JPH0147130B2 - - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION At present, people's diets tend to be too nutritious due to lack of substances, and minerals for health are required more than calories for nutrition. In addition, as people's eating habits become more Westernized and people consume large amounts of meat, oil, etc., their tastes in tea inevitably demand richer flavors and aromas.

In order to satisfy this demand, the present invention improves the conventional tea manufacturing method and aims to produce green tea that fully extracts a strong aroma and high-quality tea flavor to the deep hard part of the tea leaves that cannot be reached by the steaming process.

Green tea is divided into two types, steamed tea and kamairicha, depending on the manufacturing method. Steamed tea is made by pouring hot water into it, and the chlorophyll and starch dissolve, creating a scum-like liquid that gives it the flavor of high-quality tea. Because it is roasted, it has a strong aroma.

Conventionally, the manufacturing process for steamed tea is roughly divided into steaming process 1, rolling process 2, and drying process 3, as shown in Figure 1. Steaming process 1 introduces steam in a steamer to moisturize the tea leaves, and then rolling and rolling. Process 2 is generally carried out using a coarse crusher,
The tea leaves are rolled and twisted using various rolling machines such as rolling machines, medium rolling machines, and rolling machines.Drying process 3 dries the tea leaves, and between steaming process 1 and rolling process 2, cooling process 4 is carried out.
A storage step 5 was provided in which the steamed tea leaves were air-cooled and stored until a certain amount was reached, and a fixed amount was supplied to the rolling step 2. Therefore, in the normal steaming process, leaf cores and stems,
Branch and leaf sticks cannot be completely steamed even after steaming step 1, and cellulose and starchy substances do not decompose even when cooled and heated again, so they must be discarded or have a grassy odor even if produced. It became the lowest quality product. In addition, while the steamed tea leaves cooled in the cooling process 4 are stored in the storage process 5,
Due to the residual steam and the heating from the rough mill located at the bottom of the storage, steaming occurs, resulting in a significant loss of aroma and tea flavor. had. Recently, a deep steaming method has been started with the aim of perfecting the above-mentioned steaming process, but it also has the disadvantage that the tea leaves lose their strength and turn into a fine powder with poor sustainability of the green flavor.

The present invention is a method that shares only the advantages of steamed tea and kamaairi tea, excluding the disadvantages, and incorporates a unique aroma. As shown in Figure 2, between the steaming process 1 and the rolling process 2, a stirring and roasting process 6 and a stirring and storage process 7 are newly added, and the stirring and roasting process 6 is composed of a rotary stirrer and a roasting machine, and the steaming process 1 While stirring the steamed tea leaves at a high temperature in an open state, the tea leaves are roasted to the core that cannot be reached by steam to remove moisture and create flavor. This system consists of a rotary storage machine that stores roasted tea leaves until a certain amount is reached, and during the storage period, the tea leaves are rapidly cooled with air while being stirred to further remove moisture, thereby preventing loss of aroma and tea flavor due to stuffiness. This is a novel tea manufacturing method characterized by rapidly sending a fixed amount of tea to the next rolling step 2 as in the conventional method, and further passing through a drying step 3 to incorporate tea flavor.

FIG. 3 is an explanatory diagram showing the implementation state of the steamer in the steaming step 1 and the stirring fryer in the stirring and frying step 6 according to the method of the present invention. , tea leaves are introduced into the steamer 8 from the upper input port 10. The tea leaves that have entered the steamer 8 are rotated by the feed blade 13, which rotates together with the rotating mesh tube 11 and the rotating shaft 12.
While being steamed with steam, it is sequentially sent to the outlet 14,
Steam in the steamer 8 is discharged to the outside from a steam outlet 15.

The tea leaves steamed with steam in the steaming step 1 retain moisture, and in the open state of the leaves, the rotary hot plate of the rotary stirring roaster 16, which is an embodiment of the stirring roaster, is used in the stirring roasting step 6. 17.It falls on a part above 17. As shown in FIG. 4, the rotary stirrer 16 is provided with an enclosure 18 equipped with a delivery port 19 connected to a delivery guide 20 around a rotating hot plate 17 that is rotated by a rotating shaft 23. A heating device 24 using propane gas or the like as a heat source is installed on the bottom side, and a rotary stirrer 21 is installed with a plurality of manga-shaped rods 22 whose tips are in contact with the top surface of the rotating hot plate 17 to stir the tea leaves. . That is, the high-temperature steamed tea leaves that have fallen onto the rotating hot plate 17 of the stirring roaster 16 are roasted in an open state by the rotating hot plate 17 heated to a high temperature while being stirred by the manga-shaped rod 22, so that the leaves are not separated. After the temperature is efficiently raised to the core and water is removed to create the unique aroma and taste of kamairicha, the feed guide 20 is moved by the rotation of the rotary heating plate 17.
and is sequentially delivered to the delivery port 19.

