JP3623067B2 - Method for producing canned beverage containing carbon dioxide - Google Patents

Description

[0001]
BACKGROUND OF THE INVENTION
The present invention relates to a method for producing canned beverages containing carbon dioxide gas such as beer and carbonated beverages, and in particular, due to a temperature difference between canned foods filled and sealed at low temperature and outside air temperature. The present invention relates to a method for producing a canned beverage containing carbon dioxide gas, in which in order to prevent condensation on the surface, the canned product just after filling and sealing is subjected to a heat treatment for reducing the temperature difference from the outside air temperature.
[0002]
[Prior art]
When effervescent beverages containing carbon dioxide gas such as beer and carbonated beverages are canned, they usually dissolve in beverages at the stage where the beverage is filled in a can container (2-piece can) and sealed with a can lid. The temperature of the beverage itself is maintained at a low temperature (1 to 15 ° C.) so that the carbon dioxide gas is not easily removed. Therefore, the temperature of the canned food immediately after the beverage is filled and sealed is much lower than the outside temperature. In such a case, condensation will occur on the surface of the can body as it is, and the cardboard case will be moistened when it is packed in the cardboard case, and the cardboard case will be deformed or broken during transportation. Cause wrinkles on the cardboard case during storage, and rust on the can.
[0003]
Therefore, in order to eliminate the temperature difference from the outside temperature in advance and prevent condensation on the surface of the can body, immediately after filling and sealing the carbon dioxide-containing beverage, the can production line is placed vertically. As shown in FIG. 3 , shower the hot water or steam from above the canned food that has been continuously conveyed in the state (upright state) as shown in FIG. Heating is conventionally performed.
[0004]
[Problems to be solved by the invention]
However, in the conventional heat treatment method as described above, steam is trapped around the heat treatment device due to spraying of hot water or steam, etc., and the view becomes worse, or the working environment becomes uncomfortable due to high temperature and high humidity. In addition, there is a risk that the operator may be burned, and when the beverage is draft beer, the beverage is filled and sealed in a clean room. High temperature and high humidity in the surroundings promote the growth of microorganisms, which increases the risk of the microorganisms entering the clean room, which is not preferable.
[0005]
On the other hand, since the canned food itself is heated from the upper side of the canned food, a temperature difference is generated such that the temperature becomes higher on the upper side, the self-convection of the contents hardly works, and the whole is predetermined. It takes a long time to reach the temperature, and the upper part of the contents may be exposed to a high temperature for a long time, which may lead to deterioration of taste, aroma and color.
[0006]
The present invention aims to solve the above problems, and by changing the heat treatment method for preventing dew condensation, the work environment is made safe and comfortable, and the entire canned food can be made in a short time. An object is to reach a predetermined temperature.
[0007]
[Means for Solving the Problems]
In order to solve the above-mentioned problems, the present invention fills the carbon dioxide-containing beverage at a temperature of 1 to 15 ° C. in the production process of the canned carbon dioxide-containing beverage as described in claim 1. For the canned immediately after sealing , the induction heating coil is arranged in a predetermined range below the canning conveyance path, and the can is rolled in the direction perpendicular to the conveying direction, and the can is rolled to the conveying direction. The can is heated to the can so that the temperature difference between the outside temperature and the can is within about ± 5 ° C by the high frequency induction heating method using the induction heating coil placed under the transport path It is characterized by performing processing.
[0008]
DETAILED DESCRIPTION OF THE INVENTION
Hereinafter, an embodiment of a method for producing a canned beverage containing carbon dioxide gas of the present invention will be described in detail based on the drawings.
[0009]
The manufacturing method of this embodiment applied when a canned carbon dioxide-containing beverage such as beer or carbonated beverage is continuously processed in each step while continuously conveying each can body. A heat treatment that is performed by the production line and is applied to the can to prevent condensation immediately after filling and sealing the beverage, that is, to warm the can to reduce the temperature difference from the outside temperature. Except for the point relating to the heat treatment, there is no particular difference from the conventional method for producing canned beverages containing carbon dioxide gas.
[0010]
That is, in this embodiment, although not shown in the drawing, the carbon dioxide-containing beverage is continuously fed into the cleaned empty cans that are continuously fed by a beverage filling machine that distributes and fills the beverage that is fed. After each empty can is distributed and filled, the beverage-filled can body is continuously fed to the can lid winding machine via the conveyor and continuously fed from the can lid supply device. The can lid winding machine to which the lid is supplied winds the can lid around each beverage-filled can body, and continuously feeds out the can lid as a sealed beverage can.
[0011]
In the process of filling and sealing the beverage in such a can container, the carbon dioxide gas-containing beverage as the contents is a low temperature of 1 to 15 ° C. (for example, for example, so that the carbon dioxide gas dissolved therein is difficult to escape) It is maintained at 2 ° C. for ordinary carbonated beverages and 15 ° C. for slightly carbonated beverages), and canned beverages continuously fed from the can lid winding machine have a temperature substantially equal to that.
[0012]
The beverage canned food continuously fed from the can lid clamping machine is heated by a heating device (warmer) arranged in the conveyance path so that the temperature difference from the outside air temperature is within about ± 5 ° C. while being conveyed. Then, the dew condensation is not generated on the surface of the can body due to the temperature difference from the outside air temperature, and then the product is sent to the boxing process, and finally is carried out from the production line in a state of being packed in a cardboard case every predetermined number.
[0013]
