Additives for rice snacks, additives for rice snacks, flavors for rice snacks, nutritional ingredients for rice snacks, antioxidants for rice snacks, rice snacks, management device for additives for rice snacks, management system for additives for rice snacks, management program for additives for rice snacks, management server for additives for rice snacks, management method for additives for rice snacks, and manufacturing method for processed rice foods

Abstract

A system 2 is for managing an edible additive material and comprises: a residue container 45A that contains extraction residue 45; a measuring device (mass-measuring instrument) for measuring the mass W of the extraction residue 45 contained in the residue container 45A; an extraction time display label LB1 (extraction time-associating instrument) that associates extraction time information indicating the extraction time of coffee with the residue container 45A; a water content ratio display label LB2 (water content ratio-associating instrument) that associates the water content ratio of the extraction residue 45 with the residue container 45A; a computer 10 that executes various processes; a printer PR connected to the computer 10; and an extraction sensor S.

Description

Food additives, food flavorings, food nutrients, food antioxidants, rice processed foods, food additive management device, food additive management system, food additive management program, food additive management method, and rice processed food manufacturing method

[0001] The present invention relates to edible additives, edible flavorings, edible nutrients, edible antioxidants, processed rice foods, edible additive management devices, edible additive management systems, edible additive management programs, edible additive management methods, and methods for producing processed rice foods.

[0002] Coffee grounds refer to the residue that remains after roasted coffee beans are ground and hot water or water is added to extract coffee. In recent years, with the increase in production of packaged coffee drinks (canned coffee, coffee in plastic bottles, coffee in paper containers, etc.) and the rapid growth of chain coffee shops, huge amounts of coffee grounds have been generated at production factories and stores. Such coffee grounds are disposed of as industrial waste, placing a significant burden on the environment.

[0003] In light of this, methods for utilizing coffee grounds have been investigated, including a known example of a method for reusing coffee grounds as a cultivation material for shiitake mushrooms (see, for example, Patent Document 1).

[0004] Japanese Patent Application Laid-Open No. 2021-29219

[0005] Coffee grounds contain functional components such as polyphenols, and thus can be used as a food additive. However, leaving coffee grounds generated at production plants or stores can lead to the problem of microbial growth. Patent Document 1 describes mixing sawdust (coniferous or broadleaf sawdust) with the coffee grounds to prevent the growth of microorganisms, but the sawdust-containing material cannot be used as a food additive.

[0006] The above problem is not only common to coffee dregs, but also to tea dregs (green tea, black tea, roasted green tea, herbal tea, etc.), and the resulting coffee or tea dregs (hereinafter referred to as dregs) cannot be used as an edible additive as is. Furthermore, this problem is also common to vegetable and fruit dregs, peels, seeds, etc. (hereinafter referred to as dregs, etc.) in addition to coffee dregs, etc.

[0007] Therefore, the present disclosure aims to provide an edible additive management device, an edible additive management system, an edible additive management program, an edible additive management method, and a method for manufacturing rice processed foods, which allow for the use of dregs from coffee extractions, vegetable and fruit pomace, etc. (hereinafter collectively referred to as dregs) as food additives rather than industrial waste, as well as to provide edible additives, edible flavorings, edible nutrients, edible antioxidants, and rice processed foods.

[0008] The edible additive of the present disclosure is characterized by containing vegetable or fruit dregs as an active ingredient. The edible additive of the present disclosure is also characterized by containing coffee or tea extract dregs as an active ingredient. The edible flavoring of the present disclosure is also characterized by containing coffee or tea extract dregs as an active ingredient. The edible nutrient of the present disclosure is also characterized by containing coffee or tea extract dregs as an active ingredient. The edible antioxidant of the present disclosure is also characterized by containing coffee or tea extract dregs as an active ingredient.

[0009] The present disclosure relates to a processed rice food product containing an edible additive, characterized in that the edible additive contains coffee or tea extract grounds.

[0010] The edible additive management device of the present disclosure is characterized by comprising a dregs container for storing coffee or tea extraction dregs, extraction time information associated with the extraction dregs and indicating the extraction time of the coffee or tea, and moisture content information associated with the extraction dregs and indicating the moisture content of the extraction dregs.

[0011] The edible additive management system of the present disclosure is characterized by comprising a dregs container for storing coffee or tea extraction dregs, an extraction time relating device for relating extraction time information indicating the extraction time of coffee or tea to the dregs container, and a moisture content relating device for relating moisture content information indicating the content of the extraction dregs stored in the dregs container to the dregs container.

[0012] It is preferable that the apparatus further includes a moisture content calculation unit that calculates the moisture content of the extraction grounds, and that the moisture content calculation unit includes a volume measuring device that measures the volume of the extraction grounds, a mass measuring device that measures the mass of the extraction grounds, and an arithmetic device that calculates the moisture content of the extraction grounds stored in the dregs storage container based on the measured values ​​of the volume and mass of the extraction grounds.

