Flavor-generating article, method for producing flavor-generating article, and smoking system

Abstract

Provided is a method for producing a flavor-generating article. This production method involves: a step for accommodating a tobacco slurry in a bottomed cylindrical container; and a drying step for drying the tobacco slurry to form a porous body.

Description

Flavor-generating article, method for manufacturing flavor-generating article, and smoking system

[0001] The present invention relates to a flavor generating article, a method for manufacturing a flavor generating article, and a smoking system.

[0002] Conventionally, flavor inhalers for inhaling flavors and the like without burning the material have been known. For example, a smoking material heating device that forms an aerosol by heating a smoking material made of tobacco containing volatile components is known as such a flavor inhaler (see Patent Document 1). In the aerosol generation system described in Patent Document 1, an aerosol-forming substrate and a susceptor are housed in a capsule, and the susceptor is inductively heated by an induction coil arranged around the side of the capsule.

[0003] International Publication No. 2017 / 068095

[0004] SUMMARY OF THE INVENTION It is an object of the present invention to provide a novel flavor generating article, method of manufacturing a flavor generating article, or smoking system.

[0005] According to a first aspect, there is provided a method for producing a flavor-generating article, the method including the steps of: placing a tobacco slurry in a bottomed cylindrical container; and drying the tobacco slurry to form a porous body.

[0006] According to the first aspect, a flavor-generating article having a tobacco-containing porous body can be easily produced from a tobacco slurry. This flavor-generating article has a porous body with a relatively large surface area, so that vapor or aerosol can be efficiently generated. The porous body may be used by removing it from a container, or it may be used while still contained in the container.

[0007] The manufacturing method may include a venting step of forming a vent hole in the bottom of the container.

[0008] In this case, the container for producing the porous body can be used as the container for the flavor-generating article, since air can flow into or out of the container through the vent.

[0009] The aeration step may be carried out after the drying step.

[0010] In this case, it is possible to prevent the tobacco slurry from leaking from the ventilation hole.

[0011] The manufacturing method may include a closing step of capping the container.

[0012] In this case, the tobacco slurry or the porous body can be prevented from leaking out of the container, and foreign matter can be prevented from entering the container.

[0013] The closing step may be performed after the drying step.

[0014] In this case, the drying step is carried out with the container open, so that the moisture in the tobacco slurry can be released outside the container, allowing the tobacco slurry to be dried efficiently.

[0015] The container may include a first cylindrical body having a first bottom wall and a first side wall, and the lid may include a second cylindrical body having a second bottom wall and a second side wall. The closing step may include inserting the first cylindrical body into the second cylindrical body so that the first side wall abuts the second bottom wall.

[0016] In this case, an air layer can be provided between the first side wall and the second side wall, which can prevent heat from the container from being transferred to the outside of the flavor-generating article.

[0017] The manufacturing method may include a step of housing a susceptor in the container.

[0018] In this case, the porous body can be heated by inductively heating the susceptor of the flavor-generating article with an induction coil provided in the flavor inhaler.

[0019] The method may include placing a susceptor in the container before the tobacco slurry is placed in the container.

[0020] In this case, since the susceptor is housed in a container that does not house tobacco slurry, scattering of the tobacco slurry or leakage from the container can be prevented when the susceptor is housed.

[0021] The drying step may include drying the tobacco slurry by freeze-drying, vacuum drying, or vacuum freeze-drying to form the porous body.

[0022] In this case, changes in the shape and components of the tobacco material can be suppressed compared to natural drying or hot air drying. Furthermore, the tobacco slurry can be dried to a lower moisture content compared to natural drying or hot air drying. Furthermore, the drying speed can be improved compared to natural drying or hot air drying.

[0023] The container may include a space for containing the tobacco slurry and a chamber for inserting a heating source separated from the space.

[0024] In this case, the heat source can be inserted into the heat source insertion chamber to heat the porous body without destroying the container. In addition, since the heat source does not come into direct contact with the porous body, contamination of the heat source by the porous body can be prevented.

[0025] According to a second aspect, there is provided a flavor generating article, the flavor generating article having a container and a porous body of a flavor source contained in the container.

[0026] According to the second aspect, the flavor-generating article has a porous body with a relatively large surface area, so that vapor or aerosol can be generated efficiently.

[0027] The porous body may have a top surface, a side surface, and a bottom surface, and the surface roughness of one of the top surface and the bottom surface may be greater than the surface roughness of the side surface and the other of the top surface and the bottom surface.

[0028] When the porous body is produced by drying tobacco slurry, the porous body is dried in a state where the side surface and the other of the top and bottom surfaces are in contact with the inner surface of the container, while one of the top and bottom surfaces of the porous body is not in contact with the inner surface of the container. Therefore, when the inner surface of the container is smooth, the surface roughness of one of the top and bottom surfaces of the porous body is rougher than the side surface and the other of the top and bottom surfaces of the porous body. In this specification, surface roughness refers to the arithmetic mean roughness (Ra) (in accordance with JIS b 0601:2001 ISO 4287-1997).

[0029] The porous body may be configured to allow air to pass between its top surface and bottom surface.

[0030] In this case, air flows between the top and bottom surfaces of the porous body, allowing the vapor or aerosol generated in the porous body to be efficiently delivered.

[0031] An air flow path may be provided between the porous body and the side wall of the container.

[0032] In this case, the vapor or aerosol generated in the porous body can be delivered through the air flow passage between the porous body and the side wall.

[0033] According to a third aspect, there is provided a smoking system including the flavor-generating article and a flavor inhaler, wherein the flavor inhaler may have a microwave antenna and a shielding member configured to reflect or absorb microwaves from the microwave antenna.

[0034] In this case, while the porous body of the flavor-generating article is heated by microwaves from the microwave antenna, the shielding member can prevent the microwaves from leaking from the flavor inhaler.

[0035] FIG. 5 is a schematic side cross-sectional view of a smoking system according to the present embodiment; FIG. 6 is a schematic side cross-sectional view of a flavor generating article according to the present embodiment; FIG. 7 is a schematic view illustrating a method for manufacturing a flavor generating article; FIG. 8 is a schematic view illustrating a method for manufacturing a flavor generating article; FIG. 9 is a schematic view illustrating a method for manufacturing a flavor generating article; FIG. 10 is a schematic view illustrating a method for manufacturing a flavor generating article; FIG. 11 is a schematic view illustrating a method for manufacturing a flavor generating article; FIG. 12 is a schematic view illustrating a method for manufacturing a flavor generating article; FIG. 13 is a schematic side cross-sectional view of a flavor generating article according to another embodiment; FIG. 14 is a schematic cross-sectional view of a flavor generating article according to another embodiment; FIG. 15 is a schematic view illustrating a method for manufacturing the flavor generating article shown in FIG.

[0036] Hereinafter, embodiments of the present invention will be described with reference to the drawings. In the drawings described below, identical or corresponding components are designated by the same reference numerals, and redundant description will be omitted. In this specification, the term "longitudinal direction" refers to the direction in which air passes through the flavor source of the flavor-generating product or the longitudinal direction of the flavor-generating product. In addition, in this specification, the term "short direction" or "width direction" refers to the direction perpendicular to the longitudinal direction.

