WO2024024462A1

WO2024024462A1 - Edible additive material, edible fragrance, edible nutrition material, edible antioxidant material, rice-processed food, device for managing edible additive material, system for managing edible additive material, program for managing edible additive material, method for managing edible additive material, and method for producing rice-processed food

Info

Publication number: WO2024024462A1
Application number: PCT/JP2023/025366
Authority: WO
Inventors: 雅勝中山; 和幸大橋
Original assignee: 株式会社ありがとう
Priority date: 2022-07-26
Filing date: 2023-07-09
Publication date: 2024-02-01
Also published as: TW202404487A

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

Edible additives, edible flavors, edible nutrients, edible antioxidants, rice processed foods, edible additive management devices, edible additive management systems, edible additive management programs, edible additive management methods, and rice Processed food manufacturing method

The present invention relates to edible additives, edible flavors, edible nutrients, edible antioxidants, processed rice foods, edible additive management devices, edible additive management systems, edible additive management programs, and edible additive management and a method for producing processed rice food.

Coffee sludge refers to the residue after grinding roasted coffee beans and adding hot water or water to extract coffee. With the increase in the amount of coffee produced (e.g., brewed coffee) and the rapid growth of chain coffee shops, huge amounts of coffee sludge are being generated at production factories and stores. Such coffee dregs are disposed of as industrial waste, placing a heavy burden on the environment.

Due to this background, methods of using coffee dregs are being considered. As one example, a method is known in which coffee dregs are used as materials for cultivating shiitake mushrooms (for example, Patent Document 1).

JP 2021-29219 Publication

Incidentally, since coffee grounds contain functional components such as polyphenols, they can also be used as food additives. However, if coffee dregs produced at a production factory or store are left unattended, microbial growth becomes a problem. In Patent Document 1, the generation of microorganisms is prevented by mixing sawdust (softwood sawdust, hardwood sawdust) with coffee extraction dregs, but it is not possible to use something containing sawdust as a food additive. I can't.

The above problem is common not only to coffee dregs but also to tea (green tea, black tea, hojicha, herbal tea, etc.) extraction dregs, and the resulting coffee or tea (hereinafter referred to as coffee, etc.) Extraction dregs (hereinafter referred to as extraction dregs) cannot be used as is as a food additive. Furthermore, in addition to coffee dregs, this problem is also common with vegetable and fruit dregs, skins, seeds, etc. (hereinafter referred to as dregs).

Therefore, in this disclosure, we manage food additives to use coffee extraction dregs, vegetable and fruit dregs, etc. (hereinafter collectively referred to as dregs) as food additives rather than industrial waste. We provide equipment, edible additive management systems, edible additive management programs, edible additive management methods, and rice processed food manufacturing methods, as well as edible additives, edible flavors, edible nutritional materials, and edible antioxidant materials. , and processed rice foods.

The food additive of the present disclosure is characterized by containing vegetable or fruit dregs as an active ingredient.
Furthermore, the edible additive of the present disclosure is characterized in that it contains coffee or tea extraction dregs as an active ingredient. Furthermore, the edible flavor of the present disclosure is characterized in that it contains coffee or tea extraction dregs as an active ingredient. Furthermore, the edible nutritional material of the present disclosure is characterized in that it contains coffee or tea extraction dregs as an active ingredient. Furthermore, the edible antioxidant of the present disclosure is characterized in that it contains coffee or tea extraction dregs as an active ingredient.

The present disclosure is a processed rice food containing an edible additive, and the edible additive includes coffee or tea extraction dregs.

The edible additive management device of the present disclosure includes a dregs container that stores coffee or tea extraction dregs, extraction time information associated with the extraction dregs and representing an extraction time of the coffee or the tea, and the extraction dregs. Water content information associated with the extraction dregs and representing the moisture content of the extraction dregs.

The edible additive management system of the present disclosure includes a dregs container that stores coffee or tea extraction dregs, and an extraction time-related accessory that associates extraction time information representing the coffee or tea extraction time with the dregs container. , a moisture content association attachment that associates moisture content information representing the content of the extraction slag contained in the slag container with the slag container.

The method further includes a moisture content calculation unit that calculates the moisture content of the extraction dregs, and the moisture content calculation unit includes a volume measuring tool that measures the volume of the extraction dregs, a mass measuring tool that measures the mass of the extraction dregs, It is preferable to include a calculation device that calculates the moisture content of the extraction dregs accommodated in the dregs container based on the measured value of the volume of the extraction dregs and the measured value of the mass of the extraction dregs.

