JPH07227210A - Method for fermenting tea leaf in production process for black tea or the like and system therefor - Google Patents
Method for fermenting tea leaf in production process for black tea or the like and system thereforInfo
- Publication number
- JPH07227210A JPH07227210A JP4514494A JP4514494A JPH07227210A JP H07227210 A JPH07227210 A JP H07227210A JP 4514494 A JP4514494 A JP 4514494A JP 4514494 A JP4514494 A JP 4514494A JP H07227210 A JPH07227210 A JP H07227210A
- Authority
- JP
- Japan
- Prior art keywords
- tea
- tea leaves
- housing
- fermenting
- temperature
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 137
- 235000013616 tea Nutrition 0.000 title claims abstract description 83
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 38
- 235000020279 black tea Nutrition 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 30
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 36
- 238000000855 fermentation Methods 0.000 claims abstract description 28
- 230000004151 fermentation Effects 0.000 claims abstract description 28
- 235000009569 green tea Nutrition 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 5
- 238000004898 kneading Methods 0.000 claims description 5
- 238000007873 sieving Methods 0.000 claims description 5
- 241000990681 Puttea Species 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 7
- 235000019634 flavors Nutrition 0.000 description 7
- 102000004316 Oxidoreductases Human genes 0.000 description 6
- 108090000854 Oxidoreductases Proteins 0.000 description 6
- 235000018553 tannin Nutrition 0.000 description 6
- 229920001864 tannin Polymers 0.000 description 6
- 239000001648 tannin Substances 0.000 description 6
- 239000012530 fluid Substances 0.000 description 3
- 235000020333 oolong tea Nutrition 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 102000030523 Catechol oxidase Human genes 0.000 description 1
- 108010031396 Catechol oxidase Proteins 0.000 description 1
- 235000009024 Ceanothus sanguineus Nutrition 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- IPMYMEWFZKHGAX-UHFFFAOYSA-N Isotheaflavin Natural products OC1CC2=C(O)C=C(O)C=C2OC1C(C1=C2)=CC(O)=C(O)C1=C(O)C(=O)C=C2C1C(O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-UHFFFAOYSA-N 0.000 description 1
- 240000003553 Leptospermum scoparium Species 0.000 description 1
- 235000015459 Lycium barbarum Nutrition 0.000 description 1
- 235000018290 Musa x paradisiaca Nutrition 0.000 description 1
- 240000008790 Musa x paradisiaca Species 0.000 description 1
- UXRMWRBWCAGDQB-UHFFFAOYSA-N Theaflavin Natural products C1=CC(C2C(CC3=C(O)C=C(O)C=C3O2)O)=C(O)C(=O)C2=C1C(C1OC3=CC(O)=CC(O)=C3CC1O)=CC(O)=C2O UXRMWRBWCAGDQB-UHFFFAOYSA-N 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000011810 insulating material Substances 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- IPMYMEWFZKHGAX-ZKSIBHASSA-N theaflavin Chemical compound C1=C2C([C@H]3OC4=CC(O)=CC(O)=C4C[C@H]3O)=CC(O)=C(O)C2=C(O)C(=O)C=C1[C@@H]1[C@H](O)CC2=C(O)C=C(O)C=C2O1 IPMYMEWFZKHGAX-ZKSIBHASSA-N 0.000 description 1
- 229940026509 theaflavin Drugs 0.000 description 1
- 235000014620 theaflavin Nutrition 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
Abstract
Description
【０００１】[0001]
【産業上の利用分野】本発明は、紅茶等の製茶工程のう
ちの発酵工程における茶葉の発酵方法並びにその装置に
関するものであり、特に緑茶用茶葉を用いて紅茶等の製
茶をすることができる、紅茶等の製造工程における茶葉
の発酵方法並びにその装置に係るものである。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method and apparatus for fermenting tea leaves in a fermenting process of tea making processes such as black tea, and in particular, tea leaves such as green tea can be used to produce tea. The present invention relates to a method for fermenting tea leaves in a manufacturing process of tea, etc. and an apparatus thereof.
【０００２】[0002]
【発明の背景】茶樹品種のうち、やぶきた、あさぎり、
いずみ、たまみどり等は緑茶用に適しており、はつもみ
じ、べにほまれ等は紅茶用に適している。このうち日本
国内においては、紅茶の生産はほとんど行われていない
ため、栽培されているのは緑茶用の品種が主流である。
ところで近時、茶葉の消費拡大のために茶葉そのものを
食したり、あるいは粉末化して他の食品に混ぜる等、多
様の試みがなされている。その一環として緑茶用茶葉を
用いて紅茶を製茶する試みがなされている。BACKGROUND OF THE INVENTION Among tea tree varieties, Yabukita, Asagiri,
Izumi and Tamamidori are suitable for green tea, and Hatsumomiji and Benihomare are suitable for black tea. Of these, black tea is rarely produced in Japan, and the cultivated variety is mainly for green tea.
By the way, recently, in order to increase consumption of tea leaves, various attempts have been made such as eating the tea leaves themselves or powdering them and mixing them with other foods. As part of this, attempts have been made to make black tea using tea leaves for green tea.
【０００３】しかし、茶は製茶方法の違いによって緑
茶、紅茶、半発酵茶（ウーロン茶）などに分けられるの
であるが、それぞれの茶種に適した品種を使用しないと
高品質のものはできない。これは、品種によって香味、
水色などに関係する成分が異なるためであり、緑茶用茶
葉を用いて紅茶を製茶した場合もこのような理由から高
品質のものを製茶するのは非常に困難であった。However, although tea is classified into green tea, black tea, semi-fermented tea (oolong tea), etc., depending on the method of making tea, high quality cannot be obtained without using a variety suitable for each tea type. This has a flavor depending on the variety,
This is because the components related to light blue and the like are different, and even when black tea is produced using tea leaves for green tea, it is very difficult to produce high quality tea for this reason.
【０００４】具体的には紅茶の製茶方法は、一例として
オーソドックス製法をあげると、萎凋、揉捻、玉解き・
篩分け、発酵、乾燥の順に処理されてゆく。紅茶におけ
る発酵は、主としてタンニンの酸化及び脂質の加水分解
と酸化によるものであり、軽微ではあるが萎凋工程から
始まり、揉捻工程で急激に進む。この揉捻葉を冷涼で多
湿な所（温度２０℃〜２６℃、湿度はなるべく高い方が
良い）に静置するのが発酵工程である。発酵工程は、発
酵そのものを促進させるよりもむしろ、紅茶特有の香
味、水色などの適切な発現を調節する場としての意義が
大きい。しかし、緑茶用茶葉はタンニンの含有量が少な
く、また酸化酵素の活性が低いため、前記従来製法（オ
ーソドックス製法等）における発酵方法では葉温が上が
らず、発酵は進行しにくいものであり、紅茶特有の香
味、水色などの発現は困難なことであった。具体的には
葉温が上がらないため、酸化酵素であるポリフェノール
オキシダーゼの活性が高くならず、タンニンが紅茶特有
の成分であるテアフラビンヘと変化しないのである。Specifically, as an example of the tea making method of black tea, the orthodox method is given.
It is processed in the order of sieving, fermentation and drying. Fermentation in black tea is mainly due to the oxidation of tannin and the hydrolysis and oxidation of lipids, which starts with a slight but withering process and progresses rapidly with a kneading process. The fermentation process is to leave the rubbing leaves in a cool and humid place (temperature of 20 to 26 ° C., humidity as high as possible). The fermentation process has a great significance as a place for controlling the proper expression of the flavor, light blue and the like peculiar to black tea, rather than promoting the fermentation itself. However, tea leaves for green tea have a low tannin content and low activity of oxidase, and thus the fermentation temperature in the conventional production method (orthodox production method etc.) does not increase and fermentation is difficult to proceed. It was difficult to develop a peculiar flavor and light blue. Specifically, since the leaf temperature does not rise, the activity of polyphenol oxidase, which is an oxidase, does not increase, and tannin does not change to theaflavin, which is a component unique to black tea.
