JPH10236443A - Manufacture of highly acid beverage can - Google Patents

Abstract

PROBLEM TO BE SOLVED: To make working environments safety and comfortable, allow the entire can to reach a predetermined bactericidal temperature in a short time and reduce deterioration in taste, fragrance and color of contents by performing low-temperature bactericidal treatment by high frequency induction heating on cans which have been just filled with highly acid beverage of specific PH or less. SOLUTION: When highly acid beverage of PH4.6 or less is to be put in a can 1, an induction heating coil 2 is placed below a carrying path of the can carried in a vertically placed state, and current is made to flow in the induction heating coil 2, whereby the can 1 passing in the vicinity is heated by Joule heat based on induction current caused on a can container made of a metallic material, contained drink is heated via the can container, and the entire can may be raised to a predetermined bactericidal temperature of 80 to 95 deg.C in a short time. Therefore, in comparison with a method for heat- sterilizing the can 1 by a shower of hot water, vapor or the like, working environments can be more safe and comfortable, as well as the entire can can be efficiently heated through a can body.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing canned highly acidic beverages, which can be subjected to pasteurization at about 80 to 95 DEG C. immediately after filling and sealing.

[0002]

2. Description of the Related Art PH4.6 such as fruit juice drinks and lactic acid drinks
In the following highly acidic beverages, since the growth of thermophilic bacteria is suppressed by the beverage itself being highly acidic, when producing canned such highly acidic beverages, chilled bacteria (molds, yeasts, etc.)
In order to minimize the deterioration of taste, aroma and color caused by exposing the contents to high temperatures, it is usually sufficient to use
Instead of performing high-temperature sterilization such as retort processing at a temperature of about 0 ° C., pasteurization at a temperature of about 65 to 95 ° C. is performed.

[0003] With respect to the conventional pasteurization treatment as described above, Table 1 shows the relationship between the minimum sterilization temperature and the sterilization time required for beverages having a pH of less than 4.0.
From Table 1, in order to perform sterilization equivalent to sterilization at 65 ° C for 10 minutes, sterilization for 0.01 minutes is sufficient when the sterilization temperature is 80 ° C.

[0004]

[Table 1] (Nakajima, Food Sanitation Research, 32 (4), 1982)

[0005] Table 2 shows the minimum required sterilization temperature and sterilization time for beverages having a pH of 4.0 to 4.6. According to Table 2, in order to perform sterilization equivalent to that at 85 ° C. for 30 minutes, sterilization at 95 ° C. requires only 1.69 minutes.

[0006]

[Table 2] (Nakajima, Food Sanitation Research, 32 (4), 1982)

[0007] As a specific method of such pasteurization treatment, immediately after filling and sealing a highly acidic beverage into a can, the temperature of the can is raised to a sterilization temperature of 65 to 95 ° C. As shown in FIG. 9, it can be said that the cans that are continuously conveyed in a canned production line vertically (upright state) are heated by being showered with hot water or steam from above. This has been done conventionally.

[0008]

However, in the conventional pasteurization method as described above, steam is scattered around the sterilization apparatus due to the spraying of hot water or steam, and the visibility becomes poor, Humidity causes the working environment to be uncomfortable, and furthermore, there is a danger that the worker may be burned, and also the canned food itself to be sterilized,
Since the can is heated from the upper side, a temperature difference occurs such that the temperature becomes higher toward the upper side, self-convection of the contents is difficult to work, and it takes a long time for the whole to reach the predetermined temperature As a result, there is a possibility that the taste, aroma, and color may be deteriorated due to the upper portion of the contents being exposed to a high temperature for a long time.

An object of the present invention is to solve the above-mentioned problems and to improve the working environment in a safe and comfortable manner by changing the method for pasteurization when producing canned highly acidic beverages. It is another object of the present invention to make the entire canned product reach a predetermined sterilization temperature in a short time.