The food additive management program of the present disclosure includes a storage device that stores predetermined information, an arithmetic processing device that reads the program stored in the storage device and performs predetermined calculation processing, and an input that inputs a predetermined signal. Extraction time information storage for storing an extraction start time of the extraction machine in the storage device as extraction time information for a computer including an apparatus, an output device that outputs a predetermined signal, and a control device that controls each device. an extraction time information associating step of associating an identifier of the extraction slag with the extraction time information and storing it in the storage device; and associating the identifier of the extraction slag with the moisture content information and storing it in the storage device. The present invention is characterized by executing a step of associating moisture content information.

The food additive management server of the present disclosure includes 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, and an input that inputs a predetermined signal. A management server for food additives comprising a device, an output device that outputs a predetermined signal, and a control device that controls each device, the server storing the extraction start time of the extractor as extraction time information in the storage device. an extraction time information storage section for storing, an extraction time information association section for storing in the storage device in association with the extraction slag identifier and the extraction time information, and an extraction time information association section for associating the extraction slag identifier with the moisture content information. and a moisture content information association section to be stored in the storage device.

The edible additive management method of the edible additive of the present disclosure includes an extraction dregs storage step of storing coffee or tea extraction dregs in a dregs container, and an extraction time representing the coffee or tea extraction time for the extraction dregs. The method is characterized by comprising an extraction time associating step of associating information, and a water content associating step of associating the extraction dregs with water content information representing a water content U of the extraction dregs.

It is preferable to further include a moisture content calculation step of calculating the moisture content U of the extraction dregs using Equation 1.
Formula 1: U= (W2-W4)/W3
U: Moisture content W2: Mass of hot water W3: Mass of extraction slag W4: Mass of coffee or tea

The method for producing a processed rice food of the present disclosure includes a lees-containing glutinous dough production step for producing a glutinous dough containing at least one of vegetable or fruit dregs, and a method for aging the starch contained in the glutinous dough. a refrigeration aging step in which the mochi dough is refrigerated, a drying step in which the mochi dough is dried so that the moisture content is 10% by weight or more and 30% by weight or less, and a drying step in which the mochi dough is dried so that the moisture content is 3% by weight or less. A baking step of baking to obtain a baked sticky dough.

This is carried out before the dregs-containing glutinous dough manufacturing process, and includes an extraction step of extracting liquid from vegetables or fruits using an extractor, and the extraction dregs are used in the extraction process of the liquid in the extraction process. Preferably, it is generated. Further, the dregs are coffee or tea extraction dregs, and the moisture content of the extraction dregs is preferably 60% by weight or more.

According to the present disclosure, there is provided an edible additive management device, an edible additive management system, and an edible additive management system for using coffee and other extraction dregs and vegetable and fruit dregs as food additives instead of industrial waste. The present invention provides a management program, a method for managing edible additives, and a method for producing processed rice foods, as well as providing edible additives, edible flavors, edible nutrients, edible antioxidants, and processed rice foods.

FIG. 1 is an explanatory diagram showing an overview of a management system for food additives. FIG. 1 is a hardware configuration diagram showing an outline of a computer. 1 is a functional block diagram showing an outline of a computer. FIG. It is a flow chart showing an outline of a management method of food additives. It is a flow chart showing an outline of the first rice cracker manufacturing method. It is a flow chart showing an outline of the second rice cracker manufacturing method. It is a flow chart showing an outline of a method for manufacturing rice cooked with extraction dregs. It is a flow chart showing an outline of a manufacturing method of fried rice containing extraction dregs.

As shown in FIG. 1, the coffee brewing machine 40 produces liquid coffee 44 from powdered coffee 41 and hot water 42. In this process, extraction dregs 45 of powdered coffee 41 are obtained.

The edible additive management system 2 houses a powdered coffee container 41A that accommodates powdered coffee 41, a powdered coffee scale 41B for measuring the mass W41 of the powdered coffee 41, and hot water W. A hot water container 42A, a hot water scale 42B for measuring the mass W42 of the hot water W, a liquid coffee container 44A for storing the liquid coffee 44, and a liquid coffee for measuring the mass W44 of the liquid coffee 44. A scale 44B, a dregs container 45A that accommodates the brewed dregs 45, a dregs scale 45B that is stored in the dregs container 45A and is used to measure the mass W45 of the brewed dregs 45, and extraction time information representing the coffee extraction time. an extraction time display label LB1 (extraction time related attachment) that associates the extraction time with the slag container 45A; a moisture content display label LB2 (moisture content related attachment) that associates the moisture content of the extraction slag 45 with the slag container 45A; It includes a computer 10 that performs various processes, a printer PR connected to the computer 10, and an extraction sensor S.

