Flavor generating article and flavor inhalation system

Abstract

Provided is a flavor-generating article that is heated by microwaves to generate a flavor. The flavor generating article has a flavor source having a first hole into which a microwave generating antenna can be inserted.

Description

[Technical Field]

[0001] The present invention relates to a flavor generating article and a flavor inhalation system. [Background technology]

[0002] Conventionally, flavor-generating articles for inhaling flavors and the like without burning materials are known (for example, Patent Documents 1 and 2). Among such flavor-generating articles, there is known one that has a flavor source containing tobacco containing volatile components and is heated by microwaves (see Patent Document 3). [Prior art documents] [Patent documents]

[0003] [Patent Document 1] International Publication No. 2020 / 002165 [Patent Document 2] International Publication No. 2020 / 007879 [Patent Document 3] Chinese Patent Application Publication No. 110141002 Summary of the Invention [Problem to be solved by the invention]

[0004] In the device disclosed in Patent Document 3, a conductor that generates microwaves is inserted into the flavor source of a flavor-generating article, and microwaves are irradiated from the inside to heat the flavor source. However, when the conductor is inserted into the flavor source of the flavor-generating article, the flavor source and the conductor are in close contact with each other. Therefore, when the conductor is removed from the flavor source after smoking, components of the heated flavor source may adhere to the conductor, which may require frequent cleaning of the conductor.

[0005] One object of the present invention is to provide a flavor generating article in which components of a heated flavor source are less likely to adhere to a conductor that generates microwaves. [Means for solving the problem]

[0006] According to a first aspect, there is provided a flavor generating article that generates a flavor when heated by microwaves, The flavor generating article has a flavor source having a first hole into which a microwave generating antenna can be inserted.

[0007] According to the first embodiment, when the microwave generating antenna is inserted into the first hole, the flavor source does not come into close contact with the microwave generating antenna, as compared to when the flavor source does not have the first hole, which makes it difficult for components of the heated flavor source to adhere to the microwave generating antenna.

[0008] A second aspect is summarized as the first aspect, wherein the radius of the first hole is equal to or greater than the radius of the microwave generating antenna.

[0009] According to the second aspect, when the microwave generating antenna is inserted into the first hole, the flavor source is prevented from being pressed against the microwave generating antenna. Specifically, the flavor source is separated from the microwave generating antenna, or even if it comes into contact with the microwave generating antenna, it is not pressed strongly against the microwave generating antenna. This makes it even more difficult for the components of the heated flavor source to adhere to the microwave generating antenna.

[0010] A third aspect is the first or second aspect, wherein the length of the first hole is equal to or greater than half the length of the microwave generating antenna.

[0011] A simple simulation revealed that the electromagnetic field intensity generated from the microwave generating antenna is stronger the closer to the top of the antenna. According to the third aspect, more than half of the microwave generating antenna from the top can be inserted into the first hole, so microwaves can be efficiently transmitted to the flavor source and sufficient flavor can be generated. If the length of the first hole is shorter than half the length of the microwave generating antenna, the entire range within half the length from the top of the microwave generating antenna cannot be inserted, so microwaves cannot be efficiently transmitted to the flavor source.

[0012] A fourth aspect is summarized as any one of the first to third aspects, further comprising a non-flavor source sheet covering the inner surface of the flavor source that defines the first hole.

[0013] According to the fourth aspect, the microwave generating antenna inserted into the first hole can be prevented from coming into direct contact with the flavor source, making it even more difficult for components of the heated flavor source to adhere to the microwave generating antenna.

[0014] A fifth aspect is the fourth aspect, wherein the non-flavor source sheet has one or more holes penetrating between its inner surface and its outer surface.

[0015] According to the fifth aspect, the flavor generated from the flavor source can pass through the holes in the non-flavor source sheet and flow through the first hole, thereby suppressing an increase in ventilation resistance due to the use of a non-flavor source sheet.

[0016] A sixth aspect is summarized as any one of the first to fifth aspects, further comprising a sheet member surrounding the outside of the flavor source.

[0017] According to the sixth embodiment, the flavor source can be integrally joined with other elements, such as a filter, that constitute the flavor generating article using a sheet member.

[0018] A seventh aspect is the sixth aspect, wherein the flavor source is adhered to the sheet member.

[0019] According to the seventh aspect, the flavor source can be prevented from moving relative to the sheet member, so that even if the microwave generating antenna comes into contact with the flavor source when inserted into the first hole, the position of the flavor source can be prevented from shifting.

[0020] An eighth aspect is summarized as the sixth or seventh aspect, wherein the sheet member has one or more holes penetrating between its inner surface and its outer surface.

[0021] According to the eighth aspect, outside air can pass through the holes in the sheet member and flow into the flavor-generating article, so that the flavor generated in the flavor source can be delivered to the user more efficiently.

[0022] A ninth aspect is summarized as any one of the first to eighth aspects, wherein the flavor source has a second hole that communicates between the first hole and an outer surface of the flavor source.

[0023] According to the ninth aspect, outside air can flow into the first hole through the second hole of the flavor source, so that the flavor generated in the flavor source can be delivered to the user more efficiently.

[0024] A tenth aspect is summarized as any one of the first to ninth aspects, wherein the flavor source includes one or more flavor source sheets rolled into a cylindrical shape.

[0025] According to the tenth embodiment, a flavor source having a first hole can be easily produced.

