JP2008104365A - Water drying method in tea-making process of pan-fired tea, and water drying apparatus to be used for the same - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a method for producing pan-fired tea, free from spoiling the characteristics of the pan-fired tea while improving a method of a water drying process and production efficiency. <P>SOLUTION: A water drying method in the tea-making process of the pan-fired tea comprises bringing raw tea leaves (A) into direct contact with a heating barrel 32 as a heating body followed by subjecting to parching treatment, and passing the tea leaves through processes including a water drying process to sequentially remove tea leaf moisture and bring to a desired dry condition. The method for producing the pan-fired tea comprises performing rolling pressure treatment of tea leaves together in the water drying process. <P>COPYRIGHT: (C)2008,JPO&INPIT

Description

  The present invention relates to a method for producing kettle roasted tea, and in particular, a water drying method in the tea making process of kettle roasted tea that can improve the drying efficiency and the quality of crude tea in the water drying process, and the water drying used therefor. It concerns the device.

Kama roasted tea does not take a steaming process at the initial stage of processing like ordinary sencha, kills tea leaves using the latent heat of steam generated by conductive heating due to contact with a heating element, and in subsequent drying treatment In addition, tea is produced using a drying method mainly based on conductive heat transfer in which tea leaves are brought into contact with a heating element and dried.
Due to such a manufacturing method, the roasted kettle tea when decocted is evaluated as having a golden color and exhibiting a unique fragrant kettle, and a more refreshing and refreshing taste. ing. This is because the heat directly acting on the tea leaves is relatively high (the heat transfer temperature to the fresh tea leaves in the kettle roasting process may be about 400 ° C.), and it is a fragrant and so-called sweet taste amino acid. This is thought to be because the aminocarbonyl reaction, which is a reaction with sugar, is promoted.

However, it is difficult to improve production efficiency of roasted tea due to its manufacturing method. In other words, in order to bring out the flavor, kettle roasted tea eliminates as much as possible the drying method by convection heat transfer by hot air as is done in general sencha, and performs tea blue or drying by conduction heat transfer. It is difficult to increase the production efficiency because it takes time to dry only at the part in contact with the substrate and takes time.
For this reason, in a part of the tea-making process of the roasted tea, a technique of increasing the drying efficiency by incorporating a coarse masher or a medium-sized masher used in the tea-making process of sencha is used. That is, first of all, a general method for producing a pot-fried tea is a fried leaf process using a stir-fry machine, a twisting process using a crucible in the next process, then a first water drying process using a water drying apparatus, and then a water drying apparatus. Basically, the second water drying step used and the drying step using a dryer are taken. In contrast, some tea factories incorporate a roughing machine between the fried leaf process and the twisting process, and instead of the first water-drying process, a method of incorporating a medium-boiled process using a medium-boiled machine is taken. . As a result, the drying time has been shortened and the production efficiency has been improved as a whole process (Patent Document 1).

However, since these coarse and medium rice bran machines are hot-air drying, which is convection heat transfer, the aroma that is characteristic of the so-called kettle roasted tea is lost, and since it is not heated by direct fire, the aminocarbonyl reaction Is not promoted enough and does not lift as Kamaka thinks. In other words, determining the production efficiency leads to a loss of the characteristics of the roasted tea, and such a conventional method has been a so-called anti-twin solution.
JP 2004-194535 A

  The present invention has been made in consideration of such a background, and has improved the method of the water-drying process to improve production efficiency, but does not impair the characteristics of the roasted tea. The technical challenge is to develop a manufacturing method for

  First, the water-drying method in the tea-making process of the stir-fried tea according to claim 1 is performed by directly contacting fresh tea leaves with a heating drum as a heating element to kill the tea leaves, and then sequentially performing tea leaf moisture through a process including a water-drying process. In the tea-making method for producing kettle roasted tea that is removed and brought into a desired dry state, the water-drying step is characterized in that the tea leaves are subjected to a pressure reduction treatment.

