CN120344162A - Flavor Sticks and Heat-Not-Burn Flavor Inhalation Systems - Google Patents

Abstract

A flavor stick that is inserted into a heating chamber of a flavor inhalation device during use and is heated from the peripheral side by a heater, the flavor stick comprising: a flavor stick segment that contains an aerosol matrix and a flavor source; a mouthpiece segment that is connected to the rear end of the flavor stick segment and has a mouthpiece end; a first wrapping sheet that wraps the outermost layer of the flavor stick segment; and a second wrapping sheet that at least partially wraps the outermost layer of the mouthpiece segment, wherein the basis weight and/or thickness of the second wrapping sheet is relatively larger than that of the first wrapping sheet.

Description

Flavor stick and heated non-burning flavor inhalation system

Technical Field

The present invention relates to a flavor stick and a heated non-burning flavor inhalant product.

Background

Conventionally, flavor sticks for use in heated non-burning flavor inhalers for inhaling flavors derived from flavor sources without burning are known. As one form, there is known a flavor stick including a flavor stick section containing a flavor source and an aerosol substrate, and a mouthpiece section connected to the flavor stick section (for example, see patent document 1).

A flavor stick of this type is used with a flavor inhaler device at the time of inhalation. Typically, the flavor stick is inserted into a heating chamber of a flavor inhaler and heated by a heater.

CITATION LIST

Patent literature

PTL 1 JP 7021079 B2

Disclosure of Invention

Problems to be solved

Conventionally, however, there has been a problem in that the stick is easily broken when the flavor stick is inserted into the heating chamber of the flavor inhaler. For example, in so-called slim flavor bars having a small diameter, it is particularly desirable to solve this problem. The present disclosure was devised in view of the above-described circumstances, and aims to provide a technique that makes a flavor stick less likely to break when inserted into a heating chamber of a flavor inhaler.

Solution to the problem

[ Aspect 1]

A flavor stick according to the present disclosure for solving the above-described problems is a flavor stick that is inserted into a heating chamber of a flavor inhaler during use and heated from an outer peripheral side by a heater, the flavor stick comprising a flavor stick section containing an aerosol substrate and a flavor source, a mouthpiece section connected to a rear end of the flavor stick section and having a mouthpiece end, a first wrapping sheet wrapping an outermost layer of the flavor stick section, and a second wrapping sheet wrapping at least partially the outermost layer of the mouthpiece section, wherein the second wrapping sheet is relatively larger in at least one of basis weight and thickness than the first wrapping sheet.

[ Aspect 2]

In aspect 1, formula (1) may be satisfied, where ρ1 is the basis weight of the first wrapping sheet, and ρ2 is the basis weight of the second wrapping sheet.

0.3 Ρ1/ρ2 <. (1.)

[ Aspect 3]

In aspect 1 or 2, formula (2) may be satisfied, where t1 is the thickness of the first wrapping sheet, and t2 is the thickness of the second wrapping sheet.

0.3 T1/t2 < 1. (2)

[ Aspect 4]

In any one of aspects 1 to 3, the second wrapping sheet may have a basis weight ρ2 of 50 gsm or more and 80 gsm or less, and the thickness t2 may be 50 μm or more and 80 μm or less.

[ Aspect 5]

In any of aspects 1 to 4, the mouthpiece section may comprise a hollow element disposed adjacent the rear end of the flavor bar section, and the hollow element may comprise a paper tube. In this case, formula (3) may be satisfied, where t3 is the thickness of the paper tube, and D1 is the diameter of the flavor bar.

0.015 T3/D1 is not less than 0.06. (3)

[ Aspect 6]

In any of aspects 1 to 5, the flavor source may comprise a reconstituted tobacco sheet, and the reconstituted tobacco sheet may be a sheet subjected to crimping. Formula (4) may be satisfied where W is the curl width of the reconstituted tobacco sheet and D1 is the diameter of the flavor rod.

0.01 W/D1 is not less than 0.08. (4)

[ Aspect 7]

In any of aspects 1 to 5, the flavor source may comprise a reconstituted tobacco sheet, and the reconstituted tobacco sheet may be a sheet subjected to crimping. Formula (5) may be satisfied where W is the curl width of the reconstituted tobacco sheet and D1 is the diameter of the flavor rod.

0.1 W/D1 is not less than 0.4. (5)

[ Aspect 8]

In any of aspects 1-7, the flavor bar can have an overall length of 60 mm or more and 85 mm or less, and the flavor bar segment can have a length of 20 mm or more and 30 mm or less.

[ Aspect 9]

In any of aspects 1 to 8, the flavor bar may further comprise a front section connected to a front end side of the flavor bar section. The ventilation resistance of the front section may be greater than the ventilation resistance of the nozzle section.

[ Aspect 10]

In aspect 9, formula (6) may be satisfied, where L1 is the length of the front section and D1 is the diameter of the flavor bar.

0.8 L1/D1 is not less than 2.0. (6)

[ Aspect 11]

In aspect 10, the length of the anterior segment can be 5mm or more and 10 mm or less.

[ Aspect 12]

In any of aspects 1 to 11, the flavor bar may have a vent for introducing air from the outside into the interior of the mouthpiece section. In the longitudinal direction of the flavor bar, the distance L2 from the rear end of the flavor bar segment to the vent hole may be smaller than the distance L3 from the mouthpiece end to the vent hole.

[ Aspect 13]

In aspect 12, the relationship between the distance L2 and the diameter D1 of the flavor bar may satisfy formula (7).

0.5 L2/D1 is not less than 2.0. (7)

[ Aspect 14]

A heated non-burning flavor inhaler product according to the present disclosure may include a flavor inhaler device and a flavor bar according to any one of aspects 1 to 13. The flavor inhaler may include a housing in which an insertion port for the flavor stick is formed, a heating chamber which is formed inside the housing and allows the flavor stick to be inserted through the insertion port, and a heater for heating the flavor stick inserted into the heating chamber from the outer peripheral side.

[ Aspect 15]

In aspect 14, the insertion port may be formed in an upper wall of the housing, the cleaning port may be formed in a bottom wall of the housing, and the insertion port, the heating chamber, and the cleaning port may be coaxially arranged, an elastic sheet may be further provided to partially cover the cleaning port to form an air inlet for introducing air into the heating chamber from outside, wherein the elastic sheet is provided to protrude from the cleaning port toward the heating chamber side in its original shape, and a front end of the flavor bar may be positioned by contacting the elastic sheet when the flavor bar is inserted into the heating chamber.

[ Aspect 16]

In aspect 15, inside the housing, an insulating member may be provided in a region between the bottom wall of the housing and the heater.

[ Aspect 17]

In any of aspects 14 to 16, the housing may include an upper housing and a lower housing that are separable from each other.

[ Aspect 18]

In aspect 17, the insertion port may be formed in the upper housing. The power supply unit may be accommodated in the lower case such that the power supply unit is exposed to the outside from an upper open end of the lower case when the upper case is removed from the lower case.

[ Aspect 19]

In aspects 17 or 18, the heater may be positioned at a position retracted downward from the upper open end of the lower housing.

[ Aspect 20]

In any of aspects 17 to 19, a groove may be formed on an outer surface of the housing, the groove extending across and along the lower open end of the upper housing and the upper open end of the lower housing. A second air inlet for introducing air into the heating chamber from the outside may be formed at the bottom of the recess.

Advantageous effects of the invention

In accordance with the present disclosure, a technique may be provided that makes the flavor stick less prone to breakage when inserted into the heating chamber of a flavor inhaler.

Drawings

Fig. 1 is a schematic external view of a flavor inhaler.

Fig. 2 is a schematic configuration view of the flavor inhaler.

Fig. 3 is a schematic configuration view of the flavor inhaler.

Fig. 4 is a schematic block diagram of a flavor bar.