[0037] FIG. 1 is a schematic side cross-sectional view of a smoking system according to this embodiment. FIG. 2 is a schematic side cross-sectional view of a flavor generating article according to this embodiment. As shown in FIG. 1 , the smoking system 200 includes a flavor generating article 10 and a flavor inhaler 100. The flavor inhaler 100 is configured to generate flavor-containing vapor or aerosol by heating a porous body 20 of a flavor source contained in a container 12. The flavor inhaler 100 includes a heat source 110 that heats the flavor generating article 10. In the example shown in FIG. 1 , the flavor inhaler 100 includes an induction coil as the heat source 110. However, the flavor inhaler 100 may include, as the heat source 110, a heating element that can be inserted into the flavor generating article 10 or a heating element that heats the flavor generating article 10 from the outside. The heat source 110 is configured to heat the flavor generating article 10 to, for example, 200°C or higher and 350°C or lower.

[0038] After use, the flavor generating article 10 can be removed from the flavor inhaler 100 and discarded. Then, a new flavor generating article 10 can be used in the flavor inhaler 100. In other words, the flavor generating article 10 is a cartridge used in the flavor inhaler 100.

[0039] 2, the flavor inhaler 100 has a chamber 120 that houses the flavor-generating article 10, and a mouthpiece 130. The flavor inhaler 100 may further have a housing 101, a battery 102, and a control unit 103. The housing 101 houses the battery 102, the control unit 103, and the heating source 110 therein. The housing 101 may be separable into two or more parts.

[0040] The battery 102 is configured to supply power to the heating source 110, the control unit 103, and the like. For example, the battery 102 is a rechargeable battery or a non-rechargeable battery, such as a lithium-ion battery. The battery 102 may be rechargeable by an external power source. The battery 102 is electrically connected to the heating source 110 via the control unit 103. This allows the battery 102 to supply power to the heating source 110 so as to appropriately heat the porous body 20 of the flavor source contained in the flavor-generating article 10.

[0041] The control unit 103 is configured with a CPU, a memory, etc., and controls the operation of the flavor inhaler 100. Specifically, the control unit 103 can control the supply of power from the battery 102 to the heating source 110. For example, the control unit 103 starts heating the flavor-generating article 10 in response to a user operation on an input device such as a push button or a slide switch (not shown), and stops heating the flavor-generating article 10 after a certain period of time has elapsed. The control unit 103 may stop heating the flavor-generating article 10 even before the certain period of time has elapsed since the start of heating the flavor-generating article 10, if the number of puffing actions by the user exceeds a certain value. For example, the puffing action is detected by a sensor (not shown).

[0042] Alternatively, the control unit 103 may start heating the flavor generating article 10 in response to the start of a puffing action, and may stop heating the flavor generating article 10 in response to the end of the puffing action. The control unit 103 may stop heating the flavor generating article 10 when a certain time has elapsed since the start of a puffing action, even before the end of the puffing action. When the heating source 110 is an induction coil, the flavor inhaler 100 may have an electromagnetic shield that prevents electromagnetic waves generated by the induction coil from reaching the control unit 103.

[0043] When the heating source 110 is an induction coil, the induction coil may be arranged to surround the periphery of the flavor-generating article 10 as shown in Fig. 1. A heat insulating material (not shown) may be arranged between the induction coil and the flavor-generating article 10. In other words, the flavor inhaler may have a heat insulating material arranged to surround the periphery of the flavor-generating article 10. The heat insulating material may be, for example, a vacuum heat insulating material, an aerogel heat insulating material, or an air heat insulating material.

[0044] The housing 101 has a chamber 120 at its mouthpiece end (mouthpiece 130 side) for accommodating the flavor-generating article 10. As shown in the figure, the mouthpiece 130 is connected to one end of the housing 101 so as to close the chamber 120 of the housing 101. The mouthpiece 130 has an air flow path 130a that communicates between the outside of the mouthpiece 130 and the chamber 120 of the housing 101. More specifically, the air flow path 130a of the mouthpiece 130 communicates with a first air vent 64 (described below) of the flavor-generating article 10 disposed in the chamber 120.

[0045] As shown in FIG. 2 , the flavor-generating article 10 includes a container 12 and a porous body 20 serving as a flavor source housed in the container 12. Furthermore, the flavor-generating article 10 preferably includes a susceptor 23 disposed within the porous body 20. In this case, the susceptor 23 of the flavor-generating article 10 can be heated by induction heating using an induction coil (heat source 110) provided in the flavor inhaler 100. The susceptor 23 may have any shape that can be disposed within the container 12. Specifically, in the example shown in FIG. 2 , the susceptor 23 is plate-shaped. The susceptor 23 may be formed from any material that can be induction-heated. The thickness of the susceptor 23 is, for example, 10 μm or more and 200 μm or less, and preferably 10 μm or more and 100 μm or less. In the illustrated example, the flavor-generating article 10 includes a single porous body 20 housed in the container 12. The flavor-generating article 10 may include multiple porous bodies 20. For example, the susceptor 23 may divide the internal space of the container 12 into two spaces, with a first porous body disposed in one space and a second porous body disposed in the other space. In this case, the first porous body and the second porous body may be the same or different. The container 12 may also have a partition wall that divides the internal space of the container 12 into two or more spaces. Instead of either the first or second porous body, a tobacco material such as tobacco shreds, tobacco sheets, or tobacco granules, or a flavor carrier carrying a flavor, may be disposed in the internal space of the container 12. The susceptor 23 or the partition wall may divide the internal space of the container 12 into multiple spaces, with the same or different porous bodies, tobacco materials, flavor carriers, etc. disposed in each of the divided spaces. When the susceptor 23 or the partition wall divides the internal space of the container 12 into two or more spaces, it is sufficient that a porous body be disposed in at least one of the divided spaces. The container 12 may also have a partitioned space in which no porous body, tobacco material, flavor carrier, or the like is disposed. Furthermore, a through-hole may be provided in the susceptor 23 or the partition wall. In this case, adjacent partitioned spaces may be fluidically connected to each other.

[0046] 2 is a flat plate-like body, the susceptor 23 is not limited thereto, and may be a curved plate-like body. Specifically, for example, the susceptor 23 may be a plate-like body having an S-shaped cross section when viewed in the longitudinal direction. By curving the susceptor 23, the size and surface area of ​​the susceptor 23 that can be placed in the container 12 can be increased compared to when the susceptor 23 is flat, and therefore the porous body 20 can be heated efficiently.

[0047] The susceptor 23 may be provided in the flavor inhaler 100. In this case, the susceptor 23 may be configured to be insertable into the flavor generating article 10. Note that if the heat source 110 of the flavor inhaler 100 is not an induction coil but includes a heating element that can be inserted into the flavor generating article 10, such as a microwave generating antenna or a heating blade, or a heating element that heats the flavor generating article 10 from the outside, the flavor generating article 10 does not require the susceptor 23.

[0048] As shown in FIG. 1 , the container 12 may have a substantially cylindrical side wall 12a, a bottom wall 12b provided at an end of the side wall 12a, and a top wall 12c provided on the side of the side wall 12a opposite the bottom wall 12b. In this embodiment, the side wall 12a is cylindrical. The side wall 12a may also be cylindrical with other cross-sectional shapes. In this embodiment, the container 12 is preferably formed of a dielectric material. For example, the container 12 may be formed of paper. In this case, the container 12 can be manufactured inexpensively and easily. More specifically, the container 12 may be formed of a pulp mold. The container 12 may be formed of an air-impermeable material. Here, an air-impermeable material refers to a material having an air permeability of 0 CU when measured in accordance with ISO 2965-1997. Specifically, the container 12 may be formed of air-impermeable paper. In this case, it is possible to prevent vapor or aerosol generated from the porous body 20 from leaking from unintended portions of the container 12.

