• 专利附录
  • 专利说明
  • 权利要求
  • 类似技术
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    • 专利摘要:
    smoking article including flavoring granules. the present invention relates to a smoking article (10, 20, 30) comprising a filter (4) having an aroma release segment (14, 24) including a plurality of flavor granules. the flavor granules are formed from a compacted herbaceous plant material and have an apparent density of at least 0.35 grams per cubic centimeter. the plant material preferably comprises grass leaf and much more preferably peppermint leaf. the flavor granules can be distributed in a plug of fibrous filter material or can be supplied in a cavity inside the filter (4).
    公开号:BR112013014515B1
    申请号:R112013014515-3
    申请日:2011-12-12
    公开日:2020-09-29
    发明作者:Clément Besso；Charles Kuersteiner
    申请人:Philip Morris Products S.A；
    IPC主号:
    专利说明:

    [0001] The present invention relates to a smoking article including a plurality of flavor granules formed from compacted plant material.
    [0002] Filter cigarettes typically comprise a chopped tobacco filling rod surrounded by a paper wrapper and a cylindrical filter aligned end to end with the wrapped tobacco rod, with the filter attached to the tobacco rod by filter paper. In conventional filter cigarettes, the filter may consist of a cellulose acetate fiber plug wrapped in a porous plug wrap. Cigarettes with multi-component filters that comprise two or more segments of filtering material for removing particulate and gaseous components from mainstream smoke are also known.
    [0003] Several smoking articles in which tobacco is heated instead of burned have also been proposed in the art. In heated smoking articles, an aerosol is generated by heating an aroma-generating substrate, such as tobacco. Known heated smoking articles include, for example, electrically heated smoking articles and smoking articles in which an aerosol is generated by transferring heat from a fuel element or heat source to a physically separated aerosol forming material. During smoking volatile compounds are released from the aerosol-forming substrate by transferring heat from the fuel element and entrained in the air stream through the smoking article. As the released compounds cool, they condense to form an aerosol that is aspirated by the consumer.
    [0004] To improve the aroma of mainstream smoke, it is known to provide smoking articles with flavorings, for example, in the filter. In particular, it has been proposed to include flavorings in the form of plant material, such as leaves, seeds or roots, from one or more aromatic plants.
    [0005] It would be desirable to provide resources to release aroma for a smoking article which, in use, would provide enhanced aroma highlighting, and in particular release of enhanced mint and menthol aroma for a consumer. In addition, it would be desirable to provide resources to release aroma for a smoking article that would minimize aroma loss prior to smoking, for example, during storage of the smoking article.
    [0006] According to the present invention there is provided a smoking article comprising an aroma releasing segment including a plurality of flavor granules formed from a compressed herbal plant material capable of releasing aroma into the smoke produced by the smoking article. The apparent density of the flavor granules is at least 0.35 grams per cubic centimeter (g / cm3).
    [0007] Smoking articles according to the present invention preferably comprise an aerosol generating substrate and a mouth-placing part in axial alignment with the aerosol generating substrate. In certain preferred embodiments of the present invention, the aerosol-generating substrate of the smoking article comprises a rod of smokable material, such as tobacco, and the mouthpiece portion comprises a filter including one or more filter segments. The rod of smokable material is preferably attached to the filter by means of filter paper.
    [0008] Flavoring granules can be incorporated into any suitable part or component of a smoking article. For example, flavor granules may be incorporated into a rod of smokable material or filter from a combustible smoking article, such as a filter cigarette, or may be incorporated into an aerosol generating substrate or filter from a heated smoking article. . It will be appreciated that flavor granules can be incorporated into more than one part or component of a smoking article according to the present invention.
    [0009] The flavoring granules of the present invention are distinct solid particles formed from a compacted herbaceous plant material. Compacted means that the plant material has been subjected to a mechanical process to densify the plant material. In some cases, compaction disrupts the cellular structure of plant material and causes at least partial release of essential oils in plant material. As further described below, in one example the plant material can be extruded. Water can be incorporated into the granules as a processing aid for the compaction process. Preferably, the flavor granules are free of non-aqueous binder materials.
    [0010] As used in this document, the term "herbaceous plant material" is used to denote a material consisting of one or more parts of a herbaceous plant. The term "herb leaf" is used to denote the leaf of a herbaceous plant.
    [0011] A "herbaceous plant" is an aromatic plant, whose leaves or other parts are used for medicinal, culinary or aromatic purposes and are capable of releasing aroma to the smoke produced by a smoking article. The flavor granules used in the present invention can comprise herbaceous material from one or more perennial or annual herbaceous plants. For example, flavoring granules may comprise herb leaf or other herbaceous material from herbaceous plants including, but not limited to, mint, such as peppermint and mint, lemongrass, basil, cinnamon, lemon basil, chives, coriander, lavender, sage, tea, tominho and chives. Preferably, the flavor granules comprise non-tobacco plant material.
    [0012] The herbaceous plant material in the flavoring granules within the smoking article releases aroma during smoking, thereby altering the aroma characteristics of the smoke. Advantageously, the vegetable material of the flavor granules can be varied in order to adapt the aroma profile of the smoking article to which the flavor granules are incorporated. The inclusion of granules of plant material also improves flavor retention within the smoking article when compared to conventionally used liquid flavorings.
