WO2024202060A1 - Flavor inhalation article and electrical heating-type flavor inhalation system - Google Patents
Flavor inhalation article and electrical heating-type flavor inhalation system Download PDFInfo
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- WO2024202060A1 WO2024202060A1 PCT/JP2023/013701 JP2023013701W WO2024202060A1 WO 2024202060 A1 WO2024202060 A1 WO 2024202060A1 JP 2023013701 W JP2023013701 W JP 2023013701W WO 2024202060 A1 WO2024202060 A1 WO 2024202060A1
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- segment
- flavor
- wrapper
- mouthpiece
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- OGIDPMRJRNCKJF-UHFFFAOYSA-N titanium oxide Inorganic materials [Ti]=O OGIDPMRJRNCKJF-UHFFFAOYSA-N 0.000 description 1
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- 239000001069 triethyl citrate Substances 0.000 description 1
- VMYFZRTXGLUXMZ-UHFFFAOYSA-N triethyl citrate Natural products CCOC(=O)C(O)(C(=O)OCC)C(=O)OCC VMYFZRTXGLUXMZ-UHFFFAOYSA-N 0.000 description 1
- 235000013769 triethyl citrate Nutrition 0.000 description 1
- 239000001917 trigonella foenum graecum l. absolute Substances 0.000 description 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 description 1
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- 239000004474 valine Substances 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
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- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
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- 239000001846 viola odorata l. leaf absolute Substances 0.000 description 1
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- 229940119569 wormwood extract Drugs 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
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- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229910052984 zinc sulfide Inorganic materials 0.000 description 1
- DRDVZXDWVBGGMH-UHFFFAOYSA-N zinc;sulfide Chemical compound [S-2].[Zn+2] DRDVZXDWVBGGMH-UHFFFAOYSA-N 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24D—CIGARS; CIGARETTES; TOBACCO SMOKE FILTERS; MOUTHPIECES FOR CIGARS OR CIGARETTES; MANUFACTURE OF TOBACCO SMOKE FILTERS OR MOUTHPIECES
- A24D1/00—Cigars; Cigarettes
- A24D1/20—Cigarettes specially adapted for simulated smoking devices
-
- A—HUMAN NECESSITIES
- A24—TOBACCO; CIGARS; CIGARETTES; SIMULATED SMOKING DEVICES; SMOKERS' REQUISITES
- A24F—SMOKERS' REQUISITES; MATCH BOXES; SIMULATED SMOKING DEVICES
- A24F40/00—Electrically operated smoking devices; Component parts thereof; Manufacture thereof; Maintenance or testing thereof; Charging means specially adapted therefor
- A24F40/40—Constructional details, e.g. connection of cartridges and battery parts
- A24F40/42—Cartridges or containers for inhalable precursors
Definitions
- the present invention relates to a flavor inhalation article and an electrically heated flavor inhalation system.
- Flavor inhalation articles which are composed of components such as a flavor generating segment having a flavor generating component, a mouthpiece segment, and a lining sheet around which these are wound, are used in cigarettes (paper cigarettes), which have been used for many years, and in non-combustion heating flavor inhalation articles for electrically heated flavor inhalation systems that utilize electrical heating without combustion.
- Flavor inhalation articles are articles whose main purpose is to supply users with flavor components generated by burning or heating flavor generating segments.
- technologies have been developed for imparting sensory components to various components of flavor inhalation articles in order to enhance the sensations such as taste imparted by the flavors, and to impart additional sensations to the user.
- Patent Document 1 discloses a technique for adding a sensory component that imparts bitterness or the like to tipping paper.
- Patent Document 2 discloses a technique in which a coolant inclusion complex that imparts a cool feeling is applied to the outer surface of tip paper as a sensory component.
- Patent Documents 1 and 2 there is known a technique of imparting a sensory component to a lining sheet such as a tipping paper.
- a phenomenon may occur in which the sensory component imparted to the lining sheet migrates to the inside of the mouthpiece segment wrapped around the lining sheet.
- a problem may occur in which the effect of imparting a sensory component to the user that was originally intended by the provider of the flavor inhalation article is not fully exerted.
- an object of the present invention is to provide a flavor inhalation article that can suppress the migration of sensory components applied to a lining sheet into the inside of a mouthpiece segment, and an electrically heated flavor inhalation system that is equipped with such a flavor inhalation article.
- a sensory ingredient-containing layer which contains a sensory ingredient in a specific form, on the lining sheet, and imparting oil resistance to the lining sheet itself or to any components that may be present between the lining sheet and the inside of the mouthpiece segment, and thus arrived at the present invention.
- a flavor inhalation article having a flavor generating segment, a mouthpiece segment, and a lining sheet wrapping the flavor generating segment and the mouthpiece segment
- the mouthpiece segment has at least one mouthpiece component segment
- At least one of the mouthpiece constituent segments may have a first wrapper wound around its circumferential outer surface, and may further have a second wrapper wound inwardly of the first wrapper
- the lining sheet has a base layer and a sensate-containing layer disposed on the outer surface side of the base layer, the sensate-containing layer containing a sensate and a carrier for carrying the sensate, At least one selected from the group consisting of the lining sheet, the first wrapper, and the second wrapper is oil resistant; Flavor-inhaling articles.
- the mouthpiece segment has two or more mouthpiece constituent segments, At least two of the mouthpiece constituent segments are wrapped with a first wrapper; the first wrapper being oil resistant;
- the present invention provides a flavor inhalation article that can prevent sensory components applied to a lining sheet from migrating into the interior of a mouthpiece segment, and an electrically heated flavor inhalation system that includes the flavor inhalation article.
- FIG. 1 is a schematic diagram of a flavor inhalation article according to an embodiment of the present invention.
- 1 is a schematic diagram of a flavor inhalation article according to an embodiment of the present invention.
- FIG. 2 is a diagram for explaining the arrangement of a first wrapper and a second wrapper.
- 1 is a schematic diagram of an electrically heated flavor inhalation system according to an embodiment of the present invention.
- FIG. 2 is a diagram for explaining the configuration around a heating region in an electrically heated device.
- FIG. 2 is a diagram for explaining a configuration of a control unit.
- 1 is a graph showing the evaluation results of the transfer of sensory components in an example.
- each element of the electrically heated flavor inhalation system is not limited to being arranged in the direction shown in the drawings.
- a flavor inhalation article (also simply referred to as a "flavor inhalation article”) is a flavor inhalation article having a flavor generating segment, a mouthpiece segment, and a lining sheet wrapping the flavor generating segment and the mouthpiece segment,
- the mouthpiece segment has at least one mouthpiece component segment, At least one of the mouthpiece constituent segments may have a first wrapper wound around its circumferential outer surface, and may further have a second wrapper wound inwardly of the first wrapper,
- the lining sheet has a base layer and a sensate-containing layer disposed on the outer surface side of the base layer, the sensate-containing layer containing a sensate and a carrier for carrying the sensate, At least one selected from the group consisting of the lining sheet, the first wrapper, and the second wrapper is oil resistant; It is a flavor inhalation article.
- the flavor inhalation article according to the present embodiment adopts a configuration in which a sensory component-containing layer containing a sensory component and a carrier that supports the sensory component is provided on the lining sheet in order to impart the sensory component to the lining sheet, so that migration of the sensory component is unlikely to occur compared to an embodiment in which the sensory component is added directly to the base material.
- the use mode of the flavor inhalation article according to the present embodiment is not particularly limited, and may be a non-combustion heating type flavor inhalation article or a cigarette (cigarette).
- An example of a non-combustion heating type flavor inhalation article is shown in FIG.
- the flavor inhalation article according to the present embodiment will be described with reference to FIG. 1, however, the present embodiment is not limited to this form.
- each embodiment and the like may be described using drawings, but the dimensions, materials, shapes, and relative positions of components described in the description of each embodiment and the drawings are merely examples.
- a flavor inhalation article containing a tobacco filler as a flavor source will be described as an example of a flavor inhalation article, but the flavor inhalation article may not contain a tobacco filler and may contain other flavor components.
- the rod-shaped flavor inhalation article 100 shown in Fig. 1 is a flavor inhalation article having a mouthpiece segment 101, a flavor generating segment 102, and a lining sheet 103 around which the mouthpiece segment 101 and the flavor generating segment 102 are wound.
- the mouthpiece segment 101 includes a filter segment 104 consisting of a first filter segment 104A and a second filter segment 104B, and a cooling segment 105.
- the first filter segment 104A, the second filter segment 104B, the cooling segment 105, and the flavor generating segment 102 are provided coaxially adjacent to each other in this order in the axial direction (also referred to as the "long axis direction") of the flavor inhalation article 100, and an opening V is provided concentrically in the circumferential direction of the cooling segment 105.
- the opening V is usually a hole for promoting the inflow of air from the outside due to inhalation by a user, and the temperature of the components and air flowing in from the flavor generating segment 102 can be lowered by the inflow of this air.
- the first filter segment 104A and the second filter segment 104B each have a first wrapper 106 wound around the circumferential outer surface thereof.
- the first filter segment 104A further includes a second wrapper 107 wound on the inner side of the first wrapper 106, specifically, the second wrapper 107 disposed on the circumferential outer surface side of the first filter segment 104A, and a filter medium 108 disposed on the inner side of the second wrapper 107.
- the rod-shaped flavor inhalation article 100 shown in FIG. 2 is a flavor inhalation article having a mouthpiece segment 101, a flavor generating segment 102, and a lining sheet 103 around which the mouthpiece segment 101 and the flavor generating segment 102 are wound, and the mouthpiece segment 101 is a filter segment 104, which includes a filter medium 108 arranged inside the first wrapper 106.
- components generated by heating include flavor components derived from flavorings, nicotine and tar derived from tobacco leaves, and aerosol components derived from aerosol base materials.
- an aerosol base material is a base material for generating aerosols, and is not generally used in cigarettes.
- flavor components generated by burning the flavorings and tobacco leaves contained in the flavor generating segment 102 are usually carried into the user's mouth.
- reference numeral 151 denotes the mouth end of the flavor inhalation article 100 (mouthpiece segment 101).
- Reference numeral 152 denotes the tip of the flavor inhalation article 100 opposite the mouth end 151.
- the flavor generating segment 102 is disposed on the tip 152 side of the flavor inhalation article 100.
- each segment of the flavor inhalation article 100 is not limited to the embodiment shown in FIG. 1, but may be any general embodiment.
- the filter segment 104 includes two filter segments, a first filter segment 104A and a second filter segment 104B, but the embodiment may include only a single filter segment.
- the flavor inhalation article 100 preferably has a columnar shape that satisfies the aspect ratio defined as follows, which is 1 or more.
- Aspect ratio h/w w is the width of the base of the cylinder (in this specification, this is defined as the width of the base at the end (reference numeral 152) on the flavor generating segment 102 side), and h is the height, and it is preferable that h ⁇ w.
- the long axis direction is defined as the direction indicated by h. Therefore, even if w ⁇ h, the direction indicated by h will be referred to as the long axis direction for convenience.
- the shape of the base is not limited and may be a polygon, a rounded polygon, a circle, an ellipse, etc., and the width w is the diameter if the base is a circle, the major axis if the base is an ellipse, or the diameter of the circumscribing circle or the major axis of the circumscribing ellipse if the base is a polygon or a rounded polygon.
- the length h of the flavor inhalation article 100 in the longitudinal direction is not particularly limited, and is, for example, typically 40 mm or more, preferably 45 mm or more, and more preferably 50 mm or more, and is typically 100 mm or less, preferably 90 mm or less, and more preferably 80 mm or less.
- the width w of the bottom surface of the flavor inhalation article 100 is not particularly limited, and is, for example, usually 5 mm or more, preferably 5.5 mm or more, and usually 10 mm or less, preferably 9 mm or less, and more preferably 8 mm or less.
- the length ratio of the cooling segment 105 to the filter segment 104 in the longitudinal direction of the flavor inhalation article 100 is not particularly limited, but from the viewpoint of the delivery amount of the flavor component, it is usually 0.60 to 1.40:0.60 to 1.40, 0.80 to 1.20:0.80 to 1.20, preferably 0.85 to 1.15:0.85 to 1.15, more preferably 0.90 to 1.10:0.90 to 1.10, and even more preferably 0.95 to 1.05:0.95 to 1.05.
- the ratio of the lengths of the cooling segment 105 and the filter segment 104 within the above range, it is possible to achieve a balance between the cooling effect, the effect of suppressing losses due to adhesion of the generated steam and aerosol to the inner wall of the cooling segment, and the function of adjusting the air volume and flavor of the filter, thereby achieving an effect of presenting a good flavor.
- the cooling segment is made longer, the particulation of aerosols and the like is promoted, resulting in a good flavor, but if the cooling segment is too long, the passing substances will adhere to the inner wall.
- the airflow resistance in the longitudinal direction of each flavor inhalation article 100 is not particularly limited, but from the viewpoint of ease of inhalation, it is usually 10 mmH2O or more, preferably 20 mmH2O or more, and more preferably 30 mmH2O or more, and is usually 100 mmH2O or less, preferably 80 mmH2O or less, and more preferably 60 mmH2O or less.
- the airflow resistance is measured according to the ISO standard method (ISO6565:2015) using, for example, a filter airflow resistance measuring device manufactured by Cerulean Co., Ltd.
- the airflow resistance refers to the air pressure difference between the first end face and the second end face when air is flowed at a predetermined air flow rate (17.5 cc/min) from one end face (first end face) to the other end face (second end face) in a state where air does not pass through the side face of the flavor inhalation article 100.
- the unit is generally expressed in mmH 2 O. It is known that the relationship between the airflow resistance and the length of the flavor inhalation article 100 is proportional in the length range usually used (length 5 to 200 mm), and if the length is doubled, the airflow resistance of the flavor inhalation article 100 also doubles.
- At least one selected from the group consisting of the lining sheet 103, the first wrapper 106, and the second wrapper 107 (also referred to in this section as “lining sheet 103, etc.") has oil resistance.
- oil resistance means that when oil is adhered, it does not easily soak in, spread, or leak to the opposite surface.
- the method of imparting oil resistance to the lining sheet 103 and the like is not particularly limited.
- a method using a material having oil resistance can be mentioned, and specifically, a method of providing a layer containing a material having oil resistance, or a method of incorporating a material having oil resistance into a layer such as a substrate can be mentioned.
- the material having oil resistance can be incorporated into the substrate layer, or a layer containing a material having oil resistance can be provided as a layer other than the substrate layer and the sensory component-containing layer.
- the oil-resistant material is not particularly limited, but examples thereof include starch, nitrocellulose lacquer, ethylcellulose lacquer, acetylcellulose lacquer, paraffin, polyolefin, polystyrene, silicon, resin, acrylic resin, fluororesin, etc., and from the viewpoint of the influence on the smoking taste, starch, nitrocellulose lacquer, or fluororesin is preferable. Glassine paper and non-permeable paper, which have reduced gaps between the fibers of the paper, also have oil resistance.
- the content of the oil-resistant material per area in the planar direction of the lining sheet 103 is not particularly limited, but is usually 0.01 gsm or more, preferably 0.05 gsm or more, more preferably 0.1 gsm or more, and even more preferably 0.2 gsm or more, and is usually 5 gsm or less, preferably 3 gsm or less, and more preferably 2 gsm or less. If the content is equal to or greater than the lower limit of the above range, oil resistance can be uniformly imparted. Also, if the content is equal to or less than the upper limit of the above range, the effect on the winding suitability during winding can be suppressed.
- the degree of oil resistance of the lining sheet 103 etc. is not particularly limited, but the kit value that can be used as an evaluation parameter of oil resistance is preferably 2 or more, more preferably 3 or more, even more preferably 5.5 or more, and even more preferably 6 or more.
- the kit value can be increased, for example, by increasing the basis weight of the oil-resistant layer (increasing the thickness) or increasing the amount of the oil-resistant material. Note that the higher the kit value, the better the oil resistance, and there is no need to set an upper limit.
- the above kit value can be measured according to JAPAN TAPPI Paper and Pulp Test Method No. 41:2000 "Paper and Paperboard - Oil Repellency Test Method - Kit Method".
- This method specifies that five or more sheets having a size of at least 50 mm x 50 mm should be prepared as the evaluation object.
- the arranged lining sheets 103 etc. may overlap each other partially to the extent that the width of the overlapping portion is 1 mm or less.
- the test liquid is dropped onto the lining sheet 103 etc. having the largest area among the arranged lining sheets 103 etc.
- the flavor inhalation article 100 has a lining sheet 103 around which a flavor generating segment 102 and a mouthpiece segment 101 are wrapped.
- the lining sheet 103 has a base layer and a sensory component-containing layer arranged on the outer surface side of the base layer, and the sensory component-containing layer is not particularly limited as long as it contains a sensory component and a carrier for carrying the sensory component, and may have layers other than the base layer and the sensory component-containing layer.
- the basis weight of the lining sheet 103 is not particularly limited, but is usually 10 gsm or more and 120 gsm or less, preferably 25 gsm or more and 80 gsm or less, and more preferably 30 gsm or more and 60 gsm or less. If the basis weight is equal to or more than the lower limit of the above range, each segment can be firmly bonded. If the basis weight is equal to or less than the upper limit of the above range, high-speed winding is possible.
- the basis weight of the lining sheet 103 is calculated based on the weight of the substrate layer and the sensory component-containing layer described below, and if present, is calculated based on the weight of the layers that are optionally provided, such as the anchor layer, color layer, cover layer, and lip release layer, added to the weight.
- the thickness of the lining sheet 103 is not particularly limited, but is usually 10 ⁇ m or more and 120 ⁇ m or less, preferably 20 ⁇ m or more and 80 ⁇ m or less, and more preferably 35 ⁇ m or more and 55 ⁇ m or less.
- the air permeability of the lining sheet 103 is not particularly limited, but is usually 0 Coresta units or more and 30,000 Coresta units or less, and preferably more than 0 Coresta units and 10,000 Coresta units or less. When openings are provided on the lining sheet 103, it is preferably 0 Coresta units or more and 15 Coresta units or less, and more preferably 0 Coresta units.
- the air permeability is a value measured in accordance with ISO 2965:2009, and is expressed as the flow rate (cm 3 ) of gas passing through an area of 1 cm 2 per minute when the differential pressure between both sides of the paper is 1 kPa.
- 1 Coresta unit (1 Coresta unit, 1 C.U.) is cm 3 /(min ⁇ cm 2 ) under 1 kPa.
- the lining sheet 103 is oil-resistant, it is preferable that the sensory component-containing layer or a layer provided on the inner peripheral side of the sensory component-containing layer is oil-resistant. If neither the first wrapper 106 nor the second wrapper 107 is oil-resistant, it is necessary that the sensory component-containing layer or a layer provided on the inner peripheral side of the sensory component-containing layer is oil-resistant.
- the embodiment of the substrate layer is not particularly limited, and the embodiment used as a lining sheet in known cigarettes or non-combustion heating type flavor inhalation articles can be applied.
- paper made of general plant fiber (pulp), a sheet using polymer-based chemical fiber (polypropylene, polyethylene, nylon, etc.), a polymer-based sheet, metal foil, etc., or a composite material combining these can be used.
- a composite material in which a polymer-based sheet is bonded to a paper substrate can be used.
- paper is used as the substrate layer will be described, but it can also be applied to the case where a material other than paper is used within the applicable range.
- the paper may be, for example, one containing pulp as a main component.
- the pulp may be made from wood pulp such as softwood pulp or hardwood pulp, or may be made by mixing non-wood pulp, such as flax pulp, hemp pulp, sisal pulp, or esparto, which is generally used for wrapping paper for flavor inhalation products. These pulps may be used alone or in combination of multiple types in any ratio.
- the paper may consist of one sheet, but may also consist of multiple sheets or more.
- As the form of pulp chemical pulp produced by a kraft cooking method, an acidic/neutral/alkaline sulfite cooking method, a soda salt cooking method, or the like, ground pulp, chemi-ground pulp, thermomechanical pulp, or the like can be used.
- the paper may contain fillers, such as metal carbonates such as calcium carbonate or magnesium carbonate, metal oxides such as titanium oxide, titanium dioxide or aluminum oxide, metal sulfates such as barium sulfate or calcium sulfate, metal sulfides such as zinc sulfide, quartz, kaolin, talc, diatomaceous earth or gypsum, and it is particularly preferable for the paper to contain calcium carbonate from the viewpoints of improving whiteness and opacity, and increasing the heating rate.
- these fillers may be used alone or in combination of two or more types.
- the paper may contain a water resistance improver to improve water resistance.
- water resistance improvers include wet strength agents (WS agents) and sizing agents.
- wet strength agents include urea formaldehyde resin, melamine formaldehyde resin, and polyamide epichlorohydrin (PAE).
- PAE polyamide epichlorohydrin
- sizing agents include rosin soap, alkyl ketene dimer (AKD), alkenyl succinic anhydride (ASA), and highly saponified polyvinyl alcohol with a saponification degree of 90% or more.
- the basis weight of the base layer is not particularly limited, but is usually 10 gsm or more and 100 gsm or less, preferably 20 gsm or more and 70 gsm or less, and more preferably 30 gsm or more and 50 gsm or less.
- the air permeability of the base layer is not particularly limited, but is usually 0 Coresta units or more and 30,000 Coresta units or less, and preferably more than 0 Coresta units and 10,000 Coresta units or less.
- the air permeability of the base layer is a value measured in accordance with ISO 2965:2009, and is expressed as the flow rate (cm 3 ) of gas passing through an area of 1 cm 2 per minute when the differential pressure between both sides of the paper is 1 kPa.
- 1 Coresta unit (1 Coresta unit, 1 C.U.) is cm 3 /(min ⁇ cm 2 ) under 1 kPa.
- the shape of the substrate layer is not particularly limited and can be, for example, square or rectangular.
- the substrate layer may be produced by a known method or a combination of known methods, or a commercially available product may be used.
- a method can be mentioned in which the texture is adjusted and made uniform during the papermaking process using pulp on a Fourdrinier paper machine, a cylinder paper machine, or a combined cylinder and short-distance paper machine.
- the embodiment of the sensory ingredient-containing layer is not particularly limited as long as it contains a sensory ingredient and a carrier for carrying the sensory ingredient.
- the type of sensation is not particularly limited as long as it is a sensation that the user can feel on the lips, tongue, or in the mouth, and examples include skin sensations such as coldness and spiciness, and tastes such as sourness, bitterness, or sweetness.
- the sensory component is not particularly limited in type as long as it has an effect on perception, and may be, for example, at least one component selected from the group consisting of cooling components, sour components, bitter components, bitterness suppressing components, sweet components, and spicy components.
- Specific components include, for example, the components listed below, but any component generally used as a sensory component may be used.
- the sensory component may be used alone or in combination of two or more types.
- cooling sensation components include 3-l-menthoxypropane-1,2-diol, N-alkyl-p-menthane-3-carboxamide, 3-l-menthoxy-2-methylpropane-1,2-diol, menthol, menthone, camphor, pulegol, isopulegol, cineole, peppermint oil, peppermint oil, spearmint oil, eucalyptus oil, p-menthane-3,8-diol, 2-l-menthoxyethan-1-ol, 3-l-menthoxypropan-1-ol, and the like.
- menthyl 4-l-menthoxybutan-1-ol, menthyl 3-hydroxybutanoate, menthyl lactate, menthone glycerin ketal, 2-(2-l-menthyloxyethyl)ethanol, menthyl glyoxylate, 1-(2-hydroxy-4-methylcyclohexyl)ethanone, N-methyl-2,2-isopropyl, methyl-3-methylbutanamide, menthyl 2-pyrrolidone-5-carboxylate, or N-(ethoxycarbonylmethyl)-3-p-menthanecarboxamide.
- sour components include citric acid, tartaric acid, malic acid, ascorbic acid, adipic acid, sodium citrate, glucono delta lactone, gluconic acid, succinic acid, monosodium succinate (crystal), anhydrous sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, and phosphoric acid.
- bitter components examples include caffeine, coffee extract, green tea extract, black tea extract, quinine, quinine hydrochloride, denatonium benzoate, theobromine, cacao extract, limonin, naringin, hesperidin, glycosyltransferase vitamin P, tannin, tryptophan, phenylalanine, tyrosine, arginine, valine, leucine, isoleucine, proline, isoflavone, rutin, wormwood extract, Swertia japonica extract, hop extract, humulone, isohumulone, or a mixture thereof.
- bitterness suppressing components include sodium chloride, sodium gluconate, sodium acetate, erythritol, sugar-added vitamin P, thaumatin, sodium succinate, sodium tartrate, sodium citrate, sodium malate, sodium glutamate, sodium phosphate, and phospholipids.
- sweetening components include glucose, fructose, maltose, sucrose, oligosaccharides, trehalose, maltose, isomaltulose, xylitol, sorbitol, erythritol, aspartame, acesulfame potassium, licorice, saccharin, and stevia.
- pungent components include extracts of chili pepper, ginger, mustard, Japanese pepper, pepper, or garlic, capsaicin, zingerone, shogaol allyl isothiocyanate, oxybenzyl isothiocyanate, sanshool, piperine, chavicine, and allyl sulfide.
- the content of the sensory ingredient in the sensory ingredient-containing layer is not particularly limited, but is usually 0.1 gsm or more, preferably 0.3 gsm or more, more preferably 0.5 gsm or more, even more preferably 0.7 gsm or more, and 1.7 gsm or less, preferably 1.3 gsm or less, more preferably 1.0 gsm or less, and even more preferably 0.8 gsm or less. If the content is equal to or greater than the lower limit of the above range, sufficient sensory ingredients can be imparted to the user. Also, if the content is equal to or less than the upper limit of the above range, the effect on the proper winding during winding can be suppressed.
- the type of carrier is not particularly limited as long as it can carry the sensory component. Examples include water-soluble lacquer, hydrophobic lacquer, nitrocellulose, and ethyl cellulose. From the viewpoint of being able to stably carry the sensory component, nitrocellulose or ethyl cellulose is preferred.
- One type of carrier may be used alone, or two or more types may be used in combination.
- the content of the carrier in the sensory component-containing layer is not particularly limited, but is usually 10% by mass or more, preferably 20% by mass or more, and more preferably 30% by mass or more, and is usually 95% by mass or less, preferably 90% by mass or less, more preferably 75% by mass or less, and even more preferably 60% by mass or less. If the content is equal to or greater than the lower limit of the above range, the sensory component can be sufficiently supported. Also, if the content is equal to or less than the upper limit of the above range, the effect on the proper winding during winding can be suppressed.
- the method for providing a sensory ingredient-containing layer as part of the lining sheet 103 is not particularly limited, and examples include a method in which the sensory ingredient and a carrier are mixed and the mixture obtained is applied to another layer such as a base layer, or a method in which the mixture is formed into a film and adhered to another layer such as a base layer.
- a solvent may be used. In this case, after the coating or film formation, the mixture is naturally dried or heated to remove the solvent.
- the region where the sensory component-containing layer is provided is not particularly limited, and may be the entire region of the lining sheet 103 or a part of the region.
- the sensory component-containing layer is present in at least a part of the lining sheet 103 when viewed from the thickness direction of the lining sheet 103, it is preferable that at least a part of the sensory component-containing layer is present in a region up to 15 mm from the end of the lining sheet 103 on the mouth end side, and further, the length from the end is more preferably up to 12 mm, and even more preferably up to 10 mm from the end.
- the sensory component-containing layer only needs to be included in at least a part of the region from the end to the above, and may be included over the entire region or only a part of the region.
- the lining sheet 103 is configured so that the sensory component-containing layer is not present in the area up to 1 mm from the end on the mouth end side. By configuring it in this way, it becomes easier to provide the user with sufficient sensory components while suppressing raw material costs.
- the lining sheet 103 may further have an anchor layer disposed between the base layer and the sensory component-containing layer, from the viewpoint of making it easier to suppress the transfer of sensory components and, if ink is used, improving the adhesion of the ink.
- the type of component contained in the anchor layer is not particularly limited as long as it can suppress peeling of the sensory component-containing layer from the lining sheet 103, and examples thereof include at least one component selected from the group consisting of hydrophobic lacquer, nitrocellulose, ethyl cellulose, etc. These components may be used alone or in combination of two or more.
- the anchor layer may contain these components in part, or may consist of only these components.
- the amount of the anchor layer is not particularly limited, and is, for example, usually 0.1 gsm or more, preferably 0.2 gsm or more, more preferably 0.3 gsm or more, and usually 1.0 gsm or less, preferably 0.8 gsm or less, and even more preferably 0.6 gsm or less. If the amount of the anchor layer is equal to or greater than the lower limit of the above range, peeling of the sensory component-containing layer can be suppressed. Also, if the amount of the anchor layer is equal to or less than the upper limit of the above range, the effect on the proper winding during winding can be suppressed.
- the method for providing an anchor layer as part of the lining sheet 103 is not particularly limited, and examples thereof include a coating method or a method of adhering after film formation, similar to the method for providing the sensory ingredient-containing layer described above.
- the region where the anchor layer is provided is not particularly limited, and may be the entire region of the lining sheet 103 or a part of the region.
- the anchor layer is provided only in the region downstream of the surface where the flavor generating segment and the mouthpiece segment contact each other. More preferably, the anchor layer is provided only in the region 10 mm or more downstream of the surface where the flavor generating segment and the mouthpiece segment contact each other.
- the lining sheet 103 may further have a colored layer in order to achieve the desired appearance, and in particular, when the above-mentioned anchor layer is applied, it is preferable to have a colored layer disposed between the sensory ingredient-containing layer and the anchor layer.
- the type of components contained in the colored layer is not particularly limited as long as it can be colored, and coloring components such as dyes and pigments of various colors can be used.
- the colored layer may further contain hydrophobic lacquer varnish, nitrocellulose, ethyl cellulose, etc. In this case, the colored layer may have the colored components dispersed over the entire surface of the colored layer, or may be partially dispersed. In addition, the colored layer may have the colored components disposed on the inner surface of the colored layer.
- the method for providing a colored layer as part of the lining sheet 103 includes a coating method or a method of adhering after film formation, similar to the method for providing the sensory component-containing layer described above.
- the lining sheet 103 may further have a cover layer placed on the outer surface of the sensory ingredient-containing layer, from the viewpoint of suppressing physical friction during manufacturing and the volatilization of ingredients contained in the inner layer during storage.
- the type of material for the cover layer is not particularly limited as long as it can suppress deterioration due to influences from the surroundings, and examples thereof include at least one material selected from the group consisting of wax, resin, paper, film, water-soluble polymer, hydrophobic polymer, hydrophobic lacquer varnish, nitrocellulose, ethyl cellulose, etc. These materials may be used alone or in combination of two or more.
- the method for providing the cover layer as part of the lining sheet 103 is not particularly limited, and examples thereof include a coating method or a method of forming a film and then adhering it, similar to the method for providing the sensory ingredient-containing layer described above.
- the region where the cover layer is provided is not particularly limited, and may be the entire region of the lining sheet 103 or a part of the region.
- the cover layer is provided only in the region downstream of the surface where the flavor generating segment and the mouthpiece segment contact each other. More preferably, the cover layer is provided only in the region 10 mm or more downstream of the surface where the flavor generating segment and the mouthpiece segment contact each other. Even more preferably, the cover layer is provided so as to cover the entire sensory component-containing layer. Furthermore, the cover layer is provided so as not to exceed the region where the anchor layer is located.
- the lining sheet 103 may be textured in at least a portion of the area in which the sensory component-containing layer is present, when viewed through its thickness, from the viewpoint of reducing the area of physical contact with external substances and thereby inhibiting the loss of sensory components, etc., and from the viewpoint of achieving a desired appearance and feel.
- the method for texture processing is not particularly limited, and examples thereof include embossing and coating various layers partially to a large thickness.
- the ratio of the textured area to the area of the lining sheet 103 is not particularly limited.
- the texture may be applied to the entire surface of the lining sheet 103, or may be applied partially. By applying texture to the lining sheet, the area of contact between the lining sheet 103 of one flavor inhalation article 100 and the lining sheet of another flavor inhalation article 100 when the flavor inhalation article 100 is packaged in a small box can be reduced.
- the texture may also be applied to an area up to 15 mm from the end of the lining sheet 103 on the mouth end side. When a user holds the flavor inhalation article 100 in his/her mouth, the texture comes into contact with the user's lips, providing a new skin sensation.
- the lining sheet 103 may further have a lip release layer disposed on the outer surface side of the sensory component-containing layer in order to prevent the user's lips from adhering to the flavor inhalation article 100.
- the lip release layer may be treated as a type of the above-mentioned cover layer.
- the lip release layer includes or is made of a lip release material.
- the lip release material refers to a material configured to assist in the easy separation of the contact between the lips and the lining sheet 103 without substantial adhesion when the user holds the flavor inhalation article 100 in the mouth.
- the lip release material may include, for example, nitrocellulose, ethyl cellulose, or methyl cellulose.
- the outer surface of the lining sheet 103 may be coated with the lip release material by applying an ethyl cellulose-based or methyl cellulose-based ink to the outer surface of the lining sheet 103.
- the lip release material is usually placed at least in a predetermined mouthpiece area that comes into contact with the lips of a user when the user holds the flavor inhalation article 100 in the mouth.
- the lip release material placement area R1 of the outer surface of the lining sheet 103 that is covered with the lip release material can be defined as the area located between the mouthpiece end 151 of the filter segment 104 and the aperture V.
- the flavor inhalation article 100 has a mouthpiece segment 101.
- the configuration of the mouthpiece segment 101 is not particularly limited as long as it has at least one mouthpiece constituent segment, and at least one of the mouthpiece constituent segments has a first wrapper wound around its circumferential outer surface, and further has a second wrapper wound on the inner side of the first wrapper.
- Mouthpiece constituent segments that may be included in the mouthpiece segment 101 may be segments that are generally included in the mouthpieces of non-combustion heating type flavor inhalation articles or cigarettes, and examples thereof include a filter segment 104 or a cooling segment 105. The filter segment 104 and the cooling segment 105 will be described in detail below.
- At least one of the mouthpiece constituent segments preferably includes a filler (mouthpiece constituent segment filler).
- a filler mouthpiece constituent segment filler
- the form of the mouthpiece component segment containing the above-mentioned filling is not particularly limited, and examples include a segment containing a filter medium, which will be described below as an example of filter segment 104, or a center hole segment, and examples include forms in which materials such as cellulose acetate fiber, natural pulp fiber, or paper are used as the material for the filter medium or the material constituting the center hole segment.
- the filler does not need to contain cellulose acetate fibers, since this makes it easier to prevent the sensory components in the sensory component-containing layer of the lining sheet 103 from migrating to the filler.
- the filler may contain natural pulp fibers, from the viewpoint of easily preventing the sensory components in the sensory component-containing layer in the above-mentioned lining sheet 103 from migrating to the filler.
- the form of the mouthpiece constituent segment containing the above-mentioned filling is not particularly limited, and examples include a segment containing a filter medium, which will be described below as an example of filter segment 104, or a center hole segment, and examples include a form in which a material containing natural pulp fibers, particularly paper, is used as the material for the filter medium or the material constituting the center hole segment.
- the mouthpiece segment 101 may have a mouthpiece component segment that does not contain a filler, from the viewpoint of easily preventing the sensory components in the sensory component-containing layer in the inning sheet 103 from migrating to the filler.
- the form of the mouthpiece segment that does not contain a filler is not particularly limited, and an example thereof is a paper tube, which will be described later as an example of the cooling segment 105.
- the filter segment 104 is not particularly limited in its form as long as it has a function as a general filter, and may be composed of a single segment or two or more segments. When the filter segment 104 includes two or more segments, it may be configured to include a first filter segment 104A and a second filter segment 104B, as shown in FIG. 1. Examples of general functions of a filter include adjusting the amount of air mixed when inhaling an aerosol, reducing flavor, and reducing nicotine and tar, but it is not necessary to have all of these functions.
- one of the important functions is to suppress the filtration function while preventing the tobacco filler from falling and to suppress the scattering of aggregated droplets into the oral cavity.
- the filter segment 104 may be, for example, a tow made of synthetic fibers (also simply referred to as "tow"), or a material such as paper processed into a cylindrical shape.
- the shape of the filter segment 104 is not particularly limited, and any known shape can be adopted.
- the filter segment 104 can be cylindrical.
- the filter segment 104 may have a section such as a cavity (such as a center hole) or a recess whose circumferential cross section is hollow (hollow), as shown in the second filter segment 104B in Fig. 1.
- the center hole segment having a center hole is usually arranged upstream of a segment having a filter medium (e.g., an acetate filter segment), and is preferably arranged adjacent to the upstream cooling segment. According to such an embodiment, unnecessary loss of the generated aerosol can be prevented, and the appearance of the flavor inhalation article 100 can be improved.
- a filter medium e.g., an acetate filter segment
- the cross-sectional shape of the filter segment 104 in the circumferential direction is substantially circular, and the diameter of the circle can be appropriately changed according to the size of the product, but is usually 4.0 mm or more and 9.0 mm or less, preferably 4.5 mm or more and 8.5 mm or less, and more preferably 5.0 mm or more and 8.0 mm or less.
- the cross section is not circular, the above diameter is applied to a circle having the same area as the cross section.
- the circumferential length of the circumferential cross-sectional shape of the filter segment 104 can be appropriately changed according to the size of the product, but is typically 14.0 mm or more and 27.0 mm or less, preferably 15.0 mm or more and 26.0 mm or less, and more preferably 16.0 mm or more and 25.0 mm or less.
- the overall axial length of the filter segment 104 can be appropriately changed according to the size of the product, but is usually 5 mm or more and 35 mm or less, and preferably 10.0 mm or more and 30.0 mm or less.
- the shape and dimensions of the filter material can be adjusted as appropriate so that the shape and dimensions of the filter segment 104 are within the above ranges.
- the airflow resistance per 120 mm of axial length of the filter segment 104 is not particularly limited, but is usually 40 mmH2O or more and 300 mmH2O or less, preferably 70 mmH2O or more and 280 mmH2O or less, and more preferably 90 mmH2O or more and 260 mmH2O or less.
- the airflow resistance of the filter segment 104 can be measured by a method similar to the method for measuring the airflow resistance of the flavor inhalation article 100 described above.
- the filter segment 104 may be a segment including a filter medium 108, as shown in the first filter segment 104A in FIG. 1.
- the density of the filter medium 108 is not particularly limited, but is usually 0.10 g/cm 3 or more and 0.25 g/cm 3 or less, preferably 0.11 g/cm 3 or more and 0.24 g/cm 3 or less, and more preferably 0.12 g/cm 3 or more and 0.23 g/cm 3 or less.
- this density does not include the additive release container.
- the form of the filter medium 108 is not particularly limited, and any known form may be adopted, such as natural pulp fibers or cellulose acetate tow (cellulose acetate fibers) processed into a cylindrical shape.
- the single thread fineness and total fineness of these fibers are not particularly limited, but in the case of a mouthpiece member with a circumference of 22 mm, the single thread fineness is preferably 5 to 20 g/9000 m and the total fineness is preferably 12,000 to 30,000 g/9000 m.
- Examples of the cross-sectional shape of the fiber include circular, elliptical, Y-shaped, I-shaped, and R-shaped.
- the cellulose acetate long fibers may be solidified with a plasticizer (triacetin).
- triacetin may be added in an amount of 5% by weight or more and 10% by weight or less relative to the weight of the cellulose acetate tow.
- other alternative filters such as a paper filter filled with sheet-like pulp paper as a filter medium can be used.
- the filter segment 104 can be manufactured by a known method. For example, as shown in the first filter segment 104A in FIG. 1, when synthetic fibers such as cellulose acetate tow are used as the material for the filter medium 108, the filter segment 104 can be manufactured by spinning a polymer solution containing a polymer and a solvent and then shrinking the spinned polymer solution. For example, the method described in WO 2013/067511 can be used as the method.
- the filter medium 108 may also contain ingredients such as flavorings in addition to the additive release container described later, and examples of the flavorings include menthol, spearmint, peppermint, fenugreek, clove, and medium-chain triglycerides (MCTs).Flavors similar to those contained in the flavor generating segment 102 described later may also be used, with menthol being preferred.One of these ingredients may be used alone, or two or more of them may be used in any type and ratio. By adding the flavoring to the filter medium 108, the amount of flavoring delivered during use is increased compared to the conventional technology in which the flavoring is added only to the tobacco filling in the flavor generating segment 102.
- MCTs medium-chain triglycerides
- the degree of increase in the amount of flavoring delivered is further increased depending on the position of the opening V provided in the cooling segment 105.
- There is no particular limitation on the method of adding the flavoring to the filter medium 108 and it is sufficient to add the flavoring so that it is dispersed approximately uniformly in the filter medium to which the flavoring is to be added.
- the amount of flavoring added can be 10 to 100 volume % of the filter medium 108.
- the flavoring may be added to the filter medium 108 in advance before the filter segment 104 is constructed, or it may be added after the filter segment 104 is constructed.
- Activated carbon may be added to the filter medium 108.
- the amount of activated carbon added to the filter medium 108 may be 15.0 m 2 /cm 2 or more and 80.0 m 2 /cm 2 or less as a value of the specific surface area of activated carbon ⁇ the weight of activated carbon / the cross-sectional area of the filter medium perpendicular to the airflow direction in one flavor inhalation article 100.
- the above-mentioned "specific surface area of activated carbon ⁇ the weight of activated carbon / the cross-sectional area of the filter medium perpendicular to the airflow direction" may be expressed as "the surface area of activated carbon per unit cross-sectional area" for convenience.
- This surface area of activated carbon per unit cross-sectional area can be calculated based on the specific surface area of activated carbon added to the filter medium of one flavor inhalation article 100, the weight of the added activated carbon, and the cross-sectional area of the filter medium. Note that activated carbon may not be uniformly dispersed in the filter medium to which it is added, and it is not required that the above range is satisfied in all cross-sections of the filter medium (cross-sections perpendicular to the airflow direction).
- the surface area of the activated carbon per unit cross-sectional area is more preferably 17.0 m 2 /cm 2 or more, and even more preferably 35.0 m 2 /cm 2 or more. On the other hand, it is more preferably 77.0 m 2 /cm 2 or less, and even more preferably 73.0 m 2 /cm 2 or less.
- the surface area of the activated carbon per unit cross-sectional area can be adjusted, for example, by adjusting the specific surface area of the activated carbon and its added amount, and the cross-sectional area of the filter medium in the direction perpendicular to the aeration direction.
- the calculation of the surface area of the activated carbon per unit cross-sectional area is calculated based on the filter medium to which the activated carbon is added.
- the filter segment 104 is composed of a plurality of filter mediums, the cross-sectional area and length of only the filter medium to which the activated carbon is added are used as the basis.
- activated carbon examples include those made from wood, bamboo, coconut shells, walnut shells, or coal.
- Activated carbon may have a BET specific surface area of 1100 m 2 /g or more and 1600 m 2 /g or less, preferably 1200 m 2 /g or more and 1500 m 2 /g or less, and more preferably 1250 m 2 /g or more and 1380 m 2 /g or less.
- the BET specific surface area can be determined by a nitrogen gas adsorption method (BET multipoint method).
- Activated carbon may have a pore volume of 400 ⁇ L/g or more and 800 ⁇ L/g or less, more preferably 500 ⁇ L/g or more and 750 ⁇ L/g or less, and more preferably 600 ⁇ L/g or more and 700 ⁇ L/g or less.
- Pore volume can be calculated from the maximum adsorption amount obtained by using nitrogen gas adsorption method.
- the amount of activated carbon added per unit length of the filter material in the direction of airflow is preferably 5mg/cm or more and 50mg/cm or less, more preferably 8mg/cm or more and 40mg/cm or less, and even more preferably 10mg/cm or more and 35mg/cm or less.By making the specific surface area of activated carbon and the amount of activated carbon added within the above range, the surface area of activated carbon per unit cross-sectional area can be adjusted to a desired one.
- the activated carbon particles preferably have a cumulative 10% by volume particle diameter (particle diameter D10) of 250 ⁇ m or more and 1200 ⁇ m or less.
- the activated carbon particles preferably have a cumulative 50% by volume particle diameter (particle diameter D50) of 350 ⁇ m or more and 1500 ⁇ m or less.
- the particle diameters D10 and D50 can be measured by a laser diffraction scattering method.
- An example of an apparatus suitable for this measurement is the laser diffraction/scattering type particle size distribution measuring apparatus "LA-950" manufactured by Horiba, Ltd.
- the powder is poured into the cell of this apparatus together with pure water, and the particle diameter is detected based on the light scattering information of the particles.
- the measurement conditions using the above measuring device are as follows.
- Measurement mode Manual flow-mode cell
- Measurement dispersion medium Ion-exchanged water Dispersion method: Measured after 1 minute of ultrasonic irradiation Refractive index: 1.92-0.00i (sample refractive index) / 1.33-0.00i (dispersion medium refractive index) Number of measurements: Measure twice using different samples
- the filter medium 108 may include a crushable additive release container (e.g., a capsule) that includes a crushable shell such as gelatin.
- the capsule also referred to in the art as an "additive release container”
- a crushable additive release container that includes a crushable shell such as gelatin.
- the capsule when the capsule is broken by a tobacco product user before, during, or after use, it releases a liquid or substance (usually a flavoring) contained in the capsule, which is then transferred to tobacco smoke during use of the tobacco product and to the surrounding environment after use.
- the form of the capsule is not particularly limited, and may be, for example, a frangible capsule, and its shape is preferably a sphere.
- the additive contained in the capsule may include any of the additives described above, and is preferably, in particular, a flavoring or activated carbon.
- one or more materials that help filter smoke may be added as the additive.
- the form of the additive is not particularly limited, and is usually a liquid or solid.
- the use of capsules containing additives is well known in the art.
- Frangible capsules and methods for producing them are well known in the art.
- the flavoring may be, for example, menthol, spearmint, peppermint, fenugreek, or clove, medium chain triglycerides (MCT), etc.
- the flavoring may be menthol, or menthol, etc., or a combination thereof.
- the filter segment 104 may include a second wrapper 107 wrapped with the filter material described above, as shown in the first filter segment 104A of FIG. 1, for increased strength and structural rigidity.
- the second wrapper 107 may include one or more rows of adhesive-containing seams without any particular limitations.
- the adhesive may include a hot melt adhesive, and the hot melt adhesive may include polyvinyl alcohol.
- first wrapper 106 that wraps these two or more segments together, as shown in the first filter segment 104A in Fig. 1.
- first wrapper 106 the first wrapper in Fig. 1 that wraps two or more segments together
- the wrapper that is wrapped around the outer circumferential surface of one segment the second wrapper in Fig. 1
- FIG. 3 reference numerals other than the first wrapper 106 and the second wrapper 107 are omitted.
- the wrapper wound around the circumferential outer surfaces of the first filter segment 104A and the second filter segment 104B is the first wrapper 106, and the wrapper disposed inside thereof and wound around the circumferential outer surface of the first filter segment 104A is the second wrapper 107.
- the wrapper wound around the circumferential outer surfaces of the first filter segment 104A and the second filter segment 104B is the first wrapper 106, and the wrapper arranged inside thereof and wound around the circumferential outer surface of the first filter segment 104A and the circumferential outer surface of the second filter segment 104B is the second wrapper 107.
- the wrapper wound around the circumferential outer surfaces of the first filter segment 104A and the second filter segment 104B is the first wrapper 106, and there is no wrapper disposed on the inside thereof, and therefore there is no second wrapper 107.
- the wrapper wound around the circumferential outer surface of the first filter segment 104A is the first wrapper 106, and there is no wrapper disposed on the inside thereof, and therefore there is no second wrapper 107.
