Flavor-generating article and flavor-generating system

Abstract

This flavor-generating article for generating a flavor comprises: a first member; a second member disposed downstream from the first member; and an exterior member that wraps around the first member and the second member, and connects the first member and the second member. The first member, the second member, and the exterior member define a cavity. The cavity accommodates a flavor-generating body, and the flavor-generating body is a destructible block that includes a first flavor source.

Description

Flavor generating article and flavor generating system

[0001] The present invention relates to flavor generating articles and flavor generating systems.

[0002] Conventionally, flavor generating products are known that generate aerosols or the like by heating a material containing a flavor source without burning the material. Patent Document 1 describes that in a non-combustion heat-not-burn tobacco stick containing a tobacco filler, the tobacco filler may be made by grinding dried tobacco leaves to form tobacco grounds, which are then homogenized and processed into a sheet and shredded.

[0003] International Publication No. 2022 / 172386

[0004] The non-combustion heat-not-burn tobacco stick of Patent Document 1 may require precise work when wrapping the tobacco filler in the cigarette paper.

[0005] In view of the above, one object of the present invention is to provide a flavor-generating article and a flavor-generating system that can be easily disposed inside an exterior member and that can be efficiently produced.

[0006] According to a first aspect, there is provided a flavor generating article that generates a flavor, the flavor generating article comprising: a first member, a second member disposed downstream of the first member, and an exterior member that wraps around the first member and the second member and connects the first member and the second member, the first member, the second member, and the exterior member defining a cavity, the cavity containing a flavor generating body, the flavor generating body being a breakable block including a first flavor source.

[0007] According to the first aspect, a flavor source can be easily disposed inside the exterior member, and a flavor-generating article that can be produced efficiently can be provided.

[0008] A second aspect is the first aspect, wherein the porosity of the second member is higher than the porosity of the first member.

[0009] According to the second aspect, aerosols containing flavor generated from a material containing a flavor source are less likely to be captured by the second member, and the flavor can be delivered to the user efficiently.

[0010] A third aspect is the first or second aspect, wherein the airflow resistance of the second member is 10 mmH ２ The gist is that it is O or less.

[0011] According to the third aspect, it is possible to more reliably prevent aerosols containing flavors and the like from being captured by the second member.

[0012] A fourth aspect is summarized as any one of the first to third aspects, wherein the airflow resistance of the second member is lower than the airflow resistance of the first member.

[0013] According to the fourth aspect, it is possible to more reliably prevent aerosols containing flavors and the like from being captured by the second member.

[0014] A fifth aspect is the device of any one of the first to fourth aspects, wherein the second member comprises a sheet-like material.

[0015] According to the fifth aspect, the breathability of the second member can be increased with a simple configuration, and aerosols containing flavors and the like can be made less likely to be captured by the second member.

[0016] A sixth aspect is the fifth aspect, wherein the second member is formed by folding the sheet material.

[0017] According to the sixth aspect, the sheet-like material can be easily placed inside the exterior member, and the flavor-generating article can be efficiently produced.

[0018] A seventh aspect is the fifth or sixth aspect, wherein the sheet-like material has no irregularities formed thereon and / or the fibers constituting the sheet-like material are not crimped.

[0019] According to the seventh aspect, the breathability of the second member can be increased with a simpler configuration, making it less likely that aerosols containing flavors will be captured by the second member, and the second member can be easily manufactured.

[0020] An eighth aspect is summarized as any one of the fifth to seventh aspects, wherein the sheet-like material includes a paper or mesh sheet.

[0021] According to the eighth aspect, the breathability of the second member can be increased with an even simpler configuration, and aerosols containing flavors and the like can be made less likely to be captured by the second member.

[0022] A ninth aspect is the eighth aspect, wherein the sheet-like material is paper, and the paper has a basis weight of 20 gsm to 150 gsm.

[0023] According to the ninth aspect, the workability of the paper can be ensured, and the production of the second member can be facilitated.

[0024] A tenth aspect is the eighth or ninth aspect, wherein the sheet-like material is paper, and the paper has a thickness of 20 μm to 150 μm.

[0025] According to the tenth aspect, folding of the paper can be facilitated, and manufacturing of the second member can be facilitated.

[0026] An eleventh aspect is summarized as any one of the first to fourth aspects, wherein at least one of the first member and the second member includes a second flavor source formed in a sheet shape.

[0027] According to the eleventh aspect, when a user inhales, the generation of flavor at the initial stage of heating can be improved.

[0028] A twelfth aspect is the eleventh aspect, wherein the first flavor source and the second flavor source contain the same flavor component.

[0029] According to the twelfth aspect, it is possible to increase the amount of flavor generated from the flavor-generating article and adjust the change over time in the amount of flavor generated.

[0030] A thirteenth aspect is the eleventh aspect, wherein the first flavor source and the second flavor source contain flavor components different from each other.

[0031] According to the thirteenth aspect, a plurality of different flavors can be provided to the user, and the change in flavor over time can be adjusted.

[0032] A fourteenth aspect is summarized as any one of the first to thirteenth aspects, wherein the block comprises a plurality of granules containing the first flavor source and a first binder binding the plurality of granules together.

[0033] According to the fourteenth aspect, by bonding the plurality of granules together, the powder particles are less likely to fall off the flavor generating unit, reducing the risk of the second member being blocked by the powder particles and changing the airflow resistance. In addition, the air permeability of the flavor generating unit at the portion where the plurality of granules are bonded can be improved, allowing for efficient flavor generation.

[0034] A fifteenth aspect is the fourteenth aspect, wherein each of the plurality of granules comprises, by dry weight, (A) 50% to 95% by weight of the first flavor source, (B) 1% to 40% by weight of the first aerosol source, and (C) 1% to 6% by weight of a binder.

[0035] According to the fifteenth aspect, it is possible to place a sufficient amount of flavor source in the cavity while ensuring ease of manufacturing the flavor generating body.

[0036] A sixteenth aspect is summarized as any one of the first to fourth aspects, wherein at least one of the first member and the second member includes a sheet-like material carrying a second aerosol source.

[0037] According to the sixteenth aspect, flavor can be delivered to the user more efficiently.

[0038] The seventeenth aspect is summarized as follows: in any of the first to sixteenth aspects, the ratio of the volume of the flavor generating body to the volume of the cavity when the flavor generating body is absent is 25% by volume to 85% by volume.

[0039] According to the seventeenth aspect, the airflow resistance of the flavor-generating article is not too large, a good smoking response can be ensured, and the flavor-generating body can be more reliably and easily positioned inside the exterior member.

[0040] An eighteenth aspect is summarized as any one of the first to seventeenth aspects, in which the exterior member includes paper, and the basis weight of the paper is 50 gsm to 200 gsm.

[0041] According to the eighteenth aspect, it is possible to ensure processability while making the exterior member less susceptible to folding and wrinkling.

[0042] A nineteenth aspect is summarized as any one of the first to eighteenth aspects, in which the exterior member includes paper, and the paper has a thickness of 100 μm to 300 μm.

[0043] According to the nineteenth aspect, the exterior member can be made less likely to fold or wrinkle, while the flavor-generating article can be configured not to become unnecessarily thick.

[0044] A twentieth aspect is summarized as any one of the first to nineteenth aspects, in that the exterior member is made of aluminum cladding paper.

[0045] According to the twentieth aspect, the thermal conductivity of the exterior member can be increased, allowing the flavor generating body to be heated more efficiently and uniformly, and the exterior member can be made harder, preventing it from breaking or wrinkling.

[0046] A twenty-first aspect is the device of any one of the first to twentieth aspects, wherein the exterior member includes a thermally conductive filler.

[0047] According to the twenty-first aspect, the thermal conductivity of the exterior member is increased, and the flavor generating body can be heated more efficiently and uniformly.

[0048] A twenty-second aspect is summarized as any one of the first to twenty-first aspects, wherein the flavor-generating article is a non-combustion heating type tobacco stick.

[0049] According to the twenty-second aspect, it is possible to provide a smoking article that is easy to carry and in which the generation of undesirable components due to combustion is suppressed.

[0050] According to a twenty-third aspect, there is provided a flavor generating system comprising the flavor generating article according to any one of the first to twenty-second aspects and a flavor inhaler, wherein the flavor inhaler comprises a heating unit that heats the flavor generating article.

[0051] According to the twenty-third aspect, it is possible to provide a flavor generating system including a flavor generating article that can be produced efficiently.

[0052] A 24th aspect is the 23rd aspect, wherein the flavor inhaler includes a chamber that accommodates the flavor-generating article, and in a cross section perpendicular to the longitudinal direction of the chamber, the distance between inner wall surfaces in the major axis direction is longer than the distance between inner wall surfaces in the minor axis direction.

[0053] According to the twenty-fourth aspect, an air flow path can be easily formed in the chamber containing the flavor-generating article, or the flavor-generating article can be easily compressed in the chamber, thereby improving heating efficiency.

[0054] A twenty-fifth aspect is the twenty-fourth aspect, wherein the distance between the inner wall surfaces of the chamber in the minor axis direction is smaller than the maximum diameter in the radial direction of the flavor-generating article.

[0055] According to the twenty-fifth aspect, the flavor-generating article can be compressed more reliably within the chamber, thereby improving heating efficiency.

[0056] A 26th aspect is summarized as being any of the 23rd to 25th aspects, wherein when the flavor generating article is positioned at a desired position in the flavor inhaler, the ratio of the volume of the flavor generating body to the volume of the cavity in the absence of the flavor generating body is 50% by volume to 90% by volume.

[0057] According to the twenty-sixth aspect, a sufficient amount of flavor can be provided while ensuring the stability of the flavor-generating article's structure and ease of manufacture.

[0058] A 27th aspect is characterized in that, in any of the 23rd to 26th aspects, when the flavor generating article is positioned at a desired position in the flavor inhaler, the heating section is configured to overlap at least with the upstream inner wall surface that defines the cavity in the flavor generating article in the longitudinal direction of the flavor generating article, and to overlap at least 25% of the length of the cavity.

[0059] According to the twenty-seventh aspect, the flavor generating body that has moved upstream due to gravity during suction can be efficiently heated.

[0060] 9A . FIG. 9B is a perspective view showing a flavor generating system according to one embodiment. FIG. 9C is a perspective view showing a flavor inhaler according to one embodiment. FIG. 9D is a cross-sectional view showing the flavor inhaler taken along the arrows 3-3 of FIG. 2. FIG. 9E is a schematic side cross-sectional view of a flavor generating article according to one embodiment. FIG. 9F is a schematic cross-sectional view of a flavor generating article according to one embodiment, including a flavor generating body. FIG. 9G is a schematic cross-sectional view of a flavor generating article according to one embodiment, including a second member. FIG. 9H is a schematic cross-sectional view of an exterior member. FIG. 9H is an enlarged cross-sectional view showing an atomizing unit and a control unit when the flavor generating article is housed in a desired position of the flavor inhaler. FIG. 9I is a cross-sectional view showing the chamber taken along the arrows 9B-9B of FIG. 9A. FIG. 9I is a cross-sectional view showing the chamber taken along the arrows 10A-10A of FIG. 9B. FIG. 9I is a cross-sectional view showing an end face of the chamber taken along the arrows 10B-10B of FIG. 9B. FIG. 9I is a cross-sectional view of a chamber in which a flavor generating article is housed. FIG. 9I is a conceptual view for explaining compression of a flavor generating article by a chamber. FIG. 9I is a schematic cross-sectional view showing a crushed flavor generating body.

