Coffee beans roasting device and coffee beans roasting method

Abstract

To provide a coffee beans roasting device and a coffee beans roasting method, capable of easily realizing for example at home or in a shop a degree of roasting corresponding to (suitable for) a taste desired by a user while preventing uneven roasting from occurring.SOLUTION: A coffee beans roasting device 10 includes: a roasting room RS mounted with a container 80 that stores therein coffee raw beans; a heating section 21 that heats and roasts the raw beans in the container 80; a measurement section 31 that measures a weight change of the raw beans roasted by the heating section 21; a blower section 23 that blows in toward the inside of the container 80 from above the roasting room RS and agitates the raw beans in the container 80; and a filter section 26 that captures chaff that is produced when the raw beans are roasted by the heating section 21 or are agitated by the blower section 23.SELECTED DRAWING: Figure 2

Description

[Technical Field]

[0001] The present invention relates to a coffee bean roaster and a coffee bean roasting method that are primarily used at home. [Background technology]

[0002] Conventionally, there has been known a home coffee bean roasting device that includes a roasting chamber for storing coffee beans, a hot air supply device for supplying hot air to the roasting chamber, and a collection chamber for collecting coffee bean husks (see, for example, Patent Document 1).

[0003] In this type of device, the collection chamber is connected to the roasting chamber, and a first bean outlet that communicates with the outside is provided at the bottom of the roasting chamber, and an openable chamber door is provided at the first bean outlet.This device is said to be convenient because it allows roasted coffee beans to be removed without manually lifting and tilting the entire device. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Special Publication No. 2022-524565 Summary of the Invention [Problem to be solved by the invention]

[0005] However, the device in Patent Document 1 does not allow adjustment of the degree of roasting. Furthermore, the device in Patent Document 1 is designed to simply blow hot air into the roasting chamber, which may result in insufficient stirring of the green coffee beans during roasting, resulting in uneven roasting.

[0006] When roasting green coffee beans, it is important to properly manage the roast level (roast degree) and to prevent uneven roasting. Coffee taste is influenced by the roast level. For example, lowering the roast level (light roasting) tends to result in less bitterness and more acidity, while increasing the roast level (dark roasting) tends to result in less acidity and more bitterness. Roasting green coffee beans requires heating to a level that causes them to burn, and it is believed that uneven roasting is caused by the state of contact between the green beans and the surface of the roasting container. For this reason, the stirring process is also important in roasting.

[0007] The management of roasting of coffee beans is generally considered to be best done by artisans or experts, to the extent that the term "roaster" exists, and it is said that the taste of coffee varies greatly depending on the skill of the artisan. To achieve a uniform roasting level that corresponds to the desired flavor, it is said that the exceptional skills and techniques of an artisan are required.

[0008] On the other hand, it is desirable for general consumers to be able to easily roast green coffee beans immediately before drinking at home or in a store, without the need for a roaster like the one described above. In this regard, it can be said that there is room for improvement in the device of Patent Document 1.

[0009] The present invention has been made in consideration of the above-mentioned circumstances, and its purpose is to provide a coffee bean roasting device and a coffee bean roasting method that can easily achieve a roast level that corresponds (suits) to the user's desired taste while suppressing the occurrence of uneven roasting, for example, in a home or store. [Means for solving the problem]

[0010] The above-mentioned object of the present invention can be achieved by the following configuration. [1] a space in which a container for storing raw coffee beans is placed; a heating unit that heats and roasts the green beans inside the container; a weighing unit that measures a change in weight of the green beans roasted by the heating unit; and a blower that blows air from above the space toward the inside of the container to agitate the green beans inside the container. Coffee bean roasting equipment. [2] The container is configured to include The container is formed with an open top, At least a part of the inner wall surface of the container is formed to be inclined horizontally outward as it goes upward. [1] The coffee bean roasting device according to the present invention. [3] The space is defined by a top wall at its upper side, The air outlet of the air blower is disposed in the top wall, The container is formed so that an opening edge thereof engages with or comes close to the top wall when placed in the space. [2] The coffee bean roasting device according to [2]. [4] The method further includes a filter unit that captures chaff generated when the green beans are roasted by the heating unit or when the green beans are stirred by the air blowing unit, The inner wall surface of the container is generally cylindrically formed, the filter unit has an intake port disposed above the container and passing through an imaginary central axis of the container extending vertically when the container is placed in the space, and draws air from inside the container through the intake port; the air blowing unit has an air blowing port disposed above the container and off the imaginary central axis of the container when the container is placed in the space, and blows air toward the inner wall surface of the container through the air blowing port. [2] The coffee bean roasting device according to [2]. [5] The air blowing unit blows air to the inner wall surface of the container along the circumferential direction thereof. [4] The coffee bean roasting device according to [4]. [6] Further comprising a control unit for controlling the length of the heating time of the heating unit, The control unit controls the heating time based on the measurement result of the measuring unit. [1] The coffee bean roasting device according to the present invention. [7] The green beans are heated by the heating unit, and the green beans explode continuously for a predetermined period of time, thereby generating intermittent popping sounds, a sound detection unit that detects whether or not the popping sound is generated; a counting unit that counts the number of occurrences of the popping sound based on the detection result of the sound detection unit, The control unit controls the heating time based on the measurement result of the measuring unit and the counting result of the counting unit. [6] The coffee bean roasting device according to [6]. [8] The control unit also controls the timing at which the blower unit starts or stops operating, The control unit During a period in which the first popping sound is generated, the blower is operated intermittently at a first cycle; During a period in which the popping sound is generated for the second or subsequent times, the blower unit is operated intermittently at a second cycle that is shorter than the first cycle. [7] The coffee bean roasting device according to [7]. [9] Further, a control unit controls the timing at which the blower unit starts or stops operating, When it is determined that the heating of the green beans by the heating unit has been completed, the control unit starts or continues to operate the air blower unit. [1] The coffee bean roasting device according to the present invention.

[10] The container is provided containing a material compatible with electromagnetic induction heating, The heating unit is an electromagnetic induction heating type. [1] The coffee bean roasting device according to the present invention.

[11] A protrusion extending upward is provided on the bottom inner wall of the container. [2] The coffee bean roasting device according to [2].

[12] A heating unit that heats and roasts raw coffee beans; a weighing unit that measures a change in weight of the green beans roasted by the heating unit; a sound detection unit that detects whether or not a popping sound is generated, in response to the intermittent popping sound that occurs when the raw beans are heated by the heating unit and the raw beans continuously explode for a predetermined period of time; a control unit that controls the length of the heating time of the heating unit, The control unit controls the heating time based on the measurement result of the measuring unit and the detection result of the sound detection unit. Coffee bean roasting equipment.

[13] A heating step in which raw coffee beans are heated and roasted; a weighing step of measuring a change in weight of the green beans roasted in the heating step; a sound detection step for detecting whether or not a popping sound is generated, the popping sound being generated intermittently as the green beans are heated in the heating step and the green beans continuously explode for a predetermined period of time; The length of the heating time in the heating step is adjusted based on the measurement result in the measuring step and the detection result in the sound detection step. Coffee bean roasting methods.

