KR20210054801A - Method of manufacturing canned beverage - Google Patents

Abstract

A method of manufacturing a canned beverage comprises the following steps of: (a) manufacturing a beverage by mixing main raw materials, auxiliary raw materials, and water; (b) primarily filtering the manufactured beverage; (c) sterilizing the primarily filtered beverage; (d) cooling the sterilized beverage; (e) secondarily filtering the cooled beverage; (f) performing inner packaging of the secondarily filtered beverage; (g) sealing the inner packaging beverage; (h) cooling the sealed beverage; (i) examining the capacity and internal pressure of the cooled beverage; and (j) performing outer packaging of the inspection-completed beverage. According to the present invention, the sterilization effect of beverages can be increased.

Description

Manufacturing method of canned beverage {METHOD OF MANUFACTURING CANNED BEVERAGE}

The present invention relates to a method of manufacturing a canned beverage. More specifically, the present invention relates to a method of manufacturing a canned beverage that can increase the sterilization effect and extend the shelf life.

The most important tasks in the food industry are securing stability during the shelf life and extending the shelf life while maintaining quality as much as possible. Representative causes of shortening the storage period of food include degradation of quality by enzymes and spoilage by microorganisms. To improve the preservation of food, physical methods such as heating, drying, freezing, or chemical methods such as adding food preservatives are traditionally used. Method has been used. A lot of new food preservation technologies are being researched on packaging technologies for food processing and preservation, and studies are being made to commercially use sterilization technologies not only in Korea but also in advanced countries.

In particular, existing heat treatment processes for liquid foods include a low-temperature long-time sterilization method that sterilizes for a long time in a low temperature state, a high-temperature short-time sterilization method that sterilizes in a high temperature state for a short time, and an ultra-high temperature sterilization method that sterilizes in an ultra-high temperature state for a short time. Since liquid foods change their taste, aroma, and color according to the sterilization method, the likes and dislikes of customers who use these foods change.

In addition, in the case of fruit beverage products among liquid foods, a sterilization process is essential to improve the storage period while maintaining freshness. Currently, most of the fruit beverage products distributed in Korea are substances that change their properties or decompose at high temperatures, so most of them are sterilized in a low temperature environment of 71~75℃. However, when sterilization is performed in such a low temperature environment, some of the fresh taste of the raw fruit is lost, and at the same time, quality deterioration such as destruction of nutrients, discoloration, and loss of fragrance components due to heat is a problem.

Accordingly, the present inventors have developed a method of manufacturing a canned beverage capable of increasing the sterilization effect and extending the shelf life, while preserving the taste, aroma, and color of the beverage.

An object of the present invention is to solve the above-described problems, and to provide a method of manufacturing a canned beverage capable of increasing the sterilizing effect of beverages.

Another object of the present invention is to provide a method for producing canned beverages capable of extending the shelf life of beverages.

Another object of the present invention is to provide a method of manufacturing a canned beverage capable of increasing the sterilization effect of a beverage and extending the shelf life, while preserving the taste, aroma, and color of the beverage.

The problem to be solved by the present invention is not limited to the problems mentioned above, and other problems that are not mentioned will be clearly understood by those skilled in the art from the following description.

(a) preparing a beverage by mixing the main raw material, the auxiliary raw material, and the water; (b) first filtering the produced beverage; (c) sterilizing the first filtered beverage; (d) cooling the sterilized beverage; (e) secondary filtering the cooled beverage; (f) encapsulating the second filtered beverage; (g) sealing the packaged beverage; (h) cooling the sealed beverage; (i) checking the volume and internal pressure of the cooled beverage; And (j) is achieved by a method for producing a canned beverage comprising the step of outer packaging the beverage that has been inspected.

In addition, step (b) may first filter the beverage using a 60 mesh filter, and step (e) may secondly filter the beverage using a 40 mesh filter.

