JP2018143201A - Roasting device - Google Patents

Abstract

PROBLEM TO BE SOLVED: To stably enable high quality roasting of a small amount of coffee beans at home and a small store to thereby arouse a new demand concerning the roasting.SOLUTION: A roasting device includes a heated roasting space 12, and a stirring part 15 provided with a gap 14 in the upper part of a bottom surface 13 of the roasting space 12 and rotated relatively to the bottom surface 13. The height of the gap 14 is assumed the height narrowed by multiple granular buffer materials charged in the roasting space 12 and making the charged roasted materials roll by the relative rotation of the stirring part 15. When roasting, the granular buffer materials are charged to the roasting space 12, and successively coffee beans are charged and heated while rotating the stirring part 15.SELECTED DRAWING: Figure 1

Description

  The present invention relates to a roaster for roasting foods such as coffee beans, brown rice, barley, tea leaves, peanuts, almonds and the like. The present invention relates to a roaster suitable for roasting small amounts of food.

  A roasting device that can roast a small amount of food and can be used at home or in a small-scale store is disclosed in Patent Document 1 below.

  This roaster has a configuration in which a metal inner container is provided inside a one-handed pan-shaped metal outer container with a gap. Patent Document 1 describes that a double structure having a gap prevents heat buffering and allows food to be roasted uniformly at low temperature.

  However, in order to roast food uniformly and uniformly, it is necessary to stir the food as uniformly as possible. However, the roaster in Patent Document 1 has no means for stirring, and shakes the roaster. There must be. For this reason, uniform roasting is difficult and stable roasting quality cannot be obtained.

  As for the roasting quality, it is difficult to adequately and adequately stir, so the roaster that roasts a small amount of food is compared with the one roasted by a specialist who performs a large amount of roasting at once. There is a tendency for quality differences to occur.

  Because roasting that is satisfactory in this way is not easy, even if the coffee beans are roasted at home once, their interest has diminished, and self roasting has not been widely used.

JP 2005-58200 A

  The main object of the present invention is to stimulate high-quality roasting of a small amount of food in a home or a small store, and to stimulate new demands related to roasting.

  Means for this include a roasting space to be heated, and a stirring portion provided above the bottom surface of the roasting space with a gap therebetween and rotating relative to the bottom surface, wherein the height of the gap is the height of the roasting space. It is a roaster that is narrowed by a plurality of granular cushioning materials introduced into the roasting space and has a height at which the to-be-roasted material to be rolled is rolled by relative rotation of the stirring unit. The heat source for heating the roasting space may be an external heat source prepared separately or a heat source provided integrally. Further, the relative rotation of the stirring unit may be manual or electric.

  In this configuration, when the agitating unit rotates relatively, the to-be-roasted material is rolled by the granular cushioning material introduced into the roasting space, and the to-be-roasted material is roasted uniformly and without unevenness. The granular cushioning material suppresses a rapid temperature rise and heats the to-be-roasted material through the granular cushioning material itself.

  As a mode of this invention, it is good also as a roasting machine which has a convection promotion part which lowers the rising hot air in the roasting space. In this configuration, since the convection promoting portion promotes heat convection in the roasting space, efficient and uniform roasting is possible.

  As a mode of this invention, it is good also as a roasting machine which has a curving part which curves in the shape of a concave in plan view toward the back of the relative rotation direction in the middle of the above-mentioned stirring part extending in the peripheral direction from the relative rotation center. In this configuration, the to-be-roasted material is collected while being rolled toward the most concave portion of the curved portion of the stirring unit by relative rotation, and then rolls over the stirring unit and dropped behind the stirring unit. Uniform stirring is performed by repeatedly receiving the action of the relative rotation of the stirring unit.

  As a mode of this invention, it is good also as a roasting machine provided with the support body which rotates in the roasting space, and the above-mentioned stirring part was formed in the lower end part of the above-mentioned support body. In this structure, since the stirring part is formed in the lower end part of the rotating support body, the structure for stirring can be simplified.

  In the roasting device in which the stirring unit is formed at the lower end portion of the support that rotates in the roasting space, the support is preferably cylindrical. In this configuration, the cylindrical support firmly supports the agitating unit, and can transmit the rotational force efficiently, so that the rotation can be performed smoothly.

  In the roasting device in which the stirring unit is formed at the lower end of the cylindrical support that rotates in the roasting space, a lower notch is formed in the lower part of the support in the rearward direction in the relative rotation direction. The roaster may be formed with a regulation piece protruding obliquely forward at the outer periphery at the rear end in the relative rotation direction of the notch. In this configuration, the notch prevents co-rotation associated with the object to be roasted, and the regulating piece guides the object to be roasted to the inside of the roasting space to ensure that the object to be roasted rolls. To achieve uniform roasting.

