JP2006149204A - Apparatus for roasting coffee bean - Google Patents

Apparatus for roasting coffee bean Download PDF

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JP2006149204A
JP2006149204A JP2004327750A JP2004327750A JP2006149204A JP 2006149204 A JP2006149204 A JP 2006149204A JP 2004327750 A JP2004327750 A JP 2004327750A JP 2004327750 A JP2004327750 A JP 2004327750A JP 2006149204 A JP2006149204 A JP 2006149204A
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roasting
chamber
polishing chamber
mounting
coffee beans
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Takao Nishikawa
高夫 西川
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YODOGAWA ENGINEERING KK
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YODOGAWA ENGINEERING KK
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Abstract

<P>PROBLEM TO BE SOLVED: To improve flavor of roasted coffee bean by devising shape of a roasting container and utilizing an exhaust gas from the roasting container in an apparatus for roasting coffee bean. <P>SOLUTION: A lower roasting and grinding chamber 3 in which the upper part is opened and which has semi-cylindrical cross section is formed by roasting a porous material formed by drying kneaded argillaceous soil and then burning the dried soil and an upper smoking chamber 12 in which a discharge port 15 is provided in the upper part is installed at the upper position of the lower roasting and grinding chamber 3. The side of the lower surface of the lower roasting and grinding chamber 3 is formed in a hole-free part 4 and many hot air through holes 5 are formed over whole circumference in an upper part than the intermediate. An agitating body 7 having an agitating wing 9 for jumping coffee beans up to the upper smoking chamber 12 is installed in the lower roasting and grinding chamber 3 and an earthen parching pan 22 for placing a seasoning member 17, e.g. charcoal wood, stone or seashell such as oyster shell or pearl shell for generating original taste when heated is detachably provided at nearly lower position of a roasting container 2 and a burner 25 is provided below the earthen parching pan 22 for placing. As a result, a problem in which taste was lowered in a conventional apparatus is solved. <P>COPYRIGHT: (C)2006,JPO&NCIPI

Description

本発明は、コーヒー豆の焙煎装置に係るものである。   The present invention relates to a roasting apparatus for coffee beans.

従来、側面に熱風入口を形成して内面にセラミック層を形成した下部の半円筒部と、側面に供給口を有する上部容器とにより焙煎容器を形成し、該焙煎容器の下部位置にはバーナを設けたコーヒー豆の焙煎装置は公知である（特許文献１）。
また、従来、セラミック系の鉱石により上部を開放した半円筒形状であって略全周に亘って通過孔を多数形成した下部焙煎研磨室の上部開口部の略直上位置に、上部に排気口を有する上部焙煎研磨室を設けて上下２段に焙煎容器を構成し、前記下部焙煎研磨室内にはコーヒー豆を攪拌する撹拌翼を有する撹拌体を設け、前記焙煎容器の略真下位置にはバーナを設けたコーヒー豆の焙煎装置は公知である（特許文献２）。
特開平１０−１１７７５６号公報 特開２００３−１６９６５４号公報 Conventionally, a roasting container is formed by a lower semi-cylindrical part in which a hot air inlet is formed on a side surface and a ceramic layer is formed on an inner surface, and an upper container having a supply port on a side surface. A coffee bean roasting apparatus provided with a burner is known (Patent Document 1).
Conventionally, a semi-cylindrical shape whose upper part is opened with ceramic ore and has a large number of passage holes around the entire circumference. An upper roasting and polishing chamber having an upper and lower roasting containers is provided, and a lower roasting and polishing chamber is provided with a stirring body having a stirring blade for stirring coffee beans, and is directly below the roasting container. A coffee bean roasting apparatus having a burner at a position is known (Patent Document 2).
JP-A-10-117756 JP 2003-169654 A

前記公知例のうち、特開平１０−１１７７５６号公報のものは、略蓋状の上部容器を設けているだけであるので、容積が狭く、充分に風味のある焙煎ができないという課題がある。
即ち、コーヒー豆の焙煎は、「陶芸」と同じように、熱い容器内で複数の要因が複雑に作用して行われので、焙煎を希望通りに行うには困難が伴うが、長年の作業により焙煎容器の容積が狭いと、コーヒー豆の風味付けが少ないことが判明したのである。
また、同様に、焙煎容器と載置用焙烙とが近く、側面の熱風入口から火の粉が入ってコーヒー豆の表皮（チャフ）を直接焼いて異臭が生じ、風味が低下するという課題がある。
また、前記公知例のうち、特開２００３−１６９６５４号公報のものは、上下２段に焙煎容器を構成しているため、ある程度の容積を確保しているが、下部焙煎研磨室の下面にも通過孔を形成しているため、通過孔から炭の火の粉が入ってコーヒー豆の表皮（チャフ）を直接焼いて異臭が生じ、風味が低下するという課題がある。
また、通過孔から入った炭の火の粉が排気ブロワのダクトまで達するときがあり、このときも異臭が生じ、風味が低下するという課題がある。
また、バーナと載置用焙烙とが近く、載置用焙烙上の炭をバーナが直接焼いてしまい、炭の燃焼時間が短く、作業性が低いという課題もある。
本願は、焙煎容器の形状を工夫し、焙煎容器からの排気を利用して焙煎の風味を向上させたものである。 Among the known examples, the one disclosed in JP-A-10-117756 has a problem that it has a small volume and cannot be roasted with sufficient flavor because it only has a substantially lid-like upper container.
In other words, roasting coffee beans, like "ceramics", is carried out in a hot container with multiple factors acting in a complex manner, so it is difficult to perform roasting as desired. When the volume of the roasting container was narrow due to the work, it was found that the flavor of the coffee beans was small.
Similarly, the roasting container and the mounting roast are close to each other, and there is a problem in that a fire odor enters from the hot air inlet on the side surface and directly burns the coffee bean skin (chaff) to produce a foul odor and lower the flavor.
Of the known examples, the one disclosed in Japanese Patent Application Laid-Open No. 2003-169654 has a roasting container in two upper and lower stages, so that a certain volume is secured, but the lower surface of the lower roasting polishing chamber In addition, since the passage hole is formed, there is a problem that a charcoal spark enters from the passage hole and the outer surface (chuff) of the coffee beans is directly baked to produce a strange odor and the flavor is lowered.
In addition, there is a case where charcoal sparks entering from the passage hole reach the duct of the exhaust blower, and there is also a problem that a strange odor is generated and the flavor is lowered.
Moreover, the burner and the mounting roast are close to each other, and the burner directly burns the charcoal on the mounting roaster, resulting in a short combustion time of charcoal and low workability.
In the present application, the shape of the roasting container is devised, and the flavor of roasting is improved by utilizing the exhaust from the roasting container.

