WO2024142148A1

WO2024142148A1 - Flavor inhalation system

Info

Publication number: WO2024142148A1
Application number: PCT/JP2022/047878
Authority: WO
Inventors: 学山田; 光史松本; 裕介猪飼
Original assignee: 日本たばこ産業株式会社
Priority date: 2022-12-26
Filing date: 2022-12-26
Publication date: 2024-07-04

Abstract

Provided is a flavor inhalation system. This flavor inhalation system comprises: a flavor generating article having a flavor source that generates a flavor upon being heated; and a flavor inhaler having a housing portion that houses the flavor source and an antenna that emits microwaves. A first region including a region in which the electric field intensity of microwaves emitted from the antenna is strongest and a second region in which the electric field intensity is weaker than that in the first region are formed in the housing portion. The flavor source includes a first portion corresponding to the first region and a second portion corresponding to the second region when the flavor generating article is positioned in a desired position of the flavor inhaler. The first portion includes no carbonizable substance that is easily carbonized by heating, and the second portion includes a carbonizable substance.

Description

Flavor suction system

The present invention relates to a flavor inhalation system.

　Conventionally, flavor inhalation systems for inhaling flavors and the like without burning materials are known (see, for example, Patent Documents 1 and 2). One such flavor inhalation system is one that uses microwaves to heat a flavor source that generates a flavor when heated (see, for example, Patent Document 3).

International Publication No. 2020/002165 International Publication No. 2020/007879 Chinese Patent Publication No. 110876492

In the flavor inhalation system disclosed in Patent Document 3, when the flavor source is heated by microwaves, some of the substances contained in the flavor source are overheated and carbonized, which may have an undesirable effect on the smoking taste.

The present invention was made to solve at least some of the problems described above, and aims to prevent carbonization of substances contained in the flavor source.

In a first aspect of the present invention, a flavor inhalation system is provided. The flavor inhalation system includes a flavor generating article having a flavor source that generates a flavor when heated, a storage unit that stores the flavor source, and a flavor inhaler having an antenna that radiates microwaves. In the storage unit, a first region including a region where the electric field strength of the microwaves radiated from the antenna is strongest, and a second region having an electric field strength weaker than that of the first region are formed. When the flavor generating article is positioned at a desired position in the flavor inhaler, the flavor source includes a first portion that corresponds to the first region and a second portion that corresponds to the second region, and the first portion does not include a carbonizable substance that is easily carbonized by heating, and the second portion includes a carbonizable substance.

According to the first aspect of the present invention, by including a carbonizable substance that is easily carbonized by heating in the second portion of the flavor source, which corresponds to the second region having a weaker electric field strength than the first region, it is possible to prevent the carbonizable substance from being carbonized by heating with microwaves. Therefore, it is possible to prevent carbonization of the substances contained in the flavor source.

In the second aspect of the present invention, in the first aspect, the antenna is a pin-type antenna that is inserted along the longitudinal direction of the flavor-generating product, the first region is a region near the tip of the pin-type antenna, and the second region is a region near the base end of the pin-type antenna.

According to the second aspect of the present invention, by including a carbonizable substance that is easily carbonized by heating in the second portion of the flavor source that corresponds to the second region near the base end of the pin-shaped antenna, it is possible to prevent the carbonizable substance from being carbonized by heating with microwaves. Therefore, it is possible to prevent carbonization of the substances contained in the flavor source.

In the third aspect of the present invention, in the first aspect, the antenna is a pin-type antenna that is inserted along the longitudinal direction of the flavor-generating product, the first region is a region near the tip of the pin-type antenna, and the second region is a region on the opposite side of the tip of the pin-type antenna from the base end of the pin-type antenna.

According to the third aspect of the present invention, by including a carbonizable substance that is easily carbonized by heating in the second portion of the flavor source, which corresponds to the second region on the opposite side of the base end of the pin-type antenna relative to the tip of the pin-type antenna, it is possible to prevent the carbonizable substance from being carbonized by heating with microwaves. Therefore, it is possible to prevent carbonization of the substances contained in the flavor source.

In a fourth aspect of the present invention, the flavor source in the second or third aspect has a hollow portion into which a pin-type antenna can be inserted.

According to the fourth aspect of the present invention, by inserting a pin-type antenna into the hollow portion of the flavor source, the flavor source does not come into close contact with the pin-type antenna. Therefore, it is possible to prevent components of the heated flavor source from adhering to the pin-type antenna.

In a fifth aspect of the present invention, in any one of the second to fourth aspects, when the flavor generating article is positioned at a desired position in the flavor inhaler, the tip of the pin-shaped antenna is positioned so as to overlap the flavor source in the longitudinal direction of the flavor generating article.

According to the fifth aspect of the present invention, by positioning the tip of a pin-type antenna having a strong electric field strength so as to overlap the flavor source in the longitudinal direction of the flavor-generating product, microwaves irradiated from the pin-type antenna can be efficiently transmitted to the flavor source.

In the sixth aspect of the present invention, in the first aspect, the first region is a region close to the antenna in a direction perpendicular to the longitudinal direction of the flavor generating article, and the second region is a region far from the antenna in a direction perpendicular to the longitudinal direction.

According to the sixth aspect of the present invention, by including a carbonizable substance that is easily carbonized by heating in the second portion of the flavor source that corresponds to the second region farther from the antenna, it is possible to prevent the carbonizable substance from being carbonized by heating with microwaves. Therefore, it is possible to prevent carbonization of the substances contained in the flavor source.

In a seventh aspect of the present invention, in any one of the first to sixth aspects, the first portion includes an aerosol generating substance that generates an aerosol when heated, and the second portion includes a flavor generating substance that generates a flavor when heated.

According to the seventh aspect of the present invention, the aerosol generated in the first portion and the flavor generated in the second portion can be mixed in the flavor source.

In the eighth aspect of the present invention, in the seventh aspect which refers to the second aspect, the flavor generating article further comprises an exterior member which surrounds the outer periphery of the flavor source and forms a gap between the flavor source and the exterior member, a first air flow path which is formed in the exterior member and the first portion and which seals and communicates at least the first portion with the outside of the flavor generating article, and a second air flow path which is formed in the second portion and which communicates at least the second portion with the gap.

According to the eighth aspect of the present invention, an air flow path is formed in which air flowing in from outside the flavor-generating article passes through the first air flow path, the first section, the second section, the second air flow path, and the gap in that order, so that the aerosol generated in the first section can be efficiently mixed with the flavor generated in the second section.

In the ninth aspect of the present invention, in the seventh aspect which refers to the sixth aspect, the flavor generating article further comprises an exterior member which surrounds the outer periphery of the flavor source and forms a gap between the flavor source and the exterior member, a third air flow path which is formed on the proximal end side of the flavor generating article of the exterior member, the first part and the second part and which seals and communicates at least the first part with the outside of the flavor generating article, and a fourth air flow path which is formed on the distal end side of the flavor generating article of at least the second part and which communicates at least the second part with the gap.

According to the ninth aspect of the present invention, an air flow path is formed in which air flowing in from outside the flavor-generating article passes through the third air flow path, the first portion, the second portion, the fourth air flow path, and the gap in that order, so that the aerosol generated in the first portion can be efficiently mixed with the flavor generated in the second portion.

In a tenth aspect of the present invention, in the seventh aspect which references the sixth aspect, the flavor source has a hollow portion into which an antenna can be inserted, and the flavor generating article further has an exterior member which surrounds the outer periphery of the flavor source and forms a gap between the flavor source and the exterior member, a fifth air flow path formed in the hollow portion, and a sixth air flow path formed in the gap, the sixth air flow path having a smaller flow path area than the fifth air flow path, and which merges with the fifth air flow path before reaching the proximal end of the flavor generating article.

According to the tenth aspect of the present invention, by inserting an antenna into the hollow portion of the flavor source, the flavor source does not come into close contact with the antenna. This makes it possible to prevent components of the heated flavor source from adhering to the antenna. In addition, the fast-flowing flavor generated in the second portion and passing through the sixth air flow path is mixed with the aerosol generated in the first portion and passing through the fifth air flow path before reaching the proximal end of the flavor-generating article, so that the aerosol and the flavor can be mixed efficiently.

In an eleventh aspect of the present invention, in any one of the first to tenth aspects, the second portion includes a microwave absorber that absorbs microwaves and generates heat.

