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

Abstract

A flavor stick comprises: a flavor rod that is inserted into a heating chamber of a flavor inhaler device and is heated from the outer periphery thereof by an external heater disposed in the side periphery of the heating chamber; and a mouthpiece part connected to the rear end of the flavor rod. The flavor rod comprises a plurality of tightly wound rods and an outer winding paper that is wound around the plurality of tightly wound rods bundled together. Each of the plurality of tightly wound rods comprise an inner winding paper, and a flavor source and an aerosol-generating substrate that are disposed on the inner side of the inner winding paper.

Description

Technical Field

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

Background Art

[0002] Conventionally, a fragrance stick used in a non-combustion type fragrance inhaler for inhaling a fragrance derived from a fragrance source without combustion has been known. As one form, there is known a fragrance stick including a fragrance rod formed by filling a filler containing a fragrance source (for example, a tobacco material) and an aerosol generating base material (glycerin, propylene glycol, etc.) inside a wrapping paper, and a mouthpiece portion disposed at the rear stage of the fragrance rod (see, for example, Patent Document 1).

[0003] This type of fragrance stick is used together with a fragrance inhalation device when inhaling. Typically, the fragrance rod of the fragrance stick is inserted into a heating chamber of the fragrance inhalation device, and the fragrance source of the fragrance rod is heated by a heater of the fragrance inhalation device without combustion. By such non-combustion heating, an aerosol containing a fragrance component is released from the fragrance source, and the aerosol is inhaled by a user through the mouthpiece portion at the rear stage.

[0004] Further, as a heating method of the fragrance inhalation device, an external heating method is known in which the fragrance source of the fragrance rod is heated from the outer peripheral side by a heater (external heater) disposed on the peripheral wall surface defining the heating chamber.

Prior Art Documents

Patent Documents

[0005]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0006] In a conventional fragrance stick, since the fragrance rod is formed in such a manner that the outer peripheral side of the fragrance source is simply wound by a single sheet of wrapping paper, there has been a situation where the filler filled inside the wrapping paper easily falls off from the front end side of the fragrance rod.

[0007] The present invention has been made in view of the above-described situation, and an object thereof is to provide a technique for making it difficult for a fragrance source filled inside a wrapping paper to fall off from the front end side of a fragrance rod in a fragrance stick sucked using a fragrance suction device by an external heating method.

Means for Solving the Problems

[0008] The fragrance stick according to the present invention for solving the above problems includes a fragrance rod that is inserted into a heating chamber of a fragrance suction device and is heated from the outer peripheral side by an external heater disposed on the side peripheral portion of the heating chamber, and a mouthpiece portion connected to the rear end side of the fragrance rod. The fragrance rod has a plurality of thin winding rods and an outer winding paper that bundles and winds the plurality of thin winding rods. Each of the plurality of thin winding rods has an inner winding paper, and a fragrance source and an aerosol generating base material disposed inside the inner winding paper.

[0009] Here, the inner winding paper in the plurality of thin winding rods may be adhered to the outer winding paper.

[0010] Further, a leak suppression portion connected to the rear end of the fragrance rod, in which an aerosol flow path for allowing the aerosol generated in the plurality of thin winding rods to flow is extended in the axial direction, and a leak suppression portion having a closing portion for closing the rear end of a gap portion formed between the outer winding paper and the plurality of thin winding rods may be disposed at the front end portion of the mouthpiece portion.

[0011] Further, the leak prevention part may include an outer peripheral side blocking part that is disposed to face an outer peripheral side gap part formed in the vicinity of the outer periphery of the cross section of the fragrance rod among the gap parts.

[0012] Further, the leak prevention part may include a central side blocking part that is disposed to face a central side gap part formed in the central side of the cross section of the fragrance rod among the gap parts.

[0013] Further, the aerosol flow path may be disposed to face the rear ends of the plurality of thin winding rods.

[0014] Further, the rear end of each of the plurality of thin winding rods is disposed across the blocking part and the aerosol flow path, and a region of the blocking part that faces the rear end of the thin winding rod may function as a displacement prevention part of the thin winding rod when the fragrance rod is inserted into the heating chamber.

[0015] Further, the present invention can be specified as a non-combustible fragrance suction product including any one of the fragrance sticks described above and a fragrance suction device used for sucking the fragrance stick, the fragrance suction device having a heating chamber into which the fragrance rod in the fragrance stick can be inserted and an external heater disposed on the side peripheral part of the heating chamber.

[0016] Further, the present invention can be specified as a method for manufacturing a fragrance rod that is inserted into a heating chamber of a fragrance suction device and is heated from the outer peripheral side by an external heater disposed on the side peripheral part of the heating chamber. That is, the method for manufacturing a fragrance rod according to the present invention includes a long thin winding rod forming step of forming a plurality of long thin winding rods in parallel in the conveyance direction of a winding machine by continuously winding up a fragrance source in the longitudinal direction with a long sheet-like winding paper for thin winding, a long fragrance rod forming step of joining the plurality of long thin winding rods and integrally winding them up with a long outer winding paper to form a long fragrance rod, and a cutting step of cutting the long fragrance rod into a predetermined length to form the fragrance rod.

[0017] Incidentally, the means for solving the problems in the present invention can be adopted in combination as much as possible.

Advantages of the Invention

[0018] According to the present invention, in a fragrance stick sucked using a fragrance suction device by an external heating method, it is possible to provide a technique for making it difficult for a fragrance source filled inside a roll paper to fall off from the front end side of a fragrance rod.

Brief Description of the Drawings

[0019]

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Embodiments for Carrying Out the Invention

[0020] Here, embodiments of the fragrance stick and the non-combustible fragrance attracting product according to the present invention will be described with reference to the drawings. Note that the dimensions, materials, shapes, relative arrangements, etc. of the components described in this embodiment are not intended to limit the technical scope of the invention only to those, unless otherwise specifically described.

[0021] <Embodiment 1> FIG. 1 is a schematic configuration diagram of a fragrance suction device 30 for non-combustion heating of a fragrance stick according to Embodiment 1. FIG. 2 is a diagram schematically showing the internal structure of the fragrance stick 1 according to Embodiment 1. The fragrance suction device 30 is a suction device used when sucking the fragrance stick 1, and the non-combustion type fragrance suction product is constituted by the fragrance stick 1 and the fragrance suction device 30.

[0022] The fragrance suction device 30 has a heating chamber 31 capable of accommodating the fragrance rod 2 of the fragrance stick 1, and the fragrance rod 2 can be inserted into and removed from the insertion port 31A thereof. An electric external heater 32 for heating the fragrance rod 2 from the outer peripheral side is disposed on the chamber side peripheral wall 31B (side peripheral portion) of the heating chamber 31 of the fragrance suction device 30.

[0023] The fragrance stick 1 includes a fragrance rod 2 that is inserted into the heating chamber 31 in the fragrance suction device 30 and heated by the external heater 32, and a mouthpiece portion 3 connected to the rear end side of the fragrance rod 2. In the present embodiment, the fragrance stick 1 has, for example, a cylindrical rod form extending in one direction, and the reference sign CL in FIG. 1 is the central axis of the fragrance stick 1. Since the fragrance rod 2 and the mouthpiece portion 3 are coaxially arranged, the central axis CL can also be said to be the central axis of the fragrance rod 2 and the mouthpiece portion 3.

[0024] The cylindrical rod-shaped fragrance rod 2 and the mouthpiece portion 3 are coaxially arranged, and they are integrally connected by being coaxially wound by the chip paper 8. The reference sign 1a is the suction port end 1a formed on the rear end side of the fragrance stick 1, and the reference sign 1b is the front end of the fragrance stick 1. The fragrance stick 1 is inserted into the heating chamber 31 in the fragrance suction device 30 from the front end 1b side.

[0025] The fragrance rod 2 has a plurality of thin-wound rods 21 and an outer winding paper 22 that bundles and winds 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 fragrance stick 1 (fragrance rod 2) viewed from the front end 1b side. Each thin-wound rod 21 that constitutes the fragrance rod 2 includes an inner winding paper 23 and a fragrance source and an aerosol generating base material disposed inside the inner winding paper 23. In the configuration example shown in FIG. 3, an embodiment in which the fragrance rod 2 has three thin-wound rods 21 is illustrated, but the number of thin-wound rods 21 is not particularly limited as long as it is two or more. Each thin-wound rod 21 has a central axis extending parallel to the central axis CL of the fragrance stick 1 and extends over the entire length of the fragrance rod 2. Further, reference numeral 24 in FIG. 3 is a fragrance source containing an aerosol generating base material. Here, the case where a tobacco filler is applied to the fragrance source will be described as an example.

[0026] When sucking the fragrance stick 1 using the fragrance suction device 30, the fragrance stick 1 operates the external heater 32 with the fragrance rod 2 inserted into the heating chamber. As a result, in each thin-wound rod 21, the fragrance source 24 (tobacco filler) containing the aerosol generating base material is heated to release an aerosol containing fragrance components (for example, tobacco components). Then, the aerosol containing the fragrance components (for example, tobacco components) generated by the fragrance rod 2 is transported to the suction port end 1a through the mouthpiece portion 3 and is sucked by the user.

