CN118234392A

CN118234392A - Fragrance molded body for non-combustion heating type fragrance aspirator, method for producing same, and non-combustion heating type fragrance aspirator

Info

Publication number: CN118234392A
Application number: CN202180104177.4A
Authority: CN
Inventors: 长瀬亮祐
Original assignee: Japan Tobacco Inc
Current assignee: Japan Tobacco Inc
Priority date: 2021-12-13
Filing date: 2021-12-13
Publication date: 2024-06-21
Also published as: WO2023112075A1; JP7673245B2; JPWO2023112075A1; KR20240101687A; US20240268441A1; EP4449906A1

Abstract

The invention provides a flavor molded body for a non-combustion heating type flavor aspirator with less surface stickiness. The method for producing a flavor molded body for a non-combustion heating type flavor aspirator comprises: a step of mixing a tobacco powder raw material having an average particle diameter of 300 [ mu ] m or less, a material having a melting point of 30-200 ℃ and an alcohol having 2-7 carbon atoms to form a mixture; a step of compression-molding the mixture to form a compression-molded product; heating the compression-molded product to a temperature equal to or higher than the melting point of the material; and impregnating the heated compression-molded article with an aerosol source.

Description

Fragrance molded body for non-combustion heating type fragrance aspirator, method for producing same, and non-combustion heating type fragrance aspirator

Technical Field

The present invention relates to a flavor molded body for a non-combustion heating type flavor aspirator, a method for producing the same, and a non-combustion heating type flavor aspirator.

Background

In a combustion type flavor aspirator (cigarette), a tobacco filler including tobacco leaves is combusted to obtain flavor. As an alternative to the combustion type flavor aspirator, a non-combustion heating type flavor aspirator has been proposed in which a flavor source including a tobacco material is heated instead of being burned to obtain a flavor. The heating temperature of the non-combustion heating type flavor aspirator is lower than the combustion temperature of the combustion type flavor aspirator, for example, about 400 ℃ or lower. Thus, since the heating temperature of the non-combustion heating type flavor aspirator is low, from the viewpoint of increasing the smoke amount, an aerosol source such as glycerin can be added to the flavor source for the non-combustion heating type flavor aspirator. The aerosol source is vaporized by heating to produce an aerosol. The aerosol is supplied to the user along with flavor components such as tobacco components, so that the user can obtain sufficient flavor. For example, patent document 1 discloses a fragrance source for a non-combustion heating type fragrance aspirator.

Prior art literature

Patent literature

Patent document 1: japanese patent laid-open No. 63-148975

Disclosure of Invention

Problems to be solved by the invention

However, in the case where the flavor source for the non-combustion heating type flavor aspirator is in a powder form or the like, the flavor source needs to be filled in a bucket (pot) or roll paper at the time of use, and thus operability is poor. Accordingly, the present inventors have studied to prepare a flavor molded body by compression molding a flavor source and to increase the amount of aerosol source contained in the flavor molded body in order to further increase the amount of smoke. However, as the amount of the aerosol source in the flavor molded body was increased, the aerosol source was exposed to the surface of the flavor molded body, and the tackiness of the surface of the flavor molded body was found to increase. From the viewpoint of improving the handleability, it is also desired to develop a flavor molded body for a non-combustion heating type flavor aspirator having less surface tackiness even when the content of the aerosol source is large.

The purpose of the present invention is to provide a flavor molded body for a non-combustion heating type flavor aspirator with less surface tackiness, and a non-combustion heating type flavor aspirator provided with the flavor molded body.

Means for solving the problems

The present invention includes the following embodiments.

[1] A method for producing a flavor molded body for a non-combustion heating type flavor aspirator, the method comprising:

A step of mixing a tobacco powder raw material having an average particle diameter of 300 [ mu ] m or less, a material having a melting point of 30-200 ℃ and an alcohol having 2-7 carbon atoms to form a mixture;

A step of compression-molding the mixture to form a compression-molded product;

heating the compression-molded product to a temperature equal to or higher than the melting point of the material; and

And impregnating the heated compression molded article with an aerosol source.

[2] The method according to [1], wherein the material is at least one material selected from the group consisting of saccharides, oils and fats, fatty acids and aliphatic hydrocarbons.

[3] The method according to [1] or [2], wherein the above material is a saccharide.

[4] The method according to [2] or [3], wherein the saccharide is at least one saccharide selected from glucose, sucrose, fructose, mannose, xylose, galactose, ribose, arabinose, erythrose, erythrulose, trehalose, xylitol, rhamnose, sorbitol, agarose, amylose, starch and chitosan.

[5] The method according to any one of [1] to [4], wherein the material is in the form of powder, granules or flakes (chips).

