JP5792875B1 - Roasting equipment - Google Patents

Abstract

There is provided a roasting apparatus capable of roasting beans with high quality while suppressing the rapid expansion of the beans so that heat is uniformly transmitted to the whole beans. A roasting machine 3 for roasting beans, a hot air furnace 1 for sending hot air to the roasting machine 3, and a flow path for sending hot air from the hot air furnace 1 to the roasting machine 3 are formed. , A circulation path 7 for returning the hot air that has passed through the roasting machine 3 to the hot stove 1, a discharge path 5 that discharges the hot air that has passed through the roasting machine 3, and a branch path branched from the feeding path 2 8, a humidifying means 4 provided in the feeding path 2 and a control means for controlling the humidifying means 4. The control means is a humidifying means 4 in the bean drying process. Is not operated, and the humidifying means 4 is operated in the roasting process subsequent to the drying process to control the moisture to be fed into the roaster 3. [Selection] Figure 3

Description

  The present invention relates to a roaster for roasting beans such as coffee beans, a hot air furnace for sending hot air to the roaster, and a flow path for sending hot air from the hot air furnace to the roaster And a roasting device provided with a feed path for forming a slab.

  As a coffee bean roasting apparatus, for example, apparatuses disclosed in Patent Documents 1 and 2 below are known. When roasting beans such as coffee beans, first, the beans are put into a roaster and a drying process is performed. In order to perform drying, a hot air furnace is provided and hot air is sent to the roasting machine. Thereby, the water | moisture content contained in the bean evaporates, and what was the water | moisture content of about 12% in the state of raw beans reduces to about 4-5%. The temperature of the coffee beans also rises to about 160 ° C., and the surface color changes to light brown. The process up to here is the drying process, and there is no particular change in quality other than the moisture content.

  Following the drying process, the temperature further increases, and the process proceeds to the roasting process. The first roasting process has a moisture content of 3% at about 190 ° C, and the second has a moisture content of 1-2% at about 210 ° C. It can be divided into a roasting process.

Japanese Patent No. 4732777 Japanese Patent No. 3617906

  Regarding the roasting process, the inventors of the present invention have found the following problems. We thought that when the beans were heated and roasted, the outermost side of the beans would burn, but when we actually cut the beans and observed the inside, it turned out that this was not always the case. Raw beans contain about 12% water, but the water content is higher at the center than on the surface. As the roasting process progresses, the outside is first dried and the tissue is solidified. As heat is further applied there, the internal pressure increases because the water accumulated inside tends to evaporate. As a result, the temperature inside is higher than the outside, and the inside is fried better than the outside. This is thought to be the cause of the unpleasant smell of coffee beans (strong bites like bites).

  When the temperature is about 190 ° C. to 210 ° C., a phenomenon occurs in which coffee beans make a noise and pop due to an increase in internal pressure. Such a phenomenon is caused by the fact that heat is not uniformly transmitted throughout the coffee beans.

  The present invention has been made in view of the above circumstances, and a roasting apparatus capable of roasting high-quality beans by suppressing the rapid expansion of the beans so that heat is uniformly transmitted to the whole beans. Is to provide.

In order to solve the above problems, the roasting apparatus according to the present invention is:
A roasting machine for roasting beans; a hot air furnace for sending hot air to the roasting machine; a feed path for forming a flow path for sending hot air from the hot air furnace to the roasting machine; A roasting device comprising a discharge path for discharging hot air that has passed through the roaster,
Humidifying means for replenishing the feed path with moisture, and control means for controlling the humidifying means,
The control means controls the humidification means to be inactive in the bean drying process and the humidification means to be operated in the roasting process subsequent to the drying process so that moisture is fed into the roasting machine. Is.

  The operation and effect of the roasting apparatus having such a configuration is as follows. Hot air generated in the hot air furnace is sent to the roaster through the feed route. The hot air sent to the roasting machine is discharged through the discharge path. Thereby, a drying process and the subsequent roasting process are implemented with respect to the beans thrown into the roasting machine. Humidification means for replenishing moisture is provided in the feeding path and does not operate in the drying process, but supplies moisture to the roaster in the roasting process. As a result, the following operations and effects are achieved.

