JP2004194535A

JP2004194535A - Pan-roasted tea, method and equipment for producing the same

Info

Publication number: JP2004194535A
Application number: JP2002365081A
Authority: JP
Inventors: Minoru Muraoka; 実村岡; Nobuyuki Tanaka; 信之田中; Kazuhito Kugimoto; 和仁釘本; Hideo Miyazaki; 秀雄宮崎; Fumiko Yamaguchi; 史子山口
Original assignee: Saga Prefecture
Current assignee: Saga Prefecture
Priority date: 2002-12-17
Filing date: 2002-12-17
Publication date: 2004-07-15
Anticipated expiration: 2022-12-17
Also published as: JP3689404B2

Abstract

<P>PROBLEM TO BE SOLVED: To provide a new-type pan-roasted tea produced by making the best use of flavor and taste peculiar to pan-roasted tea; and to provide a method and equipment for producing a larger amount of the tea at a lower cost and in a shorter time in comparison with a conventional method. <P>SOLUTION: The method for producing the pan-roasted tea comprises the following processes: (a) a process of supplying and measuring raw tea leaves; (b) a process of continuously degreening the tea leaves where the raw tea leaves supplied in the process (a) are continuously roasted by heating to degreen an oxidative enzyme; (c) a process of eliminating powder where waste parts of leaves and stems, and scorched parts respectively produced in the process (b) of continuously degreening the tea leaves are eliminated; and (d) a process of continuously drying the tea leaves where the roasted tea leaves subjected to the powder elimination in the process (c) are continuously dried. <P>COPYRIGHT: (C)2004,JPO&NCIPI

