Edible additive, rice processed food, method for producing rice processed food, method for producing edible additive, program for managing edible additive, server for managing edible additive, system for managing edible additive, and method for managing edible additive

Abstract

A facility 100 for manufacturing an edible additive is provided with a coffee extraction device 110 provided in a coffee shop KS, a recovered grounds container 120 for storing extracted grounds KX, a track 130 for carrying the extracted grounds KX, an extracted grounds storage device 140 provided to a food factory FF, a bacteria inspection device 150, a foreign matter inspection device 160, and an edible additive storage device 170. The coffee extraction device 110 is provided with: a coffee extractor 112 for producing liquid coffee K2; a coffee container 113 for storing the liquid coffee K2; an extracted grounds container 116 for storing the extracted grounds KX; and a housing 118 for accommodating the coffee extractor 112, the coffee container 113, the extracted grounds container 116, and other components.

Description

Food additives, processed rice foods, manufacturing method of processed rice foods, manufacturing method of food additives, management program for food additives, management server for food additives, management system for food additives, and management method for food additives

[0001] The present invention relates to an edible additive, a processed rice food, a method for manufacturing a processed rice food, a method for manufacturing an edible additive, a management program for an edible additive, a management server for an edible additive, a management system for an edible additive, and a management method for an edible additive.

[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 contains functional components such as polyphenols, making it suitable for use 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 discloses that the coffee grounds are mixed with sawdust (coniferous or broadleaf sawdust) 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, a rice processed food, a method for manufacturing a rice processed food, a method for manufacturing an edible additive, a management program for an edible additive, a management server for an edible additive, a management system for an edible additive, and a management method for an edible additive, for using dregs from coffee extraction etc., and dregs from squeezing vegetables and fruits (hereinafter collectively referred to as dregs) as food additives rather than as industrial waste.

[0008] The food additive of the present invention is characterized in that it contains vegetable or fruit residue as an active ingredient. Also, the food additive of the present invention is characterized in that it contains coffee or tea extract residue as an active ingredient.

[0009] The processed rice food of the present invention is a rice processed food containing an edible additive, characterized in that the edible additive includes coffee or tea dregs. The moisture content of the dregs is preferably 60 weight percent or more. Furthermore, the storage temperature history of the dregs is preferably 10°C or less.

[0010] The edible additive management program of the present invention is characterized in that it causes a computer having 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, and an output device that outputs predetermined signals to execute an extraction time receiving step that receives extraction time information that indicates the extraction time of coffee or tea, an extraction time associating step that stores the extraction time information in the storage device in association with an identifier of the extraction grounds, a storage temperature receiving step that receives storage temperature information that indicates the storage temperature of the extraction grounds, and a storage temperature associating step that stores the storage temperature information in the storage device in association with the identifier of the extraction grounds.

[0011] When the storage temperature of the extraction grounds in the transportation device is defined as the transportation storage temperature, it is preferable to have the computer execute a transportation storage temperature associating step of associating an identifier of the transportation device, the coffee or tea extraction grounds, and the transportation storage temperature in the storage device, and storing the associated information in the storage device.Furthermore, it is preferable to have the computer execute a determination step of determining whether the storage temperature of the extraction grounds was maintained at 10°C or below, based on the storage temperature information associated with the identifier of the extraction grounds, and if it is determined in the determination step that the storage temperature of the extraction grounds was maintained at 10°C or below, it is determined that the extraction grounds can be used as an edible additive, but if it is determined that the storage temperature of the extraction grounds was not maintained at 10°C or below, it is determined that the extraction grounds cannot be used as an edible additive. In addition, when the storage temperature of the extraction residue in the transportation device is defined as the transportation storage temperature, it is preferable that in the determination step, the storage temperature information includes information indicating the transportation storage temperature, and it is determined whether the storage temperature of the extraction residue has been maintained at 10°C or below.

[0012] The present invention provides an edible additive management server comprising: a storage device that stores predetermined information; an arithmetic processing device that reads a program stored in the storage device and performs predetermined arithmetic processing; an input device that inputs predetermined signals; and an output device that outputs predetermined signals, and is characterized by comprising: an extraction time receiving unit that receives extraction time information indicating the extraction time of coffee or tea; an extraction time memory unit that stores the extraction time information in the storage device in association with an identifier of the extraction grounds; a storage temperature receiving unit that receives storage temperature information indicating the storage temperature of the extraction grounds; and a storage temperature memory unit that stores the storage temperature information in the storage device in association with an identifier of the extraction grounds.

[0013] Furthermore, when the storage temperature of the extraction grounds in the transportation device is defined as the transportation storage temperature, the storage temperature memory unit preferably associates an identifier of the transportation device with the coffee or tea extraction grounds and the transportation storage temperature. Furthermore, the device preferably includes a determination unit that determines whether the storage temperature of the extraction grounds was maintained at 10°C or below based on the storage temperature information associated with the extraction grounds. If the determination unit determines that the storage temperature of the extraction grounds was maintained at 10°C or below, the determination unit determines that the extraction grounds are usable as an edible additive. However, if the determination unit determines that the storage temperature of the extraction grounds was not maintained at 10°C or below, the determination unit determines that the extraction grounds are unusable as an edible additive. Additionally, when the storage temperature of the extraction grounds in the transportation device is defined as the transportation storage temperature, the determination unit preferably includes information indicating the transportation storage temperature in the storage temperature information to determine whether the storage temperature of the extraction grounds was maintained at 10°C or below.

[0014] The edible additive management system of the present invention is characterized by comprising the above-mentioned edible additive management server, an extraction time detection sensor that detects the extraction time, and a temperature sensor that detects the storage temperature of the extraction residue.

[0015] The method for managing edible additives of the present invention is characterized in that, when the time it takes for coffee or tea to be extracted is defined as the extraction time, it comprises an extraction time relating step of relating the extraction grounds of the coffee or tea to the extraction time, a storage temperature detection step of detecting the storage temperature of the extraction grounds, and a storage temperature relating step of relating the extraction grounds of the coffee or tea to the storage temperature.