In the manufacturing method of such a carbon dioxide-containing drink canned cold beverage canning coming continuously fed from Kanfutamaki tightening machine, in order to warm to the extent they may condensation occurs, conventionally, in FIG. 3 As shown, a method of showering hot water or steam from above the canned food is taken, but in this embodiment, instead of such hot water or steam showering method, along the canned transport route By providing the induction heating coil, each canned food passing through the vicinity of the induction heating coil is heated by the high frequency induction heating method.
[0014]
As for the high frequency induction heating by the induction heating coil, it is a heating method generally known per se, and when applied to the heating of canned beverages in this embodiment, by passing a current through the induction heating coil, Canned food that passes in the vicinity of the induction heating coil is heated by Joule heat based on induction current (eddy current) generated in a metal can container, and the content beverage is heated through the can container, The entire can can be warmed so that the temperature difference from the outside air temperature is within about ± 5 ° C.
[0015]
In addition, about the specific arrangement | positioning of the induction heating coil for heating canned foods by a high frequency induction heating method, in this embodiment, as shown in FIG. 1, it was set | placed horizontally (it laid down) in the direction orthogonal to a conveyance direction. An induction heating coil 2 is disposed below the conveyance path with respect to the can 1 that is rolled and conveyed in a state.
[0016]
As described above, according to the method for producing a canned beverage containing carbon dioxide gas according to the present embodiment, which employs a high-frequency induction heating method using an induction heating coil in order to warm the canned product in a low temperature state to within ± 5 ° C. of the outside temperature, Compared to the method of heating canned food by showering with hot water or steam, it is not necessary to spray hot water or steam into the work environment, so the work environment can be made safe and comfortable, and heat treatment The atmosphere for filling and sealing beverages in the vicinity of the apparatus does not have to be set to high temperature and high humidity, which are conditions in which microorganisms are easily generated.
[0017]
Further, in the conventional method, since the canned food is unilaterally heated from the upper side, a temperature difference is generated in the canned beverage so that the temperature of the beverage becomes higher toward the upper side, and the self-convection of the content hardly works. , whereas whole canned had takes time until a prescribed temperature, the method of the present embodiment, it is possible to efficiently heat the entire canning through the can, as shown in FIG. 2 In addition, as compared with the conventional method, the entire can can be brought to the vicinity of the set temperature (a predetermined temperature that does not cause condensation) in a short time.
[0018]
Therefore, in the conventional method, only the upper part of the contents may be exposed to high temperature (temperature of hot water or steam) for a long time, which may cause deterioration of taste, aroma, or color. In the method, since the contents can be heated as a whole to reach a predetermined temperature in a short time, the deterioration of the taste, aroma and color of the contents can be avoided.
[0019]
Further, in the conventional method, since heating is performed from the upper side of the can, that is, from the side of the head space (the space portion without the contents in the upper portion of the can), the pressure of the head space that determines the internal pressure of the can is increased by heating. On the other hand, in the method of the present embodiment, since the pressure of the head space can be kept low during heating without heating from the head space side in particular, the deformation of the can body due to the change in the can internal pressure is suppressed. The can wall thickness can be reduced to the minimum required thickness.
[0020]
In addition, how much canned food is heated to prevent condensation varies depending on the temperature of the canned food, outside air temperature and humidity, and it is necessary to change the degree of heating appropriately depending on the situation. According to the method of the present embodiment, only by changing the magnitude of the current flowing through the induction heating coil, or when a plurality of induction heating coils are provided, only by changing the number of induction heating coils through which the current flows. Such a change in the degree of heating can be performed very easily.
[0021]
【The invention's effect】
According to the method for producing a canned beverage containing carbon dioxide gas of the present invention as described above, the work environment should be made safe and comfortable by adopting the high frequency induction heating method for the heat treatment for preventing condensation. In addition, the entire canned food can reach a predetermined temperature in a short time, and deterioration of taste, aroma and color caused by exposing the contents to a high temperature for a long time can be avoided. Since the pressure in the head space can be kept low during heating, the minimum can wall thickness required to suppress deformation of the can body due to changes in the internal pressure of the can can be reduced. The surrounding beverage filling / sealing work atmosphere does not have to be set to high temperature and high humidity, which is a condition in which microorganisms are easy to propagate, so that it is possible to avoid the risk that microorganisms that alter canned beverages enter the can.
[Brief description of the drawings]
FIG. 1A is a side explanatory view and FIG. 1B is a front explanatory view showing an arrangement example of induction heating coils for carrying out a high-frequency induction heating method in the method for producing a canned beverage containing carbon dioxide gas of the present invention.
FIG. 2 is a graph showing a difference in heating effect due to a difference in canned heating methods between the present invention and the conventional example.
FIG. 3 is an explanatory side view showing a method for heating canned food in a conventional method for producing canned beverage containing carbon dioxide gas.
[Explanation of symbols]
1 Canned 2 Induction heating coil

Claims (1)

In the manufacturing process of carbon dioxide-containing beverage cans, the induction heating coil is placed within a predetermined range below the canned conveyance path for canned foods immediately after being filled with a carbon dioxide-containing beverage at a temperature of 1 to 15 ° C. and sealed. High-frequency induction by induction heating coil placed under the transport path while being continuously transported by rolling and moving the can in the transport direction in a state where the can is laid in a direction perpendicular to the transport direction A method for producing a canned beverage containing carbon dioxide characterized by subjecting the canned product to a heating process such that the temperature difference between the outside air temperature and the canned product is within about ± 5 ° C.

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