Heat-not-burn flavor-generating article comprising heat-reducing agent

Abstract

A heat-not-burn flavor-generating article comprising a flavor-generating segment that includes a flavor source, and a downstream segment that includes a mouthpiece end, wherein a portion of the heat-not-burn flavor-generating article between a region to be heated and a region to be covered by the mouth of a user is defined as an intermediate portion, the intermediate portion includes a heat-reducing agent that includes at least one sugar alcohol, and the heat-reducing agent satisfies the following relationships:　(1) 260≤A≤400; (2) A≥2×B; and (3) 60≤B≤150 (in said relationships, A is the heat of fusion (J / g), and B is the melting point (°C)).

Description

Non-combustion heating type flavor-generating article comprising a heat reducing agent

[0001] The present invention relates to a non-combustion heating type flavor-generating article comprising a heat reducing agent.

[0002] Conventional cigarettes involve combustion, and the temperature of the combustion section reaches approximately 700 to 950°C, resulting in a low moisture content in mainstream smoke. On the other hand, non-combustion heating type tobacco that does not involve combustion has a heating temperature of 400°C or lower, and the moisture content in the aerosol corresponds to approximately 3 times that of conventional cigarettes (Non-Patent Document 1).

[0003] Non-combustion heating type tobacco is gradually heated to a higher temperature during preheating. For example, in an experiment using a tobacco sheet with a moisture content of 11% by weight as a flavor source, the amount of water released increases as the temperature rises, and when the heating temperature reaches 100°C, most of the free water and bound water in the tobacco sheet are released (Non-Patent Document 2).

[0004] A high-moisture aerosol can raise the temperature of the mouthpiece section. For this reason, non-combustion heating type tobacco is usually provided with a cooling segment for lowering the temperature of the aerosol. Furthermore, various proposals have been made to enhance this cooling effect. For example, Patent Document 1 proposes using polylactic acid for the aerosol cooling element to enhance the cooling effect. Further, Patent Document 2 proposes using sucrose in the cooling section to enhance the cooling effect.

[0005] JP-T-2015-508676 JP-A-2023-2598

[0006] Bekki, K., Inaba, Y., Uchiyama, S., & Kunugita, N., Comparison of Chemicals in Mainstream Smoke in Heat-not-burn Tobacco and Combustion Cigarettes (2017)Mark Forster et al., An experimental method to study emissions from heated tobacco between 100-200°C (2015)

[0007] Incidentally, non-combustion heated tobacco products and other non-combustion heated flavor generating articles can absorb moisture during storage. In particular, in humid regions, if a flavor source including a tobacco sheet is placed in an open-air system, the tobacco sheet may absorb moisture, potentially increasing the amount of moisture in the aerosol during smoking. As a result, a large amount of water volatilizes when using non-combustion heated tobacco products, increasing the amount of moisture in the aerosol. As mentioned above, non-combustion heated tobacco products are equipped with a cooling segment, but if the amount of moisture in the aerosol becomes excessively high, the cooling effect may not be fully realized. In this case, a phenomenon known as a "hot puff," in which the user feels heat, may occur. Hot puffs are particularly likely to occur during the first puff due to the high amount of moisture in the aerosol. In view of these circumstances, the present invention aims to provide a non-combustion heated flavor generating article that can reduce hot puffs.

[0008] The inventors solved the aforementioned problem by placing a heat-reducing agent containing a sugar alcohol in a specific location. In other words, the aforementioned problem is solved as follows.

[0009] Embodiment 1 A non-combustion heating type flavor generating article comprising a flavor generating segment containing a flavor source and a downstream segment containing a mouthpiece end, wherein the area between the heated region and the region covered by the user's mouth in the non-combustion heating type flavor generating article is defined as an intermediate portion, the intermediate portion comprises a heat reducing agent containing one or more sugar alcohols, the heat reducing agent satisfying the following relationships: 260 ≤ A ≤ 400 (1) A ≥ 2 × B (2) 60 ≤ B ≤ 150 (3) (wherein A is the heat of fusion (J / g) and B is the melting point (°C).) Non-combustion heating type flavor generating article. Embodiment 2 The non-combustion heating type flavor generating article according to Embodiment 1, wherein the sugar alcohol is erythritol; lactitol; or a mixture containing at least two selected from erythritol, xylitol, and lactitol. Embodiment 3 The non-combustion heating type flavor generating article according to Embodiment 1 or 2, wherein the content of the heat reducing agent is 5 to 250% by weight relative to the flavor source. Embodiment 4 The non-combustion heating type flavor generating article according to any one of Embodiments 1 to 3, wherein the intermediate portion includes a ventilation zone, and the heat reducing agent is disposed downstream of the ventilation zone. Embodiment 5 The non-combustion heating type flavor generating article according to any one of Embodiments 1 to 4, wherein the intermediate portion includes a first hollow segment and a second hollow segment located downstream of the first hollow segment, the first hollow segment comprises a first material defining a space penetrating in the longitudinal direction, the second hollow segment comprises a second material defining a space penetrating in the longitudinal direction, and the heat reducing agent is disposed in or downstream of the second hollow segment. Embodiment 6 The non-combustion heating type flavor generating article according to Embodiment 5, wherein the heat reducing agent is supported on the second material of the second hollow segment, or disposed in the space of the second hollow segment. Embodiment 7 The non-combustion heating type flavor generating article according to Embodiment 6, wherein the heat reducing agent is impregnated into the second material or coated onto the second material. Embodiment 8 The non-combustion heating type flavor generating article according to any one of Embodiments 5 to 7, wherein the second material includes paper or a filter material.Embodiment 9 A non-combustion heating type flavor generating article according to Embodiment 6, further comprising a filter segment downstream of the second hollow segment, wherein the filter segment is arranged to form a cavity between the downstream end of the second hollow segment and the upstream end of the filter segment, and the heat reducing agent is disposed within the cavity. Embodiment 10 A non-combustion heating type flavor generating article according to any one of Embodiments 5 to 9, wherein when the inner diameter of the first hollow segment is D1 and the inner diameter of the second hollow segment is D2, the relationship D2 / D1 ≥ 0.3 is satisfied. Embodiment 11 A non-combustion heating type flavor generating system comprising a non-combustion heating type flavor generating article according to any one of Embodiments 1 to 10, and a heating device having a receiving section for inserting and heating the non-combustion heating type flavor generating article, wherein the receiving section has a depth that exposes the intermediate portion of the non-combustion heating type flavor generating article. Aspect 12 A method for manufacturing a non-combustion heating type flavor generating article according to any one of Aspects 1 to 10, comprising: step A, wherein the heat reducing agent comprises two or more sugar alcohols, and the two or more sugar alcohols are dissolved or dispersed in a liquid medium to obtain a liquid, or the two or more sugar alcohols are melted to obtain a liquid; and step B, wherein the liquid is impregnated, applied, or sprayed onto a material constituting the intermediate part to prepare an intermediate part containing a heat reducing agent. Aspect 13 A method for manufacturing a non-combustion heating type flavor generating article according to any one of Aspects 1 to 10, comprising: step C, which is to prepare a solid heat reducing agent; and step D, which is to arrange the solid heat reducing agent on a material constituting the intermediate part to prepare an intermediate part containing a heat reducing agent. Aspect 14 The method according to Aspect 13, wherein the material constituting the intermediate part in step D comprises a sheet-like carrier, and step D is a step of preparing the intermediate part by gathering, folding, or spiraling a sheet-like carrier on which the heat reducing agent is supported. Embodiment 15 A method for manufacturing a non-combustion heating type flavor generating article according to Embodiment 9, comprising step C' of preparing a solid mass of the heat reducing agent, and step E of placing the solid mass in the cavity.

