Patent Publication Number: US-2020281257-A1

Title: Nozzle for manufacturing flavor capsule of tobacco

Description:
CROSS-REFERENCE TO RELATED APPLICATIONS 
     This application is a divisional of U.S. patent application Ser. No. 15/562,705, filed Sep. 28, 2017, which is a national phase entry under 35 U.S.C. § 371 of International Patent Application PCT/KR2016/003246, filed Mar. 30, 2016, designating the United States of America and published as International Patent Publication WO 2016/159648 A1 on Oct. 6, 2016, which claims the benefit under Article 8 of the Patent Cooperation Treaty to Korean Patent Application Serial Nos. 10-2015-0045122 and 10-2015-0045125, both filed Mar. 31, 2015. 
    
    
     TECHNICAL FIELD 
     Example embodiments relate to a method and apparatus for manufacturing a flavor capsule of a cigarette and, more particularly, to a method and apparatus for manufacturing a flavor capsule of a cigarette that may allow a membrane to be desirably bound to a flavored liquid. 
     BACKGROUND 
     In general, to manufacture cigarettes, various types of leaf tobacco are blended and processed to provide desired flavors and tastes to the cigarettes. The processed leaf tobacco is cut and folded to produce a cut tobacco leaf, and the cut tobacco leaf is then rolled with a cigarette paper to produce a filter-free cigarette. As necessary, a filter may be attached to such a filter-free cigarette. 
     The cigarette paper may be made with, for example, flax, wood pulp, and the like, and a need to be produced to maintain a burning quality and a taste of a cigarette while the cigarette is being smoked. The cigarette filter may include activated carbon, flavoring substances, etc. The cigarette filter may be embodied as a mono-filter or a multi-filter, and wrapped with a cigarette filter wrapping paper. The cut tobacco leaf and the cigarette filter are connected through a tipping paper that includes fine holes. 
     The cigarette filter may include a flavor capsule containing therein a flavor or incense. Thus, a user may taste the flavor, for example, a menthol flavor, when the flavor capsule is torn during smoking. Here, strength of the flavor capsule is important. For example, the flavor capsule may need to be torn based on a degree of an external force applied by the user during smoking, while also not being torn when the external force is not applied. Thus, there is a desire for a development of a method and apparatus for manufacturing a flavor capsule having a desirable strength. 
     BRIEF SUMMARY 
     Technical Goals 
     Example embodiments provide a method and apparatus for manufacturing a flavor capsule of a cigarette that may improve efficiency in a process of manufacturing the flavor capsule by manufacturing a membrane and manufacturing the flavor capsule through a series of processes, and may manufacture the membrane to be desirably bound to a flavored liquid, thereby preventing the flavor capsule from being randomly torn to achieve stability and provide a user with reliability by tearing the flavor capsule only when an external force is applied by the user. 
     Example embodiments also provide a method and apparatus for manufacturing a flavor capsule of a cigarette that may have a dual discharge structure in which a flavored liquid and a membrane are discharged through respective discharge paths and, thus, an initial form of the flavor capsule is formed when the flavored liquid and the membrane are discharged through the respective discharge paths, thereby improving efficiency in a process of manufacturing the flavor capsule. 
     Example embodiments also provide a method and apparatus for manufacturing a flavor capsule of a cigarette that may maintain an appropriate viscosity and temperature of a membrane during a process of manufacturing and transferring the membrane, and thus secure production stability and formability of the flavor capsule. 
     Technical Solutions 
     According to an example embodiment, there is provided a method of manufacturing a flavor capsule of a cigarette, the method including manufacturing a membrane of the flavor capsule by a membrane manufacturer configured to manufacture a membrane, manufacturing the flavor capsule by an apparatus for manufacturing the flavor capsule using the manufactured membrane and a flavored liquid to be contained in the membrane, and hardening the flavor capsule. Through such a series of processes of manufacturing the membrane and manufacturing the flavor capsule, efficiency in the method of manufacturing the flavor capsule may be improved, and also the flavor capsule may be manufactured to allow the membrane to be desirably bound to the flavored liquid. Thus, a random tearing of the flavor capsule may be prevented to improve stability, and also the flavor capsule may be torn only when an external force is applied by the user to provide the user with reliability of use. 
     The manufacturing of the membrane may include weighing an amount of each substance included in the membrane, and forming the membrane by dissolving each of the substances included in the membrane. 
     The substances included in the membrane and to be weighed may include agar, pectin, glycerin, and sodium alginate. A weight percentage of the agar may be 1.5% to 3.0%; a weight percentage of the pectin may be 1% to 3%; a weight percentage of the glycerin may be 2.0% to 10.0%; and a weight percentage of the sodium alginate may be 0.2% to 0.7%. 
     In forming the membrane, the agar may be injected into hot water and dissolved therein, the glycerin may be dissolved therein, the pectin may be dissolved therein, and then the sodium alginate may be dissolved therein. 
     In forming the membrane, the agar may be dissolved in the hot water at a temperature of 85° C. to 100° C.; the glycerin may be dissolved in the hot water in which the agar is dissolved at a temperature of 80° C. to 85° C.; the pectin may be dissolved in the hot water in which the agar and the glycerin are dissolved at a temperature of 80° C. to 85° C.; and the sodium alginate may be dissolved in the hot water in which the agar, the glycerin, and the pectin are dissolved at a temperature of 75° C. to 80° C. 
     The manufacturing of the membrane may further include measuring a viscosity of the formed membrane to check whether the viscosity of the formed membrane is within a set range of 500 centipoise (cps) to 650 cps. 
     The manufacturing of the membrane may further include transferring the formed membrane to a membrane tank of the apparatus for manufacturing the flavor capsule. 
     The apparatus for manufacturing the flavor capsule may include the membrane tank in which the membrane is stored, a flavored liquid tank in which the flavored liquid is stored, and a coolant tank in which a coolant is stored; a membrane supply line connected to the membrane tank, a flavored liquid supply line connected to the flavored liquid tank, and a coolant supply line connected to the coolant tank; a nozzle connected to the membrane supply line and the flavored liquid supply line and configured to form an initial form of the flavor capsule by discharging the membrane and the flavored liquid such that the membrane wraps the flavored liquid; and a flavor capsule transfer line connected to the nozzle to transfer the flavor capsule discharged from the nozzle by each unit, and connected to the coolant supply line to allow the flavor capsule to be transferred by the coolant supplied by the coolant supply line. The manufacturing of the flavor capsule may include supplying the membrane, the flavored liquid, and the coolant through the supply lines, forming the flavor capsule by allowing the flavored liquid to be wrapped by the membrane by the nozzle, and transferring the flavor capsule to a capsule storage using a flow of the coolant formed along the flavor capsule transfer line. 
