JP2001327274A - Coffee bean-roasting apparatus - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide the subject apparatus in view of such a problem that when roasted coffee beans fall into inside an roasting apparatus during taking out the beans from the roasting apparatus, it is not only troublesome to take out the beans but also likely to injure the hand by mistake. SOLUTION: This coffee bean-roasting apparatus is so constituted that a case is set under the cooling part inside the roasting apparatus so as to hold fallen coffee beans in the case; thus only taking out the case is required to take out fallen coffee beans without picking up the beans through putting the hand thereinto, and also the chaff is prevented from scattering outside.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a roaster for roasting green coffee beans.

[0002]

2. Description of the Related Art Conventionally, a roasting machine of this type has been known as shown in FIG. Numeral 51 denotes a roasting unit, in which a heater 52 for heating the roasting unit 51 and a stirrer 53 for stirring coffee beans are provided. Reference numeral 54 denotes a motor for driving the stirring body. 55 is a cooling fan for supplying air into the roasting section, and 56 is a solenoid 5
Reference numeral 58 denotes a bean discharge port which is opened by energization of the
6 is a container for receiving the beans discharged from 6.

[0003] In the roaster having such a structure, when green beans are put into the roasting section 51, energization of the heater 52 is started and the stirrer 53 is started.
By rotating the green coffee beans are roasted.
When the roasting is completed after a lapse of a predetermined time, the cooling fan 55 is driven to introduce outside air into the roasting unit 51,
The roasting section 51 and the coffee beans are cooled. In other words, the roasting and the cooling are performed in the same roasting section 51. Then, when the temperature of the roasting section 51 becomes equal to or lower than the predetermined temperature, the drive of the cooling fan 55 is stopped, and the bean discharge port 56 is opened by energizing the solenoid 57 so that the coffee beans are stored in the container 58. It has become.

[0004] The high-temperature coffee beans after roasting are forcibly cooled by blowing air from a cooling fan, thereby preventing the progress of carbonization and the deterioration of coffee aroma, as described above. In the case of a structure in which roasting and cooling are performed in the same roasting unit 51, heat is released from the roasting unit 51 even when the power supply to the heater 52 is stopped with the end of roasting. The inside of the roasting section 51 is at a high temperature. Even if air is blown by driving the cooling fan 55 there, there is a problem that the cooling is not effectively performed, that it takes a long time to cool the coffee beans, and that the progress of carbonization proceeds during that time.

In order to solve the above-mentioned problems, the present applicant has invented a coffee bean roaster as shown in FIG. In the roaster having such a configuration, when the roasting is completed, the energization of the heater 52 is stopped, and at the same time, the solenoid 57 is turned off.
Turn on electricity. When the solenoid 57 is energized, the falling port 59 is opened, and the coffee beans fall to the cooling unit 60. When the discharge of the coffee beans to the cooling unit 60 is completed,
By driving the cooling fan 55, outside air flows into the cooling unit 60 from the opening 61 provided at the bottom of the cooling unit 60, and cools the coffee beans. Thus, the roasting section 51 and the cooling section 6
By providing 0 separately, coffee beans can be cooled in a short time without being affected by the heat from the roasting section 51.

[0006] Most of the chaff peeled off from the coffee beans during the roasting process is collected in the first chaff receiver 63 via the inclined member 62. Some fall to the cooling unit 60. Such a chaff is peeled off from the coffee beans by the air blown from the cooling fan 55, falls through an opening 61 provided at the bottom of the cooling unit 60, and is housed in a second chaff receiver 64 detachably provided outside the main body. So that the coffee beans and chaff can be separated cleanly.

[0007]

However, the cooling unit 60
Since there is a slight gap between the second chaff receiver 64 and the second chaff receiver 64 provided outside the main body, the fine chaff sometimes scatters outside the main body through the gap.
Also, the roasted coffee beans are stored in the cooling unit 60, but if the amount stored in the cooling unit 60 becomes too large by repeating roasting without taking out the coffee beans,
When the cooling part 60 is pulled out from the main body 1, the coffee beans are worn by the guide part of the main body and fall into the main body. Then, not only is it difficult to pick up the spilled coffee beans, but also there is a risk of inadvertently injuring your hands when trying to put your hand inside the main unit and scrape it out.

[0008] The present invention has been made in view of such circumstances, and an object thereof is to easily remove coffee beans when roasted coffee beans spill into the main body. An object of the present invention is to provide an easy-to-use coffee bean roaster with no chaff scattered outside.