[0010] This product provides a non-combustion heating type flavor generating article that can reduce hot puffs.

[0011] Figure showing one aspect of a non-combustion heating type flavor generating article Figure showing another aspect of a non-combustion heating type flavor generating article Figure showing a second aspect of a hollow segment Figure showing yet another aspect of a non-combustion heating type flavor generating article Figure showing one aspect of a non-combustion heating type flavor generating system

[0012] In this disclosure, "X to Y" includes the endpoints X and Y. The downstream direction means the direction of the mouthpiece end. For convenience, the direction in which the aerosol flows is referred to as the longitudinal direction.

[0013] 1. Non-combustion heating type flavor generating article A non-combustion heating type flavor generating article comprises a flavor generating segment containing a flavor source and a downstream segment containing the mouthpiece end. The area between the heated region and the region covered by the user's mouth in the non-combustion heating type flavor generating article is referred to as the intermediate section. Figure 1 shows an overview of a non-combustion heating type flavor generating article, and Figure 5 shows an overview of a non-combustion heating type flavor generating system. In Figure 1, 1 is a non-combustion heating type flavor generating article, 3 is a flavor generating segment containing a flavor source, 5 is a downstream segment containing the mouthpiece end, 54 is the mouthpiece end, 6 is a tip paper, 8 is the region covered by the user's mouth, and 7 is the intermediate section. The non-combustion heating type flavor generating article 1 does not have a heater, but a heater 12 is shown to illustrate the intermediate section 7. The region heated by the heater 12 is the heated region. In Figure 5, 100 is a non-combustion heating type flavor generating system, 10 is a heating device, and 14 is a receiving section. The outer diameter of the non-combustion heating type flavor generating article 1 is not particularly limited, but may be 5.0 to 8.0 mm.

[0014] (1) The non-combustion heating type flavor generating article 1 is equipped with a heat reducing agent in the intermediate section 7. The heat reducing agent lowers the temperature of the aerosol generated from the flavor source. The heat reducing agent contains one or more sugar alcohols. A sugar alcohol is a polyhydric alcohol obtained by reducing the carbonyl group of a sugar. The heat reducing agent satisfies the following relationships: 260 ≤ A ≤ 400 (1) A ≥ 2 × B (2) 60 ≤ B ≤ 150 (3)

[0015] A is the heat of fusion (J / g), and B is the melting point (°C). When the heat reducing agent is a single component, the heat of fusion A and melting point B are measured by known methods. In one embodiment, the heat of fusion A is measured by DSC. When the heat reducing agent is a mixture, the heat of fusion A is calculated from the heat of fusion of each component based on the additive law. For example, the heat of fusion A of an 8:2 (weight ratio) mixture of erythritol and xylitol is 336 (heat of fusion of erythritol: J / g) × 0.8 + 249 (heat of fusion of xylitol: J / g) × 0.2 = 318.6 (J / g). In one embodiment, the melting point B is measured experimentally using a melting point analyzer (METTLER TOLEDO, MP70 Melting Point System). An example of melting point B is shown in the table below. If the heat reducing agent is a mixture, the melting point B is measured using a melting point analyzer after uniformly mixing each component. One method for uniformly mixing multiple components is to pulverize each component and then mix them uniformly.

[0016]

[0017] Formula (1) relates to the heat of fusion of the heat reducing agent. Heat reducing agents having a heat of fusion within this range are highly effective in lowering the temperature of aerosols. From this viewpoint, the lower limit of A is preferably 300 J / g or more. The upper limit of A is preferably 360 J / g or less.

[0018] Equation (2) relates to the heat of fusion and melting point of the heat reducing agent. Heat reducing agents that satisfy this relationship are highly effective in lowering the temperature of aerosols. From this viewpoint, the lower limit of A is preferably 300 J / g or more. The upper limit of A is preferably 360 J / g or less.

[0019] Formula (3) relates to the range of melting points. Heat reducing agents having a melting point within this range are highly effective in lowering the temperature of aerosols at the operating temperature of a non-combustion heating type flavor generation system. From this viewpoint, the lower limit of B is preferably 100°C or higher. The upper limit of B is preferably 130°C or lower.

