HEATED AROMA-PRODUCING BODY, AROMA CARTRIDGE, AND MANUFACTURING METHOD AND MANUFACTURING DEVICE FOR HEATED AROMA-PRODUCING BODY

Abstract

The present disclosure provides an aroma-producing body to be heated and an aromatic cartridge equipped therewith, as well as a manufacturing method and a manufacturing device for the heated aromatic producing body. The aroma-producing body to be heated includes an aroma-producing substrate to be heated and a packaging material winding up the aroma-producing substrate to be heated. The aroma-producing body to be heated has a gas flow path of voids formed by the aggregation of heated aromatic producing substrates into primary aggregates, and a gas flow path of voids formed by the aggregation of the aroma-producing substrate to be heated and the primary aggregate thereof into a secondary aggregate, and a gas flow path of voids formed by the heated aromatic producing substrate and its primary aggregate in contact with the packaging material. These gas paths have a deformed gas flow path that penetrates the aroma-producing body to be heated.

Claims

1. An aroma-producing body to be heated loaded into an aroma cartridge comprising: an aroma-producing substrate to be heated, the aroma-producing substrate to be heated producing smoke and aromas when heated in contact with a heating element; and a packaging material rolling up the aroma-producing substrate to be heated, wherein the aroma-producing substrate to be heated includes at least an aerosol former, non-tobacco plants and/or tobacco plants, and a binding agent, the aroma-producing body to be heated includes a deformed gas flow path penetrating the aroma-producing body to be heated, and the deformed gas flow path includes a gas flow path of a void formed by a primary aggregate in which single pieces of the aroma-producing substrate to be heated are aggregated or a secondary aggregate in which the primary aggregate or the single pieces of the aroma-producing substrate to be heated and the primary aggregate are aggregated, and a gas flow path of the void formed by the contact between the aroma-producing substrate to be heated or the primary aggregate and the packaging material.

2. The aroma-producing body to be heated according to claim 1, wherein a central region has a higher porosity than a peripheral region when the central region and the peripheral region are equally divided by area in the cross-section perpendicular to the longitudinal direction of the aroma-producing body to be heated.

3. The aroma-producing body to be heated according to claim 1, wherein the aroma-producing substrate to be heated is a noodle-shaped body, and the ratio between the length of the long axis and the length of the short axis in the cross-section perpendicular to the longitudinal direction is 1:1 to 30:1, and the ratio between the length of the longitudinal direction and the length of the short axis is 10:1 to 700:1.

4. The aroma-producing body to be heated according to claim 3, wherein the noodle-shaped body is approximately a rectangular body.

5. The aroma-producing body to be heated according to claim 4, wherein the length of the rectangular body is 10 to 70 mm, the length of the short axis of the cross section of the rectangular body is 0.1 to 1.0 mm, and the length of the long axis of the cross section of the rectangular body is 0.5 to 3.0 mm.

6. The aroma-producing body to be heated according to claim 3, wherein a long axis side face formed by the long axis side in the long axis direction and the long side in the longitudinal direction in the aroma-producing substrate to be heated has a higher contact rate with an adjacent long axis side face than a short axis side face formed by a short axis side of the short axis direction and the longitudinal side in an adjacent aroma-producing substrate to be heated.

7. The aroma-producing body to be heated according to claim 3, wherein a ratio at which the long axis direction of the aroma-producing substrate to be heated is arranged in a tangential direction of a periphery of the aroma-producing substrate to be heated is greater than a ratio at which the long axis direction of the aroma-producing substrate to be heated is arranged in the normal direction of the periphery in a cross-section perpendicular to a longitudinal direction of the aroma-producing substrate to be heated.

8. An aroma cartridge comprising: the aroma-producing body to be heated according to claim 1.

9. The aroma cartridge according to claim 8 further comprising: a support member adjacent to the aroma-producing body to be heated in the longitudinal direction and allowing airflow to pass along the longitudinal direction; and a filter adjacent to the support member in the longitudinal direction.

10. The aroma cartridge according to claim 9, wherein the support member has a support unit provided at least at the outermost periphery, the support unit preventing the aroma-producing body to be heated from moving to the suction side.

11. A method for manufacturing an aroma-producing body to be heated, the method comprising: a first step of cutting a heated aroma-producing sheet containing at least an aerosol former, non-tobacco plants and/or tobacco plants, and a binding agent into a noodle-shaped aroma-producing substrate to be heated; a second step of supporting a predetermined amount of the noodle-shaped aroma-producing substrate to be heated by a belt, and placing the noodle-shaped aroma-producing substrate to be heated on a packaging material web of an aroma-producing body to be heated having a predetermined width conveyed so that the noodle-shaped aroma-producing substrate to be heated is parallel to the longitudinal direction of the packaging material web of the aroma-producing body to be heated; a third step of winding up the noodle-shaped aroma-producing substrate to be heated by the packaging material web of the aroma-producing body to be heated so that the noodle-shaped aroma-producing substrate to be heated is cylindrical in the longitudinal direction, by bending the belt. a fourth step of linearly gluing the packaging material web of the aroma-producing body to be heated of a rod-shaped aroma-producing body to be heated manufactured in the third step along the longitudinal direction; and a fifth step of cutting the rod-shaped aroma-producing body to be heated manufactured in the fourth step into predetermined lengths.

12. The method for manufacturing the aroma-producing body to be heated according to claim 11, wherein the noodle-shaped aroma-producing substrate cut in the first step has a ratio of 1:1 to 30:1 between the length of the long axis and the length of the short axis in the cross-section perpendicular to the longitudinal direction, and a ratio of 40:1 to 3600:1 between the length of the longitudinal direction and the length of the short axis.

13. The method for manufacturing the aroma-producing body to be heated according to claim 12, wherein a shape of the cross-section perpendicular to the longitudinal direction of the noodle-shaped aroma-producing substrate to be heated is approximately rectangular.

14. The method for manufacturing the aroma-producing body to be heated according to claim 11, wherein the third step includes passing through a guide having a groove capable of gradually bending the belt into a cylindrical shape.

15. The method for manufacturing the aroma-producing body to be heated according to claim 11 further comprising: a step of applying a predetermined amount of hot melt adhesive to a predetermined position of the packaging material web of the aroma-producing body to be heated in parallel with the first step, wherein the fourth step is a step of gluing by a heating means.

16. A manufacturing equipment for an aroma-producing body to be heated comprising: a feeding device for a noodle-shaped aroma-producing substrate cut from a heated aroma-producing sheet containing at least an aerosol former, non-tobacco plants and/or tobacco plants, and a binding agent; a feeding device for a packaging material web of the aroma-producing body to be heated; an endless belt drive system supporting and transporting the packaging material web of the aroma-producing body to be heated; a guide including a plurality of grooves provided in a transport path of the endless belt; an adhesion device for the packaging material web of an aroma-producing body to be heated; and a cutting machine for a rod-shaped aroma-producing body to be heated, the rod-shaped aroma-producing body to be heated manufactured by winding up the aroma-producing substrate to be heated with the packaging material web of the aroma-producing body to be heated, wherein the feeding device for a noodle-shaped aroma-producing substrate, the feeding device for the packaging material web of the aroma-producing body to be heated, the guide, the adhesion device, and the cutting machine are continuously driven.