According to the eleventh aspect of the present invention, the second part includes a microwave absorber, so that the second part can be heated efficiently.

In the twelfth aspect of the present invention, in any one of the first to eleventh aspects, the distance between the tip of the longitudinal antenna of the flavor generating product and the second portion is 0.1 mm or more.

According to the twelfth aspect of the present invention, by making the distance between the tip of the antenna and the second portion in the longitudinal direction of the flavor generating product 0.1 mm or more, it is possible to further prevent the carbonizable substance from being carbonized by heating with microwaves.

1 is a schematic cross-sectional side view of a flavor inhalation system according to one embodiment of the present invention; 1 is a schematic cross-sectional side view of a flavor generating article according to one embodiment of the present invention. 2 is a schematic diagram showing the electric field intensity distribution of microwaves irradiated from the pin-type antenna shown in FIG. 1 . 2 is an enlarged cross-sectional view showing a part of the flavor inhalation system shown in FIG. 1 . FIG. 2 is a schematic diagram showing the flow of air in a flavor generating product. 6 is a cross-sectional view of the flavor source taken along line AA in FIG. 5. 6 is a cross-sectional view of the flavor source taken along line BB in FIG. 5. 10 is another schematic diagram showing the air flow in the flavor generating article. FIG. 2 is another enlarged cross-sectional view showing a part of the flavor inhalation system shown in FIG. 1 . 2 is yet another enlarged cross-sectional view showing a portion of the flavor inhalation system shown in FIG. 1 . 11 is yet another schematic diagram showing the air flow in the flavor generating article. FIG. 12 is a cross-sectional view of the flavor source taken along the arrow CC shown in FIG. 11. 12 is a cross-sectional view of the flavor source taken along line DD in FIG. 11 . 11 is yet another schematic diagram showing the air flow in the flavor generating article. FIG. 11 is yet another schematic diagram showing the air flow in the flavor generating article. FIG.

Below, an embodiment of the present invention will be described with reference to the drawings. In the drawings described below, identical or corresponding components will be given the same reference numerals and duplicate explanations will be omitted. In this specification, the "longitudinal direction" refers to the longitudinal direction of the flavor generating product, in other words, the direction in which the flavor generating product is inserted into the flavor inhaler.

FIG. 1 is a schematic cross-sectional side view of a flavor inhalation system according to one embodiment of the present invention. FIG. 2 is a schematic cross-sectional side view of a flavor generating article according to one embodiment of the present invention. As shown in FIG. 1, the flavor inhalation system 10 according to this embodiment includes a flavor generating article 20 and a flavor inhaler 100. The flavor inhaler 100 is preferably a portable or handheld device.

As shown in FIG. 1, the flavor inhaler 100 has a high-frequency oscillator 101, a waveguide 102, a battery 103, a PCB (Printed Circuit Board) 104, a pin-type antenna 106, an antenna mount 108, a support 110, a housing 112, and a chamber (container) 114. The flavor generating article 20 has a flavor source 40 that is heated by the flavor inhaler 100 to generate a flavor. The detailed configuration of the flavor generating article 20 will be described later.

The flavor inhaler 100 is configured to atomize the flavor generating substance or aerosol generating substance contained in the flavor source 40 of the flavor generating article 20. The flavor source 40 constitutes a part of the flavor generating article 20, which has a columnar shape extending, for example, along the longitudinal direction. The flavor generating article 20 may be, for example, a tobacco stick in which the flavor source 40 contains tobacco.

In the illustrated example, the flavor inhaler 100 is configured to receive a cylindrical flavor generating article 20. As illustrated, the high-frequency oscillator 101, the waveguide 102, the battery 103, the PCB 104, the pin-type antenna 106, the antenna mount 108, and the support 110 can be arranged in a direction in which the flavor generating article 20 is inserted into the flavor inhaler 100. The housing 112 is a housing that houses the high-frequency oscillator 101, the waveguide 102, the battery 103, the PCB 104, the pin-type antenna 106, the antenna mount 108, and the support 110.

The high frequency oscillator 101 is, for example, a solid-state semiconductor oscillator, and generates a high frequency electromagnetic field of a predetermined frequency. The semiconductor oscillator is, for example, an LDMOS transistor, a GaAs FET, a SiC MESFET, or a GaN HFET. In this specification, "high frequency electromagnetic field" means a high frequency electromagnetic field between 3 Hz and 3 THz. Also, "microwave" means a high frequency electromagnetic field between 300 MHz and 300 GHz. The high frequency oscillator 101 can generate microwaves with a frequency of 2.40 to 2.50 GHz, although this is not particularly limited. In this embodiment, the high frequency oscillator 101 generates microwaves with a frequency of 2.45 GHz.

The high-frequency oscillator 101 may include an amplifier for amplifying the high-frequency electromagnetic field. The high-frequency oscillator 101 itself may have the function of an amplifier, or an amplifier may be provided using electronic components separate from the high-frequency oscillator 101.

Although magnetron oscillators are also used as devices for generating high-frequency electromagnetic fields, when a semiconductor oscillator is used as the high-frequency oscillator 101, it is possible to make the main body smaller than when a magnetron oscillator is used. Furthermore, semiconductor oscillators can operate at a lower operating voltage than magnetron oscillators, and have high frequency stability and output stability. However, the high-frequency oscillator 101 of this embodiment may be a magnetron oscillator as long as it can generate a high-frequency electromagnetic field of a specified frequency.

The microwaves generated by the high-frequency oscillator 101 are propagated through the waveguide 102 and guided to the pin-type antenna 106. Note that a coaxial cable may be used instead of the waveguide 102. Also, if the high-frequency oscillator 101 and the pin-type antenna 106 are directly connected, the waveguide 102 or the coaxial cable may be omitted.

The waveguide 102 is a tube that connects the high frequency oscillator 101 and the pin antenna 106 and guides the microwaves generated by the high frequency oscillator 101 to the pin antenna 106. The waveguide 102 may be provided with an isolator that protects the high frequency oscillator 101 by absorbing reflected waves that are not absorbed by the flavor generating product 20 and return toward the high frequency oscillator 101. The waveguide 102 may also be provided with a power monitor that detects the power of the incident wave from the high frequency oscillator 101 and the power of the reflected wave from the flavor generating product 20, and an impedance matching unit that matches the impedance on the high frequency oscillator 101 side with the impedance on the flavor generating product 20 side to reduce the power of the reflected wave.

The battery 103 stores power used by the flavor inhaler 100. Specifically, the battery 103 can supply power to the high-frequency oscillator 101 and the PCB 104. For example, the battery 103 is a lithium-ion battery. The battery 103 may be rechargeable by an external power source.

The PCB 104 is composed of a CPU, memory, etc., and controls the operation of the flavor inhaler 100. For example, the PCB 104 starts heating the flavor source 40 in response to a user operation on an input device such as a push button or slide switch (not shown), and stops heating the flavor source 40 after a certain period of time has elapsed. If the number of puffing actions by the user exceeds a certain value, the PCB 104 may stop heating the flavor source 40 even before the certain period of time has elapsed since the start of heating the flavor source 40. For example, the puffing action is detected by a sensor (not shown).

The PCB 104 may start heating the flavor source 40 in response to the start of the puffing action, and may end heating the flavor source 40 in response to the end of the puffing action. The PCB 104 may end heating the flavor source 40 even before the end of the puffing action if a certain amount of time has passed since the start of the puffing action. In the flavor inhaler 100 according to this embodiment, the PCB 104 is disposed between the battery 103 and the high-frequency oscillator 101.

The pin-type antenna 106 has a shape that allows it to be inserted into the flavor source 40 along the longitudinal direction, and is configured to irradiate microwaves from inside the flavor source 40. The pin-type antenna 106 is positioned so as to overlap the flavor source 40 in the longitudinal direction when the flavor-generating article 20 is positioned at a desired position in the flavor inhaler 100.

In this specification, "a state in which the flavor generating article 20 is positioned at a desired position in the flavor inhaler 100" refers to a state in which the flavor generating article 20 is correctly positioned at an intended position in the flavor inhaler 100 in order to generate a flavor or aerosol from the flavor generating article 20.

