Method for manufacturing flavor sticks, non-combustion heating type flavor inhalation products, and flavor rods.

Abstract

This flavor stick comprises a flavor rod that is inserted into a heating chamber of a flavor inhalation device and heated from the outer circumferential side by an external heater disposed in a side peripheral portion of the heating chamber. The flavor rod comprises an outer wrapping paper and a plurality of flavored molded bodies disposed inward of the outer wrapping paper and molded into a prescribed shape. Each of the plurality of flavored molded bodies is positioned and held on the inner surface of the outer wrapping paper.

Description

Technical Field

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

Background Art

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

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

[0006] The purpose of this disclosure is to provide a flavor stick that is drawn in using an external heating method flavor suction device, and which is equipped with a novel flavor rod having multiple flavor sources. [Means for solving the problem]

[0007] <Aspect 1> A flavor stick according to the present disclosure for solving the above problems is a flavor stick comprising a flavor rod that is inserted into a heating chamber of a flavor inhalation device and heated from the outer periphery by an external heater located on the side circumference of the heating chamber, wherein the flavor rod comprises an outer wrapping paper and a plurality of flavor molded bodies arranged inside the outer wrapping paper and molded into a predetermined shape, and each of the plurality of flavor molded bodies is positioned and held on the inner surface of the outer wrapping paper.

[0008] <Aspect 2> Here, the flavor molded body according to embodiment 1 may extend along the axial direction of the flavor rod.

[0009] <Aspect 3> Furthermore, in embodiment 1 or 2, each of the plurality of flavor molded bodies may be adhered to the inner surface of the outer wrapping paper.

[0010] <Aspect 4> Furthermore, in any of embodiments 1 to 3, the flavor rod may be positioned inside the outer wrapping paper, and a partitioning paper may be provided to define the cross-section of the flavor rod, with the plurality of flavor molded bodies being positioned in a flavor-containing region formed between the outer wrapping paper and the partitioning paper.

[0011] <Aspect 5> Furthermore, in embodiment 4, the partition paper partitions the cross-section of the flavor rod such that a plurality of flavor-containing regions, each partitioned from the other, are formed between the outer wrapping paper and the partition paper, and one or more flavor-molded bodies may be contained in each of the plurality of flavor-containing regions.

[0012] <Aspect 6> Furthermore, in embodiment 5, the partition paper may be partially adhered to the inner surface of the outer wrapping paper, thereby partitioning the multiple flavor-containing regions from one another.

[0013] <Aspect 7> In addition, in embodiment 5 or 6, the flavor-containing molded bodies may be individually contained in the flavor-containing region.

[0014] <Aspect 8> Furthermore, this disclosure can be specified as a non-combustible flavor inhalation product. That is, the non-combustible flavor inhalation product according to this disclosure comprises a flavor inhalation device having a flavor stick as described above, a heating chamber into which the flavor rod can be inserted, and an external heater disposed on the side circumference of the heating chamber.

[0015] <Pattern 9> Furthermore, this disclosure can be specified as a method for manufacturing a flavor rod. That is, the manufacturing method for manufacturing the flavor rod described above using a winding machine comprises a winding step of forming a long flavor rod by winding the outer paper raw material sheet into a cylindrical shape while conveying the outer paper raw material sheet along a conveying path of the winding machine with each of the long outer paper raw material sheets placed in parallel on the upper surface of the outer paper raw material sheet and positioning them on the upper surface of the outer paper raw material sheet; and a cutting step of cutting the long flavor rod to a predetermined length.

[0016] <Aspect 10> In the winding process of embodiment 9, each of the flavor molded material sheets may be adhered to the upper surface of the outer winding paper material sheet.

[0017] <Aspect 11> In the winding-up step of Aspect 9 or 10, a long partition paper raw material sheet may be arranged so as to cover the fragrance-formed body raw material sheet placed on the upper surface of the outer wrapping paper raw material sheet, and each of the fragrance-formed body raw material sheets may be positioned on the upper surface of the outer wrapping paper raw material sheet by partially adhering the partition paper raw material sheet to the upper surface of the outer wrapping paper raw material sheet.

[0018] Note that the means for solving the problems in the present disclosure can be adopted in combination as much as possible.

Advantages of the Invention

[0019] According to the present disclosure, it is possible to provide a fragrance stick that is attracted by using a fragrance suction device with an external heating method and includes a new fragrance rod having a plurality of fragrance sources.

Brief Description of the Drawings

[0020] [Figure 1] FIG. 1 is a schematic configuration diagram of a fragrance suction device for non-combustion heating of a fragrance stick according to Embodiment 1. [Figure 2] FIG. 2 is a diagram showing a schematic structure of a fragrance stick according to Embodiment 1. [Figure 3] FIG. 3 is a view taken along arrow A in FIG. 2. [Figure 4] FIG. 4 is a perspective view of a support portion according to Embodiment 1. [Figure 5] FIG. 5 is a diagram for explaining a manufacturing procedure of a fragrance rod according to Embodiment 1. [Figure 6] FIG. 6 is a diagram for explaining a manufacturing procedure of a fragrance rod according to Embodiment 1. [Figure 7] FIG. 7 is a diagram for explaining a folding method of a fragrance-formed body raw material. [Figure 8] FIG. 8 is a diagram exemplifying an application pattern of an adhesive applied to the upper surface of an outer wrapping paper raw material sheet by an adhesive application device according to Embodiment 1. [Figure 9]Figure 9 illustrates the state of the outer paper raw material sheet just before it is wound into a cylindrical shape during the winding process. [Figure 10] Figure 10 is a cross-sectional view of the flavor rod according to Embodiment 2. [Figure 11] Figure 11 is a diagram illustrating the manufacturing method of the flavor rod according to Embodiment 2. [Figure 12] Figure 12 is a diagram illustrating the manufacturing method of the flavor rod according to Embodiment 2. [Figure 13] Figure 13 illustrates the application pattern of adhesive glue applied to the upper surface of the outer wrapping paper raw material sheet by the adhesive application apparatus according to Embodiment 2. [Figure 14] Figure 14 is a cross-sectional view showing the state in which the partition paper raw material sheet is bonded to the outer wrapping paper raw material sheet. [Modes for carrying out the invention]

[0021] Embodiments of the flavor stick and non-combustible flavor inhalation product relating to this disclosure will be described with reference to the drawings. Note that the dimensions, materials, shapes, and relative arrangements of the components described in these embodiments are not intended to limit the technical scope of the invention to those unless otherwise specifically stated.

