TW200821256A - Manufacturing method of container final stage drink - Google Patents

Abstract

A problem of this invention is to offer a manufacturing method of a container final stage drink which can maintain a flavor and flavor well without using a heat-resistant container and needing heat sterilization and cooling after sealing by enabling normal temperature filling which restrains the use of a medicine and sterile water and easing heat deterioration of a content. After the method of the present invention performs heat sterilization of the content to a predetermined sterilization value beforehand, the content is cooled to normal temperature rapidly, and accumulated in a storage tank sterilized on the condition more than equivalent to the condition of the heat sterilization of the content beforehand. By sending the content to a filler sterilized on the condition more than equivalent to the condition of the heat sterilization of the content beforehand while the storage tank is held by sterile gas at positive pressure, the system sending liquid from the storage tank to the filler is made into a closing liquid course without invasion of the air from the exterior, and normal temperature filling of the drink is carried out in the container sterilized with hot water in the environmental management air space isolated from the external world wherein the ambient surrounding is heat-sterilized and washed with hot water of 65-100 degrees celsius.

Description

200821256 IX. Description of the invention: [Technical field to which the invention pertains] 'The system relates to the type 11 beverage, (4) the container-packed tea beverage, and the preparation method of the container-packed beverage such as the ready-to-wear beverage. [Prior Art] For example, a method for producing a low-acid beverage such as a PET bottled tea beverage or a container-packed beverage containing a juice 2:: a sexual beverage is known as a hot-filled 舁-free filling method. The hot filling method is for example, when a low-acid beverage with a pH of 4.6 = such as a tea beverage is used, the same level of heat sterilization is performed for 12 generations and 4 minutes, and when the pH is below 4. 6 for an acidic beverage, the percentage is 85. c. 30 minutes of heat sterilization at the same level or higher, and then filling the contents of the liquid to the ninth generation, and filling the container with the heat of the contents, thereby facilitating sterilization and sealing of the container by the heat of the contents. Then, in order to perform sterilization of the top space portion of the container or the inner surface of the bottle cap, the barn is inverted in the seal and the liquid is brought into contact with the inner surface of the cap or the like to perform the so-called "reverse sterilization". The sterilizer sprays warm water toward the combined-outer surface, passing through 75. After the heat is sterilized for 3 minutes under the armpit, the portion is further changed to the normal temperature (for example, refer to the patent document). & hot charging method maintains the content for a long time at 6 (the high temperature of rc or more, because of the relationship of filling in this state, there is a possibility that the content is deteriorated earlier due to thermal deterioration. On the other hand, in terms of the aspect, since it is in contact with the high-temperature beverage at the time of filling, it is necessary to use a heat-resistant container, for example, a heat-resistant treatment is required in the case of a bottle, and since the container is cooled Negative pressure inside, so it is πχρ__# (_/964ι/96ΐ26566 6 200821256 $ can withstand the strength of negative I, the required shape:::r. In addition, in terms of equipment, need = disadvantage. Therefore, there is warm water with increased installation space and equipment cost, resulting in two: in terms of transportation cost, 'the sterilizer needs a lot of defects, such as water and energy cost. Line:::== bacteria filling method will After pre-heating by means of heat exchange, etc., the bacteria are cooled to normal temperature, and the acid and the like are sterilized, and in the maintenance of the aseptic environment, the use of sterile water for cleaning does not require heat resistance. In the container And because of this method, it is guaranteed to be sealed under full sterility. The main warm filling can still be applied to the filling of milk beverages such as acidic beverages, tea, etc., which are easily propagated by botulinum such as botulinum. = the advantage of less heat deterioration - but it is necessary to perform sterilization of the container (4) w treatment and sterilization, and requires a cleaning device for washing the container and a large amount of sterile water, etc. There is a problem that the equipment cost and the operating cost are relatively large. Therefore, the inventors of the present invention have proposed a method for solving the above problems of the conventional hot charging method and the aseptic filling method. 6 or more, and the catechins contain 30 mg% or more of the remaining beverage, or the acidic beverage of ρΗ less than 4.6 is heat-sterilized, and then maintained at a temperature of 6 ° C to 70 ° C, on the other hand, For the inner eve of the day, use 6 5 C ~ 10 0 °C hot water for heat sterilization and cleaning, and in advance the filling and sealing device and its surrounding environment, using anti-c ~ 100 C hot water for heat sterilization and cleaning The isolated ring 312XP / invention manual (supplement) / 96 · 11 / 96126566 7 200821256 brother Lu Li two, the beverage according to the filling temperature 6 (TC ~ 7 (TC filled in the = sterilized container, After sealing, the crucible 40 is cooled. The following new hot-head filling method at room temperature (refer to Patent Document 2). = This method does not require a post-sterilization step after filling and sealing, so the prepared sterilization machine is compared with the habit The hot-filling method has the advantages of being able to reduce equipment costs, and the advantages of the 莹 士 士 士 士 士 士 士 士 旎 旎 旎 旎 旎 旎 旎 旎 旎 旎 旎 容器 容器 容器 容器 容器 容器 容器 容器 容器 容器 容器 容器 容器Cooling (4) 'There is a problem that the wind h is lowered due to the thermal deterioration of the contents, and the requirements for the pressure-reducing deformation resistance of the container cannot be avoided. (Bag Document 1) Patent (4) 2 () (Japanese Patent Laid-Open Publication No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. Hei. No. 10-69624, "Method for Manufacturing Beverages", published on March 16, 2006. SUMMARY OF THE INVENTION _ (The problem to be solved by the invention) Solve the above-mentioned shortcomings of the self-conceived hot filling method, and further reduce the filling and filling, although the soil is an effective means 'but if the contents are sterilized and then cooled: then the storage tank used by the filling device is The fine portion such as the joint of the liquid-filled system of the filling machine, the pad portion, and the liquid feeding pump, and the helmet method may have microbial contamination, and the charging temperature cannot be further lowered from the viewpoint of product safety. /, Therefore, the present invention further improves the above-mentioned proposed filling system, and aims to provide a method for manufacturing a container-packed beverage, which can be used at room temperature 312 ΧΡ / invention specification (supplement) / 96-11/96126566 q 200821256 To alleviate the thermal deterioration of the contents, and to maintain the flavor more fragrant

The Ci repeater does not need to be heat-sterilized after sealing. ~ It is not necessary to use the medicinal agent and the Helmet water used in the aseptic filling method to achieve a significant reduction in equipment cost and operating cost.凡山封糸,和再者' The purpose of the present invention is to provide a method for producing (four) beverages, which can be filled at room temperature to alleviate the thermal deterioration of the contents to maintain the flavor and taste. The heat capacity g 2 :: heat sterilization and cooling, and does not require a large number of use of the use of the agent and no a water 'a new filling and sealing system that can achieve a large equipment cost and operating cost. (Means for Solving the Problem) In order to achieve the above object, the inventors of the present invention conducted a deep-seated research and repeated experiments, and found that the beverage of the content was limited to a pH of 4.6% or more, and the child: 3Gmg% or more of tea beverages such as green tea and oolong tea, and beverages that are more difficult to propagate after heating, such as acidic beverages such as scented 4.6, and the content liquid supply path from the heat sterilization to the filling =, implemented in a completely enclosed space after sterilization, and the container and the filling = sealing% are kept in a clean environment that is sterilized by hot water and isolated from the outside, and the container can be sterilized by the medicament, and the contents can be After the rapid addition of =, the mixture is rapidly cooled and subjected to room temperature filling, and the present invention is completed. In other words, in the method for manufacturing the packaged beverage of the present invention which achieves the above object, the 24-inch mark includes: pre-sterilizing the container and the cap, and filling and sealing the surrounding environment, using 65 ° C to 100 ° C hot water or medicine, 12xp / invention manual (supplement) / _ ugly 126566 9 200821256

The first step; the liquid supply path to the cooler, the storage tank, and the filling stack is equal to the heat sterilization conditions of the filled beverage: the above steps are performed, the steps of heat sterilization and cleaning are performed in advance; and the ft device and the The cap is at least inside, and the step is ~1 () (the step of applying warm water to the twisting; and the filled beverage is heat-sterilized until: after the weight of g, the cooling is rapidly cooled to normal temperature, and the cooled Beverage: in the storage tank, 'by sending the content liquid to the filling machine, the liquid supply path is formed into a closed road t that does not infiltrate the outside from the outside: and is opened to isolate the surrounding soil from the outside. In the environmental management space, and in the management space, the beverage is filled in the sterilized container at a normal temperature and sealed. Another invention of the present invention relates to a method for producing the above-mentioned container-packed beverage, wherein the beverage system is described. 6 or more and catechins containing more than f 3 ()% of the beverages are heat-sterilized according to the sterilization value of 135 C, 7.58 seconds of the same grade or higher. Further, another invention of the present invention is to pack the beverages in the above container. System The method wherein the beverage is an acidic beverage having a pH less than 4.6; the acidic beverage is heat-sterilized according to a sterilization value of 85 C for 30 minutes or more. Further, another invention of the present invention is any of the above In the above-described environment for storing a beverage, the environmental management space is housed in a space inside the case. In another aspect of the invention, the storage tank is maintained in a positive pressure by a sterile gas, and is filled from the storage tank. The liquid transporting system of the machine is carried out by using a sterile gas. Further, the present invention relates to a method for producing a beverage in the above-mentioned container, wherein the 312XP/invention specification (supplement)/96 7/96126566 10 200821256 is used for the surrounding environment. After the sterilization after the sterilization, the use of 65 ° C ~ 100 ° C warm water, it also has a sterilization function." Furthermore, another invention in this case is the manufacture of the above-mentioned containered beverage ^ ' The agent that pre-sterilizes and cleans the surrounding environment for the cleaning, filling and sealing of the bottle and the cap, and uses the acetic acid-based agent, hydrogen peroxide, ozone-based agent, and hypochlorite. In the chlorine-based bactericide: (Effect of the invention) According to the method for producing a beverage containing H, the acid such as =, beverage, or tea or milk beverage can be used in a non-return container, %<& 'When sterilizing with a chemical solution or aseptic washing with a sterile filling method, it can be filled at room temperature, which can reduce the decrease in flavor due to thermal deterioration of the contents as in the filling method. In this case, it is possible to obtain a container-packed beverage that is as good as the aseptic filling method. At the same time, compared with the no-filling method, the equipment is relatively simple, and the liquid medicine is not used, because the equipment cost and operating cost are reduced, and at the same time, it can be lowered. The efficiency and highness of the J-clothing k production line: the door. Because the container does not require heat resistance and decompression deformation resistance, the container can be thinned and the container cost can be reduced. Further: Because there is no need for post-sealing sterilization and cold method, the equipment is simpler and does not require a large amount of warm water, and the operating cost can be increased to the speed of the production line. t, phase loading steps, etc., thus

According to the local 312XP/invention manual (supplement) for the heat sterilization and cleaning of the surrounding ring 彳 彳 彳 H H H 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 2008 For tea, milk drinks, etc., the restriction of the drug is limited to the surrounding environment of the container cleaning, filling and sealing, and the cleaning solution is not required, so a large amount of liquid medicine such as aseptic filling method is not required. Specially, it can be filled at room temperature, which can reduce the hot filling method, and the fragrance can be reduced. For example, aseptic filling can be obtained: less agent and cleaning solution can be used, so it can be completed according to small-scale equipment, and S 2 should be sealed. After the sterilization and cooling, compared with the hot filling method, it can be sighed, and the equipment cost and operating cost are greatly reduced. The method for producing a packaged beverage according to the present invention has the above-mentioned effects: two drinks: ΡΗ 4.6 or more, and the catechin content is 30 or more. The bactericidal value of the beverage is 13517 or more. Also, the heat sterilization "slowly cools to room temperature after sterilization, so that it can alleviate the thermal deterioration of the 'weiwei (four) taste. Moreover, the tea beverage containing ΡΗ 4.6 and the catechins, because of the sealed and sealed environment It is an environment in which the dental plaque cannot survive, so that the beverage can be sterilized and cleaned by applying warm water to the container, so that it is no longer necessary to perform sterilization through the sterilizer after filling. The containerized beverage according to the present invention In addition to the effects of the above-described invention, when the beverage is an acidic beverage having a pH of less than 4·6, it is possible to prevent the sterilizing value of the cough acidic beverage from being 30 minutes or more. The sealed bacteria multiply, and because of the rapid cooling after heat sterilization, (4) can prevent the deterioration of flavor and composition, and in the 312 ΧΡ / invention manual (supplement) / 96-11/96126566 12 200821256 Before the beverage is filled, the sterilization and cleaning are performed by using warm water, so that it is no longer necessary to perform sterilization by the sterilizer after filling, and the method for manufacturing the packaged beverage according to the present invention is to perform hot water sterilization, content filling, and The environmental management space sealed by the container is set to be accommodated in the space inside the box, and the space can be isolated from the outside to prevent contamination from the external environment.

Further, according to the method for producing a packaged beverage of the present invention, in addition to the above-described effects, it is pressed from the storage tank toward the filling machine by a sterile gas, whereby the pump which is difficult to sterilize without using a fine portion can be used. In the case of liquid transportation, the sterility of the liquid transport mechanism can be easily achieved, and at the same time, the situation in which the external gas enters due to the positive pressure in the path can be prevented, and the beverage will not be contaminated by the external gas. According to the method for producing a container-packed beverage of the present invention, in addition to the above-described effects, in the cleaning of the surrounding environment after the sterilization of the medicament, the warm water also has a sterilization function when the temperature is used in the order of 10 to 10 generations. For example, when riding a sterile filling, the temperature of the medicament can be lowered. As a result, it is possible to suppress the agent T solution: the shape 'increased the number of reuses, and at the same time, it is possible to reduce the sterilizing effect on the machine-made bacterium. In the present month, the sterilizing effect can be more reliably enhanced by pre-sterilizing and cleaning the surrounding environment in which the container and the cap are filled and sealed by the designated medicinal agent. [Embodiment] Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings. The beverage system to which the present invention is applied is PH 4.6 or higher, and the catechin content is 312 ^ ^ / invention specification (supplement) / 96 · 11 / 96126566 13 200821256 3 0 mg % or more of green tea, oolong tea, etc., or的 Η Η 4 4 饫 饫 饫 饫. The above acidic beverages include natural juices, fruit juice drinks, pulps, clams, fruit juice refreshing drinks, fruit fruit drinks, lemon tea, sports drinks, and the like. Furthermore, the container used in the method of the present invention is a polyester bottle such as a PET bottle, such as a polyester bottle such as a polyester cup or a tray, and a metal bottle. Canned food, etc. The present invention is particularly suitable for the above-mentioned beverage production of PET bottles, from the viewpoint of alleviating the pressure-resistant resistance conditions of PET bottles and achieving thinning. In the method for producing a container material according to the embodiment of the present invention, the content 2 beverage is subjected to heat sterilization by the s warm-time sterilization method, (4) the predetermined bactericidal value, and then rapidly cooled to a normal temperature 〇5 to 4 〇. After that, it is stored in a storage tank that has been sterilized and cleaned in advance according to the conditions of the above-mentioned beverages. In the present invention, all the equipment such as the above storage tank, at least the portion of the liquid contact surface, pre-Φ first uses steam or hot water, according to the sterilization value of the content of the beverage, the sterilization value of the same level, the heat sterilization, and Use 65 for the space environment where the inner surface of the container and the container are sterilized, cleaned, filled, sealed, and outside the device. (:~lGGt: The hot water is heated to kill and clean, and forms a management space that is isolated from the outside environment. Then, the cooled drink II is stored in the storage tank, and the storage tank is utilized. When the sterile gas is maintained at a positive pressure, by feeding the content liquid to the filling machine, the liquid supply path can be formed into a closed liquid path that does not infiltrate air from the outside, and is isolated from the outside and sterilized. In the management space, the above-mentioned food is filled in the above-mentioned sterilized container under the 312XP/invention manual (supplement)/96-11/96126566 14 200821256 hang/m, and the container is sealed. After the mountain seal, There is no need for cooling and heating, and the inspection and packing steps can be directly performed in this state. 1. When the beverage of the internal material is more than 4·6 and the catechin content is 30 mg%, the remaining beverage is The tea beverage can be obtained by a method of obtaining a bactericidal value of 135 ° C or 7.58 seconds of the same level or higher, and # heat sterilization by a method such as a high-temperature short-time sterilization method. The present inventors have a catechin content of 1015 mg% to 50 mg. % of drinks, investigating catechins The results are shown in Table 。. The results are shown in the table. In the table, "〇" is confirmed to have an antibacterial effect, and △" is based on the strain, and it has been confirmed to have an antibacterial effect and has no antibacterial effect. X" was not confirmed to have an antibacterial effect. [Table 1]

------JX X x As shown in Table 1, when the catechin content is 27mg% of the tea beverage, although it is recognized that it has anti-g effect on most of the spores, it is partial to the bud. The antibacterial effect is less. As a result of the above, it is known that the tea and the material in the present invention are in the form of a beverage having a catechin content of 3 Gmg% or more. In addition, there is no antibacterial effect on some of the non-Cytobacteria, mold and yeast, and catechins. These bacteria can be sterilized by heating at a low temperature. As described above, the case of tea beverage containing t catechin in an amount of mg30 mg Uxjl, 312XP/invention specification (supplement)/96-11/96126566 15 200821256 because even the tea beverage is still not resistant to sputum No corruption concerns. In addition, when the beverage is in the form of an acidic beverage having a pH of less than 4.6, the beverage is heated at 85 ° C for 30 minutes, and the succulent fruit of the same grade or more is heated and sterilized for a short period of time. . The following representative examples are for filling the PET bottles with the beverages, as shown in the schematic diagram of the production line shown in Fig. 1, and the flow chart shown in Fig. 2. " In the manufacturing line of the packaged beverage of the present embodiment shown in Fig. 1, the bottle 2 and the cleaning device 10, the filling machine u, the capping machine 12, and the cap sterilization and cleaning device (not shown) are provided in The clean room 15 of the environmental management space 14 is formed. In addition, in this specification, the "environmental management space" refers to a space in which the filling and sealing device and its surrounding environment are heat-sterilized by 65t~l(10) C hot water and cleaned, and then isolated from the outside. It is positively pressurized to the outside, and the outside air is not formed; it is easy to flow into the state. The sterilization and cleaning of the surrounding environment is carried out before the start of the container-packed beverage purple enamel, as shown in the figure! : fixed hot water jet nozzle 17, 俾 旋转 旋转 旋转 容器 容器 容器 容器 容器 容器 容器 容器 容器 容器 容器 容器 容器 容器 容器 容器 容器 容器 容器 容器 容器 、 、 、 、 、 、 填充 填充 填充 填充 填充 填充 填充 填充 填充 填充 填充 填充 填充 哈 哈In addition, the method of the above-mentioned method of the above-mentioned Patent Document 2 can be appropriately employed, and the detailed description will be omitted here. In the present embodiment, the environmental management is based on ^^^. The external bottle supply device is transferred to the 祢靳衿n ^ ft exhibition m circle in the 官境官理空间 14 and the killing of the bottle in the cleaning device is at least 65t inside the bottle surface (best outside the picnic) :~100° C hot water 312XP / invention manual (supplement) / 96 seven / 96126566 16 200821256 The implementation of heat sterilization. Killing time is 3 seconds to 1 () seconds. According to the use of hot water while performing bottle sterilization and killing after the bottle There is no need to perform another cleaning step. Second, the same: Kill: Supply the cap from the bottle cap supply outside the management space to the bottle and the cleaning device in the management space. The inner surface of the cap is sprayed with 65C~100C hot water for heat sterilization.

On the other hand, the beverage of the content liquid is blended by the mixing tank 2 又 which is placed outside the clean box, and stored in the equalization tank 2 1 , and then supplied to the high temperature short. The time sterilizer 22 and the rapid cooler 23 perform short-time sterilization and rapid cooling of the surface temperature. High-temperature short-time sterilization is the use of hot water riding bottle (four) surface (four), for example, the bottle can be placed in an inverted state, and then sprayed from the hot water nozzle nozzle. Similarly, the inner and outer sides of the lid are sterilized by hot water, and the bottle cap that moves in the chute formed of the wire or the cap that moves the opening toward the lower side by the turntable is used from the hot water spray nozzle. The inside and outside are sprayed with hot water for implementation. The bottle that has been sterilized and cleaned is supplied to the filling machine. The filling of the beverage is performed by the filling machine. Further, the caps are supplied to the capping machine 12, respectively, and the caps of the filled beverages are bottled and the bottles are sealed.

In the case of the tea beverage having the above-mentioned beverages of ρΗ4.6 or more and catechins of 3〇mg% or more, in order to obtain 135, 7.58 seconds of sterilization value of the same level or higher, and high temperature and short time sterilization. Further, when the above-mentioned beverage is an acidic beverage having a pH of less than 4.6, the beverage is subjected to heat sterilization for a short period of time, for example, at 93 to 95 ° C to obtain 85. 〇, 3〇 minutes equivalent 312XP / invention manual (supplement) / 96-11/96126566 17 sterilization value above 200821256.

