FLAVOR STICK, HEAT-NOT-BURN-TYPE FLAVOR INHALATION PRODUCT, AND METHOD FOR PRODUCING FLAVOR ROD

Abstract

A flavor stick comprising a flavor rod to be inserted into a heating chamber of a flavor inhalation device and heated by an induction coil arranged on a side peripheral portion of the heating chamber, wherein the flavor rod comprises an outer wrapping paper, multiple flavor molded bodies that are arranged in an inner region of the outer wrapping paper and molded into a predetermined shape, and a susceptor that generates heat by induction heating when the induction coil is operated, and each of the multiple flavor molded bodies is positioned and retained on the inner surface of the outer wrapping paper.

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 used in heat-not-burn flavor inhalers for inhaling flavors derived from flavor sources without combustion are known. In one form which is known, a flavor stick comprises a flavor rod formed by filling the inside of a wrapping paper with a filler material containing a flavor source (e.g., tobacco material) and an aerosol generating substrate (glycerol, propylene glycol, etc.), and a mouthpiece portion arranged to the rear of the flavor rod (e.g., see PTL 1).

This type of flavor stick is used together with a flavor inhalation device during inhalation. Typically, the flavor rod of the flavor stick is inserted into the heating chamber of the flavor inhalation device, and the flavor source of the flavor rod is heated by the heater of the heat-not-burn flavor inhaler without combustion. Such non-combustion heating releases an aerosol containing a flavor component from the flavor source, and this aerosol is inhaled by the user through the downstream mouthpiece portion.

Additionally, as a heating method for the flavor inhalation device, an induction heating (IH) method is known, which includes an induction coil that generates a high-frequency alternating magnetic field and heats a heating element called a susceptor disposed in the flavor rod inserted into the heating chamber (see, for example, PTL 1).

CITATION LIST

Patent Literature

• • PTL 1: JP 2019-528702 A
  • PTL 2: JP H7-184625 A
  • PTL 3: JP 5220762 B2

SUMMARY OF INVENTION

Technical Problem

The object of the present disclosure is to provide a flavor stick that is inhaled using a flavor inhalation device that employs an induction heating method, the flavour stick comprising a novel flavor rod having multiple flavor sources.

Solution to Problem

[Aspect 1]

The flavor stick according to the present disclosure for solving the above problem is a flavor stick comprising a flavor rod to be inserted into a heating chamber of a flavor inhalation device and heated by an induction coil arranged on a side peripheral portion of the heating chamber, wherein the flavor rod comprises an outer wrapping paper, multiple flavor molded bodies that are arranged in an inner region of the outer wrapping paper and molded into a predetermined shape, and a susceptor that generates heat by induction heating when the induction coil is operated, and each of the multiple flavor molded bodies is positioned and retained on the inner surface of the outer wrapping paper.

[Aspect 2]

In aspect 1, the flavor molded bodies may extend along the axial direction of the flavor rod.

[Aspect 3]

In aspect 1 or 2, each of the multiple flavor molded bodies may be adhered to the inner surface of the outer wrapping paper.

[Aspect 4]

In any of aspects 1 to 3, the flavor rod may further comprise a partition paper that is arranged in an inner region of the outer wrapping paper and partitions a cross-section of the flavor rod, and the multiple flavor molded bodies are arranged in a flavor accommodating region formed between the outer wrapping paper and the partition paper.

[Aspect 5]

In aspect 4, the susceptor may be provided integrally with the partition paper.

[aspect 6]

In any of aspects 1 to 4, the susceptor may be provided integrally with the flavor molded bodies.

[Aspect 7]

In aspect 4 or 5, the partition paper may partition the cross-section of the flavor rod so that the multiple flavor accommodating regions partitioned from each other are formed between the outer wrapping paper and the partition paper, and one or more flavor molded bodies are accommodated in each of the multiple flavor accommodating regions.

[Aspect 8]

In aspect 7, the partition paper may be partially adhered to the inner surface of the outer wrapping paper, so that the multiple flavor accommodating regions are partitioned from each other.

[Aspect 9]

In aspect 7 or 8, the flavor molded bodies may be individually accommodated in the flavor accommodating regions.

[Aspect 10]

A heat-not-burn flavor inhalation product according to one aspect of the present disclosure comprises

• • the flavor stick according to any of aspects 1 to 9, and
  • a flavor inhalation device having a heating chamber into which the flavor rod can be inserted and an induction coil arranged on a side peripheral portion of the heating chamber.

[Aspect 11]

A method for producing a flavor rod according to one aspect of the present disclosure is

• • a method for producing the flavor rod described in aspect 1 using a winding machine, comprising
  • a winding step of forming an elongate flavor rod by placing multiple elongate flavor molded body raw material sheets in parallel on an upper surface of an elongate outer wrapping paper raw material sheet, conveying the flavor molded body raw material sheets, positioned on the upper surface of the outer wrapping paper raw material sheet, along a conveyance path of the winding machine, and winding the outer wrapping paper raw material sheet into a cylindrical shape, and
  • a cutting step of cutting the elongate flavor rod to a predetermined length.

[Aspect 12]

In aspect 11, in the winding step, each flavor molded body raw material sheet may be adhered to the upper surface of the outer wrapping paper raw material sheet.

[Aspect 13]

In aspect 11 or 12, in the winding step, an elongate partition paper raw material sheet may be arranged to cover the flavor molded body raw material sheets placed on the upper surface of the outer wrapping paper raw material sheet, and the partition paper raw material sheet may be partially adhered to the upper surface of the outer wrapping paper raw material sheet, thereby positioning each flavor molded body raw material sheet on the upper surface of the outer wrapping paper raw 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

According to the present disclosure, a flavor stick inhaled using a flavor inhalation device employing an induction heating method, comprising a novel flavor rod having multiple flavor sources, can be provided.

BRIEF DESCRIPTION OF DRAWINGS

FIG. 1 is a schematic configuration diagram of a flavor inhalation device for non-combustion heating of a flavor stick according to embodiment 1.

FIG. 2 is a diagram showing a schematic structure of the flavor stick according to embodiment 1.

FIG. 3 is a view seen along the line A in FIG. 2.

FIG. 4 is a perspective view of a support portion according to embodiment 1.

FIG. 5 is a diagram for illustrating a production process of a flavor rod according to embodiment 1.

FIG. 6 is a diagram for illustrating the production process of the flavor rod according to embodiment 1.

FIG. 7 is a diagram for illustrating a folding method for a flavor molded raw material.

FIG. 8 is a diagram for illustrating an example of an application pattern of adhesive glue applied to an upper surface of an outer wrapping paper raw material sheet by a glue application device according to embodiment 1.

FIG. 9 is a diagram for illustrating a state immediately before cylindrically winding the outer wrapping paper raw material sheet in a winding step.

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

FIG. 11 is a diagram for illustrating a method for producing the flavor rod according to embodiment 2.

FIG. 12 is a diagram for illustrating the method for producing the flavor rod according to embodiment 2.

FIG. 13 is a diagram for illustrating an example of an application pattern of adhesive glue applied to an upper surface of an outer wrapping paper raw material sheet by a glue application device according to embodiment 2.

FIG. 14 is a cross-sectional view showing a state in which a partition paper raw material sheet is adhered to the outer wrapping paper raw material sheet.

