JPS6033456B2 - Tea steaming method and tea steaming device - Google Patents

Description

[Detailed Description of the Invention] The present invention relates to a novel tea steaming method and tea steaming device,
In detail, the current degree of steaming of tea leaves during the steaming process is constantly or at any time detected, and the value is determined in advance. If the degree of steaming of tea leaves during the process deviates from the target value, by correcting the values of each control element such as steam temperature, transfer speed, tea layer thickness, and input amount by a predetermined amount, the degree of steaming of tea leaves during the process will always deviate from the target value. Make sure not to
The present invention aims to provide a novel tea steaming method and a tea steaming device that make it possible to obtain tea leaves of better and more uniform quality.

The tea steaming process quickly kills the activity of oxidizing enzymes contained in the original leaves (raw tea leaves) that have been introduced, preserving the bright green color unique to green tea. Develops a unique flavor. The purpose of this device is to give flexibility to raw tea leaves and obtain a base for the next lees simulating process to proceed smoothly. A type of device in which a rotary hawk frame shaft with wings mounted through the shaft is generally used.
This was done by exposing the raw leaves to the steam introduced while the leaves were moved through the rotary steamer, thereby applying steam heat to the raw leaves.
In such a method, there are many control elements such as the steam Tsukioka rotation speed, the fly Azusa shaft rotation speed, the eight angle of inclination, the steam temperature, and the steam amount, and what value to set each of these control elements to. Although determining the quality of these control elements is an extremely important issue in obtaining high-quality tea, for example, if one control element is changed in order to obtain a product with a certain desired finished quality, the other control elements may also be changed. Tea leaves with the desired finish quality cannot be obtained without making complex adjustments.As they are intricately intertwined, the adjustment of these control elements during the tea manufacturing process, which is carried out in an extremely hectic environment, is done solely by the tea master. They had no choice but to rely on the intuition and experience of skilled engineers.

In addition, tea leaves are, so to speak, living things, and for example, there are differences in the time of combing, differences in tea varieties, differences in production areas, differences in rainfall and sunshine hours from year to year, and the weather the day before the day of harvesting. The state of the original draft itself changes slightly due to differences in various conditions, and the tea master's intuition and experience are all about how to smell the aroma with his nose and how soft the tea leaves are when he holds them in his hands. Since the judgment is made by feeling the moisture or seeing the color with the naked eye, it is undeniable that the "steamed" finish changes each time.

Furthermore, with this method that relied on intuition and experience, there was considerable variation in the velocity of the flow that rose up in the rotating steamer and then fell repeatedly, which resulted in considerable variation in the degree of steaming itself. In order to judge the batch as a uniform entity, and because the degree of steaming can only be determined by the tea leaves discharged from the outlet of the rotary steamer, that is, after completing a series of steaming treatments, It was not possible to control the degree of steaming to obtain a product of better and more uniform quality.

The present invention has been made in view of these points.

Hereinafter, in order to make it easier to understand, the details of the present invention will be explained based on an example in which the tea leaf temperature is used as a criterion for determining the degree of steaming, and the control element for corrective control is limited to only the transfer speed.

In Figures 1 to 3, Figure 1 in particular shows the outline of the steamer main body, and 1 is an airtight charging device, which is composed of a rotary valve 2, a drive unit 3 that rotationally drives the rotary valve, and a casing 4. A seal member 5 is attached to the tip of the rotary valve 2 so as to airtightly seal the space between the rotary valve 2 and the casing 4.

Similarly, reference numeral 6 denotes an airtight discharge device, which is composed of a rotary valve 8 to which a sealing member 7 is attached, a drive section 9 for rotationally driving the rotary valve, and a casing 10. The outlet 11 of the airtight charging device 1 faces the charging port 16 at the upper end of the almost airtight steaming chamber 15, and the steaming chamber 15 has a double structure, and there is heat insulation between the outer wall 12 and the inner wall 13. It is filled with material 14 to keep it warm.

Further, the inlet 17 of the airtight discharge device 6 is closed and faces the discharge row 8 at the other lower end of the heat chamber 15.

