FLAVOR STICK, NON-COMBUSTION HEATING TYPE FLAVOR SUCTION PRODUCT, AND METHOD FOR MANUFACTURING FLAVOR ROD

Abstract

This flavor stick, comprising a flavor rod inserted into a heating chamber of a flavor inhalation device and heated by an internal heater of the flavor inhalation device, wherein the flavor rod includes an outer wrapper, and a plurality of flavor moldings arranged inside the outer wrapper and molded in a predetermined shape, each of the plurality of flavor moldings being positioned and held on an inner surface of the outer wrapper, and a heater insertion hole through which the internal heater is inserted from the front end side of the flavor rod is formed along the axial direction in the center of the cross section of the flavor rod.

Description

TECHNICAL FIELD

The present disclosure relates to a flavor stick, a heat-not-burn flavor inhalation product, and a method for producing a flavor rod.

BACKGROUND ART

Conventionally, flavor sticks that are used in non-non-combustion type flavor inhalers for inhaling a flavor derived from a flavor source without combustion are known. In one known form, a flavor stick comprises a flavor rod formed by filling the inside of rolling paper with a filling material that includes a flavor source (e.g., tobacco material) and an aerosol generating substrate (glycerine, propylene glycol, etc.), and a mouthpiece portion disposed downstream of the flavor rod (see PTL1, for example).

This type of flavor stick is used in conjunction with a flavor inhalation device for inhalation. Typically, the flavor rod of the flavor stick is inserted into a heating chamber of the flavor inhalation device, and the flavor source of the flavor rod is heated by a heater of the non-combustion type flavor inhaler without associated combustion. Such non-combustion heating causes an aerosol containing a flavor component to be released from the flavor source, and the aerosol is inhaled by the user through the downstream mouthpiece portion.

Also, as a technique for heating a flavor inhalation device, an internal heating technique is known in which an internal heater is inserted from the front end side of the flavor rod when the flavor rod is inserted into the heating chamber, and the flavor source is heated from the inside by the internal heater. Various shapes of internal heaters for use in the internal heating technique, such as rod-shaped and blade-shaped heaters, have been put to practical use.

CITATION LIST

Patent Literature

• • PTL 1 JP 2015-503335 A
  • PTL 2 JP 7-184625 A
  • PTL 3 JP 5220762 B2

SUMMARY OF INVENTION

Technical Problem

The objective of the present disclosure is to provide a flavor stick that is inhaled using a flavor inhalation device employing an internal heating technique, and that is provided with a new flavor rod including a plurality of flavor sources.

Solution to Problem

<Aspect 1>

A flavor stick according to the present disclosure for solving the above problems is a flavor stick provided with a flavor rod that is inserted into a heating chamber of a flavor inhalation device and that is heated by means of an internal heater of the flavor inhalation device, wherein: the flavor rod comprises an outer rolling paper and a plurality of flavor compacts disposed inside the outer rolling paper and formed into a predetermined shape; and each of the plurality of flavor compacts is positioned and held on an inner surface of the outer rolling paper, and a heater insertion hole for inserting the internal heater from a front end side of the flavor rod is formed along the axial direction in a central portion of a transverse cross section of the flavor rod.

<Aspect 2>

Here, the flavor compacts according to aspect 1 may extend along the axial direction of the flavor rod.

<Aspect 3>

Also, in aspect 1 or 2, each of the plurality of flavor compacts may be bonded to the inner surface of the outer rolling paper.

<Aspect 4>

Also, in any of aspects 1 to 3, the flavor rod may further comprise partitioning paper that is disposed inside the outer rolling paper and that partitions the transverse cross section of the flavor rod into a flavor accommodating region for accommodating the plurality of flavor compacts, and the heater insertion hole, wherein the flavor accommodating region may be formed between the outer rolling paper and the partitioning paper.

<Aspect 5>

Also in aspect 4, the partitioning paper may partition the transverse cross section of the flavor rod such that a plurality of the flavor accommodating regions that are partitioned from one another are formed between the outer rolling paper and the partitioning paper, and one or more of the flavor compacts may be accommodated in each of the plurality of flavor accommodating regions.

<Aspect 6>

Also, in aspect 5, the plurality of flavor accommodating regions may be partitioned from one another by the partitioning paper being partially bonded to the inner surface of the outer rolling paper.

<Aspect 7>

Also, in aspects 5 or 6, the flavor compacts may be individually accommodated in the flavor accommodating regions.

<Aspect 8>

The present disclosure can also be identified as a non-combustion type flavor inhalation product. That is, a non-combustion type flavor inhalation product according to the present disclosure comprises: the flavor stick as described above; and a flavor inhalation device including a heating chamber into which the flavor rod can be inserted, and an internal heater that is inserted into the heater insertion hole when the flavor rod is inserted into the heating chamber.

<Aspect 9>

The present disclosure can also be identified as a method for producing a flavor rod. That is, a production method for producing the flavor rod described hereinabove using a wrapping machine comprises: a wrapping step for placing a plurality of elongate flavor compact starting material sheets parallel to one another on an upper surface of an elongate outer rolling paper starting material sheet, and, in a state in which the flavor compact starting material sheets are each positioned on the upper surface of the outer rolling paper starting material sheet, wrapping the outer rolling paper starting material sheet into a cylindrical shape while conveying the same along a conveying path of the wrapping machine to form an elongate flavor rod; and a cutting step for cutting the elongate flavor rod to a predetermined length.

<Aspect 10>

Here, in the wrapping step of aspect 9, each flavor compact starting material sheet may be bonded to the upper surface of the outer rolling paper starting material sheet.

<Aspect 11>

Also, in the wrapping step of aspect 9 or 10, each of the flavor compact starting material sheets may be positioned on the upper surface of the outer rolling paper starting material sheet by disposing an elongate partitioning paper starting material sheet so as to cover the flavor compact starting material sheets placed on the upper surface of the outer rolling paper starting material sheet, and partially bonding the partitioning paper starting material sheet to the upper surface of the outer rolling paper starting material sheet.

It should be noted that the means for solving the problems in the present disclosure can be adopted in combination as far as possible.

Advantageous Effects of Invention

The present disclosure makes it possible to provide a flavor stick that is inhaled using a flavor inhalation device employing an internal heating technique, and that is provided with a new flavor rod including a plurality of flavor sources.

BRIEF DESCRIPTION OF DRAWINGS

FIG. 1 is a schematic configuration diagram of a flavor inhalation device for heating a flavor stick according to embodiment 1 without combustion.

FIG. 2 is a drawing illustrating the schematic structure of a flavor stick according to embodiment 1.

FIG. 3 is a drawing as viewed in the direction of the arrow A in FIG. 2.

FIG. 4 is an oblique view of a supporting portion according to embodiment 1.

FIG. 5 is a drawing illustrating a procedure for manufacturing the flavor rod according to embodiment 1.

FIG. 6 is a drawing illustrating the procedure for manufacturing the flavor rod according to embodiment 1.

FIG. 7 is a drawing illustrating a technique for folding a flavor compact starting material.

FIG. 8 is a diagram illustrating, by way of example, an application pattern of adhesive glue applied to the upper surface of the outer rolling paper starting material sheet by means of a glue applying device according to embodiment 1.

FIG. 9 is a diagram illustrating the state immediately before the outer rolling paper starting material sheet is wrapped into a cylindrical shape in a wrapping step.

FIG. 10 is a transverse cross-sectional view of a flavor rod according to embodiment 2.

FIG. 11 is a drawing illustrating a method for manufacturing the flavor rod according to embodiment 2.

FIG. 12 is a drawing illustrating the method for manufacturing the flavor rod according to embodiment 2.

FIG. 13 is a diagram illustrating, by way of example, an application pattern of adhesive glue applied to the upper surface of the outer rolling paper starting material sheet by means of a glue applying device according to embodiment 2.

FIG. 14 is a transverse cross-sectional view showing a state in which partitioning paper starting material sheets have been bonded to the outer rolling paper starting material sheet.

DESCRIPTION OF EMBODIMENTS

Embodiments of a flavor stick and a non-combustion type flavor inhalation product according to the present disclosure will be described on the basis of the drawings. It should be noted that, unless specifically stated otherwise, dimensions, materials, shapes and relative arrangements, etc. of the components disclosed in the embodiments should not be construed as limiting the technical scope of the invention only to those mentioned.