17. A manufacturing equipment for an aroma-producing body to be heated comprising: a feeding device for a noodle-shaped aroma-producing substrate cut from a heated aroma-producing sheet containing at least an aerosol former, non-tobacco plants and/or tobacco plants, and a binding agent; a feeding device for a packaging material web of an aroma-producing body to be heated coated with a predetermined amount of hot melt adhesive in a predetermined location; an endless belt drive device supporting and transporting the packaging material web of the aroma-producing body to be heated; a guide including a plurality of grooves provided in a transport path of the endless belt; a heating device for the packaging material web of the aroma-producing body to be heated; and a cutting machine for a rod-shaped aroma-producing body to be heated, the rod-shaped aroma-producing body to be heated manufactured by winding up the aroma-producing substrate to be heated with the packaging material web of the aroma-producing body to be heated, wherein the feeding device for a noodle-shaped aroma-producing substrate, the feeding device for the packaging material web of the aroma-producing body to be heated, the endless belt drive system, the guide, the heating device, and the cutting machine are continuously driven.

Description

BRIEF DESCRIPTION OF DRAWINGS

[0047] FIG. 1 is a schematic cross-sectional view of an aroma cartridge of an embodiment of the present invention which is provided with an aroma-producing body to be heated having a deformed gas flow path, the cartridge being cut in the longitudinal direction through the central axis;

[0048] FIG. 2 is a schematic cross-sectional view of the aroma cartridge shown in FIG. 1 and a heated aroma device cut through the central axis in the longitudinal direction, wherein the aroma cartridge is inserted into a heated aroma device with an electrically controlled heating element in the chamber;

[0049] FIGS. 3A and 3B are schematic diagrams showing an example of a shape of a noodle-shaped aroma-producing substrate to be heated wound up by a heated aroma-producing packaging material web roll to produce an aroma-producing body to be heated having a deformed gas flow path of the present invention. (I) is a schematic view of a side surface on the long axis side when viewed from a direction perpendicular to the longitudinal direction of the noodle-shaped body, and (II) is a schematic view of a cross-section cut at a right angle to the longitudinal direction of the noodle-shaped body. FIG. 3A is an example of a substantially square cross-section, and FIG. 3B is an example of a substantially rectangular cross-section.

[0050] FIGS. 4A and 4B are schematic diagrams showing an example of a shape of a noodle-shaped aroma-producing substrate to be heated wound up by a heated aroma-producing packaging material web to produce an aroma-producing body to be heated having a deformed gas flow path of the present invention. (I) is a schematic view of a side surface on the long axis side when viewed from a direction perpendicular to the longitudinal direction of the noodle-shaped body, and (II) is a schematic view of a cross-section cut at a right angle to the longitudinal direction of the noodle-shaped body. It is a front view of a tobacco filling aggregate. FIG. 4A is an example in which the cross-section is substantially circular, and FIG. 4B is an example in which the cross-section is substantially elliptical.

[0051] FIG. 5 is a schematic diagram showing a manufacturing method and a device of an aroma-producing body to be heated by winding up a noodle-shaped aroma-producing substrate to be heated with a packaging material web of the aroma-producing body to be heated.

[0052] FIG. 6A is a schematic diagram showing a mechanism in which a noodle-shaped aroma-producing substrate to be heated forms a deformed gas flow path in a step of winding up the noodle-shaped aroma-producing substrate to be heated with a packaging material web of the aroma-producing body to be heated.

[0053] FIG. 6B is a schematic diagram showing a mechanism in which a noodle-shaped aroma-producing substrate to be heated forms a deformed gas flow path in a step of winding up the noodle-shaped aroma-producing substrate to be heated with a packaging material web of the aroma-producing body to be heated.

[0054] FIG. 6C is a schematic diagram showing a mechanism in which a noodle-shaped aroma-producing substrate to be heated forms a deformed gas flow path in a step of winding up the noodle-shaped aroma-producing substrate to be heated with a packaging material web of the aroma-producing body to be heated.

[0055] FIG. 6D is a schematic diagram showing a mechanism in which a noodle-shaped aroma-producing substrate to be heated forms a deformed gas flow path in a step of winding up the noodle-shaped aroma-producing substrate to be heated with a packaging material web of the aroma-producing body to be heated.

[0056] FIG. 6E is a schematic diagram showing a mechanism in which a noodle-shaped aroma-producing substrate to be heated forms a deformed gas flow path in a step of winding up the noodle-shaped aroma-producing substrate to be heated with a packaging material web of the aroma-producing body to be heated.

[0057] FIG. 7 is a schematic diagram of a cross-section of an aroma-producing body to be heated having a deformed gas flow path, cut at a right angle to the longitudinal direction in the case where the cross-section of the aroma-producing substrate to be heated constituting the aroma-producing body to be heated is substantially rectangular, according to an embodiment of the present invention.

[0058] FIGS. 8A, 8B, and 8C is a schematic diagram of a cross-section of a support member applied to an aroma cartridge provided with an aroma-producing body to be heated having a deformed gas flow path, and cut at a right angle to the longitudinal direction, according to an embodiment of the present invention.

DESCRIPTION OF EMBODIMENT

[0059] In the following description, the present invention will be described in more detail using one embodiment, but the present invention is not limited thereto, and various modifications may be made within a scope which does not depart from the gist of the present invention, and the present invention is limited only by the technical idea described in the claims.

[0060] FIG. 1 is a schematic cross-sectional view of an aroma cartridge 1 provided with an aroma-producing body to be heated 2 having a deformed gas flow path, the cartridge 1 being cut in the longitudinal direction through the central axis. In the aroma cartridge 1, the aroma-producing body to be heated 2 and a mouthpiece 3 composed of a support member 31 and a filter 32 are connected in the longitudinal direction. The aroma-producing body to be heated 2 is formed into a substantially cylindrical shape by bundling an aroma-producing substrate to be heated 21 with a packaging material of the aroma-producing body to be heated 22. The support member 31 has a gas flow path (1) 311 and a support unit (1) 314. In FIG. 1, the aroma-producing body to be heated 2 and the support member 31 are connected in the longitudinal direction by an aroma-producing body to be heated/support member connection member 4. Further, the cylindrical filter 32, which is a spongy porous material, is integrated as the aroma cartridge 1 in the longitudinal direction of the support member 31 by an aroma cartridge exterior member 5, but the present invention is not limited thereto.

[0061] The aroma-producing substrate to be heated 21 includes at least an aerosol former, a tobacco plant and/or a non-tobacco plant, and a bonding agent, but details thereof will be described later.

[0062] Those produced using PLA, which is a biodegradable plastic, are used as a raw material for the support member 31 and the filter 32 so that the aroma cartridge 1 does not become an environmental pollutant.

[0063] The aroma cartridge 1 of FIG. 1 is molded to have a maximum outer diameter of 6.5 to 7.5 mm and a length of 40 to 49 mm. The length of the aroma-producing body to be heated 2 is cut to 11 to 13 mm. However, since these dimensions are determined depending on the chamber of the heated aroma device, they are not limited thereto.

[0064] FIG. 2 is a cross-sectional view showing the usage pattern of the aroma cartridge 1. FIG. 2 is a schematic cross-sectional view of the aroma cartridge 1 shown in FIG. 1 and a heated aroma device 6, which are cut longitudinally through the central axis. The heated aroma device 6 includes an electrically controlled heating element 62 in a chamber 61. The aroma cartridge 1 is inserted into the heated aroma device 6. The aroma cartridge 1 is inserted into the chamber 61 of the heated aroma device 6. The aroma-producing body to be heated 2 is inserted into a needle-shaped or blade-shaped electrically controlled heating element 62 in the chamber 61. The aroma-producing substrate to be heated 21 and the heating element 62 are in contact with each other. When the heating element 62 is temperature-controlled at 200 to 350° C. by an electric control unit (not shown), the aerosol former and an aroma component are volatilized from the aroma-producing substrate to be heated 21. When a smoker inhales from the mouthpiece 3 in this state, the smoke and the aroma component of the aerosol generated by cooling the aerosol former can be inhaled, and the smoker can enjoy the smoke.

