JP2001086932A - Method and apparatus for producing pan-roasted tea or steamed and dried tea - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a no intuition-requiring method for producing pan-roasted tea or steamed and dried tea rich in nutrient and aroma ingredient, and high in catechin elution amount and physiological activity, and to provide an apparatus for the production of the above tea. SOLUTION: This method for producing pan-roasted tea or steamed and dried tea comprises such respective processes in serial order that throwing raw leaves in, heating them, issuing raw blurs, roasting and steaming, issuing filled steam, shaking leaves, taking them out to deactivate the oxidizing enzyme in the raw tea leaves in an airtight iron pot 1. Each process of the above is regulated with a timer according to the temperature of the pot followed by rolling and drying, or drying without rolling. Issuing raw blurs is done with the timer, roasting and steaming are done for >=90 s at 250-400 deg.C in the airtight iron pot, and the tea temperature is regulated at around 3-7 deg.C in rough rolling processes of roughly rolling the roasted leaves, rolling the result, counter-rolling, middle rolling, final rolling and firing drying.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing pot roasted tea or Tencha and an apparatus for producing the same.

[0002]

2. Description of the Related Art Japanese tea is generally classified into unfermented tea by a steaming method and a pot roasting method. In order to produce a flavorful tea, the tea is denatured by inactivation of oxidase from fresh leaves. Although the technology of the steaming method is almost completed, the technology of the pot roasting method is gradually improving.

[0003] The pot roasting method for producing pot roasted tea or Tencha includes the Aoyagi method and the Ureshino method. In the Aoyagi method, a small amount of raw tea leaves is put into an open pot, heated from below the pot, the temperature of the pot is raised, and roasted while stirring to release volatiles (aldehyde gas) and steam from the raw tea leaves, After high temperature treatment, it is a method of shaking the leaves while gently rubbing to inactivate the oxidase, rubbing for a short time, and then performing water drying several times to obtain jade green tea.

[0004] In the Ureshino method, fresh tea leaves are put into an inclined open kettle, the tea temperature is increased, and the mixture is stirred so as to release fresh blur (aldehyde gas), and then stirred so as to envelop the steam generated from the tea leaves. In this method, oxidase is inactivated by steam, and then kneading and water drying are performed to obtain jade green tea. Note that Tencha is dried without rubbing after inactivation of the oxidase.

[0005] In Japanese Patent Publication No. 1-49452, a closed pot is used in the roasting leaf step in the roasting method, and fresh leaves are introduced.
When performing the heating, fresh blurring, roasting, roasting steam, filling steam discharge, leaf shaking, and taking out the fresh leaf, the roasting pot continued the rotating heating state of the fresh leaf for 10 seconds, and the exhaust temperature reached 45 ° C to 80 ° C. It is sometimes sealed, and roasted leaves are subjected to pressure roasting and steaming for 30 to 90 seconds.

In the rough kneading step during kneading and drying by the conventional steam-making method, the discharge surface temperature is about 100 ° C., and the temperature is gradually lowered to about 70 ° C. to take out. Usually, a rough rubbing machine that can be used from 50 ° C. is used, and the same machine is used in the roasting method.

[0007]

When the above-mentioned roasting process of fresh leaves is automatically controlled by a closed pot, the tea temperature of the tea leaves during the process of heating fresh leaves, discharging fresh blur, airtight roasting steam, filling steam discharge, and shaking leaves. In order to measure the temperature inside the rotating drum, that is, the method of measuring the inner surface temperature of the drum and the temperature of the exhaust gas, the measurement of the inner surface temperature of the drum is affected by the inner surface temperature of the kettle, In the measurement of the temperature, the measurement temperature was not stabilized one by one due to the influence of the ambient temperature of the outside air, and therefore, the management of the temperature of the fresh-blur discharge in the roasting leaf process was proceeded by intuition.

Further, there is a problem that it is difficult to obtain tea leaves having a good flavor by the method for measuring the sealing time of 30 to 90 seconds or the temperature of the conventional rough rubbing machine.

Accordingly, the present invention provides a method for producing pot roasted tea or Tencha, which is rich in nutrients and aroma components without any intuition, and has a high elution amount of catechins and a high physiological activity, and an apparatus for producing the same.