[0049] The longitudinal length of the container 12 is, for example, 5 mm to 25 mm, preferably 8 mm to 20 mm. In this case, the longitudinal length of the container 12 is the distance from the bottom wall 12b to the top wall 12c and does not include the length of the nozzle 28 (described later). The diameter of the container 12 (i.e., the width of the side wall 12a) is, for example, 5 mm to 15 mm, preferably 6 mm to 12 mm, and more preferably 6 mm to 10 mm. The thickness of the container 12 (the thickness of the side wall 12a, bottom wall 12b, or top wall 12c) may be, for example, 0.2 mm to 1 mm. The thicknesses of the side wall 12a, bottom wall 12b, and top wall 12c may be different from one another. The ratio of the longitudinal length of the container 12 to the diameter of the container 12 (the width of the side wall 12a) is preferably 0.5 to 2.5.

[0050] 2 , the container 12 includes a first cylindrical body 60 having a first bottom wall 61 and a first side wall 62. The flavor-generating article 10 also includes a second cylindrical body 70 having a second bottom wall 71 and a second side wall 72, which functions as a lid for the container 12. The first cylindrical body 60 is inserted into the second cylindrical body 70 so that the first side wall 62 abuts against the second bottom wall 71, thereby closing the container 12. In this case, as shown in the figure, an air layer A1 can be easily formed between the first side wall 62 and the second side wall 72, thereby suppressing heat transfer from the container 12 to the outside of the flavor-generating article 10. The first cylindrical body 60 and the second cylindrical body 70 may be bonded to each other with, for example, an adhesive or may be fixed to each other by mechanical means such as a snap fit.

[0051] As shown in the figure, the first bottom wall 61 of the first cylindrical body 60 is provided at one end of the first side wall 62, and a first opening 63 is formed at the other end of the first cylindrical body 60. Both ends of the first cylindrical body 60 may be closed, so that the first cylindrical body 60 has a closed space. As shown in the figure, the second bottom wall 71 of the second cylindrical body 70 is provided at one end of the second side wall 72, and a second opening 73 is formed at the other end of the second cylindrical body 70. Both ends of the second cylindrical body 70 may be closed, but it is preferable to have the second opening 73 for inserting the first cylindrical body 60.

[0052] It is preferable that an air flow path be formed between the first side wall 62 and the second side wall 72. In this case, an air layer A1 (air flow path) is formed outside the first side wall 62 of the container 12, which can further suppress the transfer of heat from the container 12 to the outside of the flavor-generating article 10. In the illustrated example, the second opening 73 of the second cylindrical body 70 functions as the air inlet 13, and the air layer A1 functions as the air flow path.

[0053] As shown in the figure, the second side wall 72 has at least one rib 72a on its inner surface, and the rib 72a preferably abuts against the outer surface of the first side wall 62. In this case, the rib 72a can form a gap (air layer A1) of a certain width between the first side wall 62 and the second side wall 72. In this embodiment, the rib 72a extends along the longitudinal direction on the inner surface of the second side wall 72. Also, in this embodiment, multiple ribs 72a are arranged circumferentially spaced apart on the inner surface of the second side wall. The multiple ribs 72a are preferably arranged at equal intervals along the circumferential direction on the inner surface of the second side wall.

[0054] As shown, the first side wall 62 preferably has an opening or a notch that connects the air flow path (air layer A1) with the inside of the first cylindrical body 60. In this case, air that has passed through the air flow path can be supplied into the container 12 through the opening or the notch. In the illustrated embodiment, the first cylindrical body 60 has the opening or the notch 62a and the opening or the notch 62b, but may have only one of the opening or the notch 62a and the opening or the notch 62b.

[0055] 2, the opening or notch 62a is preferably located upstream of the susceptor 23. In this case, the air flowing into the container 12 from the opening or notch 62a passes through the susceptor 23, so that the vapor or aerosol generated near the susceptor 23 can be efficiently delivered. On the other hand, the opening or notch 62b is preferably located downstream of the susceptor 23. In this case, air can be supplied through the opening or notch 62b, so that the vapor or aerosol generated in the flavor source can be efficiently cooled by the air from the opening or notch.

[0056] The first bottom wall 61 of the first cylindrical body 60 preferably has a first vent hole 64. In this case, the first vent hole 64 can function as an air inlet or an air outlet for the container 12. In the example shown in FIG. 2, since the container 12 has the air inlet 13, the first vent hole 64 can function as an air outlet. Also, as shown in FIG. 2, the second bottom wall 71 may be configured to be airtight. As a result, when the first bottom wall 61 has the first vent hole 64, the first side wall 62 has an opening or notch 62a, and an air flow path (air layer A1) is formed between the first side wall 62 and the second side wall 72, air that flows into the container 12 through the air flow path (air layer A1) and the opening or notch 62a can flow out of the container 12 through the first vent hole 64. In other words, the flavor-generating article 10 can have a so-called counterflow type flow path.

[0057] The porous body 20 in this embodiment includes (A) a tobacco extract, (B) a binder, and (C) an aerosol source. The tobacco extract (hereinafter also referred to as "component (A)") is an active ingredient (component other than the medium used in the extraction) contained in an extract obtained by subjecting tobacco raw materials to extraction. The extraction can be carried out using known methods, and examples include the following: 1) a method in which a tobacco raw material is subjected to extraction using a medium to obtain a tobacco extract; 2) a method in which a medium is added to a tobacco raw material and heated, the generated vapor is collected, and the tobacco extract is obtained; and 3) a method in which a medium that has been vaporized by heating is passed through a tobacco raw material and the vapor after passing is collected to obtain a tobacco extract. The medium can be water, a hydrophilic organic solvent such as alcohol, or a combination thereof, but the medium is preferably water or contains water.

[0058] In method 1), it is preferable to use water as the medium from the viewpoint of workability, etc. Furthermore, in methods 2) and 3), it is preferable to use an alcohol such as glycerin, propylene glycol, triacetin, 1,3-butanediol, or ethanol as the medium from the viewpoint of work efficiency. Acid or alkali can also be used for extraction as needed. The liquid obtained by extraction, containing the tobacco extract and the medium, is called a tobacco extract.

[0059] As the tobacco raw material, for example, raw materials of the Nicotiana genus such as Nicotiana tabacum and Nicotiana rustica can be used. As Nicotiana tabacum, for example, varieties such as Burley or flue-cured varieties can be used. In addition to these, Oriental varieties and native Burley varieties of the Nicotiana genus may also be used.

[0060] The tobacco raw material may be shredded or powdered tobacco raw material (hereinafter also referred to as "raw material pieces"). In such cases, the particle size of the raw material pieces is preferably 0.5 to 1.18 mm. Such raw material pieces can be obtained, for example, by sieving in accordance with JIS Z 8815 using a stainless steel sieve in accordance with JIS Z 8801. For example, 1) the raw material pieces are sieved for 20 minutes using a stainless steel sieve with 1.18 mm openings by a dry mechanical shaking method to obtain raw material pieces that pass through the stainless steel sieve. 2) Subsequently, the raw material pieces are sieved for 20 minutes using a stainless steel sieve with 0.50 mm openings by a dry mechanical shaking method to remove the raw material pieces that pass through the stainless steel sieve. In this way, raw material pieces can be prepared that pass through a stainless steel sieve (mesh opening = 1.18 mm) that defines the upper limit, but do not pass through a stainless steel sieve (mesh opening = 0.50 mm) that defines the lower limit.

