JP2958295B2 - Kamairi tea manufacturing equipment - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

The present invention relates to relates to a manufacturing apparatus of high-quality iron pot containing tea with enhanced aroma taste.

[0002]

2. Description of the Prior Art In the conventional production of potted tea, raw tea leaves are put into a rotating pot having a ceramic material layer provided inside an iron pot, and the bottom temperature of the pot is 330 to 370 ° C. Deactivate the oxidase while effectively utilizing the water, transfer it to a fixed kettle, shake the leaves to dry to a certain condition, knead the tea leaves with a kneading machine, and then heat and rotate with a direct fire type water dryer While drying, and further tighten to obtain crude tea. Dry this,
After sorting, the product is put into a direct-fired rotary kettle and fired and finished to obtain a product (for example, Sadao Oishi et al., "Tea Industry Zensho", 8th edition, 366 pages, Shizuoka Prefecture Tea Industry Chamber, (See October 1, 1988).

[0003]

In the conventional method for processing raw tea leaves, since the irrigated leaf portion and the leaf shaking portion are set in the same machine, if the processing amount is increased, insufficient drying of the tea leaves may occur. Since the diameter of the rotary kettle is limited to 38 cm due to insufficient enzymatic killing of raw tea leaves, the processing capacity is also limited to 130 kg per hour, and there is a disadvantage that the processing capacity cannot be further increased.

[0004] Further, since a T-type burner is used in the combustion section, the processing temperature of the leafing machine cannot be controlled to a constant level, and it is difficult to produce a uniform and uniform kettle-tea. Further, there is a disadvantage that skill is required for temperature control.

Therefore, the present invention solves these problems of the conventional leaf cutting machine, so that temperature control can be easily performed without skill, and as a result, the aromatic flavor peculiar to kamairi tea can be enhanced. it is intended to provide an apparatus for manufacturing kettle containing tea with enhanced processing power.

[0006]

Means for Solving the Problems Production of kamairi tea of the present invention
The equipment measures the exhaust gas temperature of the refractory brick room
A refractory brick room with an exhaust gas temperature sensor to measure,
Refractory bricks are placed indoors and ceramic on the inside
Roasting pot for roasted leaves, and roasted tea leaves
Infrared radiation temperature sensor for measuring the outer wall temperature of the rotary kettle for leaves
And the tea leaf conveying pipe
And the first rotary shaking body for leaf shaking coated with ceramics
Connected to the subsequent stage of the first leaf swing rotary pot body,
A second leaf shaking rotary kettle coated with ceramics;
Is connected to the second stage with the second rotary shaker for leaf shaking and the tea leaf conveying pipe
And the combustion part of each rotary kettle is
And wherein the emission type burner der Rukoto.

[0007]

[0008]

BEST MODE FOR CARRYING OUT THE INVENTION The present invention relates to a rotary pot for a leaf which is provided with a ceramic material layer inside an iron pot in which the leaf part can be continuously fed, and a leaf swinging part is provided in the subsequent stage. A single leaf shaking machine composed of a first leaf shaking rotary kettle provided with a ceramic material layer and a second leaf shaking rotary kettle provided with a ceramic material layer inside, and these are connected. By doing so, it is possible to continuously perform cutting and shaking of the leaf, thereby making it possible to increase the size of the rotating pot for cutting leaf, and to greatly increase the cutting leaf capacity to 180 kg or more per hour.

The combustion section of the continuous cutter and the continuous shaker is of a gun type burner type, an exhaust gas temperature sensor attached to the base of the chimney of the refractory brick room, and the measurement of the outer wall temperature of the rotary pot for the cutter. By using an infrared radiation temperature sensor and automatically controlling the temperature of the kettle and tea leaves at the time of roasting, it is possible to maintain the quality of the roasted tea without constant skill. became.

FIG. 1 is a front view of a continuous cutting machine used in the present invention, and FIG. 2 is a side view of the same.

