200523008 九、發明說明： 【發明所屬之技術領域】 發明領域 本發明係有關於一種製造飲料之飲料製造方法及用以 5 實施該方法之飲料製造裝置。 【先前技術】 發明背景 現在市場上販賣著各種飲料，例如茶類飲料、果汁飲 料、乳性飲料等。這些飲料當中，例如茶類飲料在現泡的 10狀悲’且果汁飲料、乳性飲料等在現搾的狀態下可說是味 道取好的。然而’在飲料製造時或製造後，混入於飲料内 之氧，尤其是溶解氣體中之溶解氧，會使飲料内之維他命c 等特定的香味成分氧化，因此，會逐漸有損飲料的味道。 因此，習知提出了降低飲料内之溶解氣體、尤其是溶解氧 15之方法，而物理的除氧方法已知的有喷射法及沖洗法，而 化學的方法中，已知的有混入脫氧劑等方法。 又’果汁飲料或乳性飲料是不言而喻的，但除此以外 的飲料，例如茶類飲料等在容器内長時間保存之下，也必 須對飲料内容物進行殺菌。如此的殺菌作用係在如80。(：到 20 130°C之高溫的環境下，飲料僅滯留預定時間來進行的。可 疋由於殺痛時’飲料是曝置於向溫下，因此，會促進氧 的氧化作用，特別是飲料内的溶解氧造成的氧化作用，因 此’特定的香味成分同樣會被氧化，而有損飲料的味道。 如此加熱殺菌時，為了要避免有損於味道，例如在專利文 200523008 獻1及專利文獻2中，係利用惰性氣體來置換含有牛奶或果 汁等飲料，並在飲料内之溶解氣體、尤其是溶解氧降低之 狀態下將該等飲料進行殺菌。在如此的情況下，由於加熱 殺菌時之飲料内的溶解氧會變少，因此可將氧化所造成飲 5料味道之損壞的情況控制到最小化(參考如：日本專利公開 公報特開平10-295341號公報（第1圖）或日本專利公開公報 特開2001-78665號公報）。 然而，在去除飲料内的溶解氣體、特別是溶解氧時， 例如，如前所述般藉惰性氣體置換飲料時，或使飲料通過 10 15 设有減壓室之脫氣機等時，多數的氣泡會大量地產生於引 料内或飲料之液面上。尤其是，由雜氣體置換之飲料含 有蛋白質及/或糖_，會因為這麵分㈣成大量的氣 泡。如此的情況下，由於有大量的氣泡而使得飲料一部份 由儲藏槽溢出’且飲料要通過配管系統在物理性質上也有 困難，使得預定量的飲料無法供給顺續步驟。又，即使 含有氣泡讀料可供給到後續步驟，該等氣泡也可能合附 著於後續步驟之裝置’例如殺菌機等等，使得該等裝^之 機能及處理效率明顯降低。又， 尤苴3翁古叮处a ^ 已進仃一次脫氣之氣體， ”疋乳’有可“再度溶解於飲料巾。相脖此 避免大量的氣泡與飲料一起供仏 、 要错使前狀脫氣_之減壓 心Η 或者是藉減少使用於置換之惰性^力_ —般的情況’ 泡的產生，但是在如此的情、、牙π i 里木抑制孔 脫々曰I '，由於來自飲料内之溶解 虱體的脫虱置會降低，因此並 、且。又，也想到在經惰 20 200523008 性氣體置換後之飲料儲存於如其他的緩衝槽内之狀態下， 僅有氣泡會殘留於緩衝槽上方，而由緩衝槽下面取出飲料 後供給到後續步驟的方法。然而，雖然飲料不需要氣泡内 的氣體，但形成氣泡之膜本身卻是飲料的一部份，因此， 5 對飲料而言，這種膜的液體部分是必須供給到後續步驟。 特別是形成氣泡膜之飲料的成分與未形成膜之液體部分的 飲料成分不同時，作成最後製品之飲料的成分及味道可能 會變得與當初預定之成分及味道不同。 此外，也有等飲料上的氣泡自然消除，以及在飲料上 10的氣泡喷上液體使氣泡消除的方法，但是在如此的情況 下’不能在短時間内達到完全消泡的效果，又，業經一次 脫氣之氣體，特別是氧，恐怕會再度溶解於飲料，因此， 無法採用於一般的飲料生產線。 於是，本發明人為了解決前述課題，在不斷銳意研究 15之下，得到如下見解，只要將飲料内的溶解氣體脫氣，並 將脫氣作用時於飲料中產生之氣泡的膜與内部的氣體分離 即可，因而構想出飲料製造方法及飲料製造裝置，並完成 了本發明。 即，本發明之目的在於提供一種可在不損害飲料味道 20之下，排除飲料中所形成之氣泡，並可減少飲料内之溶解 氧之飲料製造方法及用以實施該方法之飲料製造裝置。 【發明内容】 發明概要 為達成前述目的，根據第1態樣，可提供一種在飲料之 200523008 脫氣步驟後，設有一氣泡之破泡步驟之飲料製造方法。 即，根據第1態樣’可減少飲料内之溶解氣體，並可將 形成脫氣時產生之氣泡之膜内的氣體與形成有氣泡之膜的 液體分離。而且，可藉由將形成氣泡之膜的液體回收作為 5飲料，而可在無損於飲料之味道下，排除飲料所形成之氣 泡，並降低飲料内之溶解氧。又，由於本發明中係積極地 使氣泡之膜破裂，因此亦可在極短時間内得到消泡效果。 第2態樣係在第i態樣中，進—步於前述破泡步驟後設 置氣體之排出步驟。 10 即:精由第2態樣，可確實排出由飲料產生氣體。藉此， 可防止業已-次脫氣之氣體再度轉於飲射，而可更碟 實地減少飲料内之溶解氧。 ’更進一步設有前述 第3悲樣係在第1態樣或第2態樣中 飲料之殺菌步驟。 化飲料⑽齡。藉此，可阻魏㈣^^氧會氧 第4態樣係在第1態樣到第3態樣中的任一二。： 脫氣步驟後之飲料内的溶氧量扁 ，使前述 甘u〇ppmj^ 下。 即，根據第4態樣，藉由將飲料内之溶 而可適當阻撓溶解氧使飲料内的成分氣化 ^述奴， 第5態樣係在第1至第4態樣中，前ϋ、…、 之飲料。 人料係為起泡性質 之溶解氣體良好地由飲 即，根據第5態樣，可使飲料内 20 200523008 料中脫氣，並可良好地使氣泡之膜破裂。 第6態樣係提供具有飲料之脫氣機構與氣泡之破泡機 構之飲料製造裝置。 即，根據第6態樣，可減少飲料内之溶解氣體，並可分 5 離形成脫氣時產生之氣泡之膜内的氣體及形成了氣泡之膜 的液體。而且，將形成了氣泡之膜的液體回收作為飲料， 藉此，可無損於飲料的味道，而排除飲料中所形成之氣泡。 又，由於本發明中，係積極地破除氣泡的膜，因此，亦可 在短時間内得到消泡效果。 10 第7態樣係在第6態樣中更進一步具有氣體之排出機 構。 即，根據第7態樣可確實排出飲料所產生之氣體。藉 此，可防止業已一次脫氣之氣體再度溶解於飲料中，而可 更確實地減少飲料内之溶解氧。 15 第8態樣係在第6或第7態樣中更進一步具有前述飲料 之殺菌機構。 即，根據第8態樣，即使係藉加熱處理來進行殺菌作 用，也可降低在加熱時，飲料内之溶解氣體中的溶解氧會 氧化飲料内的成分。藉此，可進一步防止飲料的味道受到 20 損害。 第9態樣係在第6至第8態樣中，前述脫氣機構包含脫氣 機、惰性氣體氣提部、靜態混合器中至少一者。 即，根據第9態樣，可使飲料内之溶解氣體良好地由飲 料中脫氣。 200523008 第10怨樣係在第6至第9態樣中，前述破泡機構為可使 氣泡之膜破裂的泵。 即，根據第10態樣，可良好地破除飲料内之氣泡。 根據各發明，可達到在無損於飲料之味道之下，排除 5飲料中所形成之氣泡的共通效果。 進一步，根據第2態樣，可達到確實排除由飲料所產生 之氣體的效果。 又，根據第3態樣，即時係藉加熱處理進行殺菌作用， 也可達到降低在加熱時，飲料内之溶解氣體中的溶解氧氧 10 化飲料内的成分的效果。 又，根據第4態樣，可達到最適於防止溶解氧使飲料内 之成分氧化的效果。 又’根據第5態樣，可達到使飲料内之溶解氣體良好地 由飲料中脫氣，並可良好地使氣泡之膜破裂的效果。 15 X，根據第7態樣，可達到確實排除飲料所產生之氣體 的效果。 又’根據第8態樣，即使係藉加熱處理進行殺菌作用，200523008 IX. Description of the invention: [Technical field to which the invention belongs] Field of the invention The present invention relates to a beverage manufacturing method for manufacturing beverages and a beverage manufacturing device for implementing the method. [Prior Art] Background of the Invention Various beverages, such as tea beverages, fruit juice beverages, and dairy beverages, are currently sold on the market. Among these beverages, for example, tea beverages are freshly brewed, and fruit juice beverages and milk beverages can be said to have a good taste in the freshly squeezed state. However, the oxygen mixed into the beverage, especially the dissolved oxygen in the dissolved gas, during the manufacture of the beverage, or after the manufacture of the beverage, will oxidize certain flavor components such as vitamin c in the beverage, thus gradually deteriorating the taste of the beverage. Therefore, the conventional method has been proposed to reduce the dissolved gas in the beverage, especially the dissolved oxygen 15. The physical deoxidation method is known as the spray method and the flush method, and the chemical method is known to be mixed with a deoxidizer And other methods. It is self-evident that juice beverages or milk beverages, but other beverages, such as tea beverages, must be sterilized when stored in a container for a long time. Such a bactericidal effect is, for example, 80. (: In the high temperature environment of 20 to 130 ° C, the beverage is only retained for a predetermined period of time. However, since the beverage is exposed to the temperature when killing pain, it will promote the oxidation of oxygen, especially the beverage Oxidation caused by dissolved oxygen in the inside, so 'specific flavor components will also be oxidized, which will damage the taste of the beverage. In order to avoid damaging the taste when heating and sterilizing in this way, for example, in Patent Document 200523008 and Patent Literature In 2, the inert gas is used to replace beverages containing milk or fruit juice, and the beverages are sterilized under the condition that the dissolved gas in the beverage, especially the dissolved oxygen is reduced. In this case, due to heat sterilization, Dissolved oxygen in beverages will be reduced, so it is possible to minimize the damage to the flavor of beverages caused by oxidation (see, for example, Japanese Patent Laid-Open Publication No. 10-295341 (Figure 1) or Japanese Patent (Japanese Laid-Open Patent Publication No. 2001-78665). However, when dissolving dissolved gas, especially dissolved oxygen, in a beverage, for example, replacement with an inert gas is performed as described above. In the