KR101266393B1 - Fermented tea automatic manufacturing method - Google Patents
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- KR101266393B1 KR101266393B1 KR1020100086204A KR20100086204A KR101266393B1 KR 101266393 B1 KR101266393 B1 KR 101266393B1 KR 1020100086204 A KR1020100086204 A KR 1020100086204A KR 20100086204 A KR20100086204 A KR 20100086204A KR 101266393 B1 KR101266393 B1 KR 101266393B1
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Abstract
The present invention relates to a method for automatically producing fermented tea to automatically produce fermented tea.
According to the present invention, the step of storing the leaves in the leaf storage container, the first transfer step of the green leaves through the input conveyor, the second transfer step of the green leaves through the inclined conveyor, and the green leaves inside the fermenter through the distribution conveyor Injecting evenly, generating a heat source, generating air (air) by the blower and supplying the heat source to the fermentor side, the green leaf fermentation step, and the fermented and discharged tea leaves in a salvage process By including the step of conveying, it is possible to improve the competitiveness of quality and price, to equalize the quality and to produce sanitary fermented tea.
Description
The present invention relates to a method for automatically manufacturing fermented tea, and more particularly, to provide a mass production system by automating an outdoor forging, an indoor forging, a fleshy salt, a note, fermentation, and a drying process for manufacturing a fermented tea. The present invention relates to a method for automatically manufacturing fermented tea, which is capable of producing a hygienic fermented tea in large quantities while improving the competitiveness of the price, making the quality uniform.
Generally speaking, tea is a favorite drink after meals and during leisure time. It can lower your courage, digest your mature food, clear your head, relax your urine, stop your eating, and relax your sleep. Consumption is increasing as the benefits become known, as well as toxins and heart health.
The main ingredient of tea is composed of various minerals such as tannin, theanine, caffeine, and the amino acid vitamin C, which is a protein, and has the effect of preventing and treating diseases harmful to the human body by interacting with beneficial ingredients.
These teas have their own aroma and color depending on whether they are fermented in the manufacturing process, such as unfermented tea (green tea), semi-fermented tea (oolong tea), fully fermented tea (black tea), and post-fermented tea (boiled tea, yellow tea). Are distinguished.
Fermented tea manufacturing process is also known as outdoor forgery (also known as daylight forgery), spreading in weak sunlight to evaporate moisture to soften the leaves, and after a certain period of time, the soft leaves become hard, and the moisture of the leaves passes through petioles and leaf veins. As it exits, water phenomena change from dark green to light green, and the biochemical reactions necessary for taste and fragrance occur easily), indoor counterfeiting (shaking the political process and the leaves of tea leaves in the shade) Fermentation proceeds by the request process to injure the wound), salsaeng (the process of inactivating the oxidase in the tea leaves by removing the tea leaves in a high-temperature pot), and keep in mind (by applying force to the tea leaves to make the water uniform and at the same time Process to destroy it properly to make it look good and to improve its shape), and to dry it (processing to prevent deterioration during the storage of tea). The.
However, at present, the manufacturing process of the fermented tea has a disadvantage in that it is difficult to homogenize the quality and mass production because all must be performed manually.
In addition, China's imports of fermented tea are continuously increasing in Korea, and Chinese tea has many problems in terms of quality standards, but it is superior in price competitiveness to domestic fermented tea. Therefore, it is urgently required to have a mass production system through automation of outdoor forging, indoor forging, and fermentation process that most affect the quality and production cost of fermented tea.
In addition, the process of manufacturing semi-fermented tea has the disadvantage that the work is not efficient because all the work is done by hand, it is unsanitary and requires a lot of manpower throughout the whole process and the quality and badness are determined by the weather of the day of work. Have.
In particular, the outdoor forging, indoor forging, and fermentation processes that determine the aroma and taste of the product require more manpower and time than other processes. Therefore, it is urgently required to give an advantage in hygiene.
In addition, environmental and plant resources are very diverse and highly functional, and by exploring these useful resources and applying fermented tea manufacturing technology, research on the development and expansion of high value-added products of various kinds of products with various quality, form and functionality is required. It is becoming.
