KR20210076719A - Apparatus for roasting coffee - Google Patents

Abstract

The present invention relates to a coffee roasting apparatus including: a roasting unit receiving and accommodating green coffee beans and making coffee beans by roasting the green beans; a heating unit supplying heat to the roasting unit; an imaging unit provided on one side of the roasting unit in order to image the chromaticity of the coffee beans; an acoustic measuring unit provided on the other side of the roasting unit in order to measure the popping sound of the coffee beans generated while the coffee beans are roasted; and a control unit in which a chromaticity reference value and a sound reference value are preset with respect to a target roasting degree of the coffee beans. Moreover, the control unit compares the chromaticity reference value and the sound reference value to measured values of the chromaticity and sound of the coffee beans provided from the imaging unit and the acoustic measuring unit, respectively. Accordingly, when the roasting degree of the coffee beans reaches the target roasting degree, the control unit ends the roasting by stopping the operation of the heating unit.

Description

Coffee roasting apparatus {APPARATUS FOR ROASTING COFFEE}

The present invention relates to a coffee roasting apparatus.

In general, coffee grown in coffee producing areas is processed and sold in the form of green beans. Through the roasting process of heating the green beans, the coffee beans are produced with a unique taste and aroma, and after grinding the coffee beans, the coffee beans can be extracted in various ways to make a drinkable coffee beverage.

When coffee is roasted, complex physical and chemical changes occur depending on the heating time, and even the same green coffee beans significantly change the taste of the final coffee depending on the degree of roasting (degree of roasting) of the coffee.

In general, if green beans are roasted for a short period of time, the color of the beans is light brown, and the coffee has a strong acid taste.

The degree of roasting is entirely determined by the judgment of the roaster who roasts the coffee. The degree is judged sensibly.

As the coffee roasting progresses, the color of the coffee becomes darker due to the browning reaction of the beans, and when it reaches a certain moment, the coffee tissue is ruptured by the moisture expansion inside the coffee and the first crack sound starts to be heard.

As the roasting continues, the sound of the first crack reaches the peak of the first crack, which appears as multiple successive sounds, and the sound of the first crack gradually decreases thereafter. Afterwards, after a period in which the primary crack sound is not heard, the coffee tissue continues to change and the secondary crack sound starts to be heard. After the peak of the secondary crack, the coffee tissue begins to carbonize and gradually turns black.

In other words, the coffee roaster can judge the current roasting degree of coffee through the color (chromaticity), crack sound, and fragrance of the coffee beans generated during the roasting process. Roast the coffee to this point and decide whether to brew.

However, in the conventional coffee roasting process, the roaster visually observes the process of changing the chromaticity of the coffee beans while listening to the popping sound and smelling the smell. Since the degree of roasting is determined, there is a problem in that the quality of coffee is entirely dependent on the experience and skill of the roaster.

Korean Patent Publication No. 10-2014-0025141 (published on March 4, 2014)

An embodiment of the present invention is to provide a coffee roasting apparatus capable of maintaining constant coffee quality by solving the difficulties of the bean roasting process that requires subjective judgment and experience, so that anyone can easily and conveniently roast green coffee beans in an optimal roasting state. do.

According to an embodiment of the present invention, there is provided a roasting unit comprising: a roasting unit receiving and receiving green coffee beans, and roasting the green coffee beans into coffee beans; a heating unit provided to supply heat to the roasting unit; a photographing unit provided on one side of the roasting unit to photograph the chromaticity of the beans; a sound measuring unit provided on the other side of the roasting unit to measure the popping sound of the coffee beans generated during the roasting process of the coffee beans; and a chromaticity reference value and a sound reference value for the target roasting degree of the coffee beans are preset therein, and each measurement value for the chromaticity and sound of the coffee beans provided from the photographing unit and the sound measuring unit is the chromaticity reference value and the When the roasting degree of the beans reaches the target roasting degree as compared with the sound reference value, the coffee roasting apparatus including a controller for terminating the roasting by stopping the operation of the heating unit may be provided.