[0011] According to the configuration of [1], the roast level is determined or estimated based on the mass change caused by the measuring unit or measuring step, and the heating time is managed (adjusted) based on the degree of mass change. At the same time, air is blown from above toward the green beans inside the container, stirring them by moving them up and down inside the container. This makes it possible to easily achieve a roast level that corresponds to the user's desired taste while suppressing uneven roasting. In other words, professional roasting, which was previously only possible for professionals (e.g., roasters), can now be easily reproduced at home, for example. According to the configuration [2], the inner wall of the container is formed to open upward and slope, so that the air (hot air, cold air, etc.) blown from above flows along the inner wall. As a result, inside the container, the air flowing along the inner wall is reflected (bounced) at the bottom of the container and flows upward. In this way, an air current (including convection) is generated in the vertical direction, which improves the agitation of the green beans. According to the configuration [3], the air flow (including convection) generated inside the container can be prevented from leaking through the gap between the ceiling wall and the container, thereby increasing circulation efficiency or convection efficiency. This further improves the agitation of the green beans. It also prevents the green beans from flying out of the container during agitation or cooling. According to the configuration [4], the air outlet of the air blowing unit is positioned off the imaginary central axis of the container when placed in the space, and blows air toward the inner wall surface of the container. This increases the circulation or convection efficiency inside the container, further improving the stirring of the green beans. In addition, the air intake of the filter unit is positioned above the container and passing through the imaginary central axis of the container, so that chaff generated during stirring can be efficiently captured at the center of the circulation or convection. According to the configuration [5], the inside of the container is cylindrical, and the air blowing section blows air along the circumferential direction of the inner wall surface of the container, generating a vortex (spiral) airflow, which improves the agitation efficiency of the green beans during roasting or cooling. According to the configuration [6], the degree of roasting is measured by the measuring unit, i.e., the change in mass is detected, and the heating time is controlled according to the degree of mass change. This makes it easy to achieve a roast that corresponds (suits) to the desired flavor. According to the configuration [7] above, since the cracking temperature differs depending on the type of green beans, by detecting the beginning of the cracking, it is possible to achieve appropriate roasting according to the type of green beans. According to the configuration [8], the roasting is controlled so as not to proceed excessively, so that the roasting level that suits the purpose can be achieved more adaptively and efficiently. According to the configuration [9], when roasting is completed, cooling air is blown to prevent the roasting from progressing excessively, making it possible to efficiently achieve a roasting level that suits the purpose more adaptively. According to the configuration

[10] , green coffee beans are roasted using an electromagnetic induction heating method, which allows for more energy efficient heating and shorter roasting time compared to conventional hot air or combustion methods. In addition, because the method heats the container rather than the green beans directly, the synergistic effect with the air blower can further enhance stirring. According to the configuration

[11] , the presence of the protrusion can enhance the agitation inside the container when air is blown. According to the configurations

[12] and

[13] , the roast level is determined or estimated based on the mass change caused by the weighing unit or the weighing step, and the heating time is managed (adjusted) based on the degree of mass change. Simultaneously, the sound detection unit or the sound detection step detects whether or not a popping sound is generated. Because the popping temperature and popping sound vary depending on the type of green beans, detecting the onset of popping based on the presence or absence of sound simultaneously with heating allows for an appropriate roasting for each type of green beans. Furthermore, the number and frequency of popping sounds vary depending on the roast level. Therefore, by controlling the length of the heating time based on the detection result of the presence or absence of popping sounds, excessive roasting can be prevented, allowing for an adaptive and efficient roasting level that matches the intended purpose. This allows for adaptive roasting, easily achieving a roast level that corresponds to the user's desired taste. In other words, professional roasting, previously only possible by professionals (e.g., coffee roasters), can now be easily recreated at home, for example. Furthermore, the number of times the popping sound occurs may be counted and the heating time may be adjusted based on the counting results. In this case, the roasting level can be adjusted more precisely and adaptively to suit the purpose. [Effects of the Invention]

[0012] According to the present invention, it is possible to easily achieve a roast level that corresponds (suits) to the user's desired taste while suppressing the occurrence of uneven roasting, for example, at home or in a store.

[0013] The present invention has been briefly described above. The details of the present invention will become clearer by reading the following detailed description of the invention (hereinafter referred to as "embodiments") with reference to the accompanying drawings. [Brief explanation of the drawings]

[0014] [Figure 1] FIG. 1 is a schematic view illustrating an example of the appearance of a coffee bean roaster according to a first embodiment of the present invention. [Figure 2] FIG. 2 is a schematic vertical cross-sectional view illustrating an example of the interior of the main body of the coffee bean roasting device shown in FIG. [Figure 3] Schematic diagram illustrating an example of the state of airflow generated inside the container shown in Figure 1. [Figure 4] FIG. 2 is a block diagram illustrating an example of the functions of the device main body shown in FIG. 1. [Figure 5] Schematic diagram explaining an example of the popping sound that occurs during roasting [Figure 6] FIG. 2 is a flow chart illustrating an example of an operation flow executed by the device shown in FIG. 1. [Figure 7] FIG. 10 is a schematic diagram illustrating an example of an airflow generated inside a container in a first modified example of the first embodiment. DETAILED DESCRIPTION OF THE INVENTION

[0015] DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS One or more embodiments specifically disclosing a coffee bean roasting device and a coffee bean roasting method according to the present invention will be described in detail below with appropriate reference to the accompanying drawings.

[0016] However, more detailed explanations than necessary may be omitted. For example, detailed explanations of already well-known matters or redundant explanations of substantially identical configurations may be omitted. This is to avoid unnecessary redundancy in the following explanation and to facilitate understanding by those skilled in the art. Furthermore, each of the accompanying drawings should be viewed according to the direction of the reference numerals.

[0017] Furthermore, the accompanying drawings and the following description are provided to enable those skilled in the art to fully understand the present disclosure, and are not intended to limit the subject matter described in the claims.

[0018] <Terminology> The terms "comprising" or "characterized by" or "characterized by," which are synonymous with "having," "comprising," "including," and "containing," are to be interpreted in an inclusive or open-ended sense and do not exclude additional, unrecited elements or method steps. "Comprising" is a term of art used in claim language that means that the named claim element is required, but that other claim elements may be added to form further structure within the scope of the claim.

[0019] Also, when the phrase "consisting of" is used herein, it excludes any element, step, or ingredient not specified in the claim. When the phrase "consisting of (or variations thereof)" appears in a section of the body of a claim rather than immediately following the preamble, it limits only the elements set forth in that section and does not exclude other elements from the claim as a whole. As used herein, the phrase "consisting essentially of" limits the scope of a claim to those elements or method steps specified in addition to those that do not materially affect the main and novel feature(s) of the claimed subject matter.

[0020] With respect to the terms "comprising," "consisting of," and "consisting essentially of," when one of these three terms is used herein, the presently disclosed and claimed subject matter may also include the use of either of the other two terms. Thus, in some embodiments not expressly recited otherwise, any instance of "comprising" may be replaced by "consisting of" or "consisting essentially of."

[0021] The term "process" or "step" may be used explicitly or implicitly in connection with process or method features, but no order or sequence is limited among such explicit processes or steps or among implicit processes or steps unless the order or sequence is stated.

[0022] Furthermore, the terms "unit" and "device" used in this specification are not limited to a physical configuration mechanically realized by hardware, but also include a configuration whose functions are realized by software such as a program. Furthermore, the functions of one configuration may be realized by two or more physical configurations, or the functions of two or more configurations may be realized by, for example, one physical configuration (for example, one independent device).

[0023] <The popping sound of roasting coffee beans> The popping sounds (ES1, ES2) are continuous sounds that are emitted intermittently when raw coffee beans explode continuously for a predetermined period during the roasting process (see Figure 5).

[0024] This popping sound (ES1, ES2) is generally known as a phenomenon called "popping." In this phenomenon, raw coffee beans are heated to high temperatures, causing the moisture inside them to evaporate and a chemical reaction to occur. This chemical reaction produces volatile gases or components such as carbon dioxide or water vapor inside the raw coffee beans. The pressure of the water vapor and these volatile gases then overwhelms the internal structure of the beans, destroying their structure. This is when the popping sound occurs intermittently.

