JPH04126036A - Substitute for powdered tea - Google Patents

Abstract

PURPOSE:To effectively use tea incrustations occurring in a production process and to inexpensively obtain a substitute for powdered tea by collecting tea incrustations attached to the interior on and after a second roughly rubbing machine among plural roughly rubbing machines of successively transferring tea leaves, drying and grinding the tea leaves. CONSTITUTION:Tea leaves A1 taken out from a steamer 1 is cooled in a cooling machine 2, cooled leaves A2 are fed to a first roughly rubbing machine 10. Tea incrustations B0 in the roughly rubbing machine contains a large amount of impurities and usually abandoned. Then tea leaves A3 are put in a second roughly rubbing machine 20, the leaves are beaten and taken out. Tea incrustations B1 in the roughly rubbing machine 20 are raked and collected. Then tea leaves 4 are further sent to a third roughly rubbing machine 30 and similarly inside tea incrustations B2 are raked and collected. The tea incrustations B1 and B2 in a broken piece state thus raked and collected are put in a hot air dryer 40. Tea incrustations B3 taken out from the dryer 40 are put in a far infrared or microwave irradiating machine 50 and further heated. Tea incrustations B4 taken out from the irradiating machine 50 are successively fed to a grinder 60 and ground to give finely divided tea incrustations B5.

Description

[Detailed description of the invention] [Industrial application field] This invention relates to a novel matcha substitute.

[Prior Art] Matcha is produced by cutting the covered tea leaves through a cutting machine to remove streaks, and then grinding them with a mill to form a powder.

On the other hand, Sencha is produced through the usual process. That is, tea leaves are put into a steamer (45 to 90 seconds), and then passed through a cooling machine - a first rough rolling machine (10 minutes) - a second rough rolling machine (20 minutes).
- Third coarse rolling machine (20 minutes) - rolling machine (15 minutes) - medium rolling machine (25 minutes) - fine rolling machine (30 minutes) → dryer (25 minutes) to make rough tea.

During this production, a considerable amount of tea droplets come out from the raw material tea leaves and adhere to the above-mentioned equipment. In particular, a large amount adheres to the kneading hands (stirring plate) and inner walls of the rough kneading machine. In the past, this chashibu was collected and used as a raw material for the pharmaceutical caffeine, but recently it has become possible to produce it at a low cost by mixing chemicals, so the use of chashibu as caffeine has stopped. It is no longer done. Currently, the tea leaves produced during the production of sencha are washed with water and discarded as unnecessary material that contaminates the insides of various equipment such as coarse grinders.

[Problems with conventional technology] The production of matcha requires special costs for both the raw materials and the production process, so the product price inevitably becomes high.

On the other hand, with regard to the production of sencha, the tea leaves derived from the production process have not been used as drinking products themselves. However, it is a well-known fact that tea leaves contain a lot of caffeine, and it would be a waste to dispose of them.

The purpose of the present invention is to provide an inexpensive matcha substitute by effectively utilizing the tea leaves derived from the manufacturing process without interfering with the normal production of sencha.

[Means for Solving the Problems 1] The means adopted by the matcha substitute of the present invention as a means for solving the above problems is that the tea leaves are sequentially transferred to two or more coarse crushers and dried with hot air in the sencha manufacturing process. It is characterized in that the tea leaves adhering to the inside of the second or subsequent rough milling machines are collected, the tea leaves are subjected to a drying process, and then the tea leaves are ground and processed into fine powder, and the main ingredient is tea leaves.

In addition, the above drying process is performed at a room temperature of 60 to 100°C and a drying time of 1
Hot air dryer for 5 to 35 minutes, then room temperature 60 to 130℃,
It is characterized by being a microwave or far infrared irradiator with a drying time of 30 seconds to 90 seconds.

Second Embodiment Hereinafter, one embodiment of the matcha substitute of the present invention will be described in detail with reference to drawings showing the manufacturing process of the matcha substitute.

FIG. 1 is a conceptual diagram showing the manufacturing process of the matcha substitute of the present invention, which is incorporated into the normal sencha manufacturing process.

The manufacturing route for matcha substitutes is shown by thick lines, and the manufacturing route for sencha tea is shown by thin lines.

In Figure 1, the appropriate amount of tea leaves is 0°5~2 in the steamer.
．． Steamed for 0 minutes. After cooling the tea leaves A1 taken out from the steamer in the cooling machine 2, the tea leaves A2 are passed through the first rough rolling machine 1.
Put it in 0. In this first roughing machine 10, for about 10 minutes, 1
Tea leaves A are beaten while blowing hot air at 00 to 110°C. Next, the tea leaves A taken out from the first roughening machine 10,
is the weight of tea leaves A after water has been removed. It has been reduced to approximately 85%. On the other hand, on one side of the kneading hands, inner wall, etc. of the first rough kneading machine 1O, tea leaves B are adhered in the form of a mushy kneading proboscis. Scrape off this chashibu Bo with a spatula or the like and discard it. Although it is possible to collect the tea leaves Bo in the first rough milling machine 10 and process them for use as a substitute for matcha according to the present invention, this is usually discarded without being used.

