WO2008012996A1 - Procédé pour produire une boisson conditionnée - Google Patents

Procédé pour produire une boisson conditionnée Download PDF

Info

Publication number
WO2008012996A1
WO2008012996A1 PCT/JP2007/061608 JP2007061608W WO2008012996A1 WO 2008012996 A1 WO2008012996 A1 WO 2008012996A1 JP 2007061608 W JP2007061608 W JP 2007061608W WO 2008012996 A1 WO2008012996 A1 WO 2008012996A1
Authority
WO
WIPO (PCT)
Prior art keywords
beverage
sterilization
sterilized
container
filling
Prior art date
Application number
PCT/JP2007/061608
Other languages
English (en)
Japanese (ja)
Inventor
Katsumi Senbon
Takeshi Iwashita
Original Assignee
Toyo Seikan Kaisha, Ltd.
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Priority claimed from JP2006203825A external-priority patent/JP5136740B2/ja
Priority claimed from JP2007004815A external-priority patent/JP5071622B2/ja
Application filed by Toyo Seikan Kaisha, Ltd. filed Critical Toyo Seikan Kaisha, Ltd.
Priority to US12/374,037 priority Critical patent/US20090320415A1/en
Publication of WO2008012996A1 publication Critical patent/WO2008012996A1/fr

Links

Classifications

    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B67—OPENING, CLOSING OR CLEANING BOTTLES, JARS OR SIMILAR CONTAINERS; LIQUID HANDLING
    • B67C—CLEANING, FILLING WITH LIQUIDS OR SEMILIQUIDS, OR EMPTYING, OF BOTTLES, JARS, CANS, CASKS, BARRELS, OR SIMILAR CONTAINERS, NOT OTHERWISE PROVIDED FOR; FUNNELS
    • B67C7/00—Concurrent cleaning, filling, and closing of bottles; Processes or devices for at least two of these operations
    • B67C7/0073—Sterilising, aseptic filling and closing
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
    • B65B55/02—Sterilising, e.g. of complete packages
    • B65B55/04—Sterilising wrappers or receptacles prior to, or during, packaging
    • B65B55/10—Sterilising wrappers or receptacles prior to, or during, packaging by liquids or gases
    • B—PERFORMING OPERATIONS; TRANSPORTING
    • B65—CONVEYING; PACKING; STORING; HANDLING THIN OR FILAMENTARY MATERIAL
    • B65B—MACHINES, APPARATUS OR DEVICES FOR, OR METHODS OF, PACKAGING ARTICLES OR MATERIALS; UNPACKING
    • B65B55/00—Preserving, protecting or purifying packages or package contents in association with packaging
    • B65B55/02—Sterilising, e.g. of complete packages
    • B65B55/12—Sterilising contents prior to, or during, packaging
    • B65B55/14—Sterilising contents prior to, or during, packaging by heat

