Flavor stick, non-combustion heating type flavor suction product, and method for manufacturing flavor rod

Abstract

This flavor stick, comprising a flavor rod inserted into a heating chamber of a flavor suction device and heated by an internal heater of the flavor suction device, wherein the flavor rod includes an outer wrapper, and a plurality of flavor moldings arranged inside the outer wrapper and molded in a predetermined shape, each of the plurality of flavor moldings being positioned and held on an inner surface of the outer wrapper, and a heater insertion hole through which the internal heater is inserted from the front end side of the flavor rod is formed along the axial direction in the center of the cross section of the flavor rod.

Description

Flavor stick, non-combustion heating flavor inhalation product, and method for manufacturing flavor rod

[0001] The present disclosure relates to methods of manufacturing flavor sticks, non-combustion heat-type flavor inhalation products, and flavor rods.

[0002] Conventionally, flavor sticks used in non-combustion flavor inhalers for inhaling flavors derived from a flavor source without combustion have been known. One type of flavor stick is known, which includes a flavor rod formed by filling a cigarette paper with a filler material containing a flavor source (e.g., tobacco material) and an aerosol-generating base material (e.g., glycerin, propylene glycol), and a mouthpiece portion disposed after the flavor rod (see, for example, Patent Document 1).

[0003] This type of flavor stick is used with a flavor inhalation device when inhaling. Typically, the flavor rod of the flavor stick is inserted into the heating chamber of the flavor inhalation device, and the flavor source of the flavor rod is heated by a heater of the non-combustion flavor inhaler without combustion. Such non-combustion heating causes the flavor source to release an aerosol containing a flavor component, which is then inhaled by the user through the subsequent mouthpiece.

[0004] Furthermore, as a heating method for a flavor inhalation device, an internal heating method is known in which an internal heater is inserted from the front end side of the flavor rod when the flavor rod is inserted into the heating chamber, and the internal heater heats the flavor source from the inside. Internal heaters used in the internal heating method have been put to practical use in various shapes, such as rod-shaped and blade-shaped.

[0005] Publication of Special Publication No. 2015-503335 Publication of Japanese Unexamined Patent Publication No. 7-184625 Publication of Patent No. 5220762

[0006] An object of the present disclosure is to provide a flavor stick that is inhaled using an internally heated flavor inhalation device, the flavor stick including a novel flavor rod having multiple flavor sources.

[0007] <Aspect 1> The flavor stick according to the present disclosure for solving the above-mentioned problems is a flavor stick including a flavor rod that is inserted into a heating chamber of a flavor inhalation device and heated by an internal heater of the flavor inhalation device, the flavor rod including an outer wrapping paper and a plurality of flavor molded bodies that are disposed inside the outer wrapping paper and molded into a predetermined shape, each of the plurality of flavor molded bodies being positioned and held on the inner surface of the outer wrapping paper, and a heater insertion hole for inserting the internal heater from the front end side of the flavor rod is formed along the axial direction in the center of the cross section of the flavor rod.

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

[0009] <Aspect 3> In Aspect 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> In addition, in any of Aspects 1 to 3, the flavor rod may further include a partition paper that is arranged inside the outer wrapping paper and that partitions the cross section of the flavor rod into a flavor storage area for storing the multiple flavor molded bodies and the heater insertion hole, and the flavor storage area may be formed between the outer wrapping paper and the partition paper.

[0011] <Aspect 5> In addition, in Aspect 4, the partition paper divides the cross section of the flavor rod so that a plurality of flavor storage areas separated from each other are formed between the outer wrapping paper and the partition paper, and one or more of the flavor molded bodies may be stored in each of the plurality of flavor storage areas.

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

[0013] <Aspect 7> In Aspect 5 or 6, the flavor molded bodies may be individually housed in the flavor housing region.

[0014] <Aspect 8> The present disclosure can also be specified as a non-combustion type flavor inhalation product. That is, the non-combustion type flavor inhalation product according to the present disclosure includes a flavor inhalation device having the above-described flavor stick, a heating chamber into which the flavor rod can be inserted, and an internal heater that is inserted into the heater insertion hole when the flavor rod is inserted into the heating chamber.

[0015] Aspect 9 The present disclosure can also be specified as a method for manufacturing a flavor rod. That is, the method for manufacturing the above-described flavor rod using a winding machine includes a winding step of placing multiple long flavor molded body raw material sheets in parallel on the upper surface of a long outer wrapping paper raw material sheet, and winding up the outer wrapping paper raw material sheet into a cylindrical shape while transporting each of the flavor molded body raw material sheets along a transport path of the winding machine with each sheet positioned on the upper surface of the outer wrapping paper raw material sheet, thereby forming a long flavor rod; and a cutting step of cutting the long flavor rod to a predetermined length.

[0016] <Aspect 10> Here, in the winding step of Aspect 9, each of the flavor molded body raw material sheets may be adhered to the upper surface of the outer wrapping paper raw material sheet.

[0017] <Aspect 11> In addition, in the winding step of Aspect 9 or 10, a long partition paper raw material sheet may be placed to cover the flavor molded body raw material sheet placed on the upper surface of the outer wrapping paper raw material sheet, and the partition paper raw material sheet may be partially adhered to the upper surface of the outer wrapping paper raw material sheet, thereby positioning each of the flavor molded body raw material sheets on the upper surface of the outer wrapping paper raw material sheet.

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

[0019] According to the present disclosure, a flavor stick to be inhaled using an internally heated flavor inhalation device can be provided, the flavor stick including a novel flavor rod having multiple flavor sources.

[0020] FIG. 1 is a schematic diagram of a flavor inhalation device for heating a flavor stick without combustion according to embodiment 1. FIG. 2 is a diagram showing a schematic structure of a flavor stick according to embodiment 1. FIG. 3 is a view taken along arrow A in FIG. 2. FIG. 4 is a perspective view of a support part according to embodiment 1. FIG. 5 is a diagram illustrating a manufacturing procedure for a flavor rod according to embodiment 1. FIG. 6 is a diagram illustrating a manufacturing procedure for a flavor rod according to embodiment 1. FIG. 7 is a diagram illustrating a folding method for a flavor molded body raw material. FIG. 8 is a diagram illustrating an example of an application pattern of adhesive glue applied to the upper surface of an outer wrapping paper raw material sheet by a glue application device according to embodiment 1. FIG. 9 is a diagram illustrating the state immediately before the outer wrapping paper raw material sheet is rolled up into a cylindrical shape in the rolling-up process. FIG. 10 is a cross-sectional view of a flavor rod according to embodiment 2. FIG. 11 is a diagram illustrating a manufacturing method for a flavor rod according to embodiment 2. FIG. 12 is a diagram illustrating a manufacturing method for a flavor rod according to embodiment 2. FIG. 13 is a diagram illustrating an application pattern of adhesive glue applied to the upper surface of an outer wrapping paper raw material sheet by a glue application device according to embodiment 2. FIG. 14 is a cross-sectional view showing a state in which the partition paper raw material sheet is adhered to the outer wrapping paper raw material sheet.