  As an aspect of the present invention, a roaster having irregularities on the bottom surface may be used. In this configuration, the unevenness imparts contact resistance to the granular cushioning material and the material to be roasted, and promotes their rolling.

  Another means for solving the problem includes a roasting space that is heated, and a roaster that includes a stirring unit that is provided above the bottom surface of the roasting space and that rotates relative to the bottom surface. , Using a plurality of granular cushioning materials that are heavier and smaller than the material to be roasted, and the gap of the roaster is narrowed by the plurality of granular cushioning materials introduced into the roasting space As the height for rolling the roasted object to be rolled by relative rotation of the stirring unit, the roasting space and the granular cushioning material are introduced into the roasting space, and then the stirring unit is moved with respect to the bottom surface. The roasting method in which the material to be roasted is heated while being rotated together with the granular cushioning material.

  According to the present invention, high-quality roasting of a small amount of food can be stably performed at home or in a small store.

The partial cross section side view of a roaster. The side view of the decomposition | disassembly state of a roaster. Sectional drawing of a roaster. AA sectional drawing of FIG. Sectional drawing which shows a clearance gap part. The longitudinal cross-sectional view of an action state. The top view of an action state. Sectional drawing of the roaster according to another example. Sectional drawing of the roaster according to another example. BB sectional drawing of FIG. Sectional drawing of the principal part of the roaster based on another example. Sectional drawing of the principal part of the roaster based on another example. Sectional drawing of the roaster according to another example. Sectional drawing of the roaster according to another example. Sectional drawing of the roaster according to another example. Sectional drawing of the roaster according to another example. The partial cross section side view of a roaster. The partial perspective view of the stirring part which concerns on another example.

An embodiment for carrying out the present invention will be described below with reference to the drawings.
FIG. 1 is a partial cross-sectional side view of a roaster 11, in particular, a manual roaster 11 that can feel a hand work feeling. The roaster 11 has a roasting space 12 to be heated and a roasting space. The agitation unit 15 is provided above the bottom surface 13 of the twelve and provided with a gap 14 so as to rotate relative to the bottom surface 13. The roasting space 12 is heated by an external heat source, for example, a cooking heater 21. In FIG. 1, a gas stove 22 is illustrated as the cooking heater 21. In FIG. 1, reference numeral 23 denotes five virtues.

  The roasting device 11 includes a main body member 31 that has a bottomed cylindrical shape with an open upper surface and forms the aforementioned roasting space 12 therein, and a rotation unit 51 that is detachably attached to the main body member 31 from above. ing. The rotation unit 51 includes a plurality of members that can be disassembled as shown in FIG. In addition to these, you may provide the auxiliary leg member 71 which supports the main body member 31 on the virtues 23 as needed. These members are made of metal.

  As shown in FIG. 3, which is a cross-sectional view of the main body member 31 and the rotation unit 51, the main body member 31 includes the above-described bottom surface 13 formed in a flat disk shape, and the curved portion 32 from the entire circumference of the bottom surface 13. It has the surrounding wall 33 which stands up through. The peripheral wall 33 is cylindrical, and a handle 34 is provided on the outer peripheral surface of the peripheral wall 33. In the illustrated example, a rod-like handle 34 formed on a part of the outer peripheral surface is shown. However, the form of the handle 34 can be appropriately set, and for example, a pair of handles such as a two-handed pan may be provided.

  An annular receiving surface 35 is formed on the upper end surface of the peripheral wall 33 in a plan view. The receiving surface 35 has the same height on the entire circumference, and the width of the receiving surface 35 is set to an appropriate width that can stably support the rotating unit 51. The receiving surface 35 may be a flat surface as in the illustrated example, or may be, for example, a groove shape or a ridge shape.

  Concavities and convexities are formed on the bottom surface 13 of the main body member 31. Concavities and convexities may be formed by forming convex portions with respect to the reference surface of the bottom surface 13, forming concave portions or forming concave portions, or forming both convex portions and concave portions and forming concave and convex portions. In the illustrated example, as shown in FIG. 4 which is a cross-sectional view taken along the line AA of FIG. 3, the unevenness is formed by forming a plurality of convex portions 36 extending radially from the center of the bottom surface 13.