Above a gun-type burner 2 provided in a machine frame 1, a cylindrical rotary rotary kettle body 3 for inclined leaves is disposed. Rotary pot 3 for cutting leaf is motor M
Is driven to rotate. A plurality of leaf collecting plates 3a are arranged at intervals on the inner surface of the rotary pot body 3 so that moving tea leaves are uniformly processed in the rotary pot body 3.

At one end of the rotatable roasting pot 3, a fresh leaf input port 4 is provided.
Is provided. The shaft of the rotary spiral 5 is hollow and also serves as an exhaust steam pipe 6, and is connected to an exhaust steam fan 7. At the lower part of the other end of the rotary pot for cutting leaves 3, a receiver 8 for receiving the cutting leaves discharged from the rotary pot for cutting leaves 3 is arranged. A blow pipe 9 for sending to the machine is connected.

[0013] The rotary pot for roasting leaves 3 is a refractory brick room 10.
The refractory brick room 10 is provided with a chimney 11 having a waste heat damper at an upper portion thereof. Chimney 1
1 is provided with a temperature sensor 12 composed of a thermocouple for measuring the temperature of the refractory brick room 10. In addition, an infrared radiation thermometer 13 is disposed in the refractory brick room 10 in order to measure the temperature of the outer wall of the rotary pot body 3 for cutting leaves.

In the continuous roasting machine having the above structure, the raw tea leaves are
The raw leaf is supplied from the raw leaf inlet 4 by a rotary spiral 5 from one end side of the rotary pot body 3 for cutting leaves. The supplied raw tea leaves move to the left in FIG. 1 by their own weight while the leaves are being produced by the direct fire from the gun-type burner 2 in the roasting pot 3 for roasting leaves. The leaves that have been discharged from the other end and fall into the receiver 8 are continuously sent by the blower pipe 9 to the continuous leaf shaker in the next step.

[0015] In the present invention, a gun-type burner is used for the combustion device. For example, in the case of a continuous type leafing machine, [GPN-10 type] manufactured by Kato Iron Works Burner Mfg. Co., Ltd. is used. Using a temperature sensor,
After that, the control is switched to the infrared radiation thermometer, and adjustment is performed by using a super temperature controller to keep the bottom temperature of the kettle constant at 350 ° C. by performing high combustion and low combustion of the burner.

In the roasted leaf process, the tea leaves are heated at a pot temperature of 350 ° C., a part of the steam is condensed and the latent heat is released, the tea leaves are heated and steamed, and enzymatic bluening is performed. As shown in Table 1, the revolving rotary pot 3 uses the temperature sensor 12 provided at the base of the chimney 11 to measure the temperature in the refractory brick chamber 10 until tea leaves are introduced (after approximately 10 minutes have elapsed). After measuring and controlling the temperature and adding tea leaves, the infrared radiation thermometer 1
3 controls the temperature of the outer wall of the rotary pot 3 for cutting leaves.

[0017]

[Table 1] As is clear from Table 1, when the present embodiment is compared with the case of the T-type burner of the conventional method, the present embodiment uses the exhaust gas temperature sensor until the start of the introduction of raw tea leaves, and thereafter switches to the control of the infrared radiation thermometer. As a result, the bottom temperature of the rotary pot can be kept constant, and stable temperature control has become possible. That is, in the embodiment, the pot bottom temperature was kept constant at 350 ° C. 10 minutes after the input of the raw tea leaves, and stable temperature control became possible. However, according to the conventional method, even if the operator adjusts the temperature, the temperature at the bottom of the kettle is 330 ° C. to 370 ° C. and the temperature difference is 40 ° C., and stable temperature control cannot be performed. Therefore, the conventional method cannot perform stable temperature control, and causes uneven drying of tea leaves. Therefore, the tightness of the tea leaves becomes worse. On the other hand, in the embodiment, the temperature of the pot bottom at the time of cutting is controlled to be constant, and the tea leaves are dried uniformly. Therefore, the tea leaves are twisted and the quality can be kept constant.

In the temperature range of 330 to 370 ° C., the degree of weight loss of the tea leaves at the time of taking out from the roasting pot 3 is 23% in the conventional machine, whereas in the temperature range of 330 to 370 ° C. In the case of the leaf machine, the weight becomes 25%, and the weight loss of the cut leaf proceeds smoothly according to the present invention.

