JPS629825Y2 - - Google Patents
Info
- Publication number
- JPS629825Y2 JPS629825Y2 JP1978058980U JP5898078U JPS629825Y2 JP S629825 Y2 JPS629825 Y2 JP S629825Y2 JP 1978058980 U JP1978058980 U JP 1978058980U JP 5898078 U JP5898078 U JP 5898078U JP S629825 Y2 JPS629825 Y2 JP S629825Y2
- Authority
- JP
- Japan
- Prior art keywords
- rotary pot
- rotary
- pot
- steam
- stir
- 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.)
- Expired
Links
- 241001122767 Theaceae Species 0.000 claims description 33
- 238000007664 blowing Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 description 7
- 238000010025 steaming Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
Landscapes
- Tea And Coffee (AREA)
- Muffle Furnaces And Rotary Kilns (AREA)
Description
【考案の詳細な説明】
本考案は生茶葉の炒蒸し機に関するものであ
る。[Detailed description of the invention] The present invention relates to a steaming machine for raw tea leaves.
従来の唐釜を用いる炒蒸し及び葉振りは、釜の
内面温度が360〜400℃になつた時に生茶葉を投入
して、茶葉で発散する蒸気を包み乍ら茶葉を得て
いたが、手製で処理能率が良くないこと及び勘に
頼らねばならない為に高度の熟練と細心の注意を
要する等の欠点があつた。又、生成された茶葉も
形状、色彩及び香味等の面で問題を有していた。 Traditionally, stir-fried steaming and leaf-furi using a Karakettle involved putting raw tea leaves into the pot when the inner temperature of the pot reached 360 to 400℃, and enveloping the steam emitted by the tea leaves to obtain the tea leaves. However, there were drawbacks such as low processing efficiency and the need to rely on intuition, requiring a high degree of skill and careful attention. In addition, the produced tea leaves also had problems in terms of shape, color, flavor, etc.
本考案はかかる現状をかえりみて考案されたも
のであり、この目的は上記従来装置における欠点
を解決できる新規な炒蒸機を提供せんとするもの
である。 The present invention has been devised in consideration of the current situation, and its purpose is to provide a novel stir-fry steamer that can solve the drawbacks of the conventional devices described above.
本考案は炒蒸装置１と葉振装置２を直列に配設
し、同炒蒸装置を、
イ 一端に茶葉投入口３を有し、他端に茶葉排出
口４を有する回転釜５、
ロ 回転釜５を傾倒かつ回動自在に横設支持して
なる回転釜支持機枠６、
ハ 回転釜５を略全長に渡つて加熱する火炉７、
ニ 蒸気及び揮発ガス吸引孔８を有する一端を回
転釜５の前部に有し、他端を大気と連通してな
る蒸気及び揮発ガス排出管９、
ホ 回転釜５の後部から進入し、同回転釜内に蒸
気を供給する蒸気供給管１０、
ヘ 回転釜５の後端に配設され、同回転釜内にて
蒸気を茶葉投入口３側へ送気する送風手段１
１、
より構成した茶葉の炒蒸機に係わるものである。 The present invention relates to a roasting device 1 and a leaf shaking device 2 arranged in series, and the roasting device is comprised of: (a) a rotary kettle 5 having a tea leaf inlet 3 at one end and a tea leaf outlet 4 at the other end; (b) a rotary kettle support machine frame 6 supporting the rotary kettle 5 in a horizontal position so that it can be tilted and rotated; (c) a furnace 7 for heating the rotary kettle 5 over approximately its entire length; (d) a steam and volatile gas exhaust pipe 9 having a steam and volatile gas suction hole 8 at one end at the front of the rotary kettle 5 and the other end connected to the atmosphere; (e) a steam supply pipe 10 which enters from the rear of the rotary kettle 5 and supplies steam into the rotary kettle; and (f) a blowing means 1 arranged at the rear end of the rotary kettle 5 for blowing steam towards the tea leaf inlet 3 inside the rotary kettle.
The present invention relates to a tea leaf roaster comprising:
図中、１２は茶葉投入口３からの茶葉を回転釜
５内に移送する移送手段、１３は移送手段１２を
回転釜５の回動に対して絶えず静止させてなる回
動防止手段、１４は移送手段１２を駆動する駆動
手段、１５は回転釜５の前端を軸受１６を介して
回動自在に支持する回転釜前部支持機枠、１７は
回転釜５の回動を生ずる駆動手段、１８は回転釜
５の前後部に配設され、茶葉を交差（撹拌）し乍
ら移送する茶葉移送板、１９は蒸気供給管１０に
穿設されてなる蒸気出入用小孔、２０は回転釜５
を傾倒する傾倒手段、２１は茶葉排出口４からの
炒蒸茶葉を葉振装置２内に搬送する搬送シユート
である。 In the figure, 12 is a transfer means for transferring the tea leaves from the tea leaf inlet 3 into the rotary pot 5, 13 is a rotation prevention means that keeps the transfer means 12 stationary with respect to the rotation of the rotary pot 5, and 14 is a rotation prevention means. A drive means for driving the transfer means 12, 15 a rotary hook front support frame that rotatably supports the front end of the rotary hook 5 via a bearing 16, 17 a drive means for causing rotation of the rotary hook 5, 18 19 is a small hole for steam inlet/output formed in the steam supply pipe 10, and 20 is a tea leaf transfer plate that is arranged at the front and rear of the rotary pot 5 and transfers the tea leaves while crossing (stirring) them.