本発明は、混練した粘土質の土を乾燥させ、その後焼成して形成した多孔質の焙烙により、上部を開放した断面形状が半円筒形状の下部焙煎研磨室３を形成し、該下部焙煎研磨室３の上方位置に、前記下部焙煎研磨室３からの排気が所定時間滞留するように上部に排気口１５を設けた縦長の焙烙により形成した上部燻風室１２を設け、前記下部焙煎研磨室３下面側は無孔の無孔部４に形成し、中間より上方は全周に亘って多数の熱風通過孔５を形成し、該下部焙煎研磨室３内にはコーヒー豆を攪拌すると共に前記上部燻風室１２までコーヒー豆を跳ね上げる撹拌翼９を有する撹拌体７を設け、前記焙煎容器２の略下方位置には炭材・石あるいは牡蠣や真珠貝等の貝殻等の加熱されると独自の風味を発生させる風味付部材１７を載置する焙烙により形成した載置用焙烙２２を着脱自在に取付け、前記載置用焙烙２２の下方にはバーナ２５を設けたコーヒー豆の焙煎装置、および、混練した粘土質の土を乾燥させ、その後焼成して形成した多孔質の焙烙により、上部を開放した断面形状が半円筒形状の下部焙煎研磨室３を形成し、該下部焙煎研磨室３の上部開口部３ａの略直上位置に、前記下部焙煎研磨室３からの排気が所定時間滞留するように上部に排気口１５を設けた縦長の焙烙により形成した上部燻風室１２を設け、前記下部焙煎研磨室３下面側は無孔の無孔部４に形成し、中間より上方は全周に亘って多数の熱風通過孔５を形成し、該下部焙煎研磨室３内にはコーヒー豆を攪拌すると共に前記上部燻風室１２までコーヒー豆を跳ね上げる撹拌翼９を有する撹拌体７を設け、前記焙煎容器２の略下方位置には炭材・石あるいは牡蠣や真珠貝等の貝殻等の加熱されると独自の風味を発生させる風味付部材１７を載置する焙烙により形成した載置用焙烙２２を着脱自在に取付け、該載置用焙烙２２は載置用焙烙２２上に炭材を置いた場合でも火の粉が前記下部焙煎研磨室３の熱風通過孔５に届かないように下部焙煎研磨室３に対して所定の間隔を置いて設け、前記載置用焙烙２２の下方には、該載置用焙烙２２上の前記風味付部材１７を直接焼かないように所定の間隔を置いてバーナ２５を設けたコーヒー豆の焙煎装置としたものである。   The present invention forms a lower roasting and polishing chamber 3 having a semi-cylindrical cross-section with the upper part opened by porous roasting formed by drying kneaded clay soil and then firing it. At the upper position of the roasting polishing chamber 3, there is provided an upper folding chamber 12 formed by vertical roasting provided with an exhaust port 15 in the upper part so that the exhaust from the lower roasting polishing chamber 3 stays for a predetermined time, and the lower roasting chamber 3 is provided. The bottom surface side of the roasting polishing chamber 3 is formed in a non-porous non-porous portion 4, and a number of hot air passage holes 5 are formed over the entire circumference from above the middle. Coffee beans are placed in the lower roasting polishing chamber 3. A stirrer 7 having a stirring blade 9 that stirs and sprinkles coffee beans up to the upper folding chamber 12 is provided, and a substantially lower position of the roasting container 2 includes charcoal, stone, shells such as oysters and pearl shells, etc. For roasting on which a flavored member 17 that generates a unique flavor when heated is placed The mounting roaster 22 is detachably attached, and the coffee roasting apparatus provided with the burner 25 below the mounting roaster 22 and the kneaded clay-like soil are dried and then baked. The lower roasting and polishing chamber 3 having a semi-cylindrical cross-sectional shape with an open upper portion is formed by the porous roasting formed as described above, and the above-described roasting and polishing chamber 3 has a position directly above the upper opening 3a. An upper folding chamber 12 formed by vertically roasting with an exhaust port 15 provided at the upper portion is provided so that the exhaust from the lower roasting polishing chamber 3 stays for a predetermined time, and the lower surface side of the lower roasting polishing chamber 3 is non-porous. A number of hot air passage holes 5 are formed over the entire circumference from the middle to the upper part of the middle hole, and coffee beans are stirred into the lower roasting and polishing chamber 3 and coffee is passed to the upper folding chamber 12. A stirring body 7 having a stirring blade 9 for jumping up beans is provided, A roast 22 for mounting formed by roasting on which a flavoring member 17 that generates a unique flavor when heated, such as charcoal, stone, or shells such as oysters or pearl shells, is placed at a substantially lower position of the roasting container 2. The mounting roast 22 is mounted on the mounting roaster 22 so that even if a charcoal material is placed on the mounting roaster 22, the lower roast polishing is performed so that the spark does not reach the hot air passage hole 5 of the lower roast polishing chamber 3. The chamber 3 is provided at a predetermined interval, and a burner is provided below the mounting roaster 22 at a predetermined interval so that the flavored member 17 on the mounting roaster 22 is not directly baked. 25 is a coffee bean roasting device.