[0013] The edible additive management program of the present disclosure is characterized in that it causes a computer including a storage device that stores predetermined information, an arithmetic processing device that reads the program stored in the storage device and performs predetermined arithmetic processing, an input device that inputs predetermined signals, an output device that outputs predetermined signals, and a control device that controls each device to execute an extraction time information storage step that stores the extraction start time of the extractor as extraction time information in the storage device, an extraction time information association step that associates an identifier of the extraction residue with the extraction time information and stores it in the storage device, and a moisture content information association step that associates the identifier of the extraction residue with the moisture content information and stores it in the storage device.

[0014] The edible additive management server of the present disclosure is an edible additive management server comprising a storage device that stores predetermined information, an arithmetic processing device that reads the program stored in the storage device and performs predetermined arithmetic processing, an input device that inputs predetermined signals, an output device that outputs predetermined signals, and a control device that controls each device, and is characterized by executing an extraction time information storage unit that stores the extraction start time of the extractor as extraction time information in the storage device, an extraction time information association unit that associates the identifier of the extraction residue with the extraction time information and stores it in the storage device, and a moisture content information association unit that associates the identifier of the extraction residue with the moisture content information and stores it in the storage device.

[0015] The method for managing edible additives disclosed herein is characterized by comprising an extraction grounds storage step of storing coffee or tea extraction grounds in a grounds storage container, an extraction time associating step of associating extraction time information indicating the extraction time of the coffee or tea with the extraction grounds, and a moisture content associating step of associating moisture content information indicating the moisture content U of the extraction grounds with the extraction grounds.

[0016] It is preferable that the method further comprises a moisture content calculation step of calculating the moisture content U of the extraction grounds using Equation 1. Equation 1: U=(W2-W4) / W3 U: moisture content W2: mass of hot water W3: mass of extraction grounds W4: mass of coffee or tea

[0017] The method for producing a processed rice food of the present disclosure is characterized by comprising a dregs-containing glutinous rice dough production process for producing glutinous rice dough containing at least one of vegetable or fruit dregs, a refrigeration aging process for refrigerating the glutinous rice dough to age the starch contained in the glutinous rice dough, a drying process for drying the glutinous rice dough so that the moisture content is 10% by weight or more and 30% by weight or less, and a baking process for baking the glutinous rice dough so that the moisture content is 3% by weight or less to obtain baked glutinous rice dough.

[0018] The method preferably includes an extraction step of extracting liquid from vegetables or fruits using an extractor, which is carried out before the dregs-containing mochi dough production step, and the extraction dregs are preferably coffee or tea dregs, and the moisture content of the extraction dregs is preferably 60% by weight or more.

[0019] According to the present disclosure, an edible additive management device, an edible additive management system, an edible additive management program, an edible additive management method, and a method for manufacturing rice processed foods are provided, which allow for the use of dregs from coffee extractions and vegetable and fruit pomace as food additives rather than industrial waste, and edible additives, edible flavorings, edible nutrients, edible antioxidants, and rice processed foods.

[0020] FIG. 1 is an explanatory diagram showing an overview of a management system for edible additives; FIG. 2 is a hardware configuration diagram showing an overview of a computer; FIG. 3 is a functional block diagram showing an overview of a computer; FIG. 4 is a flowchart showing an overview of a management method for edible additives; FIG. 5 is a flowchart showing an overview of a first method for manufacturing rice crackers; FIG. 6 is a flowchart showing an overview of a second method for manufacturing rice crackers; FIG. 7 is a flowchart showing an overview of a method for manufacturing cooked rice with extracted dregs; FIG. 8 is a flowchart showing an overview of a method for manufacturing fried rice with extracted dregs.

[0021] As shown in Figure 1, a coffee extractor 40 produces liquid coffee 44 from powdered coffee 41 and hot water 42. During this process, grounds 45 of the powdered coffee 41 are obtained.

[0022] The food additive management system 2 includes a powdered coffee container 41A for storing powdered coffee 41, a powdered coffee scale 41B for measuring the mass W41 of the powdered coffee 41, a hot water container 42A for storing hot water W, a hot water scale 42B for measuring the mass W42 of the hot water W, a liquid coffee container 44A for storing liquid coffee 44, a liquid coffee scale 44B for measuring the mass W44 of the liquid coffee 44, and a dregs container 44A for storing extraction dregs 45. the dregs container 45A, a dregs scale 45B for measuring the mass W45 of the extracted grounds 45 contained in the dregs container 45A, an extraction time display label LB1 (extraction time related device) for relating extraction time information showing the coffee extraction time to the dregs container 45A, a moisture content display label LB2 (moisture content related device) for relating the moisture content of the extracted grounds 45 to the dregs container 45A, a computer 10 for performing various processes, a printer PR connected to the computer 10, and an extraction sensor S.

[0023] The brewing time display label LB1 displays the brewing time and is attached to the dregs container 45A. The brewing time preferably includes information on the hour, minute, and second along with the year, month, and date, but the minutes, seconds, etc. may be omitted as long as it does not contradict the spirit of the present disclosure. The brewing time display label LB1 may display the brewing time itself, or may display a barcode or two-dimensional code indicating the brewing time.

[0024] The printer PR prints on a predetermined print paper in accordance with a request from the computer 10. The extraction sensor S is provided in the coffee extractor 40 and outputs to the computer 10 the time when the coffee extractor 40 performs extraction.

