Flavor Inhalation System

Abstract

Provided is a flavor inhalation system. This flavor inhalation system comprises: a flavor generating article having a flavor source that generates a flavor upon being heated; and a flavor inhaler having a housing portion that houses the flavor source and an antenna that emits microwaves. A first region including a region in which the electric field intensity of microwaves emitted from the antenna is strongest and a second region in which the electric field intensity is weaker than that in the first region are formed in the housing portion. The flavor source includes a first portion corresponding to the first region and a second portion corresponding to the second region when the flavor generating article is positioned in a desired position of the flavor inhaler. The first portion includes no carbonizable substance that is easily carbonized by heating, and the second portion includes a carbonizable substance.

Description

Technical Field

[0001] The present invention relates to a fragrance attracting system.

Background Art

[0002] Conventionally, a fragrance attracting system for attracting fragrances and the like without burning materials is known (see, for example, Patent Document 1 and Patent Document 2). As such a fragrance attracting system, one that heats a fragrance source that generates a fragrance by microwaves is known (see, for example, Patent Document 3).

Prior Art Documents

Patent Documents

[0003]

Patent Document 1

Patent Document 2

Patent Document 3

Summary of the Invention

Problems to be Solved by the Invention

[0004] In the fragrance attracting system disclosed in Patent Document 3, when the fragrance source is heated by microwaves, some substances contained in the fragrance source may be overheated and carbonized, which may have an undesirable effect on the taste.

[0005] The present invention has been made to solve at least some of the above problems, and an object thereof is to prevent carbonization of substances contained in the fragrance source.

Means for Solving the Problems

[0006] A first aspect of the present invention provides a flavor suction system. This flavor suction system comprises a flavor generating article having a flavor source that generates flavor when heated, a housing for housing the flavor source, and a flavor suction device having an antenna for irradiating microwaves, wherein the housing is formed with a first region including the region where the electric field strength of the microwaves irradiated from the antenna is strongest, and a second region where the electric field strength is weaker than that of the first region, and the flavor source includes a first part corresponding to the first region and a second part corresponding to the second region when the flavor generating article is positioned at a desired position in the flavor suction device, wherein the first part does not contain carbonizable substances that are easily carbonized by heating, and the second part contains carbonizable substances.

[0007] According to a first aspect of the present invention, by including a carbonizable substance that is easily carbonized by heating in a second portion of the flavor source corresponding to a second region where the electric field strength is weaker than that of the first region, it is possible to prevent the carbonizable substance from being carbonized by microwave heating. Therefore, it is possible to prevent the carbonization of substances contained in the flavor source.

[0008] In a second aspect of the present invention, in the first aspect, the antenna is a pin-type antenna inserted along the longitudinal direction of the flavor-generating article, the first region is the region near the tip of the pin-type antenna, and the second region is the region near the base end of the pin-type antenna.

[0009] According to a second aspect of the present invention, in the flavor source, by including a carbonizable substance that is easily carbonized by heating in a second portion corresponding to a second region near the base end of the pin-type antenna, it is possible to prevent the carbonizable substance from being carbonized by microwave heating. Therefore, it is possible to prevent the carbonization of substances contained in the flavor source.

[0010] In a third aspect of the present invention, in the first aspect, the antenna is a pin-type antenna inserted along the longitudinal direction of the flavor-generating article, the first region is the region near the tip of the pin-type antenna, and the second region is the region opposite to the base end of the pin-type antenna with respect to the tip of the pin-type antenna.

[0011] According to a third aspect of the present invention, in the flavor source, by including a carbonizable substance that is easily carbonized by heating in a second portion corresponding to a second region opposite to the base end of the pin-type antenna relative to the tip of the pin-type antenna, it is possible to prevent the carbonizable substance from being carbonized by microwave heating. Therefore, it is possible to prevent the carbonization of substances contained in the flavor source.

[0012] In a fourth aspect of the present invention, in the second or third aspect, the flavor source has a hollow portion into which a pin-type antenna can be inserted.

[0013] According to a fourth aspect of the present invention, by inserting a pin-shaped antenna into the hollow portion of the flavor source, the flavor source does not adhere closely to the pin-shaped antenna. Therefore, it is possible to suppress the adhesion of heated flavor source components to the pin-shaped antenna.

[0014] In a fifth aspect of the present invention, in any of the second to fourth aspects, with the flavor generating article positioned at a desired location on the flavor inhaler, the tip of the pin-type antenna is positioned so as to overlap with the flavor source in the longitudinal direction of the flavor generating article.

[0015] According to a fifth aspect of the present invention, by positioning the tip of a pin-type antenna having a strong electric field strength so as to overlap with the flavor source in the longitudinal direction of the flavor generating article, microwaves irradiated from the pin-type antenna can be efficiently transmitted to the flavor source.

[0016] In a sixth aspect of the present invention, in the first aspect, the first region is a region close to the antenna in a direction perpendicular to the longitudinal direction of the flavor-generating article, and the second region is a region far from the antenna in a direction perpendicular to the longitudinal direction.

[0017] According to a sixth aspect of the present invention, by including a carbonizable substance that is easily carbonized by heating in a second portion of the flavor source corresponding to a second region far from the antenna, it is possible to prevent the carbonizable substance from being carbonized by microwave heating. Therefore, it is possible to prevent the carbonization of substances contained in the flavor source.

[0018] In the seventh aspect of the present invention, in any of the first to sixth aspects, the first part includes an aerosol-generating substance that generates an aerosol when heated, and the second part includes a flavor-generating substance that generates a flavor when heated.

[0019] According to a seventh aspect of the present invention, in a flavor source, the aerosol generated in the first part and the flavor generated in the second part can be mixed.

[0020] In the eighth aspect of the present invention, in the seventh aspect relating to the second aspect, the flavor generating article further comprises: an outer covering member that surrounds the outer periphery of a flavor source and forms a gap between itself and the flavor source; a first air passage formed in the outer covering member and the first portion, which seals and communicates the outside of the flavor generating article with at least the first portion; and a second air passage formed in the second portion, which communicates at least the second portion with the gap.

[0021] According to the eighth aspect of the present invention, an airflow channel is formed through which air flowing in from outside the flavor-generating article passes sequentially through a first airflow channel, a first section, a second section, a second airflow channel, and a gap, so that the aerosol generated in the first section can be efficiently mixed with the flavor generated in the second section.

[0022] In a ninth aspect of the present invention, in a seventh aspect referencing the sixth aspect, the flavor generating article further comprises: an outer casing member surrounding the outer periphery of a flavor source and forming a gap between itself and the flavor source; a third air passage formed on the proximal end side of the outer casing member, a first portion and a second portion, which seals and communicates at least the first portion with the outside of the flavor generating article; and a fourth air passage formed on the distal end side of at least the second portion, which communicates at least the second portion with the gap.

[0023] According to the ninth aspect of the present invention, an air flow path is formed in which the air flowing in from the outside of the flavor generating article passes through the third air flow path, the first part, the second part, the fourth air flow path, and the gap in this order. Therefore, the flavor generated in the second part can be efficiently mixed with the aerosol generated in the first part.

[0024] In the tenth aspect of the present invention, in the seventh aspect that cites the sixth aspect, the flavor source has a hollow part into which an antenna can be inserted, the flavor generating article surrounds the outer periphery of the flavor source, and forms a gap with the flavor source. an exterior member, a fifth air flow path formed in the hollow part, and a sixth air flow path formed in the gap and having a smaller flow path area than the fifth air flow path, the sixth air flow path merging with the fifth air flow path before reaching the proximal end of the flavor generating article.

[0025] According to the tenth aspect of the present invention, by inserting an antenna into the hollow part of the flavor source, the flavor source does not adhere closely to the antenna. Therefore, it is possible to suppress the adhesion of the components of the heated flavor source to the antenna. In addition, since the fast-flowing flavor generated in the second part and passing through the sixth air flow path is mixed with the aerosol generated in the first part and passing through the fifth air flow path before reaching the proximal end of the flavor generating article, the aerosol and the flavor can be efficiently mixed.

[0026] In the eleventh aspect of the present invention, in any one of the first to tenth aspects, the second part includes a microwave absorber that absorbs microwaves and generates heat.

[0027] According to the eleventh aspect of the present invention, since the second part includes a microwave absorber, the second part can be efficiently heated.

[0028] In the twelfth aspect of the present invention, in any one of the first to eleventh aspects, the distance between the tip of the longitudinal antenna of the flavor generating article and the second part is 0.1 mm or more.