[0016] When the storage temperature of the grounds in the transportation device is defined as the storage temperature during transportation, it is preferable to associate the transportation device, the coffee or tea grounds, and the storage temperature during transportation.

[0017] The method for producing a processed rice food of the present invention comprises a dregs-containing mochi dough production process for producing mochi dough containing at least one of vegetable or fruit dregs, a refrigeration aging process for refrigerating the mochi dough to age the starch contained in the mochi dough, a drying process for drying the mochi 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 mochi dough so that the moisture content is 3% by weight or less to obtain baked mochi dough, wherein the moisture content of the extracted dregs in the dregs-containing mochi dough production process is 60% by weight or more.

[0018] The method is carried out before the dregs-containing mochi dough manufacturing process, and includes an extraction process in which liquid is extracted from vegetables or fruits using an extractor, and the extraction dregs are produced during the extraction process of the liquid in the extraction process, and it is preferable that the storage temperature history of the extraction dregs is 10°C or less.

[0019] The method for producing an edible additive of the present invention comprises a dregs storage step of storing vegetable or fruit dregs in a dregs container, a dregs storage step carried out after the dregs storage step of storing the dregs, a bacterial inspection step carried out after the dregs storage step of inspecting the dregs for the presence or absence of bacteria, a foreign matter inspection step carried out after the dregs storage step of inspecting the dregs for the presence or absence of foreign matter, and an edible additive storage step of storing the dregs that have passed the bacterial inspection device and the foreign matter inspection device as an edible additive, and is characterized in that the storage temperature of the dregs is maintained at 10°C or below from the dregs storage step to the edible additive storage step.

[0020] The grounds are coffee or tea extraction grounds, and the method includes 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 storage temperature associating step of associating storage temperature information indicating the storage temperature of the extraction grounds with the extraction grounds, and the storage temperature information is preferably the temperature history of the extraction grounds after the coffee or tea has been extracted.

[0021] According to the present invention, it is possible to provide an edible additive, a processed rice food, a method for manufacturing a processed rice food, a method for manufacturing an edible additive, a management program for an edible additive, a management server for an edible additive, a management system for an edible additive, and a management method for an edible additive.

[0022] 1 is an explanatory diagram showing an overview of equipment for producing edible additives; FIG. 2 is a flowchart showing an overview of a method for producing edible additives; FIG. 3 is an explanatory diagram showing an overview of a management system for edible additives; FIG. 4 is an explanatory diagram showing an overview of a management system for edible additives; FIG. 5 is a hardware configuration diagram showing an overview of a coffee shop terminal; (A) is a functional block diagram showing an overview of a coffee shop terminal; (B) is a functional block diagram showing an overview of a factory terminal; (C) is a functional block diagram showing an overview of a truck terminal; (A) is a flowchart showing an overview of a method for managing edible additives; (B) is a flowchart showing an overview of a coffee shop management process; (C) is a flowchart showing an overview of a factory management process; (D) is a flowchart showing an overview of a vehicle management process; (A) is a flowchart showing an overview of a first method for producing rice crackers; (B) is a flowchart showing an overview of a second method for producing rice crackers; (B) is a flowchart showing an overview of a method for producing seasoned rice with extracted dregs; (C) is a flowchart showing an overview of a method for producing fried rice with extracted dregs.

[0023] As shown in FIG. 1 , the edible additive manufacturing equipment 100 includes a coffee extraction device 110 (extraction device) installed in a coffee shop KS, a recovered grounds container 120 (grounds container) for storing extraction grounds KX, a truck 130 (transportation device) for transporting the extraction grounds KX, an extraction grounds storage device 140 installed in a food factory FF, a bacterial inspection device 150 installed in the food factory FF, a foreign matter inspection device 160 installed in the food factory FF, and an edible additive storage device 170 installed in the food factory FF.

[0024] The coffee extraction device 110 includes a coffee extractor 112 that produces liquid coffee K2, a coffee container 113 that stores the liquid coffee K2, an extraction grounds container 116 that stores extraction grounds KX, and a housing 118 that stores each part such as the coffee extractor 112, the coffee container 113, and the extraction grounds container 116.

[0025] The coffee extractor 112 includes a powdered coffee container (not shown) that contains powdered coffee K1 and a hot water container (not shown) that contains hot water W1, and produces liquid coffee K2 from the powdered coffee K1 and the hot water W1. The produced liquid coffee K2 is contained in a coffee container 113. Extraction grounds KX obtained as a by-product of the liquid coffee K2 are contained in an extraction grounds container 116. The coffee container 113 and the extraction grounds container 116 are detachable from the housing 118. The extraction grounds KX in the extraction grounds container 116 are transferred to a recovered grounds container 120.

[0026] The recovered dregs container 120 may be any container capable of accommodating the extracted dregs KX. The recovered dregs container 120 may be disposed in the coffee shop KS or in the truck 130.

[0027] The truck 130 is equipped with an on-board storage 133 capable of storing the collected dregs container 120, a temperature sensor 134 capable of detecting the temperature inside the on-board storage 133, a temperature regulator 135 that adjusts the temperature inside the on-board storage 133, and a controller 136 that controls the temperature regulator 135 based on the temperature detected by the temperature sensor 134. The temperature inside the on-board storage 133 is preferably 10°C or lower, and more preferably 8°C or lower.

[0028] The extraction tailings storage device 140 includes a storage chamber STR capable of accommodating the recovered tailings container 120, a temperature sensor TMP capable of detecting the temperature inside the storage chamber STR, a temperature regulator COL that adjusts the temperature inside the storage chamber STR, and a controller CTR that controls the temperature regulator COL based on the detected temperature of the storage chamber STR. The temperature inside the storage chamber STR is preferably 10°C or lower, and more preferably 8°C or lower.