  In the drying process, the water content is reduced to 4 to 5%, and in the roasting process, the water content is reduced to 1 to 2%. The water contained in the beans plays a role of transferring heat from the outside to the inside of the beans. In addition, the softening of the tissue is promoted by moisture, the steam generated inside is easily released to the outside, and helps the beans to expand. And the degree of roasting of the surface and the inside of the roasted beans is made uniform. Thereby, it is possible to perform roasting of beans with good quality while suppressing expansion due to a rapid temperature rise and pressure increase inside the beans.

  In addition, the above-mentioned patent document 1 discloses a processing method using steam of roasted coffee beans. However, there is no disclosure regarding controlling the operation of the humidifying means in the drying process and the roasting process.

In the present invention, comprising a bypass path that bypasses the feeding path and the discharge path,
It is preferable that the control means performs control so that the hot air flow path is switched to the bypass path after the roasting step.

  By providing such a bypass path, after the roasting process is completed, the hot air can be guided to the discharge path via the bypass path without passing through the rotating drum in the roaster or through the roaster itself. it can. Thereby, it can be made to transfer to the following process (for example, cooling process), without adding excessive hot air to the beans which the roasting process completed.

In order to solve the above problems, another roasting apparatus according to the present invention is:
A roasting machine for roasting beans, a hot air furnace for sending hot air to the roasting machine, and a feed path for forming a flow path for sending hot air from the hot air furnace to the roasting machine,
A roasting device comprising a circulation path for returning hot air that has passed through the roasting machine to the hot air furnace, and a branch path branched from the feed path,
Humidifying means for replenishing the feed path with moisture, and control means for controlling the humidifying means,
The control means controls the humidification means to be inactive in the bean drying process and the humidification means to be operated in the roasting process subsequent to the drying process so that moisture is fed into the roasting machine. Is.

  The operation and effect of the roasting apparatus having such a configuration is as follows. Hot air generated in the hot air furnace is sent to the roaster through the feed route. The hot air sent to the roaster is returned to the hot air furnace again through the circulation path. This increases thermal efficiency and reduces fuel running costs. Note that a branch path branched from the feed path is provided, and the amount of air returning through the circulation route and the amount of air newly taken in the hot stove are added, so part of it is discharged from the branch route. In this way, the overall air volume is adjusted so as not to increase. With the above configuration, the drying process and the subsequent roasting process are performed on the beans put into the roasting machine.

  Humidification means for replenishing moisture is provided in the feeding path and does not operate in the drying process, but supplies moisture to the roaster in the roasting process. The operations and effects produced by this are as described above. Thereby, it is possible to perform roasting of beans with good quality while suppressing expansion due to a rapid temperature rise and pressure increase inside the beans.

In the present invention, comprising a bypass path for bypassing the feeding path and the circulation path,
It is preferable that the control means performs control so that the hot air flow path is switched to the bypass path after the roasting step.

  By providing such a bypass path, after the roasting process is completed, the hot air can be guided to the circulation path via the bypass path without passing through the rotating drum in the roaster or through the roaster itself. it can. Thereby, the beans after the roasting process can be transferred to the next process (for example, the cooling process).

  In the roasting process, the control means according to the present invention opens the branch path at a first opening, and opens the branch path at a second opening larger than the first opening after the roasting process. It is preferable to control.

  In the roasting process, the branch path is opened at the first opening (for example, half-opened), and the total amount of the air volume returned via the circulation path and the newly taken-in air volume is adjusted. When the roasting process is completed, the branch path is opened at a second opening (for example, fully open) larger than the first opening. Thereby, hot air can be discharged | emitted from a branch path.

In order to solve the above problems, another roasting apparatus according to the present invention is as follows.
A roasting machine for roasting beans, a hot air furnace for sending hot air to the roasting machine, and a feed path for forming a flow path for sending hot air from the hot air furnace to the roasting machine,
A roasting apparatus comprising: a circulation path for returning hot air that has passed through the roasting machine to the hot air furnace; a discharge path for discharging the hot air that has passed through the roasting machine; and a branch path that branches off from the feed path Because
Humidifying means for replenishing the feed path with moisture, and control means for controlling the humidifying means,
The control means controls the humidification means to be inactive in the bean drying process and the humidification means to be operated in the roasting process subsequent to the drying process so that moisture is fed into the roasting machine. Is.