[0025] As shown in FIG. 2, the computer 10 includes a CPU 11 , a RAM 12 , a ROM 13 , an external storage device 14 , an input device 15 , an output device 16 , an input / output interface 18 , and a bus 19 .

[0026] The CPU 11 is a so-called central processing unit, which executes various programs to realize various services of the computer 10. The RAM 12 is a so-called RAM (random access memory), which is used as a work area for the CPU 11. The ROM 13 is a so-called ROM (read only memory), which stores the basic OS and various programs (e.g., a program for managing food additives) executed by the CPU 11.

[0027] The external storage device 14 stores the results of calculations of various programs, and may be a built-in storage device (for example, a hard disk drive) or a removable storage device (for example, a memory card).

[0028] The input device 15 is an input key, keyboard, mouse, bar code reader, two-dimensional code reader, portable memory reader, IC card reader, etc., and is used to input various information. The output device 16 is a display, and displays various operating states.

[0029] The input / output interface 18 enables communication over a communication line. The bus 19 is a wiring that integrally connects the CPU 11, RAM 12, ROM 13, input device 15, output device 16, input / output interface 18, etc., for communication.

[0030] When the basic OS and various programs stored in the ROM 13 are executed by the CPU 11, as shown in FIG. 3 , the computer 10 functions as a coffee extraction detection unit 11A that detects extraction by the coffee extraction machine 40, an extraction time memory unit 11B that stores the coffee extraction time by the coffee extraction machine 40, an extraction time output unit 11C that outputs the coffee extraction time by the coffee extraction machine 40, a mass detection unit 11J that detects measured values ​​of the masses of the powdered coffee 41, hot water 42, liquid coffee 44, and extraction grounds 45, a moisture content calculation unit 11L that calculates the moisture content of the coffee extraction grounds, a moisture content memory unit 11M that stores the moisture content of the coffee extraction grounds, and a moisture content output unit 11N that outputs the moisture content of the coffee extraction grounds.

[0031] The coffee extraction detection unit 11A detects a sensing signal from an extraction sensor S provided in the coffee extraction machine 40. When the coffee extraction detection unit 11A detects the sensing signal from the extraction sensor S, the computer 10 determines that extraction has been performed by the coffee extraction machine 40. The extraction time memory unit 11B reads the time from a clock built into the computer 10 when it is determined that extraction has been performed by the coffee extraction machine 40. Furthermore, the extraction time memory unit 11B stores the time read from the clock as the coffee extraction time in the external storage device 14. The extraction time output unit 11C outputs the coffee extraction time via the printer PR (FIG. 1A). This generates an extraction time display label LB1. Note that the extraction time memory unit 11B may use a time read from an external clock connected to the computer 10 or a time input from the input device 15 instead of the time read from the clock built into the computer 10.

[0032] When the measured values ​​of the masses of the powdered coffee 41, hot water 42, liquid coffee 44, and extraction grounds 45 measured by the scales 41B, 42B, 44B, and 44B are input to the mass detection unit 11J via the input device 15, the mass detection unit 11J stores the input values ​​as extraction grounds mass information in the external storage device 14. Note that the mass detection unit 11J may also read the measured values ​​of the masses of the powdered coffee 41, hot water 42, liquid coffee 44, and extraction grounds 45 measured by the scales 41B, 42B, 44B, and 44B and store them in the external storage device 14 as extraction grounds mass information.

[0033] The moisture content calculation unit 11L calculates the moisture content U of the extraction grounds 45 using the following formulas 1 to 3. Formula 1: U=(W42-W44) / W45 U: moisture content W42: mass of hot water W44: mass of liquid coffee W45: mass of extraction grounds

[0034] Typically, the moisture content U of the extraction cake 45 is calculated by dividing the "mass of moisture contained in the extraction cake 45" by the "mass W45 of the extraction cake 45." Here, the "mass of moisture contained in the extraction cake 45" is calculated by subtracting the "mass W45dry of the solid content (extraction cake 45, etc.) contained in the extraction cake 45" from the "mass W45 of the extraction cake 45." Therefore, the moisture content U of the extraction cake 45 is expressed as in Formula A. Formula A U = (W45 - W45dry) / W45

[0035] Here, if the mass of powdered coffee 41 is W41, then Equation B can be derived. Equation B: W45 = W41 + W42 - W44 Equation C can be obtained from Equations A and B, and Equation C can be transformed into Equation C'. Equation C: U = (W41 + W42 - W44 - W45dry) / W45 Equation C': U = (W41 - W45dry) / W45 + (W42 - W44) / W45 Here, the numerator of the first term on the right-hand side of Equation C', "(W41 - W45dry) / W45," is the "mass of solids contained in extraction grounds 45, W45dry," subtracted from the "mass of powdered coffee 41, W41," and is therefore much smaller than the denominator, "mass of water contained in extraction grounds 45, W45." For this reason, the first term on the right-hand side of Equation C' can be approximated as 0. Therefore, the above equation 1 is derived.

[0036] The moisture content storage unit 11M stores the calculated moisture content of the coffee grounds as moisture content information in the external storage device 14. The moisture content output unit 11N outputs the moisture content via the printer PR (FIG. 1(B)), thereby generating a moisture content display label LB2.

