Flavor-generating article

Abstract

The present invention addresses the problem of providing a flavor-generating article that can emit a caramel-like aroma and generate a gradual change in flavor during a single session.　This flavor-generating article includes a flavor-generating segment. The flavor-generating segment includes a first sheet containing a sugar and a second sheet containing nicotine. The first sheet contains (A) 5-60 wt% of the sugar, (B) 5-20 wt% of a first binder, (C) 10-60 wt% of a first aerosol source, and (D) 10-70 wt% of fibers.

Description

flavor producing articles

[0001] The present invention relates to flavored products.

[0002] As an example of a non-combustion heated flavor product, Patent Document 1 discloses a non-combustion heated tobacco product comprising an electric heating device and a non-combustion heated tobacco stick used with the electric heating device.

[0003] International Publication No. 2022 / 172386

[0004] There are various types of flavors obtainable by flavor products. However, Patent Document 1, which relates to conventional flavor products, does not disclose anything about the ability to express a caramel-like flavor. If such a novel caramel-like flavor can be expressed, it would be extremely useful as a novel flavor product. Furthermore, if it were possible to produce a gradual change in flavor during one session, it would be even more useful as a flavor product.

[0005] In view of the above circumstances, an object of the present invention is to provide a flavored product that can express a caramel-like aroma and produce a gradual change in flavor during one session.

[0006] As a result of intensive research to solve the above problems, the inventors discovered that the above problems can be solved by using a first sheet containing sugar and a second sheet containing nicotine, which have a specific composition, and have thus completed the present invention. Specific aspects of the present invention are as follows.

[0007] [1] A flavored product comprising a flavor generating segment, wherein the flavor generating segment comprises a first sheet comprising a sugar and a second sheet comprising nicotine, wherein the first sheet comprises: (A) 5 to 60% by weight of the sugar; (B) 5 to 20% by weight of a first binder; (C) 10 to 60% by weight of a first aerosol source; and (D) 10 to 70% by weight of fiber. [2] The flavored product according to [1], wherein the first sheet is substantially free of nicotine. [3] The flavored product according to [1] or [2], wherein the sugar comprises a monosaccharide, a disaccharide, or a combination thereof. [4] The flavored product according to any one of [1] to [3], wherein the first sheet further comprises an amino acid. [5] The flavored product according to [4], wherein the amino acid is selected from the group consisting of alanine, arginine, aspartic acid, cysteine, glutamic acid, glutamine, glycine, histidine, isoleucine, leucine, lysine, methionine, threonine, serine, proline, phenylalanine, tyrosine, valine, and combinations thereof. [6] The flavored product according to any one of [1] to [5], wherein the second sheet contains a tobacco extract as a nicotine source. [7] The flavored product according to any one of [1] to [6], wherein the second sheet contains: (E) 15 to 50% by weight of a tobacco extract; (F) 5 to 20% by weight of a second binder; and (G) 15 to 60% by weight of a second aerosol source. [8] The flavored product according to any one of [1] to [7], wherein the first binder is selected from the group consisting of cellulose derivatives, xanthan gum, guar gum, carrageenan, locust bean gum, alginic acid, sodium alginate, starch, water-soluble soybean polysaccharides, and combinations thereof. [9] The flavored product according to [7], wherein the second binder is selected from the group consisting of cellulose derivatives, xanthan gum, guar gum, carrageenan, locust bean gum, alginic acid, sodium alginate, starch, water-soluble soybean polysaccharides, and combinations thereof.

[10] The flavor product according to any one of [1] to [9], wherein the flavor generation segment includes a first flavor generation segment and a second flavor generation segment, the first flavor generation segment being composed of the first sheet, and the second flavor generation segment being composed of the second sheet.

[11] The flavor product according to

[10] , wherein the first flavor generation segment is arranged upstream of the second flavor generation segment.

[12] The flavor product according to

[10] or

[11] , wherein the first flavor generation segment is arranged inside the second flavor generation segment.

[13] The flavor product according to any one of

[10] to

[12] , wherein the second flavor generation segment is arranged closer to a heat source than the first flavor generation segment.

[0008] The flavored product of the present invention is capable of developing a caramel-like flavor and can produce a gradual flavor change during one session.

[0009] Fig. 1 is a cross-sectional view showing an example of a non-combustion heating type flavor inhalation article. Fig. 2 is a cross-sectional view showing an example of a non-combustion heating type flavor inhalation system.

[0010] As used herein, a caramel-like aroma refers to a sweet, fragrant aroma. As used herein, one session may refer to the period from the start to the end of aroma generation in a flavored product. Alternatively, one session may refer to the period from the start to the end of a process for generating an aerosol. Alternatively, one session may refer to the period from the start to the end of a process for heating a flavor-generating article.

[0011] The flavored product of this embodiment will be described below.

[0012] 1. Flavored Product The flavored product of the present invention is a flavored product comprising a flavor generating segment, wherein the flavor generating segment comprises a first sheet comprising sugar and a second sheet comprising nicotine, and the first sheet comprises: (A) 5 to 60% by weight of the sugar; (B) 5 to 20% by weight of a first binder; (C) 10 to 60% by weight of a first aerosol source; and (D) 10 to 70% by weight of fiber. The flavored product of the present invention is capable of expressing a caramel-like aroma and capable of producing a gradual change in flavor during one smoking session.

[0013] (First Sheet) ((A) Sugars) The sugars contained in the first sheet are not particularly limited, and may include or consist of monosaccharides, disaccharides, or a combination of two or more of these. The monosaccharides are not particularly limited, and may include or consist of glucose, fructose, galactose, mannose, or a combination of two or more of these. The disaccharides are not particularly limited, and may include or consist of sucrose, maltose, lactose, or a combination of two or more of these. Among these, sucrose is preferred. The use of sucrose can more efficiently express a caramel-like aroma. When sucrose is used as the sugar, the heating temperature by the heating device 10 in the non-combustion heating flavor inhalation system described below is preferably 220 to 260°C. When fructose or glucose is used as the sugar, the heating temperature may be lower than when sucrose is used. For example, when fructose or glucose is used as the sugar, the heating temperature is preferably 200 to 240°C. Alternatively, a mixture of fructose and glucose may be used as the sugar, and the weight ratio of fructose to glucose is preferably 1:1 to 2:1.

[0014] The sugar contained in the first sheet may be a sugar derived from the raw material of the sheet, a sugar not derived from the raw material of the sheet but added as a separate component to the raw material of the sheet, or a combination thereof. The sugar derived from the raw material of the sheet may be, for example, a sugar derived from the plant material used for the raw material of the sheet.