[0022] The flavor stick according to this disclosure is a flavor stick comprising a flavor rod that is inserted into a heating chamber of a flavor inhalation device and heated from the outer periphery by an external heater located on the side circumference of the heating chamber. The flavor rod of the flavor stick comprises an outer wrapping paper and a plurality of flavor molded bodies that are arranged inside the outer wrapping paper and molded into a predetermined shape. Each of the plurality of flavor molded bodies is positioned and held on the inner surface of the outer wrapping paper.

[0023] <Embodiment 1> Figure 1 is a schematic diagram of the flavor suction device 30 for non-combustion heating of a flavor stick according to Embodiment 1. Figure 2 is a schematic diagram of the flavor stick 1 according to Embodiment 1. The flavor suction device 30 is a suction device used when sucking the flavor stick 1, and the flavor stick 1 and the flavor suction device 30 constitute a non-combustion type flavor suction product.

[0024] The flavor suction device 30 has a heating chamber 31 capable of housing the flavor rod 2 of the flavor stick 1, and the flavor rod 2 can be inserted and removed from its insertion opening 31A. The heating chamber 31 is a roughly cylindrical cavity defined by a chamber side circumferential wall 31B that forms the side of the heating chamber 31 and a chamber bottom wall 31C that forms the bottom of the heating chamber 31. An electric external heater 32 is provided on the chamber side circumferential wall 31B (side circumferential portion) of the heating chamber 31 of the flavor suction device 30 for heating the flavor rod 2 from the outer circumference.

[0025] The flavor suction device 30 further includes a power supply unit 33, which is a power supply unit that supplies operating power to the external heater 32, and a control unit 34 that controls the power supply from the power supply unit 33 to the external heater 32. One end of the air passage 36 is connected to the bottom wall 31C of the chamber of the flavor suction device 30. The other end of the air passage 35 is connected to an air intake port 37 formed in the housing of the flavor suction device 30. The manner in which external air is introduced into the heating chamber 31 of the flavor suction device 30 is not limited to the above example. For example, instead of, or in combination with, a bottom-flow type air introduction means that introduces external air introduced from the insertion port 31A of the flavor suction device 30 to the bottom of the heating chamber 31 may be used. Specifically, for example, external air introduced from the insertion port 31A of the flavor suction device 30 may be supplied to the bottom side of the heating chamber 31 through the gap between the outer surface of the flavor stick 1 inserted into the heating chamber 31 and the chamber side peripheral wall 31B.

[0026] The external heater 32 is a heating element, such as a metal thin-film heater or a film heater, that generates heat using electricity supplied from the power supply unit 33. A metal thin-film heater is a flexible planar heating element that uses a metal thin film as its heating element. A film heater may have a structure in which a layer made of an electrical insulating material and a layer made of a heating track, which is an example of a heating element, are superimposed. However, the type of external heater 32 is not particularly limited as long as it can heat the flavor rod 2 inserted into the heating chamber 31 from the outer circumferential side. In one embodiment, the external heater 32 may be provided in a manner that allows it to face the outer circumferential surface of the flavor rod 2 inserted into the heating chamber 31 from the front end to the rear end.

[0027] The flavor stick 1 comprises a flavor rod 2 that is inserted into the heating chamber 31 of the flavor inhalation device 30 and heated by the external heater 32, and a mouthpiece portion 3 connected to the rear end of the flavor rod 2. In this embodiment, the flavor stick 1 has, for example, a cylindrical rod shape that extends in one direction, as shown in Figure 2. In this diagram, the symbol CL represents the central axis of the flavoring stick 1. Since the flavoring rod 2 and the mouthpiece 3 are coaxially arranged, the central axis CL can also be said to be the central axis of the flavoring rod 2 and the mouthpiece 3. Hereafter, the direction in which the central axis CL extends will also be referred to as the axial direction of the flavoring rod 2 and the mouthpiece 3.

[0028] The cylindrical rod-shaped flavor rod 2 and mouthpiece portion 3 are arranged coaxially and are integrally connected by being wound coaxially by the tip paper 8. Reference numeral 1a denotes the mouthpiece end 1a formed on the rear end side of the flavor stick 1, and reference numeral 1b denotes the front end of the flavor stick 1. The flavor stick 1 is inserted into the heating chamber 31 of the flavor inhalation device 30 from the front end 1b side.

[0029] Figure 3 is a view taken along arrow A in Figure 2, and is a front view of the flavor stick 1 (flavor rod 2) as seen from the front end 1b side.

[0030] The flavor rod 2 comprises an outer wrapping paper 21 and a plurality of flavor molded bodies 22 positioned inside the outer wrapping paper 21. Each of the flavor molded bodies 22 is positioned and held on the inner surface 21A of the outer wrapping paper 21.

[0031] The flavor molded body 22 is a molded body containing a flavor source and molded into a predetermined shape. The flavor molded body 22 shown in Figure 3 is formed by folding a sheet-shaped flavor source into a spiral shape, but the shape of the flavor molded body 22 is not particularly limited. In the example shown in Figure 3, three flavor molded bodies 22 are arranged inside the outer wrapping paper 21 of the flavor rod 2, but the number of flavor molded bodies 22 is not particularly limited as long as there are multiple bodies. Each flavor molded body 22 is bonded to the inner surface 21A of the outer wrapping paper 21 with adhesive glue BD for molded bodies, thereby positioning and holding it on the inner surface of the outer wrapping paper 21. The adhesive glue BD for molded bodies may extend from the front end 1b to the rear end of the flavor rod 2A. Furthermore, the spirally folded flavor molded body 22 extends along the direction of the central axis CL (axial direction) of the flavor rod 2. As a variation in the arrangement of the flavor molded bodies 22, the number of flavor molded bodies 22 may be switched between the front end and the rear end of the flavor rod 2.

[0032] The flavored molded body 22 may be composed of, for example, shredded tobacco as a flavor source. The material of the shredded tobacco is not particularly limited, and known materials such as laminas and backbone can be used. Alternatively, it may be made by crushing dried tobacco leaves to make tobacco powder, homogenizing this powder, and processing it into a sheet (hereinafter simply referred to as "homogeneous sheet"), which is then shredded. The method for manufacturing the homogenized sheet can be a known method such as papermaking, slurrying, or rolling. Of course, various types of tobacco can be used in the flavored molded body 22. For example, yellow varieties, Burley varieties, Oriental varieties, native varieties, other Nicotiana-tabacum varieties, Nicotiana-rustica varieties, and mixtures thereof can be used. The flavor sources exemplified above can be processed into a sheet form, for example, to form the flavored molded body 22. Of course, unshredded tobacco leaves may also be used as the material for forming the flavored molded body 22.

