JP7393142B2 - Beverage manufacturing method - Google Patents
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Description
本発明は、飲料製造方法に関する。 The present invention relates to a beverage manufacturing method.
飲料は、それが充填された容器が密閉された後に加熱処理がなされうる。加熱処理は、例えば、殺菌を目的としてなされうる。飲料が炭酸飲料である場合、それが充填された密閉容器が加熱されると、飲料から放出される炭酸ガスによって密閉容器の圧力が上昇する。密閉容器の圧力が耐圧を超えると、密閉容器が破損しうる。 The beverage can be heat-treated after the container in which it is filled is sealed. Heat treatment can be performed, for example, for the purpose of sterilization. When the beverage is a carbonated beverage, when a sealed container filled with carbonated beverage is heated, the pressure in the sealed container increases due to carbon dioxide gas released from the beverage. If the pressure in the sealed container exceeds the withstand pressure, the sealed container may be damaged.
特許文献１には、飲料が充填され密閉された容器を加熱室に配置し、容器の圧力から加熱室の圧力を減算した圧力差がゼロより大きく且つ容器の限界圧よりも小さいように加熱室の圧力および温度を制御しながら飲料を殺菌する方法が記載されている。 Patent Document 1 discloses that a container filled with a beverage and sealed is arranged in a heating chamber, and the heating chamber is heated so that a pressure difference obtained by subtracting the pressure of the heating chamber from the pressure of the container is larger than zero and smaller than the limit pressure of the container. A method for sterilizing beverages while controlling pressure and temperature is described.
特許文献１に記載された方法では、容器の圧力から加熱室の圧力を減算した圧力差がゼロより大きく且つ容器の限界圧よりも小さいという条件を満たしながら加熱室の圧力および温度を制御する必要がある。したがって、例えば、飲料に与えるべき温度プロファイル（経過時間と飲料に与える温度との関係を示すプロファイル）が互いに異なる種々の飲料が存在する場合において、処理対象の飲料に応じて圧力プロファイル（経過時間と加熱室の圧力との関係を示すプロファイル）を変更する必要がある。 In the method described in Patent Document 1, it is necessary to control the pressure and temperature of the heating chamber while satisfying the condition that the pressure difference obtained by subtracting the pressure of the heating chamber from the pressure of the container is larger than zero and smaller than the limit pressure of the container. There is. Therefore, for example, when there are various beverages that have different temperature profiles (profiles that indicate the relationship between the elapsed time and the temperature applied to the beverage) to be given to the beverage, the pressure profile (the elapsed time and the It is necessary to change the profile (which shows the relationship with the heating chamber pressure).
本発明は、種々の飲料の製造に適した飲料製造方法を提供することを目的とする。 An object of the present invention is to provide a beverage manufacturing method suitable for manufacturing various beverages.
本発明の第１の側面は、飲料製造方法に係り、前記飲料製造方法は、飲料が充填された密閉容器が加熱室に配置された状態で前記密閉容器の温度制御および前記加熱室の圧力制御を並行して実施する処理工程を含み、前記温度制御は、前記密閉容器を加熱する加熱工程および前記密閉容器を冷却する冷却工程を含み、前記圧力制御は、前記冷却工程において前記加熱室の圧力が前記密閉容器の圧力よりも高い圧縮状態が存在するようになされ、前記圧力制御は、前記加熱室の圧力を上昇させる昇圧工程、前記昇圧工程の後に前記加熱室の圧力を３００ｋＰａ以上かつ５００ｋＰａ以下の範囲内に維持する圧力維持工程、および、前記圧力維持工程の後に前記加熱室の圧力を降下させる降圧工程を含み、前記圧力維持工程の実施中に前記冷却工程が開始されることによって前記圧縮状態が引き起こされ、前記飲料として炭酸飲料が充填された密閉容器に対する前記処理工程と、前記飲料として非炭酸飲料が充填された密閉容器に対する前記処理工程とにおいて、同一条件で前記圧力制御が実施される。
本発明の第２の側面は、飲料製造方法に係り、前記飲料製造方法は、飲料が充填された密閉容器が加熱室に配置された状態で前記密閉容器の温度制御および前記加熱室の圧力制御を並行して実施する処理工程を含み、前記温度制御は、前記密閉容器を加熱する加熱工程および前記密閉容器を冷却する冷却工程を含み、前記圧力制御は、前記冷却工程において前記加熱室の圧力が前記密閉容器の圧力よりも高い圧縮状態が存在するようになされ、前記圧力制御は、前記加熱室の圧力を上昇させる昇圧工程、前記昇圧工程の後に前記加熱室の圧力を３００ｋＰａ以上かつ５００ｋＰａ以下の範囲内に維持する圧力維持工程、および、前記圧力維持工程の後に前記加熱室の圧力を降下させる降圧工程を含み、前記圧力維持工程の実施中に前記冷却工程が開始されることによって前記圧縮状態が引き起こされる。
A first aspect of the present invention relates to a beverage manufacturing method, and the beverage manufacturing method includes temperature control of the closed container filled with a beverage and pressure control of the heating chamber in a state where the closed container is placed in a heating chamber. The temperature control includes a heating step of heating the sealed container and the cooling step of cooling the sealed container, and the pressure control includes a treatment step of controlling the pressure of the heating chamber in the cooling step. is in a compressed state higher than the pressure of the closed container , and the pressure control includes a pressure increasing step of increasing the pressure of the heating chamber, and after the pressure increasing step, the pressure of the heating chamber is increased to 300 kPa or more and 500 kPa or less. a pressure maintaining step of maintaining the pressure within a range of The pressure control is carried out under the same conditions in the processing step for a sealed container filled with a carbonated beverage as the beverage and the processing step for a sealed container filled with a non-carbonated beverage as the beverage. Ru.