;: The 郃 郃 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉 藉About 35t: .乂口田' but depending on factors such as the type of drink and the season, U can be used

Fan Wei. (4) The fast-cooled drinking money is stored in a sterile tank. The storage tank 25, the rapid cooler 23, and the following: the liquid interception: the filling machine u, the piping connected thereto, and the like, all of the liquids are connected in advance to obtain the sterilization condition of the filled beverage. Or hot water is sterilized and cleaned to form a sterile closed path. In particular, the storage tank 25 maintains a positive pressure state by means of a sterile gas 俾 to prevent the entry of outside air, and the stored beverage is sent from the storage tank through the pressure of the sterile gas to transport the beverage from the top tank 26 to the filling machine. In this way, it is possible to carry out liquid transport without erroneously sterilizing and sealing, and it is difficult to sterilize, even if the beverage maintains sterility at normal temperature. The top tank 26 is also formed in a completely sealed type, and the beverage stored in the top tank 26 is delivered to the filling machine by pressurization of the sterile gas and filled in the bottle in the sterilizing environment management space. The bottle filled with the beverage is transferred from the filling machine to the capping machine 12 provided in the environmental management space, and is configured in the environmental management space by using the cap supply device disposed outside the environmental management space. The bottle cap sterilization and cleaning device is supplied, and in the cap sterilization and cleaning device, the bottle cap which is sterilized and cleaned under the same conditions as the bottle is completely sealed. However, after the 3l2XP/invention manual (supplement)/9641/96126566 18 200821256, the sealed bottle does not need to be subjected to a post-sterilization step and a cooling step after passing through the sterilizer and the cooler as in the conventional hot filling method. The product inspection step, the packing step, and the like can be directly performed. Fig. 3 is an explanatory view showing a sterilization/cleaning method of the present invention using a pharmaceutical agent in a clean box for an environmental management space, and Fig. 4 is a flow chart showing a method of manufacturing the container-packed beverage of the present invention. A method of manufacturing a container-packed beverage according to another embodiment of the present invention is carried out in accordance with the steps of the flow chart shown in Fig. 4. In the figure, the black triangle arrow refers to the flow direction on the production line, while the normal ® arrow refers to the processing. In the method for producing a packaged beverage according to the embodiment of the present invention, the beverage of the content is heat-sterilized by a high-temperature short-time sterilization method until a predetermined sterilization value, and then immediately cooled to a normal temperature (15 to 40%:). Before the operation of the production line 1 stored in the storage tank and the production line 2 for filling and sealing the beverage in the bottle, the sterilization and cleaning treatment surrounded by the single-point key line in Fig. 4 is performed in advance. In the pre-treatment, the rapid cooling device 23, the storage tank 25, and the top tank 26 are sterilized and cleaned by steam or hot water according to the conditions of the above-mentioned beverage plus φ heat sterilization conditions. The filled, sealed space environment is formed as a management space that is isolated from the outside world, and the space is sterilized and cleaned using the medicament before the beverage is filled. In addition, the container and the bottle-cover are also used after at least the inner surface is heated and sterilized by hot water of 65 ° C to 100 ° C. Then, the cooled beverage is stored in the storage tank, and when the storage tank is maintained at a positive pressure by a sterile gas, the liquid supply path is formed by conveying the content liquid to the filling machine. The closed liquid path that does not infiltrate the air from the outside (in Figure 4, the area enclosed by the dotted line 312XP / invention manual (supplement) / 96-11/96126566 19 200821256), and the above-mentioned environmental management that is isolated from the outside and sterilized In the space, the beverage is filled in the above-mentioned sterilized living body at a normal temperature, and the container is sealed. After sealing, no cooling or heating is required, and ‘in this state, it is directly moved to the inspection and packing step. The sterilization and cleaning method of the present invention which is carried out using a chemical in the clean box 15 of the environmental management space 14 will be described using the system diagram shown in Fig. 3. In the figure, the symbol τ is a medicinal tank, the symbol 2 is a warm water tank, the 符号 symbol 3 is a drain groove, the component symbols 4, 5 and 6 are flow path switching valves, the 7 series drug supply pipe, and the 8 series warm water. Supply pipe. First, the switching valves 4, 5, and 6 are mounted in the illustrated state. After being supplied from the chemical tank, the chemical system is supplied to the rotary spray nozzles 16 and the fixed spray nozzles 7 in the clean tank 15 through the supply pipe 7, and is sprayed into the clean tank i5. The environmental management space 14 is sterilized by the action of the ejected medicine, and the ejected medicine flows to the floor portion of the room and is discharged from the discharge tube. At this time, the switching valve 5 is in the illustrated state, so The middle right side flows sideways. The drain tank 3 is provided on the right side, and since the opening and closing valve 6 is in a state of being blocked from the drain tank 3 as shown, the medicine is returned to the tank. The agent to be used is not discarded in a single use, and can be reused during the period in which the sterilization function can be ensured. In addition, since the acidity of the drug is relatively strong, it is necessary to carry out a reduction treatment or a pH treatment at the time of the waste liquid treatment after use. At the end of the sterilization process, the switching valve 4 is switched to be blocked from the drug supply tube 7, and is connected to the warm water supply pipe 8, and the switching valve 6 is provided in a state of being connected to the drain line 3. Then, this time from the warm water tank 2, the warm water through the 312 Bay Ming manual (supplement) grab 11/9612 secret 2〇200821256 from the warm water supply pipe 8 to the clean box 16, and the solid mouth mouth 17, and; == Turning the warm water from the mouth will clean the box! The residual phase in 5 is 5 _ shot. The warm water washing prepared by the jet washing is cleared, because the switching valve 5 at this time will flow from the discharge pipe to the right side. At this time, since the door fi ′ is switched, the water sample 3 is widened toward the medicinal tank 1 in the drawing, and the ventilator is blocked with the ventilator.

