JPS6023193A - Method of thermally filling non-carbonated beverage - Google Patents

Abstract

(57) [Summary] This bulletin contains application data before electronic filing, so abstract data is not recorded.

Description

[Detailed Description of the Invention] Technical Field The present invention provides non-carbonated beverages such as fruit juice, coffee, wine, cocoa, black tea, Japanese sake, soup, tea, barley tea, sports drinks, and mineral water, so-called non-gas beverages, in aluminum cans and the like. This invention relates to a method for filling soft cans at relatively high temperatures.

Prior Art In general, soft cans, typically aluminum Ds cans, are significantly lighter in can weight than steel cans, and can also be stacked with two-piece cans.

Steel is used for carbonated beverages containing a large amount of carbon dioxide such as beer and cider because it is easy to perform neck-in processing and has high recovery and recycling efficiency, and can also be expected to improve product quality. It is often used in place of the tin-split can K. However, when these soft cans such as aluminum cans are filled with carbonated beverages, the partial pressure of carbon dioxide gas contained in large amounts in these beverages causes the internal pressure after one roll to rise to the cooling temperature at the time of drinking. The partial pressure of carbon dioxide gas is able to maintain the shape of the can against atmospheric pressure, but when used as a container for non-carbonated beverages, the partial pressure As a result, the pressure inside the can clearly drops below atmospheric pressure as it cools down after filling and seaming, exposing the weaknesses of soft cans such as aluminum cans, which have low pressure resistance, and are unable to maintain their can shape. It has the disadvantage that it becomes deformed when it is lost, or that it easily deforms due to finger pressure when gripped. Therefore, although aluminum cans and the like in particular have various advantages, they are not yet commonly used as containers for non-carbonated beverages.

In response, attempts have been made to fill non-carbonated beverages into soft cans such as aluminum cans. In these attempts, for example, after sterilizing and heating a concentrated non-carbonated beverage at a temperature of around 95°C, the beverage is cooled to below 5°C, and at this cooled temperature, N
, a method is mentioned in which gas is dissolved, filled and sealed, and then reheated to 60° C. to sterilize mold and bacteria (Japanese Patent Application Laid-open No. 72675/1983). However, in this invention, the beverage has to be dissolved with sulfur gas, and the beverage must be filled into cans at an extremely low filling temperature of 5°C or less, and furthermore, it must be reheated for sterilization after filling and sealing. Moreover, it is not practical because it causes a large loss in terms of energy saving.

In addition, liquefied N was dripped into the can filled with the beverage before it was sealed. A method of blowing gas and tightening has also been proposed (% Opening and Closing Publication No. 56-4521@), but in this invention, the control of liquefied N is difficult, and it has not been fully implemented industrially in the technical field. Not yet.

Furthermore, some of the inventors of the present invention have previously proposed a filling method in which a mixed gas consisting of a very small amount of CO and gas is dissolved together with N and gas (Japanese Patent Laid-Open No. 52-99183).
However, in this invention, it is simply dissolved in the beverage.
:L as a gas! Trace amount of CO in gas! By using a mixed gas, this trace amount of CO contained can be removed.
, it is speculated that it is possible to increase the pressure inside the can using the partial pressure caused by the gas and prevent the deformation of the can even under atmospheric pressure111
In this method, specific filling conditions 1 such as filling temperature, carbon false ratio in the mixed gas,
In addition, the pressure applied when the mixed gas is dissolved is completely unknown, and it has not yet been possible to implement it industrially.

In view of this current situation, the present inventors have proposed that when filling non-carbonated beverages into soft cans such as aluminum cans, after iJ and i1, heat-sterilized beverages are dissolved with N and gas under pressure, and then the non-carbonated beverages are dissolved. We propose a suitable filling condition and method that will maintain the shape of the can body after seaming by filling with a small amount of dissolved CO and gas within the average taste value. and filed an application (Japanese Patent Application No. 58-19157).