  The operation and effect of the roasting apparatus having such a configuration is as follows. Hot air generated in the hot air furnace is sent to the roaster through the feed route. The hot air sent to the roaster is returned to the hot air furnace again through the circulation path or discharged through the discharge path. Circulation increases the thermal efficiency and reduces the fuel running cost. Note that a branch path branched from the feed path is provided, and the amount of air returning through the circulation route and the amount of air newly taken in the hot stove are added, so part of it is discharged from the branch route. In this way, the overall air volume is adjusted so as not to increase. With the above configuration, the drying process and the subsequent roasting process are performed on the beans put into the roasting machine.

  Humidification means for replenishing moisture is provided in the feeding path and does not operate in the drying process, but supplies moisture to the roaster in the roasting process. The operations and effects produced by this are as described above. Thereby, it is possible to perform roasting of beans with good quality while suppressing expansion due to a rapid temperature rise and pressure increase inside the beans.

In the present invention, a bypass path for bypassing the feeding path and the circulation path and / or the discharge path,
It is preferable that the control means performs control so that the hot air flow path is switched to the bypass path after the roasting step.

  By providing such a bypass path, after the roasting process is completed, the hot air can be guided to the discharge path via the bypass path without passing through the rotating drum in the roaster or through the roaster itself. it can. Thereby, the beans after the roasting process can be transferred to the next process (for example, the cooling process).

  In the roasting process, the control means according to the present invention opens the branch path at a first opening, and opens the branch path at a second opening larger than the first opening after the roasting process. It is preferable to control.

  In the roasting process, the branch path is opened at the first opening (for example, half-opened), and the total amount of the air volume returned via the circulation path and the newly taken-in air volume is adjusted. When the roasting process is completed, the branch path is opened at a second opening (for example, fully open) larger than the first opening. Thereby, hot air can be discharged | emitted from a branch path.

  The control means according to the present invention opens the discharge path and closes the circulation path in the bean drying process, and closes the discharge path and opens the circulation path in the roasting process, and again after the roasting process is completed. It is preferable to perform control so that the discharge path is opened and the circulation path is closed.

  In the drying process, the circulation path is closed and the hot air is discharged through the discharge path. In the drying process, the water contained in the beans evaporates and a considerable amount of water is taken into the path, but if hot air containing water is circulated, the efficiency in the drying process decreases. Therefore, in the drying process, hot air is discharged through the discharge path, and the drying process is performed efficiently. In the roasting process following the drying process, the hot air is circulated to increase the thermal efficiency. When the roasting process is completed, the discharge path is opened again to discharge the hot air.

The schematic diagram which shows the structure of the roasting apparatus which concerns on 1st Embodiment. The schematic diagram which shows the structure of the roasting apparatus which concerns on 2nd Embodiment. The schematic diagram which shows the structure of the roasting apparatus which concerns on 3rd Embodiment. A graph showing changes in time, temperature, roasting degree and moisture content Schematic showing another embodiment of humidifier arrangement

  A preferred embodiment of a roasting apparatus according to the present invention will be described with reference to the drawings. First, the configuration and operation of the first to third embodiments will be briefly described.

<Configuration of First Embodiment>
First, the configuration of the roasting apparatus A according to the first embodiment will be described with reference to the schematic diagram of FIG. This roasting apparatus A is an apparatus for roasting coffee beans. The hot air furnace 1 is a device for sending out hot air, burns the taken-in air with the burner 1a, and sends out hot air with a fan. The feeding path 2 is a path (hot air supply duct) for sending hot air toward the roasting machine 3. Raw coffee beans are put into the roasting machine 3, and a drying process and a roasting process are performed in the roasting machine 3. A temperature sensor for detecting the temperature of the roasted beans is attached to the roasting machine, and a signal is sent to the control means when the set temperature (160 ° C.) is reached by this temperature sensor. The control based on the temperature sensor is the same in other embodiments.

