Roasting equipment

Abstract

To provide a piece of roasting equipment which has a simple structure by taking into consideration of an environment and an energy cost, which in addition can evenly heat to a center part of a roasted item even a roasted item has a hard and multilayer construction like coffee green beans, and which has low variability in a roast degree as an aggregation of coffee beans.SOLUTION: A piece of roasting equipment includes: a carbon material-made cylindrical body constituting a roasting chamber for storing an edible plant material for roasting; heating means which is heating means for heating the carbon material-made cylindrical body and which is installed to get into contact with the carbon material-made cylindrical body; and blowing means which supplies an air stream capable of circulating the edible plant material in the roasting chamber. The blowing means is a combination with the blower and an air duct which can deliver into the roasting chamber the air stream delivered from the blower. The air duct is desirably arranged so that an air stream to become a tornado flow can be formed.SELECTED DRAWING: Figure 6

Description

[Technical field]

[0001] The present invention relates to a roasting device used for roasting edible plant materials that can be roasted to produce food, such as beans such as coffee beans and cocoa beans, and tea leaves such as roasted green tea. [Background technology]

[0002] Beans (coffee beans, cocoa beans, etc.), seeds (sesame seeds, sunflower seeds, etc.), nuts (walnuts, almonds, ginkgo nuts, etc.), and tea leaves (hojicha, etc.) become suitable for consumption through a roasting process. Roasting is a type of heating process in which food is heated and dried without using oil or water as a heat medium. Roasting changes the chemical properties of the proteins in the food, which changes its flavor.

[0003] In the case of coffee beans, the degree of roasting has a large effect on the taste and aroma, so it is important to adjust the heating temperature in the roasting process. Furthermore, in a cluster such as coffee beans, it is required that the beans roasted at the same time are roasted equally, that is, that there is little variation in the degree of roasting.

[0004] Conventionally, a skilled roaster would adjust the temperature and roasting time while checking the aroma, sound, and appearance of the beans during roasting. There is a demand for a roasting device that can roast without relying on the five senses of such a skilled roaster. Therefore, various proposals have been made for roasting machines or roasting devices, including heating means, temperature adjustment means, and drive mechanisms for stirring, rotating, shaking, etc.

[0005] Roasting equipment commonly used consists of a rotating container or drum called the roasting chamber, which is heated directly with a flame from a gas stove or gas burner (direct flame type), heated by passing hot air through the roasting chamber (hot air type), or a combination of hot air and flame (semi-hot air type).

[0006] However, due to the recent demand for carbon neutrality, there is a demand for heating means that do not use flames for roasting equipment, and for hot air heating roasting equipment, devices that use air heating means other than combustion as a hot air generation means have been proposed.

[0007] For example, there are roasters that use a superheated steam generating means (JP Patent Publication No. 2007-143550: Patent Document 1), roasters that use microwave heating such as a microwave oven (for example, JP Patent Publication No. 2001-204451 (Patent Document 2)), roasters equipped with microwave heating and a means for stirring the material to be roasted in a roasting container (JP Patent Publication No. 2005-137303 (Patent Document 3)), and roasters that combine hot air and microwave heating (JP Patent Publication No. 2021-500067 (Patent Document 4)).

[0008] Japanese Patent No. 4847622 (Patent Document 5) proposes a roasting device that uses a combination of a blower and an electric heater as a hot air generating means, and sprays the generated hot air into a roasting chamber (roasting container) through a nozzle. In this document, the roasting chamber is fixed, and the beans in the roasting chamber are circulated by a hot air current. The roasting chamber is made of heat-resistant glass, so that the state of the beans in the roasting chamber can be observed.

[0009] Furthermore, Patent No. 6679302 (Patent Document 6) proposes placing an infrared sensor outside a glass roasting container to receive infrared rays from the object to be roasted, thereby detecting the temperature of the object itself and controlling the temperature of the heating means (heater).

