JPH08271413A - Production of roughly processed tea - Google Patents
Production of roughly processed teaInfo
- Publication number
- JPH08271413A JPH08271413A JP7194895A JP7194895A JPH08271413A JP H08271413 A JPH08271413 A JP H08271413A JP 7194895 A JP7194895 A JP 7194895A JP 7194895 A JP7194895 A JP 7194895A JP H08271413 A JPH08271413 A JP H08271413A
- Authority
- JP
- Japan
- Prior art keywords
- raw material
- raw
- leaf
- quality
- tea
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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- Investigating Or Analysing Materials By Optical Means (AREA)
Abstract
Description
【0001】[0001]
【産業上の利用分野】本発明は、原料の茶生葉を荒茶に
加工する荒茶の製造方法に関し、特に、生葉原料の品質
特性を測定し、その測定結果から製茶工程条件の設定を
行う荒茶の製造方法に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a method for producing crude tea by processing raw tea leaves into raw tea. In particular, the quality characteristics of raw leaf raw materials are measured, and the tea making process conditions are set based on the measurement results. The present invention relates to a method for producing rough tea.
【0002】[0002]
【従来の技術】従来、小規模な製造設備のもとで行われ
ていた荒茶の製造においては、熟練者が生葉原料を五感
によって品質評価し、その原料特性に合わせて経験的に
製造条件の設定を行い、最適な条件で荒茶の製造を行っ
ていた。このような状況下では、特に生産性を追求する
こともなく、製造設備も小規模で、且つ熟練者も豊富で
あったので、原料生葉の個別的特性に合わせた荒茶の製
造が行われていた。2. Description of the Related Art Conventionally, in the production of rough tea, which has been carried out under a small-scale production facility, an expert evaluates the quality of raw leaf raw materials by the five senses and empirically prepares the production conditions according to the characteristics of the raw material. Was set and the rough tea was produced under the optimum conditions. Under such circumstances, there was no particular need to pursue productivity, the manufacturing equipment was small, and there were many skilled workers, so rough tea is manufactured according to the individual characteristics of raw raw leaves. Was there.
【0003】しかしながら近年、生産性の向上を目指し
て荒茶の製造施設が大規模化してきたことと農業従事者
の減少に伴う熟練者不足が相俟って、生葉原料の個別的
特性に合わせて製造条件を設定するという小回りを効か
せた製造は困難となっており、生葉原料の平均的な特性
で製造工程条件を設定する製造が行われている。However, in recent years, due to the fact that the production facilities for rough tea have become large in scale with the aim of improving productivity, and the shortage of skilled workers due to the decrease in the number of agricultural workers has been combined, it is possible to match the individual characteristics of raw leaf raw materials. It is difficult to make a small turn around by setting the manufacturing conditions according to the manufacturing method, and the manufacturing process conditions are set according to the average characteristics of raw leaf raw materials.
【0004】つまり、大規模化された荒茶の製造は、茶
農家から運ばれてくる生葉原料を荷受けする荷受装置
と、それを一時貯蔵する生葉管理装置と、生葉原料を生
葉管理装置から次の荒茶加工ラインに供給する生葉流量
装置及び各装置を結ぶ搬送装置とからなる原料搬入工程
を備えると共に、蒸熱装置、葉打ち装置、粗揉装置、揉
捻装置、中揉装置、精揉装置、乾燥装置などを順次並べ
て構成され、供給された生葉原料を各工程を経ることに
よって荒茶に加工していく荒茶加工ラインを備えるもの
であるが、通常は、一番茶の前半と後半、二番茶の前半
と後半の計4回程度荒茶加工ラインの工程条件を変更す
るのみで、日毎に入荷した原料ロットのばらつきに合わ
せて、その都度工程条件を変化させるということはほと
んど行われていないのが現状である。That is, in the production of large-scale rough tea, a raw material management device for receiving raw leaf raw materials delivered from a tea farm, a raw leaf management device for temporarily storing the raw raw material, and a raw leaf raw material management device With a raw material loading process consisting of a raw leaf flow rate device to be supplied to the rough tea processing line and a transport device that connects each device, a steaming device, a leaf beating device, a rough kneading device, a kneading device, a middle kneading device, a kneading device, It has a rough tea processing line that is configured by sequentially arranging a drying device, etc., and processes the supplied raw leaf raw material into rough tea by going through each process. The first half and the second half of the bancha are changed about four times in total, and the process conditions of the rough tea processing line are only changed, and the process conditions are hardly changed each time according to the variation of the raw material lot that is received every day. There is at present.