Definitions

  • 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.
  • 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
  • the containers are sterilized with the heat of the contents and sealed.
  • 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).
  • 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.
  • 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.
  • a long pastorizer for post sterilization and cooling is required, which increases installation space and equipment costs.
  • a drawback that a large amount of hot water is required in the pastoriser, and the amount of water and energy cost increase.
  • 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.
  • 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).
  • 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
  • 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.
  • 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.
  • 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.
  • 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.
  • the beverage to be filled 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.
  • the beverage As the management space, the beverage is filled in the sterilized container at room temperature and sealed in the management space.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • chemicals such as the Asse boutique filling method, or with sterile water.
  • 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.
  • 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.
  • the container 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.
  • the equipment 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.
  • the drug is used in an acidic beverage such as a fruit juice beverage or a tea'milk beverage.
  • the beverage is treated at 135 ° C for 7.58 seconds.
  • 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.
  • 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.
  • the acidic beverage is equivalent to 85 ° C for 30 minutes.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • room temperature 15 ° C to 40 ° C.
  • ° C room temperature
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • environment 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.
  • 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.
  • 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.
  • 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.
  • 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 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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
  • 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.
  • black triangle arrows indicate the flow on the line
  • simple arrows indicate processing.
  • 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).
  • a predetermined sterilization value e.g., 10 ° C to 40 ° C.
  • 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.
  • this space should be sterilized and washed with chemicals before filling with drinks.
  • at least the inner surface should be sterilized and washed with hot water at 65 ° C to 100 ° C.
  • 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
  • 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.
  • FIG. 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
  • 8 is a hot water supply pipe.
  • the switching valves 4, 5 and 6 are set to the state shown in the figure.
  • 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.
  • 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.
  • chemicals are highly acidic, reduction treatment or pH treatment is required for treatment of waste liquid after use.
  • 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.
  • 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.
  • 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.
  • 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.
  • the medicine is at a high temperature, parts are deteriorated and the device is damaged.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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 ⁇ ⁇ 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.
  • an acidic beverage of 100% orange juice (pH 3.61) was produced using the production method and apparatus described above.
  • 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.
  • the filling temperature was 30 ° C.
  • the pH value, color tone, and vitamin C of green tea were measured. The results are shown in Tables 5 and 6.
  • 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. .
  • 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.
  • Example 1 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.
  • Example 2 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.
  • Example 1 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.
  • 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.
  • 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
  • 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.
  • 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.
  • Example 2 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • the pH value, color tone and vitamin C of green tea were It was measured.
  • the sensory test was implemented about palatability. The results are shown in Table 7, Table 8 and Table 9.
  • 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 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.
  • an acidic beverage of 100% orange juice (pH 3.61) was produced using the production method and apparatus described above.
  • 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.
  • 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.
  • 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.
  • the filling temperature was 30 ° C.
  • the pH value, color tone, vitamin C was measured. The results are shown in Tables 10 and 11.
  • 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.
  • Example 3 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.
  • 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.
  • Example 4 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.
  • Comparative Example 3 6.25 88.91 -8.20 34.1 1 5.25
  • 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.
  • 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.
  • 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.
  • Example 4 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.
  • Example 2 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.
  • 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.
  • 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.

Landscapes

  • Engineering & Computer Science (AREA)
  • Mechanical Engineering (AREA)
  • Filling Of Jars Or Cans And Processes For Cleaning And Sealing Jars (AREA)
  • Non-Alcoholic Beverages (AREA)

Abstract

L'invention a pour objet un procédé pour produire une boisson conditionnée. Selon ce procédé, le remplissage peut être effectué à température ambiante sans recourir à l'utilisation d'un produit chimique ou d'eau stérilisée, le goût agréable et la saveur du contenu peuvent être conservés tout en évitant la dégradation thermique de celui-ci, il devient inutile d'employer un récipient résistant à la chaleur ou de stériliser thermiquement ou de refroidir après scellage, et ainsi le coût de l'équipement et le coût d'exploitation peuvent être largement réduits. Après avoir stérilisé thermiquement le contenu pour donner une valeur de stérilisation définie, celui-ci est rapidement refroidi à température ambiante et ensuite stocké dans un réservoir de stockage qui a été préalablement stérilisé dans des conditions similaires ou dépassant les conditions de stérilisation thermique du contenu. Tout en maintenant le réservoir de stockage sous une pression positive avec l'utilisation d'un gaz stérile, le contenu passe dans une machine de remplissage qui a été préalablement stérilisée dans des conditions similaires ou dépassant les conditions de stérilisation thermiques du contenu. Ainsi, le système d'alimentation en liquide allant du réservoir de stockage à la machine de remplissage est conçu comme un passage d'alimentation en liquide fermé protégé de l'arrivée d'air provenant de l'extérieur. La boisson est remplie dans un récipient ayant été stérilisé à l'eau chaude dans un espace en environnement contrôlé isolé de l'extérieur, le milieu ambiant ayant été thermiquement stérilisé et lavé à l'eau chaude à une température de 65 °C à 100 °C.
PCT/JP2007/061608 2006-07-26 2007-06-08 Procédé pour produire une boisson conditionnée WO2008012996A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
US12/374,037 US20090320415A1 (en) 2006-07-26 2007-06-08 Method for producing packaged drink

Applications Claiming Priority (4)

Application Number Priority Date Filing Date Title
JP2006-203825 2006-07-26
JP2006203825A JP5136740B2 (ja) 2006-07-26 2006-07-26 容器詰め飲料の製造方法
JP2007-004815 2007-01-12
JP2007004815A JP5071622B2 (ja) 2007-01-12 2007-01-12 容器詰め飲料の製造方法

