Heat sterilization method and apparatus for bottled beer

Abstract

To provide a low-temperature heat sterilization method and apparatus for bottled beer, capable of heat-sterilizing bottled beer at a low cost without using an expensive heat sterilization apparatus.SOLUTION: A heat sterilization method for bottled beer includes the steps of: a saccharification step of saccharifying malt; a fermentation step of fermenting wort obtained in the saccharification step; and a maturation step of maturing young beer obtained in the fermentation step. In heat sterilization of beer obtained in the maturation step after bottling, the heat sterilization is performed by constantly pouring hot spring water at 60-85°C pumped up from a source into a source tank 9, storing a plurality of bottles of beer 10 after bottling in a case 11, and immersing them with the case 11 in the source tank 9 for a specific time.SELECTED DRAWING: Figure 2

Description

[Technical Field]

[0001] The present invention relates to a method for heat sterilization of bottled beer and an apparatus used in this method. [Background technology]

[0002] Beer production can be broadly divided into the following processes: malt saccharification, fermentation, maturation, heat sterilization, and shipping. In malt saccharification, the malt that is the raw material for beer is placed in a saccharification tank, where enzymes convert the starch in the malt into malt sugar (saccharification). The wort obtained by filtration is boiled in a boiling tank, and hops are added and cooled. For fermentation, the cooled wort is transferred to a fermentation tank, where beer yeast is added and fermented. For maturation, the unfermented beer is maturated in a storage tank. For heat sterilization, the aged beer is bottled and heat sterilized. This bottled and heat sterilized beer is then shipped.

[0003] Conventional methods for producing beer have been proposed, including a method for producing beer that allows for long-term storage (Patent Document 1) and a method for producing beer that kills bacteria in the container by low-temperature sterilization (Patent Document 2). Furthermore, a method for heat sterilization using ultrasound has been proposed (Patent Document 3). [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Japanese Patent Application Laid-Open No. 2007-97433 [Patent Document 2] Japanese Patent Application Publication No. 09-224636 [Patent Document 3] Japanese Patent Application Publication No. 179480 / 1983 Summary of the Invention [Problem to be solved by the invention]

[0005] However, the manufacturing method of Patent Document 1 includes preheating and heating processes, and the bottled beer is heated in a hot water bath in each process. The method of Patent Document 1 requires a heating device for the hot water bath, which is generally expensive, and temperature control of the hot water bath is complicated, resulting in high equipment costs and difficult temperature control. If heating in a hot water bath is not required, there is a method in which the beer is passed through a temperature-controlled shower, but this method also presents problems with equipment costs and temperature control. The manufacturing method of Patent Document 2 uses a low-temperature sterilization device (for example, a device that showers bottled beer with hot water as it passes through a tunnel), which requires very high equipment costs. Furthermore, the method of Patent Document 3 also has the problem of increasing production costs due to the need to install a new device that irradiates ultrasound.

[0006] The present invention has been made in view of the above-mentioned problems, and aims to provide a method and apparatus for sterilizing bottled beer that can heat sterilize bottled beer at low cost without using an expensive heat sterilization apparatus. [Means for solving the problem]

[0007] In order to solve the above problems, the method for heat sterilization of bottled beer according to the present invention comprises: The beer undergoes a saccharification process in which malt is saccharified, a fermentation process in which the wort obtained in the saccharification process is fermented, and an aging process in which the unripened beer obtained in the fermentation process is aged. The beer obtained in the aging process is then bottled and heat-sterilized. The first feature is that hot spring water at 60 to 85 degrees Celsius is constantly flowing from the source into a hot spring tank, and after bottling, multiple bottles of bottled beer are placed in cases and immersed in the hot spring tank for a certain period of time, where they are heat-sterilized.

[0008] The method for heat sterilization of bottled beer according to the present invention comprises: The second feature is that hot spring water with a source temperature of 65 to less than 100°C is mixed with hot spring water with a source temperature of 25 to less than 65°C, and the hot spring water adjusted to 60 to 85°C is constantly poured into a hot spring tank, and multiple bottles of bottled beer are placed in cases after bottling and immersed in the hot spring tank for a certain period of time, where they are heat-sterilized.

[0009] The method for heat sterilization of bottled beer according to the present invention comprises: The third feature is that the temperature of the hot spring water constantly flowing into the hot spring tank is maintained at 65-70°C, and bottled beer is immersed in the hot spring water in the hot spring tank for 12-18 minutes.

[0010] The method for heat sterilization of bottled beer according to the present invention comprises: The fourth feature is that the temperature of the hot spring water constantly flowing into the hot spring tank is maintained at 67°C, and bottled beer is soaked in the hot spring water in the hot spring tank for 15 minutes.

[0011] The method for heat sterilization of bottled beer according to the present invention comprises: The fifth feature is that a number of bottled beers are placed in a case with an open top and a mesh-like opening on the remaining side, and the case is immersed in the hot spring water constantly flowing into the hot spring tank for a certain period of time.

[0012] The bottled beer heat sterilization apparatus according to the present invention comprises: The first feature of this system is that it comprises a hot spring tank, a supply pipe that constantly flows hot spring water at 60 to 85°C drawn from the hot spring into the hot spring tank, and a case with an open top and mesh-like openings on the remaining sides. Hot spring water at 60 to 85°C drawn from the hot spring is constantly flowed into the hot spring tank via the supply pipe and stored in the hot spring tank, and multiple bottles of bottled beer are placed in the case and immersed in the case for a certain period of time, thereby pasteurizing each bottle of beer at low temperature.

[0013] The bottled beer heat sterilization apparatus according to the present invention comprises: The second feature of the system is that it comprises a source tank, a first pipe that draws up hot spring water with a source temperature of 65 to less than 100°C from the first source, a second pipe that draws up hot spring water with a source temperature of 25 to less than 65°C from the second source, a mixing section that mixes the hot spring water from the first pipe and the hot spring water from the second pipe along the way so that the supply temperature to the source tank is 60 to 85°C, a supply pipe that constantly flows the mixed hot spring water from the mixing section into the source tank at a temperature of 60 to 85°C, a measuring means that measures the temperature of the mixed hot spring water in the source tank, and a flow rate adjusting means that adjusts the flow rate of hot spring water from the first pipe to the mixing section and the flow rate of hot spring water from the second pipe to the mixing section, respectively. [Effects of the Invention]

[0014] As explained above, according to the present invention, in areas where hot springs gush out, it is possible to perform low-temperature thermal sterilization of bottled beer at low cost by using hot spring water from a spring source, without investing in expensive equipment. This has the effect of reducing production costs and enabling transportation and long-term storage at room temperature.

[0015] Furthermore, according to the present invention, bottled beer is sterilized at low temperature by constantly pouring hot spring water, which has the effect of enabling stable and efficient low temperature sterilization. [Brief explanation of the drawings]

[0016] [Figure 1] Overall configuration diagram of bottled beer heat sterilization equipment, [Figure 2] A diagram showing the main components of the heat sterilization device. [Figure 3] FIG. 2 is a plan view showing the main configuration of the heat sterilization apparatus; [Figure 4] (A) is a front view of a case of bottled beer, (B) is a side view, [Figure 5] (A) is a plan view of the right room of the bottled beer brewery building, (B) is a plan view of the left room, [Figure 6] FIG. 1 is a flow chart showing the process for producing bottled beer. BEST MODE FOR CARRYING OUT THE INVENTION

[0017] The best mode for carrying out the present invention will be described with reference to the drawings. Figures 1 to 3 show the configuration of a heat sterilization apparatus, Figure 4 shows a case containing bottled beer, Figure 5 is a plan view showing the building of a bottled beer production plant, and Figure 6 is a flow chart of the bottled beer production process.

[0018] First, the procedure for producing bottled beer using the heat sterilization method and apparatus of the present invention will be described below.

[0019] (Preparation: S1) The bottled beer factory consists of the first building 1 shown in Figure 5 and the second building 8 shown in Figure 1. Referring to Figures 5 and 6, first, water (tap water) is stored in the hot water tank 2 installed on the floor F of the room on the right of the first building 1 (Figure 5(A)), boiled, and then cooled to 70-78°C. In addition, malt, which is the raw material for beer, is crushed.

[0020] (Saccharification process: S2) Next, the water (70-78°C) stored in hot water tank 2 and the crushed malt are added to saccharification tank 3 along with the auxiliary ingredients, and saccharification takes place in saccharification tank 3 for 60 minutes while stirring. Inside saccharification tank 3, the starch in the malt is converted into malt sugar (saccharification) by the action of enzymes in the malt. Next, solids are removed by filtration, and the wort is obtained.

[0021] (Boiling process: S3) The resulting wort is then transferred to boiling tank 4 and boiled for 60 to 90 minutes. During the boiling process, hops, another ingredient, are added to add aroma and bitterness. After the time has passed, the wort is cooled to 27°C.