A flavor stick according to the present disclosure is a flavor stick comprising a flavor rod that is inserted into a heating chamber of a flavor inhalation device and that is heated by means of an internal heater of the flavor inhalation device. Furthermore, the flavor rod of the flavor stick comprises an outer rolling paper and a plurality of flavor compacts disposed inside the outer rolling paper and formed into a predetermined shape.

Furthermore, each of the plurality of flavor compacts is positioned and held on an inner surface of the outer rolling paper, and a heater insertion hole for inserting the internal heater from a front end side of the flavor rod is formed along the axial direction in a central portion of a transverse cross section of the flavor rod.

Embodiment 1

FIG. 1 is a schematic configuration diagram of a flavor inhalation device 30 for heating a flavor stick according to embodiment 1 without combustion. FIG. 2 is a drawing illustrating the schematic structure of a flavor stick 1 according to embodiment 1. The flavor inhalation device 30 is an inhalation device used for inhaling the flavor stick 1, and the flavor stick 1 and the flavor inhalation device 30 constitute a non-combustion type flavor inhalation product.

The flavor inhalation device 30 includes a heating chamber 31 capable of accommodating a flavor rod 2 of the flavor stick 1, and the flavor rod 2 can be inserted into and removed from an insertion opening 31A of the heating chamber 31. The heating chamber 31 is a generally cylindrical cavity portion defined by a chamber side peripheral wall 31B forming a side portion of the heating chamber 31 and a chamber bottom wall 31C forming a bottom portion of the heating chamber 31. An electric internal heater 32 for heating the flavor rod 2 is situated in the heating chamber 31 of the flavor inhalation device 30.

The internal heater 32 extends, for example from the center of the chamber bottom wall 31C, parallel to the axial direction of the heating chamber 31 (the insertion/removal direction of the flavor stick 1) and towards the insertion opening 31A. That is, in the present aspect, the central axis of the internal heater 32 is arranged coaxially with the central axis of the heating chamber 31. In the example shown in FIG. 1, the internal heater 32 has a tapered conical shape that gradually contracts diametrically from a proximal end side located on the chamber bottom wall 31C side toward a distal end side located on the insertion opening 31A side. However, the shape of the internal heater 32 is not particularly restricted. For example, the internal heater 32 may have a tapered truncated cone shape that gradually contracts diametrically from the proximal end side located on the chamber bottom wall 31C side toward the distal end side located on the insertion opening 31A side. The internal heater 32 may also have a shape other than a conical or truncated cone shape, for example a cylindrical shape, or may have a blade shape or another shape.

Also, the type of internal heater 32 is not particularly limited. The internal heater 32 may, for example, be obtained by arranging a heating wire (e.g. nichrome, chromium iron, nickel iron, etc.) so as to run around a steel material, or may be a ceramic heater or another heater. Also, the internal heater 32 is not limited to a resistance heating type heater as described above, and, for example the internal heater 32, may be a heating element known as a susceptor that generates heat by means of an induction heating (IH) method. If an induction heating method is adopted, for example, a susceptor capable of being inserted into the heater insertion hole 23 of the flavor rod 2 may be installed in the heating chamber 31, and an induction coil for generating a high-frequency alternating magnetic field within the heating chamber 31 may be arranged around the heating chamber 31. In this case, operating the induction coil generates a high-frequency alternating magnetic field within the heating chamber 31, thereby causing the susceptor in the heating chamber 31 to generate heat and enabling the flavor rod 2 to be heated.

The flavor inhalation device 30 further comprises, for example, a power source unit 33, which is a power source portion for supplying operating power to the internal heater 32, and a control portion 34 for controlling the supply of power from the power source unit 33 to the internal heater 32.

Also, one end of an air flow passage 36 communicates with the chamber bottom wall 31C of the flavor inhalation device 30. The other end of the air flow passage 35 communicates with an air intake port 37 formed in a housing of the flavor inhalation device 30. It should be noted that the manner in which outside air is taken into the heating chamber 31 of the flavor inhalation device 30 is not limited to the above example. For example, instead of or in combination with a bottom-flow type air introduction means for introducing outside air into the bottom portion of the heating chamber 31 through the air intake port 37 and the air flow passage 36, a counterflow type air introduction means for introducing outside air that has been introduced through the insertion opening 31A of the flavor inhalation device 30 into the bottom portion of the heating chamber 31 may be adopted. Specifically, for example, outside air introduced from the insertion opening 31A of the flavor inhalation device 30 may be supplied to the bottom portion side of the heating chamber 31 through the gap between the outer peripheral surface of the flavor stick 1 inserted into the heating chamber 31 and the chamber side peripheral wall 31B.

The flavor stick 1 comprises the flavor rod 2, which is inserted into the heating chamber 31 of the flavor inhalation device 30 and is heated by the internal heater 32, and a mouthpiece portion 3 connected to the rear end of the flavor rod 2. In the present embodiment, the flavor stick 1 has a cylindrical rod form extending in the shape of a rod in one direction, for example, and reference sign CL in FIG. 2 denotes the central axis of the flavor stick 1. It should be noted that, since the flavor rod 2 and the mouthpiece portion 3 are arranged coaxially, the central axis CL can also be said to be the central axis of the flavor rod 2 and the mouthpiece portion 3. Hereinafter, the direction in which the central axis CL extends is also referred to as the axial direction of the flavor rod 2 and the mouthpiece portion 3.

The flavor rod 2 and the mouthpiece portion 3, in the form of cylindrical rods, are arranged coaxially and are linked together by being coaxially wound using tipping paper 8. Reference sign 1a denotes a mouthpiece end 1a formed at the rear end side of the flavor stick 1, and reference sign 1b denotes the front end of the flavor stick 1. The flavor stick 1 is inserted into the heating chamber 31 of the flavor inhalation device 30 from the front end 1b side.

FIG. 3 is a drawing as viewed in the direction of the arrow A in FIG. 2, and is a front elevation of the flavor stick 1 (flavor rod 2) as viewed from the front end 1b side.

The flavor rod 2 comprises an outer rolling paper 21 and a plurality of flavor compacts 22 disposed inside the outer rolling paper 21. The flavor compacts 22 are each positioned and held on an inner surface 21A of the outer rolling paper 21.

The flavor compact 22 is a compact that includes a flavor source and that is shaped into a predetermined shape. The flavor compacts 22 shown in FIG. 3 are obtained by folding a flavor source shaped into a sheet form into a spiral shape, but there is no particular restriction to the form of the flavor compacts 22. Also, in the example shown in FIG. 3, three flavor compacts 22 are disposed inside the outer rolling paper 21 of the flavor rod 2, but the number of flavor compacts 22 is not particularly limited provided that there are a plurality of flavor compacts 22. Each flavor compact 22 is bonded to the inner surface 21A of the outer rolling paper 21 using a compact adhesive glue BD, thereby being positioned and held on the inner surface of the outer rolling paper 21. The compact adhesive glue BD may extend from the front end 1b to the rear end of the flavor rod 2A. Furthermore, the spirally folded flavor compacts 22 extend along the central axial CL direction (axial direction) of the flavor rod 2. It should be noted that, as a modified example of the arrangement of the flavor compacts 22, the number of flavor compacts 22 may be switched between the front end side and the rear end side of the flavor rod 2.

As shown in FIG. 3, in an aspect in which the plurality of flavor compacts 22 are positioned and held on the inner surface of the outer rolling paper 21, the heater insertion hole 23 is formed in a central portion of the transverse cross section of the flavor rod 2. The heater insertion hole 23 of the flavor rod 2 is a cavity portion for insertion of the internal heater 32 from the front end 1b side of the flavor rod 2 when fitting the flavor rod 2 into the heating chamber 31 of the flavor inhalation device 30, and is formed along the central axial CL direction (axial direction) of the flavor rod 2. In the present embodiment, the heater insertion hole 23 extends from the front end 1b to the rear end of the flavor rod 2.

The flavor compacts 22 may, for example, be configured to include tobacco shreds as the flavor source. There is no particular limitation as to the material of the tobacco shreds, and well-known materials such as lamina and midrib may be used. Furthermore, ground tobacco may be formed by grinding dried tobacco leaves, then homogenized and processed into a sheet (also referred to below simply as a “homogenized sheet”) which is shredded. It should be noted that well-known methods can be adopted as the method for manufacturing the homogenized sheet, such as papermaking methods, slurry methods, and rolling methods. Of course, various types of tobacco may be used as the tobacco included in the flavor compacts 22. Examples that may be cited include yellow, Burley, orient, or native type, and other Nicotiana tabacum and Nicotiana rustica varieties, and mixtures thereof. The flavor sources exemplified above can, for example, be processed into a sheet form to form the flavor compacts 22. Of course, uncut tobacco leaves may also be used as the material for forming the flavor compacts 22.