Accordingly, an object of the present invention is to improve the competitiveness of quality and price, to improve the quality and price competitiveness by automating the outdoor forging, indoor forging, agar, agar, fermentation and drying process for manufacturing fermented tea to have a mass production system The present invention provides a method for automatically manufacturing fermented tea, which is capable of producing a sanitary fermented tea with uniformity.
The purpose is to store the living leaves in the storage container container; Firstly transporting the green leaves stored in the green leaf storage container to the fermenter side through an input conveyor; Secondarily transporting the green leaves conveyed by the input conveyor to the fermenter side through an inclined conveyor; Distributing and evenly distributing the green leaves transferred through the inclined conveyor into the fermenter through a distribution conveyor; Generating a heat source supplied into the fermenter by an electric heater; Generating air by a blower and supplying a heat source to the fermentor side; Continuously supplying a heat source into the fermenter to ferment the green leaves by any one of a flavoring method or a flavoring method by a predetermined rotation speed and rotation time of the fermenter; And moving the tea leaves fermented and discharged from the fermentor to a salsaci process through a takeout conveyor. It is achieved by a fermented tea automatic manufacturing method comprising a.
The fragrance preparation method of the fermenter of the present invention is subdivided into 1 to 25 steps to proceed the fermentation process, the first step is rotated for 1 minute to 10 minutes, the second step is left to cool for 2 to 10 minutes, 3 Step spin with cold air for 1 to 5 minutes, step 4 with hot air for 5 to 15 minutes, step 5 with cold wind for 2 to 10 minutes, and step 6 for hot wind for 5 to 15 minutes Step 7 is rotated with cold air for 2 to 10 minutes, step 8 is left with hot air for 5 to 15 minutes, step 9 is rotated with cold air for 2 to 10 minutes, and
The fragrance method by the fermenter of the present invention is characterized in that it is carried out 7 days after the tea leaves are all open.
The fragrance method according to the fermenter of the present invention is characterized in that to produce a semi-fermented tea by fermenting tea leaves 40-60%.
In the fermentation method according to the fermenter of the present invention, steps 1 to 13 are rotated by supplying hot and cold winds in parallel so that the temperature of the tea is not higher than 43 ° C., so that the temperature of the tea is 43 to 14-25. It is characterized in that the fermentation by rotating 50 minutes to 70 minutes compared to 1 to 13 steps to injure the tea leaves by maintaining the state of blowing moisture using hot and cold air to be below ℃.
The fragrance method according to the fermenter of the present invention is subdivided into 1 to 16 steps to proceed the fermentation process, the first step is rotated for 1 minute to 10 minutes, the second step is left to cool for 2 minutes to 10 minutes, Step 3 rotates with cold air for 1 to 5 minutes, Step 4 with hot air for 5 to 15 minutes, Step 5 rotates with cold air for 2 to 10 minutes, Step 6 for 5 to 15 minutes Left with hot air, step 7 rotates with cold air for 2 to 10 minutes, step 8 with hot air for 5 to 15 minutes, step 9 with cold air for 2 to 10 minutes, and
The fragrance method by the fermenter of the present invention is characterized in that it is carried out 4 days after the tea leaves are all open.
The fragrance method according to the fermenter of the present invention is characterized in that to produce a semi-fermented tea by fermenting tea leaves 20-30%.
According to the fragrance method of the fermenter of the present invention, steps 1 to 13 are rotated by supplying hot and cold winds in parallel so that the temperature of the tea is not higher than 43 ° C., so that the temperature of the tea is 43 to 16 steps. It is characterized in that the hot air and cold air to maintain the state of blowing moisture to be less than ℃ to rotate to give the tea leaves wound, fermented, and take out the tea leaves from the fermenter and spread them thinly in the tray and leave for 15 hours or more.
Raw material fermented in the fermenter is characterized in that it consists of any one of the leaves and stems of green tea, dol, tangerine, Wenju wheat persimmon, Daengjiji, three hundred seconds, kkujippong, Yoshino cherry tree, South Omija, Chopi.
