JPH0928366A - Cigarette - Google Patents

Abstract

PROBLEM TO BE SOLVED: To produce a cigarette containing rolled paper coated with a flavor producing material, excellent in retaining stability of a flavor component without emitting an unpleasant taste or odor and readily emitting the flavor component by combustion. SOLUTION: This cigarette is obtained by coating rolled paper (16) wrapping a tobacco filler (14) with a powder of a flavor producing material capable of including a flavor component holding unit including a thermally irreversibly gelled thermally irreversibly coagulable glucan and a flavor component held in the holding unit without emitting a sufficient amount of the flavor component until the flavor producing material burns in the form of a belt (18).

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a cigarette, and more particularly to a cigarette in which a flavor generating material is applied to a wrapping paper that wraps a rod-shaped tobacco filler.

[0002]

2. Description of the Related Art Cigarettes are a representative smoking article in which dried tobacco products are mainly used as a smoking material and the flavors of the tobacco products are burned to give the human taste and smell. Therefore, a flavor generating material containing a flavor component has been conventionally used.

For example, in JP-A-5-146285 and JP-A-5-320097, a technique for improving the flavor of tobacco by mixing a predetermined flavor generating material into a tobacco filler or mixing it in a wrapping paper. Is disclosed. In particular, the former publication also discloses applying a flavor generating material to a wrapping paper. When applying the flavor generating material to the wrapping paper, it is easier to adjust the timing of the flavor generation from the flavor generating material due to combustion, as compared with the case where the flavor generating material is mixed with the tobacco filler or the wrapping paper. It is considered that there is an advantage that the usage amount can be reduced.

[0004] However, conventional flavor-generating materials have poor retention stability of flavor components, and therefore smoking articles (cigarettes) containing conventional flavor-generating materials simply volatilize the flavor components when stored for a long period of time. No, there is a tendency that the flavor cannot be tasted stably during smoking. It is also necessary that the flavor generating material does not generate an unpleasant taste / odor due to burning or the like.

[0005]

SUMMARY OF THE INVENTION An object of the present invention is to improve a cigarette for controlling the flavor of a cigarette by applying a flavor generating material to a wrapping paper that encloses a rod-shaped tobacco filler. That is, the present invention is to provide a cigarette having excellent flavor component retention stability, does not generate an unpleasant taste and odor, and is coated with a flavor generating material that easily diffuses the flavor component by burning. And

[0006]

The present invention has been made to solve the above-mentioned problems by using a heat irreversible coagulable glucan which is heat irreversibly gelled as a holder for holding a flavor component. That is, the present invention is a cigarette having a tobacco column portion consisting of a rod-shaped tobacco filler and a cigarette paper encapsulating the cigarette filler, on the cigarette paper, a heat irreversibly gelled heat irreversible coagulating glucan. Provided is a cigarette, which comprises a flavor component holder to be included and a flavor generating material containing the flavor component held by the holder and releasing a sufficient amount of the flavor component only by burning.

In a preferred embodiment of the present invention, the flavor-generating material is obtained by heat-gelling a mixture of ungelled heat irreversible coagulating glucan and a flavor component. Glucan gelation is usually performed in the absence of a gelling agent. Curdlan is preferable as the glucan used.

In the present invention, the flavor component may be hydrophilic, hydrophobic, or a combination thereof. When the flavor component contains a hydrophobic flavor component, the flavor generating material can contain an oily solvent of the hydrophobic flavor component. The oily solvent may be a medium chain saturated fatty acid triglyceride. The flavor generating material preferably contains an emulsifier. Furthermore, in this case, the flavor component can also include a hydrophilic flavor component in addition to the hydrophobic flavor component.

In another embodiment of the present invention, the flavor generating material may contain a softening agent including a polyhydric alcohol or a saccharide. As the application form of the flavor generating material, a form of a plurality of annular bands spaced from each other on the circumferential surface of the wrapping paper, a form of a band extending in the axial direction of the tobacco column part, or a form applied to the wrap part of the wrapping paper is used. included. The powder of the flavor generating material is usually applied to the wrapping paper together with the binder, and the particle size thereof is generally 10 to 200 μm.