  As shown in FIGS. 2 and 3, the plurality of members constituting the rotation unit 51 include a cylindrical support body 52, and a convection promotion member 53 as a convection promotion part that is detachably attached to the support body 52. The shoulder member 54 is detachably attachable to the opening 52 a at the upper end of the support 52, and the lid 55 is detachably fitted to the window 54 a formed at the center of the shoulder member 54.

  The support body 52 is cylindrical, and the upper end opening 56 at the upper end is cylindrical. The upper end port portion 56 is formed to have a larger diameter than the inner peripheral edge of the receiving surface 35 of the main body member 31, and the lower portion 57 below the upper end port portion 56 except for the upper end port portion 56 is disposed inside the main body member 31. It rotates in the state accommodated in the roasting space 12. The above-described stirring unit 15 is formed at the lower end of the support body 52.

  A lower surface of the upper end mouth portion 56 of the support body 52 has an inclined surface 56a that spreads toward the outer peripheral side toward the upper side, and an outer periphery slightly smaller in diameter than the inner peripheral surface of the upper end portion of the main body member 31 below the inclined surface 56a. A straight portion 56b having an appropriate height and having a surface is formed. On the other hand, a sliding member 58 that moves on the receiving surface 35 is provided above the inclined surface 56a. The sliding member 58 may be constituted by a bearing, for example, as illustrated. The bearing can be made of metal or ceramic.

  Specifically, in the case where a plurality of bearings are provided as the sliding member 58, six of the sliding members 58 may be arranged at equal intervals along the circumferential direction of the support body 52. In this case, one set of the three sliding members 58 of which three of the sliding members 58 are arranged in contact with each other is in contact with the receiving surface 35, and the other set of sliding members 58 is It is set so as to float slightly from the receiving surface 35. That is, the set of sliding members 58 in contact with the receiving surface 35 is mainly responsible for sliding, and the other set of sliding members 58 mainly supports the tilting of the support body 52 to provide good support. The body 52 is stabilized and smoothly rotated.

  The lower part 57 of the support body 52 is constituted by a cylindrical peripheral wall, and a plurality of through holes 57a are formed in the whole. The lower portion 57 may be a cylindrical shape or a rectangular tube shape such as a hexagonal tube shape. And the both ends of the stirring part 15 are formed in the intersection part with the straight line orthogonal to the centerline of the support body 52 in the lower end part of the support body 52, as shown in FIG.

  The stirring unit 15 rotates while keeping parallel to the bottom surface 13 of the main body member 31 and is formed in an appropriate form such as a straight line or a curved line. It is made into the shape which has the curved part 15a which curves in a planar view concave shape toward the relative rotation back in the middle extending from the centerline position of the support body 52 of this to the outer peripheral direction. Two stirring portions 15 having such a configuration are formed with the relative rotation center P interposed therebetween, and a stirring blade 59 having an S-shape in plan view is formed as a whole.

  Although the longitudinal cross-sectional shape of the stirring part 15 is also formed suitably, in this example, the longitudinal cross-sectional shape is formed in the rectangle. The height of the stirring unit 15 is appropriately set according to the type of the roasting object. In the case where the to-be-roasted material is granular, such as coffee beans, the height H1 of the stirring unit 15 is shown in FIG. 5 so that the to-be-roasted material does not easily get over the stirring unit 15 by relative rotation. As described above, the height is set to be equal to or longer than the length L1 of the to-be-roasted object X in the major axis direction. The stirring blade 59 having the stirring unit 15 having such a configuration can be formed by processing a band-shaped metal plate having an appropriate width into an S shape.

  A lower portion 57 of the support body 52, which is the lower part of the support body 52, is formed with a notch 61 that is higher toward the rear in the relative rotation direction. That is, the notch 61 is formed except for the two places that form the end of the agitation unit 15 described above. The notch 61 may have a shape in which the contour gradually increases over a plurality of stages as illustrated. In addition, it is good also as a notch part of the shape where an outline inclines, or the shape bent in a spiral, for example. A restriction piece 62 is formed at the rear end of the notch 61 in the relative rotation direction and protrudes obliquely forward on the outer periphery (front in the relative rotation direction). The restricting piece 62 has a vertically long plate shape, and is set to a protruding length that does not contact the inner peripheral surface of the main body member 31.

  In the relationship between the support body 52 and the main body member 31, the height H2 (see FIG. 5) of the gap 14 between the stirring unit 15 of the support body 52 and the bottom surface 13 of the main body member 31 is as follows. Is set. That is, the height H <b> 2 of the gap 14 is narrowed by the plurality of granular cushioning materials Y introduced into the roasting space 12, and the introduced roasted object X is rolled by the relative rotation of the stirring unit 15. That's it.