    [0013] Flavoring granules may comprise particles formed from any suitable part of an herbaceous plant, including, but not limited to, the leaves, stem, root, flower and fruit. Flavoring granules can include plant material from one or more plants.
    [0014] In preferred embodiments of the present invention, the aroma released by the herbaceous plant material is provided by means of volatile compounds, such as oils, contained therein. Before smoking, volatile compounds tend to remain trapped within the plant material, but are volatilized during smoking, thus enriching the smoke with aroma. The aroma characteristics of the smoke can be changed depending on the plant material selected for inclusion in the flavor granules.
    [0015] The herbaceous plant material is chopped, crushed or otherwise reduced in size to provide a particulate material. The particulate plant material is then compacted to increase the density in order to form the flavor granules having an apparent density of at least 0.35 grams per cubic centimeter.
    [0016] In some cases, the apparent density of the original herbaceous plant material before compaction is about 0.20 to 0.30 gram per cubic centimeter. Compacting the plant material to form the flavor granules preferably increases the bulk density so that the bulk density of the flavor granules is preferably at least 1.5 times, more preferably at least twice, the bulk density of the original plant material. In some cases, the plant material is compacted to produce an apparent density of more than three times that of the original plant material. For example, the apparent density of the flavor granules is preferably at least 0.40 grams per cubic centimeter and even more preferably at least 0.50 grams per cubic centimeter. Preferably, the plant material is compacted to produce an apparent density of less than 6 times the apparent density of the original plant material. For example, the apparent density of the flavor granules is preferably not more than 2.0 grams per cubic centimeter.
    [0017] The term "bulk density" is used to refer to the density of the combined plurality of flavoring granules, which corresponds to the mass of the plurality of flavoring granules divided by the volume occupied by these flavoring granules. In the context of the present invention, the apparent density values are reported to correspond to the Bulk Carr Bulk Density of the granules. A suitable method for determining Bulk Carr Bulk Density of flavor granules is described in ASTM D 6393-08. In this method, a measurement is obtained by selecting the sample of flavoring granules through a vibrating chute to fill a measuring cup of a known volume. The mass of flavoring granules within the cup is then measured and this is divided by the volume of the cup to arrive at the apparent density.
    [0018] The compaction of the herbaceous plant material concentrates the flavorings within the plant material and increases the amount of flavorings that can be supplied per unit volume of the smoking article. By increasing the apparent density of the plant material it becomes possible to incorporate a greater mass of plant material into the smoking article within the same volume as the smoking article. The aroma release for mainstream smoke during smoking can thus be improved and enhanced. The compaction of plant material may alternatively allow the same mass of plant material to be incorporated more efficiently into a smaller volume of the smoking article than the corresponding mass of the original plant material, so that the volume available to other components is increased .
    [0019] As the herbaceous plant material is compressed in order to increase the density during the formation of the flavoring granules, the plant material can be crushed to some extent so that the cell structure is broken or destroyed at least partially. In some cases, this results in the release of essential oils into plant material from within the cell structure, in such a way that a greater proportion of essential oils is available for release into mainstream smoke during smoking.
    [0020] In preferred embodiments of the present invention, flavor granules comprise compacted particles of a herbaceous plant leaf containing menthol, such as peppermint leaf. In particularly preferred embodiments of the present invention, the flavor granules comprise compacted mint leaf particles from plants of the genus Mint. For example, suitable types of mint leaf can be obtained from plant varieties including, but not limited to, Mint piperita, Mint arvensis, Mint niliaca, Mint citrata, Mint spicata, Mint spicata crispa, Mint cordifolia, Mint longifolia, Mint pulegium, Mint suaveolens and Mint suaveolens variegata.
    [0021] Preferably, the oil content of the mint leaf is at least about 0.6% by weight. The inclusion of mint leaf particles, such as peppermint leaf, in flavoring granules used in smoking articles according to the present invention advantageously provides an improved way of imparting mint and menthol aromas to the smoke of a smoking article. smoke.
    [0022] The term "mint flavor" is used to refer to the aroma or aroma extract present in mint plants, such as a peppermint and mint plant. The term "menthol" is used to refer to a specific flavoring component present in peppermint oil and other mint oils.
    [0023] It has been found that the compaction of the mint leaf to form the flavoring granules increases the proportion of the mint leaf menthol content that is transferred to the smoke during the smoking of a smoking article incorporating the flavoring granules. Therefore, it is not only possible to maximize the mass of plant material incorporated into a given volume of the smoking article by compacting the plant material, but the compaction also improves the delivery of menthol to the smoke. Smoking articles according to the invention are therefore able to provide a significantly improved level of aroma release for mainstream smoke.
    [0024] The improved aroma release of the flavor granules used in the present invention can be demonstrated by calculating the amount of a component of the herbaceous plant material that is released from the flavor granules into the smoke per unit volume of plant material (referred to in this document) such as delivery per cubic centimeter of apparent volume) when flavor granules are provided in the filter of a filter cigarette. A suitable test can be configured to measure the total amount in micrograms of the plant material component that is released into the mainstream smoke of the filter cigarette when the cigarette is smoked under ISO conditions. For example, during smoking, the particulate phase of the mainstream smoke can be collected in a suitable trap or filter and the collected smoke sample is then extracted in a suitable solvent and analyzed using gas chromatography to identify the levels of different components in the smoke.