- the materials for the first wrapper 106 and the second wrapper 107 are not particularly limited and may be any known material, and may contain fillers such as calcium carbonate.
- the thickness of the first wrapper etc. is not particularly limited, and is usually 20 ⁇ m or more and 140 ⁇ m or less, preferably 30 ⁇ m or more and 130 ⁇ m or less, and more preferably 30 ⁇ m or more and 120 ⁇ m or less.
- the basis weight of the first wrapper etc. is not particularly limited and is usually 20 gsm or more and 100 gsm or less, preferably 22 gsm or more and 95 gsm or less, and more preferably 23 gsm or more and 90 gsm or less.
- the first wrapper etc. may be coated or uncoated, but from the standpoint of imparting functions other than strength and structural rigidity, it is preferable for it to be coated with a desired material.
- the first wrapper 106 and the second wrapper 107 may be of different materials, thicknesses, basis weights, and breathability.
- first wrapper 106 and the second wrapper 107 When at least one selected from the group consisting of the first wrapper 106 and the second wrapper 107 is oil resistant, either wrapper may be oil resistant, or both wrappers may be oil resistant. Furthermore, when comparing the first wrapper 106 and the second wrapper 107, from the viewpoint of easily preventing the sensory components in the sensory component-containing layer from migrating into the interior of the mouthpiece segment, it is preferable that the first wrapper be oil-resistant. In particular, when the mouthpiece segment has two or more mouthpiece constituent segments and at least two of the mouthpiece constituent segments are wrapped with the first wrapper, it is preferable that the first wrapper be oil-resistant.
- the center hole segment When a center hole segment (second filter segment 104B in FIG. 1) is used as the filter segment 104, the center hole segment may be composed of a filling layer having one or more hollow portions and a wrapper (first wrapper or second wrapper) wound around the outer peripheral surface of the filling layer.
- the center hole segment has the function of adjusting the length of the flavor inhalation article in the longitudinal direction (Z direction) while increasing the strength of the mouthpiece segment.
- the filling layer can be, for example, a rod with an inner diameter of ⁇ 1.0 mm or more and ⁇ 5.0 mm or less, which is densely packed with cellulose acetate fibers and hardened by adding a plasticizer containing triacetin in an amount of 6 mass% or more and 20 mass% or less relative to the mass of cellulose acetate. Since the filling layer has a high fiber packing density, air and aerosol flow only through the hollow portions during inhalation and hardly flow inside the filling layer. Since the filling layer inside the center hole segment is a fiber packed layer, the touch from the outside during use is less likely to cause discomfort to the user. Alternatively, the center hole segment may not have a wrapper and its shape may be maintained by thermoforming.
- the cooling segment 105 is one type of constituent segment of the mouthpiece segment 101, and is sandwiched adjacent to the flavor generating segment 102 and the filter segment 104. It is usually a rod-shaped member having a cavity in which the circumferential cross section of a cylinder or the like is hollow (hollow), for example, a cardboard tube.
- the cooling segment 105 may be provided with openings V (also referred to in the art as "ventilation filters (Vf)”) in the circumferential direction and concentrically therewith.
- the flavor generating segment 102 When an aerosol base material is used in the flavor generating segment 102, the flavor generating segment 102 is heated, and the vapor containing the aerosol base material and tobacco flavor components is liquefied by a decrease in temperature in the hollow portion, and particularly when the opening V is provided, the vapor is liquefied by a decrease in temperature due to contact with air from the outside, thereby accelerating the generation of the aerosol.
- the opening V will be described in detail below.
- the number of the openings V in the cooling segment 105 is not particularly limited, and a plurality of openings V may be arranged at regular intervals in the circumferential direction of the cooling segment 105.
- the cooling effect can be increased by utilizing the heat of dissolution associated with the heat absorption and phase change of the coating.
- the airflow resistance of this cylindrical cooling segment is zero mmH 2 O.
- the opening V in the cooling segment 105 is preferably located at a position 1 mm or more away from the boundary between the cooling segment 105 and the filter segment 104, and more preferably at a position 2 mm or more away. This not only improves the cooling capacity of the cooling segment 105, but also suppresses the retention of components generated by heating in the cooling segment 105, thereby improving the delivery amount of the components. It is preferable that the lining sheet 103 has an opening V directly above (a position where the openings are overlapped vertically) the opening V provided in the cooling segment 105.
- a laser beam may be irradiated from above the lining sheet 103 so as to penetrate the lining sheet 103 and the cooling segment 105, and an opening may be provided.
- the openings V of the cooling segment 105 are preferably provided so that the air inflow rate from the openings when inhaling at 17.5 ml/sec in an automatic smoking machine (the volumetric rate of air inflowing from the openings when the volumetric rate of air inhaled from the mouth end is taken as 100 volume%) is 10 to 90 volume%, preferably 50 to 80 volume%, and more preferably 55 to 75 volume%. For example, this can be achieved by selecting the number of openings V per opening group from the range of 5 to 50, selecting the diameter of the openings V from the range of 0.1 to 0.5 mm, and combining these selections.
- the air inflow ratio can be measured using an automatic smoking machine (for example, a single-cigarette automatic smoking machine manufactured by Borgwaldt) according to a method in accordance with ISO9512.
- the region in which the opening V exists is preferably a region of 4 mm or more from the boundary between the cooling segment 105 and the filter segment 104 toward the cooling segment, more preferably a region of 4.5 mm or more, even more preferably a region of 5 mm or more, and particularly preferably a region of 5.5 mm or more; from the viewpoint of ensuring the cooling function, it is preferably a region of 15 mm or less, more preferably a region of 10 mm or less, and even more preferably a region of 7 mm or less.
- the region in which the opening V exists is preferably a region of 22 mm or more from the mouth end of the flavor inhalation article 100 toward the cooling segment, preferably a region of 23.5 mm or more, preferably a region of 24 mm or more, and more preferably a region of 25 mm or more; and from the viewpoint of ensuring the cooling function, it is preferably a region of 38 mm or less, more preferably a region of 36.5 mm or less, and even more preferably a region of 33 mm or less.
- the region in which the opening V exists is preferably a region of 2 mm or more in the direction from the boundary between the cooling segment 105 and the flavor generation segment 102 toward the cooling segment 105, more preferably a region of 3.5 mm or more, and even more preferably a region of 7 mm or more, and from the viewpoint of improving the delivery amount of the components generated by heating, it is preferably a region of 18 mm or less, more preferably a region of 16.5 mm or less, even more preferably a region of 15 mm or less, and particularly preferably a region of 14.5 mm or less.
- the diameter of the aperture V is not particularly limited, but is preferably 100 ⁇ m or more and 1000 ⁇ m or less, and more preferably 300 ⁇ m or more and 800 ⁇ m or less.
- the aperture is preferably approximately circular or approximately elliptical, and in the case of an approximately elliptical shape, the above diameter represents the major axis.
- the length of the cooling segment 105 in the major axis direction can be appropriately changed according to the size of the product, but is usually 10 mm or more, preferably 15 mm or more, and usually 40 mm or less, preferably 35 mm or less, and more preferably 30 mm or less.
- the length of the cooling segment 105 in the major axis direction can be equal to or more than the above lower limit, a sufficient cooling effect can be ensured to obtain a good flavor, and by setting it to be equal to or less than the above upper limit, loss of the generated steam and aerosol due to adhesion to the inner wall of the cooling segment 105 can be suppressed.
- the total surface area of the cooling segment 105 is not particularly limited and may be, for example, 150 mm2 /mm or more and 1000 mm2 /mm or less. This surface area is the surface area per mm of the length (mm) in the air passage direction of the cooling segment 105.
- the total surface area of the cooling segment 105 is preferably 200 mm2 /mm or more, more preferably 250 mm2 /mm or more, while it is preferably 600 mm2 /mm or less, and more preferably 400 mm2 /mm or less.
- the cooling segment 105 may have a large total surface area due to its internal structure.
- the cooling segment 105 may be formed by a thin sheet of material that is wrinkled to form channels, and then pleated, gathered, and folded. The more folds or pleats within a given volume of the element, the greater the total surface area of the cooling segment 105.
- the total surface area of the cooling segment 105 is not particularly limited and may be, for example, 300 mm 2 /mm or more and 1000 mm 2 /mm or less.
- This surface area is the surface area per mm of the length (mm) in the air passage direction of the cooling segment 105.
- the total surface area of the cooling segment 105 is preferably 400 mm 2 /mm or more, more preferably 450 mm 2 /mm or more, and preferably 600 mm 2 /mm or less, and more preferably 550 mm 2 /mm or less.
- the use of paper as a material for cooling sheet components is also desirable from the viewpoint of reducing environmental impact.
- the paper as a material for cooling sheets preferably has a basis weight of 30 to 100 gsm and a thickness of 20 to 100 ⁇ m. From the viewpoint of reducing the removal of flavor source components and aerosol base components in the cooling segment, it is desirable for the paper as a material for cooling sheets to have low air permeability, and the air permeability is preferably 10 coresta or less.
- a polymer porting such as polyvinyl alcohol or a coating of a polysaccharide such as pectin
- the thickness of the constituent material of the cooling segment 105 is not particularly limited and may be, for example, 5 ⁇ m or more and 500 ⁇ m or less, or 10 ⁇ m or more and 250 ⁇ m or less.
- the opening V in the cooling segment 105 is preferably located at a position 1 mm or more away from the boundary between the cooling segment 105 and the filter segment 104, and more preferably at a position 2 mm or more away. This not only improves the cooling capacity of the cooling segment 105, but also suppresses the retention of components generated by heating in the cooling segment 105, thereby improving the delivery amount of the components. It is preferable that the lining sheet 103 has an opening directly above (a position where the openings are overlapped vertically) the opening V provided in the cooling segment 105.
- a laser beam may be irradiated from above the lining sheet 103 so as to penetrate the lining sheet 103 and the cooling segment 105, and an opening may be formed.
- the openings of the cooling segment 105 are preferably provided so that the air inflow rate from the openings when inhaling at 17.5 ml/sec with an automatic smoking machine (the volumetric rate of air inflowing from the openings when the volumetric rate of air inhaled from the mouth end is taken as 100 volumetric%) is 10 to 90 volume%, preferably 50 to 80 volume%, more preferably 55 to 75 volume%.
- the number of openings V per opening group is selected from the range of 5 to 50, the diameter of the openings V is selected from the range of 0.1 to 0.5 mm, and a combination of these selections can be used to achieve this.
- the above air inflow rate can be measured using an automatic smoking machine (for example, a single-cigarette automatic smoking machine manufactured by Borgwaldt) by a method conforming to ISO9512.
- the length of the cooling segment 105 in the axial direction (air flow direction) is not particularly limited, but is usually 10 mm or more, preferably 15 mm or more, and usually 40 mm or less, preferably 35 mm or less, and more preferably 30 mm or less. It is particularly preferable that the axial length of the cooling segment 105 is 20 mm.
- the axial length of the cooling segment 105 By setting the axial length of the cooling segment 105 to the above lower limit or more, a sufficient cooling effect can be ensured and a good flavor can be obtained. In addition, by setting the axial length of the cooling segment 105 to the above upper limit or less, loss caused by steam and aerosols generated during use adhering to the inner wall of the cooling segment 105 can be suppressed.
- the form of the flavor generating segment 102 is not particularly limited as long as it is a known form, but is usually a form in which a flavor source such as a tobacco filler is wrapped with a flavor generating segment wrapper.
- the method of manufacturing the flavor generating segment 102 is also not particularly limited, and a known method or a combination of known methods can be applied.
- the form of the flavor source is not particularly limited, and in the case of a tobacco filling, known flavor sources such as tobacco shreds or reconstituted tobacco sheets can be used.
- the tobacco filling may contain an aerosol base.
- the aerosol base is a base material that generates an aerosol by heating, and examples of the aerosol base include glycerin, propylene glycol, triacetin, 1,3-butanediol, and mixtures thereof.
- the content of the aerosol base material in the tobacco filler is not particularly limited, and from the viewpoint of generating sufficient aerosol and imparting a good flavor, it is usually 5% by weight or more, preferably 10% by weight or more, and usually 50% by weight or less, preferably 15% by weight or more and 25% by weight or less, relative to the total amount of the tobacco filler.
- the material of the tobacco shreds is not particularly limited, and known materials such as lamina, ribs, etc. may be used.
- dried tobacco leaves may be pulverized to an average particle size of 20 ⁇ m or more and 200 ⁇ m or less to obtain tobacco shreds, which are then homogenized and processed into a sheet (hereinafter simply referred to as a homogenized sheet) and then shredded.
- a so-called strand type may be used in which a homogenizing sheet having a length approximately equal to the longitudinal direction of the flavor generation segment 102 is chopped and filled approximately horizontally to the longitudinal direction of the flavor generation segment 102.
- the width of the tobacco shreds is preferably 0.5 mm or more and 2.0 mm or less.
- the content of the dried tobacco leaves contained in the flavor generation segment 102 is not particularly limited, but may be 200 mg/rod part or more and 800 mg/rod part or less, and preferably 250 mg/rod part or more and 600 mg/rod part or less. This range is particularly suitable for a flavor generation segment 102 having a circumference of 22 mm and a length of 20 mm.
- Various types of tobacco can be used for the tobacco leaves used in the production of shredded tobacco and homogenized sheets. Examples include flue-cured tobacco, burley, orient, native tobacco, other Nicotiana tabacum varieties, Nicotiana rustica varieties, or mixtures of these. As for mixtures, the above varieties can be appropriately blended to achieve the desired flavor. Details of the above tobacco varieties are disclosed in "Encyclopedia of Tobacco, Tobacco Research Center, March 31, 2009." There are several conventional methods for producing homogenized sheets, that is, methods for grinding tobacco leaves and processing them into homogenized sheets. The first method is to produce a paper-making sheet using a papermaking process.
- the second method is to mix a suitable solvent such as water with ground tobacco leaves to homogenize them, and then cast the homogenized mixture thinly on a metal plate or metal plate belt and dry it to produce a cast sheet.
- the third method is to mix a suitable solvent such as water with ground tobacco leaves to homogenize them, and extrude them into a sheet to produce a rolled sheet. Details of the types of homogenizing sheets mentioned above are disclosed in the "Encyclopedia of Tobacco, Tobacco Research Center, March 31, 2009."
- the moisture content of the tobacco filling can be 10% by weight or more and 15% by weight or less, and preferably 11% by weight or more and 13% by weight or less, based on the total amount of the tobacco filling. Such a moisture content suppresses the occurrence of stains on the flavor generating segment wrapper, which will be described later, and improves the suitability for rolling during the manufacture of the flavor generating segment 102.
- dried tobacco leaves may be crushed to an average particle size of about 20 ⁇ m to 200 ⁇ m, homogenized, processed into a sheet, and then shredded to a width of 0.5 mm or more and 2.0 mm or less may be used.
- the tobacco filling may contain the aerosol base material described above.
- the type of the aerosol base material is not particularly limited, and various extracts from natural products and/or their constituent components can be selected depending on the application.
- the content of the aerosol base material in the tobacco filling is not particularly limited, and from the viewpoint of generating sufficient aerosol and imparting a good flavor, it is usually 5% by weight or more, preferably 10% by weight or more, and usually 50% by weight or less, preferably 15% by weight or more and 25% by weight or less, based on the total amount of the tobacco filling.
- the tobacco filling may contain a flavoring.
- the type of flavoring is not particularly limited, and from the viewpoint of imparting a good flavor, 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.
- ⁇ -carotene carrot juice, L-carvone, ⁇ -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, ⁇ -decalactone, ⁇ -decalactone, decanoic acid, dill herb oil, 3,4-dimethyl-1,2-cyclopentanedione, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one , 3,7-dimethyl-6-octenoic acid, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazin
- the flavor generating segment 102 may have a fitting portion with a heater member or the like for heating the flavor inhalation article 100 . It is preferable that the flavor generation segment 102 has a cylindrical shape, and in this case, it is preferable that the aspect ratio represented by the height of the flavor generation segment 102 in the major axis direction to the width of the base of the flavor generation segment 102 is 1 or more.
- the shape of the bottom of the flavor generation segment 102 is not limited and may be a polygon, a rounded polygon, a circle, an ellipse, etc., and the width is the diameter when the bottom is a circle, the major axis when the bottom is an ellipse, and the diameter of the circumscribing circle or the major axis of the circumscribing ellipse when the bottom is a polygon or a rounded polygon.
- the height of the flavor generation segment 102 is preferably about 10 to 70 mm, and the width is preferably about 4 to 9 mm.
- the length of the flavor generating segment 102 in the longitudinal direction may be changed appropriately according to the size of the product, but is usually 10 mm or more, preferably 12 mm or more, more preferably 15 mm or more, and even more preferably 18 mm or more, and is usually 70 mm or less, preferably 50 mm or less, more preferably 30 mm or less, and even more preferably 25 mm or less.
- the ratio of the length of the flavor generating segment 102 to the length h of the flavor generating segment 102 in the longitudinal direction is usually 10% or more, preferably 20% or more, more preferably 25% or more, and even more preferably 30% or more, from the viewpoint of the amount of flavor delivered, and from the viewpoint of the balance of the aerosol temperature when an aerosol base material is used, and is usually 60% or less, preferably 50% or less, more preferably 45% or less, and even more preferably 40% or less.
- the composition of the flavor generating segment wrapper is not particularly limited and may be a general form, for example, cellulose fiber paper, etc., specifically, pulp may be the main component. Pulp may be made from wood pulp such as softwood pulp or hardwood pulp, or may be made by mixing with non-wood pulp generally used for cigarette paper for tobacco products, such as flax pulp, hemp pulp, sisal pulp, or esparto.
- the type of pulp that can be used includes chemical pulp produced by the kraft cooking method, acidic/neutral/alkaline sulfite cooking method, soda salt cooking method, etc., ground pulp, chemi-ground pulp, thermomechanical pulp, etc.
- the above pulp is used in the papermaking process using a Fourdrinier papermaking machine, a cylinder papermaking machine, or a combined cylinder/shortening papermaking machine, and the texture is adjusted and made uniform to produce a flavor-generating segment wrapper.
- a wet strength enhancer can be added to impart water resistance to the flavor-generating segment wrapper, or a sizing agent can be added to adjust the printing condition of the flavor-generating segment wrapper.
- papermaking additives such as aluminum sulfate, various anionic, cationic, nonionic, or amphoteric retention improvers, drainage improvers, or paper strength enhancers, as well as dyes, pH adjusters, defoamers, pitch control agents, or slime control agents can be added.
- the basis weight of the flavor generating segment wrapper base paper is not particularly limited, but is usually 20 gsm or more, preferably 25 gsm or more, and usually 65 gsm or less, preferably 50 gsm or less, more preferably 45 gsm or less.
- the thickness of the flavor generating segment wrapper is not particularly limited, but from the viewpoints of rigidity, breathability, and ease of adjustment during papermaking, it is usually 10 ⁇ m or more, preferably 20 ⁇ m or more, and more preferably 30 ⁇ m or more, and is usually 100 ⁇ m or less, preferably 75 ⁇ m or less, and more preferably 50 ⁇ m or less.
- the shape of the flavor generating segment wrapper is not particularly limited, and may be, for example, a square or a rectangle, in which case, specifically, the length of one side may be about 6 to 70 mm, and the length of the other side may be about 15 to 28 mm, preferably 22 to 24 mm, and more preferably about 23 mm.
- the end of the cigarette paper in the w direction and the end on the opposite side are overlapped by about 2 mm and glued to form a cylindrical paper tube shape in which the tobacco filler is filled.
- the size of the rectangular flavor generating segment wrapper can be determined depending on the size of the finished flavor generating segment 102.
- the length of one side may be 20 to 60 mm and the length of the other side may be 15 to 28 mm.
- the flavor generating segment wrapper may contain a filler, the filler content being, for example, from 10% to less than 60% by weight, preferably from 15% to 45% by weight, based on the total weight of the flavor generating segment wrapper.
- the flavor generating segment wrapper preferably has at least 15% and at most 45% by weight filler within the preferred basis weight range (at least 25 gsm and at most 45 gsm).
- the filler when the basis weight is 25 gsm or more and 35 gsm or less, the filler is preferably 15 wt% or more and 45 wt% or less, and when the basis weight is more than 35 gsm and 45 gsm or less, the filler is preferably 25 wt% or more and 45 wt% or less.
- the filler calcium carbonate, titanium dioxide, kaolin, or the like can be used, but it is preferable to use calcium carbonate from the viewpoint of enhancing flavor and whiteness.
- the flavor generating segment wrapper may contain various auxiliaries other than the base paper and fillers.
- a water resistance improver may be added to improve water resistance.
- the water resistance improver includes a wet strength agent (WS agent) and a sizing agent.
- wet strength agent include urea formaldehyde resin, melamine formaldehyde resin, polyamide epichlorohydrin (PAE), etc.
- PAE polyamide epichlorohydrin
- the sizing agent include rosin soap, alkyl ketene dimer (AKD), alkenyl succinic anhydride (ASA), or highly saponified polyvinyl alcohol with a saponification degree of 90% or more.
- a paper strength enhancer may be added, for example, polyacrylamide, cationic starch, oxidized starch, CMC, polyamide epichlorohydrin resin, polyvinyl alcohol, etc.
- oxidized starch improves the air permeability (for example, JP 2017-218699 A).
- the flavor-generating segment wrapper may be appropriately coated, and specifically, a coating agent may be added to at least one of the two surfaces, the front and back surfaces.
- a coating agent capable of forming a film on the surface of the paper and reducing liquid permeability is preferred.
- alginic acid or a salt thereof e.g., a sodium salt
- a polysaccharide such as pectin
- a cellulose derivative such as ethyl cellulose, methyl cellulose, carboxymethyl cellulose, or nitrocellulose
- starch or a derivative thereof e.g., an ether derivative such as carboxymethyl starch, hydroxyalkyl starch, or cationic starch, an ester derivative such as starch acetate, starch phosphate, or starch octenyl succinate).
- the flavor inhalation article 100 may have components other than the above-mentioned components, for example, a tip segment upstream of the flavor generating segment 102.
- the tip segment may have a filler therein and be wrapped with a tip segment wrapper.
- the filler may include cellulose acetate fiber, natural pulp fiber, etc.
- the filler includes paper.
- the tip segment may further include an aerosol generating substrate or a flavoring.
- the manufacturing method of the above-mentioned flavor inhalation article 100 is not particularly limited, and a known method or a combination of known methods can be applied.
- the flavor inhalation article 100 can be manufactured by wrapping the flavor generating segment 102 and the mouthpiece segment 101 with a lining sheet 103.
- an electric heating type flavor inhalation system which is another embodiment of the present invention is an electric heating type flavor inhalation system including the above-mentioned flavor inhalation article and an electric heating type device that heats the flavor inhalation article.
- the configuration of the electrically heated flavor inhalation system is not particularly limited, and may be, for example, a configuration as shown in Fig. 4.
- Fig. 4 is a diagram illustrating the internal structure of an electrically heated flavor inhalation system 200. Note that the flavor inhalation article 100 in Fig. 4 is a schematic diagram of the flavor inhalation article 100 in Fig. 1.
- the electrically heated flavor inhalation system 200 includes a flavor inhalation article 100 and an electrically heated device 30 that heats the flavor generating segment 102 of the flavor inhalation article 100.
- the flavor inhalation article 100 is accommodated in the accommodation cavity 313 of the accommodation section 310 through the insertion port 3A of the electrically heated device 30 so as to be freely inserted and removed.
- the flavor inhalation article 100 is inserted into the storage cavity 313, and in this state, the heater provided in the storage section 310 is made to generate heat, which heats the flavor source inside the flavor inhalation article 100, generating an aerosol containing components such as tobacco components, which is then inhaled by the user.
- the electric heating device 30 has a housing 31, which is a case for accommodating various components.
- the housing 31 accommodates a heater 32, a temperature sensor 35, a suction sensor 36, a control unit 37, a power source 38, etc.
- the housing 31 has a storage section 310 that stores the flavor inhalation article 100 in an insertable and removable manner from the front end to the rear end.
- the storage section 310 includes a cylindrical peripheral wall 312 that extends in the inserting/removing direction of the flavor inhalation article 100 and defines the outer periphery of a space into which the flavor inhalation article 100 is inserted, and a disk-shaped rear wall 311 that closes the rear end of the peripheral wall 312 so as to define the rear end of the space.
- the peripheral wall 312 and the rear wall 311 of the storage section 310 may be formed integrally with the housing 31, or may be formed separately from the housing 31 and assembled to the housing 31.
- the open end of the peripheral wall 312 in the storage section 310 is open toward the outside of the housing 31, and serves as an insertion opening 3A for inserting the flavor inhalation article 100.
- the internal space of the peripheral wall 312 serves as a cylindrical storage cavity 313 into which the tip portion of the flavor inhalation article 100 can be inserted and removed via the insertion opening 3A.
- the symbol CL indicates the central axis of the storage cavity 313 in the direction in which the flavor inhalation article 100 is inserted and removed.
- the direction along this central axis CL will also be referred to as the axial direction.
- the outer diameter of the storage cavity 313, i.e., the inner diameter of the peripheral wall 312, may be equal to, slightly larger than, or slightly smaller than the outer diameter of the flavor inhalation article 100.
- a heater 32 is provided around the peripheral wall 312 of the storage section 310.
- the peripheral wall 312 and rear wall 311 of the storage section 310 are formed from a material that can withstand the heat of the heater 32 and transmit the heat of the heater 32 to the flavor inhalation article 100.
- Materials used for such a storage section 310 can be, for example, metals such as stainless steel or heat-resistant resins.
- the heater 32 may be disposed within the peripheral wall 312.
- the heater 32 generates heat upon receiving power from the control unit 37, and heats the flavor inhalation article 100 housed in the housing unit 310. That is, the heater 32 is one form of a heating unit that heats the flavor inhalation article 100.
- the type of heater 32 is not particularly limited, but may be, for example, a steel material with a heating wire (e.g., a wire material with high electrical resistance such as nichrome, iron chrome, or iron nickel) stretched around it, or a ceramic heater, sheathed heater, etc.
- a sheathed heater is a heater in which a heating wire is covered with a metal pipe together with a filler.
- FIG 4 shows the state in which the flavor inhalation article 100 is inserted into the storage cavity 313.
- the heater 32 receives power from the control unit 37 as described below and heats the flavor generating segment 102 to a predetermined temperature.
- the space in the storage cavity 313 that is heated to a predetermined temperature by the heat of the heater 32 is the heating area A1
- the space adjacent to the insertion opening side of the heating area A1 in the axial direction (insertion/removal direction) is the non-heating area A2.
- the non-heating area A2 is formed on the insertion opening side of the storage cavity 313, and the heating area A1 is formed on the back side of the storage cavity 313.
- the heater 32 is arranged around or inside the peripheral wall 312 in the heating area A1, and heats the heating area A1 from the outside. Note that the heater 32 does not only heat the area in contact with it, but also heats areas away from the heater 32 by radiation or heat transfer. For example, the heater 32 heats from the front end of the heater 32 to a position 317 on the insertion opening side in the axial direction at a predetermined temperature. Therefore, the heated area A1 is an area from the position 317 to the rear wall 311 in the axial direction of the storage section 310.
- the position 317 is a boundary between the heated area A1 and the non-heated area A2, and the non-heated area A2 is from the boundary 317 to the front end of the storage cavity 313 in the axial direction.
- the boundary 317 may be determined as a boundary between an area that has a predetermined temperature and an area that has a temperature lower than the predetermined temperature when actually heated by the heater 32, or may be determined as an estimated boundary between an area that has a predetermined temperature and an area that has a temperature lower than the predetermined temperature when the heater 32 is heated under a preset condition.
- the boundary position between the area where the peripheral wall 312 has a predetermined temperature and the area where the temperature is lower than the predetermined temperature is estimated, and a plane that passes through the boundary position and is perpendicular to the central axis CL is determined as the boundary 317 as shown by the two-dot chain line in FIG. 5.
- the part of the storage cavity 313 where the flavor generating segment 102 is located may be the heated region A1
- the part where the cooling segment 105 is located may be the non-heated region A2.
- Control unit 6 is a diagram showing the configuration of the control unit 37.
- the control unit 37 controls the operating state of the electric heating device 30, such as controlling heating by the heater 32.
- the control unit 37 is a computer including a processor 71, such as a central processing unit (CPU), digital signal processor (DSP), or field-programmable gate array (FPGA), a memory 72, such as random access memory (RAM) or read only memory (ROM), and an input/output unit 73.
- the control unit 37 also includes a drive circuit 74 for the heater 32.
- the memory 72 may include a memory that functions as a main memory unit 721 and a memory that functions as an auxiliary memory unit 722.
- the memory 72 may be formed integrally with the processor 71 (as one chip). Examples of the memory 72 include storage media such as volatile memory such as RAM, non-volatile memory such as ROM, EPROM (Erasable Programmable ROM), SSD, or removable media.
- the memory 72 can store an operating system (OS), various programs (firmware), various data tables, various databases, setting data, user data, and the like, for executing the operations of the electrically heated device 30.
- OS operating system
- programs firmware
- various data tables various databases, setting data, user data, and the like, for executing the operations of the electrically heated device 30.
- the input/output unit 73 is a means for inputting information such as power on/off by the user (smoker) to the processor 71, or outputting information to the user.
- the input/output unit 73 is, for example, an interface that operates the temperature sensor 35 and the suction sensor 36 at a predetermined timing and acquires the detection values of the sensors 35, 36.
- the input/output unit 73 may also include input means such as operation buttons and a touch panel, as well as output means such as a display unit, a vibrator, and a speaker.
- the input/output unit 73 may also include a communication unit for communicating with an external device via a communication line.
- the communication unit can connect to another computer via a communication cable, receive programs and data for controlling the electric heating device 30, and store them in the memory 72 to update the firmware, heating profile, and the like.
- the display unit is a means for displaying information, and may be, for example, an indicator such as an LED, a liquid crystal display device, or an organic EL display device.
- the drive circuit 74 supplies power from the power source 38 to the heater 32 according to instructions from the processor 71, and operates the heater 32.
- the drive circuit 74 is, for example, a converter that adjusts the amount of current flowing to the heater 32.
- the control unit 37 functions as predetermined functional units, such as a determination unit 711, a heating control unit 712, and an output control unit 713, when the processor 71 reads out a program stored in the memory 72 into the working area of the main storage unit and executes it.
- these functional units are not limited to those realized based on a program (software), and some or all of them may be configured by hardware circuits such as a processor, an integrated circuit, and a logic circuit.
- the determination unit 711 determines information such as the operation by the user, the state of the flavor inhalation article 100, and the heating state by the heater 32 based on the detection results of the sensors 35, 36 and the input information from the input means. For example, the determination unit 711 measures the number of inhalations from the detection value of the suction sensor 36, and determines whether the number of inhalations has reached a predetermined number.
- the heating control unit 712 controls the drive circuit 74 based on the judgment result of the judgment unit 711, thereby controlling the power supplied from the power source 38 to the heater 32 via the drive circuit 74. For example, the heating control unit 712 ends the heating when the judgment unit 711 judges that the number of inhalations has reached a predetermined number. Also, when the judgment unit 711 judges that the amount of moisture or flavor source in the flavor generation segment 102 has decreased to a predetermined amount, the heating control unit 712 changes the power supplied to the heater 32 to change the heating temperature. Furthermore, when the judgment unit 711 judges that the amount of moisture or flavor source in the flavor generation segment 102 has decreased to the point where heating should be ended, the heating control unit 712 stops the power supply to the heater 32 and ends the heating.
- the output control unit 713 outputs notifications, warnings, etc. to the user based on the determination result of the determination unit 711. For example, the output control unit 713 outputs a signal when the remaining number of possible suctions reaches or falls below a predetermined number. As an output to the user, the output control unit 713 outputs, for example, a display on a display unit, sound output from a speaker, vibration by a vibrator, etc.
- the length of the heater 32 in the longitudinal direction can be within the range of L ⁇ 5.0 mm, where the length of the flavor generating segment 102 in the longitudinal direction is L mm.
- the length of the heater 32 in the longitudinal direction is preferably L mm or more, and from the viewpoint of suppressing the generation of components that have an undesirable effect on the flavor, the length is preferably L+0.5 mm or less, L+1.0 mm or less, L+1.5 mm or less, L+2.0 mm or less, L+2.5 mm or less, L+3.0 mm or less, L+3.5 mm or less, L+4.0 mm or less, L+4.5 mm or less, or L+5.0 mm or less.
- the heating intensity such as the heating time and heating temperature of the flavor inhalation article 100 by the heater 32, can be preset for each electrically heated flavor inhalation system 200. For example, by performing pre-heating for a certain period of time after inserting the flavor inhalation article 100 into the electrically heated device 30, the flavor inhalation article 100 can be heated until the temperature of the outer circumferential surface of the portion inserted into the electrically heated device 30 reaches X (°C), and thereafter, the temperature can be preset to be maintained at a constant temperature of X (°C) or less. From the viewpoint of the delivery amount of components generated by heating, the above X (°C) is preferably 80°C or more and 400°C or less.
- it can be 80°C, 90°C, 100°C, 110°C, 120°C, 130°C, 140°C, 150°C, 160°C, 170°C, 180°C, 190°C, 200°C, 210°C, 220°C, 230°C, 240°C, 250°C, 260°C, 270°C, 280°C, 290°C, 300°C, 310°C, 320°C, 330°C, 340°C, 350°C, 360°C, 370°C, 380°C, 390°C, or 400°C.
- the opening V that may be provided in the cooling segment 12 is preferably located closer to the suction end than the end of the area of the cooling segment 105 that comes into contact with the electrically heated device 30, from the viewpoint of promoting the inflow of air from the outside and suppressing the retention of components and air generated by heating within the cooling segment 105.
- the insertion opening of the electrically heated device 30 for the flavor inhalation article 100 may be tapered to make it easier to insert the flavor inhalation article 100.
- a heater is used as a means for heating the flavor suction article 100, specifically, a mode in which the flavor suction article 100 is heated from the outside when the flavor suction article 100 is inserted into an electric heating device is described.
- the means for heating the flavor suction article 100 is not limited to this, and for example, a rod-shaped or spindle-shaped heater is used, and when the flavor suction article 100 is inserted into an electric heating device, the heater is inserted into the flavor generation segment 102 in the flavor suction article 100, and a mode in which the flavor suction article 100 is heated from the inside can be adopted.
- a mode in which an inductor is provided as the heater and a susceptor for heating the flavor source, etc.
- the flavor source, etc. can be heated by supplying power to the inductor by the output control unit 713 and heating the susceptor by induction heating.
- a mode in which a microwave generator is provided as the heater can be adopted.
- the output control unit 713 supplies power to the microwave generator, and the flavor source in the flavor generation segment 102 can be heated by microwave heating.
- the measurement sample is kept in an environment similar to the environment in which the measurement will be performed for at least 48 hours before the measurement.
- the measurement temperature, measurement humidity, and measurement pressure are normal temperature (22 ⁇ 2°C), normal humidity (60 ⁇ 5% RH), and normal pressure (atmospheric pressure).
- Example 1 Provide of Flavor Inhalation Article>
- the tobacco filler was prepared by mixing 15 g/100 g of glycerin and 4 g/100 g of propylene glycol with shredded tobacco sheets.
- the tobacco filler was wrapped in a flavor-generating segment wrapper (manufactured by Nippon Paper Papylia, basis weight 35 gsm, thickness 52 ⁇ m) using a high-speed wrapping machine.
- the weight of each piece was 0.8 g, the circumference of the winding was 22 mm, and the winding length was 68 mm.
- the rolled tobacco rods were stored in plastic airtight containers, 200 per level.
- the stored flavor generating segment was cut to a length of 20 mm.
- the flavor generating segment a paper tube having a length of 20 mm and a circumference of 22 mm, and a filter segment having a length of 20 mm and a circumference of 22 mm were wrapped with a lining sheet described later to prepare a flavor inhalation article having no openings.
- the filter segment was a first filter segment arranged on the downstream side and a second filter segment arranged on the upstream side wrapped with a first wrapper.
- the first filter segment was a segment having a length of 8 mm and having cellulose acetate fiber (single fiber denier (g/9000m): 8.512, total fiber denier (g/9000m): 28000) wrapped with a second wrapper (basis weight 35 gsm, thickness 40 ⁇ m).
- the second filter segment was a segment of a non-wrapped center hole filter having a through hole (diameter 4.5 mm) having a length of 12 mm.
- the first wrapper was a starch coated paper of 35 gsm basis weight, 40 ⁇ m thickness and 0 Coresta unit permeability.
- the lining sheet was prepared as a base layer of paper having a basis weight of 34 gsm, a thickness of 39 ⁇ m, a width of 24 mm, and a length of 45 mm.
- the outer surface of this base layer was coated with nitrocellulose lacquer as an anchor layer all around up to a position 23 mm from the mouth end.
- the outer surface of the anchor layer was partially printed as a colored layer.
- a nitrocellulose lacquer in which a cooling component (N-(ethoxycarbonylmethyl)-3-p-menthane carboxamide) was dispersed was coated all around up to a position 10 mm from the mouth end as a sensory component-containing layer.
- the amount of the cooling component was 0.76 gsm.
- nitrocellulose lacquer was coated all around up to a position 12 mm from the mouth end as a cover layer.
- Example 2 A flavor inhalation article was manufactured in the same manner as in Example 1, except that the first wrapper was changed to paper coated with a water-soluble resin and having a basis weight of 26 gsm, a thickness of 40 ⁇ m, and an air permeability of 0 Coresta units.
- Example 3 A flavor inhalation article was manufactured in the same manner as in Example 1, except that the first wrapper was changed to paper coated with a water-soluble resin and having a basis weight of 36 gsm, a thickness of 52 ⁇ m, and an air permeability of 0 Coresta units.
- Example 4 A flavor inhalation article was produced in the same manner as in Example 1, except that the filter segment and the first wrapper were changed as follows.
- the filter segment was a paper filter segment with a length of 20 mm and a circumference of 22 mm, in which a paper with a basis weight of 35 gsm, a thickness of 37 ⁇ m, and an air permeability of 0 Coresta units was used as a filter material, and wrapped with a first wrapper.
- the width of the filter material was 280 mm.
- the first wrapper was an air permeability paper with a basis weight of 27 gsmg/m 2 , a thickness of 48 ⁇ m, and an air permeability of 1300 Coresta units.
- the filter segment in this Example 4 is a member composed of a paper filter segment and a first wrapper.
- Example 1 A flavor inhalation article was produced in the same manner as in Example 1, except that the first wrapper was changed to an uncoated breathable paper having a basis weight of 27 gsm, a thickness of 48 ⁇ m, and a breathability of 1300 Coresta units.
- the migration of the sensory components in the sensory component-containing layer of the lining sheet to other components can be suppressed.
- the use of a wrapper with a kit value of 2 or more can suppress the migration of the sensory component in the sensory component-containing layer to other components.
- the use of a wrapper with a kit value of 5.5 or more can further suppress the migration of the sensory component in the sensory component-containing layer to other components.
- the use of a paper filter with paper as a filler can suppress the migration of the sensory component in the sensory component-containing layer to other components.
- Flavor suction article 101 Mouthpiece segment 102 Flavor generating segment 103 Lining sheet 104 Filter segment 104A First filter segment 104B Second filter segment 105 Cooling segment 106 First wrapper 107 Second wrapper 108 Filter filter material 151 Mouth end 152 Tip V Opening 200 Electrically heated flavor suction system 30 Electrically heated device 31 Housing 310 Storage section 311 Rear wall 312 Peripheral wall 313 Storage cavity 32 Heater 35 Temperature sensor 36 Suction sensor 37 Control section 38 Power source 71 Processor 711 Determination section 712 Heating control section 713 Output control section 72 Memory 721 Main memory section 722 Auxiliary memory section 73 Input/output section 74 Drive circuit
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Abstract
This flavor inhalation article has a flavor generation segment, a mouthpiece segment, and a lining sheet that is wound around the flavor generation segment and the mouthpiece segment, wherein: the mouthpiece segment has at least one mouthpiece constituting segment; at least the one mouthpiece constituting segment has a first wrapper wound onto the outer surface of said mouthpiece constituting segment in the circumferential direction, and may further have a second wrapper wound on the inside of the first wrapper; the lining sheet has a substrate layer and a sensory component-containing layer disposed on the outer surface side of the substrate layer; the sensory component-containing layer includes a sensory component and a carrier that carries the sensory component; and at least one selected from the group consisting of the lining sheet, the first wrapper, and the second wrapper has oil resistance.
Description
本発明は、香味吸引物品および電気加熱型香味吸引システムに関する。
The present invention relates to a flavor inhalation article and an electrically heated flavor inhalation system.
香味を生成する成分を有する香味生成セグメント、マウスピースセグメント、およびこれらを巻装するライニングシート等の部材から構成される香味吸引物品は、従来から長年使用されているシガレット(紙巻きたばこ)や、シガレットの代替品として近年注目されており、燃焼を伴わずに電気加熱を利用した電気加熱型香味吸引システム用の非燃焼加熱型香味吸引物品等に使用されている。
香味吸引物品は香味生成セグメントを燃焼又は加熱することにより発生する香味成分を使用者に供給することを主たる目的とする物品であるが、近年、該香味等により付与される味覚等の知覚を強化するために、また、使用者に更なる別の知覚を付与するために、香味吸引物品の様々な構成要素に知覚成分を付与する技術の開発が行われている。
例えば、チップペーパー等のライニングシートに知覚成分を付与する技術として、特許文献1には、苦み等を付与する知覚成分をチップペーパーに添加する技術が開示されている。
また、特許文献2には、冷たさを付与する清涼剤包接錯体を知覚成分としてチップペーパーの外表面に付与する技術が開示されている。 Flavor inhalation articles, which are composed of components such as a flavor generating segment having a flavor generating component, a mouthpiece segment, and a lining sheet around which these are wound, are used in cigarettes (paper cigarettes), which have been used for many years, and in non-combustion heating flavor inhalation articles for electrically heated flavor inhalation systems that utilize electrical heating without combustion.
Flavor inhalation articles are articles whose main purpose is to supply users with flavor components generated by burning or heating flavor generating segments. In recent years, however, technologies have been developed for imparting sensory components to various components of flavor inhalation articles in order to enhance the sensations such as taste imparted by the flavors, and to impart additional sensations to the user.
For example, as a technique for imparting a sensory component to a lining sheet such as tipping paper, Patent Document 1 discloses a technique for adding a sensory component that imparts bitterness or the like to tipping paper.
Furthermore, Patent Document 2 discloses a technique in which a coolant inclusion complex that imparts a cool feeling is applied to the outer surface of tip paper as a sensory component.
香味吸引物品は香味生成セグメントを燃焼又は加熱することにより発生する香味成分を使用者に供給することを主たる目的とする物品であるが、近年、該香味等により付与される味覚等の知覚を強化するために、また、使用者に更なる別の知覚を付与するために、香味吸引物品の様々な構成要素に知覚成分を付与する技術の開発が行われている。
例えば、チップペーパー等のライニングシートに知覚成分を付与する技術として、特許文献1には、苦み等を付与する知覚成分をチップペーパーに添加する技術が開示されている。
また、特許文献2には、冷たさを付与する清涼剤包接錯体を知覚成分としてチップペーパーの外表面に付与する技術が開示されている。 Flavor inhalation articles, which are composed of components such as a flavor generating segment having a flavor generating component, a mouthpiece segment, and a lining sheet around which these are wound, are used in cigarettes (paper cigarettes), which have been used for many years, and in non-combustion heating flavor inhalation articles for electrically heated flavor inhalation systems that utilize electrical heating without combustion.
Flavor inhalation articles are articles whose main purpose is to supply users with flavor components generated by burning or heating flavor generating segments. In recent years, however, technologies have been developed for imparting sensory components to various components of flavor inhalation articles in order to enhance the sensations such as taste imparted by the flavors, and to impart additional sensations to the user.
For example, as a technique for imparting a sensory component to a lining sheet such as tipping paper, Patent Document 1 discloses a technique for adding a sensory component that imparts bitterness or the like to tipping paper.
Furthermore, Patent Document 2 discloses a technique in which a coolant inclusion complex that imparts a cool feeling is applied to the outer surface of tip paper as a sensory component.
特許文献1及び2に開示されているように、チップペーパー等のライニングシートに知覚成分を付与する技術が知られている。しかしながら、このような構成を採用した場合、ライニングシートに付与された知覚成分が、該ライニングシートに巻装されたマウスピースセグメントの内部に移行する現象が生じ得る。該現象が生じた場合、香味吸引物品の提供者が本来想定していた使用者への知覚付与の効果が十分に発揮されない問題が生じ得る。
そこで、本発明は、ライニングシートに付与された知覚成分がマウスピースセグメントの内部に移行することを抑制することができる香味吸引物品、該香味吸引物品を備える電気加熱型香味吸引システムを提供することを課題とする。 As disclosed in Patent Documents 1 and 2, there is known a technique of imparting a sensory component to a lining sheet such as a tipping paper. However, when such a configuration is adopted, a phenomenon may occur in which the sensory component imparted to the lining sheet migrates to the inside of the mouthpiece segment wrapped around the lining sheet. When such a phenomenon occurs, a problem may occur in which the effect of imparting a sensory component to the user that was originally intended by the provider of the flavor inhalation article is not fully exerted.
Therefore, an object of the present invention is to provide a flavor inhalation article that can suppress the migration of sensory components applied to a lining sheet into the inside of a mouthpiece segment, and an electrically heated flavor inhalation system that is equipped with such a flavor inhalation article.
そこで、本発明は、ライニングシートに付与された知覚成分がマウスピースセグメントの内部に移行することを抑制することができる香味吸引物品、該香味吸引物品を備える電気加熱型香味吸引システムを提供することを課題とする。 As disclosed in Patent Documents 1 and 2, there is known a technique of imparting a sensory component to a lining sheet such as a tipping paper. However, when such a configuration is adopted, a phenomenon may occur in which the sensory component imparted to the lining sheet migrates to the inside of the mouthpiece segment wrapped around the lining sheet. When such a phenomenon occurs, a problem may occur in which the effect of imparting a sensory component to the user that was originally intended by the provider of the flavor inhalation article is not fully exerted.
Therefore, an object of the present invention is to provide a flavor inhalation article that can suppress the migration of sensory components applied to a lining sheet into the inside of a mouthpiece segment, and an electrically heated flavor inhalation system that is equipped with such a flavor inhalation article.
本発明者らは、鋭意検討の結果、特定の態様で知覚成分を含有させた知覚成分含有層をライニングシートに設け、ライニングシート自体、又はライニングシートとマウスピースセグメントの内部との間に存在し得る部材に耐油性を付与することにより、上記課題を解決できることを見出し、本発明に到達した。
After extensive research, the inventors discovered that the above problems could be solved by providing a sensory ingredient-containing layer, which contains a sensory ingredient in a specific form, on the lining sheet, and imparting oil resistance to the lining sheet itself or to any components that may be present between the lining sheet and the inside of the mouthpiece segment, and thus arrived at the present invention.