[0010]

According to the present invention, in order to solve the above-mentioned problems, a high acid beverage having a pH of 4.6 or less is required in the process of producing a highly acidic beverage can as described in claim 1 above. For canned immediately after filling and sealing the acidic beverage,
It is characterized in that pasteurization treatment is performed by a high frequency induction heating method so that the temperature of the can becomes 80 to 95 ° C.

In the method for producing a highly acidic beverage can according to the first aspect of the present invention, as described in the second aspect, the canned beverage is conveyed while imparting a stirring action to the canned beverage itself. In addition, a pasteurization treatment is performed by a high-frequency induction heating method.

[0012]

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

[0013] The production method of this embodiment, which is applied to the case where highly acidic beverages having a pH of 4.6 or less, such as fruit juice beverages and lactic acid beverages, is canned, can be carried out in each step while continuously transporting each can body. It is carried out by a production line that performs continuous processing, except for the pasteurization treatment (pastrization) applied to cans immediately after filling and sealing the beverage. There is no particular difference from the highly acidic beverage production method that has been practiced.

That is, in the present embodiment, though not shown, the beverage filling machine for distributing and filling the supplied beverage fills the washed empty cans continuously supplied with the highly acidic beverage. Is continuously distributed for each empty can and filled, and then the beverage-filled can body is continuously fed to a can lid winding machine via a conveyor, and is continuously fed from a can lid supply device. The can lid is supplied to the can body, and the can lid is wound around each of the can bodies filled with the beverage, and the can body is continuously fed out as a sealed beverage can.

The canned beverage continuously fed from the can lid wrapping machine is transported by a pasteurizer (pastrizer) arranged in a transport path connected to the can lid wrapping machine, while being conveyed at a predetermined sterilizing temperature (pasterizer). 80-95 ° C.)
After maintaining the temperature for a predetermined time and sterilizing, the sterilized beverage can is transported in water or cooled to near room temperature by spraying water during transport, and then sent to a boxing process, Eventually, the product is transported out of the production line in a state where it is packed in a cardboard case every predetermined number.

[0016] In such a method for producing a highly acidic beverage can, in order to heat a beverage can continuously fed from a can lid winding machine to a predetermined sterilization temperature (80 to 95 ° C), Conventionally, as shown in FIG. 9, a method in which hot water or steam is showered from above a can is adopted. In the present embodiment, such a method of heating and sterilizing hot water or steam by showering is used. By arranging the induction heating coil along the transport path of the can, each can passing through the vicinity of the induction heating coil is heated and sterilized by the high-frequency induction heating method.

The high-frequency induction heating by the induction heating coil is a heating method generally known per se, and when applied to low-temperature sterilization of canned beverages in the present embodiment, a current is applied to the induction heating coil. By flowing
The can passing through the vicinity of the induction heating coil is heated by a Joule heat based on an induction current (eddy current) generated in a metal material can, and the beverage inside is heated through the can, The entire canned product can be sterilized at a predetermined sterilization temperature (80
９５95 ° C.).

The specific arrangement of the induction heating coil for heating and sterilizing the can by the high-frequency induction heating method is shown in FIG. In addition, an induction heating coil 2 is arranged below the conveying path of the can 1, or as shown in FIG. 2, an induction heating coil 2 is arranged on both sides of the can 1 along the conveying direction. As shown in FIG. 3, for the can 1 transported in a horizontal state, an induction heating coil 2 is provided below the transport path.
Or are arranged.

As described above, in order to bring the entire can to a predetermined sterilization temperature (80 to 95 ° C.), the method for producing a high-acid beverage can according to the present embodiment employs a high-frequency induction heating method using an induction heating coil. For example, compared to the conventional method of heating and sterilizing cans with a shower of hot water or steam, there is no need to spray hot water or steam in the work environment, so that the work environment can be made safe and comfortable. .