The flavor-generating material of the present invention comprising the above-mentioned glucan thermo-irreversible gel firmly fixes and retains the flavor component under normal storage conditions, and easily releases sufficient flavor component by burning (ie, Only a sufficient amount of flavor component is released by combustion: generation of flavor component). Further, the flavor generating material of the present invention does not generate an unpleasant taste and odor due to combustion.

[0011]

Embodiments of the present invention will be described below in detail. The cigarette of the present invention has a tobacco column portion composed of a rod-shaped tobacco filler and a wrapping paper that wraps the tobacco filler, and the powder of the flavor generating material of the present invention is applied onto the wrapping paper.

The present inventors have an excellent retention stability of the flavor component under normal storage conditions, but easily emit a sufficient amount of the flavor component by burning and generate an unpleasant taste and smell by burning. As a result of diligent research to develop a flavor-generating material that does not have heat, a heat-irreversible gel of curdlan or other heat-irreversible coagulant glucan such as β-1,3-glucan is used as a carrier for the flavor component. It was found that the purpose of can be achieved. As a result of further research, when the flavor component is blended with the glucan before the glucan is gelated by heating, the retention of the flavor component is higher than that when the flavor component is added to the glucan after it is gelled. It was found that the persistence of emission of the flavor component was extremely high. That is, when the flavor component is mixed with the glucan before gelation and then the glucan is gelled, the flavor component is incorporated into the three-dimensional network structure of the glucan molecule and more firmly fixed and retained.

The glucans used in the present invention are known per se. For example, the curdlan most preferably used in the present invention is a linear β-1,3-glucan in which a D-glucose molecule is β-glucosidic-bonded at the 1-3 position, is water-insoluble, and is most organic. It has the property of being insoluble in solvents. Moreover, glucan is safe for the human body (for example, in JP-A-1-289457, β-1,3-glucan such as curdlan can be mixed with a water-soluble polymer to produce an edible film. Disclosed). Glucan is usually commercially available in the form of powder.

The β-1,3-glucan is obtained by subjecting its dispersion in water to a gelling critical temperature (for example, 80% for curdlan).
When heated to a temperature above ℃), it gels, and this gel
It does not melt when heated again (ie,
It is a heat irreversible gel).

The present inventors have found that the heat-irreversible gel of such heat-irreversible coagulating glucan such as β-1,3-glucan firmly fixes and retains the flavor component, but the flavor component is easily released by burning. In addition, it was found that burning does not generate substances that inhibit flavor such as unpleasant stimuli, spiciness, and fiber odor.

The flavor component used in the flavor generating material of the present invention is preferably liquid or solid (that is, non-gaseous) at the temperature at which the below-described dispersion of heat-irreversible glucan in water is prepared. The flavor component is not particularly limited as long as it is a flavor component satisfying human taste through taste and smell.
Both hydrophilic and hydrophobic flavor components can be used. As examples of the hydrophilic flavor component, leaf tobacco extract, natural plant flavor (eg, licorice, st. John's bread, plum extract, peach extract, etc.), acids (eg, malic acid, tartaric acid, citric acid, etc.) ), Sugars (eg glucose, fructose, isomerized sugar etc.), nicotine salts (eg nicotine citrate etc.)
There are, as hydrophobic flavor components, tobacco powder, menthol, cocoa (powder, extract, etc.), esters (for example, isoamyl acetate, linalyl acetate, isoamyl propionate, linalyl butyrate), natural essential oils (vegetable) As, for example, vanilla extract, spearmint, peppermint, cassia, jasmine and the like; as animal properties, for example, musk, amber, civet, catrium, etc.),
There are simple fragrances (eg, anethole, limonene, linalool, eugenol, etc.). These flavor components can be used alone or in combination of two or more.

The concentration of the flavor component in the flavor-generating material of the present invention may be a concentration sufficient to satisfy human taste through the taste and smell when the flavor-generating material is burned, and the concentration is arbitrary. Can be adjusted to. More specifically, the flavor component is contained in the final flavor generating material in an extremely small amount or 2
It is present in a proportion of 0% by weight, preferably 5 to 10% by weight.

In order to produce the flavor generating material of the present invention, first, glucan, which is usually in the form of powder, is rapidly stirred in water to obtain a dispersion (glucan slurry). The dispersion is preferably prepared by stirring with a mixer at a temperature of 20 to 30 ° C. This gives a stable dispersion of glucan in water. When a large amount of glucan such as curdlan is dispersed in water, the viscosity of the slurry becomes high and it becomes difficult to form a slurry that is easy to handle. Particularly when the flavor-generating material is prepared in the form of a sheet, the curdlan is preferably present in the dispersion in water at a concentration of 1 to 20% by weight, and most preferably at a concentration of 3 to 5% by weight.