The tilting means 21 is a conveyance chute that conveys the roasted and steamed tea leaves from the tea leaf outlet 4 into the leaf shaking device 2.
次いで本考案に係わる炒蒸機の作動について述
べる。 Next, the operation of the stir-fry steamer according to the present invention will be described.
まずあらかじめ回転釜５内に蒸気を噴出して所
要の温度を与えておく。これは最初に回転釜５内
に投入される茶葉の焦げつきを防止するためであ
る。その後、茶葉投入口３及び移送手段１２を介
して火炉７にて加熱状態にあり、かつ充分な湿度
を有する回転釜５の前部Ａ内にもたらす。この前
部Ａから茶葉は茶葉移送板１８の回動に伴つて交
差撹拌されながら回転釜５の後部Ｂにもたらさ
れ、回転釜５の後尾端に配設されている茶葉排出
口４及び搬送シユート２１を介して葉振装置２に
もたらされ、同装置内にて葉振作業が行われる。
なお、最後の茶葉が後部Ｂにきたときは最初の茶
葉に対して噴出したのと同じ理由にて所望量の蒸
気を噴出するものとする。また、葉振作業は本考
案の装置においては、回転釜５の後部Ｂにても若
干行われる。 First, steam is blown into the rotary pot 5 in advance to give the required temperature. This is to prevent the tea leaves initially introduced into the rotary pot 5 from burning. Thereafter, the tea leaves are brought through the tea leaf inlet 3 and the transfer means 12 into the front part A of the rotary pot 5, which is heated in the furnace 7 and has sufficient humidity. From this front part A, the tea leaves are brought to the rear part B of the rotary pot 5 while being cross-stirred with the rotation of the tea leaf transfer plate 18, and are transferred to the tea leaf outlet 4 disposed at the rear end of the rotary pot 5. The leaves are brought to the leaf shaking device 2 via the chute 21, and the leaf shaking operation is performed within the same device.
Furthermore, when the last tea leaf arrives at the rear part B, a desired amount of steam is ejected for the same reason as that for the first tea leaf. Further, in the apparatus of the present invention, some leaf shaking work is also performed at the rear part B of the rotary pot 5.
炒蒸工程は上述したごとく行われるが、本考案
にあつてはさらに生茶葉より発生した蒸気は送風
手段１１の駆動によつて後部Ｂから前部Ａに向け
て送気され、もつて蒸気は回転釜５内のＡ付近で
均一に充満し（この充満によつて茶葉は効率よく
高温処理される）、その後回転釜５の前部Ａ内で
発生した悪臭とともに蒸気及び揮発ガス排出管９
を介して大気中に排出される。 The steaming process is carried out as described above, but in the present invention, the steam generated from the raw tea leaves is further blown from the rear part B to the front part A by driving the ventilation means 11, so that the steam is The rotary pot 5 is uniformly filled near A (this filling efficiently processes the tea leaves at high temperature), and then the steam and volatile gas exhaust pipe 9 is discharged along with the bad odor generated in the front A of the rotary pot 5.
is emitted into the atmosphere via
以上述べてきたごとく本考案に係わる炒蒸機は
下記の効果を奏する。 As described above, the stir-fry steamer according to the present invention has the following effects.
(1) 回転釜５の後部Ｂより前部Ａに向けて蒸気を
送気することによつて、炒蒸茶は緑色を失わな
い。(1) By sending steam from the rear part B to the front part A of the rotary pot 5, the fried steamed tea does not lose its green color.
(2) 葉振工程の一部を炒蒸装置内にて行うことが
でき、全体工程の簡略化を図れる。(2) A part of the leaf shaking process can be performed in the stir-fry equipment, simplifying the entire process.
(3) 回転釜５の後部Ｂ内の茶温を調節でき、且つ
茶葉より発散された蒸気が前部Ａに送り込まれ
るので前部Ａ内で通過中の茶葉に対して熱の伝
達速度を早めることができる。(3) The tea temperature in the rear part B of the rotary pot 5 can be adjusted, and the steam released from the tea leaves is sent to the front part A, so the speed of heat transfer to the tea leaves passing in the front part A is accelerated. be able to.
(4) 蒸製法における深蒸し機としても利用でき、
炒蒸工程後の工程で茶葉の粉を生ずることな
く、形状、色沢のよい茶葉が得られる。(4) It can also be used as a deep steamer in the steaming method.
Tea leaves with good shape and color can be obtained without producing tea leaf powder in the process after the steaming process.
(5) 揮発性の悪臭ガス（俗称「ナマボケ」）を早
く取り除くことができ、香味の豊なものが得ら
れる。(5) Volatile, foul-smelling gas (commonly known as ``slug'') can be quickly removed, resulting in products with rich flavor.
図面は本考案に係る炒蒸機の断面正面図であ
る。
The drawing is a sectional front view of a stir-fry steamer according to the present invention.
Claims (1)
炒蒸機において、同炒蒸装置が下記の構成を有す
ることを特徴とする茶葉の炒蒸機。 イ 一端に茶葉投入口３を有し、他端に茶葉排出
口４を有する回転釜５、 ロ 回転釜５を傾倒かつ回動自在に横設支持して
なる回転釜支持機枠６、 ハ 回転釜５を略全長に渡つて加熱する火炉７、 ニ 蒸気及び揮発性ガス吸引孔８を有する一端を
回転釜５の前部に有し、他端を大気と連通して
なる蒸気及び揮発性ガス排出管９、 ホ 回転釜５の後部から進入し、同回転釜内に蒸
気を供給する蒸気供給管１０、 ヘ 回転釜５の後端に配設され、同回転釜内にて
蒸気を茶葉投入口３側へ送気する送風手段１
１。[Claims for Utility Model Registration] A tea leaf stir-fry machine comprising a stir-fry device 1 and a leaf shaking device 2 arranged in series, wherein the stir-fry device has the following configuration. (a) A rotary pot 5 having a tea leaf inlet 3 at one end and a tea leaf outlet 4 at the other end, (b) A rotary pot support frame 6 which horizontally supports the rotary pot 5 in a tiltable and rotatable manner, (c) Rotation A furnace 7 that heats the pot 5 over almost its entire length; Discharge pipe 9, E Steam supply pipe 10 that enters from the rear of the rotary pot 5 and supplies steam into the rotary pot, F. Disposed at the rear end of the rotary pot 5, and injects steam into the rotary pot. Air blowing means 1 for blowing air to the mouth 3 side
1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1978058980U JPS629825Y2 (en) | 1978-04-29 | 1978-04-29 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP1978058980U JPS629825Y2 (en) | 1978-04-29 | 1978-04-29 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JPS54161400U JPS54161400U (en) | 1979-11-12 |
| JPS629825Y2 true JPS629825Y2 (en) | 1987-03-07 |
Family
ID=28958277
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP1978058980U Expired JPS629825Y2 (en) | 1978-04-29 | 1978-04-29 |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS629825Y2 (en) |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP4837225B2 (en) * | 2002-08-06 | 2011-12-14 | カワサキ機工株式会社 | Blue killing device |
-
1978
- 1978-04-29 JP JP1978058980U patent/JPS629825Y2/ja not_active Expired
Also Published As
| Publication number | Publication date |
|---|---|
| JPS54161400U (en) | 1979-11-12 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP2106228A1 (en) | Method for roasting coffee beans and coffee bean roaster using the same | |
| CN106072714B (en) | A kind of particle food curer | |
| JPS629825Y2 (en) | ||
| JP2004033220A (en) | Method for roasting small amount of coffee bean and device therefor | |
| JPH11262359A (en) | Production of pan-fired tea or tencha nd apparatus for producing the same | |
| CN107752083A (en) | A kind of sesame frying apparatus of band preheating | |
| JP2000093143A (en) | Tea leaf-heating and processing device and method thereof | |
| JPS63296676A (en) | Apparatus for roasting coffee bean | |
| CN211353758U (en) | Tea processing production is with device that completes | |
| JP3809109B2 (en) | Steaming equipment for tea leaves | |
| CN220422996U (en) | Quick and uniform heating tea pan-firing machine | |
| CN215531340U (en) | White tea aroma-raising charcoal baking dryer | |
| JP2003061579A (en) | Streamer for raw tea leaf | |
| JP2001086932A (en) | Method and apparatus for producing pan-roasted tea or steamed and dried tea | |
| CN206760643U (en) | A kind of green tea water-removing machine structure | |
| JPH0149452B2 (en) | ||
| CN206238266U (en) | Improve the drying unit of tea aroma | |
| JPS63160570A (en) | Apparatus for roasting coffee bean | |
| CN110558862A (en) | Smokeless firewood barbecue oven | |
| JPH0137429Y2 (en) | ||
| JPS63222650A (en) | Leaf roaster | |
| JPH0226944B2 (en) | ||
| JP2001008622A (en) | Tea manufacture | |
| JPH0129528B2 (en) | ||
| JPH055462B2 (en) |