Description

【０００１】
【発明の属する技術分野】
本発明は、釜炒り茶の製造方法、この製造方法で得られた釜炒り茶、およびその製造設備に関する。
【０００２】
【従来の技術】
釜炒り茶の製造技術については、特許文献１などに開示されている。図３は従来の釜炒り茶の製造設備の一例を示す図である。
【０００３】
（１）給葉＋生葉計量工程
原料である生葉茶葉を、連続的・安定的に炒り葉装置へ供給するため、輸送コンベヤとロードセルで構成された給葉＋生葉計量装置により、設定給葉量に基づき一定量ずつ供給することで、酵素殺青及び炒り葉程度の安定が図られる。
【０００４】
（２）連続炒り葉工程（殺青→揉圧→第１葉振るい→第二葉振るい）
原料となる生葉茶葉は、特許文献１に記載されているそれぞれ回転釜からなる連続炒り葉装置、第１葉振るい装置および第二葉振るい装置で加熱処理される。
【０００５】
連続炒り葉装置と第１葉振るい装置との間には酵素殺青生葉内の水分均衡を促すための揉圧装置を有している。３３０〜３５０℃前後に加熱された連続炒り葉装置で茶生葉中の酸化酵素を殺青処理し、第１葉振るい装置へ投入する（投入量は装置の公称処理量の７０〜８０％程度）。連続炒り葉装置で茶生葉中の酸化酵素を殺青し、続く第１葉振るい装置（２００〜２２０℃に加熱）、第２葉振るい装置（１３０〜１５０℃に加熱）工程により、釜特有の香味発揚と効率的乾燥により質量減５０％迄処理する（処理時間は１１〜１５分間）。
【０００６】
（３）計量工程
葉振るい処理から連続排出される茶葉を、続く揉捻工程における設定された処理量まで計量用プールとロードセルで構成された装置に一次的にプールする。この装置により、前工程の連続処理から回分処理工程に移行する。
【０００７】
（４）揉捻工程（装置の容量毎に回分処理する工程）
葉振るい処理後の茶葉を加圧装置が連結された揉鉢で構成された揉捻機へ投入し、葉振るい処理後の炒り葉水分むらをなくすため、茶葉に圧力を加えて回転揉みする（処理時間２０〜３０分間）。
【０００８】
（５）中揉工程（装置の容量毎に回分処理する工程）
揉捻処理後の茶葉を熱風発生装置と回転胴及び揉み手付き回転軸で構成された中揉機へ投入し、回転ドラム内で熱風を当てながら撹拌すると同時に、揉み手により茶葉を揉みながら乾燥する。排気温３５℃、処理時間３０分釜炒り製造の場合は、水乾前の予備的乾燥に用いる。
【０００９】
（６）水乾工程（装置の容量毎に回分処理する工程）
中揉処理後の茶葉を直火式の加熱装置と回転胴及び排気装置で構成された水乾機へ投入し、高温に加熱された回転ドラム内で攪拌乾燥しながら、独特の香味を発揚させる共に茶葉に締めを与える（排気温４０℃、釜底温度１３０〜１３５℃、処理時間２５〜３０分、質量減６８〜７０％）。
【００１０】
７）締炒工程（装置の容量毎に回分処理する工程）
水乾処理後の茶葉を直火式の加熱装置と回転胴及び排気装置で構成された締炒機へ投入し、高温に加熱された回転ドラム内で攪拌乾燥しながら、独特の香味を発揚させる共に茶葉に締めを与える（排気温４５℃、釜底温度１６０〜１７０℃、処理時間３０〜４０分、質量減７５％）。
【００１１】
８）乾燥工程（連続乾燥する工程）
締炒処理後の茶葉を熱風発生装置と通風孔型コンベヤで構成された乾燥機へ投入し、高温（７０℃）に加熱された熱風により、茶葉を連続的に通風乾燥する（処理時間３０分×２回処理、質量減７７％）。
【００１２】
【特許文献１】
特開平１１−１９６７６７号公報
【００１３】
【発明が解決しようとする課題】
前述のとおり、従来の製造は、給葉＋生葉計量工程から乾燥工程まで工程が多く手間がかかるという欠点があるだけでなく、従来の釜炒り茶については次のような問題点がある。
【００１４】
（１）製品品質に関する問題点としては、酵素殺青部において生葉を高温で炒り葉するため、原料である茶葉細胞が若い部分や葉茎の屑部分に焦げが生じ（生葉原料６０ｋｇに対し０．３〜０．８ｋｇ含水率６０〜６５質量％）、これらが混入した炒り葉原料をその後の工程で攪拌、揉圧操作工程を加えることにより、焦げによる品質劣化を招くケースかある。
【００１５】
