In the process of sterilization during the manufacture of beverages, both the treatment time and the temperature influence the beverage taste and flavor. Therefore, to improve the beverage quality, a nonthermal sterilization method is preferred to a high-temperature one. A nonthermal method, ultrasonic treatment by shock waves from cavitation, has been known to have a sterilizing effect. In this study, to observe the effect of ultrasonic frequency and treatment time on beverage quality, batch type ultrasonic equipment was fabricated and tested. Further, to evaluate the applicability of this ultrasonic method to an in-situ process, flow type ultrasonic heptagonal equipment was fabricated and then used to perform a sterilization experiment. Subsequently, the sterilizing effect was measured under ultrasonic and low-temperature ($55^{circ}C$) treatments. Based on the obtained results, ultrasonic sterilization technology that can be applied for treatments at flow rates of up to 3 L/min was developed.