A second aspect of the present invention relates to a beverage manufacturing method, and the beverage manufacturing method includes temperature control of the sealed container and pressure control of the heating chamber in a state where the sealed container filled with the beverage is placed in a heating chamber. The temperature control includes a heating step of heating the sealed container and the cooling step of cooling the sealed container, and the pressure control includes a treatment step of controlling the pressure of the heating chamber in the cooling step. is in a compressed state higher than the pressure of the closed container, and the pressure control includes a pressure increasing step of increasing the pressure of the heating chamber, and after the pressure increasing step, the pressure of the heating chamber is increased to 300 kPa or more and 500 kPa or less. a pressure maintaining step of maintaining the pressure within a range of condition is caused.
本発明によれば、種々の飲料の製造に適した飲料製造方法が提供される。 According to the present invention, a beverage manufacturing method suitable for manufacturing various beverages is provided.
以下、添付図面を参照して実施形態を詳しく説明する。尚、以下の実施形態は特許請求の範囲に係る発明を限定するものではなく、また、実施形態で説明されている特徴の組み合わせの全てが発明に必須のものとは限らない。実施形態で説明されている複数の特徴のうち二つ以上の特徴が任意に組み合わされてもよい。また、同一若しくは同様の構成には同一の参照番号を付し、重複した説明は省略する。 Hereinafter, embodiments will be described in detail with reference to the accompanying drawings. Note that the following embodiments do not limit the claimed invention, and not all combinations of features described in the embodiments are essential to the invention. Two or more features among the plurality of features described in the embodiments may be arbitrarily combined. In addition, the same or similar configurations are given the same reference numerals, and duplicate explanations will be omitted.
図１には、本発明の一実施形態の飲料製造方法において使用されうる加熱装置１００の構成が模式的に示されている。加熱装置１００は、飲料が充填された密閉容器１を収容する加熱室１０と、加熱室１０の温度を制御することによって密閉容器１の温度を制御する温度制御部２０と、加熱室１０の圧力を制御する圧力制御部３０と、温度制御部２０および圧力制御部３０を制御する主制御部４０とを備えうる。温度制御部２０は、例えば、加熱室１０内の上部に設けられたシャワーヘッドから温度制御された水を吹き出し、加熱室１０内の下部に設けられた回収槽から水を回収し再びシャワーヘッドに供給する循環系と、該循環系に配置された熱交換器と、該熱交換器を制御するコントローラとを備えうる。圧力制御部３０は、例えば、加熱室１０に対して加圧された空気を供給する供給部と、加熱室１０から空気を排出する排出部と、該供給部および該排出部を制御するコントローラとを備えうる。 FIG. 1 schematically shows the configuration of a heating device 100 that can be used in a beverage manufacturing method according to an embodiment of the present invention. The heating device 100 includes a heating chamber 10 that accommodates a closed container 1 filled with a beverage, a temperature control section 20 that controls the temperature of the closed container 1 by controlling the temperature of the heating chamber 10, and a pressure control section 20 that controls the temperature of the closed container 1 by controlling the temperature of the heating chamber 10. The main control section 40 may include a pressure control section 30 that controls the temperature control section 20 and the pressure control section 30 . For example, the temperature control unit 20 blows out temperature-controlled water from a shower head provided in the upper part of the heating chamber 10, collects water from a recovery tank provided in the lower part of the heating chamber 10, and then returns the water to the shower head. The heat exchanger may include a supply circulation system, a heat exchanger disposed in the circulation system, and a controller that controls the heat exchanger. The pressure control unit 30 includes, for example, a supply unit that supplies pressurized air to the heating chamber 10, a discharge unit that discharges air from the heating chamber 10, and a controller that controls the supply unit and the discharge unit. can be provided.