The flavor compacts 22 may also include a fragrance as the flavoring source. The type of fragrance is not particularly limited. Examples of fragrances that can be cited include, for example, acetanisole, acetophenone, acetylpyrazine, 2-acetylthiazole, alfalfa extract, amyl alcohol, amyl butyrate, trans-anethole, star anise oil; apple juice, Peruvian balsam oil, beeswax absolute, benzaldehyde, benzoin resinoid, benzyl alcohol, benzyl benzoate, benzyl phenylacetate, benzyl propionate, 2,3-butanedione, 2-butanol, butyl butyrate, butyric acid, caramel, cardamom oil, carob absolute, β-carotene, carrot juice, L-carvone, β-caryophyllene, cassia bark oil, cedarwood oil, celery seed oil, chamomile oil, cinnamaldehyde, cinnamic acid, cinnamyl alcohol, cinnamyl cinnamate, citronella oil, DL-citronellol, clary sage extract, cocoa, coffee, cognac oil, coriander oil, cuminaldehyde, davana oil, δ-decalactone, γ-decalactone, decanoic acid, dill herb oil, 3,4-dimethyl-1,2-cyclopentanedione, 4,5-dimethyl-3-hydroxy-2,5-dihydrofuran-2-one, 3,7-dimethyl-6-octenic acid, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-methylethyl butyrate, ethyl butyrate, ethyl hexanoate, ethyl isovalerate, ethyl lacticate, ethyl laurate, ethyl levurinate, ethyl maltol, ethyl octanoate, ethyl oleate, ethyl palmitate, ethyl phenylacetate, ethyl propionate, ethyl stearate, ethyl valerate, ethyl vanillin, ethyl vanillin glucoside, 2-ethyl-3, (5 or 6)-dimethylpyrazine, 5-ethyl-3-hydroxy-4-methyl-2 (SH)-furanone, 2-ethyl-3-methylpyrazine, eucalyptol, fenugreek absolute, gene absolute, gentian root infusion, geraniol, geranyl acetate, grape juice, guaiacol, guava extract, γ-heptalactone, γ-hexalactone, hexanoic acid, cis-3-hexen-1-ol, hexyl acetate, hexyl alcohol, hexyl phenyl acetate, honey, 4-hydroxy-3-pentenoic acid lactone, 4-hydroxy-4-(3-hydroxy-1-butenyl)-3,5,5-trimethyl-2-cyclohexene-1-one, 4-(para-hydroxyphenyl)-2-butanone, sodium 4-monomolylate, immortell absolute, β-ionon, isoamyl acetate, isoamyl butyrate, isoamyl phenylacetate, isobutyl acetate, isobutyl phenylacetate, jasmine absolute, Cola nut tincture, labdanum oil, lemon terpeneless oil, licorice extract, linalool, linalyl acetate, lovage root oil, maltol, maple syrup, menthol, menthone, L-menthyl acetate, paramethoxybenzaldehyde, methyl-2-pyrrolyl ketone, methyl anthranilate, methyl phenylacetate, methyl salicylate, 4′-methylacetophenone, methylcyclopentenolone, 3-methylvaleric acid, mimosa absolute, molasses, myristic acid, nerol, nerolidol, γ-nonalactone, nutmeg oil, δ-octaractone, octanal, octanoic acid, orange flower oil, orange oil, orris root oil, palmitic acid, ω-pentadecaractone, peppermint oil, petitgrain Paraguay oil, phenethyl alcohol, phenethyl phenylacetate, phenylacetic acid, piperonal, plum extract, propenyl guaethol, propyl acetate, 3-propylidenephthalide, prune juice, pyruvic acid, raisin extract, rose oil, rum, sage oil, sandalwood oil, spearmint oil, styrax absolute, marigold oil, tea distilate, α-terpineol, terpinyl acetate, 5,6,7,8-tetrahydroquinoxaline, 1,5,5,9-tetramethyl-13-oxacyclo (8.3.0.0 (4.9))tridecane, 2,3,5,6-tetramethylpyrazine, thyme oil, tomato extract, 2-tridecanone, triethyl citrate, 4-(2,6,6-trimethyl-1-cyclohexenyl) 2-buten-4-one, 2,6,6-trimethyl-2-cyclohexene-1-4-dione, 4-(2,6,6-trimethyl-1,3-cyclohexadienyl) 2-buten-4-one, 2,3,5-trimethylpyrazine,

γ-undecalactone, γ-valerolactone, vanilla extract, vanillin, veratraldehyde, violet leaf absolute, n-ethyl-p-menthane-3-carboxamide (WS-3), ethyl-2-(p-menthane-3-carboxamide) acetate (WS-5). These fragrances may be used alone, or two or more may be used in combination.

It should be noted that the flavor compacts 22 do not necessarily need to contain a tobacco material. Examples of raw materials for such flavor compacts 22 that can be mentioned include plant materials that do not contain tobacco components. That is, the flavor compacts 22 may contain one or more selected from the mesophyll, leaf veins, stems, roots, flowers, seeds and pulp of plants that do not contain tobacco components. As plant materials that do not contain tobacco components, herbal materials can suitably be used as a flavor source. Examples of herbal materials that can be cited include allspice, black pepper, bugleweed root, calamus root, catnip, catuaba, cayenne pepper, chaga, chervil, cinnamon, ginseng, St John's wort, green tea, tea, black cohosh, cayenne, chamomile, cloves, cocoa, honeybush, echinacea, feverfew, ginger, goldenseal, lavender, licorice, majoram, milk thistle, mint (menthe), oolong tea, oregano, pennyroyal, peppermint, red clover, rooibos (red or green), rose hips, rosemary, sage, clary sage, savory, spearmint, Indian pennywort, thyme, turmeric, valeriana, wintergreen, yellow dock, yerba mate, yerba santa, bacopa monniera, ashwagandha, chili pepper, ground cherries, and milk thistle.

Of course, the flavor compacts 22 may comprise a mixture of tobacco material and herbal materials as described above.

In addition, the flavor compacts 22 of the present embodiment include an aerosol generating substrate. The aerosol generating substrate is a substance that generates an aerosol when volatile substances released upon volatilization as a result of heating by the heater of the flavor inhalation device 30 are cooled. The aerosol generating substrate is a liquid, for example. There is no particular restriction on the type of aerosol generating substrate, and extracts from various types of natural products and/or components thereof may be selected in accordance with the application. Aerosol generating substrates that may be cited include glycerol, propylene glycol, triacetin, 1,3-butanediol, and mixtures thereof.

The flavor compacts 22 can be obtained by shaping the raw materials exemplified above using known shaping techniques. For example, the flavor compacts 22 may be any of a paper sheet, a cast sheet, or a rolled sheet formed by the papermaking methods, slurry methods, or rolling methods, etc., discussed hereinabove.

The mouthpiece portion 3 will next be described. The mouthpiece portion 3 includes, from the front end side, a supporting portion 4, a cooling portion 5 and a filter portion 6. The supporting portion 4, the cooling portion 5 and the filter portion 6 of the mouthpiece portion 3 are arranged in coaxial alignment and are wrapped integrally using rolling paper 7. The flavor stick 1 is then formed by wrapping the flavor rod 2 and the mouthpiece portion 3 integrally using tipping paper 8. For example, the tipping paper 8 is wrapped integrally around the rear end side of the flavor rod 2 and the entire mouthpiece portion 3. It should be noted that the flavor stick 1 may be configured such that the flavor rod 2, the supporting portion 4, the cooling portion 5 and the filter portion 6 are wrapped integrally using the tipping paper 8, without interposing the rolling paper 7. Of course, the configuration of the mouthpiece portion 3 discussed hereinabove is one example and some of the components may not be included.