[0029] According to a twelfth aspect of the present invention, by setting the distance between the tip of the antenna and the second portion in the longitudinal direction of the flavor-generating article to 0.1 mm or more, it is possible to further prevent carbonization of carbonizable substances by heating with microwaves. [Brief explanation of the drawing]

[0030] [Figure 1] This is a schematic side cross-sectional view of a flavor inhalation system according to one embodiment of the present invention. [Figure 2] This is a schematic side cross-sectional view of a flavor-generating article according to one embodiment of the present invention. [Figure 3] This is a schematic diagram showing the electric field strength distribution of microwaves emitted from the pin-type antenna shown in Figure 1. [Figure 4] This is an enlarged cross-sectional view showing an excerpt of a part of the flavor inhalation system shown in Figure 1. [Figure 5] This is a schematic diagram showing the airflow in an aroma-generating object. [Figure 6] Figure 5 shows a cross-sectional view of the flavor source at arrow AA. [Figure 7] Figure 5 shows a cross-sectional view of the flavor source at arrow BB. [Figure 8] This is another schematic diagram showing the airflow in a flavor-generating object. [Figure 9] This is another enlarged cross-sectional view showing an excerpt of a part of the flavor inhalation system shown in Figure 1. [Figure 10] This is another enlarged cross-sectional view showing an excerpt of a part of the flavor suction system shown in Figure 1. [Figure 11] This is yet another schematic diagram showing the airflow in an aroma-generating object. [Figure 12] Figure 11 shows a cross-sectional view of the flavor source in CC. [Figure 13] Figure 11 shows a cross-sectional view of the flavor source in the direction of arrow DD. [Figure 14] This is yet another schematic diagram showing the airflow in an aroma-generating object. [Figure 15]This is yet another schematic diagram showing the airflow in an aroma-generating object. [Modes for carrying out the invention]

[0031] Embodiments of the present invention will be described below with reference to the drawings. In the drawings described below, the same or corresponding components are denoted by the same reference numerals, and redundant descriptions are omitted. In this specification, "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 suction device.

[0032] Figure 1 is a schematic side cross-sectional view of a flavor inhalation system according to one embodiment of the present invention. Figure 2 is a schematic side cross-sectional view of a flavor generating article according to one embodiment of the present invention. As shown in Figure 1, the flavor inhalation system 10 according to this embodiment comprises a flavor generating article 20 and a flavor inhaler 100. The flavor inhaler 100 is preferably a portable device or a handheld device.

[0033] As shown in Figure 1, the flavor inhaler 100 includes a high-frequency oscillator 101, a waveguide 102, a battery 103, a PCB (Printed Circuit Board) 104, a pin-type antenna 106, an antenna mount 108, a support part 110, a housing 112, and a chamber (housing part) 114. The flavor generating article 20 has a flavor source 40 that generates flavor when heated by the flavor inhaler 100. The detailed configuration of the flavor generating article 20 will be described later.

[0034] The flavor inhaler 100 is configured to atomize flavor-generating substances and aerosol-generating substances contained in the flavor source 40 of the flavor-generating article 20. The flavor source 40 constitutes, for example, a part of the flavor-generating article 20 which has a columnar shape extending along its longitudinal direction. The flavor-generating article 20 may be, for example, a tobacco stick in which the flavor source 40 contains tobacco.

[0035] In the illustrated example, the flavor inhaler 100 is configured to receive a columnar flavor generating article 20. Also, as shown in the illustration, the high-frequency oscillator 101, waveguide 102, battery 103, PCB 104, pin-type antenna 106, antenna mount 108, and support part 110 may be arranged in a direction that allows the flavor generating article 20 to be inserted into the flavor inhaler 100. The housing 112 is a casing that houses the high-frequency oscillator 101, waveguide 102, battery 103, PCB 104, pin-type antenna 106, antenna mount 108, and support part 110.

[0036] The high-frequency oscillator 101 is, for example, a solid-state oscillator that generates a high-frequency electromagnetic field of a predetermined frequency. Examples of solid-state oscillators include LDMOS transistors, GaAs FETs, SiC MESFETs, and GaN HFETs. In this specification, "high-frequency electromagnetic field" means a high-frequency electromagnetic field between 3 Hz and 3 THz. Also, "microwave" means a high-frequency electromagnetic field between 300 MHz and 300 GHz. The high-frequency oscillator 101 is not particularly limited, but can generate microwaves with a frequency of 2.40 to 2.50 GHz. In this embodiment, the high-frequency oscillator 101 generates microwaves with a frequency of 2.45 GHz.

[0037] The high-frequency oscillator 101 may include an amplifier for amplifying the high-frequency electromagnetic field. The high-frequency oscillator 101 itself may have the function of an amplifier, or an amplifier may be provided using an electronic component separate from the high-frequency oscillator 101.

[0038] While magnetron oscillators can also be used to generate high-frequency electromagnetic fields, using a semiconductor oscillator as the high-frequency oscillation unit 101 allows for a smaller main unit compared to using a magnetron oscillator. Furthermore, semiconductor oscillators can operate at lower operating voltages than magnetron oscillators and offer higher frequency stability and output stability. However, the high-frequency oscillation unit 101 in this embodiment only needs to be able to generate a high-frequency electromagnetic field of a predetermined frequency, and may also be a magnetron oscillator.

[0039] The microwaves generated by the high-frequency oscillator 101 propagate through the waveguide 102 and are guided to the pin-type antenna 106. A coaxial cable may be used instead of the waveguide 102. Furthermore, if the high-frequency oscillator 101 and the pin-type antenna 106 are directly connected, the waveguide 102 or coaxial cable may be omitted.

[0040] Waveguide 102 connects the high-frequency oscillator 101 and the pin-type antenna 106, and is a tube that guides the microwaves generated by the high-frequency oscillator 101 to the pin-type antenna 106. Waveguide 102 may be provided with an isolator to protect the high-frequency oscillator 101 by absorbing reflected waves that are not absorbed by the flavor-generating item 20 and return to the high-frequency oscillator 101. Waveguide 102 may also be provided with a power monitor to detect the power of the incident wave from the high-frequency oscillator 101 and the power of the reflected wave from the flavor-generating item 20, and an impedance matching unit to match the impedance on the high-frequency oscillator 101 side with the impedance on the flavor-generating item 20 side to reduce the power of the reflected wave.

[0041] The battery 103 stores the power used by the flavor inhaler 100. Specifically, the battery 103 can supply power to the high-frequency oscillator 101 and the PCB 104. For example, the battery 103 is a lithium-ion battery. The battery 103 may also be rechargeable by an external power source.

[0042] PCB104 consists of a CPU and memory, and controls the operation of the flavor inhaler 100. For example, PCB104 starts heating the flavor source 40 in response to user operation on an input device such as a push button or slide switch (not shown), and stops heating the flavor source 40 after a certain period of time has elapsed. PCB104 may also stop heating the flavor source 40 even before a certain period of time has elapsed since the start of heating if the number of puffing actions by the user exceeds a certain value. For example, the puffing action is detected by a sensor (not shown).

[0043] The PCB 104 may start heating the flavor source 40 in response to the start of the puffing operation and stop heating the flavor source 40 in response to the end of the puffing operation. The PCB 104 may also stop heating the flavor source 40 even before the end of the puffing operation if a certain amount of time has elapsed since the start of the puffing operation. In the flavor inhaler 100 according to this embodiment, the PCB 104 is located between the battery 103 and the high-frequency oscillator 101.

[0044] The pin-type antenna 106 has a shape that allows it to be inserted into the flavor source 40 along its longitudinal direction and is configured to irradiate the flavor source 40 with microwaves from the inside. The pin-type antenna 106 is positioned so as to overlap the flavor source 40 in its longitudinal direction when the flavor generating article 20 is positioned in the desired location on the flavor aspirator 100.

[0045] In this specification, "the state in which the flavor generating article 20 is positioned at the desired position on the flavor inhaler 100" means the state in which the flavor generating article 20 is correctly positioned at the intended position on the flavor inhaler 100 in order to generate flavor and aerosol from the flavor generating article 20.

[0046] The length of the pin-type antenna 106 can be appropriately set according to the frequency of the high-frequency electromagnetic wave being irradiated. For example, if the frequency of the microwaves generated by the pin-type antenna 106 is 2.45 GHz (wavelength is approximately 120 mm), the antenna length can be set to approximately 30 mm (i.e., 1 / 4 wavelength). The antenna diameter is, for example, 1 mm. The shape of the pin-type antenna 106 is not limited to a cylindrical shape; for example, it may be flat or have a chamfered tip.

