WO2021070328A1 - Non-combustion heating-type flavor inhaler - Google Patents

Abstract

Provided is a non-combustion heating-type flavor inhaler comprising a tobacco rod, a cooling segment, and a mouthpiece, wherein the mouthpiece comprises two connected center hole filters.

Description

Non-combustion heating type flavor suction device

The present invention relates to a non-combustion heating type flavor suction device including a tobacco rod, a cooling segment, and a mouthpiece.

In recent years, a product in which a non-combustion heating type flavor suction device is inserted into a device and used is commercially available (for example, Patent Document 1). These non-combustion heating type flavor suction devices are desired to have a certain thickness or more from the viewpoint of ease of insertion into the device and delivery of sufficient flavor and taste. However, as the diameter of the non-combustion heating type flavor suction device increases, the amount of heat given to the device increases and the area in contact with the lips also increases. As a result, the temperature near the mouthpiece end rises, and the user may feel uncomfortable with the temperature near the mouthpiece end during use.

International Publication No. 2017/198837

An object of the present invention is to provide a non-combustion heating type flavor suction device in which the temperature near the mouthpiece end is not unpleasant for the user during use.

Means for Solving the Invention

The flavor suction device described in Patent Document 1 has a mouthpiece provided with a filter and a paper tube in this order toward the mouthpiece end direction. However, the inventors considered that there is room for improvement in the flavor suction device described in Patent Document 1, and completed the present invention. That is, the above-mentioned problem is solved by the following invention.
[1] A non-combustion heating type flavor suction device including a tobacco rod, a cooling segment, and a mouthpiece.
The flavor suction device comprising two center hole filters in which the mouthpiece is connected.
[2] The flavor suction device according to [1], wherein the two center hole filters have different hole diameters.
[3] When the hole diameter of the first center hole filter existing on the tobacco rod side is d1 and the hole diameter of the second center hole filter existing on the mouthpiece end side is d2, d1> d2, in [2]. Described flavor suction device.
[4] When the hole diameter of the first center hole filter existing on the tobacco rod side is d1 and the hole diameter of the second center hole filter existing on the mouthpiece end side is d2, d1 <d2, to [2]. Described flavor suction device.
[5] The flavor suction device according to any one of [1] to 4], wherein the cross-sectional area of the hole of the center hole filter is 0.7 to 20 mm ^2.
[6] The flavor suction device according to any one of [2] to [5], wherein the ratio of the small hole diameter to the large hole diameter is 1: 1.5 to 1: 4.
[7] The flavor suction device according to any one of [1] to [6], wherein the center hole filter has a hole diameter of 1.0 to 5.0 mm.
[8] The flavor suction device according to any one of [1] to [7], wherein the hardness of the center hole filter measured by the following method is 90% or more.
Measuring method 1) Place the center hole filter on the substrate so that its longitudinal direction is horizontal, and measure its height Ds.
2) The side surface of the center hole filter is pressurized and compressed using a pressurizing jig.
Pressurization: 300 g, pressurization time: 10 seconds, pressurization jig head diameter: φ12 mm
3) Measure the height Dd of the center hole filter after pressurization. 4) Calculate the hardness H (%) from the following formula.
H (%) = Dd / Ds × 100
[9] The flavor suction device according to [8], wherein the hardness is 95% or more.
[10] The flavor suction device according to any one of [1] to [9], wherein the center hole filter has a wall thickness of 1 to 3 mm.
[11] The flavor suction device according to any one of [1] to [10], which has a diameter of 6 to 8 mm.
[12] The flavor suction device according to any one of [1] to 10], wherein the center hole filter has a single fineness of 5 to 12 (denier / filament).
[13] The flavor suction device according to [12], wherein the center hole filter has a single fineness of 5 to 8 (denier / filament).
[14] The flavor suction device according to any one of [1] to [13], wherein the center hole filter has a total fineness of 30,000 to 60,000 (denier / total).
[15] The flavor suction device according to [14], wherein the center hole filter has a total fineness of 35,000 to 45,000 (denier / total).

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide a non-combustion heating type flavor suction device in which the temperature near the mouthpiece end is not unpleasant for the user during use.

The figure which shows the non-combustion heating type flavor suction device of this invention The figure which shows the non-combustion heating type flavor suction system of this invention Diagram showing a device for smoking test

Hereinafter, the present invention will be described in detail. In the present invention, "X to Y" includes X and Y which are the fractional values thereof.

1. 1. Non-combustion heating type flavor suction device The non-combustion heating type flavor suction device of the present invention includes a tobacco rod, a cooling segment, and a mouthpiece, and includes two center hole filters to which the mouthpiece is connected. FIG. 1 shows an aspect of the non-combustion heating type flavor suction device of the present invention. In the figure, 10 is a non-combustion heating type flavor suction device, 1 is a tobacco rod, 3 is a cooling segment, 5 is a mouthpiece, 51 is a first center hole filter, 52 is a second center hole filter, 7 is a chip paper, and V. Is ventilation. The diameter of the flavor suction device is preferably 6 to 8 mm. The diameter is defined as the average value of the diameters of the members constituting the flavor suction device.

(1) Tobacco rod The tobacco rod is a substantially columnar member for generating a flavor component contained in a tobacco raw material, and includes a tobacco filler and a wrapper around the tobacco filler. The tobacco filler is not limited, and for example, tobacco engraving, tobacco sheet, or the like can be used. Specifically, the wrapper may be filled with tobacco chopped by chopping dried tobacco leaves to a width of 0.8 to 1.2 mm. In addition, dried tobacco leaves are crushed to an average particle size of about 20 to 200 μm, homogenized, processed into a sheet, and cut into a width of 0.8 to 1.2 mm and filled in a wrapper. You may. The sheet may be gathered, folded, or swirled and filled therein without engraving. The sheet may be cut into strips and filled in the wrapper concentrically or so that the longitudinal direction of the strips is parallel to the longitudinal direction of the tobacco rod.

Various tobacco leaves can be used, for example, yellow varieties, Burley varieties, Orient varieties, native varieties, other Nicotiana-Tabacam varieties, Nicotiana rustica varieties, and mixtures thereof. As the mixture, a mixture obtained by appropriately blending each of the above varieties so as to obtain a desired taste can be used. Details of the tobacco varieties are disclosed in "Tobacco Encyclopedia, Tobacco Academic Studies Center, 2009.3.31".

The method for producing the homogenized sheet, that is, the method for crushing tobacco leaves and processing them into a homogenized sheet can be carried out by a known method. For example, the following methods can be selected. A method of making a papermaking sheet using a papermaking process. A method in which an appropriate solvent such as water is mixed with crushed tobacco leaves to homogenize the mixture, and then the homogenized product is thinly cast on a metal plate or a metal plate belt and dried to prepare a cast sheet. A method of producing a rolled sheet by mixing an appropriate solvent such as water with crushed tobacco leaves and extruding the homogenized material into a sheet. Details of the types of the homogenized sheet are disclosed in "Tobacco Encyclopedia, Tobacco Academic Studies Center, 2009.3.31".

The tobacco filling may contain water, and the content thereof may be 10 to 15% by weight, preferably 11 to 13% by weight, based on the total amount of the tobacco filling. When a tobacco filling containing the amount of water is used, the generation of stains is suppressed, and the hoisting suitability of the tobacco rod during production is improved.

The tobacco rod 1 may generate steam as it is heated. It is preferable to add an aerosol source such as a polyol such as glycerin, propylene glycol or 1,3-butanediol to the tobacco filler in order to promote the generation of aerosol. The amount of the aerosol source added is preferably 5 to 50% by weight, more preferably 10 to 30% by weight, based on the dry weight of the tobacco filler. The length of the tobacco rod 1 is not limited, but is preferably 15 to 25 mm. The diameter is not limited, but is preferably 6 to 8 mm.