[6] The method according to any one of [1] to [5], wherein the aerosol source is at least one selected from the group consisting of glycerin, 1, 3-propanediol, propylene glycol, and 1, 3-butanediol.

[7] The method according to any one of [1] to [6], wherein the alcohol having 2 to 7 carbon atoms is ethanol.

[8] The method according to any one of [1] to [7], wherein the content of the aerosol source contained in the flavor molded body is 15 mass% or more.

[9] The method according to any one of [1] to [8], wherein the flavor molded body has a tablet shape.

[10] A flavor molded body for a non-combustion heating type flavor inhaler, comprising a tobacco powder raw material having an average particle diameter of 300 [ mu ] m or less, an aerosol source, and a material having a melting point of 30 to 200 ℃,

The flavor molded body has a porous structure formed from the tobacco powder raw material and the material,

The aerosol source is held in the pores of the porous structure,

The content of the aerosol source contained in the flavor molded body is 15 mass% or more.

[11] The flavor molded article according to [10], wherein the material is at least one material selected from the group consisting of saccharides, oils and fats, fatty acids and aliphatic hydrocarbons.

[12] The flavor molded body according to [10] or [11], wherein the material is a saccharide.

[13] The flavor molded article according to [11] or [12], wherein the saccharide is at least one saccharide selected from glucose, sucrose, fructose, mannose, xylose, galactose, ribose, arabinose, erythrose, erythrulose, trehalose, xylitol, rhamnose, sorbitol, agarose, amylose, starch and chitosan.

[14] The flavor molded body according to any one of [10] to [13], wherein the aerosol source is at least one selected from the group consisting of glycerin, 1, 3-propanediol, propylene glycol, and 1, 3-butanediol.

[15] The flavor molded body according to any one of [10] to [14], which has a tablet shape.

[16] A non-combustion heating type flavor aspirator, comprising:

a fragrance source container for containing the fragrance molded body of any one of [10] to [15],

Power supply unit having power supply unit

And a heating unit for receiving power from the power supply unit and heating the flavor molded body in the flavor source housing.

ADVANTAGEOUS EFFECTS OF INVENTION

According to the present invention, a flavor molded body for a non-combustion heating type flavor aspirator having less tackiness on the surface and a non-combustion heating type flavor aspirator having the flavor molded body can be provided.

Drawings

Fig. 1 is a schematic diagram showing an example of the non-combustion heating type flavor aspirator according to the present embodiment.

Fig. 2 is a photomicrograph of a cross section of the flavor molded body of example 3.

Fig. 3 is a photomicrograph of a cross-section of the flavor molded body of example 4.

Fig. 4 is a photomicrograph of a cross section of the flavor molded body of comparative example 1.

Symbol description

1 Non-combustion heating type fragrant aspirator

2 Flavor molded article

3 Fragrance source container

4 Power supply unit

5 Heating part

6 Control part

7 Cigarette holder

8 Raw material position adjusting clamp

9 Metal plate

Detailed Description

[ Method for producing a flavor molded article for a non-combustion heating type flavor aspirator ]

The method for producing a flavor molded body for a non-combustion heating type flavor aspirator (hereinafter also referred to as "flavor molded body") according to the present embodiment includes the following steps. A step of mixing a tobacco powder raw material having an average particle diameter of 300 [ mu ] m or less, a material having a melting point of 30 to 200 ℃ (hereinafter also referred to as "low-melting-point material"), and an alcohol having 2 to 7 carbon atoms to form a mixture (hereinafter also referred to as "raw material mixing step"); a step of compression-molding the mixture to form a compression-molded product (hereinafter also referred to as "compression-molding step"); a step of heating the compression-molded product to a temperature equal to or higher than the melting point of the material (hereinafter also referred to as a "heating step"); a step of impregnating the heated compression molded product with an aerosol source (hereinafter also referred to as "aerosol source impregnation step").

In the method of the present embodiment, by adding an alcohol having 2 to 7 carbon atoms in the raw material mixing step, a flavor molded body having sufficient strength can be obtained without using a normal binder. It is presumed that since the resin composition derived from the tobacco powder raw material is transferred to the surface of the tobacco powder raw material, the tobacco powder raw material and the like adhere to each other via the resin composition, and thus a flavor molded body having sufficient strength can be obtained. Further, it is presumed that, by adding the above alcohol, a part of hydroxyl groups of cellulose contained in the raw material of the tobacco powder are dehydrated and condensed with nearby cellulose, and thus a flavor molded body having a sufficient strength can be obtained. In this way, in the method of the present embodiment, since a normal binder is not required to be used at the time of molding and most of the ethanol used is removed by the heating step, a flavor molded product having sufficient strength without affecting flavor can be obtained.

