JP6306888B2 - Beverage product manufacturing method and manufacturing apparatus - Google Patents

Description

  The present invention relates to a beverage product manufacturing method and a manufacturing apparatus.

  In the case of producing a beverage product in which a sparkling beverage such as a carbonated beverage is enclosed, after a beverage kept at a low temperature is enclosed in a can container, for example, condensation may occur due to a difference from the outside temperature. Then, the apparatus which sprays warm water with respect to a container is used like the patent document 1 for the purpose of heating the container filled with the drink more than a dew point, for example.

JP 2009-12798 A

  When a container in which a beverage is sealed is heated to a dew point or higher by using a heating device or the like described in Patent Document 1, condensation of the container can be prevented, but the container may be recessed. This dent of the container occurs when the container cannot withstand the pressure from the outside due to insufficient heating of the container. Here, in order to prevent the dent of the container, it may be possible to heat the container in which the beverage is enclosed to a sufficiently high temperature, but the cost increases because a large amount of energy is required for heating. there's a possibility that.

  This invention is made | formed in view of the above, Comprising: It aims at provision of the manufacturing method and manufacturing apparatus of a beverage product by which the container breakage during conveyance was suppressed, suppressing a cost rise.

  In order to achieve the above-mentioned object, it has an internal pressure control step of controlling the internal pressure of the container to which the carbonated beverage is enclosed and transported to a target internal pressure or higher, and the target internal pressure is to prevent the occurrence of a dent in the container. It is the internal pressure of the container that can be achieved.

  According to the above beverage product manufacturing method, since the internal pressure of the container in which the carbonated beverage is enclosed and transported is controlled so as to be the target internal pressure, the container has a low internal pressure. It is possible to prevent the container from being damaged due to a collision with a manufacturing apparatus or the like. In order to prevent damage to the container, a method of simply heating the container sufficiently to increase the internal pressure of the container is also conceivable. However, if the temperature of the container is increased more than necessary, unnecessary energy is used, which may directly increase the cost. In contrast, by setting a target internal pressure that can prevent the occurrence of a dent in the container and performing control so that the internal pressure of the container is equal to or higher than the target internal pressure, the container can be used with as little energy as possible. Since damage can be prevented, an increase in cost can be suppressed. In the present invention, the “carbonated beverage” refers to an effervescent soft drink and an alcoholic beverage containing carbon dioxide gas.

  Here, as a configuration that effectively exhibits the above-described operation, specifically, the target internal pressure is determined based on the presence or absence of the dent in the container after conveyance and the internal pressure of the container after conveyance. An embodiment is mentioned. As described above, the target internal pressure is determined based on the presence / absence of the dent in the container after the conveyance and the internal pressure of the container after the conveyance, thereby more appropriately corresponding to the presence / absence of the dent in the container after the conveyance. A target internal pressure can be set.

  In addition, the internal pressure control step includes a step of heating the container so as to be equal to or higher than a target temperature, and the target temperature is a first of the container in which at least the internal pressure of the container becomes the target internal pressure. It can be set as the aspect determined based on temperature.

  In this way, by heating the container to a temperature higher than the target temperature and controlling the internal pressure, the internal pressure of the container can be higher than the target internal pressure, and the control of the internal pressure is simplified. It can be carried out. In the present invention, “heating” refers to the general application of heat to a container to be heated, regardless of the means. Examples of the heating means include applying warm water higher than the temperature of the container, immersing in warm water, blowing hot air, heating the room in which the container is disposed by a stove, floor heating, or the like. It is done.

  In addition, the step of heating may include a step of heating the container using hot water so that the container becomes equal to or higher than a target temperature.

  Thus, when it is set as the structure which heats a container more than target temperature using warm water and controls internal pressure, control of internal pressure can be performed more simply. In the present invention, “warm water” refers to a liquid that is hotter than the temperature of the container before heating, and particularly refers to a heated liquid.

  Further, the first temperature may be determined in consideration of the type of the carbonated beverage. Thus, the 1st temperature is derived | led-out based on the kind of carbonated drink, and the more suitable target temperature according to the kind of drink product can be set by setting this as a target temperature.