Tobacco rod 1 may contain a fragrance. The type of the flavor is not particularly limited, and the following can be mentioned from the viewpoint of imparting a good taste. Acetanisol, acetophenone, acetylpyrazine, 2-acetylthiazole, alfalfa extract, amyl alcohol, amyl butyrate, trans-annetol, staranis oil, apple juice, peruvian balsam oil, honeylow absolute, benzaldehyde, benzoin resinoid, benzyl alcohol, benzo Benzyl acid, benzyl phenylacetate, benzyl propionate, 2,3-butandione, 2-butanol, butyl butyrate, butyric acid, caramel, cardamon oil, carob absolute, β-carotene, carrot juice, L-carboxylic, β-cariophyllene, cassia Bark oil, cedar wood oil, celery seed oil, camomill oil, cinnamaldehyde, silicic acid, cinnamyl alcohol, cinnamyl silicate oil, citronella oil, DL-citronellol, clarisage extract, cocoa, coffee, cognac oil, coriander oil, Cuminaldehyde, dabana oil, δ-decalactone, γ-decalactone, decanoic acid, dilherb oil, 3,4-dimethyl-1,2-cyclopentandione, 4,5-dimethyl-3-hydroxy-2,5-dihydro Fran-2-one, 3,7-dimethyl-6-octenoic acid, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, ethyl 2-methylbutyrate, ethyl acetate, ethyl butyrate, Ethyl hexanoate, ethyl isovalerate, ethyl lactate, ethyl laurate, ethyl levulinate, ethyl maltol, ethyl octanate, ethyl oleate, ethyl palmitate, ethyl phenylacetate, ethyl propionate, ethyl stearate, ethyl valerate , Ethyl vanillin, ethyl vanillin glucoside, 2-ethyl-3, (5 or 6) -dimethylpyrazine, 5-ethyl-3-hydroxy-4-methyl-2 (5H) -furanone, 2-ethyl-3-methylpyrazine , Eucalyptor, Fenegrik Absolute, Gene Absolute, Lindou Root Infusion, Geraniol, Geranyl Acetate, Grape Juice, Guayacol, Guava Extract, γ-Heptalactone, γ-Hexalactone, Hexanoic Acid, Sis-3-hexene-1 -Ol, hexyl acetate, hexyl alcohol, hexyl phenylacetate, honey, 4-hydroxy-3-pentenoic acid lactone, 4-hydroxy-4- (3-hydroxy-1-butenyl) -3,5,5-trimethyl-2 -Cyclohe Xen-1-one, 4- (para-hydroxyphenyl) -2-butanone, sodium 4-hydroxyundecanoate, immortelle absolute, β-ionone, isoamyl acetate, isoamyl butyrate, isoamyl phenylacetate, isobutyl acetate, phenylacetic acid Isobutyl, jasmine absolute, cola nut tincture, labdanum oil, lemon terpenless oil, kanzo extract, linalol, linaryl acetate, lobage root oil, maltol, maple syrup, menthol, menthon, L-mentyl acetate, paramethoxybenzaldehyde, methyl -2-Pyrrolyl ketone, Methyl anthranilate, Methyl phenylacetate, Methyl salicylate, 4'-Methylacetophenone, Methylcyclopentenolone, 3-Methylvaleric acid, Mimosa absolute, Toumitsu, Myristic acid, Nerol, Nerolidol, γ-Nonalactone, Natsumeg oil, δ-octalactone, octanal, octanoic acid, orange flower oil, orange oil, oris root oil, palmitic acid, ω-pentadecalactone, peppermint oil, petitgrain paraguay oil, phenethyl alcohol, phenylacetate phenethyl, phenylacetic acid , Piperonal, plum extract, propenylguaetol, propyl acetate, 3-propylidenephthalide, prune juice, pyruvate, raisin extract, rose oil, lamb liquor, sage oil, sandalwood oil, sparemint oil, stylux Absolute, Marigold Oil, Tea Distillate, α-Terpineol, Terpinyl Acetate, 5,6,7,8-Tetrahydroquinoxalin, 1,5,5,9-Tetramethyl-13-oxacyclo (8.3.0.0) (4.9)) Tridecane, 2,3,5,6-tetramethylpyrazine, thyme oil, tomato extract, 2-toridecanone, triethyl citrate, 4- (2,6,6-trimethyl-1-cyclohexenyl) ) 2-Buten-4-one, 2,6,6-trimethyl-2-cyclohexene-1,4-dione, 4- (2,6,6-trimethyl-1,3-cyclohexadienyl) 2-butene- 4-one, 2,3,5-trimethylpyrazine, γ-undecalactone, γ-valerolactone, vanilla extract, vanillin, veratoraldehyde, violet leaf absolute, N-ethyl-p-menthan-3-carbamide ( WS-3), ethyl-2- (p-menthane) -3-Carboxamide) Acetate (WS-5). Of these, menthol is preferable. In addition, these fragrances may be used alone or in combination of two or more.

^{The packing density of the tobacco filling is not particularly limited, but is usually 250 mg / cm 3} or more, preferably 320 mg / cm ³ or more, from the viewpoint of ensuring the characteristics of the non-combustion heating type flavor suction device and imparting a good taste. Is. The upper limit thereof is usually 800 mg / cm ³ or less, preferably 600 mg / cm ³ or less.