また、酵素殺青時に発生した焦げの一部は、茶葉表面に止まらず、曲玉状に整形される工程で内部にまで入り込むため、再製・仕上げ工程においても分離除去する事が困難なため、製品化後の抽出過程で炭化物の澱が発生する問題かある。
【００１６】
（２）撹拌乾燥工程（中揉〜水乾〜締炒工程）において、高温（９０〜１７０℃／中揉工程の場合は乾燥温風温度、水乾及び締炒工程の場合はドラム内壁温度）ドラム中に含水率の高い（含水率Ｗ．Ｂ．１０〜４０％）処理茶葉生葉を投入した場合、効率乾燥の不具合（換気不良や揉み葉の旋転不良）から茶葉がむれる現象みられ、製品の色沢及び水色・香味とも著しく低下する。すなわち、色沢・水色は黄緑色から褐色傾向へ変化し、香味については、蒸れ香・蒸れ味等が発生する。
【００１７】
更に、上記殺青において発生した焦げ部分の一部を攪拌乾燥工程（揉み込み・攪拌整形）の中で茶葉整形中の内部へ巻き込むことにつながる。
【００１８】
（３）現状の連続炒り葉装置の場合、例えば、殺青部時間当たり公称処理量７５ｋｇで通常は最大能力の７０〜８０％の範囲で処理、１ロット毎の荒茶製造時間約３．５〜４時間であり、装置の構造上、生葉処理能力に限界が有り、大量処理には適さない。
【００１９】
そこで、本発明は、前記課題を解決するため、釜炒り茶独特の香味を活かした、新しいタイプのお茶を提供するとともに、このお茶を、従来の釜炒り茶の製法に比べて低コスト且つ短時間で大量に得られる製造方法および製造設備を提供するものである。
【００２０】
【課題を解決するための手段】
本発明の釜炒り茶は、給葉＋生葉計量工程から供給される茶生葉を加熱により連続的に炒り葉して酸化酵素の殺青処理を行う連続殺青処理工程と、前記連続殺青処理工程から連続的に排出される炒り葉を、前記連続殺青処理工程で発生する葉茎の屑部分、焦げ部分を除去する粉取り工程と、前記粉取り工程後の粉取りした炒り葉を連続的に乾燥処理する連続乾燥工程により製造される。
【００２１】
また、本発明の釜炒り茶製造設備は、給葉＋生葉計量装置から供給される茶生葉を加熱により連続的に炒り葉して酸化酵素の殺青処理を行う回転釜と、前記回転釜から連続的に排出される炒り葉を、前記殺青処理により発生する葉茎の屑部分、焦げ部分を除去する粉取り装置と、前記粉取り装置により粉取りした炒り葉を連続的に乾燥処理する連続乾燥装置を順次配置したこと特徴とする。
【００２２】
【発明の実施の形態】
図１は本発明の製造設備を示す図であり、この図を参照して本発明の工程を説明する。
【００２３】
（ａ）給葉＋生葉計量工程
図３に示す従来技術の給葉＋生葉計量工程と同様に、原料である生葉茶葉を、連続的・安定的に連続的に殺青処理する回転釜へ供給するため、輸送コンベヤとロードセルで構成された給葉＋生葉計量装置により、設定給葉量に基づき一定量ずつ供給する。
【００２４】
（ｂ）連続殺青処理工程
給葉＋生葉計量装置から供給される生葉原料を、特許文献１に記載された連続炒り葉装置の回転釜（鋼材釜の内壁にグレイアルミナを約０．２ｍｍ溶射したセラミック層を有する）のみにより連続的に炒り葉して酸化酵素の殺青処理を行う連続殺青処理工程のみを使用し、茶生葉の酸化酵素の殺青処理（殺青温度３５０〜３７０℃、処理時間８０〜１２０秒）のみを行うことを特徴とし、高温での殺青処理に伴い生葉原料水分の約２０〜２５％が水蒸気として排蒸される。
【００２５】
図２は本発明で使用する連続殺青処理を行う連続炒り葉装置の一例を示す概略図である。機枠１内に設けられたガンタイプバーナー２の上方に傾斜した円筒状の炒り葉用回転釜体３が配設されている。炒り葉用回転釜体３は外肩からモーターにより回転駆動される。炒り葉用回転釜体３の内面には、移動する茶葉が回転釜体３内で均一に炒り葉処理されるように複数の集葉板３ａが間隔をおいて配置されている。
【００２６】
炒り葉用回転釜体３の一端には、生葉投入口４が設けられ、生葉投入口４の下部には回転らせん５が設けられている。回転らせん５の軸は、中空で排蒸気パイプ６を兼ねており、排蒸気ファン７に連結されている。炒り葉用回転釜体３の他端の下部には、炒り葉用回転釜体３から排出される炒り葉を受ける受器８が配置されている。
【００２７】
