0098] In the embodiment shown in (a), the flavor source 24A (holding substrate 240) has a cylindrical cross section. In the embodiment shown in (b), the flavor source 24A (holding substrate 240) has a C-shape. In the embodiment shown in (c), the flavor source 24A (holding substrate 240) has an S-shape. In the embodiment shown in (d), the flavor source 24A (holding substrate 240) has a serpentine cross section. In the embodiment shown in (e), the flavor source 24A (holding substrate 240) has a spiral cross section. Of course, the flavor source 24A (holding substrate 240) can have a shape other than that shown in FIG. 20, and the cross section of the holding substrate 240 (substrate sheet) can have any shape.

[0099] The flavor sources 24A of the thinly wound rods 21 in the flavor rod 2, 2A may contain the same or different flavor sources (flavors). Alternatively, a base sheet impregnated with a liquid flavor and an aerosol-generating base material may be chopped into small pieces and packed inside a sheet-like susceptor 20A attached to an inner wrapping paper 23. Of course, the flavor rod 2, 2A may be a combination of the various thinly wound rods 21 described above, bound together by the outer wrapping paper 22.

[0100] In the above-described embodiments, the ratio of the sum of the cross-sectional areas of the central gap 25 and the outer peripheral gap 26 to the cross-sectional area of ​​the flavor rod 2, 2A is not particularly limited, but is 10% or less, for example, and preferably 5% or less. This reduces air leakage downstream through the central gap 25 and the outer peripheral gap 26.

[0101] As described above, the number of thin wound rods 21 included in the flavor rod is not particularly limited as long as it is two or more, but from the viewpoint of both preventing contents such as the flavor source 24 and the susceptor 20 from falling out from the front end of each thin wound rod 21 and facilitating the manufacture of the flavor rod, it is preferable to use three thin wound rods 21. The number of thin wound rods 21 may be changed along the axial direction of the flavor rod. For example, three thin wound rods 21 may be arranged at the front end of the flavor rod and two thin wound rods 21 may be arranged at the rear end of the flavor rod.

[0102] Furthermore, the inner wrapping paper 23 used for the thin wound rod 21 is preferably made of a material with low thermal conductivity so as not to let the heat of the susceptor 20 escape to the outside. Therefore, it is preferable that the inner wrapping paper 23 is made of a material with low basis weight and low density. For example, the basis weight of the inner wrapping paper 23 is set to 10 gsm or more and 40 gsm or less, and the density of the inner wrapping paper 23 is set to 0.5 g / cm ３ 1g / cm or more ３ The following aspects are preferred: The inner wrapping paper 23 may be coated with a coating agent such as calcium carbonate or silicon dioxide in order to reduce heat transfer.

[0103] Furthermore, it is preferable that the inner wrapping paper 23 be made of a material with low air permeability in order to prevent aerosol leakage through the central gap 25 and the outer peripheral gap 26. For example, the air permeability of the inner wrapping paper 23 may be set to 0 Coresta units (CU) or more and 200 Coresta units (CU) or less. The air permeability may be a value measured in accordance with, for example, ISO 2965:2009.

[0104] Furthermore, the outer wrapping paper 22 of the flavor rod 2 is preferably made of a material with low thermal conductivity to prevent heat from escaping from the susceptor 20 to the outside. Therefore, it is preferable that the outer wrapping paper 22 is made of a material with low basis weight and low density. For example, the basis weight of the outer wrapping paper 22 is set to 10 gsm or more and 40 gsm or less, and the density of the outer wrapping paper 22 is set to 0.5 g / cm ３ 1g / cm or more ３ The following embodiments are preferred: The outer wrapping paper 22 may be coated with a coating agent such as calcium carbonate or silicon dioxide in order to reduce heat transfer.

[0105] Furthermore, from the viewpoint of preventing tearing of the outer web 22 when the rod is inserted into or removed from the heating chamber 31, it is preferable that the static friction coefficient between the external heater 32 and the outer web 22 be adjusted to be 0.45 to 0.75, and the dynamic friction coefficient be adjusted to be 0.4 to 0.7. Furthermore, from the viewpoint of preventing tearing of the outer web 22 when the rod is inserted into or removed from the heating chamber 31, it is preferable that the tensile strength of the outer web 22 be 10 to 20 N / 15 mm, and the wet tensile strength of the outer web 22 be 5 to 20 N / 15 mm. The tensile strength of the outer web 22 is measured, for example, in accordance with JIS P 8113. The wet tensile strength of the outer web 22 is measured, for example, based on the wet tensile strength test described in JP 2019-187451 A.

[0106] Furthermore, the thin wound rod 21 preferably has a hardness of 60% or more and 85% or less when the flavor source 24 is packed inside the inner wrapping paper 23. The term "hardness" used here refers to the resistance of the thin wound rod 21 to deformation in the cross-sectional direction. The hardness of the thin wound rod 21 can be measured, for example, based on the test method described in JP-A No. 2019-506868 (paragraphs 0029-0031, FIG. 1). The test for measuring the hardness of the thin wound rod 21 can be performed using the standard operating procedure of a Borgwaldt Hardness Tester H10 (manufactured by Heinr Borgwaldt GmbH). That is, the hardness of the thin wound rod 21 can be calculated using the following formula: Hardness (%) = (Dd / Ds) × 100, where Ds is the diametric height of the thin wound rod 21 before loading by the Borgwaldt Hardness Tester H10, and Dd is the diametric height after a constant load (88 g) is applied to the thin wound rod 21 in the diametric direction by the load bar of the Borgwaldt Hardness Tester H10 for a predetermined load time (5 seconds). FIG. 21 is a diagram illustrating an outline of hardness measurement of the thin wound rod 21. The symbol F in FIG. 21 indicates the load applied diametrically to the thin wound rod 21 during the measurement test. The symbol d is the amount of downward pressure of the thin wound rod 21 in the diametric direction due to the load applied by the load bar (d = Ds - Dd). Note that the harder the thin wound rod 21 (the smaller the downward pressure), the closer its hardness approaches 100%.