(2) Cooling segment The cooling segment is a member for promoting aerosolization by cooling the flavor components and steam generated in the tobacco rod 1. The cooling segment 3 may be a hollow paper tube. The paper tube is preferably composed of a card board having a higher rigidity than a wrapper or chip paper. Ventilation V (opening) may be provided in the paper tube. It is preferable that a plurality of ventilations are provided along the circumference of the paper tube. From the viewpoint of promoting aerosolization and cooling, the upper limit of the position where ventilation is provided from the mouthpiece side end of the cooling segment to the heating end is preferably within 4 mm from the mouthpiece side end of the cooling segment, and is preferably 2 mm. The range within is more preferable. Further, the lower limit of the position where the ventilation is provided is preferably 0.5 mm or more, more preferably 1.0 mm or more from the mouthpiece side end of the cooling segment from the viewpoint of durability of the entire product. That is, in one embodiment, the ventilation is provided in the range of 0.5 to 4 mm upstream from the mouthpiece side end of the cooling segment, and in another embodiment, it is provided in the range of 1.0 to 2 mm. From the viewpoint of work efficiency, it is preferable that the ventilation is provided by laser processing the completed non-combustion heating type flavor suction device. Further, the cooling segment 3 may be filled with a gathered sheet in order to increase the heat exchange efficiency. The dimensions of the cooling segment 3 are not limited, but the length is preferably 15 to 25 mm, and the diameter is preferably 5.5 to 7.5 mm.

As described above, the ventilation is preferably arranged in the circumferential direction of the outer peripheral surface of the cooling segment. The number of arrangements in the circumferential direction is not limited and may be two or more. The pore diameter is preferably 100 to 1000 μm, more preferably 300 to 800 μm. The opening shape is preferably substantially circular or substantially elliptical. In the case of a substantially elliptical shape, the major axis corresponds to the hole diameter.

The cooling segment 3 is often less rigid than the tobacco rod 1. When connecting parts having such different rigidity with chip paper, if the diameter of the part having high rigidity is made smaller than the diameter of the part having low rigidity, defects are less likely to occur. Therefore, when the rigidity of the cooling segment 3 is higher than that of the tobacco rod 1, it is preferable that the diameter thereof is smaller than the diameter of the tobacco rod 1. For example, when the diameter of the tobacco rod is 7 mm, the diameter of the cooling segment and the mouthpiece is preferably 6.9 mm.

(3) Mouthpiece The mouthpiece is a member that constitutes the mouthpiece end. In the present invention, the mouthpiece 5 includes a first center hole filter 51 and a second center hole filter 52 in this order toward the mouthpiece end direction.

(3-1) Center Hall Filter As the center hole filter, for example, a filter having one space provided in the center of the filter can be used. In this case, the hole diameter is preferably 20 to 70%, more preferably 20 to 40% of the filter diameter. Specifically, the hole diameter is preferably 1.0 to 5.0 mm. The preferable lower limit value is 1.2 mm or more or 1.5 mm or more, and the preferable upper limit value is 4.5 mm or less, less than 4.5 mm, 3.0 mm or less, or 2.5 mm or less. The wall thickness (thickness of the wall portion) of the filter is preferably 1 to 3 mm, more preferably 2 to 3 mm. It is difficult to form a hole having a hole diameter of less than or equal to the lower limit value, and fluffing may occur on the inner wall to supplement the aerosol and reduce the delivery efficiency. In addition, there is a problem in the durability of the mandrel that forms a hole whose hole diameter is not more than the lower limit, and the shape of the hole becomes unstable, such as the mandrel vibrating during manufacturing and the hole undulates. Further, if the hole diameter exceeds the condition value, the hardness of the filter cannot be guaranteed and the gripping comfort is lowered, and further, the wall thickness is thinned, so that the durability may be lowered when wet with saliva or the like. In one aspect, as the center hole filter, a filter having a diameter of 7 mm and a hole having a diameter of 2.0 mm can be mentioned. The cross-sectional area of the hole is preferably 0.7 to 20 mm ² , more preferably 1.6 to 16 mm ² . Further, a center hole filter having a plurality of holes may be used. In this case, the plurality of holes may be arranged at equal intervals along the circumferential direction, for example. The total cross-sectional area of the plurality of holes is preferably 0.7 to 20 mm ² , more preferably 1.6 to 16 mm ² .

In the present invention, the mouthpiece includes two connected center hole filters (hereinafter, also referred to as "CH"). The center hole filter existing on the heating end side is called a first center hole filter (also referred to as "first CH"), and the center hole filter existing on the mouthpiece end side is called a second center hole filter (also referred to as "second CH"). By providing the two connected CHs, the temperature near the mouthpiece end becomes a temperature that is not unpleasant for the user during use. In addition, since the delivery amount of the aerosol source can be increased, a good flavor can be provided. The hole diameter (d1) of the first CH and the hole diameter (d2) of the second CH may be the same or different. These will be described below.

