JPS6384466A - Canning method - Google Patents
Canning methodInfo
- Publication number
- JPS6384466A JPS6384466A JP61230138A JP23013886A JPS6384466A JP S6384466 A JPS6384466 A JP S6384466A JP 61230138 A JP61230138 A JP 61230138A JP 23013886 A JP23013886 A JP 23013886A JP S6384466 A JPS6384466 A JP S6384466A
- Authority
- JP
- Japan
- Prior art keywords
- carbon dioxide
- gas
- contents
- head space
- dioxide gas
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 238000000034 method Methods 0.000 title claims abstract description 29
- 238000009924 canning Methods 0.000 title abstract description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims abstract description 54
- 239000007789 gas Substances 0.000 claims abstract description 40
- 239000001569 carbon dioxide Substances 0.000 claims abstract description 27
- 229910002092 carbon dioxide Inorganic materials 0.000 claims abstract description 27
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 25
- 229910001873 dinitrogen Inorganic materials 0.000 claims abstract description 22
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 abstract description 7
- 239000001301 oxygen Substances 0.000 abstract description 7
- 229910052760 oxygen Inorganic materials 0.000 abstract description 7
- 235000013353 coffee beverage Nutrition 0.000 abstract description 6
- 238000007796 conventional method Methods 0.000 abstract description 2
- JCXJVPUVTGWSNB-UHFFFAOYSA-N nitrogen dioxide Inorganic materials O=[N]=O JCXJVPUVTGWSNB-UHFFFAOYSA-N 0.000 abstract 1
- 235000016213 coffee Nutrition 0.000 description 5
- 235000013361 beverage Nutrition 0.000 description 4
- 238000007664 blowing Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 235000013574 canned fruits Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 229910052757 nitrogen Inorganic materials 0.000 description 1
- 235000015205 orange juice Nutrition 0.000 description 1
- 230000001590 oxidative effect Effects 0.000 description 1
- 238000009527 percussion Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000004826 seaming Methods 0.000 description 1
- 235000011496 sports drink Nutrition 0.000 description 1
- 239000005029 tin-free steel Substances 0.000 description 1
Abstract
Description
【発明の詳細な説明】
〔産業上の利用分野〕
本発明は缶詰の充填方法に関し、特に陰圧缶を使用して
熱間充填を行う際に缶のヘッドスペースの真空度を所望
の値に調節することが可能な缶詰方法に関する。[Detailed Description of the Invention] [Industrial Application Field] The present invention relates to a method for filling canned goods, and in particular to a method for adjusting the degree of vacuum in the head space of a can to a desired value when performing hot filling using a negative pressure can. Concerning a canning method that can be adjusted.
従来缶詰内容物の酸化を防止するために缶のヘッドスペ
ース内の残存酸素口を押える方法として、熱間充填法ま
たはスチームフロー法によりヘッドスペースを高真空度
に保つ方法が一般に採用されている。またこれらの方法
では残存酸素ｍの減少に限度があり、酸素量を所望値以
下に押えることが困難な場合が生じるので、最近では、
これらの方法に代り、またはこれらの方法に加えて、窒
素ガスをヘッドスペース内に吹き込む窒素フロー法や炭
酸ガスをヘッドスペース内に吹込む炭酸ガスフロー法も
使用されている。Conventionally, in order to prevent the contents of cans from oxidizing, a method of keeping the head space at a high degree of vacuum by a hot filling method or a steam flow method has generally been adopted as a method of suppressing the residual oxygen in the head space of a can. In addition, these methods have a limit to the reduction of residual oxygen m, and it may be difficult to suppress the amount of oxygen below the desired value, so recently,
Instead of or in addition to these methods, a nitrogen flow method in which nitrogen gas is blown into the head space and a carbon dioxide flow method in which carbon dioxide gas is blown into the head space are also used.