Here, the temperature of the hot water is the following formula hot water temperature = (first target temperature−b) / a
Here, a and b are constants,
Constant a: A value corresponding to the rising temperature of the container when the temperature of the hot water is raised once. Constant b: An aspect obtained by a value indicating the characteristics of the container before heating. By setting it as such a structure, the temperature of the warm water used for heating can be derived | led-out suitably based on target temperature.

  Moreover, the said internal pressure control process can be set as the aspect containing the process of vibrating the said container. Even when the internal pressure is controlled by vibrating the container, it is possible to obtain a beverage product in which container breakage during transportation is suppressed while suppressing an increase in cost.

  Further, the target temperature may be a higher one of the first temperature and the second temperature obtained based on the dew point.

  In this way, by setting the higher one of the first temperature and the second temperature as the target temperature and performing the heating control, other containers generated because the internal pressure of the container is low, Not only can the container be prevented from being damaged due to a collision with a manufacturing apparatus or the like, but also the container can be prevented from dew condensation. In addition, a target temperature, which is the container temperature for achieving both the effects of preventing damage to the container and preventing condensation, is set, and heating control is performed so that the container temperature becomes equal to or higher than the target temperature, so that as little energy as possible Since it is possible to prevent condensation of the container and breakage of the container, it is possible to suppress an increase in cost.

When the second temperature becomes the target temperature, the temperature of the hot water is expressed by the following formula hot water temperature = (second temperature−b) / a
Constant a: A value corresponding to the rising temperature of the container when the temperature of the hot water is raised once. Constant b: An aspect obtained by a value indicating the characteristics of the container before heating. By setting it as such a structure, the temperature of the warm water used for heating can be derived | led-out suitably based on target temperature.

  Moreover, the manufacturing method of the drink product which concerns on this invention can be described as invention of the manufacturing apparatus of a drink product. That is, the beverage product manufacturing apparatus according to the present invention includes a transport unit that transports a container in which a carbonated beverage is enclosed, an internal pressure control unit that controls the internal pressure of the container transported by the transport unit to a target internal pressure or higher, The target internal pressure is an internal pressure of the container that can prevent the formation of a dent in the container.

  ADVANTAGE OF THE INVENTION According to this invention, the manufacturing method and manufacturing apparatus of a beverage product with which the container breakage during conveyance was suppressed, suppressing a cost increase are provided.

It is a schematic block diagram explaining the structure of the beverage product manufacturing apparatus which concerns on 1st Embodiment. It is a block diagram explaining the structure of the heating apparatus which comprises a drink product manufacturing apparatus. It is a graph which shows the example of the correspondence of warm water temperature and container temperature. It is a figure which shows the example of the information hold | maintained in a beverage product manufacturing apparatus. It is a flowchart explaining the determination method of target temperature. It is a flowchart explaining the determination method of the target temperature in the drink manufacturing apparatus which concerns on 2nd Embodiment.

  DESCRIPTION OF EMBODIMENTS Hereinafter, embodiments for carrying out the present invention will be described in detail with reference to the accompanying drawings. In the description of the drawings, the same elements are denoted by the same reference numerals, and redundant description is omitted.

(First embodiment)
FIG. 1 is a schematic configuration diagram of a beverage product manufacturing apparatus according to the first embodiment of the present invention. The beverage product manufacturing apparatus 1 shown in FIG. 1 includes a transport unit 10 (transport means) and a heating device 20 (internal pressure control means). The conveyance part 10 has the function to convey the container 30 enclosed with the carbonated beverage in A direction shown by the arrow, for example, to convey the container 30 to the packaging apparatus of a drink product. The transport unit 10 may include a guide unit 12 that guides the movement of the container 30 in the A direction. The heating device 20 is provided along the conveyance path of the container 30 by the conveyance unit 10 and has a function of spraying warm water to the container 30 conveyed on the conveyance unit 10. In FIG. 1, the heating device 20 sprinkles hot water from above the container 30, but the watering direction is not particularly limited. In addition, in FIG. 1, the watering nozzle for spraying warm water among the heating apparatuses 20 is shown in figure.