    [0025] An example of a method like this to measure the amount of menthol released during smoking is the Menthol In Smoke (MIS) test. Those skilled in the art will realize that similar tests can be used alternatively to measure the amount of other components of plant material that are released into the smoke.
    [0026] Once the total amount of the flavoring component released into the smoke has been measured, the "apparent volume" (in cubic centimeters) of the flavoring granules in the filter cigarette is then calculated by dividing the weight of the plant material (grams) apparent density (grams per cubic centimeter). The delivery of the flavoring component per unit of apparent volume is then calculated by dividing the total quantity of the component delivered to the smoke (in micrograms) by the apparent volume (cubic centimeters).
    [0027] It has been found that the delivery value of certain flavoring components of the herbal plant material per cubic centimeter of apparent volume is higher for granules produced from compacted plant material than those of the original plant material. In fact, it has surprisingly been discovered that in cases where the apparent volume of plant material is increased by about 100% with the stage of compaction or densification, the delivery per cubic centimeter of apparent volume increases by more than 100%.
    [0028] Preferably, in a smoking article according to the present invention in which the flavoring granules comprise compressed mint leaf, the menthol delivery by apparent volume is at least 0.05 microgram per cubic centimeter, preferably at least 0.06 microgram per cubic centimeter, and more preferably at least 0.07 microgram per cubic centimeter. The amount of menthol delivered in the smoke can be at least 130 micrograms of menthol per mg of plant material, preferably at least 135 micrograms of menthol per mg of plant material, and more preferably at least 140 micrograms of menthol per mg of material vegetable. This is increased when compared to the amount of menthol released per mg of the original, uncompacted mint leaf.
    [0029] Preferably, the herbaceous plant material in the flavor granules is chopped prior to compaction in order to provide a particulate material of the plant material having an average particle size between 0.2 mm and 5 mm. More preferably, the average particle size of the plant material particles is between 1 mm and 2 mm. Cutting the plant material for particles within this size range has been found to advantageously improve the adherence of the particles to each other in the flavor granules.
    [0030] The compaction of the herbaceous plant material to form the flavor granules can be carried out by any suitable method. Preferably, the flavor granules are formed by means of an extrusion method, in which the plant material is compacted and shaped simultaneously into granules when being forced through a pressure extrusion die. Suitable extrusion apparatus including, for example, screw extruders, are well known to those skilled in the art. Suitable techniques for forming the granules after compaction of the plant material have been performed include, but are not limited to, high shear granulation and spheronization.
    [0031] Details of suitable extrusion and spheronization techniques can be found, for example, in "Extrusion-Spheronization - A Literature Review" by Chris Vervaet et al, 1995 International Journal of Pharmaceutics 116: 131-146.
    [0032] Preferably, the moisture content of the herbaceous plant material particles is increased to approximately 35% to 45% of volatiles in the oven before the plant material is compacted to form the granules. Preferably, the moisture content of the plant material is kept within these limits during the compaction process. In order to achieve this, for example, during an extrusion process, it may be necessary to cool the plant material and / or the compaction apparatus as the plant material is being compacted.
    [0033] The moisture content of the herbaceous plant material is expressed in this document as "% of volatiles in the oven", which is determined by measuring the weight loss in percentage of the plant material when drying the material in an oven at 103 ° C for 100 minutes. It is assumed that a significant majority of the weight loss of the flavoring material results from the evaporation of moisture from the plant material.
    [0034] Once formed, flavoring granules will typically need to go through a drying step in order to at least partially remove the water present in them. Preferably, the flavor granules formed are dried at room temperature to a moisture content of at least 6% oven volatiles (v.f.), more preferably at least 8% v.f. Preferably, the moisture content of the flavor granules formed after drying is less than 15% v.f., more preferably less than 12% v.f. and much more preferably less than 10% v.f. For example, the moisture content of the flavoring granules after drying is preferably between about 6% and about 15% v.f., more preferably between about 8% and about 12% v.f. and much more preferably between about 8% and about 10% v.f.
    The flavor granules can be formed in any suitable form, but are preferably substantially cylindrical or spherical. On average, the largest cross-sectional dimension of the flavor granules is preferably at least 0.1 mm, more preferably at least 0.2 mm. Preferably, the largest cross-sectional dimension of the flavor granules is less than 2.5 mm, more preferably less than 1.5 mm. For example, the largest cross sectional dimension is preferably between about 0.1 mm and about 2.5 mm, more preferably between about 0.2 mm and about 1.5 mm. Preferably, the particle size distribution of the flavoring granules is minimized.
    [0036] If desired, additional reagents can be incorporated into the mixture to form the flavor granules to aid in the extrusion, spheronization or granulation process, for example, by preventing or minimizing separation of the liquid from the solid or by improving the flow properties of the mixture. Suitable extrusion, spheronization and granulation aid reagents are well known to those skilled in the art. However, preferably, as previously described, the only additional reagent incorporated into the flavor granules is water.
    [0037] If it is desired to further increase the flavor charge of the flavor granules, a flavor liquid such as a liquid menthol flavor can be incorporated into the flavor granules after drying. Alternatively, or in addition, a flavoring liquid, such as a liquid menthol flavoring, can be added to the filter material in a filter incorporating the flavoring granules.