FIG. 5 shows a traveling stirrer roaster 25 which is another embodiment of the stirrer roaster in the stirrer roaster step 6, and the outlet 14 of the steamer 8 in the steamer step 1 is kept constant by the rotation of a rotating roller 26 including a drive roller. The steamed tea leaves are placed at the end of the endless mesh belt 27 moving in the direction, and the steamed tea leaves are dropped onto the running endless mesh belt 27. On the upper side of the endless mesh belt 27, there are a plurality of manga-shaped rods 22 for stirring the tea leaves, similar to the above embodiment.
A rotary stirrer 21 equipped with a rotary stirrer 21 is installed, and a heater 24 using propane gas or the like as a heat source is installed below the endless mesh belt 27. This embodiment has the advantage that the roasting effect is improved because the heat can pass through well.

Next, the steamed and roasted tea leaves sent out from the stirring and roasting machine of the stirring and roasting process 6 are sent to the rotary storage machine 28 of the stirring and storage process 7, as shown in the embodiment of FIG. The rotary storage device 28 is rotated by a rotary tube shaft 29, and air is introduced into the rotary storage device 28 through an air supply port 30, and tea leaves are introduced into the rotary storage device 28 through a tea leaf input port 31 at the top. The tea leaves that have entered the rotating rotary storage device 28 are stirred by a stirrer 33 equipped with a plurality of manga-shaped stirring rods that rotate together with a rotating shaft 32 until a certain storage amount is reached. The water vapor evaporated from the air is discharged to the outside from the exhaust port 34. Once a certain amount of tea leaves have been reached, the tea leaves are taken out at once by opening the tea leaf outlet 35 and fed into the rolling machine for the next rolling process 2. That is, the steamed and roasted tea leaves that have entered the rotary storage machine 28 are stirred and fed with cold air while being stored to a certain amount, so that the stored tea leaves are rapidly cooled while removing moisture evenly. Mure”
can be prevented. Therefore, the aroma and tea flavor extracted in the steaming process 1 and the stirring and roasting process 6 are sent to the next rolling process 2 while being retained as they are, thereby incorporating the flavor into the rolled tea leaves. This improves the conventional disadvantage of loss of aroma and tea flavor due to "stuffiness" during storage, and makes it possible to produce high-quality tea.

As described above, the tea manufacturing method according to the present invention involves roasting open high-temperature steamed tea leaves while stirring to create tea flavor down to the core, removing moisture at the same time, and stirring while storing until a certain amount is reached. In this method, the tea is rapidly cooled to further remove moisture and prevent stuffiness during storage, and then sent to the next process of rolling and drying while retaining the aroma and tea flavor. It has a unique flavor that shares the tea taste peculiar to steamed tea and the aroma of kettle-roasted tea, similar to the young leaves of the tea leaves. This is a tea manufacturing method that can significantly improve the quality of tea.

In addition, since moisture is absorbed by steam in the steaming process, the tea leaves are not damaged during the rolling process, as is the case with kettle roasting, and moisture is removed through roasting and rapid cooling, so that the tea leaves do not get wet during the process, unlike traditional steamed tea. It is a tea manufacturing method that can significantly improve tea productivity because it does not stick to the machinery.

[Brief explanation of drawings]

Figure 1 is a process diagram of a conventional tea manufacturing method, Figure 2 is a process diagram of a tea manufacturing method according to the present invention, and Figure 3 is an example of a steamer for the steaming process and an agitator and roaster for the stirring and roasting process in the method of the present invention. 4 is a plan view of one embodiment of the stirring frying machine in FIG. 3, FIG. 5 is a structural diagram of another embodiment of the stirring frying machine, and FIG. 6 is a stirring storage in the stirring and storage step in the method of the present invention. FIG. 2 is a structural diagram of an embodiment of the machine. In the figure, 1 steaming process, 2 rolling process, 3 drying process,
4 Cooling process, 5 Storage process, 6 Stirring and roasting process, Stirring and storage process, 8 Steamer, 9 Steam injection port, 10 Input port, 11 Rotating mesh tube, 12 Rotating shaft, 13 Feeding blade,
14 outlet, 15 steam outlet, 16 rotation stirrer, 17 rotation hot plate, 18 enclosure, 19 outlet, 20
Delivery guide, 21 rotation stirrer, 22 manga-shaped rod, 23 rotation shaft, 24 heating machine, 25 traveling stirrer,
26 rotating rollers, 27 endless mesh belt, 28 rotating storage device, 29 rotating tube shaft, 30 air supply port, 31 tea leaf inlet, 32 rotating shaft, 33 stirrer, 34 exhaust port, 3
5 Tea leaf outlet is shown.

Claims (1)

[Claims] 1 In a tea manufacturing method consisting of a steaming process, a rolling process, and a drying process, between the steaming process and the rolling process,
The stirring and roasting process consists of an agitator and a roasting machine, and the stirring and storage process consists of a rotary storage machine equipped with an agitator, an air supply port, and an exhaust port. The roasted tea leaves are roasted with stirring in an open state, and during the stirring and storage process, the roasted tea leaves are stored until a certain amount is reached, and during the time the roasted tea leaves are stored, they are rapidly cooled while stirring to remove water and prevent the tea leaves from becoming stuffy during storage. A method for producing steamed tea, which is characterized by: