JP2003023965A - Method for controlling pulverized tea by near infrared analysis - Google Patents

Abstract

PROBLEM TO BE SOLVED: To analyze components of pulverized tea by near infrared rays and control the drying condition of a dryer depending on the detected result after the analysis. SOLUTION: The dryer is equipped with a near infrared analyzer and a means for controlling the drying condition of the dryer. The near infrared analyzer detects the mass of fiber by analyzing the components of pulverized tea by near infrared rays. The means for controlling the drying condition of the dryer inputs detected data from the near infrared analyzer, calculates an appropriate heating temperature for drying and controls the drying condition of the dryer. The fiber mass of pulverized tea is detected by the near infrared analyzer, the appropriate heating temperature for drying is calculated by inputting the detected data from the near infrared analyzer and the dryer is controlled in accordance with the calculated temperature value.

Description

Detailed Description of the Invention

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for controlling ground tea by near-infrared analysis, and more particularly, it analyzes the components of ground tea by near-infrared radiation and controls the dryer to dry according to the measurement results after analysis. The present invention relates to a control method by near infrared analysis.

[0002]

2. Description of the Related Art Tea, especially green tea, contains various components such as water, nitrogen, amino acids, theanine, caffeine, tannin, vitamin C, and fiber.

The grade of green tea greatly changes according to the manual work by a skilled person or the drying work by a dryer operated by the skilled person.

[0004]

By the way, conventionally, when the tea leaves are dried by a dryer, if the green tea is uniformly produced by controlling the drying of the tea leaves, the quality of the products will not be constant, and the quality of the products will not be constant. However, there is a disadvantage that it is disadvantageous in practical use.

That is, the softness of the tea leaves themselves
In terms of hardness, those with higher grades have softer tea leaves,
The lower grade has a correlation that the tea leaves are hard.

Utilizing this correlation, soft tea leaves are fired at a low temperature, hard tea leaves are fired at a high temperature, and tea leaves having a large amount of umami components are the tea leaves. Tea leaves that have little umami component can be used as they are without sacrificing their own deliciousness.
It is possible to make a tea that can be enjoyed with a scent by adding an incense at a high temperature.

However, this burning process requires skill and cannot be achieved overnight, and strictly speaking, tea leaves have almost the same softness (or hardness) as tea leaves. However, if the fiber mass is subtly different, it is not possible to produce green tea uniformly, so there has been a strong demand for better control of the firing process and the production of better tea.

Further, in determining the grade of tea, especially green tea, the grade depends on the human senses, that is, intuition and experience. Even if the grade is the same, the grade may vary depending on the person who decides. There was also a long-felt need for a method that could mechanically determine the grade.

[0009]

Therefore, in order to eliminate the above-mentioned inconvenience, the present invention provides a near-infrared analyzer for analyzing the components of ground tea by near-infrared radiation to measure the fiber mass,
It has a control means for inputting the measurement result from this near-infrared analyzer to calculate the appropriate temperature of the firing for drying and controlling the drying of the dryer according to the calculated temperature value, and crushed tea by the near-infrared analyzer. Measuring the fiber mass of the above, inputting the measurement result from this near infrared analyzer to the control means, calculating the appropriate temperature of the firing for drying, and controlling the dryer to dry according to the calculated temperature value. Is characterized by.

[0010]

BEST MODE FOR CARRYING OUT THE INVENTION By inventing as described above,
The control means calculates the appropriate temperature of the firing for the drying by the control means according to the measurement result of the fiber mass in which the near-infrared analyzer analyzes the components of the pulverized tea by the near-infrared rays, and the dryer is used according to the calculated temperature value. Drying is controlled, and even without using the intuition and experience of a skilled person, proper firing work is performed according to the softness and hardness of the tea to create delicious tea.

[0011]

Embodiments of the present invention will be described in detail below with reference to the drawings.

1 to 3 show a first embodiment of the present invention. In FIGS. 1 and 2, reference numeral 2 is a control means including a personal computer, 4 is a near infrared analyzer, and 6
Is a dryer.

As shown in FIG. 1, the control means 2 includes a body portion 2-1, a display portion 2-2, and a keyboard portion 2.
-3 and a control operation control panel 14 described later.

In this embodiment, the control means 2
The main body portion 2-1 and the control operation control panel 14 are separately formed, but the main body portion 2-1 of the control means 2 and the control operation control panel 14 are integrated, that is, interlocked with each other. It is also possible to adopt a configuration in which after the main body 2-1 of 2 calculates the appropriate temperature of the firing for drying, the dryer 6 is automatically controlled to be dried by the calculated temperature value.

A near infrared analyzer 4 is connected to the control means 2 and provided. The near-infrared analyzer 4 includes an analysis main body 4-1, a sample tray 4-2, and a single-cut printer unit 4-.
3 and the components of ground tea placed on the sample tray 4-2 are analyzed by near infrared rays to measure the fiber mass,
The measurement result is printed out by the cut-sheet printer unit 4-3.

The dryer 6 is, as shown in FIG.
For example, it is composed of a drum-type hot air drying and firing machine, has a drying main body 6-1 and a tea feeding / discharging port 6-2 communicating with the inside of the drying main body 6-1. A gas burner 8 using LP gas as a heat source, a hot air thermometer 10, and a tea thermometer 12 are provided, and a control operation control panel 14 that communicates with the gas burner 8, hot air thermometer 10, and tea thermometer 12 is provided. .

A solenoid valve 18 communicating with the control operation control panel 14 is provided in the middle of the fuel pipe 16 connected to the gas burner 8, and the opening / closing operation of the solenoid valve 18 is controlled by the control operation control panel 14. .

The control means 2 inputs the measurement result from the near-infrared analyzer 4 to calculate the appropriate temperature of the firing for drying, and the dryer 6 is operated according to the calculated temperature value.
To control the drying.

More specifically, the main body 2 of the control means 2
When the measurement result of the fiber mass of the pulverized tea from the near infrared analyzer 4 is input to the No. 1 using the keyboard unit 2-3, the main body unit 2-1 of the control unit 2 has an appropriate temperature for firing for drying (" Also referred to as "temperature value").

Then, when the calculated temperature value is input from the control panel 14 for control operation, the dryer 6 is dry-controlled by the calculated temperature value.

The calculation of the proper temperature of the firing for drying by the main body 2-1 of the control means 2 is carried out by utilizing the relationship shown in FIG. The relationship shown in FIG. 3 was obtained by repeating the measurement of the fiber mass of ground tea by a near infrared analyzer and the actual firing operation.

At the time of ignition, the pressure of the gas fed to the gas burner 8 is adjusted using the solenoid valve 18, and a large amount of combustion and a small amount of combustion are repeated to keep the heat source constant,
In order to maintain the firing temperature, it is necessary to set a permissible range of about 10 degrees at an appropriate temperature.

As for the drying completion temperature, the firing completion temperature, and the kneading / firing temperature shown in FIG. 3, the tea thermometer 12 is inserted into the tea that is being fired to measure the tea temperature, and the temperature is adjusted to an appropriate temperature. When it reaches, the next step is automatically entered, so that neither excess nor deficiency of firing does not occur. After the burning is completed, the heat source is narrowed down to only a small amount of combustion, and the continuous burning is performed with a low heat to knead the scent for 5 to 7 minutes. This is done in order to further increase the depth of richness and umami, and the temperature is further raised by about 5 degrees from the firing completion temperature, and the kneading and firing process is started. Then, when the temperature reaches the kneading fire burning temperature, the tea is discharged from the dryer 6 and the series of burning operations is completed.

Next, the operation will be described.

Sample tray 4-2 of near infrared analyzer 4
The crushed tea is placed on and is pushed into the analysis body 4-1 so that the near-infrared analyzer 4 analyzes the components of the crushed tea by the near-infrared rays and measures the fiber mass. Then, the measurement result of the near infrared analyzer 4 is printed out by the single-cut sheet printer unit 4-3.

When the measurement result of the fiber mass of ground tea from the near infrared analyzer 4 is input to the main body 2-1 of the control means 2 by using the keyboard portion 2-3, the relationship shown in FIG. 3 is obtained. Based on this, the main body 2-1 of the control means 2 calculates an appropriate temperature (also referred to as “temperature value”) for firing for drying.

Then, when the calculated temperature value is input from the control operation control panel 14, the dryer 6 is dry-controlled by the calculated temperature value.

In the firing operation, the pressure of the gas fed to the gas burner 8 is adjusted by using the solenoid valve 18, and a large amount of combustion and a small amount of combustion are repeated to keep the heat source constant and maintain the firing power temperature. .

Further, after the burning is completed, the heat source is narrowed down only to a small amount of combustion, the burning is continued by the simmering, and the kneading and burning process for kneading the scent is started for 5 to 7 minutes. This raises the temperature by about 5 degrees from the firing completion temperature.

Further, when the temperature reaches the kneading fire burning temperature, the tea is discharged from the dryer 6, and the burning process is completed.

As a result, the control means 2 can calculate the appropriate temperature for the firing for drying in accordance with the measurement result of the fiber mass obtained by the near-infrared analyzer 4 analyzing the components of ground tea by the near-infrared ray. The drying temperature of the dryer 6 can be controlled by the calculated temperature value, and proper firing operation can be performed according to the softness and hardness of the tea without using the intuition and experience of a skilled person, and delicious tea can be obtained. It can be constructed and is practically advantageous.

The near infrared analyzer 4 to the dryer 6 are also provided.
If all of the operations up to the control means 2 for controlling the above are linked, fully automated control can be realized and usability can be improved.

FIG. 4 shows a second embodiment of the present invention.

The feature of the second embodiment resides in that the control means is provided with a function of calculating a quality evaluation index from the components of ground tea analyzed by the near-infrared ray analyzer by the near-infrared ray.

Further, the near-infrared analyzer is used to measure the water content (Mo), total nitrogen content (N), amino acid content (A), theanine content (Te), caffeine content (Ca) and tannin content () of ground tea. Ta), vitamin C content (VC) and fiber mass (As)
It has a function of analyzing the components of (h) and displaying them as a percentage.

First, there is a certain relationship between "good tea / bad tea" and "delicious tea / bad tea".
That is, the nitrogen component, amino acid component, and theanine component are
Simply, the greater the amount, the stronger the sweetness, and the more the tannin component, the stronger the astringency, which is one of the unpleasant factors.

On the other hand, if the tannin component is too small, it has a complicated property that it only feels sweet and does not become "delicious tea".

Further, since the caffeine component has a stimulating action, it has the function of raising the feeling of being delicious and making it feel chewy. Naturally, the more caffeine component, the better.

The vitamin C component leads to a refreshing sensation when drinking tea and is a very important factor in terms of good soothing.

Finally, whether or not each of these components is of good quality is determined by the correlation that all the components are high / low in fiber quality.

The fiber has a delicate taste and scent depending on whether it is large or small. The more it is, the more it is the scent of wood itself, and the smaller is the scent of sprouts.

As a matter of course, in order to express the human sense as a numerical value, it is necessary to correct the strongly felt portion and the weakly felt portion. Therefore, in the calculation method, the correction value is determined for 800 or more samples by the component value and the sensory test, and the value is very close to the feeling of an actual person.

In addition, it is a very excellent calculation formula that can calculate the proper unit price of green tea and rough tea by setting and multiplying the unit price per one point of this numerical value.

In the calculation formula, among the component values obtained by the near-infrared analyzer, the fiber mass (Ash) is simply delicious and is not related to badness. Ask in. Reference value b = 100-100 / fiber mass (Ash) (%)

Next, the value obtained by extracting only the component that feels delicious is defined as d, and the extracted value d is obtained by the following equation. Extracted value d = b · {total nitrogen amount (N) (%) + amino acid amount (A) (%) + theanine amount (Te) (%) + caffeine amount (Ca) (%) + vitamin C amount ( V.C.)}

Then, the extracted value of the tannin component that feels astringent is defined as a, and the extracted value a is obtained by the following formula. Extracted value a = b / tannin amount (Ta) (%)