In a preferred embodiment of the present invention, a desired flavor component is added to a glucan dispersion in water in a desired ratio and mixed. In that case, when the flavor component is hydrophobic, the hydrophobic flavor component is preferably used as an oily solvent (for example, vegetable fats or oils or saturated fatty acid triglyceride) as the solvent, preferably as a food additive. Dissolve with an emulsifier (for example, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, lecithin) to prepare a dissolved material in advance, and mix this with a dispersion in glucan in water. Similarly, it is preferable to carry out dispersion and emulsification by stirring at high speed. As the oily solvent of the hydrophobic flavor component, most hydrophobic flavor components can be dissolved well,
Since it does not contain unsaturated fatty acids, its oxidative stability is extremely high,
It is particularly preferable to use medium-chain saturated fatty acid triglyceride (MCT), which has a low viscosity and is easy to handle. By using the emulsifier, a preferable emulsion is formed in which the flavor component is uniformly dispersed and retained.

When preparing the above-mentioned melt, a hydrophilic flavor component may also be added. After the hydrophobic flavor component is dissolved in the oily solvent, it is stabilized as a fine emulsion by high speed stirring. Moreover, the hydrophilic flavor component is uniformly dispersed and stabilized in the high-viscosity glucan dispersion liquid.

In the glucan dispersion in water containing a flavor component, a polyhydric alcohol (eg, glycerin, propylene glycol, etc.) is added in order to impart flexibility to the obtained sheet and facilitate peeling from the support. And / or saccharides (eg, monosaccharides such as glucose and fructose; disaccharides such as maltose, saccharose and lactose; polysaccharides such as cellulose and starch; oxidative derivatives such as aldonic acid and uronic acid) It is also preferable to add a sex imparting agent. The polyhydric alcohol and the saccharide can control the flexibility of the obtained sheet by adjusting the ratio of the amount used.

The glucan dispersion in water containing the flavor component and other components thus obtained is, if necessary, subjected to defoaming treatment under reduced pressure, and then on a suitable support (for example, a stainless steel belt). Cast into a thin film sheet. This is heated and dried at a temperature at which glucan gels irreversibly by heat (for example, in the case of curdlan, a temperature of 80 ° C to 140 ° C). As a result, for example, the water content is 10
%, The glucan becomes a heat irreversible gel in a state where the flavor component is firmly fixed and held, and the flavor generating material of the present invention is obtained. This gelation is performed only by heating and no gelling agent is used. As mentioned above, in the present invention, the glucan is subjected to heat gelation as a dispersion in water. Compared to the case where glucan is used as an aqueous alkaline solution, when it is used as a dispersion in water, the flavor of the flavor component is not adversely affected.

The flavor-generating material of the present invention comprising a glucan gel retaining the flavor component thus obtained can be easily peeled from the support. Note that, if necessary, the glucan gel may be humidified and harmonized during the peeling.

The flavor-generating material of the present invention has an excellent property that it hardly diffuses a flavor component under ordinary storage conditions (for example, 22 ° C. and 60% relative humidity), but immediately upon combustion. In addition, no unpleasant taste or smell is generated by burning. The flavor generating material of the present invention is insoluble in water, insoluble in most organic solvents, and safe.

The amount of each component in the final flavor generating material is preferably as follows. The amount of glucan, especially curdlan, is 2 to 70% by weight, preferably 10 to 40% by weight. If the glucan content exceeds 70% by weight, the flexibility of the resulting gel tends to decrease, and if it is less than 2% by weight, the gel formation tends to be incomplete.

The amount of oily solvent is not more than 30% by weight, preferably 5 to 15% by weight. When it exceeds 30% by weight, the oily solvent is not contained in the glucan gel and leaks out of the glucan gel.

The amount of emulsifier is less than 30% by weight, preferably 5 to 15% by weight. If it exceeds 30% by weight,
Like oily solvents, emulsifiers are no longer contained within the gel and leak out of the glucan gel. Therefore, it is preferable that the total amount of the oily solvent and the emulsifier does not exceed 30% by weight, and the ratio of the oily solvent and the emulsifier is 2: 1.
Is the best.

