Smoking system, device kit, consumables, combination products, and method for obtaining end-user sensation and end-user anticipation.

Abstract

To provide a smoking system that when a flavor generation article is inserted into a chamber, allows a user to easily feel arrival at an end of the chamber and to easily foresee that it will arrive at the end of the chamber.SOLUTION: When a resistance value when a flavor generation article is inserted into a storage part and a tip of the flavor generation article arrives at an end of the storage part, is insertion force A, and a ratio of a rear-half average resistance force to a front-half average resistance force is a first resistance ratio B, a smoking system satisfies A≤4.00 N and B>1.0, where the rear-half average resistance value is an average of resistance values from a midpoint between a prescribed position on an insertion end side of the storage part and an end of the storage part to the end of the storage part. and the front-half average resistance force is an average of resistance values from the prescribed position to a midpoint between the prescribed position and the end of the storage part.SELECTED DRAWING: Figure 16

Description

[Technical Field]

[0001] The present invention relates to a smoking system, a device kit, consumables, a combination product, and a method for obtaining endometrial sensation and endometrial anticipation. [Background technology]

[0002] Conventionally, flavor extractors are known for extracting flavors and aromas without burning the materials. For example, such a flavor extractor is known to have a gripping part that grips the inserted flavor-generating article corresponding to the opening of the chamber (see, for example, Patent Document 1). [Prior art documents] [Patent Documents]

[0003] [Patent Document 1] Patent No. 6737902 specification [Overview of the project] [Problems that the invention aims to solve]

[0004] Reference 1 discloses a structure for gripping a flavor-generating article inserted into a chamber. However, there is no device that makes it easy to sense when the flavor-generating article has reached the end of the chamber, and also makes it easy to predict when it will reach the end of the chamber. In other words, it is difficult to sense when the flavor-generating article has reached the end of the chamber, and it is difficult to predict when it will reach the end of the chamber, which can lead to pushing the flavor-generating article too hard and causing it to deform.

[0005] Furthermore, if the flavor-generating material is not positioned appropriately relative to the heating element of the flavor inhaler, the heating of the flavor-generating material (especially the filling section filled with the smokeable material) may be insufficient, potentially resulting in an undesirable effect on the smoking experience. Therefore, it is important that the flavor-generating material is positioned correctly within the chamber, making it easy to sense when it has reached the end of the chamber and to anticipate when it will reach the end of the chamber.

[0006] The present invention has been made to solve at least some of the above-mentioned problems, and aims to provide a smoking system in which, when a flavor-generating article is inserted into the chamber, it is easy to feel when it has reached the end of the chamber, and it is easy to foresee when it has reached the end of the chamber. [Means for solving the problem]

[0007] In a first embodiment of the present invention, a smoking system is provided. This smoking system comprises a flavor inhaler and a flavor generating article, the flavor inhaler having an opening at one end and including a housing that accommodates at least a portion of the flavor generating article through the opening, the insertion force A when the flavor generating article is inserted into the housing and the tip of the flavor generating article reaches the end of the housing, and the first resistance ratio B is the ratio of the average resistance of the second half, which is the average resistance of the midpoint between the predetermined position and the end of the housing, to the average resistance of the first half, which is the average resistance of the first half, which is the average resistance of the first half, which is the average resistance of the first half, which is the average resistance of the first half, which is the average resistance of the first half, which is the average resistance of the first half, which is the average resistance of the first half, which is the average resistance of the midpoint between the predetermined position and the end of the housing, then the following equations (1) and (2) are satisfied. A ≤ 4.00N …(1) B > 1.0 ... (2)

[0008] According to the first embodiment of the present invention, by satisfying formula (1), when a flavor-generating article is inserted into the storage section, it is possible to feel that it has reached the end of the storage section, and by satisfying formula (2), the feeling of increased insertion resistance on the side approaching the end of the storage section allows the user to sense that the end is approaching, making it easier to foresee that the article will reach the end of the storage section.

[0009] In the first aspect of the present invention, the predetermined position on the insertion end side of the accommodating portion may be a position 10 mm from the end of the accommodating portion. Further, the midpoint between the predetermined position and the end of the accommodating portion may be a position 5 mm from the end of the accommodating portion. In this case, the average resistance in the first half may be the average of the resistance values in the range where the position from the end of the accommodating portion is 10 mm to 5 mm, and the average resistance in the second half may be the average of the resistance values in the range where the position from the end of the accommodating portion is 5 mm to 0 mm.

[0010] In the second aspect of the present invention, in the first aspect, when a flavor generating article is inserted into the accommodating portion, at least one local variation region where the resistance value varies by a predetermined amount or more within a predetermined range is provided.

[0011] According to the second aspect of the present invention, by providing local variations in the resistance value, it becomes easier for the user to sense the approach of the end of the accommodating portion, and it becomes even easier to anticipate reaching the end of the accommodating portion.

[0012] In the third aspect of the present invention, in the second aspect, when the ratio of the resistance value to the insertion force in the local variation region is defined as the second resistance ratio C, the following formula (3) is satisfied. C≧0.8…(3)

[0013] According to the third aspect of the present invention, by satisfying formula (3), since the resistance value in the local variation region is significantly smaller than the insertion force, it is possible to suppress the situation where it becomes impossible to contribute to predicting the arrival at the end of the accommodating portion;

[0014] In the fourth aspect of the present invention, in the second or third aspect, when the distance from the end position of the accommodating portion to the local variation region is defined as the distance D, the following formula (4) is satisfied. D≦5.0mm…(4)

[0015] According to the fourth aspect of the present invention, by satisfying formula (4), until reaching the end of the accommodating portion, the user can maintain the feeling of passing through the local variation region, so it becomes even easier to anticipate reaching the end of the accommodating portion.

[0016] In a fifth embodiment of the present invention, in any of the first to fourth embodiments, the smoking system further includes a heating unit for heating a flavor-generating article housed in a containment unit, wherein the heating unit is provided in a flavor suction device and does not have a heating element inserted into the flavor-generating article.

[0017] According to the fifth embodiment of the present invention, for example, in a flavor inhaler in which a heating element is arranged on the outer circumference of the containment section, it becomes easier to feel when the end of the containment section is reached, and it also becomes easier to foresee when the end of the containment section is reached. Furthermore, when the heating element provided in the flavor inhaler is inserted into a flavor generating article, the flavor generating article or aggregates of aerosol smoke generated from the flavor generating article may adhere to the heating element during use, which may affect the sensation of inserting the flavor generating article. In contrast, according to the fifth embodiment of the present invention, for example, in a flavor inhaler in which a heating element is arranged on the outer circumference of the containment section, the adhesion of aggregates and the like to the heating element does not occur, so it is possible to suppress changes in the sensation of inserting the flavor generating article during use.

[0018] In the sixth embodiment of the present invention, in any of the first to fifth embodiments, the flavor generating article includes a filling portion filled with a smokeable material, a hollow cylindrical portion provided continuously with the filling portion, and a filter portion provided continuously with the cylindrical portion, and the housing portion includes a gripping portion for gripping the flavor generating article housed in the housing portion, the gripping portion being positioned to be in contact with at least two parts of the flavor generating article when the flavor generating article is inserted into the housing portion.

[0019] According to the sixth embodiment of the present invention, when a flavor-generating article is inserted into the storage section, the flavor-generating article can be stably gripped at a position close to the insertion end of the storage section by contacting at least two parts of the flavor-generating article.

[0020] In the seventh embodiment of the present invention, in any of the first to sixth embodiments, the containment portion includes a contact portion that presses a portion of the contained flavor-generating article along the axial direction of the containment portion, and a separation portion that separates from the contained flavor-generating article.

[0021] According to the seventh embodiment of the present invention, a portion of the flavor-generating article contained in the storage section can be compressed and held in place by pressing it along the axial direction of the storage section with the contact portion.

[0022] In the eighth embodiment of the present invention, a device kit is provided. This device kit comprises a flavor inhaler as described in any one of the first to seventh embodiments, and an indication that it is to be used with a flavor generating article as described in any one of the first to seventh embodiments.

[0023] According to the eighth embodiment of the present invention, when a flavor generating article used in a flavor inhaler is applied to a flavor inhaler included in a device kit, it becomes easier to perceive when the flavor reaches the end of the containment section, and it also becomes easier to foresee when the flavor reaches the end of the containment section.

[0024] In the ninth embodiment of the present invention, a consumable is provided. This consumable comprises a flavor-generating article as described in any one of the first to seventh embodiments, and an indication that it is to be used in a flavor inhaler as described in any one of the first to seventh embodiments.

[0025] According to the ninth embodiment of the present invention, when a flavor inhaler used for a flavor generating article contained in a consumable is applied to the flavor generating article, it becomes easier to perceive when the flavor has reached the end of the containment section, and it also becomes easier to foresee when the flavor has reached the end of the containment section.

[0026] In a tenth embodiment of the present invention, a combination of a consumable and a device kit is provided. This combination comprises a consumable containing a flavor-generating article of any of the first to sixth embodiments, and a device kit containing a flavor inhaler of any of the first to sixth embodiments, wherein at least one of the consumable and the device kit has an indication that it is to be used with the other of the consumable and the device kit.

[0027] According to the tenth embodiment of the present invention, in a combination of a device kit and consumables specifically for the device kit, it becomes easier to feel when the end of the housing section is reached, and it also becomes easier to foresee when the end of the housing section is reached.

[0028] An eleventh embodiment of the present invention provides a method for obtaining a sense of end-to-end arrival and a sense of anticipation of end-to-end arrival in a smoking system comprising a flavor inhaler and a flavor generating article. In this method, the flavor inhaler includes a housing portion having an opening formed at one end and housing at least a part of the flavor generating article through the opening, and when the flavor generating article is inserted into the housing portion, the resistance value when the tip of the flavor generating article reaches the end of the housing portion is defined as the insertion force A, and when the flavor generating article is inserted into the housing portion, the ratio of the average resistance force of the second half, which is the average resistance value from the midpoint between the predetermined position and the end of the housing portion to the average resistance force of the first half, which is the average resistance value from the midpoint between the predetermined position and the end of the housing portion, is defined as the first resistance force ratio B, then the following equations (1) and (2) are satisfied. A ≤ 4.00N …(1) B > 1.0 ... (2)

[0029] According to the 11th embodiment of the present invention, by satisfying formula (1), when a flavor-generating article is inserted into the storage section, it is possible to feel that it has reached the end of the storage section, and by satisfying formula (2), the feeling of increased insertion resistance on the side approaching the end of the storage section allows the user to sense that the end is approaching, making it easier to foresee that the article will reach the end of the storage section.

[0030] In the eleventh embodiment of the present invention, the predetermined position on the insertion end side of the housing portion may be 10 mm from the end of the housing portion. The midpoint between the predetermined position and the end of the housing portion may be 5 mm from the end of the housing portion. In this case, the average resistance force of the first half may be the average of the resistance values ​​in the range of 10 mm to 5 mm from the end of the housing portion, and the average resistance force of the second half may be the average of the resistance values ​​in the range of 5 mm to 0 mm from the end of the housing portion. [Brief explanation of the drawing]

[0031] [Figure 1A] This is a schematic front view of the flavor inhaler according to this embodiment. [Figure 1B] This is a schematic top view of the flavor inhaler according to this embodiment. [Figure 1C] This is a schematic bottom view of the flavor inhaler according to this embodiment. [Figure 2] This is a schematic side cross-section of a flavor-generating article. [Figure 3] This is a cross-sectional view of the flavor aspirator shown in Figure 1B, in line with arrow 3-3. [Figure 4A] This is a perspective view of the chamber according to this embodiment. [Figure 4B] This is a cross-sectional view of the chamber along the line 4B-4B shown by the arrow in Figure 4A. [Figure 5A] Figure 4B shows a cross-sectional view of the chamber along the line 5A-5A. [Figure 5B] Figure 4B shows a cross-sectional view of the chamber along the line 5B-5B. [Figure 6] This is a perspective view of the chamber and heating section according to this embodiment. [Figure 7] Figure 5B shows a cross-sectional view of the chamber in which the flavor-generating article is placed at a desired position within the chamber according to this embodiment. [Figure 8] This is a cross-sectional view showing the chamber according to Embodiment 1 of this embodiment. [Figure 9] This is a cross-sectional view of the chamber shown in Figure 8. [Figure 10] This is a cross-sectional view showing the chamber according to Embodiment 1 of this embodiment. [Figure 11] Figure 10 is a cross-sectional view of the chamber shown. [Figure 12] This is a cross-sectional view showing the chamber according to Embodiment 1 of this embodiment. [Figure 13] Figure 12 is a cross-sectional view of the chamber shown. [Figure 14] This graph shows the relationship between the distance from the end of the chamber and the resistance value in Sample 1. [Figure 15]This graph shows the relationship between the distance from the end of the chamber and the resistance value in Sample 2. [Figure 16] This graph shows the relationship between the distance from the end of the chamber and the resistance value in Sample 3. [Figure 17] This graph shows the relationship between the distance from the end of the chamber and the resistance value in Sample 4. [Figure 18] This graph shows the relationship between the distance from the end of the chamber and the resistance value in Sample 5. [Figure 19] This graph shows the relationship between the distance from the end of the chamber and the resistance value in Sample 6. [Modes for carrying out the invention]

[0032] 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.