すなわち、本発明の要旨は以下の通りである。
[1] 香味生成セグメントと、マウスピースセグメントと、前記香味生成セグメントおよび前記マウスピースセグメントを巻装するライニングシートとを有する香味吸引物品であって、
前記マウスピースセグメントは、少なくとも1つのマウスピース構成セグメントを有し、
前記マウスピース構成セグメントのうちの少なくとも1つは、その周方向外面に巻装される第1のラッパーを有し、さらに、該第1のラッパーよりも内側に巻装される第2のラッパーを有してもよく、
前記ライニングシートは、基材層および該基材層の外面側に配置される知覚成分含有層を有し、該知覚成分含有層は知覚成分と該知覚成分を担持する担持剤とを含み、
前記ライニングシート、前記第1のラッパー、および前記第2のラッパーからなる群から選択される少なくとも1つが耐油性を有する、
香味吸引物品。
[2] 前記第1のラッパーおよび前記第2のラッパーからなる群から選択される少なくとも1つが耐油性を有する、[1]に記載の香味吸引物品。
[3] 前記マウスピースセグメントは、2つ以上のマウスピース構成セグメントを有し、
前記マウスピース構成セグメントのうちの少なくとも2つは第1のラッパーで巻装され、
前記第1のラッパーが耐油性を有する、
[1]又は[2]に記載の香味吸引物品。
[4] 前記知覚成分が、冷感成分、酸味成分、苦味成分、苦味抑制成分、甘味成分、および辛味成分からなる群から選択される少なくとも1つの成分である、[1]~[3]のいずれかに記載の香味吸引物品。
[5] 前記ライニングシート、前記第1のラッパー、および前記第2のラッパーからなる群から選択される少なくとも1つのキット値が2以上である、[1]~[4]のいずれかに記載の香味吸引物品。
[6] 前記ライニングシートは、さらに、前記基材層と前記知覚成分含有層との間に配置されるアンカー層を有する、[1]~[5]のいずれかに記載の香味吸引物品。
[7] 前記ライニングシートは、さらに、前記知覚成分含有層と前記アンカー層との間に配置される着色層を有する、[6]に記載の香味吸引物品。
[8] 前記ライニングシートは、さらに、前記知覚成分含有層の外面側に配置されるカバー層を有する、[1]~[7]のいずれかに記載の香味吸引物品。
[9] 前記ライニングシートは、その厚さ方向からみた場合において、前記知覚成分含有層が存在する領域の少なくとも一部にテクスチャー加工が施されている、[1]~[8]のいずれかに記載の香味吸引物品。
[10] 前記マウスピースセグメントは、充填物を含むマウスピース構成セグメントを有し、該充填物が酢酸セルロース繊維を含まない、[1]~[9]のいずれかに記載の香味吸引物品。
[11] 前記マウスピースセグメントは、充填物を含むマウスピース構成セグメントを有し、該充填物が天然パルプ繊維を含むマウスピース構成セグメントを有する、[1]~[10]のいずれかに記載の香味吸引物品。
[12] 前記マウスピースセグメントは、充填物を含まないマウスピース構成セグメントを有する、[1]~[11]のいずれかに記載の香味吸引物品。
[13] 前記ライニングシートは、該ライニングシートの吸口端側の端部から15mmまでの領域に、前記知覚成分含有層の少なくとも一部が存在するように構成される、[1]~[12]のいずれかに記載の香味吸引物品。
[14] 前記ライニングシートは、該ライニングシートの吸口端側の端部から1mmまでの領域に、前記知覚成分含有層が存在しないように構成される、[1]~[13]のいずれかに記載の香味吸引物品。
[15] [1]~[14]のいずれかに記載の香味吸引物品と、前記香味吸引物品を加熱する電気加熱型デバイスと、を備える電気加熱型香味吸引システム。 That is, the gist of the present invention is as follows.
[1] A flavor inhalation article having a flavor generating segment, a mouthpiece segment, and a lining sheet wrapping the flavor generating segment and the mouthpiece segment,
The mouthpiece segment has at least one mouthpiece component segment,
At least one of the mouthpiece constituent segments may have a first wrapper wound around its circumferential outer surface, and may further have a second wrapper wound inwardly of the first wrapper,
The lining sheet has a base layer and a sensate-containing layer disposed on the outer surface side of the base layer, the sensate-containing layer containing a sensate and a carrier for carrying the sensate,
At least one selected from the group consisting of the lining sheet, the first wrapper, and the second wrapper is oil resistant;
Flavor-inhaling articles.
[2] The flavor inhalation article according to [1], wherein at least one selected from the group consisting of the first wrapper and the second wrapper has oil resistance.
[3] The mouthpiece segment has two or more mouthpiece constituent segments,
At least two of the mouthpiece constituent segments are wrapped with a first wrapper;
the first wrapper being oil resistant;
The flavor inhalation article according to [1] or [2].
[4] The flavor inhalation article according to any one of [1] to [3], wherein the sensory component is at least one component selected from the group consisting of a cooling component, a sour component, a bitter component, a bitterness suppressing component, a sweet component, and a spicy component.
[5] The flavor inhalation article according to any one of [1] to [4], wherein at least one selected from the group consisting of the lining sheet, the first wrapper, and the second wrapper has a kit value of 2 or more.
[6] The flavor inhalation article according to any one of [1] to [5], wherein the lining sheet further has an anchor layer disposed between the base material layer and the sensory component-containing layer.
[7] The flavor inhalation article according to [6], wherein the lining sheet further has a colored layer disposed between the sensory ingredient-containing layer and the anchor layer.
[8] The flavor inhalation article according to any one of [1] to [7], wherein the lining sheet further has a cover layer disposed on the outer surface side of the sensory ingredient-containing layer.
[9] The flavor inhalation article according to any one of [1] to [8], wherein the lining sheet is textured in at least a portion of the region in which the sensory component-containing layer is present when viewed in the thickness direction.
[10] The flavor inhalation article according to any one of [1] to [9], wherein the mouthpiece segment has a mouthpiece constituent segment containing a filling material, and the filling material does not contain cellulose acetate fibers.
[11] The flavor inhalation article according to any one of [1] to [10], wherein the mouthpiece segment has a mouthpiece component segment containing a filling, and the filling has a mouthpiece component segment containing natural pulp fibers.
[12] The flavor inhalation article according to any one of [1] to [11], wherein the mouthpiece segment has a mouthpiece component segment that does not contain a filling material.
[13] The flavor inhalation article according to any one of [1] to [12], wherein the lining sheet is configured such that at least a portion of the sensory component-containing layer is present in an area extending from an end of the lining sheet on the mouth end side to a distance of 15 mm.
[14] The flavor inhalation article according to any one of [1] to [13], wherein the lining sheet is configured so that the sensory component-containing layer is not present in a region up to 1 mm from the end of the lining sheet on the mouth end side.
[15] An electrically heated flavor inhalation system comprising the flavor inhalation article according to any one of [1] to [14] and an electrically heated device for heating the flavor inhalation article.
[1] 香味生成セグメントと、マウスピースセグメントと、前記香味生成セグメントおよび前記マウスピースセグメントを巻装するライニングシートとを有する香味吸引物品であって、
前記マウスピースセグメントは、少なくとも1つのマウスピース構成セグメントを有し、
前記マウスピース構成セグメントのうちの少なくとも1つは、その周方向外面に巻装される第1のラッパーを有し、さらに、該第1のラッパーよりも内側に巻装される第2のラッパーを有してもよく、
前記ライニングシートは、基材層および該基材層の外面側に配置される知覚成分含有層を有し、該知覚成分含有層は知覚成分と該知覚成分を担持する担持剤とを含み、
前記ライニングシート、前記第1のラッパー、および前記第2のラッパーからなる群から選択される少なくとも1つが耐油性を有する、
香味吸引物品。
[2] 前記第1のラッパーおよび前記第2のラッパーからなる群から選択される少なくとも1つが耐油性を有する、[1]に記載の香味吸引物品。
[3] 前記マウスピースセグメントは、2つ以上のマウスピース構成セグメントを有し、
前記マウスピース構成セグメントのうちの少なくとも2つは第1のラッパーで巻装され、
前記第1のラッパーが耐油性を有する、
[1]又は[2]に記載の香味吸引物品。
[4] 前記知覚成分が、冷感成分、酸味成分、苦味成分、苦味抑制成分、甘味成分、および辛味成分からなる群から選択される少なくとも1つの成分である、[1]~[3]のいずれかに記載の香味吸引物品。
[5] 前記ライニングシート、前記第1のラッパー、および前記第2のラッパーからなる群から選択される少なくとも1つのキット値が2以上である、[1]~[4]のいずれかに記載の香味吸引物品。
[6] 前記ライニングシートは、さらに、前記基材層と前記知覚成分含有層との間に配置されるアンカー層を有する、[1]~[5]のいずれかに記載の香味吸引物品。
[7] 前記ライニングシートは、さらに、前記知覚成分含有層と前記アンカー層との間に配置される着色層を有する、[6]に記載の香味吸引物品。
[8] 前記ライニングシートは、さらに、前記知覚成分含有層の外面側に配置されるカバー層を有する、[1]~[7]のいずれかに記載の香味吸引物品。
[9] 前記ライニングシートは、その厚さ方向からみた場合において、前記知覚成分含有層が存在する領域の少なくとも一部にテクスチャー加工が施されている、[1]~[8]のいずれかに記載の香味吸引物品。
[10] 前記マウスピースセグメントは、充填物を含むマウスピース構成セグメントを有し、該充填物が酢酸セルロース繊維を含まない、[1]~[9]のいずれかに記載の香味吸引物品。
[11] 前記マウスピースセグメントは、充填物を含むマウスピース構成セグメントを有し、該充填物が天然パルプ繊維を含むマウスピース構成セグメントを有する、[1]~[10]のいずれかに記載の香味吸引物品。
[12] 前記マウスピースセグメントは、充填物を含まないマウスピース構成セグメントを有する、[1]~[11]のいずれかに記載の香味吸引物品。
[13] 前記ライニングシートは、該ライニングシートの吸口端側の端部から15mmまでの領域に、前記知覚成分含有層の少なくとも一部が存在するように構成される、[1]~[12]のいずれかに記載の香味吸引物品。
[14] 前記ライニングシートは、該ライニングシートの吸口端側の端部から1mmまでの領域に、前記知覚成分含有層が存在しないように構成される、[1]~[13]のいずれかに記載の香味吸引物品。
[15] [1]~[14]のいずれかに記載の香味吸引物品と、前記香味吸引物品を加熱する電気加熱型デバイスと、を備える電気加熱型香味吸引システム。 That is, the gist of the present invention is as follows.
[1] A flavor inhalation article having a flavor generating segment, a mouthpiece segment, and a lining sheet wrapping the flavor generating segment and the mouthpiece segment,
The mouthpiece segment has at least one mouthpiece component segment,
At least one of the mouthpiece constituent segments may have a first wrapper wound around its circumferential outer surface, and may further have a second wrapper wound inwardly of the first wrapper,
The lining sheet has a base layer and a sensate-containing layer disposed on the outer surface side of the base layer, the sensate-containing layer containing a sensate and a carrier for carrying the sensate,
At least one selected from the group consisting of the lining sheet, the first wrapper, and the second wrapper is oil resistant;
Flavor-inhaling articles.
[2] The flavor inhalation article according to [1], wherein at least one selected from the group consisting of the first wrapper and the second wrapper has oil resistance.
[3] The mouthpiece segment has two or more mouthpiece constituent segments,
At least two of the mouthpiece constituent segments are wrapped with a first wrapper;
the first wrapper being oil resistant;
The flavor inhalation article according to [1] or [2].
[4] The flavor inhalation article according to any one of [1] to [3], wherein the sensory component is at least one component selected from the group consisting of a cooling component, a sour component, a bitter component, a bitterness suppressing component, a sweet component, and a spicy component.
[5] The flavor inhalation article according to any one of [1] to [4], wherein at least one selected from the group consisting of the lining sheet, the first wrapper, and the second wrapper has a kit value of 2 or more.
[6] The flavor inhalation article according to any one of [1] to [5], wherein the lining sheet further has an anchor layer disposed between the base material layer and the sensory component-containing layer.
[7] The flavor inhalation article according to [6], wherein the lining sheet further has a colored layer disposed between the sensory ingredient-containing layer and the anchor layer.
[8] The flavor inhalation article according to any one of [1] to [7], wherein the lining sheet further has a cover layer disposed on the outer surface side of the sensory ingredient-containing layer.
[9] The flavor inhalation article according to any one of [1] to [8], wherein the lining sheet is textured in at least a portion of the region in which the sensory component-containing layer is present when viewed in the thickness direction.
[10] The flavor inhalation article according to any one of [1] to [9], wherein the mouthpiece segment has a mouthpiece constituent segment containing a filling material, and the filling material does not contain cellulose acetate fibers.
[11] The flavor inhalation article according to any one of [1] to [10], wherein the mouthpiece segment has a mouthpiece component segment containing a filling, and the filling has a mouthpiece component segment containing natural pulp fibers.
[12] The flavor inhalation article according to any one of [1] to [11], wherein the mouthpiece segment has a mouthpiece component segment that does not contain a filling material.
[13] The flavor inhalation article according to any one of [1] to [12], wherein the lining sheet is configured such that at least a portion of the sensory component-containing layer is present in an area extending from an end of the lining sheet on the mouth end side to a distance of 15 mm.
[14] The flavor inhalation article according to any one of [1] to [13], wherein the lining sheet is configured so that the sensory component-containing layer is not present in a region up to 1 mm from the end of the lining sheet on the mouth end side.
[15] An electrically heated flavor inhalation system comprising the flavor inhalation article according to any one of [1] to [14] and an electrically heated device for heating the flavor inhalation article.
本発明により、ライニングシートに付与された知覚成分がマウスピースセグメントの内部に移行することを抑制することができる香味吸引物品、該香味吸引物品を備える電気加熱型香味吸引システムを提供することができる。
The present invention provides a flavor inhalation article that can prevent sensory components applied to a lining sheet from migrating into the interior of a mouthpiece segment, and an electrically heated flavor inhalation system that includes the flavor inhalation article.
以下に本発明の実施の形態を詳細に説明するが、これらの説明は本発明の実施形態の一例(代表例)であり、本発明はその要旨を超えない限りこれらの内容に限定されない。
本明細書において、「~」を用いて表される数値範囲は、「~」の前後に記載された数値を下限値及び上限値として含む範囲を意味し、「A~B」は、A以上B以下であることを意味する。
また、本明細書において「A又はB」の表現は、「AおよびBからなる群から選択される少なくとも1つ」と読み替えてもよい。
また、本明細書では複数の実施形態を説明するが、適用できる範囲で各実施形態における種々の条件を互いに適用し得る。
また、図面における各図について、X方向、Y方向、及びZ方向が示されているものがあるが、香味吸引物品又は香味吸引物品が挿入される電気加熱式デバイスの左右方向をX方向、上下方向をY方向、奥行き方向をZ方向として示している。これらの方向は、説明の便宜上、例示したものに過ぎず、図中の各要素を限定するものではない。例えば、電気加熱型香味吸引システムの各要素は、図に示す方向に配置されることに限定されるものではない。 The following describes in detail the embodiments of the present invention, but these descriptions are merely examples (representative examples) of the embodiments of the present invention, and the present invention is not limited to these contents as long as they do not depart from the gist of the present invention.
In this specification, a numerical range expressed using "to" means a range including the numerical values before and after "to" as the lower and upper limits, and "A to B" means A or more and B or less.
In addition, in this specification, the expression "A or B" may be read as "at least one selected from the group consisting of A and B."
In addition, although a number of embodiments are described in this specification, various conditions in each embodiment may be applied to each other to the extent that they are applicable.
In addition, although the X-direction, Y-direction, and Z-direction are shown in each figure in the drawings, the left-right direction of the flavor inhalation article or the electrically heated device into which the flavor inhalation article is inserted is shown as the X-direction, the up-down direction is shown as the Y-direction, and the depth direction is shown as the Z-direction. These directions are merely examples for the convenience of explanation and do not limit each element in the drawings. For example, each element of the electrically heated flavor inhalation system is not limited to being arranged in the direction shown in the drawings.
本明細書において、「~」を用いて表される数値範囲は、「~」の前後に記載された数値を下限値及び上限値として含む範囲を意味し、「A~B」は、A以上B以下であることを意味する。
また、本明細書において「A又はB」の表現は、「AおよびBからなる群から選択される少なくとも1つ」と読み替えてもよい。
また、本明細書では複数の実施形態を説明するが、適用できる範囲で各実施形態における種々の条件を互いに適用し得る。
また、図面における各図について、X方向、Y方向、及びZ方向が示されているものがあるが、香味吸引物品又は香味吸引物品が挿入される電気加熱式デバイスの左右方向をX方向、上下方向をY方向、奥行き方向をZ方向として示している。これらの方向は、説明の便宜上、例示したものに過ぎず、図中の各要素を限定するものではない。例えば、電気加熱型香味吸引システムの各要素は、図に示す方向に配置されることに限定されるものではない。 The following describes in detail the embodiments of the present invention, but these descriptions are merely examples (representative examples) of the embodiments of the present invention, and the present invention is not limited to these contents as long as they do not depart from the gist of the present invention.
In this specification, a numerical range expressed using "to" means a range including the numerical values before and after "to" as the lower and upper limits, and "A to B" means A or more and B or less.
In addition, in this specification, the expression "A or B" may be read as "at least one selected from the group consisting of A and B."
In addition, although a number of embodiments are described in this specification, various conditions in each embodiment may be applied to each other to the extent that they are applicable.
In addition, although the X-direction, Y-direction, and Z-direction are shown in each figure in the drawings, the left-right direction of the flavor inhalation article or the electrically heated device into which the flavor inhalation article is inserted is shown as the X-direction, the up-down direction is shown as the Y-direction, and the depth direction is shown as the Z-direction. These directions are merely examples for the convenience of explanation and do not limit each element in the drawings. For example, each element of the electrically heated flavor inhalation system is not limited to being arranged in the direction shown in the drawings.
<香味吸引物品>
本発明の一実施形態に係る香味吸引物品(単に、「香味吸引物品」とも称する。)は、香味生成セグメントと、マウスピースセグメントと、前記香味生成セグメントおよび前記マウスピースセグメントを巻装するライニングシートとを有する香味吸引物品であって、
前記マウスピースセグメントは、少なくとも1つのマウスピース構成セグメントを有し、
前記マウスピース構成セグメントのうちの少なくとも1つは、その周方向外面に巻装される第1のラッパーを有し、さらに、該第1のラッパーよりも内側に巻装される第2のラッパーを有してもよく、
前記ライニングシートは、基材層および該基材層の外面側に配置される知覚成分含有層を有し、該知覚成分含有層は知覚成分と該知覚成分を担持する担持剤とを含み、
前記ライニングシート、前記第1のラッパー、および前記第2のラッパーからなる群から選択される少なくとも1つが耐油性を有する、
香味吸引物品である。 <Flavor inhalation products>
A flavor inhalation article according to one embodiment of the present invention (also simply referred to as a "flavor inhalation article") is a flavor inhalation article having a flavor generating segment, a mouthpiece segment, and a lining sheet wrapping the flavor generating segment and the mouthpiece segment,
The mouthpiece segment has at least one mouthpiece component segment,
At least one of the mouthpiece constituent segments may have a first wrapper wound around its circumferential outer surface, and may further have a second wrapper wound inwardly of the first wrapper,
The lining sheet has a base layer and a sensate-containing layer disposed on the outer surface side of the base layer, the sensate-containing layer containing a sensate and a carrier for carrying the sensate,
At least one selected from the group consisting of the lining sheet, the first wrapper, and the second wrapper is oil resistant;
It is a flavor inhalation article.
本発明の一実施形態に係る香味吸引物品(単に、「香味吸引物品」とも称する。)は、香味生成セグメントと、マウスピースセグメントと、前記香味生成セグメントおよび前記マウスピースセグメントを巻装するライニングシートとを有する香味吸引物品であって、
前記マウスピースセグメントは、少なくとも1つのマウスピース構成セグメントを有し、
前記マウスピース構成セグメントのうちの少なくとも1つは、その周方向外面に巻装される第1のラッパーを有し、さらに、該第1のラッパーよりも内側に巻装される第2のラッパーを有してもよく、
前記ライニングシートは、基材層および該基材層の外面側に配置される知覚成分含有層を有し、該知覚成分含有層は知覚成分と該知覚成分を担持する担持剤とを含み、
前記ライニングシート、前記第1のラッパー、および前記第2のラッパーからなる群から選択される少なくとも1つが耐油性を有する、
香味吸引物品である。 <Flavor inhalation products>
A flavor inhalation article according to one embodiment of the present invention (also simply referred to as a "flavor inhalation article") is a flavor inhalation article having a flavor generating segment, a mouthpiece segment, and a lining sheet wrapping the flavor generating segment and the mouthpiece segment,
The mouthpiece segment has at least one mouthpiece component segment,
At least one of the mouthpiece constituent segments may have a first wrapper wound around its circumferential outer surface, and may further have a second wrapper wound inwardly of the first wrapper,
The lining sheet has a base layer and a sensate-containing layer disposed on the outer surface side of the base layer, the sensate-containing layer containing a sensate and a carrier for carrying the sensate,
At least one selected from the group consisting of the lining sheet, the first wrapper, and the second wrapper is oil resistant;
It is a flavor inhalation article.
従来の香味吸引物品は、ライニングシートに付与された知覚成分がマウスピースセグメントの内部に移行することを抑制できる構成となっておらず、該移行が生じ、香味吸引物品の提供者が本来想定していた使用者への知覚付与の効果が十分に発揮されない問題が生じ得るものであった。
一方で、本実施形態に係る香味吸引物品であれば、ライニングシート自体、又はライニングシートとマウスピースセグメントの内部との間に存在し得る部材が耐油性を有しているため、上記の知覚成分の移行に係る問題は生じにくい。また、本実施形態に係る香味吸引物品は、ライニングシートに知覚成分を付与するために、知覚成分と該知覚成分を担持する担持剤とを含む知覚成分含有層をライニングシートに設ける構成を採用しているため、知覚成分をそのまま基材に添加するような態様と比較して知覚成分の移行が生じにくい。 Conventional flavor inhalation articles are not designed to prevent the sensory components applied to the lining sheet from migrating into the interior of the mouthpiece segment, and such migration can occur, resulting in a problem in that the effect of imparting sensation to the user that was originally intended by the provider of the flavor inhalation article is not fully achieved.
On the other hand, in the flavor inhalation article according to the present embodiment, the lining sheet itself or a member that may be present between the lining sheet and the inside of the mouthpiece segment has oil resistance, so that the above-mentioned problem of migration of the sensory component is unlikely to occur. Also, the flavor inhalation article according to the present embodiment adopts a configuration in which a sensory component-containing layer containing a sensory component and a carrier that supports the sensory component is provided on the lining sheet in order to impart the sensory component to the lining sheet, so that migration of the sensory component is unlikely to occur compared to an embodiment in which the sensory component is added directly to the base material.
一方で、本実施形態に係る香味吸引物品であれば、ライニングシート自体、又はライニングシートとマウスピースセグメントの内部との間に存在し得る部材が耐油性を有しているため、上記の知覚成分の移行に係る問題は生じにくい。また、本実施形態に係る香味吸引物品は、ライニングシートに知覚成分を付与するために、知覚成分と該知覚成分を担持する担持剤とを含む知覚成分含有層をライニングシートに設ける構成を採用しているため、知覚成分をそのまま基材に添加するような態様と比較して知覚成分の移行が生じにくい。 Conventional flavor inhalation articles are not designed to prevent the sensory components applied to the lining sheet from migrating into the interior of the mouthpiece segment, and such migration can occur, resulting in a problem in that the effect of imparting sensation to the user that was originally intended by the provider of the flavor inhalation article is not fully achieved.
On the other hand, in the flavor inhalation article according to the present embodiment, the lining sheet itself or a member that may be present between the lining sheet and the inside of the mouthpiece segment has oil resistance, so that the above-mentioned problem of migration of the sensory component is unlikely to occur. Also, the flavor inhalation article according to the present embodiment adopts a configuration in which a sensory component-containing layer containing a sensory component and a carrier that supports the sensory component is provided on the lining sheet in order to impart the sensory component to the lining sheet, so that migration of the sensory component is unlikely to occur compared to an embodiment in which the sensory component is added directly to the base material.
本実施形態に係る香味吸引物品の使用態様は特段制限されず、非燃焼加熱型香味吸引物品であってもよく、シガレット(紙巻きたばこ)であってもよい。非燃焼加熱型香味吸引物品の一例を図1に示す。
以下、図1を参照しながら本実施形態に係る香味吸引物品を説明するが、本実施形態はこの態様に限定されない。
なお、本明細書では図を用いて各実施形態等を説明することがあるが、各実施形態の説明や図に記載される構成要素の寸法、材質、形状、及びその相対位置等は一例である。例えば、本実施形態では、香味吸引物品の一例として、たばこ充填物を香味源として含む香味吸引物品について説明するが、香味吸引物品は、たばこ充填物を含まず、他の香味成分を含むものでもよい。 The use mode of the flavor inhalation article according to the present embodiment is not particularly limited, and may be a non-combustion heating type flavor inhalation article or a cigarette (cigarette). An example of a non-combustion heating type flavor inhalation article is shown in FIG.
Hereinafter, the flavor inhalation article according to the present embodiment will be described with reference to FIG. 1, however, the present embodiment is not limited to this form.
In this specification, each embodiment and the like may be described using drawings, but the dimensions, materials, shapes, and relative positions of components described in the description of each embodiment and the drawings are merely examples. For example, in this embodiment, a flavor inhalation article containing a tobacco filler as a flavor source will be described as an example of a flavor inhalation article, but the flavor inhalation article may not contain a tobacco filler and may contain other flavor components.
以下、図1を参照しながら本実施形態に係る香味吸引物品を説明するが、本実施形態はこの態様に限定されない。
なお、本明細書では図を用いて各実施形態等を説明することがあるが、各実施形態の説明や図に記載される構成要素の寸法、材質、形状、及びその相対位置等は一例である。例えば、本実施形態では、香味吸引物品の一例として、たばこ充填物を香味源として含む香味吸引物品について説明するが、香味吸引物品は、たばこ充填物を含まず、他の香味成分を含むものでもよい。 The use mode of the flavor inhalation article according to the present embodiment is not particularly limited, and may be a non-combustion heating type flavor inhalation article or a cigarette (cigarette). An example of a non-combustion heating type flavor inhalation article is shown in FIG.
Hereinafter, the flavor inhalation article according to the present embodiment will be described with reference to FIG. 1, however, the present embodiment is not limited to this form.
In this specification, each embodiment and the like may be described using drawings, but the dimensions, materials, shapes, and relative positions of components described in the description of each embodiment and the drawings are merely examples. For example, in this embodiment, a flavor inhalation article containing a tobacco filler as a flavor source will be described as an example of a flavor inhalation article, but the flavor inhalation article may not contain a tobacco filler and may contain other flavor components.
図1に示す棒状の香味吸引物品100は、マウスピースセグメント101と、香味生成セグメント102と、マウスピースセグメント101および香味生成セグメント102を巻装するライニングシート103とを有する香味吸引物品であって、該マウスピースセグメント101は、第1のフィルターセグメント104A及び第2のフィルターセグメント104Bからなるフィルターセグメント104、及び冷却セグメント105を含み、香味吸引物品100の軸方向(「長軸方向」とも称する。)に対して、第1のフィルターセグメント104A、第2のフィルターセグメント104B、冷却セグメント105、及び香味生成セグメント102が、この順番となるように同軸に隣接して設けられ、かつ、冷却セグメント105の周方向に同心状に開孔Vが設けられている。該開孔Vは、通常、使用者の吸引による外部からの空気の流入を促進するための孔であり、この空気の流入により香味生成セグメント102から流入する成分や空気の温度を下げることができる。
また、第1のフィルターセグメント104A及び第2のフィルターセグメント104Bは、その周方向外面に巻装される第1のラッパー106を有する。さらに、第1のフィルターセグメント104Aは、該第1のラッパー106よりも内側に巻装される第2のラッパー107、具体的には第1のフィルターセグメント104Aの周方向外面側に配置される第2のラッパー107と、該第2のラッパー107の内側に配置されるフィルター濾材108とを含む。 The rod-shapedflavor inhalation article 100 shown in Fig. 1 is a flavor inhalation article having a mouthpiece segment 101, a flavor generating segment 102, and a lining sheet 103 around which the mouthpiece segment 101 and the flavor generating segment 102 are wound. The mouthpiece segment 101 includes a filter segment 104 consisting of a first filter segment 104A and a second filter segment 104B, and a cooling segment 105. The first filter segment 104A, the second filter segment 104B, the cooling segment 105, and the flavor generating segment 102 are provided coaxially adjacent to each other in this order in the axial direction (also referred to as the "long axis direction") of the flavor inhalation article 100, and an opening V is provided concentrically in the circumferential direction of the cooling segment 105. The opening V is usually a hole for promoting the inflow of air from the outside due to inhalation by a user, and the temperature of the components and air flowing in from the flavor generating segment 102 can be lowered by the inflow of this air.
Thefirst filter segment 104A and the second filter segment 104B each have a first wrapper 106 wound around the circumferential outer surface thereof. The first filter segment 104A further includes a second wrapper 107 wound on the inner side of the first wrapper 106, specifically, the second wrapper 107 disposed on the circumferential outer surface side of the first filter segment 104A, and a filter medium 108 disposed on the inner side of the second wrapper 107.
また、第1のフィルターセグメント104A及び第2のフィルターセグメント104Bは、その周方向外面に巻装される第1のラッパー106を有する。さらに、第1のフィルターセグメント104Aは、該第1のラッパー106よりも内側に巻装される第2のラッパー107、具体的には第1のフィルターセグメント104Aの周方向外面側に配置される第2のラッパー107と、該第2のラッパー107の内側に配置されるフィルター濾材108とを含む。 The rod-shaped
The
なお、本実施形態に係る香味吸引物品100をシガレットとして用いる場合、冷却セグメント105を有していてもよいが、一般的にシガレットは冷却セグメントを有さないため、冷却セグメント105を含まず、冷却セグメント105が存在する領域まで香味生成セグメント102を伸ばした態様で用いることができ、例えば図2に示す態様を採用することができる。図2に示す棒状の香味吸引物品100は、マウスピースセグメント101と、香味生成セグメント102と、マウスピースセグメント101および香味生成セグメント102を巻装するライニングシート103とを有する香味吸引物品であり、マウスピースセグメント101は、フィルターセグメント104であり、第1のラッパー106の内側に配置されるフィルター濾材108を含む。
When the flavor inhalation article 100 according to this embodiment is used as a cigarette, it may have a cooling segment 105. However, since cigarettes generally do not have a cooling segment, it can be used without the cooling segment 105, with the flavor generating segment 102 extended to the area where the cooling segment 105 is present, and for example, the embodiment shown in FIG. 2 can be adopted. The rod-shaped flavor inhalation article 100 shown in FIG. 2 is a flavor inhalation article having a mouthpiece segment 101, a flavor generating segment 102, and a lining sheet 103 around which the mouthpiece segment 101 and the flavor generating segment 102 are wound, and the mouthpiece segment 101 is a filter segment 104, which includes a filter medium 108 arranged inside the first wrapper 106.
香味吸引物品100では、香味生成セグメント102等の加熱(燃焼を含む。)により生成される成分がマウスピースセグメント101を通過して使用者の口内に運ばれる。加熱により生成される成分としては、例えば、香料由来の香味成分や、たばこ葉由来のニコチンやタール、エアロゾル基材由来のエアロゾル成分が挙げられる。なお、本明細書において、エアロゾル基材とは、エアロゾルを生成するための基材であり、一般的にシガレットでは用いられない。シガレットの場合、通常、香味生成セグメント102に含まれる香料やたばこ葉等を燃焼することにより発生する香味成分等が使用者の口内に運ばれる。
In the flavor inhalation article 100, components generated by heating (including combustion) the flavor generating segment 102 and the like are carried into the user's mouth through the mouthpiece segment 101. Examples of components generated by heating include flavor components derived from flavorings, nicotine and tar derived from tobacco leaves, and aerosol components derived from aerosol base materials. In this specification, an aerosol base material is a base material for generating aerosols, and is not generally used in cigarettes. In the case of cigarettes, flavor components generated by burning the flavorings and tobacco leaves contained in the flavor generating segment 102 are usually carried into the user's mouth.
図1において、符号151は、香味吸引物品100(マウスピースセグメント101)の吸口端である。符号152は、香味吸引物品100における吸口端151とは反対側の先端である。香味生成セグメント102は、香味吸引物品100における先端152側に配置されている。
In FIG. 1, reference numeral 151 denotes the mouth end of the flavor inhalation article 100 (mouthpiece segment 101). Reference numeral 152 denotes the tip of the flavor inhalation article 100 opposite the mouth end 151. The flavor generating segment 102 is disposed on the tip 152 side of the flavor inhalation article 100.
香味吸引物品100の各セグメント配置構成は、上述したように図1の態様に限定されず、一般的な態様とすることができる。例えば、図1に示す態様では、フィルターセグメント104として第1のフィルターセグメント104A及び第2のフィルターセグメント104Bの2つのフィルターセグメントを含んでいるが、単一のフィルターセグメントのみ含む態様としてもよい。
As described above, the arrangement of each segment of the flavor inhalation article 100 is not limited to the embodiment shown in FIG. 1, but may be any general embodiment. For example, in the embodiment shown in FIG. 1, the filter segment 104 includes two filter segments, a first filter segment 104A and a second filter segment 104B, but the embodiment may include only a single filter segment.
香味吸引物品100は、以下のように定義されるアスペクト比が1以上である形状を満たす柱状形状を有していることが好ましい。
アスペクト比=h/w
wは柱状体の底面の幅(本明細書においては、香味生成セグメント102側の端部(符号152側)の底面の幅とする。)であり、hは高さであり、h≧wであることが好ましい。本明細書においては、長軸方向はhで示された方向であると規定する。したがって、仮にw≧hである場合においてもhで示された方向を便宜上長軸方向と称する。底面の形状は限定されず、多角、角丸多角、円、又は楕円等であってよく、幅wは当該底面が円形の場合は直径、楕円形である場合は長径、又は多角形もしくは角丸多角である場合は外接円の直径もしくは外接楕円の長径である。 Theflavor inhalation article 100 preferably has a columnar shape that satisfies the aspect ratio defined as follows, which is 1 or more.
Aspect ratio = h/w
w is the width of the base of the cylinder (in this specification, this is defined as the width of the base at the end (reference numeral 152) on theflavor generating segment 102 side), and h is the height, and it is preferable that h≧w. In this specification, the long axis direction is defined as the direction indicated by h. Therefore, even if w≧h, the direction indicated by h will be referred to as the long axis direction for convenience. The shape of the base is not limited and may be a polygon, a rounded polygon, a circle, an ellipse, etc., and the width w is the diameter if the base is a circle, the major axis if the base is an ellipse, or the diameter of the circumscribing circle or the major axis of the circumscribing ellipse if the base is a polygon or a rounded polygon.
アスペクト比=h/w
wは柱状体の底面の幅(本明細書においては、香味生成セグメント102側の端部(符号152側)の底面の幅とする。)であり、hは高さであり、h≧wであることが好ましい。本明細書においては、長軸方向はhで示された方向であると規定する。したがって、仮にw≧hである場合においてもhで示された方向を便宜上長軸方向と称する。底面の形状は限定されず、多角、角丸多角、円、又は楕円等であってよく、幅wは当該底面が円形の場合は直径、楕円形である場合は長径、又は多角形もしくは角丸多角である場合は外接円の直径もしくは外接楕円の長径である。 The
Aspect ratio = h/w
w is the width of the base of the cylinder (in this specification, this is defined as the width of the base at the end (reference numeral 152) on the
香味吸引物品100の長軸方向の長さhは、特段制限されず、例えば、通常40mm以上であり、45mm以上であることが好ましく、50mm以上であることがより好ましく、また、通常100mm以下であり、90mm以下であることが好ましく、80mm以下であることがより好ましい。
香味吸引物品100の底面の幅wは、特段制限されず、例えば、通常5mm以上であり、5.5mm以上であることが好ましく、また、通常10mm以下であり、9mm以下であることが好ましく、8mm以下であることがより好ましい。
香味吸引物品100の長軸方向における、冷却セグメント105とフィルターセグメント104との長さの比率(冷却セグメント105:フィルターセグメント104)は、特段制限されないが、香味成分のデリバリー量の観点から、通常0.60~1.40:0.60~1.40であり、0.80~1.20:0.80~1.20であり、0.85~1.15:0.85~1.15であることが好ましく、0.90~1.10:0.90~1.10であることがより好ましく、0.95~1.05:0.95~1.05であることがさらに好ましい。
冷却セグメント105とフィルターセグメント104との長さの割合を上記範囲内とすることで、冷却効果、生成した蒸気及びエアロゾルが冷却セグメントの内壁に付着することによるロスを抑制する効果、及びフィルターの空気量及び香味の調整機能のバランスがとれて、良好な香味を呈する効果を実現できる。特に、冷却セグメントを長くすると、エアロゾル等の粒子化が促進され良好な香味を実現できるが、長すぎると通過する物質の内壁への付着が生じてしまう。 The length h of theflavor inhalation article 100 in the longitudinal direction is not particularly limited, and is, for example, typically 40 mm or more, preferably 45 mm or more, and more preferably 50 mm or more, and is typically 100 mm or less, preferably 90 mm or less, and more preferably 80 mm or less.
The width w of the bottom surface of theflavor inhalation article 100 is not particularly limited, and is, for example, usually 5 mm or more, preferably 5.5 mm or more, and usually 10 mm or less, preferably 9 mm or less, and more preferably 8 mm or less.
The length ratio of thecooling segment 105 to the filter segment 104 in the longitudinal direction of the flavor inhalation article 100 (cooling segment 105:filter segment 104) is not particularly limited, but from the viewpoint of the delivery amount of the flavor component, it is usually 0.60 to 1.40:0.60 to 1.40, 0.80 to 1.20:0.80 to 1.20, preferably 0.85 to 1.15:0.85 to 1.15, more preferably 0.90 to 1.10:0.90 to 1.10, and even more preferably 0.95 to 1.05:0.95 to 1.05.
By setting the ratio of the lengths of thecooling segment 105 and the filter segment 104 within the above range, it is possible to achieve a balance between the cooling effect, the effect of suppressing losses due to adhesion of the generated steam and aerosol to the inner wall of the cooling segment, and the function of adjusting the air volume and flavor of the filter, thereby achieving an effect of presenting a good flavor. In particular, if the cooling segment is made longer, the particulation of aerosols and the like is promoted, resulting in a good flavor, but if the cooling segment is too long, the passing substances will adhere to the inner wall.
香味吸引物品100の底面の幅wは、特段制限されず、例えば、通常5mm以上であり、5.5mm以上であることが好ましく、また、通常10mm以下であり、9mm以下であることが好ましく、8mm以下であることがより好ましい。
香味吸引物品100の長軸方向における、冷却セグメント105とフィルターセグメント104との長さの比率(冷却セグメント105:フィルターセグメント104)は、特段制限されないが、香味成分のデリバリー量の観点から、通常0.60~1.40:0.60~1.40であり、0.80~1.20:0.80~1.20であり、0.85~1.15:0.85~1.15であることが好ましく、0.90~1.10:0.90~1.10であることがより好ましく、0.95~1.05:0.95~1.05であることがさらに好ましい。
冷却セグメント105とフィルターセグメント104との長さの割合を上記範囲内とすることで、冷却効果、生成した蒸気及びエアロゾルが冷却セグメントの内壁に付着することによるロスを抑制する効果、及びフィルターの空気量及び香味の調整機能のバランスがとれて、良好な香味を呈する効果を実現できる。特に、冷却セグメントを長くすると、エアロゾル等の粒子化が促進され良好な香味を実現できるが、長すぎると通過する物質の内壁への付着が生じてしまう。 The length h of the
The width w of the bottom surface of the
The length ratio of the
By setting the ratio of the lengths of the
香味吸引物品100の1本当たりの長軸方向の通気抵抗は、特段制限されないが、吸い易さの観点から、通常10mmH2O以上であり、20mmH2O以上であることが好ましく、30mmH2O以上であることがより好ましく、また、通常100mmH2O以下であり、80mmH2O以下であることが好ましく、60mmH2O以下であることがより好ましい。
通気抵抗は、ISO標準法(ISO6565:2015)に従って、例えばセルリアン社製フィルター通気抵抗測定器を使用して測定される。通気抵抗は、香味吸引物品100の側面における空気の透過が行なわれない状態で一方の端面(第1端面)から他方の端面(第2端面)に所定の空気流量(17.5cc/min)の空気を流した際の、第1端面と第2端面との気圧差を指す。単位は、一般的にはmmH2Oで表す。通気抵抗と香味吸引物品100の長さとの関係は、通常実施する長さ範囲(長さ5~200mm)においては比例関係であることが知られていて、長さが2倍になれば、香味吸引物品100の通気抵抗も2倍になる。 The airflow resistance in the longitudinal direction of eachflavor inhalation article 100 is not particularly limited, but from the viewpoint of ease of inhalation, it is usually 10 mmH2O or more, preferably 20 mmH2O or more, and more preferably 30 mmH2O or more, and is usually 100 mmH2O or less, preferably 80 mmH2O or less, and more preferably 60 mmH2O or less.
The airflow resistance is measured according to the ISO standard method (ISO6565:2015) using, for example, a filter airflow resistance measuring device manufactured by Cerulean Co., Ltd. The airflow resistance refers to the air pressure difference between the first end face and the second end face when air is flowed at a predetermined air flow rate (17.5 cc/min) from one end face (first end face) to the other end face (second end face) in a state where air does not pass through the side face of theflavor inhalation article 100. The unit is generally expressed in mmH 2 O. It is known that the relationship between the airflow resistance and the length of the flavor inhalation article 100 is proportional in the length range usually used (length 5 to 200 mm), and if the length is doubled, the airflow resistance of the flavor inhalation article 100 also doubles.
通気抵抗は、ISO標準法(ISO6565:2015)に従って、例えばセルリアン社製フィルター通気抵抗測定器を使用して測定される。通気抵抗は、香味吸引物品100の側面における空気の透過が行なわれない状態で一方の端面(第1端面)から他方の端面(第2端面)に所定の空気流量(17.5cc/min)の空気を流した際の、第1端面と第2端面との気圧差を指す。単位は、一般的にはmmH2Oで表す。通気抵抗と香味吸引物品100の長さとの関係は、通常実施する長さ範囲(長さ5~200mm)においては比例関係であることが知られていて、長さが2倍になれば、香味吸引物品100の通気抵抗も2倍になる。 The airflow resistance in the longitudinal direction of each
The airflow resistance is measured according to the ISO standard method (ISO6565:2015) using, for example, a filter airflow resistance measuring device manufactured by Cerulean Co., Ltd. The airflow resistance refers to the air pressure difference between the first end face and the second end face when air is flowed at a predetermined air flow rate (17.5 cc/min) from one end face (first end face) to the other end face (second end face) in a state where air does not pass through the side face of the
(耐油性)
本実施形態では、ライニングシート103、第1のラッパー106、および第2のラッパー107からなる群から選択される少なくとも1つ(本項において「ライニングシート103等」とも称する。)が耐油性を有する。
本明細書において、「耐油性を有する」とは、油が付着した際に、染み込みにくい、広がりにくい、または、反対面に漏れ出さない、といった性質を意味する。 (Oil resistance)
In this embodiment, at least one selected from the group consisting of thelining sheet 103, the first wrapper 106, and the second wrapper 107 (also referred to in this section as "lining sheet 103, etc.") has oil resistance.
In this specification, "having oil resistance" means that when oil is adhered, it does not easily soak in, spread, or leak to the opposite surface.
本実施形態では、ライニングシート103、第1のラッパー106、および第2のラッパー107からなる群から選択される少なくとも1つ(本項において「ライニングシート103等」とも称する。)が耐油性を有する。
本明細書において、「耐油性を有する」とは、油が付着した際に、染み込みにくい、広がりにくい、または、反対面に漏れ出さない、といった性質を意味する。 (Oil resistance)
In this embodiment, at least one selected from the group consisting of the
In this specification, "having oil resistance" means that when oil is adhered, it does not easily soak in, spread, or leak to the opposite surface.
ライニングシート103等に耐油性を付与する方法は特段制限されない。例えば、耐油性を有する材料を用いる方法が挙げられ、具体的には、耐油性を有する材料を含む層を設ける方法、又は基材等の層に耐油性を有する材料を含有させる方法等が挙げられる。耐油性を有する材料を含む層を設ける方法を採用する場合、例えば、基材層中に耐油性を有する材料を含有させてもよく、また、基材層及び知覚成分含有層以外の層として耐油性を有する材料を含む層を設けてもよい。
The method of imparting oil resistance to the lining sheet 103 and the like is not particularly limited. For example, a method using a material having oil resistance can be mentioned, and specifically, a method of providing a layer containing a material having oil resistance, or a method of incorporating a material having oil resistance into a layer such as a substrate can be mentioned. When adopting a method of providing a layer containing a material having oil resistance, for example, the material having oil resistance can be incorporated into the substrate layer, or a layer containing a material having oil resistance can be provided as a layer other than the substrate layer and the sensory component-containing layer.
耐油性を有する材料は特段制限されないが、例えば、でんぷん、ニトロセルロースラッカー、エチルセルロースラッカー、アセチルセルロースラッカー、パラフィン、ポリオレフィン、ポリスチレン、シリコン、樹脂、アクリル樹脂、又はフッ素樹脂等が挙げられ、喫味影響の観点から、でんぷん、ニトロセルロースラッカー、又はフッ素樹脂が好ましい。また、紙の繊維間の間隙を少なくしたグラシン紙や無通気度紙なども耐油性を有する。
ライニングシート103の平面方向の面積当たりの耐油性を有する材料の含有量は特段制限されないが、通常0.01gsm以上であり、0.05gsm以上であることが好ましく、0.1gsm以上であることがより好ましく、0.2gsm以上であることがさらに好ましく、また、通常5gsm以下であり、3gsm以下であることが好ましく、2gsm以下であることがより好ましい。該含有量が上記範囲の下限以上であれば、均一に耐油性を付与することができる。また、該含有量が上記範囲の上限以下であれば、巻き上げ時の巻き上げ適正への影響を抑えることができる。 The oil-resistant material is not particularly limited, but examples thereof include starch, nitrocellulose lacquer, ethylcellulose lacquer, acetylcellulose lacquer, paraffin, polyolefin, polystyrene, silicon, resin, acrylic resin, fluororesin, etc., and from the viewpoint of the influence on the smoking taste, starch, nitrocellulose lacquer, or fluororesin is preferable. Glassine paper and non-permeable paper, which have reduced gaps between the fibers of the paper, also have oil resistance.
The content of the oil-resistant material per area in the planar direction of thelining sheet 103 is not particularly limited, but is usually 0.01 gsm or more, preferably 0.05 gsm or more, more preferably 0.1 gsm or more, and even more preferably 0.2 gsm or more, and is usually 5 gsm or less, preferably 3 gsm or less, and more preferably 2 gsm or less. If the content is equal to or greater than the lower limit of the above range, oil resistance can be uniformly imparted. Also, if the content is equal to or less than the upper limit of the above range, the effect on the winding suitability during winding can be suppressed.