  Here, the granular cushioning material Y is primarily for rolling the roasting material X during the relative rotation of the agitating unit 15, and is a granular material heavier than the roasting material X. Preferably, it has heat. For example, gravel, pebbles, steel balls, particles that effectively radiate far infrared rays, and the like are used as the granular cushioning material Y. The shape of the granular cushioning material Y may be any shape as long as it has a certain thickness and provides resistance to the roasted product X so that the roasted product X can roll. Does not matter.

  Therefore, the height H2 of the gap 14 is preferably higher than the height of the granular cushioning material Y and lower than the height of the to-be-roasted article X. Specifically, on the basis of the granular cushioning material Y, the height H2 of the gap 14 is about 1 to 2 times the height H3 of one layer of the granular cushioning material Y as shown in FIG. It is good to set to. When the to-be-roasted object X is used as a reference, the height H2 of the gap 14 may be set to be equal to or higher than the height H4 of one layer of the to-be-roasted object X. Preferably, the height H2 of the gap 14 is about 1 to 2 times the height H3 of one layer of the granular cushioning material Y, and the same height as the height H4 of one layer of the roasted article X. It is good to be. This is because if the number of the granular buffer materials Y that pass under the stirring unit 15 and are not stirred is large, it is wasted.

  Here, “the height of one layer” is the height when the layer is formed by rolling the granular cushioning material Y or the to-be-roasted object X on a plane, and the value of the height is an appropriate value. A width occurs. This is because the non-spherical granular cushioning material Y and the to-be-roasted product X have different lengths in the major axis direction and the minor axis direction, and further in the thickness direction, and the direction in which the layer is formed cannot be determined. is there.

  The convection promoting member 53 lowers the hot air rising in the roasting space 12, and is formed in an annular plate shape in plan view as shown in FIG. The opening 53a at the center is set to an appropriate size necessary to limit the hot air that escapes upward. The convection promoting member 53 is fitted and attached to a stepped portion 52 b formed on the inner peripheral surface of the intermediate portion in the vertical direction of the support body 52. The clearance may be reduced so that they can be integrated simply by fitting, the shape of the fitting portion may be a polygon in plan view, or a separate fastener may be provided.

  The convection promoting member 53 having such a configuration can be provided with a rod-shaped thermometer 81 as necessary as shown in FIG. The thermometer 81 may be held by opening an insertion hole (not shown) in a part of the convection promoting member 53 and inserting the rod-shaped portion of the thermometer 81 into the insertion hole.

  The shoulder member 54 is formed in a lid shape that can be fitted into the opening 52a of the support 52, and the above-described window portion 54a is formed at the center. The window part 54a is circular in plan view. In order to prevent relative rotation between the shoulder member 54 and the support body 52, the clearance is adjusted so that the fitting is tight, for example, a reverse screw is formed between the opposing surfaces, You may provide fasteners, such as a buckle. A rotation handle 54 b for rotating operation is formed on a part of the upper surface of the shoulder member 54. The support body 52 integral with the shoulder member 54 can be rotated relative to the main body member 31 by placing the hand on the rotation handle 54b and rotating it.

  The lid body 55 can be attached to and detached from the central window portion 54a of the shoulder member 54, and is formed in a circular shape in plan view. The lid 55 is only on the shoulder member 54 when attached to the shoulder member 54, and rotates as the shoulder member 54 rotates. A knob 55a is formed at the center of the upper surface. The lid 55 may be configured using a transparent body such as glass so that the inside can be seen through.

  The roasting device 11 is configured as described above.

  The auxiliary leg member 71 that supports the main body member 31 is formed in a cylindrical shape, and the diameter of the upper end portion is set to a size that supports the curved portion 32 at the bottom of the main body member 31. A groove portion 72 that fits into a plurality of support pieces 23 a formed in the virtues 23 is formed on the lower side portion of the auxiliary leg member 71. The height of the auxiliary leg member 71 and the depth of the groove 72 are set so that the bottom of the main body member 31 to be supported can be supported at a desired height on the gas stove 22.

  The roaster 11 is used for roasting as follows. That is, after the roaster 11 and the granular cushioning material Y are prepared and the to-be-roasted article X and the granular cushioning material Y are put into the roasting space 12, the agitator 15 is rotated relative to the bottom surface 13 to be roasted. The decoction X is heated while rolling along with the granular buffer material Y.