[0033] Furthermore, the flavored molded body 22 may contain a flavoring agent as a flavor source. The type of flavoring agent is not particularly limited. Fragrance ingredients include, for example, acetanisole, acetophenone, acetylpyrazine, 2-acetylthiazole, alfalfa extract, amyl alcohol, amyl butyrate, trans-anethole, star anise oil, apple juice, Peruvian balsam oil, beeswax absolute, benzaldehyde, benzoin resinoid, benzyl alcohol, benzyl benzoate, benzyl phenylacetate, benzyl propionate, 2,3-butanedione, 2-butanol, butyl butyrate, butyric acid, caramel, cardamom oil, carob absolute, β-carotene, carrot juice, L-carvone, β-caryophyllene, cassia bark oil, cedarwood oil, celery seed oil, chamomile oil, cinnamaldehyde, cinnamic acid, cinnamyl alcohol, cinnamyl cinnamate, citronella oil, DL-citronellol, and clary. Diextract, cocoa, coffee, cognac oil, coriander oil, cumin aldehyde, davana oil, δ-decalactone, γ-decalactone, decanoic acid, dill herb oil, 3,4-dimethyl-1,2-cyclopentanedione, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, 3,7-dimethyl-6-octenoic acid, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, ethyl 2-methylbutyrate, ethyl acetate, ethyl butyrate, ethyl hexanoate, ethyl isovalerate, ethyl lactate, ethyl laurate, ethyl levulinate, ethyl maltol, ethyl octanoate, ethyl oleate, ethyl palmitate, ethyl phenyl acetate, ethyl propionate, ethyl stearate, ethyl valerate, ethyl vanillin, ethyl vanillin glucoside, 2-ethyl-3,(5 or 6)-dimethylpyrazine, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, 2-ethyl-3-methylpyrazine, eucalyptol, fenugreek absolute, genus absolute, gentian root infusion, geraniol, geranyl acetate, grape juice, guaiacol, guava extract, γ-heptalactone, γ-hexalactone, hexanoic acid, cis-3-hexen-1-ol, hexyl acetate, hexyl alcohol, hexyl phenylacetate, honey, 4-hydroxy-3-pentenoic acid Chloride, 4-hydroxy-4-(3-hydroxy-1-butenyl)-3,5,5-trimethyl-2-cyclohexen-1-one, 4-(para-hydroxyphenyl)-2-butanone, sodium 4-hydroxyundecanoate, inmortel absolute, β-ionone, isoamyl acetate, isoamyl butyrate, isoamyl phenylacetate, isobutyl acetate, isobutyl phenylacetate, jasmine absolute, cola nut tincture, labdanum oil, lemon terpene oil, licorice extract, linalool, linalyl acetate, robe Dioscorea root oil, maltol, maple syrup, menthol, menthone, L-menthyl acetate, paramethoxybenzaldehyde, methyl-2-pyrrolyl ketone, methyl anthranilate, methyl phenylacetate, methyl salicylate, 4'-methylacetophenone, methylcyclopentenolone, 3-methylvaleric acid, mimosa absolute, honey, myristic acid, nerol, nerolidol, γ-nonalactone, nutmeg oil, δ-octaractone, octanal, octanoic acid, orange flower oil, orange oil, orris root oil, palmitic acid, ω-pentadyl Calactone, peppermint oil, petitgrain Paraguay oil, phenethyl alcohol, phenethyl phenylacetate, phenylacetic acid, piperonal, plum extract, propenyl guaetol, propyl acetate, 3-propyridenephthalide, prune juice, pyruvic acid, raisin extract, rose oil, rum, sage oil, sandalwood oil, spearmint oil, styrax absolute, marigold oil, tea distillate, α-terpineol, terpinyl acetate, 5,6,7,8-tetrahydroquinoxaline, 1,5,5,9-Tetramethyl-13-oxacyclo(8.3.0.0(4.9))tridecane, 2,3,5,6-tetramethylpyrazine, thyme oil, tomato extract, 2-tridecanone, triethyl citrate, 4-(2,6,6-trimethyl-1-cyclohexenyl)2-buten-4-one, 2,6,6-trimethyl-2-cyclohexen-1,4-dione, 4-(2,6,6-trimethyl-1 Examples include 3-cyclohexadienyl)2-buten-4-one, 2,3,5-trimethylpyrazine, γ-undecalactone, γ-valerolactone, vanilla extract, vanillin, veratrolaldehyde, violet leaf absolute, N-ethyl-p-menthane-3-carboamide (WS-3), and ethyl-2-(p-menthane-3-carboxamide)acetate (WS-5). These fragrances may be used individually or in combination of two or more.

[0034] Furthermore, the flavoring molded body 22 does not necessarily have to contain tobacco material. Examples of raw materials for such a flavoring molded body 22 include plant materials that do not contain tobacco components. That is, the flavoring molded body 22 may contain one or more selected from the leaf pulp, leaf veins, stems, roots, flowers, seeds, and fruit pulp of plants that do not contain tobacco components. Herb materials can be suitably used as flavoring sources, such as allspice, black pepper, Ezo white root, calamus root, catuaba, cayenne pepper, chaga, chervil, cinnamon, Korean ginseng, St. John's wort, green tea, black tea, black cohosh, cayenne, chamomile, clove, cocoa, honeybush, echinacea, feverfew, ginger, goldenseal, lavender, licorice, marjoram, milk thistle, and mint. Examples include (menthol), oolong tea, oregano, pennyroyal, peppermint, red clover, rooibos (red or green), rosehip, rosemary, sage, clary sage, savory, spearmint, gotu kola, thyme, turmeric, valerian, wintergreen, yellow dock, yerba mate, yerba santa, bacopa monnieri, ashwagandha, chili peppers, physalis, milk thistle, etc.

[0035] Of course, the flavoring molded body 22 may contain a mixture of tobacco material and the herbal material described above.

[0036] Furthermore, the flavor molded body 22 in this embodiment includes an aerosol generating substrate. The aerosol generating substrate is a substance that generates an aerosol when the volatile substances released when heated by the heater of the flavor inhalation device 30 are cooled. The aerosol generating substrate is, for example, a liquid. The type of aerosol generating substrate is not particularly limited, and various natural extracts and / or their constituent components can be selected depending on the application. Examples of aerosol generating substrates include glycerin, propylene glycol, triacetin, 1,3-butanediol, and mixtures thereof.

[0037] The flavored molded article 22 can be obtained by molding the raw materials exemplified above using known molding techniques. For example, the flavored molded article 22 may be any of the paper-formed sheets, cast sheets, or rolled sheets formed by the papermaking method, slurry method, rolling method, etc., described above.