[0061] Hereinafter, an embodiment of the present invention will be described with reference to the drawings. In the drawings described below, the same or corresponding components are designated by the same reference numerals, and duplicate explanations will be omitted. In the following drawings, the dimensions of each part have been changed appropriately for easy understanding.

[0062] Fig. 1 is a perspective view showing a flavor generating system 1000 according to one embodiment of the present invention. Fig. 2 is a perspective view showing a flavor inhaler 200 according to one embodiment of the present invention. The flavor generating system 1000 is configured by applying a flavor generating article 100 to the flavor inhaler 200 having a heating unit 40, which will be described later. At least a portion of the flavor generating article 100 is accommodated in the flavor inhaler 200 through an opening 210.

[0063] In the drawings described in this specification, an X-Y-Z Cartesian coordinate system may be used for convenience of explanation. In this coordinate system, the Z-axis faces vertically upward, the X-Y plane is positioned so as to cut the flavor inhaler 200 horizontally, and the Y-axis is positioned so as to extend from the front to the back of the flavor inhaler 200. The Z-axis direction can also be referred to as the insertion direction of the flavor generating article 100 housed in the chamber 50 described below. The X-axis direction can also be referred to as the longitudinal direction of the device in a plane perpendicular to the insertion direction of the flavor generating article 100. The Y-axis direction can also be referred to as the lateral direction of the device in a plane perpendicular to the insertion direction of the flavor generating article 100.

[0064] The flavor inhaler 200 is configured to generate an aerosol containing a flavor by, for example, heating a stick-shaped flavor generating article 100 having a flavor source containing an aerosol source. The flavor generating article 100 is configured, for example, to include a smokable article including a flavor source such as tobacco and an aerosol source on the tip side in the negative Z-axis direction, and a filter in another location.

[0065] In this embodiment, the flavor generating article 100 is described as being stick-shaped, but the flavor generating article used in the flavor inhaler 200 is not limited to this. For example, the flavor generating article may be configured to include a cartridge containing a liquid aerosol source. The cartridge may also have a heater.

[0066] 1 and 2, the flavor inhaler 200 has a housing 202 composed of an upper housing 204 and a lower housing 206, and a slide cover 208. The housing 202 constitutes the outermost housing of the flavor inhaler 200 and has a size that fits in a user's hand. When using the flavor inhaler 200, the user can hold the flavor inhaler 200 in their hand and inhale the aerosol.

[0067] In this example, the upper housing 204 of the housing 202 is made of a resin such as polycarbonate, and the lower housing 206 is made of a metal such as aluminum. However, the material of the housing 202 is not limited to these, and may be any suitable resin, particularly polycarbonate (PC), ABS (Acrylonitrile-Butadiene-Styrene) resin, PEEK (Polyether Ether Ketone), or a polymer alloy containing multiple types of polymers.

[0068] The upper housing 204 has an opening 210 for receiving the flavor-generating article 100, and the sliding cover 208 is slidably attached to the upper housing 204 to close the opening 210. Specifically, the sliding cover 208 is configured to be movable along the outer surface of the upper housing 204 between a closed position, at which the opening 210 of the upper housing 204 is closed, and an open position (the position shown in FIGS. 1 and 2 ), at which the opening 210 is open. For example, a user can manually operate the sliding cover 208 to move the sliding cover 208 between the closed position and the open position. In this way, the sliding cover 208 can allow or restrict access of the flavor-generating article 100 to the interior of the flavor inhaler 200.

[0069] In the flavor generating system 1000, air inhaled by a user is introduced into the flavor inhaler 200 through the opening 210, flows through the chamber 50 in the negative direction of the Z axis, and is supplied to the upstream end face of the flavor generating article 100. That is, the flavor generating system 1000 shown in Fig. 1 has a so-called counterflow type air flow path. Note that the air flow path is not limited to the counterflow type, and may have a so-called bottom flow type air flow path in which air is supplied from the bottom of the chamber 50 to the upstream end face of the flavor generating article 100.

[0070] 1 and 2 illustrate the housing 202 of the flavor inhaler 200 such that the joint surface between the upper housing 204 and the lower housing 206 intersects obliquely with the XY plane, but the configuration of the housing 202 is not limited to this. For example, the housing 202 may be configured from three or more members.

[0071] The flavor inhaler 200 may further have a terminal (not shown). The terminal may be an interface for connecting the flavor inhaler 200 to, for example, an external power source. If the power source of the flavor inhaler 200 is a rechargeable battery, connecting the external power source to the terminal allows current to flow from the external power source to the power source, thereby charging the power source. In addition, connecting a data transmission cable to the terminal may allow data related to the operation of the flavor inhaler 200 to be transmitted to an external device.

[0072] Next, the internal structure of the flavor inhaler 200 according to one embodiment of the present invention will be described. Figure 3 is a cross-sectional view showing the flavor inhaler 200 taken along the arrow 3-3 in Figure 2. As shown in Figure 3, a power supply unit 70, an atomization unit 30, and a control unit 80 are provided in the internal space of the housing 202 of the flavor inhaler 200.

[0073] The control unit 80 includes a substrate 81. The substrate 81 includes, for example, a microprocessor, and can control the supply of power from the power supply unit 70 to the atomization unit 30. This allows the control unit 80 to control the heating of the flavor-generating article 100 by the atomization unit 30. The control unit 80 also includes a Bluetooth (registered trademark) interface 82. The control unit 80 can communicate with external devices via the Bluetooth interface 82.

[0074] The power supply unit 70 has a power supply 71 electrically connected to a substrate 81 of the control unit 80. The power supply 71 may be, for example, a rechargeable battery or a non-rechargeable battery. The power supply 71 is electrically connected to the atomizing unit 30 via the substrate 81. This allows the power supply 71 to supply power to the atomizing unit 30 so as to appropriately heat the flavor-generating article 100.

[0075] The atomization unit 30 has a chamber 50 extending in the longitudinal direction of the flavor generating article 100, a heating unit 40 surrounding a portion of the chamber 50, a heat insulating unit 32, and a substantially cylindrical insertion guide member 34. The chamber 50 has a cylindrical shape that accommodates the flavor generating article 100. The chamber 50 may have a so-called elliptical shape having a major axis and a minor axis in a cross section perpendicular to the longitudinal direction of the flavor inhaler 200. The chamber 50 is preferably formed from a heat-resistant material with a small coefficient of thermal expansion, and may be formed from, for example, a metal such as stainless steel, a resin such as PEEK, glass, ceramic, or the like.

[0076] The heating unit 40 is configured to contact the outer peripheral surface of the chamber 50 and heat the flavor-generating article 100 housed in the chamber 50. The heating unit 40 may be a sheet-shaped heater. The heating unit 40 may be provided so as to contact the outer peripheral surface of the chamber 50, or may be provided on the inner surface of the chamber 50. Here, the longitudinal length of the heating unit 40 is, for example, 10 mm. As an example, it is also possible to provide a susceptor inside or adjacent to the flavor-generating article 100, and to arrange an induction coil as the heating unit 40 to inductively heat the susceptor.

[0077] The heat insulating section 32 is disposed to surround the chamber 50 and the heating section 40 and suppresses heat radiation to the outside of the chamber 50. The heat insulating section 32 may be made of, for example, aerogel. The insertion guide member 34 is formed of a resin material such as PEEK, PC, or ABS, and is provided between the sliding cover 208 in the closed position and the chamber 50. When the sliding cover 208 is in the open position, the insertion guide member 34 communicates with the outside of the flavor inhaler 200, and guides the insertion of the flavor generating article 100 into the chamber 50 by inserting the flavor generating article 100 into the insertion guide member 34.

[0078] 4 is a schematic side cross-sectional view of the flavor-generating article 100. The flavor-generating article 100 includes a first member 21, a second member 22, and an exterior member 24. The first member 21, the second member 22, and the exterior member 24 define a cavity 23. More specifically, in the illustrated example, the flavor-generating article 100 includes, in order from the tip side (i.e., the side opposite the mouthpiece), the first member 21, the cavity 23, the second member 22, a cooling section 25, and a filter section 27. The exterior member 24 wraps around the first member 21 and the second member 22 and connects them together. The cavity 23 is disposed between the first member 21 and the second member 22. In the illustrated example, the flavor-generating article 100 further includes tipping paper 26, which is used to connect the exterior member 24, the cooling section 25, and the filter section 27 together.

[0079] When a user inhales, air flows in from the end face of flavor-generating article 100 on the side of first member 21, passes through cavity 23, second member 22, cooling section 25, and filter section 27, and flows out from the end face of flavor-generating article 100 on the side of filter section 27. Therefore, the side of flavor-generating article 100 on which first member 21 is located is defined as the upstream side, and the opposite side on which filter section 27 is located is defined as the downstream side.

[0080] The cavity 23 accommodates a flavor generating body 90 containing a first flavor source. Accordingly, the first member 21 is disposed upstream of the flavor generating body 90, and the second member 22 is disposed downstream of the flavor generating body 90. It is preferable that the flavor generating body 90 contains a tobacco material, and the flavor inhaler 200 is a non-combustion heat-not-burn tobacco. In this case, it is preferable that the flavor generating article 100 is a non-combustion heat-not-burn tobacco stick.

[0081] The flavor generating body 90 is a block containing a first flavor source. The length of the flavor generating body 90 in the longitudinal direction of the flavor generating article 100 is preferably 20% or more, more preferably 40% or more, of the longitudinal length of the cavity 23. The maximum width of the flavor generating body 90 in a direction perpendicular to the longitudinal direction of the flavor generating article is preferably 20% or more, more preferably 40% or more, of the maximum width in a direction perpendicular to the longitudinal direction of the cavity 23. By using the flavor generating body 90 in a block form, an appropriate amount of flavor source can be easily disposed inside the exterior member 24, thereby providing a flavor generating article with high production efficiency. For example, in tobacco materials, in order to achieve the desired tobacco flavor, it is necessary to blend various types of tobacco leaves and place them in the cavity of a non-combustion heat-not-burn tobacco product. In this case, if tobacco shreds or ground tobacco are directly inserted into the cavity at high speed, the blending ratio is likely to vary. In contrast, in the case of the flavor generating body 90, tobacco leaves are blended at a predetermined blending ratio to produce a block, so there is little possibility that the blending ratio will vary when the block is inserted at high speed into the cavity 23. Furthermore, the block-shaped flavor generating body 90 is less likely to be crushed when the tobacco material is transported, so there is less variation in airflow resistance when the flavor generating body 90 is used.