Therefore, according to the method for automatically producing fermented tea according to the present invention, by forging a mass production system by automating the outdoor forging, the indoor forging, the agar, the fermentation, the fermentation and the drying process for manufacturing the fermented tea, the competitiveness of quality and price It is possible to produce fermented tea with hygienic fertilization and improve quality.
1 is a block diagram showing a fermented tea manufacturing process using an automatic production apparatus according to the present invention.
Fig. 2 is a block diagram showing a process for producing a perfume by the homemade method.
3 is a block diagram showing a process for producing an incense by the handmade method.
Figure 4 is a block diagram showing a fermentation tea production automation apparatus according to the present invention.
Figure 5 is a partial cross-sectional perspective view showing the fermenter according to the present invention cut.
Fig. 6 is a side sectional view of Fig. 5. Fig.
7 is a plan view showing an open state of the input door of the fermenter according to the present invention.
8 is a plan view showing a closed state of the input door of the fermenter according to the present invention.
The object of the present invention and the constitution and effects of the present invention to achieve the same will be more clearly understood by the following description of the preferred embodiment of the present invention with reference to the accompanying drawings.
First, the method for producing fermented tea according to the present invention, the fermented tea manufacturing principle to maximize the aroma and taste of the traditional fermented tea produced when the handmade fragrance (선 香) and incense (僊 香) product made by hand Designed by applying green tea automation line for manpower, hygiene and quality uniformity, fermented tea market by increasing income of fermented tea manufacturing farmers, improving quality, differentiating Korean fermented tea and reducing manufacturing cost It is noted that the development was aimed at enhancing international competitiveness as well as increasing the number of employees.
According to the method for automatically producing fermented tea according to the present invention, the step of storing the green leaves in the green leaf storage container (S1), the primary conveying step (S2) of the green leaves through the
In the step S1 of storing the leaves in the leaf storage container, the leaves are collected and stored in the
In the first transfer step (S2) of the green leaves through the
The
The
As shown in FIG. 5 or FIG. 6, an air flow path for uniformly scattering hot air transferred by the
In addition, the inner diameter portion of the blower is provided with a disk-shaped
The inner diameter portion of the
One side of the
Feeding and feeding the green leaves from the
The
One side of the
During operation of the
In the second conveying step (S3) of the green leaves through the
The
In the step of evenly injecting the green leaves into the
In step S5 of generating a heat source, a heat source supplied into the
The
As a method of supplying the heat source, kerosene, gas, and electricity were used. As a result, kerosene is more expensive than gas and there is a risk of deterioration of the quality of the oil when the oil is leaked. Although the initial investment for the purchase of the burner is more expensive than the electric heater and has the risk of inadvertent explosion during work, it is easier to handle than the gas or kerosene when supplying the heat source through electricity. In particular, it is preferable to use an electric heater because it has the advantage of easy temperature control.
When a heat source is generated, the air is generated by the
The
As shown in <Table 1>, as a blower, examination was carried out using four models of the same industry.
If the air volume is small in the blower, the moisture is not volatilized, causing a non-uniformity of quality, and if the air volume is large, it causes a problem that the fermentation does not proceed sufficiently by volatilizing the water excessively in a short time. In addition, when the wind speed is weak, the quality of the front and rear of the fermentor is not uniform, and if the wind speed is strong, the leaves are dried quickly and the fermentation does not proceed sufficiently.
Therefore, the prepared samples were evaluated after preparation by the fragrance method by the fermenter of the present invention in order to compare the quality with the fragrance method by the homemade method. In the DSB-F29FT model, the entire fermenter was not uniformly fermented due to the lack of air volume, and the fermentation time was also longer than that of DTB-3803S. The same problem occurred as the DSB-F29FT. In the sensory evaluation, it can be seen that the blower in which the product of the quality similar to the handmade product is made is the DTB-3803S model. In the present invention, the application of the DTB-3803S model is most suitable.
In the green leaf fermentation step S7, a process of fermenting the green leaves is performed by the heat source supplied into the
The taste and aroma of tea vary depending on the varieties and the ingredients in the tea leaves, but also on the differences in processing methods.
In particular, in the outdoor and indoor processes known as the most important process of the fermented tea, the tea leaves have a completely different taste and aroma depending on how much the tea leaves are fermented and by which method.