In addition, the heating unit is provided at a position spaced apart from the roasting unit, the heating unit for generating heat; and a hot air flow passage that allows the heat generating unit and the roasting unit to communicate with each other, and supplies the heat from the heat generating unit to the inside of the roasting unit in the form of hot air.

In addition, the photographing unit may be provided on one side of the roasting unit to photograph the beans being roasted, convert the photographed image into a snapshot image, and transmit it to the control unit.

In addition, the photographing unit transmits the snapshot image of the coffee bean as a single gray or black-and-white single contrast image to the control unit, and the control unit converts the single light and dark image provided from the photographing unit to a contrast image and a contrast corresponding to the chromaticity reference value. By comparing the , it is possible to determine whether the roasting degree of the beans has reached the target roasting degree to end the roasting.

In addition, the controller may digitize and store the light and dark images according to the roasting degree of the coffee beans for each roasting step, and compare the numerical value of the single light and dark image provided from the photographing unit with the numerical value corresponding to the chromaticity reference value.

In addition, when the roasting is finished, the controller may open the outlet of the roasting unit so that the roasted beans are moved to the cooling unit.

In addition, the sound measuring unit is provided inside the roasting unit to measure the popping sound of the coffee beans in proximity. When the popping sound is measured, the sound measuring unit blocks external noise and collects the crack sound generated when the coffee bean tissue is ruptured. To do this, a unidirectional microphone may be used.

In addition, a plurality of sound measuring units may be provided, and the plurality of sound measuring units may be installed on a rotating shaft that rotates the drum of the roasting unit to be spaced apart from each other in a longitudinal direction and a circumferential direction of the rotating shaft.

In addition, the method further includes; an odor measuring unit that receives the gas discharged from the roasting unit, measures a component of the gas, and provides the measured odor measurement value to the control unit, wherein the control unit includes: When the odor reference value for the target roasting degree is compared with the odor measurement value provided from the odor measuring unit, and the roasting degree of the beans reaches the target roasting degree, the operation of the heating unit may be stopped to end the roasting.

In addition, when the control unit does not simultaneously satisfy the respective reference values for the target roasting degree, the chromaticity measurement value, the sound measurement value, and the smell measurement value provided from the photographing unit, the sound measurement unit, and the smell measurement unit, respectively , when at least two or more of the chromaticity measurement value, the sound measurement value, and the smell measurement value reach the corresponding reference value, it is determined that the target roasting degree has been reached, and the roasting may be terminated.

According to the embodiment of the present invention, by monitoring various reaction phenomena that occur when roasting green coffee beans, anyone can easily and conveniently roast green coffee beans in an optimal state or a user's desired state. Even if you lack experience, you can always maintain a consistent quality of coffee beans.

1 is a configuration diagram schematically showing the overall configuration of a coffee roasting apparatus according to an embodiment of the present invention.
2 is a structural diagram schematically illustrating a roasting unit of a coffee roasting apparatus according to an embodiment of the present invention.
3 is a reference diagram showing the chromaticity change and popping noise generation time for each roasting step of the coffee bean.
4 is a block diagram illustrating a control relationship of a coffee roasting apparatus according to an embodiment of the present invention.

Hereinafter, with reference to the accompanying drawings, the configuration and operation according to the embodiment of the present invention will be described in detail. The following description is one of several aspects of the present invention that is claimable, and the following description may form a part of the detailed description of the present invention.

However, in describing the present invention, detailed descriptions of known configurations or functions may be omitted for clarity of the present invention.

The present invention is capable of making various changes and may include various embodiments, and specific embodiments are illustrated in the drawings and described in the detailed description. However, this is not intended to limit the present invention to a specific embodiment, it should be understood to include all modifications, equivalents and substitutes included in the spirit and scope of the present invention.

Terms including an ordinal number such as 1st, 2nd, etc. may be used to describe various components, but the components are not limited by these terms. These terms are used only for the purpose of distinguishing one component from another.

When it is said that a component is 'connected' or 'connected' to another component, it is understood that it may be directly connected or connected to the other component, but other components may exist in between. it should be

The terms used in the present application are only used to describe specific embodiments, and are not intended to limit the present invention. The singular expression includes the plural expression unless the context clearly dictates otherwise.