【0005】[0005]
【発明が解決しようとする課題】しかしながら上述のよ
うな製造側の状況とは裏腹に、茶問屋等からは消費者の
嗜好や要求に合わせて細かい製品の特性を製造側に指示
して、多品質な製品の出荷を求めるケースが多くなって
いる。ところが上述のように平均的な品質レベルの原料
にあわせて各工程条件を設定する製造方法では、極端に
良質な原料や、反対に劣悪な原料が混入したような場合
には、工程条件の設定が生葉原料の品質に適合せず、質
の劣った荒茶を製造してしまい、茶問屋の多彩な希望に
十分対応できない問題があった。However, contrary to the situation on the manufacturing side as described above, a tea wholesaler or the like may instruct the manufacturing side on the characteristics of a fine product in accordance with the tastes and demands of the consumer, and many Increasingly, we are demanding the shipment of quality products. However, as mentioned above, in the manufacturing method that sets each process condition according to the average quality level raw material, when extremely high quality raw material or conversely poor raw material is mixed, the process condition setting is performed. However, there was a problem that it did not meet the quality of raw leaf raw materials and produced poor quality crude tea, which was not enough to meet the diverse needs of tea wholesalers.
【0006】これに対処するために、特開昭62−17
9344号公報に記載されるように、生葉の品質の変化
を作業者が判断し、それに応じて荒茶加工ラインの各工
程の工程条件を制御する提案もなされているが、これに
よっても、生葉の品質判断を人手によっているため判断
が客観性を欠くことがあり、また、生葉原料の品質、各
工程の設定条件、出来上がった製品の品質の三者の関係
が明確でないため、工程条件の制御を行っても必ずしも
目的とする質の製品が得られないという問題があった。In order to deal with this, Japanese Patent Laid-Open No. 62-17
As described in Japanese Patent No. 9344, it has been proposed that an operator judges a change in the quality of fresh leaves and controls the process conditions of each step of the rough tea processing line according to the change. Since the quality judgment of the product is not performed objectively, and the relationship between the quality of raw leaf material, the setting conditions of each process and the quality of the finished product is not clear, the process condition control is not clear. However, there was a problem that the desired quality product could not always be obtained.
【0007】本発明は上述のような事情に対処するため
になされたものであり、茶生葉原料の品質を客観的に測
定し、その測定結果から目的とする品質を有する製品を
製造するに適する製茶工程条件を設定することを可能に
し、製品に対する多彩な要求に十分対処できる荒茶の製
造方法を提供することを目的とするものである。The present invention has been made in order to deal with the above situation, and is suitable for objectively measuring the quality of raw tea leaves and producing a product having a desired quality from the measurement results. It is an object of the present invention to provide a method for producing rough tea, which makes it possible to set tea making process conditions and sufficiently meet various demands for products.
【0008】[0008]
【課題を解決するための手段】上記目的を達成するため
に、本発明による荒茶の製造方法は、原料搬入工程と、
該原料搬入工程から供給される生葉原料を荒茶に加工す
る荒茶加工ラインとからなる荒茶の製造方法において、
上記原料搬入工程における任意の段階からサンプリング
された生葉原料に対して近赤外線分光分析に基づく品質
特性の測定を行い、その結果得られた品質特性に応じて
上記荒茶加工ラインにおける各工程の工程条件を設定す
ることを特徴とする。In order to achieve the above object, the method for producing rough tea according to the present invention comprises a raw material carrying step,
In a method for producing rough tea, which comprises a raw tea processing line for processing raw leaf raw material supplied from the raw material carrying-in step into raw tea,
Measurement of quality characteristics based on near-infrared spectroscopic analysis for raw leaf raw materials sampled from any stage in the raw material carrying-in step, and the steps of each step in the rough tea processing line according to the quality characteristics obtained as a result It is characterized by setting conditions.
【0009】また、上記品質特性は、生葉原料の成分特
性と物理特性を総合して得ることを特徴とし、生葉原料
の成分特性は、少なくとも水分及び繊維含有率を考慮し
た特性であることを特徴とする。Further, the above-mentioned quality characteristics are obtained by combining the constituent characteristics and physical characteristics of the raw leaf raw material, and the constituent characteristics of the raw leaf raw material are characteristics in which at least water and fiber content are taken into consideration. And
【0010】さらには、出来上がった製品の品質を測定
して、上記生葉原料の品質特性と工程条件の設定パター
ン及び出来上がった製品品質をデータとして蓄積し、こ
のデータを統計処理することによって、生葉原料の品質
に対して目的とする製品品質を得るために最適な工程条
件の設定を行うことを特徴とする。Further, the quality of the finished product is measured, and the quality characteristics of the raw leaf raw material, the setting pattern of the process conditions and the finished product quality are accumulated as data, and this data is statistically processed to obtain the raw leaf raw material. It is characterized in that the optimum process conditions are set in order to obtain the desired product quality with respect to the above quality.