[0082] 5 is a schematic cross-sectional view (cross-sectional view 5-5 in FIG. 4) of the flavor generating article 100 including the flavor generating body 90, taken perpendicular to the insertion direction. In the illustrated example, the flavor generating body 90 has a circular cross-section and is formed in a cylindrical shape. However, the shape of the flavor generating body 90 is not particularly limited and can be set appropriately to match the shape of the cavity 23, etc. The flavor generating body 90 is preferably cylindrical. The flavor generating body 90 may also have a polygonal or elliptical cross-section.

[0083] The flavor generating body 90 is preferably a breakable block. Here, "breakable" means that the flavor generating body 90 can be crushed by pressure from a user's hand or from the chamber 50 of the flavor inhaler 200 in which the flavor generating article 100 is housed, without damaging the flavor generating article 100 so that it cannot be inhaled. This increases the surface area of ​​the flavor source within the cavity 23, thereby improving the efficiency of flavor generation. The flavor generating body 90 is preferably configured so that it will not be crushed by forces applied during manufacturing and transportation.

[0084] As shown in FIG. 5 , the flavor generating body 90 includes a plurality of granules T1 and a first binder B1. In FIG. 5 , the plurality of granules T1 are schematically shown as circles of the same size, but the shape and size of the granules T1 are not limited thereto and may vary. Each of the plurality of granules T1 includes a first flavor source. The plurality of granules T1 are bound together by the first binder B1, and the flavor generating body 90 is formed as a block in which the plurality of granules T1 are integrally bound together. This makes it easier to place an appropriate amount of granules T1 in the cavity 23 compared to when the plurality of granules are placed in the cavity without being bound to each other. Furthermore, compared to when the flavor generating body 90 does not include granules and is formed by binding tobacco material or the like with a binder, powder particles are less likely to detach from the flavor generating body 90, thereby reducing the risk of clogging the air flow path downstream of the cavity 23. Furthermore, the air permeability of the flavor generating body 90 between the plurality of granules T1 can be easily increased, and aerosols containing flavors can be efficiently generated. Note that, in this specification, tobacco granules refer to granulated tobacco.

[0085] The ratio of the volume of the flavor generating body 90 to the volume of the cavity 23 without the flavor generating body 90 is not particularly limited and can be set appropriately depending on the configuration of the flavor inhaler 200 and the flavor generating body 90. However, from the viewpoint of disposing a larger amount of the first flavor source in the cavity 23, the ratio is usually 25% by volume or more, preferably 30% by volume or more, more preferably 40% by volume or more, and even more preferably 50% by volume or more. Furthermore, the ratio is preferably 85% by volume or less, more preferably 80% by volume or less, even more preferably 75% by volume or less, and even more preferably 70% by volume or less. By setting the ratio to 80% by volume or less, the airflow resistance is not too large, a good drawing response can be ensured, and the flavor generating body 90 can be more reliably and easily disposed inside the exterior member 24.

[0086] The ratio of the weight of the flavor generating body 90 to the volume of the cavity 23 without the flavor generating body 90 is not particularly limited and can be set appropriately depending on the shape of the flavor inhaler 200 and the flavor generating body 90. However, from the viewpoint of ensuring a suitable airflow resistance, it is usually set to 0.14 g / cm. ３ or more, and ３ It is preferable that the density is 0.26 g / cm or more. ３ More preferably, the ratio is 1.0 g / cm or more. ３ or less, and 0.80 g / cm ３ It is preferable that the density is 0.65 g / cm or less. ３ More preferably, it is:

[0087] The first binder B1 may be a water-soluble polymer such as dextrin, gelatin, gum arabic, polyvinyl alcohol, carboxymethyl cellulose, etc. The amount of the first binder B1 added is preferably 10% by weight or less relative to the granules T1.

[0088] Granule Form The shape and size of the granules T1 used in this embodiment are not particularly limited. For example, the granules T1 can be classified using a sieve with the following sieve openings. From the viewpoint of easily producing the granules T1 and distributing the granules T1 more uniformly within the flavor generating body 90, the granules T1 preferably do not pass through a sieve with 250 μm openings (>250 μm (more than 250 μm)) and pass through a sieve with 1500 μm openings (<1500 μm (less than 1500 μm)). More preferably, the granules T1 do not pass through a sieve with 500 μm openings (>500 μm (more than 500 μm)) and pass through a sieve with 1180 μm openings (<1180 μm (less than 1180 μm)).

[0089] The average particle size of granules T1 in this specification can be determined by measuring the weight of granules T1 obtained by classifying them through sieves with mesh sizes of 1500 μm, 1180 μm, 1000 μm, 850 μm, 710 μm, 600 μm, 500 μm, 425 μm, 300 μm, and 250 μm, and dividing the weight proportionately. The measurement can be performed using a sieve shaker (e.g., AS 200 CONTROL manufactured by Retsch).

[0090] The average particle size of granules T1 can be adjusted by classifying the granules T1 used. Furthermore, the object of measurement of the average particle size may be granules to which a flavor source or an aerosol source has been added, or granules to which no flavor source or aerosol source has been added, as long as they are granules after granulation. However, from the viewpoint of being able to measure the average particle size more accurately, it is preferable to measure granules to which no flavor source or aerosol source has been added. This is because it is assumed that the size of the granules hardly changes with the addition of a flavor source or aerosol source. The average particle size of T1 according to the embodiment of the present invention is preferably 600 μm or more and 1180 μm or less.

[0091] Granule Composition In the following, "X to Y" includes the end values ​​X and Y. The first flavor source contained in granule T1 is not particularly limited as long as it generates a flavor, and may include, for example, at least one of the following natural materials, such as plant materials, and flavorings. The first flavor source may include tobacco material as the plant material. As in the following example, granule T1 preferably includes tobacco material as the first flavor source and a second binder.

[0092] (1) Second Binder The second binder is a binder contained in granules T1. Here, the second binder is an adhesive for binding tobacco materials together or between tobacco materials and other components. In this embodiment, known binders can be used. Examples of such second binders include polysaccharides such as guar gum and xanthan gum, and cellulose derivatives such as CMC (carboxymethyl cellulose), CMC-Na (sodium salt of carboxymethyl cellulose), and HPC (hydroxypropyl cellulose). The upper limit of the content of the second binder is preferably 6 wt % or less in dry weight (weight excluding water, the same applies hereinafter) relative to the dry weight of the flavor generating body 90, and the lower limit is preferably 1 wt % or more, more preferably 3 wt % or more. If the amount of the second binder exceeds the upper limit or is less than the lower limit, the above-described effect may not be fully achieved.

[0093] Examples of the second binder include polysaccharides, proteins, and synthetic polymers. Specific examples of these are shown below. In this embodiment, these binders can also be used in combination.

[0094] 1) Polysaccharides 1-1) Cellulose derivatives [Cellulose ethers] Methyl cellulose, ethyl cellulose, hydroxyethyl cellulose, hydroxymethylethyl cellulose, hydroxypropyl cellulose, hydroxypropylmethyl cellulose, benzyl cellulose, trityl cellulose, cyanoethyl cellulose, carboxymethyl cellulose, carboxyethyl cellulose, aminoethyl cellulose [Cellulose esters] Organic acid esters: cellulose acetate, cellulose formate, cellulose propionate, cellulose butyrate, cellulose benzoate, cellulose phthalate, tosyl cellulose Inorganic acid esters: cellulose nitrate, cellulose sulfate, cellulose phosphate, cellulose xanthate

[0095] 1-2) Naturally derived polysaccharides [Plant-derived] Guar gum, tara gum, roasted bean gum, tamarind seed gum, pectin, gum arabic, tragacanth gum, karaya gum, ghatti gum, arabinogalactan, amaryllis seed gum, cassia gum, psyllium seed gum, desert artemisia seed gum [Algae-derived] Carrageenan, agar, alginic acid, propylene glycol alginate, furcellaran, Porphyra spp. extract [Microorganism-derived] Xanthan gum, gellan gum, curdlan, pullulan, Agrobacterium succinoglycan, welan gum, macrophomopsis gum, rhamsan gum [Crustacean-derived] Chitin, chitosan, glucosamine [Starches] Starch, sodium starch glycolate, pregelatinized starch, dextrin

[0096] 2) Protein: wheat gluten, rye gluten

[0097] 3) Synthetic polymers: polyphosphate, sodium polyacrylate, polyvinylpyrrolidone, polyvinyl alcohol

[0098] (2) Tobacco Material Tobacco materials are materials derived from tobacco, specifically shredded dried tobacco leaves or ground leaf tobacco. Ground leaf tobacco is particles obtained by grinding leaf tobacco. The ground leaf tobacco can have a particle size D90 of 20 to 1000 μm, preferably 50 to 500 μm. The average particle size D50 can be preferably 20 to 1000 μm, more preferably 50 to 500 μm. Grinding can be performed using a known grinder, and can be either dry grinding or wet grinding. Therefore, ground leaf tobacco is also referred to as leaf tobacco particles. In this embodiment, the particle size is determined by a laser diffraction / scattering method, specifically, using a laser diffraction particle size distribution analyzer (e.g., Horiba, Ltd. LA-950). Furthermore, the type of tobacco is not limited, and flue-cured, Burley, Orient, native, and other Nicotiana tabacum and Nicotiana rustica varieties can be used. The amount of tobacco material in granules T1 is not particularly limited, but is preferably 50 to 95% by weight, more preferably 60 to 90% by weight, on a dry weight basis.

[0099] (3) Aerosol Source Granules T1 may contain an aerosol source. The aerosol source is a material that generates an aerosol by vaporizing when heated and cooling, or by atomizing. Known aerosol sources can be used, including polyhydric alcohols such as glycerin and propylene glycol (PG), triethyl citrate (TEC), triacetin, and other aerosol sources with a boiling point exceeding 100°C. Granules T1 preferably contain glycerin because this makes granules T1 less likely to crack. The amount of the aerosol source in granules T1 is preferably 1 to 40 wt %, more preferably 10 to 20 wt %, by dry weight (weight excluding water, hereinafter the same). If the amount of the aerosol source exceeds the upper limit, it may be difficult to manufacture granules T1, while if it is less than the lower limit, the perceived smoke intensity may be reduced. From a similar viewpoint, and from the viewpoint of arranging more first flavor sources while binding the first flavor sources with the second binder, it is preferable that each of the plurality of granules T1 contains, by dry weight, (A) 50% to 95% by weight of the first flavor source, (B) 1% to 40% by weight of the aerosol source, and (C) 1% to 6% by weight of the second binder.

[0100] (4) Emulsifier: Granule T1 may contain an emulsifier. The emulsifier enhances the affinity between the lipophilic aerosol source and the hydrophilic tobacco material. Therefore, the addition of an emulsifier is particularly effective when using a lipophilic aerosol source. Known emulsifiers can be used, including emulsifiers with an HLB value of 8 to 18. The amount of emulsifier is not particularly limited, but is preferably 0.1 to 3 parts by weight, more preferably 1 to 2 parts by weight, based on 100 parts by weight of granule T1, on a dry weight basis. (5) Fiber: In one aspect, granule T1 of this embodiment does not contain fibers derived from tobacco or fibers derived from materials other than tobacco (e.g., cellulose). This aspect prevents these fibers from causing undesirable effects on the smoking experience, such as unpleasant flavors. However, since it is not practical to completely eliminate fibers, the amount of fiber in granule T1 is preferably 1.0% by weight or less, more preferably 0.5% by weight or less, on a dry weight basis. In another aspect, the granules T1 of this embodiment contain a total of 0.5 to 2.0 wt % of tobacco-derived fibers or fibers derived from materials other than tobacco. In this aspect, the fibers improve the strength of the granules T1, resulting in an excellent balance between smoking taste and strength. In this embodiment, the tobacco-derived fibers refer to pulp made from tobacco raw materials obtained by beating using a grinder or the like, and are different from the tobacco materials described above.