[0015] The sugar content of the first sheet, based on the entire first sheet, is 5 to 60% by weight, preferably 10 to 55% by weight, and more preferably 20 to 50% by weight. By having the sugar content within the above range, the caramel-like aroma can be more efficiently expressed. If the sugar content exceeds 60% by weight, the handling of the sheet decreases. If the sugar content is less than 5% by weight, it becomes difficult to efficiently express the caramel-like aroma.

[0016] (B) First Binder The first sheet contains (B) the first binder. When the first sheet contains the first binder, the sheet formability is improved.

[0017] The first binder contained in the first sheet may include, but is not limited to, a cellulose derivative, gellan gum, xanthan gum, guar gum, carrageenan, locust bean gum, alginic acid, sodium alginate, starch, water-soluble soy polysaccharides, or a combination of two or more thereof. Among these, cellulose derivatives are preferred. The use of a cellulose derivative can increase the tensile strength of the sheet. The cellulose derivative may include, but is not limited to, a carboxyalkyl cellulose such as carboxymethyl cellulose, hydroxypropyl methyl cellulose, hydroxypropyl cellulose, or a combination of two or more thereof.

[0018] The content of the first binder in the first sheet is 5 to 20 wt %, preferably 5 to 15 wt %, and more preferably 5 to 10 wt %, based on the entire first sheet. By having the content of the first binder within the above range, the content of sugar and aerosol source can be maximized while ensuring the strength of the sheet.

[0019] (C) First Aerosol Source The first sheet includes (C) a first aerosol source. By including the first aerosol source in the first sheet, delivery of the flavor component from the first sheet can be improved.

[0020] The first aerosol source contained in the first sheet is not particularly limited, but examples thereof include polyhydric alcohols such as glycerin and propylene glycol. Among these, glycerin is preferred. The use of glycerin can increase the flexibility of the sheet.

[0021] The content of the first aerosol source in the first sheet is 10 to 60 wt %, preferably 15 to 50 wt %, and more preferably 20 to 40 wt %, based on the entire first sheet. When the content of the first aerosol source is equal to or greater than the lower limit of the above-mentioned range, the amount of smoke produced during smoking is sufficient, and when the content is equal to or less than the upper limit of the above-mentioned range, the sheet is easier to handle.

[0022] (D) Fibers The first sheet contains (D) fibers. When the first sheet contains fibers, the strength and moldability of the sheet can be improved.

[0023] The fiber is not particularly limited, but may contain or consist of non-wood fiber. Non-wood fiber is fiber not derived from wood, and is preferably fiber other than tobacco fiber. Tobacco fiber is less likely to impart strength to the sheet and may impart an unpleasant flavor. Dietary fiber is preferred as a non-wood fiber. Dietary fiber is a food component that is not digested by human digestive enzymes, and insoluble dietary fiber that does not dissolve in water is more preferred. Dietary fiber may be porous, i.e., spongy. Porous fiber can increase the surface area of ​​the sheet and improve its thermal conductivity. 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. An example of citrus fiber that can be used is Helbacell AQ Plus CF-D / 100 (manufactured by DSP Gokyo Food & Chemical Co., Ltd.). Although wood fiber is a well-known fiber material, the use of non-wood fiber has the advantage of being superior in liquid-carrying capacity compared to wood fiber, which allows the amount of non-wood fiber to be reduced, thereby enabling the use of more components that contribute to flavor and taste.

[0024] The fiber content of the first sheet is 10 to 70 wt %, preferably 15 to 60 wt %, and more preferably 20 to 50 wt %, based on the entire first sheet. By ensuring that the fiber content is within the above range, it is possible to develop a sufficiently strong caramel-like aroma while ensuring the ability to support sugar and aerosol source.

[0025] (Amino Acid) The first sheet may further contain, but is not limited to, an amino acid. When the first sheet further contains an amino acid, a Maillard reaction between sugar and amino acid occurs, providing a more distinctive flavor that is not monotonous.

[0026] The amino acids contained in the first sheet may include, but are not limited to, alanine, arginine, aspartic acid, cysteine, glutamic acid, glutamine, glycine, histidine, isoleucine, leucine, lysine, methionine, threonine, serine, proline, phenylalanine, tyrosine, valine, or a combination of two or more thereof.

[0027] The content of amino acids contained in the first sheet based on the entire first sheet is not particularly limited, but is preferably 1 to 20 wt %, more preferably 2 to 10 wt %, and most preferably 3 to 6 wt %. By having the amino acid content within the above numerical range, a more distinctive flavor that is not monotonous can be provided.

[0028] The first sheet may be, but is not limited to, substantially nicotine-free. In this specification, "substantially nicotine-free" means that nicotine is not added and / or no nicotine-containing ingredients, such as tobacco leaf-derived components, are used, and may include forms in which nicotine is contained as an impurity. The nicotine content of the first sheet, based on the entire first sheet, may be, but is not limited to, 6% by weight or less, 4% by weight or less, or 2% by weight or less. The nicotine content of the first sheet may be, but is not limited to, 0% by weight, more than 0% by weight, more than 0.4% by weight, 0.7% by weight or more, or 1.0% by weight or more. These numerical ranges of nicotine content can be combined arbitrarily.

[0029] The first sheet may further include, in addition to the above, a flavoring agent, a non-tobacco plant material, or a combination thereof.

[0030] The thickness of the first sheet is not particularly limited, but is preferably 0.1 to 1.0 mm, more preferably 0.15 to 0.8 mm, and most preferably 0.2 to 0.5 mm. By having the thickness of the first sheet within the above numerical range, the flavor can be stably released throughout the use period. The density of the first sheet is not particularly limited, but is preferably 0.7 to 1.5 mg / mm ３ is preferably 0.8 to 1.4 mg / mm ３More preferably, 0.9 to 1.2 mg / mm ３ When the density of the first sheet is within the above range, the flavor can be released stably throughout the use period.

[0031] (Method for producing first sheet) The first sheet is preferably produced by a method comprising step 1 of preparing a mixture of component (A) (sugar), component (B) (first binder), component (C) (first aerosol source), and component (D) (fiber), and step 2 of forming the mixture into a sheet.

[0032] (1) Step 1 Mixing can be carried out by a known method; for example, a mixture can be prepared by mixing each component using a mixer or the like. The mixture preferably contains water, and the weight ratio of water to components other than water is preferably (0.25 to 10):1. The water may be water contained in each component, or may be water added separately. Preferred embodiments are described below.