【0011】[0011]
【作用】本発明の作用を図1を参照しながら説明する。
図1は本発明の製造方法を実施するためのシステム構成
の概要図である。図中1は農家等からの荷受け,生葉貯
蔵,荒茶加工ラインへ生葉原料を生葉流量測定の各段階
を含む原料搬入工程を示し、2は蒸熱,葉打ち,粗揉,
揉捻,中揉,精揉,乾燥の各工程を含む荒茶加工ライン
を示す。したがって、矢印5は原料搬入工程1から荒茶
加工ライン2への原料供給の流れを示し、矢印9は出来
上がった製品の流れを示す。また、3は生葉原料の品質
特性を測定する品質特性測定手段、30は製品の品質特
性を測定する品質特性測定手段、4は荒茶加工ラインの
各工程に対する工程条件の設定を行う工程条件設定手段
を示す。さらに、矢印6は生葉原料のサンプリング、矢
印31は製品のサンプリング、矢印7,8,32は信号
の流れを示している。The operation of the present invention will be described with reference to FIG.
FIG. 1 is a schematic diagram of a system configuration for carrying out the manufacturing method of the present invention. In the figure, 1 indicates the raw material carrying-in process including the steps of receiving the raw leaves from the farmer, storing the raw leaves, and measuring the flow rate of the raw leaves to the rough tea processing line, and 2 shows steaming, leaf cutting, rough kneading,
The rough tea processing line including each process of kneading, middle kneading, fine kneading, and drying is shown. Therefore, the arrow 5 shows the flow of the raw material supply from the raw material carry-in step 1 to the rough tea processing line 2, and the arrow 9 shows the flow of the finished product. Further, 3 is a quality characteristic measuring means for measuring the quality characteristic of the raw leaf raw material, 30 is a quality characteristic measuring means for measuring the quality characteristic of the product, and 4 is a process condition setting for setting a process condition for each step of the rough tea processing line. The means is shown. Further, arrow 6 indicates sampling of raw leaf material, arrow 31 indicates product sampling, and arrows 7, 8 and 32 indicate signal flows.
【0012】原料搬入工程1に原料となる生葉が搬入さ
れると該工程1おいて生葉原料をサンプリングし、その
サンプルに対して品質特性の測定が行われる。品質特性
測定手段3では、サンプルに対して近赤外線分光分析を
行い成分特性を求め、更には煮沸葉体積,硬軟度等の物
理特性を求めて、それらを総合した品質特性の把握がな
される。そして、工程条件設定手段4では、得られた生
葉原料の品質特性に応じて、原料搬入工程1から供給さ
れる生葉原料が荒茶加工ライン2にて加工される際の各
加工工程の設定条件を目的とする製品品質が得られるよ
うに設定する。When the raw material raw material is carried into the raw material carrying-in step 1, the raw material is sampled in the step 1, and the quality characteristics of the sample are measured. The quality characteristic measuring means 3 performs near-infrared spectroscopic analysis on the sample to obtain component characteristics, further obtains physical characteristics such as boiling leaf volume and hardness and softness, and grasps the quality characteristics as a whole. Then, the process condition setting means 4 sets the condition for each processing step when the raw leaf raw material supplied from the raw material feeding step 1 is processed in the rough tea processing line 2 according to the quality characteristics of the obtained raw leaf raw material. To obtain the desired product quality.
【0013】生葉原料の品質特性の把握には、成分特性
として水分及び繊維含有率を考慮することが有効であ
り、これに硬軟度等の物理特性を加えて、表1に示すよ
うに、みる芽原料(水分多い,繊維少ない,柔らかい)
から硬葉原料(水分少ない,繊維多い,硬い)までの品
質特性を測定結果に応じて多次元かつ無段階に認識す
る。成分特性及び物理特性に他の要素を加えて更に多次
元化することも可能である。In order to understand the quality characteristics of raw leaf raw materials, it is effective to consider water content and fiber content as component characteristics, and physical properties such as hardness and softness are added to this, and as shown in Table 1, Bud material (high water content, low fiber content, soft)
It recognizes the quality characteristics from to hard leaf material (low water content, high fiber content, hard material) in a multidimensional and stepless manner according to the measurement results. It is also possible to add other elements to the component characteristics and physical characteristics to make it more multidimensional.