Hereinafter, an embodiment of the present invention will be described with reference to the accompanying drawings.

1 and 2 , the coffee roasting apparatus 10 according to an embodiment of the present invention includes a roasting unit 100 , a heating unit 200 , a photographing unit 300 , a sound measuring unit 400 and a control unit. (500).

Meaning that an embodiment of the present invention includes the components listed above does not mean that it consists only of these components, but basically includes these components, and includes other components (eg, a well-known technology in a coffee roasting apparatus) It means that it can be done, but a detailed description of the known technology will be omitted because it may obscure the gist of the present invention.

The roasting unit 100 is provided to receive green coffee beans and to receive them, and to roast the green coffee beans to make beans having a predetermined roasting degree (hereinafter, referred to as “target roasting degree”) desired by a user.

Roasting is a series of operations that harmonize various components such as water, fat, fiber, sugar, caffeine, organic acids, and tannins in green coffee beans by applying heat to the green coffee beans to expand the tissue as much as possible.

Referring to FIG. 1 , the roasting unit 100 may include a housing 110 , a drum 120 , a hopper 130 , and an outlet 140 . The housing 110 has a predetermined accommodating space so that the drum 120 can be installed therein, and the inner wall of the housing 110 and the drum 120 are spaced apart by a predetermined distance to form a passage through which the hot air can move. do.

The drum 120 is rotatably provided inside the housing 110 through the motor 121 and the rotating shaft 122 , and as the drum 120 rotates, the green coffee beans accommodated in the drum 120 are uniformly and evenly. can be roasted. Hot air may be introduced into one side of the drum 120 from the heating unit 200 to heat the green beans accommodated therein.

The hopper 130 may communicate with the inside of the drum 120 to supply green beans to the inside of the drum 120 . The outlet 140 may communicate with the lower portion of the drum 120 to discharge the roasted beans, and the outlet 140 may be provided with a discharge door (not shown) for controlling the discharge of the beans. A cooling unit 150 for cooling the roasted beans may be provided at a lower portion of the outlet 140 .

As such, the roasting unit 100 rotates the drum 120 while the rotating shaft 122 is rotated by the motor 121 when the green coffee beans fed into the hopper 130 are accommodated in the drum 120 , and accordingly, the drum The green coffee beans ( 120 ) may be roasted evenly and uniformly by the hot air of the heating unit ( 200 ).

When the green beans are roasted to the target roasting degree, the roasting is finished, and the freshly roasted high-temperature beans may be moved to the cooling unit 150 through the outlet 140 to be cooled by the cooling unit 150 .

Meanwhile, the heating unit 200 may be provided to supply heat to the roasting unit 100 . There may be various methods of roasting green coffee beans by heating the roasting unit 100 . In one embodiment of the present invention, the heating unit 210 and the hot air flow path unit to supply high-temperature hot air to the roasting unit 100 . 220 may be included.

Referring to FIG. 2 , the heating unit 210 may be provided at a location spaced apart from the housing 110 or the drum 120 of the roasting unit 100 . The heat generating unit 210 may be configured as a heat source that generates heat by receiving power as a heat source for generating heat. In addition, the heating unit 210 may be configured as a burner that generates heat by burning fossil fuel, which may be appropriately selected according to the needs of the operator.

In addition, the hot air flow passage 220 communicates the heat generating unit 210 and the roasting unit 100 with each other to supply the heat of the heat generating unit 210 to the inside of the drum 120 of the roasting unit 100 in the form of hot air. . Accordingly, the green beans inside the drum 120 may be roasted by hot air at a high temperature to become coffee beans.

Referring to FIG. 3 , the chromaticity (color) of green coffee beans changes as the roasting progresses. For example, green beans, which are green beans, become yellow, cinnamon, light brown, brown, dark brown, and black as the roasting progresses. turns into Therefore, according to the present embodiment, the chromaticity may be measured during roasting of the coffee beans every predetermined time in order to roast the beans to the target roasting degree desired by the user. Implementation means for this will be described again later.