    [0038] Optionally, the flavor granules may additionally comprise a coating. A preferred coating can be formed from a low molecular weight (0.5% to 1.0%) chitosan solution. It has been found that the provision of a coating on the outer surface of the flavoring granules advantageously results in a significant reduction in migration and volatilization of volatile aromas from the flavoring liquid and particles of plant material in the flavoring granules before smoking. The provision of a coating further enhances the effect of capturing the flavoring liquid within the pores of the porous support material in such a way that the unwanted premature release of aroma from the flavoring granules can be minimized.
    [0039] Where a coating is provided on the flavoring granules, this can be applied to the dried granules obtained from the extrusion, spheronization or granulation process using any suitable apparatus, such as, for example, a fluidized bed sprayer. Suitable fluidized bed sprayers are available from Glatt GmbH, Germany.
    [0040] Smoking articles according to the present invention comprising a plurality of flavoring granules may comprise any number of flavoring granules that are suitable for providing flavor enhancement to the smoke thereof during smoking. For example, smoking articles according to the invention can comprise between about 2 and about 25,000 flavoring granules, for example, between about 2 and 15,000 flavoring granules.
    [0041] The flavoring granules can advantageously be incorporated into a wide variety of different types of smoking articles. For example, flavoring granules can be incorporated into combustible smoking articles, such as filter cigarettes, in which the aerosol generating substrate is a filler rod of chopped tobacco or other smokable material, which is burned during the act of smoke. Alternatively, the flavor granules can be incorporated into heated smoking articles of the type described above in which the aerosol generating substrate is heated to form an aerosol, rather than being burned. For example, flavor granules according to the present invention can be incorporated into a heated smoking article comprising a source of combustible heat, such as that disclosed in WO-A-2009/022232, which comprises a source of combustible heat and a aerosol generation substrate downstream of the fuel heat source. Flavoring granules can also be incorporated into heated smoking articles comprising non-combustible heat sources, for example, chemical heat sources or electrical heat sources such as electrical resistive heating elements.
    [0042] As used herein, the term "smoke" is used to describe smoke produced by combustible smoking articles, such as filter cigarettes, and aerosols produced by non-combustible smoking articles, such as heated smoking articles of types described earlier.
    [0043] In preferred embodiments of the present invention, the smoking article comprises a filter having an aroma releasing segment including a plurality of the flavor granules. Alternatively or in addition, the smoking article may comprise a rod of smokable material within which a plurality of the flavor granules are dispersed.
    [0044] In a first aspect of the present invention, a plurality of the flavor granules are provided within an aroma release segment of a filter, where the flavor granules are distributed in a plug of fibrous filter material, such as fiber cellulose acetate or paper. Preferably, the flavor granules are distributed substantially uniformly over the length of the fibrous filter material plug.
    [0045] The fibers in the fibrous filter material can be substantially aligned in the longitudinal direction of the filter and extend substantially along the total length of the fibrous filter material plug. Alternatively, the fibers in the fibrous filter material can be randomly oriented and partially extend along the length of the fibrous filter material plug. Optionally, a filter plasticizer can be applied to the fibrous filter material in a conventional manner, by spraying it on the separate fibers. Preferably, the filter plasticizer is applied to the fibrous filter material before the flavor granules are distributed therein.
    [0046] In smoking articles according to the first aspect of the invention, the flavor segment is preferably between about 5 mm and about 22 mm in length, more preferably between about 10 mm and about 15 mm in length, very more preferably about 12 mm in length.
    [0047] Preferably, smoking articles according to the first aspect of the present invention further comprise an end segment for placement in the mouth or an end cavity for placement in the mouth downstream of the aroma releasing segment, as further described details below.
    [0048] In a second aspect of the present invention, a plurality of the flavor granules are provided within an aroma release segment of a filter, wherein the aroma release segment comprises a cavity at least partially filled with the flavor granules. The cavity is provided between an upstream segment, for example, any of the rod end segments described below, and a downstream segment, for example, any of the mouth-end segments described below. Preferably, at least 40% of the cavity is filled with flavor granules, more preferably at least 60%. Preferably, up to 80% of the cavity is filled with flavoring granules, more preferably up to 100%. Smoking article cavity filters according to the second aspect of the invention can be produced using known machinery to produce charcoal filters, such as that described in EP-A-1,571,933. Such machinery is available from Filtrona International Ltd., Great Britain.
    [0049] Preferably, the cavity contains on average at least 0.5 mg of plant material per cubic millimeter of the cavity.
    [0050] Throughout the specification, the expressions "upstream" and "downstream" are used to describe the relative positions of segments or components of smoking articles according to the present invention in relation to the direction of smoke drawn through the smoking articles during use. For example, in a filter where the aroma release segment is upstream of an end segment for placement in the mouth, the smoke is drawn first through the aroma release segment and then through the end segment for placement in the mouth.
    [0051] In smoking articles according to the second aspect of the invention, the aroma release segment preferably is between about 2 mm and about 12 mm in length, more preferably between 3 mm and 8 mm and much more preferably between 4 mm and 7 mm.
    [0052] The loading of flavoring granules into the aroma release segment of smoking article filters according to the invention is preferably at least 2 mg / mm for a filter having a diameter between about 7.5 mm and about 7.85 mm, more preferably at least 5 mg / mm and much more preferably at least 8 mg / mm. The loading of flavoring granules in the flavor-releasing segment is preferably up to 16 mg / mm for a filter having a diameter between about 7.5 mm and about 7.85 mm, more preferably up to 20 mg / mm or in certain cases up to 30 mg / mm.