  The hot air that has passed through the roasting machine 3 is discharged through the discharge path 5 (discharge duct). A cyclone 20 and an exhaust blower 21 are provided in the middle of the discharge path 5. The cyclone 20 filters and removes foreign matters contained in the hot exhaust air. The exhaust blower 21 sends the exhausted hot air to a deodorizing device (not shown). The bypass path 6 bypasses the hot air from the feed path 2 to the discharge path 5 without passing through the roaster 3. The discharge path 5 has a damper 5a for opening and closing the path. The bypass path 6 similarly has a damper 6a.

  Moreover, a control means (not shown) for controlling the operation of the roasting apparatus A (configured by a computer or the like) is provided. In particular, the opening / closing operation control of the humidifier 4 and the dampers 5a and 6a is performed. Moreover, based on the detection result of the above-mentioned temperature sensor, it is judged that the drying process has ended, and the operation of the humidifier 4 is started. The control means also performs operation control for the other mechanism portions.

<Operation of First Embodiment>
(1) In the drying process, hot air is fed into the roasting machine 3. At this time, the damper 6a of the bypass path 6 is in a closed state, and the damper 5a of the discharge path 5 is in an open state. Thereby, after the hot air sent through the feed path 2 is taken into the roasting machine 3, it is discharged from the discharge path 5 and sent to the deodorizing device. Further, the humidifier 4 is not operated in the drying process. When it is detected by the temperature sensor that the temperature of the roasted beans in the rotating drum of the roasting machine 4 has reached 160 ° C., it is determined that the drying process has been completed, and the process proceeds to the roasting process.

  (2) The process proceeds to the roasting process based on the detection result of the temperature sensor. In the roasting process, the humidifier 4 is operated to supply moisture toward the roaster 3. The humidifier 4 includes, for example, a nozzle that generates fine mist having an average particle diameter of 200 μm or less. The nozzle of the humidifier 4 is selected so that predetermined humidification is completed within 5 minutes from the time when the roasted bean temperature becomes 160 ° C. or higher. The dampers 5a and 6a are set in the same state as the drying process. Details of the action and effect of moisture supply will be described later.

  (3) When the roasting process is completed, the damper 6a is opened and the damper 5a is closed. Thereby, hot air is not sent into the roasting machine 3 but bypassed to the discharge path 5 via the bypass path 6. As a result, the coffee beans after the roasting process are further heated so that the roasting degree does not proceed more than necessary.

<Configuration of Second Embodiment>
The configuration of the roasting apparatus A according to the second embodiment will be described with reference to the schematic diagram of FIG. The hot stove 1, the feed path 2, the roasting machine 3, and the humidifier 4 are the same as in the first embodiment. A branch path 8 is provided by branching in the middle of the feed path 2. The branch path 8 is provided with a damper 8a for opening and closing the path. The branch flow path 8 is connected to a deodorizing device (not shown).

  The hot air that has passed through the roasting machine 3 is sent to the circulation path 7. A cyclone 20 and an exhaust blower 21 are provided in the middle of the circulation path 7. The cyclone 20 and the exhaust blower 21 have the same function as in the first embodiment. The hot air returns to the hot air furnace 1 by the circulation path 7. The bypass path 6 bypasses the hot air from the feed path 2 to the circulation path 7 without passing through the roaster 3. The circulation path 7 has a damper 7a for opening and closing the path. The bypass path 6 similarly has a damper 6a.

  Moreover, a control means (not shown) for controlling the operation of the roasting apparatus A is provided. In particular, the opening / closing operation control of the humidifier 4 and the dampers 6a, 7a, 8a is performed. The control means also performs operation control for the other mechanism portions.

<Operation of Second Embodiment>
(1) In the drying process, hot air is fed into the roasting machine 3. At this time, the damper 6a of the bypass path 6 is in a closed state, and the damper 7a of the circulation path 7 is in an open state. As a result, the hot air sent through the feeding path 2 is taken into the roasting machine 3 and then fed into the hot stove 1 again from the circulation path 7. Further, the humidifier 4 is not operated in the drying process. The hot air passing through the circulation path 7 passes through the cyclone 20 and the exhaust blower 21.