Furthermore, a raw tea leaf feeder 20 is installed at the entrance 19 of the airtight feeding device 1.
However, at the outlet 21 of the airtight discharge device 6, a wheel conveyor 22 for transporting to the next process is provided. In addition, in the steaming chamber 15, the starting end 23 is located below the input port 16, and the terminal end 2 is located below the inlet 16.
4 facing the discharge row 8 is installed, and near the female end 23 of the net conveyor there is a tea layer thickness control device for controlling the layer thickness of the tea leaves introduced from the input port 16. A device 26 is provided.

The tea layer thickness control device 26 is fixed to a support shaft 29 that penetrates the outer wall 12 and inner wall 13 of the steaming chamber 15 and is rotatably supported by each wall, and to the inner weave of the steaming chamber 15 of the support shaft 29. It consists of a lever 28, a leveling tool 27, a motor 31 for controlling the thickness of the tea layer outside the steaming chamber, and a control arm 32 engaged 33 with a swinging arm 30, and the control motor 31 is rotated. Yo. Then, the lever 28 rotates, and the raking tool 27 with a loose iron at its tip moves up and down.
The distance between the net conveyor 25 and the upper surface of the net conveyor 25 can be changed.

Note that the leveling tool 27 of the tea layer thickness control device 26 is
When the leaf feeder 20 is lowered, it is preferable to control the speed of the leaf feeder 20 and move both of them so that the feed amount can also be controlled.

Further, the net conveyor 25 is driven by a transfer speed control device 34 outside the steaming chamber 15 in a variable speed manner.

That is, the drive motor 35 is fixed on a motor base 37 which is pivotally connected at one end 26 and is swingable, and a variable adjustable pulley 39 is fixed to the shaft 38 of the drive motor 35.

A control arm 41 pivoted to a transfer speed control motor 40 is engaged with the other end of the motor base 37 via a swing arm 42, and the swing arm 42 swings as the control motor 40 rotates. However, the motor base 37 moves up and down using its one end 36 as a fulcrum. As a result, the distance between the deceleration shaft 44 and the drive motor shaft 38 changes. For example, when the distance becomes longer than before, the V-belt 45 bites into the variable leg pulley 39, and therefore the variable leg pulley 39 The actual diameter is reduced by 4 mm, and the rotational speed of the reduction shaft 44 is smaller than the previous rotational speed.

46 is a reduction shaft pulley, 47 is a drive roll, 48 is a driven roll, 49 is a roll shaft, and 50 is a roll shaft pulley.

A scraping member 51 is provided on the returning side of the terminal end of the net conveyor 25 so as to be in contact therewith, and is configured to scrape off tea leaves still attached to the surface of the net conveyor. Reference numeral 52 denotes a steam degree detection device, which is mounted on several guide rails 53 provided on the upper side of the steaming chamber 15.

The steam level detection device 52 consists of a drive unit 54 and a steam level detection unit 55, and the drive unit 54 includes a pinion 58 that is rotatably driven by a deceleration motor 57 fixed to a casing 56, and a left and right pinion that is supported by the casing 56. It consists of wheels 59, 59 and a position detecting means 60 for detecting the current position of the detecting device itself. Note that the position detecting means may be of any suitable shape and may have a configuration that can read the current position, but in the embodiment, the number of engagers 62 provided on the side wall of the limit switch 61 and the guide rail 53 is counted. The format is to read the current position.

The steam level detection section 55 is a so-called chopper 6 that cuts off the infrared temperature sensor 63 and the sensor detection port 64 at a timing.
5 and a detection circuit 67 which increases, peak holds, synthesizes, etc. the output of the infrared temperature sensor 63 and outputs it as an indication of the current degree of steaming. 68 is a cover for protecting the chopper.

Further, the pinion 58 of the drive section 54 is connected to the guide rail 5.
3 engages with the rack 69 at the center of the upper side, and also engages with the wheel 59,
59 is supported by the shoulders on both sides of the rack 69 of the rail, supports the steam level detection device 52, and is movable left and right by rotation of the pinion 58. A steam temperature controller 70 has a steam temperature sensor 71 built therein, and controls the steam temperature in the steam chamber 15 based on signals from a control panel 72.