[0033] [Basic configuration] First, the basic configuration of the flavor inhaler according to this embodiment will be described. Figure 1A is a schematic front view of the flavor inhaler 100 according to this embodiment. Figure 1B is a schematic top view of the flavor inhaler 100 according to this embodiment. Figure 1C is a schematic bottom view of the flavor inhaler 100 according to this embodiment. In the drawings described herein, an XYZ Cartesian coordinate system may be included for convenience of explanation. In this coordinate system, the Z axis points vertically upward, the XY plane is arranged to cut the flavor inhaler 100 horizontally, and the Y axis extends from the front to the back of the flavor inhaler 100. The Z axis can also be described as the insertion direction of the flavor generating article housed in the chamber 50 of the atomizing unit 30, which will be described later, or the axial direction of the chamber 50. The X axis is perpendicular to the Y and Z axes.

[0034] The flavor inhaler 100 according to this embodiment is configured to generate a flavor-containing aerosol by heating, for example, a stick-type flavor generating article having a flavor source containing an aerosol source.

[0035] As shown in Figures 1A to 1C, the flavor inhaler 100 includes an outer housing 101, a slide cover 102, a switch unit 103, and a terminal 104. The outer housing 101 constitutes the outermost housing of the flavor inhaler 100 and is sized to fit in the user's hand. When the user uses the flavor inhaler 100, they can hold the flavor inhaler 100 in their hand and inhale aerosols. The outer housing 101 may be constructed by assembling multiple components. The outer housing 101 may be made of a metal such as aluminum. The outer housing 101 may also have components made of resin, such as polycarbonate (PC), ABS (Acrylonitrile-Butadiene-Styrene) resin, PEEK (polyetheretherketone), or a polymer alloy containing multiple types of polymers.

[0036] The outer housing 101 has an opening (not shown) for receiving flavor-generating articles, and the slide cover 102 is slidably mounted on the outer housing 101 to close this opening. Specifically, the slide cover 102 is configured to move along the outer surface of the outer housing 101 between a closed position (shown in Figures 1A and 1B) that closes the opening of the outer housing 101 and an open position that opens the opening. For example, a user can move the slide cover 102 between the closed and open positions by manually operating it. This allows or restricts access of flavor-generating articles to the slide cover 102 and the inside of the flavor inhaler 100.

[0037] The switch unit 103 is used to switch the operation of the flavor inhaler 100 on and off. For example, by operating the switch unit 103 with a flavor-generating item inserted into the flavor inhaler 100, power is supplied to a heating unit (not shown) from a power source (not shown), allowing the flavor-generating item to be heated without combustion. The switch unit 103 may be a switch provided on the outside of the outer housing 101, or it may be a switch located inside the outer housing 101. If the switch is located inside the outer housing 101, the switch is indirectly pressed by pressing the switch unit 103 on the surface of the outer housing 101. In this embodiment, an example in which the switch of the switch unit 103 is located inside the outer housing 101 is described.

[0038] Terminal 104 is an interface such as USB for connecting the flavor inhaler 100 to an external power source. If the flavor inhaler 100 is powered by a rechargeable battery, connecting an external power source to terminal 104 allows the external power source to supply current to the battery and charge it. The flavor inhaler 100 can also be configured to transmit data related to its operation to an external device by connecting a data transmission cable to terminal 104.

[0039] Next, the flavor generating article used in the flavor inhaler 100 according to this embodiment will be described. Figure 2 is a schematic side cross-sectional view of the flavor generating article 110. In this embodiment, a smoking system can be configured by the flavor inhaler 100 and the flavor generating article 110. In the example shown in Figure 2, the flavor generating article 110 may have a filling section 111 filled with a smokeable material, and a filter segment including a filter section 115 and a hollow filter section 116. The hollow filter section 116 may be located closer to the smokeable material than the filter section 115. Specifically, the flavor generating article 110 may be a stick-shaped non-combustible heated tobacco product comprising a smokeable material, a mouthpiece section, and a second rolling paper 113 such as a tip paper wound around these. The mouthpiece section has a cylindrical member 114 and a filter segment. The filter segment has a hollow filter section 116 and a filter section 115. The cooling segment, a cylindrical member 114, may be sandwiched between the smokeable material and the filter segment in the axial direction (also referred to as the "long axis direction") of the flavor-generating article 110. Furthermore, the cylindrical member 114 may have openings V concentrically arranged in the circumferential direction. The openings V in the cylindrical member 114 of the flavor-generating article 110 are typically holes that facilitate the inflow of external air due to user suction, and this air inflow can lower the temperature of the components and air entering from the smokeable material.

[0040] The rod-shaped flavor-generating article 110 preferably has a columnar shape that satisfies the following definition of an aspect ratio of 1 or more. Aspect ratio = h / w w is the width of the base of the columnar body (in this specification, the width of the base on the side where smoking is permitted), and h is the height, preferably h ≥ w. In this specification, the direction of the major axis is defined as the direction indicated by h. Therefore, even if w ≥ h, the direction indicated by h will be conveniently referred to as the major axis. The shape of the base is not limited and may be a polygon, a rounded polygon, a circle, or an ellipse, and the width w is the diameter if the base is circular, the major axis if it is an ellipse, or the diameter of the circumscribed circle or the major axis of the circumscribed ellipse if it is a polygon or a rounded polygon.

[0041] The flavor generating article 110 may have a first rolling paper 112 for rolling up a smokeable material. The longitudinal length of the flavor generating article 110 is preferably 40 mm to 90 mm, more preferably 50 mm to 75 mm, and even more preferably 50 mm to 60 mm. More specifically, the length h in the longitudinal direction of the flavor generating article 110 is not particularly limited, for example, it is usually 40 mm or more, preferably 45 mm or more, and more preferably 50 mm or more. Also, the length h in the longitudinal direction of the flavor generating article 110 is usually 100 mm or less, preferably 90 mm or less, and more preferably 80 mm or less. The circumference of the flavor generating article 110 is preferably 15 mm to 25 mm, more preferably 17 mm to 24 mm, and even more preferably 20 mm to 23 mm. More specifically, the width w of the base of the columnar body of the flavor-generating article 110 is not particularly limited, but is usually 5 mm or more, and preferably 5.5 mm or more. Also, the width w of the base of the columnar body of the flavor-generating article 110 is usually 10 mm or less, preferably 9 mm or less, and more preferably 8 mm or less. Furthermore, the length of the smokeable material in the flavor-generating article 110 may be 18 mm to 22 mm, the length of the first rolling paper 112 may be 18 mm to 22 mm, the length of the hollow filter part 116 may be 7 mm to 9 mm, and the length of the filter part 115 may be 6 mm to 8 mm.

[0042] The ratio of the lengths of the cylindrical member 114 and the filter segment (cylindrical member 114:filter segment) to the length along the long axis of the flavor generating article 110 is not particularly limited, but from the viewpoint of the amount of flavor delivered and an appropriate aerosol temperature, it is usually 0.60~1.40:0.60~1.40, preferably 0.80~1.20:0.80~1.20, more preferably 0.85~1.15:0.85~1.15, even more preferably 0.90~1.10:0.90~1.10, and particularly preferably 0.95~1.05:0.95~1.05. By setting the ratio of the lengths of the cylindrical member 114 and the filter segment within the above range, a balance can be achieved between the cooling effect, the effect of suppressing loss due to the adhesion of generated vapor and aerosol to the inner wall of the cylindrical member 114, and the air volume and flavor adjustment function of the filter, thereby achieving a good flavor and flavor intensity. In particular, making the cylindrical member 114 longer promotes the atomization of aerosols and other substances, resulting in a better flavor. However, if it is too long, substances passing through it will adhere to the inner wall.

[0043] The configuration of the mouthpiece is not particularly limited, as long as the cylindrical member 114 is configured to be sandwiched between the smokeable material and the filter segment in the axial direction of the flavor-generating article 110. In other words, the flavor-generating article 110 may have a cylindrical member 114 between the smokeable material and the filter segment. The filter segment and the cylindrical member 114 will be described in detail below.

[0044] (Disclosure regarding filter segments) The filter segment includes the filter section 115 and is not particularly limited as long as it has the function of a general filter. 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 to have all of these functions. In addition, in electrically heated tobacco products, which tend to produce fewer components and have a lower filling rate of tobacco compared to conventional cigarette products, one of the important functions is to prevent the tobacco filling from falling out while suppressing the filtration function.

[0045] (Disclosure regarding dimensions) The circumferential cross-sectional shape of the filter segment is substantially circular, and the diameter of the circle can be appropriately changed according to the size of the product, but is usually 4.0 mm or more and 9.0 mm or less, preferably 4.5 mm or more and 8.5 mm or less, and more preferably 5.0 mm or more and 8.0 mm or less. If the cross-section is not circular, the above diameter applies to the diameter of a circle assumed to have the same area as the area of ​​the cross-section. The circumference of the circumferential cross-sectional shape of the filter segment can be appropriately changed according to the size of the product, but is usually 14.0 mm or more and 27.0 mm or less, preferably 15.0 mm or more and 26.0 mm or less, and more preferably 16.0 mm or more and 25.0 mm or less. The axial length of the filter segment can be appropriately changed according to the size of the product, but is usually 15 mm or more and 35 mm or less, preferably 17.5 mm or more and 32.5 mm or less, and more preferably 20.0 mm or more and 30.0 mm or less. The shape and dimensions of the filter section 115 can be adjusted as appropriate so that the shape and dimensions of the filter segments fall within the above range.

[0046] (Disclosure regarding the filter unit 115) The filter section 115 constituting the filter segment may be manufactured by, for example, a manufacturing method described later, or a commercially available product may be used. Furthermore, the form of the filter segment is not particularly limited and can be a plain filter containing a single filter segment, a multi-segment filter containing multiple filter segments such as a dual filter or a triple filter, etc. The filter segment can be manufactured by known methods. For example, when synthetic fibers such as cellulose acetate tow are used as the material for the filter section 115, it can be manufactured by spinning a polymer solution containing a polymer and a solvent, and then crimping it. As such a method, for example, the method described in International Publication No. 2013 / 067511 can be used. In the manufacture of the filter segment, the air permeability resistance and the addition of additives (known adsorbents and fragrances (e.g., menthol), granular activated carbon, fragrance retainers, etc.) to the filter section 115 can be appropriately designed. The form of the filter section 115 constituting the filter segment is not particularly limited and known forms may be adopted. For example, cellulose acetate tow processed into a cylindrical shape can be cited. The single filament fineness and total fineness of the cellulose acetate toe are not particularly limited, but in the case of a mouthpiece with a circumference of 22 mm, the single filament fineness is preferably 5 g / 9000 m or more and 12 g / 9000 m or less, and the total fineness is preferably 12000 g / 9000 m or more and 35000 g / 9000 m or less. The cross-sectional shape of the cellulose acetate toe fibers can be circular, elliptical, Y-shaped, I-shaped, R-shaped, etc. In the case of a filter section 115 filled with cellulose acetate toe, triacetin (plasticizer) may be added in an amount of 5% by weight or more and 10% by weight or less relative to the weight of the cellulose acetate toe to improve the filter hardness. Alternatively, a paper filter filled with sheet-shaped pulp paper may be used instead of the acetate filter.