【０００５】[0005]
【開発を試みた技術的事項】本発明はこのような背景を
考慮してなされたものであって、タンニンの含有量が少
なくまた酸化酵素の活性が低いため、従来紅茶製茶に適
していなかった緑茶用茶葉を用いて良好な発酵を実現
し、ひいては紅茶特有の香味、水色などを具えた紅茶が
製茶できる、新規な紅茶等の製造工程における茶葉の発
酵方法並びにその装置の開発を試みたものである。[Technical Items Attempted to Develop] The present invention has been made in view of such a background, and since it has a low tannin content and a low oxidase activity, it has not been conventionally suitable for black tea making. We tried to develop a method and apparatus for fermenting tea leaves in the process of manufacturing new tea, etc., which can achieve good fermentation using tea leaves for green tea, and eventually make tea with a unique flavor and light blue color. Is.
【０００６】[0006]
【目的達成の手段】すなわち請求項１記載の茶葉の発酵
方法は、原料茶葉を萎凋し、揉捻し、玉解き・篩分け
し、発酵し、乾燥して紅茶等を製造する方法において、
前記発酵工程は筐体内部にケースを設置し、このケース
内に原料茶葉を配置するとともに、筐体内部に温水もし
くは蒸気を供給することで、筐体内部の温度並びに湿度
を制御して茶葉の発酵を促進することを特徴としてな
る。[Means for Achieving the Purpose] That is, the method for fermenting tea leaves according to claim 1 is a method for producing black tea etc. by withering, rubbing, loosening and sieving raw material tea leaves, fermenting and drying.
In the fermentation step, a case is installed inside the case, and the raw tea leaves are placed in the case, and hot water or steam is supplied to the case to control the temperature and humidity inside the case to control the tea leaves. It is characterized by promoting fermentation.
【０００７】また請求項２記載の茶葉の発酵方法は、前
記要件に加え、前記温水もしくは蒸気はノズルによって
筐体内に供給することを特徴として成る。In addition to the above requirements, the method for fermenting tea leaves according to claim 2 is characterized in that the hot water or steam is supplied into the housing through a nozzle.
【０００８】更にまた請求項３記載の茶葉の発酵方法
は、前記要件に加え、前記筐体内部の温度は２５℃〜３
５℃に保つことを特徴として成る。Furthermore, in the method for fermenting tea leaves according to claim 3, in addition to the above requirements, the temperature inside the casing is 25 ° C to 3 ° C.
It is characterized by keeping at 5 ° C.
【０００９】更にまた請求項４記載の茶葉の発酵方法
は、前記要件に加え、前記筐体内部の湿度は９０％〜１
００％に保つことを特徴として成る。Further, in the method for fermenting tea leaves according to claim 4, in addition to the above requirements, the humidity inside the casing is 90% to 1
It is characterized by keeping it at 00%.
【００１０】更にまた請求項５記載の茶葉の発酵方法
は、前記要件に加え、前記原料茶葉は緑茶用茶葉を用い
ることを特徴として成る。Furthermore, the method for fermenting tea leaves according to claim 5 is characterized in that, in addition to the above requirements, the raw tea leaves are green tea leaves.
【００１１】更にまた請求項６記載の茶葉の発酵装置
は、原料茶葉を萎凋し、揉捻し、玉解き・篩分けし、発
酵し、乾燥して紅茶等を製造するに当たり用いる茶葉を
発酵させる装置において、この装置は密閉された筐体
と、この筐体内に設置される茶葉を直接収容する一基ま
たは複数基のケースと、前記筐体内に温水もしくは蒸気
を供給するノズルと、前記ノズルから供給される温水温
度を調整する温度調整機とを具えることを特徴として成
る。そしてこれら手段をもって前記目的を達成しようと
いうものである。Furthermore, the tea leaf fermenter according to claim 6 is a device for fermenting tea leaves used for producing tea etc. by withering, kneading, loosening and sieving raw tea leaves, fermenting and drying. In this device, the device is a closed casing, one or a plurality of cases for directly storing tea leaves installed in the casing, a nozzle for supplying hot water or steam into the casing, and a nozzle for supplying the hot water or steam. And a temperature controller for adjusting the hot water temperature. And these means are intended to achieve the said objective.