1) Hole diameter of the first CH (d1) = Hole diameter of the second CH (d2)
In this embodiment, the first CH and the second CH may be seamlessly integrated. That is, in the present invention, "linkage" includes a mode in which the first CH and the second CH are seamlessly integrated. The length of the integrated center hole filter may be, for example, about twice the length of the first channel or the second channel. In this embodiment, the surface temperature (also referred to as “chip temperature”) and steam temperature (also referred to as “vapor temperature”) in the vicinity of the mouthpiece end can be lowered. The reason for this is not limited, but it can be inferred as follows. The flow path of the aerosol is suddenly narrowed by the CH, and the aerosol collides with the upstream end cross section of the CH. At this time, a part of the heat is diffused to the meat portion (filter portion) of the CH, so that the vapor temperature is lowered, and the chip temperature is also lowered.

2) Hole diameter of the first CH (d1) <Hole diameter of the second CH (d2)
When the hole diameters of the first CH and the second CH are different, the temperature near the mouthpiece end during use can be lowered, which is preferable. This aspect is shown in FIG. 1 (1). In this embodiment, the chip temperature can be lowered. The reason for this is not limited, but it can be inferred as follows. The flow path of the aerosol is suddenly narrowed by the CH, and the aerosol collides with the upstream end cross section of the CH (S1 in FIG. 1 (1)). At this time, a part of the heat is diffused to the meat portion (filter portion) of the CH, so that the vapor temperature is lowered. Further, since the upstream end cross section S1 is usually located upstream from the user's lip portion, the temperature near the mouthpiece end decreases. Further, although there is a step at the contact portion between the downstream end of the first CH51 and the upstream end of the second CH52, the aerosol does not collide with the upstream end cross section S2 on the second CH52 side, so that the heat does not diffuse in the circumferential direction. Therefore, the temperature near the mouthpiece end becomes lower.

The ratio of small diameter to large diameter is preferably 1: 1.5 to 1: 4, and more preferably 1: 2 to 1: 3. The preferred range of the hole diameter is as described above.

3) Hole diameter of the first CH (d1)> Hole diameter of the second CH (d2)
This aspect is shown in FIG. 1 (2). In this embodiment, the vapor temperature can be lowered. The reason for this is not limited, but it can be inferred as follows. The steam that has passed through the first CH 51 is diffused into the filter section from the end cross section S2 of the second CH 52, and is also diffused into the filter section from the inner peripheral surface of the second CH 52. In this embodiment, since the area introduced into the filter section is large and heat is exchanged during diffusion in the filter section, it is considered that the vapor temperature can be efficiently lowered. Further, since the aerosol collides with the end cross sections S1 and S2 twice in total, heat is diffused to the filter, so that the vapor temperature is further lowered. On the other hand, since heat diffuses from the end cross section S2 in the circumferential direction, the chip temperature rises slightly as compared with the aspect of 2). The small diameter: large diameter ratio and the preferred diameter range in this embodiment are as described in 2).

In any aspect, it is preferable that the hole diameter of at least one of the first channel or the second channel is less than 4.5 mm because the vapor temperature can be lowered.

In either aspect, the lengths of the first channel and the second channel are the same, and it is preferable that the lengths are about 9 to 16% with respect to the total length of the non-combustion heating type flavor suction device 10, respectively. In one embodiment, the length of each is about 5 to 9 mm.

Each of the first channel and the second channel may be wound by a filter wrapper (filter inner wrapper), and they may be connected by a filter molding paper (filter outer wrapper). The diameter of the mouthpiece 5 is not limited, but is preferably the same as that of the cooling segment 3.

The first CH and the second CH preferably have a certain hardness. This is because the CH is less likely to be deformed and the contact area with the user's lips is smaller, so that the user is less likely to feel an unpleasant temperature. The hardness in the present invention means resistance when a member is deformed, as disclosed in paragraphs 0010 to 0014 of Japanese Patent Application Laid-Open No. 2016-523565. Hardness can be determined from the change in diameter before and after applying a load to the side surface of the tobacco rod. Specifically, the hardness is measured as follows.
1) CH is placed on a substrate so that its longitudinal direction is horizontal, and its height Ds is measured.
2) The side surface of the CH is pressurized and compressed using a pressurizing jig.
Pressurization: 300 g, pressurization time: 10 seconds, pressurization jig head diameter: φ12 mm
3) Measure the height Dd of the CH after pressurization. 4) Calculate the hardness H (%) from the following formula.
H (%) = Dd / Ds × 100

The hardness of CH is preferably 90% or more, more preferably 93% or more, still more preferably 95% or more. The upper limit is not limited, but is about 99% or less or 98% or less.