[0029] The bacterial testing device 150 tests for the presence or absence of bacteria contained in the extraction cake KX. The basic structure of the bacterial testing device 150 is substantially the same as that of the extraction cake storage device 140, and includes a storage cabinet STR, a temperature sensor TMP, a temperature regulator COL, and a controller CTR. Bacteria to be tested include general viable bacteria, Escherichia coli, Staphylococcus aureus, enterohemorrhagic Escherichia coli, etc. Testing methods for each are well-known methods. The temperature inside the cabinet of the bacterial testing device 150 is preferably 10°C or lower, and more preferably 8°C or lower.

[0030] The foreign matter inspection device 160 inspects the extraction dregs KX for the presence or absence of foreign matter. The basic structure of the foreign matter inspection device 160 is substantially the same as that of the extraction dregs storage device 140, and includes a storage cabinet STR, a temperature sensor TMP, a temperature regulator COL, and a controller CTR. Foreign matter to be inspected includes other foods contained in the extraction dregs KX, wrapping paper, paper, etc. The inspection methods for each are well-known methods. The temperature inside the cabinet of the foreign matter inspection device 160 is preferably 10°C or less, and more preferably 8°C or less.

[0031] The edible additive storage device 170 stores the extraction dregs KX that have passed the bacterial inspection process and the foreign matter inspection process. The basic structure of the edible additive storage device 170 is almost the same as that of the extraction dregs storage device 140, and includes a storage cabinet STR, a temperature sensor TMP, a temperature regulator COL, and a controller CTR. The temperature inside the cabinet of the edible additive storage device 170 is preferably 10°C or lower, and more preferably 8°C or lower.

[0032] That is, the extraction residue storage device 140, the bacteria inspection device 150, the foreign matter inspection device 160, and the food additive storage device 170 function as extraction residue storage equipment.

[0033] Next, a method 200 for producing an edible additive carried out in the edible additive production facility 100 will be described.

[0034] As shown in Figure 2, the method 200 for producing an edible additive includes an extraction process 210 for extracting coffee, an extraction grounds storage process 220 (grounds storage process) for storing the coffee extraction grounds KX in a grounds container, an extraction grounds storage process 230 (grounds storage process) for storing the extraction grounds KX, a bacteria inspection process 240 for inspecting the presence or absence of bacteria contained in the extraction grounds KX, a foreign matter inspection process 250 for inspecting the presence or absence of foreign matter contained in the extraction grounds, and an edible additive storage process 260 for storing the extraction grounds KX as an edible additive.

[0035] 1 and 2, in the extraction step 210, powdered coffee K1 and hot water W1 are supplied to a coffee extraction device 110 arranged in a coffee shop KS. Extraction grounds KX are obtained as a by-product of the process of producing liquid coffee K2 by the coffee extraction device 110. The produced liquid coffee K2 is stored in a coffee storage container 113. The extraction grounds KX are stored in an extraction grounds container 116.

[0036] (Extraction cake collection step) In the extraction cake collection step 220, the extraction cake KX obtained in the extraction step 210 is transferred from the extraction cake container 116 to the recovery cake container 120. After the extraction step 210 and before the start of the extraction cake storage step 230, the temperature of the extraction cake KX is preferably kept at 10°C or less within 48 hours, and more preferably kept at 10°C or less within 24 hours.

[0037] (Extraction grounds storage process) In the extraction grounds storage process 230, the extraction grounds KX are transported from the coffee shop KS to the food factory FF. In the extraction grounds storage process 230, the recovered grounds container 120 containing the extraction grounds KX is placed in the on-board storage 133 of the truck 130, and then placed in the extraction grounds storage device 140 at the food factory FF.

[0038] (Bacteria Inspection Step) In the bacteria inspection step 240, the recovered dregs container 120 containing the extraction dregs KX is transferred from the extraction dregs storage device 140 to the bacteria inspection device 150, and the extraction dregs KX contained in the recovered dregs container 120 is inspected for the presence or absence of bacteria. Extraction dregs KX that fail the bacteria inspection step 240 are discarded. On the other hand, extraction dregs KX that pass the bacteria inspection step 240 proceed to the next step.

[0039] (Foreign matter inspection process) In the foreign matter inspection process 250, the recovered dregs container 120 containing the extraction dregs KX is transferred from the bacteria inspection device 150 to the foreign matter inspection device 160, and the extraction dregs KX that passed the bacteria inspection process 240 is inspected for the presence or absence of foreign matter. Extraction dregs KX that fail the foreign matter inspection process 250 are discarded. On the other hand, extraction dregs KX that pass the foreign matter inspection process 250 proceed to the food additive storage process 260 as an food additive.

[0040] (Edible Additive Storing Step) In the edible additive storing step 260 , the extraction dregs KX that passed the foreign matter inspection step 250 are transferred from the foreign matter inspection device 160 to the edible additive storing device 170 using the recovered dregs container 120 .

[0041] From the extraction residue storage step 230 to the edible additive storage step 260, the temperature inside the on-board storage 133 and the storage STR is adjusted by an on-board controller based on the temperatures detected by the respective temperature sensors so as to be within a predetermined range. The temperature inside the on-board storage 133 and the storage STR is preferably 10°C or less, and more preferably 8°C or less. This makes it possible to suppress the growth of bacteria in the extraction residue KX.

[0042] Furthermore, the edible additive manufacturing method 200 may include a storage temperature associating step of associating storage temperature information indicating the storage temperature of the extraction residue KX with the extraction residue KX. The storage temperature associating step may be performed for all steps from the extraction step 210 to the edible additive storage step 260, or may be performed for one or more selected steps from among them. The storage temperature information indicates the storage temperature for each step from the extraction step 210 to the edible additive storage step 260, and may be a label on which the storage temperature is printed, or a barcode or two-dimensional code indicating the storage temperature. The storage temperature information is preferably affixed to the extraction residue container 116 or the recovered residue container 120.

