JP2020137421A - Roaster and roasting method - Google Patents

Abstract

To provide a roaster and a roasting method, capable of roasting a botanical stuff to be roasted easily according to individual preferences even at home or small shops.SOLUTION: A roaster 1 includes: a main container body 10 having a closed roasting space 2 therein; a meshed receiver 12 which holds coffee beans X to be breathable and keeps them from the main container body 10, in the roasting space 2; and an introduction part 14 which introduces fluid from the outside into the roasting space 2.SELECTED DRAWING: Figure 5

Description

The present invention relates to a roasting device and a roasting method for roasting vegetable roasted products such as coffee beans, brown rice, barley, tea leaves, peanuts, and almonds.

For example, a roasting machine for roasting coffee beans and other roasted products is generally large, but a small amount of roasted food can be roasted and can be used at home or in small stores. As a vessel, it is disclosed in Patent Document 1 below.

The roaster disclosed in Patent Document 1 is provided with a metal inner container with a gap inside a one-handed pan-shaped metal outer container, and has a double structure with a gap to prevent heat buffering. Therefore, it is said that the roasted material can be roasted evenly and uniformly at low temperature.

The roasting of the roasted product is caused by the burning (oxidation) of the roasted product, and it is important to adjust the temperature of the roasted product to obtain the desired taste, aroma, or color. It becomes.
However, since the roasting machine disclosed in Patent Document 1 is an open type with an open upper part, the heat of the heated roasted product is easily dissipated, and the roasted product is roasted in a desired roasting condition. It was difficult to adjust the amount of heating for roasting.

Further, since the roasting machine disclosed in Patent Document 1 is an open type with an open upper part, the roasting space is rich in oxygen, and the heated roasted product reaches the combustion temperature (oxidation temperature). Even after this, combustion (oxidation) continued and roasting proceeded, and it was difficult to roast the object to be roasted in a desired roasting condition.

JP-A-2005-58200

An object of the present invention is to provide a roasting device and a roasting method capable of easily roasting a vegetable-based roasted product in a desired roasting condition even in a home or a small store. ..

The present invention includes a heating container having a closed roasting space inside, a support portion that permeablely supports a plant-based roasted object so as not to come into contact with the heating container in the roasting space, and the above. The roasting machine is characterized in that the roasting space is provided with an introduction portion for introducing a fluid from the outside.

Further, in the present invention, in a closed roasting space inside a heating container, the heating container is heated in a state in which a plant-based roasted object is permeablely supported by a support portion so as not to come into contact with the heating container. The roasting method is characterized in that a fluid is introduced from the outside into the roasting space from an introduction portion provided in the heating container.

The above-mentioned vegetable roasted products include coffee beans, tea leaves, grains such as brown rice and barley, and beans such as peanuts, almonds, and macadamia nuts.
The closed roasting space refers to a space in which heated hot air can stay, and refers to a space in which the reproducibility of incomplete combustion of the roasted product is high.
The fluid includes an outside air at room temperature, a cooled outside air, a gas such as oxygen, a liquid such as water at room temperature, or a gel-like substance.

The heat source for heating the roasting space may be a heat source for heating the heating container from the outside, or a heat source integrally provided in the heating container. The heating source may be gas, electricity, or an open flame such as a bonfire, but it is more preferable that the heating source is a heat source in which the amount of heating can be controlled.

The support portion that supports the roasted product so as not to come into contact with the heating container described above is, for example, divided into upper and lower roasting spaces and supports the roasted product upward so as not to come into contact with the heating container. It may be a support portion that can be formed, or a support portion that can be suspended from above the roasting space or lifted from below to support the roasted object so as not to come into contact with the heating container. ..

The support portion that supports the roasted product so as to be breathable may be a heat-resistant support portion having a ventilated portion, for example, a perforated metal fitting such as a wire mesh or a punching metal. It is more preferable that the wire mesh has a small contact area with the support portion of the roasted product.

According to the present invention, it is possible to easily roast a vegetable-based roasted product in a desired roasting condition even at home or in a small store.
More specifically, when the roasted product is roasted by heating a heating container in which the vegetable roasted product is placed in the closed roasting space inside, the roasted product is in direct contact with the heating container. Was in danger of burning.

On the other hand, in the closed roasting space inside the heating container, the roasted product is supported by the support portion so as not to come into contact with the heating container so that the roasted product can be ventilated. It is possible to heat and roast the object to be roasted by the radiant heat from the heated heating container without directly contacting with and not burning.

Since the roasting space is closed, less heat is dissipated from the heated roasted product than in an open type roasting machine, and the roasted product can be heated efficiently.
However, in a closed roasting space, when the heated roasted product reaches the combustion temperature (oxidation temperature), the combustion (oxidation) of the roasted product generates gas such as carbon dioxide, and roasting. Oxygen in the roasting space tends to be deficient, and the roasted product may become incompletely burned (incompletely oxidized state) and soot may be generated. However, the introduction part introduces outside air into the roasting space as a fluid from the outside. By doing so, the oxygen deficiency can be eliminated. Therefore, incomplete combustion (incomplete oxidation state) of the roasted product due to lack of oxygen is suppressed, and the roasted product is burned (oxidized) to give the roasted product a desired taste, aroma or color. It can be roasted according to the roasting condition.

As an aspect of the present invention, the discharge port in the roasting space of the introduction portion discharges the fluid toward at least one of the bottom portion of the heating container and the support portion and the side of the support portion. It may be arranged so as to.

According to the present invention, the roasted product can be roasted efficiently and easily in a desired roasting condition even in a home or a small store.
More specifically, the discharge port in the roasting space of the introduction portion discharges the fluid toward at least one of the bottom portion of the heating container and the support portion and the side of the support portion. When the outside air having a high oxygen density is introduced as a fluid from the introduction portion, the introduced outside air is introduced from the discharge port between the bottom portion of the heating container and the support portion, and in the support portion. It is discharged to at least one of the sides.

Since the space between the bottom of the heating container and the support portion is particularly heated to a high temperature in the roasting space, the outside air discharged from the discharge port rapidly rises in temperature and expands, and spreads in the roasting space. , The temperature inside the roasting space can be efficiently raised. Therefore, the outside air introduced from the discharge port arranged so as to discharge the fluid between the bottom portion of the heating container and the support portion and toward at least one of the sides of the support portion is discharged. The object to be roasted can be roasted efficiently.