    [0053] Standardized loading (mg per mm) will typically be greater where the flavoring granules are supplied in a cavity according to the second aspect of the present invention than when the flavoring granules are distributed through a plug of fibrous filter material of according to the first aspect of the present invention. In smoking articles according to the first aspect of the present invention, the loading of flavoring granules within the flavor-releasing segment is preferably between 2 mg / mm and 20 mg / mm. In filters of smoking articles according to the second aspect of the present invention, the loading of flavor granules into the cavity is preferably between 20 mg / mm and 30 mg / mm.
    Preferably, the total loading of flavor granules within the flavor releasing segment is at least 20 mg, more preferably at least 50 mg and much more preferably at least 75 mg. Preferably, the total loading of the flavor granules is up to 150 mg, more preferably up to 180 mg and much more preferably up to 200 mg.
    [0055] Smoking articles according to the present invention comprising an aroma releasing segment including a plurality of flavor granules may be filters of a single segment, consisting only of the aroma releasing segment. Alternatively, smoking articles according to the invention may comprise multi-component filters comprising two or more segments. For example, smoking articles according to the present invention may comprise multi-component filters additionally comprising at least one of: a stem end segment upstream of the aroma release segment and an end segment for placement in the downstream mouth of the aroma release segment, as previously described in relation to the second aspect of the invention. One or more additional flavor-releasing segments comprising a plurality of flavor granules formed from the same plant material or a different plant material from that of the flavor granules in the first flavor-releasing segment can be optionally provided.
    [0056] Preferably, the end segment for placement in the mouth (where present) comprises filtering material. More preferably, the mouth-end segment comprises filter material which substantially lacks particulate phase filtration efficiency or has very low particulate phase filtration efficiency. The end-of-mouth segment, for example, may comprise cellulosic material, such as cellulose acetate fiber, or other suitable fibrous filtration material of low filtration efficiency. Where the mouthpiece end segment is formed of fibrous filter material, the fibers therein may extend substantially along the entire length of the mouthpiece end segment and be substantially aligned in the longitudinal direction of the filter. Alternatively, the fibers may extend partly along the length of the plug and be randomly oriented with respect to the longitudinal axis of the filter.
    [0057] The end segment for placing multi-component filters in the mouthpiece of smoking articles according to the present invention, in some embodiments, can advantageously prevent flavoring granules in the aroma-releasing segment, or in parts thereof, reach a smoker's mouth during smoking.
    [0058] Where the mouth-end segment comprises filter material, the length of the mouth-end segment is preferably between about 3 mm and about 12 mm, more preferably between about 6 mm and about 8 mm.
    [0059] Smoking articles according to the present invention may comprise an end cavity for placement in the mouth downstream of the aroma releasing segment. For example, in certain embodiments, multi-component filters of smoking articles according to the present invention may additionally comprise an end-to-mouth cavity downstream of the end-to-mouth end segment described above. The end cavity for placement in the mouth can be formed, for example, by filter paper circumscribing the filter. The length of the end cavity for placement in the mouth is preferably 6 mm or less.
    [0060] The rod end segment (where present) preferably comprises fibrous filter material. The rod end segment, for example, can comprise cellulosic material, such as cellulose acetate fiber, or other suitable fibrous filter materials such as paper. Where the stem end segment is formed of fibrous filter material, the fibers therein may extend substantially along the entire length of the stem end segment and be substantially aligned in the longitudinal direction of the filter. Alternatively, the fibers may extend partly along the length of the plug and be randomly oriented with respect to the longitudinal axis of the filter.
    [0061] The rod end segment may comprise at least one absorbent capable of removing at least one gas phase component from mainstream smoke drawn through the filter. Preferably, the at least one absorbent is selected from the group consisting of activated carbon, activated alumina, zeolites, sepiolites, molecular sieves and silica gel.
    [0062] At least one of the end segment for placement in the mouth and the stem end segment may include one or more flavorings, preferably one or more liquid flavorings, to further enhance aroma release to the smoker during smoking . Where both the mouth-end segment and the stem-end segment comprise at least one flavoring, the at least one flavoring on the mouthing end segment may be the same or different from the at least one flavoring on the end segment of stem. In addition, liquid flavorings in the mouth-end segment and in the stem-end segment can provide the same or different aroma as that of the flavor granules in the aroma release segment of the filter.
    [0063] Suitable flavors to be provided by liquid flavorings in the mouth-end and stem-end segments of multi-component filters of smoking articles according to the present invention include, but are not limited to, mint pepper, mint, coffee, tea, spices (such as cinnamon, cloves and ginger), cocoa, vanilla, fruit flavors, chocolate, eucalyptus, geranium, linalool and natural or synthetic menthol.
    [0064] For example, at least one of the end segment for placement in the mouth and the stem end segment may comprise a plug of filter material including one or more wicks impregnated with flavoring liquid. Filter plugs comprising flavoring support wicks suitable for use in multi-component filters of smoking articles according to the present invention, and methods and apparatus for producing such plugs, are described in US Patent Nos. 4,281,671 and 7,074,170 and are available from the American Filtrona Company, Richmond, Virginia, USA.