[0043] Furthermore, the edible additive manufacturing method 200 may include an extraction time associating step of associating extraction time information indicating the coffee extraction time with the extraction grounds KX. The extraction time information indicates the coffee extraction time, and may be a label on which the extraction time is printed, or may be a barcode or two-dimensional code indicating the extraction time. The extraction time preferably includes information on the year, month, and date as well as hours, minutes, and seconds, but minutes, seconds, etc. may be omitted as long as it does not contradict the spirit of the present invention.

[0044] In the above embodiment, the dregs container 45A contains the extracted dregs KX and is separate from the coffee extraction device 110, but the present invention is not limited to this and the dregs container 45A may be a container built into the coffee extraction device 110.

[0045] Next, the food additive management system 300 will be described.

[0046] As shown in Figures 3 and 4, the edible additive management system 300 comprises a coffee shop terminal 10 provided in the coffee shop KS, a printer 10PR provided in the coffee shop KS, a factory terminal 20 provided in the food factory FF, a printer 20PR provided in the food factory FF, a truck terminal 30 provided in the truck 130, a management server 50 that manages the edible additive management system 300, a communication line 60 that electrically connects each terminal and each printer to the management server 50, an extraction sensor S provided in the coffee extraction device 110, a temperature sensor 134 provided in the on-board storage 133, and a temperature sensor TMP provided in each storage STR.

[0047] The extraction sensor S is provided in the coffee extraction device 110 and outputs the time when the coffee extraction device 110 performs extraction to the coffee shop terminal 10. The printer 10PR prints on a predetermined print paper in accordance with a request from the coffee shop terminal 10. The printer 20PR prints on a predetermined print paper in accordance with a request from the factory terminal 20.

[0048] As shown in FIG. 5, the coffee shop terminal 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 .

[0049] The CPU 11 is a central processing unit that executes various programs to provide various services for the coffee shop terminal. The RAM 12 is a random access memory (RAM) that is used as a work area for the CPU 11. The ROM 13 is a read-only memory (ROM) that stores the basic OS and various programs (for example, a program for managing food additives for the store) that are executed by the CPU 11.

[0050] 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).

[0051] 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.

[0052] 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.

[0053] When the basic OS and various programs stored in the ROM 13 are executed by the CPU 11, as shown in FIG. 6(A), the coffee shop terminal 10 functions as a coffee extraction detection unit 11A that detects extraction by the coffee extraction device 110, an extraction time memory unit 11B that stores the coffee extraction time by the coffee extraction device 110, and an extraction time output unit 11C that outputs the coffee extraction time.

[0054] The coffee extraction detection unit 11A detects a sensing signal from an extraction sensor S provided in the coffee extraction device 110. When the coffee extraction detection unit 11A detects the sensing signal from the extraction sensor S, the coffee shop terminal 10 determines that extraction has been performed by the coffee extraction device 110. The extraction time memory unit 11B stores the time when it is determined that extraction has been performed by the coffee extraction device 110 as extraction time information in the external storage device 14. The extraction time output unit 11C outputs the extraction time information via the printer 10PR. This generates an extraction time display label LB1 (an extraction time related accessory).

[0055] The extraction time display label LB1 displays the extraction time and is attached to the recovered dregs container 120 (FIG. 4(D)). The extraction time information preferably includes the date of extraction as well as the hour, minute, and second information, but the minutes, seconds, etc. may be omitted as long as it does not contradict the spirit of the present invention.

[0056] Like the coffee shop terminal 10, the factory terminal 20 includes a CPU, RAM, ROM, an external storage device, an input device, an output device, an input / output interface, and a bus. The ROM stores a basic operating system (OS) and various programs (e.g., a factory food additive management program) executed by the CPU. When the basic OS and various programs stored in the ROM 13 are executed by the CPU 11, the factory terminal 20 functions as a storage temperature detection unit 21L that detects the storage temperature of the extraction grounds, a storage temperature memory unit 21M that stores the storage temperature of the extraction grounds, and a storage temperature output unit 21N that outputs the storage temperature of the extraction grounds, as shown in FIG. 6(B).

[0057] The storage temperature detection unit 21L detects the temperature detected by the temperature sensor TMP installed in each unit. When the storage temperature detection unit 21L detects the sensing signal of the temperature sensor TMP, the factory terminal 20 determines that the temperature at the location where the temperature sensor TMP is installed was the temperature detected by the temperature sensor TMP at the detection time. The storage temperature memory unit 21M associates the location where the temperature sensor TMP is installed, the temperature detected by the temperature sensor TMP at that location, and the time at which the temperature was detected, and stores this information in an external memory device as storage temperature information. The storage temperature output unit 21N outputs the storage temperature information via the printer 20PR. This generates a storage temperature display label LB2 (storage temperature related attachment). The storage temperature display label LB2 displays the storage temperature information and is affixed to the recovered slag container 120.

[0058] Like the factory terminal 20, the truck terminal 30 includes a CPU, RAM, ROM, an external storage device, an input device, an output device, an input / output interface, and a bus. The ROM stores a basic operating system (OS) and various programs (e.g., a food additive management program for trucks) that are executed by the CPU. When the basic OS and various programs stored in the ROM 13 are executed by the CPU 11, the truck terminal 30 functions as a storage temperature detection unit 31L that detects the storage temperature of the extraction cake, a storage temperature memory unit 31M that stores the storage temperature of the extraction cake, and a storage temperature output unit 31N that outputs the storage temperature of the extraction cake, as shown in FIG. 6(C).

[0059] The storage temperature detection unit 31L detects the detected temperature from the temperature sensor 134. When the storage temperature detection unit 31L detects the sensing signal of the temperature sensor 134, the truck terminal 30 determines that the temperature at the location where the temperature sensor 134 is installed was the detected temperature of the temperature sensor 134 at the detection time. The storage temperature memory unit 31M associates the location where the temperature sensor 134 is installed, the detected temperature of the temperature sensor 134 at that location, and the time when the temperature was detected, and stores this information in an external storage device as storage temperature information. The storage temperature output unit 31N outputs the storage temperature information via an output device or the like. Note that the location where the temperature sensor 134 is installed may be an identifier of the truck 130, such as the vehicle number of the truck 130.