The extraction time display label LB1 displays the extraction time and is attached to the slag container 45A. It is preferable that the extraction time includes information on hours, minutes, and seconds as well as the year, month, and day, but minutes and seconds may be omitted as long as it does not go against the spirit of the present disclosure. As a display form of the extraction time display label LB1, the extraction time itself may be represented, or a bar code, a two-dimensional code, etc. representing the extraction time may be represented.

The printer PR prints on predetermined print paper according to a request from the computer 10. The extraction sensor S is provided in the coffee extraction machine 40 and outputs the time when the coffee extraction machine 40 performs extraction to the computer 10.

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. .

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

The external storage device 14 stores calculation results of various programs, and includes a built-in storage device (for example, a hard disk drive) and a removable storage device (for example, a memory card, etc.).

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

The input/output interface 18 enables communication on 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.

When the basic OS and various programs stored in the ROM 13 are executed by the CPU 11, as shown in FIG. Measurement of the extraction time storage section 11B that stores the coffee extraction time, the extraction time output section 11C that outputs the coffee extraction time by the coffee extraction machine 40, and the mass of the powdered coffee 41, hot water 42, liquid coffee 44, and extraction dregs 45. A mass detection unit 11J that detects the value, a moisture content calculation unit 11L that calculates the moisture content of coffee grounds, a moisture content storage unit 11M that stores the moisture content of the coffee grounds, and outputs the moisture content of the coffee grounds. It functions as a moisture content output section 11N.

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

The mass detection unit 11J receives, via the input device 15, the measured values of the masses of the powdered coffee 41, hot water 42, liquid coffee 44, and brewed slag 45 measured by the

scales

41B, 42B, 44B, and 44B. Then, the input value is stored in the external storage device 14 as extracted slag mass information. Note that the mass detection unit 11J reads the measured values of the masses of the powdered coffee 41, hot water 42, liquid coffee 44, and brewed dregs 45 measured by the

scales

41B, 42B, 44B, and 44B, and obtains the extracted dregs mass information. It may be stored in the external storage device 14 as a file.

The moisture content calculation unit 11L calculates the moisture content U of the extraction slag 45 from Equations 1 to 3 below.
Formula 1: U= (W42-W44)/W45
U: Moisture content W42: Mass of hot water W44: Mass of liquid coffee W45: Mass of brewed slag

Usually, the moisture content U of the extraction dregs 45 is the "mass of water contained in the extraction dregs 45" divided by the "mass W45 of the extraction dregs 45". Here, the "mass of water contained in the extraction slag 45" is obtained by subtracting the "mass W45dry of solid content (extraction slag 45, etc.) contained in the extraction slag 45" from the "mass W45 of the extraction slag 45". Therefore, the water content U of the extraction slag 45 is expressed as shown in formula A.
Formula A U = (W45-W45dry)/W45

Here, assuming that the mass of the powdered coffee 41 is W41, equation B is derived.
Formula B W45=W41+W42-W44
From formulas A and B, formula C is obtained, and formula C can be transformed into formula C'.
Formula C U = (W41+W42-W44-W45dry)/W45
Formula C' U=(W41-W45dry)/W45+(W42-W44)/W45
Here, the numerator of the first term "(W41-W45dry)/W45" on the right side of formula C' is calculated by subtracting "mass W45dry of solid content contained in extraction dregs 45" from "mass W41 of powdered coffee 41". Therefore, it is much smaller than the denominator "mass W45 of water contained in the extraction slag 45". Therefore, the first term on the right side of formula C' can be approximated to zero. Therefore, the above equation 1 is derived.

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

Next, a method 100 for producing edible additives using the edible additive management system 2 will be described. As shown in FIG. 4, the edible additive production method 100 includes a coffee extraction process 110, an extraction time storage process 120, a dregs removal process 130, a dregs storage process 140, and an extraction time association process 150. , a measurement step 160, a moisture content calculation step 170, a moisture content association step 180, and a determination step 190.

As shown in FIG. 1(A), in the coffee extraction step 110, liquid coffee 44 is extracted using powdered coffee 41 and hot water 42 in the coffee extraction machine 40. The powdered coffee 41 after the liquid coffee 44 is extracted becomes a brewed dregs 45.