[0065] Hereinafter, it is necessary to be described the aroma-producing substrate to be heated 21 constituting the aroma-producing body to be heated 2 shown in FIGS. 1 and 2 and a noodle-shaped aroma-producing substrate to be heated 23 serving as a raw material for producing the same separately below. However, since the aroma-producing substrate to be heated 21 is only obtained by cutting the noodle-shaped aroma-producing substrate to be heated 23 and is the same chemical composition as the noodle-shaped aroma-producing substrate to be heated 23. When referring to both, it is simply referred to as the aroma-producing substrate to be heated.

[0066] The aroma-producing substrate to be heated is formed by at least mixing an aerosol former such as glycerin or propylene glycol which produces an aerosol, a dried and pulverized tobacco plant and/or a non-tobacco plant, and a bonding agent, forming the mixture into a sheet, and then cutting the mixture into a predetermined dimension. As a specific composition of the aroma-producing substrate to be heated, it is preferable to add a β-cyclodextrin, a flavoring agent, and an antibacterial preservative, and the like, as appropriate, in addition to microcrystalline cellulose which also acts as the bonding agent, the crosslinked polyvinylpyrrolidone, and a thickener.

[0067] The microcrystalline cellulose has an effect of preventing adhesion with a molding machine and maintaining the shape when performing molding in a sheet. Cross-linked polyvinylpyrrolidone can maintain morphology along with the effect of retaining aroma components. β-cyclodextrin has an effect of retaining an aroma component having a phenolic hydroxyl group such as menthol. The thickener has the function of adjusting the composition to an appropriate viscosity when molding into a sheet. In the case where the aroma component is not sufficient with a tobacco plant and/or a non-tobacco plant alone, it may be preferable to add a flavoring agent. Since plants are sometimes used for the antibacterial preservative, it is necessary to ensure the expiration date.

[0068] In this embodiment, the plant forming the aroma-producing substrate to be heated is limited to a non-tobacco plant. However, there is no particular limitation as long as it is a plant other than a tobacco plant. For example, various plant sites such as roots (tuberous roots (including potatoes, etc.), rhizophore, etc.), underground stems (bulbs, corms, tubers, rhizomes, etc.), stems, barks (including stem barks, barks, etc.), leaves, flowers (including petals, stamens, pistils, etc.), trunks and branches of trees, etc. can be used.

[0069] Tuberous roots include dahlia, sweet potato, cassava, Jerusalem artichoke, and rhizophore includes Dioscorea (Yams such as yams, natural yams, and Dioscorea polystachya), bulbs include onions, Lycoris radiata, tulips, hyacinths, garlic, Allium Chinese, lilies, corms include crocus, gladiolus, freesia, Iris sanguinea, Colocasia esculenta, konjac, tubers include konjac, cyclamen, anemone, begonia, Stachys affnis Bunge, potatoes, apioses, rhizomes include canna, lotus, gingers, and other includes turnips, burdocks, carrots, Japanese radishes, kudzu, and the like. Stems include asparagus, bamboo shoots, udo, Japanese radishes, and yacons.

[0070] The above-mentioned potatoes or plants mentioned below contain carbohydrates and are preferably used as a material for at least a part of a non-tobacco plant. For example, starch may be cornstarch (corn), dogtooth violet starch (potato), sweet potato starch (sweet potato), tapioca starch (tapioca), or the like, and may be used as a thickener, a stabilizer, or the like. These starches are capable of improving the acid resistance, improving the heat resistance, improving the share resistance, and the like by crosslinking, esterifying, etherifying, improving the storage stability, promoting gelatinization, and the like, and improving the transparency, improving the film property, improving the storage stability, and the like by oxidation.

[0071] Tamarind seed gum, guar gum, and locust bean gum, obtained from plant seeds, gum arabic, and karaya gum, obtained from sap, pectin, obtained from fruits, cellulose, obtained from other plants, konjac mannan containing agarose as a main component, soy polysaccharide can be utilized. In addition, some can be used in a modified form, such as a cationized guar gum.

[0072] Carrageenan (classified into 3 types: kappa carrageenan, iota carrageenan, lambda carrageenan), agar, and alginic acid, which is obtained from seaweed, can be utilized, and is also used as a salt such as carrageenan metal salt and Na alginate.

[0073] Plants used as herbs and spices include gardenia fruit, kaffir lime leaves, Japanese ginger, wormwood, wasabi, ajowan seeds, anise, alfalfa, echinacea, shallot, estragon, everlating flower, elder, all spice, orris root, oregano, orange peel, orange flower, orange leaf, cayenne chili pepper, German chamomile, chamomile roman, cardamom, curry leaf, garlic, catnip, caraway, caraway seed, Osmanthus fragrans, cumin, cumin seed, clove, green cardamom, green pepper, corn flower, saffron, cedar, cinnamon, jasmine, juniper berry, jolokia, ginger, star anis, spearmint, smack, sage, savory, celery, celery seed, turmeric, thyme, tamarind, tarragon, chervil, chive, dill, dill seed, tomato (dried tomato), tonka bean, dried coriander, nutmeg, hibiscus, habanero, jalapeno, birds eye, basil, vanilla, coriander, parsley, paprika, hysop, Piment d'espelette, pink pepper, fenugreek seed, fennel, brown mustard, black cardamom, black pepper, vetiver, pennyroyal, peppermint, horseradish, white pepper, white mustard, poppy seed, porcini, marjoram, mustard seed, Manigetto, marigold, malva sylvestris, Mace, yarrow flower, eucalyptus, lavender, licorice, lindane, red clover, red pepper, lemongrass, lemon verbena, lemon balm, lemon peel, rose, rose bud (purple), rose hip, rose pedal, rosemary, rose red, laurel (bay leaf), long pepper, sesame (raw sesame, roasted sesame), golden pepper, Chinese pepper (hoajaoen), Mitaka, pepper, cayenne pepper, yuzu, and the like. Mixtures of various plants used as mixed spice (e.g., five-spice powder, garam masala, Ras El Hanout, barigoule, chicken curry masala, tandoori masala, Quatre epices, Herbes de Provence), pot-pourri, and the like can also be used.

[0074] Edible fruits (flesh parts) and seeds such as peaches, blueberries, lemons, oranges, apples, bananas, pineapples, mangoes, grapes, kumquats, melons, plums, almonds, cacaos, coffee, peanuts, sunflowers, olives, walnuts, and other nuts may also be used.

[0075] In addition, teas can be used. Teas are not only different from each other in the plant which becomes tea, but also different from each other in the same plant by the processing method, so that any tea can be used. Specifically, Japanese tea, black tea, Angelica keiskei tea, Hydrangea macrophylla tea, Gynostemma pentaphyllum tea, aloe tea, ginkgo leaf tea, oolong tea, turmeric tea, Quercus salicina Blume tea, Eleutherococcus senticosus tea, Plantago asiatica tea, Glechoma hederacea tea, persimmon leaf tea, chamomile tea, Kawara Ketsumei tea, Chinese quince tea, chrysanthemum flower tea, gymnema tea, guava tea, Chinese wolf berry fruit tea, mulberry leaf tea, black soybean tea, Geranium thunbergii tea, brown rice tea, burdock tea, comfrey tea, seaweed tea, sakura tea, saffron tea, Shiitake tea, perilla tea, Jasmine tea, ginger tea, Equisetum arvense tea, Acorus gramineus tea, Swertia japonica tea, Fagopyrum esculentum tea, Aralia elata tea, dandelion tea, ten-cha, Houttuynia cordata tea, Eucommia ulmoides tea, sword bean tea, Japanese red elder tea,

[0076] Ligustrum japonicum tea, adlay tea, senna tea, loquat leaf tea, pu'er tea, safflower tea, pinus tea, mate, barley tea, Nikko maple tea, mugwort tea, eucalyptus tea, Siraitia grosvenorii tea, rooibos tea, goya-cha, and the like are examples. Tea leaves after drinking may be used for these teas. If tea leaves or the like are used, there is an advantage that an expensive tea or the like can be reused and effectively used.