【００１２】[0012]
【発明の作用】本発明の作用を茶葉の発酵状態について
みると、タンニンの含有量が少なくまた酸化酵素の活性
が低いため、従来紅茶製茶に適していなかった緑茶用茶
葉の発酵がなされ、ひいては緑茶用茶葉を用いて紅茶特
有の香味、水色などを具えた紅茶が製茶できる。The effects of the present invention on the fermented state of tea leaves are as follows. Due to the low tannin content and the low activity of oxidase, the tea leaves for green tea, which were not suitable for black tea making in the past, were fermented. Using tea leaves for green tea, it is possible to make black tea with the unique flavor and light blue of black tea.
【００１３】[0013]
【実施例】以下、本発明を図面に基づいて具体的に説明
する。この説明にあたってはまず本発明の発酵装置の構
成について説明し、その装置の作動状態を述べながら併
せ本発明の方法を説明する。DESCRIPTION OF THE PREFERRED EMBODIMENTS The present invention will be specifically described below with reference to the drawings. In this explanation, first, the structure of the fermentation apparatus of the present invention will be explained, and the method of the present invention will also be explained while describing the operating state of the apparatus.
【００１４】図１中、符号１に示すものが本発明たる発
酵装置であって、主要部材として筐体７と、筐体７の内
部にケース２とノズル６とを具え、循環ポンプ５によっ
て温度調整機３により加熱された温水もしくは蒸気を配
管４を通してノズル６に供給するとともに、前記諸部材
より成る経路を循環させ、筐体７内部を所望の温度並び
に湿度に保つものである。In FIG. 1, reference numeral 1 is a fermenter according to the present invention, which comprises a casing 7 as a main member, a casing 2 and a nozzle 6 inside the casing 7, and a temperature by a circulation pump 5. Hot water or steam heated by the adjuster 3 is supplied to the nozzle 6 through the pipe 4, and the path formed by the various members is circulated to keep the inside of the housing 7 at a desired temperature and humidity.
【００１５】この筐体７は密閉された箱体であり、適宜
の断熱材により外部との断熱構造を有する。そしてその
前面には適宜の開閉手段を設け、ここからケース２の出
し入れを行う。更に底部にはドレン口９を設け、ここか
ら筐体７内部に溜まる廃液等を排除する。The housing 7 is a sealed box body and has a heat insulating structure with the outside by an appropriate heat insulating material. An appropriate opening / closing means is provided on the front surface, and the case 2 is put in and taken out from here. Further, a drain port 9 is provided at the bottom to remove waste liquid and the like accumulated inside the housing 7 from here.
【００１６】前記ケース２は、筐体７内に一例として六
段の棚状に配置される上面が開口した箱型部材であり、
底面は網（木綿、化学繊維等）等の通気性の部材によっ
て塞がれており、この上に原料茶葉Ｌを配置する。The case 2 is a box-shaped member having an open upper surface, which is arranged in a six-tiered shelf shape in the housing 7, for example.
The bottom surface is closed by a breathable member such as a net (cotton, chemical fiber, etc.), and the raw tea leaves L are placed on this.
【００１７】前記筐体７の内側数カ所には、筐体７内部
に温水もしくは蒸気を供給するノズル６を具える。なお
本実施例においてノズル６は一例として温水を噴霧状に
散布するシャワーノズルを用いるが、このほかに滴下ノ
ズル等適宜のものが使用される。Nozzles 6 for supplying hot water or steam to the inside of the casing 7 are provided at several locations inside the casing 7. In this embodiment, as the nozzle 6, a shower nozzle for spraying hot water in a spray form is used as an example, but a suitable one such as a dropping nozzle may be used.
【００１８】前記ノズル６には配管４が接続され、この
配管４は筐体７を貫通して循環ポンプ５と温度調整機３
とを経由して筐体７の下部に接続され、流体の循環経路
を形成する。温度調整機３によって所望の温度となった
温水もしくは蒸気は前記循環経路を循環するのである。A pipe 4 is connected to the nozzle 6, and the pipe 4 penetrates a casing 7 to circulate a pump 5 and a temperature controller 3.