case of drinks, or when the drinks are passed through a deaerator equipped with a decompression chamber, most of the air bubbles are generated in the primer or on the liquid surface of the beverage. In particular, the beverages replaced by miscellaneous gases contain protein and / Or sugar _, because of this side into a large number of bubbles. In this case, due to the large number of bubbles, the beverage partly overflowed from the storage tank 'and the beverage has physical difficulties in passing the piping system, This makes it impossible for the predetermined amount of beverage to be supplied to the sequential steps. Also, even if the bubble reading material can be supplied to the subsequent steps, the bubbles may be attached to the devices of the subsequent steps, such as sterilizers, etc. And the treatment efficiency is significantly reduced. In addition, You 苴 3 Weng Guding Department a ^ has been degassed once, "疋 乳" has "can be dissolved again in the beverage towel. Avoid a large number of air bubbles with the beverage仏, to make the front shape degassing _ decompression palpitations or to reduce the inertia _ force _ common situation used for replacement '' the general situation of the bubble generation, but in such a situation, the teeth π i lining to inhibit the hole Take off "I", because the dislocation of dissolved lice from the beverage will be reduced, so, and. Also, I also think of the state where the beverage after being replaced by inert gas is replaced in another buffer tank. Only the bubbles remain above the buffer tank, and the beverage is taken out from the bottom of the buffer tank and fed to the subsequent steps. However, although the beverage does not require gas in the bubbles, the film forming the bubbles itself is part of the beverage Therefore, for beverages, the liquid portion of this film must be supplied to the subsequent steps. Especially when the composition of the bubble film-forming beverage is different from that of the non-film-forming liquid portion of the beverage, the final beverage is made. The ingredients and taste may be different from the original ingredients and taste. In addition, there are also methods for natural elimination of bubbles in drinks, and spraying liquid on bubbles in drinks to eliminate bubbles, but in this case 'The effect of complete defoaming cannot be achieved in a short period of time. Moreover, the gas that has been degassed once, especially oxygen, may be dissolved in the beverage again. Therefore, it cannot be used in general beverage production lines. Therefore, in order to solve the aforementioned problems, the inventors have been continually researching 15 to obtain the following insights. As long as the dissolved gas in the beverage is degassed, the membrane of the bubbles generated in the beverage and the internal gas are degassed. The separation is sufficient, so a beverage manufacturing method and a beverage manufacturing device are conceived, and the present invention has been completed. That is, it is an object of the present invention to provide a beverage manufacturing method and a beverage manufacturing apparatus for implementing the method, which can eliminate bubbles formed in the beverage and not reduce the dissolved oxygen in the beverage, without impairing the taste of the beverage. [Summary of the Invention] Summary of the Invention In order to achieve the foregoing object, according to the first aspect, a beverage manufacturing method including a bubble breaking step after the degassing step of 200523008 of the drink can be provided. That is, according to the first aspect, the dissolved gas in the beverage can be reduced, and the gas in the film forming the bubbles generated during degassing can be separated from the liquid in the film forming the bubbles. In addition, by recovering the liquid forming the bubble film as a beverage, the bubble formed by the beverage can be eliminated without reducing the taste of the beverage, and the dissolved oxygen in the beverage can be reduced. In addition, since the film of bubbles is actively broken in the present invention, a defoaming effect can be obtained in a very short time. The second aspect is in the i-th aspect, and a gas exhaust step is set after the aforementioned bubble breaking step. 10 That is, the second aspect of the essence can surely discharge the gas produced by the beverage. This can prevent the once degassed gas from being transferred to the drinking shot again, and the dissolved oxygen in the drink can be reduced more effectively. It further includes the step of sterilizing the beverage in the first aspect or the second aspect. Beverage age. In this way, it is possible to prevent the Wei Wei ^^ oxygen meeting oxygen from any of the first to the third states. : The amount of dissolved oxygen in the beverage after the degassing step is flattened, so that the above-mentioned sugar is reduced to 0 ppmj ^. That is, according to the fourth aspect, by dissolving the beverage, the dissolved oxygen can be appropriately blocked to vaporize the ingredients in the beverage. The fifth aspect is in the first to fourth aspects. ..., the drink. The man-made material has a foaming property, and the dissolved gas is well contained in the drink. That is, according to the fifth aspect, the beverage can be degassed in the material, and the film of bubbles can be broken well. A sixth aspect provides a beverage manufacturing device having a deaeration mechanism for a beverage and a bubble breaking mechanism. That is, according to the sixth aspect, the dissolved gas in the beverage can be reduced, and the gas in the film forming the bubbles generated during degassing and the liquid in which the film is formed can be separated. Moreover, the liquid in which the bubble-forming film is formed is recovered as a beverage, thereby eliminating the bubbles formed in the beverage without impairing the taste of the beverage. Further, in the present invention, since the film is actively broken, the defoaming effect can be obtained in a short time. 10 The seventh aspect is further provided with a gas discharge mechanism in the sixth aspect. That is, according to the seventh aspect, the gas generated from the beverage can be surely discharged. This can prevent the once-deaerated gas from being dissolved in the beverage again, and can more surely reduce the dissolved oxygen in the beverage. 