[0026] An eleventh aspect is summarized as the tenth aspect, wherein the flavor source sheet is subjected to a surface area increasing treatment.

[0027] According to the eleventh aspect, the surface area of ​​the flavor source sheet can be increased compared to when the surface area-increasing treatment is not performed, thereby enabling the flavor to be generated more efficiently. Here, the surface area-increasing treatment can include, for example, crimping, embossing, slitting, punching, etc. When the flavor source sheet is crimped or embossed, the unevenness of the surface of the flavor source sheet creates gaps through which air can pass, allowing the flavor generated in the flavor source to be delivered to the user more efficiently.

[0028] A twelfth aspect is summarized as follows: in any of the first to eleventh aspects, the flavor source has a first portion and a second portion that is farther from the first hole than the first portion and more outer circumferential than the first portion, and the dielectric constant of the second portion is higher than the dielectric constant of the first portion.

[0029] If the dielectric constant of the second portion, which is located farther from the first portion when the microwave generating antenna is inserted into the first hole, is equal to that of the first portion, the first portion will be heated preferentially, and the heating temperature of the second portion will be lower than that of the first portion, which may result in the second portion not being heated sufficiently. According to the twelfth aspect, the dielectric constant of the second portion is higher than that of the first portion, which makes it possible to prevent the second portion from being more difficult to heat than the first portion.

[0030] A thirteenth aspect is summarized as any one of the first to twelfth aspects, wherein the flavor-generating article has an airflow resistance of 40 mmH2O or more and 120 mmH2O or less.

[0031] According to the thirteenth aspect, it is possible to provide a comfortable inhalation feeling to the user. Furthermore, since the airflow resistance is not too high, it is possible to prevent the aerosol from being undesirably filtered.

[0032] According to a fourteenth aspect, there is provided a flavor inhalation system, which includes the flavor generating article according to any one of the first to thirteenth aspects, and a flavor inhaler having a microwave generating antenna inserted into the through-hole of the flavor generating article.

[0033] According to the fourteenth aspect, when the microwave generating antenna is inserted into the first hole, the flavor source does not come into close contact with the microwave generating antenna, compared to when the flavor source does not have the first hole, which makes it difficult for components of the heated flavor source to adhere to the microwave generating antenna.

[0034] A fifteenth aspect is summarized as the fourteenth aspect, wherein when the flavor-generating article is positioned at a desired position in the flavor inhaler, the top of the microwave-generating antenna is arranged to overlap the flavor source in the longitudinal direction.

[0035] A simple simulation revealed that the electromagnetic field intensity generated from the microwave generating antenna is particularly strong at the top of the antenna, and is also strong in a predetermined range away from this top. According to the fifteenth aspect, the top, which has a particularly strong electromagnetic field intensity, overlaps with the flavor source in the longitudinal direction, so that microwaves can be efficiently transmitted to the flavor source and sufficient flavor can be generated. [Brief explanation of the drawings]

[0036] [Figure 1] 1 is a schematic side cross-sectional view of a flavor inhalation system including a flavor generating article according to the present embodiment. [Figure 2] 1 is a schematic cross-sectional side view of a flavor generating article. [Figure 3] 1 for explaining the dimensions of the flavor source and the positional relationship between the microwave generating antenna and the flavor source. FIG. [Figure 4] 1 is a schematic diagram showing the electromagnetic field intensity distribution of microwaves generated from a microwave generating antenna. [Figure 5] 1 is an enlarged schematic cross-sectional view of an example of a flavor generating article having a gap between a flavor source and a sheet member. [Figure 6] FIG. 10 is an enlarged schematic cross-sectional view of another example of a flavor generating article having a gap between a flavor source and a sheet member. DETAILED DESCRIPTION OF THE INVENTION

[0037] Hereinafter, embodiments of the present invention will be described with reference to the drawings. In the drawings described below, identical or corresponding components are designated by the same reference numerals, and redundant description will be omitted. In this specification, the "longitudinal direction" refers to the longitudinal direction of the flavor-generating article, in other words, the direction in which the flavor-generating article is inserted into the flavor inhaler. In addition, in this specification, the "transverse direction" or "radial direction" refers to a direction perpendicular to the longitudinal direction.

[0038] FIG. 1 is a schematic side cross-sectional view of a flavor inhalation system including a flavor generating article according to this embodiment. FIG. 2 is a schematic side cross-sectional view of the flavor generating article. As shown in FIG. 1, the flavor inhalation system 10 according to this embodiment includes a flavor generating article 20 and a flavor inhaler 100. The flavor inhaler 100 is preferably a portable or handheld device. As shown in FIG. 1, the flavor inhaler 100 includes a battery 102, a PCB (Printed Circuit Board) 104, a housing 110, and a heating unit 120. The flavor generating article 20 includes a flavor source 50 that is heated by the flavor inhaler 100. The detailed configuration of the flavor generating article 20 will be described later.

[0039] The flavor inhaler 100 is configured to atomize a flavor or an aerosol source contained in a flavor source 50 of the flavor-generating article 20. The flavor source 50 constitutes a part of the flavor-generating article 20, which has, for example, a columnar shape extending along the longitudinal direction. The flavor-generating article 20 may be, for example, a tobacco stick in which the flavor source 50 contains tobacco. The battery 102 stores power used by the flavor inhaler 100. For example, the battery 102 is a lithium-ion battery. The battery 102 may be rechargeable by an external power source.