[0047] The antenna mount 108 is a component for attaching the pin-type antenna 106 to the housing 112. The antenna mount 108 may define the bottom of the chamber 114 in which at least the flavor source 40 of the flavor generating article 20 is housed within the housing 112. In addition, a shielding member such as a metal mesh with openings less than or equal to the half-length of microwaves may be arranged on the inner surface of the housing 112 corresponding to the chamber 114 to surround the housing space that houses the flavor generating article 20, in order to prevent leakage of electromagnetic waves toward the intake port.

[0048] The support portion 110 is provided on the antenna mount 108 and is a member for supporting the upstream end of the flavor-generating article 20. The support portion 110 may also form an air channel on its side to supply air to the upstream end of the flavor-generating article 20. The antenna mount 108 and the support portion 110 may be formed from, for example, a material with a relative permittivity of 10 or less that substantially does not absorb microwaves.

[0049] The flavor inhaler 100 may have a thermocouple or radiation thermometer configured to detect the temperature at any location in the flavor inhaler 100, such as inside the chamber 114, in order to control the microwave power. The PCB 104 can control the power supplied to the pin-type antenna 106 based on the detection data from the thermocouple or radiation thermometer. Alternatively, the PCB 104 may control the power supplied to the pin-type antenna 106 by detecting the dielectric constant or impedance of any component of the flavor inhaler 100, such as the chamber 114, which changes due to heating.

[0050] Furthermore, the flavor inhaler 100 may have a notification unit that informs the user of information based on control by the PCB 104. The information informed to the user may include, for example, detection of insertion of the flavor generating article 20, start of heating by microwave, transition to a state where aerosol can be inhaled, error information, and remaining battery level 103. The notification unit may be composed of a light-emitting element such as an LED, a vibration element such as a vibration motor, or a sound output element. The notification unit may also be a combination of two or more elements from among the light-emitting element, vibration element, and sound output element.

[0051] Furthermore, the flavor inhaler 100 may have a communication unit that is an interface for acquiring information about the usage status of the flavor inhaler 100 and transmitting it to an external data server or a user's mobile terminal device (hereinafter referred to as "data server, etc."), and for receiving data from the data server, etc. For example, the communication unit transmits information about the usage status of the flavor inhaler 100, such as error information and usage date and time information, to the data server, etc. This allows the manufacturer of the flavor inhaler 100 to understand the usage status of the flavor inhaler 100 and to create information about firmware updates built into the PCB 104. The communication unit can receive information about firmware updates.

[0052] The communication unit can communicate with data servers, etc., using, for example, short-range wireless communication such as Bluetooth® or long-range wireless communication such as LPWA (Low Power Wide Area). Note that communication between the communication unit and data servers, etc., is not limited to the aforementioned wireless communication; other forms of wireless communication or wired communication may also be used.

[0053] As shown in Figure 2, the flavor generating article 20 according to this embodiment may include a plug element 30, a flavor source 40, a support element 50, a cooling element 60, and a filter element 70. When inserting the flavor generating article 20 into the flavor inhaler 100, the plug element 30, flavor source 40, support element 50, cooling element 60, and filter element 70 are arranged adjacent to each other in this order from the tip side and are wrapped with tip paper (outer covering member) 80. The flavor generating article 20 only needs to have a flavor source 40, and other components can be omitted as appropriate. In addition, the flavor generating article 20 may be equipped with a shielding member such as a metal mesh with openings less than or equal to the half-length of microwaves in order to prevent leakage of electromagnetic waves toward the inhalation port.

[0054] Here, the flavor generating article 20 may be constructed by arranging a plug element 30 and a flavor source 40 wound around a trumpet (outer covering member) (not shown), a support element 50, and a cooling element 60 and a filter element 70 wound around a trumpet, and the flavor source 40, support element 50, cooling element 60 and filter element 70 may be constructed by winding them with chip paper 80. Alternatively, the flavor generating article 20 may be constructed by arranging a plug element 30, a flavor source 40 and a support element 50 wound around a trumpet, and a cooling element 60 and a filter element 70 wound around a trumpet, and the support element 50, cooling element 60 and filter element 70 may be constructed by winding them with chip paper 80.

[0055] In this specification, "filter" is not limited to a member that filters an object, but includes any permeable member. Specifically, for example, "filter" includes a permeable member having one or more connecting holes or one or more grooves or notches. Furthermore, the material forming the "filter" may be a porous material that is itself permeable, or it may be a material that is not permeable (for example, glass, ceramic, cellulose molded body, etc.).

[0056] The plug element 30 is positioned upstream of the flavor source 40. The plug element 30 may be, for example, an acetate filter, a neofilter, a paper filter, etc. The plug element 30 may be in contact with the tip paper (outer covering) 80. The plug element 30 prevents the flavor source 40 from falling off the flavor generating article 20. The plug element 30 may also be a center-hole filter having a hollow portion into which a pin-type antenna 106 can be inserted. The diameter of the hollow portion of the plug element 30 may be smaller than, larger than, or substantially the same as the diameter of the hollow portion 41 of the flavor source 40, which will be described later.

[0057] The flavor source 40 comprises a first part containing an aerosol-generating substance that generates an aerosol when heated, and a second part containing a flavor-generating substance that generates flavor when heated. This allows the aerosol generated in the first part and the flavor generated in the second part to be mixed in the flavor source 40. The arrangement of the first and second parts in the flavor source 40 will be described later. Here, the second part contains a carbonizable substance that easily carbonizes when heated, as described later, while the first part does not contain a carbonizable substance.

[0058] The length of the flavor source 40 may be less than or equal to the antenna length of the pin-type antenna 106, and the ratio (L1 / L2) of the length L1 of the flavor source 40 to the antenna length L2 of the pin-type antenna 106 may be 1.0 or less.

[0059] The first part of the flavor source 40 includes a carrier made from, for example, glass, rock wool, or ceramic, and an aerosol-generating substance supported on the carrier. The carrier may be glass fiber filter paper or nonwoven fabric. The type of aerosol-generating substance is not particularly limited, and extracts from various natural products and / or their components can be selected depending on the application. The aerosol-generating substance is preferably a polyhydric alcohol, and can be, for example, glycerin, propylene glycol, triacetin, 1,3-butanediol, or mixtures thereof.

[0060] The second part of the flavor source 40 may contain a flavor-generating substance. The flavor-generating substance is a substance that generates flavor when heated. The flavor-generating substance may include, for example, tobacco. Specific examples of tobacco include shredded dried tobacco leaves, crushed tobacco leaves, or tobacco extract (extracts from water, organic solvents, or mixed solutions thereof). However, the flavor-generating substance does not necessarily have to contain tobacco.

[0061] The second part of the flavor source 40 contains a carbonizable substance. Examples of carbonizable substances include fibrous components such as pulp and cellulose, and binders. The carbonizable substance may be, for example, a fibrous component contained in tobacco, or a fibrous component that can be added to the second part, such as a filler. Such a carbonizable substance may have the function of maintaining the shape of the second part of the flavor source 40.

[0062] The second part of the flavor source 40 may contain an aerosol-generating substance. The type of aerosol-generating substance is not particularly limited, and extracts from various natural products and / or their components can be selected depending on the application. The aerosol-generating substance is preferably a polyhydric alcohol, and can be, for example, glycerin, propylene glycol, triacetin, 1,3-butanediol, and mixtures thereof.

[0063] The second part of the flavor source 40 may contain a binder. Examples of binders include guar gum, xanthan gum, CMC (carboxymethylcellulose), CMC-Na (sodium salt of carboxymethylcellulose), HPC (hydroxypropylcellulose), alginic acid, and sodium alginate. The binder content is preferably 1% to 15% by weight relative to the total weight of the flavor source 40.

[0064] The first and second parts of the flavor source 40 may have any form, such as chopped, sheet-like, particulate, granular, paste-like, gel-like, lump-like, or molded. The first and second parts of the flavor source 40 may have different forms from each other. Alternatively, the first and second parts of the flavor source 40 may be formed on the inner surface of the trumpet or chip paper 80. In this case, the first and second parts of the flavor source 40 may be formed directly on the inner surface of the trumpet or chip paper 80, for example, by printing.

[0065] If the first and second parts of the flavor source 40 are in sheet form, sheets can be used that have been appropriately manufactured by known methods such as papermaking, slurrying, or rolling. In the case of papermaking, for example, it can be manufactured by a method including the following steps: 1) Roughly crush dried tobacco leaves such as shredded tobacco or tobacco granules, extract with water, and separate into a water extract and residue. 2) Concentrate the water extract by vacuum drying. 3) Add pulp or cellulose to the residue, fibrousize with a refiner, and then make paper. 4) Add the concentrated water extract to the paper-made sheet and dry.