[0033] [When preparing a laminated sheet] The following three methods can be used. 1) Sugar and a first binder are mixed to prepare mixture X. If water is to be added, the additional water is also mixed to prepare mixture X. A first aerosol source such as glycerin is mixed with other solid components to prepare mixture Y. Mixture X and mixture Y are then mixed. The other solid components are specifically the fibers or other components. 2) Sugar and a first aerosol source such as glycerin are mixed. A first binder is added to the mixture and mixed. If water is to be added, water is also mixed at this time. Then, other solid components are mixed into the mixture. 3) A first aerosol source such as glycerin is mixed with a first binder. Sugar is mixed into the mixture. If water is to be added, water is also mixed at this time. Then, other solid components are mixed into the mixture.

[0034] The above method includes mixing the first binder with sugar (and water, if water is added). By mixing in this manner, it is possible to prevent the solids from preferentially absorbing water, and the first binder does not form lumps, allowing it to dissolve in water, thereby fully exhibiting its binding function. The method of first mixing the first binder with the first aerosol source is particularly effective in preventing the first binder from forming lumps. "Lumping" refers to a state in which the component does not disperse or dissolve, but exists as a clump.

[0035] [For cast sheets] Mix sugar and a first aerosol source such as glycerin. If water is to be added, mix the water at this time. Mix the first binder into the mixture, and after confirming that the first binder is uniformly mixed, mix the other solid components. If solid components containing the first binder are mixed together first, the first binder will form lumps, and this state will be difficult to resolve. In this method, the first binder and the first aerosol source are mixed first, so the first binder is less likely to form lumps.

[0036] (2) Step 2 Sheeting can be carried out by a known method. For example, sheeting can be carried out using a casting method or a rolling method. In the casting method, the mixture is cast on a substrate to form a wet sheet. The wet sheet is then dried to obtain a sheet. The drying temperature is preferably 50 to 100°C. The sheet obtained by this method is also called a "cast sheet."

[0037] In the rolling method, the mixture is sandwiched between two substrate films and passed through a pair of rollers using a calender (e.g., manufactured by Yuri Roll Machine Co., Ltd.) until the mixture reaches a predetermined thickness (more than 100 μm), and then pressed to obtain a laminate in which a wet sheet is present between the two substrate films. Roller pressing can be performed multiple times. The substrate film is preferably a non-stick film such as a fluorine-based polymer film, and a specific example is Teflon (registered trademark) film.

[0038] Next, one of the substrate films in the laminate is peeled off. The laminate is dried using a forced air dryer. The drying temperature is preferably 50 to 100°C, and the drying time can be 1 to 2 minutes. Next, the remaining substrate film is peeled off, and the laminate is further dried under the above conditions to obtain a sheet. By drying in this manner, it is possible to prevent the sheet from adhering to other substrates.

[0039] The sheet obtained by this method is also called a "laminated sheet." A laminated sheet is preferable because it has a smooth surface and prevents chipping when it comes into contact with other components. This method is also suitable for producing sheets with a thickness of 300 μm or less.

[0040] In the case of the rolling method, it is preferable to adjust the amount of water in the mixture obtained in step 1 to preferably 20 to 80% by weight, more preferably 20 to 40% by weight, to prepare a wet powder (powder in a wet state).The wet powder is then preferably kneaded using a single- or multi-screw kneader, for example, a kneader (DG-1 manufactured by Dalton, etc.), and then used to prepare the laminate.

[0041] (Second Sheet) In the flavored product of the present invention, the flavor-generating segment includes a second sheet containing nicotine. A flavored product including the second sheet in addition to the first sheet can produce a gradual change in flavor during one session.

[0042] (E) Tobacco Extract The second sheet may contain tobacco extract as a nicotine source. Tobacco extract is a substance or mixture extracted from tobacco that exhibits a flavor. Tobacco extract can be prepared by known methods. Examples include the following methods: 1) a method of extracting tobacco material using a medium to obtain a tobacco extract; 2) a method of adding a medium to tobacco material and heating the material, and collecting the generated vapor; and 3) a method of passing the medium, which has been vaporized by heating, through the tobacco material and collecting the vapor after passing the material. Examples of the medium include water or a hydrophilic organic solvent such as alcohol. In method 1), it is preferable to use water as the medium from the perspective of workability. Furthermore, in methods 2) and 3), it is preferable to use an alcohol such as propylene glycol, glycerin, or ethanol as the medium from the perspective of work efficiency. Acid or alkali can also be used for extraction as needed. The liquid obtained by extraction, containing the tobacco extract and the medium, is called a tobacco extract.

[0043] 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.

[0044] 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.

[0045] 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.

[0046] 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.

[0047] 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.

[0048] The content of the tobacco extract in the second sheet is not particularly limited, but is preferably 15 to 50% by weight. This amount can be adjusted appropriately, for example, to 20 to 40% by weight. The content of the tobacco extract can be expressed based on dry weight %.

[0049] (F) Second Binder) The second sheet is not particularly limited, but may further contain a second binder (F). When the second sheet contains a second binder, the sheet formability is improved.

[0050] The second binder contained in the second sheet is not particularly limited, but the compounds described in the above (First Sheet) ((B) First Binder) can be used in the same manner.

[0051] The content of the second binder in the second sheet, based on the entire second sheet, is not particularly limited, but is preferably 5 to 20 wt %, more preferably 5 to 15 wt %, and most preferably 5 to 10 wt %. By having the content of the second binder within the above numerical range, the content of the tobacco extract and the aerosol source can be maximized while ensuring the strength of the sheet.

[0052] (G) Second Aerosol Source) The second sheet may further include, but is not particularly limited to, (G) a second aerosol source. By including a second aerosol source in the second sheet, delivery of a flavor component from the second sheet can be improved.

[0053] The second aerosol source contained in the second sheet is not particularly limited, but examples thereof include polyhydric alcohols such as glycerin and propylene glycol. Among these, glycerin is preferred. The use of glycerin can increase the flexibility of the sheet.

[0054] The content of the second aerosol source in the second sheet, based on the entire second sheet, is not particularly limited, but is preferably 10 to 60 wt %, more preferably 15 to 50 wt %, and most preferably 20 to 40 wt %. When the content of the second aerosol source is equal to or greater than the lower limit of the above-mentioned range, the amount of smoke produced during smoking is sufficient, and when the content is equal to or less than the upper limit of the above-mentioned range, the handleability of the sheet is improved.

[0055] The second sheet may further contain, but is not limited to, fibers. In this case, the fibers contained in the first sheet may be referred to as the first fibers, and the fibers contained in the second sheet may be referred to as the second fibers. The fibers contained in the second sheet may be, but are not limited to, the fibers described in the above (First Sheet) ((D) Fibers) section and may be used in the same manner.

[0056] The content of the fibers in the second sheet, based on the entire second sheet, is not particularly limited, but is preferably 10 to 70 wt %, more preferably 15 to 60 wt %, and most preferably 20 to 50 wt %. By having the fiber content within the above range, it is possible to ensure the carrying capacity of nicotine and the aerosol source while expressing a sufficiently strong caramel-like aroma.