According to this method, when filling soft cans with non-carbonated beverages, it is possible to easily set conditions for dissolving N, gas, and 001 residue in the beverage under pressure. Since the pressurizing force during melting is applied to all the filling lines, in order to select a pressure that exceeds the pressure limit of the carbonated beverage filling line, each process member 5 of the filling line, such as a serge tank,
All lines, valves, and other members along the way had to be made into pressure-resistant containers or members of 1'L that could withstand these pressures. Therefore, when applying this method to a normal carbonated beverage filling line without using a line with a special pressure-resistant structure, the pressure for dissolving the vital gas must be kept at a relatively low pressure, for example, about 4 aLm. According to such melting pressure, the beverage temperature during gas dissolution, or in other words, the filling temperature, must necessarily be kept low, and the improvement in thermal efficiency due to the desired high temperature (thermal) filling is not necessarily sufficient. However, the object of the present invention is to create a taste that falls within the category of non-carbonated beverages by dissolving N and gas under pressure in a heat-sterilized non-carbonated beverage after preparation. ] The temperature at which the trace amount of Co and gas can be dissolved at a relatively high temperature, the pressure for melting, and the CO2 of the gas
It is an object of the present invention to provide a hot filling method that can set appropriate ratio conditions and maintain the shape of the can body after filling and seaming.

Another object of the present invention is to enable higher temperature filling, thereby minimizing heat loss during the heat sterilization process, the filling and sealing process, and the subsequent post-sterilization process, thereby eliminating the need for a post-sterilization process in some cases. The objective is to provide a method that can save energy.

Another object of the present invention is to provide a method that allows the use of conventional carbonated beverage filling machines and filling lines without the need for special equipment. There are plans to unify filling lines and cans for non-carbonated beverages and non-carbonated beverages.

Structure The purpose or problem of the present invention is to dissolve horse gas and CO under pressure into a non-carbonated beverage that has been sterilized by heating after a round stand, in an amount where the amount of CO and gas is less than the weight ratio of the beverage "/10000". Then, when filling soft cans with this beverage, when the can internal pressure after filling and sealing is plotted on a coordinate axis with the can internal pressure and temperature as axes, the can internal pressure passes through the 1.1 atmO point at 5°C. The range of the can internal pressure-temperature curve is set to be above the temperature curve and below the can internal pressure-temperature curve passing through the point where the can internal pressure is 8 atm at the temperature for sterilizing bacteria adhering to the can, and the gas to be dissolved in the beverage is Plot the can internal pressure after filling and sealing by changing the ratio of CO to N and the pressure for dissolving these gases in the beverage on the above coordinates, and keep it within the range of the can internal pressure-temperature curve. Each temperature, Co, ratio p, and melting pressure are selected in advance, and the gas is dissolved in the material at these humidity, CQ, ratio 2, and melting pressure, and then placed in the middle of the filling line. The pressure is reduced at the above temperature using the provided pressure reducing member, and the beverage is filled at this temperature. After filling, an inert gas containing N, gas, or cobalt gas is not sprayed onto the top of the can until the seaming process. This is achieved by replacing the headspace region with these gases and then tightening the headspace.

According to a preferred embodiment of the present invention, the temperature during pressurized dissolution of the gas in the non-carbonated beverage is 50 to 93°C, preferably 60 to 93°C.
85℃, CO1 ratio 8-12%, pressure during melting 6-11
After determining the conditions within the range of ptm, the pressure is lowered to 1 to 8 atm by a pressure reducing member installed in the middle of the line, and filled with KN, gas or CO, until the seaming process. Spraying with an inert gas containing gas is used to tighten the seam.

In this way, in the present invention, after filling a soft can with a non-carbonated beverage and sealing the can, a gas that can maintain the shape of the can is dissolved under pressure under the desired conditions. Based on these findings, we discovered the phenomenon of supersaturated equilibrium, which is completely different from the conventional technical knowledge that the gas dissolved in the beverage does not evaporate or blow out immediately even if it is rapidly reduced by a pressure reducing member. This led to the invention.

In the present invention, the objects to be filled are fruit juice, coffee, black tea, cocoa, wine, sake, soup, tea, barley tea,
Non-carbonated drinks such as sports drink Kyu Mineral Warme,
It is a so-called non-gas beverage. These non-carbonated beverages are then filled into soft cans, typically aluminum cans. In this way, the beverage targeted for filling in the present invention is a non-carbonated beverage, and therefore CO, which is dissolved under pressure in the beverage, is
There is naturally a limit to the amount of gas. The present invention adds JE to beverages.
The upper limit of the dissolution needle of CO and gas to be dissolved into the beverage is set to be less than 15/'1oooo by weight relative to the beverage that is considered to be in the category of non-carbonated beverages in terms of taste. Preferably, the weight ratio is 5/10000 or less.