請求項１および請求項２の発明では、下部焙煎研磨室３の無孔部４にて十分に「から煎り」したコーヒー豆に上部燻風室１２内に向かって排気される熱風（薫風）を十分に当てることができ、しかも、載置用焙烙２２上に載せた炭・石あるいは牡蠣や真珠貝等の貝殻等の独自の風味を熱風（薫風）に付与することができ、種々の使用態様に応じたコーヒー豆の焙煎装置を提供できる。また、下部焙煎研磨室３に対して載置用焙烙２２を所定間隔おいて設けているので、載置用焙烙２２上に炭材を置いた場合でも、炭材の火の粉が下部焙煎研磨室３内に入るのを抑制でき、火の粉が入ってコーヒー豆の表皮（チャフ）を直接焼くのを防止して高品質のコーヒー豆が得られる。また、載置用焙烙２２に対しても載置用焙烙２２上に置いた炭材を直接焼かないようにバーナ２５を設けているので、炭材を使用した場合でも加熱時間を長くすることができ、作業性を向上させる。   In the first and second aspects of the present invention, hot air (breeze) exhausted toward the upper folding chamber 12 is applied to the coffee beans sufficiently “roasted” in the non-porous portion 4 of the lower roasting polishing chamber 3. In addition, it can be applied to hot air (floor) with unique flavors such as charcoal, stone, or shells such as oysters and pearl shells placed on the mounting roast 22 A coffee bean roasting apparatus can be provided. Further, since the placement roasting 22 is provided at a predetermined interval with respect to the lower roasting polishing chamber 3, even when the charcoal material is placed on the mounting roasting 22, the charcoal fire powder is lower roasted and polished. It is possible to suppress the entry into the chamber 3, and it is possible to prevent high-quality coffee beans from entering the sparks and preventing the coffee beans from being directly baked. Further, since the burner 25 is provided so as not to directly burn the charcoal placed on the mounting roaster 22 to the mounting roaster 22, the heating time can be extended even when the charcoal is used. And improve workability.

本発明の一実施例を図面により説明すると、１はフレーム、２はフレーム１に取付けられている焙煎容器であり、焙煎容器２は下部に正面視略正円形で上部を開放した半筒形状の下部焙煎研磨室３を設ける。下部焙煎研磨室３は、焙烙により、厚さ３０ｍｍ〜５０ｍｍ程度に形成する。焙烙は、愛知県高浜市等で製造され、粘土質の土に水を加えて土練機により練り、型枠等を使用して成形（整形）され、その後所定時間乾燥させ、７００度〜８００度の温度で所謂素焼きといわれる焼成して形成される（通常釉薬を掛けた本焼きしない）。焼成後の焙烙は、それ自体が無数の小さい孔を有して所謂多孔質に形成し、水は勿論空気等の気体も通過するように形成されたものである。   An embodiment of the present invention will be described with reference to the drawings. Reference numeral 1 denotes a frame, 2 denotes a roasting container attached to the frame 1, and the roasting container 2 is a semi-cylinder having a substantially circular shape in front and open at the top. A lower roasting polishing chamber 3 having a shape is provided. The lower roasting and polishing chamber 3 is formed to a thickness of about 30 mm to 50 mm by roasting. The roasting is manufactured in Takahama City, Aichi Prefecture, etc., water is added to clay soil, kneaded with a kneader, molded (shaped) using a formwork, etc., and then dried for a predetermined time, 700 degrees to 800 degrees It is formed by firing called so-called unglazed baking at a certain temperature (usually not main baking with glaze). The roasting after baking is formed so as to have a so-called porous structure with innumerable small holes, and to pass a gas such as air as well as water.

下部焙煎研磨室３の下面側は、多孔質であるが、開口部を有しない盲板状の無孔部４に形成し、下部焙煎研磨室３の中間より上方には所定の大きさの熱風通過孔５をダイヤモンドドリル等の工具により多数形成する。   The lower side of the lower roasting polishing chamber 3 is porous, but is formed in a blind plate-like non-porous portion 4 having no opening, and has a predetermined size above the middle of the lower roasting polishing chamber 3. A number of hot air passage holes 5 are formed by a tool such as a diamond drill.

