JP2019037216A5 - - Google Patents
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- JP2019037216A5 JP2019037216A5 JP2017172521A JP2017172521A JP2019037216A5 JP 2019037216 A5 JP2019037216 A5 JP 2019037216A5 JP 2017172521 A JP2017172521 A JP 2017172521A JP 2017172521 A JP2017172521 A JP 2017172521A JP 2019037216 A5 JP2019037216 A5 JP 2019037216A5
- Authority
- JP
- Japan
- Prior art keywords
- tea leaves
- crushing
- tea
- green tea
- steaming
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 244000269722 Thea sinensis Species 0.000 claims description 40
- 235000013616 tea Nutrition 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 238000010025 steaming Methods 0.000 claims description 10
- 229920002456 HOTAIR Polymers 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 5
- 235000009569 green tea Nutrition 0.000 claims 10
- 238000003825 pressing Methods 0.000 claims 2
- 238000010008 shearing Methods 0.000 claims 2
- 108090000790 Enzymes Proteins 0.000 claims 1
- 102000004190 Enzymes Human genes 0.000 claims 1
- 108020005203 Oxidases Proteins 0.000 claims 1
- 238000009826 distribution Methods 0.000 claims 1
- 230000000415 inactivating Effects 0.000 claims 1
- 230000001590 oxidative Effects 0.000 claims 1
- 238000010298 pulverizing process Methods 0.000 claims 1
- 238000007873 sieving Methods 0.000 claims 1
- 238000003756 stirring Methods 0.000 claims 1
- 238000009423 ventilation Methods 0.000 description 7
- 230000035812 respiration Effects 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 230000000630 rising Effects 0.000 description 1
Description
(A)萎凋工程
本発明における萎凋工程は、収穫された茶生葉を通風環境下で含水率72%未満50%以上、好ましくは60〜50%まで減少するまで、萎凋させる工程である。本工程により、茶生葉の含水率が減少し、その後の第一乾燥工程に要する時間を短縮でき、生産コストを低減することができる。本工程で用いる茶生葉は前記の通りだが、乾燥効率を高めるため、萎凋前に、適宜、茶生葉の切断を行っても良い。本工程は、茶生葉保管用の生葉管理機を用いるのが好ましく、また、萎凋中の茶生葉周辺の温度環境は室温である10〜40℃が好ましく、より好ましくは20〜30℃である。通風は、呼吸による茶生葉温度の上昇を防ぐために行い、通風サイクルは、常時通風でも良く、一定の休止時間を挟む断続的な通風でも良い。さらに、通風は任意の方向から行うことができる。また、環境温度が低い場合には、20〜40℃の温風を送風しても良い。
(A) Withering step The wilting step in the present invention is a step of wilting the harvested green tea leaves in a ventilation environment until the water content is reduced to less than 72% and 50% or more , preferably 60 to 50%. By this step, the water content of the fresh tea leaves can be reduced, the time required for the subsequent first drying step can be shortened, and the production cost can be reduced. The fresh tea leaves used in this step are as described above, but in order to improve the drying efficiency, the fresh tea leaves may be appropriately cut before wilting. In this step, it is preferable to use a fresh leaf management machine for storing fresh tea leaves, and the temperature environment around the fresh tea leaves during wilting is preferably 10 to 40 ° C, which is room temperature, and more preferably 20 to 30 ° C. Ventilation is performed to prevent the temperature of the fresh tea leaves from rising due to respiration, and the ventilation cycle may be constant ventilation or intermittent ventilation with a certain rest period. In addition, ventilation can be done from any direction. When the ambient temperature is low, warm air of 20 to 40 ° C. may be blown.
