JPS5991844A - Method for fine rolling of tea leaf - Google Patents

Abstract

PURPOSE:To obtain a high-quality product, stably, without necessitating an attending operator nor skilled operation technique, by setting the controlling elements and the temperature of the finished tea leaves beforehand, and transferring the tea leaves successively to the following step when the temperature of the tea leaves reaches the preset temperature. CONSTITUTION:The fine rolling process is divided into plural steps, and the controlling elements such as the position of the weight 4, the heating degree of the rolling chamber 10, etc. and the temperature of the finished tea leaves of each step are preset by the controller A1. The device for adjusting the position of the weight 4 and the heating degree of the rolling chamber 10 is controlled in each step in the fine rolling process to adjust the above values to the preset values. When the temperature T measured by the temperature sensor 23 reaches the finished tea temperature T0, the operation of the step is completed, and the tea leaves are transferred to the following step. The number of steps in one fine rolling process is preferably about 5-30 from a consideration of the fluctuation of the moisture content of the tea leaves charged to the machine and the response of the temperature sensor 23, etc.

Description

[Detailed description of the invention] This invention relates to a new tea manufacturing and rolling method.

The fine rolling process involves steaming, rolling, pressing, and drying the tea confectionery in the following steps: steamer, coarse rolling machine, rolling machine, and medium rolling machine.The final rolling pressure and heat are applied to the tea confectionery that has been dried, giving the shape of the confectionery a unique shape to sencha tea. This is the process of preparing and tightening the tea confectionery and drying it until the moisture content of the tea confectionery reaches about 13%.

In order to obtain a quality tea product during the rolling process, the operator must remain close by and observe the properties of the tea confectionery and changes in the condition of the confectionery during the process, and often adjust the position of the pressure weight accordingly. It is necessary to acquire special skilled techniques to change the tea manufacturing elements such as.

However, even those with such skilled skills usually have to manage a large number of tea making machines at once, which makes them extremely busy during the tea making process, making it impossible to manage them without leaving their side. It is difficult to consistently obtain high quality products nearby.

Conventionally, there are inventions such as Japanese Patent Application No. 137238/1986 aimed at unmanning the process of making sweets, but all of these inventions involve roughly classifying the nature of the tea and sweets that are thrown in, and making additions for each category. A program that sets patterns for the transition of control elements such as the position of pressure and the heating degree of the rubbing chamber during the rolling process, and then applies one of these patterns to the tea cakes that are put in for program control. Therefore, even if the values of each control element are suitable for tea confectionery at the beginning of the rolling process, they often become less suitable in the middle of the process or as the rolling process is repeated. After all, it is necessary to periodically check the characteristics, condition, and changes in the tea confectionery and correct the pattern, so it is difficult to say that it is unmanned and does not improve the quality of the confectionery.

The purpose of this invention is to use the temperature of tea confectionery, which rises and changes stably throughout the rolling process, as an index to judge the status of the confectionery in the middle of the process, and to change each of the above control elements as appropriate based on this. Let's attach the worker? ! This means that high-quality products can be stably obtained without requiring skilled technology.

The position of the weight for directly rolling the tea confectionery, the method and device for heating the rolling chamber, etc., are the same as those of the conventional method. In other words, as shown in Figure 1.2, the tea confectionery that is put into the bowl is placed on a rolling board (2) that is heated from below by a gas burner (3), and is subjected to pressure due to the weight of the weight (4). 2) The upper part is twisted while being squeezed by the kneading frame (5') and the kneading hands (5) that swing together with the kneading frame (5').
The tea and sweets spilled into the groove (6) from one side of the clamping part between 2) and the kneading hands (5) are transferred to the reciprocating float (7) that reciprocates within the groove (6) and the timing of the tea and sweets. Then, it returns from the other side of the clamping part by the reciprocating gutter (8) and the rotating float (9), and is twisted again. The tea confectionery is circulated in the heated rolling chamber (10) and gradually dried and formed into a shape unique to Japanese green tea, which is characterized by being straight like a needle.