  In addition to the above requirements, the water-drying method in the tea-making process of the pot roasted tea according to claim 2 is characterized in that the pressure-crushing treatment includes a pressure-crum body element arranged so as to sandwich tea leaves. It is characterized by being performed by a pressure unit.

  Further, in addition to the above-mentioned requirements, the water pressure drying method in the tea making process of the pot roasted tea according to claim 3 is such that the pressure-pressing body element is moved so that the pressure-crushing action position can move the sandwiched tea leaves. It is characterized by being configured as described above.

  Further, the water drying method in the tea making process of the pot roasted tea according to claim 4 is not limited to the requirements described in claim 2 or 3, but the moving speed of the squeezing pressure working position in the squeezing pressure unit is set to It is characterized in that it is different for each pressure element and twists the tea leaves.

  Moreover, in addition to the said requirements, the water-drying method in the tea-making process of the pot roasted tea of Claim 5 WHEREIN: When the water-drying process is performed over several processes, the said squeeze pressure process of each process of a water-drying process It is characterized by being performed in whole or in part.

  Further, the water drying method in the tea making process of the roasted tea according to claim 6 is characterized in that, in addition to the above requirements, the squeezing treatment is performed a plurality of times in the water drying process of the one step. is there.

  The water drying apparatus used in the tea making process of the pot roasted tea according to claim 7 is a combination of a water dryer main body and a compaction machine, and the water dryer main body is put into the heating chamber by a rotating heating drum. Moisture removal is performed on tea leaves by conductive heating, while the compacting machine includes a compacting unit combined with compacting body elements that transport tea leaves in a flat pressed state. is there.

  Moreover, in addition to the requirements of the said Claim 7, the water-drying apparatus used for the tea-making process of the pot roasted tea of Claim 8 WHEREIN: One side of the compaction body element which comprises the said compaction unit is a compaction drum The other is a compression belt that is in pressure contact therewith.

  Further, in the water drying apparatus used for the tea making process of the pot roasted tea according to claim 9, in addition to the requirement according to claim 7 or 8, the transfer speed of each pressure member element is different. It consists of

  According to the first aspect of the present invention, since the squeezing process is performed in the water drying process, the drying efficiency in the water drying process can be improved as a whole while improving the quality of the pot roasted tea.

  According to the invention of claim 2, in the pressure-reducing treatment of the water-drying process, the pressure-reducing body is provided so as to sandwich the tea leaf, so that the tea leaf is captured by the pressure-reducing body. Since the pressure is received in the state, the pressure is surely reduced.

  According to the third aspect of the present invention, the tea leaves are subjected to the pressure treatment in the water drying step and are also transferred, so that the efficient pressure treatment is performed.

  According to the invention of claim 4, in addition to being able to twist in accordance with the properties of the tea leaves in the water drying step, it is possible to promote the leaching of tea leaf moisture by the pressure treatment, so that further shaping action Efficient water-drying processing can be performed with this.

  Moreover, according to invention of Claim 5 or 6, the suitable process match | combined with the tea leaf property can be performed in a water-drying process.

  Further, according to the water drying apparatus of the invention described in claim 7, since the drought treatment without convection heat transfer is performed in the water drying process and the water is squeezed from the tea leaves, The drying efficiency in the process can be increased.

  According to the water drying apparatus of the invention described in claim 8, the combination of the compacting body elements constituting the compaction unit provides an appropriate and rational configuration.

  Further, according to the water drying apparatus of the invention of claim 9, in addition to the processing according to the properties of the tea leaves, by changing the feeding speed of the pressure body element as the pressure body constituting the pressure unit, Since the treatment can promote the leaching of tea leaf moisture, more efficient water drying can be performed.

  The optimum embodiment of the present invention is disclosed in the following specific description and drawings, and further includes forms that can be modified under this technical idea.

  In the explanation of the present invention, first, a series of tea making lines used in the tea making process of kettle roasted tea will be described, and then a method for making kettle roasted tea will be explained while explaining their operation modes.