ライニングシート103の平面方向の面積当たりの耐油性を有する材料の含有量は特段制限されないが、通常0.01gsm以上であり、0.05gsm以上であることが好ましく、0.1gsm以上であることがより好ましく、0.2gsm以上であることがさらに好ましく、また、通常5gsm以下であり、3gsm以下であることが好ましく、2gsm以下であることがより好ましい。該含有量が上記範囲の下限以上であれば、均一に耐油性を付与することができる。また、該含有量が上記範囲の上限以下であれば、巻き上げ時の巻き上げ適正への影響を抑えることができる。 The oil-resistant material is not particularly limited, but examples thereof include starch, nitrocellulose lacquer, ethylcellulose lacquer, acetylcellulose lacquer, paraffin, polyolefin, polystyrene, silicon, resin, acrylic resin, fluororesin, etc., and from the viewpoint of the influence on the smoking taste, starch, nitrocellulose lacquer, or fluororesin is preferable. Glassine paper and non-permeable paper, which have reduced gaps between the fibers of the paper, also have oil resistance.
The content of the oil-resistant material per area in the planar direction of the
ライニングシート103等の耐油性の程度は特段制限されないが、耐油性の評価パラメータとして用いることができるキット値が、2以上であることが好ましく、3以上であることがより好ましく、5.5以上であることがさらに好ましく、6以上であるとなお好ましい。該キット値は、例えば、耐油性を有する層の坪量を増加させたり(厚みを大きくしたり)、耐油性を有する材料の量を増やしたりすることにより、増加させることができる。なお、キット値は、その数値が大きいほど耐油性に優れることを示し、上限を設定することは要しない。
上記のキット値は、JAPAN TAPPI紙パルプ試験方法 No.41:2000「紙及び板紙-はつ油度試験方法-キット法」に従い測定することができる。該方法では、評価対象物として、少なくとも50mm×50mmの大きさのサイズを有するものを5枚以上準備することが規定されている。本明細書では、評価対象として、50mm×50mmの大きさのサイズを有するライニングシート103等を5枚準備することができない場合には、同様の方法で製造されたライニングシート103等を複数準備し、それらを隙間なく並べて接続したものを用いることができる。この際、並べられた複数のライニングシート103等は、重複箇所の幅が1mm以下となるような範囲で互いに一部重複していてもよい。この場合、並べられた複数のライニングシート103等のうちもっとも面積の大きなライニングシート103等の上に、試験液を滴下する。 The degree of oil resistance of thelining sheet 103 etc. is not particularly limited, but the kit value that can be used as an evaluation parameter of oil resistance is preferably 2 or more, more preferably 3 or more, even more preferably 5.5 or more, and even more preferably 6 or more. The kit value can be increased, for example, by increasing the basis weight of the oil-resistant layer (increasing the thickness) or increasing the amount of the oil-resistant material. Note that the higher the kit value, the better the oil resistance, and there is no need to set an upper limit.
The above kit value can be measured according to JAPAN TAPPI Paper and Pulp Test Method No. 41:2000 "Paper and Paperboard - Oil Repellency Test Method - Kit Method". This method specifies that five or more sheets having a size of at least 50 mm x 50 mm should be prepared as the evaluation object. In this specification, if it is not possible to prepare fivelining sheets 103 etc. having a size of 50 mm x 50 mm as the evaluation object, it is possible to prepare a plurality of lining sheets 103 etc. manufactured in a similar manner, and arrange and connect them without gaps. In this case, the arranged lining sheets 103 etc. may overlap each other partially to the extent that the width of the overlapping portion is 1 mm or less. In this case, the test liquid is dropped onto the lining sheet 103 etc. having the largest area among the arranged lining sheets 103 etc.
上記のキット値は、JAPAN TAPPI紙パルプ試験方法 No.41:2000「紙及び板紙-はつ油度試験方法-キット法」に従い測定することができる。該方法では、評価対象物として、少なくとも50mm×50mmの大きさのサイズを有するものを5枚以上準備することが規定されている。本明細書では、評価対象として、50mm×50mmの大きさのサイズを有するライニングシート103等を5枚準備することができない場合には、同様の方法で製造されたライニングシート103等を複数準備し、それらを隙間なく並べて接続したものを用いることができる。この際、並べられた複数のライニングシート103等は、重複箇所の幅が1mm以下となるような範囲で互いに一部重複していてもよい。この場合、並べられた複数のライニングシート103等のうちもっとも面積の大きなライニングシート103等の上に、試験液を滴下する。 The degree of oil resistance of the
The above kit value can be measured according to JAPAN TAPPI Paper and Pulp Test Method No. 41:2000 "Paper and Paperboard - Oil Repellency Test Method - Kit Method". This method specifies that five or more sheets having a size of at least 50 mm x 50 mm should be prepared as the evaluation object. In this specification, if it is not possible to prepare five
[ライニングシート]
香味吸引物品100は、香味生成セグメント102およびマウスピースセグメント101を巻装するライニングシート103を有する。
ライニングシート103は、基材層及び該基材層の外面側に配置される知覚成分含有層を有し、該知覚成分含有層は知覚成分と該知覚成分を担持する担持剤とを含んでいれば特段制限されず、基材層及び知覚成分含有層以外の層を有していてもよい。 [Lining sheet]
Theflavor inhalation article 100 has a lining sheet 103 around which a flavor generating segment 102 and a mouthpiece segment 101 are wrapped.
Thelining sheet 103 has a base layer and a sensory component-containing layer arranged on the outer surface side of the base layer, and the sensory component-containing layer is not particularly limited as long as it contains a sensory component and a carrier for carrying the sensory component, and may have layers other than the base layer and the sensory component-containing layer.
香味吸引物品100は、香味生成セグメント102およびマウスピースセグメント101を巻装するライニングシート103を有する。
ライニングシート103は、基材層及び該基材層の外面側に配置される知覚成分含有層を有し、該知覚成分含有層は知覚成分と該知覚成分を担持する担持剤とを含んでいれば特段制限されず、基材層及び知覚成分含有層以外の層を有していてもよい。 [Lining sheet]
The
The
ライニングシート103の坪量は特段制限されないが、通常10gsm以上、120gsm以下であり、25gsm以上、80gsm以下であることが好ましく、30gsm以上、60gsm以下であることがより好ましい。該坪量が上記範囲の下限以上であれば、各セグメントを強固に接合することができ。また、該坪量が上記範囲の上限以下であれば、高速での巻き上げを可能とする。ここで、ライニングシート103の坪量は、以下に記載する基材層及び知覚成分含有層の重量に基づき算出し、また存在する場合、該重量に、アンカー層、着色層、カバー層およびリップリリース層等の任意に設けられる層の重量を加えた重量に基づき算出する。
The basis weight of the lining sheet 103 is not particularly limited, but is usually 10 gsm or more and 120 gsm or less, preferably 25 gsm or more and 80 gsm or less, and more preferably 30 gsm or more and 60 gsm or less. If the basis weight is equal to or more than the lower limit of the above range, each segment can be firmly bonded. If the basis weight is equal to or less than the upper limit of the above range, high-speed winding is possible. Here, the basis weight of the lining sheet 103 is calculated based on the weight of the substrate layer and the sensory component-containing layer described below, and if present, is calculated based on the weight of the layers that are optionally provided, such as the anchor layer, color layer, cover layer, and lip release layer, added to the weight.
ライニングシート103の厚さは特段制限されないが、通常10μm以上、120μm以下であり、20μm以上、80μm以下であることが好ましく、35μm以上、55μm以下であることがより好ましい。
The thickness of the lining sheet 103 is not particularly limited, but is usually 10 μm or more and 120 μm or less, preferably 20 μm or more and 80 μm or less, and more preferably 35 μm or more and 55 μm or less.
ライニングシート103の通気度は、特段制限されないが、通常0コレスタユニット以上、30000コレスタユニット以下であり、0コレスタユニット超、10000コレスタユニット以下であることが好ましい。ライニングシート103上に開孔を設ける場合、0コレスタユニット以上、15コレスタユニット以下が好ましく、0コレスタユニットであることがさらに好ましい。通気度は、ISO 2965:2009に準拠して測定される値であり、紙の両面の差圧が1kPaのときに、1分ごとに面積1cm2を通過する気体の流量(cm3)で表される。1コレスタユニット(1コレスタ単位、1C.U.)は、1kPa下においてcm3/(min・cm2)である。
The air permeability of the lining sheet 103 is not particularly limited, but is usually 0 Coresta units or more and 30,000 Coresta units or less, and preferably more than 0 Coresta units and 10,000 Coresta units or less. When openings are provided on the lining sheet 103, it is preferably 0 Coresta units or more and 15 Coresta units or less, and more preferably 0 Coresta units. The air permeability is a value measured in accordance with ISO 2965:2009, and is expressed as the flow rate (cm 3 ) of gas passing through an area of 1 cm 2 per minute when the differential pressure between both sides of the paper is 1 kPa. 1 Coresta unit (1 Coresta unit, 1 C.U.) is cm 3 /(min·cm 2 ) under 1 kPa.
ライニングシート103が耐油性を有する場合、知覚成分含有層又は知覚成分含有層よりも内周面側に設けられる層が耐油性を有することが好ましい。第1のラッパー106、および第2のラッパー107のいずれも耐油性を有さない場合には、知覚成分含有層又は知覚成分含有層よりも内周面側に設けられる層が耐油性を有することが必要である。
If the lining sheet 103 is oil-resistant, it is preferable that the sensory component-containing layer or a layer provided on the inner peripheral side of the sensory component-containing layer is oil-resistant. If neither the first wrapper 106 nor the second wrapper 107 is oil-resistant, it is necessary that the sensory component-containing layer or a layer provided on the inner peripheral side of the sensory component-containing layer is oil-resistant.
(基材層)
基材層の態様は特段制限されず、公知のシガレットや非燃焼加熱型香味吸引物品でライニングシートとして用いられている態様を適用することができる。例えば、一般的な植物性の繊維(パルプ)で作製された紙、ポリマー系(ポリプロピレン、ポリエチレン、ナイロンなど)の化学繊維を用いたシート、ポリマー系のシート、金属箔等、又はこれらを組み合わせた複合材料を用いることができる。また、紙基材にポリマー系シートを貼り合せた複合材料としてもよい。以下、基材層として紙を用いた場合の例を説明するが、適用できる範囲で、紙以外の材料を用いた場合にも適用することができる。 (Base layer)
The embodiment of the substrate layer is not particularly limited, and the embodiment used as a lining sheet in known cigarettes or non-combustion heating type flavor inhalation articles can be applied. For example, paper made of general plant fiber (pulp), a sheet using polymer-based chemical fiber (polypropylene, polyethylene, nylon, etc.), a polymer-based sheet, metal foil, etc., or a composite material combining these can be used. Also, a composite material in which a polymer-based sheet is bonded to a paper substrate can be used. Below, an example in which paper is used as the substrate layer will be described, but it can also be applied to the case where a material other than paper is used within the applicable range.
基材層の態様は特段制限されず、公知のシガレットや非燃焼加熱型香味吸引物品でライニングシートとして用いられている態様を適用することができる。例えば、一般的な植物性の繊維(パルプ)で作製された紙、ポリマー系(ポリプロピレン、ポリエチレン、ナイロンなど)の化学繊維を用いたシート、ポリマー系のシート、金属箔等、又はこれらを組み合わせた複合材料を用いることができる。また、紙基材にポリマー系シートを貼り合せた複合材料としてもよい。以下、基材層として紙を用いた場合の例を説明するが、適用できる範囲で、紙以外の材料を用いた場合にも適用することができる。 (Base layer)
The embodiment of the substrate layer is not particularly limited, and the embodiment used as a lining sheet in known cigarettes or non-combustion heating type flavor inhalation articles can be applied. For example, paper made of general plant fiber (pulp), a sheet using polymer-based chemical fiber (polypropylene, polyethylene, nylon, etc.), a polymer-based sheet, metal foil, etc., or a composite material combining these can be used. Also, a composite material in which a polymer-based sheet is bonded to a paper substrate can be used. Below, an example in which paper is used as the substrate layer will be described, but it can also be applied to the case where a material other than paper is used within the applicable range.
紙としては、例えば、パルプが主成分のものを挙げることができる。パルプとしては、針葉樹パルプ又は広葉樹パルプ等の木材パルプで抄造される以外にも、亜麻パルプ、大麻パルプ、サイザル麻パルプ、又はエスパルトなど一般的に香味吸引物品用の巻紙に使用される非木材パルプを混抄して製造して得たものでもよい。これらのパルプは、単独の種類で用いてもよく、複数の種類を任意の割合で組み合わせて用いてもよい。
また、紙は一枚で構成されていてもよいが、複数枚以上で構成されていてもよい。
パルプの態様としては、クラフト蒸解法、酸性・中性・アルカリ亜硫酸塩蒸解法、もしくはソーダ塩蒸解法等により製造した化学パルプ、グランドパルプ、ケミグランドパルプ、又はサーモメカニカルパルプ等を使用できる。 The paper may be, for example, one containing pulp as a main component. The pulp may be made from wood pulp such as softwood pulp or hardwood pulp, or may be made by mixing non-wood pulp, such as flax pulp, hemp pulp, sisal pulp, or esparto, which is generally used for wrapping paper for flavor inhalation products. These pulps may be used alone or in combination of multiple types in any ratio.
The paper may consist of one sheet, but may also consist of multiple sheets or more.
As the form of pulp, chemical pulp produced by a kraft cooking method, an acidic/neutral/alkaline sulfite cooking method, a soda salt cooking method, or the like, ground pulp, chemi-ground pulp, thermomechanical pulp, or the like can be used.
また、紙は一枚で構成されていてもよいが、複数枚以上で構成されていてもよい。
パルプの態様としては、クラフト蒸解法、酸性・中性・アルカリ亜硫酸塩蒸解法、もしくはソーダ塩蒸解法等により製造した化学パルプ、グランドパルプ、ケミグランドパルプ、又はサーモメカニカルパルプ等を使用できる。 The paper may be, for example, one containing pulp as a main component. The pulp may be made from wood pulp such as softwood pulp or hardwood pulp, or may be made by mixing non-wood pulp, such as flax pulp, hemp pulp, sisal pulp, or esparto, which is generally used for wrapping paper for flavor inhalation products. These pulps may be used alone or in combination of multiple types in any ratio.
The paper may consist of one sheet, but may also consist of multiple sheets or more.
As the form of pulp, chemical pulp produced by a kraft cooking method, an acidic/neutral/alkaline sulfite cooking method, a soda salt cooking method, or the like, ground pulp, chemi-ground pulp, thermomechanical pulp, or the like can be used.
紙は、上記のパルプ以外に、填料が含有されていてもよく、例えば、炭酸カルシウム、もしくは炭酸マグネシウム等の金属炭酸塩、酸化チタン、二酸化チタン、もしくは酸化アルミニウム等の金属酸化物、硫酸バリウム、もしくは硫酸カルシウム等の金属硫酸塩、硫化亜鉛等の金属硫化物、石英、カオリン、タルク、ケイソウ土、又は石膏等が挙げられ、特に、白色度及び不透明度の向上の観点、並びに加熱速度の増加の観点から炭酸カルシウムを含んでいることが好ましい。また、これらの填料は1種を単独で用いてもよく、2種以上を併用してもよい。
In addition to the above pulp, the paper may contain fillers, such as metal carbonates such as calcium carbonate or magnesium carbonate, metal oxides such as titanium oxide, titanium dioxide or aluminum oxide, metal sulfates such as barium sulfate or calcium sulfate, metal sulfides such as zinc sulfide, quartz, kaolin, talc, diatomaceous earth or gypsum, and it is particularly preferable for the paper to contain calcium carbonate from the viewpoints of improving whiteness and opacity, and increasing the heating rate. Furthermore, these fillers may be used alone or in combination of two or more types.
紙は、上記のパルプや填料以外に、種々の助剤を添加してもよく、例えば、耐水性を向上させるために、耐水性向上剤を有することができる。耐水性向上剤としては、湿潤紙力増強剤(WS剤)、又はサイズ剤等が挙げられる。湿潤紙力増強剤としては、尿素ホルムアルデヒド樹脂、メラミンホルムアルデヒド樹脂、又はポリアミドエピクロルヒドリン(PAE)等が挙げられる。また、サイズ剤としては、ロジン石けん、アルキルケテンダイマー(AKD)、アルケニル無水コハク酸(ASA)、又はケン化度が90%以上の高ケン化ポリビニルアルコール等が挙げられる。
In addition to the pulp and fillers, various auxiliary agents may be added to the paper. For example, the paper may contain a water resistance improver to improve water resistance. Examples of water resistance improvers include wet strength agents (WS agents) and sizing agents. Examples of wet strength agents include urea formaldehyde resin, melamine formaldehyde resin, and polyamide epichlorohydrin (PAE). Examples of sizing agents include rosin soap, alkyl ketene dimer (AKD), alkenyl succinic anhydride (ASA), and highly saponified polyvinyl alcohol with a saponification degree of 90% or more.
基材層の坪量は特段制限されないが、通常10gsm以上、100gsm以下であり、20gsm以上、70gsm以下であることが好ましく、30gsm以上、50gsm以下であることがより好ましい。
基材層の通気度は特段制限されないが、通常0コレスタユニット以上、30000コレスタユニット以下であり、0コレスタユニット超、10000コレスタユニット以下であることが好ましい。基材層の通気度は、ISO 2965:2009に準拠して測定される値であり、紙の両面の差圧が1kPaのときに、1分ごとに面積1cm2を通過する気体の流量(cm3)で表される。1コレスタユニット(1コレスタ単位、1C.U.)は、1kPa下においてcm3/(min・cm2)である。 The basis weight of the base layer is not particularly limited, but is usually 10 gsm or more and 100 gsm or less, preferably 20 gsm or more and 70 gsm or less, and more preferably 30 gsm or more and 50 gsm or less.
The air permeability of the base layer is not particularly limited, but is usually 0 Coresta units or more and 30,000 Coresta units or less, and preferably more than 0 Coresta units and 10,000 Coresta units or less. The air permeability of the base layer is a value measured in accordance with ISO 2965:2009, and is expressed as the flow rate (cm 3 ) of gas passing through an area of 1 cm 2 per minute when the differential pressure between both sides of the paper is 1 kPa. 1 Coresta unit (1 Coresta unit, 1 C.U.) is cm 3 /(min·cm 2 ) under 1 kPa.
基材層の通気度は特段制限されないが、通常0コレスタユニット以上、30000コレスタユニット以下であり、0コレスタユニット超、10000コレスタユニット以下であることが好ましい。基材層の通気度は、ISO 2965:2009に準拠して測定される値であり、紙の両面の差圧が1kPaのときに、1分ごとに面積1cm2を通過する気体の流量(cm3)で表される。1コレスタユニット(1コレスタ単位、1C.U.)は、1kPa下においてcm3/(min・cm2)である。 The basis weight of the base layer is not particularly limited, but is usually 10 gsm or more and 100 gsm or less, preferably 20 gsm or more and 70 gsm or less, and more preferably 30 gsm or more and 50 gsm or less.
The air permeability of the base layer is not particularly limited, but is usually 0 Coresta units or more and 30,000 Coresta units or less, and preferably more than 0 Coresta units and 10,000 Coresta units or less. The air permeability of the base layer is a value measured in accordance with ISO 2965:2009, and is expressed as the flow rate (cm 3 ) of gas passing through an area of 1 cm 2 per minute when the differential pressure between both sides of the paper is 1 kPa. 1 Coresta unit (1 Coresta unit, 1 C.U.) is cm 3 /(min·cm 2 ) under 1 kPa.
基材層の形状は、特段制限されず、例えば、正方形または長方形とすることができる。
The shape of the substrate layer is not particularly limited and can be, for example, square or rectangular.
基材層は、公知の方法により又は公知の方法を組み合わせて製造してもよく、また、市販品を用いてもよい。
例えば、パルプを主成分とする態様の場合、パルプを用いて長網抄紙機、円網抄紙機、又は円短複合抄紙機等による抄紙工程の中で、地合いを整え均一化する方法が挙げられる。 The substrate layer may be produced by a known method or a combination of known methods, or a commercially available product may be used.
For example, in the case of an embodiment in which pulp is the main component, a method can be mentioned in which the texture is adjusted and made uniform during the papermaking process using pulp on a Fourdrinier paper machine, a cylinder paper machine, or a combined cylinder and short-distance paper machine.
例えば、パルプを主成分とする態様の場合、パルプを用いて長網抄紙機、円網抄紙機、又は円短複合抄紙機等による抄紙工程の中で、地合いを整え均一化する方法が挙げられる。 The substrate layer may be produced by a known method or a combination of known methods, or a commercially available product may be used.
For example, in the case of an embodiment in which pulp is the main component, a method can be mentioned in which the texture is adjusted and made uniform during the papermaking process using pulp on a Fourdrinier paper machine, a cylinder paper machine, or a combined cylinder and short-distance paper machine.
(知覚成分含有層)
知覚成分含有層の態様は、知覚成分と該知覚成分を担持する担持剤とを含んでいれば特段制限されない。
本明細書において、知覚とは使用者が唇、舌または口内で感じることができる感覚であればその種類は特段制限されず、例えば、冷感、辛味等の皮膚感覚、又は酸味、苦味、もしくは甘味等の味覚等が挙げられる。 (Layer containing sensory components)
The embodiment of the sensory ingredient-containing layer is not particularly limited as long as it contains a sensory ingredient and a carrier for carrying the sensory ingredient.
In this specification, the type of sensation is not particularly limited as long as it is a sensation that the user can feel on the lips, tongue, or in the mouth, and examples include skin sensations such as coldness and spiciness, and tastes such as sourness, bitterness, or sweetness.
知覚成分含有層の態様は、知覚成分と該知覚成分を担持する担持剤とを含んでいれば特段制限されない。
本明細書において、知覚とは使用者が唇、舌または口内で感じることができる感覚であればその種類は特段制限されず、例えば、冷感、辛味等の皮膚感覚、又は酸味、苦味、もしくは甘味等の味覚等が挙げられる。 (Layer containing sensory components)
The embodiment of the sensory ingredient-containing layer is not particularly limited as long as it contains a sensory ingredient and a carrier for carrying the sensory ingredient.
In this specification, the type of sensation is not particularly limited as long as it is a sensation that the user can feel on the lips, tongue, or in the mouth, and examples include skin sensations such as coldness and spiciness, and tastes such as sourness, bitterness, or sweetness.
知覚成分は知覚に影響を及ぼす成分であればその種類は特段制限されず、例えば、冷感成分、酸味成分、苦味成分、苦味抑制成分、甘味成分、および辛味成分等からなる群から選択される少なくとも1つの成分が挙げられる。具体的な成分としては、例えば、以下に列挙する成分が挙げられるが、知覚成分として一般的に用いられる成分を用いることができる。知覚成分は、1種を単独で用いてもよく、2種以上を併用してもよい。
冷感成分としては、例えば、3-l-メントキシプロパン-1,2-ジオール、N-アルキル-p-メンタン-3-カルボキサミド、3-l-メントキシ-2-メチルプロパン-1,2-ジオール、メントール、メントン、カンファー、プレゴール、イソプレゴール、シネオール、ハッカオイル、ペパーミントオイル、スペアーミントオイル、ユーカリプタスオイル、p-メンタン-3,8-ジオール、2-l-メントキシエタン-1-オール、3-l-メントキシプロパン-1-オール、4-l-メントキシブタン-1-オール、3-ヒドロキシブタン酸メンチル、乳酸メンチル、メントングリセリンケタール、2-(2-l-メンチルオキシエチル)エタノール、グリオキシル酸メンチル、1-(2-ヒドロキシ-4-メチルシクロヘキシル)エタノン、N-メチル-2,2-イソプロピル、メチル-3-メチルブタンアミド、2-ピロリドン-5-カルボン酸メンチル、又はN-(エトキシカルボニルメチル)-3-p-メンタンカルボキサミド等が挙げられる。
酸味成分としては、例えば、クエン酸、酒石酸、リンゴ酸、アスコルビン酸、アジピン酸、クエン酸ナトリウム、グルコノデルタラクトン、グルコン酸、コハク酸、コハク酸一ナトリウム(結晶)、無水酢酸ナトリウム、DL-酒石酸、L-酒石酸、DL-酒石酸ナトリウム、L-酒石酸ナトリウム、乳酸、乳酸ナトリウム、氷酢酸、フマル酸、フマル酸一ナトリウム、DL-リンゴ酸、DL-リンゴ酸ナトリウム、又はリン酸等が挙げられる。
苦味成分としては、例えば、カフェイン、コーヒー抽出物、緑茶抽出物、紅茶抽出物、キニーネ、塩酸キニーネ、安息香酸デナトニウム、テオブロミン、カカオ抽出物、リモニン、ナリンギン、ヘスペリジン、糖転移ビタミンP、タンニン、トリプトファン、フェニルアラニン、チロシン、アルギニン、バリン、ロイシン、イソロイシン、プロリン、イソフラボン、ルチン、ニガヨモギ抽出物、センブリ抽出物、ホップ抽出物、フムロン、もしくはイソフムロン、又はこれらの混合物を使用することができる。好ましくは、カフェイン、コーヒー抽出物、緑茶抽出物、又は紅茶抽出物等が挙げられる。
苦味抑制成分としては、例えば、塩化ナトリウム、グルコン酸ナトリウム、酢酸ナトリウム、エリスリトール、糖添加ビタミンP、ソーマチン(タウマチン)、コハク酸ナトリウム、酒石酸ナトリウム、クエン酸ナトリウム、リンゴ酸ナトリウム、グルタミン酸ナトリウム、リン酸ナトリウム、又はリン脂質等が挙げられる。
甘味成分としては、例えば、グルコース、フルクトース、マルトース、スクロース、オリゴ糖、トレハロース、マルチトース、イソマルチロース、キシリトール、ソルビトール、エリトリトール、アスパルテーム、アセスルファムカリウム、カンゾウ、サッカリン、又はステビア等が挙げられる。
辛味成分としては、例えば、とうがらし、しょうが、からし、さんしょう、こしょう、もしくはにんにくなどの抽出成分、カプサイシン、ジンゲロン、ショウガオールアリルイソチオシアネート、オキシベンジルイソチオシアネート、サンショール、ピペリン、チャビシン、又は硫化アリル等が挙げられる。 The sensory component is not particularly limited in type as long as it has an effect on perception, and may be, for example, at least one component selected from the group consisting of cooling components, sour components, bitter components, bitterness suppressing components, sweet components, and spicy components. Specific components include, for example, the components listed below, but any component generally used as a sensory component may be used. The sensory component may be used alone or in combination of two or more types.
Examples of cooling sensation components include 3-l-menthoxypropane-1,2-diol, N-alkyl-p-menthane-3-carboxamide, 3-l-menthoxy-2-methylpropane-1,2-diol, menthol, menthone, camphor, pulegol, isopulegol, cineole, peppermint oil, peppermint oil, spearmint oil, eucalyptus oil, p-menthane-3,8-diol, 2-l-menthoxyethan-1-ol, 3-l-menthoxypropan-1-ol, and the like. menthyl, 4-l-menthoxybutan-1-ol, menthyl 3-hydroxybutanoate, menthyl lactate, menthone glycerin ketal, 2-(2-l-menthyloxyethyl)ethanol, menthyl glyoxylate, 1-(2-hydroxy-4-methylcyclohexyl)ethanone, N-methyl-2,2-isopropyl, methyl-3-methylbutanamide, menthyl 2-pyrrolidone-5-carboxylate, or N-(ethoxycarbonylmethyl)-3-p-menthanecarboxamide.
Examples of sour components include citric acid, tartaric acid, malic acid, ascorbic acid, adipic acid, sodium citrate, glucono delta lactone, gluconic acid, succinic acid, monosodium succinate (crystal), anhydrous sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, and phosphoric acid.
Examples of bitter components that can be used include caffeine, coffee extract, green tea extract, black tea extract, quinine, quinine hydrochloride, denatonium benzoate, theobromine, cacao extract, limonin, naringin, hesperidin, glycosyltransferase vitamin P, tannin, tryptophan, phenylalanine, tyrosine, arginine, valine, leucine, isoleucine, proline, isoflavone, rutin, wormwood extract, Swertia japonica extract, hop extract, humulone, isohumulone, or a mixture thereof. Preferred are caffeine, coffee extract, green tea extract, black tea extract, etc.
Examples of bitterness suppressing components include sodium chloride, sodium gluconate, sodium acetate, erythritol, sugar-added vitamin P, thaumatin, sodium succinate, sodium tartrate, sodium citrate, sodium malate, sodium glutamate, sodium phosphate, and phospholipids.
Examples of sweetening components include glucose, fructose, maltose, sucrose, oligosaccharides, trehalose, maltose, isomaltulose, xylitol, sorbitol, erythritol, aspartame, acesulfame potassium, licorice, saccharin, and stevia.
Examples of pungent components include extracts of chili pepper, ginger, mustard, Japanese pepper, pepper, or garlic, capsaicin, zingerone, shogaol allyl isothiocyanate, oxybenzyl isothiocyanate, sanshool, piperine, chavicine, and allyl sulfide.
冷感成分としては、例えば、3-l-メントキシプロパン-1,2-ジオール、N-アルキル-p-メンタン-3-カルボキサミド、3-l-メントキシ-2-メチルプロパン-1,2-ジオール、メントール、メントン、カンファー、プレゴール、イソプレゴール、シネオール、ハッカオイル、ペパーミントオイル、スペアーミントオイル、ユーカリプタスオイル、p-メンタン-3,8-ジオール、2-l-メントキシエタン-1-オール、3-l-メントキシプロパン-1-オール、4-l-メントキシブタン-1-オール、3-ヒドロキシブタン酸メンチル、乳酸メンチル、メントングリセリンケタール、2-(2-l-メンチルオキシエチル)エタノール、グリオキシル酸メンチル、1-(2-ヒドロキシ-4-メチルシクロヘキシル)エタノン、N-メチル-2,2-イソプロピル、メチル-3-メチルブタンアミド、2-ピロリドン-5-カルボン酸メンチル、又はN-(エトキシカルボニルメチル)-3-p-メンタンカルボキサミド等が挙げられる。
酸味成分としては、例えば、クエン酸、酒石酸、リンゴ酸、アスコルビン酸、アジピン酸、クエン酸ナトリウム、グルコノデルタラクトン、グルコン酸、コハク酸、コハク酸一ナトリウム(結晶)、無水酢酸ナトリウム、DL-酒石酸、L-酒石酸、DL-酒石酸ナトリウム、L-酒石酸ナトリウム、乳酸、乳酸ナトリウム、氷酢酸、フマル酸、フマル酸一ナトリウム、DL-リンゴ酸、DL-リンゴ酸ナトリウム、又はリン酸等が挙げられる。
苦味成分としては、例えば、カフェイン、コーヒー抽出物、緑茶抽出物、紅茶抽出物、キニーネ、塩酸キニーネ、安息香酸デナトニウム、テオブロミン、カカオ抽出物、リモニン、ナリンギン、ヘスペリジン、糖転移ビタミンP、タンニン、トリプトファン、フェニルアラニン、チロシン、アルギニン、バリン、ロイシン、イソロイシン、プロリン、イソフラボン、ルチン、ニガヨモギ抽出物、センブリ抽出物、ホップ抽出物、フムロン、もしくはイソフムロン、又はこれらの混合物を使用することができる。好ましくは、カフェイン、コーヒー抽出物、緑茶抽出物、又は紅茶抽出物等が挙げられる。
苦味抑制成分としては、例えば、塩化ナトリウム、グルコン酸ナトリウム、酢酸ナトリウム、エリスリトール、糖添加ビタミンP、ソーマチン(タウマチン)、コハク酸ナトリウム、酒石酸ナトリウム、クエン酸ナトリウム、リンゴ酸ナトリウム、グルタミン酸ナトリウム、リン酸ナトリウム、又はリン脂質等が挙げられる。
甘味成分としては、例えば、グルコース、フルクトース、マルトース、スクロース、オリゴ糖、トレハロース、マルチトース、イソマルチロース、キシリトール、ソルビトール、エリトリトール、アスパルテーム、アセスルファムカリウム、カンゾウ、サッカリン、又はステビア等が挙げられる。
辛味成分としては、例えば、とうがらし、しょうが、からし、さんしょう、こしょう、もしくはにんにくなどの抽出成分、カプサイシン、ジンゲロン、ショウガオールアリルイソチオシアネート、オキシベンジルイソチオシアネート、サンショール、ピペリン、チャビシン、又は硫化アリル等が挙げられる。 The sensory component is not particularly limited in type as long as it has an effect on perception, and may be, for example, at least one component selected from the group consisting of cooling components, sour components, bitter components, bitterness suppressing components, sweet components, and spicy components. Specific components include, for example, the components listed below, but any component generally used as a sensory component may be used. The sensory component may be used alone or in combination of two or more types.
Examples of cooling sensation components include 3-l-menthoxypropane-1,2-diol, N-alkyl-p-menthane-3-carboxamide, 3-l-menthoxy-2-methylpropane-1,2-diol, menthol, menthone, camphor, pulegol, isopulegol, cineole, peppermint oil, peppermint oil, spearmint oil, eucalyptus oil, p-menthane-3,8-diol, 2-l-menthoxyethan-1-ol, 3-l-menthoxypropan-1-ol, and the like. menthyl, 4-l-menthoxybutan-1-ol, menthyl 3-hydroxybutanoate, menthyl lactate, menthone glycerin ketal, 2-(2-l-menthyloxyethyl)ethanol, menthyl glyoxylate, 1-(2-hydroxy-4-methylcyclohexyl)ethanone, N-methyl-2,2-isopropyl, methyl-3-methylbutanamide, menthyl 2-pyrrolidone-5-carboxylate, or N-(ethoxycarbonylmethyl)-3-p-menthanecarboxamide.
Examples of sour components include citric acid, tartaric acid, malic acid, ascorbic acid, adipic acid, sodium citrate, glucono delta lactone, gluconic acid, succinic acid, monosodium succinate (crystal), anhydrous sodium acetate, DL-tartaric acid, L-tartaric acid, sodium DL-tartrate, sodium L-tartrate, lactic acid, sodium lactate, glacial acetic acid, fumaric acid, monosodium fumarate, DL-malic acid, sodium DL-malate, and phosphoric acid.
Examples of bitter components that can be used include caffeine, coffee extract, green tea extract, black tea extract, quinine, quinine hydrochloride, denatonium benzoate, theobromine, cacao extract, limonin, naringin, hesperidin, glycosyltransferase vitamin P, tannin, tryptophan, phenylalanine, tyrosine, arginine, valine, leucine, isoleucine, proline, isoflavone, rutin, wormwood extract, Swertia japonica extract, hop extract, humulone, isohumulone, or a mixture thereof. Preferred are caffeine, coffee extract, green tea extract, black tea extract, etc.
Examples of bitterness suppressing components include sodium chloride, sodium gluconate, sodium acetate, erythritol, sugar-added vitamin P, thaumatin, sodium succinate, sodium tartrate, sodium citrate, sodium malate, sodium glutamate, sodium phosphate, and phospholipids.
Examples of sweetening components include glucose, fructose, maltose, sucrose, oligosaccharides, trehalose, maltose, isomaltulose, xylitol, sorbitol, erythritol, aspartame, acesulfame potassium, licorice, saccharin, and stevia.
Examples of pungent components include extracts of chili pepper, ginger, mustard, Japanese pepper, pepper, or garlic, capsaicin, zingerone, shogaol allyl isothiocyanate, oxybenzyl isothiocyanate, sanshool, piperine, chavicine, and allyl sulfide.
知覚成分含有層中の知覚成分の含有量は特段制限されないが、通常0.1gsm以上であり、0.3gsm以上であることが好ましく、0.5gsm以上であることがより好ましく、0.7gsm以上であることがさらに好ましく、また、1.7gsm以下であり、1.3gsm以下であることが好ましく、1.0gsm以下であることがより好ましく、0.8gsm以下であることがさらに好ましい。該含有量が上記範囲の下限以上であれば、使用者へ十分な知覚成分を付与することができる。また、該含有量が上記範囲の上限以下であれば、巻き上げ時の巻き上げ適正への影響を抑えることができる。
The content of the sensory ingredient in the sensory ingredient-containing layer is not particularly limited, but is usually 0.1 gsm or more, preferably 0.3 gsm or more, more preferably 0.5 gsm or more, even more preferably 0.7 gsm or more, and 1.7 gsm or less, preferably 1.3 gsm or less, more preferably 1.0 gsm or less, and even more preferably 0.8 gsm or less. If the content is equal to or greater than the lower limit of the above range, sufficient sensory ingredients can be imparted to the user. Also, if the content is equal to or less than the upper limit of the above range, the effect on the proper winding during winding can be suppressed.
担持剤は知覚成分を担持することができればその種類は特段制限されず、例えば、水溶性ラッカー、疎水性ラッカー、ニトロセルロース、又はエチルセルロース等が挙げられ、知覚成分を安定に担持することができる観点から、ニトロセルロース、又はエチルセルロースが好ましい。担持剤は、1種を単独で用いてもよく、2種以上を併用してもよい。
The type of carrier is not particularly limited as long as it can carry the sensory component. Examples include water-soluble lacquer, hydrophobic lacquer, nitrocellulose, and ethyl cellulose. From the viewpoint of being able to stably carry the sensory component, nitrocellulose or ethyl cellulose is preferred. One type of carrier may be used alone, or two or more types may be used in combination.
知覚成分含有層中の担持剤の含有量は特段制限されないが、通常10質量%以上であり、20質量%以上であることが好ましく、30質量%以上であることがより好ましく、また、通常95質量%以下であり、90質量%以下であることが好ましく、75質量%以下であることがより好ましく、60質量%以下であることがさらに好ましい。該含有量が上記範囲の下限以上であれば知覚成分を十分に担持することができる。また、該含有量が上記範囲の上限以下であれば、巻き上げ時の巻き上げ適正への影響を抑えることができる。
The content of the carrier in the sensory component-containing layer is not particularly limited, but is usually 10% by mass or more, preferably 20% by mass or more, and more preferably 30% by mass or more, and is usually 95% by mass or less, preferably 90% by mass or less, more preferably 75% by mass or less, and even more preferably 60% by mass or less. If the content is equal to or greater than the lower limit of the above range, the sensory component can be sufficiently supported. Also, if the content is equal to or less than the upper limit of the above range, the effect on the proper winding during winding can be suppressed.
ライニングシート103の一部として知覚成分含有層を設ける方法は特段制限されず、例えば、知覚成分及び担持剤を混合して得られた混合物を基材層等の他の層に塗布する方法、又は該混合物をフィルム状に成形して基材層等の他の層に接着する方法等が挙げられる。
また、上記の混合物を用いる場合、溶媒を用いてもよい。この場合、上記の塗布後又はフィルム成形後に自然乾燥又は加熱乾燥して溶媒を除去する処理を行う。 The method for providing a sensory ingredient-containing layer as part of thelining sheet 103 is not particularly limited, and examples include a method in which the sensory ingredient and a carrier are mixed and the mixture obtained is applied to another layer such as a base layer, or a method in which the mixture is formed into a film and adhered to another layer such as a base layer.
When the mixture is used, a solvent may be used. In this case, after the coating or film formation, the mixture is naturally dried or heated to remove the solvent.
また、上記の混合物を用いる場合、溶媒を用いてもよい。この場合、上記の塗布後又はフィルム成形後に自然乾燥又は加熱乾燥して溶媒を除去する処理を行う。 The method for providing a sensory ingredient-containing layer as part of the
When the mixture is used, a solvent may be used. In this case, after the coating or film formation, the mixture is naturally dried or heated to remove the solvent.
ライニングシートにおいて、厚さ方向からみた場合において、知覚成分含有層を設ける領域は特段制限されず、ライニングシート103の全体の領域であってもよく、一部の領域であってもよい。ライニングシート103の厚さ方向からみた場合において、知覚成分含有層がライニングシート103の少なくとも一部に存在する場合、ライニングシート103の吸口端側の端部から15mmまでの領域に、知覚成分含有層の少なくとも一部が存在するように構成されることが好ましく、さらに、該端部からの長さは、12mmまでであることがより好ましく、端部から10mmまでであることがさらに好ましい。知覚成分含有層は、端部から上記までの領域の少なくとも一部に含まれていればよく、該領域の全面に含まれていてもよく、該領域の一部のみに含まれていてもよい。このような構成とすることにより、使用者が香味吸引物品100を咥えた場合、使用者の唇と知覚成分含有層とが接触しやすくなり、使用者への十分な知覚成分の付与が確保しやすくなる。
When viewed from the thickness direction of the lining sheet, the region where the sensory component-containing layer is provided is not particularly limited, and may be the entire region of the lining sheet 103 or a part of the region. When the sensory component-containing layer is present in at least a part of the lining sheet 103 when viewed from the thickness direction of the lining sheet 103, it is preferable that at least a part of the sensory component-containing layer is present in a region up to 15 mm from the end of the lining sheet 103 on the mouth end side, and further, the length from the end is more preferably up to 12 mm, and even more preferably up to 10 mm from the end. The sensory component-containing layer only needs to be included in at least a part of the region from the end to the above, and may be included over the entire region or only a part of the region. With such a configuration, when the user holds the flavor inhalation article 100 in his mouth, the user's lips and the sensory component-containing layer are more likely to come into contact, making it easier to ensure that the user is given a sufficient amount of sensory component.
一方で、香味吸引物品100の吸口端付近は、通常、使用者の唇と接触しにくい領域である。よって、ライニングシート103は、その吸口端側の端部から1mmまでの領域に、知覚成分含有層が存在しないように構成されることが好ましい。このような構成とすることにより、原料コストを抑制しつつ、使用者へ十分な知覚成分を付与することが容易となる。
On the other hand, the area near the mouth end of the flavor inhalation article 100 is usually unlikely to come into contact with the user's lips. Therefore, it is preferable that the lining sheet 103 is configured so that the sensory component-containing layer is not present in the area up to 1 mm from the end on the mouth end side. By configuring it in this way, it becomes easier to provide the user with sufficient sensory components while suppressing raw material costs.
(アンカー層)
ライニングシート103は、知覚成分の移行をより抑制しやすくすることができる観点、及びインクを用いる場合にはインクの定着性向上の観点から、さらに、前記基材層と前記知覚成分含有層との間に配置されるアンカー層を有していてもよい。
アンカー層はライニングシート103からの知覚成分含有層の剥離を抑制することができれば含まれる成分の種類は特段制限されず、例えば、疎水性ラッカー、ニトロセルロース、及びエチルセルロース等からなる群から選択される少なくとも一の成分が挙げられる。これらの成分は、1種を単独で用いてもよく、2種以上を併用してもよい。また、アンカー層は、これらの成分を一部に含んでいてもよく、これらの成分のみからなっていてもよい。 (Anchor layer)
Thelining sheet 103 may further have an anchor layer disposed between the base layer and the sensory component-containing layer, from the viewpoint of making it easier to suppress the transfer of sensory components and, if ink is used, improving the adhesion of the ink.
The type of component contained in the anchor layer is not particularly limited as long as it can suppress peeling of the sensory component-containing layer from thelining sheet 103, and examples thereof include at least one component selected from the group consisting of hydrophobic lacquer, nitrocellulose, ethyl cellulose, etc. These components may be used alone or in combination of two or more. The anchor layer may contain these components in part, or may consist of only these components.
ライニングシート103は、知覚成分の移行をより抑制しやすくすることができる観点、及びインクを用いる場合にはインクの定着性向上の観点から、さらに、前記基材層と前記知覚成分含有層との間に配置されるアンカー層を有していてもよい。
アンカー層はライニングシート103からの知覚成分含有層の剥離を抑制することができれば含まれる成分の種類は特段制限されず、例えば、疎水性ラッカー、ニトロセルロース、及びエチルセルロース等からなる群から選択される少なくとも一の成分が挙げられる。これらの成分は、1種を単独で用いてもよく、2種以上を併用してもよい。また、アンカー層は、これらの成分を一部に含んでいてもよく、これらの成分のみからなっていてもよい。 (Anchor layer)
The
The type of component contained in the anchor layer is not particularly limited as long as it can suppress peeling of the sensory component-containing layer from the
アンカー層の量は特段制限されず、例えば、通常0.1gsm以上であり、0.2gsm以上であることが好ましく、0.3gsm以上であることがより好ましく、また、通常1.0gsm以下であり、好ましくは0.8gsm以下であり、さらに好ましくは0.6gsm以下がよい。アンカー層の量が上記範囲の下限以上であれば、知覚成分含有層の剥離を抑制することができる。また、アンカー層の量が上記範囲の上限以下であれば、巻き上げ時の巻き上げ適正への影響を抑えることができる。
The amount of the anchor layer is not particularly limited, and is, for example, usually 0.1 gsm or more, preferably 0.2 gsm or more, more preferably 0.3 gsm or more, and usually 1.0 gsm or less, preferably 0.8 gsm or less, and even more preferably 0.6 gsm or less. If the amount of the anchor layer is equal to or greater than the lower limit of the above range, peeling of the sensory component-containing layer can be suppressed. Also, if the amount of the anchor layer is equal to or less than the upper limit of the above range, the effect on the proper winding during winding can be suppressed.
ライニングシート103の一部としてアンカー層を設ける方法は特段制限されず、例えば、上述した知覚成分含有層を設ける方法と同様に、塗布する方法やフィルム形成後に接着する方法等が挙げられる。
また、ライニングシート103において、厚さ方向からみた場合において、アンカー層を設ける領域は特段制限されず、ライニングシート103の全体の領域であってもよく、一部の領域であってもよい。好ましくは、アンカー層は香味生成セグメントとマウスピースセグメントの接する面より下流側の領域にのみ設けられるのがよい。より好ましくは、アンカー層は香味生成セグメントとマウスピースセグメントの接する面より10mm以上下流側の領域のみに設けられるのがよい。このような配置にすることで、後述する電気加熱型デバイスにて香味生成物品が加熱される際に、アンカー層が加熱されることを防ぐことができる。 The method for providing an anchor layer as part of thelining sheet 103 is not particularly limited, and examples thereof include a coating method or a method of adhering after film formation, similar to the method for providing the sensory ingredient-containing layer described above.
Further, in thelining sheet 103, when viewed in the thickness direction, the region where the anchor layer is provided is not particularly limited, and may be the entire region of the lining sheet 103 or a part of the region. Preferably, the anchor layer is provided only in the region downstream of the surface where the flavor generating segment and the mouthpiece segment contact each other. More preferably, the anchor layer is provided only in the region 10 mm or more downstream of the surface where the flavor generating segment and the mouthpiece segment contact each other. By arranging in this manner, it is possible to prevent the anchor layer from being heated when the flavor product is heated by the electric heating device described later.
また、ライニングシート103において、厚さ方向からみた場合において、アンカー層を設ける領域は特段制限されず、ライニングシート103の全体の領域であってもよく、一部の領域であってもよい。好ましくは、アンカー層は香味生成セグメントとマウスピースセグメントの接する面より下流側の領域にのみ設けられるのがよい。より好ましくは、アンカー層は香味生成セグメントとマウスピースセグメントの接する面より10mm以上下流側の領域のみに設けられるのがよい。このような配置にすることで、後述する電気加熱型デバイスにて香味生成物品が加熱される際に、アンカー層が加熱されることを防ぐことができる。 The method for providing an anchor layer as part of the
Further, in the
(着色層)
ライニングシート103は、所望の外観とすることができる観点から、さらに、着色層を有していてもよく、特には、上述したアンカー層が適用される場合、知覚成分含有層とアンカー層との間に配置される着色層を有することが好ましい。
着色層は着色することができれば含まれる成分の種類は特段制限されず、各色の染料、顔料等の着色成分を用いることができる。着色層は、さらに疎水性ラッカーニス、ニトロセルロース、又はエチルセルロース等を含んでいてもよい。この場合、着色層は、着色層全面に着色成分が分散されていてもよく、部分的に分散されていてもよい。また、着色層は、着色成分が着色層の内側面に配置されていてもよい。 (Colored Layer)
Thelining sheet 103 may further have a colored layer in order to achieve the desired appearance, and in particular, when the above-mentioned anchor layer is applied, it is preferable to have a colored layer disposed between the sensory ingredient-containing layer and the anchor layer.
