Content filling system and method for manufacturing container with content

Abstract

A content filling system (10) comprises: a container sterilization device (20) that sterilizes a can (1); a lid sterilization device (30) that sterilizes a lid (2) that closes the can (1); a filling device (70) that fills the can (1) with the content sterilized; a lid attachment device (80) that closes the can (1) filled with the content with the sterilized lid (2); and at least one chamber (90a) to (90k) that accommodates the container sterilization device (20), the lid sterilization device (30), the filling device (70), and the lid attachment device (80). The content is a beverage containing acidic and carbon dioxide gas. The sterilization degree of the content filling system (10) is adjusted in advance such that the sterilization effect on spore-forming yeast or heat-resistant lactic acid bacteria, which are index bacteria, ranges from 3 LRV to 12 LRV.

Description

Content filling system and method for manufacturing container with contents

[0001] The present disclosure relates to a content filling system and a method for manufacturing a content-filled container.

[0002] BACKGROUND ART Aseptic filling systems are known in which sterilized contents are filled into sterilized containers (cans) in a sterile environment and then the containers are closed with lids (see, for example, Patent Document 1).

[0003] In such an aseptic filling system, the container is sterilized by spraying a disinfectant onto the container in the aseptic filling system, and then the contents are aseptically filled into the container, thereby producing a container filled with the contents.

[0004] In conventional content filling systems, a large amount of sterilant is first applied to the inside of a container to achieve a high sterilization effect. The large amount of sterilant attached to the inside of the container is then removed, for example, by blowing hot air over a long period of time. This results in a large sterilization device for the content filling system, making it difficult to reduce the costs of the content filling system, including initial costs, running costs, and maintenance costs. Furthermore, reducing the amount of sterilant used to sterilize the container is preferable from the perspective of reducing running costs and protecting the environment.

[0005] Furthermore, if the contents to be filled in the contents filling system are limited to a specific type, sterilization that can accommodate all types of contents will place an unnecessary burden on the system, which will increase the costs of the equipment, chemicals, energy, etc. in the contents filling system.

[0006] Patent No. 3991571

[0007] The present disclosure provides a content filling system and a method for manufacturing a content-filled container that can reduce costs required for equipment, chemicals, energy, etc. in the content filling system by performing sterilization appropriate for a specific type of content.

[0008] Embodiments of the present disclosure relate to the following [1] to [5].

[0009] [1] A contents filling system comprising: a container sterilization device for sterilizing cans; a lid sterilization device for sterilizing lids that close the cans; a filling device for filling the sterilized cans with contents; a lid attachment device for closing the filled cans with sterilized lids; and at least one chamber for accommodating the container sterilization device, the lid sterilization device, the filling device, and the lid attachment device, wherein the contents are an acidic beverage containing carbon dioxide, and the sterilization degree of the contents filling system is pre-adjusted so that the sterilization effect against indicator bacteria, spore-forming yeast or heat-resistant lactic acid bacteria, is 3 LRV or more and 12 LRV or less.

[0010] [2] The sterilization level of the content filling system is adjusted in advance by filling 1,000 to 100,000 cans with culture medium instead of the contents, culturing the cans at a predetermined temperature, and then inspecting the cans so that the number of cans spoiled by bacteria is less than one. [1] The content filling system described in [1]

[0011] [3] A contents filling system comprising: a container sterilization device for sterilizing cans; a lid sterilization device for sterilizing lids that close the cans; a filling device for filling the sterilized cans with contents; a lid attachment device for closing the filled cans with sterilized lids; and at least one chamber for accommodating the container sterilization device, the lid sterilization device, the filling device, and the lid attachment device, wherein the contents are seasonings, and the sterilization degree of the contents filling system is pre-adjusted so that the sterilization effect against indicator bacteria, spore-forming yeast or thermotolerant lactic acid bacteria, is 3 LRV or more and 12 LRV or less.

[0012] [4] A method for manufacturing a container filled with contents using a contents filling system, comprising: a step of sterilizing a can using a container sterilization device; a step of sterilizing a lid using a lid sterilization device; a step of filling the sterilized can with contents using a filling device; and a step of closing the can filled with the contents with a sterilized lid using a lid attachment device, wherein the contents are an acidic beverage containing carbon dioxide, and the sterilization level of the contents filling system is pre-adjusted so that the sterilization effect against indicator bacteria, spore-forming yeast or heat-resistant lactic acid bacteria, is 3 LRV or more and 12 LRV or less.

[0013] [5] A method for manufacturing a container filled with contents using a contents filling system, comprising: a step of sterilizing a can using a container sterilization device; a step of sterilizing a lid using a lid sterilization device; a step of filling the sterilized can with contents using a filling device; and a step of closing the can filled with the contents with the sterilized lid using a lid attachment device, wherein the contents are seasonings, and the sterilization level of the contents filling system is pre-adjusted so that the sterilization effect against spore-forming yeast or thermotolerant lactic acid bacteria, which are indicator bacteria, is 3 LRV or more and 12 LRV or less.

[0014] According to the present disclosure, by performing sterilization suitable for a specific type of content, costs required for equipment, chemicals, energy, etc. in the content filling system can be reduced.

[0015] FIG. 1 is a schematic plan view showing a content filling system according to one embodiment. FIG. 2 is a schematic view showing a container sterilizer of a content filling system according to one embodiment. FIG. 3A is a schematic view showing a water sterilization line of a content filling system according to one embodiment. FIG. 3B is a schematic view showing another example of a water sterilization line of a content filling system according to one embodiment. FIG. 4A is a schematic view showing a concentrate sterilization line of a content filling system according to one embodiment. FIG. 4B is a schematic view showing another example of a concentrate sterilization line of a content filling system according to one embodiment. FIG. 4C is a schematic view showing another example of a concentrate sterilization line of a content filling system according to one embodiment. FIG. 5 is a schematic view showing a lid sterilizer of a content filling system according to one embodiment. FIG. 6 is a flowchart showing a content filling method using a content filling system according to one embodiment. FIG. 7 is a flowchart showing a content filling method using a content filling system according to one embodiment. FIG. 8 is a schematic plan view showing a modified content filling system according to one embodiment. FIG. 9 is a schematic view showing a modified container sterilizer of a content filling system according to one embodiment. FIG. 10 is a schematic diagram showing a modified lid sterilization device of the content filling system according to one embodiment. FIG. 11 is a schematic diagram showing a modified lid sterilization device of the content filling system according to one embodiment. FIG. 12 is a perspective view showing a can used in the content filling system according to one embodiment. FIG. 13 is a perspective view showing a can used in the content filling system according to one embodiment. FIG. 14 is a perspective view showing a can used in the content filling system according to one embodiment. FIG. 15 is a perspective view showing a can used in the content filling system according to one embodiment. FIG. 16 is a cross-sectional view (cross-sectional view taken along lines XVI, XVII-XVI, XVII in FIG. 15) showing a can used in the content filling system according to one embodiment, illustrating the can in an unopened state. FIG. 17 is a cross-sectional view (cross-sectional view taken along lines XVI, XVII-XVI, XVII in FIG. 15) showing a can used in the content filling system according to one embodiment, illustrating the can in an opened state. FIG. 18 is a flowchart showing a modified content filling method using the content filling system according to one embodiment.Fig. 19 is a flowchart showing a modified content filling method using a content filling system according to an embodiment. Fig. 20 is a schematic view showing a modified lid attachment device of a content filling system according to an embodiment. Fig. 21 is a schematic plan view showing a modified lid attachment chamber of a content filling system according to an embodiment. Fig. 22 is a schematic view showing a modified lid sterilization device of a content filling system according to an embodiment.

[0016] Embodiments of the present disclosure will be described below with reference to the drawings. FIGS. 1 to 7 are diagrams illustrating one embodiment. The following figures are schematic diagrams. Therefore, the size and shape of each part are appropriately exaggerated for ease of understanding. Furthermore, appropriate modifications can be made within the scope of the technical concept. In the following figures, identical parts are denoted by the same reference numerals, and some detailed descriptions may be omitted. Furthermore, the numerical values, such as dimensions, and material names of each component described in this specification are examples of embodiments and are not limited thereto. They can be selected and used as appropriate. In this specification, terms specifying shapes or geometric conditions, such as parallel, orthogonal, and perpendicular, are interpreted not only strictly but also to include substantially the same state.

[0017] (Content Filling System) First, a content filling system (aseptic filling system) according to an embodiment will be described with reference to FIG.

[0018] The content filling system 10 shown in FIG. 1 is a system for filling a can (container) 1 with a content such as a beverage. The content is a carbonated beverage that is acidic and contains carbon dioxide. The content is prepared by diluting a product concentrate with water. In this case, the product concentrate may be diluted with water by 1.1 to 1000 times, preferably by 2 to 10 times. The product concentrate may also be diluted with water by 10 to 80 times, 20 to 70 times, or 30 to 50 times.

[0019] The can 1 may be an aluminum can made of aluminum. When the can 1 is an aluminum can, the weight of the can 1 can be reduced.

[0020] When the capacity of can 1 is 350 mL, the weight of can 1 may be 12.0 g or less, 11.0 g or less, 10.5 g or less, 10.0 g or less, 9.5 g or less, or 9.0 g or less. When the capacity of can 1 is 500 mL, the weight of can 1 may be 15.0 g or less, 14.5 g or less, 14.0 g or less, 13.5 g or less, 13.0 g or less, 12.5 g or less, 12.0 g or less, or 11.0 g or less. For the same material, the lighter the can 1, the lower the manufacturing cost of can 1. On the other hand, since lighter cans are more susceptible to deformation, a lighter can may deform due to pressure changes during heat sterilization, etc. According to this embodiment, the contents are sterilized before filling, thereby shortening the sterilization time after filling or eliminating sterilization after filling. Therefore, by using the content filling system 10 in this embodiment, deformation can be suppressed even if the weight of the can 1 is reduced.

[0021] As shown in FIG. 12 , can 1 has a flange 1a, a neck 1b located below flange 1a, a body 1c located below neck 1b, and a bottom 1d located below body 1c. This can 1 may be a seamless can. Seamless cans are cans formed by drawing and ironing or other processes. Using a seamless can allows the body 1c of can 1 to be made thinner, resulting in a lighter can. However, when the can 1 is made lighter, conventional filling systems have the risk of deformation of can 1 during the sterilization process for sterilizing product can 1A, which will be described later. According to this embodiment, since the contents are sterilized before filling, the sterilization time after filling can be shortened or sterilization after filling can be eliminated. Therefore, by using the contents filling system 10 of this embodiment, deformation can be suppressed even for seamless cans with a thinner body 1c.

[0022] The neck portion 1b of the can 1 may be a smooth neck. By making the neck portion 1b a smooth neck, the weight of the can 1 can be reduced. When the can 1 is made lighter, it generally becomes weaker against pressure, and thus, in conventional filling systems, there is a risk of the can 1 deforming during heat sterilization or the like. According to this embodiment, the contents are sterilized before filling, so the sterilization time after filling can be shortened or sterilization after filling can be eliminated. Therefore, by using the contents filling system 10 of this embodiment, deformation can be suppressed even if the neck portion of the can 1 has a smooth neck. A smooth neck means that the neck portion 1b does not have a step and the diameter of the neck portion 1b gradually decreases toward the flange 1a.

[0023] Furthermore, as shown in FIGS. 13 and 14 , the body 1c of the can 1 may have recesses and / or protrusions. In the example shown in FIG. 13 , the body 1c of the can 1 has a protrusion 4 in the shape of an apple. In the example shown in FIG. 14 , the body 1c of the can 1 includes multiple large-diameter portions (protrusions) 5a-5c and multiple small-diameter portions (recesses) 6a-6d. The large-diameter portions 5a-5c and the small-diameter portions 6a-6d are alternately arranged in the height direction. A can having recesses and / or protrusions can have excellent design. However, a can having recesses or protrusions may be prone to deformation due to uneven pressure on the body. Furthermore, the can is prone to pressure during heating, which can cause deformation. By utilizing the content filling system 10 of this embodiment, the heating time for the product can 1A (described later) can be shortened or eliminated, thereby suppressing deformation even in a can 1 with excellent design. Although not shown, the body 1c of the can 1 may have only a recess formed therein.

[0024] Furthermore, can 1 may be a can designed to change shape due to pressure changes when opened. A can whose shape changes due to pressure changes allows the user to feel a sense of openness when opened. Conventionally, deformation may easily occur due to internal pressure changes during heat sterilization. Furthermore, pressure is easily applied to the can when heated, making it prone to deformation. By using content filling system 10 in this embodiment, the heating time for product can 1A (described later) can be shortened or eliminated, thereby suppressing deformation even in can 1 designed to change shape due to pressure changes when opened.

[0025] Furthermore, the shape change due to pressure change is preferably such that when the can 1 is unopened, the high internal pressure of the can 1 results in a convex portion, and when the can 1 is opened, the pressure decreases and the convex portion forms a concave portion. This allows the user to use the can in an easy-to-grip state by creating a concave portion upon opening. In this case, for example, as shown in FIGS. 15 to 17 , a deformed portion 1e may be formed in the body 1c of the can 1. As shown in FIG. 16 , the deformed portion 1e may protrude radially outward when the can 1 is unopened. On the other hand, as shown in FIG. 17 , the deformed portion 1e may be configured to be recessed radially inward after the can 1 is opened due to the pressure change upon opening.

[0026] As shown in Figure 1, the content filling system 10 includes a container sterilization device 20, a lid sterilization device 30, a water sterilization line 40, a concentrate sterilization line 60, a filling device (filler) 70, a lid attachment device (seamer) 80, and at least one chamber 90a to 90k. The content filling system 10 may further include a raw liquor line 110 for adding alcohol to the sterilized water and the sterilized concentrate product. The content filling system 10 may further include a control unit 100 for controlling the content filling system 10. As will be described later, the sterilization degree of the content filling system 10 is pre-adjusted so that the sterilization effect against thermotolerant lactic acid bacteria or thermotolerant lactic acid bacteria, which are indicator bacteria, is 3 LRV or more and 12 LRV or less.

[0027] The container sterilizer 20 is a device that sterilizes the cans 1. The lid sterilizer 30 is a device that sterilizes the lids 2 that close the cans 1. The water sterilization line 40 is a line that non-thermal sterilizes water for diluting the concentrate product. The concentrate sterilization line 60 is a line that sterilizes the concentrate product. The filling device 70 is a device connected to the water sterilization line 40 and the concentrate sterilization line 60, respectively, and is a device that fills water and concentrate product into sterilized cans 1. The lid attachment device 80 is a device that closes cans 1 filled with water and concentrate product with sterilized lids 2.

[0028] The content filling system 10 also includes a product can discharge section 11 that discharges cans 1 to which lids 2 have been attached by a lid attachment device (seamer) 80. In the content filling system 10, the above-mentioned container sterilization device 20, filling device 70, lid attachment device 80, and product can discharge section 11 are arranged in this order from upstream to downstream along the conveyance direction of the cans 1. Note that the content filling system 10 may also be provided with a plurality of conveying wheels (not shown) between the container sterilization device 20, filling device 70, lid attachment device 80, etc., for transporting cans 1 between these devices.

[0029] In this embodiment, the container sterilization device 20 sterilizes the cans 1 by spraying a sterilizing agent onto the cans 1. By spraying the sterilizing agent, the cans 1 are sterilized before being filled with the contents.

[0030] As shown in Figures 1 and 2, the container sterilization device 20 has a first sterilant spraying unit 22 that sprays a sterilant onto the cans 1, and a first air rinse unit 23 that air rinses the cans 1 that have been sprayed with the sterilant by the first sterilant spraying unit 22. The container sterilization device 20 may further have a first heating unit 21 that is provided upstream of the first sterilant spraying unit 22 and heats the cans 1. The container sterilization device 20 may further have a first sterile water rinsing unit 24 that is provided downstream of the first air rinse unit 23. In the container sterilization device 20, the first heating unit 21, the first sterilant spraying unit 22, the first air rinse unit 23, and the first sterile water rinsing unit 24 are arranged in this order from upstream to downstream along the conveyance direction of the cans 1. In Figure 2, the cans 1 are conveyed in the direction of the arrow.

[0031] The first heating section 21 heats (preheats) the cans 1 before the sterilant is sprayed. The first heating section 21 is configured to heat the cans 1 while they are being transported. When heating the cans 1 while they are being transported, as shown in FIG. 2 , the cans 1 may be transported with the flange 1a, to which the lid 2 is attached, facing downward. The first heating section 21 includes first hot air nozzles 21a and 21b that blow heated air onto the cans 1. The first hot air nozzle 21a is a nozzle for blowing heated air onto the inner surface of the can 1. The first hot air nozzle 21b is a nozzle for blowing heated air onto the outer surface of the can 1. The heated air blown from the first hot air nozzles 21a and 21b may heat the surface of the can 1 to, for example, 40°C or higher and 100°C or lower, or may heat the surface to 50°C or higher and 80°C or lower. By keeping the surface temperature of the can 1 at 40°C or higher, the sterilization effect of the can 1 can be improved. Furthermore, by keeping the surface temperature of the can 1 at 100° C. or less, it is possible to reduce the consumption of thermal energy and the amount of carbon dioxide emissions.

[0032] The first sterilant spraying unit 22 sterilizes the cans 1 by spraying a sterilant onto the cans 1 heated by the first heating unit 21. The first sterilant spraying unit 22 is configured to spray the sterilant while the cans 1 are being transported. When spraying the sterilant while the cans 1 are being transported, the cans 1 may be transported with the flange 1a, to which the lid 2 is attached, facing downward. The first sterilant spraying unit 22 also includes first spray nozzles 22a and 22b that spray the sterilant onto the transported cans 1. Of these, the first spray nozzle 22a is a nozzle for spraying the sterilant onto the inner surface of the can 1. The first spray nozzle 22b is a nozzle for spraying the sterilant onto the outer surface of the can 1. The sterilant sprayed by the first sterilant spraying unit 22 is, for example, an aqueous hydrogen peroxide solution. The first sterilant spraying unit 22 generates a gas by vaporizing the aqueous hydrogen peroxide solution at a temperature above its boiling point, or a mist by liquefying a portion of the aqueous hydrogen peroxide solution. Then, gas or mist is sprayed from first spray nozzles 22a, 22b onto the inner and outer surfaces of can 1. In first sterilant spray unit 22, gas or mist of aqueous hydrogen peroxide solution is sprayed onto the inner and outer surfaces of can 1, thereby uniformly sterilizing can 1. In this embodiment, hydrogen peroxide is used as the sterilant for sterilizing can 1, but the sterilant may be peracetic acid or another chemical agent other than hydrogen peroxide as long as it has the effect of inactivating bacteria. In addition to the sterilant, hot water or steam, which will be described later, may also be used, or a combination of these may be used.

[0033] In the first sterilant spraying unit 22, the amount of sterilant applied to the can 1 is 0.01 μL / cm when the inner surface of the can 1 is coated with at least epoxy resin, polyethylene terephthalate (PET) resin, or polyvinyl chloride. ２ 0.4μL / cm or more ２ or less, 0.03 μL / cm ２ 0.1μL / cm or more ２ The amount of the sterilant applied to the can 1 may be 0.01 μL / cm ２ This improves the sterilization effect of the can 1. In addition, the amount of sterilant adhered to the can 1 is 0.03 μL / cm ２This further improves the sterilization effect of the can 1. In addition, the amount of sterilant attached to the can 1 is 0.4 μL / cm ２ By satisfying the above condition, it is possible to prevent the sterilant from remaining in the cans 1 that have passed through the container sterilization device 20. In this case, the concentration of hydrogen peroxide in the sterilant may be 35% by weight.