[0020] Preferred sugar alcohols are selected from (i) erythritol, (ii) lactitol, or (iii) a mixture containing at least two selected from erythritol, xylitol, and lactitol. Of these, (i) erythritol or (iii) the mixture containing erythritol are more preferred, and erythritol is particularly preferred. The weight ratio of the mixture is not limited. For example, the weight ratio of erythritol:lactitol may be (1-4):1, and the weight ratio of erythritol:xylitol may be (1-4):1.

[0021] The heat reducing agent may contain substances other than sugar alcohols, as long as it does not impair the effects of the invention. Examples of such substances include, but are not limited to, sugars. However, the heat reducing agent is preferably composed of sugar alcohols.

[0022] The amount of the heat reducing agent is preferably 5 to 250% by weight, more preferably 10 to 100% by weight, and even more preferably 20 to 50% by weight, relative to the flavor source. If the amount of heat reducing agent is below the lower limit, the effect of lowering the temperature of the aerosol at the operating temperature of the non-combustion heating type flavor generation system may not be sufficiently obtained. If the amount of heat reducing agent exceeds the upper limit, the amount of heat reducing agent becomes excessive relative to the volume of the intermediate section where the heat reducing agent is provided, which is undesirable from the viewpoint of manufacturability.

[0023] (2) Intermediate section The intermediate section 7 is the portion between the heated area of ​​the non-combustion heating type flavor generating article 1 and the area 8 covered by the user's mouth. The upstream end of the intermediate section 7 is the downstream end of the heated area of ​​the non-combustion heating type flavor generating article 1. In the embodiment shown in Figure 1, the upstream end of the intermediate section 7 is located in the downstream segment 5. When the length of the downstream segment 5 is L, the position of the upstream end in the embodiment shown in Figure 1 may be 0.1L downstream from the upstream end of the downstream segment 5.

[0024] The heating region can be set as appropriate, and in another embodiment, the upstream end of the intermediate section 7 may be the joint between the flavor segment 3 and the downstream segment 5.

[0025] Furthermore, in the embodiment where the susceptor is positioned within the flavor segment 3, the upstream end of the intermediate section 7 becomes the downstream end of the susceptor. In this embodiment, the upstream end of the intermediate section 7 may also be located within the flavor segment 3.

[0026] The upstream end of the region 8 covered by the user's mouth is not limited. In one embodiment, the upstream end of region 8 may be located 0.1L upstream from the suction port end 54.

[0027] The intermediate section 7 may include a ventilation zone V. The location of the ventilation zone V is not limited. For example, the ventilation zone V can be provided at a position 0.3L to 0.6L downstream from the upstream end of the downstream segment 5. In this case, it is preferable to place the heat reducing agent downstream of the ventilation zone, as this can further improve the cooling efficiency of the aerosol.

[0028] The intermediate section 7 preferably includes a first hollow segment and a second hollow segment located downstream of the first hollow segment. This configuration is shown in Figure 2. In the figure, 51 is the first hollow segment, 52 is the second hollow segment, and 53 is the filter segment. The first hollow segment 51, the second hollow segment 52, and the filter segment 53 constitute the downstream segment 5. 6 is a chip paper that surrounds the outer periphery of the flavor generating segment 3, the first hollow segment 51, the second hollow segment 52, and the filter segment 53, and connects them. Figure 2 shows a configuration with one chip paper 6, but there may be multiple chip papers 6.

[0029] The first hollow segment comprises a first material that defines a space extending longitudinally. Typically, the longitudinal central axis of the space extending longitudinally is the same as the longitudinal central axis of the first hollow segment. The first material may be a filter material such as paper or fiber. The first hollow segment may have a wrapper around which the first material is wound. In one embodiment, the first hollow segment is a paper tube in which the first material is paper. The paper tube is made of cardboard or the like.

[0030] The second hollow segment comprises a second material that defines a space extending longitudinally. Typically, the longitudinal central axis of the space extending longitudinally is the same as the longitudinal central axis of the second hollow segment. The second material may be a filter material such as paper or fiber. The second hollow segment may have a wrapper around which the second material is wound. In one embodiment, the second hollow segment is a hollow filter in which the second material is a filter material.

[0031] The heat reducing agent is preferably disposed in the second hollow segment. For example, the heat reducing agent is supported on the second material or disposed in the space of the second hollow segment. Figure 3(1) shows an embodiment in which the heat reducing agent is supported on the second material. In the figure, 9 is the heat reducing agent and 520 is the second material. As shown in the figure, the heat reducing agent 9 is supported on the second material 520. For example, the heat reducing agent 9 is impregnated into the second material 520. Figure 3(2) shows an embodiment in which the heat reducing agent 9 is disposed in the space. For example, the heat reducing agent 9 is applied or sprayed onto the surface of the second material 520 that is exposed to the space to form a layer of heat reducing agent 9. Figure 3(3) shows another embodiment in which the heat reducing agent is supported on the second material. In this embodiment, the concentration of the heat reducing agent 9 upstream from the longitudinal center of the second hollow segment 52 is higher than the concentration of the heat reducing agent 9 downstream from the longitudinal center of the second hollow segment 52. Figure 3(4) shows another embodiment in which the heat reducing agent is supported on the second material. In this embodiment, the second hollow segment 52 includes an upstream hollow portion 521 and a downstream hollow portion 522, and the heat reducing agent 9 is included in the upstream hollow portion 521. The lengths of the upstream hollow portion 521 and the downstream hollow portion 522 may be the same or different. In the embodiments of Figures 3(3) and 3(4), the heat reducing agent 9 is positioned away from the area 8 covered by the user's mouth, so that the heat reducing agent absorbs heat from aerosols passing through that portion. Therefore, even if heat is stored, the risk of the user feeling hot can be reduced.

[0032] From the viewpoint of achieving a desirable airflow resistance while reducing hot puffing, it is preferable that when the inner diameter of the first hollow segment 51 is D1 and the inner diameter of the second hollow segment 52 is D2, the relationship D2 / D1 ≥ 0.30 is satisfied. The upper limit of D2 / D1 is not limited, but in one embodiment it is 0.8 or less.

