WO2008012996A1

WO2008012996A1 - Process for producing packaged drink

Info

Publication number: WO2008012996A1
Application number: PCT/JP2007/061608
Authority: WO
Inventors: Katsumi Senbon; Takeshi Iwashita
Original assignee: Toyo Seikan Kaisha, Ltd.
Priority date: 2006-07-26
Filing date: 2007-06-08
Publication date: 2008-01-31
Also published as: TW200821256A; US20090320415A1; KR20090034816A

Abstract

It is intended to provide a process for producing a packaged drink whereby filling can be performed at room temperature without resorting to using a chemical or sterile water, the favorable taste and flavor of the content can be maintained while relieving the thermal degradation thereof, it becomes unnecessary to employ a heat-resistant container or to thermally sterilize or cool after sealing, and thus both of the equipment cost and the running cost can be largely reduced. After thermally sterilizing the content to give a definite sterilization value, it is quickly cooled to room temperature and then stored in a storage tank that has been preliminarily sterilized under such conditions as being equal to or exceeding the thermal sterilization conditions for the contents. While maintaining the storage tank under positive pressure with the use of a sterile gas, the content is fed into a filling machine that has been preliminarily sterilized under such conditions as being equal to or exceeding the thermal sterilization conditions for the contents. Thus, the liquid-feeding system ranging from the storage tank to the filling machine is made a closed liquid-feeding pathway free from the invasion of air from the outside. The drink is filled into a container having been sterilized with hot water in an environment-controlled space isolated from the outside wherein the surroundings have been thermally sterilized and washed with hot water at 65oC to 100oC.

Description

Specification

Method for producing containerized beverage

Technical field

[0001] The present invention relates to a method for producing container-packed beverages, particularly container-packed beverages such as container-packed tea beverages and container-packed acidic beverages.

Background art

Conventionally, for example, a hot pack method and an ace boutique filling method are known as methods for producing low-acid beverages such as PET bottle-packed tea beverages and acidic beverages such as fruit juice-containing beverages. The hot pack method is, for example, tea beverages, etc., for low acid beverages with a pH of 4.6 or higher, equivalent to 120 ° C, 4 minutes or more, and for acidic beverages with a pH of 4.6 or lower, 85 ° C, equivalent to 30 minutes By sterilizing by heating and filling each of the cleaned containers with the liquid temperature maintained at 65 ° C to 90 ° C, the containers are sterilized with the heat of the contents and sealed. After that, in order to sterilize the head space part of the container and the inner surface of the cap, the container is inverted immediately after sealing and sterilized by contacting the inner surface of the cap and so on. After spraying on the outer peripheral surface of the container and sterilizing by heating at 75 ° C for 3 minutes, it is cooled to room temperature (see Patent Document 1 as an example).

[0003] The hot pack method has a major problem that the contents are maintained at a high temperature of 60 ° C or higher for a long time and the contents are filled in that state, so that the contents are quickly deteriorated in flavor and flavor due to thermal deterioration. There is S. On the other hand, the container surface must be in a heat-resistant container because it is in contact with a hot beverage at the time of filling. Therefore, in order to secure the strength that can withstand negative pressure, the thickness must be increased, and the container cost is high. Furthermore, in terms of equipment, there is a disadvantage that a long pastorizer for post sterilization and cooling is required, which increases installation space and equipment costs. Furthermore, from the viewpoint of running cost, there is a drawback that a large amount of hot water is required in the pastoriser, and the amount of water and energy cost increase.

[0004] On the other hand, in the case of boutique filling method, beverages that have been sterilized at high temperature and short time by means such as heat exchange in advance and then cooled to room temperature are sterilized with chemicals such as hydrogen peroxide and peracetic acid and washed with sterile water. Filled and sealed at room temperature in a sterile environment in a clean container that does not require heat resistance. This method guarantees hermetic sealing in a completely aseptic condition, so it can be applied to filling beverages containing milk that are easy to grow acidic drinks, tea, and spore bacteria such as Clostridium botulinum, while filling at room temperature. It has the advantage of less heat deterioration of the contents, but requires a chemical treatment device and a sterilizing chemical for container sterilization, and also a cleaning device and a large amount of sterile water for container cleaning. Therefore, there is a problem that the equipment, clean noreme and control thereof for realizing these processes become large, and there is a great equipment cost and running cost.

Therefore, as a method for solving the problems of the conventional hot pack method and the ase boutique filling method, the present inventors have made a tea beverage with a catechin content of PH 4.6 or more and a catechin content of 30 mg% or more or less than PH 4.6. After heat sterilization of the acidic beverage, maintain at a temperature of 60 ° C-70 ° C, while at least the inner surface of the container 65 ° C ~: heat sterilization with hot water of 100 ° C The beverage is filled into the sterilized container at a filling temperature of 60 ° C to 70 ° C in an environmental management space separated from the outside where the surrounding environment is sterilized by heating with hot water of 65 ° C to 100 ° C. We proposed a new hot-packing method that cools to room temperature below 40 ° C after sealing (see Patent Document 2).

Since this method does not require a post-sterilization step after filling and sealing, it eliminates the need for a pasteurizer, which is a long facility, and can reduce equipment costs and running costs compared to the conventional hot pack method. Although it has the advantage that the conditions related to the resistance to deformation under reduced pressure can be relaxed, it requires a cooling process after sealing, and it is less relaxed than the conventional hot pack method. Degradation of flavor and flavor due to aging, and the need for reduced pressure deformation resistance of the container are inevitable.

Patent Document 1: Japanese Patent Laid-Open No. 2001-278225 “Manufacturing Method for Bottled Beverage” published on October 10, 2001

Patent Document 2: Japanese Patent Application Laid-Open No. 2006-69624 “Method for Producing Container-Packed Beverage” Published on March 16, 2006

Disclosure of the invention

Problems to be solved by the invention [0006] In order to solve the above disadvantages of the conventional hot pack method, it is an effective means to lower the filling temperature. However, if the contents are cooled to room temperature after sterilization, they are used in general filling equipment. Micropartial force such as packing part, liquid pump, etc. of the liquid feed system from the storage tank to the filling machine The possibility of microbial contamination cannot be denied, and the filling temperature should be lowered more than the above proposal from the viewpoint of product safety I couldn't.

Therefore, the present invention further improves the above-described filling system, enables normal temperature filling, reduces thermal deterioration of the contents, and maintains a good flavor and flavor, and requires the use of a heat-resistant container. Newly capable of drastically reducing equipment costs and running costs without requiring heat sterilization or cooling after sealing, and eliminating the need for chemicals and sterile water as in the aseptic filling method. It is an object of the present invention to provide a method for producing a container-packed beverage comprising a filling and sealing system.