[0010]

Means for Solving the Problems The method for producing pot roasted tea or Tencha according to the present invention comprises the steps of: injecting fresh leaves, deactivating fresh tea leaves in a hermetic pot, heating the fresh leaves, discharging fresh fog, roasting steam, filling. In the method for producing pot roasted tea or Tencha through a roasted leaf step in which steam discharge, leaf shaking, and take-out steps are sequentially performed, the steps are controlled using a timer according to the pot temperature set at 250 ° C to 400 ° C. In doing so, it is necessary to control the roasting and steaming for 90 seconds or more with saturated steam in which the moisture generated from tea leaves is higher than the atmospheric pressure steam, and then rub dry or dry without rubbing. Features.

Further, the apparatus for producing pot roasted tea or Tencha according to the present invention comprises the steps of charging fresh leaves for inactivating oxidase of fresh tea leaves in an airtight pot, heating the fresh leaves, discharging fresh bokeh, roasting steam, discharging filled steam, discharging leaves. The roasting leaf process of shaking and taking out sequentially, rough rubbing,
It is a device to go through kneading, roasting, medium kneading, fine kneading, kneading drying process in hot drying, or heating main drying, tree stalk separation, heating kneading drying, and the passing time until roasting leaf drying An operation unit for setting the temperature, a unit for detecting the input amount of the fresh leaves, the passage time and the temperature, and the detected passage time and the pot temperature of 250 ° C.
The control unit controls the roasting and steaming for 90 seconds or more with saturated steam whose moisture generated from tea leaves is higher than the atmospheric pressure steam by comparing the set value of ~ 400 ° C with the timer. And

[0012]

DETAILED DESCRIPTION OF THE INVENTION The present invention determines the input amount of fresh leaves,
The outer wall of the pot temperature is measured, and the passing time in each stage of heating of fresh leaf, discharging of fresh blur, steaming in closed stir-fry, and shaking of the leaves is controlled by a timer according to the temperature. Was measured from 30 ° C. The reason for such a configuration is as follows.

According to the present invention, the temperature of the pot is measured by an outer wall temperature sensor when a fresh leaf is put through, a fresh leaf is heated, a fresh blur is discharged, a roasting steam, a full steam is discharged, a leaf is shaken, and a roasting leaf is removed. Rotating agitation, suction / intake fan, furnace strength, leaf swing, fresh bokeh discharge, theoretically about 8 tea leaves
If the temperature is reduced to 0 ° C. and the liquid is sucked and discharged, the problem can be solved.

[0014] However, the tea temperature in the machine is affected by the ambient temperature because one of them is an open rotary kettle, and the time until airtightness is not uniform, and stable roasted leaves cannot be automatically performed. When the test was repeated for the time until sealing, a timer was incorporated, and it was found that the time control could accurately perform the roasting. In other words, the temperature of the pot is measured with a near-infrared thermometer, and when it is closed at the setting of the exhaust temperature of the raw blur, the sensor of the exhaust temperature is affected by the outside air temperature. It was troublesome. Therefore, the setting of the input of the fresh leaves and the heating of the fresh leaves were set by a timer, and the time was measured and compared, and the timer was incorporated into the sequence.

Conventionally, when the sealing time is 90 seconds or longer, the tea leaves are browned or the odor is lost as in the steaming method. However, the oxygen partial pressure is reduced by 90 minutes or more in the steaming method. It was extremely less than the tea leaves in the middle, and fragrance components and other nutrients were oxidized during roasting and steaming. The catechins in tea leaves are roasted and steamed for 90 seconds, 100 seconds, 110 seconds,
It was found that the cell tissues became more brittle and the elution of catechins increased as the roasted leaves were subjected to 120 seconds, 130 seconds, 140 seconds, and 150 seconds, and the absolute pressure in the kettle was increased and roasted. On the other hand, the amount of catechins in the dry matter was roughly equivalent to the steaming method, but unlike the steaming process in the steaming method,
In the roasting leaf process, it was found that the oxygen partial pressure of fresh leaves was reduced and nutrients were not oxidized, so that nutrients with high physiological activity were generated. However, if the time exceeds 170 seconds, the tea leaves become brittle and become powdered tea.