[0047] (Disclosure regarding the hollow filter section 116) The filter segment may include a hollow filter section 116 having one or more hollow portions. The hollow filter section 116 is usually positioned closer to the cylindrical member 114 than the filter section 115, and preferably adjacent to the cylindrical member 114.

[0048] The hollow filter section 116 is composed of a packed layer having one or more hollow sections and an inner plug wrapper (inner winding paper) covering the packed layer. The hollow sections can be provided at any position on the hollow filter section 116. The hollow filter section 116 has the function of increasing the strength of the mouthpiece section. The packed layer can be, for example, a rod in which cellulose acetate fibers are densely packed and a plasticizer containing triacetin is added at a rate of 6% to 20% by mass relative to the mass of cellulose acetate, and then hardened. The inner diameter of the hollow filter section 116 may be φ1.0 mm or more and φ5.0 mm or less. Because the packed layer has a high fiber packing density, when inhaled, air and aerosols flow only through the hollow sections, and hardly any flow occurs inside the packed layer. Since the packed layer inside the hollow filter section 116 is a fiber packed layer, the feel from the outside during use is less likely to cause discomfort to the user. The hollow filter section 116 may not have an inner plug wrapper, and its shape may be maintained by thermoforming. The hardness of the hollow filter section 116 is preferably greater than the hardness of the filter section 115. Specifically, the mass percentage of plasticizer contained in the hollow filter section 116 is preferably greater than the mass percentage of plasticizer contained in the filter section 115. In the flavor generating article 110, when it is desirable to reduce the reduction of aerosol components due to filtration by the filter section 115, shortening the length of the filter section 115 and replacing it with the hollow filter section 116 is effective in increasing the amount of aerosol delivered.

[0049] (Disclosure regarding filter density) The density of the filter section 115 is not particularly limited, but is typically 0.10 g / cm³. 3 More than 0.25g / cm 3 The following is the result: 0.11 g / cm³ 3 More than 0.24g / cm 3Preferably, it is 0.12 g / cm³. 3 More than 0.23g / cm 3 The following is more preferable:

[0050] (Disclosure regarding filter wrappers (inner and outer winding paper)) The filter segment may be provided with a winding paper (filter plug winding paper) around which the filter section 115, etc., is wound, from the viewpoint of improving strength and structural rigidity. The form of the winding paper is not particularly limited and may include one or more rows of joints containing adhesive. The adhesive may include a hot melt adhesive, and the hot melt adhesive may further contain polyvinyl alcohol. Also, if the filter segment consists of two or more segments, it is preferable that the winding paper winds these two or more segments together. The material of the winding paper is not particularly limited and can be any known material, and may also contain fillers such as calcium carbonate. The thickness of the winding paper is not particularly limited, but is usually 20 μm or more and 140 μm or less, preferably 30 μm or more and 130 μm or less, and more preferably 30 μm or more and 120 μm or less. The basis weight of the rolled paper is not particularly limited, but is usually 20 gsm or more and 100 gsm or less, preferably 22 gsm or more and 95 gsm or less, and more preferably 23 gsm or more and 90 gsm or less. Furthermore, the rolled paper may or may not be coated, but from the viewpoint of providing functions other than strength and structural rigidity, it is preferable to coat it with a desired material.

[0051] The hollow filter part 116 and the filter part 115 may be connected, for example, by an outer plug wrapper (outer winding paper). The outer plug wrapper can be, for example, a cylindrical paper. Further, the smokable article, the cylindrical member 114, and the connected hollow filter part 116 and filter part 115 may be connected, for example, by a mouthpiece lining paper (the second winding paper 113). These connections can be made, for example, by applying an adhesive such as vinyl acetate-based adhesive to the inner surface of the mouthpiece lining paper, inserting the smokable article, the cylindrical member 114, and the connected hollow filter part 116 and filter part 115, and then winding them. Note that these may be connected multiple times using a plurality of lining papers.

[0052] (Disclosure Regarding Addition of Activated Carbon) Activated carbon may be added to at least a part of the filter part 115. The addition amount of activated carbon is, in one flavor-generating article 110, with the value of the specific surface area of the activated carbon × the weight of the activated carbon / the cross-sectional area in the direction perpendicular to the ventilation direction of the filter part 115, 15.0 m 2 / cm 2 or more and 80.0 m 2 / cm 2The following applies. The above formula, "Specific surface area of ​​activated carbon × Weight of activated carbon / Cross-sectional area of ​​filter section 115 perpendicular to the airflow direction," may be conveniently expressed as "Surface area of ​​activated carbon per unit cross-sectional area." This surface area of ​​activated carbon per unit cross-sectional area can be calculated based on the specific surface area of ​​the activated carbon added to the filter section 115 of each flavor generating article 110, the weight of the added activated carbon, and the cross-sectional area of ​​the filter section 115. Note that activated carbon is not uniformly dispersed in the filter section 115 to which it is added, and therefore it is not required that the above range be satisfied in all cross-sections of the filter section 115 (cross-sections perpendicular to the airflow direction). When the surface area of ​​activated carbon per unit cross-sectional area is within the above range, the components generated by heating can be delivered to the user in the desired amount, and the user can be given the desired flavor sensation. If the surface area of ​​activated carbon per unit cross-sectional area is smaller than the lower limit of the above range, the effect of adding activated carbon cannot be fully obtained. On the other hand, if the surface area of ​​activated carbon per unit cross-sectional area exceeds the upper limit of the above range, the components generated by heating will be reduced more than necessary.

[0053] The surface area of ​​activated carbon per unit cross-sectional area is 17.0 m². 2 / cm 2 It is more preferable that the value be greater than or equal to 35.0m 2 / cm 2 It is even more preferable that it be greater than or equal to 77.0m. 2 / cm 2 It is more preferable that the following conditions apply: 73.0m 2 / cm 2 The following is even more preferable: The surface area of ​​activated carbon per unit cross-sectional area can be adjusted, for example, by adjusting the specific surface area of ​​the activated carbon, the amount added, and the cross-sectional area of ​​the filter section 115 in a direction perpendicular to the airflow direction. The above calculation of the surface area of ​​activated carbon per unit cross-sectional area is performed based on the filter section 115 to which the activated carbon is added. If the filter segment is composed of multiple filter sections 115, the cross-sectional area and length of only the filter section 115 to which the activated carbon is added are used as the basis.

[0054] Examples of activated carbon that can be used in this embodiment include those made from wood, bamboo, coconut shells, walnut shells, coal, etc. Furthermore, activated carbon that can be used in this embodiment has a BET specific surface area of ​​1100 m². 2 / g or more, 1600m 2 It is possible to use materials with a value of 1200m or less, preferably 1200m 2 / g or more, 1500m 2 It is possible to use materials that are less than or equal to / g, and more preferably 1250m 2 / g or more, 1380m 2 A material with a pore volume of 400 μL / g or less can be used. The BET specific surface area can be determined by the nitrogen gas adsorption method (BET multipoint method). Furthermore, the activated carbon that can be used in this embodiment has a pore volume of 400 μL / g or more and 800 μL / g or less, more preferably 500 μL / g or more and 750 μL / g or less, and even more preferably 600 μL / g or more and 700 μL / g or less. The pore volume can be calculated from the maximum adsorption amount obtained using the nitrogen gas adsorption method.

[0055] In this embodiment, the amount of activated carbon added per unit length in the airflow direction of the filter section 115 is preferably 5 mg / cm or more and 50 mg / cm or less, more preferably 8 mg / cm or more and 40 mg / cm or less, and even more preferably 10 mg / cm or more and 35 mg / cm or less. In this embodiment, by having the specific surface area of ​​the activated carbon and the amount of activated carbon added within the above ranges, the surface area of ​​the activated carbon per unit cross-sectional area can be adjusted to a desired level. Furthermore, for the activated carbon that can be used in this embodiment, it is preferable that the cumulative 10 volume% particle diameter of the activated carbon particles (particle diameter D10) is 250 μm or more and 1200 μm or less. Furthermore, it is preferable that the cumulative 50 volume% particle diameter of the activated carbon particles (particle diameter D50) is 350 μm or more and 1500 μm or less. D10 and D50 are measured by laser diffraction scattering. A suitable device for this measurement is the laser diffraction / scattering particle size distribution analyzer "LA-950" from Horiba, Ltd. In this device, powder is poured into the cell along with pure water, and the particle size is detected based on the light scattering information of the particles. The measurement conditions for this device are as follows: Measurement mode: Manual flow-type cell measurement Dispersion medium: Ion-exchanged water Dispersion method: Measurement after 1 minute of ultrasound irradiation. Refractive index: 1.92-0.00i (sample refraction) / 1.33-0.00i (dispersion medium refractive index) Number of measurements: Two measurements were taken using different samples.

[0056] In this embodiment, there are no particular restrictions on the method of adding activated carbon to the filter section 115; it is sufficient to add it so that it is dispersed substantially uniformly in the filter section 115 to which the activated carbon is to be added. The filter segments may be those manufactured by known manufacturing methods, for example, or commercially available products. Furthermore, there are no particular restrictions on the form of the filter segments; they can be filters containing a single filter segment, or multi-segment filters containing multiple filter segments such as dual filters or triple filters. When consisting of a single filter segment, the filter section 115 to which the activated carbon is added becomes the filter segment itself. On the other hand, when composed of multiple filter segments, it is preferable that the filter section 115 to which the activated carbon is added is located upstream of the filter section 115 that constitutes the mouthpiece end. Alternatively, activated carbon may be added to the filter section 115 that constitutes the mouthpiece end. When the filter segment is a multi-segment filter, the length of the filter segment that serves as the basis for determining the amount of activated carbon to be added is the length of the filter section 115 to which the activated carbon is added. The amount of activated carbon added, in terms of weight relative to the entire filter segment, can be, for example, 4.0 mg or more and 24.0 mg or less, preferably 4.5 mg or more and 23.0 mg or less, and more preferably 10.5 mg or more and 22.0 mg or less.

[0057] (Disclosure regarding the cylindrical member 114) The cylindrical member 114 can be sandwiched between the smokeable material and the filter segment. The cylindrical member 114 typically includes a rod-shaped or cylindrical member having a cavity in which the circumferential cross-section is hollow (void), such as a cylinder.

[0058] (Disclosure regarding the dimensions of the cylindrical member 114) The length of the cylindrical member 114 in the longitudinal direction can be appropriately changed according to the size of the product, but is usually 15 mm or more, preferably 20 mm or more, more preferably 25 mm or more, and usually 40 mm or less, preferably 35 mm or less, and more preferably 30 mm or less. By setting the length of the cylindrical member 114 in the longitudinal direction to be above the lower limit above, sufficient cooling effect can be ensured and good flavor can be obtained, and by setting it to be below the upper limit above, losses can be suppressed as the generated vapor and aerosol adhere to the inner wall of the cylindrical member 114.

[0059] A cooling sheet or the like may be filled into the cylindrical member 114. The total surface area of ​​the cylindrical member 114 is not particularly limited; for example, 300 mm². 2 / mm or more, 1000mm 2 A value of less than or equal to / mm can be given. This surface area is the surface area per unit length (mm) in the ventilation direction of the cylindrical member 114. The total surface area of ​​the cylindrical member 114 is 400 mm². 2 Preferably, it is 450 mm or more. 2 It is more preferable to be 600mm or more, while 600mm 2 Preferably less than / mm, and 550mm 2 It is more preferable that the thickness be less than or equal to / mm. It is desirable that the tubular member 114 has a large total surface area due to its internal structure. Therefore, in a preferred embodiment, the tubular member 114 may include a sheet of thin material that is wrinkled to form a channel, and then pleated, gathered, and folded. The more folds or pleats there are within a given volume of the element, the larger the total surface area of ​​the tubular member 114. The thickness of the constituent material of the tubular member 114 is not particularly limited and may be, for example, 5 μm or more and 500 μm or less, or 10 μm or more and 250 μm or less.

