WO2010119813A1

WO2010119813A1 - Rubbing method of leaf vegetables and rubbing device

Info

Publication number: WO2010119813A1
Application number: PCT/JP2010/056411
Authority: WO
Inventors: 正巳笹目; 章雄伊藤; 泰隆横道; 康弘原口; 宏明石川; 和則岡野谷; 均井料
Original assignee: 株式会社伊藤園
Priority date: 2009-04-16
Filing date: 2010-04-09
Publication date: 2010-10-21
Also published as: JPWO2010119813A1; JP5324650B2

Abstract

Provided is a rubbing method of leaf vegetables such as tea leaves wherein the rubbing time can be shortened. A rubbing method of leaf vegetables is characterized in that rounded leaf vegetables are pressed and squeezed, and then the squeezed leaf vegetables are cut while being pushed out in elongated shape and shaped. The method is done for 5-30 seconds while maintaining the temperature of the leaf vegetables in the range of 5-40°C, preferably.

Description

Method and apparatus for massaging leaf vegetables

The present invention relates to a method for squeezing leaf vegetables that can reduce the squeezing time of leaf vegetables such as fresh tea leaves, and a squeezing apparatus for performing the method.

Green tea, for example, steams freshly picked tea leaves, stirs them while reducing the moisture content of the steamed fresh tea leaves, and then dries the fresh tea leaves so that they are dried. It can be manufactured by processing or the like.
In particular, kneading not only reduces the water content by evaporating the water content of fresh tea leaves, but it is also an important process for squeezing and softening and raising the flavor. It is necessary to perform various swallowing such as sperm.

However, fresh tea leaves have different hardness depending on the picking time and place, etc. When such tea leaves are squeezed under the same conditions, the hard tea leaves are not sufficiently squeezed and have excellent taste and aroma. Green tea could not be produced.
Accordingly, a plurality of stirring blades are arranged in a spiral shape on a rotating shaft arranged in a cylindrical processing cylinder so that fresh tea leaves can be kneaded between the tip of the stirring blade and the processing cylinder. A leaf treatment apparatus has been developed, and with this apparatus, green tea with excellent taste and aroma can be produced by uniformly softening tea leaves (see Patent Document 1 below).

JP 2007-6783 A

However, since the green tea is manufactured through the various steps described above, it takes about 3 to 4 hours to make the crude tea from the picked tea leaves.
When the tea steamed leaves were uniformly softened using the apparatus described in Patent Document 1, time was further required.

Therefore, an object of the present invention is to provide a method for squeezing leafy vegetables such as fresh tea leaves and a squeeze device for performing the method, which can shorten the time for squeezing.

The method of squeezing leafy vegetables of the present invention is characterized by pressing and squeezing the rolled leafy vegetables, and cutting and molding the squeezed leafy vegetables in an elongated shape.

In the method of squeezing leafy vegetables of the present invention, the rolled leafy vegetables are squeezed out and the water is squeezed out. It is possible to obtain the same effect as in the case of performing mid-stitching, scouring, etc., and to swallow in a shorter time compared to the conventional case. In the case of other leaf vegetables, the water content of the leaf vegetables can be adjusted in a short time.

It is the sectional side view which showed an example of the apparatus for enforcing the swallowing method of this invention. It is a disassembled perspective view of the apparatus of FIG. It is a sectional side view of the screw blade | wing which is a component of the apparatus of FIG. It is a top view of the extrusion board which is a component of the apparatus of FIG. It is the perspective view which showed the state which shape | molds a tea leaf using the apparatus of FIG. It is the expansion perspective view which showed the tea leaf shape | molded using the apparatus of FIG. It is the perspective view which showed the cylindrical container used in the Example.

Hereinafter, an embodiment of the method for brewing leafy vegetables of the present invention will be described. However, the present invention is not limited to this embodiment.

The present kneading method is characterized by pressing and squeezing the rolled leafy vegetables, and cutting and molding the squeezed leafy vegetables in an elongated shape.

Examples of leafy vegetables include green tea raw tea leaves such as fresh tea leaves, but the method of blending this cocoon can also be applied to vegetables such as shiso, spinach, baby leaf, moroheiya, kale, etc. The water content of can be adjusted. These leaf vegetables may be steamed in advance.

揉 In this method, first of all, leafy vegetables are twisted or bent. The leafy vegetables that are flat are hard to be pressed and hard to press even when pressed, but when rolled, the leafy vegetables are more likely to be pressured and easier to iron. At this time, it is preferable to round the introduced leafy vegetables so that the total volume is about 1/2 to 2/3.