[0022] (Fermentation process: S4) The cooled wort is then transferred to fermentation tank 5, where brewer's yeast is added. In fermentation tank 5, fermentation (main fermentation) proceeds for several days at around 28-30°C due to the action of the added brewer's yeast. Fermentation involves the breakdown of the sugars in the wort into alcohol and carbon dioxide by the action of the brewer's yeast. After main fermentation, the wort is left to rest for half a day at around 28-30°C. It is then cooled to 0-1°C to stop the activity of the brewer's yeast, and young beer is obtained. Ale yeast (top-fermenting yeast) and lager yeast (bottom-fermenting yeast) are used as brewer's yeast.

[0023] (Aging process: S5) The resulting green beer is then transferred at 0-1°C to the maturation tank 6 on floor F in the left room of the first building 1 (Figure 5(B)), where it is aged for approximately 25 days at 0-1°C. This aging process harmonizes the green beer's components, mellowing its taste and aroma.

[0024] (Bottling process: S6) Next, the beer obtained in the maturation tank 6 is bottled sequentially into bottle containers using a bottling machine 7.

[0025] (Heating sterilization process: S7) Next, as shown in Figure 4, bottled beer 10 (hereinafter referred to as bottled beer 10) is loaded into plastic cases 11 and transported to second building 8 shown in Figure 1. Then, in second building 8, as shown in Figure 2, cases 11 loaded with a large number of bottles of bottled beer 10 are transferred to source tank 9, and using winch 25 and chain 26, the cases 11 are suspended and completely immersed in source tank 9, which is constantly filled with hot spring water at 67°C, and bottled beer 10 is sterilized by low-temperature heat at 67°C for 15 minutes. Details of the low-temperature heat sterilization method will be described later.

[0026] Next, after a certain time has passed, the low-temperature heat-sterilized bottled beer 10 is lifted from the source tank 9 together with the case 11 by driving the winch 25 .

[0027] (Shipping process: S8) Next, the lifted bottled beer 10 that has been sterilized by low-temperature heat is lowered to floor F, transferred from case 11 to a shipping case, and shipped. The lifted bottled beer 10 is also shipped together with the case 11.

[0028] FIG. 1 is a diagram showing the overall configuration of the heat sterilization device S, and FIGS. 2 and 3 are diagrams showing the configuration of the main parts of the heat sterilization device S.

[0029] As shown in Figure 1, in the heat sterilization device S, a first pipe 14 extends from a first hot spring 12 having a source temperature of 65 to less than 100°C, and a second pipe 15 extends from a second hot spring 13 having a source temperature of 25 to less than 65°C, these first pipe 14 and second pipe 15 being connected to a mixing section 16, and a hot spring supply pipe 17 extending from the mixing section 15 to a second building 8. In Figure 1, reference numeral 18 denotes a pump for drawing up water, reference numeral 19 denotes a flow rate adjustment valve, and reference numeral 20 denotes a water thermometer.

[0030] First hot spring water Wh1, which has a source temperature of 65 to less than 100°C, is pumped up from the first hot spring 12 by a pump 18 and sent to a mixing section 16 through a first pipe 14. Second hot spring water Wh2, which has a source temperature of 25 to less than 65°C, is pumped up from the second hot spring 13 by a pump 18 and sent to the mixing section 16 through a second pipe 15. The first hot spring water Wh1 and the second hot spring water Wh2 are mixed in the mixing section 16, and mixed hot spring water Wh2, which has a temperature adjusted to 60 to 85°C, is sent to the mixing section 16 through a second pipe 15. 1+2 is supplied to the hot spring tank 9 from the hot spring supply pipe 17.

[0031] As shown in FIG. 2, a hot spring tank 9 is installed on floor F of the second building 8 with its lower portion positioned below floor F. A hot spring supply pipe 17 extends to the top opening of the hot spring tank 9, and mixed hot spring water Wh adjusted to 60 to 85°C is supplied from a discharge port 17a to the hot spring tank 9. 1+2 During operation of the hot spring tank 9, the mixed hot spring water Wh is discharged from the discharge port 17a of the hot spring supply pipe 17. 1+2 The hot spring water is constantly supplied to the hot spring tank 9 in a free-flowing state.

[0032] A discharge pipe 21 is provided on the side of the source tank 9, and the hot spring water Wh supplied into the source tank 9 is used to pasteurize bottled beer 10 in the source tank 9, and then discharged from the discharge pipe 21 toward the manhole 22.