前記構成の連続いり葉機では、生茶葉は、生葉投入口４から回転らせん５により炒り葉用回転釜体３の一端部側より供給される。供給された生茶葉は、炒り葉用回転釜体３内でガンタイプバーナー２からの直火により殺青処理が行われながら、自重により図２において右方に移動し、炒り葉用回転釜体３の他端部から排出され、受器８に落下し、次工程の粉取り工程にに送られる。
【００２８】
（ｃ）粉取り工程
回転釜から連続的に排出される炒り葉を付帯装置である回転式粉取り装置（回転部直径４０ｃｍ×長さ６０ｃｍ、回転胴部は３．３ｃｍ^２当たり２５の網目を有する、胴傾斜角０〜１４°の範囲で７段階可変可能、胴回転３６ｒｐｍ）で処理することで、酵素殺青に発生する葉茎の屑部分、焦げ部分を効率的に除去する。
【００２９】
（ｄ）乾燥工程
粉取り処理後の炒り葉は、従来技術の工程である図３に示す（２）揉圧、第１葉振るいおよび第二葉振るい、（３）計量工程、（４）揉捻工程、（５）中揉工程、（６）水乾工程、（７）締炒工程の８工程を全て経由することなく、連続的且つ直接的に乾燥工程へ投入する。乾燥工程では、従来技術では乾燥熱風約７０℃、所要時間３０分×２回処理で連続的に乾燥処理するのに対し、乾燥温度１１５〜１２５℃、所要時間１０〜１５分で連続乾燥する。
【００３０】
本発明では前記（ａ）〜（ｄ）の工程により、従来技術の回転・揉み込み工程を経由しないため、粉取り工程で完全除去出来ない焦げの巻き込みが防止できる。
【００３１】
また、従来技術の場合、最初の炒り葉・葉振るい工程は連続式、揉捻以降締炒工程は回分式のために工程切り替えの境である計量工程では、含水率５０％以上の炒り葉を約６０分以上堆積する工程が必要であるが、本発明はこれらの工程がないため、品質の劣化を抑えることが可能である。
【００３２】
乾燥工程から排出される乾燥茶葉を、ラセン式茎取り装置で処理することで、茶葉部と茎部を分離し、茶葉部のみを製品として供することができる。
【００３３】
【実施例】
１）茶生葉原料６０ｋｇ（生葉含水率Ｗ．Ｂ．７８％、Ｄ．Ｂ．３５４％）を下部側面に火炉を有した連続炒り葉機（２円筒１固定釜／第１円筒胴は酵素殺青工程、続く第２円筒胴は葉振るい前工程、次の固定釜は葉振るい後工程）の第１円筒胴（鋼材胴内壁にグレイアルミナ溶射層を有する）、直径３４ｃｍ×長さ２００ｃｍ容積約０．１８ｍ^３、傾斜角３°（１〜３°の３段階可変可）に連続投入（投入量１ｋｇ／ｍｉｎ）し、円筒外壁温度３７０℃／内壁温度３５０℃で酵素殺青処理すると、茶葉表面温度は約１１０〜１１５℃に達し、全茶葉の約４０％に火膨れの発現がみられた（この時の縮れ葉率８１．４％で、不変葉は１４．８％）。
【００３４】
なお、上記の様な条件であれば、種々の連続式炒り葉装置（２円筒１固定釜タイプ、１円筒２固定釜タイプ、殺青・炒り葉・葉振るい分割タイプ）においても製造が可能である。
【００３５】
２）酵素殺青時の第１円筒胴回転数は３４ｒｐｍ（インバーター制御により０〜３９ｒｐｍの範囲で無段階調整可）、排蒸量は０．５５ｍ^３／ｍｉｎ（インバーター制御により０〜１．８４ｍ^３の範囲で無段階調整可）で一分当たり胴容積の約３倍の排気を行い、この時の排蒸温度は９８〜１００℃で、炒り葉処理（通過）時間は９０〜１２０秒で、酵素殺青処理に伴う茶葉の質量減は約２０％であった。
【００３６】
３）次いで、炒り葉を回転式粉取り装置（（株）寺田製作所製ＤＳ−１）、寸メッシュ５号、胴回転３６ｒｐｍ、胴傾斜角４°で連続処理を行い、品質劣化要因物である焦げ等の茎葉屑０．７１ｋｇ（生葉原料換算０．８７ｋｇ）を排除した。
【００３７】
４）以降、従来技術の揉圧、葉振るい、揉捻、中揉、水乾、締炒といった一連の回転・揉み込みの全工程をスキップし、透気式連続乾燥機（（株）寺田製作所製ＮＤ６０−３）により、温風温度１２５℃、乾燥時間１０分で一次乾燥後、茎取り装置を用いて連続的に茎・葉を分離後、再び茶葉のみを同条件で乾燥処理を行う。
【００３８】
５）本実施例による生葉６０ｋｇ当たりの製茶時間は約１時間３０分で、従来技術の処理時間約４時間に比較して６０％以上の処理効率の向上がみられた。
【００３９】
また、荒茶加工に伴う光熱動力費（直接経費）についても、従来比約６０％まで削減できた。釜炒り茶製法別直接加工費の比較（円／荒茶１ｋｇ）は表１のとおりである。
【００４０】
【表１】