[0060] (Disclosure regarding items that can be smoked) The form of the smokeable object is not particularly limited as long as it is a known form, but it is usually a form in which a tobacco filler is wrapped in a rolling paper (first rolling paper 112). The tobacco filler is not particularly limited, and the first tobacco filler or the second tobacco filler described later can be used. In addition, in this specification, molded products of dried tobacco such as shredded tobacco, tobacco sheets, tobacco granules, etc., described later, may be simply referred to as "dried tobacco leaves." Furthermore, the smokeable object may have a fitting portion for a heater member or the like for heating the tobacco product.

[0061] (Disclosure regarding the dimensions of smoking-permitted items) A smokeable object, which consists of tobacco filler wrapped in rolling paper, preferably has a columnar shape. In this case, the aspect ratio, expressed as the height along the major axis of the smokeable object relative to the width of the base of the smokeable object, is preferably 1 or more. The shape of the base is not limited and may be a polygon, a rounded polygon, a circle, an ellipse, etc. The width is the diameter if the base is circular, the major axis if it is elliptical, and the diameter of the circumscribed circle or the major axis of the circumscribed ellipse if it is a polygon or a rounded polygon. The height of the tobacco filler constituting the smokeable object is preferably about 10 mm to 70 mm, and the width is preferably about 4 mm to 9 mm.

[0062] The length of the smokeable material along its long axis can be appropriately changed according to the size of the product, but is usually 10 mm or more, preferably 12 mm or more, more preferably 15 mm or more, even more preferably 18 mm or more, and usually 70 mm or less, preferably 50 mm or less, more preferably 30 mm or less, and even more preferably 25 mm or less. Furthermore, the ratio of the length of the smokeable material to the total length h along its long axis of the flavor-generating article 110 is not particularly limited, but from the viewpoint of balancing the amount of delivery and the aerosol temperature, is usually 10% or more, preferably 20% or more, more preferably 25% or more, even more preferably 30% or more, and usually 80% or less, preferably 70% or less, more preferably 60% or less, even more preferably 50% or less, particularly preferably 45% or less, and most preferably 40% or less.

[0063] (Disclosure regarding filling volume) The amount of dried tobacco leaves in a smokeable material is not particularly limited, but it can be between 200 mg / 1 and 800 mg / 1, and preferably between 250 mg / 1 and 600 mg / 1. This range is particularly suitable for smokeable materials with a circumference of 22 mm and a length of 20 mm.

[0064] (Disclosure regarding the filling material (First tobacco filling material: shredded filling)) First, let's explain the first tobacco filler (also simply referred to as the "first filler"). The material of the tobacco shreds (flavor source) contained in the first filler is not particularly limited, and tobacco such as laminas or backbone, or other known plants can be used. Furthermore, the shape of the flavor source such as tobacco may be shredded, sheet-like, string-like, powder-like, granular, pellet-like, slurry-like, or porous. Specifically, for example, dried tobacco leaves may be crushed to an average particle size of 20 μm or more and 200 μm or less to make tobacco shreds, which are then homogenized and processed into sheets (hereinafter simply referred to as homogenized sheets), and then shredded. Furthermore, a so-called strand type may be used, in which a homogenized sheet having a length approximately the same as the longitudinal direction of the smokeable material is shredded approximately horizontally to the longitudinal direction of the smokeable material and filled into the smokeable material. Furthermore, the above-mentioned sheet-processed material may be gathered without being shredded and used as the smokeable material. Furthermore, the width of the tobacco shreds is preferably 0.5 mm or more and 2.0 mm or less when filling the smokeable material. The range of content of smokeable material such as tobacco in the flavor-generating article 110 is, for example, 200 mg to 400 mg, and preferably 250 mg to 320 mg, when the size of the smokeable material is 20 mm to 23 mm in circumference and 18 mm to 22 mm in length.

[0065] Regarding the tobacco leaves used in the production of the above-mentioned shredded tobacco and homogenized sheets, various types of tobacco can be used. For example, yellow varieties, Burley varieties, Oriental varieties, native varieties, other Nicotiana-tabacum varieties, Nicotiana-rustica varieties, and mixtures thereof can be used. For mixtures, each of the above varieties can be blended as appropriate to achieve the desired taste. Details of the above tobacco varieties are disclosed in "Encyclopedia of Tobacco, Tobacco Research Center, March 31, 2009." There are several conventional methods for manufacturing the above-mentioned homogenized sheets, that is, for crushing tobacco leaves and processing them into homogenized sheets. The first is a method of producing a paper-made sheet using a papermaking process. The second is a method of producing a cast sheet by mixing a suitable solvent such as water with the crushed tobacco leaves to homogenize them, then thinly casting the homogenized material onto a metal plate or metal plate belt and drying it. The third is a method of producing a rolled sheet by extruding a mixture of crushed tobacco leaves mixed with a suitable solvent such as water into a sheet. Details regarding the types of uniformizing sheets mentioned above are disclosed in "The Tobacco Encyclopedia," Tobacco Research Center, March 31, 2009.

[0066] The moisture content of the tobacco filling may be 8% to 18% by weight of the total amount of the tobacco filling, preferably 10% to 16% by weight, more preferably 10% to 15% by weight, and even more preferably 11% to 13% by weight. Such a moisture content suppresses the occurrence of rolling stains and improves the suitability for rolling during the manufacture of the smokeable product. In addition, the flavor generating article 110 becomes more easily deformable to match the cross-sectional shape of the holding part. There are no particular restrictions on the size of the tobacco shreds contained in the first tobacco filling or the method of preparing them. For example, dried tobacco leaves shredded to a width of 0.5 mm to 2.0 mm may be used, and preferably shredded to a width of 0.8 mm to 1.2 mm. Furthermore, when using a uniformly processed sheet, dried tobacco leaves may be ground to a uniform size with an average particle size of approximately 20 μm to 200 μm, processed into a sheet, and then cut into pieces with a width of 0.5 mm or more and 2.0 mm or less, preferably 0.8 mm or more and 1.2 mm or less.

[0067] The first tobacco filler may contain an aerosol base material that generates aerosol smoke. The type of aerosol base material is not particularly limited, and various natural extracts and / or their components can be selected depending on the application. Examples of aerosol base materials include glycerin, propylene glycol, triacetin, 1,3-butanediol, and mixtures thereof. The content of the aerosol base material in the first tobacco filler (weight %) is not particularly limited, but from the viewpoint of generating sufficient aerosol and imparting a good flavor, it is usually 5% by weight or more, preferably 10% by weight or more, and usually 50% by weight or less, preferably 15% by weight or more and 25% by weight or less, relative to the total amount of the tobacco filler.

[0068] The first tobacco filler may contain a flavoring agent. The type of flavoring agent is not particularly limited and may be the same as the flavoring agent added to the filter portion 115, from the viewpoint of imparting a good flavor.

[0069] The flavoring content in the first tobacco filling is not particularly limited, but from the viewpoint of imparting a good flavor, it is usually 10,000 ppm or more, preferably 20,000 ppm or more, more preferably 25,000 ppm or more, and also usually 70,000 ppm or less, preferably 50,000 ppm or less, more preferably 40,000 ppm or less, and even more preferably 33,000 ppm or less.

[0070] The filling density in the first tobacco filler is not particularly limited, but is typically 250 mg / cm³ from the viewpoint of ensuring the performance of the flavor-generating article 110 and imparting a good flavor. 3 The above is preferable, preferably 300 mg / cm³ 3 That is all, and the usual dosage is 400 mg / cm³. 3 The following, preferably 350 mg / cm³ 3 The following applies: The first tobacco filler described above is rolled up with rolling paper so that it is on the inside to form a smokeable object.

[0071] (Disclosure regarding filling materials (Second tobacco filling material: Sheet filling)) The second tobacco filler consists of tobacco sheets filled into the filler. The number of tobacco sheets may be one or two or more. When the second tobacco filler consists of one tobacco sheet, for example, one embodiment is a tobacco sheet in which one side has a length approximately equal to the length of the filler, and is folded multiple times horizontally to the length of the filler (a so-called gathered sheet). Another embodiment is in which a tobacco sheet in which one side has a length approximately equal to the length of the filler is wound in a direction perpendicular to the length of the filler.

[0072] One example of a configuration in which the second tobacco filler consists of two or more tobacco sheets is a configuration in which multiple tobacco sheets, each having a side length approximately equal to the length of the filler, are wound in a direction perpendicular to the length of the filler so as to be arranged concentrically. "Arranged concentrically" means that the centers of all tobacco sheets are located in approximately the same position. The number of tobacco sheets is not particularly limited, but can be two, three, four, five, six, or seven. The two or more tobacco sheets may all have the same composition or physical properties, or some or all of each tobacco sheet may have a different composition or physical properties. The thickness of each tobacco sheet may be the same or different.

[0073] The second tobacco filler can be manufactured by preparing a laminate by stacking multiple tobacco sheets of different widths so that the width decreases from the bottom to the top, and then winding and forming it through a winding tube. According to this manufacturing method, the multiple tobacco sheets extend in the longitudinal direction and are arranged concentrically around the longitudinal axis. In addition, a fitting portion extending in the longitudinal direction may be formed between the longitudinal axis and the innermost tobacco sheet.

[0074] In this manufacturing method, it is preferable that the laminate is prepared such that non-contact portions are formed between adjacent tobacco sheets after winding. When non-contact portions (gaps) exist between multiple tobacco sheets where the tobacco sheets do not come into contact, flavor channels can be secured and the delivery efficiency of flavor components can be increased. On the other hand, heat from the heater can be transferred to the outer tobacco sheet through the contact portions of the multiple tobacco sheets, thus ensuring high heat transfer efficiency. To provide non-contact portions between multiple tobacco sheets where the tobacco sheets do not come into contact, for example, the laminate can be prepared by using embossed tobacco sheets, laminating adjacent tobacco sheets without bonding their entire surfaces, laminating adjacent tobacco sheets with parts of them bonded together, or laminating adjacent tobacco sheets with all or part of them lightly bonded together so that they can be peeled off after winding. When preparing a smokeable product including rolling paper, the rolling paper may be placed at the bottom of the laminate. Alternatively, a fitting portion can be formed by placing a cylindrical dummy such as a mandrel on the top of the laminate to form a second tobacco filling, and then removing the dummy.

[0075] The filling density of the second tobacco filler is not particularly limited, but from the viewpoint of ensuring the performance of the tobacco product and imparting a good flavor, it is usually 250 mg / cm³. 3 The above is preferable, preferably 300 mg / cm³ 3 That is all, and the usual dosage is 400 mg / cm³. 3 The following, preferably 350 mg / cm³ 3 The following applies:

[0076] The tobacco sheet may contain an aerosol base material that generates aerosol smoke upon heating. Aerosol sources such as glycerin, propylene glycol, and polyols such as 1,3-butanediol are added as the aerosol base material. The amount of such aerosol base material added is preferably 5% by weight or more and 50% by weight or less, and more preferably 15% by weight or more and 25% by weight or less, relative to the dry weight of the tobacco sheet.

[0077] Tobacco sheets can be manufactured using known methods such as papermaking, slurrying, and rolling. Alternatively, homogenized sheets as described in the first tobacco filler can be used. In the case of papermaking, the following steps are included: 1) Crush dried tobacco leaves and extract with water to separate them into a water extract and residue. 2) Concentrate the water extract by vacuum drying. 3) Add pulp to the residue, fibrousize with a refiner, and then papermake. 4) Add the concentrated water extract to the papermade sheet and dry to obtain a tobacco sheet. In this case, a step to remove some components such as nitrosamines may be added (see Japanese Patent Publication No. 2004-510422). In the case of the slurry method, the following steps are included: 1) Mix water, pulp, binder, and crushed tobacco leaves. 2) Spread the mixture thinly (cast) and dry. In this case, a step may be added to remove some components, such as nitrosamines, by irradiating the slurry, which is a mixture of water, pulp, binder, and crushed tobacco leaves, with ultraviolet light or X-rays.