それゆえ、熱風通過孔５は、下部焙煎研磨室３の焙烙の特性である多孔質の極微小な孔とは区別され、熱風通過孔５は２〜５ｍｍ程度の所望の大きさに形成し、下部焙煎研磨室３の中間より上側から外側空間の熱風が直接熱風通過孔５から供給されるようにする。   Therefore, the hot air passage hole 5 is distinguished from a porous micro hole which is a roasting characteristic of the lower roasting polishing chamber 3, and the hot air passage hole 5 is formed in a desired size of about 2 to 5 mm. The hot air in the outer space is directly supplied from the hot air passage hole 5 from above the middle of the lower roasting polishing chamber 3.

下部焙煎研磨室３は、図示は省略するがベルト状のステンレス等の金属部材により形成した取付部材を外周に巻き付けてボルト等により固定し、この取付部材を下部焙煎研磨室３の長さ方向に所定間隔をおいて複数設け、取付部材を介してフレーム１に取付けている。   The lower roasting and polishing chamber 3 is not shown in the drawing, but is wound around a mounting member formed of a belt-like metal member such as stainless steel and fixed with a bolt or the like. A plurality are provided at predetermined intervals in the direction, and are attached to the frame 1 via attachment members.

前記下部焙煎研磨室３内の略中心には攪拌回転軸６を軸装し、攪拌回転軸６には放射方向に突き出る撹拌体７を放射方向および攪拌回転軸６の軸方向に夫々複数設けて撹拌装置８を設ける。撹拌体７は、コーヒー豆を攪拌する撹拌翼９の基部を攪拌回転軸６に固定し、撹拌翼９の先端にコーヒー豆を跳ね飛ばず飛散翼１０の基部を断面く型状となるように設けて構成する。   A stirring rotation shaft 6 is mounted substantially at the center of the lower roasting polishing chamber 3, and a plurality of stirring bodies 7 protruding radially are provided on the stirring rotation shaft 6 in the radial direction and the axial direction of the stirring rotation shaft 6. The stirring device 8 is provided. The stirrer 7 fixes the base of the stirring blade 9 that stirs the coffee beans to the stirring rotating shaft 6 so that the coffee beans do not jump off the tip of the stirring blade 9 and the base of the scattering blade 10 has a cross-sectional shape. Provide and configure.

前記下部焙煎研磨室３の上部開口部３ａの上方には、前記攪拌回転軸６の略真上に位置して下部焙煎研磨室３と連通する上部燻風室１２を設ける。上部燻風室１２は、粘土質の土を素焼きして形成した焙烙の内壁１３を有する四角筒形状に形成し、上部燻風室１２も下部焙煎研磨室３と同様に、図示は省略するがベルト状のステンレス等の金属部材により形成した取付部材を外周に巻き付け、取付部材をを介してフレーム１に取付ける。   Above the upper opening 3 a of the lower roasting and polishing chamber 3, there is provided an upper folding chamber 12 that is located almost directly above the stirring rotation shaft 6 and communicates with the lower roasting and polishing chamber 3. The upper folding chamber 12 is formed in a square tube shape having an inner wall 13 of roasting formed by clay-ceramic clay unglazed, and the upper folding chamber 12 is not illustrated but similar to the lower roasting polishing chamber 3 although not shown. An attachment member formed of a metal member such as a stainless steel is wound around the outer periphery and attached to the frame 1 via the attachment member.

上部燻風室１２の前記内壁１３には排気口１５を設ける。焙烙の内壁１３は厚さ３０ｍｍ程度に形成する。排気口１５は、前記撹拌体７の飛散翼１０がコーヒー豆を跳ね上げる回転上昇側の内壁１３に設け、後述する炭や石等の風味付部材１７からの燻風が上部燻風室１２内に十分に滞留するように構成する。   An exhaust port 15 is provided in the inner wall 13 of the upper folding chamber 12. The inner wall 13 of roasting is formed to a thickness of about 30 mm. The exhaust port 15 is provided on the inner wall 13 on the rotation rising side where the scattering blades 10 of the stirrer 7 splash the coffee beans, and the folding screen from the flavored member 17 such as charcoal or stone, which will be described later, is sufficiently in the upper folding chamber 12. It is comprised so that it may stay in.

即ち、上部燻風室１２内の容積は、単に広くするのではなく、縦に長く形成すると共に、前記撹拌体７の飛散翼１０がコーヒー豆を跳ね上げる回転上昇側の内壁１３に設けることにより、燻風が長く滞留するようにしている。   That is, the volume in the upper folding chamber 12 is not simply widened, but is formed to be long in the vertical direction, and the scattering blade 10 of the stirring body 7 is provided on the inner wall 13 on the rotation rising side to jump up the coffee beans, The folding screen stays for a long time.

１８は排気口１５に接続したパイプ、１９は排気ブロワ、２０は前記攪拌回転軸６を回転させるモータである。   18 is a pipe connected to the exhaust port 15, 19 is an exhaust blower, and 20 is a motor for rotating the agitation rotating shaft 6.

