EP4640081A1

EP4640081A1 - Flavor stick and heat-not-burn flavor inhalation system

Info

Publication number: EP4640081A1
Application number: EP22969097.9A
Authority: EP
Inventors: Hirofumi Matsumoto; Takeshi Shinkawa; Yusuke IKAI; Yasunobu Inoue
Original assignee: Japan Tobacco Inc
Current assignee: Japan Tobacco Inc
Priority date: 2022-12-19
Filing date: 2022-12-19
Publication date: 2025-10-29
Also published as: WO2024134707A1; KR20250100751A; JPWO2024134707A1; CN120344162A

Abstract

A flavor stick that is inserted into the heating chamber of a flavor inhalation device during use and is heated from the outer peripheral side by a heater, comprising a flavor rod segment containing an aerosol substrate and a flavor source, a mouthpiece segment connected to the rear end of the flavor rod segment and having a mouthpiece end, a first wrapping sheet that wraps the outermost layer of the flavor rod segment, and a second wrapping sheet that wraps the outermost layer of the mouthpiece segment at least in part, wherein the second wrapping sheet has at least one of a basis weight and thickness that is relatively larger compared to the first wrapping sheet.

Description

TECHNICAL FIELD

The present invention relates to a flavor stick and a heat-not-burn flavor inhalation product.

BACKGROUND ART

Conventionally, flavor sticks used in heat-not-burn flavor inhalers for inhaling flavors derived from a flavor source without combustion have been known. As one form, a flavor stick comprising a flavor rod segment containing a flavor source and an aerosol substrate, and a mouthpiece segment connected to the flavor rod segment is known (see, for example, Patent Literature 1).
This type of flavor stick is used together with a flavor inhalation device when inhaling. Typically, the flavor stick is inserted into the heating chamber of the flavor inhalation device and heated by a heater.

CITATION LIST

PATENT LITERATURE

PTL 1 JP 7021079 B2

SUMMARY OF INVENTION

PROBLEM TO BE SOLVED

However, conventionally, there has been a problem that the stick is prone to breaking when the flavor stick is being inserted into the heating chamber of the flavor inhalation device. For example, in so-called slim-type flavor sticks with a small diameter, solving such a problem is particularly desired. The present disclosure has been devised in view of the above circumstances and aims to provide a technology that makes a flavor stick less prone to breaking when inserted into the heating chamber of a flavor inhalation device.

SOLUTION TO PROBLEM

[Aspect 1]

A flavor stick according to the present disclosure for solving the above problem is a flavor stick that is inserted into the heating chamber of a flavor inhalation device during use and is heated from the outer peripheral side by a heater, comprising a flavor rod segment containing an aerosol substrate and a flavor source, a mouthpiece segment connected to the rear end of the flavor rod segment and having a mouthpiece end, a first wrapping sheet that wraps the outermost layer of the flavor rod segment, and a second wrapping sheet that wraps the outermost layer of the mouthpiece segment at least in part, wherein the second wrapping sheet is such that at least one of a basis weight and a thickness is relatively larger compared to 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 is and ρ2 is the basis weight of the second wrapping sheet. $0.3 \leq ρ 1 / ρ 2 < 1$

[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. $0.3 \leq t 1 / t 2 < 1$

[Aspect 4]

In any one of aspects 1 to 3, the basis weight ρ2 of the second wrapping sheet may be 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 one of aspects 1 to 4, the mouthpiece segment may include a hollow element disposed adjacent to the rear end of the flavor rod segment, and the hollow element may include 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 stick. $0.015 \leq t 3 / D 1 \leq 0.06$

[Aspect 6]

In any one of aspects 1 to 5, the flavor source may include 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 crimp width of the reconstituted tobacco sheet and D1 is the diameter of the flavor stick. $0.01 \leq W / D 1 \leq 0.08$

[Aspect 7]

In any one of aspects 1 to 5, the flavor source may include 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 crimp width of the reconstituted tobacco sheet and D1 is the diameter of the flavor stick. $0.1 \leq W / D 1 \leq 0.4$

[Aspect 8]

In any one of aspects 1 to 7, the total length of the flavor stick may be 60 mm or more and 85 mm or less, and the length of the flavor rod segment may be 20 mm or more and 30 mm or less.

[Aspect 9]

In any one of aspects 1 to 8, the flavor stick may further comprise a front segment connected to the front end side of the flavor rod segment. The ventilation resistance of the front segment may be greater than the ventilation resistance of the mouthpiece segment.

[Aspect 10]

In aspect 9, formula (6) may be satisfied, where L1 is the length of the front segment and D1 is the diameter of the flavor stick. $0.8 \leq L 1 / D 1 \leq 2.0$

[Aspect 11]

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

[Aspect 12]

In any one of aspects 1 to 11, the flavor stick may have a vent hole for introducing air into the interior of the mouthpiece segment from the outside. In the longitudinal direction of the flavor stick, the distance L2 from the rear end of the flavor rod 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 a diameter D1 of the flavor stick may satisfy formula (7). $0.5 \leq L 2 / D 1 \leq 2.0$

[Aspect 14]

A heat-not-burn flavor inhalation product according to the present disclosure may comprise the flavor stick according to any one of aspects 1 to 13 and a flavor inhalation device. The flavor inhalation device may comprise a housing in which an insertion port for the flavor stick is formed, a heating chamber formed within the housing and allowing insertion of the flavor stick 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 the upper wall of the housing, a cleaning port may be formed in the 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 intake for introducing air into the heating chamber from the outside, wherein the elastic sheet may be provided to bulge toward the heating chamber side from the cleaning port in its original shape, and when the flavor stick is inserted into the heating chamber, the front end of the flavor stick may be positioned by contacting the elastic sheet.

[Aspect 16]

Inside the housing in aspect 15, a heat insulating member may be disposed in a region located between the bottom wall of the housing and the heater.

[Aspect 17]

In any one of aspects 14 to 16, the housing may include an upper housing and a lower housing that are mutually detachable.

[Aspect 18]

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

[Aspect 19]

In aspect 17 or 18, the heater may be positioned at a location retracted downward from the upper opening end of the lower housing.

[Aspect 20]

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

ADVANTAGEOUS EFFECTS OF INVENTION

According to the present disclosure, it is possible to provide a technology that makes a flavor stick less prone to breaking when being inserted into the heating chamber of the flavor inhalation device.

BRIEF DESCRIPTION OF DRAWINGS

Figure 1 is a schematic external view of a flavor inhalation device.
Figure 2 is a schematic configuration diagram of a flavor inhalation device.
Figure 3 is a schematic configuration diagram of a flavor inhalation device.
Figure 4 is a schematic structural diagram of a flavor stick.
Figure 5 is a diagram illustrating an elastic sheet.
Figure 6 is a diagram illustrating a modified example of an elastic sheet.
Figure 7 is a partial schematic diagram illustrating a second air intake formed in the groove of the housing.
Figure 8 is a diagram illustrating a modified example of a flavor stick.
Figure 9 is a diagram showing a state where a flavor stick is inserted into the heating chamber of a flavor inhalation device.
Figure 10 is a diagram illustrating a reconstituted tobacco sheet forming a flavor source.
Figure 11 is a diagram illustrating a modified example of a flavor stick.
Figure 12 is a diagram illustrating a modified example of a flavor inhalation device.