15 The eighth aspect is further provided with the sterilizing mechanism for the aforementioned beverage in the sixth or seventh aspect. That is, according to the eighth aspect, even if the sterilization is performed by heat treatment, it is possible to reduce the dissolved oxygen in the dissolved gas in the beverage during heating to oxidize the components in the beverage. This can further prevent the taste of the beverage from being compromised. The ninth aspect is the sixth to eighth aspects, wherein the deaeration mechanism includes at least one of a deaerator, an inert gas stripping unit, and a static mixer. That is, according to the ninth aspect, the dissolved gas in the beverage can be well degassed from the beverage. 200523008 The tenth complaint is in the sixth to ninth aspects, the aforementioned bubble breaking mechanism is a pump that can rupture the membrane of the bubble. That is, according to the tenth aspect, bubbles in the beverage can be well removed. According to the inventions, a common effect of eliminating bubbles formed in a beverage without impairing the taste of the beverage can be achieved. Furthermore, according to the second aspect, it is possible to achieve the effect of reliably excluding the gas generated from the beverage. In addition, according to the third aspect, the effect of reducing the dissolved oxygen in the dissolved gas in the beverage during heating can also achieve the effect of reducing the content of the oxygen in the beverage by sterilizing by heat treatment. In addition, according to the fourth aspect, the effect most suitable for preventing dissolved oxygen from oxidizing the components in the beverage can be achieved. According to the fifth aspect, it is possible to achieve an effect that the dissolved gas in the beverage can be well degassed from the beverage, and the film of bubbles can be broken well. 15 X, according to the seventh aspect, it can achieve the effect of reliably excluding the gas generated from the beverage. According to the eighth aspect, even if the sterilization effect is performed by heat treatment,
亦<達到在加熱時，降低飲料内之溶解氣體中之溶解氣」 化飲料内之成分的效果。 I 20 又，根據第9態樣，可達到良好地使飲料類之溶解氣释 由飲料脫氣的效果。 ' — 又’根據第10態樣，可達到良好地破除飲料内之 的效果。 、/ 圖式簡單說明 200523008 第1圖係根據本發明之一的實施形態之飲料製造裝置 之略圖。 第2圖係本發明之飲料製造裝置中為例之泡破機構之 長向截面圖。 5【實施方式】 發明實施形態 以下，參考添附圖式說明本發明之實施形態。以下圖 式中，相同構件皆標上相同參考標號。為了能容易理解， 該等圖式係以縮尺等作適當變更。 10 第1圖係根據本發明之飲料製造裝置之略圖。第1圖之 飲料製造裝置20中，用以在内部調和飲料之調和槽1係標示 於第1圖的左方。本發明中，在調和槽1調和之飲料宜為具 有起泡性質的飲料，例如，咖啡、茶類飲料、清涼飲料、 及燒酒等等，但不限定於該等飲料。調和槽1係由第1圖中 15 以實線所示之飲料用配管24經由送液泵2而連接到脫氣機 構3。脫氣機構3係可將溶存於飲料内部之溶存氣體、例如 溶解氧由飲料内部脫出到飲料外部（以下，適宜稱為「脫 氣」）。第1圖所示之脫氣機構3可假想成是藉由將惰性氣 體、例如氮氣供給到飲料内部，而可使飲料之溶存氣體、 20 尤其是溶解氧之量降低之惰性氣體氣提部。因此，第1圖所 示之脫氣機構3係藉由惰性氣體管線21連接到惰性氣體供 給部4。又，脫氣機構3亦可採用内部設有減壓室之脫氣機， 此時，使飲料通過減壓室時，飲料内之溶存器體會脫出到 飲料外。又，脫氣機構3可採用靜態混合器一事係熟習該項 11 200523008 技術者可清楚明瞭的。即，可採用可使飲料内部之溶存氣 體脫出到飲料外部之其他所謂的機構作為脫氣機構3。因 此’亦可因應使用之脫氣機構3的種類，排除惰性氣體供給 部4及惰性氣體管線21，同時可將如後述之真空泵7及真空 管線23連接到脫氣機構3。 又，第1圖中，脫氣機構3係藉由配管24而連接於破泡 機構5。破泡機構5係如後述般，可破除脫氣機構3中所形成 之氣泡的膜。第1圖所示之破泡機構5可假想為於後詳述之 破泡泵，因此，破泡機構5藉以虛線所示之真空泵23經由管 馨 線分隔器6而連接到真空泵7。本形態中，排出機構係由管 線分隔器6與真空泵7構成。可藉由排出機構而將飲料所產 生之氣體確實地排出。又，壓力計13、14係設置於脫氣機 構3與破泡機構5之間，及破泡機構5與後述之惰性氣體置換 槽8之間，而可測量破泡機構5之前後段中配管以内之壓 力。進一步，如圖所示，壓力計18係設置於真空管線23。 與鈾述之脫氣機構3的情況相同，可採用可使氣泡之膜破裂 之其他所謂的機構作為破泡機構5，亦可因應破泡機構5的 ® 種類，而排除管線分隔器6、真空泵7、惰性氣體管線以及 壓力計13、14、18中任一者。 如第1圖所示，破泡機構5可藉配管24而連接於惰性氣 體置換槽8。惰性氣體置換槽8可藉其他之惰性氣體管線22 而連接於惰性氣體供給部4，且惰性氣體、如氮可供給到惰 性氣體置換槽8。進一步，惰性氣體置換槽8之下部係藉配 營24經由送液泵9而連接於殺菌機構10。殺菌機構川中，可 12 200523008 在預定之溫度下將飲料滯留預定之時間。接著，業經殺菌 之飲料會供給到填充部11而填充於如罐、瓶、塑膠瓶、紙 製包裝等容器。 5 由第1圖可知，流量計12、15係設置於送液泵2與脫氣 機構3之間，以及送液泵9與殺菌機構10之間，而可量測配 管24内之飲料的流量。又，如圖所示，流量計16、17分別 設置於惰性氣體管線21、22，而可量測如氮氣之流通於該 等惰性氣體管線21、22之惰性氣體的流量。 10 15 20 飲料製4裝置20動作時，業經在調和槽丨内調和之飲料 可藉送液泵2而由調和槽！供給到脫氣機構3。接著，在脫氣 機構3中’將飲料内之溶解氣體、例如溶解氧進行脫氣。以 用士第1圖所不之惰性氣體氣提器作為脫氣機構3的情況 為例並加以說明。該形態中，脫氣機構3係為槽狀，而飲料 i f於該_。接著，惰性《供給部怕之惰性氣體， 料氮胃通過惰性氣體供給線21而供給到脫氣機構3之飲 =。藉此’飲料可藉惰性氣體而置換。此時，飲料内之 體^如溶解氧會被吸㈣,!惰性氣體之氣泡内。而 飲料、、氣體之氣泡會在已吸收溶解氣體之狀態下浮出到 ^触，面。因此，由惰性氣體置換飲料後，飲料内之溶 氟體量會大幅降低。Also, < the effect of reducing the dissolved gas in the dissolved gas in the beverage upon heating can be achieved to effect the components in the beverage. I 20 According to the ninth aspect, it is possible to achieve a good effect of releasing the dissolved gas of beverages from the beverage to degas. '— Again' According to the tenth aspect, it is possible to achieve a good effect of breaking down the beverage. / / Brief description 200523008 Figure 1 is a schematic diagram of a beverage manufacturing device according to an embodiment of the present invention. Fig. 2 is a longitudinal sectional view of an example of a bubble breaking mechanism in the beverage manufacturing apparatus of the present invention. 