JP2009240287A - Steamed tea leaf-treating device - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide a device of treating steamed tea leaves, having a simple structure and providing many actions for mixing the tea leaves. <P>SOLUTION: The steamed tea leaf-treating device comprises a rotary cylinder obtained by laying a cylindrical shape, a rotary shaft penetrating the rotary cylinder, and a plurality of stirring blades mounted on the rotary shaft, and is produced by helically installing crosspieces for preventing idling of the steamed tea leaves on the inside surface of the rotary cylinder, and setting the rotary direction of the helix so as to be opposite to the traveling direction of the steamed tea leaves. <P>COPYRIGHT: (C)2010,JPO&INPIT

Description

  The present invention relates to a device for softening steamed heat-treated tea leaves (hereinafter referred to as steamed tea leaves).

  Fresh tea leaves plucked at the tea garden are steamed with a steamer for tea making, and then processed into crude tea through processes such as a rough koji process, a twisting process, a middle koji process, a koji process, and a drying process. Among these, steaming heat treatment suppresses the activity of enzymes in tea leaves by steaming fresh tea leaves for several tens of seconds, and softens the tea leaves to enhance the effect of the next coarse koji process. The rough koji process is a process in which steamed heat-treated steamed tea leaves are heated and blown sufficiently while drying, and the kneading of the steamed tea leaves in this koji process significantly affects the quality of the product.

Fresh tea leaves are picked several times from early summer to late autumn, and the hardness of fresh tea leaves varies depending on the time of picking fresh tea leaves, the location where the tea tree is cultivated, and the climate. When the time for picking fresh tea leaves is late, the fresh tea leaves become larger and tend to harden. If the tea leaves are large and hard, the steamed tea leaves will not be squeezed in the rough koji process, and products with high taste and aroma will not be obtained. . For this reason, a steaming tea leaf processing device (see, for example, Patent Document 1) is provided between the band-type tea-making steamer and the crude koji process to soften the remaining steamed tea leaves. In Patent Document 1, in order to increase the impact effect, it is necessary to retain steamed tea leaves in the rotating drum for a long time, and a restraining board is attached to the outlet side of the rotating drum.
JP-A-7-31375

  According to the conventional patent document 1, the position of the suppression board has to be adjusted by the input amount of steamed tea leaves, which is troublesome. Further, when the position of the restraining board is not appropriate, there is a problem that a sufficient impact effect cannot be obtained.

  It is an object of the present invention to provide a steamed tea leaf processing apparatus that has a simple structure and has a large effect of kneading tea leaves.

  The first means of the present invention is composed of a rotating drum horizontally mounted on the cylinder, a rotating shaft penetrating the rotating drum, and a plurality of stirring blades provided on the rotating shaft, and an inner surface of the rotating drum is provided on the inner surface of the rotating drum. A spear for preventing steamed tea leaves from spinning around is provided in a spiral shape, and the rotational direction of the spiral is arranged opposite to the traveling direction of the steamed tea leaves.

  In the second means of the present invention, the spiral bar of the first means is a spiral bar provided. According to the third means of the present invention, the spiral bar of the first means is provided with a plurality of horizontal bars spirally.

  According to the present invention, it is possible to give a sufficient impact pressure effect to steamed tea leaves with a structure that does not require adjustment. Moreover, by softening the steamed tea leaves before the rough koji step, the kneading in the rough kneading step can be sufficiently carried out, and a product with good quality can be manufactured.

  This will be described with reference to the drawings. Reference numeral 1 denotes a cylindrical rotating drum, which is horizontally mounted and is rotated by a motor (not shown). In the rotating drum 1, there is provided a crossing prevention rod (details will be described later). Reference numeral 2 denotes a rotating shaft that penetrates below the center of the rotating drum 1 and is rotated by a motor 10. A stirring blade 3 is provided on the rotary shaft 2 in a spiral shape while changing the angle by 90 degrees. 12 is a charging conveyor for transporting steamed tea leaves to the charging port 4, 13 is a charging chute for guiding steamed tea leaves to the charging port 4, and 14 is for transporting steamed tea leaves from the outlet 5 to the next tea making apparatus. It is a take-out conveyor.