[0034] The first air rinse section 23 supplies sterile heated air or room temperature air to the cans 1 onto which the sterilant has been sprayed by the first sterilant spray section 22. The supply of sterile heated air or room temperature air activates the hydrogen peroxide and removes foreign matter, hydrogen peroxide, and the like from the cans 1. The first air rinse section 23 is configured to supply sterile air while transporting the cans 1. In this case, the cans 1 may be transported with the flange 1a, to which the lid 2 is attached, facing downward. By transporting the cans 1 with the flange 1a facing downward, foreign matter can be effectively removed from the cans 1. If necessary, sterilized room temperature air may be mixed with a condensed mist of low-concentration hydrogen peroxide, and the resulting gasified hydrogen peroxide may be supplied to the cans 1. The sterile air may be air, carbon dioxide, or an inert gas.

[0035] The first air rinse section 23 includes first air rinse nozzles 23a and 23b that spray sterile air onto the cans 1 being transported. The first air rinse nozzle 23a is a nozzle for spraying sterile air onto the inner surface of the can 1. The first air rinse nozzle 23b is a nozzle for spraying sterile air onto the outer surface of the can 1. By spraying the sterile air, the gas or mist of the aqueous hydrogen peroxide solution sprayed onto the inner and outer surfaces of the can 1 is uniformly activated. Note that the sterile air may be sprayed only onto the inner surface of the can 1.

[0036] In the first air rinse section 23, sterile air at a temperature of 70°C or higher and 200°C or lower may be sprayed onto the cans 1. For example, the temperature of the sprayed sterile air may be 80°C or higher, 90°C or higher, 120°C or higher, or 150°C or higher. When the temperature of the sterile air is 70°C or higher, the sterilant adhering to the cans 1 can be effectively activated. Furthermore, when the temperature of the sterile air is 200°C or lower, the amount of carbon dioxide emissions can be reduced. Note that the temperature of the sterile air is the temperature immediately after being sprayed from the first air rinse nozzles 23a, 23b, i.e., the temperature at the tips of the first air rinse nozzles 23a, 23b.

[0037] In addition, after the sterile air is sprayed, the amount of sterilant attached to the can 1 is 0.00001 μL / cm when the inner surface of the can 1 is coated with at least epoxy resin, PET resin, or polyvinyl chloride. ２ 0.01 μL / cm or more ２ The amount of sterilant attached to the can 1 may be 0.00001 μL / cm ２ This can improve the sterilization effect of the can 1. In addition, the amount of sterilant adhered to the can 1 is 0.01 μL / cm ２ By satisfying the following conditions, it is possible to suppress the residue of sterilizing agent in the cans 1 that have passed through the container sterilizing device 20.

[0038] The first sterile water rinse unit 24 is a unit that uses sterile water to rinse cans 1 sterilized with a sterilant (hydrogen peroxide). By performing the sterilized water rinse, trace amounts of hydrogen peroxide adhering to the cans 1 are washed away and foreign matter is removed. The first sterile water rinse unit 24 is configured to supply sterile water while transporting the cans 1. In this case, the cans 1 may be transported with the flange 1a, to which the lid 2 is attached, facing downward. By transporting the cans 1 with the flange 1a facing downward, the sterilant and foreign matter can be effectively removed from the inside of the can 1. The first sterile water rinse unit 24 also includes first sterile water rinse nozzles 24a and 24b that spray sterile water onto the cans 1 being transported. The first sterile water rinse nozzle 24a is a nozzle for spraying sterile water onto the inner surface of the can 1. The first sterile water rinse nozzle 24b is a nozzle for spraying sterile water onto the outer surface of the can 1. In the first sterile water rinsing section 24, the temperature of the sterile water may be 5° C. or higher and 100° C. or lower. Note that each of the nozzles 21 a, 22 a, 23 a, and 24 a may be inserted inside the can 1 to increase efficiency.

[0039] Next, we will explain the water sterilization line 40, the undiluted liquid sterilization line 60, and the undiluted liquor line 110 of the content filling system 10. First, we will explain the water sterilization line 40.

[0040] The water sterilization line 40 shown in FIG. 1 is a sterilization line that sterilizes water without heating. This water sterilization line 40 may sterilize water using at least one of ultraviolet light and filtration. When the water sterilization line 40 sterilizes water using ultraviolet light, the water in the water sterilization line 40 may be sterilized by ultraviolet light from at least one of a low-pressure mercury lamp and a medium-pressure mercury lamp. When the water sterilization line 40 sterilizes water by filtration, the water sterilization line 40 may sterilize the water by filtering the water with a sterilization filter (such as the first sterilization filter 53 described below). In this specification, "non-thermal sterilization" refers to sterilizing water without using thermal energy such as an electric heater or steam.

[0041] As shown in Figure 3A, the water sterilization line 40 has at least a water sterilizer 50 that sterilizes water. In the example shown in Figure 3A, the water sterilization line 40 has a first water tank 41, a water sterilizer 50, and a second water tank 42. The first water tank 41, the water sterilizer 50, and the second water tank 42 are arranged in this order from upstream to downstream along the water transport direction. The water sterilization line 40 may also be provided with a flow meter F and an adjustable aseptic valve V downstream of the second water tank 42. Although not shown, thermometers, pressure gauges, level gauges, concentration meters, etc. are installed at various locations on the water sterilization line 40.

[0042] The first water tank 41 is a so-called balance tank, and by storing water, it plays a role in smoothing the flow of water. The capacity of the first water tank 41 is 30 m ３ Over 100m ３ It may be less than 50 m, for example. ３ A pump P for transporting water and a flow meter (not shown) for measuring the flow rate of water may be provided downstream of the first water tank 41.

[0043] The water sterilizer 50 is a sterilizer that sterilizes the water stored in the first water tank 41. Details of the water sterilizer 50 will be described later.

[0044] The second water tank 42 is a tank (so-called aseptic tank) that stores water sterilized by the water sterilizer 50. The second water tank 42 serves to smooth the flow of water by storing sterilized water. The volume of the second water tank 42 is 5 m ３ More than 50m ３ It may be less than 10 m, for example. ３ It may be.

[0045] A bypass line 43 may also be provided downstream of the second water tank 42. As shown in FIG. 1 , the bypass line 43 may connect the water sterilization line 40 and the first sterile water rinse unit 24 to each other. The bypass line 43 may also connect the water sterilization line 40 and the filling device 70 to each other. The bypass line 43 may also connect the water sterilization line 40 and the lid attachment device 80 to each other. Furthermore, the bypass line 43 may also connect the water sterilization line 40 and the second sterile water rinse unit 34 (described later) of the lid sterilizer 30 to each other. By providing the bypass line 43, water sterilized by the water sterilizer 50 is used to wash the cans 1, the filling device 70, and the lids 2. Using water sterilized by the water sterilizer 50 further reduces carbon dioxide emissions from the content filling system 10 compared to washing the cans 1, etc. with sterile water prepared using a sterilizer that heats and sterilizes water.

[0046] The bypass line 43 may connect the water sterilization line 40 to each of the chambers 90a to 90k, which will be described later. When cleaning the interiors of the chambers 90a to 90k, the content filling system 10 may supply water sterilized in the water sterilization line 40 to each of the chambers 90a to 90k via the bypass line 43. When cleaning machines or the like disposed in each of the chambers 90a to 90k, the content filling system 10 may supply water sterilized in the water sterilization line 40 to each of the chambers 90a to 90k via the bypass line 43. The bypass line 43 may be connected to all of the supply devices in the content filling system 10 that supply water used during the production of the product cans 1A and water used during non-production of the product cans 1A.

[0047] 3A , a circulation line 44 may be connected to the water sterilization line 40 upstream of the second water tank 42. One end of the circulation line 44 may be connected upstream of the second water tank 42, and the other end of the circulation line 44 may be connected to the first water tank 41. Thus, the first water tank 41, the water sterilizer 50, and the circulation line 44 may form a circulation system 44A for circulating water. Alternatively, another tank may be provided between the first water tank 41 and the water sterilizer 50, and the other end of the circulation line 44 may be connected to the other tank. The circulation line 44 may also be provided with a thermometer (not shown). The circulation line 44 may also be provided with a concentration meter (not shown) for measuring the concentration of the sterilant or cleaning agent when sterilizing the water sterilizer 50. The circulation line 44 may also be provided with a heating device (such as a heat exchanger or heater (not shown)) for heating the sterilant or cleaning agent when cleaning and / or sterilizing the circulation line 44.

[0048] Next, the water sterilizer 50 of the water sterilization line 40 will be described. This water sterilizer 50 sterilizes the water used in the content filling system 10. In this embodiment, the water sterilizer 50 sterilizes water without heating. As described above, the water sterilizer 50 sterilizes the water (pure water) stored in the first water tank 41. Therefore, the water sterilizer 50 sterilizes water with an electrical conductivity of 0.1 μS / cm or more and 20 μS / cm or less. While pure water is preferable, this is not limited depending on the type of content. The water sterilized by the water sterilizer 50 may also be ultrapure water, distilled water, purified water, RO water, ion-exchanged water, city water, or well water. If the electrical conductivity of water is 20 μS / cm or more, sterilizing water with ultraviolet light may generate nitrite nitrogen (or nitrite) depending on the wavelength and cumulative irradiation dose of the ultraviolet light. To avoid the generation of nitrite nitrogen (or nitrite), a medium-pressure ultraviolet lamp that blocks ultraviolet light of 220 nm or less may be used. Meanwhile, the standard for nitrite nitrogen in Japan is 0.04 mg / L or less, but the standards vary in other countries (for example, the WHO, USEPA, and EU have standards of 3 mg / L or less, 1 mg / L or less, and 0.5 mg / L or less, respectively). Therefore, when sterilizing water with ultraviolet light, it is necessary to adjust and confirm the electrical conductivity of the water, or the wavelength and cumulative irradiation amount of ultraviolet light so that the amount of nitrite nitrogen does not exceed the standard value of the country where the content filling system 10 is installed. Even if the electrical conductivity of the water is 200 μS / cm, as long as the nitrite nitrogen concentration in the water after ultraviolet light irradiation is within the standard value, the electrical conductivity of the water does not necessarily need to be 20 μS / cm or less.

[0049] 3A and 3B, the water sterilizer 50 includes at least one sterile filter (first sterile filter 53 and second sterile filter 55) or at least one sterilizer (pre-stage sterilizer 56, first sterilizer 52, and second sterilizer 54). By including at least one sterile filter or at least one sterilizer, the water sterilizer 50 can produce highly sterile water (water of the sterile quality required for filling product cans 1A, which are the final products), while reducing carbon dioxide emissions.

[0050] In the example shown in Figure 3A, the water sterilizer 50 includes a first sterilizer 52, a first sterile filter 53, and a second sterilizer 54. The first sterilizer 52, the first sterile filter 53, and the second sterilizer 54 are arranged in this order from upstream to downstream along the water transport direction. By arranging the sterilizer (in this case, the second sterilizer 54) downstream of the sterile filter (in this case, the first sterile filter 53) in the water sterilizer 50, even if bacteria pass through the sterile filter, the sterilizer can sterilize the bacteria. Furthermore, because the water sterilizer 50 includes multiple sterilizers (the first sterilizer 52 and the second sterilizer 54), even if one sterilizer stops, the sterilization of the water can be ensured by the other sterilizer.

[0051] As shown in FIG. 3B , the water sterilizer 50 may include a foreign matter removal filter 51, a first sterilizer 52, a first sterile filter 53, a second sterilizer 54, and a second sterile filter 55. The water sterilizer 50 may also include a pre-stage sterilizer 56 located upstream of the foreign matter removal filter 51. The pre-stage sterilizer 56, foreign matter removal filter 51, the first sterilizer 52, the first sterile filter 53, the second sterilizer 54, and the second sterile filter 55 are arranged in this order from upstream to downstream along the water transport direction. By including multiple sterile filters (the first sterile filter 53 and the second sterile filter 55) in the water sterilizer 50, even if an abnormality occurs in one of the sterile filters, the sterility of the water can be ensured by the other sterile filter. The order in which the first sterilizer 52, the first sterile filter 53, the second sterilizer 54, and the second sterile filter 55 are arranged is not limited to this. Furthermore, the number of sterilizing filters and sterilizers included in the water sterilizer 50 is not limited to this. For example, although not shown, the water sterilizer 50 may include only the first sterilizer 52 or the second sterilizer 54 and the first sterilizing filter 53. Furthermore, two water sterilizers 50 may be provided in parallel.

[0052] The water sterilizer 50 may not necessarily include a sterile filter. That is, depending on the sterility quality level (SAL (Sterility Assurance Level)) of the contents prepared by diluting the undiluted product with water, the low bacterial count level (concentration) of the water supplied to the first water tank 41, and / or the bacterial growth characteristics of the contents, the water sterilizer 50 may not necessarily include a sterile filter. Furthermore, when sterilized water is used for cleaning (COP (cleaning out place)) and / or sterilizing (SOP (sterilizing out place)) within each chamber, the water does not come into direct contact with the contents. Even in such cases, the water sterilizer 50 may not necessarily include a sterile filter. In this case, for example, although not shown, the water sterilizer 50 may include only the first sterilizer 52, or may include the first sterilizer 52 and the second sterilizer 54. In this way, when the water sterilizer 50 does not include a sterile filter, the manufacturing cost of the water sterilizer 50 can be reduced.

[0053] Furthermore, the water sterilizer 50 does not necessarily have to include a sterilizer. That is, depending on the sterilization quality level of the contents produced by diluting the concentrate with water, the low bacterial count level of the water supplied to the first water tank 41, and / or the bacterial growth characteristics of the contents, the water sterilizer 50 may not necessarily have to include a sterilizer. For example, if the contents are an alcoholic carbonated beverage with a pH of less than 4.5, the water sterilizer 50 may not necessarily have a sterilizer. In this case, for example, although not shown, the water sterilizer 50 may include only the first sterile filter 53, or may include the first sterile filter 53 and the second sterile filter 55. In this way, even when the water sterilizer 50 does not include a sterilizer, the manufacturing cost of the water sterilizer 50 can be reduced.

[0054] Next, we will explain the pre-stage sterilizer 56, the foreign matter removal filter 51, the first sterilizer 52, the first sterile filter 53, the second sterilizer 54, and the second sterile filter 55. Here, we will first explain the pre-stage sterilizer 56.

[0055] The pre-stage sterilizer 56 is a sterilizer that preliminarily sterilizes the water to be supplied to the foreign matter removal filter 51. By installing the pre-stage sterilizer 56 upstream of the foreign matter removal filter 51, it becomes possible to produce high-quality sterile water for a long period of time. The configuration of the pre-stage sterilizer 56 may be substantially the same as that of the first sterilizer 52.

[0056] The foreign matter removal filter 51 is a filter that removes foreign matter from water. In the illustrated example, the water sterilizer 50 includes a single foreign matter removal filter 51. However, the water sterilizer 50 is not limited to a single foreign matter removal filter 51, and may include multiple foreign matter removal filters 51. The mesh size (filtration accuracy) of the foreign matter removal filter 51 may be, for example, 0.20 μm to 10 μm, or 0.45 μm to 5 μm. Furthermore, the mesh size of the foreign matter removal filter 51 is preferably large enough to remove fungi (mold, yeast, etc.). As described below, ultraviolet light is irradiated onto the water in the first sterilizer 52, etc., provided downstream of the foreign matter removal filter 51. For this reason, the mesh size of the foreign matter removal filter 51 is preferably large enough to remove ultraviolet-resistant molds, and is preferably 0.45 μm to 1.2 μm. In order to enhance the sterility of the water that has passed through the foreign matter removal filter 51, the mesh size of the foreign matter removal filter 51 may be 0.2 μm or more and 0.45 μm or less. Having a mesh size of 0.45 μm or less makes it possible to capture almost all bacteria remaining in the water. In order to enhance the sterility of the water that has passed through the foreign matter removal filter 51, a sterile-grade filter having a mesh size of 0.1 μm or more and 0.22 μm or less may be used as the foreign matter removal filter 51. The filtration membrane of the foreign matter removal filter 51 may be, for example, a reverse osmosis (RO) membrane or an ultrafiltration (UF) membrane.

[0057] The first sterilizer 52 is located downstream of the foreign matter removal filter 51. The first sterilizer 52 is located upstream of the first sterilization filter 53. The first sterilizer 52 sterilizes water using ultraviolet light. The ultraviolet light can sterilize bacteria (bacteria other than mold and yeast) that have passed through the foreign matter removal filter 51. Furthermore, by using ultraviolet light to sterilize water, the first sterilizer 52 can reduce the amount of carbon dioxide emitted by the content filling system compared to sterilizing water by heating. In particular, as described above, when preparing the content, the product concentrate can be diluted with water by 1.1 to 1000 times, preferably by 2 to 10 times. When the product concentrate is diluted with water by 2 to 10 times, 50% to 90% of the content is water. Therefore, by sterilizing water without heating, the amount of carbon dioxide emitted during the preparation of the content can be significantly reduced.

[0058] As described above, in this embodiment, the first sterilizer 52 sterilizes water using ultraviolet light. In this case, the first sterilizer 52 may include an ultraviolet lamp. The ultraviolet lamp may be a low-pressure mercury lamp, a medium-pressure mercury lamp, a high-pressure mercury lamp, or a UV-LED. The first sterilizer 52 may also include a plurality of ultraviolet lamps that irradiate ultraviolet light with different wavelengths and / or different outputs. For example, the first sterilizer 52 may include a low-pressure mercury lamp (including a low-pressure high-output amalgam lamp) and a medium-pressure mercury lamp.

[0059] A low-pressure mercury lamp is a mercury lamp whose mercury vapor pressure during operation is less than 10 Pa. This low-pressure mercury lamp can efficiently irradiate ultraviolet light with a wavelength (253.7 nm) that has a high sterilizing effect. Because it can efficiently irradiate ultraviolet light, if the first sterilizer 52 includes a low-pressure mercury lamp, the sterilization effect of the first sterilizer 52 (and the second sterilizer 54) can be improved. The low-pressure mercury lamp may be an amalgam lamp (low-pressure high-output amalgam lamp) in which amalgam, an alloy of mercury and other metals, is enclosed in the arc tube.

[0060] A medium-pressure mercury lamp is a mercury lamp whose mercury vapor pressure during operation is 40 kPa or higher. The wavelength of the ultraviolet light emitted by a medium-pressure mercury lamp is predominantly 365 nm, with peaks at 254 nm, 302 nm, 313 nm, 405 nm, 436 nm, etc. Generally, a medium-pressure mercury lamp has a higher output than a low-pressure mercury lamp. Therefore, when the first sterilizer 52 includes a medium-pressure mercury lamp, the first sterilizer 52 (and the second sterilizer 54) can sterilize a larger amount of water. Furthermore, because the medium-pressure mercury lamp is a high-output mercury lamp, when the first ultraviolet lamp 67a and the second ultraviolet lamp 67b are both medium-pressure mercury lamps, the first sterilizer 52 (and the second sterilizer 54) can be made smaller.

[0061] Furthermore, since medium-pressure mercury lamps have higher heat resistance than low-pressure mercury lamps, they can be turned on at high temperatures. Therefore, when sterilizing the first sterilizer 52 and the second sterilizer 54 by circulating hot water or a sterilizing agent in the circulation system 44A including the first sterilizer 52 and the second sterilizer 54, the first sterilizer 52 and the second sterilizer 54 can be sterilized with the first ultraviolet lamp 67a and the like turned on.