The total amount of polyhydric alcohol and saccharide is 50% by weight or less, preferably 10 to 30% by weight.
(A saccharide that also serves as a flavor component can be used within this range).

The flavor generating material of the present invention can be finely pulverized with a hammer mill or the like, usually mixed with an appropriate binder, and applied to a wrapping paper. The crushed flavor generating material (powder) is 10 to 200 μm, preferably 30.
It is desirable to have a particle size of ˜100 μm.

The wrapping paper used in the cigarette of the present invention is used in ordinary cigarettes and is not particularly limited. As the binder used by being mixed with the flavor generating material of the present invention, those used as a paste for wrapping an ordinary cigarette paper can be used. Such a paste is preferably a paste containing ethylene-vinyl acetate copolymer (EVA) or carboxymethyl cellulose (CMC) as a main component.

The blending ratio (weight) of the flavor generating material powder and the binder is 1:99 to 50:50, preferably,
It is preferably 10:90 to 30:70. After the mixture of the flavor generating material and the binder thus prepared is applied to a wrapping paper, the cigarette of the present invention can be obtained by winding the cigarette by a conventional method so that the coated surface faces the inside. The flavor generating material and the binder can be applied on the inner circumference of the wrapping paper in the form of a plurality of annular bands spaced apart from each other or in the form of a band extending in the axial direction of the tobacco column section. Most conveniently, the flavor generating material and binder are applied to the wrap portion of the paper wrapper. As the tobacco filler, usual tobacco cuts, tobacco substitute cuts, and the like can be used. A filter may be attached to the cigarette of the present invention.

FIG. 1 is a perspective view showing an example of a cigarette of the present invention. The cigarette 10 shown in FIG. 1 has an appearance similar to that of an ordinary cigarette with a filter. That is,
The cigarette 10 has a tobacco column portion 12, and a normal filter 20 is attached to one end of the cigarette column portion 12.
The filter 20 is composed of a large number of fibrous materials 22 bound by a plasticizer, has a diameter substantially the same as that of the tobacco column 12, and is attached by a mounting paper 24.

The tobacco column section 12 has filled rod-shaped tobacco cuts 14, and the rod-shaped tobacco cuts 14 are provided.
Are wrapped with a wrapping paper 16. Tobacco column part 1
2 has a circumference of 15 mm to 27 mm, and the packing density of the tobacco cut 14 is usually 200 mg / cm ^3.
To 270 mg / cm ³ .

The flavor generating agent powder is applied to the inner peripheral surface of the wrapping paper 16 by the binder in the form of a plurality of annular bands 18 which are separated from each other in the axial direction of the column portion 12 at intervals of, for example, 10 to 20 mm. Has been done. Each ring 18
Can have a width of about 1 mm to 8 mm, and the coating thickness can be 10 to 250 μm.

The cigarette shown in FIG. 1 can be manufactured by applying, for example, the method and apparatus for stabilizing the leading end surface of a cigarette disclosed in Japanese Patent Laid-Open No. 4-187074. That is, in the method and apparatus, the position of the gluing part is made to correspond to the position of the annular band 18 shown in FIG. 1, and the mixture of the flavor generating material powder and the binder is used in place of the gluing to obtain a desired amount. The cigarette can be easily manufactured.

The cigarette 12 shown in FIG.
The cigarette filler 14 is ignited, the tobacco filler 14 is burned together with the wrapping paper 16, and the filter portion 20 absorbs smoke. The flavor component is diffused from the flavor generating material each time combustion reaches the annular zone 18,
You can enjoy the taste of flavor with impact each time.

FIG. 2 is a perspective view showing another example of the cigarette of the present invention. The cigarette 30 shown in FIG. 2 has the same structure as the cigarette shown in FIG. 1 except that the coating form of the mixture of the flavor generating material powder and the binder is different (hence the same reference numerals as those in FIG. 1 are used to indicate the similar portions). Using
The explanation is omitted). That is, in the cigarette 30, the mixture of the flavor generating material powder and the binder is arranged on the inner surface of the wrapping paper 16 so as to be spaced apart from each other in the circumferential direction of the tobacco column section 12, and extends in the axial direction of the tobacco column section 12. It is applied as a plurality of bands 32. In FIG.
These bands 32 are formed over almost the entire length of the wrapping paper 16. When this cigarette 30 is smoked, the flavor from the flavor generating material can be always enjoyed during smoking. In addition,
Although a plurality of bands 32 are shown in FIG. 2, the number of bands 32 may be one.