At present, the fermented tea has not yet escaped the manual form because it has not been developed fermentation machine capable of rapid mass processing while maintaining the taste and aroma. Although the development of automated machinery is being carried out in Taiwan and Japan, it has not been put to practical use because of poor quality compared to fermented tea manufactured by hand.
There are many factors that affect the taste and aroma when forging indoors and outdoors, but in particular, the tea leaves are injured when they collide with each other in the process of neglecting to give moisture stress and shaking the tea leaves indoors. In other words, the process of requesting stress caused by the destruction of cells in the wounded area.
In order to develop a fermentation vehicle automation equipment according to the present invention by analyzing the water and volume reduction rate caused by moisture stress during manufacturing during the indoor and outdoor forging, the results of the experiment to apply to the development of the fermentation equipment according to the present invention <Table 2 > Is shown.
quite
Item
Leaf
Outdoor
forgery
request
request
request
request
request
request
Before
joss stick
(%)
(%)
Fortune
(%)
(%)
As shown in <Table 2>, the water content of fresh leaves was 76.7% (WB) and gradually decreased as the process progressed. The water content after the 4th request was 70.9% (WB). It can be seen that.
In addition, the water content before salsaeng was 62.4% (WB). Due to the nature of the manufacturing method, water was evaporated during long standing indoors to give moisture stress. In the case of the fragrance preparation method of the fermenter of the present invention, the moisture content of the green leaves was 74.8% (WB), and as the process proceeded, the fragrance preparation method of the fragrance of the present invention showed the same tendency as the fragrance preparation method of the fermenter of the present invention. In the case of volume, both the fragrance method and the fragrance method by the fermenter of the present invention decrease as the process proceeds. After the fourth request, it can be seen that the volume is no longer reduced.
The fermentation equipment was set up in 25 stages, with the four conditions of hot wind, cold wind, rotation, and neglect, while viewing the leaves.
The test samples used were 20-year-old Geumgok-rok, a green tea variety planted in Seolokdawon, Jeju Island, and the harvest time was the first season of 5th season and the first season of 4th season at the end of June. The word "opening" is used in tea, and leaves can no longer become open leaves (after being unfolded).
In addition, the measurement of moisture in indoor and outdoor forgeries was carried out using OHAUS's MD-45 moisture meter, and the volume measurement was made of a cylindrical acrylic plate having a diameter of 30 cm. Indicated.
In this process, heat source, hot air, and air volume were reviewed for the production of fermentation vehicle automation equipment, and the optimum manufacturing technology for each fermentation degree was established by measuring the moisture reduction and volume reduction rate during manufacturing. The prepared samples were evaluated for quality by the sensory evaluation scoring table of Table 3 below for comparison with the homemade method.
At this time, the endogenous test evaluated the fragrance immediately after adding 100 boiling water to 5g of tea sample, the search and taste were evaluated after leaching for 3 minutes. If the smell of the product smells bad, smells bad, the taste is not fresh and disgusting, and the search is not clear and muddy, the deduction is made. A total of 100 points were taken in both the external and internal examinations, and 20% of the external appearance and 80% of the internal characteristics of the car were scored.
In order to develop the optimal manufacturing technology of fermentation equipment, as shown in the following <Table 4>, the moisture reduction rate as the step progresses at hot air temperature of 40 ℃, 50 ℃, 60 ℃ based on the input amount of 300kg, 12 times / min And volume reduction rate.
division
sirocco
Cold wind
rotation
time
(minute)
(%)
(%)
(%)
(%)
(%)
(%)
(Based on handmade fragrance products
Relative Score)
Here, it was determined that the most suitable hot air temperature for the automation equipment is 50 ° C. in consideration of quality and energy efficiency.
In order to manufacture the fragrance product (fermented and lingering fragrance and taste: 30 to 40% fermented tea) by the fermenter of the present invention by an automated line, the first to the thirteenth stage are the outdoor forging stages of the tea. Hot air and cold air were properly performed in parallel so as not to have a temperature of 43 ° C. or higher, and prepared while rotating to mix the inner and outer leaves of the cylinder evenly. Steps 14 to 25 were made by blowing water using hot and cold winds so that the temperature of the car was 43 ° C or lower, like indoor forging. Prepared with a further 70 minutes of rotation. The process of stressing the tea leaves by the moisture and wounds is an important process to generate a unique aroma of fermented tea.