FIG. 4 is an oblique view of the supporting portion 4 according to embodiment 1. The supporting portion 4 is a segment located immediately on the rear end side of the flavor rod 2 and disposed in contact with the rear end of the flavor rod 2. The reference sign CL2 denotes the central axis of the supporting portion 4. The supporting portion 4 is a perforated columnar body in which a through-hole is formed in a central portion of a transverse cross section perpendicular to the central axis CL2 as an aerosol flow passage 41. The support portion 4 is a member for preventing the flavor compacts 22 being pushed towards the mouthpiece portion 3 when the internal heater 32 is inserted into the heater insertion hole 23 of the flavor rod 2. The reference sign 42 denotes a supporting surface located on the front end side of the supporting portion 4. The supporting surface 42 is arranged on the outer peripheral side of the mouthpiece portion 3 in a transverse cross section, and, for example, comes into contact with the rear end of each flavor compact 22 in the flavor rod 2. It should be noted that a portion of each flavor compact 22 is arranged so as to face the aerosol flow passage 41 of the supporting portion 4. This allows the aerosol generated by each flavor compact 22 to be efficiently introduced into the aerosol flow passage 41 of the supporting portion 4 during inhalation of the flavor stick 1.

The supporting portion 4 can be made of various materials. The supporting portion 4 may, for example, be a hollow cellulose acetate tube. In other words, the supporting portion 4 may be a columnar cellulose acetate fiber bundle having a center hole formed penetrating through the center, in a transverse cross section. However, the material of the supporting portion 4 is not particularly restricted. Moreover, the supporting portion 4 also functions as a spacer for separating the cooling portion 5 from the flavor rod 2.

The cooling portion 5 is a segment located immediately downstream of the supporting portion 4 and disposed in contact with the rear end of the supporting portion 4. During inhalation of the flavor stick 1, volatile substances released from the flavor rod 2 (flavor compacts 22) flow downstream along the cooling portion 5. The volatile substances released from the flavor rod 2 (flavor compacts 22) are cooled in the cooling portion 5 to promote aerosol generation. In the form shown in FIG. 2, the cooling portion 5 is made of a hollow paper tube having vent holes 5A through which outside air can be introduced. However, the cooling portion 5 does not necessarily need to have vent holes 5A. Further, a cooling-promoting material such as a polylactic acid sheet may be disposed within the paper tube forming the cooling portion 5 such that the cooling-promoting material promotes cooling of the volatile substances released from the flavor rod 2 (flavor compacts 22). The cooling portion 5 may also include a heat absorbing agent disposed so as not to interfere with the flow of volatile substances and the aerosol. For example, the cooling portion 5 may include a filter material in which multiple flow passages (through-holes) are formed along the longitudinal direction (axial direction) of the mouthpiece portion 3. The cooling portion 5 may also be a cellulose acetate tube in which a hollow through passage is formed in the axial direction.

The filter portion 6 is a segment located at the rear end of the mouthpiece portion 3, that is, on a mouthpiece end 1a side. The filter portion 6 may be located immediately downstream of the cooling portion 5 and disposed in contact with the rear end of the cooling portion 5. The filter portion 6 may, for example, include a filter material that collects predetermined components contained in the aerosol. The type of filter material forming the filter portion 6 is not particularly limited. For example, the filter portion 6 may comprise a filter material formed of shaped cellulose acetate fibers formed into a columnar shape. The filter portion 6 may also be a center hole filter in which a center hole is formed along the axial direction of cellulose acetate fibers formed into a columnar shape. The filter portion 6 may also be a paper filter filled with cellulose fibers, or may be a paper tube not containing a filter medium. The filter portion 6 may also be formed by selectively combining a solid filter material including a filter medium, a center hole filter, a paper filter, and a paper tube not containing a filter medium.

The flavor stick 1 provided with the flavor rod 2 configured as described above is inhaled using the flavor inhalation device 30 shown in FIG. 1. When inserting the flavor rod 2 of the flavor stick 1 into the heating chamber 31, the flavor rod 2 is inserted into the heating chamber 31 from a front end 1b side. Here, the flavor stick 1 according to the present embodiment has a heater insertion hole 23 formed in a central portion of the transverse cross section of the flavor rod 2, and the heater insertion hole 23 extends from the front end 1b along the central axis CL direction (axial direction).

As such, the internal heater 32 can be inserted smoothly into the heater insertion hole 23 when the flavor stick 1 (flavor rod 2) is inserted into the heating chamber 31. That is, the fitting resistance when fitting the internal heater 32 into the flavor rod 2 can be reduced. As a result, usability when fitting the flavor rod 2 into the heating chamber 31 can be improved. Furthermore, when inserting the internal heater 32 into the flavor rod 2, damage such as bending or folding of the internal heater 32 and buckling deformation of the flavor rod 2 can be suppressed.

Furthermore, by forming the heater insertion hole 23 for inserting the internal heater 32 in the flavor rod 2, it is possible to make it less likely that the internal heater 32 will come into direct contact with the flavor compacts 22 when the internal heater 32 is inserted into the heater insertion hole 23.

This makes it possible to prevent the flavor source contained in the flavor compacts 22 from adhering to the internal heater 32. However, the specification of the heater insertion hole 23 in the flavor rod 2 may be such that the heater insertion hole 23 expands when the internal heater 32 is inserted.

The internal heater 32 is operated by supplying operating power from the power source unit 33 to the internal heater 32 on the basis of a command signal from the control portion 34 of the flavor inhalation device 30. For example, the control unit 34 may trigger the operation of the internal heater 32 upon accepting a start operation of an operation switch or the like disposed in the housing of the flavor inhalation device 30. Alternatively, the flavor inhalation device 30 may include a sensor for sensing that the flavor stick 1 (flavor rod 2) has been inserted into the heating chamber 31. In this case, the control unit 34 may trigger the operation of the internal heater 32 upon sensing that the flavor stick 1 (flavor rod 2) has been inserted into the heating chamber 31. It should be noted that the control unit 34 may be provided with a temperature sensor that senses the temperature within the heating chamber 31 or the temperature of the flavor rod 2, and may adjust the amount of current supplied from the power source unit 33 to the internal heater 32 on the basis of the temperature detected by the temperature sensor.

The internal heater 32 of the flavor inhalation device 30 is operated to heat each flavor compact 22 of the flavor rod 2, thereby releasing an aerosol containing the flavor component (e.g. a tobacco component). The aerosol containing the flavor component generated by the flavor rod 2 then passes sequentially through the mouthpiece portion 3, the supporting portion 4 (the aerosol flow passage 41), the cooling portion 5, and the filter portion 5, and is finally inhaled by the user from the mouthpiece end 1a.

The flavor stick 1 according to the present embodiment employs a novel form that is distinct from conventional forms in that a plurality of flavor compacts 22 are positioned and held on the inner surface 21A of the outer rolling paper 21 of the flavor rod 2. That is, the flavor compacts 22 provided in the flavor rod 2 of the present embodiment are compacts that are formed into a predetermined shape, unlike a conventional, typical rod form in which rolling paper is filled with a powdered, granulated or shredded flavor source. Then, the heater insertion hole 23 is formed along the axial direction in a central portion of the transverse cross section of the flavor rod 2. With this form, the flavor source does not break down and fall from the front end side of the flavor rod, unlike with a conventional form.

Further, the flavor compacts 22 in the present embodiment extend along the axial direction of the flavor rod 2. Therefore, the aerosol containing the flavor components released from the flavor compacts 22 as a result of heating by the heater of the flavor inhalation device 30 can be made to flow smoothly along the axial direction of the flavor rod 2.

Furthermore, in the present embodiment, each of the plurality of flavor compacts 22 is bonded to the inner surface 21A of the outer rolling paper 21, allowing each flavor compact 22 to be more firmly positioned and held relative to the inner surface 21A of the outer rolling paper 21.

In the flavor rod 2 according to the present embodiment, the type of flavor source may differ between at least one of the flavor compacts 22 and the other flavor compacts 22, among the plurality of flavor compacts 22. This increases the degree of freedom in designing the smoking flavor of the flavor rod 2, making it easier to achieve a rich smoking flavor. It should be noted that if the type of flavor source differs between the flavor compacts 22 of the flavor rod 2 as described above, the compounding amounts of the flavor sources may be changed in accordance with the type. However, the above aspect is one example, and the flavor sources of each flavor compact 22 contained in the flavor rod 2 may be of the same type. Furthermore, the flavor inhalation device 30 of the present embodiment may include a plurality of internal heaters 32 that are inserted into heater insertion holes 23 in the flavor rod 2. For example, the flavor inhalation device 30 may include a number of internal heaters 32 corresponding to the number of flavor compacts 22 contained in the flavor rod 2, and the plurality of flavor compacts 22 may be heated individually and independently at arbitrarily defined timings. Furthermore, as another aspect, a single internal heater 32 may have a plurality of heating regions each controlled to generate heat independently, and the flavor compacts 22 may be heated individually and independently by the respective heating regions at arbitrarily defined timings. For example, the surface of the internal heater 32 may be divided into a plurality of heating regions along the circumferential direction and/or the longitudinal direction of the internal heater 32.