     Forming the flavor capsule may further include defoaming air bubbles from the manufactured membrane before the supplying step. 
     In the supplying step, a steady velocity of the flavored liquid, the membrane, and the coolant may be changed in an order of the flavored liquid, the membrane, and the coolant, starting from the flavored liquid. 
     The hardening may include hardening the flavor capsule by mixing the formed flavor capsule with a prepared ethanol (EtOH) solution. 
     The prepared EtOH solution may include 70% to 100% ethanol, and the mixing may be performed by mixing the flavor capsule and the prepared EtOH solution at a ratio of one to one (1:1) to one to two (1:2). 
     The method may further include drying the flavor capsule using a dryer after the hardening. 
     The method may further include additionally hardening the flavor capsule to prevent moisture absorption after the drying. 
     In the additional hardening of the flavor capsule, an EtOH solution may be prepared by mixing ethanol and distilled water at a ratio of four to six (4:6) to seven to three (7:3), and the distilled water may include 0.1% to 5.0% calcium chloride. 
     The method may further include cleaning, by a stirring cleaner, the additionally hardened flavor capsule. 
     The method may further include sorting, by a size sorter, the cleaned flavor capsule, and packing the sorted flavor capsule. 
     According to another example embodiment, there is provided a method of manufacturing a flavor capsule of a cigarette, the method including forming, by a capsule manufacturer configured to manufacture a flavor capsule, the flavor capsule using a membrane and a flavored liquid to be contained in the membrane, performing first hardening on the flavor capsule, drying the flavor capsule by a dryer, and performing second hardening on the flavor capsule to additionally harden the flavor capsule to prevent moisture absorption. 
     In the performing of the first hardening, the flavor capsule may be hardened by mixing the formed flavor capsule with a prepared EtOH solution. The prepared EtOH solution may include 70% to 100% ethanol, and the mixing may be performed by mixing the flavor capsule and the prepared EtOH solution at a ratio of one to one (1:1) to one to two (1:2). 
     In performing the second hardening, an EtOH solution may be prepared by mixing ethanol and distilled water at a ratio of four to six (4:6) to seven to three (7:3), and the distilled water may include 0.1% to 5.0% calcium chloride. 
     According to still another example embodiment, there is provided an apparatus for manufacturing a flavor capsule of a cigarette, the apparatus including a membrane tank configured to store a membrane, a flavored liquid tank configured to store a flavored liquid, a coolant tank configured to store a coolant, a nozzle connected to the membrane tank and the flavored liquid tank through respective supply lines and configured to form the flavor capsule by discharging the membrane transferred from the membrane tank and the flavored liquid transferred from the flavored liquid tank such that the membrane wraps the flavored liquid, a flavor capsule transfer line connected to the nozzle to transfer the flavor capsule discharged from the nozzle by each unit, and connected to a coolant supply line configured to supply the coolant to allow the flavor capsule to be transferred by the coolant supplied by the coolant supply line, and a capsule storage configured to store the flavor capsule transferred, while being cooled, from the flavor capsule transfer line. 
     The apparatus may further include a capsule separator provided between the capsule storage and the flavor capsule transfer line to transfer, to the capsule storage, the flavor capsule transferred from the flavor capsule transfer line, and configured to temporarily store the coolant. 
     The coolant tank and the capsule separator may be connected through a connection line, and the coolant may be transferred from the capsule separator to the coolant tank to form a circulation structure. 
     The coolant may be a medium-chain triglyceride (MCT) solution, and the coolant tank may include a cooler to cool the MCT solution. 
     The membrane tank and the nozzle may be connected through a membrane supply line, and a viscosity of the membrane at a time of manufacturing the membrane may be 300 cps to 700 cps, a temperature of the membrane tank may be 55° C. to 75° C., and a temperature of the membrane supply line and the nozzle may be 55° C. to 75° C. 
     Alternatively, the viscosity of the membrane at a time of manufacturing the membrane may be 500 cps to 650 cps, and the temperature of the membrane tank may be 60° C. to 65° C., the temperature of the membrane supply line and the nozzle may be 60° C. to 70° C., and a viscosity of the membrane discharged from a tank of a membrane manufacturer configured to manufacture the membrane may be 400 cps to 550 cps. 
     According to yet another example embodiment, there is provided a nozzle configured to discharge a membrane supplied by a membrane tank and a flavored liquid supplied by a flavored liquid tank such that the membrane wraps the flavored liquid to form an initial form of a flavor capsule, the nozzle including a nozzle body, a flavored liquid discharge line formed along a center of the nozzle body and configured to form a path to discharge the flavored liquid, and a membrane discharge line formed in an outer side of the flavored liquid discharge line in the nozzle body and configured to form a path to discharge the membrane. 
     The membrane discharge line may be provided as a plurality of membrane discharge lines disposed at equidistant intervals along a circumferential direction of the nozzle body in the outer side of the flavored liquid discharge line. 
     The flavored liquid discharge line and the membrane discharge line in the nozzle body may, respectively, include jets, and respective diameters of the flavored liquid discharge line and the membrane discharge line may decrease toward the jets. 
     An inner diameter and an outer diameter of the flavored liquid discharge line in the nozzle body may be determined based on a size of the flavor capsule. The inner diameter may be 0.5 millimeters (mm) to 2.0 mm and the outer diameter may be 2.0 mm to 5.0 mm. The inner diameter may be 20% to 40% of a diameter of the flavor capsule, and a ratio of the inner diameter to the outer diameter may be two and one half to five (2.5:5). 
     The diameter of the flavor capsule may be 2.1 mm to 4.7 mm, and a thickness of the membrane wrapping the flavored liquid in the flavor capsule may be 0.50 mm to 0.80 mm immediately after the flavor capsule is formed. 
     Advantageous Effects 
     According to example embodiments described herein, manufacturing a membrane and manufacturing a flavor capsule may be performed in a series of processes, and thus efficiency in a method of manufacturing the flavor capsule may be improved. In addition, the flavor capsule may be manufactured to allow the membrane to be desirably bound to a flavored liquid to prevent the flavor capsule from being randomly torn, thereby achieving stability and providing a user with reliability by tearing the flavor capsule only when an external force is applied by the user. 
     In addition, a dual discharge structure in which the flavored liquid and the membrane are discharged through respective discharge paths may be provided to form an initial form of the flavor capsule when the flavored liquid and the membrane are discharged through the respective discharge paths, thereby improving efficiency in the method of manufacturing the flavor capsule. 
     Further, an appropriate viscosity and temperature of the membrane may be maintained during a process of manufacturing and transferring the membrane and, thus, production stability and formability of the flavor capsule may be achieved. 
    