[0061] In one embodiment, the tobacco raw material is treated with an alkali. Flavor components are generated through this treatment, and these are collected to prepare a tobacco extract and a tobacco extract residue. In this process, the flavor components are extracted as a gas from the alkali-treated tobacco raw material, and the gas can be introduced into water to convert the flavor components into a liquid, thereby obtaining a tobacco extract.

[0062] The alkaline substance is preferably an alkaline liquid such as an aqueous potassium carbonate solution. In this case, the alkaline substance is supplied until the pH of the tobacco raw material falls within a specific range. This pH is preferably 8.0 or higher, more preferably 8.9 to 9.7. The pH of the tobacco raw material refers to the pH of water when the tobacco raw material is mixed with 10 times the amount of water.

[0063] The moisture content of the tobacco raw material subjected to extraction is not limited, but from the viewpoint of efficiently extracting flavor components, the moisture content is preferably approximately 5 to 30% by weight. The moisture content of the tobacco raw material is measured by a known method; for example, a 1-g sample is taken, heated at 105°C, and the weight loss when heated until the weight change rate is 1 mg / min or less is taken as the moisture content. For example, a halogen heating moisture meter (such as the MB45 manufactured by Ohaus Co., Ltd.) can be used for this measurement.

[0064] The tobacco extract preferably contains a large amount of nicotine. From this perspective, the amount of nicotine in the extraction residue is preferably 1% by weight or less, and more preferably 0.5% by weight or less, of the amount of nicotine in the tobacco raw material.

[0065] The content of tobacco extract in the porous body 20 is 15 to 50 wt %. If this amount is less than the lower limit, a satisfactory smoking taste cannot be obtained. If this amount is more than the upper limit, a flavor-obstructing feeling occurs. From this viewpoint, the content of component (A) is preferably 25 to 45 wt %.

[0066] Known binders (hereinafter also referred to as "component (B)") may be used, but are preferably selected from the group consisting of cellulose derivatives, xanthan gum, guar gum, carrageenan, locust bean gum, alginic acid, sodium alginate, starch, water-soluble soybean polysaccharides, and combinations thereof. Examples of cellulose derivatives include alkyl cellulose, hydroxyalkyl alkyl cellulose, and carboxyalkyl cellulose. More specific examples of cellulose derivatives include methyl cellulose, hydroxyethyl methyl cellulose (HEMC), hydroxypropyl methyl cellulose (HPMC), hydroxypropyl cellulose (HPC), carboxymethyl cellulose (CMC), and salts thereof. Of these, carboxymethyl cellulose (CMC) is preferred. The porous body 20 contains an aerosol source, and carboxymethyl cellulose (CMC) can solidify the aerosol source, making it easier to form the porous body 20.

[0067] The amount of component (B) in the porous body 20 is 5 to 40% by weight. If this amount is less than the lower limit, the porous body 20 will not have sufficient strength. Also, if component (B) is less than the lower limit, the volatility of the components in the porous body 20 may decrease.

[0068] The aerosol source (hereinafter also referred to as "component (C)") is a substance that forms an aerosol when heated. Examples of aerosol sources include polyhydric alcohols such as glycerin or polyethylene glycol. The amount of component (C) in the porous body 20 is 15 to 60% by weight. If this amount is below the lower limit, the amount of smoke produced when smoking is insufficient. If this amount exceeds the upper limit, it may become difficult to mold the porous body 20. From this perspective, the amount is preferably 15 to 50% by weight, and more preferably 20 to 40% by weight.

[0069] The porous body 20 may contain fiber (hereinafter also referred to as "component (D)"). Known examples of fibers include wood fiber and non-wood fiber. A porous body 20 containing non-wood fiber has the advantage of having a superior liquid-holding capacity compared to a porous body 20 containing wood fiber. Therefore, compared to a case of wood fiber, the amount of non-wood fiber added to the porous body 20 can be reduced, enabling the porous body 20 to contain more components that contribute to the flavor and aroma. From this perspective, the fiber is preferably non-wood fiber. Non-wood fiber is fiber not derived from wood, and may be tobacco fiber or a fiber other than tobacco fiber. From the perspective of imparting strength, dietary fiber is preferred as the non-wood fiber. Dietary fiber is a dietary component that is not digested by human digestive enzymes, and is more preferably insoluble dietary fiber that does not dissolve in water. The dietary fiber may be porous, i.e., spongy. From the perspective of availability, the fiber is preferably citrus fiber. Citrus fiber is a fiber made primarily from the albedo of citrus fruits. Furthermore, the dietary fiber may be short fibers or columnar particles with a small aspect ratio. Citrus fiber is particularly preferred because it can impart strength to the smoking article material with a small amount used. In one embodiment, the content of component (D) in the porous body 20 is 10 to 30 wt %. If this amount is below the lower limit, it may be difficult to mold the porous body 20. On the other hand, if this amount exceeds the upper limit, the flavor may be diluted and unpleasant flavors may increase.

[0070] (5) Other Components The porous body 20 may contain a known fragrance. Examples of the fragrance include menthol, but the fragrance is not limited thereto and may be any of the fragrances described below. The amount of the fragrance may also be a known amount. These fragrances may be used alone or in combination of two or more.