In addition, step (c) sterilizes the beverage for 52 seconds at a temperature of 96 to 102°C, and the numerical range for the flow rate of the beverage that can be sterilized per hour may be 7000 to 8000L/hr.

In addition, step (f) contains the beverage at a temperature of 87 to 93 °C, step (d) is lowered to 90 °C by primary cooling the beverage, and step (h) is the second cooling of the beverage to 30 to 50 Canned beverage manufacturing method, characterized in that lowering to ℃.

In addition, step (i) may check whether the pressure inside the can falls within the range of ^{0.6 to 1.6 kgf/cm 2} based on a temperature of 20°C.

The present invention can provide a method for producing canned beverages that can increase the sterilization effect of beverages.

The present invention can provide a method for producing canned beverages that can extend the shelf life of beverages.

The present invention can provide a method for producing a canned beverage capable of increasing the sterilization effect of a beverage and extending the shelf life, but preserving the taste, aroma, and color of the beverage.

Meanwhile, the effects of the present invention are not limited to the above-mentioned effects, and various effects may be included within a range that is apparent to a person skilled in the art from the contents to be described below.

1 is a flow chart showing a method of manufacturing a canned beverage according to an embodiment of the present invention.

Hereinafter, some embodiments of the present invention will be described in detail through exemplary drawings. In adding reference numerals to constituent elements in each drawing, it should be noted that the same constituent elements are given the same reference numerals as much as possible even if they are indicated on different drawings.

Further, in describing an embodiment of the present invention, if it is determined that a detailed description of a related known configuration or function interferes with an understanding of the embodiment of the present invention, a detailed description thereof will be omitted.

In addition, in describing the constituent elements of the embodiment of the present invention, terms such as first, second, A, B, (a), and (b) may be used. These terms are for distinguishing the constituent element from other constituent elements, and the nature, order, or order of the constituent element is not limited by the term.

Hereinafter, a method of manufacturing a canned beverage according to an embodiment of the present invention will be described in detail with reference to the accompanying drawings.

1 is a flow chart showing a method of manufacturing a canned beverage according to an embodiment of the present invention.

As shown in Figure 1, the method for producing a canned beverage according to an embodiment of the present invention includes the steps of (a) blending the main raw material and the auxiliary raw material of the beverage, and water, (b) first filtering the blended beverage, ( c) sterilizing the primary filtered beverage, (d) cooling the sterilized beverage, (e) secondary filtering the cooled beverage, (f) enclosing the secondary filtered beverage, (g) sealing the packaged beverage, (h) cooling the sealed beverage, (i) inspecting the volume and internal pressure of the cooled beverage, (j) outer packaging the tested beverage Includes.

First, in step (a), the main raw material, auxiliary raw materials, and water are mixed. In this case, the main raw material is concentrated fruit juice or liquid fructose, the auxiliary raw material is food additives, and the water is groundwater or tap water.

The above-described main raw material and auxiliary raw material are inspected after storage and stored refrigerated or frozen, and water is stored in a water tank after passing through a filtration process after water intake. And the main raw material, auxiliary raw material and water are put into the mixing container after weighing.

Food additives are conventional supplements or sweeteners depending on the form of the final product, such as licorice, pulverulent leaf powder, western hawthorn extract, St. John's wort, selenium yeast, vitamin B1, vitamin C, citric acid, nicotinic acid, sodium benzoate, aspartame. , Saccharin, pectin, malitol, sorbitol, xylitol, guar gum, malic acid, taurine, biotin, skim milk powder, and oligosaccharides. These are appropriate to be used in an amount of about 0.01 to 30% by weight based on the total weight of the product of the present invention.

Next, in step (b), the beverage blended in step (a) is first filtered. More specifically, in step (b), the beverage blended in step (a) is first filtered using a 60 mesh filter to filter out unnecessary solids or suspended solids mixed in the blended beverage.