    
     
       BRIEF DESCRIPTION OF THE DRAWINGS 
         FIG. 1  is a perspective view illustrating an example of a cigarette according to an example embodiment. 
         FIG. 2  is a flowchart illustrating an example of a method of manufacturing a flavor capsule of a cigarette according to an example embodiment. 
         FIG. 3  is a flowchart illustrating a detailed example of the method of manufacturing a flavor capsule of a cigarette of  FIG. 2 . 
         FIG. 4  is a diagram illustrating an example of an apparatus for manufacturing a flavor capsule of a cigarette according to an example embodiment. 
         FIG. 5  is a cross-sectional view illustrating an example of a nozzle of  FIG. 4  cut in a vertical direction. 
         FIG. 6  is a cross-sectional view illustrating an example of the nozzle of  FIG. 4  cut in a horizontal direction. 
     
    
    
     DETAILED DESCRIPTION 
     Hereinafter, example embodiments will be described in detail with reference to the accompanying drawings, wherein like reference numerals refer to like elements throughout. The following description relates to one aspect among various aspects of the present disclosure, and it constitutes a portion of the detailed description of the present disclosure. 
     In the description of the example embodiments, detailed description of well-known related structures or functions will be omitted when it is deemed that such description will cause ambiguous interpretation of the present disclosure. 
       FIG. 1  is a perspective view illustrating an example of a cigarette according to an example embodiment. 
     Referring to  FIG. 1 , a cigarette  1  of a general type includes a cut tobacco leaf portion  10 , a filter portion  20  connected to a rear end of the cut tobacco leaf portion  10 , a cigarette paper  11  wrapping the cut tobacco leaf portion  10 , and a filter wrapping paper  21  wrapping the rear end of the cut tobacco leaf portion  10  and the filter portion  20 . In addition, a flavor capsule  30  is accommodated or contained in the filter portion  20 . 
     Through such a configuration described in the foregoing, a user may taste a flavored liquid contained in the flavor capsule  30  by having the flavor capsule  30  torn when the user smokes the cigarette  1 . 
     For example, in a case of the cigarette  1  in which the flavor capsule  30  including a flavored liquid of menthol is embedded in the filter portion  20 , the user may smoke the cigarette  1  while tasting a flavor of menthol by having the flavor capsule  30  torn when the user uses the cigarette  1 . 
     The flavor capsule  30  may need to be torn or burst, based on the strength of an external force applied when tearing or bursting the flavor capsule  30 , and needs to not be randomly torn or burst when the external force is not applied. The flavor capsule  30  includes a flavored liquid and a membrane wrapping the flavored liquid, and the strength of the membrane wrapping the flavored liquid may also be important to prevent such an unintentional tearing or burst. Hereinafter, a method and apparatus for manufacturing a flavor capsule will be described in greater detail with reference to the accompanying drawings. 
       FIG. 2  is a flowchart illustrating an example of a method of manufacturing a flavor capsule of a cigarette according to an example embodiment.  FIG. 3  is a flowchart illustrating a detailed example of the method of manufacturing a flavor capsule of a cigarette of  FIG. 2 .  FIG. 4  is a diagram illustrating an example of an apparatus for manufacturing a flavor capsule of a cigarette according to an example embodiment.  FIG. 5  is a cross-sectional view illustrating an example of a nozzle of  FIG. 4  cut in a vertical direction, and  FIG. 6  is a cross-sectional view illustrating an example of the nozzle of  FIG. 4  cut in a horizontal direction. 
     Referring to  FIGS. 2 and 4 , a method of manufacturing a flavor capsule of a cigarette, hereinafter simply referred to as a flavor capsule manufacturing method, includes a membrane manufacturing step S 100  of manufacturing a membrane  111  by a membrane manufacturer (not shown) configured to manufacture a membrane, a capsule manufacturing step S 200  of manufacturing a flavor capsule  101  using the membrane  111  and a flavored liquid  121  to be contained in the membrane  111  by an apparatus for manufacturing a flavor capsule, hereinafter simply referred to as a flavor capsule manufacturing apparatus  100 , a hardening step S 300  of first hardening the flavor capsule  101 , a drying step S 400  of drying the hardened flavor capsule  101 , an additional hardening step S 500  of additionally hardening the dried flavor capsule  101 , a cleaning step S 600 , and a packing step S 700 . 
     Through such a configuration described in the foregoing, a reliable flavor capsule may be manufactured, and also efficiency in a manufacturing process may be improved. 
     Referring to  FIGS. 3 and 4 , the membrane manufacturing step S 100  is performed to manufacture a membrane material wrapping the flavored liquid  121 , and includes a weighing step S 110  of weighing an amount of each substance included in the membrane  111 , a membrane forming step S 120  of forming the membrane  111  by dissolving the substances included in the membrane  111 , a viscosity measuring step S 130  of measuring a viscosity of the formed membrane  111 , and a membrane transferring step S 140  of transferring the membrane  111  to a membrane tank  110 . 
     In the weighing step S 110 , a precise weighing system configured to precisely weigh the amount of each of the substances may be used. 
     In the membrane forming step S 120 , the membrane  111  may be formed by the membrane manufacturer. Although not illustrated, the membrane manufacturer may include a membrane manufacturing container, a hot water boiler connected to the membrane manufacturing container through a connection line and configured to provide hot water to the membrane manufacturing container by heating up water, and a paddle configured to evenly mix the hot water and the substances in the membrane manufacturing container. 
     The substances included in the membrane  111  to be weighed in the weighing step S 110  may include agar, pectin, sodium alginate, and glycerin as a plasticizer. 
     In a combination of the substances, the agar may play a role in hardening based on a temperature such that an initial form or shape of the flavor capsule  101  is formed at an initial stage of forming or molding. The pectin may act as an intermediate modifier between the agar and the sodium alginate and act on a degree of the hardening of the agar and on a calcium ion bonding of the sodium alginate, such that the initial form of the flavor capsule  101  is formed, and contributes to improving stability and moisture absorption or hygroscopicity and to forming the membrane  111 . 
     The sodium alginate may be hardened by a calcium ion, and adjust strength of the flavor capsule  101  and form the membrane  111 , and also improve hygroscopic stability by such an ionic hardening. 
     The glycerin may function as a plasticizer, improve formability or moldability of the flavor capsule  101 , and provide elasticity to the flavor capsule  101 . As an amount of the glycerin increases, the hygroscopic stability may deteriorate over the long term because the glycerin itself is highly hygroscopic, although the elasticity of the flavor capsule  101  increases. Conversely, as an amount of the glycerin decreases, the elasticity of the flavor capsule  101  may be reduced, and thus the flavor capsule  101  may be readily broken by an external factor. Therefore, an appropriate amount of the glycerin may need to be mixed. 
     Table 1 below illustrates weight percentages of the substances described in the foregoing. 
     
       
         
           
               
               
               
               
               
               
             
               
                 TABLE 1 
               
               
                   
               
               
                   
                 Weight 
                   
                 Injection 
                 Mixing 
                   
               
               
                   
                 percentage 
                   
                 time 
                 time 
                   
               
               
                   
                 (%) 
                 Weight (kg) 
                 (min.) 
                 (min.) 
                 Remarks 
               
               
                   
               
             
            
               
                 Agar 
                 1.5%-3.0% 
                 3.75-7.5  
                 3-7 
                 15-25  
                 Start at 85° C. 
               
               
                   
                   
                   
                   
                   
                 to 90° C. 
               
               
                 Glycerin 
                  2.0%-10.0% 
                  5-25 
                 1-2 
                 1-2  
                   
               
               
                 Pectin 
                 1.0%-3.0% 
                 2.5-7.5 
                 3-7 
                 5-15 
                   
               
               
                 Sodium 
                 0.2%-0.7% 
                  0.5-1.75 
                 3-7 
                 5-15 
                   
               
               
                 alginate 
                   
                   
                   
                   
                   
               
               
                 Blue  
                 (0.6 g/kg)  
                 (150 g) 
                 3-7 
                 5-15 
                   
               
               
                 No. 1 
                   
                   
                   
                   
                   
               
               
                 Red  
                 (0.12 g/kg) 
                 (30 g)  
                   
                   
                   
               
               
                 No. 40 
                   
                   
                   
                   
                   
               
               
                 Distilled 
                 33.3%-95.3% 
                 208.25-238.25 
                   
                   
                   
               
               
                 water 
                   
                   
                   
                   
                   
               
               
                 Sum 
                 100% 
                   
                   
                   
                   
               
               
                   
               
            
           
         
       
     
