JPH03244346A - Continuous roasting and steaming and device therefor - Google Patents

Abstract

PURPOSE:To obtain tea leaves roasted in desired qualities by passing tea leaves through a roasting kettle cylinder to roast and steam raw tea leaves and mechanically controlling degree of roasting and steaming of tea leaves. CONSTITUTION:In a method of roasting raw tea leaves by a continuous type column, in each of the processes of feeding raw leaves and subjecting the raw tea leaves in a roasting and steaming process to deactivation of oxidizing enzyme by a roasting kettle, discharging NAMABOKE, the roasting and steaming process, shaking leaves and a removing process, when the leaves are roasted while making saturated vapor at the atmospheric pressure exist by using water contained in the raw tea leaves, exhaust temperature of roasting kettle cylinder, temperature of roasting and steaming barrel and an amount of the raw leaves fed are measured as the main factors, flow rate of hot air in the roasting kettle cylinder barrel is measured and the processes are controlled based on the measured values.

Description

[Detailed Description of the Invention] <Industrial Application Field> The present invention provides roasted tea leaves with the 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 developed a method for producing kamairitencha using the Japanese Patent Publication Publication No. 60-250.
There is an invention disclosed in Publication No. 95. This invention consists of the steps of roasting and steaming and drying raw tea leaves, shaking the leaves and heating and drying them in a pot, cooling and removing powder, heating the tea leaves in a roasting pot for main drying, separating water stalks, and heating and kneading and drying in a roasting pot. In this case, the roasting and steaming process is an important process that affects the flavor. The roasted leaves were carried out using the roasting device of Japanese Patent Publication No. 1-49452, as described in column 3, line 4 of Japanese Patent Publication No. 60-25095, "Performed in a roasting pot with a lid."

However, in the roasting process, even if the roasted leaves are completely roasted, the tea leaves and water stems are rounded due to the gravity of the tea leaves. However, when making rough tea after kneading and drying, water stems and leaf veins are mixed in, causing a problem in which the quality of the light blue color decreases when finished into matcha. In addition, in the roasted leaves, the Tokuko Sho 60
- The statement in Column 4, Line 20 of Publication No. 25095, ``Charging and steaming by placing the cylinder in a rotating cylinder and passing through it for 60 to 75 seconds while feeding heated air'' requires human sensitivity. Therefore, managers had to rely on their empirical judgment.

<Means for Solving the Problems> In order to solve the above-mentioned problems, the inventor of the present invention has developed a continuous process for the kamairitencha 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 a different taste. However, it was found that the original leaves (row number) with extremely low moisture content were somewhat blue in color. Therefore, in the present invention, the moisture contained in the raw tea leaves is deactivated in the roasting pot in the roasting and steaming process. When roasting leaves in coexistence with saturated steam at atmospheric pressure using Measurements were made centering on
> The amount of air blown is measured, and each process is controlled based on the respective measured values. Further, the device includes a roasting and steaming machine body, an operation section that changes by operation at least one of the control elements involved in the passage time of raw tea leaves in the roasting and steaming circumference, and an amount of tea leaves to be input into the roasting and steaming barrel; Continuously generated by the measurement part that measures the difference between the amount discharged from the roasted steamer, the measurement part that sends hot air from the roasted steamer discharge side, the measurement part that adjusts the heating temperature of the roasted steamer, and the discharge of half-baked rice. The atmospheric pressure steam discharge temperature is set as
The present invention is a continuous roasting and steaming apparatus for pot-roasted tea characterized by controlling the numerical values detected by each of the above-mentioned measuring parts.

The reason why the pot cylinder discharge temperature is set within the range of 90°C to 150°C is because if the discharge (exhaust) temperature is less than 90°C, the tea temperature cannot be maintained at 98°C during roasting and steaming. Tea with good taste cannot be obtained, and if the temperature exceeds 110℃, completely saturated steam cannot be obtained during roasting and steaming, resulting in dry steam. Since roasting and steaming cannot be done, the thin part of the raw tea leaves will burn.
It is impossible to roast and steam evenly. The optimum temperature is preferably around 99°C on average.

Therefore, the amount of output is increased or decreased depending on the amount of input, and roasting is performed by maintaining the temperature at around 99°C.

Furthermore, the temperature of the roasting and steaming barrel is set within the range of 150°C to 350°C because if the barrel temperature is less than 150°C, the inner surface temperature of the cylinder will be cooled by the tea leaves, making it impossible to maintain the tea temperature at 99°C. On the other hand, if the temperature exceeds 350°C, the thin part of the tea leaves will burn, resulting in a lot of powdered tea and the water color becoming darkish. When the raw tea input rate is 50 kg per hour, a barrel temperature of 300°C is optimal, and when ceramic is formed on the inner surface of the cylinder, a temperature of 330°C is optimal.