Next, in step (c), the beverage filtered first in step (b) is sterilized. At this time, the sterilization temperature is 96 to 102°C, the sterilization time is 52 seconds, and the numerical range for the flow rate is 7,000 to 8,000 L/hr. Here, the numerical range for the flow rate refers to the amount of beverage that can be sterilized per hour. On the other hand, it is possible to preheat the filtered beverage before sterilization.

Next, in step (d), the beverage sterilized in step (c) is cooled. More specifically, the temperature is lowered to 90°C by rapidly cooling the beverage whose temperature has risen through the sterilization process.

Next, in step (e), the beverage cooled in step (d) is secondarily filtered. More specifically, in step (e), the beverage cooled in step (d) is secondary filtered using a 40 mesh filter to filter out carbides generated while sterilizing in step (c). In addition, in step (e), a 40 mesh filter can be used to filter faster than the time consumed in filtering in step (b). Here, the mesh refers to the sieve hole used for particle size measurement of the powder, and is usually expressed as the number of holes per square inch (25.4mm²). For example, 300 mesh means the thickness through 300 holes drilled in 25.4mm².

On the other hand, the mesh filter used in steps (b) and (e) is a mesh filter made of stainless steel.

)를 투입하여 캔을 밀봉한다. 이 때, 질소 투입온도는 87 내지 93℃이고 캔은 1kgf/

이상의 수압을 이용하여 세척한 캔을 사용한다. 한편, 음료를 탄산음료로 제조할 경우, 액체질소 대신에 탄산가스

를 투입한다. Next, in step (f), the beverage filtered second in step (e) is encapsulated. More specifically, in step (f), the beverage filtered second in step (e) is filled into cans, and in step (g), liquid nitrogen (

) To seal the can. At this time, the nitrogen input temperature is 87 to 93 ℃ and the can is 1kgf/

Use a can that has been washed with the above water pressure. On the other hand, when a beverage is manufactured as a carbonated beverage, carbon dioxide gas is used instead of liquid nitrogen.

Put in.

Next, in step (h), the beverage sealed in step (g) is cooled. More specifically, step (h) is a step of rapidly cooling the beverage sealed in step (g) to lower the temperature of the beverage to 30 to 50°C.

Next, in step (i), the volume and internal pressure of the beverage cooled in step (h) are checked. At this time, the reference value of the capacity of the beverage is based on the capacity of 200g to 300g, and the tolerance range is 9g. The internal pressure test is a test of whether the pressure inside the can falls within the range of ^{0.6 to 1.6 kgf/cm 2 based on 20°C.} For example, if there is an abnormality such as a pinhole or poor seaming, the vacuum degree of the can container decreases due to intrusion of outside air or generation of gas, or the internal pressure decreases due to leakage of gas inside. Since is generated, the internal pressure of the can is inspected, and defective products can be excluded in advance.

Next, in step (j), the beverage that has been inspected in step (i) is outer packaging. In more detail, the tested beverage is put in a cardboard box and wrapped with a shrink film, and then the shrink film is heat-shrunk and packaged so that the beverage is fixed. After that, the beverages that have been packaged outside are stored or shipped by loading them on a pallet.

Hereinafter, the present invention will be described in more detail through the following examples, but the present invention is not limited thereto.

Example 1. Sterilization conditions: sterilization temperature 96°C, sterilization time 52 seconds, flow rate 7,500L/hr

Apple puree 10 brix is 55 wt%, apple puree 32 brix 30 wt%, polydextrose 0.8 wt%, crystalline fructose 0.4 wt%, citric acid 0.1 wt%, vitamin C 0.5 wt%, guar gum 0.2 wt% xanthan gum 0.2 wt%, apple flavor 100L of apple drink containing 0.1% by weight, 0.7% by weight of hyaluronic acid KD, and 12% by weight of water was used in the experiment. Then, the blended beverage was first filtered using a 60 mesh filter, and the filtered beverage was sterilized by setting the sterilization temperature to 96°C and the sterilization time to 52 seconds and a flow rate of 7,500 L/hr. After that, the sterilized beverage is first cooled and lowered to a temperature of 90°C, followed by secondary filtration using a 40 mesh filter, and the second filtered beverage is filled into the can, and nitrogen is added to the can at a temperature of 90°C. Sealed. Then, the sealed beverage was cooled to 30°C for the second time, and then the capacity of the beverage was examined, and a pressure test was conducted to determine whether ^{the internal pressure of the beverage was within the range of 0.6 to 1.6kgf/cm 2 based on 20°C.}