In addition, as the roasting progresses, the color of the coffee beans becomes darker due to the browning reaction, and when a certain moment is reached, the coffee bean tissue is ruptured and a popping sound (cracking sound) is generated from the coffee beans.

The popping sound of coffee beans generated during roasting is divided into a primary crack sound and a secondary crack sound. When a certain moment is reached during the roasting process, the coffee bean tissue is ruptured due to the moisture expansion inside the coffee bean, resulting in the primary crack. sound occurs. Continually, as the roasting progresses, the sound of the first crack reaches the peak of the first crack appearing in succession and multiples, and the sound of the first crack gradually decreases thereafter.

After that, after a period in which the primary crack sound is not heard, the coffee bean tissue continues to change, the secondary crack sound begins to be heard, and a sound pattern passes through the peak of the secondary crack sound. At this time, the color of the coffee bean begins to carbonize and gradually turns black.

Therefore, in this embodiment, in order to roast the beans to the target roasting degree desired by the user, the pattern of the popping sound when roasting the beans is measured at every predetermined time. Implementation means for this will be described again later.

In addition, the smell of green beans changes as the roasting progresses. For example, the smell of green beans becomes dark from caramel flavor to sour flavor to burnt flavor. In this embodiment, roasting coffee beans to the target roasting degree desired by the user. For this purpose, it is possible to selectively measure the odor when roasting coffee beans as needed. Implementation means for this will be described again later.

As described above, as part of the means for roasting the beans to the target roasting degree, the present embodiment may provide the photographing unit 300 and the sound measuring unit 400, and furthermore, to further increase the reliability of the coffee beans. An odor measuring unit 600 capable of confirming even the odor may be further provided.

1, 2, and 4, the photographing unit 300 may be provided on one side of the roasting unit 100 to photograph the chromaticity of coffee beans during roasting. The photographing unit 300 can photograph the green beans or coffee beans existing inside the drum 120 of the roasting unit 100 inside or outside the drum 120, and in order to more accurately photograph the chromaticity of the beans, the photographing unit ( The lens unit 300 may be disposed inside the drum 120 and in this case may be implemented as a heat-resistant camera to withstand high-temperature heat.

Also, the photographing unit 300 may photograph green beans or coffee beans existing inside the drum 120 of the roasting unit 100 , convert the photographed image into a snapshot image, and transmit the photographed image to the control unit 500 . In this case, the photographing unit 300 may transmit the snapshot image of the coffee bean as a single gray or black and white contrast image.

Since green coffee beans generally do not vary in color when they are roasted, it is possible to simply transmit a photo image of green beans or coffee beans to the controller 500 as a single contrast image such as gray or black and white.

Here, the photographing unit 300 may be a high-speed camera having an instantaneous recording speed of 125 frames per second or more and 250 frames per second or less so as to accurately capture the chromaticity of coffee beans moving inside the rotating drum 120, A clearer photographic image may be transmitted to the control unit 500 by photographing coffee beans with a predetermined illuminance and a predetermined exposure in units of a set time (eg, 5 seconds).

Also, as shown in FIGS. 1, 2 and 4 , the sound measuring unit 400 may be provided on the other side of the roasting unit 100 to measure a unique popping sound generated during the roasting process of green or coffee beans. have.

The sound measuring unit 400 may be provided inside the roasting unit 100 in order to measure the popping sound of coffee beans existing inside the drum 120 in proximity. As shown in FIGS. 1 and 2 , the sound A plurality of measuring units 400 may be provided on the rotating shaft 122 inside the drum 120 to be spaced apart from each other by a predetermined interval along the longitudinal direction of the rotating shaft 122 .

That is, a plurality of sound measurement units 400 may be provided and disposed to be spaced apart from each other in the longitudinal direction on the rotation shaft 122 of the drum 120 , and accordingly, popping coffee beans having a unique sound pattern generated when coffee beans are roasted. Sound can be measured in proximity.