The amount of water loss depending on the type of tea leaves is based on tea leaves that have a weight loss of 20% to 50% when roasted and steamed. This corresponds to a weight reduction of 20% to 30%.

The higher the quality of raw tea, the higher the water content.

<Embodiments and Effects> The continuous 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.

(1) shows a roasting pot cylinder whose entire shape is approximately cylindrical.As shown in Fig. 2, the roasting pot cylinder (1)
2, and a drive section (not shown) is disposed at one end thereof, and the roasting pot cylinder (1) is driven to rotate by this drive section. Also, the above-mentioned roasting pot cylinder (1)
As shown in FIG. 3, the degree of inclination can be adjusted by an appropriate degree of inclination adjustment mechanism (3). Further, as shown in FIG. 4, combustion burners (4), (4) are arranged along the longitudinal direction of the roasting pot cylinder (1) at the inner bottom of the furnace. Furthermore, an exhaust chimney +51 is provided in communication with the furnace (2), and a forced ventilation system (6) is disposed for complete ventilation.

(7) is a weighing conveyor that measures the weight of raw tea put into the roasting pot cylinder (1), and an endless belt is connected between the rollers (9Lf91) supported at both ends of the frame (8). The frame (8) is supported by the base (12) via springs (11>, (11). Also, (7゛) is the frame (7) for the roasted tea discharged from the roasting pot cylinder (1). It is a measuring conveyor that measures weight, and an endless belt (10') is installed between rollers (9') supported at both ends of a frame (8').
) has been passed, and the frame (8') has a spring (11
), (IF>) are supported on the base (12').Furthermore, tea leaf weight measuring machines (13>, <13>) are arranged on the weighing conveyors ('71, (7゛>), respectively. , and the tea leaf weight measuring device (13) is provided with a displacement measurement unit (14) for a certain period of time.

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). ing.

Therefore, if the belt of the weighing conveyor (7) is driven and the crude drug is supplied from the leaf feeder (16) onto the belt αO of the weighing conveyor (7), the fresh leaves loaded on the belt OI will be transferred to the conveyor ( 7) from the delivery end of the roasting pot cylinder (1) (
15) into the roasting pot cylinder (1), and further,
The raw tea fed into the roasting pot cylinder (1) by the fresh leaf feeding spiral plate a is moved to the discharge port (17) by the tilting and rotation of the roasting pot cylinder (1), and then out of the same discharge port (17). The tea is discharged and placed one after another on a weighing conveyor (7°), and the loaded steamed tea is guided from the delivery end of the conveyor (7°') and sent to the next drying process. .

Next, inside the roasting pot cylinder (1), a discharge pipe (18) for discharging half-baked steam is arranged in communication with the outside of the roasting pot cylinder (1). On the tip side,
As shown in Figures 5 and 6, a stable exhaust adjustment device (19) is installed, and the stable exhaust adjustment device < 19)
is equipped with a drive speed reduction motor (20) and an inverter regulator (21), and an exhaust temperature sensor (21).
2) and an exhaust temperature measuring section (23).

(24) indicates a hot air blower that blows hot air into the roasting pot cylinder (1) and a hot air blower that blows hot anaerobic gas;
As shown in FIG.
26> is a heating adjustment control unit that detects the temperature measured by the roasting lid side temperature measuring unit (25) and controls the combustion amount of each burner (4) and (41).

As shown in FIG. 1, (27) indicates a discharge temperature measuring section that measures the discharge temperature of the discharge port <17> of the roasting pot cylinder (1).