[0021] The following describes embodiments of the flavor stick and non-combustion type flavor inhalation product according to the present disclosure with reference to the drawings. Note that the dimensions, materials, shapes, relative positions, etc. of the components described in the present embodiments are not intended to limit the technical scope of the invention unless otherwise specified.

[0022] The flavor stick according to the present disclosure is a flavor stick including a flavor rod that is inserted into a heating chamber of a flavor inhalation device and heated by an internal heater of the flavor inhalation device. The flavor rod of the flavor stick includes an outer wrapping paper and a plurality of flavor molded bodies that are disposed inside the outer wrapping paper and formed 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, and a heater insertion hole is formed in the axial direction at the center of the cross section of the flavor rod for inserting an internal heater from the front end side of the flavor rod.

[0023] <Embodiment 1> Fig. 1 is a schematic diagram of a flavor inhalation device 30 for heating a flavor stick without combustion according to embodiment 1. Fig. 2 is a diagram showing the schematic structure of a flavor stick 1 according to embodiment 1. The flavor inhalation device 30 is an inhalation device used when inhaling the flavor stick 1, and the flavor stick 1 and the flavor inhalation device 30 constitute a non-combustion type flavor inhalation product.

[0024] The flavor inhalation device 30 has a heating chamber 31 capable of accommodating the flavor rod 2 of the flavor stick 1, and the flavor rod 2 can be freely inserted and removed through an insertion opening 31A of the heating chamber 31. The heating chamber 31 is a roughly cylindrical hollow defined by chamber side walls 31B that form the sides of the heating chamber 31 and a chamber bottom wall 31C that forms the bottom of the heating chamber 31. An electric internal heater 32 for heating the flavor rod 2 is disposed in the heating chamber 31 of the flavor inhalation device 30.

[0025] The internal heater 32 extends, for example, from the center of the chamber bottom wall 31C parallel to the axial direction of the heating chamber 31 (the insertion / removal direction of the flavor stick 1) and toward the insertion opening 31A. That is, in this embodiment, the central axis of the internal heater 32 is arranged coaxially with the central axis of the heating chamber 31. In the example shown in FIG. 1 , the internal heater 32 has a tapered conical shape whose diameter gradually decreases from the base end located on the chamber bottom wall 31C side to the tip end located on the insertion opening 31A side. However, the shape of the internal heater 32 is not particularly limited. For example, the internal heater 32 may have a tapered truncated conical shape whose diameter gradually decreases from the base end located on the chamber bottom wall 31C side to the tip end located on the insertion opening 31A side. Furthermore, the internal heater 32 may have a shape other than a cone shape or a truncated cone shape, such as a cylindrical shape, a blade shape, or another shape.

[0026] The type of the internal heater 32 is not particularly limited. The internal heater 32 may be, for example, a steel material with a heating wire (e.g., nichrome, iron-chromium, iron-nickel, etc.) strung around it, or may be a ceramic heater or other heater. The internal heater 32 is not limited to the resistance heating type heater described above. For example, the internal heater 32 may be a heating element called a susceptor that generates heat using an induction heating (IH) method. When an induction heating method is used, for example, a susceptor that can be inserted into the heater insertion hole 23 of the flavor rod 2 may be installed in the heating chamber 31, and an induction coil for generating a high-frequency alternating magnetic field within the heating chamber 31 may be arranged around the heating chamber 31. In this case, a high-frequency alternating magnetic field is generated within the heating chamber 31 by activating the induction coil, and the susceptor in the heating chamber 31 generates heat, thereby heating the flavor rod 2.

[0027] The flavor inhalation device 30 further includes a power supply unit 33 which is a power supply unit that supplies operating power to the internal heater 32, and a control unit 34 which controls the power supply from the power supply unit 33 to the internal heater 32. One end of an air flow path 36 is connected to the chamber bottom wall 31C of the flavor inhalation device 30. The other end of the air flow path 35 is connected to an air intake port 37 formed in the housing of the flavor inhalation device 30. The manner in which external air is introduced into the heating chamber 31 of the flavor inhalation device 30 is not limited to the above example. For example, instead of or in addition to the bottom flow type air introduction means that introduces external air into the bottom of the heating chamber 31 through the air intake port 37 and the air flow path 36, a counter flow type air introduction means that introduces external air introduced through the insertion port 31A of the flavor inhalation device 30 into the bottom of the heating chamber 31 may be employed. Specifically, for example, external air introduced from the insertion port 31A of the flavor inhalation 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.

[0028] The flavor stick 1 includes a flavor rod 2 that is inserted into the heating chamber 31 of the flavor inhalation device 30 and heated by the internal heater 32, and a mouthpiece portion 3 that is 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, and the symbol CL in Fig. 2 indicates the central axis of the flavor stick 1. Note that the flavor rod 2 and the mouthpiece portion 3 are arranged coaxially, and therefore the central axis CL can also be referred to as the central axis of the flavor rod 2 and the mouthpiece portion 3. Hereinafter, the extending direction of the central axis CL will also be referred to as the axial direction of the flavor rod 2 and the mouthpiece portion 3.

[0029] The cylindrical rod-shaped flavor rod 2 and the mouthpiece portion 3 are arranged coaxially and are connected together by being coaxially wound with tipping paper 8. Reference numeral 1a denotes a mouthpiece end 1a formed on the rear end side of the flavor stick 1, and reference numeral 1b denotes a front end of the flavor stick 1. The flavor stick 1 is inserted into a heating chamber 31 of the flavor inhalation device 30 from the front end 1b side.

[0030] FIG. 3 is a view taken along the arrow A in FIG. 2, and is a front view of the flavor stick 1 (flavor rod 2) viewed from the front end 1b side.

[0031] The flavor rod 2 includes an outer wrapping paper 21 and a plurality of flavor molded bodies 22 arranged inside the outer wrapping paper 21. Each of the flavor molded bodies 22 is positioned and held on an inner surface 21A of the outer wrapping paper 21.

[0032] 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 FIG. 3 is a sheet of flavor source folded into a spiral shape, but the shape of the flavor molded body 22 is not particularly limited. In the example shown in FIG. 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 it is multiple. Each flavor molded body 22 is adhered to the inner surface 21A of the outer wrapping paper 21 with a molded body adhesive BD, thereby positioning and holding the flavor molded body 22 on the inner surface 21A of the outer wrapping paper 21. The molded body adhesive BD may extend from the front end 1b to the rear end of the flavor rod 2A. The spirally folded flavor molded body 22 extends along the central axis CL (axial direction) of the flavor rod 2. As a modification of the arrangement of the flavor molded bodies 22, the number of flavor molded bodies 22 may be changed between the front end side and the rear end side of the flavor rod 2.

[0033] 3, in a mode in which a plurality of flavor molded bodies 22 are positioned and held on the inner surface of the outer wrapping paper 21, a heater insertion hole 23 is formed in the center of the cross section of the flavor rod 2. The heater insertion hole 23 of the flavor rod 2 is a hollow portion into which the internal heater 32 is inserted from the front end 1b side of the flavor rod 2 when the flavor rod 2 is attached to the heating chamber 31 of the flavor inhalation device 30, and is formed along the central axis CL (axial direction) of the flavor rod 2. In this embodiment, the heater insertion hole 23 extends from the front end 1b to the rear end of the flavor rod 2.