DESCRIPTION OF EMBODIMENTS

Embodiments of a flavor stick and a heat-not-burn 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 present embodiment should not be construed as limiting the technical scope of the invention only to those mentioned.

The flavor stick according to the present disclosure is a flavor stick comprising a flavor rod to be inserted into the heating chamber of a flavor inhalation device and heated by an induction coil arranged on a side peripheral portion of the heating chamber. The flavor rod comprises an outer wrapping paper, multiple flavor molded bodies arranged in an inner region of the outer wrapping paper and molded into a predetermined shape, and a susceptor that generates heat by induction heating when the induction coil is operated. Each of the multiple flavor molded bodies is positioned and retained on the inner surface of the outer wrapping paper.

Embodiment 1

FIG. 1 is a schematic configuration diagram of a flavor inhalation device 30 for non-combustion heating of a flavor stick according to embodiment 1. FIG. 2 is a diagram showing a schematic structure of the flavor stick 1 according to embodiment 1. The flavor inhalation device 30 is an inhalation device used when inhaling the flavor stick 1, and the flavor stick 1 and the flavor inhalation device 30 form a heat-not-burn flavor inhalation product.

The flavor inhalation device 30 has a heating chamber 31 capable of accommodating the flavor rod 2 of the flavor stick 1, and the flavor rod 2 can be freely inserted and removed from an insertion opening 31A. The heating chamber 31 is a generally cylindrical cavity portion defined by a chamber side peripheral wall 31B forming the sides of the heating chamber 31, and a chamber bottom wall 31C forming the bottom portion of the heating chamber 31. An induction heating type induction coil 32 is disposed on the chamber side peripheral wall 31B (side peripheral portion) of the heating chamber 31 of the flavor inhalation device 30.

The flavor inhalation device 30 further comprises a power supply unit 33, which is a power supply unit that supplies operating power to the induction coil 32, and a control unit 34 that controls the power supply from the power supply unit 33 to the induction coil 32, etc. Additionally, one end of an air flow path 36 communicates with the chamber bottom wall 31C of the flavor inhalation device 30. The other end of the air flow path 35 communicates with an air intake 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, a counter-flow air introduction means may be adopted to introduce external air introduced from the insertion port 31A of the flavor inhalation device 30 to the bottom portion of the heating chamber 31 instead of or in combination with a bottom-flow air introduction means for introducing external air to the bottom portion of the heating chamber 31 through the air intake port 37 and the air flow path 36. Specifically, external air introduced from the insertion port 31A of the flavor inhalation device 30 may be supplied to the bottom portion side of the heating chamber 31 through a gap between the outer circumferential surface of the flavor stick 1 inserted into the heating chamber 31 and the chamber side peripheral wall 31B.

The induction coil 32 is an induction heating (IH) type IH heater for heating a susceptor (heating element) disposed in the flavor rod 2. The induction coil 32 is, for example, a cylindrical coil wound in a spiral shape, and a high-frequency alternating magnetic field is generated in the heating chamber 31 by supplying operating power from the power supply unit 33. The susceptor of the flavor rod 2 is a heating element having magnetic permeability and electrical conductivity. When the susceptor is exposed to the high-frequency alternating magnetic field generated by the induction coil 32 in the heating chamber 31, eddy currents are induced in the susceptor by electromagnetic induction. As a result, Joule heat is generated in the susceptor, and the susceptor is induction heated. Note that the induction coil 32 is not particularly limited in configuration as long as it can generate a high-frequency alternating magnetic field capable of induction heating the susceptor of the flavor rod 2 inserted into the heating chamber 31.

The flavor stick 1 comprises a flavor rod 2 that is inserted into the heating chamber 31 of the flavor inhalation device 30 and heated by the induction coil 32, and a mouthpiece portion 3 connected to the rear end side of the flavor rod 2. In the present embodiment, the flavor stick 1 has a cylindrical rod form extending in a rod shape in one direction, for example, and the reference sign CL in FIG. 2 is the central axis of the flavor stick 1. Note that the flavor rod 2 and the mouthpiece portion 3 are arranged coaxially, and thus 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 in the form of a cylindrical rod and the mouthpiece portion 3 are arranged coaxially and are integrally connected by being coaxially wound by a tipping paper 8. The reference sign 1a is a mouthpiece end 1a formed on the rear-end side of the flavor stick 1, and the reference sign 1b is 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 view seen along the line A in FIG. 2, and is a front view of the flavor stick 1 (flavor rod 2) viewed from the front end 1b side.

The flavor rod 2 comprises an outer wrapping paper 21, multiple flavor molded bodies 22 arranged in an inner region of the outer wrapping paper 21, and a susceptor. The flavor molded bodies 22 are each positioned and retained on the inner surface 21A of the outer wrapping paper 21.

The flavor molded bodies 22 are molded bodies containing a flavor source and molded into a prescribed shape. The flavor molded bodies 22 shown in FIG. 3 are obtained by spirally folding flavor sources molded into a sheet form, but the form of the flavor molded bodies 22 is not particularly limited. Furthermore, in the example shown in FIG. 3, three flavor molded bodies 22 are disposed on the inner side of the outer wrapping paper 21 in the flavor rod 2, but the number of the flavor molded bodies 22 is not particularly limited, as long as there are multiple flavor molded bodies. Each flavor molded body 22 is adhered to an inner surface 21A of the outer wrapping paper 21 with a molded body adhesive glue BD, thereby being positioned and retained on the inner surface of the outer wrapping paper 21. The molded body adhesive glue BD may extend from the front end 1b to the rear end of the flavor rod 2A. Additionally, the flavor molded body 22 folded in a spiral shape extends along the central axis CL direction (axial direction) of the flavor rod 2. Note that as a modification of the arrangement mode of the flavor molded body 22, the number of flavor molded bodies 22 may be switched between the front end side and the rear end side of the flavor rod 2.

The flavor molded body 22 may be configured to include shredded tobacco as a flavor source. The material of the shredded tobacco is not particularly limited, and known materials such as lamina and midrib can be used. Additionally, dried tobacco leaves may be pulverized to create tobacco powder, which is then homogenized and sheet-processed (hereinafter simply referred to as “homogenized sheet”) and shredded. Note that the manufacturing method of the homogenized sheet can adopt known methods such as papermaking, slurry, and rolling. Of course, various types of tobacco can be used in the flavor molded body 22. For example, yellow, burley, oriental, native varieties, other Nicotiana tabacum varieties, Nicotiana rustica varieties, and mixtures thereof can be mentioned. The flavor sources exemplified above can be processed into a sheet form to form the flavor molded body 22. Of course, uncut tobacco leaves may be used as the material for forming the flavor molded bodies 22.