[0078] In addition, as described in International Publication No. 2014 / 104078, nonwoven tobacco sheets manufactured by a method including the following steps can also be used: 1) Mixing granular tobacco leaves with a binder. 2) Sandwiching the mixture between nonwoven fabrics. 3) Molding the laminate into a certain shape by heat welding to obtain a nonwoven tobacco sheet. The type of tobacco leaves used as raw materials in each of the above methods can be the same as those described in the first filler. The composition of the tobacco sheet is not particularly limited, but for example, the tobacco raw material (tobacco leaves) content is preferably 50% by weight or more and 95% by weight or less of the total weight of the tobacco sheet. The tobacco sheet may also contain a binder, such as guar gum, xanthan gum, CMC (carboxymethylcellulose), CMC-Na (sodium salt of carboxymethylcellulose), etc. The amount of binder is preferably 1% by weight or more and 10% by weight or less of the total weight of the tobacco sheet. The tobacco sheet may further contain other additives. Examples of additives include fillers such as pulp. In this embodiment, multiple tobacco sheets are used, but all of these tobacco sheets may have the same composition or physical properties, or some or all of the tobacco sheets may have different compositions or physical properties.

[0079] The second tobacco filler can be manufactured by preparing a laminate by stacking multiple tobacco sheets of different widths so that the width decreases from the bottom to the top, and then winding and molding this laminate through a winding tube. According to this manufacturing method, the multiple tobacco sheets extend in the longitudinal direction and are arranged concentrically around the longitudinal axis. In addition, a fitting portion extending in the longitudinal direction may be formed between the longitudinal axis and the innermost tobacco sheet. In this manufacturing method, it is preferable that the laminate is prepared so that non-contact portions are formed between adjacent tobacco sheets after winding and molding. If there are non-contact portions (gaps) between multiple tobacco sheets where the tobacco sheets do not come into contact, it is possible to secure a flavor channel and improve the delivery efficiency of flavor components. On the other hand, when the tobacco product is used in an electrically heated tobacco product, heat from the heater can be transferred to the outer tobacco sheet via the contact portions of the multiple tobacco sheets, so high heat transfer efficiency can be ensured.

[0080] To provide non-contact areas between multiple tobacco sheets where the tobacco sheets do not come into contact, methods for preparing a laminate include, for example, using embossed tobacco sheets, laminating adjacent tobacco sheets without bonding their entire surfaces, laminating adjacent tobacco sheets with parts of them bonded together, or laminating adjacent tobacco sheets with all or part of them lightly bonded together so that they can be peeled off after rolling. When preparing a smokeable product including rolling paper, the rolling paper may be placed at the bottom of the laminate. Alternatively, a tubular dummy such as a mandrel can be placed at the top of the laminate to form a second tobacco filling, and then the dummy can be removed to form a fitting portion. The thickness of each tobacco sheet is not limited, but considering the balance between heat transfer efficiency and strength, 150 μm or more and 1000 μm or less is preferred, and 200 μm or more and 600 μm or less is more preferred. The thickness of each tobacco sheet may be the same or different. The number of tobacco sheets constituting the second tobacco filling is not particularly limited, but examples include 2, 3, 4, 5, 6, or 7 sheets.

[0081] (Disclosure regarding the paper used for wrapping) The flavor-generating article 110 may have a second rolling paper 113 different from the first rolling paper 112, on which at least one of the cylindrical member 114, the hollow filter portion 116, and the filter portion 115 is wound. The second rolling paper 113 may also have a portion of the first rolling paper 112 on which the smokeable material is wound. The composition of the rolling paper (hereinafter including the first rolling paper 112 or the second rolling paper 113) is not particularly limited and can be in a general form, for example, one in which pulp is the main component. As for the pulp, in addition to being made from wood pulp such as softwood pulp or hardwood pulp, it may also be obtained by mixing and manufacturing non-wood pulp commonly used for rolling papers for tobacco products, such as flax pulp, hemp pulp, sisal pulp, and esparto. As for the types of pulp, chemical pulps produced by methods such as Kraft pulping, acidic, neutral, and alkaline sulfite pulping, and soda salt pulping, as well as gland pulp, chemigland pulp, and thermomechanical pulp can be used.

[0082] Using the above pulp, rolled paper is manufactured by adjusting and homogenizing the pulp during the papermaking process using a long-wire paper machine, cylinder paper machine, or short-cylinder composite paper machine. If necessary, a wet strength enhancer can be added to impart water resistance to the rolled paper, or a sizing agent can be added to adjust the print quality of the rolled paper. Furthermore, internal papermaking aids such as aluminum sulfate, various anionic, cationic, nonionic, or amphoteric yield enhancers, water drainage enhancers, and paper strength enhancers, as well as papermaking additives such as dyes, pH adjusters, defoamers, pitch control agents, and slime control agents, can be added.

[0083] The basis weight of the base paper for the roll is, for example, usually 20 gsm or more, preferably 25 gsm or more. On the other hand, the basis weight is usually 65 gsm or less, preferably 50 gsm or less, and even more preferably 45 gsm or less. The thickness of the roll paper having the above characteristics is not particularly limited, but from the viewpoint of rigidity, breathability, and ease of adjustment during papermaking, it is usually 10 μm or more, preferably 20 μm or more, more preferably 30 μm or more, and also usually 100 μm or less, preferably 75 μm or less, and even more preferably 50 μm or less. The shape of the roll paper for the flavor-generating article 110 can be a square or a rectangle. When used as roll paper for rolling tobacco fillers (for making a smokeable item), the length of one side can be about 12 mm to 70 mm, the length of the other side can be about 15 mm to 28 mm, the preferred length of the other side can be about 22 mm to 24 mm, and the preferred length can be about 23 mm. When wrapping tobacco filler in rolling paper in a columnar shape, for example, by overlapping the end of the rolling paper in the width direction with the opposite end by about 2 mm and gluing them together, a columnar paper tube shape is created, into which the tobacco filler is filled. The size of the rectangular rolling paper can be determined by the size of the finished smokeable product. In the case of wrapping smokeable product and other components adjacent to it, such as tip paper, the length of one side can be 20 mm to 60 mm, and the length of the other side can be 15 mm to 28 mm.

[0084] In addition to the pulp mentioned above, the wrapping paper may also contain fillers. The filler content can be 10% or more and less than 60% by weight of the total weight of the wrapping paper, and is preferably 15% or more and 45% or less by weight. In the wrapping paper, it is preferable that the filler content be 15% or more and 45% or less by weight within the preferred basis weight range (25 gsm or more and 45 gsm or less). Furthermore, when the basis weight is 25 gsm or more and 35 gsm or less, it is preferable that the filler content be 15% or more and 45% or less by weight, and when the basis weight is greater than 35 gsm and 45 gsm or less, it is preferable that the filler content be 25% or more and 45% or less by weight. Calcium carbonate, titanium dioxide, kaolin, etc., can be used as fillers, but calcium carbonate is preferred from the viewpoint of enhancing flavor and whiteness. Paper containing such fillers exhibits a bright white color, which is preferable from the viewpoint of appearance when used as wrapping paper for flavor-generating articles 110, and can maintain its whiteness permanently. By including a large amount of such filler, for example, the ISO whiteness of the wrapping paper can be increased to 83% or higher. Furthermore, from a practical standpoint for use as wrapping paper for the flavor-generating article 110, it is preferable that the first wrapping paper 112 and the second wrapping paper 113 have a tensile strength of 8 N / 15 mm or higher. This makes it less likely for the wrapping paper to be damaged when pulling out the flavor-generating article 110 held in the holding part. This tensile strength can be increased by reducing the filler content. Specifically, the tensile strength can be increased by reducing the filler content below the upper limit of the filler content shown in the range of each basis weight exemplified above.

[0085] Various additives other than the base paper and fillers may be added to the rolled paper. For example, water resistance enhancers can be added to improve water resistance. Water resistance enhancers include wet strength enhancers (WS agents) and sizing agents. Examples of wet strength enhancers include urea formaldehyde resin, melamine formaldehyde resin, and polyamide epichlorohydrin (PAE). Examples of sizing agents include rosin soap, alkyl ketene dimer (AKD), alkenyl succinic anhydride (ASA), and highly saponified polyvinyl alcohol with a saponification degree of 90% or higher. Paper strength enhancers may also be added as additives, such as polyacrylamide, cationic starch, oxidized starch, CMC, polyamide epichlorohydrin resin, and polyvinyl alcohol. In particular, it is known that using a very small amount of oxidized starch improves air permeability (Japanese Patent Publication No. 2017-218699). Furthermore, the wrapping paper may be coated as appropriate.

[0086] A coating agent may be added to at least one of the two surfaces of the rolled paper, the front and the back. There are no particular restrictions on the coating agent, but a coating agent that can form a film on the surface of the paper and reduce the permeability of liquids is preferred. Examples include alginic acid and its salts (e.g., sodium salts), polysaccharides such as pectin, cellulose derivatives such as ethylcellulose, methylcellulose, carboxymethylcellulose, and nitrocellulose, and starch and its derivatives (e.g., ether derivatives such as carboxymethyl starch, hydroxyalkyl starch, and cationic starch, and ester derivatives such as starch acetate, starch phosphate, and starch octenyl succinate).

[0087] (Disclosure concerning tip paper (second roll paper 113)) The composition of chip paper is not particularly limited and can be in a general form; for example, it can be made primarily from pulp. The pulp can be made from wood pulp such as softwood pulp or hardwood pulp, or it can be obtained by blending it with non-wood pulp commonly used for rolling tobacco products, such as flax pulp, hemp pulp, sisal pulp, or esparto. These pulps may be used individually or in any combination of proportions. Furthermore, chip paper may consist of a single sheet or multiple sheets. As for the form of the pulp, chemical pulp produced by methods such as kraft pulping, acidic, neutral, or alkaline sulfite pulping, or soda salt pulping, as well as ground pulp, chemigland pulp, thermomechanical pulp, etc. The chip paper may be manufactured using the methods described later, or it may be a commercially available product. The shape of the chip paper is not particularly limited and can be, for example, square or rectangular.

[0088] The basis weight of the chip paper is not particularly limited, but is usually 32 gsm or more and 40 gsm or less, preferably 33 gsm or more and 39 gsm or less, and more preferably 34 gsm or more and 38 gsm or less. The air permeability of the chip paper is not particularly limited, but is usually 0 cholesta units or more and 30,000 cholesta units or less, preferably greater than 0 cholesta units and 10,000 cholesta units or less. The air permeability is a value measured in accordance with ISO 2965:2009, and is measured per 1 cm² area per minute when the differential pressure between both sides of the paper is 1 kPa. 2 Flow rate of gas passing through (cm 3 It is expressed as follows: 1 cholesta unit (1 cholesta unit, 1 C.U.) is equivalent to 1 cm at 1 kPa. 3 (min·cm) 2 )

[0089] In addition to the pulp mentioned above, chip paper may also contain fillers, such as metal carbonates like calcium carbonate and magnesium carbonate; metal oxides like titanium oxide, titanium dioxide, and aluminum oxide; metal sulfates like barium sulfate and calcium sulfate; metal sulfides like zinc sulfide; quartz, kaolin, talc, diatomaceous earth, and gypsum. It is particularly preferable that the paper contains calcium carbonate from the viewpoint of improving whiteness and opacity and increasing the heating rate. These fillers may be used individually or in combination of two or more.

[0090] In addition to the pulp and fillers mentioned above, chip paper may contain various additives. For example, it may contain water-resistant enhancers to improve its properties. Water-resistant enhancers include wet strength enhancers (WS agents) and sizing agents. Examples of wet strength enhancers include urea-formaldehyde resin, melamine-formaldehyde resin, and polyamide epichlorohydrin (PAE). Examples of sizing agents include rosin soap, alkyl ketene dimer (AKD), alkenyl succinic anhydride (ASA), and highly saponified polyvinyl alcohol with a saponification degree of 90% or higher.

[0091] A coating agent may be added to at least one of the two surfaces of the chip paper, the front and the back. There are no particular restrictions on the coating agent, but a coating agent that can form a film on the surface of the paper and reduce the permeability of liquids is preferred.

[0092] The configuration of the flavor-generating article 110 according to this embodiment can be used in electrically heated tobacco products, but can also be applied to cigarettes (paper-wrapped cigarettes) that involve combustion. A portion of the outer surface of the tip paper may be covered with a lip-release material 117. The lip-release material 117 means a material configured to help the lips and the tip paper separate easily without substantially sticking when the user holds the mouthpiece portion of the flavor-generating article 110 in their mouth. The lip-release material 117 may include, for example, ethylcellulose, methylcellulose, etc. For example, the outer surface of the tip paper may be coated with the lip-release material 117 by applying an ethylcellulose-based or methylcellulose-based ink to the outer surface of the tip paper.