Fig. 5 is a diagram showing an elastic sheet.

Fig. 6 is a diagram showing a modified example of the elastic sheet.

Fig. 7 is a partial schematic view showing a second air inlet formed in a groove of the housing.

Fig. 8 is a diagram showing a modified example of a flavor bar.

Fig. 9 is a view showing a state in which a flavor stick is inserted into a heating chamber of a flavor inhaler.

FIG. 10 is a diagram showing reconstituted tobacco sheet forming a flavor source.

Fig. 11 is a diagram showing a modified example of a flavor bar.

Fig. 12 is a diagram showing a modified example of the flavor inhaler.

Detailed Description

Embodiments of a flavor stick and heated non-burning flavor inhalation product according to the present disclosure will be described with reference to the accompanying drawings. It should be noted that materials, shapes, relative arrangements, and the like of the components disclosed in the following embodiments should not be construed as limiting the technical scope of the present invention to only those mentioned unless explicitly stated otherwise.

The flavor stick according to the present disclosure is a flavor stick inserted into a heating chamber of a flavor inhaler and provided with a flavor lever heated from the outer peripheral side by a heater provided on a side peripheral portion of the heating chamber.

Example 1]

Fig. 1 is a schematic external view of a flavor inhaler device 30 for non-combustion heating of a flavor stick according to embodiment 1. Fig. 2 and 3 are schematic configuration views of the flavor inhaler 30. Fig. 2 and 3 show the internal structure of the flavor inhaler 30. Fig. 4 is a schematic structural view of the flavor stick 1 according to example 1. The flavor inhaler 30 is an inhaler used when inhaling the flavor stick 1, and the heating non-burning flavor inhaler product is composed of the flavor stick 1 and the flavor inhaler 30.

As shown in fig. 1 to 3, the flavor inhaler 30 includes a housing 31 that houses various elements constituting the device, and a heating chamber 34 is formed inside the housing 31. The housing 31 also accommodates a heater 50, a power supply unit 51, a control unit 52, and the like. In fig. 1, the vertical direction (height direction) of the flavor inhaler 30 is shown as the X direction, the width direction is shown as the Y direction, and the depth direction is shown as the Z direction. However, these directions are merely illustrative for convenience of explanation.

In the example shown in fig. 1, the housing 31 has a substantially rectangular parallelepiped shape, but the shape of the housing 31 is not particularly limited. The housing 31 includes an upper housing 32 and a lower housing 33. The upper case 32 and the lower case 33 are detachably joined by joining means. The engagement means may be, for example, a snap-fit arrangement, or other known arrangements may be employed. Fig. 2 schematically shows a state in which the upper case 32 and the lower case 33 are joined as one body. Fig. 3 schematically shows a state in which the upper case 32 is removed from the lower case 33. In the example shown in fig. 1, the parting line at the junction of the upper case 32 and the lower case 33 is located approximately in the middle in the height direction (X direction) of the case 31. However, the position of the parting line of the housing 31 is not particularly limited. Note that a single-dot chain line L shown in fig. 2 indicates a position where the upper case 32 and the lower case 33 are connected.

Inside the housing 31, a heating chamber 34 extends in the vertical direction (X direction) of the flavor inhaler 30 (housing 31), which allows insertion (i.e., can receive) of the flavor stick 1 through an insertion port 37 described later. For example, a central axis extending along the extending direction of the heating chamber 34 extends parallel to the X direction. The heating chamber 34 is defined by an upper sleeve 35 mounted in the upper housing 32 and a lower sleeve 36 mounted in the lower housing 33. The upper end of the upper sleeve 35 is fixed to, for example, the upper wall 321 of the upper housing 32. The upper sleeve 35 includes a tapered tube section 351 from the upper end side and a straight tube section 352 connected to the lower end of the tapered tube section 351. The straight pipe section 352 is a tubular (cylindrical) member having a constant inner diameter, and the tapered pipe section 351 is a tubular member formed such that the inner diameter gradually increases from the lower end to the upper end. The lower end of the lower sleeve 36 is fixed to, for example, a bottom wall 331 of the lower housing 33. The lower sleeve 36 is a tubular member having a constant inner diameter and has the same inner diameter as the straight tube section 352.

In a state where the upper case 32 and the lower case 33 are joined as a unit, the upper sleeve 35 and the lower sleeve 36 are coaxially arranged, and the lower end 35A of the upper sleeve 35 and the upper end 36A of the lower sleeve 36 are configured to abut against each other in an abutting state. The heating chamber 34 is formed by a cavity formed inside the upper sleeve 35 and the lower sleeve 36. Note that reference numeral 320 in fig. 3 is a lower open end of the upper case 32, and reference numeral 330 is an upper open end of the lower case 33. The lower end 35A of the upper sleeve 35 is arranged flush with the lower open end 320 of the upper housing 32 in the X-direction. Similarly, the upper end 36A of the lower sleeve 36 is arranged flush with the upper open end 330 of the lower housing 33 in the X-direction. In addition, a protrusion 353 is provided on the inner surface of the straight tube section 352 of the upper sleeve 35. The protrusion 353 is a protrusion for preventing the flavor stick 1 inserted into the heating chamber 34 from being accidentally removed (dropped out) from the heating chamber 34. The protrusions 353 may be ribbed and protrude from the inner surface of the straight tube section 352 toward the heating chamber 34. In addition, the protrusions 353 may be arranged at a plurality of positions along the circumferential direction of the straight pipe section 352.

An insertion port 37 is formed in the upper wall 321 of the upper housing 32, allowing the flavor bar 1 to be inserted into the heating chamber 34 through the insertion port 37. In other words, the insertion port 37 of the flavor inhaler 30 communicates with the upper end of the heating chamber 34, and can be considered as an upper end opening of the heating chamber 34. A sliding shutter member 38 is also provided on the upper wall 321 of the upper housing 32, allowing the shutter member 38 to freely open and close.

As shown in fig. 2 and 3, a cleaning port 39, which is an opening for cleaning, is formed in the bottom wall 331 of the lower case 33. The flavor inhaler 30 has an insertion port 37, a heating chamber 34, and a cleaning port 39 coaxially arranged along a straight line. The cleaning port 39 may be used to insert and remove a cleaning head of a cleaning tool into and from the heating chamber 34 from the outside (below the apparatus), or conversely, to insert and remove a cleaning head of a cleaning tool inserted into the heating chamber 34 from the insertion port 37 to the outside.

An elastic sheet 40 having elasticity (flexibility) is attached to the bottom wall 331 of the lower case 33 to partially cover the cleaning port 39. Fig. 5 is a diagram showing the elastic sheet 40. (A) Is a schematic longitudinal cross-sectional view of the cleaning port 39 (bottom side) of the flavor inhaler 30. The longitudinal section of the flavor inhaler 30 is a cross section taken along the vertical direction (X direction) of the flavor inhaler 30. For example, (a) shows a cross section at a position passing through the central axis of the heating chamber 34. (B) Is a plan view of the elastic sheet 40 disposed in the cleaning port 39 as viewed from the direction of arrow a shown in (a). The elastic sheet 40 is integrally formed with the mounting portion 41, for example, and is attached to the bottom wall 331 via the mounting portion 41. The mounting portion 41 has, for example, a ring shape. A recess 332 (having a counterbore shape for attaching the mounting portion 41) is formed on the outer surface 331A of the bottom wall 331 at the edge of the cleaning port 39, and the mounting portion 41 is fixed in the recess 332. However, the shape of the mounting portion 41 and the manner of attachment thereof are not particularly limited.

