KR102746138B1 - Manufacturing rice with Marigold Flower - Google Patents

Abstract

The present invention provides a method for manufacturing marigold flower rice, which comprises the steps of: removing stems from fresh marigold (S10); heating the stem-removed fresh marigold flower in a pan (S20); putting the fresh marigold flower that has completed the step S20 in water and boiling the same (S30); separating petals from the marigold flower that has completed the step S30 (S40); and mixing the petals separated in the step S40, water after completing the step S30 and separating solids, and soaked rice to cook the rice (S50).

Description

{Manufacturing rice with Marigold Flower}

The present invention relates to a method for producing marigold flower rice.

Marigold (Tagetes erecta L.) is a general term for the Tagetes genus in the Asteraceae family. It is an annual plant that is sown in spring and blooms from early summer to fall. It is largely divided into African and French species. The one that has no serrations on the leaf margins and large flowers is called Tagetes erecta, and the one that has serrations on the leaf margins and small flowers is called Mansuguk.

Native to Mexico, it is widely cultivated in flower beds for ornamental purposes. Marigold petals contain a large amount of lutein, which is the pigment that gives them their orange color and accounts for about 90% of the pigment in the petals.

The eyes of modern people are greatly overworked by long-term use of electronic devices, fine dust, and various harmful substances. If the photoreceptor cells are damaged at an early age, permanent vision loss may occur, and various eye diseases may occur, drastically reducing the quality of life. Therefore, the number of people trying to eat food that is good for the eyes is steadily increasing, and among them, marigold is suggested as a food that is good for eye health, so it is necessary to provide recipes for daily consumption of marigold.

KR 10-2023-0027877 A KR 10-2016-0114318 A KR 10-2021-0047439 A KR 10-2023-0063681 A

The present invention aims to solve the above problems by providing a method for producing marigold flower rice, which allows the eye health-effective ingredients of marigold, lutein and zeaxanthin, to be consumed on a daily basis in a delicious manner without any discomfort.

In order to achieve the above purpose, the present invention,

Step of removing stems from fresh marigolds (S10);

Step (S20) of heating the stem-removed raw marigold flowers in a pan;

Step (S30) of boiling the raw marigold flowers that completed the above S20 step in water;

Step (S40) of separating petals from marigold flowers that have completed the above step S30; and

A method for manufacturing marigold flower rice is provided, characterized by including a step (S50) of mixing the separated petals in the step S40 and the water and soaked rice from which the solids have been separated after completing the step S30 to make rice.

After completing the above S50 step, it is characterized by including a step of completing marigold anthers by placing the whole flower that completed the above S30 on top of the cooked rice.

It is characterized by stir-frying for 3 to 7 minutes in medium heat at the above S20 step.

It is characterized in that after roasting the marigold flowers in the above step S20, a drying process is additionally performed using cold air drying, hot air drying, or a natural drying method.

In the above step S30, licorice is added and boiled together with the marigold flowers. The licorice is characterized in that, when the marigold flowers are 20, 4 to 5 pieces are cut into 2 mm thick and 4 to 5 cm long pieces and dried.

In the above S30 step, if there are 20 flowers, 1.2 to 1.5 liters of water is added and boiled for 2 to 5 minutes.

In the above step S50, when the amount of soaked rice is 1.2 ℓ, the petals separated from 20 marigold flowers are added, and the water from which solids were removed in the above step S30 is mixed with 1.2 to 1.3 ℓ to cook rice in an electric rice cooker.

It is characterized by mixing 5 to 7 g of turmeric into water from which the above solids have been removed.

According to an embodiment of the present invention configured as described above, a method for manufacturing marigold flower rice and porridge can be provided, which allows daily consumption of lutein and zeaxanthin, which are effective components of marigold for eye health, in a delicious manner without any discomfort.

