Flavor-generating article, flavor inhalation system, extruded member, and production method for extruded member

Abstract

A flavor-generating article according to the present invention includes a flavor-generating segment, a downstream segment that is provided on the downstream side of the flavor-generating segment, and a tipping paper that links the flavor-generating segment and the downstream segment. The flavor-generating segment includes an extruded member that includes an aerosol source and a flavor source. The tipping paper surrounds the extruded member. The flavor-generating segment includes an air passage that is formed inside the extruded member and / or between the extruded member and the tipping paper and extends from an upstream end to a downstream end of the extruded member.

Description

Fragrance-generating article, fragrance attracting system, extrusion-molded member, and method for manufacturing an extrusion-molded member ,

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[0001] The present invention relates to a fragrance-generating article, a fragrance attracting system, an extrusion-molded member, and a method for manufacturing an extrusion-molded member.

[0002] Conventionally, there is known a fragrance-generating article that generates an aerosol or the like by heating a material without burning the material containing a fragrance source. Patent Document 1 describes that in a non-combustion heating type tobacco stick containing a tobacco filler, the tobacco filler may be obtained by pulverizing dried tobacco leaves into a tobacco pulverized product, homogenizing the product, subjecting it to sheet processing, and cutting it.

[0003] International Publication No. 2022 / 172386

[0004] In the non-combustion heating type tobacco stick of Patent Document 1, precise work may be required when winding the tobacco filler with a wrapper paper.

[0005] One object of the present invention is to simplify the manufacturing process of the fragrance-generating article.

[0006] According to the first aspect, a fragrance-generating article is provided. The fragrance-generating article includes a fragrance-generating segment, a downstream segment provided on the downstream side of the fragrance-generating segment, and a tip paper connecting the fragrance-generating segment and the downstream segment. The fragrance-generating segment has an extrusion-molded member containing an aerosol source and a fragrance source. The tip paper is configured to surround the extrusion-molded member. The fragrance-generating segment is formed in at least one of the inside of the extrusion-molded member and between the extrusion-molded member and the tip paper, and includes an air flow path extending from the upstream end to the downstream end of the extrusion-molded member. <s

[0007] According to the first embodiment, an extruded member having an external shape close to that of the final product can be extruded, and by using this to manufacture, for example, a rod-shaped flavor generating article, the manufacturing process can be simplified. Furthermore, since the shape of the extruded member and the air passage in the final product can be adjusted in advance, the airflow resistance can be easily adjusted. In addition, if the drying process of the extruded member is omitted, flavorings such as menthol can be added during the mixing of the raw materials for the extruded member, so the flavoring process after molding the extruded member can be omitted, simplifying the manufacturing process of the flavor generating article.

[0008] The extruded member may have a cylindrical portion having an internal space extending in a first direction in which the flavor generating segment and the downstream segment are aligned, and a partition portion that divides the internal space into at least two air passages when viewed from the first direction.

[0009] In this case, the cylindrical portion and the partitioned portion can be formed with an aerosol source or a flavor source, so that the extruded member can hold a sufficient aerosol source and flavor source while ensuring an air passage.

[0010] The extruded member may be a single member.

[0011] In this case, since it is not necessary to form the extruded component from multiple components, the manufacturing process for flavor-generating articles can be simplified.

[0012] The extruded member may contain, on a dry weight basis, 50% to 90% by weight of the flavor source, 10% to 50% by weight of the aerosol source, and 20% by weight or less of the binder.

[0013] In this case, sufficient flavor and aerosol sources can be generated from the flavor-generating article, and the material for the extruded member can be made to a viscosity that allows it to be extruded by an extruder. The extruded member does not necessarily have to contain a binder.

[0014] The aforementioned flavor source may include at least one of tobacco raw materials and non-tobacco raw materials.

[0015] In this case, since not only tobacco but also other plant materials such as star anise and cloves can be used as flavoring sources, a variety of flavors can be provided.

[0016] The outer edge of the extruded member, as viewed from the first direction in which the flavor-generating segment and the downstream segment are aligned, may be substantially the same as the outer edge of the flavor-generating article, as viewed from the first direction.

[0017] In this case, since the outer edge of the extruded member and the flavor-generating article viewed from the first direction are substantially identical, the process of manufacturing the rod-shaped flavor-generating article by connecting the extruded member to the downstream segment can be simplified. Here, "substantially identical" includes being identical to such an extent that no further molding is required on the extruded member in order to connect it to the downstream segment.

[0018] The downstream segment may include a support portion that abuts against the downstream end of the extruded member, and a filter portion located downstream of the support portion.

[0019] In this case, the downstream segment can prevent the extruded member from moving downstream.

[0020] The flavor-generating article may further have an upstream portion that abuts against the upstream end of the extruded member.

[0021] In this case, since the end of the extruded member is covered by the upstream part, it is possible to prevent the extruded member from falling off the flavor-generating article. In addition, it is possible to suppress the leakage of vapor or aerosol generated by the extruded member to the upstream side of the extruded member.

[0022] According to a second embodiment, a flavor suction system is provided. This flavor suction system comprises a flavor generating article and a flavor suction device having a housing for housing the flavor generating article. The flavor suction system further comprises a heating unit for heating the outer circumference of the extruded member.

[0023] According to the second embodiment, the heating section of the flavor suction system can heat the outer circumference of the extruded member, so that the aerosol and flavor generated in the extruded member can be provided to the user via the air passage.

[0024] According to a third embodiment, an extruded member containing an aerosol source and a flavor source is provided. The extruded member has at least one of a recess formed on its outer surface and extending from the upstream end to the downstream end, and a through hole formed inside and extending from the upstream end to the downstream end.

[0025] According to the third embodiment, by extruding an extruded member having an external shape close to the external shape of the final product, a rod-shaped flavor-generating article can be easily manufactured using this member. Furthermore, since the shape of the extruded member and the recesses or through holes in the final product can be adjusted in advance, the airflow resistance can be easily adjusted. In addition, if the drying process of the extruded member is omitted, flavorings such as menthol can be added during the mixing of the raw materials for the extruded member, thus simplifying the manufacturing process of the extruded member by omitting the flavoring process after molding.

[0026] A fourth aspect provides a method for manufacturing an extruded member. This manufacturing method comprises a first step of preparing a mixture containing an aerosol source and a flavor source; a second step of extruding the mixture to obtain a rod-shaped extruded product; a third step of stretching the extruded product in a first direction; and a fourth step of cutting the stretched extruded product in a direction intersecting the first direction.

[0027] According to the fourth embodiment, the extruded product can be stretched to adjust its diameter and cut to an appropriate length, making it possible to easily manufacture an extruded product having an appropriate diameter and length.

[0028] The first step may include adding a fragrance to the mixture.

[0029] In this case, since flavorings such as menthol can be added during the mixing of the raw materials for the extruded molded member, the flavoring step after molding the extruded molded member can be omitted, simplifying the manufacturing process of the flavor-generating article.