[0027] The tobacco filler applied to the flavor source 24 may be configured to include tobacco shreds. The material of the tobacco shreds included in the tobacco filler is not particularly limited, and known materials such as laminas and midribs can be used. Further, it may be a material obtained by pulverizing dried tobacco leaves into tobacco pulverized matter, homogenizing the tobacco pulverized matter, and then performing sheet processing (hereinafter, also simply referred to as "homogenized sheet") and then shredding the homogenized sheet. There are a plurality of conventional methods for manufacturing the homogenized sheet, that is, a method for manufacturing a sheet by using a papermaking process (papermaking method). The second is a method (slurry method) in which an appropriate solvent such as water is mixed with the pulverized tobacco leaves to obtain a homogenized mixture, and the homogenized mixture is thinly cast on a metal plate or a metal plate belt, and a cast sheet is produced through a drying process. The third is a method (rolling method) in which an appropriate solvent such as water is mixed with the pulverized tobacco leaves to obtain a homogenized mixture, and the homogenized mixture is extruded and molded into a sheet shape to produce a rolled sheet.

[0028] Further, as the tobacco filler, a material obtained by shredding the above-described homogenized sheet into strands may be used. Such tobacco strands may have a length approximately equal to the axial length of the thin-wound rod 21, and may be filled inside the inner winding paper 23 in a state where the longitudinal direction thereof is oriented along the axial direction of the thin-wound rod 21. Of course, it is not necessary to align all of the tobacco strands included in one thin-wound rod 21 along the axial direction of the thin-wound rod 21, and a part of the tobacco strands (for example, 50% or more of the total amount) may be aligned along the axial direction of the thin-wound rod 21. Further, as the tobacco filler, a material obtained by folding the above-described homogenized sheet in a gathered shape may be used.

[0029] Various types of tobacco can be used for the tobacco filler. For example, yellow varieties, burley varieties, oriental varieties, native varieties, other Nicotiana tabacum varieties, Nicotiana rustica varieties, and mixtures thereof can be mentioned.

[0030] Also, the tobacco filler may contain a flavor. The type of flavor contained in the tobacco filler is not particularly limited. Examples of flavors 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, clary sage extract, cocoa, coffee, cognac 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, Genoa Absolute, Gentian Root Infusion, Geraniol, Geranyl Acetate, Grape Juice, Guaiacol, Guava Extract, γ-Heptalactone, γ-Hexalactone, Hexanoic Acid, cis-3-Hexen-1-ol, Hexyl Acetate, Hexyl Alcohol, Hexyl Phenylacetate, Honey, 4-Hydroxy-3-pentenoic Acid Lactone, 4-Hydroxy-4-(3-hydroxy-1-butenyl)-3,5,5-trimethyl-2-cyclohexen-1-one, 4-(para-Hydroxyphenyl)-2-butanone, Sodium 4-Hydroxyundecanoate, Immortelle Absolute, β-Ionone, Isoamyl Acetate, Isoamyl Butyrate, Isoamyl Phenylacetate, Isobutyl Acetate, Isobutyl Phenylacetate, Jasmine Absolute, Kola Nut Tincture, Labdanum Oil, Lemon Terpeneless Oil, Licorice Extract, Linalool, Linalyl Acetate, Lobelia Root Oil, Maltol, Maple Syrup, Menthol, Menthone, L-Menthyl Acetate, para-Methoxybenzaldehyde, Methyl-2-pyrrolylketone, Methyl Anthranilate, Methyl Phenylacetate, Methyl Salicylate, 4’-Methylacetophenone, Methylcyclopentenolone, 3-Methylvaleric Acid, Mimosa Absolute, Honeydew, Myristic Acid, Nerol, Nerolidol, γ-Nonalactone, Nutmeg Oil, δ-Octalactone, Octanal, Octanoic Acid, Orange Flower Oil, Orange Oil, Orris Root Oil, Palmitic Acid, ω-Pentadecalactone, Peppermint Oil, Petitgrain Paraguay Oil, Phenethyl Alcohol, Phenethyl Phenylacetate, Phenylacetic Acid, Piperonal, Plum Extract, Propenyl Guaiethol, 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-cyclohexadienyl)-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), ethyl 2-(p-menthane-3-carboxamido)acetate (WS-5) may be mentioned, and menthol is particularly preferred. These fragrances may be used alone or in combination of two or more. In addition, the size of the tobacco shreds and the water content of the flavor source 24 contained in the tobacco filler are not particularly limited.,

[0031] In addition, the flavor source 24 included in each thin-wound rod 21 may not contain tobacco material. As such a flavor source 24, plant materials that do not contain tobacco components can be exemplified. That is, each thin-wound rod 21 may contain one or more selected from the mesophyll, veins, stems, roots, flowers, seeds, and pulp of plants that do not contain tobacco components. As plant materials that do not contain tobacco components, herb materials can be preferably used as flavor sources. Examples of herb materials include allspice, allspice, black pepper, Japanese angelica root, calamus root, Japanese mint, kelp, Sichuan pepper, chaga, chervil, cinnamon, Chinese carrot, European wild ginger, green tea, black tea, black cohosh, Sichuan pepper, chamomile, clove, cocoa, honeybush, echinacea, white chrysanthemum, ginger, goldenseal, lavender, licorice, marjoram, thistle, mint, oolong tea, oregano, pennyroyal, peppermint, red clover, rooibos (red or green), rosehip, rosemary, sage, clary sage, celery, spearmint, gotu kola, thyme, turmeric, gromwell, wintergreen, yellow dock, yerba mate, yerba santa, bacopa monnieri, ashwagandha, chili pepper, Chinese lantern, and maria thistle, etc.

[0032] Of course, the flavor source of the thin-wound rod 21 may contain a mixture of tobacco material and herb material as described above.

[0033] The aerosol-forming substrate is a substance that forms an aerosol when the volatile substance released when volatilized by heating of the heater of the flavor-attracting device 30 is cooled. The aerosol-forming substrate is, for example, a liquid. The type of the aerosol-forming substrate is not particularly limited, and extract substances from various natural products and / or their constituent components can be selected according to the application. Examples of the aerosol-forming substrate include glycerin, propylene glycol, triacetin, 1,3-butanediol, and mixtures thereof.

[0034] In the example shown in FIG. 3, the thin winding rod 21 has an elliptical cross-section, and its minor axis direction is arranged along the radial direction of the flavor rod 2. More specifically, the minor axis of each thin winding rod 21 extends radially around the central axis CL of the flavor rod 2. The reference sign BP shown in FIG. 3 indicates an adhesive portion where the outer surface 23A of the inner winding paper 23 in each thin winding rod 21 is adhered to the inner surface 22A of the outer winding paper 22. The outer surface 23A of the inner winding paper 23 is the surface located on the side opposite to the surface (inner surface) that winds up the flavor source 24. Note that the shape of each thin winding rod 21 may be a shape other than an elliptical shape.

[0035] Next, the mouthpiece portion 3 will be described. The mouthpiece portion 3 has a leak prevention portion 4, a cooling portion 5, and a filter portion 6 from the front end side. The leak prevention portion 4, the cooling portion 5, and the filter portion 6 in the mouthpiece portion 3 are arranged coaxially and aligned, and these are integrally wound by a winding paper 7. However, an aspect in which the flavor rod 2, the leak prevention portion 4, the cooling portion 5, and the filter portion 6 are integrally wound by a chip paper 8 without passing through the winding paper 7 may also be adopted.

[0036] FIG. 4 is a perspective view of the leak prevention portion 4 according to Embodiment 1. The leak prevention portion 4 is located immediately behind the flavor rod 2 and is arranged in contact with the rear end of the flavor rod 2. The reference sign CL2 is the central axis of the leak prevention portion 4. The leak prevention portion 4 is a porous columnar body in which a plurality of through holes are formed as aerosol flow paths 41A to 41C along the central axis CL2. The cross-section of the aerosol flow paths 41A to 41C is, for example, congruent with the cross-sectional area of each thin winding rod 21 in the flavor rod 2, and the front ends of the aerosol flow paths 41A to 41C are arranged to communicate with the rear ends of each thin winding rod 21. That is, along the central axis CL of the flavor stick 1, each thin winding rod 21 and each aerosol flow path 41A to 41C are connected in series. Thereby, the aerosol generated by each thin winding rod 21 of the flavor rod 2 can be individually circulated through each of the aerosol flow paths 41A to 41C arranged in the subsequent stage.

[0037] Here, there may be a gap of at least some extent along the central axis CL2 between the outer winding paper 22 of the fragrance rod 2 and the inner winding paper 23 of each thin winding rod 21. In the example shown in FIG. 3, a central-side gap 25 is formed on the central side of the cross-section surrounded by the three thin winding rods 21 of the fragrance rod 2. Although FIG. 3 illustrates the cross-section of the central-side gap 25 as a shape similar to a triangle, the shape and size of the central-side gap 25 vary according to the number, size, shape, arrangement position, etc. of the thin winding rods 21 included in the fragrance rod 2, and the central-side gap 25 may not be formed depending on the arrangement mode of the thin winding rods 21.

