JPH10167225A - Manufacture of canned beverage - Google Patents

Abstract

PROBLEM TO BE SOLVED: To prevent an expanded can from generating in an aseptic filling method, and reduce the equipment cost and the maintenance cost by a method wherein a canned beverage which is filled and sealed under an approx. aseptic state, is made to reach a specified temperature within a specified period of time by a rapid heating, and then, immediately, cooled quickly to a specified temperature or lower. SOLUTION: To a sterilized empty can, a beverage which is sterilized by heating at a high temperature for a short period of time by a beverage sterilizing device 14, is filled by a specified amount by a beverage filling machine 13, and a sterilized can lid which is fed by a can lid sterilizing device 17 under an approx. aseptic atmosphere, is continuously seamed by a can lid seaming machine 16, to obtain a filled and sealed canned beverage. Then, this can is passed through a high frequency induction heating type rapid heating device 18 while the can is being rotated to heat it rapidly, and the can is made to reach a temperature of 80-95 deg.C within 180sec, and then, is passed through a cooling device 19 immediately to cool the can to a temperature of 45 deg.C or lower, and is carried out by a carry-out conveyor 20. By this method, a canned beverage which keeps the beverage's original taste, flavor and color, can be obtained.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a beverage by a so-called aseptic filling method in which a sterilized empty can is filled with a sterilized beverage in a substantially sterile atmosphere and sealed with a sterilized can lid. The present invention relates to a method for producing cans.

[0002]

2. Description of the Related Art In canned beverages in which a beverage is filled in a can container and hermetically sealed, as a sterilization treatment to prevent the filled beverage from spoiling, usually, canned food after filling and sealing the beverage. A retort sterilization method in which high-temperature heating (for example, 125 ° C. for 25 minutes) is applied for a long time in a pressure heating device is applied, or a highly acidic fruit juice beverage having a pH of 4.5 or less is heat-sterilized. Beverage the beverage in a hot state (80 ° C
The hot filling method (hot-packing) is applied in which the can is filled while keeping the temperature as described above, and after maintaining the temperature for at least 30 seconds after sealing, the can is cooled.

[0003] However, according to such a heat sterilization method, although there is an advantage that the process can be easily controlled before and after filling and sealing the beverage in the empty can, in any case, the beverage can be filled in the can container. It is difficult to rapidly cool a beverage in a heated state after heat sterilization, and the content of the beverage is maintained at a high temperature for a relatively long period of time. , Coffee, black tea, green tea, soup, etc.).

[0004] Therefore, in order to manufacture beverage cans while keeping the original taste, aroma and color of the beverage as much as possible while minimizing the heat history of the beverage as much as possible, sterilization performed at high temperature in a short time and rapidly cooled is performed. The so-called aseptic filling method, in which a sterilized beverage is filled in a sterilized empty can in a substantially sterile atmosphere with clean air and sealed with a sterilized can lid, has been studied in the past. Have been.

[0005] Further, as an air purifying system for maintaining a sterile atmosphere in the aseptic filling method, in a space in a clean room, a filling region of a beverage and a tightening region of a can lid are of a higher class than other spaces. It has been known from the related art (Japanese Patent Application Laid-Open No. 4-79956), etc., that the present applicant maintains the air cleanliness.

[0006]

In the aseptic filling method as described above, the untreated empty cans supplied by the empty can supply device are successively sterilized while being conveyed, and then cooled to form a substantially sterile atmosphere. While continuously feeding into the beverage filling machine at the same time, the beverage which has been sterilized and cooled in a high temperature and short time in advance by a beverage sterilizing apparatus is continuously supplied to the beverage filling machine, and in a substantially aseptic atmosphere, the sterilized After filling the empty can with the sterilized beverage, it is fed into the can lid winding machine in a substantially sterile atmosphere, and the untreated can lid supplied from the can lid supply device is sterilized by the can lid sterilization device. After that, it is supplied to the can lid winder in a substantially aseptic atmosphere, and the can lid winder is used in a substantially aseptic atmosphere.
For example, a beverage-filled can is sealed with a sterilized can lid.