[0038] Next, the mouthpiece section 3 will be described. The mouthpiece section 3 has a support section 4, a cooling section 5, and a filter section 6 from the front end. The support section 4, cooling section 5, and filter section 6 in the mouthpiece section 3 are arranged coaxially and are wound together by the winding paper 7. The flavor stick 1 is formed when the tip paper 8 is wound together with the flavor rod 2 and the mouthpiece section 3. For example, the tip paper 8 is wound together with the rear end of the flavor rod 2 and around the entire mouthpiece section 3. The flavor stick 1 may also be formed by winding together the flavor rod 2, support section 4, cooling section 5, and filter section 6 with the tip paper 8 without the winding paper 7. Of course, the configuration of the mouthpiece section 3 described above is just one example, and some of the components may be omitted (for example, the support section 4 may be omitted).

[0039] Figure 4 is a perspective view of the support portion 4 according to Embodiment 1. The support portion 4 is a segment located immediately behind the flavor rod 2 and positioned in contact with the rear end of the flavor rod 2. Reference numeral CL2 indicates the central axis of the support portion 4. The support portion 4 is a perforated columnar body in which a through hole is formed as an aerosol channel 41 in the center of a cross-section perpendicular to the central axis CL2. The support portion 4 is a member for preventing the flavor molded body 22 located inside the outer wrapping paper 21 from being pushed towards the mouthpiece portion 3, even when insertion resistance occurs due to friction between the chamber side peripheral wall 31B and the outer wrapping paper 21 when inserting the flavor rod 2 into the heating chamber 31. Reference numeral 42 indicates the support surface located on the front end side of the support portion 4. The support surface 42 is positioned on the outer peripheral side of the cross-section of the mouthpiece portion 3 and, for example, in contact with the rear end of each flavor molded body 22 on the flavor rod 2. Furthermore, a portion of each flavor molded body 22 is positioned to face the aerosol channel 41 of the support unit 4. This allows the aerosol generated by each flavor molded body 22 to be efficiently introduced into the aerosol channel 41 of the support unit 4 when the flavor stick 1 is inhaled.

[0040] The support portion 4 can be formed from various materials. For example, the support portion 4 may be a hollow cellulose acetate tube. In other words, the support portion 4 may be formed by creating a center hole through the center of the cross-section of a cylindrical cellulose acetate fiber bundle. However, the material of the support portion 4 is not particularly limited. The support portion 4 also functions as a spacer to separate the cooling portion 5 from the flavor rod 2.

[0041] The cooling section 5 is a segment located immediately downstream of the support section 4 and positioned in contact with the rear end of the support section 4. When the flavor stick 1 is inhaled, the volatile substances released from the flavor rod 2 (flavor molded body 22) flow downstream along the cooling section 5. The volatile substances released from the flavor rod 2 (flavor molded body 22) are cooled in the cooling section 5, which promotes the generation of aerosols. In the configuration shown in Figure 2, the cooling section 5 is formed by a hollow paper tube having a vent hole 5A through which external air can be introduced. However, the cooling section 5 does not necessarily have to have a vent hole 5A. Alternatively, a cooling-promoting material such as a polylactic acid sheet may be placed inside the paper tube forming the cooling section 5 to promote the cooling of the volatile substances released from the flavor rod 2 (flavor molded body 22) by the cooling-promoting material. The cooling section 5 may also have a heat-absorbing agent positioned so as not to obstruct the flow of volatile substances and aerosols. For example, the cooling section 5 may include a filter material in which numerous flow channels (through holes) are formed along the longitudinal direction (axial direction) of the mouthpiece section 3. Alternatively, the cooling section 5 may be a cellulose acetate tube in which hollow through passages are formed in the axial direction.

[0042] The filter section 6 is a segment located at the rear end of the mouthpiece section 3, i.e., on the side of the mouthpiece end 1a. The filter section 6 is located immediately after the cooling section 5 and may be positioned in contact with the rear end of the cooling section 5. The filter section 6 may include, for example, a filter material that captures predetermined components contained in the aerosol. The type of filter material forming the filter section 6 is not particularly limited. For example, the filter section 6 may comprise a filter material formed from cylindrical cellulose acetate fibers. Alternatively, the filter section 6 may be a center-hole filter in which a center hole is formed along the axial direction of the cylindrical cellulose acetate fibers. Furthermore, the filter section 6 may be a paper filter filled with cellulose fibers, or a paper tube without filter material. The filter section 6 may also be formed by selectively combining a solid filter material with filter material, a center-hole filter, a paper filter, or a paper tube without filter material.

[0043] The flavor stick 1, equipped with the flavor rod 2 configured as described above, is drawn in using the flavor suction device 30 shown in Figure 1. When inserting the flavor rod 2 of the flavor stick 1 into the heating chamber 31, the flavor rod 2 is inserted into the heating chamber 31 from the front end 1b side.

[0044] The external heater 32 is operated by supplying operating power from the power supply unit 33 to the external heater 32 based on a command signal from the control unit 34 of the flavor inhalation device 30. For example, the control unit 34 may activate the external heater 32 as a trigger when it receives a start operation such as an operation switch located on the housing of the flavor inhalation device 30. Alternatively, the flavor inhalation device 30 may be equipped with a sensor that detects when a flavor stick 1 (flavor rod 2) is inserted into the heating chamber 31. In this case, the control unit 34 may activate the external heater 32 as a trigger when it detects that the flavor stick 1 (flavor rod 2) has been inserted into the heating chamber 31. The control unit 34 may also be equipped with a temperature sensor that detects the temperature inside the heating chamber 31 or the temperature of the flavor rod 2, and may adjust the amount of current supplied from the power supply unit 33 to the external heater 32 based on the temperature detected by the temperature sensor.

[0045] When the external heater 32 in the flavor inhalation device 30 is activated, each flavor molded body 22 of the flavor rod 2 is heated, causing an aerosol containing flavor components (e.g., tobacco components) to be released. The aerosol containing flavor components generated in the flavor rod 2 then passes sequentially through the mouthpiece 3, support 4 (aerosol flow path 41), cooling 5, and filter 6, and is finally inhaled by the user through the mouthpiece end 1a.

[0046] The flavor stick 1 according to this embodiment employs a novel configuration that sets it apart from conventional designs, in which multiple flavor molded bodies 22 are positioned and held on the inner surface 21A of the outer wrapping paper 21 of the flavor rod 2. In other words, the flavor molded bodies 22 provided on the flavor rod 2 in this embodiment are molded bodies formed into a predetermined shape, and differ from the conventional rod configuration in which typical powdered, granular, or chopped flavor sources are filled inside the wrapping paper. As a result, the flavor source does not crumble and fall from the front end of the flavor rod, as in the conventional configuration.

[0047] Furthermore, in this embodiment, the flavor molded body 22 extends along the axial direction of the flavor rod 2. Therefore, the aerosol containing flavor components released from the flavor molded body 22 by the heater heating of the flavor suction device 30 can easily flow smoothly along the axial direction of the flavor rod 2.