[0037] Next, a description will be given of an edible additive production method 100 using the edible additive management system 2. As shown in Figure 4, the edible additive production method 100 includes a coffee extraction step 110, an extraction time storage step 120, an extraction grounds removal step 130, an extraction grounds storage step 140, an extraction time association step 150, a measurement step 160, a moisture content calculation step 170, a moisture content association step 180, and a determination step 190.

[0038] As shown in Fig. 1(A), in the coffee extraction step 110, powdered coffee 41 and hot water 42 are used in a coffee extractor 40 to extract liquid coffee 44. The powdered coffee 41 remaining after the liquid coffee 44 has been extracted becomes extraction grounds 45.

[0039] In the extraction time storage step 120, the extraction sensor S detects the start of extraction by the coffee extractor 40. The computer 10 stores the time detected by the extraction sensor S in the external storage device 14 as coffee extraction time information (extraction time information).

[0040] In the extraction grounds removal step 130, the extraction grounds 45 are removed from the coffee extractor 40. In the extraction grounds storage step 140, the extraction grounds 45 removed from the coffee extractor 40 are stored in a grounds storage container 45A.

[0041] As shown in Figure 1(B), in the extraction time relating step 150, the extraction time output unit 11C uses the printer PR to print coffee extraction time information on a print sheet. The label on which the coffee extraction time information is printed becomes a coffee extraction time display label LB1. The extraction time display label LB1 is affixed to the grounds container 45A that contains the extraction grounds 45 (Figure 1(C)). This associates the extraction grounds 45 with the coffee extraction time information.

[0042] In the measurement step 160, the masses (measured values) of the powdered coffee 41, hot water 42, liquid coffee 44, and extraction grounds 45 measured by each of the scales 41B, 42B, 44B, and 44B are input via the input device 15. The mass detection unit 11J stores each input measurement value in the external storage device 14 as extraction grounds mass information.

[0043] In the moisture content calculation step 170, the moisture content calculation unit 11L calculates the moisture content U of the extraction grounds 45 contained in the grounds container 45A based on the measured values ​​of the masses of the powdered coffee 41, hot water 42, liquid coffee 44, and extraction grounds 45 and the above-mentioned equation 1. The moisture content storage unit 11M stores the calculated moisture content U in the external storage device 14. The moisture content output unit 11N uses a connected printer to print moisture content information indicating the moisture content U on print paper. The label on which the moisture content information is printed becomes the moisture content display label LB2 ( FIG. 1(B) ). The moisture content information may be a number indicating the moisture content U, or a barcode or two-dimensional code indicating the moisture content U.

[0044] In the moisture content associating step 180, a moisture content display label LB2 is attached to the dregs container 45A that contains the extraction dregs 45 (FIG. 1C). This associates the extraction dregs 45 with the moisture content information.

[0045] In this way, extraction start time information and moisture content information are associated with the extraction residue 45. The extraction residue container 45A, extraction time display label LB1, and moisture content display label LB2 function as an edible antioxidant management device for managing the extraction residue 45 contained in the extraction residue container 45A as an edible antioxidant. Furthermore, as the elapsed time from the extraction start time decreases and the moisture content decreases, the occurrence of microorganisms becomes less likely. Therefore, based on the extraction start time information and moisture content information, it is possible to determine whether the current extraction residue 45 is suitable for consumption.

[0046] In the determination step 190, whether the current extraction residue 45 can be used as an edible additive is determined based on the extraction start time information and moisture content information. The conditions for determining that the extraction residue 45 is usable are not particularly limited as long as they are consistent with the spirit of the present disclosure, but may include, for example, a moisture content of 90% by weight or less and within 48 hours from the start of extraction. The conditions for determining that the extraction residue 45 is unusable are also not particularly limited as long as they are consistent with the spirit of the present disclosure, but may include, for example, a moisture content of more than 90% by weight or more than 48 hours from the start of extraction. As a condition for determining that the extraction residue 45 is usable, the upper limit of the moisture content is preferably 80% by weight, more preferably 70% by weight, even more preferably 60% by weight, and particularly preferably 50% by weight. As a condition for determining that the extraction residue 45 is usable, the upper limit of the extraction start time is preferably 36 hours, more preferably 24 hours, and even more preferably 12 hours.

[0047] If it is determined that the extraction residue 45 is usable, it is determined that the extraction residue 45 is usable as an edible additive, and the residue container 45A is placed in a freezer. The temperature of the freezer is not particularly limited as long as it is not contrary to the spirit of the present disclosure, but for example, it is preferably −10° C. or lower, and more preferably −18° C. or lower.

[0048] If it is determined that the extraction residue 45 is unusable, it is determined that the extraction residue 45 is unusable as an edible additive and is disposed of as industrial waste in a container for industrial waste.

[0049] In the determination step 190, it is determined whether the current extraction residue 45 can be used as an edible additive based on the extraction start time information and moisture content information, but the present disclosure is not limited to this. The determination step 190 may also be performed based on the results of a bacteria inspection step and a foreign matter inspection step performed prior to the determination step 190. The bacteria inspection step inspects the presence or absence of bacteria contained in the extraction residue KX. Bacteria that can be inspected include general viable bacteria, Escherichia coli, Staphylococcus aureus, enterohemorrhagic Escherichia coli, etc. The foreign matter inspection step inspects the presence or absence of foreign matter (other foods, paper, etc.) contained in the extraction residue KX.