FIG. 3 is a perspective view showing another example of the cigarette of the present invention. The cigarette 40 shown in FIG. 3 has the same structure as the cigarette shown in FIG. 1 except that the coating form of the mixture of the flavor generating material powder and the binder is different (hence the same reference numerals as those in FIG. 1 are used to indicate the similar portions). Using
The explanation is omitted). That is, in the cigarette 40, the mixture of the flavor generating material powder and the binder is applied to the wrap portion 42 of the wrapping paper 16. Cigarette 40
Is obtained by blending the flavor generating material powder of the present invention into a lap paste used when winding a cigarette using a normal wrapping paper, and using this to wrap (bond) the wrapping paper by a usual method. Therefore, it is extremely convenient in manufacturing. This cigarette 40 can be said to be a special form of the cigarette described with reference to FIG. 2. When this cigarette 40 is also smoked, the flavor from the flavor generating material can be always enjoyed during smoking.

As described above, in the case of applying the flavor generating material to the wrapping paper, by devising the form of application as compared with the case of mixing the flavor generating material into the tobacco filler or the wrapping paper,
It can be seen that it is easy to adjust the timing of flavor generation from the flavor generating material due to combustion, and the amount used can be reduced.

[0040]

EXAMPLES The present invention will be described below with reference to examples, but the present invention is not limited thereto. Example 1 2 g of menthol and 2 g of lecithin were dissolved in 4 g of MCT,
A menthol mixed solution was prepared. On the other hand, 12 g of curdlan powder was dispersed in 288 g of water under the conditions of a temperature of 25 ° C. and a rotation speed of stirring of 3000 ppm, and the menthol mixed solution was added to this and stirred for 5 minutes to emulsify. 8 g of cocoa and 6 g of sorbitol (15 g based on the total composition)
%) And 6 g of glycerin (15% by weight based on the total composition) were added and stirred under the same conditions to obtain a curdlan slurry. This slurry was applied to a stainless steel belt at 0.
The sheet was cast into a film having a thickness of 5 to 1.0 mm and dried at 110 ° C. By this drying,
The curdlan thermally irreversibly gelled and the menthol was retained and fixed within it. Further, this curdlan sheet was peeled from the belt to obtain a flavor generating material sheet of the present invention. The thickness of this sheet was 0.1 to 0.2 mm.

The above flavor generating material sheet was stored for 20 days under the conditions of a temperature of 22 ° C. and a relative humidity of 60%, and the menthol concentration was measured and sensory evaluation was performed. The menthol concentration was measured by gas chromatography. as a result,
Menthol remained in the sheet at a rate of 95% or more after 20 days, and the sensory evaluation was the same as before storage.

This flavor generating material sheet was crushed with a hammer mill and mixed with a CMC-based binder (weight ratio 1: 4),
This was applied to a wrapping paper, and the cigarette having the structure shown in FIG. 1 was manufactured using this coated wrapping paper. When I smoked this,
Immediately after smoking, the fragrance of the flavor component such as menthol was generated, and the flavor with the impact of menthol could be intermittently enjoyed through 10 times of puffing. In addition, when burning, no generation of substances such as irritation, pungent taste, fiber odor, and flavors such as menthol, which were derived from the sheet material mainly composed of curdlan, was observed.

Example 2 Under the temperature and stirring conditions of Example 1, 12 g of curdlan powder was dispersed in 288 g of water, and 0.5 g of licorice, which is a hydrophilic flavor component, was added and dispersed therein. To this dispersion, 8 g of cocoa, 6 g of sorbitol and 6 g of glycerin were added and stirred under the same conditions to obtain a curdlan slurry.
Using this slurry, in the same manner as in Example 1, a flavor generating material sheet of the present invention in which licorice was held and fixed therein was obtained.

A portion of this flavor-generating material sheet was stored in a sheet form for 20 days as in Example 1, and the other portion was crushed and applied to a wrapping paper together with a binder, and then a cigarette was produced using the same. After smoking, sensory evaluation was carried out.