[0101] (6) Flavoring Granule T1 may contain a flavoring. A flavoring is a substance that provides a fragrance or flavor. The flavoring may be a natural flavoring or a synthetic flavoring. A single type of flavoring may be used as the flavoring, or a mixture of multiple types of flavorings may be used. Any flavoring commonly used in smoking articles may be used as the flavoring, and specific examples will be described later. The flavoring may be contained in granule T1 in an amount that allows the smoking article to provide a desirable fragrance or flavor; for example, the amount in granule T1 is preferably 1 to 30% by weight, more preferably 2 to 20% by weight.

[0102] The type of the fragrance is not particularly limited, and from the viewpoint of imparting a good fragrance sensation, examples thereof include acetanisole, acetophenone, acetylpyrazine, 2-acetylthiazole, alfalfa extract, amyl alcohol, amyl butyrate, trans-anethole, star anise oil, apple juice, Peru balsam oil, beeswax absolute, benzaldehyde, benzoin resinoid, benzyl alcohol, benzyl benzoate, benzyl phenylacetate, benzyl propionate, 2,3-butanedione, 2-butanol, butyl butyrate, butyric acid, caramel, cardamom oil, carob absolute, β-carotene, carrot juice, L-carvone, β-caryophyllene, cassia bark oil, cedarwood oil, celery seed oil, chamomile oil, cinnamaldehyde, cinnamic acid, cinnamyl alcohol, cinnamyl cinnamate, citronella oil, DL-citronellol, ... Lonnelol, clary sage extract, cocoa, coffee, konjac oil, coriander oil, cuminaldehyde, davanna oil, delta-decalactone, gamma-decalactone, decanoic acid, dill herb oil, 3,4-dimethyl-1,2-cyclopentanedione, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, 3,7-dimethyl-6-octenoic acid, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, ethyl 2-methylbutyrate, ethyl acetate, ethyl butyrate, ethyl hexanoate, ethyl isovalerate, ethyl lactate, ethyl laurate, ethyl levulinate, ethyl maltol, ethyl octanoate, ethyl oleate, ethyl palmitate, ethyl phenylacetate, ethyl propionate, ethyl stearate, ethyl valerate, ethyl vanillin, ethyl vanillin glucoside, 2-ethyl-3,(5 or 6)-dimethylpyrazine, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, 2-ethyl-3-methylpyrazine, eucalyptol, fenugreek absolute, gene absolute, gentian root infusion, geraniol, geranyl acetate, grape juice, guaiacol, guava extract, gamma-heptalactone, gamma-hexalactone, hexanoic acid, cis-3-hexen-1-ol, hexyl acetate, hexyl alcohol, phenylhexyl acetate, honey, 4-hydroxy-3-pentenoic acid, lauryl methylpropional Ingredients: methicone, 4-hydroxy-4-(3-hydroxy-1-butenyl)-3,5,5-trimethyl-2-cyclohexen-1-one, 4-(para-hydroxyphenyl)-2-butanone, sodium 4-hydroxyundecanoate, immortelle absolute, beta-ionone, isoamyl acetate, isoamyl butyrate, isoamyl phenylacetate, isobutyl acetate, isobutyl phenylacetate, jasmine absolute, cola nut tincture, labdanum oil, lemon terpeneless oil, licorice extract, linalool, linalyl acetate, robertia jasmine Orris root oil, maltol, maple syrup, menthol, menthone, L-menthyl acetate, para-methoxybenzaldehyde, methyl 2-pyrrolyl ketone, methyl anthranilate, methyl phenylacetate, methyl salicylate, 4'-methylacetophenone, methylcyclopentenolone, 3-methylvaleric acid, mimosa absolute, honey, myristic acid, nerol, nerolidol, gamma-nonalactone, nutmeg oil, delta-octalactone, octanal, octanoic acid, orange flower oil, orange oil, orris root oil, palmitic acid, omega-pentadeca Calactone, peppermint oil, petitgrain Paraguay oil, phenethyl alcohol, phenethyl phenylacetate, phenylacetic acid, piperonal, plum extract, propenylguaethol, propyl acetate, 3-propylidenephthalide, prune juice, pyruvic acid, raisin extract, rose oil, rum, sage oil, sandalwood oil, spearmint oil, styrax absolute, marigold oil, tea distillate, α-terpineol, terpinyl acetate, 5,6,7,8-tetrahydroquinoxaline, 1,5,5,9-tetramethyl-13-oxacyclo(8.3.0.0(4.9))tridecane, 2,3,5,6-tetramethylpyrazine, thyme oil, tomato extract, 2-tridecanone, triethyl citrate, 4-(2,6,6-trimethyl-1-cyclohexenyl)2-buten-4-one, 2,6,6-trimethyl-2-cyclohexene-1,4-dione, 4-(2,6,6-trimethyl-1,3-cyclohexadienyl)2-buten-4-one, 2,3,5-trimethylpyrazine, γ-undecalactone, γ-valerolactone, vanilla extract, vanillin, veratraldehyde, violet leaf absolute, N-ethyl-p p-menthane-3-carboxamide (WS-3), ethyl-2-(p-menthane-3-carboxamide) acetate (WS-5), sugars (sucrose, fructose, etc.), cocoa powder, carob powder, coriander powder, licorice powder, orange peel powder, rosehip powder, chamomile flower powder, lemon verbena powder, peppermint powder, leaf powder, spearmint powder, black tea powder, natural plant flavors (e.g., jasmine oil, lemon oil, vetiver oil, lovage oil), esters (e.g., menthyl acetate, isoamyl propionate, etc.), alcohols (e.g., phenylethyl alcohol, cis-6-nonen-1-ol, etc.). These flavors may be used alone or in combination of two or more.

[0103] Method for Manufacturing Flavor Generator The flavor generator 90 may be manufactured by any method, but is preferably manufactured by a method comprising the following steps: Step 1: kneading at least a tobacco material, a second binder, and a medium to prepare a mixture; Step 2: granulating the kneaded mixture; and Step 3: mixing the plurality of granules T1 obtained in Step 2 with a first binder B1 and molding the mixture.

[0104] (1) Step 1 In this step, the tobacco material, the second binder, and the medium are kneaded together. If necessary, an aerosol source, an emulsifier, or a flavoring may also be added. The amounts of each component are adjusted to achieve the aforementioned amounts. The medium is preferably primarily composed of a water-soluble organic solvent with a boiling point below 100°C, such as water or ethanol, and more preferably water or ethanol.

[0105] This step can be carried out by kneading the components, but is preferably carried out through 1) pulverization of the raw materials (e.g., single leaves), 2) preparation of wet powder, and 3) kneading. 1) Pulverization: It is preferable to roughly crush the raw materials and then finely pulverize them using a pulverizer (e.g., ACM-5, manufactured by Hosokawa Micron). The particle size D90 after fine pulverization is preferably 20 to 1000 μm. The particle size is measured using a laser diffraction particle sizer such as a Mastersizer (manufactured by Malvern).

[0106] 2) Preparation of Wet Powder A second binder, and optionally additives such as flavorings and lipids, are added to and mixed with ground tobacco raw material (e.g., leaf tobacco particles). This mixing is preferably a dry blend, and therefore a mixer is preferably used as the mixer. Next, a medium such as water, and optionally an aerosol source such as glycerin, are added to the dry blend and mixed in the mixer to prepare a wet powder (powder in a wet state). The amount of medium in the wet powder can be 20 to 80% by weight, preferably 20 to 40% by weight, but is adjusted as appropriate. The solids concentration of the wet powder is preferably 50 to 90% by weight.

[0107] 3) Kneading The wet powder is kneaded using a kneader (e.g., DG-1 manufactured by Dalton Co., Ltd.) Kneading is preferably carried out until the medium is distributed throughout the mixture, for example, until the color of the mixture is visually uniform.

[0108] (2) Step 2 In step 2, the kneaded material obtained in step 1 is granulated (into long columns) in a wet extrusion granulator, and then sized into short columns or spheres. The extrusion pressure during extrusion granulation can be set as desired depending on the viscosity of the kneaded material, etc. For example, the kneaded material can be extruded at ambient temperature under a pressure of 2 kN or more. By extruding at such a relatively high pressure, the temperature of the kneaded material at the outlet of the extrusion granulator rises suddenly and instantaneously from ambient temperature to, for example, 90°C or higher but 100°C or lower, and moisture and volatile components evaporate at a rate of 2% by weight or higher but 4% by weight or lower. Therefore, when performing extrusion granulation in this manner, it is necessary to add more water to prepare the kneaded material than the desired moisture content in the resulting granules T1 by the amount of evaporation.

[0109] The granules T1 obtained by extrusion granulation may be further dried, if necessary, to adjust the moisture content. For example, the loss on drying of the granules T1 obtained by extrusion granulation is measured, and if it is higher than the desired loss on drying (for example, 5% by weight or more and 17% by weight or less), the granules T1 may be further dried to obtain the desired loss on drying. The drying conditions (temperature and time) for obtaining the desired loss on drying can be determined in advance based on the drying conditions (temperature and time) required to reduce the loss on drying by a predetermined value.

[0110] (3) Step 3 In step 3, the first binder B1 and water are added to the granules T1 obtained in step 2 and mixed, followed by molding and drying the flavor-generating body 90. This allows for the production of a flavor-generating body 90 having a desired shape. Mixing is preferably carried out with a force that does not deform the granules T1, and it is preferable that multiple granules T1 are bonded together to the extent that they are not completely fixed, or that multiple granules T1 are bonded together with gaps between them. The flavor-generating body 90 may be formed without gaps.

[0111] The composition and manufacturing method of granules T1 (steps 1 and 2) are not limited to the above examples, and may be, for example, the following composition and manufacturing method.

[0112] Granule Composition The first flavor source contained in granule T1 comprises (A) 15 to 50 wt % tobacco extract, (B) non-wood fiber, (C) a second binder, and (D) 10 to 60 wt % aerosol source, and the total of (B) and (C) may be 23 to 50 wt %. Unless otherwise specified, weight and weight % refer to dry weight and dry weight %. Dry weight refers to the weight excluding the weight of water. The first flavor source may also include an extract from a plant other than tobacco.