In the method of the present embodiment, a low melting point material having a melting point of 30 to 200 ℃ is added in the raw material mixing step. The low melting point material melts during the heating process, and a substantial portion thereof is absorbed by the tobacco powder raw material. Therefore, the portion of the compression molded product where the low-melting point material is present becomes a cavity, and a porous structure can be formed in the compression molded product. Then, in the aerosol-source impregnation step, the aerosol source is contained in the pores of the compression-molded article, so that the obtained flavor molded article can hold a large amount of the aerosol source and can reduce tackiness on the surface.

Particularly, in the case of using a saccharide as the low-melting point material, the saccharide can impart a preferable fragrance when the non-combustion heating type flavor aspirator is heated. Further, by heating the sugar once in the heating step, a caramel compound or a maillard reaction product can be produced. These caramel compounds, maillard reaction products, have vapor pressures that are readily released when reheated with a non-combustion heated flavor aspirator. Therefore, compared with the case where the heating is performed by the non-combustion heating type flavor aspirator without the first heating, the reaction energy becomes less necessary, and accordingly, the flavor component derived from the saccharide is released more quickly, and the flavor at the initial stage of use can be improved.

The steps in the method according to the present embodiment will be described below, and the method according to the present embodiment may include steps other than the raw material mixing step, the compression molding step, the heating step, and the aerosol source impregnation step. Examples of the other steps include: a step of removing at least a part of the alcohol from the mixture (hereinafter also referred to as "alcohol removal step"), a coating step, and the like. The alcohol removal step may be performed after the raw material mixing step, in the compression molding step, or may be performed separately after the compression molding step and before the heating step.

(Raw material mixing Process)

In this step, a tobacco powder raw material having an average particle diameter of 300 μm or less, a material having a melting point of 30 to 200 ℃ (low melting point material), and an alcohol having 2 to 7 carbon atoms are mixed to form a mixture. In this step, materials other than the tobacco powder raw material, the low-melting-point material, and the alcohol may be further mixed. As other materials, for example, there may be mentioned: volatile perfume component, cellulose powder, tea powder, labiatae plant powder, umbelliferae plant powder, etc. As described later, the volatile flavor component may be impregnated with the aerosol source in the aerosol source impregnation step.

< Tobacco powder raw Material >)

Examples of the tobacco powder raw material include a raw material in which tobacco leaves, veins, stems, roots, flowers, and the like of tobacco are finely cut to form a powder. The types of the tobacco leaves are not particularly limited, and examples thereof include yellow seeds, burley seeds, indigenous varieties (future seeds), oriental tobacco leaves and the like, and fermented leaves thereof. One kind of these tobacco powder raw materials may be used, or two or more kinds may be used in combination.

The tobacco powder raw material has an average particle diameter of 300 μm or less. When the average particle diameter is 300 μm or less, a flavor molded article having sufficient strength can be obtained. The average particle diameter is preferably 5 to 100. Mu.m, more preferably 10 to 80. Mu.m, still more preferably 20 to 50. Mu.m. The average particle diameter may be measured by a light scattering method.

< Low melting Material >)

The melting point of the low melting point material is 30 to 200 ℃, preferably 50 to 180 ℃, more preferably 70 to 170 ℃. By setting the melting point to 30 ℃ or higher, sticking of materials and the like in the production process can be prevented. Further, by setting the melting point to 200 ℃ or lower, the low-melting-point material can be melted by low-temperature heating, and thus other components contained in the compression-molded product can be prevented from being degraded by heat. In the present embodiment, the melting point can be measured by DSC method or the like.

Examples of the low melting point material having a melting point of 30 to 200℃include: saccharides, oils, fatty acids, aliphatic hydrocarbons, and the like. One kind of these materials may be used, or two or more kinds may be used in combination. Among them, the low-melting-point material is preferably a saccharide from the viewpoint that a preferable flavor can be given as described above, and particularly that the flavor at the initial stage of use can be improved. The saccharide may be a monosaccharide or a disaccharide.

Examples of the saccharide having a melting point of 30 to 200℃include: glucose, sucrose, fructose, mannose, xylose, galactose, ribose, arabinose, erythrose, erythrulose, trehalose, xylitol, rhamnose, sorbitol, agarose, amylose, starch, chitosan and the like. One kind of these saccharides may be used, or two or more kinds may be used in combination. Among them, glucose, sucrose or fructose is preferable from the viewpoints of fluidity of crystals and flavor to be produced.

Examples of oils and fats having a melting point of 30 to 200℃include animal oils and fats and hydrogenated vegetable oils and fats. One kind of these oils may be used, or two or more kinds may be used in combination.