  The roasting method for roasting coffee beans Xa as an example of the to-be-roasted product X will be specifically described. First, the roaster 11 is assembled and placed on the gas stove 22 as shown in FIG. At this time, the granular cushioning material Y is put into the roasting space 12 of the roaster 11. The input amount of the granular cushioning material Y may be at least about 80% of the entire bottom surface 13 of the roasting space 12. Thereafter, preheating is optionally started.

  Next, the lid 55 is removed and the coffee beans Xa are charged. The input amount of the coffee beans Xa is appropriately set from 1 to about 200 g as necessary. The lid 55 may be closed or removed and is selected according to preference.

  Subsequently, a hand is put on the rotary handle 54b to start rotation of the rotary unit 51. The mode and degree of rotation are appropriately adjusted so that the desired roasting can be performed. The number of revolutions is preferably 60 or less per minute. A more preferable rotation speed is about 20 to 40 rotations per minute. This operation can be performed while appropriately checking the internal roasted state.

  When the lid body 55 is closed while roasting is progressing by one explosion and two explosions by heating, the lid body 55 is removed and the heating power is adjusted as necessary to release water vapor. When the inside is observed through the window 54a and the coffee beans Xa are biased and heating unevenness is likely to occur, the main body member 31 is tilted on the auxiliary leg member 71, and the coffee beans Xa are leveled to achieve good rolling. Prevents scales and uneven heating.

  Heating is finished in a preferred roasting state, the coffee beans Xa and the granular buffer material Y are taken out from the roasting space 12, and the coffee beans Xa are separated and cooled.

  After the roasting is finished, the roaster 11 is disassembled and cleaned. Since the rotary unit 51 composed of a plurality of members can also be disassembled, a clean state can be easily maintained.

  In the roasting process, the coffee beans Xa and the granular cushioning material Y are as shown in FIG. 6 in the longitudinal sectional view and as shown in FIG. 7 in the planar view. That is, since the granular buffer material Y is heavier than the coffee beans Xa, the granular buffer material Y is mainly positioned below so as to cover the bottom surface 13, and the coffee beans Xa are placed on the granular buffer material Y or mixed with the granular buffer material Y. doing.

  When the stirring unit 15 is moved by the rotation of the rotating unit 51 (see the thick line arrow in FIG. 7), the granular cushioning material Y and the coffee beans Xa are moved while rolling so as to be collected by the stirring unit 15. Since the stirring part 15 has the curved part 15a, it rolls so that it may move relatively toward the part with a large dent. As a result, the coffee beans Xa are mainly deposited in the front of the agitating unit 15 in the relative rotation direction so that the thickness becomes thicker toward the agitating unit 15, and the upper surface of the accumulation part is inclined. The granular cushioning material Y and the coffee beans Xa roll in this accumulated state, and the coffee beans Xa near the stirring unit 15 and at the end of the inclined surface get over the stirring unit 15 and stir with relative rotation. It falls to the rear in the relative rotational direction from the portion 15 and rolls (see the white arrow in FIG. 7). The coffee beans Xa that have fallen and rolled are collected by the subsequent stirring unit 15 and the same rolling as described above is repeated. During such agitation, the irregularities on the bottom surface 13 increase the contact resistance and promote the rolling of the granular cushioning material Y and the coffee beans Xa.

  For this reason, the coffee beans Xa are not heated while being in direct contact with the peripheral wall 33 of the main body member 31, are uniformly stirred, and can be roasted without unevenness without locally burning. As a result, roasting quality is also improved.

  In addition, above the coffee beans Xa that repeat rolling in this way, the convection promoting member 53 urges convection by holding down and lowering the rising hot air. For this reason, the surroundings of heat are good and roasting is efficient. Moreover, since the granular cushioning material Y that covers the bottom surface 13 and rolls together with the coffee beans Xa has heat, the heat from the gas stove 22 is evenly distributed and roasting is also performed by the heat of the granular cushioning material Y. . From this point as well, uniform and efficient roasting can be performed.

  Since the stirring unit 15 that performs stirring is formed at the lower end portion of the cylindrical support body 52, the rotational force can be transmitted efficiently and the rotation of the stirring unit 15 can be performed smoothly. Since the stirring portion 15 is formed at the lower end portion of the cylindrical support body 52, the support body 52 is present at a position close to the inner peripheral surface of the roasting space 12. Therefore, the coffee beans Xa can be prevented from being caught by the outer peripheral side of the support 52 and rotating together, and the coffee beans Xa can be guided to the inner peripheral side. For this reason, uniform stirring as described above can be performed reliably.