[0033] The outer diameters of the first hollow segment 51 and the second hollow segment 52 may be, for example, 6.0 to 8.0 mm. D1 is not limited, but for example, 5.0 to 7.7 mm. D2 is not limited, but for example, 1.0 to 7.0 mm. The lower limit of D2 is preferably 1.5 mm, and more preferably 2.5 mm.

[0034] The lengths of the first hollow segment 51 and the second hollow segment 52 are not limited, but may be 10 to 20 mm each. Their lengths may be the same or different. For example, the length ratio of the first hollow segment 51 to the second hollow segment 52 may be (1 to 2):1 or (1.3 to 1.8):1.

[0035] The airflow resistance of the first hollow segment 51 and the second hollow segment 52 is not particularly limited, but is between 0 and 30 mmH for each. ２ It can be O.

[0036] The density of the second material 520 is 0.2 to 0.4 g / m³. ３ It is preferable that the density is within that range, so that a sufficient amount of heat reducing agent can be supported on the second hollow segment 52. The density of the second material 520 is calculated from the weight of the second hollow segment relative to the volume of the second hollow segment excluding the space inside.

[0037] The filter segment 53 can be made of a known material such as an acetate filter. The length of the filter segment 53 is not limited, but may be 5 to 15 mm.

[0038] In another embodiment, as shown in Figure 4(1), the downstream segment 5 includes a first hollow segment 51, an intermediate segment 55, and a filter segment 53. The intermediate segment 55 may include a carrier 551 and a heat reducing agent 9 supported on the carrier 551. The carrier 551 may be a filter material such as paper or fiber. In one embodiment, the carrier 551 may be formed into a rod shape by gathering, folding, or spiraling a sheet material such as paper and filling it into a wrapper. Also, as shown in Figure 4(2), the downstream segment 5 includes a first hollow segment 51, a second hollow segment 52, a filter segment 53, and a cavity 56 formed between the second hollow segment 52 and the filter segment 53. The periphery of the cavity 56 is closed by a tip paper 6. The cavity 56 may contain the heat reducing agent 9. The heat reducing agent 9 may be a solid mass of the heat reducing agent 9, such as a tablet or granulated product. Furthermore, as shown in Figure 4(3), the filter segment 53 may contain a heat reducing agent 9 in the intermediate portion 7 (i.e., the region other than region 8). The heat reducing agent 9 may be a solid mass of the heat reducing agent 9, such as a tablet molded product or a granulated molded product. When the filter segment 53 is viewed from a cross section perpendicular to the longitudinal direction, it is preferable that the heat reducing agent 9 is located approximately in the center of the filter segment 53. It is also preferable that the heat reducing agent 9 is located approximately in the center of the filter segment 53 in the longitudinal direction. Two or more embodiments of the embodiments shown in Figures 4(1) to (3) can be combined. That is, the heat reducing agent 9 can be arranged in multiple parts.

[0039] (3) Flavor-generating segment The flavor-generating segment 3 is a substantially cylindrical member containing a flavor source that generates flavor components. The flavor-generating segment 3 comprises a flavor source and a wrapping paper (wrapper) that wraps around it. Examples of flavor sources include tobacco, rosemary, tea, star anise, clove, peppermint, and eucalyptus, but tobacco is preferred among them. That is, the flavor source is preferably a tobacco raw material. Therefore, in order to simplify the explanation, the following explanation will be given using the case where the flavor source is a tobacco raw material as an example.

[0040] The shape of the tobacco raw material is not limited, and examples thereof include a sheet, a product obtained by cutting the sheet into a width of 0.8 to 1.2 mm, or shredded tobacco cut into a width of 0.8 to 1.2 mm. Without cutting the sheet, the sheet may be gathered, folded, or spirally wound and filled into a wrapping paper to form a flavor-generating segment. Alternatively, the sheet may be cut into strips, and these strips may be filled into the wrapping paper in a concentric pattern or such that the longitudinal direction of the strips is parallel to the longitudinal direction of the flavor-generating segment to form the flavor-generating segment.

[0041] The length of the flavor-generating segment 3 is not limited, but is preferably 10 to 25 mm. The diameter thereof is also not limited, but is preferably 6.0 to 8.0 mm.

[0042] The flavor-generating segment 3 generates vapor as it is heated, and the vapor is cooled to form an aerosol. The heating temperature is not limited, but is approximately 250 to 350°C. To promote the generation of the aerosol, an aerosol source such as a polyol including glycerin, propylene glycol, 1,3-butanediol and the like may be added to the flavor source. The added amount of the aerosol source is preferably 5 to 50% by weight, more preferably 10 to 30% by weight, based on the dry weight of the flavor source. In addition, known flavors and the like may be added to the flavor source.

[0043] 2. Method for producing non-combustion heating type flavor-generating article The non-combustion heating type flavor-generating article 1 can be produced by a known method. For example, the non-combustion heating type flavor-generating article 1 is produced by a method of preparing each segment and each member and joining them with a tipping paper 6 or the like. A preferred production method comprises a step of dissolving or dispersing the heat reducing agent 9 in a liquid medium to obtain a solution, and a step of impregnating, applying, or spraying the solution onto the material constituting the intermediate part 7 to prepare the intermediate part 7 provided with the heat reducing agent 9.

[0044] Further, when the heat reducing agent 9 contains two or more types of sugar alcohols, the non-combustion heating type flavor generating article 1 is preferably produced by a production method comprising the following steps: Step A of dissolving or dispersing the two or more types of sugar alcohols in a liquid medium to obtain a liquid, or melting the two or more types of sugar alcohols to obtain a liquid (melt). Step B of impregnating, applying, or spraying the liquid onto the material constituting the intermediate section to prepare the intermediate section provided with the heat reducing agent. By preparing one liquid in which two or more types of sugar alcohols are dissolved or dispersed in a liquid medium, and adding the liquid to the material constituting the intermediate section, the two or more types of sugar alcohols can be uniformly mixed and added. Further, by melting two or more types of sugar alcohols to prepare a liquid (melt), and adding the liquid to the material constituting the intermediate section, the two or more types of sugar alcohols can be uniformly mixed and added.