[0010] Meanwhile, various roasting devices have been proposed that utilize far-infrared rays to obtain a rich flavor even from hard roasted materials such as coffee beans. For example, WO2021 / 124978 (Patent Document 7) proposes using a graphite drum in the roasting container that serves as the roasting chamber. Patent Document 7 discloses that a roasting device using a graphite drum and direct flame or hot air heating has a better flavor than a roasting device using a glass or metal roasting chamber, possibly due to the far-infrared effect of the graphite drum, which allows the beans to be heated more uniformly and evenly, and even to the inside of the beans. [Prior art documents] [Patent documents]

[0011] [Patent Document 1] Patent No. 2007-143550 [Patent Document 2] JP 2001-204451 A [Patent Document 3] JP 2005-137303 A [Patent Document 4] Special Publication No. 2021-500067 [Patent Document 5] Patent No. 4847622 [Patent Document 6] Patent No. 6679302 [Patent Document 7] WO2021 / 124978 Summary of the Invention [Problem to be solved by the invention]

[0012] Microwave heating utilizes the heat generated by the roasted object itself. As with coffee beans, various reactions occur depending on the heating temperature, so it is generally difficult to control the temperature to prevent overheating.

[0013] Heating with superheated steam has the advantage of being able to heat quickly and uniformly, but the generation of superheated steam has the problem that the energy costs are higher than that of combustion gas, and precise temperature control of the roasted goods is generally difficult.

[0014] In this regard, with the hot air heating proposed in Patent Documents 5 and 6, the temperature inside the roasting chamber can be controlled by controlling the heater temperature. However, the roasting devices proposed in Patent Documents 5 and 6 use a glass container as the roasting chamber. Since glass has low thermal conductivity, heating the inside of the beans using hot air poses problems in terms of productivity and energy costs.

[0015] On the other hand, Patent Document 7, which discloses a roasting device using a graphite drum, employs a hot air or direct flame heating method. Such heating methods cannot meet the recent demand for carbon neutrality. Patent Document 7 proposes an induction heating method as a heating method that does not use combustion gas, but does not disclose in detail the relationship between the graphite drum, which is attached so as not to interfere with the rotation of the drum, and the rotating drum.

[0016] The present invention has been made in consideration of the above-mentioned circumstances, and its object is to provide a roasting device that has a simple structure that takes into consideration the environment and energy costs, and that can evenly heat evenly to the center even when roasting hard, multi-layered objects such as green coffee beans, thereby producing little variation in the degree of roasting of a group of coffee beans. [Means for solving the problem]

[0017] The inventors conducted extensive research into heating means, stirring means, and roasting containers in order to provide a roasting device that can easily control the heating temperature and reduce uneven roasting without using gas combustion as a heating means, and arrived at the present invention.

[0018] That is, the roasting device of the present invention has the following embodiments. (1) A roasting apparatus comprising: a carbonaceous cylinder constituting a roasting chamber for accommodating edible plant material to be roasted; a heating means for heating the carbonaceous cylinder, the heating means being attached so as to be in contact with the carbonaceous cylinder; and a blowing means for supplying an air current capable of circulating the edible plant material within the roasting chamber.

[0019] (2) The roasting apparatus according to the above embodiment (1), wherein the heating means is a first heater embedded in the carbon material cylinder.

[0020] (3) The roasting apparatus according to the above embodiment (1) or (2), wherein the air blowing means is a combination of a blower and an air duct that can send the airflow blown from the blower into the roasting chamber, and the air duct includes a passage that penetrates the carbon material cylinder so that the airflow can pass through the carbon material cylinder and flow into the roasting chamber.

[0021] (4) In the roasting apparatus of the above (3), the passage provided through the carbonaceous cylinder comprises a main air flow passage penetrating the wall surface of the carbonaceous cylinder in the height direction of the cylinder, and an air outlet for discharging an air flow from the main air flow passage into the roasting chamber.

[0022] (5) In the roasting apparatus according to the above aspect (4), the main air blowing passage is disposed so that the air flow can form a tornado flow.

[0023] (6) The roasting device according to the above aspect (3), wherein a second heater for heating the air from the blower is disposed in the air passage.

[0024] (7) A roasting apparatus having any one of the above configurations (1) to (6), in which a collecting section for roasted materials is attached to the lower end of the roasting chamber, and a movable holding plate is attached to the bottom surface of the carbon material cylinder so as to transfer the roasted materials to the collecting section.