Next, press and squeeze the rolled leafy vegetables and squeeze out the water to make the water content of each leafy vegetable as uniform as possible. It becomes easy to shape | mold by adjusting the water content of leaf vegetables.

Then, the crushed leaf vegetables are extruded at an appropriate interval while extruding into a slender shape, and formed into a ball shape that is softly intertwined so as not to be tightly tightened. For example, when green tea leaves are molded in this way, they are softly molded, so that the extractability is improved, and further, since they are molded into a ball shape, subsequent processing such as burning is easy.

This kneading method is preferably performed for 5 seconds to 30 seconds, particularly 5 seconds to 20 seconds, and further, while maintaining the product temperature of the leaf vegetables within the range of 5 ° C to 40 ° C, particularly 5 ° C to 30 ° C. Is preferred. By performing at such a time and temperature, deterioration of the quality of leaf vegetables can be prevented.

In order to perform this squeezing method, for example, the squeezing device 1 shown in FIG. 1 can be used.
Hereinafter, a method of massaging the raw tea leaves (coarse leaves) 2 using the massaging apparatus 1 will be described.

The kneading device 1 is a push plate in which the coarse cocoon leaf 2 introduced from the hopper 11 is rolled and pressed by the screw blade 3 and pressed, and the crushed coarse cocoon leaf 2 is provided at the discharge port 14 of the cylindrical portion 13. While being extruded in an elongated shape from the four holes 41, it is cut and molded with a cutting blade 5 provided at the tip of the screw blade 3.

As shown in FIG. 1 or FIG. 2, the apparatus 1 has a hopper portion 11 having an upper side as an input port 12 and a cylindrical portion 13 having a distal end portion as a discharge port 14 and extending in the lateral direction. Is constricted downward and is formed so as to be continuous with the peripheral surface on the rear end side of the cylindrical portion 13.
The cylindrical portion 13 is formed with a length of 200 mm to 1000 mm and an inner diameter of 30 mm to 300 mm. Inside the cylindrical portion 13, as shown in FIG. It is. The screw blade 3 is rotated by a driving device 6. As shown in FIG. 3, the spiral blade 32 has an inclination angle α of 95 ° to 160 °, particularly 95 ° to 120 ° with respect to the core rod 31, a length L of 190 mm to 950 mm, and an outer diameter D. Is preferably formed to 30 mm to 300 mm.

An extrusion plate 4 in which a plurality of circular holes 41 are formed is attached to the discharge port 14 at the tip of the cylindrical portion 13.
This hole 41, as shown in FIG. 4, the diameter d, 6.4 mm ~ 16 mm, particularly preferably formed on 6.4 mm ~ 12.8 mm, the hole 41, 0.20 m per 1 m ² ² ~ 0.50 m ^2, particularly 0.25m ^² ~ 0.45m ^2, further preferably formed at a rate of 0.30m ^² ~ 0.40m ^2.

A cutting blade 5 is fixed to the tip of the screw blade 3. The cutting blade 5 is substantially cross-shaped and has a side as a blade. The cutting blade 5 rotates with the screw blades 3 and cuts the rough cocoon leaf 2 extruded from the hole 41 of the extrusion plate 4 at appropriate intervals. .

In order to squeeze using this apparatus 1, first, as shown in FIG. The coarse cocoon leaf 2 passes through the hopper portion 11 and is put into the cylindrical portion 13. At this time, it is preferable to cool the outside of the cylindrical portion with a refrigerant, or to inject the refrigerant together with the coarse leaf 2. As this refrigerant, ice, dry ice, liquid nitrogen, or the like can be used. Thereby, the product temperature of the crude koji leaf 2 can be kept in the range of 5 ° C. to 40 ° C., preferably 5 ° C. to 30 ° C.
In the cylindrical portion 13, the screw blade 3 is rotated at a rotational speed of 40 rpm to 400 rpm, preferably 60 rpm to 300 rpm, and the coarse cocoon leaf 2 is rolled along the spiral blade 32 and rolled into the cylindrical portion. 12 to the outlet 14 side (in the direction of arrow A in FIG. 1).
At this time, the volume of the coarse cocoon leaf 2 can be rounded down by increasing the number of rotations of the screw blade 3 or making the inclination angle of the core rod 31 with respect to the spiral blade 32 close to 90 °.