[0062] In this embodiment, the cumulative dose of ultraviolet light on water is 10 mJ / cm ２ More than 10000mJ / cm ２ Preferably, it is 100 mJ / cm or less. ２ More than 1000mJ / cm ２ That is, when the water passes through the first sterilizer 52, the cumulative dose of ultraviolet light irradiated onto the water is 10 mJ / cm or less. ２ More than 10000mJ / cm ２ Preferably, it is 100 mJ / cm or less. ２ More than 1000mJ / cm ２ In this case, the cumulative dose of ultraviolet light on water is 10 mJ / cm at a wavelength of 254 nm. ２ More than 10000mJ / cm ２ Preferably, it is 100 mJ / cm or less. ２ More than 1000mJ / cm ２ It is more preferable that the cumulative dose of ultraviolet light is 10 mJ / cm or less.２ By setting the above value, it is possible to effectively sterilize aquatic bacteria (gram-negative bacteria such as Pseudomonas or Methylobacterium that can grow in water in a nutrient-poor environment) that may pass through the second sterilization filter 55. In addition, the cumulative irradiation amount of ultraviolet light is 100 mJ / cm ２ By setting the cumulative dose of ultraviolet light at 10,000 mJ / cm or more, bacterial spores can also be sterilized. ２ By setting the wavelength of the ultraviolet light to 250 nm or less, it is possible to reduce electricity consumption and the amount of carbon dioxide emitted by the content filling system 10. Here, the wavelength of the ultraviolet light may be 250 nm or more and 260 nm or less, and may be 253.7 nm (254 nm) as an example. By setting the wavelength of the ultraviolet light to 250 nm or more and 260 nm or less, and particularly 253.7 nm, it is possible to enhance the sterilization effect of the ultraviolet light on bacteria. Here, in this specification, "aquatic bacteria" means bacteria that can pass through a sterile filter with a mesh size of 0.2 μm (filterable bacteria).

[0063] Such a first sterilizer 52 is preferably capable of sterilization in place (SIP). Sterilization allows the first sterilizer 52 to be sterilized periodically. The first sterilizer 52 may be sterilized with steam or hot water. Alternatively, if the first sterilizer 52 is heat-sensitive, the first sterilizer 52 may be sterilized by circulating a sterilant containing, for example, peracetic acid in the circulation system 44A including the water sterilizer 50. When circulating a sterilant, the sterilant may be circulated in the circulation system 44A for at least 10 seconds to at most 60 minutes. Alternatively, the first sterilizer 52 may be cleaned and sterilized simultaneously by circulating a cleaning agent containing an acid or alkali in the circulation system 44A including the water sterilizer 50. In this case, the cleaning agent may be circulated in the circulation system 44A for at least 10 seconds to at most 60 minutes.

[0064] When circulating the cleaning agent in the circulation system 44A, the temperature of the cleaning agent may be 40°C or higher and 150°C or lower, preferably 50°C or higher and lower than 100°C. When an acid is used as the cleaning agent, nitric acid, phosphoric acid, peracetic acid, acetic acid, hydrogen peroxide, pernitric acid, etc. may be used. Furthermore, an alkaline detergent may be used, such as a cleaning solution containing an alkaline agent containing caustic soda, potassium hydroxide, sodium carbonate, sodium silicate, sodium phosphate, sodium hypochlorite, a surfactant, and a chelating agent. When circulating the cleaning agent in the circulation system 44A, the cleaning agent may be circulated while the ultraviolet lamp is turned on. After cleaning, pure water may be supplied to the circulation line 44 to rinse the cleaning agent until it is completely removed from the circulation line 44. When rinsing the cleaning agent until it is completely removed from the circulation line 44, the concentration of the cleaning agent in the circulation line 44 may be monitored using a concentration meter (not shown). Furthermore, after rinsing the circulation line 44, an integrity test of the first sterile filter 53 and the like may be performed. If no sterile air leak is detected in the filter during the integrity test, the process may proceed to production. Furthermore, water may be constantly circulated with the ultraviolet lamp turned on during the series of processes, such as cleaning and sterilization, rinsing, integrity testing, and production (from the start of production to the end of production) in the water sterilizer 50 described above. The ultraviolet lamp is turned on at least from the sterilization process onward until the end of production. Turning on the ultraviolet lamp from the sterilization process onward prevents bacteria that have passed through the filter from flowing into the second water tank 42 and beyond.

[0065] The first sterile filter 53 is provided downstream of the first sterilizer 52. This first sterile filter 53 is a microfiltration filter (MF) that sterilizes water by capturing bacteria remaining in the water. The mesh size of the first sterile filter 53 may be 0.1 μm or more and 0.45 μm or less, and is preferably 0.1 μm or more and 0.22 μm or less. Having a mesh size of 0.1 μm or more prevents a decrease in the sterilization efficiency of the water. Furthermore, having a mesh size of 0.45 μm or less allows the first sterile filter 53 to effectively capture bacteria remaining in the water. A filter with a mesh size of 0.02 μm or more and 0.1 μm or less, which is also capable of removing some viruses, may be used as the first sterile filter 53. When the concentrate product is sterilized by filtration as described below, the mesh size of the first sterile filter 53 may be matched to the mesh size of a sterilizing filter 61a (see FIG. 4C ) of the concentrate sterilization line 60 (described later). In this case, the difference in mesh size between the first sterile filter 53 and the sterilizing filter 61a may be, for example, 0 μm or more and 0.8 μm or less. The filtration membrane of the first sterile filter 53 may be made of polyvinylidene fluoride (PVDF), polyethersulfone (PES), mixed cellulose ether (SCWP), polycarbonate (PC), polypropylene (PP), polyamide, or the like. The filtration membrane of the first sterile filter 53 may be, for example, a reverse osmosis (RO) membrane or an ultrafiltration (UF) membrane, depending on the suitability of the contents.

[0066] The first sterile filter 53 is preferably sterilizable (SIP). Sterilizable filters allow the first sterile filter 53 to be sterilized periodically. As described above, the first sterile filter 53 captures bacteria remaining in water that passes through the first sterilizer 52. Therefore, if water is continuously sterilized in the water sterilizer 50 for a long period of time, the captured bacteria may grow within the first sterile filter 53. Furthermore, if organic bacterial remains adhere to the first sterile filter 53, the bacterial remains may serve as a substrate. In this case, bacteria may further grow within the first sterile filter 53. If bacteria grow within the first sterile filter 53, they may enter the water passing through the first sterile filter 53. By contrast, sterilizable filters 53 prevent bacteria adhering to the first sterile filter 53 from entering the water passing through the first sterile filter 53. As a result, the filtration performance of the first sterile filter 53 is prevented from deteriorating.

[0067] It is also preferable that the first sterile filter 53 be capable of undergoing an integrity test for the mesh size of the first sterile filter 53. Here, the integrity test may be performed, for example, by a bubble point test. The bubble point test can be performed as follows. For example, water is first supplied to a housing (not shown) within the first sterile filter 53 to cover the filter (not shown) of the first sterile filter 53 with water. Next, the water supply is stopped and the water within the first sterile filter 53 is drained. In this case, a blow line (not shown) is used to drain the water while maintaining the sterile state within the first sterile filter 53. Then, sterile air is supplied from the primary side of the first sterile filter 53, whose filter is covered with water. Next, the supply pressure of the sterile air is increased until the sterile air supplied from the primary side of the first sterile filter 53 escapes to the secondary side. The size of the mesh size of the first sterile filter 53 is then determined based on the pressure of the sterile air when it escapes from the first sterile filter 53 (bubble point). In this way, the first sterile filter 53 can be subjected to an integrity test on the mesh size of the first sterile filter 53, making it easy to determine the degree of deterioration of the first sterile filter 53. Note that the integrity test may be performed by a diffusion flow test, a pressure hold test, or the like, in addition to the bubble point test described above.

[0068] The second sterilizer 54 is provided downstream of the first sterile filter 53. The configuration of the second sterilizer 54 may be substantially the same as that of the first sterilizer 52. That is, the second sterilizer 54 may be a sterilizer that sterilizes water by ultraviolet light.

[0069] The second sterile filter 55 is located downstream of the second sterilizer 54. This second sterile filter 55 sterilizes water by capturing bacteria remaining in the water that passes through the second sterilizer 54. The mesh size of the second sterile filter 55 may be the same as that of the first sterile filter 53. In this case, two sterilization sets each consisting of a sterilizer and a sterile filter can be arranged in the water conveyance direction. That is, a first sterilization set consisting of the first sterilizer 52 and the first sterile filter 53, and a second sterilization set consisting of the second sterilizer 54 and the second sterile filter 55 can be arranged in series in the water conveyance direction. Therefore, even if an abnormality occurs in one of the sterilization sets, the sterility of the water can be guaranteed. Furthermore, the mesh size of the second sterile filter 55 may be smaller than that of the first sterile filter 53. As a result, even if bacteria in the water pass through the first sterilizing filter 53, the bacteria can be captured by the second sterilizing filter 55. This ensures sufficient sterility of the water. Note that multiple sterilization sets may be provided in accordance with the sterility assurance level (SAL (Sterility Assurance Level)) of the water or the final product (contents). Although not shown, the number of sterilization sets may be one, or three or more.

[0070] The mesh size of the second sterile filter 55 may be 0.1 μm or more and 0.45 μm or less, and preferably 0.1 μm or more and 0.22 μm or less. Having a mesh size of 0.1 μm or more in the second sterile filter 55 can prevent a decrease in the sterilization efficiency of the water. Furthermore, having a mesh size of 0.45 μm or less in the second sterile filter 55 can more effectively capture bacteria remaining in the water. When the concentrate product is sterilized by filtration as described below, the mesh size of the second sterile filter 55 may be matched to the mesh size of the filtration sterilization filter 61 a (see FIG. 4C ) of the concentrate sterilization line 60, which will be described later. In this case, the difference in mesh size between the second sterile filter 55 and the filtration sterilization filter 61 a may be, for example, 0 μm or more and 0.8 μm or less. The filtration membrane of the second sterile filter 55 may be, for example, a reverse osmosis (RO) membrane or an ultrafiltration (UF) membrane.

[0071] Other configurations of the second sterile filter 55 may be substantially the same as those of the first sterile filter 53. That is, the second sterile filter 55 may be capable of being sterilized (SIP) and the mesh size of the second sterile filter 55 may be capable of being subjected to an integrity test.

[0072] The processing capacity of the water sterilizer 50 is preferably 105% or more of the maximum processing capacity required for producing the product cans 1A, and more preferably 110% or more of the maximum processing capacity required for producing the product cans 1A. For example, the processing capacity of the water sterilizer 50 is 5 m ３ / h or more 50m ３ / h or less, for example, 24 m ３ / h. Furthermore, if the processing capacity of the water sterilizer 50 is 105% or more of the maximum processing capacity required for producing the product cans 1A, a predetermined amount of water can be stored in the second water tank 42 during production of the product cans 1A. In this case, by appropriately designing the volume of the second water tank 42, production of the product cans 1A and cleaning and sterilization of the first sterile filter 53 and the like can be performed without water shortages, even during cleaning (CIP), sterilization (SIP), integrity testing, or maintenance of the first sterile filter 53 and the like. The time required for sterilization (SIP) of the first sterile filter 53 and the time required for integrity testing are approximately 30 minutes to approximately 1 hour, respectively. Therefore, the volume of the second water tank 42 may be equal to or greater than the amount of water used in the content filling system 10 during one hour of production of the product cans 1A.

[0073] As described above, the content filling system 10 includes a control unit 100 (see FIG. 1 ) that controls the content filling system 10. The control unit 100 may be electrically connected to the container sterilizer 20, the lid sterilizer 30, the water sterilization line 40, the concentrate sterilization line 60, the filling device (filler) 70, and the lid attachment device (seamer) 80, and the control unit 100 may control the water sterilization line 40, etc. The control unit 100 may also wash the lid attachment device 80 with water that has been sterilized without heating by the water sterilization line 40.

[0074] Next, a description will be given of the concentrate sterilization line 60. The concentrate sterilization line 60 is a sterilization line that sterilizes the concentrate product.

[0075] As shown in Figure 4A, the concentrate sterilization line 60 includes a concentrate tank 61 and a product concentrate sterilizer 62. The concentrate tank 61 and the product concentrate sterilizer 62 are arranged in this order from upstream to downstream along the conveyance direction of the product concentrate. In addition, a flow meter F and an adjustable aseptic valve V may be provided on the concentrate sterilization line 60 downstream of the product concentrate sterilizer 62. Although not shown, thermometers, pressure gauges, level gauges, concentration meters, etc. are provided at various locations on the concentrate sterilization line 60.

[0076] The concentrate tank 61 is a tank for storing the concentrate product supplied from a supply source (not shown). By storing the concentrate product, the concentrate tank 61 plays a role in smoothing the flow of the concentrate product. The volume of the concentrate tank 61 is 0.3 m ３ More than 30m ３ It may be less than 1 m, for example. ３ It may be.

[0077] A pump P for transporting the undiluted product liquid may be provided downstream of the undiluted product tank 61. Further, downstream of the pump P, the undiluted product liquid sterilizer 62 described above is provided.

[0078] The product stock sterilizer 62 is a sterilizer that heats and sterilizes the product stock stored in the stock tank 61. In this embodiment, the product stock sterilizer 62 may be an ultra-high-temperature (UHT) sterilizer that sterilizes the product stock by ultra-high-temperature heating. The UHT 62 includes a first-stage heating section 63, a second-stage heating section 64, a holding tube 65, a first-stage cooling section 66, a second-stage cooling section 67, and a third-stage cooling section 68. The product stock supplied to the UHT 62 is gradually heated by the first-stage heating section 63 and the second-stage heating section 64 and heated to a target temperature within the holding tube 65. In this case, for example, the product stock may be heated to a temperature of 60°C to 80°C by the first-stage heating section 63 and then to a temperature of 80°C to 150°C by the second-stage heating section 64. The temperature of the product stock solution is maintained for a certain period of time within the holding tube 65. The product stock solution passing through the holding tube 65 is gradually cooled by the first-stage cooling section 66, the second-stage cooling section 67, and the third-stage cooling section 68. The number of heating and cooling sections can be increased or decreased as needed. Furthermore, the pressure loss of the product stock solution may be high between the first-stage heating section 63 and the second-stage heating section 64. For this reason, an additional pump (not shown) may be provided between the first-stage heating section 63 and the second-stage heating section 64. A homogenizer for homogenizing the product stock solution may be provided between the first-stage heating section 63 and the second-stage heating section 64, or between the first-stage cooling section 66 and the second-stage cooling section 67, for example.

[0079] The processing capacity of such UHT62 is 3m ３ / h or more 30m ３ / h or less, for example, 6 m ３ / h may also be used.

[0080] Furthermore, scale (deposits of calcium and the like) adhering to the UHT 62 may be monitored by monitoring the temperature of the hottest location of the UHT 62 (for example, the second-stage heating section 64). Then, when cleaning the UHT 62 (Cleaning in Place (CIP)), the scale removal status may be monitored. By monitoring, the cleaning process for cleaning the UHT 62 can be optimized. This shortens the cleaning time and reduces the amounts of water, steam, and cleaning agent used in cleaning. As a result, the amount of carbon dioxide emitted by the content filling system 10 can be reduced.

[0081] The UHT 62 may be of either an injection type or an infusion type. The heat exchanger used for heat exchange in the content filling system 10, such as the heat exchanger for the UHT 62, may be a plate type, a shell-and-tube type, a scraped-surface type heat exchanger, or a Joule heating (ohmic heating) type. A combination of these heat exchangers may be used in the content filling system 10.

[0082] In the above example, the concentrate sterilization line 60 heat-sterilizes the product concentrate, but this is not limiting. The concentrate sterilization line 60 may sterilize the product concentrate by at least one of heating, storage, and filtration. For example, the concentrate sterilization line 60 may sterilize the product concentrate by storing the product concentrate in the concentrate tank 61. In this case, the product concentrate may contain alcohol. By including alcohol, the sterilization treatment of the product concentrate can be performed by the sterilizing effect of the alcohol. Furthermore, when sterilizing the product concentrate, the product concentrate may be stored in the concentrate tank 61 for a certain period of time. The storage time of the product concentrate is largely dependent on the alcohol concentration. When the alcohol concentration is high, the storage time may be 10 minutes or more. A storage time of 10 minutes or more can improve the sterilization effect of the product concentrate. When the alcohol concentration is low, the storage time may be 24 hours or less. A storage time of 24 hours or less can shorten the sterilization time of the product concentrate.

[0083] As shown in Figure 4B, when the concentrate sterilization line 60 sterilizes the product concentrate by storage, the concentrate sterilization line 60 does not need to include the product concentrate sterilizer 62. The product concentrate may also be sterilized using a tank (not shown) separate from the concentrate tank 61. Furthermore, the sterilization of the product concentrate may be performed by batch processing using multiple tanks. Alternatively, the sterilization of the product concentrate may be performed by continuously supplying the product concentrate to the concentrate tank 61 or the like while storing the product concentrate in the concentrate tank 61 or the like for a certain period of time.

[0084] Furthermore, if filtration sterilization of the product stock solution does not pose a quality problem, filtration sterilization may be adopted as the sterilization method for the product stock solution. In this case, as shown in FIG. 4C , the stock solution sterilization line 60 may include a stock solution tank 61 and a sterilizing filter 61a. The stock solution tank 61 and the sterilizing filter 61a are arranged in this order from upstream to downstream along the conveyance direction of the product stock solution. The sterilizing filter 61a may be a filter having a configuration similar to the first sterilizing filter 53 or the second sterilizing filter 55 described above. Furthermore, a flow meter F and an adjustable sterilizing valve V may be provided downstream of the sterilizing filter 61a in the stock solution sterilization line 60. Although not shown, the stock solution sterilization line 60 may also include a product stock solution sterilizer 62.

[0085] As described above, the concentrate sterilization line 60 may sterilize the concentrate product solution by at least one of heating, storage, and filtration. For example, the concentrate sterilization line 60 may sterilize the concentrate product solution by heating and storage, or by heating, storage, and filtration. The concentrate sterilization line 60 may also sterilize the concentrate product solution by ultra-high pressure sterilization or other sterilization methods.

[0086] As shown in FIGS. 4A to 4C , a circulation line 69 may be connected to the concentrate sterilization line 60. One end of the circulation line 69 may be connected downstream of an adjustable aseptic valve V, and the other end of the circulation line 69 may be connected to a concentrate tank 61. This may form a circulation system 69A for circulating the product concentrate. In the example shown in FIG. 4A , the circulation system 69A is composed of the concentrate tank 61, the product concentrate sterilizer 62, and the circulation line 69. In the example shown in FIG. 4B , the circulation system 69A is composed of the concentrate tank 61 and the circulation line 69. In the example shown in FIG. 4C , the circulation system 69A is composed of the concentrate tank 61, the filtration sterilization filter 61a, and the circulation line 69. The circulation line 69 may be provided with a thermometer (not shown). The circulation line 69 may also be provided with a concentration meter (not shown) for measuring the concentration of the disinfectant or cleaner when sterilizing the product concentrate sterilizer 62. Furthermore, the circulation line 69 may be provided with a heating device (a heat exchanger or heater, etc. (not shown)) for heating the disinfectant, etc. when cleaning and / or sterilizing the circulation line 69.