[0057] The second tobacco sheet may further include, as ingredients other than those mentioned above, a flavoring agent, a non-tobacco plant material, or a combination thereof.

[0058] The thickness of the second sheet is not particularly limited, but is preferably 0.1 to 1.0 mm, more preferably 0.15 to 0.8 mm, and most preferably 0.2 to 0.5 mm. By having the thickness of the second sheet within the above numerical range, the flavor can be stably released throughout the use period. The density of the second sheet is not particularly limited, but is preferably 0.7 to 1.5 mg / mm ３ is preferably 0.8 to 1.4 mg / mm ３ More preferably, 0.9 to 1.2 mg / mm ３ When the density of the second sheet is within the above range, the flavor can be released stably throughout the period of use.

[0059] (Method for manufacturing second sheet) The second sheet is preferably manufactured by a method comprising step 1 of preparing a mixture of a tobacco extract liquid containing component (E) (tobacco extract), component (F) (second binder), and component (G) (second aerosol source), and step 2 of forming the mixture into a sheet.

[0060] (1) Step 1 (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 a medium. Water is preferably used as the medium. The extraction temperature is not limited, but is preferably 60 to 100°C, and more preferably 70 to 90°C from the viewpoint of smoking taste. The extraction time is preferably 20 to 40 minutes.

[0061] (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 (0.25-10):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.

[0062] [When forming a laminated sheet] The following three methods can be used. 1) Tobacco extract and a second binder are mixed to prepare mixture X. If water is to be added, the additional water is also mixed to prepare mixture X. A second aerosol source such as glycerin is mixed with other solid components to prepare mixture Y. Mixture X and mixture Y are then mixed. The other solid components are specifically the fibers or other components. 2) Tobacco extract and a second aerosol source such as glycerin are mixed. A second binder is added to the mixture and mixed. If water is to be added, water is also mixed at this time. Next, other solid components are mixed into the mixture. 3) A second aerosol source such as glycerin is mixed with a second binder. Tobacco extract is mixed into the mixture. If water is to be added, water is also mixed at this time. Next, other solid components are mixed into the mixture.

[0063] The above method includes mixing a second binder with the tobacco extract (including water if water is added). By mixing in this manner, it is possible to prevent the solids from preferentially absorbing water, and the second binder does not form clumps, allowing it to dissolve in water, thereby fully exhibiting its binding function. The method of first mixing the second binder with the second aerosol source is particularly effective in preventing the second binder from forming clumps. "Clumping" refers to a state in which the component does not disperse or dissolve, but exists as clumps.

[0064] [For cast sheets] Tobacco extract and a second aerosol source such as glycerin are mixed. If water is added, the water is also mixed at this time. A second binder is mixed into the mixture, and after confirming that the second binder is uniformly mixed, other solid components are mixed. If solid components containing the second binder are mixed together first, the second binder will form lumps, and this state will be difficult to resolve. In this method, the second binder and the second aerosol source are mixed first, so the second binder is less likely to form lumps.

[0065] (2) Step 2 Sheeting can be carried out by a known method. For example, sheeting can be carried out using a casting method or a rolling method. In the casting method, the mixture is cast on a substrate to form a wet sheet. The wet sheet is then dried to obtain a sheet. The drying temperature is preferably 50 to 100°C. The sheet obtained by this method is also called a "cast sheet."

[0066] In the rolling method, the mixture is sandwiched between two substrate films and passed through a pair of rollers using a calender (e.g., manufactured by Yuri Roll Machine Co., Ltd.) until the mixture reaches a predetermined thickness (more than 100 μm), and then pressed to obtain a laminate in which a wet sheet is present between the two substrate films. Roller pressing can be performed multiple times. The substrate film is preferably a non-stick film such as a fluorine-based polymer film, and a specific example is Teflon (registered trademark) film.

[0067] Next, one of the substrate films in the laminate is peeled off. The laminate is dried using a forced air dryer. The drying temperature is preferably 50 to 100°C, and the drying time can be 1 to 2 minutes. Next, the remaining substrate film is peeled off, and the laminate is further dried under the above conditions to obtain a sheet. By drying in this manner, it is possible to prevent the sheet from adhering to other substrates.

[0068] The sheet obtained by this method is also called a "laminated sheet." A laminated sheet is preferable because it has a smooth surface and prevents chipping when it comes into contact with other components. This method is also suitable for producing sheets with a thickness of 300 μm or less.

[0069] In the case of the rolling method, it is preferable to adjust the amount of water in the mixture obtained in step 1 to preferably 20 to 80% by weight, more preferably 20 to 40% by weight, to prepare a wet powder (powder in a wet state).The wet powder is then preferably kneaded using a single- or multi-screw kneader, for example, a kneader (DG-1 manufactured by Dalton, etc.), and then used to prepare the laminate.

[0070] (Flavor generating segment) The flavor generating segment includes the first sheet and the second sheet. The flavor generating segment can also be composed of a first sheet and a second sheet. The first sheet can be composed of a single first sheet or a combination of multiple first sheets. The second sheet can be composed of a single second sheet or a combination of multiple second sheets.

[0071] The flavor generating segment may include a first flavor generating segment and a second flavor generating segment, the first flavor generating segment being made of the first sheet, and the second flavor generating segment being made of the second sheet. By using such a configuration, the first flavor generating segment and the second flavor generating segment can be heated at different temperatures.

[0072] In a flavor product, the first flavor generation segment composed of a first sheet can be positioned upstream of the second flavor generation segment composed of a second sheet. In this specification, "upstream" refers to the side of the flavor product farther from the tip of the flavor product, and "downstream" refers to the side of the flavor product closer to the tip of the flavor product (opposite the upstream side). The sugar reaction (caramel reaction) in the first sheet is thought to change in sequence from a cotton candy-like aroma to a caramel-like aroma and then to a burnt aroma in proportion to the heating temperature and heating time. Furthermore, because the caramel reaction begins to proceed even at relatively low temperatures, it is believed that arranging the sugar in a location where it is less likely to heat up will increase the tendency for the flavor to be gradually developed. In a flavor product, a heat source may be positioned downstream, in which case heat from the heat source is less likely to be transmitted to the upstream side. When the heating source is positioned downstream in this manner, by positioning the first flavor generation segment upstream of the second flavor generation segment, the sugar in the first sheet is less likely to heat up, and as described above, the flavor can be gradually expressed more efficiently.