Note that the output signal of the steam temperature controller 70 is also applied to the control panel 74 of the boiler 73, and
It is desirable that the burnup of the fuel is also controlled in conjunction.

Further, 76 is a window provided on the upper side of the steaming chamber 15 for detecting the degree of steam, and is made of a material with good infrared transmission characteristics.

Further, 77 is a transfer speed sensor, 78 is a brown layer thickness sensor,
79 is a safety valve, and 80 is a valve for collecting condensed water.

Next, FIG. 4 shows an example of a control panel for implementing the present invention, in which 81 is a power switch and 82 is a power indicator light, which indicates whether the power source is active or not.

83a, 83b, 83c are property selection switches, depending on the variety, they can be selected as either "Yabukita" or "Native", or
Depending on the time of pruning, ``buds'', ``normal leaves'' and ``hard leaves'' are produced.
Further, depending on the steaming mode, it is set to "normal steaming", "semi-deep steaming", "deep steaming", or r special steaming.

Reference numeral 84 is a movable knob for moving the position of the steam level detection device 52, and reference numeral 85 is a position indicator light that displays the approximate position set by the movable knob 84.

Next, FIG. 5 shows an example of a block configuration for implementing the present invention.

In the figure, CPU is a central processing unit, and EPROM is an erasable and writable read-only memory, which contains programs for processing and initial values of control elements for controlling steam temperature, transfer speed, tea layer thickness, input amount, etc. A program, a correction value program, and a steam level transition target value program are written. As mentioned above, these values are determined based on past data and trial results, taking into account the variety of tea, production area, and other factors, and are not uniquely determined. In order to facilitate understanding, some examples of control element initial value programs and modified value programs created by the inventors will be shown here.

Table I In Table 1, for example, each property selection switch 83a, 83
b, 83c are selected as "Yabukita", "Normal leaf", "Semi-deep steaming", that is, the level combination "
If "1.2.2" is selected, the steam temperature is 103 oo, the transfer rate is 6.0 k/sec, and the brown layer thickness is 3.0 skin, and the initial values of each control element are selected.

Table 2 shows that, for example, when the current value of the degree of steaming is higher than the target value by "12" (accurately 1200 since tea leaf temperature is used as the criterion for determining the degree of steaming in this example), the control element (main (In the embodiment, for ease of understanding, only the transfer speed is corrected and controlled.) In other words, the corrected value of the transfer speed is read as an increase of "12%" from the current speed. 8
6 is an input/output boat.

83a is a property selection switch for each type;
Reference numeral b indicates a property selection switch for each harvesting time, 83c indicates a property switch for each steaming mode, and 84 indicates a movable knob for the degree of steaming detection device.

71 is a steam temperature sensor, 77 is a transfer speed sensor, 78 is a tea layer thickness sensor, and 63 is an infrared temperature sensor that detects the current degree of steaming of the tea leaves.

It also serves as a position detection means for the steaming level detection device 52. The switches 83a, 83b, 83c, the sensors 71, 77, 78, 63, and the detection means 60 control the gate circuits 87, 87, . . . , which are controlled by the gate/latch control circuit 89. It is connected to the input/output port 86 via the input/output port 86.

Further, 31 is a brown layer thickness control motor, 4 river transfer speed control motors, 70 is a steam temperature controller, 57 is a deceleration motor of the steam degree detection device, and relays RL and RL...
It is connected to the input/output board 86 via latch circuits 88, 88, . . . .

Control of each control element in the present invention is attempted according to a flowchart as shown in FIG.

tl' First, for example, each property selection switch 83a, 83b
, 83c is classified as ``Yabukita'' by variety and ``Yabukita'' by variety and ``Yabukita'' by grade.
Select "Normal leaf" and "Semi-deep millet" for steaming mode.

As each property selection switch 83a, 83b, 83c is selected, "Has the property selection switch been selected?" becomes "YES" in the flowchart of FIG. The initial value of each control element corresponding to the expressed level combination "1, 2, 2",
That is, "steam temperature 103° C., transfer speed 6.0 arc/sec, brown layer thickness 3.0 skin" in Table 1 is selected and read out.