[0087] Here, the piping of the water sterilization line 40 is connected to the piping of the concentrate sterilization line 60. A fixed proportion of the product concentrate may be mixed into the flowing water. The contents can be prepared by diluting (mixing) the product concentrate with water before filling. When preparing the contents, adjustable aseptic valves V may be provided at the ends of the water sterilization line 40 and the concentrate sterilization line 60, respectively, to adjust the flow rates of water from the water sterilization line 40 and the concentrate sterilization line 60. The opening and closing of the aseptic valve V may be adjusted so that the product concentrate is diluted with water at a predetermined dilution ratio. The piping of the concentrate sterilization line 60 may be connected perpendicularly to the piping of the water sterilization line 40. Furthermore, the piping of the water sterilization line 40 and the piping from the intersection of the piping of the water sterilization line 40 and the piping of the concentrate sterilization line 60 to the storage tank 16a (described later) may be arranged in a straight line. Furthermore, the inside of the piping from the intersection of the piping of the water sterilization line 40 and the piping of the concentrate sterilization line 60 to the storage tank 16a (described later) is maintained at a positive pressure by the water supplied from the water sterilization line 40 and the concentrate product supplied from the concentrate sterilization line 60. Even when the water and / or concentrate product is drained, the inside of the piping from the above-mentioned intersection to the storage tank 16a (described later) is maintained at a positive pressure because the piping is connected to the storage tank 16a or the second water tank 42. An agitator (not shown) is installed in the storage tank 16a.

[0088] Next, a description will be given of the raw liquor line 110. The raw liquor line 110 is a line for adding alcohol to sterilized water and sterilized product stock solution.

[0089] As shown in Figure 1, the raw sake line 110 is connected between the intersection of the piping of the water sterilization line 40 and the piping of the raw solution sterilization line 60 and a static mixer 19, which will be described later. The raw sake line 110 has a raw sake tank 111 that stores raw sake. A flow meter F and an aseptic valve V with an adjustable opening may also be provided downstream of the raw sake tank 111. Although not shown, thermometers, pressure gauges, level gauges, concentration meters, pumps, and the like are also provided at various locations on the raw sake line 110.

[0090] The raw liquor tank 111 is a tank that stores raw liquor supplied from a supply source (not shown). By storing raw liquor, this raw liquor tank 111 plays a role in smoothing the flow of raw liquor. The volume of the raw liquor tank 111 is 0.3 m ３ More than 30m ３ It may be less than 1 m, for example. ３ It may be.

[0091] A static mixer 19 may be provided downstream of the intersection of the piping of the water sterilization line 40 and the piping of the stock solution sterilization line 60. The static mixer 19 may further homogenize the two liquids (water and stock solution product).

[0092] A storage tank (so-called aseptic tank) 16a for storing the blended contents may be provided downstream of the static mixer 19. A concentration meter for measuring the concentration of the blended contents may be installed in the storage tank 16a. The capacity of the storage tank 16a is 0.1 m ３ More than 30m ３ It may be less than 0.3 m, for example. ３ Although not shown, the piping of the concentrate sterilization line 60 may not be connected to the piping of the water sterilization line 40, and water and concentrate product may be supplied independently from the water sterilization line 40 and concentrate sterilization line 60 into the storage tank 16a (tank blending).

[0093] 1, a cooling device 17 for cooling the contents may be provided downstream of the storage tank 16a. Furthermore, a carbonation device 18 for adding carbon dioxide to the cooled contents may be connected downstream of the cooling device 17. The carbonation device 18 may be a so-called sterile carbonator.

[0094] Furthermore, a carbonation tank 16b for storing carbonated contents may be provided downstream of the carbonation device 18. Furthermore, a so-called filler tank 16c may be provided downstream of the carbonation tank 16b. This filler tank 16c is installed vertically above the filler device 70 in order to improve the filling accuracy of the filler device 70. Furthermore, the filler tank 16c may serve as a so-called cushion tank that ensures a smooth flow of the contents even when the amount of contents used downstream of the filler tank 16c changes.

[0095] Carbon dioxide gas is supplied to the contents to create positive pressure in the carbon dioxide tank 16b and the filling machine tank 16c. The carbon dioxide gas may be supplied to the contents after being filtered through a sterile filter with a pore size of 0.2 μm or more and 0.45 μm or less. These sterile filters that vent the carbon dioxide gas are sterilized during SIP (sterilization in place before production). Sterile filters with small pore sizes have low heat resistance, and if they are sterilized frequently, they become difficult to use for long periods of time and are replaced frequently. Meanwhile, while the presence of filterable bacteria has been reported in water, it is believed that filterable bacteria do not exist in air. Therefore, the pore size of the sterile filter that filters carbon dioxide gas may be larger than the pore size of the sterile filter that filters water. In other words, when filtering carbon dioxide gas using a sterile filter, a filter with a pore size equal to or larger than the pore size of the filter that sterilizes water or the product stock may be used. This reduces the cost of the sterile filter for carbon dioxide gas. Typical SIP conditions involve supplying steam and sterilizing bacterial spores at a filter end temperature of 121°C or higher for 10 to 30 minutes. However, when the product liquid is an RTD beverage, the indicator bacteria (harmful bacteria) become heat-resistant yeast, which is completely killed in 1 minute at 90°C or higher. This allows the filter to be sterilized without applying excessive heat to it. As a result, CO2 emissions and steam usage can be reduced, and sterilization can be achieved in a short time.

[0096] A concentration meter for measuring the concentration of added carbon dioxide may be installed between the filling machine tank 16c and the carbon dioxide adding device 18. The volume of the filling machine tank 16c is 0.1 m ３ More than 1m３ It may be less than 0.3 m, for example. ３ It may be.

[0097] Next, the filling device 70 will be described. The filling device 70 is a device (filler) that fills contents that have been sterilized in advance into cans 1. In this filling device 70, the contents are filled into empty cans 1. The filling device 70 may be a so-called rotary filler. In this case, the contents are filled into the cans 1 while rotating (revolving) multiple cans 1 in the filling device 70. The contents may be filled into the cans 1 at room temperature. The contents are sterilized in advance as described above, and cooled to room temperature of 3°C or higher and 40°C or lower before being filled into the cans 1.

[0098] In this embodiment, the contents filled by the filling device 70 are, as described above, carbonated beverages that are acidic and contain carbon dioxide. The beverage may also be acidic and contain alcohol and carbon dioxide. In this specification, "acidic" refers to a pH of less than 4.6, preferably less than 4.0. In this specification, "carbonated beverage" refers to a beverage with a carbon dioxide pressure of 98 kPa or more at 20°C. Such beverages may be RTD (Ready To Drink) beverages. Examples of RTD beverages include alcoholic beverages (low-alcohol beverages) such as chuhai beverages, cocktail beverages, wine-flavored beverages, and liqueurs, as well as beers and beer-flavored beverages.

[0099] Here, an RTD beverage is a beverage in the form of an RTD, which is consumed by opening the lid. Furthermore, a "chuhai-type beverage" refers to a chuhai or a beverage that has a chuhai-like taste and aroma, and gives the drinker the sensation of drinking a chuhai when consuming it. A chuhai-type beverage may contain, for example, fruit juice, oolong tea, etc. A "cocktail-type beverage" refers to a beverage that has a cocktail-like taste, aroma, and color, and gives the drinker the sensation of drinking a cocktail when consuming it. A "wine-flavored beverage" refers to a beverage that has a wine-like taste, aroma, and color, and gives the drinker the sensation of drinking wine when consuming it. "Beer" is defined in Japan's Liquor Tax Act as "a beverage fermented using malt, hops, and water as ingredients, and a beverage fermented using malt, hops, water, rice, or other items specified by government ordinance (limited to those in which the total weight of the items specified by government ordinance does not exceed five-tenths of the weight of the malt)." "Beer-flavored beverage" refers to a beverage with a beer-like flavor. Examples of beer-flavored beverages include those classified as happoshu (low-malt beer), other brewed alcoholic beverages, or liqueurs as defined in Japan's Liquor Tax Act. The percentage of alcohol (volume concentration) contained in the beverage may be 1% or more, or 5% or more. The percentage of alcohol (volume concentration) contained in the beverage may be 20% or less, or 10% or less.

[0100] Alternatively, the beverage may be an acidic, carbon dioxide-containing non-alcoholic beverage. A non-alcoholic beverage is a beverage that contains less than 1% alcohol (volume concentration) but has an alcoholic flavor (alcohol-flavored beverage).

[0101] The can 1 filled with the contents is closed by the lid attachment device 80.

[0102] The lid attachment device 80 is a device (seamer) that attaches a lid 2 to the can 1 to close the can 1. In the lid attachment device 80, the can 1 filled with water and undiluted product liquid (contents) is closed with the lid 2, sealing the can 1 to prevent outside air and microorganisms from entering the can 1. In the lid attachment device 80, the lid 2 is attached (seamed) to the flange 1a. By attaching the lid 2 to the can 1 in this manner, a product can 1A (a container containing the contents) is obtained.

[0103] The lid 2 may be made of aluminum. By making the lid 2 from aluminum, the weight of the lid 2 can be reduced.

[0104] The weight of the lid 2 may be 4.0 g or less (diameter 206), 3.2 g or less (diameter 204), 2.5 g or less (diameter 202), or 2.0 g or less. For the same material, the lighter the lid 2, the lower the manufacturing cost of the lid 2. On the other hand, the lighter the lid, the more easily it deforms. Therefore, if the lid is made lighter, the lid may deform due to pressure changes during heat sterilization, etc. According to this embodiment, the contents are sterilized before filling, thereby shortening the sterilization time after filling or eliminating sterilization after filling. Therefore, by using the content filling system 10 of this embodiment, deformation can be suppressed even if the weight of the lid 2 is 4.0 g or less, 3.2 g or less, or 2.5 g or less. The lid attachment device 80 is not limited to a seamer. For example, if a resealable bottle can or the like is used as the can 1, a screw cap is used as the lid 2. In this case, a servo capper capable of torque management may be used as the lid attachment device 80. Alternatively, depending on the type of lid 2, a stopper capper or the like may be used as the lid attachment device 80.

[0105] The lids 2 are sterilized in advance by the lid sterilizer 30. In this embodiment, the lid sterilizer 30 sterilizes the lids 2 by spraying a sterilant onto the lids 2. As a result, the lids 2 are sterilized by the sterilant before being attached to the cans 1. The lid sterilizer 30 is disposed, for example, near the lid attachment device 80. In the lid sterilizer 30, a large number of lids 2 brought in from outside the content filling system 10 are collected in advance and transported in a line toward the lid attachment device 80. As the lids 2 are on their way to the lid attachment device 80, hydrogen peroxide gas or mist is sprayed onto the inner and outer surfaces of the lids 2, followed by drying and sterilization with hot air.

[0106] As shown in Figures 1 and 5, the lid sterilizer 30 includes a second sterilant spraying unit 32 that sprays a sterilant onto the lids 2 and a second air rinse unit 33 that air rinses the lids 2 that have been sprayed with the sterilant by the second sterilant spraying unit 32. The lid sterilizer 30 may further include a second heating unit 31 that is located upstream of the second sterilant spraying unit 32 and heats the lids 2. The lid sterilizer 30 may further include a second sterile water rinsing unit 34 that is located downstream of the second air rinse unit 33. The second heating unit 31, second sterilant spraying unit 32, second air rinse unit 33, and second sterile water rinsing unit 34 are arranged in this order from upstream to downstream along the transport direction of the lids 2. In Figure 5, the lids 2 are transported in the direction of the arrow.

[0107] The second heating section 31 heats (preheats) the lids 2 before the sterilant is sprayed. The second heating section 31 is configured to heat the lids 2 while they are being transported. When heating the lids 2 while they are being transported, as shown in FIG. 5 , the lids 2 may be transported by a guide 35, such as a screw chute, so that gaps are formed between the lids 2. The second heating section 31 is provided with a second hot air nozzle 31a that heats the lids 2 by blowing heated air onto the lids 2. The heated air blown from the second hot air nozzle 31a may heat the lids 2 so that the surfaces thereof are, for example, 40°C to 100°C or 50°C to 80°C. By keeping the surface temperature of the lids 2 at 40°C or higher, the sterilization effect of the lids 2 can be improved. Furthermore, by keeping the surface temperature of the lids 2 at 100°C or lower, thermal energy consumption and carbon dioxide emissions can be reduced.

[0108] The second sterilant sprayer 32 sterilizes the lids 2 by spraying a sterilant onto the lids 2 heated by the second heating unit 31. The second sterilant sprayer 32 is configured to spray the sterilant while transporting the lids 2. When spraying the sterilant while transporting the lids 2, the lids 2 may be transported by a guide 35, such as a screw chute, so that gaps are formed between the lids 2. Alternatively, the guide 35 may be vibrated to create gaps between the lids 2. The sterilant may then be applied to the lids 2 while gaps are formed between the lids 2. The second sterilant sprayer 32 also includes a second spray nozzle 32a that sprays the sterilant onto the transported lids 2. The second spray nozzle 32a may have a sterilant discharge pressure of 0.4 MPa or more. Alternatively, multiple second spray nozzles 32a may be used to apply the sterilant to the lids 2. The sterilant sprayed by the second sterilant sprayer 32 may be, for example, a hydrogen peroxide solution. In the second sterilant spraying section 32, gas or mist of aqueous hydrogen peroxide solution is generated, and the gas or mist is sprayed from the second spray nozzle 32a onto the inner and outer surfaces of the lid 2. In this way, the lid 2 is sterilized with gas or mist of aqueous hydrogen peroxide solution, so that the inner and outer surfaces of the lid 2 are sterilized evenly.

[0109] In the second disinfectant spraying unit 32, the amount of disinfectant applied to the lid 2 is 0.01 μL / cm when the inner surface of the lid 2 is coated with at least epoxy resin, PET resin, or polyvinyl chloride. ２ 0.4μL / cm or more ２ or less, 0.03 μL / cm ２ 0.1μL / cm or more ２ The amount of the disinfectant attached to the lid 2 may be 0.01 μL / cm ２ By setting the amount of the disinfectant to 0.03 μL / cm 2 or more, the disinfecting effect of the lid 2 can be improved. ２ By setting the amount of the disinfectant to 0.4 μL / cm 2 or more, the disinfecting effect of the lid 2 can be further improved. ２ or less, it is possible to suppress the residue of the sterilant on the lid 2 that has passed through the lid sterilization device 30. In this case, the concentration of hydrogen peroxide in the sterilant may be 35 wt %.

[0110] The second air rinse unit 33 supplies sterile heated air or room-temperature air to the lids 2 onto which the sterilant has been sprayed by the second sterilant spray unit 32. Supplying sterile heated air or room-temperature air activates the hydrogen peroxide and removes foreign matter, hydrogen peroxide, and the like from inside the lids 2. The second air rinse unit 33 is configured to supply sterile air while transporting the lids 2. When supplying sterile air while transporting the lids 2, the lids 2 may be transported by a guide 35, such as a screw chute, to form gaps between the lids 2. This effectively removes foreign matter from inside the lids 2. If necessary, sterilized room-temperature air may be mixed with a condensed mist of low-concentration hydrogen peroxide to gasify the hydrogen peroxide and supply it to the lids 2. The sterile air may be air, carbon dioxide, or an inert gas.

[0111] The second air rinse unit 33 includes a second air rinse nozzle 33a that sprays sterile air onto the transported lid 2. The second air rinse nozzle 33a may spray sterile air onto the inner and outer surfaces of the lid 2. By spraying sterile air onto the inner and outer surfaces of the lid 2, the gas or mist of the aqueous hydrogen peroxide solution sprayed onto the inner and outer surfaces of the lid 2 is uniformly activated.

[0112] In the second air rinse section 33, sterile air at a temperature of 70°C or higher and 200°C or lower may be sprayed onto the lid 2. For example, the temperature of the sprayed sterile air may be 80°C or higher, 90°C or higher, 120°C or higher, or 150°C or higher. When the temperature of the sterile air is 70°C or higher, the sterilant adhering to the lid 2 can be effectively activated. Furthermore, when the temperature of the sterile air is 200°C or lower, the amount of carbon dioxide emissions can be reduced. Note that the temperature of the sterile air is the temperature immediately after it is sprayed from the second air rinse nozzle 33a, i.e., the temperature at the tip of the second air rinse nozzle 33a.

[0113] After the sterile air is sprayed, the amount of the disinfectant attached to the lid 2 is 0.00001 μL / cm when the inner surface of the lid 2 is coated with at least epoxy resin, PET resin, or polyvinyl chloride. ２ 0.01 μL / cm or more ２ The amount of the disinfectant attached to the lid 2 may be 0.00001 μL / cm ２ By setting the amount of the disinfectant to 0.01 μL / cm 2 or more, the disinfecting effect of the lid 2 can be improved. ２ By satisfying the following conditions, it is possible to suppress the residue of sterilant on the lid 2 that has passed through the lid sterilization device 30.

[0114] The second sterile water rinsing section 34 is a section that rinses the lids 2 sterilized with a disinfectant (hydrogen peroxide) with sterile water. By rinsing the lids 2 with sterile water, trace amounts of hydrogen peroxide adhering to the lids 2 are washed away and foreign matter is removed. The second sterile water rinsing section 34 is configured to supply sterile water while transporting the lids 2. When supplying sterile water while transporting the lids 2, the lids 2 may be transported by a guide 35 such as a screw chute so that gaps are formed between the lids 2. This allows the disinfectant and foreign matter to be effectively removed from inside the lids 2. In the second sterile water rinsing section 34, the temperature of the sterile water may be 5°C or higher and 100°C or lower.

[0115] As described above, the sterilized lids 2 are attached to the flanges 1a of the cans 1 by the lid attachment device 80. In this manner, product cans 1A are obtained. The obtained product cans 1A are continuously transported out of the content filling system 10 by the product can delivery section 11 (see FIG. 1).

[0116] As shown in Figure 1, the product can discharge section 11 may include a can warmer 12 that heats the product cans 1A. The can warmer 12 may heat the product cans 1A from approximately 5°C to approximately 30°C. By heating the product cans 1A, condensation on the surfaces of the product cans 1A can be prevented when the product cans 1A are packaged. This prevents packaging materials, such as cardboard, from becoming wet due to condensation.

[0117] The content filling system 10 includes a first heating chamber 90a, a first sterilant spray chamber 90b, a first air rinse chamber 90c, a first sterile water rinse chamber 90d, a filling chamber 90e, a lid attachment chamber 90f, and an exit chamber 90g. The first heating chamber 90a, the first sterilant spray chamber 90b, the first air rinse chamber 90c, the first sterile water rinse chamber 90d, the filling chamber 90e, the lid attachment chamber 90f, and the exit chamber 90g are arranged in this order from upstream to downstream along the conveyance direction of the cans 1.

[0118] The content filling system 10 also has a second heating chamber 90h, a second sterilant spray chamber 90i, a second air rinse chamber 90j, and a second sterile water rinse chamber 90k. The second heating chamber 90h, the second sterilant spray chamber 90i, the second air rinse chamber 90j, the second sterile water rinse chamber 90k, the lid attachment chamber 90f, and the outlet chamber 90g are arranged in this order from upstream to downstream along the conveyance direction of the lid 2.

[0119] Each chamber 90a to 90k is separated by a partition wall. The partition wall prevents the sterilant or the like from flowing in an unintended direction between the chambers 90a to 90k and stabilizes the pressure within each chamber 90a to 90k. The partition wall has a gap large enough to allow the can 1 or lid 2 to pass through. This gap is formed to a minimum size, for example, the size of one can 1 or lid 2, so as to prevent changes in the pressure within each chamber 90a to 90k. The partition wall may also be provided with a shutter for closing the gap. This shutter may be configured to automatically open and close, for example, in response to a signal from the control unit 100. Furthermore, each chamber 90a to 90k may also be provided with a pressure gauge Pg (see, for example, FIGS. 2 and 5).