The continuous steaming method of the present invention uses the above-mentioned continuous steaming device to measure the pot cylinder discharge temperature (90°C to 150°C), the temperature of the steaming barrel (150°C to 350°C), and the input amount of fresh leaves. This is a method that 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 roasting and steaming apparatus, the raw tea supplied from the leaf feeder (16) onto the weighing conveyor (71) is fed into the roasting pot cylinder (1) by the tea leaf weight measuring machine (13). The amount of raw tea put into the roasting pot cylinder (1) is heated by the combustion burners (4), (4).
It is stirred while being roasted and steamed in the roasting pot cylinder (1). The temperature of the outer wall of the roasting pot cylinder (1) in this state is measured by the lid side temperature measuring device (25). Furthermore, the initial volatile matter (raw scum and steam) generated from raw tea when it is roasted and steamed is
At the same time as the exhaust gas is discharged from the exhaust pipe (18) by the stable exhaust adjustment device (19), the exhaust temperature is measured by the exhaust temperature measurement unit (23).
〉 is measured by 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 becomes atmospheric pressure steam, and the tea leaves are heated in this saturated steam. Since the tea leaves are processed while being rotated and stirred, the oxidative enzymes in the tea leaves can be completely deactivated. The roasted and steamed tea leaves are transferred from the discharge port (17) of the roasting pot cylinder (1) to the weighing conveyor (7').
) At the same time, the discharge amount is measured by a tea leaf weighing machine (
13), and the weight difference (moisture loss) is measured by the displacement measurement part (14>).Furthermore, the discharge temperature of the discharge port (17>) is measured by the displacement measurement part (14>).
) will be measured by

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 has control programs, arithmetic programs, etc. written therein for performing processing. The RAM is a random access memory that can be written to and read from a predetermined address. Based on the measured input data, it calculates the input amount of raw leaves to be selected, the temperature of the pot cylinder discharge, and the temperature of the roasting and steaming barrel. It controls the combustion adjustment control unit, forced exhaust system, 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, and the stable exhaust adjustment device controls the reduction motor (16).
20) and inverter regulator (21>)
A hot air blower that controls the amount of hot air and blows hot air and hot anaerobic gas 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 supplying steam or drying in a roaster than in the conventional steaming process for tencha, The method and device for roasting and steaming fresh stems and leaves by passing the tea leaves through a cylinder 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 a pharmacist. It is possible to mechanically control the degree of roasting and steaming of roasted tea with high precision, and it can also be used in the known pot roasted tea manufacturing method.It also deactivates the oxidizing enzyme activity of grain grains and semi-fermented tea. It is also possible to do so.

[Brief explanation of drawings]

Fig. 1 is a schematic explanatory diagram of the roasting and steaming apparatus of the present invention;
6 to 6 are explanatory diagrams of essential parts of the present invention, and FIG. 7 is a block diagram showing a control mechanism in the apparatus of the present invention. In the figure (1) = (13) : (14) : (23) : (24) : (25) : (26) : (27) : Roasting pot Cylindrical tea leaf weight measuring part Displacement measuring part Exhaust temperature measuring part Heat Air and hot smoke gas blower Roasting lid side temperature measuring section Roasting adjustment control section Discharge temperature measuring section

Claims (1)

[Claims] 1. Injection of raw tea in which oxidizing enzymes are deactivated by roasting raw tea leaves in a pot.
In each step of draining raw tea leaves, roasting and steaming, shaking leaves, and taking out, when roasting the leaves while coexisting with saturated steam at atmospheric pressure using the moisture contained in the raw tea leaves, the discharge temperature of the roasting pot cylinder is set to 90℃. A continuous steaming method characterized in that the temperature is measured within a range of 150°C to 150°C, and each of the above steps is controlled based on this temperature. 2. Adding fresh leaves to roast the raw tea leaves and deactivate the oxidative enzymes in a pot.
In each step of removing loose tea leaves, roasting, steaming, shaking, and taking out the tea leaves, the temperature of the roasting and steaming barrel is set at 150°C when roasting the leaves while coexisting with saturated steam at atmospheric pressure using the moisture contained in the raw tea leaves. A continuous steaming method characterized by measuring the temperature within a range of ~350°C and controlling each of the above steps based on the temperature. 3. Adding raw tea to roast the raw tea leaves and deactivate the oxidizing enzymes in a pot.
In each process of draining raw tea leaves, steaming, shaking leaves, and taking out, we use the water contained in raw tea leaves to coexist with saturated steam at atmospheric pressure and roast the leaves.We mainly measure the amount of fresh leaves input. A roasting and steaming method characterized by controlling each of the above steps. 4. A device for roasting and steaming the tea leaves when roasting the raw tea leaves in a continuous cylinder, which includes a roasting and steaming machine body and at least one of the control elements involved in the passage time of the raw tea leaves through the roasting and steaming barrel. An operation part that can be changed by operation, a measurement part that measures the difference between the amount of tea leaves input into the roasting steamer barrel and the amount discharged from the roasting steamer barrel, and a measuring part that blows hot air from the roasting steamer discharge side. , the heating temperature adjustment measurement unit of the roasting and steaming barrel and the discharge temperature of the atmospheric pressure steam continuously generated by the discharge of half-baked rice are set as the center, and the numerical values detected by each of the measurement units are controlled. Continuous roasting and steaming equipment for kettle tea.