fV14: The second step is to complete the environmental management in the clean box 15 (4) to carry out sterilization and cleaning treatment, __ 5 to switch = in the figure to communicate with the left side of the warm water tank 2, ready for the next step. The amount of treatment for a fill and seal in the middle of the generation, the main, the Jie > @ ^ / month wash water 系 according to the equipment rules, about 2~3t' no cover, such as the case of aseptic filling system In the case of a large amount of drainage at about #2 Gt/hour, the present invention is treated in accordance with the batch stored in the drain tank 3. The killing of the environmental management space by the use of the medicament can be carried out according to each manufacturing batch number unit, for example, 2 to 3 batch numbers are implemented each time. In the case of using the acetic acid-based drug, the field's agent is used, and it must be sterilized for 3 minutes. If the decomposition rate at this time is set to 丨, if 5 (TC) is used, it will take only minutes to sterilize. However, if the decomposition rate is 15, and 60 C is used on the right, sterilization is sufficient for 10 seconds, and the decomposition rate is 4. In other words, the increase in the decomposition rate means that the number of times the drug can be reused is reduced, and the drug is reduced. The service life will be deteriorated. If the use temperature is increased, the sterilization effect is improved, but there is a relationship that the service life is deteriorated. For example, the above-mentioned cleaning agent after use of the agent is used (10)~丨〇〇t warm water. Case, 312XP/Invention Manual (Supplement)/96·11/96126566 21 200821256 2 is the function of the sterilizing function of warm water, so that the use temperature of the medicine can be lowered, and the usable life of the medicine can be increased. At high temperatures, there are also problems in which the parts are deteriorated, causing damage to the machine. Furthermore, since the present invention uses a chemical to sterilize the clean box, it is not necessary to clean the sterilized treatment according to the use of the drug and the concentration. To use warm water as described above, use only sterile water for cleaning. In this case, the three-way valve must be used for the switching valve 4, and it is also connected to the aseptic structure. Furthermore, by using an ozone system or the like, In this embodiment, the bottle supply device outside the environmental management space is moved to the bottle sterilization and cleaning device in the environment management space 14 for at least the bottle. The inner surface (preferably the inner and outer surfaces) is carried out by heating it with water. The sterilization time is 3 seconds to 1 second. According to this method, since the bottle is sterilized and sterilized by hot water. Therefore, it is not necessary to separately perform the washing step of the bottle after sterilization, but the purpose of preventing the deformation of _10 and the rinsing of the bacteria attached to the bottle may be performed by using sterile water. The bottle cap supply device from the environmental management space supplies the cap to the cap sterilization and cleaning device provided in the management space, and ejects 65t:~1〇〇°c heat to the inside and outside of the cap. Water to perform heat sterilization The inside and outside of the bottle which is performed by the hot water can be carried out by, for example, using a bottle washing device to place the bottle in an inverted state, and then spraying the hot water from the hot water spray nozzle. Similarly, the bottle cap is used by the hot water. External sterilization, for example, a bottle cap that moves in a chute formed of a wire, or a 312XP/invention specification (supplement)/96·11/96126566 22 200821256 is opened by a turntable: the portion is moved downward π The bottle cap, (4) water spray nozzle is sprayed on the inside and outside of the hot water. The bottle that has been sterilized and cleaned is supplied to the filling machine 11 'Yali filling machine for filling the beverage. In addition, the bottle cap is supplied separately. The capping machine 12 applies a cap bottle to the bottle filled with the beverage to seal the bottle. In the operation of the production line 2 for filling and sealing the bottle, the hot water is sprayed on the filled container to perform heat sterilization. At the time of Fig. 3, since the switching valve 5 is on the left side of the figure, that is, the switch is connected to the water tank 2, the treated water is returned to the warm water tank 2 for reuse. The bottle from the outside of the environmental management space 14 that has been previously sterilized by the drug is a general cleaning, and even if a certain fineness is attached, it is hardly sterilized and cleaned. The treatment of water contamination is therefore reusable and, in this regard, contributes to the reduction of displacement. Since the cap that is carried from the outside is not cleaned like a bottle, the treatment water that is called out from the cap chamber that sterilizes and cleans the cap is turned to the right side of the figure, that is, The form that communicates with the drain tank 3 flows into the drain tank when it is not reused. The amount of treatment such as washing water in a single filling and sealing operation is the total of the previous cleaning water, the sterilization of the cap, and the treated water for cleaning. In addition, as shown in FIG. 1 , the beverage of the gluten solution is blended by the mixing tank 20 provided outside the clean box, and stored in the equalization tank 21, from which f is supplied to the high-temperature short-time sterilizer 22 and rapidly cooled. And add the same short and short between # sterilization and rapid cooling. The high-temperature short-time sterilization system is heat-sterilized by a method such as HTST sterilization method. In the present embodiment, as in the previous 312XP/invention specification (supplement)/96·! cold 126566 200821256 u 'when the above-mentioned beverage is pH 46 or higher, and catechin In the case of a tea beverage containing a quantity of ^, a high-temperature short-time sterilization is performed to obtain a sterilization value of 135 C or 7.58 seconds or more. In addition, when the beverage system j) is not in the case of an acidic beverage of 4.6, the beverage is subjected to a short-time heat sterilization at, for example, 9 39 $c to obtain (4), 3