[0025] (8) A roasting apparatus having any one of the configurations (1) to (7) above, wherein the air blowing means is disposed on the lower end side of the carbonaceous cylinder, and a powder separating means is provided above the carbonaceous cylinder for separating dust of the edible plant material produced by roasting.

[0026] (9) The roasting apparatus according to any one of the above (1) to (8), wherein the air blowing means comprises: a blower; an air blowing passage through which the airflow discharged from the blower can be sent into the roasting chamber; a suction passage through which the air in the collection section can be sucked in by the blower; and a switching means for switching between the air blowing passage and the suction passage. Effect of the Invention

[0027] In the roasting device of the present invention, the roasting chamber is made of a carbon material that has high thermal conductivity and can radiate far-infrared rays, so the roasted object is heated by the hot air and far-infrared rays flowing through the roasting chamber. By using far-infrared heating in combination, it is possible to heat the inside of the object to be roasted, which has a multi-layered structure such as green coffee beans, and thus a roast with a rich flavor can be achieved. In addition, by making the hot air flowing inside the roasting container into a tornado flow, the beans in the roasting chamber can be stirred efficiently, and combined with the far-infrared heating from the roasting chamber made of carbon material, uneven roasting of the group of roasted items can be reduced. [Brief description of the drawings]

[0028] [Figure 1] FIG. 2 is a schematic diagram showing the configuration of one embodiment of a cylindrical roasting section used in the roasting device of the present invention. [Diagram 2] FIG. 2 is a schematic diagram for explaining another operating state of the roasting unit of the embodiment shown in FIG. 1. [Diagram 3] FIG. 2 is a top view of the cylindrical roasting chamber shown in FIG. [Figure 4] FIG. 4 is a cross-sectional view (view taken along line AA) of the cylindrical roasting chamber shown in FIG. 3 in the height direction. [Diagram 5] FIG. 1 is a schematic diagram showing the configuration of one embodiment of a cartridge type heater. [Figure 6]FIG. 1 is a block diagram showing a configuration of an embodiment of a roasting device of the present invention. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0029] The roasting apparatus of the present invention comprises a carbonaceous cylinder constituting a roasting chamber for accommodating edible plant material to be roasted; heating means for heating the carbonaceous cylinder, the heating means being attached so as to be in contact with the carbonaceous cylinder; and air blowing means for supplying an air current capable of circulating the edible plant material within the roasting chamber.

[0030] An embodiment of a roasting section which is the main part of the roasting device of the present invention will be described with reference to Figs. 1 to 4.

[0031] The roasting section 100 shown in FIG. 1 is composed of a carbon cylinder 1 which constitutes a roasting chamber 1A, and a collector 2 which is attached to the lower end of the carbon cylinder 1 and constitutes a collecting section 2A in which the roasted material is collected.

[0032] The top surface of the collecting body 2 and the bottom surface of the cylindrical body 1 have approximately the same diameter, and the roasting chamber 1A and the collecting section 2A are separated by a holding plate 3. The holding plate 3 is journalled on the wall of the cylinder 1 so that it can move between a horizontal position during roasting (see FIG. 1) and an inclined position (see FIG. 2) after roasting so that the roasted product can be transferred (dropped) into the collecting section 2A.

[0033] The wall surface of the cylinder 1 is provided with a through passage 9 which serves as a main air flow passage that penetrates the wall surface of the carbon material cylinder 1 in the height direction, and a communication hole 10 which serves as an air hole that connects the through passage 9 to the inside of the roasting chamber 1A and discharges the air flow from the main air flow passage.

[0034] As shown in Figure 3, the through passages 9 are drilled in four places at equal intervals in the circumferential direction, and the four through passages 9a, 9b, 9c, and 9d are arranged so that they form the vertices of a square on a cut surface in the circumferential direction (direction perpendicular to the height direction).

[0035] Each through passage 9a, 9b, 9c, 9d is connected to the inside of the cylinder 1 (roasting chamber 1A) and has communication holes 10a, 10b, 10c, 10d which serve as air holes to the roasting chamber 1A (see FIG. 4). It is preferable that 5 to 16 communication holes 10, and preferably 8 to 12 communication holes 10 are arranged in a row at equal intervals in the height direction per through passage.