[0048] Furthermore, in this embodiment, since each of the multiple flavor molded bodies 22 is bonded to the inner surface 21A of the outer wrapping paper 21, it is possible to more firmly position and hold each flavor molded body 22 with respect to the inner surface 21A of the outer wrapping paper 21.

[0049] In the flavor rod 2 according to this embodiment, the type of flavor source may be different between at least one of the multiple flavor molded bodies 22 and the other flavor molded bodies 22. Doing so increases the degree of freedom in flavor design for the flavor rod 2 and makes it easier to achieve a rich flavor. If the types of flavor sources differ among the flavor molded bodies 22 in the flavor rod 2 as described above, the amount of flavor source blended may be changed according to the type. However, the above embodiment is just an example, and the flavor sources of each flavor molded body 22 included in the flavor rod 2 may be the same type. In addition, the flavor suction device 30 in this embodiment may be equipped with multiple external heaters 32 for individually heating the multiple flavor molded bodies 22 included in the flavor rod 2. For example, the flavor suction device 30 may be equipped with a number of external heaters 32 corresponding to the number of flavor molded bodies 22 included in the flavor rod 2, and the multiple flavor molded bodies 22 may be heated individually at any arbitrary timing. In another embodiment, a single external heater 32 may have multiple heating regions, each independently controlled for heat generation, and each flavor molded body 22 may be individually heated by each heating region at an arbitrary and independent timing.

[0050] Furthermore, in order to efficiently transfer heat from the external heater 32 to the internal flavor molding 22, it is preferable to use a material with high heat transfer performance for the outer wrapping paper 21 of the flavor rod 2. For this reason, it is preferable to use a material with a low basis weight and high density for the outer wrapping paper 21. For example, the basis weight of the outer wrapping paper 21 should be 10 gsm or more and 40 gsm or less, and the density of the outer wrapping paper 21 should be 1 g / cm³. 3 More than 1.5g / cm 3 The following embodiments are preferred. Furthermore, the outer wrapping paper 21 may be coated with a coating agent such as pectin or sodium alginate to improve its heat transfer performance. Alternatively, the outer wrapping paper 21 may be made of a material with excellent heat transfer performance, such as aluminum-laminated paper. However, the specifications of the outer wrapping paper 21 described above are merely examples and are not limited thereto.

[0051] Furthermore, from the viewpoint of suppressing tearing of the outer wrapping paper 21 when inserting and removing the rod into the heating chamber 31, it is preferable that the static friction coefficient between the external heater 32 and the outer wrapping paper 21 be adjusted to be 0.45 or more and 0.75 or less, and the dynamic friction coefficient to be 0.4 or more and 0.7 or less. Also, from the viewpoint of suppressing tearing of the outer wrapping paper 21 when inserting and removing the rod into the heating chamber 31, it is preferable that the tensile strength of the outer wrapping paper 21 be 10 to 20 N / 15 mm and the wet tensile strength of the outer wrapping paper 21 be 5 to 20 N / 15 mm. The method for measuring the tensile strength of the outer wrapping paper 21 conforms to JIS P 8113, for example. The method for measuring the wet tensile strength of the outer wrapping paper 21 is measured based on the wet tensile strength test described in Japanese Patent Application Publication No. 2019-187451, for example.

[0052] Next, a manufacturing method for producing the flavor rod 2 according to this embodiment using a winding machine will be described. As an example, the manufacturing method for the flavor rod 2 includes a winding step and a cutting step. The winding step is a step in which a long flavor molded body is placed in parallel on the upper surface of a long outer wrapping paper, and each of the long flavor molded bodies is positioned on the upper surface of the long outer wrapping paper, and these are conveyed along the conveying path of the winding machine while the long outer wrapping paper is wound into a cylindrical shape to form a long flavor rod. The cutting step is a step in which the long flavor rod is cut to a predetermined length.

[0053] Figures 5 and 6 illustrate the manufacturing method of the flavor rod 2 according to Embodiment 1. In Figures 5 and 6, the various raw materials for the flavor rod 2 are transported along the transport direction indicated by the arrows. The various raw materials for the flavor rod 2 are transported along a transport path on a conveyor such as the ganche belt of a hoisting machine. Figure 5 is a schematic top view illustrating the process of manufacturing the flavor rod 2. Figure 6 is a schematic side view illustrating the process of manufacturing the flavor rod 2.

[0054] In the winding process, multiple long flavor molding material sheets R22 are joined to a long outer winding paper raw material sheet R21 being transported on a conveyor, and each flavor molding material sheet R22 is placed in parallel on the upper surface R211 of the outer winding paper raw material sheet R21. The outer winding paper raw material sheet R21 is a long, strip-shaped paper sheet for forming the outer winding paper 21. The flavor molding material sheet R22 is a long, strip-shaped raw material sheet for forming the flavor molding material 22, and is folded (rolled up) in a spiral shape in the same manner as the flavor molding material 22 described in Figure 3.

[0055] Figure 5 shows an example in which three flavor molding material sheets R22 are supplied onto the upper surface R211 of the outer wrapping paper material sheet R21. In Figure 5, the three flavor molding material sheets R22 are distinguished and labeled with symbols R22-1 to R22-3. However, if it is not necessary to distinguish between the flavor molding material sheets R22-1 to R22-3, they may simply be abbreviated as "flavor molding material sheet R22".

[0056] In this embodiment, multiple flavor molding material sheets R22 are placed in parallel at intervals in the width direction of the outer winding paper material sheet R21, and each flavor molding material sheet R22 is adhered to the upper surface R211 of the outer winding paper material sheet R21. The adhesive used to adhere each flavor molding material sheet R22 to the upper surface R211 of the outer winding paper material sheet R21 is applied to the upper surface R211 by the adhesive application device 70 shown in Figure 6. Reference numeral B1 in Figure 6 indicates a rotatable bobbin on which the outer winding paper material sheet R21 is wound. The outer winding paper material sheet R21 is sequentially unwound from bobbin B1. The width direction of the various sheet materials that serve as raw materials for the flavor rod 2 refers to the direction perpendicular to its length direction.

[0057] Furthermore, the method for folding each flavor molding material sheet R22 supplied onto the outer wrapping paper raw material sheet R21 is not particularly limited, but an example will be explained with reference to Figure 7. In the example shown in Figure 7, the sheet material R22' fed from a rotatable bobbin B2 is transported by a conveyor or the like, and sequentially folded (rolled up) by a guide (not shown) to form a spirally folded flavor molding material sheet R22. P1 to P3 in the figure are examples of the folding positions of the sheet material R22'. In the example shown in Figure 7, the sheet material R22' is folded in three stages at folding positions P1 to P3, but this folding method is just one example. The left edge of Figure 7 schematically shows the cross-sectional shape of the flavor molding material sheet R22 in a spirally folded state.