5 [Embodiments] Embodiments of the Invention Embodiments of the present invention will be described below with reference to the accompanying drawings. In the following figures, the same components are marked with the same reference numerals. In order to make it easier to understand, the drawings are appropriately changed with a scale or the like. 10 FIG. 1 is a schematic diagram of a beverage manufacturing apparatus according to the present invention. In the beverage manufacturing apparatus 20 of FIG. 1, a blending tank 1 for blending beverages inside is shown on the left side of FIG. In the present invention, the beverage blended in the blending tank 1 is preferably a beverage having a foaming property, such as coffee, tea beverages, refreshing beverages, shochu, and the like, but is not limited to these beverages. The blending tank 1 is connected to the degassing mechanism 3 via a liquid feed pump 2 via a liquid feeding pump 2 as indicated by a solid line 15 in FIG. The degassing mechanism 3 is capable of desorbing dissolved gas, such as dissolved oxygen, which is dissolved in the inside of the beverage, from the inside of the beverage to the outside of the beverage (hereinafter referred to as “degassing” as appropriate). The degassing mechanism 3 shown in Fig. 1 can be assumed to be an inert gas stripping section capable of reducing the amount of dissolved gas, especially dissolved oxygen, in the beverage by supplying an inert gas such as nitrogen into the beverage. Therefore, the degassing mechanism 3 shown in FIG. 1 is connected to the inert gas supply unit 4 through an inert gas line 21. In addition, the degassing mechanism 3 may be a degasser with a decompression chamber inside. At this time, when the beverage is passed through the decompression chamber, the reservoir inside the beverage is released out of the beverage. In addition, the degassing mechanism 3 may use a static mixer, which is familiar to those skilled in the art. That is, as the deaeration mechanism 3, another so-called mechanism that can release the dissolved gas inside the beverage to the outside of the beverage can be used. Therefore, depending on the type of the degassing mechanism 3 used, the inert gas supply unit 4 and the inert gas line 21 can be excluded, and a vacuum pump 7 and a vacuum line 23 as described later can be connected to the degassing mechanism 3. In the first figure, the degassing mechanism 3 is connected to the bubble breaking mechanism 5 through a pipe 24. The bubble breaking mechanism 5 is a film capable of removing bubbles formed in the degassing mechanism 3 as described later. The bubble breaking mechanism 5 shown in FIG. 1 is supposed to be a bubble breaking pump described in detail later. Therefore, the bubble breaking mechanism 5 is connected to the vacuum pump 7 through a pipe separator 6 through a vacuum pump 23 shown in dotted lines. In this embodiment, the discharge mechanism is composed of a pipe divider 6 and a vacuum pump 7. The gas generated from the beverage can be surely discharged by the discharge mechanism. In addition, the pressure gauges 13 and 14 are provided between the degassing mechanism 3 and the bubble breaking mechanism 5 and between the bubble breaking mechanism 5 and an inert gas replacement tank 8 to be described later, and it is possible to measure within the piping in the front and rear sections of the bubble breaking mechanism 5 The pressure. Further, as shown in the figure, the pressure gauge 18 is provided in the vacuum line 23. As in the case of the degassing mechanism 3 described by uranium, other so-called mechanisms that can rupture the membrane of the bubble can be used as the bubble breaking mechanism 5, or the line separator 6, vacuum pump can be excluded according to the type of ® of the bubble breaking mechanism 5. 7. Any of inert gas lines and pressure gauges 13, 14, and 18. As shown in Fig. 1, the bubble breaking mechanism 5 can be connected to the inert gas replacement tank 8 through a pipe 24. The inert gas replacement tank 8 may be connected to the inert gas supply unit 4 through another inert gas line 22, and an inert gas such as nitrogen may be supplied to the inert gas replacement tank 8. Further, the lower part of the inert gas replacement tank 8 is connected to the sterilizing mechanism 10 via a liquid feeding pump 9 through a camp 24. Chuanzhong, a sterilization mechanism, can hold beverages for a predetermined time at a predetermined temperature. Next, the sterilized beverage is supplied to the filling section 11 and filled in containers such as cans, bottles, plastic bottles, and paper packaging. 5 As can be seen from the first figure, the flow meters 12, 15 are installed between the liquid delivery pump 2 and the deaeration mechanism 3, and between the liquid delivery pump 9 and the sterilization mechanism 10, and the flow rate of the beverage in the pipe 24 can be measured. . In addition, as shown in the figure, the flow meters 16, 17 are respectively provided in the inert gas lines 21, 22, and the flow rate of the inert gas such as nitrogen flowing through the inert gas lines 21, 22 can be measured. 10 15 20 Beverage making device 4 When the device 20 is in operation, the beverage that has been blended in the blending tank 丨 can be transferred from the blending tank by the liquid pump 2! It is supplied to the degassing mechanism 3. Next, in the degassing mechanism 3 ', the dissolved gas in the beverage, such as dissolved oxygen, is degassed. Take the case where the inert gas stripper as shown in Figure 1 is used as the degassing mechanism 3 as an example and explained. In this form, the deaeration mechanism 3 has a trough shape, and the beverage i f is in this shape. Next, the inert gas supplied by the supply unit is feared, and the nitrogen gas is supplied to the deaeration mechanism 3 through the inert gas supply line 21. In this way, the beverage can be replaced by an inert gas. At this time, the body inside the beverage, such as dissolved oxygen, will be absorbed, in the bubbles of inert gas. And the bubbles of beverage, gas will float to the touch surface when the dissolved gas has been absorbed. Therefore, when the beverage is replaced with an inert gas, the amount of dissolved fluorine in the beverage is greatly reduced.