As a result, the sensory evaluation of the sheet was the same as that before storage even after storage for 20 days. In addition, the cigarette produced a scent of a flavor component such as licorice immediately after smoking, and was able to enjoy the flavor with the impact of licorice intermittently through 10 puffs. In addition, when burning, no irritation, pungent taste, fiber odor, etc., or substances that inhibit flavors such as licorice derived from the sheet material mainly composed of curdlan were observed.

Example 3 Spearmint oil (0.1 g) and lecithin (2 g), which are hydrophobic flavor components, were dissolved in 4 g of MCT to prepare a spearmint oil mixture. On the other hand, under the temperature and stirring conditions of Example 1, 12 g of curdlan powder was dispersed in 288 g of water, the spearmint mixed solution was added thereto, and the mixture was stirred for 5 minutes to emulsify. Add 8 g of cocoa and 6 parts of sorbitol to this emulsified dispersion.
g and 6 g of glycerin were added and stirred under the same conditions to obtain a curdlan slurry. Using this slurry, a flavor generating material sheet of the present invention in which spearmint oil was held and fixed therein was obtained in the same manner as in Example 1.

Similar to Example 1, a part of this flavor generating material sheet was stored for 20 days in a sheet form, and the other part was crushed and applied on a wrapping paper together with a binder. Using this, a cigarette was produced and smoked. , Respectively, sensory evaluation was performed.

As a result, the sensory evaluation of the sheet was the same as that before storage even after storage for 20 days. In addition, the cigarette emits a scent of a flavor component such as spearmint oil immediately after smoking, and the flavor with the impact of spearmint oil can be intermittently enjoyed through 10 puffs. In addition, when burning, no substances derived from the sheet material mainly composed of curdlan, such as irritation, spiciness, fiber odor, and spice mint oil, which inhibit flavor, were not observed.

Example 4 A spearmint oil mixed solution was prepared in the same manner as in Example 3. On the other hand, under the temperature and stirring conditions of Example 1, water 288
12 g of curdlan powder was dispersed in g, and the spearmint mixed liquid was added to this and stirred for 5 minutes to emulsify to obtain a curdlan slurry. The slurry was gradually heated with stirring to remove water, and then the temperature was raised to 110 ° C to cause gelation. The curdlan thermally irreversibly gelled, holding and fixing the spearmint oil inside. This gel was vacuum dried and crushed with a hammer mill to obtain the powdery flavor generating material of the present invention.

This powdery flavor generating material was mixed with a CMC-based binder in the same manner as in Example 1, this was coated on a wrapping paper, and the coated wrapping paper was used to produce a cigarette having the structure shown in FIG. When I smoked this cigarette, the scent of spearmint oil was immediately generated when I smoked it.
I could always enjoy the flavor of spearmint oil through the number of puffs. In addition, no substances such as irritation, spiciness, and fiber odor derived from the sheet material mainly composed of curdlan, which hinder the flavor of spearmint oil, were observed during combustion.

Example 5 A spearmint mixed solution was prepared in the same manner as in Example 3. On the other hand, under the temperature and stirring conditions of Example 1, 12 g of curdlan powder was dispersed in 288 g of water, 0.5 g of the spearmint mixed liquid and 0.5 g of licorice were added, and the mixture was stirred for 5 minutes to emulsify. Add 8 g of cocoa and 6 parts of sorbitol to this emulsified dispersion.
g and 6 g of glycerin were added and stirred under the same conditions to obtain a curdlan slurry. Using this slurry, as in Example 1, hold spearmint and licorice inside.
A fixed flavor generating material sheet of the present invention was obtained.

Similar to Example 1, this flavor generating material sheet was partially stored in a sheet form for 20 days, and the other portion was crushed. This crushed flavor generating material was applied to a wrapping paper together with a binder in the same manner as in Example 4 to produce a cigarette having a structure shown in FIG. 3 and smoking.

As a result, the sensory evaluation of the sheet was the same as that before storage even after storage for 20 days. In addition, the cigarette was scented with a flavor component such as spearmint oil and licorice immediately after smoking, and the flavor component could be always tasted through 10 puffs. In addition, when burning, no irritation, spiciness, fiber odor, and other substances that inhibit flavors such as spearmint oil and licorice derived from the sheet material mainly composed of curdlan were observed.