[0077] Other non-tobacco plants which can be used may include sea lettuce, green laver, Sargassum horneri, Asakusa nori, Eisenia bicyclis, duckweeds, squashes, araches, rock seaweed (iwanori), Campylaephora hypnaeoides, Gracilaria vermiculophylla, Saccharina sculpera, Ecklonia cava, Ganiashi, Caulerpa lentillifera, Ecklonia kurome, Laminariaceae, Neopyropia yezoensis, Palmaria palmata, Pyropia kurogii, Ecklonia stolonifera, Gelidiaceae, Saccharina gyrate, Arthrothamnus Ruprecht, laver, Petalonia binghamiae, Sargassum fusiforme, Monostroma nitidum, Undaria undarioides, Gloiopeltis, Ulva intestinalis, Saccharina japonica, root of the wakame seaweed, Nemacystus decipiens, and Undaria pinnatifida.

[0078] Grass plants including rice of Indica species (Indian type, continental type, long grain type), Glaberrima species (African rice), Sativa species (Asian type), Javanica species (Java type, tropical island type, large grain type), Japonica species (Japanese type, temperate island type, short grain type), NERICA species (interspecies hybrid of Asian and African rice), and rice can also be used as flour or bran.

[0079] Other grass plants may include millets, oat, barley, common wild oat, Proso millet, Paspalum scrobiculatum L., wheat, finger millet, teff, pearl millet, naked barley (varieties of barley), adlay (fruits rather than seeds), Japanese barnyard millet, fonio, Manchurian Wild Rice, mochi wheat (mochi type of barley), corn, rye.

[0080] Leguminous plants include black soybeans, azuki bean, carob, common bean, pea, black gram, cowpea, winged bean, Macrotyloma geocarpum, broad bean, soybean, ricebean, Jack-bean, tamarind, tepary bean, sword bean, Mucuna pruriens, Vigna subterranean, chickpea, hyacinth beans, runner beans, horse gram, moth beans, lima beans, peanuts, mung beans, lupins, lentil, and lentil (almond).

[0081] Buckwheat, amaranth (amaranthus, senninkoku), quinua, and tartary buckwheat can also be used.

[0082] Examples of mushrooms include shiitake, matsutake, hatsutake, shimeji, shoro, mushrooms, and field mushrooms.

[0083] Trunks and branches of trees with an aroma such as sugar cane (which may be molasses pomace), sugar beet, cypress, pine, cedar, hiba, tsubaki, sandalwood, and these barks, leaves, roots, and the like can also be used. It is also possible to use ferns, mosses, and the like as a non-tobacco plant.

[0084] By-products and pomace from the production of fermented sake such as sake and wine (sake lees, grape pomace (consisting of grape skins, seeds, fruit stems, etc.)) and the like can also be used as the non-tobacco plant. In addition, various plants described above may be mixed and used, or non-tobacco plants other than those described above may be used.

[0085] Those known as crude drugs are also preferably used. Specifically, crude drugs include Persicaria tinctoria (Aiso), Indian Madder Root (Akanekon), Mallotus Bark (Akamegashiwa), Gambir (Asenyaku), Styrax benzoin (Ansokuko), Clematis root (Ireisen), Artemisia Capillaris Flower (Inchinko), Fennel (Uikyo), Turmeric (Ukon), Processed Mume (Ubai), Lindera Root (Uyaku), Quercus Salicina Folium (Urazirogashi), Cowberyy (Uva-ursi), Rose Fruit (Eijitsu), Corydalis Tuber (Engosaku), Isodon Herb (Enmeisou), Astragalus Root (Ogi), Scutellaria Root (Ogon),