DESCRIPTION OF CONFIGURATION An example of the case where the present invention is implemented will be explained below based on a schematic process explanatory drawing with a thread attached.

In Figure 1, non-carbonated beverages such as fruit juice are represented by dealator-1.
For example, in the case of fruit juice, it is usually 80 to 9
After being heat sterilized at a temperature range of about 5°C, it is sent to Susenilator 4. On the other hand, CO1 generator 5′j? and N
CO, gas, and N supplied from the 2 generator 6 are supplied as a mixed gas by the valves 7 and 81, respectively.
・゛Yoto IW! 1lIII adjusts its tRI (C and Δ) and mixes it at a predetermined ratio in a mixer 9, and this mixed gas is loaded with a predetermined pressure by an automatic pressure control valve 10 and sent to the saturator 4. ，
When gas, N, and gas are supplied separately, each gas is loaded with a predetermined pressure and sent to the saturator 4. In this case, N and gas are supplied to the appropriate 1. c may be supplied into the flow path. The pressure of the drink 1 in which CO, dregs, N, and gas are dissolved under pressure is lowered by a pressure reducing member 12 provided in the middle of the flow path from the zaturator 4 to the surge tank 11.

The pressure reducing member 12 is not particularly limited as long as it can reduce only the pressure without reducing the temperature of the beverage in which gas is dissolved at high temperature and high pressure, and a pressure reducing valve or resistance pipe type can be used. As a pressure reducing valve, a normal electromagnetic pressure reducing valve or the like can be conveniently used, and when these pressure reducing valves are used, the pressure reducing valves may be provided in multiple stages in an inner row with respect to the line. In addition, in the pressure reducing section of the resistance pipe system, the pipe resistance he is proportional to the pipe length t and the flow velocity V, and is inversely proportional to the pipe diameter d, so from this equation, the beverage flow velocity V Z- and the pipe Diameter d
By selecting K, the length 'θ is determined and can correspond to the desired degree of pressure reduction.

The beverage whose pressure has been reduced by the pressure reducing member 12 passes through the surge men 11, and from there is further sent to a filling machine 131C.
The filling machine 13 fills soft cans. After filling, the N! Gases or gas mixtures with inert gases containing COl are blown onto the top of the can filled with beverage, so that the area of the headspace at the top of the can is replaced with air by these gases, which are then sealed. The can ball is tightened by the machine 14. The gas that can be blown onto the top surface of the can may be N or gas alone, or it may be an inert gas containing CO or dregs.

8< In the figure, since the pressure reducing member 12 is provided in the middle of the flow path between the saturator 4 and the surge tank 11,
The flow path and members downstream of this pressure reducing member 12 handle the beverage after the pressure has been reduced, so there is no need to use a pressure member, and the normal carbonated beverage line can be used as is.

Therefore, the pressure member 12 is as close to the saturator 4 as possible.
It is advantageous in terms of equipment to install it on the upstream line close to the surge tank 11, but if it is not possible to use the surge tank 11 as a pressure-resistant member, installing the pressure reducing member 12 downstream of the surge tank 11 will prevent water from entering the drink. gas leakage is reduced as much as possible.

Through the process described above, CO2 is produced in an amount that falls within the category of non-carbonated beverages! The pressure inside the can is limited after the soft can is filled with the beverage, which is dissolved under pressure with N and the gas and then sealed, and the soft can is particularly strong among the soft cans targeted by the present invention. Aluminum DI cans (can body thickness: 0.14
A container with a bottom plate thickness of 0.42mm) was used as a filling container, and was used as a standard for determining the presence or absence of can deformation. In other words, this is based on the premise that if conditions are set so that can deformation does not occur due to such aluminum mDI cans, can deformation will naturally not occur when using ordinary soft cans other than aluminum DI cans. This is what we have been considering. However, in aluminum DI cans such as those mentioned above, the sterilization temperature for bacteria adhering to the inside of the can is 60°C for Escherichia coli, yeast, mold, flat sour bacteria, etc., and 85°C for bacteria Y1 acetic acid bacteria, lactic acid bacteria, etc.
8atmJ2J, where the internal pressure of the aluminum can is the limit of the pressure resistance of the can at a temperature sufficient to sterilize any bacteria present in the can due to the filled beverage or the filling environment, such as Unless the sterilization temperature is maintained at that temperature for a relatively long period of time, the sterilization temperature should be kept at that temperature for a relatively long period of time. This shows possible cases.