The antenna length of the pin antenna 106 can be set appropriately according to the frequency of the high-frequency electromagnetic waves to be irradiated. For example, when the frequency of the microwaves generated by the pin antenna 106 is 2.45 GHz (wavelength is approximately 120 mm), the antenna length can be set to approximately 30 mm (i.e., 1/4 wavelength). The antenna diameter is, for example, 1 mm. The shape of the pin antenna 106 is not limited to a cylindrical shape, and may be, for example, a flat plate shape or a shape with a chamfered tip.

The antenna mount 108 is a member for attaching the pin-type antenna 106 to the housing 112. The antenna mount 108 may define the bottom of a chamber 114 in which at least the flavor source 40 of the flavor generating article 20 is housed within the housing 112. A shielding member such as a metal mesh with openings equal to or smaller than half the length of microwaves may be arranged on the inner surface of the housing 112 corresponding to the chamber 114 so as to surround the storage space housing the flavor generating article 20 in order to prevent leakage of electromagnetic waves in the direction of the mouthpiece.

The support portion 110 is provided on the antenna mount 108 and is a member for supporting the upstream end portion of the flavor generating article 20. The support portion 110 may also form an air flow path on the side of the support portion 110 that supplies air to the upstream end portion of the flavor generating article 20. The antenna mount 108 and the support portion 110 may be formed, for example, from a material that has a relative dielectric constant of 10 or less and does not substantially absorb microwaves.

The flavor inhaler 100 may have a thermocouple or a radiation thermometer configured to detect the temperature at any location of the flavor inhaler 100, such as in the chamber 114, in order to control the microwave power. The PCB 104 may control the power supplied to the pin-type antenna 106 based on the detection data of the thermocouple or the radiation thermometer. The PCB 104 may also control the power supplied to the pin-type antenna 106 by detecting the dielectric constant or impedance of any component of the flavor inhaler 100, such as the chamber 114, which changes due to heating.

The flavor inhaler 100 may also have a notification unit that notifies the user of information based on control by the PCB 104. Information notified to the user includes, for example, detection of insertion of the flavor generating article 20, start of heating by microwaves, transition of the aerosol to a state where it can be inhaled, error information, remaining charge of the battery 103, etc. The notification unit may be composed of a light-emitting element such as an LED, may be composed of a vibration element such as a vibration motor, or may be composed of a sound output element. The notification unit may be a combination of two or more elements of a light-emitting element, a vibration element, and a sound output element.

The flavor inhaler 100 may also have a communication unit that is an interface that acquires information about the usage status of the flavor inhaler 100 and transmits it to an external data server or a user's mobile terminal device (hereinafter referred to as a data server, etc.), and receives data from a data server, etc. For example, the communication unit transmits information about the usage status of the flavor inhaler 100, such as error information and information about the date and time of use, to a data server, etc. This allows the manufacturer of the flavor inhaler 100 to understand the usage status of the flavor inhaler 100 and to create information about updating the firmware built into the PCB 104. The communication unit is capable of receiving information about firmware updates.

The communication unit can communicate with a data server, etc., by, for example, Bluetooth (registered trademark), which is a short-distance wireless communication, or LPWA (Low Power Wide Area), which is a long-distance wireless communication. Note that communication between the communication unit and a data server, etc. is not limited to the wireless communication described above, and may be another form of wireless communication or wired communication.

As shown in FIG. 2, the flavor generating article 20 according to this embodiment may have a plug element 30, a flavor source 40, a support element 50, a cooling element 60, and a filter element 70. In the direction in which the flavor generating article 20 is inserted into the flavor inhaler 100, the plug element 30, the flavor source 40, the support element 50, the cooling element 60, and the filter element 70 are arranged adjacent to each other in this order from the tip side, and are wrapped with tipping paper (exterior member) 80. Note that the flavor generating article 20 only needs to have at least the flavor source 40, and other components may be omitted as appropriate. In addition, the flavor generating article 20 may have a shielding member such as a metal mesh with openings of less than half the length of microwaves to prevent leakage of electromagnetic waves in the direction of the mouthpiece.

Here, the flavor generating article 20 may be configured by arranging the plug element 30 and flavor source 40 wrapped by a trumpet (outer member) (not shown), the support element 50, and the cooling element 60 and filter element 70 wrapped by the trumpet side by side, and wrapping the flavor source 40, support element 50, cooling element 60, and filter element 70 with tipping paper 80. The flavor generating article 20 may be configured by arranging the plug element 30, flavor source 40, and support element 50 wrapped by a trumpet side by side, and the cooling element 60 and filter element 70 wrapped by the trumpet side by side, and wrapping the support element 50, cooling element 60, and filter element 70 with tipping paper 80.

In this specification, the term "filter" is not limited to a material that filters some object, but includes any breathable material. Specifically, for example, a "filter" includes a breathable material that has one or more communicating holes or one or more grooves or notches. The material forming the "filter" may be a porous material that is breathable, or it may be a material that is not breathable (for example, glass, ceramic, cellulose molding), etc.

The plug element 30 is disposed upstream of the flavor source 40. The plug element 30 may be, for example, an acetate filter, a neo filter, a paper filter, or the like. The plug element 30 may be in contact with the tipping paper (exterior member) 80. The plug element 30 prevents the flavor source 40 from falling off the flavor generating article 20. The plug element 30 may also be a center hole filter having a hollow portion into which the pin-type antenna 106 can be inserted. The diameter of the hollow portion of the plug element 30 may be smaller or larger than the diameter of a hollow portion 41 of the flavor source 40 described later, or may be substantially the same.

The flavor source 40 includes a first portion containing an aerosol generating substance that generates an aerosol when heated, and a second portion containing a flavor generating substance that generates a flavor when heated. This allows the aerosol generated in the first portion to be mixed with the flavor generated in the second portion in the flavor source 40. The arrangement of the first portion and the second portion in the flavor source 40 will be described later. Here, the second portion contains a carbonizable substance that is easily carbonized when heated, as described later, and the first portion does not contain a carbonizable substance.

The length of the flavor source 40 may be equal to or less than the antenna length of the pin-type antenna 106, and the ratio (L1/L2) of the length L1 of the flavor source 40 to the antenna length L2 of the pin-type antenna 106 may be equal to or less than 1.0.

The first portion of the flavor source 40 includes a carrier made of raw materials such as glass, rock wool, or ceramic, and an aerosol generating substance carried by the carrier. The carrier may be glass fiber filter paper or nonwoven fabric. The type of aerosol generating substance is not particularly limited, and various extracts from natural products and/or their constituent components can be selected depending on the application. The aerosol generating substance is preferably a polyhydric alcohol, and may be, for example, glycerin, propylene glycol, triacetin, 1,3-butanediol, or a mixture thereof.

The second portion of the flavor source 40 may contain a flavor generating substance. The flavor generating substance is a substance that generates a flavor when heated. The flavor generating substance may contain, for example, tobacco. Specific examples of tobacco include shredded dried tobacco leaves, ground tobacco leaves, and tobacco extracts (extracts made from water, organic solvents, or a mixture of these). The flavor generating substance does not have to contain tobacco.

The second portion of the flavor source 40 includes a carbonizable substance. Examples of the carbonizable substance include fiber components such as pulp and cellulose, and binders. The carbonizable substance may be, for example, a fiber component contained in tobacco, or a fiber component that can be added to the second portion, such as a filler. Such a carbonizable substance may have the function of maintaining the shape of the second portion of the flavor source 40.

The second portion of the flavor source 40 may contain an aerosol generating substance. The type of aerosol generating substance is not particularly limited, and various extracts from natural products and/or their constituent components may be selected depending on the application. The aerosol generating substance is preferably a polyhydric alcohol, and may be, for example, glycerin, propylene glycol, triacetin, 1,3-butanediol, and mixtures thereof.

The second portion of the flavor source 40 may contain a binder. Examples of binders include guar gum, xanthan gum, CMC (carboxymethylcellulose), CMC-Na (sodium salt of carboxymethylcellulose), HPC (hydroxypropylcellulose), alginic acid, and sodium alginate. The binder content is preferably 1% by weight or more and 15% by weight or less based on the total weight of the flavor source 40.

The first and second parts of the flavor source 40 may have any shape, such as pieces, sheets, particles, granules, pastes, gels, chunks, or molded bodies. The first and second parts of the flavor source 40 may have different shapes. The first and second parts of the flavor source 40 may also be formed on the inner surface of the trumpet or tipping paper 80. In this case, the first and second parts of the flavor source 40 may be formed directly on the inner surface of the trumpet or tipping paper 80, for example, by printing.