[0016] The subsequent leaf swing is set by a timer as before, and in the rough rubbing and drying step, the discharge surface temperature is about 10
When it was introduced at 0 ° C. and taken out at 70 ° C., the tea temperature became high and it became dry, and it was impossible to remove the core water of the tea leaves and remove the tea leaves. Therefore, when the air volume was reduced by half compared to the conventional method, and the air was discharged at a temperature of about 75 ° C and taken out at 45 ° C, the core water was removed on average at a tea temperature of around 37 ° C, and good tea leaves were obtained. Was done. Therefore, an instrument capable of measuring the discharge surface temperature of 35 ° C. or more was provided.

According to the production method of the present invention, catechins in tea leaves are 180 ml per 3 g of the tea body and the temperature of hot water is 9
After leaching to 0 degrees or more, 20 mg in 100 ml to 200 m
g is eluted, and 5% to 20% by weight of dried roasted tea can be prepared.

As described above, the present invention is to control each process based on the above-mentioned respective measured values, and the apparatus further comprises a pot roasted tea for controlling the numerical values detected by the above-mentioned respective measuring units. Manufacturing equipment.

After the roasted leaves, the tea is dried without rubbing as before.

FIG. 1 is a front sectional view showing an example of a stir-fry apparatus of the present invention, FIG. 2 is a plan sectional view of the same, FIG.
It is a front view which shows the mechanism of an airtight lid.

The fryer main body 1 has a cylindrical shape formed of a heat-resistant and heat-conductive material such as a steel material, and one side thereof is openable and the other side is constituted by a mesh surface 2. The roasting pot opening portion 3 is configured such that a disk 4 with a mesh can be fitted into and removed from the opening of the roasting pot main body. This netted disk 4
Has a meshed disk opening 5 at the center, a meshed portion 6 around the opening, and a meshed disk fitting portion 7 with the frying pan opening 3 at the peripheral frame. Outside the netted disk 4, a plate-shaped airtight lid 8 covering the net portion 6 and the netted disk opening 5 of the netted disk is provided with an airtight lid fitted around the peripheral edge of the airtight lid 8. The mating portion 9 and the projection 10 of the peripheral frame of the meshed disk 4 are fitted to each other to form the mesh portion 6 of the meshed disk 4.
And the opening 5 so that the fitting can be released.

An airtight lid 11 that can move horizontally so as to cover or open the reticulated surface 2 of the roasting pan main body 1.
Having.

During the operation of the stir fry, the fryer main body 1 is provided with, for example, a gear 12 on the outer surface of the fryer main body, and the gear is meshed with a rotary drive gear 13 to be rotated.

Further, volatile substances such as "raw blur" generated during the work are discharged to the outside of the reticulated surface 2 side of the fryer main body 1, and the temperature in the fryer is lowered at the end of the work. Are provided.

In order to prevent the pressure inside the fryer 1 from excessively increasing during the fryer operation, a steel pipe 18 opened in the fryer is provided at the center of the fryer 1 on the side of the mesh-like surface 2. At its tip, a pressure gauge 19 and a safety exhaust valve 20 are provided.

The horizontal movement of the netted disk 4 and the airtight lid 8 and the contact and detachment mechanism at the position corresponding to the opening portion 3 of the roasting pan are performed by the netted disk 4
And the airtight lid 8 are inverted, expanded or contracted or moved up and down, and horizontally moved.

As shown in FIG. 3, the screened disk 4 of the apparatus of the present invention is provided with a screened disk support frame 27 at the outer edge of the screened disk 4, and the screened disk support frame 27 is mounted on the support frame 27. An arm 28 is continuously provided, and one end thereof is supported by a support shaft 29 installed in parallel with the fryer main body 1. The meshed disk support frame 27 and the outer edge of the meshed disk are rotated in accordance with the rotation of the roasting pan body fitted with the meshed disk 4 even if the frame 27 is fixed by the roller 30. Is configured.

The hermetic lid 8 is rotatably pivoted at its center with an airtight lid support arm 31 which is attached to a support shaft 29 on which the meshed disk support arm 28 is supported. It is supported on the outside of the screened disk supporting arm 28.