[0036] Further, deep holes 11 for accommodating a stick-type heater, which is the first heater, are drilled in the wall surface of the cylinder 1, and these deep holes 11 serve as stick-type heater accommodating sections 11. In the configuration of the roasting section 100, the stick-type heater accommodating sections 11 are drilled in six places at equal intervals in the circumferential direction.

[0037] The inner diameter of the through passage 9 is usually 10 to 25 mm, preferably 15 to 20 mm. The hole diameter of the communication hole 10 is usually 4 to 10 mm, preferably 6 to 8 mm. If the communication hole 10 is too narrow, the flow rate of the discharged air becomes fast, which tends to cause localized heating. On the other hand, if the communication hole 10 is too wide, the number of communication holes 10 becomes insufficient in relation to the height of the cylinder 1, and there is a risk that the generation of a tornado flow based on the air blown (blowout flow) from each communication hole 10 will be insufficient.

[0038] The carbon material cylinder 1 constituting the roasting section 1A has a bulk density of 1.2 to 2.2 g / cm 3 and preferably 1.3 to 2.0 g / cm 3 , more preferably 1.5 to 1.9 g / cm 3 The thermal conductivity at 25°C is 60 W / m K or more, preferably 80 W / m K or more, and more preferably 100 W / m K or more, and the upper limit is usually preferably 200 W / m K or less.

[0039] Examples of such carbon materials include graphite, carbon fiber reinforced carbon composite materials (CC composites), glassy carbon (non-graphitized carbon obtained by carbonizing thermosetting resins such as phenolic resins), and porous carbon (porous carbon graphite), and among these, graphite and CC composites are preferred, and graphite is more preferred. As graphite, in addition to natural graphite and artificial graphite, charcoal, pitch, carbonized synthetic resins, and the like can be used.

[0040] Artificial graphite satisfying the above ranges of bulk density and thermal conductivity is available on the market. The cylinder 1 having the above-mentioned configuration can be manufactured by cutting a block of artificial graphite that has been primarily molded into a desired shape to a specified dimension. When it is made of a CC composite, the required processing may be carried out after the composite material is thermoset and molded, or the required processing may be carried out in a semi-cured state, and then the composite material may be fully cured to give the desired shape.

[0041] In addition, the inner and outer wall surfaces of the cylinder 1 that constitutes the roasting chamber 1A may be coated with a ceramic coating such as alumina, silica, or zirconia, a glass coating, a glassy carbon coating, a polysiloxane-based heat-resistant coating, or a pyrolytic carbon graphite coating, as necessary.

[0042] The thickness of the cylinder 1 is not particularly limited, but is usually 20 to 50 mm, preferably 20 to 30 mm. If it is too thin, it becomes difficult to embed the stick-type heater. On the other hand, if it is too thick, the amount of heat required for heating increases, so from the viewpoint of energy saving, the thickness should be sufficient to provide the heater housing, the through passage, and the communication hole.

[0043] The shape of the collecting body 2 is not particularly limited, but in the roasting section 100 shown in Figures 1 and 2, it is a cone shape obtained by cutting a cylinder at an angle. In the cone-shaped collecting body 2, as shown in Figure 2, when the holding plate 3 is in a tilted state, an outlet 5 is provided for taking out the roasted products transferred from the roasting chamber, and the outlet 5 can be opened and closed by an opening and closing door 5a.

[0044] An inlet 4 is provided on the inclined surface of the conical collecting body 2 at a position corresponding to the center of the bottom surface of the roasting chamber 1A, for blowing in an air flow for heating and circulating the edible plant material to be roasted in the roasting chamber 1A.

[0045] There is no particular limitation on the material of the collection body 2. It may be made of the same material as the cylindrical body 1 constituting the roasting section 1A, or it may be made of a metal such as iron or SUS, for ease of mounting the cylindrical body 1 and processing the outlet 5, etc.

