Flavor aspiration sticks and flavor aspiration systems

Abstract

The stick (1) is a non-combustion heating type flavor aspirator that is heated by insertion into a flavor aspirator, and the flavor aspirator comprises: a capsule (50) that releases contents upon breakage; and a receiving portion (13) that stores the capsule (50). The receiving portion (13) has a retaining member (71), which is a member that is retained in the internal space (70) along the longitudinal direction of the stick (1) and restricts the movement of the capsule (50) within the internal space (70). The ratio of the void (72) obtained by excluding the retaining member (71) from the internal space (70) is 70% or more.

Description

Technology Field

[0001] The present disclosure relates to a flavor inhalation stick and a flavor inhalation system. Background Technology

[0002] Patent Document 1 discloses an aerosol-generating article comprising a substrate portion including an aerosol-forming substrate and a capsule portion including a carrier material. Patent Document 1 indicates that one or more breakable capsules are embedded within the carrier material of the capsule portion. Prior art literature

[0003] Patent Document 1: International Publication No. 2022 / 112117 A1 The problem to be solved

[0004] For example, capsules containing contents that are released when the capsule is broken by external physical force may be provided to non-combustion heated flavor inhalation sticks that are inserted into a flavor inhaler and heated to impart new flavors and tastes. When capsules are provided embedded within a solid member, external physical force is easily applied to the capsule, but this results in an increase in airflow resistance within the flavor inhalation stick. Furthermore, if the capsule is placed inside a hollow member, it may be possible to suppress the increase in airflow resistance of the flavor inhalation stick, but the capsule may roll, making it more difficult to apply external physical force.

[0005] The objective of the present disclosure is to provide a flavor inhalation stick that suppresses the increase in air resistance caused by the provision of a capsule, while simultaneously suppressing the movement of the capsule. means of solving the problem

[0006] One embodiment of the present disclosure provides a heat-not-burn flavor aspirator that is inserted into and heated by a flavor aspirator, the flavor aspirator comprising: a capsule having contents that are released when the capsule is broken; and a receiving portion for receiving the capsule, wherein the receiving portion has a holding member that is maintained within an internal space along the longitudinal direction of the flavor aspirator and restricts the movement of the capsule within the internal space, and the proportion of the internal space excluding the holding member, which is a vacant space, is 70% or more.

[0007] In the cross-section of the receiving portion, the ratio of the capsule area to the void area may be 0.15 to 0.6.

[0008] In addition, the capsule can be bonded to a retaining member or clamped by a retaining member.

[0009] Furthermore, in the cross-section of the receiving portion, the cross-sectional shape of the retaining member may be curved.

[0010] In addition, the cross-sectional shape of the retaining member may have multiple curved sections.

[0011] Furthermore, in the cross-section of the receiving portion, the length of the retaining member may be equal to or longer than the diameter of the receiving portion.

[0012] Furthermore, in the cross-section of the receiving portion, the ratio of the length of the retaining member to the diameter of the receiving portion may be 1.5 to 30.

[0013] Furthermore, the retaining member may be a sheet-like member.

[0014] In addition, the retaining member may include at least paper.

[0015] In addition, the basis weight of the retaining member may be 35 gsm to 250 gsm.

[0016] Furthermore, the retaining member may be a porous body, or a porous sheet may be attached to the surface of the retaining member.

[0017] Furthermore, the solid member can be provided on the upstream side of the receiving section.

[0018] Furthermore, the receiving portion may include an outer member that is wrapped around the outer surface to maintain the shape of the retaining member, and the outer member may be formed integrally with or separately from the retaining member.

[0019] In addition, a substrate for generating an aerosol by heating may be provided, and a receiving portion may be positioned adjacent to the substrate.

[0020] Furthermore, the pores within the receiving section may be filled with a flavor source that generates an aerosol upon heating.

[0021] One aspect of the present disclosure further provides a flavor aspiration system comprising the aforementioned flavor aspiration stick and a flavor aspirator for heating the flavor aspiration stick.

[0022] In addition, the flavor aspirator may have a breaking part for breaking the capsule inside the flavor aspirator stick. Effects of the invention

[0023] According to the present disclosure, a flavor inhalation stick can be provided that suppresses the increase in air resistance caused by the provision of a capsule, while also suppressing the movement of the capsule. Brief explanation of the drawing

[0024] [Fig. 1] is a cross-sectional view of a flavor-absorbing stick according to Example 1. [Fig. 2] is an overall perspective view of a flavor inhaler according to Example 1. [Fig. 3] is a cross-sectional view of a flavor inhaler according to Example 1. [Fig. 4] is a schematic diagram illustrating an example of the internal configuration of a flavor inhaler. [Fig. 5] is a drawing illustrating an example of a cross-section of the VV portion of Fig. 1 of a flavor inhalation stick according to Example 1. [Fig. 6] is a drawing illustrating another example of a cross-section of the VV portion of Fig. 1 of a flavor inhalation stick according to Example 1. [Fig. 7] is a drawing illustrating another example of a cross-section of the VV portion of Fig. 1 of a flavor inhalation stick according to Example 1. [Fig. 8] is a drawing illustrating another example of a cross-section of the VV portion of Fig. 1 of a flavor inhalation stick according to Example 1. [Fig. 9] is a cross-sectional view of a flavor-absorbing stick according to Example 2. [Fig. 10] is a drawing illustrating an example of a cross-section of the XX portion in Fig. 9 of a flavor inhalation stick according to Example 2. [Fig. 11] is a cross-sectional view of a flavor-absorbing stick according to Example 3. [Fig. 12] is a cross-sectional view of a flavor-absorbing stick according to Example 4. [Fig. 13] is a cross-sectional view of a flavor-absorbing stick according to Example 5. [Fig. 14] is a cross-sectional view of a flavor inhalation stick according to Example 6. Specific details for implementing the invention

[0025] Embodiments of the present disclosure will be described in detail below with reference to the accompanying drawings. In the drawings, identical parts are indicated by identical reference numerals.

[0026] <Example 1>

[0027] FIG. 1 is a cross-sectional view of a flavor-absorbing stick (1) according to Example 1.

[0028] A flavor inhalation stick (1) (hereinafter also referred to as "stick") according to Example 1 includes a capsule (50) and a receiving portion (13). The stick (1) further includes a base portion (11), a cooling portion (20), and a filter portion (30). In the example of FIG. 1, the receiving portion (13) and the base portion (11) are included in a heating portion (10) capable of receiving heat from a heating unit (121) (see FIG. 4) of a flavor inhaler (100) described later.

[0029] The stick (1) further includes a tipping paper (40) that joins the heating part (10), the cooling part (20), and the filter part (30). A communication channel (60) is formed in the tipping paper (40) to enable communication between the outside and the inside of the stick (1).

[0030] The direction of the centerline (CL) of the heating part (10) may also be referred to as the "centerline direction" below. The tipping paper (40) of the stick (1) is wrapped around the heating part (10), cooling part (20), and filter part (30) arranged in that order in the centerline direction, thereby integrating these parts into a single element.

[0031] In this specification, one end side in the direction of the centerline (left side of FIG. 1) may be referred to as the first side below, and the other end side in the direction of the centerline (right side of FIG. 1) may be referred to as the second side below. The first side is the end side that is inserted into the flavor aspirator (100). The second side is the opposite side of the first side and is the end side that is placed in the user's mouth for aspiration. Furthermore, a cross section along the direction of the centerline is referred to as the "longitudinal section," and a cross section cut along a plane perpendicular to the direction of the centerline is defined as the "transverse section."

[0032] (Flavor absorption system)

[0033] FIG. 2 is an overall perspective view of a flavor aspirator (100) according to Example 1. FIG. 3 is a cross-sectional view of a flavor aspirator (100) according to Example 1. It should be noted that in FIG. 3, the internal configuration of the flavor aspirator (100), which is not normally visible to the user, is omitted.

[0034] The flavor aspirator system according to the present embodiment includes a stick (1) according to Example 1 and a non-combustion heating type flavor aspirator (100) that heats the heating portion (10) of the stick (1) from the outside. The stick (1) according to Example 1 is inserted into the non-combustion heating type flavor aspirator (100) for use.

[0035] In the example illustrated in FIG. 2, the flavor aspirator (100) comprises: a front cover (110) that buffers heat emitted from the inside of the device itself to the outside; a breakage part (115) for breaking a capsule (50); a main body housing (120) to which the front cover (110) can be attached and detached; and a shutter (150) for opening and closing an insertion port into which a stick (1) is inserted. The main body housing (120) accommodates the main body (130) of the flavor aspirator (100). As illustrated in FIG. 3, the main body (130) further comprises a retaining part (140) for holding a stick (1) inserted into an insertion port (142), and an insertion port (142) that allows a space (141) to communicate with the outside.

[0036] In the example illustrated in FIG. 2, the shutter (150) is shown closing the insertion port (142). The shutter (150) has a sliding mechanism that allows it to move along the surface of the outer casing between a first position for closing the insertion port (142) and a second position for opening the insertion port (142). The insertion port (142) is opened by the user sliding the shutter (150) along the side with a finger. As a result of the insertion port (142) being opened, the stick (1) is inserted into a holding portion (140) that holds the stick (1) by the user, as illustrated in FIG. 3.

[0037] A breaking part (115), which is an example of a breaking part for breaking a capsule (50), is a member for applying a physical external force to the capsule (50). The breaking part (115) is positioned adjacent to a space (141) and can move into the space (141). Then, the breaking part (115) moved into the space (141) applies a physical external force to at least a portion of the stick (1) corresponding to the receiving part (13) (see FIG. 1). In the example illustrated in FIG. 3, the breaking part (115) is a screw-type member that moves by being rotated by a user. The breaking part (115) moved into the space (141) indirectly applies pressure to the capsule (50) received in the receiving part (13).

[0038] The break portion (115) is not limited to the configuration described above and may utilize well-known configurations. For example, the break portion (115) may be a member that moves into space (141) by being pressed by a user, or a member that moves into space (141) according to user operation of a button (not shown). Furthermore, the break portion (115) may be a member that moves in a manner that narrows the entire space (141), or a member that always protrudes into space (141). Furthermore, the break portion (115) may be a member that is tapered at its tip, or a member that applies physical external force by contacting a capsule (50) received in the receiving portion (13).

[0039] FIG. 4 is a schematic diagram illustrating an example of the internal configuration of a flavor inhaler (100).

[0040] As illustrated in FIG. 4, the main body (130) of the flavor aspirator (100) includes a power unit (131) for storing power and supplying power to each component of the main body (130), a sensor unit (132) for detecting various types of information related to the main body (130), and a notification unit (133) for notifying the user of the information. Furthermore, the main body (130) further includes a memory unit (134) for storing various types of information for the operation of the main body (130), a communication unit (135) for transmitting and receiving information between the main body (130) and other devices, and a control unit (136) for controlling the overall operation within the main body (130). The main body (130) further includes a heating unit (121) for heating the stick (1), and an insulating part (144) for preventing heat transfer from the heating unit (121) to other components of the main body (130). The user inhales through the flavor inhaler (100) while the stick (1) is maintained within the holding portion (140).

[0041] The heating unit (121) heats the portion to be heated (10) of the stick (1). The heating unit (121) is formed of any material, such as metal or polyimide. For example, the heating unit (121) is configured in the shape of a film and is positioned to cover the outer circumference of the retaining portion (140). When the heating unit (121) generates heat, the material portion (11) contained in the stick (1) is heated from the outer circumference of the stick (1). The heating unit (121) generates heat when electricity is supplied from the power unit (131). For example, power may be supplied when a predetermined user input is detected by the sensor unit (132). Inhalation by the user becomes possible when the temperature of the stick (1) heated by the heating unit (121) reaches a predetermined temperature. Afterward, if the sensor unit (132) detects that there was a predetermined user input, the power supply may be stopped. As another example, power may be supplied to generate an aerosol during the period when the sensor unit (132) detects inhalation by the user.

[0042] The insulation section (144) is positioned to cover at least the outer circumference of the heating unit (121). For example, the insulation section (144) is composed of vacuum insulation or aerogel insulation, etc. It should be noted that vacuum insulation is an insulation material in which, for example, glass wool and silica (silicon powder), etc. are wrapped in a resin film to create a high vacuum state so that heat conduction by gas is as close to zero as possible.

[0043] (Stick(1))

[0044] The stick (1) can be exemplified as a non-combustible heated flavor-absorbing article in which flavor and taste components are released when, for example, the capsule (50) is broken. The cross-section of the stick (1) is, for example, substantially circular, and the outer diameter and centerline size of the stick can be appropriately changed according to the desired size.

[0045] There is no special limitation on the air resistance in the centerline direction per stick (1), but in terms of ease of inhalation, it is typically 100 mmH2O or less, preferably 80 mmH2O or less, more preferably 60 mmH2O or less. There is no special limitation on the air resistance in the centerline direction per stick (1), but it is typically 8 mmH2O or more, preferably 10 mmH2O or more, more preferably 12 mmH2O or more.

[0046] The air resistance per stick is measured according to the ISO standard method (ISO 6565:2015) using, for example, NCQA (manufactured by JT Toshi Co., Ltd.). Air resistance represents the pressure difference (negative pressure) between the end faces of the stick when air is inhaled from the end face of the stick at a predetermined air flow rate (17.5 cc / sec). When air is inhaled from the end face of the stick, ambient air is introduced into the non-combustion heated cigarette from the side and tip of the stick. The unit is generally expressed in mmH2O. It is known that the relationship between the centerline size of the non-combustion heated flavored inhalation article and the air resistance is proportional for typical sizes (e.g., 5 mm to 200 mm). Specifically, if the centerline size of the non-combustion heated flavored inhalation article is doubled, the air resistance is also doubled.

[0047] (Cooling section (20))

[0048] In the example illustrated in FIG. 1, the cooling section (20) is a part positioned adjacent to the heating section (10) and the filter section (30), and is formed by winding a sheet (21) such that the cross section of the cylindrical (or similar shape) is hollow. The cooling section (20), which is a cylindrical member, allows the steam generated by heating the heating section (10) to be cooled so that an aerosol can be produced. The cooling section (20) is a paper tube formed by winding a sheet (21) made of paper.

[0049] The cooling section (20) has a substantially circular cross-section, and its outer diameter can be appropriately changed according to the size of the stick (1), but it is preferable that it be nearly the same as the outer diameter of the filter (31) described later. If the cross-section is not circular, it should be noted that the above outer diameter is assumed to be the outer diameter of a circle having the same area as the cross-section, and the diameter of that circle is applied.