[0058] The symbol S1 in Figure 6 is a merging section where multiple flavor molding material sheets R22 are supplied so as to merge onto the outer wrapping paper material sheet R21 being transported along the transport path. As shown in Figure 6, an adhesive application device 70 is positioned between the bobbin B1 and the merging section S1 to apply adhesive to the upper surface R211 of the outer wrapping paper material sheet R21. The adhesive application device 70 continuously applies adhesive to the upper surface R211 of the outer wrapping paper material sheet R21, which has been unwound from the bobbin B1, in a rail-like (straight line) manner along the longitudinal direction of the upper surface R211. Figure 8 is a diagram illustrating the application pattern of adhesive applied to the upper surface R211 of the outer wrapping paper material sheet R21 by the adhesive application device 70 according to Embodiment 1. Figure 8 shows a cross-section of the outer wrapping paper material sheet R21 to which adhesive has been applied by the adhesive application device 70. The cross-section referred to here is a cross-section perpendicular to the longitudinal direction of the sheet.

[0059] The labels BD1 to BD3 shown in Figure 8 are adhesive glues for molded bodies used to bond each flavor molded body raw material sheet R22 to the upper surface R211 of the outer wrapping paper raw material sheet R21. The label BD0 is an adhesive glue for wrapping, used to bond the first end E1 in the width direction of the outer wrapping paper raw material sheet R21 to the second end E2 on the other end when the outer wrapping paper raw material sheet R21 is wound into a cylindrical shape. In the example shown in Figure 8, the adhesive glue for wrapping BD0 and the adhesive glues for molded bodies BD1 to BD3 are arranged at intervals from the first end E1 side. Note that the adhesive glue for wrapping BD0 is placed near the first end E1. Also, when there is no need to distinguish between the adhesive glues for molded bodies BD1 to BD3, they may simply be called adhesive glues for molded bodies BD.

[0060] The adhesive application device 70 may have nozzles for individually dispensing the adhesive BD0 for wrapping and the adhesive BD1 to BD3 for molded products onto the upper surface R211 of the outer wrapping paper raw material sheet R21. The adhesive BD1 to BD3 for molded products are applied at intervals in the width direction of the outer wrapping paper raw material sheet R21 so that each flavor molded product raw material sheet R22-1 to R22-3 (R22) is positioned at the planned confluence point where it will merge with the outer wrapping paper raw material sheet R21 at the confluence section S1.

[0061] At the confluence section S1, each flavor molded material sheet R22-1 to R22-3 (R22) that merges with the outer wrapping paper raw material sheet R21 is placed on the molded material adhesive BD1 to BD3 and adhered to the upper surface R211 of the outer wrapping paper raw material sheet R21. With each flavor molded material sheet R22 positioned on the upper surface R211 of the outer wrapping paper raw material sheet R21 as described above, they are transported together toward the molding section S2 (see Figure 6) downstream in the transport direction.

[0062] In the winding process, each flavor molding material sheet R22 is conveyed along the transport path along the outer winding paper material sheet R21 to which the upper surface R211 is bonded, and these are wound into a cylindrical shape in the molding section S2 to form a long flavor rod R2.

[0063] In the molding section S2, the outer wrapping paper raw material sheet R21 is wound into a cylindrical shape. Figure 9 is a diagram illustrating the state immediately before the outer wrapping paper raw material sheet R21 is wound into a cylindrical shape during the winding process. Figure 9 shows cross-sections of the outer wrapping paper raw material sheet R21 and each flavor molded product raw material sheet R22. In the molding section S2, the outer wrapping paper raw material sheet R21 is wound in the direction of arrow B in Figure 9. Specifically, the molding section S2 is provided with guide members (not shown), and each flavor molded product raw material sheet R22 is positioned on the upper surface R211 of the outer wrapping paper raw material sheet R21, which is then passed through the guide members installed in the molding section S2, thereby winding the outer wrapping paper raw material sheet R21 into a cylindrical shape so that each flavor molded product raw material sheet R22 is positioned on the inner surface of the cylinder. During the process of winding the outer wrapping paper raw material sheet R21 into a cylindrical shape, the first end E1 of the outer wrapping paper raw material sheet R21, to which the adhesive BD0 for wrapping is applied, is overlapped with the second end E2, thereby bonding the widthwise ends of the outer wrapping paper raw material sheet R21 together, resulting in a long flavor rod R2 having a cylindrical cross-section. The upper surface R211 of the outer wrapping paper raw material sheet R21 ultimately constitutes the inner surface 21A of the outer wrapping paper 21 in the flavor rod 2.

[0064] The long flavor rod R2 formed as described above is cut to a predetermined length by a cutting knife (not shown) installed in the cutting section S3 (cutting process). As a result, the flavor rod 2 described in Figures 2 and 3 is obtained. The flavor rod 2 obtained in this way is then wound together with a separately prepared mouthpiece section 3 and tip paper 8 to obtain the flavor stick 1 shown in Figure 2.

[0065] <Embodiment 2> Next, we will describe the flavor rod 2A according to Embodiment 2. The following description will focus on the differences between the flavor rod 2A and the flavor rod 2 described in Embodiment 1. Components identical to each other will be given the same reference numerals, and detailed explanations will be omitted.

[0066] Figure 10 is a cross-sectional view of a flavor rod 2A according to Embodiment 2. The flavor rod 2A further comprises a partition paper 24 positioned inside the outer wrapping paper 21. The partition paper 24 is a member for partitioning a flavor accommodating region R1A in the cross-section of the flavor rod 2, which is a region for accommodating a plurality of flavor molded bodies 22. As shown in Figure 9, in the cross-section of the flavor rod 2, the flavor accommodating region R1A is formed between the outer wrapping paper 21 and the partition paper 24.

[0067] The partition paper 24 of the flavor rod 2A divides the cross-section of the flavor rod 2A such that a plurality of flavor-containing regions R1A are formed between the outer wrapping paper 21 and the partition paper 24, and one or more flavor-molded bodies 22 are contained in each of the plurality of flavor-containing regions R1A.

[0068] In the example shown in Figure 10, the partition paper 24 divides the cross-section of the flavor rod 2A into three flavor-containing regions R1A. Each flavor-containing region R1A, partitioned by the partition paper 24, is located on the outer periphery of the cross-section of the flavor rod 2A, and the three flavor-containing regions R1A are arranged circumferentially inside the outer wrapping paper 21. Each flavor-containing region R1A individually contains a single flavor-containing molded body 22.