The pressure applied to the kneading hands (5) can be increased by pulling forward the position of the weight rail (4) on the weight rail (12), which is connected to the kneading hands (5) via the connecting rod (11). In the figure, if you move to the left, it will become stronger, and if you move back, it will become weaker (if you move to the right), and the strength will be approximately proportional to the length of the movement vJ. In the embodiment, a small geared motor (15) equipped with a pinion gear (13) is fixed to a weight (4), while a weight rail (12) has a
A rack gear (14) meshing with the pinion gear (13)
The rear end (1) of the weight rail (12) is fixed.
2,), and by rotating the small geared motor (15) in the forward direction (the weight (4) moves forward) or in the reverse direction (the weight (4) moves backward) for a predetermined period of time, a Stop at that position and apply pressure to the kneading hands (5) according to the stopped position. The start of rotation of the small card motor (5), the predetermined (movement@) time, and commands for forward or reverse rotation are instructed by the operation parts A1 and 2 described below according to the program stored in the ROM (41) described later. be done. (1
6) is a handle for manual movement of weights, (17),
(18) are limit switches for checking the front and rear ends of the weight rail (12), respectively.

1 is tea confectionery.

The heating degree of the massaging chamber (10) is determined by the large bag (19) below the massaging plate (2).
It is proportional to the amount of gas burned by the inner device or the spanner (3),
The temperature inside the firebox (19) is used as a guide to adjust the temperature instead of the temperature in the rubbing chamber (10). In the embodiment, as shown in Fig. 1, the piping (20) in front of the gas burner (3) is equipped with a servo valve (21) for adjusting the gas flow rate, and a large bag (19) is installed.
The servo valve (21) is activated by a command from the control unit AlI2 (described later) based on the difference between the actual value measured by the >M degree sensor (22) inserted in the interior and the set value stored in the RAM (42) described later.
The opening degree of the spanner (3) is adjusted, and the combustion f of the spanner (3) is adjusted.

In this invention, it is essential to accurately measure the tea temperature T during the rolling process. It is necessary to install a temperature sensor (23) on the part of the cloth during the fine rolling process that touches the tea leaves and senses their temperature, and in the example, it is installed at the center of the Nakayama daku (24) in the center of the lower surface of the rolling hands (5). A temperature sensor (23) with a shape similar to that of the Nakayama Daku (24) is attached to the part. Nakayama Daku (
24) is the part that is always in contact with the tea confectionery even on the back of the rolling hand (5) that shakes and twists the confectionery, and is in contact with the confectionery under pressure, so there is a 4! The rare temperature sensor (23) always measures the accurate temperature T of the tea cake.

(7) Element and end tea leaf temperature T of the step. are set for each step, and the position of the weight (4) during each step of the fine rolling process, the heating degree of the rubbing chamber (1o), etc. are set equal to the set value. location, and massage room (
10) controls the heating degree, etc., and the temperature T of the temperature sensor (23) is the end tea confection temperature T.

When the step is reached, the process is controlled so that the step is terminated and the next step is sequentially carried out, and - a fine rolling process is performed.

If the number of division steps in the single stacking process is reduced to a larger number, the control becomes finer, and furthermore, it can be set and controlled steplessly and continuously! IT
It would be ideal if the dryness level of the tea and confectionery to be added differs each time and the responsiveness of the temperature sensor (Z3) is taken into account, so it is better to go down to about 5 to 30 levels. The tea confection temperature T during the rolling process is determined by repeatedly measuring the confectionery temperature (8) using the above-mentioned accurate confectionery temperature measuring means (23). In all cases, if the temperature is maintained at 40°C, the temperature changes stably almost linearly over time within the range of about 40°C to 65°C. Further, the optimal rolling pressure for the tea leaves, ie, the position of the straw splitter, corresponds to the change in the tea confectionery temperature T. This is because the tea confectionery that is introduced is already in a fairly dry state, and the amount of heat received by the confectionery is greater than the amount of heat used to vaporize the water content of the confectionery, resulting in a drying rate, so the temperature of the confectionery gradually rises. In addition, in order to ideally dry and shape the leaves, the internal moisture of the tea cake is rubbed out to the surface in order to stabilize the temperature of the tea cake, which is an index of the balance between the amount of heat of vaporization and the amount of heat received. This seems to be because it is necessary to adjust the position of the straw weight (1) in accordance with the change in the temperature of tea confectionery, as well as the kneading pressure of the T-rubber (5). Settings such as the position of the corresponding weight (4) are made by storing a large number of data of the combinations of the tea confectionery temperature 〒 and the position of the weight (4) when the tea leaf temperature T increases stably almost linearly. Based on this data.