[0007] In addition, the present invention enables filling at room temperature to mitigate the thermal deterioration of the contents and maintain a good flavor and flavor, and it is not necessary to use a heat-resistant container. Manufacture of packaged beverages consisting of a new filling and sealing system that does not require cooling and eliminates the need to use large amounts of chemicals and sterile water, such as the Ace Boutique filling method, and can greatly reduce equipment costs and running costs It is intended to provide a method.

Means for solving the problem

[0008] In order to achieve the above-mentioned object, the present inventors have conducted extensive research and experiments, and as a result, the content of the beverage is PH 4.6 or more and the catechin content is 30 mg% or more, such as green tea and oolong tea. If it is limited to beverages and beverages that are difficult to grow spores after heating, such as acidic beverages with a pH of less than 4.6, the liquid supply route from the heat sterilization of the contents to the filling is completely sterilized. If it is performed in a space and the container and the filling and sealing environment are kept in a clean environment separated from the external environment sterilized by hot water, the container is not sterilized by chemicals, and the contents are rapidly cooled after heat sterilization. Thus, the inventors have found that normal temperature filling is possible, and have reached the present invention.

[0009] That is, in the method for producing a container-packed beverage of the present invention that achieves the above object, the surrounding environment for container and cap sterilization cleaning, filling, and sealing is preliminarily heated water or medicine at 65 ° C to 100 ° C Heat sterilization using a chemical agent, washing process, cooling, storage tank and process for pre-heating sterilization under conditions equivalent to or better than the heat sterilization conditions for beverages filling the liquid supply path to the filling machine, containers and At least the inner surface of the cap has a process of heat sterilization and washing with hot water of 65 ° C to 100 ° C. After the beverage to be filled is heat sterilized to a predetermined sterilization value, it is rapidly cooled to room temperature, An environment in which the cooled beverage is stored outside the storage tank, and the content liquid is sent to the filling machine to make the liquid supply path a closed path where no air enters from the outside, and the surrounding environment is isolated from the outside. As the management space, the beverage is filled in the sterilized container at room temperature and sealed in the management space.

[0010] Another invention of the present application is the method for producing a container-packed beverage, wherein the beverage has a pH of 4.

A beverage having a catechin content of 6 mg or higher and a catechin content of 30 mg% or higher is characterized by being heat-sterilized at a sterilization value equal to or higher than that of 135 ° C and 7.58 seconds.

Further, another invention of the present application is the above-described method for producing a container-packed beverage, wherein the beverage is an acidic beverage having a pH of less than 4.6, and the acidic beverage is sterilized at 85 ° C for 30 minutes or more. It is characterized by heat sterilization with a value.

Furthermore, another invention of the present application is characterized in that, in the method for producing a container-packed beverage according to any one of the above, the environmental management space is a space accommodated in a box.

Further, another invention of the present application is characterized in that the storage tank is maintained at a positive pressure with a sterile gas, and the liquid feeding to the storage tank force filling machine is a pressure feeding with a sterile gas.

[0011] Further, according to the present invention, in the above-described method for producing a packaged beverage, washing after sterilization using a chemical in the surrounding environment is also performed with a sterilization function using hot water of 65 ° C to 100 ° C. It is characterized by.

Further, the invention of the present application further includes a peracetic acid-based agent, hydrogen peroxide, an agent for pre-sterilizing and cleaning the surrounding environment to be sterilized and filled and sealed in the container and the cap in the above-described method for producing a container-packed beverage. Either ozone-based chemicals or chlorine-based disinfectants containing hypochlorous acid were used.

The invention's effect

[0012] According to the method for producing a container-packed beverage of the present invention, an acidic beverage such as a fruit juice beverage or a tea Liquefied beverages can be filled at room temperature without the need to sterilize containers, equipment and the environment with chemicals such as the Asse boutique filling method, or with sterile water. As a result, it is possible to obtain a good container-packed beverage such as the ASE boutique filling method in which the flavor deterioration due to heat deterioration of the product is small. In addition, it can be done with simpler equipment compared to the ASSET boutique filling method, and not using chemicals can greatly reduce equipment costs and running costs, and increase the efficiency and speed of the production line. it can. Further, since the container is not required to have heat resistance or resistance to deformation under reduced pressure, the container can be thinned and the cost of the container can be reduced. In addition, since post-sterilization and cooling after sealing are not required, the equipment can be simplified compared to the hot pack method, a large amount of hot water is not required, and the equipment cost and running cost can be reduced. The line speed can be increased. And after filling and sealing, the product can be sent directly to the inspection process, the boxing process, etc., and the efficiency of the line and the space saving can be achieved.

[0013] According to the method for producing a container-packed beverage of the present invention in which the surrounding environment is heated and sterilized and washed using a drug, the drug is used in an acidic beverage such as a fruit juice beverage or a tea'milk beverage. Container cleaning prior to filling ・ Filling ・ Sealing surrounding environment to be sterilized ・ Limited to cleaning process, so it is possible to fill at normal temperature without the need for large amounts of chemicals and sterile water as in the case of boutique filling method As a result, it is possible to obtain a good container-packed beverage such as the ASE boutique filling method in which the flavor lowering due to the heat deterioration of the contents such as the hot pack method is small. In addition, since the use of chemicals and cleaning liquids is less than that of the ASSET boutique filling method, it can be done with small-scale equipment.Furthermore, it does not require post-sterilization or cooling after sealing. This simplifies and can greatly reduce the equipment cost and running cost.

[0014] According to the method for producing a container-packed beverage of the present invention, in addition to the above effects, in the case of a beverage having a beverage strength of ¾H4.6 or more and a catechin content of 30 mg% or more, the beverage is treated at 135 ° C for 7.58 seconds. Although heat sterilization is performed at a sterilization value equivalent to or higher than that of heat sterilization, rapid cooling to room temperature after sterilization can alleviate thermal degradation and maintain flavor. For tea drinks with a pH of 4.6 or more and a catechin content of _{30 mg} % or more, the environment after filling and sealing is an environment where spore bacteria cannot survive, so the container is filled by sterilizing and washing the container with warm water before filling the drink. There is no need to sterilize with a pasterizer after filling.

[0015] According to the method for producing a packaged beverage of 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, the acidic beverage is equivalent to 85 ° C for 30 minutes. By heat sterilization with the above sterilization values, the growth of bacteria after sealing can be prevented, and since it cools rapidly after heat sterilization, flavor and components can be prevented from being deteriorated, and the container can be drunk. Disinfection with hot water before filling the material does not require sterilization with a pasteurizer after filling.

According to the method for producing a container-packed beverage of the present invention, an environment management space for performing hot-water sterilization of a container, filling of contents, and sealing of the container is a space accommodated in the box, so that the space is outside. Isolation can prevent contamination of external environmental forces.