[0066] In the slurry method, for example, it can be manufactured by a method including the following steps: 1) Mix water, pulp or cellulose and binder with crushed tobacco leaves. 2) Roll out (cast) the mixture thinly and dry it. In the rolling method, for example, it can be manufactured by a method including the following steps: 1) Mix water, pulp or cellulose and binder with crushed tobacco leaves. 2) Extrude the mixture into a sheet and dry it.

[0067] When the first and second parts of the flavor source 40 are in sheet form, the thickness of the first and second parts of the flavor source 40 is, for example, 0.1 mm or more and 2.0 mm or less, preferably 0.2 mm or more and 1.5 mm or less, and more preferably 0.2 mm or more and 0.6 mm or less. Also, when the first and second parts of the flavor source 40 are in sheet form, the first and second parts of the flavor source 40 may be wrinkled, folded, or cut into strips. When the first and second parts of the sheet-like flavor source 40 are cut into strips, the width of the strips may be, for example, 0.1 mm or more and 2.0 mm or less.

[0068] If the first and second parts of the flavor source 40 are particulate or granular, the average particle size of the flavor source 40 may be, for example, 0.1 mm or more and 3.0 mm or less. If the first and second parts of the flavor source 40 are molded bodies, the flavor source 40 may be porous. Also, if the first and second parts of the flavor source 40 are molded bodies, the flavor source 40 may have a honeycomb structure. Furthermore, the first and second parts of the flavor source 40 may be molded bodies having hollow parts 41. The molded bodies may also be extruded bodies, tableted bodies, etc.

[0069] The aerosol-generating substance contained in the first part of the flavor source 40 and the flavor-generating substance contained in the second part can be heated by microwaves irradiated from the pin-type antenna 106. The amount of the flavor-generating substance-containing material filling in the second part of the flavor source 40 is, for example, 100 mg to 350 mg, and preferably 120 mg to 250 mg.

[0070] The surface area of ​​flavor source 40 (the surface area of ​​flavor source 40 that contributes to aerosol generation) is 150 mm². 2 Over 4000mm 2 The following is preferable: The second part of the flavor source 40 may consist of stranded tobacco leaves. In this case, the width of the stranded tobacco leaves is preferably 1 mm or less, and more preferably 0.5 mm or less.

[0071] The first and second parts of the flavor source 40 may be loaded with flavorings. The type of fragrance is not particularly limited, and from the viewpoint of imparting a good fragrance, acetanisole, acetophenone, acetylpyrazine, 2-acetylthiazole, alfalfa extract, amyl alcohol, amyl butyrate, trans-anethole, star anise oil, apple juice, Peruvian 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-citronella Ronellol, 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-Octenic Acid, 2,3-Dimethylpyrazine, 2,5-Dimethylpyrazine, 2,6-Dimethylpyrazine, Ethyl 2-Methyl Butyrate, Ethyl Ethyl Butyrate, Ethyl Hexanoate, Ethyl Isovalerate, Ethyl Lactate, Ethyl Laurate, Ethyl Levulinate, Ethyl Maltol, Ethyl Octanoate, Ethyl Oleate, Ethyl Palmitate, Ethyl Phenyl Ethyl, 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, genus 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 Chloride, 4-hydroxy-4-(3-hydroxy-1-butenyl)-3,5,5-trimethyl-2-cyclohexen-1-one, 4-(para-hydroxyphenyl)-2-butanone, sodium 4-hydroxyundecanoate, inmortel absolute, β-ionone, isoamyl acetate, isoamyl butyrate, isoamyl phenylacetate, isobutyl acetate, isobutyl phenylacetate, jasmine absolute, cola nut tincture, labdanum oil, lemon terpene oil, licorice extract, linalool, linalyl acetate, robe Dioscorea root oil, maltol, maple syrup, menthol, menthone, L-menthyl acetate, paramethoxybenzaldehyde, methyl-2-pyrrolyl ketone, methyl anthranilate, methyl phenylacetate, methyl salicylate, 4'-methylacetophenone, methylcyclopentenolone, 3-methylvaleric acid, mimosa absolute, honey, myristic acid, nerol, nerolidol, γ-nonalactone, nutmeg oil, δ-octaractone, octanal, octanoic acid, orange flower oil, orange oil, orris root oil, palmitic acid, ω-pentadyl Calactone, peppermint oil, petitgrain Paraguay oil, phenethyl alcohol, phenethyl phenylacetate, phenylacetic acid, piperonal, plum extract, propenyl guaetol, propyl acetate, 3-propyridenephthalide, 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-cyclohexen-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 the following may be selected: aldehydes, violet leaf absolute, N-ethyl-p-menthane-3-carboamide (WS-3), ethyl-2-(p-menthane-3-carboxamide) acetate (WS-5), sugars (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-based fragrances (e.g., jasmine oil, lemon oil, vetiver oil, lovage oil), and esters.

[0072] The flavor source 40 may have a hollow section 41 through its longitudinal direction into which a pin-type antenna 106 can be inserted. The diameter of the hollow section 41 may be larger than or the same as the antenna diameter. If the flavor source 40 does not have a hollow section 41, when the pin-type antenna 106 is inserted into the flavor source 40, components of the heated flavor source 40 may adhere to the pin-type antenna 106. By inserting the pin-type antenna 106 into the hollow section 41 of the flavor source 40, the flavor source 40 does not come into close contact with the pin-type antenna 106. Therefore, it is possible to suppress the adhesion of components of the heated flavor source 40 to the pin-type antenna 106.

[0073] Furthermore, the flavor source 40 may have an element such as a paper layer inside to prevent direct contact between the flavor source 40 and the pin-type antenna 106. This element may be porous or have multiple holes. In addition, an air passage through the hollow portion 41 may be formed between the flavor source 40 and the pin-type antenna 106.

[0074] The support element 50 is positioned between the flavor source 40 and the cooling element 60, in contact with the flavor source 40. The support element 50 can be made of synthetic fibers such as cellulose acetate tow. The support element 50 prevents the flavor source 40 from being pushed downstream of the flavor generating article 20 when the pin-type antenna 106 is inserted into the flavor source 40.

[0075] Furthermore, the support element 50 may be provided with an opening 51 that penetrates the longitudinal direction of the support element 50 in order to avoid filtering of flavor and aerosol generated in the flavor source 40. Here, the diameter of the opening 51 may be larger than the diameter of the hollow portion 41 of the flavor source 40. Alternatively, instead of providing the opening 51 in the center of the support element 50, multiple holes or grooves that penetrate the longitudinal direction of the support element 50 may be provided on the side or near the outer edge of the support element 50. The length of the support element 50 may be longer than the length of the flavor source 40. Also, the tip of the pin-type antenna 106 does not need to reach inside the opening 51 of the support element 50.

[0076] The cooling element 60 is positioned downstream of the support element 50. The cooling element 60 may be, for example, a paper tube. The cooling element 60 cools the flavor and aerosol generated in the flavor source 40. The inside of the cooling element 60 may be filled with a material such as a sheet to increase the contact area with the flavor and aerosol and promote the cooling of the flavor and aerosol.

[0077] Furthermore, the cooling element 60 may have a plurality of through-holes 61 that penetrate the wall surface concentrically in the circumferential direction of the cooling element 60. The through-holes 61 are holes that facilitate the inflow of air from the outside due to user suction, and this inflow of air can further cool the flavor and aerosol generated in the flavor source 40. The plurality of through-holes may also be formed in the support element 50, the flavor source 40, and the plug element 30.

[0078] Furthermore, the cooling element 60 may be provided with an opening 62 that penetrates in the longitudinal direction of the cooling element 60. The diameter of the opening 62 may be larger than the diameter of the opening 51 of the support element 50. The length of the cooling element 60 may be shorter than the length of the support element 50. Note that the hollow portion 41 of the flavor source 40, the opening 51 of the support element 50, and the opening 62 of the cooling element 60 may be arranged to be on the same axis.

[0079] The filter element 70 is positioned downstream of the cooling element 60. The filter element 70 can be made from synthetic fibers such as cellulose acetate tow, for example. The filter element 70 is not particularly limited as long as it has the function of a general filter. The general functions of a filter include, for example, adjusting the amount of air mixed when inhaling aerosols, reducing flavor, and reducing nicotine and tar, but it is not necessary for the filter element to have all of these functions.

[0080] Furthermore, when the flavor-generating article 20 is positioned at a desired location on the flavor suction device 100, the cooling element 60 and the filter element 70 may be exposed to the outside of the flavor suction device 100. Also, if a through hole 61 is formed in the cooling element 60, when the flavor-generating article 20 is positioned at a desired location on the flavor suction device 100, the through hole 61 may be exposed to the outside of the flavor suction device 100.