[0073] In a flavor product, the first flavor generation segment made of a first sheet can be disposed inside the second flavor generation segment made of a second sheet. In this specification, "inside" means the side closer to the center as viewed from the periphery of the flavor product, and "outside" means the side farther from the center as viewed from the periphery of the flavor product. In a flavor product, a heat source may be disposed on the periphery, and in this case, heat from the heat source is less likely to be transmitted inside. When the heat source is disposed on the periphery in this manner, by disposing the first flavor generation segment inside the second flavor generation segment, the sugar in the first sheet is less likely to heat up, and as described above, the flavor can be gradually and more efficiently expressed.

[0074] In the flavored product, a first sheet and a second sheet may be overlapped and crimped to form a crimped or accordion-shaped laminated sheet including the first sheet and the second sheet.

[0075] In the flavor product, the second flavor generation segment made of the second sheet can be positioned closer to the heat source than the first flavor generation segment made of the first sheet. Specifically, the heat source can be positioned so as to overlap the second flavor generation segment in the longitudinal direction of the flavor product. This arrangement makes it difficult for the sugar in the first sheet to heat up, thereby enabling the flavor to be developed more efficiently and gradually, as described above.

[0076] The filling amount of the first sheet in the flavored product is not particularly limited, but is preferably 50 to 350 mg, more preferably 80 to 300 mg, and most preferably 100 to 250 mg. By having the filling amount of the first sheet within the above numerical range, a caramel aroma of sufficient intensity can be expressed. The filling amount of the second sheet in the flavored product is not particularly limited, but is preferably 50 to 350 mg, more preferably 80 to 300 mg, and most preferably 100 to 250 mg. By having the filling amount of the second sheet within the above numerical range, a tobacco component-derived aroma of sufficient intensity can be expressed. The filling amounts of the first sheet and the second sheet can be based on dry weight.

[0077] In the flavored product, the loading of the first sheet may be greater than the loading of the second sheet, or the loading of the first sheet may be less than the loading of the second sheet.

[0078] The ratio of the filling amount of the first sheet to the filling amount of the second sheet in the flavor generation segment (first sheet filling amount / second sheet filling amount) is not particularly limited, but is preferably 0.1 to 4.0. When the filling amount of the first sheet is less than the filling amount of the second sheet, the ratio of the weight of the first sheet to the weight of the second sheet is preferably 0.1 to 0.8, more preferably 0.1 to 0.7, and most preferably 0.1 to 0.6. By having the ratio of the weight of the first sheet to the weight of the second sheet within the above numerical range, it is possible to produce a gradual change in flavor during one session, while appropriately adding the sugar-derived aroma produced from the first sheet to the aroma derived from tobacco components such as nicotine and glycerin produced from the second sheet. When the filling amount of the first sheet is greater than the filling amount of the second sheet, the ratio of the weight of the first sheet to the weight of the second sheet is preferably 1.1 to 4.0, more preferably 1.5 to 4.0. When the ratio of the weight of the first sheet to the weight of the second sheet is within the above range, a gradual change in flavor can be achieved during one smoking session without the smoking taste becoming stale.

[0079] The flavor generating segment can also be a flavor generating filler. A flavor generating filler refers to a filler in which a flavor generating component is filled in a predetermined manner. A "filler" is an object into which the flavor generating component is filled, and is a part of a flavor product. Examples of the filler include, but are not limited to, a cylindrical cigarette paper or a container having an air inlet and outlet. Examples of ways in which the flavor generating component is filled into the filler include, but are not limited to, a way in which the flavor generating component is filled by wrapping the cigarette paper with the flavor generating component on the inside (hereinafter also referred to as a "tobacco rod"), and a way in which processed tobacco leaves are filled into a flow path of a container having an air inlet and outlet (hereinafter also referred to as a "tobacco cartridge").

[0080] In this specification, the flavor generating filling may be a flavor generating filling that is composed of a sheet (a first sheet alone or a combination of the first sheet and a second sheet) filled into a filling.

[0081] (Method for manufacturing flavor generating segment) The method for manufacturing the flavor generating segment described above in the (Flavor generating segment) section of the present invention is not particularly limited, but may include a step of combining the first sheet and the second sheet.

[0082] The flavor generating segment, the first sheet, and the second sheet may each have the same configuration as described above in the section (Flavor generating segment).

[0083] The method for producing a flavor generating segment may further include providing the first sheet and the second sheet.

[0084] (Flavored Product) The flavored product may be, but is not limited to, a flavor inhalation article.

[0085] Flavored product products include, for example, flavor inhalation articles (smoking articles) that allow users to inhale flavors, and smokeless tobacco products (smokeless smoking articles) that allow users to inhale flavors by directly holding the product in their nasal or oral cavities. Flavor inhalation articles can be broadly divided into combustible smoking articles, typified by conventional cigarettes, and non-combustible smoking articles.

[0086] Examples of combustion-type flavor inhalation articles include cigarettes, pipes, kiseru, cigars, and cigarillos.

[0087] A non-combustion heating type flavor inhalation article (heated smoking article) may be heated by a heating device separate from the article, or may be heated by a heating device integrated with the article. In the former flavor inhalation article (separate type), the non-combustion heating type flavor inhalation article and the heating device are collectively referred to as a "non-combustion heating type flavor inhalation system." An example of a non-combustion heating type flavor inhalation system (non-combustion heating type smoking system) will be described below with reference to Figures 1 and 2.

[0088] Fig. 1 is a cross-sectional view of a non-combustion heating type flavor inhalation article 20. As shown in Fig. 1, the non-combustion heating type flavor inhalation article 20 (hereinafter simply referred to as "flavor inhalation article 20") has a cylindrical shape. The circumferential length of the flavor inhalation article 20 is preferably 16 mm to 27 mm, more preferably 20 mm to 26 mm, and even more preferably 21 mm to 25 mm. The total length (horizontal length) of the flavor inhalation article 20 is not particularly limited, but is preferably 40 mm to 90 mm, more preferably 50 mm to 75 mm, and even more preferably 50 mm to 60 mm.

[0089] The flavor inhalation article 20 is composed of a smoking segment 20A, a filter portion 20C that forms the mouthpiece, and a connecting portion 20B that connects these together.

[0090] The smoking segment 20A is cylindrical, and its total length (axial length) is, for example, preferably 5 to 100 mm, more preferably 10 to 50 mm, and even more preferably 10 to 25 mm. The cross-sectional shape of the smoking segment 20A is not particularly limited, but may be, for example, circular, elliptical, polygonal, etc.

[0091] The smoking segment 20A has a smoking composition sheet (tobacco sheet) or a material derived therefrom (tobacco filler) 21 wrapped around a wrapper 22. The smoking composition sheet or material derived therefrom 21 may contain a flavoring agent. The smoking segment 20A may be the flavor-producing segment described above.