Therefore, if the filling temperature of the beverage exceeds the bacteria-killing W4 temperature, the bacteria attached to the inside of the can will be sterilized by these beverages.
No post-sterilization step is required. Like this! When sterilizing beverages, the high-temperature holding time after filling and sealing until the beverage is naturally air-cooled to room temperature contributes to sterilization, but on the other hand, bacteria, etc. If it is necessary to sterilize the beverage, if the beverage filling temperature is above the killing temperature of these bacteria, the same as above and the post-sterilization step is not necessary, but if the beverage charging JDi temperature is lower than this, the second step 1. In this case, in order to shorten the post-sterilization time, sterilization is performed at, for example, about 120°C.

In the present invention, the internal pressure of the can after filling and sealing at the above-mentioned sterilization temperature is 8 atm or less and 1. In addition, when the can is cooled to a low temperature suitable for drinking, usually around 5°C, the pressure inside the can resists atmospheric pressure and maintains the can shape, and the pressure is such that it does not deform even with finger pressure etc., i.e. 5°C. At 1.1 a
5 to maintain an internal pressure of at least 1.4 atm, preferably at least 1.4 atm.

Now, if we calculate and plot the can internal pressure at each temperature on coordinates with the axis of internal equilibrium specific force and temperature after filling and seaming, we can see the can showing the upper limit line of pressure as shown in Figure 2. Internal pressure-temperature curve A (can internal pressure 8 atm at 60℃ sterilization temperature)
) and the pressure-temperature curve in the can showing the lower pressure limit line (curve passing through the point 1°4atm4' at 5°C)
will be drawn.

An example of calculating each plot when creating each pressure upper limit line and pressure lower limit line will be shown. Ail requirements are aluminum cans with a beverage filling volume of 500 m/cm and a head space of 2.
7.8 m, liter, CO in the beverage is below the nail crease ratio/0000 after filling the beverage.There is no chemical change, but the can body expands due to changes in internal pressure.

Assuming no shrinkage, N from filling to seaming! Gas or CO, by spraying \ on the top of the can of inert gas containing gas, the remaining air at 20°C -1l-3.0m and the N in this! The gas is N, added as a gas, and its volume is 80% of air, and Ot&';l in the air is 20%, ignoring dissolution in the beverage, and it is opened to the atmosphere between the filling process and the seaming process. Even if the gas was dissolved under pressure, it was assumed that the gas dissolved under pressure would not be released into the atmosphere.

A calculation example for calculating the in-can pressure upper limit line and the pressure lower limit line based on such a premise is shown below.

Calculation example of upper pressure limit line and lower pressure limit line *Various factors necessary for calculation (filling tJ, 500 at 20℃
rnj, empty size 27.8m7. Assume that 3d of air is mixed in. ) 1-1 Volume change due to temperature 1-2 HUNZEN absorption coefficient at each temperature, vapor pressure of water, residual air partial pressure in the can 00. Partial pressure calculation example (20℃) 27
3+20 273.

■ Calculation example of the pressure lower limit line The pressure lower limit line indicates the relationship between the temperature after filling and seaming that can maintain the shape of the can due to the internal pressure when the can is cooled to 5°C, and the internal pressure at 5°C. Determine the lower limit line at which the internal pressure can be maintained at 1.4 atm or higher. Also, CO, content is weight ratio 5/
Therefore, the gas VOI/ 0000 vol (0℃, latm conversion value) is 5 22400 0 □× □ 10000 44 = 0.2545 Vol/Vol ■-1 Next, 5℃, 1.4 atm can Calculate the internal gas situation.

(1co, gas partial pressure from Henry's law 5"C, Co,) B [JNZENII && coefficient 0.25
45 1.424 = 0.179 atm ■ N, gas partial pressure N, gas partial pressure - can internal pressure - (Go, +7J oyster) Partial pressure = 1.4 - (0,179 + 0.006 + 0.0020
) = 1.195 atm θ N in the can, total i (0℃, 1 atm conversion) N in the can!
Overall view = Dissolution in liquid (all dimensions are N, amount = 499JX0.0
209 Hari 195-)-28,2X1195X-78 =45J558 d ■-■ Density 1g] Calculate the state of the gas in the can when the temperature reaches 0°C.