[0045] The liquid medium is not limited, and examples thereof include water and alcohol. As described above, the material constituting the intermediate section 7 includes the second material 520.

[0046] Other production methods preferably include the following steps: Step C of preparing the solid heat reducing agent 9. Step D of arranging the solid heat reducing agent 9 on the material constituting the intermediate section 7 to prepare the intermediate section 7 provided with the heat reducing agent 9. Step C includes preparing a powder of the heat reducing agent. Step D includes, for example, supporting the powder of the heat reducing agent 9 on a sheet-shaped carrier 551, gathering, folding, or spiraling the sheet-shaped carrier 551 on which the powder of the heat reducing agent 9 is supported, and filling the sheet-shaped carrier 551 on which the powder of the heat reducing agent 9 is supported into a wrapper to form a rod shape.

[0047] As yet another aspect, Step D includes the step of arranging the heat reducing agent 9 in a region other than the region 8 of the filter segment 53.

[0048] Furthermore, as mentioned above, if the non-combustion heating type flavor generating article includes a cavity 56, the manufacturing method of the non-combustion heating type flavor generating article preferably includes the following steps: Step C': Prepare a mass of heat reducing agent 9. Step E: Place the solid mass of heat reducing agent 9 in the cavity 56, which is determined by the second hollow segment 52, the filter segment 53, and the tip paper 6.

[0049] 3. Non-combustion heating type flavor generation system As shown in Figure 5, the non-combustion heating type flavor generation system 100 comprises a non-combustion heating type flavor generation article 1 and a heating device 10. The figure shows a configuration in which the non-combustion heating type flavor generation article 1 is inserted into the receiving section 14 of the heating device 10 and heated from the outside. In this case, the receiving section 14 has a depth that exposes at least a part of the intermediate section 7 of the non-combustion heating type flavor generation article 1. The portion of the intermediate section 7 that contains the heat reducing agent tends to become harder due to the presence of the heat reducing agent, which may make it difficult to insert or remove the non-combustion heating type flavor generation article 1 from the receiving section 14. However, by exposing the intermediate section 7 containing the heat reducing agent from the receiving section 14, such problems can be avoided. Furthermore, if the heat reducing agent is provided in the second hollow segment 52, it is preferable that the receiving section 14 has a depth that completely exposes the second hollow segment 52. In addition, although not shown in the diagram, as mentioned above, a susceptor can be placed inside the flavor-generating segment 3 for induction heating. Alternatively, a heater can be inserted into the flavor-generating segment 3 for heating from the inside.

[0050] Embodiments are shown below. Embodiment 1 A non-combustion heating type flavor generating article comprising a flavor generating segment containing a flavor source and a downstream segment containing a mouthpiece end, wherein the area between the heated region and the region covered by the user's mouth in the non-combustion heating type flavor generating article is defined as an intermediate portion, the intermediate portion comprises a heat reducing agent containing one or more sugar alcohols, the heat reducing agent satisfying the following relationships: 260 ≤ A ≤ 400 (1) A ≥ 2 × B (2) 60 ≤ B ≤ 150 (3) (wherein A is the heat of fusion (J / g) and B is the melting point (°C).) Non-combustion heating type flavor generating article. Embodiment 2 The non-combustion heating type flavor generating article according to Embodiment 1, wherein the sugar alcohol is erythritol; lactitol; or a mixture containing at least two selected from erythritol, xylitol, and lactitol. Embodiment 3 The non-combustion heating type flavor generating article according to Embodiment 1 or 2, wherein the content of the heat reducing agent is 5 to 250% by weight relative to the flavor source. Embodiment 4 The non-combustion heating type flavor generating article according to any one of Embodiments 1 to 3, wherein the intermediate portion includes a ventilation zone, and the heat reducing agent is disposed downstream of the ventilation zone. Embodiment 5 The non-combustion heating type flavor generating article according to any one of Embodiments 1 to 4, wherein the intermediate portion includes a first hollow segment and a second hollow segment located downstream of the first hollow segment, the first hollow segment comprises a first material defining a space penetrating in the longitudinal direction, the second hollow segment comprises a second material defining a space penetrating in the longitudinal direction, and the heat reducing agent is disposed in or downstream of the second hollow segment. Embodiment 6 The non-combustion heating type flavor generating article according to Embodiment 5, wherein the heat reducing agent is supported on the second material of the second hollow segment, or disposed in the space of the second hollow segment. Embodiment 7 The non-combustion heating type flavor generating article according to Embodiment 6, wherein the heat reducing agent is impregnated into the second material or coated onto the second material. Embodiment 8 The non-combustion heating type flavor generating article according to any one of Embodiments 5 to 7, wherein the second material includes paper or a filter material.Embodiment 9 A non-combustion heating type flavor generating article according to Embodiment 6, further comprising a filter segment downstream of the second hollow segment, wherein the filter segment is arranged to form a cavity between the downstream end of the second hollow segment and the upstream end of the filter segment, and the heat reducing agent is disposed within the cavity. Embodiment 10 A non-combustion heating type flavor generating article according to any one of Embodiments 5 to 9, wherein when the inner diameter of the first hollow segment is D1 and the inner diameter of the second hollow segment is D2, the relationship D2 / D1 ≥ 0.3 is satisfied. Embodiment 11 A non-combustion heating type flavor generating system comprising a non-combustion heating type flavor generating article according to any one of Embodiments 1 to 10, and a heating device having a receiving section for inserting and heating the non-combustion heating type flavor generating article, wherein the receiving section has a depth that exposes the intermediate portion of the non-combustion heating type flavor generating article. Aspect 12 A method for manufacturing a non-combustion heating type flavor generating article according to any one of Aspects 1 to 10, comprising: step A, wherein the heat reducing agent comprises two or more sugar alcohols, and the two or more sugar alcohols are dissolved or dispersed in a liquid medium to obtain a liquid, or the two or more sugar alcohols are melted to obtain a liquid; and step B, wherein the liquid is impregnated, applied, or sprayed onto a material constituting the intermediate part to prepare an intermediate part containing a heat reducing agent. Aspect 13 A method for manufacturing a non-combustion heating type flavor generating article according to any one of Aspects 1 to 10, comprising: step C, which is to prepare a solid heat reducing agent; and step D, which is to arrange the solid heat reducing agent on a material constituting the intermediate part to prepare an intermediate part containing a heat reducing agent. Aspect 14 The method according to Aspect 13, wherein the material constituting the intermediate part in step D comprises a sheet-like carrier, and step D is a step of preparing the intermediate part by gathering, folding, or spiraling a sheet-like carrier on which the heat reducing agent is supported. Embodiment 15 A method for manufacturing a non-combustion heating type flavor generating article according to Embodiment 9, comprising step C' of preparing a solid mass of the heat reducing agent, and step E of placing the solid mass in the cavity.