    [0065] Alternatively or in addition, at least one of the end segment for placement in the mouth and the stem end segment can include a plurality of beads impregnated with flavoring liquid. The beads can be formed, for example, from a cellulosic material bonded with a polyvinyl acetate binder, or from tobacco powder bonded with microcrystalline cellulose. Beads suitable for use in multi-component filters of smoking articles according to the present invention are manufactured and sold under the brand name Viscopearls® by Rengo Co. Ltd., Japan. Methods and apparatus for producing such beads are also described in the Order for Japanese Patent No. 10182842.
    [0066] In preferred embodiments of the present invention in which the flavor granules comprise compacted mint leaf particles, such as peppermint leaf, at least one of the end segment for placement in the mouth and the stem end segment comprises preferably a natural or liquid synthetic menthol flavoring. This further improves the aroma released to the smoke pulled through the filter during smoking and complements the menthol and mint flavors released into the smoke by the flavoring granules located in the aroma release segment.
    [0067] Multi-component filters of smoking articles according to the present invention may additionally comprise a second aroma release segment to further provide aroma enhancement to the smoker during smoking. The second flavor-releasing segment may include a plurality of flavor granules such as those described above for use in the first aroma-releasing segment. Alternatively or in addition, the second flavor-releasing segment may include tobacco leaf or non-tobacco plant leaf, or one or more liquid flavorings in any of the forms described above with respect to the end segment for placement in the mouth and the rod end segment. The second aroma release segment can be provided upstream or downstream of the first aroma release segment.
    [0068] Multi-component filters of smoking articles according to the present invention can be produced by forming separate continuous rods of filter material corresponding to each individual segment of the multi-component filter. The continuous rods are then cut to form individual sections of filter material and these sections are then combined in a known manner to form a continuous filter rod comprising multi-component filter repeating units. The continuous filter rod can then be cut subsequently at regular intervals by a cutting mechanism to produce a succession of filters of multiple distinct components.
    [0069] In certain embodiments, the wrap used to wrap the tobacco rod can be coated with a solution of aromas encapsulated in beta-cyclodextrin, which flavor the mainstream smoke during smoking. A suitable example of such a coating is Emanate® (available from V. Mane Fils, France) which is a product consisting of a range of beta-cyclodextrin inclusion complexes such as Eugenol.
    [0070] Smoking articles according to the present invention have a total nicotine-free dry matter (NFDPM) or "tar" delivery of up to about 10 mg, preferably up to about 6 mg, and more preferably up to about 1 mg. "Tar" delivery can be as low as 1 mg, more preferably as low as 0.1 mg. Preferably, the "tar" delivery is between 0.1 mg and 10 mg, more preferably between 1 mg and 10 mg or 0.1 mg and 6 mg and much more preferably between 1 mg and 6 mg.
    Preferably, the total length of smoking articles according to the present invention is between about 70 mm and about 128 mm, more preferably about 84 mm.
    [0072] Preferably, the outside diameter of smoking articles according to the present invention is between about 5 mm and 8.5 mm, more preferably about 7.9 mm.
    [0073] Preferably, where smoking articles according to the invention comprise filters, the total length of the filters is between about 18 mm and about 36 mm, more preferably about 27 mm.
    [0074] Where smoking articles according to the invention comprise multi-component filters, the length of each individual filter segment is preferably between about 5 mm and about 22 mm.
    [0075] Smoking articles according to the present invention can be packed in packs, for example, in soft packs or in boxes with hinged lid, with an inner lining coated with one or more flavorings.
    [0076] The invention will be described further, by way of example only, with reference to the accompanying drawings, in which:
    [0077] Figure 1 shows a side view of a filter cigarette according to a first embodiment of the first aspect of the present invention, comprising a single segment filter;
    [0078] Figure 2 shows a side view of a filter cigarette according to a second embodiment of the first aspect of the present invention, comprising a multi-component filter; and
    [0079] Figure 3 shows a side view of a filter cigarette according to an embodiment of the second aspect of the present invention, comprising a multi-component filter.
    [0080] The filter cigarettes shown in Figures 1 to 3 have several components in common and these components have been given the same reference numbers. In each of the side views, parts are detached to illustrate internal details of the filter.
    [0081] Each filter cigarette in general comprises an elongated cylindrical wrapped tobacco rod 2 attached at one end to an axially aligned elongated cylindrical filter 4. The wrapped tobacco rod 2 and the filter 4 are joined in a conventional manner by filter paper 6, which circumscribes the total length of the filter and an adjacent part of the involved tobacco rod 2. To mix ambient air with mainstream smoke produced during combustion of the involved tobacco rod 4, a plurality of annular perforations 8 is supplied through filter paper 6 at a location along filter 4.
    Each filter 4 includes an aroma release segment 14 comprising a plurality of flavor granules having a total weight of approximately 25 mg. The flavoring granules are cylindrical and have a larger average size of about 0.8 mm.
    [0083] The flavoring granules are formed from mint leaf, which was first chopped to a particle size between 0.2 mm and 0.5 mm before being sprayed with steam to increase the moisture content of the mint leaf to between 35% and 45% of oven volatiles. The wet mass of chopped mint leaf is then extruded through a screw extruder to compact the mint leaf in order to increase density, as well as to shape the mint leaf in the desired cross-sectional shape for the granules. The extruded mass resulting from the mint leaf granules is then chopped to form the granules having a size of about 0.8 mm and the granules are allowed to dry at room temperature.