The greater the content of the value d obtained by extracting only the tasty components contained in the reference value b and the value a obtained by extracting the tannin components, the more preferable it is, but the value obtained by extracting the tannin components. If a exceeds a value d obtained by extracting only the component that feels delicious, the astringency of the taste causes a sense of astringency, and the user feels it is not good. Therefore, it is necessary to make a correction according to the human sense. Then, this value is set as r, and the value r is obtained by the following formula. Value r = d / a

Summarizing the above relationships, "delicious tea / bad tea" can be replaced with the quality evaluation index s, which is a numerical value, by the following simple formula. Quality evaluation index s = (d + a) · r

The first and second teas of a large number of samples are randomly extracted below, and the data in which the quality evaluation index s is calculated by the calculation formula are listed. Sample 001: Mo (4.9%); Ash (18.5%); N (5.6
%); A (3.5%); Te (1.9%); Ca (2.
8%); Ta (13.7%); C. (0.50%) @ 4,000 Kg Aracha trial calculation value b: 100-100.18.5% = 81.5 d: 81.5. (5.6% + 3.5% + 1.9% + 2.
8% + 0.50%) = 11.6545 a: 81.5 · 13.7% = 11.1655 r: 0.9999 s: 22.82 Sample 002: Mo (3.4%); Ash (22. 4%); N (5.0
%); A (2.5%); Te (1.3%); Ca (2.
4%); Ta (13.1%); C. (0.40%) @ 2,900 Kg Aracha trial calculation value b: 100-100.22.4% = 77.6 d: 77.6. (5.0% + 2.5% + 1.3% + 2.
4% + 0.40%) = 9.0016 a: 77.6 · 13.1% = 10.1656 r: 0.8855 s: 16.973 Sample 003: Mo (5.9%); Ash (19. 7%); N (5.1
%); A (2.5%); Te (1.3%); Ca (2.
8%); Ta (15.7%); C. (0.44%) @ 1,400Kg Aracha trial calculation value b: 100-100.19.7% = 80.3 d: 80.3. (5.1% + 2.5% + 1.3% + 2.
8% + 0.44%) = 9.74842 a: 80.3 · 15.7% = 1.6071 r: 0.7732 s: 17.285 Sample 004: Mo (5.0%); Ash (22. 7%); N (4.5
%); A (1.4%); Te (0.7%); Ca (2.
8%); Ta (15.7%); C. (0.30%) @ 1,100Kg Aracha trial calculation value b: 100-100.22.7% = 77.3 d: 77.3. (4.5% + 1.4% + 0.7% + 2.
8% + 0.30%) = 7.4981 a: 77.3 · 15.7% = 12.1361 r: 0.6178 s: 12.130 Sample 005: Mo (5.6%); Ash (18. 1%); N (5.6
%); A (3.3%); Te (1.9%); Ca (2.
9%); Ta (13.3%); C. (0.38%) @ 4,100Kg rough tea trial calculation value b: 100-100.18.1% = 81.9 d: 81.9. (5.6% + 3.3% + 1.9% + 2.
9% + 0.38%) = 11.53152 a: 81.9 · 13.3% = 10.8927 r: 1.05864 s: 23.739 Sample 006: Mo (5.8%); Ash (23. 0%); N (4.9