[0050] The size of the cooling section (20) in the centerline direction can be appropriately changed according to the size of the stick (1), but it is preferable that the size be such that a good flavor can be obtained while ensuring a sufficient cooling effect, and that the generated steam and aerosol can be prevented from adhering to and being lost from the sheet (21).

[0051] There are no special restrictions on the material of the sheet (21), and it may be, for example, a material with a main component of pulp, polyethylene, polypropylene, polyvinyl chloride, polyethylene terephthalate, polylactic acid, cellulose acetate, or a material with a main component of aluminum foil, or any combination thereof.

[0052] Although it is assumed that the cooling section (20) is a part formed by winding a sheet (21), it is not limited to this configuration when the cross section is hollow. The cooling section (20) can be formed in the same way as a tube made of synthetic resin or the like that already has a hollow cross section.

[0053] (Filter section (30))

[0054] The filter section (30) is positioned on the second side (downstream side) of the cooling section (20). The filter section (30) includes a filter (31) through which the aerosol passes.

[0055] The filter section (30) is connected (bonded) to the cooling section (20) by using a tipping paper (40) described later to integrally wrap the first side end of the filter section (30) and the second side end of the cooling section (20). The filter section (30) may further include a wrap (32) that is wrapped between the outer surface of the filter (31) and the tipping paper (40).

[0056] The cross-section of the filter (31) is substantially circular, and the diameter of the circle and the length around the cross-section can be appropriately changed according to the size of the stick (1). If the cross-section is not circular, it should be noted that the diameter above is assumed to be the diameter of a circle having the same area as the cross-section, and that the diameter of the circle is applied.

[0057] In the example illustrated in FIG. 1, the filter section (30) has a general filter consisting of a single filter (31), but is not limited thereto. The filter section (30) may also have a multi-segment filter formed by a plurality of filters, such as a dual filter containing two types of filters, or a triple filter containing three types of filters. If the filter section (30) includes a multi-segment filter, each of these two or more filters may be wrapped in an individual wrapping paper before being wrapped together with a wrapping paper (32).

[0058] There is no special limitation on the air resistance of the filter section (30). For example, the air resistance per 120 mm of the centerline direction of the filter section (30) is not specifically limited, but is typically 0 mmH2O to 100 mmH2O, preferably 10 mmH2O to 90 mmH2O, more preferably 20 mmH2O to 80 mmH2O.

[0059] The air resistance of the filter section (30) is measured, for example, by using a filter air resistance measuring instrument manufactured by Cerulean according to the ISO standard method (ISO 6565). The air resistance of the filter section (30) represents the pressure difference between the first side and the second side when air at a predetermined air flow rate (17.5 cc / min) flows from the first side to the second side while the air does not pass through the side of the filter section (30). The unit is generally expressed in mmH2O. It is known that the relationship between the air resistance of the filter section (30) and the size in the centerline direction is proportional for typical sizes (e.g., 5 mm to 200 mm). Specifically, if the size in the centerline direction is doubled, the air resistance of the filter section (30) is also doubled.

[0060] There are no special limitations on the filter (31) as long as it contains filter material and performs the general functions of a filter. Examples of general functions of a filter that may be cited include the function of reducing undesirable sensations such as irritation, and the function of reducing nicotine and tar, etc., but not all of these functions need to be provided. Furthermore, the stick (1) tends to have fewer components than cigarette products and a lower filling rate of flavorings in the base portion (11), and the important functions of the filter included therein are to prevent flavorings from escaping while controlling the filtration function, and to adjust the air resistance to provide appropriate ease of inhalation during inhalation.

[0061] The filter material constituting the filter (31) is, for example, a filling material formed in a cylindrical shape such as acetate, charcoal, cellulose fiber, nonwoven fabric, or pulp paper. Furthermore, a paper filter filled with a sheet or similar form of pulp paper may be used. For example, known fragrances (e.g., menthol), adsorbents, granular activated carbon, or fragrance retainers may be appropriately added to the filter (31).

[0062] For example, the material of the wrap paper (32) may include pulp as a main component. The sheet of pulp may be formed using wood pulp, such as softwood pulp or hardwood pulp, or may be made from a mixture of non-wood pulp typically used for wrapping paper for tobacco products, such as flax pulp, hemp pulp, sisal pulp, or esparto. These pulps may be used alone, or several types of pulp may be combined in any proportion for use. Furthermore, the material may include a filler such as calcium carbonate.

[0063] There is no special limitation on the basis weight of the wrap paper (32), which is typically 20 gsm to 100 gsm, preferably 22 gsm to 95 gsm, more preferably 23 gsm to 90 gsm.

[0064] There is no special limitation on the thickness of the wrap (32), which is typically 20 µm to 140 µm, preferably 30 µm to 130 µm, more preferably 30 µm to 120 µm.

[0065] There are no specific restrictions on the shape of the wrap sheet (32), and it may include a seam containing one or more adhesive lines. The adhesive may include a hot-melt adhesive, and additionally, the hot-melt adhesive may include polyvinyl alcohol. Furthermore, the adhesive may include a vinyl acetate-based adhesive.

[0066] Furthermore, the wrapper (32) may or may not be coated, but preferably is coated with a desired material so as to provide functions such as strength and structural rigidity.

[0067] Additionally, the wrap sheet (32) may be a plastic or polymer sheet or something similar. Furthermore, the wrap sheet (32) may be a porous member formed to have a number of pores.

[0068] (Tipping paper (40))

[0069] The tipping paper (40) is wrapped around the outer surface of the heating part (10), the cooling part (20), and the filter part (30). There are no special restrictions on the shape of the tipping paper (40), and it may be, for example, square or rectangular.

[0070] There are no specific restrictions on the composition of the tipping paper (40), and, for example, a general form containing pulp as a main component may be used. The pulp sheet may be formed using wood pulp, such as softwood pulp or hardwood pulp, or may be manufactured from a mixture of non-wood pulp typically used for wrapping paper for tobacco products, such as flax pulp, hemp pulp, sisal pulp, or esparto. These pulps may be used alone, or several types of pulp may be combined in any proportion for use. The tipping paper (40) may further include fillers, for example, calcium carbonate, to improve whiteness and opacity and to increase the heating rate. Furthermore, the tipping paper (40) may further include various additives, for example, water resistance improvers including wet strength agents (WS agents) and sizing agents.

[0071] There is no special limitation on the basis weight of the tipping paper (40), which is typically 32 gsm to 40 gsm, preferably 33 gsm to 39 gsm, more preferably 34 gsm to 38 gsm.

[0072] There are no specific limitations on the air permeability of the tipping paper (40), which is typically 0 CORESTA units to 30,000 CORESTA units, and preferably greater than 0 CORESTA units and less than or equal to 10,000 CORESTA units. "Air permeability" is a value measured according to ISO 2965:2009, and is 1 cm per minute when the differential pressure between the two sides of the paper is 1 kPa. 2 The flow rate of gas passing through the surface area (cm²)3 It is expressed as ). 1 CORESTA unit (1 CU) is cm at 1 kPa. 3 / ( min·cm 2 Constitutes ).

[0073] The coating agent may be added to at least one of the two surfaces of the tipping paper (40), namely the front and the back. There are no specific restrictions on the coating agent for the tipping paper (40), but a coating agent capable of forming a surface film to reduce liquid permeability is preferred.

[0074] Furthermore, a portion of the outer surface of the tipping paper (40) may be coated with a lip-release material. The lip-release material refers to a material configured to facilitate easy separation without attachment of the contact portion between the lips and the tipping paper (40) when the user holds the filter portion (30) of the stick (1) in their mouth. The lip-release material may include, for example, ethyl cellulose or methyl cellulose. For example, the outer surface of the tipping paper may be coated with the lip-release material by applying an ethyl cellulose-based or methyl cellulose-based ink to the outer surface of the tipping paper (40).

[0075] (Compass (60))

[0076] The passage (60) enables communication between the outside and the inside of the stick (1). Thus, the passage (60) allows air from the outside of the stick (1) to flow into the stick (1) during inhalation. Examples of the shapes of the passage (60) include cylindrical, elliptical-cylindrical, polygonal-prismatic, rounded polygonal-prismatic, and frustoconical.

[0077] The passageway (60) is formed by a through-hole (also referred to as a "ventilation filter (VF)" in the art) formed in at least one section of the tipping sheet (40) in which the cooling section (20) is placed. In the example illustrated in FIG. 1, a plurality of passageways (60) are formed in the cooling section (20) and are formed concentrically in the circumferential direction of the cooling section (20).

[0078] It should be noted that the conduit (60) is not limited to an arrangement formed around the entire circumference of the cooling section (20), and the conduit (60) may be formed over a portion of the circumferential direction of the cooling section (20). Furthermore, when a plurality of concentric conduit (60) are treated as a single conduit group, the conduit group may be one or two or more conduit groups.

[0079] The presence of a passage (60) that enables communication between the outside and inside of the stick (1) allows external air to flow into the cooling section (20) when the user inhales the stick (1). This allows for the adjustment of the concentration of the inhaled aerosol and flavor and taste components. This can also facilitate the cooling of the air and steam flowing in from the heated section (10). Furthermore, the steam generated by heating the heated section (10), along with the aerosol acting as a condensation nucleus, liquefies as a result of the temperature reduction upon contact with the outside air, which can facilitate the generation of aerosols.

[0080] Preferably, the position in the direction of the centerline of the conduit (60) is a position that allows air to flow in from the outside of the stick (1), for example, a position within the area where the stick (1) protrudes from the insertion port (142) of the flavor aspirator (100) while the stick (1) is maintained within the retaining part (140).

[0081] Furthermore, in terms of improving the transfer efficiency of aerosols generated by heating, it is preferable that the position of the communication channel (60) in the centerline direction be at least 4 mm away from the boundary between the cooling section (20) and the filter section (30) in the first side (upstream) direction. More preferably, the position of the communication channel (60) in the centerline direction is at least 4.5 mm away, even more preferably at least 5 mm away, and even more preferably at least 5.5 mm away. Furthermore, in terms of maintaining the cooling function of the cooling section (20), it is preferable that the position of the communication channel (60) in the centerline direction be within 15 mm from the boundary between the cooling section (20) and the filter section (30) in the first side (upstream) direction. More preferably, the position of the communication channel (60) in the centerline direction is within 10 mm, and even more preferably at 7 mm.

[0082] Furthermore, in terms of improving the delivery efficiency of aerosols generated by heating, it is preferable that the position of the communication channel (60) in the centerline direction be at least 24 mm away from the second side end surface of the stick (1) in the first side (upstream) direction. More preferably, the position of the communication channel (60) in the centerline direction is at least 24.5 mm away, even more preferably at least 25 mm away, and even more preferably at least 25.5 mm away. Furthermore, in terms of maintaining the cooling function of the cooling unit (20), it is preferable that the position of the communication channel (60) in the centerline direction be within 35 mm from the second side end surface of the stick (1) in the first side (upstream) direction. More preferably, the position of the communication channel (60) in the centerline direction is within 30 mm, and even more preferably at 27 mm.

[0083] Furthermore, when the size of the cooling section (20) in the centerline direction is 20 mm or more, in order to improve the transfer efficiency of aerosols generated by heating, it is preferable that the position of the connecting passage (60) in the centerline direction be within 16 mm in the second side (downstream) direction from the boundary between the base section (11) of the heated section (10) and the cooling section (20). More preferably, the position of the connecting passage (60) in the centerline direction is within 15.5 mm, even more preferably within 15 mm, and even more preferably within 14.5 mm. Furthermore, in order to maintain the cooling function of the cooling section (20), it is preferable that the position of the connecting passage (60) in the centerline direction be at least 5 mm away from the boundary between the base section (11) and the cooling section (20) in the second side (downstream) direction. The position of the centerline direction of the passageway (60) is more preferably at least 10 mm away, and even more preferably at least 13 mm away.

[0084] The flue (60) is provided in such a way that the air inflow ratio from the flue (60) is 10 vol% to 90 vol% while inhaling at 17.5 mL / sec in an automatic smoking device. The “air inflow ratio” is the volume ratio of air inflow from the flue (60) when the ratio of air inhaled from the second side end of the stick (1) is 100 vol%. The air inflow ratio is preferably 50 vol% to 80 vol%, and more preferably 55 vol% to 75 vol%. Such an air inflow ratio can be achieved, for example, by selecting the number of flues (60) per flue group from a range of 5 to 50, selecting the perforation diameter of the flue (60) from a range of 0.1 mm to 0.5 mm, and combining these selections.

[0085] The air inflow rate can be measured by a method based on ISO9512 using a paper quality analyzer (e.g., SODIMAX D74 / SODIM manufactured by SAS).

[0086] The passageway (60) consists of a through hole formed within the tipping sheet (40) and a through hole formed within the sheet (21) of the cooling unit (20). The through hole is formed, for example, by a laser. The through hole within the tipping sheet (40) is preferably formed at a position immediately above the through hole formed within the sheet (21). When such a stick (1) is manufactured, it is possible to prepare a tipping sheet (40) with a through hole positioned above the through hole within the sheet (21) and then wrap the tipping sheet (40); however, for ease of manufacturing, it is preferable to manufacture a stick (1) without the passageway (60) and then form a hole that penetrates both the sheet (21) and the tipping sheet (40) simultaneously. Furthermore, the intensity of the laser light irradiated after the tipping sheet (40) is wrapped over the sheet (21) may be such that it penetrates the tipping sheet (40) but not the sheet (21). Here, too, when the sheet (21) has a plurality of pores to be air permeable, the communication channel (60) connecting the outside of the stick (1) and the inside of the cooling part (20) is formed by the through hole of the tipping paper (40) and the pores within the sheet (21).

[0087] (Capsule (50))

[0088] The capsule (50) comprises contents (51) containing flavor and taste components and a coating portion (52) for retaining the contents (51). It should be noted that the contents (51) may further include, for example, an aerosol source that generates an aerosol upon heating, or may include only the aerosol source without flavor and taste components. Examples of aerosol sources that may be mentioned include glycerol, propylene glycol, triacetin, 1,3-butanediol, and any one of combinations thereof.

[0089] The capsule (50) is placed inside the receiving portion (13). The position of the capsule (50) in the cross-sectional view of the receiving portion (13) is preferably such that, in the event that the capsule (50) is damaged, the contents (51) do not leak from the first side end surface or the second side end surface of the receiving portion (13). In other words, the capsule (50) is preferably placed in a position such that the diffusion of the contents (51) is contained within the receiving portion (13).