[0038] Also, in the example shown in FIG. 3, an outer peripheral-side gap 26 is formed near the outer peripheral side of the cross-section of the fragrance rod 2. The outer peripheral-side gap 26 is a gap formed in the outer peripheral-side region inside the outer winding paper 22 and close to the outer winding paper 22 of the cross-section of the fragrance rod 2. In the example shown in FIG. 3, the outer peripheral-side gap 26 is formed as a gap formed between the thin winding rods 21 adjacent to each other in the circumferential direction of the fragrance rod 2, and is formed at a location where the major axes of the thin winding rods 21 adjacent to each other in the circumferential direction of the fragrance rod 2 intersect. Note that the shape and size of the outer peripheral-side gap 26 vary according to the number, size, shape, arrangement position, etc. of the thin winding rods 21 included in the fragrance rod 2, and the outer peripheral-side gap 26 may not be formed depending on the arrangement mode of the thin winding rods 21.

[0039] The central-side gap 25 and the outer peripheral-side gap 26 as described above extend along the central axis CL from the front end 1b to the rear end of the fragrance rod 2.

[0040] When the fragrance stick 1 is being sucked, air is taken into the fragrance rod 2 from the front end 1b side and distributed into each thin winding rod 21. At this time, if the air taken in from the front end 1b side of the fragrance rod 2 flows through the central side gap portion 25 and the outer peripheral side gap portion 26, that air will flow into the mouthpiece portion 3 as leakage air without flowing through the fragrance source 24. Therefore, in the present embodiment, a leakage suppression portion 4 is arranged at the rear stage of the fragrance rod 2 in order to reduce or suppress the leakage of air through the outer peripheral side gap portion 26 of the fragrance rod 2.

[0041] The reference numeral 42 shown in FIG. 4 is a closing surface (closing portion) formed at the front end of the leakage suppression portion 4. The leakage suppression portion 4 closes the rear ends of the central side gap portion 25 and the outer peripheral side gap portion 26 by arranging the closing surface 42 (closing portion) facing the central side gap portion 25 and the outer peripheral side gap portion 26 in the fragrance rod 2. In the configuration example shown in FIG. 4, the closing surface 42 includes a central side closing portion 42A and an outer peripheral side closing portion 42B. The central side closing portion 42A is arranged to face the central side gap portion 25 described above, thereby closing the rear end of the central side gap portion 25. Also, the outer peripheral side closing portion 42B is arranged to face the outer peripheral side gap portion 26 described above, thereby closing the outer peripheral side gap portion 26. As a result, when the fragrance stick 1 is being sucked, it is possible to suppress the air taken into the fragrance rod 2 from the front end 1b side from leaking downstream through the central side gap portion 25 and the outer peripheral side gap portion 26. Thereby, the air taken in from the front end 1b side during the suction of the fragrance stick 1 can be efficiently distributed to the fragrance source 24 of each thin winding rod 21 and used for the generation of aerosol. Also, the leakage suppression portion 4 also functions as a spacer for separating the cooling portion 5 from the fragrance rod 2.

[0042] Note that the leak prevention part 4 can be formed of various materials. The leak prevention part 4 may be, for example, a hollow cellulose acetate tube. In other words, the leak prevention part 4 may be formed by penetrating a center hole through the center of the cross section of a columnar cellulose acetate fiber bundle. However, the material of the leak prevention part 4 is not particularly limited. The material constituting the leak prevention part 4 does not need to have complete airtightness, and it is sufficient that the air permeability resistance of the closing surface 42 of the leak prevention part 4 in a state where the internal heater 32 is inserted into the heater insertion hole 25 is higher than the air permeability resistance of the flavor source 24 of each fine winding rod 21. Since air flows through a part with relatively low air permeability resistance, the leak prevention part 4 functions effectively by adopting the above-described mode.

[0043] The cooling part 5 is located immediately downstream of the leak prevention part 4 and is arranged in contact with the rear end of the leak prevention part 4. When the flavor stick 1 is being sucked, the volatile substances released from the flavor rod 2 (flavor source 24) flow along the cooling part 5 toward the downstream side. The volatile substances released from the flavor rod 2 (flavor source 24) are cooled by the cooling part 5, thereby promoting the generation of aerosol. In the form shown in FIG. 2, the cooling part 5 is formed of a hollow paper tube having a ventilation hole 5A through which external air can be introduced. However, the cooling part 5 does not necessarily have the ventilation hole 5A. Further, a cooling promotion material such as a polylactic acid sheet may be disposed in the paper tube forming the cooling part 5 so as to promote the cooling of the volatile substances released from the flavor source 24 by the cooling promotion material. Further, the cooling part 5 may have a heat absorbent arranged so as not to obstruct the flow of the volatile substances and aerosol. For example, the cooling part 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 part 3.

[0044] The filter section 6 is a segment located at the rear end of the mouthpiece section 3, that is, on the side of the suction port end 1a. The filter section 6 may be positioned immediately after the cooling section 5 and may be arranged in contact with the rear end of the cooling section 5. In the form shown in FIG. 2, the filter section 6 may contain, for example, a filter material that collects a predetermined component contained in the aerosol. The type of filter material forming the filter section 6 is not particularly limited. For example, the filter section 6 may be provided with a filter material formed of cellulose acetate fibers molded into a cylindrical shape. Further, the filter section 6 may be a center hole filter in which a center hole is formed along the axial direction of the cellulose acetate fibers molded into a cylindrical shape. Further, the filter section 6 may be a paper filter filled with cellulose fibers, or may be a paper tube that does not contain a filter medium. Further, the filter section 6 may be formed by selectively combining a solid filter material having a filter medium, a center hole filter, a paper filter, and a paper tube that does not contain a filter medium.

[0045] Next, a method for manufacturing the flavor stick 1 according to the present embodiment will be described. The manufacturing method of the flavor stick 1 includes a step of forming a flavor rod by bundling a plurality of thin winding rods obtained by winding a flavor source containing an aerosol generating base material with an inner winding paper and integrally winding them with an outer winding paper, and a connecting step of arranging a mouthpiece section in series with the flavor rod and integrally winding them with a chip paper. Here, the step of forming the flavor rod includes a step of forming a plurality of long thin winding rods in parallel in the transport direction of the winding-up machine by continuously winding a flavor source containing an aerosol generating base material in the longitudinal direction with a long sheet-like winding paper for thin winding, a step of forming a long flavor rod by integrally winding the plurality of long thin winding rods while merging them with a long outer winding paper, and a cutting step of forming a flavor rod by cutting the long flavor rod into a predetermined length. An embodiment including these steps will be described with reference to FIGS. 5 to 9.

[0046] FIG. 5 is a diagram showing the manufacturing procedure of the fragrance stick 1 according to Embodiment 1. FIG. 6 is a diagram for explaining a section in a winding-up machine for manufacturing the fragrance rod 2 according to Embodiment 1. FIGS. 7 to 9 are diagrams for explaining the situation of the process of manufacturing the fragrance rod 2 according to Embodiment 1. Hereinafter, the case of manufacturing the fragrance rod 2 having three thin winding rods 21 as described with reference to FIG. 3 will be described as an example. The fragrance rod 2 can be manufactured using, for example, a known winding-up machine as disclosed in Japanese Patent Laid-Open No. 7-184625.

[0047] First, in the thin-winding forming section 101 of the winding-up machine, the fragrance source 24 is continuously wound up in a circular cylindrical shape in the longitudinal direction by the long sheet-shaped winding paper 23P for thin winding, and long thin winding rods 21P1 to 21P3 having a cross-sectional cylindrical shape are formed (long thin winding rod forming step). The long thin winding rods 21P1 to 21P3 each have a long form and are finally cut to a predetermined length to become the respective thin winding rods 21.

[0048] FIG. 7 shows the long thin winding rods 21P1 to 21P3 formed in the thin-winding forming section 101. The thin-winding forming section 101 includes three parallel winding lines L1 to L3 for winding up the long thin winding rods 21P1 to 21P3 in parallel, and the long thin winding rods 21P1 to 21P3 are wound up in a parallel state while running side by side on the lines.

[0049] The thin-winding forming section 101 has a fragrance source supply section 101A for each of the winding lines L1 to L3 and a forming section 101B located on the downstream side thereof. The fragrance source supply section 101A for each of the winding lines L1 to L3 continuously supplies the fragrance source 24 onto the long strip-shaped long inner winding paper 23P conveyed along the conveyance path. The type of the fragrance source 24 supplied onto the long inner winding paper 23P from the fragrance source supply section 101A may be different or the same for each of the winding lines L1 to L3. In the forming section 101 for each of the winding lines L1 to L3, the long inner winding paper 23P after the fragrance source 24 is supplied is gradually narrowed from the outer surface side, and thus the long inner winding paper 23P is wound up in a cylindrical shape.