The elastic sheet 40 extends from the inner end of the mounting portion 41. The elastic sheet 40 is provided to protrude (rise) into a dome shape from the cleaning port 39 toward the heating chamber 34 side (i.e., upward) in its original shape. That is, the elastic sheet 40 has a convex shape extending from the inner end of the mounting portion 41 toward the heating chamber 34 side (i.e., upward). The original shape refers to a shape of the elastic sheet 40 when not deformed by an external force. The elastic sheet 40 partially covers the cleaning port 39 to form a first air inlet 42 for introducing (sucking) air from the outside to the bottom of the heating chamber 34.

In the example shown in fig. 5 (B), the first air intake 42 in the elastic sheet 40 includes slits 42A and 42B intersecting in a cross shape. In addition, a circular hole 42C is formed at the intersection of the slits 42A and 42B. Of course, the configuration of the first air intake 42 in the elastic sheet 40 is not particularly limited. For example, the number of slits is not particularly limited, and the angle at which the slits intersect is also not particularly limited.

As shown in fig. 6, the elastic sheet 40 may include a hole 42C (air inlet) and a cutout section 42D. The cut-out section 42D is a cut-out formed in the elastic sheet 40. Typically, lips 43A and 43B on both sides of the cutout section 42D of the elastic sheet 40 contact each other, but when a user uses a cleaning tool, for example, the elastic sheet 40 is pressed by the cleaning head, causing the cutout section 42D to open, thereby allowing easy cleaning with the cleaning tool.

In this embodiment, the heater 50, the power supply unit 51, and the control unit 52 are housed in the lower case 33, as shown in fig. 2 and 3. The heater 50 is disposed, for example, in the lower sleeve 36. The lower sleeve 36 is a metal pipe, such as stainless steel, and the planar heater 50 may be disposed to cover an outer circumferential surface of the metal pipe. For example, the heater 50 may be a flexible metal thin film heater or a film heater. In addition, an electrically insulating material (such as polyimide) may be disposed on the outer peripheral side of the heater 50 to cover the heater 50. When the operation power is supplied from the power supply unit 51, the heater 50 generates heat. As described above, the flavor inhaler 30 includes the heater 50 provided on the side peripheral portion of the heating chamber 34, thereby allowing the flavor stick 1 inserted into the heating chamber 34 to be heated from the outer peripheral side. The power supply unit 51 may be configured to include, for example, a lithium ion battery, a nickel battery, an alkaline battery, or the like. The control unit 52 is an electronic component that performs various controls in the flavor inhaler 30, and may be, for example, an MCU (micro controller unit). The MCU is mainly configured with a processor, and may further include a memory composed of a storage medium such as a RAM (random access memory) necessary for the operation of the processor and a ROM (read only memory) for storing various information. For example, a processor is a circuit that combines circuit elements, such as semiconductor elements. During the operation of the flavor inhaler 30, the control unit 52 controls the supply of electric power from the power supply unit 51 to the heater 50.

In addition, the heat insulating member 306 is provided inside the housing 31 of the flavor inhaler 30. The heat insulating member 306 is positioned in the region between the bottom wall 331 of the housing 31 and the heater 50.

In this embodiment, the housing 31 has the separable upper and lower housings 32 and 33 as described above, by removing the upper housing 32 from the lower housing 33, the power supply unit 51 accommodated in the lower housing 33 is allowed to be exposed to the outside through the upper open end 330 of the lower housing 33. Therefore, the battery is easy to replace or discard.

As shown in fig. 2 and 3, the heater 50 is accommodated inside the lower case 33. The heater 50 is not disposed in the upper end section of the lower sleeve 36. Accordingly, the heater 50 may be positioned at a position retracted downward from the upper open end 330 of the lower housing 33. This makes it less likely that the user's finger will directly touch the heater 50 when the upper case 32 is removed from the lower case 33.

In addition, the lower case 33 may be provided with an operation unit operable by a user and a notification unit for notifying various information. The operation unit may be, for example, a button switch, but may be constituted by a switch other than a button type or a touch panel. The notification unit may comprise, for example, a light emitting element. The notification unit may notify various information according to the color emitted by the light emitting element. Furthermore, the notification unit may be further configured to include a vibration element.

As shown in fig. 1, a groove 300 is formed on the outer surface of the housing 31, which groove spans the lower open end 320 of the upper housing 32 and the upper open end 330 of the lower housing 33, and extends along the lower open end 320 and the upper open end 330. The groove 300 is formed to surround the housing 31 in a circumferential direction orthogonal to a height direction (X direction) of the housing 31. A second air inlet for introducing air into the heating chamber 34 from the outside is formed at the groove bottom of the groove 300.

Fig. 7 is a partial schematic view showing the second air inlet 301 formed in the groove 300 of the housing 31. In particular, it shows a schematic configuration of the portion surrounded by the chain line B in fig. 2. Reference numeral 302 in fig. 7 is a first half groove formed on the outer surface side of the lower open end 320 of the upper case 32, and reference numeral 303 is a second half groove formed on the outer surface side of the upper open end 330 of the lower case 33. When the upper case 32 and the lower case 33 are joined as a unit, the first half groove 302 and the second half groove 303 are combined to form the groove 300.

As shown in fig. 7, the second air inlet 301 is open at the groove bottom 304 of the groove 300. The second air inlet 301 communicates with the heating chamber 34 through an air passage 305, and air sucked from the outside through the second air inlet 301 is introduced into the heating chamber 34 via the air passage 305. In this embodiment, the air introduced through the second air inlet 301 and the air passage 305 is introduced to an intermediate position in the height direction of the heating chamber 34, as will be described in detail later. In this embodiment, since the second air inlet 301 is opened at the groove bottom 304 of the groove 300, the second air inlet 301 can be prevented from being accidentally blocked by the user's fingers while the user holds the housing 31.

Next, the structure of the flavor stick 1 will be described. As shown in fig. 4, the flavor stick 1 is a so-called elongated non-combustion heated flavor inhaler, in which a plurality of rod-shaped segments are connected to each other and have a diameter of, for example, 6mm or less. In this embodiment, each segment constituting the flavor bar 1 has a cylindrical bar shape. In this specification, a flavor bar 1 having a diameter of 6mm or less is referred to as an elongate shape. Also, in the present specification, the diameter of the flavor stick 1 refers to the diameter of a flavor stick section 11 described later. The flavor bar 1 may have a diameter of 4mm or more and 6mm or less, or may have a diameter of 5mm or more and 6mm or less.

The flavour stick 1 comprises a flavour bar segment 11 and a mouthpiece segment 12, which is connected to the rear end of the flavour bar segment 11 and has a mouthpiece end. The flavor bar 1 has a cylindrical rod form extending in one direction, and reference symbol CL in fig. 3 is the central axis of the flavor bar 1. Note that the flavor stick section 11 and the suction nozzle section 12 are coaxially arranged, and the center axis CL can also be said to be the center axes of the flavor stick section 11 and the suction nozzle section 12. Hereinafter, the direction in which the center axis CL extends is also referred to as the axial direction of the flavor stick section 11 and the suction nozzle section 12.

Reference numeral 1a in fig. 3 is a nozzle end 1a formed on the rear end (downstream end) side of the flavor stick 1, and reference numeral 1b is the front end (upstream end) of the flavor stick 1. When inhaling the flavor stick 1, the flavor stick 1 is inserted into the heating chamber 34 of the flavor inhaler 30 from the front end 1b side. During inhalation of the flavour stick 1, air supplied to the heating chamber 34 through the first air inlet 42 of the flavour-inhalation device 30 is introduced into the interior of the flavour stick 1 from the front end 1 b.

The flavor bar segment 11 is a segment in which the flavor source 111 is wrapped with wrapping paper 112, which releases flavor components when heated from the outer peripheral side by the heater 50 in a state of being inserted into the heating chamber 34. The flavor source 111 is, for example, a tobacco filler containing an aerosol matrix. The tobacco filler may include, for example, one or more types of cut filler, tobacco particles, or reconstituted tobacco material.