[0040] The PCB 104 is configured with a CPU, memory, etc., and controls the operation of the flavor inhaler 100. For example, the PCB 104 starts heating the flavor source 50 in response to a user's operation on an input device such as a push button or slide switch (not shown), and stops heating the flavor source 50 after a certain time has elapsed. If the number of puffing actions by the user exceeds a certain value, the PCB 104 may stop heating the flavor source 50 even before the certain time has elapsed since the start of heating the flavor source 50. For example, the puffing action is detected by a sensor (not shown).

[0041] Alternatively, the PCB 104 may start heating the flavor source 50 in response to the start of a puffing action and stop heating the flavor source 50 in response to the end of the puffing action. The PCB 104 may stop heating the flavor source 50 after a certain time has elapsed since the start of the puffing action, even before the end of the puffing action. In this embodiment, the PCB 104 is disposed between the battery 102 and the heating unit 120.

[0042] In the illustrated example, the flavor inhaler 100 is configured to receive a stick-shaped flavor-generating article 20. As illustrated, the battery 102, the PCB 104, and the heating unit 120 may be arranged in a direction in which the flavor-generating article 20 is inserted into the flavor inhaler 100. The housing 110 is a housing that houses the battery 102, the PCB 104, and the heating unit 120.

[0043] The heating unit 120 has a microwave generating antenna 122, an antenna mount 124, and a chamber 126. The microwave generating antenna 122 has a shape that can be inserted into the flavor source 50 and is configured to radiate microwaves from within the flavor source 50 to the flavor source 50. The chamber 126 is configured to accommodate at least the flavor source 50 of the flavor generating article 20. The microwave generating antenna 122 is arranged to overlap the flavor source 50 in the longitudinal direction when the flavor generating article 20 is positioned at a desired position within the chamber 126. The microwave generating antenna 122 is electrically connected to the battery 102 so that power is supplied from the battery 102. The antenna mount 124 is a member for attaching the microwave generating antenna 122 to the housing 110. The antenna mount 124 can be formed of a material that does not substantially absorb microwaves, for example, a material with a relative dielectric constant of 10 or less.

[0044] The flavor inhaler 100 may have a thermocouple or a radiation thermometer configured to detect the temperature at any location in the flavor inhaler 100, such as the chamber 126, in order to control the power of the microwaves. The PCB 104 may control the power supplied to the microwave generating antenna 122 based on the detected data of the thermocouple or the radiation thermometer. Alternatively, the PCB 104 may control the power supplied to the microwave generating antenna 122 by detecting the dielectric constant of any component of the flavor inhaler 100, such as the chamber 126, which changes due to heating.

[0045] As shown in FIG. 2 , in this embodiment, the flavor-generating article 20 may include a filter 30, a hollow filter 40, a flavor source 50, and a stopper 60. In the flavor-generating article 20, the stopper 60, the flavor source 50, the hollow filter 40, and the filter 30 are arranged adjacently in this order from the distal end in the direction of insertion into the chamber 126 of the flavor inhalation system 10 shown in FIG. 1 . The flavor-generating article 20 is required to include at least the flavor source 50, and other components may be omitted as appropriate. The flavor-generating article 20 preferably has an airflow resistance of 40 mmH2O or more and 120 mmH2O or less. This allows for a comfortable inhalation experience for the user. Furthermore, since the airflow resistance is not too high, undesired filtration of the aerosol can be suppressed. In this specification, the term "filter" is not limited to a component that filters some kind of object, but also includes any breathable component. Specifically, for example, the "filter" includes a breathable member having one or more communicating holes or one or more grooves or notches, such as hollow filter 40. The material forming the "filter" may be a porous material that is breathable itself, or may be a material that is not breathable itself (for example, glass, ceramic, or a cellulose molded body).

[0046] The flavor source 50 may be, for example, a non-tobacco sheet such as a nonwoven fabric, a tobacco sheet, or a tobacco molded product. When the flavor source 50 is a tobacco sheet, specific examples include a tobacco leaf sheet, a tobacco leaf cast sheet, and a rolled tobacco leaf sheet. The flavor source 50 may be a non-tobacco or tobacco block having at least the first holes 51 described below. The flavor source 50 may further include an aerosol source. The type of aerosol source is not particularly limited, and various extracts from natural products and / or their constituent components can be selected depending on the application. The aerosol source is preferably a polyhydric alcohol, such as glycerin, propylene glycol, triacetin, 1,3-butanediol, or a mixture thereof. The tobacco flavor or aerosol source contained in the flavor source 50 contains moisture and can be heated by microwaves irradiated from the microwave generating antenna 122. The loading of the flavor source 50 may be, for example, from 100 mg to 350 mg, preferably from 120 mg to 250 mg.

[0047] The surface area of ​​the flavor source 50 (the surface area of ​​the flavor source 50 that contributes to aerosol generation) is 150 mm 2 Over 4000mm 2 The flavor source 50 may be made of tobacco leaves in the form of strands. In this case, the width of the tobacco leaves in the form of strands is preferably 1 mm or less, and more preferably 0.5 mm or less.