DESCRIPTION OF EMBODIMENTS

Embodiments of the flavor stick and heat-not-burn flavor inhalation product according to the present disclosure will be described with reference to the drawings. It should be noted that, unless specifically stated otherwise, materials, shapes and relative arrangements, etc. of the components disclosed in the following embodiments should not be construed as limiting the technical scope of the invention only to those mentioned.
The flavor stick according to the present disclosure is a flavor stick that is inserted into the heating chamber of a flavor inhalation device and is provided with a flavor rod that is heated from the outer peripheral side by a heater disposed on a side peripheral portion of the heating chamber.

Figure 1 is a schematic external view of a flavor inhalation device 30 for non-combustion heating of a flavor stick according to Embodiment 1. Figures 2 and 3 are schematic configuration diagrams of the flavor inhalation device 30. Figures 2 and 3 show the internal structure of the flavor inhalation device 30. Figure 4 is a schematic structural diagram of the flavor stick 1 according to Embodiment 1. The flavor inhalation device 30 is an inhalation device used when inhaling a flavor stick 1, and the heat-not-burn flavor inhalation product is constituted by the flavor stick 1 and the flavor inhalation device 30.
As shown in Figures 1 to 3, the flavor inhalation device 30 includes a housing 31 that accommodates various elements constituting the device, and a heating chamber 34 is formed within the housing 31. The housing 31 also accommodates a heater 50, a power unit 51, a control unit 52, and the like. In Figure 1, the vertical direction (height direction) of the flavor inhalation device 30 is shown as the X direction, the width direction as the Y direction, and the depth direction as the Z direction. However, these directions are merely illustrative for convenience of explanation.
In the example shown in Figure 1, the housing 31 has a generally rectangular parallelepiped shape, but the shape of the housing 31 is not particularly limited. The housing 31 comprises an upper housing 32 and a lower housing 33. The upper housing 32 and the lower housing 33 are detachably engaged by engagement means. The engagement means may be, for example, a snap-fit structure, or other known structures may be employed. Figure 2 schematically shows the state where the upper housing 32 and the lower housing 33 are integrally engaged. Figure 3 schematically shows the state where the upper housing 32 is removed from the lower housing 33. In the example shown in Figure 1, the parting line where the upper housing 32 and the lower housing 33 are connected is located approximately in the middle in the height direction (X direction) of the housing 31. However, the position of the parting line of the housing 31 is not particularly limited. Note that the single-dot chain line L shown in Figure 2 indicates the location where the upper housing 32 and the lower housing 33 are connected.
Inside the housing 31, the heating chamber 34, which allows insertion of (i.e., is capable of accepting) the flavor stick 1 through an insertion port 37 described later, extends along the vertical direction (X direction) of the flavor inhalation device 30 (housing 31). For example, the 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 installed in the upper housing 32 and a lower sleeve 36 installed 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 tube section 352 is a tubular (cylindrical) member with a constant inner diameter, and the tapered tube 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, the bottom wall 331 of the lower housing 33. The lower sleeve 36 is a tubular member with a constant inner diameter and has the same inner diameter as the straight tube section 352.
In the state where the upper housing 32 and the lower housing 33 are integrally engaged, the upper sleeve 35 and the lower sleeve 36 are coaxially arranged, and a lower end 35A of the upper sleeve 35 and an upper end 36A of the lower sleeve 36 are configured to abut each other in an abutted state. The heating chamber 34 is formed by the cavity formed inside the upper sleeve 35 and the lower sleeve 36. Note that reference numeral 320 in Figure 3 is the lower opening end of the upper housing 32, and reference numeral 330 is the upper opening end of the lower housing 33. The lower end 35A of the upper sleeve 35 is arranged flush with the lower opening 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 opening end 330 of the lower housing 33 in the X direction. Additionally, a protrusion 353 is provided on the inner surface of the straight tube section 352 of the upper sleeve 35. This protrusion 353 is a projection to prevent the flavor stick 1 inserted into the heating chamber 34 from unintentionally coming out (falling out) of the heating chamber 34. The protrusion 353 may be rib-shaped and project from the inner surface of the straight tube section 352 toward the heating chamber 34. Additionally, the protrusion 353 may be arranged at multiple locations along the circumferential direction of the straight tube section 352.
An insertion port 37 is formed in the upper wall 321 of the upper housing 32, allowing the flavor stick 1 to be inserted into the heating chamber 34 through the insertion port 37. In other words, the insertion port 37 of the flavor inhalation device 30 is in communication with the upper end of the heating chamber 34 and can be considered the 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 be freely opened and closed.
As shown in Figures 2 and 3, a cleaning port 39, which is an opening for cleaning, is formed in a bottom wall 331 of the lower housing 33. The flavor inhalation device 30 has the insertion port 37, the heating chamber 34, and the cleaning port 39 coaxially arranged in a straight line. The cleaning port 39 can be used to insert and remove the cleaning head of a cleaning tool into and out of the heating chamber 34 from the outside (below the device) or, conversely, to insert and remove the 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 housing 33 to partially cover the cleaning port 39. Figure 5 is a diagram illustrating the elastic sheet 40. (A) is a schematic longitudinal sectional view of the cleaning port 39 (bottom side) of the flavor inhalation device 30. The longitudinal section of the flavor inhalation device 30 is a cross-section cut along the vertical direction (X direction) of the flavor inhalation device 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 arranged in the cleaning port 39, viewed from the direction of arrow A shown in (A). The elastic sheet 40 is formed integrally with a mounting portion 41, for example, and is attached to the bottom wall 331 via the mounting portion 41. The mounting portion 41 has an annular shape, for example. A recess 332 with a counterbore shape for attaching the mounting portion 41 is formed at the edge of the cleaning port 39 on an outer surface 331A of the bottom wall 331, and the mounting portion 41 is fixed in this 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 bulge (rise) in 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 the shape of the elastic sheet 40 when not deformed by external force. The elastic sheet 40 partially covers the cleaning port 39 to form a first air intake 42 for introducing (drawing in) air from the outside to the bottom of the heating chamber 34.
In the example shown in Figure 5(B), the first air intake 42 in the elastic sheet 40 includes slits 42A and 42B that intersect in a cross shape. Additionally, 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, nor is the angle at which the slits intersect.
As shown in Figure 6, the elastic sheet 40 may include a hole 42C (air intake) and a cut section 42D. The cut section 42D is a cut formed in the elastic sheet 40. Normally, lips 43A and 43B located on both sides of the cut section 42D of the elastic sheet 40 are in contact with each other, but, for example, when a user uses a cleaning tool, the elastic sheet 40 is pressed by the cleaning head, causing the cut section 42D to open, allowing for easy cleaning with the cleaning tool.