[0107] Although the embodiments of the present invention have been described above, the flavor stick, non-combustion heating type flavor inhalation product, and flavor stick manufacturing method of the present invention are not limited thereto. Furthermore, each aspect disclosed in the above-described embodiments and modifications can be combined with any other aspect disclosed in this specification.

[0108] DESCRIPTION OF SYMBOLS 1: Flavor stick 2: Flavor rod 3: Mouthpiece 21: Thin wound rod 22: Outer wrapping paper 23: Inner wrapping paper 24: Flavor source

Claims

1. A flavor stick comprising: a flavor rod that is inserted into a heating chamber of a flavor inhalation device and heated by an induction coil arranged on the circumferential side of the heating chamber; and a mouthpiece portion connected to the rear end of the flavor rod, wherein the flavor rod has a plurality of thin wound rods and an outer wrapper that bundles and winds up the plurality of thin wound rods, and each of the plurality of thin wound rods has: an inner wrapper; a flavor source that is arranged inside the inner wrapper and includes an aerosol-generating base; and a susceptor that is arranged inside the inner wrapper and generates heat by induction heating when the induction coil is activated, thereby heating the flavor source.

2. The flavor stick of claim 1, wherein the inner wrapping of the plurality of thin wound rods is glued to the outer wrapping.

3. A flavor stick according to claim 1 or 2, wherein a leak suppression section is connected to the rear end of the flavor rod, an aerosol flow path extending in the axial direction for circulating the aerosol generated in the plurality of thin wound rods, and a leak suppression section having a blocking section that closes the rear end of the gap formed between the outer wrapping paper and the plurality of thin wound rods is disposed at the front end of the mouthpiece section.

4. A flavor stick according to claim 3, wherein the leak suppression portion includes an outer periphery blocking portion disposed opposite an outer periphery gap portion formed near the outer periphery of the cross section of the flavor rod, among the gap portions.

5. A flavor stick according to claim 3 or 4, wherein the leak suppression portion includes a central blocking portion disposed opposite a central gap portion formed at the center of the cross section of the flavor rod, among the gap portions.

6. A flavor stick according to any one of claims 3 to 5, wherein the aerosol flow path is arranged opposite the rear ends of the plurality of thin wound rods.

7. A flavor stick according to any one of claims 3 to 6, wherein the rear end of each of the plurality of thin-wound rods is positioned across the blocking portion and the aerosol flow path, and the region of the blocking portion facing the rear end of the thin-wound rod functions as a stopper for the thin-wound rod when the flavor rod is inserted into the heating chamber.

8. A non-combustion type flavor inhalation product comprising: a flavor stick according to any one of claims 1 to 7; and a flavor inhalation device used for inhaling the flavor stick, the flavor inhalation device having a heating chamber into which the flavor rod of the flavor stick can be inserted, and an induction coil arranged on the circumferential side of the heating chamber.

9. A method for manufacturing a flavor stick comprising a flavor rod having a susceptor that is inserted into a heating chamber of a flavor inhalation device and generates heat when an induction coil located on the circumferential side of the heating chamber is activated, and a mouthpiece portion connected to the rear end of the flavor rod, the method comprising: a step of forming a flavor rod by bundling a plurality of thin wound rods, each of which is wound with an inner winding paper and a flavor source containing an aerosol-generating substrate and the susceptor, and winding them together with an outer winding paper; and a connecting step of arranging the mouthpiece portion in series with the flavor rod and winding them together with tipping paper.

10. A method for manufacturing a flavor stick according to claim 9, wherein the step of forming the flavor rod comprises: a long thin wound rod forming step of continuously winding the flavor source containing the aerosol-generating substrate and the susceptor in the longitudinal direction using a long sheet-like thin winding paper to form a plurality of long thin wound rods parallel to the conveying direction of a winding machine; a long flavor rod forming step of forming a long flavor rod by merging the plurality of long thin wound rods and winding them together using a long outer winding paper; and a cutting step of forming the flavor rod by cutting the long flavor rod to a predetermined length.

11. The process of forming the flavor rod comprises: a long flavor rod forming process in which double-length first parts, each having twice the length of the first part constituting a part of the mouthpiece section, are supplied at predetermined intervals onto a long sheet-like long outer winding paper transported on a transport path of a winding machine, and a plurality of double-length thin-wound rods, each having twice the length of the thin-wound rod, are supplied in a bundle into a rod mounting space formed between the double-length first parts, and the bundle of double-length first parts and the double-length thin-wound rods arranged in series therewith are wound up together on the long outer winding paper to form a long flavor rod; and a cutting process in which the long flavor rod is cut at the longitudinal center of the double-length first part and at the longitudinal center of the double-length thin-wound rod, respectively, to form an intermediate assembly in which the first part is connected to the flavor rod.

10. The method for producing a flavor stick according to claim 9, wherein in the connecting step, the intermediate assembly and the one or more second parts are wound up together with tipping paper in a state where one or more second parts constituting part of the mouthpiece portion are arranged in series with the first part in the intermediate assembly.

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