It is connected to the lower part of the housing 7 via and to form a fluid circulation path. The hot water or steam having a desired temperature by the temperature controller 3 circulates in the circulation path.
【００１９】前記温度調整機３は、蒸気発生機、ヒータ
ー、温水器等、前記循環経路を循環させる流体によって
適宜の装置が用いられるが、本例においては温水を循環
させるため温水器を用いる。The temperature adjuster 3 may be a steam generator, a heater, a water heater, or the like, depending on the type of fluid that circulates in the circulation path. In this example, a water heater is used to circulate the hot water.
【００２０】更に筐体７内上方には、筐体７内上方に集
まりやすい高温の雰囲気を対流分散させるためにファン
８が下方を臨むようにして設けられる。Further, a fan 8 is provided above the inside of the housing 7 so as to convectively disperse a high-temperature atmosphere that tends to gather above the inside of the housing 7 by convection.
【００２１】本発明の茶葉の発酵装置１は以上述べたよ
うな具体的な構造を有するものであり、以下のように用
いて緑茶用茶葉の発酵を行う。The tea leaf fermenting apparatus 1 of the present invention has the specific structure as described above, and is used as follows to ferment tea leaves for green tea.
【００２２】まず作業開始にあたってはケース２に、冷
風により５時間以上萎凋した後、１時間３０分程度揉捻
処理を施し、玉解き・篩分け処理の済んだ原料茶葉Ｌ
（緑茶用茶葉）を４０ｍｍ〜７０ｍｍ程度の厚さに均一
に配置する。このケース２を筐体７の前面に設けた開閉
手段の一例である扉を開け、筐体７内に六段に棚状に設
置するのであるが、各々のケース２間は通気がなされる
ように適宜の間隔を空けるものとする。First, at the start of the work, case 2 is withered for 5 hours or more by cold air, then subjected to a kneading treatment for about 1 hour and 30 minutes, and the raw material tea leaves L which have been crushed and sieved
(Tea leaves for green tea) are uniformly arranged in a thickness of about 40 mm to 70 mm. The case 2, which is an example of an opening / closing means provided on the front surface of the housing 7, is opened and installed in six shelves inside the housing 7 in a shelf shape. However, ventilation is provided between the respective cases 2. Shall be appropriately spaced.
【００２３】次に温度調整機３（温水器）を適宜の値に
設定し作動させる。ここで発生した温水は循環ポンプ５
によって配管４中を流れ、筐体７内部に具えたノズル６
へと達する。Next, the temperature controller 3 (water heater) is set to an appropriate value and operated. The hot water generated here is the circulation pump 5
Flow through the pipe 4 by the nozzle 6 provided inside the housing 7.
Reach to.
【００２４】温水はノズル６によって筐体７内に噴霧状
に供給されると、筐体７内の雰囲気を加熱、加湿した
後、筐体７の底部に溜まる。熱を放出し、筐体７の底部
に溜まった温水は、筐体７の底部に接続された配管４か
ら再び温度調整機３へと至り、ここで再度加熱されて筐
体７内へと再循環する。When the hot water is sprayed into the housing 7 by the nozzle 6, the atmosphere in the housing 7 is heated and humidified, and then collected at the bottom of the housing 7. The hot water that released heat and accumulated at the bottom of the housing 7 reaches the temperature controller 3 again from the pipe 4 connected to the bottom of the housing 7, where it is heated again and re-heated into the housing 7. Circulate.
【００２５】筐体７内の雰囲気は以上のようにして加
熱、加湿されるのであるが、この際に高温の雰囲気が集
まりやすい筐体７内部上方にはファン８が設けられ、こ
れにより筐体７内部の雰囲気を対流分散させ、温度、湿
度を均一にするようにする。The atmosphere in the housing 7 is heated and humidified as described above. At this time, the fan 8 is provided above the inside of the housing 7 where the high temperature atmosphere is likely to gather, and thus the housing 8 is provided. 7. The atmosphere inside 7 is convectively dispersed to make the temperature and humidity uniform.