Figure 1 is a flow chart showing a method for manufacturing marigold flower rice according to an embodiment of the present invention.
Figure 2 is a photograph showing a raw marigold.
Figure 3 is a photograph showing a marigold flower with the stem removed from a fresh marigold.
Figure 4 is a photograph showing the S20 step of frying the marigold of Figure 3 in a pan.
Figure 5 is a photograph showing step S30 of boiling marigolds that have completed the stir-frying step of Figure 4 in water.
Figure 6 is a photograph showing step S40 of separating petals from marigolds that have completed the boiling step of Figure 5.
Figure 7 is a photograph showing step S50 of cooking rice by mixing the soaked rice and water from which solids have been removed after step S30 and the petals separated at step S40.
Figure 8 is a photograph showing marigold rice served decorated with whole flowers that completed step S30 on top of rice that completed step S50.

Below, preferred embodiments of the present invention and the properties of each component are described in detail. However, this is intended to be described in detail to the extent that a person with ordinary knowledge in the technical field to which the present invention belongs can easily carry out the invention, and does not mean that the technical idea and scope of the present invention are limited due to this.

FIG. 1 is a flow chart showing a method for manufacturing marigold flower rice and porridge according to an embodiment of the present invention. As illustrated, the method for manufacturing marigold flower rice according to an embodiment of the present invention includes a step of removing stems from raw marigolds (S10), a step of heating raw marigold flowers from which the stems have been removed in a pan (S20), a step of boiling raw marigold flowers and licorice in water after completing step S20 (S30), and a step of separating petals from the marigold flowers after completing step S30 (S40), a step of mixing the petals separated in step S40 with the water from which solids have been separated and the soaked rice after completing S30 to cook rice (S40), and a step of providing completed rice by making rice cake with the whole flowers after completing S30 (S50).

Hereinafter, a method for manufacturing marigold flower rice and porridge according to another embodiment of the present invention will be described with reference to FIGS. 2 to 8.

Fig. 2 is a photograph showing a raw marigold consisting of leaves, stems, and flowers, and Fig. 3 is a photograph showing a raw marigold flower with the stem and leaves removed. As shown in Fig. 3, the stem is removed from the raw marigold (S10). Marigold, also called MARIGOLD, is an ornamental annual plant of the Asteraceae family, and is a flower bed herbaceous plant that mainly blooms yellow flowers. There are African marigolds, French marigolds, and signet marigolds. Marigolds are known to be good for eye health because they are rich in lutein and zeaxanthin, which are nutrients that are good for the eyes. In April 2018, the Ministry of Food and Drug Safety recognized the functionality of a lutein and zeaxanthin complex extract that “can help eye health by maintaining the density of macular pigments that can decrease due to aging.” The daily intake is 20 mg. Lutein and zeaxanthin components help remove active oxygen and protect photoreceptor cells through antioxidant action. It also helps prevent macular degeneration and cataracts. In particular, astaxanthin helps improve eye fatigue and prevent vision loss. Marigold helps maintain a healthy macula by restoring the amount of lutein in the body that gradually decreases with the aging of the eyes. Lutein creates a yellow protective film on the macula, an important area that receives light, and protects the macula from strong light. If you consistently consume marigold, the macular pigment density increases, strengthening the macula and preventing various eye diseases such as macular degeneration. Previously, marigold was consumed as tea or oil, but according to an embodiment of the present invention, rice that should be consumed three times a day is prepared using marigold, allowing the lutein and zeaxanthin components of marigold to be consumed daily without burden in a simple way.

FIG. 4 is a drawing showing the S20 step of roasting raw marigold flowers with their stems removed on a heated pan. During the process of roasting raw marigold flowers on a pan, moisture is removed and nutrients are concentrated. Roast until the petals become crispy. It is preferable to roast for 3 to 7 minutes at medium heat. In the S20 step, a drying process using cold air drying, hot air drying, or a natural drying method can be additionally performed after roasting. The roasting and drying processes can be performed until the moisture content of the marigold flowers reaches 5 to 10%. By performing the roasting process, microorganisms are killed, and the marigold flowers that have completed the S20 step can be prevented from growing mold or rotting, and their shelf life can be increased. The roasting process concentrates the ingredients, so that the concentrated ingredients can be extracted during the boiling in water or cooking process when used after storage.

Fig. 5 is a photograph showing step S30 of boiling marigolds that have completed the stir-frying step of Fig. 4 in water. It is preferable to boil licorice in water together with marigolds. If there are 20 flowers, it is preferable to add 4 to 5 pieces of licorice cut into 2 mm thick and 4 to 5 cm long dried pieces. If there are 20 flowers, it is preferable to add 1.2 to 1.5 liters of water and boil for 2 to 5 minutes.