[0050] The forming section 101B winds the long inner winding paper 23P into a cylindrical shape while winding the fragrance source 24, for example, by passing through the inside of a guide member having an inner wall surface of a cylindrical guide. This type of guide member is known, and for example, the tongs disclosed in Japanese Patent Application Laid-Open No. 7-184625 can be used. For example, the inner wall surface of the cylindrical guide of the guide member is gradually reduced in diameter toward the downstream side of the conveyance path, and the long inner winding paper 23P is guided by the inner wall surface of the cylindrical guide when passing through the inside of the guide member. As a result, the cross-sectional shape of the long inner winding paper 23P is formed into a cylindrical shape through a U-shaped cross-sectional shape. In the process of forming the long inner winding paper 23P into a cylindrical shape, the fragrance source 24 disposed inside the long inner winding paper 23P is appropriately compressed by the inner wall surface of the cylindrical guide. As described above, the long inner winding paper 23P is formed into a cylindrical shape and the end portions in the width direction of the long inner winding paper 23P are adhered in a state where they overlap each other. As a result, long cylindrical long thin winding rods 21P1 to 21P3 shown in FIG. 7 are obtained.

[0051] Next, in the thick winding forming section 102 of the winding-up machine, a plurality of long thin winding rods 21P1 to 21P3 conveyed on the conveyance path are merged and integrally wound up by the long outer winding paper 22P to form a long fragrance rod 2P having a cylindrical cross-sectional shape (long fragrance rod forming step).

[0052] FIG. 8 shows a state in which a plurality of long thin winding rods 21P1 to 21P3 are placed in a bundle shape on a long strip-shaped long outer winding paper 22P conveyed on the conveyance path in the thick winding forming section 102. In the thick winding forming section 102, as shown in FIG. 8, the long outer winding paper 22P is formed into a cylindrical shape with a plurality of long thin winding rods 21P1 to 21P3 aligned on the long outer winding paper 22P, and the end portions in the width direction of the long outer winding paper 22P are adhered in a state where they overlap each other. As a result, as shown in FIG. 9, a long fragrance rod 2P having a long cylindrical cross-sectional shape is obtained.

[0053] In addition, when forming the long flavor rod 2P into a cylindrical cross-sectional shape in the thick roll forming section 102, a guide member (for example, the tongs disclosed in Japanese Patent Application Laid-Open No. 7-184625) as described in the above-mentioned forming section 101B can also be used. In the process of forming the long outer winding paper 22P into a cylindrical shape by the guide member, each long thin winding rod 21P1 to 21P3 located inside the long outer winding paper 22P is appropriately compressed by the cylindrical guide inner wall surface of the guide member. As a result, initially, the cross-section of each long thin winding rod 21P1 to 21P3 having a circular shape (substantially circular shape) can be deformed into an elliptical shape. Note that the diameters (before compression) of the long thin winding rods 21P1 to 21P3 may be the same or different. In the former case, for example, when the diameter of the flavor rod is 7 mm, an aspect of setting the diameters (before compression) of the long thin winding rods 21P1 to 21P3 to about 3.5 mm to 4 mm can be mentioned.

[0054] Further, in the long flavor rod forming step, on the inner surface of the long outer winding paper 22P that bundles the plurality of long thin winding rods 21P1 to 21P3, an adhesive (referred to as "rail adhesive" in the technical field) for adhering the long inner winding paper 23P corresponding to each long thin winding rod 21P1 to 21P3 and the long outer winding paper 22P is linearly applied along the longitudinal direction of the long outer winding paper 22P, and then the long outer winding paper 22P winds each long thin winding rod 21P1 to 21P3. Thereby, each long thin winding rod 21P1 to 21P3 can be adhered to the long outer winding paper 22P. Note that the adhesion positions of each long thin winding rod 21P1 to 21P3 to the long outer winding paper 22P correspond to the above-described adhesion portions BP.

[0055] As described above, by compressing each of the long and thin winding rods 21P1 to 21P3 from the outside and winding them together by the long outer winding paper 22P, a long flavor rod 2P having a plurality of long and thin winding rods 21P1 to 21P3 with an elliptical cross section inside the long outer winding paper 22P is obtained. In the above-described long flavor rod forming step, while bringing the long and thin winding rods 21P1 to 21P3 into close contact with each other, they are wound by the long outer winding paper 22P, and formation of the central side gap portion 25 on the central side of the cross section of the long flavor rod 2P is suppressed, or the cross-sectional area of the central side gap portion 25 may be reduced.

[0056] Next, in the cutting section 103 of the winding-up machine, the long flavor rod 2P that is conveyed along the conveyance direction is sequentially cut into a predetermined length (for example, the length of one flavor rod) (cutting step). As a result, flavor rods 2 of a predetermined length are obtained. After cutting the long flavor rod 2P into a predetermined length, feedback control may be performed to inspect the cross-sectional shape of the flavor rod 2 and adjust the position of the thin winding rod 21 and the filling amount of the flavor source 24 in the cross section.

[0057] For the flavor stick 1, a mouthpiece portion 3 is separately prepared, and the flavor rod 2 and the mouthpiece portion 3 are connected by winding them together through the tip paper 8 (connecting step). Thereby, the flavor stick 1 shown in FIG. 2 is obtained.

[0058] Next, a manufacturing method different from the manufacturing method described with reference to FIGS. 5 to 9 (hereinafter referred to as the "first manufacturing method") (the second manufacturing method) will be described. FIGS. 10 to 15 are diagrams for explaining the second manufacturing method of the fragrance stick 1. The second manufacturing method of the fragrance stick 1 has a step of forming a fragrance rod and a connecting step, and the step of forming a fragrance rod further includes a step of forming a long fragrance rod and a cutting step. The step of forming a fragrance rod according to the second manufacturing method can be realized, for example, by diverting an existing dual filter winding-up machine. FIG. 10 is a diagram for explaining the first half of the step of forming a long fragrance rod according to the second manufacturing method. Reference numeral 110 shown in FIG. 10 is a conveyor that conveys various materials for manufacturing the fragrance stick 1 along the direction of the white arrow in the figure (conveying direction). As shown in FIG. 10, a long outer winding paper 22P is being conveyed on the conveyor 110. FIG. 11 is a diagram illustrating the shape in the cross-sectional direction orthogonal to the conveying direction of the conveyor 110. The conveyor 110 has a concave groove portion 110A along the conveying direction, and conveys the long outer winding paper 22P and other various materials in a state of receiving them in the groove portion 110A. For example, suction holes for applying a suction pressure to the long outer winding paper 22P are formed at the bottom of the groove portion 110A of the conveyor 110, and the long outer winding paper 22P is conveyed in a state of being deformed along the wall surface of the groove portion 110A.

[0059] In the second manufacturing method, various components for constituting the intermediate assembly MA of the fragrance stick 1 are supplied onto the long outer winding paper 22P conveyed by the conveyor 110 of the hoisting machine. Reference numeral 111 denotes a leak prevention component supply drum that supplies the double-length leak prevention member 4W onto the long outer winding paper 22P in the conveyance path. The double-length leak prevention member 4W is separated into two leak prevention parts 4 by being bisected at the central position in the length direction by a cutting knife. That is, the double-length leak prevention member 4W is a member having a length that is twice the normal length (the length of the leak prevention part 4 in the final form incorporated into the fragrance stick 1). Note that the leak prevention part 4 corresponds to the "first component" that constitutes a part of the mouthpiece part 3. The first component may be a constituent member disposed at the front end of the mouthpiece part 3. And the double-length leak prevention member 4W having a length that is twice that of the leak prevention part 4 (first component) corresponds to the "double-length first component".

[0060] Reference numerals 112 to 114 denote the first to third thin winding rod supply drums that supply the double-length thin winding rods 21W1 to 21W3 onto the long outer winding paper 22P conveyed by the conveyor 110. The double-length thin winding rods 21W1 to 21W3 are separated into two thin winding rods 21 by being bisected at the central position in the length direction by a cutting knife. That is, the double-length thin winding rods 21W1 to 21W3 have a length that is twice the normal length (the length of the thin winding rod 21 in the final form incorporated into the fragrance stick 1). In other words, the double-length thin winding rods 21W1 to 21W3 are substantially equal to the thin winding rods obtained by winding the fragrance source 24 with the inner winding paper 23 having a length that is twice the normal length.

[0061] As shown in FIG. 10, a leak prevention component supply drum 111, and first to third thin roll rod supply drums 112 to 114 are arranged in this order from the upstream side of the conveyance path by a conveyor 110 (first position P1 to fourth position P4). The leak prevention component supply drum 111, and the first to third thin roll rod supply drums 112 to 114 are located, for example, above the conveyor 110, and each drum rotation axis is orthogonal to the conveyance direction of the conveyor 110. Then, the leak prevention component supply drum 111, and the first to third thin roll rod supply drums 112 to 114 rotate in a state where the supply target components to be supplied onto the long outer winding paper 22P conveyed by the conveyor 110 are sucked by the drums, and sequentially supply the supply target components onto the long outer winding paper 22P at a predetermined timing. Note that various materials are sequentially supplied to each of the supply drums 111 to 114 via a hopper, an intermediate drum, etc. not shown in the figure.