The flavor molded bodies 22 may also contain a fragrance as the flavor source. The type of fragrance is not particularly limited. Examples of fragrances include acetophenone, acetylpyrazine, 2-acetylthiazole, alfalfa extract, amyl alcohol, amyl butyrate, trans-anethole, star anise oil, apple juice, Peru 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, cumin aldehyde, 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-octenoic acid, 2,3-dimethylpyrazine, 2,5-dimethylpyrazine, 2,6-dimethylpyrazine, 2-methylbutyric acid ethyl ester, ethyl acetate, ethyl butyrate, ethyl hexanoate, ethyl isovalerate, ethyl lactate, ethyl laurate, ethyl levulinate, 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(5H)-furanone, 2-ethyl-3-methylpyrazine, eucalyptol, fenugreek 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 phenylacetate, honey, 4-hydroxy-3-pentenoic acid lactone, 4-hydroxy-4-(3-hydroxy-1-butenyl)-3,5,5-trimethyl-2-cyclohexen-1-one, 4-(para-hydroxyphenyl)-2-butanone, 4-hydroxyundecanoic acid sodium salt, immortelle absolute, β-ionone, isoamyl acetate, isoamyl butyrate, isoamyl phenylacetate, isobutyl acetate, isobutyl phenylacetate, jasmine absolute, kola nut tincture, labdanum oil, lemon terpeneless oil, licorice extract, linalool, linalyl acetate, lovage root oil, maltol, maple syrup, menthol, menthone, L-menthyl acetate, para-methoxybenzaldehyde, 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-octalactone, octanal, octanoic acid, orange flower oil, orange oil, orris root oil, palmitic acid, ω-pentadecalactone, peppermint oil, petitgrain Paraguay oil, phenethyl alcohol, phenethyl phenylacetate, phenylacetic acid, piperonal, plum extract, propenyl guaiacol, propyl acetate, 3-propylidenephthalide, prune juice, pyruvic acid, raisin extract, rose oil, rum, sage oil, sandalwood oil, spearmint oil, styrax absolute, marigold oil, tea distillate, 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), and ethyl-2-(p-menthane-3-carboxamido)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 molded bodies 22 need not contain a tobacco material. Examples of raw materials for such a flavor molded body 22 are plant materials that do not contain tobacco components. That is, the flavor molded body 22 may contain one or more selected from plant leaves, veins, stems, roots, flowers, seeds, and pulp of plants that do not contain tobacco components. As the plant material that does not contain tobacco components, a herbal material can be preferably used as the flavor source. Examples of herbal materials include allspice, black pepper, calamus root, catnip, catuaba, cayenne pepper, chaga, chervil, cinnamon, ginseng, St. John's wort, green tea, black tea, black cohosh, cayenne, chamomile, clove, cocoa, honeybush, echinacea, feverfew, ginger, goldenseal, lavender, licorice, marjoram, milk thistle, mint (menthe), oolong tea, oregano, pennyroyal, peppermint, red clover, rooibos (red or green), rosehip, rosemary, sage, clary sage, savory, spearmint, gotu kola, thyme, turmeric, valerian, wintergreen, yellow dock, yerba mate, yerba santa, bacopa monnieri, ashwagandha, chili pepper, physalis, milk thistle, etc.

Of course, the flavor molded body 22 may include a mixture of tobacco material and the herb materials described above.

Furthermore, the flavor molded bodies 22 in the present embodiment contain an aerosol generating substrate. The aerosol generating substrate is a substance that generates aerosol when the volatile substances released upon volatilization by induction heating using the induction coil 32 of the flavor inhalation device 30 are cooled. The aerosol generating substrate is, for example, a liquid. There is no particular limitation as to the type of aerosol generating substrate, and various types of natural extracts and/or components thereof may be selected, according to the application. Aerosol generating substrates which may be cited include glycerol, propylene glycol, triacetin, 1,3-butanediol, and mixtures thereof.

The flavor molded body 22 can be obtained by molding the raw material as illustrated above with known molding techniques. For example, the flavor molded body 22 may be a papermaking sheet, a cast sheet, or a rolled sheet molded by the papermaking method, slurry method, rolling method, etc. described above.

Next, the susceptor of the flavor rod 2 will be described. The material of the susceptor in the flavor rod 2 is not particularly limited as long as it is induction heated by the high-frequency alternating magnetic field generated by the induction coil 32. For example, the susceptor may include at least one selected from the group consisting of aluminum, iron, iron alloys, stainless steel, and nickel. Additionally, the position where the susceptor is arranged in the flavor rod 2 is not particularly limited as long as it is arranged in an inner region of the outer wrapping paper 21, but here an aspect of providing the susceptor integrally with the flavor molded body 22 will be described with reference to FIG. 3.

In the example shown in the enlarged view of part X in FIG. 3, the flavor molded body 22 is configured as a multilayer structure including a flavor portion 25 and a susceptor portion 26 laminated thereon. In other words, in the aspect shown in FIG. 3, the susceptor portion 26 as the susceptor of the flavor rod 2 has a sheet form. For example, the susceptor portion 26 is formed of a sheet material containing a metal such as aluminum and having flexibility. The flavor portion 25 includes, for example, the aforementioned flavor source and aerosol-generating substrate and is laminated integrally with the susceptor portion 26. Note that the number of layers of the flavor portion 25 and the susceptor portion 26 included in the flavor molded body 22 is not particularly limited. For example, the flavor portion 25 may be laminated to cover both sides of the susceptor portion 26, or the susceptor portion 26 may be laminated to cover both sides of the flavor portion 25.

Additionally, in the flavor rod 2, the position where the susceptor portion 26 (susceptor) is arranged is not particularly limited. For example, the susceptor portion 26 may be provided integrally with the outer wrapping paper 21 instead of the flavor molded body 22. For example, the susceptor portion 26 (susceptor) may be adhered to the inner surface 21A of the outer wrapping paper 21. Additionally, by forming the outer wrapping paper 21 with aluminum laminated paper or aluminum vapor-deposited paper, an aspect in which the outer wrapping paper 21 contains the susceptor portion 26 (susceptor) may be adopted.

Next, the mouthpiece portion 3 will be described. The mouthpiece portion 3 includes a support portion 4, a cooling portion 5, and a filter section 6 in order from the front end side. The support portion 4, the cooling portion 5, and the filter portion 6 in the mouthpiece portion 3 are aligned and arranged coaxially, and these are integrally wound by a wrapping paper 7. The flavor stick 1 is then formed by the tipping paper 8 winding together the flavor rod 2 and the mouthpiece portion 3. For example, the tipping paper 8 integrally wraps the periphery of the entire mouthpiece portion 3 and the rear-end side of the flavor rod 2. Note that the flavor stick 1 may be configured such that the flavor rod 2, the support portion 4, the cooling portion 5, and the filter portion 6 are integrally wrapped by the tipping paper 8, without the us of the wrapping paper 7. Of course, the configuration of the mouthpiece portion 3 described above is an example, and some components may be omitted (for example, the support portion 4 may be omitted).

FIG. 4 is a perspective view of the support portion 4 according to embodiment 1. The support portion 4 is a segment positioned on the immediate rear-end side of the flavor rod 2 and disposed contacting the rear-end of the flavor rod 2. Reference sign CL2 is the central axis of the support portion 4. The support portion 4 is a perforated columnar body formed as an aerosol flow path 41 with a through-hole in the middle of a cross-section orthogonal to the central axis CL2. The support section 4 is a member that prevents the flavor molded bodies 22 positioned inside the outer wrapping paper 21 from being pushed toward the mouthpiece portion 3 side due to friction between the chamber side peripheral wall 31B and the outer wrapping paper 21 when inserting the flavor rod 2 into the heating chamber 31. The reference sign 42 is a support surface positioned towards the front-end side of the support portion 4. The support surface 42 is disposed on the cross section outer peripheral side of the mouthpiece portion 3, and contacts the rear end of each flavor molded body 22 in the flavor rod 2, for example. It should be noted that a portion of each flavor molded body is disposed to face an aerosol flow path 41 of the support portion 4. This allows the aerosol generated in each flavor molded body 22 to be efficiently introduced into the aerosol flow path 41 of the support portion 4 at the time of inhalation of the flavor stick 1.