[0034] The flavor molded body 22 may be configured to include, for example, tobacco shreds as a flavor source. The material for the tobacco shreds is not particularly limited, and known materials such as lamina or backbone can be used. Alternatively, the flavor molded body 22 may be shredded by pulverizing dried tobacco leaves to produce tobacco pulverized material, homogenizing the material, and processing it into a sheet (hereinafter simply referred to as a "homogenized sheet"). The homogenized sheet may be manufactured by known methods such as a papermaking method, a slurry method, or a rolling method. Of course, various types of tobacco can be used for the flavor molded body 22. Examples include flue-cured tobacco, burley tobacco, oriental tobacco, native tobacco, other Nicotiana tabacum varieties, Nicotiana rustica varieties, and mixtures thereof. The flavor sources exemplified above can be processed into, for example, a sheet to form the flavor molded body 22. Of course, unshredded tobacco leaves may also be used as the material for forming the flavor molded body 22.

[0035] The flavor molded body 22 may contain a flavoring agent as a flavor source. The type of flavoring agent is not particularly limited. Examples of fragrances include acetanisole, acetophenone, acetylpyrazine, 2-acetylthiazole, alfalfa extract, amyl alcohol, amyl butyrate, trans-anethole, star anise oil, apple juice, Peru balsam oil, beeswax absolute, benzaldehyde, benzoin resinoid, benzyl alcohol, benzyl benzoate, benzyl phenylacetate, benzyl propionate, 2,3-butanedione, 2-butanol, butyl butyrate, butyric acid, caramel, cardamom oil, carob absolute, β-carotene, carrot juice, L-carvone, β-caryophyllene, cassia bark oil, cedarwood oil, celery seed oil, chamomile oil, cinnamaldehyde, cinnamic acid, cinnamyl alcohol, cinnamyl cinnamate, citronella oil, DL-citronellol, and clary. Di-extract, cocoa, coffee, konjac oil, coriander oil, cumin aldehyde, davana oil, δ-decalactone, γ-decalactone, decanoic acid, dill herb oil, 3,4-dimethyl-1,2-cyclopentanedione, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, 3,7-dimethyl-6-octenoic acid, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, ethyl 2-methylbutyrate, ethyl acetate, ethyl butyrate, ethyl hexanoate, ethyl isovalerate, ethyl lactate, ethyl laurate, ethyl levulinate, ethyl maltol, ethyl octanoate, ethyl oleate, ethyl palmitate, ethyl phenylacetate, ethyl propionate, ethyl stearate, ethyl valerate, ethyl vanillin, ethyl vanillin glucoside, 2-ethyl-3,(5 or 6)-dimethylpyrazine, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, 2-ethyl-3-methylpyrazine, eucalyptol, fenugreek absolute, gene absolute, gentian root infusion, geraniol, geranyl acetate, grape juice, guaiacol, guava extract, gamma-heptalactone, gamma-hexalactone, hexanoic acid, cis-3-hexen-1-ol, hexyl acetate, hexyl alcohol, phenylhexyl acetate, honey, 4-hydroxy-3-pentenoic acid, lauryl methylpropional Ingredients: methicone, 4-hydroxy-4-(3-hydroxy-1-butenyl)-3,5,5-trimethyl-2-cyclohexen-1-one, 4-(para-hydroxyphenyl)-2-butanone, sodium 4-hydroxyundecanoate, immortelle absolute, beta-ionone, isoamyl acetate, isoamyl butyrate, isoamyl phenylacetate, isobutyl acetate, isobutyl phenylacetate, jasmine absolute, cola nut tincture, labdanum oil, lemon terpeneless oil, licorice extract, linalool, linalyl acetate, robertia jasmine Orris root oil, maltol, maple syrup, menthol, menthone, L-menthyl acetate, para-methoxybenzaldehyde, methyl 2-pyrrolyl ketone, methyl anthranilate, methyl phenylacetate, methyl salicylate, 4'-methylacetophenone, methylcyclopentenolone, 3-methylvaleric acid, mimosa absolute, honey, myristic acid, nerol, nerolidol, gamma-nonalactone, nutmeg oil, delta-octalactone, octanal, octanoic acid, orange flower oil, orange oil, orris root oil, palmitic acid, omega-pentadeca Calactone, peppermint oil, petitgrain Paraguay oil, phenethyl alcohol, phenethyl phenylacetate, phenylacetic acid, piperonal, plum extract, propenylguaethol, propyl acetate, 3-propylidenephthalide, prune juice, pyruvic acid, raisin extract, rose oil, rum, sage oil, sandalwood oil, spearmint oil, styrax absolute, marigold oil, tea distillate, α-terpineol, terpinyl acetate, 5,6,7,8-tetrahydroquinoxaline, 1,5,5,9-tetramethyl-13-oxacyclo(8.3.0.0(4.9))tridecane, 2,3,5,6-tetramethylpyrazine, thyme oil, tomato extract, 2-tridecanone, triethyl citrate, 4-(2,6,6-trimethyl-1-cyclohexenyl)2-buten-4-one, 2,6,6-trimethyl-2-cyclohexene-1,4-dione, 4-(2,6,6-trimethyl-1 ,3-cyclohexadienyl)2-buten-4-one, 2,3,5-trimethylpyrazine, γ-undecalactone, γ-valerolactone, vanilla extract, vanillin, veratraldehyde, violet leaf absolute, N-ethyl-p-menthane-3-carboxamide (WS-3), and ethyl-2-(p-menthane-3-carboxamide)acetate (WS-5). These fragrances may be used alone or in combination of two or more.

[0036] The flavor shaped body 22 does not necessarily need to contain tobacco materials. Examples of raw materials for such flavor shaped body 22 include plant materials that do not contain tobacco components. That is, the flavor shaped body 22 may contain one or more selected from the mesophyll, leaf veins, stems, roots, flowers, seeds, and pulp of plants that do not contain tobacco components. Herbal materials can be suitably used as a flavor source as plant materials that do not contain tobacco components. Examples of herbal materials include allspice, black pepper, Yezo shiriko, calamus root, catnip, catuaba, cayenne pepper, chaga, chervil, cinnamon, ginseng, St. John's wort, green tea, black tea, black cohosh, cayenne, chamomile, cloves, cocoa, honeybush, echinacea, feverfew, ginger, goldenseal, lavender, licorice, marjoram, milk thistle, and mint. Examples include mentha (menth), oolong tea, oregano, pennyroyal, peppermint, red clover, rooibos (red or green), rose hips, rosemary, sage, clary sage, savory, spearmint, gotu kola, thyme, turmeric, valerian, wintergreen, yellow dock, yerba mate, yerba santa, bacopa monniera, ashwagandha, chili pepper, ground cherry, and milk thistle.

[0037] Of course, the flavor molded body 22 may also include a mixture of tobacco material and herbal material as described above.