[0051] [Test 1] Confirmation of temperature reduction effect by adding erythritol (1) A non-combustion heating type flavor generating article was prepared, comprising a flavor generating segment, a first hollow segment, a second hollow segment, and a filter segment, as in Sample 1 (Example). In the non-combustion heating type flavor generating article, the length of the flavor generating segment was 20 mm, the length of the first hollow segment was 20 mm, the length of the second hollow segment was 12 mm, and the length of the filter segment was 8 mm. The amount of flavor source filled in the flavor generating segment was 256 mg (dry weight). A paper tube with a wall thickness of 0.2 mm and an inner diameter D1 of 6.4 mm was used as the first hollow segment. An acetate filter was used as the filter segment. The diameter of the non-combustion heating type flavor generating article was approximately 7 mm.

[0052] The second hollow segment was prepared as follows. First, a cylindrical hollow member was prepared, the second material being cellulose acetate fiber, with a hollow section extending longitudinally. The wall thickness was 1.2 mm, and the inner diameter of the hollow section was 4.4 mm. The density of the second material, composed of cellulose acetate fiber, was 0.286 g / cm³. ３ The weight of the hollow component was 72.7 mg.

[0053] The hollow member was impregnated with a 40% by weight erythritol aqueous solution to obtain a hollow member impregnated with the erythritol aqueous solution. Next, this hollow member was dried using a vacuum dryer (manufactured by AS ONE, model number: GM-20D). Specifically, two bags of silica gel (20 g / bag) were placed in the dryer together with the sample. Drying took two days, during which a total of five 1-hour vacuum suctions were repeated at arbitrary timings. After suction, the sample was left to dry under reduced pressure (-0.070 Pa). In this way, a second hollow segment was obtained. The weight of erythritol impregnated into the second hollow segment was 1.27 mg / mg (weight of erythritol (mg) per unit weight (mg) of the second hollow segment). The weight of erythritol impregnated into the second hollow segment was calculated by subtracting the weight of the hollow member from the weight of the second hollow segment. In the following example, the amount of substances other than erythritol impregnated into the second hollow segment was calculated in the same manner. Next, the obtained non-combustible, heat-activated flavor-generating article was stored unpackaged at 35°C and 80% RH for one day to obtain Sample 1.

[0054] (2) Preparation of Sample 2 (Comparative Example) Sample 2 was obtained in the same manner as Sample 1, except that the second hollow segment did not contain erythritol.

[0055] (3) Confirmation Test of Temperature Reduction Effect 1) Discontinuous Test A smoking test was conducted using a smoking machine (BORGWALDT, model number: PM1) on the sample prepared as described above. The smoking conditions were puff volume: 55 mL, puff time: 2 seconds. A Ploom® X Advanced heating device was used. A thermocouple (OMEGA, model number: 5TC-TT-K-36-36) was attached to the surface of the test sample 5 mm from the end of the mouthpiece (end of the filter). This position corresponds to the part that touches the lips when a user puts a non-combustion heating type flavor generating item in their mouth. After the heating device was preheated, the highest temperature reached in the first puff was measured using the thermocouple. This test was performed three times. The table below shows the average value of the highest temperature reached. As shown in Table 2, the surface temperature of the mouthpiece of Sample 1 (Example) was 4.7°C lower than that of Sample 2 (Control: Comparative Example). This confirms that adding erythritol to the second hollow segment can reduce hot puffing.

[0056]

[0057] 2) Preheating of the continuous test heating device was performed. Once the preheating was complete, the heating operation was forcibly terminated. Ploom® X Advanced was used as the heating device. Next, the sample was attached to the smoking machine and heating device, and a smoking test was performed. The smoking conditions were puff volume: 55 mL, puff time: 2 seconds. The interval between the previous dry run and the smoking test was within 10 seconds. At this time, a thermocouple (OMEGA, model number: 5TC-TT-K-36-36) was attached to the surface of the sample 5 mm from the end of the mouthpiece (end of the filter). After the heating device was preheated, the highest temperature reached in the first puff was measured using the thermocouple. This test was performed three times.

[0058] Table 3 shows the average values ​​of the maximum temperatures reached. As shown in Table 3, the surface temperature of the mouthpiece of Sample 1 was 8.43°C lower than that of Sample 2 (control). This confirms that hot puffing can be reduced even during continuous use by adding erythritol to the second hollow segment. Furthermore, comparing the discontinuous and continuous tests, the decrease in surface temperature in the continuous test was greater than the decrease in temperature in the discontinuous test. This confirms that a greater reduction in hot puffing can be obtained during continuous use.

[0059]

[0060] [Test 2] Evaluation of various heat reducing agents (1) Sample 3 (Comparative example): Sample 3 was obtained in the same manner as Sample 1, except that xylitol was used instead of erythritol. The weight of xylitol in this sample was 1.79 mg / mg.

[0061] (2) Sample 4 (Example): Erythritol / Xylitol = 8 / 2 (weight ratio) Sample 4 was obtained in the same manner as Sample 1, except that a mixture of erythritol and xylitol was used instead of erythritol. The total weight of erythritol and xylitol in this sample was 1.27 mg / mg.

[0062] (3) Sample 5 (Comparative Example): Sample 5 was obtained in the same manner as Sample 1, except that menthol was used instead of menthol erythritol. The total weight of menthol in this sample was 1.24 mg / mg.