[0007] For this purpose, for example, air cleanliness in a clean room has a medium level (classes 1,000 to 10,000).
0) and high-level (classes 10 to 100) areas, conveying path for sterilized empty cans, supply path for sterilized can lids, around beverage filling machine, beverage filling machine to can lid winding machine And the surroundings of the can lid winding machine are air cleanliness of class 10 to 100.
It is conceivable to have an air cleanliness of 0 to 10,000.

[0008] The above-mentioned class is NASA
The cleanliness of the air is indicated by the number of reference particles (particle diameter 0.5 micron or more) existing per a predetermined space (ft ³ ). is a 0-1 / ft ^3, class 10 is a 2-10 / ft ^3, class 100 11-10
0 / ft ³ .

According to the aseptic filling method as described above, besides being sterilized at a high temperature in a short time in a beverage sterilizing apparatus, since the beverage inside has almost no heat history, the original taste, aroma and color of the beverage are obtained. Can be manufactured while maintaining substantially the same, and since a long-time heat sterilization step such as a retort sterilization method is eliminated, manufacturing equipment can be reduced and a manufacturing time can be shortened.

[0010] However, according to the experience of the present inventors who have been engaged in experiments of canning by the aseptic filling method for many years,
As described above, a high level of air cleanliness (class 10-1
00), even if the aseptic filling method is performed,
It could not be avoided that several million expansion cans were generated in one million cans.

The inventors of the present invention have investigated the cause of the inflatable can and found that a high level of air cleanliness (class 10) was obtained.
~ 100), even though it is almost aseptic, there are very few particles suspended in it, and rarely there are live bacteria such as non-heat-resistant aqueous bacteria and fungi, It was found that this was mixed into the can and caused the expansion can.

Regarding the generation of such expanded cans, even if it is only a few cans per million,
As a food company that manufactures, store canned foods for a certain period of time, when live bacteria such as aqueous bacteria are mixed, and make sure that the manufactured canned foods do not become expanded cans. There is a disadvantage that canned food cannot be shipped.

On the other hand, in a clean room, a clean chamber in which a beverage filling device, a can lid tightening device, and the like are installed is installed in a clean room so that live bacteria such as an aqueous bacterium that generates an expansion can are not mixed at all. Although it is conceivable to maintain an extremely high air cleanliness of less than class 10, this requires enormous equipment costs and maintenance costs, and such is not practical in view of economy. It is possible.

An object of the present invention is to solve the above-mentioned problem of the occurrence of inflatable cans in the aseptic filling method by means that are economically feasible without requiring enormous equipment costs and maintenance costs. It is.

[0015]

SUMMARY OF THE INVENTION In order to solve the above-mentioned problems, the present invention provides, as described in the first aspect, sterilized air in a substantially sterile atmosphere using clean air. In a method for manufacturing a beverage can, in which a can is filled with a sterilized beverage and sealed with a sterilized can lid, the sealed beverage can is further rapidly heated to 180 °.
After reaching a temperature of 80 to 95 ° C. within seconds, the temperature is cooled immediately to 45 ° C. or less.

In the method for producing a beverage can according to the first aspect of the present invention, as described in the second aspect, the temperature of the beverage at the time of filling is in the range of 50 to 60 ° C. The present invention is characterized in that a canned beverage after sealing is rapidly brought to a temperature of 80 ° C. or more in 30 to 60 seconds.

Further, in the method for producing a beverage can according to the first or second aspect, as described in the third aspect, the high-frequency induction heating coil is rotated while rotating the sealed beverage can. Is heated rapidly by passing through a passage provided in the radiator.

According to the method for producing a beverage can of the present invention as described above, a beverage can can be produced while maintaining the original taste, aroma and color of the beverage as much as possible. It is possible to reliably prevent the occurrence of inflatable cans due to the contamination of live bacteria such as molds.

[0019]

BEST MODE FOR CARRYING OUT THE INVENTION Hereinafter, an embodiment of a method for producing a beverage can according to the present invention will be described in detail with reference to the drawings.