[0120] As shown in FIG. 2, of the chambers 90a to 90k, the first heating chamber 90a houses a first heating section 21 (first hot air nozzles 21a, 21b). The first sterilant spray chamber 90b houses a first sterilant spray section 22 (first spray nozzles 22a, 22b). The first air rinse chamber 90c houses a first air rinse section 23 (first air rinse nozzles 23a, 23b). The first sterile water rinse chamber 90d houses a first sterile water rinse section 24 (first sterile water rinse nozzles 24a, 24b). As shown in FIG. 2, a first sterile air supply line 91 for supplying sterile air is connected to the first heating chamber 90a and the first air rinse chamber 90c. A first exhaust line 92 is connected to the first heating chamber 90a, the first air rinse chamber 90c, and the first sterile water rinse chamber 90d to exhaust air from each chamber 90a, 90c, and 90d. A scrubber (not shown) that treats the exhausted air is connected to the first exhaust line 92. On the other hand, in the illustrated example, the first exhaust line 92 is not connected to the first sterilant spray chamber 90b. This prevents a decrease in the sterilant gas concentration in the first sterilant spray chamber 90b. Note that the first exhaust line 92 may be connected to the first sterilant spray chamber 90b as long as the pressure relationships described below within each chamber 90a to 90e can be maintained.

[0121] 1, the filling chamber 90e accommodates the filling device 70. The lid attachment chamber 90f accommodates the lid attachment device 80. The outlet chamber 90g accommodates a conveyor (not shown) of the product can discharge section 11.

[0122] As shown in FIG. 5, the second heating chamber 90h contains a second heating section 31 (second hot air nozzle 31a). The second sterilant spray chamber 90i contains a second sterilant spray section 32 (second spray nozzle 32a). The second air rinse chamber 90j contains a second air rinse section 33 (second air rinse nozzle 33a). The second sterile water rinse chamber 90k contains a second sterile water rinse section 34 (second sterile water rinse nozzle 34a). As shown in FIG. 5, a second sterile air supply line 93 for supplying sterile air is connected to the second heating chamber 90h and the second air rinse chamber 90j. A second exhaust line 94 is connected to the second heating chamber 90h, the second air rinse chamber 90j, and the second sterile water rinse chamber 90k to exhaust air from each chamber 90h, 90j, and 90k. A scrubber (not shown) that treats the exhausted air is connected to the second exhaust line 94. On the other hand, in the illustrated example, the second exhaust line 94 is not connected to the second sterilant spray chamber 90i. This prevents a decrease in the sterilant gas concentration in the second sterilant spray chamber 90i. Note that the second exhaust line 94 may be connected to the second sterilant spray chamber 90i as long as the pressure relationships described below can be maintained within each of the chambers 90e, 90f, and 90h to 90k.

[0123] Next, the relationship between the pressures PA to PE in each chamber 90a to 90e will be described. The pressure PA in the first heating chamber 90a, the pressure PB in the first sterilant spray chamber 90b, the pressure PC in the first air rinse chamber 90c, the pressure PD in the first sterile water rinse chamber 90d, and the pressure PE in the filling chamber 90e may satisfy the following relationship: 0 (Pa)≦PA≦PB<PC≦PD<PE or PB≦PA<PC≦PD<PE. In this case, the pressure PE in the filling chamber 90e is higher than the pressure PD in the first sterile water rinse chamber 90d. This prevents air from entering the filling chamber 90e. This allows the sterility of the interior of the filling chamber 90e to be maintained satisfactorily.

[0124] Next, the relationships between the pressures PE, PF, and PH to PK in each chamber 90e, 90f, and 90h to 90k will be described. The pressure PE in the filling chamber 90e, the pressure PF in the lid attachment chamber 90f, the pressure PH in the second heating chamber 90h, the pressure PI in the second sterilant spray chamber 90i, the pressure PJ in the second air rinse chamber 90j, and the pressure PK in the second sterile water rinse chamber 90k may satisfy the following relationship: 0 (Pa)≦PH≦PI<PJ≦PK≦PF<PE or PI≦PH<PJ≦PK≦PF<PE. In this case, the pressure PE in the filling chamber 90e is higher than the pressure PF in the lid attachment chamber 90f. This prevents air from entering the filling chamber 90e. This allows the sterility of the interior of the filling chamber 90e to be maintained. In this case, the pressure PF within the lid attachment chamber 90f is equal to or greater than the pressure PK within the second sterile water rinse chamber 90k, which prevents air from entering the lid attachment chamber 90f, thereby maintaining a stable sterility within the lid attachment chamber 90f.

[0125] As shown in Fig. 1, each of the chambers 90c to 90g, 90j, and 90k may be provided with a sterile air supply device 95. The sterile air supply device 95 may include a blower and a sterilizing filter. Air passing through the blower of the sterile air supply device 95 is sterilized by the sterilizing filter. The sterilized air is then blown into the chambers 90c to 90g, 90j, and 90k as sterile air. A HEPA filter (High Efficiency Particulate Air Filter) or an ULPA filter (Ultra Low Penetration Air Filter) may be used as the sterilizing filter.

[0126] The contents filled by the contents filling system 10 may be a carbonated beverage that is acidic and contains carbon dioxide. The beverage may be an RTD (Ready To Drink) beverage. Examples of RTD beverages include beverages made by diluting brewed alcoholic beverages, distilled alcoholic beverages, etc., primarily containing alcohol (ethyl alcohol) with carbonated water. Specifically, the can 1 may be filled with alcoholic beverages (low-alcohol beverages or alcohol-free beverages) such as chuhai beverages, cocktail beverages, wine-flavored beverages, and liqueurs, or beers (hereinafter simply referred to as beers, etc.). The beverage filled in the can 1 may be a beverage with a high alcohol content. If the beverage is a high-alcohol beverage, the sterilization process for sterilizing the product can 1A, which is an alcoholic product, may be omitted.

[0127] The Brix (sugar content) of the contents may be 0% or more and 30% or less, or 5% or more and 10% or less. A Brix of 30% or less can prevent the viscosity of the contents from becoming too high. Furthermore, a Brix of 30% or less can effectively enhance the ripeness, fruitiness, and freshness of the flavor while improving drinkability. Brix is ​​the refractive index measured at 20°C converted to the mass / mass percentage of the sucrose solution based on the conversion table of the ICUMSA (International Commission for Uniform Methods of Sugar Analysis) (units: "°Bx", "%", or "degrees"). Brix can be measured using a refractometer or the like.

[0128] The contents may contain fruit juice so that the sugar content falls within the above range. The fruit juice may be lemon, orange, grapefruit, peach, strawberry, grape, lime, watermelon, melon, yuzu, shikuwasa, kumquat, etc. The contents may contain two or more types of fruit juice.

[0129] For example, a concentrated fruit juice concentrate with a Brix of 50% is heat-sterilized at 100°C or higher for 1 minute, preferably 110°C or higher for 1 minute or longer, and then aseptically blended with non-heat-sterilized water. For carbonated beverages with an alcohol concentration of 0.5% to 10%, preferably 1% to 5%, the heat-sterilization conditions can be 70°C to 100°C for 1 minute, preferably 75°C to 95°C for 1 minute. The dilution ratio is 5 times, resulting in a Brix of 10%. The diluted contents are cooled to 5°C or lower. Carbon dioxide gas is added to the contents in a sterile carbonator. In the sterile carbonator, carbon dioxide gas filtered through a 0.22 μm sterile air filter is used to dissolve the carbon dioxide gas in the contents. The contents are then received in a carbonate cushion tank and filled in a sterile environment. When the contents contain fruit juice and the pH of the contents is less than 4.5, the indicator bacteria (harmful bacteria) for heat sterilization are thermo-acidophilic bacteria (TAB). TAB generally die at 110°C for about 1 minute. In the case of beverages to which alcohol and carbon dioxide have been added, the growth of TAB is inhibited, and the indicator bacteria (harmful bacteria) become heat-resistant yeast. Since heat-resistant yeast completely dies at 90°C for about 1 minute, the temperature of the UHT (or HTST (High Temperature Short Time) sterilizer) can be lowered. This allows bacteria to be sterilized without impairing the color and flavor of the contents while suppressing deterioration of the fruit juice components.

[0130] When can 1 is filled with an acidic carbonated beverage containing carbon dioxide, product can 1A may be a so-called high-gas product. A high-gas product is a product with a gas volume of 3.0 or more. In this embodiment, the gas volume of product can 1A may be 3.0 or more, or may be 3.4 or more.

[0131] (Method for Adjusting Sterilization Degree of Content Filling System) In this embodiment, the sterilization degree of the content filling system 10 is adjusted in advance so that it is suitable for beverages that are acidic and contain carbon dioxide. The sterilization degree of the content filling system 10 may be adjusted, for example, by setting various conditions of the water sterilization line 40, the concentrate sterilization line 60, the container sterilizer 20, the lid sterilizer 30, and / or the chambers 90a to 90k, etc. The sterilization degree of the content filling system 10 refers to the degree to which the product cans 1A can be sterilized by the content filling system 10.

[0132] In the content filling system 10 according to this embodiment, the sterilization degree is adjusted so as to ensure the sterility of the product can 1A while preventing excessive sterilization. This adjustment of the sterilization degree may be performed, for example, in the early stages immediately after the content filling system 10 is completed, i.e., before the content filling system 10 is actually used to fill cans 1 and start manufacturing the product can 1A. Alternatively, the adjustment of the sterilization degree may be performed when there is a risk of affecting sterility. Specifically, this adjustment may be performed when there is a change in the process or equipment in the content filling system 10, or when the content filling system 10 has not been used for a certain period of time. Alternatively, the adjustment of the sterilization degree may be performed periodically at each predetermined filling cycle, regardless of whether there is a risk of affecting sterility.

[0133] When the contents filled by the contents filling system 10 are acidic and carbon dioxide-containing beverages, bacteria are unlikely to grow in the beverage. Because bacteria are unlikely to grow in beverages, the types of bacteria that tend to grow in acidic and carbon dioxide-containing beverages are limited. Therefore, bacterial growth in the product can 1A can be suppressed without excessively increasing the sterilization level of the contents filling system 10. When bacterial growth can be suppressed, spore-forming yeast is used as an indicator bacterium to determine whether or not bacterial growth is occurring in the product can 1A. Spore-forming yeasts tend to grow in acidic and carbon dioxide-containing beverages, but can be sterilized with a relatively low sterilization level. Examples of spore-forming yeast include Saccharomyces cerevisiae, Zygosaccharomyces bailii, Zygosaccharomyces rouxii, Kluyveromyces marxianus, and Schizosaccharomyces pombe. It is particularly preferable to use Saccharomyces cerevisiae as the spore-forming yeast. Furthermore, when the contents are acidic, carbon dioxide-containing beverages that are not prone to spoilage, heat-resistant lactic acid bacteria (Lactobacillus fructivorans) may be used as the indicator bacteria instead of spore-forming yeast.

[0134] The sterilization degree of the content filling system 10 is adjusted so that the sterilization effect against spore-forming yeast is 3 LRV (Log Reduction Value) or more and 12 LRV or less. A sterilization effect of 3 LRV or more against spore-forming yeast can be determined to be sufficient for filling acidic, carbon dioxide-containing beverages. A sterilization effect of 12 LRV or less against spore-forming yeast does not result in an excessively high sterilization degree of the content filling system 10. Therefore, costs required for equipment, chemicals, energy, etc., in the content filling system 10 can be reduced. The Food Safety Objective (FSO, ISO 13409-1996) may be used as a standard for sterilization effect. The sterilization effect of the content filling system 10 against spore-forming yeast may be 5 LRV or more, 6 LRV or more, or 7 LRV or more. The sterilization effect of the content filling system 10 against spore-forming yeast may be 11 LRV or less, or 10 LRV or less.

[0135] The sterilization level of the content filling system 10 can be appropriately adjusted by adjusting the sterilization conditions of at least one of the water sterilization line 40, the concentrate sterilization line 60, the container sterilizer 20, the lid sterilizer 30, and the chambers 90a to 90k. For example, sterilization conditions in the water sterilization line 40 include the mesh size of the foreign matter removal filter 51 and the sterilization strength of the first sterilizer 52. Sterilization conditions in the concentrate sterilization line 60 include the sterilization temperature and sterilization time of the product concentrate sterilizer 62. Sterilization conditions in the container sterilizer 20 include the number of nozzles and the amount of sterilant sprayed. Sterilization conditions in the lid sterilizer 30 include the number of nozzles and the amount of sterilant sprayed. Sterilization conditions in the chambers 90a to 90k include the mesh size of the sterilization filter of the sterile air supply device 95 and various conditions for COP treatment and SOP treatment.

[0136] (Method for verifying sterility of content filling system) After adjusting the content filling system 10, a sterility verification method may be performed to verify the sterility of the content filling system 10. The sterility verification method involves individually testing each element of the content filling system 10 to see whether sterility is ensured. For example, tests may be performed to see whether the can 1 and the lid 2 are properly sterilized (container sterilization test, lid sterilization test).

[0137] (Container Sterilization Test) The container sterilization test is a test to check whether the can 1 is properly sterilized.

[0138] In the container sterilization test, indicator bacteria are attached to the can 1 in advance, and then the can 1 is sterilized using the container sterilization device 20, and the sterilization effect is confirmed based on the number of bacteria remaining in the can 1. ３ , 10 ４ , 10 ５ or 10 ６[cfu / g] of indicator bacteria are attached to each of a plurality of cans 1 (for example, 15 to 20 cans). Thereafter, a container sterilization device 20 is used to sterilize the plurality of cans 1. Next, a culture medium is aseptically dispensed into each of the sterilized cans 1, and the cans are closed with sterilized lids 2. Next, the presence or absence of bactericidal activity is evaluated based on the bacterial culture state in each can 1. Thereafter, the logarithm of the number of attached bacteria and the number of surviving bacteria before the sterilization treatment is calculated using the following formula to evaluate the bactericidal effect: Bactericidal effect = Log (number of attached bacteria / number of surviving bacteria) When evaluating the bactericidal effect, the number of surviving bacteria in each can 1 may be estimated using a statistical method using the MPN (Most Probable Number) method.

[0139] In a typical container sterilization test, Bacillus atrophaeus spores are used as the indicator bacteria to be attached to the can 1. When Bacillus atrophaeus spores are used as the indicator bacteria, a bactericidal effect (Log (number of attached bacteria / number of surviving bacteria)) on the indicator bacteria Bacillus atrophaeus spores is considered to pass if it is 6 LRV (Log Reduction Value) or greater. In contrast, in the present embodiment, the indicator bacteria used in the container sterilization test are set according to the properties of the contents. In this embodiment, the contents are an acidic, carbon dioxide-containing beverage. When the contents are an acidic, carbon dioxide-containing beverage, spore-forming yeast is used as the indicator bacteria to be attached to the can 1 in the container sterilization test, and a bactericidal effect of 3 LRV to 12 LRV or less is considered to pass. By using spore-forming yeast as the indicator bacteria to be attached to the can 1 and a bactericidal effect of 3 LRV to 12 LRV or less, bacterial growth in the product can 1A can be suppressed without excessively increasing the sterilization level of the content filling system 10.

[0140] (Lid Sterilization Test) The lid sterilization test is a test to check whether the lid 2 is properly sterilized.

[0141] In the lid sterilization test, indicator bacteria are attached to the lid 2 in advance, and then the lid 2 is sterilized using the lid sterilization device 30, and the sterilization effect is confirmed based on the number of bacteria remaining in the lid 2. ３ , 10 ４ , 10 ５ or 10 ６[cfu / g] of indicator bacteria are attached to each of a plurality of lids 2 (e.g., 15 to 20 lids). The lids 2 are then sterilized using the lid sterilization device 30. Next, a culture medium is aseptically dispensed into the sterilized cans 1 (or sterilized containers), and each sterilized lid 2 is used to seal the cans (or the entire lid 2 is placed in the sterilized container). The sealed cans 1 are then tilted (or inverted) manually or automatically to ensure that the culture medium comes into contact with the inner surface of the lid 2. The presence or absence of bactericidal activity is then evaluated based on the culture status of the indicator bacteria in each lid 2. The bactericidal effect is then evaluated by calculating the logarithm of the number of attached bacteria and the number of surviving bacteria before sterilization using the following formula: Bactericidal effect = Log (number of attached bacteria / number of surviving bacteria). When evaluating the bactericidal effect, the number of surviving bacteria in each can 1 may be estimated using a statistical method using the MPN (Most Probable Number) method.

[0142] Typically, in the lid sterilization test, Bacillus atrophaeus spores are used as the indicator bacteria to be attached to the lid 2. In this case, a bactericidal effect (Log (number of attached bacteria / number of surviving bacteria)) on the indicator bacteria Bacillus atrophaeus spores is considered to be a pass if it is 6 LRV (Log Reduction Value) or more. In contrast, in the present embodiment, the indicator bacteria used in the lid sterilization test are set according to the properties of the contents. In this embodiment, the contents are acidic beverages containing carbon dioxide. In this case, spore-forming yeast is used as the indicator bacteria to be attached to the lid 2 in the lid sterilization test, and a bactericidal effect of 3 LRV or more and 12 LRV or less is considered to be a pass. By using spore-forming yeast as the indicator bacteria to be attached to the lid 2 and a bactericidal effect of 3 LRV or more and 12 LRV or less, bacterial growth in the product can 1A can be suppressed without excessively increasing the sterilization level of the content filling system 10.

[0143] In addition to the above, tests such as a SIP temperature rise confirmation test to check whether the temperature of the content supply line is raised correctly, and a chamber sterilization test to check whether the chambers 90a to 90k are sterilized correctly may also be performed.

[0144] (SIP Temperature Rise Confirmation Test) The SIP temperature rise confirmation test is a test to confirm whether the temperature of the supply line for the contents is raised correctly during SIP (Sterilizing in Place) processing.

[0145] The SIP process is a process for sterilizing the flow path through which the beverage passes before the beverage filling operation begins. The SIP process is performed, for example, by flowing heated steam or hot water through a flow path that has been previously cleaned by a CIP (Cleaning in Place) process. The SIP process is performed by flowing heated steam or hot water through a flow path from the inside of a piping line for supplying ingredients to the filling nozzle of the filling device 70. By flowing heated steam or hot water through the flow path, the flow path through which the beverage passes is sterilized and made sterile. A sterile state is also created by flowing heated steam, hot water, or a chemical agent through all cleaning nozzles installed in the chamber. During or immediately after cleaning the chamber, it is recommended to supply sterile air to the sterilized piping to maintain a positive pressure in the piping.

[0146] The SIP temperature rise confirmation test is a test to verify that a temperature above a predetermined level can be maintained for a predetermined period of time within the flow path through which the beverage passes. Generally, the SIP temperature rise confirmation test is considered successful if the temperature within the flow path through which the contents pass can be maintained at at least 121°C, preferably 130°C, for 30 minutes or more. In contrast, in this embodiment, the reference values ​​for time and temperature used in the SIP temperature rise confirmation test are set according to the properties of the contents. Specifically, if the contents are an acidic beverage containing carbon dioxide, the SIP temperature rise confirmation test is considered successful if the temperature within the flow path through which the contents pass can be maintained at 80°C or higher for 10 minutes or more. Alternatively, a Z value of 5°C to 10°C may be used to set the temperature at 80°C or higher, and the sterilization time may be shortened to less than 10 minutes.

[0147] (Chamber Sterilization Test) The chamber sterilization test is a test to check whether the chambers 90a to 90k are properly sterilized.