Similarly, the steam level transition target value program for tea confectionery corresponding to the bell combination, that is, in this example, FIG.
The curve shown in is also read out.

Then, the current value of each control element detected by each sensor 71, 77, 78 is read into the RAM, and compared with the control value, if there is a difference, for example, the transfer speed is increased.
Alternatively, a drive signal is issued to the controller 70 and each control motor 40, 31 for a predetermined time to eliminate the difference, such as by reducing the thickness of the brown layer.

When the current value of each control element matches the control value, a question is asked: "Do the set positions of the steam level detection device and the movable knob 84 of the control panel 72 match?" In other words, the current position detected by the position detection means 60 and the moving camera 8
The values of the setting positions designated by 4 are respectively read into the RAM, and when they are compared, if there is a difference, a drive signal is issued to move the steaminess level detection device 52 to the right or left.

After the steaming degree detection device 52 matches the set position, the leaf feeder 20 and other raw hollyhock supply devices (not shown) are moved to supply raw leaves (raw tea leaves) to the steamer main body. When the respective power supplies are turned on, the Aoi feeder 20 etc. will start operating and Fujiba will begin to be supplied.

In addition, in Figure 6, the subsequent question ``Are the leaves flowing?''
” is not a directly necessary step in carrying out the present invention, but it is a step to issue an alarm in case the raw leaves run out during the steaming process. If there is no leaf cut lamp, the leaf cutting lamp will turn on, or an abnormal buzzer will sound.

After taking necessary measures to flush out the raw leaves, such as replenishing raw leaves, if a release button (not shown) is pressed, the program returns to the main routine.

{2) The introduced tea leaves are sequentially moved through the steaming chamber 15 and subjected to steaming action, and then reach the steaming level detection device 52, where the current steaming level of the tea confectionery is detected.

That is, the infrared temperature sensor 63 of the steam degree detection device 52
is the infrared temperature sensor 6 that enters from the sensor detection port 64
The infrared radiation energy emitted from the tea leaves immediately below 3 is sensed, and the current value of the tea leaf temperature, that is, the degree of steaming, output via the detection circuit 67 is read into the RAM.

Next, the steaming time at that position is calculated from the relationship between the current position of the steam level detection device 52 and the transfer speed.

That is, for example, if the level combination is "1, 2, 2" and the initial value of the transfer speed is 6.0 k/sec.
If the set position of the moving arm 84 is the position indicated by ■ on the position indicator light 85, that is, the position is 6/10 of the effective length of the net conveyor 25, then the effective length of the net conveyor 25 is the actual length. In the case of the example device, the steaming time is 240 skins, so the steaming time at the relevant position, that is, the time from when it is introduced to when it reaches the relevant position, is calculated by the following formula: t = stencil coating 6.0 = 24 The steaming time at this position is 24 seconds.

Therefore, next, the target value for the steaming time is read from the steaming degree transition target value program read earlier.

That is, by finding the intersection of the curve a in FIG. 7 and the vertical line corresponding to the steaming time of 24 seconds, a tea leaf temperature of 101° C. is read out as the target value of the degree of steaming at that position. Next, the current value read earlier and the target value are compared, and if there is an error, a correction value corresponding to the amount of error is read out using the control element correction value program stored in the EPROM. is output to the operating section 34 for operating the control elements.

For example, if the current value is 104q0, the target value is the 101°C read earlier, so the error is 1300, and according to the corrected value program in Table 2, the corrected value is 5.
% increase, the control element, that is, the transfer speed will increase from the current 6.0 to 6. ox (10th magazine o): Revised to 6.3 G/Sec.

Next, property selection switches 83a, 83b, 83c
If it has not been reselected, "Has the property selection switch been reselected?" will be "NO", and the above-mentioned "Do the setting positions of the steam level detection device and the moving knob on the control panel match?" You can repeat the question again.

Glue The properties of the original leaves change and the property selection switches 83a, 8
3b and 83c are newly selected, "Has the property selection switch been selected again?" becomes "YES", and for example, each control element corresponding to the new none bell combination "2, 2, 2" The initial values of , that is, "steam temperature 105 qo, transfer speed 4.8 arc/sec, brown layer thickness 3.5 skin" in Table 1, and the transition target value program, that is, Fig. 7 b
are each newly read out.