飲料缶として陰圧缶を使用する場合に、ヘッドスペース
の真空度は一般的に４０〜４５ｃｍ１１ｇ程度が理想的
とされている。真空度がこの範囲よりも茗るしく高いと
、レトルト殺菌の際の外部からの加圧や、缶詰製造ライ
ン上で受ける衝撃等によりバネリング（缶壁の凹み）を
生じる一方、真空度がこの範囲より著るしく低いとレト
ルト殺菌の際にヘッドスペース内の気体の熱膨張による
バックリング（缶の膨出変形）を生じたり、内容物の変
改による異常膨張不良缶を打検により判別することがで
きない等の不都合を生じ、ともに好ましくない。When a negative pressure can is used as a beverage can, the ideal degree of vacuum in the head space is generally about 40 to 45 cm and 11 g. If the degree of vacuum is much higher than this range, springing (dents in the can wall) will occur due to external pressure during retort sterilization or impact on the can manufacturing line. If it is significantly lower, buckling (bulging deformation of the can) may occur due to thermal expansion of gas in the head space during retort sterilization, or cans with abnormal expansion failure due to alteration of contents may be identified by percussion. This causes inconveniences such as not being able to do so, and both are undesirable.
従来飲料を内容物とする陰圧缶使用缶詰の製造に際して
は炭酸ガスフロー法がしばしば用いられている。この方
法によれば、缶内容物の飲料がたとえばオレンジジュー
ス等ｐｌ＋が比較的低く、いわゆるコールドパックによ
り内容物の充填が行われる場合は、得られた缶詰のヘッ
ドスペースの真空度は約４０ｃｍ１ｌｌとなり、適正値
であるが、内容物がたとえばコーヒー等熱間充填を必要
とするものの場合は、得られた缶詰のヘッドスペースの
真空度は約６０ｃｍＨｇとなり、上記のようにバネリン
グを生じ易くなるという欠点がある。Conventionally, the carbon dioxide flow method has often been used to produce canned goods containing beverages using negative pressure cans. According to this method, if the beverage contained in the can has a relatively low pl+, such as orange juice, and the contents are filled using a so-called cold pack, the degree of vacuum in the head space of the resulting canned product will be approximately 40 cm 1 liter. , is an appropriate value, but if the contents require hot filling, such as coffee, the degree of vacuum in the head space of the resulting canned product will be approximately 60 cmHg, which has the disadvantage that springing is likely to occur as described above. There is.
よって、本発明は、上記問題点を解決し、陰圧缶を使用
して熱間充填を行う場合でも缶のヘッドスペースの真空
度を所望の値とすることが可能な缶詰の充填方法を提供
することを目的とする。Therefore, the present invention solves the above-mentioned problems and provides a method for filling cans that allows the degree of vacuum in the head space of the can to be at a desired value even when hot filling is performed using a negative pressure can. The purpose is to
本発明者らは、上記問題点を解決するため研究と実験を
重ねた結果、窒素ガスと炭酸ガスを所定の比率で缶のヘ
ッドスペース内に供給することにより、熱間充填の場合
でも所望の真空度が得られ、またその場合ヘッドスペー
スの残存酸素量は許容値以下に押えることを見出し、本
発明に到達した。As a result of repeated research and experiments to solve the above problems, the inventors of the present invention have found that by supplying nitrogen gas and carbon dioxide gas at a predetermined ratio into the head space of a can, the desired result can be achieved even during hot filling. It has been discovered that a degree of vacuum can be obtained, and in this case, the amount of residual oxygen in the head space can be suppressed to a permissible value or less, and the present invention has been achieved.
すなわち、上記目的を達成する本発明の方法は、殺菌温
度６０’〜１００℃で内容物を缶に充填する缶詰の充填
方法において、窒素ガスと炭酸ガスを所定の比率で缶の
ヘッドスペースに供給することにより所望のヘッドスペ
ース真空度を１９ることを特徴とするものである。That is, the method of the present invention that achieves the above object is a method for filling cans in which the contents are filled into cans at a sterilization temperature of 60' to 100°C, in which nitrogen gas and carbon dioxide gas are supplied to the head space of a can at a predetermined ratio. This feature is characterized in that the desired headspace vacuum degree is achieved by 19 degrees.
