JPS58850A - Firing and drying method of green tea leaf - Google Patents

Abstract

PURPOSE:To dry leaves of green tea in the extended shape without losing the flavor thereof, by agitating leaves of green tea side by side in a cylindrical roasting vessel havong many leaf collecting plates, and heating the leaves with an external heat source. CONSTITUTION:Fine rolled leaves of green tea are poured from an introductory port 6 onto leaf taking out and collecting plates 3 in a drum 1 and accumulated side by side on leaf collecting plates 2 in the shape of extended leaves, and the drum 1 is simultaneously rotated by the driving of a motor 11 through a reduction gear 12 and a drum rotating shaft 5. A fan 4 is rotated through a clutch 14. A reciprocative motor 16 is driven to reciprocate a mechanism bed 15 for rotating the drum 1 by links 17 and 18 and reciprocate the drum rotating shaft 5 and the drum 1. The drum is heated by the radiant heat by heating with a heat source 10 from below to dry the leaves of the green tea. AFter completing the drying step, the motor 11 is reversed to remove the clutch 14, open a closing and opening door 7 and take out the collected leaves of green tea from a taking outlet 8.

Description

[Detailed description of the invention] The present invention aims to obtain elongated leaves having a flavor unique to Chaikama tea.
This relates to a method of pasteurizing and drying tea leaves after thorough rolling and drying.

In the process of making stretched tea, in order to maintain the shape of the mid-autumn tea,
Since the tea leaves after rolling and drying are still flexible, they need to be pasteurized and dried in their original shape.Therefore, in the past, tea leaves were left in the shape after rolling on a fixed shelf or a movable shelf. However, according to the nature of the tea leaves and the amount of processing, a method of applying hot air to the left tea leaves to solidify them in mid-autumn, the so-called hot air heating and pasteurization method, was adopted.

The present inventor has previously invented a method for producing roasted roasted tea, and has provided a tea with a flavor unique to kettle roasted tea, which cannot be obtained from steamed tea.

(41 Kaisho 53-101597). When tea*' produced by this method is pasteurized and dried, if the above-described hot air heating pasteurization method is used, there is a risk that the unique flavor of the straw-fried p tea of the above invention will be lost in this factory. It was,
In order to prevent the loss of the flavor, if one heating session was conducted for the roasted straw, the softness of the tea cake after rolling and drying made it impossible to heat and dry the leaves for a long time.

Therefore, the inventor of the present invention conducted extensive research on a method to prevent the loss of flavor by heating the carefully rolled and dried tea IN in the shape of the stretched leaves, and also to heat and dry the tea in the shape of the stretched leaves. The tea confectionery after thoroughly rolling and drying is placed in a cylindrical stir frying pot equipped with a large number of leaf collecting plates, and is stirred by rotating and reciprocating the tea cakes with the stirrer. By heating and drying the tea leaves during roasting, we have completed a method for heating and drying the leaves in their stretched state.

For example, the stir-fry pot used in the present invention is made of zelkova as shown in the attached drawings.
Leaf collecting plates 121 are provided at approximately equal intervals within the cylindrical drum iII, and a take-out leaf collecting plate i31 having an inclination is inserted between the seven. (See Figure 2.3.) This drum (II is supported by a shaft (5) that is in common with the 7-inch (41) in contact with the liI.Then, the tea leaves are placed in the middle of the drum (1) (7). Input O (61, lower KR opening/closing door 1) At the same height as this is the tea delivery date (8).This drum ill and fan illi are housed inside the casing (91, and the input O+g+, * Exit +8) is open.

Cushing (There is a heat source αq at the bottom of 91. Drum il
1 and 7A/(41 bearing shafts (51 is a double tube type shaft consisting of a 7A rotation shaft and a drum rotation shaft, and the drum rotation shaft is connected to an electric motor + IIIK via a reduction gear uf, and a 7A/Revolution The shaft aSri is connected to the power supply 11v via the clutch ahi.These drum rotating machines St are connected to the drum rotating machine St.
I5) It is placed on the rotating mechanism table (to), and this table tLJ is connected to the reciprocating electric motor @ aS via the link αD or via. It is placed on this stand α9rtray 111 so as to be able to reciprocate on rollers.

As the fried rice used in the present invention, the above-mentioned
), so the finely milled tea is poured into the inlet (6) onto the collecting board (:I) in the drum, and this tea 1174
are stacked in parallel in an elongated manner on the leaf collector plate +21. At the same time, the drum rotates the drum rotation shaft (5) via the p reduction gear 112 by driving the electric *aV, and as a result, the drum (I
I rotates. Next, at the same time, the fan rotation shaft a3 rotates through the clutch aJt- by driving the electric motor @aυ, thereby rotating the fan (4). A reciprocating electric motor @ as k is driven and reciprocated by a link llηIaa to the Sidra five rotation mechanism stand as', and the drum rotation shaft 15 is connected to this mechanism.
) is to be made to reciprocate. As the drum (1) is rotated and reciprocated in this manner, the rolled tea confectionery accumulated on the leaf collecting plate 11 rotates while moving vertically into the drum while remaining stretched, and the heat source fiQ from below Due to the heating caused by the eaves heat, it is slightly heated and dried.