The fatty acid having a melting point of 30 to 200℃is preferably a fatty acid having a carbon number of 10 to 30 and a melting point of 30 to 200 ℃. Examples of such fatty acids include: decanoic acid, dodecanoic acid, tetradecanoic acid, hexadecanoic acid, octadecanoic acid, eicosanoic acid, docosanoic acid, tetracosanoic acid, hexacosanoic acid, octacosanoic acid, triacontanoic acid, isomers thereof, and the like. One kind of these fatty acids may be used, or two or more kinds may be used in combination.

As the aliphatic hydrocarbon having a melting point of 30 to 200 ℃, an aliphatic hydrocarbon having a carbon number of 18 to 30 having a melting point of 30 to 200 ℃ is preferable. Examples of such aliphatic hydrocarbons include: octadecane, nonadecane, eicosane, heneicosane, tetracosane, triacontane, isomers thereof and the like. One kind of these aliphatic hydrocarbons may be used, or two or more kinds may be used in combination.

The shape of the low-melting-point material is not particularly limited, and is preferably powder, granule or flake from the viewpoint of being able to form a good porous structure in the compression molded product in the heating step. The low-melting point material may be solidified in a form determined by a pure crystal state such as needle-like crystals.

The amount of the low-melting-point material to be added is preferably 1 to 60 parts by mass, more preferably 3 to 50 parts by mass, and still more preferably 5 to 40 parts by mass, per 100 parts by mass of the tobacco powder raw material. By setting the amount of the additive to 1 part by mass or more, a porous structure can be sufficiently formed in the compression-molded product in the heating step. Further, the addition amount of 60 parts by mass or less can sufficiently secure the strength of the flavor molded body.

< Alcohol >)

The alcohol used in the present step has 2 to 7 carbon atoms, preferably 2 to 5 carbon atoms, and more preferably 2 to 3 carbon atoms. The alcohol is preferably ethanol, 2-propanol or benzyl alcohol, more preferably ethanol, from the viewpoint of obtaining a flavor molded body having higher strength. One kind of these alcohols may be used, or two or more kinds may be used in combination.

The amount of the alcohol to be added is preferably 1 to 20 parts by mass, more preferably 3 to 17 parts by mass, and still more preferably 5 to 15 parts by mass, per 100 parts by mass of the tobacco powder raw material. By setting the amount of the additive to 1 part by mass or more, the strength of the flavor molded body can be sufficiently ensured. In addition, by setting the addition amount to 20 parts by mass or less, compression molding can be easily performed in the compression molding step.

< Volatile fragrance ingredient >)

The volatile perfume component is not particularly limited, and examples thereof include: phenethyl acetate, ethyl caproate, isoamyl acetate, benzyl acetate, ethyl caprylate, ethyl oleate, phenethyl alcohol, p-methoxyacetophenone, benzaldehyde, benzyl alcohol, menthol, carvone, cinnamic acid, cinnamic aldehyde, cinnamic alcohol, vanillin, ethyl vanillin, citronellol, 2, 5-dimethylpyrazine, limonene, furanone, methylcyclopentenolone, decanoic acid, ethyl isovalerate, valeric acid, palmitic acid, salicylate, geraniol, guaiacol, beta ionone, linalool, linalyl acetate, nerolidol, piperonal, trigonelline, alpha-terpineol, megastigmatrienone, large Ma Xitong, neophytadiene, and the like. One or two or more of these volatile perfume components may be used in combination.

In the case of adding the volatile flavor component, the amount of the volatile flavor component to be added is not particularly limited, and may be, for example, 1 to 20 parts by mass based on 100 parts by mass of the tobacco powder raw material.

The method of mixing the tobacco powder raw material, the low-melting point material, the alcohol, and the like to form a mixture is not particularly limited, and for example, a general mixer such as a V-type mixer may be used for mixing.

(Compression molding step)

In this step, the mixture obtained in the raw material mixing step is compression molded to form a compression molded product. The compression molding machine used for compression molding is not particularly limited, and examples thereof include a rotary tablet press and the like. The conditions for compression molding are not particularly limited, and for example, molding is preferably performed at a compression pressure of 2kN or more. The shape of the compression molded product is not particularly limited, and may be, for example, a tablet shape. As described above, the alcohol removal step may be performed simultaneously in this step. For example, at least a part of the above alcohol may be removed by natural drying or the like in compression molding.