[0063] (4) Sample 6 (Comparative Example): Sample 6 was obtained in the same manner as Sample 1, except that glucose was used instead of glucose erythritol. The total weight of glucose in this sample was 1.24 mg / mg.

[0064] (5) Sample 7 (Comparative Example): Sample 7 was obtained in the same manner as Sample 1, except that mannitol was used instead of mannitol erythritol. The total weight of mannitol in this sample was 1.24 mg / mg.

[0065] (6) Sample 8 (Comparative Example): Sample 8 was obtained in the same manner as Sample 1, except that isomalt was used instead of isomalterythritol. The total weight of isomalt in this sample was 1.24 mg / mg.

[0066] (7) Sample 9 (Example): Lactitol Sample 9 was obtained in the same manner as Sample 1, except that lactitol was used instead of erythritol. The total weight of lactitol in this sample was 1.24 mg / mg.

[0067] (8) Sample 10 (Example): Erythritol / Lactitol = 1 / 1 (weight ratio) Sample 10 was obtained in the same manner as Sample 1, except that a mixture of erythritol and lactitol (weight ratio 1:1) was used instead of erythritol. The total weight of erythritol and lactitol in this sample was 1.27 mg / mg.

[0068] (9) Sample 11 (Comparative Example): Sample 11 was obtained in the same manner as Sample 1, except that trehalose was used instead of trehalose erythritol. The total weight of trehalose in this sample was 1.24 mg / mg.

[0069] The samples prepared as described above were subjected to sensory evaluation using the method described later. The results are shown in Table 4. The melting points B of samples 1, 4, 9, and 10 were experimentally measured using a melting point analyzer (METTLER TOLEDO, MP70 Melting Point System). The melting points B of samples 3, 7, 8, and 11 were obtained from Fan et al., Thermal storage performance of eutectic sugar alcohols applied to buildings and enhancement of crystallization (2002). The melting points B of samples 5 and 6 were obtained from Pubchem.

[0070]

[0071] Sensory evaluation was conducted as follows. The samples prepared as described above were stored unpackaged for one day at 35°C and 80% RH. Five well-trained panelists performed sensory evaluation on each sample after storage. The sensory evaluation was conducted using the following method. A Ploom X Advanced heating device was used. First, the heating device was preheated. As soon as the preheating was complete, the heating operation was forcibly terminated. Next, the test samples were placed in the heating device. After preheating was complete, the heat felt on the surface of the lips during the first puff was evaluated on a 5-point scale. The interval between the preheating and the initial dry heating was within 10 seconds. The 5-point evaluation is shown below. 5 points: Too hot (to the point of reflexively removing the test sample from the mouth) 4 points: Quite hot 3 points: Hot 2 points: Warm 1 point: Not felt

[0072] For the sensory evaluation, unpackaged samples stored under high temperature and high humidity conditions were used. These conditions were extremely harsh and unlikely to occur in reality. Therefore, in this test, a score of less than 4 points was considered to indicate a reduction in hot puffing. As shown in Table 4, it was clear that the non-combustion heating type flavor generating article in this embodiment can reduce hot puffing.

[0073] [Test 3] Evaluation of temperature reduction effect and airflow resistance associated with changing the inner diameter (D2) of the second hollow segment (1) Preparation of Sample 12 Sample 12 was obtained in the same manner as Sample 1, except that the weight of erythritol impregnated into the second hollow segment was adjusted to 95 mg.

[0074] (2) Preparation of Sample 13 Sample 13 was obtained in the same manner as Sample 12, except that the second hollow segment of Sample 13 did not contain erythritol.

[0075] (3) Preparation of Sample 14 Sample 14 was obtained in the same manner as Sample 12, except that the inner diameter (D2) of the second hollow segment was 3.5 mm.

[0076] (4) Preparation of Sample 15 Sample 15 was obtained in the same manner as Sample 14, except that the second hollow segment of Sample 15 did not contain erythritol.

[0077] (5) Preparation of Sample 16 Sample 16 was obtained in the same manner as Sample 12, except that the inner diameter (D2) of the second hollow segment was 3.0 mm.

[0078] (6) Preparation of Sample 17 Sample 17 was obtained in the same manner as Sample 16, except that the second hollow segment of Sample 17 did not contain erythritol.

[0079] (7) Preparation of Sample 18 Sample 18 was obtained in the same manner as Sample 12, except that the inner diameter (D2) of the second hollow segment was 2.0 mm.

[0080] (8) Preparation of Sample 19 Sample 19 was obtained in the same manner as Sample 18, except that the second hollow segment of Sample 19 did not contain erythritol.

[0081] (9) Preparation of sample 20 Sample 20 was obtained in the same manner as sample 12, except that the inner diameter (D2) of the second hollow segment was 1.0 mm.

[0082] (10) Preparation of Sample 21 Sample 21 was obtained in the same manner as Sample 20, except that the second hollow segment of Sample 21 did not contain erythritol.

[0083] (11) Confirmation Test of Temperature Reduction Effect and Airflow Resistance The prepared samples were subjected to sensory evaluation using the same method as the sensory evaluation test described in Test 2. The sensory evaluation was performed by a panel of five well-trained individuals. In addition, the airflow resistance of each sample was measured using an airflow resistance meter (Tamaki Seisakusho Co., Ltd., TT-300). The measurement was performed using the following procedure: The soap film flow meter (STEC FILM Co., Ltd., FILM FLOW METER VP-4) was set to 1050 mL / min. The soap film flow meter was attached to the airflow resistance meter, and the value when nothing was set in the airflow resistance meter was used as the blank value. Next, the sample to be measured was set in the airflow resistance meter under PD-Open conditions (sample with ventilation zone V not blocked), and the value was obtained. The airflow resistance [mmH] was calculated by subtracting the blank value. ２ The value of O was calculated. The results are shown in Table 5.