本実施例により得られた茶葉（荒茶）の官能審査値（普通審査法に基づく評価）並びに化学分析値（近赤外線分析法）を表２に示す。なお、同一圃場より適採された同質生葉原料を用いて、製法の違いによる比較を行った結果である。
【００４１】
【表２】

熟練した官能審査員により、上記実施例で得られた荒茶の品質について、外観及び内質面の５項目を審査した結果、従来技術により製造された玉緑茶が外観的には冴えて色沢は良好であったが、内質面である香気、水色、滋味についてはいずれも発明製法によるものが高い評価を得た。
【００４２】
表３に近赤外線分析法による荒茶成分値（乾物％）を示す。
【００４３】
【表３】

実施例により得られた荒茶と従来技術により得られた荒茶の成分分析の結果、同一生葉にも関わらず、本発明の製法によるものが全窒素、アミノ酸、テアニン含量がわずかに高い値、逆に繊維含有については低い値を示し、本発明の製法の茎取り工程による品質向上効果がみられた。
【００４４】
【表４】

実施例により得られた荒茶と従来技術により得られた荒茶の性状を測定した結果、本発明の製法によるものが、比重が軽く、焦げ部分の炭化物を含有する澱は少なかった。
【００４５】
【発明の効果】
本発明の効果は次のとおりである。
【００４６】
（１）本発明は、従来技術の釜炒り茶製造１０工程中の８工程を省くことが可能で、製造時間を従来比約４０％以内に短縮することが可能である。
【００４７】
（２）また、工程短縮により、製造中に消費する光熱動力コストを従来技術の約５０％迄削減することが可能である。
【００４８】
（３）酵素殺青直後に回転式粉取り工程を付加すると共に、揉み込み工程をなくくすことで、炒り葉中に発生する焦げ粉末の混入及び整形時の巻き込みによる、品質低下の問題が改善される。
【００４９】
また、回分工程を全て省くことで、炒り葉の長時間堆積や、温風もしくは直火による揉み込みがなく、比較的高い水分含量を有した茶葉の効率乾燥時に発生する蒸れ現象を回避することができる等、製造上の大きな欠陥茶の発生を防ぐことが可能である。
【００５０】
（４）更に、焦げ粉末の混入がほとんど防止できることから、生葉原料のタイプによっては従来より炒り葉を強めに処理することで、釜炒り茶の香味を得ることが可能である。
【００５１】
（５）従来の玉緑茶（曲玉状）に整形する工程がないため、製造技術その物も簡易になる。
【００５２】
（６）釜炒り茶独特の香味を活かした、新しいタイプのお茶が製造できる。
【図面の簡単な説明】
【図１】本発明の製造設備を示す図である。
【図２】本発明で使用する連続殺青処理を行う連続炒り葉装置の一例を示す概略図である。
【図３】従来の釜炒り茶の製造設備の一例を示す図である。
【符号の説明】
１：機枠
２：ガンタイプバーナー
３：いり葉用回転釜体
３ａ：集葉板
４：生葉投入口
５：回転らせん
６：排蒸気パイプ
７：排蒸気ファン
８：受器[0001]
TECHNICAL FIELD OF THE INVENTION
TECHNICAL FIELD The present invention relates to a method for producing pot roasted tea, a pot roasted tea obtained by this method, and a facility for producing the same.
[0002]
[Prior art]
The technology for producing pot roasted tea is disclosed in Patent Document 1 and the like. FIG. 3 is a diagram showing an example of a conventional pot roasting tea manufacturing facility.
[0003]
(1) Feeding + fresh leaf measuring process In order to continuously and stably supply raw leaf tea leaves, which are raw materials, to the roasted leaf device, the set leaf feeding amount is set by a feeding + fresh leaf measuring device composed of a transport conveyor and a load cell. By supplying a fixed amount based on the above, enzyme blue killing and stabilization of roasted leaves are achieved.
[0004]
(2) Continuous roasting leaf process (blue killing → kneading pressure → first leaf shake → second leaf shake)
Raw leaf tea leaves as a raw material are subjected to heat treatment in a continuous roasting leaf device, a first leaf sieve device, and a second leaf sieve device, each of which is composed of a rotary kettle described in Patent Document 1.
[0005]
Between the continuous roasting leaf device and the first leaf sifter, there is a kneading device for promoting the water balance in the green leaves. The oxidizing enzyme in the fresh tea leaves is subjected to blue killing treatment by a continuous roasting leaf device heated to about 330 to 350 ° C., and is introduced into the first leaf shaking apparatus (the input amount is about 70 to 80% of the nominal processing amount of the apparatus). A continuous roasting leaf device kills the oxidizing enzymes in the fresh tea leaves, then the first leaf shaker (heated to 200-220 ° C) and the second leaf shaker (heated to 130-150 ° C) process, the flavor unique to the kettle Treat to 50% weight loss by frying and efficient drying (processing time is 11 to 15 minutes).
[0006]
(3) Measuring process The tea leaves continuously discharged from the leaf shaking process are temporarily pooled in a device constituted by a measuring pool and a load cell up to a set processing amount in a subsequent kneading process. With this apparatus, the process is shifted from the continuous process of the previous process to the batch process.
[0007]
(4) Rolling process (process of batch processing for each capacity of the device)
The tea leaves after the leaf shaking treatment are put into a kneading machine composed of a mortar connected to a pressurizing device, and in order to eliminate the uneven water content of the roasted leaves after the leaf shaking treatment, the tea leaves are subjected to rotational kneading by applying pressure (processing Time 20-30 minutes).
[0008]
(5) Middle kneading process (process of batch processing for each capacity of the device)
The tea leaves after the kneading process are put into a middle kneader composed of a hot air generator, a rotating drum and a rotating shaft with a kneading hand, and are stirred while applying hot air in a rotating drum, and are dried while kneading the tea leaves with a kneading hand. In the case of pot-roasting at an exhaust temperature of 35 ° C. for a processing time of 30 minutes, it is used for preliminary drying before water drying.
[0009]
(6) Water drying process (process of batch processing for each capacity of the device)
The tea leaves after the middle rubbing treatment are put into a water dryer consisting of a direct-fired heating device, a rotating drum and an exhaust device, and are stirred and dried in a rotating drum heated to a high temperature to elevate a unique flavor. Both tea leaves are tightened (exhaust temperature 40 ° C., pot bottom temperature 130-135 ° C., processing time 25-30 minutes, mass loss 68-70%).
[0010]
7) Roasting process (process of batch processing for each capacity of the device)
The tea leaves after water-drying are put into a roasting machine composed of a direct-fired heating device, a rotating drum and an exhaust device, and are stirred and dried in a rotating drum heated to a high temperature to elevate a unique flavor. Both tea leaves are tightened (exhaust temperature 45 ° C., pot bottom temperature 160-170 ° C., processing time 30-40 minutes, mass loss 75%).
[0011]
8) Drying process (process of continuous drying)
The tea leaves after the roasting treatment are put into a dryer constituted by a hot air generator and a ventilation hole type conveyor, and the tea leaves are continuously air-dried by hot air heated to a high temperature (70 ° C.) (processing time: 30 minutes). X 2 treatments, mass loss 77%).
[0012]
[Patent Document 1]
JP-A-11-196767
[Problems to be solved by the invention]