The support portion 4 can be formed by various materials. The support portion 4 may be, for example, a hollow cellulose acetate tube. In other words, the support portion 4 may be formed through a center hole in the middle of the cross-section of a cylindrical cellulose acetate fiber bundle. However, the material of the support portion 4 is not particularly limited. The support portion 4 also acts as a spacer for separating the cooling portion 5 from the flavor rod 2.

The cooling portion 5 is a segment positioned immediately after the support portion 4 and arranged contacting the rear end of the support portion 4. During inhalation of the flavor stick 1, volatile substances released from the flavor rod 2 (flavor molded bodies 22) flow downstream along the cooling portion 5. The volatile substances released from the flavor rod 2 (flavor molded bodies 22) are cooled in the cooling portion 5 to promote aerosol generation. In the form shown in FIG. 2, the cooling portion 5 is formed by a hollow paper tube having vent holes 5A through which external air can be introduced. However, the cooling portion 5 need not have the vent holes 5A. A cooling facilitating material such as a polylactic acid sheet may also be disposed in the paper tube forming the cooling portion 5, and the cooling facilitating material facilitates cooling of the volatile substances released from the flavor rod 2 (flavor molded bodies 22). Furthermore, the cooling portion 5 may have a heat-absorbing agent arranged so as not to obstruct the flow of volatile substances and aerosol. For example, the cooling portion 5 may include a filter material with multiple flow paths (through-holes) formed along the longitudinal direction (axial direction) of the mouthpiece portion 3. The cooling portion 5 may also be a cellulose acetate tube formed with a hollow through-path in the axial direction.

The filter portion 6 is a segment positioned at the rear end of the mouthpiece portion 3, i.e., towards the mouthpiece end 1a. The filter portion 6 is positioned immediately after the cooling portion 5 and may be arranged contacting the rear end of the cooling portion 5. The filter portion 6 may contain a filter material to collect prescribed components contained in the aerosol, for example. The type of filter material forming the filter section 6 is not particularly limited. For example, the filter portion 6 may comprise a filter material formed by cylindrically shaped cellulose acetate fibers. The filter portion 6 may also be a center hole filter with a center hole formed along an axial direction of the cylindrically shaped cellulose acetate fibers. The filter portion 6 may also be a paper filter filled with cellulose fibers and may also be a paper tube containing no filtering material. The filter portion 6 may also comprise a solid filter material with a filter material, a center hole filter, a paper filter, or may be formed by selectively combining paper tubes without a filtering material.

The flavor stick 1 comprising 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 the front end 1b side.

The operation of the induction coil 32 is performed by supplying operating power from the power supply unit 33 to the induction coil 32 based on a command signal from the control unit 34 of the flavor inhalation device 30. For example, when receiving an activation operation on an operation switch of the like arranged in the housing of the flavor inhalation device 30, this may be a trigger for the control unit 34 to operate the induction coil 32. Alternatively, the flavor inhalation device 30 may comprise a sensor to detect when the flavor stick 1 (flavor rod 2) has been inserted into the heating chamber 31. In this case, the control unit 34 may operate the induction coil 32 using the detection of the insertion of the flavor stick 1 (flavor rod 2) into the heating chamber 31 as a trigger.

The power supply unit 33 may output DC current, for example. The flavor inhalation device 30 may be provided with a DC/AC inverter, and the high-frequency AC current converted from the DC current output by the power supply unit 33 may be supplied to the induction coil 32. For example, the flavor inhalation device 30 may be provided with a resonant capacitor, and may be configured to supply AC current by causing resonance between this capacitor and the induction coil 32. As a result, the induction coil 32 generates a fluctuating electromagnetic field (alternating magnetic field) of a predetermined frequency.

The control unit 34 may be provided with a temperature sensor that detects the temperature inside the heating chamber 31 or the temperature of the flavor rod 2, and may adjust the amount of current supplied from the power supply unit 33 to the induction coil 32 based on the temperature detected by the temperature sensor.

When the induction coil 32 is operated with the flavor rod 2 inserted into the heating chamber 31 of the flavor inhalation device 30, the induction coil 32 generates a high-frequency alternating magnetic field in the heating chamber 31. As a result, eddy currents are induced in the susceptor portion 26 of the flavor rod 2, and the susceptor portion 26 is induction heated by the generation of Joule heat, causing it to generate heat. Then, the flavor portion 25 of the flavor molded body 22 is heated by the heat of the susceptor portion 26, releasing an aerosol containing flavor components (e.g., tobacco components). The aerosol containing the flavor component generated in the flavor rod 2 is then sequentially passed through the mouthpiece portion 3, the support portion 4 (aerosol flow path 41), the cooling portion 5, and the filter portion 6, and is ultimately inhaled by the user from the mouthpiece end 1a.

The flavor stick 1 according to this embodiment adopts a novel form that is distinct from the conventional technology, i.e., which multiple flavor molded bodies 22 are positioned and retained on the inner surface 21A of the outer wrapping paper 21 of the flavor rod 2. That is, a flavor molded body 22 of the flavor rod 2 in the present embodiment is a molded body molded into a prescribed shape, and differs from a rod form which fills the traditional typical powdered, granulated and shredded flavor source inside the wrapping paper. 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.

Furthermore, the flavor molded bodies 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 molded body 22 by the heater heating of the flavor inhalation device 30 can be caused to smoothly flow along the axial direction of the flavor rod 2.

Furthermore, in this embodiment, each of the multiple flavor molded bodies 22 is adhered to the inner surface 21A of the outer wrapping paper 21, allowing each flavor molded body 22 to be more firmly positioned and retained relative to the inner surface 21A of the outer wrapping paper 21.

In the flavor rod 2 according to the present embodiment, the type of flavor source may be different in at least one of the flavor molded bodies 22 and another flavor molded body 22 among the plurality of flavor molded bodies 22. In this manner, the degree of freedom in the smoking flavor design in the flavor rod 2 is increased, making it easier to achieve a rich smoking flavor. Note that if there are different types of flavor sources among the flavor molded bodies 22 in the flavor rod 2 as described above, the formulation amount of the flavor sources may be changed according to the type. However, the above aspect is an example, and the flavor source of each flavor molded body 22 included in the flavor rod 2 may be the same. Additionally, in the flavor rod 2 according to this embodiment, susceptor portions 26 (susceptors) with different Curie temperatures may be arranged corresponding to each flavor molded body 22, and each flavor molded body 22 may be independently heated and controlled at any timing.