The reconstituted tobacco material may be in the form of granules or powder obtained by cutting or grinding the reconstituted tobacco sheet into small pieces, or the reconstituted tobacco material may be folded without cutting the reconstituted tobacco sheet. The reconstituted tobacco sheet is formed by adding a binder, a gelling agent, a crosslinking agent, a flavoring agent, a viscosity modifier, and the like to the reconstituted tobacco and kneading, and then forming the resultant into a sheet by a suitable method. Homogenized tobacco is a tobacco material obtained by pulverizing and mixing tobacco leaves, dried tobacco leaves, cut filler, expanded tobacco, reconstituted tobacco, and the like. The reconstituted tobacco sheet may be a reconstituted tobacco slurry sheet (reconstituted tobacco casting sheet), a reconstituted tobacco papermaking sheet or a reconstituted tobacco rolling sheet formed by a suitable method such as a slurry method, a papermaking method or a rolling method. For example, the reconstituted tobacco slurry sheet is a reconstituted tobacco sheet manufactured by drying and dehydrating reconstituted tobacco slurry spread on a flat plate. The reconstituted tobacco papermaking sheet is a reconstituted tobacco sheet manufactured by causing a reconstituted tobacco slurry mixed with pulp (cellulose fibers) to form paper. The reconstituted tobacco rolled sheet is a reconstituted tobacco sheet manufactured by rolling a reconstituted tobacco slurry into a sheet with a roller or the like and drying the resultant.

The tobacco filler may also contain flavoring agents. The type of the flavoring agent is not particularly limited. In addition, the flavor source 111 need not be a tobacco filler, so long as it is a material that releases flavor components when heated by the heater 50. In this case, for example, the flavor source 111 may be exemplified by plant material that does not contain tobacco components. That is, the flavor source 111 may include one or more selected from the group consisting of parenchyma, veins, stems, roots, flowers, seeds, and pulp of a plant that does not contain a tobacco component. The herbal material may be suitably used as a flavor source for plant material that does not contain tobacco components.

The filling amount of the flavor source 111 in the flavor bar segment 11 is not particularly limited, and may be, for example, 140 mg or more and 350 mg or less. Preferably, the fill level of the flavor source 111 is 140 mg or greater and 280 mg or less, more preferably 140 mg or greater and 250 mg or less, and even more preferably 140 mg or greater and 200 mg or less. The volume of the flavor source 111 is not particularly limited, but it may be, for example, 450 mm ³ or more.

An aerosol matrix is a matrix that releases volatile materials when heated by heater 50, which generates an aerosol when cooled. The type of aerosol substrate is not particularly limited, and may be a liquid containing one or more substances selected from the group consisting of glycerin, propylene glycol, glyceryl triacetate, and 1, 3-butanediol. The content of the aerosol matrix in the flavor source 111 is not particularly limited, and may be, for example, 8% by weight or more.

In addition, the wrapping paper 112 may be any sheet material capable of wrapping the flavor source 111 in a rod form, and a material such as paper or a polymer film may be used. The wrapping paper 112 may be composed of a single sheet material, or may be formed by laminating a plurality of sheet materials. Wrapping paper 112 may also have a coating on the outer or inner surface. For example, the wrapping paper 112 may be a laminate sheet having paper and a polymer film, and a waterproof coating may be applied to either or both of the inner and outer surfaces. This configuration can inhibit the formation of stains during storage or inhalation of the flavor stick 1 due to volatilization or leakage of the volatile flavor source or aerosol substrate from the flavor stick segment 11.

In the example shown in fig. 4, the nozzle section 12 comprises a cooling section 121 and a filtering section 122. The cooling section 121 is formed as a hollow element disposed adjacent the rear end of the flavor bar section 11. In this embodiment, the flavor rod segment 11 (hollow element) is formed of a paper tube that is processed into a cylindrical shape by laminating one or more sheets of paper. As shown in fig. 3, a cooling section 121 is disposed adjacent the rear end of the flavor bar section 11. That is, the cooling section 121 is disposed rearward (downstream) of the flavor bar section 11, and the filtering section 122 is disposed rearward (downstream) of the cooling section 121.

In the example shown in fig. 3, the flavor stick 1 is formed by wrapping the flavor stick segment 11 and the mouthpiece segment 12 together with tipping paper 13. Tipping paper 13 is a wrapper sheet material that wraps the flavor stick segment 11 and the mouthpiece segment 12 together. Specifically, tipping paper 13 encapsulates flavor bar segment 11, cooling segment 121, and filtering segment 122 together and connects them coaxially. Note that the cooling section 121 and the filtering section 122 of the nozzle section 12 may be wrapped together and integrally connected with wrapping paper, and the integrated nozzle section 12 may be connected to the flavor bar section 11 with tipping paper 13. In the example shown in fig. 4, the rear side of the flavor stick section 11 and the entire nozzle section 12 are wrapped in a state covered with tipping paper 13. The length of the section of the rear side of the flavor stick section 11 covered with tipping paper 13 (length in the axial direction of the stick) is preferably shortened within a range that allows the flavor stick section 11 and the mouthpiece section 12 to be firmly connected, preferably 5 mm or less. This makes it easier for heat to be transferred to the flavor source 111 when the flavor bar segment 11 is heated from the outer peripheral side by the heater 50.

The cooling section 121 is a section for cooling the volatile substances released from the flavor bar section 11 (flavor source 111) during inhalation of the flavor bar 1. The volatile material released from the flavor bar segment 11 (flavor source 111) is cooled during the downstream (backward) flow along the cooling segment 121, thereby promoting aerosol generation. As shown in fig. 4, the cooling section 121 has a vent 14 for introducing air into the interior of the mouthpiece section 12. The ventilation holes 14 are formed to penetrate the tipping paper 13 and the cooling segment 121 (paper tube) in the thickness direction. During inhalation of the flavor bar 1, the volatile substances introduced from the flavor bar segment 11 are mixed with the air passing through the ventilation holes 14 into the interior of the cooling segment 121, thereby promoting the cooling of the volatile substances and the generation of aerosols. However, the flavor stick 1 may not have the vent hole 14. In the configuration example shown in fig. 3, the vent hole 14 is provided on the upstream side (front end side) of the cooling section 121. By setting the position for sucking air from the ventilation hole 14 to the upstream side (front end side) of the cooling section 121, it is easy to secure a section for cooling the volatile substances introduced from the flavor bar section 11 to the cooling section 121, thereby enhancing the effect of promoting the cooling of the volatile substances and the generation of aerosol.

In addition, the inner surface of the paper tube constituting the cooling section 121 may be coated with a polymer coating (such as polyvinyl alcohol) or a polysaccharide (such as pectin). This may increase the cooling effect by utilizing the heat of absorption and dissolution associated with the phase change of the coating. As another aspect of the cooling section 121, the cooling sheet member may be filled inside a cylindrical paper tube.

The thickness of the material (paper tube) constituting the cooling section 121 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.

The filter segment 122 is a segment including, for example, a filter material 1221 and wrapping paper 1222 wrapping the filter material 1221. For example, the wrapping paper 1222 may be adhered to the outer periphery of the filter material 1221 with an adhesive. Filter material 1221 filter materials commonly used in smoking articles may be used. The filter material 1221 may be, for example, a cellulose acetate filter material formed of cellulose acetate fibers into a cylindrical shape. The form of the filter material 1221 is not particularly limited, and may be, for example, a center hole filter material. The center hole filter material is a filter material having a hollow portion in a central portion of a cross section in an axial direction, for example, formed by generating a center hole in the axial direction of a cellulose acetate filter material. Note that the filter material 1221 may be wrapped without the wrapping paper 1222.