(C)第一乾燥工程
本発明における第一乾燥工程は、その後の圧搾粉砕工程におけるスクリューによる押し出し、摩擦による破砕、そして、カッターによる剪断を円滑に行うため、且つ、その後の解砕工程で茶葉の塊を解しやすくするために、50〜150℃の熱風に茶葉を晒し、茶葉の含水率を減少させる工程である。その後の圧搾粉砕工程で茶葉の含水率が高すぎると、茶葉から絞り出される水分が多く、圧搾粉砕工程後に塊になり易く、解砕することが難しくなる。逆に、茶葉の含水率が低すぎると、圧搾粉砕工程で、機械と茶葉の摩擦力が強まり、茶葉を押し出すことが出来なくなり、機械内部に詰まることがある。したがって、本工程では71%未満30%以上、好ましくは60〜40%、より好ましくは50〜40%まで、含水率を減少させる。本工程では、例えば、カワサキ機工社の蒸し葉処理機のように、50〜150℃の熱風を供給できる金網製の回転式円筒、又は50〜150℃の熱風を供給でき、円筒内で回転する葉攫い手を備えた固定式円筒を用いることができる。また、本工程における熱風発生機は、茶製造用問わず、通風乾燥機で用いられるような、火炉で加温した外気を送風ファンで送り出し、熱風として供給するものであり、さらに、前記炒り蒸し工程における回転式円筒釜の火炉から、排熱ダクトを通じて、前記炒り蒸し工程の排熱を再利用することができる。また、前記炒り蒸し工程の排熱を再利用時は、適宜、外気を供給して、熱風温度を安定させることができる。
(C) First Drying Step The first drying step in the present invention is to smoothly extrude with a screw, crush with friction, and shear with a cutter in the subsequent squeezing and crushing step, and tea leaves in the subsequent crushing step. This is a step of exposing the tea leaves to hot air at 50 to 150 ° C. to reduce the water content of the tea leaves in order to make it easier to unravel the lumps. If the water content of the tea leaves is too high in the subsequent squeezing and crushing step, a large amount of water is squeezed out from the tea leaves, which tends to form lumps after the squeezing and crushing step, making it difficult to crush. On the contrary, if the water content of the tea leaves is too low, the frictional force between the machine and the tea leaves becomes stronger in the squeezing and crushing process, the tea leaves cannot be extruded, and the inside of the machine may be clogged. Therefore, in this step, the water content is reduced to less than 71%, 30% or more , preferably 60 to 40%, and more preferably 50 to 40%. In this step, for example, a rotary cylinder made of wire mesh that can supply hot air at 50 to 150 ° C. like a steamed leaf processing machine manufactured by Kawasaki Kiko Co., Ltd., or a rotary cylinder made of wire mesh that can supply hot air at 50 to 150 ° C. and rotates in the cylinder. A fixed cylinder with a leaf-steaming hand can be used. Further, the hot air generator in this process sends out the outside air heated by the fireplace with a blower fan and supplies it as hot air, as used in a ventilation dryer, regardless of whether it is for tea production, and further, the roasting steaming is performed. The exhaust heat from the roasting and steaming process can be reused from the fireplace of the rotary cylindrical kettle in the process through the exhaust heat duct. Further, when the exhaust heat of the roasting and steaming step is reused, outside air can be appropriately supplied to stabilize the hot air temperature.
Claims (9)
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2017172521A JP7122731B2 (en) | 2017-08-22 | 2017-08-22 | Method for producing raw green tea for beverage |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2017172521A JP7122731B2 (en) | 2017-08-22 | 2017-08-22 | Method for producing raw green tea for beverage |
Publications (3)
Publication Number | Publication Date |
---|---|
JP2019037216A JP2019037216A (en) | 2019-03-14 |
JP2019037216A5 true JP2019037216A5 (en) | 2020-10-08 |
JP7122731B2 JP7122731B2 (en) | 2022-08-22 |
Family
ID=65724641
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2017172521A Active JP7122731B2 (en) | 2017-08-22 | 2017-08-22 | Method for producing raw green tea for beverage |
Country Status (1)
Country | Link |
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JP (1) | JP7122731B2 (en) |
Families Citing this family (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP7479820B2 (en) * | 2019-11-01 | 2024-05-09 | サントリーホールディングス株式会社 | Tea leaf production method |
CN114271347B (en) * | 2021-12-31 | 2023-07-18 | 杭州西湖龙井茶叶有限公司 | Longjing tea processing method and Longjing tea |
Family Cites Families (12)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS5944017B2 (en) * | 1977-02-16 | 1984-10-26 | 勝平 江口 | "Ten" tea production method |
JPS5692737A (en) * | 1979-12-24 | 1981-07-27 | Miyamura Tekkosho:Kk | Tea production |
JP4414838B2 (en) * | 2004-08-04 | 2010-02-10 | マルサダ製茶株式会社 | Method for making kettle roasted tea |
JP2009219423A (en) * | 2008-03-15 | 2009-10-01 | Miyamura Tekkosho:Kk | Method for parching tea leaf, system for manufacturing crude tea, and method for manufacturing crude tea |
JP2010004743A (en) * | 2008-06-24 | 2010-01-14 | Kawasaki Kiko Co Ltd | Dust collection and heat recovery system in tea manufacture processing |
JP5826992B2 (en) * | 2010-02-15 | 2015-12-02 | キリンビバレッジ株式会社 | High flavored kettle fried green tea and method for producing the same |
WO2011151237A1 (en) * | 2010-06-04 | 2011-12-08 | Unilever Nv | A process of preparation of tea |
JP5191065B2 (en) * | 2010-11-18 | 2013-04-24 | 佐賀県 | Continuous fried leaf device and kettle fried tea production equipment |
JP6088544B2 (en) * | 2012-01-19 | 2017-03-01 | ユニリーバー・ナームローゼ・ベンノートシヤープ | How to make tea products |
JP2014158455A (en) * | 2013-02-21 | 2014-09-04 | Terada Seisakusho Co Ltd | Raw tea leaf wilting device |
JP6655279B2 (en) * | 2014-07-02 | 2020-02-26 | 株式会社福寿園 | Green tea production method |
JP2016116477A (en) * | 2014-12-19 | 2016-06-30 | ポッカサッポロフード&ビバレッジ株式会社 | Tea production method |
-
2017
- 2017-08-22 JP JP2017172521A patent/JP7122731B2/en active Active
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