[0050] In the above embodiment, in the moisture content calculation step 170, moisture content information is printed on the moisture content display label LB2, but the present disclosure is not limited to this, and the moisture content display label LB2 may also display the time when the measurement step 160 was performed along with the moisture content information.

[0051] In the above embodiment, the dregs container 45A is for storing the extracted dregs 45 and is separate from the coffee extraction machine 40, but the present disclosure is not limited to this and may be a container built into the coffee extraction machine 40.

[0052] In the above embodiment, in the extraction time associating step 150, the extraction time display label LB1 is affixed to the dregs container 45A that contains the extraction grounds 45. However, the present disclosure is not limited to this. For example, a barcode or two-dimensional code (identifier recording means) representing the identifier of the extraction grounds 45 is affixed to the dregs container 45A. Next, the extraction time memory unit 11B reads the identifier of the extraction grounds container 45A from the identifier recording means via a barcode reader, a two-dimensional code reader, or the like. The extraction time memory unit 11B may then associate the read identifier of the extraction grounds 45 with coffee extraction time information and store it in the external storage device 14.

[0053] In the above embodiment, the moisture content label LB2 is attached to the dregs container 45A that contains the extracted dregs 45 in the moisture content associating step 180, but the present disclosure is not limited to this. For example, the moisture content storage unit 11M reads the identifier of the dregs container 45A from the identifier recording means via a barcode reader, a two-dimensional code reader, or the like. The moisture content storage unit 11M may then associate the read identifier of the extracted dregs 45 with moisture content information representing the calculated moisture content U and store the associated identifier in the external storage device 14.

[0054] It is preferable that the identifier recording means stores the identifier of the dregs container 45A in advance and be readable by the input means 15, and for example, a portable memory or an IC chip can be used.

[0055] In the above embodiment, the moisture content of the extraction grounds 45 is controlled, but the present disclosure is not limited to this. The edible additive production method 100 may include a coffee extraction step 110, an extraction time storage step 120, an extraction grounds temperature detection step for detecting the temperature of the extraction grounds, an extraction grounds temperature history generation step for storing the temperature of the extraction grounds, and a determination step for determining whether the extraction grounds can be used as an edible additive.

[0056] In the extraction cake temperature detection step, the temperature of the extraction cake is detected using a temperature sensor capable of detecting temperature. In the extraction cake temperature history generation step, the extraction cake temperature detected by the temperature sensor is stored in association with the time at which the temperature was detected in a computer storage device. By performing the extraction cake temperature detection step at predetermined intervals, a temperature history for the extraction cake is generated in the computer storage device.

[0057] In the determination step, a computer reading device reads the temperature history of the extraction cake stored in the computer's storage device and determines whether the temperature history of the extraction cake is below 10° C. If the determination step determines that the temperature history of the extraction cake is below 10° C., the extraction cake is determined to be usable as an edible additive, and if the determination step determines that the temperature history of the extraction cake is not below 10° C., the extraction cake is determined to be unusable as an edible additive.

[0058] Next, an example of a rice processed food and a method for producing the rice processed food using the extraction residue 45 as an edible additive will be described.

[0059] As shown in Figure 5, the rice cracker manufacturing method 300 (rice processed food manufacturing method) includes a glutinous rice dough manufacturing process 310, a glutinous rice dough mixing process 320 (rice dregs-containing glutinous rice dough manufacturing process), a baking process 330, and a finishing drying process 340.

[0060] In the mochi dough production process 310, mochi dough 410 is made from raw rice 400. The raw rice 400 is either glutinous rice or non-glutinous rice, and both are polished rice. The raw rice 400 is washed, soaked, crushed, and steamed to obtain the mochi dough 410.

[0061] In the mochi dough mixing step 320, the extraction residue 45 is mixed with the steamed mochi dough 410 (at approximately 100°C) to obtain a mochi dough mixture 420. The extraction residue 45 is preferably obtained by the edible additive production method 100 described above. That is, the moisture content of the extraction residue 45 mixed with the moist mochi dough 410 in the mochi dough mixing step 320 is not particularly limited as long as it does not contradict the spirit of the present disclosure, but is preferably 50% by weight or more, more preferably 60% by weight or more, and even more preferably 70% by weight or more, for example. Furthermore, the extraction residue 45 is preferably stored at 10°C or below in the edible additive production method 100 described above.

[0062] Furthermore, in the mochi dough mixing process 320, the mochi dough mixture 420 is sequentially subjected to a refrigerated aging process, a cutting and shaping process, and a drying process. In the refrigerated aging process, the mochi dough mixture 320 is refrigerated to retrograde the starch contained in the mochi dough mixture 320. In the refrigerated aging process, it is preferable to maintain the temperature of the mochi dough mixture 320 within a range of 0°C or higher and 5°C or lower. Furthermore, the time for which the refrigerated aging process is carried out is not particularly limited as long as it does not contradict the spirit of the present disclosure, but it is preferable that it be, for example, 48 hours or higher and 72 hours or lower. Furthermore, it is preferable that the refrigerated aging process be started within 1 hour of the start of the mochi dough mixing process.