FIG. 1 schematically shows an example of a canned production line for carrying out the method for producing a beverage can according to the present invention. In the canned production line, untreated empty cans are continuously supplied. The empty-can supply conveyor 1 extending from an empty-can supply device (not shown) for performing an empty can is an endless conveyor for continuously transporting the placed empty cans.
A timing screw 2 is provided at an end portion of the container so as to supply empty cans, which have been arranged in a line and conveyed at random, to the apparatus in the next step at a constant interval.

The traveling speed of the empty can supply conveyor 1 can be adjusted so as to conform to the production speed of the canned production line, and the drive system of the timing screw 2 installed at the end of the conveyor 1 is In order to enable the delivery of empty cans, the apparatus rotates synchronously with the apparatus in the next process.

The chemical spraying device 3 on the outer surface of the can connected to the empty can supply conveyor 1 via the timing screw 2 comprises:
A horizontal rotary type empty can transport mechanism having a plurality of suction pads 3a for adsorbing empty cans on an oblong orbit on a horizontal plane and transporting them at a constant speed, and empty cans being transported by each suction pad 3a A chemical spray mechanism 3b for spraying a chemical on the outer peripheral surface of the trunk and the outer surface of the can bottom.

Each suction pad 3a of the empty can transport mechanism
Is positioned concentrically above the empty can that has been aligned by the timing screw 2, and at the same time, by suction from the suction hole of the suction pad 3a, the upper end opening surface of the empty can Is sucked by closing with a suction pad 3a, floated and conveyed from the conveyor 1, and at a position where the steel can reach the steel belt conveyor 4 of the next process, the suction is released and the empty can is removed from the steel belt conveyor. Transfer to 4 above.

In the above-described apparatus, if there is no empty can when the suction pad 3a moves to the position where the empty can is sucked, the suction pad 3a stops suction and moves for one cycle. When the suction pad 3a not adsorbing the empty can passes through the chemical spray mechanism 3b, the chemical is not sprayed.

The chemical spraying device 5 on the inner surface of the can, which is arranged following the chemical spraying device 3 on the outer surface of the can, moves the empty can, which is placed directly on the steel belt conveyor 4 and is conveyed, upward in the conveyance path. The steel belt conveyor 4 that transports the empty cans is provided at the center in the width direction so that the empty cans do not fall over due to the spray pressure of the chemical solution. Is provided with a suction hole for sucking the bottom of the empty can, and the empty can is stably placed on the steel belt conveyor 4 by the suction force in a stable state.

A heat sterilization oven 6 for heating the empty cans in which the chemicals are sprayed on the inner and outer surfaces by the chemical sprayers 3 and 5 penetrates through the oven 6 from the inlet side to the outlet side of the oven 6. A steel belt conveyor for carrying empty cans, and a heating furnace body for heating the empty cans carried and passed by the conveyor, and heating the empty cans while carrying them in the oven 6, This is for decomposing and removing the chemical solution attached to the empty can.

At the outlet of the heat sterilizing oven 6, a tunnel 8 is connected along the steel belt conveyor 4 for transporting the sterilized empty cans discharged from the oven 6, surrounding the steel belt conveyor 4 and blocking it from the outside air. I have.

In the tunnel 8, first, the hot air flowing into the tunnel 8 from the oven 6 is discharged below the steel belt conveyor 4, filtered by a filter to produce clean air, and then as a laminar flow from the ceiling of the tunnel 8. A clean air replacement device 9 that vertically blows down is disposed, and then an empty can cooling device 10 that cools the empty can heated by the sterilization process by spraying sterile water is disposed.

The steel belt conveyor 4 that has passed through the tunnel 8 is taken over by a TP conveyor (an endless belt having a flat outer surface formed by combining heat-resistant synthetic resin flat plates in a caterpillar shape) 7, and is provided at the end of the TP conveyor 7. In addition to the timing screw 11 is installed, a relay turret 12 that rotates while holding the empty cans spaced at a certain interval by the timing screw 11 is installed, the relay turret 12 having a plurality of pockets The beverage filling machine 13 is installed so as to face the end portion of the TP conveyor 7 with the sandwiching therebetween.