The rounded coarse cocoon leaf 2 is stored near the discharge port 14 (inner surface side of the extrusion plate 4) of the cylindrical portion 13 and is pressed against the coarse cocoon leaf 2 that is sequentially conveyed. It will be put out.
At this time, the water content of the coarse birch leaf 2 can be reduced by increasing the number of rotations of the screw blade 3 or reducing the diameter of the hole 41 of the extrusion plate 4.

When the coarse cocoon leaf 2 is squeezed and softened, the coarse cocoon leaf 2 is pushed out in an elongated shape while being entangled from the hole 41 of the extrusion plate 4 as shown in FIG. Then, the elongated coarse cocoon leaf 2 is cut by the cutting blade 5, is formed into a ball shape in which the coarse cocoon leaf 2 is intertwined as shown in FIG. 6, and is discharged to the outside.
At this time, for example, by increasing the diameter of the hole 41 of the extruded plate 4, the coarse leaf 2 can be formed so as to be softly entangled.

It is preferable that the time from the introduction of the coarse cocoon leaf 2 to the discharge is 5 to 30 seconds, particularly 5 to 20 seconds.
This time can be shortened by increasing the number of rotations of the screw blade 3 or increasing the diameter of the hole 41 of the extrusion plate 4.

The green leaves 2 formed in this way can be collected and dried to make a green tea product.

This kneading method has the same effect as when twisting, curling, and scouring, and it can finish mastication in a shorter time compared to the conventional method, which can greatly reduce the production time of green tea. It is still possible to produce green tea that is inferior in flavor to conventional products.

In the above description, the case where the coarse cocoon leaves 2 are swallowed using the apparatus 1 has been shown. However, in the apparatus 1, other leaf vegetables may be added, and the water content of the leaf vegetables can be adjusted.

Hereinafter, examples of the present invention will be described. However, the present invention is not limited to this embodiment.

<Test 1>
Crude teas 1 to 9 were prepared, and sensory evaluation was performed on the color and flavor.

(apparatus)
In producing the crude teas 1 to 7, an apparatus having the same configuration as the apparatus shown in FIG. 1 or 2 was used.
At this time, the cylindrical portion had a length of 250 mm and a diameter of 55 mm, and the screw blade had a spiral blade having a length of 200 mm, an outer diameter of 55 mm, and an inclination angle of 110 ° with respect to the core rod. The screw blades were rotated at a rotation speed of 230 rpm.
As the extrusion plate, those shown below were used.

(Raw tea leaves)
The raw tea leaves are steamed with pressureless steam for 30 seconds in a band-type steamer, then blown over the tea leaves and cooled to room temperature to produce tea steamed leaves. Then, rough koji was performed, and 1200 g of the rough koji tea leaves were used as raw tea leaves.

(Rough tea 1)
The crude tea 1 is obtained by pressing and squeezing a rolled raw tea leaf, cutting the raw raw tea leaf into a slender shape while extruding it into a slender shape, and drying it.
More specifically, in the apparatus, fitted with a pushing plate formed with holes of diameter 9.5mm at a rate of 1 m ² per 0.3 m ^2, the raw material tea leaves were charged in the inlet to the device, holes of the extrusion plate The raw tea leaves discharged from were dried at 80 ° C. for 60 minutes to prepare crude tea 1.
At this time, it was performed in about 20 seconds from when it was put into the apparatus until it was discharged, and the temperature of the raw tea leaves was maintained at about 30 ° C. using dry ice.

(Rough tea 2)
Crude tea 2 is obtained by cutting a rolled raw tea leaf into a slender shape while extruding it into a slender shape and drying it.
Specifically, first, the extrusion plate was not attached to the above-described apparatus, and the raw tea leaves were collected into the apparatus from the inlet and the raw tea leaves discharged from the outlet were collected. Then, the raw material tea leaves, shown in FIG. 7, was placed in a cylindrical vessel provided at the tip portion of the pushing plate formed with holes of diameter 9.5mm at a rate of 1 m ² per 0.3 m ^2, pressing the raw material tea leaves Then, it was extruded into an elongated shape from the hole of the extrusion plate, cut with scissors and formed into a ball shape, and the formed raw tea leaves were dried at 80 ° C. for 60 minutes to produce crude tea 2.
At this time, the temperature of the raw tea leaves was kept at about 30 ° C. using dry ice.