     In a case in which distilled water has a weight percentage of 90% (5% corrected), a weight percentage of the agar may be 1.5% to 3.5%, a weight percentage of the glycerin may be 2.0% to 10.0%, a weight percentage of the pectin may be 1% to 3%, and a weight percentage of the sodium alginate may be 0.2% to 0.7%. 
     In the membrane forming step S 120 , hot water heated to be 85° C. to 100° C., or more desirably 88° C., by the hot water boiler that may be supplied to the membrane manufacturing container, and then the agar may be injected to be dissolved in the hot water. Here, the agar may need to be injected gradually or slowly because the agar tends to be massed or lumped and not to be untangled or released when being injected all at once, and a mixer may be used to untangle the agar in the hot water. When the agar is injected, the paddle disposed in the membrane manufacturing container may operate at, for example, 90 revolutions per minute (rpm), and a temperature of the membrane manufacturing container may be monitored when the paddle operates. 
     For example, when the temperature of the membrane manufacturing container decreases to, for example, 85° C., the glycerin may be injected into the hot water in which the agar is dissolved. When the temperature of the membrane manufacturing container decreases to 83° C., the pectin may then be injected into the hot water to be dissolved therein. When the temperature of the membrane manufacturing container decreases to, for example, 78° C., after a predetermined period of time, for example, 10 minutes, elapses after the pectin is injected, the sodium alginate may be injected into the hot water and dissolved therein. As illustrated in Table 1 above, colorings such as the Blue No. 1 or the Red No. 40 may be injected into the hot water to manufacture the membrane  111 . 
     Additionally, there are numerous factors that may cause a change in the viscosity of the membrane  111 . 
     For example, when weighing the membrane  111 , the viscosity may increase in response to an increase in a content of a substance included in the membrane  111  or decrease in response to a decrease in the content of the substance. In addition, there is a titrated dissolution temperature for a substance included in the membrane  111 . Thus, when the substance is dissolved at a temperature lower than the titrated dissolution temperature, the substance may not be completely dissolved. Conversely, when the substance is dissolved at a temperature greater than the titrated dissolution temperature, a polymer structure may be broken and the viscosity may decrease, and thus the hygroscopic stability may not be desirable. In addition, when a temperature of the membrane manufacturing container is not maintained to be constant, the viscosity may change. 
     In a case of the membrane  111  with a low viscosity, a pulsation may be generated in a pump or stability of the flavor capsule  101  may deteriorate due to such factors described in the foregoing. Conversely, in a case of the membrane  111  with a high viscosity, the viscosity may change relatively severely with time, and thus formability and productivity may deteriorate. Thus, when the viscosity of the membrane  111  is out of the set range, it may be necessary to dispose of the whole quantity and newly manufacture the membrane  111  that satisfies a viscosity standard, and thus weighing an amount of a substance included in the membrane  111  and adjusting a titrated temperature when dissolving the substance may need to be precisely controlled. 
     The membrane transferring step S 140  is performed to transfer the membrane  111  of which the viscosity is measured to the membrane tank  110  provided in the flavor capsule manufacturing apparatus  100 . 
     When the membrane  111 , manufactured in the membrane manufacturing step S 100 , is transferred to the membrane tank  110  of the flavor capsule manufacturing apparatus  100 , the flavor capsule  101  may be manufactured in the flavor capsule manufacturing apparatus  100 . Hereinafter, the flavor capsule manufacturing apparatus  100  will be described first in detail, and the capsule manufacturing step S 200  will then be described in detail. 
     Referring to  FIG. 4 , the flavor capsule manufacturing apparatus  100  includes the membrane tank  110  configured to store the membrane  111 , a flavored liquid tank  120  configured to store the flavored liquid  121 , a coolant tank or a medium-chain triglyceride (MCT) tank  130  configured to store a coolant, for example, an MCT solution  131  as illustrated, a nozzle  140  connected to the membrane tank  110  and the flavored liquid tank  120  through a membrane supply line  117  and a flavored liquid supply line  127 , respectively, and configured to form the flavor capsule  101 , or an initial form of the flavor capsule  101 , by discharging the membrane  111  transferred from the membrane tank  110  and the flavored liquid  121  transferred from the flavored liquid tank  120  such that the membrane  111  wraps the flavored liquid  121 , a flavor capsule transfer line  190  connected to the nozzle  140  to transfer the flavor capsule  101  discharged from the nozzle  140  by each unit and, more particularly, connected to an MCT supply line  137  configured to supply the MCT solution  131  to allow the flavor capsule  101  to be transferred by the MCT solution  131  supplied by the MCT supply line  137 , and a capsule storage  180  configured to store the flavor capsule  101  transferred, while being cooled, by the flavor capsule transfer line  190 . 