In the extraction time storage step 120, the extraction sensor S detects the start of extraction by the coffee brewing machine 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).

In the extraction dregs removal step 130, the extraction dregs 45 are taken out from the coffee brewing machine 40. In the extraction dregs storage step 140, the extraction dregs 45 taken out from the coffee brewing machine 40 are stored in the dregs container 45A.

As shown in FIG. 1(B), in the extraction time association step 150, the extraction time output unit 11C prints coffee extraction time information on print paper using the printer PR. The label on which the coffee extraction time information is printed becomes the coffee extraction time display label LB1. An extraction time display label LB1 is attached to the slag container 45A that accommodates the extraction sludge 45 (FIG. 1(C)). Thereby, the brewed dregs 45 and the coffee extraction time information are associated with each other.

In the measurement step 160, the masses (measured values) of the powdered coffee 41, hot water 42, liquid coffee 44, and brewed dregs 45 measured by each

scale

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 extracted slag mass information.

In the moisture content calculation step 170, the moisture content calculation unit 11L calculates the amount of ground coffee 41, hot water 42, liquid coffee 44, and extraction dregs 45 stored in the dregs storage container 45A based on the measured mass values and the above-mentioned formula 1. Calculate the moisture content U of the extraction slag 45. The moisture content storage unit 11M stores the calculated moisture content U in the external storage device 14. The moisture content output unit 11N prints moisture content information representing the moisture content U on print paper using a connected printer. The label on which the moisture content information is printed becomes a moisture content display label LB2 (FIG. 1(B)). Note that the water content information may be a number representing the water content U, or may be a bar code, a two-dimensional code, or the like representing the water content U.

In the moisture content association step 180, a moisture content display label LB2 is attached to the slag container 45A that accommodates the extraction slag 45 (FIG. 1(C)). Thereby, the extraction dregs 45 and the water content information are associated.

In this way, extraction start time information and moisture content information are associated with the extraction slag 45. The dregs container 45A, the extraction time display label LB1, and the moisture content display label LB2 are used as an edible antioxidant management device for managing the extraction dregs 45 stored in the dregs container 45A as an edible antioxidant. Function. As the elapsed time from the extraction start time becomes shorter, and as the water content decreases, the occurrence of microorganisms becomes less likely. Therefore, based on the extraction start time information and the water content information, it is possible to determine whether the current extraction slag 45 is to be used for food or not.

In the determination step 190, it is determined whether the current extraction dregs 45 can be used as a food additive based on the extraction start time information and the water content information. The conditions for determining usability are not particularly limited as long as it does not go against the spirit of the present disclosure, but for example, the water content is 90% by weight or less and it is within 48 hours from the extraction start time. Further, the conditions for determining that it cannot be used are not particularly limited as long as it does not go against the spirit of the present disclosure, but for example, the water content is more than 90% by weight, or more than 48 hours have passed since the extraction start time. As a condition for determining usability, the upper limit of the moisture content is preferably 80% by weight, more preferably 70% by weight, even more preferably 60% by weight, and even more preferably 50% by weight. is particularly preferred. As a condition for determining availability, the upper limit of the extraction start time is preferably 36 hours, more preferably 24 hours, and even more preferably 12 hours.

If it is determined that the extraction dregs 45 can be used as a food additive, it is determined that the extraction dregs 45 can be used as an edible additive, and the dregs container 45A is stored in the freezer. The temperature of the freezer is not particularly limited as long as it does not go against the spirit of the present disclosure, but for example, it is preferably -10°C or lower, and more preferably -18°C or lower.　

Furthermore, if it is determined that the extraction dregs 45 cannot be used as an edible additive, it is determined that the extraction dregs 45 cannot be used as an edible additive, and is stored in an industrial waste container as industrial waste.

Note that in the determination step 190, it was determined whether the current extraction dregs 45 can be used as an edible additive based on the extraction start time information and the water content information, but the present disclosure is not limited to this. The discrimination step 190 may be performed based on the results of a bacteria test step and a foreign substance test step that are performed prior to the discrimination step 190. In the bacteria testing step, the presence or absence of bacteria contained in the extraction slag KX is tested. Bacteria to be tested include general viable bacteria, Escherichia coli, Staphylococcus aureus, and enterohemorrhagic Escherichia coli. In the foreign matter inspection step, the presence or absence of foreign matter (other food, paper, etc.) contained in the extraction slag KX is inspected.

In the above embodiment, in the moisture content calculation step 170, the 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 includes the moisture content information as well as the moisture content information. The time at which step 160 was performed may be displayed.