[0086] Polygonatum Rhizome (Osei), Phellodendron Bark (Obaku), Coptis Rhizome (Oren), Cherry Bark (Ohi), Hyperici Erecti Herba (Otogirisou), Polygala Root (Onji), Sophora Japonica Flower (Kaika), Allii Chinense Bulbus (Gaihaku), Prunella Spike (Kagosou), Myrobalan Fruit (Kashi), Polygonum Root (Kashu), Curcuma Rhizome (Gajutsu), Patchouli (Kakko), Pueraria Root (Kakkon), German Chamomile Flower (Kamitsure), Trichosanthes Root (Karokon), Trichosanthes Seed (Karonin), Processed Ginger (Kankyo), Glycyrrhiza (Kanzo), Common Coltsfoot Flower (Kantoka), Artemisia Leaf (Gaiyo), Platycodon Root (Kikyo), Hoveniae Semen Seu Fructus (Kigushi), Orange Fruit (Kikoku), Immature Orange Fruit (Kijitsu), Chrysanthemum Flower (Kikuka), Citrus Peel (Kippi), Notopterygium (Kyokatsu), Apricot Kernel (Kyonin), Kumquat (Kinkan), Lonicera Flower (Kinginka), Snowbellleaf Tickclover Herb (Kinginso), Lycium Fruit (Kukoshi), Lycium Leaf (Kukoyo), Sophora Root (Kujin), Walnut (Kurumi), Szechwan Chinaberry Bark (Kurempi), Lindera umbellate (Kuromoji), Lilac Pink Herb (Kubaku), Schizonepeta Spike (Keigai), Cinnamon Bark (Keihi), Cassia Seed (Ketsumeishi), Pharbitis Seed (Kengoshi), Scrophularia Root (Genjin), Koi, Safflower (Koka), Silktree Albizia Bark (Gokanhi), Dalbergia Odorifera (Koko), Fermented Soybean (Koshi), Chinese Mosla (Koju), Red Ginseng (Kojin), Cyperus Rhizome (Kobushi), Brown Rice (Kobei), Magnolia Bark (Koboku), Kohon, Acanthopanacis Cortex (Gokahi), Two-toothed Achyranthes Root (Goshitsu), Euodia Fruit (Goshutsu), Japanese knotweed (Goshokon), Burdock Fruit (Goboshi), Schisandra Fruit (Gomishi), Bupleurum Root (Saiko), Asiasarum Root (Saishin), Saffron, Smilax Rhizome (Sankirai), Crataegus Fruit (Sanzashi), Gardenia Fruit (Sanshishi), Cornus Fruit (Sanshuyu), Sophora Subprostrata Root (Sanzukon), Jujube Seed (Sanso-nin), Japanese Zanthoxylum Peel (Sansho), Sanryo, Dioscorea Rhizome (Sanyaku), Rehmannia Root (Jio), Tatarian aster (Shion), Lycium Bark (Jikoppi), Perilla Root (shikon), Perilla Fruit, Perilla Herb, Tribulus Fruit (Shitsurishi), Shitei, Belvedere Fruit (Jifushi), Peony Root (Shakuyaku), Cnidium Monnieri Fruit (Jashoshi), Codonopsis Root (Shajin), Plantago Seed (Shazenshi), Plantago Herb (Shazenso), Amomum Seed (Shukusha), Houttuynia Herb (Juyaku), ginger (Shokyo), palm fruit (Shurojitsu), Palm leaf (Shuroyo), Cimicifuga Rhizome (Shoma), Wheat (Shobaku), Sweet Flag Root (Shobukon), Magnolia Flower (Shini), Ligustrum Fruit (Joteishi), Japanese Ash (Shimpi), Malted Rice (Shinkiku), Gentiana Macrophylla (Jingyo), Motherwort Fruit (Juishi), Sichuan Pepper (Shokumoku), Immature Citrus Unshiu Peel (Seihi), Acorus Gramineus Rhizome (Sekishokon), Pomegranate Rind (Sekiryujitsuhi), Dendrobium Moniliforme (Sekkoku), Cnidium Rhizome (Senkyu), Peucedanum Root (Zenko), Nuphar Rhizome (Semkotsu), Inula Flower (Sempukuka), Sambuci Lignum (Sekkotsuboku), Caoguo (Soka), Chinise Honeylocust Spine (Sokakushi), Colored Mistletoe Herb (Sokisei), Siberian Cocklebur Fruit (Sojishi), Atractylodes Lancea Rhizome (Sojutsu), Chinese Arborvitae Twig and Leaf (Sohakuyo), Himalayan Teasel Root (Zokudan), Mulberry Bark (Sohakuhi), Sappan Wood (Soboku), Perilla Herb (Soyo), Chinise Honeylocust Abnormal Fruit (Sokyo), Rhubarb (Daio), Jujube (Taiso), Areca Pericarp (Daifukuhi), Arrowhead (Takusha), Danshen Root (Tanjin), Bamboo Culm (Chikujo), Panax Japonicus Rhizome (Chikusetsuninjin), Bamboo Leaf (Chikuyo), Anemarrhena Rhizome (Chimo), Garden Burnet Root (Chiyu), Clove (Choji), Uncaria Hook (Chotoko), Citrus Unshiu Peel (Chimpi), Arisaema Tuber (Tennansho), Gastrodia Tuber (Tenma), Asparagus Root (Tenmondo), Benincasa Seed (Togashi), Japanese Angelica Root (Toki), Castor Seed (Togoma), Codonopsis Root (Tojin), Juncus Effusus (Toshinso), Peach Kernel (Tonin), Bitter Orange Peel (Tohi), Dodder Seed (Toshishi), Conker (Tochinomi), Eucommia Bark (Tochu), Oudo (Dokkatsu), Trichosanthes Cucumeroides (Dokakon), Cistanche Herb (Nikujuyo), Nutmeg (Nikuzuku), Lonicera Leaf and Stem (Nindo), Ginseng (Ninjin), Fritillaria Bulb (Baimo), Malt (Bakuga), Chinese Arborvitae Kernel (Hakushinin), Dolichi Semen (Hakuhenzu), Ophiopogon Tuber (Bakumonto), Malaytea Scurf pea Fruit (Hakoshi), Mentha Herb (Hakka), Banka, Pinellia Tuber (Hange), Agkistrodon (Hambi), Isatis Root (Banlankon), Barbated Skullcup Herb (Hanshiren), Lilium Bulb (Yurine), Angelica Dahurica Root (Byakushi), Hedyotis Diffusa (Byakukajazetsuso), Stemona Japonica (Byakubukon), Atractylodes Rhizome (Byakujutsu), Areca (Buinroji), Sinomenium Stem and Rhizome (Boi), Imperata Rhizome (Bokon), Saposhnikovia Root and Rhizome (Bofu), Cattail Pollen (Hoo), Dandelion (Hoeikon), Moutan Bark (Botanpi), Ephedra Herb (Mao), Hemp Fruit (Manishin), Vitex Rotundifolia (Mankeishi), Rosin (Matsuyani), Mokutsu, Chaenomeles Fruit (Mokka), Saussurea Root (Mokko), Myrrh (Motsuyaku), Common Scouring Rush Herb (Mokuzoku), Leopard Flower (Yakan), Bitter Cardamom (Yakuchi), Reynoutria Multiflora (Yakoto), Grosvenor Momordica Fruit (Rakanka), Fortune Eupatorium Herb (Ranso), Longan Aril (Ryuganniku), Japanese Gentian (Ryutan), Alpinia Officinarum Rhizome (Ryokyu), Glossy Ganoderma (Reshi), Forsythia Fruit (Rengyo), Nelumbo Seed (Renniku), Reed Rhizome (Rokon).

[0087] An extract of a non-tobacco plant, “so-called extracts”, can also be used, and examples of the form of the extract include a liquid, a water comb, a powder, a granule, and a solution, and the like.

[0088] Next, glycerin, propylene glycol, sorbitol, triethylene glycol, lactic acid, diacetin (glycerin diacetate), triacetin (glycerin triacetate), triethylene glycol diacetate, triethyl citrate, isopropyl myristate, methyl stearate, dimethyl dodecanedioate, dimethyl tetradecanesanedionate, and the like can be used as the aerosol former. Glycerin and propylene glycol are particularly preferred. Such an aerosol former is preferably used in an amount of 1 to 80% by mass, more preferably 10 to 40% by mass, based on the aroma-producing substrate to be heated.

[0089] If necessary, a flavoring agent is preferably used to add flavor. Examples of the flavoring agent include peppermint, cocoa, coffee, extract of black tea, and the like.

[0090] It is preferable to add an antibacterial preservative of food to enhance stability, and sorbic acid, potassium sorbate, benzoic acid, sodium benzoate, and the like can be used for the antibacterial preservative.

[0091] Polysaccharides such as guar gum, xanthan gum, gum arabic, locust bean gum, carrageenan, agar, alginic acid, and pectin, cellulosic polysaccharides such as hydroxypropylcellulose, carboxymethylcellulose, hydroxyethylcellulose, methylcellulose, and ethylcellulose, starch-based polysaccharides such as starch and dextrin, and organic acid salts such as alginic acid, carboxymethylcellulose, and pectin may be used alone or in combination of two or more thereof as a bonding agent and/or a thickener.

[0092] Microcrystalline cellulose is a highly pure, flowable crystallized cellulose powder obtained by hydrolyzing and purifying pulp with an acid, which is not dissolved in an organic solvent such as water or ethanol and is used as an excipient for tablet molding of a medicine. This is because, it is effective in preventing aggregation fracture, and preventing adhesion to a mold, and the like in molding a tablet by a direct tableting method due to having a large fluidity and high compressibility with a large volume change of microcrystalline cellulose. Also in the present invention, for example, an effect of effectively preventing aggregation fracture of the sheet and adhesion to the metal roll was observed in sheet production for producing an aroma-producing substrate to be heated by roll molding of three rolls by adding microcrystalline cellulose.

[0093] The microcrystalline cellulose can be introduced even as a powder or as a suspension by being dispersed in a solvent such as water. When dispersing in a solvent, it is preferable to use a high-speed stirrer, a high-pressure homogenizer, or the like. The amount of the microcrystalline cellulose to be added is preferably 1 to 15% by mass, more preferably 3 to 12% by mass, and still more preferably 5 to 10% by mass, of the aroma-producing substrate to be heated.

[0094] The average particle size of the microcrystalline cellulose used in the present invention is preferably 30 to 200 μm, more preferably 50 to 150 μm, and still more preferably 70 to 120 μm. When the average particle diameter of the microcrystalline cellulose is 30 μm or more, the effect of preventing aggregation fracture of the sheet is excellent, and when it is 200 μm or less, adhesion of the sheet and the metal roll can be effectively prevented.