:是讀性氣體進行置換之倾氣體氣提部作 =^機構3時’已吸收溶解氣體之惰性氣體的氣泡往浮出 液^飲料^夜面後不會消除，而會留在飲料之液面上或 乍為乳泡。而且’若連續進行以惰性氣體所進行的 13 200523008 置換，已吸收溶解氣體之惰性氣體的氣泡數也會連續增 加，藉此，該等氣泡會在飲料之表面的液面上形成較厚之 層且堆積。即使採用其他方式，例如採用脫氣機或靜態混 合器作為脫氣機構3時，不論是否使用惰性氣體，也同樣會 5形成由氣泡構成之層。 然而，在飲料之液面上形成有如此之氣泡構成之層 時，不僅是將飲料供給到後續步驟有困難，也會發生氣泡 附著於例如殺菌裝置10之後續步驟裝置的内部，而損害該 裝置之機能的情況。而且，雖然飲料不需要氣泡内部之氣 10體，但飲料需要形成氣泡之膜的部分，若將該等氣泡與氣 泡之膜一同除去的話，最後飲料的成分及味道會與當初所 預定之成分及味道不同。因此，本發明中，於脫氣機構3之 下流側$又置有用以破除在脫氡機構3形成之氣泡的膜之破 泡機構5。再者，為了將飲料由脫氣機構3適當地供給到破 15 泡機構5 ’脫氣機構3與破泡機構5之間的配管24之内徑宜大 於其他部分，或者是宜將破泡機構5配置鄰接於脫氣機構3。 第2圖係作為本發明之飲料製造裝置之一例之破泡機 構之長向截面圖。第2圖所示之破泡機構5係為用以使前述 之氣泡之膜破裂-即用以破泡之破泡泵5的型態。如第2圖所 20示’破泡泵5之略為圓筒形狀之殼體31設有入口部32與出口 部33。入口部32藉第1圖所示之配管24而連接於脫氣機構 3，而出口部33係藉配管24而連接於惰性氣體置換槽8。更 進一步於殼體31形成有吸引口 35，該吸引口 35係藉第1圖所 示之真空管線23而連接到構成排出機構之脫水器6及真空 200523008 泵7。如第2圖所示，破泡泵5係在殼體31内設有旋轉軸部 41，而旋轉軸部41之前端43係配置成與吸引口 35對向。批 體31内部係藉分隔構件36而分隔成第一室37與第二室对。 又，旋轉軸部4i之基端係隔著軸承34而由殼體31突出並連 5接於馬達49。如圖所示，位於旋轉軸部41之前端43側之第 一室37内，設有分離葉片42，位於旋轉軸部“之基端側之 第二室38設有主葉扇44〇更進一步，第二室抑中，複數之 略為L形狀之葉輪45係設置於分離葉片42與主葉扇料之間。 破泡果5在動作時，旋轉軸部q藉馬達49而旋轉。而 ⑺且，含有多數氣泡之飲料會由入口部32供給到破泡系5之第 15 20: It is a pour-gas stripping unit that replaces the reading gas. When the mechanism 3 is used, the bubbles of the inert gas that has absorbed the dissolved gas are floated to the liquid. ^ Beverage ^ will not be eliminated after the night, but will remain in the liquid of the beverage Milk foam on the face or at first glance. And if '13 200523008 replacement with inert gas is performed continuously, the number of bubbles of the inert gas that has absorbed the dissolved gas will continue to increase, thereby, these bubbles will form a thicker layer on the liquid surface of the beverage And stacked. Even if other methods are used, for example, when a degasser or a static mixer is used as the degassing mechanism 3, a layer composed of bubbles is formed similarly regardless of whether an inert gas is used. However, when a layer of such bubbles is formed on the liquid surface of a beverage, not only is it difficult to supply the beverage to the subsequent steps, but bubbles may also adhere to the inside of the device such as the subsequent steps of the sterilization device 10 and damage the device. The function of it. In addition, although the beverage does not need the gas inside the bubble, the beverage needs to form a bubble film. If these bubbles are removed together with the bubble film, the final beverage composition and taste will be the same as the original ingredients and The taste is different. Therefore, in the present invention, a bubble breaking mechanism 5 is provided on the downstream side of the degassing mechanism 3 to remove a film of bubbles formed in the degassing mechanism 3. Furthermore, in order to properly supply the beverage from the degassing mechanism 3 to the 15 bubble breaking mechanism 5 ', the inner diameter of the pipe 24 between the degassing mechanism 3 and the bubble breaking mechanism 5 should be larger than other parts, or the bubble breaking mechanism should be The 5 arrangement is adjacent to the degassing mechanism 3. Fig. 2 is a longitudinal sectional view of a foam breaking mechanism as an example of a beverage manufacturing apparatus of the present invention. The bubble breaking mechanism 5 shown in Fig. 2 is a type of the bubble breaking pump 5 for breaking the aforementioned bubble film-that is, a bubble breaking pump 5 for breaking bubbles. As shown in Fig. 20, the substantially cylindrical casing 31 of the bubble breaking pump 5 is provided with an inlet portion 32 and an outlet portion 33. The inlet section 32 is connected to the degassing mechanism 3 through a pipe 24 shown in FIG. 1, and the outlet section 33 is connected to the inert gas replacement tank 8 through a pipe 24. Furthermore, a suction port 35 is formed in the casing 31, and the suction port 35 is connected to a dehydrator 6 and a vacuum 200523008 pump 7 constituting a discharge mechanism through a vacuum line 23 shown in FIG. As shown in Fig. 2, the bubble breaking pump 5 is provided with a rotation shaft portion 41 in the casing 31, and the front end 43 of the rotation shaft portion 41 is arranged to face the suction port 35. The inside of the batch body 31 is divided into a first chamber 37 and a second chamber pair by a partition member 36. The base end of the rotary shaft portion 4i is protruded from the housing 31 via a bearing 34 and is connected to the motor 49. As shown in the figure, the first chamber 37 on the front end 43 side of the rotation shaft portion 41 is provided with a separation blade 42, and the second chamber 38 on the base end side of the rotation shaft portion 41 is provided with a main leaf fan 44. In the second chamber, a plurality of slightly L-shaped impellers 45 are provided between the separating blade 42 and the main blade fan material. When the bubble breaking fruit 5 is in operation, the rotating shaft portion q is rotated by the motor 49. And , The beverage containing most bubbles will be supplied from the inlet 32 to the 15th 20th of the bubble breaking system 5
由於設有葉輪45之旋轉軸部41在旋轉’因此，含有 量氣泡之飲料的液體部分會因為離心力而錢於略圓㈤ 之殼體31之内周面部分。另-方面，由於略圓筒狀殼體3 之中心部分、即旋轉軸部41周圍會成為諸，因此，飲寿 中之氣體部分會環繞集中旋轉轴部41。而且，由於吸弓卜 35連接於真线23，因此集中於旋轉㈣41周圍之氣泡^ 通過分隔部36與旋轉軸部41之間的空隙4()而由第二室 動到第1室37。第-室37中，分離葉W會環繞旋轉軸_ 旋轉，且料分離葉片42中，由旋轉㈣41之基端朝前端 43之方向形成有多數之孔46。移動到第_幻7内之氣泡朝 吸引口 35被吸料，氣泡會通過分離^ 42之祕。此時， 由於氣泡會衝撞到孔46之内壁，因此形成氣泡之膜㈣ 裂。藉此，氣泡會分離成形成了氣泡之_液體，及封閉 15 200523008 於氣泡之膜内之氣體。接著，該等液體及氣體兩者會通過 孔46而移動到第一室37内之吸引口 35附近，僅有質量較小 之氣體會會通過吸引口 35而被吸引，質量較大之液體則留 在第一室37内。接著，該等液體會通過如第2圖下方所示之 5 第一室37與第二室38之間的空隙39而再度回到第二室38。 最後，第二室38内之飲料的液體部分會藉主葉扇44而由出 口部33流出，並供給到第1圖所示之惰性氣體置換槽8。藉 由排出機構將氣體完全排出，可確實防止業經一次脫氣之 氣體再度溶解。再者，排出機構宜為真空泵，但只要是可 · 10 排出由飲料產生之氣體者，為何種構成皆可。 再參考弟1圖’通過破泡機構5之飲料會在幾乎不含有 氣泡之狀態下供給到惰性氣體置換槽8。如圖所示，惰性氣 體供給部4内之惰性氣體，例如氮，係通過惰性氣體管線22 而供給到惰性氣體置換槽8的上部。惰性氣體置換槽8内含 15有氧之氣體，例如有空氣存在時，飲料可能會氧化，但藉 於惰性氣體置換槽8内供給惰性氣體，可避免飲料與氧接 觸，藉此，可避免飲料的氧化。再者，若氧難以產生再溶 鲁 解，亦可使用開放型槽來取代惰性氣體置換槽。 接著，飲料由送液泵9以預定之流量供給到殺菌機構 20 1〇。殺菌機構10中，使飲料在預定的溫度下，例如由肋艺 到130°c，滯留1分鐘到20分鐘左右，藉此飲料可進行殺菌。 雖然殺菌機構10在殺菌時必須以預定之流量供給飲料，但 由於可使用前述之惰性氣體置換槽8作為緩衝槽，因此可將 預定之流量的飲料確實地供給到殺菌機構1〇。利用加熱處 16 200523008 理將飲料殺菌時，飲料内之溶解氧也可能會氧化飲料内的 特定成分，但在本發明中，由於脫氣機構3中，飲料之溶存 氣體，尤其是溶解氧报少，因此，在加熱殺菌時可避免飲 料氧化。