■ Co, gas partial pressure Similarly, 1.713 (BUNZFN absorption coefficient of col at 0-)
=0.148 atm ON, gas partial pressure 45.558 499.2 Xo, 0235+27.9--1.450
atm ■-m Cof ai fk calculation (0'C, 1atm
Conversion) CO, gas total 'A' = resistance to dissolution in liquid... 10-dimensional medium gas meter (CO, gas partial pressure) = 134.775 d ■-IV rrA degree change [Change in gas pressure inside the can An example of calculating the internal pressure at 60°C is shown below. IL Oh, change the temperature and calculate the can internal pressure in the same way as in the case of 60℃ below 1-
By connecting these plots, it is possible to
, 1, 4 A pressure lower limit line B is obtained west of atm.

■ CO, partial pressure 60℃C fake partial pressure Yco! Then, CO in the can, t is 134.775 m The Alcala, 33 YcO @ = 0.664 atm @ N1 Partial pressure 60℃ N8 Partial pressure is YN, then N in one can! The amount is 45.
Since it is 558 m, 33 YNI = 1.991 atm θ Bottle internal pressure 60°C == 0.664-H,991+0.19
7 + 0.032 = 2.88 atm ■ Pressure upper limit line According to the present invention, heat-sterilized non-carbonated beverages are used, so in the case of fruit juice, generally, in the case of fruit juice, there is no possibility of large intestine bacteria, yeast bacteria, lactobacilli, etc. adhering to the can. If filling is carried out at a temperature higher than 60°C, which is the temperature at which these bacteria are killed, the post-sterilization step is not necessary. , the can internal pressure due to temperature change in each case is calculated using the same method as the pressure lower limit line described above, and these plots are connected to obtain the can internal pressure-temperature curve A.The curve is calculated using the same method. The results of calculating the pressure upper limit line when sterilizing at 120°C (retort) as in the case of coffee are shown.

Therefore, when dissolving gas under pressure, K and other conditions must be set so that the gas falls within the region between the A curve or the 0 curve and the 8 curve.
co, the ratio and the applied pressure during dissolution of these gases, as well as the temperature must be set.

In particular, in the present invention, CO for N in the above-mentioned beverage
2 ratio and the pressurizing force during melting are also changed and plotted on the same coordinates as shown above for the above-mentioned pressure line between the internal pressure and temperature after filling and seaming, and the CO1 ratio and pressurizing force are used as parameters. One of the major features is that the pressure-temperature curve can be calculated and displayed.

In addition, in the present invention, the pressure is reduced after the gas is melted under pressure, but it is assumed that the pressure applied during melting becomes the filling pressure as it is, and the can is filled with the pressure applied during melting and sealed. Determine the internal pressure-temperature curve by changing the applied pressure during each melting process.

Furthermore, since the N, gas and C false gas dissolved under pressure in the beverage before filling are released to the atmosphere between the filling process and the seaming process in the flow sheet of FIG. 1 as described above, The present inventors made the surprising finding that by spraying an inert gas containing N, gas, or C pseudogas onto the surface of the drinking surface and replacing the head space area with these gases, it is difficult for the inert gas to escape from the beverage. , therefore the CO dissolved in the pressurized beverage before filling and closing! Gas and N2 gas can be dissolved in the beverage as they are even after filling and sealing.Therefore, the partial pressure derived from the dissolved amount of CO, gas and N to be dissolved under pressure, and 'j'C, 'N8 in the empty space inside the can after tightening JrA. The sum of the water vapor diagram and the 03 partial pressure was calculated using the following method.

As shown in the previous section, the internal pressure of the can after filling and seaming must be above the lower pressure limit line and below the upper pressure limit line depending on the temperature at that time.

On the other hand, from the above-mentioned assumption, the filling pressure is equal to the applied pressure during gas dissolution (actually, the applied pressure during dissolution is then reduced, and the pressure after reduced pressure is 8 atm or less, which is the filling pressure limit of the filling machine, preferably 4 atm). 11 atm, 10 atm, ..." 4
atm, 3 atm, and calculate for each. In addition, if the applied pressure during melting exceeds 11 stm, the pressure will exceed the pressure limit of a normal saturator, so
Even if it is theoretically possible, it becomes impractical.