Sterilization value on. ^ f AW / rapid cooling system allows the beverage that has been sterilized at a high temperature for a short period of time to pass through the rapid cold unit 23, and exchanges with the refrigerant during the passage, and then cools to the normal temperature in a short time. Is it appropriate to set the normal temperature system to approximate? It can vary from 15 C to 40 C depending on the type of beverage and the season. The rapidly cooled beverage is stored in a storage tank 25 composed of a sterile tank. The storage tank 25, the above-described rapid cooler, and all of the liquid sealing doors 0, which will be described later, and the pipes to which they are connected, are sterilized by steam or hot water to form a sterilized product. The position is such that the sterilization condition of the filled beverage can be obtained at the same level or higher, that is, at the same level or higher than 135 ° C and 7.58 seconds. The special storage tank 25 is maintained in a regular state by means of a sterile gas to prevent entry of outside air, and the stored beverage is pressurized by a sterile gas, and the material is conveyed from the hall storage tank through the top tank 26 to the filling machine. By this means, it is not necessary to be completely difficult to completely sterilize and seal by construction, and it is difficult to carry out the two-body transport, even if the beverage can maintain the pressure of the non-bacterial gas at normal temperature, and is fed to the filling machine = The flawless turbulence management space is filled in the bottle. 312ΧΡ/Invention Manual (Supplement)/96_11/96126566 24 200821256 The bottle filled with beverage is transferred from the filling machine to the sealing machine 12 installed in the environmental management space, and is used outside the environmental management space. The cap supply device is supplied to the cap sterilization and cleaning device disposed in the environmental management space, and in the cap sterilization and cleaning device, the bottle cap which is sterilized and cleaned under the same conditions as the bottle is performed. Completely sealed. Then, the sealed bottle does not need to be post-treated after passing through the sterilizer and the cooler, and then subjected to post-sterilization step and cooling step, as in the conventional hot-filling method, and the product inspection step, the packing step, and the like can be directly performed. [Examples] [Example 1] A 2 L green PET bottle was used, and the green tea beverage (pH 5·9, catechin content 52 mg%) was produced by the above-described production method and apparatus. In other words, the bottle that has been heat-sterilized and cleaned at 90 ° C for 3 seconds is subjected to high-temperature sterilization at 135 ° C for 30 seconds, and then rapidly cooled to a room temperature green tea beverage, and stored in advance. Sterilize and clean up to a content of φ sterilizing value and use a sterile gas in a positive pressure storage tank, and from here using sterile gas pressure into the top tank, and then supply to the filling machine, and in the management space, filled in The bottle is sterilized and cleaned in advance using hot water, and sealed by a bottle cap that has been previously sterilized and cleaned. In addition, the liquid path from the rapid cooler to the filling machine is positively pressurized with a sterile gas and forms a closed path from the outside air. In order to investigate the green tea color and flavor change after comparison with the conventional hot-fill method, the green tea beverages obtained after the above-mentioned production were measured, and the pH value, color tone, vitamin 312XP/invention of green tea were measured. Instruction manual (supplement)/96·11/96126566 25 200821256 In addition, the relevant hobby is to carry out a functional test. These results are shown in Table 2, Table 3 and Table 4. The above color tone measurement was carried out according to the L*a*b color system. l value refers to brightness, a value refers to red-green axis, b value refers to mixed color system color of yellow-blue axis, the larger the L value, the brighter the a value is, the more positive the value is, the stronger the redness is. In the negative direction, the greener is stronger. The more the b value is toward the positive direction, the stronger the yellowing is. The more negative the direction is, the stronger the blue is. Further, the value is obtained by calculating the degree to which the linear distance between the two colors in the color space is separated. Further, the measurement of the vitamin C was carried out by measuring the concentration in the unheated state after the blending, and measuring the concentration in the beverage immediately after the production, and investigating the residual rate. The functional test was carried out by a three-point method with higher accuracy than the two-point identification method, and two kinds of tea drinks (A of the examples, b of the comparative example 1) of the comparison object were prepared, and the Α-Α - Appropriate combination of three kinds of Β, α-β-β, and 15 drinkers, and the identification and hobbyist evaluation of both. [Example 2] A 100% orange juice (ΡΗ3·61) acidic beverage was produced by using a PET bottle of 1 5 L in a grain, and the above-mentioned manufacturing method and apparatus were used. Heat-sterilized and cleaned bottle, • Execution of 94·5 to 96. (:, 30 seconds of high-temperature heat sterilization for a short period of time, and then rapidly cooled to room temperature (31t: ~32t in this example) of acidic beverages, storage The bottle is preliminarily sterilized and cleaned to a volume greater than the sterilizing value of the contents and is positively compressed by a sterile gas, and then obtained in accordance with the same 312 ΧΡ / invention specification (supplement) / 9641/96126566 26 200821256 method as in the embodiment 瓶In addition, the filling temperature in this case is 3 〇 C. Then, 'the same as in the case of the first embodiment, 'for the acid-type beverage immediately after the manufacture, in order to investigate the comparison with the case of manufacturing according to the hot charging method. Green tea #pH value, color tone, and vitamin C were measured for the color tone and flavor change of the acidic beverage. The results are shown in Tables 5 and 6. [Comparative Example 1] 'Comparative Example 1 was used in the same manner as in Example 系Capacity 2L PET bottle, 10 = The production method and apparatus described in the above Patent Document 2 were used to produce a green beverage (ρΗ5·9, catechin content: 52 mg%), that is, a high temperature of 135 C for 30 seconds. After sterilization, it is cooled to 65. The green tea beverage is placed in an environmental management space that is separated from the outside by a box, and is filled with a filling machine and a capper that are sterilized and cleaned under the same conditions as the container. After 9 (TC, 3 seconds hot water sterilization / cleaning bottle, and sealed. Then, use a simple cooling water shower to cool the PET bottled green tea beverage to room temperature, you will get a tea drink. The green tea beverage obtained immediately after the completion of the production (in this case, after cooling) was the same as in Example ,. In order to investigate the color tone and flavor change of green tea, the pH value, color tone, and vitamin C of green tea were measured. 'According to the same method as the examples, the identification and functional evaluation of the two were carried out using the three-point method. These results are shown in Tables 2 to 4 together with the examples. [Comparative Example 2] Comparative example 2 In the same manner as in the first embodiment, the production method 312XP/invention specification (supplement)/96-11/96126566 27 200821256 and the apparatus described in the above Patent Document 2 are used in the same manner as in the first embodiment. The production of 100% orange juice (ρΗ3·61) is carried out. That is, the acidic beverage which has been sterilized by a high temperature for a short period of time of 94.5 to 96° 0:30 seconds, and then cooled to 67 to 68 = is placed in the pre-passing box. In the environmental management space that is isolated from the outside world, and using a filling machine and a sealing machine that have been sterilized and cleaned under the same conditions as the container, and filled with water at a filling temperature of 65 ° C for 9 (TC, 3 seconds of hot water sterilization and cleaning) In the bottle, and sealed. Then, the PET bottled acidic beverage is cooled to room temperature by a simple cooling water shower to obtain an acid material. With respect to the acidic beverage obtained as described above, the beverage immediately after the completion of the production (in this case, after cooling) was measured in the same manner as in Example 2, in order to adjust the color tone and flavor change of the 100% orange juice. pH, color, vitamin C. These results are shown in Table 2 and Table 6 together with Example 2. [Evaluation of Examples and Comparative Examples] (In the case of tea beverage) pH value, color tone: [Table 2] pH L value a value b value ΔΕ Blending unheated product 6. 38 90· 90 -9· 90 29. 49 Reference Example 1 6. 23 89. 25 -8· 44 32. 23 3. 52 Comparative Example 1 6. 19 89. 00 - 8· 14 33. 88 5· 10 It is known from Table 2 that 'Example 1 and In Comparative Example 1, when compared, Comparative Example 1 'apparently the color tone was close to the blended unheated product' maintained a fresh color tone. Further, it was found that the pH value was also maintained in the state in which i was maintained closer to the unheated product. 312XP/Inventive Manual (supplement)/96-11/96126566 28 200821256 Vitamin C Residual Rate · [Table 3] Degree of Sustainability (ppm) Residual Rate (%) Blended Unheated Product 283 100. 0 Example 1 236 83. 4 Comparative Example 1 215 76. 0 1 % 83⁄4 .〇/ 〜 千千You blended unheated product, Example 1 is 83·4%, and Comparative Example 1 7 is entangled from π, 〗 〖76/0 ' The vitamin C residual rate is higher in the case of the obvious embodiment. 4 a hospitality evaluation: [Table 4] Examiner 1 5 identification test corrects 9 ''^ 9 identification test Affected hobby test 'Who good example 1 has 7 people, like comparison case 1 There are 2 j% hazards, the effective difference is within 5% hazard rate, prefer the example (normal temperature filling) Remarks energy zone 7 _ ^ n & 5 Dingqiao stone box and armor, can be divided into examples and comparative examples Among the 9th place, those who like the embodiment have a 'display' and the embodiment is more overwhelming than the preference of the preference. (observation of long-term change) A A 2 L PET bottled green tea beverage prepared in the above Example 1 was stored at 2 °C for 2 weeks, and the microbial deterioration of the contents was visually observed, and the green tea beverage was observed. The condition is good and there is no turbidity caused by poor microbial cross. 312XP/Inventive Manual (Supplement)/96-11/96126566 29 200821256 (In case of 100% orange juice (acidic beverage)) pH value, color tone: [Table 5] Blending unheated product pH L value a value b value ΔΕ 3 61 66. 66 22. 6 42. 98 Reference example 2 3. 51 65. 35 23. 48 42. 61 1. 62 Comparative example 2 3. 51 64. 95 24. 78 42. 2 2. 88 It is understood from the above that when Example 2 is compared with Comparative Example 2, the object of Example 2 is significantly closer to the blended unheated product than Comparative Example 2, and a fresh color tone can be maintained. That is, the 1%% orange juice of Comparative Example 2 was lower in L value (brightness) than in Example 2, the a value (red) was increased, and the b value (yellow) was lowered. Vitamin C Residual Rate: [Table 6] Concentration (ppm) Residual Rate (%) Blended Unheated Product 283 100. 0 Example 2 270 95· 4 Comparative Example 2 245 86. 6 As shown in Table 6, the residual of vitamin C銮铖 ▲ Tianren master t | y, % 仔+ blended unheated product, Example 2 was 95. 