[0095] The average particle diameter of the above microcrystalline cellulose is a value determined by a sieving method according to the method described in JIS K 0069:1992. In other words, the above average particle diameter refers to a diameter corresponding to a mass of 50% by integrating a mass from a larger opening with respect to a test result by a plurality of sieves. In this case, it is more preferable that the average particle diameter is such that a residue on a sieve having an opening of 250 μm is 8% by mass or less, and a residue on a sieve having an opening of 75 μm is 45% by mass or more. In the case where the residue on the sieve having an opening of 250 μm is 8% by mass or less, the sieved microcrystalline cellulose has an effect of preventing aggregation fracture of the sheet. In the case where the residue on the sieve having an opening of 75 μm is 45% by mass or more, adhesion between the sheet and the metal roll can be prevented.

[0096] The mass average molecular weight (Mw) of the microcrystalline cellulose is preferably 10,000 to 200,000, more preferably 10,000 to 100,000, and still more preferably 20,000 to 60,000. When the amount is 10,000 or more, the effect of suppressing aggregation fracture of the sheet is excellent. When the amount is 100,000 or less, in addition to the effect of suppressing aggregation fracture of the sheet, adhesion of the sheet and the metal roll can be effectively prevented.

[0097] The molecular weight of cellulose can be measured by gel permeation chromatography (GPC). For example, a measurement method as disclosed in Japanese laid-open patent publication No. 6-109715 is employed. Polyethylene glycol or the like is used as a standard sample as appropriate.

[0098] Next, a manufacturing process of the noodle-shaped aroma-producing substrate to be heated 23 serving as a raw material for producing the aroma-producing body to be heated will be described. The noodle-shaped aroma-producing substrate to be heated 23 is manufactured through a drying and pulverizing step of drying and pulverizing a non-tobacco plant serving as the main raw material and performing weighing and the like, a preparation step of performing pretreatment, weighing, and the like of other raw materials, a mixing step of mixing the raw materials into a composition, a molding step of molding the composition into a heated aroma-producing sheet, and a cutting step of cutting the sheet into the noodle-shaped aroma-producing substrate to be heated 23.

[0099] In the drying and pulverizing step, since the use site of the non-tobacco plant serving as the main raw material (e.g., leaves, seeds, dried fruits, stems, bark, roots, and the like) is used as the composition, it is heated and dried and processed into a pulverized product of a predetermined size. In this case, the pulverized product is adjusted to a moisture content suitable for slurring (dispersing, absorbing, and distilling) the aerosol former, water, and other components to be added later. Therefore, drying is preferably performed at a temperature of 60 to 80° C., more preferably at 65 to 75° C. By drying the pulverized product in this temperature range, it is possible to reach a desired amount of moisture while avoiding dissipation of the required flavor component. That is, if it is less than 60° C., it takes a long time to reach a desired moisture amount, and if it exceeds 80° C., the required flavor component dissipates. Then, the moisture content of the non-tobacco plant after drying and pulverizing is preferably set to 0.1 to 5% by mass, more preferably 0.1 to 3% by mass or less. At least a constant amount of water is required because affinity with water or the like is necessary for slurring. Providing a classification step of sieving the pulverized product in the drying and pulverizing step not only further facilitates slurring, but it is also possible to produce a slurry in a preferred state.

[0100] In the preparation step, an aerosol former, a microcrystalline cellulose, a crosslinked polyvinylpyrrolidone, a β-cyclodextrin, a thickener, a flavor, an antibacterial preservative, water, an alcohol, or the like, which are the raw materials other than the non-tobacco plant, necessary for producing the noodle-shaped aroma-producing substrate to be heated 23, are weighed and introduced into the mixing step. A water obtained by sterilizing or removing microorganisms, pure water obtained by ion exchange or a reverse osmosis film, or the like is used as the water in the present embodiment.

[0101] In the mixing step, wet mixing is performed. For example, a conventional wet mixer in which a raw material in a mixing tank is mixed with a stirring blade while applying a shearing force, for example, a Henschel mixer or the like is preferably used in the mixing step. In the case of high viscosity, a Banbury mixer using a rotor, a kneader using a blade, or the like is preferably used.

[0102] In the molding step in the present embodiment, a method of molding and processing a rectangular noodle-shaped aroma-producing substrate to be heated 23 that is long in the longitudinal direction and is used as a raw material for manufacturing the aroma-producing body to be heated 2 will be described as a representative example. However, the shape of the noodle-shaped aroma-producing substrate to be heated is not limited thereto. The molding method described below is also an example and is not limited to this method.

[0103] First, the composition in which various raw materials are mixed is molded into a thin sheet by a three-roll mill. The three roll-mill can make a sheet of a desired thickness by a doctor blade while kneading and dispersing or the like by compressive force pushed between narrow rolls and the shearing force due to the roll speed difference. The three-roll mill is preferred as a processing machine for molding a slurry in which various raw materials such as the present invention are dispersed into a sheet. A press roller or a press machine may be used in this final finish. The three-roll mill is capable of not only molding but also kneading and dispersing. For this reason, it is also possible to further add a non-tobacco plant, an aerosol former, a binding agent, a flavoring agent, an antibacterial preservative, water, or the like, if necessary, and to form a desired heated aroma-producing sheet while adjusting the viscosity and the blending amount. As described above, a method of molding and processing into a sheet is not limited thereto, and a method of molding a slurry by passing through an orifice by pressure is also preferably used.

[0104] The thickness of the heated aroma-producing sheet to be molded in the molding step is preferably in a range of 0.1 to 1.0 mm, and more preferably in a range of 0.1 to 0.5 mm.

[0105] The heated aroma-producing sheet produced in this way is cut to a predetermined width by a cutter, or a rotary blade type rotary cutter, or the like in the cutting step, and the noodle-shaped aroma-producing substrate to be heated 23 is produced.

[0106] In the present embodiment, cutting of the heated aroma-producing sheet having a thickness of 0.3mm will be described as an example. First, the formed heated aroma-producing sheet is cut into a rectangle having a length of 150 mm and a width of 240 mm. The rectangular heated aroma-producing sheet is supplied to a rotary cutter to obtain a sheet cut material having a shape of 1.5 mm in length and 240 mm in width, that is, the noodle-shaped aroma-producing substrate to be heated 23 supplied for manufacturing the aroma-producing body to be heated 21. This noodle-shaped aroma-producing substrate to be heated 23 is shown in FIG. 3B. In this case, the length X of the short axis of the cross-section perpendicular to the longitudinal direction of the noodle-shaped aroma-producing substrate to be heated 23 is 0.3 mm, the length Y of the long axis is 1.5 mm, and the length Z of the longitudinal direction is 240 mm. The aspect ratio of the length of the long axis and the length of the short axis in the noodle-shaped aroma producing substrate 23 is Y:X=5:1, the aspect ratio of the length of the longitudinal direction and the length of the short axis is Z:X=800:1.

[0107] However, the noodle-shaped aroma-producing substrate to be heated 23 is not limited to the substantially rectangular shape shown in FIG. 3B. The perpendicular cross-section of the noodle-shaped aroma-producing substrate to be heated 23 may be substantially square, that is, the aspect ratio between the length of the short axis and the length of the long axis may be 1:1.

[0108] As shown in FIGS. 4A and 4B, it is also possible to use a noodle-shaped aroma-producing substrate to be heated 23 having a circular cross-section and an elliptical cross-section, respectively. However, in the case of such a shape, it is possible to use the heated aroma-producing sheet and manufacture it by extrusion molding using a circular die and an elliptical die, and an extruded noodle making machine, or the like.