In the above embodiment, the dregs container 45A stores the brewed dregs 45 and is separate from the coffee brewing machine 40, but the present disclosure is not limited to this, and the dregs container 45A is built into the coffee brewing machine 40. It may be a container.

In the above embodiment, in the extraction time association step 150, the extraction time display label LB1 is attached to the slag container 45A that accommodates the extraction slag 45, but the present disclosure is not limited to this. For example, a bar code or two-dimensional code (identifier recording means) representing the identifier of the extraction dregs 45 is pasted on the dregs container 45A. Next, the extraction time storage unit 11B reads the identifier of the slag container 45A from the identifier recording means via a barcode reader, a two-dimensional code reader, or the like. Then, the extraction time storage unit 11B may store the read identifier of the extraction dregs 45 in the external storage device 14 in association with the coffee extraction time information.

In the above embodiment, in the moisture content association step 180, the moisture content display label LB2 is attached to the slag container 45A that accommodates the extraction slag 45, but the present disclosure is not limited to this. For example, the moisture content storage unit 11M reads the identifier of the slag container 45A from the identifier recording means via a barcode reader, a two-dimensional code reader, or the like. Then, the moisture content storage unit 11M may store the read identifier of the extraction dregs 45 in the external storage device 14 in association with moisture content information representing the calculated moisture content U.

The identifier recording means preferably stores the identifier of the slag container 45A in advance and is readable by the input means 15. For example, a portable memory, an IC chip, etc. can be used.

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

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

In the determination step, the reading device of the computer reads the temperature history for the extraction slag stored in the storage device of the computer, and determines whether the temperature history for the extraction slag is 10° C. or less. In the determination step, if it is determined that the temperature history for the extraction slag is below 10°C, it is determined that the extraction slag can be used as a food additive, and the temperature history for the extraction slag is 10°C or less. If it is determined that the temperature is not below ℃, it is determined that the extraction dregs cannot be used as a food additive.

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

As shown in FIG. 5, a rice cracker manufacturing method 300 (a rice processed food manufacturing method) includes a glutinous dough manufacturing step 310, a glutinous dough mixing step 320 (a dregs-containing glutinous dough manufacturing step), a baking step 330, A final drying step 340 is provided.

In the mochi dough manufacturing process 310, mochi dough 410 is made from raw rice 400 as a raw material. Raw rice 400 is glutinous rice or non-glutinous rice, both of which are polished. Raw rice 400 is washed, soaked, crushed, and steamed to obtain sticky dough 410.

In the glutinous dough mixing step 320, the steamed dough 410 (approximately 100° C.) is mixed with the extraction residue 45 to obtain a glutinous dough mixture 420. It is preferable that the extraction dregs 45 be obtained by the food additive production method 100 described above. That is, in the mochi dough mixing step 320, the moisture content of the extraction dregs 45 mixed with the moist mochi dough 410 is not particularly limited unless it goes against the spirit of the present disclosure, but for example, it is 50% by weight or more. It is preferably at least 60% by weight, more preferably at least 70% by weight. Moreover, it is preferable that the extraction dregs 45 be stored at 10° C. or lower in the edible additive production method 100 described above.

Furthermore, in the mochi dough mixing step 320, the mochi dough mixture 420 is sequentially subjected to a refrigeration aging step, a cutting and molding step, and a drying step. In the refrigeration aging step, the glutinous dough mixture 320 is refrigerated in order to age the starch contained in the glutinous dough mixture 320. In the refrigeration aging process, it is preferable to maintain the temperature of the sticky dough mixture 320 within a range of 0°C or more and 5°C or less. Further, the time for performing the refrigerated aging step is not particularly limited as long as it does not go against the spirit of the present disclosure, but is preferably, for example, 48 hours or more and 72 hours or less. Further, it is preferable that the refrigerated aging step is started within one hour from the start of the mochi dough mixing step.

In the cutting step, the mochi dough mixture 420 that has undergone refrigerated aging is cut into 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 lower, more preferably 20°C or lower, and even more preferably 10°C or lower.

In the drying step, the dough mixture 420 that has reached a predetermined size is dried. The time for performing the drying step is not particularly limited as long as it does not go against the spirit of the present disclosure, but is preferably, for example, 1 hour or more and 2 hours or less. The temperature at which the drying step is performed is not particularly limited as long as it does not go against the spirit of the present disclosure, but is preferably, for example, 35° C. or higher and 50° C. or lower. The drying step may be performed not once but multiple times. The moisture content of the dough mixture 420 after the drying process is preferably 10% by weight or more and 30% by weight or less. This prevents the rice cake mixture 420 from bursting during the baking process 330.