最後，飲料會有殺菌機構1〇供給到填充部η，並 5填充於例如罐、瓶、塑膠瓶、紙製容器等容器内。 本發明之破泡機構中，例如第2圖所示之破泡泵5中， 係藉分離葉片42而積極地使形成飲料内所含之氣泡之膜破 裂。而且，在破泡機構5中分離封閉於氣泡膜内之氣體，及 已形成該膜之液體，同時將已形成氣泡膜之液體與飲料一 10起回收。如前所述，形成氣泡膜之飲料的成分，與未形成 膜之液體部分之飲料的成分不同時，可能會產生與最終製 品之飲料的成分及味道不符合的情況，但由於本發明中， 將开>成氣泡膜之液體作為飲料回收，因此可在無損於飲料 的味道之下，排除飲料中形成之氣泡，並降低飲料内之溶 15解氣體。更進一步，在如此之破泡機構5中，會積極地使形 成氣泡之膜破裂，因此可在極短時間内得到消泡效果，藉 此，可在不降低飲料生產線之動作效率之下，將該破泡機 構5組裝於飲料生產線。再者，係例示破泡泵作為破泡機構 5，但破泡機構並不限定於前述之破泡泵，而可為設有可積 20 極地使形成氣泡破裂之形態者。 實施例 在75°C的純水1050g中萃取綠茶葉3〇g5分鐘，由萃取液 除去茶葉冷卻後，進行離心分離，然後加入L_抗壞血酸、 碳氫化鈉、純水，調整為4L。然後，將使用氮(n2)作為惰 17 200523008 性氣體之惰性氣體氣提部作為脫氣機構3使用，並在氮氣流 體下進行填充密封，並在殺菌機構10中以12(rci分中的條 件進行殺菌並作成製品。此時之溶氧量、維他命C的量、官 能評價顯示於第1表中。 表一 水準 脫氣體條件 溶解氧(ppm) 維他^#C([pn) 官能評價 1 無脫氣體作用 7.93 350 Δ 2 — 1ΧΝ2氣提15分鐘 1.76 399 〇 以Ν2氣提60分鐘 0.4 416 ◎ ◎:非常好、〇：好、△:普通、X:不良 ⑩ 不進行脫氣機構3所進行的脫氣之「水準1」的情況中， 表後飲料的溶解氧大約為8ppm。如表1内之「水準2」所示， 使用氮之氣提進行15分鐘後之溶解氧大約為，如「水 1〇準3」所示，使用氮之氣提進行60分鐘後之溶解氧大約為 〇·4ρριη。也就是說，可以了解到越是在長時間下進行使用 脫軋機構3進行之脫氣，該形態係使用氮氣進行氣提，飲料 内之〉谷解氧會降低。又，維他命C的量在不進行脫氣之「水 準1」的情況係最低的，這可以推定是因為脫氣後之後續步 鲁 15驟、尤其是殺菌步驟中藉由氧化分解維他命c而減低之故。 相對於此，降低溶解氧之「水準2」、「水準3」會抑制維他 命C之降低，且溶解氧少之「水準3」的情況會較「水準2」 的情況減少維他命C的降低。進一步，在官能評價方面也是 - 維他命C愈多’愈可得到好的結果。此時，可了解到溶解氧 20約為0.4PPm，若要取一比較寬鬆的範圍的話，只要溶氧量 在〇.5ppm以下，即可得到官能上品質優異之飲料。 又，表2係顯示採用一般的水作為飲料時之破泡泵前 18 200523008 (破泡機構5前）中的溶氧量。表2係使用以氮(N2)作為惰性氣 體之惰性氣體氣提部作為脫器機構3。飲料通過該脫氣機構 3前之溶氧量為7.91ppm。 表2 破泡泵前 飲料流量（L/min) 10 20 30 乂流量 10 0.36 0.7 (L/min) 10.75 1.08 14 0.23 0.34 5 單位ppmSince the rotating shaft portion 41 provided with the impeller 45 is rotating ', the liquid portion of the beverage containing a large amount of bubbles will be deposited on the inner peripheral surface portion of the case 31 which is slightly rounded by centrifugal force. On the other hand, since the central portion of the slightly cylindrical casing 3, that is, around the rotating shaft portion 41, the gas portion in the drinking life surrounds the concentrated rotating shaft portion 41. Furthermore, since the suction bow 35 is connected to the true line 23, the bubbles ^ around the rotary shaft 41 are moved from the second chamber to the first chamber 37 through the gap 4 () between the partition portion 36 and the rotary shaft portion 41. In the first chamber 37, the separation blade W rotates around the rotation axis _, and a plurality of holes 46 are formed in the material separation blade 42 from the base end of the rotary blade 41 toward the front end 43. The bubbles that move to the 7th magic ball are sucked toward the suction port 35, and the bubbles will pass through the secret ^ 42. At this time, since the air bubbles collide against the inner wall of the hole 46, the film forming the air bubbles is cracked. As a result, the bubbles will separate and form the liquid of the bubbles, and the gas enclosed in the film of the bubbles. Then, both the liquid and the gas will move to the vicinity of the suction port 35 in the first chamber 37 through the hole 46, and only the smaller mass gas will be attracted through the suction port 35, and the larger mass liquid will Stay in the first chamber 37. Then, these liquids return to the second chamber 38 again through the space 39 between the first chamber 37 and the second chamber 38 as shown in FIG. 5 below. Finally, the liquid portion of the beverage in the second chamber 38 flows out of the outlet portion 33 by the main fan 44 and is supplied to the inert gas replacement tank 8 shown in FIG. By exhausting the gas completely by the exhaust mechanism, the gas that has been degassed once can be prevented from dissolving again. The discharge mechanism is preferably a vacuum pump, but any structure may be used as long as it can discharge the gas generated from the beverage. Referring again to FIG. 1 ', the beverage passing through the bubble breaking mechanism 5 is supplied to the inert gas replacement tank 8 with almost no bubbles. As shown in the figure, an inert gas such as nitrogen in the inert gas supply unit 4 is supplied to the upper portion of the inert gas replacement tank 8 through the inert gas line 22. The inert gas replacement tank 8 contains 15 aerobic gases. For example, when air is present, the beverage may oxidize. However, by supplying the inert gas in the inert gas replacement tank 8, the contact between the beverage and oxygen can be avoided, thereby avoiding the beverage. Oxidation. In addition, if it is difficult for oxygen to cause re-dissolution, an open-type tank may be used instead of an inert gas replacement tank. Next, the beverage is supplied to the sterilizing mechanism 20 10 by the liquid feed pump 9 at a predetermined flow rate. In the sterilization mechanism 10, the beverage can be sterilized by allowing the beverage to stay at a predetermined temperature, for example, from ribbed art to 130 ° C, for about 1 to 20 minutes. Although the sterilization mechanism 10 must supply a beverage at a predetermined flow rate during sterilization, the aforementioned inert gas replacement tank 8 can be used as a buffer tank, so that the beverage at a predetermined flow rate can be reliably supplied to the sterilization mechanism 10. When the beverage is sterilized using the heating point 16 200523008, the dissolved oxygen in the beverage may also oxidize certain components in the beverage. Therefore, the beverage can be prevented from oxidizing during heat sterilization. Finally, the beverage is supplied to the filling section η by the sterilizing mechanism 10 and filled in containers such as cans, bottles, plastic bottles, and paper containers. In the bubble breaking mechanism of the present invention, for example, the bubble breaking pump 5 shown in FIG. 2 actively breaks the film forming the bubbles contained in the beverage by the separation blade 42. Moreover, the gas enclosed in the bubble film and the liquid having formed the film are separated in the bubble breaking mechanism 5, and the liquid having formed the bubble film and the beverage are recovered together. As mentioned above, when the composition of the bubble film-forming beverage is different from that of the liquid portion of the non-film-forming beverage, the composition and taste of the beverage of the final