Furthermore, according to the method for producing a container-packed beverage of the present invention, in addition to the above-described effects, a pump that is difficult to sterilize a fine part is not used by pumping from the storage tank to the filling machine with aseptic gas. In addition to being able to easily sterilize the liquid feeding mechanism, it is possible to prevent the entry of outside air due to positive pressure in the passage, and there is no possibility that the beverage is contaminated by outside air.

[0016] According to the method for producing a container-packed beverage according to the present invention, in addition to the above-described effects, hot water of 65 ° C to 100 ° C is used for cleaning the surrounding environment after sterilization using a medicine. Since it also has a sterilizing function, for example, it can be used at a lower drug temperature than in the case of filling with a boutique. As a result, the decomposition of the drug can be suppressed, the number of reuse can be increased, and the damage to the device can be reduced. Furthermore, the sterilization effect can be improved against heat-resistant spore bacteria.

Furthermore, the invention of the present invention sterilizes and cleans the surrounding environment in which the container and cap sterilization cleaning “filling” and sealing are performed in advance with a specified medicine, so that a more reliable sterilization effect can be achieved.

Brief Description of Drawings

FIG. 1 is a schematic diagram of a production system for carrying out a method for producing a packaged beverage according to an embodiment of the present invention.

FIG. 2 is a flowchart showing one embodiment of a method for producing a packaged beverage according to the present invention. The

3] It is a diagram for explaining a sterilization / cleaning method of the present invention using a chemical in a clean box serving as an environmental management space.

4] A flow chart showing another embodiment of the method for producing a packaged beverage according to the present invention.

Explanation of symbols

1 chemical tank 2 hot water tank

3 Drain tank 4, 5 selector valve

10 Bottle sterilization and cleaning equipment 11 Filling machine

12 Capper 14 Environmental management space

15 Clean box 16 Rotating hot water spray nozzle

17 Fixed hot-water injection nozzle 20 Mixing tank

21 Knock lance tank 22 High temperature short time sterilizer

23 Rapid cooler 25 Storage tank

26 Head tank

BEST MODE FOR CARRYING OUT THE INVENTION

Hereinafter, embodiments of the present invention will be described with reference to the accompanying drawings.

Beverages to which the present invention is applied are beverages such as green tea and oolong tea having a pH of 4.6 or more and a catechin content of 30 mg% or more, and acidic beverages having a pH of less than 4.6. Examples of the acidic beverage include natural fruit juice, fruit juice drink, pulp drink, soft drink with fruit juice, fruit drink with fruit granules, lemon tea, and a sprinkling link.

Containers used in the method of the present invention include polyester bottles such as PET bottles, plastic cups including polyester cups such as trays, polyester containers such as trays, glass bottles, metal bottles, food cans, and the like. The present invention is particularly suitable for the production of PET bottled beverages in that the conditions relating to reduced pressure resistance of PET bottles can be relaxed and the thickness can be reduced.

[0020] In the method for producing a container-packed beverage according to an embodiment of the present invention, the beverage as a content is heat-sterilized by a high-temperature and short-time sterilization method to a predetermined sterilization value, and immediately thereafter at room temperature (15 ° C to 40 ° C). ° C) after rapid cooling to a temperature equal to or higher than the heat sterilization conditions of the beverage. Store in a storage tank that has been sterilized and washed under conditions. In the present invention, at least a portion that becomes a wetted surface of all the equipment including the storage tank is preliminarily heat sterilized with steam or hot water at a sterilization value equal to or higher than the sterilization value of the beverage that is the content. In addition, at least the inner surface of the container and the sterilization cleaning, filling, and sealing of the container, and the outer surface of the facility are sterilized by heating with hot water at 65 ° C to 100 ° C. This is an isolated management space. Then, the cooled beverage is stored in the storage tank, and the liquid supply path is sent to the filling machine while keeping the storage tank at a positive pressure with a sterilized gas, so that there is no air intrusion from the outside. The sterilized container is filled into the sterilized container at room temperature in a sterilized environmental management space that is closed and separated from the outside, and the container is sealed. After sealing, it can be transferred directly to the inspection and packing process without requiring cooling or heating.

If the beverage is a tea beverage with a pH of 4.6 or higher and a catechin content of 30 mg% or higher, the high temperature and short temperature of the tea beverage should be as high as 135 ° C and 7.58 seconds. Time Sterilize by heat sterilization method. The present inventor investigated the bactericidal action of catechins against various microorganisms on beverages having a catechin content of 15 mg% to 50 mg%. The results are shown in Table 1. In the table, ○ indicates that antibacterial activity has been confirmed, △ indicates that antibacterial activity has been confirmed and no antibacterial activity has been confirmed, and X indicates that antibacterial activity has not been confirmed. is there.

[table 1]

As shown in Table 1, antibacterial activity was confirmed against most spore bacteria in the case of tea beverages with a catechin content of 27 mg%, but the antibacterial effect was small against some spore bacteria. I have something. From such results, in the present invention, for tea drinks, 30 mg% or less is considered for safety. The tea drink with the upper force tenkin content was targeted. It should be noted that, for some of the non-spore-forming bacteria and mold yeast, these bacteria, which do not have the antibacterial action of catechin, can be sterilized by low-temperature heating. As described above, in the case of a tea beverage having a catechin content of 30 mg% or more, since it shows an antibacterial effect against spore bacteria, there is no risk of deterioration even if it is a tea beverage. In the case of an acidic beverage having a beverage strength of less than ¾H4.6, the beverage is sterilized by heating at a high temperature for a short time with a sterilization effect equivalent to or better than heating at 85 ° C for 30 minutes.

[0022] As a typical example, filling a PET bottle with these beverages will be described with reference to the schematic diagram of the production line shown in FIG. 1 and the flowchart shown in FIG. In the production line for packaged beverages of the present embodiment shown in FIG. 1, the bottle sterilization / cleaning device 10, the filling machine 11, the capper 12, and the cap sterilization / cleaning device (not shown) use the environment management space 14. It is installed in the clean box 15 to be formed. In this specification, “environmental management space” means a space where the filling and sealing device and its surrounding environment are preliminarily heat sterilized with hot water of 65 ° C to 100 ° C and washed away from the outside. The inside is supplied with aseptic air and is positively pressurized to the outside so that the outside air does not flow easily. The sterilization of the surrounding environment 'cleaning is performed prior to the start of the manufacture of packaged beverages. As shown in Fig. 1, a rotary hot water jet nozzle 16 and a container sterilization / washing device 10 are provided in a clean box 15. A fixed hot water injection nozzle 17 for injecting hot water intensively toward the portion of the filling machine 11 and the capper 12 that comes into contact with the container is appropriately arranged. As the method for disinfecting and cleaning the surrounding environment, for example, the method disclosed in Patent Document 2 can be suitably employed, and thus detailed description thereof is omitted.