In the baking step 330, baked mochi dough 430 is obtained from the mochi dough mixture 420 using a baking device. As the firing method, known methods such as a repeating kettle firing machine, a continuous kettle firing machine, etc. may be used. The firing temperature is not particularly limited as long as it does not go against the spirit of the disclosure, but is preferably, for example, 180°C or higher and 220°C. The firing time is not particularly limited as long as it does not go against the spirit of the disclosure, but for example, it is preferably 5 minutes or more and 20 minutes or less, and more preferably 10 minutes or more and 15 minutes or less. The moisture content of the baked sticky dough 430 after the baking step 330 is preferably 3% by weight or less, more preferably 2.5% by weight or less, and even more preferably 2% by weight or less.

In the final drying step 340, the baked mochi dough 430 is dried. As a final drying method, a known method such as a repeated kettle firing machine or a running kettle may be used. The final drying step 340 is performed until the seasoning liquid loses its fluidity on the surface of the baked mochi dough 430.

Note that after the baking step 330 and before the final drying step 340, a soaking step may be performed in which the baked mochi dough 220 is immersed in a seasoning liquid. In the soaking process, the baked glutinous dough 220 is immersed in a seasoning liquid, and after a predetermined period of time, the baked glutinous dough 220 is pulled out of the seasoning liquid. When performing the dyeing process, the finishing drying process 340 dries the baked mochi dough 430 so that the moisture content becomes 6% by weight or less.

In this way, rice crackers (processed rice food) can be made from raw rice and extraction dregs by the rice cracker manufacturing method 300. Note that 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, chlorogenic acid), which have antioxidant, antibacterial, hepatoprotective, hypoglycemic, anticancer, and antihypertensive properties. Has viral activity. In addition, coffee grounds contain proteins, lipids, polysaccharides other than starch, and also contain unique pigments and flavoring agents. That is, coffee extract dregs as a food composition can be used as an edible antioxidant, a edible additive such as a food flavoring agent, a edible coloring agent, and an edible nutritional material. The use of coffee grounds in processed rice foods can provide processed rice foods with antioxidant properties, processed rice foods with specific aromas and colors, and processed rice foods containing predetermined nutrients.

In the mochi dough mixing step 320, the extraction slag 45 is mixed with the moist mochi dough 410 to obtain the mochi dough mixture 420. etc.) can easily penetrate into the sticky dough 410. As a result, the ingredients contained in the extraction dregs 45 can be permeated throughout the dough mixture 420, making it suitable for mass production. Furthermore, since the glutinous dough mixture 420 is subjected to a refrigerated aging process, a drying process, and a baking process 330, the extraction dregs 45 obtained by the coffee extractor 40 can be used as is as a food additive. Conventionally, in order to use the object as a food additive, separate processes such as drying, refrigeration, and freezing were performed on the object before the manufacturing process, but according to the present disclosure, such separate processes It is possible to produce processed rice foods without going through these steps.

Although the baking step 330 was performed in the above embodiment, the present disclosure is not limited thereto, and a frying step may be performed instead of the baking step 330. In the frying process, a fried mochi dough 430 is obtained from the mochi dough mixture 420 using a separate frying device.

In the above embodiment, the extraction dregs 45 are mixed with the mochi dough 410 in the mochi dough mixing step 320, but the present disclosure is not limited thereto. For example, the rice cracker manufacturing method 500 shown in FIG. manufacturing method). The rice cracker manufacturing method 500 includes a glutinous dough manufacturing step 510 (a rice cake dough manufacturing step containing dregs), a baking step 520, and a final drying step 530. In the sticky dough manufacturing process 510, raw rice 400 is washed, soaked, and crushed. Next, extraction dregs 45 are mixed with 400 raw rice. Then, the mixture is subjected to a steaming process to obtain glutinous dough 421. Furthermore, the glutinous dough 421 is sequentially subjected to a refrigeration aging process, a cutting/molding process, and a drying process. The refrigeration aging step, the cutting and molding step, and the drying step are the same as those in the rice cracker manufacturing method 300 shown in FIG. 5, respectively. 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 final drying step 530, the baked sticky dough 430 is dried in the same manner as the final drying step 340. In this way, rice crackers 441 such as arare and rice crackers are obtained.