[0113] (1) Component (A): Tobacco Extract Tobacco extract is a substance or mixture that exhibits a flavor extracted from tobacco. Tobacco extract can be prepared by known methods. Examples include the following: 1) a method in which tobacco raw material is subjected to extraction using an extraction medium to obtain a tobacco extract; 2) a method in which an extraction medium is added to the tobacco raw material and heated, and the generated vapor is collected; and 3) a method in which the extraction medium is vaporized by heating and passed through the tobacco raw material, and the vapor is collected after passing. Examples of extraction media include water or hydrophilic organic solvents such as alcohol. In method 1), water is preferably used as the extraction medium from the perspective of workability. In methods 2) and 3), alcohols such as propylene glycol, glycerin, or ethanol are preferably used as the extraction medium from the perspective of work efficiency. Acids or alkalis can also be used for extraction as needed. The liquid obtained by extraction, containing the tobacco extract and extraction medium, is called a tobacco extract.

[0114] 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.

[0115] 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) using a stainless steel sieve with 1.18 mm meshes, the raw material pieces are sieved by a dry mechanical shaking method for 20 minutes to obtain raw material pieces that pass through the stainless steel sieve with 1.18 mm meshes. 2) Subsequently, using a stainless steel sieve with 0.50 mm meshes, the raw material pieces are sieved by a dry mechanical shaking method for 20 minutes to remove the raw material pieces that pass through the stainless steel sieve with 0.50 mm meshes. 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.

[0116] In one embodiment, the tobacco raw material is treated with an alkali. Flavor components are generated through this treatment, and the flavor components may be collected to prepare a tobacco extract liquid containing a tobacco extract and water. In this case, it is preferable to extract the flavor components as a gas from the alkali-treated tobacco raw material and introduce the gas into water to convert the flavor components into a liquid.

[0117] 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. The pH is preferably 8.0 or higher, more preferably 8.9 to 9.7. The pH of the tobacco raw material is the pH of water when the tobacco raw material is mixed with 10 times the amount of water.

[0118] The moisture content of the tobacco raw material is not limited, but from the viewpoint of efficiently extracting flavor components, the moisture content is preferably about 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 moisture content is determined as the weight loss when heated until the weight change rate is 1 mg / min or less. For this measurement, for example, a halogen heating moisture meter (such as the MB45 manufactured by Ohaus Co., Ltd.) can be used.

[0119] The content of tobacco extract in the first flavor source is 15 to 50% by weight, which may be adjusted as appropriate, for example, to 20 to 40% by weight.

[0120] (2) Component (B): Non-wood fiber Non-wood fiber is a fiber not derived from wood, preferably a fiber other than tobacco fiber. Tobacco fiber is unlikely to impart strength to the first flavor source and may impart an unpleasant flavor. Dietary fiber is preferred as the non-wood fiber. Dietary fiber is a food component that is not digested by human digestive enzymes, and is more preferably insoluble dietary fiber that does not dissolve in water. Dietary fiber may be porous, i.e., spongy. Porous fiber can increase the surface area of ​​the first flavor source and improve the thermal conductivity of the first flavor source. From the standpoint of availability, the fiber is preferably citrus fiber. Citrus fiber is a fiber made primarily from the albedo of citrus fruits. Dietary fiber may also be short fiber or columnar particles with a small aspect ratio. Citrus fiber is particularly preferred because it can impart strength to the sheet with a small amount. The moisture content of the non-wood fiber is measured, and the amount of non-wood fiber to be blended is determined to satisfy the moisture content relationship described below. The moisture content of the non-wood fibers is measured by a known method, for example, the same method as that for measuring the moisture content in tobacco raw materials. In one embodiment, the content of component (B) in the first flavor source is 10 to 30% by weight. While wood fiber is known as a fiber material, the use of non-wood fibers has the advantage of superior liquid-carrying capacity compared to the use of wood fiber. Therefore, the amount of non-wood fibers added can be reduced, making it possible to increase the amount of components that contribute to the flavor and aroma of the tobacco.

[0121] (3) Component (C): Second Binder The second binder may be carboxyalkyl cellulose or guar gum. The moisture content of the second binder is measured by a known method, for example, the same method as that for measuring the moisture content of the tobacco raw material.

[0122] The total amount of component (B) and component (C) in the sheet is 23 to 50% by weight. If this amount is below the lower limit, the first flavor source is not easy to handle and the strength of the first flavor source is insufficient. If this amount exceeds the upper limit, the flavor becomes diluted or unpleasant flavors increase. From this perspective, the lower limit of this total amount is preferably 24% by weight or more, and the upper limit is preferably 40% by weight or less, more preferably 30% by weight or less. The respective amounts of component (B) and component (C) are determined so as to satisfy the above total amount. In one embodiment, the amount of component (B) is 10 to 30% by weight or 13 to 25% by weight, and the amount of component (C) is 13 to 20% by weight or 10 to 25% by weight.

[0123] (4) Component (D): Aerosol Source Examples of the aerosol source include polyhydric alcohols such as glycerin or polyethylene glycol. The amount of moisture in the aerosol source is measured by a known method, for example, the same method as that for measuring the amount of moisture in tobacco raw materials. The amount of the aerosol source in the first flavor source is 10 to 60% by weight. If this amount is below the lower limit, the amount of smoke produced during smoking is insufficient. If this amount exceeds the upper limit, the handleability of the first flavor source decreases. From this perspective, the amount is preferably 15 to 50% by weight, and more preferably 20 to 40% by weight.

[0124] (5) Others The first flavor source may contain wood fiber. Examples of wood fiber include softwood pulp, Vitacel FL400, and Vitacel L600 / 30 (all manufactured by J. Rettenmaier & Sohne GmbH). As described below, the mixture for producing the first flavor source preferably contains water, and the weight ratio of water to components other than water in the mixture is preferably (2 to 10):1. It is preferable to measure the moisture content of the wood fiber and determine the blending amount of the wood fiber so as to satisfy this relationship. The moisture content of the wood fiber is measured by a known method, for example, the same method as that for the moisture content of tobacco raw materials. In one aspect, the content of wood fiber in the first flavor source is 1 to 10% by weight.

[0125] The first flavor source may also contain a known flavoring, such as the flavorings described above.

[0126] Granule Manufacturing Method Granule T1 of this embodiment is preferably manufactured by a method comprising step 1A of preparing a mixture of tobacco extract containing component (A), component (B), component (C), and component (D), and step 2A of granulating the mixture.

[0127] (1) Step 1A (1-1) Preparation of Tobacco Extract In this step, the tobacco raw material described above is subjected to extraction to prepare a tobacco extract containing the tobacco extract as an active ingredient and an extraction medium. Water is preferably used as the extraction 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.

[0128] (1-2) Mixing Mixing can be carried out by known methods; for example, a mixture can be prepared by mixing each component in a mixer or the like. The mixture preferably contains water, and the weight ratio of water to components other than water is preferably (2-10):1. The water may be water contained in the tobacco extract, or may be water added separately. In particular, when the content of non-wood fibers is increased, it is preferable to also increase the content of water. Preferred embodiments are described below.

[0129] (2) Step 2A In step 2A, the same method as in step 2 above can be used.

[0130] 4, the first member 21 is disposed at the tip end of the flavor generating article 100 and serves to prevent the flavor generating body 90 disposed in the cavity 23 from falling off. The first member 21 preferably has a filter. The filter constituting the first member 21 is not particularly limited as long as it functions as a general filter. The first member 21 may be, for example, a single segment consisting of only a filter, or may be a plurality of segments each including a filter combined with other members.

[0131] The first member 21 has a first air flow path (not shown) that communicates with the cavity 23, and is configured so that air outside the flavor-generating article 100 passes through the first air flow path and is introduced into the cavity 23. The first air flow path is formed so as to penetrate the mouthpiece side and the tip side of the first member 21, and is preferably configured so that air can be introduced from the end face on the tip side of the flavor-generating article 100.

[0132] The first member 21 may include a sheet material or a fibrous material such as cellulose acetate tow. When the first member 21 includes cellulose acetate tow, the first member 21 may be a filter formed by processing the cellulose acetate tow into a cylindrical shape. The sheet material included in the first member 21 may include paper, a nonwoven fabric sheet, or a sheet of tobacco leaf or other raw material. Pulp is preferably used as the primary component of the paper. Hereinafter, a tobacco material processed into a sheet is referred to as a tobacco sheet. While the method for manufacturing a tobacco sheet is not particularly limited, for example, the mixture obtained by kneading in step 1 described above may be flattened or extruded through a die to prepare a wet sheet, and the wet sheet may then be dried to obtain a tobacco sheet. The tobacco sheet may also be what is commonly referred to as a cast sheet or a paper-making sheet. Tobacco sheets can be formed by known methods such as paper-making, casting, and rolling. Details of various tobacco sheets formed by these methods are disclosed in "Encyclopedia of Tobacco," Tobacco Research Center, March 31, 2009.

[0133] Hereinafter, the flavor source disposed in the first member 21 or the second member 22 will be referred to as the "second flavor source." There are no particular limitations on the second flavor source as long as it is capable of generating a flavor. The second flavor source may include a tobacco material and at least one of the flavorings listed above. Like the tobacco sheet described above, at least one of the first member 21 and the second member 22 preferably includes the second flavor source formed in a sheet shape. This can improve flavor generation in the early stages of heating.

[0134] The second flavor source and the first flavor source contained in the flavor generating unit 90 may contain the same flavor component. This makes it possible to increase the amount of flavor generated from the flavor generating article 100 or adjust the change in the amount of flavor generated over time. Alternatively, the second flavor source and the first flavor source contained in the flavor generating unit 90 may contain different flavor components. This makes it possible to provide a user with a plurality of different flavors and adjust the change in the amount of flavor generated over time. For example, when a tobacco sheet is placed on the second member 22, the flavor from the second flavor source of the tobacco sheet can be delivered to the user at the initial stage of heating, and thereafter the flavor from the first flavor source of the flavor generating unit 90 can be configured to increase.

[0135] At least one of the first member 21 and the second member 22 preferably includes a sheet-like material carrying an aerosol source. The type of aerosol source is not particularly limited, and may include, similar to the aerosol source contained in the granules T1 of the flavor generating body 90, at least one selected from the group consisting of, for example, glycerin, polyhydric alcohols such as propylene glycol (PG), triethyl citrate (TEC), and triacetin. The amount of the aerosol source carried in the first member 21 or the second member 22 is preferably 1 to 40 wt % in dry weight (weight excluding water, hereinafter). If the amount of the aerosol source exceeds the upper limit, manufacturing of the first member 21 or the second member 22 may be difficult, while if it is below the lower limit, the smoke perception may be reduced. Hereinafter, the aerosol source contained in the flavor generating body 90 will be referred to as the first aerosol source, and the aerosol source contained in the first member 21 or the second member 22 will be referred to as the second aerosol source, as appropriate. By including the second aerosol source in the first member 21 or the second member 22, the flavor can be delivered to the user more efficiently.

[0136] Therefore, the flavor-generating article 100 can be configured such that the granules T1 include the first aerosol source, and at least one of the first member 21 and the second member 22 includes the second aerosol source. Alternatively, the flavor-generating article 100 can be configured such that the granules T1 include the first aerosol source, and neither the first member 21 nor the second member 22 includes the second aerosol source. Furthermore, the flavor-generating article 100 can be configured such that the granules T1 do not include the first aerosol source, and at least one of the first member 21 and the second member 22 includes the second aerosol source.