[0092] The filter section 20C has a cylindrical shape. The filter section 20C includes a rod-shaped first segment 25 filled with cellulose acetate fibers and a rod-shaped second segment 26 also filled with cellulose acetate fibers. The first segment 25 is located on the smoking segment 20A side. The first segment 25 may have a hollow portion. The second segment 26 is located on the mouthpiece side. The second segment 26 is solid. The first segment 25 is composed of a first packing layer (cellulose acetate fibers) 25a and an inner plug wrapper 25b wrapped around the first packing layer 25a. The second segment 26 is composed of a second packing layer (cellulose acetate fibers) 26a and an inner plug wrapper 26b wrapped around the second packing layer 26a. The first segment 25 and the second segment 26 are connected by an outer plug wrapper 27. The outer plug wrapper 27 is adhered to the first segment 25 and the second segment 26 with a vinyl acetate emulsion adhesive or the like.

[0093] The length of the filter portion 20C can be, for example, 10 to 30 mm, the length of the connecting portion 20B can be, for example, 10 to 30 mm, the length of the first segment 25 can be, for example, 5 to 15 mm, and the length of the second segment 26 can be, for example, 5 to 15 mm. These lengths of the individual segments are merely examples and can be changed as appropriate depending on the manufacturability, required quality, the length of the smoking segment 20A, etc.

[0094] For example, the first segment 25 (center hole segment) is composed of a first packed layer 25a having one or more hollow portions and an inner plug wrapper 25b that covers the first packed layer 25a. The first segment 25 functions to increase the strength of the second segment 26. The first packed layer 25a of the first segment 25 is densely packed with, for example, cellulose acetate fibers. This cellulose acetate fiber is hardened by adding a plasticizer containing triacetin in an amount of, for example, 6 to 20 wt % relative to the weight of the cellulose acetate. The hollow portion of the first segment 25 has an inner diameter of, for example, 1.0 to 5.0 mm.

[0095] The first packed layer 25a of the first segment 25 may be configured, for example, with a relatively high fiber packing density, or may have a fiber packing density equivalent to that of the second packed layer 26a of the second segment 26, which will be described later. Therefore, during inhalation, air or aerosol flows only through the hollow portion, and almost no air or aerosol flows through the first packed layer 25a. For example, if it is desired to reduce the loss of aerosol components due to filtration in the second segment 26, the length of the second segment 26 can be shortened and the first segment 25 lengthened accordingly.

[0096] Replacing the shortened second segment 26 with the first segment 25 is effective in increasing the amount of aerosol component delivered. Because the first packed layer 25a of the first segment 25 is a fiber packed layer, the feel from the outside during use does not cause discomfort to the user.

[0097] The second segment 26 is composed of a second packed layer 26 a and an inner plug wrapper 26 b that covers the second packed layer 26 a. The second segment 26 (filter segment) is packed with cellulose acetate fibers at a typical density and has the ability to filter typical aerosol components.

[0098] The first segment 25 and the second segment 26 may have different filtering capabilities for filtering the aerosol (mainstream smoke) emitted from the smoking segment 20A. At least one of the first segment 25 and the second segment 26 may contain a flavoring. The filter portion 20C may have any structure, including multiple segments as described above, or may be composed of a single segment. The filter portion 20C may also be composed of a single segment. In this case, the filter portion 20C may be composed of either the first segment or the second segment.

[0099] The connecting portion 20B is cylindrical. The connecting portion 20B has a cardboard tube 23 formed into a cylindrical shape using, for example, cardboard. The connecting portion 20B may be filled with a cooling material for cooling the aerosol. Examples of the cooling material include a sheet of polymer such as polylactic acid, which can be folded and filled. Furthermore, a support portion may be provided between the smoking segment 20A and the connecting portion 20B to prevent the position of the smoking segment 20A from shifting. The support portion may be made of a known material, such as a center hole filter like the first segment 25.

[0100] The wrapper 28 is wrapped around the outside of the smoking segment 20A, connecting portion 20B, and filter portion 20C in a cylindrical shape, connecting them together. One surface (inner surface) of the wrapper 28 is coated entirely or almost entirely with a vinyl acetate emulsion adhesive, except for the area around the ventilation holes 24. The ventilation holes 24 are formed by laser processing from the outside after the smoking segment 20A, connecting portion 20B, and filter portion 20C have been integrated by the wrapper 28.

[0101] The air vent portion 24 has two or more through holes penetrating the connecting portion 20B in the thickness direction. The two or more through holes are formed so as to be radially arranged when viewed from an extension of the central axis of the flavor inhalation article 20. In this embodiment, the air vent portion 24 is provided in the connecting portion 20B, but may also be provided in the filter portion 20C. Furthermore, in this embodiment, the two or more through holes of the air vent portion 24 are arranged in a row at a fixed interval on one circular ring, but may also be arranged in two rows at a fixed interval on two circular rings, or one or two rows of the air vent portions 24 may be arranged discontinuously or irregularly. When a user holds the mouthpiece to their mouth and inhales, outside air is taken into the mainstream smoke through the air vent portion 24. However, the air vent portion 24 does not have to be provided.

[0102] An example of a non-combustion heating type flavor inhalation system is shown in Figure 2. In the figure, the non-combustion heating type flavor inhalation system includes a non-combustion heating type flavor inhalation article 20 and a heating device (heating apparatus) 10 that heats the smoking segment 20A from the outside.

[0103] The heating device 10 comprises a body 11, a heater 12, a metal tube 13, a battery unit 14, and a control unit 15. The body 11 has a cylindrical recess 16, and the heater 12 and metal tube 13 are disposed in a position corresponding to the smoking segment 20A to be inserted therein. The heater 13 may be an electrical resistance heater, and is heated by power supplied from the battery unit 14 in response to instructions from the temperature-controlling control unit 15. The heat generated by the heater 12 is transferred to the smoking segment 20A through the metal tube 13, which has high thermal conductivity. While the figure shows a configuration in which the heating device 10 heats the smoking segment 20A from the outside, it may also heat from the inside. The heating temperature of the heating device 10 is not particularly limited, but is preferably 400°C or less, more preferably 150 to 400°C, and even more preferably 200 to 350°C. The heating temperature refers to the temperature of the heater of the heating device 10. The heating method used by the heating device 10 is not particularly limited, and in addition to the heating by the heater described above, induction heating, microwave heating, etc. can also be used.

[0104] The present invention will be experimentally explained by the following examples, but the following explanation is not intended to limit the scope of the present invention to the following examples.