[0046] The holding plate 3 is perforated with many small holes 3a so as to prevent the air pressure difference between the roasting chamber 1A and the collecting section 2A from becoming too large.

[0047] There is no particular limitation on the material of the holding plate 3. It may be made of the same material (carbon material) as the cylindrical body 1 constituting the roasting section 1A, or it may be made of the same metal as the collecting body 2 for ease of mounting the cylindrical body 1 and processing the outlet 5, etc.

[0048] An example of the heater (first heater) accommodated in the heater accommodating section 11 is a cartridge-type heater 12 as shown in Fig. 5. The cartridge heater shown in Fig. 5 has a columnar heating element 12a, such as a nichrome wire, which generates heat when an electric current is applied, inserted into a cylindrical outer tube 12b, and has a lead wire 12c extending from it for supplying power to the heating element. The lead wire 12c is extended to the top surface of the cylinder 1.

[0049] Furthermore, the top surface of the cylinder 1 is closed by a lid 6. The lid 6 that closes the top surface of the cylinder 1 is provided with an exhaust duct and an exhaust port 7 for discharging dust and roasted residue generated during roasting. The lid 6 is preferably made of a carbon material similar to the material of the roasting chamber 1A, and may be made of a metal from the viewpoints of ease of processing and strength.

[0050] The top side of the through passage 9 is blocked by the lid 6, but a portion corresponding to the opening of the heater accommodating section 11 is left open so that a lead wire 12c for heating the heater accommodated in the heater accommodating section 11 can be pulled out.

[0051] [Roasting equipment] Next, one embodiment of the configuration of a roasting device including roasting section 100 having the above configuration will be described with reference to FIG.

[0052] The roasting apparatus shown in FIG. 6 is composed of a roasting section 100 having the above-described configuration; a blowing section 200 equipped with a blowing means for blowing an air flow (hot air) to the inlet 4; a separating section 300 for collecting the residue generated during roasting (mainly chaff when the edible plant material to be roasted is coffee beans); and a hopper 30 for supplying the edible plant material to the roasting chamber 1A and a receiving section (chute) 40 for receiving the roasted material from the collecting section 2A.

[0053] The air blowing section 200 is equipped with a blower 20, a heater (second heater) 21 that heats the air flowing into the roasting chamber 1A, an air volume control valve 22 provided in an air blowing path connected to the inlet 4 in order to adjust the amount of air blown to the inlet 4, and a three-way switching valve 23 that selectively switches the airflow from the blower 20 to cool the heater 21 or the roasted goods collected in the receiving section 40.

[0054] The heater 21 preferably includes a temperature adjustment means (temperature adjustment controller: not shown). The temperature adjustment means is preferably electrically or electronically connected to a temperature sensor (not shown) attached to the cylinder 1 .

[0055] The separation section 300 is connected to the exhaust port 7 located in the center of the lid 6 that closes the top surface of the roasting chamber 1A, and is equipped with a cyclone 31 that separates powder (chaff) mixed in the exhaust flow discharged from the exhaust port 7, a suction fan 32 that sends the exhaust flow to the cyclone 31, and a cock 33 that adjusts the exhaust flow rate and whether or not to exhaust air.

[0056] The cock 33 may be a lever that selectively switches between a supply passage communicating with the hopper 30 and a suction passage connected to the suction fan 32 .

[0057] [How to use the roasting device] Next, a method for roasting coffee beans as a representative example of an object to be roasted using the roasting apparatus shown in FIG. 6 will be described. First, as shown in Figure 1, with the holding plate 3 set horizontally, the cylinder 1 is heated by passing electricity through the cartridge-type heater 12. Once the cylinder 1 has been heated to a predetermined temperature, green coffee beans are supplied from the hopper 30 to the roasting chamber 1A.

[0058] A predetermined amount of green coffee beans is added, and the blower 20 and heater 21 are operated to blow hot air into the roasting chamber 1A.