4%, and Comparative Example 2 was a rr β. / 〇〇 θ ^ (1) Ma 86 · 6%, apparently Example 2 The vitamin C residual rate was higher in the October condition. (Comprehensive evaluation) For the color tone measurement, the pH value measurement, and the residual rate of vitamin C of the object J 1 2 of Examples 1, 2 and Comparative Examples 1 and 9, it is better to compare only the % of the sample after the electricity g system. For example, and maintaining a fresh color tone, the Vita + his p C residual rate is also high, and it is confirmed that 312 Χ ρ / invention manual (supplement) / 96-11/96126566 30 200821256 can obtain a beverage of excellent quality. Further, even in the results of the examiner functional test of the first embodiment and the comparative example 1, the result of the preference for the article was highly overwhelming, and it was confirmed that the method for producing the packaged beverage of the present invention was applied. The effectiveness of tea drinks and acidic drinks. [Example 3] A PET bottle having a capacity of 2 L was used, and a green tea beverage (ΡΗ5.9, catechin content: 52 mg%) was produced by the above-described production method and apparatus. Xin is the management space for cleaning, filling and sealing the container. Pre-use of a peracetic acid-based drug (trade name: T〇yo Active) at a concentration of 20 °C at 40 ° C for 10 minutes, then use 9 〇 ac The hot water was cleaned and it was confirmed that the bacterium having a general name of "B·subti 1 is, B· coagulans" had a bactericidal effect of 6D or more. In addition, it will be 9 times for hot water. (::, 3 seconds heat-sterilized and cleaned bottle, subjected to 13 5 ° C, 30 seconds high temperature for short-time heat sterilization, then rapidly cooled to room temperature green tea beverage, stored in pre-sterilized and cleaned up content The sterilizing value is higher than the sterilizing value and is passed through the aseptic gas in a positive-pressured storage tank, and is then sent to the top tank by means of sterile gas, and then supplied to the filling machine, and filled in the management space, pre-sterilized by hot water. The bottle is sealed by a bottle cap that has been previously sterilized and cleaned, and the liquid path from the rapid cooler to the filling machine is pressurized with a sterile gas to form a closed path from the outside air. ^ For the green tea beverages that have been manufactured as described above, in order to investigate the green tea color and flavor changes after comparison with the conventional hot-filling method, the pH value, color tone, and vitamin C of green tea were measured. The related hobby system is subjected to a functional test. The results are shown in Table 312XP/Invention Manual (Supplement)/96·11/96126566 31 200821256 7, Table 8 and Table 9. Tone-based assay as above, using the L > ica) | cb > KL star · a star • b star) color system determination purposes. Further, the measurement of vitamin C measures the concentration in the unheated state after blending, and measures the concentration in the beverage immediately after the production, and investigates the residual ratio. The functional test was carried out by a three-point identification method with higher accuracy than the two-point identification method, and two kinds of tea drinks (A of Example 3, A of Comparative Example 3) were prepared, according to AAB, ABB, etc. Appropriate combinations of the three types, and 20 applicators to try to drink, and the identification and hospitable function evaluation of the two. [Example 4] A PET bottle having a capacity of 1·5 L was used, and a 100% orange juice (ρΗ3·61) acidic beverage was produced by the above-described production method and apparatus. In other words, in the management space for cleaning, filling, and sealing the container, a peracetic acid-based chemical (trade name: T〇y〇Active) of φ and a concentration of 2〇〇〇PPm is used for sterilization for 10 minutes, and then 90°c heat is used. Water is cleaned. In addition, the bottle which has been heat-sterilized and cleaned by hot water at 90 ° C for 3 seconds is subjected to high temperature and short-time sterilization at 94·5 to 96 ° C for 30 seconds, and then rapidly cooled to room temperature (this embodiment) In the example, the acidic beverage of 31 ° C to 32 is stored in a storage tank which is pre-sterilized and cleaned up to the sterilization value of the contents and is positively compressed by a sterile gas, and then is the same as in the third embodiment. The method of obtaining a bottled acidic beverage. In addition, the filling temperature in this case is 3 〇 t. Then, as in the case of Example 3, for the acid 312XP/invention specification (supplement)/96-11/ after the production. 96126566 32 200821256 Beverages, the green tea pH and vitamin C were measured by comparing the color tone and flavor change of the acidic beverages prepared according to the conventional hot filling method. The results are shown in Table 1. [Comparative Example 3] In Comparative Example 3, the same capacity 2LipET bottle as in Example 3 was used, and the green tea beverage (PH5.9, catechin content) was produced by the production method and apparatus described in Patent Document 2 described above. Manufacture of 52mg%). The green tea beverage which has been sterilized at 135 ° C for 30 seconds and then cooled to 65 ° C, is placed in an environmental management space that is separated from the outside by a box, and is used under the same conditions as the container. The sterilized/cleaned filling machine and capping machine are filled in a 9 (TC, 3 second hot water sterilized/cleaned bottle and sealed. Then, the PET bottle is filled with green tea by simple cooling water. When the beverage is cooled to a normal temperature, the tea beverage is obtained. The green tea beverage obtained as described above is the same as in the third embodiment after the production (in this case, after cooling), in order to investigate the color and flavor of the green tea. The change was carried out to determine the pH, color tone, and vitamin C of green tea, respectively. Further, according to the same method as in the examples, the identification and functional evaluation of the two were performed using a three-point identification method. These results were recorded together with Example 3. In the case of the comparative example 4, the PET bottle of the same capacity as the case of the example 4 was used, and the manufacturing method of the above-mentioned patent document 2 was used similarly to the comparative example 1. Device, into 100% orange juice (ΡΗ3·61). That is, it will be heat-sterilized by 94.5~96° (:, 30 seconds high temperature for a short time, then cooled to 67~68 312XP / invention manual (supplement) / 96·11 /96126566 33 The acidic beverage of 200821256 °c is placed in an environmental management space that is separated from the outside by the box, and is filled with a filling machine and a capping machine that have been sterilized and cleaned under the same conditions as the container. (: Filled in a 9 (rc, 3 second hot water sterilized and cleaned bottle, and sealed. Then, use a simple cooling water shower to cool the PET bottled acidic beverage to room temperature, then get an acidic drink. With respect to the acidic beverage obtained as described above, the beverage immediately after the production (in this case, after cooling) was measured in the same manner as in Example 4, in order to investigate the color tone and flavor change of the orange juice. pH, color, vitamin C. These results are shown in Table 丨〇, Table 上上上〇 [Evaluation of Examples and Comparative Examples] (in the case of tea beverage) pH value, color tone: [Table 7] pH L value a value b value △ E blended unheated product 6. 44 91. 50 -10.30 30. 05 Reference example 3 6. 30 89. 95 -8· 50 33. 35 3· 69 Comparative example 3 6· 25 88. 91 - 8.20 34. 11 5. 25 It is known from Table 7 that Example 3 and Comparative Example 3 are relatively sleepy, and compared with Comparative Example 3, the color of the sample is similar to that of Comparative Example 3. 'Keep fresh tones. In addition, it is known that the pH value is also the same as that of the unheated product. , 17 cases of 3 vitamin C residual rate: [Table 8] 312XP / invention manual (supplement) / 96-11/96126566 34 200821256 concentration (ppm) residual rate (3⁄4) blended unheated product 305 100. 0 Example 3 260 85. 2 Comparative Example 3 236 77. 4 a As shown in Table 8, the residual rate of vitamins (^ is blended unheated, Example 3 is 85.2%) and Comparative Example 3 is 77.4%, obviously In the case of the example, the vitamin C residual rate is higher. Hobbyist evaluation: [Table 9] Identification test _ Affected 12 hobby test 12 Appraisal test Affected, 8 people who like Example 3 have a preference Example 3: 5% of the 5% risk rate is effective variability (normal temperature filling) Among the 12 digits which can distinguish between the examples and the comparative examples, 8 of the preferred examples are shown, and the examples are shown. (3) The taste of the object is more overwhelming than the preference for the object of Comparative Example 3. (Long-term change observation) 2L PET bottled green tea beverage prepared in the above Example 3 was stored at room temperature for 2 weeks. According to the visual observation of the microbial deterioration state of the contents. The result 'observed that the green tea beverage was in good condition. There is no turbidity caused by microbial deterioration. (100% orange juice (acidic beverage)) pH, color tone: 312XP / invention manual (supplement) / 96-11/96126566 35 200821256 [Table 10] pH L value a value b value △ E blended unheated product 3· 55 67. 61 22. 00 43· 32 Reference example 4 3· 46 65· 90 24· 10 43. 01 2. 73 Comparative example 4 3. 46 65 03 25· 04 42. 60 4. 05 - It is known from Table 10 that when Example 4 is compared with Comparative Example 4, the material of Example 4 is significantly closer to the blended unheated product than Comparative Example 4. The fresh color tone can be maintained. That is, the 1%% orange juice of Comparative Example 4 has a lower L value (brightness), a value (red) rises, and _1) value (yellow) compared to the example 4. reduce. Vitamin C Residual Rate: [Table 11] Concentration (ppm) Residual Rate (%) Blended Unheated Product 320 100. 0 Example 4 295 92. 2 Comparative Example 4 276 86. 3 As shown in Table 11, the residual of vitamin C The rate was adjusted to the unheated product, and the actual example 4 was 92. 2%, while the comparative example 4 was 86.3%, and the vitamin c residual rate was significantly higher in the case of Example 4. (Comprehensive evaluation) / Regarding the color tone measurement, the pH value measurement, and the vitamin C residual ratio of Examples 3 and 4 and Comparative Examples 3 and 4, it was confirmed that the examples were superior to the comparative examples, and the color tone was kept fresh. The residual rate of vitamin C is also high, and a beverage of superior quality can be obtained. Moreover, even in the case of the tester g of the third embodiment and the comparative example 3, the result of the test is 312XP/invention specification (supplement)/96-11/96126566 36 200821256 As a result of this, it is confirmed that the method of applying the method of applying the method of the present invention to the tea beverage and the acidic beverage. (Industrial Applicability) The method for producing a container-packed beverage of η can be used for beverages such as green tea and oolong tea, such as _·6 and 含有 含有 含有 , 6 6 6 6 6 6 6 6 6 6 6 6 The manufacture of container-packed beverages for non-rich nutritious beverages after heating. The crying is not limited to synthetic resin bottles such as PET bottles, but is also applicable to metals. Bottles, metal cans, glass bottles, etc. BRIEF DESCRIPTION OF THE DRAWINGS Fig. 1 is a schematic view showing a manufacturing system for carrying out a method for producing a packaged beverage according to an embodiment of the present invention. Fig. 2 is a flow chart showing an embodiment of a method for producing a packaged beverage according to the present invention. The illustration of the sterilization and cleaning method of the present invention which is carried out using a chemical in a clean box as an environmental management. Figure 4 is a flow chart showing another embodiment of the method for manufacturing a container-packed beverage of the month I. [Main component symbol description] 1 Pharmacy tank 3 2 Warm water tank draining Cao 6 7 Flow path switching valve drug supply pipe 312XP / invention manual (supplement) /% seven /96126566 37 200821256 8 Warm water supply pipe 10 bottles sterilization And cleaning equipment 11 Filling machine 12 Capping machine 14 Environmental management space 15 Clean box 16 Rotary hot water jet nozzle 17 Fixed hot water jet nozzle 20 Blending tank 21 Equalization tank 22 South temperature short time killer 23 Rapid cooler 25 Storage tank 26 top slot