First, the basic whole structure of the tea making process of the pot roasted tea is composed of the roast leaf process by the roast leaf machine 1 as shown in the skeleton of FIG. 1, and then the twisting process by the twister 2. The one water drying process is configured by the water drying apparatus 3, and the subsequent second water drying process is configured by an apparatus having substantially the same structure as the water drying apparatus 3 used in the first water drying process. It is constituted by a dryer 5 or the like.
First, the roasted leaf machine 1 uses an already known general roasted leaf machine 1, and its outline is, for example, a rotatable cylindrical heating drum 11 as one of the main members. A rib-like scraping plate 12 is attached to the inner wall of the heating cylinder 11 along the longitudinal direction, and the heating cylinder 11 is heated by the burner 13 from the bottom. An appropriate amount of fresh tea leaf A is put into such a roasted leaf machine 1 and brought into direct contact with the inner peripheral surface of the heating drum 11 as a heating body, and the enzyme is deactivated by the latent heat of water vapor generated by conduction heat transfer. The so-called blue killing process is performed. Of course, this illustrated fried leaf machine 1 is a basic example, and there are various forms of actual products, such as a combination of two rotary heating cylinders and one semicircular cylindrical rotary heating cylinder. .

  Next, the twisting machine 2 uses the twisting machine 2 used in a general tea making process, and heating is not performed here. In other words, the squeezing weight 22 is applied to the squeezing plate 21, the tea leaves A are squeezed between them, and the internal moisture of the tea leaves A is squeezed to the surface. The tea leaves A that are processed are referred to as raw tea leaves A before entering the roasting leaf machine 1, and are then used as tea leaves A at the stage where the processing has advanced, and the symbol A is commonly used.

Next, the water drying apparatus 3 used for the first and second water drying steps will be described.
Here, the water drying device 3 is the water drying device 3 including the water dryer main body 30 and the compactor 4 combined therewith, and the conventionally used water dryer itself is a water dryer. The main body 30 is defined and described.
First, as shown in FIGS. 1 and 2, a water dryer main body 30 included in the configuration of the water drying device 3 is configured to rotatably support a heating cylinder 32 on an appropriate frame 31, which is a rotating circle. The inside of the body member is the heating chamber 32a. A scooping plate 32b is provided on the inner surface of the heating drum 32, which is the inner wall of the heating chamber 32a, and this is, for example, substantially U-shaped with the center lowered when viewed toward the inner wall surface. A bent belt-like plate is configured to overhang. The heating cylinder 32 receives the action of the burner 33 from below, and the heating cylinder 32 itself is directly heated. In general, the nozzle portion of the burner 33 and the heating cylinder 32 are covered with a cover 34. Further, a feeding hopper 35 is provided above one end face of the heating cylinder 32, and a take-out chute 36 is provided below it. An air exhaust device 37 is provided at the other end of the heating cylinder 32, and includes a blower 37a and a dust collecting cyclone (not shown) as necessary.

  Such a water dryer main body 30 is combined with a pressing machine 4 which is an important component of the present invention to constitute the water drying device 3. In particular, the present invention enables the conventional water-drying treatment and soot pressure treatment to be continuously performed by this configuration. That is, this compaction machine 4 has a compaction unit 41 supported by an appropriate frame 40 as shown in FIGS. 2 to 4, and is composed of the opposing compaction body elements 41 </ b> A and 41 </ b> B. Are combined in a pressure contact state. Then, the tea leaves A are sandwiched between the pressure action regions E where the pressure element elements 41A and 41B are in contact with each other, and the pressure reduction process is performed. As a basic example of these pressure body elements 41A, 41B, a cylindrical pressure drum 42 is used as one pressure body element 41A, and a pressure belt 43 is applied as the other pressure body element 41B. To do. In addition, although illustration is abbreviate | omitted about this pressurization body element 41A, 41B combination, the pressurization drum 42 may be applied to both. Moreover, the variation regarding the soot pressure unit 41 other than this is mentioned later.

