JPH055462B2 - - Google Patents

Description

[Detailed Description of the Invention] <Industrial Application Field> The present invention provides roasted tea leaves with desired quality based on the roasting and steaming discharge temperature, roasting and steaming body temperature, and input amount of fresh leaves depending on the degree of roasting. The present invention relates to a method and apparatus for roasting and steaming which can obtain the following.

<Prior Art and Problems to be Solved by the Invention> The present inventor has an invention disclosed in Japanese Patent Publication No. 60-25095 as a method for producing kamairitencha. This invention is
Raw tea leaves are roasted, steamed and dried, leaf roasted and heated in a kettle,
It consists of cooling powder removal, roasting pot heating main drying, stalk separation, and roasting pot heating kneading drying process. In this case, the roasting and steaming process is the most important process that affects the flavor the most. Column 3, 4 of this Special Publication No. 60-25095
The line ``done in a pot with a closed lid'' is
The leaves were roasted using the leaf roasting device disclosed in Publication No. 49452.

However, in the process of roasting high-quality raw tea leaves such as tencha, which is a high-quality raw material with a high moisture content, even if the roasted leaves are completely roasted, the process is done in batches, so the gravity of the tea leaves and the stems of the extracted tea leaves separate. When preparing rounded, kneaded and dried rough tea, stems and leaf veins were mixed in, causing a problem in which the quality of the light blue color deteriorated when finished into matcha. In addition, in the roasted leaves, special public service 60-25095
Column 4, line 20 of the publication, ``Injected into a rotating cylinder,
"Performing roasting and steaming by blowing in heated air and letting it pass for 60 to 75 seconds" required human intuition and had to rely on the empirical judgment of managers.

<Means for Solving the Problems> In order to solve the above-mentioned problems, the inventor of the present invention has developed a continuous method for the kamaairitencha process, since the roasting and steaming process is the most important process that determines the value of the product. We conducted repeated research on the roasting and steaming method and equipment. Therefore, in a continuous roasting and steaming device, by making full use of the water content of high-quality raw tea leaves with a high moisture content, it is possible to produce roasted and steamed tea to the same level as tencha using the conventional steaming method. When I processed the tea leaves of the same quality and compared the two, I was able to obtain a good product with different tastes. However, it was found that the original leaves (kariban) with extremely low moisture content were somewhat blue in color. Therefore, in the present invention, the moisture contained in the raw tea leaves is reduced in each step of the roasting and steaming process, in which the oxidizing enzymes are inactivated in the roasting pot. When roasting leaves in coexistence with saturated steam at atmospheric pressure using Measure the temperature at the center, and then blow hot air (30℃~
130°C) and control each process based on each of the above measured values. Furthermore, the device includes a roasting and steaming machine body, an operating section that changes at least one control element involved in the passage time of raw tea leaves through the roasting and steaming barrel, and an amount of tea leaves to be input into the roasting and steaming barrel. A measurement unit that measures the difference between the amount discharged from the roasted steamed body and the amount discharged from the roasted steamed body, a measuring unit that sends hot air from the roasted steamed body discharge side, a measurement unit that adjusts the heating temperature of the roasted steamed body, and a measurement unit that measures the difference between the amount discharged from the roasted steamed body and the amount discharged from the roasted steamed body This is a continuous roasting and steaming device for pot-roasted tea, which is characterized in that the discharge temperature of the atmospheric pressure steam generated at the temperature is set as the center, and the numerical values detected by each of the above-mentioned measuring parts are controlled.

The reason for setting the above pot cylinder discharge temperature within the range of 90℃ to 150℃ is that if the discharge (exhaust) temperature is less than 90℃,
Because the tea temperature cannot be maintained at 98℃ during roasting and steaming, a bluish tinge occurs, making it impossible to obtain tea with good flavor. or
If the temperature exceeds 110℃, it will not be possible to obtain completely saturated steam during roasting and steaming, resulting in dry steam, and the steam will not be able to penetrate into the inside of each raw tea leaf due to its weak permeability, making it impossible to roast and steam the thin parts of raw tea leaves. Some parts are burnt, making it impossible to roast and steam them evenly. Optimal temperature is average 99
A temperature around ℃ is good.

Therefore, the amount of discharge is increased or decreased depending on the amount of input, and the temperature reaches 99℃.
Perform roasting and steaming using a method that maintains the front and back.

Also, the temperature of the roasting and steaming barrel is set within the range of 150℃ to 350℃ because if the barrel temperature is less than 150℃, the inner temperature of the cylinder will be cooled by the tea leaves, so the tea temperature cannot be maintained at 99℃. On the other hand, if the temperature exceeds 350℃, the thin part of the tea leaves will burn, resulting in a lot of powdered tea and the water color becoming darkish. When the amount of raw tea input is 50 kg per hour, the body temperature is 300.
°C is optimal, and when ceramic is formed on the inner surface of the cylinder, 330 °C is optimal.