Example 2. Sterilization conditions: sterilization temperature 99°C, sterilization time 52 seconds, flow rate 7,500L/hr

The first filtered beverage was sterilized in the same manner as in Example 1, except that the sterilization temperature of Example 1 was set to 99°C.

Example 3. Sterilization conditions: Sterilization temperature 102°C, sterilization time 52 seconds, flow rate 7,500L/hr

The first filtered beverage was sterilized in the same manner as in Example 1, except that the sterilization temperature of Example 1 was set to 102°C.

Example 4. Sterilization conditions: sterilization temperature 96°C, sterilization time 52 seconds, flow rate 7,000L/hr

The first filtered beverage was sterilized in the same manner as in Example 1, except that the flow rate of Example 1 was 7,000 L/hr.

Example 5. Sterilization conditions: sterilization temperature 96°C, sterilization time 52 seconds, flow rate 8,000L/hr

The first filtered beverage was sterilized in the same manner as in Example 1, except that the flow rate of Example 1 was 7,000 L/hr.

Example 6. Second cooling condition: cooling temperature 40℃

The filled beverage was cooled in the same manner as in Example 1, except that the secondary cooling temperature of Example 1 was set to 40°C.

Example 7. Secondary cooling conditions: cooling temperature 50°C

The filled beverage was cooled in the same manner as in Example 1, except that the secondary cooling temperature of Example 1 was set to 50°C.

Comparative Example 1. Sterilization conditions: sterilization temperature 80°C, sterilization time 52 seconds, flow rate 7,500L/hr

The first filtered beverage was sterilized in the same manner as in Example 1, except that the sterilization temperature of Example 1 was set to 80°C.

Comparative Example 2. Sterilization conditions: sterilization temperature 95°C, sterilization time 52 seconds, flow rate 7,500L/hr

The first filtered beverage was sterilized in the same manner as in Example 1, except that the sterilization temperature of Example 1 was set to 95°C.

Comparative Example 3. Sterilization conditions: sterilization temperature 103°C, sterilization time 52 seconds, flow rate 7,500L/hr

The first filtered beverage was sterilized in the same manner as in Example 1, except that the sterilization temperature of Example 1 was set to 103°C.

Comparative Example 4. Sterilization conditions: sterilization temperature 110°C, sterilization time 52 seconds, flow rate 7,500L/hr

The first filtered beverage was sterilized in the same manner as in Example 1, except that the sterilization temperature of Example 1 was set to 110°C.

Comparative Example 5. Sterilization conditions: Sterilization temperature 96°C, sterilization time 51 seconds, flow rate 7,500L/hr

The first filtered beverage was sterilized in the same manner as in Example 1, except that the sterilization time of Example 1 was 51 seconds.

Comparative Example 6. Sterilization conditions: sterilization temperature 96°C, sterilization time 35 seconds, flow rate 7,500L/hr

The first filtered beverage was sterilized in the same manner as in Example 1, except that the sterilization time of Example 1 was set to 35 seconds.

Comparative Example 7. Sterilization conditions: sterilization temperature 96°C, sterilization time 53 seconds, flow rate 7,500L/hr

The first filtered beverage was sterilized in the same manner as in Example 1, except that the sterilization time of Example 1 was 53 seconds.