     The membrane tank  110  stores the membrane  111  manufactured in the membrane manufacturing step S 100 , and includes a rotating paddle  115  to maintain a dissolved and uniform state of the membrane  111 . The membrane tank  110  is connected to the nozzle  140  through the membrane supply line  117 , and thus the membrane  111  in the membrane tank  110  may be supplied to the nozzle  140 . In the membrane supply line  117 , a gear pump  118  is provided to supply the membrane  111  and opens the membrane tank  110  to smoothly transfer the membrane  111 . 
     As illustrated in  FIG. 4 , the flavored liquid tank  120  stores the flavored liquid  121 . The flavored liquid tank  120  is connected to the nozzle  140  through the flavored liquid supply line  127  that includes a gear pump  128  to supply the flavored liquid  121 , and thus the flavored liquid  121  may be smoothly transferred from the flavored liquid tank  120  to the nozzle  140 . 
     The nozzle  140  forms the initial form of the flavor capsule  101 , and discharges the membrane  111  flowing in the nozzle  140  to wrap the flavored liquid  121  to form the initial form of the flavor capsule  101 . 
     As illustrated in  FIGS. 5 and 6 , the nozzle  140  is provided in a dual discharge structure, and thus the nozzle  140  may discharge the initial form of the flavor capsule  101  by allowing the flavored liquid  121  and the membrane  111  that flow in the nozzle  140  to interact with each other. 
     The nozzle  140  includes a nozzle body  141  forming a basic appearance thereof, a flavored liquid discharge line  143  formed along a center of the nozzle body  141  and configured to form a path through which the flavored liquid  121  is to be discharged, and a membrane discharge line  145  formed in the nozzle body  141  to be disposed in an outer side of the flavored liquid discharge line  143  and configured to form a path through which the membrane  111  is to be discharged. 
     The nozzle body  141  has a cylindrical shape as a whole, and a lower end portion thereof may become smaller in diameter downward toward the bottom. However, a shape of the nozzle body  141  is not limited to the example shape described in the foregoing. 
     As illustrated in  FIGS. 5 and 6 , the flavored liquid discharge line  143  is formed along a center in a longitudinal direction of the nozzle body  141 . The flavored liquid discharge line  143  is connected to the flavored liquid tank  120  through the flavored liquid supply line  127 , and thus supplies the flavored liquid  121  in a direction, for example, an A direction as illustrated, in which the flavored liquid discharge line  143  is formed. A lower end portion of the flavored liquid discharge line  143  becomes smaller in diameter downward toward the bottom, compared to an upper end portion and a central portion. In the lower end portion of the flavored liquid discharge line  143 , a jet  142  is formed to discharge the flavored liquid  121  therethrough. 
     Also, as illustrated in  FIGS. 5 and 6 , the membrane discharge line  145  is provided as a plurality of membrane discharge lines in a circumferential direction of the nozzle body  141  in the outer side of the flavored liquid discharge line  143 . The membrane discharge line  145  is connected to the membrane tank  110  through the membrane supply line  117  to supply the membrane  111  in a direction, for example, a B direction as illustrated, in which the membrane discharge line  145  is formed. The membrane  111  passing through the membrane discharge line  145  wraps an outer surface of the flavored liquid  121  while passing through a jet formed in a lower end portion of the membrane discharge line  145 . 
     Thus, the flavored liquid  121  and the membrane  111  are discharged simultaneously through the jet  142  of the flavored liquid discharge line  143  and the jet of the membrane discharge line  145 , respectively. Here, the membrane  111  wraps the outer surface of the flavored liquid  121  in an area of the jet  142 , thereby forming the initial form of the flavor capsule  101  as illustrated in  FIG. 4 . Although not illustrated, the initial form may be a long oval shape, which may change to a circular shape by being affected by the coolant while passing through the flavor capsule transfer line  190 . 
     In addition, the nozzle  140  may be designed based on a size of the flavor capsule  101 . 
     