[0109] In FIG. 5, fifty noodle-shaped heated aroma-producing bodies 23 having the shape shown in FIG. 3B and having Y:X=5:1 and Z:X=800:1 were used to produce the aroma-producing body to be heated 21 provided in the aroma cartridge 1 as shown in FIG. 1.

[0110] An outline of the manufacturing method of the aroma-producing body to be heated 21 using such a noodle-shaped aroma-producing body to be heated 23 and the manufacturing device is schematically shown in FIG. 6. This is a method and device for manufacturing the aroma-producing body to be heated 21 by placing the noodle-shaped aroma-producing substrate to be heated 23, which is formed by cutting the heated aroma-producing sheet, on the longitudinal direction of a packaging material web of the aroma-producing body to be heated 712, continuously winding up the noodle-shaped aroma-producing substrate to be heated 23 and cutting a wound up rod-shaped aroma-producing body to be heated 25.

[0111] The noodle-shaped aroma-producing substrate to be heated 23 formed by cutting the heated aroma-producing sheet has been put into a conveyor 81 of the Feeding unit of Noodle-shaped aroma-producing substrate to be heated 8 so that the longitudinal direction of the noodle-shaped aroma-producing substrate to be heated 23 and the moving direction of the conveyor 81 are parallel to each other. In this case, via the conveyor 81 and a transfer device of noodle-shaped aroma-producing substrate to be heated 82, the noodle-shaped aroma-producing substrate to be heated 23 is transferred onto the packaging material web of the aroma-producing body to be heated 712 at a receiving unit of Noodle-shaped aroma-producing substrate to be heated 730 of a winding unit 7 so that the longitudinal direction of the packaging material web of the aroma-producing body to be heated 712 supplied from a packaging material of the aroma-producing body to be heated feeding unit 71 becomes parallel to the longitudinal direction of the noodle-shaped aroma-producing substrate to be heated 23. The packaging material web of the aroma-producing body to be heated 712 is supported and conveyed by an endless stringer tape 721 supplied from a stringer tape feeding unit 72. In this way, the noodle-shaped aroma-producing substrate to be heated 23 which is placed on the packaging material web of the aroma-producing body to be heated 712 and supported and conveyed by the stringer tape 721 passes through winding guides (1) to (4) which include a groove in which the stringer tape 721 is bent from a direction perpendicular to the conveyance direction together with the heated aromatic biogenic packaging material web 712. The noodle-shaped aroma-producing substrate to be heated 23 is wound up to become a cylindrical rod-shaped aroma-producing body to be heated 25. The cylindrical rod-shaped aroma-producing body to be heated 25 is cut to a predetermined length by a cutting unit 9 and the aroma-producing body to be heated 2 is manufactured. A method of linearly bonding a packaging material of the rod-shaped aroma-producing body to be heated 25 in a conveying direction is performed by applying a hot melt adhesive to a predetermined position of the packaging material web of the aroma-producing body to be heated 712 in advance, winding it, and then passing it through a heating and bonding unit 74.

[0112] The filling structure of the aroma-producing substrate to be heated 21 inside the aroma-producing body to be heated 2 bundled by the packaging material of the aroma-producing body to be heated 22, which is manufactured in this manner, that is, the deformed gas flow path, is formed by passing the packaging material web of the aroma-producing body to be heated 712 on which the noodle-shaped aroma-producing substrate to be heated 23 is placed, together with the stringer tape 721, through winding guides (1) 731 to (4) 734, which are installed in the winding unit 7 and have different groove depths.

[0113] FIGS. 6A to 6E show a state in which the deformed gas flow path of the aroma-producing substrate to be heated 21 inside the aroma-producing body to be heated 2 bundled by the packaging material of the aroma-producing body to be heated 22 is formed. The winding guides (1) 731 to (4) 734 are shaped in a cross-section cut perpendicular to the conveying direction, and the depth of the groove becomes deeper. The noodle-shaped aroma-producing substrate to be heated 23 is fully wound in the winding guide (4) 731 according to the conveying direction.

[0114] FIG. 6A shows a state in which the noodle-shaped aroma-producing substrate to be heated 23 is transferred from the conveyor 81 via a transfer device of noodle-shaped aroma-producing substrate to be heated 82 onto the noodle-shaped packaging material web of the aroma-producing body to be heated 712 by the receiving unit of Noodle-shaped aroma-producing substrate to be heated 730 of the winding unit 7 so that the longitudinal direction of the packaging material web of the aroma-producing body to be heated 712 supplied from the packaging material of the aroma-producing body to be heated feeding unit 71 becomes parallel to the longitudinal direction of the noodle-shaped aroma-producing substrate to be heated 23. Actually, although not clearly depicted in FIG. 6A, the noodle-shaped aroma-producing substrate to be heated 23 is stacked in a substantially aligned manner.

[0115] FIG. 6B shows a state in which the noodle-shaped aroma-producing substrate to be heated 23 passes through the winding guide (1) 731 having a shallow groove like a crescent moon. When the noodle-shaped aroma-producing substrate to be heated 23 that has been aligned and stacked on the packaging material web of the aroma-producing body to be heated 712 passes through the groove together with the stringer tape 721, the stringer tape 721 and the packaging material web of the aroma-producing body to be heated 712 are bent along the groove in the perpendicular direction with respect to the conveying direction, a noodle-shaped primary aggregate of the aroma-producing substrate to be heated 232 is formed so that the noodle-shaped aroma-producing substrate to be heated 23 is collapsed, and gas flow path formed by a primary aggregate of the noodle-shaped aroma-producing substrate to be heated starts to be formed.

[0116] FIG. 6C shows a state in which the noodle-shaped aroma-producing substrate to be heated 23 passes through the winding guide (2) 732 of the groove having a depth of about a half moon. The stringer tape 721 and the packaging material web of the aroma-producing body to be heated 712 are largely bent along the grooves in the direction perpendicular with respect to the conveying direction, and the noodle-shaped aroma-producing substrate primary aggregates 232 are formed successively. A number of gas flow paths formed by noodle-shaped primary aggregates of the aroma-producing substrate to be heated 233 are formed in each of them. At the same time, pairs of the primary aggregates of the noodle-shaped aroma-producing substrate to be heated 232, or the primary aggregate of the noodle-shaped aroma-producing substrate to be heated 232 and a noodle-shaped single body of the aroma-producing substrate to be heated 231, and the like form a noodle-shaped secondary aggregate of the aroma-producing substrate to be heated 234. A large gas flow path formed by noodle-shaped secondary aggregate of the aroma-producing substrate to be heated 235 starts to be formed between the primary aggregate of the noodle-shaped aroma-producing substrate to be heated 232 and between the primary aggregate of the noodle-shaped aroma-producing substrate to be heated 232 and the single body of the noodle-shaped aroma-producing substrate to be heated 231. In the outer periphery region, gas flow path formed by a packaging material web of the aroma-producing body to be heated 241 is also formed between the single body of the noodle-shaped aroma-producing substrate to be heated 231 and the primary aggregate of the noodle-shaped aroma-producing substrate to be heated 232, and the packaging material web of the aroma-producing body to be heated 712.