[0038] 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 substance released upon evaporation by heating with the heater of the flavor inhalation device 30 is cooled. The aerosol-generating substrate is, for example, a liquid. The type of aerosol-generating substrate is not particularly limited, and extracts from various natural products 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.

[0039] The flavor molded body 22 can be obtained by molding the above-mentioned raw materials using a known molding technique. For example, the flavor molded body 22 may be any of a paper sheet, a cast sheet, and a rolled sheet formed by the above-mentioned papermaking method, slurry method, rolling method, etc.

[0040] Next, the mouthpiece section 3 will be described. The mouthpiece section 3 has, from the front end side, a support section 4, a cooling section 5, and a filter section 6. The support section 4, the cooling section 5, and the filter section 6 in the mouthpiece section 3 are aligned coaxially and wound up integrally by a wrapping paper 7. The flavor stick 1 is formed by winding up the flavor rod 2 and the mouthpiece section 3 integrally by a tipping paper 8. For example, the tipping paper 8 is wound up integrally around the rear end side of the flavor rod 2 and the entire mouthpiece section 3. Note that the flavor stick 1 may also be configured such that the flavor rod 2, the support section 4, the cooling section 5, and the filter section 6 are wound up integrally by the tipping paper 8 without using the wrapping paper 7. Of course, the configuration of the mouthpiece section 3 described above is merely an example, and some components may not be included.

[0041] FIG. 4 is a perspective view of the support part 4 according to the first embodiment. The support part 4 is a segment located immediately rearward of the flavor rod 2 and in contact with the rear end of the flavor rod 2. The symbol CL2 denotes the central axis of the support part 4. The support part 4 is a perforated columnar body having a through-hole formed as an aerosol flow path 41 in the center of a cross section perpendicular to the central axis CL2. The support part 4 is a member for preventing the flavor molded body 22 from being pushed toward the mouthpiece part 3 when inserting the internal heater 32 into the heater insertion hole 23 of the flavor rod 2. The symbol 42 denotes a support surface located on the front end side of the support part 4. The support surface 42 is located on the outer periphery of the cross section of the mouthpiece part 3 and, for example, is in contact with the rear ends of each flavor molded body 22 in the flavor rod 2. Note that a portion of each flavor molded body 22 is positioned so as to face the aerosol flow path 41 of the support part 4. This allows the aerosol generated in each flavor molded body 22 to be efficiently introduced into the aerosol flow path 41 of the support part 4 when the flavor stick 1 is inhaled.

[0042] The support part 4 can be made of various materials. For example, the support part 4 may be a hollow cellulose acetate tube. In other words, the support part 4 may be a cylindrical cellulose acetate fiber bundle with a center hole formed through the center of the cross section. However, the material of the support part 4 is not particularly limited. The support part 4 also functions as a spacer for separating the cooling part 5 from the flavor rod 2.

[0043] The cooling section 5 is a segment located immediately behind the support section 4 and abuts against 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 molding 22) flow downstream along the cooling section 5. The volatile substances released from the flavor rod 2 (flavor molding 22) are cooled in the cooling section 5, thereby promoting the generation of aerosol. In the embodiment shown in FIG. 2 , the cooling section 5 is formed by a hollow paper tube having an air vent 5A that can introduce external air. However, the cooling section 5 does not have to have an air vent 5A. Alternatively, a cooling-promoting material such as a polylactic acid sheet may be disposed inside the paper tube forming the cooling section 5, so that the cooling of the volatile substances released from the flavor rod 2 (flavor molding 22) is promoted by the cooling-promoting material. The cooling section 5 may also have a heat-absorbing agent disposed so as not to interfere with the flow of the volatile substances and aerosol. For example, the cooling part 5 may include a filter material in which a large number of flow paths (through holes) are formed along the longitudinal direction (axial direction) of the mouthpiece part 3. Alternatively, the cooling part 5 may be a cellulose acetate tube in which hollow through paths are formed in the axial direction.

[0044] The filter unit 6 is a segment located at the rear end of the mouthpiece unit 3, i.e., on the mouthpiece end 1a side. The filter unit 6 may be located immediately downstream of the cooling unit 5 and may be disposed in contact with the rear end of the cooling unit 5. The filter unit 6 may, for example, contain a filter material that captures specific components contained in the aerosol. The type of filter material forming the filter unit 6 is not particularly limited. For example, the filter unit 6 may include a filter material formed from cellulose acetate fibers formed into a cylindrical shape. The filter unit 6 may also be a center-hole filter in which a center hole is formed along the axial direction of the cellulose acetate fibers formed into a cylindrical shape. The filter unit 6 may also be a paper filter filled with cellulose fibers, or a paper tube without a filter material. The filter unit 6 may also be formed by selectively combining a solid filter material with a filter material, a center-hole filter, a paper filter, and a paper tube without a filter material.

[0045] The flavor stick 1 equipped with the flavor rod 2 configured as described above is inhaled using a flavor inhalation device 30 shown in Fig. 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. In this case, the flavor stick 1 according to this embodiment has a heater insertion hole 23 formed in the center of the cross section of the flavor rod 2, and the heater insertion hole 23 extends from the front end 1b along the direction of the central axis CL (axial direction).

[0046] Therefore, when inserting the flavor stick 1 (flavor rod 2) into the heating chamber 31, the internal heater 32 can be smoothly inserted into the heater insertion hole 23. In other words, it is possible to reduce the resistance to attachment when attaching the internal heater 32 to the flavor rod 2. This improves usability when attaching the flavor rod 2 to the heating chamber 31. Furthermore, when inserting the internal heater 32 into the flavor rod 2, it is possible to prevent damage such as breaking or bending of the internal heater 32 and to prevent buckling deformation of the flavor rod 2.

[0047] Furthermore, by forming a heater insertion hole 23 in the flavor rod 2 for inserting the internal heater 32, it is possible to prevent the internal heater 32 from coming into direct contact with the flavor molded body 22 when inserting the internal heater 32 into the heater insertion hole 23. This makes it possible to prevent the flavor source contained in the flavor molded body 22 from adhering to the internal heater 32. However, the heater insertion hole 23 in the flavor rod 2 may be designed to be expanded when the internal heater 32 is inserted.

[0048] The internal heater 32 is activated by supplying operating power from the power supply unit 33 to the internal heater 32 based on a command signal from the control unit 34 of the flavor inhalation device 30. For example, when a start-up operation such as an operation switch arranged on the housing of the flavor inhalation device 30 is received, the control unit 34 may use this as a trigger to activate the internal heater 32. Alternatively, the flavor inhalation device 30 may be provided with a sensor that detects the insertion of a flavor stick 1 (flavor rod 2) into the heating chamber 31. In this case, the control unit 34 may use the detection of the insertion of the flavor stick 1 (flavor rod 2) into the heating chamber 31 as a trigger to activate the internal heater 32. The control unit 34 may also be provided 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 internal heater 32 based on the temperature detected by the temperature sensor.