FIG. 3 is a front view of the continuous leaf shaker used in the present invention, and FIG. 4 is a side view of the same.

The continuous leaf shaker is provided in the refractory brick room 14 with the first.
And a second leaf shaking rotary body 16 is disposed below the rotary shaking rotary body 15, and the first rotary leaf shaking rotary body 15 is provided.
Gun-type burners 2a and 2b are respectively arranged below the and the second rotary shaking body 16 for shaking leaves.
The leaf shaking process is continuously performed by the first rotary blade 15 for shaking leaves and the second rotary blade 16 for shaking leaves.

The first and second leaf shaking rotary kettles 15 and 16 have opposite gradients so that tea leaves can be continuously moved and shaken. It inclines, and each is rotationally driven by a motor from the outer shoulder. On the inner surfaces of the leaf shaking rotary kettles 15 and 16, the roving leaf rotary kettle 3 is provided so that the moving tea leaves are evenly shaken in the leaf shaking rotary kettles 15 and 16. Similarly, a leaf collecting plate (not shown) is provided.

At one end of the first leaf shaking rotary kettle 15,
A cutting leaf inlet 17 is provided, and a rotating spiral 18 is provided below the cutting leaf inlet 17. The shaft of the rotating spiral also serves as an exhaust steam pipe 19 and is connected to an exhaust steam fan 20. A tea leaf insertion port 21 is arranged below the other end of the first rotary shaking pot 15, and the tea leaves discharged from the first rotary shaking pot 15 are rotated by a rotary spiral 22. It is thrown into the rotary shaking body 16 for shaking two leaves.

Similarly to the first rotary blade 15 for swinging the leaves, the shaft of the rotary spiral also serves as the exhaust steam pipe 19, and is connected to the exhaust steam fan. Have been. A receiver 23 for receiving tea leaves is disposed at one end of the second rotary shaker body 16 for shaking tea leaves.
5 is connected to the blower pipe 24, and the tea leaves are supplied to the fixed pot 25 through the cyclone 26. In the fixed pot 25, a leaf wiping hand that rotates to stir the tea leaves is provided.

In the continuous leaf shaker, when tea leaves are thrown in from the tea inlet 17 through the blower pipe 9, the rotating spiral 18 causes the first leaf shaking rotary body 15 to move from one end side thereof. The first rotary shaking body 1 for leaf shaking is carried in and subjected to leaf shaking processing.
The tea leaves discharged from 5 are transported to the second rotary kettle 16 from the tea leaf inlet 21 by the rotary helix 22 and moved to the right in FIG. , After being discharged from the second rotary shaking pot 16 and passing through the cyclone 26 from the blower pipe 24,
The tea leaves in the fixed pot 25 are heated by the convection heat from the gun type burner 2a and stirred by the leaf wiping hands to complete the leaf shaking process. In the continuous leaf vibrator, for example, "KG-10" manufactured by Kato Iron Works Burner Mfg. Co., Ltd. is used as the gun type burner 2a to control the pot bottom temperature.

The degree of weight loss of the tea leaves at the time of removing the leaf shake is 48% in the conventional machine, whereas the first rotary shaker 140 ° C. for the leaf shake in the present embodiment, the second leaf shake is used. In the temperature range of 130 ° C. for rotating pots, it is 51%, and the apparatus of the present invention allows the weight reduction of leaf shaking to proceed smoothly. Therefore, the tea leaves become bright green.

Rotating pot 3 for roasted leaves, first rotary pot 15 for shaking leaves, second rotary pot 16 for shaking leaves, and fixed pot 2
For the inner surface of 5, a pot body is used in which a ceramic material is thermally sprayed to a thickness of about 0.2 to 0.5 mm inside a 2.3 mm thick pot iron material.

Next, the steps after the above-described leaf processing will be described.

[0028] After the leaf cutting,
As described in the publication, the respective processes of water drying, tightening, and finishing are performed by known water dryers, tightening machines, and finishing machines, respectively.