When the first and second parts of the flavor source 40 are in the form of a sheet, a sheet appropriately manufactured by a known method such as a papermaking method, a slurry method, or a rolling method can be used. In the case of a papermaking method, it can be manufactured, for example, by a method including the following steps: 1) Dried tobacco leaves such as tobacco shreds or tobacco granules are roughly crushed and extracted with water to separate into a water extract and a residue. 2) The water extract is dried under reduced pressure and concentrated. 3) Pulp or cellulose is added to the residue, which is then fiberized in a refiner and then made into paper. 4) A concentrated liquid of the water extract is added to the paper-made sheet and dried.

In the case of the slurry method, for example, it can be produced by a method including the following steps: 1) Mix crushed tobacco leaves with water, pulp or cellulose, and a binder. 2) The mixture is thinly spread (cast) and dried. In the case of the rolling method, it can be produced by a method including the following steps, for example: 1) Mix crushed tobacco leaves with water, pulp or cellulose, and a binder. 2) Extrude the mixture into a sheet and dry it.

When the first and second parts of the flavor source 40 are in sheet form, the thickness of the first and second parts of the flavor source 40 is, for example, 0.1 mm to 2.0 mm, preferably 0.2 mm to 1.5 mm, and more preferably 0.2 mm to 0.6 mm. Also, when the first and second parts of the flavor source 40 are in sheet form, the first and second parts of the flavor source 40 may be wrinkled, folded, or cut into strips. When the first and second parts of the sheet-like flavor source 40 are cut into strips, the width of the strip may be, for example, 0.1 mm to 2.0 mm.

When the first and second parts of the flavor source 40 are particulate or granular, the average particle size of the flavor source 40 may be, for example, 0.1 mm or more and 3.0 mm or less. When the first and second parts of the flavor source 40 are molded bodies, the flavor source 40 may be a porous body. When the first and second parts of the flavor source 40 are molded bodies, the flavor source 40 may have a honeycomb structure. The first and second parts of the flavor source 40 may be molded bodies having a hollow portion 41. The molded body may be an extrusion molded body, a tablet molded body, or the like.

The aerosol generating substance contained in the first portion of the flavor source 40 and the material containing the flavor generating substance contained in the second portion can be heated by microwaves irradiated from the pin-type antenna 106. The amount of the material containing the flavor generating substance in the second portion of the flavor source 40 can be, for example, 100 mg or more and 350 mg or less, and preferably 120 mg or more and 250 mg or less.

The surface area of the flavor source 40 (the surface area of the flavor source 40 that contributes to aerosol generation) is preferably 150 ^mm2 or more and ⁴⁰⁰⁰ mm2 or less. The second portion of the flavor source 40 may be composed of tobacco leaves in a strand form. In this case, the width of the tobacco leaves in a strand form is preferably 1 mm or less, and more preferably 0.5 mm or less.

The first and second parts of the flavor source 40 may carry a flavoring. The type of flavoring is not particularly limited, and from the viewpoint of imparting a good flavor sensation, the following may be used: acetanisole, acetophenone, acetylpyrazine, 2-acetylthiazole, alfalfa extract, amyl alcohol, amyl butyrate, trans-anethole, star anise oil, apple juice, Peru balsam oil, beeswax absolute, benzaldehyde, benzoin resinoid, benzyl alcohol, benzyl benzoate, benzyl phenylacetate, benzyl propionate, 2,3-butanedione, 2-butanol, butyl butyrate, butyric acid, caramel, cardamom oil, carob absolute, β-carotene, carrot juice, L-carnitine, glyceryl stearate ... Rubone, β-caryophyllene, cassia bark oil, cedarwood oil, celery seed oil, chamomile oil, cinnamaldehyde, cinnamic acid, cinnamyl alcohol, cinnamyl cinnamate, citronella oil, DL-citronellol, clary sage extract, cocoa, coffee, konjac oil, coriander oil, cuminaldehyde, davana oil, δ-decalactone, γ-decalactone, decanoic acid, dill herb oil, 3,4-dimethyl-1,2-cyclopentanedione, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, 3,7-dimethyl-6-octenoic acid, 2,3-dimethylpyrazine, 2,5-dimethyl Pyrazine, 2,6-dimethylpyrazine, ethyl 2-methylbutyrate, ethyl acetate, ethyl butyrate, ethyl hexanoate, ethyl isovalerate, ethyl lactate, ethyl laurate, ethyl levulinate, ethyl maltol, ethyl octanoate, ethyl oleate, ethyl palmitate, ethyl phenylacetate, ethyl propionate, ethyl stearate, ethyl valerate, ethyl vanillin, ethyl vanillin glucoside, 2-ethyl-3,(5 or 6)-dimethylpyrazine, 5-ethyl-3-hydroxy-4-methyl-2(5H)-furanone, 2-ethyl-3-methylpyrazine, eucalyptol, fenugreek absolute, genea Absolute, Gentian Root Infusion, Geraniol, Geranyl Acetate, Grape Juice, Guaiacol, Guava Extract, Gamma-Heptalactone, Gamma-Hexalactone, Hexanoic Acid, Cis-3-Hexene-1-ol, Hexyl Acetate, Hexyl Alcohol, Phenylhexyl Acetate, Honey, 4-Hydroxy-3-Pentenoic Acid Lactone, 4-Hydroxy-4-(3-Hydroxy-1-butenyl)-3,5,5-Trimethyl-2-Cyclohexen-1-one, 4-(Para-Hydroxyphenyl)-2-Butanone, Sodium 4-Hydroxyundecanoate, Immortelle Absolute, Beta-Ionone, Isoamyl Acetate , Isoamyl butyrate, Isoamyl phenylacetate, Isobutyl acetate, Isobutyl phenylacetate, Jasmine absolute, Cola nut tincture, Labdanum oil, Lemon terpeneless oil, Licorice extract, Linalool, Linalyl acetate, Lovage root oil, Maltol, Maple syrup, Menthol, Menthone, L-menthyl acetate, Paramethoxybenzaldehyde, Methyl 2-pyrrolyl ketone, Methyl anthranilate, Methyl phenylacetate, Methyl salicylate, 4'-Methylacetophenone, Methylcyclopentenolone, 3-Methylvaleric acid, Mimosa absolute, Honey fruit, Myristic acid, Nerol, Nero Lidol, γ-nonalactone, nutmeg oil, δ-octalactone, octanal, octanoic acid, orange flower oil, orange oil, orris root oil, palmitic acid, ω-pentadecalactone, peppermint oil, petitgrain Paraguay oil, phenethyl alcohol, phenethyl phenylacetate, phenylacetic acid, piperonal, plum extract, propenyl guaethol, propyl acetate, 3-propylidenephthalide, prune juice, pyruvic acid, raisin extract, rose oil, rum, sage oil, sandalwood oil, spearmint oil, styrax absolute, marigold oil, tea distillate, α-tetrahydrocanthus erythropoietin ... Lupineol, terpinyl acetate, 5,6,7,8-tetrahydroquinoxaline, 1,5,5,9-tetramethyl-13-oxacyclo(8.3.0.0(4.9))tridecane, 2,3,5,6-tetramethylpyrazine, thyme oil, tomato extract, 2-tridecanone, triethyl citrate, 4-(2,6,6-trimethyl-1-cyclohexenyl)2-buten-4-one, 2,6,6-trimethyl-2-cyclohexene-1,4-dione, 4-(2,6,6-trimethyl-1,3-cyclohexadienyl)2-buten-4-one, 2,3,5-trimethylpyrazine, γ-undecalactone, γ-valerolactone , vanilla extract, vanillin, veratraldehyde, violet leaf absolute, N-ethyl-p-menthane-3-carboxamide (WS-3), ethyl-2-(p-menthane-3-carboxamide) acetate (WS-5), sugar (sucrose, fructose, etc.), cocoa powder, carob powder, coriander powder, licorice powder, orange peel powder, rose pip powder, chamomile flower powder, lemon verbena powder, peppermint powder, leaf powder, spearmint powder, black tea powder, natural plant flavors (e.g., jasmine oil, lemon oil, vetiver oil, lovage oil), and at least one of esters may be selected.