しかして、焙煎容器２の下部位置には所定の間隔を置いて、前記炭・石あるいは牡蠣や真珠貝等の貝殻等の加熱されると独自の香りを発生させる風味付部材１７を載置する載置用焙烙２２を着脱自在に取付ける。   Thus, a flavored member 17 that generates a unique scent when the charcoal, stone, shells such as oysters and pearl shells are heated is placed at a lower position of the roasting container 2. The mounting roast 22 to be attached is detachably attached.

載置用焙烙２２は、所謂焙烙といわれる粘土質の土を素焼きして厚さ３０ｍｍ〜５０ｍｍ程度の板部材２２Ａを形成し、この板部材２２Ａに丸や四角等の孔２２Ｂを形成し、載置用焙烙２２上に前記風味付部材１７を載置しうるように構成する。   The mounting roasting 22 unglazed clay so-called roasting is used to form a plate member 22A having a thickness of about 30 mm to 50 mm, and a hole 22B such as a circle or square is formed in the plate member 22A. The flavored member 17 can be placed on the placing roast 22.

載置用焙烙２２は、フレーム１に設けたステンレス等の金属材料で形成した載置用網２３上に載置する。載置用網２３は、実施例では、細かく切れ目を入れた金属板を引き伸ばして網目を形成した所謂ラス網により形成しているが、金属軸線を編んで形成した織り網でもよい。載置用網２３はフレーム１に設けた係合部２４に四周を係合載置して取付けているが、載置用網２３の取付構成は任意である。   The placement roast 22 is placed on a placement net 23 formed of a metal material such as stainless steel provided on the frame 1. In the embodiment, the placement net 23 is formed by a so-called lath net that is formed by stretching a finely cut metal plate to form a net, but may be a woven net formed by knitting metal axes. The mounting net 23 is mounted by being mounted on the engaging portion 24 provided on the frame 1 by engaging the four circumferences, but the mounting configuration of the mounting net 23 is arbitrary.

載置用焙烙２２の下方にはバーナ２５を設ける。バーナ２５と載置用焙烙２２は所定の間隔を置いて設け、バーナ２５の炎が前記風味付部材１７を直接焼かないようにする。   A burner 25 is provided below the mounting roast 22. The burner 25 and the mounting roast 22 are provided at a predetermined interval so that the flame of the burner 25 does not directly bake the flavored member 17.

２７は前記焙煎容器２の下部焙煎研磨室３にコーヒー豆を供給する供給ホッパー、２８は下部焙煎研磨室３よりコーヒー豆を排出する排出部、２９は排出部２８を直接または間接的に接続する冷却装置、３０は排出部２８のファン、３１は送風機である。   27 is a supply hopper for supplying coffee beans to the lower roasting and polishing chamber 3 of the roasting container 2, 28 is a discharge unit for discharging coffee beans from the lower roasting and polishing chamber 3, and 29 is a direct or indirect discharge unit 28. , A cooling device connected to, 30 a fan of the discharge unit 28, and 31 a blower.

（実施例の作用）
供給ホッパー供給ホッパー２７より生のコーヒー豆を投入し、バーナ２５を点火すると、バーナ２５の熱風は、焙烙の載置用焙烙２２を熱し、載置用焙烙２２の輻射熱により炭棒の風味付部材１７が焼かれ、炭焼きの香りの強い熱風となって、下部焙煎研磨室３の外周に多数設けた熱風通過孔５より下部焙煎研磨室３内に供給される。 (Operation of Example)
When the raw coffee beans are fed from the supply hopper supply hopper 27 and the burner 25 is ignited, the hot air of the burner 25 heats the roasting roaster 22 for roasting, and the flavoring member of the charcoal bar is radiated by the radiant heat of the mounting roaster 22 17 is baked and becomes hot air having a strong scent of charcoal grill, and is supplied into the lower roasting and polishing chamber 3 from hot air passage holes 5 provided on the outer periphery of the lower roasting and polishing chamber 3.

この場合、焙煎容器２の下部焙煎研磨室３は、粘土質の土を素焼きして形成した焙烙により構成し、しかも、底部は盲板の無孔部４に形成しているので、載置用焙烙２２からの輻射熱を、焙烙である下部焙煎研磨室３および上部燻風室１２により一層熱気を略均一に保持して、芯までふっくらとさせた良好な焙煎となる。   In this case, the lower roasting and polishing chamber 3 of the roasting container 2 is constituted by roasting formed by unglaring clay-like soil, and the bottom is formed in the non-porous portion 4 of the blind plate. The radiant heat from the roasting roaster 22 is kept in a more uniform manner by the lower roasting polishing chamber 3 and the upper roaster chamber 12 which are roasting, and the roasting is good with the fluff up to the core.

即ち、載置用焙烙２２からの輻射熱と、下部焙煎研磨室３および上部燻風室１２から輻射熱との二重の輻射熱により、コーヒー豆は焙煎される。   That is, the coffee beans are roasted by the double radiant heat of the radiant heat from the mounting roaster 22 and the radiant heat from the lower roasting polishing chamber 3 and the upper blast chamber 12.

しかして、下部焙煎研磨室３内のコーヒー豆は撹拌装置８の撹拌体７により攪拌され、下部焙煎研磨室３の内周に当たりながら焙煎および研磨される。   Thus, the coffee beans in the lower roasting and polishing chamber 3 are stirred by the stirring body 7 of the stirring device 8 and roasted and polished while hitting the inner periphery of the lower roasting and polishing chamber 3.