The filter segment 122 may comprise a variety of filter materials. For example, the filter segment 122 may have a cellulose acetate filter material disposed on the suction nozzle end 1a side, wherein the central hole filter material is disposed upstream of the cellulose acetate filter material. Of course, the form of the filter segment 122 is not particularly limited, and other forms may be employed. When the filter segment 122 includes multiple filter materials, each filter material may be individually wrapped with a first wrapper and the multiple filter materials may be collectively wrapped with a second wrapper.

The material of the wrapping paper 1222 is not particularly limited, and a known material may be used. The thickness of the wrapping paper 1222 is not particularly limited, and is generally 20 μm or more and 140 μm or less. The basis weight of the wrapping paper 1222 is also not particularly limited, and is generally 20 gsm or more and 100 gsm or less. In addition, a waterproof coating may be applied to either or both of the inner and outer surfaces of the wrapping paper 1222.

The material of the tipping paper 13 is not particularly limited, and may include paper made of general plant fibers (pulp), a sheet of chemical fibers using a polymer system (such as polypropylene, polyethylene, nylon), a polymer sheet, a metal foil, or a composite material combining these. For example, tipping paper 13 may be made from a composite material by laminating a polymeric sheet to a paper substrate. In addition, a water-repellent coating may be applied to either or both of the inner and outer surfaces of the tipping paper 13.

Further, the flavor stick 1 may employ various modified examples. Fig. 8 is a diagram showing a modified example of the flavor stick 1 according to embodiment 1. Here, the explanation focuses on the difference from the structure shown in fig. 4, and detailed explanation of common elements is omitted by assigning the same reference numerals.

In the aspect of the flavor stick 1 shown in fig. 8 (a), only the configuration of the nozzle segment 12 is different from the aspect shown in fig. 4. The suction nozzle segment 12 shown in fig. 8 (a) is formed as a segment in which the center hole filter material 1221A is wrapped with the wrapping paper 1222. The center hole 1221B is provided through a center portion of a cross section of the center hole filter material 1221A in the axial direction. Thus, the central bore provides the function of both the cooling section and the filtering section. In the aspect shown in fig. 8 (a), the ventilation hole 14 is formed in the suction nozzle section 12. The ventilation holes 14 penetrate the tipping paper 13, the wrapping paper 1222, and the center hole filter material 1221A in the thickness direction, thereby allowing outside air to be introduced into the center hole 1221B.

In the aspect of the flavor stick 1 shown in fig. 8 (B), only the configuration of the nozzle segment 12 is different from the aspect shown in fig. 3. The suction nozzle section 12 shown in fig. 8 (B) includes a support section 123, a cooling section 121, and a filtering section 122. The support section 123, the cooling section 121, and the filter section 122 are arranged in this order from the front end side (upstream side) of the nozzle section 12. The support section 123 is a section of a hollow element that is arranged in contact with the rear end of the flavor bar section 11 so as to support the rear end of the flavor bar section 11 with its front end surface. The support segment 123 is formed as a segment of central bore filter material 1231 wrapped with wrapping paper 1232. The center hole 1233 is provided through a center portion of a cross section of the center hole filter material 1231 in the axial direction. During inhalation of the flavor bar 1, the volatiles released from the flavor bar segment 11 (flavor molded body 22) flow through the central aperture 1233 of the support segment 123.

In the aspect of the flavor stick 1 shown in fig. 8 (C), the difference from the aspect shown in fig. 4 is that the front section 15 is connected to the front end side of the flavor stick section 11. In the flavor bar 1 shown in fig. 8 (C), the front end 1b of the flavor bar 1 is formed by the front end surface of the front section 15. The front section 15 is a member for preventing volatile substances released from the flavor bar section 11 from leaking out from the front end 1b side of the flavor bar 1. The front section 15 includes a plug material 151 having a cylindrical shape and wrapping paper 152 wrapping the plug material 151. The plug material 151 may be a member formed of cellulose acetate fibers into a cylindrical shape, for example. The front section 15 may take other configurations, such as a paper filter filled with sheet-like pulp paper in the wrapping paper 152. In the case of a paper filter, this is preferable because it is less likely to be deformed by the heat of the heater 50. When cellulose acetate fiber is used for plug material 151, it may be configured to not include a plasticizer, such as glyceryl triacetate. This makes it easier to prevent the plug material 151 from being deformed (contracted) due to the heat of the heater 50. Instead of forming plug material 151 from a fibrous body, plug material 151 may be formed from a porous body.

In the example shown in fig. 8 (C), the first tipping paper 16 wraps the front section 15, the flavour rod segment 11 and the cooling segment 121. The first tipping paper 16 is adhered to the outer peripheral surfaces of the front section 15, the flavour rod segment 11 and the cooling segment 121, thereby joining them into one piece. The intermediate assembly of the front section 15, flavor bar section 11 and cooling section 121 integrated by the first tipping paper 16 is connected to the filter section 122 by wrapping them together with the second tipping paper 17. The second tipping paper 17 is adhered to the first tipping paper 16, the cooling segment 121 and the filtering segment 122.

In the example shown in fig. 8 (C), the front end position of the first tipping paper 16 coincides with the front end of the front section 15 (the front end 1b of the flavor bar 1), and the rear end position of the first tipping paper 16 is positioned at the intermediate portion in the axial direction of the cooling section 121. The rear end position of the second tipping paper 17 coincides with the rear end of the filter stage 122 (the suction nozzle end 1a of the flavor bar 1). The front end position of the second tipping paper 17 is arranged at an upstream side (front end side) position of the cooling section 121 and is positioned on the front end 1b side (upstream side) of the flavor bar 1 compared to the rear end of the first tipping paper 16. As shown in fig. 8 (C), the first tipping paper 16 and the second tipping paper 17 are partially overlapped and adhered such that the front end side of the second tipping paper 17 covers the rear end side of the first tipping paper 16 from the outside.

In the configuration example shown in fig. 8 (C), the vent hole 14 is formed on the upstream side (front end side) of the cooling section 121. In the aspect shown in fig. 8 (C), only the first tipping paper 16 is wrapped on the upstream side (front end side) of the cooling section 121, and both the first tipping paper 16 and the second tipping paper 17 are wrapped on the downstream side (rear end side) of the cooling section 121. The air vent 14 is arranged in an upstream area of the cooling section 121, which is surrounded by only the first tipping paper 16. By arranging the ventilation holes 14 at a position where the first tipping paper 16 and the second tipping paper 17 do not overlap, the output of the laser used to form the ventilation holes 14 during the manufacture of the flavour stick 1 can be kept low.

As described above, the modification of the flavor stick 1 has been explained with reference to fig. 8 (a) to 8 (C), but the modification of the flavor stick 1 is not limited to these, and various aspects may be adopted. For example, the nozzle segment 12 of the flavor stick 1 shown in fig. 8 (C) may be replaced with the nozzle segment 12 shown in fig. 8 (a) or 8 (B).

Fig. 9 is a diagram showing a state in which the flavor stick 1 is inserted into the heating chamber 34 of the flavor inhaler 30. In this rod inserted state, the heater 50 is operated to heat the flavor rod segment 11 of the flavor rod 1 from the outer peripheral side, thereby releasing the volatile substances containing the flavor components from the flavor source 111.

The flavor bar 1 is positioned in a state where the front end 1b is inserted into the heating chamber 34 up to a specified position (bottom of the heating chamber 34) where the flavor bar contacts the elastic sheet 40. When the front end 1b of the flavor bar 1 inserted into the heating chamber 34 contacts the elastic sheet 40, the elasticity of the elastic sheet 40 provides the flavor bar 1 with an insertion feeling, and allows the flavor bar 1 to be inserted into place. As shown in fig. 8, when the flavor stick 1 is inserted up to the bottom of the heating chamber 34, the nozzle segment 12 of the flavor stick 1 is held by the protrusion 353 of the heating chamber 34 (upper sleeve 35). This prevents the flavor bar 1 from accidentally falling out of the heating chamber 34.