The type of components contained in the colored layer is not particularly limited as long as it can be colored, and coloring components such as dyes and pigments of various colors can be used. The colored layer may further contain hydrophobic lacquer varnish, nitrocellulose, ethyl cellulose, etc. In this case, the colored layer may have the colored components dispersed over the entire surface of the colored layer, or may be partially dispersed. In addition, the colored layer may have the colored components disposed on the inner surface of the colored layer.
ライニングシート103は、所望の外観とすることができる観点から、さらに、着色層を有していてもよく、特には、上述したアンカー層が適用される場合、知覚成分含有層とアンカー層との間に配置される着色層を有することが好ましい。
着色層は着色することができれば含まれる成分の種類は特段制限されず、各色の染料、顔料等の着色成分を用いることができる。着色層は、さらに疎水性ラッカーニス、ニトロセルロース、又はエチルセルロース等を含んでいてもよい。この場合、着色層は、着色層全面に着色成分が分散されていてもよく、部分的に分散されていてもよい。また、着色層は、着色成分が着色層の内側面に配置されていてもよい。 (Colored Layer)
The
The type of components contained in the colored layer is not particularly limited as long as it can be colored, and coloring components such as dyes and pigments of various colors can be used. The colored layer may further contain hydrophobic lacquer varnish, nitrocellulose, ethyl cellulose, etc. In this case, the colored layer may have the colored components dispersed over the entire surface of the colored layer, or may be partially dispersed. In addition, the colored layer may have the colored components disposed on the inner surface of the colored layer.
ライニングシート103の一部として着色層を設ける方法は特段制限されず、例えば、上述した知覚成分含有層を設ける方法と同様に、塗布する方法やフィルム形成後に接着する方法等が挙げられる。
There are no particular limitations on the method for providing a colored layer as part of the lining sheet 103, and examples include a coating method or a method of adhering after film formation, similar to the method for providing the sensory component-containing layer described above.
(カバー層)
ライニングシート103は、製造時の物理的な摩擦や、内側の層に含まれる成分が蔵置中に揮散してしまうことを抑制することができる観点から、さらに、知覚成分含有層の外面側に配置されるカバー層を有していてもよい。
カバー層は周囲からの影響による劣化を抑制することができればその材料の種類は特段制限されず、例えば、WAX、樹脂、紙、フィルム、水溶性ポリマー、疎水性ポリマー、疎水性ラッカーニス、ニトロセルロース、及びエチルセルロース等からなる群から選択される少なくとも一の材料が挙げられる。これら材料は、1種を単独で用いてもよく、2種以上を併用してもよい。 (Cover Layer)
Thelining sheet 103 may further have a cover layer placed on the outer surface of the sensory ingredient-containing layer, from the viewpoint of suppressing physical friction during manufacturing and the volatilization of ingredients contained in the inner layer during storage.
The type of material for the cover layer is not particularly limited as long as it can suppress deterioration due to influences from the surroundings, and examples thereof include at least one material selected from the group consisting of wax, resin, paper, film, water-soluble polymer, hydrophobic polymer, hydrophobic lacquer varnish, nitrocellulose, ethyl cellulose, etc. These materials may be used alone or in combination of two or more.
ライニングシート103は、製造時の物理的な摩擦や、内側の層に含まれる成分が蔵置中に揮散してしまうことを抑制することができる観点から、さらに、知覚成分含有層の外面側に配置されるカバー層を有していてもよい。
カバー層は周囲からの影響による劣化を抑制することができればその材料の種類は特段制限されず、例えば、WAX、樹脂、紙、フィルム、水溶性ポリマー、疎水性ポリマー、疎水性ラッカーニス、ニトロセルロース、及びエチルセルロース等からなる群から選択される少なくとも一の材料が挙げられる。これら材料は、1種を単独で用いてもよく、2種以上を併用してもよい。 (Cover Layer)
The
The type of material for the cover layer is not particularly limited as long as it can suppress deterioration due to influences from the surroundings, and examples thereof include at least one material selected from the group consisting of wax, resin, paper, film, water-soluble polymer, hydrophobic polymer, hydrophobic lacquer varnish, nitrocellulose, ethyl cellulose, etc. These materials may be used alone or in combination of two or more.
ライニングシート103の一部としてカバー層を設ける方法は特段制限されず、例えば、上述した知覚成分含有層を設ける方法と同様に、塗布する方法やフィルム形成後に接着する方法等が挙げられる。
また、ライニングシート103において、厚さ方向からみた場合において、カバー層を設ける領域は特段制限されず、ライニングシート103の全体の領域であってもよく、一部の領域であってもよい。好ましくは、カバー層は香味生成セグメントとマウスピースセグメントの接する面より下流側の領域にのみ設けられるのがよい。より好ましくは、カバー層は香味生成セグメントとマウスピースセグメントの接する面より10mm以上下流側の領域のみに設けられるのがよい。さらに好ましくは、カバー層は知覚成分含有層の全体を覆うように設けられるのがよい。さらに、カバー層はアンカー層がある領域を超えないように設けられるのがよい。 The method for providing the cover layer as part of thelining sheet 103 is not particularly limited, and examples thereof include a coating method or a method of forming a film and then adhering it, similar to the method for providing the sensory ingredient-containing layer described above.
In addition, when viewed from the thickness direction of thelining sheet 103, the region where the cover layer is provided is not particularly limited, and may be the entire region of the lining sheet 103 or a part of the region. Preferably, the cover layer is provided only in the region downstream of the surface where the flavor generating segment and the mouthpiece segment contact each other. More preferably, the cover layer is provided only in the region 10 mm or more downstream of the surface where the flavor generating segment and the mouthpiece segment contact each other. Even more preferably, the cover layer is provided so as to cover the entire sensory component-containing layer. Furthermore, the cover layer is provided so as not to exceed the region where the anchor layer is located.
また、ライニングシート103において、厚さ方向からみた場合において、カバー層を設ける領域は特段制限されず、ライニングシート103の全体の領域であってもよく、一部の領域であってもよい。好ましくは、カバー層は香味生成セグメントとマウスピースセグメントの接する面より下流側の領域にのみ設けられるのがよい。より好ましくは、カバー層は香味生成セグメントとマウスピースセグメントの接する面より10mm以上下流側の領域のみに設けられるのがよい。さらに好ましくは、カバー層は知覚成分含有層の全体を覆うように設けられるのがよい。さらに、カバー層はアンカー層がある領域を超えないように設けられるのがよい。 The method for providing the cover layer as part of the
In addition, when viewed from the thickness direction of the
ライニングシート103は、外部の物質と物理的に接触にする接触面積を減らして知覚成分等の脱落を抑制することができる観点から、また、所望の外観や触感とすることができる観点から、その厚さ方向からみた場合において、前記知覚成分含有層が存在する領域の少なくとも一部にテクスチャー加工が施されていてもよい。
テクスチャー加工を施す方法は特段制限されず、エンボス加工や部分的に各種層を厚く塗布する方法等が挙げられる。 Thelining sheet 103 may be textured in at least a portion of the area in which the sensory component-containing layer is present, when viewed through its thickness, from the viewpoint of reducing the area of physical contact with external substances and thereby inhibiting the loss of sensory components, etc., and from the viewpoint of achieving a desired appearance and feel.
The method for texture processing is not particularly limited, and examples thereof include embossing and coating various layers partially to a large thickness.
テクスチャー加工を施す方法は特段制限されず、エンボス加工や部分的に各種層を厚く塗布する方法等が挙げられる。 The
The method for texture processing is not particularly limited, and examples thereof include embossing and coating various layers partially to a large thickness.
ライニングシート103の厚さ方向からみた場合において、ライニングシート103の面積に対するテクスチャー加工が施された面積の比率は特段制限されない。ライニングシート103の全面に対してテクスチャー加工を施してもよく、部分的に施してもよい。ライニングシートにテクスチャー加工を施すことで、香味吸引物品100が小箱に包装されている際に、香味吸引物品100のライニングシート103が別の香味吸引物品100のライニングシートに接触する面積を減らすことができる。また、テクスチャー加工は、ライニングシート103の吸口端側の端部から15mmまでの領域に施してもよい。使用者が香味吸引物品100を咥えた場合、使用者の唇とテクスチャーが接触し、新たな皮膚感覚を提供できる。
When viewed in the thickness direction of the lining sheet 103, the ratio of the textured area to the area of the lining sheet 103 is not particularly limited. The texture may be applied to the entire surface of the lining sheet 103, or may be applied partially. By applying texture to the lining sheet, the area of contact between the lining sheet 103 of one flavor inhalation article 100 and the lining sheet of another flavor inhalation article 100 when the flavor inhalation article 100 is packaged in a small box can be reduced. The texture may also be applied to an area up to 15 mm from the end of the lining sheet 103 on the mouth end side. When a user holds the flavor inhalation article 100 in his/her mouth, the texture comes into contact with the user's lips, providing a new skin sensation.
(リップリリース層)
ライニングシート103は、使用者の唇が香味吸引物品100に接着してしまうことを抑制する観点から、さらに、知覚成分含有層の外面側に配置されるリップリリース層を有していてもよい。なお、リップリリース層は、上記のカバー層の一種として扱うこともできる。
また、リップリリース層はリップリリース材料を含んでいるか、又はリップリリース材料から構成されている。該リップリリース材料は、使用者が香味吸引物品100を口で咥えた際に、唇とライニングシート103との間の接触が実質的に粘着することなく容易に離れることを補助するように構成される材料を意味する。リップリリース材料は、例えば、ニトロセルロース、エチルセルロース、又はメチルセルロース等を含んでいてもよい。例えば、ライニングシート103の外面に対して、エチルセルロース系、又はメチルセルロース系のインクを塗工することでライニングシート103の外面をリップリリース材料によってコーティングしてもよい。 (Lip release layer)
Thelining sheet 103 may further have a lip release layer disposed on the outer surface side of the sensory component-containing layer in order to prevent the user's lips from adhering to the flavor inhalation article 100. The lip release layer may be treated as a type of the above-mentioned cover layer.
The lip release layer includes or is made of a lip release material. The lip release material refers to a material configured to assist in the easy separation of the contact between the lips and thelining sheet 103 without substantial adhesion when the user holds the flavor inhalation article 100 in the mouth. The lip release material may include, for example, nitrocellulose, ethyl cellulose, or methyl cellulose. For example, the outer surface of the lining sheet 103 may be coated with the lip release material by applying an ethyl cellulose-based or methyl cellulose-based ink to the outer surface of the lining sheet 103.
ライニングシート103は、使用者の唇が香味吸引物品100に接着してしまうことを抑制する観点から、さらに、知覚成分含有層の外面側に配置されるリップリリース層を有していてもよい。なお、リップリリース層は、上記のカバー層の一種として扱うこともできる。
また、リップリリース層はリップリリース材料を含んでいるか、又はリップリリース材料から構成されている。該リップリリース材料は、使用者が香味吸引物品100を口で咥えた際に、唇とライニングシート103との間の接触が実質的に粘着することなく容易に離れることを補助するように構成される材料を意味する。リップリリース材料は、例えば、ニトロセルロース、エチルセルロース、又はメチルセルロース等を含んでいてもよい。例えば、ライニングシート103の外面に対して、エチルセルロース系、又はメチルセルロース系のインクを塗工することでライニングシート103の外面をリップリリース材料によってコーティングしてもよい。 (Lip release layer)
The
The lip release layer includes or is made of a lip release material. The lip release material refers to a material configured to assist in the easy separation of the contact between the lips and the
リップリリース材料は、通常、使用者が香味吸引物品100を口で咥えた際に、使用者の唇に接触する所定の吸い口領域に少なくとも配置される。具体的には、ライニングシート103における外面のうち、リップリリース材料によって被覆されたリップリリース材料配置領域R1は、フィルターセグメント104の吸口端151から開孔Vとの間に位置する領域として規定することできる。
The lip release material is usually placed at least in a predetermined mouthpiece area that comes into contact with the lips of a user when the user holds the flavor inhalation article 100 in the mouth. Specifically, the lip release material placement area R1 of the outer surface of the lining sheet 103 that is covered with the lip release material can be defined as the area located between the mouthpiece end 151 of the filter segment 104 and the aperture V.
[マウスピースセグメント]
香味吸引物品100は、マウスピースセグメント101を有する。マウスピースセグメント101は、少なくとも1つのマウスピース構成セグメントを有し、さらに、該マウスピース構成セグメントのうちの少なくとも1つが、その周方向外面に巻装される第1のラッパーを有し、さらに、該第1のラッパーよりも内側に巻装される第2のラッパーを有していれば、その構成は特段制限されない。
マウスピースセグメント101に含まれ得るマウスピース構成セグメントは、一般的に非燃焼加熱型香味吸引物品やシガレットのマウスピースに含まれるセグメントであってよく、例えば、フィルターセグメント104、又は冷却セグメント105等が挙げられる。
以下、フィルターセグメント104及び冷却セグメント105について詳細に説明する。 [Mouthpiece segment]
Theflavor inhalation article 100 has a mouthpiece segment 101. The configuration of the mouthpiece segment 101 is not particularly limited as long as it has at least one mouthpiece constituent segment, and at least one of the mouthpiece constituent segments has a first wrapper wound around its circumferential outer surface, and further has a second wrapper wound on the inner side of the first wrapper.
Mouthpiece constituent segments that may be included in themouthpiece segment 101 may be segments that are generally included in the mouthpieces of non-combustion heating type flavor inhalation articles or cigarettes, and examples thereof include a filter segment 104 or a cooling segment 105.
Thefilter segment 104 and the cooling segment 105 will be described in detail below.
香味吸引物品100は、マウスピースセグメント101を有する。マウスピースセグメント101は、少なくとも1つのマウスピース構成セグメントを有し、さらに、該マウスピース構成セグメントのうちの少なくとも1つが、その周方向外面に巻装される第1のラッパーを有し、さらに、該第1のラッパーよりも内側に巻装される第2のラッパーを有していれば、その構成は特段制限されない。
マウスピースセグメント101に含まれ得るマウスピース構成セグメントは、一般的に非燃焼加熱型香味吸引物品やシガレットのマウスピースに含まれるセグメントであってよく、例えば、フィルターセグメント104、又は冷却セグメント105等が挙げられる。
以下、フィルターセグメント104及び冷却セグメント105について詳細に説明する。 [Mouthpiece segment]
The
Mouthpiece constituent segments that may be included in the
The
マウスピース構成セグメントの少なくとも1つは、充填物(マウスピース構成セグメント充填物)を含むことが好ましい。
上記の充填物を含むマウスピース構成セグメントの態様は特段制限されず、例えば、後述のフィルターセグメント104の一例として説明するフィルター濾材を含むセグメント、又はセンターホールセグメント等であり、フィルター濾材の材料又はセンターホールセグメントを構成する材料として酢酸セルロース繊維、天然パルプ繊維、又は紙などの材料を用いた態様等が挙げられる。 At least one of the mouthpiece constituent segments preferably includes a filler (mouthpiece constituent segment filler).
The form of the mouthpiece component segment containing the above-mentioned filling is not particularly limited, and examples include a segment containing a filter medium, which will be described below as an example offilter segment 104, or a center hole segment, and examples include forms in which materials such as cellulose acetate fiber, natural pulp fiber, or paper are used as the material for the filter medium or the material constituting the center hole segment.
上記の充填物を含むマウスピース構成セグメントの態様は特段制限されず、例えば、後述のフィルターセグメント104の一例として説明するフィルター濾材を含むセグメント、又はセンターホールセグメント等であり、フィルター濾材の材料又はセンターホールセグメントを構成する材料として酢酸セルロース繊維、天然パルプ繊維、又は紙などの材料を用いた態様等が挙げられる。 At least one of the mouthpiece constituent segments preferably includes a filler (mouthpiece constituent segment filler).
The form of the mouthpiece component segment containing the above-mentioned filling is not particularly limited, and examples include a segment containing a filter medium, which will be described below as an example of
マウスピース構成セグメントの少なくとも1つが充填物を含む場合、上述したライニングシート103における知覚成分含有層中の知覚成分が該充填物に移行することを抑制しやすい観点から、充填物が酢酸セルロース繊維を含まなくてもよい。
If at least one of the mouthpiece constituent segments contains a filler, the filler does not need to contain cellulose acetate fibers, since this makes it easier to prevent the sensory components in the sensory component-containing layer of the lining sheet 103 from migrating to the filler.
また、マウスピース構成セグメントの少なくとも1つが充填物を含む場合、上述したライニングシート103における知覚成分含有層中の知覚成分が該充填物に移行することを抑制しやすい観点から、充填物が天然パルプ繊維を含んでもよい。
上記の充填物を含むマウスピース構成セグメントの態様は特段制限されず、例えば、後述のフィルターセグメント104の一例として説明するフィルター濾材を含むセグメント、又はセンターホールセグメント等であり、フィルター濾材の材料又はセンターホールセグメントを構成する材料として天然パルプ繊維を含む材料、特に紙を用いた態様等が挙げられる。 In addition, when at least one of the mouthpiece constituent segments contains a filler, the filler may contain natural pulp fibers, from the viewpoint of easily preventing the sensory components in the sensory component-containing layer in the above-mentionedlining sheet 103 from migrating to the filler.
The form of the mouthpiece constituent segment containing the above-mentioned filling is not particularly limited, and examples include a segment containing a filter medium, which will be described below as an example offilter segment 104, or a center hole segment, and examples include a form in which a material containing natural pulp fibers, particularly paper, is used as the material for the filter medium or the material constituting the center hole segment.
上記の充填物を含むマウスピース構成セグメントの態様は特段制限されず、例えば、後述のフィルターセグメント104の一例として説明するフィルター濾材を含むセグメント、又はセンターホールセグメント等であり、フィルター濾材の材料又はセンターホールセグメントを構成する材料として天然パルプ繊維を含む材料、特に紙を用いた態様等が挙げられる。 In addition, when at least one of the mouthpiece constituent segments contains a filler, the filler may contain natural pulp fibers, from the viewpoint of easily preventing the sensory components in the sensory component-containing layer in the above-mentioned
The form of the mouthpiece constituent segment containing the above-mentioned filling is not particularly limited, and examples include a segment containing a filter medium, which will be described below as an example of
また、マウスピースセグメント101は、イニングシート103における知覚成分含有層中の知覚成分が該充填物に移行することを抑制しやすい観点からは、充填物を含まないマウスピース構成セグメントを有してもよい。充填物を含まないマウスピースセグメントの態様は特段制限されず、例えば、後述の冷却セグメント105の一例として説明する紙管等が挙げられる。
In addition, the mouthpiece segment 101 may have a mouthpiece component segment that does not contain a filler, from the viewpoint of easily preventing the sensory components in the sensory component-containing layer in the inning sheet 103 from migrating to the filler. The form of the mouthpiece segment that does not contain a filler is not particularly limited, and an example thereof is a paper tube, which will be described later as an example of the cooling segment 105.
(フィルターセグメント)
フィルターセグメント104は、一般的なフィルターとしての機能を有していればその態様は特段制限されず、単一のセグメントから構成されていてもよく、2つ以上のセグメントから構成されていてもよい。フィルターセグメント104が2つ以上のセグメントを含む場合、例えば、図1に示すように、第1のフィルターセグメント104A及び第2のフィルターセグメント104Bを含むような構成とすることができる。フィルターの一般的な機能とは、例えば、エアロゾル等を吸引する際に混ざる空気量の調整や、香味の軽減、ニコチンやタールの軽減等が挙げられるが、これらの機能を全て備えていることは要しない。また、紙巻きたばこ製品と比較して、生成される成分が少なく、また、たばこ充填物の充填率が低くなる傾向のある電気加熱式たばこ製品においては、濾過機能を抑えつつたばこ充填物の落下を防止するということ、および凝集する液滴が口腔内に飛散するのを抑制するということも重要な機能の一つである。 (Filter Segment)
Thefilter segment 104 is not particularly limited in its form as long as it has a function as a general filter, and may be composed of a single segment or two or more segments. When the filter segment 104 includes two or more segments, it may be configured to include a first filter segment 104A and a second filter segment 104B, as shown in FIG. 1. Examples of general functions of a filter include adjusting the amount of air mixed when inhaling an aerosol, reducing flavor, and reducing nicotine and tar, but it is not necessary to have all of these functions. In addition, in electrically heated tobacco products, which tend to generate fewer components and have a lower tobacco filler filling rate than cigarette products, one of the important functions is to suppress the filtration function while preventing the tobacco filler from falling and to suppress the scattering of aggregated droplets into the oral cavity.
フィルターセグメント104は、一般的なフィルターとしての機能を有していればその態様は特段制限されず、単一のセグメントから構成されていてもよく、2つ以上のセグメントから構成されていてもよい。フィルターセグメント104が2つ以上のセグメントを含む場合、例えば、図1に示すように、第1のフィルターセグメント104A及び第2のフィルターセグメント104Bを含むような構成とすることができる。フィルターの一般的な機能とは、例えば、エアロゾル等を吸引する際に混ざる空気量の調整や、香味の軽減、ニコチンやタールの軽減等が挙げられるが、これらの機能を全て備えていることは要しない。また、紙巻きたばこ製品と比較して、生成される成分が少なく、また、たばこ充填物の充填率が低くなる傾向のある電気加熱式たばこ製品においては、濾過機能を抑えつつたばこ充填物の落下を防止するということ、および凝集する液滴が口腔内に飛散するのを抑制するということも重要な機能の一つである。 (Filter Segment)
The
フィルターセグメント104は、例えば、合成繊維からなるトウ(単に「トウ」とも称する)、又は紙等の材料を円柱状に加工したもの等を用いることができる。
フィルターセグメント104の形状は、特段制限されず、公知の形状を採用することができ、例えば、図1の第1のフィルターセグメント104Aに示すように、円柱状の形状とすることができる。
また、フィルターセグメント104は、図1の第2のフィルターセグメント104Bに示すように、周方向の断面が中空(空洞)となるキャビティ(センターホール等)やリセス等のセクションを設けていてもよい。センターホールを有するセンターホールセグメントは、通常、フィルター濾材を有するセグメント(例えば、アセテートフィルターセグメント)よりも上流側に配置され、好ましくは上流側の冷却セグメントと隣接するように配置される。このような態様によれば、生成するエアロゾルの無用な損失を防ぐとともに、香味吸引物品100の外観を良好にすることができる。 Thefilter segment 104 may be, for example, a tow made of synthetic fibers (also simply referred to as "tow"), or a material such as paper processed into a cylindrical shape.
The shape of thefilter segment 104 is not particularly limited, and any known shape can be adopted. For example, as shown in the first filter segment 104A in FIG. 1, the filter segment 104 can be cylindrical.
In addition, thefilter segment 104 may have a section such as a cavity (such as a center hole) or a recess whose circumferential cross section is hollow (hollow), as shown in the second filter segment 104B in Fig. 1. The center hole segment having a center hole is usually arranged upstream of a segment having a filter medium (e.g., an acetate filter segment), and is preferably arranged adjacent to the upstream cooling segment. According to such an embodiment, unnecessary loss of the generated aerosol can be prevented, and the appearance of the flavor inhalation article 100 can be improved.
フィルターセグメント104の形状は、特段制限されず、公知の形状を採用することができ、例えば、図1の第1のフィルターセグメント104Aに示すように、円柱状の形状とすることができる。
また、フィルターセグメント104は、図1の第2のフィルターセグメント104Bに示すように、周方向の断面が中空(空洞)となるキャビティ(センターホール等)やリセス等のセクションを設けていてもよい。センターホールを有するセンターホールセグメントは、通常、フィルター濾材を有するセグメント(例えば、アセテートフィルターセグメント)よりも上流側に配置され、好ましくは上流側の冷却セグメントと隣接するように配置される。このような態様によれば、生成するエアロゾルの無用な損失を防ぐとともに、香味吸引物品100の外観を良好にすることができる。 The
The shape of the
In addition, the
フィルターセグメント104の周方向の断面形状は実質的に円形であり、その円の直径は、製品のサイズに合わせて適宜変更し得るが、通常4.0mm以上、9.0mm以下であり、4.5mm以上、8.5mm以下であることが好ましく、5.0mm以上、8.0mm以下であることがより好ましい。なお、断面が円形でない場合、上記の直径は、その断面の面積と同じ面積を有する円で仮定し場合、その円における直径が適用される。
フィルターセグメント104の周方向の断面形状の周の長さは、製品のサイズに合わせて適宜変更し得るが、通常14.0mm以上、27.0mm以下であり、15.0mm以上、26.0mm以下であることが好ましく、16.0mm以上、25.0mm以下であることがより好ましい。
フィルターセグメント104の軸方向の全体の長さは、製品のサイズに合わせて適宜変更し得るが、通常5mm以上、35mm以下であり、10.0mm以上、30.0mm以下であることが好ましい。 The cross-sectional shape of thefilter segment 104 in the circumferential direction is substantially circular, and the diameter of the circle can be appropriately changed according to the size of the product, but is usually 4.0 mm or more and 9.0 mm or less, preferably 4.5 mm or more and 8.5 mm or less, and more preferably 5.0 mm or more and 8.0 mm or less. When the cross section is not circular, the above diameter is applied to a circle having the same area as the cross section.
The circumferential length of the circumferential cross-sectional shape of thefilter segment 104 can be appropriately changed according to the size of the product, but is typically 14.0 mm or more and 27.0 mm or less, preferably 15.0 mm or more and 26.0 mm or less, and more preferably 16.0 mm or more and 25.0 mm or less.
The overall axial length of thefilter segment 104 can be appropriately changed according to the size of the product, but is usually 5 mm or more and 35 mm or less, and preferably 10.0 mm or more and 30.0 mm or less.
フィルターセグメント104の周方向の断面形状の周の長さは、製品のサイズに合わせて適宜変更し得るが、通常14.0mm以上、27.0mm以下であり、15.0mm以上、26.0mm以下であることが好ましく、16.0mm以上、25.0mm以下であることがより好ましい。
フィルターセグメント104の軸方向の全体の長さは、製品のサイズに合わせて適宜変更し得るが、通常5mm以上、35mm以下であり、10.0mm以上、30.0mm以下であることが好ましい。 The cross-sectional shape of the
The circumferential length of the circumferential cross-sectional shape of the
The overall axial length of the
フィルターセグメント104の形状や寸法が上記範囲となるように、濾材の形状や寸法を適宜調整することができる。
The shape and dimensions of the filter material can be adjusted as appropriate so that the shape and dimensions of the filter segment 104 are within the above ranges.
フィルターセグメント104の軸方向の長さ120mm当たりの通気抵抗は、特段制限されないが、通常40mmH2O以上、300mmH2O以下であり、70mmH2O以上、280mmH2O以下であることが好ましく、90mmH2O以上、260mmH2O以下であることがより好ましい。
上記のフィルターセグメント104の通気抵抗は、上述した香味吸引物品100の通気抵抗の測定方法と同様の方法で測定することができる。 The airflow resistance per 120 mm of axial length of thefilter segment 104 is not particularly limited, but is usually 40 mmH2O or more and 300 mmH2O or less, preferably 70 mmH2O or more and 280 mmH2O or less, and more preferably 90 mmH2O or more and 260 mmH2O or less.
The airflow resistance of thefilter segment 104 can be measured by a method similar to the method for measuring the airflow resistance of the flavor inhalation article 100 described above.
上記のフィルターセグメント104の通気抵抗は、上述した香味吸引物品100の通気抵抗の測定方法と同様の方法で測定することができる。 The airflow resistance per 120 mm of axial length of the
The airflow resistance of the
フィルターセグメント104は、図1の第1のフィルターセグメント104Aに示すように、フィルター濾材108を含むセグメントであってよい。
The filter segment 104 may be a segment including a filter medium 108, as shown in the first filter segment 104A in FIG. 1.
フィルター濾材108の密度は、特段制限されないが、通常0.10g/cm3以上、0.25g/cm3以下であり、0.11g/cm3以上、0.24g/cm3以下であることが好ましく、0.12g/cm3以上、0.23g/cm3以下であることがより好ましい。フィルター濾材108中に後述する添加剤放出容器が含まれる場合、この密度は該添加剤放出容器を除いた密度である。
The density of the filter medium 108 is not particularly limited, but is usually 0.10 g/cm 3 or more and 0.25 g/cm 3 or less, preferably 0.11 g/cm 3 or more and 0.24 g/cm 3 or less, and more preferably 0.12 g/cm 3 or more and 0.23 g/cm 3 or less. When the filter medium 108 contains an additive release container described below, this density does not include the additive release container.
フィルター濾材108の態様は特段制限されず、公知の態様を採用してよく、例えば、天然パルプ繊維又はセルロースアセテートトウ(酢酸セルロース繊維)等を円柱状に加工したものを挙げることができる。これらの繊維の単糸繊度、総繊度は特に限定されないが、円周22mmのマウスピース部材の場合は、単糸繊度は5~20g/9000m、総繊度は12000~30000g/9000mであることが好ましい。繊維の断面形状は、円形、楕円形、Y字型、I字型、又はR字型等が挙げられる。セルロースアセテートトウを充填したフィルターの場合は、酢酸セルロース長繊維を可塑剤(トリアセチン)で固化させたものであってもよく、具体的には、フィルター硬さを向上させるためにトリアセチンをセルロースアセテートトウ重量に対して、5重量%以上、10重量%以下添加してもよい。また、該アセテートフィルターの代わりに、シート状のパルプ紙をフィルター濾材として充填したペーパーフィルター等、他の代替フィルターを用いた態様とすることもできる。
The form of the filter medium 108 is not particularly limited, and any known form may be adopted, such as natural pulp fibers or cellulose acetate tow (cellulose acetate fibers) processed into a cylindrical shape. The single thread fineness and total fineness of these fibers are not particularly limited, but in the case of a mouthpiece member with a circumference of 22 mm, the single thread fineness is preferably 5 to 20 g/9000 m and the total fineness is preferably 12,000 to 30,000 g/9000 m. Examples of the cross-sectional shape of the fiber include circular, elliptical, Y-shaped, I-shaped, and R-shaped. In the case of a filter filled with cellulose acetate tow, the cellulose acetate long fibers may be solidified with a plasticizer (triacetin). Specifically, in order to improve the filter hardness, triacetin may be added in an amount of 5% by weight or more and 10% by weight or less relative to the weight of the cellulose acetate tow. In addition, instead of the acetate filter, other alternative filters such as a paper filter filled with sheet-like pulp paper as a filter medium can be used.
フィルターセグメント104は、公知の方法で製造することができ、例えば、図1の第1のフィルターセグメント104Aに示すように、セルロースアセテートトウの等の合成繊維をフィルター濾材108の材料として用いる場合、ポリマー及び溶媒を含むポリマー溶液を紡糸し、これを捲縮する方法により製造することができる。該方法としては、例えば、国際公開第2013/067511号に記載の方法を用いることができる。
The filter segment 104 can be manufactured by a known method. For example, as shown in the first filter segment 104A in FIG. 1, when synthetic fibers such as cellulose acetate tow are used as the material for the filter medium 108, the filter segment 104 can be manufactured by spinning a polymer solution containing a polymer and a solvent and then shrinking the spinned polymer solution. For example, the method described in WO 2013/067511 can be used as the method.
また、フィルター濾材108は、後述する添加剤放出容器とは別に香料等の成分を含んでいてもよく、例えば、香料としては、メンソール、スペアミント、ペパーミント、フェヌグリーク、クローブ、又は中鎖脂肪酸トリグリセリド(MCT)等が挙げられ、また、後述する香味生成セグメント102に含まれる香料と同様のものを用いてもよくメンソールが好ましく用いられる。これらの成分は、1種を単独で用いてもよく、2種以上を任意の種類及び比率で併用してもよい。
フィルター濾材108に香料が添加されていることで、香味生成セグメント102中のたばこ充填物等にのみ香料を添加する従来技術に比べ、使用時の香料のデリバリー量が増大する。香味成分のデリバリー量の増加の程度は、冷却セグメント105に設けられている開孔Vの位置に応じてさらに増大する。フィルター濾材108に対する香料の添加方法については特に制限されず、香料の添加対象の濾材において略均一に分散されるように添加すればよい。香料の添加量としては、フィルター濾材108の10~100体積%の部分に添加する態様を挙げることができる。その添加方法としては、フィルターセグメント104の構成前に予めフィルター濾材108に添加してもよいし、フィルターセグメント104の構成後に添加してもよい。 Thefilter medium 108 may also contain ingredients such as flavorings in addition to the additive release container described later, and examples of the flavorings include menthol, spearmint, peppermint, fenugreek, clove, and medium-chain triglycerides (MCTs).Flavors similar to those contained in the flavor generating segment 102 described later may also be used, with menthol being preferred.One of these ingredients may be used alone, or two or more of them may be used in any type and ratio.
By adding the flavoring to thefilter medium 108, the amount of flavoring delivered during use is increased compared to the conventional technology in which the flavoring is added only to the tobacco filling in the flavor generating segment 102. The degree of increase in the amount of flavoring delivered is further increased depending on the position of the opening V provided in the cooling segment 105. There is no particular limitation on the method of adding the flavoring to the filter medium 108, and it is sufficient to add the flavoring so that it is dispersed approximately uniformly in the filter medium to which the flavoring is to be added. The amount of flavoring added can be 10 to 100 volume % of the filter medium 108. As a method of addition, the flavoring may be added to the filter medium 108 in advance before the filter segment 104 is constructed, or it may be added after the filter segment 104 is constructed.
フィルター濾材108に香料が添加されていることで、香味生成セグメント102中のたばこ充填物等にのみ香料を添加する従来技術に比べ、使用時の香料のデリバリー量が増大する。香味成分のデリバリー量の増加の程度は、冷却セグメント105に設けられている開孔Vの位置に応じてさらに増大する。フィルター濾材108に対する香料の添加方法については特に制限されず、香料の添加対象の濾材において略均一に分散されるように添加すればよい。香料の添加量としては、フィルター濾材108の10~100体積%の部分に添加する態様を挙げることができる。その添加方法としては、フィルターセグメント104の構成前に予めフィルター濾材108に添加してもよいし、フィルターセグメント104の構成後に添加してもよい。 The
By adding the flavoring to the
フィルター濾材108は、活性炭が添加されていてもよい。フィルター濾材108に対する活性炭の添加量は、1本の香味吸引物品100において、活性炭の比表面積×活性炭の重量/濾材の通気方向に対して垂直方向の断面積の値として15.0m2/cm2以上、80.0m2/cm2以下であってもよい。上記の「活性炭の比表面積×活性炭の重量/濾材の通気方向に対して垂直方向の断面積」を、便宜上、「単位断面積当たりの活性炭の表面積」と表現することがある。この単位断面積当たりの活性炭の表面積は、1本の香味吸引物品100が有する濾材に添加する活性炭の比表面積と、添加した活性炭の重量、濾材の断面積、に基づき算出できる。なお、活性炭はそれが添加される濾材中には均一に分散されていないこともあり、濾材の全ての断面(通気方向に対して垂直方向の断面)において、上記の範囲を満たすことを要求するものではない。
Activated carbon may be added to the filter medium 108. The amount of activated carbon added to the filter medium 108 may be 15.0 m 2 /cm 2 or more and 80.0 m 2 /cm 2 or less as a value of the specific surface area of activated carbon × the weight of activated carbon / the cross-sectional area of the filter medium perpendicular to the airflow direction in one flavor inhalation article 100. The above-mentioned "specific surface area of activated carbon × the weight of activated carbon / the cross-sectional area of the filter medium perpendicular to the airflow direction" may be expressed as "the surface area of activated carbon per unit cross-sectional area" for convenience. This surface area of activated carbon per unit cross-sectional area can be calculated based on the specific surface area of activated carbon added to the filter medium of one flavor inhalation article 100, the weight of the added activated carbon, and the cross-sectional area of the filter medium. Note that activated carbon may not be uniformly dispersed in the filter medium to which it is added, and it is not required that the above range is satisfied in all cross-sections of the filter medium (cross-sections perpendicular to the airflow direction).
単位断面積当たりの活性炭の表面積は、17.0m2/cm2以上であることがより好ましく、35.0m2/cm2以上であることがさらに好ましい。一方、77.0m2/cm2以下であることがより好ましく、73.0m2/cm2以下であることがさらに好ましい。単位断面積当たりの活性炭の表面積は、例えば、活性炭の比表面積とその添加量、濾材の通気方向に垂直な方向の断面積を調整することで調整できる。上記の単位断面積当たりの活性炭の表面積の算出は、活性炭が添加されている濾材を基準として算出される。フィルターセグメント104が複数の濾材から構成されている場合、活性炭が添加されている濾材のみの断面積、長さを基準とする。
The surface area of the activated carbon per unit cross-sectional area is more preferably 17.0 m 2 /cm 2 or more, and even more preferably 35.0 m 2 /cm 2 or more. On the other hand, it is more preferably 77.0 m 2 /cm 2 or less, and even more preferably 73.0 m 2 /cm 2 or less. The surface area of the activated carbon per unit cross-sectional area can be adjusted, for example, by adjusting the specific surface area of the activated carbon and its added amount, and the cross-sectional area of the filter medium in the direction perpendicular to the aeration direction. The calculation of the surface area of the activated carbon per unit cross-sectional area is calculated based on the filter medium to which the activated carbon is added. When the filter segment 104 is composed of a plurality of filter mediums, the cross-sectional area and length of only the filter medium to which the activated carbon is added are used as the basis.
活性炭としては、例えば、木、竹、椰子殻、胡桃殻、又は石炭等を原材料とするものを挙げることができる。また、活性炭としては、BET比表面積が、1100m2/g以上、1600m2/g以下であるものを用いることができ、好ましくは1200m2/g以上、1500m2/g以下であるものを用いることができ、さらに好ましくは、1250m2/g以上、1380m2/g以下であるものを用いることができる。BET比表面積は、窒素ガス吸着法(BET多点法)によって求めることができる。また、活性炭としては、その細孔容積が400μL/g以上、800μL/g以下であるものを用いることができ、より好ましくは500μL/g以上、750μL/g以下であるものを用いることができ、さらに好ましくは600μL/g以上、700μL/g以下であるものを用いることができる。細孔容積は、窒素ガス吸着法を用いて得た最大吸着量から算出することができる。活性炭が添加された濾材の通気方向の単位長さ当たりの活性炭の添加量が、5mg/cm以上、50mg/cm以下であることが好ましく、8mg/cm以上、40mg/cm以下であることがより好ましく、10mg/cm以上、35mg/cm以下であることがさらに好ましい。活性炭の比表面積、活性炭の添加量が上記の範囲であることで、単位断面積当たりの活性炭の表面積を所望のものに調整することができる。
Examples of activated carbon include those made from wood, bamboo, coconut shells, walnut shells, or coal. Activated carbon may have a BET specific surface area of 1100 m 2 /g or more and 1600 m 2 /g or less, preferably 1200 m 2 /g or more and 1500 m 2 /g or less, and more preferably 1250 m 2 /g or more and 1380 m 2 /g or less. The BET specific surface area can be determined by a nitrogen gas adsorption method (BET multipoint method). Activated carbon may have a pore volume of 400 μL/g or more and 800 μL/g or less, more preferably 500 μL/g or more and 750 μL/g or less, and more preferably 600 μL/g or more and 700 μL/g or less. Pore volume can be calculated from the maximum adsorption amount obtained by using nitrogen gas adsorption method.The amount of activated carbon added per unit length of the filter material in the direction of airflow is preferably 5mg/cm or more and 50mg/cm or less, more preferably 8mg/cm or more and 40mg/cm or less, and even more preferably 10mg/cm or more and 35mg/cm or less.By making the specific surface area of activated carbon and the amount of activated carbon added within the above range, the surface area of activated carbon per unit cross-sectional area can be adjusted to a desired one.
また、活性炭としては、活性炭粒子の累積10体積%粒子径(粒子径D10)が250μm以上、1200μm以下であることが好ましい。また、活性炭粒子の累積50体積%粒子径(粒子径D50)は350μm以上、1500μm以下であることが好ましい。なお、粒子径D10及びD50は、レーザー回折散乱法によって測定することができる。この測定に適した装置として、堀場製作所のレーザー回折・散乱式粒子径分布測定装置「LA-950」が挙げられる。この装置のセル内に、粉末が純水と共に流し込まれ、粒子の光散乱情報に基づいて、粒子径が検出される。
上記測定装置による測定条件は以下のとおりである。
測定モード:マニュアルフローモー式セル測定
分散媒:イオン交換水
分散方法:超音波1分照射後に測定
屈折率:1.92-0.00i(試料屈折)/1.33-0.00i(分散媒屈折率)
測定回数:試料を変えて2回測定 The activated carbon particles preferably have a cumulative 10% by volume particle diameter (particle diameter D10) of 250 μm or more and 1200 μm or less. The activated carbon particles preferably have a cumulative 50% by volume particle diameter (particle diameter D50) of 350 μm or more and 1500 μm or less. The particle diameters D10 and D50 can be measured by a laser diffraction scattering method. An example of an apparatus suitable for this measurement is the laser diffraction/scattering type particle size distribution measuring apparatus "LA-950" manufactured by Horiba, Ltd. The powder is poured into the cell of this apparatus together with pure water, and the particle diameter is detected based on the light scattering information of the particles.
The measurement conditions using the above measuring device are as follows.
Measurement mode: Manual flow-mode cell Measurement dispersion medium: Ion-exchanged water Dispersion method: Measured after 1 minute of ultrasonic irradiation Refractive index: 1.92-0.00i (sample refractive index) / 1.33-0.00i (dispersion medium refractive index)
Number of measurements: Measure twice using different samples
上記測定装置による測定条件は以下のとおりである。
測定モード:マニュアルフローモー式セル測定
分散媒:イオン交換水
分散方法:超音波1分照射後に測定
屈折率:1.92-0.00i(試料屈折)/1.33-0.00i(分散媒屈折率)
測定回数:試料を変えて2回測定 The activated carbon particles preferably have a cumulative 10% by volume particle diameter (particle diameter D10) of 250 μm or more and 1200 μm or less. The activated carbon particles preferably have a cumulative 50% by volume particle diameter (particle diameter D50) of 350 μm or more and 1500 μm or less. The particle diameters D10 and D50 can be measured by a laser diffraction scattering method. An example of an apparatus suitable for this measurement is the laser diffraction/scattering type particle size distribution measuring apparatus "LA-950" manufactured by Horiba, Ltd. The powder is poured into the cell of this apparatus together with pure water, and the particle diameter is detected based on the light scattering information of the particles.
The measurement conditions using the above measuring device are as follows.
Measurement mode: Manual flow-mode cell Measurement dispersion medium: Ion-exchanged water Dispersion method: Measured after 1 minute of ultrasonic irradiation Refractive index: 1.92-0.00i (sample refractive index) / 1.33-0.00i (dispersion medium refractive index)
Number of measurements: Measure twice using different samples
また、フィルターセグメント104の濾材に活性炭を添加する方法については特に制限されず、活性炭の添加対象の濾材において略均一に分散されるように添加すればよい。
Furthermore, there are no particular limitations on the method for adding activated carbon to the filter material of the filter segment 104, and it is sufficient to add the activated carbon so that it is dispersed approximately uniformly in the filter material to which it is to be added.
フィルター濾材108は、ゼラチン等の破砕可能な外殻を含む破砕可能な添加剤放出容器(例えば、カプセル)を含んでもよい。カプセル(当該技術分野では「添加剤放出容器」とも呼ばれる)の態様は特段制限されず、公知の態様を採用してよく、例えば、ゼラチン等の破砕可能な外殻を含む破砕可能な添加剤放出容器とすることができる。この場合、カプセルは、たばこ製品の使用者により使用前、使用中、または使用後に破壊されると、カプセル内に含まれる液体または物質(通常、香料)を放出し、次に、該液体または物質は、たばこ製品を使用する間はたばこの煙に伝達され、使用後においては周囲の環境へと伝達される。
カプセルの形態は、特段限定されず、例えば、易破壊性のカプセルであってよく、その形状は球であることが好ましい。カプセルに含まれる添加剤としては、上述した任意の添加剤を含んでいてもよいが、特に、香料や活性炭素を含むことが好ましい。また、添加剤として、煙を濾過する一助となる1種類以上の材料を加えてもよい。添加剤の形態は、特段限定されないが、通常、液体又は個体である。なお、添加剤を含むカプセルの使用は、当技術分野において周知である。易破壊性のカプセルおよびその製造方法は、本技術分野において周知である。
香料としては、例えば、メンソール、スペアミント、ペパーミント、フェヌグリーク、またはクローブ、中鎖脂肪酸トリグリセリド(MCT)等であってよい。香料は、メンソールである、またはメンソール等、又はこれらの組合せを用いることができる。 Thefilter medium 108 may include a crushable additive release container (e.g., a capsule) that includes a crushable shell such as gelatin. The capsule (also referred to in the art as an "additive release container") may be of any known type, such as a crushable additive release container that includes a crushable shell such as gelatin. In this case, when the capsule is broken by a tobacco product user before, during, or after use, it releases a liquid or substance (usually a flavoring) contained in the capsule, which is then transferred to tobacco smoke during use of the tobacco product and to the surrounding environment after use.
The form of the capsule is not particularly limited, and may be, for example, a frangible capsule, and its shape is preferably a sphere. The additive contained in the capsule may include any of the additives described above, and is preferably, in particular, a flavoring or activated carbon. In addition, one or more materials that help filter smoke may be added as the additive. The form of the additive is not particularly limited, and is usually a liquid or solid. The use of capsules containing additives is well known in the art. Frangible capsules and methods for producing them are well known in the art.
The flavoring may be, for example, menthol, spearmint, peppermint, fenugreek, or clove, medium chain triglycerides (MCT), etc. The flavoring may be menthol, or menthol, etc., or a combination thereof.
カプセルの形態は、特段限定されず、例えば、易破壊性のカプセルであってよく、その形状は球であることが好ましい。カプセルに含まれる添加剤としては、上述した任意の添加剤を含んでいてもよいが、特に、香料や活性炭素を含むことが好ましい。また、添加剤として、煙を濾過する一助となる1種類以上の材料を加えてもよい。添加剤の形態は、特段限定されないが、通常、液体又は個体である。なお、添加剤を含むカプセルの使用は、当技術分野において周知である。易破壊性のカプセルおよびその製造方法は、本技術分野において周知である。
香料としては、例えば、メンソール、スペアミント、ペパーミント、フェヌグリーク、またはクローブ、中鎖脂肪酸トリグリセリド(MCT)等であってよい。香料は、メンソールである、またはメンソール等、又はこれらの組合せを用いることができる。 The
The form of the capsule is not particularly limited, and may be, for example, a frangible capsule, and its shape is preferably a sphere. The additive contained in the capsule may include any of the additives described above, and is preferably, in particular, a flavoring or activated carbon. In addition, one or more materials that help filter smoke may be added as the additive. The form of the additive is not particularly limited, and is usually a liquid or solid. The use of capsules containing additives is well known in the art. Frangible capsules and methods for producing them are well known in the art.
The flavoring may be, for example, menthol, spearmint, peppermint, fenugreek, or clove, medium chain triglycerides (MCT), etc. The flavoring may be menthol, or menthol, etc., or a combination thereof.