Then, the current value of each control element detected by each sensor 71, 77, 78 is compared with the new read initial value.

Then, when the drive signal is output and the current value of each control element matches the initial value, the question "Do the set positions of the steam level detection device and the control panel's moving knob match?" is asked again, as described above. Just repeat the previous steps again.

According to the following procedure, the series of steaming steps ends when the raw hollyhock itself is used up or when the processing capacity of the subsequent process is full.

As described above, in the present invention, the control of each control element in the tea steaming process, which was conventionally performed by operators relying on intuition and experience and directly operating the respective operation parts, is now possible. The degree of steaming of the tea leaves during the steaming process is detected constantly or at any time, and when the value deviates from the target value, each control element can be automatically corrected. Therefore, compared to conventional methods or devices, the control elements can be adjusted very precisely, and both skilled and unskilled technicians can control the steaming process more accurately than ever before. Steamed leaves of good and uniform quality can be easily obtained.

Further, the present invention has the property selection switch 8 in the above-described embodiment.
Although each control element initial value program and steaming degree transition target value program corresponding to the combination of each property level according to 3a, 83b, and 83c were prepared in advance, the initial value program of each control element is not limited to this. The operator may manually operate the same machine as before for a while and use the value that was obtained when the most desired degree of steaming was obtained.
The target value may be a constant value rather than a continuous value expressed as a transition target value program.

That is, in the above-mentioned embodiment, the steaminess level detection device 52 was made movable and set, and the target value transition target value program was prepared because it was decided to use the hollyhock leaf temperature as a criterion for determining the steaminess level. This is because by moving the detector to the optimal position that matches the temperature change characteristics and detecting it, it is possible to perform the optimal steaming operation that captures the characteristics of the properties of each raw leaf.

It should be noted that during the steaming process, the temperature of the tea leaves rises rapidly at first, then becomes gradual, and finally reaches an almost steady state. It is preferable to detect the temperature in the vicinity where the change is gradual.

Therefore, if the average position where the temperature change is gradual for each property of each original leaf is determined, and the steam level detection device 52 is fixed at that position, the steam level detection device 52 can be positioned at a position that tends to become complicated. Steamed leaves of averagely good and uniform quality can be easily obtained without any setting operations.

In addition, in this embodiment, the control elements are automatically corrected, but the present invention is not limited to this. For example, a warning correction value may be displayed only when the current value deviates from the target value, and only then can the operator manually correct the control element. You may also perform correction operations using .

Further, in this embodiment, the tea leaf temperature is detected as a criterion for determining the degree of steaming, but the present invention is not limited to this, and for example, the moisture content may also be determined.

Further, although the explanation has been given with regard to the control element that is modified and controlled only for the transfer speed, if other control elements are also modified and controlled, even more accurate steaming treatment can be achieved.

Further, in this embodiment, the steaming chamber 15 is made almost airtight, but it is of course possible to use a steaming chamber that is open to atmospheric pressure. However, in this case, there is a slight limit to the ability to provide the optimum steaming effect to all types of tea leaves, and it is still preferable to keep the steaming chamber almost sealed, which makes it easier to provide the optimum steaming effect to all types of tea leaves. In addition, in this embodiment, each control element of one steamer main body is controlled by one control device, but there are two or more steamer main bodies, and they are controlled by one control device. Of course, the present invention can also be applied to such cases.

In this case, only one set of property selection switches 83a, 83b, and 83c may be used to control a plurality of steamer bodies, or one steamer body may be associated with one set of property selection switches. In principle, one set of property selection switches is associated with one steaming machine main body, but if necessary, a plurality of steaming machine main bodies may be controlled by one set of property selection switches.

In addition, in this example, we investigated the variety, timing of bottle harvesting, and steaming mode as things that should be set in accordance with the properties of the original leaves, but it goes without saying that there are many different criteria for determining the properties of the original leaves. Of course, each control element may also be determined by including other raw hollyhock quality, such as the production area.