The fragrance product manufactured by the fragrance preparation method by the homemade method is a step of harvesting (S200-a), a step of sun forging the harvested tea leaves for 1 hour (S200-b), and a sun-dried tea leaf for 1 hour. Primary indoor policing process (S200-c), the primary requesting process (S200-d) for rotating the fermenter at a speed of 21 rpm for 2 to 3 minutes, and the primary tea leaves for 1.5 hours in the secondary room The still step (S200-e), the second request step (S200-f) for rotating the fermenter at a speed of 23rpm for 2 to 5 minutes, and the second indoor tea settled for 2 hours the tea leaf Step (S200-g), the third step of rotating the fermenter at a speed of 23rpm for 2 to 12 minutes (S200-h), and the third step of the fourth indoor room settling tea leaves ( S200-i), the fourth requesting step of rotating the fermenter at a speed of 24 rpm for 2 to 20 minutes (S200-j), and the fourth requested indoor tea for 2 hours The process (S200-k), the fifth step of rotating the fermenter at a speed of 24rpm for 2 to 10 minutes (S200-l), and the process of the sixth indoor settling of the fifth tea leaves for 4 hours (S200-m), and the process to apricot the 6th indoor political tea leaves at a temperature of 280 ~ 300 ℃ for 3 minutes (S200-n), and the process to keep the salted tea leaves for 5 minutes (S200-o) And, the tea leaves are prepared by the manufacturing method through the step (S200-p) of drying the tea leaves for 15 minutes to a temperature of 130 ℃. The fragrance method is preferably carried out 7 days after the tea leaves are all opened. By this fragrance method it is possible to manufacture semi-fermented tea fermented tea leaves 40-60%.
On the other hand, the incense products produced by the incense preparation method according to the fermenter of the present invention (including the meaning that the fragrance that blooms when pouring tea cups, fermented tea with about 10-20% fermentation) manufactured by an automated line To do this, the outdoor forging step was carried out from the first to the 13th step in the same way as the uncomfortable product, and the indoor forging step was carried out using hot and cold winds so that the temperature of the car is 43 ° C or lower from 14 to 16 steps. In order to keep the tea leaves injured by drying the drum to rotate for a certain time, the tea leaves were taken out of the fermenter and spread thinly on the rice tray and left for 15 hours or more. Subsequent processes were manufactured by the same method as the homemade method.
The incense products manufactured by the home-grown incense production method are harvesting step (S300-a), the step of forging the harvested tea leaves for 0.5 hours (S300-b), and sun-dried tea leaves for 1 hour Primary indoor policing process (S300-c), the primary requesting process (S300-d) for rotating the fermenter at a speed of 16 rpm for 2 to 3 minutes, and the primary tea leaves for 2 hours in the secondary room Step (S300-e) to stand still, the second request step (S300-f) for rotating the fermenter at a speed of 16rpm for 2 to 5 minutes, and the third indoor room settling of the second requested tea leaves for 3 hours Process (S300-g), the third step of rotating the fermenter at a speed of 16rpm for 2 to 8 minutes (S300-h), and the third step of the fourth indoor room settling tea leaves ( S300-i), the process of apricots and the 4th indoor tea leaves to a temperature of 280 ~ 300 ℃ for 6-7 minutes (S300-j), and the salted tea leaves for 2 to 6 minutes, keep in mind (' 'la Is also produced by a production method goes through the step (S300-l) drying the step (S300-k), and note that the tea leaves or the mammal also) to a temperature of 100 ℃ for 15 minutes. The fragrance method is preferably carried out 4 days after all the tea leaves are opened. It is possible to produce semi-fermented tea fermented with tea leaves 20-30% by this fragrance method.
According to the results of sensory evaluation of the prepared samples, in the case of the fragrance preparation method by the fermenter of the present invention, the quality of the homemade method and the automation line showed the same or similar tendency, and thus, the mass production may be possible by the automation line in the future.