[0030] The first step may also include adding 10% or less of water to the mixture.

[0031] In this case, the amount of moisture contained in the extruded member can be suppressed, so the drying process after the second step can be omitted.

[0032] The above manufacturing method may omit the drying step after the second step.

[0033] In this case, the drying process after the second step can be omitted, simplifying the manufacturing process for flavor-generating articles.

[0034] The above manufacturing method may include a drying step after the second step, in which the extruded product is dried so that it has a predetermined moisture content.

[0035] If the moisture content of the extruded product is high, there is a risk that the extruded product will collapse in the fourth step. On the other hand, if the moisture content of the extruded product is low, there is a risk that the extruded product will crack in the fourth step. Therefore, in this case, deformation and breakage of the extruded product in the fourth step can be suppressed.

[0036] The partitioned portion may be arranged coaxially with the cylindrical portion when viewed from a first direction. More specifically, the partitioned portion may include a cylindrical first wall portion, and this first wall portion may be arranged coaxially with the cylindrical portion.

[0037] In this case, when the outer circumference of the extruded member is heated, the extruded member heats more evenly, allowing for stable generation of flavor or aerosol. Furthermore, the balance of the strength of the extruded member is improved, and stress concentration in the extruded member can be suppressed.

[0038] The compartments may be arranged radially from approximately the center of the cylindrical portion when viewed from a first direction. More specifically, the compartments may include a second wall portion that extends radially from approximately the center of the cylindrical portion.

[0039] In this case, when the outer circumference of the extruded member is heated, the extruded member heats more evenly, allowing for stable generation of flavor or aerosol. Furthermore, the balance of the strength of the extruded member is improved, and stress concentration in the extruded member can be suppressed.

[0040] The partitions may be arranged in a grid pattern when viewed from a first direction. More specifically, the partitions may include third wall sections arranged in a grid pattern when viewed from a first direction.

[0041] In this case, when the outer periphery of the extrusion molding member is heated, the extrusion molding member can be heated more evenly, and flavor or aerosol can be stably generated. Also, the balance of the strength of the extrusion molding member is improved, and stress concentration on the extrusion molding member can be suppressed.

[0042] The thickness of the cylindrical portion may be larger than the thickness of the partitioning portion. More specifically, the thickness of the wall constituting the cylindrical portion may be larger than the thickness of the wall (such as the first wall portion, the second wall portion, or the third wall portion) constituting the partitioning portion.

[0043] In this case, since the strength of the extrusion molding member can be improved, shape changes during the manufacture of the extrusion molding member can be suppressed, and the quality can be improved.

[0044] The thickness of the cylindrical portion may be smaller than the thickness of the partitioning portion. More specifically, the thickness of the wall constituting the cylindrical portion may be smaller than the thickness of the wall (such as the first wall portion, the second wall portion, or the third wall portion) constituting the partitioning portion.

[0045] In this case, since the heat capacity of the cylindrical portion becomes relatively small, when heating the outer periphery of the extrusion molding member by the heating portion, the rate of increase in the temperature of the cylindrical portion can be increased. As a result, the amount of aerosol generated from the extrusion molding member from the start of heating to the first suction can be increased, and thus the amount of aerosol transferred at the first suction can be increased.

[0046] The extrusion molding member may be formed in a spiral shape as a whole. In other words, the extrusion molding member may have a spiral plate-like portion. Further in other words, the extrusion molding member may have a spiral concave portion or groove extending from the upstream end to the downstream end on its outer surface.

[0047] In this case, since a spiral air flow path can be formed between the spiral concave portion and the chip paper, the amount of air inflow can be adjusted by adjusting the thickness of the spiral plate-like portion or the width of the spiral concave portion or groove.

[0048] The fragrance generating article may have a bellows surrounding the extrusion molding member. In this case, the extrusion molding member and the bellows may be in direct contact, and the bellows may have a stain prevention portion on the contact surface with the extrusion molding member. The stain prevention portion can be, for example, a coating provided on the contact surface of the bellows. Alternatively, the bellows may be an aluminum laminated paper, and in that case, the aluminum surface can function as a stain prevention portion.

[0049] The extrusion molding member contains a predetermined liquid (such as water or glycerin) component so that it can be extruded by an extruder. By having a stain prevention portion in the bellows, it is possible to suppress the liquid component contained in the extrusion molding member from soaking into the bellows.

[0050] The extrusion molding member and the bellows may be in contact with each other without an adhesive therebetween.

[0051] In this case, since it is possible to prevent an increase in heat capacity due to the presence of an adhesive, when heating the outer periphery of the extrusion molding member by a heating portion, the rate of increase in the temperature of the extrusion molding member can be increased. As a result, the amount of aerosol generated from the extrusion molding member from the start of heating to the first suction can be increased, so that the amount of aerosol transferred at the first suction can be increased. Incidentally, the bellows is preferably wound so as to be in close contact with the outer surface of the extrusion molding member. Thereby, it is possible to suppress the extrusion molding member from falling off from the bellows due to the friction between the bellows and the extrusion molding member, and the bellows and the extrusion molding member can be handled substantially integrally.

[0052] The housing portion of the fragrance suction device may have a pressing portion that presses the extrusion molding member of the fragrance generating article disposed at a desired position in the housing portion.

[0053] In this case, since the housing portion is in close contact with the extrusion molding member when the pressing portion presses the extrusion molding member, heat can be efficiently transferred from the heating portion to the extrusion molding member through the housing portion.

[0054] This figure shows the flavor suction system according to this embodiment. This is a schematic cross-sectional view of a flavor generating article. This is a partially exploded cross-sectional view of a flavor generating article illustrating the connection configuration of the flavor generating articles. This is a perspective view showing an example of an extruded member. This is a front view showing another example of an extruded member. This is a side view showing another example of an extruded member. This shows a perspective view of the housing section. This shows a cross-sectional view of the housing section at the line 8-8 shown by arrow 8 in Figure 7. This is a schematic diagram showing an example of the manufacturing process of an extruded member. This is a schematic diagram showing another example of the manufacturing process of an extruded member.

[0055] Embodiments of the present invention will be described below with reference to the drawings. In the drawings described below, the same or corresponding components are denoted by the same reference numerals, and redundant descriptions are omitted. Figure 1 is a diagram showing the flavor inhalation system 1000 according to this embodiment. As shown in Figure 1, the flavor inhalation system 1000 includes a non-combustion heating type flavor generating article 100 and a flavor inhaler 200. The flavor inhalation system 1000 has a heating section 40 that heats the outer circumference of the extruded member of the flavor generating article 100, which will be described later. In the illustrated example, the heating section 40 is provided in the flavor inhaler 200. The air inhaled by the user is guided into the user's oral cavity in the order of, for example, airflow A1, airflow A2, and airflow A3. That is, the flavor inhalation system 1000 shown in Figure 1 has a so-called counterflow type airflow path. Therefore, with the flavor suction system 1000, the heating unit 40 can heat the outer circumference of the extruded member, which will be described later, so that the aerosol and flavor generated by the extruded member can be provided to the user via the air passage.