【0014】[0014]
【表1】 [Table 1]
【0015】また工程条件設定手段4には、製品サンプ
ルから品質特性測定手段30によって得られた製品の品
質特性に関する測定値がフィードバックされて入力され
る。そして、工程条件設定手段4は、生葉原料の品質特
性に関する測定値,工程条件の設定値,出来上がった製
品品質に関する測定値の三者をデータとして蓄積するデ
ータ蓄積手段と、これらのデータ間の関係を統計処理に
よって求める情報処理手段とを備えており、原料品質と
設定条件及び製品品質の関係をデータベース化し、原料
品質に対して工程条件のシミュレーションを行い、製品
の出来上がり品質の推定を可能にして、目的とする製品
品質を得るための最適な工程条件の設定を可能にしてい
る。Further, the process condition setting means 4 is fed back with the measured values relating to the quality characteristics of the product obtained by the quality characteristic measuring means 30 from the product sample. Then, the process condition setting means 4 is a data storage means for storing, as data, a measured value relating to the quality characteristics of the raw leaf raw material, a set value of the process condition and a measured value relating to the quality of the finished product, and the relationship between these data. It is equipped with an information processing means that obtains the statistical processing of the raw materials, creates a database of the relationship between raw material quality, setting conditions, and product quality, simulates process conditions for raw material quality, and enables estimation of finished product quality. It enables the setting of optimum process conditions to obtain the desired product quality.
【0016】[0016]
【実施例】以下、本発明の実施例を図2〜5を参照して
説明する(なお、図1と同一の部分には同一の符号を付
している。)。図2は本発明の一実施例に係る荒茶の製
造方法のシステム構成を示す概念図である。原料搬入工
程1は、荷受け装置11,生葉管理装置12,生葉流量
装置13を備えており、また、荒茶加工ライン2は、蒸
熱装置21,葉打ち装置22,粗揉装置23,揉捻装置
24,中揉装置25,精揉装置26,乾燥装置27を備
えている。そして、荷受けコンテナ11で受け入れられ
た生葉原料が、生葉管理装置12で一時貯蔵され、その
後搬送装置13によって荒茶加工ライン2の最初の工程
である蒸熱装置21へ供給されて、各工程を経て製品に
加工される。Embodiments of the present invention will be described below with reference to FIGS. 2 to 5 (the same parts as those in FIG. 1 are designated by the same reference numerals). FIG. 2 is a conceptual diagram showing a system configuration of a method for producing rough tea according to an embodiment of the present invention. The raw material carrying-in step 1 is provided with a cargo receiving device 11, a raw leaf management device 12, and a raw leaf flow rate device 13, and the rough tea processing line 2 has a steaming device 21, a leaf-beating device 22, a rough kneading device 23, and a kneading device 24. , A middle kneading device 25, a refining device 26, and a drying device 27. Then, the raw leaf raw material received in the cargo receiving container 11 is temporarily stored in the raw leaf management device 12, and then supplied to the steaming device 21 which is the first process of the rough tea processing line 2 by the transport device 13, and goes through each process. Processed into a product.
【0017】本実施例では、荷受け装置11中または荷
受け装置11から生葉管理装置12への搬送途中の生葉
原料がサンプリングされ、品質特性測定手段3に送られ
て生葉原料の品質特性が測定される。そして、この測定
された生葉原料の品質特性値が工程条件設定手段4に送
られ、ここで生葉原料の品質特性に応じた荒茶加工ライ
ン2の各工程条件の設定がなされ荒茶加工ラインを構成
する各装置21〜27に信号が送られる。In the present embodiment, raw leaf raw material in the cargo receiving device 11 or during transportation from the cargo receiving device 11 to the raw leaf management device 12 is sampled and sent to the quality characteristic measuring means 3 to measure the quality characteristic of the raw leaf raw material. . Then, the measured quality characteristic value of the raw leaf raw material is sent to the process condition setting means 4, and here, each process condition of the rough tea processing line 2 is set according to the quality characteristic of the raw leaf raw material, and the rough tea processing line is set. A signal is sent to each of the constituent devices 21 to 27.
【0018】また本実施例では、工程条件設定手段4に
おいて、測定された生葉原料の品質特性値に基づいて、
原料搬入工程1における生葉貯蔵条件・貯蔵時間の設
定,生葉管理装置への投入位置の制御、あるいは蒸熱装
置への投入順序(加工の優先順序)の設定を行い、装置
を制御するための信号33を生葉管理装置12及び生葉
流量装置13に送っている。つまり、原料品質を測定し
た結果、みる芽原料に近い品質であることが認識された
場合には、みる芽原料は劣化が速く貯蔵時間が長いと葉
傷み臭を持つ生葉となってしまうので、早めに蒸熱工程
に回すという制御を行ない、また、硬葉原料に近い品質
であることが認識された場合には、硬葉は劣化が遅いの
で後回しにするといった制御を行うことによって、原料
を加工ラインへの供給時の管理を行っている。Further, in this embodiment, the process condition setting means 4 uses the measured quality characteristic values of the raw leaf material as
A signal 33 for controlling the apparatus by setting the raw leaf storage condition and storage time in the raw material carry-in step 1, setting the feeding position to the raw leaf management apparatus, or setting the feeding order (priority order of processing) to the steaming apparatus. Is sent to the fresh leaf management device 12 and the fresh leaf flow rate device 13. In other words, as a result of measuring the quality of raw materials, if it is recognized that the quality is close to that of the raw material for sprouting, then the raw material for sprouting will be deteriorated quickly and if the storage time is long, it will become a raw leaf with a leaf-smelling odor. The raw material is processed by controlling the feeding to the steaming process as soon as possible, and when it is recognized that the quality is close to that of the hard leaf material, the hard leaf deteriorates slowly and is postponed. It manages the supply to the line.