Further, when normal temperature water is introduced as a fluid from the introduction portion, the introduced normal temperature water is introduced from the discharge port to the bottom of the heating container and the support portion, which are particularly heated to a high temperature in the roasting space. When discharged to at least one of the sides of the support portion, the temperature of the water at room temperature discharged from the discharge port rapidly rises and expands, spreads in the roasting space, and the inside of the roasting space is hot and humid. In this state, the temperature rise in the roasting space can be suppressed to a constant temperature, and the roasted product can be roasted in a humid state, so the roasted product can be easily roasted in the desired roasting condition. can do.

Further, as an aspect of the present invention, the introduction portion may be configured to be connectable to a pumping body that pumps the fluid.
The pumping body may be a foot-operated or manual or electric pump that vigorously sends out a fluid such as outside air to the inside, or a tubular blower for blowing the fluid.

According to the present invention, the roasted product can be easily roasted in a desired roasting condition even at home or in a small store.
More specifically, as described above, compared to the case where the outside air is naturally sucked as a fluid into the roasting space where the object to be roasted is heated, the outside air is pumped from the pumping body connected to the introduction portion to roast. The amount of oxygen introduced into the roasting space increases, the lack of oxygen in the roasting space can be eliminated, the incomplete combustion (incomplete oxidation state) of the roasted product due to the lack of oxygen is suppressed, and the desired roasting condition is achieved. The roasted product can be roasted more easily.

As an aspect of the present invention, by roasting the object to be roasted while pumping outside air at room temperature as a fluid from the introduction portion to the roasting space, the hot air in the heated roasting space is compared. By introducing normal temperature outside air with high oxygen density into the roasting space from the introduction part, the amount of oxygen introduced into the roasting space can be further increased, the oxygen deficiency in the roasting space can be eliminated, and the subject due to the oxygen deficiency can be eliminated. Incomplete combustion (incompletely oxidized state) of the roasted product can be suppressed, and the roasted product can be roasted more easily in a desired roasting condition.

Further, as an aspect of the present invention, an exhaust portion for exhausting hot air from the roasting space may be provided above the introduction portion.
According to the present invention, the hot air heated in the roasting space can be exhausted from the exhaust section and efficiently ventilated with the outside air introduced from the introduction section, and the roasting condition of the object to be roasted can be adjusted to the desired roasting condition. Can be easily adjusted.

Further, as an aspect of the present invention, a plurality of the exhaust portions may be provided and may be configured to be openable and closable.
According to the present invention, the roasted product can be roasted more easily according to the taste.

Specifically, when the amount of heat supplied to the heating container continues to rise during heating, all the exhaust parts are opened to improve the ventilation efficiency in the roasting space. The amount of oxygen in the roasting space increases, and the combustion (oxidation) of the roasted product is promoted. Therefore, it can be roasted efficiently and in a short time with a desired roasting condition.

On the other hand, if you want to take your time to roast in your favorite roasting condition, block one of the multiple exhaust sections to regulate the amount of exhaust air from the roasting space and adjust the amount of outside air introduced. By doing so, it is possible to suppress excessive combustion (oxidation) of the roasted product while also suppressing incomplete combustion.

Further, as an aspect of the present invention, a granular heat storage material may be arranged between the bottom portion of the heating container and the support portion, and is arranged between the bottom portion of the heating container and the support portion. The granular heat storage material may prevent a sudden temperature change of the heating container due to the outside air introduced as the fluid.

According to the present invention, the heat of the heated heating container can be stored by the heat storage material. Therefore, even in a thin heating container, that is, a heating container having a low heat storage amount, the heat storage material stores heat. The temperature change in the roasting space can be suppressed.

Therefore, for example, it is possible to prevent a sudden temperature change of the heating container when a fluid at room temperature, which is lower in temperature than the hot air in the heated roasting space, is introduced into the roasting space from the introduction portion, and is heated. The temperature of the roasted product can be maintained, combustion (oxidation) can be sustained, and roasting can proceed further.

Since the temperature change in the roasting space can be suppressed even with a thin heating container, a sudden temperature change of the heating container can be prevented even with a lightweight heating container that can be held by hand. It is possible to maintain the temperature of the heated roasted product, sustain combustion (oxidation), and allow the roasting to proceed further.

Further, as an aspect of the present invention, a charging port for charging the roasted product may be provided at the upper part of the heating container, and a closing portion for closing the charging port may be provided.
According to the present invention, the roasted material can be easily charged into the support portion in the roasting space from the input port, and a closed roasting space can be formed by closing the input port at the closed portion. it can.

Further, as an aspect of the present invention, a temperature measuring unit which measures the temperature of the heated product to be roasted and allows the measured temperature to be visually recognized from the outside may be provided, and the temperature of the heated product to be roasted may be measured. When the temperature of the roasted product reaches the combustion temperature (oxidation temperature) as measured by the temperature measuring unit, incomplete combustion of the roasted product is performed by pumping outside air at room temperature from the introduction unit to the roasting space. By maintaining the combustion temperature (oxidation temperature) of the roasted product while suppressing (incomplete oxidation state), the roasting condition of the roasted product due to combustion (oxidation) can be adjusted. Good.

According to the present invention, the roasted material put into the roasting space can be roasted while checking the temperature during roasting. Therefore, for example, after the heated roasted product reaches the combustion temperature (oxidation temperature), the fluid is introduced from the outside from the introduction portion, and the oxygen in the roasting space is based on the temperature of the roasted product. You can choose the roasting condition of the roasted product to your liking, such as estimating the deficiency state to introduce outside air or estimating the roasting condition of the roasted product to adjust the heating amount of the heating container. Can be easily adjusted.

The present invention can provide a roasting device and a roasting method capable of easily roasting a vegetable-based roasted product in a desired roasting condition even in a home or a small-scale store.

Perspective view of the roaster. Sectional view of the roaster. An exploded perspective view of the roaster. An exploded sectional view of the roaster. Sectional view of the roasting machine in the roasted state. Partial cross-sectional side view of the roaster. Side view of the disassembled state of the roaster. Sectional view of the roaster. FIG. 8 is a sectional view taken along the line AA of FIG. Sectional drawing which shows the gap part. Vertical cross-sectional view of the working state. Top view of the working state.