312XP / invention manual (supplement) /9641/96126566 38

Claims (1)

200821256 X. Patent application scope: 1. A method for manufacturing a container-packed beverage, which comprises: pre-treating a container and a bottle cap to clean, fill and seal the peripheral ring & 'Use 65 ° C ~ lGGt Heat 7jc or medicinal agent, performing heat sterilization and cleaning; the liquid feeding path to the cooling machine, the storage tank and the filling machine is preheated and heated under the condition that the heating and sterilizing conditions of the filled beverage are the same or higher. And the step of cleaning; and at least the inner surface of the container and the bottle cloud is heated and killed by using the step ~ 丨 _ warm water; and the heated (four) line of the filled drink (four) is heated until the predetermined sterilization value is reached, and then the rapid Cooling to normal temperature 'storing the cooled beverage in the above-mentioned storage hopper' is sent to the filling machine by the liquid (4), so that the liquid supply path is opened to a closed path that does not infiltrate the air from the outside. And forming an environmental management space that isolates the surrounding environment from the outside, and in the management space, the beverage is filled in the sterilization container at a normal temperature, and is sealed. 2. The method for producing a packaged beverage according to the scope of the patent application, the bean: the above-mentioned beverage is a sterilizing value of a grading amount of 4.6 or more and a catechin content of more than 7.5 sec. Order heat sterilization. 3. The manufacturing method of the container material according to the scope of the patent application, 312XP/mmm (mm/96^1/96126566 39 200821256 5. The method for manufacturing a containerized beverage according to claim 1 of the patent scope, wherein The storage tank is maintained at a positive pressure by a sterile gas, and the liquid transport from the storage tank to the filling machine is pressurized by a sterile gas. 6. The method for manufacturing a packaged beverage according to claim 1 of the patent scope is For the use of the medicinal agent in the surrounding environment, the sterilizing and washing after washing, the use of 65 ° ~ 100 ° C warm water, and it also has a bactericidal function. 7. Manufacture of the containerized beverage according to the scope of claim 1 A method in which a container for sterilizing, filling, and sealing a container and a cap is sterilized and cleaned in advance, and a peracetic acid-based agent, a cerium peroxide, an ozone-based agent, or a hypochlorous acid-containing chlorine is used. Any of the fungicides. 312XP/Invention Manual (supplement)/96-11/96126566 40