[0049] The internal heater 32 in the flavor inhalation device 30 is activated to heat each flavor molded body 22 of the flavor rod 2, thereby releasing an aerosol containing flavor components (e.g., tobacco components). The aerosol containing flavor components generated by the flavor rod 2 then passes through the mouthpiece portion 3, the support portion 4 (aerosol flow path 41), the cooling portion 5, and the filter portion 6 in that order, and is finally inhaled by the user from the mouthpiece end 1a.

[0050] The flavor stick 1 according to this embodiment employs a novel configuration that distinguishes it from conventional configurations, 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. That is, the flavor molded bodies 22 provided in the flavor rod 2 according to this embodiment are molded bodies formed into a predetermined shape, and differ from conventional rod configurations in which a typical powdery, granular, or shredded flavor source is filled inside the wrapping paper. Furthermore, the flavor rod 2 has a heater insertion hole 23 formed in the center of its cross section along the axial direction. This prevents the flavor source from collapsing from the front end of the flavor rod, as in conventional configurations.

[0051] Furthermore, the flavor molded body 22 in this embodiment extends along the axial direction of the flavor rod 2. Therefore, the aerosol containing the flavor components released from the flavor molded body 22 by heating with the heater of the flavor inhalation device 30 can easily flow smoothly along the axial direction of the flavor rod 2.

[0052] In addition, in this embodiment, each of the multiple flavor moldings 22 is adhered to the inner surface 21A of the outer wrapping paper 21, making it possible to more firmly position and hold each flavor molding 22 relative to the inner surface 21A of the outer wrapping paper 21.

[0053] 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 moldings 22 and the other flavor moldings 22. This increases the degree of freedom in designing the flavor taste of the flavor rod 2, making it easier to achieve a rich flavor taste. When the types of flavor sources differ between the flavor moldings 22 in the flavor rod 2 as described above, the blending amount of the flavor source may be changed depending on the type. However, the above embodiment is merely an example, and the flavor sources of each flavor molding 22 included in the flavor rod 2 may be the same type. Furthermore, the flavor inhalation device 30 according to this embodiment may include multiple internal heaters 32 inserted into the heater insertion holes 23 in the flavor rod 2. For example, the flavor inhalation device 30 may include internal heaters 32 in a number corresponding to the number of flavor moldings 22 included in the flavor rod 2, and each of the multiple flavor moldings 22 may be heated independently at any desired timing. Alternatively, a single internal heater 32 may have multiple heating zones that are independently controlled to generate heat, and each heating zone may heat each flavor molded product 22 individually and independently at any timing. For example, the surface of the internal heater 32 may be divided into multiple heating zones along the circumferential direction and / or longitudinal direction of the internal heater 32.

[0054] Furthermore, the ratio of the cross-sectional area of ​​the heater insertion hole 23 to the cross-sectional area of ​​the flavor rod 2 is not particularly limited, but an example is a ratio of 2% or more, and preferably 5% or more. This allows the internal heater 32 to be inserted more smoothly into the heater insertion hole 23. Furthermore, it is possible to more effectively prevent the internal heater 32 from pushing into the flavor molded body 22 when inserting the internal heater 32, and to more effectively prevent frictional resistance during insertion from increasing.

[0055] Furthermore, it is preferable to use wrapping paper with low heat transfer performance for the outer wrapping paper 21 of the flavor rod 2 from the viewpoint of suppressing heat loss from the heating chamber 31 to the outside. Therefore, it is preferable to use a material with low basis weight and low density for the outer wrapping paper 21. For example, the basis weight of the outer wrapping paper 21 is set to 10 gsm or more and 40 gsm or less, and the density of the outer wrapping paper 21 is set to 0.5 g / cm ３ 1g / cm or more ３ The following embodiments are preferred. The outer wrapping paper 21 may be coated with a coating agent such as calcium carbonate or silicon dioxide in order to reduce heat transfer. However, the above-described specifications of the outer wrapping paper 21 are merely examples, and the invention is not limited to these.

[0056] Next, a manufacturing method for manufacturing the flavor rod 2 according to this embodiment using a winding machine will be described. The manufacturing method for the flavor rod 2 includes, as an example, a winding process and a cutting process. The winding process is a process in which a plurality of long flavor molded bodies are 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 the long outer wrapping paper is wound up into a cylindrical shape while being transported along a transport path of the winding machine, thereby forming a long flavor rod. The cutting process is a process in which the long flavor rod is cut to a predetermined length.

[0057] 5 and 6 are diagrams illustrating a method for manufacturing a flavor rod 2 according to embodiment 1. In FIGS. 5 and 6, various ingredients for the flavor rod 2 are conveyed along the conveying direction indicated by the arrows. The various ingredients for the flavor rod 2 are conveyed along a conveying path on a conveyor such as a garniture belt of a hoist. FIG. 5 is a top schematic view illustrating the process for manufacturing the flavor rod 2. FIG. 6 is a side schematic view illustrating the process for manufacturing the flavor rod 2.

[0058] In the winding process, a plurality of long flavor molding raw material sheets R22 are joined to a long outer wrapping paper raw material sheet R21 being transported on a conveyor, and each flavor molding raw material sheet R22 is placed in parallel on the upper surface R211 of the outer wrapping paper raw material sheet R21. The outer wrapping paper raw material sheet R21 is a long strip-shaped paper sheet for forming the outer wrapping paper 21. The flavor molding raw material sheet R22 is a long strip-shaped raw material sheet for forming the flavor molding 22, and is folded (rolled) into a spiral shape in a manner similar to the flavor molding 22 described in Figure 3.

[0059] 5 shows an example in which three flavor molded body raw material sheets R22 are supplied onto the upper surface R211 of the outer wrapping paper raw material sheet R21. In FIG. 5, the three flavor molded body raw material sheets R22 are distinguished from each other by the reference numerals R22-1 to R22-3. However, when there is no need to distinguish between the flavor molded body raw material sheets R22-1 to R22-3, they may be simply referred to as flavor molded body raw material sheets R22.

[0060] In this embodiment, a plurality of flavor molded body raw material sheets R22 are placed in parallel at intervals in the width direction of the outer wrapping paper raw material sheet R21, and each flavor molded body raw material sheet R22 is adhered to the upper surface R211 of the outer wrapping paper raw material sheet R21. The adhesive for adhering each flavor molded body raw material sheet R22 to the upper surface R211 of the outer wrapping paper raw material sheet R21 is applied to the upper surface R211 by a glue application device 70 shown in FIG. 6. Also, reference symbol B1 in FIG. 6 denotes a rotatable bobbin around which the outer wrapping paper raw material sheet R21 is wound. The outer wrapping paper raw material sheet R21 is sequentially unwound from the bobbin B1. The width direction of the various sheet materials that are the raw materials for the flavor rod 2 refers to the direction perpendicular to their longitudinal direction.

[0061] Furthermore, the method for folding each flavor molded body raw material sheet R22 supplied onto the outer wrapping paper raw material sheet R21 is not particularly limited, but an example will be described with reference to FIG. 7 . In the example shown in FIG. 7 , a sheet material R22' unwound from a rotatable bobbin B2 is transported by a conveyor or the like, and is sequentially folded (rolled) by a guide (not shown) to form a spirally folded flavor molded body raw material sheet R22. P1 to P3 in the figure illustrate exemplary folding positions of the sheet material R22'. In the example shown in FIG. 7 , the sheet material R22' is folded in three stages at folding positions P1 to P3, but this folding pattern is merely an example. The left edge of FIG. 7 schematically illustrates the cross-sectional shape of the flavor molded body raw material sheet R22 in a spirally folded state.