[0009]

In order to achieve the above object, the present invention provides a roasting section in which roasted coffee beans are roasted in a main body while stirring the roasted coffee beans, and a roasting section having a plurality of openings on a bottom surface. A cooling unit that cools the coffee beans, a cooling fan that sends air to the cooling unit, and a case for receiving the chaff and the coffee beans dropped from the cooling unit below the cooling unit. The present invention relates to a coffee bean roasting machine.

[0010] Further, according to the present invention, there is provided a coffee bean roaster according to claim 1, wherein an air introduction hole for taking in air from a cooling fan is provided on a side surface of the case.

[0011]

According to this structure, when the cooling unit is pulled out, coffee beans that have been worn by the guide unit and fallen into the main body are stored in the case, so that there is no need to put a hand in the main body. You can easily remove the coffee beans just by removing the case. Further, since the case is provided in the main body, the chaff does not scatter outside.

[0012]

Embodiments of the present invention will be described below with reference to the accompanying drawings. FIG. 1 is a front external view of a coffee maker according to the present embodiment, in which a lid 2 for feeding green coffee beans is provided on an upper portion of a main body 1 and an operation panel 3 is provided on a side surface.

FIG. 2 is a structural view showing the details of the inside. In the roasting section 4 in the shape of a pot, a stirring body 7 having a plurality of spouts 6 extending around a rotating shaft 5 is provided. A second electric heater 8 having a ring shape is provided. Further, the bottom wall of the roasting unit 4 is formed of a plate 10 to which a first electric heater 9 is crimped.
Is buried.

The amount of heat generated by the first electric heater 9 and the second electric heater 8 can be arbitrarily set. Here, the amount of heat generated by the second electric heater 8 is determined by the amount of heat generated by the first electric heater 9. It is set smaller than the amount. If the amount of heat generated by the second electric heater 8 is suppressed in this way, it is possible to effectively prevent charring of beans by itself, which is convenient.

Reference numeral 12 denotes a second temperature sensor protruding from the inner wall of the roasting section. The lid 2 is provided with a deodorizing catalyst 14 provided above and adjacent to the exhaust port 13. Reference numeral 15 denotes a drop port that opens when the solenoid 16 sucks the opening / closing member 17.
Reference numeral 18 denotes a motor for rotationally driving the agitator 7, which is engaged and connected to the rotating shaft 5 via a spring 19, thereby reducing heat conduction from the agitator 7 to the motor 18. Reference numeral 20 denotes a chaff receiver for collecting chaff falling from a slit formed at the bottom of the roasting unit 4, and reference numeral 21 denotes an inclined member serving as a passage of the chaff.

Reference numeral 22 denotes a cooling unit for containing and cooling the roasted beans, 23 a cooling fan for introducing outside air to the cooling unit 22, and 24 a case provided below the cooling unit 22. And is provided detachably on the main body.

FIG. 3 is a perspective view of the coffee maker of the present invention.
And a handle 26 on the side of the main body.
In the present embodiment, the shape of the opening 25 is a hole, but may be other shapes such as a slit. An air introduction hole 27 for introducing air sent from the cooling fan 22 is provided on a side surface of the case 24.

Next, the operation of the above configuration will be described. First, the lid 2 is lifted, and a predetermined amount (for example, 60 g) of green coffee beans is put into the roasting unit 4. Then, when the roasting switch of the operation panel 3 is turned on, the power supply to the second electric heater 8 and the motor 18 is started, and the temperature of the deodorizing catalyst 14 heated by the second electric heater 8 gradually increases. Then, after the deodorizing catalyst 14 reaches a predetermined temperature, the first electric heater 9 is energized.

When the power supply to the first electric heater 9 is started, the temperature of the bottom of the roasting section 4 gradually rises, and the green coffee beans are heated while being stirred by the stirrer 7. Then, the first electric heater 9 quickly raises the temperature of the first temperature sensor 11 provided on the plate 10.

When the temperature in the roasting section 4 rises, since the green coffee beans contain about 12 to 13% of moisture, steam is first generated from the heated green coffee beans. This time, odorous smoke is generated with the steam. At this time, since the deodorizing catalyst 14 has already been activated by receiving the radiant heat of the second electric heater 8, the steam and odor components flowing out from the exhaust port 13 are oxidized and decomposed by the deodorizing catalyst 14 and have no odor. Be transformed into

When the first temperature sensor 11 detects a predetermined temperature suitable for roasting, the amount of electricity supplied to the first electric heater 9 is controlled thereafter to maintain the predetermined temperature.
On the other hand, when the second temperature sensor 12 detects a predetermined temperature, the amount of current supplied to the second electric heater 8 is similarly controlled. As for the control of the energization amount, an appropriate method such as conventionally known on / off control and phase control can be adopted.