This is because Chashibu Bo contains relatively many impurities and has a high water content, making processing difficult. Next, tea leaves A are put into the second coarse crusher 20, where about 20
Continue blowing hot air at 85 to 90°C for several minutes to further beat the leaves. The tea leaves A4 taken out from the second rough milling machine 20 are further removed from moisture and become tea leaves by about 70%. on the other hand,
The semi-dried tea leaves B1 adhere to the inside of the second roughing machine 20 in a thin layer (approximately 3 mm thick), so this is scraped off with a spatula or the like. Then about 30 to 2 to 1oon+ pieces will fall off in semi-dry pieces, so collect them. Next, tea leaves A4 are further put into the third coarse crusher 30,
At this point, continue blowing hot air at 75 to 85°C for about 20 minutes to beat the leaves. Tea leaves A taken out from this third roughening machine 30,
is A. The weight is about 50-55% of the total weight. On the other hand, since tea leaves B are also attached to the inside of the third roughing machine 30, if you scrape them off in the same way, they will fall off into pieces similar to those described above and can be collected. The pieces of tea leaves B1 and B2 thus collected are put into a hot air dryer 1140 and dried.

Specifically, the dryer 40 is a box with a closed structure, and is configured to forcibly blow dry hot air from the outside at a temperature controllable level. The room temperature of this hot air dryer is 60°c-t.
Dry at 0°C, preferably 80°C, for 15 to 35 minutes, preferably 25 minutes, with slow stirring. Taken out from the hot air dryer 40, the tea leaves B3 (with a water content of less than 5%) are then placed in a far-infrared ray or microwave irradiator 50 and further heated. This irradiation machine 50
The box has a sealed structure, and the temperature inside can be heated using far infrared rays or microwaves. This irradiation! ! ! Spread Chashibu B uniformly to a thickness of 5 mm to 10 mm in a chamber @ 60°C to 130°C, preferably at 80°C.
Irradiate at ~110°C for approximately 30-90 seconds. Irradiation machine 5 (
) The tea leaves (in fragmented form) taken out from the tea leaves are thoroughly heated and dried from the inside, and the aroma is improved without discoloration. If the irradiation time is shorter than 30 seconds, the effect is not sufficient, and if the irradiation time is 90 seconds or more, Chashifu B
.

There is a risk of not rushing the process more than necessary. Also, the heating temperature is 60
If the temperature is below 130°C, the effect will be too slow, and if the temperature is above 130°C, there is a risk that only the surface of the fragments will be scorched. The tea Shibu B4 taken out from the irradiation machine 50 is subsequently put into the crusher 60, where it is crushed to obtain the Chashibu B in the form of fine powder.

If you take an appropriate amount of this finely powdered Chashibu B into a tea bowl and stir it with warm water using the utensils you use for drinking matcha, it will give you the flavor of sencha, but it is an inexpensive matcha substitute that has a different flavor from matcha. You can enjoy fragrant tea.

On the other hand, the tea leaves A are further processed into a product called rough tea through the steps of rolling machine 31 → medium rolling machine 32 - fine rolling machine 33 - drying machine 34, and the product is processed into a product called rough tea, which does not lose its quality or quality.
3] Effects of the Invention As is clear from the above explanation, according to the present invention, it is possible to separately easily produce a matcha substitute without interfering with the production of sencha, and the work for that purpose is particularly burdensome. Not. Another advantage is that a portion of the highly nutritious green tea can be effectively used without wasting it, allowing the user to enjoy tea that is rich in flavor and replaces expensive matcha.

[Brief explanation of the drawing]

FIG. 1 is a conceptual diagram showing the manufacturing process of the matcha substitute of the present invention, which is incorporated into the normal sencha manufacturing process. The manufacturing process for matcha substitutes is indicated by thick arrows. Patent applicant: Ishi 1) Hiroshi, patent attorney: Takatsugu Kobayashi

Claims (2)

[Claims] (1) In the sencha manufacturing process, in which tea leaves are sequentially transferred to two or more rough rolling machines and dried with hot air, the tea leaves adhering to the inside of the second and subsequent rough rolling machines are collected, and after this tea leaves are subjected to the drying process, A matcha substitute whose main ingredient is chashibu, which has been crushed into a fine powder. (2) The above drying process is performed using a hot air dryer at a room temperature of 60 to 100°C and a drying time of 15 to 35 minutes, then at a room temperature of 60 to 130°C.
, a drying method characterized by irradiation with microwaves or far infrared rays for a drying time of 30 seconds to 90 seconds.