[0063] In the cutting step, the mochi dough mixture 420 that has undergone refrigerated aging is cut into pieces of a predetermined size. The temperature in the cutting step is not particularly limited as long as it does not go against the spirit of the present disclosure, but is preferably 27°C or less, more preferably 20°C or less, and even more preferably 10°C or less.

[0064] In the drying step, the dough mixture 420 that has reached a predetermined size is dried. The time for which the drying step is performed is not particularly limited as long as it does not deviate from the spirit of the present disclosure, but is preferably, for example, 1 hour or more and 2 hours or less. The temperature for which the drying step is performed is not particularly limited as long as it does not deviate from the spirit of the present disclosure, but is preferably, for example, 35°C or more and 50°C or less. The drying step may be performed multiple times rather than just once. The moisture content of the dough mixture 420 after completion of the drying step is preferably 10% by weight or more and 30% by weight or less. This prevents the mochi dough mixture 420 from bursting during the baking step 330.

[0065] In the baking process 330, a baking device is used to obtain baked mochi dough 430 from the mochi dough mixture 420. Known baking methods such as a repetitive oven baking machine or a rotating oven may be used. The baking temperature is not particularly limited as long as it does not contradict the spirit of the disclosure, but is preferably 180°C or higher and 220°C or higher. The baking time is not particularly limited as long as it does not contradict the spirit of the disclosure, but is preferably 5 minutes or higher and 20 minutes or lower, and more preferably 10 minutes or higher and 15 minutes or lower. The moisture content of the baked mochi dough 430 after the baking process 330 is preferably 3% by weight or lower, more preferably 2.5% by weight or lower, and even more preferably 2% by weight or lower.

[0066] The finish drying step 340 dries the baked mochi dough 430. As a finish drying method, a known method such as a repetitive oven baking machine or a rotating oven may be used. The finish drying step 340 is carried out until the fluidity of the seasoning liquid on the surface of the baked mochi dough 430 is lost.

[0067] It should be noted that a soaking process may be performed after the baking process 330 and before the finish drying process 340, in which the baked mochi dough 220 is soaked in a seasoning liquid. In the soaking process, the baked mochi dough 220 is soaked in a seasoning liquid, and after a predetermined period of time, the baked mochi dough 220 is pulled out of the seasoning liquid. When the soaking process is performed, the finish drying process 340 dries the baked mochi dough 430 so that the moisture content is 6% by weight or less.

[0068] Thus, the rice cracker manufacturing method 300 can produce rice crackers (rice processed foods) from raw rice and coffee grounds. Coffee grounds contain antioxidants and phenolic compounds, such as chlorogenic acid, caffeine, and flavonoids. Phenolic compounds contained in coffee grounds include polyphenol esters (caffeic acid, ferulic acid, p-coumaric acid, and chlorogenic acid), which possess antioxidant, antibacterial, hepatoprotective, hypoglycemic, anticancer, and antiviral activities. Coffee grounds also contain polysaccharides other than proteins, lipids, and starch, as well as unique pigments and flavorings. In other words, coffee grounds as a food composition can be used as an edible antioxidant, food flavoring, food coloring, edible nutritional supplement, and other food additives. Furthermore, using coffee grounds in rice processed foods can provide rice processed foods with antioxidant properties, specific aromas and colors, and rice processed foods containing specific nutrients.

[0069] In the rice cake dough mixing process 320, the extract dregs 45 are mixed with the moist rice cake dough 410 to obtain the rice cake dough mixture 420. Therefore, the components contained in the extract dregs 45 (such as moisture and active ingredients with predetermined effects) can easily permeate the rice cake dough 410. As a result, the components contained in the extract dregs 45 can permeate the entire rice cake dough mixture 420, making it suitable for mass production. Furthermore, because the rice cake dough mixture 420 undergoes the refrigeration aging process, drying process, and baking process 330, the extract dregs 45 obtained by the coffee extractor 40 can be used directly as an edible additive. Conventionally, in order to use the product as an edible additive, separate processes such as drying, refrigeration, or freezing were performed on the product prior to the manufacturing process. However, according to the present disclosure, processed rice foods can be produced without such separate processes.

[0070] In the above embodiment, the baking step 330 is performed, but the present disclosure is not limited to this, and a frying step may be performed instead of the baking step 330. In the frying step, a separate frying device is used to obtain fried mochi dough 430 from the mochi dough mixture 420.