The amount of water loss by type of tea leaves is based on raw tea roasting and steaming, which results in a weight loss of 20% to 50%.
Weight reduction: For aromatic tea, the weight reduction is equivalent to 20% to 30%.
The higher the quality of raw tea, the higher the water content.

<Embodiments and Effects> The continuous roasting and steaming apparatus according to the present invention will be described in detail below with reference to the drawings showing the embodiments thereof.

FIG. 1 is a schematic explanatory diagram of the roasting and steaming apparatus of the present invention.

Reference numeral 1 indicates a cylindrical roasting pot having a substantially cylindrical shape as a whole. The roasting pot cylinder 1, as shown in Fig. 2,
It is suspended horizontally in a building 2, and a drive section (not shown) is disposed at one end thereof, and the cylindrical roasting pot 1 is rotationally driven by this drive section. Further, as shown in FIG. 3, the degree of inclination of the roasting pot cylinder 1 can be adjusted by an appropriate degree of inclination adjustment mechanism 3. Furthermore, as shown in FIG.
Combustion burners 4, 4... are arranged along the longitudinal direction. Furthermore, an exhaust chimney 5 is provided in communication with the building 2, and a forced ventilation system 6 is disposed for complete ventilation.

7 is a weighing conveyor that measures the weight of the raw tea put into the roasting pot cylinder 1; an endless belt 10 is stretched between rollers 9, 9 supported at both ends of the frame 8; is supported by a base 12 via springs 11, 11. Further, 7' is a measuring conveyor for measuring the weight of roasted tea discharged from the roasting pot cylinder 1, and an endless belt 10' is stretched between rollers 9', 9' supported at both ends of a frame 8'. The frame 8' is supported by a base 12' via springs 11', 11'. Further, tea leaf weight measuring machines 13, 13 are arranged on the weighing conveyors 7, 7', respectively.
13, a displacement measurement unit 14 for a certain period of time is provided.

The delivery end of the weighing conveyor 7 faces the input port 15 of the roasting pot cylinder 1, and the delivery end of the leaf feeder 16 faces above the starting end of the weighing conveyor 7.

Therefore, the belt 10 of the weighing conveyor 7 is driven, and the belt 10 of the weighing conveyor 7 is driven from the leaf feeder 16.
As fresh leaves are fed onto the belt 10, the fresh leaves placed on the belt 10 are transferred from the delivery end of the conveyor 7 to the roasting pot cylinder 1.
The raw tea introduced into the roasting pot cylinder 1 through the inlet 15 and further fed into the roasting pot cylinder 1 by the fresh leaf feeding spiral plate a is caused by the tilting and rotation of the roasting pot cylinder 1. The roasted steamed tea is then moved to the discharge port 17, discharged outside the discharge port 17, and loaded onto the weighing conveyor 7' one after another. The mechanism is to send the information to the

Next, inside the roasting pot cylinder 1, a discharge pipe 18 for discharging steam from the roasting pot is arranged in communication with the outside of the roasting pot cylinder 1. As shown in FIG. 6, a stable exhaust adjustment device 19 is installed, and the stable exhaust adjustment device 19 is provided with a deceleration motor 20 and an inverter adjustment device 21 for driving, and an exhaust temperature sensor 22 and an exhaust gas adjustment device 21. A temperature measuring section 23 is provided.

24 indicates a hot air blower that blows hot air and hot anaerobic gas into the roasting pot cylinder 1;
Further, as shown in FIG. 2, 25 is a roasting pot body temperature measuring section for measuring the temperature of the outer peripheral wall of the roasting pot cylinder 1, and 26 is a temperature measuring section for measuring the temperature measured by the roasting pot body temperature measuring section 25. Detects each burner 4,4
This is a thermal sintering adjustment control unit that controls the combustion amount of...

As shown in FIG. 1, 27 indicates a discharge temperature measuring section for measuring the discharge temperature of the discharge port 17 of the roasting pot cylinder 1.

The continuous roasting and steaming method of the present invention uses the above-mentioned continuous steaming apparatus at a pot cylindrical discharge temperature (90°C to
This method mainly measures the temperature of the roasting/steaming barrel (150°C to 350°C) and the amount of fresh leaves input, and controls each process of adding raw leaves, discharging raw leaves, roasting and steaming, shaking leaves, and taking out.

