RU2740517C1 - Method of preparation and packing of hot beverages - Google Patents

Abstract

FIELD: food industry; technological processes.

SUBSTANCE: method includes stages of sterilization, maintenance of the sterilized beverage, sterilization of the container, filling the beverage into containers, sealing and cooling of the container. For beverage preparation, water is preliminarily treated by mechanical cleaning, softening and bringing water to a boil. One adds the main ingredient of the beverage into the water, blends it with taste additives and homogenises the beverage mixture. Obtained mixture is filtered to remove fine fractions and suspension of beverage ingredients. Beverage is pasteurized at temperature of 98 °C for 30 seconds and cooled down to temperature of 70-85 °C. Pasteurized beverage is poured into pre-sterilized containers with corrugated side walls, hermetically sealed and the container with the beverage cooling.

EFFECT: invention ensures preservation of organoleptic characteristics of the beverage.

5 cl, 2 dwg

Description

The investigated technical solution relates to containers for storing and transporting soft drinks [A23L 2/42, A23L 2/46, B65D 1/12, B65D 8/12].

When drinking tea or coffee, the taste, color and mouthfeel depend on the interaction between the two main components in these drinks, polyphenols and caffeine. Each component is tart on its own, however, as a whole, the astringency of these components decreases. Water is known to contain dissolved gases absorbed from the air. Carbon dioxide (CO2) that is present in water affects its acidity. The acidity of the water, in turn, plays an important role in the ionization of tea polyphenols, which ensures the stability of the complex described above. In addition, the presence of dissolved gases in water - oxygen, free carbon dioxide and hydrogen sulphide - causes its corrosive properties and gives it an unpleasant odor. To remove harmful dissolved gases from the water, degassing is used. Water degassing is understood as the removal (extraction) of gases dissolved or formed during its processing. Distinguish between physical and chemical water degassing. The simplest of these methods of degassing water is physical, in which, to remove gases, water is brought to a boil, at which the solubility of all gases is close to zero. Water is brought to a boil by heating or by lowering the pressure to such a point that the water boils at its given temperature. Gases, including carbon dioxide contained in water, are gradually released during boiling. Consequently, repeated boiling reduces the level of carbon dioxide and, as a result, the acidity of the water. As mentioned above, this in turn will influence the interaction of caffeine and polyphenols, and introduce changes in the color and character of the tea infusion. Therefore, it is important to maintain the balance of mineral substances in the water to preserve the taste of water and drinks prepared on its basis, intended for further storage and transportation.

This technical solution is aimed at preserving the taste of hot drinks during storage, transportation and reheating before drinking.

A PACKAGING CONTAINER [CN2628437 (Y), publ .: 28.07.2004] is known from the prior art, containing a container body, an outlet for liquid and a lid, the body is corrugated, the end surface of the cartridge body has a liquid outlet provided with an automatic pressure relief hole ...

The disadvantage of the analogue is the high labor intensity of manufacturing the specified packaging container.

Also known is the ASSEMBLY TIN CAN [RU54903 (U1), publ .: 07/27/2006], consisting of a bottom, a cylindrical body, a lid, characterized in that the bottom and the lid have three bombing rings, and the body has 15 stiffeners pieces, and the body is made with a height of 85.0 mm.

The disadvantage of the analogue is the complexity of opening the mentioned can without the use of additional tools.

The closest in technical essence is a METHOD FOR MANUFACTURING AND PACKING A BEVERAGE [WO2007099648 (A1), publ .: 09/07/2007] contained in a container, including the stage of heating and thereby sterilizing a tea drink having a pH of 4.6 or higher and containing catechin in an amount of 30 mg%, sterilization by heating at 135 ° C for 7.58 seconds and then keeping the sterilized tea drink at a temperature in the range from 60 ° C to 70 ° C, heating and, thereby, sterilizing and rinsing the container, according to at least its inner surface with heated water having a temperature in the range of 65 to 100 ° C, filling the tea beverage into a sterilized container at a filling temperature in the range of 60 ° C to 70 ° C in a controlled environment that is separated from the external environment and in which the filling and capping devices are installed, while the filling and capping devices has been heated and thereby sterilized and rinsed with heated water having th temperature in the range from 65 ° С to 100 ° С; and sealing the container filled with the tea beverage, and thereafter cooling the container to a normal temperature of 40 ° C or lower.

The main technical problem of the prototype is the high probability of container depressurization when it is cooled and reheated before use, due to thermal processes taking place in the liquid when it is heated and cooled, and as a result, the deterioration of the organoleptic characteristics of the drink due to its premature saturation with gas and oxidative processes in drink.

The objective of the invention is to eliminate the disadvantages of the prototype.

The technical result of the invention is to ensure the possibility of preserving the organoleptic characteristics of the drink when preparing it for storage and consumption.

The specified technical result is achieved due to the fact that the method of preparation and packaging of hot drinks, characterized by the stages of sterilization, aging of the sterilized drink, sterilization of the container, filling the drink in the container, sealing and cooling the container, characterized in that for the preparation of the beverage water is preliminarily prepared by mechanical cleaning , softening and bringing the water to a boil, add the main ingredient of the drink to the water, blended with flavors and homogenize the drink mixture, filter the resulting mixture to remove fine fractions and suspension of the drink ingredients, pasteurize the drink at a temperature of 98 ° C for 30 seconds and cool the resulting drink to a temperature of 70-85 ° C, the pasteurized drink is poured into a container with corrugated side walls pre-sterilized with hot water or steam, the container with the drink is hermetically sealed and cooled.