If the acoustic measurement unit 400 is disposed at a location far away from the drum 120, other noises in the vicinity are introduced in addition to the popping sound of the beans, and it is difficult to accurately determine the roasting degree of the beans, so it is difficult to accurately determine the roasting degree of the beans. In order to block and collect only the popping sound generated inside the drum 120 , the sound measuring unit 400 may be installed on the rotating shaft 122 inside the drum 120 .

At this time, when the acoustic measurement unit 400 measures the popping sound of the coffee bean, a unidirectional microphone may be used to block other noises other than the popping sound and to intensively collect only the coffee bean crack sound generated when the coffee bean tissue is ruptured. have.

Since the unidirectional microphone that can be used as the acoustic measurement unit 400 is particularly sensitive to the sound coming from the front of the microphone due to its characteristics, the acoustic measurement unit 400 is installed on the rotation shaft 122 of the drum 120 and If it is placed to face the coffee beans, the popping sound of the beans can be collected more accurately.

Also, the acoustic measurement unit 400 may be installed to be spaced apart from each other by a predetermined distance along the circumferential direction of the rotation shaft 122 on the rotation shaft 122 . This is because when the drum 120 is rotated, the green beans or coffee beans inside the drum 120 are also rotated, so that the popping sound of the coffee beans moving inside the drum 120 can be more precisely collected.

Meanwhile, the controller 500 may preset a chromaticity reference value and a sound reference value for a target roasting degree of coffee beans. Since the target roasting degree set in the controller 500 can be adjusted as needed by the user, roasting can be performed with beans of a desired flavor.

Accordingly, the control unit 500 compares the measurement values for the chromaticity and popping sound of the coffee beans provided from the photographing unit 300 and the sound measuring unit 400, respectively, with the preset chromaticity reference value and the sound reference value to determine the roasting degree of the current coffee bean. can judge

In addition, when the measured roasting degree of the beans reaches a preset target roasting degree, the controller 500 may stop the operation of the heating unit 200 to end the roasting of the beans. In this case, when the roasting of the beans is finished, the controller 500 may open the outlet 140 of the roasting unit 100 so that the roasted beans are moved to the cooling unit 150 .

When the control unit 500 receives the measurement value for the chromaticity of the coffee bean from the photographing unit 300 , the control unit 500 receives the photo image of the coffee bean as a single gray or black-and-white single contrast image, and transmits the single contrast image to the control unit 500 . It may be determined whether the roasting degree (ie, the chromaticity measurement value) of the current coffee bean has reached the target roasting degree by comparing the contrast with the contrast image set as the chromaticity reference value.

That is, the controller 500 compares the chromaticity measurement value with the chromaticity reference value as a difference in contrast, and if the contrast of the chromaticity measurement value is brighter than that of the chromaticity reference value, it is determined that the roasting degree of the current coffee bean has not yet reached the target roasting degree and continues. roasting is performed, and if the brightness of the chromaticity measurement value is equal to or darker than that of the chromaticity reference value, it is determined that the roasting degree of the current coffee beans has reached the target roasting degree, and roasting can be ended.

In addition, when comparing the chromaticity measurement value and the chromaticity reference value, the control unit 500 may compare the contrast itself, but the contrast image according to the roasting degree of the beans is digitized for each stage (eg, 8 stages) and stored as data. have. Accordingly, the controller 500 may determine whether the target roasting degree has been reached by comparing the numerical value of the single light and dark image provided from the photographing unit 300 with the numerical value corresponding to the chromaticity reference value stored in the controller 500 .

Meanwhile, the control unit 500 may determine the roasting degree of the current coffee bean through the coffee bean popping sound transmitted from the sound measuring unit 400 .

As described above, the popping sound of coffee beans has a unique sound pattern, such as passing through the first crack sound, passing through the resting period, and then continuing to the second crack sound. As shown in FIG. 3 , the roasting degree of the current coffee bean can be predicted through the popping sound (sound measurement value), and it can be compared with a preset sound reference value to determine whether the roasting degree of the current coffee bean has reached the target roasting degree.

When a plurality of sound measurement units 400 are provided, the controller 500 may determine an average value of the sound measurement values provided from the plurality of sound measurement units 400 as the sound measurement value and compare it with a sound reference value.