  The beverage product manufacturing apparatus 1 according to the first embodiment is a device that manufactures a beverage product including a container in which a carbonated beverage is enclosed. In addition, the carbonated beverage manufactured in the beverage product manufacturing apparatus 1 refers to an effervescent soft drink and an alcoholic beverage containing carbon dioxide gas. Examples of the container in which the carbonated beverage is enclosed include an aluminum can, a steel can, and a plastic bottle. In the following embodiments, a case where the container is an aluminum can will be described. The beverage product manufacturing apparatus 1 is provided with a device that encloses a carbonated beverage in an empty container before the warming device 20 and a device that wraps the beverage product after the warming device 20. be able to.

  In the beverage product manufacturing apparatus 1, the heating device 20 has a function of heating so that condensation does not occur in the container 30 after the carbonated beverage is enclosed. If the carbonated beverage in the container 30 is heated by sprinkling warm water into the container 30 in which the carbonated beverage is enclosed, and the temperature of the container 30 is set to the dew point or higher, condensation on the surface of the container 30 is prevented. Can do.

  However, even if the temperature of the container 30 is higher than the dew point and condensation on the surface of the container 30 can be prevented, if the internal pressure in the container 30 is not sufficiently high, the container 30 is easily dented by external pressure. There is. As an example in which a dent may occur, a collision with another container 30 or the guide part 12 during conveyance may be mentioned. The generation of the dents can be easily avoided by increasing the internal pressure of the container 30. Therefore, in the following description, in the beverage product manufacturing apparatus 1, a method for preventing the occurrence of a dent during conveyance by controlling the internal pressure of the container 30 will be described.

  Next, each function part which comprises the heating apparatus 20 contained in the beverage product manufacturing apparatus 1 is demonstrated using FIG. As shown in FIG. 2, the heating device 20 includes a target internal pressure determination unit 21, a temperature condition derivation unit 22, and a heating unit 23. Among these, the temperature condition deriving unit 22 and the heating unit 23 function as temperature control means 25 used when controlling the internal pressure of the container 30 by heating the container 30.

  The target internal pressure determination unit 21 has a function of determining a preferable internal pressure (target internal pressure) in order to prevent the occurrence of a dent in the container 30.

  The target internal pressure at which the occurrence of the dent in the container 30 can be prevented is the internal pressure of the container 30 at which the dent is less likely to occur. This target internal pressure is not uniform and mainly depends on the type of the container 30. Here, the type of the container 30 is distinguished depending on the material or volume. Further, the target internal pressure can be finely determined according to the shape of the container. As a method for determining the target internal pressure, when the container 30 in which the carbonated beverage is enclosed is transported in the transport unit 10, the internal pressure of the container 30 under the condition that the container 30 after the transport does not have a dent is measured. The method of measuring using a container and determining the internal pressure as a target internal pressure is mentioned. In order to obtain the optimum target internal pressure, for example, the following method can be used. After the plurality of containers 30 having the same internal pressure are transported by the transport unit 10 in the same manner as in the production of beverage products, the presence or absence of dents is confirmed. When the container 30 having a dent is included in the container 30 group after the conveyance in a certain ratio or more, the same test is performed again after increasing the internal pressure of the container 30. On the other hand, when there is no dent in the container 30 group, the same test is performed again after reducing the internal pressure of the container 30. These tests can be repeated to determine the optimum target internal pressure.

  As described above, the target internal pressure determination unit 21 obtains a correspondence relationship between the type of the container 30 and the target internal pressure corresponding to the type of the container, and stores it in the target internal pressure determination unit 21 in advance. An appropriate target internal pressure can be determined.

  Further, instead of the method of determining the target internal pressure, a method of appropriately setting a target internal pressure at which no dent is generated in the container 30 after measuring the internal pressure of the container 30 before the heating device 20 may be used. When a beverage product is manufactured under certain manufacturing conditions, the internal pressure of the container 30 is considered to be within a predetermined fluctuation range. Further, it is considered that the container 30 in which the internal pressure is included in the predetermined fluctuation range is similar in the condition that no dent is generated. In this case, a method of measuring the internal pressure of the container 30 and setting the target internal pressure based on this can be used. As this method, for example, a method of increasing the internal pressure by a predetermined value from the measured internal pressure can be mentioned. Thus, the method for determining the target internal pressure can be changed as appropriate.