With such a structure, the netted disk 4 and the airtight lid 8 have the lengths of the support arms 28 and 31 respectively. If the lid 8 is set to a length that can be installed at a position corresponding to the opening 5 and the net 6 of the netted disk 4, each of the support arms 28, 31 is supported by the support shaft 29.
Can be inverted and positioned, and can be separated from the corresponding position of the open portion 3 of the roasting pan body 1. The positioning of the meshed disk 4 and the airtight lid 8 is determined by the support arms 28.
Can be performed not by inversion but also by expansion and contraction of the support arm 28. Then, each netted disk 4 and the airtight lid 8 are supported by the support shaft 29.
It can be supported horizontally and move horizontally.

With the above-described configuration, it is possible to appropriately set a state in which the meshed disk 4 is fitted to the open portion 3 of the roasting pot main body and the airtight lid 8 is further fitted, that is, a closed state.

On the other hand, on the opposite side of the opening 3 of the fryer main body 1, a fitting portion 33 which fits with a peripheral edge projection 32 of the fryer main body 1 is provided on the peripheral edge, and the airtight lid 11 which moves horizontally is provided. Is provided. The horizontal movement of the airtight lid 11 can be performed, for example, by means of hydraulic pressure or the like along a tubular body of the steel pipe 18 that is led out of the stirrer body.

An outside temperature sensor 34 for sensing the temperature of the tea leaves and an outside wall temperature sensor 35 for sensing the outside wall temperature of the fried kama are provided outside the fryer main body 1 to control the temperature of the fryer. .

In the raw tea leaf supplying machine of the present invention, the raw tea leaf supply port 39 of the raw tea leaf supply section 36 passes through the rail 40 from the inclined fresh leaf supply conveyor 14 via the measuring conveyor 16 supported by the spring 15. It is installed so as to move horizontally and abut the opening 5 of the disk 4 with mesh.

The fire bag 41 of the fry-leaf apparatus of the present invention is a fire bag room having a heating section 42 at the bottom, an exhaust port 43 at the top, and an opening at the center for accommodating the fryer main body 1, and is generally fire-resistant. It is made of a material, for example, steel. It is better to use a gas burner as the heating unit 42 and to enable switching between high and low so that the heating can be adjusted. Further, it is desirable that the exhaust port 43 can adjust the temperature in the fire bag 41 by the exhaust adjusting valve 44.

According to the fry-leaf method of the present invention, the disc 4 with a mesh is fitted to the fryer main body 1 and the airtight lid 8 is detached from the position corresponding to the fryer.
At the position where the other airtight lid 11 is released from the fryer main body,
While rotating the roasting pot main body, the safety exhaust valve 20 of the steel pipe 18 is adjusted to the desired absolute pressure, and the suction / intake air fan 17 is rotated to exhaust. Then, the heating part 42 at the lower part of the fire bag 41 is started, and the roasting pan main body 1 and the netted disk 4 fitted to one side are rotated, so that the roasting pan main body 1 is heated.

When the outer wall surface of the fryer main body 1 has reached about 250 to 400 ° C., the raw tea leaf supply part 36 is moved horizontally, and the raw tea leaf supply port 39 is brought into contact with the central opening 5 of the netted disk 4. Touch
Then, the raw tea leaves are sequentially fed into the fryer main body 1 from the supply port 39 by the feeder 38 of the raw tea leaf supply unit 36. The supply amount varies depending on the volume of the roasting pan 1 and the type of tea leaves, but is about 10 kg to the volume of the approximately 760 liter roasting pan. After the raw tea leaves have been supplied into the fryer main body 1 in this way, the raw tea leaf connecting portion 36 is separated from the fryer 1. The raw tea leaves supplied in the roasting pot 1 are heated while being stirred, and the initial volatile components (raw blur) in the raw tea leaves are generated.
This is exhausted from the suction / intake air fan 17 and discharged from the roasting pan 1 to the outside. Thereafter, the airtight lid 8 is immediately fitted so as to cover the opening 5 and the net portion 6 of the disk 4 with mesh.
Is horizontally moved and fitted into the fryer main body 1, and the fryer 1 is sealed. During this time, the fryer body 1 continues to be heated and rotated, the pressure in the fryer 1 is about 1.2 kg (absolute pressure), and the tea temperature is 10
Perform roasting and steaming at about 2 to 104 ° C. During this time, the tea leaves in the fryer become saturated steam in which the moisture generated from the tea leaves is higher than the atmospheric pressure steam, and the tea leaves are rotated and agitated in this steam, so that the oxidase in the tea leaves is deactivated. Can be done completely.