[0033] The source tank 9 contains mixed hot spring water Wh 1+2 In this embodiment, the mixed hot spring water Wh flowing into the hot spring source tank 9 is 1+2 The temperature of the hot spring water is controlled to be always kept at a constant temperature (67°C ± 1°C) set between 60 and 85°C. Specifically, the temperatures of the first hot spring water Wh1 flowing through the first pipe 14 and the second hot spring water Wh2 flowing through the second pipe 15 are controlled by a water thermometer 20, and the ratio of the flow rates of the respective waters is adjusted by flow control valves 19.

[0034] A steel frame 24 is installed horizontally on the ceiling of the second building 8, and a winch 25 is attached to the steel frame 24. A chain 26 with a hook at the end is suspended from the winch 25. As shown in FIG. 2, the mixed hot spring water Wh 1+2 A case 11 loaded with many bottles of bottled beer 10 is suspended in a source tank 9 filled with water and completely immersed in it, allowing it to be pasteurized at low temperature for a certain period of time.

[0035] As shown in Figure 4, the case 11 can store a large number of bottled beers 10 (16 to 24 bottles) in a vertical position, and has an open top and a large number of mesh-like openings on the other sides and bottom. Therefore, when a large number of bottled beers 10 are stored in the case 11 and the case 11 is hung in the hot spring tank 9 using a winch 25 and a chain 26 and completely immersed, the mixed hot spring water Wh constantly flowing into the hot spring tank 9 is released. 1+2 However, water repeatedly flows into and out of the case 11 through the opening at the top of the case 11 and the numerous openings on the four sides and bottom, allowing each bottled beer 10 in the case 11 to be efficiently and stably heat-sterilized.

[0036] In this embodiment, bottled beer 10 is heat-sterilized for a fixed period of time (15 minutes) using hot spring water that has been pumped from the source and adjusted to a fixed temperature (67°C). This not only enables efficient and stable heat sterilization, but also enables transportation at room temperature and long-term storage, making it possible to transport the beer from the hot spring resort to the consumer's area at room temperature, and to store the beer at the hot spring resort or at the destination for a long period of time.

[0037] In the heat sterilization apparatus S of this embodiment, the temperature of the hot spring water constantly flowing into the hot spring water tank 9 can be easily adjusted between 60 and 85°C by using two hot spring water sources, although one source may be used. The reason for setting the temperature at 60°C or higher is that a temperature below 60°C is insufficient for low-temperature heat sterilization of bottled beer 10, and reheating is required. The reason for setting the temperature at 85°C or lower is that a temperature above 85°C may have a thermal effect on the quality of the beer inside the bottled beer 10.

[0038] In the mixing section 16, by increasing the proportion of the first hot spring water Wh1 with a source temperature of 65 to less than 100°C, the temperature of the hot spring water flowing into the hot spring source tank 9 can be set higher (for example, to 70 to 85°C). In this case, the low-temperature heat sterilization time is set shorter than when the temperature is 67°C (8 to 12 minutes at 70 to 85°C). By increasing the proportion of the second hot spring water Wh2 with a source temperature of 25 to less than 65°C, the temperature of the hot spring water flowing into the hot spring source tank 9 can be set lower (for example, to 60 to 65°C). In this case, the low-temperature heat sterilization time is set longer than when the temperature is 67°C (18 to 22 minutes at 60 to 65°C).

[0039] When the source temperature of the first hot spring water Wh1 pumped from the first hot spring 12 is 65 to 85°C, the flow rate adjusting valve 19 of the second pipe 15 may be closed and only the first hot spring water Wh1 from the first pipe 14 may be supplied to the hot spring tank 9 from the hot spring supply pipe 17 via the mixing section 16. The second hot spring water Wh2 pumped from the second hot spring 15 may be mixed with the mixed hot spring water h supplied to the hot spring tank 9 from the hot spring supply pipe 17. 1+2 It is mainly used to regulate the temperature.

[0040] According to the heat sterilization device of this embodiment, hot spring water from the source can be used as is to constantly flow into the hot spring tank 6 for heat sterilization, and since a large number of bottled beers can be heat sterilized at once using a case, low-temperature heat sterilization of bottled beer can be carried out efficiently and at low cost. In locations where source water is easily available, such as hot spring districts, equipment costs and investment costs can be kept low.

[0041] Since the temperature-adjusted hot spring water flowing directly from the source is used for the low-temperature heat sterilization of bottled beer, the low-temperature heat sterilization process can be stably carried out, the maturation of beer in the bottles is promoted, and beer with a mellow taste can be produced.

[0042] Ale beer is produced by using ale yeast (top-fermenting yeast) as the beer yeast, and lager beer is produced by using lager yeast (bottom-fermenting yeast) as the beer yeast, and the low-temperature heat sterilization method of the present invention can be applied to both types of ale beer and lager beer.