  The temperature condition deriving unit 22 has a function of deriving the temperature (first temperature) of the container 30 necessary for controlling the internal pressure of the container 30 to be equal to or higher than the target internal pressure derived by the target internal pressure determining unit 21. The temperature condition deriving unit 22 also has a function of deriving the temperature of warm water, the heating time, and the like necessary for heating the container 30 to the target temperature.

  In the beverage product manufacturing apparatus 1 according to this embodiment, in order to control the internal pressure of the container 30 to be equal to or higher than the target internal pressure, the temperature of the container 30 is heated so as to be equal to or higher than a predetermined temperature. The predetermined temperature at this time is called a target temperature.

  The relationship between the temperature of the container 30 and the internal pressure of the container 30 mainly depends on the type of beverage enclosed in the container 30. Specifically, when two different beverages are enclosed in a container having a target internal pressure of 0.20 MPa, the internal pressure becomes 0.20 MPa or more when the container is heated to 20 ° C. in one beverage. However, in the other beverage, the internal pressure may not be 0.20 MPa or more unless the container is heated to 25 ° C. Therefore, it is necessary to derive the first temperature corresponding to the target internal pressure for each type of beverage sealed in the container 30. As a method for determining the first temperature, the temperature of the container 30 is lower than the lower limit of the temperature of the container 30 that exceeds the target internal pressure by measuring the internal pressure of the container 30 while heating the container 30. The method of determining 1st temperature so that it may not fall below a value is mentioned. The temperature condition deriving unit 22 determines an appropriate target temperature based on these information by preparing the first temperature for each beverage type in advance and storing it in the temperature condition deriving unit 22. Can do.

  Further, the temperature condition deriving unit 22 has a function of deriving a heating condition necessary for heating the container 30 to a target temperature or higher. In the beverage product manufacturing apparatus 1, the container 30 is heated by sprinkling warm water with respect to the container 30 by the heating device 20, but the temperature of the container 30 before warming, the temperature of the warm water, the spraying time, the amount of spraying The rising temperature varies depending on the factors. Moreover, since the heating conditions for raising the temperature of the container 30 once differ according to the kind of the container 30 and the kind of the beverage enclosed in the container 30, the heating is performed according to the beverage enclosed in the container 30. It is necessary to set conditions.

  Here, an example of the derivation of the heating condition is shown. As a result of evaluating the correspondence between the temperature of the hot water used to heat the container 30 and the temperature of the container 30 after heating, for example, a correspondence as shown in FIG. 3 could be obtained. As shown in FIG. 3, the temperature of the hot water and the temperature of the container 30 after heating can be approximated to a so-called linear function. Note that the slope of the straight line varies depending on the type of the container 30 and the type of carbonated beverage enclosed in the container 30.

Based on the above results, when the water spraying time and the spraying amount are constant, the relationship between the first temperature and the temperature of the hot water can be approximated by the following formula (1).
Hot water temperature = (first temperature−b) / a (1)
Here, a and b in the formula are constants. The constant a is a value corresponding to the temperature of the container 30 that rises when the temperature of the hot water is raised once, and the temperature of the hot water used to heat the container 30 shown in the graph of FIG. This corresponds to the slope of the approximate linear function representing the correspondence with the temperature of the container 30 after heating. The constant b is a value indicating the characteristics of the container before heating, and corresponds to the intercept of the approximate linear function shown in FIG. The constants a and b are determined according to the type (volume, material, shape, etc.) of the container 30 or the type of carbonated drink (beer, sparkling liquor, soft carbonated drink, etc.) enclosed in the container 30. It can be set as the structure which calculates | requires the constant in the said Numerical formula (1) previously, and derives the temperature of warm water from 1st temperature based on this.

  In addition, since the correspondence between the heating condition by the heating device 20 and the temperature rise of the container 30 varies depending on the type and volume of the container 30 and the installation status of the beverage product manufacturing apparatus 1, the correspondence is acquired in advance. It is preferable.