[0081] Here, the pin-type antenna 106 shown in Figure 1 exhibits a characteristic electric field strength distribution. Figure 3 is a schematic diagram showing the electric field strength distribution of microwaves irradiated from the pin-type antenna shown in Figure 1. This electric field strength distribution shows the simulation result of the electric field strength when a pin-type antenna 106 with a diameter of 1.0 mm and a length of 20 mm is placed in the center of a copper pipe with an inner diameter of approximately 10 mm and a thickness of approximately 0.5 mm. For the sake of simplification of the simulation, the inside of the copper pipe is filled with air.

[0082] As shown in Figure 3, the electric field strength distribution of microwaves irradiated from the pin-type antenna 106 is shown in regions A1 to A7. Region A1 has the strongest electric field strength, and the electric field strength decreases in the order of regions A1, A2, A3, A4, A5, A6, and A7.

[0083] Figure 3 shows that the electric field strength of microwaves emitted from the pin-type antenna 106 is strong in the region near the tip of the antenna and weak in the region near the base of the antenna. Also, Figure 3 shows that the electric field strength of microwaves emitted from the pin-type antenna 106 is strong in the region close to the antenna and weak in the region far from the antenna in the direction perpendicular to the longitudinal direction.

[0084] Therefore, it is preferable that the tip of the pin-type antenna 106 is positioned so as to overlap with the flavor source 40 in the longitudinal direction when the flavor generating article 20 is positioned at the desired location on the flavor inhaler 100. By positioning the tip of the pin-type antenna 106, which has a strong electric field strength, so as to overlap with the flavor source 40 in the longitudinal direction, microwaves irradiated from the pin-type antenna 106 can be efficiently transmitted to the flavor source 40.

[0085] Furthermore, even when using antennas other than the pin-type antenna 106, the electric field strength of the microwaves emitted from the antenna is strong in the region close to the antenna and weak in the region farther away from the antenna, in the direction perpendicular to the longitudinal direction.

[0086] Furthermore, by changing the arrangement of the first and second parts in the flavor source 40 according to the electric field strength distribution of the microwaves irradiated from the pin-type antenna 106, it is possible to prevent the carbonizable substance contained in the second part from being carbonized by heating with microwaves.

[0087] Figure 4 is an enlarged cross-sectional view showing an excerpt of a part of the flavor suction system shown in Figure 1. Specifically, it shows the flavor source 40, pin-type antenna 106, housing 112, and chamber 114 when the flavor generating article 20 is positioned at a desired location on the flavor suction device 100.

[0088] As shown in Figure 4, the chamber 114 is formed with a first region 121 which includes region A1, near the tip of the pin-type antenna 106, where the electric field strength of the microwaves irradiated from the pin-type antenna 106 is strongest, and a second region 122 near the base end of the pin-type antenna 106, where the electric field strength is weaker than that of the first region 121.

[0089] Here, in the flavor source 40, a first part 42 containing an aerosol-generating substance that generates an aerosol when heated is positioned corresponding to the first region 121, and a second part 43 containing a flavor-generating substance that generates flavor when heated is positioned corresponding to the second region 122. As described above, the first part 42 does not contain a carbonizable substance, while the second part 43 contains a carbonizable substance.

[0090] In the flavor source 40, by including a carbonizable substance that easily carbonizes when heated in the second portion 43, which corresponds to the second region 122 near the base end of the pin-type antenna 106 and has a weaker electric field strength than the first region 121 near the tip of the pin-type antenna 106, it is possible to prevent the carbonizable substance from being carbonized by microwave heating. Therefore, it is possible to prevent the carbonization of the substances contained in the flavor source 40.

[0091] The second part 43 may also include a microwave absorber 90 that absorbs microwaves and generates heat. By including a microwave absorber in the second part 43, the second part 43 can be heated efficiently.

[0092] Furthermore, it is preferable that the distance D between the tip of the pin-type antenna 106 and the second portion 43 in the longitudinal direction is 0.1 mm or more. By setting the distance D between the tip of the pin-type antenna 106 and the second portion 43 in the longitudinal direction to 0.1 mm or more, it is possible to further prevent carbonization of charcoal-forming materials by heating with microwaves.

[0093] Furthermore, the distance D between the tip of the pin-type antenna 106 and the second portion 43 in the longitudinal direction may be 0.5 mm or more. By setting the distance D between the tip of the pin-type antenna 106 and the second portion 43 in the longitudinal direction to 0.5 mm or more, it is possible to prevent the second portion 43 from getting too close to the pin-type antenna 106, even if the user forcefully inserts the flavor-generating item 20 into the flavor inhaler 100.

[0094] Furthermore, it is preferable that the distance D between the tip of the pin-type antenna 106 and the second portion 43 in the longitudinal direction is 3.0 mm or less. If the distance D between the tip of the pin-type antenna 106 and the second portion 43 in the longitudinal direction exceeds 3.0 mm, the second portion 43 will separate from the pin-type antenna 106, and heating of the second portion 43 may not be promoted.

[0095] In a flavor-generating article 20 using a flavor source 40 having the arrangement of the first part 42 and the second part 43 shown in Figure 4, air flowing in from the plug element 30 of the flavor-generating article 20 passes through the inside and / or hollow part 41 of the flavor source 40, mixes with flavor and aerosol, passes through the support element 50, is cooled by the cooling element 60, and then passes through the filter element 70 to reach the user's mouth.

[0096] Next, with reference to Figure 5, we will describe another airflow path in the flavor generating article 20 from the outside of the flavor generating article 20 until it reaches the user's mouth. Figure 5 is a schematic diagram showing the airflow in the flavor generating article 20. In Figure 5, the arrangement of the first part 42 and the second part 43 in the flavor source 40 is the same as that shown in Figure 4. Figure 6 is a cross-sectional view of the flavor source in the direction of arrow AA shown in Figure 5. Figure 7 is a cross-sectional view of the flavor source in the direction of arrow BB shown in Figure 5.

[0097] As shown in Figures 5 to 7, the outer circumference of the flavor source 40 is surrounded by chip paper (outer covering member) 80, and a gap 44 is formed between the flavor source 40 and the chip paper 80. The flavor generating article 20 may have a tubular element 21. The tubular element 21 may be in contact with the inner surface of the flavor source 40 (the inner surface of the first part 42 and the inner surface of the second part 43). The tubular element 21 may also cover at least part or all of the inner surface of the flavor source 40 (the inner surface of the first part 42 and the inner surface of the second part 43). The tubular element 21 may hold the flavor source 40.

[0098] The tubular element 21 may extend across the flavor source 40 and the support element 50. In this case, the support element 50 may be fixed to the chip paper (outer covering) 80 or the filter element 70, and the flavor source 40 may be held in the support element 50 via the tubular element 21. The tubular element 21 may be gas permeable so that the components of the heated flavor source 40 can flow into the hollow portion 41.

[0099] A sealing portion 22 may be provided between the flavor source 40 and the support element 50. The sealing portion 22 may seal the space between the flavor source 40 and the support element 50 to prevent air from flowing from the flavor source 40 or the hollow portion 41 to the support element 50. In addition, to suppress the adhesion of components of the heated flavor source 40 to the pin-type antenna 106, an element such as a paper layer may be provided between the tubular element 21 and the pin-type antenna 106.

[0100] Furthermore, the chip paper 80 and the first portion 42 have a first air passage 131 that seals and connects the outside of the flavor generating article 20 with the hollow portion 41. The second portion 43 has a second air passage 132 that connects the hollow portion 41 with the void 44. Here, the outer circumference of the flavor source 40 may be surrounded by the chip paper 80 and the flaps (outer covering members).

[0101] Furthermore, as shown in Figure 8, the chip paper (outer covering) 80 and the support element 50 may be in contact. In this case, the support element 50 may be joined to the chip paper (outer covering) 80. The flavor source 40 may be supported by the support element 50 via the sealing portion 22. For example, the downstream end of the flavor source 40 may be joined to the sealing portion 22 with an adhesive, and the upstream end of the support element 50 may be joined to the sealing portion 22 with an adhesive. With such a structure, the flavor generating article 20 can hold the flavor source 40 inside even if it does not have a tubular element 21. The support element 50 may have a plurality of holes or grooves that penetrate in the longitudinal direction of the support element 50 on its side surface or near its outer edge.