  In addition, since the stirring is carried out by rotating by hand, it is possible to obtain a feeling of roasting by itself as compared with the case where the stirring is carried out electrically. You can also change the way you rotate while watching the roasting condition. In other words, adjustment and ingenuity are possible. This can bring joy and satisfaction. In addition, since it is possible to adjust according to the type of coffee beans Xa, humidity, temperature, etc. during roasting, it is possible to perform high-quality roasting by allowing uniform stirring as described above, while roasting. You can have fun to roast on your own, leaving room to devise. As a result, the above-mentioned joy and satisfaction can be brought about and the demand for self-roasting can be expanded.

  Other examples will be described below. In this description, the same parts as those described above are denoted by the same reference numerals, and detailed description thereof is omitted.

  FIG. 8 is a longitudinal sectional view of the main body member 31 and the rotation unit 51 of the roasting device 11, and shows another example of the convection promoting member 53. The convection promoting member 53 is formed in a cylindrical shape.

  That is, the flange 53b that engages with the window portion 54a of the shoulder member 54 is provided at the upper end, and the lower portion of the flange 53b is formed in a cylindrical shape having an appropriate diameter.

  Even in the case where such a convection promoting member 53 is provided, the hot air rising due to the cooperation with the shoulder member 54 can be lowered and convected in the roasting space 12 as described above.

  FIG. 9 is a longitudinal sectional view of the main body member 31 and the rotation unit 51 of the roasting device 11 and shows an example in which the stirring unit 15 is provided in a non-rotatable state.

  In the roaster 11, a column 63 is erected at the center of the bottom surface 13 of the main body member 31, and the stirring unit 15 is detachably attached to the upper end of the column 63. FIG. 10 is a cross-sectional view taken along the line B-B in FIG. 9. As shown in FIG. 10, the stirring blade 59 having the stirring unit 15 is formed in an S-shape in plan view. A cylindrical attachment portion 59a is formed at the position. The attachment portion 59a can be attached to the column 63 by screwing the bolt 64.

  On the other hand, the support body 52 in the rotation unit 51 has a bottom plate 52c at the lower end and is closed at the lower end surface. The upper surface of the bottom plate 52 c is the bottom surface 13 in the roaster 11. For this reason, the length of the column 63, the position of the bottom plate 52c of the support 52, and the like are set so that a gap 14 having a predetermined height is formed between the upper surface of the bottom plate 52c and the stirring unit 15.

  In the center of the bottom plate 52c, a loose hole 52d through which the column 63 of the main body member 31 is inserted is formed. Further, the bottom plate 52c has a plurality of through holes 52e like the lower portion 57 of the support body 52. These through holes 52e constitute the irregularities of the bottom surface 13.

  In the roasting device 11 configured as described above, when assembling, the rotating unit 51 is fitted to the main body member 31 after the stirring blade 59 is removed from the support column 63. Thereafter, the stirring blade 59 is attached to the support 63.

  In this configuration, when the rotating unit 51 is rotated, the to-be-roasted material X and the granular cushioning material Y on the support 52 move in the rotating direction, and the stirring unit 15 is immobile at this time, The object X and the granular buffer material Y are agitated by the same mechanism as described above.

  FIG. 11 is an enlarged view of the column 63 portion and shows an example in which a stirring blade 59 having the stirring unit 15 is provided with a buffer mechanism. That is, the bolt 64 to which the stirring blade 59 is attached is provided with a shaft portion 64a that does not have a male screw, and the compression coil spring 65 is held on the outer periphery of the shaft portion 64a.

  If comprised in this way, since the stirring part 15 can be displaced up and down against an urging | biasing force at the time of relative rotation of the stirring part 15, even if it is a case where an excessive load acts on the to-be-roasted object X, stirring is carried out. It can be carried out.

  Further, in the roasting device 11 as shown in FIGS. 9 and 11, a spacer (not shown) having an appropriate thickness is interposed on the upper end portion of the support 63 as necessary, thereby stirring the bottom surface 13. The height of the gap 14 between the portions 15 can be adjusted.

  For example, as shown in FIG. 12, the agitation unit 15 has a structure in which the agitation unit 15 is formed at the lower end of the cylindrical support 52 and includes a height adjustment mechanism that can adjust the height of the gap 14. Attaching plate portions 59b are formed at both ends of the stirring blade 59 having the above and fixed with the bottle 59d so that the position can be adjusted vertically with respect to the support body 52 using the long holes 59c provided in the attaching plate portion 59b. .

  FIG. 13 is a longitudinal sectional view of the roaster 11, and shows an example in which the stirring unit 15 is suspended from above and formed at the lower end of a rod-like support 66 that rotates in the roasting space 12. .

