Method for manufacturing beverage filled in container

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 65 DEG C to 100 DEG C.

Description

technical field [0001] The present invention relates to a container-packed beverage, in particular to a method for manufacturing container-filled beverages such as a container-packed tea beverage and a container-packed acidic beverage. Background technique [0002] Conventionally, as methods for producing container-packed beverages such as low-acid beverages such as tea beverages in PET bottles and acidic beverages such as fruit juice-containing beverages, hot-filling methods and aseptic filling methods are known. The hot filling method, for example, in the case of acidic beverages such as tea beverages with a pH below 4.6, heat sterilization at the same or higher conditions as 12°C and 4 minutes; ℃, 30 minutes or more under the conditions of heat sterilization, and the content is filled in the cleaned container while the liquid temperature is maintained at 65 ℃ to 90 ℃, thereby using the heat of the content to sterilize and seal the container. Afterwards, in order to steri...

AI Technical Summary

Problems solved by technology

[0009] In order to solve the above-mentioned shortcomings of the conventional hot filling method, it is more effective to lower the filling temperature. However, if the content is sterilized and cooled to room temperature, it cannot be denied that the process from the storage tank used in general filling equipment to the filling machine cannot be denied. , the possibility of microbial infection in the joints, gaskets, infusion pumps and other small parts of the infusion system, from the perspective of product safety, the filling temperature cannot be lowered lower than the above-mentioned solution

Images