  Circulating hot air increases thermal efficiency and reduces fuel running costs. When the hot air is circulated, the sum of the newly taken-in air is increased, so that the damper 8a of the branch path 8 is set to a half-open state, and a part of the air is discharged.

  (2) In the roasting process, the humidifier 4 is operated to supply moisture toward the roaster 3. The dampers 6a, 7a, 8a are set in the same state as in the drying process.

  (3) When the roasting process is completed, the damper 6a is opened and the damper 7a is closed. Thereby, the hot air is not sent to the roasting machine 3 and is bypassed to the circulation path 7 via the bypass path 6. As a result, the coffee beans after the roasting process are further heated so that the roasting degree does not proceed more than necessary.

  Further, when the roasting process is completed, the setting of the damper 8a of the discharge path 8 is changed from half open to full open. Thereby, the circulated hot air is discharged from the discharge path 8 and sent to the deodorizing device.

<Configuration of Third Embodiment>
The configuration of the roasting apparatus A according to the third embodiment will be described with reference to the schematic diagram of FIG. The hot stove 1, the feed path 2, the roasting machine 3, and the humidifier 4 are the same as those in the first and second embodiments. A branch path 8 is provided by branching in the middle of the feed path 2. The branch path 8 is provided with a damper 8a for opening and closing the path as in the second embodiment. The branch flow path 8 is connected to a deodorizing device (not shown).

  The hot air that has passed through the roasting machine 3 is circulated through the circulation path 7 or discharged through the discharge path 5 and sent to the deodorizing device. A cyclone 20 and an exhaust blower 21 are provided in the middle of the route. The cyclone 20 and the exhaust blower 21 have the same functions as those in the first and second embodiments. The route from the roasting machine 3 to the exhaust blower 21 is configured as one route in which the circulation route 7 and the discharge route 5 are shared. From the exhaust blower 21, the circulation path 7 and the discharge path 5 are configured as separate paths. Dampers 7b and 5b are respectively provided in the circulation path 7 and the discharge path 5 that are branched separately. Also, a damper 5a (7a) is provided in the shared route.

  The hot air returns to the hot air furnace 1 by the circulation path 7. The bypass path 6 bypasses the hot air from the feeding path 2 to the common path without passing through the roaster 3. The bypass path 6 also has a damper 6a.

  Moreover, a control means (not shown) for controlling the operation of the roasting apparatus A is provided. In particular, the opening / closing operation control of the humidifier 4 and the dampers 5a (7a), 5b, 7b, 6a, 8a is performed. The control means also performs operation control for the other mechanism portions.

<Operation of Third Embodiment>
(1) In the drying process, hot air is fed into the roasting machine 3. At this time, the damper 6a of the bypass path 6 is closed, and the damper 5a of the common discharge path 5 (circulation path 7) is open. Further, the damper 7b of the branched circulation path 7 is closed, and the damper 5b of the branched discharge path 5 is opened.

  Thereby, the hot air sent through the feed path 2 is taken into the roasting machine 3 and then sent to the deodorizing device via the branched discharge path 5. In the drying process, the moisture contained in the green beans evaporates and is sent to the path. Therefore, when hot air is circulated in the drying process, a large amount of evaporated water is also circulated, and the drying efficiency is lowered. Therefore, in the drying process, the hot air is discharged as it is as in the first embodiment. Hot air passes through the cyclone 20 and the exhaust blower 21.

  The damper 8a of the branch path 8 branched from the feed path 2 is set to be half open. The humidifier 4 is not operated in the drying process.