【００２６】前記したように、筐体７の内部に、配管４
と、温度調整機３と、循環ポンプ５とによって温水を循
環させることで、筐体７内部の温度を所望の値にする。
因みに、原料茶葉Ｌとしてやぶきた茶を用いた場合の発
酵装置１内の発酵条件は、温度２０℃〜３６℃、好まし
くは２５℃〜３６℃である。また湿度はなるべく高く、
９０％〜１００％とするのが好ましい（湿度はノズル６
による温水の噴霧によって、ほぼ飽和水蒸気量に達す
る）。As described above, the pipe 4 is provided inside the housing 7.
By circulating hot water with the temperature controller 3 and the circulation pump 5, the temperature inside the housing 7 is set to a desired value.
Incidentally, the fermentation conditions in the fermentation apparatus 1 when Yabukita tea is used as the raw material tea leaf L are a temperature of 20 ° C to 36 ° C, preferably 25 ° C to 36 ° C. Also, the humidity is as high as possible,
90% to 100% is preferable (humidity of the nozzle 6
By spraying warm water, almost saturated water vapor amount is reached).
【００２７】そして前記のような温水の循環により、発
酵条件を２時間程度保持することで、タンニンの含有量
が少なくまた酸化酵素の活性が低いため、従来紅茶製茶
に適していなかった緑茶用茶葉の発酵がなされ、ひいて
は紅茶特有の香味、水色などを具えた紅茶が製茶できる
のである。By maintaining the fermentation conditions for about 2 hours by circulating the warm water as described above, the tea leaves for green tea, which have not been suitable for black tea, because of the low tannin content and low oxidase activity. Is fermented, which in turn makes it possible to make black tea with the unique flavor and light blue of black tea.
【００２８】[0028]
【他の実施例】前記した実施例の場合筐体７内にファン
８を設けたが、このような筐体７内部の雰囲気を対流分
散させるような機器を設けない場合は、高温の雰囲気は
筐体７内部の上方に溜まるため、棚状に配置されたケー
ス２の位置によって発酵の度合いが異なってしまう。こ
のような状況を回避するためには、一定時間ごとにケー
ス２の位置を入れ換えたり、あるいはケース２の位置が
自動的に変位するような構造を採ることが有効である。[Other Embodiments] In the above-described embodiment, the fan 8 is provided in the housing 7. However, if no device for convectively dispersing the atmosphere inside the housing 7 is provided, the high temperature atmosphere is Since the water is accumulated above the inside of the housing 7, the degree of fermentation varies depending on the position of the case 2 arranged in a shelf shape. In order to avoid such a situation, it is effective to adopt a structure in which the position of the case 2 is exchanged or the position of the case 2 is automatically displaced at regular intervals.
【００２９】また筐体７内部に、熱電対、測温抵抗体、
サーモスター等適宜の手段によるセンサ１０を設け、こ
れによる検知信号によって温度調整機３の動作を制御し
て温水の温度を変化させることで、筐体７内部の温度を
所望の値にするような構成も採ることができる。Further, inside the housing 7, a thermocouple, a resistance temperature detector,
The temperature inside the housing 7 is set to a desired value by providing the sensor 10 by an appropriate means such as a thermostar and controlling the operation of the temperature controller 3 by the detection signal from this to change the temperature of the hot water. The configuration can also be adopted.
【００３０】また前記実施例においては流体として温水
のみを用いたが、温水と蒸気とを併用することもでき
る。図２に示すのが蒸気発生器Ｓと温度調整機３とを設
け、これらから供給される蒸気並びに温水をエゼクタＥ
で混合してノズル６より筐体７内部へと供給するタイプ
のものである。また図３に示すものが蒸気発生器Ｓと温
度調整機３とを設け、これらから供給される蒸気並びに
温水をそれぞれノズル６ａ、ノズル６ｂより筐体７内部
へと供給するタイプのものである。In the above embodiment, only warm water was used as the fluid, but warm water and steam may be used together. As shown in FIG. 2, a steam generator S and a temperature controller 3 are provided, and steam and hot water supplied from these are ejected by an ejector E.
It is of a type that is mixed in and supplied from the nozzle 6 to the inside of the housing 7. Further, the one shown in FIG. 3 is of a type in which a steam generator S and a temperature adjuster 3 are provided, and steam and hot water supplied from these are supplied to the inside of the housing 7 through nozzles 6a and 6b, respectively.