  As described above, the target internal pressure is obtained for each type of container 30, and the first temperature corresponding to the target internal pressure is derived for each type of beverage. Furthermore, when the first temperature is set as the target temperature, a heating condition for heating up to the first temperature is derived for each type of beverage. An example of a summary of these is shown in FIG. In FIG. 4, the container type (for example, aluminum can, 350 ml) is associated with the target internal pressure (0.18 MPa). Further, in association with the target internal pressure, for each beverage type (A, B), a heating condition is associated with the target temperature and the target temperature. Here, the condition for heating the container 30 to the first temperature during normal operation of the beverage product manufacturing apparatus 1 is shown as the heating condition. As described above, in the beverage product manufacturing apparatus 1, the target internal pressure is set for the container type, and the first temperature and the heating condition are obtained for each type of beverage enclosed in the container. In the heating device 20, information shown in FIG. 4 is held in advance, and the target internal pressure determination unit 21 and the temperature condition deriving unit 22 are configured to obtain the target internal pressure and the temperature condition, respectively, with reference to this information. it can. Further, the correspondence relationship between the container type and the target internal pressure is held in the target internal pressure determination unit 21, and the first temperature and the first temperature associated with the target internal pressure and the beverage type are set as the target temperature. Information regarding the heating condition may be stored in the temperature condition deriving unit 22.

  The heating unit 23 has a function of heating the container 30 based on the heating condition derived by the temperature condition deriving unit 22. Specifically, like the nozzle shown in FIG. 1, the container 30 is heated by sprinkling warm water on the container 30. Thereby, the container 30 is heated to a target temperature or higher, that is, the internal pressure of the container 30 can be controlled to be higher than the target internal pressure.

  Next, a process related to internal pressure control (internal pressure control process) in the beverage product manufacturing method by the beverage product manufacturing apparatus 1 according to the present embodiment will be described with reference to FIG.

  First, the internal pressure of the container 30 is measured (S01). This step need not be performed every time a beverage product is manufactured. For example, when the target internal pressure is determined by the target internal pressure determination unit 21 (for example, when the correspondence between the type of the container 30 used for the beverage product and the target internal pressure is prepared in advance), the target internal pressure is determined in advance. Is called.

  Next, the target internal pressure determination unit 21 determines the target internal pressure (S02). In this step, for example, the target internal pressure determination unit 21 acquires information related to the type of the container 30 and refers to the value of the target internal pressure associated with each type of the container 30 to determine the target internal pressure.

  Subsequently, the temperature condition deriving unit 22 derives the first temperature, which is set as the target temperature (S03). The first temperature is derived based on the target internal pressure determined in S02 and the type of beverage.

  Then, heating control is performed (S04: step of heating). In this process, first, the heating condition is determined in the temperature condition deriving unit 22 based on the derived target temperature. The heating condition at this time refers to the temperature of the warm water sprayed from the heating unit 23, the spray amount, and the like as described above. Information related to these heating conditions is compiled in advance in association with the target temperature as shown in FIG. 4, and is used when control using this information is possible.

  Then, based on the heating condition determined by the temperature condition deriving unit 22, the heating operation is performed by the heating unit 23. Thereby, the container 30 is heated more than target temperature. Moreover, when the container 30 is heated to a target temperature or higher, the internal pressure of the container 30 becomes equal to or higher than the target internal pressure. This is because the target temperature of the container 30 is a temperature at which the internal pressure of the container 30 becomes the target internal pressure when the temperature of the container 30 is the target temperature, and the temperature of the container 30 is equal to or higher than the target temperature. This is because the internal pressure of the container 30 becomes equal to or higher than the target internal pressure when heated. In addition, it is good also as a structure which sets the upper limit of the temperature of the container 30 separately from target temperature, and controls heating so that an upper limit may not be exceeded. When the upper limit is set in this way, excessive heating can be prevented and energy cost can be reduced. As a method of setting the upper limit value, for example, a method of setting so that the temperature width with respect to the target temperature becomes a predetermined value can be used.

  In addition, it is good also as a structure provided with feedback control which corrects a heating condition, when the internal pressure of the container 30 after the heating which passed through the heating control is measured and there is a difference between the result and the target internal pressure. For example, after heating by heating control (S04), when the container is checked for external appearance and a dent is generated in the container, the container internal pressure in that situation is measured (S01), and the target internal pressure is newly set again. Based on the determined (S02), the first temperature is derived, the target temperature is set (S03), and the heating control is performed (S04). Thus, heating control and internal pressure measurement can be repeated.