[0093] In this embodiment, the lip-release material 117 of the tip paper is positioned at least in a predetermined mouthpiece area that comes into contact with the user's lips when the user holds the mouthpiece in their mouth. More specifically, the lip-release material placement area of ​​the outer surface of the tip paper that is covered by the lip-release material 117 is defined as the area located between the mouthpiece end and the vent hole.

[0094] Next, the internal structure of the flavor inhaler 100 will be described. Figure 3 is a cross-sectional view of the flavor inhaler 100 taken from the direction of the arrow 3-3 shown in Figure 1B. As shown in Figure 3, a mounting section 10 is provided inside the outer housing 101 of the flavor inhaler 100, on which the contents to be contained, such as the power supply unit 20 and the atomizing unit 30, which will be described later, are placed. The mounting section 10 is made of resin, for example, and can be formed from polycarbonate (PC), ABS (Acrylonitrile-Butadiene-Styrene) resin, PEEK (polyetheretherketone), or a polymer alloy containing multiple types of polymers. The mounting section 10 may also include a part made of metal, such as aluminum. Here, from the viewpoint of heat resistance, processability, and strength, the mounting section 10 is preferably made of polycarbonate. The power supply unit 20 and the atomizing unit 30 are provided in the internal space of the mounting section 10. Furthermore, the power supply unit 20 and the atomizing unit 30 cannot be replaced after the flavor inhaler 100 has been assembled. Also, the outer housing 101 and the mounting unit 10 are sometimes collectively referred to as the housing.

[0095] The power supply unit 20 has a power source 21. The power source 21 may be, for example, a rechargeable battery or a non-rechargeable battery. The power source 21 is electrically connected to the atomizing unit 30. This allows the power source 21 to supply power to the atomizing unit 30 so as to properly heat the flavor generating article 110.

[0096] As shown in the figure, the atomizing unit 30 includes a chamber 50 (corresponding to an example of a housing) extending in the insertion direction (Z-axis direction) of the flavor generating article 110, a heating unit 40 arranged along the axial direction (Z-axis direction) of the chamber 50 and covering a part of the chamber 50, a heat insulating unit 32, and a substantially cylindrical insertion guide member 34. The chamber 50 is configured to house the flavor generating article 110. The inner circumferential surface of the chamber 50 is provided with bosses (corresponding to an example of a gripping part or projection) (not shown) for gripping the housed flavor generating article 110. Details of the bosses will be described later.

[0097] The heating unit 40 is configured to contact the outer circumferential surface of the chamber 50 and heat the flavor generating article 110 housed in the chamber 50. Here, the heating unit 40 does not have a heating element inserted into the flavor generating article 110. As shown in the figure, a bottom member 36 may be provided at the bottom of the chamber 50. The bottom member 36 can function as a stopper for positioning the flavor generating article 110 inserted into the chamber 50. The bottom member 36 has irregularities on the surface that the flavor generating article 110 contacts, and can define a space on the surface that the flavor generating article 110 contacts that allows air to be supplied. The bottom member 36 may be made of resin, for example, and in particular may be made of polycarbonate (PC), ABS (Acrylonitrile-Butadiene-Styrene) resin, PEEK (Polyetheretherketone), or a polymer alloy containing multiple types of polymers, or a metal such as aluminum. Furthermore, it is preferable that the bottom member 36 be made of a material with low thermal conductivity in order to suppress the transfer of heat to the heat insulating section 32, etc.

[0098] The heat insulating section 32 is generally cylindrical and is positioned to cover the chamber 50. The heat insulating section 32 may include, for example, an aerogel sheet. The insertion guide member 34 is provided between the outer housing 101 and the chamber 50. When the insertion guide member 34 is inserted into the housing through the opening of the outer housing 101, its claws engage with the housing, preventing it from escaping outside the housing. The insertion guide member 34 is made of, for example, resin, and can be formed from polycarbonate (PC), ABS (Acrylonitrile-Butadiene-Styrene) resin, PEEK (polyetheretherketone), or a polymer alloy containing multiple types of polymers. The insertion guide member 34 may also be made of metal, glass, ceramic, etc. Furthermore, from the viewpoint of heat resistance, the insertion guide member 34 is preferably made of PEEK. The insertion guide member 34 communicates with the outside of the flavor inhaler 100 when the slide cover 102 is in the open position, and guides the insertion of the flavor generating article 110 into the chamber 50 by inserting the article into the through hole 34a of the insertion guide member 34. When the slide cover 102 is in the open position, it is configured to expose the through hole 34a of the insertion guide member 34 to the outside, while covering at least a portion of the insertion guide member 34 in the axial direction (Z-axis direction) of the chamber 50. In Figure 3, the state in which the slide cover 102 is closed so as to cover the entire through hole 34a of the insertion guide member 34 is shown by the dashed line.

[0099] The flavor inhaler 100 further includes a first holding portion 37 and a second holding portion 38, which hold both ends of the chamber 50 and the heat insulating portion 32. The first holding portion 37 is positioned to hold the ends of the chamber 50 and the heat insulating portion 32 on the negative Z-axis side. The second holding portion 38 is positioned to hold the ends of the chamber 50 and the heat insulating portion 32 on the slide cover 102 side (positive Z-axis side).

[0100] Next, the structure of the chamber 50 will be described. Figure 4A is a perspective view of the chamber 50 according to this embodiment. Figure 4B is a cross-sectional view of the chamber 50 along the line 4B-4B shown in Figure 4A. Figure 5A is a cross-sectional view of the chamber 50 along the line 5A-5A shown in Figure 4B. Figure 5B is a cross-sectional view of the chamber 50 along the line 5B-5B shown in Figure 4B. Figure 6 is a perspective view of the chamber 50 and heating unit 40 according to this embodiment.

[0101] As shown in Figures 4A and 4B, the chamber 50 may have a cylindrical shape including an opening 52 into which the flavor generating article 110 is inserted, and a cylindrical side wall portion 60 that accommodates the flavor generating article 110. A flange portion 52a is formed at the end of the chamber 50 defining the opening 52. The chamber 50 is positioned such that the flange portion 52a, located on the opposite side of the bottom portion 56, faces the opening of the outer housing 101. The chamber 50 is preferably made of a heat-resistant material with a low coefficient of thermal expansion, such as stainless steel. In addition to metal, the chamber 50 may also be made of resin such as PEEK, glass, ceramic, etc. This allows for effective heating of the flavor generating article 110 from the chamber 50. The chamber 50 is not limited to a cylindrical shape and may have a cup shape.

[0102] As shown in Figures 4B and 5B, the side wall portion 60 includes a contact portion 62 and a separation portion 66. When the flavor generating article 110 is placed in a desired position within the chamber 50, the contact portion 62 contacts or presses against a part of the flavor generating article 110 along the axial direction (Z-axis direction) of the chamber 50, and the separation portion 66 separates from the flavor generating article 110. That is, the chamber 50 compresses and grips the inserted flavor generating article 110. In this specification, "desired position within the chamber 50" means a position in which the flavor generating article 110 is properly heated, or the position of the flavor generating article 110 when the user smokes it. The contact portion 62 has an inner surface 62a and an outer surface 62b. The separation portion 66 has an inner surface 66a and an outer surface 66b. As shown in Figure 6, the heating portion 40 is positioned on the outer surface 62b of the contact portion 62. It is preferable that the heating element 40 is arranged without gaps on the outer surface 62b of the contact element 62. The heating element 40 may include an adhesive layer. In that case, it is preferable that the heating element 40 including the adhesive layer is arranged without gaps on the outer surface 62b of the contact element 62.

[0103] As shown in Figures 4A and 5B, the outer surface 62b of the contact portion 62 is flat. Because the outer surface 62b of the contact portion 62 is flat, as shown in Figure 6, when a strip-shaped electrode 48 is connected to the heating portion 40 located on the outer surface 62b of the contact portion 62, bending of the strip-shaped electrode 48 can be suppressed. As shown in Figures 4B and 5B, the inner surface 62a of the contact portion 62 is flat. Also, as shown in Figures 4B and 5B, the thickness of the contact portion 62 is uniform.

[0104] As shown in Figures 4A, 4B, and 5B, the chamber 50 has two contact portions 62 in the circumferential direction of the chamber 50, and the two contact portions 62 face each other so as to be parallel to each other. Preferably, the distance between at least a portion of the inner surfaces 62a of the two contact portions 62 is smaller than the width of the portion of the flavor generating article 110 inserted into the chamber 50 that is positioned between the contact portions 62.

[0105] As shown in Figure 5B, the inner surface 66a of the separation portion 66 may have an overall arc-shaped cross-section in a cross-section perpendicular to the axial direction (Z-axis direction) of the chamber 50. Furthermore, the separation portion 66 is positioned adjacent to the contact portion 62 in the circumferential direction. That is, the contact portion 62 and the separation portion 66 constitute a non-circular inner circumferential surface in a cross-section perpendicular to the axial direction (Z-axis direction) of the chamber 50.

[0106] As shown in Figure 4B, the chamber 50 may have a hole 56a in its bottom 56 so that the bottom member 36 shown in Figure 3 passes through and is positioned inside the chamber 50. The bottom member 36 can be fixed inside the bottom 56 of the chamber 50 with an adhesive or the like. The adhesive interposed between the bottom member 36 and the bottom 56 may be made of a resin material such as epoxy resin. Alternatively, inorganic adhesives such as cement or welding may also be used. The bottom member 36 provided in the bottom 56 can support a portion of the flavor generating article 110 inserted into the chamber 50 so as to expose at least a portion of the end face of the flavor generating article 110. Furthermore, the bottom 56 can support a portion of the flavor generating article 110 so that the exposed end face of the flavor generating article 110 communicates with a void 67 (see Figure 7) which will be described later.

[0107] As shown in Figures 4A, 4B, and 5A, the chamber 50 preferably has a cylindrical non-retaining portion 54 between the opening 52 and the side wall portion 60. When the flavor-generating article 110 is positioned at a desired location in the chamber 50, a gap may be formed between the non-retaining portion 54 and the flavor-generating article 110. Furthermore, as shown in Figures 4A and 4B, the chamber 50 preferably has a first guide portion 58 with a tapered surface 58a that connects the inner surface of the non-retaining portion 54 and the inner surface 62a of the contact portion 62.

[0108] As shown in Figure 6, the heating section 40 has a heating element 42. The heating element 42 may be, for example, a heat-generating resistor. It is preferable that the heating element 42 is arranged so as to heat the contact portion 62 of the chamber 50 without contacting the separated portion 66. In other words, it is preferable that the heating element 42 is arranged only on the outer surface of the contact portion 62. The heating element 42 may have a difference in heating capacity between the portion that heats the separated portion 66 of the chamber 50 and the portion that heats the contact portion 62. Specifically, the heating element 42 may be configured to heat the contact portion 62 to a higher temperature than the separated portion 66. For example, the arrangement density of heat-generating resistors of the heating element 42 in the contact portion 62 and the separated portion 66 can be adjusted. Alternatively, the heating element 42 may have substantially the same heating capacity around the entire circumference of the chamber 50 and be wound around the outer circumference of the chamber 50. As shown in Figure 6, it is preferable that the heating section 40 has, in addition to the heating element 42, an electrical insulating member 44 made of resin or the like that covers at least one surface of the heating element 42. In this embodiment, the electrical insulating member 44 is arranged to cover both sides of the heating element 42.

[0109] Figure 7 is a cross-sectional view of Figure 5B showing the flavor generating article 110 positioned at a desired location within the chamber 50 according to this embodiment. As shown in Figure 7, when the flavor generating article 110 is positioned at a desired location within the chamber 50, the flavor generating article 110 can come into contact with and be pressed against the contact portion 62 of the chamber 50. On the other hand, a gap 67 is formed between the flavor generating article 110 and the separation portion 66. The gap 67 can communicate with the opening 52 of the chamber 50 and the end face of the flavor generating article 110 positioned within the chamber 50. As a result, air flowing in from the opening 52 of the chamber 50 can pass through the gap 67 and flow into the interior of the flavor generating article 110. In other words, an air passage (gap 67) is formed between the flavor generating article 110 and the separation portion 66.