  First, the rolling drum 42 is a cylindrical member as shown in FIG. 3, and the rotation is transmitted from the drum drive motor 42M through the drum drive chain 42c. The compacting drum 42 itself is supported by a subframe 44 that is movably attached to the frame 40 of the compacting machine 4. 4 to 5, the sub frame 44 is connected to one end of an adjustment screw 45a of the pressure body adjusting mechanism 45. By rotating the operation handle 45b of the adjustment screw 45a, the sub frame 44 is rotated. The installation position with respect to the frame 40 is adjusted, and as a result, the installation position of the negative pressure drum 42 can be adjusted and changed.

Further, the pressure belt 43 as the other pressure body element 41B is wound between the belt drive pulley 43a and the turn pulley 43b, and the belt drive pulley 43a is connected to the belt drive motor 43M from the belt. Rotation is transmitted through the drive chain 43c.
On the other hand, the other end side of the rolling belt 43 is wound around a turn pulley 43b, and this turn pulley 43b is attached to the tip of a pulley support arm 43d. The pulley support arm 43d is urged by the set spring 43e so that the constant pressure belt 43 is always pressed against the negative pressure drum 42, and the set spring 43e itself is also adjusted to change the spring rate. It is configured to be able to. Further, reference numeral 47 indicates a feeding hopper, and reference numeral 48 indicates a take-out chute.

In addition, as a combination aspect of the water dryer main body 30 which comprises this water drying apparatus 3, and the compaction machine 4, besides assembling | attaching in the state where each became independent, it shows to Fig.6 (a). In this way, it is possible to have a configuration in which the compactor 4 is incorporated in the heating drum 32 of the water dryer main body 30. The embodiment shown in FIG. 6 (b) is the one in which the compactor 4 is provided inside the water dryer main body 30 as in FIG. 6 (a), but one of the heating cylinders 32 of the water dryer main body 30 is provided. The pressure reduction process is performed for each rotation. In this case, considering that the tea leaves A are scooped up to the upper side in the heating drum 32, the scooping plate 32b may be formed into a pocket shape over the entire range or a part thereof. Further, by adopting such a configuration, two steps can be performed simultaneously, so that the step of transferring tea leaves A between the water dryer main body 30 and the compactor 4 is not required, and further production efficiency and thermal efficiency are improved. be able to.
In addition to this, since the number of pressure treatments can be significantly increased, the degree of pressure treatment on the tea leaves A (specifically, contact pressure of the pressure body elements 41A, 41B, etc.) ) Can be reduced, and the burden on tea leaves A can be reduced.

  Further, such a water drying device 3 is used in the first water drying device, and the same water drying device 3 is applied in the subsequent second water drying step. Of course, in the second water drying process, only the water dryer main body 30 is used, and the conventional specification form in which the compactor 4 is excluded may be used.

  The subsequent drying process is performed by the dryer 5, and, for example, a band-type dryer 5 is used according to a conventional method. Specifically, drying belts 51 that are horizontally arranged in multiple stages run in an appropriate casing 50, and the tea leaves A are subjected to drying while moving the drying belt 51 sequentially from the upper stage to the lower stage.

The outline of the tea-making apparatus for the pot roasted tea to which the present invention is applied is as described above, and the operation mode thereof will be further described below.
<Frying leaf process>
The roasted leaf process is to kill the picked raw tea leaves A by the roasting leaf machine 1 and corresponds to the steaming step in the tea making process of sencha.
Specifically, the heating drum 11 which is a heating body in the stir-fried leaf machine 1 is an iron rotating drum, and the surface temperature thereof is set to, for example, 300 ° C. to 400 ° C. Fresh tea leaves A are introduced. The fresh tea leaves A are killed by contacting the surface of the stirrer leaf machine 1 while being stirred by the scraping plate 12. Specifically, the processing time is about 90 seconds to 180 seconds when the rotation speed of the heating cylinder 11 is about 30 to 35 rotations per minute and 70 kg of fresh tea leaves A are introduced.

<Twisting process>
The raw tea leaves A that have been subjected to the roasted leaf process as described above are in a state where the surface is heated and dried, but moisture tends to be retained in the interior, so to speak, it is in a dry state. For this reason, it is twisted by the twisting machine 2 which does not involve heating, and receives the action that the water inside the tea leaves A is squeezed out to the surface.
In addition, the water | moisture content of the fresh tea leaves A at the time of complete | finishing this twisting process is about 100 to 150 db%.