Comparative Example 8. Sterilization conditions: sterilization temperature 96°C, sterilization time 52 seconds, flow rate 6,000L/hr

The first filtered beverage was sterilized in the same manner as in Example 1, except that the flow rate of Example 1 was 6,000 L/hr.

Comparative Example 9. Sterilization conditions: Sterilization temperature 96°C, sterilization time 52 seconds, flow rate 6,900L/hr

The first filtered beverage was sterilized in the same manner as in Example 1, except that the flow rate of Example 1 was 6,900 L/hr.

Comparative Example 10. Sterilization conditions: sterilization temperature 96°C, sterilization time 52 seconds, flow rate 8,100L/hr

The first filtered beverage was sterilized in the same manner as in Example 1, except that the flow rate of Example 1 was 8,100 L/hr.

Comparative Example 11. Sterilization conditions: sterilization temperature 96°C, sterilization time 52 seconds, flow rate 9,000L/hr

The first filtered beverage was sterilized in the same manner as in Example 1, except that the flow rate of Example 1 was 9,000 L/hr.

Comparative Example 12. Secondary cooling condition: cooling temperature 20°C

The filled beverage was cooled in the same manner as in Example 1, except that the secondary cooling temperature of Example 1 was set to 20°C.

Comparative Example 13. Secondary cooling condition: cooling temperature 29°C

The filled beverage was cooled in the same manner as in Example 1, except that the secondary cooling temperature of Example 1 was set to 29°C.

Comparative Example 14. Secondary cooling condition: cooling temperature 51°C

The filled beverage was cooled in the same manner as in Example 1, except that the secondary cooling temperature of Example 1 was set to 51°C.

Comparative Example 15. Secondary cooling condition: cooling temperature 60°C

The filled beverage was cooled in the same manner as in Example 1, except that the secondary cooling temperature of Example 1 was set to 60°C.

Comparative Example 16. Primary filtration conditions: 30 mesh filter

The beverage was first filtered in the same manner as in Example 1, except that the first filtration mesh filter of Example 1 was used as a 30 mesh filter.

Comparative Example 17. Primary filtration conditions: 50 mesh filter

The beverage was first filtered in the same manner as in Example 1, except that the first filtration mesh filter of Example 1 was used as a 50 mesh filter.

Comparative Example 18. Primary filtration conditions: 70 mesh filter

The beverage was first filtered in the same manner as in Example 1, except that the first filtration mesh filter of Example 1 was used as a 70 mesh filter.

Comparative Example 19. Primary filtration conditions: 90 mesh filter

The beverage was first filtered in the same manner as in Example 1, except that the first filtration mesh filter of Example 1 was used as a 90 mesh filter.

Comparative Example 20. Internal pressure of beverage: 0.5kgf/ cm ²

Except for the fact that in Example 1, the internal pressure of the beverage ^{was manufactured without performing a pressure test as to whether the internal pressure of the beverage falls within the range of 0.6 to 1.6 kgf/cm 2} based on 20° C., and the internal pressure of the can is 0.5 kgf/cm ² And, a beverage was produced in the same manner as in Example 1.

Comparative Example 21. Internal pressure of beverage: 1.7kgf/ cm ²

The embodiment example 1, except the internal pressure of the beverage is 20 ℃ standard in the manufacture while not subjected to pressure testing as to whether falls within 0.6 to 1.6kgf / cm ² range that the internal pressure of the can is 1.7kgf / cm ² And, a beverage was produced in the same manner as in Example 1.

Test Example 1. Measurement of sterilization effect according to sterilization temperature

The sterilization results of harmful bacteria of beverages measured using a standard agar medium (Nutrient agar) used for culturing general bacteria as the most basic bacterial medium are shown in Table 1 below.

Referring to Comparative Example 1 and Comparative Example 2, when the temperature was increased from 80 ℃ to 95 ℃ 15 ℃, the number of harmful bacteria decreased by 0.4 log (CFU / g). And comparing Comparative Example 2 and Example 1, when the temperature was increased from 95 ℃ to 96 ℃ 1 ℃, the number of harmful bacteria decreased by 0.9log (CFU / g). Judging on the basis of the above results, it was confirmed that the sterilization effect was rapidly increased in the range of 95°C to 96°C.