即ち、焙煎後のコーヒー豆は、固くてすぐに割れるが、焙煎中の加熱されたコーヒー豆は適度な弾力を有しているから、単に攪拌するだけでなく、飛散翼１０により跳ね飛ばすから、コーヒー豆同士の摩擦だけでなく、衝突するときの衝撃で表面が研磨され、表皮の除去が良好となる。   That is, the roasted coffee beans are hard and break immediately, but the heated coffee beans being roasted have an appropriate elasticity, so they are not only stirred but also splashed off by the scattering wings 10. Therefore, the surface is polished not only by the friction between the coffee beans but also by the impact at the time of collision, so that the removal of the skin becomes good.

したがって、表皮が付いたまま焙煎しないので、良好な焙煎となる。   Therefore, since roasting is not performed with the skin attached, the roasting is good.

また、除去された表皮が燃えると、異臭となって風味を低下させるが、本願では、載置用焙烙２２は、載置用焙烙２２上に炭材を置いた場合でも火の粉が、下部焙煎研磨室３の熱風通過孔５に届かないように、下部焙煎研磨室３に対して所定の間隔を置いて設けているから、風味付部材１７として炭材を載置用焙烙２２上においても、火の粉が下部焙煎研磨室３に入るのを抑制し、下部焙煎研磨室３内でコーヒー豆の表皮（チャフ）が焼かれて異臭が発生するのを防止し、風味を低下させない。   In addition, when the removed skin burns, it becomes a strange odor and lowers the flavor. However, in this application, even if the charcoal material is placed on the mounting roaster 22, the mounting roast 22 Since it is provided at a predetermined interval with respect to the lower roasting polishing chamber 3 so as not to reach the hot air passage hole 5 of the polishing chamber 3, the carbonaceous material is also placed on the loading roast 22 as the flavored member 17. In addition, it is possible to prevent the spark from entering the lower roasting and polishing chamber 3, prevent the coffee beans from being baked in the lower roasting and polishing chamber 3 and generating a foul odor, and not reducing the flavor.

しかして、焙煎容器２は下部焙煎研磨室３の上部開口部３ａの上部に、撹拌装置８の撹拌体７により跳ね飛ばされたコーヒー豆が入りうる上部燻風室１２を設け、且つ、上部燻風室１２の内壁１３に、炭や石等の風味付部材１７からの燻風が十分に滞留するように排気口１５を設けて構成しているから、下部焙煎研磨室３からの排気を利用して焙煎中のコーヒー豆を「燻製」のように風味付部材１７の香りで燻ることができ、香りを良好にした焙煎されたコーヒー豆が得られる。   Thus, the roasting container 2 is provided with an upper folding chamber 12 into which the coffee beans splashed by the stirring body 7 of the stirring device 8 can be placed above the upper opening 3a of the lower roasting polishing chamber 3, and Since the exhaust port 15 is provided in the inner wall 13 of the folding chamber 12 so that the folding screen from the flavored member 17 such as charcoal and stones is sufficiently retained, the exhaust from the lower roasting polishing chamber 3 is used. Then, the roasted coffee beans can be roasted with the scent of the flavored member 17 like “smoked”, and roasted coffee beans having a good scent are obtained.

この場合、バーナ２５と載置用焙烙２２とは、バーナ２５が載置用焙烙２２上の風味付部材１７を直接焼かないように所定の間隔を置いて設けているから、炭材を含めて風味付部材１７が短時間で燃えつきるのを抑制でき、焙煎中風味付部材１７からの香り（煙）の立ち上らせるのを長時間持続させることができる。   In this case, the burner 25 and the mounting roast 22 are provided at predetermined intervals so that the burner 25 does not directly bake the flavored member 17 on the mounting roaster 22. It is possible to suppress the flavoring member 17 from burning in a short time, and it is possible to maintain the scent (smoke) from the flavoring member 17 during roasting for a long time.

したがって、風味付部材１７の入れ替え回数が少なく、作業が容易となる。   Therefore, the number of replacements of the flavored member 17 is small, and the work becomes easy.

しかして、載置用焙烙２２がバーナ２５に対して所定間隔おいて設けていること、下部焙煎研磨室３の下面側が盲板の無孔部４に構成していること、上部燻風室１２の排気口１５の位置が載置用焙烙２２に対して遠いことから、風味付部材１７の炭の火の粉が焙煎容器２内に入るのを抑制する。   Thus, the mounting roasting 22 is provided at a predetermined interval with respect to the burner 25, the lower surface side of the lower roasting polishing chamber 3 is formed as a blind plate non-hole portion 4, and the upper folding chamber 12 Since the position of the exhaust port 15 is far from the mounting roast 22, the charcoal fire powder of the flavored member 17 is prevented from entering the roasting container 2.

そのため、従来あった炭から出る火の粉によるコーヒー豆の表皮（チャフ）の燃焼で生じる異臭を抑制でき、一層、風味豊かなコーヒー豆が得られる。   Therefore, it is possible to suppress the off-flavor produced by the burning of the coffee bean skin (chuff) caused by the sparks from the conventional charcoal, and a more flavorful coffee bean can be obtained.