In this embodiment, the heater 50, the power unit 51, and the control unit 52 are housed in the lower housing 33, as shown in Figures 2 and 3. The heater 50 is provided, for example, in the lower sleeve 36. The lower sleeve 36 is a metal tube, such as stainless steel, and a planar heater 50 may be arranged to cover the outer peripheral surface of the metal tube. The heater 50 may be a flexible metal thin-film heater or a film heater, for example. Additionally, an electrically insulating material, such as polyimide, may be arranged on the outer peripheral side of the heater 50 to cover the heater 50. The heater 50 generates heat when operating power is supplied from the power unit 51. As described above, the flavor inhalation device 30 includes a heater 50 disposed on the side peripheral portion of the heating chamber 34, allowing the flavor stick 1 inserted into the heating chamber 34 to be heated from the outer peripheral side. The power unit 51 can be configured to include, for example, a lithium-ion battery, a nickel battery, or an alkaline battery, etc. The control unit 52 is an electronic component that performs various controls in the flavor inhalation device 30 and may be, for example, an MCU (Micro Controller Unit). The MCU is configured mainly with a processor and may further include memory composed of storage media such as RAM (Random Access Memory) necessary for the operation of the processor and ROM (Read Only Memory) for storing various information. The processor is an electric circuit combining circuit elements such as semiconductor elements, for example. The control unit 52 controls the power supply from the power unit 51 to the heater 50 during the operation of the flavor inhalation device 30.
Additionally, a heat insulating member 306 is disposed inside the housing 31 of the flavor inhalation device 30. The heat insulating member 306 is positioned in the region between the bottom wall 331 of the housing 31 and the heater 50.
The housing 31 in this embodiment has the detachable upper housing 32 and lower housing 33 as described above, allowing the power unit 51 housed in the lower housing 33 to be exposed to the outside through the upper opening end 330 of the lower housing 33 by removing the upper housing 32 from the lower housing 33. Therefore, it is easy to replace or dispose of the battery.
As shown in Figures 2 and 3, the heater 50 is housed inside the lower housing 33. The heater 50 is not arranged in the upper end section of the lower sleeve 36. Accordingly, the heater 50 can be positioned at a location retracted downward from the upper opening end 330 of the lower housing 33. This makes it less likely for a user's fingers to directly touch the heater 50 when the upper housing 32 is removed from the lower housing 33.
Additionally, the lower housing 33 may be provided with an operation unit that can be operated by the user and a notification unit for notifying various information. The operation unit may be, for example, a push-button switch, but may also be composed of switches other than push-button types or a touch panel. The notification unit may include, 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 also be constituted including a vibration element.
As shown in Figure 1, a groove 300 is formed on the outer surface of the housing 31, straddling the lower opening end 320 of the upper housing 32 and the upper opening end 330 of the lower housing 33, and extending along the lower opening end 320 and the upper opening end 330. The groove 300 is formed to encircle the housing 31 along the circumferential direction orthogonal to the height direction (X direction) of the housing 31. A second air intake for introducing air into the heating chamber 34 from the outside is formed at the groove bottom of the groove 300.
Figure 7 is a partial schematic diagram illustrating the second air intake 301 formed in the groove 300 of the housing 31. Specifically, it shows the schematic configuration of the portion enclosed by the chain line B in Figure 2. Reference numeral 302 in Figure 7 is the first half-groove formed on the outer surface side of the lower opening end 320 of the upper housing 32, and reference numeral 303 is the second half-groove formed on the outer surface side of the upper opening end 330 of the lower housing 33. When the upper housing 32 and the lower housing 33 are integrally engaged, the first half-groove 302 and the second half-groove 303 combine to form the groove 300.
As shown in Figure 7, the second air intake 301 opens at the groove bottom 304 of the groove 300. The second air intake 301 communicates with the heating chamber 34 through an air passage 305, and the air drawn in from the outside through the second air intake 301 is introduced into the heating chamber 34 via the air passage 305. In this embodiment, the air introduced through the second air intake 301 and the air passage 305 is introduced to an intermediate position in the height direction of the heating chamber 34, as shall be described in detail later. In this embodiment, since the second air intake 301 opens at the groove bottom 304 of the groove 300, it is possible to prevent the second air intake 301 from being unintentionally blocked by the user's fingers when holding the housing 31.
Next, the structure of the flavor stick 1 will be described. As shown in Figure 4, the flavor stick 1 is a so-called slim-type non-combustion heating-type flavor inhalation article in which multiple rod-shaped segments are connected to each other, and has a diameter of, for example, 6 mm or less. In this embodiment, each segment constituting the flavor stick 1 has a cylindrical rod shape. In this specification, a flavor stick 1 with a diameter of 6 mm or less is referred to as a slim type. Also, in this specification, the diameter of the flavor stick 1 refers to the diameter of the flavor rod segment 11 described later. The diameter of the flavor stick 1 may be 4 mm or more and 6 mm or less, or it may be 5 mm or more and 6 mm or less.
The flavor stick 1 includes a flavor rod segment 11 and a mouthpiece segment 12 which is connected to the rear end of the flavor rod segment 11 and has a mouthpiece end. The flavor stick 1 has a cylindrical rod form extending in one direction, and reference numeral CL in Figure 3 is the central axis of the flavor stick 1. Note that the flavor rod segment 11 and the mouthpiece segment 12 are coaxially arranged, and the central axis CL can also be said to be the central axis of the flavor rod segment 11 and the mouthpiece segment 12. Hereinafter, the direction in which the central axis CL extends is also referred to as the axial direction of the flavor rod segment 11 and the mouthpiece segment 12.
Reference numeral 1a in Figure 3 is the mouthpiece 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 inhalation device 30 from the front end 1b side. During the inhalation of the flavor stick 1, air supplied to the heating chamber 34 through the first air intake 42 of the flavor inhalation device 30 is introduced into the interior of the flavor stick 1 from the front end 1b.
The flavor rod segment 11 is a segment in which the flavor source 111 is wrapped with a wrapping paper 112, releasing flavor components when heated from the outer peripheral side by the heater 50 in the state of being inserted into the heating chamber 34. The flavor source 111 is, for example, a tobacco filler containing an aerosol substrate. The tobacco filler may include, for example, one or more types of cut tobacco, tobacco granules, or reconstituted tobacco materials.
The reconstituted tobacco material may be in a granular or powder form obtained by cutting or grinding the reconstituted tobacco sheet into small pieces, or it may be folded without cutting the reconstituted tobacco sheet. The reconstituted tobacco sheet is formed by adding and kneading a binder, gelling agent, crosslinking agent, flavoring agent, and viscosity modifier, etc., to homogenized tobacco and then forming the result into a sheet by an appropriate method. Homogenized tobacco is a tobacco material obtained by pulverizing and mixing leaf tobacco, dried tobacco leaves, cut tobacco, expanded tobacco, and reconstituted tobacco, etc. The reconstituted tobacco sheet may be a reconstituted tobacco slurry sheet (reconstituted tobacco cast sheet), reconstituted tobacco papermaking sheet, or reconstituted tobacco rolling sheet formed by an appropriate method such as a slurry method, papermaking method, or rolling method. For example, a reconstituted tobacco slurry sheet is a reconstituted tobacco sheet manufactured by drying and dehydrating reconstituted tobacco slurry spread on a flat plate. A reconstituted tobacco papermaking sheet is a reconstituted tobacco sheet manufactured by papermaking reconstituted tobacco slurry mixed with pulp (cellulose fibers). A reconstituted tobacco rolling sheet is a reconstituted tobacco sheet manufactured by rolling reconstituted tobacco slurry into a sheet with rollers, etc., and drying the result.