A predetermined amount of the sterilized beverage supplied from the beverage sterilizing device 14 is distributed and filled into sterilized empty cans supplied from the end portion of the TP conveyor 7 through the relay turret 12. Although not shown, a plurality of pockets for receiving and holding empty cans are formed in the periphery of the rotating main turret, and a plurality of pockets are formed above each pocket in synchronization with the pockets. The nozzle is a horizontal rotary type generally used in the related art, in which nozzles for filling beverages are arranged.

In the present embodiment, a beverage sterilizer 14 for supplying a sterilized beverage to the beverage filling machine 13 has a configuration already proposed by the present applicant as shown in FIG. No. 7-332569).

In such a beverage sterilizing apparatus 14, the beverage before the sterilizing treatment stored in a tank (not shown) is used.
The water is fed to the first plate heat exchanger 22 under a substantially normal pressure by the feed pump 21, and is rapidly heated to near the boiling point (about 95 ° C.) by heat exchange in a narrow path of the first plate heat exchanger 22. A pre-heat treatment for heating is performed.

Next, the oxygen gas in the beverage is degassed by flowing into the temporary storage tank 23 and holding it under the atmospheric pressure for a short time in the temporary storage tank 23 in which the nitrogen gas is fed into the head space. After that, the mixture is fed to the second plate heat exchanger 25 under pressure by the pressure feed pump 24, and in a narrow path of the second plate heat exchanger 25, a high temperature required for sterilization by heat exchange (110 to 140 ° C.) ), A sterilization treatment is performed while holding for a short time of several seconds to several tens of seconds (within 60 seconds). Since the high-temperature short-time sterilization treatment is performed after the dissolved oxygen in the beverage is sufficiently degassed, deterioration of the taste, aroma and color of the beverage during sterilization is extremely small.

After the sterilization treatment at a high temperature for a short time, the mixture is immediately sent to the third plate heat exchanger 26 and rapidly cooled by heat exchange in a narrow path of the third plate heat exchanger 26 (usually, It is cooled to approximately room temperature of 50 ° C. or lower, but in the present embodiment, the temperature is set to approximately 50 to 60 ° C.)
And via a pressure control valve 27 for maintaining the pressure in the third plate type heat exchangers 25 and 26 at a high pressure, the beverage filling machine 13 is connected to the beverage filling machine 13 by a sealed pipe 28 which is kept in an aseptic state without contacting the outside air. Sent to.

On the other hand, in the beverage filling machine 13, each sterilized empty can continuously supplied from the relay turret 12 is successively held in each pocket of the main turret, and is conveyed as the main turret rotates. Meanwhile,
A predetermined amount of sterilized beverage sent from the beverage sterilizing device 14 is filled into the empty can from each filling nozzle, and the beverage-filled can is removed from the pocket when the main turret is further rotated, and the timing conveyor By 15, it is transported to the next step.

At the terminal side of the timing conveyor 15 for transporting the beverage-filled cans discharged from the beverage filling machine 13, the can-fill sterilization device 17 applies the beverage-filled cans transported by the conveyor 14. A can lid winding machine 16 for winding the sterilized can lid supplied is provided.

In the present embodiment, a can lid sterilizer 17 for supplying a sterilized can lid to the can lid winding machine 16 is shown in FIG.
Japanese Patent Application Laid-Open No.
No. 40436) is used.

In such a can lid sterilizer 17, untreated can lids continuously supplied from the can lid supply device are used.
In the course of continuously transporting the can lid face one by one at intervals by the can lid transport means 31 so that the can lid surface is orthogonal to the traveling direction, first, the chemical solution (hydrogen peroxide) is sprayed by the spray nozzle 32. 2.0 to 15 wt% aqueous solution) is sprayed (15 to 100 mg / 100 cm ² ) on the entire surface of the can lid and adhered, and then the can lid is heated by the heating air by the heating means 33 (100 to 100 mg / 100 cm ² ). (200 ° C.) to decompose and remove the hydrogen peroxide of the chemical solution attached to the can lid, and finally cool it in the cooling unit 34, and then pass through the inside of the chute 35, which is kept in an aseptic condition without touching the outside air. , To the can lid winding machine 16.