[0025] The crack phenomenon is generally said to occur in two stages. Specifically, the first crack (1 crack) occurs when the raw coffee beans begin to expand as they are heated, closing the internal gaps. This causes the accumulated steam and gases to have nowhere to escape, resulting in a rise in internal pressure and a continuous popping sound as the beans explode. Then, during the second crack (2 crack), smoke is produced as the beans continue to heat, the color of the smoke changes slightly, and the production of combustion gases such as carbon dioxide increases rapidly. Some of this gas becomes trapped in the internal gaps and has nowhere to escape, causing the internal pressure to rise further until it exceeds its limit, at which point it explodes with a popping sound. Between the first and second cracks, there is a relatively quiet period (silent state), meaning the popping sounds (ES1, ES2: cracks) occur intermittently. The frequency of the explosion during the first pop (crackling sound ES1) is lower than that during the second pop (crackling sound ES2). In other words, the frequency of the explosion of the green coffee beans during the first pop (ES1) is lower than that during the second pop (ES2). Therefore, the frequency of the sound signal is low (see Figure 5).

[0026] The occurrence of these crackles (popping sounds (ES1, ES2)) is an indicator (guideline) that defines the roast level, and as described below, the present invention detects whether or not the popping sounds (ES1, ES2) occur, and manages or controls the roast level based on the detection results. Furthermore, the present invention uses not only the popping sounds (ES1, ES2), but also the change in mass of the green beans that accompanies roasting as an indicator for estimating the roast level. Therefore, the present invention has special technical features, as exemplified in one or more embodiments described below.

[0027] First Embodiment A first embodiment of a coffee bean roasting apparatus 10 and a coffee bean roasting method according to the present invention will be described with reference to Figs. 1 to 7.

[0028] [About the general structure of this device] The outline of the structure of a coffee bean roaster 10 of this embodiment will be described with reference to FIGS. 1 and 2. FIG. 1 is a schematic view illustrating an example of the appearance of a coffee bean roaster 10 of this embodiment. FIG. 2 is a schematic vertical cross-sectional view illustrating an example of the interior of the main body of the coffee bean roasting device 10 shown in FIG.

[0029] Coffee bean roaster 10 of this embodiment uses microwave heating and is configured to have the functionality of a microwave oven. By using microwave heating, coffee bean roaster 10 generates heat in the raw coffee beans themselves, which is the object of cooking, making it possible to roast the beans in an extremely short time without requiring heat conduction time.

[0030] Note that, although coffee bean roaster 10 of this embodiment uses a microwave system, it is not limited to this. As long as it is possible to apply thermal energy to the space in which the green beans are stored or to container 80 (see below) or to heat the green coffee beans directly, the heating system is not limited, and for example, it is also possible to appropriately adopt a hot air system, a superheated steam system, or the like.

[0031] As shown in Figures 1 and 2, coffee bean roasting device 10 consists of a box-shaped housing, and inside the housing are configured to include a roasting chamber RS (an example of a space), a heating unit 21, a measuring unit 31, a sound detection unit 32, a blower unit 23, a filter unit 26, and an operation unit 35.

[0032] The housing of coffee bean roaster 10 has a double structure (nested structure) including an outer housing portion 40 made of a magnetic metal and an inner housing portion 50 also made of a magnetic metal that is installed inside outer housing portion 40. This structure enables coffee bean roaster 10 to safely heat an object (green coffee beans in this embodiment) without leaking microwaves.

[0033] A roasting chamber RS is disposed in the inner housing 50. The roasting chamber RS is a space in which a container 80 is placed. The container 80 is configured with a main body 81 and a handle 84, and stores raw coffee beans inside. The main body 81 of the container 80 is roughly bowl-shaped, and its inner peripheral surface 83 (an example of an inner wall surface) is formed in a trumpet shape (an example of a cylindrical shape) (see below). The roasting chamber RS is partitioned by a top wall 51 on the upper side, a bottom wall 52 on the lower side, a pair of side walls 53 on the left and right sides, and a rear wall 54 on the rear side. The front of the roasting chamber RS is open.

[0034] The outer casing 40 is box-shaped and surrounds the inner casing 50 and the roasting chamber RS, leaving vertical and horizontal spaces between them. Between the outer casing 40 and the inner casing 50, there are formed an upper space (upper space S1), a lower space (lower space S2), a left space (left space S3), and a right space (right space S4). The outer casing 40 has a top surface 41, a bottom surface 42, a pair of left and right side surfaces 43, and a back surface 44.

[0035] An opening / closing door 45 is attached to one left-right end of the front of the outer housing 40. The opening / closing door 45 opens and closes the opening on the front of the inner housing 50. The opening / closing door 45 is also openable and closable in the lateral direction of the outer housing 40, and glass 46 is fitted (attached) to the front and back surfaces of the door. Through this glass 46, the user can observe the roasting chamber RS when it is closed. A metal mesh (not shown) is installed and covered on the front or back surface of the glass 46 to prevent microwave leakage.

[0036] Of the four spaces S1, S2, S3, and S4 defined by the outer housing portion 40 and the inner housing portion 50, the upper space S1 is formed to have a larger capacity than the lower space S2, and the right space S4 is formed to have a larger capacity than the left space S3.

[0037] An operation unit 35 is disposed on the front of the outer housing 40, to the left of the opening and closing door 45. The operation unit 35 is provided with a plurality of operation panels 36 and a plurality of operation buttons 37 for various settings. The user selects and sets the roast level on the operation unit 35 by operating the operation panel 36 or the operation buttons 37. For example, the roast level can be set to light roast or dark roast.

[0038] The heating unit 21 is disposed in the right space S4, which is located to the right of the roasting chamber RS and behind the operation unit 35. In this embodiment, the heating unit 21 is composed of multiple electrical components and primarily includes a magnetron 22 for generating microwaves. The magnetron 22 excites microwaves and radiates them into the roasting chamber RS. Multiple transmission holes 55 are formed in the top wall 51 and the pair of left and right side walls 53 of the roasting chamber RS, and the microwaves are radiated into the roasting chamber RS through these multiple transmission holes 55. The radiated microwaves are reflected multiple times by the top wall 51, side walls 53, and bottom wall 52 of the inner housing 50. As a result, the interior of the roasting chamber RS is an electromagnetic field where direct and radiated microwave waves intersect in a complex manner, and the raw coffee beans to be heated are directly heated by the influence of this generated electromagnetic field.

[0039] The weighing unit 31 is disposed at the bottom of the outer housing 40 (i.e., the lower space S2) and measures the overall change in mass of the container 80 placed in the roasting chamber RS. In other words, in this embodiment, the weighing unit 31 measures the change in mass of the green coffee beans stored in the container 80, and detects the change in mass when the beans are roasted by the heating unit 21. The weighing unit 31 is similarly composed of multiple electrical components, and is mainly configured to include, for example, a load cell (not shown). The weighing unit 31 transmits its detection results to the control unit 11 (see below).

[0040] The sound detection unit 32 is disposed in the upper space S1 formed above the roasting chamber RS. The sound detection unit 32 of this embodiment is similarly composed of multiple electrical components, and mainly includes, for example, a pair of condenser microphones 33. A group of multiple sound collection holes (not shown) is formed on each of the left and right ends of the ceiling wall 51 of the roasting chamber RS.

[0041] The pair of condenser microphones 33 of the sound detection unit 32 are also disposed in the upper space S1. Each of the condenser microphones 33 is disposed on the reverse side of the top wall 51 of the inner housing 50, adjacent to the top wall 51, for each of the groups of multiple sound collection holes (not shown). The pair of condenser microphones 33 detects sounds generated inside the roasting chamber RS, that is, in this embodiment, popping sounds ES1 and ES2 generated when raw coffee beans are heated by the heating unit 21 (see "<Popping sounds (popping) when coffee beans are roasted>" above), through the multiple sound collection holes.