[0148] The chamber sterilization test is performed as follows. First, biological indicators (BIs) are attached to multiple locations (e.g., 50 to 200 locations) within chambers 90a to 90k. Next, chambers 90a to 90k are subjected to a COP (Cleaning Out of Place) treatment using a detergent or the like and a SOP (Sterilizing Out of Place) treatment using a disinfectant. In the COP and SOP treatments, predetermined working fluids, such as chemicals such as caustic soda and hydrogen peroxide solution, and sterile water, are sprayed in a spray or shower into chambers 90a to 90k. Next, the bactericidal properties are evaluated based on the bacterial culture conditions within chambers 90a to 90k that have undergone the COP and SOP treatments. Specifically, the biological indicators are collected in a liquid culture medium and cultured under specified conditions. The liquid culture medium is then visually inspected for surviving bacteria, and the test is deemed to have passed if all biological indicators are negative.

[0149] (Other Sterility Verification Tests) In addition to the above, other sterility verification tests may be performed, such as (i) a sterilization filter leak test, (ii) an air suction test in a chamber, a sterile water spray test in a chamber, and (iii) a residual disinfectant concentration measurement test.

[0150] (i) The sterilization filter leak test is a test to confirm that fine particles do not pass through the sterilization filter of the sterile air supply device 95. The size of the fine particles may be, for example, particles of 0.3 μm or more.

[0151] (ii) The chamber air suction test is a test to confirm that no microorganisms are detected in the air sucked into the chambers 90a to 90k. The chamber sterile water spray test is a test to confirm that no microorganisms are detected in the sterile water sprayed into the chambers 90a to 90k and collected in a sterile manner.

[0152] (iii) The residual sterilant concentration measurement test is a test to confirm that the residual concentration of sterilant such as hydrogen peroxide remaining in chambers 90a to 90k is below a standard value, which may be less than 0.5 ppm.

[0153] (Culture Medium Filling Test) After these tests are performed, the sterility of the cans 1 is comprehensively evaluated. Specifically, a large number of cans 1 are fed through the content filling system 10, and the cans 1 are sterilized by the container sterilization device 20. Next, each can 1 is filled with a predetermined culture medium instead of the actual contents to be filled, and then closed with the lid 2. After that, after a certain period of time has passed, it is confirmed that the culture medium filled in each can 1 has not spoiled.

[0154] During this time, cans 1 for verification are first received from outside. The number of cans 1 is predetermined, and can be, for example, a predetermined number of 1,000 to 100,000, preferably 10,000 to 60,000.

[0155] Next, the cans 1 are sent to the container sterilization device 20. The container sterilization device 20 performs a sterilization process on the cans 1. Next, in the filling device 70, a predetermined amount of culture medium is filled into the cans 1 from the openings of the cans 1.

[0156] Before filling cans 1 with the filling device 70, a culture medium is prepared and heat-sterilized. The characteristics of this culture medium are matched to the characteristics of the contents to be filled by the content filling system 10, which affect bacterial growth. For example, if the contents to be filled are an acidic, carbon dioxide-containing beverage, a culture medium that is both acidic and carbon dioxide-containing is used. For example, if the beverage has a pH below 4.5, the culture medium is preferably adjusted to its upper limit of 4.5. Regarding the volume of culture medium to be filled, when filling a polyethylene terephthalate (PET) or HDPE bottle with the culture medium, it is common to fill half the volume of the bottle because aerobic bacteria are targeted. In contrast, in the case of cans 1 filled with acidic, carbon dioxide-containing carbonated beverages, not only aerobic bacteria but also anaerobic bacteria are targeted, so it is better to match the volume of culture medium to the volume to be filled in the actual product cans 1A. Furthermore, the incubation period is set at 30°C for, for example, 7 days, and after incubation, all product cans 1A are opened and visually inspected for any decay of the filled culture medium. The pH of the medium may be measured and the number of bacteria in the medium may be counted to confirm whether the medium has spoiled. If the target product is an alcohol-containing RTD, adding alcohol (ethanol) to the medium is recommended. Adding alcohol to the medium, along with the pH and carbon dioxide concentration, exerts a bacteriostatic effect on the medium. Therefore, after culturing at 30°C for at least 7 days, preferably 21 days, and more preferably 30 days, all product cans 1A should be opened and the medium checked for spoilage. The alcohol concentration during the medium filling test may be set to production conditions (e.g., 5%) or the lower limit of production conditions (e.g., 3%), which result in weak bacteriostatic effects. The medium filling test may be performed under conditions that maximize bacteriostatic effects, such as adjusting the carbon dioxide gas addition volume (GV) to a lower limit (e.g., GV = 2.0) and the pH to an upper limit (e.g., pH = 4.0), thereby optimizing the bacteriostatic effect.

[0157] The culture medium is prepared by dissolving a powdered culture medium or a concentrated liquid culture medium in water in a stock solution tank 61. If a blending tank (not shown) is located upstream of the stock solution tank 61, the culture medium may be prepared in the blending tank. When preparing the culture medium, it is preferable to heat-sterilize the concentrated culture medium and blend (dilute) it aseptically with non-heat-sterilized water. The concentration ratio may be 1.1 to 10 times, and preferably 2 to 5 times. Undiluted alcohol (alcohol concentration: approximately 17 to 20%) is added to the culture medium prepared at the same dilution ratio as the actual product to achieve the desired concentration, and the mixture is then placed in the stock solution tank 61.

[0158] Next, carbon dioxide gas that has been sterilized by filtration using a sterilizing filter (not shown) is aseptically dissolved in the alcohol-added culture medium in a carbon dioxide adding device 18. Since the culture medium is cultured at 30°C, a cooling device 17 may be used, but is not required. Thereafter, the culture medium to which a predetermined concentration of carbon dioxide gas has been added is aseptically filled into cans 1.

[0159] When adding alcohol to the culture medium, the alcohol may be added to the stock solution tank 61 or a blending tank (not shown). In these cases, attention must be paid to the temperature of the culture medium in the product stock solution sterilizer 62. By referring to the boiling point curve of an ethanol aqueous solution, heat sterilization is carried out at a temperature below which the alcohol (ethanol) will not vaporize.

[0160] Next, the cans 1 filled with the culture medium are sent to the lid attachment device 80. Here, the lids 2 are sterilized in advance by the lid sterilization device 30. The lids 2 are carried into the lid sterilization device 30 from outside the content filling system 10, and hydrogen peroxide mist or gas is sprayed onto them to sterilize their inner and outer surfaces. Next, the hydrogen peroxide adhering to the lids 2 is activated and removed with hot air. Thereafter, the lids 2 are washed with sterile water and sent to the lid attachment device 80.

[0161] Next, in this lid attachment device 80, the lid 2 sterilized in the lid sterilization device 30 is attached to the can 1. In this way, the culture medium is filled inside the can 1, and the opening is sealed with the lid 2 to obtain a verification can.

[0162] Next, the verification cans filled with the culture medium are transported to the outside from the product can transport section 11 and boxed in a packaging process. The boxed cases are manually or automatically tilted (or inverted) on a conveyor to ensure that the culture medium is in contact with the inner surface of the can 1. Thereafter, multiple verification cans are transported to a thermostatic chamber maintained at a predetermined temperature of 20°C to 40°C, preferably 30°C, and left to stand in the thermostatic chamber for cultivation.

[0163] After a predetermined period of time (preferably 7 days or more, more preferably 21 days or more), all of the verification cans are removed from the incubator and inspected for the presence or absence of bacterial growth in the medium within the verification cans. The inspection preferably involves destructive testing in which the verification cans are opened. Specifically, the inspection checks for turbidity, precipitation, mold, or other abnormalities in the medium, or for changes in the pH of the medium. If the inspection reveals that the number of verification cans in which bacterial growth or growth occurs is less than a predetermined number (e.g., less than one can (zero cans)), the sterility of the content filling system 10 is determined to be ensured. Thus, the sterility of the content filling system 10 is pre-adjusted by filling 1,000 to 100,000 cans 1 with medium instead of contents, culturing the cans 1 at a predetermined temperature, and then inspecting the cans 1 to ensure that less than one can is spoiled by bacteria. On the other hand, if the inspection results in a predetermined number or more (for example, one or more) of verification cans in which bacteria survive or grow, it is determined that the sterility of the content filling system 10 is insufficient, and measures are taken. For example, the transport and loading routes for the cans 1 may be sterilized, or the sterilization conditions in the content filling system 10 may be adjusted (strengthened).

[0164] (Content filling method) A content filling method using the content filling system 10 (Fig. 1) described above will be described with reference to Fig. 6 and Fig. 7. The following describes a method for producing a product can 1A by filling a can 1 with an acidic, carbon dioxide-containing beverage.

[0165] First, the sterilization degree of the content filling system 10 is adjusted so that the sterilization effect against the spore-forming yeast, which is the indicator bacterium, is 3 LRV or more and 12 LRV or less. The method for adjusting the sterilization degree of the content filling system 10 is as described above.

[0166] Next, the product cans 1A are actually manufactured using the content filling system 10 with the adjusted sterilization level. During this process, in the can sterilization process (reference symbol S1 in FIG. 6 ), the container sterilization device 20 sterilizes the empty cans 1 using a hydrogen peroxide solution as a sterilant. In the sterilization process, the cans 1 are first transported from a depalletizer (not shown). The cans 1 transported from the depalletizer pass through a foreign matter removal device (not shown). After passing through the foreign matter removal device, the cans 1 are heated in the first heating section 21 (preheating process, reference symbol S11 in FIG. 7 ). In the preheating process, the cans 1 sent to the first heating section 21 are heated to, for example, 40° C. or higher and 100° C. or lower using heated air from the first hot air nozzles 21 a and 21 b. In the preheating process, the thermal conductivity of the cans 1 (e.g., aluminum cans) is utilized, and hot air is blown into the cans 1 using the first hot air nozzle 21 a. The heating wheel (not shown) through which the preheating step is performed may have a tunnel-shaped section through which the cans 1 pass. The tunnel-shaped section through which the cans 1 pass prevents heat from escaping, allowing the cans 1 to be heated uniformly in a short time. The hot air sprayed from one first hot air nozzle 21a may have a temperature of 120°C or higher and 200°C or lower, a spraying time of 1 second or higher and 3 seconds or lower, and a flow rate of 200 L / min or higher and 500 L / min or lower. The heated cans 1 are transported to the first sterilant spraying unit 22.

[0167] Next, the first sterilant spraying unit 22 sprays a sterilant onto the can 1 (sterilant spraying step, reference numeral S12 in FIG. 7). In the sterilant spraying step, the sterilant may be a gas or mist obtained by vaporizing a 35 wt% aqueous hydrogen peroxide solution above its boiling point. The gas or mist of the aqueous hydrogen peroxide solution adheres to the inner and outer surfaces of the can 1, sterilizing the inner and outer surfaces of the can 1. Note that by using a heat-resistant yeast as the indicator bacterium, it is possible to keep the amount of hydrogen peroxide adhered to a small amount.

[0168] The cans 1 whose inner and outer surfaces have been sterilized are sent to the first air rinse section 23. In the first air rinse section 23, sterile heated air or room temperature air is supplied to the cans 1 to activate the hydrogen peroxide and remove foreign matter, hydrogen peroxide, and the like from the cans 1 (air rinse process, reference symbol S13 in FIG. 7). In the air rinse process, the sterile heated air or room temperature air blown from one first air rinse nozzle 23a may have a temperature of 120°C or higher and 200°C or lower. The blowing time may be 1 second or higher and 3 seconds or lower, or 2 seconds or higher and 6 seconds or lower. The blowing time may be longer than the blowing time of the hot air blown from the first hot air nozzle 21a in the preheating process, or may be at least twice as long. The flow rate may be 200 L / min or higher and 500 L / min or lower. In the air rinsing step, if necessary, condensed mist of low-concentration hydrogen peroxide may be mixed with sterile heated air or sterilized air at room temperature. In this case, the hydrogen peroxide is gasified by the sterile air. Then, the gasified hydrogen peroxide may be supplied to the can 1 in the air rinsing step.

[0169] After the air rinse step, the can 1 is sent to the first sterile water rinse section 24. In the first sterile water rinse section 24, the can 1 is rinsed with sterile water (sterile water rinse step, reference numeral S14 in FIG. 7). By performing the rinse with sterile water, hydrogen peroxide adhering to the can 1 is washed away and foreign matter is removed.

[0170] The cans 1 are then transported to a filling device 70 .

[0171] In the lid sterilization step (reference symbol S2 in FIG. 6 ), the lid sterilizer 30 sterilizes the lids 2 using a hydrogen peroxide solution as a sterilant. In the sterilization step, the lids 2 are first heated (preheating step, reference symbol S11 in FIG. 7 ), as in the case of the cans 1. In the preheating step, the lids 2 are sent to the second heating unit 31. The lids 2 sent to the second heating unit 31 are heated to, for example, 40° C. or higher and 100° C. or lower by heated air from the second hot air nozzle 31 a. The heated lids 2 are then transported to the second sterilant spraying unit 32.

[0172] Next, as in the case of the can 1, a sterilant is sprayed onto the lid 2 (sterilant spraying step, reference numeral S12 in FIG. 7 ). In the sterilant spraying step, the sterilant may be a gas or mist of a hydrogen peroxide aqueous solution, and the gas or mist of the hydrogen peroxide aqueous solution adheres to the inner and outer surfaces of the lid 2, sterilizing the inner and outer surfaces of the lid 2. Next, the lid 2 whose inner and outer surfaces have been sterilized is sent to the second air rinse section 33.

[0173] In the second air rinse section 33, as in the case of the can 1, sterile heated air or room temperature air is supplied to the lid 2 to activate the hydrogen peroxide and remove foreign matter, hydrogen peroxide, etc. from the lid 2 (air rinse step, reference numeral S13 in FIG. 7). Note that gasified hydrogen peroxide may also be supplied to the lid 2 in the air rinse step.

[0174] After the air rinse step, the lid 2 is sent to the second sterile water rinse section 34. Then, similar to the case of the can 1, the lid 2 is rinsed with sterile water (sterile water rinse step, reference numeral S14 in FIG. 7). By performing the rinse with sterile water, hydrogen peroxide adhering to the lid 2 is washed away and foreign matter is removed.

[0175] Thereafter, the lid 2 is transported to the lid mounting device 80 .

[0176] In the water sterilization step (reference symbol S3 in FIG. 6), water is sterilized without heating by the water sterilization line 40. In the water sterilization step, the water may be sterilized in the water sterilization line 40 by ultraviolet light.

[0177] In the product concentrate sterilization step (reference numeral S4 in FIG. 6), the product concentrate is heat sterilized by the concentrate sterilization line 60.

[0178] The water sterilized in the water sterilization step and the undiluted product solution sterilized in the undiluted product solution sterilization step are mixed at the intersection of the piping of the water sterilization line 40 and the piping of the undiluted product solution sterilization line 60 .

[0179] In the filling step (reference numeral S5 in FIG. 6 ), the sterilized cans 1 are filled with water and the concentrate product by the filling device 70. In this filling device 70, the contents prepared from the water and the concentrate product are filled into the cans 1.

[0180] The filled can 1 is then transported to the lid attachment device 80.

[0181] In the lid attachment process (S6 in FIG. 6 ), the lid attachment device 80 attaches sterilized lids 2 to cans 1 filled with water and product concentrate (contents). The lid attachment device 80 attaches the sterilized lids 2 to the flanges 1a of the cans 1 transported from the filling device 70. By attaching the sterilized lids 2 to the flanges 1a of the cans 1, the cans 1 are closed, resulting in product cans 1A. When the cans 1 are closed with the lids 2, nitrogen filtered through a sterile filter may be supplied to the headspace of the cans 1. Nitrogen gas may be supplied to the headspace after being filtered through a sterile filter with a pore size of 0.2 μm to 0.45 μm. Furthermore, because the lid attachment device (seamer) 80 is contaminated with the product liquid, it is recommended to regularly clean the lid attachment device 80 with unheated sterilized water during production. If there is a large amount of product liquid splashing, it is recommended to temporarily suspend the supply of cans 1 to the filling device 70 and rotate the lid attachment device 80 to clean the chamber.

[0182] In the can discharge process (reference numeral S7 in FIG. 6), the product cans 1A are transported from the lid attachment device 80 to the product can discharge section 11 and then transported to the outside of the content filling system 10. The product cans 1A are then heated by the can warmer 12, and then transported to a packaging line (not shown) where they are packaged. This embodiment does not require a conventional pasteurizer, and it is possible to reduce carbon dioxide emissions, water and steam energy consumption, and the weight of the cans.

[0183] The can sterilization, filling, lid attachment, and can unloading processes are performed in a sterile environment surrounded by the first heating chamber 90a, first sterilant spray chamber 90b, first air rinse chamber 90c, first sterile water rinse chamber 90d, filling chamber 90e, lid attachment chamber 90f, and exit chamber 90g. The lid sterilization process is performed in a sterile environment surrounded by the second heating chamber 90h, second sterilant spray chamber 90i, second air rinse chamber 90j, and second sterile water rinse chamber 90k. Each of chambers 90a through 90k has previously been sterilized by spraying hydrogen peroxide or peracetic acid (40°C to 80°C), caustic soda (50°C to 100°C), or hot water (60°C to 100°C). After each chamber is sterilized, it is dried with sterile heated air, supplied with room temperature sterile air, and maintained under positive pressure.

[0184] The water sterilization line 40 and the concentrate sterilization line 60 are pre-cleaned (CIP) using a cleaning agent (0.1% to 5%) containing an alkaline agent such as caustic soda or an acidic agent such as nitric acid at approximately 60°C to 100°C. After rinsing, the flow paths are rinsed with sterile water, and then water is circulated through the circulation systems 44A and 69A, maintaining a sterility state. Sterile air is supplied to the secondary flow path of the second water tank 42 of the downstream water sterilization line 40 and the flow path from the storage tank 16a to the filling device 70 (the tip of the filling valve), maintaining a sterility state. The water sterilization line 40 and the concentrate sterilization line 60 may be sterilized (SIP) after the CIP. Furthermore, when the contents are alcoholic and carbonated RTD beverages, the indicator bacteria will be heat-resistant yeast, so the water sterilization line 40, etc. may be rinsed with non-heat-sterilized sterile water while maintaining a positive pressure state in the water sterilization line 40, etc. from the middle of cleaning (CIP) until the end of production, and then production may begin. This reduces carbon dioxide emissions and heat energy due to sterilization (SIP), and also reduces downtime between production runs.

[0185] Here, an acidic carbonated beverage containing carbon dioxide is filled into the can 1 as the contents. The beverage may be an RTD (Ready To Drink) beverage. RTD beverages generally have a pH below 4.6. Furthermore, such RTD beverages contain alcohol and carbon dioxide. Therefore, bacterial spores, which are harmful to low-acid beverages, are not subject to sterilization in RTD beverages. On the other hand, the harmful bacteria in RTD beverages are primarily heat-resistant yeast and lactic acid bacteria. Here, the yeast and lactic acid bacteria that are harmful to RTD beverages can be sterilized (SIP) simultaneously with the above-mentioned cleaning (CIP) (Cleaning and Sterilization in Place (CSIP)). Therefore, when these contents are filled in the next filling process, it is not necessary to separately perform sterilization after the above-mentioned cleaning (CIP).

[0186] The production (transport) speed of the cans 1 in the content filling system 10 is preferably 100 cpm or more and 2500 cpm or less. Here, cpm (cans per minute) refers to the transport speed of the cans 1 per minute.