[0043] As explained above, according to the present invention, low-temperature heat sterilization of bottled beer is carried out using spring water with a high spring temperature, so that low-temperature heat sterilization of bottled beer can be carried out at low cost without investing in expensive equipment, thereby reducing the cost of beer production and enabling transportation at room temperature and long-term storage at room temperature.

[0044] Furthermore, according to the present invention, since the hot spring water is used at a high temperature while it is still at that temperature, it is not suitable for producing beer in a factory far from the source, but is suitable for producing beer in a location close to the source, and is suitable for producing bottled beer and local beer in areas where hot springs gush out. [Industrial Applicability]

[0045] The present invention can be used as a method for heat sterilization of bottled beer and as an apparatus used in the method. [Explanation of symbols]

[0046] 1 Building 1 2 Hot water tank 3 Saccharification tank 4. Boiling tank 5 Fermentation tanks 6. Maturation tanks 7. Bottle filling machine 8. Building 2 9. Spring Tank 10 Bottled Beer 11 cases 12 First source 13 Second source 14 First Pipe 15 Second piping 16 Mixing section 17 Source supply pipe 18 Pump 19 Flow control valve (flow control means) 20,23 Water temperature gauge (measurement means) 21 Discharge pipe 22 Masube 24 Steel Frame 25 winch 26 chain F floor G ground Wh1,Wh2,Wh 1+2 hot spring water

Claims

1. The beer undergoes a saccharification process in which malt is saccharified, a fermentation process in which the wort obtained in the saccharification process is fermented, and an aging process in which the unripened beer obtained in the fermentation process is aged. The beer obtained in the aging process is then bottled and heat-sterilized. This method for thermal sterilization of bottled beer is characterized in that hot spring water at 60 to 85°C drawn from a spring is constantly flowing into a spring tank, and a plurality of bottled beers are placed in cases after bottling, and the cases are immersed in the spring tank for a certain period of time to perform thermal sterilization.

2. 2. The method for heat sterilization of bottled beer according to claim 1, characterized in that hot spring water having a source temperature of 65 to less than 100°C is mixed with hot spring water having a source temperature of 25 to less than 65°C, the hot spring water adjusted to 60 to 85°C is constantly poured into a hot spring tank, and a plurality of bottled beers are placed in cases after bottling and immersed in the hot spring tank together with the cases for a certain period of time, thereby carrying out heat sterilization.

3. 2. The method for heat sterilization of bottled beer according to claim 1, characterized in that the temperature of the hot spring water constantly flowing into the hot spring tank is maintained at 65 to 70°C in the hot spring tank, and the bottled beer is immersed in the hot spring water in the hot spring tank for 12 to 18 minutes.

4. 2. The method for heat sterilization of bottled beer according to claim 1, wherein the temperature of the hot spring water constantly flowing into the hot spring tank is maintained at 67°C in the hot spring tank, and the bottled beer is immersed in the hot spring water in the hot spring tank for 15 minutes.

5. 2. The method for heat sterilization of bottled beer according to claim 1, wherein a number of bottled beers are placed in a case having an open top and mesh-like openings on the remaining sides, and the case is immersed in the hot spring water constantly flowing into the hot spring tank for a certain period of time.

6. This bottled beer thermal sterilization device comprises a spring tank, a supply pipe that constantly flows and supplies hot spring water at 60 to 85°C drawn from the spring into the spring tank, and a case with an open top and mesh-like openings on the remaining sides, wherein the hot spring water at 60 to 85°C drawn from the spring is constantly flowed and stored in the spring tank via the supply pipe, and a number of bottled beers are placed in the case and immersed in the spring tank for a certain period of time, thereby pasteurizing each bottled beer.

7. a first pipe for drawing up hot spring water having a source temperature of 65 to less than 100°C from a first hot spring; a second pipe for drawing up hot spring water having a source temperature of 25 to less than 65°C from a second hot spring; a mixing section for mixing the hot spring water from the first pipe and the hot spring water from the second pipe midway so that the supply temperature to the hot spring tank is 60 to 85°C; a supply pipe for constantly flowing the mixed hot spring water from the mixing section into the hot spring tank at a temperature of 60 to 85°C; a measuring means for measuring the temperature of the mixed hot spring water in the hot spring tank; and a flow rate adjusting means for adjusting the flow rate of hot spring water from the first pipe to the mixing section and the flow rate of hot spring water from the second pipe to the mixing section, respectively.

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