Furthermore, the cans leaving the filling machine are once exposed to the atmosphere and then enter the winding and tightening machine, during which time they are blown with nitrogen and gas, so the empty space is in an atmosphere of nitrogen and gas. However, it is assumed that this time-space portion contains 3 ml of residual air.

■ When the temperature is 60℃ ■ Calculation of the gas concentration of CO in the gas phase of the -1 saturator Total fQ of CO in the can, 134.775rtLl
Assuming that CO and the gas concentration are X when the gas is dissolved under pressure, the following is obtained from Henry's law.

■-1-1 Pressure force when dissolving gas 11 atm134.
775=507.6X0.365XiIXxx=0.0
66 ■-1-2 Pressure force when dissolving gas 10atm134.7
75=507.6X0.365X10XXx=0.07
3 ■-1-3 Pressure force when dissolving gas 9 atm134.7
75=507.6X0.365X9Xx! =0.081 ■-1-4 Pressure force when dissolving gas 8 Atm134.7
75=507.6X0.365X8Xxx=0.091 ■-1-5 Similarly, 7 atm=x=0.104.

6 atm...x=0.121. 5 itm=x=
0.146゜4 atm...x=0.182, 3
atm...x=0243.

■-2 N at the pressure applied during melting! Gas Q is N under each pressure, and gas is N in a liquid.

II, N in the empty space, tJ, and Nt in the mixed air were calculated and summed up as follows.

■-2-4 Pressure force during dissolution 8 atm ■-2-5 Pressure force during dissolution 7 atm ■-2-6 Pressure force during dissolution 6 ntrr.

73 ■-2-7~9 Similarly, the applied pressure during melting was 5 ntm, 4 atm, 3 a
In the case of tm, it is 39.324Tα′ and 34.15 respectively.
7 tne, 289'74 ml! To'fZ Le.

(a) 3 Co in i11, gas content) 4-, 'tr'i
- The volume of co in the can (m!, θp C1l atm de 1<, 1: (tri) is 1 as shown in ■-1
Since it is 34.775 m1, the COf gas partial pressure Ye in the can is calculated from the following equation.

Yc-0,664 atm ■-4 N in the can, calculation of gas partial pressure The volume of N in the can (mt″, o'c, 1 atm conversion value) is as shown in (-2), so the N in the can is !If YN is a gas partial pressure, the following equation holds true.

■-4-1 Pressure force during melting 11atm273+60 YN=3.077 atm (i)-4-2 Pressure force during melting 10atmYN:2.8
50 atm ■-4-3 Pressure during melting 9 atmYN=2.62
4 atm ■-4-4 Pressure force during melting 8 atm273+60 YN=2.398 atm ■-4-5 Pressure force during melting 7 ptm273+60 YN=2.171 stm ■-4-6~9 Similarly, pressure force during melting is 6 atm, 5 atm.

YN for 4 atm and 3 atm is 1.
945 atm, 1.718 atm, 1.492 atm
.

It becomes 1.266 atm.

■-5 Calculation of the total pressure inside the can The total pressure inside the can is above the cage [■-3...CO9 partial pressure partial pressure] [■-4
...Current partial pressure) + (u, o partial pressure) + [0! Bunoh〕)
Therefore, when the temperature is 60°C, the total equilibrium pressure in the can immediately after filling and seaming under each melting pressure is as follows, which is plotted in the figure (Figure 2).

■ Calculate the pressure inside the can after filling and seaming by changing the value of the pressure during melting at each temperature in the same way as when the temperature was 60℃,
C9σ is obtained by plotting these values at the coordinates and connecting these plots.

σ　Cme,...A curve is obtained.

■ Calculation of the pressure-temperature curve of the ratio of CO in gas and the CO1 of N, gas and C pseudogas dissolved under pressure in beverages.
The internal pressure-temperature curve after filling and seaming was calculated from the filling pressure and filling temperature when the ratio was kept constant. The calculation is as follows:
The procedure was carried out in accordance with the case of 1 ratio.

On the other hand, the can internal pressure was measured by filling and sealing cans under various conditions using a carbonated beverage filling line, and it was confirmed that the above-mentioned theoretical estimated values were practically applicable.