[0062] As shown in FIG. 10, the leak prevention component supply drum 111 located at the first position P1 supplies double-length leak prevention members 4W onto the long outer winding paper 22P at regular intervals. Here, the interval between the double-length leak prevention members 4W supplied onto the long outer winding paper 22P is substantially equal to the length of the double-length thin roll rods 21W1 to 21W3, and is formed as a rod placement space S1 for placing the double-length thin roll rods 21W1 to 21W3. Then, the first to third thin roll rod supply drums 112 to 114 located at the second position P2 to the fourth position P4 sequentially supply the double-length thin roll rods 21W1 to 21W3 to the rod placement space S1 formed between the double-length leak prevention members 4W.

[0063] FIG. 12 is a diagram for explaining a situation where the leak prevention component supply drum 111 and each thin winding rod supply drums 112 to 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 each double-length thin winding rod 21W1 to 21W3 are sequentially supplied onto the long outer winding paper 22P conveyed by the conveyor 110. Then, at the fourth position P4, the double thin winding rod 21W3 is supplied to the rod placement space S1, so that the three double thin winding rods 21W1 to 21W3 are bundled and these bundles are arranged in series with the double-length leak prevention member 4W on the long outer winding paper 22P (see FIGS. 10 and 12, etc.). Here, the meaning of the term "bundled" means that the plurality of double-length thin winding rods 21W1 to 21W3 may be in a parallel and mutually adjacent arrangement relationship.

[0064] FIG. 13 is a diagram for explaining the latter half of the long flavor rod forming process according to the second manufacturing method. In the latter half of the long flavor rod forming process, the double-length leak prevention member 4W (double-length first component) and the bundles of each double-length thin winding rod 21W1 to 21W3 (double-length thin winding rods) arranged in series therewith (illustrated by reference numeral 21W in the figure) are integrally wound by the long outer winding paper 22P. As a result, a long columnar long flavor rod 2P' is formed in which the bundles of each double-length thin winding rod 21W1 to 21W3 and the double-length leak prevention member 4W are alternately arranged in the longitudinal direction and are integrally wound by the long outer winding paper 22P. Among the long flavor rods 2P', the section where the bundles of each double-length thin winding rod 21W1 to 21W3 are arranged is called the "thin winding rod section ST1", and the section where the double-length leak prevention member 4W is arranged is called the "leak component section ST2".

[0065] The winding of the bundles of the double-length thin winding rods 21W1 to 21W3 using the long outer winding paper 22P and the double-length shrinkage suppressing member 4W may be performed using a known tong (guide member) described in Japanese Patent Application Laid-Open No. 7-184625, similar to the long fragrance rod forming step according to the first manufacturing method. Thereby, while compressing the double-length thin winding rods 21W1 to 21W3 from the outside, these can be wound by the long outer winding paper 22P. As a result, a rod-shaped long fragrance rod 2P´ having an elliptical cross-section of each of the double-length thin winding rods 21W1 to 21W3 in the thin winding rod section ST1 is obtained.

[0066] Next, the cutting process according to the second manufacturing method will be described. In FIG. 13, the conveyor 110 is not shown. Reference numeral 115 shown in FIG. 13 is the cutting knife of the hoist. The cutting knife 115 cuts the long flavor rod 2P' at the central position in the length direction of the double-length leak suppression member 4W and at the central position in the length direction of each double-length thin winding rod 21W1 to 21W3. In other words, in the cutting process, the long flavor rod 2P' is cut at the central position of each of the thin winding rod section ST1 and the leak component section ST2. As described above, each of the double-length thin winding rods 21W1 to 21W3 is separated into two thin winding rods 21 by being cut at the central position in the length direction. Further, the double-length leak suppression member 4W is separated into two leak suppression portions 4 by being cut at the central position in the length direction. Through the above-described cutting process, an intermediate assembly MA (see FIG. 14) in which the leak suppression portion 4 is connected to the rear end of the flavor rod 2 formed by bundling a plurality of thin winding rods 21 can be formed. In the above example, the mode of cutting the long flavor rod 2P' using a single cutting knife 115 in the cutting process has been described, but the long flavor rod 2P' may be cut using a plurality of cutting knives 115. For example, a first cutting knife and a second cutting knife may be arranged at different positions along the conveying direction of the conveyor 110, the thin winding rod section ST1 may be cut using the first cutting knife, and the leak component section ST2 may be cut using the second cutting knife. Also, either the first cutting knife or the second cutting knife may be arranged on the upstream side in the conveying direction of the conveyor 110.

[0067] FIG. 14 is a view showing an intermediate assembly MA formed in the process of forming the flavor rod, and a separately prepared cooling unit 5, a filter unit 6, and a chip paper 8. In FIG. 14, the illustration of the leak prevention unit 4, the cooling unit 5, the filter unit 6, etc. is simplified. Here, the cooling unit 5 and the filter unit 6 correspond to the "second components" that constitute a part of the mouthpiece unit 3. The cooling unit 5 and the filter unit 6 corresponding to the second components can also be said to be the remaining components among the components constituting the mouthpiece unit 3 excluding the leak prevention unit 4 corresponding to the first component. The second manufacturing method of the flavor stick 1 includes a connecting process. In the connecting process according to the second manufacturing method, one or more second components that constitute a part of the mouthpiece unit 3 are arranged in series with the leak prevention unit 4 corresponding to the first component in the intermediate assembly MA, and the intermediate assembly MA and the one or more second components are integrally wound by the chip paper 8. In the example here, the cooling unit 5 and the filter unit 6 respectively correspond to the second components. Therefore, as shown in FIG. 14, the cooling unit 5 and the filter unit 6 are arranged in series in this order at the rear end of the leak prevention unit 4 in the intermediate assembly MA, and the intermediate assembly MA, the cooling unit 5, and the filter unit 6 are integrally connected by winding them with the chip paper 8. As a result, as shown in FIG. 15, the flavor stick 1 is completed. In FIG. 15, the internal structures of the leak prevention unit 4, the cooling unit 5, and the filter unit 6 are not shown.

[0068] The flavor stick 1 configured as described above is sucked using the flavor suction device 30 shown in FIG. 1. As shown in FIG. 1, the flavor suction device 30 includes a heating chamber 31, an external heater 32, a power supply unit 33 that supplies operating power to the external heater 32 to operate it, a control unit 34 that controls the power supplied to the external heater 32, and the like. The heating chamber 31 is a substantially cylindrical cavity defined by a chamber side wall 31B and a chamber bottom wall 31C that constitute a part of the housing in the flavor suction device 30. When the flavor stick 1 is inserted into the heating chamber 31, the flavor rod 2 is inserted from the front end 1b side through the insertion port 31A.

[0069] The external heater 32 is a heating element such as a metal thin film heater or a film heater that generates heat by the electric power supplied from the power supply unit 33. The metal thin film heater is a planar heating heater that uses a metal thin film as a heating element and has flexibility. The film heater may have a structure in which, for example, a layer made of an electrical insulating material and a layer made of a heating track which is an example of a heating element are stacked. However, the type of the external heater 32 is not particularly limited as long as the fragrance rod 2 inserted into the heating chamber 31 can be heated from the outer peripheral side. As one aspect, the external heater 32 may be provided in a manner capable of facing the outer peripheral surface from the front end to the rear end of the fragrance rod 2 inserted into the heating chamber 31.

[0070] Further, in the fragrance suction device 30, one end of the air flow path 36 communicates with the chamber bottom wall 31C. The other end of the air flow path 35 communicates with an air intake port 37 formed in the housing of the fragrance suction device 30.

[0071] The fragrance suction device 30 may start the heating operation triggered by a start operation such as an operation switch arranged in the housing. Further, the fragrance suction device 30 may start the heating operation triggered by detecting that the fragrance stick 1 (fragrance rod 2) has been inserted into the heating chamber 31. For example, the control unit 34 includes a sensor that detects that the fragrance stick 1 (fragrance rod 2) has been inserted into the heating chamber 31, and may start the heating operation triggered by detecting the insertion of the fragrance stick 1 (fragrance rod 2) with this sensor.

[0072] The power supply unit 33 is a power supply unit that supplies electric power for heating to the external heater 32 via the control unit 34. The control unit 34 receives a start request for the heating operation triggered, for example, when an operation switch is operated or when it is detected that the fragrance stick 1 has been inserted into the heating chamber 31, and causes the power supply unit 33 to supply the operating power to the external heater 32.

[0073] Further, the control unit 34 may include a temperature sensor that detects the temperature inside the heating chamber 31 or the temperature of the flavor rod unit 2, and may adjust the amount of current supplied from the power supply unit 33 to the external heater 32 based on the temperature detected by the temperature sensor.