<First water drying process>
Such raw tea leaves A are received in the water drying device 3 and the first water drying step is performed.
In the present invention, the tea leaves A from the twisting machine 2 are received as a feature, and processing is performed by a water drying process in which water drying processing and pressure-crushing processing are combined. In the present embodiment, as an example, the tea leaves A sent from the twisting machine 2 are put into the water dryer main body 30 and dried (water dried) for about 5 minutes.
Specifically, fresh tea leaves A are first put into a heating chamber 32a in a heated and rotating heating drum 32. Then, the raw tea leaves A are scooped up by the scooping plate 32b while being gathered by the central collecting portion 32c, and fall to the lower central portion of the heating drum 32 within a range exceeding the angle of repose. Tea leaf A is subjected to heat transfer from the heating drum 32 while repeating this, and the vicinity of the tea leaf surface is dried, resulting in a decrease in water content (db%).

Thereafter, the tea leaves A having a reduced moisture content (db%) are once taken out from the water dryer main body 30 and put into the compactor 4. That is, the tea leaves A are introduced from the hopper H above the pressing drum 42 and the pressing belt 43, and the pressing action between the rotating pressing drum 42 and the pressing belt 43 that is in pressure contact with the rotating pressing drum 42. In the region E, the pressure reduction process is performed so as to sandwich the tea leaves A.
By passing through such a crushed machine 4, the tea leaves A are subjected to a crushed pressure process, and the water held inside the tea leaves A, to which the drying process is difficult to act, is squeezed to the surface, and the drying process is effectively performed. It becomes a state that can be performed.

  It should be noted that the surface speeds of the pressure drum 42 and the pressure belt 43 in the pressure treatment may be constant speed, or one of them may be a high speed to cause a speed difference. When this speed difference is generated, the twisting action can be applied to the tea leaves A in addition to the crushed pressure treatment due to the speed difference. Of course, in this apparatus, the adjustable elements include not only the traveling speeds of the pressing drum 42 and the pressing belt 43 in pressure contact with the pressing pressure, but also the contact pressure or the operating range of pressure contact. Adjustment is possible. The tea leaves A that have been subjected to the soot pressure treatment are again put into the water dryer main body 30, and the first water drying treatment is continued for about 5 minutes.

  In addition, each of the treatments of the pressing machine 4 and the water dryer main body 30 is performed by the first water drying by passing the pressing machine 4 only once for the drying process by the water drying machine main body 30 once. In order to make it possible to perform the drying process efficiently in the water dryer main body 30 according to the situation of the moisture content (db%) of the tea leaf A, for example, in addition to alternately performing until the moisture content of the tea leaf reaches the target in the process. The water drying process by the water dryer main body 30 may be performed after performing the pressure treatment an appropriate number of times.

  Further, when the tea leaves A no longer require the pressing process during the first water drying process, for example, the pressing drum 42 and the pressing belt 43 are opened in a non-contact state, so that the tea leaves A Even if it passes through this period, it is possible not to receive the selection process. Of course, instead of such a configuration or operation, a bypass conveyance path that does not pass through the pressure machine 4 may be provided to obtain the above processing mode.

<Second water drying process>
Thus, the tea leaf A which finished the 1st water drying process is in the state which the water | moisture content which it contained was dried to about 40-60 db%. After that, the water content of tea leaf A is again dried to about 10 to 20 db% with a water dryer, but the drum rotation speed and the degree of heating of the water dryer are set according to the degree of drying of tea leaf A. Since it is necessary to carry out, the second water drying step is usually performed by a water dryer different from the water dryer used in the first water drying step.
This step is performed in the same manner as the conventional water-drying method when not equipped with the dredging machine 4, and when the dripping machine 4 is provided, the process according to the first water-drying step can be performed. .

<Drying process>
In this way, the tea leaves A that have been processed to a moisture content of 10 to 20 db% in the second water drying step are sequentially dried while being sent by the drying belt 51 in the drying step, and the product has a moisture content of about 5 db%. Is done.