[0042] As described above, the frequency of the first pop (crackling sound ES1) is lower than that of the second pop (crackling sound ES2). Therefore, the frequency of the first popping sound ES1 as a sound signal is lower than that of the second popping sound ES2 (see FIG. 5). Furthermore, the first popping sound ES1 and the second popping sound ES2 have frequencies that are unique compared to other sounds, including those in the external environment. Therefore, the sound detection unit 32 may be configured to detect the first popping sound ES1 and the second popping sound ES2 based on frequency. In this case, even if noise occurs in the surrounding environment during the roasting process of green beans, it is possible to accurately distinguish between the first popping sound ES1 and the second popping sound ES2 and detect them separately. The sound detection unit 32 transmits the detection results to the control unit 11.

[0043] The upper space S1 is provided with a first air flow path 60 and a second air flow path 70. The first air flow path 60 circulates air from the atmosphere outside the device body toward the inside of the roasting chamber RS (takes air inside). The second air flow path 70 circulates air from the inside of the roasting chamber RS toward the outside of the device body (discharges air to the outside).

[0044] The first air flow path 60 has an inlet 61 and a plurality of outlets 62 (an example of an air outlet). The inlet 61 is an opening formed in the outer casing portion 40. Each of the plurality of outlets 62 is an opening formed in the inner casing portion 50.

[0045] The intake port 61 is located at the upper end of the left side surface 43 of the outer housing portion 40. The multiple injection ports 62 are located on the top wall 51 of the inner housing portion 50, above the container 80 when the container 80 is placed in the roasting chamber RS, and are arranged at approximately equal intervals around the imaginary central axis VC of the container 80, away from the imaginary central axis VC. Each of the multiple injection ports 62 is arranged with its injection axis inclined vertically along the circumferential direction of the imaginary central axis VC of the container 80. Furthermore, the first air flow path 60 is formed so as to be bent midway through the air flow. In this way, the first air flow path 60 splits the air taken in from the outside on its downstream side and injects the air from multiple locations toward the inside of the container 80 in the roasting chamber RS. The injection port 62 is covered with a breathable mesh member (not shown) to prevent leakage of microwaves.

[0046] The blower section 23 includes the first air flow path 60, the intake fan 24, and the air compressor section 25.

[0047] The intake fan 24 is disposed near the intake port 61 at the upstream end of the first air flow path 60. The intake fan 24 is rotationally driven to forcibly take in air into the first air flow path 60 through the intake port 61. The intake fan 24 is a small axial flow fan, and blades are attached to an outer rotor motor.

[0048] Air compressor 25 is disposed downstream of intake fan 24 and upstream of multiple injection ports 62 in the air flow direction, i.e., between intake fan 24 and multiple injection ports 62. Air compressor 25 compresses the external air forcibly taken in by intake fan 24 and pressure-feeds the compressed air toward multiple injection ports 62. This pressure-feeding causes air to be forcefully sprayed from each of multiple injection ports 62. This spraying allows blower 23 to blow air (spray air) from above roasting chamber RS toward the inside of container 80, making it possible to agitate the green beans inside container 80 during roasting and to cool the green beans after roasting.

[0049] Furthermore, intake fan 24 and air compressor 25 are driven and controlled by control unit 11. Examples of the drive control method include speed control or ON / OFF control of the drive. Therefore, blower 23 is controlled to start and stop driving (drive timing control), and it becomes possible to inject air into container 80 at a predetermined cycle or stop the injection (see below).

[0050] The second air flow path 70 has an intake port 71 and an exhaust port 72. The intake port 71 is an opening formed in the inner casing portion 50. The exhaust port 72 is an opening formed in the outer casing portion 40.

[0051] The intake port 71 is disposed on the top wall 51 of the inner casing 50 above the container 80 and approximately concentric with the imaginary central axis VC of the container 80 when the container 80 is placed in the roasting chamber RS. Similarly, the discharge port 72 is disposed on the top surface 41 of the outer casing 40 approximately concentric with the imaginary central axis VC. With the exhaust port and discharge port 72 provided in this manner, the second air flow path 70 is formed to extend vertically along the imaginary central axis VC, and discharges (exhausts) the air inside the roasting chamber RS to the outside.

[0052] The filter section 26 includes the second air flow path 70, the exhaust fan 27, and the filter carrier .

[0053] The exhaust fan 27 is also a small axial-flow fan, and is disposed near the discharge port 72 at the downstream end of the second air flow path 70. The exhaust fan 27 is driven to rotate, thereby forcibly discharging air from the second air flow path 70 to the outside through the discharge port 72. The filter carrier 28 is disposed upstream of the discharge port 72 and downstream of the intake port 71, as viewed in the airflow direction, i.e., between the discharge port 72 and the exhaust port. The filter carrier 28 is formed by laminating multiple mesh materials (not shown). The air flowing through the second air flow path 70 passes through the filter carrier 28, and at that time, fine particles and the like in the air are captured and removed by the filter carrier 28.

[0054] Here, during the roasting process by heating unit 21 and the stirring process by blower unit 23, the skins of the green coffee beans peel off from the bean bodies and are generated as chaff. This chaff flows (floats) in the air as physical dust in roasting chamber RS, and when the air inside is forcibly exhausted to the outside by exhaust fan 27, it is captured and removed by filter carrier 28 as it passes through second air flow path 70. In other words, filter unit 26 of this embodiment captures chaff that is generated when green coffee beans are roasted by heating unit 21 described above and when green coffee beans are stirred by blower unit 23 described above.

[0055] [About the container structure and the airflow inside it] The structure of the container 80 of this embodiment and the air flow generated therein will be described with reference to FIG. FIG. 3 is a schematic diagram illustrating an example of the state of air currents generated inside the container 80 shown in FIG.

[0056] As shown in FIG. 3, the container 80 is made of, for example, a ceramic material, and is integrally formed including a main body portion 81 and a handle portion 84.

[0057] The main body 81 of the container 80 is formed in a roughly bowl-like (hemispherical, bowl-like) shape that is open at the top, and has an opening edge 82 that opens at the top and an inner peripheral surface 83 (an example of an inner wall surface) that is hemispherical or horn-shaped (an example of a cylindrical shape) inside. The inner peripheral surface 83 is formed to slope outward in the horizontal direction toward the opening edge 82 (upward, axially outward) of the main body 81. The inner peripheral surface 83 is formed to gradually decrease in diameter toward the top, forming a concave curve. In this embodiment, the opening edge of the main body 81 of the container 80 is formed so that it engages with or is close to the top wall 51 when placed in the roasting chamber RS.

[0058] In this embodiment, the inner surface of the container 80 is formed in an overall hemispherical shape, but may be formed with a flat surface at the bottom. The inner surface of the container 80 only needs to have an inner peripheral surface 83 formed in a cylindrical or trumpet shape, and various other shapes, such as a polygonal shape, can be appropriately adopted. In this embodiment, the opening edge 82 or opening edge of the main body 81 is formed in a substantially circular shape, but this is not limited thereto and various other shapes can be adopted as well.

[0059] The handle portion 84 is formed in an elongated shape and extends radially outward. The handle portion 84 is fixedly connected at its base end to the main body portion 81 of the container 80. A user can move the container 80 by holding the handle portion 84 with their hand.