  Further, as another feedback control method, a step of measuring the temperature of the container 30 after heating by the heating control (S04) is provided, and the measured temperature of the container 30 does not reach the target temperature. In such a case, the heating condition for heating the container 30 to the target temperature or higher can be changed. In the above process, the correspondence relationship between the target internal pressure and the target temperature, or the correspondence relationship between the target temperature and the heating condition may be updated.

  As described above, according to the beverage product manufacturing apparatus and method according to the present embodiment, the process of controlling the internal pressure by the heating device 20 so that the internal pressure of the container 30 transported by the transport unit 10 becomes the target internal pressure. Is provided. Therefore, the container 30 can be prevented from being damaged due to a collision with another container or a manufacturing apparatus. In order to prevent the container 30 from being damaged, a method of simply heating the container 30 sufficiently to increase the internal pressure of the container 30 is also conceivable. However, if the temperature of the container 30 is increased more than necessary, unnecessary energy is used, which directly leads to an increase in cost. On the other hand, by setting a target internal pressure that can prevent the occurrence of the dent of the container 30 and performing control so that the internal pressure of the container 30 is equal to or higher than the target internal pressure, using as little energy as possible. Since damage to the container 30 can be prevented, an increase in cost can be suppressed. In addition, when the temperature of the container 30 is excessively high, there is a possibility that the carbonated beverage in the container 30 may be altered as well as an increase in cost, but by preventing damage to the container 30 with as little energy as possible, Alteration of the carbonated beverage in the container 30 can also be suppressed.

  Further, the target internal pressure is determined based on the presence / absence of a dent in the container 30 after conveyance and the internal pressure of the container 39 after conveyance, so that the internal pressure of the container 30 after conveyance and the dent of the container 30 are determined. An appropriate target internal pressure can be set based on the presence or absence of.

  The internal pressure control step includes a step of heating the container 30 using hot water so that the container 30 becomes equal to or higher than the target temperature, and the target temperature is the container 30 whose internal pressure is the target internal pressure. The first temperature may be an aspect of the first temperature. In particular, the step of heating includes a step of heating the container by using warm water with respect to the container 30 by the heating device 20 so that the container 30 becomes equal to or higher than the target temperature. Thus, based on the correspondence relation between the target internal pressure and the target temperature, the internal pressure of the container 30 can be made higher than the target internal pressure by using the heating device 20 to heat the container 30 to a target temperature or higher. The internal pressure can be controlled more easily. Note that the heating method used in the heating step is not limited to the method using warm water, and various methods can be used. Since specific heating conditions vary depending on the heating method and the apparatus to be used, it is necessary to appropriately modify the heating conditions when changing the heating method or the like.

  And the 1st temperature can set more suitable target temperature according to the kind of drink product by setting it as the aspect calculated | required in consideration of the kind of carbonated drink.

  Moreover, when it is set as the structure which derives | leads-out the temperature of the warm water used for the heating apparatus 20 based on said Numerical formula (1), the temperature of the warm water used for watering by the heating apparatus 20 is suitable based on target temperature. Can be derived.

  In the above-described embodiment, the configuration has been described in which the internal pressure of the container 30 is increased to a target internal pressure or higher by heating the container 30 to a target temperature or higher by spraying warm water with the heating device 20. The method for increasing the internal pressure is not limited to heating.

  As a method for controlling the internal pressure of the container 30 by a method other than heating, for example, control by vibration can be mentioned. Since the carbonated beverage is enclosed in the container 30, a method of increasing the internal pressure of the container 30 by vaporizing the carbon dioxide dissolved in the beverage by vibration can be used. In this case, the point in which the target internal pressure is determined according to the type of the container 30 is the same as in the case of the internal pressure control by heating, and vibration is used instead of heating as a method of increasing the internal pressure of the container 30 to the target internal pressure or higher. It is done. Specifically, vibration conditions (frequency, number of times of vibration, etc.) necessary for making the internal pressure of the container 30 equal to or higher than the target internal pressure are obtained in advance for each type of container 30 and each type of beverage, and the first in FIG. Instead of the temperature derivation (S03) and heating control (S04) steps, a vibration condition corresponding to the target internal pressure may be derived to perform vibration control. Moreover, it is good also as a structure which controls internal pressure combining vibration control and heating control.