[Brief explanation of drawings]

The figures show an example of the implementation of the present invention, in which Fig. 1 is a longitudinal sectional front view of the main body of the tea steaming machine, Fig. 2 is a schematic front view showing a state in which a series of devices for controlling the steaming process are arranged, and Fig. 3 4 is a front view of the control panel; FIG. 5 is a block diagram showing an example of a block configuration for carrying out the present invention; and FIG. 6 is a block diagram showing an example of a block configuration for carrying out the present invention. FIG. 7 is a flowchart showing an example of a procedure for this, and FIG. 7 is a diagram showing an example of a steam level transition target value program. 15...Steaming chamber, 26...Tea layer thickness control device (operation unit)
, 34... Transfer speed control device (operation unit), 52...
... Steaminess detection device, 55... Steaminess detection section,
63... Infrared temperature sensor, 70...
Steam temperature controller, 83a, 83b, 83c...
Property selection switch, CPU, EPROM, RAM...
・Control unit, EPROM...Memory. Figure 3 Figure 1 Figure 2 Figure 4 Figure 6 Figure 5 Figure 7

Claims (1)

[Scope of Claims] 1. In the step of steaming the raw tea leaves by exposing them to water vapor while continuously transferring them in a steaming chamber, the degree of steaming of the tea leaves during the steaming process is constantly or at any time detected; The current value of the detected degree of steaming is compared with the target value, a correction value corresponding to the difference between the two is calculated, and each control element related to the degree of steaming, such as steam temperature, transfer speed, thickness of tea layer, amount of input, etc. A tea manufacturing and steaming method characterized in that the steaming process is performed while correcting the value by the corrected value. 2. The tea manufacturing and steaming method according to claim 1, characterized in that the steaming chamber is made substantially airtight, and the steaming treatment is carried out with the internal pressure appropriately higher than atmospheric pressure. 3. The tea manufacturing and steaming method according to claim 1, wherein the degree of steaming of the tea leaves is determined by the temperature of the tea leaves detected by a non-contact method from the tea leaves being transferred. 4. In the process of steaming the raw tea leaves by exposing them to water vapor while continuously transferring them in a steaming chamber, the combination of levels of some of the properties of the raw tea leaves, such as variety, harvesting time, steaming mode, etc. The corresponding steaming degree transition target value program and each control element related to the steaming degree such as steam temperature, transfer speed, tea layer thickness, input amount, etc. corresponding to the difference between the target steaming degree value and the current value. Prepare in advance a control element correction value program in which correction values are determined,
A tea manufacturing and steaming method characterized in that the steaming process is performed while sequentially controlling each control element according to the steps shown below. (b) Select the levels of several of each property and decide on their combination. (b) Select a steam level transition target value program that corresponds to the combination of levels selected in step (a). (c) Read the current steam level value. (d) Read out the target value of steam level at the relevant time point from the steam level transition target value program selected in step (b). (e) Compare the current value of step (c) and the target value of step (d). (f) If the two values in step (e) are equal, return to step (c). (g) If the two values in step (e) are different, use the control element correction value program to read the correction value of each control element according to the difference. (h) Correct the value of each control element by the correction value read in step (g). (i) Return to step (c). 5. The tea manufacturing and steaming method according to claim 4, characterized in that the steaming chamber is made substantially airtight, and the steaming treatment is carried out with the internal pressure appropriately higher than atmospheric pressure. 6. The tea manufacturing and steaming method according to claim 4, wherein the degree of steaming of the tea leaves is determined by the temperature of the tea leaves detected by a non-contact method from the tea leaves being transferred. 7. In the process of steaming the raw tea leaves by exposing them to water vapor while continuously transferring them in a steaming chamber, the combination of levels of some of the properties of the raw tea leaves, such as variety, picking time, steaming mode, etc. The corresponding steaming degree transition target program and each control element related to the steaming degree such as steam temperature, transfer speed, tea layer thickness, input amount, etc. corresponding to the difference between the target steaming degree value and the current value. A control element correction value program in which correction values are determined and a control element initial value program in which initial values of each control element corresponding to the combination of levels are determined are prepared in advance. A tea manufacturing and steaming method characterized in that the steaming process is performed while each control element is sequentially controlled according to the steps shown below. (b) Select the level of some of each property,