[0060] The container 80 is placed in the roasting chamber RS and set in the roasting apparatus main body while storing green coffee beans inside its main body 81. The heating unit 21 then heats the green beans with microwaves, thereby proceeding with roasting. During this process, as described above, the air blowing unit 23 injects air into the interior of the container 80 through each of its multiple injection ports 62. In this embodiment, the injection direction is set to be inclined in the vertical direction, in the circumferential direction of the imaginary central axis VC described above. In other words, the injection direction is set to be inclined so as to be offset (shifted) in the circumferential direction as it goes upward or downward. With this setting, the air blowing unit 23 blows air toward the inner circumferential surface 83 of the container 80 along the circumferential direction (more specifically, obliquely in the circumferential direction).

[0061] As a result, in the main body 81 of the container 80, the air injected into the container 80 from the multiple injection ports 62 circulates (swirls) along the inner circumferential surface 83, generating an air vortex (spiral airflow) toward the bottom of the main body 81. At this time, an air flow toward the center occurs at the bottom of the main body 81 of the container 80. Then, the air meets at the bottom, generating an ascending airflow, which directly enters the intake port 71 and flows into the second air flow path 70. This ensures that the green beans are uniformly and reliably agitated by heating during roasting. In other words, it is possible to further enhance the agitation of the green beans during roasting. During this flow, the filter unit 26 captures and removes chaff with its filter carrier 28 and exhausts it.

[0062] [Functional configuration of coffee bean roasting equipment] An example of the function of the coffee bean roaster 10 of this embodiment will be described with reference to FIGS. 4 and 5. FIG. 4 is a block diagram illustrating an example of the functions of the device main body shown in FIG. FIG. 5 is a schematic diagram illustrating an example of popping sounds ES1 and ES2 generated during roasting.

[0063] A so-called general-purpose minicomputer (not shown) is built into the main body of coffee bean roaster 10. The minicomputer has a hardware configuration including at least a CPU (Central Processing Unit, not shown) and a storage device (not shown).

[0064] The CPU, as the central processing unit, executes programs that realize various functions described below, thereby functioning as a control unit 11 for the entire computer.

[0065] The storage device not only stores and holds programs, but is also used as a working memory for the CPU. The storage device is configured to include various storage devices, such as ROM (Read Only Memory) and RAM (Random Access Memory). ROM is an example of a non-volatile semiconductor memory (storage device) that can retain programs and data even when the power is turned off. ROM stores programs and data such as BIOS and OS settings that are executed when the minicomputer starts up. RAM is an example of a volatile semiconductor memory (storage device) that temporarily holds programs and data. In this embodiment, the recording device also stores and holds at least a correspondence map that shows the correspondence between changes in mass of green beans during roasting and the roasting level.

[0066] As described above, the hardware configuration of coffee bean roaster 10 of this embodiment includes a CPU and a storage device, and the CPU implements various functions by reading and executing various programs or data (information) from the storage device, thereby executing the various processes related to roasting (heating), blowing air, measuring, and sound detection of the green coffee beans described above.

[0067] 4, coffee bean roaster 10 of this embodiment has a control unit 11 as a function realized by the operation of its hardware, such as a CPU and a storage device. Furthermore, the device main body is configured to include an operation unit 35, a detection unit 30, and a drive unit 20, which are controlled by control unit 11 as part of the device's hardware configuration.

[0068] The operation unit 35 transmits the results of the selection operation by the user to the control unit 11. The operation unit 35 is configured to allow selection of at least the roast level. Based on the selection result, the control unit 11 reads the mass change corresponding to the selection from the correspondence map in the storage device and sets the read result as the mass threshold (i.e., the mass target value). Furthermore, in this embodiment, the selection of the roast level on the operation unit 35 can determine whether to stop roasting at the first popping sound ES1, described below, or to continue roasting until the second popping sound ES2 is heard. The control unit 11 also determines the extent to which the roasting should proceed based on this selection, based on the detection of the popping sounds ES1 and ES2, described below. The operation unit 35 may also be configured to allow selection of other items such as the type of coffee beans, roasting time, and timer.

[0069] The detection unit 30 includes a sound detection unit 32 and a measurement unit 31, and transmits the detection result to the control unit 11.

[0070] As shown in Figure 5, the sound detection unit 32 detects the presence or absence of popping sounds ES1 and ES2 that occur during roasting. Specifically, the sound detection unit 32 detects the occurrence times ST1 and ST2 and the end times ET1 and ET2 of the first and second popping sounds ES1 and ES2, respectively, and transmits the detection results to the control unit 11 each time. Information regarding the detection results, such as whether or not the popping sounds ES1 and ES2 occurred and time information (including the duration of each of the popping sounds ES1 and ES2) are associated with each other and transmitted. The control unit 11 then counts the number of occurrences based on the detection results. That is, in this embodiment, the control unit 11 is configured to also function as a counter that counts the number of occurrences of the popping sounds ES1 and ES2.

[0071] As described above, the weighing unit 31 is disposed at the bottom of the outer housing 40, measures the change in mass of the green beans in the container 80 during roasting, and constantly transmits the measurement results (for example, at a predetermined interval (for example, several msec)) to the control unit 11. Information related to the measurement results is transmitted in association with mass change information and time information (for example, as a change over time).

[0072] The driving unit 20 includes a heating unit 21, an intake fan 24, an air compressor 25, and an exhaust fan 27, and is controlled by the control unit 11.

[0073] As mentioned above, the heating unit 21 is mainly composed of the magnetron 22, which excites microwaves and radiates them into the roasting chamber RS. As a result, the green beans in the container 80 are directly heated and roasted. The heating time of the heating unit 21 (when heating starts and ends) is controlled by the control unit 11.

[0074] That is, in this embodiment, the control unit 11 controls the length of the heating time based on the measurement results of the weighing unit 31 and the detection results (counting results) of the sound detection unit 32. For example, when a predetermined roasting level is set, the control unit 11 continues heating until the mass change corresponding to that level based on the aforementioned correspondence map is reached, that is, until the aforementioned mass threshold is reached. The control unit 11 also causes the heating unit 21 to continue heating at least until the point E2 when the generation of the second popping sound ES2 is completed.

[0075] The intake fan 24 and air compressor 25 constitute at least a part of the blower 23. The intake fan 24 takes in air from the outside into the first air flow path 60 to be sprayed from multiple locations into the roasting chamber RS. The air compressor 25 compresses the air and sends it through multiple nozzles 62, forcefully sending the air into the container 80 from multiple locations. The intake fan 24 and air compressor 25 are integrally controlled by the control unit 11 in terms of their start and stop timing. Therefore, the control unit 11 adaptively controls the start and stop timing of the blower 23, including the intake fan 24 and air compressor 25. This allows the control unit 11 to periodically or intermittently spray (send) air into the container 80 from the nozzles 62 of the first air flow path 60.

[0076] In this embodiment, during the period in which the first popping sound ES1 occurs during the roasting process, control unit 11 operates air blower 23 intermittently at a first cycle (for example, once every 15 seconds for 200 g of raw beans). Also, during the period in which the second or subsequent popping sound ES2 occurs, control unit 11 operates air blower 23 intermittently at a second cycle that is shorter than the first cycle (for example, once every 10 seconds for 200 g of raw beans).

[0077] In this embodiment, the injection time (injection period) per injection is set to a few seconds to a dozen seconds, which is short (may be instantaneous) compared to the next injection time (intermittent time), but is not limited to this. The period is adjusted appropriately taking into consideration the agitation properties of the green beans. Furthermore, the "intermittent time" here refers to the time between the end of injection and the start of the next injection. The period is defined by the time between the start of one injection and the start of the next injection, or the time between the end of one injection and the end of the next injection.

[0078] Furthermore, after roasting is complete, that is, when it is determined that heating of the green beans by the heating unit 21 has finished, the control unit 11 starts or continues the operation of the air blowing unit 23 to cool the roasted green beans.