Flavor inhaler 30 is configured as an underflow inhaler, wherein air is introduced into the bottom of heating chamber 34. That is, during inhalation of the flavor stick 1 using the flavor inhaler 30, air is introduced to the bottom of the heating chamber 34 through the first air inlet 42 formed in the bottom wall 331 of the housing 31 (lower housing 33) (more specifically, the elastic sheet 40 provided in the cleaning port 39). The air introduced from the first air inlet 42 to the bottom of the heating chamber 34 enters into the flavor bar 1 from the front end 1b of the flavor bar 1, and the volatile substances released from the flavor source 111 by heating with the heater 50 are mixed with the air to generate an aerosol.

Further, the flavor inhaler 30 has a second air inlet 301 (see fig. 7). The air sucked into the housing 31 from the second air inlet 301 of the flavor inhaler 30 is introduced into the middle portion in the height direction of the heating chamber 34 through the air passage 305. The air introduced from the second air inlet 301 to the middle portion of the heating chamber 34 is introduced into the interior of the mouthpiece section 12 through the air vent 14 of the flavor bar 1, and the volatile substances and aerosols flowing from the flavor bar section 11 to the mouthpiece section 12 are air-cooled. As shown in fig. 9, the height of the ventilation hole 14 in the flavor stick 1 inserted up to the bottom of the heating chamber 34 may be designed to approximately match the height of the second air inlet 301 in the flavor inhaler 30. This allows air from the second air inlet 301 to be efficiently directed to the ventilation holes 14 in the flavor bar 1 while keeping the flow path length of the air channel 305 short.

In addition, during use of the flavor inhaler 30, during a period when the user is not inhaling the flavor stick 1 (hereinafter referred to as "inhalation interval"), or during preheating of the heater 50, it is not preferable that the aerosol (smoke) leaks from the vent hole 14 of the flavor stick 1 into the heating chamber 34, flows back through the air passage 305, and leaks from the second air inlet 301 to the outside of the housing 31. Therefore, it is preferable that the flavor inhaler 30 is designed such that the ventilation resistance of the air channel 305 is greater than the ventilation resistance of the gap formed between the heating chamber 34 and the flavor stick 1. By so doing, it is possible to appropriately prevent the aerosol (smoke) from leaking to the outside of the housing 31 through the air passage 305 and the second air inlet 301 during the inhalation interval of the user or the warm-up of the heater 50.

In addition, the elastic sheet 40 of the flavor inhaler 30 is provided in a dome shape that rises from the cleaning port 39 toward the heating chamber 34 side (i.e., upward). Therefore, even if condensate is formed by cooling the volatile substances released from the flavor bar segment 11 and the condensate drops from the front end 1b of the flavor bar 1, the condensate flows along the surface of the elastic sheet 40 raised into the dome shape and accumulates on the mounting portion 41 (i.e., on the bottom of the heating chamber 34). As a result, it is possible to prevent liquid droplets (the above condensate) from leaking to the outside of the housing 31 through the first air inlet 42.

Further, the flavor inhaler 30 is provided with a heat insulating member 306 in a region between the bottom wall 331 of the housing 31 and the heater 50. Therefore, it is possible to make it difficult for the heat of the heater 50 to be transferred to the bottom wall 331 of the housing 31. As a result, the fingers of the user who are holding the housing 31 can be made unlikely to feel heat during use of the flavor inhaler 30. As shown in fig. 9, when the flavor stick 1 is inserted into the heating chamber 34 of the flavor inhaler 30 up to a specified position, the suction nozzle end 1a side of the flavor stick 1 is exposed to the outside from the insertion port 37. The length of the portion of the flavor stick 1 protruding (exposed) from the insertion port 37 is not particularly limited, but may protrude by about 15 mm to 20 mm.

As described above, the flavor stick 1 in this embodiment is an elongated non-combustion heating type flavor inhaler, and the heating chamber 34 of the flavor inhaler 30 for inhalation thereof is also small in diameter. The mouthpiece section 12 of the flavor stick 1 typically comprises a hollow element inside, which tends to weaken its rigidity. For this reason, there is a problem in that the nozzle segment 12 may be easily broken when the flavor stick 1 is inserted into the heating chamber 34 of the flavor inhaler device 30. Thus, in this embodiment, the flavor stick 1 adopts a structure that makes the nozzle segment 12 less likely to break when inserted into the heating chamber 34.

In particular, the flavor bar 1 in this embodiment comprises a first wrapping sheet wrapping the outermost layer of the flavor bar segment 11 and a second wrapping sheet wrapping at least partially the outermost layer of the mouthpiece segment 12, wherein at least one of the basis weight and thickness of the second wrapping sheet is relatively larger compared to the first wrapping sheet.

In the flavor bar 1 shown in fig. 4 and fig. 8 (a) and (B), the wrapping paper 112 corresponds to a first wrapping sheet, and the tipping paper 13 corresponds to a second wrapping sheet. In this case, at least one of the basis weight and thickness of the tipping paper 13 is made relatively larger than the wrapping paper 112. In the flavor bar 1 shown in fig. 8 (C), the first tipping paper 16 corresponds to the first wrapping sheet, and the second tipping paper 17 corresponds to the second wrapping sheet. In this case, at least one of the basis weight and thickness of the second tipping paper 17 is made relatively larger than that of the first tipping paper 16. In this regard, the rigidity of the nozzle segment 12 can be increased. As a result, the nozzle segment 12 becomes less prone to breakage when the flavor stick 1 is inserted into the heating chamber 34 of the flavor inhaler device 30.

Here, formula (1) is preferably satisfied, in which ρ1 is the basis weight of the first wrapping sheet, and ρ2 is the basis weight of the second wrapping sheet.

0.3 Ρ1/ρ2 <. (1.)

In addition, formula (2) is preferably satisfied, in which formula t1 is the thickness of the first wrapping sheet, and t2 is the thickness of the second wrapping sheet.

0.3 T1/t2 < 1. (2)

The basis weight ρ1 and the thickness t2 of the first wrapping sheet are not particularly limited, but one example is an aspect in which the basis weight ρ1 is 20 gsm or more and less than 50 gsm, and the thickness t2 is 30 μm or more and less than 50 μm. By so doing, the thermal conductivity of the first wrapping sheet increases, allowing the flavor bar segment 11 to be effectively heated from the outer peripheral side when the heater 50 is operated.

In addition, it is preferable to set the basis weight ρ2 of the second wrapping sheet to 50 gsm or more and 80 gsm or less, and to set the thickness t2 to 50 μm or more and 80 μm or less. By doing so, the stiffness of the nozzle segment 12 can be increased, so that the nozzle segment 12 is not easily broken when the flavor stick 1 is inserted into the heating chamber 34 of the flavor inhaler 30.

Further, as in the flavor bar 1 shown in fig. 4 or fig. 8 (C), when the cooling section 121 (hollow member) adjacent to the rear end of the flavor bar section 11 is configured to include a paper tube, it is preferable that formula (3) be satisfied, where t3 is the thickness of the paper tube, and D1 is the diameter of the flavor bar 1.

0.015 T3/D1 is not less than 0.06. (3)

By defining the relationship between the thickness t3 of the paper tube constituting the cooling section 121 (hollow member) and the diameter D1 of the flavor stick 1 as described above, it is possible to make the cooling section 121 (hollow member) less likely to break when the flavor stick 1 is inserted into the heating chamber 34 of the flavor inhaler 30.

In addition, as shown in fig. 8 (a) and 8 (B), when a hollow element such as a center hole filter material 1221A, 1231 is disposed adjacent to the rear end of the flavor rod segment 11, it is preferable that formula (3.1) be satisfied, where D2 is the inner diameter of the center hole filter material and D1 is the diameter of the flavor rod 1.