Also, although the ratio of the transverse cross-sectional area of the heater insertion hole 23 to the transverse cross-sectional area of the flavor rod 2 is not particularly limited, one example that can be cited is a mode in which a ratio of 2% or more is secured, a ratio of 5% or more being preferable. This allows the internal heater 32 to be inserted more smoothly into to the heater insertion hole 23. Furthermore, this also makes it possible to more effectively prevent the internal heater 32 from being pushed into the flavor compacts 22 when the internal heater 32 is inserted, and to prevent an increase in the frictional resistance during insertion.

Furthermore, a rolling paper having a low heat transfer performance is preferably used as the outer rolling paper 21 of the flavor rod 2, from the viewpoint of suppressing escape of heat from the heating chamber 31 to the outside. To this end, a material having a low basis weight and a low density is preferably used for the outer rolling paper 21. For example, in a preferred form, the basis weight of the outer rolling paper 21 is 10 gsm or more and 40 gsm or less, and the density of the outer rolling paper 21 is 0.5 g/cm³ or more and 1 g/cm³ or less. Furthermore, the outer rolling paper 21 may be coated with a coating agent such as calcium carbonate, silicon dioxide, or the like, to reduce heat transfer. However, the specifications of the outer rolling paper 21 described above are only examples and are not limited thereto.

A production method for producing the flavor rod 2 according to the present embodiment using a wrapping machine will next be described. In one example, the method for producing the flavor rod 2 includes a wrapping step and a cutting step. The wrapping step is a step for placing a plurality of elongate flavor compacts parallel to one another on an upper surface of an elongate outer rolling paper, and, in a state in which the elongate flavor compacts are each positioned on the upper surface of the elongate outer rolling paper, wrapping the elongate outer rolling paper into a cylindrical shape while conveying the same along a conveying path of a wrapping machine to form an elongate flavor rod. Furthermore, the cutting step is the step for cutting the elongate flavor rod to a predetermined length.

FIG. 5 and FIG. 6 are drawings illustrating a method for producing the flavor rod 2 according to embodiment 1. In FIG. 5 and FIG. 6, various starting materials of the flavor rod 22 are conveyed along the conveying direction indicated by the arrow. The various starting materials of the flavor rod 2 are conveyed along a conveying path on a conveyor such as a garniture belt of the wrapping machine. FIG. 5 is a schematic top view diagram the process for producing the flavor rod 2. FIG. 6 is a schematic side view illustrating the process for producing the flavor rod 2.

In the wrapping step, a plurality of elongate flavor compact starting material sheets R22 are caused to merge with an elongate outer rolling paper starting material sheet R21 that is being conveyed on the conveyor, and the flavor compact starting material sheets R22 are placed parallel to one another on an upper surface R211 of the outer rolling paper starting material sheet R21. The outer rolling paper starting material sheet R21 is an elongate strip-shaped paper sheet for forming the outer rolling paper 21. The flavor compact starting material sheets R22 are elongate strip-shaped starting material sheets for forming the flavor compacts 22, and are folded (rolled up) into a spiral shape in a similar manner to the flavor compacts 22 described in FIG. 3.

FIG. 5 shows an example in which three flavor compact starting material sheets R22 are supplied onto the upper surface R211 of the outer rolling paper starting material sheet R21. In FIG. 5, the three flavor compact starting material sheets R22 are distinguished from one another by adding the reference signs R22-1 to R22-3. However, when it is not necessary to distinguish between the flavor compact starting material sheets R22-1 to R22-3, they may simply be referred to as flavor compact starting material sheets R22.

In the present embodiment, a plurality of flavor compact starting material sheets R22 are placed parallel to one another, spaced apart in the width direction of the outer rolling paper starting material sheet R21, and each flavor compact starting material sheet R22 is bonded to the upper surface R211 of the outer rolling paper starting material sheet R21. Moreover, adhesive glue for bonding each flavor compact starting material sheet R22 to the upper surface R211 of the outer rolling paper starting material sheet R21 is applied onto the upper surface R211 by means of a glue applying device 70, shown in FIG. 6. Furthermore, reference sign B1 in FIG. 6 demotes a rotatable bobbin around which the outer rolling paper material sheet R21 has been wound. The outer rolling paper starting material sheet R21 is fed out sequentially from the bobbin B1. It should be noted that the width direction of the various sheet materials serving as the starting materials of the flavor rod 2 refers to a direction perpendicular to the longitudinal direction thereof.

Furthermore, the technique for folding each flavor compact starting material sheet R22 supplied onto the outer rolling paper starting material sheet R21 is not particularly limited, but an example will be described with reference to FIG. 7. In the example shown in FIG. 7, sheet material R22′ fed out from the rotatable bobbin B2 is successively folded (rolled up) by means of a guide, not shown in the drawing, while being conveyed by means of a conveyor, etc., to form the spirally folded flavor compact starting material sheet R22. P1 to P3 in the drawing illustrate positions at which the sheet material R22′ is folded. Although in the example shown in FIG. 7, the sheet material R22′ is folded in three stages at the folding positions P1 to P3, this folding aspect is one example. It should be noted that the left end of FIG. 7 schematically shows the transverse cross-sectional shape of the flavor compact starting material sheet R22 in a spirally folded state.

Reference sign S1 in FIG. 6 denotes a merging portion where the plurality of flavor compact starting material sheets R22 are supplied so as to merge onto the outer rolling paper starting material sheet R21 being conveyed along the conveying path. As shown in FIG. 6, the glue applying device for applying adhesive glue to the upper surface R211 of the outer rolling paper starting material sheet R21 is disposed between the bobbin B1 and the merging portion S1. The glue applying device 70 continuously applies adhesive glue in a rail-like (straight line) manner along the longitudinal direction of the upper surface R211, onto the upper surface R211 of the outer rolling paper starting material sheet R21 that is being fed out from the bobbin B1. FIG. 8 is a diagram illustrating, by way of example, an application pattern of the adhesive glue applied to the upper surface R11 of the outer rolling paper starting material sheet R21 by the glue applying device 70 according to embodiment 1. FIG. 8 shows the transverse cross section of the outer rolling paper starting material sheet R21 to which the adhesive glue has been applied by the glue applying device 70. The transverse cross section as referred to here is a cross section perpendicular to the sheet longitudinal direction.

Reference signs BD1 to BD3 in FIG. 8 denote the compact adhesive glue used to bond each flavor compact starting material sheet R22 to the upper surface R211 of the outer rolling paper starting material sheet R21. Reference sign BD0 denotes wrapping adhesive glue used to bond a first end E1 in the width direction of the outer rolling paper starting material sheet R21 to a second end E2 thereof on the other end side when wrapping the outer rolling paper starting material sheet R21 into a cylindrical shape. In the example shown in FIG. 8, the wrapping adhesive glue BD0 and the compact adhesive glue BD1 to BD3 are arranged from the first end E1 side, spaced apart from one another. It should be noted that the wrapping adhesive glue BD0 is disposed in the vicinity of the first end E1. Also, when it is not necessary to distinguish between the compact adhesive glue BD1 to BD3, they may simply be referred to as compact adhesive glue BD.

The glue applying device 70 may have nozzles for individually discharging the wrapping adhesive glue BD0 and the compact adhesive glue BD1 to BD3 onto the upper surface R211 of the outer rolling paper starting material sheet R21. The compact adhesive glue BD1 to BD3 is applied at intervals in the width direction of the outer rolling paper starting material sheet R21 such that each flavor compact starting material sheet R22-1 to R22-3 (R22) is positioned at a planned merging position for merging with the outer rolling paper starting material sheet R21 at the merging portion S1.

At the merging portion S1, each flavor compact starting material sheet R22-1 to R22-3 (R22) merging with the outer rolling paper starting material sheet R21 is placed on the compact adhesive glue BD1 to BD3, and is thereby bonded to the upper surface R211 of the outer rolling paper starting material sheet R21. In a state in which the flavor compact starting material sheets R22 are positioned on the upper surface R211 of the outer rolling paper starting material sheet R21, as described hereinabove, the same are conveyed integrally toward a shaping portion S2 (see FIG. 6) on the downstream side in the conveying direction.