It may be less accurate for the controller 500 to predict the roasting degree of the current coffee beans only with the sound measurement value provided from the sound measurement unit 400 . For example, even if it is determined that the sound provided from the acoustic measurement unit 400 is the secondary crack sound, the roasting degree corresponding to the secondary crack sound may correspond to the city, full city, or French stage, so any of the roasting degrees with sound alone Precisely predicting if a phase is true can be difficult in practice.

Accordingly, the control unit 500 determines the roasting degree of the current coffee beans by considering not only the sound measurement value of the sound measurement unit 400 but also the chromaticity measurement value provided from the photographing unit 300 to determine the accuracy and reliability of the roasting degree determination. can increase

Meanwhile, an embodiment of the present invention may further include an odor measuring unit 600 as shown in FIGS. 1 and 4 .

The odor measuring unit 600 receives the gas discharged from the roasting unit 100 , measures the gas component, and transmits the odor measurement value to the control unit 500 so that the control unit 500 determines the roasting degree of the current coffee bean. This can improve accuracy and reliability.

The odor measuring unit 600 may measure the odor generated during roasting of green beans or coffee beans. To this end, the odor measuring unit 600 may be provided at one side of the exhaust port through which the exhaust gas generated when roasting in the drum 120 passes, as shown in FIG. 1 .

The odor measuring unit 600 may receive the exhaust gas discharged from the drum 120 and measure the chemical composition of the exhaust gas. Exhaust gas includes carbon dioxide, volatile amino acids, organic acids, such as aldehydes and ketones, and the odor measuring unit 600 measures these to determine the current roasting degree of the coffee beans.

Here, the carbon dioxide gas may change depending on the amount of green beans or coffee beans being roasted and the amount of air introduced, and the odor measuring unit 600 may measure it and transmit it to the controller 500 .

The control unit 500 may store an odor reference value for a target roasting degree therein. Accordingly, the control unit 500 compares the preset odor reference value with the odor measurement value provided from the odor measurement unit 600 and stops the operation of the heating unit 200 when the roasting degree of the current coffee bean reaches the target roasting degree to You can end roasting.

In this way, the controller 500 can more accurately predict the current roasting degree of coffee beans by complexly determining the chromaticity measurement value, the sound measurement value, and the smell measurement value, and when the roasting degree of the beans reaches the target roasting degree, roasting is terminated. Thus, anyone can easily and conveniently roast coffee beans in an optimal state or at a desired target roasting degree.

In this case, the control unit 500 determines that the chromaticity measurement value, the sound measurement value, and the smell measurement value provided from the photographing unit 300 , the sound measurement unit 400 , and the smell measurement unit 600 are each reference value for the target roasting degree. If (chromaticity standard value, sound standard value, odor standard value) are not satisfied at the same time, it is judged that the target roasting degree has been reached when at least two measured values among chromaticity measurement value, sound measurement value, and odor measurement value reach the corresponding reference value can be terminated.

That is, in order to determine that the current roasting degree of coffee beans has reached the target roasting degree, preferably, each of the measured values for chromaticity, sound, and smell should all reach the corresponding reference value, but in some cases, at least one of the measured values has reached the reference value, but at least one other measurement value does not reach the reference value, whether to judge the target roasting degree may be a problem.

Accordingly, in one embodiment of the present invention, if at least two or more measured values among the measured values for chromaticity, sound, and smell reach the corresponding reference value, even if the other measured value does not reach the corresponding reference value, the target roasting degree is reached. It can be judged that it is and the roasting can be terminated.

For example, if the chromaticity and sound measurement values among the measurement values for chromaticity, sound, and odor reach the reference value but the odor measurement value does not reach the reference value, the controller 500 may control the odor measurement value to not reach the odor reference value. In spite of this, it is considered that the target roasting degree has been reached and the roasting can be terminated.