0.3 D2/D1 is not less than 0.6. (3.1)

By defining the relationship between the inner diameter D2 of the center hole filter material and the diameter D1 of the flavor stick 1 in this way, the center hole filter materials 1221A, 1231 (hollow elements) can be made less likely to break when the flavor stick 1 is inserted into the heating chamber 34 of the flavor inhaler 30.

In addition, when the flavor source 111 of the flavor rod segment 11 comprises reconstituted tobacco sheets, the reconstituted tobacco sheets may be sheets that are subjected to crimping (processing to add folds in the longitudinal direction), and such reconstituted tobacco sheets folded into an aggregated form may be wrapped with wrapping paper 112. Fig. 10 is a diagram showing reconstituted tobacco sheet 113 forming flavor source 111. Reference numeral 114 is a crease of the reconstituted tobacco sheet 113 subjected to crimping. A plurality of folds 114 are formed along the longitudinal direction of the reconstituted tobacco sheet 113. For example, the reconstituted tobacco sheet 113 has creases 114 formed at regular intervals in the width direction. The spacing between folds 114 is referred to herein as the crimp width W.

The relationship between the curl width W of the reconstituted tobacco sheet and the diameter D1 of the flavor rod 1 is preferably such that expression (4) is satisfied.

0.01 W/D1 is not less than 0.08. (4)

By defining the relationship between the curl width W of the reconstituted tobacco sheet and the diameter D1 of the flavor rod 1 as described above and reducing the curl width W of the reconstituted tobacco sheet 113, wrapping the reconstituted tobacco sheet 113 folded into an aggregated form with the wrapping paper 112 becomes easier, making it suitable for the elongated flavor rod 1. In this case, the curl width W of the reconstituted tobacco sheet 113 may be, for example, 0.1 mm or more and 0.4 mm or less.

In addition, the relationship between the curl width W of the reconstituted tobacco sheet and the diameter D1 of the flavor rod 1 is preferably such that the formula (5) is satisfied.

0.1 W/D is not less than 0.4. (5)

By defining the relationship between the curl width W of the reconstituted tobacco sheet and the diameter D1 of the flavor rod 1 as described above and increasing the curl width W, the ventilation resistance of the flavor rod segment 11 can be reduced. In this case, the curl width W of the reconstituted tobacco sheet 113 may be, for example, 0.7 mm or more and 2.0 mm or less.

In addition, when a reconstituted tobacco sheet cut into strips is used as the flavor source 111 of the flavor rod segment 11, the width in the short side direction may be, for example, 0.1 mm or more and 0.4 mm or less. By so doing, wrapping the plurality of cut pieces of the cut reconstituted tobacco sheet with the wrapping paper 112 becomes easier, making it suitable for the elongated flavor stick 1.

As explained in fig. 8 (C), when the flavor stick 1 includes the front section 15, it is preferable that the ventilation resistance of the front section 15 is larger than the ventilation resistance of the mouthpiece section 12. By increasing the ventilation resistance of the front section 15 in this way, it is possible to suppress leakage of smoke (aerosol) from the front end 1b of the flavor stick 1. In particular, since the flavor inhaler device 30 in this embodiment is an underflow device, suppressing leakage of smoke (aerosol) from the front end 1b of the flavor stick 1 can prevent leakage of smoke (aerosol) from the first air inlet 42 (cleaning port 39) of the flavor inhaler device 30.

In the elongated flavor bar 1 as in this embodiment, the internal pressure tends to increase during inhalation, so that the smoke (aerosol) more easily leaks from the front end 1b, and thus it is preferable to increase the axial length of the front section 15.

Therefore, the relationship between the length L1 of the front section 15 and the diameter D1 of the flavor bar 1 is preferably such that the formula (6) is satisfied.

0.8 L1/D1 is not less than 2.0. (6)

In addition, the length of the anterior segment may be 5mm or more and 10 mm or less.

By doing so, it is possible to more appropriately suppress leakage of smoke (aerosol) from the front end 1b of the flavor stick 1.

Next, the position of the vent hole 14 in the flavor stick 1 will be described. In the longitudinal direction of the flavor stick 1, it is preferable to define the distance L2 from the rear end of the flavor stick segment 11 to the ventilation hole 14 to be smaller than the distance L3 from the mouthpiece end 1a to the ventilation hole 14. By arranging the opening position of the ventilation hole 14 near the rear end of the flavor bar segment 11 in this way, the aerosol can be cooled from a position immediately downstream of the flavor bar segment 11.

In particular, it is preferable that the relationship between the distance L2 from the rear end of the flavor bar segment 11 to the ventilation hole 14 and the diameter D1 of the flavor bar 1 satisfies the formula (7).

0.5 L2/D1 is not less than 2.0. (7)

By defining the relationship between the distance L2 from the rear end of the flavor bar segment 11 to the ventilation hole 14 and the diameter D1 of the flavor bar 1 in this way, the cooling effect of the air introduced from the ventilation hole 14 on the aerosol can be enhanced. In addition, the distance L2 from the rear end of the flavor bar segment 11 to the vent 14 may be 3 mm or more and 12 mm or less.

The total length of the flavor stick 1 is not particularly limited, but may be 60 mm or more and 85 mm or less as an elongated stick, and 40 mm or more and 50 mm or less as a short stick, for example.

The length of each segment constituting the flavor bar 1 may be appropriately adjusted according to the total length of the flavor bar 1, the type of flavor bar 1, the number of segments included therein, and the like. For example, in the case of an elongated flavor bar 1 having an overall length of 60 mm or more and 85 mm or less, the length of the flavor bar segment 11 may be 20mm or more and 30 mm or less. In addition, the length of the cooling section 121 may be 10mm or more and 25 mm or less for the long flavor bar 1 and 5 mm or more and 15 mm or less for the short flavor bar 1, but this is not a limitation.

Further, the configuration of the flavor stick 1 and the flavor inhalation device 30 for inhaling the flavor stick according to the embodiment may be appropriately changed. For example, as explained in FIG. 8 (C), when the front section 15 is provided at the front end of the flavor bar 1, the front section 15 may be attached to the front of the flavor bar section 11 in such a manner that a side portion (hereinafter referred to as "front side portion") 151A located on the front end side of the plug material 151 of the front section 15 is exposed, as shown in FIG. 11. Fig. 11 is a partial side view of the front end 1b side of the flavor bar 1 according to the modified example. In the aspect shown in fig. 11, the front side portion 151A of the plug material 151 is not covered with the wrapping paper 152 and the first tipping paper 16, and is exposed to the outside. For example, at the front end of the plug material 151, cellulose acetate fibers constituting the plug material 151 are in an exposed state. The axial length of the area of the front portion 151A of the plug material 151 exposed to the outside may be, for example, 0.1 mm or more and 3mm or less. By exposing the front portion 151A of the plug material 151 to the outside in this way, condensate that drops onto the bottom (mounting portion 41) of the heating chamber 34 through the front portion 151A of the plug material 151 during inhalation of the flavor bar 1 becomes more easily absorbed.

In addition, the flavor inhaler 30 shown in fig. 1 to 3 is formed such that the heating chamber 34 extends over substantially the entire section from the upper end to the lower end inside the housing 31, and the structure mainly adapted to the long flavor stick 1 is exemplified, but the length of the section forming the heating chamber 34 inside the housing 31 may be appropriately changed to match the length of the flavor stick 1 used.

Fig. 12 is a diagram showing a flavor inhaler 30A suitable for using the short flavor stick 1. Fig. 12 shows the internal structure of the flavor inhaler 30A. Also, fig. 12 schematically shows a state in which the upper case 32 is removed from the lower case 33, similarly to fig. 3. The flavor inhaler 30A has an internal structure of a lower case 33 different from the flavor inhaler 30 described above. Specifically, in the flavor inhaler 30A, the lower sleeve 36 mounted in the lower housing 33 has a bottom wall 361 forming the bottom surface of the heating chamber 34, and an air inlet 362 is formed in the bottom wall 361. The air inlet 362 is formed as a through hole penetrating the bottom wall 361 in the thickness direction.