[0079] The exhaust fan 27 is configured as part of the filter unit 26. When the exhaust fan 27 is driven to rotate, it forcibly discharges air from the second air flow path 70 through the discharge port 72 to the outside. During this discharge, the air inside the roasting chamber RS flows through the second air flow path 70 and passes through the filter carrier 28. Chaff and other particles contained in the air are captured and removed by the filter carrier 28. The exhaust fan 27 is controlled by the control unit 11 to operate at least during roasting, i.e., while the heating unit 21 is operating. The exhaust fan 27 may also be configured to operate during cooling.

[0080] [Operation flow of the control unit] The operation flow of the control unit 11 will be described with reference to FIG. FIG. 6 is a flow diagram illustrating an example of an operation flow executed by the device shown in FIG.

[0081] First, the user washes the green coffee beans with alkaline electrolyzed water (i.e., the washing step) before storing the green coffee beans in the container 80 (before the storing step). In the washing step, the green coffee beans are washed and disinfected with alkaline electrolyzed water, which makes it possible to give the coffee a clear taste. Furthermore, since the taste of coffee varies depending on the washing time, it is possible to adjust the taste by changing the washing time.

[0082] As shown in FIG. 6, the user places green coffee beans in the container 80, places the container 80 in the roasting chamber RS, and closes the door 45. Next, the user selects and operates the operation button 37 on the operation unit 35 to set the roast level and other settings (S1). In this embodiment, the roast level is set by determining whether heating should continue until the first popping sound ES1 or the second popping sound ES2, and by what mass change of the green beans heating should be stopped. As described above, a correspondence map showing the correspondence between roast level and mass change is stored and maintained in the storage device of the device body. The control unit 11 references the correspondence map and sets the mass change corresponding to the roast level selected by the user as the mass threshold.

[0083] In response to the user's operations and settings, the control unit 11 simultaneously drives and controls the heating unit 21, air blowing unit 23, weighing unit 31, and sound detection unit 32 to start the operation of the device main body (S2). Through this control, the heating unit 21 heats the green beans in the container 80 in the roasting chamber RS. The air blowing unit 23 either blows air toward the inside of the container 80 to start stirring, or waits for a command to start driving from the control unit 11 (standby state). The weighing unit 31 also begins measuring the change in mass of the green beans in the container 80 due to roasting. The sound detection unit 32 begins detecting whether or not popping sounds ES1 and ES2 are generated due to roasting.

[0084] As the roasting progresses, a first popping sound ES1 is generated. Sound detection unit 32 detects this first popping sound ES1 and transmits the detection result to control unit 11 (S3). Based on the detection result, control unit 11 operates (starts and stops) air blower 23 intermittently (discontinuously) at a first cycle during the period in which the first popping sound ES1 is generated (see FIG. 5), thereby agitating the green beans with air blowing (S4).

[0085] After stirring, the control unit 11 determines whether to end heating according to the user's roasting settings, specifically, whether to end heating when the first popping sound ES1 is heard (Set Roast A) or to continue heating until the second popping sound ES2 is heard (Set Roast B) (S5). If it is determined to be Set Roast A (A in S5), the operation flow proceeds to step S8. On the other hand, if the roasting setting indicates that heating will continue until the second popping sound ES2 is heard (B in S5), the control unit 11 continues heating.

[0086] In this embodiment, step S5 is set as the step immediately following step S4, but is not limited to this. Depending on the roasting level setting, step S5 may be set as the step immediately following step S3, for example, or multiple step S5 may be set. The location and number of step S5 are set arbitrarily according to the embodiment, i.e., depending on the detailed setting of the roasting level (precision of the roasting level).

[0087] The first popping sound ES1 stops, and then a second popping sound ES2 occurs. Sound detection unit 32 detects the second popping sound ES2 and transmits the detection result to control unit 11 (S6). Based on the result, control unit 11 then operates blower unit 23 intermittently at a second cycle that is shorter than the first cycle during the period during which the second popping sound ES2 occurs (S7). In this way, air is blown at different cycles during the periods during which the first popping sound ES1 and the second popping sound ES2 are respectively generated, making it possible to agitate the green beans adaptively in accordance with the progress of roasting.

[0088] As roasting progresses further due to continued heating by heating unit 21, the mass of the green beans decreases. Weighing unit 31 continuously measures the change in mass of the green beans and constantly (at a predetermined interval) transmits the measurement results to control unit 11. Control unit 11 determines whether the measurement result has reached a mass threshold (target mass value, set mass change) (S8).

[0089] If the result of this determination is that the mass threshold has not been reached (NO in S8), the operation flow returns to step S8 again. In other words, the operation flow repeats step S8 unless the mass threshold has been reached. If the result is that the mass threshold has been reached (YES in S8), the control unit 11 determines that roasting is complete and terminates the operations of the heating unit 21, the weighing unit 31, and the sound detection unit 32 (S9).

[0090] Meanwhile, even after roasting is complete, control unit 11 continues to operate air blower 23 to maintain the air blowing state. As a result, control unit 11 cools the green beans that were heated during the roasting process to prevent further roasting (S10). After a predetermined period of time has passed since cooling was presumably completed, control unit 11 stops the operation of air blower 23 and stops blowing air (S11).

[0091] [Features and advantages of this embodiment] As described above, coffee bean roasting apparatus 10 of this embodiment includes roasting chamber RS (an example of a space) in which container 80 for storing raw coffee beans is placed, heating unit 21 that heats and roasts the raw beans inside container 80, weighing unit 31 that measures the change in weight of the raw beans roasted by heating unit 21, and air blowing unit 23 that blows air from above roasting chamber RS toward the inside of container 80 to agitate the raw beans inside container 80.

[0092] Furthermore, the coffee bean roasting method of this embodiment includes a storage step of using container 80 to store raw coffee beans inside it, a placement step of placing container 80 in roasting chamber RS (an example of a specified space), a heating step of heating and roasting the raw beans inside container 80, a weighing step of measuring the change in weight of the raw beans roasted in the heating step, an air blowing step of blowing air from above the space toward the inside of container 80 to agitate the raw beans inside container 80, and a capturing step of capturing chaff that is generated when the raw beans are roasted in the heating step and when the raw beans are agitated in the air blowing step.

[0093] For this reason, the roast level is determined or estimated based on the change in mass due to the measuring unit 31 or the measuring step, and the heating time is managed (adjusted, controlled) based on the degree of mass change. At the same time, air is blown from above toward the green beans inside the container 80, stirring the green beans inside the container 80 as they move up and down inside the container. This makes it possible to easily achieve a roast level that corresponds to (suits) the user's desired taste while suppressing uneven roasting. In other words, professional roasting, which was previously only possible for professionals (e.g., roasters), can now be easily reproduced at home, for example.

[0094] Moreover, the coffee bean roaster 10 of this embodiment is configured to include a container 80. The container 80 is formed with an open top. At least a portion of an inner peripheral surface 83 (an example of an inner wall surface) of the container 80 is formed to be inclined horizontally outward as it extends upward.

[0095] For this reason, the inner peripheral surface 83 (an example of an inner wall surface) of the container 80 is formed to open upward and slope, so that air (hot air, cold air, etc.) blown from above flows along the inner peripheral surface 83. As a result, inside the container 80, the air flowing along the inner peripheral surface 83 is reflected (bounced) at the bottom of the container 80 and flows upward. In this way, an air current (including convection) is generated in the vertical direction, which can improve the agitation of the green beans.