[0060] Next, a description will be given of an edible additive management method 400 using the edible additive management system 300. As shown in Figure 7(A), the edible additive management method 400 includes a coffee shop management process 410, a factory management process 420 that is carried out after the coffee shop management process 410, a vehicle management process 430 that is carried out between the coffee shop management process 410 and the factory management process 420, and a determination process 440.

[0061] As shown in FIG. 7(B), the coffee shop management step 410 includes an extraction time detection step 411, an extraction time storage step 412, an extraction time output step 413, and an extraction time association step 414. In the extraction time detection step 411, the extraction sensor S detects the time when extraction by the coffee extraction device 110 begins. In the extraction time storage step 412, the coffee shop terminal 10 stores the time detected by the extraction sensor S as coffee extraction time information in the external storage device 14. In the extraction time output step 413, the coffee shop terminal 10 outputs the extraction time information via the printer 10PR. This generates an extraction time display label LB1 (FIG. 4(D)). In the extraction time association step 414, the extraction time display label LB1 is affixed to the recovered grounds container 120 containing the extraction grounds corresponding to the extraction time.

[0062] As shown in FIG. 8(C), the factory-side management process 420 includes a storage temperature measurement process 421, a storage temperature storage process 422, a storage temperature output process 423, and a storage temperature association process 424. In the storage temperature measurement process 421, a temperature sensor TMP installed in each device detects the temperature at that location. In the extraction time storage process 422, the factory terminal 20 stores the temperature detected by the temperature sensor TMP, the name of the device installed in the temperature sensor TMP, and the time when the temperature sensor TMP detected the temperature as associated storage temperature information in an external storage device. In the storage temperature output process 423, the storage temperature output unit 21N outputs the storage temperature information via the printer 20PR. This generates a storage temperature display label LB2 (FIG. 4(D)). In the storage temperature association process 424, the storage temperature display label LB2 is affixed to the recovered dregs container 120 containing the extraction dregs corresponding to the storage temperature information.

[0063] 7(D), the vehicle-side management process 430 includes a storage temperature measurement process 431, a storage temperature storage process 432, a storage temperature output process 433, and a storage temperature association process 434 (transportation storage temperature association step). In the storage temperature measurement process 431, the temperature sensor 134 installed on the truck 130 detects the temperature inside the on-board storage 133. In the extraction time storage process 432, the truck terminal 30 stores in an external storage device the temperature detected by the temperature sensor 134, the location where the temperature sensor 134 is installed, and the time when the temperature sensor 134 detected the temperature, as associated storage temperature information. In the storage temperature output process 433, the storage temperature output unit 31N outputs the storage temperature information via an output device.

[0064] The edible additive management system 300 may also include a printer 30PR installed on the truck 130. The printer 30PR prints on a predetermined print sheet in accordance with a request from the truck terminal 30. In this case, in the storage temperature output step 433, the storage temperature output unit 31N may output storage temperature information via the printer 30PR, i.e., generate a storage temperature display label LB3 (storage temperature association device) displaying the storage temperature information. This generates the storage temperature display label LB3 ( FIG. 4(D) ). In the storage temperature association step 434, the storage temperature display label LB3 is affixed to the recovered dregs container 120 containing the extraction dregs corresponding to the storage temperature information.

[0065] In the determination step 440, it is determined whether the temperature history of the extraction grounds KX in question is 10°C or less from the coffee shop management step 410 to the factory management step 420. Then, extraction grounds KX determined to have a temperature history of 10°C or less from the coffee shop management step 410 to the factory management step 420 is determined to be usable as an edible additive, and the extraction grounds KX is stored in a freezer. The storage temperature in the freezer is not particularly limited as long as it is not contrary to the spirit of the present disclosure, but for example, a temperature of -10°C or less is preferable, and -18°C or less is more preferable.

[0066] In this way, the extraction residue KX is associated with the extraction time information and storage temperature information via the recovered residue container 120. The extraction time information and storage temperature information indicate the temperature history of the extraction residue. Therefore, it is possible to determine whether the extraction residue KX associated with the extraction time information and storage temperature information is suitable for consumption.

[0067] In the above embodiment, the coffee brewing device 110 is installed in a coffee shop KS, but the present invention is not limited to this, and the coffee brewing device 110 may be installed in a food factory FF.

[0068] In the above embodiment, the extraction residue storage device 140 was located in the food factory FF, but the present invention is not limited to this and may be installed in the coffee shop KS, or may be located in both the coffee shop KS and the food factory FF.

[0069] In the above embodiment, the truck 130 transports the extraction residue KX stored in the recovered residue container 120, but the present invention is not limited to this, and the truck 130 may also transport the extraction residue KX stored in the extraction residue container 116.

[0070] In the above embodiment, the extraction grounds KX, extraction time information, and storage temperature information are associated with each other by attaching an extraction time display label LB1, a storage temperature display label LB2, or a storage temperature display label LB3 to the recovered grounds container 120 containing the extraction grounds KX. However, the present invention is not limited to this. An identifier of the extraction grounds KX (e.g., an identifier of the recovered grounds container 120 containing the extraction grounds KX), extraction time information, and storage temperature information may be associated with each other and stored in an external storage device of a predetermined terminal 10, 20, 30 or the management server 50.