Moreover, tea leaves A produced by such a production method have been further improved in terms of tea production efficiency while sufficiently having the characteristics of the original roasted tea. As can be seen from the graph shown in FIG. 11 showing the change in water content (db%) and time during the water drying process in the verification test of the present invention, the unit amount of tea leaves A is finally dried to about 50 db%. As a result, it was confirmed that the processing time for performing the process was about 35 minutes and that the efficiency was improved by about 10 minutes as compared with the subject using the normal method.
In addition, since a small water dryer was used for this verification test, it was performed with a sample amount of 1/50 to 1/60 compared with a water dryer widely used in production sites. When the treatment is performed with a relatively large amount, it is considered that the difference in treatment time from the treatment time of the conventional water-drying treatment is further increased.

  Furthermore, the test results on the crude tea quality of the roasted tea that has been subjected to such a crushed pressure treatment are as shown in the table shown in FIG. 12, and the results are almost the same as or higher than the conventional method. It is. In other words, a production method that takes advantage of the characteristics of the conventional pot roasted tea while improving the production efficiency is adopted.

<Other additional processes>
As mentioned above, the typical method of tea making method for kettle roasted tea has been described. However, depending on the point that other steps are added to the process, how to define the process itself, how to understand the technical idea of tea making, etc. Reference will be made to various points that can be combined.
First, when adding fresh tea leaves A to the stir-fried leaf machine 1, the raw tea leaves A are heated by heating them appropriately in advance, and the volume of the fresh tea leaves A is reduced by about 10 to 20%. As a result, the processing efficiency of the roasting leaf machine 1 is improved, and the quality of the finished crude tea is also improved.
For this reason, a step of warming the tea leaves A as shown by the phantom lines in FIG. Specifically, this is performed by an apparatus named as the tea leaf warming apparatus 100, and the raw tea leaves A are transported in the semicircular cylinder-shaped heating cylinder 101 while being stirred by the stirrer 102, and are kept at a constant temperature. For example, the temperature is raised to about 60 ° C.

  Moreover, although the process after the 2nd water drying process was described collectively as a drying process, the 3rd water drying process which can be evaluated as a front | former stage of a drying process was attached to the 2nd water drying process, Furthermore, Along with this, or instead of the third water drying step, a roasting step may be added. However, an apparatus that performs the third water drying step and the roasting step is often performed using the water dryer main body 30 described above.

[Other Examples]
As described above, the feature of the present invention lies in the combination of the water dryer main body 30 and the repressing machine 4 in the water drying apparatus 3, but the repressing machine 4 can take various forms.
First, in the embodiment shown in FIG. 7A, the pair of pressing body elements 41A and 41B is a combination of the pressing drum 42 and the pressing belt 43, which is the same as the embodiment described above. One or a plurality of pressing rollers 46a, which are pressing members 46, are provided inside the working portion of the pressing belt 43, and the pressing state is switched by changing the pressing pressure for all or each of them.
Further, in FIG. 7B, a squeezing spatula-like pressure contact member 46b is applied from the inside of the pressure belt 43 in place of the pressure roller 46a.
Further, in FIG. 7C, the pressure acting region E is widened so as to surround a range where the pressure drum 42 and the pressure belt 43 are in pressure contact with each other by more than half of the entire circumferential surface of the drum.

Further, FIG. 8 (a) shows a configuration in which the compaction belt 43 is eliminated and the compaction drum 42 is provided in a pair. Yes. Of course, it is not necessary to provide the negative pressure drums 42 arranged in four stages, and one or more stages may be provided.
On the other hand, what is shown in FIG. 8 (b) is the counter pressure unit 43, which is provided with the counter pressure belt 43, and is located inside the counter pressure belt 43 constituting the counter pressure working region E. In addition, a pressure contact roller 46a is provided as a pressure contact body 46 for compressing each.
Further, the structure shown in FIG. 8 (c) is the same as that shown in FIG. 8 (b), but the pressure contact state is maintained by the plate-like pressure contact member 46c such as the pressure contact plate to form the pressure acting region E. It is what.