[0048] The flavor source 50 may be loaded with a flavoring agent. The type of the fragrance is not particularly limited, and from the viewpoint of imparting a good fragrance sensation, examples thereof 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, ... Lornelol, clary sage extract, cocoa, coffee, cognac oil, coriander oil, cuminaldehyde, davana oil, delta-decalactone, gamma-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, la 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-pentadecamethyl 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, alpha-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, veratrol At least one of aldehydes, violet leaf absolute, N-ethyl-p-menthane-3-carboxamide (WS-3), ethyl-2-(p-menthane-3-carboxamide) acetate (WS-5), sugar (sucrose, fructose, etc.), cocoa powder, carob powder, coriander powder, licorice powder, orange peel powder, rosehip powder, chamomile flower powder, lemon verbena powder, peppermint powder, leaf powder, spearmint powder, black tea powder, natural plant flavors (e.g., jasmine oil, lemon oil, vetiver oil, lovage oil), and esters may be selected.

[0049] 1, when the microwave generating antenna 122 is inserted into the flavor source 50, there is a possibility that components of the heated flavor source 50 will adhere to the microwave generating antenna 122. Therefore, in this embodiment, as shown in FIG. 2, the flavor source 50 has a first hole 51 into which the microwave generating antenna 122 can be inserted. As a result, when the microwave generating antenna 122 is inserted into the first hole 51, the flavor source 50 does not come into close contact with the microwave generating antenna 122, compared to when the flavor source 50 does not have the first hole 51. Therefore, it is possible to make it less likely that components of the heated flavor source 50 will adhere to the microwave generating antenna 122.

[0050] FIG. 3 is an enlarged cross-sectional view of FIG. 1 for illustrating the dimensions of the flavor source 50 and the positional relationship between the microwave generating antenna 122 and the flavor source 50. FIG. 3 shows a state in which the flavor generating article 20 is positioned at a desired position in the chamber 126. In this specification, "a state in which the flavor generating article 20 is positioned at a desired position in the chamber 126 (or the flavor inhaler 100)" refers to a state in which the flavor generating article 20 is correctly positioned at an intended position in the chamber 126 (or the flavor inhaler 100) in order to generate an aerosol from the flavor generating article 20. As shown in FIGS. 1 to 3, the first hole 51 may extend over the entire length of the flavor source 50 in the longitudinal direction. That is, the first hole 51 may be a through-hole as shown in FIGS. 1 to 3. However, the first hole 51 may also extend partway along the longitudinal direction of the flavor source 50. That is, the first hole 51 may be a blind hole (or recess) that extends from the stopper 60 side of the flavor source 50 and has a bottom on the hollow filter 40 side.

[0051] 3 is preferably equal to or greater than the radius of the microwave generating antenna 122. By making the radius of the first hole 51 equal to or greater than the radius of the microwave generating antenna 122, when the microwave generating antenna 122 is inserted into the first hole 51 as shown in FIG. 1, the flavor source 50 is prevented from being pressed against the microwave generating antenna 122. Specifically, even if the flavor source 50 is separated from the microwave generating antenna 122 or comes into contact with the microwave generating antenna 122, it is not pressed strongly against the microwave generating antenna 122. Therefore, it is possible to make it even more difficult for the components of the heated flavor source 50 to adhere to the microwave generating antenna 122.

[0052] FIG. 4 is a schematic diagram showing the electromagnetic field intensity distribution of microwaves generated by the microwave generating antenna 122. The electromagnetic field intensity distribution shown here represents the results of a simulation of the electromagnetic field intensity when the microwave generating antenna 122, having a diameter of 1.0 mm and a length of 20 mm, is placed at the center of a copper pipe having an inner diameter of approximately 10 mm and a thickness of approximately 0.5 mm. To simplify the simulation, the copper pipe is filled with air. As shown in FIG. 4, the electromagnetic field intensity distribution of the microwaves generated by the microwave generating antenna 122 shows regions A1 to A7, with region A1 having the strongest electromagnetic field intensity, followed by regions A2, A3, A4, A5, A6, and A7 in that order. As shown in FIG. 4, it can be seen that the electromagnetic field intensity of the microwave generating antenna 122 is stronger the closer it is to the microwave generating antenna 122. Therefore, it is preferable that the radial size of the space S1 between the microwave generating antenna 122 and the flavor source 50 (i.e., the gap G1) be small. Specifically, for example, the radius R1 of the first hole 51 shown in FIG. 3 is preferably 3 mm or less (i.e., the space S1 is 2.5 mm or less), more preferably 2 mm or less (i.e., the gap G1 is 1.5 mm or less), and even more preferably 1 mm or less (i.e., the gap G1 is 0.5 mm or less).

[0053] As shown in Fig. 4, it can be seen that the electromagnetic field intensity generated from the microwave generating antenna 122 is stronger closer to the top of the antenna. Therefore, the length L1 of the first hole 51 shown in Fig. 3 is preferably at least half the length of the microwave generating antenna 122, and more preferably at least three-quarters the length of the microwave generating antenna 122. In this case, more than half of the top of the microwave generating antenna 122 can be inserted into the first hole 51, so that microwaves can be efficiently transmitted to the flavor source 50 and sufficient flavor can be generated. If the length L1 of the first hole 51 is shorter than half the length of the microwave generating antenna 122, the entire range within half the length from the top of the microwave generating antenna 122 cannot be inserted, and therefore microwaves cannot be efficiently transmitted to the flavor source 50.