[0059] Hot air blown in from inlet 4 passes through passage 9 and communication holes 10 of cylinder 1 and is blown into roasting chamber 1A. Here, the hot air blown out from communication holes 10 (10a, 10b, 10c, 10d) which serve as air holes to roasting chamber 1A is blown into roasting chamber 1 in the direction shown by the black arrow in FIG. The air currents blown out from the four vertices of the square in the direction of the thick black arrows swirl around inside the roasting chamber 1A and become ascending air currents, creating a tornado flow within the roasting chamber 1A. This tornado flow causes the coffee beans in the roasting chamber 1A to circulate within the roasting chamber 1A. At the same time, hot air is blown in through the minute holes 3a in the holding plate 3 within the range of the air pressure difference.

[0060] In the roasting chamber 1A, the coffee beans are heated and roasted while being circulated by the heated cylinder 1 and the tornado flow of hot air. Roasting conditions such as heating time (roasting time) and air volume are set appropriately depending on the type of coffee beans, the type of carbon material of the cylinder 1 that constitutes the roasting chamber 1A, the size of the cylinder 1, and other factors such as the configuration of the roasting apparatus and the type of roasted object.

[0061] By operating the suction fan 32 and cyclone 31 during roasting, air is sucked into the roasting chamber 1A and the raw bean residue is collected by the cyclone 31. This allows chaff and other substances generated by the roasting to be separated and removed, eliminating the need to clean the cylinder 1 after roasting and shortening the roasting interval. The blowing flow rate and blowing force during roasting can be adjusted by opening and closing the cock 33.

[0062] At the end of the roasting stage, the holding plate 3 is tilted to allow the roasted beans in the roasting chamber 1A to fall into the collection section 2. At this time, the door 5a is opened and the roasted beans are collected by the chute 40 from the outlet 5. During collection, the discharge direction of the three-way valve 23 is switched from the second heater 21 to the open side, allowing the blower 20 to suck in the heat of the roasted beans and cool them.

[0063] Other Embodiments In the above embodiment, the roasting chamber is configured with a cylinder made of a carbon material, but it may be a tube having a shape other than a cylinder (for example, a prism).

[0064] In addition, in the cylindrical body 1, the configuration for generating a tornado flow is a combination of four through passages 9a, 9b, 9c, and 9d and communication holes 10a, 10b, 10c, and 10d, but the present invention is not limited to this. Also, the arrangement pattern of the through passages may be any pattern that can generate a tornado flow, and is not limited to the patterns shown in Figures 3 and 4.

[0065] Furthermore, in the roasting apparatus of the present invention, the means for generating a tornado flow is configured to have multiple rows of through passages in the height direction of the cylinder, through which the airflow is blown into the cylinder from the vertices of a rectangle inscribed within the cylinder, but the present invention is not limited to this and other vortex flow generating means may be used.

[0066] 6, the air blown from blower 20 is hot air heated by heater 21 and blown into roasting chamber 1A, but an air conditioner equipped with a temperature adjustment means may be used instead of heater 21. In this case, either cold air or hot air can be blown into roasting chamber 1A, and by blowing in hot air during roasting and cold air after roasting, roasting chamber 1A can be cooled in a short time, shortening the roasting interval.

[0067] 6, three-way valve 23 is used in blower section 200 to cool the roasted material collected in receiver 40, but the roaster of the present invention is not limited to this configuration. Blower section 200 may be configured to be a blower, and the airflow blown by the blower may be heated and sent into the roasting chamber.

[0068] The roasting device of the present invention having the above-mentioned configuration uses hot air as a heating means, and also heats the roasted objects with far infrared rays by constructing the roasting chamber with a carbon material having excellent thermal conductivity. Therefore, even if the roasted object is a bulky lump with a multi-layered structure such as green coffee beans, the infrared rays can penetrate through the fine holes in the beans to the center of the beans, so that the beans can be heated to the center without excessively heating the surface. This means that the difference in the thermal energy received depending on the position and state of the beans in the roasting chamber is small, and therefore the variation in the roasting degree of the roasted objects in the same batch can be suppressed in the aggregate of the roasted objects.

[0069] Furthermore, because the roasting device of the present invention uses a tornado flow to stir the roasted materials, the cylinder that constitutes the roasting chamber can be used in a stationary state, which eliminates the need for a drive mechanism and drive energy to rotate the cylinder, simplifying the device and being advantageous in terms of energy savings.

