JPS591456B2 - Tea manufacturing method using tea processing machine - Google Patents

Description

[Detailed Description of the Invention] This invention relates to a tea manufacturing method using a tea rolling machine, in which the rough rolling operation is divided into four steps, and the amount of hot air, its temperature, and the number of revolutions of the rolling hands are determined for each step. The drying process is repeated under these different conditions, and in particular, as the first step when moving to the next operation after completing the previous operation, the hot air In addition to providing a temperature raising process until the temperature actually reaches the set maximum value, the hot air volume and kneading hand rotation speed are set one step lower than the next second step.
As a result, the temperature of the hot air is raised as quickly as possible without suddenly applying a large amount of cold air to the tea confectionery, giving sufficient heat to the tea leaves to prevent them from getting cold, and at the same time, by kneading the tea leaves at a relatively low speed. By performing a gentle beating operation in advance, the steamed tea leaves, which are still in their wettest state, are prevented from getting caught in the rolling hands, which would be caused by sudden high-speed rolling. At the same time, it prevents leaf breakage, thereby smoothing the transition to the next stage, that is, increasing leaf beating,
At the same time, the operation time can be shortened.

Conventionally, as a dividing process operation method of the rough rolling process, for example,
As in Special Publication No. 50-39159, one rough rubbing operation is simply repeated three times.
Although there is a method of dividing the tea into stages, this method has the disadvantage of cold mashing, which is one of the worst conditions for tea production.

The reason for this will be explained based on FIGS. 6 and 7.

Both figures are graphs showing the temperature change of the tea confectionery itself, which is the most important point in tea manufacturing. Conventionally, hot air at a constant temperature is sent to the steamed leaves placed in the drying barrel, and the lapse rate drying period is C
This is done by looking at the position of the steamed leaves that have entered the container, and making judgments based on empirical sense.

To explain this conventional method in more detail, the main shaft that penetrates the inside of the drying drum and solidifies the kneading hands and leaf grains is rotated at a constant speed, and then hot air is sent to preheat the inside of the drying drum. Komi,
When the inside of the drying drum reaches a temperature that is almost equal to the temperature of the hot air, the steamed leaves are added.

At this time, the moisture content of the steamed leaves is approximately 80%, and the temperature is approximately 35°C.
The temperature of the inflowing hot air is approximately 100°C.

Despite this, the temperature of the steamed leaves drops rapidly, as seen in area A in Figure 6, because the input steamed leaves with a moisture content of 80% are rolled and stirred by the above-mentioned hand kneading and leaf grinder. This is because the surface moisture of the steamed leaves temporarily increases and surface drying becomes active temporarily.

After this, the tea confectionery maintained a constant temperature in equilibrium with the amount of heat inflow and the amount of evaporation, and entered region C in Figure 6, and when the moisture content reached 50%, it was taken out.

After being taken out, steamed leaves are put into the drying barrel again and the same process is repeated.

A drawback of the rough kneading operation in such a conventional method is that the rotational speed of the spindle, the hot air temperature, and the air volume are constant throughout the rough kneading operation.

An improved version of this was published in the above-mentioned special public service in 1974. This is from Publication No. 39159.

However, this method still has serious deficiencies in tea production.

This will be explained based on FIG.

Figure 1 shows the characteristics of these conditions, and if the tea manufacturing conditions are returned to the first stage after the third stage, the hot air volume and kneading hand rotation speed will reach the predetermined maximum values after a few seconds. It takes a considerable amount of time (a) for the temperature of the hot air to reach a high temperature in the heating furnace of the heat exchange room, and if a large amount of cold outside air is brought into contact with the furnace, it will take a long time before the furnace is heated. , it takes more time, and in the end it takes 5 to 6 minutes for the temperature of the hot air to reach the predetermined maximum value.

In other words, the steamed tea leaves placed in the barrel are exposed to a large amount of cold air for 5 to 6 minutes before the temperature rises, and then they are suddenly stirred by the kneading hands at the highest speed, which not only prevents the temperature of the tea confectionery itself from rising. Due to the cooling state, the tea leaves become mushy, and because they do not become sticky, this high-speed agitation causes leaf breakage, and the steamed tea leaves, which are still in their wettest state, are crushed by the high-speed rotation. Because it is not exposed to hot air, it does not produce any aroma, and this causes defects in overall quality, such as the tea juice being light blue and cloudy when brewed.

In addition, they cause a bad odor to adhere to the inside of the container, and the leaves stick to the hands that are being rubbed, which has a negative effect on the steamed leaves that are to be thrown in next.

This was an unavoidable and serious drawback of that tea manufacturing method.

On the other hand, in order to avoid this cooling, it is possible to run the machine idly until the hot air temperature reaches a predetermined maximum value and wait for the introduction of steamed leaves. Since the rolling process, medium rolling process, and fine rolling process are carried out sequentially, temporary suspension of this rough rolling process is not realistically possible due to other line configurations, and In addition, the freshness of the tea confectionery, which is a living organism, will be reduced by that much.Furthermore, in a tea manufacturing operation that operates continuously day and night,
A total of several days worth of time will be lost.