Although the can filled with beverage is fed by the timing conveyor 15 and the sterilized can lid is supplied from the can lid sterilizing device 17, the can lid winding machine 16 is not shown, but is rotated. Around the turret,
A plurality of pockets for receiving and holding beverage-filled cans are formed, and a lifter is arranged below each pocket to move synchronously with the main turret pocket, and a pair of seaming chucks and seaming are located above. It is a horizontal rotary type generally used conventionally in which rolls are arranged.

In such a can lid winding machine 16, cans filled with beverage continuously supplied from the timing conveyor 15 are sequentially held in each pocket of the main turret, and a can lid sterilizing device 17 is provided. Is supplied via the chute 35 from the sterilized can lid to the upper end opening of each beverage-filled can via the relay turret, and is conveyed with the rotation of the main turret. Then, the lifter rises, the can lid is wound around the upper end opening of the can by the seaming chuck and the seaming roll, and the beverage can sealed with the can lid is removed from the pocket when the main turret further rotates, It is discharged through the guide member.

In the present embodiment, a high-frequency induction heating type rapid heating device 18 for rotating and passing each of the beverage cans to the conveying path of the filled and sealed beverage cans discharged from the can lid winding machine 16 is provided. Is installed, and a cooling device 19 for beverage cans is installed near the downstream side thereof,
After passing through the cooling device 19, the beverage cans are carried out of the production line by a canned product transport conveyor 20 as manufactured products.

In the rapid heating device 18 of the high frequency induction heating type, for a beverage can passing through the vicinity of the induction heating coil, the can is heated by Joule heat based on an induction current (eddy current) generated in the metal material can. By doing so, the beverage inside is heated through the can container.

In such a high-frequency induction heating type rapid heating device 18, in order to allow each beverage can to pass through the vicinity of the induction heating coil while rotating, for example, as shown in FIG. Each beverage can is sandwiched and moved between the belts 42 and 43, or, as shown in FIG. 6, each beverage can is placed and transported on a rotating base 44 that rotates and travels.

The means for rotating each of the beverage cans is not limited to the above-described structure, but may be any appropriate means. The rapid heating device 18 itself may be of the high-frequency induction heating type as described above. Not limited to the above, for example, passing through an oven in a hot air atmosphere, or passing through hot water near 100 ° C., or other rapid heating means may be used, but from the viewpoint of rapid heating The high-frequency induction heating type in which the above-mentioned beverage can is rotated and passed is effective.

In the present embodiment, the cooling device 19 for beverage cans is cooled while carrying the water flow by the flow of the cooling water. And may be sprayed with cooling water or by other rapid cooling means.

By the way, as shown in FIG. 2, most of the canned production line composed of the above-described devices is installed in a clean room where a low level of air cleanliness is maintained. In addition, a clean box that maintains a medium level of air cleanliness is further defined, and a clean chamber that further maintains a high level of air cleanliness is defined in the clean box.

Then, the conveying path of the sterilized empty cans following the heat sterilizing oven 6 (in the tunnel 8 in which the clean air replacing device 9 and the empty can cooling device 10 are arranged), around the beverage filling machine 13, and around the beverage filling machine 13 To the can lid winding machine 16 (around the timing conveyor 15) and the supply path of the sterilized can lid from the can lid sterilizing device 17 (chute 35).
Inner part), and parts around the can lid winder 16 are arranged in a clean chamber further defined in a clean box in a clean room.

Regarding the above-mentioned clean room, clean box and clean chamber, a class 100 (N)
It indicates air cleanliness according to the ASA standard, and the standard particles of 0.5 micron or more are maintained at 11 to 100 particles / ft ³ ). 10,000 (1,001 to 10,000 reference particles of 0.5 micron or more / f
t ³ ), and a clean room in which a low level of air cleanliness is maintained has a class of 100,000 (0.
Reference particles of 5 microns or more are in the range of 10,000 to 100,0
00 / ft ³ ).

The air supplied into the high-level clean chamber is air obtained by purifying the air in the medium-level clean box through a filter.
The air supplied into the medium level clean box is
This is air that has been cleaned through low-level clean room air through a filter.The pressure in the clean chamber is maintained slightly higher than the pressure in the clean box, and the pressure in the clean box is
The pressure in the clean room is maintained slightly higher than the pressure in the clean room, and the pressure in the clean room is maintained slightly higher than or equal to the pressure in the factory building.