In addition, the vent 334 is opened in the bottom wall 331 of the lower case 33 so as to penetrate the bottom wall 331 in the thickness direction. The air vent 334 formed in the bottom wall 331 and the air inlet 362 formed in the bottom wall 361 communicate through the air passage 333. As a result, the flavor inhaler 30A can introduce air from the outside of the housing to the bottom of the heating chamber 34 through the vent 334, the air passage 333, and the air inlet 362. In the flavor inhaler 30A shown in fig. 12, the insertion port 37, the heating chamber 34, and the vent 334 are coaxially arranged along a straight line. In addition, the flavor inhaler 30A is not provided with the cleaning port 39 or the elastic sheet 40. By adjusting the lengths of the lower sleeve 36 and the air passage 333 in the flavor inhaler 30A shown in fig. 12, an inhaler suitable for flavor sticks 1 (including short flavor sticks 1) of various lengths can be provided.

As a product form, the flavor stick 1 may be contained in a package. When a plurality of flavor bars 1 are contained in a package, each flavor bar 1 may be individually packaged. In the above-described embodiments and modified examples, the so-called elongated flavor stick is given as an example, and a specific form for solving the problem of the flavor stick being easily broken during insertion into the heating chamber of the flavor inhaler is described, but the present invention can also be applied to flavor sticks other than the so-called elongated flavor stick. For example, the flavor bar may have a diameter greater than 6 mm and 7.5 mm or less.

The embodiments of the present invention have been described above, but the flavor stick and the heated non-burning flavor inhalant product according to the present invention are not limited to these. In addition, each aspect disclosed in the above-described embodiments and modified examples may be combined with any other aspect disclosed in the present specification.

List of reference numerals

Flavor stick

11 .. Flavoring pole section

12 .. Suction nozzle section

13 .. Tipping paper

30 .. Flavor inhaler

31 .. Casing body

34 .. Heating chamber

40 .. Elastic sheet

50 .. Heater

Claims (20)

1. A flavor stick inserted into a heating chamber of a flavor inhaler during use and heated from an outer peripheral side by a heater, the flavor stick comprising a flavor beam section containing an aerosol substrate and a flavor source, a mouthpiece section connected to a rear end of the flavor beam section and having a mouthpiece end, a first wrapping sheet wrapping an outermost layer of the flavor beam section, and a second wrapping sheet wrapping at least partially the outermost layer of the mouthpiece section, wherein at least one of a basis weight and a thickness of the second wrapping sheet is relatively greater than the first wrapping sheet.

2. The flavor bar of claim 1, wherein formula (1) is satisfied, wherein ρ1 is the basis weight of the first wrapper sheet and ρ2 is the basis weight of the second wrapper sheet,

0.3 Ρ1/ρ2 < 1 (formula 1).

3. The flavor bar according to claim 1 or 2, wherein formula (2) is satisfied, in which formula t1 is the thickness of the first wrapping sheet and t2 is the thickness of the second wrapping sheet,

0.3 T1/t2 is less than or equal to 1 (formula 2).

4. A flavour stick according to any one of claims 1 to 3, wherein the basis weight ρ2 of the second wrapper sheet is 50 gsm or more and 80 gsm or less, and the thickness t2 is 50 μm or more and 80 μm or less.

5. The flavor bar according to any one of claims 1 to 4, wherein the mouthpiece section comprises a hollow element disposed adjacent to the rear end of the flavor bar section, the hollow element comprising a paper tube and satisfying formula (3), wherein t3 is the thickness of the paper tube and D1 is the diameter of the flavor bar,

0.015 T3/D1 is not less than 0.06..(formula 3).

6. The flavor bar according to any one of claims 1 to 5, wherein the flavor source comprises a reconstituted tobacco sheet, the reconstituted tobacco sheet being a sheet subjected to crimping and satisfying formula (4), wherein W is the crimp width of the reconstituted tobacco sheet and D1 is the diameter of the flavor bar,

0.01 W/D1 is more than or equal to 0.08 (formula 4).

7. The flavor bar according to any one of claims 1 to 5, wherein the flavor source comprises a reconstituted tobacco sheet, the reconstituted tobacco sheet being a sheet subjected to crimping and satisfying formula (5), wherein W is the crimp width of the reconstituted tobacco sheet and D1 is the diameter of the flavor bar,

0.1 W/D1 is more than or equal to 0.4 (formula 5).

8. The flavor bar of any one of claims 1 to 7, wherein the flavor bar has an overall length of 60 mm or more and 85 mm or less and the flavor bar segment has a length of 20 mm or more and 30mm or less.

9. The flavor bar of any one of claims 1 to 8, further comprising a front section connected to a front end side of the flavor bar section, wherein a ventilation resistance of the front section is greater than a ventilation resistance of the mouthpiece section.

10. The flavor bar of claim 9, wherein formula (6) is satisfied, wherein L1 is the length of the front section and D1 is the diameter of the flavor bar,

0.8 L1/D1 is more than or equal to 2.0 (formula 6).

11. A flavour stick according to claim 9 or 10, wherein the front section has a length of 5mm or more and 10mm or less.

12. The flavor bar according to any one of claims 1 to 11, having a vent hole for introducing air from the outside into the interior of the mouthpiece section, wherein a distance L2 from the rear end of the flavor bar section to the vent hole is smaller than a distance L3 from the mouthpiece end to the vent hole in the longitudinal direction of the flavor bar.

13. The flavor bar of claim 12, wherein the relationship between the distance L2 and the diameter D1 of the flavor bar satisfies formula (7),

0.5 L2/D1 is more than or equal to 2.0 (formula 7).

14. A heated non-burning flavor inhaler product comprising a flavor inhaler device and the flavor stick according to any one of claims 1 to 13, wherein the flavor inhaler device comprises a housing in which an insertion port for the flavor stick is formed, a heating chamber that is formed inside the housing and allows the flavor stick to be inserted through the insertion port, and a heater for heating the flavor stick inserted into the heating chamber from the outer peripheral side.

15. The heated non-burning flavor inhaler product according to claim 14, wherein the insertion port is formed in the upper wall of the housing, the cleaning port is formed in the bottom wall of the housing, the insertion port, the heating chamber and the cleaning port are coaxially arranged, an elastic sheet is further provided to partially cover the cleaning port to form an air inlet for introducing air into the heating chamber from the outside, the elastic sheet is provided to protrude from the cleaning port toward the heating chamber side in its original shape, and the front end of the flavor bar is positioned by contacting the elastic sheet when the flavor bar is inserted into the heating chamber.

16. The heated non-burning flavor inhaler product of claim 15 wherein an insulating member is disposed within the housing in a region between the bottom wall of the housing and the heater.

17. The heated non-burning flavor inhaler product of any of claims 14 to 16, wherein the housing comprises an upper housing and a lower housing that are separable from each other.

18. The heated non-burning flavor inhaler product of claim 17, wherein the insertion port is formed in the upper housing and a power supply unit is received in the lower housing such that the power supply unit is exposed to the outside from an upper open end of the lower housing when the upper housing is removed from the lower housing.

19. The heated non-burning flavor inhaler product of claim 17 or 18, wherein the heater is positioned at a downwardly retracted position from the upper open end of the lower housing.

20. The heated non-burning flavor inhaler product according to any one of claims 17 to 19, wherein a groove is formed on the outer surface of the housing, the groove extending across and along the lower and upper open ends of the upper housing, and a second air inlet for introducing air into the heating chamber from the outside is formed at the bottom of the groove.