主制御部４０は、飲料が充填された密閉容器１が加熱室１０に配置された状態で密閉容器１の温度制御および加熱室１０の圧力制御が並行して実施されるように温度制御部２０および圧力制御部３０を制御する。主制御部４０は、例えば、経過時間と目標温度との関係を示す温度プロファイルを温度制御部２０のコントローラに提供するように構成され、温度制御部２０のコントローラは、該温度プロファイルに従って熱交換器を制御することによって加熱室１０の温度を制御し、これによって密閉容器１の温度制御を行いうる。また、主制御部４０は、例えば、経過時間と目標圧力との関係を示す圧力プロファイルを圧力制御部３０のコントローラに提供するように構成され、圧力制御部３０のコントローラは、該圧力プロファイルに従って供給部および排出部を制御することによって加熱室１０の圧力を制御しうる。温度制御部２０のコントローラおよび圧力制御部３０のコントローラは、主制御部４０に組み込まれてもよい。なお、密閉容器１の温度制御および加熱室１０内の圧力制御は、このような例に限定されるものでなく、種々の方法が採用されうる。 The main control unit 40 controls the temperature control unit 20 so that the temperature control of the closed container 1 and the pressure control of the heating chamber 10 are performed in parallel when the closed container 1 filled with beverage is placed in the heating chamber 10. and controls the pressure control section 30. The main control unit 40 is configured to, for example, provide the controller of the temperature control unit 20 with a temperature profile indicating the relationship between the elapsed time and the target temperature, and the controller of the temperature control unit 20 controls the heat exchanger according to the temperature profile. By controlling the temperature of the heating chamber 10, the temperature of the closed container 1 can be controlled thereby. Further, the main control unit 40 is configured to, for example, provide the controller of the pressure control unit 30 with a pressure profile indicating the relationship between the elapsed time and the target pressure, and the controller of the pressure control unit 30 supplies the pressure according to the pressure profile. The pressure in the heating chamber 10 can be controlled by controlling the volume and the discharge volume. The controller of the temperature control section 20 and the controller of the pressure control section 30 may be incorporated into the main control section 40. Note that the temperature control of the closed container 1 and the pressure control within the heating chamber 10 are not limited to these examples, and various methods may be adopted.
密閉容器１は、例えば、開放容器に飲料を充填した後に該開放容器をシーマー等によって密閉することによって製造されうる。密閉容器１は、例えば、アルミニウム、アルミニウム合金、スチール等の金属で構成された金属缶でありうるが、ガラス、プラスチック、紙等の他の材料で構成された容器であってもよい。金属缶は、例えば、ツーピース缶またはスリーピース缶でありうる。飲料は、炭酸飲料または非炭酸飲料でありうる。他の観点では、飲料は、炭酸ガスのガスボリュームが０～５の範囲内の飲料でありうる。容器１は、支持プレート１２に支持され、加熱室１０内に配置されうる。ここで、炭酸ガスのガスボリュームは、液体に溶解している炭酸ガスを該液体から完全に抜き出したときの該炭酸ガスの２０℃、１気圧における体積Ｖ１を、該炭酸ガスが完全に抜き出された該液体の体積Ｖ２で割った値（Ｖ１／Ｖ２）である。 The airtight container 1 can be manufactured, for example, by filling an open container with a beverage and then sealing the open container using a seamer or the like. The closed container 1 may be a metal can made of metal such as aluminum, aluminum alloy, or steel, but may also be a container made of other materials such as glass, plastic, or paper. The metal can can be, for example, a two-piece can or a three-piece can. The beverage can be carbonated or non-carbonated. In another aspect, the beverage may have a carbon dioxide gas volume in the range of 0 to 5. The container 1 may be supported by a support plate 12 and placed within the heating chamber 10 . Here, the gas volume of carbon dioxide gas is the volume V1 of the carbon dioxide gas at 20°C and 1 atm when the carbon dioxide gas dissolved in the liquid is completely extracted from the liquid. It is the value (V1/V2) divided by the volume V2 of the liquid.