An embodiment for carrying out the present invention will be described below with reference to the drawings.
FIG. 1 shows a perspective view of the roaster 1, FIG. 2 shows a cross-sectional view of the roaster 1, FIG. 3 shows an exploded perspective view of the roaster 1, and FIG. 4 shows an exploded cross-sectional view of the roaster 1. FIG. 5 shows a cross-sectional view of the roasting machine 1 in a roasted state.
It should be noted that in FIGS. 1 and 3, a part of the front side of the cap 5 is shown in a transparent state.

The roasting machine 1 is a hand-waving closed type roasting machine mainly composed of a container body 10 having a roasting space 2 inside and a handle 4 extending from the container body 10.
The container body 10 has substantially truncated cone-shaped containers arranged vertically symmetrically, has a roasting space 2 inside, and is provided with an inlet 11 which can be closed by a cap 5 described later. The container body 10 is provided with a charging port 11 that can be closed by the cap 5, which will be described later, and the shape of the container body 10 does not matter as long as the roasting space 2 can be formed inside with the charging port 11 closed by the cap 5.

Inside the container body 10, a receiving net 12 is provided which floats upward from the bottom 13 of the container body 10 and receives coffee beans X which are roasted products. The receiving net 12 is made of a thin wire having heat resistance, and is configured to receive coffee beans X in a recess having a downward truncated cone shape.

The lower half of the container body 10 is provided with an introduction portion 14 that conducts the outside of the container body 10 and the roasting space 2 and can connect a foot pump (not shown) described later.
As shown in FIG. 2, the introduction portion 14 is a pipe body that penetrates through the lower half portion of the container body 10 to communicate the outside and the roasting space 2, and is upward toward the outside of the container body 10. In the roasting space 2 inside the container body 10, the container body 10 is curved downward on the side of the receiving net 12, and the discharge port 15 at the tip is arranged so as to face between the lower part of the receiving net 12 and the bottom 13. There is.

In FIG. 2 and the like, the introduction portion 14 is shown with a predetermined length outside the container main body 10, but the introduction portion 14 is arranged with an appropriate length and wiring route so that a foot pump, an electric pump, or the like can be connected. Has been done.

Above the introduction portion 14 in the upper half of the container body 10, an exhaust port 16 that conducts the outside of the container body 10 and the roasting space 2 and exhausts the hot air of the roasting space 2 to the outside is provided in the circumferential direction. It is provided at four places at equal intervals.

As shown in FIG. 2, the exhaust port 16 can be closed by inserting a sealing plug 17.
Further, the number of exhaust ports 16 may be three or less, or five or more.

The inlet 11 provided at the upper part of the container body 10 is a circular opening in a plan view, and the cap 5 can be inserted and closed as described above. As will be described later, the charging port 11 is formed to have a size that allows coffee beans X to be charged.
The handle 4 is connected so as to extend diagonally upward from the upper half of the container body 10 configured in this way.

The cap 5 that is inserted into the inlet 11 provided at the upper part of the container body 10 and closes the inlet 11 is heat-resistant and has a circular shape in a plan view having a small diameter portion 5a to be inserted into the inlet 11 below. A through hole 5b through which the measuring unit 6b of the thermometer 6 described later is inserted is provided in the center of the plan view.

The thermometer 6 has a circular shape in a plan view, and is composed of a display unit 6a for displaying the measurement result on a meter, and a rod-shaped measuring unit 6b extending downward from the center of the bottom view of the display unit 6a. The thermometer 6 configured in this way can be attached to the cap 5 by inserting the measuring unit 6b into the through hole 5b of the cap 5.

In the thermometer 6 configured in this way, as shown in FIG. 2, with the cap 5 attached to the input port 11, the lower end of the measuring unit 6b is inside the recess of the receiving net 12 in the roasting space 2. It is of a positioned length and is attached to the cap 5.

Further, in the roasting space 2 inside the container body 10, a granular heat storage material 8 is arranged between the bottom portion 13 and the receiving net 12.
The granular heat storage material 8 has heat storage properties and is smaller than coffee beans X. For example, the granular heat storage material 8 is composed of gravel, pebbles, steel balls, ceramic granules that effectively radiate far infrared rays, and the like. The shape and composition do not matter.

A roasting method for roasting coffee beans X with the roasting device 1 configured in this way will be described below.
In the following description, for example, a method of heating and roasting with a gas stove 100 will be described. For example, roasting may be performed using a cassette stove, a portable stove called a stove, an IH cooking heater, or the like. Alternatively, it may be roasted using a bonfire as a heat source.

In order to roast coffee beans X, first, a plurality of exhaust ports 16 are closed with sealing plugs 17 according to the roasting time for roasting coffee beans X. Specifically, if many exhaust ports 16 are open, the ventilation efficiency of the roasting space 2 is improved, so that roasting can proceed easily in a short time. If many exhaust ports 16 are closed, roasting is performed. Since the ventilation efficiency of the roasting space 2 can be suppressed, the roasting can be carried out slowly.
Further, a foot pump (not shown) is attached to the introduction unit 14.

In this way, the cap 5 is removed from the container body 10 of the roasting machine 1 ready for roasting, and the coffee beans X are put into the roasting space 2 inside the container body 10 from the charging port 11. The coffee beans X put into the roasting space 2 are housed in the receiving net 12 in the roasting space 2 and are housed without being in contact with the bottom 13 or the side wall of the container body 10.

Then, the small diameter portion 5a of the cap 5 is inserted into the insertion port 11, and the insertion port 11 is closed with the cap 5. By closing the inlet 11 with the cap 5 in this way, the roasting space 2 becomes a closed space. Further, the tip of the measuring unit 6b of the thermometer 6 attached to the cap 5 in which the small diameter portion 5a is inserted into the inlet 11 is arranged inside the coffee beans X housed in the receiving net 12, and the coffee beans 6 are arranged by the thermometer 6. The temperature of X can be measured.