And referring to Example 3, Comparative Example 3, and Comparative Example 4, it was confirmed that the harmful bacteria were completely killed at a temperature of 102°C or higher.

Test Example 2. Measurement of sterilization effect according to sterilization time

Table 2 below shows the results of sterilization of harmful bacteria in beverages measured using a standard agar medium (Nutrient agar) used for culturing general bacteria as the most basic bacterial medium.

Comparing Example 1 and Comparative Example 5, when the sterilization time was increased by 1 second from 51 seconds to 52 seconds, the number of harmful bacteria decreased by 0.53 log (CFU/g). And, when comparing Comparative Example 5 and Comparative Example 6, when the sterilization time increased from 35 seconds to 51 seconds by 16 seconds, the number of harmful bacteria decreased by 0.13 log (CFU/g). And when comparing Example 1 and Comparative Example 7, when the sterilization time was increased by 1 second from 52 seconds to 53 seconds, the number of harmful bacteria decreased by 0.01 log (CFU/g).

Referring to Example 1 and Comparative Example 5, it was confirmed that when the sterilization time was increased from 51 seconds to 52 seconds, the sterilizing effect was rapidly increased. And referring to Example 1 and Comparative Example 7, it can be seen that when the sterilization time is increased from 52 seconds to 53 seconds, the change in the sterilizing effect of harmful bacteria is not large.

Test Example 3. Measurement of sterilization effect according to flow rate

Table 3 shows the results of sterilization of harmful bacteria in beverages measured using a standard agar medium (Nutrient agar) used for culturing general bacteria as the most basic bacterial medium.

Referring to Example 4 and Comparative Example 9, when the flow rate increased 100 L/hr from 6900 L/hr to 7000 L/hr, the number of harmful bacteria decreased by 0.41 log (CFU/g). And referring to Example 5 and Comparative Example 10, when the flow rate increased 100 L/hr from 8000 L/hr to 8100 L/hr, the number of harmful bacteria increased by 0.49 log (CFU/g). And comparing Example 4 and Comparative Example 8, when the flow rate increased from 6000 L/hr to 7000 L/hr by 1000 L/hr, the number of numerically harmful bacteria decreased by 0.2 log (CFU/g). And referring to Comparative Example 10 and Comparative Example 11, when the flow rate increased 900 L/hr from 8100 L/hr to 9000 L/hr, the number of harmful bacteria increased by 0.13 log (CFU/g).

Comparing Example 4 and Comparative Example 9, it can be seen that when the flow rate is increased from 6900 L/hr to 7000 L/hr, the sterilizing effect of harmful bacteria is greatly improved. And referring to Example 5 and Comparative Example 10, it can be seen that when the flow rate is increased from 8000 L/hr to 8100 L/hr, the sterilizing effect of harmful bacteria is greatly reduced.

Through this, it can be seen that it is appropriate to set the minimum flow rate to 7,000 L/hr and the maximum flow rate to 8000 L/hr.

Test Example 4. Shelf life measurement

The shelf life of the apple beverages prepared in Examples and Comparative Examples was measured, and it is shown in Table 4 below.

As shown in Table 4 above, in Examples 1 to 5 of the present invention, the shelf life of 411 to 438 days was measured. On the other hand, in the case of Comparative Examples 1 to 11, the shelf life of 347 to 368 days was measured.

Through this, it was confirmed that the preservation effect of Examples 1 to 5 of the present invention is superior to the preservation effect of Comparative Examples 1 to 11. In addition, since the sterilization effect affects the preservation effect, and as described above, the sterilization effect affects the sterilization temperature, time, and flow rate, that is, it can be confirmed that the preservation effect is affected by the sterilization temperature, time, and flow rate. Referring to Comparative Examples 1 to 4, it can be seen that the shelf life is the shortest compared to other Examples and Comparative Examples, through which it can be seen that among the sterilization conditions, the sterilization temperature has the most influence on the shelf life.