フィルターセグメント104は、強度及び構造剛性の向上の観点から、図1の第1のフィルターセグメント104Aに示すように、上述したフィルターの材料を巻装する第2のラッパー107を備えていてよい。第2のラッパー107の態様は特段制限されず、一列以上の接着剤を含む継ぎ目を含んでいてよい。該接着剤は、ホットメルト接着剤を含んでいてよく、さらに該ホットメルト接着剤は、ポリビニルアルコールを含み得る。
The filter segment 104 may include a second wrapper 107 wrapped with the filter material described above, as shown in the first filter segment 104A of FIG. 1, for increased strength and structural rigidity. The second wrapper 107 may include one or more rows of adhesive-containing seams without any particular limitations. The adhesive may include a hot melt adhesive, and the hot melt adhesive may include polyvinyl alcohol.
フィルターが2以上のセグメントからなる場合、図1の第1のフィルターセグメント104Aに示すように、これらの2以上のセグメントを併せて巻装する第1のラッパー106を設けることが好ましい。なお、2以上のセグメントを併せて巻装する第1のラッパー106(図1における第1のラッパー)を用いない場合、1つのセグメントの周方向外面に巻装されるラッパー(図1における第2のラッパー)が、第1のラッパーとして扱われることになる。
第1のラッパーと第2のラッパーの扱いについて、図3を用いて説明する(図3において、第1のラッパー106と第2のラッパー107以外の符号は省略する)。
図3の(a)(図3の(a)は図1の態様と同様である。)では、第1のフィルターセグメント104A及び第2のフィルターセグメント104Bの周方向外面に巻装されるラッパーが第1のラッパー106であり、その内側に配置され、第1のフィルターセグメント104Aの周方向外面に巻装されるラッパーが第2のラッパー107である。
図3の(b)では、第1のフィルターセグメント104A及び第2のフィルターセグメント104Bの周方向外面に巻装されるラッパーが第1のラッパー106であり、その内側に配置され、第1のフィルターセグメント104Aの周方向外面に巻装されるラッパー及び第2のフィルターセグメント104Bの周方向外面に巻装されるラッパーが第2のラッパー107である。
図3の(c)では、第1のフィルターセグメント104A及び第2のフィルターセグメント104Bの周方向外面に巻装されるラッパーが第1のラッパー106であり、その内側に配置されるラッパーは存在しないため、第2のラッパー107は存在しない。
図3の(d)では、第1のフィルターセグメント104Aの周方向外面に巻装されるラッパーが第1のラッパー106であり、その内側に配置されるラッパーは存在しないため、第2のラッパー107は存在しない。 When the filter is made up of two or more segments, it is preferable to provide afirst wrapper 106 that wraps these two or more segments together, as shown in the first filter segment 104A in Fig. 1. When the first wrapper 106 (the first wrapper in Fig. 1) that wraps two or more segments together is not used, the wrapper that is wrapped around the outer circumferential surface of one segment (the second wrapper in Fig. 1) is treated as the first wrapper.
The handling of the first wrapper and the second wrapper will be described with reference to FIG. 3 (in FIG. 3, reference numerals other than thefirst wrapper 106 and the second wrapper 107 are omitted).
In (a) of Figure 3 ((a) of Figure 3 is similar to the embodiment in Figure 1), the wrapper wound around the circumferential outer surfaces of thefirst filter segment 104A and the second filter segment 104B is the first wrapper 106, and the wrapper disposed inside thereof and wound around the circumferential outer surface of the first filter segment 104A is the second wrapper 107.
In (b) of Figure 3, the wrapper wound around the circumferential outer surfaces of thefirst filter segment 104A and the second filter segment 104B is the first wrapper 106, and the wrapper arranged inside thereof and wound around the circumferential outer surface of the first filter segment 104A and the circumferential outer surface of the second filter segment 104B is the second wrapper 107.
In (c) of Figure 3, the wrapper wound around the circumferential outer surfaces of thefirst filter segment 104A and the second filter segment 104B is the first wrapper 106, and there is no wrapper disposed on the inside thereof, and therefore there is no second wrapper 107.
In FIG. 3(d), the wrapper wound around the circumferential outer surface of thefirst filter segment 104A is the first wrapper 106, and there is no wrapper disposed on the inside thereof, and therefore there is no second wrapper 107.
第1のラッパーと第2のラッパーの扱いについて、図3を用いて説明する(図3において、第1のラッパー106と第2のラッパー107以外の符号は省略する)。
図3の(a)(図3の(a)は図1の態様と同様である。)では、第1のフィルターセグメント104A及び第2のフィルターセグメント104Bの周方向外面に巻装されるラッパーが第1のラッパー106であり、その内側に配置され、第1のフィルターセグメント104Aの周方向外面に巻装されるラッパーが第2のラッパー107である。
図3の(b)では、第1のフィルターセグメント104A及び第2のフィルターセグメント104Bの周方向外面に巻装されるラッパーが第1のラッパー106であり、その内側に配置され、第1のフィルターセグメント104Aの周方向外面に巻装されるラッパー及び第2のフィルターセグメント104Bの周方向外面に巻装されるラッパーが第2のラッパー107である。
図3の(c)では、第1のフィルターセグメント104A及び第2のフィルターセグメント104Bの周方向外面に巻装されるラッパーが第1のラッパー106であり、その内側に配置されるラッパーは存在しないため、第2のラッパー107は存在しない。
図3の(d)では、第1のフィルターセグメント104Aの周方向外面に巻装されるラッパーが第1のラッパー106であり、その内側に配置されるラッパーは存在しないため、第2のラッパー107は存在しない。 When the filter is made up of two or more segments, it is preferable to provide a
The handling of the first wrapper and the second wrapper will be described with reference to FIG. 3 (in FIG. 3, reference numerals other than the
In (a) of Figure 3 ((a) of Figure 3 is similar to the embodiment in Figure 1), the wrapper wound around the circumferential outer surfaces of the
In (b) of Figure 3, the wrapper wound around the circumferential outer surfaces of the
In (c) of Figure 3, the wrapper wound around the circumferential outer surfaces of the
In FIG. 3(d), the wrapper wound around the circumferential outer surface of the
第1のラッパー106及び第2のラッパー107(これらを併せて「第1のラッパー等」とも称する。)の材料は特段制限されず、公知のものを用いることができ、また、炭酸カルシウム等の充填剤等を含んでいてよい。
第1のラッパー等の厚さは、特段制限されず、通常20μm以上、140μm以下であり、30μm以上、130μm以下であることが好ましく、30μm以上、120μm以下であることがより好ましい。
第1のラッパー等の坪量は、特段制限されず、通常20gsm以上、100gsm以下であり、22gsm以上、95gsm以下であることが好ましく、23gsm以上、90gsm以下であることがより好ましい。
また、第1のラッパー等は、コーティングされていても、されていなくともよいが、強度や構造剛性以外の機能を付与できる観点からは、所望の材料でコーティングされることが好ましい。 The materials for thefirst wrapper 106 and the second wrapper 107 (collectively referred to as the "first wrapper, etc.") are not particularly limited and may be any known material, and may contain fillers such as calcium carbonate.
The thickness of the first wrapper etc. is not particularly limited, and is usually 20 μm or more and 140 μm or less, preferably 30 μm or more and 130 μm or less, and more preferably 30 μm or more and 120 μm or less.
The basis weight of the first wrapper etc. is not particularly limited and is usually 20 gsm or more and 100 gsm or less, preferably 22 gsm or more and 95 gsm or less, and more preferably 23 gsm or more and 90 gsm or less.
Furthermore, the first wrapper etc. may be coated or uncoated, but from the standpoint of imparting functions other than strength and structural rigidity, it is preferable for it to be coated with a desired material.
第1のラッパー等の厚さは、特段制限されず、通常20μm以上、140μm以下であり、30μm以上、130μm以下であることが好ましく、30μm以上、120μm以下であることがより好ましい。
第1のラッパー等の坪量は、特段制限されず、通常20gsm以上、100gsm以下であり、22gsm以上、95gsm以下であることが好ましく、23gsm以上、90gsm以下であることがより好ましい。
また、第1のラッパー等は、コーティングされていても、されていなくともよいが、強度や構造剛性以外の機能を付与できる観点からは、所望の材料でコーティングされることが好ましい。 The materials for the
The thickness of the first wrapper etc. is not particularly limited, and is usually 20 μm or more and 140 μm or less, preferably 30 μm or more and 130 μm or less, and more preferably 30 μm or more and 120 μm or less.
The basis weight of the first wrapper etc. is not particularly limited and is usually 20 gsm or more and 100 gsm or less, preferably 22 gsm or more and 95 gsm or less, and more preferably 23 gsm or more and 90 gsm or less.
Furthermore, the first wrapper etc. may be coated or uncoated, but from the standpoint of imparting functions other than strength and structural rigidity, it is preferable for it to be coated with a desired material.
第1のラッパー106と第2のラッパー107とは、それぞれ異なる材料、厚さ、坪量、通気度であってよい。
The first wrapper 106 and the second wrapper 107 may be of different materials, thicknesses, basis weights, and breathability.
第1のラッパー106及び第2のラッパー107からなる群から選択される少なくとも1つが耐油性を有する場合、いずれかのラッパーが耐油性を有していてもよく、両方のラッパーが耐油性を有せいていてもよい。
また、第1のラッパー106と第2のラッパー107とで比較を行った場合、知覚成分含有層中の知覚成分がウスピースセグメントの内部に移行することを抑制しやすい観点から、第1のラッパーが耐油性を有することが好ましく、特に、マウスピースセグメントが2つ以上のマウスピース構成セグメントを有し、マウスピース構成セグメントのうちの少なくとも2つが第1のラッパーで巻装されている場合、第1のラッパーが耐油性を有することが好ましい。 When at least one selected from the group consisting of thefirst wrapper 106 and the second wrapper 107 is oil resistant, either wrapper may be oil resistant, or both wrappers may be oil resistant.
Furthermore, when comparing thefirst wrapper 106 and the second wrapper 107, from the viewpoint of easily preventing the sensory components in the sensory component-containing layer from migrating into the interior of the mouthpiece segment, it is preferable that the first wrapper be oil-resistant. In particular, when the mouthpiece segment has two or more mouthpiece constituent segments and at least two of the mouthpiece constituent segments are wrapped with the first wrapper, it is preferable that the first wrapper be oil-resistant.
また、第1のラッパー106と第2のラッパー107とで比較を行った場合、知覚成分含有層中の知覚成分がウスピースセグメントの内部に移行することを抑制しやすい観点から、第1のラッパーが耐油性を有することが好ましく、特に、マウスピースセグメントが2つ以上のマウスピース構成セグメントを有し、マウスピース構成セグメントのうちの少なくとも2つが第1のラッパーで巻装されている場合、第1のラッパーが耐油性を有することが好ましい。 When at least one selected from the group consisting of the
Furthermore, when comparing the
フィルターセグメント104としてセンターホールセグメント(図1における第2のフィルターセグメント104B)を用いる場合、センターホールセグメントは1つまたは複数の中空部を有する充填層と、該充填層の外周面に巻装されるラッパー(第1のラッパー又は第2のラッパー)とで構成されていてよい。センターホールセグメントは、マウスピースセグメントの強度を高めつつ、香味吸引物品の長手方向(Z方向)の長さを調整する機能を有する。充填層は、例えば酢酸セルロース繊維が高密度で充填されトリアセチンを含む可塑剤が酢酸セルロース質量に対して、6質量%以上、20質量%以下添加されて硬化された内径φ1.0mm以上、φ5.0mm以下のロッドとすることができる。充填層は繊維の充填密度が高いため、吸引時は、空気やエアロゾルは中空部のみを流れることになり、充填層内はほとんど流れない。センターホールセグメント内部の充填層が繊維充填層であることから、使用時の外側からの触り心地は、使用者に違和感を生じさせることが少ない。なお、センターホールセグメントがラッパーを持たず、熱成型によってその形状が保たれていてもよい。
When a center hole segment (second filter segment 104B in FIG. 1) is used as the filter segment 104, the center hole segment may be composed of a filling layer having one or more hollow portions and a wrapper (first wrapper or second wrapper) wound around the outer peripheral surface of the filling layer. The center hole segment has the function of adjusting the length of the flavor inhalation article in the longitudinal direction (Z direction) while increasing the strength of the mouthpiece segment. The filling layer can be, for example, a rod with an inner diameter of φ1.0 mm or more and φ5.0 mm or less, which is densely packed with cellulose acetate fibers and hardened by adding a plasticizer containing triacetin in an amount of 6 mass% or more and 20 mass% or less relative to the mass of cellulose acetate. Since the filling layer has a high fiber packing density, air and aerosol flow only through the hollow portions during inhalation and hardly flow inside the filling layer. Since the filling layer inside the center hole segment is a fiber packed layer, the touch from the outside during use is less likely to cause discomfort to the user. Alternatively, the center hole segment may not have a wrapper and its shape may be maintained by thermoforming.
[冷却セグメント]
冷却セグメント105は、マウスピースセグメント101の構成セグメントの1種類であり、香味生成セグメント102とフィルターセグメント104とに隣接して挟持され、通常、円筒等の周方向の断面が中空(空洞)となるキャビティが設けられた棒状の部材であり、例えば、紙管等が挙げられる。
冷却セグメント105には、その周方向に、かつ、同心状に開孔V(本技術分野では「ベンチレーションフィルター(Vf)」とも称する。)が設けられていてよい。
香味生成セグメント102にエアロゾル基材が用いられる場合、香味生成セグメント102が加熱されることで生じるエアロゾル基材とたばこ香味成分とを含む蒸気が、中空部分で温度が低下することで液化し、特に開孔Vが設けられている場合には外部からの空気と接触して温度が低下することで液化し、エアロゾルが生成されることを促進させることができる。以下、開孔Vについて詳細に説明する。 [Cooling segment]
Thecooling segment 105 is one type of constituent segment of the mouthpiece segment 101, and is sandwiched adjacent to the flavor generating segment 102 and the filter segment 104. It is usually a rod-shaped member having a cavity in which the circumferential cross section of a cylinder or the like is hollow (hollow), for example, a cardboard tube.
Thecooling segment 105 may be provided with openings V (also referred to in the art as "ventilation filters (Vf)") in the circumferential direction and concentrically therewith.
When an aerosol base material is used in theflavor generating segment 102, the flavor generating segment 102 is heated, and the vapor containing the aerosol base material and tobacco flavor components is liquefied by a decrease in temperature in the hollow portion, and particularly when the opening V is provided, the vapor is liquefied by a decrease in temperature due to contact with air from the outside, thereby accelerating the generation of the aerosol. The opening V will be described in detail below.
冷却セグメント105は、マウスピースセグメント101の構成セグメントの1種類であり、香味生成セグメント102とフィルターセグメント104とに隣接して挟持され、通常、円筒等の周方向の断面が中空(空洞)となるキャビティが設けられた棒状の部材であり、例えば、紙管等が挙げられる。
冷却セグメント105には、その周方向に、かつ、同心状に開孔V(本技術分野では「ベンチレーションフィルター(Vf)」とも称する。)が設けられていてよい。
香味生成セグメント102にエアロゾル基材が用いられる場合、香味生成セグメント102が加熱されることで生じるエアロゾル基材とたばこ香味成分とを含む蒸気が、中空部分で温度が低下することで液化し、特に開孔Vが設けられている場合には外部からの空気と接触して温度が低下することで液化し、エアロゾルが生成されることを促進させることができる。以下、開孔Vについて詳細に説明する。 [Cooling segment]
The
The
When an aerosol base material is used in the
冷却セグメント105における開孔Vの数は特に限定されず、複数の開孔Vが冷却セグメント105の周方向に一定間隔で配置されていてよい。冷却セグメント105に開孔Vが設けられることで、香味吸引物品100を吸引する際に、外部から冷却セグメント105に低温の空気が流入し、香味生成セグメント102から流入する揮発成分や空気の温度を下げることができる。また、エアロゾル基材又はたばこ香味成分等を含む蒸気は、開孔Vを通じて冷却セグメント105に導入された低温の空気によって冷却されることによって凝縮する。これにより、エアロゾルの生成が促進されると共に、エアロゾル粒子のサイズをコントロールすることができる。なお、紙管の内側表面にポリビニルアルコール等のポリマーコーティング、又はペクチン等の多糖類のコーティングを施すことで、コーティングの吸熱や相変化に伴う溶解熱を利用して冷却効果を増大することもできる。この筒状の冷却セグメントの通気抵抗はゼロmmH2Oとなる。
同心円状に存在する開孔Vを1つの開孔群として扱った場合、開孔群は1つであってもよく、また、2つ以上であってもよい。 The number of the openings V in thecooling segment 105 is not particularly limited, and a plurality of openings V may be arranged at regular intervals in the circumferential direction of the cooling segment 105. By providing the openings V in the cooling segment 105, when the flavor inhalation article 100 is inhaled, low-temperature air flows into the cooling segment 105 from the outside, and the temperature of the volatile components and air flowing in from the flavor generation segment 102 can be reduced. In addition, the vapor containing the aerosol base material or the tobacco flavor components is condensed by being cooled by the low-temperature air introduced into the cooling segment 105 through the openings V. This promotes the generation of aerosols and allows the size of the aerosol particles to be controlled. In addition, by applying a polymer coating such as polyvinyl alcohol or a coating of a polysaccharide such as pectin to the inner surface of the paper tube, the cooling effect can be increased by utilizing the heat of dissolution associated with the heat absorption and phase change of the coating. The airflow resistance of this cylindrical cooling segment is zero mmH 2 O.
When the concentrically arranged apertures V are treated as one aperture group, the number of aperture groups may be one or may be two or more.
同心円状に存在する開孔Vを1つの開孔群として扱った場合、開孔群は1つであってもよく、また、2つ以上であってもよい。 The number of the openings V in the
When the concentrically arranged apertures V are treated as one aperture group, the number of aperture groups may be one or may be two or more.
冷却セグメント105における開孔Vは、冷却セグメント105とフィルターセグメント104との境界から1mm以上離間した位置に配置されていることが好ましく、2mm以上離間した位置に配置されていることがより好ましい。これにより、冷却セグメント105の冷却能力を向上させるだけでなく、加熱により生成される成分の冷却セグメント105内での滞留を抑制し、当該成分のデリバリー量を向上させることができる。なお、ライニングシート103には、冷却セグメント105に設けられた開孔Vの直上位置(上下に重なった位置)に開孔Vが設けられていることが好ましい。このため、香味生成セグメント102と冷却セグメント105とフィルターセグメント104をライニングシート103で巻装し連結した後に、ライニングシート103の上から、ライニングシート103および冷却セグメント105を貫くようにレーザー光を照射し、開孔を設けてもよい。
The opening V in the cooling segment 105 is preferably located at a position 1 mm or more away from the boundary between the cooling segment 105 and the filter segment 104, and more preferably at a position 2 mm or more away. This not only improves the cooling capacity of the cooling segment 105, but also suppresses the retention of components generated by heating in the cooling segment 105, thereby improving the delivery amount of the components. It is preferable that the lining sheet 103 has an opening V directly above (a position where the openings are overlapped vertically) the opening V provided in the cooling segment 105. For this reason, after the flavor generating segment 102, the cooling segment 105, and the filter segment 104 are wrapped and connected with the lining sheet 103, a laser beam may be irradiated from above the lining sheet 103 so as to penetrate the lining sheet 103 and the cooling segment 105, and an opening may be provided.
冷却セグメント105の開孔Vは、自動喫煙機で17.5ml/秒で吸引した時の開孔からの空気流入割合(吸口端から吸引した空気の割合を100体積%とした場合における開孔から流入した空気の体積割合)が10~90体積%、好ましくは50~80体積%、より好ましくは55~75体積%となるように設けるのが好ましく、例えば、開孔群1つ当たりの開孔Vの数を5~50個の範囲から選択し、開孔Vの直径を0.1~0.5mmの範囲から選択し、これらの選択の組み合わせによって達成することができる。
上記の空気流入割合は、自動喫煙機(例えば、Borgwaldt社製1本がけ自動喫煙機)を用い、ISO9512に準拠した方法で測定することができる。 The openings V of thecooling segment 105 are preferably provided so that the air inflow rate from the openings when inhaling at 17.5 ml/sec in an automatic smoking machine (the volumetric rate of air inflowing from the openings when the volumetric rate of air inhaled from the mouth end is taken as 100 volume%) is 10 to 90 volume%, preferably 50 to 80 volume%, and more preferably 55 to 75 volume%. For example, this can be achieved by selecting the number of openings V per opening group from the range of 5 to 50, selecting the diameter of the openings V from the range of 0.1 to 0.5 mm, and combining these selections.
The air inflow ratio can be measured using an automatic smoking machine (for example, a single-cigarette automatic smoking machine manufactured by Borgwaldt) according to a method in accordance with ISO9512.
上記の空気流入割合は、自動喫煙機(例えば、Borgwaldt社製1本がけ自動喫煙機)を用い、ISO9512に準拠した方法で測定することができる。 The openings V of the
The air inflow ratio can be measured using an automatic smoking machine (for example, a single-cigarette automatic smoking machine manufactured by Borgwaldt) according to a method in accordance with ISO9512.
開孔Vが存在する領域は、加熱により生成される成分のデリバリー量を向上させる観点から、冷却セグメント105とフィルターセグメント104との境界から、冷却セグメント側の方向に4mm以上の領域であることが好ましく、4.5mm以上の領域であることがより好ましく、5mm以上の領域であることがさらに好ましく、5.5mm以上の領域であることが特に好ましく、また、冷却機能を確保する観点から、15mm以下の領域であることが好ましく、10mm以下の領域であることがより好ましく、7mm以下の領域であることがさらに好ましい。
開孔Vが存在する領域は、加熱により生成される成分のデリバリー量を向上させる観点から、香味吸引物品100の吸口端から冷却セグメント側の方向の22mm以上の領域であることが好ましく、23.5mm以上の領域であることが好ましく、24mm以上の領域であることが好ましく、25mm以上の領域であることがより好ましく、また、冷却機能を確保する観点から、38mm以下の領域であることが好ましく、36.5mm以下の領域であることがより好ましく、33mm以下の領域であることがさらに好ましい。
また、冷却セグメント105と香味生成セグメント102との境界を基準に考えると、冷却セグメント105の軸方向の長さが20mm以上である場合、開孔Vが存在する領域は、冷却機能を確保する観点から、冷却セグメント105と香味生成セグメント102との境界から、冷却セグメント105側の方向に2mm以上の領域であることが好ましく、3.5mm以上の領域であることがより好ましく、7mm以上の領域であることがさらに好ましく、また、加熱により生成される成分のデリバリー量を向上させる観点から、18mm以下であることが好ましく、16.5mm以下の領域であることがより好ましく、15mm以下の領域であることがさらに好ましく、14.5mm以下の領域であることが特に好ましい。 From the viewpoint of improving the delivery amount of the component generated by heating, the region in which the opening V exists is preferably a region of 4 mm or more from the boundary between the coolingsegment 105 and the filter segment 104 toward the cooling segment, more preferably a region of 4.5 mm or more, even more preferably a region of 5 mm or more, and particularly preferably a region of 5.5 mm or more; from the viewpoint of ensuring the cooling function, it is preferably a region of 15 mm or less, more preferably a region of 10 mm or less, and even more preferably a region of 7 mm or less.
From the viewpoint of improving the delivery amount of the component generated by heating, the region in which the opening V exists is preferably a region of 22 mm or more from the mouth end of theflavor inhalation article 100 toward the cooling segment, preferably a region of 23.5 mm or more, preferably a region of 24 mm or more, and more preferably a region of 25 mm or more; and from the viewpoint of ensuring the cooling function, it is preferably a region of 38 mm or less, more preferably a region of 36.5 mm or less, and even more preferably a region of 33 mm or less.
Furthermore, when considering the boundary between the coolingsegment 105 and the flavor generation segment 102 as a reference, when the axial length of the cooling segment 105 is 20 mm or more, from the viewpoint of ensuring the cooling function, the region in which the opening V exists is preferably a region of 2 mm or more in the direction from the boundary between the cooling segment 105 and the flavor generation segment 102 toward the cooling segment 105, more preferably a region of 3.5 mm or more, and even more preferably a region of 7 mm or more, and from the viewpoint of improving the delivery amount of the components generated by heating, it is preferably a region of 18 mm or less, more preferably a region of 16.5 mm or less, even more preferably a region of 15 mm or less, and particularly preferably a region of 14.5 mm or less.
開孔Vが存在する領域は、加熱により生成される成分のデリバリー量を向上させる観点から、香味吸引物品100の吸口端から冷却セグメント側の方向の22mm以上の領域であることが好ましく、23.5mm以上の領域であることが好ましく、24mm以上の領域であることが好ましく、25mm以上の領域であることがより好ましく、また、冷却機能を確保する観点から、38mm以下の領域であることが好ましく、36.5mm以下の領域であることがより好ましく、33mm以下の領域であることがさらに好ましい。
また、冷却セグメント105と香味生成セグメント102との境界を基準に考えると、冷却セグメント105の軸方向の長さが20mm以上である場合、開孔Vが存在する領域は、冷却機能を確保する観点から、冷却セグメント105と香味生成セグメント102との境界から、冷却セグメント105側の方向に2mm以上の領域であることが好ましく、3.5mm以上の領域であることがより好ましく、7mm以上の領域であることがさらに好ましく、また、加熱により生成される成分のデリバリー量を向上させる観点から、18mm以下であることが好ましく、16.5mm以下の領域であることがより好ましく、15mm以下の領域であることがさらに好ましく、14.5mm以下の領域であることが特に好ましい。 From the viewpoint of improving the delivery amount of the component generated by heating, the region in which the opening V exists is preferably a region of 4 mm or more from the boundary between the cooling
From the viewpoint of improving the delivery amount of the component generated by heating, the region in which the opening V exists is preferably a region of 22 mm or more from the mouth end of the
Furthermore, when considering the boundary between the cooling
開孔Vの径は、特段制限されないが、100μm以上、1000μm以下であることが好ましく、300μm以上、800μm以下であることがより好ましい。開孔は、略円形もしくは略楕円形であることが好ましく、略楕円形の場合の前記径は長径を表す。
The diameter of the aperture V is not particularly limited, but is preferably 100 μm or more and 1000 μm or less, and more preferably 300 μm or more and 800 μm or less. The aperture is preferably approximately circular or approximately elliptical, and in the case of an approximately elliptical shape, the above diameter represents the major axis.
冷却セグメント105の長軸方向の長さは、製品のサイズに合わせて適宜変更し得るが、通常10mm以上であり、15mm以上であることが好ましく、また、通常40mm以下であり、35mm以下であることが好ましく、30mm以下であることがより好ましい。冷却セグメント105の長軸方向の長さを上記下限以上とすることで、十分な冷却効果を確保して良好な香味を得ることができ、上記上限以下とすることで、生成した蒸気及びエアロゾルが冷却セグメント105の内壁に付着することによりロスを抑制することができる。
冷却のための冷却シート等を冷却セグメント105に充填する場合、冷却セグメント105の全表面積は、特段制限されず、例えば、150mm2/mm以上、1000mm2/mm以下を挙げることができる。この表面積は、冷却セグメント105の通気方向の長さ(mm)当たりの表面積である。冷却セグメント105の全表面積は、200mm2/mm以上であることが好ましく、250mm2/mm以上であることがより好ましく、一方、600mm2/mm以下であることが好ましく、400mm2/mm以下であることがより好ましい。 The length of thecooling segment 105 in the major axis direction can be appropriately changed according to the size of the product, but is usually 10 mm or more, preferably 15 mm or more, and usually 40 mm or less, preferably 35 mm or less, and more preferably 30 mm or less. By setting the length of the cooling segment 105 in the major axis direction to be equal to or more than the above lower limit, a sufficient cooling effect can be ensured to obtain a good flavor, and by setting it to be equal to or less than the above upper limit, loss of the generated steam and aerosol due to adhesion to the inner wall of the cooling segment 105 can be suppressed.
When thecooling segment 105 is filled with a cooling sheet or the like for cooling, the total surface area of the cooling segment 105 is not particularly limited and may be, for example, 150 mm2 /mm or more and 1000 mm2 /mm or less. This surface area is the surface area per mm of the length (mm) in the air passage direction of the cooling segment 105. The total surface area of the cooling segment 105 is preferably 200 mm2 /mm or more, more preferably 250 mm2 /mm or more, while it is preferably 600 mm2 /mm or less, and more preferably 400 mm2 /mm or less.
冷却のための冷却シート等を冷却セグメント105に充填する場合、冷却セグメント105の全表面積は、特段制限されず、例えば、150mm2/mm以上、1000mm2/mm以下を挙げることができる。この表面積は、冷却セグメント105の通気方向の長さ(mm)当たりの表面積である。冷却セグメント105の全表面積は、200mm2/mm以上であることが好ましく、250mm2/mm以上であることがより好ましく、一方、600mm2/mm以下であることが好ましく、400mm2/mm以下であることがより好ましい。 The length of the
When the
冷却セグメント105は、その内部構造が大きい全表面積を有することが望ましい。従って、好ましい実施形態において、冷却セグメント105は、チャネルを形成するためにしわ付けされて、次に、ひだ付け、ギャザー付け、及び折り畳まれた薄い材料のシートによって形成されてもよい。要素の与えられた体積内の折り畳み又はひだが多いと、冷却セグメント105の合計表面積が大きくなる。
香味生成セグメント102から冷却セグメント105に流入する揮発成分や空気を冷却するためのシート等を冷却セグメント105に充填する場合、冷却セグメント105の全表面積は、特段制限されず、例えば、300mm2/mm以上、1000mm2/mm以下を挙げることができる。この表面積は、冷却セグメント105の通気方向の長さ(mm)当たりの表面積である。冷却セグメント105の全表面積は、400mm2/mm以上であることが好ましく、450mm2/mm以上であることがより好ましく、また、600mm2/mm以下であることが好ましく、550mm2/mm以下であることがより好ましい。 It is desirable for thecooling segment 105 to have a large total surface area due to its internal structure. Thus, in a preferred embodiment, the cooling segment 105 may be formed by a thin sheet of material that is wrinkled to form channels, and then pleated, gathered, and folded. The more folds or pleats within a given volume of the element, the greater the total surface area of the cooling segment 105.
When thecooling segment 105 is filled with a sheet or the like for cooling the volatile components and air flowing from the flavor generation segment 102 into the cooling segment 105, the total surface area of the cooling segment 105 is not particularly limited and may be, for example, 300 mm 2 /mm or more and 1000 mm 2 /mm or less. This surface area is the surface area per mm of the length (mm) in the air passage direction of the cooling segment 105. The total surface area of the cooling segment 105 is preferably 400 mm 2 /mm or more, more preferably 450 mm 2 /mm or more, and preferably 600 mm 2 /mm or less, and more preferably 550 mm 2 /mm or less.
香味生成セグメント102から冷却セグメント105に流入する揮発成分や空気を冷却するためのシート等を冷却セグメント105に充填する場合、冷却セグメント105の全表面積は、特段制限されず、例えば、300mm2/mm以上、1000mm2/mm以下を挙げることができる。この表面積は、冷却セグメント105の通気方向の長さ(mm)当たりの表面積である。冷却セグメント105の全表面積は、400mm2/mm以上であることが好ましく、450mm2/mm以上であることがより好ましく、また、600mm2/mm以下であることが好ましく、550mm2/mm以下であることがより好ましい。 It is desirable for the
When the
冷却用のシート部材の材料として紙を用いることも環境負荷低減の観点で望ましい。冷却シート用の材料としての紙は、坪量30~100gsm、厚さ20~100μmであることが望ましく。冷却セグメントにおける香味源成分とエアロゾル基材成分の除去を少なくするという観点では、冷却シート用の材料としての紙の通気度は低いことが望ましく、通気度は10コレスタ以下が好ましい。冷却シート用の材料としての紙にポリビニルアルコール等のポリマーポーティング、又はペクチン等の多糖類のコーティングを施すことで、コーティングの吸熱や相変化に伴う溶解熱を利用して冷却効果を増大することもできる。
The use of paper as a material for cooling sheet components is also desirable from the viewpoint of reducing environmental impact. The paper as a material for cooling sheets preferably has a basis weight of 30 to 100 gsm and a thickness of 20 to 100 μm. From the viewpoint of reducing the removal of flavor source components and aerosol base components in the cooling segment, it is desirable for the paper as a material for cooling sheets to have low air permeability, and the air permeability is preferably 10 coresta or less. By applying a polymer porting such as polyvinyl alcohol or a coating of a polysaccharide such as pectin to the paper as a material for cooling sheets, the cooling effect can be increased by utilizing the heat of dissolution associated with the heat absorption of the coating or the phase change.
冷却セグメント105の構成材料の厚さ(紙管の場合、紙管の厚さ)は、特段制限されず、例えば、5μm以上、500μm以下であってよく、また、10μm以上、250μm以下であってよい。
The thickness of the constituent material of the cooling segment 105 (in the case of a paper tube, the thickness of the paper tube) is not particularly limited and may be, for example, 5 μm or more and 500 μm or less, or 10 μm or more and 250 μm or less.
冷却セグメント105における開孔Vは、冷却セグメント105とフィルターセグメント104との境界から1mm以上離間した位置に配置されていることが好ましく、より好ましくは2mm以上離間した位置に配置されていることが良い。これにより、冷却セグメント105の冷却能力を向上させるだけでなく、加熱により生成される成分の冷却セグメント105内での滞留を抑制し、当該成分のデリバリー量を向上させることができる。なお、ライニングシート103には、冷却セグメント105に設けられた開孔Vの直上位置(上下に重なった位置)に開孔が設けられていることが好ましい。このため、香味生成セグメント102と冷却セグメント105とフィルターセグメント104をライニングシート103で巻装し連結した後に、ライニングシート103の上から、ライニングシート103および冷却セグメント105を貫くようにレーザー光を照射し、開孔を設けてもよい。冷却セグメント105の開孔は、自動喫煙機で17.5ml/秒で吸引した時の開孔からの空気流入割合(吸口端から吸引した空気の割合を100体積%とした場合における開孔から流入した空気の体積割合)が10~90体積%、好ましくは50~80体積%、より好ましくは55~75体積%となるように設けるのが好ましく、例えば、開孔群1つ当たりの開孔Vの数を5~50個の範囲から選択し、開孔Vの直径を0.1~0.5mmの範囲から選択し、これらの選択の組み合わせによって達成することができる。上記の空気流入割合は、自動喫煙機(例えば、Borgwaldt社製1本がけ自動喫煙機)を用い、ISO9512に準拠した方法で測定することができる。冷却セグメント105における軸方向(通気方向)の長さは特に限定されないが、通常10mm以上であり、15mm以上であることが好ましく、また、通常40mm以下であり、35mm以下であることが好ましく、30mm以下であることがより好ましい。冷却セグメント105における軸方向の長さは、20mmとすることが、特に好ましい。冷却セグメント105の軸方向長さを上記下限以上とすることで十分な冷却効果を確保して良好な香味を得ることができる。また、冷却セグメント105の軸方向長さを上記上限以下とすることで、使用時に生成された蒸気及びエアロゾルが冷却セグメント105の内壁に付着することに起因するロスを抑制できる。
The opening V in the cooling segment 105 is preferably located at a position 1 mm or more away from the boundary between the cooling segment 105 and the filter segment 104, and more preferably at a position 2 mm or more away. This not only improves the cooling capacity of the cooling segment 105, but also suppresses the retention of components generated by heating in the cooling segment 105, thereby improving the delivery amount of the components. It is preferable that the lining sheet 103 has an opening directly above (a position where the openings are overlapped vertically) the opening V provided in the cooling segment 105. For this reason, after the flavor generating segment 102, the cooling segment 105, and the filter segment 104 are wrapped and connected with the lining sheet 103, a laser beam may be irradiated from above the lining sheet 103 so as to penetrate the lining sheet 103 and the cooling segment 105, and an opening may be formed. The openings of the cooling segment 105 are preferably provided so that the air inflow rate from the openings when inhaling at 17.5 ml/sec with an automatic smoking machine (the volumetric rate of air inflowing from the openings when the volumetric rate of air inhaled from the mouth end is taken as 100 volumetric%) is 10 to 90 volume%, preferably 50 to 80 volume%, more preferably 55 to 75 volume%. For example, the number of openings V per opening group is selected from the range of 5 to 50, the diameter of the openings V is selected from the range of 0.1 to 0.5 mm, and a combination of these selections can be used to achieve this. The above air inflow rate can be measured using an automatic smoking machine (for example, a single-cigarette automatic smoking machine manufactured by Borgwaldt) by a method conforming to ISO9512. The length of the cooling segment 105 in the axial direction (air flow direction) is not particularly limited, but is usually 10 mm or more, preferably 15 mm or more, and usually 40 mm or less, preferably 35 mm or less, and more preferably 30 mm or less. It is particularly preferable that the axial length of the cooling segment 105 is 20 mm. By setting the axial length of the cooling segment 105 to the above lower limit or more, a sufficient cooling effect can be ensured and a good flavor can be obtained. In addition, by setting the axial length of the cooling segment 105 to the above upper limit or less, loss caused by steam and aerosols generated during use adhering to the inner wall of the cooling segment 105 can be suppressed.
[香味生成セグメント]
香味生成セグメント102の態様は、公知の態様であれば特段制限されないが、通常、たばこ充填物等の香味源を香味生成セグメントラッパーで巻装してなる態様である。香味生成セグメント102の製造方法も特段制限されず、公知の方法又は公知の方法を組み合わせた方法を適用することができる。
香味源の態様は特段制限されず、たばこ充填物である場合、例えばたばこ刻み、又は再構成たばこシート等の公知のものを用いることができる。また、香味吸引物品100が非燃焼加熱型香味吸引物品である場合、たばこ充填物は、エアロゾル基材を含んでいてもよい。エアロゾル基材は、加熱されることによりエアロゾルを生成する基材であり、グリセリン、プロピレングリコール、トリアセチン、1,3-ブタンジオール、又はこれらの混合物が例示される。
たばこ充填物中のエアロゾル基材の含有量は、特に限定されず、十分にエアロゾルを生成させるとともに、良好な香味の付与の観点から、たばこ充填物の全量に対して通常5重量%以上であり、好ましくは10重量%以上であり、また、通常50重量%以下であり、好ましくは15重量%以上、25重量%以下である。 Flavor Generation Segment
The form of theflavor generating segment 102 is not particularly limited as long as it is a known form, but is usually a form in which a flavor source such as a tobacco filler is wrapped with a flavor generating segment wrapper. The method of manufacturing the flavor generating segment 102 is also not particularly limited, and a known method or a combination of known methods can be applied.
The form of the flavor source is not particularly limited, and in the case of a tobacco filling, known flavor sources such as tobacco shreds or reconstituted tobacco sheets can be used. In addition, in the case where theflavor inhalation article 100 is a non-combustion heating type flavor inhalation article, the tobacco filling may contain an aerosol base. The aerosol base is a base material that generates an aerosol by heating, and examples of the aerosol base include glycerin, propylene glycol, triacetin, 1,3-butanediol, and mixtures thereof.
The content of the aerosol base material in the tobacco filler is not particularly limited, and from the viewpoint of generating sufficient aerosol and imparting a good flavor, it is usually 5% by weight or more, preferably 10% by weight or more, and usually 50% by weight or less, preferably 15% by weight or more and 25% by weight or less, relative to the total amount of the tobacco filler.
香味生成セグメント102の態様は、公知の態様であれば特段制限されないが、通常、たばこ充填物等の香味源を香味生成セグメントラッパーで巻装してなる態様である。香味生成セグメント102の製造方法も特段制限されず、公知の方法又は公知の方法を組み合わせた方法を適用することができる。
香味源の態様は特段制限されず、たばこ充填物である場合、例えばたばこ刻み、又は再構成たばこシート等の公知のものを用いることができる。また、香味吸引物品100が非燃焼加熱型香味吸引物品である場合、たばこ充填物は、エアロゾル基材を含んでいてもよい。エアロゾル基材は、加熱されることによりエアロゾルを生成する基材であり、グリセリン、プロピレングリコール、トリアセチン、1,3-ブタンジオール、又はこれらの混合物が例示される。
たばこ充填物中のエアロゾル基材の含有量は、特に限定されず、十分にエアロゾルを生成させるとともに、良好な香味の付与の観点から、たばこ充填物の全量に対して通常5重量%以上であり、好ましくは10重量%以上であり、また、通常50重量%以下であり、好ましくは15重量%以上、25重量%以下である。 Flavor Generation Segment
The form of the
The form of the flavor source is not particularly limited, and in the case of a tobacco filling, known flavor sources such as tobacco shreds or reconstituted tobacco sheets can be used. In addition, in the case where the
The content of the aerosol base material in the tobacco filler is not particularly limited, and from the viewpoint of generating sufficient aerosol and imparting a good flavor, it is usually 5% by weight or more, preferably 10% by weight or more, and usually 50% by weight or less, preferably 15% by weight or more and 25% by weight or less, relative to the total amount of the tobacco filler.
たばこ充填物としてたばこ刻みを持ちる場合、たばこ刻みの材料は特に限定されず、ラミナや中骨等の公知のものを用いることができる。また、乾燥したたばこ葉を平均粒径が20μm以上、200μm以下になるように粉砕してたばこ粉砕物とし、これを均一化したものをシート加工したもの(以下、単に均一化シートともいう)を刻んだものであってもよい。
さらに、香味生成セグメント102の長手方向と同程度の長さを有する均一化シートを、香味生成セグメント102の長手方向と略水平に刻んだものを充填する、いわゆるストランドタイプであってもよい。また、たばこ刻みの幅は、0.5mm以上、2.0mm以下であることが好ましい。また、香味生成セグメント102に含まれる乾燥たばこ葉の含有量は、特段制限されないが、200mg/ロッド部以上、800mg/ロッド部以下を挙げることができ、250mg/ロッド部以上、600mg/ロッド部以下が好ましい。この範囲は、特に、円周22mm、長さ20mmの香味生成セグメント102において好適である。 When tobacco shreds are used as the tobacco filler, the material of the tobacco shreds is not particularly limited, and known materials such as lamina, ribs, etc. may be used. Alternatively, dried tobacco leaves may be pulverized to an average particle size of 20 μm or more and 200 μm or less to obtain tobacco shreds, which are then homogenized and processed into a sheet (hereinafter simply referred to as a homogenized sheet) and then shredded.
Furthermore, a so-called strand type may be used in which a homogenizing sheet having a length approximately equal to the longitudinal direction of theflavor generation segment 102 is chopped and filled approximately horizontally to the longitudinal direction of the flavor generation segment 102. The width of the tobacco shreds is preferably 0.5 mm or more and 2.0 mm or less. The content of the dried tobacco leaves contained in the flavor generation segment 102 is not particularly limited, but may be 200 mg/rod part or more and 800 mg/rod part or less, and preferably 250 mg/rod part or more and 600 mg/rod part or less. This range is particularly suitable for a flavor generation segment 102 having a circumference of 22 mm and a length of 20 mm.
さらに、香味生成セグメント102の長手方向と同程度の長さを有する均一化シートを、香味生成セグメント102の長手方向と略水平に刻んだものを充填する、いわゆるストランドタイプであってもよい。また、たばこ刻みの幅は、0.5mm以上、2.0mm以下であることが好ましい。また、香味生成セグメント102に含まれる乾燥たばこ葉の含有量は、特段制限されないが、200mg/ロッド部以上、800mg/ロッド部以下を挙げることができ、250mg/ロッド部以上、600mg/ロッド部以下が好ましい。この範囲は、特に、円周22mm、長さ20mmの香味生成セグメント102において好適である。 When tobacco shreds are used as the tobacco filler, the material of the tobacco shreds is not particularly limited, and known materials such as lamina, ribs, etc. may be used. Alternatively, dried tobacco leaves may be pulverized to an average particle size of 20 μm or more and 200 μm or less to obtain tobacco shreds, which are then homogenized and processed into a sheet (hereinafter simply referred to as a homogenized sheet) and then shredded.
Furthermore, a so-called strand type may be used in which a homogenizing sheet having a length approximately equal to the longitudinal direction of the
たばこ刻み及び均一化シートの作製に用いるたばこ葉について、使用するたばこの種類は、様々なものを用いることができる。例えば、黄色種、バーレー種、オリエント種、在来種、その他のニコチアナ-タバカム系品種、ニコチアナ-ルスチカ系品種、又はこれらの混合物を挙げることができる。混合物については、目的とする香味となるように、上記の各品種を適宜ブレンドして用いることができる。上記のたばこの品種の詳細は、「たばこの事典、たばこ総合研究センター、2009.3.31」に開示されている。均一化シートの製造方法、すなわち、たばこ葉を粉砕して均一化シートに加工する方法は従来の方法が複数存在している。1つ目は抄紙プロセスを用いて抄造シートを作製する方法である。2つ目は水等の適切な溶媒を、粉砕したたばこ葉に混ぜて均一化した後に金属製板又は金属製板ベルトの上に均一化物を薄くキャスティングし、乾燥させてキャストシートを作製する方法である。3つ目は水等の適切な溶媒を、粉砕したたばこ葉に混ぜて均一化したものをシート状に押し出し成型して圧延シートを作製する方法である。上記の均一化シートの種類については、「たばこの事典、たばこ総合研究センター、2009.3.31」に詳細が開示されている。
Various types of tobacco can be used for the tobacco leaves used in the production of shredded tobacco and homogenized sheets. Examples include flue-cured tobacco, burley, orient, native tobacco, other Nicotiana tabacum varieties, Nicotiana rustica varieties, or mixtures of these. As for mixtures, the above varieties can be appropriately blended to achieve the desired flavor. Details of the above tobacco varieties are disclosed in "Encyclopedia of Tobacco, Tobacco Research Center, March 31, 2009." There are several conventional methods for producing homogenized sheets, that is, methods for grinding tobacco leaves and processing them into homogenized sheets. The first method is to produce a paper-making sheet using a papermaking process. The second method is to mix a suitable solvent such as water with ground tobacco leaves to homogenize them, and then cast the homogenized mixture thinly on a metal plate or metal plate belt and dry it to produce a cast sheet. The third method is to mix a suitable solvent such as water with ground tobacco leaves to homogenize them, and extrude them into a sheet to produce a rolled sheet. Details of the types of homogenizing sheets mentioned above are disclosed in the "Encyclopedia of Tobacco, Tobacco Research Center, March 31, 2009."
たばこ充填物の水分含有量は、たばこ充填物の全量に対して10重量%以上、15重量%以下を挙げることができ、11重量%以上、13重量%以下であることが好ましい。このような水分含有量であると、後述する香味生成セグメントラッパーの染みの発生を抑制し、香味生成セグメント102の製造時の巻上適性を良好にする。たばこ充填物に含まれるたばこ刻みの大きさやその調製法については特に制限はない。例えば、乾燥したたばこ葉を、幅0.5mm以上、2.0mm以下に刻んだものを用いてもよい。また、均一化シートの粉砕物を用いる場合、乾燥したたばこ葉を平均粒径が20μm~200μm程度になるように粉砕して均一化したものをシート加工し、それを幅0.5mm以上、2.0mm以下に刻んだものを用いてもよい。
The moisture content of the tobacco filling can be 10% by weight or more and 15% by weight or less, and preferably 11% by weight or more and 13% by weight or less, based on the total amount of the tobacco filling. Such a moisture content suppresses the occurrence of stains on the flavor generating segment wrapper, which will be described later, and improves the suitability for rolling during the manufacture of the flavor generating segment 102. There are no particular restrictions on the size of the tobacco shreds contained in the tobacco filling or the method of preparing them. For example, dried tobacco leaves shredded to a width of 0.5 mm or more and 2.0 mm or less may be used. In addition, when using a crushed homogenized sheet, dried tobacco leaves may be crushed to an average particle size of about 20 μm to 200 μm, homogenized, processed into a sheet, and then shredded to a width of 0.5 mm or more and 2.0 mm or less may be used.