       
         
           
               
               
               
               
               
             
               
                 TABLE 2 
               
             
            
               
                   
               
               
                   
                   
                   
                   
                 Membrane 
               
               
                   
                   
                   
                 Difference 
                 thickness 
               
               
                   
                 Inner 
                 Outer 
                 between 
                 immediately  
               
               
                 Capsule 
                 diameter/ 
                 diameter/ 
                 inner and 
                 after 
               
            
           
           
               
               
               
               
               
               
            
               
                 Classification 
                 Diameter 
                 Outer diameter 
                 Inner diameter 
                 outer diameters 
                 forming 
               
               
                   
               
               
                 First type 
                 2.1 mm-2.3 mm 
                 0.5 mm 
                 2.0 mm 
                 1.5 mm 
                 0.58 mm-0.62 mm 
               
               
                 Second type 
                 2.8 mm-3.0 mm 
                 0.8 mm 
                 3.0 mm 
                 2.2 mm 
                 0.68 mm-0.70 mm 
               
               
                 Third type 
                 3.2 mm-3.4 mm 
                 0.8 mm 
                 3.4 mm 
                 2.6 mm 
                 0.70 mm-0.74 mm 
               
               
                 Fourth type 
                 4.5 mm-4.7 mm 
                 1.8 mm 
                 4.7 mm 
                 2.9 mm 
                 0.74 mm-0.86 mm 
               
               
                   
               
            
           
         
       
     