[0137] The second member 22 is a member that allows the steam or aerosol generated in the cavity 23 to pass downstream and prevents the flavor generating body 90 from entering downstream of the second member 22.

[0138] FIG. 6 is a cross-sectional view of the second member 22 perpendicular to the insertion direction of the flavor-generating article 100 (cross-sectional view 6-6 in FIG. 4). The second member 22 preferably includes a sheet-like material 221. This allows for enhanced breathability with a simple configuration, as described below. FIG. 6 schematically illustrates the sheet-like material 221 folded and arranged. A gap 222 is formed between overlapping sheets of the sheet-like material 221. The gap 222 forms a second air flow path FP that communicates with the upstream and downstream sides of the second member 22. The second member 22 is wrapped, from the inside out, with an exterior member 24 and tipping paper 26. The gap 222 may also be formed between the second member 22 and the exterior member 24. In this embodiment, the enhanced breathability of the second member 22 makes it less likely for aerosols containing flavor generated from the flavor-generating unit 90 to be trapped, enabling efficient flavor delivery to the user.

[0139] The airflow resistance of the second member 22 is preferably lower than the airflow resistance of the first member 21. This makes it easier to realize a configuration in which aerosols containing flavor generated from the flavor generating body 90 are less likely to be captured by the second member 22 arranged downstream of the flavor generating body 90. The airflow resistance is measured using, for example, a filter airflow resistance measuring device manufactured by Cerulean Co., Ltd. in accordance with the ISO standard method (ISO6565:2015). The airflow resistance refers to the air pressure difference between the first end face and the second end face when air is flowed at a predetermined air flow rate (17.5 cc / sec) from one end face (first end face) to the other end face (second end face) in a state in which air does not pass through the side faces of the flavor generating article 100. The unit is generally mmH. ２ It is represented by O. It is known that the relationship between the airflow resistance and the length of a non-combustible heat-not-burn tobacco is proportional within the length range typically used (5 mm to 200 mm), and if the length is doubled, the airflow resistance of the non-combustible heat-not-burn tobacco doubles.

[0140] The airflow resistance of the second member 22 is 10 mmH ２ Preferably 0 or less, 5mmH ２ The lower the airflow resistance of the second member 22, the less likely it is that aerosols containing flavor generated from the flavor generating body 90 will be captured by the second member 22. From the viewpoint of suppressing leakage of aerosols from the first member 21, the airflow resistance of the first member 21 is set to, for example, 10 mmH. ２ It can be greater than O.

[0141] From the same viewpoint, the porosity of the second member 22 is preferably higher than the porosity of the first member 21. The porosity is calculated by S2 / S1, where S1 is the area inside the exterior member 24 in a cross section perpendicular to the longitudinal direction of the flavor-generating article 100, and S2 is the area of ​​the portion of the cross section corresponding to the gap 222. S2 is obtained by acquiring a cross-sectional image of the flavor-generating article 100, analyzing the cross-sectional image to extract the image portion corresponding to the gap 222 based on the difference in brightness, and calculating the total area of ​​the image portion. This image analysis can be performed using known analytical software, etc. From the viewpoint of adjusting the airflow resistance of the flavor-generating article 100 so that it is easy for the user to inhale, the porosity of each of the first member 21 and the second member 22 is preferably 20% or more and 70% or less.

[0142] As long as the desired breathability and heat resistance of the second member 22 are ensured, the material and forming method of the second member 22 are not particularly limited. To facilitate introduction into the exterior member 24, the sheet-like material 221 is preferably folded. In particular, from the viewpoint of increasing the breathability of the flavor-generating article 100 in the longitudinal direction of the second member 22 and promoting smooth movement of aerosols and the like, the second member 22 is preferably a sheet-like material 221 folded so as to curve in a direction approximately perpendicular to the longitudinal direction of the flavor-generating article 100. For example, the second member 22 is preferably folded so that the folds extend in the longitudinal direction of the flavor-generating article 100. Hereinafter, the term "folded" also includes cases where the second member 22 is curved without creases. Furthermore, multiple pieces of unfolded sheet-like material 221 may be filled inside the exterior member 24 as the second member 22.

[0143] 6, the second member 22 defines at least one second air flow path FP. It is preferable that the second air flow path FP extend in the longitudinal direction of the flavor-generating article 100, from the viewpoint of enabling smooth downstream movement of the aerosol or the like.

[0144] From the viewpoint of enhancing breathability with a simple configuration, it is preferable that the sheet-shaped material 221 does not have an uneven surface. It is preferable that the sheet-shaped material 221 is not embossed. Alternatively, from the same viewpoint, when the sheet-shaped material 221 contains fibers, it is preferable that the fibers constituting the sheet-shaped material 221 are not crimped. It is preferable that the sheet-shaped material 221 is not crimped. It is more preferable that the sheet-shaped material 221 does not have an uneven surface and that the fibers constituting the sheet-shaped material 221 are not crimped.

[0145] The composition of the sheet-like material 221 is not particularly limited as long as it can form, by folding or the like, a second air flow path FP that does not allow the flavor generating body 90 to pass through. The sheet-like material 221 preferably includes paper, a mesh sheet, or a sheet obtained by processing a raw material such as a tobacco material. From the viewpoint of efficiently manufacturing the second member 22, the sheet-like material 221 preferably includes paper or a mesh sheet. When the sheet-like material 221 is paper, it is preferable that the paper supports a second aerosol source. From the viewpoint of arranging a second flavor source in the second member 22 to increase the variety of flavors or adjust changes in flavor over time, the sheet-like material 221 preferably includes a sheet obtained by processing a raw material such as a tobacco material.

[0146] When the sheet-like material 221 is paper, the basis weight of the paper is preferably 20 gsm or more, and more preferably 30 gsm or more. If the basis weight of the paper is too low, it may be difficult to handle and process. Furthermore, the basis weight of the paper is preferably 150 gsm or less, and more preferably 100 gsm or less. If the basis weight of the paper is too high, it may be difficult to fold and process. The basis weight of the paper is preferably 20 gsm to 150 gsm, and more preferably 30 gsm to 100 gsm.

[0147] When the sheet-like material 221 is paper, the thickness of the paper is preferably 20 μm or more, and more preferably 30 μm or more. If the paper is too thin, the number of times it needs to be folded to prevent the gap 222 from becoming large increases, which can make processing complicated. Furthermore, the thickness of the paper is preferably 150 μm or less, and more preferably 100 μm or less. If the paper is too thick, it can be difficult to fold and process. The thickness of the paper is preferably 20 μm or more and 150 μm or less, and more preferably 30 μm or more and 100 μm or less.

[0148] The exterior member 24 is not particularly limited as long as it has the desired heat resistance and can support the first member 21, the second member 22, and the flavor-generating body 90. The exterior member 24 preferably includes paper. When the chamber 50 is configured to compress the flavor-generating article 100 as described below, it is preferable to select specifications for the exterior member 24 that make it less likely to fold or wrinkle when a user applies external force to the flavor-generating body 90 to crush it. For example, the basis weight of the exterior member 24 is preferably 50 gsm to 200 gsm, and more preferably determined in the range of 50 gsm to 110 gsm. In addition, the air permeability of the exterior member 24 is preferably 0 [C.U] to 10,000 [C.U]. The air permeability is determined by measuring the air permeability of one side of the paper (2 cm ２ ) when air is passed through under a constant pressure of 1 kPa, ２ This refers to the amount of air that passes through (transmits) per unit area.

[0149] The paper (wrapping paper) constituting the exterior member 24 may be primarily composed of pulp. Pulp may be made from wood pulp such as softwood pulp or hardwood pulp, or may be made by blending non-wood pulp commonly used in tobacco product wrapping papers, such as flax pulp, hemp pulp, sisal pulp, or esparto. Pulp types that can be used include chemical pulp produced by kraft cooking, acidic, neutral, or alkaline sulfite cooking, or soda cooking, ground pulp, chemi-ground pulp, and thermomechanical pulp. The length and thickness of the pulp fibers are not particularly limited, and typically have a length of 0.1 mm to 5 mm and a thickness of 10 μm to 60 μm.

[0150] The pulp is used to produce a roll of paper by adjusting and uniforming the formation during the papermaking process using a Fourdrinier paper machine, a cylinder paper machine, a combined cylinder / short-cylinder paper machine, or the like. If necessary, a wet strength agent may be added to impart water resistance to the roll, or a sizing agent may be added to adjust the printing quality of the roll. Furthermore, papermaking additives such as aluminum sulfate, various anionic, cationic, nonionic, or amphoteric retention aids, drainage aids, and paper strength agents, as well as papermaking additives such as dyes, pH adjusters, antifoaming agents, pitch control agents, and slime control agents, may be added.

[0151] When the exterior member 24 is paper, the thickness of the paper is preferably 100 μm or more, and more preferably 120 μm or more. If the paper is too thin, the exterior member 24 becomes soft and is prone to folding or wrinkling. Furthermore, the thickness of the paper is preferably 300 μm or less, and more preferably 250 μm or less. If the paper is too thick, the flavor-generating article 100 becomes unnecessarily thick. The thickness of the paper is preferably 100 μm or more and 300 μm or less, and more preferably 120 μm or more and 250 μm or less.

[0152] The exterior member 24 may be a single layer consisting of only a paper layer made of the above-mentioned material, or may have multiple layers. FIG. 7 is a cross-sectional view schematically illustrating an example of the exterior member 24. The exterior member 24A has a paper layer 241 and a thermally conductive layer 242. The thermally conductive layer 242 is preferably an aluminum layer, and the exterior member 24A is preferably aluminum-laminated paper. This increases the thermal conductivity of the exterior member 24A, allowing the flavor-generating body 90 to be heated efficiently. Furthermore, when the heating unit 40 is unevenly positioned in a portion of the cavity 23, the flavor-generating body 90 can be heated more uniformly. Furthermore, this increases the hardness of the exterior member 24A, preventing creases or wrinkles. The thermally conductive layer 242 may have a protective layer on its surface, or may be sandwiched between multiple paper layers 241. The thermally conductive layer 242 may be provided in a portion of the exterior member 24, or may be disposed over the entire exterior member 24.

[0153] The thermally conductive layer 242 may contain a thermally conductive filler. In this case, the thermally conductive layer 242 is preferably a resin layer in which the thermally conductive filler is dispersed. The composition of the thermally conductive filler is not particularly limited, and may include, for example, at least one selected from the group consisting of calcium carbonate, magnesium oxide, anhydrous magnesium carbonate, magnesium hydroxide, silicon oxide, aluminum oxide, hexagonal boron nitride, silicon nitride, and aluminum nitride. The entire exterior member 24 or any part thereof may contain the thermally conductive filler. The thermally conductive filler may be dispersed throughout the entire exterior member 24 or in any part of the exterior member 24.

[0154] As shown in Figure 4, in the flavor-generating article 100, a cooling section 25 is provided downstream of the second member 22, and a filter section 27 is provided downstream of the cooling section 25. The cooling section 25 and the filter section 27 constitute an additional segment. The additional segment and the second member 22 are preferably wrapped with tipping paper 26. The form of the tipping paper 26 is not particularly limited, and known tipping paper or the like can be used. The configuration of the additional segment is not limited to that shown in Figure 4, and any desired function can be added.

