JPH03112447A - Withering of raw tea leaf utilizing far infrared ray and apparatus therefor - Google Patents

Abstract

PURPOSE:To obtain pot-roasted tea having uniform texture and excellent color, taste and flavor by irradiating raw tea leaves with far infrared ray under rolling, thereby inactivating oxidase in the tea. CONSTITUTION:Raw tea leaves are charged to a rotary cylinder and irradiated with far infrared ray at a zone within 45-90 deg. from the bottom of the cylinder while rotating the cylinder until the surface of the leaf is heated to 180-200 deg.C to achieve the withering of the raw tea leaves.

Description

[Detailed Description of the Invention] <Industrial Application Field> The present invention uses far infrared rays to green tea leaves (deactivates oxidizing enzyme activity), and produces a tea pot that is uniform in trade and has excellent flavor without smoldering. The present invention relates to a method for producing roasted tea and its Vi setting.

<Conventional method> Kamairicha is usually produced in the following order.

■Roasted leaf process Fresh tea leaves are put into a heated rotating cylinder and are aged and blued by heat conduction from the cylinder wall.

■Kneading process 9 Rub the green leaves to soften the two-leaf All-woven fabric and make the moisture in each part of the confectionery uniform, making it easier to shape.

■Water-drying process The product is gradually dried in a rotating cylindrical body, giving it a firmer shape.

■Tightening and finishing process A large amount of water-dried leaves are put into a rotating cylindrical body, and the tea's own weight tightens the shape and dries it. (Although there are examples of far infrared rays being used for drying tea, it has not been used for greening.) <Problems to be solved by the invention> Of the above manufacturing methods, ■ is for greening green tea leaves. The purpose is to heat the inner surface of the cylindrical body to 300 to 400℃.
Heat conduction from the cylindrical inner wall (this heats up, making it difficult to achieve uniform blueing, and the parts that come into contact with the iron plate tend to burn, and the parts that don't come in direct contact with the surface have poor blueing (11! is exposed at the back and one leaf turns red) 2) It is difficult to produce excellent tea with uniform quality.

The purpose of the present invention is to improve the drawbacks of the conventional method of killing green tea leaves in the production of kama-iri tea, and to produce kama-iri tea with nine colors and excellent flavor.

Means for solving the above problems〉 In order to solve the above problems, the first step is to emit far-infrared rays from a far-infrared emitter h) while rolling the green tea leaves. It is heated by +4 iL far infrared rays to produce oxidative enzymes. 8 Makes you lose your sexuality.

Second, the tilt angle and rotation speed can be changed freely.

A rotating cylinder with at least three crosspieces attached in the longitudinal direction of the inner wall at an angle of about 45 degrees to the rotation direction, and a far infrared ray emitter with a reflector so as to irradiate an area of about 45 to 906 from the bottom surface in the rotation direction inside the cylinder. A heating device is installed outside the cylindrical body for auxiliary heating, and a green tea leaf Hrl is used, which is surrounded by a heat insulating material and has an outlet for combustion exhaust gas at the top to prevent heat radiation from the cylindrical body. This method indirectly kills blue while rolling.

Although defects such as scorching and burning do not occur, if the temperature of the green tea leaves is below 80°C, poor greening is likely to occur.

Effect〉 In this invention, green tea leaves are rolled in a rotating cylinder.

while uniformly raising the surface temperature to 180-200℃ using far infrared rays.
Because the heating is different from conventional high-temperature heating using heat conduction, it does not produce burnt edges and produces products with excellent flavor.The inner wall of the cylinder has three crosspieces ('-1), so the rotation speed can be adjusted. This makes it possible to roll the tea confectionery in an area of about 45 to 90 degrees from the bottom surface of the cylinder, and by intensively irradiating this area with far infrared rays, it becomes possible to heat it uniformly. By adjusting the angle of inclination, the irradiation time of the confectionery passing through the cylinder can be changed at will.In this way, it can be made continuously.

<Example> The embodiment of the invention is shown in FIGS. 1 and 2, and the cylindrical body (1) explained according to the drawings has an inner diameter of 40 c + n and a length of 200 c.
The cylinder body is supported by a bearing roller (2) and is driven by a motor (
3) Chain the gear (4) and cylindrical body attached to (5)
The zero-rotating body that is connected and rotated is a jack (6) with # $
The cylindrical body is covered with a heat insulating cover to prevent heat radiation (7), and the exhaust gas is discharged from the IW outlet (8). (9) is a pedestal.