(Second Embodiment)
Next, a method for producing a beverage product according to the second embodiment will be described. The manufacturing method of the beverage product according to the second embodiment uses the same beverage product manufacturing apparatus 1 (see FIG. 1) as that of the first embodiment to heat the container 30 so that the internal pressure of the container 30 is equal to or higher than the target internal pressure. However, the method for deriving the target temperature (S03 in FIG. 5) is different from the method for producing the beverage product of the first embodiment. Hereinafter, differences from the first embodiment will be described with reference to FIG. The flowchart in FIG. 6 describes the target temperature deriving step (S03) in the flowchart in FIG.

  As shown in FIG. 6, in the method for manufacturing a beverage product according to this embodiment, the target temperature is obtained after obtaining the first temperature and the second temperature. First, a first temperature corresponding to the target internal pressure is derived (S11). This derives the first target temperature corresponding to the target internal pressure determined based on the type of the container 30 and the like, as in the method for deriving the target temperature described in the first embodiment.

  Here, in 1st Embodiment, 1st temperature derived | led-out so that the internal pressure of the container 30 became more than the target internal pressure corresponding to the internal pressure by which damage was suppressed was employ | adopted as target temperature. However, on the other hand, there is a problem of dew condensation of the container, and even if the container 30 is heated so that the container 30 becomes the target internal pressure or more, the problem of dew condensation of the container is solved when the temperature of the container 30 is lower than the dew point. It may not be possible. Therefore, it is necessary to consider a condition where the container 30 does not condense.

Therefore, after obtaining the first temperature (S11), the second temperature corresponding to the dew point is obtained (S12). The second temperature is derived based on the dew point as described above. Specifically, the following formula (2)
Second temperature = dew point + c (2)
Can be obtained as However, c is a constant, and is determined to the extent that condensation does not occur in the container 30 due to fluctuations in the transport environment (manufacturing environment) of the container 30. It is not necessary to derive the first temperature (S11) and the second temperature (S12) in this order, and the second temperature may be derived (S12) first.

  Subsequent to the derivation of the first temperature (S11) and the derivation of the second temperature (S12), the target temperature is determined based on the first temperature and the second temperature (S13). At this time, the higher one of the first temperature and the second temperature is used as the target temperature. Thereby, since target temperature is more than 1st temperature, the container 30 can be made more than target internal pressure, and damage, such as a dent of the container 30, can be prevented. At the same time, since the target temperature is equal to or higher than the second temperature, condensation in the container 30 can be prevented.

Thus, based on the target temperature calculated | required along the flowchart of FIG. 6, heating conditions are calculated | required using Numerical formula (1) etc., and also control of heating is performed. This is the same as in the first embodiment. In addition, when 2nd temperature is used as target temperature, the temperature of warm water is calculated | required by the following Numerical formula (3).
Hot water temperature = (second temperature−b) / a (3)
Here, a and b in the equation are constants similar to the equation (1), respectively, and the constant a is a value corresponding to the temperature of the container 30 that rises when the temperature of the hot water is raised once, The constant b is a value indicating the characteristics of the container before heating. Then, the following formula (4) is obtained by substituting the formula (2) into the above formula (3).
Hot water temperature = (dew point + c−b) / a (4)
That is, the temperature of the hot water can be obtained based on the above mathematical formula (4).

  As described above, according to the method for manufacturing a beverage product according to the second embodiment, the heating control is performed with the higher one of the first temperature and the second temperature as the target temperature. Therefore, since the internal pressure of the container 30 is low, it is possible not only to prevent the container 30 from being damaged due to a collision with another container or a manufacturing apparatus, but also to prevent condensation of the container 30. Furthermore, since the target temperature which becomes a lower limit value is set and the heating control is performed based on this target temperature, as in the method for producing a beverage product according to the first embodiment, the container is made using as little energy as possible. Since damage to 30 can be prevented, an increase in cost can be suppressed.