By controlling the amount of current supplied to the first electric heater 9 and the second electric heater 8, the entire roasting section 4 is maintained at an ideal roasting temperature. In this case, the green coffee beans receive excessive radiant heat from a specific direction or are uniformly heated so as to be wrapped, unlike the conventional device in which the temperature of the roasting unit 4 varies. Therefore, green coffee beans have a small temperature difference between the inside and the surface, and heat penetrates into the inside from the center crack, so that the inside expands and shatters, and is roasted uniformly. Furthermore, since the heat generated by the heater is efficiently used for roasting, the roasting time can be shortened.

In addition, the chaff is peeled off from the coffee beans during the roasting process. Since the slit for dropping the chaff is formed at the bottom of the roasting section 4, the chaff peeled off from the coffee beans is Slit member 2 from this slit
1 to be collected by the chaff receiver 20.

When the roasting is completed when the water content of the coffee beans becomes about 2 to 3%, the energization of the first electric heater 9 and the second electric heater 8 is stopped, and at the same time, the solenoid 16 is turned off.
Turn on electricity. When the solenoid 16 is energized, the opening / closing member 17 rotates as shown in FIG. Accordingly, the coffee beans fall into the cooling unit 22 via the dropout 15 by the stirring of the stirring body 7 (in the direction of the arrow). When the discharge of the coffee beans to the cooling unit 22 is completed, the power supply to the motor 18 and the solenoid 16 is stopped, and the cooling fan 23 operates for a predetermined time. Cooling fan 23
The air blown from passes through the air introduction hole 27 on the side surface of the case 24, flows into the cooling unit 22 from the opening 25 provided at the bottom of the cooling unit 22, and cools the coffee beans. In this way, the cooling unit 22 forcibly cools the high-temperature coffee beans by blowing air from the cooling fan 23, thereby preventing progress of carbonization and deterioration of coffee aroma.

Most of the chaff that has peeled off during the roasting process is recovered from the slit at the bottom of the roasting section 4 into the chaff receiver 20 through the inclined member 21 as described above. The chaff that has dropped onto the cooling unit 22 while adhering thereto is peeled off from the beans by the blowing of the cooling fan 23. The chaff that has peeled off at this time passes through an opening 25 provided at the bottom of the cooling unit 22 to the case 2.
4, the beans and the chaff can be completely separated. Since the case 24 is provided inside the main body, the chaff does not scatter outside.

The cooling unit 22 also serves to store the coffee beans, and when taking out the roasted coffee beans, the handle 2 provided on the side of the body of the cooling unit 22 is used.
6, the cooling unit 22 may be pulled out of the main body 1.

After the roasting is completed, if the roasting is repeated without taking out the coffee beans, the coffee beans accumulate above the height of the cooling section 22. When the cooling unit 22 is pulled out of the main body in this state, the coffee beans are cut off by the guide portion of the main body 1 and spilled inside the main body, but the spilled coffee beans are stored in the case 24 provided in the main body. Therefore, the coffee beans can be removed only by removing the case 24 from the main body without having to put a hand in and scrape it out.

[0028]

As described above, the coffee bean roaster according to the present invention has a structure in which the case is provided below the cooling unit. Coffee beans that have fallen into can be easily removed by simply removing the case. Further, since the case is provided in the main body, the chaff peeled off in the cooling unit can be accommodated in the case without scattering to the outside.

[Brief description of the drawings]

FIG. 1 is a front external view of an embodiment of the present invention.

FIG. 2 is an internal configuration diagram of an embodiment of the present invention.

FIG. 3 is a perspective view of an embodiment of the present invention.

FIG. 4 is a diagram illustrating an operation of the opening / closing member according to the embodiment of the present invention.

FIG. 5 is an internal configuration diagram of a conventional example.

FIG. 6 is an internal configuration diagram of a conventional example.

[Explanation of symbols]

 4 Roasting part 25 Opening part 22 Cooling part 23 Cooling fan 24 Case 27 Air introduction hole

Claims (2)

[Claims] 1. A roasting section for roasting green coffee beans while stirring the beans inside the body, a cooling section having a large number of openings on the bottom surface for cooling roasted coffee beans, and A coffee bean roaster comprising: a cooling fan for sending air; and a case for receiving a chaff and coffee beans dropped from the cooling unit below the cooling unit. 2. The coffee bean roaster according to claim 1, wherein an air introduction hole for taking in air from a cooling fan is provided on a side surface of the case.