The beverage sterilizing apparatus 14 connected to the beverage filling machine 13 by a closed pipe is also provided in a clean chamber that maintains a high level of air cleanliness (class 100) different from the above-mentioned clean chamber. The clean chamber itself surrounding the beverage sterilizing apparatus 14 may be installed either inside the clean room or outside the clean room.

One embodiment of a method for producing a beverage can which is carried out by the beverage can production line having the above configuration is as follows.

First, untreated empty cans are continuously supplied by the empty can supply conveyor 1, and the outer peripheral surface of the empty cans and the bottom of the cans are conveyed in the chemical spraying device 3 on the outer surface of the cans while being transported by the suction pad 3a. A chemical solution for sterilization (hydrogen peroxide 5
Weight percent aqueous solution), transferred to a steel belt conveyor 4 and placed in a normal position, passed through a chemical spraying device 5 on the inner surface of the can, and further applied to the inner surface of the empty can with a sterilizing chemical (peroxide). (Aqueous solution of 5% by weight of hydrogen) is sprayed and then sent into the heat sterilization oven 6.

Then, in the heat sterilizing oven 6, the empty can having the chemical solution sprayed on the inner surface and the outer surface is heated by a high-temperature (about 250 ° C.) hot air generated by a heating furnace, and the hydrogen peroxide of the attached chemical solution is heated. Is disassembled and removed to complete the sterilization of the empty can.

Next, the sterilized empty cans from the heat sterilization oven 6 are placed in a tunnel 8 in a substantially sterile atmosphere (air cleanliness class 100) in a clean air replacement device 9.
After the surrounding air is cleaned, the sterilized water is sprayed by the cooling device 10 for the empty can to cool the heated empty can to 100 ° C. or less, and thereafter, the substantially empty atmosphere (air cleanliness is The beverage is supplied to the beverage filling machine 13 in the class 100).

Then, in a substantially sterile atmosphere (air cleanliness class: 100), the cooled sterilized empty can is
A sterilized beverage cooled rapidly to about 50-60 ° C. after being heat-sterilized at a high temperature for a short time by the beverage sterilizing device 14,
After filling a predetermined amount by the beverage filling machine 13, the beverage-filled can is directed toward the can lid winding machine 16 in a substantially aseptic atmosphere (air cleanliness class 100) to the timing conveyor 1.
Supply at 5.

Next, in a substantially sterile atmosphere (air cleanliness class 100), the can filled with beverage sent from the beverage filling machine 13 is supplied from the can lid sterilizer 17 to a substantially sterile atmosphere (air cleanliness class 100). 100) The sterilized can lid supplied through the inside of the chute 35 is continuously wound by the can lid winding machine 16 to form a beverage can filled and sealed with a beverage.

If necessary, before the can lid is wrapped on the can filled with can in the can lid winding machine 16, the air in the upper head space inside the can filled with beverage is separated from the can. It is replaced with the sterilized nitrogen gas supplied from the sterilized nitrogen gas supply device. If the beverage is degassed before high-temperature short-time sterilization, and the above nitrogen gas replacement treatment is performed before sterilization after sealing the can, the deterioration of the beverage during each heat treatment is suppressed, so the taste and aroma and A beverage can with very little color degradation is obtained.

Thereafter, the filled and sealed beverage cans discharged from the can lid winding machine 16 are passed through a high-frequency induction heating type rapid heating device 18 while rotating the cans, thereby quickly ( (30 to 60 seconds) to reach a predetermined temperature (80 to 95 ° C.), immediately pass through the cooling device 19 to cool (45 ° C. or less), and then carry out as a beverage canned product by the carry-out conveyor 20. I do.

According to the method for producing a beverage can of the present embodiment as described above, the heating of the beverage inside is performed by a short-time high-temperature sterilization by the beverage sterilizer 14 and the rapid heating device 18 after the beverage can is made. By performing only short-time pasteurization with the cooling device 19, the heat history of the beverage inside can be reduced as compared with the conventional retort sterilization method or hot filling method (hot pack), and the original taste of the beverage can be reduced. It is possible to produce beverage cans while maintaining the fragrance and color as much as possible.