[0074] In the flavor stick 1 configured as described above, when the external heater 32 operates with the flavor rod 2 inserted into the heating chamber 31 of the flavor suction device 30, the flavor source 24 of each thin winding rod 21 is heated. As a result, the aerosol generating base material contained in the flavor source 24 volatilizes and the flavor components are released from the flavor source 24, resulting in the generation of an aerosol containing the flavor components. The aerosol containing the flavor components flows inside each thin winding rod 21 toward the mouthpiece portion 3 side (downstream side), and flows into the mouthpiece portion 3 from the rear end of each thin winding rod 21. Then, the aerosol containing the flavor components sequentially passes through the aerosol flow paths 41A to 41C, the cooling unit 5, and the filter unit 6 of the leak prevention unit 4 located at the front end of the mouthpiece portion 3, and is finally sucked into the user's oral cavity from the suction port end 1a.

[0075] The flavor rod 2 according to the present embodiment has a form in which a plurality of thin winding rods 21 that wind the flavor source 24 with the inner winding paper 23 are integrally bundled with the outer winding paper 22. That is, in the flavor rod 2 of the present embodiment, the flavor source 24 in each thin winding rod 21 is individually wound with the inner winding paper 23. According to this, it is possible to sufficiently secure the contact area between the flavor source 24 in the flavor rod 2 and the winding paper (inner winding paper 23) that winds it. Therefore, it is possible to suppress the flavor source 24 of each thin winding rod 21 from dropping off (spilling) from the front end 1b side.

[0076] In addition, in the flavor rod 2 of the present embodiment, the inner winding paper 23 of each thin winding rod 21 is adhered to the outer winding paper 22 at the adhesion portion BP. Therefore, when the flavor rod 2 is inserted (mounted) into the heating chamber 31, even when an insertion resistance is generated due to the friction between the chamber side peripheral wall 31B of the heating chamber 31 and the outer winding paper 22, each thin winding rod 21 located inside the outer winding paper 22 is less likely to be displaced to the mouthpiece portion 3 side (rear end side). Further, each thin winding rod 21 in the flavor rod 2 has an elliptical cross-section, and the minor axis direction thereof is arranged along the radial direction of the flavor rod 2. According to this, the major axis of each thin winding rod 21 is easily arranged along the circumferential direction of the flavor rod 2, and the area of the outer peripheral side gap portion 26 can be reduced.

[0077] In addition, a leak prevention portion 4 is arranged at the front end portion of the mouthpiece portion 3 of the flavor stick 1. The leak prevention portion 4 has aerosol flow paths 41A to 41C for allowing the aerosol generated in the plurality of thin winding rods 21 to flow therethrough and extending in the axial direction, and has a central side closing portion 42A and an outer peripheral side closing portion 42B disposed opposite to the central side gap portion 25 and the outer peripheral side gap portion 26 in the flavor rod 2. According to this, when the flavor stick 1 is suctioned, it is possible to suppress the air taken into the flavor rod 2 from the front end 1b side from leaking downstream through the central side gap portion 25 and the outer peripheral side gap portion 26. The mode of the aerosol flow path of the leak prevention portion 4, such as its position, size, and number, is not particularly limited as long as it can allow the aerosol flowing from each thin winding rod 21 to flow downstream. Further, within a range where air leakage through the central side gap portion 25 and the outer peripheral side gap portion 26 is allowed, the installation of the leak prevention portion 4 may be omitted.

[0078] FIG. 16 is a diagram for explaining a modified example of the leak suppression unit 4 according to Embodiment 1. 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 outer cross-sectional shape of each thin winding rod 21, that is, the position of the outer surface 23A of the inner winding paper 23. In the modified example shown in (a), the aerosol flow paths 41A to 41C are arranged to face the rear ends of the respective thin winding rods 21. Further, as shown in (a), the cross-sectional areas of the aerosol flow paths 41A to 41C are smaller than the cross-sectional areas of the respective thin winding rods 21. And the rear ends of the respective thin winding rods 21 are arranged across the aerosol flow paths 41A to 41C corresponding to the closing surface 42 (central closing portion 42A, outer peripheral closing portion 42B) of the leak suppression unit 4.

[0079] That is, in the above configuration, the rear end of each thin winding rod 21 is supported from behind by abutting a part of it against the closing surface 42 (central closing portion 42A, outer peripheral closing portion 42B) while facing the aerosol flow paths 41A to 41C where a part of it is oppositely arranged. As a result, among the closing surface 42 (central closing portion 42A, outer peripheral closing portion 42B) of the leak suppression unit 4, the region facing the rear end of each thin winding rod 21 (the region abutting against the rear end) is configured to function as a displacement prevention portion of each thin winding rod 21 when the flavor rod 2 is inserted into the heating chamber 31. According to this, when inserting (mounting) the flavor rod 2 into the heating chamber 31, even when an insertion resistance is generated due to the friction between the chamber side peripheral wall 31B of the heating chamber 31 and the outer winding paper 22, it is possible to make it difficult for the respective thin winding rods 21 located inside the outer winding paper 22 to be displaced so as to be pushed into the mouthpiece portion 3 side (rear end side). In this way, when the closing surface 42 of the leak suppression unit 4 is also made to function as a displacement prevention portion (support portion) that suppresses displacement by partially supporting the rear ends of the respective thin winding rods 21, it may be omitted to adhere the inner winding paper 23 of each thin winding rod 21 to the outer winding paper 22.

[0080] Next, in the modification shown in (b), a single aerosol flow path 41 is disposed across the rear ends of the respective thin winding rods 21 on the central side of the cross section of the leak suppression portion 4. That is, the single aerosol flow path 41 is disposed so as to partially face the rear ends of the respective thin winding rods 21. In the example shown in (b), the aerosol flow path 41 is disposed opposite to the rear end of the central side gap portion 25 in the flavor rod 2, but an aspect as shown in (b) can be adopted within a range where air leakage through the central side gap portion 25 is allowed.

[0081] Further, the diameter of the flavor rod 2 according to the present embodiment may be defined so as to be compressed by the chamber side peripheral wall 31B in the process of being inserted into the heating chamber 31. For example, the cross section of the heating chamber 31 (a cross section in a direction orthogonal to the insertion and extraction direction of the flavor rod 2) may be smaller than the diameter of the flavor rod 2. By doing so, in the process of inserting the flavor rod 2 into the heating chamber 31, the flavor rod 2 is compressed from the outer peripheral side by the chamber side peripheral wall 31B, and the central side gap portion 25 and the outer peripheral side gap portion 26 are crushed, or the cross-sectional areas thereof can be reduced. Thereby, at the time of sucking the flavor stick 1, it becomes easier to further suppress air leakage through the central side gap portion 25 and the outer peripheral side gap portion 26.

[0082] Note that the plurality of thin-wound rods 21 included in the flavor rod 2 may have the same type of flavor source 24 or may be different from each other. In the latter case, for example, the first thin-wound rod 21 included in the flavor rod 2 may be filled with a flavor source 24 in the form of a homogenizing sheet folded in a gather shape inside the inner winding paper 23. Also, for example, the second thin-wound rod 21 may be filled with a flavor source 24 in the form of shredded tobacco inside the inner winding paper 23. Also, for example, the third thin-wound rod 21 may be filled with a plant material (for example, a herb material) containing no tobacco component as the flavor source 24 inside the inner winding paper 23. These combination modes are of course just an example, but by making the type of the flavor source 24 different between at least one thin-wound rod 21 and other thin-wound rods 21 among the plurality of thin-wound rods 21 provided in the flavor rod 2, the degree of freedom in flavor and taste design is increased, and it becomes easier to realize a rich flavor and taste.

[0083] Also, when the types of the flavor sources 24 of the plurality of thin-wound rods 21 in the flavor rod 2 are different as described above, the cross-sectional areas of the thin-wound rods 21 may be made different from each other. According to this, the blending amount of the flavor source 24 can be easily controlled according to the type of the flavor source 24.

[0084] Here, in the flavor rod 2, for each thin wound rod 21, the outer peripheral side of the flavor source 24 is covered by the inner winding paper 23. Therefore, the aerosol containing the flavor components released from the flavor source 24 of each thin wound rod 21 is basically introduced into the mouthpiece portion 3 without being mixed with each other. According to this, when different types of flavor sources 24 are included in the plurality of thin wound rods 21, it is also possible to expect the effect that the flavors of the flavor components contained in the aerosols respectively released from the flavor sources 24 of different types can be made more prominent. From such a viewpoint, the mouthpiece portion 3 may have a flow path structure that individually guides the aerosols flowing from each of the plurality of thin wound rods 21 to the suction port end 1a. For example, the leak prevention portion 4 can individually circulate the aerosols flowing from each thin wound rod 21 through the aerosol flow paths 41A to 41C shown in FIG. 4. Further, for the cooling portion 5, for example, a sheet folded in a gather shape may be arranged, and a flow path for making it difficult to mix the aerosols flowing from each thin wound rod 21 may be formed along the axial direction of the mouthpiece portion 3.

[0085] <Embodiment 2> Next, the flavor rod according to Embodiment 2 will be described. FIG. 17 is a diagram showing a cross section of the flavor rod 2A according to Embodiment 2. As shown in FIG. 17, the flavor rod 2A has two thin wound rods 21. Even in the flavor rod 2A of the two thin wound rod type (two thin wound rod type), the basic structure is the same as that of the flavor rod 2 of the three thin wound rod type (three thin wound rod type) up to the above description.