たばこ充填物は、上述したエアロゾル基材を含んでいてもよい。当該エアロゾル基材の種類は、特に限定されず、用途に応じて種々の天然物からの抽出物質及び/又はそれらの構成成分を選択することができる。たばこ充填物中のエアロゾル基材の含有量は、特に限定されず、十分にエアロゾルを生成させるとともに、良好な香味の付与の観点から、たばこ充填物の全量に対して通常5重量%以上であり、好ましくは10重量%以上であり、また、通常50重量%以下であり、好ましくは15重量%以上、25重量%以下である。
The tobacco filling may contain the aerosol base material described above. The type of the aerosol base material is not particularly limited, and various extracts from natural products and/or their constituent components can be selected depending on the application. The content of the aerosol base material in the tobacco filling is not particularly limited, and from the viewpoint of generating sufficient aerosol and imparting a good flavor, it is usually 5% by weight or more, preferably 10% by weight or more, and usually 50% by weight or less, preferably 15% by weight or more and 25% by weight or less, based on the total amount of the tobacco filling.
たばこ充填物は、香料を含んでいてもよい。当該香料の種類は、特に限定されず、良好な香味の付与の観点から、アセトアニソール、アセトフェノン、アセチルピラジン、2-アセチルチアゾール、アルファルファエキストラクト、アミルアルコール、酪酸アミル、トランス-アネトール、スターアニス油、リンゴ果汁、ペルーバルサム油、ミツロウアブソリュート、ベンズアルデヒド、ベンゾインレジノイド、ベンジルアルコール、安息香酸ベンジル、フェニル酢酸ベンジル、プロピオン酸ベンジル、2,3-ブタンジオン、2-ブタノール、酪酸ブチル、酪酸、カラメル、カルダモン油、キャロブアブソリュート、β-カロテン、ニンジンジュース、L-カルボン、β-カリオフィレン、カシア樹皮油、シダーウッド油、セロリーシード油、カモミル油、シンナムアルデヒド、ケイ皮酸、シンナミルアルコール、ケイ皮酸シンナミル、シトロネラ油、DL-シトロネロール、クラリセージエキストラクト、ココア、コーヒー、コニャック油、コリアンダー油、クミンアルデヒド、ダバナ油、δ-デカラクトン、γ-デカラクトン、デカン酸、ディルハーブ油、3,4-ジメチル-1,2-シクロペンタンジオン、4,5-ジメチル-3-ヒドロキシ-2,5-ジヒドロフラン-2-オン、3,7-ジメチル-6-オクテン酸、2,3-ジメチルピラジン、2,5-ジメチルピラジン、2,6-ジメチルピラジン、2-メチル酪酸エチル、酢酸エチル、酪酸エチル、ヘキサン酸エチル、イソ吉草酸エチル、乳酸エチル、ラウリン酸エチル、レブリン酸エチル、エチルマルトール、オクタン酸エチル、オレイン酸エチル、パルミチン酸エチル、フェニル酢酸エチル、プロピオン酸エチル、ステアリン酸エチル、吉草酸エチル、エチルバニリン、エチルバニリングルコシド、2-エチル-3,(5または6)-ジメチルピラジン、5-エチル-3-ヒドロキシ-4-メチル-2(5H)-フラノン、2-エチル-3-メチルピラジン、ユーカリプトール、フェネグリークアブソリュート、ジェネアブソリュート、リンドウ根インフュージョン、ゲラニオール、酢酸ゲラニル、ブドウ果汁、グアヤコール、グァバエキストラクト、γ-ヘプタラクトン、γ-ヘキサラクトン、ヘキサン酸、シス-3-ヘキセン-1-オール、酢酸ヘキシル、ヘキシルアルコール、フェニル酢酸ヘキシル、ハチミツ、4-ヒドロキシ-3-ペンテン酸ラクトン、4-ヒドロキシ-4-(3-ヒドロキシ-1-ブテニル)-3,5,5-トリメチル-2-シクロヘキセン-1-オン、4-(パラ-ヒドロキシフェニル)-2-ブタノン、4-ヒドロキシウンデカン酸ナトリウム、インモルテルアブソリュート、β-イオノン、酢酸イソアミル、酪酸イソアミル、フェニル酢酸イソアミル、酢酸イソブチル、フェニル酢酸イソブチル、ジャスミンアブソリュート、コーラナッツティンクチャー、ラブダナム油、レモンテルペンレス油、カンゾウエキストラクト、リナロール、酢酸リナリル、ロベージ根油、マルトール、メープルシロップ、メントン、酢酸L-メンチル、パラメトキシベンズアルデヒド、メチル-2-ピロリルケトン、アントラニル酸メチル、フェニル酢酸メチル、サリチル酸メチル、4’-メチルアセトフェノン、メチルシクロペンテノロン、3-メチル吉草酸、ミモザアブソリュート、トウミツ、ミリスチン酸、ネロール、ネロリドール、γ-ノナラクトン、ナツメグ油、δ-オクタラクトン、オクタナール、オクタン酸、オレンジフラワー油、オレンジ油、オリス根油、パルミチン酸、ω-ペンタデカラクトン、ペパーミント油、プチグレインパラグアイ油、フェネチルアルコール、フェニル酢酸フェネチル、フェニル酢酸、ピペロナール、プラムエキストラクト、プロペニルグアエトール、酢酸プロピル、3-プロピリデンフタリド、プルーン果汁、ピルビン酸、レーズンエキストラクト、ローズ油、ラム酒、セージ油、サンダルウッド油、スペアミント油、スチラックスアブソリュート、マリーゴールド油、ティーディスティレート、α-テルピネオール、酢酸テルピニル、5,6,7,8-テトラヒドロキノキサリン、1,5,5,9-テトラメチル-13-オキサシクロ(8.3.0.0(4.9))トリデカン、2,3,5,6-テトラメチルピラジン、タイム油、トマトエキストラクト、2-トリデカノン、クエン酸トリエチル、4-(2,6,6-トリメチル-1-シクロヘキセニル)2-ブテン-4-オン、2,6,6-トリメチル-2-シクロヘキセン-1,4-ジオン、4-(2,6,6-トリメチル-1,3-シクロヘキサジエニル)2-ブテン-4-オン、2,3,5-トリメチルピラジン、γ-ウンデカラクトン、γ-バレロラクトン、バニラエキストラクト、バニリン、ベラトルアルデヒド、バイオレットリーフアブソリュート、N-エチル-p-メンタン-3-カルボアミド(WS-3)、又はエチル-2-(p-メンタン-3-カルボキサミド)アセテート(WS-5)等が挙げられる。また、これらの香料は1種を単独で用いても、又は2種以上を併用してもよい。
The tobacco filling may contain a flavoring. The type of flavoring is not particularly limited, and from the viewpoint of imparting a good flavor, 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-carvone, 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-dimethylpyrazine, 2,6-dimethylpyrazine, ethyl 2-methylbutyrate, ethyl acetate, ethyl butyrate, ethyl hexanoate, ethyl isovalerate, ethyl lactate, ethyl laurate, ethyl levulinate, ethyl maltol, ethyl octanoate, ethyl oleate, ethyl palmitate, ethyl phenylacetate, ethyl propionate, ethyl stearate, ethyl valerate, ethyl vanillin, ethyl vanillin glucoside, 2-ethyl-3,(5 or 6)-dimethylpyrazine, 5-ethyl-3-hydroxy- 4-Methyl-2(5H)-furanone, 2-ethyl-3-methylpyrazine, eucalyptol, fenugreek absolute, gene absolute, gentian root infusion, geraniol, geranyl acetate, grape juice, guaiacol, guava extract, gamma-heptalactone, gamma-hexalactone, hexanoic acid, cis-3-hexen-1-ol, hexyl acetate, hexyl alcohol, phenylhexyl acetate, honey, 4-hydroxy-3-pentenoic acid lactone, 4-hydroxy-4-(3-hydroxy-1-butenyl)-3,5,5-trimethyl-2-cyanoacetate, Chlorohexen-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, menthone, L-menthyl acetate, paramethoxybenzaldehyde, methyl-2-pyrrolyl ketone , methyl anthranilate, methyl phenylacetate, methyl salicylate, 4'-methylacetophenone, methylcyclopentenolone, 3-methylvaleric acid, mimosa absolute, honeysuckle, myristic acid, nerol, nerolidol, 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 glycol Aethol, propyl acetate, 3-propylidenephthalide, prune juice, pyruvic acid, raisin extract, rose oil, rum, sage oil, sandalwood oil, spearmint oil, styrax absolute, marigold oil, tea distillate, α-terpineol, terpinyl acetate, 5,6,7,8-tetrahydroquinoxaline, 1,5,5,9-tetramethyl-13-oxacyclo(8.3.0.0(4.9))tridecane, 2,3,5,6-tetramethylpyrazine, thyme oil, tomato extract, 2-tridecanone, triethyl citrate, 4-( 2,6,6-trimethyl-1-cyclohexenyl) 2-buten-4-one, 2,6,6-trimethyl-2-cyclohexene-1,4-dione, 4-(2,6,6-trimethyl-1,3-cyclohexadienyl) 2-buten-4-one, 2,3,5-trimethylpyrazine, γ-undecalactone, γ-valerolactone, vanilla extract, vanillin, veratraldehyde, violet leaf absolute, N-ethyl-p-menthane-3-carboxamide (WS-3), or ethyl-2-(p-menthane-3-carboxamide) acetate (WS-5). These fragrances may be used alone or in combination of two or more.
また、香味生成セグメント102は、香味吸引物品100を加熱するためのヒーター部材等との嵌合部を有していてもよい。
香味生成セグメント102は、柱状形状を有していることが好ましく、この場合には、香味生成セグメント102の底面の幅に対する香味生成セグメント102の長軸方向の高さで表されるアスペクト比が1以上であることが好ましい。
香味生成セグメント102の底面の形状は限定されず、多角、角丸多角、円、又は楕円等であってよく、幅は当該底面が円形の場合は直径、楕円形である場合は長径、多角形又は角丸多角である場合は外接円の直径または外接楕円の長径である。香味生成セグメント102の高さは10~70mm程度、幅は4~9mm程度であることが好ましい。 In addition, theflavor generating segment 102 may have a fitting portion with a heater member or the like for heating the flavor inhalation article 100 .
It is preferable that theflavor generation segment 102 has a cylindrical shape, and in this case, it is preferable that the aspect ratio represented by the height of the flavor generation segment 102 in the major axis direction to the width of the base of the flavor generation segment 102 is 1 or more.
The shape of the bottom of theflavor generation segment 102 is not limited and may be a polygon, a rounded polygon, a circle, an ellipse, etc., and the width is the diameter when the bottom is a circle, the major axis when the bottom is an ellipse, and the diameter of the circumscribing circle or the major axis of the circumscribing ellipse when the bottom is a polygon or a rounded polygon. The height of the flavor generation segment 102 is preferably about 10 to 70 mm, and the width is preferably about 4 to 9 mm.
香味生成セグメント102は、柱状形状を有していることが好ましく、この場合には、香味生成セグメント102の底面の幅に対する香味生成セグメント102の長軸方向の高さで表されるアスペクト比が1以上であることが好ましい。
香味生成セグメント102の底面の形状は限定されず、多角、角丸多角、円、又は楕円等であってよく、幅は当該底面が円形の場合は直径、楕円形である場合は長径、多角形又は角丸多角である場合は外接円の直径または外接楕円の長径である。香味生成セグメント102の高さは10~70mm程度、幅は4~9mm程度であることが好ましい。 In addition, the
It is preferable that the
The shape of the bottom of the
香味生成セグメント102の長軸方向の長さは、製品のサイズに合わせて適宜変更し得るが、通常10mm以上であり、12mm以上であることが好ましく、15mm以上であることがより好ましく、18mm以上であることがさらに好ましく、また、通常70mm以下であり、50mm以下であることが好ましく、30mm以下であることがより好ましく、25mm以下であることがさらに好ましい。また、香味生成セグメント102の長軸方向の長さhに対する香味生成セグメント102の長さの割合は、香味のデリバリー量の観点から、また、エアロゾル基材を用いる場合にはエアロゾル温度のバランスの観点から、通常10%以上であり、20%以上であることが好ましく、25%以上であることがより好ましく、30%以上であることがさらに好ましく、また、通常60%以下であり、50%以下であることが好ましく、45%以下であることがより好ましく、40%以下であることがさらに好ましい。
The length of the flavor generating segment 102 in the longitudinal direction may be changed appropriately according to the size of the product, but is usually 10 mm or more, preferably 12 mm or more, more preferably 15 mm or more, and even more preferably 18 mm or more, and is usually 70 mm or less, preferably 50 mm or less, more preferably 30 mm or less, and even more preferably 25 mm or less. The ratio of the length of the flavor generating segment 102 to the length h of the flavor generating segment 102 in the longitudinal direction is usually 10% or more, preferably 20% or more, more preferably 25% or more, and even more preferably 30% or more, from the viewpoint of the amount of flavor delivered, and from the viewpoint of the balance of the aerosol temperature when an aerosol base material is used, and is usually 60% or less, preferably 50% or less, more preferably 45% or less, and even more preferably 40% or less.
(香味生成セグメントラッパー)
香味生成セグメントラッパーの構成は、特段制限されず、一般的な態様とすることができ、例えば、セルロース繊維紙等を上げることができ、具体的には、パルプが主成分のものを挙げることができる。パルプとしては、針葉樹パルプ又は広葉樹パルプなどの木材パルプで抄造される以外にも、亜麻パルプ、大麻パルプ、サイザル麻パルプ、又はエスパルトなど一般的にたばこ製品用の巻紙に使用される非木材パルプを混抄して製造して得たものでもよい。
パルプの種類としては、クラフト蒸解法、酸性・中性・アルカリ亜硫酸塩蒸解法、もしくはソーダ塩蒸解法等による化学パルプ、グランドパルプ、ケミグランドパルプ、又はサーモメカニカルパルプ等を使用できる。 (Flavor generating segment wrapper)
The composition of the flavor generating segment wrapper is not particularly limited and may be a general form, for example, cellulose fiber paper, etc., specifically, pulp may be the main component. Pulp may be made from wood pulp such as softwood pulp or hardwood pulp, or may be made by mixing with non-wood pulp generally used for cigarette paper for tobacco products, such as flax pulp, hemp pulp, sisal pulp, or esparto.
The type of pulp that can be used includes chemical pulp produced by the kraft cooking method, acidic/neutral/alkaline sulfite cooking method, soda salt cooking method, etc., ground pulp, chemi-ground pulp, thermomechanical pulp, etc.
香味生成セグメントラッパーの構成は、特段制限されず、一般的な態様とすることができ、例えば、セルロース繊維紙等を上げることができ、具体的には、パルプが主成分のものを挙げることができる。パルプとしては、針葉樹パルプ又は広葉樹パルプなどの木材パルプで抄造される以外にも、亜麻パルプ、大麻パルプ、サイザル麻パルプ、又はエスパルトなど一般的にたばこ製品用の巻紙に使用される非木材パルプを混抄して製造して得たものでもよい。
パルプの種類としては、クラフト蒸解法、酸性・中性・アルカリ亜硫酸塩蒸解法、もしくはソーダ塩蒸解法等による化学パルプ、グランドパルプ、ケミグランドパルプ、又はサーモメカニカルパルプ等を使用できる。 (Flavor generating segment wrapper)
The composition of the flavor generating segment wrapper is not particularly limited and may be a general form, for example, cellulose fiber paper, etc., specifically, pulp may be the main component. Pulp may be made from wood pulp such as softwood pulp or hardwood pulp, or may be made by mixing with non-wood pulp generally used for cigarette paper for tobacco products, such as flax pulp, hemp pulp, sisal pulp, or esparto.
The type of pulp that can be used includes chemical pulp produced by the kraft cooking method, acidic/neutral/alkaline sulfite cooking method, soda salt cooking method, etc., ground pulp, chemi-ground pulp, thermomechanical pulp, etc.
上記パルプを用いて長網抄紙機、円網抄紙機、又は円短複合抄紙機等による抄紙工程の中で、地合いを整え均一化して香味生成セグメントラッパーを製造する。なお、必要に応じて、湿潤紙力増強剤を添加して香味生成セグメントラッパーに耐水性を付与したり、サイズ剤を添加して香味生成セグメントラッパーの印刷具合の調整を行ったりすることができる。さらに、硫酸バンド、各種のアニオン性、カチオン性、ノニオン性、もしくは両性の歩留まり向上剤、濾水性向上剤、もしくは紙力増強剤等の抄紙用内添助剤、染料、pH調整剤、消泡剤、ピッチコントロール剤、又はスライムコントロール剤等の製紙用添加剤を添加することができる。
The above pulp is used in the papermaking process using a Fourdrinier papermaking machine, a cylinder papermaking machine, or a combined cylinder/shortening papermaking machine, and the texture is adjusted and made uniform to produce a flavor-generating segment wrapper. If necessary, a wet strength enhancer can be added to impart water resistance to the flavor-generating segment wrapper, or a sizing agent can be added to adjust the printing condition of the flavor-generating segment wrapper. In addition, papermaking additives such as aluminum sulfate, various anionic, cationic, nonionic, or amphoteric retention improvers, drainage improvers, or paper strength enhancers, as well as dyes, pH adjusters, defoamers, pitch control agents, or slime control agents can be added.
香味生成セグメントラッパー原紙の坪量は特段制限されないが、通常20gsm以上であり、好ましくは25gsm以上であり、通常65gsm以下、好ましくは50gsm以下、さらに好ましくは45gsm以下である。
香味生成セグメントラッパーの厚みは特段制限されないが、剛性、通気性、及び製紙時の調整の容易性の観点から、通常10μm以上であり、好ましくは20μm以上であり、より好ましくは30μm以上であり、また、通常100μm以下であり、好ましくは75μm以下であり、より好ましくは50μm以下である。
香味生成セグメントラッパーの形状は特段制限されず、例えば、正方形又は長方形を挙げることができ、この場合、具体的には、一辺の長さとして6~70mm程度を挙げることができ、もう一辺の長さとして15~28mm、好ましくは22~24mm、より好ましくは23mm程度を挙げることができる。たばこ充填物を香味生成セグメントラッパーで柱状に巻装する際は、例えばw方向の巻紙の端部とその逆側の端部を2mm程度重ね合わせて糊付けすることで、柱状の紙管の形状となり、その中にたばこ充填物が充填されている形状となる。長方形形状の香味生成セグメントラッパーのサイズは、出来上がった香味生成セグメント102のサイズによって決めることができる。
香味生成セグメントラッパーが香味生成セグメント102と香味生成セグメント102に隣接するその他の部材を連結して巻装するものである場合、一辺の長さとして20~60mm、もう一辺の長さとして15~28mmを挙げることができる。 The basis weight of the flavor generating segment wrapper base paper is not particularly limited, but is usually 20 gsm or more, preferably 25 gsm or more, and usually 65 gsm or less, preferably 50 gsm or less, more preferably 45 gsm or less.
The thickness of the flavor generating segment wrapper is not particularly limited, but from the viewpoints of rigidity, breathability, and ease of adjustment during papermaking, it is usually 10 μm or more, preferably 20 μm or more, and more preferably 30 μm or more, and is usually 100 μm or less, preferably 75 μm or less, and more preferably 50 μm or less.
The shape of the flavor generating segment wrapper is not particularly limited, and may be, for example, a square or a rectangle, in which case, specifically, the length of one side may be about 6 to 70 mm, and the length of the other side may be about 15 to 28 mm, preferably 22 to 24 mm, and more preferably about 23 mm. When wrapping the tobacco filler in a cylindrical shape with the flavor generating segment wrapper, for example, the end of the cigarette paper in the w direction and the end on the opposite side are overlapped by about 2 mm and glued to form a cylindrical paper tube shape in which the tobacco filler is filled. The size of the rectangular flavor generating segment wrapper can be determined depending on the size of the finishedflavor generating segment 102.
When the flavor generating segment wrapper is used to connect and wrap theflavor generating segment 102 and other members adjacent to the flavor generating segment 102, the length of one side may be 20 to 60 mm and the length of the other side may be 15 to 28 mm.
香味生成セグメントラッパーの厚みは特段制限されないが、剛性、通気性、及び製紙時の調整の容易性の観点から、通常10μm以上であり、好ましくは20μm以上であり、より好ましくは30μm以上であり、また、通常100μm以下であり、好ましくは75μm以下であり、より好ましくは50μm以下である。
香味生成セグメントラッパーの形状は特段制限されず、例えば、正方形又は長方形を挙げることができ、この場合、具体的には、一辺の長さとして6~70mm程度を挙げることができ、もう一辺の長さとして15~28mm、好ましくは22~24mm、より好ましくは23mm程度を挙げることができる。たばこ充填物を香味生成セグメントラッパーで柱状に巻装する際は、例えばw方向の巻紙の端部とその逆側の端部を2mm程度重ね合わせて糊付けすることで、柱状の紙管の形状となり、その中にたばこ充填物が充填されている形状となる。長方形形状の香味生成セグメントラッパーのサイズは、出来上がった香味生成セグメント102のサイズによって決めることができる。
香味生成セグメントラッパーが香味生成セグメント102と香味生成セグメント102に隣接するその他の部材を連結して巻装するものである場合、一辺の長さとして20~60mm、もう一辺の長さとして15~28mmを挙げることができる。 The basis weight of the flavor generating segment wrapper base paper is not particularly limited, but is usually 20 gsm or more, preferably 25 gsm or more, and usually 65 gsm or less, preferably 50 gsm or less, more preferably 45 gsm or less.
The thickness of the flavor generating segment wrapper is not particularly limited, but from the viewpoints of rigidity, breathability, and ease of adjustment during papermaking, it is usually 10 μm or more, preferably 20 μm or more, and more preferably 30 μm or more, and is usually 100 μm or less, preferably 75 μm or less, and more preferably 50 μm or less.
The shape of the flavor generating segment wrapper is not particularly limited, and may be, for example, a square or a rectangle, in which case, specifically, the length of one side may be about 6 to 70 mm, and the length of the other side may be about 15 to 28 mm, preferably 22 to 24 mm, and more preferably about 23 mm. When wrapping the tobacco filler in a cylindrical shape with the flavor generating segment wrapper, for example, the end of the cigarette paper in the w direction and the end on the opposite side are overlapped by about 2 mm and glued to form a cylindrical paper tube shape in which the tobacco filler is filled. The size of the rectangular flavor generating segment wrapper can be determined depending on the size of the finished
When the flavor generating segment wrapper is used to connect and wrap the
上記のパルプの他に、香味生成セグメントラッパーには填料が含まれてもよい。填料の含有量は、香味生成セグメントラッパーの全重量に対して10重量%以上、60重量%未満を挙げることができ、15重量%以上、45重量%以下であることが好ましい。
香味生成セグメントラッパーでは、好ましい坪量の範囲(25gsm以上、45gsm以下)において、填料が15重量%以上、45重量%以下であることが好ましい。
さらに、坪量が25gsm以上、35gsm以下のとき、填料が15重量%以上、45重量%以下であることが好ましく、坪量が35gsm超、45gsm以下のとき、填料が25重量%以上、45重量%以下であることが好ましい。
填料としては、炭酸カルシウム、二酸化チタン、又はカオリン等を使用することができるが、香味や白色度を高める観点等から炭酸カルシウムを使用することが好ましい。 In addition to the pulp, the flavor generating segment wrapper may contain a filler, the filler content being, for example, from 10% to less than 60% by weight, preferably from 15% to 45% by weight, based on the total weight of the flavor generating segment wrapper.
The flavor generating segment wrapper preferably has at least 15% and at most 45% by weight filler within the preferred basis weight range (at least 25 gsm and at most 45 gsm).
Furthermore, when the basis weight is 25 gsm or more and 35 gsm or less, the filler is preferably 15 wt% or more and 45 wt% or less, and when the basis weight is more than 35 gsm and 45 gsm or less, the filler is preferably 25 wt% or more and 45 wt% or less.
As the filler, calcium carbonate, titanium dioxide, kaolin, or the like can be used, but it is preferable to use calcium carbonate from the viewpoint of enhancing flavor and whiteness.
香味生成セグメントラッパーでは、好ましい坪量の範囲(25gsm以上、45gsm以下)において、填料が15重量%以上、45重量%以下であることが好ましい。
さらに、坪量が25gsm以上、35gsm以下のとき、填料が15重量%以上、45重量%以下であることが好ましく、坪量が35gsm超、45gsm以下のとき、填料が25重量%以上、45重量%以下であることが好ましい。
填料としては、炭酸カルシウム、二酸化チタン、又はカオリン等を使用することができるが、香味や白色度を高める観点等から炭酸カルシウムを使用することが好ましい。 In addition to the pulp, the flavor generating segment wrapper may contain a filler, the filler content being, for example, from 10% to less than 60% by weight, preferably from 15% to 45% by weight, based on the total weight of the flavor generating segment wrapper.
The flavor generating segment wrapper preferably has at least 15% and at most 45% by weight filler within the preferred basis weight range (at least 25 gsm and at most 45 gsm).
Furthermore, when the basis weight is 25 gsm or more and 35 gsm or less, the filler is preferably 15 wt% or more and 45 wt% or less, and when the basis weight is more than 35 gsm and 45 gsm or less, the filler is preferably 25 wt% or more and 45 wt% or less.
As the filler, calcium carbonate, titanium dioxide, kaolin, or the like can be used, but it is preferable to use calcium carbonate from the viewpoint of enhancing flavor and whiteness.
香味生成セグメントラッパーには、原紙や填料以外の種々の助剤を添加してもよく、例えば、耐水性を向上させるために、耐水性向上剤を添加することができる。耐水性向上剤には、湿潤紙力増強剤(WS剤)及びサイズ剤が含まれる。湿潤紙力増強剤の例を挙げると、尿素ホルムアルデヒド樹脂、メラミンホルムアルデヒド樹脂、又はポリアミドエピクロルヒドリン(PAE)等である。また、サイズ剤の例を挙げると、ロジン石けん、アルキルケテンダイマー(AKD)、アルケニル無水コハク酸(ASA)、又はケン化度が90%以上の高ケン化ポリビニルアルコール等である。
助剤として、紙力増強剤を添加してもよく、例えば、ポリアクリルアミド、カチオンでんぷん、酸化でんぷん、CMC、ポリアミドエピクロロヒドリン樹脂、又はポリビニルアルコール等を挙げられる。特に、酸化でんぷんについては、極少量用いることにより、通気度が向上することが知られている(例えば、特開2017-218699号公報)。 The flavor generating segment wrapper may contain various auxiliaries other than the base paper and fillers. For example, a water resistance improver may be added to improve water resistance. The water resistance improver includes a wet strength agent (WS agent) and a sizing agent. Examples of the wet strength agent include urea formaldehyde resin, melamine formaldehyde resin, polyamide epichlorohydrin (PAE), etc. Examples of the sizing agent include rosin soap, alkyl ketene dimer (AKD), alkenyl succinic anhydride (ASA), or highly saponified polyvinyl alcohol with a saponification degree of 90% or more.
As an auxiliary, a paper strength enhancer may be added, for example, polyacrylamide, cationic starch, oxidized starch, CMC, polyamide epichlorohydrin resin, polyvinyl alcohol, etc. In particular, it is known that the use of a very small amount of oxidized starch improves the air permeability (for example, JP 2017-218699 A).
助剤として、紙力増強剤を添加してもよく、例えば、ポリアクリルアミド、カチオンでんぷん、酸化でんぷん、CMC、ポリアミドエピクロロヒドリン樹脂、又はポリビニルアルコール等を挙げられる。特に、酸化でんぷんについては、極少量用いることにより、通気度が向上することが知られている(例えば、特開2017-218699号公報)。 The flavor generating segment wrapper may contain various auxiliaries other than the base paper and fillers. For example, a water resistance improver may be added to improve water resistance. The water resistance improver includes a wet strength agent (WS agent) and a sizing agent. Examples of the wet strength agent include urea formaldehyde resin, melamine formaldehyde resin, polyamide epichlorohydrin (PAE), etc. Examples of the sizing agent include rosin soap, alkyl ketene dimer (AKD), alkenyl succinic anhydride (ASA), or highly saponified polyvinyl alcohol with a saponification degree of 90% or more.
As an auxiliary, a paper strength enhancer may be added, for example, polyacrylamide, cationic starch, oxidized starch, CMC, polyamide epichlorohydrin resin, polyvinyl alcohol, etc. In particular, it is known that the use of a very small amount of oxidized starch improves the air permeability (for example, JP 2017-218699 A).
また、香味生成セグメントラッパーは、適宜コーティングされていてもよく、具体的には、その表面及び裏面の2面うち、少なくとも1面にコーティング剤が添加されてもよい。コーティング剤としては特に制限はないが、紙の表面に膜を形成し、液体の透過性を減少させることができるコーティング剤が好ましい。例えばアルギン酸もしくはその塩(例えばナトリウム塩)、ペクチンのような多糖類、エチルセルロース、メチルセルロース、カルボキシメチルセルロース、もしくはニトロセルロースのようなセルロース誘導体、又はデンプンもしくはその誘導体(例えばカルボキシメチルデンプン、ヒドロキシアルキルデンプン、もしくはカチオンデンプンのようなエーテル誘導体、酢酸デンプン、リン酸デンプン、又はオクテニルコハク酸デンプンのようなエステル誘導体)を挙げることができる。
Furthermore, the flavor-generating segment wrapper may be appropriately coated, and specifically, a coating agent may be added to at least one of the two surfaces, the front and back surfaces. There are no particular limitations on the coating agent, but a coating agent capable of forming a film on the surface of the paper and reducing liquid permeability is preferred. Examples include alginic acid or a salt thereof (e.g., a sodium salt), a polysaccharide such as pectin, a cellulose derivative such as ethyl cellulose, methyl cellulose, carboxymethyl cellulose, or nitrocellulose, or starch or a derivative thereof (e.g., an ether derivative such as carboxymethyl starch, hydroxyalkyl starch, or cationic starch, an ester derivative such as starch acetate, starch phosphate, or starch octenyl succinate).
香味吸引物品100は、上記の各部材以外の部材を有していてもよく、例えば、香味生成セグメント102の上流側に先端セグメントを有していてもよい。先端セグメントは、内部に充填物を有し、先端セグメントラッパーにより巻装されていてもよい。充填物は酢酸セルロース繊維、天然パルプ繊維等を含むことができる。好ましくは充填物として、紙を含んでいることがよい。先端セグメントはさらに、エアロゾル生成基材または香料を含んでいてもよい。
The flavor inhalation article 100 may have components other than the above-mentioned components, for example, a tip segment upstream of the flavor generating segment 102. The tip segment may have a filler therein and be wrapped with a tip segment wrapper. The filler may include cellulose acetate fiber, natural pulp fiber, etc. Preferably, the filler includes paper. The tip segment may further include an aerosol generating substrate or a flavoring.
<香味吸引物品の製造方法>
上述した香味吸引物品100の製造方法は特段制限されず、公知の方法又は公知の方法を組み合わせた方法を適用することができ、例えば、香味生成セグメント102及びマウスピースセグメント101をライニングシート103で巻き上げることで製造することができる。 <Method of manufacturing flavor inhalation article>
The manufacturing method of the above-mentionedflavor inhalation article 100 is not particularly limited, and a known method or a combination of known methods can be applied. For example, the flavor inhalation article 100 can be manufactured by wrapping the flavor generating segment 102 and the mouthpiece segment 101 with a lining sheet 103.
上述した香味吸引物品100の製造方法は特段制限されず、公知の方法又は公知の方法を組み合わせた方法を適用することができ、例えば、香味生成セグメント102及びマウスピースセグメント101をライニングシート103で巻き上げることで製造することができる。 <Method of manufacturing flavor inhalation article>
The manufacturing method of the above-mentioned
<電気加熱型香味吸引システム>
上述した香味吸引物品100を非燃焼加熱型香味吸引物品として用いる場合、香味吸引物品を加熱する電気加熱型デバイスとともに用いることができる。すなわち、本発明の別の実施形態である電気加熱型香味吸引システム(単に、「電気加熱型香味吸引システム」)は、上述した香味吸引物品と、該香味吸引物品を加熱する電気加熱型デバイスと、を備える電気加熱型香味吸引システムである。
電気加熱型香味吸引システムの構成は特段制限されず、例えば図4に示すような構成とすることができる。図4は、電気加熱型香味吸引システム200の内部構造を説明する図である。なお、図4中の香味吸引物品100は、図1における香味吸引物品100を概略して記載したものである。 <Electrically heated flavor suction system>
When the above-mentionedflavor inhalation article 100 is used as a non-combustion heating type flavor inhalation article, it can be used together with an electric heating type device that heats the flavor inhalation article. That is, an electric heating type flavor inhalation system (simply, "electrically heated type flavor inhalation system") which is another embodiment of the present invention is an electric heating type flavor inhalation system including the above-mentioned flavor inhalation article and an electric heating type device that heats the flavor inhalation article.
The configuration of the electrically heated flavor inhalation system is not particularly limited, and may be, for example, a configuration as shown in Fig. 4. Fig. 4 is a diagram illustrating the internal structure of an electrically heatedflavor inhalation system 200. Note that the flavor inhalation article 100 in Fig. 4 is a schematic diagram of the flavor inhalation article 100 in Fig. 1.
上述した香味吸引物品100を非燃焼加熱型香味吸引物品として用いる場合、香味吸引物品を加熱する電気加熱型デバイスとともに用いることができる。すなわち、本発明の別の実施形態である電気加熱型香味吸引システム(単に、「電気加熱型香味吸引システム」)は、上述した香味吸引物品と、該香味吸引物品を加熱する電気加熱型デバイスと、を備える電気加熱型香味吸引システムである。
電気加熱型香味吸引システムの構成は特段制限されず、例えば図4に示すような構成とすることができる。図4は、電気加熱型香味吸引システム200の内部構造を説明する図である。なお、図4中の香味吸引物品100は、図1における香味吸引物品100を概略して記載したものである。 <Electrically heated flavor suction system>
When the above-mentioned
The configuration of the electrically heated flavor inhalation system is not particularly limited, and may be, for example, a configuration as shown in Fig. 4. Fig. 4 is a diagram illustrating the internal structure of an electrically heated
電気加熱型香味吸引システム200は、香味吸引物品100と、香味吸引物品100の香味生成セグメント102を加熱する電気加熱型デバイス30とを備える。香味吸引物品100は、電気加熱型デバイス30の挿入口3Aを通じて収容部310の収容キャビティ313に対して挿抜自在に収容される。
The electrically heated flavor inhalation system 200 includes a flavor inhalation article 100 and an electrically heated device 30 that heats the flavor generating segment 102 of the flavor inhalation article 100. The flavor inhalation article 100 is accommodated in the accommodation cavity 313 of the accommodation section 310 through the insertion port 3A of the electrically heated device 30 so as to be freely inserted and removed.
電気加熱型デバイス30は、使用者による使用の際、香味吸引物品100が収容キャビティ313に挿入され、この状態で、収容部310に設けられたヒーターを発熱させ、香味吸引物品100内の香味源を加熱することによって、たばこ成分等の成分を含むエアロゾルを発生させて使用者の吸引に供する。
When the user uses the electrically heated device 30, the flavor inhalation article 100 is inserted into the storage cavity 313, and in this state, the heater provided in the storage section 310 is made to generate heat, which heats the flavor source inside the flavor inhalation article 100, generating an aerosol containing components such as tobacco components, which is then inhaled by the user.
電気加熱型デバイス30は、各種構成部品を収容するための筐体であるハウジング31を有する。ハウジング31内には、ヒーター32、温度センサ35、吸引センサ36、制御部37、電源38等が収容されている。
The electric heating device 30 has a housing 31, which is a case for accommodating various components. The housing 31 accommodates a heater 32, a temperature sensor 35, a suction sensor 36, a control unit 37, a power source 38, etc.
[収容部]
ハウジング31は、前端から後端側に向かって香味吸引物品100を挿抜可能に収容する収容部310を有している。収容部310は、香味吸引物品100の挿抜方向に延在し、香味吸引物品100が挿入される空間の外周を画す円筒状の周壁312と、当該空間の後端を画すように周壁312の後端を閉塞する円板状の後壁311とを備えている。収容部310の周壁312や後壁311は、ハウジング31と一体に形成されてもよいし、ハウジング31と別体に形成されて、ハウジング31に組み付けられてもよい。 [Storage section]
Thehousing 31 has a storage section 310 that stores the flavor inhalation article 100 in an insertable and removable manner from the front end to the rear end. The storage section 310 includes a cylindrical peripheral wall 312 that extends in the inserting/removing direction of the flavor inhalation article 100 and defines the outer periphery of a space into which the flavor inhalation article 100 is inserted, and a disk-shaped rear wall 311 that closes the rear end of the peripheral wall 312 so as to define the rear end of the space. The peripheral wall 312 and the rear wall 311 of the storage section 310 may be formed integrally with the housing 31, or may be formed separately from the housing 31 and assembled to the housing 31.
ハウジング31は、前端から後端側に向かって香味吸引物品100を挿抜可能に収容する収容部310を有している。収容部310は、香味吸引物品100の挿抜方向に延在し、香味吸引物品100が挿入される空間の外周を画す円筒状の周壁312と、当該空間の後端を画すように周壁312の後端を閉塞する円板状の後壁311とを備えている。収容部310の周壁312や後壁311は、ハウジング31と一体に形成されてもよいし、ハウジング31と別体に形成されて、ハウジング31に組み付けられてもよい。 [Storage section]
The
収容部310における周壁312の開口端は、ハウジング31の外部に向けて開放されており、香味吸引物品100を挿入するための挿入口3Aとなっている。そして、周壁312の内部空間は、挿入口3Aを介して香味吸引物品100の先端部分を挿抜可能な円柱形状の収容キャビティ313となっている。図5において、符号CLは、香味吸引物品100の挿抜方向における収容キャビティ313の中心軸を示している。以下、この中心軸CLに沿う方向を軸方向とも称す。なお、収容キャビティ313の外径、即ち周壁312の内径は、香味吸引物品100の外径と等しくてもよいし、僅かに大きくても、または僅かに小さくてもよい。
The open end of the peripheral wall 312 in the storage section 310 is open toward the outside of the housing 31, and serves as an insertion opening 3A for inserting the flavor inhalation article 100. The internal space of the peripheral wall 312 serves as a cylindrical storage cavity 313 into which the tip portion of the flavor inhalation article 100 can be inserted and removed via the insertion opening 3A. In FIG. 5, the symbol CL indicates the central axis of the storage cavity 313 in the direction in which the flavor inhalation article 100 is inserted and removed. Hereinafter, the direction along this central axis CL will also be referred to as the axial direction. The outer diameter of the storage cavity 313, i.e., the inner diameter of the peripheral wall 312, may be equal to, slightly larger than, or slightly smaller than the outer diameter of the flavor inhalation article 100.
収容部310における周壁312の周囲には、ヒーター32が設けられている。収容部310の周壁312及び後壁311は、ヒーター32の熱に耐え、且つ、ヒーター32の熱を香味吸引物品100へ伝える材料によって形成されている。そのような収容部310に用いる材料としては、例えば、ステンレスなどの金属や熱耐性のある樹脂とすることができる。ヒーター32は周壁312内に配置されていてもよい。
A heater 32 is provided around the peripheral wall 312 of the storage section 310. The peripheral wall 312 and rear wall 311 of the storage section 310 are formed from a material that can withstand the heat of the heater 32 and transmit the heat of the heater 32 to the flavor inhalation article 100. Materials used for such a storage section 310 can be, for example, metals such as stainless steel or heat-resistant resins. The heater 32 may be disposed within the peripheral wall 312.
[ヒーター]
ヒーター32は、制御部37から電力の供給を受けて発熱し、収容部310に収容された香味吸引物品100を加熱する。即ち、ヒーター32は、香味吸引物品100を加熱する加熱部の一形態である。
ヒーター32の種類は特に限定されないが、例えば鋼材に発熱線(例えば、ニクロム、鉄クロム、鉄ニッケル等、電気抵抗の大きい線材)を張り巡らせて配置したもの、或いは、セラミックヒーター、シーズヒーター(Sheathed Heater)等を用いることができる。なお、シーズヒーターとは、発熱線を充填剤と共に金属パイプで覆ったヒーターである。 [Heater]
Theheater 32 generates heat upon receiving power from the control unit 37, and heats the flavor inhalation article 100 housed in the housing unit 310. That is, the heater 32 is one form of a heating unit that heats the flavor inhalation article 100.
The type ofheater 32 is not particularly limited, but may be, for example, a steel material with a heating wire (e.g., a wire material with high electrical resistance such as nichrome, iron chrome, or iron nickel) stretched around it, or a ceramic heater, sheathed heater, etc. Note that a sheathed heater is a heater in which a heating wire is covered with a metal pipe together with a filler.
ヒーター32は、制御部37から電力の供給を受けて発熱し、収容部310に収容された香味吸引物品100を加熱する。即ち、ヒーター32は、香味吸引物品100を加熱する加熱部の一形態である。
ヒーター32の種類は特に限定されないが、例えば鋼材に発熱線(例えば、ニクロム、鉄クロム、鉄ニッケル等、電気抵抗の大きい線材)を張り巡らせて配置したもの、或いは、セラミックヒーター、シーズヒーター(Sheathed Heater)等を用いることができる。なお、シーズヒーターとは、発熱線を充填剤と共に金属パイプで覆ったヒーターである。 [Heater]
The
The type of
図4は、香味吸引物品100が収容キャビティ313に挿入された状態を示している。この状態で、ヒーター32は、後述のように制御部37から電力の供給を受けて香味生成セグメント102を所定温度で加熱する。ここで収容キャビティ313のうち、ヒーター32の熱によって所定温度で加熱される空間を加熱領域A1とし、軸方向(挿抜方向)において加熱領域A1の挿入口側に隣接した空間を非加熱領域A2としている。非加熱領域A2は、収容キャビティ313の挿入口側に形成され、加熱領域A1は収容キャビティ313の奥側に形成されている。ここでヒーター32は、加熱領域A1において周壁312の周囲または内部に配置されており、加熱領域A1を外側から加熱する。なお、ヒーター32は、接触している箇所だけ加熱するのではなく、放射や伝熱によってヒーター32から離れた箇所も加熱する。例えばヒーター32は、軸方向においてヒーター32の前端より挿入口側の位置317まで所定温度で加熱する。このため、加熱領域A1は、収容部310の軸方向において、位置317から後壁311までの領域となっている。即ち、位置317は、加熱領域A1と非加熱領域A2との境界であり、非加熱領域A2は、軸方向において、この境界317から収容キャビティ313の前端までとなっている。なお、この境界317は、ヒーター32によって実際に加熱された際に所定温度となる領域と所定温度未満となる領域の境界に定められても良いし、ヒーター32を既定の条件で発熱させた場合に所定温度となる領域と所定温度未満となる領域の境界を推定し、この推定した境界に定められてもよい。なお、本実施形態では、周壁312が所定温度となる領域と所定温度未満となる領域の境界位置を推定し、この境界位置を通り中心軸CLと直交する面を図5に二点鎖線で示したように境界317と定めている。香味吸引物品100を収容キャビティ313に挿入した場合、香味生成セグメント102が加熱領域A1に位置し、冷却セグメント105の少なくとも一部が非加熱領域A2に位置する。なお、香味吸引物品100を既定の状態、例えば、香味吸引物品100の先端152が収容部310の後壁311に突き当たるまで収容キャビティ313へ挿入した状態とした場合に、収容キャビティ313のうち、香味生成セグメント102が位置する部分を加熱領域A1とし、冷却セグメント105が位置する部分を非加熱領域A2としてもよい。
Figure 4 shows the state in which the flavor inhalation article 100 is inserted into the storage cavity 313. In this state, the heater 32 receives power from the control unit 37 as described below and heats the flavor generating segment 102 to a predetermined temperature. Here, the space in the storage cavity 313 that is heated to a predetermined temperature by the heat of the heater 32 is the heating area A1, and the space adjacent to the insertion opening side of the heating area A1 in the axial direction (insertion/removal direction) is the non-heating area A2. The non-heating area A2 is formed on the insertion opening side of the storage cavity 313, and the heating area A1 is formed on the back side of the storage cavity 313. Here, the heater 32 is arranged around or inside the peripheral wall 312 in the heating area A1, and heats the heating area A1 from the outside. Note that the heater 32 does not only heat the area in contact with it, but also heats areas away from the heater 32 by radiation or heat transfer. For example, the heater 32 heats from the front end of the heater 32 to a position 317 on the insertion opening side in the axial direction at a predetermined temperature. Therefore, the heated area A1 is an area from the position 317 to the rear wall 311 in the axial direction of the storage section 310. That is, the position 317 is a boundary between the heated area A1 and the non-heated area A2, and the non-heated area A2 is from the boundary 317 to the front end of the storage cavity 313 in the axial direction. The boundary 317 may be determined as a boundary between an area that has a predetermined temperature and an area that has a temperature lower than the predetermined temperature when actually heated by the heater 32, or may be determined as an estimated boundary between an area that has a predetermined temperature and an area that has a temperature lower than the predetermined temperature when the heater 32 is heated under a preset condition. In this embodiment, the boundary position between the area where the peripheral wall 312 has a predetermined temperature and the area where the temperature is lower than the predetermined temperature is estimated, and a plane that passes through the boundary position and is perpendicular to the central axis CL is determined as the boundary 317 as shown by the two-dot chain line in FIG. 5. When the flavor suction article 100 is inserted into the storage cavity 313, the flavor generating segment 102 is located in the heated region A1, and at least a part of the cooling segment 105 is located in the non-heated region A2. When the flavor suction article 100 is in a predetermined state, for example, when the tip 152 of the flavor suction article 100 is inserted into the storage cavity 313 until it hits the rear wall 311 of the storage section 310, the part of the storage cavity 313 where the flavor generating segment 102 is located may be the heated region A1, and the part where the cooling segment 105 is located may be the non-heated region A2.
[制御部]
図6は、制御部37の構成を示す図である。制御部37は、ヒーター32による加熱の制御など、電気加熱型デバイス30の動作状態を制御する。制御部37は、例えばCPU(Central Processing Unit)、DSP(Digital Signal Processor)、又はFPGA(Field-Programmable Gate Array)などのプロセッサ71、およびRAM(Random Access Memory)又はROM(Read Only Memory)などのメモリ72、入出力部73を備えるコンピュータである。また、制御部37は、ヒーター32の駆動回路74を備える。 [Control unit]
6 is a diagram showing the configuration of thecontrol unit 37. The control unit 37 controls the operating state of the electric heating device 30, such as controlling heating by the heater 32. The control unit 37 is a computer including a processor 71, such as a central processing unit (CPU), digital signal processor (DSP), or field-programmable gate array (FPGA), a memory 72, such as random access memory (RAM) or read only memory (ROM), and an input/output unit 73. The control unit 37 also includes a drive circuit 74 for the heater 32.