     As illustrated in Table 2 above, a size of the flavor capsule  101  and a structure of the nozzle  140  may change based on a type of the cigarette  1 . That is, an inner diameter and an outer diameter of the nozzle body  141  forming the flavored liquid discharge line  143  may be determined based on the size of the flavor capsule  101 . As illustrated in Table 2, in a case in which a diameter of the flavor capsule  101  is 2.1 mm to 4.7 mm, the inner diameter and the outer diameter of the nozzle body  141  may be 0.5 mm to 1.8 mm and 2.0 mm to 4.7 mm, respectively. It may be desirable that the inner diameter is 20% to 40% of the diameter of the flavor capsule  101 , and a ratio of the inner diameter to the outer diameter may be two and one half to five (2.5:5). In addition, a thickness of the membrane  111  may be 0.5 mm to 0.8 mm. 
     For example, as illustrated, in a case in which the cigarette  1  is of a first type, for example, a super-slim type, the diameter of the flavor capsule  101  may be 2.8 mm to 3.0 mm, and the outer diameter and the inner diameter of the nozzle  140  may be 3.0 mm and 0.8 mm, respectively. In addition, a thickness of the membrane  111  immediately after forming may be 0.68 mm to 0.72 mm. 
     As described, the nozzle  140  may be designed to have an outer diameter and an inner diameter that are optimized based on a size of the flavor capsule  101 , and a size of the membrane discharge line  145  may also be designed such that the membrane  111  has an optimized thickness. 
     The initial form of the flavor capsule  101  that is discharged by the nozzle  140  is transferred along the flavor capsule transfer line  190 . Here, the MCT solution  131  flows along the flavor capsule transfer line  190 , and thus the flavor capsule  101  is transferred toward the capsule storage  180  while being cooled along the flow of the MCT solution  131 . That is, the MCT solution  131  forms such a flow, and the flavor capsule  101  is transferred along the formed flow. 
     As described above, the MCT solution  131  is supplied by the MCT tank  130 . The MCT tank  130  and an upper end portion of the flavor capsule transfer line  190 , which is adjacent to the nozzle  140 , are connected through the MCT supply line  137  such that the MCT solution  131  is supplied to an inlet portion of the flavor capsule transfer line  190 , which is a portion to which the flavor capsule  101  is discharged from the nozzle  140 . Through such a structure, the MCT solution  131 , or the coolant, may directly affect the flavor capsule  101  that is discharged from the nozzle  140 , and thus the flavor capsule  101  may be cooled. Thus, surface bonding of the membrane  111  to the flavored liquid  121  may be more firmly performed. 
     In addition, the flavor capsule  101  and the MCT solution  131  that are transferred through the flavor capsule transfer line  190  are separated by a capsule separator  170 , instead of being transferred immediately to the capsule storage  180  and, thus, the flavor capsule  101  is then transferred to the capsule storage  180  and the MCT solution  131  is transferred back to the MCT tank  130 . 
     As illustrated in  FIG. 4 , the capsule separator  170  includes an MCT storage tank  171  in which the MCT solution  131  is temporarily stored, and a separation plate  173  slantly disposed in an upper end portion of the MCT storage tank  171  and configured to transfer the flavor capsule  101  to the capsule storage  180  and allow the MCT solution  131  to permeate the MCT storage tank  171 . 
     The separation plate  173  is tilted downward in a direction of the capsule storage  180  such that the flavor capsule  101  transferred through the flavor capsule transfer line  190  is dropped into the capsule storage  180 . Here, the MCT solution  131  transferring the flavor capsule  101  may also be dropped together with the flavor capsule  101 . However, according to an example embodiment, due to the separation plate  173  being provided so as to have permeability, the MCT solution  131  may be dropped into the MCT storage tank  171 . 
     Referring to  FIG. 4 , the MCT storage tank  171  is connected to the MCT tank  130  through a connection line  175 , and thus the MCT solution  131  that is temporarily stored in the MCT storage tank  171  is transferred again to the MCT tank  130 . Thus, the MCT solution  131  may be reusable through such a circulation structure that may be effective in terms of cost reduction. The MCT tank  130  includes a cooler  133  to cool the MCT solution  131  stored in the MCT tank  130 , and thus the cooled MCT solution  131  may be supplied to the flavor capsule transfer line  190 . 
     Hereinafter, the capsule manufacturing step S 200  to be performed by the flavor capsule manufacturing apparatus  100  will be described in detail. 
     Referring back to  FIG. 3 , the capsule manufacturing step S 200  includes a defoaming step S 210  of defoaming air bubbles from the membrane  111  manufactured in the membrane manufacturing step S 100 , a supplying step S 220  of supplying the membrane  111 , the flavored liquid  121 , and the MCT solution  131  through the respective supply lines; a capsule forming step S 230  of forming the flavor capsule  101  by wrapping the flavored liquid  121  with the membrane  111  by the nozzle  140 ; and a capsule transferring step S 240  of transferring the flavor capsule  101  to the capsule storage  180  using the flow of the MCT solution  131  that is formed along the flavor capsule transfer line  190 . 
     In the defoaming step S 210 , the membrane  111  manufactured in the membrane manufacturing step S 100  is injected into a defoaming tank and air bubbles are defoamed from the membrane  111  by a defoamer. The defoaming step S 210  may be performed in a vacuum for approximately 40 minutes. Here, it is obvious that the defoaming step may be performed on the flavored liquid  121  stored in the flavored liquid tank  120 . 
     In the supplying step S 220 , the flavored liquid  121 , the membrane  111 , and the MCT solution  131  are supplied. Here, a steady velocity may change in an order of the flavored liquid  121 , the membrane  111 , and the MCT solution  131 , starting from the flavored liquid  121 . Using the respective pumps  118 ,  128 , and  138 , a supply speed of each of the membrane  111 , the flavored liquid  121 , and the MCT solution  131  may be set to be high, and then the membrane  111 , the flavored liquid  121 , and the MCT solution  131  may be supplied in the sequential order described in the foregoing. The supplying step may be performed in the sequential order to prevent generation of air bubbles. 
     In the capsule forming step S 230 , the flavored liquid  121  supplied from the flavored liquid tank  120  by the nozzle  140  is wrapped with the membrane  111  supplied from the membrane tank  110 , and thus the flavor capsule  101  of the initial form is discharged from the nozzle  140 . 