【0019】次に、本実施例における品質特性測定手段
3,30及び工程条件設定手段4について、さらに詳細
に説明する。品質特性測定手段3,30では、サンプル
に対して適当な前処理を施すか或は無処理のまま近赤外
線分光分析を行い成分特性値を求めると共に物理特性を
測定している。近赤外線分光分析によって得られる茶葉
の成分としては、全窒素(アミノ酸,アミド,蛋白質,
カフェイン,核酸に由来する窒素の総量)、遊離アミノ
酸、繊維、カテキン類、カフェイン、テアニン、ビタミ
ンC、水分等をあげることができ、通常試料中に0.1
%以上含有されている成分が測定の対象となる。茶葉の
成分の内品質に関連の深いものは、全窒素、遊離アミノ
酸、繊維、カフェイン、水分等であり、また物理特性と
して関連の深いものは、硬軟度、百芽重、かさ密度、煮
沸葉体積、色、形状等である。これらの内で生葉原料の
品質特性としては、成分特性として水分及び繊維含有率
を取り上げ、物理特性として硬軟度を取り上げるのが有
効である。また、荒茶製品の品質特性としては、成分特
性として水分、全窒素、遊離アミノ酸、繊維を取り上
げ、物理特性として色、形状を取り上げるのが有効であ
る。Next, the quality characteristic measuring means 3 and 30 and the process condition setting means 4 in this embodiment will be described in more detail. The quality characteristic measuring means 3 and 30 perform appropriate pretreatment on the sample or perform near-infrared spectroscopic analysis without treatment to obtain component characteristic values and measure physical characteristics. The components of tea leaves obtained by near infrared spectroscopy include total nitrogen (amino acids, amides, proteins,
Caffeine, the total amount of nitrogen derived from nucleic acid), free amino acids, fibers, catechins, caffeine, theanine, vitamin C, water, etc. can be mentioned.
Ingredients that are contained in an amount of at least% are subject to measurement. Those closely related to the internal quality of tea leaf ingredients are total nitrogen, free amino acids, fiber, caffeine, water, etc., and those closely related to physical properties are hardness, softness, bud weight, bulk density, and boiling. Leaf volume, color, shape, etc. Among these, as the quality characteristics of the raw leaf raw material, it is effective to take water and fiber content as the component characteristics and take hardness and softness as the physical characteristics. In addition, it is effective to pick up water, total nitrogen, free amino acids, and fibers as component characteristics and color and shape as physical characteristics as quality characteristics of rough tea products.
【0020】工程条件設定手段4については図3によっ
て説明する。工程条件設定手段4はデータ蓄積手段41
と情報処理手段42を有しており、データ蓄積手段41
は、生葉原料の品質特性に関するデータ,工程条件の設
定に関するデータ,製品品質に関するデータを表2のよ
うにデータベース化した基本データテーブルを備えてい
る。表2において、x1:水分,x2:繊維含有率,x
3:硬軟度、n1〜n27:荒茶加工ラインの各工程条件設
定値、y1:水分,y2:遊離アミノ酸,y3:形状、を
各々示すが、品質特性である(x1,x2,x3)及び
(y1,y2,y3)については、他の要素を代用しても
よく、また3次元のデータとして示したが更に高次元の
データとして取り扱ってもよい。The process condition setting means 4 will be described with reference to FIG. The process condition setting means 4 is a data storage means 41.
And information processing means 42, and data storage means 41
Is provided with a basic data table in which data relating to quality characteristics of raw leaf raw materials, data relating to setting of process conditions, and data relating to product quality are databased as shown in Table 2. In Table 2, x1: water content, x2: fiber content, x
3: hardness and softness, n1 to n27: setting value of each process condition of rough tea processing line, y1: water content, y2: free amino acid, y3: shape, respectively, which are quality characteristics (x1, x2, x3) and As for (y1, y2, y3), other elements may be substituted and, although shown as three-dimensional data, they may be handled as higher dimensional data.