[0102] Furthermore, the flavor generating article 20 may have a tubular element 21 while the chip paper (outer covering) 80 and the support element 50 are in contact. This tubular element 21 may be supported by the plug element 30 and the support element 50. In this case, since the tubular element 21 is supported at two points by the plug element 30 and the support element 50, the shaking of the tubular element 21 can be suppressed. Also, even if the flavor generating article 20 is inserted into the flavor inhaler 100 while tilted relative to the pin-type antenna 106, the tubular element 21 functions as a protective layer, preventing damage to the flavor source 40, support element 50, chip paper (outer covering) 80, etc., by the pin-type antenna 106.

[0103] Here, the first air passage 131 can be formed by inserting a cylindrical member, such as a straw, so as to penetrate the tip paper 80 and the first portion 42. The second air passage 132 can be formed as appropriate by a known perforation method. Furthermore, the proximal end (downstream side) of the flavor source 40 is sealed longitudinally except for the gap 44, and the distal end (upstream side) of the flavor source 40 is sealed longitudinally.

[0104] The sealed areas in the flavor generating article 20 are shown by dashed lines in Figures 5 and 6. This creates an airflow channel through which air flowing in from outside the flavor generating article 20 passes sequentially through the first airflow channel 131, the hollow section 41, the second airflow channel 132, and the gap 44. The flavor source 40 may be fixed to the plug element 30 shown in Figure 2, for example by adhesive, or it may be positioned relative to the chip paper 80 by the cylindrical member described above.

[0105] In Figures 5 to 8, as indicated by the arrows, air flowing in from outside the flavor-generating article 20 passes through the first air passage 131, the hollow section 41, the second air passage 132, and the gap 44 in that order, then passes through the support element 50, is cooled by the cooling element 60, and then passes through the filter element 70 to reach the user's mouth.

[0106] At this time, the air flowing in from outside the flavor generating article 20 first flows along the first section 42 and mixes with the aerosol generated in the first section 42, and then flows along the second section 43 and mixes with the flavor generated in the second section 43. Therefore, the flavor generated in the second section 43 can be efficiently mixed with the aerosol generated in the first section 42.

[0107] Furthermore, the first air passage only needs to be sealed and communicate with the outside of the flavor-generating article 20 and at least the first part 42, and the second air passage only needs to communicate with at least the second part 43 and the gap 44. Even in this case, an air passage is formed in which air flowing in from the outside of the flavor-generating article 20 passes sequentially through the first air passage, the first part 42, the second part 43, the second air passage, and the gap 44, so that the aerosol generated in the first part 42 can be efficiently mixed with the flavor generated in the second part 43.

[0108] Figure 9 is another enlarged cross-sectional view showing an excerpt of a part of the flavor suction system shown in Figure 1. Specifically, it shows the flavor source 40, pin-type antenna 106, housing 112, and chamber 114 with the flavor generating article 20 positioned in the desired location on the flavor suction device 100.

[0109] As shown in Figure 9, the chamber 114 is formed with a first region 121 which includes region A1, near the tip of the pin-type antenna 106, where the electric field strength of the microwaves irradiated from the pin-type antenna 106 is strongest, and a second region 122 which is on the opposite side of the base of the pin-type antenna 106 from the tip of the pin-type antenna 106, and has a weaker electric field strength than the first region 121.

[0110] Here, in the flavor source 40, a first part 42 containing an aerosol-generating substance that generates an aerosol when heated is positioned corresponding to the first region 121, and a second part 43 containing a flavor-generating substance that generates flavor when heated is positioned corresponding to the second region 122. As described above, the first part 42 does not contain a carbonizable substance, while the second part 43 contains a carbonizable substance.

[0111] In the flavor source 40, by including a carbonizable substance that easily carbonizes when heated in the second portion 43, which corresponds to the second region 122 on the opposite side of the base end of the pin-type antenna 106 from the tip of the pin-type antenna 106, where the electric field strength is weaker than the first region 121 near the tip of the pin-type antenna 106, it is possible to prevent the carbonizable substance from being carbonized by microwave heating. Therefore, it is possible to prevent the carbonization of the substances contained in the flavor source 40.

[0112] Furthermore, in order to adjust the positions of the first part 42 and the second part 43 relative to the pin-type antenna 106, the length of the pin-type antenna 106 may be adjusted, or the plug element 30 shown in Figure 2 may be placed on the base end side of the pin-type antenna 106 of the flavor source 40. In addition, the second part 43 may include a microwave absorber 90 that absorbs microwaves and generates heat. By including a microwave absorber in the second part 43, the second part 43 can be heated efficiently.

[0113] Furthermore, the distance D between the tip of the pin-type antenna 106 and the second portion 43 in the longitudinal direction is preferably 0.1 mm or more. By setting the distance D between the tip of the pin-type antenna 106 and the second portion 43 in the longitudinal direction to 0.1 mm or more, it is possible to further prevent carbonization of the charring material by heating with microwaves. Also, as described above, the distance D between the tip of the pin-type antenna 106 and the second portion 43 in the longitudinal direction may be 0.5 mm or more, and is preferably 3.0 mm or less.

[0114] In a flavor-generating article 20 using a flavor source 40 having the arrangement of the first part 42 and the second part 43 shown in Figure 9, air flowing in from the plug element 30 of the flavor-generating article 20 passes through the inside and / or hollow part 41 of the flavor source 40, mixes with flavor and aerosol, passes through the support element 50, is cooled by the cooling element 60, and then passes through the filter element 70 to reach the user's mouth.

[0115] At this time, the air flowing in from the plug element 30 of the flavor generating article 20 first flows along the first section 42 and mixes with the aerosol generated in the first section 42, and then flows along the second section 43 and mixes with the flavor generated in the second section 43. Therefore, the flavor generated in the second section 43 can be efficiently mixed with the aerosol generated in the first section 42.

[0116] Figure 10 is another enlarged cross-sectional view showing an excerpt of a part of the flavor suction system shown in Figure 1. Specifically, it shows the flavor source 40, pin-type antenna 106, housing 112, and chamber 114 with the flavor generating article 20 positioned in the desired location on the flavor suction device 100.

[0117] As shown in Figure 10, the chamber 114 is formed with a first region 121 which includes region A1, where the electric field strength of the microwaves irradiated from the pin-type antenna 106 is strongest and is close to the pin-type antenna 106 in a direction perpendicular to the longitudinal direction, and a second region 122 which is farther from the pin-type antenna 106 in a direction perpendicular to the longitudinal direction and has a weaker electric field strength than the first region 121.

[0118] Here, in the flavor source 40, a first part 42 containing an aerosol-generating substance that generates an aerosol when heated is positioned corresponding to the first region 121, and a second part 43 containing a flavor-generating substance that generates flavor when heated is positioned corresponding to the second region 122. As described above, the first part 42 does not contain a carbonizable substance, while the second part 43 contains a carbonizable substance.

[0119] In the flavor source 40, by including a carbonizable substance that easily carbonizes when heated in the second portion 43, which corresponds to the second region 122, which is far from the pin-type antenna 106 and has a weaker electric field strength than the first region 121, which is close to the pin-type antenna 106, it is possible to prevent the carbonizable substance from being carbonized by microwave heating. Therefore, it is possible to prevent the carbonization of the substances contained in the flavor source 40.

[0120] The second part 43 may also include a microwave absorber 90 that absorbs microwaves and generates heat. By including a microwave absorber in the second part 43, the second part 43 can be heated efficiently.

[0121] Furthermore, the distance D between the tip of the pin-type antenna 106 and the second portion 43 in the longitudinal direction is preferably 0.1 mm or more. By setting the distance D between the tip of the pin-type antenna 106 and the second portion 43 in the longitudinal direction to 0.1 mm or more, it is possible to further prevent carbonization of the charring material by heating with microwaves. Also, as described above, the distance D between the tip of the pin-type antenna 106 and the second portion 43 in the longitudinal direction may be 0.5 mm or more, and is preferably 3.0 mm or less.

[0122] Furthermore, the distance D1 between the center of the pin-type antenna 106 and the second portion 43 in the radial direction is preferably 0.1 mm or more. By setting the distance D1 between the center of the pin-type antenna 106 and the second portion 43 in the radial direction to 0.1 mm or more, it is possible to further prevent carbonization of the charring material by heating with microwaves. In addition, the distance D1 between the center of the pin-type antenna 106 and the second portion 43 in the radial direction may be 0.5 mm or more, and is preferably 3.0 mm or less.