Additionally, in the flavor rod 2, it is preferable to use a material with low thermal conductivity for the outer wrapping paper 21 to prevent the heat of the susceptor portion 26 (susceptor) from escaping outward. As such, the outer wrapping paper 21 preferably uses a low basis weight and low density material. For example, the basis weight of the outer wrapping paper 21 is preferably 10-40 gsm, and the density of the outer wrapping paper 21 is preferably 0.5-1 g/cm³. The outer wrapping paper 21 may also be paper coated with a coating agent such as calcium carbonate, silicon dioxide, etc., to reduce heat transfer. However, the specifications of the outer wrapping paper 21 described above are only examples and the outer wrapping paper is not limited thereto.

Additionally, from the viewpoint of inhibiting tearing of the outer wrapping paper 21 when the rod is inserted into and removed from the heating chamber 31, it is preferable to adjust the static friction coefficient between the induction coil 32 and the outer wrapping paper 21 to 0.45 or more and 0.75 or less, and the dynamic friction coefficient to 0.4 or more and 0.7 or less. In addition, from the viewpoint of inhibiting tearing of the outer rolling paper 21 when the rod is inserted into and removed from the heating chamber 31, it is preferable that the tensile strength of the outer rolling paper 21 is 10 to 20 N/15 mm, and the wet tensile strength of the outer rolling paper 21 is 5 to 20 N/15 mm. The method for measuring the tensile strength of the outer rolling paper 21 conforms to JIS P 8113, for example. The method for measuring the wet tensile strength of the outer wrapping paper 21 is measured based on the wet tensile strength test described in JP 2019-187451 A.

A production method for producing the flavor rod 2 according to the present embodiment by means of a winding machine will be described next. The method for producing the flavor rod 2 has, as an example, a winding step and a cutting step. The winding step is a step for placing multiple elongate flavor molded body raw material sheets in parallel on an upper surface of an elongate outer wrapping paper raw material sheet and positioning each of the elongate flavor molded body raw material sheets on the upper surface of the elongate outer wrapping paper raw material sheet and, in this state, conveying these sheets along a conveyance path of a winding machine while winding the elongate outer wrapping paper raw material sheet into a cylindrical shape, thereby forming an elongate flavor rod. Furthermore, the cutting step is a step for cutting said elongate flavor rod to a prescribed length.

FIG. 5 and FIG. 6 are diagrams for illustrating the method for producing the flavor rod 2 according to embodiment 1. In FIG. 5 and FIG. 6, various raw materials of the flavor rod 2 are conveyed along a conveyance direction indicated by the arrows. The various raw materials of the flavor rod 2 are conveyed on a conveyor, such as a garniture belt of a winding machine, along a conveyance path. FIG. 5 is a top view schematic diagram illustrating the process for producing the flavor rod 2. FIG. 6 is a lateral view schematic diagram illustrating the process of producing the flavor rod 2.

In the winding step, multiple elongate flavor molded body raw material sheets R22 are merged into an elongate outer wrapping paper raw material sheet R21 conveyed on a conveyor, and each flavor molded body raw material sheet R22 is placed in parallel on an upper surface R211 of the outer wrapping paper raw material sheet R21. The outer wrapping paper raw material sheet R21 is an elongate strip-shaped paper sheet for forming the outer wrapping paper 21. The flavor molded body raw material sheet R22 is an elongate strip-shaped raw material sheet for forming the flavor molded bodies 22 and is folded spirally (rolled) in a similar manner to the flavor molded bodies 22 described in FIG. 3.

FIG. 5 shows an example of three flavor molded body raw material sheets R22 being supplied on the upper surface R211 of the outer wrapping paper raw material sheet R21. In FIG. 5, the three flavor molded body raw material sheets R22 are distinguished and the reference signs R22-1 to R22-3 are also denoted. However, when it is not necessary to distinguish between the flavor molded body raw material sheets R22-1 to R22-3, these may be simply referred to as the flavor molded body raw material sheet R22.

In the present embodiment, multiple flavor molded body raw material sheets R22 are placed in parallel spaced apart in the width direction of the outer wrapping paper raw material sheet R21 and each flavor molded body raw material sheet R22 is adhered to the upper surface R211 of the outer wrapping paper raw material sheet R21. Note that the adhesive glue for adhering each flavor molded body raw material sheet R22 to the upper surface R211 of the outer wrapping paper raw material sheet R21 is applied on the upper surface R211 by the glue application device 70 shown in FIG. 6 Furthermore, the reference sign B1 shown in FIG. 6 is a rotatable bobbin around which the outer wrapping paper raw material sheet R21 is wound. The outer wrapping paper raw material sheet R21 is unwound sequentially from the bobbin B1. Note that the width direction of the various sheet materials which are the raw materials of the flavor rod 2 refers to a direction perpendicular to the elongate direction thereof.

The method for folding each flavor molded body raw material sheet R22 supplied onto the outer wrapping paper raw material sheet R21 is not particularly limited, but an example is described with reference to FIG. 7. In the example shown in FIG. 7, the sheet material R22′ unwound from the rotatable bobbin B2 is transported by means of a conveyor, etc., while being successively folded (rolled) by a guide not shown in the figures to thereby form a spirally folded flavor molded body raw material sheet R22. P1 to P3 in the figure illustrate the folded positions of the sheet material R22′. In the example shown in FIG. 7, the sheet material R22′ is folded in three stages in the folded positions P1 to P3, but this folding aspect is an example. Note that the left end of FIG. 7 schematically illustrates the cross-sectional shape of the flavor molded body raw material sheet R22 in a spirally folded state.

As shown in FIG. 7, the sheet material R22′ may be a sheet material in which a flavor raw material R25 for forming the flavor portion 25 is laminated on a susceptor raw material sheet R26 for forming the susceptor portion 26. The susceptor raw material sheet R26 is a sheet material containing a metal such as aluminum and having flexibility, and may be aluminum laminated paper or aluminum vapor-deposited paper. For example, by applying and drying a slurry made by suspending a flavor source together with an aerosol-generating substrate in a liquid such as water or a binder on the surface of the susceptor raw material sheet R26, a sheet material R22′ with the flavor raw material R25 fixed to the susceptor raw material sheet R26 is obtained. Also, when the sheet material R22′ is made into a multilayer sheet structure in this way, the flavor molded body raw material sheet R22 formed by folding same will also have a similar multilayer sheet structure. Note that when forming the flavor molded body raw material sheet R22, the sheet material R22′ may be folded so that either the susceptor raw material sheet R26 or the flavor raw material R25 is positioned on the outside.

The reference sign S1 shown in FIG. 6 is a merging portion where the plurality of flavor molded body raw material sheets R22 are supplied to merge onto the outer wrapping paper raw material sheet R21 conveyed on the conveyance path. As shown in FIG. 6, the glue application device 70, which applies adhesive glue to the upper surface R211 of the outer wrapping paper raw material sheet R21, is disposed between the bobbin B1 and the merging portion S1. The glue application device 70 continuously applies adhesive glue to the upper surface R211 of the outer wrapping paper raw material sheet R21 unwound from the bobbin B1 in a rail-like (straight line) manner along the elongate direction of this upper surface R211. FIG. 8 is a diagram for illustrating an example of an application pattern of adhesive glue applied to the upper surface R211 of the outer wrapping paper raw material sheet R21 by the glue application device 70 according to embodiment 1. FIG. 8 shows a cross-section of the outer wrapping paper raw material sheet R21 with adhesive glue applied by the glue application device 70. The cross-section referred to here is a cross-section orthogonal to the sheet elongate direction.