[0105] 1. Sheet Preparation (Preparation of First Sheet) Sucrose (granulated sugar, manufactured by Nisshin Sugar Co., Ltd.), non-wood fiber Helbacell AQ Plus CF-D / 100 (manufactured by DSP Gokyo Food & Chemical Co., Ltd.), carboxyalkyl cellulose (manufactured by Nippon Paper Industries Co., Ltd., CMCF30MC) as a binder, glycerin as an aerosol source, and water were mixed to obtain a mixture (slurry). The blending ratios (%) (dry weight %) of sucrose, non-wood fiber, carboxyalkyl cellulose, and glycerin were as shown in Table 1. The mixture obtained in this manner was cast onto a stainless steel plate and dried in an oven at 80°C to prepare a cast sheet with a thickness of approximately 0.3 mm. The dried sheet was then conditioned overnight or longer at 22°C and 60% RH to obtain a conditioned sheet (hereinafter referred to as "first sheet (1)"). The blending ratios (%) (dry weight %) of each component in the obtained sheet were the same as those in the above-mentioned mixture.

[0106] A blended sheet (hereinafter referred to as "first sheet (2)") was produced in the same manner as the production of the first sheet (1) above, except that fructose (fruit sugar, manufactured by Nisshin Sugar Co., Ltd.) was used instead of sucrose (granulated sugar, manufactured by Nisshin Sugar Co., Ltd.) so that the blending ratio of each component was as shown in Table 1.

[0107] A balanced sheet (hereinafter referred to as "first sheet (3)") was produced in the same manner as in Example 1, except that glucose (manufactured by Kanto Chemical Co., Ltd.) was used instead of sucrose (granulated sugar, manufactured by Nisshin Sugar Co., Ltd.) so that the blending ratio of each component was as shown in Table 1. The thickness, basis weight, and density of the resulting first sheets (1) to (3) are shown in Table 1. The methods for measuring thickness, basis weight, and density are described below. Each of the first sheets (1) to (3) was cut into a square with sides of 5 cm, and each cut sheet was produced. Regarding thickness, a standard digital thickness gauge (TECLOCK) was used to measure the thickness of the four corners and center of each cut sheet, and the average value was used as the thickness of each sheet. Density was calculated by weighing each square sheet (5 cm sides) and dividing the resulting weight by the volume of the sheet. Basis weight was calculated by dividing the weight of the sheet by the thickness of the sheet.

[0108] (Preparation of Second Sheet) Pulverized flue-cured and Oriental tobacco leaves were prepared as tobacco raw materials. Extraction was performed at room temperature using 500% by weight of water based on the dry weight of the tobacco leaves to obtain a tobacco extract.

[0109] The tobacco extract obtained as described above was mixed with non-wood fiber, Herbacell AQ Plus CF-D / 100 (manufactured by DSP Gokyo Food & Chemical Co., Ltd.), carboxyalkyl cellulose (manufactured by Nippon Paper Industries Co., Ltd., CMCF30MC) as a binder, and glycerin as an aerosol source to obtain a mixture. The blending ratios (%) (dry weight %) of the tobacco extract (solid content), non-wood fiber, carboxyalkyl cellulose, and glycerin were 40%, 20%, 5%, and 35%, respectively. The ratio (weight ratio) of the total amount of water to the total amount of components other than water in the resulting mixture was 1:4. The total amount of water referred to here is the total weight of water contained in each component. The weight of water in each component was determined using the method described above.

[0110] The mixture thus obtained was cast onto a stainless steel plate and dried in an oven at 80°C to prepare a cast sheet with a thickness of 0.25 mm. The dried sheet was then conditioned overnight at 22°C and 60% RH to obtain a conditioned sheet (hereinafter referred to as the "second sheet"). The composition ratios (%) (by dry weight) of each component in the resulting sheet were 40%, 20%, 5%, and 35%, respectively, similar to the composition ratios in the above mixture.

[0111]

[0112] 2. Aroma Evaluation Using the first sheet (1) obtained as described above, a non-combustion heating type flavor inhalation article shown in FIG. 1 was prepared as described below. The length of the flavor generation segment in the non-combustion heating type flavor inhalation article was 14 mm, the length of the connecting portion was 20 mm, and the length of the filter portion was 20 mm (center hole filter 12 mm, acetate filter 8 mm). In an example using the first sheet (1), a 6 mm paper filter (not shown in FIG. 1) was attached to the tip of the stick (opposite the mouthpiece) to form a non-combustion heating type flavor inhalation article. The flavor generation segment was a sheet obtained by cutting the first sheet into a size of approximately 14 mm wide x 74 mm long and then further processing it into a bellows shape. The loading amount of the first sheet in the flavor generation segment was 300 mg (wet basis) (264 mg in dry weight equivalent). The non-combustion heating type flavor inhalation article thus obtained was installed in a non-combustion external heating type flavor inhalation system shown in FIG. 2. The flavor inhalation articles thus prepared were evaluated for aroma, including caramel-like aroma, by a well-trained panelist at heating temperatures of 200°C and 260°C, at the initial, middle, and final stages. The preheating conditions were 1 to 2 minutes, with a puff interval of 30 seconds. Preheating refers to the heating period from the initial heating temperature (22°C) to the start of the first inhalation.

[0113] The aroma evaluation results for the example using the first sheet (1) are shown below. As a general trend, the smoking taste tended to change over time as the puffing progressed, as follows: - Early stage: Sweet cotton candy-like aroma - Middle stage: The cotton candy-like aroma weakens and a caramel-like aroma emerges - Late stage: A sour taste is felt on the tongue, the caramel-like aroma disappears, and a burnt taste becomes dominant. The relationship between the change in smoking taste and the time from the start of heating when sucrose (an example using the first sheet (1)) was used is shown in Table 2 below. In Table 2, for example, middle stage: 6 to 8 minutes means that the middle stage began 6 minutes after the start of smoking and continued until 8 minutes after the start of smoking.

[0114]

[0115] Regarding the type of sugar in the aroma evaluation results, sucrose (an example using the first sheet (1)) seemed to give off a caramel-like aroma. Furthermore, regarding the effect of temperature, it seemed that the higher the temperature, the shorter the interval between the above-mentioned changes over time. The higher the temperature, the stronger the flavor intensity seemed to be.

[0116] Example 1 Using the first sheet (1) and the second sheet obtained as described above, a non-combustion heating type flavor inhalation article as shown in FIG. 1 was prepared as follows. The flavor generating segment had a length of 14 mm, a connecting portion had a length of 20 mm, and a filter portion had a length of 20 mm (center hole filter 12 mm, acetate filter 8 mm). In Example 1, a 6 mm paper filter (not shown in FIG. 1) was attached to the tip of the stick (opposite the mouthpiece) to form a non-combustion heating type flavor inhalation article. Furthermore, to form the flavor generating segment, two sheets (first sheet and second sheet) each cut to a size of approximately 14 mm wide x 74 mm long were stacked to obtain a laminated sheet, which was then processed into a bellows shape. The resulting bellows-shaped laminated sheet was used as the flavor generating segment. The loading amount of the first sheet in the flavor generating segment was 275 mg, and the loading amount of the second sheet was 75 mg (both wet basis). The filling amounts of the first sheet and the second sheet converted into dry weights are shown in Table 3.