[0062] The reference symbol S1 in FIG. 6 denotes a confluence section where multiple flavor molded body raw material sheets R22 are fed to converge onto the outer wrapping paper raw material sheet R21 being conveyed along the conveying path. As shown in FIG. 6 , a glue applicator 70 is disposed between the bobbin B1 and the confluence section S1. The glue applicator 70 applies adhesive glue to the upper surface R211 of the outer wrapping paper raw material sheet R21. The glue applicator 70 continuously applies adhesive glue in a rail-like manner (in a straight line) along the longitudinal direction of the upper surface R211 of the outer wrapping paper raw material sheet R21 unwound from the bobbin B1. FIG. 8 is a diagram illustrating an example of an application pattern of adhesive glue applied to the upper surface R211 of the outer wrapping paper raw material sheet R21 by the glue applicator 70 according to the first embodiment. FIG. 8 shows a cross section of the outer wrapping paper raw material sheet R21 to which adhesive glue has been applied by the glue applicator 70. The cross section here refers to a cross section perpendicular to the longitudinal direction of the sheet.

[0063] The reference symbols BD1 to BD3 shown in Figure 8 are molded body adhesives used to adhere each flavor molded body raw material sheet R22 to the upper surface R211 of the outer wrapping paper raw material sheet R21. The reference symbol BD0 is a wrapping adhesive used to adhere a first end E1 in the width direction of the outer wrapping paper raw material sheet R21 to a second end E2 on the other end side when the outer wrapping paper raw material sheet R21 is rolled up into a cylindrical shape. In the example shown in Figure 8, the wrapping adhesive BD0 and the molded body adhesives BD1 to BD3 are arranged at intervals from each other starting from the first end E1 side. The wrapping adhesive BD0 is arranged near the first end E1. When there is no need to distinguish between the molded body adhesives BD1 to BD3, they may be simply referred to as molded body adhesives BD.

[0064] The glue application device 70 may have nozzles that individually dispense the adhesive glue for the wrap BD0 and the adhesive glues for the molded bodies BD1 to BD3 onto the upper surface R211 of the outer wrapping paper raw material sheet R21. The adhesive glues for the molded bodies BD1 to BD3 are applied at intervals in the width direction of the outer wrapping paper raw material sheet R21 so that the flavor molded body raw material sheets R22-1 to R22-3 (R22) are positioned at the planned joining positions where they join the outer wrapping paper raw material sheet R21 at the joining section S1.

[0065] At the junction S1, each of the flavor molded body raw material sheets R22-1 to R22-3 (R22) that merge with the outer wrapping paper raw material sheet R21 is placed on the adhesive glues BD1 to BD3 for molded bodies, and is thereby adhered to the upper surface R211 of the outer wrapping paper raw material sheet R21. As described above, with each flavor molded body raw material sheet R22 positioned on the upper surface R211 of the outer wrapping paper raw material sheet R21, they are transported together toward the forming section S2 (see FIG. 6) downstream in the transport direction.

[0066] In the winding process, the outer wrapping paper raw material sheet R21, with each flavor molding raw material sheet R22 adhered to the upper surface R211, is transported along a transport path and rolled up into a cylindrical shape in the molding section S2 to form a long flavor rod R2.

[0067] In the forming section S2, the outer wrapping paper raw material sheet R21 is rolled up into a cylindrical shape. Figure 9 is a diagram illustrating the state immediately before the outer wrapping paper raw material sheet R21 is rolled up into a cylindrical shape in the rolling process. Figure 9 shows cross sections of the outer wrapping paper raw material sheet R21 and each flavor molded body raw material sheet R22. In the forming section S2, the outer wrapping paper raw material sheet R21 is rolled up in the direction of arrow B in Figure 9. Specifically, a guide member (not shown) is provided in the forming section S2, and the outer wrapping paper raw material sheet R21, with each flavor molded body raw material sheet R22 positioned on its upper surface R211, is passed through the guide member installed in the forming section S2, whereby the outer wrapping paper raw material sheet R21 is rolled up into a cylindrical shape so that each flavor molded body raw material sheet R22 is positioned on the inner surface of the tube. During this process, as the outer wrapping paper raw material sheet R21 is rolled up into a cylindrical shape, the first end E1 of the outer wrapping paper raw material sheet R21, to which the adhesive glue BD0 has been applied, is overlapped over the second end E2, and the widthwise ends of the outer wrapping paper raw material sheet R21 are adhered 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 forms the inner surface 21A of the outer wrapping paper 21 in the flavor rod 2.

[0068] 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 step). As a result, the flavor rod 2 described above in Figures 2 and 3 is obtained. The flavor rod 2 thus obtained is wound up together with a separately prepared mouthpiece 3 via tipping paper 8 to obtain the flavor stick 1 shown in Figure 2.

[0069] <Embodiment 2> Next, a description will be given of a 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, and the same components will be denoted by the same reference numerals and detailed description will be omitted.

[0070] Fig. 10 is a cross-sectional view of a flavor rod 2A according to embodiment 2. The flavor rod 2A further includes a partition paper 24 disposed inside the outer wrapping paper 21. The partition paper 24 is a member that divides the cross-section of the flavor rod 2 into a flavor storage region R1A, which is an area for storing a plurality of flavor molded bodies 22, and a heater insertion hole 23. As shown in Fig. 9, in the cross-section of the flavor rod 2, the flavor storage region R1 is formed between the outer wrapping paper 21 and the partition paper 24.

[0071] The partition paper 24 of the flavor rod 2A divides the cross section of the flavor rod 2A so that a plurality of flavor storage areas R1A, which are separated from each other, are formed between the outer wrapping paper 21 and the partition paper 24, and one or more flavor moldings 22 are stored in each of the plurality of flavor storage areas R1A.

[0072] 10, the cross section of the flavor rod 2A is divided into three flavor containing regions R1A and a heater insertion hole 23 by a dividing paper 24, and the three flavor containing regions R1A are arranged around the heater insertion hole 23 located at the center of the cross section. Each flavor containing region R1A divided by the dividing paper 24 is arranged 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 molded product 22.

[0073] The symbol BD' shown in Figure 10 denotes a partition paper adhesive that adheres the partition paper 24 to the inner surface 21A of the outer wrapping paper 21. The partition paper adhesive BD' 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 separating multiple (three) flavor containing 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 locations in the cross section of the flavor rod 2A, and the partition paper 24 sandwiches the flavor molded products 22 contained in each flavor containing region R1A between the partition paper 24 and the inner surface 21A of the outer wrapping paper 21. This allows the flavor molded products 22 contained in each flavor containing region R1A to be positioned and held on the inner surface 21A of the outer wrapping paper 21. However, in the flavor rod 2A, as in the flavor rod 2 according to embodiment 1, each flavor molding 22 may be directly glued to the inner surface 21A of the outer wrapping paper 21 using a molding adhesive glue BD (see FIG. 3).