[0086] In FIG. 17, components common to the embodiments described above are denoted by the same reference numerals, and detailed description thereof will be omitted. In the example shown in FIG. 17, the pair of thin winding rods 21 have substantially identical elliptical shapes and are arranged such that their major axis directions are parallel. Also, the minor axis directions of each of the thin winding rods 21 are all arranged along the radial direction of the flavor rod 2A. More specifically, the minor axes of each of the thin winding rods 21 are located on the same straight line passing through the central axis CL, and the pair of thin winding rods 21 are arranged such that the outer surfaces 23A of the inner winding paper 23 are in contact with each other at the central portion of the cross section of the flavor rod 2A. Thereby, formation of the above-described central side gap portion 25 can be suppressed, or the cross-sectional area of the central side gap portion 25 can be reduced. Also, in the flavor rod 2A, by arranging the major axis directions in the pair of thin winding rods 21 in parallel, the area of the outer peripheral side gap portion 26 can be reduced.

[0087] The flavor rod 2A shown in FIG. 17 is also connected integrally with the mouthpiece portion 3 via the chip paper 8 described above, whereby the flavor stick 1 is constituted (see FIG. 2). The flavor rod 2A according to this modification can basically be manufactured by the same process as the flavor rod 2 of the three-thin-winding type. Of course, the two-thin-winding type is different from the three-thin-winding type in that the number of thin winding rods 21 is two. Therefore, in this embodiment, two long thin winding rods 21P1 and 21P2 are provided in the above-described long thin winding rod forming process. When the diameter of the flavor rod 2 to be manufactured is 7 mm, examples of the diameters (before compression) of the two long thin winding rods 21P1 and 21P2 are set to about 4 mm to 4.5 mm.

[0088] FIG. 18 is a diagram for explaining a cross section of the leak prevention part 4 according to Embodiment 2. The chain lines shown in the figure indicate the cross-sectional outer shape of each thin winding rod 21, that is, the position of the outer surface 23A of the inner winding paper 23. In the aspects shown in (a) and (b), the leak prevention part 4 is formed with a pair of aerosol flow paths 41A and 41B penetrating along the central axis CL2 for individually flowing the aerosol from the pair of thin winding rods 21. In the example shown in (a), the cross section of each aerosol flow path 41A and 41B is congruent with the corresponding thin winding rod 21, and each aerosol flow path 41A and 41B is arranged facing each thin winding rod 21. Further, as shown in (a), the leak prevention part 4 is configured such that the outer peripheral side closing part 42B of the closing surface 42 closes the rear end of the outer peripheral side gap part 26 of the fragrance rod 2A.

[0089] In the aspect shown in (b), the cross-sectional area of each aerosol flow path 41A and 41B is smaller than that of the thin winding rod 21 in which they are arranged opposite to each other. Further, the rear end of each thin winding rod 21 is arranged across the closing surface 42 (outer peripheral side closing part 42B) of the leak prevention part 4 and the corresponding aerosol flow paths 41A and 41B. That is, in the aspect of (b), the rear end of each thin winding rod 21 is supported from behind by abutting a part of it against the closing surface 42 (outer peripheral side closing part 42B) while facing the aerosol flow paths 41A and 41B in which a part of it is arranged opposite to each other. As a result, in the closing surface 42 (outer peripheral side closing part 42B) of the leak prevention part 4, the region facing the rear end of each thin winding rod 21 (the region in contact with the rear end) functions as a positioning prevention part (supporting member) of each thin winding rod 21. Therefore, even if an insertion resistance occurs when inserting the fragrance rod 2A into the heating chamber 31, it is possible to suppress the displacement of each thin winding rod 21 being pushed into the mouthpiece part 3 side (rear end side).

[0090] In the aspect shown in (b), the leak prevention part 4 has a single aerosol flow path 41 on the central side of the cross section of the leak prevention part 4, and the closing surface 42 (outer peripheral side closing part 42B) partially closes the rear end of the outer peripheral side gap part 26 of the fragrance rod 2A.

[0091] <Embodiment 3> Next, the fragrance rod according to Embodiment 3 will be described. In the fragrance rods 2 and 2A described above, the fragrance source 24 was filled inside the inner winding paper 23 of the thin winding rod 21. However, the filling form is not limited to such a form, and various forms can be adopted as long as the fragrance source and the aerosol generating base material are included inside the inner winding paper 23.

[0092] FIG. 19 is a diagram showing a cross section of the fragrance rod 2B according to Embodiment 3. The fragrance rod 2B is different from the fragrance rod 2 according to Embodiment 1 only in the form of the fragrance source containing the aerosol disposed inside the inner winding paper 23 of the thin winding rod 21, and other configurations are the same as those of the fragrance rod 2.

[0093] Reference numeral 24A shown in FIG. 19 is a fragrance source disposed inside the inner winding paper 23. The fragrance source 24A has a fragrance source and an aerosol generating base material, and a holding base material 240 for holding them. In the present embodiment, as the fragrance source, for example, the above-mentioned appropriate fragrance can be used. For example, the holding base material 240 of the fragrance source 24A is a base material sheet impregnated with and holding a liquid fragrance and an aerosol generating base material, and examples of the material of the holding base material include non-woven fabric. The fragrance impregnated in the holding base material 240 (base material sheet) of the fragrance source 24A may not contain tobacco components. Further, the holding base material 240 (base material sheet) of the fragrance source 24A may be adhered, for example, along the inner surface of the inner winding paper 23 in the thin winding rod 21. The thickness of the holding base material 240 (base material sheet) is not particularly limited, but for example, a mode of about 0.1 mm to 2 mm can be cited as an example. The fragrance rod 2A according to the present embodiment can be formed by continuously winding a long sheet-like base material sheet impregnated with a fragrance source and an aerosol generating base material into a circular cylindrical shape in the longitudinal direction by a long sheet-like winding paper for thin winding in the above-described long thin winding rod forming step, so that a plurality of long thin winding rods are formed in parallel in the conveying direction of the winding-up machine. The subsequent long fragrance rod forming step and cutting step are the same as those in Embodiment 1 described above.

[0094] Note that the types of flavor sources (perfumes) included in the flavor source 24A of each thin winding rod 21 may be the same or different. Also, in the configuration example shown in FIG. 19, the holding base material 240 (base material sheet) of the flavor source 24A of each thin winding rod 21 has a cross-sectional cylindrical shape, but it is not limited to this. The cross-section of the holding base material 240 (base material sheet) can adopt any shape, for example, a C-shaped, S-shaped, spiral-shaped, etc. Also, a base material sheet impregnated with a liquid perfume and an aerosol generating base material may be cut into small pieces and filled inside the inner winding paper 23. Of course, a part of the plurality of thin winding rods 21 included in the flavor rod 2A may be replaced with a thin winding rod 21 having a cigarette filler as the flavor source 24 as described in FIG. 3 and the like.

[0095] FIG. 20 is a diagram showing variations of the flavor source 24A in the thin winding rod 21 according to Embodiment 3. (a) shows that the flavor source 24A (holding base material 240) has a C shape. (b) shows that the flavor source 24A (holding base material 240) has an S shape. (c) shows that the flavor source 24A (holding base material 240) has a meandering shape. (d) shows that the flavor source 24A (holding base material 240) has a spiral shape. Of course, the variations shown in FIG. 14 are also examples of the form of the flavor source 24A (holding base material 240).

[0096] Also, in each of the above-described embodiments, the ratio of the total cross-sectional area of the central side gap portion 25 and the outer peripheral side gap portion 26 to the cross-sectional area of the flavor rod 2 is not particularly limited, but an aspect of making it 10% or less is cited as an example, and it is preferably 5% or less. By doing so, air leakage to the downstream side through the central side gap portion 25 and the outer peripheral side gap portion 26 can be reduced.

[0097] In addition, the number of the thin winding rods 21 included in the flavor rod 2 is not particularly limited as long as it is 2 or more. However, from the viewpoint of achieving both suppression of the dropout of the flavor source 24 from the front end of each thin winding rod 21 and ease of manufacturing the flavor rod 2, it is preferable to set the number of the thin winding rods 21 to 3. Note that the number of the thin winding rods 21 may be switched along the axial direction of the flavor rod 2. For example, three thin winding rods 21 may be arranged on the front end side of the flavor rod 2, and two thin winding rods 21 may be arranged on the rear end side of the flavor rod 2.

[0098] In addition, for the inner winding paper 23 used for the thin winding rod 21, in order to efficiently transfer heat from the external heater 32 to the inner flavor source 24, it is preferable to use a material with high heat transfer performance. Therefore, it is preferable to use a material with a low basis weight and a high density for the inner winding paper 23. For example, the basis weight of the inner winding paper 23 is set to 10 gsm or more and 40 gsm or less, and the density of the inner winding paper 23 is set to 1 g / cm 3 or more and 1.5 g / cm 3 or less. Further, the inner winding paper 23 may be one coated with a coating agent such as pectin or sodium alginate in order to improve its heat transfer performance. Further, as the inner winding paper 23, a material with excellent heat transfer performance such as aluminum laminated paper may be used.