[0110] Next, the specific structure of the boss corresponding to each embodiment of the chamber 50 according to this embodiment will be described. [Example 1: Vertical Boss] Figure 8 is a cross-sectional view showing the chamber 50 according to Embodiment 1 of this embodiment. Figure 9 is a cross-sectional view of the chamber 50 shown in Figure 8. Here, Figure 8 is a cross-section obtained by cutting the chamber 50 along its axis, and shows a cross-section perpendicular to the cross-section shown in Figure 4B. Also, Figure 9 shows a cross-section corresponding to Figure 5A.

[0111] As shown in Figures 8 and 9, a boss 51A is formed on the inner circumferential surface of the chamber 50, configured to grip the outer circumferential surface of the flavor-generating article 110 housed in the chamber 50 by pressing it inward in the radial direction of the chamber 50. The boss 51A is provided on the inner surface 62a of the contact portion 62 on the inner circumferential surface of the chamber 50. Furthermore, the boss 51A is provided on each of the opposing inner surfaces 62a. The boss 51A is a projection that protrudes from the inner circumferential surface of the chamber 50 and presses against the flavor-generating article 110, and extends along the axial direction (Z-axis direction) of the chamber 50. The boss 51A may be formed by embossing, or by a convex member attached to the inner circumferential surface of the chamber 50. Furthermore, the boss 51A may be provided on only one of the opposing inner surfaces 62a, or multiple bosses 51A may be provided on a single inner surface 62a.

[0112] In this way, by providing a boss 51A on the inner surface 62a of the contact portion 62, the flavor generating article 110 can be compressed and held in the chamber 50 while the boss 51A grips the flavor generating article 110 within the chamber 50. Therefore, even if stress is applied to the flavor generating article 110, it is possible to prevent the flavor generating article 110 from coming out of the chamber 50. Furthermore, by configuring the boss 51A as a projection extending along the axial direction (Z-axis direction) of the chamber 50, the flavor generating article 110 can be stably gripped within the chamber 50.

[0113] Furthermore, when the flavor-generating article 110 is inserted into the chamber 50, the boss 51A is positioned to be able to contact at least two of the filling portion 111, the cylindrical member 114, and the filter portion 115 of the flavor-generating article 110. For example, when the flavor-generating article 110 is inserted into the chamber 50, the boss 51A first contacts the filling portion 111, and then contacts the cylindrical member 114 and the filter portion 115. Therefore, the flavor-generating article 110 can be stably gripped at a position close to the insertion end of the chamber 50.

[0114] [Example 2: Horizontal Boss] Figure 10 is a cross-sectional view showing the chamber 50 according to Embodiment 2 of this embodiment. Figure 11 is a cross-sectional view of the chamber 50 shown in Figure 10. Here, Figure 10 is a cross-section obtained by cutting the chamber 50 along its axis, and shows a cross-section perpendicular to the cross-section shown in Figure 4B. Also, Figure 11 shows a cross-section corresponding to Figure 5A.

[0115] As shown in Figures 10 and 11, a boss 51B is formed on the inner circumferential surface of the chamber 50, configured to grip the outer circumferential surface of the flavor-generating article 110 housed in the chamber 50 by pressing it inward in the radial direction of the chamber 50. The boss 51B is provided on the inner surface 62a of the contact portion 62 on the inner circumferential surface of the chamber 50. Furthermore, the boss 51B is provided on each of the opposing inner surfaces 62a. The boss 51B is a projection that protrudes from the inner circumferential surface of the chamber 50 and presses the flavor-generating article 110, and extends along a direction perpendicular to the axial direction (Z-axis direction) of the chamber 50, specifically the lateral direction (Y-axis direction). Similar to Embodiment 1, the boss 51B may be formed by embossing or by a convex member attached to the inner circumferential surface of the chamber 50. Furthermore, the boss 51B may be provided on only one of the opposing inner surfaces 62a, or multiple bosses 51B may be provided on a single inner surface 62a.

[0116] In this way, by providing a boss 51B on the inner surface 62a of the contact portion 62, the flavor generating article 110 can be compressed and held in the chamber 50, while the boss 51B grips the flavor generating article 110 within the chamber 50. Therefore, even if stress is applied to the flavor generating article 110, it is possible to prevent the flavor generating article 110 from coming out of the chamber 50. Furthermore, by configuring the boss 51B as a projection extending along the lateral direction (Y-axis direction) of the chamber 50, the rotation of the flavor generating article 110 around the Y-axis is restricted, thereby suppressing the shaking of the flavor generating article 110 toward the separated portion 66.

[0117] Furthermore, similar to Example 1, by positioning the boss 51B in a location that can contact at least two parts of the flavor-generating article 110, the flavor-generating article 110 can be stably gripped at a position close to the insertion end of the chamber 50.

[0118] [Example 3: Pointed Boss] Figure 12 is a cross-sectional view showing the chamber 50 according to Embodiment 3 of this embodiment. Figure 13 is a cross-sectional view of the chamber 50 shown in Figure 12. Here, Figure 12 is a cross-section obtained by cutting the chamber 50 along its axis, and shows a cross-section perpendicular to the cross-section shown in Figure 4B. Also, Figure 13 shows a cross-section corresponding to Figure 5A.

[0119] As shown in Figures 12 and 13, a boss 51C is formed on the inner circumferential surface of the chamber 50, configured to grip the outer circumferential surface of the flavor-generating article 110 housed in the chamber 50 by pressing it radially inward. The boss 51C is provided on the inner surface 62a of the contact portion 62 on the inner circumferential surface of the chamber 50. The boss 51C is provided on each of the opposing inner surfaces 62a. The boss 51C is a point-shaped projection that protrudes from the inner circumferential surface of the chamber 50 and presses against the flavor-generating article 110. Similar to Embodiment 1, the boss 51C may be formed by embossing or by a convex member attached to the inner circumferential surface of the chamber 50. The boss 51C may be provided on only one of the opposing inner surfaces 62a, or multiple bosses 51C may be provided on a single inner surface 62a.

[0120] In this way, by providing a boss 51C on the inner surface 62a of the contact portion 62, the flavor generating article 110 can be compressed and held in the chamber 50 while the flavor generating article 110 is gripped by the boss 51C within the chamber 50. Therefore, even if stress is applied to the flavor generating article 110, it is possible to prevent the flavor generating article 110 from coming out of the chamber 50. Furthermore, by configuring the boss 51C with a point-like projection, the flavor generating article 110 can be pressed and gripped within the chamber 50 with a simple configuration.

[0121] Furthermore, similar to Example 1, by positioning the boss 51C in a location that can contact at least two parts of the flavor-generating article 110, the flavor-generating article 110 can be stably gripped at a position close to the insertion end of the chamber 50.

[0122] [Experimental Results] Various experiments were conducted using the flavor aspirators employing the chamber 50 described in Examples 1 to 3 of this embodiment, and the flavor aspirators described in Comparative Examples 1 to 3. The experimental results are described below.

[0123] [Preparing the sample] First, a smoking system consisting of the flavor-generating articles and flavor inhalers shown in Table 1 was prepared. Here, the test inhaler 1 of Sample 1 has the chamber 50 according to Example 1 described above (see Figures 8 and 9). The test inhaler 2 of Sample 2 is the same flavor inhaler as Sample 1, except that it has the chamber 50 according to Example 2 described above (see Figures 10 and 11). The test inhaler 3 of Sample 3 is the same flavor inhaler as Sample 1, except that it has the chamber 50 according to Example 3 described above (see Figures 12 and 13).

[0124] Furthermore, the flavor inhalers used in samples 4-6 are commercially available products: Ploom S2.0, Ploom, and glo hyper (glo is a registered trademark), respectively. The flavor generating items in samples 1-5 were manufactured specifically for use with test inhalers 1-3, Ploom S2.0, and Ploom (sold in Russia and the UK). The flavor generating item in sample 6 is a commercially available product specifically for glo hyper.

[0125] Here, the relationship between the flavor-generating articles and test inhalers 1-3 in Samples 1-3 corresponds, for example, to a combination of consumables and a device kit. This combination comprises consumables containing the flavor-generating articles in Samples 1-3 and a device kit containing one of the test inhalers 1-3 in Samples 1-3, with at least one of the consumables and the device kit having a marking indicating that it is intended for use with the other consumable or device kit. In other words, the consumables are specifically for the device kit. The markings include, for example, "For X," "for X," or "designed for X" (where X is a brand or product name, etc.). Furthermore, the consumables include their packaging, and the device kit includes, for example, packaging and an instruction manual.

[0126] [Table 1]

[0127] [Method for measuring resistance] For each sample, the resistance value (insertion resistance) when the flavor-generating item was inserted into the flavor inhaler was measured using a Shimadzu EZ-S500N (hereinafter also referred to as the "device"). In detail, first, the flavor inhaler was attached to the flavor inhaler jig mounted on the device. Next, one end of the flavor-generating item (the end not on the mouthpiece side) was inserted into the flavor inhaler to the extent that the flavor-generating item did not wobble. Subsequently, the pushing jig was brought into contact with the other end of the flavor-generating item (the end on the mouthpiece side). Next, the zero point correction of the resistance value of the device was performed.

[0128] Next, after confirming that the flavor suction device and the flavor generating item were not tilted, the pushing jig was lowered. The stroke speed of the pushing jig at this time was set to 60 mm / min. The test conditions were a temperature of 25°C and a humidity of 20%. In this device, the sampling length was set to 50 msec, in which case the length of one interval of acquired data was 0.05 mm. Next, the test was terminated when the pushing jig had descended to the predetermined length and stopped moving. The above measurement was performed twice for each sample.

[0129] [Obtaining resistance value] The resistance value was defined as the average of two measurement results performed for each sample. In this case, first, for each measurement result, the position at which the tip of the flavor-generating item reached the end of the chamber was determined, and the average value was obtained by aligning the two measurement results based on the determined position. Then, each value was obtained for a range of 10 mm from the end of the chamber. That is, the insertion force, average resistance force, local resistance force, local resistance position, and minimum resistance force, described later, were obtained within a range of 10 mm from the end of the chamber.

[0130] Figures 14 to 19 are graphs showing the relationship between the distance (mm) from the end position of the chamber and the measured resistance value (N) for each of the samples 1 to 6. In Figures 14 to 19, the position of the pushing jig corresponding to the end position of the chamber is shown as 0, the position before reaching the end position is shown as a positive value, and the position after reaching the end position is shown as a negative value. For example, the position of +10mm in Figures 14 to 19 refers to the position 10mm before the end position in the insertion direction of the flavor-generating article.

[0131] Here, the "position when the chamber reaches its end" (hereinafter also referred to as the end position) is defined as the position in the section immediately preceding a given section, where, among the resistance values ​​measured by the method described above, there is a continuous region of 0.5 mm in which the difference in resistance values ​​between a given section and the section immediately preceding it (i.e., the difference in resistance values ​​over a 0.05 mm span) is 0.1 N or more.

[0132] [Insertion power] The insertion force for each sample was obtained from the resistance data acquired using the method described above. Here, insertion force refers to the resistance value when the tip of the flavor-generating item reaches the end of the chamber.

[0133] [Average resistance] The average resistance of each sample was obtained from the resistance data acquired using the method described above. Here, the average resistance of the first half and the average resistance of the second half were evaluated. The average resistance of the first half refers to the average resistance value in the range of 10 mm to 5 mm from the end, and the average resistance of the second half refers to the average resistance value in the range of 5 mm to 0 mm from the end. The ratio of the average resistance of the second half to the average resistance of the first half (second half / first half) is also called the first resistance ratio.