(Aracha 3)
The crude tea 3 is obtained by pressing and squeezing the rolled raw tea leaves and drying them.
Specifically, the above-mentioned apparatus is fitted with an extrusion plate without a hole at the tip of the cylindrical portion, and the raw tea leaves are introduced into the inlet of this apparatus, and after about 20 seconds, the extrusion plate is removed and the raw tea leaves are taken out. This raw tea leaf was dried at 80 ° C. for 60 minutes to prepare crude tea 3.
At this time, the temperature of the raw tea leaves was kept at about 30 ° C. using dry ice.

(Rough tea 4)
The rough tea 4 is a dried raw tea leaf.
Specifically, without placing an extrusion plate in the above apparatus, raw tea leaves are introduced into the inlet of this apparatus, and the raw tea leaves discharged from the outlet are dried at 80 ° C. for 60 minutes to obtain crude tea 4. Produced.
At this time, it took about 20 seconds from when it was put into the apparatus until it was discharged, and the temperature of the raw tea leaves was kept at about 30 ° C.

(Rough tea 5)
The crude tea 5 is obtained by pressing and squeezing raw tea leaves and drying them.
Specifically, raw tea leaves are put in advance in the tip of the cylindrical portion of the above apparatus, and an extrusion plate without holes is attached to this device and the screw blades are rotated for about 20 seconds. The raw tea leaves were taken out and the raw tea leaves taken out were dried at 80 ° C. for 60 minutes to prepare crude tea 5.
At this time, the temperature of the raw tea leaves was kept at about 30 ° C. using dry ice.

(Rough tea 6)
Crude tea 6 is obtained by pressing and squeezing raw tea leaves, cutting the raw raw tea leaves into a slender shape and extruding them into a ball shape, and drying them.
Specifically, raw tea leaves are placed in advance in the tip of the cylindrical portion of the above apparatus, and an extrusion plate in which holes having a diameter of 9.5 mm are formed at a rate of 0.3 m ² per m ² is attached to this apparatus. Then, the screw blades were rotated for about 20 seconds, and the raw tea leaves discharged from the holes of the extrusion plate were dried at 80 ° C. for 60 minutes to prepare crude tea 6.
At this time, the temperature of the raw tea leaves was kept at about 30 ° C. using dry ice.

(Rough tea 7)
The crude tea 7 is obtained by cutting a raw tea leaf while extruding it into an elongated shape, forming it into a ball shape, and drying it.
Specifically, the raw tea leaves shown in FIG. 7 are put into a cylindrical container provided at the tip with an extruded plate formed with holes of 9.5 mm in diameter at a rate of 0.3 m ² per m ² , and from the rear. Pressing the raw tea leaves and extruding them from the holes in the extrusion plate, cutting them with scissors and forming them into balls, and drying the molded raw tea leaves at 80 ° C for 60 minutes to produce crude tea 7 did.
At this time, the temperature of the raw tea leaves was kept at about 30 ° C. using dry ice.

(Rough tea 8)
The raw tea leaves were subjected to twisting for 30 minutes, further subjected to intermediate and brewing, and then dried at 80 ° C. for 60 minutes to prepare crude tea 8.

(Aracha 9)
The raw tea leaves were subjected to twisting for 30 minutes and then dried at 80 ° C. for 60 minutes to prepare crude tea 9.

(Irozawa evaluation)
Evaluate the appearance of the colors of rough tea 1-9, the bright green one is very good “5”, the reddish, blackish, and uneven one is bad “1” and the following five-step evaluation I did it. The results are shown in Table 1.
5: Very good 4: Good 3: Normal 2: Somewhat bad 1: Bad

(Flavor evaluation)
Using Aracha 1-9, 200 ml of 100 ° C. hot water was added to 3 g of these, extracted for 60 seconds, and the eluted liquid was tasted to evaluate the flavor. Very good "10" from which umami and bitter astringency were extracted in a balanced manner. Those having a strange odor such as a stuffy odor, or those with insufficient extraction and thinness were evaluated as a failure “1” on a 10-point scale. The results are shown in Table 1.

(Comprehensive evaluation)
The total score of Irozawa and flavor was calculated, and the overall evaluation was made with “◎” for 12 points or more, “◯” for 9 to 11 points, “△” for 6 to 8 points, and “×” for 5 points or less. . The results are shown in Table 1.

(result)
It was confirmed that the rough tea 1 had good results for both the color and the flavor, and a better result than the rough tea 8.