Then, the airtight lids 8 and 11 on both sides are horizontally moved to be separated from the fryer main body 1. Then, the suction air fan 17
More air is taken in, the temperature inside the fryer 1 is reduced by removing the filled steam, the heating state of the heating unit 42 is reduced, and the tea temperature 8
The rotation and stirring of the tea leaves are continued at about 0 to 60 ° C., and the leaf shaking operation is performed. By this operation, the leaves can be shaken without causing "tearing" of the tea leaves.

Thereafter, the heating by the heating unit 42 is stopped,
After the temperature of the roasting pan 1 is further lowered, the disk 4 with the mesh is moved and released from the roasting pan main body 1, and the suction / intake air fan 17 is rotated in the reverse direction to the air supply, and the roasting pan while performing strong air blowing. When the main body 1 is rotated in the reverse direction, the fried leaves move, and the fried leaves fall from the lower end of the fryer main body opening 3 and are taken out.

The heating of the tea leaves of the apparatus according to the present invention can be further improved by using a method of heating the tea leaves by far infrared rays in combination with the heating section 42. In order to adopt this method, a far-infrared ray is applied to the inner wall surface of the roasting pot of the far-infrared ray generator and / or the inside of the roasting pot of the steel pipe 18 at the tip of the protruding portion.

The type and shape of the far-infrared ray generator used for this purpose are not specified, and the electric energy and the heat generated by the heating unit are converted into far-infrared rays, released to the outside, and radiated onto the tea leaves in the fryer. Anything that can be heated is sufficient. This far-infrared irradiation can increase the heating rate of the tea leaves, has the advantage that chlorophyll of the tea leaves can be kept dense and the flavor can be kept.

When fried leaves are manufactured using the fried leaf apparatus of the present invention, the management of temperature and time in each step such as fresh bokeh discharge, roasting steaming, and shaking of leaves is performed by inputting raw tea leaves of the apparatus of the present invention.
Heating of roasting pot, discharging of fresh bokeh, roasting steaming, leaf shaking, extracting tea leaves, adjusting the temperature of the furnace according to the properties of the tea leaves, rotating and reversing the roasting pot, adjusting the temperature, sucking Automatically control the rotation and reverse rotation of the air fan, and the speed adjustment, opening and closing of the fitting part, fitting time and leaf swing time, and taking out operation in the sequencer to perform good and stable operation any number of times. be able to.

As described above, when the method of the present invention is performed by automatic control, a temperature sensor (outer wall temperature sensor) 35 is attached to the outside of the cylindrical roasting pan of the apparatus of the present invention, and the outside of the roasting pan is mounted. An ambient temperature sensor (exhaust gas temperature sensor) 34 for detecting the temperature in the stirrer is provided near the intake / fan fan, and a timer is provided. These temperatures, roasting of the roasting pot,
Reverse rotation, meshed disk fitting, disengagement, airtight lid fitting, disengagement, rotation, stop, reverse rotation of the air supply / discharge fan, operation of the raw tea leaf supply unit,
The stop, the operation of the air supply, the stop, and the adjustment of the rotation speed of the roasting pan and the suction / inlet air fan are performed by an inverter, and these are stored in a sequencer.

FIG. 4 is a block diagram of the control device. The measured values are stored in the CPU (Central Processing Unit) in FIG. 4, and the EPROM is an erasable / writable read-only ROM. A control program for executing the program, an arithmetic program, and the like are written. The RAM is readable and readable to a predetermined address. The control device mainly controls the amount of fresh leaves to be selected from the measured input data and the pot temperature. Calculate and add raw tea, heat, unblur,
It controls roasting, filling steam discharge, leaf shaking, and removal.

Therefore, the input amount of fresh leaves is controlled to a predetermined amount in a batch system, controlled by a leaf feeding machine, the outer wall temperature is controlled by adjusting the combustion, and the suction / intake air fan and the rotatable rotation of the roaster are controlled. ,
Controls opening and closing of the outer lid and inner lid.