The single fiber degree of the fibers constituting CH is preferably 5 to 12 (denier / filament), and more preferably 5 to 8 (denier / filament). The total fineness of the fiber is preferably 30,000 to 60,000 (denier / total), and more preferably 35,000 to 45,000 (denier / total). The cross-sectional shape of the fiber is preferably R shape or Y shape, and the Y shape is more preferable from the viewpoint of cost. In the non-combustion heating type flavor suction device, the amount of aerosol produced is smaller than that of the normal combustion type flavor suction device, so that the loss of aerosol in CH is preferably small. If the filling density of the fibers in the wall portion (nik portion) of the CH is too low, the aerosol will be filtered in the portion. Therefore, it is preferable that the toe filling density of the wall portion of CH is high to some extent within the range where high-speed production is possible. By setting the single fineness and the total fineness within the above numerical ranges, a CH having a low filtration rate and suitable for use can be obtained. In addition, triacetin can also be used as a plasticizer in order to increase the hardness of the filter. The amount of triacetin added is preferably 10 to 20% by weight based on the tow weight.

(4) Chip Paper The chip paper 7 refers to paper used for connecting two or more of the tobacco rod 1, the cooling segment 3, and the mouthpiece 5. On the other hand, the wrapper refers to a paper for winding individual members constituting the tobacco rod 1, the cooling segment 3, or the mouthpiece 5.

The base paper used for the chip paper and the wrapper is not limited, and examples thereof include those using cellulose fibers. As such a cellulose fiber, either a plant-derived fiber or a chemically synthesized fiber may be used, or a mixture thereof may be used. Examples of plant-derived fibers include pulps such as flax fiber, wood fiber, and seed fiber, which may be unbleached colored unbleached pulp. It is preferable to use bleached pulp bleached with a bleaching agent such as a reducing agent.

In the case of ordinary cigarette wrapping paper, citric acid alkali metal salt or the like is used as an ordinary combustion regulator (combustion agent, etc.) that can affect the natural combustion speed of the wrapping paper. In the present invention, since it is a heated flavor suction device, the wrapper does not have to contain a combustion regulator. Further, unlike ordinary cigarettes, the tobacco filler of the present invention may contain an aerosol generation source as described above. In this case, it is preferable to use oil-resistant and water-resistant wrapping paper as the chip paper.

The lower limit of the basis weight of the wrapper is preferably 30 g / m ² or more, more preferably 35 g / m ² or more, and further preferably 40 g / m ² or more. The upper limit is preferably 65 g / m ² or less, more preferably 50 g / m ² or less. The lower limit of the basis weight of the chip paper is preferably 20 g / m ² or more, more preferably 25 g / m ² or more, and further preferably 30 g / m ² or more. The upper limit is preferably 50 g / m ² or less, more preferably 45 g / m ² or less, still more preferably 40 g / m ² or less. Basis weight can be measured by the method specified in JIS P8124.

The non-combustion heating type flavor suction device of the present invention may include members other than the above as long as the effects of the present invention are not impaired. Examples of such a member include a support member and a filter segment such as an acetate filter. These members may be arranged at arbitrary positions, but are preferably not arranged at the mouthpiece end. Further, the non-combustion heating type flavor suction device of the present invention may be provided with a carbon heat source on the upstream side of the tobacco rod, that is, at the tip of the flavor suction device. In this embodiment, the tobacco rod is heated by a carbon heat source. However, the non-combustion heating type flavor suction device of the present invention is particularly useful for an electric heating system in which the heating temperature becomes higher than that of the carbon heat source heating system.

4. Manufacturing Method The manufacturing method of the non-combustion heating type flavor suction device of the present invention is not limited, but the tobacco rod 1 and the mouthpiece 5 are prepared respectively, and the cooling segment 3 is formed between the tobacco rod 1 and the mouthpiece 5. Then, these can be manufactured by winding them with chip paper 7. Alternatively, in the non-combustion heating type flavor suction device of the present invention, a tobacco rod 1, a paper tube as a cooling segment 3, and a mouthpiece 5 are prepared respectively, and these three members are wound with chip paper 7. Can be manufactured.

3. 3. Non-combustion heating type flavor suction system The non-combustion heating type flavor suction system of the present invention includes a non-combustion heating type flavor suction device 10 and a heater 30. The heater preferably electrically heats the tobacco rod 1. The heater preferably includes a heating unit including a power source or the like. FIG. 2 shows one aspect of the non-combustion heating type system of the present invention. In the figure, 100 is a non-combustion heating type flavor suction system, 10 is a non-combustion heating type flavor suction device, and 30 is a heating unit provided with a heater.