図２には、主制御部４０によって制御される密閉容器１（加熱室１０）の温度制御および加熱室１０の圧力制御が例示されている。密閉容器１に充填された飲料は、ガスボリューム（ＧＶ）が２．７の飲料である。図２および以降で参照する図３～図５において、「容器の温度」は、密閉容器１の温度であり、これは、例えば、加熱室１０内に設けられた不図示の温度センサによって検出されうる。該温度センサは、加熱室１０内の所定位置の温度を検出することによって密閉容器１の温度を検出してもよいし、密閉容器１の温度を直接に検出してもよい。図２～図５において、「加熱室の圧力」は、加熱室１０の圧力（加熱室１０の内部空間の圧力）であり、「容器の圧力」は、容器１の圧力（容器１の内部空間の圧力）である。なお、飲料が充填された製品の包装容器としての密閉容器１の圧力を検出することはできないので、容器１の圧力は、容器１の温度から換算されうる。この換算には、密閉容器１のサンプルを用いた実測またはシミュレーション等の結果が利用されうる。 FIG. 2 illustrates temperature control of the closed container 1 (heating chamber 10) and pressure control of the heating chamber 10, which are controlled by the main control unit 40. The beverage filled in the closed container 1 has a gas volume (GV) of 2.7. In FIG. 2 and FIGS. 3 to 5 referred to hereinafter, "container temperature" is the temperature of the closed container 1, which is detected by, for example, a temperature sensor (not shown) provided in the heating chamber 10. sell. The temperature sensor may detect the temperature of the closed container 1 by detecting the temperature at a predetermined position within the heating chamber 10, or may directly detect the temperature of the closed container 1. 2 to 5, "pressure of the heating chamber" is the pressure of the heating chamber 10 (pressure of the internal space of the heating chamber 10), and "pressure of the container" is the pressure of the container 1 (pressure of the internal space of the container 1). pressure). Note that since the pressure of the sealed container 1 as a packaging container for a product filled with a beverage cannot be detected, the pressure of the container 1 can be converted from the temperature of the container 1. For this conversion, the results of actual measurements or simulations using samples of the closed container 1 can be used.
主制御部４０によって制御される飲料製造方法あるいは加熱処理方法は、図２に例示されるように、飲料が充填された密閉容器１が加熱室１０に配置された状態で密閉容器１の温度制御および加熱室１０の圧力制御を並行して実施する処理工程を含み、該処理工程は、主制御部４０によって制御される。該温度制御は、密閉容器１０を加熱する加熱工程および密閉容器１を冷却する冷却工程を含みうる。 As illustrated in FIG. 2, the beverage manufacturing method or heat treatment method controlled by the main control unit 40 includes temperature control of the sealed container 1 filled with a beverage in a state where the sealed container 1 is placed in the heating chamber 10. and a processing step of controlling the pressure of the heating chamber 10 in parallel, and the processing step is controlled by the main control unit 40. The temperature control may include a heating step of heating the closed container 10 and a cooling step of cooling the closed container 1.
図２に例示されるように、加熱室１０の圧力制御は、冷却工程において加熱室１０の圧力が密閉容器１の圧力よりも高い状態（即ち、密閉容器１が圧縮される状態）が存在するように加熱室１０の圧力を制御する工程を含みうる。以下、加熱室１０の圧力が密閉容器１の圧力よりも高い状態を圧縮状態という。一例において、加熱室１０の圧力制御は、冷却工程中のある期間において、加熱室１０の圧力Ｐｈが密閉容器１の圧力Ｐｃよりも高い状態（即ち圧縮状態）となり、その後の他の期間において、ＰｈがＰｃよりも低い状態（即ち非圧縮状態）となるように実施されうる。 As illustrated in FIG. 2, the pressure control of the heating chamber 10 is such that there is a state in which the pressure in the heating chamber 10 is higher than the pressure in the closed container 1 (i.e., a state in which the closed container 1 is compressed) during the cooling process. The heating chamber 10 may include a step of controlling the pressure of the heating chamber 10 in such a manner. Hereinafter, a state in which the pressure in the heating chamber 10 is higher than the pressure in the closed container 1 will be referred to as a compressed state. In one example, the pressure control of the heating chamber 10 is such that during a certain period during the cooling process, the pressure Ph of the heating chamber 10 is in a state (i.e., a compressed state) higher than the pressure Pc of the closed container 1, and during another period thereafter, It can be implemented so that Ph is lower than Pc (ie, uncompressed state).