[0084]

[0085] As shown in Table 5, in all examples, when the second hollow segment (intermediate part) contains erythritol, the evaluation score is lower and a hot puff reduction effect is obtained compared to when the second hollow segment (intermediate part) does not contain erythritol. In particular, from the results of samples 12, 14, 16, and 18, it was confirmed that the lower the D2 / D1 ratio, the greater the hot puff reduction effect. This phenomenon is presumed to be due to the following reasons: If the inner diameter of the second hollow segment impregnated with erythritol is the same as or larger than the inner diameter of the first hollow segment, the aerosol flowing from the first hollow segment to the second hollow segment can easily pass through the hollow part of the second hollow segment. Therefore, it is difficult to obtain a temperature reduction effect on the aerosol. On the other hand, if the inner diameter of the second hollow segment impregnated with erythritol is smaller than the inner diameter of the first hollow segment, the aerosol flow path narrows abruptly at the junction of the hollow part of the first hollow segment and the second hollow segment. In this case, the aerosol flowing from the first hollow segment to the second hollow segment can form a flow path along the inner wall surface of the second hollow segment. As a result, it is assumed that the temperature reduction effect of the aerosol by erythritol can be more easily obtained on the side surface of the second hollow segment. On the other hand, from the test results of sample 21, it was confirmed that when the D2 / D1 ratio is less than 0.3, the airflow resistance of the sample increases significantly. From this, it was confirmed that by setting the D2 / D1 ratio to 0.3 or higher, it is possible to obtain the desired airflow resistance while obtaining the effect of reducing hot puffing.

[0086] 1 Non-combustion heating type flavor generating article 3 Flavor generating segment containing flavor source 5 Downstream segment including mouthpiece end 51 First hollow segment 52 Second hollow segment 520 Second material 521 First hollow portion 522 Second hollow portion 53 Filter segment 54 Mouthpiece end 55 Intermediate segment 551 Carrier 56 Cavity 6 Tip paper 7 Intermediate section 8 Area covered by the user's mouth 9 Heat reducing agent 10 Heating device 12 Heater 14 Receiving section 100 Non-combustion heating type flavor generating system V Ventilation zone

Claims

1. A non-combustion heating type flavor generating article comprising a flavor generating segment containing a flavor source and a downstream segment containing a mouthpiece end, wherein the area between the heated region and the region covered by the user's mouth in the non-combustion heating type flavor generating article is defined as an intermediate portion, and the intermediate portion comprises a heat reducing agent containing one or more sugar alcohols, wherein the heat reducing agent satisfies the following relationships: 260 ≤ A ≤ 400 (1) A ≥ 2 × B (2) 60 ≤ B ≤ 150 (3) (wherein A is the heat of fusion (J / g) and B is the melting point (°C).) Non-combustion heating type flavor generating article.

2. The non-combustible, heat-activated flavor-generating article according to claim 1, wherein the sugar alcohol is erythritol; lactitol; or a mixture comprising at least two selected from erythritol, xylitol, and lactitol.

3. The non-combustion heating type flavor generating article according to claim 1 or 2, wherein the content of the heat reducing agent is 5 to 250% by weight relative to the flavor source.

4. The non-combustion heating type flavor generating article according to any one of claims 1 to 3, wherein the intermediate portion includes a ventilation zone, and the heat reducing agent is arranged downstream of the ventilation zone.

5. The non-combustion heating type flavor generating article according to any one of claims 1 to 4, wherein the intermediate portion includes a first hollow segment and a second hollow segment located downstream of the first hollow segment, the first hollow segment comprises a first material defining a space penetrating in the longitudinal direction, the second hollow segment comprises a second material defining a space penetrating in the longitudinal direction, and the heat reducing agent is disposed in or downstream of the second hollow segment.

6. The non-combustion heating type flavor generating article according to claim 5, wherein the heat reducing agent is supported on the second material of the second hollow segment or is arranged in the space of the second hollow segment.

7. The non-combustion heating type flavor generating article according to claim 6, wherein the heat reducing agent is impregnated into the second material or applied to the second material.

8. The non-combustion heating type flavor generating article according to any one of claims 5 to 7, wherein the second material includes paper or a filter material.

9. A non-combustion heating type flavor generating article according to claim 6, further comprising a filter segment downstream of the second hollow segment, wherein the filter segment is arranged to form a cavity between the downstream end of the second hollow segment and the upstream end of the filter segment, and the heat reducing agent is disposed within the cavity.

10. A non-combustion heating type flavor generating article according to any one of claims 5 to 9, wherein the relationship D2 / D1 ≥ 0.3 is satisfied when the inner diameter of the first hollow segment is D1 and the inner diameter of the second hollow segment is D2.

11. A non-combustion heating type flavor generating system comprising: a non-combustion heating type flavor generating article according to any one of claims 1 to 10; and a heating device having a receiving section for inserting and heating the non-combustion heating type flavor generating article, wherein the receiving section has a depth that exposes the intermediate portion of the non-combustion heating type flavor generating article.

12. A method for producing a non-combustion heating type flavor generating article according to any one of claims 1 to 10, comprising: step A, the heat reducing agent comprising two or more sugar alcohols, wherein the two or more sugar alcohols are dissolved or dispersed in a liquid medium to obtain a liquid, or the two or more sugar alcohols are melted to obtain a liquid; and step B, the liquid is impregnated, applied, or sprayed onto a material constituting the intermediate part to prepare an intermediate part containing a heat reducing agent.

13. A method for manufacturing a non-combustion heating type flavor generating article according to any one of claims 1 to 10, comprising: step C of preparing a solid heat reducing agent; and step D of preparing an intermediate part containing a heat reducing agent by arranging the solid heat reducing agent in a material constituting the intermediate part.

14. The manufacturing method according to claim 13, wherein the material constituting the intermediate portion in step D includes a sheet-like carrier, and step D is a step of preparing the intermediate portion by gathering, folding, or spiral-shaping a sheet-like carrier on which a heat-reducing agent is supported.

15. A method for producing a non-combustion heating type flavor generating article according to claim 9, comprising step C' of preparing a solid mass of the heat reducing agent, and step E of placing the solid mass in the cavity.

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