It is recommended to add rosemary and boil it at step S30. Separate only the leaves of rosemary, put it in a frying pan, heat it over medium heat for 10 minutes, and then cool it. Repeat this process 2 to 3 times, and then put it in water. If there are 20 flowers, it is recommended to boil 3 to 7 g of roasted rosemary in 1.2 to 1.5 liters of water. If it is less than 3 g, the efficacy of rosemary cannot be expected, and if it exceeds 7 g, some consumers feel it as the smell of cosmetics due to the excessive rosemary scent, so use less than 7 g.

Rosemary is rich in flavonoids and polyphenols, which help prevent cell damage and relieve inflammation through antioxidant action. It also contains carnosic acid, which helps protect the retina and prevent eye-related diseases caused by presbyopia, and it promotes the activity of the digestive organs, making the digestion process smooth, preventing indigestion or gastrointestinal disorders, and improving digestive function. In addition, the scent of rosemary has a stress-relieving and mentally calming effect, and has an aromatherapy effect that relieves anxiety or tension, and you can feel a luxurious flavor after the marigold anthers are completed.

Figure 6 is a photograph showing step S40 of separating petals from a marigold that has completed the boiling step of Figure 5. Only the petals are separated from the flower stem.

Fig. 7 is a photograph showing step S50 of cooking rice by mixing the petals separated at step S40 and the water from which solids have been removed after completing step S30 and the soaked rice. When the soaked rice is 1.2 liters, add the petals separated from 20 flowers, mix with 1.2 to 1.3 liters of water from which solids have been removed at step S30, and cook rice in an electric rice cooker. It is preferable to mix 5 to 7 g of turmeric powder in the water from which solids have been removed at step S30, or boil the turmeric powder together with licorice at step S30. Licorice gives sweetness to rice and harmonizes the effects of lutein and zeaxanthin in marigold, and turmeric has a strong antioxidant effect and has the effect of making the color of the rice attractive.

Figure 8 is a photograph showing marigold rice decorated with whole flowers that completed step S30 on top of marigold rice that completed step S50.

Claims (8)

Step of removing stems from fresh marigolds (S10);
Step (S20) of heating the stem-removed raw marigold flowers in a pan;
Step (S30) of boiling the raw marigold flowers that completed the above S20 step in water;
Step (S40) of separating petals from marigold flowers that have completed the above step S30; and
Including a step (S50) of cooking rice by mixing the separated petals from the step S40 and the water and soaked rice from which the solids were separated after completing the step S30,
In the above S20 step, the raw marigold flowers are roasted over medium heat for 3 to 7 minutes, and then an additional drying process is performed using cold air drying, hot air drying, or a natural drying method.
The above marigold flower contains an ovary,
In the above S30 step, add licorice together with the marigold flowers and boil. If there are 20 marigold flowers, add 4 to 5 dried pieces cut into 2 mm thick and 4 to 5 cm long.
A method for manufacturing marigold flower rice, characterized in that it comprises a step of completing marigold flower rice by decorating the flowers that completed S30 on top of the cooked rice after completing the above S50 step.
delete delete delete delete In paragraph 1,
In the above S30 step, add rosemary to the water and boil,
The above rosemary is separated into leaves, placed in a frying pan, heated over medium heat for 10 minutes, and then cooled. This process is repeated 2 to 3 times, and then placed in water. A method for manufacturing marigold flower rice is characterized by boiling 3 to 7 g of the rosemary in 1.2 to 1.5 liters of water when there are 20 marigold flowers.
In paragraph 1,
A method for manufacturing marigold flower rice, characterized in that in the step S50, when the amount of soaked rice is 1.2 ℓ, the petals separated from 20 marigold flowers are added, and the rice is cooked in an electric rice cooker by mixing it with 1.2 to 1.3 ℓ of water from which solids have been removed in the step S30.
In paragraph 7,
A method for producing marigold flower rice, characterized by mixing 5 to 7 g of turmeric into water from which the above solids have been removed.