[0056] The flavor-generating article 100 has an extruded member containing an aerosol source and a flavor source, as described later, and has, for example, a columnar shape extending along the longitudinal direction. The flavor-generating article 100 may be, for example, a tobacco stick. However, it is not limited to this, and the flavor-generating article 100 may have a cylindrical shape, a columnar shape with a polygonal cross-section, or a flattened shape.

[0057] The flavor inhaler 200 includes a battery 10, a control circuit 20, a housing 30, and a heating unit 40. The battery 10 stores the power used by the flavor inhaler 200. For example, the battery 10 is a lithium-ion battery. The battery 10 may be rechargeable by an external power source.

[0058] The heating unit 40 is a heating element that generates heat, i.e., its temperature rises, due to power from the battery 10. In the illustrated example, the heating unit 40 is a heater located in the flavor inhaler 200. The heater is located outside the housing unit 30 and is configured to heat the flavor generating article 100 housed in the housing unit 30 from the outside. Thus, in this embodiment, it is preferable that the flavor inhaler 200 is an external heating type heating device. The heating unit 40 may be, for example, a film heater having a conductive track and a pair of polyimide films sandwiching it, arranged along the side wall of the housing unit 30. Alternatively, the heating unit 40 may be a heating element configured to be inductively heated by an induction coil (not shown).

[0059] As shown in Figure 1, when the flavor generating article 100 is properly inserted into the housing section 30 of the flavor suction device 200, a portion of the flavor generating article 100 may be exposed to the outside of the flavor suction device 200. The flavor generating article 100 is electrically heated by the flavor suction device 200. The heating temperature is not particularly limited, but may be 200°C or higher, and preferably 250°C or higher. Also, this heating temperature may be 400°C or lower, and preferably 350°C or lower. The heating temperature here may be the temperature of the heating section 40 when the flavor generating article 100 is inserted into the flavor suction device 200 and used, or the temperature of the flavor generating segment of the flavor generating article 100, which will be described later.

[0060] Figure 2 is a schematic cross-sectional view of the flavor generating article 100. Figure 3 is an exploded cross-sectional view of the flavor generating article 100 illustrating the connection configuration of the flavor generating article 100. The flavor generating article 100 includes at least a flavor generating segment 110, a downstream segment 102 provided downstream of the flavor generating segment 110, and a second tip paper 104 connecting the flavor generating segment 110 and the downstream segment 102. More specifically, it is preferable that the flavor generating article 100 includes an upstream segment 101 containing the flavor generating segment 110 and a downstream segment 102 containing at least a mouthpiece segment 120. The flavor generating segment 110 includes an extruded member 50. The extruded member 50 includes an aerosol source and a flavor source. The second tip paper 104 surrounds the extruded member 50 and is configured to connect the extruded member 50 and the downstream segment 102. The extruded component 50 is a component that is extruded by an extruder and generates an aerosol or flavor.

[0061] Preferably, the flavor generating article 100 has an upstream portion 130 that abuts against the upstream end 50a of the extruded member 50. In this case, since the end of the extruded member 50 is covered by the upstream portion 130, it is possible to prevent the extruded member 50 from falling off the flavor generating article 100. In addition, it is possible to suppress the leakage of vapor or aerosol generated by the extruded member 50 to the upstream side of the extruded member 50. As shown in Figure 2, the upstream segment 101 comprises a flavor generating segment 110 that generates aerosol by heating, and an upstream portion 130.

[0062] The upstream section 130 is located at the tip of the flavor generating article 100 and is configured to cover the end of the extruded member 50. The upstream section 130 can be made of a material that is generally usable as a filter material for the flavor generating article 100. Specifically, for example, the upstream section 130 may be paper, plastic film, cellulose acetate, or nonwoven fabric. The upstream section 130 is preferably made of paper. The length of the upstream section 130 in the longitudinal direction may be 1 mm or more, or 10 mm or less. Any additional member may be provided on the upstream side of the upstream section 130.

[0063] The downstream segment 102 preferably includes an intermediate segment 140 (corresponding to an example of a support section) and a mouthpiece segment 120 (corresponding to an example of a filter section) located downstream of the intermediate segment 140. The mouthpiece segment 120 may include a hollow segment 120a and a filter segment 120b. In a more specific example, the flavor generating article 100 has, in order from the tip side (i.e., the side opposite the mouthpiece), an upstream section 130, an extruded member 50, an intermediate segment 140, a hollow segment 120a, and a filter segment 120b. These five parts are covered by a flared section. In particular, the parts are connected to each other by a first tip paper 103 and a second tip paper 104, at least a portion of which are located in the outermost layer.

[0064] As shown in the figure, the intermediate segment 140 may be provided with ventilation V1 in its circumferential and concentric direction. Furthermore, if the ventilation V1 arranged concentrically is considered as a single group of openings, there may be one such group or two or more.

[0065] As shown in Figure 3, each portion except the intermediate segment 140 is covered with a segment flapper on at least a part of its surface. Specifically, the mouthpiece segment 120 may be covered with a first segment flapper 105 that covers multiple segments such as the filter segment 120b and the hollow segment 120a. The filter segment 120b may be covered with a second segment flapper 106. The extruded member 50 may be covered with a third segment flapper 107 to constitute the flavor generating segment 110. The upstream portion 130 may be covered with a fourth segment flapper 108. Note that these segment flappers are omitted in Figure 2. The above configuration is just an example, and the upstream segment 101 may consist only of the extruded member 50, and the flavor generating segment 110 may consist of multiple segments. Also, the downstream segment 102 may consist only of the mouthpiece segment 120, and the mouthpiece segment 120 may consist only of the hollow segment 120a or the filter segment 120b. In other words, the flavor-generating article 100 may consist only of one or more flavor-generating segments 110 and a hollow segment 120a or a filter segment 120b.

[0066] The form of the second segment flaps 106 is not particularly limited and may include one or more rows of adhesive-containing joints. The material of the second segment flaps 106 is not particularly limited and can be any known material, such as paper, or it may contain fillers such as calcium carbonate. The second segment flaps 106 may or may not be coated. The second segment flaps 106 may be made of water-resistant paper, oil-resistant paper, non-permeable paper, or highly permeable paper.

[0067] The first segment wrapper 105 may be, for example, cylindrical paper. The first segment wrapper 105 may be water-resistant paper, oil-resistant paper, non-permeable paper, or highly permeable paper. The first segment wrapper 105 may use the same paper as the second segment wrapper 106, or it may use a different paper. The form of the first segment wrapper 105 is not particularly limited and may include one or more rows of adhesive-containing seams.