[0069] The symbol BD' shown in Figure 10 is the adhesive glue for the partition paper that adheres the partition paper 24 to the inner surface 21A of the outer wrapping paper 21. The adhesive glue BD' for the partition paper may extend from the front end 1b to the rear end of the flavor rod 2A. In this embodiment, the partition paper 24 is partially adhered to the inner surface 21A of the outer wrapping paper 21, thereby partitioning multiple (three) flavor storage regions R1A from one another. In the example shown in Figure 10, the partition paper 24 is adhered to the inner surface 21A of the outer wrapping paper 21 at three points in the cross-section of the flavor rod 2A, and the partition paper 24 sandwiches the flavor molded bodies 22 housed in each flavor storage region R1A between itself and the inner surface 21A of the outer wrapping paper 21. This ensures that the flavor molded bodies 22 housed in each flavor storage region R1A are positioned and held on the inner surface 21A of the outer wrapping paper 21. However, in the case of the flavor rod 2A, similar to the flavor rod 2 in Embodiment 1, each flavor molded body 22 may be directly glued to the inner surface 21A of the outer wrapping paper 21 using adhesive glue BD for molded bodies (see Figure 3).

[0070] In this embodiment of the flavor rod 2A, the flavor molded bodies 22 are housed in a flavor containment region R1A formed between the outer wrapping paper 21 and the partition paper 24. Therefore, when the flavor inhalation device 30 is activated, the aerosol containing flavor components released from each flavor molded body 22 can be smoothly guided to the mouthpiece portion 3 by flowing through the flavor containment region R1A partitioned by the outer wrapping paper 21 and the partition paper 24.

[0071] In particular, in this embodiment, each flavor-containing region R1A houses a separate flavor-containing molded body 22. This allows the aerosols containing flavor components released from each flavor-containing molded body 22 to be supplied to the mouthpiece 3 through each flavor-containing region R1A without mixing. In this case, if the types of flavor sources in each flavor-containing molded body 22 are different, it can be expected that the flavors of the flavor components released from each flavor-containing molded body 22 with different flavor sources will be made even more pronounced. Furthermore, as described above, the number of flavor-containing molded bodies 22 housed in one flavor-containing region R1A of the flavor rod 2A is not particularly limited. When multiple flavor-containing molded bodies 22 are housed in one flavor-containing region R1A, the flavor sources of the flavor-containing molded bodies 22 housed in one flavor-containing region R1A may be set to the same type.

[0072] Furthermore, in this embodiment, the partition paper 24 is partially adhered to the inner surface 21A of the outer wrapping paper 21, thereby partitioning the multiple flavor storage regions R1A from one another. In this way, the flavor molded bodies 22, which are to be stored in each flavor storage region R1A, can be positioned and held on the inner surface 21A of the outer wrapping paper 21 while being sandwiched between the inner surface 21A of the outer wrapping paper 21 and the partition paper 24.

[0073] Furthermore, it is preferable to use a material with high heat transfer performance for the partition paper 24 of the flavor rod 2A in order to efficiently transfer heat from the external heater 32 to the flavor molded body 22 housed in the flavor storage area R1A. For this reason, it is preferable to use a material with low basis weight and high density for the partition paper 24. For example, the basis weight of the partition paper 24 should be 10 gsm or more and 40 gsm or less, and the density of the partition paper 24 should be 1 g / cm³. 3 More than 1.5g / cm 3 The following embodiments are preferred. In addition, the partition paper 24 may be coated with a coating agent such as pectin or sodium alginate to improve its heat transfer performance. Alternatively, the partition paper 24 may be made of a material with excellent heat transfer performance, such as aluminum-laminated paper.

[0074] Next, a manufacturing method for producing the flavor rod 2A according to this embodiment using a winding machine will be described. The manufacturing method for the flavor rod 2A includes a winding step and a cutting step, similar to Embodiment 1. Figures 11 and 12 illustrate the manufacturing method for the flavor rod 2A according to Embodiment 2 and correspond to Figures 5 and 6. Here, the differences from the manufacturing method for the flavor rod 2 according to Embodiment 1 will be explained in detail.

[0075] As described above, the flavor rod 2A is equipped with partition paper 24. Therefore, in the manufacturing method of the flavor rod 2A, after merging multiple long flavor molded body raw material sheets R22 with the outer winding paper raw material sheet R21, a long partition paper raw material sheet R24 is supplied to the transport path from above the flavor molded body raw material sheets R22 and merged at the second merging section S4. The partition paper raw material sheet R24 is a long, strip-shaped paper sheet for forming the partition paper 24. The symbol B3 shown in Figure 12 is a bobbin on which the partition paper raw material sheet R24 is wound. The bobbin B3 is rotatable and can sequentially unwind the partition paper raw material sheets R24. As shown in Figure 12, the second merging section S4 is located between the merging section S1 and the molding section S2.

[0076] The adhesive application device 70 applies the adhesive BD0 for wrapping and the adhesive BD' for partitioned paper described above to the upper surface R211 of the outer wrapping paper raw material sheet R21 that has been unwound from the bobbin B1, in a rail-like (straight line) manner along the longitudinal direction of the upper surface R211. Figure 13 is a diagram illustrating the application pattern of the adhesive applied to the upper surface R211 of the outer wrapping paper raw material sheet R21 by the adhesive application device 70 according to Embodiment 2.

[0077] In the example shown in Figure 13, the wrapping adhesive BD0 and the partitioning paper adhesives BD'1 to BD'3 are arranged at intervals from the first end E1 side of the outer wrapping paper raw material sheet R21. The wrapping adhesive BD0 is arranged near the first end E1, similar to the configuration shown in Figure 8. Also in Figure 13, the flavor molding raw material sheets R22-1 to R22-3 (R22) placed on the outer wrapping paper raw material sheet R21 at the confluence S1 are shown by dashed lines. As shown in Figure 13, the flavor molding raw material sheets R22-1 to R22-3 (R22) are arranged between the adhesives BD0 and BD' applied to the upper surface R211 of the outer wrapping paper raw material sheet R21 by the adhesive application device 70.

[0078] As described above, the long partition paper raw material sheet R24 unwound from bobbin B3 is supplied onto the outer wrapping paper raw material sheet R21 and the flavor molded body raw material sheet R22 at the second merging section S4. As shown in Figure 11, the width dimension of the partition paper raw material sheet R24 is slightly smaller than the width dimension of the outer wrapping paper raw material sheet R21, so that the partition paper raw material sheet R24 is supplied so that the entire adhesive glue BD0 for wrapping is not covered by the partition paper raw material sheet R24. When the partition paper raw material sheet R24 is supplied onto the outer wrapping paper raw material sheet R21 and the flavor molded body raw material sheet R22, one end of the partition paper raw material sheet R24 in the width direction partially covers only the inner portion of the adhesive glue BD0 in the width direction.