That is, in the above-mentioned continuous steaming device, the leaf feeder 16
The amount of raw tea supplied onto the weighing conveyor 7 from the tea leaf weighing machine 13 into the roasting pot cylinder 1 is measured. The raw tea put into the roasting pot cylinder 1 is heated by combustion burners 4 and 4.
As a result, the outer circumferential wall of the roasting pot cylinder 1 is heated, and the food is stirred while being roasted and steamed inside the roasting pot cylinder 1. The temperature of the outer wall of the roasting pot cylinder 1 in this state is measured by the pot body temperature measuring device 25. Further, the initial volatile matter (raw scum and steam) generated from the raw tea when it is roasted and steamed is discharged from the exhaust pipe 18 by the stable exhaust adjustment device 19, and at the same time, the exhaust temperature is measured by the exhaust temperature measuring section 23. It is measured accordingly. Also, hot air is blown from the discharge side of the roasting pot cylinder 1 by the hot air blower 24, and during this time, the moisture generated from the tea leaves in the roasting pot cylinder 1 becomes atmospheric pressure steam, and the tea leaves are rotated and stirred in this saturated steam. Since the tea leaves are processed while being washed, the oxidative enzymes in the tea leaves can be completely deactivated. The roasted and steamed tea leaves are placed in the roasting pot cylinder 1.
At the same time as the tea leaves are discharged from the discharge port 17 onto the weighing conveyor 7', the discharge amount is measured by the tea leaf weight measuring device 13, and the weight difference (moisture loss) is further measured by the displacement amount measuring section 14. That will happen. Furthermore, the discharge temperature of the discharge port 17 is measured by the discharge temperature measuring section 27.

These measured values are stored in the CPU central processing unit shown in FIG. EPROM is a read-only memory that can be erased and written, and contains control programs, calculation programs, etc. for processing. RAM is a random access memory that can be written to and read from a predetermined address, and from the measured input data,
It calculates the input amount of fresh leaves to be selected, the pot cylinder discharge temperature, and the temperature of the roasting and steaming barrel to control the input amount, combustion adjustment control section, forced exhaust device, and hot air blower.

Therefore, the above input amount is controlled by the leaf feeder 16, the combustion adjustment control section controls the combustion amount of the combustion burner 4, and the stable exhaust adjustment device controls the amount of tea leaves input.
A hot air blower that blows hot air and hot anaerobic gas by controlling the displacement amount using the deceleration motor 20 and the inverter regulator 21 controls the amount of hot air.

<Effects of the Invention> As described above, the roasting and steaming method and apparatus of the present invention do not require the supply of steam or the need for drying with roasted green tea, unlike the conventional steaming process for steaming green tea. It is a method and device for roasting and steaming raw tea leaves by passing them through a cylinder, and it is based on the function of the roasting and steaming machine itself, so the tea leaves can be roasted without relying on the empirical judgment of the tea master. It is possible to mechanically control the degree of roasting and steaming of the desired roasted tea with high precision, and it can also be used in the known kamairicha manufacturing method. It is also possible to make use of it.

[Brief explanation of the drawing]

FIG. 1 is a schematic explanatory diagram of the fried and steamed apparatus of the present invention, FIGS. 2 to 6 are explanatory diagrams of essential parts of the present invention, and FIG. 7 is a block diagram showing the control mechanism of the apparatus of the present invention. In the figure, 1... roasting pot cylinder, 13... tea leaf weight measuring section, 14... displacement measuring section, 23... exhaust temperature measuring section, 24... hot air and thermal anaerobic gas blower, 25... roasting Pot body temperature measurement section, 26... Firing adjustment control section, 27... Discharge temperature measurement section.

Claims (1)

[Scope of Claims] 1. In each step of roasting raw tea leaves and deactivating oxidizing enzymes in a pot, adding the raw tea leaves, draining the raw tea leaves, roasting and steaming them, shaking the leaves, and taking them out, the moisture contained in the raw tea leaves is used. When roasting leaves while coexisting with saturated steam at atmospheric pressure, the discharge temperature of the roasting pot cylinder is set at 90℃ to 150℃.
A continuous roasting and steaming method characterized by measuring within a range and controlling each of the above steps based on the measurement. 2. In each process of roasting raw tea leaves and deactivating oxidizing enzymes in a pot, removing raw leaves, roasting and steaming, shaking the tea leaves, and removing the leaves, the moisture contained in the raw tea leaves is used to create saturated steam at atmospheric pressure. A continuous method for roasting and steaming, characterized by measuring the temperature of the roasting body within a range of 150°C to 350°C and controlling each of the above steps based on the temperature during roasting. 3 Roasting raw tea leaves to deactivate oxidizing enzymes in a pot In each process of adding raw tea, discharging raw tea leaves, roasting and steaming, shaking leaves, and taking out, the moisture contained in raw tea leaves is used to saturate the atmospheric pressure. A method of roasting and steaming, which is characterized in that when roasting leaves in coexistence with steam, each of the above steps is controlled by mainly measuring the amount of fresh leaves input. 4. A device for roasting and steaming tea leaves when roasting raw tea leaves in a continuous cylinder, which operates the roasting and steaming machine itself and at least one of the control elements involved in the passage time of the raw tea leaves through the roasting and steaming barrel. a measuring section that measures the difference between the amount of tea leaves thrown into the roasting and steaming barrel and the amount discharged from the roasting and steaming barrel, and a measuring section that blows hot air from the roasting and steaming discharge side. It is characterized by controlling the numerical values detected by each of the above-mentioned measuring parts by setting the heating temperature adjustment measuring part of the roasting and steaming barrel and the exhaust temperature of atmospheric pressure steam continuously generated by discharging half-baked rice. Continuous roasting and steaming equipment for kettle tea.