As shown in FIG. 5, the roasting device 1 in which the coffee beans X are put into the roasting space 2 is placed on the trivet 110 of the gas stove 100 and heated by the gas stove 100. In this way, by placing the roaster 1 on the trivet 110 and heating it, the bottom 13 of the gas stove 100 can be heated at a predetermined interval from the burner 120.

During heating by the container body 10, the temperature of the coffee beans X measured by the thermometer 6 is confirmed on the display unit 6a. When the temperature of coffee beans X reaches the combustion temperature (oxidation temperature), gas such as carbon dioxide is generated from coffee beans X, oxygen tends to be insufficient in the roasting space 2, and incomplete combustion occurs and soot is generated. It will be easier.

Therefore, the outside air at room temperature is pumped from the foot pump connected to the introduction unit 14 to the roasting space 2.
As a result, the gas generated in the roasting space 2 is discharged from the exhaust port 16, and the outside air having a high oxygen content is introduced around the coffee beans X housed in the receiving net 12, so that the coffee beans X are not suitable. While suppressing complete combustion (incomplete oxidation state), the combustion temperature (oxidation temperature) of coffee beans X can be maintained, and coffee beans X can be roasted in a desired roasting condition by combustion (oxidation). ..

Here, when the outside air having a high oxygen density is introduced from the introduction portion 14 as the outside air, the introduced outside air is discharged from between the bottom portion 13 and the receiving net 12 in the roasting space 2 over the side of the receiving net 12. From the discharge port 15 arranged in this way, discharge is performed from between the bottom portion 13 and the receiving net 12 to the side of the receiving net 12.

The granular heat storage material 8 arranged between the bottom 13 and the receiving net 12 and between the bottom 13 and the receiving net 12 is particularly heated in the roasting space 2 and becomes hot, so that it is discharged from the discharge port 15. The outside air rapidly rises in temperature and expands, spreads in the roasting space 2, and can efficiently raise the temperature in the roasting space 2. Therefore, the coffee beans X can be efficiently roasted by discharging the outside air introduced from the discharge port 15 from between the bottom portion 13 and the receiving net 12 to the side of the receiving net 12.

Further, when normal temperature water is introduced from the introduction portion 14, the introduced normal temperature water is received from the discharge port 15 between the bottom portion 13 and the receiving net 12, which are particularly heated and heated in the roasting space 2. The room temperature water discharged to the side of the net 12 and discharged from the discharge port 15 rapidly rises in temperature and expands, spreads in the roasting space 2, and the roasting space 2 becomes hot and humid, and roasting. Since the temperature rise in the space 2 can be suppressed to a constant temperature and the coffee beans X can be roasted in a humid state, the coffee beans X can be easily roasted in a desired roasting condition.

In this way, as the roasting of the coffee beans X progresses, the crackling and the sound of the coffee beans X exploding are generated, and when the sound of the coffee beans X exploding subsides, the roasting of the coffee beans X ends, so that the coffee beans X are heated by the gas stove 100. By stopping the process, taking out the coffee beans X from the roasting machine 1, and cooling the coffee beans X, the coffee beans X roasted in a desired roasting condition can be produced. The roasting may be completed according to the taste of the roaster regardless of the explosion sound of the coffee beans X.

Subsequently, the result of the effect confirmation test by the roasting method of coffee beans X using the above-mentioned roasting device 1 will be described.
In the following experiment, 25 g of coffee beans X were put into the roasting machine 1, heated with a cassette stove for 9 minutes, and the coffee beans X were roasted so that the temperature of the roasting space 2 became 200 degrees at the maximum. As a comparison target, coffee beans X were roasted under the same conditions using a roaster 1 in which the introduction unit 14 and the exhaust port 16 were all closed, and the roasted coffee beans X were ground and drunk as coffee. The flavors were compared.

First, when coffee beans X are roasted in the roaster 1 under the above-mentioned conditions, the water content of the coffee beans X expands and evaporates with heating, is discharged from the exhaust port 16, and burns the oil content of the coffee beans X. The gas that seems to have leaked from the exhaust port 16. Since it was not confirmed that steam or smoke was discharged from the introduction unit 14, it can be inferred that the outside air was introduced into the roasting space 2 from the introduction unit 14 and ventilated in the roasting space 2. It was. Then, since the preferable roasting odor and coffee odor were generated, it is considered that the coffee beans X were roasted without being incompletely burned.

On the other hand, in the comparison target using the roaster 1 in which the introduction portion 14 and the exhaust port 16 are closed, the gas contained in the coffee beans X and the gas contained in the oil contained in the coffee beans X are considered to be burned with the heating of the container body 10. It seemed that there was a slight leak from the gaps in the container joints. However, during roasting, the burning odor and soot odor of coffee beans X were generated. It is considered that this is because the roasting space 2 lacks oxygen and the coffee beans X are incompletely burned to generate soot.

When the coffee beans X roasted through such a roasted state were ground and the flavor was verified as coffee, the coffee made with the coffee beans X roasted using the roasting device 1 had a desired roasting condition. Although the coffee was roasted in the above and suitable for drinking, the coffee beans X roasted in the roasting machine 1 in which the introduction part 14 and the exhaust port 16 were closed had a soothing odor due to incomplete combustion and coffee beans. The flavor was inhibited by the carbon dioxide gas contained in X, and the coffee was not suitable for drinking.

As described above, the roasting device 1 can ventilate the container body 10 having the closed roasting space 2 inside and the vegetable coffee beans X in the roasting space 2 so as not to come into contact with the container body 10. The receiving net 12 is provided, and the roasting space 2 is provided with an introduction portion 14 for introducing a fluid from the outside. As a method of coffee beans X using the roasting device 1, the inside of the container body 10 is provided. In the closed roasting space 2, the container body 10 is heated to roast the coffee beans X in a state where the vegetable coffee beans X are supported by the receiving net 12 so as not to come into contact with the container body 10. At that time, since the fluid is introduced from the outside into the roasting space 2 from the introduction unit 14 provided in the container body 10, the vegetable coffee beans X can be easily roasted in the desired roasting condition even at home or in a small store. Can be roasted.

More specifically, when the coffee beans X are roasted by heating the container body 10 in which the vegetable coffee beans X are put into the closed roasting space 2 inside, the coffee beans X are brought into direct contact with the container body 10. There was a risk of burning.