[0054] Furthermore, as shown in FIG. 4, the electromagnetic field intensity generated by the microwave generating antenna 122 is particularly strong at the top of the antenna, and the electromagnetic field intensity is also strong in a predetermined range away from the top. That is, the electromagnetic field intensity is strong even in a predetermined range longitudinally away from the top of the microwave generating antenna 122. For this reason, as shown in FIG. 3, when the flavor generating article 20 is positioned at a desired position in the flavor inhaler 100, it is preferable that the top of the microwave generating antenna 122 overlaps with the flavor source 50 in the longitudinal direction. In this case, since the top, which has a particularly strong electromagnetic field intensity, overlaps with the flavor source 50 in the longitudinal direction, microwaves can be efficiently transmitted to the flavor source 50 and sufficient flavor can be generated. More specifically, the distance D1 between the top of the microwave generating antenna 122 and one end of the flavor source 50 shown in FIG. 3 is preferably 10 mm or less, more preferably 5 mm or less, and even more preferably 2 mm or less. The distance D1 here refers to the shorter distance between the top of the antenna and either end of the flavor source 50 in the longitudinal direction.

[0055] As shown in FIG. 2 , the flavor-generating article 20 preferably has a non-flavor source sheet 21 covering the inner surface 53 of the flavor source 50 that defines the first hole 51. This prevents the microwave generating antenna 122 inserted into the first hole 51 from coming into direct contact with the flavor source 50, making it more difficult for components of the heated flavor source 50 to adhere to the microwave generating antenna 122. The non-flavor source sheet 21 is preferably not made of a material that adheres to the microwave generating antenna 122, such as the flavor source 50. The surface of the non-flavor source sheet 21 may be coated with, for example, calcium carbonate, shellac, or a glass-based coating to suppress absorption of tobacco components or aerosol sources that may be contained in the flavor source 50. The non-flavor source sheet 21 may be made of a material that does not substantially absorb microwaves, such as paper or resin, with a dielectric constant of 10 or less. The non-flavor source sheet 21 preferably has one or more holes penetrating between its inner surface and its outer surface. This allows the flavor generated from the flavor source 50 to pass through the holes in the non-flavor source sheet 21 and flow through the first hole 51, thereby suppressing an increase in ventilation resistance due to the use of the non-flavor source sheet 21.

[0056] The non-flavor source sheet 21 may include an air-permeable sheet such as paper or a resin film having a plurality of holes. The air permeability of the non-flavor source sheet 21 is preferably greater than 0 CU, and more preferably greater than or equal to 500 CU. The air permeability here is measured in accordance with ISO 2965:1997.

[0057] 2, when flavor-generating article 20 has non-flavor source sheet 21, the radial size of the gap between microwave generating antenna 122 and non-flavor source sheet 21 is preferably 2.5 mm or less, more preferably 1.5 mm or less, and even more preferably 0.5 mm or less, when flavor-generating article 20 is positioned at a desired position in chamber 126. In the example shown in FIG. 2, the length of non-flavor source sheet 21 is the same as the length of flavor source 50, but it may be longer than the length of flavor source 50.

[0058] 2, the non-flavor source sheet 21 may be a cylindrical sheet that covers only the inner surface of the first hole 51 of the flavor source 50. Alternatively, the non-flavor source sheet 21 may be a cup-shaped sheet that closes the first hole 51, which is a through-hole. Furthermore, when the first hole 51 is a blind hole, the non-flavor source sheet 21 may be a cup-shaped sheet that covers the bottom of the blind hole.

[0059] Air flowing in through the stopper 60 of the flavor-generating article 20 passes through the inside of the flavor source 50 or the first hole 51, and reaches the user's mouth accompanied by the flavor or aerosol. When the non-flavor source sheet 21 is a cup-shaped sheet, the air flowing in through the stopper 60 may pass between the sheet member 70 (described later) and the flavor source 50. Furthermore, when the flavor source 50 includes multiple flavor source sheets rolled into a cylindrical shape as described later, the air flowing in through the stopper 60 may pass between the multiple flavor source sheets.

[0060] 2, the flavor source 50 may have a second hole 54 that communicates between the first hole 51 and the outer surface of the flavor source 50. In this case, external air can flow into the first hole 51 through the second hole 54 of the flavor source 50, allowing the flavor generated in the flavor source 50 to be delivered to the user more efficiently. When the flavor-generating article 20 has a non-flavor source sheet 21 as shown in FIG. 2, it is preferable that the second hole 54 communicates with a hole formed in the non-flavor source sheet 21.

[0061] The flavor source 50 preferably includes one or more flavor source sheets rolled into a cylindrical shape. This allows for easy production of a flavor source 50 having first holes 51. When the flavor source 50 includes one or more flavor source sheets, the flavor source sheets are preferably subjected to a surface area increasing treatment. This increases the surface area of ​​the flavor source sheet compared to a sheet not subjected to the surface area increasing treatment, thereby enabling more efficient flavor generation. Here, surface area increasing treatments may include, for example, crimping, embossing, punching, etc. When the flavor source sheet is crimped or embossed, the unevenness of the surface of the flavor source sheet creates gaps through which air can pass, allowing the flavor generated in the flavor source 50 to be more efficiently delivered to the user. The flavor source 50 may also be formed into a cylindrical shape by spirally rolling the flavor source sheet. The air permeability of the flavor source 50 is preferably greater than 0 CU, and more preferably greater than 500 CU. The air permeability here is measured in accordance with ISO 2965:1997.