The water dryer used in the present invention is a generally used continuous water dryer or a batch water dryer. In the continuous type water dryer, a rotary cylindrical iron kettle is arranged in three stages above the burner, and the temperature of each kettle is raised by direct fire from below, and the upper, middle, and lower stages of the kettle are separated. This is a machine that performs drying at a predetermined pot temperature and rotation speed. In the batch type water dryer, a rotating drum made of an iron plate cylinder rotates above the burner, and a cover made of an iron plate is provided outside the rotating drum. The temperature is raised and the kettle is dried at a predetermined temperature and rotation speed.

In the present invention, as the kettle body of these water dryers, a kettle body having a ceramic material layer formed on the inside of the iron material of the rotary cylindrical kettle, as in the case of the spinning machine, or substantially ceramics. Use a pot made only of material.

The tightening machine used in the present invention is based on a batch-type tightening machine generally used in, for example, a "80k" type tightening machine manufactured by Mori Iron Works Co., Ltd. ,
For example, a rotating drum made of a steel plate cylinder rotates above a burner, and a cover made of a steel plate is provided outside the rotating drum. Is a machine for drying at a predetermined temperature and rotation speed.

The water dryer, the tightening machine, and the finishing machine are not limited to the above-mentioned types, and the present invention can be applied to any machine that uses a direct-fired kettle.

In the above-mentioned water drying, tightening and finishing steps, in this embodiment, the direct fired heating pot is made of a steel pot covered with a ceramic layer or the ceramic material itself. For this reason, the emissivity of far-infrared rays is higher than in the case of processing using a conventional iron pot, and the processing time of each step is reduced despite the temperature of the pot being almost the same. For example, it is reduced by about 5 to 10 minutes in the water drying step, about 25 minutes in the tightening step, and about 15 minutes in the finishing step.

The tea produced in the above examples had a fine shape, was bright green, and had good aroma, light blue and good taste.

[0035]

EXAMPLES Example 1 180 kg of fresh tea leaves were put into a rotating pot having a tilt angle of 3.5 degrees in which gray alumina was sprayed about 0.2 mm inside a rotating pot having a furnace at the bottom, and a temperature of 350 ° C. After the treatment, the leaves passed through the tea leaves within 3 minutes, and the weight loss of the leaves was 25%.

Further, the obtained tea leaves were sprayed with about 0.2 mm of gray alumina on the inside of the rotary kettle at 140 ° C. for the first leaf shaking rotary pot and at 130 ° C. for the second leaf shaking rotary pot.
When the treatment was carried out at 100 ° C. in a fixed pot, tea leaves having a weight loss of 51% were obtained with a passage time of the tea leaves of 15 minutes or less.

Next, a kneading machine (Kawasaki Kiko Co., Ltd., 6
0k type), and the tea leaves are kneaded for about 25 minutes. 26 kg of the obtained tea leaves were dried for about 30 minutes at a pot temperature of 200 ° C. (exhaust temperature 40 ° C.) by a batch type water dryer (Mori type 80 k type, manufactured by Mori Iron Works Co., Ltd.) having a furnace at the bottom, and , Using a tightening machine (Mori Iron Works Co., Ltd., Mori type 80k)
Tighten for about 30 minutes at 0 ° C pot temperature (exhaust temperature 45 ° C). Finally, a hot air type air dryer (Kawasaki Kiko Co., Ltd.)
, 120-2 type) and dried by burning at an exhaust temperature of 70 ° C. for about 30 minutes. Each of the kettles of the water dryer and the tightening machine also sprays 0.2 mm of alumina / titania having a smooth surface of a sprayed coating on the inner side.

The sensory evaluation and the chemical analysis values of the tea leaves obtained in this example are shown.

1) Sensory Examination Ten skilled sensory examiners examined the five items of tea shape, color, scent, aroma, light blue and nourishment obtained in the above-mentioned examples, using a pot made with a conventional ceramic pot. Compared to tea. Table 2 shows the results.

[0040]

[Table 2] 2) Chemical analysis values In addition, the amount of amino acids and tannins in the leachate obtained by leaching the tea obtained in this example and the potted tea produced by a conventional ceramics pot with hot water at 80 ° C. for 30 minutes were measured. Table 3 shows the results. In addition,% represents the amount of components contained in 100 g of dry matter in g.