図6は、制御部37の構成を示す図である。制御部37は、ヒーター32による加熱の制御など、電気加熱型デバイス30の動作状態を制御する。制御部37は、例えばCPU(Central Processing Unit)、DSP(Digital Signal Processor)、又はFPGA(Field-Programmable Gate Array)などのプロセッサ71、およびRAM(Random Access Memory)又はROM(Read Only Memory)などのメモリ72、入出力部73を備えるコンピュータである。また、制御部37は、ヒーター32の駆動回路74を備える。 [Control unit]
6 is a diagram showing the configuration of the
メモリ72は、主記憶部721として機能するものと、補助記憶部722として機能するものとを夫々備えてもよい。なお、メモリ72は、プロセッサ71と一体(1チップ)に形成されてもよい。メモリ72としては、例えば、RAM等の揮発性メモリ、ROM等の不揮発性メモリ、EPROM(Erasable Programmable ROM)、SSD、又はリムーバブルメディアなどの記憶媒体が挙げられる。
The memory 72 may include a memory that functions as a main memory unit 721 and a memory that functions as an auxiliary memory unit 722. The memory 72 may be formed integrally with the processor 71 (as one chip). Examples of the memory 72 include storage media such as volatile memory such as RAM, non-volatile memory such as ROM, EPROM (Erasable Programmable ROM), SSD, or removable media.
メモリ72には、電気加熱型デバイス30の動作を実行するための、オペレーティングシステム(Operating System:OS)、各種プログラム(ファームウェア)、各種データテーブル、各種データベース、設定データ、ユーザデータなどが記憶可能である。
The memory 72 can store an operating system (OS), various programs (firmware), various data tables, various databases, setting data, user data, and the like, for executing the operations of the electrically heated device 30.
入出力部73は、利用者(喫煙者)による電源のオン/オフなどの情報をプロセッサ71へ入力する、又は利用者への情報の出力を行う手段である。入出力部73は、例えば、温度センサ35、吸引センサ36を所定のタイミングで動作させると共に、各センサ35,36による検出値を取得するインターフェースである。また、入出力部73は、操作ボタン、及びタッチパネル等の入力手段、並びに表示部、バイブレータ及びスピーカ等の出力手段を備えてもよい。また、入出力部73は、通信回線を介して外部装置と通信を行うための通信部を備えてもよい。例えば、通信部は、通信ケーブルを介して他のコンピュータと接続し、電気加熱型デバイス30を制御するためのプログラムやデータを受信して、メモリ72に格納することで、ファームフェアや加熱プロファイなどを更新することができる。表示部は、情報を表示する手段であり、例えば、LED等のインジケータ、液晶表示装置、有機EL表示装置であってもよい。
The input/output unit 73 is a means for inputting information such as power on/off by the user (smoker) to the processor 71, or outputting information to the user. The input/output unit 73 is, for example, an interface that operates the temperature sensor 35 and the suction sensor 36 at a predetermined timing and acquires the detection values of the sensors 35, 36. The input/output unit 73 may also include input means such as operation buttons and a touch panel, as well as output means such as a display unit, a vibrator, and a speaker. The input/output unit 73 may also include a communication unit for communicating with an external device via a communication line. For example, the communication unit can connect to another computer via a communication cable, receive programs and data for controlling the electric heating device 30, and store them in the memory 72 to update the firmware, heating profile, and the like. The display unit is a means for displaying information, and may be, for example, an indicator such as an LED, a liquid crystal display device, or an organic EL display device.
駆動回路74は、プロセッサ71の命令に従って電源38からヒーター32へ電力を供給し、ヒーター32を動作させる。駆動回路74は、例えば、ヒーター32へ流す電流量を調整するコンバータである。
The drive circuit 74 supplies power from the power source 38 to the heater 32 according to instructions from the processor 71, and operates the heater 32. The drive circuit 74 is, for example, a converter that adjusts the amount of current flowing to the heater 32.
制御部37は、プロセッサ71がメモリ72に記憶されたプログラムを主記憶部の作業領域に読み出して実行し、所定の機能部、例えば、判定部711、加熱制御部712、及び出力制御部713として機能する。なお、これらの機能部は、プログラム(ソフトウェア)に基づいて実現されるものに限らず、その一部又は全部が、プロセッサ、集積回路、及び論理回路等のハードウェア回路により構成されてもよい。
The control unit 37 functions as predetermined functional units, such as a determination unit 711, a heating control unit 712, and an output control unit 713, when the processor 71 reads out a program stored in the memory 72 into the working area of the main storage unit and executes it. Note that these functional units are not limited to those realized based on a program (software), and some or all of them may be configured by hardware circuits such as a processor, an integrated circuit, and a logic circuit.
判定部711は、各センサ35,36の検出結果、及び入力手段からの入力情報に基づいて、利用者による操作、香味吸引物品100の状態、ヒーター32による加熱状況などの情報を判定する。例えば、判定部711は、吸引センサ36による検出値から、吸引回数を測定し、吸引回数が所定回数に達したか否かを判定する。
The determination unit 711 determines information such as the operation by the user, the state of the flavor inhalation article 100, and the heating state by the heater 32 based on the detection results of the sensors 35, 36 and the input information from the input means. For example, the determination unit 711 measures the number of inhalations from the detection value of the suction sensor 36, and determines whether the number of inhalations has reached a predetermined number.
加熱制御部712は、判定部711の判定結果に基づいて、駆動回路74を制御することで、電源38から駆動回路74を介してヒーター32へ供給する電力を制御する。例えば、加熱制御部712は、判定部711により吸引回数が所定回数に達したと判定された場合、加熱を終了する。また、加熱制御部712は、香味生成セグメント102における水分量や香味源の量が所定量まで減少したと判定部711が判定した場合に、ヒーター32へ供給する電力を変更させて加熱温度を変更させる。更に、加熱制御部712は、香味生成セグメント102における水分量や香味源の量が減少し、加熱を終了させる状態となったと判定部711が判定した場合に、ヒーター32への電力供給を停止して加熱を終了させる。
The heating control unit 712 controls the drive circuit 74 based on the judgment result of the judgment unit 711, thereby controlling the power supplied from the power source 38 to the heater 32 via the drive circuit 74. For example, the heating control unit 712 ends the heating when the judgment unit 711 judges that the number of inhalations has reached a predetermined number. Also, when the judgment unit 711 judges that the amount of moisture or flavor source in the flavor generation segment 102 has decreased to a predetermined amount, the heating control unit 712 changes the power supplied to the heater 32 to change the heating temperature. Furthermore, when the judgment unit 711 judges that the amount of moisture or flavor source in the flavor generation segment 102 has decreased to the point where heating should be ended, the heating control unit 712 stops the power supply to the heater 32 and ends the heating.
出力制御部713は、判定部711の判定結果に基づいて、利用者に対する通知や警告等を出力する。例えば、出力制御部713は、残り吸引可能回数が所定回数以下に達した場合に、信号を出力する、この利用者への出力として、出力制御部713は、例えば、表示部への表示、スピーカによる音出力、バイブレータによる振動等の出力を行う。
The output control unit 713 outputs notifications, warnings, etc. to the user based on the determination result of the determination unit 711. For example, the output control unit 713 outputs a signal when the remaining number of possible suctions reaches or falls below a predetermined number. As an output to the user, the output control unit 713 outputs, for example, a display on a display unit, sound output from a speaker, vibration by a vibrator, etc.
ヒーター32の長軸方向の長さは、香味生成セグメント102の長軸方向の長さをLmmとしたときに、L±5.0mmの範囲内とすることができる。ヒーター32の長軸方向の長さは、香味生成セグメント102に十分に熱を伝え、香味源に含まれるエアロゾル基材や香味成分等を十分に揮発させる、すなわちエアロゾルデリバリーの観点から、Lmm以上であることが好ましく、香味等へ不所望な影響を及ぼす成分の発生を抑制する観点からL+0.5mm以下、L+1.0mm以下、L+1.5mm以下、L+2.0mm以下、L+2.5mm以下、L+3.0mm以下、L+3.5mm以下、L+4.0mm以下、L+4.5mm以下又はL+5.0mm以下であることが好ましい。
The length of the heater 32 in the longitudinal direction can be within the range of L±5.0 mm, where the length of the flavor generating segment 102 in the longitudinal direction is L mm. From the viewpoint of aerosol delivery, that is, to sufficiently transfer heat to the flavor generating segment 102 and sufficiently volatilize the aerosol base material and flavor components contained in the flavor source, the length of the heater 32 in the longitudinal direction is preferably L mm or more, and from the viewpoint of suppressing the generation of components that have an undesirable effect on the flavor, the length is preferably L+0.5 mm or less, L+1.0 mm or less, L+1.5 mm or less, L+2.0 mm or less, L+2.5 mm or less, L+3.0 mm or less, L+3.5 mm or less, L+4.0 mm or less, L+4.5 mm or less, or L+5.0 mm or less.
ヒーター32による香味吸引物品100の加熱時間や加熱温度といった加熱強度は、電気加熱型香味吸引システム200ごとにあらかじめ設定することができる。例えば、電気加熱型デバイス30に香味吸引物品100を挿入した後に、一定時間の予備加熱を行うことで、香味吸引物品100における、電気加熱型デバイス30に挿入されている部分の外周面の温度がX(℃)になるまで加熱し、その後、該温度がX(℃)以下の一定温度を保つように、あらかじめ設定することができる。
上記X(℃)は、加熱により生成される成分等のデリバリー量の観点から、80℃以上、400℃以下であることが好ましい。具体的には、80℃、90℃、100℃、110℃、120℃、130℃、140℃、150℃、160℃、170℃、180℃、190℃、200℃、210℃、220℃、230℃、240℃、250℃、260℃、270℃、280℃、290℃、300℃、310℃、320℃、330℃、340℃、350℃、360℃、370℃、380℃、390℃、400℃とすることができる。 The heating intensity, such as the heating time and heating temperature of theflavor inhalation article 100 by the heater 32, can be preset for each electrically heated flavor inhalation system 200. For example, by performing pre-heating for a certain period of time after inserting the flavor inhalation article 100 into the electrically heated device 30, the flavor inhalation article 100 can be heated until the temperature of the outer circumferential surface of the portion inserted into the electrically heated device 30 reaches X (°C), and thereafter, the temperature can be preset to be maintained at a constant temperature of X (°C) or less.
From the viewpoint of the delivery amount of components generated by heating, the above X (°C) is preferably 80°C or more and 400°C or less. Specifically, it can be 80°C, 90°C, 100°C, 110°C, 120°C, 130°C, 140°C, 150°C, 160°C, 170°C, 180°C, 190°C, 200°C, 210°C, 220°C, 230°C, 240°C, 250°C, 260°C, 270°C, 280°C, 290°C, 300°C, 310°C, 320°C, 330°C, 340°C, 350°C, 360°C, 370°C, 380°C, 390°C, or 400°C.
上記X(℃)は、加熱により生成される成分等のデリバリー量の観点から、80℃以上、400℃以下であることが好ましい。具体的には、80℃、90℃、100℃、110℃、120℃、130℃、140℃、150℃、160℃、170℃、180℃、190℃、200℃、210℃、220℃、230℃、240℃、250℃、260℃、270℃、280℃、290℃、300℃、310℃、320℃、330℃、340℃、350℃、360℃、370℃、380℃、390℃、400℃とすることができる。 The heating intensity, such as the heating time and heating temperature of the
From the viewpoint of the delivery amount of components generated by heating, the above X (°C) is preferably 80°C or more and 400°C or less. Specifically, it can be 80°C, 90°C, 100°C, 110°C, 120°C, 130°C, 140°C, 150°C, 160°C, 170°C, 180°C, 190°C, 200°C, 210°C, 220°C, 230°C, 240°C, 250°C, 260°C, 270°C, 280°C, 290°C, 300°C, 310°C, 320°C, 330°C, 340°C, 350°C, 360°C, 370°C, 380°C, 390°C, or 400°C.
冷却セグメント12に設けられ得る開孔Vは、外部からの空気の流入の促進及び加熱により生成される成分や空気の冷却セグメント105内での滞留の抑制の観点から、冷却セグメント105における、電気加熱型デバイス30と接触する領域の吸口端側の端部よりも吸口端側に存在することが好ましい。また、電気加熱型デバイス30の香味吸引物品100の挿入口は、香味吸引物品100を挿入し易くするため、テーパー状となっていてもよい。
The opening V that may be provided in the cooling segment 12 is preferably located closer to the suction end than the end of the area of the cooling segment 105 that comes into contact with the electrically heated device 30, from the viewpoint of promoting the inflow of air from the outside and suppressing the retention of components and air generated by heating within the cooling segment 105. In addition, the insertion opening of the electrically heated device 30 for the flavor inhalation article 100 may be tapered to make it easier to insert the flavor inhalation article 100.
図4を用いた上述の説明では、香味吸引物品100を加熱する手段としてヒーターを用いた態様、具体的には、香味吸引物品100が電気加熱型デバイスに挿入された場合に香味吸引物品100を外部から加熱する態様を説明した。しかし、香味吸引物品100を加熱する手段はこれに限定されず、例えば、棒状又は錘状のヒーターを用い、香味吸引物品100を電気加熱型デバイスに挿入した際に、該ヒーターが香味吸引物品100中の香味生成セグメント102に挿入されるような構成とし、香味吸引物品100を内部から加熱する態様を採用することもできる。また、ヒーターとしてインダクタを備え、香味吸引物品100中の香味生成セグメント102の内部に香味源等を加熱するためのサセプタを導入する態様を採用することもできる。この態様では、出力制御部713によりインダクタに電力を供給し、誘導加熱でサセプタを加熱することにより、香味源等を加熱することができる。また、ヒーターとしてマイクロ波発生装置を備える態様を採用することもできる。この態様では、出力制御部713によりマイクロ波発生装置に電力を供給し、マイクロ波加熱により香味生成セグメント102中の香味源等を加熱することができる。
In the above description using FIG. 4, a heater is used as a means for heating the flavor suction article 100, specifically, a mode in which the flavor suction article 100 is heated from the outside when the flavor suction article 100 is inserted into an electric heating device is described. However, the means for heating the flavor suction article 100 is not limited to this, and for example, a rod-shaped or spindle-shaped heater is used, and when the flavor suction article 100 is inserted into an electric heating device, the heater is inserted into the flavor generation segment 102 in the flavor suction article 100, and a mode in which the flavor suction article 100 is heated from the inside can be adopted. Also, a mode in which an inductor is provided as the heater and a susceptor for heating the flavor source, etc. is introduced into the flavor generation segment 102 in the flavor suction article 100 can be adopted. In this mode, the flavor source, etc. can be heated by supplying power to the inductor by the output control unit 713 and heating the susceptor by induction heating. Also, a mode in which a microwave generator is provided as the heater can be adopted. In this embodiment, the output control unit 713 supplies power to the microwave generator, and the flavor source in the flavor generation segment 102 can be heated by microwave heating.
本明細書における各特性の測定では、特段言及されていない場合には、測定前に、測定する環境と同様の環境に測定サンプルを48時間以上保持する。また、測定温度、測定湿度、及び測定圧力については、特段言及されていない場合には、常温(22±2℃)、常湿(60±5%RH)、及び常圧(大気圧)とする。
In the measurement of each characteristic in this specification, unless otherwise specified, the measurement sample is kept in an environment similar to the environment in which the measurement will be performed for at least 48 hours before the measurement. In addition, unless otherwise specified, the measurement temperature, measurement humidity, and measurement pressure are normal temperature (22±2°C), normal humidity (60±5% RH), and normal pressure (atmospheric pressure).
以下、実施例を示して本発明について更に具体的に説明する。ただし、本発明は以下の実施例に限定して解釈されるものではない。
The present invention will be explained in more detail below with reference to examples. However, the present invention should not be interpreted as being limited to the following examples.
(実施例1)
<香味吸引物品の製造>
たばこ充填物として、グリセリン 15g/100g、およびプロピレングリコール 4g/100gをシートたばこの刻みに混合したものを準備した。高速巻き上げ機を用い、香味生成セグメントラッパー(日本製紙パピリア製、坪量35gsm、厚み52μm)でたばこ充填物を巻き上げた。
1本あたりの刻み重量は0.8g、巻円周は22mm、巻き長さは68mmとした。
巻き上げたたばこロッド部は水準毎に200本ずつプラスチックの密閉容器に入れて保管した。
保管した香味生成セグメントを長さ20mmに切断した。その後、香味生成セグメントと、長さ20mm、円周22mmの紙管と、長さ20mm、円周22mmのフィルターセグメントを、後述するライニングシートで巻装し、開孔を有しない香味吸引物品を作製した。なお、フィルターセグメントは、下流側に配置される第1のフィルターセグメントと上流側に配置される第2のフィルターセグメントを第1のラッパーで巻装したものであった。さらに、第1のフィルターセグメントは、長さ8mmで酢酸セルロース繊維(単繊維デニール(g/9000m):8.512、総繊維デニール(g/9000m):28000)を第2のラッパー(坪量35gsm、厚さ40μm)で巻装したセグメントであった。第2のフィルターセグメントは、長さ12mmの貫通孔(直径4.5mm)を有したノンラップセンターホールフィルターのセグメントであった。
第1のラッパーは、でんぷんが塗工され、坪量35gsm、厚さ40μm、通気度0コレスタユニットの紙であった。
次いで、紙管とセンターホールフィルターとの境界から、紙管側の方向の5.5mm(香味吸引物品の吸口端から25.5mm)の位置に、紙管の周方向に同心状に、かつ、チップペーパーと紙管とをともに貫通するように17個の孔を開けて開孔を設け、香味吸引物品を製造した。該香味吸引物品の長軸方向の通気抵抗は、1.35mmH2O/mmであった。 Example 1
<Production of Flavor Inhalation Article>
The tobacco filler was prepared by mixing 15 g/100 g of glycerin and 4 g/100 g of propylene glycol with shredded tobacco sheets. The tobacco filler was wrapped in a flavor-generating segment wrapper (manufactured by Nippon Paper Papylia,basis weight 35 gsm, thickness 52 μm) using a high-speed wrapping machine.
The weight of each piece was 0.8 g, the circumference of the winding was 22 mm, and the winding length was 68 mm.
The rolled tobacco rods were stored in plastic airtight containers, 200 per level.
The stored flavor generating segment was cut to a length of 20 mm. Then, the flavor generating segment, a paper tube having a length of 20 mm and a circumference of 22 mm, and a filter segment having a length of 20 mm and a circumference of 22 mm were wrapped with a lining sheet described later to prepare a flavor inhalation article having no openings. The filter segment was a first filter segment arranged on the downstream side and a second filter segment arranged on the upstream side wrapped with a first wrapper. Furthermore, the first filter segment was a segment having a length of 8 mm and having cellulose acetate fiber (single fiber denier (g/9000m): 8.512, total fiber denier (g/9000m): 28000) wrapped with a second wrapper (basis weight 35 gsm, thickness 40 μm). The second filter segment was a segment of a non-wrapped center hole filter having a through hole (diameter 4.5 mm) having a length of 12 mm.
The first wrapper was a starch coated paper of 35 gsm basis weight, 40 μm thickness and 0 Coresta unit permeability.
Next, 17 holes were drilled concentrically in the circumferential direction of the paper tube and penetrating both the tip paper and the paper tube at a position 5.5 mm from the boundary between the paper tube and the center hole filter toward the paper tube side (25.5 mm from the mouth end of the flavor inhalation article), to produce a flavor inhalation article. The airflow resistance in the longitudinal direction of the flavor inhalation article was 1.35 mmH2O /mm.
<香味吸引物品の製造>
たばこ充填物として、グリセリン 15g/100g、およびプロピレングリコール 4g/100gをシートたばこの刻みに混合したものを準備した。高速巻き上げ機を用い、香味生成セグメントラッパー(日本製紙パピリア製、坪量35gsm、厚み52μm)でたばこ充填物を巻き上げた。
1本あたりの刻み重量は0.8g、巻円周は22mm、巻き長さは68mmとした。
巻き上げたたばこロッド部は水準毎に200本ずつプラスチックの密閉容器に入れて保管した。
保管した香味生成セグメントを長さ20mmに切断した。その後、香味生成セグメントと、長さ20mm、円周22mmの紙管と、長さ20mm、円周22mmのフィルターセグメントを、後述するライニングシートで巻装し、開孔を有しない香味吸引物品を作製した。なお、フィルターセグメントは、下流側に配置される第1のフィルターセグメントと上流側に配置される第2のフィルターセグメントを第1のラッパーで巻装したものであった。さらに、第1のフィルターセグメントは、長さ8mmで酢酸セルロース繊維(単繊維デニール(g/9000m):8.512、総繊維デニール(g/9000m):28000)を第2のラッパー(坪量35gsm、厚さ40μm)で巻装したセグメントであった。第2のフィルターセグメントは、長さ12mmの貫通孔(直径4.5mm)を有したノンラップセンターホールフィルターのセグメントであった。
第1のラッパーは、でんぷんが塗工され、坪量35gsm、厚さ40μm、通気度0コレスタユニットの紙であった。
次いで、紙管とセンターホールフィルターとの境界から、紙管側の方向の5.5mm(香味吸引物品の吸口端から25.5mm)の位置に、紙管の周方向に同心状に、かつ、チップペーパーと紙管とをともに貫通するように17個の孔を開けて開孔を設け、香味吸引物品を製造した。該香味吸引物品の長軸方向の通気抵抗は、1.35mmH2O/mmであった。 Example 1
<Production of Flavor Inhalation Article>
The tobacco filler was prepared by mixing 15 g/100 g of glycerin and 4 g/100 g of propylene glycol with shredded tobacco sheets. The tobacco filler was wrapped in a flavor-generating segment wrapper (manufactured by Nippon Paper Papylia,
The weight of each piece was 0.8 g, the circumference of the winding was 22 mm, and the winding length was 68 mm.
The rolled tobacco rods were stored in plastic airtight containers, 200 per level.
The stored flavor generating segment was cut to a length of 20 mm. Then, the flavor generating segment, a paper tube having a length of 20 mm and a circumference of 22 mm, and a filter segment having a length of 20 mm and a circumference of 22 mm were wrapped with a lining sheet described later to prepare a flavor inhalation article having no openings. The filter segment was a first filter segment arranged on the downstream side and a second filter segment arranged on the upstream side wrapped with a first wrapper. Furthermore, the first filter segment was a segment having a length of 8 mm and having cellulose acetate fiber (single fiber denier (g/9000m): 8.512, total fiber denier (g/9000m): 28000) wrapped with a second wrapper (
The first wrapper was a starch coated paper of 35 gsm basis weight, 40 μm thickness and 0 Coresta unit permeability.
Next, 17 holes were drilled concentrically in the circumferential direction of the paper tube and penetrating both the tip paper and the paper tube at a position 5.5 mm from the boundary between the paper tube and the center hole filter toward the paper tube side (25.5 mm from the mouth end of the flavor inhalation article), to produce a flavor inhalation article. The airflow resistance in the longitudinal direction of the flavor inhalation article was 1.35 mmH2O /mm.
[ライニングシート]
ライニングシートは基材層として坪量34gsm、厚さ39μmで幅24mm、長さ45mmの紙を準備した。この基材層の外側面にアンカー層として、ニトロセルロースラッカーを吸口端から23mmとなる位置まで、全周に塗工した。さらに、アンカー層の外側面に着色層として、部分的に印刷を施した。さらに、着色層の外側面に、知覚成分含有層として、吸口端から10mmとなる位置まで、ニトロセルロースラッカーに冷感成分(N-(エトキシカルボニルメチル)-3-p-メンタンカルボキサミド)を分散させたものを、吸口端から10mmとなる位置まで全周に塗工した。冷感成分の量は0.76gsmであった。さらに、知覚成分含有層の外側面に、カバー層として、ニトロセルロースラッカーを、吸口端から12mmとなる位置まで全周に塗工した。 [Lining sheet]
The lining sheet was prepared as a base layer of paper having a basis weight of 34 gsm, a thickness of 39 μm, a width of 24 mm, and a length of 45 mm. The outer surface of this base layer was coated with nitrocellulose lacquer as an anchor layer all around up to a position 23 mm from the mouth end. Furthermore, the outer surface of the anchor layer was partially printed as a colored layer. Furthermore, on the outer surface of the colored layer, a nitrocellulose lacquer in which a cooling component (N-(ethoxycarbonylmethyl)-3-p-menthane carboxamide) was dispersed was coated all around up to aposition 10 mm from the mouth end as a sensory component-containing layer. The amount of the cooling component was 0.76 gsm. Furthermore, on the outer surface of the sensory component-containing layer, nitrocellulose lacquer was coated all around up to a position 12 mm from the mouth end as a cover layer.
ライニングシートは基材層として坪量34gsm、厚さ39μmで幅24mm、長さ45mmの紙を準備した。この基材層の外側面にアンカー層として、ニトロセルロースラッカーを吸口端から23mmとなる位置まで、全周に塗工した。さらに、アンカー層の外側面に着色層として、部分的に印刷を施した。さらに、着色層の外側面に、知覚成分含有層として、吸口端から10mmとなる位置まで、ニトロセルロースラッカーに冷感成分(N-(エトキシカルボニルメチル)-3-p-メンタンカルボキサミド)を分散させたものを、吸口端から10mmとなる位置まで全周に塗工した。冷感成分の量は0.76gsmであった。さらに、知覚成分含有層の外側面に、カバー層として、ニトロセルロースラッカーを、吸口端から12mmとなる位置まで全周に塗工した。 [Lining sheet]
The lining sheet was prepared as a base layer of paper having a basis weight of 34 gsm, a thickness of 39 μm, a width of 24 mm, and a length of 45 mm. The outer surface of this base layer was coated with nitrocellulose lacquer as an anchor layer all around up to a position 23 mm from the mouth end. Furthermore, the outer surface of the anchor layer was partially printed as a colored layer. Furthermore, on the outer surface of the colored layer, a nitrocellulose lacquer in which a cooling component (N-(ethoxycarbonylmethyl)-3-p-menthane carboxamide) was dispersed was coated all around up to a
(実施例2)
第1のラッパーを、水溶性樹脂が塗工され、坪量26gsm、厚さ40μm、通気度0コレスタユニットの紙に変更したこと以外は実施例1と同様の方法で香味吸引物品を製造した。
(実施例3)
第1のラッパーを、水溶性樹脂が塗工され、坪量36gsm、厚さ52μm、通気度0コレスタユニットの紙に変更したこと以外は実施例1と同様の方法で香味吸引物品を製造した。
(実施例4)
フィルターセグメントと第1のラッパーを次のように変更したこと以外は実施例1と同様の方法で香味吸引物品を製造した。
フィルターセグメントは、坪量35gsm、厚さ37μm、通気度0コレスタユニットの紙をろ材とし、第1のラッパーで巻装した長さ20mm、円周22mmのペーパーフィルタセグメントとした。ろ材の幅は280mmであった。第1のラッパーは坪量27gsmg/m2、厚さ48μm、通気度1300コレスタユニットの通気度紙とした。本実施例4におけるフィルターセグメントは、ペーパーフィルタセグメントと第1のラッパーとから構成された部材である。よって、第2のフィルターセグメントが存在しないため、後述する表1では、第1のフィルターセグメントの欄にのみ数値を記載し、第2のフィルターセグメントの欄には「-」の記号を記載した。
(比較例1)
第1のラッパーを、坪量27gsm、厚さ48μm、通気度1300コレスタユニットの通気度紙(塗工なし)に変更したこと以外は実施例1と同様の方法で香味吸引物品を製造した。 Example 2
A flavor inhalation article was manufactured in the same manner as in Example 1, except that the first wrapper was changed to paper coated with a water-soluble resin and having a basis weight of 26 gsm, a thickness of 40 μm, and an air permeability of 0 Coresta units.
Example 3
A flavor inhalation article was manufactured in the same manner as in Example 1, except that the first wrapper was changed to paper coated with a water-soluble resin and having a basis weight of 36 gsm, a thickness of 52 μm, and an air permeability of 0 Coresta units.
Example 4
A flavor inhalation article was produced in the same manner as in Example 1, except that the filter segment and the first wrapper were changed as follows.
The filter segment was a paper filter segment with a length of 20 mm and a circumference of 22 mm, in which a paper with a basis weight of 35 gsm, a thickness of 37 μm, and an air permeability of 0 Coresta units was used as a filter material, and wrapped with a first wrapper. The width of the filter material was 280 mm. The first wrapper was an air permeability paper with a basis weight of 27 gsmg/m 2 , a thickness of 48 μm, and an air permeability of 1300 Coresta units. The filter segment in this Example 4 is a member composed of a paper filter segment and a first wrapper. Therefore, since there is no second filter segment, in Table 1 described later, only the column for the first filter segment is given a numerical value, and the column for the second filter segment is given a "-" symbol.
(Comparative Example 1)
A flavor inhalation article was produced in the same manner as in Example 1, except that the first wrapper was changed to an uncoated breathable paper having a basis weight of 27 gsm, a thickness of 48 μm, and a breathability of 1300 Coresta units.
第1のラッパーを、水溶性樹脂が塗工され、坪量26gsm、厚さ40μm、通気度0コレスタユニットの紙に変更したこと以外は実施例1と同様の方法で香味吸引物品を製造した。
(実施例3)
第1のラッパーを、水溶性樹脂が塗工され、坪量36gsm、厚さ52μm、通気度0コレスタユニットの紙に変更したこと以外は実施例1と同様の方法で香味吸引物品を製造した。
(実施例4)
フィルターセグメントと第1のラッパーを次のように変更したこと以外は実施例1と同様の方法で香味吸引物品を製造した。
フィルターセグメントは、坪量35gsm、厚さ37μm、通気度0コレスタユニットの紙をろ材とし、第1のラッパーで巻装した長さ20mm、円周22mmのペーパーフィルタセグメントとした。ろ材の幅は280mmであった。第1のラッパーは坪量27gsmg/m2、厚さ48μm、通気度1300コレスタユニットの通気度紙とした。本実施例4におけるフィルターセグメントは、ペーパーフィルタセグメントと第1のラッパーとから構成された部材である。よって、第2のフィルターセグメントが存在しないため、後述する表1では、第1のフィルターセグメントの欄にのみ数値を記載し、第2のフィルターセグメントの欄には「-」の記号を記載した。
(比較例1)
第1のラッパーを、坪量27gsm、厚さ48μm、通気度1300コレスタユニットの通気度紙(塗工なし)に変更したこと以外は実施例1と同様の方法で香味吸引物品を製造した。 Example 2
A flavor inhalation article was manufactured in the same manner as in Example 1, except that the first wrapper was changed to paper coated with a water-soluble resin and having a basis weight of 26 gsm, a thickness of 40 μm, and an air permeability of 0 Coresta units.
Example 3
A flavor inhalation article was manufactured in the same manner as in Example 1, except that the first wrapper was changed to paper coated with a water-soluble resin and having a basis weight of 36 gsm, a thickness of 52 μm, and an air permeability of 0 Coresta units.
Example 4
A flavor inhalation article was produced in the same manner as in Example 1, except that the filter segment and the first wrapper were changed as follows.
The filter segment was a paper filter segment with a length of 20 mm and a circumference of 22 mm, in which a paper with a basis weight of 35 gsm, a thickness of 37 μm, and an air permeability of 0 Coresta units was used as a filter material, and wrapped with a first wrapper. The width of the filter material was 280 mm. The first wrapper was an air permeability paper with a basis weight of 27 gsmg/m 2 , a thickness of 48 μm, and an air permeability of 1300 Coresta units. The filter segment in this Example 4 is a member composed of a paper filter segment and a first wrapper. Therefore, since there is no second filter segment, in Table 1 described later, only the column for the first filter segment is given a numerical value, and the column for the second filter segment is given a "-" symbol.
(Comparative Example 1)
A flavor inhalation article was produced in the same manner as in Example 1, except that the first wrapper was changed to an uncoated breathable paper having a basis weight of 27 gsm, a thickness of 48 μm, and a breathability of 1300 Coresta units.
<特性評価>
[知覚成分の移行]
サンプルとして、実施例1~4および比較例1の香味吸引物品をそれぞれ36本ずつ製造し、各実施例、比較例ごとにまとめて、ガラス製の密封容器に入れ、温度22℃湿度60%の環境下で蔵置を行った。蔵置期間は0か月(製造直後、0M)、1か月(1M)、2か月(2M)とした。
蔵置後の各サンプルを、たばこ充填物、香味生成セグメントラッパー、ライニングペーパー、第1のフィルターセグメント、第2のフィルターセグメントの各構成要素に分解し、構成要素ごとに分析を行い、各構成要素に含まれる冷感成分の量を評価した。この評価結果を表1及び図7に示す。なお、表1及び図7に示す移行量は、蔵置後の各構成要素に含まれる知覚成分の質量、及び各構成要素に含まれる知覚成分の合計質量を100質量%とした場合の質量比率である。 <Characteristics evaluation>
[Transfer of sensory components]
As samples, 36 pieces each of the flavor inhalation articles of Examples 1 to 4 and Comparative Example 1 were manufactured, and each of the Examples and Comparative Examples was grouped together and placed in a sealed glass container, and stored in an environment of a temperature of 22° C. and a humidity of 60%. The storage periods were 0 month (immediately after manufacture, 0M), 1 month (1M), and 2 months (2M).
After storage, each sample was disassembled into the components of the tobacco filler, flavor generating segment wrapper, lining paper, first filter segment, and second filter segment, and each component was analyzed to evaluate the amount of cooling sensation components contained in each component. The evaluation results are shown in Table 1 and Figure 7. The transfer amounts shown in Table 1 and Figure 7 are the mass of the sensory components contained in each component after storage, and the mass ratio when the total mass of the sensory components contained in each component is taken as 100% by mass.
[知覚成分の移行]
サンプルとして、実施例1~4および比較例1の香味吸引物品をそれぞれ36本ずつ製造し、各実施例、比較例ごとにまとめて、ガラス製の密封容器に入れ、温度22℃湿度60%の環境下で蔵置を行った。蔵置期間は0か月(製造直後、0M)、1か月(1M)、2か月(2M)とした。
蔵置後の各サンプルを、たばこ充填物、香味生成セグメントラッパー、ライニングペーパー、第1のフィルターセグメント、第2のフィルターセグメントの各構成要素に分解し、構成要素ごとに分析を行い、各構成要素に含まれる冷感成分の量を評価した。この評価結果を表1及び図7に示す。なお、表1及び図7に示す移行量は、蔵置後の各構成要素に含まれる知覚成分の質量、及び各構成要素に含まれる知覚成分の合計質量を100質量%とした場合の質量比率である。 <Characteristics evaluation>
[Transfer of sensory components]
As samples, 36 pieces each of the flavor inhalation articles of Examples 1 to 4 and Comparative Example 1 were manufactured, and each of the Examples and Comparative Examples was grouped together and placed in a sealed glass container, and stored in an environment of a temperature of 22° C. and a humidity of 60%. The storage periods were 0 month (immediately after manufacture, 0M), 1 month (1M), and 2 months (2M).
After storage, each sample was disassembled into the components of the tobacco filler, flavor generating segment wrapper, lining paper, first filter segment, and second filter segment, and each component was analyzed to evaluate the amount of cooling sensation components contained in each component. The evaluation results are shown in Table 1 and Figure 7. The transfer amounts shown in Table 1 and Figure 7 are the mass of the sensory components contained in each component after storage, and the mass ratio when the total mass of the sensory components contained in each component is taken as 100% by mass.
[耐油性]
JAPAN TAPPI紙パルプ試験方法 No.41:2000「紙及び板紙-はつ油度試験方法-キット法」に従い、各実施例及び比較例で用いたラッパーの耐油性を評価した。この評価結果を表1に示す。 [Oil resistance]
The oil resistance of the wrappers used in each of the Examples and Comparative Examples was evaluated according to JAPAN TAPPI Paper and Pulp Test Method No. 41:2000 "Paper and Paperboard - Oil Repellency Test Method - Kit Method." The evaluation results are shown in Table 1.
JAPAN TAPPI紙パルプ試験方法 No.41:2000「紙及び板紙-はつ油度試験方法-キット法」に従い、各実施例及び比較例で用いたラッパーの耐油性を評価した。この評価結果を表1に示す。 [Oil resistance]
The oil resistance of the wrappers used in each of the Examples and Comparative Examples was evaluated according to JAPAN TAPPI Paper and Pulp Test Method No. 41:2000 "Paper and Paperboard - Oil Repellency Test Method - Kit Method." The evaluation results are shown in Table 1.
表1から、本実施形態に係る香味吸引物品では、ライニングシートにおける知覚成分含有層中の知覚成分の他の構成要素への移行を抑制することができることが分かった。
特に、キット値が2以上のラッパーを用いることで、知覚成分含有層中の知覚成分の他の構成要素への移行を抑制することができることが分かった。また、キット値が5.5以上のラッパーを用いることで、知覚成分含有層中の知覚成分の他の構成要素への移行をさらに抑制することができることが分かった。また、キット値が0のラッパーを用いた場合であっても、紙を充填物とするペーパーフィルターを用いることで、知覚成分含有層中の知覚成分の他の構成要素への移行を抑制することができることが分かった。 From Table 1, it can be seen that in the flavor inhalation article according to this embodiment, the migration of the sensory components in the sensory component-containing layer of the lining sheet to other components can be suppressed.
In particular, it has been found that the use of a wrapper with a kit value of 2 or more can suppress the migration of the sensory component in the sensory component-containing layer to other components.In addition, it has been found that the use of a wrapper with a kit value of 5.5 or more can further suppress the migration of the sensory component in the sensory component-containing layer to other components.In addition, it has been found that even when a wrapper with a kit value of 0 is used, the use of a paper filter with paper as a filler can suppress the migration of the sensory component in the sensory component-containing layer to other components.
特に、キット値が2以上のラッパーを用いることで、知覚成分含有層中の知覚成分の他の構成要素への移行を抑制することができることが分かった。また、キット値が5.5以上のラッパーを用いることで、知覚成分含有層中の知覚成分の他の構成要素への移行をさらに抑制することができることが分かった。また、キット値が0のラッパーを用いた場合であっても、紙を充填物とするペーパーフィルターを用いることで、知覚成分含有層中の知覚成分の他の構成要素への移行を抑制することができることが分かった。 From Table 1, it can be seen that in the flavor inhalation article according to this embodiment, the migration of the sensory components in the sensory component-containing layer of the lining sheet to other components can be suppressed.
In particular, it has been found that the use of a wrapper with a kit value of 2 or more can suppress the migration of the sensory component in the sensory component-containing layer to other components.In addition, it has been found that the use of a wrapper with a kit value of 5.5 or more can further suppress the migration of the sensory component in the sensory component-containing layer to other components.In addition, it has been found that even when a wrapper with a kit value of 0 is used, the use of a paper filter with paper as a filler can suppress the migration of the sensory component in the sensory component-containing layer to other components.
100 香味吸引物品
101 マウスピースセグメント
102 香味生成セグメント
103 ライニングシート
104 フィルターセグメント
104A 第1のフィルターセグメント
104B 第2のフィルターセグメント
105 冷却セグメント
106 第1のラッパー
107 第2のラッパー
108 フィルター濾材
151 吸口端
152 先端
V 開孔
200 電気加熱型香味吸引システム
30 電気加熱型デバイス
31 ハウジング
310 収容部
311 後壁
312 周壁
313 収容キャビティ
32 ヒーター
35 温度センサ
36 吸引センサ
37 制御部
38 電源
71 プロセッサ
711 判定部
712 加熱制御部
713 出力制御部
72 メモリ
721 主記憶部
722 補助記憶部
73 入出力部
74 駆動回路
100Flavor suction article 101 Mouthpiece segment 102 Flavor generating segment 103 Lining sheet 104 Filter segment 104A First filter segment 104B Second filter segment 105 Cooling segment 106 First wrapper 107 Second wrapper 108 Filter filter material 151 Mouth end 152 Tip V Opening 200 Electrically heated flavor suction system 30 Electrically heated device 31 Housing 310 Storage section 311 Rear wall 312 Peripheral wall 313 Storage cavity 32 Heater 35 Temperature sensor 36 Suction sensor 37 Control section 38 Power source 71 Processor 711 Determination section 712 Heating control section 713 Output control section 72 Memory 721 Main memory section 722 Auxiliary memory section 73 Input/output section 74 Drive circuit
101 マウスピースセグメント
102 香味生成セグメント
103 ライニングシート
104 フィルターセグメント
104A 第1のフィルターセグメント
104B 第2のフィルターセグメント
105 冷却セグメント
106 第1のラッパー
107 第2のラッパー
108 フィルター濾材
151 吸口端
152 先端
V 開孔
200 電気加熱型香味吸引システム
30 電気加熱型デバイス
31 ハウジング
310 収容部
311 後壁
312 周壁
313 収容キャビティ
32 ヒーター
35 温度センサ
36 吸引センサ
37 制御部
38 電源
71 プロセッサ
711 判定部
712 加熱制御部
713 出力制御部
72 メモリ
721 主記憶部
722 補助記憶部
73 入出力部
74 駆動回路
100
Claims (15)
- 香味生成セグメントと、マウスピースセグメントと、前記香味生成セグメントおよび前記マウスピースセグメントを巻装するライニングシートとを有する香味吸引物品であって、
前記マウスピースセグメントは、少なくとも1つのマウスピース構成セグメントを有し、
前記マウスピース構成セグメントのうちの少なくとも1つは、その周方向外面に巻装される第1のラッパーを有し、さらに、該第1のラッパーよりも内側に巻装される第2のラッパーを有してもよく、
前記ライニングシートは、基材層および該基材層の外面側に配置される知覚成分含有層を有し、該知覚成分含有層は知覚成分と該知覚成分を担持する担持剤とを含み、
前記ライニングシート、前記第1のラッパー、および前記第2のラッパーからなる群から選択される少なくとも1つが耐油性を有する、
香味吸引物品。 A flavor inhalation article having a flavor generating segment, a mouthpiece segment, and a lining sheet wrapping the flavor generating segment and the mouthpiece segment,
The mouthpiece segment has at least one mouthpiece component segment,
At least one of the mouthpiece constituent segments may have a first wrapper wound around its circumferential outer surface, and may further have a second wrapper wound inwardly of the first wrapper,
The lining sheet has a base layer and a sensate-containing layer disposed on the outer surface side of the base layer, the sensate-containing layer containing a sensate and a carrier for carrying the sensate,
At least one selected from the group consisting of the lining sheet, the first wrapper, and the second wrapper is oil resistant;
Flavor-inhaling articles. - 前記第1のラッパーおよび前記第2のラッパーからなる群から選択される少なくとも1つが耐油性を有する、請求項1に記載の香味吸引物品。 The flavor inhalation article according to claim 1, wherein at least one selected from the group consisting of the first wrapper and the second wrapper is oil-resistant.
- 前記マウスピースセグメントは、2つ以上のマウスピース構成セグメントを有し、
前記マウスピース構成セグメントのうちの少なくとも2つは第1のラッパーで巻装され、
前記第1のラッパーが耐油性を有する、
請求項1又は2に記載の香味吸引物品。 The mouthpiece segment has two or more mouthpiece constituent segments,
At least two of the mouthpiece constituent segments are wrapped with a first wrapper;
the first wrapper being oil resistant;
The flavor inhalation article according to claim 1 or 2. - 前記知覚成分が、冷感成分、酸味成分、苦味成分、苦味抑制成分、甘味成分、および辛味成分からなる群から選択される少なくとも1つの成分である、請求項1~3のいずれか1項に記載の香味吸引物品。 The flavor inhalation article according to any one of claims 1 to 3, wherein the sensory component is at least one component selected from the group consisting of a cooling component, a sour component, a bitter component, a bitterness suppressing component, a sweet component, and a spicy component.
- 前記ライニングシート、前記第1のラッパー、および前記第2のラッパーからなる群から選択される少なくとも1つのキット値が2以上である、請求項1~4のいずれか1項に記載の香味吸引物品。 The flavor inhalation article according to any one of claims 1 to 4, wherein at least one selected from the group consisting of the lining sheet, the first wrapper, and the second wrapper has a kit value of 2 or more.
- 前記ライニングシートは、さらに、前記基材層と前記知覚成分含有層との間に配置されるアンカー層を有する、請求項1~5のいずれか1項に記載の香味吸引物品。 The flavor inhalation article according to any one of claims 1 to 5, wherein the lining sheet further has an anchor layer disposed between the base layer and the sensory ingredient-containing layer.
- 前記ライニングシートは、さらに、前記知覚成分含有層と前記アンカー層との間に配置される着色層を有する、請求項6に記載の香味吸引物品。 The flavor inhalation article according to claim 6, wherein the lining sheet further has a colored layer disposed between the sensory ingredient-containing layer and the anchor layer.
- 前記ライニングシートは、さらに、前記知覚成分含有層の外面側に配置されるカバー層を有する、請求項1~7のいずれか1項に記載の香味吸引物品。 The flavor inhalation article according to any one of claims 1 to 7, wherein the lining sheet further has a cover layer disposed on the outer surface side of the sensory ingredient-containing layer.
- 前記ライニングシートは、その厚さ方向からみた場合において、前記知覚成分含有層が存在する領域の少なくとも一部にテクスチャー加工が施されている、請求項1~8のいずれか1項に記載の香味吸引物品。 The flavor inhalation article according to any one of claims 1 to 8, wherein the lining sheet is textured in at least a portion of the area in which the sensory component-containing layer is present when viewed in the thickness direction.
- 前記マウスピースセグメントは、充填物を含むマウスピース構成セグメントを有し、該充填物が酢酸セルロース繊維を含まない、請求項1~9のいずれか1項に記載の香味吸引物品。 The flavor inhalation article according to any one of claims 1 to 9, wherein the mouthpiece segment has a mouthpiece component segment containing a filling material, and the filling material does not contain cellulose acetate fibers.
- 前記マウスピースセグメントは、充填物を含むマウスピース構成セグメントを有し、該充填物が天然パルプ繊維を含む、請求項1~10のいずれか1項に記載の香味吸引物品。 The flavor inhalation article according to any one of claims 1 to 10, wherein the mouthpiece segment has a mouthpiece component segment containing a filling material, and the filling material contains natural pulp fibers.
- 前記マウスピースセグメントは、充填物を含まないマウスピース構成セグメントを有する、請求項1~11のいずれか1項に記載の香味吸引物品。 The flavor inhalation article according to any one of claims 1 to 11, wherein the mouthpiece segment has a mouthpiece component segment that does not contain a filling material.
- 前記ライニングシートは、該ライニングシートの吸口端側の端部から15mmまでの領域に、前記知覚成分含有層の少なくとも一部が存在するように構成される、請求項1~12のいずれか1項に記載の香味吸引物品。 The flavor inhalation article according to any one of claims 1 to 12, wherein the lining sheet is configured such that at least a portion of the sensory component-containing layer is present in an area up to 15 mm from the end of the lining sheet on the mouth end side.
- 前記ライニングシートは、該ライニングシートの吸口端側の端部から1mmまでの領域に、前記知覚成分含有層が存在しないように構成される、請求項1~13のいずれか1項に記載の香味吸引物品。 The flavor inhalation article according to any one of claims 1 to 13, wherein the lining sheet is configured such that the sensory component-containing layer is not present in an area up to 1 mm from the end of the lining sheet on the mouth end side.
- 請求項1~14のいずれか1項に記載の香味吸引物品と、前記香味吸引物品を加熱する電気加熱型デバイスと、を備える電気加熱型香味吸引システム。
An electrically heated flavor inhalation system comprising: the flavor inhalation article according to any one of claims 1 to 14; and an electrically heated device for heating the flavor inhalation article.
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PCT/JP2023/013701 WO2024202060A1 (en) | 2023-03-31 | 2023-03-31 | Flavor inhalation article and electrical heating-type flavor inhalation system |
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