As a result, it was possible to clearly show the relationship between the equilibrium pressure inside the can after filling and crimping and the conditions necessary for pressurized melting of gas (melting temperature, gas CO, gas ratio, and pressurizing force during gas melting). We have completed a practical diagram that can be used.

Thus, the diagram shown in Figure 2 (hereinafter referred to as KH)
(referred to as a line diagram) will be created. A second like this
The KtI diagram shown in the figure shows that once the material and dimensions of the soft can, the associated can strength, capacity, head space capacity, etc. are set, pressure is applied in the same manner as above, and each K
An H-diagram is created.

Between the K curves in Fig. 2, the can pressure upper limit line A or the can pressure upper limit line B, and in practical terms 11 a.
If gas is melted under pressure within the range that is quadrupled by the pressure in the can and the temperature curve C during melting of tm, the pressure in the can after filling and seaming will be within a predetermined range in which angular deformation does not occur. , it becomes possible to fill soft cans with non-carbonated beverages.

The actual target conditions for pressurized dissolution of gas using Fig. 2 are, for example, when temperature is primarily regulated, the specific temperature point in Fig. 2 is extended upward, and depending on the type of beverage. In other words, the pressure upper limit line A or D is determined depending on the type of material to be sterilized (actually, if Fuki's 'P4 type is fulfilled, another 13-force upper limit line is determined) and curve B. The permissible range of the melting pressure is defined between the curves, and by selecting one of the melting pressures in this range, the CO3 ratio of the gas that is divided into two points at the intersection of the melting pressure and the temperature is determined. Ru. Alternatively, CO of gas between curve A or curve B at a specific set temperature of 1111 distribution! An allowable range of ratios is determined, and by selecting a CO3 ratio within this range, the melting pressure can be determined. Any of these temperatures, applied pressures, and CO3 ratios can be set as standards.

As is clear from the above K)1 diagram, it can be seen that the filling temperature can be selected over a wide range of temperatures, for example for a 500 ml aluminum can, which is the prerequisite in FIG.

However, the present invention relates to hot filling of non-carbonated beverages, and therefore, the temperature at which the gas is dissolved under pressure, in other words, the lower limit of the filling temperature is 50°C or higher, which is within the range of thermal light. do.

Preferably, when filling fruit juice, mineral water, sports drinks, barley tea, Japanese sake, etc., the temperature is set at 60° C. or higher, which is a temperature that ensures the killing of problematic bacteria. Since filling at such a temperature becomes possible, post-sterilization of the beverage as described above becomes unnecessary. The upper limit of the filling temperature is 93
℃. Filling temperatures exceeding this temperature should be avoided as this can lead to boiling of the beverage. Preferably, the filling temperature is below 85°C.

Therefore, by creating the KH1j1 diagram in advance, each condition for pressurized gas dissolution can be obtained for the purpose, and furthermore, since the pressurizing force during gas dissolution is subsequently reduced and filled,
This means that filling can be set at a higher temperature than in the conventional example.

Effects According to the present invention as described above, each KH diagram is created by determining the filled beverage, the material of the can, its dimensions, capacity, etc., and this KH diagram is used to The suitable conditions are easily determined, and especially high-temperature filling becomes possible.
It is extremely useful in terms of energy saving, and it is also more energy efficient than the conventional filling line for soft cans for carbonated beverages or the filling line for hard cans such as steel cans for non-carbonated beverages. Not only is it possible to fill carbonated drinks into soft cans, but also carbonated drinks and non-carbonated drinks can be filled into the same soft cans, such as aluminum fiDI cans, which makes it possible to standardize cans. It also saves energy.

Example 10 pieces of fruit juice were filled into a 500 d aluminum DI can with a body thickness of 0.14 g and a bottom plate thickness of 0.42 g, using an apparatus as shown in FIG. 1 and following the steps shown. Between the K curves under these preconditions, that is, in Figure 2, the gas dissolution temperature in the saturator is set at 85°C, the gas dissolution pressure at that time is set at 9 atm, and therefore the CO1 ratio in the gas is set at 11. The gas is dissolved under pressure, and the amount of CO and gas in the drink is expressed as a weight ratio of 0000. Then, as shown in Figure 1, the pressure of the beverage is reduced to 4 atm using a pressure reducing valve installed in front of the surge tank. After reducing the amount to 100% and filling it, add N while venting to the atmosphere.