[0071] In the above embodiment, the rice cake dough 410 is mixed with the extract dregs 45 in the rice cake dough mixing step 320, but the present disclosure is not limited to this and may, for example, be a rice cracker manufacturing method 500 (a manufacturing method of a processed rice food) shown in FIG. 6 . The rice cracker manufacturing method 500 includes a rice cake dough manufacturing step 510 (a rice cake dough manufacturing step containing dregs), a baking step 520, and a finish drying step 530. In the rice cake dough manufacturing step 510, raw rice 400 is washed with water, soaked, and crushed. Next, the raw rice 400 is mixed with the extract dregs 45. The mixture is then steamed to obtain rice cake dough 421. Furthermore, the rice cake dough 421 is sequentially subjected to a refrigerated aging step, a cutting and shaping step, and a drying step. The refrigerated aging step, the cutting and shaping step, and the drying step are each the same as in the rice cracker manufacturing method 300 shown in FIG. 5 . In the baking step 520, baked mochi dough 431 is obtained from the mochi dough 421 in the same manner as in the baking step 330. In the finishing drying step 530, the baked mochi dough 430 is dried in the same manner as in the finishing drying step 340. In this manner, rice crackers 441 such as arare and rice crackers are obtained.

[0072] In the above embodiment, coffee grounds are used as the edible additive, but the present disclosure is not limited thereto. Tea grounds may be used as the edible additive instead of coffee grounds. That is, tea grounds may be used as the edible additive instead of coffee grounds to implement an edible additive management device, an edible additive management system, an edible additive management method, and a rice processed food manufacturing method. For example, in the rice cracker manufacturing method 300, tea grounds may be mixed with moist rice cracker dough in the rice cracker dough mixing step 320. Furthermore, in the rice cracker manufacturing method 500, the rice cracker dough manufacturing step 510 may be subjected to water washing, soaking, crushing, and steaming to obtain rice cracker dough 421. In the rice cracker (rice processed food) obtained in this manner, the functional ingredients contained in the tea grounds permeate the entire rice cracker dough via the moisture contained in the raw rice and dough. Therefore, these rice cracker manufacturing methods are also suitable for mass production.

[0073] Here, examples of tea include green tea, black tea, roasted green tea, herbal tea, etc. Functional components of green tea, black tea, and roasted green tea include catechin, caffeine, theanine, vitamins, minerals, saponin, pyrazine, etc. Functional components of herbal tea include alkaloids, coumarin, saponin, tannin, vitamins, minerals, etc.

[0074] In the above embodiment, rice snacks 441 are made from raw rice 400 and extraction residue 45, but the present disclosure is not limited to this. For example, the method may be a method for producing a processed rice food product that includes a heating step of heating a mixture containing raw rice (uncooked rice), or a heating step of heating a mixture containing rice (raw rice that has been cooked in a predetermined manner). An example of the former is shown in FIG. 7, and an example of the latter is shown in FIG. 8.

[0075] As shown in Figure 7, the method 800 for producing seasoned rice with extracted dregs (a method for producing a processed rice food) includes a mixing step 810 in which extracted dregs 45 are mixed with raw rice 400, and a rice cooking step 820 (heating step) in which the mixture obtained by the mixing step 810 is cooked. This allows the production of seasoned rice with extracted dregs (a processed rice food). Note that the rice cooking step 820 can be replaced with any heating step that heats a mixture containing raw rice, such as cooking, frying, baking, or stir-frying the mixture.

[0076] 8, the method 900 for producing fried rice with extracted dregs (the method for producing a processed rice food) includes a cooking step 910 (a raw rice heating step) for cooking raw rice 400 to obtain cooked rice, a mixing step 920 for mixing the cooked rice with extracted dregs 45, and a frying step 930 for frying the mixture of cooked rice and extracted dregs 45. This allows the production of fried rice with extracted dregs (a processed rice food).

[0077] In the above embodiment, coffee or tea grounds are used, but the present disclosure is not limited thereto. Instead of the grounds 45 or tea grounds, the method for producing processed rice foods may be performed using coffee (ground roasted coffee beans) or tea leaves (green tea, black tea, roasted green tea, herbal tea, etc.). That is, coffee (ground roasted coffee beans) or tea leaves (green tea, black tea, roasted green tea, herbal tea, etc.) may be used as the food additive.

[0078] In the above embodiment, coffee or tea extraction grounds are used as the food additive, but the present disclosure is not limited to this, and vegetable or fruit grounds may also be used as the food additive. Examples of vegetables other than coffee or tea include root vegetables such as daikon radish, carrot, burdock, and potato, leafy stem vegetables such as Chinese cabbage, cabbage, leeks, onions, mulukhiyah, spinach, broccoli, young barley leaves, and kale, and fruit vegetables such as cucumber, pumpkin, soybeans, beans, corn, tomatoes, and eggplant. Examples of fruits include citrus fruits such as oranges, grapefruits, Satsuma mandarins, and lemons; Rosaceae fruits such as apricots, strawberries, plums, cherries, plums, pears, pears, loquats, peaches, apples, prunes, nectarines, and quince; and tropical fruits such as acerola, avocados, guavas, starfruits, pineapples, passion fruits, bananas, papayas, dragon fruit, mangoes, mangosteens, and lychees. Examples of dregs include the pomace, peels, and seeds of vegetables and fruits. These dregs are produced during the extraction process of vegetables or fruits in the production of vegetable or fruit juice (liquid).

[0079] The moisture content may also be the amount of moisture contained in a sample on a dry weight basis. The moisture content is expressed as {(x−y) / y}×100, where x is the weight of a sample taken and y is the weight of the sample after drying.

[0080] It should be noted that the present disclosure is not limited to the above-described embodiment, and various modifications can be made without departing from the spirit and scope of the present disclosure.

