Microwave Roasting Green Tea Under Vacuum
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Solution Overview
Problem
Conventional sencha green tea processing methods fail to achieve a desirable fresh roast aroma, as they lack a specific combination of steps that enhance flavor and preservation effectively.
Innovation Solution
A novel process involving steaming, cooling, rolling, drying, and roasting of finely ground aracha with added water, stored for at least two days, followed by microwave roasting under vacuum conditions until the beginning of burning is observed, which results in a sencha with a desirable roasted character and noticeable green notes.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Loss of time
If conventional roasting methods are used, then the processing time is short, but the fresh roast aroma is not achieved
Solution Approach 1:
The aracha is ground to fine particles and stored for at least two days before roasting. This preliminary action prepares the material in advance, creating conditions that enable the development of fresh roast aroma during the subsequent microwave roasting process, resolving the contradiction between short processing time and aroma quality
Solution Approach 2:
The invention changes the physical state of the aracha from coarse to fine ground particles, and controls the storage conditions (temperature and duration) to optimize the development of aromatic compounds. These parameter changes enable the achievement of desirable fresh roast aroma while maintaining efficient processing time
2Object-generated harmful factors
If water is added to aracha, then the flavor quality improves, but the energy consumption in roasting increases
Solution Approach 1:
The invention optimizes the water addition parameter to a specific range (10-30% by weight) and controls the storage conditions to facilitate controlled evaporation during microwave roasting. This allows the water to contribute positively to flavor development while limiting the energy penalty from excess water removal
Solution Approach 2:
The microwave roasting process is conducted in a controlled manner with monitoring of the roasting progress. The periodic observation of burning indicators allows for precise control of the roasting endpoint, ensuring that energy is not wasted by over-roasting while still achieving the desired flavor quality enhancement from water addition
3Object-generated harmful factors
If aracha is stored for longer periods, then the fresh roast aroma develops, but the risk of spoilage increases
Solution Approach 1:
The invention specifies optimal storage parameters including temperature control (refrigerated or frozen conditions) and duration (at least two days but with maximum limits). These controlled parameter changes enable the development of fresh roast aroma while maintaining reliability by preventing spoilage through proper storage condition management
Solution Approach 2:
The invention incorporates monitoring of the aracha during storage and roasting to detect signs of spoilage or excessive drying. This feedback mechanism allows for adjustment of storage duration and roasting parameters to achieve the desired aroma development while preventing spoilage, resolving the contradiction between aroma development and reliability
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The process produces sencha with a distinct fresh roast aroma and improved flavor quality, characterized by a balance of roasted and green notes, while maintaining preservation and reducing spoilage risks.
Implementation Method 1
the aracha is roasted using only microwaves under vacuum conditions
Implementation Method 2
the aracha is roasted using only microwaves under vacuum conditions
Data Source
AI summary
A process of preparing a sencha green tea, including the treatment of fresh tea leaves by steaming, cooling, rolling and drying to give an aracha, followed by roasting to give a sencha, characterized in that (a) prior to roasting, (i) the aracha is finely ground; (ii) water is added to the aracha to the extent of at least 10% by weight; (iii) the aracha is stored for at least 2 days at a maximum temperature of room temperature; and (b) the aracha is then roasted using only microwaves under vacuum conditions, until the beginning of burning of the leaves is observed. The resulting sencha has an especially desirable roasted-green flavor.