[0074] According to the flavor rod 2A of this embodiment, the flavor moldings 22 are accommodated in the flavor accommodating region R1A formed between the outer wrapping paper 21 and the partition paper 24, and the partition paper 24 separates the flavor moldings 22 from the heater insertion holes 23. This prevents the internal heater 32 from coming into contact with the flavor moldings 22 of the flavor rod 2A when the internal heater 32 of the flavor inhalation device 30 is inserted into the heater insertion holes 23 of the flavor rod 2A. This more effectively prevents the flavor source contained in the flavor moldings 22 from adhering to the internal heater 32. This more effectively prevents the internal heater 32 from becoming soiled. Furthermore, according to the above configuration, the aerosol containing the flavor components released from the flavor moldings 22 of the flavor rod 2A during operation of the flavor inhalation device 30 flows through the flavor accommodating region R1A partitioned by the outer wrapping paper 21 and the partition paper 24, allowing it to be smoothly guided to the mouthpiece 3.

[0075] In particular, in this embodiment, the flavor moldings 22 are individually accommodated in each flavor containing region R1A. This allows the aerosols containing flavor components released from the flavor moldings 22 to be supplied to the mouthpiece 3 through the respective flavor containing regions R1A without mixing. In this case, if the types of flavor sources in the flavor moldings 22 are different, it is possible to further enhance the flavors of the flavor components released from the flavor moldings 22 with different types of flavor sources. Furthermore, as described above, the number of flavor moldings 22 accommodated in one flavor containing region R1A of the flavor rod 2A is not particularly limited. When multiple flavor moldings 22 are accommodated in one flavor containing region R1A, the flavor sources of the flavor moldings 22 accommodated in one flavor containing region R1A may be set to the same type.

[0076] In this embodiment, the plurality of flavor containing regions R1A are separated from one another by partially adhering the partition paper 24 to the inner surface 21A of the outer wrapping paper 21. In this manner, the flavor molded body 22 contained in each flavor containing region R1A can be positioned and held on the inner surface 21A of the outer wrapping paper 21 with the flavor molded body 22 sandwiched between the inner surface 21A of the outer wrapping paper 21 and the partition paper 24.

[0077] The partition paper 24 of the flavor rod 2A is preferably made of a material with high heat transfer performance in order to efficiently transfer heat from the internal heater 32 to the flavor molded body 22 housed in the flavor housing region R1A. Therefore, 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 is set to 10 gsm or more and 40 gsm or less, and the density of the partition paper 24 is set to 1 g / cm ３ 1.5g / cm or more ３ The following aspects are preferred. 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.

[0078] Furthermore, from the viewpoint of preventing tearing of the partition paper 24 when the internal heater 32 is inserted into or removed from the heater insertion hole 23, it is preferable that the static friction coefficient between the internal heater 32 and the partition paper 24 be adjusted to be 0.45 to 0.75, and the dynamic friction coefficient be adjusted to be 0.4 to 0.7. Furthermore, from the viewpoint of preventing tearing of the partition paper 24 when the internal heater 32 is inserted into or removed from the heater insertion hole 23, it is preferable that the tensile strength of the partition paper 24 be 10 to 20 N / 15 mm, and the wet tensile strength of the partition paper 24 be 5 to 20 N / 15 mm. The tensile strength of the partition paper 24 is measured, for example, in accordance with JIS P 8113. The wet tensile strength of the partition paper 24 is measured, for example, based on the wet tensile strength test described in JP 2019-187451 A.

[0079] Next, a manufacturing method for manufacturing 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 process and a cutting process, similar to that of embodiment 1. Figures 11 and 12 are diagrams for explaining 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 mainly described.

[0080] As described above, the flavor rod 2A includes the partition paper 24. Therefore, in the method for manufacturing the flavor rod 2A, after joining multiple long flavor molding raw material sheets R22 to the outer wrapping paper raw material sheet R21, a long partition paper raw material sheet R24 is supplied to the conveying path from above the flavor molding raw material sheet R22, and they are joined at the second joining section S4. The partition paper raw material sheet R24 is a long, strip-shaped paper sheet for forming the partition paper 24. Reference symbol B3 in FIG. 12 denotes 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 sheet R24. As shown in FIG. 12, the second joining section S4 is positioned between the joining section S1 and the forming section S2.

[0081] The glue applicator 70 applies the wrapping adhesive BD0 and the above-mentioned partition paper adhesive BD' in a rail-like (straight line) manner to the upper surface R211 of the outer wrapping paper raw material sheet R21 unwound from the bobbin B1 along the longitudinal direction of the upper surface R211. Figure 13 is a diagram illustrating an example of an application pattern of adhesive applied to the upper surface R211 of the outer wrapping paper raw material sheet R21 by the glue applicator 70 according to the second embodiment.

[0082] In the example shown in Figure 13, the wrapping adhesive BD0 and the partition paper adhesives BD'1 to BD'3 are arranged at intervals from one another starting from the first end E1 of the outer wrapping paper raw material sheet R21. The wrapping adhesive BD0 is arranged near the first end E1, as in the embodiment shown in Figure 8. Also in Figure 13, the flavor molded body raw material sheets R22-1 to R22-3 (R22) placed on the outer wrapping paper raw material sheet R21 at the junction S1 are shown by dashed lines. As shown in Figure 13, the flavor molded body 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 glue application device 70.

[0083] As described above, the long partition paper raw material sheet R24 unwound from the 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 junction S4. As shown in Figure 11, the width of the partition paper raw material sheet R24 is slightly smaller than that of the outer wrapping paper raw material sheet R21, and the partition paper raw material sheet R24 is supplied so that the wrapping adhesive BD0 is not entirely 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 widthwise end of the partition paper raw material sheet R24 partially covers only the inner widthwise portion of the wrapping adhesive BD0.

[0084] At the second junction S4, a guide member (not shown) is arranged to press the partition paper raw material sheet R24 from above toward the adhesive glues BD0 and 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 has been 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 glues BD0 and BD'.

[0085] Reference numerals R241 to R243 shown in Fig. 14 are holding parts that position and hold each of the flavor molded body raw material sheets R22-1 to R22-3 (R22) on the upper surface R211 of the outer wrapping paper raw material sheet R21 (ultimately, the inner surface 21A of the outer wrapping paper 21). In Fig. 14, the holding parts R241 to R243 of the partition paper raw material sheet R24 are formed by non-adhesive regions of the partition paper raw material sheet R24 that are not adhered to the adhesive glues BD0 and BD'. In Figure 14, for drawing purposes, gaps are formed between the holding portions R241 to R243 and each flavor molding raw material sheet R22-1 to R22-3 (R22), but at least a portion of the holding portions R241 to R243 is in close contact with each flavor molding raw material sheet R22-1 to R22-3 (R22), and each flavor molding raw material sheet R22-1 to R22-3 (R22) can be positioned and held while being pressed against the upper surface R211 of the outer wrapping paper raw material sheet R21 (ultimately, the inner surface 21A of the outer wrapping paper 21).