[0062] As shown in FIG. 2 , the flavor source 50 has a first portion 50a and a second portion 50b located farther from the first hole 51 than the first portion 50a and closer to the outer periphery than the first portion 50a. If the dielectric constant of the second portion 50b, which is located farther from the first portion 50a when the microwave generating antenna 122 is inserted into the first hole 51, is the same as that of the first portion 50a, the first portion 50a will be heated preferentially, and the heating temperature of the second portion 50b will be lower than that of the first portion 50a, which may result in the second portion 50b not being heated sufficiently. Therefore, it is preferable that the dielectric constant of the second portion 50b be higher than that of the first portion 50a. This prevents the second portion 50b from being more difficult to heat than the first portion 50a.

[0063] As shown in FIG. 2 , the flavor-generating article 20 preferably further includes a sheet member 70 surrounding the outer periphery of the flavor source 50. This allows the flavor source 50 to be integrally joined with other elements constituting the flavor-generating article 20, such as the filter 30, the hollow filter 40, and the stopper 60. The sheet member 70 may be made of a non-tobacco material. Specifically, the sheet member 70 may be made of a material that does not substantially absorb microwaves, such as paper or resin, with a relative dielectric constant of 10 or less. The sheet member 70 may also contain a microwave-absorbing substance, such as charcoal. The sheet member 70 may also be made of a metal foil, such as aluminum foil, or metal-laminated paper, such as aluminum-laminated paper. In this case, the aluminum can reflect microwaves toward the flavor source 50, allowing the microwaves to be efficiently applied to the flavor source 50. The sheet member 70 may constitute the outermost layer of the flavor-generating article 20. In other words, at least a portion of the outer shape of the flavor-generating article 20 may be defined by the sheet member 70.

[0064] The sheet member 70 preferably has one or more holes penetrating between its inner surface and its outer surface. This allows external air to pass through the holes in the sheet member 70 and flow into the flavor-generating article 20, thereby more efficiently delivering the flavor generated in the flavor source 50 to the user. The hole that the sheet member 70 may have may be provided, for example, at a position that overlaps with the filter 30, the filling layer 40b, the flavor source 50, or the stopper 60 in the axial direction. If a radially extending hole is formed in the filter 30, the hole may be provided so as to communicate with the hole. Note that the filter 30 does not need to have a radially extending hole, in which case the hole may be provided only in the sheet member 70. Furthermore, if a radially extending through-hole is formed in the filling layer 40b, the hole may be provided so as to communicate with the through-hole. Note that the filling layer 40b does not need to have a radially extending through-hole, in which case the hole may be provided only in the sheet member 70. The above-mentioned hole may be provided on the upstream side or downstream side of the flavor source 50, or so as to communicate with the second hole 54. The flavor source 50 does not necessarily have to have the second hole 54, in which case the hole may be provided only in the sheet member 70. The above-mentioned hole may be provided so as to communicate with the ventilation hole 61 of the stopper 60. The stopper 60 does not necessarily have to have the ventilation hole 61, in which case the hole may be provided only in the sheet member 70. Even if the stopper 60 has low breathability or is pressed against the chamber 126, making it difficult to take in outside air from the end face of the stopper 60, for example, by forming through-holes extending in the radial direction in the filling layer 40b and the sheet member 70, the outside air flowing in from the filling layer 40b can deliver the flavor or aerosol generated in the flavor source 50 toward the filter 30. Alternatively, for example, by providing a flow path (gap) between the sheet member 70 and the flavor source 50 and providing holes in the sheet member 70 that communicate with this flow path, outside air can be introduced into the flow path to deliver the flavor or aerosol generated in the flavor source 50 toward the filter 30. This embodiment is particularly useful when a gap G2 (see FIGS. 5 and 6) is provided between the sheet member 70 and the flavor source 50, which will be described later.

[0065] The flavor source 50 may come into contact with the sheet member 70. The flavor source 50 is preferably adhered to the sheet member 70. Specifically, the outer peripheral surface of the flavor source 50 and the inner peripheral surface of the sheet member 70 are preferably adhered to each other with an adhesive or the like. This prevents the flavor source 50 from moving relative to the sheet member 70. Therefore, even if the microwave generating antenna 122 comes into contact with the flavor source 50 when inserted into the first hole 51, the position of the flavor source 50 can be prevented from shifting. In this case, a cast sheet may be created on the sheet member 70 by thinly casting the raw materials including tobacco leaves and a binder that constitute the flavor source 50 on the sheet member 70 and then drying the tobacco leaves. Alternatively, a rolled sheet may be created on the sheet member 70 by applying pressure to thinly spread the raw materials including tobacco leaves and a binder that constitute the flavor source 50 and then drying the tobacco leaves.

[0066] The flavor source 50 does not have to be adhered to the sheet member 70. Also, the flavor source 50 does not have to be in contact with the sheet member 70. In these cases, for example, the flavor source 50 can be sandwiched between the hollow filter 40 and the stopper 60 to fix its position.