窒素ガスと炭酸ガスをヘッドスペース内に供給する態様
としては、窒素ガスと炭酸ガスを所定の比率で予め混合
して混合ガスを作り、内容物を缶に充填した後、この混
合ガスを缶のヘッドスペース内にアンダーカバーガツシ
ングにより吹ぎ込み巻締めることが好ましい。また窒素
ガスと炭酸ガスをヘッドスペースに供給する他の態様と
して、所定の比率の窒素ガスと炭酸ガスを用意し、該窒
素ガスを内容物中に予め溶解させておき、この内容物を
缶に充填した侵、該炭酸ガスを缶のヘッドスペース内に
アンダーカバーガツシングにより吹込み巻締めるＪ：う
にしてもよい。また、窒素ガスと炭酸ガスを所定の比率
で混合して混合ガスを作り、この混合ガスを缶への充填
前に内容物に予め溶解させておくようにしてもよい。In order to supply nitrogen gas and carbon dioxide gas into the headspace, a mixed gas is created by pre-mixing nitrogen gas and carbon dioxide gas at a predetermined ratio, the contents are filled into a can, and then this mixed gas is poured into the can. It is preferable to blow it into the head space and tighten it by under cover gutting. Another method of supplying nitrogen gas and carbon dioxide gas to the headspace is to prepare nitrogen gas and carbon dioxide gas at a predetermined ratio, dissolve the nitrogen gas in the contents in advance, and then pour the contents into the can. After filling the can, the carbon dioxide gas may be blown into the head space of the can by undercover gashing and then rolled up. Alternatively, a mixed gas may be created by mixing nitrogen gas and carbon dioxide gas at a predetermined ratio, and this mixed gas may be dissolved in advance in the contents before filling the can.
本発明の方法は、コーヒー、果汁、スポーツドリンク等
の飲料のほかフルーツ缶詰等で熱間充填を必要とするも
のに適用することができる。The method of the present invention can be applied to beverages such as coffee, fruit juice, and sports drinks, as well as canned fruits and other products that require hot filling.
（実施例）
第１図に示す混合ガス吹込み装置を使って本発明にかか
る方法を実施した。第１図に示す窒素ガス・炭酸ガス混
合ガス吹込み装置１において、各貯蔵ボンベ（図示せず
）から送られて来た窒素ガスと炭酸ガスは、それぞれ圧
力調節器２．２により圧力を所定の設定圧力に調整され
た後流量調節ツマミ４，４により流口を調節され、ガス
混合礪５に送られて混合される。なお３．３は流帛計で
ある。混合ガスＭＧは管路６を介してアンダーカバーガ
ツシング装置７に送られ、ガツシングターレット８のノ
ズル８ａから、内容物を充填後キャンフィードテーブル
９を介してリフター１０上に送られて来た巻締前の缶１
１と缶蓋１２の間のヘッドスペース内に吹込まれ、ヘッ
ドスペース内の空気と置換される。(Example) The method according to the present invention was carried out using the mixed gas blowing device shown in FIG. In the nitrogen gas/carbon dioxide mixed gas blowing device 1 shown in FIG. After the pressure is adjusted to the set pressure, the flow rate is adjusted by the flow rate adjustment knobs 4, 4, and the gas is sent to the gas mixing tank 5 where it is mixed. Note that 3.3 is a flow meter. The mixed gas MG is sent to the undercover gashing device 7 via the pipe line 6, and after being filled with the contents from the nozzle 8a of the gashing turret 8, it is sent onto the lifter 10 via the can feed table 9. Can 1 before seaming
1 and the can lid 12, and replaces the air in the head space.
上記混合ガス吹込み装置を使用して、窒素ガスと炭酸ガ
スの容量比率を種々に変えて混合ガスを調製し、各混合
ガスを吹込んだ缶のヘッドスペースの真空度を測定した
結果を第２図のグラフに示す。缶内容物としてはコーヒ
ー（黒丸で示す）および熱水（○丸で示す）を使用し、
缶はティンフリースチールのサイドシーム接着化（２０
２径、２５（１）を使用した。充填Ｔはコーヒー２５０
！７ （２３８ｍ） 、熱水２３８ｇ（２３８ｄ） 、
殺菌温度はいずれも９０℃であった。また窒素ガス、炭
酸ガスのいずれも使用しない場合（すなわら熱間充填の
み）の真空度をコントロールとした。Using the above mixed gas blowing device, mixed gases were prepared by varying the volume ratio of nitrogen gas and carbon dioxide gas, and the vacuum degree of the head space of the can into which each mixed gas was blown was measured. This is shown in the graph of Figure 2. The contents of the can are coffee (indicated by a black circle) and hot water (indicated by a circle).