[0086] In the forming section S2, the outer wrapping paper raw material sheet R21 is wound up in the direction of arrow C in Figure 14 using a guide member (not shown). During this process, as the outer wrapping paper raw material sheet R21 is wound up into a cylindrical shape, the first end E1 of the outer wrapping paper raw material sheet R21, to which the wrapping adhesive glue BD0 has been applied, is overlapped over the second end E2, thereby adhering 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 long flavor rod R2 is then cut to a predetermined length in the cutting section S3 (cutting step). As a result, the flavor rod 2A described above in Figure 10 is obtained.

[0087] The following supplementary notes are further provided with respect to the above embodiments. (Supplementary Note 1) A flavor stick comprising a flavor rod to be inserted into a heating chamber of a flavor inhalation device and heated by an internal heater of the flavor inhalation device, 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, wherein each of the plurality of flavor molded bodies is positioned and held on the inner surface of the outer wrapping paper, and a heater insertion hole for inserting the internal heater from the front end side of the flavor rod is formed along the axial direction in the central part of the cross section of the flavor rod. (Supplementary Note 2) The flavor stick according to Supplementary Note 1, wherein the flavor molded body extends along the axial direction of the flavor rod. (Supplementary Note 3) The flavor stick according to Supplementary Note 1 or 2, wherein each of the plurality of flavor molded bodies is adhered to the inner surface of the outer wrapping paper. (Appendix 4) The flavor stick according to any one of Appendices 1 to 3, wherein the flavor rod further comprises a partition paper disposed inside the outer wrapping paper and partitioning a cross section of the flavor rod into a flavor storage area for accommodating the multiple flavor molded bodies and the heater insertion hole, the flavor storage area being formed between the outer wrapping paper and the partition paper. (Appendix 5) The flavor stick according to Appendices 4, wherein the partition paper partitions the cross section of the flavor rod so that multiple flavor storage areas separated from one another are formed between the outer wrapping paper and the partition paper, and one or more flavor molded bodies are accommodated in each of the multiple flavor storage areas. (Appendix 6) The flavor stick according to Appendices 5, wherein the multiple flavor storage areas are partitioned from one another by partially adhering the partition paper to the inner surface of the outer wrapping paper. (Appendix 7) The flavor stick according to Appendices 5 or 6, wherein the flavor molded bodies are individually accommodated in the flavor storage areas. (Supplementary Note 8) A non-combustion type flavor inhalation product comprising: a flavor stick according to any one of Supplementary Notes 1 to 7; and a flavor inhalation device having a heating chamber into which the flavor rod can be inserted, and an internal heater that is inserted into the heater insertion hole when the flavor rod is inserted into the heating chamber.(Appendix 9) A method for producing the flavor rod described in Appendix 1 using a winding machine, comprising: a winding step of placing a plurality of long flavor molded body raw material sheets in parallel on the upper surface of a long outer wrapping paper raw material sheet, and winding up the outer wrapping paper raw material sheet into a cylindrical shape while transporting each of the flavor molded body raw material sheets along a transport path of the winding machine with each sheet positioned on the upper surface of the outer wrapping paper raw material sheet, thereby forming a long flavor rod; and a cutting step of cutting the long flavor rod to a predetermined length. (Appendix 10) A method for producing a flavor rod described in Appendix 9, wherein each of the flavor molded body raw material sheets is adhered to the upper surface of the outer wrapping paper raw material sheet in the winding step. (Appendix 11) A method for manufacturing a flavor rod described in Appendix 9 or 10, in which, in the winding process, a long partition paper raw material sheet is placed to cover the flavor molding raw material sheet placed on the upper surface of the outer wrapping paper raw material sheet, and the partition paper raw material sheet is partially adhered to the upper surface of the outer wrapping paper raw material sheet, thereby positioning each of the flavor molding raw material sheets on the upper surface of the outer wrapping paper raw material sheet.

[0088] Although the embodiments of the present disclosure have been described above, the methods for manufacturing the flavor stick, non-combustion type flavor inhalation product, and flavor rod according to the present disclosure are not limited thereto. Furthermore, each aspect disclosed in the above-described embodiments and modifications can be combined with any other aspect disclosed in this specification.

[0089] DESCRIPTION OF SYMBOLS 1: Flavor stick 2: Flavor rod 3: Mouthpiece 21: Outer wrapping paper 22: Flavor molded body 23: Heater insertion hole 24: Partition paper

Claims

1. A flavor stick comprising a flavor rod inserted into a heating chamber of a flavor inhalation device and heated by an internal heater of the flavor inhalation device, The flavor rod is The outer wrapping paper and A plurality of flavor molded bodies 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, and a heater insertion hole for inserting the internal heater from the front end side of the flavor rod is formed along the axial direction in the central part of the cross section of the flavor rod. Flavoring sticks.

2. The flavor stick according to claim 1 , wherein the flavor molding extends along the axial direction of the flavor rod.

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

4. The flavor rod further includes a partition paper that is disposed inside the outer wrapping paper and that partitions a cross section of the flavor rod into a flavor accommodating area for accommodating the plurality of flavor molded bodies and the heater insertion hole, The flavor stick according to claim 1 or 2, wherein the flavor containing region is formed between the outer wrapping paper and the partition paper.

5. The partition paper partitions a cross section of the flavor rod so that a plurality of the flavor containing regions partitioned from each other are formed between the outer wrapping paper and the partition paper, One or more of the flavor shaped bodies are accommodated in each of the plurality of flavor accommodating regions. The flavor stick according to claim 4.

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

7. The flavor stick according to claim 5 , wherein the flavor molded bodies are individually housed in the flavor housing region.

8. A flavor stick according to claim 1 or 2; a flavor inhalation device having a heating chamber into which the flavor rod can be inserted, and an internal heater that is inserted into the heater insertion hole when the flavor rod is inserted into the heating chamber; A non-burning flavor inhalation product comprising:

9. A method for manufacturing the flavor rod according to claim 1 using a winding machine, comprising: a winding step in which a plurality of long flavor molded body raw material sheets are placed in parallel on the top surface of a long outer wrapping paper raw material sheet, and while each of the flavor molded body raw material sheets is positioned on the top surface of the outer wrapping paper raw material sheet, the outer wrapping paper raw material sheet is wound up into a cylindrical shape while being transported along a transport path of a winding machine; and a long flavor rod is formed; a cutting step of cutting the long flavor rod to a predetermined length; A method for manufacturing a flavor rod, comprising:

10. The method for producing a flavor rod according to claim 9, wherein in the winding step, each of the flavor molded body raw material sheets is adhered to an upper surface of the outer wrapping paper raw material sheet.

11. A method for manufacturing a flavor rod as described in claim 9 or 10, wherein in the winding process, a long partition paper raw material sheet is placed to cover the flavor molding raw material sheet placed on the upper surface of the outer wrapping paper raw material sheet, and the partition paper raw material sheet is partially adhered to the upper surface of the outer wrapping paper raw material sheet, thereby positioning each of the flavor molding raw material sheets on the upper surface of the outer wrapping paper raw material sheet.