[0045]

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 and FIG.

Using a cylindrical roasting pan of about 760 liters, the roasting pan main body 1 is rotated by the driving gear 13 at a speed of about 30 times for one minute, and the large and small burners of the heating section 42 below the fire bag 41 are ignited. By using the outer wall temperature sensor 35 provided on the outer wall of the roasting pan, the disk 4 with the net is moved to the roasting pan body 1 until the temperature of the inner surface of the roasting pan reaches about 300 ° C. 21
The fitting portion 7 of the disk with mesh is fitted to the periphery of the hook main body opening portion 3.

When the pot temperature reaches 300 ° C., the raw tea leaf supply unit 3
6 is moved by the rail 40, and the raw tea leaf supply port 39 is brought into contact with the meshed disk opening 5, and the raw tea supplied from the hopper 37 is sequentially fed from the raw tea leaf supply port 39 by the raw tea leaf supply port 39. It is supplied to the fryer main body 1 through the opening 5. A single supply is about 10 kg.

After the supply of the raw tea leaves has been completed in one minute, the raw tea leaf supply section 36 is moved by the rail 40 and separated from the disc 4 with mesh. In this state, the raw tea leaves in the roasting pot main body 1 are stirred by the leaf collecting plate 45 in the roasting pot under heating for 10 seconds under the rotation of the main body 1. During this time, the temperature of the leaves
Increase to 60-70 ° C.

Next, the suction / intake air fan 17 is rotated in the direction of the intake air, and the “fresh blur” emanating from the fresh tea leaves generated in the fryer is discharged out of the fryer for 70 seconds. During this time, the raw tea leaves rise to 80 ° C.

The air suction fan is stopped, the airtight lid 8 is moved horizontally, and the fitting portion 9 of the airtight lid 8 is moved to the projection 10 of the disk 4 with mesh.
At the same time, the airtight lid 11 on the opposite side of the net-attached disc 4 is horizontally moved to fit the fitting portion 33 of the airtight lid 11 with the peripheral edge projection 32 of the roasting pan body. Rotate and heat until the absolute pressure in the fryer is about 1.2 kg and the tea temperature is about 102 to 104 ° C, and roast and steam the tea leaves for 2 minutes and 40 seconds.

After the roasting and steaming time has elapsed, the heating burner 42 is turned off to a small size, and the temperature of the inner surface of the fryer is reduced to 3 times.
The temperature is reduced from 00 ° C. to about 250 ° C., and the airtight lid 8 is separated from the meshed disk 4 and further moved upward. At the same time, when the airtight lid 11 is moved horizontally and separated from the fryer main body 1, the filled air is instantaneously discharged in 3 seconds.

The suction air fan 17 is rotated in the direction of the suction air to discharge the filled air, the inside of the fryer is cooled to a low temperature, and the tea temperature is 60 to 7
When the temperature reaches about 0 ° C., the suction / intake fan 17 is rotated as it is to perform a leaf swing operation for about 1 minute and 30 seconds, and then the heating burner 42 is turned off.

After the temperature of the roasting pan has been lowered in the manner described above, the meshed disk 4 is separated from the opening portion 3 of the roasting pan by the braided disc supporting arm 28, and the drum of the roasting pan is rotated in reverse to suck the drum. The air supply fan 17 is rotated in the reverse direction of the air supply, and the tea leaves are taken out in 10 seconds while being pressed, and cooled. The tea leaves taken out can be rubbed and dried or dried without rubbing to obtain crude tea.

Table 1 shows the results of an analysis of kamairi tea obtained by the production method according to the present invention.

[0055]

[Table 1] It can be seen that in the pot-grilled tea obtained by the production method of the present invention, a large amount of catechins are extracted as compared with the conventional steaming method.

The fry-leaf method and fry-leaf apparatus of the present invention can be used not only for Japanese green tea but also for semi-fermented tea, fermented tea, and enzyme treatment and drying of herbs.