(Alcohol removal step)

The step is an optional step of removing at least a part of the alcohol from the mixture. As described above, the alcohol removal step may be performed on the mixture in the compression molding step, or may be performed separately on the obtained compression-molded product after the compression molding step. The removal of the alcohol may be performed simultaneously with the melting of the low-melting-point material in a heating step described later, but by performing the alcohol removal step in advance before the heating step, the removal of the alcohol can be promoted, and the porous structure is more easily formed in the compression molded product in the heating step.

In this step, at least a part of the alcohol is preferably removed at 10 to 40 ℃. The removal of the alcohol can be sufficiently performed by removing at least a part of the alcohol at 10 ℃ or higher. Further, by removing at least a part of the alcohol at 40 ℃ or lower, the influence of heat on the flavor can be suppressed. The temperature at which at least a part of the alcohol is removed is more preferably 20 to 40 ℃, still more preferably 30 to 40 ℃. In the case of removing at least a part of the alcohol at 10 to 40 ℃, for example, at least a part of the alcohol may be removed by drying at 10 to 40 ℃ for 30 to 180 minutes. The removal of at least a portion of the alcohol may be carried out by, for example, an electric oven, hot air drying, tunnel blower, natural drying, or the like. The removal of alcohol is preferably performed in an open state without being in a closed space.

(Heating step)

In this step, the compression-molded product obtained in the compression-molding step is heated to a temperature equal to or higher than the melting point of the low-melting-point material. Since the compression-molded product is heated to a temperature equal to or higher than the melting point of the low-melting-point material, the low-melting-point material contained in the compression-molded product is melted, and most of the low-melting-point material is absorbed by the tobacco powder raw material. Therefore, the portion of the compression molded product where the low-melting-point material is present becomes a cavity, and a porous structure can be formed in the compression molded product. Further, the alcohol contained in the compression-molded product can be removed by heating.

The heating temperature in the heating step is not particularly limited as long as it is not less than the melting point of the low-melting-point material, and is preferably not less than 10 ℃ higher than the melting point, more preferably not less than 20 ℃ higher than the melting point. In addition, from the viewpoint of suppressing the influence of heating on flavor, the heating temperature is preferably 200 ℃ or less. The heating time in the heating step depends on the heating temperature, and may be, for example, 2 to 20 minutes.

The heating method in the heating step is not particularly limited, and is preferably a method performed by heating from the outside of the compression-molded product. By heating from the outside of the compression-molded article, the surface of the compression-molded article is exposed to a higher temperature than the inside of the compression-molded article, and a dehydration reaction occurs in a part of hydroxyl groups of cellulose contained in the tobacco powder raw material located on the surface of the compression-molded article. Thus, the surface of the compressed molded article is more hydrophobic than the inner side thereof, and therefore, the affinity of the hydrophilic aerosol source such as glycerin with the inner side of the compressed molded article is higher than the affinity with the surface. Therefore, the aerosol source is not only on the surface of the compression molded article but also easily enters the inside of the compression molded article, and thus, tackiness on the surface of the obtained flavor molded article can be further reduced. The method of heating from the outside of the compression-molded product is not particularly limited, and examples thereof include a method of heating by a hot air oven, a far infrared ray oven, a superheated steam oven, or the like.

The heating step preferably removes 90% by mass or more, more preferably 95% by mass or more, still more preferably 99% by mass or more, and particularly preferably all of the alcohol contained in the compression-molded product.

(Aerosol Source impregnation Process)

In this step, the aerosol source is impregnated into the compression-molded product heated in the heating step. By impregnating the compression molded product with the aerosol source, the aerosol source can be held in the pores of the porous structure formed in the compression molded product. Thus, a flavor molded article having less surface tackiness can be obtained.

As the aerosol source, a liquid aerosol source may be used, and glycerin, 1, 3-propanediol, propylene glycol, 1, 3-butanediol are preferable. One kind of these aerosol sources may be used, or two or more kinds may be used in combination.

The temperature at which the aerosol source is impregnated into the compression molded product is not particularly limited, but is preferably 30 to 60 ℃ in view of easier accommodation of the aerosol source in the pores. The time for impregnating the compressed molded product with the aerosol source is not particularly limited, and may be, for example, 1 to 72 hours.

In impregnating the compressed product with the aerosol source, the volatile flavor component may be added to the aerosol source, and the volatile flavor component may be impregnated with the aerosol source in this step. In this case, the volatile flavor component is preferably held in the pores of the porous structure in addition to the aerosol source.

The content of the aerosol source contained in the obtained flavor molded body is preferably 15% by mass or more, more preferably 17 to 40% by mass, and still more preferably 19 to 30% by mass. When the content is 15 mass% or more, a sufficient smoke amount can be obtained when the flavor molded body is used in a non-combustion heating type flavor aspirator. In the flavor molded body according to the present embodiment, even if the content of the aerosol source is 15 mass% or more, the stickiness of the surface of the flavor molded body can be sufficiently suppressed.