また、排気口１５は、上部燻風室１２の長さ方向の中間位置にあるので、上部燻風室１２内を均等に吸引できるから、上部燻風室１２内の炭の香り（煙）は均等になって、下部焙煎研磨室３からの排気を利用したコーヒー豆の風味付部材１７の香り付けを良好にする。   Moreover, since the exhaust port 15 is in the middle position in the longitudinal direction of the upper folding chamber 12, the inside of the upper folding chamber 12 can be sucked evenly, so the charcoal scent (smoke) in the upper folding chamber 12 becomes uniform. Thus, the flavoring of the coffee bean-flavored member 17 using the exhaust from the lower roasting polishing chamber 3 is improved.

また、排気口１５は、上部燻風室１２の長さ方向の中間位置にあるので、上部燻風室１２内を均等に吸引して吸引むらを抑制するので、この点でも、コーヒー豆の表皮（チャフ）の吸引排出が良好となって、コーヒー豆の表皮（チャフ）の燃焼で生じる異臭の発生を抑制する。   Further, since the exhaust port 15 is located at an intermediate position in the length direction of the upper folding chamber 12, the inside of the upper folding chamber 12 is evenly sucked to suppress suction unevenness. ), And the generation of off-flavors caused by the combustion of the coffee bean skin (chaff) is suppressed.

焙煎装置の縦断側面図。The vertical side view of a roasting apparatus. 同正面図。The front view.

符号の説明Explanation of symbols

１…フレーム、２…焙煎容器、３…下部焙煎研磨室、３ａ…上部開口部、４…無孔部、５…熱風通過孔、６…攪拌回転軸、７…撹拌体、８…撹拌装置、９…撹拌翼、１０…飛散翼、１２…上部燻風室、１３…内壁、１４…天板、１５…排気口、１７…風味付部材、１８…パイプ、１９…排気ブロワ、２０…モータ、２２…載置用焙烙、２２Ａ…板部材、２２Ｂ…孔、２３…載置用網、２４…係合部、２５…バーナ、２７…供給ホッパー、２８…排出部、２９…冷却装置、３０…ファン、３１…送風機。   DESCRIPTION OF SYMBOLS 1 ... Frame, 2 ... Roasting container, 3 ... Lower roast polishing chamber, 3a ... Upper opening part, 4 ... Non-hole part, 5 ... Hot-air passage hole, 6 ... Stirring rotating shaft, 7 ... Stirring body, 8 ... Stirring Equipment: 9 ... Stirring blades, 10 ... Scattering blades, 12 ... Upper folding chamber, 13 ... Inner wall, 14 ... Top plate, 15 ... Exhaust port, 17 ... Flavored member, 18 ... Pipe, 19 ... Exhaust blower, 20 ... Motor 22 ... roasting for mounting, 22A ... plate member, 22B ... hole, 23 ... net for mounting, 24 ... engaging part, 25 ... burner, 27 ... supply hopper, 28 ... discharge part, 29 ... cooling device, 30 ... Fan, 31 ... Blower.

Claims (2)