In the above embodiment, coffee extract dregs are used as the edible additive, but the present disclosure is not limited thereto. Tea dregs may be used as a food additive instead of coffee dregs. In other words, we have created an edible additive management device, an edible additive management system, an edible additive management method, and a rice processed food manufacturing method using tea dregs instead of coffee dregs as an edible additive. Good too. For example, in the mochi dough mixing step 320 of the rice cracker manufacturing method 300, tea extraction dregs may be mixed with the moist mochi dough. In addition, in the mochi dough manufacturing step 510 of the rice cracker manufacturing method 500, the mixture of the raw rice 400 and tea extraction dregs may be washed with water, soaked, crushed, and steamed to obtain the mochi dough 421. good. In the rice crackers (processed rice food) thus obtained, the functional ingredients contained in the tea extraction dregs permeate throughout the rice cracker dough through the moisture contained in the raw rice and dough. Therefore, these rice cracker manufacturing methods are also suitable for mass production.

Here, examples of tea include green tea, black tea, roasted tea, and herbal tea. Functional components of green tea, black tea, and hojicha include catechin, caffeine, theanine, vitamins, minerals, saponin, and pyrazine. Functional components of herbal tea include alkaloids, coumarins, saponins, tannins, vitamins, and minerals.

In the above embodiment, the rice crackers 441 were made from the raw rice 400 and the extraction dregs 45, but the present disclosure is not limited thereto. For example, processed rice foods that include a heating process of heating a mixture containing raw rice (uncooked) or a heating process of heating a mixture containing rice (raw rice that has been cooked in a specified manner) It may be a manufacturing method. An example of the former is shown in FIG. 7, and an example of the latter is shown in FIG. 8.

As shown in FIG. 7, a method 800 for producing cooked rice containing extraction dregs (method for producing processed rice food) includes a mixing step 810 in which the extraction dregs 45 is mixed with raw rice 400, and a mixture obtained in the mixing step 810 is cooked. A rice cooking process 820 (heating process) is provided. As a result, cooked rice (processed rice food) containing extraction dregs can be produced. Note that the rice cooking process 820 may be replaced with any heating process that heats a mixture containing raw rice, such as cooking, cooking, baking, or stir-frying the mixture.

As shown in FIG. 8, a method 900 for producing fried rice containing extraction dregs (method for producing processed rice food) includes a rice cooking process 910 (raw rice heating process) in which raw rice 400 is cooked to obtain rice, and rice and extraction. It includes a mixing step 920 of mixing the rice and the extraction dregs 45, and a stir-frying step 930 of frying the mixture of the rice and the extraction dregs 45. As a result, fried rice (processed rice food) containing extraction dregs can be produced.

Although coffee or tea extraction dregs are used in the above embodiments, the present disclosure is not limited thereto. A method for producing processed rice food using tea leaves for coffee (ground roasted coffee beans) and tea (green tea, black tea, hojicha, herbal tea, etc.) instead of extraction slag 45 or tea extraction slag. You may go. That is, tea leaves for coffee (pulverized roasted coffee beans) and tea (green tea, black tea, hojicha, herbal tea, etc.) may be used as the food additive.

In the above embodiment, coffee or tea extraction dregs are used as the edible additive, but the present disclosure is not limited thereto, and vegetable or fruit dregs may be used as the edible additive. Other than coffee or tea, vegetables include root vegetables such as radish, carrot, burdock or potato, leafy vegetables such as Chinese cabbage, cabbage, green onion, onion, molokheiya, spinach, broccoli, barley grass or kale. and fruit vegetables such as cucumbers, pumpkins, soybeans, beans, corn, tomatoes, and eggplants. In addition, fruits include citrus fruits such as oranges, grapefruits, satsuma mandarin oranges, or lemons; roses such as apricots, strawberries, plums, cherries, plums, pears, pears, loquats, peaches, apples, prunes, nectarines, or quinces; Also, there are tropical fruits such as acerola, avocado, guava, star fruit, pineapple, passion fruit, banana, papaya, dragon fruit, mango, mangosteen, or lychee. Furthermore, the dregs include the dregs of vegetables and fruits, their skins, seeds, and the like. These dregs are produced in the vegetable or fruit extraction step during the production of vegetable or fruit juice (liquid).

Note that the moisture content may be expressed as the amount of moisture contained in the sample on a dry basis. The moisture content is expressed as {(xy)/y}×100, where a target sample is taken, the weight of this sample is x, and the weight after drying the sample is y.

Note that the present disclosure is not limited to the embodiments described above, and it goes without saying that various changes may be made without departing from the gist of the present disclosure.