    [0084] Filter 4 of the cigarette with filter 10 according to the first embodiment of the invention shown in figure 1 is a single segment filter consisting of an aroma release segment 14 adjacent and leaning against the involved tobacco rod 2. The The aroma release segment 14 comprises a cellulose acetate fiber buffer with a plurality of flavor granules distributed substantially uniformly therein.
    [0085] The filter cigarette 20 shown in figure 2 has a multi-component filter 4 that includes three segments in relation to end-to-end contact: an end segment for placement in the mouth 12, away from the tobacco rod 2; an aroma release segment 14 located upstream of the end segment for placement in the mouth; and a stem end segment 16, located upstream of the adjacent aroma release segment 14 and in contact with the involved tobacco stem 2.
    [0086] The end segment for placement in mouth 12 comprises a low efficiency cellulose acetate fiber plug of plasticized filtration with glycerol triacetate. The aroma release segment 14 has the same construction as that previously described for the filter cigarette 10 shown in Figure 1.
    [0087] The rod end segment 16 comprises a medium to high filter efficiency cellulose acetate fiber plug that, in use, partially filters out particulate phase components of the mainstream smoke.
    [0088] The filter cigarette 30 shown in Figure 3 has a multi-component filter 4 similar in construction to the multi-component filter 4 of the filter cigarette 20 shown in Figure 2, with three segments in relation to end-to-end contact: an end segment for placement in the mouth 12, away from the tobacco rod 2; an aroma release segment 24 located upstream of the end segment for placement in mouth 12; and a stem end segment 16, located upstream of the adjacent aroma release segment 24 and in contact with the involved tobacco stem 2. The mouth end segment 12 and the stem end segment 16 have the same construction as that previously described for the filter cigarette 20 shown in Figure 2. The aroma release segment 24 comprises a cavity containing a plurality of flavor granules.
    [0089] To form the filter cigarettes 10, 20, 30 according to the modalities of the present invention shown in Figures 1 to 3, the filters 4 are produced and then joined to the involved tobacco rods 2, which are produced in a conventionally, by the filter paper 6 using cigarette making equipment with known filter.
    [0090] To produce the multi-component filter 4 of the filter cigarette 20 shown in Figure 2, the separate continuous rods comprising multiple units of each segment 12, 14, 16 of the multi-component filter 4 are produced in a known manner and then combined to form a continuous filter rod comprising multiple multi-component filter units 4. The continuous filter rod is then cut at regular intervals by a cutting mechanism to produce a succession of distinct multi-component filters.
    [0091] To produce the multi-component filter 4 of the filter cigarette 30 shown in Figure 3, separate continuous rods comprising multiple units of each segment 12, 16 of the multi-component filter 4 are produced in a known manner. The segments 12, 16 are then placed on a buffer wrapping material in a way that creates a space between the segments 12, 16. The space is filled with the granules and then the buffer wrapping material is wrapped around the segments 12, 16, enclosing the granules within the space.
    [0092] The following comparative example demonstrates the improved aroma release of smoking articles according to the present invention: Comparative Example
    [0093] Flavoring granules were formed from peppermint leaf having an original average apparent density of about 0.28 grams per cubic centimeter. The peppermint leaf was chopped to a particle size of 0.2 mm to 0.5 mm and the minced peppermint leaf particles were sprayed with steam to form a paste having a moisture content of 35% at 45% oven volatiles. The paste was then extruded at high pressure through a screw extruder to increase the density of the plant material and form a plurality of flavor granules having an apparent density of about 0.54 grams per cubic centimeter. The flavoring granules were then dried and chopped to form cylindrical granules having a particle size of 0.2 mm to 1.5 mm.
    [0094] Three cigarettes with a sample filter were produced incorporating a tobacco rod and a filter incorporating plant material into a cavity, between an end segment for placement in the mouth and a rod end segment (see Table 1). In the first filter cigarette (Sample 1), dried minced peppermint leaf was incorporated into the cavity without compaction. In the other two filter cigarettes (Sample 2 and Sample 3), a plurality of the flavor granules were supplied in the cavity. Each of the filter cigarettes was smoked under ISO conditions (puffs of 35 ml_ lasting 2 seconds each, every 60 seconds) and the mainstream smoke was collected and extracted in an organic solvent. The liquid extract was analyzed by gas chromatography to determine the amount of menthol released by the plant material in each filter cigarette during smoking. The test results are shown in Table 1 below.
    [0095] It can be seen in Table 1 that the peppermint leaf in the flavoring granules was compacted so that the apparent density of the flavoring granules was about twice that of the original peppermint leaf. Surprisingly it was found that the delivery of menthol to smoke by flavoring granules during the smoking of samples under ISO conditions (per unit volume of plant material) is more than double that delivery of menthol by uncompressed peppermint leaf. . In particular, it can be seen when comparing the measured menthol delivery values for Sample 1 and Sample 2 that the menthol delivery per unit volume increases by more than 150% when the peppermint leaf in sample 1 is replaced by the same peppermint leaf mass in the compressed flavoring granules. The improvement in menthol delivery, therefore, is significantly greater than that expected based on the increase in the apparent density of the peppermint leaf, which corresponds to approximately 93%.


    [0096] The comparative example illustrates the significant improvement in flavor release provided by smoking articles of the present invention comprising a plurality of flavor granules formed from compacted herbaceous plant material.