In this embodiment, the bottle sterilized from the bottle supply device outside the environment management space to the bottle sterilization / cleaning device 10 inside the environment management space 14 is at least the inner surface, preferably the inner and outer surfaces of the bottle. 65 ° C ~: Performed by heat sterilization with 100 ° C hot water. Sterilization time is 3 to 10 seconds. According to this method, since the bottle is sterilized with hot water and washed after sterilization at the same time, a step for separately washing the sterilized bottle is unnecessary. Similarly, a cap is supplied from a cap supply device outside the environmental management space to a cap sterilization / cleaning device installed in the management space, and hot water of 65 ° C to 100 ° C is applied to the inner and outer surfaces of the cap. Sterilize by heating. [0024] Sterilization of the inner and outer surfaces of the bottle with hot water can be performed, for example, by placing the bottle in an inverted state with a bottle cleaning device and injecting hot water from a hot water spray nozzle. Similarly, sterilization of the inner and outer surfaces of the cap with hot water is performed by, for example, moving hot water from a hot water spray nozzle on the inner and outer surfaces of the cap moving the chute formed of a wire or moving the opening downward with a turret. This can be done by spraying. The bottlenole that has been sterilized and washed is supplied to the filling machine 11, and the beverage is filled in the filling machine 11. The caps are respectively supplied to the caps 12, and are capped in bottles filled with beverages to seal the bottles.

On the other hand, the beverage as the content liquid is prepared in the preparation tank 20 installed outside the clean box as shown in FIG. 1 and stored in the balance tank 21, from which the high temperature and short time sterilizer 22 and Supplied to the rapid cooler 23, high temperature short time sterilization and rapid cooling are performed. High temperature and short time sterilization is heat sterilization by HTST sterilization method, etc., and in this embodiment, as described above, in the case of a tea drink having a beverage power of H4.6 or more and a catechin content of 30 mg% or more. , Sterilize at a high temperature for a short time to obtain a sterilization value equivalent to or higher than 135 ° C and 7.58 seconds. In addition, in the case of an acidic beverage having a beverage strength of less than ¾H4.6, for example, the beverage is sterilized by heating at 93 to 95 ° C for a short time so that a sterilization value equal to or higher than 85 ° C and 30 minutes can be obtained. I do

[0026] Rapid cooling is a method in which a beverage that has been sterilized at a high temperature for a short time is passed through a rapid cooler 23 to exchange heat with a refrigerant while it is passing and cools to room temperature in a short time. About 35 ° C is appropriate for room temperature. Depending on the beverage type and season, the range of 15 ° C to 40 ° C can be used. The rapidly cooled beverage is stored in a storage tank 25 which is a powerful boutique tank. All the wetted surfaces such as the storage tank 25, the quick cooler 23 and the head tank 26, the filling machine 11, and the pipes connecting the storage tank 25 are equal to or higher than the sterilization conditions of the beverage to be filled in advance, that is, 135 ° C. In order to obtain a sterilization condition equal to or better than 7.58 seconds, it is sterilized and washed with steam or hot water to form a sterilized closed path. In particular, the storage tank 25 holds positive pressure with aseptic gas to prevent outside air from entering, and the stored beverage is pumped from the storage tank to the filling machine via the head tank 26 by pumping with aseptic gas. Yes. This makes structural sterilization and sealing difficult and sterilization difficult The liquid can be pumped without going to a difficult pump, and the ability to keep the beverage more sterile at room temperature can be achieved. The head tank 26 is also formed in a completely sealed type, and the beverage stored in the head tank 26 is sent to the filling machine by sending sterile gas under pressure, and the bottle is filled in the sterilized environmental management space.

[0027] The bottle filled with the beverage is transferred from the filling machine to the capper 12 provided in the environmental management space, and the cap sterilizer arranged in the environmental management space from the cap supply device arranged outside the environmental management space. Cap sterilization supplied to the cleaning device. Completely sealed with a cap sterilized and cleaned under the same conditions as the bottle in the cleaning device. The sealed bottle is then sent directly to the product inspection process, packaging process, etc. without requiring post-treatment such as past sterilization and cooling processes through a pastrizer or cooler as in the conventional hot pack method. Power S can be.

[0028] Fig. 3 is a diagram for explaining a sterilization 'cleaning method of the present invention using chemicals in a clean box serving as an environmental management space, and Fig. 4 is a flowchart of a method for producing a packaged beverage according to the present invention. is there. The manufacturing method of the container-packed drink in other embodiment of this invention is performed by the step along the flowchart of FIG. In the figure, black triangle arrows indicate the flow on the line, and simple arrows indicate processing. In the method for producing a container-packed beverage according to an embodiment of the present invention, the beverage as a content is sterilized by heating by a high-temperature and short-time sterilization method to a predetermined sterilization value, and immediately thereafter at room temperature (15 ° C to 40 ° C). Before the operation of the line 1 for rapid cooling to the storage tank 1 and the line 2 for filling and sealing beverages in bottles, the sterilization and washing process enclosed by the one-dot chain line in FIG. 4 is performed in advance. This pre-treatment is performed by sterilizing and cleaning the rapid cooler 23, the storage tank 25 and the head tank 26 with steam or hot water under the same or better conditions as the heat sterilization condition of the beverage, and then sterilizing and filling the container. The space environment to be used is a management space separated from the outside world, and this space should be sterilized and washed with chemicals before filling with drinks. For containers and caps, at least the inner surface should be sterilized and washed with hot water at 65 ° C to 100 ° C. Then, the cooled beverage is stored in the storage tank, and the liquid content is sent to the filling machine while keeping the storage tank at a positive pressure with aseptic gas, so that air does not enter from the outside through the liquid supply path. A closed fluid path (area surrounded by a broken line in FIG. 4) and The beverage is filled into the sterilized container at room temperature in the isolated sterilized environmental management space, and the container is sealed. After sealing, it can be directly transferred to the inspection / boxing process without requiring cooling or heating.