%); A (2.5%); Te (1.3%); Ca (2.
2%); Ta (13.6%); C. (0.45%) @ 2,700 Kg Aracha trial calculation value b: 100-100.23.0% = 77.0 d: 77.0. (4.9% + 2.5% + 1.3% + 2.
2% + 0.45%) = 8.7395 a: 77.0 · 13.6% = 1.472 r: 0.83455 s: 16.032 Sample 007: Mo (7.4%); Ash (19. 0%); N (5.2
%); A (2.7%); Te (1.4%); Ca (3.
1%); Ta (16.5%); C. (0.51%) @ 1,620Kg Aracha trial calculation value b: 100-100.19.0% = 81.0 d: 81.0. (5.2% + 2.7% + 1.4% + 3.
1% + 0.51%) = 10.4571 a: 81.0 · 16.5% = 13.365 r: 0.78242 s: 18.638 Sample 008: Mo (5.1%); Ash (26. 1%); N (4.2
%); A (1.5%); Te (0.7%); Ca (2.
2%); Ta (13.5%); C. (0.33%) @ 1,000 Kg Aracha trial calculation value b: 100-100.26.1% = 73.9 d: 73.9. (4.2% + 1.5% + 0.7% + 2.
2% + 0.33%) = 6.59927 a: 73.9 · 13.5% = 9.9765 r: 0.66148 s: 10.964 Sample 009: Mo (3.6%); Ash (14. 7%); N (6.3
%); A (4.2%); Te (2.5%); Ca (3.
2%); Ta (12.2%); C. (0.34%) @ 7,900Kg Aracha trial calculation value b: 100-100.14.7% = 85.3 d: 85.3. (6.3% + 4.2% + 2.5% + 3.
2% + 0.34%) = 14.10862 a: 85.3 · 12.2% = 10.4066 r: 1.3557 s: 33.235 Sample 010: Mo (3.7%); Ash (14. 8%); N (6.3
%); A (3.9%); Te (2.3%); Ca (3.
5%); Ta (12.7%); C. (0.29%) @ 7,500Kg Aracha trial calculation value b: 100-100.14.8% = 85.2 d: 85.2. (6.3% + 3.9% + 2.3% + 3.
5% + 0.29%) = 13.8790 a: 85.2 · 12.7% = 10.8204 r: 1.2826 s: 31.681 Sample 011: Mo (5.7%); Ash (18. 3%); N (5.5
%); A (3.7%); Te (2.1%); Ca (2.
8%); Ta (12.9%); C. (0.44%) @ 4,190Kg Aracha trial calculation value b: 100-100.18.3% = 81.7 d: 81.7. (5.5% + 3.7% + 2.1% + 2.
8% + 0.44%) = 11.887918 a: 81.7 · 12.9% = 10.5393 r: 1.127713 s: 25.268 Sample 012: Mo (5.5%); Ash (22. 9%); N (4.8
%); A (2.6%); Te (1.5%); Ca (2.
3%); Ta (12.5%); C. (0.41%) @ 3,290Kg Aracha trial calculation value b: 100-100.22.9% = 77.1 d: 77.1. (4.8% + 2.6% + 1.5% + 2.
3% + 0.41%) = 8.95131 a: 77.1 · 12.5% = 9.6375 r: 0.9288 s: 17.265 Sample 013: Mo (4.8%); Ash (23. 0%); N (4.5
%); A (1.7%); Te (0.8%); Ca (2.
9%); Ta (15.8%); C. (0.34%) @ 1,710Kg rough tea trial calculation value b: 100-100.23.0% = 77.0 d: 77.0. (4.5% + 1.7% + 0.8% + 2.
9% + 0.34%) = 7.88848 a: 77.0 · 15.8% = 1.166 r: 0.6481 s: 12.9949 Sample 014: Mo (4.3%); Ash (24. 4%); N (4.3
%); A (1.4%); Te (0.6%); Ca (2.
5%); Ta (15.4%); C. (0.36%) @ 1,550Kg Aracha trial calculation value b: 100-100.24.4% = 75.6 d: 75.6. (4.3% + 1.4% + 0.6% + 2.
5% + 0.36%) = 6.92496 a: 75.6 · 15.4% = 11.6424 r: 0.5948 s: 11.043 Sample 015: Mo (5.0%); Ash (15. 3%); N (6.3