[0187] As described above, according to the present embodiment, the contents filled by the content filling system 10 are beverages that are acidic and contain carbon dioxide. The sterilization level of the content filling system 10 is pre-adjusted so that the sterilization effect against spore-forming yeast, which is an indicator bacterium, is between 3 LRV and 12 LRV. Spore-forming yeast easily grows in beverages that are acidic and contain carbon dioxide, but compared to Bacillus atrophaeus spores, it can be sterilized at a relatively low sterilization level. Because sterilization can be achieved at a relatively low sterilization level, the sterilization level of the content filling system 10 does not need to be excessively high. For example, the sterilization conditions of the water sterilization line 40, the concentrate sterilization line 60, the container sterilization device 20, the lid sterilization device 30, and / or the chambers 90a to 90k can be reduced compared to typical sterilization conditions. By reducing the sterilization conditions compared to typical sterilization conditions, the costs required for the equipment, chemicals, energy, etc. of the content filling system 10 can be reduced. For example, it is possible to reduce the amount of sterilant used in the water sterilization line 40, the concentrate sterilization line 60, the container sterilizer 20, the lid sterilizer 30, and / or the chambers 90a to 90k. It is also possible to reduce the amount of hot air used in the container sterilizer 20 and / or the lid sterilizer 30 and the time for blowing the hot air. As a result, it is possible to reduce the running costs of the content filling system 10 and the amount of carbon dioxide emissions, thereby contributing to reducing the environmental load.

[0188] Furthermore, according to this embodiment, the content filling system 10 includes a container sterilizer 20 that sterilizes the cans 1, a lid sterilizer 30 that sterilizes the lids 2 that seal the cans 1, a water sterilization line 40 that non-thermal sterilizes water, a concentrate sterilization line 60 that sterilizes the product concentrate, a filling device 70 connected to the water sterilization line 40 and the concentrate sterilization line 60, respectively, that fills the sterilized cans 1 with water and the product concentrate, and a lid attachment device 80 that seals the cans 1 filled with water and the product concentrate with the sterilized lids 2. This reduces the amount of carbon dioxide emitted when preparing the contents compared to diluting the product concentrate with sterile water prepared using a sterilizer that heats and sterilizes water. This reduces the amount of carbon dioxide emitted by the content filling system 10.

[0189] Furthermore, according to this embodiment, the product can 1A can be produced using a pre-sterilized can 1, lid 2, water, and product concentrate. This eliminates the need for a sterilization process (so-called post-sterilization) for sterilizing the product can 1A after filling the can 1 with the contents. Meanwhile, when producing carbonated products (e.g., carbonated alcoholic beverages), the can is typically filled at a low temperature (approximately 5°C) and then sterilized using a pasteurizer for approximately 10 minutes to achieve a can core temperature of approximately 65°C. This increases energy consumption and carbon dioxide emissions from the filling system. Furthermore, sterilization to achieve a can core temperature of approximately 65°C increases the internal pressure of the can, which may make it difficult to produce so-called high-gas products. Furthermore, conventional filling systems require the installation of a pasteurizer, which can result in an increase in the size of the filling system. Furthermore, conventional filling systems use a pasteurizer for sterilization, which can lead to heat degradation of the fruit juice in the contents. Furthermore, conventional filling systems use a pasteurizer for sterilization, which increases the internal pressure of the can. This can sometimes make it difficult to reduce the weight of the can. In particular, in the case of so-called high-gas products, in which the content contains a high proportion of carbon dioxide, it is highly likely that it will be difficult to reduce the weight of the can.

[0190] In contrast, in the present embodiment, product cans 1A can be produced using pre-sterilized cans 1, lids 2, water, and product concentrate. This eliminates the need for a sterilization process for sterilizing product cans 1A after filling the cans 1 with the contents. This saves energy and reduces the amount of carbon dioxide emitted by the content filling system 10. In this case, the product can 1A is heated to approximately 30°C, the heating temperature of the can warmer 12, rather than to approximately 65°C, the sterilization temperature of a conventional pasteurizer. This reduces the increase in internal pressure of the can 1, making it possible to produce so-called high-gas products. Furthermore, the content filling system 10 of the present embodiment does not require the installation of a pasteurizer, even when producing carbonated products, thereby allowing for a more compact content filling system 10. Furthermore, the content filling system 10 of the present embodiment eliminates the need for a pasteurizer, thereby preventing deterioration of the fruit juice in the contents and reducing the weight of the can 1 and lid 2. In addition, with the content filling system 10 according to this embodiment, the containers to be filled with the content do not require high heat resistance and high pressure resistance, so PET cans, in which the body of the can is made of resin (PET) instead of metal, may be used. When PET cans are used, the weight of the PET cans can also be reduced because high heat resistance and high pressure resistance are not required.

[0191] In the above-described embodiment, an example has been described in which the container sterilizer 20 sterilizes the cans 1 with a sterilizing agent and the lid sterilizer 30 sterilizes the lids 2 with a sterilizing agent, but this is not limiting. For example, the container sterilizer 20 may sterilize the cans 1 with hot water, and the lid sterilizer 30 may sterilize the lids 2 with hot water.

[0192] In this case, as shown in Figures 8 and 9, the container sterilizer 20 may have a first hot water supply unit 26 that supplies hot water to the cans 1. The container sterilizer 20 may also have a first air rinse unit 23 that air rinses the cans 1 to which hot water has been supplied by the first hot water supply unit 26. In other words, in this modification, the first air rinse unit 23 may be provided downstream of the first hot water supply unit 26, and the container sterilizer 20 may not have the first heating unit 21, the first sterilant spray unit 22, and the first sterile water rinse unit 24. In Figure 9, the first air rinse unit 23 is provided after the first hot water supply unit 26 to also remove residual water from the cans 1. However, the first air rinse unit 23 may be provided before the first hot water supply unit 26, or may be provided both before and after the first hot water supply unit 26. In Figure 9, the cans 1 are transported in the direction of the arrow.

[0193] The first hot water supply unit 26 is a unit that sterilizes the cans 1 by spraying hot water onto the cans 1. The first hot water supply unit 26 is configured to spray hot water onto the cans 1 while transporting them. In this case, the cans 1 may be transported with the flange 1a, to which the lid 2 is attached, facing downward. As shown in FIG. 9 , the first hot water supply unit 26 includes first hot water nozzles 26a, 26b that spray hot water onto the cans 1 being transported. Of these, the first hot water nozzle 26a is a nozzle for spraying hot water onto the inner surface of the can 1. The first hot water nozzle 26a may or may not be inserted into the can 1. The first hot water nozzle 26b is a nozzle for spraying hot water onto the outer surface of the can 1.

[0194] The temperature of the hot water supplied by the first hot water supply unit 26 may be 60° C. or higher and 100° C. or lower, or 70° C. or higher and 90° C. or lower. Having a hot water temperature of 60° C. or higher can improve the sterilization effect of the cans 1. Furthermore, having a hot water temperature of 100° C. or lower can reduce thermal energy consumption and carbon dioxide emissions.

[0195] In the first hot water supply unit 26, the amount of hot water adhering to the can 1 is 0.1 mL / cm ２ 0.3mL / cm or more ２ The amount of hot water adhering to the can 1 may be 0.1 mL / cm or less.２ This can improve the sterilization effect of the can 1. In addition, the amount of hot water adhering to the can 1 is 0.3 mL / cm ２ By satisfying the following, the amount of hot water used can be reduced, which reduces the consumption of thermal energy for sterilizing the hot water and reduces the amount of carbon dioxide emissions.

[0196] As shown in Figures 8 and 10, the lid sterilizer 30 may also include a second hot water supply unit 36 ​​that supplies hot water to the lids 2. The lid sterilizer 30 may also include a second air rinse unit 33 that uses sterile air to rinse the lids 2 to which hot water has been supplied by the second hot water supply unit 36. In other words, in this modification, the second air rinse unit 33 may be located downstream of the second hot water supply unit 36, and the lid sterilizer 30 may not include the second heating unit 31, the second sterilizer spray unit 32, and the second sterile water rinse unit 34. In Figure 10, the second air rinse unit 33 is located after the second hot water supply unit 36 ​​and also serves to remove residual water from the lids 2. However, the second air rinse unit 33 may be located before the second hot water supply unit 36, or may be located both before and after the second hot water supply unit 36. In Figure 10, the lids 2 are transported in the direction of the arrow.

[0197] The second hot water supply unit 36 ​​sterilizes the lids 2 by spraying hot water onto them. The second hot water supply unit 36 ​​is configured to spray hot water onto the lids 2 while transporting them. As shown in FIG. 10 , the lids 2 may be transported by a guide 35, such as a screw chute, so that gaps are formed between the lids 2. Alternatively, the guide 35 may be vibrated to create gaps between the lids 2. Then, hot water may be applied to the lids 2 while gaps are formed between the lids 2. The second hot water supply unit 36 ​​also includes a second hot water nozzle 36a that sprays hot water onto the lids 2 being transported. The hot water discharge pressure of the second hot water nozzle 36a may be 0.1 MPa or higher. Alternatively, multiple second hot water nozzles 36a may be used to apply hot water to the lids 2.

[0198] The temperature of the hot water supplied by the second hot water supply unit 36 ​​may be 60° C. or higher and 100° C. or lower, or 70° C. or higher and 90° C. or lower. Having a hot water temperature of 60° C. or higher can improve the sterilization effect of the lid 2. Furthermore, having a hot water temperature of 100° C. or lower can reduce thermal energy consumption and carbon dioxide emissions.

[0199] In the second hot water supply unit 36, the amount of hot water adhering to the lid 2 is 0.1 mL / cm ２ 0.3mL / cm or more ２ The amount of hot water adhering to the lid 2 may be 0.1 mL / cm or less. ２ This improves the sterilization effect of the lid 2. In addition, the amount of hot water adhering to the lid 2 is 0.3 mL / cm ２ By satisfying the following, the amount of hot water used can be reduced, which reduces the consumption of thermal energy for sterilizing the hot water and reduces the amount of carbon dioxide emissions.

[0200] In this modification, the content filling system 10 has a first hot water supply chamber 90m, a first air rinse chamber 90c, a filling chamber 90e, a lid attachment chamber 90f, and an outlet chamber 90g. The first hot water supply chamber 90m, the first air rinse chamber 90c, the filling chamber 90e, the lid attachment chamber 90f, and the outlet chamber 90g are arranged in this order from upstream to downstream along the conveyance direction of the cans 1.

[0201] The content filling system 10 also includes a second hot water supply chamber 90n and a second air rinse chamber 90j. The second hot water supply chamber 90n, the second air rinse chamber 90j, the lid attachment chamber 90f, and the outlet chamber 90g are arranged in this order from upstream to downstream along the conveyance direction of the lid 2. A sterile air supply device 95 may be provided in each of the chambers 90e, 90f, and 90g to which sterile air is not supplied. Furthermore, nitrogen gas or carbon dioxide gas may be supplied to the primary side of the sterilization filter of chamber 90f instead of air. This allows for further reduction of the oxygen concentration in the headspace of the can 1.

[0202] The first hot water supply chamber 90m houses the first hot water supply unit 26 (first hot water nozzles 26a, 26b), and the second hot water supply chamber 90n houses the second hot water supply unit 36 ​​(second hot water nozzle 36a).

[0203] In this modification, the pressure PM in the first hot water supply chamber 90m, the pressure PC in the first air rinse chamber 90c, and the pressure PE in the filling chamber 90e may satisfy the following relationship: 0 (Pa)≦PM≦PC<PE Even in this case, the pressure PE in the filling chamber 90e is higher than the pressure PC in the first air rinse chamber 90c. This prevents air from entering the filling chamber 90e. This allows the sterility of the interior of the filling chamber 90e to be maintained satisfactorily during production.

[0204] Furthermore, the pressure PE in the filling chamber 90e, the pressure PF in the lid attachment chamber 90f, the pressure PN in the second hot water supply chamber 90n, and the pressure PJ in the second air rinse chamber 90j may satisfy the following relationship: 0 (Pa)≦PN≦PJ≦PF<PE. In this case, too, the pressure PE in the filling chamber 90e is higher than the pressure PF in the lid attachment chamber 90f. This prevents air from entering the filling chamber 90e. This allows the sterile condition inside the filling chamber 90e to be maintained in a good condition. Furthermore, in this case, the pressure PF in the lid attachment chamber 90f is equal to or higher than the pressure PJ in the second air rinse chamber 90j. This prevents air from entering the lid attachment chamber 90f. This allows the sterile condition inside the lid attachment chamber 90f to be maintained in a good condition.

[0205] According to this modification, the container sterilizer 20 has a first hot water supply unit 26 that supplies hot water to the cans 1. The temperature of the hot water supplied by the first hot water supply unit 26 is not less than 60° C. and not more than 100° C. Furthermore, in the first hot water supply unit 26, the amount of hot water adhering to the cans 1 is not more than 0.1 mL / cm ２ 0.3mL / cm or more ２According to this modification, the lid sterilizer 30 has a second hot water supply unit 36 ​​that supplies hot water to the lid 2. The temperature of the hot water supplied by the second hot water supply unit 36 ​​is 60°C or higher and 100°C or lower. Furthermore, in the second hot water supply unit 36, the amount of hot water adhering to the lid 2 is 0.1 mL / cm ２ 0.3mL / cm or more ２ The following explains the process. This allows the can 1 and lid 2 to be sterilized with hot water without using a disinfectant. This reduces the cost of sterilizing the can 1 and lid 2. As described above, when the contents are beer or the like, bacterial spores that can cause harm in low-acid beverages are not subject to sterilization. Therefore, even when hot water is used without using a disinfectant, a sufficient sterilization effect can be achieved.

[0206] In this modified example, heat recovery from the hot water may be performed as shown in Fig. 11. This makes it possible to reduce the amount of carbon dioxide emitted from the hot water.

[0207] Specifically, when recovering heat from hot water, as shown by the solid line in FIG. 11 , sterile water sterilized without heating by the water sterilization line 40 is first heated to 60°C or higher and 100°C or lower in a heat exchanger H. At this time, the sterile water is supplied to the heat exchanger H at, for example, 15°C or higher and 25°C or lower (e.g., 20°C). The sterile water is then heated to 70°C or higher and 80°C or lower (e.g., 75°C) by heat exchange with hot water recovered in a tank T, as described below. The hot water that has exchanged heat with the sterile water is cooled from 70°C or higher and 80°C or lower (e.g., 75°C) to 25°C or higher and 35°C or lower (e.g., 30°C). Next, the sterile water is heated to 75°C or higher and 85°C or lower (e.g., 80°C) by heat exchange with steam supplied to the heat exchanger H. The temperature of the steam that has been heat exchanged with the sterile water is lowered to 70°C or higher and 80°C or lower (for example, 75°C).

[0208] The heated hot water is then supplied to the first hot water supply unit 26 and the second hot water supply unit 36 ​​and used to sterilize the cans 1 and / or the lids 2 .

[0209] Next, the hot water used to sterilize the cans 1 and / or lids 2 is recovered in tank T. The hot water recovered in tank T is then returned to the medium side of heat exchanger H. In this manner, heat recovery of the hot water is performed. This allows for a significant reduction in thermal energy (carbon dioxide). The hot water after heat exchange may also be reused by returning it to first water tank 41. In this case, however, there is a possibility that foreign matter may be mixed into the hot water from cans 1, each chamber, piping, etc. In this way, even if foreign matter is mixed into the hot water to be reused, the foreign matter in the hot water is removed by foreign matter removal filter 51 of water sterilization line 40.

[0210] (Other Modifications) In the above embodiment, the case where the contents filled by the contents filling system 10 are an acidic beverage containing carbon dioxide gas has been described as an example. However, the contents filled by the contents filling system 10 are not limited to this, and may be a seasoning.

[0211] Examples of seasonings include soy sauce, mirin, ponzu sauce, dashi stock, dipping sauces, noodle soup, and other soups, cooking sake, dressings, sauces such as pasta sauce and Worcestershire sauce, spicy seasonings such as chili oil, ketchup, mayonnaise, liquid miso, and other liquid seasonings.

[0212] In this modification, the sterilization degree of the content filling system 10 is adjusted in advance to suit the seasoning. The sterilization degree of the content filling system 10 may be adjusted by setting various conditions of, for example, the water sterilization line 40, the concentrate sterilization line 60, the container sterilizer 20, the lid sterilizer 30, and / or the chambers 90a to 90k, etc.

[0213] In the content filling system 10 according to this modified example, the sterilization level is adjusted to ensure the sterility of the product can 1A while preventing excessive sterilization. When the content filled by the content filling system 10 is a seasoning, the types of bacteria that tend to grow in the seasoning are limited due to the salt and alcohol concentrations. Therefore, bacterial growth in the product can 1A can be suppressed without excessively increasing the sterilization level of the content filling system 10. When bacterial growth in the product can 1A can be suppressed, heat-resistant lactic acid bacteria are used as indicator bacteria to determine whether or not bacterial growth occurs in the product can 1A. Heat-resistant lactic acid bacteria tend to grow in seasonings, but can be killed even with a relatively low sterilization level. The content filling system 10 adjusts the sterilization level so that the sterilization effect against heat-resistant lactic acid bacteria is between 3 LRV (Log Reduction Value) and 12 LRV (Log Reduction Value). A sterilization effect of 3 LRV or more against heat-resistant lactic acid bacteria can be determined to be sufficient for filling a seasoning. When the sterilization effect against heat-resistant lactic acid bacteria is 12 LRV or less, the sterilization level of the content filling system 10 is not excessively high. Since the sterilization level of the content filling system 10 is not excessively high, the costs required for equipment, chemicals, energy, etc. in the content filling system 10 can be reduced. The Food Safety Objective (FSO, ISO 13409-1996) may be used as a standard for the sterilization effect. Examples of heat-resistant lactic acid bacteria include Lactobacillus fructivorans. The sterilization effect of the content filling system 10 against heat-resistant lactic acid bacteria may be 5 LRV or more, 6 LRV or more, or 7 LRV or more. The sterilization effect of the content filling system 10 against heat-resistant lactic acid bacteria may be 11 LRV or less, or 10 LRV or less. Furthermore, in the case of seasonings with low salt concentrations (low osmotic pressure) and contents that are prone to spoilage, the indicator bacteria may be changed to spore-forming yeast (Saccharomyces cerevisiae) instead of heat-resistant lactic acid bacteria.

[0214] The sterilization level of the content filling system 10 can be appropriately adjusted by adjusting the sterilization conditions of at least one of the water sterilization line 40, the concentrate sterilization line 60, the container sterilizer 20, the lid sterilizer 30, and the chambers 90a to 90k, for example. Specifically, the sterilization conditions of the water sterilization line 40 include the mesh size of the foreign matter removal filter 51 and the sterilization strength of the first sterilizer 52. The sterilization conditions of the concentrate sterilization line 60 include the sterilization temperature and sterilization time of the product concentrate sterilizer 62. The sterilization conditions of the container sterilizer 20 include the number of nozzles and the amount of sterilant sprayed. The sterilization conditions of the lid sterilizer 30 include the number of nozzles and the amount of sterilant sprayed. The sterilization conditions of the chambers 90a to 90k include the mesh size of the sterilization filter of the sterile air supply device 95 and various conditions for COP treatment and SOP treatment.

[0215] When the contents are seasonings, heat-resistant lactic acid bacteria are used as indicator bacteria in a sterility verification method for verifying the sterility of the content filling system 10. For example, in a bottle sterilization test, heat-resistant lactic acid bacteria are used as indicator bacteria to be attached to the can 1. If the sterilization effect at this time is 3 LRV or more and 12 LRV or less, the can is deemed to pass. Also, in a cap sterilization test, heat-resistant lactic acid bacteria are used as indicator bacteria to be attached to the lid 2. If the sterilization effect at this time (Log (number of attached bacteria / number of surviving bacteria)) is 3 LRV or more and 12 LRV or less, the can is deemed to pass.