Further, in the conventional method, since the can is unilaterally heated from the upper side, a temperature difference is generated such that the temperature of the beverage inside the can becomes higher toward the upper side, and the self-convection of the content occurs. Is difficult to work, and it takes time for the whole can to reach a predetermined temperature. On the other hand, in the method of the present embodiment, the whole can can be efficiently heated through the can body. As shown in (1), the whole can can reach a predetermined sterilization temperature (80 to 95 ° C.) in a shorter time than in the conventional method.

Therefore, according to the conventional method, only the upper part of the contents is exposed to a high temperature (the temperature of hot water or steam) for a long time before the entire canned food reaches a predetermined sterilizing temperature. Although the deterioration of the taste, aroma, and color of the contents was increased, in the method of the present embodiment, the contents can be heated as a whole to reach a predetermined sterilization temperature in a short time. The time during which the contents are exposed to high temperatures, including the time to maintain the contents as shown in Table 1 and Table 1 at the sterilization temperature, is reduced, and the taste, aroma, and color deterioration of the contents are reduced. Can be.

Further, in the conventional method, since the heating is performed from the upper side of the can, that is, from the side of the head space (the space portion where there is no content in the upper part of the can), the pressure of the head space which determines the internal pressure of the can is heated. While getting higher,
In the method of the present embodiment, since the pressure in the head space can be kept low during heating without particularly heating from the side of the head space, it is necessary to minimize the deformation of the can body due to the change in the internal pressure of the can. The thickness of the can wall can be reduced to an appropriate thickness.

As to the degree to which the can is heated, as shown in Table 1 and Table 1 above, the sterilization temperature (within the range of 80 to 95 ° C.) differs depending on the type of the can. Since the temperature at the time of filling the contents is different, it is necessary to appropriately change the temperature according to the type of can.However, according to the method of the present embodiment, only the magnitude of the current flowing through the induction heating coil is changed. Alternatively, when a plurality of induction heating coils are provided, such a change in the degree of heating can be extremely easily performed only by changing the number of induction heating coils through which a current flows.

As described above, one embodiment of the method for producing a highly acidic beverage can according to the present invention has been described. However, the present invention is not limited only to the specific method described in the above-described one embodiment. .

For example, in the above-described embodiment, the pasteurization treatment (heating treatment) is performed by the high-frequency induction heating method while each can is transported in a state where it is allowed to stand still.
Although it has the above-mentioned effects compared to the past,
In order to transfer the heat of the can container to the entire contents more effectively in a short time and to reach the sterilization temperature of the entire can as quickly as possible, furthermore, during the pasteurization treatment, while transporting each can, the canned beverage It is effective to apply a force for imparting a stirring action to the cans themselves, that is, to rotate, reciprocate, or oscillate as shown in FIGS. 4 (A) to 4 (D). It is.

That is, as shown in FIG. 1, an induction heating coil 2 is provided below a can 1 which is conveyed vertically (upright).
When the cans are arranged, as shown in FIG. 4 (D), each can is transported while being rocked by appropriate means, or as shown in FIG. In the case of disposing, as shown in FIG. 4 (A), it is preferable to transport each can while rotating it by appropriate means.

Also, as shown in FIG.
When the induction heating coil 2 is disposed below the can 1 conveyed in a state, each can is conveyed while being rotated by appropriate means, or as shown in FIG. It can be transported while reciprocating itself by appropriate means,
As shown in (C), it is preferable that each can is transported while being rocked by an appropriate means.

Further, as for the arrangement of the induction heating coil, as shown in FIGS.
However, the present invention is not limited to the configuration in which the induction heating coil 2 is arranged below or on both sides.

That is, for example, as shown in FIG. 5, when the cans 1 are vertically placed and revolved while being rotated and conveyed (rotary method), the sides of the can bodies of the cans 1 are each half-circled. In the case where the induction heating coils 2 are arranged as shown in FIG. 6 or, as shown in FIG. It is also possible to implement by arranging an appropriate number of cylindrical induction heating coils 2 in the middle of the upper and lower stages so as to pass through the central hollow portion.