product may not be consistent. However, in the present invention, The liquid that has been formed into a bubble film is recovered as a beverage, so the bubbles formed in the beverage can be eliminated without reducing the taste of the beverage, and the dissolved gas in the beverage can be reduced. Furthermore, in such a bubble breaking mechanism 5, the film forming the bubbles is actively ruptured, so that a defoaming effect can be obtained in a very short time, thereby reducing the operating efficiency of the beverage production line without reducing the operating efficiency of the beverage production line. This foam breaking mechanism 5 is assembled in a beverage production line. Furthermore, the bubble breaking pump is exemplified as the bubble breaking mechanism 5, but the bubble breaking mechanism is not limited to the bubble breaking pump described above, but may be provided with a form capable of accumulating 20 poles to rupture the bubble formation. Example 30 g of green tea leaves were extracted in 1050 g of 75 ° C pure water for 5 minutes. After removing the tea leaves from the extract and cooling, centrifugation was performed, and then L_ascorbic acid, sodium carbonate, and pure water were added to adjust to 4 L. Then, an inert gas stripping unit using nitrogen (n2) as an inert gas is used as the degassing mechanism 3, and is filled and sealed under a nitrogen fluid, and the sterilization mechanism 10 is subjected to a condition of 12 (rci points). Sterilize and make a product. The amount of dissolved oxygen, vitamin C, and sensory evaluation at this time are shown in Table 1. Table 1. Level degassing conditions Dissolved oxygen (ppm) Vita ^ # C ([pn) Sensory evaluation 1 No degassing effect 7.93 350 Δ 2 — 1 × N2 gas stripping for 15 minutes 1.76 399 〇N2 gas stripping for 60 minutes 0.4 416 ◎ ◎: Very good, 〇: Good, △: Normal, X: Bad ⑩ No 3 degassing mechanism In the case of "level 1" for degassing, the dissolved oxygen of the beverage after the table is about 8 ppm. As shown in "level 2" in Table 1, the dissolved oxygen after about 15 minutes using nitrogen stripping is about, As shown in "Water 10 quasi 3", after 60 minutes using nitrogen stripping, the dissolved oxygen is about 0.4 ρριη. In other words, it can be understood that the longer the process is performed using the unrolling mechanism 3 Degassing. This form uses nitrogen for stripping. 〉 Valley deoxidation will decrease. In addition, the amount of vitamin C is the lowest in the case of "level 1" without degassing, which can be presumed to be due to the 15 steps in the subsequent steps after deaeration, especially the sterilization step The reason is that the vitamin c is reduced by oxidative decomposition. In contrast, lowering the "level 2" and "level 3" of dissolved oxygen will suppress the decrease of vitamin C, and the "level 3" with less dissolved oxygen will be less than "level 2" The situation decreases as vitamin C decreases. Furthermore, in terms of sensory evaluation, the more vitamin C you get, the better results you can get. At this time, you can know that the dissolved oxygen 20 is about 0.4 PPm. If you want to take a more relaxed In the range, as long as the dissolved oxygen content is 0.5 ppm or less, a beverage with excellent functional quality can be obtained. In addition, Table 2 shows the front of the bubble breaking pump when using general water as the beverage. 18 200523008 (Before the bubble breaking mechanism 5) The amount of dissolved oxygen in Table 2. Table 2 uses an inert gas stripping unit with nitrogen (N2) as the inert gas as the deaerator mechanism 3. The amount of dissolved oxygen before the beverage passes through the deaeration mechanism 3 is 7.91ppm. Table 2 Bubble Breaking Beverage flow before the pump (L / min) 10 20 3 0 乂 Flow 10 0.36 0.7 (L / min) 10.75 1.08 14 0.23 0.34 5 Unit ppm
如表2所示般，當脫氣機構3之飲料的流量及氮的流量 作種種變更時，可了解到飲料的流量愈大，溶氧量也愈大。 這可推定為由於飲料流量大時，在飲料之脫氣機構3内的滯 留時間會變少，因此無法充分地置換溶解氧。另一方面， ίο 由於氮的流量大時會促進置換，因此飲料内的溶氧量會變 表3 破泡果後 飲料流量(L/min) — 10 20 30* N2流量 10 __ 0.27 0.26 (L/min) 10.75 0.57 14 _ 0.27 0.29 單位ppmAs shown in Table 2, when the flow rate of the beverage and the flow rate of nitrogen in the degassing mechanism 3 were variously changed, it was understood that the larger the flow rate of the beverage, the larger the amount of dissolved oxygen. This is presumably because when the flow rate of the beverage is large, the residence time in the beverage degassing mechanism 3 decreases, so that the dissolved oxygen cannot be replaced sufficiently. On the other hand, as the nitrogen flow rate promotes replacement, the amount of dissolved oxygen in the beverage will change. Table 3 Flow rate of the beverage after breaking the fruit (L / min) — 10 20 30 * N2 flow rate 10 __ 0.27 0.26 (L / min) 10.75 0.57 14 _ 0.27 0.29 ppm
表3係表示與表2同條件之飲料在破泡泵後(破泡機構$ 15後)之溶氧量。由於破泡泵係連接於來自真空泵7之真空管 線23’因此與表2的情況比較時，可看到溶氧量报少且= 低的傾向。 又，說明使用以氮㈣作為惰性氣體之惰性氣體氣提部 19 200523008 作為脫氣機構3之其他實施例。藉送液泵2將溶氧量约8ppm 之綠茶調和液由調和槽1供給到脫氣機構3。脫氣機構3之氮 的流量為10L/min、飲料的流量為2〇L/min。接著，在採用 作為破泡機構5之破泡泵中進行破泡處理後之飲料僅採取 10L到10L用量筒。表4係顯示此時之溶氧量與起泡的比例Table 3 shows the dissolved oxygen content of the beverage with the same conditions as in Table 2 after the bubble breaking pump (after the bubble breaking mechanism is $ 15). Since the bubble breaking pump is connected to the vacuum line 23 'from the vacuum pump 7, when comparing with the case of Table 2, it can be seen that the amount of dissolved oxygen is reported to be low and = low. In addition, another embodiment using an inert gas stripping section 19200523008 using nitrogen arsine as an inert gas will be described. The green tea blending solution with a dissolved oxygen content of about 8 ppm was supplied from the blending tank 1 to the deaeration mechanism 3 by the liquid pump 2. The flow rate of nitrogen in the degassing mechanism 3 was 10 L / min, and the flow rate of the beverage was 20 L / min. Next, the beverage after the defoaming treatment in the defoaming pump using the defoaming mechanism 5 takes only a 10L to 10L measuring cylinder. Table 4 shows the ratio of dissolved oxygen to foaming at this time.