[0029] The sterilization and cleaning method of the present invention using the chemical in the clean box 15 serving as the environmental management space 14 will be described with reference to the system diagram of FIG. In the figure, 1 is a chemical tank, 2 is a hot water tank, 3 is a drainage tank, 4 and 5 and 6 are valves for switching the flow path, 7 is a chemical supply pipe, and 8 is a hot water supply pipe. Initially, the switching valves 4, 5 and 6 are set to the state shown in the figure. When the chemical is pressurized and supplied from the chemical tank 1, it passes through the supply pipe 7, reaches each rotary injection nozzle 16 and the fixed injection nozzle 17 in the clean box 15, and is injected into the clean box 15. The environment control space 14 is sterilized by the action of the injected drug, and the injected drug flows down to the floor in the room and flows out from the discharge pipe, but the switching valve 5 at this time is in the state shown in the figure. , Flows to the right in the figure. On the right side, the power open / close valve 6 in which the drainage tank 3 is installed is cut off from the drainage tank 3 as shown in the figure, so that the drug is circulated to the drug tank 1. Do not dispose of the medicine used in one use, but use it repeatedly as long as its sterilization function can be guaranteed. Since chemicals are highly acidic, reduction treatment or pH treatment is required for treatment of waste liquid after use.

[0030] When the sterilization process is completed, the switching valve 4 is disconnected from the chemical supply pipe 7 and switched to communicate with the hot water supply pipe 8, and the switching valve 6 is set to communicate with the drainage tank 3. To do. Then, hot water from the hot water tank 2 passes through the hot water supply pipe 8 and reaches each rotary injection nozzle 16 and the fixed injection nozzle 17 in the clean box 15 and is injected into the clean box 15. The sprayed hot water cleans the chemicals remaining in the clean box 15, and the hot water used for cleaning flows down to the floor of the room and flows out from the discharge pipe. The switching valve 5 at this time is shown in the figure. Because it is in the state of being, it flows to the right side in the figure. At this time, the switching valve 6 is disconnected from the chemical tank 1 and is in communication with the drainage tank 3, so that this cleaning water flows into the drainage tank 3. The sterilization and cleaning process with chemicals in the environmental management space 14 in the clean box 15 is completed by the above process, and the switching valve 5 is switched to communicate with the hot water tank 2 on the left side in the figure, and the next process is performed. Provided. Depending on the scale of the equipment, the processing volume of washing water, etc. in one filling and sealing operation is 2 to 3 tons. In the method of the present invention in which a large amount of drainage of about 20 tons / hour including the washing of containers as in the case of the system does not occur, it can be handled by batch processing stored in the drainage tank 3. Sterilization of the environmental management space by chemicals may be performed for each production lot unit, for example, every 2 to 3 lots.

[0031] When a peracetic acid-based drug is used as the drug, sterilization is required for 3 minutes when used at 40 ° C. If the decomposition rate is 1, the sterilization is effective when used at 50 ° C. If it is understood, the degradation rate is 1.5. Also, if it is used at 60 ° C, the power degradation rate is 4, which is enough for 10 seconds to sterilize. In other words, a higher decomposition rate means that the number of times that the drug can be reused is reduced, and the retention of the drug is worsened.If the use temperature is increased, the bactericidal effect increases but the retention becomes worse. There is a relationship. When warm water of 60-100 ° C is used for washing after use of the drug as described above, the sterilization function by the warm water works, so that the use temperature of the drug can be kept low by that amount to improve the maintenance of the drug. Can do. There is also a problem that when the medicine is at a high temperature, parts are deteriorated and the device is damaged. In the present invention, the clean box is sterilized with chemicals, and depending on the chemicals used and the concentration, cleaning after sterilization may be performed using aseptic water instead of hot water as described above. In this case, it is necessary to adopt a modified configuration in which the switching valve 4 is connected to a tank of sterile water using a three-way valve.

Also, some chemicals used, such as ozone-based ones, do not require cleaning.

In this embodiment, the bottle transferred from the bottle supply device outside the environment management space to the bottle sterilization / cleaning device 10 inside the environment management space 14 is sterilized at least on the inner surface, preferably the inner and outer surfaces of the bottle. It is performed by heat sterilization with hot water at 65 ° C to 100 ° C. Sterilization time is 3 to 10 seconds. According to this method, since the bottle is sterilized with hot water and washed after sterilization at the same time, there is no need for a separate washing step for the bottle after sterilization. Washing with aseptic water may be performed for the purpose of washing away water. Similarly, a cap is supplied from a cap supply device outside the environmental management space to a cap sterilization / cleaning device installed in the management space, and hot water of 65 ° C to 100 ° C is sprayed to the inner and outer surfaces of the cap. Sterilize by heating.

[0033] Sterilization of the inner and outer surfaces of the bottle with hot water is performed, for example, by turning the bottle upside down with a bottle cleaning device. It can be done by placing and injecting hot water from a hot water spray nozzle. Similarly, sterilization of the inner and outer surfaces of the cap with hot water is performed by, for example, moving hot water from a hot water spray nozzle on the inner and outer surfaces of the cap moving the chute formed of a wire or moving the opening downward with a turret. This can be done by spraying. The bottlenole that has been sterilized and washed is supplied to the filling machine 11, and the beverage is filled in the filling machine 11. The caps are respectively supplied to the caps 12, and are capped in bottles filled with beverages to seal the bottles.

During the operation of line 2 for filling and sealing beverages into bottles, the power to heat sterilize by injecting hot water into the container before filling is shown. Since the switching valve 5 is connected to the left side of the figure, that is, in a form communicating with the hot water tank 2, the treated water is circulated to the hot water tank 2 and reused. Bottles brought into the environment management space 14 sterilized by chemicals in advance from the outside are generally clean, and even if some bacteria adhere to them, they are sterilized and washed here, so the treated water is contaminated. Since there is almost no wastewater, it can be reused. This also contributes to the reduction of wastewater. Caps brought in from the outside are not as clean as the bottles, so the treated water in the cabbing chamber that has sterilized and washed the caps is connected to the right side of the figure, that is, to the drainage tank 3, and drained without being reused. Poured into the tank. The processing amount of cleaning water, etc. in one filling and sealing operation is the sum of the chemical cleaning water and the processing water for sterilization / cleaning of this cap.