冷却工程中に圧縮状態が存在する本実施形態の圧力制御は、特許文献１に記載された圧力制御とは対照的である。特許文献１に記載された圧力制御に従うならば、加熱室１０の圧力を常に密閉容器１の圧力よりも小さい圧力に制御することが条件とされる。このような条件は、例えば、ある飲料に対して要求される密閉容器１の温度プロファイルに対して最適化された加熱室１０の圧力プロファイルを他の温度プロファイルが要求される飲料に対して適用することを制限しうる。 The pressure control of this embodiment in which a compressed state exists during the cooling process is in contrast to the pressure control described in Patent Document 1. If the pressure control described in Patent Document 1 is followed, it is a condition that the pressure in the heating chamber 10 is always controlled to be lower than the pressure in the closed container 1. Such conditions include, for example, applying the pressure profile of the heating chamber 10 that is optimized for the temperature profile of the closed container 1 required for a certain beverage to a beverage that requires another temperature profile. It can limit things.
一方、本実施形態の圧力制御では、冷却工程中に圧縮状態が存在し、更に、加熱工程中に圧縮工程が存在してもよい。このような圧力プロファイルであれば、種々の飲料（あるいは、種々の温度プロファイル）に対して同じ圧力プロファイルを採用することができる。例えば、炭酸飲料が充填された密閉容器１に対する処理工程と、非炭酸飲料が充填された密閉容器１に対する処理工程とにおいて、同一条件（同一の圧力プロファイル）で圧力制御が実施されうる。あるいは、第１のガスボリュームの飲料が充填された密閉容器１に対する処理工程と、第１のガスボリュームとは異なる第２のガスボリュームの飲料が充填された密閉容器１に対する処理工程とにおいて、同一条件（同一の圧力プロファイル）で圧力制御が実施されうる。 On the other hand, in the pressure control of this embodiment, a compression state exists during the cooling process, and a compression process may also exist during the heating process. With such a pressure profile, the same pressure profile can be used for different beverages (or different temperature profiles). For example, pressure control may be performed under the same conditions (same pressure profile) in a process for the closed container 1 filled with a carbonated beverage and a process for the closed container 1 filled with a non-carbonated beverage. Alternatively, the processing step for the sealed container 1 filled with a beverage having a first gas volume and the processing step for the sealed container 1 filled with a beverage having a second gas volume different from the first gas volume may be the same. Pressure control can be carried out under conditions (same pressure profile).
冷却工程における圧縮状態では、加熱室１０の圧力Ｐｈと密閉容器１の圧力Ｐｃとの差Ｐｄ＝（Ｐｈ－Ｐｃ）が０ｋＰａ以上かつ５０ｋＰａ以下の範囲内、好ましくは０ｋＰａ以上かつ２０ｋＰａ以下の範囲内、更に好ましくは０ｋＰａ以上かつ１０ｋＰａの範囲内に維持されうる。ここで、冷却工程における圧縮状態では、密閉容器１０の容積が減少するように密閉容器１０が変形し、これにより、冷却による密閉容器１０の圧力（炭酸ガス圧）の減少が相殺され、Ｐｄ＝（Ｐｈ－Ｐｃ）が０ｋＰａ以上かつ２０ｋＰａ以下の範囲内、好ましくは０ｋＰａ以上かつ１０ｋＰａの範囲内に維持されうる。Ｐｄは、変形している密閉容器１０の復元力に相当する。 In the compressed state in the cooling process, the difference Pd = (Ph - Pc) between the pressure Ph of the heating chamber 10 and the pressure Pc of the closed container 1 is within the range of 0 kPa or more and 50 kPa or less, preferably within the range of 0 kPa or more and 20 kPa or less. , more preferably maintained within a range of 0 kPa or more and 10 kPa. Here, in the compressed state in the cooling process, the closed container 10 is deformed so that the volume of the closed container 10 decreases, thereby offsetting the decrease in the pressure (carbon dioxide gas pressure) of the closed container 10 due to cooling, and Pd= (Ph-Pc) can be maintained within the range of 0 kPa or more and 20 kPa or less, preferably within the range of 0 kPa or more and 10 kPa. Pd corresponds to the restoring force of the deformed closed container 10.
加熱室１０の圧力制御は、加熱室１０の圧力を３００ｋＰａ以上かつ５００ｋＰａ以下の範囲内の圧力、好ましくは４００ｋＰａ以上かつ５００ｋＰａ以下の範囲内の圧力、更に好ましくは４００ｋＰａ以上かつ４５０ｋＰａ以下の範囲内の圧力に維持する工程を含みうる。このような条件は、種々のガスボリュームの飲料に対して同一の圧力プロファイルを提供するために有利である。 The pressure control of the heating chamber 10 is performed by controlling the pressure of the heating chamber 10 to a pressure within a range of 300 kPa or more and 500 kPa or less, preferably a pressure within a range of 400 kPa or more and 500 kPa or less, and more preferably a pressure within a range of 400 kPa or more and 450 kPa or less. The step of maintaining the pressure at the pressure may be included. Such conditions are advantageous in order to provide the same pressure profile for beverages of different gas volumes.