Test Example 5. Sensory test

After the apple drinks prepared in Examples and Comparative Examples were tasted by 30 professional panelists, a sensory test was conducted using a 9-point scale method (the higher the degree, the closer to 9) to obtain an average value, which is shown in Table 5 below.

-Aroma, taste, color (redness) and overall preference: 1 point = very bad, 9 points = very good

As shown in Table 5 above, it was confirmed that the apple beverages prepared according to Examples 1 to 5 of the present invention were superior in taste, aroma, and color compared to the comparative examples.

In the case of Comparative Example 3 and Comparative Example 4, as shown in Test Example 1, the harmful bacteria were completely killed, but taste, aroma, and color were changed due to high-temperature sterilization, and scores lower than those of Examples 1 to 5 were recorded in the sensory test. .

In the case of Comparative Example 7, as shown in Test Example 2, less harmful bacteria were detected than in Example 1, but the sterilization time increased and the taste, aroma, and color were changed, and scores lower than those of Examples 1 to 5 were recorded in the sensory test. I did.

Test Example 6. Measurement of harmful bacteria according to cooling temperature

According to the Examples and Comparative Examples, the apple beverage that had undergone a nitrogen filling process was rapidly cooled at a rate of 2° C. per minute, and the amount of harmful bacteria present in the cooled apple beverage was measured. At this time, as a medium, it was measured using a standard agar medium used for culturing general bacteria as a basic bacterial medium, and the distribution results of harmful bacteria in other apple beverages in this test are shown in Table 6 below.

Referring to Example 7 and Comparative Example 14, when the cooling temperature was increased from 50 ℃ to 51 ℃ 1 ℃, the number of harmful bacteria increased by 0.43 log (CFU / g). And, referring to Example 1 and Comparative Example 13, when the cooling temperature was lowered by 1°C from 30°C to 29°C, the number of harmful bacteria decreased by 0.02log (CFU/g). And, referring to Comparative Example 14 and Comparative Example 15, when the cooling temperature increased from 51 ℃ to 60 ℃ 9 ℃, the number of harmful bacteria increased by 0.09log (CFU/g).

Comparing Example 7 with Comparative Example 14, it can be seen that when the cooling temperature is increased from 50°C to 51°C, the distribution of harmful bacteria is greatly increased. Comparing Example 1 and Comparative Example 13, it can be seen that when the sterilization temperature is lowered by 1°C from 30°C to 29°C, the difference in the distribution amount of harmful bacteria is not large. And referring to Comparative Example 14 and Comparative Example 15, it can be seen that the difference in the amount of harmful bacteria is not large when the cooling temperature is increased from 51°C to 60°C by 9°C. Through this, it can be seen that when the cooling temperature is increased from 50°C to 51°C, the distribution of harmful bacteria is greatly increased, and when the cooling temperature is lower than 30°C, there is no significant change in the distribution of harmful bacteria compared to the cooling time. From the above results, it can be seen that it is appropriate to set the cooling temperature to 30℃ or higher and 50℃ or lower.

Test Example 7. Measurement of beverage filtration function and mesh filter replacement cycle according to mesh spacing

The presence or absence of impurities remaining after filtration of the apple beverages prepared in Examples and Comparative Examples was measured, and the mesh filter replacement cycle was measured, and the measurement results are shown in Table 7 below.

As shown in Table 7 above, it can be seen that no impurities were found in Example 1 and Comparative Example 18. On the other hand, in Comparative Example 16, Comparative Example 17, and Comparative Example 19, impurities were found.