[0117] Further, in FIG. 6D, when the noodle-shaped aroma-producing substrate to be heated 23 passes through the winding guide (3) 733 of the groove having a shape of the nearly a full moon, the state in FIG. 6C progresses, so that the stringer tape 721 and the aroma-producing body to be heated package material web 712 draw a circumference in the direction perpendicular to the conveying direction along the groove. In the outer peripheral region thereof, the noodle-shaped aroma-producing substrate to be heated 23 constituting the primary aggregate of the noodle-shaped aroma-producing substrate to be heated 232 and the secondary aggregate of the noodle-shaped aroma-producing substrate to be heated 234 moves while sliding. As the frequency in which the surface of the long-axis direction in the cross-section perpendicular to the noodle-shaped aroma-producing substrate to be heated 23 contacts with the surface of the long-axis direction in the perpendicular cross-section of the adjacent noodle-shaped aroma-producing substrate to be heated 23 increased, the number of noodle-shaped aroma-producing substrates to be heated 23 in which the long axis direction is arranged tangentially with respect to the circumference also increases, and the filling rate of the noodle-shaped aroma-producing substrate to be heated 23 in the outer peripheral region begins to increase. On the other hand, in the center region, the primary aggregate of the noodle-shaped aroma-producing substrate to be heated 232 and the secondary aggregate of the noodle-shaped aroma-producing substrate to be heated 234 remain. Therefore, gas flow path formed by the noodle-shaped aroma-producing substrate primary aggregate 233 and gas flow path formed by the noodle-shaped aroma-producing substrate secondary aggregate 235 are not greatly reduced, and the number of voids starts to become larger than in the outer periphery region.

[0118] Next, in FIG. 6E, the stringer tape 721 and the packaging material web of the aroma-producing body to be heated 712 are completely wound along the grooves in the direction perpendicular with respect to the conveying direction, and the rod-shaped aroma-producing body to be heated 25 is formed. In this state, the state of FIG. 6D further progresses, and the inner structure of the rod-shaped aroma-producing body to be heated 25 is fixed. That is, in the center region of the rod-shaped aroma-producing body to be heated 25, the bulky noodle-shaped primary aggregate of the aroma-producing substrate to be heated 232 and the secondary aggregate of the noodle-shaped aroma-producing substrate to be heated 234 remain, and gas flow path formed by the noodle-shaped heated aroma-producing base primary aggregate 233 and gas flow path formed by the secondary aggregate of the noodle-shaped aroma-producing substrate to be heated 235 existing therein have a high porosity and a deformed gas flow path is secured. On the other hand, the outer periphery region also forms gas flow path formed by the packaging material web of the aroma-producing body to be heated 241 between the noodle-shaped aroma-producing substrate material single body 231 and the noodle-shaped aroma-producing substrate primary aggregate 232 and the packaging material web of the aroma-producing body to be heated 712. However, the noodle-shaped aroma-producing substrate 23 constituting the noodle-shaped aroma-producing substrate material primary aggregate 232 and the secondary aggregate of the noodle-shaped aroma-producing substrate to be heated 234 moves while sliding. Therefore, as the frequency of the contact between the surface in the long-axis direction of the cross-section perpendicular with respect to the noodle-shaped aroma-producing substrate to be heated 23 and the surface in the long-axis direction of the perpendicular cross-section of the adjacent noodle-shaped aroma-producing substrate to be heated 23 increases, the number of noodle-shaped aroma-producing substrates to be heated 23 in which the long axis direction is arranged in the tangential direction of the circumference is also large, and the filling rate of the noodle-shaped aroma-producing substrate to be heated 23 of the outer peripheral region increases. Therefore, a stable and strong structure is formed.

[0119] The inner structure of the rod-shaped aroma-producing body to be heated 25 is a structure of a cross-section perpendicular to its longitudinal direction, and the cross-section perpendicular with respect to the longitudinal direction of the noodle-shaped aroma-producing substrate to be heated 23 is uniformly generated in the longitudinal direction, so that the structure of the cross-section perpendicular with respect to the longitudinal direction of the rod-shaped aroma-producing body to be heated 25 is uniform, and the deformed gas flow paths such as gas flow path formed by the primary aggregate of the noodle-shaped aroma-producing substrate to be heated 233, gas flow path formed by the noodle-shaped aroma-producing substrate secondary aggregate 235, and gas flow path formed by the packaging material web of the aroma-producing body to be heated 241 penetrate the longitudinal direction of the rod-shaped aroma-producing body to be heated 25. Accordingly, the inner structures of the aroma-producing body to be heated 2 produced by cutting the rod-shaped aroma-producing body to be heated 25 and the rod-shaped aroma-producing body to be heated 25 are the same.

[0120] FIG. 7 shows an enlarged view of a cross-section perpendicular to the longitudinal direction of the aroma-producing body to be heated 2. This is exactly the same as the cross-sectional view of FIG. 6E and has the same structure. Accordingly, when smoking is performed using the aroma cartridge 1 provided with the aroma-producing body to be heated 2, the problem of the conventional aroma cartridge is eliminated, and the smoke and aroma of the aerosol can be sufficiently inhaled into the oral cavity of the smoker, so that comfortable smoking can be achieved. In addition, the filling rate of the aroma-producing substrate to be heated in the outer peripheral region is higher than that in the center region, thereby forming a strong structure against the pressures from an end part and the outer peripheral part of the aroma-producing body to be heated. Therefore, the aroma-producing substrate to be heated does not fall off when the aroma cartridge is attached/detached, and the appropriate number of inhaling per one piece of tobacco is secured, and also, the problem of combustion of the aroma-producing substrate to be heated at the time of suction does not occur. In addition, the lower filling rate in the center region facilitates insertion of the aroma cartridge into the heating element of the heated aroma device.

[0121] The aroma-producing body to be heated 2 produced in the present embodiment was finished to an outer shape of about 6.9 mm and a length of 12.0 mm by winding fifty pieces of the noodle-shaped aroma-producing substrate to be heated 23 with the packaging material web of the aroma-producing body to be heated 712 and cutting in the cutting unit 9, and the weight thereof was 0.29 g, the volume filling rate of the aroma-producing substrate to be heated 21 with respect to the volume of the aroma-producing body to be heated 2 was about 0.60, and the density of the aroma-producing body to be heated 2 was 1.07 g/cm.sup.3. In addition, the aroma cartridge 1 shown in FIG. 1, which was manufactured using this, was sufficiently adapted to a commercially available heated aroma device.

[0122] Here, the support member 31, which constitutes the mouthpiece 3 used in the aroma cartridge 1 shown in FIG. 1, will be described. FIG. 8 is a schematic view of a cross-section perpendicular with respect to the longitudinal direction of the support member. In FIG. 1, the hollow cylindrical support member 31 (1) shown in FIG. 8A is used. The support member 31 (1) includes a hollow part which is the gas flow path (1) 311, and an outer peripheral part which is in contact with the packaging material of the aroma-producing body to be heated 22 and a support unit (1) 314 which prevents the aroma-producing body to be heated 2 from moving toward the mouthpiece side.

[0123] The aroma-producing body to be heated 2 having the deformed gas flow path of the present invention allows for enjoyment of a more pleasant smoking experience than ever before. However, the use of the support members 31(2) and 31(3) of FIGS. 8B and 8C is preferred in combination with the aroma-producing body to be heated 2 of the present invention because further improvements can be made by altering the construction of the support member 31. FIG. 8B shows a gas flow path (2) 312 formed between a support unit (2) 315 in which four projections are provided from the center to the outer periphery in the support member 31 (2) and the projections. FIG. 8C shows the hollow cylindrical support member 31 (3). The outer peripheral part and a barrier provided in the hollow part form a support unit (3) 316. The hollow part, which includes the barrier, is a gas flow path (3) 313.

[0124] Although the embodiments of the present invention have been described above, the present invention is not limited to the present embodiment and can be variously applied within the scope of the technical idea described in the claims. For example, in the present embodiment, only the support member 31 is provided between the aroma-producing body to be heated 2 and the filter 32. However, a cooling member may be provided between the support member 31 and the filter 32.