The tobacco filler may also contain a flavoring agent. The type of flavoring agent is not particularly limited. Additionally, a flavor source 111 does not necessarily have to be a tobacco filler as 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 a plant material that does not contain tobacco components. That is, the flavor source 111 may include one or more selected from the parenchyma, veins, stems, roots, flowers, seeds, and pulp of plants that do not contain tobacco components. Herb materials can be suitably used as flavor sources for plant materials that do not contain tobacco components.
The filling amount of the flavor source 111 in the flavor rod segment 11 is not particularly limited, and may be, for example, 140 mg or more and 350 mg or less. Preferably, the filling amount of the flavor source 111 is 140 mg or more and 280 mg or less, more preferably 140 mg or more and 250 mg or less, and even more preferably 140 mg or more and 200 mg or less. The volume of the flavor source 111 is not particularly limited, but it may be, for example, 450 mm³ or more.
The aerosol substrate is a substrate that generates an aerosol when the volatile substances released upon heating by the heater 50 are cooled. The type of aerosol substrate is not particularly limited, and may be a liquid containing one or more substances selected from glycerin, propylene glycol, triacetin, and 1,3-butanediol. The content of the aerosol substrate in the flavor source 111 is not particularly limited and may be, for example, 8% by weight or more.
Additionally, the wrapping paper 112 may be any sheet material capable of wrapping the flavor source 111 into a rod form, and materials such as paper or polymer film can be used. The wrapping paper 112 may be composed of a single sheet material or may be formed by laminating multiple sheet materials. The wrapping paper 112 may also be coated on the outer surface or the inner surface. For example, the wrapping paper 112 may be a laminated sheet with paper and polymer film, and a water-resistant coating may be applied to either or both the inner and outer surfaces. This configuration can suppress the formation of stains caused by the volatilization or leakage of volatile flavor sources or aerosol substrates from the flavor rod segment 11 during storage or inhalation of the flavor stick 1.
In the example shown in Figure 4, the mouthpiece segment 12 includes a cooling segment 121 and a filter segment 122. The cooling segment 121 is formed as a hollow element disposed adjacent to the rear end of the flavor rod segment 11. In this embodiment, the flavor rod segment 11 (hollow element) is formed by a paper tube processed into a cylindrical shape by laminating one or more sheets of paper. As shown in Figure 3, the cooling segment 121 is disposed adjacent to the rear end of the flavor rod segment 11. That is, the cooling segment 121 is disposed behind (downstream of) the flavor rod segment 11, and the filter segment 122 is disposed behind (downstream of) the cooling segment 121.
In the example shown in Figure 3, the flavor stick 1 is formed by wrapping the flavor rod segment 11 and the mouthpiece segment 12 together with tip paper 13. The tip paper 13 is a wrapping sheet material that wraps the flavor rod segment 11 and the mouthpiece segment 12 together. Specifically, the tip paper 13 wraps the flavor rod segment 11, the cooling segment 121, and the filter segment 122 together and connects them coaxially. Note that the cooling segment 121 and the filter segment 122 of the mouthpiece segment 12 may be wrapped together with wrapping paper and connected integrally, and the integrated mouthpiece segment 12 may be connected to the flavor rod segment 11 with the tip paper 13. In the example shown in Figure 4, the entire mouthpiece segment 12 and the rear side of the flavor rod segment 11 are wrapped in a state covered by the tip paper 13. The length of the section where the rear side of the flavor rod segment 11 is covered by the tip paper 13 (length in the stick axial direction) is preferably shortened within a range that allows the flavor rod segment 11 and the mouthpiece segment 12 to be securely connected, being preferably 5 mm or less. This makes it easier for heat to be transmitted to the flavor source 111 when the flavor rod segment 11 is heated from the outer peripheral side by the heater 50.
The cooling segment 121 is a segment for cooling volatile substances released from the flavor rod segment 11 (flavor source 111) during the inhalation of the flavor stick 1. The volatile substances released from the flavor rod segment 11 (flavor source 111) are cooled in the process of flowing downstream (rearward) along the cooling segment 121, promoting the generation of aerosols. As shown in Figure 4, the cooling segment 121 has a vent hole 14 for introducing air into the interior of the mouthpiece segment 12. The vent hole 14 is formed to penetrate the tip paper 13 and the cooling segment 121 (paper tube) in the thickness direction. During the inhalation of the flavor stick 1, the volatile substances introduced from the flavor rod segment 11 are mixed with the air taken into the interior of the cooling segment 121 through the vent hole 14, promoting the cooling of the volatile substances and the generation of aerosols. However, the flavor stick 1 may also not have a vent hole 14. In the configuration example shown in Figure 3, the vent hole 14 is disposed on the upstream side (front end side) of the cooling segment 121. By setting the position for taking in air from the vent hole 14 to the upstream side (front end side) of the cooling segment 121, it is easy to ensure a section for cooling the volatile substances introduced from the flavor rod segment 11 to the cooling segment 121, enhancing the effect of promoting the cooling of volatile substances and the generation of aerosols.
Additionally, the inner surface of the paper tube constituting the cooling segment 121 may be coated with a polymer coating such as polyvinyl alcohol or a polysaccharide such as pectin. This can increase the cooling effect by utilizing the heat absorption and heat of dissolution associated with the phase change of the coating. As another aspect of the cooling segment 121, a cooling sheet member may be filled inside the cylindrical paper tube.
The thickness of the material (paper tube) constituting the cooling segment 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 that includes, for example, a filter material 1221 and a wrapping paper 1222 that wraps the filter material 1221. For instance, the wrapping paper 1222 may be adhered to the outer periphery of the filter material 1221 with an adhesive. The filter material 1221 can use a filter material commonly used for smoking articles. The filter material 1221 may be, for example, a cellulose acetate filter material formed into a cylindrical shape from cellulose acetate fibers. The form of the filter material 1221 is not particularly limited and may be, for example, a center-hole filter material. A center-hole filter material is a filter material with a hollow portion in the central part of the cross-section along the axial direction, for example, formed by creating a center hole along the axial direction of the cellulose acetate filter material. Note that the filter material 1221 may also not be wrapped with wrapping paper 1222.
The filter segment 122 may include multiple filter materials. For example, the filter segment 122 may have a cellulose acetate filter material arranged on the mouthpiece end 1a side, with a center-hole filter material arranged 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 adopted. When the filter segment 122 includes multiple filter materials, each filter material may be individually wrapped with a first wrapping paper, and these multiple filter materials may be collectively wrapped with a second wrapping paper.
The material of the wrapping paper 1222 is not particularly restricted, and known materials can be used. The thickness of the wrapping paper 1222 is not particularly restricted and is usually 20 µm or more and 140 µm or less. The basis weight of the wrapping paper 1222 is also not particularly restricted and is usually 20 gsm or more and 100 gsm or less. Additionally, a water-resistant coating may be applied to either or both the inner and outer surfaces of the wrapping paper 1222.
The material of the tip paper 13 is not particularly restricted and may include paper made from general plant fibers (pulp), sheets using chemical fibers of polymer systems (such as polypropylene, polyethylene, nylon), polymer sheets, metal foils, or composite materials combining these. For example, the tip paper 13 may be made from a composite material by laminating a polymer sheet onto a paper substrate. Additionally, a water-resistant coating may be applied to either or both the inner and outer surfaces of the tip paper 13.