On the other hand, in the closed roasting space 2 inside the container body 10, the coffee beans X are supported by the receiving net 12 so as not to come into contact with the container body 10, so that the coffee beans X are different from the container body 10. Coffee beans X can be heated and roasted by the radiant heat from the heated container body 10 without direct contact and without burning.

Since the roasting space 2 is closed, less heat is dissipated from the heated coffee beans X than in the open roasting device 1, and the coffee beans X can be heated efficiently.
However, when the heated coffee beans X reach the combustion temperature (oxidation temperature) in the closed roasting space 2, gas such as carbon dioxide is generated by the combustion (oxidation) of the coffee beans X and roasting. Oxygen in space 2 tends to be deficient.

Therefore, coffee beans X may be incompletely burned (incompletely oxidized state) and soot may be generated. However, by introducing outside air into the roasting space 2 from the outside as a fluid from the introduction unit 14, oxygen is deficient. Can be resolved.
In this way, incomplete combustion (incomplete oxidation state) of coffee beans X due to lack of oxygen is suppressed, coffee beans X are burned (oxidized), and coffee beans X have a desired taste, aroma, or color. It can be roasted according to the roasting condition.

Further, since the introduction unit 14 can be connected to a foot pump that pumps the fluid such as outside air, the vegetable coffee beans X can be easily roasted in a desired roasting condition even at home or in a small store. Can be done.

More specifically, as described above, compared to the case where the outside air is naturally sucked into the roasting space 2 in which the coffee beans X are heated, roasting is performed by pumping the outside air at room temperature from the foot pump connected to the introduction unit 14. The amount of oxygen introduced into the roasting space 2 increases, the oxygen deficiency in the roasting space 2 can be eliminated, the incomplete combustion (incomplete oxidation state) of coffee beans X due to the oxygen deficiency is suppressed, and the desired roasting is performed. Depending on the condition, the coffee beans X can be roasted more easily.

Further, since the exhaust port 16 for exhausting the hot air of the roasting space 2 is provided above the introduction portion 14, the hot air heated in the roasting space 2 is exhausted from the exhaust port 16 and introduced from the introduction portion 14. It can be efficiently ventilated with the outside air, and the coffee beans X can be easily adjusted to the desired roasting condition.

Further, since the granular granular heat storage material 8 is arranged between the bottom 13 of the container body 10 and the receiving net 12, the granules arranged between the bottom 13 of the container body 10 and the receiving net 12. The granular heat storage material 8 can prevent a sudden temperature change of the container body 10 due to the introduced outside air.

Further, since a plurality of exhaust ports 16 are provided and the coffee beans X can be opened and closed by the sealing plug 17, the coffee beans X can be roasted more easily according to the desired roasting condition.
Specifically, when the amount of heat supplied to the container body 10 in which the temperature of the coffee beans X continues to rise during heating is constant, all the exhaust ports 16 are opened to improve the ventilation efficiency of the roasting space 2. The amount of oxygen in the roasting space 2 increases, and the combustion (oxidation) of coffee beans X is promoted. Therefore, it can be roasted efficiently and in a short time with a desired roasting condition.

On the contrary, when it is desired to take a long time to roast in the desired roasting condition, one of the plurality of exhaust ports 16 is closed with a sealing plug 17 to regulate the amount of exhaust from the roasting space 2 and introduced. By adjusting the amount of outside air to be produced, it is possible to suppress excessive combustion (oxidation) of coffee beans X and also suppress incomplete combustion.
By opening and closing the plurality of exhaust ports 16 with the sealing plugs 17 in this way, the ventilation efficiency of the roasting space 2 can be adjusted, and the coffee beans X can be easily adjusted to the desired roasting condition.

Further, since the heat of the heated container body 10 can be stored by the granular heat storage material 8, the granular heat storage material 8 can be used even in the thin container body 10, that is, the container body 10 having a low heat storage amount. Since heat is stored, temperature changes in the roasting space 2 can be suppressed.

Therefore, for example, it is necessary to prevent a sudden temperature change of the container body 10 when the outside air at room temperature, which has a higher oxygen density than the hot air in the heated roasting space 2, is introduced into the roasting space 2 from the introduction unit 14. The temperature of the heated coffee beans X can be maintained, combustion (oxidation) can be sustained, and roasting can proceed further.

Even if the container body 10 is thin, the temperature change in the roasting space 2 can be suppressed. Therefore, even if the container body 10 is lightweight enough to be held by hand, the temperature of the container body 10 suddenly rises. Changes can be prevented, the temperature of the heated coffee beans X can be maintained, combustion (oxidation) can be sustained, and roasting can proceed further.

Further, since the input port 11 for charging the coffee beans X is provided on the upper part of the container body 10 and the cap 5 for closing the input port 11 is provided, the receiving net 12 in the roasting space 2 can be easily provided. The coffee beans X can be charged from the charging port 11, and the closed roasting space 2 can be formed by closing the charging port 11 with the cap 5.

Further, since the thermometer 6 for measuring the temperature of the heated coffee beans X and visually recognizing the measured temperature is provided, the temperature of the heated coffee beans X is measured with the thermometer 6 and the coffee beans are measured. When X reaches the combustion temperature (oxidation temperature), coffee beans X are suppressed from incomplete combustion (incomplete oxidation state) by pumping outside air at room temperature from the introduction unit 14 to the roasting space 2. The roasting condition of coffee beans X by burning (oxidation) can be adjusted by maintaining the burning temperature (oxidation temperature) of beans X.

That is, since the coffee beans X put into the roasting space 2 can be roasted while checking the temperature during roasting, for example, after the heated coffee beans X reach the combustion temperature (oxidation temperature). Based on the temperature of coffee beans X, such as introducing a fluid such as outside air from the outside from the introduction unit 14, the oxygen deficiency state in the roasting space 2 is estimated and the outside air is introduced, or the coffee beans X are roasted. The coffee beans X can be easily adjusted to the desired roasting condition, such as adjusting the heating amount of the container body 10 by estimating the roasting condition.