<Test 2>
It was measured how the evaluation of the color and flavor changed by changing the time from the introduction of the raw tea leaves to the discharge to the apparatus.

(Rough tea)
The above apparatus is equipped with an extrusion plate in which holes having a diameter of 9.5 mm are formed at a rate of 0.3 m ² per m ² , and raw tea leaves are put into this apparatus at the inlet, and the discharged raw tea leaves are placed at 80 ° C. , Dried in 60 minutes to produce crude tea.
At this time, it was carried out in the time shown in Table 2 until it was discharged from the apparatus, and the temperature of the raw tea leaves was kept at about 30 ° C. using dry ice.
Using this crude tea, evaluation of color and flavor and comprehensive evaluation were performed in the same manner as in Test 1. The results are shown in Table 2.

(result)
It was confirmed that by performing the treatment in the range of 5 seconds to 30 seconds, it was excellent in color and flavor.

<Test 3>
The temperature of the tea steamed leaves from when the raw tea leaves were charged into the apparatus until it was discharged was measured to determine how the evaluation of color and flavor changes.

(Rough tea)
The above apparatus is equipped with an extrusion plate in which holes having a diameter of 9.5 mm are formed at a rate of 0.3 m ² per m ² , and raw tea leaves are put into this apparatus at the inlet, and the discharged raw tea leaves are placed at 80 ° C. , Dried in 60 minutes to produce crude tea.
At this time, it took about 20 seconds from when it was put into the apparatus until it was discharged, and the temperature of the raw tea leaves was kept at the temperature shown in Table 3. The temperature was adjusted by the amount of dry ice added.
Using this crude tea, evaluation of color and flavor and comprehensive evaluation were performed in the same manner as in Test 1. The results are shown in Table 3.

(result)
It was confirmed that when the temperature range of the raw tea leaves was 5 to 40 ° C., the color and flavor were excellent.

<Test 4>
By changing the diameter of the hole of the extrusion plate attached to the apparatus, it was measured how the evaluation of color and flavor changes.

(Rough tea)
In the apparatus, a pushing plate formed with holes in diameter shown in Table 4 at a rate of 1 m ² per 0.3 m ² is mounted, the raw material tea leaves were charged in the inlet to the apparatus, the discharged raw tea leaves, It was dried at 80 ° C. for 60 minutes to prepare crude tea.
At this time, it was performed in about 20 seconds from when it was put into the apparatus until it was discharged, and the temperature of the raw tea leaves was maintained at about 30 ° C. using dry ice.
Using this crude tea, evaluation of color and flavor and comprehensive evaluation were performed in the same manner as in Test 1. The results are shown in Table 4 below.

(result)
It was confirmed that when the diameter of the hole in the extruded plate was 3.2 mm to 19.0 mm, the color plate and the flavor were excellent.

1 squeezing device 11 hopper part 12 inlet 13 cylinder part 14 outlet 2 coarse leaf 3 screw blade 31 core rod 32 spiral blade 4 extruded plate 41 hole 5 cutting blade

Claims

A method of squeezing leafy vegetables by pressing and squeezing the rolled leafy vegetables, cutting the shaped leafy vegetables while extruding them into an elongated shape, and molding.
2. The method of mixing leafy vegetables according to claim 1, which is performed in 5 to 30 seconds.
3. The method for mixing leafy vegetables according to claim 1 or 2, wherein the leafy vegetables are kept in a range of 5 to 40 ° C.
4. The method of mixing leafy vegetables according to claim 3, wherein the leafy vegetables are kept in the range of 5 to 40 ° C. by mixing refrigerant in the leafy vegetables.
5. The method of mixing leafy vegetables according to any one of claims 1 to 4, wherein the leafy vegetables are pressed into an elongated plate by pressing them against an extruded plate having a plurality of holes having a diameter of 3.2 mm to 19.0 mm.
6. The method for blending leafy vegetables according to any one of claims 1 to 5, wherein the leafy vegetables are fresh tea leaves.
A screw blade disposed in the cylindrical portion, an extruded plate formed with a plurality of holes having a diameter of 3.2 mm to 19.0 mm, mounted on the tip of the cylindrical portion, and a cutting blade fixed to the tip of the screw blade, A device for squeezing leaf vegetables having a configuration in which the leaf blades rotated and screwed into the cylindrical portion by rotating the screw blades are pressed and squeezed, and the squeezed leaf vegetables are cut out with a cutting blade while extruding from the hole of the extrusion plate into an elongated shape. .