【００３１】また前記実施例においては、原料茶葉Ｌと
して緑茶用茶葉を用いて紅茶を製茶したが、紅茶同様そ
の製茶工程において発酵がなされる半発酵茶（ウーロン
茶、包種茶）の製茶に、本発明の紅茶等の製造工程にお
ける茶葉の発酵方法並びにその装置を適用することも、
もちろん有効である。In the above embodiment, black tea was made by using tea leaves for green tea as the raw tea leaves L. However, similar to black tea, semi-fermented tea (oolong tea, banana tea) that is fermented in the tea making process is used. It is also possible to apply the method for fermenting tea leaves in the production process of the black tea or the like of the present invention, and the apparatus therefor,
Of course it is effective.
【００３２】[0032]
【発明の効果】本発明では、原料茶葉Ｌを萎凋し、揉捻
し、玉解き・篩分けし、発酵し、乾燥して紅茶等を製造
する方法において、前記発酵工程は筐体７内部にケース
２を設置し、このケース２内に原料茶葉Ｌを配置すると
ともに、筐体７内部に温水もしくは蒸気を供給すること
で、筐体７内部の温度並びに湿度を制御するため、タン
ニンの含有量が少なくまた酸化酵素の活性が低いため、
従来紅茶製茶に適していなかった緑茶用茶葉の発酵を促
進する。また温水もしくは蒸気はノズル６によって筐体
７内に供給するので、筐体７内の雰囲気を加熱するとと
もに、加湿する（ほぼ飽和水蒸気量）。更に筐体７内部
の温度を２５℃〜３５℃に保つので原料茶葉Ｌの葉温が
発酵に適した温度に維持される。更に筐体７内部の湿度
を９０％〜１００％に保つので発酵が促進される。更に
原料茶葉Ｌは緑茶用茶葉を用いるので、紅茶特有の香
味、水色などを具えた紅茶を製茶することができる。そ
の結果茶葉の応用範囲が広がり、茶葉の消費が拡大され
る。因みに、緑茶用茶葉を原料としたときの従来の自然
発酵による製品と、本発明による発酵による製品との比
較を表１に示す。According to the present invention, the raw material tea leaves L are withered, kneaded, loosened and sieved, fermented and dried to produce black tea, etc. 2 is installed, the raw tea leaves L are placed in this case 2, and the temperature and humidity inside the housing 7 are controlled by supplying hot water or steam into the housing 7. And the activity of oxidase is low,
Promotes fermentation of green tea leaves that were not previously suitable for black tea making. Further, since hot water or steam is supplied into the housing 7 by the nozzle 6, the atmosphere in the housing 7 is heated and humidified (almost saturated steam amount). Furthermore, since the temperature inside the housing 7 is maintained at 25 ° C. to 35 ° C., the leaf temperature of the raw tea leaf L is maintained at a temperature suitable for fermentation. Furthermore, since the humidity inside the housing 7 is maintained at 90% to 100%, fermentation is promoted. Further, since the raw material tea leaf L uses a tea leaf for green tea, it is possible to produce black tea having a flavor and a light blue color peculiar to black tea. As a result, the application range of tea leaves is expanded and the consumption of tea leaves is expanded. Incidentally, Table 1 shows a comparison between the conventional natural fermentation product using green tea leaves as a raw material and the fermentation product of the present invention.
【００３３】[0033]
【表１】 [Table 1]
【図１】本発明の茶葉の発酵装置の使用状態を示す骨格
的正面図である。FIG. 1 is a skeletal front view showing a usage state of a tea leaf fermentation apparatus of the present invention.
【図２】本発明の茶葉の発酵装置の他の実施例を示す骨
格的正面図である。FIG. 2 is a skeletal front view showing another embodiment of the tea leaf fermentation apparatus of the present invention.
【図３】本発明の茶葉の発酵装置の更に他の実施例を示
す骨格的正面図である。FIG. 3 is a skeletal front view showing still another embodiment of the tea leaf fermentation apparatus of the present invention.