The can is made of tin-free steel with adhesive side seams (20
2 diameter, 25(1) was used. Filling T is coffee 250
! 7 (238m), hot water 238g (238d),
The sterilization temperature was 90°C in all cases. The degree of vacuum was also controlled when neither nitrogen gas nor carbon dioxide gas was used (that is, only hot filling).
第２図からの測定結果から、窒素ガス１００％の場合は
コントロールに比べ真空度は約３ｃａｌ１ｇｉ下し、炭
酸ガス１００％の場合はコントロールに比べ約２５ｃｍ
１ｌ（ｌ高くなることが判る。また上記使用化で内容物
がコーヒーの場合、最適真空度の４０ ｃｍ Ｉｔ（１
〜４５ ｃｍ Ｉｔ（ｌは窒素ガス約６０％、炭酸ガス
約４０％ないし窒素ガス約５０％、炭酸ガス約５０％の
混合比の混合ガスを用いることによって得られることが
判る。From the measurement results shown in Figure 2, when using 100% nitrogen gas, the degree of vacuum is approximately 3 cal 1 gi lower than the control, and when using 100% carbon dioxide, the degree of vacuum is approximately 25 cm lower than the control.
It can be seen that 1 l (l) is higher. Also, if the content is coffee in the above application, the optimum vacuum degree of 40 cm It (1
~45 cm It (l) can be obtained by using a mixed gas having a mixing ratio of about 60% nitrogen gas, about 40% carbon dioxide gas to about 50% nitrogen gas, and about 50% carbon dioxide gas.
第２図のグラフの各混合比におけるヘッドスペースの残
存酸、ｉ、ｍを下表に示す。同表から、本発明の方法に
よれば、残存酸素ｍを満足すべき値に押えうろことが判
る。The table below shows the residual acid, i, and m in the headspace at each mixing ratio in the graph of FIG. From the same table, it can be seen that according to the method of the present invention, the residual oxygen m can be kept to a satisfactory value.
本発明によれば、陰圧缶を使用して熱間充填を行う場合
に、窒素ガスと炭酸ガスを所定の比率で缶のヘッドスペ
ースに供給することにより、ヘッドスペース内の残存酸
素量を所望値以下に押えつつ、従来の炭酸ガスフロー法
によっては得られなかった種々のレベルの所望の真空度
を得ることができる。したがって従来の諸方法で解決で
きなかった真空度の不適正によって生じるバネリングや
バックリング、検缶上のｒｓ１題等を完全に解消するこ
とができる。According to the present invention, when performing hot filling using a negative pressure can, by supplying nitrogen gas and carbon dioxide gas to the head space of the can at a predetermined ratio, the amount of residual oxygen in the head space can be adjusted to a desired level. It is possible to obtain desired degrees of vacuum at various levels, which could not be obtained by conventional carbon dioxide flow methods, while keeping the degree of vacuum below the specified value. Therefore, it is possible to completely eliminate problems such as springing, buckling, and RS1 problems on inspection cans caused by inappropriate vacuum levels, which could not be solved by conventional methods.
添付図面において、第１図は本発明の方法を実施するた
めの装置の１例を示ず図、第２図は混合ガスと真空度の
関係を示寸グラフである。In the accompanying drawings, FIG. 1 does not show an example of an apparatus for carrying out the method of the present invention, and FIG. 2 is a dimensional graph showing the relationship between mixed gas and degree of vacuum.
Claims (4)
る缶詰の充填方法において、窒素ガスと炭酸ガスを所定
の比率で缶のヘッドスペースに供給することにより所望
のヘッドスペース真空度を得ることを特徴とする缶詰の
充填方法。(1) In a can filling method in which contents are filled into cans at a sterilization temperature of 60° to 100°C, the desired degree of headspace vacuum is achieved by supplying nitrogen gas and carbon dioxide gas to the headspace of the can at a predetermined ratio. A method for filling canned goods characterized by obtaining.