[0090] There are no special restrictions on the shape of the capsule (50), and it may be, for example, spherical, cylindrical, truncated conical, or similar in shape. Multiple capsules (50) may be arranged.

[0091] There is no special limitation on the size of the capsule (50), and it typically has a diameter of 2 mm to 5 mm. The size of the capsule (50) is preferably such that a sufficient amount of contents (51) is contained therein without significantly increasing the air resistance of the stick (1) due to the capsule (50) compared to a stick that does not contain the capsule (50). As a result, suitable air resistance can be achieved even for the stick (1) before the capsule (50) is broken.

[0092] There are no specific restrictions on the state of the contents (51), which may be liquid, gel, or solid. Furthermore, the state of the contents (51) may change, for example, the contents (51) may be solid at room temperature but may change into a liquid as a result of heating by the heating unit (121).

[0093] Furthermore, when the contents (51) are released in the form of a liquid or gel, it is preferable that the viscosity of the contents (51) is such that the contents (51) permeate into the receiving portion (13) but do not leak from the first side end surface or the second side end surface of the receiving portion (13). Furthermore, it is preferable that the amount of liquid contents (51) is such that the contents (51) permeate sufficiently into the receiving portion (13) but do not reach the first side end surface of the stick (1) and leak into the flavor inhaler (100). Accordingly, when the contents (51) diffuse into the interior of the receiving portion (13), new flavors and tastes can be imparted, while preventing the contents (51) from seeping out of the stick (1).

[0094] The flavor and taste components included in the contents (51) are, for example, flavoring components. Specifically, the contents (51) are, for example, flavorings in which flavor and taste components volatilize as a result of heating.

[0095] There are no specific restrictions on the fragrances, and examples that may be mentioned include powdered fragrances and oily fragrances. Examples of major powdered fragrances that may be mentioned include powdered forms of chamomile, fenugreek, menthol, peppermint, cinnamon, and herbs. Furthermore, major oily fragrances that may be mentioned include lavender, cinnamon, cardamom, celery, clove, cascarilla, nutmeg, sandalwood, bergamot, geranium, honey essence, rose oil, vanilla, lemon, orange, mint, cinnamon bark, caraway, cognac, jasmine, chamomile, menthol, cassia, ylang-ylang, sage, spearmint, fennel, pimento, ginger, anise, coriander, coffee, and tobacco. These fragrance components may be used alone or in combination of two or more. When powdered fragrances are used, their particle size is preferably 500 μm or less.

[0096] It should be noted that the flavor and taste component included in the contents (51) may be a flavoring component, as well as, for example, a gustatory component. Possible gustatory components include citric acid, tartaric acid, monosodium glutamate, neotame, tomatine, stevia, sorbitol, xylitol, erythritol, aspartame, rutin, hesperidin, oxalic acid, tannic acid, catechin, naringin, quinine, quinic acid, limonene, caffeine, capsaicin, vitamins, amino acids, polyphenols, alginic acid, flavonoids, lecithin, etc.

[0097] The contents (51) may also include coloring agents, such as synthetic coloring agents and natural coloring agents. Preferred coloring agents include food additives such as Red No. 3 and 106, beta-carotene, copper chlorophyllin, gardenia blue pigment, and Yellow No. 4.

[0098] The contents (51) may further include a solvent for dissolving flavor and taste components and coloring agents. Examples of solvents that may be mentioned include medium-chain triglycerides, glycerol, propylene glycol, water, and ethanol.

[0099] The coating portion (52) encapsulating the contents (51) is damaged when a physical external force is applied. Here, the word "broken" refers not only to a state where the coating portion (52) is split or melted to the extent that the contents (51) are released all at once, but also to a state where the coating portion (52) is cracked or a hole is formed in the coating portion (52) to the extent that the contents (51) are released gradually.

[0100] The coating portion (52) has a strength such that it breaks when a physical external force is applied by the breaking portion (115). Furthermore, the coating portion (52) has a strength such that it breaks when, for example, a user holds the stick (1) with their thumb and index finger and applies pressure with their thumb and index finger.

[0101] There are no specific restrictions on the composition of the coating portion as long as the coating portion (52) is damaged when a physical external force is applied. Examples of materials for the coating portion (52) include starch, dextrin, polysaccharides, agar, gellan gum, gelatin, polyvinyl chloride, polyvinylidene chloride, polystyrene, styrene-acrylonitrile copolymer, styrene-butadiene-acrylonitrile copolymer, polyethylene, polypropylene, cellulose acetate, polyethylene terephthalate, polyamide, ethylene-acrylic acid plastic, ethylene-vinyl acetate plastic, ethylene-vinyl alcohol plastic, lipophilic materials, various natural gelling agents, etc. Furthermore, the coating portion (52) may include fragrance components, plasticizers, coloring agents, etc. The composition of the coating portion (52) may include any one of the aforementioned materials or any combination thereof as a main component.

[0102] (Heating part (10))

[0103] The heating portion (10) comprises: a base portion (11) in which an aerosol is generated by heating; a first wrapping paper (12) covering the outer circumference of the base portion (11); a receiving portion (13) for receiving a capsule (50); a second wrapping paper (14) covering the outer circumference of the receiving portion (13); and a third wrapping paper (15) covering the outer circumference of the base portion (11) and the outer circumference of the receiving portion (13). The heating portion (10) is formed, for example, in a cylindrical shape. The heating portion (10) is connected (bonded) to the cooling portion (20) by wrapping the cooling portion (20) and the heating portion (10) together using a tipping paper (40).

[0104] In addition, the heating portion (10) does not need to include the first wrapping paper (12) or the second wrapping paper (14). Furthermore, the heating portion (10) may be connected (bonded) to the cooling portion (20) by wrapping the cooling portion (20), the substrate portion (11), and the receiving portion (13) as a single unit without providing the third wrapping paper (15).

[0105] The base portion (11) is a part where an aerosol is generated by heating and contains a flavor source. While the stick (1) is held in the holding portion (140), at least a portion of the base portion (11) is accommodated in the internal space (141) of the holding portion (140). The size in the centerline direction and the cross-sectional area of ​​the base portion (11), and the contents of the flavor source can be appropriately changed according to the size of the stick (1).

[0106] The flavor source contained in the base (11) may be, for example, a processed product obtained by molding a dried tobacco leaf (dried tobacco leaf) or a tobacco-derived material, for example, cut tobacco or tobacco raw material into a granular, sheet, or powder form. Furthermore, the flavor source may include non-tobacco-derived materials made from plants other than tobacco (e.g., mint and herbs). Furthermore, the flavor source may contain a flavoring agent. Furthermore, the flavor source may contain a dried tobacco leaf and a flavoring agent containing a flavoring agent in a polysaccharide gel. There are no special restrictions on the type of flavoring agent, and menthol is particularly preferred in terms of imparting a good flavor. Furthermore, one type of flavoring agent may be used alone in the flavor source, or two or more types may be used in combination. Furthermore, if the flavor inhaler (100) is a medical inhaler, the flavor source may contain a drug to be inhaled by the patient.

[0107] It should be noted that the components constituting the flavor source are not limited to solid materials and may include, for example, liquid materials such as glycerol, propylene glycol and other polyhydric alcohols, and water. Furthermore, the flavor source is not limited to solid or semi-solid forms and may be, for example, capsules containing liquid materials.

[0108] Furthermore, if the flavor source contained in the material (11) is a tobacco-derived substance, there are no specific restrictions on the type of tobacco used, and various well-known types of tobacco may be used. Examples of tobacco types that may be mentioned include flue-cured, Burley, orient or traditional varieties, and other Nicotiana tabacum and Nicotiana rustica varieties, and mixtures thereof. When mixtures are used, each variety is appropriately blended to achieve the intended flavor.

[0109] Additionally, if the flavor source is a tobacco-derived substance, it may contain extracts from various types of natural substances and / or their components, depending on the intended use. The extracts and / or their components that may be cited include glycerol, propylene glycol, triacetin, 1,3-butanediol, and mixtures thereof.

[0110] Furthermore, if the flavor source contained in the base portion (11) is a processed product obtained by forming cut tobacco or tobacco raw material into a sheet shape (hereinafter referred to as "tobacco sheet"), the sheet can be appropriately manufactured by well-known methods such as papermaking, slurrying, or rolling. Furthermore, crushed tobacco can be formed by crushing dried tobacco leaves, then homogenized using well-known means, and processed into a sheet for use as a tobacco sheet. There may be one tobacco sheet or two or more. All of the two or more tobacco sheets may have the same composition or physical properties, or some or all of the tobacco sheets may have different compositions or physical properties. Furthermore, each tobacco sheet may have the same thickness or different thickness.

[0111] For example, if the flavor source contained in the base portion (11) includes a single cigarette sheet, a form in which a cigarette sheet having a side similar in size to the base portion (11) in the centerline direction is folded multiple times in the horizontal direction and in the centerline direction of the base portion (11) to form a so-called "gathered sheet" may be mentioned. A form in which a cigarette sheet having a side similar in size to the base portion (11) in the centerline direction is wound in a direction perpendicular to the centerline direction of the base portion (11) may also be mentioned.

[0112] For example, if the flavor source contained in the base portion (11) includes two or more cigarette sheets, a filling method may be described in which each of the multiple cigarette sheets, having a side similar in size to the size of the base portion (11) in the centerline direction, is wound in a direction perpendicular to the centerline direction of the base portion (11) so that the multiple cigarette sheets are arranged in a concentric circle. "Arranged in a concentric circle" means that the centers of all cigarette sheets are arranged in substantially the same position.

[0113] Furthermore, the flavor source contained in the base portion (11) may be a cut tobacco sheet. Additionally, the flavor source contained in the base portion (11) may be a so-called "strand-type" filling obtained by substantially cutting a sheet having a size similar to that of the base portion (11) in the centerline direction in the transverse direction and the centerline direction.

[0114] There are no specific restrictions on the composition of the first wrapping paper (12), and, for example, a general form including pulp as a main component may be used. The sheet of pulp may be formed using wood pulp such as softwood pulp or hardwood pulp, or may be made from a mixture of non-wood pulp typically used for the first wrapping paper (12) for tobacco products such as flax pulp, hemp pulp, sisal pulp, or esparto. Types of pulp available include kraft pulping, chemical pulp obtained by acidic / neutral / alkaline sulfite pulping or soda pulping, groundwood pulp, chemigroundwood pulp, and thermomechanical pulp.

[0115] The first wrapping paper (12) may further contain a filler, such as calcium carbonate, for example, in order to improve whiteness and opacity and increase the heating speed. Furthermore, various auxiliary agents may be added to the first wrapping paper (12), and a coating agent may be added to at least one of both sides, namely the front and the back.

[0116] For example, the lower limit of the basis weight of the first wrapping paper (12) is typically 20 gsm or more, preferably 25 gsm or more. Meanwhile, the upper limit of the basis weight of the first wrapping paper (12) is, for example, typically 65 gsm or less, preferably 50 gsm or less, more preferably 45 gsm or less.

[0117] There is no special limit on the lower limit of the thickness of the first wrapping paper (12), and in terms of rigidity, air permeability and ease of adjustment during papermaking, it is typically 10 μm or more, preferably 20 μm or more, more preferably 30 μm or more. Meanwhile, the upper limit of the thickness of the first wrapping paper (12) is typically 100 μm or less, preferably 75 μm or less, more preferably 50 μm or less.

[0118] The shape of the first wrapping paper (12) for manufacturing the substrate (11) may be, for example, a square or a rectangle. The size of the first wrapping paper (12) may be determined by the size of the substrate (11).

[0119] When the base portion (11) is wrapped in a cylindrical shape by the first wrapping paper (12), for example, one end of the first wrapping paper (12) and the opposite end of the first wrapping paper (12) are overlapped by about 2 mm in the circumferential direction and bonded together to form a cylindrical paper tube shape filled with flavoring inside. Furthermore, when the cylindrical paper tube is formed by the first wrapping paper (12), the interior of the paper tube formed by the first wrapping paper (12) can be filled with flavoring, for example.

[0120] FIG. 5 is a drawing illustrating an example of a cross-sectional view of the VV portion of FIG. 1 of a flavor-absorbing stick (1) according to Example 1. FIG. 5 illustrates an example of a cross-sectional view of a receiving portion (13) according to Example 1 in which the third wrapping paper (15) is omitted.

[0121] The receiving portion (13) is a portion that accommodates the capsule (50), and its internal space (70) constitutes a semi-hollow member. Here, "semi-hollow" means a state in which the member is placed in the internal space (70), and the proportion of the air passage occupied by the member when suctioned in the internal space (70) is greater than the proportion occupied by the member. In other words, "semi-hollow" means a state in which the member is placed in the internal space (70), and the proportion occupied by the member in the internal space (70) is smaller than the proportion occupied by the air passage.

[0122] The receiving portion (13) includes a retaining member (71) which is a member disposed inside the internal space (70). Furthermore, a void (72) through which air flows during suction exists within the internal space (70) of the receiving portion (13). In other words, a void (72) that functions as an air passage during suction exists within the internal space (70) of the receiving portion (13) without the retaining member (71) disposed therein. The receiving portion (13) includes the retaining member (71) within the internal space (70) such that the void (72) is formed across the centerline direction.

[0123] The receiving section (13) is positioned adjacent to the first side end surface of the recording section (11).

[0124] The cross-section of the receiving portion (13) is substantially circular, and the diameter of the circle and the length around the cross-section can be appropriately changed according to the size of the stick (1). If the cross-section is not circular, it should be noted that the diameter above is assumed to be the diameter of a circle having the same area as the cross-section, and that the diameter of the circle is applied.

[0125] The air resistance of the receiving portion (13) is such that there is no significant difference in air resistance between the stick (1) and the stick without the receiving portion (13). In other words, the air resistance of the receiving portion (13) is such that it is possible to realize a stick (1) having air resistance equivalent to the air resistance of a stick without the receiving portion (13). An example of air resistance per 120 mm in the centerline direction of the receiving portion (13) may be 50 mmH2O or less.

[0126] Furthermore, the area where the receiving portion (13) is provided may or may not come into contact with the heating unit (121) of the flavor aspirator (100) while the stick (1) is held in the holding portion (140). If the area where the receiving portion (13) is provided is not in contact with the heating unit (121) of the flavor aspirator (100), it is assumed that the heat inside the base portion (11) heated by the heating unit (121) is propagated to the receiving portion (13). This promotes the volatilization of flavor and taste components contained in the contents (51) of the capsule (50).

