JPS6023815B2 - Crude tea production equipment - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION The present invention relates to an apparatus for producing crude tea, and is particularly characterized by contact heating of raw tea leaves.

Normally, green tea is made by steaming raw tea leaves and then steaming them into coarse, medium, or
The tea is processed to make coarse tea, which is then further processed as necessary by drying, pasteurization, setsubun, and combination to produce products. Among these processing steps, the so-called rough tea manufacturing process, which is the coarsening process, middle process, and fine process, is the most important process in the green tea manufacturing process, and the suitability of the processing conditions in this process determines the quality of the product. It affects the quality of green tea. The above-mentioned crude tea manufacturing process involves twisting the material Aoi leaves and removing the moisture contained therein.
It's a dryer. By the way, the method used to gradually remove the moisture contained in the tea straw in this process is the hot air drying method, in which hot air is applied to the tea leaves to dry them. Keep it in the range of 35-4000,
The tea leaves were not allowed to reach a higher temperature. For example, in the roughening process, hot air of 80 to 12 degrees is sent into the machine to remove 50 to 60% of the water content in the tea leaves. is controlled to be maintained within the range of 35 to 40 qo. This point is the same in the Nakahara process, in which 60 to 70 q○ of hot air is sent into the machine and the temperature of the tea confectionery is maintained at 35 to 40°C. On the other hand, Seisoki is an open type and does not blow hot air onto the tea leaves, but it does not blow hot air onto the tea leaves.
The tea leaves are air-dried in the same way as in the above two steps because the tea leaves are twisted while maintaining the temperature at about 60q0. As a result of studying a method for producing high-quality crude tea, the present inventor found that in order to produce crude tea, the raw material tea leaves are heated and kept at a temperature of about 35 to 40 qo, and the tea leaves are twisted and the tea industry is carried out. It is important to evaporate the moisture contained in the tea leaves.In particular, in order to heat tea leaves, instead of simply applying hot air to the tea leaves, it is necessary to replace the tea leaves with hot air or bring the tea leaves into contact with a hot plate while applying hot air. It was found that by heating the green tea in this way, the product green tea loses its grassy odor and the characteristic aroma and refreshing taste of green tea becomes stronger, thereby significantly improving its quality. .

The present invention has been made based on the above points, and
The twisting surface of the tea leaves is formed into a cylindrical shape, and part of the surface is used as a heating plate so that the tea leaves come into contact with the heating plate intermittently and are heated.

Hereinafter, the present invention will be specifically explained based on illustrated embodiments.

Reference numeral 1 in the figure is a twisting barrel.

This device accommodates the tea medicine materials, lights the tea hollyhock, and serves as a bare twisting disk for the tea leaves.It is roughly cylindrical in shape, and has a twisting surface 2 and a heating plate (to be described later) on the inside. 3 is formed, and is rotatably mounted on a machine frame (not shown), and is connected to a drive motor (also not shown) to rotate slowly. Further, the rotary box 1 is provided with an input port for inputting material tea leaves into the body and an output port for taking out tea leaves that have been subjected to the naked twisting process. An input port 4 is formed on one side of the body, a chute 5 is attached to this, and a part of the arm is formed to be openable and closable to serve as an output port 6. Furthermore, a hot air supply duct 7 is connected to one side of the body to send hot air into the arms, and an exhaust fan 8 is attached to the other side to suck out moisture generated from the tea leaves. It was made to be discharged to. By the way, the twisting surface 2 is usually formed using an appropriate material such as bamboo or oak, whereas the heating plate 3 is used to contact and heat the tea leaves, and the surface temperature is kept at 10 pm.
As mentioned above, since it is preferably about 150 to 20,000, at least the surface layer is made of stainless steel.
It is formed using metal such as aluminum or heat-resistant hard synthetic resin. To flood the hot platen 3, there are methods such as using steam or heating it from the outside with a burner, but if you embed the sheathed heater 9 in the hot plate and heat it electrically, the mechanism will be faster. It has the advantage of being simple and being able to control temperature. Further, the twisting barrel 1 is provided with a handle 10, and first, a rotary shaft 11 is provided independently near the center line of the twisting barrel 1, and a bare hand 10 is attached to this.
The rotating shaft 11 has a rectangular cross section, and about two or three shafts are attached to each side of the rotating shaft 11 per operator. This rotating shaft 11 is connected to a drive motor (not shown), and rotates in the same direction as the rotating direction of the Tsukioka 1, and at a faster speed than the rotating shaft 1. It goes without saying that the force with which the handle 10 presses the tea leaves against the twisting surface can be adjusted as appropriate; for example, the rotating shaft 11 can be moved up and down with respect to the twisting barrel 1; The mounting rod 12 of the twill 11 is made to be expandable and retractable. In the figure, the rotation axis of the fan 8 also serves as the rotation axis of the operator 10. The present invention has the above-described configuration, and the process of twisting tea leaves using this device is as follows.

First, a predetermined amount of material tea leaves is introduced into the Hinare Tsukioka 1 through the chute 5 while rotating the rotary shaft 11 at a predetermined speed.

Then, the heating plate 3 is flooded and hot air is sent into the arm through the duct 7. Then, the tea leaves are mixed in the 8th part by the rotation of the twisting drum 1, and the tea leaves are mixed in the 8th part by the rotation of the twisting drum 1, and the tea leaves are transferred to the twisting face 2 by the minato hand 101.
It is twisted while being pressed by. At the same time, the tea leaves come into contact with the heating plate 3 and are heated, and are further heated by the warm air blown into the arms to evaporate the moisture contained therein. Here, the heating plate 3 is desirably about 150 to 20,000, although it varies depending on the type of tea confectionery that is the material or the type of process, for example, whether it is a roughing process or a drying process.

In this case, it is important to heat the tea leaves as much as possible without burning or deteriorating the quality, and for this purpose, the width of the cutting board 3 is appropriately defined and the width of the pseudo-nezutsukioka 1 is adjusted as necessary. The rotation speed is adjusted to adjust the time that the tea leaves are in contact with the heating plate 3. In addition, the hot air sent into the twisting barrel 1 compensates for the amount of heat that is still insufficient due to the contact heating by the heating plate 3, promoting the evaporation of the water contained in the tea leaves, and creating an air flow inside the twisting barrel 8. This serves to drain the generated moisture to the outside. As detailed above, the present invention involves twisting tea leaves while contact heating them, and as the tea leaves are being crushed, the temperature as a whole is maintained at 35 to 40 degrees, while some parts are heated to a high temperature. Because the tea leaves are heated to such a high temperature that they are in a pasteurized state, the grassy smell is eliminated and the advantage is that green tea with a strong aroma and refreshing taste can be obtained.

[Brief explanation of the drawing]

FIG. 1 is a longitudinal sectional view showing one embodiment of the present invention, and FIG. 2 is a longitudinal sectional view of the same. 1; Manipulation and compression, 2; Shintei surface, 3: Heating plate, 4: Inlet, 5
: Chute, 6: Outlet, 7: Hot air supply duct, 8: Exhaust fan, 9: Sheathed heater, 10: Stray hand, 11: Rotating shaft, 12: Mounting pipe. Figure 1 Figure 2

Claims (1)

[Claims] 1. A rolling surface is formed on the inner surface of the cylindrical rolling drum, a part of the rolling surface is cut out, and a heating plate of an appropriate width is attached to that part, and the rolling drum is rotatably mounted on the machine frame. Additionally, the crude tea manufacturing apparatus is characterized in that the rolling barrel has a rotating shaft installed therein, and a number of rolling hands are attached to the rotating shaft.