- The number of steps in the rolling process is set to 10, and when rolling the tea confectionery, which has standard leaf quality for Ichibancha and has been steamed, rolled, and dried in the previous process, the number of steps in the rolling process is set to 10. End tea leaf temperature T. Table 1 on the next page shows the corresponding position of the weight (4) and setting values for the degree of heating.

Figure 3 shows the actual rolling process performed based on the setting values in Table 1 on the next page. Ta.

Table 1 *[For the weight position, divide the position on the weight rail (12) into 10 equal parts, and then divide the position on the weight rail (12) into 10 equal parts, and divide them into 1.2.3.4 in order of the rear end 121.
..., it was set as 10.

In the case of the invention of Japanese Patent Application No. 55-137238, control elements such as the position of weights are simply set according to a pattern that is a set of set values, regardless of changes in the status of tea confectionery during the rolling process. As they change over time, even if the initial control factors are suitable for tea confectionery, they become unsuitable during the rolling process or as the rolling process is repeated, and the quality of the finished tea deteriorates. In contrast, in this invention, the position of the weight (4) etc. is adjusted based on the change in tea leaf temperature, which is an index of the balance between the amount of heat vaporized and the amount of heat received in the tea confectionery. Since the control elements are changed, the control elements are always kept optimal to the changing conditions of the tea confectionery, and high-quality product tea can be obtained. Therefore, stable control can be achieved even in response to disturbances such as changes in the properties of the tea confectionery or rough settings of the control elements.

In addition, in the examples shown in Table 1 and FIG.
The position of the weight (4) and the heating degree of the massaging chamber (10) are both changed in response to As a thing,
You can get the same effect as Habo.

While the rolling process is repeated, for example, if there are significant changes in the properties of the tea confectionery fed into the rolling machine, or if there are sudden changes in the temperature or humidity around the rolling machine, the moisture content of the tea leaves may be reduced during the rolling process. The balance between the amount of evaporation and the amount of heat received by the tea confectionery, that is, the balance of the almost linear upward change in tea leaf iMHT, may be disrupted, and the following cases may occur. In other words, in the step (D), the temperature of tea leaves does not rise slowly and the required time t becomes significantly longer than other steps. The time is significantly shorter than other steps.

In the present invention, in addition to the control unit A1, the control unit A2 presets the shortest step time to the maximum time 1+ + 12 for each step. [The predetermined time to refers to the time between the shortest time t1 and one characteristic time t2. t1≦t.

≦t2], if the tea leaf temperature T reaches the end tea leaf temperature TO, the tea leaves will turn 1 year old, at which point the next step will proceed.
/M degrees TO is not reached, the process moves to the next step when the maximum time t2 is reached, and ■ the minimum time t of the step is reached.
Before the tea leaf temperature T reaches 1, the tea leaf temperature T ends. If the time reaches tl, move to the next step when the minimum time tl is reached, and proceed through the steps one after another to perform a thorough rolling process to perform more precise control to clear the above cases ① and ②. .

In other words, the time required for the rolling process is estimated to be 40 minutes according to the nature of the tea cakes to be fed into the rolling machine, and the number of steps is set to 10 as shown in Table 1 above, and the position of the weight (4) and When the heating degree of the massaging chamber (10) and the ending temperature To of confectionery are set respectively, the average time t required for each step is 40÷
10-4 minutes, and completing each step in 4 minutes will maintain a reasonable tea leaf temperature T. Therefore, the minimum time for each step is 1 minute, with 1 minute before and after 4 minutes as the allowable range. ．． The maximum time t2 is commonly set to 3 minutes and 5 minutes, respectively, and if steps 1, 2, ..., 10 are listed in order, then 411 minutes, 8 children 1 minute, ..., 40'' + 1 minute. Become.