[0099] In addition, for the inner winding paper 23, from the viewpoint of suppressing the leakage of the aerosol through the central side gap portion 25 and the outer peripheral side gap portion 26, it is preferable to use a material with a low air permeability. For example, an aspect in which the air permeability of the inner winding paper 23 is 0 Gurley unit (CU) or more and 200 Gurley unit (CU) or less can be mentioned. Note that the above air permeability can use, for example, a value measured in accordance with ISO 2965:2009.

[0100] In addition, for the outer winding paper 22 of the flavor rod 2 to efficiently transfer heat from the external heater 32 to the inner thin winding rod 21 (flavor source 24), it is preferable to use a material with high heat transfer performance. Therefore, it is preferable to use a material with a low basis weight and high density for the outer winding paper 22. For example, the basis weight of the outer winding paper 22 is set to be 10 gsm or more and 40 gsm or less, and the density of the outer winding paper 22 is 1 g / cm 3 or more and 1.5 g / cm 3 or less. In addition, in order to improve the heat transfer performance of the outer winding paper 22, for example, a coated paper coated with a coating agent such as pectin or sodium alginate may be used. Also, as the outer winding paper 22, a material with excellent heat transfer performance such as aluminum laminated paper may be used.

[0101] Also, from the viewpoint of suppressing breakage of the outer winding paper 22 when inserting and removing the rod into and from the heating chamber 31, it is preferable that the static friction coefficient between the external heater 32 and the outer winding paper 22 is 0.45 or more and 0.75 or less, and the dynamic friction coefficient is 0.4 or more and 0.7 or less. Also, from the viewpoint of suppressing breakage of the outer winding paper 22 when inserting and removing the rod into and from the heating chamber 31, it is preferable that the tensile strength of the outer winding paper 22 is 10 to 20 N / 15 mm and the wet tensile strength of the outer winding paper 22 is 5 to 20 N / 15 mm. The measurement method of the tensile strength of the outer winding paper 22 conforms to, for example, JIS P 8113. The measurement method of the wet tensile strength of the outer winding paper 22 is measured based on, for example, the wet tensile strength test described in JP-A-2019-187451.

[0102] Further, the hardness of the thin winding rod 21 preferably becomes 60% or more and 85% or less in a state where the fragrance source 24 is filled inside the inner winding paper 23. The term "hardness" as used herein means the resistance to deformation in the cross-sectional direction of the thin winding rod 21. The hardness of the thin winding rod 21 can be measured, for example, based on the test method described in Japanese Patent Application Laid-Open No. 2019-506868 (paragraphs 0029-0031, FIG. 1). Also, the test for measuring the hardness of the thin winding rod 21 can be carried out using the standard operating procedure of the Borgwaldt Hardness Tester H10 (manufactured by Heinr Borgwaldt GmbH). That is, the hardness of the thin winding rod 21 is obtained by the following formula. Hardness (%) = (Dd / Ds) × 100 In the formula, Ds is the height in the diameter direction of the thin winding rod 21 before being loaded by the Borgwaldt Hardness Tester H10, and Dd is the height in the radial direction after applying a constant load weight (88 g) from the diameter direction to the thin winding rod 21 for a predetermined load time (5 seconds) by the load bar of the Borgwaldt Hardness Tester H10. FIG. 21 is a diagram for explaining the outline of the hardness measurement of the thin winding rod 21. The symbol F shown in FIG. 21 indicates the load weight applied to the thin winding rod 21 from the diameter direction during the measurement test. The symbol d is the amount of depression (d = Ds - Dd) by which the thin winding rod 21 is pushed down in the diameter direction by the loading by the load bar. Note that the harder the thin winding rod 21 (the smaller the amount of depression), the closer its hardness is to 100%.

[0103] As described above, the embodiments according to the present invention have been described, but the fragrance stick, the non-combustion heating type fragrance attracting product, and the method for manufacturing the fragrance stick according to the present invention are not limited thereto. Also, each aspect disclosed in the above-described embodiments and modified examples can be combined with any other aspect disclosed in this specification.

Explanation of symbols

[0104] 1 ··· Fragrance stick 2 ··· Fragrance rod 3 ··· Mouthpiece part 21 ··· Thin winding rod 22 ··· Outer winding paper 23 ··· Inner winding paper 24 ··· Scent source

Claims

1. A fragrance rod that is inserted into a heating chamber of a fragrance attracting device and is heated from the outer peripheral side by an external heater disposed on the side peripheral portion of the heating chamber, and A mouthpiece portion connected to the rear end side of the fragrance rod, Comprising The fragrance rod has a plurality of thin wound rods and an outer winding paper that bundles and winds the plurality of thin wound rods, Each of the plurality of thin wound rods has an inner winding paper, and a fragrance source and an aerosol generating base material disposed inside the inner winding paper, The inner winding paper in the plurality of thin wound rods is adhered to the outer winding paper, Fragrance stick.

2. A fragrance rod that is inserted into a heating chamber of a fragrance attracting device and is heated from the outer peripheral side by an external heater disposed on the side peripheral portion of the heating chamber, and A mouthpiece portion connected to the rear end side of the fragrance rod, Comprising The fragrance rod has a plurality of thin wound rods and an outer winding paper that bundles and winds the plurality of thin wound rods, Each of the plurality of thin wound rods has an inner winding paper, and a fragrance source and an aerosol generating base material disposed inside the inner winding paper, A leak suppression portion connected to the rear end of the fragrance rod, wherein an aerosol flow path for flowing the aerosol generated in the plurality of thin wound rods extends in the axial direction, and a leak suppression portion having a closing portion that closes the rear end of a gap portion formed between the outer winding paper and the plurality of thin wound rods is disposed at the front end portion of the mouthpiece portion, Fragrance stick.

3. The leak suppression portion includes an outer peripheral side closing portion that is disposed opposite to an outer peripheral side gap portion formed in the vicinity of the outer periphery of the cross section of the fragrance rod among the gap portions, The fragrance stick according to claim 2.

4. The leak suppression portion includes a central side closing portion that is disposed opposite to a central side gap portion formed in the central side of the cross section of the fragrance rod among the gap portions, The fragrance stick according to claim 2 or 3.

5. The aerosol flow path is disposed opposite to the rear ends of the plurality of thin wound rods. The fragrance stick according to any one of claims 2 to 4.

6. The rear ends of each of the plurality of thin wound rods are disposed across the closing portion and the aerosol flow path, Among the closing portions, a region facing the rear end of the thin wound rod functions as a displacement prevention portion of the thin wound rod when the fragrance rod is inserted into the heating chamber. ​ The fragrance stick according to any one of claims 2 to 5.

7. The fragrance stick according to any one of claims 1 to 6, and a fragrance suction device used for sucking the fragrance stick, the fragrance suction device having a heating chamber into which the fragrance rod in the fragrance stick can be inserted, and an external heater disposed on a side peripheral portion of the heating chamber. A non-combustible fragrance suction product comprising the same.

8. A method for manufacturing a fragrance stick, the fragrance stick comprising a fragrance rod inserted into a heating chamber of a fragrance suction device and heated from the outer peripheral side by an external heater disposed on a side peripheral portion of the heating chamber, and a mouthpiece portion connected to a rear end side of the fragrance rod, the method comprising: a step of forming a fragrance rod by winding a plurality of thin winding rods obtained by winding a fragrance source containing an aerosol generating base material with an inner winding paper and then integrally winding these with an outer winding paper; a connecting step of arranging the mouthpiece portion in series with the fragrance rod and integrally winding these with a chip paper. A method for manufacturing a fragrance stick, comprising the same.

9. The step of forming the fragrance rod includes: a step of forming a plurality of long thin winding rods in parallel in a conveying direction of a winding-up machine by continuously winding a fragrance source containing an aerosol generating base material in a longitudinal direction with a long sheet-like winding paper for thin winding; a step of forming a long fragrance rod by integrally winding the plurality of long thin winding rods while merging them with a long outer winding paper; a cutting step of forming the fragrance rod by cutting the long fragrance rod into a predetermined length. The method for manufacturing a fragrance stick according to claim 8, comprising the same.

10. The step of forming the fragrance rod includes: a step of forming a long fragrance rod by supplying double-length first components having a length twice that of a first component constituting a part of the mouthpiece portion at predetermined intervals on a long outer winding paper conveyed along a conveying path of a winding-up machine, supplying a plurality of double-length thin winding rods having a length twice that of the thin winding rod so as to bundle them in a rod placement space formed between the double-length first components, and then integrally winding a bundle of the double-length first components and the double-length thin winding rods arranged in series therewith with the long outer winding paper. A cutting step of forming an intermediate assembly in which the first component is connected to the fragrance rod by cutting the long fragrance rod at the central position in the length direction of the double-length first component and at the central position in the length direction of the double-length thin-wound rod, respectively, is provided. In the connecting step, one or more second components constituting a part of the mouthpiece portion are The method for manufacturing a fragrance stick according to claim 8, wherein the intermediate assembly and the one or more second components are integrally wound with chip paper in a state where they are arranged in series with the first component in the intermediate assembly.

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