As described above, the conventional production not only has the drawback that many steps are required from the leaf feeding + fresh leaf measurement step to the drying step, and also the conventional pot roasted tea has the following problems.
[0014]
(1) As a problem concerning the product quality, fresh leaves are roasted at a high temperature in the enzymatic blue-killing part, so that the tea leaf cells, which are the raw material, are scorched in the young part and in the debris of the leaf stem (0.5 kg for 60 kg of the raw leaf raw material). 3 to 0.8 kg water content 60 to 65 mass%), and the roasted leaf material mixed with these may be subjected to stirring and kneading operation steps in the subsequent steps, thereby causing quality deterioration due to charring.
[0015]
In addition, some of the burns that occur during enzymatic blue killing do not stop on the tea leaf surface but enter the interior in the process of being shaped into a curved ball, so it is difficult to separate and remove it even in the remanufacturing and finishing processes. There is a problem that char precipitates are generated in the extraction process after the formation.
[0016]
(2) High temperature (90-170 ° C / dry hot air temperature in the case of the middle rubbing process, drum inner wall temperature in the case of the water drying and the mashing process) in the stirring and drying process (medium rubbing-water drying-roasting process) When a fresh tea leaf having a high water content (water content WB: 10 to 40%) is introduced into the drum, a phenomenon in which the tea leaves come off due to a failure in efficient drying (poor ventilation or poor rotation of the kneaded leaves), The color, light blue and flavor of the product are significantly reduced. In other words, the color / light blue changes from yellow-green to brown, and the flavor produces a stuffy scent, a stuffy taste, and the like.
[0017]
Further, a part of the burnt portion generated in the above-mentioned blue killing is involved in the inside during tea shaping in the stirring and drying step (rubbing and stirring shaping).
[0018]
(3) In the case of the present continuous roasted leaf apparatus, for example, processing is performed at a nominal throughput of 75 kg per unit time of the blue killing part, usually in the range of 70 to 80% of the maximum capacity, and the crude tea production time per lot is about 3.5 to 3.5. It takes 4 hours, and there is a limit in fresh leaf processing capacity due to the structure of the apparatus, and it is not suitable for mass processing.
[0019]
In order to solve the above-mentioned problems, the present invention provides a new type of tea that utilizes the unique flavor of pot roasted tea, and provides this tea at a lower cost and shorter time than a conventional pot roasted tea manufacturing method. It is an object of the present invention to provide a production method and a production facility which can be obtained in a large amount in a long time.
[0020]
[Means for Solving the Problems]
The pot roasted tea of the present invention comprises a continuous blue-killing step in which green tea leaves supplied from a leaf feeding + fresh-leaf measuring step are continuously roasted by heating to perform a blue-killing treatment of an oxidase, and The roasted leaves that are discharged in a continuous manner, the dusting step of removing the debris portion and the burnt portion of the leaf stem generated in the continuous blue killing process, and the drying process of the roasted leaf after the flouring process is continuously dried. It is manufactured by a continuous drying process.
[0021]
In addition, the kettle roasting tea manufacturing equipment of the present invention comprises: a rotary kettle for continuously roasting green tea leaves supplied from a leaf feeding + fresh leaf measuring device by heating to perform a blue killing treatment of an oxidase; A powder removing device that removes debris and burnt portions of leaf stems generated by the blue killing process, and a continuous drying process that continuously drys roasted leaves that have been powdered by the powder removing device. It is characterized in that the devices are sequentially arranged.
[0022]
BEST MODE FOR CARRYING OUT THE INVENTION
FIG. 1 is a view showing a production facility of the present invention, and the process of the present invention will be described with reference to this drawing.
[0023]
(A) Feeding + Fresh Leaf Measurement Step Similar to the conventional leaf feeding + fresh leaf measuring step shown in FIG. 3, raw leaf tea leaves, which are raw materials, are supplied to a rotary pot that performs continuous, stable, and continuous blue killing. For this reason, a fixed amount is supplied at a time based on a set leaf feeding amount by a leaf feeding + fresh leaf measuring device constituted by a transport conveyor and a load cell.
[0024]
(B) Continuous Blue Killing Process The raw leaf raw material supplied from the leaf feeding + fresh leaf measuring device was sprayed with about 0.2 mm of gray alumina on the inner wall of a roasting pot (steel pot) of a continuous roasting leaf device described in Patent Document 1. Using only the continuous blue killing step of continuously roasting leaves with only a ceramic layer and carrying out blue killing treatment of oxidases, using a blue killing treatment for oxidases of fresh tea leaves (blue kill temperature 350-370 ° C, treatment time 80- 120 seconds), and about 20 to 25% of the raw leaf material moisture is discharged as steam with the blue killing treatment at high temperature.
[0025]
FIG. 2 is a schematic view showing an example of a continuously roasted leaf apparatus for performing a continuous blue killing process used in the present invention. A cylindrical rotatable roasting pot 3 is disposed above a gun type burner 2 provided in a machine frame 1. The roasting pot 3 is rotatably driven by a motor from the outer shoulder. A plurality of leaf collecting plates 3a are arranged at intervals on the inner surface of the roasting pot 3 so that moving tea leaves can be roasted uniformly in the roasting pot 3.
[0026]