[0071] Preferred fragrances include acetanisole, acetophenone, acetylpyrazine, 2-acetylthiazole, alfalfa extract, amyl alcohol, amyl butyrate, trans-anethole, star anise oil, apple juice, Peru balsam oil, beeswax absolute, benzaldehyde, benzoin resinoid, benzyl alcohol, benzyl benzoate, benzyl phenylacetate, benzyl propionate, 2,3-butanedione, 2-butanol, butyl butyrate, butyric acid, caramel, cardamom oil, carob absolute, β-carotene, carrot juice, L-carnitine, benzoin ... benzoate, benzyl phenylacetate, benzyl propionate, 2,3-butanedione, 2-butanol, butyl butyrate, butyric acid, caramel, cardamom oil, carob absolute, β-carotene, carrot juice, L-carnitine, benzoin, benzyl benzoate, benzyl phenylacetate, benzyl propionate, 2,3-butanedione, 2-butanol, butyl butyrate, butyric acid, caramel, cardamom oil, carob absolute, β-carotene, carrot juice, L-carnitine, benzoin, benzyl benzoate, benzyl phenylacetate, benzyl propionate, 2,3-butanedione, 2-butanol, butyl butyrate, butyric acid, caramel, cardamom oil, carob absolute, β-carotene, carrot juice, L-carnitine, Rubone, β-caryophyllene, cassia bark oil, cedarwood oil, celery seed oil, chamomile oil, cinnamaldehyde, cinnamic acid, cinnamyl alcohol, cinnamyl cinnamate, citronella oil, DL-citronellol, clary sage extract, cocoa, coffee, konjac oil, coriander oil, cuminaldehyde, davana oil, δ-decalactone, γ-decalactone, decanoic acid, dill herb oil, 3,4-dimethyl-1,2-cyclopentanedione, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, 3,7-dimethyl 1-octenoic acid, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, ethyl 2-methylbutyrate, ethyl acetate, ethyl butyrate, ethyl hexanoate, ethyl isovalerate, ethyl lactate, ethyl laurate, ethyl levulinate, ethyl maltol, ethyl octanoate, ethyl oleate, ethyl palmitate, ethyl phenylacetate, ethyl propionate, ethyl stearate, ethyl valerate, ethyl vanillin, ethyl vanillin glucoside, 2-ethyl-3,(5 or 6)-dimethylpyrazine, 5-ethyl-3-hydroxybenzoate Cis-4-methyl-2(5H)-furanone, 2-ethyl-3-methylpyrazine, eucalyptol, fenugreek absolute, gene absolute, gentian root infusion, geraniol, geranyl acetate, grape juice, guaiacol, guava extract, gamma-heptalactone, gamma-hexalactone, hexanoic acid, cis-3-hexen-1-ol, hexyl acetate, hexyl alcohol, phenylhexyl acetate, honey, 4-hydroxy-3-pentenoic acid lactone, 4-hydroxy-4-(3-hydroxy-1-butenyl)-3,5,5-trimethyl-2-cyclohexen-1-one, 4-(para-hydroxyphenyl)-2-butanone, sodium 4-hydroxyundecanoate, inmortell absolute, beta-ionone, isoamyl acetate, isoamyl butyrate, isoamyl phenylacetate, isobutyl acetate, isobutyl phenylacetate, jasmine absolute, cola nut tincture, labdanum oil, lemon terpeneless oil, licorice extract, linalool, linalyl acetate, lovage root oil, maltol, maple Syrup, menthol, menthone, L-menthyl acetate, para-methoxybenzaldehyde, methyl 2-pyrrolyl ketone, methyl anthranilate, methyl phenylacetate, methyl salicylate, 4'-methylacetophenone, methylcyclopentenolone, 3-methylvaleric acid, mimosa absolute, honey, myristic acid, nerol, nerolidol, gamma-nonalactone, nutmeg oil, delta-octalactone, octanal, octanoic acid, orange flower oil, orange oil, orris root oil, palmitic acid, omega-pentane Intadecalactone, peppermint oil, petitgrain Paraguay oil, phenethyl alcohol, phenethyl phenylacetate, phenylacetic acid, piperonal, plum extract, propenylguaethol, propyl acetate, 3-propylidenephthalide, prune juice, pyruvic acid, raisin extract, rose oil, rum, sage oil, sandalwood oil, spearmint oil, styrax absolute, marigold oil, tea distillate, alpha-terpineol, terpinyl acetate, 5,6,7, 8-Tetrahydroquinoxaline, 1,5,5,9-tetramethyl-13-oxacyclo(8.3.0.0(4.9))tridecane, 2,3,5,6-tetramethylpyrazine, thyme oil, tomato extract, 2-tridecanone, triethyl citrate, 4-(2,6,6-trimethyl-1-cyclohexenyl)2-buten-4-one, 2,6,6-trimethyl-2-cyclohexene-1,4-dione, 4-(2,6,6-trimethyl-1,3-cyclohexadienyl)2-buten-4-one, 2,3,5-trimethylpyrazine, γ-undecalactone, γ-valerolactone, vanilla extract, vanillin, veratraldehyde, violet leaf absolute, N-ethyl-p-menthane-3-carboxamide (WS-3), ethyl-2-(p-menthane-3-carboxamide) acetate (WS-5).

[0072] The packing ratio of the porous body 20 contained in the container 12 is, for example, 0.15 to 0.7, preferably 0.2 to 0.6, and more preferably 0.25 to 0.5. In this case, the packing ratio of the porous body 20 is the volume ratio of the porous body 20 to the void volume inside the container 12. The weight of the porous body 20 contained in the container 12 is, for example, 100 mg to 500 mg, preferably 150 mg to 400 mg, and more preferably 200 mg to 360 mg. The apparent density of the porous body 20 is 0.25 g / cm ３ 0.76g / cm or more ３ It is preferable that:

[0073] As shown in FIG. 2 , the porous body 20 may have a top surface 20a, a side surface 20b, and a bottom surface 20c. In this case, the surface roughness of one of the top surface 20a or the bottom surface 20c may be rougher than the surface roughness of the side surface 20b and the other of the top surface 20a or the bottom surface 20c. As will be described later, when the porous body 20 is produced by drying tobacco slurry, the side surface 20b and the other of the top surface 20a or the bottom surface 20c of the porous body 20 are in contact with the inner surface of the container 12, and one of the top surface 20a or the bottom surface 20c of the porous body 20 is dried without contacting the inner surface of the container 12. Therefore, when the inner surface of the container 12 is smooth, the surface roughness of one of the top surface 20a or the bottom surface 20c of the porous body 20 will be rougher than the surface roughness of the side surface 20b and the other of the top surface 20a or the bottom surface 20c of the porous body 20. The top surface 20a and bottom surface 20c of the porous body 20 can also be referred to as the downstream end surface and upstream end surface of the air flow path, respectively. If the surface roughness of the top surface 20a of the porous body 20 is rougher than the surface roughness of the side surfaces 20b and bottom surface 20c, the surface area of ​​the top surface 20a of the porous body 20 increases, making it easier for components from the porous body 20 to volatilize. Furthermore, if the surface roughness of the bottom surface 20c of the porous body 20 is rougher than the surface roughness of the side surfaces 20b and top surface 20a, a gap is formed between the bottom surface 20c of the porous body 20 and the second bottom wall 71, making it easier for air entering through the opening or notch 62a to be supplied to the entire bottom surface 20c of the porous body 20.

[0074] When the surface roughness of one of the top surface 20a or the bottom surface 20c is rougher than the surface roughness of the side surface 20b, the surface roughness of one of the top surface 20a or the bottom surface 20c may be 10 μm or more and 60 μm or less. In this case, the surface roughness of the other of the top surface 20a or the bottom surface 20c or the surface roughness of the side surface 20b may be 3 μm or more and 30 μm or less. The surface roughness (arithmetic surface roughness Sa) is measured by a known method. Specifically, for example, using a microscope (e.g., a VK-X100 manufactured by KEYENCE Corporation), 1) a focal position is set at the lowest part of the sheet, 2) a focal position is set at the highest part of the sheet, 3) the sections obtained in 1) and 2) are divided and images are taken while gradually shifting the focus, 4) the height is measured from the difference between the focal position of each part and the focal position of the lowest part, and 5) the roughness is calculated from the height data at each position (automatically calculated by the measuring instrument software), and the arithmetic surface roughness Sa is calculated.

[0075] The porous body 20 may be configured to allow ventilation between its top surface 20a and bottom surface 20c. In this case, air flows between the top surface 20a and bottom surface 20c of the porous body 20, allowing the vapor or aerosol generated in the porous body 20 to be delivered efficiently. Also, an air flow path may be provided between the porous body 20 and the side wall 12a of the container 12 (specifically, the first side wall 62 shown in FIG. 2). In this case, the vapor or aerosol generated in the porous body 20 can be delivered through the air flow path between the porous body 20 and the side wall 12a.