The reference signs BD1 to BD3 shown in FIG. 8 are molded body adhesive glue used to adhere each flavor molded body raw material sheet R22 to the upper surface R211 of the outer wrapping paper raw material sheet R21. The reference sign BD0 is wrapping adhesive glue used to adhere a first end E1 in the width direction of the outer wrapping paper raw material sheet R21 and a second end E2 on the other end side to each other when cylindrically winding the outer wrapping paper raw material sheet R21. In the example shown in FIG. 8, the wrapping adhesive glue BD0 and the molded body adhesive glue BD1 to BD3 are disposed spaced apart from each other from the first end E1 side. Note that the wrapping adhesive glue BD0 is arranged in the vicinity of the first end E1. When it is not necessary to distinguish between the molded adhesive glue BD1 to BD3, these may simply be referred to as the molded body adhesive glue BD.

The glue application device 70 may have a nozzle to separately deliver the wrapping adhesive glue BD0 and the molded body adhesive glue BD1 to BD3 to the upper surface R211 of the outer wrapping paper raw material sheet R21. The molded body adhesive glue BD1 to BD3 is applied spaced apart in the width direction of the outer wrapping paper raw material sheet R21 such that each flavor molded body raw material sheet R22-1 to R22-3 (R22) is positioned at a planned merging position for merging with the outer wrapping paper raw material sheet R21 at the merging portion S1.

At the merging portion S1, each flavor molded body raw material sheet R22-1 to R22-3 (R22) which merges with the outer wrapping paper raw material sheet R21 is adhered to the upper surface R211 of the outer wrapping paper raw material sheet R21 by being placed on the molded bodies adhesive glue BD1 to BD3. As described above, in a state in which each flavor molded body raw material sheet R22 is positioned on the upper surface R211 of the outer wrapping paper raw material sheet R21, these are integrally conveyed towards a molded portion S2 (see FIG. 6) on the downstream side in the conveyance direction.

In the winding step, the outer wrapping paper raw material sheet R21 having each flavor molded body raw material sheet R22 adhered to the upper surface R211 thereof is conveyed along the conveyance path while these are cylindrically wound at the molded portion S2 to thereby form the elongate flavor rod R2.

At the molding portion S2, the outer wrapping paper raw material sheet R21 is wound cylindrically. FIG. 9 is a diagram for illustrating a state immediately before cylindrically winding the outer wrapping paper raw material sheet R21 in the winding step. In FIG. 9, a cross-section of the outer wrapping paper raw material sheet R21 and each flavor molded body raw material sheet R22 is shown. At the molding portion S2, the outer wrapping paper raw material sheet R21 is wound in the direction of arrow B in FIG. 9. In particular, a guide member not shown in the figures is provided at the molded portion S2, and the outer wrapping paper raw material sheet R21 with each flavor molded body raw material sheet R22 positioned on the upper surface R211 is passed through the guide member installed at the molded portion S2, thereby cylindrically winding the outer wrapping paper raw material sheet R21 such that each flavor molded body raw material sheet R22 is positioned on the inner surface side of the cylindrical shape. On such occasion, in the process of the outer wrapping paper raw material sheet R21 being cylindrically wound, the first end E1 of the outer wrapping paper raw material sheet R21 to which the wrapping adhesive glue BD0 is applied is superimposed over the second end E2, thereby adhering the width-direction ends of the outer wrapping paper raw material sheet R21 to each other, resulting in obtaining an elongate flavor rod R2 with a cylindrical cross-section. Note that the upper surface R211 of the outer wrapping paper raw material sheet R21 ultimately constitutes the inner surface 21A of the outer wrapping paper 21 in 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 FIGS. 2 and 3 etc. above is obtained. It should be noted that the flavor rod 2 obtained in this manner is integrally wrapped via the separately prepared mouthpiece portion 3 and tipping paper 8 to thereby obtain the flavor stick 1 shown in FIG. 2.

Note that when the susceptor portion 26 (susceptor) in the flavor rod 2 is provided integrally with the outer wrapping paper 21, the susceptor raw material sheet R26 may not be included in the sheet material R22′ (flavor molded body raw material sheet R22). In this case, the susceptor raw material sheet R26 made of aluminum laminated paper or aluminum vapor-deposited paper may be laminated on the outer wrapping paper raw material sheet R21 forming the outer wrapping paper 21, or the outer wrapping paper raw material sheet R21 itself may be formed of aluminum laminated paper or aluminum vapor-deposited paper. This allows the susceptor portion 26 (susceptor) in the flavor rod 2 to be formed integrally with the outer wrapping paper 21.

Embodiment 2

Next, the flavor rod 2A according to embodiment 2 will 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 will omit the detailed description of the mutually identical configurations by affixing the same reference signs.

FIG. 10 is a cross-sectional view of a flavor rod 2A according to embodiment 2. The flavor rod 2A further comprises a partition paper 24 disposed on the inner side of the outer wrapping paper 21. The partition paper 24 is a member for partitioning the flavor accommodating region R1A, which is an area for accommodating multiple flavor molded bodies 22 in the cross-section of the flavor rod 2. As shown in FIG. 9, in the cross-section of the flavor rod 2, a flavor accommodation region R1A is formed between the outer wrapping paper 21 and the partition paper 24.

The partition paper 24 of the flavor rod 2A partitions a cross-section of the flavor rod 2A such that multiple flavor accommodation regions R1A partitioned from each other are formed between the outer wrapping paper 21 and the partition paper 24, each of the multiple flavor accommodation regions R1A containing one or more of the flavor molded bodies 22.

In the example shown in FIG. 10, the partition paper 24 partitions the cross-section of the flavor rod 2A into three flavor accommodating regions R1A. Each flavor accommodation region R1A partitioned by the partition paper 24 is arranged on the cross section outer peripheral side of the flavor rod 2A, and the three flavor accommodation regions R1A are arranged in the circumferential direction side-by-side on the inner side of the outer wrapping paper 21. Each single flavor molded body 22 is then individually accommodated in a single flavor accommodation region R1A.

The reference sign BD′ shown in FIG. 10 is partition paper adhesive glue that adheres the partition paper 24 to the inner surface 21A of the outer wrapping paper 21. The partition paper adhesive glue BD′ may extend from the front end 1b to the rear end of the flavor rod 2A. In the present embodiment, multiple (three) flavor accommodation regions R1A are partitioned from each other by the partition paper 24 being partially adhered to the inner surface 21A of the outer wrapping paper 21. In the example shown in FIG. 10, the partition paper 24 is adhered to the inner surface 21A of the outer wrapping paper 21 at three locations in the cross-section of the flavor rod 2A, and the partition paper 24 sandwiches the flavor molded bodies 22 accommodated in the respective flavor accommodation regions R1A between the inner surface 21A of the outer wrapping paper 21 and the partition paper. This ensures that the flavor molded bodies 22 accommodated in the respective flavor accommodation regions R1A are positioned and retained on the inner surface 21A of the outer wrapping paper 21. However, in the flavor rod 2A as well, as in the flavor rod 2 according to embodiment 1, each flavor molded body 22 may be glued directly to the inner surface 21A of the outer wrapping paper 21 by the molded body adhesive glue BD (see FIG. 3).