[0041]

[Table 3] As is evident from the above test results, the kamairi tea obtained by the method of the present invention has a slightly distorted tea shape, a bright green color, a light blue yellowish green, and an aromatic flavor. There was a high score. On the other hand, the kama-iricha produced by the conventional ceramics pot machine had a poor shape, a slightly dark green color, a slightly reddish light blue, and a slightly low flavor. In addition, the elution amounts of amino acids and tannins were equivalent to those of a kamairi tea using a conventional ceramics kneader.

[0042]

According to the present invention, a stable temperature control is possible by using the exhaust gas temperature sensor until the start of fresh leaf feeding and then switching to the control of the infrared radiation thermometer, so that the bottom temperature of the rotary pot can be kept constant. And the tea leaves can be dried uniformly, so that the tea leaves are thinned and the quality can be kept constant.

Also, in the present invention, tea leaves can be heated in an appropriate temperature range by separating the former continuous roaster and the latter continuous shaker. Therefore, there is no inconvenience such as no drying of the tea leaves and the shape of the tea becomes insufficiently tight, and it is possible to obtain tea with excellent flavor.

In addition, the combustion section is of a gun type burner type, and can be automatically controlled by a temperature sensor, thereby facilitating tea production.

Furthermore, the processing ability of raw tea leaves can be greatly increased by using the continuous continuous leafing machine at the first stage and the continuous leaf shaking machine at the second stage as a single machine and continuously using them. However, the amount of raw tea leaves in the conventional ceramic pot is limited to 130 kg per hour, but in this embodiment, it is 180 kg, which is about 150 kg of the conventional ceramic pot.
% Processing capacity.

[Brief description of the drawings]

FIG. 1 is a front view of a continuous cutting machine used in the present invention.

FIG. 2 is a side view of the continuous cutter used in the present invention.

FIG. 3 is a front view of a continuous leaf shaker used in the present invention.

FIG. 4 is a side view of a continuous leaf shaker used in the present invention.

[Explanation of symbols]

 1: Machine frame 2: Gun type burner 3: Rotating pot for cutting leaf 3a: Leaf collecting plate 4: Fresh leaf input port 5: Rotating spiral 6: Exhaust steam pipe 7: Exhaust steam fan 8: Receiver 9: Blast pipe 10 : Refractory brick room 11: Chimney 12: Temperature sensor 13: Infrared radiation thermometer 14: Refractory brick room 15: 1st rotating pot for leaf shaking 16: 2nd rotating pot for leaf shaking 17: Iriha Inlet 18: Rotating spiral 19: Exhaust steam pipe 20: Exhaust steam fan 21: Tea leaf inlet 22: Rotating spiral 23: Receiver 24: Blast pipe 25: Fixed pot 26: Cyclone

────────────────────────────────────────────────── ─── Continuation of the front page (56) References JP-A-3-244346 (JP, A) JP-A-61-100154 (JP, A) (58) Fields investigated (Int. Cl. ⁶ , DB name) A23F 3/00-3/42

Claims (1)

(57) [Claims] 1. Exhaust gas from a refractory brick room until fresh tea leaves are introduced
Refractory brick with exhaust gas temperature sensor to measure temperature
Room and refractory brick are placed in the room and
After mixing the roasting pot for the dried leaves and the raw tea leaves
Infrared radiation temperature for measuring the outer wall temperature of a rotating pot for cutting leaves
With a degree sensor, the rotary kettle for the required leaf and the tea leaf transport pipe
Connected, ceramic-coated first leaf shaking circuit
Connected to a rear end of the rotary bobbin and the rotary bobbin for the first leaf swing.
, A ceramic-coated rotating pot for leaf shaking
Followed by a second rotary shaker for leaf shaking and a tea leaf conveying pipe
The fixed kettles connected with the rotary kettle are arranged, and the combustion of each rotary kettle is performed.
An apparatus for producing kamairi tea, wherein the part is a gun type burner .