. In order to eliminate the above-mentioned drawbacks, the present application divides the roughening operation into four steps, and in particular, in the first step, the temperature is raised, and during that time, the air volume and rotation speed are limited to small values, and the roughening operation is divided into four steps. The leaves are beaten to prevent coldness, as well as good leaf handling to prevent leaf breakage.Then, in the second step, the air volume per revolution is increased to the highest value, and then gradually lowered in the third and fourth steps. The purpose is to produce tea with excellent aroma, light blue color, and luster by repeating the lever operation, and also to shorten the operation time.

Next, a rough milling machine used for carrying out the method of the present invention will be briefly explained.

1 is a roughing machine, 2 is a machine frame, 3 is a drying cylinder with a semicircular lower half and a rectangular upper half, 4 is a hot air cylinder that communicates with a hot air generator 12 (described later), and 5 is its blower. The outlet, 6, is a main shaft in which a kneading hand 7 and a leaf grinder 8 are fixed, and is controlled by a transmission 9, and rotates the main shaft in stages; 10 is an opening/closing door for extracting tea leaves; 11
is a tea confectionery pool provided on the upper side of the drying drum 3, where the steamed leaves that have been subjected to steam heat treatment in the previous process are pooled and fed into the drying drum 3 upon receiving a command.

12 is a hot air generator, 13 is a furnace tube, 14 is a group of smoke pipes communicating with the furnace tube, and 15 is a chimney.

Reference numeral 16 denotes an outer plate that covers the furnace tube 13 and the smoke pipe group 14, and the inside thereof forms a heat exchange chamber 17.

A hot air outlet 18 is connected to the hot air cylinder 4.

Reference numeral 19 denotes an air blower fixed to the lower frame 20, the upper side of which has an opening 21 and communicates with the heat exchange chamber 17, and an air volume adjustment plate 23 that adjusts the air volume discharged from the air blower 19 via a connecting rod 22. is provided and opens and closes under the control of the air volume control device 24 to blow the air at the air volume in stages.

25 is a burner, and the burn-up of this burner is automatically controlled in response to a command from a temperature controller 260 provided at the hot air generator outlet 18 to achieve high combustion or low combustion, and maintain the hot air temperature in stages. It is something to do.

Next, curves a and b in FIG. 6 are used as straight line a' in FIG.

In order to approximate b', this curve is divided into optimal regions, and then the values of the spindle rotational speed, hot air temperature, and air volume, which are the three important aspects of the present tea manufacturing method, are set in the aforementioned regions.

This can be achieved through numerous experiments and experiences, and FIG. 5 is a diagram showing the control settings.

FIG. 5 shows the rough kneading time on the horizontal axis and the numerical values of the three factors on the vertical axis in relation to the first and second times.

Now, to explain using the second diagram in this diagram, the rough kneading time is set as 43 minutes, divided into 39 minutes, 22 minutes, and 9 minutes, and each area is divided into 1st process D, 2nd process A, and 2nd process. 3rd process B
・Categorize into the 4th process C.

This setting is controlled by a timer (as shown).

The main shaft rotational speed is 36 rpm in the first step, 40 rpm in the second step A, 36 rpm in the third step B, and 33 rpm in the fourth step C, and these are set in the transmission 9.

The hot air temperature is rising from 75℃ to 110℃ in area D, 110℃ in area A, 90℃ in area B, and 75℃ in area C.
°C and is set in relation to the temperature regulator 26 and burner 25.

The air volume in area D is 130 which is almost the same as area B, in area A is 175 which is approximately 35% higher than in area B, in area B is 30, and in area C is 100 which is a little less than 80 of area B. Set to 24.

The unit of air volume is volume per minute, cubic meters.

Note that the actual number of air volume in each region indicates the air volume used in the 120klliI coarse mill.

Next, an embodiment of the method of the present invention will be described along with its operation.

Depending on the condition setting values of each stage area of 1st rough rolling process and 4th process,
It is divided into 4 areas, in order: 1st process area, 2nd process A area, 3rd process area.
A process B area and a fourth process C area are defined, and the respective condition setting values are set as follows, for example.

These settings may be set to four steps using a transmission device, an air volume control device, and a temperature controller for the main shaft of the kneading hands in the device, respectively, and the settings may be switched one after another over time using a timer.

After this, each control device and regulator are started, and while maintaining the hot air temperature at a predetermined level, a predetermined amount of hot air is sent in. Also, the main shaft is rotated at a predetermined speed, and the steamed tea leaves are introduced and dried under pressure. That's why.

In Fig. 5, the steamed leaves for the first time may be added when the temperature of the hot air reaches the set value, but after the first time is taken out, the steamed leaves may be added immediately from the next cycle, that is, from the second time onwards. Add steamed leaves.

Then, although the setting of the hot air temperature is changed to 110°C, it is actually 75°C, which was at the time of C area at the end of the previous process.
The temperature does not rise from 110°C to 110°C all at once, but gradually rises as shown by the diagonal lines in the figure.