Through this, it can be confirmed that impurities in the beverage are filtered only when a mesh filter of 60 mesh or more is used. However, in the case of Comparative Example 18, no impurities were found, but it can be confirmed that the replacement cycle is one time, and in the case of Comparative Example 19, it can be confirmed that the pressure applied to the mesh filter increased due to the narrow mesh spacing and thus was damaged. Based on the above results, it can be seen that the mesh spacing is 60 mesh.

Test Example 8. Measurement of the appearance of the beverage can and whether the contents are deteriorated

The apple beverages prepared in Examples and Comparative Examples were stored for 3 hours at a temperature of 40°C and 50°C, and after 3 hours, whether the appearance of the can of the apple beverage was deformed and whether the contents were deteriorated were measured.

As shown in Table 8 above, in Example 1, there was no abnormality in the appearance and contents of the can even at temperatures of 40°C and 50°C. On the other hand, in Comparative Example 20 and Comparative Example 21, the appearance of the can was deformed, and the apple beverage contained in the can was deteriorated. That is, it was confirmed that the ^{canned beverage with an internal pressure of 0.7kgf/cm 2} or less or 1.7kgf/cm ² or more changed the shape of the can and the apple beverage contained in the can when the external temperature was 40°C or higher.

Through this, it can be seen that it is appropriate that the pressure inside the beverage falls within the range of 0.6 to 1.6 kgf/cm ^2.

In the above, even if all components constituting an embodiment of the present invention have been described as being combined into one or operating in combination, the present invention is not necessarily limited to this embodiment. That is, within the scope of the object of the present invention, all the constituent elements may be selectively combined and operated in one or more.

In addition, terms such as "include", "consist of" or "have" described above mean that the corresponding component may be present unless otherwise stated, excluding other components. It should not be construed as being able to further include other components. All terms, including technical or scientific terms, have the same meaning as commonly understood by one of ordinary skill in the art, unless otherwise defined. Terms generally used, such as terms defined in the dictionary, should be interpreted as being consistent with the meaning of the context of the related technology, and are not interpreted as ideal or excessively formal meanings unless explicitly defined in the present invention.

In addition, the above description is merely illustrative of the technical idea of the present invention, and those of ordinary skill in the art to which the present invention pertains will be able to make various modifications and variations without departing from the essential characteristics of the present invention.

Accordingly, the embodiments disclosed in the present invention are not intended to limit the technical idea of the present invention, but to explain the technical idea, and the scope of the technical idea of the present invention is not limited by these embodiments. The scope of protection of the present invention should be interpreted by the following claims, and all technical ideas within the scope equivalent thereto should be construed as being included in the scope of the present invention.

Claims (5)

(a) preparing a beverage by mixing the main raw material, the auxiliary raw material, and the water;
(b) first filtering the produced beverage;
(c) sterilizing the first filtered beverage;
(d) cooling the sterilized beverage;
(e) secondary filtering the cooled beverage;
(f) encapsulating the second filtered beverage;
(g) sealing the packaged beverage;
(h) cooling the sealed beverage;
(i) checking the volume and internal pressure of the cooled beverage; And
(j) a canned beverage manufacturing method comprising the step of outer packaging the tested beverage. The method according to claim 1,
In step (b), the beverage is first filtered using a 60 mesh filter, and in step (e), the beverage is second filtered using a 40 mesh filter. The method according to claim 1,
In step (c), the beverage is sterilized at a temperature of 96 to 102°C for 52 seconds, and the numerical range for the flow rate of the beverage that can be sterilized per hour is 7000 to 8000L/hr. The method according to claim 1,
In step (f), the beverage is packaged at a temperature of 87 to 93°C, and in step (d), the beverage is first cooled and lowered to 90°C, and in step (h), the beverage is cooled to 30 to 50°C. Canned beverage manufacturing method, characterized in that lowering. The method according to claim 1,
Step (i) is a method for producing a canned beverage, characterized in that it checks whether ^{the pressure inside the can falls within the range of 0.6 to 1.6kgf/cm 2} based on a temperature of 20°C.

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