[0068] The composition of the third segment trumpet 107 used in the flavor-generating segment 110 is not particularly limited and can be in a general form. Specifically, for example, the third segment trumpet 107 can be mainly composed of pulp. In addition to pulp, the third segment trumpet 107 may also contain fillers. Calcium carbonate, titanium dioxide, kaolin, etc., can be used as fillers, but calcium carbonate is preferred from the viewpoint of enhancing flavor and whiteness.

[0069] Various additives other than the base paper and filler may be added to the third segment trumpet 107. For example, a water resistance enhancer may be added to the third segment trumpet 107 to improve its water resistance. The water resistance enhancer may include a wet paper strength enhancer (WS agent) and a sizing agent. The extruded member 50 and the third segment trumpet 107 may be in direct contact, and the third segment trumpet 107 may have a stain-inhibiting portion on the contact surface with the extruded member 50. The stain-inhibiting portion may be, for example, a coating provided on the contact surface of the third segment trumpet 107. Alternatively, the third segment trumpet 107 may be aluminum-laminated paper, in which case the aluminum surface may function as a stain-inhibiting portion. By having a stain-inhibiting portion in the third segment trumpet 107, it is possible to suppress the liquid components contained in the extruded member 50 from seeping into the third segment trumpet 107. When the extruded member 50 is composed of two or more segments, the third segment wrappers 107 wound around each segment may be the same or different.

[0070] It is preferable that the extruded member 50 and the third segment trumpet 107 come into contact with each other without an adhesive. In this case, the increase in heat capacity due to the presence of an adhesive can be prevented, and the rate at which the temperature of the extruded member 50 rises can be increased when the outer circumference of the extruded member 50 is heated by the heating unit 40. As a result, the amount of aerosol generated from the extruded member 50 from the start of heating until the first suction can be increased, and thus the amount of aerosol transferred during the first suction can be increased. It is preferable that the third segment trumpet 107 is wound so as to be in close contact with the outer surface of the extruded member 50. This prevents the extruded member 50 from falling off the trumpet due to friction between the third segment trumpet 107 and the extruded member 50, and allows the third segment trumpet 107 and the extruded member 50 to be handled as substantially one unit.

[0071] The material of the fourth segment finial 108 is not particularly limited, and known materials can be used. The fourth segment finial 108 may contain fillers such as calcium carbonate.

[0072] Next, with reference to Figure 3, the connection configuration of each element constituting the flavor generating article 100 will be described. In the flavor generating article 100, the five components are connected using a first tip paper 103 and a second tip paper 104. Specifically, the second tip paper 104 connects the upstream portion 130, the extruded member 50, and the intermediate segment 140, forming a connecting body. Here, the second tip paper 104 is wound so as to cover the upstream segment 101 and a part of the downstream segment 102 (intermediate segment 140). In other words, the second tip paper 104 does not cover the intermediate segment 140 all the way to its downstream end, leaving the intermediate segment 140 exposed at its downstream end. Furthermore, the first tip paper 103 connects the connecting body and the mouthpiece segment 120. Here, the first tip paper 103 covers the entire mouthpiece segment 120 and a part of the connecting body, leaving the connecting body exposed at its upstream end. In this case, it is preferable that the ventilation V1 is provided so as to penetrate the first chip paper 103 and the intermediate segment 140 or hollow segment 120a. The above configuration is an example, and the second chip paper 104 may cover up to the downstream end of the intermediate segment 140. Alternatively, the second chip paper 104 may connect only the segments included in the upstream segment 101 to form a connecting body, and the first chip paper 103 may connect this connecting body to the other segments. Furthermore, it is also possible to omit the second chip paper 104 and connect all segments with only the first chip paper 103. In this case, the first chip paper 103 is configured to surround the extruded member 50 and connect the extruded member 50 to the downstream segment 102.

[0073] The extruded member 50 is positioned adjacent to the downstream of the upstream section 130. In this embodiment, it is preferable that the extruded member 50 is a single member. In this case, since it is not necessary to form the extruded member 50 from multiple members, the manufacturing process of the flavor generating article 100 can be simplified.

[0074] Preferably, the extruded member 50 contains, for example, 50% to 90% by weight of a flavor source, 10% to 50% by weight of an aerosol source, and 20% by weight or less of a binder, per dry weight. In this case, sufficient flavor and aerosol source can be generated from the flavor generating article 100, and the material of the extruded member 50 can be made to a viscosity that allows it to be extruded by an extruder. The extruded member 50 does not necessarily have to contain substantially no binder. The extruded member 50 may also contain 25% by weight or less of water. The amount of water contained in the extruded member 50 may be 15% by weight or less, or 10% by weight or less.

[0075] The flavor source may include at least one of tobacco raw materials and non-tobacco raw materials. In this case, since the flavor source can be made from other plant materials as well as tobacco, a variety of flavors can be provided. Tobacco raw materials are raw materials derived from tobacco, and specifically include dried tobacco leaves that have been chopped or crushed tobacco leaves. Crushed tobacco leaves are particles obtained by crushing tobacco leaves. As non-tobacco raw materials, for example, plants used as herbs or spices can be used. Specific examples of plants used as herbs or spices include dill seeds, rosemary, star anise, cloves, oregano, ginger, and chamomile. The extruded molded member 50 may contain granular, chopped, or powdered flavor sources.

[0076] An aerosol source is a material that vaporizes upon heating and generates an aerosol upon cooling, or a material that generates an aerosol upon atomization. Known materials can be used as aerosol sources, including, for example, glycerin, propylene glycol, triacetin, 1,3-butanediol, and mixtures thereof.

[0077] Examples of binders include dextrin, gelatin, gum arabic, polyvinyl alcohol, guar gum, xanthan gum, CMC (carboxymethylcellulose), CMC-Na (sodium salt of carboxymethylcellulose), and HPC (hydroxypropylcellulose).

[0078] Furthermore, the extruded member 50 may also contain a fragrance. A fragrance is a substance that provides aroma or flavor. The fragrance may be a natural fragrance or a synthetic fragrance. One type of fragrance may be used, or a mixture of multiple types of fragrances may be used. The type of fragrance is not particularly limited, but menthol is preferred.

[0079] The fragrance may be included in any segment of the flavor-generating article 100. For example, the fragrance may be added to the upstream section 130, the intermediate segment 140, or the mouthpiece segment 120. In particular, when the fragrance is included in the mouthpiece segment 120, the fragrance may be included in the filter material or a destructible capsule, etc.

[0080] Next, the mouthpiece segment 120 will be described. The mouthpiece segment 120 is located at the mouthpiece end of the flavor-generating article 100. The mouthpiece segment 120 comprises at least one segment from among the hollow segment 120a and the filter segment 120b. The mouthpiece segment 120 may also comprise both the hollow segment 120a and the filter segment 120b. The hollow segment 120a or the filter segment 120b may be a single segment or multiple segments.