Furthermore, in the conventional aseptic filling method, even if the aseptic filling method is performed in a state of high air cleanliness (classes 10 to 100), it is inevitable that about several cans will be generated in one million cans. Although it could not be avoided, according to the method for producing a beverage can of the present embodiment as described above, non-heat-resistant viable bacteria such as non-heat-resistant bacteria and fungi (usually 60
Can be sterilized by low-temperature heat treatment for a short time after filling and sealing, so that the air cleanliness of the aseptic filling atmosphere is further increased at the expense of enormous equipment costs and maintenance costs. Even if it does not have to be in a high state (classes 1 to 10), the occurrence of inflatable cans can be prevented.

In the present embodiment, since the temperature of the beverage at the time of filling is kept within the range of 50 to 60 ° C. without cooling to room temperature, the processing temperature is lower than that of the hot filling method (hot pack). And can prevent the loss of the original taste, aroma, and color of the beverage, and can reduce the time (30 seconds) in the rapid heating of the canned beverage after sealing compared to when the temperature is lowered to room temperature. 〜60 seconds) to easily reach a temperature of 80 ° C. or higher.

In the present embodiment, the rapid heating of the sealed beverage can is performed by rotating the beverage can and passing the high-frequency induction heating coil through a passage disposed around the beverage can. It is possible to perform rapid heating more effectively than the heating means.

[0063]

According to the method for producing a beverage can of the present invention as described above, the conventional aseptic filling method is almost the same as the conventional retort sterilization method and hot filling method (hot pack). In addition to being able to manufacture beverage cans while maintaining the original taste, aroma and color of the beverage as much as possible, it is also possible to remove the occurrence of inflatable cans caused by live bacteria such as non-heat-resistant water-borne bacteria and fungi. Can be prevented by means that can be implemented economically without the need for huge additional equipment and maintenance costs.

[Brief description of the drawings]

FIG. 1 is a schematic explanatory view showing an example of a canned production line for carrying out the method for producing a canned beverage of the present invention.

FIG. 2 is an explanatory flowchart showing air cleanliness of each part in the canned production line shown in FIG. 1;

FIG. 3 is a schematic explanatory view showing an example of a beverage sterilizing apparatus related to the canned production line shown in FIG.

FIG. 4 is a schematic explanatory view showing an example of a can lid sterilizer relating to the canned production line shown in FIG.

5 (A) is a plan view and FIG. 5 (B) is a cross-sectional view taken along the line BB of FIG. A, showing an example of a device for rapidly heating canned beverages in the canned production line shown in FIG.

6 (A) is a plan view and FIG. 6 (B) is a cross-sectional view taken along the line BB of FIG. A, showing another example of the apparatus for rapidly heating canned beverages in the canned production line shown in FIG. .

[Explanation of symbols]

 13 Beverage Filling Machine 14 Beverage Sterilization Device 16 Can Lid Clamping Machine 17 Can Lid Sterilization Device 18 Rapid Heating Device (for Beverage Can) 19 Cooling Device (for Beverage Can) 41 High Frequency Induction Heating Coil (for Rapid Heating Device)

Claims (3)

[Claims] 1. A method for manufacturing a beverage can, wherein a sterilized empty can is filled with a sterilized beverage in a substantially sterile atmosphere by clean air and sealed with a sterilized can lid. The beverage can after sealing is further heated rapidly to reach a temperature of 80 to 95 ° C. within 180 seconds, and then immediately cooled to a temperature of 45 ° C. or less. Production method. 2. The method according to claim 1, wherein the temperature of the beverage at the time of filling is in the range of 50 to 60 ° C., so that the canned beverage after sealing can quickly reach a temperature of 80 ° C. or higher in 30 to 60 seconds. A method for producing a beverage can according to claim 1. 3. While rotating the sealed beverage can,
The method according to claim 1 or 2, wherein the high-frequency induction heating coil is heated rapidly by passing through a passage disposed around the high-frequency induction heating coil.