冷却工程における圧縮状態は、加熱室１０の圧力変動が±２０ｋＰａ以内である第１状態を含みうる。ここで、第１状態では、加熱室１０の圧力と密閉容器１の圧力との差が０ｋＰａ以上かつ２０ｋＰａ以下の範囲内、好ましくは０ｋＰａ以上かつ１０ｋＰａの範囲内に維持されうる。冷却工程における圧縮状態は、第１状態に次いで、加熱室１０の圧力の降下に追従して密閉容器１の圧力が降下する第２状態を含みうる。また、冷却工程における圧力制御は、圧縮状態の後に、加熱室１０の圧力が密閉容器１の圧力よりも低い非圧縮状態（図２において、「第２非圧縮状態」）に移行するように加熱室１０の圧力を制御する工程を含みうる。 The compressed state in the cooling process may include a first state in which the pressure fluctuation in the heating chamber 10 is within ±20 kPa. Here, in the first state, the difference between the pressure in the heating chamber 10 and the pressure in the closed container 1 can be maintained within a range of 0 kPa or more and 20 kPa or less, preferably 0 kPa or more and 10 kPa. The compressed state in the cooling process may include, following the first state, a second state in which the pressure in the closed container 1 decreases following the decrease in the pressure in the heating chamber 10. Furthermore, the pressure control in the cooling process is such that after the compression state, the heating chamber 10 is heated so that the pressure in the heating chamber 10 is lower than the pressure in the closed container 1 and shifts to an uncompressed state ("second uncompressed state" in FIG. 2). Controlling the pressure in chamber 10 may be included.
主制御部４０は、第１状態が１分以上かつ１０分以下の範囲内の時間にわたって継続するように圧力制御を実施しうる。主制御部４０は、加熱工程において密閉容器１０の圧力が加熱室１の圧力よりも高い非圧縮状態（図２において、「第１非圧縮状態」）が存在するように圧力制御を実施してもよい。圧力制御は、加熱室１０の圧力を上昇させる昇圧工程、昇圧工程の後に加熱室１０の圧力を所定範囲内に維持する圧力維持工程、および、圧力維持工程の後に加熱室１０の圧力を降下させる降圧工程を含みうる。ここで、圧力維持工程の実施中に冷却工程が開始されることによって冷却工程において圧縮状態が引き起こされうる。 The main control unit 40 can perform pressure control so that the first state continues for a period of time ranging from 1 minute to 10 minutes. The main control unit 40 performs pressure control so that a non-compressible state (“first non-compressive state” in FIG. 2) exists in which the pressure in the closed container 10 is higher than the pressure in the heating chamber 1 during the heating process. Good too. The pressure control includes a pressure increasing step in which the pressure in the heating chamber 10 is increased, a pressure maintaining step in which the pressure in the heating chamber 10 is maintained within a predetermined range after the pressure increasing step, and a pressure maintaining step in which the pressure in the heating chamber 10 is decreased after the pressure maintaining step. It may include a step of lowering the blood pressure. Here, a compression state may be caused in the cooling process by starting the cooling process during the pressure maintenance process.
図３には、図２に示された温度制御および圧力制御を実施したときの実測結果が示されている。密閉容器１に充填された飲料は、ガスボリュームが２．７の飲料である。実測においても、冷却工程における圧縮状態が第１状態と、それに続く第２状態とを含むことが確認された。 FIG. 3 shows actual measurement results when the temperature control and pressure control shown in FIG. 2 were performed. The beverage filled in the closed container 1 has a gas volume of 2.7. Actual measurements also confirmed that the compression state in the cooling process includes a first state and a subsequent second state.
図４には、図２の例とは異なる飲料および温度プロファイルの採用例が示されている。なお、加熱室１０の圧力を制御するための圧力プロファイルは、図２に示された圧力プロファイルと同じである。密閉容器１に充填された飲料は、ガスボリュームが１．５の飲料である。図４の例では、加熱工程および冷却工程の双方に圧縮状態となる期間が存在する。 FIG. 4 shows an example employing a different beverage and temperature profile than the example of FIG. Note that the pressure profile for controlling the pressure in the heating chamber 10 is the same as the pressure profile shown in FIG. The beverage filled in the closed container 1 has a gas volume of 1.5. In the example of FIG. 4, there is a period in which the compressed state is present in both the heating process and the cooling process.