[0067] As described above, the non-adhered portion between the flavor source 50 and the sheet member 70, i.e., the gap between the flavor source 50 and the sheet member 70, can serve as a flow path for air flowing in from the stopper 60. FIG. 5 is an enlarged schematic cross-sectional view of an example of a flavor-generating article 20 having a gap between the flavor source 50 and the sheet member 70. Specifically, FIG. 5 discloses FIG. 5(a) showing a longitudinal cross-section of the flavor-generating article 20 and FIG. 5(b) showing a cross-section of the flavor-generating article 20 taken along the arrow AA in FIG. 5(a). As shown in FIG. 5(a), the flavor-generating article 20 has a gap G2 between the flavor source 50 and the sheet member 70. Furthermore, as shown in FIGS. 5(a) and 5(b), in this example, the flavor source 50 has a plurality of grooves 50c on its outer circumferential surface. The grooves 50c extend in the longitudinal direction of the flavor-generating article 20, thereby forming the gap G2. The outer peripheral surface of the flavor generating article 20 where the grooves 50c are not formed is in contact with the sheet member 70. This outer peripheral surface may or may not be bonded to the sheet member 70.

[0068] As shown in FIG. 5, the inner diameter of the packed layer 40b may be larger than that of the example shown in FIGS. 1 and 2. Specifically, the inner diameter of the packed layer 40b may be larger than the minimum outer diameter of the flavor source 50 (i.e., the outer diameter of the portion where the groove 50c is formed). This allows air that passes through the gap G2 between the flavor source 50 and the sheet member 70 to flow into the hollow channel 40a without being obstructed by the packed layer 40b. In the example shown in FIG. 5, multiple grooves 50c are formed on the outer peripheral surface of the flavor source 50, but this is not limiting. For example, protrusions of any shape may be formed on the outer peripheral surface of the flavor source 50 to form gaps between the flavor source 50 and the sheet member 70. This allows the protrusions of the flavor source 50 to come into contact with the sheet member 70, forming gaps between the flavor source 50 and the sheet member 70, which can serve as a flow path for air flowing in from the stopper 60.

[0069] FIG. 6 is an enlarged schematic cross-sectional view of another example of the flavor generating article 20 having a gap between the flavor source 50 and the sheet member 70. Specifically, FIG. 6(a) shows a longitudinal cross-section of the flavor generating article 20, and FIG. 6(b) shows a cross-section of the flavor generating article 20 taken along the arrow BB in FIG. 6(a). Unlike the flavor generating article 20 shown in FIG. 5, the flavor generating article 20 shown in FIG. 6 does not have a surface treatment such as a groove 50c on the outer surface of the flavor source 50, and a spacer 52 is provided between the outer surface of the flavor source 50 and the sheet member 70. In the example shown in FIG. 6, the spacer 52 is disposed upstream of the flavor source 50 in the longitudinal direction (at a position where it contacts the stopper 60). However, the spacer 52 is not limited to this, and the longitudinal position of the spacer 52 may be any position between the flavor source 50 and the sheet member 70.

[0070] The spacers 52 may be formed of an air-permeable material or an air-impermeable material. In the example shown in FIG. 6, four spacers 52 are arranged at approximately equal intervals around the outer periphery of the flavor source 50, but the number of spacers 52 is not limited to this, and the spacers 52 may be arranged at any desired circumferential position. The spacers 52 may also be arranged around the entire periphery of the flavor source 50. That is, an annular spacer 52 may be arranged to surround the flavor source 50. In this case, the spacers 52 are preferably formed of an air-permeable material.

[0071] 5 and 6, the groove 50c or the spacer 52 is required to form the gap G2. However, the present invention is not limited to this. For example, the gap G2 between the flavor source 50 and the sheet member 70 can be formed by subjecting the sheet member 70 to a process for increasing the surface area (half-cutting, crimping, crimping, embossing), etc., thereby forming unevenness on the sheet member 70.

[0072] The filter 30 may be, for example, a paper filter or an acetate filter. The relative dielectric constant of the filter 30 may be, for example, 10 or less, and preferably 4 or less. This prevents microwaves from the microwave generating antenna 122 from being absorbed by the filter 30, allowing the flavor source 50 to be heated efficiently. The filter 30 may have charcoal, a metal mesh, or a metal ring inside or on its surface. This prevents microwaves from leaking from the microwave generating antenna 122. Specifically, the metal mesh or metal ring may reflect microwaves, and the charcoal may absorb microwaves.

[0073] The hollow filter 40 is located closer to the mouthpiece (downstream) than the flavor source 50. The hollow filter 40 has, for example, one or more hollow channels 40a and a packed layer 40b that defines the hollow channels 40a. Because the packed layer 40b has a high fiber packing density, during inhalation, air, flavor, or aerosol flows mostly through the hollow channels 40a and very little through the packed layer 40b. The flavor or aerosol generated in the flavor source 50 is cooled by passing through the hollow channels 40a and reaches the user's mouth. When it is desired to reduce the loss of aerosol components due to filtration by the filter 30 in the flavor-generating article 20, shortening the length of the filter 30 and replacing it with the hollow filter 40 is effective in increasing the amount of flavor or aerosol delivered.

[0074] The hollow filter 40 may be formed of, for example, paper or acetate. Preferably, the hollow filter 40 does not contain triacetin. Because triacetin easily absorbs microwaves, not including it in the hollow filter 40 can suppress absorption of microwaves from the microwave generating antenna 122. The relative dielectric constant of the hollow filter 40 may be, for example, 10 or less, preferably 4 or less. This suppresses absorption of microwaves from the microwave generating antenna 122 by the hollow filter 40, allowing the flavor source 50 to be heated efficiently. The hollow filter 40 may have charcoal, a metal mesh, or a metal ring inside or on its surface. This suppresses leakage of microwaves from the microwave generating antenna 122.