[0123] Next, with reference to Figure 11, we will describe another airflow in the flavor generating article 20 from the outside of the flavor generating article 20 until it reaches the user's mouth. Figure 11 is yet another schematic diagram showing the airflow in the flavor generating article 20. In Figure 11, the arrangement of the first part 42 and the second part 43 in the flavor source 40 is the same as shown in Figure 10. Figure 12 is a cross-sectional view of the flavor source in the direction CC shown by arrow CC in Figure 11. Figure 13 is a cross-sectional view of the flavor source in the direction DD shown by arrow CC in Figure 11.

[0124] As shown in Figures 11 to 13, the outer circumference of the flavor source 40 is surrounded by chip paper (outer covering member) 80, and a gap 44 is formed between the flavor source 40 and the chip paper 80. The flavor generating article 20 may have a tubular element 21. The tubular element 21 may be in contact with the inner surface of the flavor source 40 (the inner surface of the first part 42 and the inner surface of the second part 43). The tubular element 21 may also cover at least part or all of the inner surface of the flavor source 40 (the inner surface of the first part 42 and the inner surface of the second part 43). The tubular element 21 may hold the flavor source 40.

[0125] The tubular element 21 may extend across the flavor source 40 and the support element 50. In this case, the support element 50 may be fixed to the chip paper (outer covering) 80 or the filter element 70, and the flavor source 40 may be held in the support element 50 via the tubular element 21. The tubular element 21 may be gas permeable so that the components of the heated flavor source 40 can flow into the hollow portion 41.

[0126] A sealing portion 22 may be provided between the flavor source 40 and the support element 50. The sealing portion 22 may seal the space between the flavor source 40 and the support element 50 to prevent air from flowing from the flavor source 40 or the hollow portion 41 to the support element 50. In addition, to suppress the adhesion of components of the heated flavor source 40 to the pin-type antenna 106, an element such as a paper layer may be provided between the tubular element 21 and the pin-type antenna 106.

[0127] Furthermore, a third air passage 133 is formed on the proximal end (downstream side) of the flavor generating article 20 of the chip paper 80, the first part 42, and the second part 43, sealing and communicating the outside of the flavor generating article 20 with the hollow part 41. A fourth air passage 134 is formed on the distal end (upstream side) of the flavor generating article 20 of the first part 42 and the second part 43, communicating the hollow part 41 with the void 44. Here, the outer circumference of the flavor source 40 may be surrounded by the chip paper 80 and a flaps (outer covering member).

[0128] Furthermore, similar to the configuration described in Figure 8, the chip paper (outer covering) 80 and the support element 50 may be in contact. In this case, the support element 50 may be joined to the chip paper (outer covering) 80. The flavor source 40 may be supported by the support element 50 via the sealing portion 22. For example, the downstream end of the flavor source 40 may be joined to the sealing portion 22 with an adhesive, and the upstream end of the support element 50 may be joined to the sealing portion 22 with an adhesive. With such a structure, the flavor generating article 20 can hold the flavor source 40 inside even if it does not have a tubular element 21. The support element 50 may have a plurality of holes or grooves that penetrate in the longitudinal direction of the support element 50 on its side surface or near its outer edge.

[0129] Furthermore, the flavor generating article 20 may have a tubular element 21 while the chip paper (outer covering) 80 and the support element 50 are in contact. This tubular element 21 may be supported by the plug element 30 and the support element 50. In this case, since the tubular element 21 is supported at two points by the plug element 30 and the support element 50, the shaking of the tubular element 21 can be suppressed. Also, even if the flavor generating article 20 is inserted into the flavor inhaler 100 while tilted relative to the pin-type antenna 106, the tubular element 21 functions as a protective layer, preventing damage to the flavor source 40, support element 50, chip paper (outer covering) 80, etc., by the pin-type antenna 106.

[0130] Here, the third air passage 133 can be formed by inserting a cylindrical member, such as a straw, so as to penetrate the tip paper 80, the first portion 42, and the second portion 43. The fourth air passage 134 can be formed as appropriate by a known perforation method. Furthermore, the proximal end (downstream side) of the flavor source 40 is sealed longitudinally except for the gap 44, and the distal end (upstream side) of the flavor source 40 is sealed longitudinally.

[0131] The sealed areas in the flavor generating article 20 are shown by dashed lines in Figures 12 and 13. This creates an airflow channel through which air flowing in from outside the flavor generating article 20 passes sequentially through the third airflow channel 133, the hollow section 41, the fourth airflow channel 134, and the gap 44. The flavor source 40 may be fixed to the plug element 30 shown in Figure 2, for example by adhesive, or it may be positioned relative to the chip paper 80 by the cylindrical member described above.

[0132] In Figures 11 to 13, as indicated by the arrows, air flowing in from outside the flavor-generating article 20 passes through the third air passage 133, the hollow section 41, the fourth air passage 134, and the gap 44 in that order, then passes through the support element 50, is cooled by the cooling element 60, and then passes through the filter element 70 to reach the user's mouth.

[0133] At this time, the air flowing in from outside the flavor generating article 20 first flows along the first section 42 and mixes with the aerosol generated in the first section 42, and then flows along the second section 43 and mixes with the flavor generated in the second section 43. Therefore, the flavor generated in the second section 43 can be efficiently mixed with the aerosol generated in the first section 42.

[0134] Furthermore, the third air passage only needs to be sealed and communicate with at least the first part 42 and the outside of the flavor generating article 20, and the second air passage only needs to communicate with at least the second part 43 and the gap 44. Even in this case, an air passage is formed in which air flowing in from the outside of the flavor generating article 20 passes through the third air passage, the first part 42, the second part 43, the fourth air passage, and the gap 44 in order, so that the flavor generated in the second part 43 can be efficiently mixed with the aerosol generated in the first part 42.

[0135] Next, with reference to Figure 14, we will describe yet another airflow in the flavor generating article 20, from the air flowing in from outside the flavor generating article 20 to the user's mouth. Figure 14 is yet another schematic diagram showing the airflow in the flavor generating article 20. In Figure 14, the arrangement of the first part 42 and the second part 43 in the flavor source 40 is the same as shown in Figure 10.

[0136] As shown in Figure 14, the outer circumference of the flavor source 40 is surrounded by chip paper (outer covering member) 80, and a gap 44 is formed between the flavor source 40 and the chip paper 80. The flavor generating article 20 may have a tubular element 21. The tubular element 21 may be in contact with the inner surface of the flavor source 40 (the inner surface of the first part 42 and the inner surface of the second part 43). The tubular element 21 may also cover at least part or all of the inner surface of the flavor source 40 (the inner surface of the first part 42 and the inner surface of the second part 43). The tubular element 21 may hold the flavor source 40.

[0137] The tubular element 21 may be fixed to the plug element 30. In this case, the flavor generating article 20 does not need to have a support element 50. The tubular element 21 may be permeable to gas so that the components of the heated flavor source 40 can flow into the hollow portion 41. In addition, to prevent the components of the heated flavor source 40 from adhering to the pin-type antenna 106, an element such as a paper layer may be placed between the tubular element 21 and the pin-type antenna 106.

[0138] Furthermore, a fifth air passage 135 is formed in the hollow section 41, and a sixth air passage 136 is formed in the gap 44, having a smaller flow area than the fifth air passage 135 and merging with the fifth air passage 135 before reaching the proximal end of the flavor generating article 20. Additionally, the chip paper 80 may be provided with a guide member 81 that directs the air that has passed through the sixth air passage 136 towards the hollow section 41. The guide member 81 may be made of the same material as the chip paper 80. Here, the outer circumference of the flavor source 40 may be surrounded by the chip paper 80 and a flaps (outer covering member).

[0139] Furthermore, as shown in Figure 15, the guide member 81 may be a hollow element having a hollow portion 82 extending along its longitudinal direction, wherein the opening 84 of the guide member 81 at the upstream end is larger than the opening 83 of the guide member 81 at the downstream end. In this case, the diameter of the hollow portion 82 may gradually decrease as it moves downstream. The hollow portion 82 may communicate with the hollow portion 41 on its upstream side and with the opening 62 of the cooling element 60 on its downstream side.

[0140] Furthermore, a portion of the guide member 81 facing the hollow portion 82 may be in contact with the flavor source 40. By having the portion of the guide member 81 facing the hollow portion 82 in contact with the flavor source 40, it is possible to suppress the movement of the flavor source 40 downstream. In this case, it is preferable that the guide member 81 and the flavor source 40 are in partial contact so as to ensure the sixth air passage 136.

[0141] Furthermore, if the flavor generating article 20 has a guide member 81, the support element 50 may be provided between the flavor source 40 and the guide member 81. The support element 50 can suppress the movement of the flavor source 40 downstream. In this case, in order to suppress the adsorption of aerosols at the support element 50, the support element 50 is preferably made of a non-porous material, such as glass. The support element 50 may have a plurality of holes or grooves that penetrate in the longitudinal direction of the support element 50 on its side surface or near its outer edge.