[0081] In one embodiment, the filter segment 120b is located at the mouthpiece end of the flavor generating article 100. The second segment trumpet 106 is wound around the filter segment 120b. The filter material used in the filter segment 120b is not particularly limited as long as it has the function of a general filter. For example, a cylindrical cellulose acetate tow can be used as the filter segment 120b. Alternatively, a paper filter filled with sheet-shaped pulp paper may be used instead of the acetate filter. The filter segment 120b may contain a plasticizer such as triacetin. By adding a plasticizer to the cellulose acetate tow, the filter segment 120b can be given appropriate hardness and elasticity. Activated carbon may be added to at least a part of the filter segment 120b. Examples of activated carbon that can be used in this embodiment include those made from wood, bamboo, coconut shells, walnut shells, coal, etc.

[0082] The hollow segment 120a may have one or more hollow sections. Furthermore, the hollow segment 120a may be wound using a first segment wrapper 105 from the viewpoint of improving strength and structural rigidity. The hollow segment 120a may also be a paper tube. The hollow segment 120a may be formed from either a filled section made of cellulose acetate or the like having one or more hollow sections, or from a paper tube without a filled section, or from a selective combination of these. If the hollow segment 120a consists of two or more segments, the two or more segments may be wound together using a segment wrapper (not shown).

[0083] The intermediate segment 140 is sandwiched adjacent to the flavor generating segment 110 and the mouthpiece segment 120 (or the hollow segment 120a, or the filter segment 120b if the hollow segment 120a is not available). The intermediate segment 140 is usually a cylindrical member with a hollow (empty) cavity in its cross-section, such as a cylinder. The intermediate segment 140 may be a cylindrical paper tube. Alternatively, the intermediate segment 140 may be a cylindrical member made of cellulose acetate or the like.

[0084] The intermediate segment 140 is preferably provided with an internal structure having a large surface area. Therefore, in a preferred embodiment, the intermediate segment 140 may have a sheet of thin material inside that is wrinkled to form a channel, and then pleated, gathered, and folded.

[0085] The intermediate segment 140 preferably contacts the downstream end 50b of the extruded member 50. In this case, the downstream segment 102, which includes the intermediate segment 140, can prevent the extruded member 50 from moving downstream.

[0086] In the flavor generating article 100, the flavor generating segment 110 is positioned between the upstream section 130 and the intermediate segment 140, and the second chip paper 104 connects the upstream section 130, the flavor generating segment 110, and the intermediate segment 140. In this case, it is preferable that the flavor generating segment 110 and the second chip paper 104 are in contact with each other without an adhesive. This prevents an increase in heat capacity due to the presence of an adhesive, and thus increases the rate at which the temperature of the extruded member 50 rises when the outer circumference of the extruded member 50 is heated by the heating section 40. Furthermore, it is preferable that the second chip paper 104 is wound so as to be in close contact with the outer surface of the flavor generating segment 110. This makes it difficult for gaps to form when the outer circumference of the extruded member 50 is heated by the heating section 40, and thus allows heat from the heating section 40 to be efficiently conducted to the extruded member 50. Furthermore, it is preferable that the upstream portion 130 (or the fourth segment trumpet 108) and the second tip paper 104 are joined to each other via an adhesive. Also, it is preferable that the intermediate segment 140 and the second tip paper 104 are joined to each other via an adhesive. In this case, the flavor generating segment 110 can be held without interposing an adhesive between the flavor generating segment 110 and the second tip paper 104.

[0087] As described above, conventional flavor-generating articles sometimes required precise work when rolling the tobacco filler with rolling paper. Therefore, as shown in Figures 2 and 3, the flavor-generating article 100 of this embodiment has an extruded member 50 instead of tobacco filler. Figure 4 is a perspective view showing an example of the extruded member 50. The extruded member 50 constituting the flavor-generating segment 110 has an air passage 51 inside it that extends from the upstream end 50a to the downstream end 50b of the extruded member 50. In other words, the extruded member 50 can also be said to have a through hole 51 that extends from the upstream end 50a to the downstream end 50b. This makes it possible to extrude an extruded member 50 having an outer shape close to the outer shape of the final product, and by using this to manufacture, for example, a rod-shaped flavor-generating article 100, the manufacturing process can be simplified. Furthermore, since the shape of the extruded member 50 and the air passage 51 in the final product can be adjusted in advance, it is possible to easily adjust the airflow resistance, etc. Furthermore, if the drying process for the extruded member 50, which will be described later, is omitted, a flavoring agent such as menthol can be added during the mixing of the raw materials for the extruded member 50. This simplifies the manufacturing process of the flavor-generating article 100 by omitting the flavoring process after molding the extruded member 50.

[0088] As shown in Figure 4, the extruded member 50 preferably has a cylindrical portion 52 and a partitioned portion 54. The cylindrical portion 52 has an internal space 52a that extends in a first direction d1 (see Figure 2) where the flavor generating segment 110 and the downstream segment 102 shown in Figures 2 and 3 are aligned. The partitioned portion 54 is configured to partition the internal space 52a into at least two air passages 51 when viewed from the first direction d1. In this case, the cylindrical portion 52 and the partitioned portion 54 can be formed from an aerosol source or a flavor source, so that the extruded member 50 can hold a sufficient aerosol source and a flavor source while ensuring air passages 51.

[0089] As shown in Figure 4, the partitioned portion 54 may be arranged coaxially with the cylindrical portion 52 when viewed from the first direction d1. Specifically, the partitioned portion 54 may include a cylindrical first wall portion 54a, and this first wall portion 54a may be arranged coaxially with the cylindrical portion 52. In this case, when the outer circumference of the extruded member 50 is heated, the extruded member 50 is heated more evenly, and flavor or aerosol can be generated stably. In addition, the balance of the strength of the extruded member 50 is improved, and stress concentration in the extruded member 50 can be suppressed.

[0090] Furthermore, the partitioned portions 54 may be arranged radially from approximately the center of the cylindrical portion 52 when viewed from the first direction d1. Specifically, the partitioned portions 54 may include a second wall portion 54b that extends radially from approximately the center of the cylindrical portion 52. In this case as well, when the outer circumference of the extruded member 50 is heated, the extruded member 50 is heated more evenly, and flavor or aerosol can be generated stably. In addition, the balance of strength of the extruded member 50 is improved, and stress concentration in the extruded member 50 can be suppressed.

[0091] Figure 5 is a front view showing another example of the extruded member 50. The extruded member 50 shown in Figure 5 also has a cylindrical portion 52 and partitioned portions 54, but the shape of the partitioned portions 54 is different from that of the extruded member 50 shown in Figure 4. That is, as shown in Figure 5, the partitioned portions 54 may be arranged in a grid pattern when viewed from a first direction d1. More specifically, the partitioned portions 54 may include third wall portions 54c arranged in a grid pattern when viewed from a first direction d1. In this case as well, when the outer circumference of the extruded member 50 is heated, the extruded member 50 is heated more evenly, and flavor or aerosol can be generated stably. In addition, the balance of strength of the extruded member 50 is improved, and stress concentration in the extruded member 50 can be suppressed.