Publications (1)

Publication Number Publication Date
WO2008012996A1 true WO2008012996A1 (fr) 2008-01-31

Family

ID=38981311

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2007/061608 WO2008012996A1 (fr) 2006-07-26 2007-06-08 Procédé pour produire une boisson conditionnée

Country Status (4)

Country Link
US (1) US20090320415A1 (fr)
KR (1) KR20090034816A (fr)
TW (1) TW200821256A (fr)
WO (1) WO2008012996A1 (fr)

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009031436A1 (fr) * 2007-09-03 2009-03-12 Dai Nippon Printing Co., Ltd. Produit emballé, et procédé et appareil pour sa production
JP2014500830A (ja) * 2010-11-03 2014-01-16 ストークリー−ヴァン キャンプ インコーポレイテッド 電解水を使用した無菌飲料および容器を製造するためのシステム
WO2014077319A1 (fr) * 2012-11-16 2014-05-22 大日本印刷株式会社 Procédé de nettoyage d'appareil de mise en bouteille de boisson
JP5574025B1 (ja) * 2013-06-25 2014-08-20 大日本印刷株式会社 飲料供給系配管の殺菌方法及び装置
JP5582213B1 (ja) * 2013-03-28 2014-09-03 大日本印刷株式会社 フィラーの浄化方法及び装置
JP2014196148A (ja) * 2014-07-16 2014-10-16 大日本印刷株式会社 フィラーの浄化方法及び装置
JP2015205734A (ja) * 2015-08-21 2015-11-19 大日本印刷株式会社 飲料供給系配管の殺菌方法及び装置
JPWO2014103787A1 (ja) * 2012-12-27 2017-01-12 大日本印刷株式会社 飲料充填装置及びその殺菌方法

Families Citing this family (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
DE102011103767A1 (de) * 2011-03-01 2012-09-06 Hipp & Co Abfülllinie mit einem Füller für ein Gefäß und ein Verfahren für das Befüllen von Gefäßen
DE102011107772A1 (de) * 2011-07-15 2013-01-17 Krones Aktiengesellschaft Verfahren und Vorrichtung zum Herstellen von mit Flüssigkeiten gefüllten Getränkebehältnissen
CN103231908B (zh) * 2013-04-26 2015-03-11 广东粤东机械实业有限公司 超洁净预制杯灌装机
JP5920433B2 (ja) 2014-09-25 2016-05-18 大日本印刷株式会社 充填ノズルの殺菌方法及び装置
JP6272214B2 (ja) * 2014-12-02 2018-01-31 三菱重工機械システム株式会社 容器の殺菌方法、及び、殺菌システム
DE102015005458A1 (de) * 2015-04-30 2016-11-03 Khs Corpoplast Gmbh Vorrichtung zum Füllen und Verschließen von Behältern
MY193726A (en) * 2015-12-22 2022-10-27 Dainippon Printing Co Ltd Sterilization process transition method, product filling apparatus, and method and apparatus of cleaning and sterilizing the product filling apparatus
FR3046527B1 (fr) * 2016-01-07 2020-11-27 Sodetech Procede continu, et systeme pour la pasteurisation ou la sterilisation de denrees alimentaires dans un conteneur rigide suivie de sa fermeture sous vide profond par injection de vapeur rotative
JP6517177B2 (ja) * 2016-09-30 2019-05-22 大日本印刷株式会社 無菌炭酸飲料充填システム及び無菌炭酸飲料充填方法
JP6760343B2 (ja) * 2018-08-31 2020-09-23 大日本印刷株式会社 無菌充填機及びその浄化方法
JP6897716B2 (ja) * 2019-06-14 2021-07-07 大日本印刷株式会社 無菌充填機の充填バルブの冷却方法
CN111345420A (zh) * 2020-04-26 2020-06-30 万政豪 一种植物类、干果类饮品的低温无菌灌装方法