Further, as shown in FIG. 7, each of the heating devices A _{1 to} A ₁ having a plurality of induction heating coils 2 as one unit is located above a conveyor for conveying canned cans in an upright state. _A plurality (1 to n) of n are arranged at predetermined intervals in the traveling direction of the conveyor, and when the can 1 is conveyed below each heating device, the conveyor is stopped and each heating device is stopped. After the cans 1 are inserted into the induction heating coils 2 in the respective heating devices, the descent is stopped. Then, a current is applied to each of the induction heating coils 2 to inductively heat the cans 1 for a short time. , Raise each heating device,
Canned one of them moving again conveyor so that conveyed to under the following heating apparatus, intermittently stopping the conveyor for conveying the canned 1, therewith synchronously the respective heating apparatus A ₁ to A _n by causing the lifting and, for each canned 1 conveyed, so as to insert the transfer between the heating and heating by the heating device a ₁ to a _n, the number of the heating device for a short time heating (1 By repeating only n), it is also possible to increase the temperature of each can 1 little by little for each group.

[0031]

According to the method for producing canned highly acidic beverages of the present invention as described above, the working environment can be made safe and comfortable by employing the high-frequency induction heating method for pasteurization. Along with being able to reach the predetermined sterilization temperature in a short time, the whole can can be reduced in taste, aroma and color deterioration caused by exposing the contents to high temperature for a long time, Since the pressure in the head space can be kept low during heat sterilization, it is possible to reduce the minimum thickness of the can wall required to suppress the deformation of the can body due to the change in the internal pressure of the can.

[Brief description of the drawings]

FIG. 1A is a side view illustrating an example of the arrangement of induction heating coils for performing pasteurization treatment by a high-frequency induction heating method in the method for producing a highly acidic beverage can according to the present invention, and FIG. .

2A and 2B are an explanatory side view and an explanatory front view, respectively, showing an arrangement example of an induction heating coil for performing pasteurization treatment by a high-frequency induction heating method in the present invention.

FIGS. 3A and 3B are an explanatory side view and an explanatory front view, respectively, showing an arrangement example of an induction heating coil for performing pasteurization treatment by a high-frequency induction heating method in the present invention.

FIG. 4 shows each example of the movement of the can body when imparting a force for imparting a stirring action to the canned beverage in the present invention, that is, (A) rotation, (B) reciprocation, and (C) swinging up and down. The front explanatory drawing which shows movement and the movement of a can when rocking (D) right and left.

FIG. 5 is an explanatory top view showing an arrangement example of an induction heating coil for performing pasteurization treatment by a high-frequency induction heating method in the present invention.

FIG. 6 is an explanatory side view showing an arrangement example of an induction heating coil for performing pasteurization treatment by a high-frequency induction heating method in the present invention.

FIG. 7 is an explanatory side view showing an arrangement example of an induction heating coil for performing pasteurization treatment by a high-frequency induction heating method in the present invention.

FIG. 8 is a graph showing a difference in time to reach a sterilization temperature between the pasteurization method of the present invention and the conventional pasteurization method.

FIG. 9 is an explanatory side view showing a pasteurization method for cans in a conventional method for producing cans of highly acidic beverages.

[Explanation of symbols]

 1 Canned 2 Induction heating coil

Claims (2)

[Claims] In a manufacturing process of a canned highly acidic beverage, P
For cans immediately after filling and sealing with a highly acidic beverage of H4.6 or less, the high-frequency induction heating method was used to raise the temperature of the cans to 80.
A method for producing canned highly acidic beverages, which comprises performing pasteurization treatment at a temperature of up to 95 ° C. 2. The highly acidic beverage can according to claim 1, wherein the canned beverage is pasteurized by a high-frequency induction heating method while being conveyed while imparting a stirring action to the can. Production method.