[0071] For example, when the coffee extraction detection unit 11A detects a sensing signal from the extraction sensor S, the coffee shop terminal 10 determines that extraction has been performed by the coffee extraction device 110 (extraction time detection process). The extraction time memory unit 11B stores the time when it is determined that extraction has been performed by the coffee extraction device 110 as extraction time information in the external storage device 14 (extraction time memory process). Thereafter, the extraction time memory unit 11B defines an extraction grounds identifier for the extraction grounds KX obtained by the extraction by the coffee extraction device 110, and stores the extraction grounds identifier in an IC chip or the like (extraction time association device) provided in the recovered grounds container 120 that contains the extraction grounds (extraction time output process). Furthermore, the extraction time memory unit 11B associates the identifier of the extraction grounds KX with the extraction time information and stores the association information as extraction grounds management information in the external storage device 14 and the IC chip or the like (extraction time association process). Furthermore, the coffee shop terminal 10 transmits the extraction grounds management information to the management server 50, and the management server 50 stores the extraction grounds management information in its own external storage device (extraction time sharing process).

[0072] When the storage temperature detection unit 21L detects the sensing signal of the temperature sensor TMP (storage temperature detection process), the factory terminal 20 stores the detected storage temperature, the location where the temperature sensor TMP is installed, and the time when the temperature was detected as associated storage temperature information in its external storage device (storage temperature storage process). Next, the factory terminal 20 reads the extraction dregs identifier from an IC chip or other storage temperature association device (storage temperature association device) provided in the recovered dregs container 120, and associates the storage temperature information with the identifier of the extraction dregs KX and stores it in its external storage device and IC chip (storage temperature output process). Furthermore, when the factory terminal 20 transmits the storage temperature information to the management server 50, the management server 50 stores the storage temperature information in its external storage device (storage temperature sharing process). At this time, the management server 50 reads the storage temperature information and extraction dregs management information stored in its external storage device and associates information associated with a common extraction dregs identifier.

[0073] When the storage temperature detection unit 31L detects the sensing signal of the temperature sensor TMP (storage temperature detection process), the truck terminal 30 stores the detected storage temperature, the location where the temperature sensor TMP is installed, and the time when the temperature was detected as storage temperature information in its external storage device (storage temperature storage process). Next, the truck terminal 30 reads the extraction dregs identifier from an IC chip or other storage temperature association device (storage temperature association device) provided in the recovered dregs container 120, and associates the storage temperature information with the identifier of the extraction dregs KX and stores it in its external storage device and IC chip (storage temperature output process). Furthermore, when the truck terminal 30 transmits the storage temperature information to the management server 50, the management server 50 stores the storage temperature information in its external storage device (storage temperature sharing process). At this time, the management server 50 reads the storage temperature information and extraction dregs management information stored in its external storage device and associates information associated with a common extraction dregs identifier.

[0074] The food additive manufacturing facility 100 may be equipped with the above-mentioned food additive management system 300. Similarly, the food additive manufacturing method 200 may be equipped with the food additive management method 400.

[0075] Next, examples of processed rice foods that use the extraction residue KX as an edible additive and methods for producing the processed rice foods will be described.

[0076] As shown in FIG. 8 , the rice cracker manufacturing method 500 includes a glutinous dough manufacturing process 510 , a glutinous dough mixing process 520 , a baking process 530 , and a finish drying process 540 .

[0077] In the mochi dough production process 510, mochi dough 610 is made from raw rice 600, which is the raw material. The raw rice 600 is either glutinous rice or non-glutinous rice, and both are polished rice. The raw rice 600 is washed, soaked, crushed, and steamed to obtain the mochi dough 610. The mochi dough 610 is then refrigerated for aging, cut, shaped, and dried.

[0078] In the glutinous rice dough mixing step 520, the extraction residue KX is mixed with the steamed dough 610 (at about 100°C) to obtain a glutinous rice dough mixture 620. The extraction residue KX is preferably obtained by the edible additive production method 100 described above. That is, the moisture content of the extraction residue KX mixed with the moist glutinous rice dough 610 in the glutinous rice dough mixing step 620 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 KX is preferably stored at 10°C or below in the edible additive production method 100 described above.

[0079] Furthermore, in the mochi dough mixing process 520, the mochi dough mixture 620 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 620 is refrigerated to retrograde the starch contained in the mochi dough mixture 620. In the refrigerated aging process, the temperature of the mochi dough mixture 620 is preferably maintained 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 is preferably, 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.

[0080] In the cutting step, the mochi dough mixture 620 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.

[0081] In the drying step, the mochi dough mixture 620 that has reached a predetermined size is dried. The time for which the drying step is carried out is not particularly limited as long as it does not contradict the spirit of the present disclosure, but is preferably, for example, between 1 hour and 2 hours. The temperature for which the drying step is carried out is not particularly limited as long as it does not contradict the spirit of the present disclosure, but is preferably, for example, between 35°C and 50°C. The drying step may be carried out multiple times rather than just once. The moisture content of the mochi dough mixture 620 after completion of the drying step is preferably between 10% and 30% by weight. This prevents the mochi dough mixture 620 from bursting during the baking step 530.

[0082] In the baking step 530, a baking device is used to obtain baked mochi dough 630 from the mochi dough mixture 620. 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 step 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.

[0083] The finish drying step 540 dries the baked mochi dough 630. 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 540 is carried out until the fluidity of the seasoning liquid on the surface of the baked mochi dough 630 is lost.

[0084] It should be noted that a soaking process may be performed after the baking process 530 and before the finish drying process 540, in which the baked mochi dough 620 is soaked in a seasoning liquid. In the soaking process, the baked mochi dough 620 is soaked in a seasoning liquid, and after a predetermined period of time, the baked mochi dough 620 is pulled out of the seasoning liquid. When the soaking process is performed, the finish drying process 540 dries the baked mochi dough 630 so that the moisture content is 6% by weight or less.

[0085] Thus, the rice cracker manufacturing method 500 can produce rice crackers 640 (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.

[0086] In the rice cake dough mixing process 520, the extract grounds KX are mixed with the moist rice cake dough 610 to obtain the rice cake dough mixture 620. Therefore, the components contained in the extract grounds KX (such as moisture and active ingredients with predetermined effects) easily permeate the rice cake dough 610. As a result, the components contained in the extract grounds KX can be permeated throughout the rice cake dough mixture 620, making it suitable for mass production. Furthermore, because the rice cake dough mixture 620 undergoes the refrigeration aging process, drying process, and baking process 330, the extract grounds KX obtained by the coffee extractor can be used directly as an edible additive. Conventionally, in order to use the extract grounds KX as an edible additive, separate processes such as drying, refrigeration, or freezing were performed on the target product prior to the manufacturing process. However, according to the present disclosure, processed rice foods can be produced without such separate processes.