Gas was sprayed onto the top of the can, and then the can was sealed. After filling and sealing, the can was cooled to 5°C, but no deformation occurred even when finger pressure was applied. In addition, post-sterilization treatment was performed after filling and sealing, but when the cans were opened after filling and sealing and the fruit juice was examined, no bacteria that are subject to regulations under the Food FTI Production Act were found. There wasn't.

In the above filling method, an example was shown in which N, gas, CO, and gas were dissolved under pressure as a mixed waste.
Exactly the same results were obtained when O and gas were separately moored to a saturator and dissolved under pressure.

[Brief explanation of drawings]

FIG. 1 is a schematic process explanatory diagram for carrying out the present invention. i! Figure a2 shows various conditions during pressurized dissolution of gas. It is a relationship diagram between the internal pressure and temperature of 1 cup. 1... Dealer 2... Mixing tank 3... Heat exchanger 4... Saturator 5... CO, generator 6
...N2 generator 7.8...Valve 9...Mixer 10...Automatic pressure adjustment valve 11...Surge tank 12...Pressure reduction member 13...Filling machine 14... Sealing machine

Claims (1)

[Claims] 1. After blending, heat sterilize the non-carbonated beverage by adding the gas and GO, the gas to the CO, and the amount of gas being the weight ratio of the beverage to 15/
After dissolving under pressure in the following amount, 0000 When filling this beverage into a soft can, the pressure inside the can after filling and sealing is plotted on a coordinate axis with the inside pressure and temperature at 5℃. 1.1 Can internal pressure-temperature curve that passes through the point stm and is equal to or higher than the can internal pressure-temperature curve that passes through the can V1 pressure-temperature curve that passes through the point where the can internal pressure is 8 atm at the sterilization temperature of bacteria attached to the can. Setting the range, changing the ratio of gas to N and CO to be dissolved in the beverage, and the pressure for dissolving these gases in the beverage, plotting the internal pressure of the can after filling and sealing on the above coordinates, and Each temperature, CO8 ratio, and melting pressure that fall within the can internal pressure-temperature curve range are selected in advance, and the gas is dissolved in the beverage at these temperatures, CO1 ratio, and melting pressure, and then the gas is dissolved in the beverage midway through the filling line. The pressure is reduced at the same temperature using a pressure reducing member installed in the container, and the beverage is filled at this temperature. A method for hot filling a non-carbonated beverage, which comprises blowing to replace the head space area with these gases, and then sealing. 2. Claim 1 in which the non-carbonated beverage is any one of fruit juice, coffee, tea, cocoa, wine, sake, soup, tea, barley tea, sports drink, and mineral water.
The method described in section. 3. The method according to claim 1, wherein the flexible can is an aluminum can. 4. The amount of CO and gas dissolved under pressure in drinks is the same as in drinks! Quantity ratio/1ooo of the patent claim whose quantity is below. The method described in Scope 1. 5. Liquor gas and CO dissolved under pressure in beverages. 2. The method according to claim 1, wherein the gas is a mixed gas. 6. The method according to claim 1, wherein the pressure lower limit line in the can internal pressure-temperature curve range is equal to or higher than the can internal pressure-temperature curve passing through the 1.4 atmO point at 5°C. 7. Claim P in which the filling temperature is 50 to 93°C
The method described in Section A1. 8 Claim No. 7 in which the filling temperature is 60 to 85°C
The method described in section. 9. The method according to claim 7 or 8, wherein the applied pressure during dissolution of the gas is 6 to 11 atm. 10. CO of the gas to be dissolved, the ratio is 8 to 12 tlb
The method according to claim 9. 11. The method according to claim 9, wherein the pressure is reduced by 1 to 8 atmK by a pressure reducing member. 12. The method according to claim 1, wherein the pressure reducing member is provided immediately after the gas pressurization melting step in the filling line. 13. The method according to claim 1, wherein the pressure reducing member is provided in the filling line immediately before the filling machine. 14. Claim 1 in which the pressure reducing part vane is a pressure reducing valve.
The method according to item 1 or item 12. 15. The method according to claim 13, wherein a plurality of pressure reducing valves are provided in series in the middle of the line. 16. The method according to claim 1, wherein the gas sprayed onto the top surface of the can after filling and before the first seaming process is a mixed gas of N, gas, and cobalt gas.