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000190922A (ja) * 1998-12-28 2000-07-11 Shibuya Kogyo Co Ltd 充填装置
JP2003040710A (ja) * 2001-07-27 2003-02-13 Nihon Starch Co Ltd 耐熱、好酸性菌アリシクロバチルスの増殖の抑制ないし阻止剤
JP2004010076A (ja) * 2002-06-04 2004-01-15 Toyo Seikan Kaisha Ltd 加温販売用低酸性飲料ボトルの充填方法
JP2005237388A (ja) * 2005-04-27 2005-09-08 Asahi Soft Drinks Co Ltd 樹脂製容器入り飲料の製造方法及び樹脂製容器入り飲料
JP2006069624A (ja) * 2004-09-02 2006-03-16 Toyo Seikan Kaisha Ltd 容器詰め飲料の製造方法

Family Cites Families (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US4409775A (en) * 1977-08-22 1983-10-18 The Mead Corporation Apparatus for the aseptic packing of high acid food
US4152464A (en) * 1977-08-22 1979-05-01 The Mead Corporation Method for the aseptic packaging of high acid food
EP0163340B1 (fr) * 1984-05-08 1988-04-20 Unilever N.V. Procédé de traitement d'aliments
JP3592681B2 (ja) * 2001-05-16 2004-11-24 花王株式会社 容器詰飲料

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2000190922A (ja) * 1998-12-28 2000-07-11 Shibuya Kogyo Co Ltd 充填装置
JP2003040710A (ja) * 2001-07-27 2003-02-13 Nihon Starch Co Ltd 耐熱、好酸性菌アリシクロバチルスの増殖の抑制ないし阻止剤
JP2004010076A (ja) * 2002-06-04 2004-01-15 Toyo Seikan Kaisha Ltd 加温販売用低酸性飲料ボトルの充填方法
JP2006069624A (ja) * 2004-09-02 2006-03-16 Toyo Seikan Kaisha Ltd 容器詰め飲料の製造方法
JP2005237388A (ja) * 2005-04-27 2005-09-08 Asahi Soft Drinks Co Ltd 樹脂製容器入り飲料の製造方法及び樹脂製容器入り飲料

Cited By (26)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2009031436A1 (fr) * 2007-09-03 2009-03-12 Dai Nippon Printing Co., Ltd. Produit emballé, et procédé et appareil pour sa production
JP5739101B2 (ja) * 2007-09-03 2015-06-24 大日本印刷株式会社 包装体の製造装置
JP2014500830A (ja) * 2010-11-03 2014-01-16 ストークリー−ヴァン キャンプ インコーポレイテッド 電解水を使用した無菌飲料および容器を製造するためのシステム
JPWO2014077319A1 (ja) * 2012-11-16 2017-01-05 大日本印刷株式会社 飲料充填装置の浄化方法
WO2014077319A1 (fr) * 2012-11-16 2014-05-22 大日本印刷株式会社 Procédé de nettoyage d'appareil de mise en bouteille de boisson
US11103899B2 (en) 2012-11-16 2021-08-31 Dai Nippon Printing Co., Ltd. Method for cleaning drink filling system
US10888904B2 (en) 2012-11-16 2021-01-12 Dai Nippon Printing Co., Ltd. Method for cleaning drink filling system
US10226796B2 (en) 2012-11-16 2019-03-12 Dai Nippon Printing Co., Ltd. Method for cleaning drink filling system
JP2018052623A (ja) * 2012-11-16 2018-04-05 大日本印刷株式会社 飲料充填装置
JP2018020848A (ja) * 2012-11-16 2018-02-08 大日本印刷株式会社 飲料充填装置
JPWO2014103787A1 (ja) * 2012-12-27 2017-01-12 大日本印刷株式会社 飲料充填装置及びその殺菌方法
JP2014189328A (ja) * 2013-03-28 2014-10-06 Dainippon Printing Co Ltd フィラーの浄化方法及び装置
US10196252B2 (en) 2013-03-28 2019-02-05 Dai Nippon Printing Co., Ltd. Method and apparatus for cleaning filler
CN105073626A (zh) * 2013-03-28 2015-11-18 大日本印刷株式会社 填充机的净化方法及装置
JP5582213B1 (ja) * 2013-03-28 2014-09-03 大日本印刷株式会社 フィラーの浄化方法及び装置
US10870564B2 (en) 2013-03-28 2020-12-22 Dai Nippon Printing Co., Ltd. Method and apparatus for cleaning filler
CN107265379A (zh) * 2013-03-28 2017-10-20 大日本印刷株式会社 填充机的净化方法及装置
CN107265379B (zh) * 2013-03-28 2019-08-09 大日本印刷株式会社 填充机的净化方法及装置
WO2014156724A1 (fr) * 2013-03-28 2014-10-02 大日本印刷株式会社 Procédé et dispositif de nettoyage d'un dispositif de remplissage
JPWO2014208551A1 (ja) * 2013-06-25 2017-02-23 大日本印刷株式会社 飲料供給系配管の殺菌方法及び装置
WO2014208551A1 (fr) * 2013-06-25 2014-12-31 大日本印刷株式会社 Procédé et dispositif pour stériliser une canalisation de système d'alimentation de boisson
US10384240B2 (en) 2013-06-25 2019-08-20 Dai Nippon Printing Co., Ltd. Method and apparatus for sterilizing drink supply pipeline
JP2015044593A (ja) * 2013-06-25 2015-03-12 大日本印刷株式会社 飲料供給系配管の殺菌方法及び装置
JP5574025B1 (ja) * 2013-06-25 2014-08-20 大日本印刷株式会社 飲料供給系配管の殺菌方法及び装置
JP2014196148A (ja) * 2014-07-16 2014-10-16 大日本印刷株式会社 フィラーの浄化方法及び装置
JP2015205734A (ja) * 2015-08-21 2015-11-19 大日本印刷株式会社 飲料供給系配管の殺菌方法及び装置