[0076] In use, the downstream end of the susceptor 23 (i.e., the end on the nozzle 28 side) may protrude downstream from the downstream end (upper surface 20 a) of the porous body 20. In this case, aggregation of the aerosol generated from the porous body 20 inside the container 12 is suppressed. On the other hand, in use, the downstream end (upper surface 20 a) of the porous body 20 may protrude downstream from the downstream end of the susceptor 23. In other words, the downstream end of the susceptor 23 may be embedded in the porous body 20. In this case, the aerosol generated from the porous body 20 is easily cooled inside the container 12, so that sufficiently cooled aerosol can be supplied to the user. In use, the upstream end of the susceptor 23 (i.e., the end on the second bottom wall 71 side) may protrude upstream from the upstream end (bottom surface 20 c) of the porous body 20. In this case, air flowing in through the opening or notch 62a is more likely to flow into the space formed by the protruding portion of the susceptor 23 between the bottom surface 20c of the porous body 20 and the second bottom wall 71, making it easier to supply air to the entire bottom surface 20c of the porous body 20. Furthermore, in a usable state, the upstream end (bottom surface 20c) of the porous body 20 may protrude further upstream than the upstream end of the susceptor 23. That is, the upstream end of the susceptor 23 may be embedded in the porous body 20. In this case, the portion of the porous body 20 present upstream of the susceptor 23 can suppress smoke leakage from the opening or notch 62a. Furthermore, the downstream end of the susceptor 23 and the downstream end of the porous body 20 may be substantially aligned in the longitudinal direction of the flavor-generating article 10.

[0077] 1, the flavor inhaler 100 has an air intake 101a communicating with the chamber 120. The flavor inhaler 100 may have an air flow path F1 communicating with the air inlet 13 of the container 12 of the flavor generating article 10. Specifically, the air flow path F1 communicates between the air intake 101a and the air inlet 13 of the container 12. That is, the air intake 101a communicates with the air inlet 13 of the flavor generating article 10. The flavor inhaler 100 also has an air outlet 130b communicating with the first air vent 64 (see FIG. 2) of the flavor generating article 10.

[0078] As shown in Fig. 2, the flavor-generating article 10 may further have a nozzle 28 communicating with the first vent 64 of the container 12. As shown in Fig. 1, this can prevent the vapor or aerosol flowing out from the flavor-generating article 10 from colliding with the flow path wall surface of the flavor inhaler 100 (the wall surface of the mouthpiece 130 defining the air flow path 130a shown in Fig. 1) and coagulating or condensing. The flavor-generating article 10 may have a mesh or filter covering the first vent 64 of the container 12. In this case, it is possible to prevent pieces of the porous body 20 from being ejected from the nozzle 28.

[0079] 1 , the intake port 101a may be formed at the boundary between the mouthpiece 130 and the housing 101. That is, the intake port 101a may be provided between the surface of the mouthpiece 130 facing the container 12 and the surface of the container 12 facing the mouthpiece 130. Here, a groove defining at least a portion of the intake port 101a may be formed in at least one of the surface of the mouthpiece 130 facing the container 12 and the surface of the container 12 facing the mouthpiece 130. In this case, the intake port 101a can be provided upstream of the gap G1, thereby efficiently preventing the vapor or aerosol flowing out of the nozzle 28 from entering the gap G1.

[0080] Next, an example of a method for manufacturing the flavor-generating article 10 shown in Figures 1 and 2 will be described. Figures 3A to 3F are schematic views illustrating a method for manufacturing the flavor-generating article 10. The method for manufacturing the flavor-generating article 10 of this embodiment may include preparing a bottomed cylindrical container 12, as shown in Figure 3A. Specifically, the container 12 may be, for example, the first cylindrical body 60 shown in Figure 2.

[0081] The manufacturing method may also include a step of preparing a tobacco slurry 51. In this embodiment, the step of preparing the tobacco slurry 51 may include stirring the components (A), (B), and (C) to prepare a tobacco slurry 51 containing bubbles. Here, the tobacco raw material described above is first subjected to extraction to prepare a tobacco extract liquid containing a tobacco extract as an active ingredient and a medium (Step 1). It is preferable to use water as the medium. The extraction temperature is not limited, but is preferably 60 to 100°C, and more preferably 70 to 90°C from the viewpoint of smoking taste. The extraction time is preferably 20 to 40 minutes.

[0082] Next, the tobacco extract is stirred and the components are mixed to prepare a tobacco slurry 51 (Step 2). Stirring can be performed using a stirring device such as a food processor, homogenizer, mixer, kneader, kneader, extruder, ball mill, or refiner. The stirring conditions can be determined appropriately depending on the state of the tobacco slurry 51, the type of stirring device, and the like. For example, the rotation speed under no load is preferably 1,000 to 25,000 rpm, more preferably 2,000 to 20,000 rpm, and even more preferably 5,000 to 15,000 rpm.

[0083] When stirring the tobacco extract, it is preferable to mix a medium with the tobacco extract. Water is preferred as the medium. The solid-liquid ratio (weight ratio) of the tobacco slurry 51 is preferably 1:1 to 1:8. The solid-liquid ratio is the weight ratio of the medium to the total of all components other than the medium. Although some components other than the medium are liquid at room temperature (e.g., glycerin), for convenience, in this disclosure, the weight ratio of the medium to the total of all components other than the medium is referred to as the "solid-liquid ratio." The weight of the components other than the medium is the dry weight (dry basis). If the solid-liquid ratio is below the above range, the water content is low, causing the mixture to dry prematurely during the drying process, making it difficult to form the porous body 20. From this perspective, the solid-liquid ratio (weight ratio) is more preferably 1:2 to 1:6. The viscosity of the tobacco slurry 51 is preferably 10,000 to 100,000 mPa·s. By maintaining the viscosity within the above range, stirring can be performed appropriately.

[0084] The manufacturing method also includes a step of placing tobacco slurry 51 in container 12, as shown in FIG. 3C . Tobacco slurry 51 may be injected into container 12 by, for example, a slurry supply device 50. The step of placing tobacco slurry 51 in container 12 may include providing a waiting time after placing tobacco slurry 51 in container 12 and before proceeding to the drying step described below. In this case, time is ensured for the relatively viscous tobacco slurry 51 to sufficiently spread inside container 12. The waiting time may be, for example, one second or more and one minute or less. Furthermore, the step of placing tobacco slurry 51 in container 12 may include vibrating container 12 containing tobacco slurry 51, either in conjunction with placing tobacco slurry 51 in container 12 or after placing tobacco slurry 51 in container 12 and before proceeding to the drying step described below. In this case, time is shortened for tobacco slurry 51 to sufficiently spread inside container 12.

[0085] The manufacturing method also includes a drying step of drying the tobacco slurry 51 contained in the container 12 to form the porous body 20, as shown in Fig. 3D. This makes it possible to easily manufacture the flavor-generating article 10, which includes the porous body 20 containing tobacco, from the tobacco slurry 51. This flavor-generating article 10 has a porous body 20 with a relatively large surface area, and therefore can efficiently generate steam or aerosol. The porous body 20 may be used by removing it from the container 12, or it may be used while still contained in the container 12.

[0086] The drying step preferably includes drying the tobacco slurry 51 by freeze-drying, vacuum drying, or vacuum freeze-drying to form the porous body 20. The tobacco slurry 51, which has been stirred to incorporate air bubbles, may be dried to form the porous body 20. In this case, changes in the shape and components of the tobacco material can be suppressed compared to natural drying or hot air drying. Furthermore, compared to natural drying or hot air drying, the tobacco slurry 51 can be dried to a lower moisture content. Furthermore, compared to natural drying or hot air drying, the drying rate can be improved. In particular, when the tobacco slurry 51 is dried by vacuum freeze-drying, moisture frozen within the tobacco slurry 51 evaporates under reduced pressure, making it easier for gaps to form within the porous body 20. Note that the tobacco slurry 51 may also be dried by natural drying or hot air drying in the drying step. Furthermore, during the drying step, the volume of the tobacco slurry 51 decreases, forming the porous body 20, which may form gaps between the porous body 20 and the container 12.

