JPS58179480A - Method and apparatus for sterilization of bottled beer - Google Patents

Abstract

PURPOSE:To make the sterilization temperature uniform, to decrease the local excessive sterilization, and to prevent the undesirable odor and taste of beer caused by sterilization, by irradiating the heated bottled beer with ultrasonic radiation before the final heating stage. CONSTITUTION:The heated bottled beer 5 is placed on the net conveyor 4, transferred above the ultrasonic vibration plate 3 while being immersed its bottom part in water 2 which is a liquid medium for transmitting the ultrasonic wave, and irradiated with ultrasonic radiation. In the conventional method, the heat sterilization of a bottled and capped beer is carried out by passing the bottled beer placed on a conveyor through the tunnel of hot water shower, and subjected to the preliminary heating, final heating for sterilization and cooling in the course of passing through the sterilization apparatus. The temperature in the bottled beer cannot be made uniform by this sterilization process, and the part having lowest temperature should be heated to the sterilization temperature to assure the perfect sterilization. The problem can be solved by the present process, and the local excessive sterilization can be avoided.

Description

DETAILED DESCRIPTION OF THE INVENTION (I) Background of the Invention The present invention provides a method for sterilizing bottled beer that utilizes the mechanical action of ultrasonic waves in heat sterilization of beer after corking during the beer manufacturing process; The present invention relates to a beer sterilization device that directly uses the method.

Heat sterilization of beer must be carried out in such a way as to inactivate microorganisms that may be present in small amounts in the beer, and to minimize the physical and chemical effects of heating on the beer.

Conventionally, heat sterilization after capping the bottles was done using sterilizer lIK.
Bottled beer was moved on a conveyor through a tunnel of hot water showers, during which it underwent preliminary heating, final heating for sterilization, and cooling.

However, in conventional sterilization methods, the temperature distribution within the heated bottled beer is not uniform, with the liquid level within the bottle being the highest temperature and the bottom within the bottle being the lowest temperature. When measuring the temperature of beer using the conventional method shown in the fsI diagram, the temperature difference between the liquid level inside the bottle and the bottom inside the bottle after the start of heating/mixing was about 1 degree. Therefore, in order to completely sterilize the entire beer, it is necessary to heat the coldest part to a temperature that sterilizes it, so the disadvantage of the conventional method is that the highest temperature part is excessively sterilized. there were.

[■] Key Points of the Invention Ultrasonic waves are elastic waves whose frequency exceeds the audio frequency range, and have the effects of ultrasonic waves.

That is, ultrasonic waves have the function of creating a cavity in a liquid, thereby causing air bubbles to be generated and extinguished repeatedly in a sealed static body containing gas, thereby stirring and mixing the liquid.

The present invention uses ultrasonic VCeE to solve the problem of non-uniform temperature distribution of beer in bottles, which is a drawback of conventional wheat sterilization methods and sterilization devices.

In other words, the method using unexploited EPJK involves applying ultrasonic waves to the heated bottled beer before the final heating process in heat sterilization of beer after bottling and capping.
This is a method for sterilizing bottled beer having the following characteristics, and the apparatus according to the present invention is an apparatus for sterilizing beer after bottling and capping, which has a preheating zone and a final heating zone. This is a beer sterilization device that is equipped with an ultrasonic irradiation zone.

The present invention is configured as described above and irradiates ultrasonic waves, so that the temperature of the entire beer in the bottle is made uniform, the sterilization temperature is made uniform, partial excessive sterilization is reduced, and excessive sterilization is It has the effect of preventing the sterilization odor and sobriety taste of beer.

[1 to 1) Detailed Description of the Invention In the present invention, the method of irradiating the bottled beer with ultrasonic waves includes the method of irradiating the bottled beer with ultrasonic waves directly from the ultrasonic source, such as when a bottle containing beer moves on an ultrasonic imaging plate. There is a method of irradiating bottled beer directly, and a method of irradiating bottles indirectly from an ultrasonic source, such as when bottles containing beer move on a conveyor while being immersed above an ultrasonic diaphragm in an ultrasonic transmission liquid medium. Is there a way to irradiate the beer?

Preferred actual mm dimensions of the present invention are as follows.

In the present invention, the frequency of the ultrasonic waves irradiated is ~kotKf
The intensity of the ultrasonic waves is preferably /V/- or more.

An irradiation time of about X seconds is sufficient.

A net conveyor type sterilization system that irradiates indirect (C bottled beer) from the Nf wave generation source mentioned above.
Book A is shown in Figure 3. With this sterilizer, bottled beer can be cured! is moved on a net conveyor above an ultrasonic diaphragm J while the bottom of the bottle is immersed in water, which is an ultrasonic transmission liquid medium, and is then irradiated with ultrasonic waves to a pH of 1.