The flavor source 40 may have a hollow portion 41 into which the pin-type antenna 106 can be inserted, penetrating the flavor source 40 in the longitudinal direction. The diameter of the hollow portion 41 may be larger than or the same as the antenna diameter. If the flavor source 40 does not have a hollow portion 41, when the pin-type antenna 106 is inserted into the flavor source 40, there is a possibility that components of the heated flavor source 40 will adhere to the pin-type antenna 106. By inserting the pin-type antenna 106 into the hollow portion 41 of the flavor source 40, the flavor source 40 does not come into close contact with the pin-type antenna 106. Therefore, it is possible to prevent components of the heated flavor source 40 from adhering to the pin-type antenna 106.

In addition, the flavor source 40 may have an element such as a paper layer inside to prevent direct contact between the flavor source 40 and the pin-type antenna 106. This element may be porous or may have multiple holes. In addition, an air flow path may be formed between the flavor source 40 and the pin-type antenna 106 through the hollow portion 41.

The support element 50 is disposed in contact with the flavor source 40 between the flavor source 40 and the cooling element 60. The support element 50 may be made of a synthetic fiber such as cellulose acetate tow. The support element 50 prevents the flavor source 40 from being pushed toward the downstream side of the flavor generating article 20 when the pin-type antenna 106 is inserted into the flavor source 40.

Furthermore, the support element 50 may be provided with an aperture 51 penetrating in the longitudinal direction of the support element 50 in order to avoid filtering the flavors and aerosols generated in the flavor source 40. Here, the diameter of the aperture 51 may be larger than the diameter of the hollow portion 41 of the flavor source 40. Moreover, instead of providing the aperture 51 in the center of the support element 50, a plurality of holes or grooves penetrating in the longitudinal direction of the support element 50 may be provided on the side or near the outer edge of the support element 50. The length of the support element 50 may be longer than the length of the flavor source 40. Moreover, the tip of the pin-type antenna 106 does not have to reach the inside of the aperture 51 of the support element 50.

The cooling element 60 is disposed downstream of the support element 50. The cooling element 60 may be, for example, a paper tube. The cooling element 60 cools the flavors and aerosols generated in the flavor source 40. The inside of the cooling element 60 may be filled with a material such as a sheet to increase the contact area with the flavors and aerosols and promote the cooling of the flavors and aerosols.

The cooling element 60 may also have a plurality of through holes 61 formed concentrically in the circumferential direction of the cooling element 60, penetrating the wall surface. The through holes 61 are holes for promoting the inflow of air from the outside caused by the user's inhalation, and this inflow of air can further cool the flavors and aerosols generated in the flavor source 40. The plurality of through holes may also be formed in the support element 50, the flavor source 40, and the plug element 30.

The cooling element 60 may also be provided with an aperture 62 that penetrates the cooling element 60 in the longitudinal direction. The diameter of the aperture 62 may be larger than the diameter of the aperture 51 of the support element 50. The length of the cooling element 60 may be shorter than the length of the support element 50. The hollow portion 41 of the flavor source 40, the aperture 51 of the support element 50, and the aperture 62 of the cooling element 60 may be arranged to have the same axis.

The filter element 70 is disposed downstream of the cooling element 60. The filter element 70 may be made of synthetic fibers such as cellulose acetate tow. There are no particular limitations on the filter element 70 as long as it has a general filter function. General filter functions include, for example, adjusting the amount of air mixed in when inhaling an aerosol, reducing flavor, and reducing nicotine and tar, but it is not necessary for the filter to have all of these functions.

When the flavor generating article 20 is positioned at a desired position on the flavor inhaler 100, the cooling element 60 and the filter element 70 may be exposed to the outside of the flavor inhaler 100. Furthermore, if a through hole 61 is formed in the cooling element 60, when the flavor generating article 20 is positioned at a desired position on the flavor inhaler 100, the through hole 61 may be exposed to the outside of the flavor inhaler 100.

Here, the pin-type antenna 106 shown in FIG. 1 exhibits a characteristic electric field intensity distribution. FIG. 3 is a schematic diagram showing the electric field intensity distribution of microwaves irradiated from the pin-type antenna shown in FIG. 1. This electric field intensity distribution shows the results of a simulation of the electric field intensity when a pin-type antenna 106 with a diameter of 1.0 mm and a length of 20 mm is placed at the center of a copper pipe with an inner diameter of approximately 10 mm and a thickness of approximately 0.5 mm. To simplify the simulation, the copper pipe is filled with air.

As shown in FIG. 3, the electric field strength distribution of the microwaves irradiated from the pin-type antenna 106 is shown in regions A1 to A7, with region A1 having the strongest electric field strength, and the electric field strength decreasing in the order of region A1, region A2, region A3, region A4, region A5, region A6, and region A7.

From Figure 3, it can be seen that the electric field strength of the microwaves irradiated from pin-type antenna 106 is strong in the area near the tip of the antenna and weak in the area near the base of the antenna. Also, from Figure 3, it can be seen that the electric field strength of the microwaves irradiated from pin-type antenna 106 is strong in the area close to the antenna and weak in the area far from the antenna in the direction perpendicular to the longitudinal direction.

Therefore, it is preferable that the tip of the pin-type antenna 106 is positioned so as to overlap the flavor source 40 in the longitudinal direction when the flavor generating article 20 is positioned at the desired position of the flavor inhaler 100. By positioning the tip of the pin-type antenna 106, which has a strong electric field strength, so as to overlap the flavor source 40 in the longitudinal direction, the microwaves irradiated from the pin-type antenna 106 can be efficiently transmitted to the flavor source 40.

Even if an antenna other than the pin-type antenna 106 is used, the electric field strength of the microwaves radiated from the antenna is strong in areas close to the antenna in a direction perpendicular to the longitudinal direction, and weak in areas far from the antenna.

In addition, by changing the arrangement of the first and second parts of the flavor source 40 according to the electric field strength distribution of the microwaves irradiated from the pin-type antenna 106, it is possible to prevent the carbonizable material contained in the second part from being carbonized by heating with the microwaves.

Figure 4 is an enlarged cross-sectional view showing a portion of the flavor inhalation system shown in Figure 1. Specifically, it shows the flavor source 40, the pin-type antenna 106, the housing 112, and the chamber 114 when the flavor-generating article 20 is positioned at a desired position in the flavor inhaler 100.

As shown in FIG. 4, within the chamber 114, a first region 121 is formed near the tip of the pin antenna 106, the first region 121 including region A1 where the electric field strength of the microwaves irradiated from the pin antenna 106 is strongest, and a second region 122 is formed near the base of the pin antenna 106, the second region 122 having a weaker electric field strength than the first region 121.

Here, in the flavor source 40, a first portion 42 containing an aerosol generating substance that generates an aerosol when heated is disposed in correspondence with the first region 121, and a second portion 43 containing a flavor generating substance that generates a flavor when heated is disposed in correspondence with the second region 122. As described above, the first portion 42 does not contain a carbonizable substance, and the second portion 43 contains a carbonizable substance.

In the flavor source 40, the second portion 43, which corresponds to the second region 122 near the base end of the pin antenna 106 and has a weaker electric field strength than the first region 121 near the tip of the pin antenna 106, contains a carbonizable substance that is easily carbonized by heating, thereby preventing the carbonizable substance from being carbonized by heating with microwaves. Therefore, carbonization of the substances contained in the flavor source 40 can be prevented.

The second portion 43 may include a microwave absorber 90 that absorbs microwaves and generates heat. By including a microwave absorber in the second portion 43, the second portion 43 can be heated efficiently.

Furthermore, it is preferable that the distance D between the tip of the pin-type antenna 106 and the second portion 43 in the longitudinal direction is 0.1 mm or more. By making the distance D between the tip of the pin-type antenna 106 and the second portion 43 in the longitudinal direction 0.1 mm or more, it is possible to further prevent the carbonizable material from being carbonized by heating with microwaves.

Furthermore, the distance D between the tip of the pin-type antenna 106 and the second portion 43 in the longitudinal direction may be 0.5 mm or more. By making the distance D between the tip of the pin-type antenna 106 and the second portion 43 in the longitudinal direction 0.5 mm or more, it is possible to prevent the second portion 43 from coming too close to the pin-type antenna 106 even when the user inserts the flavor-generating article 20 forcefully into the flavor inhaler 100.

Furthermore, it is preferable that the distance D between the tip of the pin antenna 106 and the second portion 43 in the longitudinal direction is 3.0 mm or less. If the distance D between the tip of the pin antenna 106 and the second portion 43 in the longitudinal direction exceeds 3.0 mm, the second portion 43 will be separated from the pin antenna 106, and there is a risk that heating of the second portion 43 will not be promoted.