[0127] The internal space (70) is a space in which the capsule (50) and the retaining member (71) are accommodated, and is surrounded by the second wrapping paper (14).

[0128] The lower limit of the ratio of the void (72), which is the internal space (70) excluding the retaining member (71), to the internal space (70) is preferably 70% or more, more preferably 75% or more, and even more preferably 80% or more, in terms of preventing an increase in the air resistance of the stick (1) due to the receiving portion (13). Furthermore, the upper limit of the ratio of the void (72) to the internal space (70) is preferably 99% or less, more preferably 95% or less, and even more preferably 90% or less, in terms of securing the reception of the retaining member (71). In addition, it is preferable that the ratio of the void (72) to the internal space (70) is a ratio that satisfies any combination of the aforementioned lower limit and upper limit.

[0129] For example, in the case of a retaining member (71) having a thickness of 200 μm, if the length of the retaining member (71) (size in the direction orthogonal to the centerline direction) is 1 mm, 9 mm, 16 mm, 34 mm, 42 mm, or 50 mm, the proportion occupied by the void (72) is 99%, 95%, 90%, 80%, 75%, or 70%, respectively (the cross-sectional area of ​​the internal space (70) is 33.42 mm 2 (Assumed to be the same below). Accordingly, when the thickness of the retaining member (71) is 200 μm, the length of the retaining member (71) is preferably 50 mm or less, more preferably 42 mm or less, and even more preferably 34 mm or less. Furthermore, when the thickness of the retaining member (71) is 200 μm, the length of the retaining member (71) is preferably 1 mm or more, more preferably 9 mm or more, and even more preferably 16 mm or more.

[0130] Furthermore, in the case of a retaining member (71) having a thickness of 125 μm, when the length of the retaining member (71) is 2 mm, 13 mm, 27 mm, 53 mm, 68 mm, or 80 mm, the proportion occupied by the void (72) is 99%, 95%, 90%, 80%, 75%, or 70%, respectively. Accordingly, when the thickness of the retaining member (71) is 125 μm, the length of the retaining member (71) is preferably 80 mm or less, more preferably 68 mm or less, and even more preferably 53 mm or less. Furthermore, when the thickness of the retaining member (71) is 125 μm, the length of the retaining member (71) is preferably 2 mm or more, more preferably 13 mm or more, and even more preferably 27 mm or more.

[0131] Furthermore, in the case of a retaining member (71) having a thickness of 100 μm, when the length of the retaining member (71) is 2 mm, 18 mm, 35 mm, 68 mm, 85 mm, or 100 mm, the proportion occupied by the void (72) is 99%, 95%, 90%, 80%, 75%, or 70%, respectively. Accordingly, when the thickness of the retaining member (71) is 100 μm, the length of the retaining member (71) is preferably 100 mm or less, more preferably 85 mm or less, and even more preferably 68 mm or less. Furthermore, when the thickness of the retaining member (71) is 100 μm, the length of the retaining member (71) is preferably 2 mm or more, more preferably 18 mm or more, and even more preferably 35 mm or more.

[0132] Furthermore, in the case of a retaining member (71) having a thickness of 40 μm, when the length of the retaining member (71) is 5 mm, 40 mm, 80 mm, 165 mm, 205 mm, or 250 mm, the proportion occupied by the void (72) is 99%, 95%, 90%, 80%, 75%, or 70%, respectively. Accordingly, when the thickness of the retaining member (71) is 40 μm, the length of the retaining member (71) is preferably 250 mm or less, more preferably 205 mm or less, and even more preferably 165 mm or less. Furthermore, when the thickness of the retaining member (71) is 40 μm, the length of the retaining member (71) is preferably 5 mm or more, more preferably 40 mm or more, and even more preferably 80 mm or more.

[0133] Furthermore, in the cross-section of the receiving portion (13), the ratio of the capsule (50) to the ratio of the void (72) is preferably 0.15 to 0.6 in order to prevent the air resistance of the stick (1) from increasing due to the capsule (50). In other words, in the cross-section of the receiving portion (13), the ratio of the area of ​​the capsule (50) to the area of ​​the void (72) is preferably 0.15 to 0.6. Here, the "cross-section of the receiving portion (13)" is, for example, a cross-section passing through the center point of the capsule (50) when the capsule (50) is spherical. The "ratio of the area of ​​the capsule (50) to the area of ​​the void (72)" is a value obtained by dividing the area of ​​the capsule (50) in the cross-section of the receiving portion (13) by the area of ​​the void (72) in the cross-section of the receiving portion (13).

[0134] It should be noted that when the capsule (50) has a diameter of 5 mm, the ratio of the area of ​​the capsule (50) to the area of ​​the void (72) (this ratio may also be simply referred to as the "area ratio" below) is as follows depending on the thickness and length of the retaining member (71). That is, when the thickness of the retaining member (71) is 200 μm, the area ratio is 0.6 when the length of the retaining member (71) is 4 mm; when the thickness is 125 μm, the area ratio is 0.6 when the length is 6 mm; when the thickness is 100 μm, the area ratio is 0.6 when the length is 10 mm; and when the thickness is 40 μm, the area ratio is 0.6 when the length is 20 mm. For a capsule (50) with a diameter of 5 mm, if the thickness of the retaining member (71) is 200 μm, 125 μm, 100 μm, or 40 μm, the length of the retaining member (71) is preferably 4 mm, 6 mm, 10 mm, or 20 mm or less, respectively.

[0135] Furthermore, when the capsule (50) has a diameter of 4.5 mm, the area ratio is as follows depending on the thickness and length of the retaining member (71). That is, when the thickness of the retaining member (71) is 200 μm, the area ratio is 0.6 when the length of the retaining member (71) is 35 mm; when the thickness is 125 μm, the area ratio is 0.6 when the length is 58 mm; when the thickness is 100 μm, the area ratio is 0.6 when the length is 70 mm; and when the thickness is 40 μm, the area ratio is 0.6 when the length is 175 mm. For a capsule (50) with a diameter of 4.5 mm, when the thickness of the retaining member (71) is 200 μm, 125 μm, 100 μm, or 40 μm, it is preferable that the length of the retaining member (71) be 35 mm, 58 mm, 70 mm, or 175 mm or less, respectively.

[0136] Furthermore, when the capsule (50) has a diameter of 3.5 mm, the area ratio is as follows depending on the thickness and length of the retaining member (71). That is, when the thickness of the retaining member (71) is 200 μm, the area ratio is 0.6 when the length of the retaining member (71) is 88 mm; when the thickness is 125 μm, the area ratio is 0.6 when the length is 140 mm; when the thickness is 100 μm, the area ratio is 0.6 when the length is 170 mm; and when the thickness is 40 μm, the area ratio is 0.41 when the length is 250 mm. It should be noted that when the capsule (50) has a diameter of 3.5 mm, the area ratio is approximately 0.29 when the length of the retaining member (71) is 3 mm, regardless of the thickness. Accordingly, when the capsule (50) has a diameter of 3.5 mm, an area ratio of 0.15 to 0.6 is achieved by setting the thickness and length of the retaining member (71) considering the ratio occupied by the void (72).

[0137] Furthermore, even when the capsule (50) has a diameter of 3.5 mm or less, an area ratio of 0.15 to 0.6 is also achieved by setting the thickness and length of the retaining member (71) considering the ratio occupied by the void (72).

[0138] A retaining member (71) is a member that is retained in the internal space (70) along the centerline direction (longitudinal direction) of the stick (1) and restricts the movement of the capsule (50). The retaining member (71) must restrict the movement of the capsule (50) within the internal space (70) while suppressing an increase in air resistance of the receiving portion (13), but it is not necessary to partition the entire interior of the internal space (70). Specifically, in the cross-section of the receiving portion (13), the retaining member (71) can be retained in the internal space (70) not only when both ends thereof are in contact with the second wrapping paper (14), but also when only one end thereof is in contact with the second wrapping paper (14). Furthermore, the retaining member (71) placed in the internal space (70) may be one or two or more.

[0139] Furthermore, it is preferable that the retaining member (71) is a member whose cross-sectional shape in the cross section is deformed when a physical external force is applied to the receiving portion (13). The retaining member (71) is, for example, a sheet-type member. Examples of sheet-type members that may be provided include paper, cardboard, tobacco sheets, a processed material obtained by forming a raw material containing flavor and taste components into a sheet shape (hereinafter referred to as "flavor sheet"), and a processed material obtained by forming a resin into a sheet shape (hereinafter referred to as "resin sheet"). Furthermore, the retaining member (71) is not limited to a sheet-type member and may be a plant leaf or a member made of plastic, etc., that is molded using a die to achieve a desired cross-sectional shape. It should be noted that when the receiving portion (13) includes a plurality of retaining members (71), the plurality of retaining members (71) may each be a different member.

[0140] In the example illustrated in FIG. 5, the receiving portion (13) receives a capsule (50) while a retaining member (71) is maintained to divide the internal space (70) into two spaces in a cross-section. Specifically, the retaining member (71) is maintained so that its cross-sectional shape is flat (substantially linear) in the cross-section of the receiving portion (13), and the retaining member (71) divides the internal space (70) so that two voids (72) are formed. Then, the capsule (50) is received inside one of the voids (72). This makes it possible to more significantly restrict the range of movement of the capsule (50) within the receiving portion (13) compared to a configuration where the receiving portion (13) is hollow.

[0141] Furthermore, it is preferable that the retaining member (71) be attached to the capsule (50) in order to restrict the movement of the capsule (50). In other words, it is preferable that the capsule (50) be attached to the retaining member (71). In addition, the capsule (50) is not limited to being positioned close to the center in the cross-section of the receiving portion (13), but may be positioned close to the outer circumference in the cross-section of the receiving portion (13), and specifically, may be positioned close to the second wrapping paper (14).

[0142] By restricting the movement of the capsule (50) within the receiving portion (13), the physical external force applied to the receiving portion (13) is more easily transmitted to the capsule (50), making it easier for the capsule (50) to break. Furthermore, since both ends of the retaining member (71) are in contact with the second wrapping paper (14) in the cross-section of the receiving portion (13), the physical external force applied to the receiving portion (13) can be more easily transmitted to the capsule (50) than when only one end is in contact with the second wrapping paper (14).

[0143] The length of the retaining member (71) is greater than the diameter of the receiving portion (13) in the cross-section of the receiving portion (13). In other words, the length of the retaining member (71) is greater than the diameter of the receiving portion (13) in the cross-section of the receiving portion (13). An example illustrated in FIG. 5(a) illustrates a case where the length of the retaining member (71) is equal to the diameter of the receiving portion (13) in the cross-section of the receiving portion (13). An example illustrated in FIG. 5(b) illustrates a case where the length of the retaining member (71) is longer than the diameter of the receiving portion (13) in the cross-section of the receiving portion (13).

[0144] When the retaining member (71) is a sheet-type member containing at least paper, its basis weight is preferably 30 gsm to 250 gsm. Furthermore, the basis weight of the retaining member (71) is preferably 80 gsm to 250 gsm when the ratio of the length of the retaining member (71) to the diameter of the receiving portion (13) in the cross-section of the receiving portion (13) is 6 or less, and the basis weight of the retaining member (71) is preferably 30 gsm to 50 gsm when the ratio of the length of the retaining member (71) to the diameter of the receiving portion (13) is 20 or more. This makes it easier to break the capsule (50) contained in the receiving portion (13) when a physical external force is applied to the receiving portion (13). It should be noted that the aforementioned retaining member (71) having a thickness of 200 μm constitutes a cigarette sheet, and the retaining member (71) having a thickness of 125 μm or 100 μm constitutes a cardboard, and each of the cigarette sheet and the cardboard has a basis weight of 80 gsm to 250 gsm. Furthermore, the aforementioned retaining member (71) having a thickness of 40 μm constitutes a thin paper (e.g., paper having a channel structure), and the basis weight of the thin paper is 30 gsm to 50 gsm.

[0145] The retaining member (71) is preferably a member to which the contents (51) move after being released from the capsule (50), in order to prevent the contents (51) from leaking out of the stick (1). Furthermore, the retaining member (71) is preferably a member to which the contents (51) are absorbed when the contents (51) are liquid or gel. For example, the retaining member (71) is a porous body made of a porous material. Furthermore, the retaining member (71) may have different properties between, for example, a first layer (71a) that does not contact the capsule (50) and a second layer (71b) that contacts the capsule (50). Specifically, the retaining member (71) may include a second layer (71b) that contacts the capsule (50), and the second layer (71b) is formed by a surface treatment such as attaching a sheet having excellent water absorbency to the first layer (71a), which is the base material of the retaining member (71). In other words, a surface treatment such as attaching a sheet having excellent water absorption to the surface of the retaining member (71) can be performed. A porous sheet can be mentioned as an example of a "sheet having excellent water absorption."

[0146] If the capsule (50) is damaged, flavor and taste components volatilized from the contents (51) of the capsule (50) can diffuse not only into the void (72) where the capsule (50) is received, but also into the void (72) where the capsule (50) is not received. For example, the contents (51) are absorbed by the retaining member (71), and flavor and taste components volatilize from the surface (front or back) of the retaining member (71) that does not come into contact with the capsule (50), and thereby the volatilized flavor and taste components can diffuse into the void (72) where the capsule (50) is not received. Furthermore, for example, by employing a retaining member (71) through which air can pass, the volatilized flavor and taste components can diffuse into the void (72) where the capsule (50) is not received.

[0147] There are no special restrictions on the cross-sectional shape of the retaining member (71) in the cross section of the receiving portion (13). Specifically, the cross-sectional shape of the retaining member (71) is not limited to a flat shape as shown in FIG. 5, and may have a curve.

[0148] FIG. 6 is a drawing illustrating another example of a cross-section of the VV portion of FIG. 1 of a flavor-absorbing stick (1) according to Example 1. FIG. 6 illustrates an example of a cross-section of a receiving portion (13) according to Example 1 in which the third wrapping paper (15) is omitted.

[0149] In the example illustrated in FIG. 6, the receiving portion (13) receives a capsule (50) in a state where the cross-sectional shape of each of the plurality of retaining members (71) has a plurality of curved portions (73). Specifically, two retaining members (71) are arranged so that their cross-sectional shape is S-shaped in the cross-section of the receiving portion (13), and the capsule (50) is received in a gap (72) so as to be squeezed between the retaining members (71). When the retaining member (71) is curved as in the curved portion (73), it is preferable that the retaining member (71) contacts the second wrapping paper (14) at least two locations in the cross-section of the receiving portion (13) in order to suppress the movement of the retaining member (71) itself.