  Steamed tea leaves 6 that have been steamed with a steamer for tea making are fed into the inlet 4 of the apparatus as described above. Since the rotary drum 1 is inclined toward the take-out port 5 and the stirring blade 3 is also attached so as to lead to the take-out port 5, the steamed tea leaves naturally move to the take-out port 5. The rotary drum 1 is about 20 to 70 r. p. m. , The stirring blade 3 is about 150-1000 r. p. m. The stirring blade 3 rotates at a higher speed. At this time, the steamed tea leaves 6 are sandwiched between the rotating drum 1 and the stirring blades 3 below the rotating drum 1 and are subjected to a kneading action and an action of cutting large steamed tea leaves while being rubbed. Thereby, the steamed tea leaves 6 are softened and become finer uniformly. The softened steamed tea leaves 6 are discharged from the take-out port 5 and are transported to the rough rice cake process (including other steamed tea leaf processing devices) by the take-out conveyor 14 or the like. The softened steamed tea leaves 6 are sufficiently swallowed even in the coarse koji process, and are processed well in the subsequent processes, so that a high-quality product can be manufactured.

  A first embodiment will be described with reference to FIGS. In the first embodiment, one crosspiece 7 is spirally attached in the rotating drum 1. When this is combined with the rotating direction of the rotating drum 1, it is arranged in a direction that obstructs the progress of the steamed tea leaves (opposite to the traveling direction). In this way, when the amount of steamed tea leaves in the rotating drum 1 is small when the steamed tea leaves are started, even if the rotating drum 1 rotates, the steamed tea leaves are not sent to the outlet 5 side. It stays in the rotating drum 1. When the amount of steamed tea leaves in the rotary drum 1 increases, the steamed tea leaves are pushed to the outlet 5 side, and the steamed tea leaves that are sufficiently pressed are discharged.

  A second embodiment will be described with reference to FIGS. In the first embodiment, a plurality of horizontal bars 8 are spirally attached in the rotating drum 1. Similar to the first embodiment, this is arranged in a direction that obstructs the progress of the steamed tea leaves (opposite to the traveling direction) when combined with the rotational direction of the rotating drum 1. In this manner, as in the first embodiment, when the steamed tea leaves are started, when the amount of steamed tea leaves in the rotating drum 1 is small, the steamed tea leaves remain on the outlet 5 side even if the rotating drum 1 rotates. It is not sent to the rotary cylinder 1 and stays in the rotary drum 1. When the amount of steamed tea leaves in the rotary drum 1 increases, the steamed tea leaves are pushed to the outlet 5 side, and the steamed tea leaves that are sufficiently pressed are discharged.

The front partial sectional view of the steamed tea leaf processing apparatus of the present invention. FIG. 3 is a perspective view of a rotating drum according to the first embodiment. FIG. 3 is a development view of the rotary drum according to the first embodiment. FIG. 6 is a perspective view of a rotating drum according to a second embodiment. FIG. 4 is a development view of a rotating drum according to the second embodiment. FIG. 6 is a side view of a rotating drum according to a second embodiment.

Explanation of symbols

DESCRIPTION OF SYMBOLS 1 Rotating drum 2 Rotating shaft 3 Stirring blade 4 Inlet 5 Outlet 6 Steamed tea leaf 7 Side 8 Side 8A Side 8B Side 8C Side 10 Motor 12 Input conveyor 13 Input chute 14 Output conveyor

Claims (3)

  A rotating drum horizontally mounted on the cylindrical shape, a rotating shaft penetrating the rotating drum, and a plurality of stirring blades provided on the rotating shaft, and a rail for preventing empty steamed tea leaves on the inner surface of the rotating drum. A steamed tea leaf processing apparatus, characterized in that it is provided in a spiral shape and the rotational direction of the spiral is arranged opposite to the traveling direction of the steamed tea leaves.   2. The steamed tea leaf processing apparatus according to claim 1, wherein the spiral bar is a spiral bar provided in a spiral shape.   2. The steamed tea leaf processing apparatus according to claim 1, wherein the spiral bar is a spiral bar having a plurality of horizontal bars.

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