  The main body member 31 of the roasting device 11 is configured in the same manner as described above, except that a stepped portion 67 for detachably attaching the convection promoting member 53 is provided at an intermediate portion in the vertical direction.

  The rotating unit 51 does not require the above-described support body 52 and is provided with a support body 66 below the shoulder member 54. The upper end portion of the support 66 is fixed to be non-rotatable by a plurality of support rods 66 a extending from the lower surface of the shoulder member 54. At the lower end of the support 66, a stirring blade 59 having a stirring portion 15 and having an S-shape in plan view as a whole is fixed. The stirring blade 59 is preferably detachable from the support 66. This is because the cleaning can be performed to every corner and can be replaced with a stirring blade 59 having a different shape and size.

  In the roaster 11, stirring can be performed by rotating the handle 54 b of the shoulder member 54 with a hand.

  FIG. 14 is a longitudinal sectional view of the roasting device 11, and similarly to the example of FIG. 13, the stirring unit 15 is suspended from above and is rotated at the lower end of the rod-like support 66 that rotates in the roasting space 12. The example formed is shown. However, unlike the case of FIG. 13, the roaster 11 of FIG. 14 does not have the rotating unit 51 and has a structure in which stirring is performed by rotation of the shaft-shaped support body 68 having the stirring unit 15.

  That is, the main body member 31 has the same configuration as the main body member 31 of the roaster 11 shown in FIG. 13, but has a lid-like lid member 69 that fits on the upper end of the main body member 31 instead of the rotating unit 51. ing. A part of the lid member 69 includes a handle 69 a that overlaps the handle 34 of the main body member 31. A fitting structure that fits each other may be formed on the opposing surfaces of the handles 34 and 69a as shown by broken lines in FIG. A holding cylinder 69b into which the support 68 is loosely inserted is supported by a plurality of support rods 69c at the center on the lower surface side of the lid member 69. On the upper surface of the holding cylinder 69b, an annular closing plate 69d having a hole for loosely inserting the support 68 is formed.

  In the center of the lid member 69, a window portion 69e that allows the inside of the roasting space 12 to be visually recognized is formed, and the lid body 55 is detachably provided. At the center of the lid 55, there is a through hole 55 b sized to be detachable through a rotary handle 68 a provided at the upper end of the support 68. The size of the closing plate 69d is set larger than the through hole 55b.

  A holding cylinder 53c similar to the above-described holding cylinder 69b is supported by the support rod 53d at the center of the convection promoting member 53.

  In the roaster 11 having such a configuration, stirring can be performed by putting the hand on the rotary handle 68a of the support 68 and rotating it.

  FIG. 15 is a cross-sectional view of the roasting device 11, and is an example in which a receiving surface 35 formed at the upper end of the main body member 31 is formed on the upper surface of the inner rib 31 a formed to protrude toward the inner peripheral side. In this case, the lower part of the peripheral wall 33 of the main body member 31 is narrowed to have a small diameter, and the outer diameter of the support 52 of the rotating unit 51 is made slightly smaller than the inner peripheral surface of the lower part of the main body member 31. Since the inclination of the support 52 in the main body member 31 can be suppressed, smooth rotation can be realized.

  In addition, since it has the inner rib 31a, in order to facilitate discharge | emission of the content, ie, to-be-roasted object X, the granular buffer material Y, washing water, etc., a horizontal hole (FIG. (Not shown) may be formed.

  FIG. 16 is a cross-sectional view of the roasting device 11 provided with the thermometer 81. In the example shown in FIG. 3 described above, one thermometer 81 is provided. However, in the example shown in FIG. 16, by providing a plurality of thermometers and measuring the temperatures of a plurality of parts, better roasting can be realized. I am doing so.

  Specifically, two thermometers 81a and 81b are provided, the temperature near the bottom surface 13 is measured with one thermometer 81a, and the temperature of the roasted article X is measured with the other thermometer 81b. The thermometers at the tips of the thermometers 81a and 81b are positioned. The thermometers 81a and 81b are held at an appropriate position of the rotation unit 51. In the illustrated example, the thermometers 81 a and 81 b are held by the holding member 82 mounted on the inner peripheral surface of the upper portion of the support 52, and the thermometers 81 a and 81 b rotate relative to the bottom surface 13 as the rotating unit 51 rotates. Configure as follows.

  When the two thermometers 81a and 81b are provided in this way, the temperature of the to-be-roasted object X itself can be measured together with the temperature near the bottom surface 13, so the measured values of the two thermometers 81a and 81b and Adjust the firepower according to the difference. According to this method, it is possible to efficiently roast and prevent the material to be roasted X from being rapidly heated and scorched.