[0034] On the other hand, the beverage as the content liquid is prepared in the preparation tank 20 installed outside the clean box as shown in FIG. 1 and stored in the balance tank 21, from which the high temperature and short time sterilizer 22 And it is supplied to the rapid cooler 23 to perform high temperature short time sterilization and rapid cooling. The high temperature short time sterilization is a heat sterilization by the HTST sterilization method or the like. In the present embodiment, as described above, in the case of a tea drink having a beverage power of ¾H4.6 or more and a catechin content of 30 mg% or more. , Sterilize at a high temperature for a short time to obtain a sterilization value equivalent to or higher than 135 ° C and 7.58 seconds. In addition, in the case of an acidic beverage having a beverage strength of less than ¾Η4.6, the pasteurized beverage is sterilized at a temperature of, for example, 93 to 95 ° C for a short time so that a sterilization value equal to or higher than 85 ° C and 30 minutes can be obtained. I do

[0035] Rapid cooling continues with the rapid cooler 23 for beverages that have been sterilized at high temperatures for a short time. By passing the heat, it exchanges heat with the refrigerant while passing, and cools to room temperature in a short time, and a power of about 35 ° C is appropriate for room temperature. A range of ~ 40 ° C can be adopted. The rapidly cooled beverage is stored in a storage tank 25 which is a powerful boutique tank. All the wetted surfaces such as the storage tank 25, the quick cooler 23 and the head tank 26, the filling machine 11, and the pipes connecting the storage tank 25 are equal to or higher than the sterilization conditions of the beverage to be filled in advance, that is, 135 ° C. In order to obtain a sterilization condition equal to or better than 7.58 seconds, it is sterilized and washed with steam or hot water to form a sterilized closed path. In particular, the storage tank 25 holds positive pressure with aseptic gas to prevent outside air from entering, and the stored beverage is pumped from the storage tank to the filling machine via the head tank 26 by pumping with aseptic gas. Yes. As a result, it is possible to pump the liquid without relying on a pump which is difficult to sterilize and seal structurally and is difficult to sterilize, and can maintain the beverage in a more sterile state even at room temperature. The head tank 26 is also formed in a completely sealed type, and the beverage stored in the head tank 26 is sent to the filling machine by sending sterile gas under pressure, and the bottle is filled in the sterilized environmental management space.

[0036] The bottle filled with the beverage is transferred from the filling machine to the capper 12 provided in the environmental management space, and from the cap supply device arranged outside the environmental management space, the cap sterilization arranged in the environmental management space. Cap sterilization supplied to the cleaning device · The cleaning device is completely sealed with a cap that has been sterilized and cleaned under the same conditions as the bottle. The sealed bottle is then sent directly to the product inspection process, packaging process, etc. without requiring post-treatment such as past sterilization and cooling processes through a pastrizer or cooler as in the conventional hot pack method. Power S can be.

Example

[0037] [Example 1]

A green tea beverage (pH 5.9, catechin content 52 mg%) was produced using the above-described production method and apparatus using a 2 L PET bottle.

That is, heat-sterilized with hot water at 90 ° C for 3 seconds and then washed at 135 ° C for 30 seconds at a high temperature for a short time, and then rapidly cooled to room temperature before sterilizing the contents. Stored in a storage tank that has been sterilized and cleaned and positively pressurized with sterile gas. The head tank was pumped with aseptic gas and supplied to a filling machine, filled in a bottle that had been sterilized and washed with hot water in a control space, and sealed with a cap that had been sterilized and washed in advance. The liquid path to the quick cooler power filling machine is a closed path that is positively pressurized with sterile gas and cut off from the outside air.

In order to examine the changes in the color tone and flavor of green tea obtained by the conventional hot-pack method for green tea beverages immediately after the end of production, the pH value, color tone and vitamin C of green tea were It was measured. Moreover, the sensory test was implemented about palatability. The results are shown in Table 2, Table 3 and Table 4.

[0038] The color tone was measured in the L * a * b color system. L value is brightness, a value is red-green axis, b value is yellow-blue color system. The larger the L value, the brighter the color, and the a value is positive. The red becomes stronger, the green becomes stronger as the value becomes negative, the yellow becomes stronger as the b value becomes positive, and the blue becomes stronger as the value becomes negative. The Δ Ε value is calculated by calculating how far the linear distance between two colors in this color space is.

Vitamin C was measured by measuring the concentration in the unheated state after preparation, and measuring the concentration in the beverage immediately after the end of production, and examining the residual rate.

The sensory test was performed using the three-point identification method, which is more accurate than the two-point identification method. Two types of tea beverages (A in Example 1 and B in Comparative Example 1) were compared as A—A. — B, A— B— B, etc. were prepared in appropriate combinations, and 15 panelists were allowed to taste them, and both were discriminated and their palatability was evaluated.

[0039] [Example 2]

Using a 1.5L PET bottle, an acidic beverage of 100% orange juice (pH 3.61) was produced using the production method and apparatus described above.

In other words, after sterilization with hot water at 90 ° C for 3 seconds and washing at 94.5 to 96 ° C for 30 seconds at high temperature and short time, the bottle was washed at room temperature (in this example, from 31 ° C to The acidic beverage rapidly cooled to (32 ° C) is stored in a storage tank that has been previously sterilized and washed to a level equal to or greater than the sterilization value of the contents and pressurized with aseptic gas. A bottled acidic beverage was obtained. In this case, the filling temperature was 30 ° C. And the same as in Example 1 In order to examine the changes in the color tone and flavor of acidic beverages immediately after the end of production, the pH value, color tone, and vitamin C of green tea were measured. The results are shown in Tables 5 and 6.

[0040] [Comparative Example 1]

As Comparative Example 1, a green tea beverage (pH 5.9, catechin content 52 mg%) was produced using the production method and apparatus described in Patent Document 2, using a PET bottle with a capacity of 2 L as in Example 1. . In other words, a green tea beverage that had been sterilized and washed with hot water at 90 ° C for 3 seconds and then sterilized at a high temperature of 135 ° C for 30 seconds and then cooled to 65 ° C was blocked from the outside by a box in advance. It was installed in an environmental management space and sterilized and cleaned under the same conditions as the container, and filled and sealed with a capper. Thereafter, a green tea beverage packed in a PET bottle was cooled to room temperature with a simple cooling water shower to obtain a tea beverage.

For the green tea beverage obtained as described above, the pH value of the green tea was examined in the same manner as in Example 1 for the beverage immediately after the end of production (after cooling in this case) in the same manner as in Example 1. , Color tone, and vitamin C were measured. In addition, the identification and sensory evaluation of both were performed using the three-point identification method in the same manner as in the examples. The results are shown in Table 2 to Table 4 together with Example 1.

[0041] [Comparative Example 2]

As Comparative Example 2, 100% orange juice (PH3.61) was obtained using a PET bottle having a capacity of 1.5 L as in Example 2, and the production method and apparatus described in Patent Document 2 were used as in Comparative Example 1. Manufactured. In other words, a bottle that has been sterilized and washed with hot water at 90 ° C for 3 seconds, then baked at 94.5 to 96 ° C for 30 seconds at a high temperature for a short time, and then cooled to 67 to 68 ° C with an acidic beverage in advance. It was installed in an environmental management space that was cut off from the outside by sterilization under the same conditions as the container, and was filled and sealed at a filling temperature of 65 ° C with a filling machine and capper that had been cleaned. Then, the acidic beverage was obtained by cooling the acidic beverage packed in a PET bottle to room temperature with a simple cooling water shower.