図５には、図２、図４の例とは異なる飲料および温度プロファイルの採用例が示されている。なお、加熱室１０の圧力を制御するための圧力プロファイルは、図２に示された圧力プロファイルと同じである。密閉容器１に充填された飲料は、ガスボリュームが３．０の飲料である。 FIG. 5 shows an example of a different beverage and temperature profile than the examples of FIGS. 2 and 4. Note that the pressure profile for controlling the pressure in the heating chamber 10 is the same as the pressure profile shown in FIG. The beverage filled in the closed container 1 has a gas volume of 3.0.
図６には、図２、図４、図５の例とは異なる飲料および温度プロファイルの採用例が示されている。なお、加熱室１０の圧力を制御するための圧力プロファイルは、図２、図４、図５に示された圧力プロファイルと同じである。密閉容器１に充填された飲料は、ガスボリュームが０の飲料である。 FIG. 6 shows an example employing a different beverage and temperature profile than the examples of FIGS. 2, 4, and 5. Note that the pressure profile for controlling the pressure in the heating chamber 10 is the same as the pressure profile shown in FIGS. 2, 4, and 5. The beverage filled in the closed container 1 is a beverage with a gas volume of 0.
以上のように、本実施形態によれば、種々の飲料および種々の温度プロファイルに対して共通の圧力プロファイルを採用することができる。種々の飲料および種々の温度プロファイルに応じて圧力プロファイルを変更する必要がある場合、加熱装置１００の設定ミス等によって誤った圧力プロファイルで加熱処理がなされ、それによって密閉容器の破損等の問題が引き起こされうるが、本実施形態は、このような問題を解消するために有利である。 As described above, according to this embodiment, a common pressure profile can be adopted for various beverages and various temperature profiles. When it is necessary to change the pressure profile according to various beverages and various temperature profiles, heating processing may be performed with an incorrect pressure profile due to a setting error in the heating device 100, which may cause problems such as damage to the sealed container. However, the present embodiment is advantageous for solving such problems.
発明は上記の実施形態に制限されるものではなく、発明の要旨の範囲内で、種々の変形・変更が可能である。 The invention is not limited to the above-described embodiments, and various modifications and changes can be made within the scope of the invention.
１：密閉容器、１０：加熱室、１２：支持プレート、２０：温度制御部、３０：圧力制御部、４０：主制御部、１００：加熱装置 1: Airtight container, 10: Heating chamber, 12: Support plate, 20: Temperature control section, 30: Pressure control section, 40: Main control section, 100: Heating device
Claims (12)
前記温度制御は、前記密閉容器を加熱する加熱工程および前記密閉容器を冷却する冷却工程を含み、
前記圧力制御は、前記冷却工程において前記加熱室の圧力が前記密閉容器の圧力よりも高い圧縮状態が存在するようになされ、
前記圧力制御は、前記加熱室の圧力を上昇させる昇圧工程、前記昇圧工程の後に前記加熱室の圧力を３００ｋＰａ以上かつ５００ｋＰａ以下の範囲内に維持する圧力維持工程、および、前記圧力維持工程の後に前記加熱室の圧力を降下させる降圧工程を含み、
前記圧力維持工程の実施中に前記冷却工程が開始されることによって前記圧縮状態が引き起こされ、
前記飲料として炭酸飲料が充填された密閉容器に対する前記処理工程と、前記飲料として非炭酸飲料が充填された密閉容器に対する前記処理工程とにおいて、同一条件で前記圧力制御が実施される、
ことを特徴とする飲料製造方法。 A treatment step of controlling the temperature of the sealed container and the pressure of the heating chamber in parallel with a sealed container filled with a beverage placed in a heating chamber,
The temperature control includes a heating step of heating the closed container and a cooling step of cooling the closed container,
The pressure control is such that a compression state exists in the cooling step in which the pressure in the heating chamber is higher than the pressure in the closed container,
The pressure control includes a pressure increasing step of increasing the pressure of the heating chamber, a pressure maintaining step of maintaining the pressure of the heating chamber within a range of 300 kPa or more and 500 kPa or less after the pressure increasing step, and after the pressure maintaining step including a pressure lowering step of lowering the pressure in the heating chamber,
The compressed state is caused by starting the cooling step during the pressure maintaining step,
The pressure control is carried out under the same conditions in the processing step for a sealed container filled with a carbonated beverage as the beverage and the processing step for a sealed container filled with a non-carbonated beverage as the beverage.