[0092] In the examples shown in Figures 4 and 5, the thickness of the cylindrical portion 52 may be greater than the thickness of the partitioned portion 54. Specifically, the thickness of the walls constituting the cylindrical portion 52 may be greater than the thickness of the walls constituting the partitioned portion 54 (first wall portion 54a, second wall portion 54b, or third wall portion 54c, etc.). In this case, the strength of the extruded member 50 can be improved, thereby suppressing shape changes during manufacturing of the extruded member 50 and improving its quality.

[0093] On the other hand, in the examples shown in Figures 4 and 5, the thickness of the cylindrical portion 52 may be less than the thickness of the partitioned portion 54. More specifically, the thickness of the walls constituting the cylindrical portion 52 may be less than the thickness of the walls constituting the partitioned portion 54 (first wall portion 54a, second wall portion 54b, or third wall portion 54c, etc.). In this case, the heat capacity of the cylindrical portion 52 becomes relatively small, so the rate at which the temperature of the cylindrical portion 52 rises can be increased when the outer circumference of the extruded member 50 is heated by the heating unit 40. As a result, the amount of aerosol generated from the extruded member 50 from the start of heating until the first suction can be increased, and thus the amount of aerosol transferred during the first suction can be increased.

[0094] The partition 54 is not limited to the examples shown in Figures 4 and 5, and can have any shape. For example, the partition 54 may have only the second wall portion 54b and not the first wall portion 54a. Alternatively, the partition 54 may be constructed by appropriately combining the first wall portion 54a, the second wall portion 54b, and the third wall portion 54c.

[0095] Figure 6 is a side view showing another example of the extruded member 50. The extruded member 50 shown in Figure 6 has a recess 55 formed on its outer surface that extends from the upstream end 50a to the downstream end 50b, instead of an air passage 51 provided inside it. As a result, when the extruded member 50 is incorporated into the flavor generating segment 110, an air passage can be formed between the extruded member 50 and the second chip paper 104 (or the third segment trumpet 107).

[0096] As shown in Figure 6, the extruded member 50 may be formed in a spiral shape overall. In other words, the extruded member 50 may have a spiral plate-like portion 56. In other words, the extruded member 50 may have a spiral recess 55 or groove on its outer surface that extends from the upstream end to the downstream end. In this case, a spiral airflow channel may be formed between the spiral recess 55 and the second tip paper 104 (or the third segment trumpet 107), so the amount of air flowing in can be adjusted by adjusting the thickness of the spiral plate-like portion 56 or the width of the spiral recess 55 or groove.

[0097] The extruded member 50 shown in Figures 4 and 5 may further have a recess on the outer surface of the cylindrical portion 52 that extends from the upstream end 50a to the downstream end 50b. In this case, in addition to the air passage 51, a spiral air passage may be formed between the recess and the second chip paper 104 (or third segment trumpet 107).

[0098] In the examples shown in Figures 4 to 6, it is preferable that the outer edge of the extruded member 50 as viewed from the first direction d1 is substantially the same as the outer edge of the flavor-generating article 100 as viewed from the first direction d1. Specifically, for example, it is preferable that the outer edge of the extruded member 50 as viewed from the first direction d1 is substantially the same as the outer edge of the downstream segment 102 or the upstream section 130. In this case, since the outer edges of the extruded member 50 and the flavor-generating article 100 as viewed from the first direction d1 are substantially the same, the process of manufacturing the rod-shaped flavor-generating article 100 by connecting the extruded member 50 to the downstream segment 102 without further molding of the extruded member 50 can be simplified.

[0099] Next, the housing section 30 of the flavor inhaler 200 shown in Figure 1 will be described. Figure 7 shows a perspective view of the housing section 30. Figure 8 shows a cross-sectional view of the housing section 30 in the direction of arrow 8-8 shown in Figure 7. As shown in Figures 4 and 5, the housing section 30 may be a bottomed cylindrical member including an opening 32 into which the flavor generating article 100 is inserted and a holding section 60 for holding the flavor generating article 100. The housing section 30 may also be a cylindrical body without a bottom. The housing section 30 is preferably made of a metal with high thermal conductivity, and can be made of stainless steel, for example. This allows for effective heating of the flavor generating article 100 from the housing section 30.

[0100] As shown in Figures 7 and 8, the holding portion 60 includes a pressing portion 62 that presses a part of the flavor-generating article 100, and a non-pressing portion 66. The non-pressing portion 66 is arranged adjacent to the pressing portion 62 in the circumferential direction. The pressing portion 62 has an inner surface 62a and an outer surface 62b. The non-pressing portion 66 has an inner surface 66a and an outer surface 66b. The heating portion 40 shown in Figure 1 is preferably arranged on the inner surface 62a or the outer surface 62b of the pressing portion 62.

[0101] It is preferable that the opening 32 of the storage section 30 can receive the flavor-generating article 100 without pressing it. The shape of the opening 32 of the storage section 30 on a surface perpendicular to the longitudinal direction of the storage section 30, in other words, on a surface perpendicular to the direction in which the flavor-generating article 100 is inserted into the storage section 30, may be polygonal or elliptical, but it is preferable that it be circular.

[0102] As shown in Figures 7 and 8, the outer surface 62b of the pressing portion 62 is flat. Because the outer surface 62b of the pressing portion 62 is flat, the heating portion 40 can be accurately positioned on the inner surface 62a or outer surface 62b of the pressing portion 62, and the heating portion 40 can be easily and seamlessly placed on the outer surface 62b of the pressing portion 62. As shown in Figure 8, the inner surface 62a of the pressing portion 62 is flat. Also, as shown in Figure 8, the thickness of the pressing portion 62 is uniform.

[0103] As shown in Figures 7 and 8, in this embodiment, the housing section 30 has two pressing sections 62 in the circumferential direction of the housing section 30. As shown in Figure 8, the two pressing sections 62 face each other. Preferably, at least a portion of the distance between the inner surfaces 62a of the two pressing sections 62 is smaller than the width of the extruded member 50, which is the portion of the flavor-generating article 100 inserted into the housing section 30 that is positioned between the pressing sections 62.

[0104] As shown in Figures 7 and 8, it is preferable that the housing portion 30 has a first guide portion 38 with a tapered surface 38a that connects the inner surface of the housing portion 30 forming the opening 32 with the inner surface 62a of the pressing portion 62.