[0216] In the above, the can 1 and the lid 2 have been described as examples of containers for filling the contents. However, the can 1 may be replaced with a resin container (a polyethylene terephthalate bottle, a polyethylene bottle), a glass bottle, a paper container, a barrel, or the like. Furthermore, the lid 2 may be replaced with a resin cap, or the like. Furthermore, the can 1 and the lid 2 have been described as being sterilized using a sterilizing agent made of hydrogen peroxide. Sterilization is not limited to a sterilizing agent made of hydrogen peroxide, and sterilization may also be performed using a sterilizing agent such as peracetic acid or an electron beam.

[0217] Although the present embodiment has been described above with reference to an example in which the sterilization step for sterilizing the product can 1A is omitted, this is not limiting. For example, the can 1 closed with the lid 2 may be sterilized after the can ejection step (reference symbol S7 in FIG. 6 ). That is, as shown in FIG. 18 , the product can 1A may be sterilized (product can sterilization step, reference symbol S8 in FIG. 18 ) after the can ejection step (reference symbol S7 in FIG. 6 , reference symbol S7 in FIG. 18 ). The product can 1A is, for example, a high-gas product with a gas volume of 3.0 or more. The contents are, for example, an alcoholic beverage. By increasing the gas volume and / or alcohol content of the product can 1A, the sterilization temperature can be lowered compared to when the gas volume and / or alcohol content are not high. According to this embodiment, the contents are sterilized before filling, thereby shortening the sterilization time after filling. For a high-gas product can 1A, the sterilization step for sterilizing the product can 1A can be performed at a low temperature and in a short time by using the contents filling system 10 of this embodiment.

[0218] In the product can sterilization step, the sterilization time may be 0.5 minutes or more and 10 minutes or less. In addition, in the product can sterilization step, the sterilization temperature may be 50° C. or more and 60° C. or less. By setting the sterilization time to 10 minutes or less and the sterilization temperature to 60° C. or less, sterilization can be carried out at a low temperature in a short time.

[0219] In the above-described embodiment, the can ejection step (S7 in FIG. 6) is performed after the lid attachment step (S6 in FIG. 6). In this case, for example, as shown in FIG. 19, the lid attachment device (seamer) 80 may be cleaned (cleaning step, S9 in FIG. 19) after the lid attachment step (S6 in FIG. 19).

[0220] In a filling system for filling RTD beverages, cans 1 filled with contents are transported at high speed. The rotational speed of the lids 2 in the lid attachment device 80 may be 100 cpm or more and 2500 cpm or less, or 1000 cpm or more and 2000 cpm or less. When cans 1 are transported at high speed, the contents may boil over from the cans 1 in the lid attachment device 80. Furthermore, the spilled contents may dry and become a biofilm (a collection of microorganisms). To address this issue, cleaning the lid attachment device (seamer) 80 after the lid attachment process (reference symbol S6 in FIG. 19 ) can prevent the formation of a biofilm.

[0221] When cleaning the lid attachment device (seamer) 80, the lid attachment device 80 may be cleaned with water that has been sterilized without heating by the water sterilization line 40. This reduces the amount of carbon dioxide emitted by the content filling system 10 compared to when the lid attachment device 80 is cleaned with sterile water prepared using a sterilizer that sterilizes water by heating. When cleaning the lid attachment device 80, the control unit 100 may clean the lid attachment device 80 by controlling the water sterilization line 40.

[0222] Furthermore, when cleaning the lid attachment device (seamer) 80, the control unit 100 may clean the inside of the lid attachment chamber 90f that houses the lid attachment device 80. When cleaning the inside of the lid attachment chamber 90f, the control unit 100 may, for example, constantly supply non-heated sterilized water to the first cleaning nozzle 81a (see FIG. 20) of the lid attachment device 80.

[0223] As shown in Figure 20, the lid attachment device 80 has multiple seaming rolls 82 and multiple lifters 83 corresponding to each seaming roll 82. The seaming rolls 82 are components for seaming the lids 2 onto the cans 1. Typically, seaming of the cans 1 is performed in two processes: a first seaming process and a second seaming process. For this reason, the seaming rolls 82 include a first seaming roll (not shown) that performs the first seaming process and a second seaming roll (not shown) that performs the second seaming process, the second seaming roll being different from the first seaming roll. The lifters 83 are components for moving the cans 1 up and down while rotating and transporting them.

[0224] The first cleaning nozzle 81a may be configured to spray sterile water from above the seaming roll 82 to below the lifter 83. This first cleaning nozzle 81a may be used to constantly clean the inside of the lid attachment chamber 90f that houses the lid attachment device 80. Among the arrows shown in Figure 20, the straight arrows indicate sprayed sterile water.

[0225] The seaming roll 82 and lifter 83 of the lid attachment device 80 are each rotatable around a rotation axis 84. A sterilant pool 82c containing a sterilant (peracetic acid) is provided between the rotor 82a that rotates the seaming roll 82 and the fixed body 82b that surrounds the rotor 82a. A sterilant pool 83c containing a sterilant (peracetic acid) is provided between the rotor 83a that rotates the lifter 83 and the fixed body 83b that surrounds the rotor 83a. These sterilant pools 82c and 83c separate a machine room (non-sterile area) that houses the drive components and electrical components of the lid attachment device (seamer) 80, seaming roll 82, and lifter 83 from the inside of the lid attachment chamber 90f (sterile area / area to be sterilized), thereby maintaining sterility within the lid attachment chamber 90f.

[0226] In addition to the first cleaning nozzle 81a, the lid attachment device 80 may be provided with a second cleaning nozzle 81b capable of cleaning the entire lid attachment chamber 90f with sterile water. The water sprayed from the first cleaning nozzle 81a and the second cleaning nozzle 81b and used for cleaning is discharged from the lid attachment chamber 90f through a drain groove 85a provided near the outlet of the lid attachment chamber 90f. To maintain the sterility of the lid attachment device 80 for a long period of time, the drain groove 85a may have a water seal structure 85b. The end of the drain groove 85a may be separated from a pressurized drain pipe rather than directly connected to it. This prevents liquid in the pressurized drain pipe from flowing back into the lid attachment chamber 90f. A pump may be installed before the water seal structure 85b to prevent the water used for cleaning from accumulating in the lid attachment chamber 90f. In addition, the bottom surface of the lid-mounted chamber 90f may be inclined downward toward the drain groove 85a so that water used in cleaning can be discharged through the drain groove 85a.

[0227] As shown in FIG. 21 , the lid attachment device 80 receives lids 2 from a conveying wheel 86 located upstream of the lid attachment device 80. The cans 1 (i.e., finished cans 1A) seamed by the lid attachment device 80 are then delivered to a conveying wheel 87 located downstream of the lid attachment device 80. When cleaning the lid attachment device 80 and the interior of the lid attachment chamber 90f (hereinafter also referred to as the lid attachment device 80, etc.), the section R (the shaded area shown in FIG. 21 ) from the point where the can 1 is completely seamed and delivered to the conveying wheel 87 until the next seaming begins may be cleaned. As described above, the can 1 is seamed in two stages: first seaming and second seaming. In this case, cleaning of the lid attachment device 80, etc. may be performed from the point Px where the first seaming is completed.

[0228] The surface material of the lid attachment device 80 may be SUS304 or SUS316L in consideration of corrosion resistance. When cleaning the lid attachment device 80, the supply of cans 1 to the filling device 70 may be temporarily stopped, and the lid attachment device 80 may be rotated at 600 cpm or less, or 100 cpm or less, to clean the lid attachment device 80. In other words, the lid attachment device 80 may be cleaned without supplying cans 1 and lids 2 to the lid attachment device 80, with the seaming roll 82 and lifter 83 running.

[0229] To improve the cleanability of the lid attachment device 80 and the lid attachment chamber 90f, the lid attachment device 80 and the lid attachment chamber 90f may be washed with warm water by heating the sterile water produced in the water sterilization line 40. The temperature of the warm water may be 40° C. or higher and 100° C. or lower, or 60° C. or higher and 90° C. or lower. When warm water is produced, heat recovery from the warm water may be performed as described with reference to FIG. 11.

[0230] Specifically, when recovering heat from hot water, as shown by the solid line in FIG. 22 , sterile water sterilized without heating by the water sterilization line 40 is first heated to 60°C or higher and 100°C or lower in a heat exchanger H. At this time, the sterile water is supplied to the heat exchanger H at, for example, 15°C or higher and 25°C or lower (e.g., 20°C). The sterile water is then heated to 50°C or higher and 80°C or lower (e.g., 65°C) by heat exchange with hot water recovered in a tank T, as described below. The hot water that has exchanged heat with the sterile water is cooled from 50°C or higher and 80°C or lower (e.g., 65°C) to 25°C or higher and 35°C or lower (e.g., 30°C). Next, the sterile water is heated to 70°C or higher and 80°C or lower (e.g., 75°C) by heat exchange with steam supplied to the heat exchanger H.

[0231] The heated water is then supplied to the first cleaning nozzle 81a and the second cleaning nozzle 81b of the lid mounting device 80 and used to clean the lid mounting device 80 and the inside of the lid mounting chamber 90f.

[0232] Next, the hot water used to wash the lid attachment device 80 and the like is recovered in the tank T. Next, the hot water recovered in the tank T is returned to the medium side of the heat exchanger H. In this way, heat recovery from the hot water is performed.

[0233] In the illustrated example, the cleaning process is performed between the lid attachment process (reference numeral S6 in FIG. 19 ) and the can ejection process (reference numeral S7 in FIG. 19 ), but this is not limiting. For example, the cleaning process may be performed after the ejection process. Furthermore, the cleaning process may be performed between the lid attachment process and the can ejection process, or after the ejection process.

[0234] Furthermore, in the above-described embodiment, an example has been described in which the disinfectant used to sterilize the can 1 and the lid 2 is hydrogen peroxide, but this is not limited thereto. For example, the disinfectant used to sterilize the can 1 and the lid 2 may be slightly acidic hypochlorous acid water (pH 5 to 6.5). The effective chlorine concentration of the slightly acidic hypochlorous acid water may be 1 ppm or more and 100 ppm or less, or 10 ppm or more and 60 ppm or less. The temperature of the slightly acidic hypochlorous acid water may be 20°C or more and 90°C or less, or 30°C or more and 80°C or less. The cleaning time with the slightly acidic hypochlorous acid water may be 0.5 seconds or more and 10 seconds or less, or 1 second or more and 5 seconds or less.

[0235] When slightly acidic hypochlorous acid water is used as the disinfectant for sterilizing the cans 1 and lids 2, in the can sterilization process (see symbol S1 in FIG. 6 ), the cans 1 are first transported from a depalletizer (not shown). The cans 1 transported from the depalletizer pass through a foreign matter removal device (not shown). After passing through the foreign matter removal device, the cans 1 are transported to the first disinfectant spraying unit 22. Depending on the degree of foreign matter contamination in the cans 1, the cans 1 may not need to pass through the foreign matter removal device.

[0236] Next, the first sterilant spraying unit 22 sprays a sterilant onto the can 1 (sterilant spraying step, see reference numeral S12 in FIG. 7 ). In the sterilant spraying step, the slightly acidic hypochlorous acid water adheres to the inner and outer surfaces of the can 1, sterilizing the inner and outer surfaces of the can 1.

[0237] The cans 1 whose inner and outer surfaces have been sterilized are sent to the first sterile water rinse section 24. In the first sterile water rinse section 24, the cans 1 are washed with sterile water (sterile water rinse step, see reference numeral S14 in FIG. 7 ). By washing with sterile water, the slightly acidic hypochlorous acid water adhering to the cans 1 is washed away and foreign matter is removed. In the sterile water rinse step, the temperature of the sterile water may be 10°C or higher and 80°C or lower, or 20°C or higher and 50°C or lower. In the sterile water rinse step, the washing time with the sterile water may be 0.5 seconds or higher and 10 seconds or lower, or 1 second or higher and 5 seconds or lower. The temperature of the sterile water rinse may be lower than the temperature of the slightly acidic hypochlorous acid water, and the cans 1 may be cooled by the sterile water. This reduces foaming when filling the cans with carbonated beverages. Furthermore, air rinsing may be performed on the inner and outer surfaces of the can 1 in the first air rinse section 23 before the sterile water rinse, thereby reducing the amount of sterile water used thereafter and the time required for cleaning with the sterile water.

[0238] The cans 1 are then transported to a filling device 70 .

[0239] In the lid sterilization process (see symbol S2 in FIG. 6 ), the lid sterilizer 30 sterilizes the lid 2 using a mildly acidic hypochlorous acid solution as a disinfectant. In the sterilization process, the lid 2 is transported to the second disinfectant sprayer 32, as in the case of the can 1.

[0240] Next, a disinfectant is sprayed onto the lid 2 (disinfectant spraying step, see reference numeral S12 in FIG. 7). In the disinfectant spraying step, the slightly acidic hypochlorous acid water adheres to the inner and outer surfaces of the lid 2, sterilizing the inner and outer surfaces of the lid 2.

[0241] The lid 2, whose inner and outer surfaces have been sterilized, is sent to the second sterile water rinse section 34. Then, as with the can 1, the lid 2 is rinsed with sterile water (sterile water rinse step, see reference numeral S14 in FIG. 7 ). By performing the rinse with sterile water, hydrogen peroxide adhering to the lid 2 is washed away and foreign matter is removed. In the sterile water rinse step, the temperature of the sterile water may be 10°C or higher and 80°C or lower, or 20°C or higher and 50°C or lower. In the sterile water rinse step, the rinse time with sterile water may be 0.5 seconds or higher and 10 seconds or lower, or 1 second or higher and 5 seconds or lower. Furthermore, the lid 2 may be air-rinsed in the second air rinse section 33 before the sterile water rinse, thereby reducing the amount of sterile water used and the subsequent rinse time with sterile water.

[0242] Thereafter, the lid 2 is transported to the lid mounting device 80 .

[0243] In this way, the can 1 and lid 2 may be sterilized using slightly acidic hypochlorous acid water.

[0244] It is also possible to combine the multiple components disclosed in the above-described embodiments and modifications as needed, or to delete some of the components disclosed in the above-described embodiments and modifications.

[0245] The present disclosure may include at least the following aspects.

[0246] 1. A contents filling system comprising: a container sterilization device that sterilizes cans; a filling device that fills the sterilized cans with contents; a lid attachment device that closes the filled cans with sterilized lids; and at least one chamber that houses the container sterilization device, the filling device, and the lid attachment device, wherein the contents are an acidic beverage that contains carbon dioxide, and after adjusting the contents filling system, a container sterilization test is conducted, and the sterilization level of the contents filling system is found to be 3 LRV or more and 12 LRV or less in terms of bactericidal effect against spore-forming yeast or thermotolerant lactic acid bacteria, which are indicator bacteria (excluding those where the bactericidal effect against Bacillus atrophaeus spores, which are indicator bacteria, is 6 LRV or more).

[0247] 2. The content filling system according to aspect 1, wherein the sterilization level of the content filling system is adjusted in advance by filling 1,000 to 100,000 cans with a culture medium instead of the content, culturing the cans at a predetermined temperature, and then inspecting the cans so that the number of cans spoiled by bacteria is less than one.

[0248] 3. A contents filling system comprising: a container sterilization device that sterilizes cans; a filling device that fills the sterilized cans with contents; a lid attachment device that closes the filled cans with sterilized lids; and at least one chamber that houses the container sterilization device, the filling device, and the lid attachment device, wherein the contents are seasonings, and a container sterilization test is conducted after adjusting the contents filling system, and the sterilization level of the contents filling system is found to be 3 LRV or more and 12 LRV or less in terms of bactericidal effect against spore-forming yeast or thermotolerant lactic acid bacteria, which are indicator bacteria (excluding those where the bactericidal effect against Bacillus atrophaeus spores, which are indicator bacteria, is 6 LRV or more).

[0249] 4. A method for manufacturing a container filled with contents using a contents filling system, comprising the steps of: sterilizing cans with a container sterilization device; filling the sterilized cans with contents with a filling device; and closing the filled cans with sterilized lids with a lid attachment device, wherein the contents are an acidic beverage containing carbon dioxide, and a container sterilization test is conducted after adjusting the contents filling system, and the sterilization level of the contents filling system is found to be 3 LRV or more and 12 LRV or less in terms of bactericidal effect against spore-forming yeast or thermotolerant lactic acid bacteria, which are indicator bacteria (excluding those with a bactericidal effect of 6 LRV or more against Bacillus atrophaeus spores, which are indicator bacteria).

[0250] 5. A method for manufacturing a container filled with contents using a contents filling system, the method comprising the steps of: sterilizing cans with a container sterilization device; filling the sterilized cans with contents with a filling device; and closing the filled cans with sterilized lids with a lid attachment device, wherein the contents are seasonings, and a container sterilization test is conducted after adjusting the contents filling system, and the sterilization level of the content filling system is found to be 3 LRV or more and 12 LRV or less in terms of bactericidal effect against spore-forming yeast or thermotolerant lactic acid bacteria, which are indicator bacteria, when the container sterilization test is conducted (excluding those in which the bactericidal effect against Bacillus atrophaeus spores, which are indicator bacteria, is 6 LRV or more).

Claims

1. A contents filling system comprising: a container sterilization device for sterilizing cans; a lid sterilization device for sterilizing lids for closing the cans; a filling device for filling the sterilized cans with the contents; a lid attachment device for closing the cans filled with the contents with the sterilized lids; and at least one chamber for accommodating the container sterilization device, the lid sterilization device, the filling device and the lid attachment device, wherein the contents are an acidic beverage containing carbon dioxide gas, and the sterilization degree of the contents filling system is pre-adjusted so that the sterilization effect against spore-forming yeast or heat-resistant lactic acid bacteria, which are indicator bacteria, is 3 LRV or more and 12 LRV or less.

2. The content filling system according to claim 1, wherein the sterilization level of the content filling system is adjusted in advance by filling 1,000 to 100,000 cans with culture medium instead of the contents, culturing the cans at a predetermined temperature, and then inspecting the cans so that the number of cans spoiled by bacteria is less than one.

3. A contents filling system comprising: a container sterilization device for sterilizing cans; a lid sterilization device for sterilizing lids for closing the cans; a filling device for filling the sterilized cans with the contents; a lid attachment device for closing the cans filled with the contents with the sterilized lids; and at least one chamber for accommodating the container sterilization device, the lid sterilization device, the filling device and the lid attachment device, wherein the contents are seasonings, and the sterilization degree of the contents filling system is pre-adjusted so that the sterilization effect against spore-forming yeast or heat-resistant lactic acid bacteria, which are indicator bacteria, is 3 LRV or more and 12 LRV or less.

4. A method for manufacturing a container containing contents using a contents filling system, comprising the steps of: a step of sterilizing a can using a container sterilization device; a step of sterilizing a lid using a lid sterilization device; a step of filling the sterilized can with contents using a filling device; and a step of closing the can filled with the contents with the sterilized lid using a lid attachment device, wherein the contents are an acidic beverage that contains carbon dioxide gas, and the sterilization degree of the contents filling system is pre-adjusted so that the sterilization effect on the indicator bacteria, spore-forming yeast or heat-resistant lactic acid bacteria, is 3 LRV or more and 12 LRV or less.

5. A method for manufacturing a container containing contents using a contents filling system, comprising the steps of: a step of sterilizing a can using a container sterilization device; a step of sterilizing a lid using a lid sterilization device; a step of filling the sterilized can with contents using a filling device; and a step of closing the can filled with the contents with the sterilized lid using a lid attachment device, wherein the contents are seasonings, and the sterilization degree of the contents filling system is pre-adjusted so that the sterilization effect against indicator bacteria such as spore-forming yeast or heat-resistant lactic acid bacteria is 3 LRV or more and 12 LRV or less.

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