Experimental Example 1 A menthol mixed solution was prepared in the same manner as in Example 1. Under the temperature and stirring conditions of Example 1, 12 g of curdlan powder was dispersed in 288 g of water, and the menthol mixed solution was added thereto.
The mixture was stirred for 5 minutes, emulsified and dispersed. To this emulsified dispersion was added 4 g of sorbitol (10% by weight based on the total composition) and 8 g of glycerin (20% by weight based on the total composition),
Further, 8 g of cocoa powder was added and stirred under the same conditions to obtain a curdlan slurry. Using this slurry, a flavor generating material sheet of the present invention was obtained in the same manner as in Example 1.

The present invention was carried out in the same manner as described above except that the amount of sorbitol was changed to 8 g (20% by weight based on the total composition) and the amount of glycerin was changed to 4 g (10% by weight based on the total composition). A flavor generating material sheet was obtained.

When these sheets and the sheet obtained in Example 1 were compared in terms of flexibility, when the sorbitol / glycerin weight ratio was 10/20, the flexibility of the sheet increased and the elasticity was soft. A sheet was obtained, and when the ratio was 20/10, the flexibility of the sheet was reduced and a hard sheet was obtained. As a result of various studies on these sheets, the sorbitol / glycerin weight ratio was 1
It was found that in the case of 5/15, a sheet having easy flexibility and having optimum flexibility can be obtained.

[0057]

As described above, according to the present invention, there is provided a flavor generating material which is excellent in retention stability of a flavor component, does not generate an unpleasant taste and odor, and easily diffuses the flavor component by burning. A cigarette applied to a wrapping paper is provided. By devising the application form of the flavor generating material, the timing of flavor generation can be adjusted.

[Brief description of drawings]

FIG. 1 is a perspective view showing an example of a cigarette of the present invention.

FIG. 2 is a perspective view showing another example of the cigarette of the present invention.

FIG. 3 is a perspective view showing still another example of the cigarette of the present invention.

[Explanation of symbols]

12 ... Tobacco column part, 14 ... Rod-shaped tobacco filler,
16 ... Wrapping paper, 18, 32, 42 ... A strip containing a flavor generating material.

Claims (17)

[Claims] 1. A cigarette having a tobacco column portion comprising a rod-shaped tobacco filler and a wrapping paper encapsulating the tobacco filler, the heat irreversibly gelled heat irreversible coagulating glucan on the wrapping paper. A cigarette characterized by comprising a flavor component holder to be included and a flavor component held on the holder, and applying a powder of a flavor generating material which releases a sufficient amount of the flavor component only by burning. 2. The cigarette according to claim 1, wherein the flavor generating material is obtained by heating and gelling a mixture of a non-gelling heat irreversible coagulating glucan and a flavor component. 3. The glucan is curdlan.
Alternatively, the cigarette according to item 2. 4. The cigarette according to claim 1, wherein the flavor component includes a hydrophilic flavor component. 5. The cigarette according to claim 1, wherein the flavor component includes a hydrophobic flavor component. 6. The flavor component is menthol.
Cigarette as described. 7. The cigarette according to claim 5, wherein the flavor generating material contains an oily solvent of a hydrophobic flavor component. 8. The cigarette according to claim 7, wherein the oily solvent is a medium chain saturated fatty acid triglyceride. 9. The cigarette according to claim 7, wherein the flavor generating material contains an emulsifier. 10. The cigarette according to any one of claims 5 to 9, wherein the flavor component also includes a hydrophilic flavor component. 11. The cigarette according to claim 1, wherein the flavor generating material contains a softening agent containing a polyhydric alcohol or a saccharide. 12. The cigarette according to claim 1, wherein the gelling is performed in the absence of a gelling agent. 13. The cigarette according to any one of claims 1 to 12, wherein the flavor generating material is applied to the peripheral surface of the wrapping paper in the form of a plurality of annular bands spaced apart from each other. 14. The cigarette according to claim 1, wherein the flavor generating material is applied to the wrapping paper in the form of a band extending in the axial direction of the tobacco column section. 15. The cigarette according to claim 1, wherein the flavor generating material is applied to the wrap portion of the wrapping paper. 16. The cigarette according to claim 1, wherein the flavor generating material powder is applied to the wrapping paper together with a binder. 17. The flavor-generating material powder is 10 to 20.
A particle size of 0 μm according to any one of claims 1 to 16.
Cigarette described in the item.