[0075] The stopper 60 is disposed adjacent to the flavor source 50 and prevents the flavor source 50 from falling out of the flavor-generating article 20. The stopper 60 may be, for example, a paper filter, a molded filter, or an acetate filter. The stopper 60 preferably does not contain triacetin. Because triacetin easily absorbs microwaves, not including it in the stopper 60 can prevent the stopper 60 from absorbing microwaves from the microwave generating antenna 122. The stopper 60 may have charcoal, a metal mesh, or a metal ring inside or on its surface. This can prevent microwaves from leaking from the microwave generating antenna 122.

[0076] 1 and 2 is solid. This allows components of the heated flavor source 50 adhering to the surface of the microwave generating antenna 122 to be wiped off by the stopper 60 when the microwave generating antenna 122 is pulled out from the flavor source 50. In this case, the stopper 60 is perforated when the microwave generating antenna 122 is inserted into the first hole 51 of the flavor source 50. However, the stopper 60 may be hollow. In other words, the stopper 60 may have a through-hole extending in the longitudinal direction into which the microwave generating antenna 122 can be inserted.

[0077] As shown in FIG. 2 , the stopper 60 may have ventilation holes 61 communicating with its outer peripheral surface. This allows external air to flow into the stopper 60 through the ventilation holes 61, thereby enabling the flavor generated in the flavor source 50 to be delivered to the user more efficiently. The stopper 60 may also have a plurality of grooves extending in the longitudinal direction on its outer peripheral surface. In this case, a gap is formed between the outer peripheral surface of the stopper 60 and the sheet member 70, connecting the flavor source 50 to the outside of the flavor-generating article 20. This allows external air to flow into the flavor source 50 through the gap, enabling the flavor generated in the flavor source 50 to be delivered to the user more efficiently.

[0078] Although the embodiments of the present invention have been described above, the present invention is not limited to the above embodiments and various modifications are possible within the scope of the claims and the technical idea described in the specification and drawings. Note that any shape or material not directly described in the specification or drawings is within the scope of the technical idea of ​​the present invention as long as it achieves the functions and effects of the present invention. [Explanation of symbols]

[0079] 10: Flavor suction system 20: Flavor-generating products 21: Non-flavor source sheet 50: Flavor source 50a: 1st part 50b: 2nd part 51: 1st hole 54: 2nd hole 70: Sheet material 100: Flavor aspirator 122: Microwave generating antenna

Claims

1. A flavor generating article that generates a flavor when heated by microwaves, a flavor source having a first hole into which a microwave generating antenna can be inserted; The flavor source has a second hole communicating with the first hole and an outer surface of the flavor source.

2. A flavor generating product that generates a flavor when heated by microwaves, a flavor source having a first hole into which a microwave generating antenna can be inserted; A flavor generating article, wherein the flavor source has a first portion and a second portion that is farther from the first hole than the first portion and more outer circumferential than the first portion, and the dielectric constant of the second portion is higher than the dielectric constant of the first portion.

3. The flavor-generating article according to claim 1 or 2, The flavor generating article has a non-flavor source sheet covering an inner surface of the flavor source that defines the first aperture.

4. The flavor-generating article according to claim 3, The flavor generating article wherein the non-flavor source sheet has one or more holes extending therethrough between its inner surface and its outer surface.

5. The flavor-generating article according to claim 1 or 2, The flavor generating article has a sheet member surrounding the outside of the flavor source.

6. The flavor-generating article according to claim 5, The flavor generating article wherein the flavor source is adhered to the sheet member.

7. The flavor-generating article according to claim 5, The flavor generating article wherein the sheet member has one or more holes penetrating between its inner surface and its outer surface.

8. The flavor-generating article according to claim 1 or 2, The flavor generating article, wherein the flavor source comprises one or more flavor source sheets rolled into a cylindrical shape.

9. 9. The flavor-generating article according to claim 8, The flavor generating article is characterized in that the flavor source sheet is subjected to a surface area increasing treatment.

10. The flavor-generating article according to claim 1, A flavor generating article, wherein the flavor source has a first portion and a second portion that is farther from the first hole than the first portion and more outer circumferential than the first portion, and the dielectric constant of the second portion is higher than the dielectric constant of the first portion.

11. The flavor-generating article according to claim 1 or 2, The flavor-generating article has an air resistance of 40 mmH ２ O or more 120mmH ２ A flavor-generating article that is O or below.

12. The flavor-generating article according to claim 1 or 2; a flavor inhaler having a microwave generating antenna inserted into the first hole of the flavor generating article.

13. The flavor inhalation system according to claim 12, A flavor inhalation system, wherein when the flavor-generating article is positioned at a desired position in the flavor inhaler, the top of the microwave-generating antenna is positioned to overlap the flavor source in the longitudinal direction.

14. The flavor inhalation system according to claim 12, A flavor inhalation system, wherein the radius of the first hole is equal to or greater than the radius of the microwave generating antenna.

15. The flavor inhalation system according to claim 12, A flavor inhalation system, wherein the length of the first hole is equal to or greater than half the length of the microwave generating antenna.

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