Title:
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
Document Type and Number:
WIPO Patent Application WO/2024/024462
Kind Code:
A1
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.
Inventors:
NAKAYAMA MASAKATSU (JP)
OHASHI KAZUYUKI (JP)
OHASHI KAZUYUKI (JP)
Application Number:
PCT/JP2023/025366
Publication Date:
February 01, 2024
Filing Date:
July 09, 2023
Export Citation:
Assignee:
ARIGATO INC (JP)
International Classes:
A23L29/206; A23F3/16; A23F5/24; A23G3/34; A23L7/10
Other References:
KATO, MIYUKI; TAMURA, ASAKO; SAITO, HIROMI; OMORI, MASASHI; ONOUE, TOSHIKO; NAKAZATO, KENICHI; TAKEO, TADAKAZU: "Application of Tea Extraction Residue (Used Tea Leaves) to Cooking", JOURNAL OF COOKERY SCIENCE OF JAPAN, vol. 30, no. 3, 1 January 1997 (1997-01-01), JP , pages 44 (248) - 48 (252), XP009552758, ISSN: 1341-1535, DOI: 10.11402/cookeryscience1995.30.3_248
AGUILAR‐RAYMUNDO VICTORIA GUADALUPE, SÁNCHEZ‐PÁEZ RICARDO, GUTIÉRREZ‐SALOMÓN ANA LUISA, BARAJAS‐RAMÍREZ JAHIR ANTONIO: "Spent coffee grounds cookies: Sensory and texture characteristics, proximate composition, antioxidant activity, and total phenolic content", JOURNAL OF FOOD PROCESSING AND PRESERVATION, WILEY-BLACKWELL PUBLISHING, INC., TRUMBULL, CT, US, vol. 43, no. 12, 1 December 2019 (2019-12-01), TRUMBULL, CT, US , XP093134043, ISSN: 0145-8892, DOI: 10.1111/jfpp.14223
AGUILAR‐RAYMUNDO VICTORIA GUADALUPE, SÁNCHEZ‐PÁEZ RICARDO, GUTIÉRREZ‐SALOMÓN ANA LUISA, BARAJAS‐RAMÍREZ JAHIR ANTONIO: "Spent coffee grounds cookies: Sensory and texture characteristics, proximate composition, antioxidant activity, and total phenolic content", JOURNAL OF FOOD PROCESSING AND PRESERVATION, WILEY-BLACKWELL PUBLISHING, INC., TRUMBULL, CT, US, vol. 43, no. 12, 1 December 2019 (2019-12-01), TRUMBULL, CT, US , XP093134043, ISSN: 0145-8892, DOI: 10.1111/jfpp.14223
Attorney, Agent or Firm:
KAMEYAMA Natsuki (JP)
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