[0150] In addition, the capsule (50) may be squeezed between the retaining members (71) and may also be joined to at least one of the retaining members (71). Furthermore, the capsule (50) is not limited to being positioned close to the center in the cross-section of the receiving portion (13), but may be positioned close to the outer circumference in the cross-section of the receiving portion (13), specifically, close to the second wrapping paper (14).

[0151] A retaining member (71) having a curved cross-sectional shape allows the receiving portion (13), which has been deformed after a physical external force is applied to the receiving portion (13), to be restored to its original shape more easily compared to a configuration in which the retaining member (71) has a flat cross-sectional shape. Additionally, a retaining member (71) having a curved cross-sectional shape allows the receiving portion (13) to be restored to its original shape more easily compared to a configuration in which the receiving portion (13) has a fold such as a sharp edge. Furthermore, a retaining member (71) having a curved cross-sectional shape allows the stick (1) to be manufactured more easily because there is no need to strictly manage the length of the retaining member (71) compared to a configuration in which the retaining member (71) has a flat cross-sectional shape.

[0152] When the receiving portion (13) is crushed in response to a physical external force applied from the outside to break the capsule (50), the proportion of the air gap (72) in the internal space (70) decreases, causing an increase in air resistance within the receiving portion (13). Specifically, when the receiving portion (13) is crushed as the capsule (50) breaks, the proportion of the air passage within the receiving portion (13) decreases, causing an increase in air resistance of the stick (1). However, when no physical external force is applied to the receiving portion (13), the crushed and deformed receiving portion (13) is restored to its original shape, so suitable air resistance can be achieved even after the capsule (50) is broken.

[0153] FIG. 7 is a drawing illustrating another example of a cross-section of the VV portion of FIG. 1 of a flavor-absorbing stick (1) according to Example 1. FIG. 7 illustrates an example of a cross-section of a receiving portion (13) according to Example 1 in which the third wrapping paper (15) is omitted.

[0154] In the example illustrated in FIG. 7, the receiving portion (13) receives a capsule (50) in a state where a single retaining member (71) has a plurality of curved portions (73) in its cross-sectional shape. Specifically, the retaining member (71) is positioned so that its cross-section is Ω-shaped in the cross-section of the receiving portion (13), and the capsule (50) is received within the gap (72) in such a manner that it is clamped by the retaining member (71).

[0155] A retaining member (71) having an Ω-shaped cross-section allows the deformed receiving portion (13) to be restored to its original shape with similar ease as when there are two retaining members (71) having an S-shaped cross-section, even though there is only one retaining member (71) in this case. Furthermore, when the capsule (50) is clamped by the retaining member (71), there is no longer a need to adjust the positional relationship of each retaining member (71) that is required when the capsule (50) is clamped between multiple retaining members (71). Furthermore, since there is only one retaining member (71), the stick (1) is manufactured more easily than when multiple retaining members (71) are provided. Moreover, by providing multiple curved portions (73), the length of the retaining member (71) does not need to be strictly controlled compared to a configuration where the retaining member (71) has a flat cross-sectional shape, thus making it easier to manufacture the stick (1).

[0156] FIG. 8 is a drawing illustrating another example of a cross-section of the VV portion of FIG. 1 of a flavor-absorbing stick (1) according to Example 1. FIG. 8 illustrates an example of a cross-section of a receiving portion (13) according to Example 1 in which the third wrapping paper (15) is omitted.

[0157] In the example illustrated in FIG. 8, the receiving portion (13) receives the capsule (50) in a state where the cross-sectional shape of the retaining member (71) has a plurality of corner portions (74). Specifically, the retaining member (71) is positioned so that its cross-sectional shape is polygonal in the cross-section of the receiving portion (13), and the capsule (50) is received within the gap (72) in such a manner that it is clamped between the retaining member (71) and the second wrapping paper (14). When the retaining member has a polygonal cross-section, it is preferable that the retaining member (71) contacts the second wrapping paper (14) at least two locations within the cross-section of the receiving portion (13) in order to suppress the movement of the retaining member (71) itself. Additionally, the capsule (50) can be clamped by the retaining member (71).

[0158] A retaining member (71) having a polygonal cross-section allows for easier formation of a desired cross-sectional shape compared to a configuration having an S-shaped or Ω-shaped cross-section. Furthermore, when the retaining member (71) is tubular, even in the case of a receiving portion (13) where the proportion of the void (72) in the internal space (70) is high, the cross-sectional shape of the receiving portion (13) can be easily formed as a circle.

[0159] A second wrapping sheet (14), which is an example of an exterior member, is wrapped around the outer surface of the retaining member (71) to maintain its shape. The second wrapping sheet (14) is composed of a separate member from the retaining member (71).

[0160] There are no specific limitations on the second wrapping paper (14), but it is a material having sufficient thickness or hardness to maintain the shape of the retaining member (71). Examples of the second wrapping paper (14) that may be provided include paper, cardboard, cigarette sheets, flavor sheets, or resin sheets.

[0161] The second wrapping paper (14) for manufacturing the receiving portion (13) may be, for example, square or rectangular. The size of the second wrapping paper (14) may be determined by the size of the receiving portion (13). When the retaining member (71) is wrapped in a cylindrical shape by the second wrapping paper (14), for example, one end of the second wrapping paper (14) and the opposite end of the second wrapping paper (14) overlap by about 2 mm in the circumferential direction and are bonded together to form a cylindrical paper tube shape in which the retaining member (71) is placed inside. In addition, the retaining member (71) may be placed inside a tube formed by winding the second wrapping paper (14), or placed inside a tube made of synthetic resin or the like that is used instead of the second wrapping paper (14).

[0162] Furthermore, the second wrapping paper (14) may be formed integrally with, for example, the retaining member (71). Specifically, the receiving portion (13), which includes the retaining member (71) and whose outer surface is covered by the second wrapping paper (14), may be formed, for example, by folding a sheet-type member. In other words, the receiving portion (13) may be formed, for example, by continuously winding a sheet-type member. Furthermore, the receiving portion (13) may be a member made of plastic, for example, which is molded into a desired shape using a die.

[0163] A third wrapping paper (15), which is an example of an exterior member, surrounds at least a portion of the outer surface of the base portion (11) and at least a portion of the outer surface of the receiving portion (13).

[0164] There are no special restrictions on the composition or shape of the third wrapping paper (15), and it may have a general shape, for example, it may have the same composition and shape as the first wrapping paper (12) or the second wrapping paper (14).

[0165] As described above, the stick (1) is a flavor inhalation stick that is heated by insertion into a flavor inhaler (100) and includes a capsule (50) having contents (51) that are released when the capsule (50) is broken, and a receiving portion (13) for receiving the capsule (50). Then, the receiving portion (13) has a retaining member (71) that is maintained in an internal space (70) along the longitudinal direction of the stick (1) and restricts the movement of the capsule (50) within the internal space (70), and the proportion of the void (72), which is the internal space (70) excluding the retaining member (71), is 70% or more. It should be noted that the stick (1) does not need to include a cooling portion (20) for cooling vapor and aerosol during user inhalation, in order to achieve a more compact size in the centerline direction.

[0166] Preferably, the receiving portion (13) includes an outer member that is wrapped around the outer surface to maintain the shape of the retaining member (71).

[0167] By maintaining the retaining member (71) in a desired shape, the proportion of the air gap (72) through which air passes during suction can be easily adjusted and maintained.

[0168] The stick (1) further includes a substrate (11) (see FIG. 1) in which an aerosol is generated by heating. Then, it is preferable that a receiving portion (13) be positioned adjacent to the substrate (11).

[0169] The base portion (11) and the receiving portion (13) are included in the portion to be heated (10) of the stick (1) to which heat from the heating unit (121) can be applied when the stick (1) is inserted into the retaining portion (140) of the flavor aspirator (100). Specifically, at least a portion of the base portion (11) is heated by the heating unit (121). Furthermore, the receiving portion (13) disposed adjacent to the base portion (11) can be heated by the heating unit (121), or heat inside the base portion (11) heated by the heating unit (121) can be propagated to the receiving portion (13).

[0170] The receiving portion (13) for receiving the capsule (50) is positioned adjacent to the base portion (11) heated by the heating unit (121), thereby promoting the volatilization of flavor and taste components contained in the contents (51) of the capsule (50). This enables the improvement of the delivery efficiency of the flavor and taste components contained in the contents (51) of the capsule (50).

[0171] Here, the capsule (50) contained within the receiving portion (13) is expected to be damaged by a physical external force. In the receiving portion (13) containing the capsule (50), the proportion of the air gap (72) through which air passes during suction in the internal space (70) is 70% or more. This allows for suppressing the increase in air resistance during suction caused by the provision of the receiving portion (13) containing the capsule (50). Furthermore, the retaining member (71) restricts the movement of the capsule (50) contained within the receiving portion (13), thereby making it easier to apply a physical external force to the capsule (50). Specifically, the retaining member (71) restricts the movement of the capsule (50), thereby allowing a physical external force to be easily applied to the capsule (50) when a physical external force is applied by the broken part (115), or when pressure is applied by a user placing the stick (1) between their thumb and index finger and pressing with the thumb and index finger. In other words, the stick (1) can suppress the movement of the capsule (50) while simultaneously suppressing the increase in air resistance resulting from the provision of the capsule (50).

[0172] Preferably, in the cross-section of the receiving portion (13), the ratio of the area of ​​the undamaged capsule (50) to the area of ​​the air gap (72) through which air passes during suction is 0.15 to 0.6.

[0173] This allows for the reduction of the proportion of the receiving portion (13) occupied by the void (72) by the undamaged capsule (50). Furthermore, even if a user inserts a stick (1) having an undamaged capsule (50) into the retaining portion (140) of the flavor inhaler (100) and inhales while the capsule (50) remains undamaged, it is still possible to suppress the increase in airflow resistance resulting from the provision of the capsule (50).

[0174] Preferably, the capsule (50) is joined to the retaining member (71) or clamped by the retaining member (71).

[0175] The position of the capsule (50) inside the receiving portion (13) can be limited. Specifically, the capsule (50) can be maintained at a desired position inside the receiving portion (13).

[0176] Preferably, in the cross-section of the receiving portion (13), the cross-sectional shape of the retaining member (71) is curved. Preferably, the cross-sectional shape of the retaining member (71) has a plurality of curved portions (73).

[0177] When a physical external force is applied to the outside of the receiving portion (13), the cross-sectional shape of the retaining member (71) is deformed. When the physical external force is no longer applied to the receiving portion (13), due to stress in the curved portion, particularly the curved portion, the cross-sectional shape of the retaining member (71) before deformation is restored more easily to its original cross-sectional shape compared to a configuration where the cross-sectional shape before deformation is flat.

[0178] Preferably, in the cross-section of the receiving portion (13), the length of the retaining member (71) is equal to or longer than the diameter of the receiving portion (13).

[0179] The movement of the retaining member (71) itself is more effectively restricted than when the length of the retaining member (71) in the cross-section of the receiving portion (13) is shorter than the diameter of the receiving portion (13). Furthermore, by restricting the movement of the retaining member (71) itself, the movement of the capsule (50) is more effectively restricted, and it is easier to apply a physical external force to the capsule (50).

[0180] Preferably, in the cross-section of the receiving portion (13), the ratio of the length of the retaining member (71) to the diameter of the receiving portion (13) is 1.5 to 30.

[0181] This not only suppresses the movement of the retaining member (71) itself and the movement of the capsule (50), but also suppresses the increase in air resistance during suction due to the provision of the receiving portion (13).

[0182] Preferably, the retaining member (71) is, for example, a sheet-type member.

[0183] The cross-sectional shape of the retaining member (71) in the cross section of the receiving portion (13) can be easily formed into a desired shape. Furthermore, the cross-sectional shape of the retaining member (71) is easily deformed in response to a physical external force applied to the receiving portion (13) from the outside. Specifically, the receiving portion (13) including the retaining member (71) that is easily deformable can be easily crushed in response to a physical external force applied from the outside. By making the receiving portion (13) easily crushed, a physical external force can be easily applied to the capsule (50) received in the receiving portion (13).

[0184] Preferably, the retaining member (71) includes at least paper.

[0185] If the capsule (50) having liquid or gel contents (51) is broken, the contents (51) may be absorbed. Furthermore, the material constituting the retaining member (71) may be substantially the same as the material of the second wrapping paper (14) (an example of an outer member) that is wrapped around the outer surface of the receiving portion (13).

[0186] Preferably, the basis weight of the retaining member (71) is 35 gsm to 250 gsm.

[0187] At least, the capsule (50) can be aided in breaking by a physical external force through a retaining member (71) containing paper. Furthermore, a balance can be achieved between the ease of deformation of the retaining member (71) under a physical external force and the water absorption of the liquid or gel-like contents (51).

[0188] Preferably, the retaining member (71) is a porous body, or a porous sheet is attached to the surface of the retaining member (71).

[0189] This allows the contents (51) to secure a destination to move to after being released from the capsule (50) and prevents the contents (51) from leaking out of the stick (1).

[0190] <Example 2>

[0191] FIG. 9 is a longitudinal cross-sectional view of a flavor-absorbing stick (2) according to Example 2. FIG. 10 is a drawing illustrating an example of a cross-sectional view of the XX portion in FIG. 9 of a flavor-absorbing stick (2) according to Example 2.

[0192] The stick (2) according to Example 2 is different from the stick (1) according to Example 1 in that the heating portion (210) corresponding to the heating portion (10) is different. Differences from Example 1 will be explained below. The same reference numerals are used for the same components in Example 1 and Example 2, and these will not be described in detail.

[0193] The heating portion (210) differs from the heating portion (10) (see FIG. 1) in that it does not include a substrate portion separately from the receiving portion (213). The heating portion (210) includes the receiving portion (213) and the wrapping paper (214). The heating portion (210) is formed, for example, in a cylindrical shape. Furthermore, the heating portion (210) is connected (bonded) to the cooling portion (20) by wrapping the cooling portion (20) and the heating portion (210) together using the tipping paper (40). The material constituting the wrapping paper (214), which is an example of an outer member, may be the same as the material constituting the second wrapping paper (14) according to Example 1, for example.

[0194] The receiving portion (213) is a portion that receives the capsule (50) and is a portion where an aerosol is generated by heating. Specifically, the receiving portion (213) is a portion that receives the capsule (50) and the flavor source. The receiving portion (213) includes a retaining member (271) inside the internal space (270). In the internal space (270) of the receiving portion (213), there exists a void (272) where the retaining member (271) is not placed. The proportion of the internal space (270) occupied by the void (272) is greater than the proportion occupied by the retaining member (271).