  (2) In the roasting process, the humidifier 4 is operated to supply moisture toward the roaster 3. The dampers 5a, 6a, 8a are set in the same state as the drying process. Further, the damper 7b of the branched circulation path 7 is changed from a closed state to an open state. Furthermore, the damper 5b of the branched discharge path 5 is changed from an open state to a closed state. In the roasting process, hot air is circulated to increase thermal efficiency and reduce fuel running costs. When the hot air is circulated, the sum of the newly taken-in air increases, so that the damper 8a of the branch path 8 is set half open, and a part of the air is discharged. The hot air that has passed through the roasting machine 3 passes through the cyclone 20 and the exhaust blower 21 and is returned to the hot air furnace 1.

  (3) When the roasting process is finished, the damper 6a is opened and the damper 5a on the shared path is closed. Further, the damper 7b of the branched circulation path 7 is changed from open to closed, and the damper 5b of the branched discharge path 5 is changed from closed to open. Thereby, hot air is not sent into the roasting machine 3 but bypassed to the discharge path 5 branched via the bypass path 6. As a result, the coffee beans after the roasting process are further heated so that the roasting degree does not proceed more than necessary. Further, when the roasting process is completed, the setting of the damper 8a of the discharge path 8 is changed from half open to full open.

<About drying process and roasting process>
Next, the drying process and the roasting process will be described. FIG. 4 is a graph showing changes in time, temperature, roasting degree, and moisture content. The roasting degree is indicated by an L value (lightness).

(1) Drying process Coffee beans (raw beans) are put into the roasting machine 3. The amount of water is 11-12%. The L value of green beans is about 60. When the beans are dried until the temperature reaches 160 ° C., the water content decreases to about 5 to 6%. The volume expansion of beans is about 20 ml per 100 mg. Basically, no quality change other than the water content occurs in the drying process.

(2) First roasting process The roasted bean temperature further rises to 200 ° C. Becomes a medium-fried bean at about 190 ° C. The amount of water is reduced to about 3%. The L value changes rapidly from about 45 to 25. The volume expansion of beans is about 30 ml per 100 mg. As a component to be generated, acetaldehyde and diacetyl which cause an irritating odor and a sweet scent decrease, and pyridine which causes a bitter component increases.

(3) Second roasting process The roasted bean temperature further rises to 240 ° C. Deep roasted beans at about 210 ° C. The amount of water is reduced to 1-2%. The L value drops to about 19. The volume expansion of beans is about 35 ml per 100 mg. As components to be generated, stimulating components such as acidity and astringency (acetic acid + furfural) are decreased, and flavor and bitter components (2-methylfuran, pyridine) are increased.

<Effect of water supply>
In the present invention, the humidifier is not operated in the drying process, but in the roasting process, the humidifier is operated and moisture is fed into the roasting machine 3 through the feeding path 2. In the roasting process, the amount of water has already decreased considerably, but it is replenished. The moisture content is estimated to increase by about 0.2 to 0.5% from the graph shown in FIG. 4 by operating the humidifier 4.

  The effect of supplying moisture is to facilitate heat transfer from the surface of the roasted beans to the inside. It is to soften the roasted beans by supplying moisture and to promote the expansion of the roasted beans. It is to reduce the temperature rise and high pressure inside the roasted beans and perform uniform roasting on the whole beans. Thereby, the strong bitterness which stabs can be eliminated. In addition, a new taste can be created by using a water-soluble component (for example, a liquid such as whiskey).

  The roasted beans are fried deeper because the temperature inside is higher than the surface than outside. In the roasting process, the outside is dried first. Water is lost from near the surface of the beans, but water remains in the center. The remaining moisture in the center is heated in a sealed state so that the moisture is removed and hardened by the porous surface. And inside, the water evaporates and becomes high pressure, and further becomes high temperature. This causes a stiff bitter taste.

  In the process from roasting to roasting, the amount of water that comes out of the roasted beans is about 3-4%, and the heat that transfers heat to the inside of the roasted beans is insufficient, making it difficult for the heat to reach the center of the roasted beans Is the current situation. Therefore, by providing a humidifier (humidifying means) to replenish water, heat transfer is facilitated and heat is uniformly transmitted to the whole roasted beans. At the same time, it promotes softening of the tissue and facilitates the expansion of the roasted beans.