[0117] Assuming that the moisture content of the laminated sheet is 12% (WB), the content (dry weight) of each component (amount of component in stick (mg / stick)) contained in one resulting flavor inhalation article (stick) filling is as shown in Table 3.

[0118] The non-combustion heating type flavor inhalation article obtained as described above was placed in a non-combustion external heating type flavor inhalation system shown in Fig. 2. The flavor inhalation article of Example 1 thus prepared was evaluated for aroma, including a caramel-like aroma, by a panel of three well-trained panelists at a heating temperature of 220°C.

[0119]

[0120] The results of the aroma evaluation for Example 1 are shown below. Overall, the smoking taste is characterized by a gradual change (changing without fading).

[0121] As described above, the flavored product of the present invention can express a caramel-like aroma and can produce a gradual change in flavor during one session.

[0122] Preferred embodiments are as follows: [1] A flavored product comprising a flavor-generating segment, wherein the flavor-generating segment comprises a first sheet comprising a sugar and a second sheet comprising nicotine, wherein the first sheet comprises: (A) 5 to 60% by weight of the sugar; (B) 5 to 20% by weight of a first binder; (C) 10 to 60% by weight of a first aerosol source; and (D) 10 to 70% by weight of fiber. [2] The flavored product according to [1], wherein the first sheet is substantially free of nicotine. [3] The flavored product according to [1] or [2], wherein the sugar comprises a monosaccharide, a disaccharide, or a combination thereof. [4] The flavored product according to any one of [1] to [3], wherein the first sheet further comprises an amino acid. [5] The flavored product according to [4], wherein the amino acid is selected from the group consisting of alanine, arginine, aspartic acid, cysteine, glutamic acid, glutamine, glycine, histidine, isoleucine, leucine, lysine, methionine, threonine, serine, proline, phenylalanine, tyrosine, valine, and combinations thereof. [6] The flavored product according to any one of [1] to [5], wherein the second sheet contains a tobacco extract as a nicotine source. [7] The flavored product according to any one of [1] to [6], wherein the second sheet contains: (E) 15 to 50% by weight of a tobacco extract; (F) 5 to 20% by weight of a second binder; and (G) 15 to 60% by weight of a second aerosol source. [8] The flavored product according to any one of [1] to [7], wherein the first binder is selected from the group consisting of cellulose derivatives, xanthan gum, guar gum, carrageenan, locust bean gum, alginic acid, sodium alginate, starch, water-soluble soybean polysaccharides, and combinations thereof. [9] The flavored product according to [7], wherein the second binder is selected from the group consisting of cellulose derivatives, xanthan gum, guar gum, carrageenan, locust bean gum, alginic acid, sodium alginate, starch, water-soluble soybean polysaccharides, and combinations thereof.

[10] The flavor product according to any one of [1] to [9], wherein the flavor generation segment includes a first flavor generation segment and a second flavor generation segment, the first flavor generation segment being composed of the first sheet, and the second flavor generation segment being composed of the second sheet.

[11] The flavor product according to

[10] , wherein the first flavor generation segment is arranged upstream of the second flavor generation segment.

[12] The flavor product according to

[10] or

[11] , wherein the first flavor generation segment is arranged inside the second flavor generation segment.

[13] The flavor product according to any one of

[10] to

[12] , wherein the second flavor generation segment is arranged closer to a heat source than the first flavor generation segment.

[0123] REFERENCE SIGNS LIST 10 Heating device 11 Body 12 Heater 13 Metal tube 14 Battery unit 15 Control unit 16 Recess 17 Ventilation hole 20 Non-combustion heating flavor inhalation article 20A Smoking segment 20B Connecting portion 20C Filter portion 21 Smoking composition sheet or material derived therefrom 22 Wrapper 23 Paper tube 24 Ventilation hole portion 25 First segment 25a First filling layer 25b Inner plug wrapper 26 Second segment 26a Second filling layer 26b Inner plug wrapper 27 Outer plug wrapper 28 Wrapper

Claims

1. A flavored product comprising a flavor generating segment, wherein the flavor generating segment comprises a first sheet comprising sugar and a second sheet comprising nicotine, the first sheet comprising: (A) 5 to 60% by weight of the sugar; (B) 5 to 20% by weight of a first binder; (C) 10 to 60% by weight of a first aerosol source; and (D) 10 to 70% by weight of fiber.

2. The flavored product of claim 1, wherein the first sheet is substantially free of nicotine.

3. The flavored product of claim 1 or 2, wherein the sugar comprises a monosaccharide, a disaccharide, or a combination thereof.

4. The flavored product of any one of claims 1 to 3, wherein the first sheet further comprises an amino acid.

5. The flavored product of claim 4, wherein the amino acid is selected from the group consisting of alanine, arginine, aspartic acid, cysteine, glutamic acid, glutamine, glycine, histidine, isoleucine, leucine, lysine, methionine, threonine, serine, proline, phenylalanine, tyrosine, valine, and combinations thereof.

6. A flavored product article according to any one of claims 1 to 5, wherein the second sheet contains tobacco extract as a nicotine source.

7. The flavored product article of any one of claims 1 to 6, wherein the second sheet comprises: (E) 15 to 50% by weight of tobacco extract; (F) 5 to 20% by weight of a second binder; and (G) 15 to 60% by weight of a second aerosol source.

8. The flavored product of any one of claims 1 to 7, wherein the first binder is selected from the group consisting of cellulose derivatives, xanthan gum, guar gum, carrageenan, locust bean gum, alginic acid, sodium alginate, starch, water-soluble soy polysaccharides, and combinations thereof.

9. The flavored product of claim 7, wherein the second binder is selected from the group consisting of cellulose derivatives, xanthan gum, guar gum, carrageenan, locust bean gum, alginic acid, sodium alginate, starch, water-soluble soy polysaccharides, and combinations thereof.

10. The flavored product of any one of claims 1 to 9, wherein the flavor generating segment includes a first flavor generating segment and a second flavor generating segment, the first flavor generating segment being composed of the first sheet, and the second flavor generating segment being composed of the second sheet.

11. The flavored product of claim 10, wherein the first flavor generating segment is located upstream of the second flavor generating segment.

12. The flavored product of claim 10 or 11, wherein the first flavor generating segment is disposed inside the second flavor generating segment.

13. The flavored product of any one of claims 10 to 12, wherein the second flavor generating segment is positioned closer to a heat source than the first flavor generating segment.

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