[0195] In addition, in the cross-section of the receiving portion (213), the ratio of the area of ​​the capsule (50) to the area of ​​the void (272) is 0.15 to 0.6.

[0196] The receiving portion (213) is positioned adjacent to the first side end surface of the cooling portion (20).

[0197] The cross-section of the receiving portion (213) is substantially circular, and the diameter of the circle and the length around the cross-section can be appropriately changed according to the size of the stick (2). If the cross-section is not circular, it should be noted that the diameter above is assumed to be the diameter of a circle having the same area as the cross-section, and that the diameter of the circle is applied.

[0198] The air resistance of the receiving portion (213) is the same as the air resistance of the substrate portion (11) in which the capsule (50) is embedded. The air resistance of the receiving portion (213) is such that it is possible to realize a stick (2) having an air resistance equivalent to that of a stick that does not have a receiving portion (213) but has a substrate portion (11) in which the capsule (50) is embedded.

[0199] At least a portion of the area where the receiving portion (213) is provided comes into contact with the heating unit (121) of the flavor aspirator (100) while the stick (2) is held in the holding portion (140).

[0200] The internal space (270) is a space in which the capsule (50) and the retaining member (271) are accommodated, and is surrounded by a wrapping paper (214). The voids (272) of the internal space (270) are filled with a flavoring agent that generates an aerosol upon heating. The flavoring agent filling the voids (272) may be the same material as the flavoring agent contained in the base portion (11) according to Example 1.

[0201] The lower limit of the ratio of the void (272), which is the internal space (270) excluding the retaining member (271), to the internal space (270) is preferably 70% or more, more preferably 75% or more, and even more preferably 80% or more, in terms of increasing the amount of flavoring agent filling the receiving portion (213). Furthermore, the upper limit of the ratio of the void (272) to the internal space (270) is preferably 99% or less, more preferably 95% or less, and even more preferably 90% or less, in terms of securing the reception of the capsule (50) and the retaining member (271) having the desired volume. In addition, it is preferable that the ratio of the void (272) to the internal space (270) is a ratio that satisfies any combination of the aforementioned lower limit and upper limit.

[0202] The retaining member (271) is retained in the internal space (270) along the centerline direction (longitudinal direction) of the stick (2) and restricts the movement of the capsule (50). It is preferable that the capsule (50) is held in place by the retaining member (271) or between the retaining member (271) and the wrapping paper (214), or that the retaining member (271) is bonded to the capsule (50).

[0203] The retaining member (271) is a member whose cross-sectional shape is deformed when a physical external force is applied to the receiving portion (213), and, for example, may be the same member as the retaining member (71) according to Example 1. Furthermore, the retaining member (271) may be formed integrally with the wrapping paper (214) or may be formed integrally with the wrapping paper (214).

[0204] In this embodiment, in the flavor aspirator (100) (see FIG. 4), the size and arrangement of the heating unit (121) for heating the stick (2) are appropriately changed to heat at least a portion of the receiving portion (213) filled with a flavor source. Furthermore, the size and arrangement of the insulating portion (144) correspond to the size and arrangement of the heating unit (121).

[0205] Furthermore, the broken portion (115) (see FIG. 3) is provided in a position such that when the broken portion (115) moves into the space (141), a physical external force can be applied to at least a portion of the area of ​​the stick (2) where the capsule (50) is placed. Specifically, in this embodiment, the broken portion (115) is provided in a position such that when the broken portion (115) moves into the space (141), a physical external force can be applied to the receiving portion (213) that receives the capsule (50) in the heated portion (210).

[0206] As described above, the stick (2) is a flavor inhalation stick that is heated by insertion into the flavor inhaler (100) and includes a capsule (50) having contents (51) that are released when the capsule (50) is broken, and a receiving portion (213) for receiving the capsule (50). Then, the receiving portion (213) has a retaining member (271) that is maintained in the internal space (270) along the longitudinal direction of the stick (2) and restricts the movement of the capsule (50) within the internal space (270), and the proportion of the void (272), which is the internal space (270) excluding the retaining member (271), is 70% or more. It should be noted that the stick (2) does not need to include a cooling portion (20) for cooling vapor and aerosol during user inhalation, in order to achieve a more compact size in the centerline direction.

[0207] Similar to the stick (1), the stick (2) can suppress the movement of the capsule (50) while simultaneously suppressing the increase in air resistance resulting from the provision of the capsule (50).

[0208] Furthermore, the voids (272) within the receiving portion (213) are filled with a flavor source that generates an aerosol upon heating. The receiving portion (213) is the part where an aerosol is generated upon heating.

[0209] If the void (272) of the receiving portion (213) is not filled with a flavor source, the base portion filled with a flavor source must be provided separately from the receiving portion (213). In this embodiment, the size of the stick (2) in the centerline direction can be made smaller compared to the configuration in which the base portion for the flavor source is provided.

[0210] Furthermore, when the capsule (50) is placed inside a base portion filled with flavoring, pressure is indirectly applied to the capsule (50) when a physical external force is applied from outside the base portion. The capsule (50) is damaged by the application of this indirect pressure. In this embodiment, the pressure applied to the capsule (50) by the retaining member (271) in the receiving portion (213) can be increased, so the capsule (50) can be easily damaged.

[0211] <Example 3>

[0212] FIG. 11 is a cross-sectional view of a flavor-absorbing stick (3) according to Example 3.

[0213] The stick (3) according to Example 3 is different from the stick (1) according to Example 1 in that the heating portion (310) corresponding to the heating portion (10) is different. Differences from Example 1 will be explained below. The same reference numerals are used for the same components in Example 1 and Example 3, and these will not be described in detail.

[0214] The heating portion (310) differs from the heating portion (10) (see FIG. 1) in that it includes a solid member (316) to prevent the capsule (50) from detaching from the first side end surface of the heating portion (310). The heating portion (310) includes a base portion (311), a first wrapping paper (312), a receiving portion (313), a second wrapping paper (314), and a third wrapping paper (315). The heating portion (310) further includes a solid member (316). The heating portion (310) is formed, for example, in a cylindrical shape. Furthermore, the heating portion (310) is connected (bonded) to the cooling portion (20) by wrapping the cooling portion (20) and the heating portion (310) together using a tipping paper (40).

[0215] The base portion (311) is a part where an aerosol is generated by heating and contains a flavor source. The flavor source contained in the base portion (311) may be the same as the flavor source contained in the base portion (11) according to Example 1. Furthermore, while the stick (3) is held in the holding portion (140), at least a portion of the base portion (311) is accommodated in the internal space (141) of the holding portion (140). The size in the centerline direction and the cross-sectional area of ​​the base portion (311), and the contents of the flavor source may be appropriately changed according to the size of the stick (3).

[0216] The first wrapping paper (312) is a member that covers the outer surface of the substrate (311). The material constituting the first wrapping paper (312) may be the same as the material constituting the first wrapping paper (12) according to Example 1, for example.

[0217] The receiving portion (313) is a portion that receives the capsule (50), and its internal space constitutes a semi-hollow member. Similar to the receiving portion (13) according to Example 1, the receiving portion (313) includes a retaining member that is retained in its internal space along the centerline direction, and the ratio of the internal space occupied by the void is 70% or more. The receiving portion (313) is positioned adjacent to the first side end surface of the base portion (311). Furthermore, the cross-section of the receiving portion (313) is substantially circular, and the diameter of the circle and the length around the cross-section can be appropriately changed according to the size of the stick (3). If the cross-section is not circular, it should be noted that the above diameter is assumed to be the diameter of a circle having the same area as the cross-section, and that the diameter of the circle is applied.

[0218] The second wrapping sheet (314) is a member that covers the outer surface of the receiving portion (313). The material constituting the second wrapping sheet (314) may be the same as the material constituting the second wrapping sheet (14) according to Example 1, for example. The second wrapping sheet (314) may be formed integrally with the retaining member or may be formed integrally with the retaining member.

[0219] The solid member (316) is a member for preventing the capsule (50) from detaching from the first side end surface of the heated portion (310), and is placed on the first side (upstream side) of the receiving portion (313).

[0220] The cross-section of the solid member (316) is substantially circular, and the diameter of the circle and the length around the cross-section can be appropriately changed according to the size of the stick (3). If the cross-section is not circular, it should be noted that the diameter above is assumed to be the diameter of a circle having the same area as the cross-section, and that the diameter of the circle is applied.

[0221] There are no special restrictions on the material constituting the solid member (316), but it is preferable that it be a material that allows the contents (51) of the capsule (50) to pass through. For example, the material constituting the solid member (316) may be a paper filter filled with sheet-shaped paper pulp, or a filter obtained by forming a filling material such as cellulose acetate fiber, nonwoven fabric, or paper pulp into a cylindrical shape.

[0222] In addition, the core member (316) may be wrapped with a wrapping film that covers its outer surface.

[0223] The third wrapping paper (315) is a member that covers the outer circumference of the base portion (311), the outer circumference of the receiving portion (313), and the solid member (316). The material constituting the third wrapping paper (315) may be the same as the material constituting the third wrapping paper (15) according to Example 1, for example.

[0224] In addition, the heating portion (310) may be connected (bonded) to the cooling portion (20) by wrapping the cooling portion (20), the base portion (311), the receiving portion (313), and the solid member (316) as a single unit without providing the third wrapping paper (315). Furthermore, the heating portion (310) does not need to include the first wrapping paper (312) or the second wrapping paper (314).

[0225] In this embodiment, in the flavor aspirator (100) (see FIG. 4), the size and arrangement of the heating unit (121) for heating the stick (3) are appropriately changed to heat at least a portion of the base portion (311). Furthermore, the size and arrangement of the insulation portion (144) correspond to the size and arrangement of the heating unit (121).

[0226] Furthermore, the broken portion (115) (see FIG. 3) is provided in a position such that when the broken portion (115) moves into the space (141), a physical external force can be applied to at least a portion of the area of ​​the stick (3) where the capsule (50) is placed. Specifically, in this embodiment, the broken portion (115) is provided in a position such that when the broken portion (115) moves into the space (141), a physical external force can be applied to the receiving portion (313) that receives the capsule (50) in the heating portion (310).

[0227] As described above, the stick (3) is a flavor inhalation stick that is heated by insertion into the flavor inhaler (100) and includes a capsule (50) having contents (51) that are released when the capsule (50) is broken, and a receiving portion (313) for receiving the capsule (50). Then, the receiving portion (313) has a retaining member that is maintained in the internal space along the longitudinal direction of the stick (3) and restricts the movement of the capsule (50) within the internal space, and the proportion of the internal space excluding the retaining member is 70% or more. It should be noted that the stick (3) does not need to include a cooling portion (20) for cooling vapor and aerosol during user inhalation, in order to achieve a more compact size in the centerline direction.

[0228] Similar to the stick (1), the stick (3) can suppress the movement of the capsule (50) while simultaneously suppressing the increase in air resistance resulting from the provision of the capsule (50).

[0229] Preferably, the stick (3) includes a solid member (316) on the upstream side of the receiving portion (313).

[0230] If the first side (upstream) end surface of the stick (3) is the end surface of the receiving portion (313), there is a risk that the capsule (50) contained in the receiving portion (313) may detach from the first side of the stick (3). There is also a risk that the contents (51) released after the capsule (50) contained in the receiving portion (313) is damaged may leak from the first side end surface of the stick (3). In this embodiment, even if the capsule (50) detaches from the receiving portion (313), it is possible to prevent the capsule (50) from detaching from the first side of the stick (3). It is also possible to prevent the contents (51) of the capsule (50) from leaking into the flavor aspirator (100).

[0231] <Example 4>

[0232] FIG. 12 is a cross-sectional view of a flavor-absorbing stick (4) according to Example 4.

[0233] The stick (4) according to Example 4 is different from the stick (3) according to Example 3 in that the heating portion (410) corresponding to the heating portion (310) is different. Differences from Example 3 will be explained below. The same reference numerals are used for the same components in Example 3 and Example 4, and these will not be described in detail.

[0234] The heating portion (410) is different from the heating portion (310) (see FIG. 11) in that the receiving portion (413) corresponding to the receiving portion (313) in the heating portion (410) is positioned on the second side (upstream side) of the base portion (411) corresponding to the base portion (311). The heating portion (410) includes the base portion (411), the first wrapping paper (412), the receiving portion (413), the second wrapping paper (414), the third wrapping paper (415), and the solid member (416). Furthermore, the heating portion (410) is connected (bonded) to the cooling portion (20) by wrapping the cooling portion (20) and the heating portion (410) together using the tipping paper (40).

[0235] It should be noted that, in order to further reduce the size in the direction of the centerline, the heated part (410) does not need to include a solid member (416).

[0236] The base portion (411) is a part where an aerosol is generated by heating and contains a flavor source. The flavor source contained in the base portion (411) may be the same as the flavor source contained in the base portion (11) according to Example 1. Furthermore, while the stick (4) is held in the holding portion (140), at least a portion of the base portion (411) is accommodated in the internal space (141) of the holding portion (140). The size in the centerline direction and the cross-sectional area of ​​the base portion (411), and the contents of the flavor source may be appropriately changed according to the size of the stick (4).

[0237] The first wrapping paper (412) is a member that covers the outer surface of the substrate (411). The material constituting the first wrapping paper (412) may be the same as the material constituting the first wrapping paper (12) according to Example 1, for example.

[0238] The receiving portion (413) is a portion that receives the capsule (50), and its internal space constitutes a semi-hollow member. Similar to the receiving portion (13) according to Example 1, the receiving portion (413) includes a retaining member that is retained in its internal space along the longitudinal direction of the stick (4), and the ratio of the internal space occupied by the void is 70% or more. The receiving portion (413) is positioned on the second side of the heating portion (410). Specifically, the receiving portion (413) is positioned adjacent to the second side end surface of the base portion (411), and the second side end surface of the receiving portion (413) is positioned to form the second side end surface of the stick (4). Furthermore, the cross-section of the receiving portion (413) is substantially circular, and the diameter of the circle and the length around the cross-section can be appropriately changed according to the size of the stick (4). It should be noted that if the cross-section is not circular, the diameter above is assumed to be the diameter of a circle having the same area as the cross-section, and that the diameter of that circle is applied.