Furthermore, various modified examples can be adopted for the flavor stick 1. Figure 8 is a diagram illustrating a modified example of the flavor stick 1 according to Embodiment 1. Here, the explanation focuses on the differences from the structure shown in Figure 4, and detailed explanations of common elements are omitted by assigning the same reference numerals.
In the aspect of the flavor stick 1 shown in Figure 8(A), only the configuration of the mouthpiece segment 12 differs from the aspect shown in Figure 4. The mouthpiece segment 12 shown in Figure 8(A) is formed as a segment in which the center-hole filter material 1221A is wrapped with wrapping paper 1222. A center hole 1221B is provided through the central part of the cross-section of the center-hole filter material 1221A in the axial direction. The center hole thereby serves the functions of both the cooling segment and the filter segment. In the aspect shown in Figure 8(A), a vent hole 14 is formed in the mouthpiece segment 12. The vent hole 14 penetrates the tip paper 13, the wrapping paper 1222, and the center-hole filter material 1221A in the thickness direction, allowing external air to be introduced into the center hole 1221B.
In the aspect of the flavor stick 1 shown in Figure 8(B), only the configuration of the mouthpiece segment 12 differs from the aspect shown in Figure 3. The mouthpiece segment 12 shown in Figure 8(B) includes a support segment 123, a cooling segment 121, and a filter segment 122. The support segment 123, cooling segment 121, and filter segment 122 are arranged in this order from the front end side (upstream side) of the mouthpiece segment 12. The support segment 123 is a segment of a hollow element arranged in contact with the rear end of the flavor rod segment 11, supporting the rear end of the flavor rod segment 11 with its front end surface. The support segment 123 is formed as a segment in which the center-hole filter material 1231 is wrapped with wrapping paper 1232. A center hole 1233 is provided through the central part of the cross-section of the center-hole filter material 1231 in the axial direction. During the inhalation of the flavor stick 1, the volatile substances released from the flavor rod segment 11 (flavor molded body 22) flow through the center hole 1233 of the support segment 123.
In the aspect of the flavor stick 1 shown in Figure 8(C), what differs from the aspect shown in Figure 4 is that a front segment 15 is connected to the front end side of the flavor rod segment 11. In the flavor stick 1 shown in Figure 8(C), the front end 1b of the flavor stick 1 is formed by the front end surface of the front segment 15. The front segment 15 is a member for preventing volatile substances released from the flavor rod segment 11 from leaking out from the front end 1b side of the flavor stick 1. The front segment 15 includes a plug material 151 having a cylindrical shape and a wrapping paper 152 that wraps the plug material 151. The plug material 151 may be a member formed into a cylindrical shape from cellulose acetate fibers, for example. The front segment 15 can adopt 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 deform due to the heat of the heater 50. When using cellulose acetate fibers for the plug material 151, it may be configured not to include a plasticizer such as triacetin. This makes it easier to prevent the plug material 151 from deforming (shrinking) due to the heat of the heater 50. Instead of forming the plug material 151 with a fibrous body, the plug material 151 may be formed with a porous body.
In the example shown in Figure 8(C), the first tip paper 16 wraps the front segment 15, the flavor rod segment 11, and the cooling segment 121. The first tip paper 16 is adhered to the outer peripheral surfaces of the front segment 15, the flavor rod segment 11, and the cooling segment 121, thereby integrally connecting them. The intermediate assembly in which the front segment 15, the flavor rod segment 11, and the cooling segment 121 are integrated by the first tip paper 16 is connected to the filter segment 122 by being wrapped together with the second tip paper 17. The second tip paper 17 is adhered to the first tip paper 16, the cooling segment 121, and the filter segment 122.
In the example shown in Figure 8(C), the front end position of the first tip paper 16 coincides with the front end of the front segment 15 (the front end 1b of the flavor stick 1), and the rear end position of the first tip paper 16 is positioned at the intermediate part in the axial direction of the cooling segment 121. The rear end position of the second tip paper 17 coincides with the rear end of the filter segment 122 (the mouthpiece end 1a of the flavor stick 1). The front end position of the second tip paper 17 is arranged at the upstream side (front end side) position of the cooling segment 121 and is positioned on the front end 1b side (upstream side) of the flavor stick 1 compared to the rear end of the first tip paper 16. As shown in Figure 8(C), the first tip paper 16 and the second tip paper 17 are partially overlapped and adhered so that the front end side of the second tip paper 17 covers the rear end side of the first tip paper 16 from the outside.
In the configuration example shown in Figure 8(C), the vent hole 14 is formed on the upstream side (front end side) of the cooling segment 121. In the aspect shown in Figure 8(C), only the first tip paper 16 is wrapped on the upstream side (front end side) of the cooling segment 121, and both the first tip paper 16 and the second tip paper 17 are wrapped on the downstream side (rear end side) of the cooling segment 121. The vent hole 14 is arranged in the upstream region of the cooling segment 121, where only the first tip paper 16 is wrapped. By arranging the vent hole 14 at a position where the first tip paper 16 and the second tip paper 17 do not overlap, the output of the laser used to form the vent hole 14 during the manufacture of the flavor stick 1 can be kept low.
As described above, variations of the flavor stick 1 have been explained with reference to Figures 8(A) to 8(C), but the variations of the flavor stick 1 are not limited to these, and various aspects can be adopted. For example, the mouthpiece segment 12 of the flavor stick 1 shown in Figure 8(C) may be replaced with the mouthpiece segment 12 shown in Figure 8(A) or 8(B).
Figure 9 is a diagram showing a state where the flavor stick 1 is inserted into the heating chamber 34 of the flavor inhalation device 30. In such a stick-inserted state, the heater 50 operates to heat the flavor rod segment 11 of the flavor stick 1 from the outer peripheral side, releasing volatile substances containing flavor components from the flavor source 111.
The flavor stick 1 is positioned in a state where the front end 1b is inserted into the heating chamber 34 up to a specified position (the bottom of the heating chamber 34) where it contacts the elastic sheet 40. When the front end 1b of the flavor stick 1 inserted into the heating chamber 34 contacts the elastic sheet 40, the elasticity of the elastic sheet 40 provides an insertion feel for the flavor stick 1 and allows the flavor stick 1 to be inserted into the proper position. As shown in Figure 8, when the flavor stick 1 is inserted up to the bottom of the heating chamber 34, the mouthpiece 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 stick 1 from unintentionally falling out of the heating chamber 34.
The flavor inhalation device 30 is configured as a bottom-flow type inhalation device where air is introduced to the bottom of the heating chamber 34. That is, during the inhalation of the flavor stick 1 using the flavor inhalation device 30, air is introduced to the bottom of the heating chamber 34 through the first air intake 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 to the bottom of the heating chamber 34 from the first air intake 42 is taken into the flavor stick 1 from the front end 1b of the flavor stick 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.