【0021】[0021]
【表2】 [Table 2]
【0022】このような工程条件設定手段4に測定され
た生葉原料の品質特性値が入力すると、情報処理手段4
2は基本データテーブルに基づいた統計処理を行い、目
標とする製品品質特性を得るために最適な工程条件の設
定値を出力する。そして、この出力信号8によって荒茶
加工ラインの各工程の条件が設定され、供給された生葉
原料に対して加工が進められる。この際に、入力された
原料の品質特性値と実際に設定された工程条件設定値に
加えて、その条件下で荒茶加工ライン2を経て製品とし
て搬出される荒茶からサンプリングされ品質特性測定手
段30で測定された製品の品質特性値が、データ蓄積手
段41に新たに蓄積され基本データテーブルを補完する
データとしてデータベース化される。また、情報処理手
段42は入力された原料品質特性を直接参照して加工ラ
イン供給時の管理設定を行う信号33を出力することも
行っている。なお、ここでは、生葉原料の品質特性値と
製品の品質特性値を多次元(3次元)のデータとして取
り扱ったが、これらを1次元化した一つの代表値に変換
して、基本データテーブルに組み込んだり或は統計処理
の対象にしてもよい。品質特性を表す代表値としては、
例えば、遊離アミノ酸含有率(FAA)と繊維含有率
(FIB)の比(FAA/FIB)のn次多項式により
算出される値、つまり、y=(ax+b)n (但し、y
は求める品質特性値、a,b,nはそれぞれ適当な定
数、x=(遊離アミノ酸含有率)/(繊維含有率))で
算出される値を用いることが考えられる。また、設定さ
れる荒茶加工ラインの工程条件としては次の表3に示す
ものをあげることができる。When the measured quality characteristic value of the raw leaf raw material is input to the process condition setting means 4, the information processing means 4
2 performs statistical processing based on the basic data table, and outputs the set values of the optimum process conditions for obtaining the target product quality characteristics. Then, the output signal 8 sets the conditions for each step of the rough tea processing line, and the raw raw material supplied is processed. At this time, in addition to the input quality characteristic value of the raw material and the actually set process condition setting value, the quality characteristic measurement is performed by sampling from the raw tea that is delivered as a product through the rough tea processing line 2 under the conditions. The quality characteristic value of the product measured by the means 30 is newly accumulated in the data accumulating means 41 and made into a database as data that complements the basic data table. Further, the information processing means 42 also outputs the signal 33 for performing the management setting at the time of supplying the processing line by directly referring to the inputted raw material quality characteristic. In addition, here, the quality characteristic values of raw leaf raw materials and the quality characteristic values of products are treated as multidimensional (three-dimensional) data, but these are converted into one-dimensional representative values and converted into a basic data table. It may be incorporated or may be the subject of statistical processing. As a representative value showing quality characteristics,
For example, a value calculated by an nth degree polynomial of the ratio (FAA / FIB) of the free amino acid content rate (FAA) and the fiber content rate (FIB), that is, y = (ax + b) n (however, y
Is a quality characteristic value to be obtained, a, b, and n are appropriate constants, and values calculated by x = (free amino acid content rate) / (fiber content rate)) may be used. Further, as the process conditions of the rough tea processing line to be set, those shown in Table 3 below can be mentioned.
【0023】[0023]
【表3】 [Table 3]
【0024】原料の品質特性と製品の品質特性及び工程
条件設定の関係の一例を概略的に示すと、一般に、みる
芽原料(水分多い,繊維少ない)の場合は、蒸熱工程に
おける蒸しを浅くすれば新茶特有の香気を有し、針状の
形状となり、濃緑色の色沢となって、香気を重視したよ
い荒茶となるが、蒸しを深くしてしまうと、香気、色共
に劣った荒茶となってしまう。一方、硬葉原料(水分少
ない,NDF多い,タンニン多い)の場合は、蒸しを深
くすれば味が濃く出るが苦渋味は軽減された茶となり、
蒸しが浅いと、形状が大型で見栄えも悪く、苦渋味が強
い茶となる。An example of the relationship between the raw material quality characteristics, the product quality characteristics, and the process condition setting is schematically shown. Generally, in the case of sprouting raw materials (high water content, low fiber content), the steaming in the steaming step is carried out shallowly. For example, it has a fragrance peculiar to new tea, has a needle-like shape, and has a dark green color, which makes it a good rough tea with an emphasis on fragrance. It becomes tea. On the other hand, in the case of hard leaf raw materials (less water content, more NDF, more tannins), deeper steaming gives a deeper taste but less bitterness and astringency.
When the steaming is shallow, the shape of the tea is large and the appearance is not good.