In the flavor generating article 20 using the flavor source 40 having the arrangement of the first portion 42 and the second portion 43 shown in FIG. 4, the air flowing in from the plug element 30 of the flavor generating article 20 passes through the interior and/or hollow portion 41 of the flavor source 40, where it is mixed with the flavor and aerosol, passes through the support element 50, is cooled by the cooling element 60, and then passes through the filter element 70 to reach the user's mouth.

Next, referring to FIG. 5, another air flow in the flavor generating article 20 from the air that flows in from outside the flavor generating article 20 until it reaches the user's mouth will be described. FIG. 5 is a schematic diagram showing the air flow in the flavor generating article 20. In FIG. 5, the arrangement of the first portion 42 and the second portion 43 in the flavor source 40 is the same as that shown in FIG. 4. FIG. 6 is a cross-sectional view of the flavor source taken along line A-A in FIG. 5. FIG. 7 is a cross-sectional view of the flavor source taken along line B-B in FIG. 5.

As shown in Figures 5 to 7, the outer periphery of the flavor source 40 is surrounded by tipping paper (outer member) 80, and a gap 44 is formed between the flavor source 40 and the tipping paper 80. The flavor generating article 20 may have a tubular element 21. The tubular element 21 may be in contact with the inner surface of the flavor source 40 (the inner surface of the first portion 42 and the inner surface of the second portion 43). The tubular element 21 may also cover at least a part or all of the inner surface of the flavor source 40 (the inner surface of the first portion 42 and the inner surface of the second portion 43). The tubular element 21 may hold the flavor source 40.

The tubular element 21 may extend across the flavor source 40 and the support element 50. In this case, the support element 50 may be fixed to the tipping paper (outer member) 80 or the filter element 70, and the flavor source 40 may be held to the support element 50 via the tubular element 21. The tubular element 21 may be gas permeable so that the components of the heated flavor source 40 can flow into the hollow portion 41.

A sealing section 22 may be provided between the flavor source 40 and the support element 50. The sealing section 22 may seal between the flavor source 40 and the support element 50 so that air does not flow from the flavor source 40 or the hollow section 41 to the support element 50. Note that an element such as a paper layer may be provided between the tubular element 21 and the pin-type antenna 106 to prevent the components of the heated flavor source 40 from adhering to the pin-type antenna 106.

Furthermore, a first air flow path 131 is formed in the tipping paper 80 and the first portion 42, which seals and connects the outside of the flavor generating article 20 to the hollow portion 41. A second air flow path 132 is formed in the second portion 43, which connects the hollow portion 41 to the gap 44. Here, the outer periphery of the flavor source 40 may be surrounded by the tipping paper 80 and a trumpet (exterior member).

Also, as shown in FIG. 8, the tipping paper (outer member) 80 and the support element 50 may be in contact. In this case, the support element 50 may be joined to the tipping paper (outer member) 80. The flavor source 40 may be supported by the support element 50 via the sealing portion 22. For example, the downstream end of the flavor source 40 may be joined to the sealing portion 22 by adhesive or the like, and the upstream end of the support element 50 may be joined to the sealing portion 22 by adhesive or the like. In the case of such a structure, the flavor generating article 20 can hold the flavor source 40 inside even if it does not have the tubular element 21. The support element 50 may have a plurality of holes or grooves that penetrate the support element 50 in the longitudinal direction on the side surface or near the outer edge of the support element 50.

The flavor generating article 20 may have a tubular element 21 while the tipping paper (exterior member) 80 and the support element 50 are in contact with each other. The tubular element 21 may be supported by the plug element 30 and the support element 50. In this case, the tubular element 21 is supported at two points, the plug element 30 and the support element 50, so that the tubular element 21 can be prevented from shaking. Even if the flavor generating article 20 is inserted into the flavor inhaler 100 in a state where the flavor generating article 20 is tilted relative to the pin-type antenna 106, the tubular element 21 functions as a protective layer, and damage to the flavor source 40, the support element 50, the tipping paper (exterior member) 80, etc., by the pin-type antenna 106 can be prevented.

Here, the first air flow path 131 can be formed by inserting a tubular member, such as a straw, so as to penetrate the tipping paper 80 and the first portion 42. The second air flow path 132 can be appropriately formed by a known hole-making method. In addition, the proximal end side (downstream side) of the flavor source 40 is sealed in the longitudinal direction except for the gap 44, and the distal end side (upstream side) of the flavor source 40 is sealed in the longitudinal direction.

The sealed portions of the flavor generating article 20 are shown by dashed lines in Figures 5 and 6. This forms an air flow path through which air flowing in from outside the flavor generating article 20 passes in order through the first air flow path 131, the hollow portion 41, the second air flow path 132, and the gap 44. The flavor source 40 may be fixed to the plug element 30 shown in Figure 2 by, for example, gluing, or may be positioned relative to the tipping paper 80 by the above-mentioned cylindrical member.

As shown by the arrows in Figures 5 to 8, air flowing in from outside the flavor generating article 20 passes through the first air flow path 131, the hollow portion 41, the second air flow path 132, and the gap 44 in that order, passes through the support element 50, is cooled by the cooling element 60, and then passes through the filter element 70 to reach the user's mouth.

At this time, the air flowing in from outside the flavor-generating article 20 first flows along the first portion 42 and is mixed with the aerosol generated in the first portion 42, and then flows along the second portion 43 and is mixed with the flavor generated in the second portion 43. Therefore, the aerosol generated in the first portion 42 can be efficiently mixed with the flavor generated in the second portion 43.

The first air flow path only needs to communicate at least the first portion 42 with the outside of the flavor-generating article 20 in a sealed manner, and the second air flow path only needs to communicate at least the second portion 43 with the gap 44. Even in this case, an air flow path is formed in which air flowing in from the outside of the flavor-generating article 20 passes through the first air flow path, the first portion 42, the second portion 43, the second air flow path, and the gap 44 in that order, so that the aerosol generated in the first portion 42 can be efficiently mixed with the flavor generated in the second portion 43.

9 is another enlarged cross-sectional view showing a portion of the flavor inhalation system shown in FIG. 1. Specifically, the flavor source 40, the pin-type antenna 106, the housing 112, and the chamber 114 are shown in a state in which the flavor-generating article 20 is positioned in a desired position in the flavor inhaler 100.

As shown in FIG. 9, within the chamber 114, a first region 121 is formed near the tip of the pin antenna 106, which includes a region A1 where the electric field strength of the microwaves irradiated from the pin antenna 106 is strongest, and a second region 122 is formed on the opposite side of the base end of the pin antenna 106 from the tip of the pin antenna 106, where the electric field strength is weaker than that of the first region 121.

In the flavor source 40, the electric field strength is weaker than in the first region 121 near the tip of the pin antenna 106. By including a carbonizable substance that is easily carbonized by heating in the second portion 43 corresponding to the second region 122 on the opposite side of the base end of the pin antenna 106 from the tip of the pin antenna 106, it is possible to prevent the carbonizable substance from being carbonized by heating with microwaves. Therefore, it is possible to prevent carbonization of the substances contained in the flavor source 40.

Note that in order to adjust the positions of the first portion 42 and the second portion 43 relative to the pin antenna 106, the length of the pin antenna 106 may be adjusted, or the plug element 30 shown in FIG. 2 may be disposed on the base end side of the pin antenna 106 of the flavor source 40. The second portion 43 may also include a microwave absorber 90 that absorbs microwaves and generates heat. By including a microwave absorber in the second portion 43, the second portion 43 can be heated efficiently.

Furthermore, it is preferable that the distance D between the tip of the pin-type antenna 106 and the second portion 43 in the longitudinal direction is 0.1 mm or more. By making the distance D between the tip of the pin-type antenna 106 and the second portion 43 in the longitudinal direction 0.1 mm or more, it is possible to further prevent the carbonizable material from being carbonized by heating with microwaves. Furthermore, as described above, the distance D between the tip of the pin-type antenna 106 and the second portion 43 in the longitudinal direction may be 0.5 mm or more, and is preferably 3.0 mm or less.