[0096] Furthermore, according to coffee bean roasting apparatus 10 of this embodiment, the upper side of roasting chamber RS (an example of a space) is defined by ceiling wall 51. Jet nozzle 62 (an example of an air outlet) of blower 23 is disposed in ceiling wall 51. Container 80 is formed so that its opening edge engages with or is close to ceiling wall 51 when placed in roasting chamber RS.

[0097] Therefore, in the air flow (including convection) generated inside the container 80, the outflow of air from the gap between the space and the top wall 51 can be suppressed, thereby increasing the circulation efficiency or convection efficiency. This further improves the agitation of the green beans. It also prevents the green beans from flying out of the container 80 when agitating or cooling.

[0098] Furthermore, coffee bean roasting apparatus 10 of this embodiment further includes filter unit 26 that captures chaff generated when green beans are roasted by heating unit 21 and when the green beans are stirred by blower unit 23. Container 80 has an inner peripheral wall (an example of an inner wall surface) that is generally cylindrical. Filter unit 26 has an air intake port 71 that is disposed above container 80 and passes through an imaginary central axis VC of container 80 that extends vertically when container 80 is placed in roasting chamber RS (an example of a space), and draws air from inside container 80 through air intake port 71. Blower unit 23 has an outlet 62 (an example of an air outlet) that is disposed above container 80 and off-center from the imaginary central axis VC of container 80 when container 80 is placed in roasting chamber RS, and blows air toward an inner peripheral surface 83 (an example of an inner wall surface) of container 80 through outlet 62.

[0099] For this reason, the injection port 62 (an example of an air outlet) of the air blowing unit 23 is positioned off the imaginary central axis VC of the container 80 when placed in the space, and blows air toward the inner peripheral surface 83 (an example of an inner wall surface) of the container 80. This further increases the circulation efficiency or convection efficiency inside the container 80, further improving the agitation of the green beans. Furthermore, the air intake 71 of the filter unit 26 is positioned above the container 80 and passing over the imaginary central axis VC of the container 80, so that chaff generated during agitation can be efficiently captured at the center of the circulation or convection.

[0100] Furthermore, according to coffee bean roaster 10 of the present embodiment, blower 23 blows air to inner peripheral surface 83 (an example of an inner wall surface) of container 80 in the circumferential direction thereof.

[0101] Therefore, the inside of container 80 is formed in a cylindrical shape, and air blowing section 23 blows air along the circumferential direction of inner peripheral surface 83 (an example of an inner wall surface) of container 80, generating a vortex (spiral) airflow, which can improve the efficiency of stirring the green beans during roasting or cooling.

[0102] Furthermore, coffee bean roaster 10 of this embodiment further includes control unit 11 that controls the length of the heating time of heating unit 21. Control unit 11 controls the heating time based on the measurement result of measuring unit 31.

[0103] Therefore, the degree of roasting is determined by detecting the measurement result by the measuring unit 31, i.e., the change in mass, and the heating time is controlled according to the degree of the mass change. This makes it possible to easily achieve a roast that corresponds (suits) to the desired taste.

[0104] Furthermore, according to coffee bean roaster 10 of this embodiment, as green beans are heated by heating unit 21, popping sounds ES1 and ES2 are emitted intermittently as the green beans continuously explode for a predetermined period of time, and the device includes sound detection unit 32 that detects whether or not popping sounds ES1 and ES2 are being generated. Furthermore, control unit 11 (an example of a counting unit) counts the number of times popping sounds ES1 and ES2 are generated based on the detection results of sound detection unit 32. Control unit 11 controls the heating time based on the counting results and the measurement results of measurement unit 31.

[0105] Therefore, since the cracking temperature differs depending on the type of green beans, by detecting the beginning of the cracking, it is possible to achieve an appropriate roasting according to the type of green beans.

[0106] Furthermore, according to coffee bean roaster 10 of the present embodiment, control unit 11 also controls the timing at which blower unit 23 starts and stops operating. Control unit 11 operates blower unit 23 intermittently at a first cycle during the period in which the first popping sound ES1 is generated, and operates blower unit 23 intermittently at a second cycle that is shorter than the first cycle during the period in which the second or subsequent popping sounds ES2 are generated.

[0107] This allows for control so that roasting does not proceed excessively, making it possible to efficiently achieve a roast level that suits the purpose more adaptively.

[0108] Furthermore, in coffee bean roaster 10 of the present embodiment, control unit 11 controls the timing at which blower unit 23 starts or stops operating (an example of "further including control unit 11 that controls the timing at which blower unit 23 starts or stops operating"). When it is determined that heating of the green beans by heating unit 21 has finished, control unit 11 causes blower unit 23 to start or continue operating.

[0109] Therefore, when roasting is completed, cooling air is blown to prevent the roast from progressing excessively, making it possible to efficiently achieve a roast level that suits the purpose more adaptively.

[0110] Furthermore, coffee bean roaster 10 of this embodiment includes heating unit 21 that heats and roasts green coffee beans, weighing unit 31 that measures changes in the weight of the green beans roasted by heating unit 21, sound detection unit 32 that detects the presence or absence of popping sounds ES1, ES2 that are generated intermittently when the green beans are heated by heating unit 21 and explode continuously for a predetermined period of time, and control unit 11 that controls the length of the heating time of heating unit 21. Control unit 11 controls the heating time based on the measurement results of weighing unit 31 and the detection results of sound detection unit 32.

[0111] Furthermore, the coffee bean roasting method of this embodiment includes a heating step of heating and roasting green coffee beans, a weighing step of measuring the change in weight of the green beans roasted in the heating step, and a sound detection step of detecting the presence or absence of popping sounds ES1, ES2 that are generated intermittently as the green beans explode continuously for a predetermined period as they are heated in the heating step. The heating time in the heating step is adjusted based on the measurement results in the weighing step and the detection results in the sound detection step.

[0112] Therefore, the roast level is determined or estimated based on the mass change caused by the weighing unit 31 or the weighing step, and the heating time is managed (adjusted) based on the degree of mass change. Simultaneously, the sound detection unit 32 or the sound detection step detects whether or not popping sounds ES1 and ES2 are generated. Because the popping temperature and popping sounds ES1 and ES2 vary depending on the type of green beans, detecting the onset of popping based on the presence or absence of sound generation simultaneously with heating allows for an appropriate roasting for each type of green beans. Furthermore, the number and frequency of the popping sounds ES1 and ES2 vary depending on the roast level. Therefore, by controlling the length of the heating time based on the detection result of the presence or absence of the popping sounds ES1 and ES2, excessive roasting can be prevented, thereby efficiently achieving an adaptive roast level that suits the intended purpose. This allows for adaptive roasting, easily achieving a roast level that corresponds to the user's desired taste. In other words, professional roasting, previously only possible by professionals (e.g., coffee roasters), can now be easily recreated at home, for example. Furthermore, in this embodiment, as mentioned above, the control unit 11 (an example of a counter) is configured to count the number of occurrences of the popping sounds ES1 and ES2 and to control the length of the heating time based on the counting results. In this case, it is possible to achieve a roasting level that suits the purpose with even greater accuracy and adaptability.

[0113] [Regarding the first modified example according to this embodiment] A first modified example of the coffee bean roaster 10 according to this embodiment will be described with reference to FIG. FIG. 7 is a schematic diagram illustrating an example of the state of air currents generated inside the container 80 in the first modified example according to the present embodiment.

[0114] 7, in this modified example, unlike the present embodiment, the outlets 62 of the first air flow path 60 are formed (set) so that the injection axes are substantially aligned in the upward direction. Therefore, the air is injected from each of the multiple outlets 62 as multiple downward air currents, which descend perpendicularly along the inner circumferential surface 83 of the container 80 and collide with the bottom and are reflected. During this reflection, the multiple downward air currents join together at the center of the bottom of the container 80 to become an upward air current that directly enters the inlet 61 of the second air flow path 70.