[0105] As described above, the housing section 30 of the flavor inhaler 200 may have a pressing section 62 that presses against the extruded member 50 of the flavor generating article 100, which is positioned at a desired location in the housing section 30. In this case, the housing section 30 comes into close contact with the extruded member 50 as the pressing section 62 presses against it, so that heat can be efficiently transferred from the heating section 40 to the extruded member 50 via the housing section 30.

[0106] Next, a method for manufacturing the extruded member 50 will be described. Figure 9 is a schematic diagram showing an example of the manufacturing process for the extruded member 50. The extruded member 50 is generally manufactured by a method comprising the following steps: A first step of preparing a mixture containing an aerosol source and a flavor source. A second step of extruding the mixture to obtain a rod-shaped extruded product. A third step of stretching the extruded product in a first direction. A fourth step of cutting the stretched extruded product in a direction intersecting the first direction. By the above method, the diameter of the extruded product can be adjusted by stretching it, and it can be cut to an appropriate length, so that an extruded member 50 with an appropriate diameter and length can be easily manufactured. Each step will be described below with reference to the drawings.

[0107] In the first step, the aerosol source and flavor source are mixed. Specifically, for example, the aerosol source and flavor source prepared in the raw material tank 80 are transported to the mixer 81, where they are mixed. It is also preferable to add a binder to the raw material tank 80 to adjust the viscosity of the mixture. Water may be added to the mixture in the first step. The mixture mixed in the mixer 81 is further mixed (kneaded) in the extruder 82. If the extruder 82 has a high mixing capacity, mixing in the mixer 81 may be omitted. In this case, the raw materials can be transported directly from the raw material tank 80 to the extruder 82.

[0108] In the second step, the mixture is extruded through the die 83 by the extruder 82 to obtain a rod-shaped extruded product. By changing the shape and pattern of the die 83, extruded products with various cross-sectional shapes, as shown in Figures 4 to 6, can be obtained. At this time, the diameter of the extruded product is extruded so that it is slightly larger than the diameter of the extruded member 50.

[0109] In the third step, the stretching device 84 stretches the rod-shaped extruded material in the first direction. This reduces the diameter of the rod-shaped extruded material, allowing for the formation of an extruded member 50 with a desired diameter. Furthermore, the third step also allows for the formation of extruded members 50 with relatively small diameters that are difficult to extrude from the extruder 82. Specifically, for example, it is preferable that in the third step, the stretching device 84 stretches the rod-shaped extruded material in the first direction so that its diameter becomes 60% to 99% of the diameter of the extruded material when it is extruded from the die 83.

[0110] The stretching device 84 includes, for example, a pair of upstream rollers 84a and a pair of downstream rollers 84b. The extruded product can be stretched by setting the rotation speed of the pair of rollers 84b to be higher than the rotation speed of the pair of rollers 84a. The rotation speed of the downstream pair of rollers 84b can be controlled by a control unit 85. The control unit 85 has a measuring instrument 85a that measures the size of the extruded product, such as the diameter, after it has been stretched by the stretching device 84. Based on the measurement results of the measuring instrument 85a, the control unit 85 can adjust the size of the extruded product, such as the diameter, by feedback controlling the rotation speed of the pair of rollers 84b.

[0111] After the second step, a first drying step may be performed to dry the extruded product so that it has a predetermined moisture content. This first drying step may be performed between the second and third steps, or after the third step. It is also preferable that it be performed before the fourth step. If the moisture content of the extruded product is too high, there is a risk that the extruded product will collapse in the fourth step. On the other hand, if the moisture content of the extruded product is too low, there is a risk that the extruded product will crack in the fourth step. Therefore, by performing the first drying step, deformation and breakage of the extruded product in the fourth step can be suppressed.

[0112] In the example shown in Figure 9, the extruded product that has undergone the third step is dried in a first dryer 86 located downstream of the stretching device 84 until it reaches a predetermined moisture content. For example, the moisture content of the extruded product before the first drying step may be 25% to 30%, and the moisture content of the extruded product after the first drying step may be 10% to 20%.

[0113] In the fourth step, the extruded product is cut to a predetermined length by a cutting machine 87 equipped with a cutter or the like. The extruded product is cut in a direction intersecting the first stretched direction. This forms an extruded product having a predetermined length in the first direction. Preferably, the extruded product is cut in a direction perpendicular to the first direction.

[0114] If the cut extruded product is not in the desired dry state after the fourth step, a second drying step may be performed. In the example shown in Figure 9, the extruded product that has gone through the fourth step is dried in the second dryer 88 until it reaches the moisture content of the finished product. For example, the moisture content of the extruded product after the second drying step may be 8% or more and 12% or less. If the extruded product is in the desired dry state after the fourth step, the second drying step may be omitted.

[0115] As described later, the extruded product may be wrapped in a trumpet (third segment trumpet 107) after the third step. However, if the first or second drying step is performed, it is preferable to wrap the extruded product in the trumpet after these drying steps. This prevents the extruded product wrapped in the trumpet from deforming due to drying, which can lead to problems such as gaps forming between the trumpet and the extruded product.

[0116] Figure 10 is a schematic diagram showing another example of the manufacturing process for the extruded member 50. The manufacturing process for the extruded member 50 shown in Figure 10 differs from the manufacturing process shown in Figure 9 mainly in that the drying process is omitted. Specifically, in the example shown in Figure 10, the drying process after the second process (the first drying process and the second drying process) is omitted. In this case, the manufacturing process for the flavor-generating article 100 can be simplified by omitting the drying process after the second process.

[0117] In the example shown in Figure 10, a fragrance may be added to the mixture in the first step. In this case, since a fragrance such as menthol can be added when mixing the raw materials for the extruded member 50, the fragrance addition step after molding the extruded member 50 can be omitted, simplifying the manufacturing process of the flavor-generating article 100. Also, in the manufacturing process shown in Figure 10, the drying step is omitted, so even if a fragrance such as menthol is mixed in the first step, the fragrance will not evaporate in the drying step. Specifically, for example, the fragrance prepared in the fragrance tank 89 is transported to the mixer 81, and the fragrance is mixed with the aerosol source and flavor source in the mixer 81.

[0118] Furthermore, in the example shown in Figure 10, 10% or less of water may be added to the mixture in the first step. By limiting the amount of water added to the mixture to 10% or less, the amount of moisture contained in the extruded member 50 can be suppressed, and the drying steps after the second step (first drying step and second drying step) can be omitted.

[0119] After the third step, a winding step may be performed in which the extruded product is wound with a trumpet (third-segment trumpet 107). Specifically, the trumpet is supplied from the roll 90 to the extruded product that has gone through the third step, and the outer surface of the extruded product is covered with the trumpet. In the illustrated example, the extruded product is wound with the trumpet before the fourth step, but it is not limited to this, and the extruded product may also be wound with the trumpet in the process of assembling the flavor generating article 100 after the fourth step.