[0155] The cooling unit 25 is configured to cool the aerosol or the like that has passed through the second member 22. The cooling unit 25 is preferably tubular. The material of the cooling unit 25 is not particularly limited, but preferably includes a cardboard tube.

[0156] The cooling section 25 may be provided with circumferential and concentric air vents V (also referred to in the art as ventilation). The presence of the air vents V allows air to flow into the cooling section 25 from the outside during use, lowering the temperature of the components and air flowing in from the second member 22. The air vents V not only improve the cooling capacity of the cooling section 25 but also suppress the retention of components generated by heating within the cooling section 25, thereby improving the delivery amount of the components. When an aerosol source is used in the flavor generating unit 90, etc., the vapor containing the aerosol source and flavor components generated by heating the flavor generating article 100 comes into contact with air from the outside and lowers in temperature, liquefying, thereby facilitating the generation of aerosols. Furthermore, when the concentric air vents V are considered to be one opening group, the number of opening groups may be one or more.

[0157] Furthermore, when the cooling section 25 is wrapped with tipping paper 26, it is preferable that the tipping paper 26 has an opening formed directly above the ventilation hole V formed in the cooling section 25. When producing such a flavor-generating article 100, it is possible to prepare and wrap tipping paper 26 having an opening that overlaps with the ventilation hole V, but from the viewpoint of ease of production, it is preferable to produce the flavor-generating article 100 using a cooling section 25 that does not have a ventilation hole V, and then drill a hole that passes through the cooling section 25 and the tipping paper 26 simultaneously. The hole can be drilled by a laser, as is known in the art.

[0158] The filter unit 27 has a filter. The airflow resistance of the filter unit 27 is preferably higher than the airflow resistance of the second member 22. The filter material used in the filter unit 27 is not particularly limited as long as it has a general filter function. Typical filter functions include, for example, adjusting the amount of air mixed in when inhaling aerosols, reducing flavor, and reducing nicotine and tar, but the filter material used in the filter unit 27 does not need to have all of these functions. Furthermore, in electrically heated tobacco products, which tend to produce fewer components and have a lower tobacco filler filling rate than cigarette products, one important function is to suppress filtering while preventing the tobacco filler from falling out.

[0159] The filter medium constituting the filter unit 27 may be, for example, one manufactured by the manufacturing method described below, or a commercially available product. The form of the filter unit 27 is not particularly limited, and may be a plain filter including a single filter segment, or a multi-segment filter including multiple filter segments, such as a dual filter or triple filter.

[0160] The filter portion 27 can be manufactured by a known method. For example, when synthetic fibers such as cellulose acetate tow are used as the filler, the filter portion 27 can be manufactured by spinning a polymer solution containing a polymer and a solvent and then crimping the resulting polymer. For example, the method described in International Publication No. 2013 / 067511 can be used. In manufacturing the filter portion 27, the airflow resistance and additives to be added to the filler (such as known adsorbents, flavors (e.g., menthol), granular activated carbon, and flavor-retaining materials) can be appropriately designed.

[0161] The filler constituting the filter portion 27 is not particularly limited, and known fillers may be used. For example, cellulose acetate tow processed into a cylindrical shape can be used as the filler. The single-filament fineness and total fineness of the cellulose acetate tow are not particularly limited. However, for a filter portion 27 having a circumference of 22 mm, the single-filament fineness is preferably 5 g / 9000 m to 12 g / 9000 m, and the total fineness is preferably 12,000 g / 9000 m to 35,000 g / 9000 m. Examples of the cross-sectional shape of the cellulose acetate tow fibers include circular, elliptical, Y-shaped, I-shaped, and R-shaped. In a filter filled with cellulose acetate tow, triacetin may be added in an amount of 5 wt. % to 10 wt. % based on the weight of the cellulose acetate tow to improve filter hardness. Alternatively, a paper filter filled with sheet-shaped pulp paper may be used instead of the acetate filter.

[0162] The positional relationship between the flavor generating article 100 and the flavor inhaler 200 to which the flavor generating article 100 is applied will be described. Fig. 8 is an enlarged cross-sectional view showing the atomization unit 30 and the control unit 80 when the flavor generating article 100 is accommodated at a desired position in the flavor inhaler 200. Note that Fig. 8 shows the flavor generating article 100 in a simplified form. Hereinafter, the portion of the heating unit 40 where the temperature of the heating wire or the like increases will be referred to as the heat source 400. When the flavor generating article 100 is accommodated at a desired position in the flavor inhaler 200, the cavity 23 has, in the longitudinal direction of the flavor generating article 100, a first portion 231 that overlaps with the heat source 400 of the flavor inhaler 200 and a second portion 232 that does not overlap with the heat source 400 of the flavor inhaler 200. The first portion 231 is directly heated by the heating source 400 to generate vapor or aerosol, and the second portion 232 is heated by heat transferred from the heating source 400 to generate vapor or aerosol. Specifically, the second portion 232 is heated by heat transferred from the first portion 231, which was heated earlier, and by heat transferred from components such as the chamber 50 of the flavor inhaler 200, which are warmed by the heating source 400.

[0163] The ratio of the second length L2, which is the length of the heating source 400 overlapping with the cavity 23 in the longitudinal direction, to the first length L1, which is the length of the cavity 23 in the longitudinal direction of the flavor-generating article 100, is preferably 25% or more, and more preferably 30% or more. If this ratio is too small, there is a high possibility that the flavor-generating body 90 will not be heated efficiently. The heating source 400 may be disposed over the entire cavity 23 in the longitudinal direction, but if this ratio is too large, efficiency may be reduced in terms of power consumption, and therefore this ratio may be set to less than 100%.

[0164] In the example of FIG. 8 , in the flavor-generating article 100, the first portion 231 is disposed so as to include the position of the inner wall surface of the first member 21 located upstream of the cavity 23. This inner wall surface is referred to as the upstream inner wall surface 211. This allows the flavor-generating body 90 to be efficiently heated when the flavor-generating body 90 moves by gravity toward the first member 21 in the cavity 23 during inhalation by the user. Furthermore, the cavity 23 is composed of the first portion 231 disposed upstream and the second portion 232 disposed downstream, and the second portion 232 can be prevented from being located upstream of the first portion 231. This prevents the vapor or aerosol generated in the cavity 23 from condensing in the second portion 232, which is not directly heated by the heating source 400.

[0165] In view of the above, in the flavor generating article 100 of this embodiment, when the flavor generating article 100 is positioned at a desired position in the flavor inhaler 200, the heating section 40 is configured to overlap at least the upstream inner wall surface 211 that defines the cavity 23 in the flavor generating article 100 in the longitudinal direction of the flavor generating article 100, and is preferably configured to overlap at least 25% of the length of the cavity 23, and more preferably configured to overlap at least 30% of the length of the cavity 23.

[0166] When the flavor generating article 100 is housed in the chamber 50 and positioned at a desired position, it is preferable that the flavor generating article 100 be compressed by the chamber 50. This makes it easier to position the flavor generating article 100 in the chamber 50 and crushes the flavor generating body 90, thereby enabling efficient heating of the flavor generating body 90. An example of the chamber 50 in this case will be described below. Note that the flavor generating article 100 does not have to be compressed when housed in the flavor inhaler 200.

[0167] Fig. 9A is a perspective view of the chamber 50. Fig. 9B is a cross-sectional view of the chamber 50 taken along line 9B-9B in Fig. 9A. Fig. 10A is a cross-sectional view of the chamber 50 taken along line 10A-10A in Fig. 9B. Fig. 10B is a cross-sectional view of the chamber 50 taken along line 10B-10B in Fig. 9B. Fig. 10B shows only an end surface. Fig. 11 is a cross-sectional view taken along line 10B-10B in a state in which the flavor-generating article 100 has been placed at a desired position in the chamber 50.

[0168] As shown in FIGS. 9A and 9B, the chamber 50 may be a cylindrical member including a chamber opening 52 through which the flavor generating article 100 is inserted and a cylindrical sidewall portion 60 that houses the flavor generating article 100.

[0169] 9B and 10B , the side wall portion 60 includes a contact portion 62 and a separation portion 66. When the flavor-generating article 100 is placed at a desired position in the chamber 50, the contact portion 62 contacts or presses against a portion of the flavor-generating article 100, and the separation portion 66 is separated from the flavor-generating article 100. In this disclosure, the "desired position in the chamber 50" refers to a position where the flavor-generating article 100 is appropriately heated, or the position of the flavor-generating article 100 when the user inhales the flavor. The contact portion 62 has an inner surface 62a and an outer surface 62b. The separation portion 66 has an inner surface 66a and an outer surface 66b. The heating portion 40 is disposed on the outer surface 62b of the contact portion 62. It is preferable that the heating portion 40 be disposed on the outer surface 62b of the contact portion 62 without any gaps. The heating portion 40 may include an adhesive layer. In this case, it is preferable that the heating unit 40 including the adhesive layer is disposed without any gaps on the outer surface 62b of the contact unit 62. When the flavor inhaler 200 has the above-mentioned bottom-flow type air flow path, the chamber 50 does not need to have the separating unit 66. In other words, the inner surface of the chamber 50 and the flavor-generating article 100 may be in contact over the entire circumference.

[0170] As shown in Figures 9A and 9B, the outer surface 62b of the contact portion 62 is flat. Because the outer surface 62b of the contact portion 62 is flat, when a strip-shaped electrode connected to the heating unit 40 is disposed on the outer surface 62b of the contact portion 62, bending of the electrode can be suppressed. As shown in Figures 9B and 10B, the inner surface 62a of the contact portion 62 is flat. Furthermore, as shown in Figures 9B and 10B, the thickness of the contact portion 62 is uniform.

[0171] 9A and 9B, the chamber 50 preferably has a cylindrical non-holding portion 54 between the chamber opening 52 and the side wall portion 60. When the flavor-generating article 100 is positioned at a desired position in the chamber 50, a gap may be formed between the non-holding portion 54 and the flavor-generating article 100. Also, as shown in Figures 9A and 9B, the chamber 50 preferably has a first guide portion 58 having a tapered surface 58a connecting the inner surface of the non-holding portion 54 and the inner surface 62a of the contact portion 62.

[0172] 9A, 9B, and 10B, the chamber 50 has two contact portions 62 arranged in the circumferential direction of the chamber 50, and the two contact portions 62 face each other so as to be parallel to each other. It is preferable that at least a part of the distance between the inner surfaces 62a of the two contact portions 62 is smaller than the width of the portion of the flavor-generating article 100 inserted into the chamber 50 that is disposed between the contact portions 62.