[0134] [Local resistance force and location of local resistance] From the resistance data obtained using the method described above, the local resistance force and local resistance position of each sample were obtained. Here, local resistance force refers to the local variation region in which the resistance value fluctuates by a predetermined amount or more within a predetermined range. Specifically, when local increases and local decreases exist in that order within a continuous 1.0 mm range, it refers to the maximum resistance value in the region between the first local increase and the last local decrease. A local increase refers to an increase in resistance value of 0.1 N or more in two consecutive sections. A local decrease refers to a decrease in resistance value of 0.05 N or more in two consecutive sections. The ratio of local resistance force to insertion force is called the second resistance force ratio. The local resistance position refers to the position from the end of the chamber when local resistance force occurs, i.e., the distance from the end of the chamber to the position where local resistance force occurs.

[0135] [Minimum resistance] The minimum resistance force for each sample was obtained from the resistance data acquired using the method described above. Here, the minimum resistance force refers to the smallest resistance value between the local resistance point and the end point of the chamber.

[0136] Table 2 shows the insertion force, average resistance force, local resistance force, local resistance location, and minimum resistance force obtained for each of samples 1 to 6.

[0137] [Table 2]

[0138] [Sensory evaluation] For each of samples 1-6, five trained panelists with discriminative abilities conducted a sensory evaluation to determine how easily they could perceive that the flavor-emitting item had reached the end of the chamber, and how easily they could predict that it would reach the end of the chamber. The ability to easily perceive that the item has reached the end of the chamber is also referred to as obtaining a sense of end-reach, and the ability to easily predict that the item will reach the end of the chamber is also referred to as obtaining a sense of end-reach prediction.

[0139] [Sensory evaluation of Sample 6] First, regarding the perception of reaching the end of the chamber, five panel members used Sample 6 to evaluate, by consensus of the panel, the degree to which they could perceive that the tip of the flavor-generating item had reached the end of the chamber. The evaluation criteria were as follows: • It is difficult to feel the point of contact reaching the extremities. • You can feel the sensation of reaching the extremities.

[0140] Next, regarding the sense of predictability of reaching the end, five panel members used Sample 6 to evaluate, by consensus of the panel, the degree to which they could predict that the tip of the flavor-generating item would reach the end of the chamber. The evaluation criteria were as follows: • It is difficult to foresee reaching the end point. • It is possible to foresee the arrival of the end point.

[0141] Based on the panel's consensus evaluation, it was found that in Sample 6, while it was easy to perceive that the tip of the flavor-emitting item had reached the end of the chamber, it was difficult to predict that the tip of the flavor-emitting item would reach the end of the chamber.

[0142] [Sensory evaluation of samples 1-5] Next, regarding the perception of reaching the end of the chamber, five members of the same panel independently scored samples 1-5 on a 5-point scale (with sample 6 being 3 points) to the degree to which they felt the tip of the flavor-generating item had reached the end of the chamber. The average score was then calculated. The evaluation criteria were as follows: 5 points: It's easy to feel the sensation reaching the extremities. 4 points: The sensation of reaching the extremities is somewhat noticeable. 3 points: No change. 2 points: It's somewhat difficult to feel the sensation of reaching the end of the mouth. 1 point: It's difficult to feel the sensation of reaching the end of the body.

[0143] Next, regarding the perceived likelihood of reaching the end of the chamber, five members of the same panel independently scored samples 1-5 on a 5-point scale (with sample 6 being 3 points) to determine how likely they were to foresee the tip of the flavor-emitting item reaching the end of the chamber. The average score was then calculated. The evaluation criteria were as follows: 5 points: It is easy to predict when the end point will be reached. 4 points: It is somewhat easier to predict when the endpoint will be reached. 3 points: No change. Point 2: It is somewhat difficult to predict when the end point will be reached. Point 1: It is difficult to foresee reaching the end point.

[0144] Table 3 shows the results of evaluating the sense of reaching the end point and the sense of anticipating reaching the end point for each of the samples 1 to 6.

[0145] [Table 3]

[0146] [Review of results] As shown in Table 2, since the insertion force of Samples 1-3 is 4.00N or less, when the flavor-generating item is inserted into the chamber, the user can feel that it has reached the end of the chamber. In addition, since the first resistance force ratio of Samples 1-3 is greater than 1.0, the increased sensation of insertion resistance on the side approaching the end of the chamber helps to sense the approach to the end, making it easier to predict that the end of the chamber will be reached. Furthermore, since Samples 1-3 have a localized variation region, the user can more easily sense that the end of the chamber is approaching, making it even easier to predict that the end of the chamber will be reached.

[0147] In fact, as shown in Table 3, samples 1-3 both scored above 3 for perceived end-to-end reach and perceived end-to-end reach. Therefore, it was confirmed that samples 1-3 achieved both a perceived end-to-end reach and a perceived end-to-end reach, meaning that both were achieved simultaneously. This is thought to be because samples 1-3 had less resistance when inserting the flavor-generating item, making it easier to perceive end-to-end reach. In addition, as shown in Figure 15, sample 2 felt a decrease in resistance after an increase in the local variation region, making it easier to perceive end-to-end reach. Furthermore, in samples 1-3, it felt as though the flavor-generating item caught once during insertion, and then reached the end of the chamber after being pushed again, making it easier to perceive end-to-end reach.

[0148] Furthermore, from the viewpoint of suppressing the detachment of flavor-generating articles, the lower limit of the insertion force is preferably 0.50 N or higher, more preferably 0.70 N or higher, and even more preferably 1.00 N or higher. Also, from the viewpoint of ease of insertion, the upper limit of the insertion force is preferably 3.00 N or lower, and more preferably 2.00 N or lower. Furthermore, from the viewpoint of making it easier to anticipate reaching the end, the lower limit of the first resistance ratio is preferably 1.0 or higher, and more preferably 1.05 or higher. Also, the upper limit of the first resistance ratio is preferably 2.0 or lower, and more preferably 1.8 or lower.

[0149] Furthermore, as shown in Table 2, since samples 2 and 3 have a second resistance ratio of 0.8 or higher, which is the ratio of the resistance value to the insertion force in the local variation region, it is possible to suppress the inability to predict when the chamber will reach its end, due to the significantly smaller resistance value in the local variation region compared to the insertion force.

[0150] In fact, as shown in Table 3, samples 2 and 3 both scored over 4 points in evaluations of end-to-end sensation and end-to-end prediction. Therefore, it was confirmed that samples 2 and 3 achieved both end-to-end sensation and end-to-end prediction, and that both were achieved simultaneously, particularly a high end-to-end prediction. Referring to Figures 14 to 16, it is thought that in samples 2 and 3, after the flavor-generating item gets stuck once during insertion, the resistance value is lower than in sample 1, making it easier to obtain an end-to-end prediction.

[0151] Furthermore, the upper limit of the second resistance ratio is preferably 1.0 or less. If a resistance value greater than the insertion force exists in the local variation region, it may cause discomfort to the user, and the user may mistake the local variation region for the end of the chamber. Also, if there is an excessively large local resistance value, the flavor-generating article may buckle in the local variation region. In addition, from the viewpoint of allowing the user to anticipate reaching the end through local resistance, the lower limit of the second resistance ratio is preferably 0.8 or more, and more preferably 0.9 or more.

[0152] Furthermore, as shown in Table 2, in Sample 3, since the distance from the end of the chamber to the local variation region is 5.0 mm or less, the user can maintain the sensation of passing through the local variation region until they reach the end of the chamber, making it even easier to foresee reaching the end of the chamber.

[0153] In fact, as shown in Table 3, Sample 3 received the highest ratings among Samples 1-3 for both the sense of reaching the end point and the sense of anticipating reaching the end point. Therefore, it was confirmed that Sample 3 achieved both a sense of reaching the end point and an anticipation of reaching the end point, demonstrating that both can be achieved simultaneously, and in particular, that it achieved a very high sense of anticipation of reaching the end point.

[0154] Furthermore, the upper limit of the distance from the end of the chamber to the local variation region is preferably 6.5 mm or less, and more preferably 6.0 mm or less. Also, from the viewpoint of preventing the end of the chamber from reaching the end of the chamber before the user gets the sensation of passing through the local variation region, the lower limit of the distance from the end of the chamber to the local variation region is preferably 2.0 mm or more, more preferably 3.0 mm or more, and even more preferably 3.5 mm or more.

[0155] On the other hand, in samples 4 and 5, due to the large insertion force, it was difficult to perceive when the tip of the flavor-generating article reached the end of the chamber, and it was also difficult to foresee that it would reach the end of the chamber. Furthermore, as mentioned above, in sample 6, it was possible to perceive when the tip of the flavor-generating article reached the end of the chamber, but it was difficult to foresee that the tip of the flavor-generating article would reach the end of the chamber.

[0156] Although 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, specification, and drawings. Furthermore, any shape or material not directly described in the specification and drawings is within the scope of the technical idea of ​​the present invention as long as it achieves the function and effect of the present invention.

[0157] For example, the flavor aspirator 100 of this embodiment has a so-called counterflow type airflow channel in which air flowing in from the opening 52 of the chamber 50 is supplied to the end face of the flavor generating article 110. However, it is not limited to this, and may also have a so-called bottom flow type airflow channel in which air is supplied into the chamber 50 from the bottom 56 of the chamber 50. Furthermore, the heating element 42 is not limited to a resistance heating type, but may also be an induction heating type. In that case, the heating element 42 can heat the chamber 50 by induction heating. In addition, the flavor generating article 110 may have a susceptor which is a heating element. In this case, the flavor aspirator 100 does not have a heating element inserted into the flavor generating article, and the susceptor which is a heating element is located inside the flavor generating article 110. In addition, although a structure has been described in which heating elements 42 are placed around the chamber 50 to raise the temperature of the flavor-generating article 110 inside the chamber 50, the method for raising the temperature of the flavor-generating article 110 inside the chamber 50 may also be to apply the heating elements 42 directly to the flavor-generating article 110, or to generate frictional heat through vibration between substances inside the flavor-generating article 110. [Explanation of Symbols]

[0158] 40...Heating part 50... Chamber 51A~51C... Boss 62... Contact area 66…Separation part 100...Flavor aspirator 110… Flavor-generating items 111... Filling section 114...Cylindrical member 115...Filter section

Claims

1. A smoking system, It comprises a flavor inhaler and a flavor generating article, The flavor suction device has an opening at one end and includes a receiving section that accommodates at least a portion of the flavor-generating article through the opening. When the flavor-generating article is inserted into the housing, and the resistance value when the tip of the flavor-generating article reaches the end of the housing is defined as the insertion force A, The following equation (1) 0.70N≦A≦2.00N…(1) Smoking system.

2. A smoking system according to claim 1, When the flavor-generating article is inserted into the housing, at least one local variation region is provided in which the resistance value fluctuates by a predetermined amount or more within a predetermined range. Smoking system.

3. A smoking system according to claim 2, When the ratio of the resistance value in the local variation region to the insertion force is defined as the second resistance force ratio C, The following equation (3) C ≥ 0.8 ... (3) Smoking system.

4. A smoking system according to claim 2 or claim 3, When the distance from the end position of the housing portion to the local fluctuation region is denoted as distance D, The following equation (4) D≦5.0mm…(4) Smoking system.

5. A smoking system according to any one of claims 1 to 4, The aforementioned flavor suction device does not have a heating element inserted into the flavor generating article. Smoking system.

6. A smoking system according to any one of claims 1 to 5, The aforementioned housing section is A contact portion that presses a portion of the contained flavor-generating article along the axial direction of the containment portion, Includes a separation portion that separates from the contained flavor-generating article, Smoking system.

7. A smoking system comprising a flavor inhaler and a flavor generating article, wherein a method for obtaining a sensation of end-to-end smoke, The flavor suction device has an opening at one end and includes a receiving section that accommodates at least a portion of the flavor-generating article through the opening. When the flavor-generating article is inserted into the housing, and the resistance value when the tip of the flavor-generating article reaches the end of the housing is defined as the insertion force A, The following equation (1) 0.70N≦A≦2.00N…(1) method.

8. A smoking system according to any one of claims 1 to 6, The aforementioned flavor-generating article is A filling section filled with a smoking material, A hollow cylindrical portion is provided continuously with the aforementioned filling portion, The cylindrical portion includes a filter portion that is provided continuously with the cylindrical portion, The storage section includes a gripping section for gripping the flavor-generating article stored in the storage section. The gripping portion is positioned so as to be able to contact at least two parts of the flavor-generating article when the flavor-generating article is inserted into the storage portion. Smoking system.

Images