As described above, the quality evaluation of the product produced by the fragrance preparation method, the fragrance preparation method by the homemade preparation method, the fragrance preparation method by the fermenter of the present invention, and the fragrance preparation method is as shown in Table 5 below.
It can be used as a raw material.
According to the fermented tea automatic production method according to the present invention, in addition to green tea, leaves and stems, such as stone, tangerine, Wenju, persimmon oil, three hundred seconds, kkujippong, Yoshino cherry tree, South Schisandra chinensis, etc. can be used as a raw material.
When the fermentation of the tea leaves is completed, the step of discharging the fermented tea leaves and transported to the salsache process through the takeout conveyor 180 (S8).
The
At one side of the
The
Although the exemplary embodiments of the present invention have been described above by way of example, the scope of the present invention is not limited to such specific embodiments, and the scope obvious to those skilled in the art to which the present invention belongs belongs to the scope of the claims of the present invention. It should be interpreted as belonging to.
S1: storing the living leaves in the storage container container,
S2: first transfer step of green leaves through the input conveyor,
S3: the second transfer step of the green leaves through the inclined conveyor,
S4: step of evenly injecting green leaves inside the fermentor through a distribution conveyor,
S5: generating a heat source,
S6: generating air by the blower to supply the heat source to the fermentor side,
S7: green leaf fermentation stage,
S8: step of transferring the fermented and discharged tea leaves to the salvage process through the take-out conveyor,
100: fermentation tea production automation device, 110: green leaf storage container,
120: fermenter, 122: ventilator,
122a: through hole, 124: dry drum,
124a: stirring blade, 126: input door,
128: door, 130: input conveyor,
140: inclined conveyor, 150: distribution conveyor,
160: electric heater, 170: blower,
180: takeout conveyor, 190: control touch panel.
Claims (10)
Firstly transporting the green leaves stored in the green leaf storage container to the fermenter side through an input conveyor;
Secondarily transporting the green leaves conveyed by the input conveyor to the fermenter side through an inclined conveyor;
Distributing and evenly distributing the green leaves transferred through the inclined conveyor into the fermenter through a distribution conveyor;
Generating a heat source supplied into the fermenter by an electric heater;
Generating air by a blower and supplying a heat source to the fermentor side;
Continuously supplying a heat source into the fermenter to ferment the green leaves by any one of a flavoring method or a flavoring method by a predetermined rotation speed and rotation time of the fermenter; And
Moving the tea leaves fermented and discharged from the fermenter to a salsaci process through a takeout conveyor; Fermented tea automatic manufacturing method comprising a.
The first stage is rotated for 1 to 10 minutes, the second stage is left with cold air for 2 to 10 minutes, the third stage is rotated with cold air for 1 to 5 minutes, and the fourth stage is heated to hot air for 5 to 15 minutes. Left to stand, step 5 with cold air for 2 to 10 minutes, step 6 with hot air for 5 to 15 minutes, step 7 to cold for 2 to 10 minutes, step 8 for 5 minutes Left to hot air for 15 to 15 minutes, step 9 is rotated with cold air for 2 to 10 minutes, step 10 is left with hot air for 10 to 20 minutes, step 11 is rotated with cold air for 2 to 10 minutes, , Step 12 rotates with hot air for 10 to 30 minutes, Step 13 rotates with cold air for 1 to 10 minutes, Step 14 to leave cold wind for 50 to 70 minutes, and Step 15 for 20 to 40 minutes Rotate with hot air for minutes, 16 steps for 20-40 minutes Left with cold air, step 17 rotates with hot air for 20 to 40 minutes, step 18 with cold air for 5 to 15 minutes, step 19 for 10 to 30 minutes, step 20 for 10 minutes Rotate with cold air for 20 to 20 minutes, step 21 for 5 to 15 minutes, step 22 for 10 to 30 minutes, step 23 for 5 to 15 minutes, step 24 for 10 minutes Rotating with cold air for 20 to 20 minutes, the 25 step is left for 50 to 70 minutes to fermentation method characterized in that the fermented tea.