Decide on the combination. (b) Select the control element initial value program and steaming degree transition target value program corresponding to the combination of levels selected in step (a). (c) Read each control element. (d) Compare the initial value of step (b) and the current value of step (c). (e) If there is a difference between the two values in step (d), each control element is corrected by the difference. (f) Read the current steam level value. (g) Read the target value of steam level at the relevant time point from the steam level transition target value program selected in step (b). (H) Compare the current value of step (F) and the target value of step (G). (l) If the two values in step (h) are equal, return to step (h). (J) If the two values in step (ch) are different, use the control element correction value program to read the correction value of each control element according to the difference. (L) Correct the value of each control element by the correction value read in step (N). (wo) Return to step (f). 8. The tea manufacturing and steaming method according to claim 7, characterized in that the steaming chamber is made substantially airtight and the internal pressure thereof is appropriately raised higher than atmospheric pressure to carry out the steaming treatment. 9. The tea manufacturing and steaming method according to claim 7, wherein the degree of steaming of the tea leaves is determined by the temperature of the tea leaves detected by a non-contact method from the tea leaves being transferred. 10. A steaming device for steaming raw tea leaves by exposing them to water vapor while continuously transporting them in a steaming chamber,
A steaming machine main body, a steaming degree detection means for detecting the current value of the steaming degree of tea leaves during the steaming process, a comparison means for comparing the current value and a target value, and a current value and the target detected by the comparison means. and at least one operation for operating at least one of the control elements related to the degree of steaming, such as steam temperature, transfer rate, tea layer thickness, amount of input, etc. A tea steaming device characterized by comprising: 11. The tea manufacturing and steaming apparatus according to claim 10, characterized in that the steaming chamber is substantially airtight. 12. The tea manufacturing and steaming apparatus according to claim 10, wherein the steaming degree detecting means is movable and settable above the tea leaves being transferred. 13. The tea manufacturing and steaming apparatus according to claim 10, wherein the steaming degree detecting means is an infrared temperature sensor. 14. A steam apparatus for steaming raw tea leaves by exposing them to water vapor while continuously transporting them in a steaming chamber,
a steamer main body; and at least one operating unit for operating at least one of the control elements related to the degree of steaming, such as steam temperature, transfer speed, tea layer thickness, and input amount;
A control unit, a memory, a property selection switch that selects the level of each property of the raw tea leaves introduced into the process, such as variety, picking time, steaming mode, etc., and the current value of the degree of steaming of the tea leaves during the process. and a steam level detection means for detecting the steam level, and the memory stores a steam level transition target value program corresponding to the combination of level of properties selected by the property selection switch, and a current value and target value of the steam level. The controller stores a control element correction value program that determines the correction value of each control element corresponding to the difference between The target value at the point in time given by the steam degree transition target value program corresponding to the combination of the level of the properties obtained is compared with the current value, the error is calculated, and the error is calculated using the control element correction value program. A tea steaming device characterized in that it reads out a correction value corresponding to the error. 15. The tea manufacturing and steaming apparatus according to claim 14, wherein the steaming chamber is substantially airtight. 16. The tea manufacturing and steaming apparatus according to claim 14, wherein the steaming degree detecting means is movable and settable above the tea leaves being transferred. 17. The tea manufacturing and steaming apparatus according to claim 14, wherein the steaming degree detecting means is an infrared temperature sensor. 18. A steaming device for steaming raw tea leaves by exposing them to water vapor while continuously transferring them in a steaming chamber,
A steamer main body, at least one operation section for operating at least one of the control elements that are involved in the degree of steaming such as steam temperature, transfer speed, tea layer thickness, input amount, etc., and a control section. , a memory, a property selection switch that selects the level of each property of the raw tea leaves introduced into the process, such as variety, picking time, steaming mode, etc., and detects the current value of the degree of steaming of the tea leaves during the process. A steam level detection means is provided, and the memory is configured to detect the difference between the steam level transition target value program corresponding to the combination of level of properties selected by the property selection switch and the current value of the steam level and the target value. The controller stores a control element correction value program that determines the correction value of each corresponding control element, and the control unit reads the current degree of steaming of the tea leaves during the process and selects the level of property selected by the property selection switch. Calculate the error by comparing the current value with the target value at the time given by the steam level transition target value program corresponding to the combination of , and deal with the error using the control element correction value program. A tea manufacturing and steaming apparatus characterized in that the correction value read out is read out, and each control element is corrected by the correction value. 