  FIG. 17 is a partial cross-sectional side view of the roaster 11 placed on the cooking heater 21. In this example, an IH cooking heater 24 is used as the cooking heater 21.

  When the IH cooking heater 24 is used, the auxiliary leg member 71 is provided with a non-conductive member, for example, a leg portion 73 made of wood or heat-resistant resin, and the bottom of the roaster 11 is held at an appropriate height. Roasting. Thereby, the to-be-roasted object X can be roasted without being influenced by the temperature limitation of the IH cooking heater 24. In addition, as long as the position of the leg part 73 is outside the range of the magnetic field, the leg part 73 may be made of metal.

  Further, in the case of the IH cooking heater 24, unlike the case of the gas stove 22, the central portion tends to become high temperature. And in roasting performed by the stirring part 15 as mentioned above, the to-be-roasted object X tends to stay in the center part. For this reason, it is good to form the baffle part 15b as shown in FIG. 18, and to reduce the to-be-roasted object X which is going to stay in a center part. In the illustrated example, the two stirring portions 15 are formed with the relative rotation center P interposed therebetween to form stirring blades 59. A baffle portion 15b is formed. The baffle portion 15b is circular in plan view, and the upper portion is formed in a conical shape. The shape of the baffle portion 15b is an example, and the size and shape are appropriately set. For example, in addition to a circular shape in plan view as in the illustrated example, a polygonal shape may be used.

  When the heat source for heating the roasting space 12 is obtained outside, not only the cooking heater 21 but also an appropriate heat source such as a stove or a bonfire can be used.

  The heat source may be provided inside or outside the roasting space 12.

  In addition, for example, the unevenness of the bottom surface described above and the through hole 57a of the cylindrical support body 52 described above can be omitted.

  Each member constituting the rotation unit 51 is not necessarily constituted by a separate member, but may be partly or entirely formed integrally. As described above, the convection promoting portion may be integrated with another member, instead of being configured by another member (convection promoting member 53) and being detachable.

  As described above, the stirring blade 59 is provided with two stirring portions 15 with the relative rotation center P interposed therebetween to form an S-shape in plan view as a whole. More than one can be provided. The form of the stirring blade 59 is set according to conditions such as the type and amount of the roasted article X and the shape, size, and amount of the granular cushioning material Y.

  The auxiliary leg member 71 may be omitted.

DESCRIPTION OF SYMBOLS 11 ... Roasting device 12 ... Roasting space 13 ... Bottom 14 ... Gap 15 ... Stirring part 15a ... Curved part 36 ... Convex part 52 ... Support body 53 ... Convection promoting member 61 ... Notch part 62 ... Restriction piece 66 ... Support body 68 ... support X ... roasted material Xa ... coffee beans Y ... granular cushioning material

Claims (8)

A heated roasting space;
A stirrer provided with a gap above the bottom surface of the roasting space and rotating relative to the bottom surface,
The height of the gap is narrowed by a plurality of granular cushioning materials introduced into the roasting space, and the roasting device has a height for rolling the to-be-roasted material to be rolled by the relative rotation of the stirring unit. . The roasting device according to claim 1, further comprising a convection promoting unit that lowers the rising hot air in the roasting space. The roasting device according to claim 1 or 2, further comprising a curved portion that curves in a concave shape in a plan view toward the rear in the relative rotation direction while the stirring portion extends in the outer peripheral direction from the relative rotation center. A support that rotates in the roasting space;
The roasting device according to any one of claims 1 to 3, wherein the stirring unit is formed at a lower end of the support. The roaster according to claim 4, wherein the support is cylindrical. A lower notch is formed in the lower part of the support body toward the rear in the relative rotational direction,
The roasting device according to claim 5, wherein a restriction piece that protrudes obliquely forward to the outer periphery is formed at a rear end in the relative rotation direction of the notch. The roasting device according to any one of claims 1 to 6, wherein the bottom surface has irregularities. A roasting device comprising a roasting space to be heated, and a stirrer provided with a gap above the bottom surface of the roasting space and rotating relative to the bottom surface;
Using multiple granular cushioning materials that are heavier and smaller than the material to be roasted,
The gap of the roaster is narrowed by the plurality of granular cushioning materials introduced into the roasting space, and the height of the to-be-roasted material to be rolled by the relative rotation of the stirring unit ,
After charging the roasted object and the granular cushioning material into the roasting space,
A roasting method in which the stirrer is rotated relative to the bottom surface and heated while rolling the roasted material together with the granular cushioning material.

Images