The shape of the flavor molded body of the present embodiment is not particularly limited, and may be, for example, a tablet shape, a plate shape, a cylindrical shape, a rod shape, a sphere shape, a hollow shape, a porous shape, or the like. The tablet shape is preferable from the viewpoints of ease of use and strength retention. In the case of a flavour moulding in the form of a tablet, the size may be, for example, the diameter: 5-15 mm in height: 5-10 mm.

[ Fragrance molded article for non-Combustion heating fragrance aspirator ]

The flavor molded body for a non-combustion heating type flavor aspirator of the present embodiment comprises: a tobacco powder raw material with an average particle diameter of 300 μm or less, an aerosol source, and a material with a melting point of 30-200 ℃. Here, the flavor molded body has a porous structure formed of the tobacco powder raw material and the material. That is, the wall portion of the porous structure may be formed of a tobacco powder raw material and a low melting point material. The aerosol source is held in the pores of the porous structure. The content of the aerosol source contained in the flavor molded body is 15 mass% or more.

In the flavor molded body of the present embodiment, the flavor molded body has a porous structure formed of a tobacco powder raw material and a low-melting point material, and the aerosol source is held in pores of the porous structure. Therefore, even if the content of the aerosol source is 15 mass% or more, the aerosol source can be stably held in the pores without bleeding out to the surface of the flavor molded body, and thus stickiness of the surface of the flavor molded body is suppressed. Further, since the content of the aerosol source is 15 mass% or more, a sufficient smoke amount can be obtained when the flavor molded body of the present embodiment is used in a non-combustion heating type flavor aspirator. The flavor molded body of the present embodiment can be suitably produced by the method for producing a flavor molded body of the present embodiment described above. Therefore, the tobacco powder raw material, the low-melting point material, and the aerosol source included in the flavor molded body of the present embodiment can be the same as the method for manufacturing the flavor molded body of the present embodiment described above.

Non-combustion heating type flavor aspirator

The non-combustion heating type flavor aspirator of the present embodiment comprises: a fragrance source housing for housing the fragrance molded body of the present embodiment, a power supply unit having a power supply unit, and a heating unit for receiving power supply from the power supply unit and heating the fragrance molded body in the fragrance source housing. The non-combustion heating type flavor aspirator of the present embodiment is provided with the flavor molded body of the present embodiment, and therefore a sufficient smoke amount can be obtained at the time of use. In addition, the surface of the flavor molded body is less sticky, and thus the handleability is excellent. Hereinafter, an example of the non-combustion heating type flavor aspirator of the present embodiment is described, but the non-combustion heating type flavor aspirator of the present embodiment is not limited thereto.

Fig. 1 shows an example of the non-combustion heating type flavor aspirator according to the present embodiment. The non-combustion heating type flavor aspirator 1 shown in fig. 1 includes: the flavor molded body 2 of the present embodiment can be disposed in the flavor source housing 3, the power supply unit 4, the heating unit 5 that receives power from the power supply unit 4 and heats the flavor molded body 2, the control unit 6 that controls the temperature of the heating unit 5, and the mouthpiece 7. In the fragrance source holder 3, the fragrance molded body 2 is fixed by a raw material position adjusting jig 8. The flavor molded body 2 of the present embodiment is less sticky and is solid and easy to handle, and therefore, it is not necessary to fill the bowl, roll paper, or the like, and it can be disposed so as to be directly fixed in the flavor source housing 3. The power supply unit 4 supplies power to the heating unit 5 in response to an instruction from the control unit 6, whereby the heating unit 5 is heated. The heat from the heating unit 5 is transferred to the flavor molded body 2 via the metal plate 9, and the flavor molded body 2 is heated. By heating the flavor molded body 2, an aerosol accompanied with flavor components is generated, and the user sucks the aerosol and flavor components through the mouthpiece 7, thereby supplying the aerosol and flavor components to the user. The heating temperature is preferably 150 to 400 ℃, more preferably 200 to 350 ℃. The heating temperature represents the temperature of the heater.

Examples

Hereinafter, specific examples of the present embodiment will be described, but the present invention is not limited thereto.