The shape of the heater is not limited, and it may be arranged on the outer circumference of the tobacco rod 1 or may be inserted inside the tobacco rod 1. The heater may be, for example, a sheet heater, a flat plate heater, a tubular heater, or a needle heater. The sheet-shaped heater is a flexible sheet-shaped heater, and examples thereof include a heater containing a heat-resistant polymer film (thickness of about 20 to 225 μm) such as polyimide. The flat plate heater is a rigid flat plate heater (thickness of about 200 to 500 μm), and examples thereof include a heater having a resistance circuit on a flat plate base material and having the portion as a heat generating portion. The tubular heater is a hollow or solid tubular heater, and examples thereof include a heater having a resistance circuit on the outer peripheral surface and having the portion as a heat generating portion. The cross-sectional shape of the tubular heater may be a circle, an ellipse, a polygon, a polygon with rounded corners, or the like. The tubular heater and the needle-shaped heater are suitable for a method in which the tobacco rod 1 is inserted inside and heated from the inside.

[Example 1]
The following members were prepared.
Tobacco rod with a diameter of 7.1 mm and a length of 20 mm (manufactured by Japan Tobacco Inc., containing tobacco chopped as a flavor source and glycerin as an aerosol source)
1st CH (8Y-40000) with a diameter of 6.9 mm, a hole diameter of 4.5 mm, and a length of 8 mm.
Second CH (8Y-40000) with a diameter of 6.9 mm, a hole diameter of 2.0 mm, and a length of 8 mm.
These members were arranged as shown in FIG. 1 (2) and wrapped with 24 mm × 40 mm chip paper to produce a non-combustion heating type flavor suction device.

As a heating device for heating the non-combustion heating type flavor suction device, a cylindrical heater having a length of 22.5 mm and a diameter of 7.2, a battery for heating the heater, and a heater and a battery are controlled. A heating unit equipped with a control circuit and a housing for each member was prepared. The non-combustion heating type flavor suction device was inserted into the heater to obtain a non-combustion type heating type flavor suction system.

The heater was heated to 230 ° C. within 17 seconds and maintained at that temperature for 23 seconds. Then, a smoking test was conducted using an automatic smoking device (RM26 manufactured by Borgwaldt). Specifically, the test was conducted using an apparatus as shown in FIG. In FIG. 3, 10 is a non-combustion heating type flavor suction device, 30 is a heating unit, 200 is an adapter, and 300 is an automatic smoking device. The adapter 200 houses the non-combustion heating type flavor suction device 10 and is connected to the automatic smoking device 300. K ₁ is a fixed film thermocouples with polyimide tape 5mm position from mouth end a surface of the non-combustion heating type flavor suction device 10. K ₂ is a wire thermocouple fixed to the adapter 200. The surface temperature of the mouthpiece by K _1, to measure the smoke temperature by K _2. The suction capacity was 35 mL / 2 sec.

In addition, the delivery amount of glycerin as an aerosol source and the delivery amount of nicotine as an example of a flavor component were measured. The machine smoking method and the method of collecting the generated aerosol were in accordance with CORRESTA RECOMMENDED METHOD No. 81 “ROUTINE ANALYTICAL MACHINE FOR E-CIGARETTE AEROSOL GENERATION AND COLLECTION-DEFINITIONS AND STANDARD”. The Cambridge filter that collected the aerosol placed in the automatic smoking device 300 was collected, and the amount of nicotine was measured using gas chromatography. The Cambridge filter is a flat circular glass fiber filter having a diameter of about 44 mm and a thickness of 1.5 mm, and is well known and widely used by those skilled in the art as a filter capable of capturing particulate matter. The Cambridge filter can be obtained from Nippon Cambridge Filter Co., Ltd., Borgwald Co., Ltd. (catalog number 8020, 285, 2) and the like. Nicotine was analyzed as a representative of the flavor components contained in the collected aerosol particulate matter (Total Particle Matter, hereinafter referred to as "TPM"), and the amount of nicotine in TPM was determined. Nicotine was quantified by a method commonly used by those skilled in the art. The results are shown in Table 1.

[Example 2]
A non-combustion heating type flavor suction device was manufactured and evaluated by the same method as in Example 1 except that a CH having a diameter of 6.9 mm, a hole diameter of 1.5 mm, and a length of 8 mm was used as the second CH.

[Examples 3 and 4]
In Examples 1 and 2, the positions of the first CH and the second CH were exchanged, respectively, to manufacture the non-combustion heating type flavor suction device shown in FIG. 1 (1), and evaluated by the same method as in Example 1.