[0142] Air flowing in from the plug element 30 of the flavor generating article 20 passes through the fifth air passage 135 and the sixth air passage 136, as indicated by the arrows in Figures 14 and 15, where it is mixed with flavors and aerosols. After being cooled by the cooling element 60, it passes through the filter element 70 and reaches the user's mouth.

[0143] At this time, the fast-flowing flavor generated in the second section 43 and passing through the sixth air passage 136 collides with the guide member 81 and is directed toward the hollow section 41, and is mixed with the aerosol generated in the first section 42 and passing through the fifth air passage 135 before reaching the proximal end of the flavor generating article 20. Therefore, the flavor generated in the second section 43 can be efficiently mixed with the aerosol generated in the first section 42.

[0144] While embodiments of the present invention have been described above, these embodiments are intended to facilitate understanding of the present invention and do not limit it. The present invention can be modified and improved without departing from its spirit, and its equivalents are included. Furthermore, combinations or omissions of the components described in the claims and specification are possible to the extent that at least some of the above-mentioned problems can be solved or at least some of the effects can be achieved.

[0145] For example, in this embodiment, a pin-type antenna 106 is given as the antenna, but it is not limited to this, and the antenna may be a planar antenna or the like. Also, the antenna does not necessarily have to be inserted into the flavor-generating article 20, and may be placed adjacent to the flavor-generating article 20 on the inner surface of the housing 112 corresponding to the chamber, in a direction perpendicular to the longitudinal direction.

[0146] Furthermore, although the flavor generating article 20 is described as having a columnar shape in this embodiment, it is not limited to this, and the shape of the flavor generating article 20 may be flat, cup-shaped, or the like. Also, the cross-section of the flavor generating article 20 may be circular, elliptical, or other shapes, such as rectangular or other polygonal cross-sections. When the flavor generating article 20 is cup-shaped, it is preferable to use a material for the cup that has a relative permittivity of 10 or less, preferably 4 or less. Specifically, the material for the cup may be glass, rock wool, paper made from ceramic (e.g., glass fiber filter paper), nonwoven fabric, or porous molded body.

[0147] Furthermore, the flavor suction device 100 of this embodiment has a so-called counterflow type airflow channel in which air flowing in from the upstream side of the chamber 114 housing the flavor source 40 is supplied to the upstream end face of the flavor generating article 20. However, it is not limited to this, and may also have a so-called bottom flow type airflow channel in which air is supplied from the bottom of the chamber 114 to the upstream end face of the flavor generating article 20. [Explanation of Symbols]

[0148] 10…Flavor Inhalation System 20… Flavor-generating items 21...Tubular element 22... Sealing section 30... Plug element 40...Flavor source 41...Hollow part 42…Part 1 43…Second part 44...Void 50…Supporting factors 51...Open hole 60…Cooling element 61…Through hole 62...Open hole 70…Filter element 80... Tip paper 81... Guide member 82...Hollow part 83…Aperture 84…Aperture 90... Microwave absorber 100...Flavor aspirator 101...High-frequency oscillation section 102...Waveguide 103...Battery 104...PCB 106... Pin-type antenna 108… Antenna mount 110...Support part 112… Housing 114... Chamber 121…First area 122…Second area 131...First air passage 132...Second air passage 133...Third air passage 134...Fourth air passage 135... Fifth air passage 136...6th air passage

Claims

1. A flavor inhalation system, A flavor-generating article having a flavor source that generates flavor when heated, The system comprises a housing for containing the flavor source and a flavor aspirator having an antenna for irradiating microwaves, Within the housing, a first region is formed which includes the region where the electric field strength of the microwaves irradiated from the antenna is strongest, and a second region where the electric field strength is weaker than that of the first region. The flavor source includes a first portion corresponding to the first region and a second portion corresponding to the second region, when the flavor generating article is positioned at a desired location on the flavor inhaler. The first part does not contain carbonizable substances that are easily carbonized by heating, and the second part contains the carbonizable substances. The antenna is a pin-type antenna inserted along the longitudinal direction of the flavor-generating article. The first region is the region near the tip of the pin-type antenna, The second region is the region near the base end of the pin-type antenna. Flavor inhalation system.

2. A flavor inhalation system, A flavor-generating article having a flavor source that generates flavor when heated, The system comprises a housing for containing the flavor source and a flavor aspirator having an antenna for irradiating microwaves, Within the housing, a first region is formed which includes the region where the electric field strength of the microwaves irradiated from the antenna is strongest, and a second region where the electric field strength is weaker than that of the first region. The flavor source includes a first portion corresponding to the first region and a second portion corresponding to the second region, when the flavor generating article is positioned at a desired location on the flavor inhaler. The first part does not contain carbonizable substances that are easily carbonized by heating, and the second part contains the carbonizable substances. The antenna is a pin-type antenna inserted along the longitudinal direction of the flavor-generating article. The first region is the region near the tip of the pin-type antenna, The second region is the region opposite to the base end of the pin-type antenna with respect to the tip of the pin-type antenna. Flavor inhalation system.

3. A flavor inhalation system according to claim 1 or claim 2, The aforementioned flavor source has a hollow portion into which the pin-type antenna can be inserted. Flavor inhalation system.

4. A flavor inhalation system according to claim 1 or claim 2, With the flavor generating article positioned at the desired location on the flavor inhaler, the tip of the pin-shaped antenna is positioned so as to overlap with the flavor source in the longitudinal direction of the flavor generating article. Flavor inhalation system.

5. A flavor inhalation system, A flavor-generating article having a flavor source that generates flavor when heated, The system comprises a housing for containing the flavor source and a flavor aspirator having an antenna for irradiating microwaves, Within the housing, a first region is formed which includes the region where the electric field strength of the microwaves irradiated from the antenna is strongest, and a second region where the electric field strength is weaker than that of the first region. The flavor source includes a first portion corresponding to the first region and a second portion corresponding to the second region, when the flavor generating article is positioned at a desired location on the flavor inhaler. The first part does not contain carbonizable substances that are easily carbonized by heating, and the second part contains the carbonizable substances. The first region is the region closest to the antenna in a direction perpendicular to the longitudinal direction of the flavor-generating article. The aforementioned second region is the region farther from the antenna in a direction perpendicular to the longitudinal direction. Flavor inhalation system.

6. A flavor inhalation system according to claim 1, The first part comprises an aerosol-generating substance that generates an aerosol when heated, The aforementioned second portion contains a flavor-generating substance that generates flavor when heated, The aforementioned flavor-generating article is An outer casing member that surrounds the outer periphery of the flavor source and forms a void between itself and the flavor source, The exterior member and the first portion are formed therein, and a first air passage is formed therein, which seals and communicates the outside of the flavor-generating article with at least the first portion, The second portion further comprises a second air passage formed in the second portion and communicating at least the second portion with the gap, Flavor inhalation system.

7. A flavor inhalation system according to claim 5, The first part comprises an aerosol-generating substance that generates an aerosol when heated, The aforementioned second portion contains a flavor-generating substance that generates flavor when heated, The aforementioned flavor-generating article is An outer casing member that surrounds the outer periphery of the flavor source and forms a void between itself and the flavor source, A third air passage is formed on the proximal end side of the flavor-generating article of the exterior member, the first portion and the second portion, and which seals and communicates the outside of the flavor-generating article with at least the first portion, It further comprises a fourth air passage formed at least on the distal end side of the second portion of the flavor-generating article, which connects at least the second portion with the void, Flavor inhalation system.

8. A flavor inhalation system according to claim 5, The first part comprises an aerosol-generating substance that generates an aerosol when heated, The aforementioned second portion contains a flavor-generating substance that generates flavor when heated, The aforementioned flavor source has a hollow portion into which the antenna can be inserted, The aforementioned flavor-generating article is An outer casing member that surrounds the outer periphery of the flavor source and forms a void between itself and the flavor source, The fifth air passage formed in the hollow portion, The present invention further comprises a sixth air passage formed in the aforementioned void, having a smaller flow area than the fifth air passage, and which merges with the fifth air passage before reaching the proximal end of the flavor-generating article. Flavor inhalation system.

9. A flavor inhalation system according to claim 1, The second part includes a microwave absorber that absorbs microwaves and generates heat. Flavor inhalation system.

10. A flavor inhalation system according to claim 1, The distance between the tip of the antenna and the second portion in the longitudinal direction of the flavor-generating article is 0.1 mm or more. Flavor inhalation system.

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