Example 1

20 Parts by mass of glucose (manufactured by Fujifilm wako chemical Co., ltd., melting point 146 ℃ C., particle size of about 0.2 mm) and 10 parts by mass of ethanol were added to 100 parts by mass of a tobacco powder raw material (tobacco leaf, brazilian yellow-producing seed) having an average particle diameter of 30 μm, and the mixture was gently mixed with a spatula, followed by shaking for 30 minutes. The obtained mixture was molded into a tablet shape using a compression molding machine (trade name: TDP 0, LFA MACHINES oxford Ltd) at a compression pressure of 3 kN. The obtained compression-molded product was dried at 40℃for 3 hours, and ethanol contained in the compression-molded product was removed. Then, the compression molded product was heated in an oven at 190℃for 20 minutes, and the mass after heating (hereinafter referred to as "mass A") was measured. The heated compression molded product was immersed in glycerin, and left standing overnight at 60 ℃. Then, glycerin was removed by using a cell filter, and the quality of the obtained flavor molded body (hereinafter referred to as "quality B") was measured. The amount of glycerin contained in the flavor molded body was calculated from the difference between the mass B and the mass A. As a result, the amount of glycerin contained in the flavor molded body was 23.1% by mass. In addition, the surface of the obtained flavor molded article was less tacky. The results are shown in Table 1.

Example 2

A flavor molded article was produced in the same manner as in example 1, except that sucrose (manufactured by Fujifilm wako chemical Co., ltd., melting point 186 ℃ C., particle size about 2 mm) was used instead of glucose as the low-melting point material. The results are shown in Table 1.

Example 3

A flavor molded body was produced in the same manner as in example 1, except that the amount of glucose added was changed to 10 parts by mass based on 100 parts by mass of the tobacco powder raw material. The results are shown in Table 1. Fig. 2 shows a microscopic photograph of a cross section of the flavor molded body.

Example 4

A flavor molded body was produced in the same manner as in example 1, except that the amount of glucose added was changed to 30 parts by mass based on 100 parts by mass of the tobacco powder raw material. The results are shown in Table 1. Fig. 3 shows a microscopic photograph of a cross section of the flavor molded body.

Comparative example 1

A flavor molded body was produced in the same manner as in example 1, except that glucose was not added. The results are shown in Table 1. Fig. 4 shows a microscopic photograph of a cross section of the flavor molded body.

TABLE 1

As shown in table 1, the surfaces of the flavor molded bodies of examples 1 to 4, which are the flavor molded bodies of the present embodiment, were less tacky. On the other hand, the flavor molded article of comparative example 1, which was prepared without adding a low-melting point material, was highly sticky on the surface and had low handleability. As shown in fig. 2 to 4, it was confirmed that porous structures derived from a low-melting-point material (glucose) were formed in the flavor molded bodies of examples 3 and 4, which were flavor molded bodies of the present embodiment, whereas porous structures were not formed in the flavor molded bodies of comparative example 1. It is assumed that glycerin is held in pores of a porous structure in the flavor molded bodies of examples 1 to 4, and therefore, even when the glycerin content is large at 15 mass%, the surface tackiness is small.

Example 5

(Preparation of fragrance molded article)

10 Parts by mass of glucose (manufactured by Fujifilm wako chemical Co., ltd., melting point 146 ℃ C., particle size of about 0.2 mm) and 10 parts by mass of ethanol were added to 100 parts by mass of a tobacco powder raw material (tobacco leaf, brazil yellow seed) having an average particle diameter of 30 μm, and the mixture was gently mixed with a spatula and then shaken for 30 minutes. The obtained mixture was molded into a tablet shape using a compression molding machine (trade name: TDP 0, LFA MACHINES oxford Ltd) at a compression pressure of 3 kN. The obtained compression-molded product was dried at 40℃for 3 hours, and ethanol contained in the compression-molded product was removed. Then, the compression molded product was heated in an oven at 160℃for 3 minutes, and the mass after heating (hereinafter referred to as "mass A") was measured. The heated compression molded product was immersed in glycerin, and left standing overnight at 60 ℃. Then, glycerin was removed by using a cell filter, and the quality of the obtained flavor molded body (hereinafter referred to as "quality B") was measured. The amount of glycerin contained in the flavor molded body was 23% by mass as a result of calculation of glycerin contained in the flavor molded body from the difference between the mass B and the mass a. In addition, the surface of the obtained flavor molded article was less tacky.

(Sensory evaluation of non-Combustion heating type flavor aspirator in initial use)

150Mg of the thus-prepared flavor molded body was filled in a raw material chamber of an externally heated flavor aspirator PAX (trade name, manufactured by PAX Labs), and the flavor molded body was heated from the outside by heat transfer by turning on the power supply of PAX. The aerosol generated by heating was sucked by 4 persons of the expert panel, and sensory evaluation of the 1 st to 3 rd puffs, 4 th to 6 th puffs, 7 th to 10 th puffs, and the whole of the puffs was freely performed. The results are shown in Table 2. It was confirmed that the 4 panelists were sufficiently trained in sensory evaluation of the non-combustion heating type flavor aspirator, and the evaluation thresholds were equal, thereby realizing unification among the panelists.