Also, in the flavor rod 2A according to embodiment 2, the susceptor portion 26 (susceptor) may be provided integrally with the flavor molded body 22, integrally with the outer wrapping paper 21, or in other aspects. Additionally, the susceptor portion 26 (susceptor) may be provided integrally with the partition paper 24. For example, by forming the partition paper 24 with aluminum laminated paper or aluminum vapor-deposited paper, the partition paper 24 may integrally include the susceptor portion 26 (susceptor).

According to the flavor rod 2A of this embodiment, the flavor molded body 22 is accommodated in the flavor accommodating region R1A formed between the outer wrapping paper 21 and the partition paper 24. Therefore, by flowing the aerosol containing flavor components released from each flavor molded body 22 during the operation of the flavor inhalation device 30 through the flavor accommodating region R1A partitioned by the outer wrapping paper 21 and the partition paper 24, it can be smoothly guided to the mouthpiece portion 3.

In particular, in the present embodiment, each flavor accommodation region R1A accommodates a flavor molded body 22 individually. By virtue of this, the aerosols containing the flavor components released from each flavor molded body 22 can be supplied to the mouthpiece portion 3 through each flavor accommodation region R1A without mixing with each other. In this case, if the type of flavor source in each flavor molded body 22 is different, the flavor of the flavor component released from each flavor molded body 22 with the different type of flavor source can also be expected to be further distinguished. Additionally, as described above, the flavor rod 2A is not particularly limited in the number of flavor molded bodies 22 accommodated in one flavor accommodation region R1A. When accommodating multiple flavor molded bodies 22 in one flavor accommodation region R1A, the flavor source of the flavor molded body 22 accommodated in the one flavor accommodation region R1A may be set to the same type.

Furthermore, in the present embodiment, the multiple flavor accommodation regions R1A are partitioned from each other by partially adhering the partition paper 24 to the inner surface 21A of the outer wrapping paper 21. In this manner, the flavor molded bodies 22 accommodated in the respective flavor accommodation regions R1A can be positioned and retained on the inner surface 21A of the outer wrapping paper 21 in a state in which the flavor molded bodies 22 are sandwiched between the inner surface 21A of the outer wrapping paper 21 and the partition paper 24.

It is preferable that the partition paper 24 of the flavor rod 2A uses a material with low thermal conductivity to prevent the heat of the susceptor portion 26 (susceptor) from escaping. As such, the partition paper 24 preferably uses a low basis weight and low density material. For example, the basis weight of the partition paper 24 is preferably 10-40 gsm, and the density of the partition paper 24 is preferably 0.5-1 g/cm³. The partition paper 24 may also be paper coated with a coating agent such as calcium carbonate, silicon dioxide, etc., to reduce heat transfer.

A production method for producing the flavor rod 2A according to the present embodiment by a winding machine will be described next. The method for producing the flavor rod 2A has a winding step and a cutting step, similarly to embodiment 1. FIG. 11 and FIG. 12 are diagrams for illustrating the method for producing the flavor rod 2 according to embodiment 2, and correspond to FIG. 5 and FIG. 6. The explanation will focus on the differences with the method for producing the flavor rod 2 according to embodiment 1.

As described above, the flavor rod 2A comprises the partition paper 24. Therefore, in the method for producing the flavor rod 2A, the outer wrapping paper raw material sheet R21 is merged with the multiple elongate flavor molded body raw material sheets R22, after which the elongate partition paper raw material sheet R24 is supplied to the conveyance path from above the flavor molded body raw material sheets R22 and is merged at a second merging portion S4. The partition paper raw material sheet R24 is an elongate strip-shaped paper sheet for forming the partition paper 24. As described above, when forming the susceptor portion 26 (susceptor) integrally with the partition paper 24 (when incorporating the susceptor portion 26 into the partition paper 24), the partition paper raw material sheet R24 may be formed of an elongate strip of aluminum laminated paper sheet or aluminum vapor-deposited paper sheet. Alternatively, when providing the susceptor portion 26 (susceptor) integrally with the flavor molded body 22, as described in embodiment 1, the flavor molded body raw material sheet R22 can be composed of a multilayer sheet material in which the flavor raw material R25 is laminated on the susceptor raw material sheet R26 made of aluminum laminated paper or aluminum vapor-deposited paper. Additionally, when providing the susceptor portion 26 (susceptor) integrally with the outer wrapping paper 21, the susceptor raw material sheet R26 may be laminated on the outer wrapping paper raw material sheet R21, or the outer wrapping paper raw material sheet R21 itself may be formed of aluminum laminated paper or aluminum vapor-deposited paper.

The reference sign B3 shown in FIG. 12 is a bobbin and the partition paper raw material sheet R24 is wound thereon. The bobbin B3 is rotatable and can sequentially unwind the partition paper raw material sheet R24. A second merging portion S4 is positioned between the first merging portion S1 and the molded portion S2 as shown in FIG. 12.

The glue application device 70 applies the wrapping adhesive glue BD0 and the partition paper adhesive glue BD′ described above to the upper surface R211 of the outer wrapping paper raw material sheet R21 unwound from the bobbin B1 in a rail-like (straight line) manner along the elongate direction of this upper surface R211. FIG. 13 is a diagram for illustrating an example of an application pattern of adhesive glue applied to the upper surface R211 of the outer wrapping paper raw material sheet R21 by the glue application device 70 according to embodiment 2.

In the example shown in FIG. 13, the wrapping adhesive glue BD0 and the partition paper adhesive glue BD1′ to BD3′ are disposed spaced apart from each other from the first end E1 side of the outer wrapping paper raw material sheet R21. The wrapping adhesive glue BD0 is arranged in the vicinity of the first end E1, similarly to the aspect shown in FIG. 8. Furthermore, FIG. 13 shows, with a dashed line, each flavor molded body raw material sheet R22-1 to R22-3 (R22) placed on the outer wrapping paper raw material sheet R21 at the merging portion S1. As shown in FIG. 13, each flavor molded body raw material sheet R22-1 to R22-3 (R22) is arranged between respective adhesive glue BD0, BD′ applied to the upper surface R211 of the outer wrapping paper raw material sheet R21 by the glue application device 70.

As described above, the elongate partition paper raw material sheet R24 unwound from the bobbin B3 is supplied on the outer wrapping paper raw material sheet R21 and the flavor molded body raw material sheet R22 at the second merging portion S4. As shown in FIG. 11, the width dimension of the partition paper raw material sheet R24 is slightly smaller than the width dimension of the outer wrapping paper raw material sheet R21, and the partition paper raw material sheet R24 is supplied such that the entire wrapping adhesive glue BD0 is not covered by the partition paper raw material sheet R24. In a state in which the partition paper raw material sheet R24 is supplied on the outer wrapping paper raw material sheet R21 and the flavor molded body raw material sheet R22, one end in the width direction in the partition paper raw material sheet R24 partially covers only the inner portion in the width direction of the wrapping adhesive glue BD0.