Furthermore, the flavor inhalation device 30 has a second air intake 301 (see Figure 7). The air taken into the housing 31 from the second air intake 301 of the flavor inhalation device 30 is introduced to the intermediate part in the height direction of the heating chamber 34 through the air passage 305. The air introduced to the intermediate part of the heating chamber 34 from the second air intake 301 is introduced into the interior of the mouthpiece segment 12 through the vent hole 14 of the flavor stick 1, and the volatile substances and aerosols flowing from the flavor rod segment 11 to the mouthpiece segment 12 are cooled by the air. As shown in Figure 9, the height of the vent 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 intake 301 in the flavor inhalation device 30. This allows the air from the second air intake 301 to be efficiently guided to the vent hole 14 in the flavor stick 1 while keeping the flow path length of the air passage 305 short.
Additionally, during the use of the flavor inhalation device 30, it is not preferable for the aerosol (smoke) that leaks from the vent hole 14 of the flavor stick 1 into the heating chamber 34 during intervals when the user is not inhaling the flavor stick 1 (hereinafter referred to as "inhalation intervals") or during preheating of the heater 50 to backflow through the air passage 305 and leak to the outside of the housing 31 from the second air intake 301. Therefore, it is preferable for the flavor inhalation device 30 to be designed such that the ventilation resistance of the air passage 305 is greater than the ventilation resistance of the gap formed between the heating chamber 34 and the flavor stick 1. By doing so, it is possible to suitably prevent the aerosol (smoke) from leaking to the outside of the housing 31 through the air passage 305 and the second air intake 301 during the user's inhalation intervals or preheating of the heater 50.
Additionally, the elastic sheet 40 of the flavor inhalation device 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 rod segment 11 and the condensate drips from the front end 1b of the flavor stick 1, the condensate flows along the surface of the elastic sheet 40 that rises in a dome shape and accumulates on the mounting portion 41 (i.e., accumulates at the bottom of the heating chamber 34). As a result, it is possible to prevent droplets (the above-mentioned condensate) from leaking to the outside of the housing 31 through the first air intake 42.
Furthermore, the flavor inhalation device 30 is provided with a heat insulating member 306 in the region located 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 transmitted to the bottom wall 331 of the housing 31. As a result, during the use of the flavor inhalation device 30, it is possible to make it less likely for the user's fingers holding the housing 31 to feel heat. As shown in Figure 9, when the flavor stick 1 is inserted into the heating chamber 34 of the flavor inhalation device 30 up to the specified position, the mouthpiece 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 that protrudes (is exposed) from the insertion port 37 is not particularly limited, but may protrude about 15 mm to 20 mm.
As described above, the flavor stick 1 in this embodiment is a slim-type non-combustion heating-type flavor inhalation article, and the heating chamber 34 of the flavor inhalation device 30 used for its inhalation is also of a small diameter. The mouthpiece segment 12 of the flavor stick 1 often includes a hollow element inside, which tends to weaken its rigidity. Due to this, there is a concern that the mouthpiece segment 12 may easily break when inserting the flavor stick 1 into the heating chamber 34 of the flavor inhalation device 30. Therefore, the flavor stick 1 in this embodiment adopts a structure that makes the mouthpiece segment 12 less prone to breaking when inserted into the heating chamber 34.
Specifically, the flavor stick 1 in this embodiment includes a first wrapping sheet that wraps the outermost layer of the flavor rod segment 11 and a second wrapping sheet that wraps the outermost layer of the mouthpiece segment 12 at least in part, wherein the second wrapping sheet has at least one of a basis weight and a thickness that is relatively larger compared to the first wrapping sheet.
In the flavor stick 1 shown in Figures 4 and 8(A), (B), the wrapping paper 112 corresponds to the first wrapping sheet, and the tip paper 13 corresponds to the second wrapping sheet. In this case, at least one of the basis weight and thickness of the tip paper 13 is made relatively larger compared to the wrapping paper 112. In the flavor stick 1 shown in Figure 8(C), the first tip paper 16 corresponds to the first wrapping sheet, and the second tip paper 17 corresponds to the second wrapping sheet. In this case, at least one of the basis weight and thickness of the second tip paper 17 is made relatively larger compared to the first tip paper 16. With this aspect, the rigidity of the mouthpiece segment 12 can be increased. As a result, the mouthpiece segment 12 becomes less prone to breaking when the flavor stick 1 is inserted into the heating chamber 34 of the flavor inhalation device 30.
Here, formula (1) is preferably satisfied, where ρ1 is the basis weight of the first wrapping sheet and ρ2 is the basis weight of the second wrapping sheet. $0 . .3 \leq ρ 1 / ρ 2 < 1$
Additionally, formula (2) is preferably satisfied, where t1 is the thickness of the first wrapping sheet and t2 is the thickness of the second wrapping sheet. $0.3 \leq t 1 / t 2 < 1$
The basis weight ρ1 and 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 doing so, the thermal conductivity of the first wrapping sheet increases, allowing the flavor rod segment 11 to be efficiently heated from the outer peripheral side when the heater 50 operates.
Additionally, 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 the thickness t2 to 50 µm or more and 80 µm or less. By doing so, the rigidity of the mouthpiece segment 12 can be increased, making the mouthpiece segment 12 less prone to breaking when the flavor stick 1 is inserted into the heating chamber 34 of the flavor inhalation device 30.
Furthermore, as in the flavor stick 1 shown in Figure 4 or 8(C), when the cooling segment 121 (hollow element) adjacent to the rear end of the flavor rod segment 11 is configured to include a paper tube, it is preferable to satisfy formula (3), where t3 is the thickness of the paper tube and D1 is the diameter of the flavor stick 1. $0.015 \leq t 3 / D 1 \leq 0.06$
By defining the relationship between the thickness t3 of the paper tube constituting the cooling segment 121 (hollow element) and the diameter D1 of the flavor stick 1 as described above, it is possible to make the cooling segment 121 (hollow element) less prone to breaking when the flavor stick 1 is inserted into the heating chamber 34 of the flavor inhalation device 30.
Additionally, as shown in Figures 8(A) and 8(B), when a hollow element such as a center-hole filter material 1221A, 1231 is arranged adjacent to the rear end of the flavor rod segment 11, it is preferable to satisfy formula (3.1), where D2 is the inner diameter of the center-hole filter material and D1 is the diameter of the flavor stick 1. $0.3 \leq D 2 / D 1 \leq 0.6$
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, it is possible to make the center-hole filter material 1221A, 1231 (hollow element) less prone to breaking when the flavor stick 1 is inserted into the heating chamber 34 of the flavor inhalation device 30.
Additionally, when the flavor source 111 of the flavor rod segment 11 includes a reconstituted tobacco sheet, the reconstituted tobacco sheet may be a sheet subjected to crimping (processing to add creases in the longitudinal direction), and such a reconstituted tobacco sheet folded in a gathered form may be wrapped with the wrapping paper 112. Figure 10 is a diagram illustrating the reconstituted tobacco sheet 113 forming the flavor source 111. Reference numeral 114 is a crease of the reconstituted tobacco sheet 113 subjected to crimping. Multiple creases 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. Here, the interval between the creases 114 is referred to as the crimp width W.
The relationship between the crimp width W of the reconstituted tobacco sheet and the diameter D1 of the flavor stick 1 is preferably such that formula (4) is satisfied. $0.01 \leq W / D 1 \leq 0.08$
By defining the relationship between the crimp width W of the reconstituted tobacco sheet and the diameter D1 of the flavor stick 1 as described above and reducing the crimp width W of the reconstituted tobacco sheet 113, it becomes easier to wrap the reconstituted tobacco sheet 113 folded in a gathered form with the wrapping paper 112, making it suitable for slim-type flavor sticks 1. In this case, the crimp width W of the reconstituted tobacco sheet 113 may be, for example, 0.1 mm or more and 0.4 mm or less.