Comparative example 2

(Preparation of fragrance molded article)

10 Parts by mass of glycerin and 10 parts by mass of ethanol were added to 100 parts by mass of a tobacco powder raw material (tobacco leaf, brazil yellow seed) having an average particle diameter of 30 μm, and the mixture was gently mixed with a spatula and then shaken for 30 minutes. The obtained mixture was molded into a tablet shape using a compression molding machine (trade name: TDP 0, LFA MACHINES oxford Ltd) at a compression pressure of 3 kN. The obtained compression molded product was dried at 40 ℃ for 3 hours, and ethanol contained in the compression molded product was removed, thereby producing a flavor molded product. The amount of glycerin contained in the flavor molded body was 9.1% by mass. The surface of the obtained flavor molded article was extremely sticky and the handleability was low.

Sensory evaluation was performed in the same manner as in example 5 using the prepared flavor molded body in a non-combustion heating type flavor aspirator. The results are shown in Table 2.

Comparative example 3

(Preparation of fragrance molded article)

10 Parts by mass of glucose (manufactured by Fujifilm wako chemical Co., ltd., melting point 146 ℃ C., particle size of about 0.2 mm), 10 parts by mass of glycerin, and 10 parts by mass of ethanol were added to 100 parts by mass of a tobacco powder raw material (tobacco leaf, brazilian yellow-producing seed) having an average particle diameter of 30 μm, and the mixture was gently mixed with a spatula and then shaken for 30 minutes. The obtained mixture was molded into a tablet shape using a compression molding machine (trade name: TDP 0, LFA MACHINES oxford Ltd) at a compression pressure of 3 kN. The obtained compression molded product was dried at 40 ℃ for 3 hours, and ethanol contained in the compression molded product was removed, thereby producing a flavor molded product. The amount of glycerin contained in the flavor molded body was 8.3% by mass. The surface of the obtained flavor molded article was extremely sticky and the handleability was low.

(Sensory evaluation during the initial period of use of non-Combustion heating type fragrance aspirator)

TABLE 2

As shown in table 2, the flavor component derived from glucose was released more rapidly from the flavor molded body of example 5 as the flavor molded body of the present embodiment, and the flavor was excellent in the initial use period, as compared with the flavor molded bodies of comparative examples 2 and 3.

Claims

1. A method for producing a flavor molded body for a non-combustion heating type flavor aspirator, the method comprising:

A step of compression-molding the mixture to form a compression-molded product;

heating the compression molded product to a temperature equal to or higher than the melting point of the material; and

And impregnating the heated compression molded article with an aerosol source.

2. The method of claim 1, wherein,

The material is at least one material selected from saccharides, grease, fatty acid and aliphatic hydrocarbon.

3. The method according to claim 1 or 2, wherein,

The material is a saccharide.

4. A method according to claim 2 or 3, wherein,

The saccharide is at least one saccharide selected from glucose, sucrose, fructose, mannose, xylose, galactose, ribose, arabinose, erythrose, erythrulose, trehalose, xylitol, rhamnose, sorbitol, agarose, amylose, starch and chitosan.

5. The method according to any one of claims 1 to 4, wherein,

The shape of the material is powder, granular or flake.

6. The method according to any one of claims 1 to 5, wherein,

The aerosol source is at least one selected from glycerol, 1, 3-propanediol, propylene glycol, and 1, 3-butanediol.

7. The method according to any one of claims 1 to 6, wherein,

The alcohol with 2-7 carbon atoms is ethanol.

8. The method according to any one of claims 1 to 7, wherein,

9. The method according to any one of claims 1 to 8, wherein,

The flavor molded body has a tablet shape.

10. A flavor molded body for a non-combustion heating type flavor inhaler, comprising a tobacco powder raw material having an average particle diameter of 300 [ mu ] m or less, an aerosol source, and a material having a melting point of 30 to 200 ℃,

The aerosol source is held within the pores of the porous structure,

11. The flavor molded body according to claim 10, wherein,

12. The flavor molded body according to claim 10 or 11, wherein,

The material is a saccharide.

13. The flavor molded body according to claim 11 or 12, wherein,

14. The flavor molded body according to any one of claims 10 to 13, wherein,

15. The flavor molded body according to any one of claims 10 to 14, having a tablet shape.

16. A non-combustion heating type flavor aspirator, comprising:

a fragrance source container for containing the fragrance molded body according to any one of claims 10 to 15,

Power supply unit having power supply unit

And a heating unit that receives power from the power supply unit and heats the flavor molded body in the flavor source housing.