[0173] As shown in FIG. 10B , the chamber 50 can have a major axis Ax1 and a minor axis Ax2 set so that, in a cross section perpendicular to the longitudinal direction of the chamber 50, a first distance D1, which is the distance between the inner wall surfaces in the major axis direction, is longer than a second distance D2, which is the distance between the inner wall surfaces in the minor axis direction. In the illustrated example, the minor axis Ax2 is set perpendicular to the inner surface 62a of the contact portion 62, and the major axis Ax1 is set perpendicular to the minor axis Ax2. By making the first distance D1 longer than the second distance D2, an air flow path can be formed in the chamber 50 containing the flavor-generating article 100, and the flavor-generating article 100 can be easily compressed by the contact portion 62. Furthermore, the second distance D2 is preferably smaller than the maximum diameter of the flavor-generating article 100 in the radial direction (direction perpendicular to the longitudinal direction). This makes it even easier for the flavor-generating article 100 to be compressed by the contact portion 62.

[0174] 10B , an inner surface 66a of the separation portion 66 may have an overall arc-shaped cross section in a plane perpendicular to the longitudinal direction (Z-axis direction) of the chamber 50. In addition, the separation portion 66 is disposed so as to be adjacent to the contact portion 62 in the circumferential direction.

[0175] 9B and 10A , a step 560 is formed in the bottom 56 of the chamber 50. The step 560 is configured to expose at least a portion of the end surface of the flavor-generating article 100. The bottom 56 can also support a portion of the flavor-generating article 100 so that the exposed end surface of the flavor-generating article 100 communicates with a void 67 (see FIG. 11 ), which will be described later. The shape of the step 560 is not limited to the shape shown in the drawings, as long as it is possible to introduce air into the flavor-generating article 100.

[0176] FIG. 11 is a cross-sectional view of the flavor generating article 100 at the same position as FIG. 10B , with the flavor generating article 100 positioned at a desired position within the chamber 50. As shown in FIG. 11 , when the flavor generating article 100 is positioned at a desired position within the chamber 50, the flavor generating article 100 can be pressed against the contact portion 62 of the chamber 50. Meanwhile, a gap 67 is formed between the flavor generating article 100 and the separation portion 66. The gap 67 can communicate with the chamber opening 52 and an end face of the flavor generating article 100 positioned within the chamber 50. This allows air flowing in through the chamber opening 52 to pass through the gap 67 and enter the flavor generating article 100. In other words, an air flow path (gap 67) is formed between the flavor generating article 100 and the separation portion 66. Note that, when the flavor inhaler 200 has the bottom-flow type air flow path described above, an air flow path does not necessarily have to be formed between the inner circumferential surface of the chamber 50 and the flavor generating article 100 accommodated in the chamber 50.

[0177] FIG. 12 is a schematic cross-sectional view including the cavity 23 to explain compression of the flavor generating article 100. The left side of FIG. 12 shows a portion of the flavor generating article 100 not housed in the chamber 50, and the right side of FIG. 12 shows a portion of the flavor generating article 100 positioned at a desired position in the chamber 50. When housed in the flavor inhaler 200, the flavor generating article 100 can be compressed and deformed by the chamber 50. For example, as shown on the right side of FIG. 12, the flavor generating article 100 is pressed by the contact portion 62 and compressed in the minor axis direction. At this time, the exterior member 24 of the flavor generating article 100 is also compressed in the minor axis direction, which brings the flavor generating body 90 and the contact portion 62 into closer contact and promotes heat conduction. Therefore, compression by the chamber 50 can improve the heating efficiency of the flavor generating body 90 in the flavor generating article 100.

[0178] When the flavor generating article 100 is positioned at a desired position in the flavor inhaler 200, the ratio of the volume of the flavor generating body 90 to the volume of the cavity 23 without the flavor generating body 90 is preferably 50% by volume or more. If this ratio is too low, it may be impossible to generate a sufficient amount of flavor. This ratio is preferably 90% by volume or less. If this ratio is too high, it may occur when the cavity 23 is significantly deformed or when a large amount of flavor generating body 90 is previously accommodated in the cavity 23. In the former case, there is an increased possibility of damaging the flavor generating article 100, and in the latter case, it may become difficult to efficiently introduce the flavor generating body 90 into the cavity 23.

[0179] Figure 13 is a schematic cross-sectional view showing crushed flavor-generating bodies 90 in the flavor-generating article 100 housed in the chamber 50. In Figure 13, flavor-generating particles 91 produced by crushing the flavor-generating bodies 90 are shown as hexagonal shapes. Crushing the flavor-generating bodies 90 increases the surface area, allowing for efficient flavor generation. Furthermore, when the crushed flavor-generating bodies 90 are pressed by the contact portions 62 of the chamber 50, the flavor-generating particles 91 come into close contact with each other or with the contact portions 62, increasing heat conduction and allowing the flavor-generating particles 91 to be heated efficiently.

[0180] A user can press the flavor generating article 100 from the outside with a finger or the like to crush the flavor generating body 90, and then insert the flavor generating article 100 containing the flavor generating particles 91 into the flavor inhaler 200. Alternatively, when a user inserts the flavor generating article 100 containing the uncrushed flavor generating body 90 into the chamber 50, the flavor generating body 90 may be crushed by pressing the contact portion 62.

[0181] 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.

[0182] A first aspect of the present invention is a flavor generating article that generates a flavor, comprising a first member, a second member arranged downstream of the first member, and an exterior member that winds around the first member and the second member and connects the first member and the second member, wherein the first member, the second member, and the exterior member define a cavity, and a flavor generating body is accommodated in the cavity, the flavor generating body being a breakable block including a first flavor source. In a second aspect of the present invention, the porosity of the second member in the first aspect is higher than the porosity of the first member. In a third aspect of the present invention, the airflow resistance of the second member in the first or second aspect is 10 mmH ２0 or less. In a fourth aspect of the present invention, in any one of the first to third aspects, the airflow resistance of the second member is lower than the airflow resistance of the first member. In a fifth aspect of the present invention, in any one of the first to fourth aspects, the second member comprises a sheet-like material. In a sixth aspect of the present invention, in the fifth aspect, the second member is formed by folding the sheet-like material. In a seventh aspect of the present invention, in any one of the first to sixth aspects, the block comprises a plurality of granules containing the first flavor source and a first binder binding the plurality of granules together. In an eighth aspect of the present invention, in the seventh aspect, each of the plurality of granules comprises, in dry weight, (A) 50% to 95% by weight of the first flavor source, (B) 1% to 40% by weight of a first aerosol source, and (C) 1% to 6% by weight of a second binder. In a ninth aspect of the present invention, in any one of the first to fourth aspects, at least one of the first member and the second member includes a sheet-like material carrying a second aerosol source. In a tenth aspect of the present invention, in any one of the first to ninth aspects, the ratio of the volume of the flavor generating body to the volume of the cavity in the absence of the flavor generating body is 25% by volume to 85% by volume. In an eleventh aspect of the present invention, in any one of the first to tenth aspects, the exterior member is made of aluminum-laminated paper. In a twelfth aspect of the present invention, in any one of the first to eleventh aspects, the exterior member includes a thermally conductive filler. In a thirteenth aspect of the present invention, in any one of the first to twelfth aspects, the flavor generating article is a non-combustion-heated tobacco stick. In a fourteenth aspect of the present invention, there is provided a flavor generating system including the flavor generating article of any one of the first to thirteenth aspects and a flavor inhaler, wherein the flavor inhaler includes a heating unit for heating the flavor generating article. In a fifteenth aspect of the present invention, in the fourteenth aspect, the flavor inhaler comprises a chamber for accommodating the flavor-generating article, and in a cross section perpendicular to the longitudinal direction of the chamber, the distance between the inner wall surfaces in the major axis direction is longer than the distance between the inner wall surfaces in the minor axis direction.In a sixteenth aspect of the present invention, in the fifteenth aspect, the distance between the inner wall surfaces of the chamber in the minor axis direction is smaller than the maximum diameter in the radial direction of the flavor-generating article.

[0183] 21: First member 22: Second member 23: Cavity 24, 24A: Exterior member 25: Cooling section 26: Tipping paper 27: Filter section 30: Atomization section 40: Heating section 50: Chamber 60: Side wall section 62: Contact section 62a: Inner surface of contact section 90: Flavor generating body 91: Flavor generating particles 100: Flavor generating article 200: Flavor inhaler 210: Opening 211: Upstream inner wall surface 221: Sheet-like material 222: Gap 241: Paper layer 242: Heat conduction layer 400: Heat source 1000: Flavor generating system Ax1: Long axis Ax2: Short axis B1: First binder D1: First distance D2: Second distance FP: Second air flow path L1: First length L2: Second length T1: Granules

Claims

1. A fragrance-generating article that generates a fragrance, comprising: a first member; a second member disposed downstream of the first member; and an exterior member that wraps around the first member and the second member and connects the first member and the second member, wherein the first member, the second member, and the exterior member define a cavity, a fragrance generator is housed in the cavity, and the fragrance generator is a breakable block containing a first fragrance source.

2. The fragrance-generating article according to claim 1, wherein the porosity of the second member is higher than the porosity of the first member.

3. The ventilation resistance of the second member is 10 mmHg or less. ２ The flavor-generating article according to claim 1 or 2.

4. The fragrance-generating article according to any one of claims 1 to 3, wherein the air permeability resistance of the second member is lower than the air permeability resistance of the first member.

5. The fragrance-generating article according to any one of claims 1 to 4, wherein the second member comprises a sheet-like material.

6. The fragrance-generating article according to claim 5, wherein the second member is formed by folding the sheet-like material.

7. The fragrance-generating article according to any one of claims 1 to 6, wherein the block comprises a plurality of granules containing the first fragrance source and a first binder that binds between the plurality of granules.

8. The fragrance-generating article according to claim 7, wherein each of the plurality of granules contains, by dry weight, (A) 50% to 95% by weight of the first fragrance source, (B) 1% to 40% by weight of a first aerosol source, and (C) 1% to 6% by weight of a second binder.

9. The fragrance-generating article according to any one of claims 1 to 4, wherein at least one of the first member and the second member comprises a sheet-like material carrying a second aerosol source.

10. The fragrance-generating article according to any one of claims 1 to 9, wherein the ratio of the volume of the fragrance generator to the volume of the cavity when the fragrance generator is absent is 25% to 85% by volume.

11. The fragrance-generating article according to any one of claims 1 to 10, wherein the exterior member is composed of an aluminum laminated paper.

12. The fragrance-generating article according to any one of claims 1 to 11, wherein the exterior member contains a heat-conductive filler.

13. The fragrance-generating article according to any one of claims 1 to 12, wherein the fragrance-generating article is a non-combustion heating type tobacco stick.

14. A fragrance generating system comprising the fragrance generating article according to any one of claims 1 to 13 and a fragrance attractor, wherein the fragrance attractor comprises a heating unit for heating the fragrance generating article.

15. The fragrance attractor according to claim 14, comprising a chamber for accommodating the fragrance generating article, wherein in a cross-section perpendicular to the longitudinal direction of the chamber, the distance between the inner wall surfaces in the major axis direction is longer than the distance between the inner wall surfaces in the minor axis direction.

16. The fragrance generating system according to claim 15, wherein the distance between the inner wall surfaces of the chamber in the minor axis direction is smaller than the maximum diameter in the radial direction of the fragrance generating article.

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