Additionally, the relationship between the crimp width W of the reconstituted tobacco sheet and the diameter D1 of the flavor stick 1 is preferably such that formula (5) is satisfied. $0.1 \leq W / D \leq 0.4$
By defining the relationship between the crimp width W of the reconstituted tobacco sheet and the diameter D1 of the flavor stick 1 as described above and increasing the crimp width W, it is possible to reduce the ventilation resistance of the flavor rod segment 11. In this case, the crimp width W of the reconstituted tobacco sheet 113 may be, for example, 0.7 mm or more and 2.0 mm or less.
Additionally, when using a reconstituted tobacco sheet cut into strips 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 doing so, it becomes easier to wrap multiple cut pieces of the reconstituted tobacco sheet cut into strips with the wrapping paper 112, making it suitable for slim-type flavor sticks 1.
As explained in Figure 8(C), when the flavor stick 1 includes a front segment 15, it is preferable for the ventilation resistance of the front segment 15 to be greater than that of the mouthpiece segment 12. By increasing the ventilation resistance of the front segment 15 in this way, it is possible to suppress the leakage of smoke (aerosol) from the front end 1b of the flavor stick 1. Particularly, since the flavor inhalation device 30 in this embodiment is a bottom-flow type device, suppressing the leakage of smoke (aerosol) from the front end 1b of the flavor stick 1 can prevent smoke (aerosol) from leaking from the first air intake 42 (cleaning port 39) of the flavor inhalation device 30.
In a slim-type flavor stick 1 as in this embodiment, the internal pressure tends to increase during inhalation, making it easier for smoke (aerosol) to leak from the front end 1b, so it is preferable to increase the axial length of the front segment 15.
Therefore, the relationship between the length L1 of the front segment 15 and the diameter D1 of the flavor stick 1 is preferably such that formula (6) is satisfied. $0.8 \leq L 1 / D 1 \leq 2.0$
Additionally, the length of the front segment may be 5 mm or more and 10 mm or less.
By doing so, the leakage of smoke (aerosol) from the front end 1b of the flavor stick 1 can be more suitably suppressed.
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 rod segment 11 to the vent hole 14 to be smaller than the distance L3 from the mouthpiece end 1a to the vent hole 14. By arranging the opening position of the vent hole 14 near the rear end of the flavor rod segment 11 in this way, it is possible to cool the aerosol from a position immediately downstream of the flavor rod segment 11.
In particular, it is preferable for the relationship between the distance L2 from the rear end of the flavor rod segment 11 to the vent hole 14 and the diameter D1 of the flavor stick 1 to satisfy formula (7). $0.5 \leq L 2 / D 1 \leq 2.0$
By defining the relationship between the distance L2 from the rear end of the flavor rod segment 11 to the vent hole 14 and the diameter D1 of the flavor stick 1 in this way, the cooling effect of the aerosol by the air introduced from the vent hole 14 can be enhanced. Additionally, the distance L2 from the rear end of the flavor rod segment 11 to the vent hole 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 for example, as a long-type stick, may be 60 mm or more and 85 mm or less, and as a short-type stick, it may be 40 mm or more and 50 mm or less.
The lengths of the various segments constituting the flavor stick 1 can be appropriately adjusted according to the total length of the flavor stick 1, the types and numbers of segments included in the flavor stick 1, and so on. For example, in the case of a long-type flavor stick 1 with a total length of 60 mm or more and 85 mm or less, the length of the flavor rod segment 11 may be 20 mm or more and 30 mm or less. Additionally, the length of the cooling segment 121 may be 10 mm or more and 25 mm or less for a long-type flavor stick 1, and 5 mm or more and 15 mm or less for a short-type flavor stick 1, but this is not a limitation.
Furthermore, the configuration of the flavor stick 1 according to this embodiment and the flavor inhalation device 30 used for inhalation thereof can be appropriately changed. For example, as explained in Figure 8(C), when the front segment 15 is provided at the front end of the flavor stick 1, the front segment 15 may be attached to the front of the flavor rod segment 11 in a manner where 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 segment 15 is exposed, as shown in Figure 11. Figure 11 is a partial side view of the front end 1b side of the flavor stick 1 according to a modified example. In the aspect shown in Figure 11, the front side portion 151A of the plug material 151 is not covered by the wrapping paper 152 and the first tip paper 16 and is exposed to the outside. For example, at the front end of the plug material 151, the cellulose acetate fibers constituting the plug material 151 are in an exposed state. The axial length of the region where the front side portion 151A of the plug material 151 is exposed to the outside may be, for example, 0.1 mm or more and 3 mm or less. By exposing the front side portion 151A of the plug material 151 to the outside in this way, it becomes easier to absorb the condensate that drips onto the bottom of the heating chamber 34 (mounting portion 41) during the inhalation of the flavor stick 1 through the front side portion 151A of the plug material 151.
Additionally, the flavor inhalation device 30 shown in Figures 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 a structure mainly suitable for long-type flavor sticks 1 is exemplified, but the length of the section where the heating chamber 34 is formed inside the housing 31 can be appropriately changed to match the length of the flavor stick 1 used.
Figure 12 is a diagram illustrating a flavor inhalation device 30A suitable for using a short-type flavor stick 1. Figure 12 shows the internal structure of the flavor inhalation device 30A. Also, Figure 12 schematically shows the state where the upper housing 32 is removed from the lower housing 33, similar to Figure 3. The flavor inhalation device 30A has an internal structure of the lower housing 33 that differs from the above-described flavor inhalation device 30. Specifically, in the flavor inhalation device 30A, the lower sleeve 36 installed in the lower housing 33 has a bottom wall 361 forming the bottom surface of the heating chamber 34, and an air intake 362 is formed in the bottom wall 361. The air intake 362 is formed as a through-hole penetrating the bottom wall 361 in the thickness direction.
Additionally, a vent 334 is open in the bottom wall 331 of the lower housing 33, penetrating the bottom wall 331 in the thickness direction. The vent 334 formed in the bottom wall 331 and the air intake 362 formed in the bottom wall 361 are communicated through an air passage 333. As a result, the flavor inhalation device 30A can introduce air from outside the housing through the vent 334, the air passage 333, and the air intake 362 to the bottom of the heating chamber 34. In the flavor inhalation device 30A shown in Figure 12, the insertion port 37, the heating chamber 34, and the vent 334 are coaxially arranged in a straight line. Additionally, the flavor inhalation device 30A is not provided with a cleaning port 39 or an elastic sheet 40. By adjusting the length of the lower sleeve 36 and the air passage 333 in the flavor inhalation device 30A shown in Figure 12, it is possible to provide an inhalation device suitable for flavor sticks 1 of various lengths, including short-type flavor sticks 1.
As a product form, the flavor stick 1 may be housed in a package. When multiple flavor sticks 1 are housed in the package, each flavor stick 1 may be individually packaged. In the embodiments and modified examples described above, a so-called slim-type flavor stick is given as an example, and specific forms for solving the problem of the flavor stick being prone to breaking during insertion into the heating chamber of the flavor inhalation device were described, but the present invention may also be applied to flavor sticks other than the so-called slim type. For example, the flavor stick may have a diameter greater than 6 mm and 7.5 mm or less.
Embodiments of the present invention have been described above, but the flavor stick and heat-not-burn flavor inhalation product according to the present invention are not limited to these. Additionally, each aspect disclosed in the above-described embodiments and modified examples can be combined with any other aspect disclosed in this specification.