１ 発酵装置 ２ ケース ３ 温度調整機 ４ 配管 ５ 循環ポンプ ６ ノズル ６ａ ノズル ６ｂ ノズル ７ 筐体 ８ ファン ９ ドレン口 １０ センサ Ｅ エゼクタ Ｓ 蒸気発生器 Ｌ 原料茶葉 1 Fermenter 2 Case 3 Temperature controller 4 Piping 5 Circulation pump 6 Nozzle 6a Nozzle 6b Nozzle 7 Housing 8 Fan 9 Drain port 10 Sensor E Ejector S Steam generator L Raw tea leaves
Claims (6)
分けし、発酵し、乾燥して紅茶等を製造する方法におい
て、前記発酵工程は筐体内部にケースを設置し、このケ
ース内に原料茶葉を配置するとともに、筐体内部に温水
もしくは蒸気を供給することで、筐体内部の温度並びに
湿度を制御して茶葉の発酵を促進することを特徴とする
紅茶等の製造工程における茶葉の発酵方法。1. A method for producing black tea etc. by withering raw tea leaves, withering, kneading, loosening and sieving, fermenting and drying to produce black tea, etc. In the fermentation step, a case is installed inside a casing. In the manufacturing process of black tea or the like characterized by arranging the raw tea leaves inside and supplying hot water or steam to the inside of the housing to control the temperature and humidity inside the housing to promote the fermentation of tea leaves. Tea leaf fermentation method.
筐体内に供給することを特徴とする請求項１記載の紅茶
等の製造工程における茶葉の発酵方法。2. The method for fermenting tea leaves in the manufacturing process of black tea or the like according to claim 1, wherein the hot water or steam is supplied into the housing through a nozzle.
保つことを特徴とする請求項１または２記載の紅茶等の
製造工程における茶葉の発酵方法。3. The method for fermenting tea leaves in the process of producing black tea or the like according to claim 1, wherein the temperature inside the casing is maintained at 25 ° C. to 35 ° C.
に保つことを特徴とする請求項１、２または３記載の紅
茶等の製造工程における茶葉の発酵方法。4. The humidity inside the housing is 90% to 100%.
The method for fermenting tea leaves in the process for producing black tea or the like according to claim 1, 2 or 3, characterized in that
を特徴とする請求項１、２、３または４記載の紅茶等の
製造工程における茶葉の発酵方法。5. The method for fermenting tea leaves in the process for producing black tea or the like according to claim 1, wherein the raw tea leaves are green tea leaves.
分けし、発酵し、乾燥して紅茶等を製造するにあたり用
いる茶葉を発酵させる装置において、この装置は密閉さ
れた筐体と、この筐体内に設置される茶葉を直接収容す
る一基または複数基のケースと、前記筐体内に温水もし
くは蒸気を供給するノズルと、前記ノズルから供給され
る温水温度を調整する温度調整機とを具えることを特徴
とする紅茶等の製造工程における茶葉の発酵装置。6. An apparatus for fermenting tea leaves used for producing black tea etc. by withering, kneading, loosening and sieving raw material tea leaves, fermenting and drying the tea leaves, which is a closed casing. A case or a plurality of cases for directly storing tea leaves installed in the housing, a nozzle for supplying hot water or steam into the housing, and a temperature controller for adjusting the temperature of hot water supplied from the nozzle. An apparatus for fermenting tea leaves in a manufacturing process of black tea or the like, which comprises:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP04514494A JP3546312B2 (en) | 1994-02-18 | 1994-02-18 | Fermentation method of tea leaves in the manufacturing process of black tea etc. |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP04514494A JP3546312B2 (en) | 1994-02-18 | 1994-02-18 | Fermentation method of tea leaves in the manufacturing process of black tea etc. |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPH07227210A true JPH07227210A (en) | 1995-08-29 |
| JP3546312B2 JP3546312B2 (en) | 2004-07-28 |
Family
ID=12711089
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP04514494A Expired - Lifetime JP3546312B2 (en) | 1994-02-18 | 1994-02-18 | Fermentation method of tea leaves in the manufacturing process of black tea etc. |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3546312B2 (en) |
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