19. The tea manufacturing and steaming apparatus according to claim 18, wherein the steaming chamber is substantially airtight. 20. The tea manufacturing and steaming apparatus according to claim 18, wherein the steaming degree detecting means is movable and settable above the tea leaves being transferred. 21. The tea manufacturing and steaming apparatus according to claim 18, wherein the steaming degree detecting means is constituted by an infrared temperature sensor. 22. A steam apparatus for steaming raw tea leaves by exposing them to water vapor while continuously transporting them in a steaming chamber,
a steamer main body; and at least one operating unit for operating at least one of the control elements related to the degree of steaming, such as steam temperature, transfer speed, tea layer thickness, and input amount;
A control unit, a memory, a property selection switch that selects the level of each property of the raw tea leaves introduced into the process, such as variety, picking time, steaming mode, etc., and the current value of the degree of steaming of the tea leaves during the process. and a steam level detection means for detecting the steam level, and the memory stores a steam level transition target value program corresponding to the combination of level of properties selected by the property selection switch, and a current value and target value of the steam level. and a control element initial value program corresponding to the combination of property levels selected by the property selection switch. The control section sets each control element to an initial value given in the control element initial value program corresponding to the combination of property levels selected by the property selection switch, and then starts the steamer main body. The current steaming degree of the tea leaves during the process is read, and the target value and current value at the time given by the steaming degree transition target value program corresponding to the combination of property levels selected by the property selection switch are calculated. 1. A tea manufacturing and steaming apparatus characterized in that the error is calculated by comparing the values, and a correction value corresponding to the error is read out using a control element correction value program. 23. The tea manufacturing and steaming apparatus according to claim 22, wherein the steaming chamber is substantially airtight. 24. The tea manufacturing and steaming apparatus according to claim 22, wherein the steaming degree detecting means is movable and settable above the tea leaves being transferred. 25. The tea manufacturing and steaming apparatus according to claim 22, wherein the steaming degree detecting means is an infrared temperature sensor. 26. A steam apparatus for steaming raw tea leaves by exposing them to water vapor while continuously transporting them in a steaming chamber,
a steamer main body; and at least one operating unit for operating at least one of the control elements related to the degree of steaming, such as steam temperature, transfer speed, tea layer thickness, and input amount;
A control unit, a memory, a property selection switch that selects the level of each property of the raw tea leaves introduced into the process, such as variety, picking time, steaming mode, etc., and the current value of the degree of steaming of the tea leaves during the process. and a steam level detection means for detecting the steam level, and the memory stores a steam level transition target value program corresponding to the combination of level of properties selected by the property selection switch, and a current value and target value of the steam level. and a control element initial value program corresponding to the combination of property levels selected by the property selection switch. The control section sets each control element to the initial value given in the control element initial value program corresponding to the combination of property levels selected by the property selection switch and starts the steamer main body. After that, the current degree of steaming of the tea leaves during the process is read, and the target value at the time given by the steam degree transition target value program corresponding to the combination of quality levels selected by the property selection switch is compared with the current value. The error is calculated by comparing the control element with the value, the correction value corresponding to the error is read out using a control element correction value program, and each control element is corrected by the correction value. A tea steaming device characterized by: 27. The tea manufacturing and steaming apparatus according to claim 26, characterized in that the steaming chamber is substantially airtight. 28. The tea manufacturing and steaming apparatus according to claim 26, characterized in that the steaming degree detection means can be freely set for transfer above the tea leaves being transferred. 29. The tea manufacturing and steaming apparatus according to claim 26, wherein the steaming degree detecting means is an infrared temperature sensor.