An example is shown in FIG. Immediately after addition, tea leaf temperature T 6i Ended tea leaves>m K T. In the first and second steps, the transition to the next step occurs at the maximum time t2, but the rise in the tea cake temperature T gradually becomes steeper, and in the fourth step, the transition to the next step occurs at the minimum time t1. move on to the next
After that, the tea leaf temperature T remains constant for a predetermined time t. Finished tea cake temperature within T
Reaching o and going smoothly [2nd step, shortest time for 10th step t
When it reaches 1, finish the rolling process and take it out.

This invention sets the shortest and maximum times t1 and t2 in the control unit A2 for the above (D, It absorbs and stabilizes this by doing things like
Even if the fine rolling process is repeated, there is no need for corrections by skilled workers, and control elements such as the position of the weight (4) can be kept in the optimal state, making it possible to continuously obtain high-quality tea products. can.

In this example, in each step, in the case of (■) above, the heating temperature of the next step can be increased by several degrees, and similarly, in the case of (■), the heating temperature of the next step can be lowered by several degrees. For example, with the above minimum and maximum time settings and weather measurement, the tea cake temperature T
Even if there is a disturbance, it is possible to quickly return to the standard upward change and perform a rational and thorough kneading operation. 2nd and 3rd in Figure 4,
and the temperature inside the large bag in the fifth step, and the T correction line shown as a chain line indicates this example.

The embodiment shown in FIG. 5.6 is a control block diagram of the front panel 4 of the control section 4 and the control section A2, respectively, and will be explained in accordance with the order of operation Q1.

When the power switch (25) is turned on, the power lamp (26)
will light up, so next set each control element.

■ Select the massage chamber to be set from among the massaging chambers 101 to 4 (one massaging machine usually has 4 massing chambers and 10 massaging chambers).

Here, the massaging room inhibition designation dial (27) is set to "common", and all the line rooms 101 to 4 are set to the same setting. Set the kneading process time. Here, it is assumed to be a cut.

Translation θ The weight movement pattern selection switch (29) is a switch that corresponds to the nature of the tea and sweets to be added.
"Press the switch. The weight moving bar 9-7 is a device that collects the positions of the weights (4) in all steps (10 steps) into one pattern, and has 6 different positions according to the nature of the tea and sweets.
The type is recorded in advance in the ROM (41) of the control unit.

O Next, press the record button (30) and press T to record the entire massage room [101,
4], the above O9O settings are recorded in the RAM (42).

■ Finished tea leaf temperature T. To set the display selector switch (3
3), press step m1 (334) [0 is displayed on the 7 segment display (311 to 4)], press 1 end tea leaf temperature j (342) on the display changeover switch [7 segment display (46)]. ) will display the previous setting value].

Process change [・Press each of the start buttons (321 to 4) to display "1" for "Stelaph block" on the display [311 to 4].
” is displayed, and in this state, press the change button (35) and the set value increase/decrease buttons (36) and (37) to change and set the set value of the end confectionery temperature To shown in the display (46). Here, it is set to 45.5 ('C,) according to Table I above. At this point, press the memory switch (30) again, and the RAM (42) says, "The tea leaf temperature TO at the end of the first step for each rubbing chamber (101 to 4) is 45.5 C°C."
is memorized.

Similarly, press each of the process switching buttons (321-4) and set the "step tome" on the display (311-4) to "2".

Proceed sequentially with "3", etc., and press the change button (35) each time.
) and increase/decrease buttons (36) and (37) to determine the setting value, and press the memory switch (30) to store it in the RAM.
(42) can be memorized.

The same procedure is performed for the other shortest and longest times t1 and t2 and heating temperature. Also, set the heating/temperature correction switch (45) for cases ① and ① above to 1,500°C.

Once all settings up to the 10th step have been completed,
Press the ignition switch (38) of the gas burner (3). The combustion lamp (39) is lit and the inside of the large bag (19) is maintained at the set temperature 103 ('C) of the 10th soup.