REFERENCE SIGNS LIST

1: Flavor stick
11: Flavor rod segment
12: Mouthpiece segment
13: Tip paper
30: Flavor inhalation device
31: Housing
34: Heating chamber
40: Elastic sheet
50: Heater

Claims

A flavor stick that is inserted into the heating chamber of a flavor inhalation device during use and is heated from the outer peripheral side by a heater, comprising a flavor rod segment containing an aerosol substrate and a flavor source, a mouthpiece segment connected to the rear end of the flavor rod segment and having a mouthpiece end, a first wrapping sheet that wraps the outermost layer of the flavor rod segment, and a second wrapping sheet that wraps the outermost layer of the mouthpiece segment at least in part, wherein the second wrapping sheet has at least one of a basis weight and thickness that is relatively larger compared to the first wrapping sheet.
The flavor stick according to claim 1, wherein formula (1) is satisfied, where ρ1 is the basis weight of the first wrapping sheet and ρ2 is the basis weight of the second wrapping sheet. $0.3 \leq ρ 1 / ρ 2 < 1$
The flavor stick according to claim 1 or 2, wherein formula (2) is satisfied, where t1 is the thickness of the first wrapping sheet and t2 is the thickness of the second wrapping sheet. $0.3 \leq t 1 / t 2 < 1$
The flavor stick according to any one of claims 1 to 3, wherein the basis weight ρ2 of the second wrapping 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.
The flavor stick according to any one of claims 1 to 4, wherein the mouthpiece segment includes a hollow element disposed adjacent to the rear end of the flavor rod segment, the hollow element includes a paper tube, and formula (3) is satisfied, where t3 is the thickness of the paper tube and D1 is the diameter of the flavor stick. $0.015 \leq t 3 / D 1 \leq 0.06$
The flavor stick according to any one of claims 1 to 5, wherein the flavor source includes a reconstituted tobacco sheet, the reconstituted tobacco sheet is a sheet subjected to crimping, and formula (4) is satisfied, where W is the crimp width of the reconstituted tobacco sheet and D1 is the diameter of the flavor stick. $0.01 \leq W / D 1 \leq 0.08$
The flavor stick according to any one of claims 1 to 5, wherein the flavor source includes a reconstituted tobacco sheet, the reconstituted tobacco sheet is a sheet subjected to crimping, and formula (4) is satisfied, where W is the crimp width of the reconstituted tobacco sheet and D1 is the diameter of the flavor stick. $0.1 \leq W / D 1 \leq 0.4$
The flavor stick according to any one of claims 1 to 7, wherein the total length of the flavor stick is 60 mm or more and 85 mm or less, and the length of the flavor rod segment is 20 mm or more and 30 mm or less.
The flavor stick according to any one of claims 1 to 8, further comprising a front segment connected to the front end side of the flavor rod segment, wherein the ventilation resistance of the front segment is greater than the ventilation resistance of the mouthpiece segment.
The flavor stick according to claim 9, wherein formula (6) is satisfied, where L1 is the length of the front segment and D1 is the diameter of the flavor stick. $0.8 \leq L 1 / D 1 \leq 2.0$
The flavor stick according to claim 9 or 10, wherein the length of the front segment is 5 mm or more and 10 mm or less.
The flavor stick according to any one of claims 1 to 11, having a vent hole for introducing air into the interior of the mouthpiece segment from the outside, wherein in the longitudinal direction of the flavor stick, the distance L2 from the rear end of the flavor rod segment to the vent hole is smaller than the distance L3 from the mouthpiece end to the vent hole.
The flavor stick according to claim 12, wherein the relationship between the distance L2 and the diameter D1 of the flavor stick satisfies formula (7). $0.5 \leq L 2 / D 1 \leq 2.0$
A heat-not-burn flavor inhalation product comprising the flavor stick according to any one of claims 1 to 13 and a flavor inhalation device, wherein the flavor inhalation device comprises a housing in which an insertion port for the flavor stick is formed, a heating chamber formed within the housing and allowing insertion of the flavor stick through the insertion port, and a heater for heating the flavor stick inserted into the heating chamber from the outer peripheral side.
The heat-not-burn flavor inhalation product according to claim 14, wherein the insertion port is formed in the upper wall of the housing, a 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 intake for introducing air into the heating chamber from the outside, the elastic sheet is provided to bulge toward the heating chamber side from the cleaning port in its original shape, and when the flavor stick is inserted into the heating chamber, the front end of the flavor stick is positioned by contacting the elastic sheet.
The heat-not-burn flavor inhalation product according to claim 15, wherein a heat insulating member is disposed in a region located between the bottom wall of the housing and the heater, inside the housing.
The heat-not-burn flavor inhalation product according to any one of claims 14 to 16, wherein the housing includes an upper housing and a lower housing that are mutually detachable.
The heat-not-burn flavor inhalation product according to claim 17, wherein the insertion port is formed in the upper housing, and the power unit is housed in the lower housing such that, when the upper housing is removed from the lower housing, the power unit is exposed to the outside from the upper opening end of the lower housing.
The heat-not-burn flavor inhalation product according to claim 17 or 18, wherein the heater is positioned at a location retracted downward from the upper opening end of the lower housing.
The heat-not-burn flavor inhalation product according to any one of claims 17 to 19, wherein a groove is formed on the outer surface of the housing, straddling a lower opening end of the upper housing and an upper opening end of the lower housing, and extending along the lower opening end and the upper opening end, and a second air intake for introducing air into the heating chamber from the outside is formed at the groove bottom.