[0087] In the above embodiment, the baking step 330 is performed, but the present invention 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.

[0088] In the above embodiment, the rice cake dough 610 is mixed with the extract dregs KX in the rice cake dough mixing step 620, but the present invention is not limited to this. For example, the rice cake cracker manufacturing method 700 shown in FIG. 9 may be performed. The rice cake cracker manufacturing method 700 includes a rice cake dough manufacturing step 710, a baking step 720, and a finish drying step 730. In the rice cake dough manufacturing step 710, raw rice 600 is washed with water, soaked, and crushed. Next, the raw rice 600 is mixed with the extract dregs KX. The mixture is then steamed to obtain rice cake dough 621. The rice cake dough 621 is then subjected to refrigerated aging, cutting, shaping, and drying. In the baking step 720, baked rice cake dough 631 is obtained from the rice cake dough 621 in the same manner as in the baking step 530. In the finish drying step 730, the baked rice cake dough 631 is dried in the same manner as in the finish drying step 540. In this way, rice crackers 640 such as rice crackers or rice crackers are obtained.

[0089] In the above embodiment, tea extract grounds KX were used, but the present invention is not limited thereto. The edible additive management system, edible additive management method, and food manufacturing method may be implemented using tea extract grounds instead of coffee extract grounds. For example, in the rice cracker manufacturing method 500, the rice cracker dough containing moisture may be mixed with tea extract grounds in the rice cracker dough mixing step 520. Furthermore, in the rice cracker manufacturing method 700, the rice cracker dough manufacturing step 710 may be performed by washing, soaking, crushing, and steaming a mixture of raw rice 600 and extract grounds KX to obtain rice cracker dough 721. In the rice cracker obtained in this manner, the functional ingredients contained in the tea extract 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.

[0090] 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.

[0091] In the above embodiment, rice snacks 640 are made from raw rice 600 and extraction residue KX, but the present invention is not limited to this. For example, the method may include 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. 10, and an example of the latter is shown in FIG. 11.

[0092] 10, a method 800 for producing cooked rice with extracted residue includes a mixing step 810 in which the extracted residue KX is mixed with raw rice 600, and a rice cooking step 820 (heating step) in which the mixture obtained by the mixing step 810 is cooked. Note that the rice cooking step 820 may be replaced with any heating step in which a mixture containing raw rice is heated, such as cooking, frying, roasting, or stir-frying the mixture.

[0093] As shown in Figure 11, the method 900 for producing fried rice with extracted dregs includes a cooking process 910 (raw rice heating process) in which raw rice 600 is cooked to obtain cooked rice, a mixing process 920 in which the rice is mixed with extracted dregs KX, and a frying process 930 in which the mixture of rice and extracted dregs KX is fried.

[0094] In the above embodiment, extraction grounds KX or tea extraction grounds are used, but the present invention is not limited to this. Instead of extraction grounds KX or tea extraction grounds, the method for producing processed rice foods may be carried out using coffee (ground roasted coffee beans) or tea leaves (green tea, black tea, roasted green tea, herbal tea, etc.). In other words, coffee (ground roasted coffee beans) or tea leaves (green tea, black tea, roasted green tea, herbal tea, etc.) may be used as an edible additive.

[0095] 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).

[0096] 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.

[0097] The present invention is not limited to the above-described embodiment, and it goes without saying that various modifications can be made without departing from the spirit of the present invention.

[0098] 10 Coffee shop terminal 10PR Printer 11A Coffee extraction detection unit 11B Extraction time memory unit 11C Extraction time output unit 20 Factory terminal 20PR Printer 21L Storage temperature detection unit 21M Storage temperature memory unit 21N Storage temperature output unit 30 Truck terminal 30PR Printer 31L Storage temperature detection unit 31M Storage temperature memory unit 31N Storage temperature output unit 50 Management server 60 Communication line 100 Edible additive manufacturing equipment 110 Coffee extraction device 112 Coffee extractor 116 Extraction grounds container 120 Recovery grounds container 133 On-vehicle storage shed 134 Temperature sensor 135 Temperature regulator 136 Controller 140 Extraction grounds storage device 150 Bacteria inspection device 160 Foreign matter inspection device 170 2. Edible additive storage device 200 Edible additive manufacturing method 210 Extraction process 220 Extraction residue storage process 230 Extraction residue storage process 240 Bacteria inspection process 250 Foreign matter inspection process 260 Edible additive storage process 300 Edible additive management system 400 Edible additive management method 410 Coffee shop side management process 420 Factory side management process 430 Vehicle side management process 500 Rice cracker manufacturing method 700 Rice cracker manufacturing method 800 Rice cracker manufacturing method COL Temperature regulator CTR Controller FF Food factory K1 Powdered coffee K2 Liquid coffee KS Coffee shop KX Extraction residue LB1 Extraction time display label LB2 Storage temperature display label LB3 Storage temperature display label S Extraction sensor STR Storage cabinet TMP Temperature sensor W1 Hot water

Claims

1. An edible additive characterized by having vegetable or fruit residue as its active ingredient.

2. An edible additive characterized by having coffee or tea extract as its active ingredient.

3. A rice processed food containing an edible additive, characterized in that the edible additive contains coffee or tea extract grounds.

4. The rice processed food according to claim 3, characterized in that the moisture content of the extraction residue is 60 weight percent or more.

5. The rice processed food according to claim 3 or 4, characterized in that the storage temperature history of the extraction residue is 10°C or lower.