<Another embodiment of the humidifier>
FIG. 5 shows another embodiment of the arrangement of the humidifier 4. In the embodiment of FIGS. 1 to 3, the humidifier 4 is disposed in the feed path 2, but may be disposed in the hot stove 1 or the circulation path 7 as shown in FIG. 5 (indicated by 4x and 4y). ). Even with such a configuration, it is possible to supply moisture to the roasting machine 3 via the feeding path 2. Further, the humidifier 4 may be provided not only at one place but also at a plurality of places, for example, both the feed path 2 and the hot stove 1.

<Another embodiment>
The means for opening and closing the path (duct) is not limited to the damper.

  In the third embodiment, the circulation path and the discharge path are partially used, but the present invention is not limited to this configuration, and each may be provided independently.

  When the hot air is discharged through the bypass path, the rotating drum in the roaster may be bypassed, or the roaster itself may be bypassed.

A Roasting equipment 1 Hot-blast furnace 2 Feeding path 3 Roasting machine 4 Humidifier (humidifying means)
5 Discharge path 5a, 5b Damper 6 Bypass path 6a Damper 7 Circulation path 7a, 7b Damper 8 Branch path 8a Damper

Claims (9)

A roasting machine for roasting beans;
A hot air furnace for sending hot air to the roasting machine;
A feed path that forms a flow path for feeding hot air from the hot air furnace to the roaster;
A discharge path for discharging hot air that has passed through the roaster, and a roasting device comprising:
Humidifying means for replenishing the feed path with moisture;
Control means for controlling the humidifying means,
The control means controls the humidification means to be inactive in the bean drying process and the humidification means to be operated in the roasting process subsequent to the drying process so that moisture is fed into the roasting machine. Roasting equipment. A bypass path that bypasses the feed path and the discharge path;
The roasting apparatus according to claim 1, wherein the control unit controls the hot air flow path to be switched to the bypass path after completion of the roasting process. A roasting machine for roasting beans;
A hot air furnace for sending hot air to the roasting machine;
A feed path that forms a flow path for feeding hot air from the hot air furnace to the roaster;
A circulation path for returning the hot air that has passed through the roaster to the hot air furnace;
A roasting device comprising a branch path branched from the feed path,
Humidifying means for replenishing the feed path with moisture;
Control means for controlling the humidifying means,
The control means controls the humidification means to be inactive in the bean drying process and the humidification means to be operated in the roasting process subsequent to the drying process so that moisture is fed into the roasting machine. Roasting equipment. A bypass path that bypasses the feed path and the circulation path;
The roasting apparatus according to claim 3 , wherein the control unit controls the hot air flow path to be switched to the bypass path after the roasting process is finished. In the roasting process, the control means controls the branch path to be opened at a first opening, and the branch path is opened at a second opening larger than the first opening after the roasting process is completed. The roasting apparatus according to claim 3 or 4, characterized by the above-mentioned. A roasting machine for roasting beans;
A hot air furnace for sending hot air to the roasting machine;
A feed path that forms a flow path for feeding hot air from the hot air furnace to the roaster;
A circulation path for returning the hot air that has passed through the roaster to the hot air furnace;
A discharge path for discharging hot air that has passed through the roasting machine;
A roasting device comprising a branch path branched from the feed path,
Humidifying means for replenishing the feed path with moisture;
Control means for controlling the humidifying means,
The control means controls the humidification means to be inactive in the bean drying process and the humidification means to be operated in the roasting process subsequent to the drying process so that moisture is fed into the roasting machine. Roasting equipment. A bypass path that bypasses the feed path and the circulation path and / or the discharge path;
The roasting apparatus according to claim 6, wherein the control unit controls the hot air flow path to be switched to the bypass path after the roasting process is completed. In the roasting process, the control means controls the branch path to be opened at a first opening, and the branch path is opened at a second opening larger than the first opening after the roasting process is completed. The roasting apparatus according to claim 6 or 7, characterized in that. The control means opens the discharge path and closes the circulation path in the bean drying process, closes the discharge path and opens the circulation path in the roasting process, and again after the roasting process, the discharge path The roasting device according to any one of claims 6 to 8, wherein the roaster is controlled so as to close the circulation path.

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