In the flavor generating article 20 using the flavor source 40 having the arrangement of the first portion 42 and the second portion 43 shown in FIG. 9, the air flowing in from the plug element 30 of the flavor generating article 20 passes through the interior and/or hollow portion 41 of the flavor source 40, mixes with the flavor and aerosol, passes through the support element 50, is cooled by the cooling element 60, and then passes through the filter element 70 to reach the user's mouth.

At this time, the air flowing in from the plug element 30 of the flavor generating article 20 first flows along the first portion 42 and is mixed with the aerosol generated in the first portion 42, and then flows along the second portion 43 and is mixed with the flavor generated in the second portion 43. Therefore, the aerosol generated in the first portion 42 can be efficiently mixed with the flavor generated in the second portion 43.

10 is yet another enlarged cross-sectional view showing a portion of the flavor inhalation system shown in FIG. 1. Specifically, the flavor source 40, the pin-type antenna 106, the housing 112, and the chamber 114 are shown in a state in which the flavor-generating article 20 is positioned at a desired position in the flavor inhaler 100.

As shown in FIG. 10, within the chamber 114, a first region 121 is formed which is close to the pin antenna 106 in a direction perpendicular to the longitudinal direction and includes a region A1 where the electric field strength of the microwaves irradiated from the pin antenna 106 is strongest, and a second region 122 is formed which is far from the pin antenna 106 in a direction perpendicular to the longitudinal direction and has a weaker electric field strength than the first region 121.

In the flavor source 40, the second portion 43, which corresponds to the second region 122 far from the pin-type antenna 106 and has a weaker electric field strength than the first region 121 close to the pin-type antenna 106, contains a carbonizable substance that is easily carbonized by heating, so that the carbonizable substance can be prevented from being carbonized by heating with microwaves. Therefore, carbonization of the substances contained in the flavor source 40 can be prevented.

Furthermore, it is preferable that the distance D1 between the center of the pin-type antenna 106 and the second portion 43 in the radial direction is 0.1 mm or more. By making the distance D1 between the center of the pin-type antenna 106 and the second portion 43 in the radial direction 0.1 mm or more, it is possible to further prevent the carbonizable material from being carbonized by heating with microwaves. Furthermore, the distance D1 between the center of the pin-type antenna 106 and the second portion 43 in the radial direction may be 0.5 mm or more, and is preferably 3.0 mm or less.

Next, referring to FIG. 11, another air flow in the flavor generating article 20 from the air that flows in from outside the flavor generating article 20 until it reaches the user's mouth will be described. FIG. 11 is yet another schematic diagram showing the air flow in the flavor generating article 20. In FIG. 11, the arrangement of the first portion 42 and the second portion 43 in the flavor source 40 is the same as that shown in FIG. 10. FIG. 12 is a cross-sectional view of the flavor source taken along arrows C-C shown in FIG. 11. FIG. 13 is a cross-sectional view of the flavor source taken along arrows D-D shown in FIG. 11.

As shown in Figures 11 to 13, the outer periphery of the flavor source 40 is surrounded by tipping paper (outer member) 80, and a gap 44 is formed between the flavor source 40 and the tipping paper 80. The flavor generating article 20 may have a tubular element 21. The tubular element 21 may be in contact with the inner surface of the flavor source 40 (the inner surface of the first portion 42 and the inner surface of the second portion 43). The tubular element 21 may also cover at least a part or all of the inner surface of the flavor source 40 (the inner surface of the first portion 42 and the inner surface of the second portion 43). The tubular element 21 may hold the flavor source 40.

Furthermore, a third air flow path 133 is formed on the proximal end side (downstream side) of the flavor generating article 20 of the tipping paper 80, the first part 42, and the second part 43, which seals and connects the outside of the flavor generating article 20 to the hollow part 41. A fourth air flow path 134 is formed on the distal end side (upstream side) of the flavor generating article 20 of the first part 42 and the second part 43, which connects the hollow part 41 to the gap 44. Here, the outer periphery of the flavor source 40 may be surrounded by the tipping paper 80 and a trumpet (exterior member).

Also, as in the embodiment described in FIG. 8, the tipping paper (outer member) 80 and the support element 50 may be in contact. In this case, the support element 50 may be joined to the tipping paper (outer member) 80. The flavor source 40 may be supported by the support element 50 via the sealing portion 22. For example, the downstream end of the flavor source 40 may be joined to the sealing portion 22 with an adhesive or the like, and the upstream end of the support element 50 may be joined to the sealing portion 22 with an adhesive or the like. In the case of such a structure, the flavor generating article 20 can hold the flavor source 40 inside even if it does not have the tubular element 21. The support element 50 may have a plurality of holes or grooves that penetrate the support element 50 in the longitudinal direction on the side surface or near the outer edge of the support element 50.

Here, the third air flow path 133 can be formed by inserting a tubular member such as a straw so as to penetrate the tipping paper 80, the first part 42, and the second part 43. The fourth air flow path 134 can be appropriately formed by a known hole-making method. In addition, the proximal end side (downstream side) of the flavor source 40 is sealed in the longitudinal direction except for the gap 44, and the distal end side (upstream side) of the flavor source 40 is sealed in the longitudinal direction.

The sealed portions of the flavor generating article 20 are shown by dashed lines in Figures 12 and 13. This forms an air flow path through which air flowing in from outside the flavor generating article 20 passes in order through the third air flow path 133, the hollow portion 41, the fourth air flow path 134, and the gap 44. The flavor source 40 may be fixed to the plug element 30 shown in Figure 2 by, for example, gluing, or may be positioned relative to the tipping paper 80 by the above-mentioned cylindrical member.

As shown by the arrows in Figures 11 to 13, air flowing in from outside the flavor generating article 20 passes through the third air flow path 133, the hollow portion 41, the fourth air flow path 134, and the gap 44 in that order, passes through the support element 50, is cooled by the cooling element 60, and then passes through the filter element 70 to reach the user's mouth.

The third air flow path only needs to communicate at least the first portion 42 with the outside of the flavor-generating article 20 in a sealed manner, and the second air flow path only needs to communicate at least the second portion 43 with the gap 44. Even in this case, an air flow path is formed in which air flowing in from the outside of the flavor-generating article 20 passes through the third air flow path, the first portion 42, the second portion 43, the fourth air flow path, and the gap 44 in that order, so that the aerosol generated in the first portion 42 can be efficiently mixed with the flavor generated in the second portion 43.

Next, referring to FIG. 14, another air flow in the flavor generating article 20 will be described, from the air that flows in from outside the flavor generating article 20 until it reaches the user's mouth. FIG. 14 is another schematic diagram showing the air flow in the flavor generating article 20. In FIG. 14, the arrangement of the first portion 42 and the second portion 43 in the flavor source 40 is the same as that shown in FIG. 10.

14, the outer periphery of the flavor source 40 is surrounded by tipping paper (outer member) 80, and a gap 44 is formed between the flavor source 40 and the tipping paper 80. The flavor generating article 20 may have a tubular element 21. The tubular element 21 may be in contact with the inner surface of the flavor source 40 (the inner surface of the first portion 42 and the inner surface of the second portion 43). The tubular element 21 may also cover at least a part or all of the inner surface of the flavor source 40 (the inner surface of the first portion 42 and the inner surface of the second portion 43). The tubular element 21 may hold the flavor source 40.

The tubular element 21 may be fixed to the plug element 30. In this case, the flavor-generating article 20 may not have the support element 50. The tubular element 21 may be gas permeable so that the components of the heated flavor source 40 can flow into the hollow portion 41. Note that an element such as a paper layer may be provided between the tubular element 21 and the pin-type antenna 106 to prevent the components of the heated flavor source 40 from adhering to the pin-type antenna 106.

Furthermore, a fifth air flow path 135 is formed in the hollow portion 41, and a sixth air flow path 136 is formed in the gap 44, the sixth air flow path 136 having a smaller flow path area than the fifth air flow path 135 and merging with the fifth air flow path 135 before reaching the proximal end of the flavor generating article 20. Furthermore, the tipping paper 80 may be provided with a guide member 81 that directs the air that has passed through the sixth air flow path 136 toward the hollow portion 41. The guide member 81 may be formed of the same material as the tipping paper 80. Here, the outer periphery of the flavor source 40 may be surrounded by the tipping paper 80 and a trumpet (exterior member).