There is a crosspiece (13) in the longitudinal direction on the inner wall of the cylinder. Tiru.

A far-infrared radiator ('12) with a reflector, consisting of three far-infrared radiators (11) with a length of 55 cm and one built-in floOW (220V) nichrome wire, is installed in three rows in the longitudinal direction inside the cylinder. It is equipped with a total of nine far-infrared radiators. The temperature is controlled by attaching a thermocouple to the surface of the far-infrared radiator, and three rows of far-infrared training 114
19 ffi can be controlled independently.0 Heating from the outside of the cylinder is done by a combustion tube (14), its temperature is measured by a heat pump (H + 5), and the gas volume can be adjusted by a solenoid valve.

Next, we will show an example of green tea leaves (Okumidori, Yabukita). Propane gas is burned in the combustion tube (14), the wall temperature is set to 100°C, and firstly, the far-infrared radiator is energized to raise the surface temperature. After heating at 600℃, the raw tea leaves were heated to cylindrical size (1
6) From t! T! A. (17) is the exit of the pale tea cake. The rotation speed and inclination of the cylindrical body were set so that the time required from inputting the green tea leaves to discharging them was about 2 minutes, and the throughput was 8 to 14 kg/+1.

Tea treated in this way had about half the moisture content of fresh tea leaves, and had almost no discoloration7. When the heating time was 2 minutes or less, blue killing was insufficient. The tea confectionery that had been bleached in this manner was subjected to a total treatment, and was again dried with water for 2 minutes using this apparatus at a far-infrared radiator surface temperature of 200° C. and a feed rate of 16 kg/H. Finally, a tightening finish was performed to obtain a product. External heating is not always necessary;
If the surface temperature of the far-infrared radiator is set to 700''C, blue killing can be achieved in exactly the same way.

<Test example> Tea produced using this method and tea produced using the conventional method! f till
The test results are shown in Table 1. The ejf value item is the shape of the tea.

The 0-judgment method, in which color, aroma, light blue, and flavor were evaluated based on the total score, with a maximum of 20 points for each, was evaluated by 8 judges.
The participants were divided into 2 DIs and examined in 2 replicates. Both Yabukita and Okumitori teas produced using this method showed high scores, regardless of the variety of tea. In particular, the color, aroma, and flavor are extremely high and have received high praise! f value = 1 (tea produced by the zero-bottle method whose test results are shown in Table 2 is 1.
It was extremely uniform compared to the conventional method.

Table 2: Variations in the quality of Kamairi tea produced using far infrared greening machine products were likely to be produced.

However, since the single method uses far infrared rays, it is possible to perform uniform blue killing without any variation, and all items that make up the 0 quality were improved.
In particular, the color, aroma, and flavor were significantly improved.

[Brief explanation of drawings]

Part 1 I21 outlines an embodiment of the invention. Figure 2 is a front view of the entrance. 1 Cylindrical body 2 Bearing roller 3 Motor 4 Gear 5 Chain 6 Jacket 7 Heat insulating cover 81 Non-gas 1 Non-outlet 9 Frame 10 Far-infrared training 11 + Strut for hanging IH equipment 11 Far-infrared radiator 12 Reflector 13 Crosspiece 14 Combustion tube 15 Spindle pair 16 Fresh tea leaf supply port 17 Outlet 1 of green tea confectionery

Claims (1)

[Scope of Claims] 1. A method for greening green tea leaves, which comprises deactivating oxidizing enzymes in green tea leaves using far infrared rays while rolling the leaves. 2. A rotating cylindrical body whose inclination angle and rotational speed can be freely changed and at least three crosspieces are installed in the longitudinal direction of the inner wall at an angle of about 45° to the rotational direction, and a rotating cylinder with an angle of about 45 to 90° from the lower surface in the rotational direction within the cylinder. A device equipped with a far-infrared radiator equipped with a reflector so as to irradiate an area of °. 3. The green tea leaf killing device according to claim 2, further comprising a heating device outside the cylindrical body.