(量筒内之氣泡的高度/量筒高度。 /谷氧量（ppm) 起泡（氣泡高度/量筒高度） 破泡泵前 0.27 0.49 破泡泵後 0.23 0 如表4所示，供給到脫氣機構3之前為8ppm之飲料内的 溶存氧量，在通過脫氣機構3後(破泡泵前）降低到〇.27ppm， 進一步在破泡泵後，溶氧量也極少且降低到最後為 10 〇.23ppm。又，在破泡泵前，量筒内之氣泡高度為22(^，量 錡咼度為45cm，因此，氣泡高度的比率約為〇·49。相對於 此，由於在破泡泵後，氣泡高度為〇cm，因此氣泡高度的比 例也為0。即，可了解到藉由此時之破泡泵、即破泡機構5 之處理，飲料内的氣泡可幾乎完全消除。 15 表5 咖啡因（ppm) EGCG(ppm) 官能結果 處理前 82 179 ◎ 處理後 _ __ 82 180 ◎ ◎•非吊好、〇：好、△:普通、X:不良 又’表5係顯示由高速液體層析法量測飲料、即綠茶調 合液内之咖啡目及兒茶讀之表沒食子兒茶素(以下，稱為 「EGEC」）在脫氣機構進行處理之前，及在破泡機構進行 20處理之後的量。由表5可知，在處理前後，與香味有關之咖 20 200523008 啡因及EGCG的量幾乎沒有變化。又，在官能結果中，不論 在哪種情況皆可得到非常好的官能結果。也就是說，由於 在本發明之破泡機構5中，使氣泡之膜破裂，並回收已形成 膜之液體，因此根據飲料之成分及味道所產生之官能結果 5 不會有所影響，呈現極好的狀態。即，藉由本發明之破泡 機構5不會損害飲料的成分及味道。 【圖式簡單說明】 第1圖係根據本發明之一的實施形態之飲料製造裝置 之略圖。 10 第2圖係本發明之飲料製造裝置中為例之泡破機構之 長向截面圖。 15 20 21 200523008 【主要元件符號說明】 1.. .調合槽 2.. .送液泵 3.. .脫氣機構 4···惰性氣體供給部 5.. .破泡機構 6.. .脫水器 7…真空泵 8···惰性氣體置換槽 9.. .送液泵 10.. .殺菌機構 11.. .填充部 12, 15,16, 17…流量計 13, 14, 18···壓力計 20.. .飲料製造裝置 21, 22···惰性氣體管線 23…真空管線 24.. .飲料用配管 31.. .殼體 32···入口部 33.. .出口部 34.. .轴承 35.··吸引口 36.. .分隔部 37.··第一室 38·.·第二室 39…第一室與第二室之間的空 隙 40··.分隔部與旋轉軸部之間的 空隙 41.. .旋轉軸部 42…分離葉片 43…前端 44. · ·主葉扇 45…葉輪 46···孔 48.. .内周面部分 49.. .馬達(The height of the bubble in the graduated cylinder / the height of the graduated cylinder. / Valley oxygen content (ppm) Foaming (the height of the bubble / the height of the graduated cylinder) 0.27 0.49 before the bubble breaking pump 0.23 0 after the bubble breaking pump is supplied to the deaeration mechanism as shown in Table 4. The dissolved oxygen content in the beverage before 8 ppm was reduced to 0.27 ppm after passing through the degassing mechanism 3 (before the foam breaking pump), and after the foam breaking pump, the dissolved oxygen content was also very small and decreased to 10 finally. .23ppm. Also, before the bubble breaking pump, the bubble height in the graduated cylinder is 22 (^, the measuring degree is 45cm, so the ratio of the bubble height is about 0.49. In contrast, because after the bubble breaking pump, The bubble height is 0 cm, so the ratio of the bubble height is also 0. That is, it can be understood that the bubbles in the beverage can be almost completely eliminated by the treatment of the bubble breaking pump at this time, that is, the bubble breaking mechanism 5. 15 Table 5 Caffeine (ppm) EGCG (ppm) functional results before processing 82 179 ◎ after processing _ __ 82 180 ◎ ◎ • non-hanging, 〇: good, △: normal, X: bad and 'Table 5 shows that the high-speed liquid layer Analytical method to measure the content of coffee and green tea catechins in green tea blends (Hereinafter referred to as "EGEC") before the treatment in the degassing mechanism and after the treatment in the defoaming mechanism after 20. From Table 5, it can be seen that before and after the treatment, the amount of coffee related to aroma 20 200523008 The amount of phage and EGCG There is almost no change. Moreover, in the functional result, a very good functional result can be obtained in any case. That is, in the bubble breaking mechanism 5 of the present invention, the film of the bubble is broken, and the formed film is recovered. The liquid of the film, therefore, the functional result 5 based on the ingredients and taste of the beverage will not be affected, and it will show an excellent state. That is, the ingredients and taste of the beverage will not be damaged by the bubble breaking mechanism 5 of the present invention. Brief description of the formula] Fig. 1 is a schematic diagram of a beverage manufacturing apparatus according to an embodiment of the present invention. 10 Fig. 2 is a longitudinal sectional view of a bubble breaking mechanism in the beverage manufacturing apparatus of the present invention as an example. 15 20 21 200523008 [Description of the main component symbols] 1.... Mixing tank 2... Liquid pump 3... Degassing mechanism 4... Inert gas supply unit 5. .. bubble breaking mechanism 6.... Vacuum pump 8 ... Tank 9. Liquid feeding pump 10. Sterilization mechanism 11. Filling section 12, 15, 16, 17 ... Flowmeter 13, 14, 18 ... Pressure gauge 20. Drink manufacturing equipment 21, 22 ··· Inert gas line 23… Vacuum line 24 .. Beverage piping 31 .. Housing 32 .. Inlet section 33 .. Outlet section 34 .. Bearing 35 .. Suction port 36 ... Partition 37 .. First room 38 .. Second room 39 ... Gap 40 between the first and second chambers 40. Gap 41 between the partition and the rotating shaft portion .. Rotating shaft portion 42 ... Separation blade 43 ... Front end 44. Main blade 45. Impeller 46. Hole 48 .. Inner peripheral surface portion 49 .. Motor
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