Fermentation method according to the fermenter of the present invention is a fermented tea automatic manufacturing method characterized in that it is carried out 7 days after the tea leaves are all open.
Fermentation method according to the fermenter of the present invention is a fermented tea automatic manufacturing method characterized in that to produce a semi-fermented tea by fermenting tea leaves 40 to 60%.
In steps 1 to 13, hot and cold winds are fed and rotated in parallel so that the temperature of the tea does not exceed 43 ° C. Fermented tea automatic manufacturing method characterized in that the fermented by rotating 50 minutes to 70 minutes more than 1 to 13 steps to injure the tea leaves to maintain the blowing state.
The fragrance method according to the fermenter of the present invention is subdivided into 1 to 16 steps to proceed the fermentation process,
The first stage is rotated for 1 to 10 minutes, the second stage is left with cold air for 2 to 10 minutes, the third stage is rotated with cold air for 1 to 5 minutes, and the fourth stage is heated to hot air for 5 to 15 minutes. Left to stand, step 5 with cold air for 2 to 10 minutes, step 6 with hot air for 5 to 15 minutes, step 7 to cold for 2 to 10 minutes, step 8 for 5 minutes Left to hot air for 15 to 15 minutes, step 9 is rotated with cold air for 2 to 10 minutes, step 10 is left with hot air for 10 to 20 minutes, step 11 is rotated with cold air for 2 to 10 minutes, , Step 12 rotates with hot air for 10 to 30 minutes, Step 13 rotates with cold air for 1 to 10 minutes, Step 14 to leave cold wind for 50 to 70 minutes, and Step 15 for 20 to 40 minutes Rotate with hot air for minutes, 16 steps for 20-40 minutes Fermentation be allowed to stand in the cold, and fermented tea automated manufacturing method characterized in that out of the tea leaves left in the fermenter spread thinly on a wicker tray at least 15 hours.
Fermentation method according to the fermenter of the present invention is a fermented tea automatic manufacturing method characterized in that the tea leaves are carried out after four days.
Fermentation method according to the fermenter of the present invention is a fermented tea automatic manufacturing method characterized in that to produce a semi-fermented tea by fermenting tea leaves 20-30%.
In steps 1 to 13, hot and cold winds are fed and rotated in parallel so that the temperature of the tea does not exceed 43 ° C. In steps 14 to 16, hot and cold winds are used so that the temperature of the tea is 43 ° C or lower. The fermented tea production method characterized in that the fermented by rotating to give the tea leaves wound to maintain the state of blowing, take out the tea leaves from the fermenter and spread thinly on the rice tray for more than 15 hours.
Raw materials fermented in the fermenter is green tea, stone, tangerine, Wenju wheat persimmon, daiyuji, three hundred seconds, kkujippong, Yoshino cherry tree, South Omija, Chopi made of fermented tea, characterized in that consisting of any one of leaves and stems.
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| KR880012164A (en) * | 1987-04-03 | 1988-11-26 | 김상봉 | Method of manufacturing instant substitute food and soybean tea and apparatus for manufacturing same |
| JP2002027911A (en) | 2000-07-11 | 2002-01-29 | Kawasaki Kiko Co Ltd | Containing arrangement for raw tea leaves |
| KR20090120150A (en) * | 2008-05-19 | 2009-11-24 | 이은태 | Manufacturing method of fermentation and ripening green tea |
-
2010
- 2010-09-02 KR KR1020100086204A patent/KR101266393B1/en active IP Right Grant
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR880012164A (en) * | 1987-04-03 | 1988-11-26 | 김상봉 | Method of manufacturing instant substitute food and soybean tea and apparatus for manufacturing same |
| JP2002027911A (en) | 2000-07-11 | 2002-01-29 | Kawasaki Kiko Co Ltd | Containing arrangement for raw tea leaves |
| KR20090120150A (en) * | 2008-05-19 | 2009-11-24 | 이은태 | Manufacturing method of fermentation and ripening green tea |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105145960A (en) * | 2015-10-26 | 2015-12-16 | 汤小明 | Green compressed tea mixed with five-leaf gynostemma herb |
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| KR20120023331A (en) | 2012-03-13 |
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