In the wrapping step, the outer rolling paper starting material sheet R21 with the flavor compact starting material sheets R22 bonded to the upper surface R211 thereof is wrapped into a cylindrical shape at the shaping portion S2 while being conveyed along the conveying path, to form the elongate flavor rod R2.

At the shaping portion S2, the outer rolling paper starting material sheet R21 is wrapped into a cylindrical shape. FIG. 9 is a diagram illustrating the state immediately before the outer rolling paper starting material sheet R21 is wrapped into a cylindrical shape in the wrapping step. FIG. 9 shows the transverse cross section of the outer rolling paper starting material sheet R21 and the flavor compact starting material sheets R22. At the shaping portion S2, the outer rolling paper starting material sheet R21 is wrapped in the direction of the arrows B in FIG. 9. Specifically, the shaping portion S2 is provided with a guide member, which is not shown in the drawing, and by passing the outer rolling paper starting material sheet R21 with the flavor compact starting material sheets R22 positioned on the upper surface R211 thereof through the guide member installed in the shaping portion S2, the outer rolling paper starting material sheet R21 is wrapped into a cylindrical shape in such a way that the flavor compact starting material sheets R22 are disposed on the inner surface side of the cylinder. At this time, in the process of wrapping the outer rolling paper starting material sheet R21 into a cylindrical shape, the first end E1 of the outer rolling paper starting material sheet R21 to which the wrapping adhesive glue BD0 has been applied is overlaid on the second end E2, thereby bonding the width direction ends of the outer rolling paper starting material sheet R21 to one other, and as a result yielding the elongate flavor rod R2 having a cylindrical transverse cross section. It should be noted that the upper surface R211 of the outer rolling paper starting material sheet R21 ultimately constitutes the inner surface 21A of the outer rolling paper 21 of the flavor rod 2.

The elongate flavor rod R2 formed as described above is cut to a prescribed length (cutting step) by a cutting knife (not shown) installed at a cutting portion S3. As a result, the flavor rod 2 described in FIG. 2 and FIG. 3, etc. above is obtained. It should be noted that the flavor rod 2 obtained in this manner is wrapped integrally with the separately prepared mouthpiece portion 3 using tipping paper 8, to thereby obtain the flavor stick 1 shown in FIG. 2.

Embodiment 2

A flavor rod 2A according to embodiment 2 will next be described. The following explanation will focus on the differences between the flavor rod 2A and the flavor rod 2 described in embodiment 1, and detailed descriptions of mutually identical components will be omitted by affixing the same reference signs.

FIG. 10 is a transverse cross-sectional view of the flavor rod 2A according to embodiment. 2 The flavor rod 2A further comprises partitioning paper 24 disposed inside the outer rolling paper 21. The partition paper 24 is a member for partitioning flavor accommodating regions RIA, which are regions for accommodating the plurality of flavor compacts 22, and the heater insertion hole 23 in the transverse cross section of the flavor rod 2. As shown in FIG. 9, the flavor accommodating regions R1 are formed between the outer rolling paper 21 and the partitioning paper 24 in the transverse cross section of the flavor rod 2.

The partitioning paper 24 of the flavor rod 2A partitions the transverse cross section of the flavor rod 2A such that a plurality of flavor accommodating regions RIA that are partitioned from one another are formed between the outer rolling paper 21 and the partitioning paper 24, and one or more of the flavor compacts 22 is accommodated in each of the plurality of flavor accommodating regions RIA.

In the example shown in FIG. 10, the partitioning paper 24 partitions the transverse cross section of the flavor rod 2A into three flavor accommodating regions RIA and the heater insertion hole 23, and the three flavor accommodating regions RIA are arranged around the heater insertion hole 23 located on the central side in the transverse cross section. Each flavor accommodating region RIA partitioned by the partitioning paper 24 is disposed on the outer peripheral side of the transverse cross section of the flavor rod 2A, and the three flavor accommodating regions RIA are arranged in the circumferential direction inside the outer rolling paper 21. Furthermore, each flavor accommodating region RIA individually accommodates a single flavor compact 22.

Reference sign BD′ in FIG. 10 denotes partitioning paper adhesive glue for bonding the partitioning paper 24 to the inner surface 21A of the outer rolling paper 21. The partitioning paper adhesive glue BD′ may extend from the front end 1b of the flavor rod 2A to the back end thereof. In the present embodiment, the plurality (three) of flavor accommodation regions RIA are partitioned from one another by the partitioning paper 24 being partially bonded to the inner surface 21A of the outer rolling paper 21. In the example shown in FIG. 10, the partitioning paper 24 is bonded to the inner surface 21A of the outer rolling paper 21 at three locations in the transverse cross section of the flavor rod 2A, and the flavor compact 22 accommodated in each flavor accommodating region RIA is sandwiched between the partitioning paper 24 and the inner surface 21A of the outer rolling paper 21. As a result, the flavor compact 22 accommodated in each flavor accommodating region RIA is positioned and held on the inner surface 21A of the outer rolling paper 21. However, in the flavor rod 2A, as in the flavor rod 2 according to embodiment 1, each flavor compact 22 may be directly glued to the inner surface 21A of the outer rolling paper 21 using the compact adhesive glue BD (see FIG. 3).

In the flavor rod 2A according to the present embodiment, the flavor compacts 22 are accommodated in the flavor accommodating regions RIA formed between the outer rolling paper 21 and the partitioning paper 24, and therefore the flavor compacts 22 can be separated from the heater insertion hole 23. As a result, when the internal heater 32 of the flavor inhalation device 30 is inserted into the heater insertion hole 23 of the flavor rod 2A, the internal heater 32 does not come into contact with the flavor compacts 22 of the flavor rod 2A. As a result, the flavor source contained in the flavor compacts 22 can be more suitably prevented from adhering to the internal heater 32. That is, soiling of the internal heater 32 can be more preferably inhibited. In addition, according to the abovementioned configuration, by causing the aerosol containing the flavor components released from each flavor compact 22 during the operation of the flavor inhalation device 30 to flow through the flavor accommodating regions RIA partitioned by the outer rolling paper 21 and the partitioning paper 24, the aerosol can be smoothly guided to the mouthpiece portion 3.

In particular, in the present embodiment, the flavor compacts 22 are accommodated individually in each flavor accommodating region RIA. This allows the aerosols containing the flavor components released from each flavor compact 22 to be supplied to the mouthpiece portion 3 through each flavor accommodating region RIA without mixing with each other. In this case, if the types of flavor sources in each flavor compact 22 differ, the effect of further accentuating the flavors of the flavor components released from the flavor compacts 22 having different types of flavor sources can be anticipated. Furthermore, as described above, the number of flavor compacts 22 accommodated in one flavor accommodating region RIA is not particularly limited. When accommodating a plurality of flavor compacts 22 in one flavor accommodating region RIA, the flavor sources of the flavor compacts 22 accommodated in one flavor accommodating region RIA may be set to the same type.

Furthermore, in the present embodiment, the plurality of flavor accommodating regions RIA are partitioned from each other by partially bonding the partitioning paper 24 to the inner surface 21A of the outer rolling paper 21. By this means, the flavor compact 22 accommodated in each flavor accommodation region RIA can be positioned and held on the inner surface 21A of the outer rolling paper 21 in a state in which the flavor compact 22 is sandwiched between the inner surface 21A of the outer rolling paper 21 and the partitioning paper 24.

It should be noted that a material having a high heat transfer performance is preferably used as the partitioning paper 24 of the flavor rod 2A in order to transfer heat efficiently from the internal heater 32 to the flavor compacts 22 accommodated in the flavor accommodating regions RIA. To this end, a material having a low basis weight and a high density is preferably used for the partitioning paper 21. For example, in a preferred form, the basis weight of the partitioning paper 24 is 10 gsm or more and 40 gsm or less, and the density of the partitioning paper 24 is 1 g/cm³ or more and 1.5 g/cm³ or less. Furthermore, the partitioning paper 24 may be coated with a coating agent such as pectin, sodium alginate, or the like, to improve the heat transfer performance. Furthermore, a material having excellent heat transfer performance, such as aluminum-laminated paper, may be used as the partitioning paper 24.