2 Edible additive management system 10 Computer 11A Coffee extraction detection section 11B Extraction time storage section 11C Extraction time output section 11J Mass detection section 11L Moisture content calculation section 11M Moisture content storage section 11N Moisture content output section 40 Coffee extraction machine 41 Powder Coffee 41A Container for powdered coffee 41B Measure for powdered coffee 42 Hot water 42A Container for hot water 42B Measure for hot water 44 Liquid coffee 44A Container for liquid coffee 44B Measure for liquid coffee 45 Brew dregs 45B Brew dregs measure 45A Slag storage Container 100 Food additive production method PR Printer S Extraction sensor

Claims

A food additive characterized by containing vegetable or fruit dregs as an active ingredient.
A food additive characterized by containing coffee or tea extraction slag as an active ingredient.
An edible flavoring agent characterized by containing coffee or tea extraction dregs as an active ingredient.
An edible nutritional material characterized by containing coffee or tea extraction slag as an active ingredient.
An edible antioxidant characterized by containing coffee or tea extraction dregs as an active ingredient.
Processed rice food containing edible additives,
The processed rice food is characterized in that the edible additive includes coffee or tea extraction dregs.
a dregs container for storing coffee or tea extraction dregs;
Extraction time information associated with the brewed dregs and representing the extraction time of the coffee or the tea;
An edible additive management device comprising: moisture content information associated with the extraction dregs and representing the moisture content of the extraction dregs.
a dregs container for storing coffee or tea extraction dregs;
a brewing time-related accessory that associates brewing time information representing the brewing time of coffee or tea with the dregs container;
a moisture content-related accessory that associates moisture content information representing the moisture content of the extraction slag stored in the slag container with the slag container;
A management system for food additives, characterized by comprising:
Further comprising a moisture content calculation unit that calculates the moisture content of the extraction dregs,
The moisture content calculation unit is
a volume measuring tool for measuring the volume of the extraction dregs;
a mass measuring device for measuring the mass of the extraction dregs;
a calculation device that calculates the moisture content of the extraction slag stored in the slag storage container based on a measured value of the volume of the extraction slag and a measured value of the mass of the extraction slag;
9. The food additive management system according to claim 8, 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 a predetermined signal;
an output device that outputs a predetermined signal;
A computer that includes a control device that controls each device,
an extraction time information storage step of storing an extraction start time of the extraction machine in the storage device as extraction time information;
an extraction time information association step of associating an extraction slag identifier with the extraction time information and storing it in the storage device;
A management program for edible additives, characterized in that the program executes a moisture content information association step of associating the extraction slag identifier with the moisture content information and storing the association in the storage device.
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 a predetermined signal;
an output device that outputs a predetermined signal;
A control device for controlling each device, a management server for food additives, comprising:
an extraction time information storage unit that stores an extraction start time of the extraction machine in the storage device as extraction time information;
an extraction time information association unit that associates the extraction slag identifier and the extraction time information and stores them in the storage device;
A management server for edible additives, comprising: a moisture content information association unit that associates the extraction slag identifier with the moisture content information and stores the association in the storage device.
a sludge storage step of storing coffee or tea sludge in a sludge container;
an extraction time association step of associating extraction time information representing an extraction time of coffee or tea with the extraction dregs;
a moisture content association step of associating the extraction slag with moisture content information representing the moisture content U of the extraction slag;
A method for managing edible additives of edible additives, characterized by comprising:
13. The method for managing edible additives according to claim 12, further comprising a moisture content calculation step of calculating the moisture content U of the extraction dregs using Equation 1.
Formula 1: U= (W2-W4)/W3
U: Moisture content W2: Mass of hot water W3: Mass of extraction slag W4: Mass of coffee or tea
A dregs-containing mochi dough manufacturing process for producing a glutinous dough containing at least one of vegetable or fruit dregs;
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 moisture content is 10% by weight or more and 30% by weight or less;
a baking step of obtaining baked mochi dough by baking the mochi dough so that the moisture content is 3% by weight or less;
A method for producing a processed rice food, comprising:
It is carried out before the dregs-containing glutinous dough manufacturing step, and includes an extraction step of extracting liquid from vegetables or fruits using an extractor,
15. The method for producing a processed rice food according to claim 14, wherein the extraction dregs are generated during the extraction process of the liquid in the extraction step.
The dregs are coffee or tea extraction dregs,
The method for producing a processed rice food according to claim 14 or 15, wherein the moisture content of the extraction dregs is 60% by weight or more.