[0120] Although 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, specification, and drawings. Furthermore, any shape or material not directly described in the specification and drawings is within the scope of the technical idea of ​​the present invention as long as it achieves the function and effect of the present invention. For example, in the above embodiments, the flavor inhaler 200 employs a configuration that flows air in a so-called counter-flow manner, but it is not limited to this, and a configuration that flows air in a so-called bottom-flow manner may also be adopted. The heating method of the flavor inhaler 200 employed in the present invention is not limited to resistance heating, but may also be induction heating, microwave heating, or the like.

[0121] Some embodiments disclosed herein are described below. (1) A flavor generating article having a flavor generating segment and a downstream segment provided downstream of the flavor generating segment, wherein the flavor generating segment includes an extruded member containing an aerosol source and a flavor source, a chip paper surrounding the extruded member and connecting the extruded member and the downstream segment, and an air passage formed inside the extruded member and at least one between the extruded member and the chip paper, extending from the upstream end to the downstream end of the extruded member. (2) A flavor generating article according to (1), wherein the extruded member has a cylindrical portion having an internal space extending in a first direction in which the flavor generating segment and the downstream segment are aligned, and a partition portion that divides the internal space into at least two air passages when viewed from the first direction. (3) A flavor generating article according to (1) or (2), wherein the extruded member is a single member. (4) A flavor generating article according to any one of (1) to (3), wherein the extruded member comprises, on a dry weight basis, 50% to 90% by weight of the flavor source, 10% to 50% by weight of the aerosol source, and 20% by weight or less of the binder. (5) A flavor generating article according to any one of (1) to (4), wherein the flavor source comprises at least one of tobacco raw materials and non-tobacco raw materials. (6) A flavor generating article according to any one of (1) to (5), wherein the outer edge of the extruded member, as viewed from a first direction in which the flavor generating segment and the downstream segment are aligned, is substantially the same as the outer edge of the flavor generating article as viewed from the first direction. (7) A flavor generating article according to any one of (1) to (6), wherein the downstream segment includes a support portion that abuts the downstream end of the extruded member and a filter portion disposed downstream of the support portion. (8) A flavor generating article according to any one of (1) to (7), wherein the upstream portion abuts the upstream end of the extruded member.(9) A flavor suction system comprising a flavor generating article described in any of (1) to (8), and a flavor suction device having a housing for housing the flavor generating article, wherein the flavor suction system comprises a heating unit for heating the outer circumference of the extruded member. (10) An extruded member comprising an aerosol source and a flavor source, comprising at least one of a recess formed on the outer surface and extending from an upstream end to a downstream end, and a through hole formed inside and extending from an upstream end to a downstream end. (11) A method for manufacturing an extruded member, comprising: a first step of preparing a mixture comprising an aerosol source and a flavor source; a second step of extruding the mixture to obtain a rod-shaped extruded product; a third step of stretching the extruded product in a first direction; and a fourth step of cutting the stretched extruded product in a direction intersecting the first direction. (12) A method for manufacturing an extruded member as described in (11), wherein the first step includes adding a fragrance to the mixture. (13) A method for manufacturing an extruded member as described in (11) or (12), wherein the first step includes adding 10% or less of water to the mixture. (14) A method for manufacturing an extruded member as described in any of (11) to (13), wherein the drying step after the second step is omitted. (15) A method for manufacturing an extruded member as described in (11), wherein the drying step after the second step includes drying the extruded product so that the extruded product has a predetermined moisture content.

[0122] 30: Housing section 40: Heating section 50: Extruded member 50a: Upstream end 50b: Downstream end 51: Air passage, through hole 52: Cylindrical section 52a: Internal space 54: Compartment section 55: Recess 100: Flavor generating article 102: Downstream segment 104: Second tip paper 107: Third segment trumpet 110: Flavor generating segment 120: Mouthpiece segment 130: Upstream section 140: Intermediate segment 200: Flavor aspirator 1000: Flavor suction system d1: First direction

Claims

1. A flavor generating article comprising: a flavor generating segment; a downstream segment provided downstream of the flavor generating segment; and a tip paper connecting the flavor generating segment and the downstream segment, wherein the flavor generating segment has an extruded member containing an aerosol source and a flavor source; the tip paper is configured to surround the extruded member; and the flavor generating segment includes an air channel formed inside the extruded member and at least one between the extruded member and the tip paper, extending from the upstream end to the downstream end of the extruded member.

2. A flavor generating article according to claim 1, wherein the extruded member comprises a cylindrical portion having an internal space extending in a first direction in which the flavor generating segment and the downstream segment are aligned, and a partition portion that divides the internal space into at least two air passages when viewed from the first direction.

3. A flavor-generating article according to claim 1 or 2, wherein the extruded member is a single member.

4. A flavor-generating article according to any one of claims 1 to 3, wherein the extruded member comprises, on a dry weight basis, 50% by weight or more and 90% by weight or less of the flavor source, 10% by weight or more and 50% by weight or less of the aerosol source, and 20% by weight or less of the binder.

5. A flavor-generating article according to any one of claims 1 to 4, wherein the flavor source comprises at least one of tobacco raw materials and non-tobacco raw materials.

6. A flavor generating article according to any one of claims 1 to 5, wherein the outer edge of the extruded member, as viewed from a first direction in which the flavor generating segment and the downstream segment are aligned, is substantially the same as the outer edge of the flavor generating article as viewed from the first direction.

7. A flavor-generating article according to any one of claims 1 to 6, wherein the downstream segment includes a support portion that abuts the downstream end of the extruded member and a filter portion disposed downstream of the support portion.

8. A flavor generating article according to any one of claims 1 to 7, wherein the flavor generating article has an upstream portion that abuts the upstream end of the extruded member.

9. A flavor suction system comprising a flavor generating article as described in any one of claims 1 to 8, and a flavor suction device having a housing section for housing the flavor generating article, wherein the system further comprises a heating section for heating the outer circumference of the extruded member.

10. An extruded member comprising an aerosol source and a flavor source, having at least one of a recess formed on its outer surface and extending from an upstream end to a downstream end, and a through hole formed inside and extending from an upstream end to a downstream end.

11. A method for manufacturing an extruded member, comprising: a first step of preparing a mixture containing an aerosol source and a flavor source; a second step of extruding the mixture to obtain a rod-shaped extruded product; a third step of stretching the extruded product in a first direction; and a fourth step of cutting the stretched extruded product in a direction intersecting the first direction.

12. A method for manufacturing an extruded member according to claim 11, wherein the first step includes adding a fragrance to the mixture.

13. A method for manufacturing an extruded member according to claim 11 or 12, wherein the first step includes adding 10% or less of water to the mixture.

14. A method for manufacturing an extruded member according to any one of claims 11 to 13, wherein the drying step after the second step is omitted.

15. A method for manufacturing an extruded member according to claim 11, comprising a drying step after the second step of drying the extruded product so that the extruded product has a predetermined moisture content.

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