%); A (4.2%); Te (2.5%); Ca (3.
4%); Ta (11.3%); C. (0.27%) @ 8,200Kg Aracha trial calculation value b: 100-100.15.3% = 84.7 d: 84.7. (6.3% + 4.2% + 2.5% + 3.
4% + 0.27%) = 14.1194 a: 84.7 · 11.3% = 9.5711 r: 1.4752 s: 34.948 Sample 016: Mo (5.6%); Ash (20. 1%); N (5.3
%); A (2.9%); Te (1.7%); Ca (2.
4%); Ta (13.6%); C. (0.48%) @ 3,900Kg rough tea trial calculation value b: 100-100.20.1% = 79.9 d: 79.9. (5.3% + 2.9% + 1.7% + 2.
4% + 0.48%) = 10.2112 a: 79.9 · 13.6% = 10.8664 r: 0.9397 s: 19.806 Sample 017: Mo (5.0%); Ash (20. 4%); N (5.3
%); A (3.5%); Te (2.0%); Ca (2.
7%); Ta (11.5%); C. (0.39%) @ 3,700 Kg rough tea trial calculation value b: 100-100.20.4% = 79.6 d: 79.6. (5.3% + 3.5% + 2.0% + 2.
7% + 0.39%) = 11.0564 a: 79.6 · 11.5% = 9.154 r: 1.20782 s: 24.410 Sample 018: Mo (4.9%); Ash (22. 6%); N (5.3
%); A (1.6%); Te (0.8%); Ca (2.
4%); Ta (14.4%); C. (0.35%) @ 1,430Kg Aracha trial calculation value b: 100-100.22.6% = 77.4 d: 77.4. (5.3% + 1.6% + 0.8% + 2.
4% + 0.35%) = 8.0883 a: 77.4 · 14.4% = 11.1456 r: 0.72569 s: 13.957 Sample 019: Mo (4.9%); Ash (23. 6%); N (4.4
%); A (1.5%); Te (0.8%); Ca (2.
3%); Ta (14.3%); C. (0.36%) @ 1,400Kg Aracha trial calculation value b: 100-100.23.6% = 76.4 d: 76.4. (4.4% + 1.5% + 0.8% + 2.
3% + 0.36%) = 7.15104 a: 76.4 · 14.3% = 10.9252 r: 0.6545 s: 11.830 Sample 020: Mo (5.0%); Ash (24. 1%); N (4.3
%); A (1.3%); Te (0.6%); Ca (2.
4%); Ta (14.7%); C. (0.38%) @ 1,460Kg Aracha trial calculation value b: 100-100.24.1% = 75.9 d: 75.9. (4.3% + 1.3% + 0.6% + 2.
3% + 0.36%) = 6.72474 a: 75.9 · 14.7% = 11.1573 r: 0.60272 s: 10.777 Sample 021: Mo (4.7%); Ash (25. 3%); N (4.3
%); A (1.3%); Te (0.5%); Ca (2.
3%); Ta (14.6%); C. (0.37%) @ 1,310Kg Aracha trial calculation value b: 100-100.25.3% = 74.7 d: 74.7. (4.3% + 1.3% + 0.5% + 2.
3% + 0.37%) = 6.5512 a: 74.7 · 14.6% = 10.9062 r: 0.60068 s: 10.486 Sample 022: Mo (4.3%); Ash (25. 1%); N (4.2
%); A (1.2%); Te (0.6%); Ca (2.
3%); Ta (13.6%); C. (0.27%) @ 1,210Kg Aracha trial calculation value b: 100-100.25.1% = 74.9 d: 74.9. (4.2% + 1.2% + 0.6% + 2.
3% + 0.27%) = 6.41893 a: 74.9 · 13.6% = 10.1864 r: 0.630147 s: 10.46 Sample 023: Mo (4.2%); Ash (26. 6%); N (4.0
%); A (1.0%); Te (0.4%); Ca (2.
2%); Ta (13.8%); C. (0.25%) @ 1,100Kg Aracha trial calculation value b: 100-100.26.6% = 73.4 d: 73.4. (4.0% + 1.0% + 0.4% + 2.
2% + 0.25%) = 5.7619 a: 73.4 · 13.8% = 10.1292 r: 0.56884 s: 9.0394