Further, what is shown in FIG. 9A is a pressure contact body 46 using a so-called stamp-type pressure contact body 46, and the tea leaf A is spread on the pressing belt 43 and travels while being traveled by a plate-like pressure contact member from above. It is pressed against the pressure contact body 46 for a certain period of time through 46c and receives a soot pressure.
Of course, in this case, the negative pressure belt 43 may be intermittently traveled, or the plate-like pressure contact member 46 c may be configured to travel along with the travel of the negative pressure belt 43.
Further, the plate-like pressure contact member 46c itself may be in a rotary shape as shown in FIG. 9B and continuously operated.

  Further, what is shown in FIG. 10 (a) is a configuration that can be applied to the surface of either the pressing drum 42 or the pressing belt 43, and the surface is not simply made flat but formed with unevenness 46d. Is. In particular, when twisting or the like is performed with a difference in speed between the rolling drum 42 and the rolling belt 43, it can be formed like a plate-like body of a so-called conventional roughing machine, intermediate boring machine or the like. is there.

  Further, although not shown, a water absorption roller may be provided at the rear stage of the pressure unit 41 of the pressure machine 4. The tea leaves A in which the moisture inside the leaves has been squeezed to the surface by the action of the pressure unit 41 is again applied to the surface by a water absorption roller using a material having excellent water absorption (such as a water-absorbing polymer). The moisture content of tea leaf A can be reduced by adsorbing moisture to the water absorption roller 6 side while applying a negative pressure action. Furthermore, it is possible to arrange members for cleaning the surface of the member responsible for the negative pressure action of the negative pressure unit 41 and for removing moisture. Specifically, a water absorption roller and a cleaning roller are provided in pressure contact with the negative pressure drum 42 and the negative pressure belt 43.

Further, in the above-described embodiment, the compactor 4 and the water drying device 3 are configured independently of each other, but a configuration in which the functions of the compactor 4 are integrated into the water dryer main body 30 is also possible. 10B, the inner peripheral surface of the heating cylinder 32, which is a constituent member of the water dryer main body 30, is used as the pressure member element 41A of the pressure unit 41, and the other pressure is applied. As the body element 41B, it is also possible to use a plurality of spheres that can move in the heating cylinder 32. Explaining these operating states, first, a spherical body (pressing body element 41B) having a constant weight is placed in the heating drum 32 in which the tea leaves A are housed. Then, by rotating the heating drum 32 in order to perform the water drying process, the sphere (pressing body element 41B) is scooped up to a certain height by the scooping plate 32b of the heating drum 32 in the same manner as the movement mode of the tea leaves A. Then, it falls on the tea leaves A at the bottom of the inner peripheral surface of the heating drum 32.
As the sphere (pressor element 41B) falls, the tea leaves A at the bottom of the inner peripheral surface are sandwiched between the sphere (pressor element 41B) and the inner peripheral surface (pressor element 41A). As a result, a constant pressure effect is continuously received and the repressing action is applied.

  The freely movable compaction element 41B has an appropriate size and weight in accordance with the properties of the inner peripheral surface of the heating drum 32. Further, the shape may be other than a spherical shape (for example, a three-dimensional shape such as a regular icosahedron or a star-shaped polyhedron), and various materials such as wood, metal, resin, and ceramic may be used. Applicable. Of course, it is also possible to use a combination of a plurality of types of pressure element 41B as appropriate.

