KR-20260066304-A - Lotus Leaf Rice by using extract of Sophora japonica fruit and manufacturing method for thereof

Abstract

A lotus leaf rice using a Sophora japonica fruit extract and a method for manufacturing the same are disclosed. According to a preferred embodiment of the present invention, a Sophora japonica fruit extract is prepared, and at least one of non-glutinous rice, brown rice, and glutinous rice is mixed with at least one of sorghum, mung beans, oats, and red beans and fermented in the prepared Sophora japonica fruit extract, the fermented material is mixed with the Sophora japonica fruit extract, the mixed material is steamed to cook, the cooked material is placed on a lotus leaf and wrapped in a lotus leaf to form a lotus leaf rice, and then the lotus leaf rice is packaged. According to the present invention, there is an advantage in that the taste and aroma of the Sophora japonica fruit extract are eliminated by using a lotus leaf scent, while the pharmacological effects of the Sophora japonica fruit extract can still be utilized.

Inventors

• 이주연

Assignees

• 농업회사법인 울미연꽃마을(주)

Dates

Publication Date

20260512

Application Date

20241104

Claims (4)

1. In a method for preparing lotus leaf rice using Sophora japonica fruit extract, Step of preparing Sophora japonica fruit extract; A fermentation step of mixing at least one of non-glutinous rice, brown rice, and glutinous rice with at least one of sorghum, mung beans, oats, and red beans and fermenting the above-mentioned Sophora japonica fruit extract; A mixing step of mixing the Sophora japonica fruit extract with the material fermented in the above fermentation step; A steaming step in which the materials mixed in the above mixing step are cooked by steaming; A lotus leaf rice forming step in which the ingredients cooked in the above steaming step are placed on a lotus leaf and wrapped with a lotus leaf; and A method for preparing lotus leaf rice using Sophora japonica fruit extract, characterized by including a packaging step for packaging the lotus leaf rice that has undergone the above-mentioned lotus leaf rice molding step.
2. In paragraph 1, In the above fermentation step, A method for preparing lotus leaf rice using Sophora japonica fruit extract, characterized in that, when using all of the above non-glutinous rice, brown rice, glutinous rice, sorghum, mung beans, oats, and red beans, the above non-glutinous rice and the above brown rice are each mixed in a ratio of 7 to 12 weight%, the above glutinous rice is 15 to 25 weight%, the above sorghum and the above oats are each mixed in a ratio of 7 to 12 weight%, the above mung beans are 25 to 35 weight%, and the above red beans are 3 to 7 weight%, and the mixture is immersed in the above Sophora japonica fruit extract to perform the fermentation step.
3. In paragraph 1, The above mixing step is, A method for preparing lotus leaf rice using Sophora japonica fruit extract, characterized by being performed by further including solar salt, turmeric, and nuts.
4. Lotus leaf rice using a Sophora japonica fruit extract prepared by one of the manufacturing methods of claims 1 to 3.

Description

Lotus Leaf Rice by using extract of Sophora japonica fruit and manufacturing method for thereof The present invention relates to lotus leaf rice and a method for preparing the same, and more specifically, to lotus leaf rice using Sophora japonica fruit extract and a method for preparing the same. Sophora japonica fruit has traditionally been known for its various health benefits, and interest in its effects and components is growing in modern research as well. Sophora japonica fruit is rich in flavonoids, which have antioxidant and anti-inflammatory effects, and also contains saponins, which can contribute to boosting immunity and lowering blood cholesterol levels. In addition, it is known to help promote overall health as it contains various vitamins and minerals such as vitamin C, vitamin E, calcium, and potassium. In addition, it is rich in dietary fiber, which has a positive effect on digestive health, and some studies report that Sophora japonica fruit is effective in alleviating menopausal symptoms in women. However, these Sophora japonica fruits have a distinctive aroma and bitter taste, so they are widely used mainly as medicinal ingredients rather than in food. Meanwhile, lotus leaf rice is a dish made by steaming grains and other ingredients inside a lotus leaf, and lotus leaves are known to have excellent antibacterial and preservative properties. It is known that monks have long wrapped their rice in lotus leaves when traveling for spiritual practice, as the antibacterial and preservative properties of lotus leaves help prevent food from spoiling due to heat or humidity. In addition, lotus leaves prevent nutrients such as moisture from escaping while grains are steamed, making the taste of the food mild and soft. Due to the aroma of the lotus leaves, they have recently become popular among the general public as a favorite food. Therefore, there is a need to develop lotus leaf rice using Sophora japonica fruit extract so that the taste and aroma of the fruit extract can be eliminated by using the scent of lotus leaves, while still utilizing the pharmacological effects of the Sophora japonica fruit extract. FIG. 1 is a flowchart illustrating the sequence in which a method for preparing lotus leaf rice using Sophora japonica fruit extract according to a preferred embodiment of the present invention is implemented. The present invention is capable of various modifications and may have various embodiments, and specific embodiments are illustrated in the drawings and described in detail in the detailed description. However, this is not intended to limit the present invention to specific embodiments, and it should be understood that it includes all modifications, equivalents, and substitutions that fall within the spirit and scope of the invention. In describing each drawing, similar reference numerals have been used for similar components. In describing the present invention, detailed descriptions of related prior art are omitted if it is determined that such detailed descriptions could obscure the essence of the invention. Terms such as "first," "second," etc., may be used to describe various components, but said components should not be limited by said terms. These terms are used solely for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, the first component may be named the second component, and similarly, the second component may also be named the first component. The term "and/or" includes a combination of multiple related listed items or any of the multiple related listed items. When it is stated that one component is "connected" or "joined" to another component, it should be understood that while it may be directly connected or joined to that other component, there may also be other components in between. On the other hand, when it is stated that one component is "directly connected" or "directly coupled" to another component, it should be understood that there are no other components in between. The terms used in this application are used merely to describe specific embodiments and are not intended to limit the invention. The singular expression includes the plural expression unless the context clearly indicates otherwise. In this application, terms such as "comprising" or "having" are intended to specify the existence of the features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, and should be understood as not precluding the existence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof. Unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by those skilled in the art to which this invention pertains. Terms such as those defined in commonly used dictionaries should be interpreted as having meanings consistent with their m