6. An edible additive management program characterized by causing a computer having a storage device for storing specified information, an arithmetic processing device for reading a program stored in the storage device and performing specified arithmetic processing, an input device for inputting specified signals, and an output device for outputting specified signals to execute the following steps: an extraction time receiving step for receiving extraction time information indicating the extraction time of coffee or tea, an extraction time associating step for storing the extraction time information in the storage device in association with an identifier of the extraction grounds, a storage temperature receiving step for receiving storage temperature information indicating the storage temperature of the extraction grounds, and a storage temperature associating step for storing the storage temperature information in association with the identifier of the extraction grounds in the storage device.

7. The edible additive management program according to claim 6, characterized in that, when the storage temperature of the extraction grounds in the transportation device is defined as the transportation storage temperature, the computer is caused to execute a transportation storage temperature associating step of associating an identifier of the transportation device, the coffee or tea extraction grounds, and the transportation storage temperature, and storing them in the storage device.

8. The edible additive management program according to claim 6 or 7, characterized in that the computer is caused to execute a determination step of determining whether or not the storage temperature of the extraction grounds was maintained at 10°C or below based on the storage temperature information associated with the identifier of the extraction grounds, and in the determination step, if it is determined that the storage temperature of the extraction grounds was maintained at 10°C or below, it is determined that the extraction grounds can be used as an edible additive, whereas if it is determined that the storage temperature of the extraction grounds was not maintained at 10°C or below, it is determined that the extraction grounds cannot be used as an edible additive.

9. A management program for edible additives as described in any one of claims 6 to 8, characterized in that when the storage temperature of the extraction residue in the transportation device is defined as the storage temperature during transportation, the judgment step includes information indicating the storage temperature during transportation in the storage temperature information, and judges whether the storage temperature of the extraction residue has been maintained at 10°C or below.

10. An edible additive management server comprising: a storage device for storing specified information; an arithmetic processing device for reading a program stored in the storage device and performing specified arithmetic processing; an input device for inputting specified signals; and an output device for outputting specified signals, wherein the edible additive management server comprises: an extraction time receiving unit for receiving extraction time information indicating the extraction time of coffee or tea; an extraction time memory unit for storing the extraction time information in the storage device in association with an identifier of the extraction grounds; a storage temperature receiving unit for receiving storage temperature information indicating the storage temperature of the extraction grounds; and a storage temperature memory unit for storing the storage temperature information in association with the identifier of the extraction grounds in the storage device.

11. The edible additive management server of claim 10, characterized in that when the storage temperature of the extraction grounds in the transportation device is defined as the transportation storage temperature, the storage temperature memory unit associates an identifier of the transportation device, the coffee or tea extraction grounds, and the transportation storage temperature.

12. An edible additive management server as described in claim 9, further comprising a discrimination unit which discriminates whether or not the storage temperature of the extraction grounds has been maintained at 10°C or below based on the storage temperature information associated with the extraction grounds, and when the discrimination unit determines that the storage temperature of the extraction grounds has been maintained at 10°C or below, it determines that the extraction grounds are usable as an edible additive, whereas when the discrimination unit determines that the storage temperature of the extraction grounds has not been maintained at 10°C or below, it determines that the extraction grounds are not usable as an edible additive.

13. The edible additive management server according to claim 12, characterized in that when the storage temperature of the extraction residue in the transportation device is defined as the storage temperature during transportation, the discrimination unit includes information indicating the storage temperature during transportation in the storage temperature information and discriminates whether the storage temperature of the extraction residue has been maintained at 10°C or below.

14. An edible additive management system comprising: an edible additive management server according to at least one of claims 10 to 13; an extraction time detection sensor for detecting the extraction time; and a temperature sensor for detecting the storage temperature of the extraction residue.

15. A method for managing edible additives, comprising: an extraction time relating step of relating the extraction grounds of the coffee or tea to the extraction time when the time when the coffee or tea is extracted is defined as the extraction time; a storage temperature detection step of detecting the storage temperature of the extraction grounds; and a storage temperature relating step of relating the extraction grounds of the coffee or tea to the storage temperature.

16. The method for managing edible additives described in claim 15, characterized in that when the storage temperature of the extraction grounds in the transportation device is defined as the storage temperature during transportation, the transportation device, the extraction grounds of the coffee or tea, and the storage temperature during transportation are associated with each other.

17. A method for producing a rice processed food, comprising: a dregs-containing mochi dough production process for producing mochi dough containing at least one of vegetable or fruit dregs; a refrigeration aging process for refrigerating the mochi dough to age the starch contained in the mochi dough; a drying process for drying the mochi 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 mochi dough so that the moisture content is 3% by weight or less to obtain baked mochi dough, wherein the moisture content of the extracted dregs in the dregs-containing mochi dough production process is 60% by weight or more.

18. A method for producing a rice processed food as described in claim 17, characterized in that it is carried out before the lees-containing mochi dough production process and includes an extraction process in which liquid is extracted from vegetables or fruits using an extractor, the extraction lees are produced during the liquid extraction process in the extraction process, and the storage temperature history of the extraction lees is 10°C or lower.

19. A method for producing an edible additive comprising: a dregs storage step for storing vegetable or fruit dregs in a dregs container; a dregs storage step for storing the dregs after the dregs storage step; a bacterial inspection step for inspecting the dregs for the presence or absence of bacteria; a foreign matter inspection step for inspecting the dregs for the presence or absence of foreign matter; and an edible additive storage step for storing the dregs that have passed the bacterial inspection device and the foreign matter inspection device as an edible additive, wherein the storage temperature of the dregs is maintained at 10°C or below from the dregs storage step to the edible additive storage step.

20. The method for producing an edible additive as described in claim 19, characterized in that the dregs are coffee or tea extraction grounds, and the method comprises an extraction time associating process for associating extraction time information indicating the extraction time of the coffee or tea with the extraction grounds, and a storage temperature associating process for associating storage temperature information indicating the storage temperature of the extraction grounds with the extraction grounds, and the storage temperature information is the temperature history of the extraction grounds after the extraction of the coffee or tea.

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