[0239] Furthermore, the receiving portion (413) may have a cooling element that absorbs heat by performing a phase transition at the temperature within the receiving portion (413) while maintaining the temperature within the receiving portion (413) at a temperature that enables the volatilization of flavor and taste components of the contents (51). There are no specific limitations on the type of cooling element, but it may be, for example, a biodegradable polymer or an edible polymer. Specific examples of the cooling element may include polylactic acid, polyvinyl alcohol (PVA), cellulose acetate, trehalose, maltose, sucrose, maltitol, glucose, processed wax, natural wax, hydrogenated oil, etc., or a combination thereof.

[0240] The second wrapping sheet (414) is a member that covers the outer surface of the receiving portion (413). The material constituting the second wrapping sheet (414) may be the same as the material constituting the second wrapping sheet (14) according to Example 1, for example. The second wrapping sheet (414) may be formed integrally with the retaining member or may be formed integrally with the retaining member.

[0241] The solid member (416) is a member for preventing the flavor source from escaping from the first side end surface of the heating part (410), and is placed on the first side (upstream side) of the receiving part (411).

[0242] The cross-section of the solid member (416) is substantially circular, and the diameter of the circle and the length around the cross-section can be appropriately changed according to the size of the stick (4). If the cross-section is not circular, it should be noted that the diameter above is assumed to be the diameter of a circle having the same area as the cross-section, and that the diameter of the circle is applied.

[0243] There are no special restrictions on the material constituting the solid member (416), but it is preferable that the material be one that allows the contents (51) of the capsule (50) to pass through the substrate (411). For example, the material constituting the solid member (416) may be the same as the material constituting the solid member (316) according to Example 3.

[0244] In addition, the core member (416) may be wrapped with a wrapping film that covers its outer surface.

[0245] The third wrapping paper (415) is a member that covers the outer surface of the part to be heated (410). The material constituting the third wrapping paper (415) may be the same as the material constituting the third wrapping paper (15) according to Example 1, for example.

[0246] In addition, the heating portion (410) may be connected (bonded) to the cooling portion (20) by using a tipping paper (40) to wrap the cooling portion (20), the base portion (411), the receiving portion (413), and the solid member (416) together without providing a third wrapping paper (415). Furthermore, the heating portion (410) does not need to include a first wrapping paper (412) or a second wrapping paper (414).

[0247] In this embodiment, in the flavor aspirator (100) (see FIG. 4), the size and arrangement of the heating unit (121) for heating the stick (4) are appropriately changed to heat at least a portion of the base portion (411). Furthermore, the size and arrangement of the insulation portion (144) correspond to the size and arrangement of the heating unit (121).

[0248] Furthermore, the broken portion (115) (see FIG. 3) is provided in a position such that when the broken portion (115) moves into the space (141), a physical external force can be applied to at least a portion of the area of ​​the stick (4) where the capsule (50) is placed. Specifically, in this embodiment, the broken portion (115) is provided in a position such that when the broken portion (115) moves into the space (141), a physical external force can be applied to the receiving portion (413) that receives the capsule (50) in the heating portion (410).

[0249] As described above, the stick (4) is a flavor inhalation stick that is heated by insertion into the flavor inhaler (100) and includes a capsule (50) having contents (51) that are released when the capsule (50) is broken, and a receiving portion (413) for receiving the capsule (50). Then, the receiving portion (413) has a retaining member that is maintained in the internal space along the longitudinal direction of the stick (4) and restricts the movement of the capsule (50) within the internal space, and the proportion of the internal space excluding the retaining member is 70% or more. It should be noted that the stick (4) does not need to include a cooling portion (20) for cooling vapor and aerosol during user inhalation, in order to achieve a more compact size in the centerline direction.

[0250] Similar to the stick (1), the stick (4) can suppress the movement of the capsule (50) while simultaneously suppressing the increase in air resistance resulting from the provision of the capsule (50).

[0251] Preferably, the stick (4) includes a receiving portion (413) on the upstream side of the base portion (411) in which a capsule (50) is received.

[0252] Here, it is assumed that the heating unit (121) of the flavor aspirator (100) contacts the area where the base portion (411) is placed, but does not contact the area where the receiving portion (413) is placed. When the receiving portion (413) is placed on the first side of the base portion (411), the heat applied to the capsule (50) is heat propagated from the base portion (411) heated by the heating unit (121), whereas the air passing through the receiving portion (413) is air flowing from the first side end surface of the stick (4). Meanwhile, when the receiving portion (413) is placed on the second side of the base portion (411), the heat applied to the capsule (50) is heat propagated from the base portion (411) heated by the heating unit (121), and the air passing through the receiving portion (413) is air that has passed through the base portion (411). The temperature of the air passing through the base portion (411) is higher than the temperature of the air flowing from the first side end surface of the stick (4). In this embodiment, since the temperature of the heat applied to the capsule (50) is increased, the volatilization of flavor and taste components contained in the contents (51) of the capsule (50) can be promoted.

[0253] <Example 5>

[0254] FIG. 13 is a cross-sectional view of a flavor-absorbing stick (5) according to Example 5.

[0255] The flavor-absorbing stick (5) according to Example 5 is different from the stick (4) according to Example 4 in that the heating part (510) corresponding to the heating part (410), the tipping paper (540) corresponding to the tipping paper (40), and the communication channel (560) corresponding to the communication channel (60) are different. Differences from Example 4 will be explained below. The same reference numerals are used for the same components in Example 4 and Example 5, and these will not be described in detail.

[0256] The stick (5) differs from the stick (4) (see FIG. 12) in that it does not include a cooling portion (20). The stick (5) includes a capsule (50), a heating portion (510), a filter portion (30), and a tipping paper (540). In the example of FIG. 13, a receiving portion (513), a base portion (511), and a solid member (516) are included in the heating portion (510). In the stick (5), the heating portion (510) and the filter portion (30), which are arranged in a line along the centerline direction, are integrated into a single element by wrapping with the tipping paper (540).

[0257] In addition, in this embodiment, it is assumed that the heating unit (121) of the flavor aspirator (100) contacts the area where the base portion (511) is placed, but does not contact the area where the receiving portion (513) is placed.

[0258] The heating portion (510) is different from the heating portion (410) in that it is connected (bonded) to the filter portion (30) using a tipping paper (540). The heating portion (510) includes a base portion (511), a first wrapping paper (512), a receiving portion (513), a second wrapping paper (514), a third wrapping paper (515), and a solid member (516). It should be noted that, in order to further reduce the size in the centerline direction, the heating portion (510) does not need to include the solid member (516).

[0259] The size of the heating portion (510) in the centerline direction can be appropriately changed according to the size of the stick (5). For example, the size of the heating portion (510) in the centerline direction may be similar to the size of the combined heating portion (410) and cooling portion (20) in Example 4 in the centerline direction.

[0260] The base portion (511) is a part where an aerosol is generated by heating, and corresponds to the base portion (411) according to Example 4. The size in the centerline direction and the cross-sectional area of ​​the base portion (511), and the contents of the flavor source can be appropriately changed according to the size of the stick (5).

[0261] The first wrapping paper (512) is a member that covers the outer surface of the substrate (511) and corresponds to the first wrapping paper (312) according to Example 3.

[0262] The solid member (516) is a member for preventing the flavor source from escaping from the first side end surface of the heated portion (510) and for preventing the contents (51) of the capsule (50) from leaking out, and corresponds to the solid member (316) according to Example 3. The cross-section of the solid member (516) is substantially circular, and the diameter of the circle and the length around the cross-section can be appropriately changed according to the size of the stick (5). If the cross-section is not circular, it should be noted that the diameter above is assumed to be the diameter of a circle having the same area as the cross-section, and that the diameter of the circle is applied.

[0263] The third wrapping paper (515) is a member that covers the outer surface of the part to be heated (510) and corresponds to the third wrapping paper (415) according to Example 4.

[0264] In addition, the heating portion (510) may be connected (bonded) to the filter portion (30) by using a tipping paper (540) to wrap the base portion (511), the receiving portion (513), and the solid member (516) together without providing the third wrapping paper (515). Furthermore, the heating portion (510) does not need to include the first wrapping paper (512) or the second wrapping paper (514).

[0265] The receiving portion (513) is a portion that receives the capsule (50), and its internal space constitutes a semi-hollow member. Similar to the receiving portion (13) according to Example 1, the receiving portion (513) includes a retaining member that is retained in its internal space along the longitudinal direction of the stick (5), and the ratio of the internal space occupied by the void is 70% or more. The receiving portion (513) is positioned on the second side of the heating portion (510). Specifically, the receiving portion (513) is positioned so that its first side end surface is adjacent to the second side end surface of the base portion (511), and its second side end surface is adjacent to the first side end surface of the filter portion (30). Furthermore, the cross-section of the receiving portion (513) is substantially circular, and the diameter of the circle and the length around the cross-section can be appropriately changed according to the size of the stick (5). It should be noted that if the cross-section is not circular, the diameter above is assumed to be the diameter of a circle having the same area as the cross-section, and that the diameter of that circle is applied.

[0266] Furthermore, the receiving portion (513) is a part that generates an aerosol by cooling the steam generated as a result of the heating of the base portion (511).

[0267] The size of the receiving portion (513) in the centerline direction can be appropriately changed according to the size of the stick (5), particularly the portion to be heated (510), but it is desirable that the size be such that a good flavor can be obtained while ensuring a sufficient cooling effect and that the loss of generated steam and aerosol can be suppressed. For example, the size of the receiving portion (513) in the centerline direction may be similar to the size of the cooling portion (20) in the centerline direction according to Example 1.

[0268] In addition, the receiving portion (513) may have a cooling element that absorbs heat by performing a phase transition at the temperature within the receiving portion (513) while maintaining the temperature within the receiving portion (513) at a temperature that enables the volatilization of flavor and taste components of the contents (51). For example, the type and specific example of the cooling element may be the same as that given for the cooling element of Example 4.

[0269] Although there are no specific restrictions on the placement of the capsule (50) contained in the receiving portion (513), it is preferable for the capsule (50) to be placed in a heat-applied zone to promote the volatilization of flavor and taste components contained in the contents (51). In other words, it is preferable for the receiving portion (513) to contain the capsule (50) in a high-temperature zone of the receiving portion (513).

[0270] The temperature within the receiving section (513) rises due to the propagation of heat from the base section (511) heated by the heating unit (121) and the passage of air passing through the base section (511). Since the receiving section (513) is not heated by the heating unit (121), the temperature within the receiving section (513) decreases as it moves further away from the base section (511). Therefore, it is preferable for the receiving section (513) to receive the capsule (50) close to the base section (511). In other words, it is preferable for the receiving section (513) to receive the capsule (50) in the first side (upstream) area of ​​the receiving section (513).

[0271] The second wrapping sheet (514) is a member that covers the outer surface of the receiving portion (513). The material constituting the second wrapping sheet (514) may be the same as the material constituting the second wrapping sheet (14) according to Example 1, for example. The second wrapping sheet (514) may be formed integrally with the retaining member or may be formed integrally with the retaining member.

[0272] The third wrapping paper (515) is a member that covers the outer circumference of the base portion (511), the outer circumference of the receiving portion (513), and the solid member (516). The material constituting the third wrapping paper (515) may be the same as the material constituting the third wrapping paper (15) according to Example 1, for example.

[0273] In addition, the heating portion (510) may be connected (bonded) to the filter portion (30) by using a tipping paper (540) to wrap the cooling portion (20), the base portion (511), the receiving portion (513), and the solid member (516) together without providing the third wrapping paper (515). Furthermore, the heating portion (510) does not need to include the first wrapping paper (512) or the second wrapping paper (514).

[0274] The tipping paper (540) is a member that is wrapped around the outer surface of the heating part (510) and the filter part (30). For example, the shape and configuration, basis weight and air permeability of the tipping paper (540) may be the same as the shape and configuration, basis weight and air permeability of the tipping paper (40) according to Example 1.

[0275] Furthermore, a communication channel (560) that enables communication between the outside and inside of the stick (5) is formed in the tipping paper (540).

[0276] The communication channel (560) enables communication between the outside and the inside of the stick (5). For example, the shape of the communication channel (560) may be the same as the shape of the communication channel (60) according to Example 1.

[0277] The passageway (560) is formed by a through hole formed in the area of ​​the tipping sheet (540) where the receiving portion (513) is placed. A plurality of passageways (560) are formed concentrically in the circumferential direction of the receiving portion (513) and are formed in the receiving portion (513). It should be noted that the passageway (560) may be formed around the entire circumference of the receiving portion (513) and / or may be formed in a part of the circumferential direction of the cooling portion (20). Furthermore, when a plurality of concentric passageways (560) are treated as a single passageway group, the passageway group may be one or two or more passageway groups.

[0278] Preferably, the location of the passageway (560) in the centerline direction is a location that allows air to flow in from the outside of the stick (5), for example, a location within the area where the stick (1) protrudes from the insertion port (142) of the flavor aspirator (100) while the stick is maintained within the retaining portion (140). For example, the location of the passageway (560) in the centerline direction based on the boundary between the receiving portion (513) and the filter portion (30) may be the same as the location of the passageway (60) in the centerline direction based on the boundary between the cooling portion (20) and the filter portion (30) according to Example 1. Furthermore, the location of the passageway (560) in the centerline direction based on the second side end surface of the stick (5) may be the same as the location of the passageway (60) in the centerline direction based on the second side end surface of the stick (1) according to Example 1. In addition, if the size in the centerline direction of the receiving portion (513) is 20 mm or more, for example, the position in the centerline direction of the connecting passage (560) based on the boundary between the base portion (511) and the receiving portion (513) may be the same as the position in the centerline direction of the connecting passage (60) based on the boundary between the base portion (11) and the cooling portion (20) according to Example 1.

[0279] The flue (560) is provided such that the air inflow rate from the flue (560) is the same as the air inflow rate from the flue (60) according to Example 1 while inhaling at 17.5 mL / sec in an automatic smoker.

[0280] The passageway (560) is composed of a through hole formed in the tipping paper (540), a through hole formed in the third wrapping paper (515), and a through hole formed in the second wrapping paper (514). Furthermore, if the second wrapping paper (514) and the third wrapping paper (515) have multiple pores and are breathable, the passageway (560) can be formed by the through hole of the tipping paper (540) and these pores.

[0281] In this embodiment, in the flavor aspirator (100) (see FIG. 4), the size and arrangement of the heating unit (121) for heating the stick (5) are appropriately changed so as to heat at least a portion of the base portion (511) without heating the receiving portion (513). Furthermore, the size and arrangement of the insulating portion (144) correspond to the size and arrangement of the heating unit (121).