[0087] The manufacturing method may also include a step of accommodating a susceptor 23 in the container 12, as shown in Fig. 3B . In this case, the porous body 20 can be heated by inductively heating the susceptor 23 of the flavor generating article 10 using an induction coil provided in the flavor inhaler 100. In this case, as shown in Figs. 3B and 3C , it is preferable to accommodate the susceptor 23 in the container 12 before the tobacco slurry 51 is accommodated in the container 12. In this case, since the susceptor 23 is accommodated in the container 12 without the tobacco slurry 51 being accommodated therein, it is possible to prevent the tobacco slurry 51 from scattering or leaking from the container 12 when the susceptor 23 is accommodated therein.

[0088] The manufacturing method may also include a ventilation step of forming a first ventilation hole 64 (corresponding to an example of a ventilation hole) in the container 12, as shown in FIG. 3E . In this embodiment, the method may include forming the first ventilation hole 64 in the bottom of the container 12. In this case, air can flow into or out of the container 12 through the first ventilation hole 64, so the container 12 for manufacturing the porous body 20 can be used as the container 12 for the flavor-generating article 10. This ventilation step is preferably performed after the drying step ( FIG. 3D ). In this case, leakage of the tobacco slurry 51 through the first ventilation hole 64 can be prevented. Note that this ventilation step is not limited to being performed after the drying step, and may be performed before the drying step. If the tobacco slurry 51 has a relatively high viscosity and is therefore less likely to leak through the first ventilation hole 64, the ventilation step may be performed before the drying step. In this embodiment, the ventilation step may include forming the openings or notches 62 a and 62 b. When the ventilation step is performed after the drying step, the tobacco slurry 51 can be prevented from leaking through the openings or notches 62 a and 62 b.

[0089] The manufacturing method may also include a closing step of covering the container 12, as shown in FIG. 2F . This prevents the tobacco slurry 51 or the porous body 20 from leaking out of the container. It also prevents foreign matter from entering the container 12. For example, the closing step may include closing the first opening 63 of the first cylindrical body 60 containing the tobacco slurry 51 with the second cylindrical body 70. More specifically, the closing step may include inserting the first cylindrical body 60 into the second cylindrical body 70 so that the first side wall 62 abuts against the second bottom wall 71. This closing step is preferably performed after the drying step ( FIG. 3D ). In this case, since the drying step is performed with the container 12 open, moisture in the tobacco slurry 51 can be released outside the container 12, allowing the tobacco slurry 51 to be efficiently dried. The manufacturing method of this embodiment may also include a step of turning the flavor-generating article 10 upside down after the closing step.

[0090] Next, a flavor generating article 10 according to another embodiment will be described. Fig. 4 is a schematic side cross-sectional view of the flavor generating article 10 according to another embodiment. The flavor generating article 10 shown in Fig. 4 differs from the flavor generating article 10 shown in Fig. 2 in that the container 12 has a heat source insertion chamber 82 that is isolated from the space that houses the porous body 20. In this case, the heat source 110 can be inserted into the heat source insertion chamber 82 to heat the porous body 20 without destroying the container of the porous body 20.

[0091] When using the flavor generating article 10 shown in Fig. 4 and Fig. 5 described below, the flavor inhaler 100 shown in Fig. 1 preferably has a microwave antenna and a shielding member 125 configured to reflect or absorb microwaves from the microwave antenna. In this case, while the porous body 20 of the flavor generating article 10 is heated by microwaves from the microwave antenna, the shielding member 125 can prevent the microwaves from leaking from the flavor inhaler 100. For convenience of explanation, Fig. 4 illustrates the heating source 110, which is a microwave antenna, and the shielding member 125.

[0092] In the example shown in FIG. 4 , the first cylindrical body 60 has a cylindrical portion 66 extending longitudinally from the first bottom wall 61 inside the first side wall 62. The cylindrical portion 66 has an opening 66a at its end closest to the second bottom wall 71 and an end wall 66b at its end farther from the second bottom wall 71. As shown, the end wall 66b may form part of the first bottom wall 61. Therefore, the cylindrical portion 66 and the first bottom wall 61 may define a heat source insertion chamber 82. The cylindrical portion 66 partitions the interior of the container 12 to prevent the porous body 20 in the container 12 from entering the heat source insertion chamber 82. Furthermore, the cylindrical portion 66 is preferably impermeable to prevent vapor or aerosol generated in the porous body 20 from entering the heat source insertion chamber 82. The cylindrical portion 66 penetrates the second bottom wall 71 of the second cylindrical body 70. Specifically, the second bottom wall 71 of the second cylindrical body 70 has an opening 71a through which the cylindrical portion 66 passes, and the cylindrical portion 66 fits into the opening 71a with substantially no gap.

[0093] The heat source 110 may be, for example, a microwave generating antenna. Specifically, the heat source 110 may be configured to radiate microwaves toward the porous body 20 while inserted into the heat source insertion chamber 82. In this case, the cylindrical portion 66 is preferably formed of a material with a low dielectric constant that is less likely to absorb microwaves. The heat source 110 may also be a resistance heating pin-type or blade-type heater. In this case, the cylindrical portion 66 is preferably formed of a material with a good heat conductivity, such as a metal, in order to efficiently transfer heat from the heat source 110 to the porous body 20.

[0094] FIG. 5 is a schematic cross-sectional view of a flavor-generating article 10 according to another embodiment. The flavor-generating article 10 shown in FIG. 5 includes a container 12 and a porous body 20. The container 12 includes a side wall 12a and a bottom wall 12b. In the illustrated example, the container 12 includes an opening 12d at the end opposite the bottom wall 12b and a lid 15 that closes the opening 12d. The container 12 includes a heat source insertion chamber 82 that is isolated from a space that contains the porous body 20 (tobacco slurry 51). In this case, the heat source 110 can be inserted into the heat source insertion chamber 82 to heat the porous body 20 without destroying the container 12. Furthermore, because the heat source 110 does not come into direct contact with the porous body 20, contamination of the heat source 110 by the porous body 20 can be suppressed.

[0095] Specifically, the container 12 has a cylindrical portion 66 extending longitudinally from the bottom wall 12b inside the side wall 12a. The cylindrical portion 66 has an opening 66a at an end closer to the bottom wall 12b and an end wall 66b at an end farther from the bottom wall 12b. The cylindrical portion 66 and the end wall 66b define a heat source insertion chamber 82. The bottom wall 12b of the container 12 may be provided with a vent 12e communicating with the porous body 20. When the flavor-generating article 10 is in use, the opening 12d may function as a vent by, for example, forming a hole in the lid 15. This allows the vent 12e and the opening 12d to function as an air inlet or an air outlet, respectively. In the example shown in FIG. 4, two vents 12e are formed in the bottom wall 12b, but any number of vents 12e (one or more) may be formed in the bottom wall 12b.

[0096] Figure 6 is a schematic diagram illustrating a method for manufacturing the flavor generating article 10 shown in Figure 5. The method for manufacturing the flavor generating article 10 of this embodiment may include preparing a bottomed cylindrical container 12 as shown in Figure 6(a). Specifically, the container 12 may be, for example, the container 12 shown in Figure 5. The manufacturing method may also include a step of preparing a tobacco slurry 51. The manufacturing method may also include a step of placing the tobacco slurry 51 in the container 12 as shown in Figure 6(b). The tobacco slurry may be injected into the container 12 by, for example, a slurry supply device 50.

[0097] 6(c), the manufacturing method includes a drying step of drying the tobacco slurry 51 contained in the container 12 to form the porous body 20. This drying step can be performed in the same manner as the drying step shown in FIG.