From the above results, the quality evaluation index s has a certain law. That is, the tea that feels delicious has a high quality evaluation index s, and the tea that does not feel delicious, that is, poor tea has a low quality evaluation index s.

The control means has a plurality of reference values as shown in FIG. 4, and also has a function of comparing the quality evaluation index s with a plurality of reference values to determine the grade of green tea.

Then, the function of calculating the quality evaluation index s from the components of the pulverized tea analyzed by the near infrared ray by the near-infrared analyzer, which is added to the control means, grasps the components of the pulverized tea from the quality evaluation index s. It is possible to distinguish “delicious tea / bad tea” easily, which is practically advantageous.

Further, the water content (Mo), total nitrogen content (N), amino acid content (A), theanine content (Te), caffeine content (Ca), and tannin of ground tea added to the near infrared analyzer. By the function of analyzing the components of the amount (Ta), the amount of vitamin C (VC), and the fiber mass (Ash) and displaying them in percentage, various components of ground tea can be grasped from the numerical values of percentage.

Further, the quality evaluation index s added to the control means is compared with a plurality of reference values, and the grade of green tea is discriminated, whereby the grade for the reference value is easily determined from the quality evaluation index s. It is possible to separate fine grades that can not be classified by sensory test, which is a study material to know which grade of tea the consumer is drinking or whether the price for the grade is appropriate,
It is possible to open the vague price of tea.

[0055]

As described in detail above, according to the present invention, a near-infrared analyzer for measuring the fiber mass by analyzing the components of ground tea by near-infrared radiation, and the measurement results from this near-infrared analyzer It has control means for controlling the dryer to dry by the calculated temperature value by inputting and calculating the proper temperature of the firing for drying, and measuring the fiber mass of ground tea with a near infrared analyzer, and performing this near infrared analysis. The measurement result from the meter is input to the control means to calculate the appropriate temperature for the firing for drying, and the dryer is controlled to dry according to the calculated temperature value. In accordance with the measurement results of the fiber mass, which analyzed the components of ground tea by infrared rays,
It is possible to calculate the proper temperature of the firing for drying,
It is possible to control the drying of the dryer by the calculated temperature value, and it is possible to make an appropriate firing operation according to the softness and hardness of the tea without using the intuition and experience of a skilled person, and to make delicious tea. It is possible and practically advantageous.

[Brief description of drawings]

FIG. 1 is a schematic perspective view of a control means and a near infrared analyzer showing a first embodiment of the present invention.

FIG. 2 is a schematic perspective view of a dryer.

FIG. 3 is a diagram showing the relationship between the fiber quality, the drying completion temperature, the firing completion temperature, the kneading and firing temperature, and the firing power temperature.

FIG. 4 is an explanatory diagram of a function of comparing the quality evaluation index s of the control means according to the second embodiment of the present invention with a plurality of reference values to determine the grade of green tea.

[Explanation of symbols]

2 control means 2-1 Main body 2-2 Display section 2-3 Keyboard part 4 Near infrared analyzer 4-1 Analysis main unit 4-2 Sample tray 4-3 Single-cut printer section 6 dryer 6-1 Drying body 6-2 Tea input / discharge port 8 gas burners 10 Hot air thermometer 12 Tea thermometer 14 Control panel for control operation 16 Fuel piping 18 Solenoid valve

Claims (4)

[Claims] 1. A near-infrared analyzer that analyzes the components of ground tea by near-infrared light to measure the fiber mass, and the measurement results from this near-infrared analyzer are input to calculate the appropriate temperature for firing for drying. And having a control means for drying control of the dryer by the calculated temperature value, the fiber mass of the ground tea is measured by the near-infrared analyzer, and the measurement result from this near-infrared analyzer is input to the control means. A method for controlling crushed green tea by near-infrared analysis, which comprises calculating an appropriate temperature for firing for drying and controlling the dryer to dry according to the calculated temperature value. 2. The control method according to claim 1, wherein the control means has a function of calculating a quality evaluation index from the components of the pulverized tea analyzed by the near-infrared ray analyzer by the near-infrared ray. 3. The near-infrared analyzer analyzes the water content, total nitrogen content, amino acid content, theanine content, caffeine content, tannin content, vitamin C content, and fiber content of ground tea in percentages. The method for controlling ground tea according to claim 1 by near infrared analysis. 4. The near-infrared ray of ground tea according to claim 2, wherein the control unit has a plurality of reference values and compares the quality evaluation index with the plurality of reference values to determine the grade of green tea. Analytical control method.