【0025】図4、図5には本発明の他の実施例を示す
(図1と同一の部分には同一の符号を付している。)。
図4の実施例は、近赤外線分光分析によって生葉原料の
品質特性を測定する工程が生葉貯蔵段階である例を示す
もので、原料搬入工程1における生葉管理装置12から
生葉原料をサンプリングし、それを品質特性測定手段3
に送っている。また、図5の実施例は、近赤外線分光分
析によって生葉原料の品質特性を測定する工程が蒸熱工
程直前の生葉流量計測段階である例を示すもので、原料
搬入工程1における生葉流量装置13を流れる生葉原料
をサンプリングし、それを品質特性測定手段3に送って
いる。4 and 5 show another embodiment of the present invention (the same parts as those in FIG. 1 are designated by the same reference numerals).
The example of FIG. 4 shows an example in which the step of measuring the quality characteristics of the raw leaf raw material by near-infrared spectroscopy is the raw leaf storage stage, and the raw leaf raw material is sampled from the raw leaf management device 12 in the raw material carrying-in step 1, Quality characteristic measuring means 3
I am sending it to. Further, the embodiment of FIG. 5 shows an example in which the step of measuring the quality characteristics of the raw leaf raw material by the near infrared spectroscopic analysis is the raw leaf flow rate measuring step immediately before the steaming step. The flowing raw leaf material is sampled and sent to the quality characteristic measuring means 3.
【0026】[0026]
【発明の効果】本発明は上記のように構成されるので、
次に記載する効果を奏する。 (1)近赤外線分光分析によって茶生葉原料の品質特性
の測定を行うので、客観的に原料の特性が明らかにな
り、予め茶問屋から求められている製品品質(形状,蒸
し程度,色沢,香味等)や出荷側の製造目標に合わせた
工程条件の設定が可能となる。Since the present invention is constructed as described above,
The following effects are obtained. (1) Since the quality characteristics of raw tea leaves are measured by near-infrared spectroscopy, the characteristics of the raw materials are clarified objectively and the product quality (shape, degree of steaming, color saturation, etc. It is possible to set process conditions according to the flavor and the like) and the manufacturing target of the shipping side.
【0027】(2)生葉原料の品質特性の測定値,工程
条件,製品品質特性値のデータを蓄積してデータベース
化することによって、工程条件設定のシミュレーション
及び製品の出来上り品質の推定が可能になる。(2) By accumulating data of measured values of raw leaf raw material quality characteristics, process conditions, and product quality characteristic values into a database, simulation of process condition setting and estimation of finished product quality are possible. .
【0028】(3)原料の特性を最大限に引き出した最
適な工程条件の設定が可能になるので、高品質の荒茶製
造を行うことができる。(3) Since it is possible to set the optimum process conditions that maximize the characteristics of the raw material, it is possible to perform high quality rough tea production.
【図1】本発明の製造方法を実施するためのシステム構
成の概要図である。FIG. 1 is a schematic diagram of a system configuration for implementing a manufacturing method of the present invention.
【図2】本発明の一実施例に係る荒茶の製造方法のシス
テム構成を示す概念図である。FIG. 2 is a conceptual diagram showing a system configuration of a method for manufacturing rough tea according to an embodiment of the present invention.
【図3】本発明における工程条件設定手段を示す説明図
である。FIG. 3 is an explanatory view showing a process condition setting means in the present invention.
【図4】本発明の他の実施例に係る荒茶の製造方法のシ
ステム構成を示す概念図である。FIG. 4 is a conceptual diagram showing a system configuration of a method for manufacturing rough tea according to another embodiment of the present invention.
【図5】本発明の他の実施例に係る荒茶の製造方法のシ
ステム構成を示す概念図である。FIG. 5 is a conceptual diagram showing a system configuration of a method for manufacturing rough tea according to another embodiment of the present invention.
1 原料搬入工程 2 荒茶加工ライン 3,30 品質特性測定手段 4 工程条件設定手段 5 生葉原料供給の流れ 6,31 サンプリングの流れ 7,8,32 信号の流れ 1 Raw material carry-in process 2 Rough tea processing line 3,30 Quality characteristic measuring means 4 Process condition setting means 5 Raw leaf raw material supply flow 6,31 Sampling flow 7,8,32 Signal flow
Claims (8)
給される生葉原料を荒茶に加工する荒茶加工ラインとか
らなる荒茶の製造方法において、 上記原料搬入工程における任意の段階からサンプリング
された生葉原料に対して近赤外線分光分析に基づく品質
特性の測定を行い、その結果得られた品質特性に応じて
上記荒茶加工ラインにおける各工程の工程条件を設定す
ることを特徴とする荒茶の製造方法。1. A method for producing rough tea, comprising a raw material carry-in step and a crude tea processing line for processing raw leaf raw material supplied from the raw material carry-in step to rough tea, sampling from any stage in the raw material carry-in step. The raw material obtained is subjected to near-infrared spectroscopic analysis to measure quality characteristics, and the rough characteristics are set according to the quality characteristics obtained as a result. Tea manufacturing method.