[0081] 2 Management system for food additives 10 Computer 11A Coffee extraction detection unit 11B Extraction time memory unit 11C Extraction time output unit 11J Mass detection unit 11L Moisture content calculation unit 11M Moisture content memory unit 11N Moisture content output unit 40 Coffee extraction machine 41 Powdered coffee 41A Powdered coffee container 41B Powdered coffee scale 42 Hot water 42A Hot water container 42B Hot water scale 44 Liquid coffee 44A Liquid coffee container 44B Liquid coffee scale 45 Extraction grounds 45B Extraction grounds scale 45A Grounds container 100 Method for producing food additives PR Printer S Extraction sensor

Claims

1. An additive for rice confectionery, characterized by containing vegetable or fruit residue as an active ingredient.

2. An additive for rice confectionery, characterized by containing coffee or tea extraction residue as an active ingredient.

3. A flavoring for rice confectionery, characterized by containing coffee or tea extraction residue as an active ingredient.

4. A nutritional ingredient for rice confectionery, characterized by containing coffee or tea extraction residue as an active ingredient.

5. An antioxidant for rice confectionery, characterized by containing coffee or tea extraction residue as an active ingredient.

6. A rice confectionery containing an additive for mochi dough, wherein the additive for mochi dough contains coffee or tea extraction residue.

7. A residue storage container for storing coffee or tea extraction residue as an additive for mochi dough, extraction time information associated with the extraction residue and representing the extraction time of the coffee or the tea, and moisture content information associated with the extraction residue and representing the moisture content of the extraction residue. A management device for additives for rice confectionery, characterized by comprising these.

8. A residue storage container for storing coffee or tea extraction residue as an additive for mochi dough, an extraction time associator for associating extraction time information representing the extraction time of coffee or tea with the residue storage container, and a moisture content associator for associating moisture content information representing the moisture content of the extraction residue stored in the residue storage container with the residue storage container. A management system for additives for rice confectionery, characterized by comprising these.

9. further comprising a moisture content calculation unit for calculating the moisture content of the extraction residue, wherein the moisture content calculation unit comprises a volume measuring tool for measuring the volume of the extraction residue, a mass measuring tool for measuring the mass of the extraction residue, and an arithmetic unit for calculating the moisture content of the extraction residue stored in the residue storage container based on the measured value of the volume of the extraction residue and the measured value of the mass of the extraction residue. The management system for additives for rice confectionery according to Claim 8, characterized by comprising these.

10. a storage device for storing predetermined information, an arithmetic processing device for reading a program stored in the storage device and performing predetermined arithmetic processing, an input device for inputting a predetermined signal, an output device for outputting a predetermined signal, and a control device for controlling each device. For a computer comprising these, an extraction time information storage step of storing the extraction start time of an extractor as extraction time information in the storage device, an extraction time information association step of associating an identifier of the extraction residue with the extraction time information and storing it in the storage device, A management program for rice confectionery additives, characterized by causing execution of a water content information association step of associating an identifier of the extracted residue with the water content information and storing the same in the storage device.

11. A storage device for storing predetermined information, An arithmetic processing device that reads a program stored in the storage device and performs predetermined arithmetic processing, An input device for inputting a predetermined signal, An output device for outputting a predetermined signal, A management server for rice confectionery additives, comprising a control device for controlling each device, An extraction time information storage unit that stores the extraction start time of the extractor as extraction time information in the storage device, An extraction time information association unit that associates an identifier of the extracted residue as an additive for mochi dough with the extraction time information and stores the same in the storage device, A management server for rice confectionery additives, characterized by causing execution of a water content information association unit that associates an identifier of the extracted residue with the water content information and stores the same in the storage device.

12. An extraction residue storage step of storing coffee or tea extraction residue as an additive for mochi dough in a residue storage container, An extraction time association step of associating extraction time information representing the extraction time of coffee or tea with the extracted residue, A water content association step of associating water content information representing the water content U of the extracted residue with the extracted residue, A management method for rice confectionery additives, characterized by comprising the above steps.

13. The management method for rice confectionery additives according to claim 12, further comprising a water content calculation step of calculating the water content U of the extracted residue by Formula 1. Formula 1: U = (W2 - W4) / W3 U: Water content W2: Mass of hot water W3: Mass of the extracted residue W4: Mass of coffee or tea

14. A step of producing mochi dough containing at least one of vegetable or fruit residues, A refrigeration aging step of refrigerating the mochi dough to age the starch contained in the mochi dough, A drying step of drying the mochi dough so that the water content is 10% by weight or more and 30% by weight or less, A baking step of baking the mochi dough so that the water content is 3% by weight or less to obtain baked mochi dough. A method for producing rice processed foods, characterized by comprising the above steps.

15. It is performed before the step of producing mochi dough containing residues, and comprises an extraction step of extracting a liquid from vegetables or fruits using an extractor, The method for producing rice processed foods according to claim 14, wherein the extracted residue is generated in the process of extracting the liquid in the extraction step.

16. The residue is an extraction residue of coffee or tea, The method for producing a processed rice food according to claim 14 or 15, wherein the water content of the extraction residue is 60% by weight or more.