  Here, when the internal pressure control method according to the second embodiment that also performs temperature control according to the dew point is used, since the dew point varies depending on the temperature and humidity of the surrounding environment, the temperature of the surrounding environment is periodically measured. The second temperature can be obtained based on this, and the target temperature can be determined by comparing with the first temperature.

  In addition, when the control which concerns on an internal pressure is not required, the heating control using only 2nd temperature based on a dew point can also be implemented. In this case, after calculating | requiring 2nd temperature based on said Numerical formula (2) based on a dew point, 2nd temperature is made into target temperature as it is. And after calculating | requiring a heating condition based on Numerical formula (1) etc., it heats based on this heating condition. Accordingly, it is possible to prevent the temperature of the container 30 from lowering than the dew point and the container 30 to condense, and it is possible to suppress excessive energy consumption and suppress an increase in cost.

  As mentioned above, although embodiment of this invention was described, the manufacturing method and manufacturing apparatus of the beverage product which concern on this invention are not limited to the above, A various change can be performed.

  For example, in the above-described embodiment, the configuration in which the warming device 20 sprays warm water onto the container 30 as the internal pressure control by warming has been described, but the warming method is not limited to warm water spraying. Moreover, although the said embodiment demonstrated the structure which determines the target internal pressure and derives | leads-out target temperature in the heating apparatus 20, you may be comprised by the mutually different several apparatus.

  DESCRIPTION OF SYMBOLS 1 ... Beverage product manufacturing apparatus, 10 ... Conveyance part, 20 ... Heating apparatus, 21 ... Target internal pressure determination part, 22 ... Temperature condition deriving part, 23 ... Heating part, 30 ... Container.

Claims (8)

Having an internal pressure control step of controlling the internal pressure of the container to which the carbonated beverage is enclosed and conveyed to a target internal pressure or higher,
The said target pressure, pressure der of the container it becomes possible to prevent the occurrence of depressions of the container, and the presence or absence of the recess in the container after transport, and the internal pressure of the container after the transfer, Based on
The internal pressure control step includes a step of heating so that the container is equal to or higher than a target temperature,
The target temperature is a method for producing a beverage product, wherein the target temperature is determined based on at least a first temperature of the container such that an internal pressure of the container becomes the target internal pressure . Step, as the container is greater than or equal to the target temperature, method for producing a beverage product of claim 1 further comprising the step of heating the container with warm water to the warming. The said 1st temperature is a manufacturing method of the drink product of Claim 2 calculated | required in consideration of the kind of the carbonated drink. The temperature of the hot water is the following formula: hot water temperature = (first temperature−b) / a
Here, a and b are constants,
Constant a: Value corresponding to the rising temperature of the container when the temperature of the hot water is raised once. Constant b: Production of the beverage product according to claim 2 or 3 obtained by a value indicating the characteristics of the container before heating. Method. The said target temperature is a higher one of the said 1st temperature and the 2nd temperature calculated | required based on a dew point, Manufacture of the beverage product as described in any one of Claims 2-4 Method. When the second temperature becomes the target temperature, the temperature of the hot water is expressed by the following formula: hot water temperature = (second temperature−b) / a
Constant a: Value corresponding to the rising temperature of the container when the temperature of the hot water is raised once Constant b: The method for producing a beverage product according to claim 5, which is obtained from a value indicating the characteristics of the container before heating. The said internal pressure control process is a manufacturing method of the beverage product as described in any one of Claims 1-6 including the process of vibrating the said container. Transport means for transporting a container filled with carbonated beverages;
An internal pressure control means for controlling the internal pressure of the container conveyed by the conveying means to be equal to or higher than a target internal pressure;
With
The said target pressure, pressure der of the container it becomes possible to prevent the occurrence of depressions of the container, and the presence or absence of the recess in the container after transport, and the internal pressure of the container after the transfer, Based on
The internal pressure control means includes means for heating the container so as to be equal to or higher than a target temperature,
The target temperature is an apparatus for producing a beverage product, which is determined based on at least a first temperature of the container such that an internal pressure of the container becomes the target internal pressure .

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