と物理特性を総合して得ることを特徴とする請求項1記
載の荒茶の製造方法。2. The method for producing rough tea according to claim 1, wherein the quality characteristics are obtained by combining the constituent characteristics and physical characteristics of the raw leaf raw material.
有率、または繊維含有率のみを考慮した特性であること
を特徴とする請求項2記載の荒茶の製造方法。3. The method for producing rough tea according to claim 2, wherein the component characteristics of the raw leaf raw material are characteristics in which only the water content and the fiber content rate or the fiber content rate are taken into consideration.
記原料搬入工程における荷受け段階であることを特徴と
する請求項1乃至3の何れか1項記載の荒茶の製造方
法。4. The method for producing rough tea according to claim 1, wherein the step of sampling the raw leaf raw material is the step of receiving the raw material in the raw material carrying-in step.
記原料搬入工程における荷受け段階、生葉貯蔵段階、及
び生葉流量計測段階で結ぶ搬送装置であることを特徴と
する請求項1乃至3の何れか1項記載の荒茶の製造方
法。5. The method of claim 1, wherein the step of sampling the raw leaf raw material is a conveying device connected at the cargo receiving step, the raw leaf storing step and the raw leaf flow rate measuring step in the raw material loading step. The method for producing rough tea according to the item.
記原料搬入工程における生葉貯蔵段階であることを特徴
とする請求項1乃至3の何れか1項記載の荒茶の製造方
法。6. The method for producing rough tea according to claim 1, wherein the step of sampling the raw leaf raw material is a raw leaf storage step in the raw material loading step.
記原料搬入工程における生葉流量計測段階であることを
特徴とする請求項1乃至3の何れか1項記載の荒茶の製
造方法。7. The method for producing rough tea according to claim 1, wherein the step of sampling the raw leaf raw material is a raw leaf flow rate measuring step in the raw material carry-in step.
記生葉原料の品質特性と工程条件の設定パターン及び出
来上がった製品品質をデータとして蓄積し、このデータ
を統計処理することによって、生葉原料の品質に対して
目的とする製品品質を得るために最適な工程条件の設定
を行うことを特徴とする請求項1乃至7の何れか1項記
載の荒茶の製造方法。8. The quality of the finished product is measured, and the quality characteristics of the raw leaf raw material, the setting pattern of the process conditions and the finished product quality are accumulated as data, and this data is statistically processed to obtain the raw leaf raw material. The method for producing rough tea according to any one of claims 1 to 7, characterized in that optimum process conditions are set to obtain a desired product quality with respect to quality.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7194895A JPH08271413A (en) | 1995-03-29 | 1995-03-29 | Production of roughly processed tea |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP7194895A JPH08271413A (en) | 1995-03-29 | 1995-03-29 | Production of roughly processed tea |
Publications (1)
Publication Number | Publication Date |
---|---|
JPH08271413A true JPH08271413A (en) | 1996-10-18 |
Family
ID=13475228
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP7194895A Pending JPH08271413A (en) | 1995-03-29 | 1995-03-29 | Production of roughly processed tea |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPH08271413A (en) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2009116613A1 (en) * | 2008-03-21 | 2009-09-24 | 株式会社 伊藤園 | Method and apparatus of evaluating fitness-for-plucking of tea leaf, system of evaluating fitness-for-plucking of tea leaf, and computer-usable medium |
CN106769611A (en) * | 2016-12-28 | 2017-05-31 | 南京信息工程大学 | It is a kind of to be gathered for leaves of plants table depositing dust and quantitative method |
CN114494779A (en) * | 2022-01-26 | 2022-05-13 | 金陵科技学院 | Tea near infrared spectrum classification method with improved identification conversion |
-
1995
- 1995-03-29 JP JP7194895A patent/JPH08271413A/en active Pending
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
WO2009116613A1 (en) * | 2008-03-21 | 2009-09-24 | 株式会社 伊藤園 | Method and apparatus of evaluating fitness-for-plucking of tea leaf, system of evaluating fitness-for-plucking of tea leaf, and computer-usable medium |
CN106769611A (en) * | 2016-12-28 | 2017-05-31 | 南京信息工程大学 | It is a kind of to be gathered for leaves of plants table depositing dust and quantitative method |
CN106769611B (en) * | 2016-12-28 | 2019-01-25 | 南京信息工程大学 | A method of it is acquired for leaves of plants table depositing dust and quantitative |
CN114494779A (en) * | 2022-01-26 | 2022-05-13 | 金陵科技学院 | Tea near infrared spectrum classification method with improved identification conversion |
CN114494779B (en) * | 2022-01-26 | 2024-01-23 | 金陵科技学院 | Tea near infrared spectrum classification method with improved discrimination conversion |
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