    权利要求:
    Claims (12)
    [0001]
    1. Smoking article (10, 20, 30) comprising a plurality of flavoring granules, characterized by the fact that the flavoring granules are formed from a compacted herbal plant material capable of releasing aroma into the smoke produced by the smoking article (10, 20, 30), in which the herbaceous plant material is compacted by increasing the apparent density so that the apparent density of the flavoring granules is at least equal to 1.5 times the apparent density of the original herbal plant material, the apparent density of Flavoring granules are at least 0.35 grams per cubic centimeter and not more than 2.0 grams per cubic centimeter, the flavoring granules being free of non-aqueous binder materials.
    [0002]
    Smoking article (10, 20, 30) according to claim 1, characterized in that it comprises a filter having an aroma releasing segment (14, 24) including a plurality of flavoring granules.
    [0003]
    Smoking article (10, 20, 30) according to claim 2, characterized in that the aroma release segment (14, 24) includes a plug of fibrous filter material in which the flavor granules are distributed and the fibrous filtration material comprises fibers which are aligned in the longitudinal direction of the filter and which extend along the total length of the fibrous filter material plug.
    [0004]
    4. Smoking article (10, 20, 30) according to claim 2, characterized in that the aroma release segment (14, 24) includes a plug of fibrous filter material in which the flavor granules are distributed and the plug of fibrous filtration material comprises randomly oriented fibers that partially extend along the length of the plug of fibrous filtration material.
    [0005]
    Smoking article (10, 20, 30) according to any of claims 2 to 4, characterized in that the aroma release segment (14, 24) includes a cavity (24) at least partially filled with flavoring granules.
    [0006]
    Smoking article (10, 20, 30) according to claim 5, characterized by the fact that the cavity (24) contains on average at least 0.5 mg of plant material per cubic millimeter of the cavity (24).
    [0007]
    Smoking article (10, 20, 30) according to any of claims 2 to 6, characterized in that the filter additionally comprises at least one of: an end segment for placement in the mouth downstream of the aroma release (12); and a stem end segment upstream of the aroma release segment (16).
    [0008]
    Smoking article (10, 20, 30) according to any one of the preceding claims, characterized in that it comprises a rod of smokable material (2) within which a plurality of the flavor granules are dispersed.
    [0009]
    Smoking article (10, 20, 30) according to any one of the preceding claims, characterized in that the herbal plant material comprises grass leaf, preferably peppermint leaf.
    [0010]
    10. Smoking article (10, 20, 30) according to any one of the preceding claims, characterized by the fact that the plant material is compacted in such a way that the apparent density of the compacted plant material is twice that of the original plant material .
    [0011]
    11. Smoking article (10, 20, 30) according to any of the preceding claims, characterized by the fact that the flavor granules are extruded granules.
    [0012]
    12. Smoking article (10, 20,30) according to any one of the preceding claims, characterized in that the flavoring granules comprise compacted peppermint leaf and in which the flavoring granules release at least 0.05 micrograms of menthol per apparent cubic centimeter of plant material during the smoking of the smoking article (10, 20, 30) under ISO conditions.
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    同族专利:
    公开号 | 公开日
    AR084201A1|2013-04-24|
    MX347109B|2017-04-12|
    UA108910C2|2015-06-25|
    CO6751292A2|2013-09-16|
    CN103249320B|2015-08-19|
    AU2011344329B2|2014-11-20|
    TW201230974A|2012-08-01|
    EP2651254A1|2013-10-23|
    MX2013006248A|2013-07-29|
    AU2011344329A1|2013-05-02|
    EP2462822A1|2012-06-13|
    JP2014503204A|2014-02-13|
    EP2651254B1|2018-11-21|
    WO2012080174A1|2012-06-21|
    KR102017349B1|2019-09-02|
    PL2651254T3|2019-05-31|
    MY160643A|2017-03-15|
    ES2702056T3|2019-02-27|
    BR112013014515A2|2016-09-20|
    SG191120A1|2013-07-31|
    KR20130124508A|2013-11-14|
    CN103249320A|2013-08-14|
    RU2013132206A|2015-01-20|
    US9282766B2|2016-03-15|
    US20140299135A1|2014-10-09|
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    法律状态:
    2018-04-03| B06F| Objections, documents and/or translations needed after an examination request according [chapter 6.6 patent gazette]|
    2019-06-11| B06T| Formal requirements before examination [chapter 6.20 patent gazette]|
    2020-03-03| B06A| Notification to applicant to reply to the report for non-patentability or inadequacy of the application [chapter 6.1 patent gazette]|
    2020-07-14| B09A| Decision: intention to grant [chapter 9.1 patent gazette]|
    2020-09-29| B16A| Patent or certificate of addition of invention granted|Free format text: PRAZO DE VALIDADE: 20 (VINTE) ANOS CONTADOS A PARTIR DE 12/12/2011, OBSERVADAS AS CONDICOES LEGAIS. |
    优先权:
    申请号 | 申请日 | 专利标题
    EP10252103.6|2010-12-13|
    EP10252103A|EP2462822A1|2010-12-13|2010-12-13|Smoking article including flavour granules|
    PCT/EP2011/072459|WO2012080174A1|2010-12-13|2011-12-12|Smoking article including flavour granules|
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