Also Published As

Publication number Publication date
KR20090034816A (ko) 2009-04-08
TW200821256A (en) 2008-05-16
US20090320415A1 (en) 2009-12-31

Similar Documents

Publication Publication Date Title
WO2008012996A1 (fr) Procédé pour produire une boisson conditionnée
JP5136740B2 (ja) 容器詰め飲料の製造方法
JP5739101B2 (ja) 包装体の製造装置
US8147752B2 (en) Sterilants and sterilization method for aseptic filling
US6945013B2 (en) Method and apparatus for aseptic packaging
WO2017154933A1 (fr) Procédé pour confirmer des bactéries initiales dans un système de remplissage de contenu, procédé de vérification de système de remplissage de contenu et milieu de culture
US20090007522A1 (en) Method of Producing a Drink Contained in a Container
WO2002090188A1 (fr) Procede et systeme de sterilisation d'un contenant d'emballage alimentaire ou d'un systeme de remplissage alimentaire
JPH11342919A (ja) 殺菌処理方法及び殺菌処理装置
JP7434749B2 (ja) 無菌充填機の無菌水供給配管内殺菌方法及び殺菌装置
US20150238646A1 (en) Method for cleaning, disinfecting and/or sterilising packaging means and/or components in container treatment systems
JP4668572B2 (ja) 容器詰め飲料の製造方法
JP5071622B2 (ja) 容器詰め飲料の製造方法
JP2010013192A (ja) 容器詰め飲料の製造方法
JP3201133B2 (ja) プラスチック製食品容器の殺菌方法
JP4441859B2 (ja) 容器詰め飲料の製造方法
US20200247596A1 (en) A cap for packing containers, including an integral powder or liquid, adapted for sterilisation
JP2006069672A (ja) Ｐｅｔボトル詰めミネラルウオーターの製造方法
JP2834649B2 (ja) ボトルの殺菌方法
JP4297013B2 (ja) 容器詰め飲料の製造方法および装置
JP2004010076A (ja) 加温販売用低酸性飲料ボトルの充填方法

Legal Events

Date Code Title Description
WWE Wipo information: entry into national phase

Ref document number: 200780027636.3

Country of ref document: CN

121 Ep: the epo has been informed by wipo that ep was designated in this application

Ref document number: 07744928

Country of ref document: EP

Kind code of ref document: A1

WWE Wipo information: entry into national phase

Ref document number: 1020087031188

Country of ref document: KR

WWE Wipo information: entry into national phase

Ref document number: 12374037

Country of ref document: US

NENP Non-entry into the national phase

Ref country code: DE

NENP Non-entry into the national phase

Ref country code: RU

122 Ep: pct application non-entry in european phase

Ref document number: 07744928

Country of ref document: EP

Kind code of ref document: A1