In addition, from the viewpoint of inhibiting tearing of the partitioning paper 24 when the internal heater 32 is inserted into and removed from the heater insertion hole 23, it is preferable to adjust the coefficient of static friction between the internal heater 32 and the partitioning paper 24 to be 0.45 or more and 0.75 or less, and to adjust the coefficient of dynamic friction to be 0.4 or more and 0.7 or less. In addition, from the viewpoint of inhibiting tearing of the partitioning paper 24 when the internal heater 32 is inserted removed, it is preferable that the tensile strength of the partitioning paper 24 is 10 to 20 N/15 mm, and the wet tensile strength of the partitioning paper 24 is 5 to 20 N/15 mm. The method for measuring the tensile strength of the partitioning paper 24 conforms to JIS P 8113, for example. The method for measuring the wet tensile strength of the partitioning paper 24 is based, for example, on the wet tensile strength test described in JP 2019-187451 A.

A production method for producing the flavor rod 2A according to the present embodiment using a wrapping machine will next be described. Similarly to embodiment 1, the method for producing the flavor rod 2A includes a wrapping step and a cutting step. FIG. 11 and FIG. 12 are drawings illustrating the method for producing the flavor rod 2A according to embodiment 2, and correspond to FIG. 5 and FIG. 6. Here, the explanation will focus on the differences from the method for producing the flavor rod 2 according to embodiment 1.

As described above, the flavor rod 2A includes the partitioning paper 24. Therefore, in the method for producing the flavor rod 2A, after the plurality of elongate flavor compact starting material sheets R22 have been caused to merge with the outer rolling paper starting material sheet R21, an elongate partitioning paper starting material sheet R24 is supplied along the conveying path from above the flavor compact starting material sheets R22 and is caused to merge at a second merging portion S4. The partitioning paper starting material sheet R24 is an elongate strip-shaped paper sheet for forming the partitioning paper 24. Reference sign B3 in FIG. 12 denotes a bobbin onto which the partitioning paper starting material sheet R24 is wound. The bobbin B3 is rotatable and can sequentially feed out the partitioning paper starting material sheet R24. As shown in FIG. 12, the second merging portion S4 is positioned between the merging portion S1 and the shaping portion S2.

The glue applying device 70 applies the wrapping adhesive glue BD0 and the partitioning paper adhesive glue BD′ discussed hereinabove in a rail-like (straight line) manner along the longitudinal direction of the upper surface R211, onto the upper surface R211 of the outer rolling paper starting material sheet R21 that is being fed out from the bobbin B1. FIG. 13 is a diagram illustrating, by way of example, an application pattern of the adhesive glue applied to the upper surface R1l of the outer rolling paper starting material sheet R21 by the glue applying device 70 according to embodiment 2.

In the example shown in FIG. 13, the wrapping adhesive glue BD0 and the partitioning paper adhesive glue BD′1 to BD′3 are arranged from the first end E1 side of the outer rolling paper starting material sheet R21, spaced apart from one another. The wrapping adhesive glue BD0 is disposed in the vicinity of the first end E1, in the same way as in the aspect shown in FIG. 8. Furthermore, in FIG. 13, each flavor compact starting material sheet R22-1 to R22-3 (R22) placed on the outer rolling paper starting material sheet R21 at the merging portion S1 is shown by a dashed line. As shown in FIG. 13, the flavor compact starting material sheets R22-1 to R22-3 (R22) are disposed between the adhesive glue BD0 and BD′ applied to the upper surface R211 of the outer rolling paper starting material sheet R21 by the glue applying device 70.

As described above, the elongate partitioning paper starting material sheet R24 fed out from the bobbin B3 is supplied onto the outer rolling paper starting material sheet R21 and the flavor compact starting material sheets R22 at the second merging portion S4. As shown in FIG. 11, the width dimension of the partitioning paper starting material sheet R24 is slightly smaller than the width dimension of the outer rolling paper starting material sheet R21, and the partitioning paper starting material sheet R24 is supplied in such a way that the entire wrapping adhesive glue BD0 is not covered by the partitioning paper starting material sheet R24. In a state in which the partitioning paper starting material sheet R24 has been supplied onto the outer rolling paper starting material sheet R21 and the flavor compact starting material sheets R22, one end side in the width direction in the partitioning paper starting material sheet R24 partially covers only an inner part in the width direction of the wrapping adhesive glue BD0.

A guide member (not shown) that presses the partitioning paper starting material sheet R24 from above toward the adhesive glue BD0 and BD′ applied to the outer rolling paper starting material sheet R21 is disposed at the second merging portion S4. By pressing the partitioning paper starting material sheet R24 by means of the guide member, the partitioning paper starting material sheet R24 is bonded to the outer rolling paper starting material sheet R21. FIG. 14 is a transverse cross-sectional view showing a state in which the partitioning paper starting material sheet R24 has been bonded to the outer rolling paper starting material sheet R21. As shown in FIG. 14, the partitioning paper starting material sheet R24 is partially bonded to the upper surface R211 of the outer rolling paper starting material sheet R21 (ultimately, the inner surface 21A of the outer rolling paper 21) by means of the adhesive glue BD0 and BD′.

Reference signs R241 to R243 in FIG. 14 denote holding portions for positioning and holding the flavor compact starting material sheets R22-1 to R22-3 (R22) on the upper surface R211 of the outer rolling paper starting material sheet R21 (ultimately, the inner surface 21A of the outer rolling paper 21). In FIG. 14, the holding portions R241 to R243 of the partitioning paper starting material sheet R24 are formed by non-bonded regions of the partitioning paper starting material sheet 24 that are not bonded to the adhesive glue BD0 and BD′. In FIG. 14, gaps are formed between the holding portions R241 to R243 and the flavor compact starting material sheets R22-1 to R22-3 (R22) for the purpose of preparing the drawing, but at least a part of each holding portion R241 to R243 is in close contact with the respective flavor compact starting material sheet R22-1 to R22-3 (R22), thereby making it possible for each flavor compact starting material sheet R22-1 to R22-3 (R22) to be positioned and held in a state of being pressed against the upper surface R211 of the outer rolling paper starting material sheet R21 (ultimately, the inner surface 21A of the outer rolling paper 21).

Then, at the shaping portion S2, the outer rolling paper starting material sheet R21 is wrapped using a guide member, which is not shown in the drawing, in the direction of the arrows C in FIG. 14. At this time, in the process of wrapping the outer rolling paper starting material sheet R21 into a cylindrical shape, the first end E1 of the outer rolling paper starting material sheet R21 to which the wrapping adhesive glue BD0 has been applied is overlaid on the second end E2, thereby bonding the width direction ends of the outer rolling paper starting material sheet R21 to one other, and a result yielding the elongate flavor rod R2 having a cylindrical transverse cross section. The elongate flavor rod R2 is subsequently cut to a predetermined length at the cutting portion S3 (cutting step). As a result, the flavor rod 2A described in FIG. 10 above is obtained.

The following addenda are provided in relation to the above embodiments.

(Addendum 1)

A flavor stick provided with a flavor rod that is inserted into a heating chamber of a flavor inhalation device and that is heated by means of an internal heater of the flavor inhalation device, wherein:

• • the flavor rod comprises
  • an outer rolling paper and
  • a plurality of flavor compacts disposed inside the outer rolling paper and formed into a predetermined shape;
  • and
  • each of the plurality of flavor compacts is positioned and held on an inner surface of the outer rolling paper, and a heater insertion hole for inserting the internal heater from a front end side of the flavor rod is formed along the axial direction in a central portion of a transverse cross section of the flavor rod.

(Addendum 2)

The flavor stick as disclosed in addendum 1, wherein the flavor compact extends along an axial direction of the flavor rod.

(Addendum 3)

A flavor stick as disclosed in addendum 1 or 2, wherein each of the plurality of flavor compacts is bonded to the inner surface of the outer rolling paper.

(Addendum 4)

The flavor stick as disclosed in any one of Caddenda 1 to 3, wherein the flavor rod further comprises partitioning paper that is disposed inside the outer rolling paper and that partitions the transverse cross section of the flavor rod into a flavor accommodating region for accommodating the plurality of flavor compacts, and the heater insertion hole, and wherein

• • the flavor accommodating region is formed between the outer rolling paper and the partitioning paper.

(Addendum 5)

The flavor stick as disclosed in addendum 4, wherein the partitioning paper partitions the transverse cross section of the flavor rod such that a plurality of the flavor accommodating regions that are partitioned from one another are formed between the outer rolling paper and the partitioning paper, and

• • one or more of the flavor compacts is accommodated in each of the plurality of flavor accommodating regions.

(Addendum 6)

The flavor stick as disclosed in addendum 5, wherein the plurality of flavor accommodating regions are partitioned from one another by the partitioning paper being partially bonded to the inner surface of the outer rolling paper.