[0098] The manufacturing method may also include a venting step of forming a vent hole in the bottom of the container 12, as shown in Fig. 6(d). Specifically, the vent hole 12e shown in Fig. 5 may be formed in the venting step. This venting step may be performed in the same manner as the venting step shown in Fig. 3E. Fig. 6(d) shows an example in which the vent hole 12e shown in Fig. 5 is formed.

[0099] The manufacturing method may also include a closing step of closing the container 12 with a lid. For example, the closing step may include closing the opening 12d of the container 12 containing the tobacco slurry 51 shown in Figure 5 with a lid 15. This closing step is preferably carried out after the drying step (Figure 6(c)). In this case, since the drying step is carried out with the container 12 open, the moisture in the tobacco slurry 51 can be released outside the container 12, allowing the tobacco slurry 51 to be dried efficiently.

[0100] In the flavor-generating article 10 manufactured by the manufacturing method shown in Figures 6(a) to 6(d), a heat source 110 such as a microwave generating antenna or a resistance heating element is inserted into a heat-source insertion chamber 82, as shown in Figure 6(e), to heat the porous body 20. Furthermore, as shown in Figure 6(e), it is preferable that the flavor-generating article 10 is at least partially surrounded by a shielding member 125. The flavor-generating article 10 shown in Figure 4 can also be manufactured by a manufacturing method similar to the manufacturing method shown in Figure 6.

[0101] Although the embodiments of the present invention have been described above, the present invention is not limited to the above embodiments, and various modifications are possible within the scope of the claims and the technical idea described in the specification and drawings. Note that any shape or material not directly described in the specification or drawings is within the scope of the technical idea of ​​the present invention as long as it achieves the functions and effects of the present invention.

[0102] Some of the aspects disclosed in this specification are described below. (1) A method for manufacturing a flavor generating article, comprising: a step of placing tobacco slurry in a bottomed cylindrical container; and a drying step of drying the tobacco slurry to form a porous body. (2) A method for manufacturing a flavor generating article as described in (1), comprising: a venting step of forming a vent hole in the container. (3) A method for manufacturing a flavor generating article as described in (2), wherein: the venting step is performed after the drying step. (4) A method for manufacturing a flavor generating article as described in any of (1) to (3), comprising: a closing step of putting a lid on the container. (5) A method for manufacturing a flavor generating article as described in (4), wherein: the closing step is performed after the drying step. (6) The method for manufacturing a flavor generating article according to (4) or (5), wherein the container includes a first cylindrical body having a first bottom wall and a first side wall, and the lid includes a second cylindrical body having a second bottom wall and a second side wall, and the closing step includes inserting the first cylindrical body into the second cylindrical body so that the first side wall abuts the second bottom wall. (7) The method for manufacturing a flavor generating article according to any of (1) to (6), comprising the step of accommodating a susceptor in the container. (8) The method for manufacturing a flavor generating article according to (7), comprising accommodating a susceptor in the container before the tobacco slurry is accommodated in the container. (9) The method for manufacturing a flavor generating article according to any one of (1) to (8), wherein the drying step includes drying the tobacco slurry by freeze-drying, vacuum drying, or vacuum freeze-drying to form the porous body. (10) The method for manufacturing a flavor generating article according to any one of (1) to (9), wherein the container includes a space for accommodating the tobacco slurry and a chamber for inserting a heat source separated from the space. (11) A flavor generating article having a container and a porous body of a flavor source accommodated in the container.(12) The flavor generating article according to (11), wherein the porous body has an upper surface, a side surface, and a bottom surface, and the surface roughness of one of the upper surface or the bottom surface is coarser than the surface roughness of the side surface and the other of the upper surface or the bottom surface. (13) The flavor generating article according to (11) or (12), wherein the porous body is configured to allow air to pass between its upper surface and its bottom surface. (14) The flavor generating article according to any one of (11) to (13), wherein the flavor generating article has an air flow path between the porous body and a side wall of the container. (15) The flavor generating article according to any one of (11) to (14), wherein the flavor generating article has a plurality of the porous bodies. (16) A smoking system comprising the flavor-generating article according to any one of (11) to (15) and a flavor inhaler, wherein the flavor inhaler has a microwave antenna and a shielding member configured to reflect or absorb microwaves from the microwave antenna.

[0103] DESCRIPTION OF SYMBOLS 10: Flavor-generating article 12: Container 12a: Side wall 12b: Bottom wall 12e: Vent 13: Air inlet 14: Air outlet 15: Lid 20: Porous body 20a: Top surface 20b: Side surface 20c: Bottom surface 23: Susceptor 51: Tobacco slurry 60: First cylindrical body 61: First bottom wall 62: First side wall 64: First vent 70: Second cylindrical body 71: Second bottom wall 72: Second side wall 82: Heat source insertion chamber 100: Flavor inhaler 110: Heat source 120: Chamber 125: Shield member 130a: Air flow path 200: Smoking system F1: Air flow path

Claims

1. A method for manufacturing a flavor-generating article, comprising: a step of accommodating tobacco slurry in a bottomed cylindrical container; and a drying step of drying the tobacco slurry to form a porous body.

2. The method for manufacturing a flavor-generating article according to claim 1, comprising a venting step of forming a vent in the container.

3. The method for manufacturing a flavor-generating article according to claim 2, wherein the venting step is carried out after the drying step.

4. The method for manufacturing a flavor-generating article according to any one of claims 1 to 3, comprising a closing step of covering the container with a lid.

5. The method for manufacturing a flavor-generating article according to claim 4, wherein the closing step is carried out after the drying step.

6. The method for manufacturing a flavor-generating article according to claim 4 or 5, wherein the container includes a first cylindrical body having a first bottom wall and a first side wall, and the lid includes a second cylindrical body having a second bottom wall and a second side wall, and the closing step includes inserting the first cylindrical body into the second cylindrical body such that the first side wall abuts against the second bottom wall.

7. The method for manufacturing a flavor-generating article according to any one of claims 1 to 6, comprising a step of accommodating a susceptor in the container.

8. The method for manufacturing a flavor-generating article according to claim 7, comprising accommodating a susceptor in the container before the tobacco slurry is accommodated in the container.

9. The method for manufacturing a flavor-generating article according to any one of claims 1 to 8, wherein the drying step includes drying the tobacco slurry by freeze-drying, vacuum drying, or freeze-vacuum drying to form the porous body.

10. The method for manufacturing a flavor-generating article according to any one of claims 1 to 9, wherein the container includes a space for accommodating the tobacco slurry and a heating source insertion chamber separated from the space.

11. A flavor-generating article having a container and a porous body of a flavor source accommodated in the container.

12. In the flavor-generating article according to claim 11, the porous body has an upper surface, a side surface, and a bottom surface, and the surface roughness of one of the upper surface or the bottom surface is rougher than the surface roughness of the side surface and the other of the upper surface or the bottom surface. Flavor-generating article.

13. In the flavor-generating article according to claim 11 or 12, the porous body is configured to be breathable between its upper surface and bottom surface. Flavor-generating article.

14. In the flavor-generating article according to any one of claims 11 to 13, the flavor-generating article having an air flow path between the porous body and the side wall of the container.

15. A smoking system comprising the flavor-generating article according to any one of claims 11 to 14 and a flavor attractor, wherein the flavor attractor has a microwave antenna and a shield member configured to reflect or absorb microwaves from the microwave antenna. Smoking system.

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