At one end of the roasting pot 3 for roasted leaves, a fresh leaf input port 4 is provided, and a rotating spiral 5 is provided below the fresh leaf input port 4. The shaft of the rotary spiral 5 is hollow and also serves as an exhaust steam pipe 6, and is connected to an exhaust steam fan 7. A receiver 8 for receiving roasted leaves discharged from the rotatable roasting pot 3 is arranged at the lower portion of the other end of the roasted rotary pot 3.
[0027]
In the continuous cutting machine having the above-described configuration, fresh tea leaves are supplied from the one end side of the roasting pot 3 for roasted leaves by the rotating spiral 5 from the fresh leaf input port 4. The supplied raw tea leaves are moved rightward in FIG. 2 by their own weight while being subjected to blue killing treatment by the direct fire from the gun type burner 2 in the roasting rotary kettle 3 for roasted leaves. Is discharged from the other end, falls into the receiver 8, and is sent to the next powder removing step.
[0028]
(C) Powder removal process A rotatable powder removal device (rotating part diameter 40 cm × length 60 cm, rotating body part 3.3 cm ² ) with roasted leaves continuously discharged from the rotating pot is an auxiliary device. By processing at 7 steps variable in the range of the body inclination angle of 0 to 14 ° and at a body rotation of 36 rpm, the debris and scorched parts of the leaf stem generated during enzymatic blue killing are efficiently removed.
[0029]
(D) Drying step The roasted leaves after the powder removal treatment are the steps of the prior art shown in FIG. 3 (2) kneading pressure, first and second leaf shaking, (3) measuring step, (4) kneading The process is continuously and directly introduced into the drying process without passing through all of the eight processes of the process, (5) the middle rubbing process, (6) the water drying process, and (7) the roasting process. In the drying step, in the related art, drying is performed continuously at a drying hot air of about 70 ° C. for a required time of 30 minutes × 2 times, whereas continuous drying is performed at a drying temperature of 115 to 125 ° C. for a required time of 10 to 15 minutes.
[0030]
In the present invention, since the steps (a) to (d) do not pass through the rotation / kneading step of the prior art, it is possible to prevent charred entrainment that cannot be completely removed in the powder removing step.
[0031]
In the case of the prior art, the first roasted leaf / leaving step is a continuous type, and the roasting step after kneading is a batch type. Although a step of depositing for 60 minutes or more is required, the present invention does not include these steps, so that deterioration in quality can be suppressed.
[0032]
By treating the dried tea leaves discharged from the drying step with a spiral stem removing device, the tea leaves and the stem can be separated, and only the tea leaves can be provided as a product.
[0033]
【Example】
1) Continuous roasting machine with 60 kg of raw tea leaf raw material (fresh leaf moisture content WB 78%, DB 354%) having a furnace on the lower side (2 cylinders 1 fixed kettle / 1st cylinder body is enzyme blue) The first cylindrical cylinder (having a gray alumina sprayed layer on the inner wall of the steel cylinder) of the first cylindrical cylinder of the process, followed by the second cylindrical cylinder in the pre-leaf shaking process, and the next fixed kettle in the post-leaf shaking process, diameter 34 cm x length 200 cm Volume 0 .18m ³ , 3 ° inclination angle (variable from 3 to 1 °) (continuous charging 1kg / min), enzyme bleaching at 370 ° C outer wall temperature / 350 ° C inner wall temperature, tea leaf surface temperature Reached about 110-115 ° C, and about 40% of all tea leaves exhibited blistering (the shrinking leaf rate at this time was 81.4%, and the unchanged leaves were 14.8%).
[0034]
It should be noted that, under the above-described conditions, it is possible to manufacture various continuous roasted leaf devices (two cylinders and one fixed pot type, one cylinder and two fixed pot types, and a blue-killed / roasted / leaved leaf split type). .
[0035]
2) the first cylindrical body speed during enzyme Yaao is 34 rpm (stepless adjustable in a range of 0~39rpm by inverter control), exhaust蒸量is 0.55m ^³ / min (0~1.84m ³ by inverter control In the range of stepless adjustment), exhausting about 3 times the body volume per minute, the steaming temperature at this time is 98-100 ° C, the roasted leaf treatment (passing) time is 90-120 seconds, The mass loss of tea leaves due to the enzyme blue killing treatment was about 20%.
[0036]
3) Next, the roasted leaves are subjected to continuous processing at a rotary dusting device (DS-1 manufactured by Terada Seisakusho Co., Ltd.), Dimension Mesh No. 5, trunk rotation at 36 rpm, trunk inclination angle at 4 °, which is a quality deterioration factor. 0.71 kg (equivalent to 0.87 kg of raw leaf material) of foliage such as burnt leaves were eliminated.
[0037]
4) After that, skip the entire process of the series of rotation and kneading such as kneading pressure, leaf shaking, kneading, medium kneading, water drying, and roasting of the prior art, and continue with the air-permeable continuous dryer (Terada Seisakusho Co., Ltd.) According to ND60-3), after primary drying at a temperature of hot air of 125 ° C. and a drying time of 10 minutes, stems and leaves are continuously separated using a stem removing device, and then only the tea leaves are dried again under the same conditions.
[0038]
5) The tea making time per 60 kg of fresh leaves according to the present example was about 1 hour and 30 minutes, and the processing efficiency was improved by 60% or more compared to the processing time of about 4 hours in the related art.
[0039]
Also, the photothermal power costs (direct costs) associated with the rough tea processing were reduced to about 60% of the conventional level. Table 1 shows a comparison of direct processing costs by pot roasting tea manufacturing method (yen / 1 kg of crude tea).
[0040]
[Table 1]