(Addendum 7)

The flavor stick as disclosed in addendum 5 or 6, wherein the flavor compacts are individually accommodated in the flavor accommodating regions.

(Addendum 8)

A non-combustion type flavor inhalation product tobacco product comprising: the flavor stick as disclosed in any one of addenda 1 to 7; and

• • a flavor inhalation device including a heating chamber into which the flavor rod can be inserted, and an internal heater that is inserted into the heater insertion hole when the flavor rod is inserted into the heating chamber.

(Addendum 9)

A production method for producing the flavor rod as disclosed in addendum 1 using a winding machine, the method comprising:

• • a wrapping step for placing a plurality of elongate flavor compact starting material sheets parallel to one another on an upper surface of an elongate outer rolling paper starting material sheet, and, in a state in which the flavor compact starting material sheets are each positioned on the upper surface of the outer rolling paper starting material sheet, wrapping the outer rolling paper starting material sheet into a cylindrical shape while conveying the same along a conveying path of the wrapping machine to form an elongate flavor rod; and
  • a cutting step for cutting the elongate flavor rod to a predetermined length.

(Addendum 10)

The flavor rod production method as disclosed in addendum 9, wherein, in the wrapping step, each flavor compact starting material sheet is bonded to the upper surface of the outer rolling paper starting material sheet.

(Addendum 11)

The flavor rod production method as disclosed in addendum 9 or 10, wherein in the wrapping step, each of the flavor compact starting material sheets is positioned on the upper surface of the outer rolling paper starting material sheet by disposing an elongate partitioning paper starting material sheet so as to cover the flavor compact starting material sheets placed on the upper surface of the outer rolling paper starting material sheet, and partially bonding the partitioning paper starting material sheet to the upper surface of the outer rolling paper starting material sheet.

Embodiments of the present disclosure have been described above, but the flavor stick, non-combustion type flavor inhalation product, and method for producing a flavor rod according to the present disclosure are not limited to these embodiments. Furthermore, each aspect disclosed in the embodiments and modified examples discussed hereinabove can be combined with any other aspect disclosed in the present specification.

REFERENCE SIGNS LIST

• • 1 . . . . Flavor stick
  • 2 . . . . Flavor rod
  • 3 . . . . Mouthpiece portion
  • 21 . . . . Outer rolling paper
  • 22 . . . . Flavor compact
  • 23 . . . . Heater insertion hole
  • 24 . . . . Partitioning paper

Claims

1. A flavor stick comprising:

a flavor rod that is inserted into a heating chamber of a flavor inhalation device, the flavor rod being heated by an internal heater of the flavor inhalation device; and

a mouthpiece,

wherein the flavor rod includes

an outer rolling paper and

a plurality of flavor compacts disposed inside the outer rolling paper and formed into a first shape,

wherein each of the plurality of flavor compacts is positioned and held on an inner surface of the outer rolling paper, and a heater insertion hole for accommodating the internal heater from a front end side of the flavor rod is formed along an axial direction in a central portion of a transverse cross section of the flavor rod.

2. The flavor stick according to claim 1, wherein the plurality of flavor compacts extend along the axial direction of the flavor rod.

3. The flavor stick according to claim 1, wherein each of the plurality of flavor compacts is bonded to the inner surface of the outer rolling paper.

4. The flavor stick according to claim 1, wherein the flavor rod further comprises partitioning paper that is disposed inside the outer rolling paper and that divides the transverse cross section of the flavor rod into a flavor accommodating region for accommodating the plurality of flavor compacts, and the heater insertion hole, and

wherein the flavor accommodating region is formed between the outer rolling paper and the partitioning paper.

5. The flavor stick according to claim 4, wherein the partitioning paper divides the transverse cross section of the flavor rod into a plurality of flavor accommodating regions, the plurality of flavor accommodating regions being partitioned from one another and being formed between the outer rolling paper and the partitioning paper, and

wherein one or more of the plurality of flavor compacts is accommodated in each of the plurality of flavor accommodating regions.

6. The flavor stick according to claim 5, wherein the plurality of flavor accommodating regions are partitioned from one another by the partitioning paper being partially bonded to the inner surface of the outer rolling paper.

7. The flavor stick according to claim 5, wherein each of the plurality of flavor compacts is individually accommodated in each of the plurality of flavor accommodating regions.

8. A non-combustion type flavor inhalation apparatus comprising:

a flavor inhalation device including a heating chamber and an internal heater that is arranged to be protrude in the heating chamber; and

a flavor stick including a flavor rod,

wherein the flavor rod is inserted into the heating chamber of the flavor inhalation device, and the flavor rod is heated by the internal heater of the flavor inhalation device,

wherein the flavor rod includes an outer rolling paper, and a plurality of flavor compacts disposed inside the outer rolling paper and formed into a first shape, and

wherein each of the plurality of flavor compacts is positioned and held on an inner surface of the outer rolling paper, and a heater insertion hole for inserting the internal heater from a front end side of the flavor rod is formed along an axial direction in a central portion of a transverse cross section of the flavor rod, to accommodate the internal heater of the flavor inhalation device therein in a state that flavor rod is inserted into the heating chamber of the flavor inhalation device.

9. A production method for producing a flavor rod comprising:

placing a plurality of elongate flavor compact material sheets in parallel to one another on an upper surface of an elongate outer rolling paper material sheet;

wrapping the elongate outer rolling paper material sheet into a cylindrical shape while conveying the plurality of elongate flavor compact material sheets and the elongate outer rolling paper material sheet along a conveying path of a wrapping machine to form an elongate flavor rod; and

cutting the elongate flavor rod to the flavor rod with a first length in an axial direction in a central portion of a transverse cross section of the flavor rod, wherein in the flavor rod, a plurality of flavor compacts is positioned and held on an inner surface of an outer rolling paper, and a heater insertion hole for accommodating an internal heater of a flavor inhalation device from a front end side of the flavor rod is formed along the axial direction in the central portion of a transverse cross section of the flavor rod.

10. The production method for producing the flavor rod according to claim 9,

wherein each of the plurality of elongate flavor compact material sheets is bonded to the upper surface of the elongate outer rolling paper material sheet.

11. The flavor rod production method for producing the flavor rod according to claim 9, further comprising:

disposing an elongate partitioning paper material sheet to cover the plurality of elongate flavor compact material sheets placed on the upper surface of the elongate outer rolling paper starting material sheet and partially bonding the elongate partitioning paper material sheet to the upper surface of the elongate outer rolling paper material sheet, in parallel in the axial direction, in a process that each of the plurality of elongate flavor compact material sheets is positioned on the upper surface of the elongate outer rolling paper material sheet.

12. The flavor stick according to claim 1, wherein the first shape is a sheet-shaped flavoring source folded into a spiral configuration.

13. The flavor stick according to claim 1, wherein the flavor rod and the mouthpiece are arranged coaxially along the axial direction in a central portion of the transverse cross section of the flavor rod, and

wherein the mouthpiece and the flavor rod are formed integrally by being wrapped with a tipping paper.

14. The flavor stick according to claim 1, wherein the plurality of flavor compacts includes as least one of tobacco shreds, a fragrance, herbal materials, and an aerosol generating substrate.

15. The flavor stick according to claim 1, wherein the plurality of flavor compacts includes a first flavor compact including a first flavoring source and a second flavor compact including a second flavoring source that is different from the first flavoring source.

16. The flavor stick according to claim 5, wherein the plurality of flavor compacts includes a first flavor compact including a first flavoring source and a second flavor compact including a second flavoring source that is different from the first flavoring source.

17. The flavor stick according to claim 5, wherein aerosols generated in each of the plurality of flavor accommodating regions are guided to the mouthpiece without mixing.

18. The non-combustion type flavor inhalation apparatus according to claim 8, wherein the internal heater of the flavor inhalation device includes a plurality of heating regions to independently control of heating at least one of the plurality of flavor compacts.

19. The production method for producing the flavor rod according to claim 9, wherein each of the plurality of elongate flavor compact material sheets is a sheet-shaped flavoring source and is folded into a spiral configuration along the axial direction.

20. The production method for producing the flavor rod according to claim 11, wherein partially bonding the elongate partitioning paper material sheet to the upper surface of the elongate outer rolling paper material sheet is performed by applying adhesive glue onto the upper surface of the elongate outer rolling paper material sheet in parallel lines along the axial direction, spaced in a width direction of the elongate outer rolling paper.