[0115] In this case, convection occurs due to a plurality of downward air currents and upward air currents in the main body 81 of the container 80. The generation of convection increases the agitation during roasting, thereby preventing uneven roasting.

[0116] In this modification, a protrusion 85 extending upward is disposed on the bottom inner wall of the container 80. The protrusion 85 is provided singly and is formed in a generally conical shape. Specifically, the protrusion 85 has a predetermined outer diameter and height, and is formed in an angular shape with a predetermined rounded tip. The circumferential surface is formed as an asymptotically concave curve along its upper portion.

[0117] In this case, the presence of the protrusion 85 can enhance the agitation inside the container 80 when air is blown.

[0118] [Regarding the second modified example of this embodiment] A second modified example of the coffee bean roaster 10 according to this embodiment will now be described.

[0119] In this modification, the heating method of the heating unit 21 is not a microwave method but an electromagnetic induction heating method, and the container 80 is provided so as to include a material compatible with electromagnetic induction heating.

[0120] In this case, the green coffee beans are roasted using electromagnetic induction heating, which allows for more energy efficient heating and shorter roasting times compared to conventional hot air or combustion methods. Also, because the green beans are not heated directly but container 80 is heated, the synergistic effect with blower 23 allows for better agitation.

[0121] [Regarding the third modified example according to this embodiment] A third modified example of the coffee bean roaster 10 according to this embodiment will now be described.

[0122] In this modified example, a lifting mechanism (not shown) is disposed in the lower space S2 adjacent to the bottom wall 52 of the inner housing portion 50. The lifting mechanism is configured to be able to lift up the bottom wall 52 of the inner housing portion 50 in conjunction with the closing operation of the opening / closing door 45.

[0123] Therefore, when the container 80 is placed in the roasting chamber RS and the opening / closing door 45 is closed, the lifting mechanism lifts up the bottom wall 52, thereby positioning the opening edge 82 of the container 80 in contact with or close to the top wall 51 of the inner housing portion 50.

[0124] <Conclusion> Although the specific embodiments have been described above, the aspects of the present invention are not limited to these embodiments, and modifications and improvements are possible as appropriate. For example, in the above-described embodiment, the raw coffee beans are stirred by the air blown by the blower section, but instead, the raw coffee beans inside may be stirred by vibrating (vibrating) the main body of the container. The device according to the present invention can also be used to roast green beans other than coffee. [Industrial Applicability]

[0125] The present invention is useful as a coffee bean roasting device and coffee bean roasting method that can easily achieve a roast level that corresponds (suits) to the user's desired taste while suppressing the occurrence of uneven roasting, for example, in a home or store. [Explanation of symbols]

[0126] 10: Coffee bean roaster 11: Control section 20: Drive unit 21: Heating part 22: Magnetron 23: Ventilation section 24: Intake fan 25: Air compression section 26: Filter section 27: Exhaust fan 28: Filter carrier 30: Detection unit 31:Measuring part 32: Sound detection unit 33: Condenser microphone 35:Operation unit 36: Operation panel 37: Operation button 40:Outer housing part 41: Top 42: Bottom 43: Side 44: Back 45: Opening and closing door 46: Glass 50: Inner housing 51: Ceiling wall 52: Bottom wall 53: Side wall 54: Back wall 55: Transparent hole 60: First air flow path 61: Intake 62: Nozzle 70: Second air flow path 71: Air intake 72: Outlet 80: Container 81: Main body 82: Opening edge 83: Inner circumferential surface 84: Handle 85:Protrusion ES1: Explosion ES2 : Explosion RS: Roasting Room S1: Upper space S2: Lower space S3: Left space S4: Right space ST1: Time of occurrence ST2: Time of occurrence ET1: End ET2: End VC: Virtual center axis

Claims

1. a space in which a container for storing raw coffee beans is placed; a heating unit that heats and roasts the green beans inside the container; a weighing unit that measures a change in weight of the green beans roasted by the heating unit; and a blower that blows air from above the space toward the inside of the container to agitate the green beans inside the container. Coffee bean roasting equipment.

2. The container is configured to include The container is formed with an open top, At least a part of the inner wall surface of the container is formed to be inclined horizontally outward as it goes upward.

2. The coffee bean roasting apparatus according to claim 1.

3. The space is defined by a top wall at its upper side, The air outlet of the air blower is disposed in the top wall, The container is formed so that an opening edge thereof engages with or comes close to the top wall when placed in the space.

3. The coffee bean roasting apparatus according to claim 2.

4. The method further includes a filter unit that captures chaff generated when the green beans are roasted by the heating unit or when the green beans are stirred by the air blowing unit, The inner wall surface of the container is generally cylindrically formed, the filter unit has an intake port disposed above the container and passing through an imaginary central axis of the container extending vertically when the container is placed in the space, and draws air from inside the container through the intake port; the air blowing unit has an air outlet disposed above the container and off the imaginary central axis of the container when the container is placed in the space, and blows air toward the inner wall surface of the container through the air outlet.

3. The coffee bean roasting apparatus according to claim 2.

5. The air blowing unit blows air to the inner wall surface of the container along the circumferential direction thereof.

5. The coffee bean roasting apparatus according to claim 4.

6. Further comprising a control unit for controlling the length of the heating time of the heating unit, The control unit controls the heating time based on the measurement result of the measuring unit.

2. The coffee bean roasting apparatus according to claim 1.

7. The green beans are heated by the heating unit, and the green beans explode continuously for a predetermined period of time, thereby generating intermittent popping sounds, a sound detection unit that detects whether or not the popping sound is generated; a counting unit that counts the number of occurrences of the popping sound based on the detection result of the sound detection unit, The control unit controls the heating time based on the measurement result of the measuring unit and the counting result of the counting unit.

7. The coffee bean roasting apparatus according to claim 6.

8. The control unit also controls the timing at which the blower unit starts or stops operating, The control unit During a period in which the first popping sound is generated, the blower is operated intermittently at a first cycle; During a period in which the popping sound is generated for the second or subsequent times, the blower unit is operated intermittently at a second cycle that is shorter than the first cycle.

8. The coffee bean roasting apparatus according to claim 7.

9. Further, a control unit controls the timing at which the blower unit starts or stops operating, When it is determined that the heating of the green beans by the heating unit has been completed, the control unit starts or continues to operate the air blower unit.

2. The coffee bean roasting apparatus according to claim 1.

10. The container is provided containing a material compatible with electromagnetic induction heating, The heating unit is an electromagnetic induction heating type.

2. The coffee bean roasting apparatus according to claim 1.

11. A protrusion extending upward is provided on the bottom inner wall of the container.

3. The coffee bean roasting apparatus according to claim 2.

12. A heating unit that heats and roasts raw coffee beans; a weighing unit that measures a change in weight of the green beans roasted by the heating unit; a sound detection unit that detects whether or not a popping sound is generated, in response to the intermittent popping sound that occurs when the raw beans are heated by the heating unit and the raw beans continuously explode for a predetermined period of time; a control unit that controls the length of the heating time of the heating unit, The control unit controls the heating time based on the measurement result of the measuring unit and the detection result of the sound detection unit. Coffee bean roasting equipment.

13. A heating step in which raw coffee beans are heated and roasted; a weighing step of measuring a change in weight of the green beans roasted in the heating step; a sound detection step for detecting whether or not a popping sound is generated, the popping sound being generated intermittently as the green beans are heated in the heating step and the green beans continuously explode for a predetermined period of time; The length of the heating time in the heating step is adjusted based on the measurement result in the measuring step and the detection result in the sound detection step. Coffee bean roasting methods.

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