A beverage manufacturing method characterized by:
前記温度制御は、前記密閉容器を加熱する加熱工程および前記密閉容器を冷却する冷却工程を含み、
前記圧力制御は、前記冷却工程において前記加熱室の圧力が前記密閉容器の圧力よりも高い圧縮状態が存在するようになされ、
前記圧力制御は、前記加熱室の圧力を上昇させる昇圧工程、前記昇圧工程の後に前記加熱室の圧力を３００ｋＰａ以上かつ５００ｋＰａ以下の範囲内に維持する圧力維持工程、および、前記圧力維持工程の後に前記加熱室の圧力を降下させる降圧工程を含み、
前記圧力維持工程の実施中に前記冷却工程が開始されることによって前記圧縮状態が引き起こされる、
ことを特徴とする飲料製造方法。 A treatment step of controlling the temperature of the sealed container and the pressure of the heating chamber in parallel with a sealed container filled with a beverage placed in a heating chamber,
The temperature control includes a heating step of heating the closed container and a cooling step of cooling the closed container,
The pressure control is such that a compression state exists in the cooling step in which the pressure in the heating chamber is higher than the pressure in the closed container,
The pressure control includes a pressure increasing step of increasing the pressure of the heating chamber, a pressure maintaining step of maintaining the pressure of the heating chamber within a range of 300 kPa or more and 500 kPa or less after the pressure increasing step, and after the pressure maintaining step including a pressure lowering step of lowering the pressure in the heating chamber,
The compressed state is caused by the cooling step being started during the pressure maintaining step.
A beverage manufacturing method characterized by:
ことを特徴とする請求項１又は２に記載の飲料製造方法。 In the pressure maintaining step , the pressure in the heating chamber is maintained at a pressure within a range of 400 kPa or more and 500 kPa or less .
The beverage manufacturing method according to claim 1 or 2, characterized in that:
ことを特徴とする請求項１又は２に記載の飲料製造方法。 In the pressure maintaining step , the pressure in the heating chamber is maintained at a pressure within a range of 400 kPa or more and 450 kPa or less .
The beverage manufacturing method according to claim 1 or 2, characterized in that:
ことを特徴とする請求項１乃至４のいずれか１項に記載の飲料製造方法。 The compressed state includes a first state in which the pressure fluctuation in the heating chamber is within ±20 kPa.
The beverage manufacturing method according to any one of claims 1 to 4.
ことを特徴とする請求項５に記載の飲料製造方法。 In the first state, the difference between the pressure in the heating chamber and the pressure in the closed container is maintained within a range of 0 kPa or more and 50 kPa or less.
The beverage manufacturing method according to claim 5, characterized in that:
ことを特徴とする請求項６に記載の飲料製造方法。 The compressed state includes, subsequent to the first state, a second state in which the pressure in the closed container decreases following the decrease in pressure in the heating chamber.
7. The beverage manufacturing method according to claim 6.
ことを特徴とする請求項７に記載の飲料製造方法。 The pressure control is performed such that after the compressed state, the pressure in the heating chamber shifts to a non-compressed state where the pressure is lower than the pressure in the closed container.
The beverage manufacturing method according to claim 7, characterized in that:
ことを特徴とする請求項５乃至８のいずれか１項に記載の飲料製造方法。 The pressure control is performed such that the first state continues for a period of time ranging from 1 minute to 10 minutes.
The beverage manufacturing method according to any one of claims 5 to 8.
ことを特徴とする請求項１乃至９のいずれか１項に記載の飲料製造方法。 The pressure control is performed such that a non-compressible state exists in the heating step where the pressure in the closed container is higher than the pressure in the heating chamber.
The beverage manufacturing method according to any one of claims 1 to 9.
ことを特徴とする請求項１乃至１０のいずれか１項に記載の飲料製造方法。 The compression state includes a first state in which the pressure fluctuation in the heating chamber is within ±20 kPa, and a first state in which the pressure in the heating chamber decreases and the pressure in the closed container follows the decrease. a second state in which
The beverage manufacturing method according to any one of claims 1 to 10 .
ことを特徴とする請求項１乃至１１のいずれか１項に記載の飲料製造方法。 The processing step for a closed container filled with a beverage having a first gas volume as the beverage; and the processing for a closed container filled with a beverage having a second gas volume different from the first gas volume as the beverage. the pressure control is carried out under the same conditions in the step;
The beverage manufacturing method according to any one of claims 1 to 11 .
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