In the correspondence between the configuration of the present invention and the above-described embodiment, the roasting space of the present invention corresponds to the roasting space 2.
Similarly below
The heating container corresponds to the container body 10 and
The roasted product corresponds to coffee beans X,
The support part corresponds to the receiving net 12,
The introduction section corresponds to the introduction section 14,
The roaster corresponds to roaster 1 and
The pumping body corresponds to the foot pump,
The exhaust part corresponds to the exhaust port 16
The bottom corresponds to the bottom 13
The heat storage material corresponds to the granular heat storage material 8 and
The slot corresponds to the slot 11 and
The closed part corresponds to the cap 5
Although the temperature measuring unit corresponds to the thermometer 6,
The present invention is not limited to the configuration of the above-described embodiment, and many embodiments can be obtained.
For example, in the above description, coffee beans X are roasted as a vegetable roasted product, but tea leaves, grains such as brown rice and barley, and beans such as peanuts, almonds, and macadamia nuts may be roasted.

In the above description, the outside air or the like is pumped by the foot pump, but a manual or electric pump or the like may be connected to the introduction unit 14 to pump the outside air to the roasting space 2. Further, the exhaust port 16 does not have to be provided. Further, depending on the container body 10, the granular heat storage material 8 may not be provided.

In the above description, the hand-held roasting machine 1 having the handle 4 with one hand has been described, but as shown in FIGS. 6 to 12, a roasting machine 1a larger than the roasting machine 1 is used. Coffee beans X may be roasted.

As shown in FIG. 6, which is a partial cross-sectional side view of the roasting device 1a, the roasting device 1a has a gap 19 above the roasting space 2a to be heated and the bottom 13 of the roasting space 2a. A stirring unit 18 is provided and rotates relative to the bottom portion 13.

The roasting machine 1a includes a main body member 31 which has a bottomed cylindrical shape with an open upper surface and forms the above-mentioned roasting space 2a inside, and a rotating unit 51 which is detachably attached to the main body member 31 from above. ing. The rotating unit 51 is composed of a plurality of disassembleable members as shown in FIG.

As shown in FIG. 8 which is a cross-sectional view of the main body member 31 and the rotating unit 51, the main body member 31 includes the above-mentioned bottom portion 13 formed in a flat disk shape and a curved portion 32 from the entire circumference of the bottom portion 13. It has a peripheral wall 33 that rises through it. The peripheral wall 33 has a cylindrical shape, and a handle 34 is provided on the outer peripheral surface of the peripheral wall 33. In the illustrated example, a rod-shaped handle 34 formed on a part of the outer peripheral surface is shown, but the form of the handle 34 can be appropriately set, and for example, a set of handles may be provided like a two-handed pan. Further, an introduction portion 14a is provided in the lower part of the peripheral wall 33, and an exhaust port 16 is provided in the upper part.

The introduction portion 14a provided on the peripheral wall 33 is configured to be convex outward with respect to the peripheral wall 33 so that a foot pump or the like can be detachably attached.
An annular receiving surface 35 in a plan view is formed on the upper end surface of the peripheral wall 33. The receiving surface 35 has the same height over the entire circumference, and the width of the receiving surface 35 is set to an appropriate width capable of stably supporting the rotating unit 51. The receiving surface 35 may be a flat surface as shown in the illustrated example, or may have a concave groove shape or a convex strip shape, for example.

Further, the bottom portion 13 of the main body member 31 is formed with irregularities. The unevenness may be made uneven by forming a convex portion with respect to the reference surface of the bottom portion 13, a concave portion may be formed to be uneven, or both a convex portion and a concave portion may be formed to be uneven. In the illustrated example, as shown in FIG. 9, which is a cross-sectional view taken along the line AA of FIG. 8, the unevenness is formed by forming a plurality of convex portions 36 extending radially from the center of the bottom portion 13.

As shown in FIGS. 7 and 8, the plurality of members constituting the rotating unit 51 include a tubular support 52 and a convection promoting member 53 as a convection promoting unit detachably attached to the support 52. The shoulder member 54 is non-rotatably removable from the opening 52a at the upper end of the support 52, and the lid 55 is detachably fitted to the window 54a formed in the center of the shoulder member 54.

The support 52 has a tubular shape, and particularly the upper end opening 56 at the upper end has a cylindrical shape. The upper end opening portion 56 is formed to have a diameter larger 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 opening portion 56 excluding the upper end opening portion 56 is inside the main body member 31. It rotates while being housed in the roasting space 2a. The above-mentioned stirring portion 18 is formed at the lower end portion of the support 52.

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

Specifically, when a plurality of bearings are provided as the sliding members 58, it is preferable that four of the sliding members 58 are arranged at equal intervals along the circumferential direction of the support 52. In this case, one set of the two sets of sliding members 58, which is a set of two sliding members 58 arranged in every other arrangement, comes into contact with the receiving surface 35, and the other set of sliding members 58 Set so that it slightly floats from the receiving surface 35. That is, a set of sliding members 58 in contact with the receiving surface 35 mainly carries out sliding, and another set of sliding members 58 mainly suppresses the inclination of the support 52 to provide good support. The body 52 is stabilized and smoothly rotated.

The lower portion 57 of the support 52 is formed of a cylindrical peripheral wall, and a plurality of through holes 57a are formed as a whole. The lower portion 57 may have a cylindrical shape, or may have a square tubular shape such as a hexagonal tubular shape. As shown in FIG. 9, both ends of the stirring portion 18 are formed at the intersection of the center line of the support 52 and the straight line orthogonal to the center line of the support 52 at the lower end of the support 52.

The stirring portion 18 rotates while maintaining parallelism with the bottom portion 13 of the main body member 31, and is formed in an appropriate shape such as a linear shape or a curved shape, but two curved portions formed in different sizes. 18a constitutes an S-shaped stirring blade 59 in a plan view.

The vertical cross-sectional shape of the stirring unit 18 is also appropriately formed, but in this example, the vertical cross-sectional shape is formed in a rectangular shape. The height of the stirring unit 18 is appropriately set according to the type of the roasted product and the like. When the roasted product is granular, such as coffee beans X, the height H1 of the stirring unit 18 is shown in FIG. 10 so that the roasted product does not easily get over the stirring unit 18 due to relative rotation. As shown in the above, the height of the coffee beans X is set to be equal to or greater than the length L1 in the major axis direction. The stirring blade 59 having the stirring portion 18 having such a structure can be formed by processing a strip-shaped metal plate having an appropriate width into an S-shape in a plan view.