In order to investigate the color tone and flavor change of 100% orange juice in the same manner as in Example 2 for the acidic beverage obtained as described above, the beverage immediately after the end of production (in this case after cooling), Its pH value, color tone, and vitamin C were measured. Those results Are shown in Table 5 and Table 6 together with Example 2.

[Evaluation of Examples and Comparative Examples]

For tea drinks

pH value, color:

[Table 2]

As is clear from Table 2, when Example 1 and Comparative Example 1 are compared, the color of Example 1 clearly retains the fresh color tone that is close to the unheated product compared to Comparative Example 1. You can see that In addition, it can be seen that the pH value of Example 1 maintains a state close to that of the unheated product.

Vitamin C survival rate:

[Table 3]

As shown in Table 3, the residual ratio of vitamin C was 83.4% in Example 1 with respect to the unheated product, while it was 76% in Comparative Example 1. The residual rate of vitamin C was high.

Taste sensory evaluation:

[Table 4] Paneler 1 5 Remarks

Discrimination test correct answer 9 people 5% Risk rate has a significant difference Discrimination test correct answer 9 people 5% risk rate Example of preference test Preference test of Example 1 Those who prefer (normal temperature filling) are preferred 7 people, those of Comparative Example 1

As shown in Table 4, as a result of sensory evaluation of 15 panelists, among the 9 people who could distinguish the example and the comparative example, 7 people preferred the example, The results of Example 1 were overwhelmingly higher in preference than those of Comparative Example 1.

[0045] Observation of changes over time

The 2L PET bottled green tea beverage produced in Example 1 above was visually observed for microbial degradation of the contents after storage at room temperature for 2 weeks. As a result, the state of the green tea beverage was good and no turbidity due to microbial degradation was observed.

[0046] In the case of 100% orange juice (acid drink)

pH value, color:

[Table 5]

As is clear from Table 5, when Example 2 and Comparative Example 2 are compared, the color of Example 2 clearly retains the fresh color tone that is close to the unheated product compared to Comparative Example 2. You can see that That is, the 100% orange juice of Comparative Example 2 has a lower L value (lightness), higher a value (red), and lower b value (yellow) than that of Example 2.

Vitamin C survival rate:

[Table 6] Concentration remaining rate

(ppm) (%)

Unheated product 283 100.0

Example 2 270 95.4

Comparative Example 2 245 86.6 As shown in Table 6, the residual ratio of vitamin C was 95.4% in Example 4 with respect to the unheated product, compared with 86.6% in Comparative Example 2, clearly In the case of Example 2, the residual ratio of vitamin C was high.

[0048] Overall evaluation

Examples 1 and 2 and Comparative Examples 1 and 2 are superior to the comparative example in terms of color tone measurement, pH value measurement, and vitamin C residual rate, and have a fresh color tone. It was confirmed that beverages with excellent quality and retained vitamin C remaining rate were obtained. The results of the panelist sensory test for Example 1 and Comparative Example 1 are overwhelmingly preferred for the examples, and the method for producing a packaged beverage according to the present invention is used for tea beverages and acidic beverages. The effectiveness when applied to beverages was confirmed.

[0049] [Example 3]

In other words, the control space for container cleaning, filling, and sealing is sterilized in advance using a peracetic acid-based chemical (trade name: Too Active) with a concentration of 2000 ppm at 40 ° C and then washed with hot water at 90 ° C. Bactericidal effects of 6D or more were confirmed against spores such as B. subtilis and B. coagulans. In addition, heat sterilization at 90 ° C for 3 seconds with hot water.After sterilization of the washed tea bottle at 135 ° C for 30 seconds at a high temperature for a short time and then rapidly cooled to room temperature, the green tea beverage is sterilized in advance. More than the value Sterilized · Stored in a storage tank that has been cleaned and positively pressurized with sterile gas, and then pumped to the head tank with sterile gas and supplied to the filling machine, killed beforehand with hot water in the control space The fungus-washed bottle was filled and sealed with a pre-sterilized 'washed cap. The liquid path from the quick cooler to the filling machine is a closed path that is positively pressurized with sterile gas and shut off from the outside air. In order to examine the changes in the color tone and flavor of green tea obtained by the conventional hot-pack method for green tea beverages immediately after the end of production, the pH value, color tone and vitamin C of green tea were It was measured. Moreover, the sensory test was implemented about palatability. The results are shown in Table 7, Table 8 and Table 9.

[0050] The color tone was measured in the L * a * b * (Elster's' Aester''Biester) color system as before.

The sensory test is performed with the three-point identification method, which is more accurate than the two-point identification method. Two types of tea beverages (A in Example 3 and B in Comparative Example 3) are compared as A_A_B. , A—B—B, etc. were prepared in appropriate combinations, and 20 panelists sampled them for discrimination and sensory evaluation of both.

[0051] [Example 4]

In other words, the control space for container cleaning, filling and sealing was sterilized in advance using a peracetic acid chemical (trade name: Too Active) with a concentration of 2000 ppm at 40 ° C and then washed with hot water at 90 ° C. In addition, after sterilization with hot water at 90 ° C for 3 seconds and washing at 94.5 to 96 ° C for 30 seconds at high temperature and short time, the bottle is washed at room temperature (31 ° C in this example) The acidic beverage rapidly cooled to (32 ° C) is stored in a storage tank that has been sterilized and washed in advance to the sterilization value of the contents and then positively pressurized with aseptic gas. A bottled acidic beverage was obtained. In this case, the filling temperature was 30 ° C. Then, as in Example 3, in order to examine the changes in the color tone and flavor of the acidic beverage immediately after the end of production, the pH value, color tone, vitamin C Each was measured. The results are shown in Tables 10 and 11.

[0052] [Comparative Example 3]

As Comparative Example 3, using a PET bottle with a capacity of 2 L as in Example 3, a green tea beverage (pH 5.9, catechin content 52 mg%) was prepared using the production method and apparatus described in Patent Document 2. Manufactured. In other words, a green tea beverage that had been sterilized and washed with hot water at 90 ° C for 3 seconds and then sterilized at a high temperature of 135 ° C for 30 seconds and then cooled to 65 ° C was blocked from the outside by a box in advance. It was installed in an environmental management space and sterilized and cleaned under the same conditions as the container, and filled and sealed with a capper. Thereafter, a green tea beverage packed in a PET bottle was cooled to room temperature with a simple cooling water shower to obtain a tea beverage.

For the green tea beverage obtained as described above, the pH value of the green tea was examined in order to examine the change in the color tone and flavor of the green tea in the same manner as in Example 3 for the beverage immediately after the end of production (after cooling in this case). , Color tone, and vitamin C were measured. In addition, the identification and sensory evaluation of both were performed using the three-point identification method in the same manner as in the examples. The results are shown in Table 7 to Table 9 together with Example 3.