混合ガスを作り、内容物を缶に充填した後、この混合ガ
スを缶のヘッドスペース内にアンダーカバーガッシング
により吹き込み巻締めることを特徴とする特許請求の範
囲第１項記載の方法。(2) Pre-mix nitrogen gas and carbon dioxide gas at a predetermined ratio to create a mixed gas, fill the can with the contents, and then blow this mixed gas into the head space of the can using undercover gassing to tighten the can. A method according to claim 1, characterized in that:
素ガスを内容物中に予め溶解させておき、この内容物を
缶に充填した後、該炭酸ガスを缶のヘッドスペース内に
アンダーカバーガッシングにより吹き込み巻締めること
を特徴とする特許請求の範囲第１項記載の方法。(3) Prepare nitrogen gas and carbon dioxide gas at a predetermined ratio, dissolve the nitrogen gas in the contents in advance, fill the can with the contents, and then add the carbon dioxide gas into the head space of the can. 2. The method according to claim 1, wherein the blow-sealing is performed by undercover gassing.
ガスを作り、この混合ガスを缶への充填前に内容物に予
め溶解させておくことを特徴とする特許請求の範囲第１
項記載の方法。(4) A mixed gas is created by mixing nitrogen gas and carbon dioxide gas at a predetermined ratio, and this mixed gas is dissolved in advance in the contents before filling the can.
The method described in section.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61230138A JPS6384466A (en) | 1986-09-30 | 1986-09-30 | Canning method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61230138A JPS6384466A (en) | 1986-09-30 | 1986-09-30 | Canning method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS6384466A true JPS6384466A (en) | 1988-04-15 |
| JPH0413989B2 JPH0413989B2 (en) | 1992-03-11 |
Family
ID=16903177
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61230138A Granted JPS6384466A (en) | 1986-09-30 | 1986-09-30 | Canning method |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS6384466A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01240145A (en) * | 1988-03-23 | 1989-09-25 | Coca Cola Co:The | Production of canned tea beverage |
| JPH02127218A (en) * | 1988-11-01 | 1990-05-15 | Hokkai Can Co Ltd | Nitrogen gas sealed drinking can and preparation thereof |
| JPH09272516A (en) * | 1996-04-08 | 1997-10-21 | Daiwa Can Co Ltd | Manufacture of hot-filled drink to be packed in container |
| CN105947953A (en) * | 2016-06-30 | 2016-09-21 | 东莞轩朗实业有限公司 | Production device for quantum dot light bar |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58153527A (en) * | 1982-03-09 | 1983-09-12 | Nippon Pepushiko Inriyou Kk | Production of canned non-carbonated beverage charged with inert gas using soft metallic can |
| JPS6122702U (en) * | 1984-07-13 | 1986-02-10 | 實 大谷 | Canned confectionery sealing device |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5744048A (en) * | 1980-08-26 | 1982-03-12 | Sekisui House Kk | Ceiling construction fitted with pipings |
-
1986
- 1986-09-30 JP JP61230138A patent/JPS6384466A/en active Granted
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58153527A (en) * | 1982-03-09 | 1983-09-12 | Nippon Pepushiko Inriyou Kk | Production of canned non-carbonated beverage charged with inert gas using soft metallic can |
| JPS6122702U (en) * | 1984-07-13 | 1986-02-10 | 實 大谷 | Canned confectionery sealing device |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01240145A (en) * | 1988-03-23 | 1989-09-25 | Coca Cola Co:The | Production of canned tea beverage |
| JPH02127218A (en) * | 1988-11-01 | 1990-05-15 | Hokkai Can Co Ltd | Nitrogen gas sealed drinking can and preparation thereof |
| JPH09272516A (en) * | 1996-04-08 | 1997-10-21 | Daiwa Can Co Ltd | Manufacture of hot-filled drink to be packed in container |
| CN105947953A (en) * | 2016-06-30 | 2016-09-21 | 东莞轩朗实业有限公司 | Production device for quantum dot light bar |
Also Published As
| Publication number | Publication date |
|---|---|
| JPH0413989B2 (en) | 1992-03-11 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| LAPS | Cancellation because of no payment of annual fees |