[0070] In addition, in the past, in order to perform sufficient roasting using only hot air, a large amount of energy was required to generate the hot air, which tended to hinder energy conservation. However, in the present invention, a carbon material with excellent thermal conductivity is directly heated by a heater embedded in the cylinder, so it is possible to prevent the air in the roasting chamber 1A from cooling down. Therefore, it is easy to maintain the hot air temperature in the roasting chamber by the heat of the cylinder. In this sense, the adjustment of the programming of roasting conditions (temperature control) becomes easier and less susceptible to the influence of the ambient temperature, environmental temperature, etc. [Industrial Applicability]

[0071] The roasting apparatus of the present invention is a carbon-neutral roasting apparatus that utilizes direct heating of the carbon cylinder that constitutes the roasting chamber and heating with hot air as its heating method. Since the items to be roasted are stirred using hot air for heating, there is no need to provide a rotation mechanism for the cylinder that makes up the roasting chamber, allowing for a simple configuration which is advantageous for saving energy. Furthermore, because the roasting chamber is made of carbon materials, it is possible to heat a group of objects to be roasted, such as coffee beans, which have a multi-layered structure, almost uniformly without the need for frequent heat adjustment or stirring of the objects to be roasted, as is done by an experienced worker. Therefore, it is useful for obtaining roasted beans with rich flavors using a roasting device that automatically adjusts roasting conditions such as temperature and time. [Explanation of symbols]

[0072] 1 Carbon material cylinder 1A Roasting Room 2. Collection 2A Collection Section 3 Holding plate 4. Air Inlet 5. Roasted goods outlet 6 Lid 7. Exhaust port 9 Main air flow channel (through channel) 10 Ventilation hole (communication hole) 11 Heater housing 12 Cartridge type heater (first heater) 20 Blower 21 Heating means (second heater) 22 Air flow control means (air flow control valve) 23 Air flow switching means (three-way valve) 30 Hopper 31 Cyclone 32 Intake fan 40 Shoot (receiving part) 100 Roasting Department 200 Blower 300 Waste collection section

Claims

1. a cylinder made of a carbon material constituting a roasting chamber for containing the edible plant material to be roasted; A heating means for heating the carbon material cylinder, the heating means being attached so as to be in contact with the carbon material cylinder; and a blowing means for supplying an air flow capable of circulating the edible plant material in the roasting chamber; A roasting device equipped with

2. 2. The roasting apparatus according to claim 1, wherein the heating means is a first heater embedded in the carbon material cylinder.

3. The air blowing means is a combination of a blower and an air duct that can send the airflow blown from the blower into the roasting chamber, 3. The roasting apparatus according to claim 1, wherein the air passage includes a passage extending through the carbonaceous cylinder so that the air flow can pass through the carbonaceous cylinder and flow into the roasting chamber.

4. 4. The roasting apparatus according to claim 3, wherein the passage extending through the carbonaceous cylinder comprises a main air flow passage penetrating a wall surface of the carbonaceous cylinder in a height direction of the cylinder, and an air blowing hole for blowing an air flow from the main air flow passage into the roasting chamber.

5. The roasting apparatus according to claim 4 , wherein the main air flow passage is disposed so that the air flow can form a tornado flow.

6. 4. The roasting apparatus according to claim 3, further comprising a second heater disposed in the air passage for heating the air from the air blower.

7. A roasting material collecting section is attached to the lower end of the roasting chamber, 3. The roasting apparatus according to claim 1, wherein a movable holding plate is attached to a bottom surface of the carbonaceous cylinder so as to transfer the roasted material to the collecting section.

8. The air blowing means is disposed on the lower end side of the carbon material cylinder, 3. The roasting apparatus according to claim 1, further comprising a powder separating means disposed above the carbonaceous cylinder for separating powder of the edible plant material produced by roasting.

9. 8. The roasting apparatus according to claim 7, wherein the air blowing means comprises: a blower; an air blowing passage through which the airflow discharged from the blower can be sent into the roasting chamber; a suction passage through which the air in the collection section can be sucked in by the blower; and a switching means for switching between the air blowing passage and the suction passage.

Images