[0282] Furthermore, the broken portion (115) (see FIG. 3) is provided in a position such that when the broken portion (115) moves into the space (141), a physical external force can be applied to at least a portion of the area of ​​the stick (5) where the capsule (50) is placed. Specifically, in this embodiment, the broken portion (115) is provided in a position such that when the broken portion (115) moves into the space (141), a physical external force can be applied to the receiving portion (513) that receives the capsule (50) in the heating portion (510).

[0283] As described above, the stick (5) is a flavor-absorbing stick that is heated by insertion into a flavor-absorbing device (100), and includes a capsule (50) having contents (51) that are released when the capsule (50) is broken, and a receiving portion (513) for receiving the capsule (50). Then, the receiving portion (513) has a retaining member that is maintained in the internal space along the longitudinal direction of the stick (5) and restricts the movement of the capsule (50) within the internal space, and the proportion of the internal space excluding the retaining member is 70% or more.

[0284] Similar to the stick (1), the stick (5) can suppress the movement of the capsule (50) while simultaneously suppressing the increase in air resistance resulting from the provision of the capsule (50).

[0285] Preferably, the capsule (50) is received in the area of ​​the receiving section (513) close to the material section (511).

[0286] When the heating unit (121) of the flavor aspirator (100) contacts the area where the base portion (511) is placed but does not contact the area where the receiving portion (513) is placed, the temperature inside the receiving portion (513) increases as it gets closer to the base portion (511). Since the temperature of the heat applied to the capsule (50) is higher than when the capsule (50) is received in an area closer to the filter portion (30), the volatilization of flavor and taste components contained in the contents (51) of the capsule (50) can be promoted.

[0287] Preferably, a communication channel (560) that enables communication between the outside and the inside is formed in the area where the receiving section (513) is located.

[0288] Even if a separate cooling section is not provided in the stick (5), air is introduced into the receiving section (513) from the outside when the user inhales the stick (5). This allows for the adjustment of the concentration of the inhaled aerosol and flavor and taste components. This can also facilitate the cooling of the air and steam introduced from the base section (511). Furthermore, the steam generated by heating the base section (511), along with the aerosol acting as a condensation nucleus, liquefies as a result of a decrease in temperature upon contact with air from the outside, which can facilitate the generation of aerosols.

[0289] <Example 6>

[0290] FIG. 14 is a cross-sectional view of a flavor-absorbing stick (6) according to Example 6.

[0291] The stick (6) according to Example 6 differs from the stick (1) according to Example 1 and the stick (2) according to Example 2 in that the heating portion (610) corresponding to the heating portion (10, 210) is different. Differences from Example 2 will be explained below. The same reference numerals are used for the same components of Example 1, Example 2 and Example 6, and these will not be described in detail.

[0292] The heating portion (610) differs from the heating portion (210) (see FIG. 9) in that it includes a solid member (616) to prevent the capsule (50) from detaching from the first side end surface of the heating portion (610). The heating portion (610) includes a receiving portion (613), a wrapping paper (614), and a solid member (616). The heating portion (610) is formed, for example, in a cylindrical shape. Furthermore, the heating portion (610) is connected (bonded) to the cooling portion (20) by wrapping the cooling portion (20) and the heating portion (610) together using a tipping paper (40). The material constituting the wrapping paper (614), which is an example of an outer member, may be the same as the material constituting the second wrapping paper (14) according to Example 1, for example.

[0293] In addition, at least a portion of the area where the receiving portion (613) is provided comes into contact with the heating unit (121) of the flavor aspirator (100) while the stick (6) is held in the holding portion (140).

[0294] The receiving portion (613) is a portion that receives the capsule (50), and its internal space constitutes a semi-hollow member. Similar to the receiving portion (13) according to Example 1, the receiving portion (613) includes a retaining member that is retained in its internal space along the longitudinal direction of the stick (6), and the proportion of the internal space occupied by the void is 70% or more. Similar to the void (272) according to Example 2, the void within the internal space of the receiving portion (613) may be filled with a flavoring agent that generates an aerosol upon heating. Furthermore, the contents (51) of the capsule (50) may contain a flavoring agent. Furthermore, the cross-section of the receiving portion (613) is substantially circular, and the diameter of the circle and the length around the cross-section may be appropriately changed according to the size of the stick (6). It should be noted that if the cross-section is not circular, the above diameter is assumed to be the diameter of a circle having the same area as the cross-section, and that the diameter of the circle is applied.

[0295] The solid member (616) is a member for preventing the flavor source from escaping from the first side end surface of the heated portion (610) and for preventing the contents (51) of the capsule (50) from leaking out. For example, the material constituting the solid member (616) may be the same as the material constituting the solid member (316) according to Example 3. Furthermore, the cross-section of the solid member (616) is substantially circular, and the diameter of the circle and the length around the cross-section may be appropriately changed according to the size of the stick (6). If the cross-section is not circular, it should be noted that the above diameter is assumed to be the diameter of a circle having the same area as the cross-section, and that the diameter of the circle is applied.

[0296] In this embodiment, in the flavor aspirator (100) (see FIG. 4), the size and arrangement of the heating unit (121) for heating the stick (6) is appropriately changed to heat at least a portion of the receiving portion (613). Furthermore, the size and arrangement of the insulating portion (144) correspond to the size and arrangement of the heating unit (121).

[0297] Furthermore, the broken portion (115) (see FIG. 3) is provided in a position such that when the broken portion (115) moves into the space (141), a physical external force can be applied to at least a portion of the area of ​​the stick (6) where the capsule (50) is placed. Specifically, in this embodiment, the broken portion (115) is provided in a position such that when the broken portion (115) moves into the space (141), a physical external force can be applied to the receiving portion (613) that receives the capsule (50) in the heating portion (610).

[0298] As described above, the stick (6) is a flavor inhalation stick that is heated by insertion into the flavor inhaler (100) and includes a capsule (50) having contents (51) that are released when the capsule (50) is broken, and a receiving portion (613) for receiving the capsule (50). Then, the receiving portion (613) has a retaining member that is maintained in the internal space along the longitudinal direction of the stick (6) and restricts the movement of the capsule (50) within the internal space, and the proportion of the internal space excluding the retaining member is 70% or more. It should be noted that the stick (6) does not need to include a cooling portion (20) for cooling vapor and aerosol during user inhalation, in order to achieve a more compact size in the centerline direction.

[0299] Similar to the stick (1), the stick (6) can suppress the movement of the capsule (50) while simultaneously suppressing the increase in air resistance resulting from the provision of the capsule (50).

[0300] <Variation Example>

[0301] (1) Although the embodiments of the present disclosure have been described above, the technical scope of the present disclosure is not limited to the scope disclosed in the embodiments described above. It will be apparent from the disclosure of the claims that the technical scope of the present disclosure includes various modifications or improvements to the embodiments described above.

[0302] (2) When a capsule is damaged by being crushed by being pressed from the outside of the receiving portion, the appearance or texture at one location outside the receiving portion may differ from the appearance or texture at other locations. When the receiving portion is pressed and crushed, the capsule may be damaged while being squeezed between the retaining member and the outer member wrapped around the outer surface to maintain the shape of the retaining member, or it may be damaged while being squeezed by the retaining member. Therefore, it is desirable that the pressure applied to the receiving portion from the outside be efficiently applied in the direction in which the capsule is squeezed between the outer member and the retaining member, or in the direction in which the capsule is squeezed between parts of the retaining member. For example, an image may be added at a location where force is easily applied in the desired direction when the receiving portion is pressed from the outside, or a surface treatment such as an irregularity-forming treatment may be applied. By making the appearance or texture at a location where it is desirable to apply pressure from the outside different from the appearance or texture at other locations, the user may be able to recognize the location where the pressure applied from the outside can be efficiently applied.

[0303] (3) The capsule may be damaged by heat. Specifically, the capsule may be damaged when heat is applied from the heating unit of the flavor aspirator. For example, the capsule may be damaged by thermal expansion or by thermal melting of the coating. In order to apply higher temperature heat to the capsule, when the flavor aspirator heats the flavor aspirator article from the outside, it is preferable that the capsule be positioned along the outer circumference of the receiving portion. The position of the capsule can be adjusted by a holding member, which restricts the movement of the capsule within the receiving portion. Furthermore, by holding the capsule in a desired position, the method of heat transfer to the capsule can be adjusted.

[0304] <Summary>

[0305] It should be noted that the present disclosure includes the following features.

[0306] (1) A heat-not-burn flavor inhalation stick that is inserted into a flavor inhaler and heated, wherein the flavor inhalation stick comprises: a capsule having contents that are released when the capsule is broken; and a receiving portion for receiving the capsule, wherein the receiving portion has a holding member that is maintained within an internal space along the longitudinal direction of the flavor inhalation stick and restricts the movement of the capsule within the internal space, and the proportion of the internal space excluding the holding member, which is a vacant space, is 70% or more.

[0307] (2) In the flavor inhalation stick disclosed in (1), the ratio of the area of ​​the capsule to the area of ​​the void in the cross-section of the receiving portion is 0.15 to 0.6.

[0308] (3) In the flavor inhalation stick disclosed in (2), the capsule is bonded to a retaining member or clamped by a retaining member.

[0309] (4) In the flavor-absorbing stick disclosed in any one of (1) to (3), the cross-sectional shape of the retaining member in the cross-section of the receiving portion is curved.

[0310] (5) In the flavor-absorbing stick disclosed in (4), the cross-sectional shape of the retaining member has a plurality of curved portions.

[0311] (6) In any one of (1) to (5) of the flavor-absorbing stick disclosed therein, in the cross-section of the receiving portion, the length of the retaining member is equal to or longer than the diameter of the receiving portion.

[0312] (7) In any one of (1) to (5) of the flavor-absorbing stick, the ratio of the length of the retaining member to the diameter of the receiving portion in the cross-section of the receiving portion is 1.5 to 30.

[0313] (8) In any one of (1) to (7) of the flavor-absorbing stick disclosed, the retaining member is a sheet-type member.

[0314] (9) In the flavor-absorbing stick disclosed in (8), the retaining member comprises at least paper.

[0315] (10) In the flavor-absorbing stick disclosed in (9), the basis weight of the retaining member is 35 gsm to 250 gsm.

[0316] (11) In any one of (1) to (10) of the flavor-inhaling stick disclosed therein, the retaining member is a porous body or a porous sheet is attached to the surface of the retaining member.

[0317] (12) In any one of (1) to (11) a flavor-absorbing stick, a solid member is included on the upstream side of the receiving portion.

[0318] (13) In any one of (1) to (12) of the flavor-absorbing stick, the receiving portion includes an outer member wrapped around the outer surface to maintain the shape of the retaining member, and the outer member is formed integrally with the retaining member or separately.

[0319] (14) In the flavor-inhaling stick disclosed in (13), the base portion for generating an aerosol by heating is included, and the receiving portion is disposed adjacent to the base portion.

[0320] (15) In the flavor-absorbing stick disclosed in (13), the pores within the receiving portion are filled with a flavor source that generates an aerosol upon heating.

[0321] (16) As a flavor aspiration system, it includes a flavor aspiration stick disclosed in any one of (1) to (15) and a flavor aspirator for heating the flavor aspiration stick.

[0322] (17) As a flavor aspiration system disclosed in (16), the flavor aspirator has a breaking part for breaking capsules in the flavor aspiration stick. Explanation of the symbols

[0323] 1 … flavor absorption stick, 10 … heating part, 11 … base part, 12 … first wrapping paper, 13 … receiving part, 14 … second wrapping paper, 15 … third wrapping paper, 20 … cooling part, 30 … filter part, 40 … tipping paper, 50 … capsule, 60 … flue passage, 100 … flavor aspirator, 115 … damaged part, 214 … wrapping paper, 316 … solid component

Claims

Claim 1 A heat-not-burn flavor inhalation stick that is inserted into a flavor inhaler and heated, comprising: a capsule having contents that are released when the capsule is broken; and a receiving portion for receiving said capsule, wherein the receiving portion has a retaining member that is maintained within an internal space along the longitudinal direction of said flavor inhalation stick and restricts the movement of said capsule within said internal space, and the ratio of the vacant space, which is the internal space excluding said retaining member, to 70% or more. Claim 2 A flavor inhalation stick according to claim 1, wherein, in the cross-section of the receiving portion, the ratio of the area of ​​the capsule to the area of ​​the void is 0.15 to 0.

6. Claim 3 In paragraph 2, the capsule is a flavor inhalation stick that is bonded to or clamped by the retaining member. Claim 4 A flavor-absorbing stick according to any one of claims 1 to 3, wherein, in the cross-section of the receiving portion, the cross-sectional shape of the retaining member is curved. Claim 5 In paragraph 4, the cross-sectional shape of the above-mentioned retaining member has a plurality of curved portions, a flavor-absorbing stick. Claim 6 A flavor-absorbing stick according to any one of claims 1 to 5, wherein in the cross-section of the receiving portion, the length of the retaining member is equal to or longer than the diameter of the receiving portion. Claim 7 A flavor-absorbing stick according to any one of claims 1 to 5, wherein, in the cross-section of the receiving portion, the ratio of the length of the retaining member to the diameter of the receiving portion is 1.5 to 30. Claim 8 In any one of claims 1 to 7, the retaining member is a sheet-type member, a flavor-absorbing stick. Claim 9 In paragraph 8, the above-mentioned retaining member is a flavor-absorbing stick comprising at least paper. Claim 10 In claim 9, a flavor-absorbing stick having a basis weight of 35 gsm to 250 gsm of the retaining member. Claim 11 A flavor-absorbing stick according to any one of claims 1 to 10, wherein the retaining member is a porous body or a porous sheet is attached to the surface of the retaining member. Claim 12 A flavor-absorbing stick comprising a solid member on the upstream side of the receiving portion in any one of claims 1 to 11. Claim 13 A flavor-absorbing stick according to any one of claims 1 to 12, wherein the receiving portion comprises an outer member wrapped around the outer surface to maintain the shape of the retaining member, and the outer member is formed integrally with or separately from the retaining member. Claim 14 A flavor-absorbing stick according to claim 13, comprising a substrate that generates an aerosol by heating, wherein the receiving portion is disposed adjacent to the substrate. Claim 15 In paragraph 13, the voids within the above-mentioned receiving portion are filled with a flavor source that generates an aerosol upon heating, forming a flavor absorbing stick. Claim 16 A flavor aspiration system comprising: a flavor aspiration stick according to any one of claims 1 to 15; and a flavor aspirator for heating the flavor aspiration stick. Claim 17 In claim 16, the flavor aspirator is a flavor aspiration system having a breaking part for breaking a capsule within the flavor aspiration stick.

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