A notch 61 that is higher toward the rear in the relative rotation direction is formed in the lower portion 57 of the support 52, which is the lower part of the support 52. That is, the cutout portion 61 is formed except for the two locations that form the ends of the stirring portion 18 described above. As shown in the drawing, the notch portion 61 is preferably in a shape in which the contour line is gradually raised in a plurality of steps. In addition, for example, the notch may have a shape in which the contour line is inclined or a shape in which the contour line is bent in a spiral shape. Then, at the rear end of the notch 61 in the relative rotation direction, a regulation piece 62 protruding diagonally forward of the outer circumference (front in the relative rotation direction) is formed. The regulation piece 62 has a vertically long plate shape, and is set to have a protruding length that does not come into contact with the inner peripheral surface of the main body member 31.

In such a relationship between the support 52 and the main body member 31, the height H2 (see FIG. 10) of the gap 19 between the stirring portion 18 of the support 52 and the bottom 13 of the main body member 31 is the roasting space 2a. It is narrowed by a plurality of granular heat storage materials 8 charged therein, and is set to a height at which the charged coffee beans X are rolled by the relative rotation of the stirring unit 18.

Here, the granular heat storage material 8 is primarily for rolling the coffee beans X during the relative rotation of the stirring unit 18, and is smaller than the coffee beans X. It is preferable that the material has heat, and for example, gravel, pebbles, steel balls, granules that effectively radiate far infrared rays, and the like are used as the granular heat storage material 8. The shape of the granular heat storage material 8 may be any shape as long as it has a certain thickness and imparts resistance to the coffee beans X so that the coffee beans X can roll.

Therefore, the height H2 of the gap 19 is approximately higher than the height of the granular heat storage material 8 and lower than the height of the coffee beans X. Specifically, based on the granular heat storage material 8, the height H2 of the gap 19 is about 1 to 2 times or more the height H3 of one layer of the granular heat storage material 8 as shown in FIG. Is set to.

Based on the coffee beans X, the height H2 of the gap 19 is set to a height equal to or higher than the height H4 of one layer of the coffee beans X. Preferably, the height H2 of the gap 19 is about 1 to 2 times the height H3 of one layer of the granular heat storage material 8, and is about the same height as the height H4 of one layer of coffee beans X. It would be nice to have it. This is because if the number of granular heat storage materials 8 that pass under the stirring unit 18 and are not stirred is large, it is wasted.

Here, the "height of one layer" is the height when the granular heat storage material 8 or coffee beans X is sprinkled on a flat surface to form a layer, and the height value has an appropriate width. Occurs. This is because the non-spherical granular heat storage material 8 and coffee beans X have different lengths in the major axis direction, the minor axis direction, and the thickness direction, and the orientation when forming the layer cannot be determined.

The convection promoting member 53 lowers the hot air rising in the roasting space 2a, and is formed in a circular ring plate shape in a plan view as shown in FIG. The central opening 53a 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 the stepped portion 52b formed on the inner peripheral surface of the vertical intermediate portion of the support 52. The clearance may be reduced so that the fitting portion can be integrated by simply fitting it, the shape of the fitting portion may be polygonal in a plan view, or a separate fastener may be provided.

As shown in FIG. 8, the convection promoting member 53 having such a form can be provided with a rod-shaped thermometer 81, if necessary. To hold the thermometer 81, it is preferable to make an insertion hole (not shown) in a part of the convection promoting member 53 and insert a 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-mentioned window portion 54a is formed in the center. The window portion 54a is circular in a plan view. In order to prevent relative rotation between the shoulder member 54 and the support 52, in addition to adjusting the clearance so that the fitting is tight, for example, a reverse screw may be formed between the facing surfaces or a screw may be formed. Or a buckle or other fastener may be provided. A rotation handle 54b for a rotation operation is formed on a part of the upper surface of the shoulder member 54. By rotating the rotation handle 54b by hand, the support 52 integrated with the shoulder member 54 can rotate relative to the main body member 31.

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

The roaster 1a 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 72 that fits into a plurality of support pieces 111 formed in the trivet 110 is formed in the lower portion of the auxiliary leg member 71. The height of the auxiliary leg member 71 and the depth of the groove portion 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 100.

The roasting device 1a is used for roasting as follows. That is, after preparing the roasting device 1a and the granular heat storage material 8 and putting the coffee beans X and the granular heat storage material 8 into the roasting space 2a, the stirring unit 18 is rotated relative to the bottom 13 to generate the coffee beans X. It is heated while being rolled together with the granular heat storage material 8.

To specifically explain the roasting method for roasting coffee beans X, first, the roasting device 1a is assembled and placed on the gas stove 100 as shown in FIG. At this time, the granular heat storage material 8 is charged into the roasting space 2a of the roasting device 1a. The input amount of the granular heat storage material 8 is preferably such that it covers at least 80% of the entire bottom 13 of the roasting space 2a. After that, preheating is optionally started.

Next, the lid 55 is removed and coffee beans X are added. The amount of coffee beans X to be added is appropriately set from 1 grain to about 200 g, if necessary. The lid 55 may be closed or left open and is selected according to preference.

Subsequently, the rotation handle 54b is put on the hand to start the rotation of the rotation 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 revolutions per minute or less. A more preferable rotation speed is about 20 to 40 rotations per minute. This operation can be performed while checking the roasting condition inside.

When the lid 55 is closed while roasting is progressing with 1 explosion and 2 explosions by heating, outside air is pumped from the foot pump connected to the introduction portion 14a to the roasting space 2a as necessary. It also adjusts the thermal power. Observe the inside through the window portion 54a, and if the coffee beans X are unevenly heated and uneven heating is likely to occur, tilt the main body member 31 on the auxiliary leg member 71 to level the coffee beans X and perform good rolling. Weighing and preventing uneven heating.

The heating is completed in the desired roasting condition, the coffee beans X and the granular heat storage material 8 are taken out from the roasting space 2a, and the coffee beans X are separated and cooled.
After the roasting is completed, the roasting device 1a is disassembled and washed. Since the rotating 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 X and the granular heat storage material 8 are as shown in FIG. 11 in the vertical cross section and as shown in FIG. 12 in the plan view. That is, since the granular heat storage material 8 is smaller than the coffee beans X, it is mainly located below so as to cover the bottom 13, and the coffee beans X may ride on the granular heat storage material 8 or be mixed with the granular heat storage material 8. are doing.