Then, as the drum rotates, the feeding section moves upward one by one, and gradually falls from the leaf collection board at the top and collects on the collection board casing or the bottom of the drum. The inside of the drum ilJ is constantly heated by an external heat source aSK, and is also ventilated by a fan (41).When this drying process is completed, the electric @aMf is rotated in reverse. When the clutch A4T, which is connected to the fan rotation axis, is removed, only the trim rotates in the reverse direction.
do. And when I opened the opening/closing door ryI, the dry tea rope Fi
They gather from the slope of the take-out collecting plate (31) toward the opening 17r, and are taken out from the take-out port (8).

The present invention relates to tea confectionery produced by a known method and dried by rolling the tea leaves, particularly preferably by the method for producing fried rice tea (% opening/closing 53-101597) previously invented by the present inventor. The dried Kucha leaves are placed in a frying pot in which a large number of the above-mentioned S plates are arranged side by side, and the pot is heated from the bottom while rotating and reciprocating. The dried tea leaves are stirred by the rotation and reciprocating motion of the frying pot, and heated for 11 minutes until they are air-dried to a fIk of 11 degrees, with no discoloration or deterioration of the tea, and an extra flavor. It is heated and dried to prevent the ingredients from escaping.
The degree of drying in the kettle and the drying time are adjusted as appropriate depending on the humidity of the tea confectionery and the amount of tea leaves added, but it is usually 70 to 90 °C, 2
The dormitory will be treated in 0-30 minute intervals. After drying is completed in this way, the dry tea confectionery is stretched and has a water content of about 5.5, which is what is called rough tea. This aracha is a type of Narecha (A-haired tea) and has a flavor unique to Kama-Icha.

The coarse tea obtained in this way is then subjected to a final pasteurization process. In this case, if you stir the nine-cylindrical fried rice with a large number of leaf collecting plates similar to the above-mentioned pasteurization and drying while rotating and reciprocating it, and perform external heating, there will be less friction between the tea leaves and JJ&#i. As a result, the white flavor is less likely to occur, and the generation of powder is reduced, and the heat used for heating fried rice for a long period of time is used for both the pasteurization and final pasteurization, so the tannins are converted to catechins and the rice is left to dry naturally. The unique flavor of Kama-Icha is obtained by enclosing the excess flavor components and preventing them from escaping without causing discoloration or deterioration of the tea confectionery, and because it is used again for finishing heating,
Fried ≦ Sweet Suzukuzutsu unique to tea! Tea with a strong flavor and a dark finish is elongated and marketable, and it is possible to obtain elongated tea leaves that are easy to replace.

[Brief explanation of the drawing]

FIG. 1 shows the method of the present invention. (1): Drum (2: Leaf collecting board (81: Take-out leaf collecting board (41: Fan (5): Shaft
(61: Tea leaf inlet (7I: Opening/closing door (8)
: Brown S* outlet (91: Casing Qll: Heat source aIl: Electric motor α2: Reduction gear α hot water: Fan rotating shaft I: Clutch αS double drum rotation mechanism stand σ: Reciprocating motor aη, 1111: IJ link α9 = Rail rB Nirolla Patent Applicants: Eguchi, Hirayoshi, Ito, Mamoru Tadashi (and 1 other person) Figure 2 Figure 3 Procedural Amendments September 20, 1980 Director General of the Patent Office Kazuo Wakasugi 1, of the case Indication 11M56 Patent Application No. 95693 3, Person making the amendment 19 N-lineage with the cow M le 19 entry 4, agent 5, date of amendment order Showa year month day +1
) Line 10 of page 3 of the specification, ``And the drum + 11...'' appears from line 14 of the same page [...''. ' has been corrected as below. [Also, an opening (7) is provided on the side surface of the drum (11) near the base end of the take-out leaf collecting plate (3), and a tea confectionery inlet (61) communicating with the hopper (H) is formed in the center. drum'"
It is housed in a casing (9), and the casing is provided with an outlet (8). Note that (B) is a bucket for storing dried tea confectionery installed below the outlet (8). ” Page 4, line 6 [...] of the specification. J's back gaze Add the following. [The lower part of the casing (9) is provided with wheels (30) that move on the rails (19), and is connected to the drum rotation mechanism stand (15) through the connecting rod (31). It can reciprocate together with the rotating mechanism table (15), and the tea and sweets are always put into the middle drum (1), and the tea and sweets can be taken out from the opening 1 to the outlet (8) as described later. 3) Specification page 4, No. 15
From the line "The reciprocating electric motor (16)..." to the first line of page 5, "Make the reciprocating motion." is corrected as follows. "The reciprocating motor (16) is driven to drive the drum rotation mechanism (
By reciprocating the drum +11 and the casing (9) via the links (+7> and (18))
can be moved back and forth. (4) On page 4 of the specification, lines 15 to 12, "Ventilation is also provided by a fan (4)." is amended as follows. "The fan (4) also acts as a suction fan for the drum (11) to remove moisture from the tea and sweets in the drum (1)." (5) Page 5 of the specification, line 14 to page 15 Correct the line ``And when the door opens and closes...'' to ``By the reverse rotation of this drum + 11.'' (6) Correct all drawings as shown in the attached sheet.

Claims (1)

[Claims] l After thorough rolling and drying, the substrates were placed in a cylindrical fryer equipped with a large number of plate plates, and heated with an external heat source while being arranged in parallel in the pot while rotating and reciprocating. A method of pasteurizing and drying tea confectionery to make it 111% moldy.