In particular, blending of the beverage is performed to alter the organoleptic properties of the beverage.

In particular, containers are sterilized with water at a temperature of 85-100 ° C.

In particular, the container is made of food grade aluminum.

In particular, the container with the drink is cooled to 10-30 ° C.

Brief description of the drawings.

Figure 1 shows a side view of a container for packaging hot drinks.

Figure 2 schematically shows a method for preparing and packaging hot drinks.

The figures indicate: 1 - body, 2 - bottom, 3 - lid, 4 - mechanical water purification, 5 - water softening, 6 - boiling water, 7 - adding the main ingredient, 8 - blending the mixture, 9 - homogenizing the mixture, 10 - filtering the drink, 11 - pasteurizing the drink, 12 - cooling the drink, 13 - sterilizing the container, 14 - filling the drink, 15 - sealing the container, 16 - cooling the container with the drink.

Implementation of the invention.

Water treatment is the treatment of water coming from a natural water source to bring its quality in line with the requirements of technological consumers. Water treatment consists in freeing water from coarse and colloidal impurities and salts contained in it, thereby preventing scale deposition, entrainment of salts by steam, and metal corrosion. Water treatment includes mechanical purification from undissolved contaminants, softening, removal of dissolved oxides of iron, manganese and copper, improvement of the organoleptic properties of water (removal from water of substances that give water a smell (hydrogen sulfide, chlorine), and a number of organic substances).

Blending - making up a mixture of beverage ingredients according to an original recipe with stable organoleptic characteristics and getting rid of unwanted taste.

Pasteurization is the process of destroying vegetative forms of microorganisms (except thermophilic ones) in liquid media, food products by heating them once and for a short time to temperatures below 100 ° C.

Sterilization - the release of any object or material from all types of microorganisms (including bacteria and their spores, fungi, viruses and prions), or their destruction. It is carried out by thermal, chemical, radiation, filtration methods.

Packaging for bottling hot drinks consists of a corrugated cylindrical body 1 (see Fig. 1) with a bottom 2 and a lid 3, fastened to the cylindrical body 1 by a seam. In the lid 3 there is a means for opening the container (not shown in the figures). The container is made of a material suitable for filling and safe storage of hot drinks, for example, food grade aluminum.

The method of preparation and packaging of hot drinks is implemented as follows.

To prepare a hot drink, water is preliminarily carried out or pre-prepared water is used. In the process of water treatment, mechanical cleaning 4 is carried out (see Fig. 2), softening 5 and bringing the water to a boil 6. The main ingredient of the drink 7, for example, tea, coffee, cocoa, etc., is added to the prepared water, while the main ingredient can be in the form of dry powder, tea leaves or their liquid concentrates or extracts. The mixture 8 of the drink is blended by adding various components to it, for example, milk, sugar, honey, spices and other flavoring additives in order to change the organoleptic properties of the drink. After blending 8, the resulting mixture is homogenized 9 to obtain a homogeneous liquid and filtered 10 to remove fine fractions and suspension of beverage ingredients. The resulting drink is pasteurized 11 by heating at a temperature of 98 ° C for 30 seconds, thereby ensuring the death of microorganisms in the drink, and then the drink 12 is cooled to a temperature of 70-85 ° C.

Next, the pasteurized drink is poured 14 into a container with corrugated side walls, made of food-grade aluminum, pre-sterilized 13 with hot water at a temperature of 85-100 ° C or steam, the container 15 is hermetically sealed and the container 16 with the drink is cooled to 10-30 ° C. In the process of cooling 16 in the container, the volume of the drink decreases and the walls of the container are compressed, and when the drink is reheated before use, its volume increases and the walls of the container expand, while due to the design of the walls of the container body 1 corrugated, its flexibility is ensured and the possibility of opening the container when the pressure changes the drink and its oxidation, and thus the preservation of the organoleptic characteristics of the drink is ensured, which ensures the achievement of the technical result.

Claims (5)

1. A method of preparation and packaging of hot drinks, characterized by the stages of sterilization, aging of the sterilized drink, sterilization of the container, filling the drink into the container, sealing and cooling the container, characterized in that for the preparation of the drink water is prepared by mechanical cleaning, softening and bringing the water to a boil , add the main ingredient of the drink to the water, blended with flavors and homogenize the drink mixture, filter the resulting mixture to remove fine fractions and suspension of the drink ingredients, pasteurize the drink at a temperature of 98 ° C for 30 seconds and cool the resulting drink to a temperature of 70-85 ° C , the pasteurized beverage is poured into a container with corrugated side walls, pre-sterilized with hot water or steam, the container with the beverage is hermetically sealed and cooled. 2. A method according to claim 1, characterized in that the blending of the beverage is performed to change the organoleptic properties of the beverage. 3. The method according to claim 1, characterized in that the container is sterilized with water at a temperature of 85-100 ° C. 4. The method according to claim 1, characterized in that the container is made of food grade aluminum. 5. The method according to claim 1, characterized in that the container with the beverage is cooled to 10-30 ° C.

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