[0057]

According to the present invention, roasting leaves and rubbing dry without relying on human intuition, or drying without rubbing,
Processing can be performed by timer control based on the passage time and temperature of tea leaves, and the amount of fresh leaves and the temperature of the pot, and crude tea can be converted to FA in the same manner as in the steaming method. Can be. Furthermore, the roasted leaf process is also useful for inactivating the residual oxidase of semi-fermented tea and fermented tea. It is also useful for drying herbs and the like.

When the roasted leaves are dried, a large amount of catechins are eluted based on the passage time of tea leaves, the temperature, and the input amount of fresh leaves to produce desired quality Japanese tea containing effective catechins. be able to.

[Brief description of the drawings]

FIG. 1 is a plan sectional view of an example of a stir-fry apparatus of the present invention.

FIG. 2 is a front sectional view of the stir-fry apparatus of the present invention shown in FIG.

FIG. 3 is a view showing a mechanism of a disk with a net and an airtight lid according to another example of the stir-fry apparatus of the present invention.

FIG. 4 is a block diagram of an example of a control device according to the present invention.

[Explanation of symbols] 1: Fryer body 2: Mesh-like surface 3: Fryer open section
4: Disc with mesh 5: Opening of disc with mesh 6: Net 7: Disc fitting portion with mesh 8: Airtight lid 9: Fitting portion with airtight lid 10: Disk projection with mesh 11:
Airtight lid 12: Gear 13: Drive gear 14: Fresh leaf supply conveyor 15:
Spring 16: Measuring conveyor 17: Inlet / air supply fan 18:
Steel pipe 19: Pressure gauge 20: Safety exhaust valve 21: Disk horizontal moving rod with mesh 2
2: Support member 23: Disc support with mesh 26: Airtight lid support 2
7: Netted disk support frame 28: Netted disk support arm 29: Support shaft 30: Roller 31: Airtight lid support arm 32: Peripheral projection 33: Fitting part 34: Exhaust temperature sensor 35: Inner wall temperature sensing Machine 3
6: Raw tea leaf supply section 37: Hopper 38: Feeder 39: Raw tea leaf supply port 40: Rail 41: Fire bag 42: Heating section 43: Exhaust port 4
4: Exhaust control valve 45: Leaf collecting plate

Claims (5)

[Claims] 1. A roasted leaf process in which the steps of injecting fresh leaves, heating fresh leaves, discharging fresh bokeh, roasting steam, filling steam discharge, shaking leaves, and removing are sequentially performed to inactivate oxidase of fresh tea leaves in an airtight pot. In the method for producing pot roasted tea or Tencha, the above processes are controlled using a timer in accordance with the pot temperature set at 250 ° C to 400 ° C. Control roasting with saturated steam at a higher temperature than atmospheric pressure steam for 90 seconds or more.
A method for producing pot roasted tea or Tencha, comprising drying by kneading or drying without kneading. 2. After leaching the temperature of hot water to 90 ° C. or more with 180 ml of catechins in tea leaves in 180 ml per 3 g of tea body,
2. The method for producing pot roasted tea and tencha according to claim 1, wherein 20 to 200 mg is eluted in 0 ml and 5 to 20% by weight is contained in the dry matter. 3. The method of claim 1, wherein the saturated steam in which the moisture generated from the tea leaves is higher than the atmospheric pressure steam is controlled by using a pressure exhaust valve. Production method. 4. A roasted leaf process in which a fresh leaf is oxidized enzyme deactivated in a hermetically sealed kettle, a fresh leaf is input, a fresh leaf is heated, a fresh blur is discharged, a roasting steam, a filled steam is discharged, a leaf is shaken, and a takeout is sequentially performed. A device for roughing, rubbing, roasting, medium rubbing, fine rubbing, rubbing and drying in a hot-drying process, or heating and main drying, wood stalk separation, and heating and kneading drying. Operation section to set the passage time and temperature until
The passage time and temperature detector, the detected passage time and the pot temperature are compared with the set values of 250 ° C to 400 ° C, and the bokeh is discharged using a timer, and the moisture generated from the tea leaves is higher than the atmospheric pressure steam. A controller for controlling roasting and steaming with saturated steam for 90 seconds or more. 5. The apparatus for producing pot roasted tea or tencha according to claim 4, further comprising a pressure exhaust valve for controlling saturated steam in which moisture generated from tea leaves is higher than atmospheric pressure steam.