     That is, the flavored liquid  121  is wrapped with the membrane  111  when the flavored liquid  121  and the membrane  111  are discharged through jet portions after passing through respective paths of the nozzle  140 , and thus the flavor capsule  101  of the initial form may be discharged. 
     In the capsule transferring step S 240 , the flavor capsule  101  discharged from the nozzle  140  is transferred toward the capsule storage  180  using the flow of the MCT solution  131  that is formed along the flavor capsule transfer line  190 . Here, the MCT solution  131  cools the flavor capsule  101  such that the membrane  111  is more firmly bound to the flavored liquid  121 . 
     Subsequently, the flavor capsule  101  and the MCT solution  131  are separated from each other by the capsule separator  170  as described above, and the separated flavor capsule  101  is transferred to the capsule storage  180  and temporarily stored therein. 
     In the hardening step S 300 , the flavor capsule  101  manufactured in the capsule manufacturing step S 200  is first hardened. Here, the hardening is performed using a prepared ethanol (EtOH) solution. The prepared EtOH solution may be 70% to 100%, and a ratio of the prepared EtOH solution to the flavor capsule  101  may be one to one (1:1) to one to two (1:2), or more desirably, one to one and one half ( 1 : 1 . 5 ). However, the ratio is not limited to the example ratio described in the foregoing. 
     In the drying step S 400 , the hardened flavor capsule  101  is dried by a dryer. The drying of the flavor capsule  101  is performed at a set temperature, humidity, air flow, or rotation speed. 
     In the additional hardening step S 500 , the flavor capsule  101  is additionally hardened to prevent moisture absorption of the dried flavor capsule  101 . A prepared EtOH solution used in this step as a hardening agent may be prepared by mixing ethanol and distilled water at a ratio of four to six (4:6) to seven to three (7:3). The distilled water may include 0.5% to 1.5% calcium chloride. For example, based on such a mixing ratio, a solution prepared by mixing 10 to 14 kilograms (kg) of ethanol, 7.92 kg of distilled water, and 0.08 kg of calcium chloride (or 1% calcium chloride) may be used for 10 kg of the flavor capsule  101  to be additionally hardened. Such an additional hardening may be performed to prevent the flavor capsule  101  from absorbing moisture. 
     In the cleaning step S 600 , the additionally hardened flavor capsule  101  is cleaned by a stirring cleaner. Here, 90% to 98% ethanol may be used as a cleaning solution, but a concentration of the ethanol is not limited thereto. 
     The flavor capsule  101  cleaned in the cleaning step S 600  is dried by a dryer such as an electric dryer for a set period of time, transferred to a drying chamber with a temperature of 22° C. and humidity of 45%±5%, and then balanced and stored in a drying plate. 
     In addition, in a sorting step, among the flavor capsule  101 , a flavor capsule that satisfies a standard is first sorted by a size sorter, and then a faulty flavor capsule is sorted out by a naked-eye sorter. 
     In the packing step S 700  after the sorting is completed, the flavor capsule  101  that is normal is packed. 
     Hereinafter, a viscosity and a temperature of the membrane  111  will be described in greater detail. 
     As described above, the viscosity of the membrane  111  may be important when manufacturing the flavor capsule  101  by wrapping the flavored liquid  121  with the membrane  111 . Thus, it is required to maintain a viscosity of the membrane  111  at a time of manufacturing the membrane  111 , a temperature of the membrane tank  110 , and a temperature of the membrane supply line  117  to maintain an appropriate viscosity of the membrane  111 . In addition, it is also required that the coolant, for example, the MCT solution  131  as described herein, needs to be maintained in a set range. 
     Although not illustrated, the membrane  111  is manufactured by a membrane manufacturer. Here, the viscosity of the membrane  111  is maintained to be 300 cps to 700 cps, the temperature of the membrane tank  110  is maintained to be 55° C. to 75° C., the temperature of the membrane supply line  117  and the nozzle  140  is maintained to be 55° C. to 75° C., and the temperature of the MCT solution  131  is maintained to be 12° C. to 18° C. Thus, the viscosity of the membrane  111  may be maintained. 
     The viscosity of the membrane  111  at a time of manufacturing the membrane  111  is more desirably 500 cps to 650 cps, and a viscosity of the membrane  111  discharged from a tank of the membrane manufacturer is 400 cps to 550 cps. Here, the temperature of the membrane tank  110  is maintained to be 60° C. to 65° C., and the temperature of the membrane supply line  117  and the nozzle  140  is maintained to be 60° C. to 70° C. 
     As described above, the membrane  111  and the flavor capsule  101  are manufactured through a series of processes, and thus efficiency in the process of manufacturing the flavor capsule  101  may be improved. In addition, the flavor capsule  101  may be manufactured with the membrane  111  being appropriately bound to the flavored liquid  121  and, thus, a tearing or a burst of the flavor capsule  101  may be prevented to achieve stability. In addition, the flavor capsule  101  may be torn by an external force applied by a user, and thus provide the user with reliability. 
     In addition, a dual discharge structure in which the flavored liquid  121  and the membrane  111  are discharged through respective discharge paths may be provided and, thus, an initial form of the flavor capsule  101  may be obtained when the flavored liquid  121  and the membrane  111  are discharged through the respective discharge paths. Thus, the efficiency in the method of manufacturing the flavor capsule  101  may be improved. 
     In addition, in a process of manufacturing and transferring the membrane  111 , a viscosity and a temperature of the membrane  111  may be maintained and, thus, production stability and formability of the flavor capsule  101  may be secured. 
     Further, the membrane discharge line may be provided as a plurality of membrane discharge lines disposed on the outer side of the flavored liquid discharge line, but not limited thereto. The membrane discharge lines may be provided to have a cross section of a circular band shape in the outer side of the flavored liquid discharge line, to discharge the membrane. 
     Although a few example embodiments have been shown and described, the present disclosure is not limited to the described example embodiments. Instead, it would be appreciated by those skilled in the art that changes may be made to these example embodiments without departing from the principles and spirit of the invention, the scope of which is defined by the claims and their equivalents.