[Example 5]
A CH having twice the length of the first CH used in Example 1 was prepared. A non-combustion heating type flavor suction device was manufactured and evaluated by the same method as in Example 1 except that the first CH and the second CH in Example 1 were replaced with the double length CH.

[Example 6]
A CH having twice the length of the second CH used in Example 1 was prepared. A non-combustion heating type flavor suction device was manufactured and evaluated by the same method as in Example 1 except that the first CH and the second CH in Example 1 were replaced with the double length CH.

[Example 7]
A CH having twice the length of the second CH used in Example 2 was prepared. A non-combustion heating type flavor suction device was manufactured and evaluated by the same method as in Example 1 except that the first CH and the second CH in Example 2 were replaced with the double length CH.

[Comparative Example 1]
An acetate filter (5Y-30000) having a diameter of 6.9 mm and a length of 7 mm was prepared. A non-combustion type heated flavor suction system was prepared and evaluated by the same method as in Example 1 except that the second CH was replaced with the acetate filter (AF).

Table 1 shows these results. In addition, the results of measuring the hardness of each CH by the method described in the specification (sample number: 50) are summarized in Table 2.

From the comparison between Example and Comparative Example 1, it is clear that when CH is arranged on the mouthpiece side, the amount of glycerin delivered is larger than that when AF is arranged, a sufficient flavor can be supplied, and the chip temperature can be lowered. .. In particular, it is clear that the vapor temperature can be lowered by arranging CHs having a hole diameter of less than 4.5. Increasing the CH diameter is advantageous for lowering the chip temperature, and decreasing the CH diameter is advantageous for lowering the vapor temperature. Furthermore, it is clear that the temperature of the mouthpiece end can be further lowered by using CHs having different hole diameters. The user can comfortably use the non-combustion heating type flavor suction device system of the present invention.

1 Tobacco rod 3 Cooling segment 5 Mouthpiece 51 1st center hole filter 52 2nd center hole filter 7 Chip paper V ventilation
10 Non-combustion heating type flavor suction device 30 Heating unit equipped with a heater 100 Non-combustion heating type flavor suction system
200 Adapter 300 Automatic smoking device K ₁ film thermocouple K ₂ wire thermocouple

Claims (15)

A non-combustion heated flavor suction device with a tobacco rod, cooling segment, and mouthpiece.
The flavor suction device comprising two center hole filters in which the mouthpiece is connected. The flavor suction device according to claim 1, wherein the two center hole filters have different hole diameters. The flavor according to claim 2, where d1> d2, where d1 is the hole diameter of the first center hole filter existing on the tobacco rod side and d2 is the hole diameter of the second center hole filter existing on the mouthpiece end side. Suction device. The flavor according to claim 2, where d1 <d2, where d1 is the hole diameter of the first center hole filter existing on the tobacco rod side and d2 is the hole diameter of the second center hole filter existing on the mouthpiece end side. Suction device. The flavor suction device according to any one of claims 1 to 4, wherein the cross-sectional area of the hole of the center hole filter is 0.7 to 20 mm ^2. The flavor suction device according to any one of claims 2 to 5, wherein the ratio of the small hole diameter to the large hole diameter is 1: 1.5 to 1: 4. The flavor suction device according to any one of claims 1 to 6, wherein the center hole filter has a hole diameter of 1.0 to 5.0 mm. The flavor suction device according to any one of claims 1 to 7, wherein the hardness of the center hole filter measured by the following method is 90% or more.
Measuring method 1) Place the center hole filter on the substrate so that its longitudinal direction is horizontal, and measure its height Ds.
2) The side surface of the center hole filter is pressurized and compressed using a pressurizing jig.
Pressurization: 300 g, pressurization time: 10 seconds, pressurization jig head diameter: φ12 mm
3) Measure the height Dd of the center hole filter after pressurization. 4) Calculate the hardness H (%) from the following formula.
H (%) = Dd / Ds x 100 The flavor suction device according to claim 8, wherein the hardness is 95% or more. The flavor suction device according to any one of claims 1 to 9, wherein the center hole filter has a wall thickness of 1 to 3 mm. The flavor suction device according to any one of claims 1 to 10, which has a diameter of 6 to 8 mm. The flavor suction device according to any one of claims 1 to 10, wherein the center hole filter has a single fineness of 5 to 12 (denier / filament). The flavor suction device according to claim 12, wherein the center hole filter has a single fineness of 5 to 8 (denier / filament). The flavor suction device according to any one of claims 1 to 13, wherein the total fineness of the center hole filter is 30,000 to 60,000 (denier / total). The flavor suction device according to claim 14, wherein the center hole filter has a total fineness of 35,000 to 45,000 (denier / total).

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