When the stirring unit 18 is moved by the rotation of the rotating unit 51 (see the broken line arrow in FIG. 12), the granular heat storage material 8 and the coffee beans X are centrally collected by the two curved portions 18a of different sizes constituting the stirring unit 18. It moves while rolling the entire bottom portion 13 without any need. Since the stirring portion 18 has two curved portions 18a having different sizes, the stirring portion 18 rolls so as to move relative to the portion having a large recess. As a result, coffee beans X are mainly deposited in front of the stirring portion 18 in the relative rotation direction so that the closer to the stirring portion 18 is, the thicker the coffee beans X are, and the upper surface of the deposited portion is inclined. The granular heat storage material 8 and the coffee beans X roll in this accumulated state, and the coffee beans X near the stirring unit 18 and at the end of the inclined surface get over the stirring unit 18 and stir as the relative rotation occurs. It falls backward in the relative rotation direction from the portion 18 and rolls. The coffee beans X that have fallen and rolled are collected by the subsequent stirring unit 18, and the same rolling as described above is repeated. During such stirring, the unevenness of the bottom 13 increases the contact resistance and promotes the rolling of the granular heat storage material 8 and the coffee beans X.

Therefore, the coffee beans X are not heated while being in direct contact with the peripheral wall 33 of the main body member 31, the coffee beans X are uniformly agitated, and the coffee beans X can be roasted evenly without being locally burnt. As a result, the roasting quality is also high.

Further, above the coffee beans X that repeat the rolling in this way, the convection promoting member 53 suppresses the rising hot air and lowers it to promote convection. Therefore, the heat circulation is good and roasting is efficient. Moreover, since the granular heat storage material 8 that covers the bottom 13 and rolls together with the coffee beans X has heat, the heat from the gas stove 100 is evenly distributed, and roasting is also performed by the heat of the granular heat storage material 8. .. From this point as well, uniform and efficient roasting can be performed.

Since the stirring unit 18 for stirring is formed at the lower end of the tubular support 52, the rotational force can be efficiently transmitted, and the stirring unit 18 can be smoothly rotated. Since the stirring portion 18 is formed at the lower end of the tubular support 52, the support 52 is located near the inner peripheral surface of the roasting space 2a, but the notch 61 and the regulation piece 62 Therefore, it is possible to prevent the coffee beans X from being caught on the outer peripheral side of the support 52 and rotating together, and it is possible to guide the coffee beans X to the inner peripheral side. Therefore, uniform stirring as described above can be reliably performed.

Moreover, since the stirring is performed by rotating by hand, the feeling of roasting by oneself can be obtained as compared with the case where the stirring is performed electrically. You can also change the way of rotation while checking the roasting condition. In other words, adjustments 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 X and the conditions such as humidity and temperature during roasting, roasting is possible while enabling high quality roasting by enabling uniform stirring as described above. You can have the pleasure of roasting yourself, leaving room for ingenuity. As a result, the demand for home roasting can be expanded by bringing the above-mentioned joy and satisfaction.
Further, the roasting machine 1a has the same effect as the above-mentioned roasting machine 1, but the roasting machine 1a does not have to be provided with the introduction portion 14a and the exhaust port 16.

1 ... Roasting machine 2 ... Roasting space 5 ... Cap 6 ... Thermometer 7 ... Blowing tube 8 ... Granular heat storage material 10 ... Roasting machine body 11 ... Input port 12 ... Receiving net 13 ... Bottom 14 ... Introduction part 16 ... Exhaust Mouth X ... Coffee beans

Claims (13)

A heating container with a closed roasting space inside,
In the roasting space, a support portion that permeablely supports the vegetable roasted product so as not to come into contact with the heating container, and
A roasting machine equipped with an introduction part for introducing a fluid from the outside into the roasting space. The discharge port in the roasting space of the introduction portion is
The roaster according to claim 1, wherein the roaster is arranged so as to discharge the fluid between the bottom of the heating container and the support portion and toward at least one of the sides of the support portion. The roaster according to claim 1 or 2, wherein the introduction portion is configured to be connectable to a pumping body that pumps the fluid. The roasting machine according to any one of claims 1 to 3, wherein an exhaust unit for exhausting hot air from the roasting space is provided above the introduction unit. The roaster according to claim 4, wherein a plurality of the exhaust units are provided and the roaster is configured to be openable and closable. The roaster according to any one of claims 1 to 5, wherein a granular heat storage material is arranged between the bottom of the heating container and the support portion. An inlet for the roasted product is provided in the upper part of the heating container, and the roasted product is charged.
The roaster according to any one of claims 1 to 6, wherein a closed portion for closing the inlet is provided. The roasting machine according to any one of claims 1 to 7, wherein the temperature of the heated roasted product is measured and the temperature measuring unit is provided so that the measured temperature can be visually recognized from the outside. In the closed roasting space inside the heating container, the heating container is heated and roasted with the plant-based roasted object being aeratedly supported by the support portion so as not to come into contact with the heating container. At the time
A roasting method in which a fluid is introduced from the outside into the roasting space from an introduction portion provided in the heating container. The claim that the fluid is discharged from the discharge port of the introduction portion arranged between the bottom portion of the heating container and the support portion and toward at least one of the sides of the support portion in the roasting space. The roasting method according to 9. The roasting method according to claim 9 or 10, wherein the roasted object is roasted while pumping the fluid at room temperature from the introduction portion to the roasting space. Let the fluid be the outside air at room temperature
The temperature of the heated roasted product is measured by a temperature measuring unit, and the temperature is measured.
When the roasted product reaches the combustion temperature, the roasted product is pumped from the introduction portion to the roasting space at room temperature to suppress incomplete combustion of the roasted product. The roasting method according to claim 11, wherein the roasting condition of the object to be roasted by combustion is adjusted by maintaining the combustion temperature. Any of claims 9 to 12, which is a granular heat storage material arranged between the bottom of the heating container and the support portion to prevent a sudden temperature change of the heating container due to the outside air introduced as the fluid. The roasting method described in Crab.

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