The net conveyor tray is preferably a conveyor having a mesh pitch of 10 m or more and strong enough to hold bottles so as not to attenuate the ultrasonic energy. Conveyor speed l17.41I
If M/min, the length of the ultrasonic diaphragm J in one direction of the bottle transfer button is O, which is sufficient. Further, it is preferable that the bottle j is immersed in water for a distance of about X) am from the bottom of the bottle.

An embodiment of the walking beam sterilizer is shown in Fig. d. In this embodiment, a water tank having an ultrasonic motion plate J at the lower part thereof is provided as an ultrasonic irradiation zone between the preliminary heating zone and the final heating zone.

A walking beam, which is a conveyor, is provided above this water tank, and water is supplied into the water tank l from a pump 10K so as to exceed the walking beam. The heated beer bottle on the walking beam moves above the ultrasonic diaphragm J while the bottom of the bottle is immersed in water, and is irradiated with ultrasonic waves during this time.

The distance between the strips of the walking beam is preferably 10 square meters or more in order not to attenuate the ultrasonic energy.

Since the embodiment is configured as described above, it functions as follows. In other words, when ultrasonic energy from an ultrasonic diaphragm is applied to bottled beer through water, which is a transmission liquid medium, the cavitation effect of the ultrasonic waves neutralizes the beer, causing dissolved carbon dioxide to form and disappear. The beer is stirred repeatedly to even out the beer's temperature distribution.

The results of the example shown in FIG. 183 are shown in FIG.
When heating started in the sterilizer and irradiated with ultrasonic waves for 1 minute and tK, the temperature at the liquid level was 44℃ and the temperature at the bottom of the bottle was A-℃.
71- Therefore, for the liquid level part, 44
It can be lowered from 'C to A2C by touch, and for 7 minutes the sterilization strength is 7.3 copastres (P, 0.
The excessive sterilization (approximately top,o, ) corresponding to the shaded area in Figure 1 was also eliminated by reducing the number of sterilizations to P,o1, i.e., %.

Furthermore, the temperature of the IP# final heating heating zone hot water shower could be lowered from 44+'C to 42'C, which also has the effect of eliminating wasted thermal energy.

In addition, the sterilizing strength is defined as follows.

When the sterilization strength for 1 minute at T'C is t (P, 0.), it is expressed as #wt X 10 (T-"' tag).

[Brief explanation of drawings]

FIG. 1 shows the temperature change of beer depending on the heating time in the conventional sterilization method. The diagram @ shows the temperature change of beer depending on the heating time in the example shown in FIG. The horizontal axis in FIG. 1 and the top of FIG. 1 indicates the temperature of the hot water shower, and the experimental points ○ and the fist indicate the temperature of the beer at the liquid level and the bottom of the bottle, respectively. FIG. 3 and the reference figures are detailed explanatory diagrams of the present invention. l...Aquarium, J...Water, J...Ultrasonic caressing*,
See...the conveyor! ... Bottle, 6... Hot water shower, T... Preheating zone, G... Final heating zone, D...
...Water surface, 10...Pump. Applicant's agent Kiyoma Inomata Figure 1 Kamo Iima (minutes) Figure 2 Heating period (minutes) Figure 3 Figure 4

Claims (1)

[Scope of Claims] / A method for sterilizing bottled beer, in which the heated bottled beer is irradiated with ultrasonic waves for 6 m before the final heating step, in the heat sterilization of beer after the bottle is tied and capped. A patent in which the frequency of ultrasonic waves is 1-# KHz
! A method for sterilizing beer according to item 7. J. The method for weighing beer according to claim 1 or claim 1, wherein the intensity of the ultrasonic waves is 101 or more.G. The bottom of the bottle is immersed in an ultrasonic transmission liquid medium and irradiated with ultrasonic waves. % Haruyuki Pestle Scope Item 1 or Method for sterilizing beer as described in Item 1 or No. 3. Ultrasonic irradiation band, ip!, !!9h, ultrasonic [i] provided in the lower part of the interior and consisting of a moving plate and a beer conveyor immersed in water and provided in the upper part of the interior of the water tank, as described in claim 5. 7. A beer sterilization device according to claim 6r, in which the conveyor is a net conveyor with a mesh pitch of 10 mm or more. Beer listed in scope 4 $
The beer sterilization device according to claim 5, 6, or 7, wherein the frequency is 8 teaspoons. io, m Claims @! where the intensity of the sound wave is greater than /W/cnP! Item r, or Item 6 or Item 7, or Item 1 or Item 9, ge fk') Beer sterilization device.