It is frame | skeleton explanatory drawing which shows the tea-making process of the potted tea to which this invention is applied. It is a front view which shows the water drying apparatus of this invention. It is a perspective view which shows the main member of the compaction machine in the water drying apparatus of this invention. It is a front view which expands and shows the principal part of the compacting machine in the water drying apparatus of this invention. It is a top view of the compaction machine in the water drying apparatus of this invention. It is a front view which shows the combination aspect of the water dryer main body in a water drying apparatus of this invention, and a compactor. It is a front view which shows the other Example of the compacting machine in the water drying apparatus of this invention skeletally. It is a front view which shows still another Example of the compacting machine in the water drying apparatus of this invention skeletally. It is a front view which shows still another Example of the compacting machine in the water drying apparatus of this invention skeletally. It is a front view which shows still another Example of the compacting machine in the water drying apparatus of this invention skeletally. It is the graph which compared the tea leaf by the tea-making method of the pot roasted tea using this invention, and the tea leaf by the tea-making method of the conventional kettle roasted tea regarding the relationship between the moisture content of tea making, and time. It is a table | surface which shows the tea leaf quality by the tea-making method of the pot roasted tea using this invention, and the tea leaf by the tea-making method of the conventional pot roasted tea about the tea-making quality.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Roast leaf machine 11 Heating drum 12 Scooping plate 13 Burner 2 Twistering machine 21 Grazing plate 22 Scissor weight 3 Water drying device 30 Water dryer main body 31 Frame 32 Heating drum 32a Heating chamber 32b Scooping plate 32c Central collection part 33 Burner 34 Cover 35 Input hopper 36 Takeout chute 37 Air exhaust device 37a Blower 4 Pressure machine 40 Frame 41 Pressure unit 41A Pressure body element 41B Pressure body element 42 Pressure drum (41A)
42c Drum drive chain 42M Drum drive motor 43 Suspension belt (41B)
43a Belt drive pulley 43b Turn pulley 43c Belt drive chain 43d Pulley support arm 43e Set spring 43M Belt drive motor 44 Subframe 45 Pressure body adjustment mechanism 45a Adjustment screw 45b Operation handle 46 Pressure contact body 46a Pressure contact roller 46b Squeezing spatula pressure contact member 46c Plate-shaped pressure contact member 46d Concavity and convexity 47 Input hopper 48 Extraction chute 5 Dryer 50 Housing 51 Drying belt 100 Tea leaf warming device 101 Heating drum 102 Stirrer A Tea leaf (raw tea leaf)
E 揉 Pressure area

Claims (9)

  In the tea making method for producing the stir-fried tea in the pot, the raw tea leaves are directly contacted with a heating drum that is a heating body and subjected to a blue-killing treatment, and subsequently the tea leaf moisture is removed through a process including a water-drying process to obtain a desired dry state. The water-drying method in the tea-making process of the stir-fried kettle, characterized in that, in the water-drying process, the tea leaves are subjected to pressure reduction treatment.   The water in the tea-making process of the pot roasted tea according to claim 1, wherein the pressure-crushing treatment is performed by a pressure-crushing unit having a pressure-crum body element arranged so as to sandwich tea leaves. Dry method.   3. The pot roasted tea according to claim 1 or 2, wherein the counter pressure member element is configured such that the pressure application position moves so that the sandwiched tea leaves can be transferred. Water drying method in the tea making process. 4. The tea making of the pot roasted tea according to claim 2 or 3, wherein the moving speed of the squeezing action position in the squeezing unit is made different for each opposing squeezing body element to twist the tea leaves. Water drying method in the process.   The said pressure reduction process is performed in all or one part of each process of a water drying process, when the water drying process is performed over several processes, The said Claim 1, 2, 3 or 4 characterized by the above-mentioned. A water drying method in the tea making process of kettle roasted tea. The water-drying method in the tea-making process of roasted tea according to claim 1, 2, 3, 4, or 5, wherein the squeezing treatment is performed a plurality of times in the one-step water-drying process.   A water dryer body and a compaction machine are combined, and the water dryer body is for removing moisture by conductive heating of tea leaves put into the heating chamber by a rotating heating drum, while the compaction machine is A water-drying apparatus for use in a tea-making process of roasted tea, comprising a pressing unit combined with a pressing body element for transferring tea leaves in a flat pressed state.   8. The pressure member element constituting the pressure unit is a pressure drum, one of which is a pressure drum, and the other is a pressure belt that is in pressure contact with the pressure drum. Water drying device.   The water-drying apparatus used for the tea-making process of the pot roasted tea according to claim 7 or 8, wherein the transfer speeds of the respective compaction body elements are varied.

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