The air volume in this process in area D is approximately the same as the air volume in the third step, which is the normal standard air volume, and the highest value is 130 m'/min, which is lower than in area A, and the rotation speed is also 36 m'/min.
rpm, so although the temperature does not reach 110℃ yet, the rate of temperature rise is fast, and since the amount of hot air is small, the relatively slow rotation of the hands allows for smooth rolling without involving the group. As the leaves are crushed, a gentle kneading action progresses, the fiber structure softens, and the next step is the process of kneading leaves and drying using high temperature, large amounts of hot air, and high speed rotation. .

In this area, since the kneading is weak, a large amount of leaf juice does not ooze out, and the beating action progresses slowly.

When the operation in area D of the first step is performed in this way, the temperature of the hot air also reaches the set value of 110° C., so the process now moves to area A of the next second step.

In this region A, high-speed rotation (40r
pm) is vigorously rubbed and stirred by hand, and surface moisture is mainly removed.

When this surface moisture removal is almost completed and before it becomes slightly dry, the third step, region B, is reached, where the temperature and air volume of the hot air are lowered to 90°C and the air volume is set to the normal standard air volume of 130m, and the amount of heat supplied is increased. On the contrary, the rotational speed of the kneading hands is made somewhat slower (36 rpm) and the kneading pressure is increased, thereby balancing the transfer of internal moisture to the surface and the ability to remove surface moisture.

As the process progresses further and the internal moisture decreases, the process shifts to area C.

In other words, the temperature is one step lower than in area B (75°C).
) and the air volume (100 m'/
Under the conditions of 1 minute), the internal moisture is further transferred to the surface by hand kneading with slow rotation (33 rpm).

In this way, the four-step division operation of each area D-A-B-C is completed, and the area is taken out when the internal moisture content is reduced to approximately half.

Since the present invention has the configuration and operation described above, the following practical effects can be obtained.

First, after the end of the previous process, when moving to the first process area of the next process, until the temperature of the hot air rises to the set value, both the air volume and rotation speed are changed to the next second process. Since the setting is set one level lower than the previous one, the steamed leaves are not exposed to a large amount of cold air at the beginning of the introduction, and in other words, the leaves are not exposed to a large amount of cold air. can be done.

Secondly, the group of steamed leaves that have been inputted by this action are able to be handled well without getting caught up in the rolling hands, and leaf beating is well promoted, and leaf breakage is less likely to occur. .

In addition, the fiber structure is softened, making it possible to create a material that can be rolled finely.

Thirdly, by preventing the cooling, the quality of the decoction can be improved, such as by improving the quality of the kneading, increasing the aroma, and improving the color and light blue color of the decoction.

Fourthly, by keeping the volume of air in the process of increasing the temperature of the hot air to a small amount, the temperature of the heater's furnace increases quickly, and as a result, the temperature of the hot air itself increases quickly, which in turn shortens the operating time. This has practical effects.

[Brief explanation of the drawings] Fig. 1 is a graph showing the condition setting of the conventional split process tea manufacturing method, and Fig. 2.3.4 shows an example of a coarse rolling machine implementing the method of the present invention. , FIG. 2 is a front view of the roughing machine and the hot air generator, FIG. 3 is a vertical side view of the roughing machine, FIG. 4 is a vertical side view of the hot air generator, and FIG. 5 is an embodiment of the method of the present invention. It is a graph diagram showing each tea manufacturing condition in each area. FIG. 6 is an explanatory diagram showing the course of temperature of tea leaves according to the conventional method, and FIG. 7 is an explanatory diagram showing the course of temperature of tea leaves according to the method of the present invention. 3...Kneading dry body, 7...Kneading hands, 12...
...Hot air generator, 19...Blower, 24.
...Air volume control device, 25...Burner, 2
6...Temperature controller.

Claims (1)

[Claims] 1 The rough kneading process is divided into the first, second, third, and fourth processes, and in the first process, the air volume is kept at approximately the normal standard air volume similar to the third process, and the temperature is kept at the same level as in the fourth process. Following the temperature path of 75°C, the temperature is increased to approximately 110°C, and the rotation speed of the kneading hands is kept at approximately 36 rpm, which is the same as in the third step. Surface moisture is removed, and in the second step, the air volume is increased by about 35 times the standard air volume in the third step, the temperature path is 110°C, the rotation speed path is 40 rpm, and the leaves are rubbed at high temperature and high speed. Mainly, the water on the surface of the tea leaves is removed, and in the third step, the air volume is approximately the normal standard air volume, the temperature path is 90°C, the rotation speed is approximately 3
6 rpm to remove the surface moisture mainly by transferring the internal moisture of the tea leaves to the surface.
In the process, the air volume is a little less than 80 times the normal standard air volume in the 3rd process.
A method for making tea in a tea making machine in which the temperature path is set at 75°C and the rotation speed is set at 33 rpm to further transfer internal moisture to complete the rough rolling process, and this process is sequentially repeated.