Also, as shown in FIG. 15, the guide member 81 may be a hollow element having a hollow portion 82 extending along its longitudinal direction, with an opening 84 of the guide member 81 at the upstream end being larger than an opening 83 of the guide member 81 at the downstream end. In this case, the hollow portion 82 may gradually decrease in diameter toward the downstream side. The hollow portion 82 may communicate with the hollow portion 41 on its upstream side, and with the opening 62 of the cooling element 60 on its downstream side.

Also, a portion of the guide member 81 facing the hollow portion 82 may be in contact with the flavor source 40. By having the portion of the guide member 81 facing the hollow portion 82 in contact with the flavor source 40, it is possible to prevent the flavor source 40 from moving downstream. In this case, it is preferable that the guide member 81 and the flavor source 40 are in partial contact with each other so that the sixth air flow path 136 is secured.

In addition, when the flavor generating article 20 has a guide member 81, the support element 50 may be provided between the flavor source 40 and the guide member 81. The support element 50 can prevent the flavor source 40 from moving downstream. In this case, in order to prevent the support element 50 from adsorbing aerosols, the support element 50 is preferably made of a non-porous material, such as glass. The support element 50 may have a plurality of holes or grooves that penetrate the support element 50 in the longitudinal direction on the side surface or near the outer edge of the support element 50.

The air flowing in from the plug element 30 of the flavor generating article 20 passes through the fifth air flow path 135 and the sixth air flow path 136, as shown by the arrows in Figures 14 and 15, where it is mixed with the flavor and aerosol, cooled by the cooling element 60, and then passes through the filter element 70 to reach the user's mouth.

At this time, the flavor generated in the second portion 43 and passing through the sixth air flow path 136 with a high flow rate collides with the guide member 81 and is directed toward the hollow portion 41, and is mixed with the aerosol generated in the first portion 42 and passing through the fifth air flow path 135 before reaching the proximal end of the flavor-generating article 20. Therefore, the aerosol generated in the first portion 42 can be efficiently mixed with the flavor generated in the second portion 43.

　Although the embodiments of the present invention have been described above, the above-mentioned embodiments of the invention are intended to facilitate understanding of the present invention and do not limit the present invention. The present invention can be modified and improved without departing from its spirit, and the present invention includes equivalents. Furthermore, the components described in the claims and specification can be combined or omitted to the extent that at least part of the above-mentioned problems can be solved or at least part of the effects can be achieved.

For example, in this embodiment, the pin-type antenna 106 is given as the antenna, but the present invention is not limited to this, and the antenna may be a planar antenna, etc. Furthermore, the antenna does not necessarily need to be inserted into the flavor-generating article 20, and may be disposed adjacent to the flavor-generating article 20, for example, on the inner surface of the housing 112 corresponding to the chamber, in a direction perpendicular to the longitudinal direction.

In addition, in this embodiment, the flavor generating article 20 has been described as having a columnar shape, but the shape is not limited to this, and the shape of the flavor generating article 20 may be flat, cup-shaped, etc. The cross section of the flavor generating article 20 may be circular, elliptical, or other shapes, such as rectangular or other polygonal cross sections. When the flavor generating article 20 is cup-shaped, it is preferable to use a material having a relative dielectric constant of 10 or less, preferably 4 or less, as the material constituting the cup. Specifically, the material constituting the cup may be glass, rock wool, paper made of ceramic (e.g., glass fiber filter paper), nonwoven fabric, or a porous molded body, etc.

Furthermore, the flavor inhaler 100 of this embodiment has a so-called counter-flow type air flow passage in which air flowing in from the upstream side of the chamber 114 in which the flavor source 40 is housed is supplied to the upstream end face of the flavor generating article 20, but is not limited to this, and may have a so-called bottom-flow type air flow passage in which air is supplied from the bottom of the chamber 114 to the upstream end face of the flavor generating article 20.

10: Flavor inhalation system 20: Flavor generating article 21: Tubular element 22: Sealing portion 30: Plug element 40: Flavor source 41: Hollow portion 42: First portion 43: Second portion 44: Gap 50: Support element 51: Opening 60: Cooling element 61: Through hole 62: Opening 70: Filter element 80: Tipping paper 81: Guide member 82: Hollow portion 83: Opening 84: Opening 90: Microwave absorber 100: Flavor inhaler 101: High frequency oscillator 102: Waveguide 103: Battery 104: PCB
Reference Signs List 106: pin-type antenna 108: antenna mount 110: support 112: housing 114: chamber 121: first region 122: second region 131: first air flow path 132: second air flow path 133: third air flow path 134: fourth air flow path 135: fifth air flow path 136: sixth air flow path

Claims

1. A flavor inhalation system, comprising:
a flavor generating article having a flavor source that generates a flavor when heated;
a flavor inhaler having a storage unit for storing the flavor source and an antenna for irradiating microwaves;
A first region including a region where the electric field strength of the microwave irradiated from the antenna is strongest, and a second region having an electric field strength weaker than that of the first region are formed in the housing portion,
the flavor source includes a first portion corresponding to the first region and a second portion corresponding to the second region when the flavor generating article is positioned at a desired position of the flavor inhaler;
The first portion does not contain a carbonizable substance that is easily carbonized by heating, and the second portion contains the carbonizable substance.
Flavor extraction system.
The flavor inhalation system according to claim 1,
the antenna is a pin-type antenna that is inserted along a longitudinal direction of the flavor generating article,
the first region is a region near a tip of the pin-type antenna,
The second region is a region near a base end of the pin-type antenna.
Flavor extraction system.
The flavor inhalation system according to claim 1,
the antenna is a pin-type antenna that is inserted along a longitudinal direction of the flavor generating article,
the first region is a region near a tip of the pin-type antenna,
The second region is a region on the opposite side of the base end of the pin type antenna with respect to the tip end of the pin type antenna.
Flavor extraction system.
The flavor inhalation system according to claim 2 or 3,
The flavor source has a hollow portion into which the pin-type antenna can be inserted.
Flavor extraction system.
A flavor inhalation system according to any one of claims 2 to 4,
When the flavor generating article is positioned at a desired position of the flavor inhaler, a tip of the pin-type antenna is arranged to overlap the flavor source in a longitudinal direction of the flavor generating article.
Flavor extraction system.
The flavor inhalation system according to claim 1,
The first region is a region close to the antenna in a direction perpendicular to the longitudinal direction of the flavor generating article,
The second region is a region far from the antenna in a direction perpendicular to the longitudinal direction.
Flavor extraction system.
A flavor inhalation system according to any one of claims 1 to 6,
the first portion includes an aerosol generating material that is heated to generate an aerosol;
the second portion includes a flavor generating substance that generates a flavor upon heating;
Flavor extraction system.
A flavor inhalation system according to claim 7, which is derived from claim 2,
The flavor generating article comprises:
an exterior member that surrounds the outer periphery of the flavor source and forms a gap between the flavor source and the exterior member;
a first air flow path formed in the exterior member and the first portion, hermetically connecting an outside of the flavor generating article to at least the first portion;
A second air flow passage is formed in the second portion and communicates at least the second portion with the gap.
Flavor extraction system.
A flavor inhalation system according to claim 7, which is derived from claim 6,
The flavor generating article comprises:
an exterior member that surrounds the outer periphery of the flavor source and forms a gap between the flavor source and the exterior member;
a third air flow path formed on the exterior member, the first portion, and the second portion on a proximal end side of the flavor generating article, and sealingly communicating the outside of the flavor generating article with at least the first portion;
A fourth air flow path is formed at least on the second portion at a distal end side of the flavor generating article and communicates at least the second portion with the gap.
Flavor extraction system.
A flavor inhalation system according to claim 7, which is derived from claim 6,
The flavor source has a hollow portion into which the antenna can be inserted,
The flavor generating article comprises:
an exterior member that surrounds the outer periphery of the flavor source and forms a gap between the flavor source and the exterior member;
a fifth air flow path formed in the hollow portion;
a sixth air flow path formed in the gap, having a flow area smaller than that of the fifth air flow path, and merging with the fifth air flow path before reaching a proximal end of the flavor generating article;
Flavor extraction system.
A flavor inhalation system according to any one of claims 1 to 10,
The second portion includes a microwave absorber that absorbs microwaves and generates heat.
Flavor extraction system.
A flavor inhalation system according to any one of claims 1 to 11,
The distance between the tip of the antenna and the second portion in the longitudinal direction of the flavor generating article is 0.1 mm or more.
Flavor extraction system.