A guide member (not shown) is arranged on the second merging portion S4 and presses the partition paper raw material sheet R24 from the top towards each adhesive glue BD0, BD′ applied to the outer wrapping paper raw material sheet R21. The partition paper raw material sheet R24 is pressed by the guide member, thereby adhering the partition paper raw material sheet R24 to the outer wrapping paper raw material sheet R21. FIG. 14 is a cross-sectional view showing a state in which the partition paper raw material sheet R24 is adhered to the outer wrapping paper raw material sheet R21. As shown in FIG. 14, the partition paper raw material sheet R24 is partially adhered to the upper surface R211 (ultimately, the inner surface 21A of the outer wrapping paper 21) of the outer wrapping paper raw material sheet R21 by each adhesive glue BD0, BD′.

The reference signs R241 to R243 shown in FIG. 14 are retaining portions that position and retain each flavor molded body raw material sheet R22-1 to R22-3 (R22) on the upper surface R211 (ultimately, the inner surface 21A of the outer wrapping paper 21) of the outer wrapping paper raw material sheet R21. In FIG. 14, the retaining portions R241 to R243 of the partition paper raw material sheet R24 are formed by a non-adhesive region of the partition paper raw material sheet R24 that is not adhered with each adhesive glue BD0, BD′. In FIG. 14, a gap is formed on the drawing between the retaining portions R241 to R243 and each flavor molded body raw material sheet R22-1 to R22-3 (R22), but the retaining portions R241 to R243 are at least partially in close contact with the respective flavor molded body raw material sheets R22-1 to R22-3 (R22), and each flavor molded body raw material sheet R22-1 to R22-3 (R22) can be positioned and retained in a state in which these are pressed against the upper surface R211 of the outer wrapping paper raw material sheet R21 (ultimately, the inner surface 21A of the outer wrapping paper 21).

At the molding portion S2, the outer wrapping paper raw material sheet R21 is then wound using an unillustrated guide member in the direction of arrow C in FIG. 14. On such occasion, in the process of the outer wrapping paper raw material sheet R21 being cylindrically wound, the first end E1 of the outer wrapping paper raw material sheet R21 to which the wrapping adhesive glue BD0 is applied is superimposed over the second end E2, thereby adhering the width-direction ends of the outer wrapping paper raw material sheet R21 to each other, resulting in obtaining an elongate flavor rod R2 with a cylindrical cross-section. The elongate flavor rod R2 is then cut to a prescribed length at the cutting portion S3 (cutting step). As a result, the flavor rod 2A described in FIG. 10 above is obtained.

Although embodiments according to the present disclosure have been described above, the flavor stick, non-combustion heating type flavor inhalation product, and method for producing a flavor stick according to the present disclosure are not limited thereto. Also, each aspect disclosed in the above-described embodiments and variants can be combined with any other aspect disclosed in the present description.

REFERENCE SIGNS LIST

• • 1 . . . Flavor stick
  • 2 . . . Flavor rod
  • 3 . . . Mouthpiece portion
  • 21 . . . Outer wrapping paper
  • 22 . . . Flavor molded body
  • 24 . . . Partition paper

Claims

1. A flavor stick comprising a flavor rod to be inserted into a heating chamber of a flavor inhalation device and heated by an induction coil arranged on a side peripheral portion of the heating chamber, wherein the flavor rod comprises:

an outer wrapping paper,

multiple flavor molded bodies that are arranged in an inner region of the outer wrapping paper and molded into a predetermined shape, and

a susceptor that generates heat by induction heating when the induction coil is operated, and

each of the multiple flavor molded bodies is positioned and retained on the inner surface of the outer wrapping paper.

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

3. The flavor stick according to claim 1, wherein each of the multiple flavor molded bodies is adhered to the inner surface of the outer wrapping paper.

4. The flavor stick according to claim 1, wherein the flavor rod further comprises a partition paper that is arranged in an inner region of the outer wrapping paper and partitions a cross-section of the flavor rod, and

the multiple flavor molded bodies are arranged in a flavor accommodating region formed between the outer wrapping paper and the partition paper.

5. The flavor stick according to claim 4, wherein the susceptor is provided integrally with the partition paper.

6. The flavor stick according to claim 1, wherein the susceptor is provided integrally with the flavor molded bodies.

7. The flavor stick according to claim 4, wherein the partition paper partitions the cross-section of the flavor rod so that multiple flavor accommodating regions partitioned from each other are formed between the outer wrapping paper and the partition paper, and

one or more flavor molded bodies are accommodated in each of the multiple flavor accommodating regions.

8. The flavor stick according to claim 7, wherein the partition paper is partially adhered to the inner surface of the outer wrapping paper, so that the multiple flavor accommodating regions are partitioned from each other.

9. The flavor stick according to claim 7, wherein the flavor molded bodies are individually accommodated in the flavor accommodating regions.

10. A heat-not-burn flavor inhalation product comprising the flavor stick according to claim 1, and

a flavor inhalation device having a heating chamber into which the flavor rod can be inserted and an induction coil arranged on a side peripheral portion of the heating chamber.

11. A method for producing a flavor rod according to claim I using a winding machine, comprising

a winding step of forming an elongate flavor rod by placing multiple elongate flavor molded body raw material sheets in parallel on an upper surface of an elongate outer wrapping paper raw material sheet, conveying the flavor molded body raw material sheets, positioned on the upper surface of the outer wrapping paper raw material sheet, along a conveyance path of the winding machine, and winding the outer wrapping paper raw material sheet into a cylindrical shape, and

a cutting step of cutting the elongate flavor rod to a predetermined length.

12. The method for producing a flavor rod according to claim 11, wherein, in the winding step, each flavor molded body raw material sheet is adhered to the upper surface of the outer wrapping paper raw material sheet.

13. The method for producing a flavor rod according to claim 11, wherein, in the winding step, an elongate partition paper raw material sheet is arranged to cover the flavor molded body raw material sheets placed on the upper surface of the outer wrapping paper raw material sheet, and the partition paper raw material sheet is partially adhered to the upper surface of the outer wrapping paper raw material sheet, thereby positioning each flavor molded body raw material sheet on the upper surface of the outer wrapping paper raw material sheet.

14. A flavor stick comprising:

a flavor rod having an outer wrapping paper and multiple flavor molded bodies positioned on an inner surface of the outer wrapping paper, each flavor molded body being molded into a predetermined shape and containing a flavor source; and

a susceptor configured to generate heat by induction heating.

15. The flavor stick according to claim 1, wherein

the flavor molded bodies contain different types of flavor sources.

16. The flavor stick according to claim 1, wherein

the susceptor comprises a sheet material containing aluminum and having flexibility.

17. The flavor stick according to claim 4, wherein

the partition paper has a basis weight of 10-40 gsm and a density of 0.5-1 g/cm3.

18. The flavor stick according to claim 1, further comprising:

a mouthpiece connected to the flavor rod, wherein

the mouthpiece includes a support portion having an aerosol flow path.

19. The flavor stick according to claim 18, wherein

the mouthpiece further includes vent holes through which external air can be introduced.

20. A flavor stick comprising:

a cylindrical flavor rod having an outer wrapping paper;

multiple flavor molded bodies spirally folded and adhered to an inner surface of the outer wrapping paper;

a susceptor laminated with the flavor molded bodies and containing aluminum; and

a partition paper disposed within the outer wrapping paper and partially adhered to the inner surface to form separate flavor accommodating regions, each region individually accommodating one of the flavor molded bodies.