Japan Tobacco Inc.

Tatsuya Kusakabe

Yuji Yamamoto

Yasuo Tanaka

Fumio Sashide

Takeshi Bandai

A method for preparing a flavor-containing sheet for a smoking article, characterized by includes a step of extending a raw material slurry on a substrate, wherein the slurry contains polysaccharide including at least one of carrageenan and gellan gum, a flavor, an emulsifier and 70 to 95 wt % of water, has the flavor content of 100 to 1000 wt % based on the polysaccharide, and has a temperature of 60 to 90&#xb0; C. in a sol state, a step of cooling the extended raw material slurry to a sample temperature of 0 to 40&#xb0; C. to form a gel, and a heat-drying step includes heating the gelled raw material and drying it at a sample temperature of 70 to 100&#xb0; C.

Method for preparing flavor-containing sheet for smoking article, flavor-containing sheet for smoking article prepared by the method, and smoking article comprising the same

A method for preparing a flavor-containing sheet for a smoking article, characterized by comprising a step of extending a raw material slurry on a substrate, wherein the slurry contains polysaccharide consisting of gellan gum and tamarind gum, a flavor, an emulsifier and 70 to 95 wt % of water, has a weight ratio of gellan gum to tamarind gum of 1:1 to 3:1, and has a temperature of 60 to 90&#xb0; C. in a sol state, a step of cooling the extended raw material slurry to a sample temperature of 0 to 40&#xb0; C. to form a gel, and a heat-drying step comprising heating the gelled raw material and drying it at a sample temperature of 70 to 100&#xb0; C.

A cigarette includes a tobacco rod in which a tobacco filler containing cut tobacco is wrapped with a cigarette paper, the tobacco rod being constituted by a distal end portion, a proximal end portion and a center portion, and a filter, the proximal end portion being connected to the filter. The distal end portion includes a volatile flavor-containing material incorporated in a gel of a polysaccharide, the center portion includes or does not include the volatile flavor-containing material, the proximal end portion includes or does not include the volatile flavor-containing material, and there is no case where both the center portion and the proximal end portion include the volatile flavor-containing material.

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Tokyo, Japan

Tatsuya Kusakabe