■ Move the drive unit (not shown) of the fine kneading machine to move each kneading chamber (1
When the predetermined amount of tea and sweets have been added to Steps 01 to 4), press the process change button (32) twice at a time, and the process progresses in steps 1 to 4. After 39 minutes, it will finish up to step 10, and the process will start automatically. is taken out.

To describe the block diagram of the 61st control section A2, the ROM (41) is a fixed storage section, and the control section ~
Control procedures related to settings, displays, and operations are programmed and stored in the form of instruction codes, and the RAM (42) is stored in the RAM (42).
It is a data memory that can be written into and read out, and various data are stored each time.

CPU (40) is the central processing unit, and ROM (4
1) Control input/output based on programs and data stored in RAM (42). CPU (40), RO
M (41), RAM (42), and input/output port (43), gate latch control section! 18 (44) and the like are commercially available and common products.

Although the control part A1 is not mentioned, the fine kneading time setting switch (28) can be used as a safety timer [to know when it is time to take out the tea leaves].
, ), ``Just remove the shortest and longest time J (343) switches, everything else is the same, and the operation method is almost the same.

As described above, the present invention - Judging the status of the tea confectionery in the middle of the process using the temperature of the confectionery that steadily rises and changes throughout the rolling process as an index, and appropriately changing control elements such as the position of the weight based on the temperature of the confectionery. As a result, stable process control is possible even in the face of disturbances such as changes in the properties of tea and confectionery, fluctuations in temperature and humidity, and high-quality products can be produced without the need for attendants or skilled techniques. You can continue to get tea.

ground

[Brief explanation of the drawing]

Fig. 1.2 is a right side vertical sectional view and a front view of the tea processing machine, Fig. 3.4 is a graph showing the control results of control unit AI+A2, and Fig. 5.6 is a graph showing control results of control unit A, respectively.
The front panel and control block diagram showing the second embodiment, and the seventh embodiment.
Figure 8 is a detailed view of the installation of the tea confectionery temperature sensor (73). (3:l--, gas burner (4)... weight (5)...
・ ・ Rub hands (10), (101-4
)...Massage chamber (23)... Tea cake temperature sensor (24)... Middle white duct T ゛ ° ° Tea leaf temperature To ・ ・ ・ End tea cake temperature to ・ ・ ・ Step predetermined time t1 ・
・ ・ Minimum step time t2 ・ ・ ・ Maximum step time (,23)

Claims (3)

[Claims] (1) The fine rolling process of - is divided into multiple steps, and control elements such as the position of the weight and the ending tea leaf temperature T are determined for each step according to the properties of the input tea leaves. is set in advance, and the tea leaf temperature T is measured throughout the rolling process, and in each step, the tea leaf temperature T reaches the final tea leaf temperature 'r,),
A tea processing method characterized in that, at a point in time, the process sequentially proceeds to the next step, and - the processing step is completed. (2) Divide the rolling process into a plurality of steps, and set control elements such as the position of the weight for each step according to the properties of the tea confectionery, and the ending temperature T of the confectionery at the end of each step. and the shortest and longest step times tIIt2 are set in advance, and the tea cake temperature T is measured throughout the rolling process, and at each step (a) the tea cake temperature T is set at the predetermined time t of the step. If the end tea leaf temperature T is reached within (tl≦to≦t2), proceed to the next step at that point (b) Even if the tea confection temperature T reaches the maximum time t2 of the step, the end tea leaf temperature T. If the temperature T does not reach the maximum time t2, proceed to the next step (c) If the tea confectionery temperature T reaches the end tea leaf temperature T before the minimum time t1 of the step f In this case, the steps are sequentially advanced so that when the minimum time t1 is reached, the process proceeds to the next step.
- A method for rolling tea, characterized in that the rolling step is completed. (3) In each of the above steps, the tea cake temperature T remains constant for the predetermined time t of the step. Claim 2, characterized in that, if the end temperature To is not reached within a period of time, the settings of various control elements such as the heating period of the massage chamber are stably increased and changed.
Tea manufacturing method described in section.