[0079] At the second junction S4, a guide member (not shown) is positioned to press the partition paper raw material sheet R24 from above toward the adhesive BD0,BD' applied to the outer wrapping paper raw material sheet R21. The partition paper raw material sheet R24 is adhered to the outer wrapping paper raw material sheet R21 by being pressed by the guide member. Figure 14 is a cross-sectional view showing the state in which the partition paper raw material sheet R24 is adhered to the outer wrapping paper raw material sheet R21. As shown in Figure 14, the partition paper raw material sheet R24 is partially adhered to the upper surface R211 of the outer wrapping paper raw material sheet R21 (ultimately the inner surface 21A of the outer wrapping paper 21) by the adhesive BD0,BD'.

[0080] The symbols R241 to R243 shown in Figure 14 are holding parts that position and hold each flavor molding material sheet R22-1 to R22-3 (R22) on the upper surface R211 of the outer wrapping paper material sheet R21 (ultimately on the inner surface 21A of the outer wrapping paper 21). In Figure 14, the holding parts R241 to R243 of the partitioned paper material sheet R24 are formed by non-adhesive regions of the partitioned paper material sheet R24 that are not adhered to each adhesive glue BD0, BD'. In Figure 14, although a gap is formed between the holding parts R241 to R243 and each flavor molding material sheet R22-1 to R22-3 (R22) in the drawing, the holding parts R241 to R243 are in close contact with each flavor molding material sheet R22-1 to R22-3 (R22) in at least a portion of the area, and can position and hold each flavor molding material sheet R22-1 to R22-3 (R22) while pressing them against the upper surface R211 of the outer wrapping paper material sheet R21 (ultimately the inner surface 21A of the outer wrapping paper 21).

[0081] Then, in the molding section S2, the outer wrapping paper raw material sheet R21 is wound up using a guide member (not shown) in the direction of arrow C in Figure 14. During this process, as the outer wrapping paper raw material sheet R21 is wound into a cylindrical shape, the first end E1 of the outer wrapping paper raw material sheet R21, to which the adhesive BD0 for wrapping is applied, is overlapped from above the second end E2, thereby bonding the widthwise ends of the outer wrapping paper raw material sheet R21 together, resulting in a long flavor rod R2 having a cylindrical cross-section. Subsequently, in the cutting section S3, the long flavor rod R2 is cut to a predetermined length (cutting step). As a result, the flavor rod 2A described in Figure 10 is obtained.

[0082] Although embodiments of the present invention have been described above, the methods for manufacturing the flavor stick, non-combustible flavor inhalation product, and flavor rod according to the present invention are not limited to these. Furthermore, each of the embodiments and modifications disclosed above can be combined with any other embodiments disclosed herein. [Explanation of symbols]

[0083] 1. Flavoring stick 2. Flavoring Rod 3. Mouthpiece section 21. Outer wrapping paper 22...flavor molded body 24...partition paper

Claims

1. A flavor stick comprising a flavor rod inserted into a heating chamber of a flavor inhalation device and heated from the outer periphery by an external heater located on the side circumference of the heating chamber, The aforementioned flavoring rod is Outer wrapping paper and A plurality of flavor molded bodies, which are arranged inside the outer wrapping paper and molded into a predetermined shape, Equipped with, Each of the plurality of flavor molded bodies is positioned and held on the inner surface of the outer wrapping paper, The flavor molded body extends along the axial direction of the flavor rod. Flavoring sticks.

2. A flavor stick comprising a flavor rod inserted into a heating chamber of a flavor inhalation device and heated from the outer periphery by an external heater located on the side circumference of the heating chamber, The aforementioned flavoring rod is Outer wrapping paper and A plurality of flavor molded bodies, which are arranged inside the outer wrapping paper and molded into a predetermined shape, Equipped with, Each of the plurality of flavor molded bodies is positioned and held on the inner surface of the outer wrapping paper, The flavor rod is positioned inside the outer wrapping paper, and further comprises partition paper that demarcates the cross-section of the flavor rod. The plurality of flavor molded bodies are arranged in the flavor-containing region formed between the outer wrapping paper and the partition paper. Flavoring sticks.

3. The flavor stick according to claim 1 or 2, wherein each of the plurality of flavor molded bodies is adhered to the inner surface of the outer wrapping paper.

4. The partition paper divides the cross-section of the flavor rod such that a plurality of flavor-containing regions, each partitioned from the other, are formed between the outer wrapping paper and the partition paper. One or more of the flavor molded bodies are contained in each of the plurality of flavor containing regions. The flavor stick according to claim 2.

5. The flavor stick according to claim 4, wherein the partition paper is partially adhered to the inner surface of the outer wrapping paper, thereby partitioning the plurality of flavor-containing regions from one another.

6. The flavor stick according to claim 4, wherein the flavor molded bodies are individually housed in the flavor housing region.

7. A flavor stick according to claim 1 or 2, A flavor suction device having a heating chamber into which the flavor rod can be inserted, and an external heater disposed on the side circumference of the heating chamber, Equipped with, Non-combustion type flavor inhalation product.

8. A method for manufacturing a flavor rod of a flavor stick using a winding machine, the flavor rod being inserted into a heating chamber of a flavor inhalation device and heated from the outer periphery by an external heater located on the side circumference of the heating chamber, The aforementioned flavoring rod is Outer wrapping paper and A plurality of flavor molded bodies, which are arranged inside the outer wrapping paper and molded into a predetermined shape, Equipped with, Each of the plurality of flavor molded bodies is positioned and held on the inner surface of the outer wrapping paper, The method for manufacturing the aforementioned flavor rod is as follows: A winding process in which multiple long flavor molding material sheets are placed in parallel on the upper surface of a long outer wrapping paper material sheet, and each of the flavor molding material sheets is positioned on the upper surface of the outer wrapping paper material sheet, and these are conveyed along the conveying path of a winding machine while the outer wrapping paper material sheet is wound into a cylindrical shape to form a long flavor rod, A cutting step of cutting the long flavor rod to a predetermined length, A method for manufacturing a flavor rod, comprising the components described above.

9. The method for manufacturing a flavor rod according to claim 8, wherein, in the winding step, each of the flavor molded material sheets is bonded to the upper surface of the outer winding paper material sheet.

10. The method for manufacturing a flavor rod according to claim 8 or 9, wherein in the winding step, a long partitioned paper raw material sheet is placed so as to cover the flavor molded body raw material sheet placed on the upper surface of the outer winding paper raw material sheet, and the partitioned paper raw material sheet is partially adhered to the upper surface of the outer winding paper raw material sheet, thereby positioning each of the flavor molded body raw material sheets on the upper surface of the outer winding paper raw material sheet.

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