Table 2 shows the sensory evaluation values (evaluation based on the ordinary evaluation method) and the chemical analysis values (near infrared analysis method) of the tea leaves (rough tea) obtained in this example. In addition, it is the result of having performed the comparison by the difference in the manufacturing method using the homogeneous raw material raw material suitably sampled from the same field.
[0041]
[Table 2]

A skilled sensory judge examined the quality and quality of the rough tea obtained in the above examples, and examined the five items of appearance and inner quality. Was good, but the flavor, light blue, and nourishment on the inner surface were all highly evaluated by the invention manufacturing method.
[0042]
Table 3 shows the crude tea component values (% dry matter) by near-infrared analysis.
[0043]
[Table 3]

As a result of the component analysis of the crude tea obtained by the examples and the crude tea obtained by the conventional technique, despite the same fresh leaves, the total nitrogen, amino acid, and theanine content of the production method of the present invention are slightly higher, Conversely, the fiber content showed a low value, and the effect of improving quality by the stem removing step of the production method of the present invention was observed.
[0044]
[Table 4]

As a result of measuring the properties of the crude tea obtained in the examples and the crude tea obtained by the conventional technique, those produced by the production method of the present invention had a low specific gravity and a small amount of char containing char in the burnt portion.
[0045]
【The invention's effect】
The effects of the present invention are as follows.
[0046]
(1) According to the present invention, it is possible to omit eight out of the ten conventional processes of producing pot roasted tea, and to shorten the production time to about 40% or less of the conventional process.
[0047]
(2) Also, the photothermal power cost consumed during manufacturing can be reduced to about 50% of the conventional technology by shortening the process.
[0048]
(3) By adding a rotary powder removing process immediately after enzyme blue killing and eliminating the kneading process, the problem of quality deterioration due to mixing of burnt powder generated in roasted leaves and entrainment during shaping is improved. You.
[0049]
In addition, by eliminating all batch processes, there is no long-term accumulation of roasted leaves or rubbing by hot air or direct fire, and avoid the stuffy phenomenon that occurs during the efficient drying of tea leaves with a relatively high water content. For example, it is possible to prevent the generation of a large defective tea in production.
[0050]
(4) Furthermore, since the incorporation of the burnt powder can be almost prevented, the flavor of the roasted tea can be obtained by treating the roasted leaves stronger than before depending on the type of the raw leaf material.
[0051]
(5) Since there is no step of shaping into a conventional jade green tea (curved jade), the manufacturing technique itself is simplified.
[0052]
(6) A new type of tea can be manufactured utilizing the unique flavor of the roasted tea.
[Brief description of the drawings]
FIG. 1 is a diagram showing a production facility of the present invention.
FIG. 2 is a schematic view showing an example of a continuous roasted leaf apparatus for performing a continuous blue killing process used in the present invention.
FIG. 3 is a view showing an example of a conventional kettle roasting tea manufacturing facility.
[Explanation of symbols]
1: Machine frame 2: Gun type burner 3: Rotating pot 3a for cutting leaves: Leaf collecting plate 4: Fresh leaf inlet 5: Rotating spiral 6: Exhaust steam pipe 7: Exhaust steam fan 8: Receiver

Claims

A continuous blue killing step of continuously roasting the raw tea leaves supplied from the leaf feeding + fresh leaf measuring step by heating to perform a blue killing treatment of an oxidase;
The roasted leaves continuously discharged from the continuous blue killing process, the dust portion of the leaf stem generated in the continuous blue killing process, a powder removal process for removing the burnt portion,
A method of continuously drying the roasted leaves after the powder removing step, wherein the roasted leaves are continuously dried.

The method for producing pot roasted tea according to claim 1, wherein the dried tea leaves discharged from the drying step are separated into a tea leaf portion and a stem portion and the stem is removed.

3. The pot according to claim 1, wherein the continuous blue killing step is performed at a blue kill temperature of 350 to 370 ° C. for a treatment time of 80 to 120 seconds, and 20 to 25 mass% of fresh leaf raw material moisture is removed as steam. 3. How to make roasted tea.

The method for producing pot roasted tea according to any one of claims 1 to 3, wherein the drying step is continuously dried at a drying temperature of 115 to 125 ° C for a required time of 10 to 15 minutes.

A pot roasted tea produced by the method for producing pot roasted tea according to any one of claims 1 to 4.

A rotating pot that continuously roasts green tea leaves supplied from a leaf feeding + fresh leaf measuring device by heating to perform a blue killing treatment of an oxidase;
A roasted leaf continuously discharged from the rotary kettle, a debris portion of the leaf stem generated by the continuous roasted leaf, a powder removing device for removing the burnt portion,
A facility for producing pot roasted tea, wherein a continuous drying device for continuously drying the roasted leaves powdered by the powdering device is sequentially arranged.

7. The apparatus for producing kettle-roasted tea according to claim 6, further comprising a stem removing device for separating the dried tea leaves discharged from the continuous drying unit into tea leaves and stems and removing stems.