JPS5820153A - Preparation of powdered tea roasted in kettle - Google Patents

Abstract

PURPOSE:To obtain powdered tea having the characteristic flavor of the tea roasted in a kettle, without using the step of steaming of tea leaves with externally supplied steam, by carrying out the whole drying steps in the preparation of powdered tea by heating in a roasting kettle. CONSTITUTION:Raw tea leaves are thrown into a directly heated roasting kettle, and roasted and steamed under stirring. The roasted, steamed and dried tea leaves are transferred to a directly heated open kettle or a rotary roasting kettle furnished with a suction and ventilation devices, and agitated and dried under stirring. The dried tea leaves thus obtained is passed through a rotary mesh cylinder to separate the powdery tea leaves and to cool the leaves to normal temperature. The cooled leaves are thrown into an open kettle or a rotary kettle, and the main drying is carried out under stirring by heating the roasting kettle. After separating the stalks, etc. from the product by conventional method, the leaves are kneaded and dried in an open kettle or a rotary kettle furnished with suction and ventilation devices under stirring to obtain the objective powdered tea.

Description

DETAILED DESCRIPTION OF THE INVENTION The object of the present invention is to obtain dried tea confectionery (boncha) having a flavor similar to that of kamaaicha, which is a raw material for covered tea plantations and a raw material for sencha. It is the raw material for matcha.

Traditionally, the manufacturing method for Sekicha is to use raw tea leaves from covered tea plantations in a steamer.
Apply strong steam from the boiler to steam the leaves thoroughly to ensure even steaming, and after cooling, repeat the steaming several times for 4 to 5 m.
The leaves are drained, cooled, and steamed using a scattering machine that blows the air up to a height of 100 cm, followed by a large brick-built drying room with a heating furnace and flue at the bottom, and inside the drying room,
A tea confectionery transport network consisting of a set of conveyors that can be adjusted to any speed is installed in 3 to 5 stages, and the steamed confectionery is arranged on top of the conveyor belt, and the hot air sent into the drying chamber rough-dries the confectionery and then main-dries the confectionery. The leaves were separated and collected, and then kneaded and dried in a hot air dryer similar to that used for the main drying process to produce tea.

The present inventor has previously discovered that in the above-mentioned method for producing tea, by directly roasting raw tea leaves without steaming and heating and drying them in a pot, it is possible to completely inactivate the tea leaves into a proper tea confection. , filed a patent application. (Unexamined Japanese Patent Publication No. 53-1015
(No. 96) The inventor of the present invention has further conducted research on this pot-roasted tea, and found that the state after roasting, steaming and drying the raw tea leaves and shaking the leaves is dry to the extent that the tea confectionery does not become sticky. This method eliminates the so-called sancha process of separating each leaf and arranging them on a grid, which is a complicated process in the process of making borocha leaves.Moreover, it performs hot air drying in a borocha oven, which is the most difficult temperature control process when drying steamed tea leaves. First, they discovered that a pot-roasted drying method, which is easy to operate, could be employed, and furthermore, they learned that the obtained kettle-roasted tea has a flavor unique to kettle-roasted tea, and completed the present invention.

The present invention is capable of simplifying the operation by performing the entire drying process by heating the tea pot in the production of sekicha, which involves roasting and steaming drying, leaf shaking drying, cooling powder removal, main drying, stem separation, and kneading drying. This is a method for producing mellow tea that has a flavor similar to that of fried tea.

The first step of the method of the present invention is roasting, steaming and drying.
Not only tea confections, but also confections for sencha are used as raw materials for borocha. These raw tea leaves are first opened in a tea pot with a lid. In the roasting process, raw tea leaves are put into the tea pot while being directly heated, and the raw tea leaves are removed while being stirred. Through this operation, the volatile gas so-called raw tea contained in the raw tea leaves is discharged, and the oxidized enzymes in the tea confectionery are steamed in such a way that the tea confectionery is wrapped in steam released from the self-moisture contained in the raw tea leaves. is deactivated. In the second step, leaf drying, the tea confectionery that has been roasted and dried in the first steam step is placed again into an open pot or a rotary roasting pot equipped with a suction and air blower while being directly heated, and is stirred and averaged. Keep the tea temperature at ω°C for about 7 minutes and dry it to the extent of natural drying. In the third step, cooling powder removal, the dried tea confectionery obtained in the second step is cooled to room temperature while passing through a rotating screen door to separate and remove mixed confectionery powder. The main drying in the fourth step is carried out by putting the tea confectionery obtained in the third step into the open pot or rotary pot used in the leaf shaking step in the second step, heating the roasting pot, and stirring. This drying process keeps the tea leaf temperature at around the mark ℃, and
It is taken out at a moisture content of about 10%. This process will be completed in approximately 10 to 20 minutes, depending on the heating conditions and the type of tea confectionery. By drying the roasted rice in one pot, the flavor unique to the roasted pot is retained and enhanced. The fifth step, the water stalk separation step, is carried out in accordance with a conventional method using a conventional water stalk separator such as a set of screws or a parallel sieve type. In the sixth step, kneading and drying, the tea confectionery obtained in the fifth step is put into an open pot or a rotary pot equipped with a suction and blower.
The product is heated and dried in a stir frying pan while stirring.

In the present invention, as described above, since the radiant heat of the frying pot heating is applied for a long time, tannins are converted to catechins,
It is possible to obtain a good level of drying that does not cause the same discoloration and deterioration of tea confectionery as with natural drying, and also has the characteristic flavor of kama-aicha, in which excess flavor components are wrapped up and are less likely to escape. It will be done.

The method of the present invention does not require the steaming process used for conventional borocha, that is, the process of steaming the tea confectionery using external steam, so equipment such as a boiler, steamer, dew cutter (sancha), etc. is not required, and production and
The complexity of heat management, etc. can be eliminated, and fuel costs can be significantly reduced. Since it has already been dried in the first step, the tea confectionery is transferred to each step in a dry state, so it is less likely to become heavy leaves.
The advantage is that each leaf is dried evenly, resulting in a product of uniform quality.

Example Raw tea leaves are placed in a rotating cylinder heated by a heavy oil burner below, and heated air is passed through the cylinder for 60 to 75 seconds to roast and steam the resulting tea confectionery. While heating it with a heavy oil burner, put it into an open pot equipped with a stirrer, stir for about 7 minutes, shake the leaves, and dry until the moisture loss is 5~.
Get % tea leaves. The tea leaves are passed through a rotating screen door to separate and remove the mixed powder of tea confectionery, and while being heated from the bottom with a gas burner, they are put into a rotating cylindrical pot with a leaf collector inside, and while being sucked. After stirring for about 15 to 20 minutes, the moisture content of the tea cake was 5 to 10%. The leaves are collected from the tea leaves using a parallel sieve type water stem separator, and while being heated by a gas burner from the bottom, they are placed in a rotating cylindrical pot with a leaf collector inside, and stirred for about 2 hours while being sucked. and make it into a product.

Patent applicant: Katsuhira Eguchi Agent: Sunshi Ito (and 1 other person)

Claims (1)

[Claims] A method for producing kettle-roasted tea, which is characterized in that the entire drying process is carried out by heating in a frying pot, in the production of yu-cha, which involves roasting and steaming drying, leaf shaking drying, cooling powder removal, main drying, water stem separation, and kneading drying.