混練した粘土質の土を乾燥させ、その後焼成して形成した多孔質の焙烙により、上部を開放した断面形状が半円筒形状の下部焙煎研磨室３を形成し、該下部焙煎研磨室３の上方位置に、前記下部焙煎研磨室３からの排気が所定時間滞留するように上部に排気口１５を設けた縦長の焙烙により形成した上部燻風室１２を設け、前記下部焙煎研磨室３下面側は無孔の無孔部４に形成し、中間より上方は全周に亘って多数の熱風通過孔５を形成し、該下部焙煎研磨室３内にはコーヒー豆を攪拌すると共に前記上部燻風室１２までコーヒー豆を跳ね上げる撹拌翼９を有する撹拌体７を設け、前記焙煎容器２の略下方位置には炭材・石あるいは牡蠣や真珠貝等の貝殻等の加熱されると独自の風味を発生させる風味付部材１７を載置する焙烙により形成した載置用焙烙２２を着脱自在に取付け、前記載置用焙烙２２の下方にはバーナ２５を設けたコーヒー豆の焙煎装置。 The lower roasting polishing chamber 3 is formed by drying the kneaded clay-like soil and then forming a lower roasting polishing chamber 3 having a semi-cylindrical cross section with the upper portion opened by porous roasting. An upper folding chamber 12 formed by vertical roasting provided with an exhaust port 15 in the upper part so that the exhaust from the lower roasting polishing chamber 3 stays for a predetermined time is provided above the lower roasting polishing chamber 3. The lower surface side is formed in a non-porous non-porous portion 4 and the upper part from the middle is formed with a large number of hot air passage holes 5 over the entire circumference, and the coffee beans are stirred in the lower roasting polishing chamber 3 and the above-mentioned When a stirring body 7 having a stirring blade 9 for jumping up coffee beans to the upper folding chamber 12 is provided, and a charcoal, stone, or a shell such as oyster or pearl shell is heated at a substantially lower position of the roasting container 2 It is formed by roasting on which the flavored member 17 that generates a unique flavor is placed. Mounting the mounting baking pan 22 removably, roasting equipment coffee beans having a burner 25 under the prior described 置用 baking pan 22. 混練した粘土質の土を乾燥させ、その後焼成して形成した多孔質の焙烙により、上部を開放した断面形状が半円筒形状の下部焙煎研磨室３を形成し、該下部焙煎研磨室３の上部開口部３ａの略直上位置に、前記下部焙煎研磨室３からの排気が所定時間滞留するように上部に排気口１５を設けた縦長の焙烙により形成した上部燻風室１２を設け、前記下部焙煎研磨室３下面側は無孔の無孔部４に形成し、中間より上方は全周に亘って多数の熱風通過孔５を形成し、該下部焙煎研磨室３内にはコーヒー豆を攪拌すると共に前記上部燻風室１２までコーヒー豆を跳ね上げる撹拌翼９を有する撹拌体７を設け、前記焙煎容器２の略下方位置には炭材・石あるいは牡蠣や真珠貝等の貝殻等の加熱されると独自の風味を発生させる風味付部材１７を載置する焙烙により形成した載置用焙烙２２を着脱自在に取付け、該載置用焙烙２２は載置用焙烙２２上に炭材を置いた場合でも火の粉が前記下部焙煎研磨室３の熱風通過孔５に届かないように下部焙煎研磨室３に対して所定の間隔を置いて設け、前記載置用焙烙２２の下方には、該載置用焙烙２２上の前記風味付部材１７を直接焼かないように所定の間隔を置いてバーナ２５を設けたコーヒー豆の焙煎装置。 The lower roasting polishing chamber 3 is formed by drying the kneaded clay-like soil and then forming a lower roasting polishing chamber 3 having a semi-cylindrical cross section with the upper portion opened by porous roasting. An upper folding chamber 12 formed by vertical roasting provided with an exhaust port 15 in the upper part so that the exhaust from the lower roasting polishing chamber 3 stays for a predetermined time is provided at a position almost directly above the upper opening 3a of the upper opening 3a, The lower roasting and polishing chamber 3 is formed with a non-porous non-porous portion 4 on the lower surface side, and a number of hot air passage holes 5 are formed over the entire circumference from the middle to the inside of the lower roasting and polishing chamber 3. A stirring body 7 having stirring blades 9 for stirring the beans and jumping up the coffee beans to the upper folding chamber 12 is provided, and a shell such as charcoal, stone, oysters or pearl shells is provided at a substantially lower position of the roasting container 2. A flavored member 17 that generates a unique flavor when heated or the like is placed. A mounting roaster 22 formed by roasting is detachably attached, and even if the charcoal material is placed on the mounting roaster 22, the burning roast is hot air passage hole 5 of the lower roasting polishing chamber 3. Is provided at a predetermined interval with respect to the lower roasting polishing chamber 3 so that the flavored member 17 on the mounting roast 22 is not directly baked below the mounting roast 22. A coffee bean roasting apparatus provided with a burner 25 at predetermined intervals.
JP2004327750A 2004-10-27 2004-11-11 Apparatus for roasting coffee bean Pending JP2006149204A (en)

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101277457B1 (en) * 2011-06-20 2013-06-27 박중희 Coffee Roaster
WO2014038759A1 (en) 2012-09-04 2014-03-13 Posco Ferritic lightweight high-strength steel sheet having excelent stiffness and ductility, and method of manufacturing the same
KR101455384B1 (en) * 2007-10-19 2014-11-12 박원도 Automatic roasting machine
KR20160051255A (en) * 2014-11-03 2016-05-11 정정모 A Cooling device for roasting coffee beans
WO2018213909A1 (en) * 2017-05-26 2018-11-29 Jaf Inox Indústria De Máquinas De Chocolates S.A. Equipment for processing almonds
JP2021007361A (en) * 2019-07-02 2021-01-28 テクノワールド株式会社 Roaster
WO2021124978A1 (en) 2019-12-18 2021-06-24 穴織カーボン株式会社 Roaster/roasting device and roasting method

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Publication number Priority date Publication date Assignee Title
JPH07255446A (en) * 1994-03-22 1995-10-09 Takao Nishikawa Coffee bean roaster
JPH11318408A (en) * 1998-05-15 1999-11-24 Yodogawa Engineering Kk Coffee bean roaster
JP2003169654A (en) * 2001-12-05 2003-06-17 Yodogawa Engineering Kk Apparatus for roasting coffee bean

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH07255446A (en) * 1994-03-22 1995-10-09 Takao Nishikawa Coffee bean roaster
JPH11318408A (en) * 1998-05-15 1999-11-24 Yodogawa Engineering Kk Coffee bean roaster
JP2003169654A (en) * 2001-12-05 2003-06-17 Yodogawa Engineering Kk Apparatus for roasting coffee bean

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR101455384B1 (en) * 2007-10-19 2014-11-12 박원도 Automatic roasting machine
KR101277457B1 (en) * 2011-06-20 2013-06-27 박중희 Coffee Roaster
WO2014038759A1 (en) 2012-09-04 2014-03-13 Posco Ferritic lightweight high-strength steel sheet having excelent stiffness and ductility, and method of manufacturing the same
KR20160051255A (en) * 2014-11-03 2016-05-11 정정모 A Cooling device for roasting coffee beans
KR101641575B1 (en) 2014-11-03 2016-07-29 정정모 A Cooling device for roasting coffee beans
WO2018213909A1 (en) * 2017-05-26 2018-11-29 Jaf Inox Indústria De Máquinas De Chocolates S.A. Equipment for processing almonds
JP2021007361A (en) * 2019-07-02 2021-01-28 テクノワールド株式会社 Roaster
WO2021124978A1 (en) 2019-12-18 2021-06-24 穴織カーボン株式会社 Roaster/roasting device and roasting method

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