In the above, the coffee roasting apparatus 10 according to the embodiment of the present invention has been described as a specific embodiment, but this is only an example, and the present invention is not limited thereto, and the widest scope according to the basic idea disclosed in the present specification is provided. should be interpreted as having A person skilled in the art may implement a pattern of a shape not specified by combining or substituting the disclosed embodiments, but this also does not depart from the scope of the present invention. In addition, those skilled in the art can easily change or modify the disclosed embodiments based on the present specification, and it is clear that such changes or modifications also fall within the scope of the present invention.

10: coffee roasting device
100: roasting unit 110: housing
120: drum 130: hopper
140: outlet 150: cooling unit
200: heating unit 210: heating unit
220: hot air euro unit 300: filming unit
400: sound measurement unit 500: control unit
600: odor measuring unit

Claims (10)

a roasting unit receiving and receiving green coffee beans, and roasting the green coffee beans into coffee beans;
a heating unit provided for supplying heat to the roasting unit;
a photographing unit provided on one side of the roasting unit to photograph the chromaticity of the beans;
a sound measuring unit provided on the other side of the roasting unit to measure the popping sound of the coffee beans generated during the roasting process of the coffee beans; and
The chromaticity reference value and the sound reference value for the target roasting degree of the coffee beans are preset inside, and the chromaticity reference value and the sound are respectively measured values for the chromaticity and sound of the coffee beans provided from the photographing unit and the sound measuring unit. When the roasting degree of the beans reaches the target roasting degree compared with a reference value, a control unit that stops the operation of the heating unit to end the roasting; including,
coffee roasting device. The method of claim 1,
The heating unit is
a heating unit provided at a location spaced apart from the roasting unit and generating heat; and
A hot air flow passage for supplying the heat of the heat generating unit to the roasting unit in the form of hot air so that the heat generating unit and the roasting unit communicate with each other; including,
coffee roasting device. The method of claim 1,
The photographing unit,
It is provided on one side of the roasting unit to photograph the beans being roasted, convert the photographed image into a snapshot image and transmit it to the control unit,
coffee roasting device. 4. The method of claim 3,
The photographing unit transmits the snapshot image of the beans to the control unit as a single gray or black-and-white image,
The control unit compares the single light/dark image provided from the photographing unit with a light/dark image corresponding to the chromaticity reference value to determine whether the roasting degree of the beans has reached the target roasting degree and ends roasting,
coffee roasting device. 5. The method of claim 4,
The control unit, the light and dark images according to the roasting degree of the coffee beans are digitized and stored for each roasting step, and the value of the single light and dark image provided from the photographing unit is compared with a value corresponding to the chromaticity reference value,
coffee roasting device. 5. The method of claim 4,
The control unit opens the outlet of the roasting unit when the roasting is finished so that the roasted beans are moved to the cooling unit,
coffee roasting device. The method of claim 1,
The sound measuring unit,
It is provided inside the roasting unit to measure the popping sound of the coffee beans in proximity,
When measuring the popping sound, a unidirectional microphone is used to block external noise and collect the crack sound generated when the tissue of the bean is ruptured,
coffee roasting device. 8. The method of claim 7,
A plurality of the sound measuring units are provided, and the plurality of sound measuring units are installed on a rotating shaft that rotates the drum of the roasting unit to be spaced apart from each other in a longitudinal direction and a circumferential direction of the rotating shaft,
coffee roasting device. The method of claim 1,
Further comprising; an odor measuring unit receiving the gas discharged from the roasting unit, measuring a component of the gas, and providing the measured odor measurement value to the control unit;
The control unit compares the odor reference value for the target roasting degree of the coffee beans preset therein with the odor measurement value provided from the odor measurement unit, and operates the heating unit when the roasting degree of the beans reaches the target roasting degree to stop roasting,
coffee roasting device. 10. The method of claim 9,
When the chromaticity measurement value, the sound measurement value, and the smell measurement value provided from the photographing unit, the sound measurement unit, and the smell measurement unit, respectively, do not simultaneously satisfy the respective reference values for the target roasting degree, When at least two or more measurement values among the chromaticity measurement value, the sound measurement value and the smell measurement value reach the corresponding reference value, it is determined that the target roasting degree has been reached and roasting is terminated,
coffee roasting device.

Images