[0053] [Comparative Example 4]

As Comparative Example 4, 100% orange juice (PH3.61) was obtained using a PET bottle with a capacity of 1.5 L as in Example 4, and the production method and apparatus described in Patent Document 2 were used as in Comparative Example 1. Manufactured. In other words, a bottle that has been sterilized and washed with hot water at 90 ° C for 3 seconds, then baked at 94.5 to 96 ° C for 30 seconds at a high temperature for a short time, and then cooled to 67 to 68 ° C with an acidic beverage in advance. It was installed in an environmental management space that was cut off from the outside by sterilization under the same conditions as the container, and was filled and sealed at a filling temperature of 65 ° C with a filling machine and capper that had been cleaned. Then, the acidic beverage was obtained by cooling the acidic beverage packed in a PET bottle to room temperature with a simple cooling water shower.

In order to examine the change in color and flavor of 100% orange juice in the same manner as in Example 4 for the beverage immediately after production (in this case, after cooling), the acidic beverage obtained as described above was used. Its pH value, color tone, and vitamin C were measured. The results are shown in Table 10 and Table 11 together with Example 4.

[Evaluation of Examples and Comparative Examples]

For tea drinks

pH value, color:

[Table 7] PH direct a value b value 厶 E

Unheated product 6.44 91 .50 -10.30 30.05 Standard

Example 3 6.30 89.95 -8.50 33.35 3.69

Comparative Example 3 6.25 88.91 -8.20 34.1 1 5.25 As is clear from Table 7, when Example 3 and Comparative Example 3 are compared, the color of Example 3 is clearly mixed with that of Comparative Example 3 and the color tone is not mixed. It can be seen that the fresh colors close to the product can be maintained. It can also be seen that the pH value of Example 3 maintains a state close to that of the unheated product.

Vitamin C survival rate:

[Table 8]

As shown in Table 8, the residual ratio of vitamin C was 85.2% in Example 3 with respect to the unheated product, whereas it was 77.4% in Comparative Example 3, which was clearly the case in Example. The residual rate of vitamin C was high.

Taste sensory evaluation:

[Table 9]

As shown in Table 9, as a result of sensory evaluation of 20 panelists, out of 12 people who could distinguish between the examples and the comparative examples, there were 8 people who preferred the examples. The result showed that the product was overwhelmingly higher in preference than that of Comparative Example 3. [0057] Observation over time

The 2L PET bottled green tea beverage produced in Example 3 above was visually observed for microbial degradation of the contents after storage at room temperature for 2 weeks. As a result, the state of the green tea beverage was good and no turbidity due to microbial degradation was observed.

[0058] In the case of 100% orange juice (acid drink)

pH value, color:

[Table 10]

As is apparent from Table 10, when Example 4 and Comparative Example 4 are compared, the color of Example 4 clearly retains a fresh color tone that is close to the unheated product compared to Comparative Example 4. You can see that That is, the 100% orange juice of Comparative Example 4 has a lower L value (lightness), higher a value (red), and lower b value (yellow) than that of Example 4.

Vitamin C survival rate:

[Table 11]

As shown in Table 11, the residual ratio of vitamin C was 92.2% in Example 2 with respect to the unheated product, while it was 86.3% in Comparative Example 4, clearly in the case of Example 4. However, the residual rate of vitamin C was high.

Comprehensive evaluation

Examples 3 and 4 and Comparative Examples 3 and 4 are superior to the Comparative Example in terms of color tone measurement, pH value measurement, and vitamin C residual rate, and have a fresh color tone. Protection It was confirmed that beverages with high quality and high residual rate of vitamin c were obtained. The results of the panelist sensory test for Example 3 and Comparative Example 3 are overwhelmingly preferred for the examples, and the method for producing a packaged beverage according to the present invention is used for tea drinks and acidic drinks. The effectiveness when applied to beverages was confirmed.

Industrial applicability

The method for producing a packaged beverage according to the present invention comprises a beverage such as green tea or oolong tea having a catechin content of 30 mg% or more with a pH of 4.6 or more, and an acidic beverage or a spore after heating such as mineral water or less. It can be suitably used for the production of container-packed beverages of non-nutrient beverages in which fungal growth is difficult. The container is not limited to plastic bottles such as PET bottles, but can be applied to metal bottles, metal cans, glass bottles, and the like.

Claims

The scope of the claims

[1] Sterilization and cleaning of containers and caps · Filling · Preliminary surrounding environment to be sealed from 65 ° C to 100 ° C using hot water or chemicals · Heat sterilization · Cleaning process, cooler, storage tank and filling Heat sterilization under the same or better condition as the heat sterilization condition of the beverage filling the liquid supply path to the machine-At least the inner surface of the container and the cap 65 ° C ~: Heat sterilization with 100 ° C hot water 'After washing, the beverage to be filled is heat sterilized to a predetermined sterilization value, then rapidly cooled to room temperature, the cooled beverage is stored in the storage tank, and the content liquid is stored in the filling machine. By making the liquid supply path into a closed path that does not allow air to enter from outside, and the surrounding environment is isolated from the outside, the beverage is filled in the sterilized container at room temperature in the management space. Packed in a container characterized by sealing Method of manufacturing a fee.

[2] The container according to claim 1, wherein the beverage is a beverage having a beverage power of H4.6 or more and a catechin content of 30 mg% or more, and the beverage is heat-sterilized at a sterilization value equal to or higher than 135 ° C and 7.58 seconds. A method for producing beverages.

[3] The method for producing a packaged beverage according to claim 1, wherein the beverage is an acidic beverage having a beverage strength of less than H4.6, and the acidic beverage is heat sterilized at a sterilization value equal to or higher than 85 ° C for 30 minutes.

[4] The method for producing a packaged beverage according to claim 1, wherein the environmental management space is a space accommodated in a box.

[5] The container-packed beverage production according to claim 1, wherein the storage tank is maintained at a positive pressure with a sterile gas, and the liquid feeding from the storage tank to the filling machine is a pressure feeding with a sterilized gas. Method.

[6] Container stuffing according to claim 1, characterized in that the surrounding environment is also heat sterilized with a chemical and the cleaning after cleaning is performed by using hot water of 65 ° C to 100 ° C also serving as a sterilization function. A method for producing beverages.

[7] Container and cap sterilization cleaning As a chemical for pre-sterilization and cleaning of the surrounding environment to be 'filled' and sealed, a record of chlorine-based disinfectant containing peracetic acid-based chemicals, hydrogen peroxide, ozone-based chemicals, and hypochlorous acid. 2. The method for producing a container-packed beverage according to claim 1, wherein a displacement force is used.