KR100559165B1 - Functional diseases for improving geriatric disease with reducing blood sugar and blood cholesterol and preparation method thereof - Google Patents

Abstract

The present invention relates to a functional grain having a hypoglycemic and blood cholesterol-lowering effect and a method for producing the same, which is coated with grains of red yeast extract, pinitol, antioxidants, and olive oil to produce functional grains, thereby suffering from adult diseases such as diabetes and hyperlipidemia. The present invention relates to a method for producing functional grains having an effect of treating and preventing various adult diseases by allowing consumers to easily consume.

Conventional functional grains and a method of manufacturing the same have not yet been known, which have a hypoglycemic effect and a blood cholesterol-lowering effect. There was a problem that consumers rapidly break down rice when cooking.

Therefore, the present inventors have developed various extraction methods and decomposition reduction techniques of useful substances to solve these problems, and apply them to the coating process to significantly reduce the decomposition of useful components and contamination of harmful microorganisms, Invented functional grains

Functional rice, grain, diabetes, cholesterol, hyperlipidemia

Description

The specialty grains with lowering blood glucose and / or cholesterol levels and their manufacturing method

The present invention relates to a functional grain coated with a pinotitol having a hypoglycemic effect and a red yeast extract having a cholesterol lowering effect as a main raw material, and a coating method thereof, wherein the useful components are decomposed during the production, distribution and cooking process of the functional grain. Minimized, effectively eliminated harmful microorganisms, and in terms of sensuality to have the same flavor as conventional grains.

Recently, various chronic adult diseases such as hyperlipidemia, arteriosclerosis, and diabetes are rapidly increasing due to various factors such as economic growth, abundance, westernization, and lack of exercise. The four most common causes of death in Korea are cancer, heart disease, hypertension, and diabetes. Among them, heart disease and hypertension are diseases caused by high blood cholesterol, and cholesterol is known to be a major cause of significant effects on diabetes. Diabetes itself is known to be a major risk factor for cardiovascular disease, and in particular, the incidence and mortality rate of coronary artery disease is higher in diabetic patients. Therefore, it is necessary to manage to maintain a healthy blood cholesterol level continuously for the treatment and prevention of various adult diseases, and the development of foods for which health functionalities have been confirmed for such diabetics or hyperlipidemia patients is very urgent.

Finitol is a natural sugar alcohol that is contained in small amounts in soybeans, pine needles, silkworms, and thorns, which are traditionally known as a good food for diabetes.Insulin-like Effect of Pinitol (UK, British Journal of Pharmacology (130: 1944 ~ 1948, 2000) is known to be involved in the use of blood sugar as an energy source or to be involved in the conversion of glucose into glycogen and is known to be very effective in lowering blood sugar (see Blood Sugar from Finitol Isolated from Soybeans). Dropping Effect, Korea, Food Science and Industry, 36: 1 ~ 5, 2003). In addition, it has been confirmed in animal studies that finitol has an effect of preventing cataract, liver and kidney damage, which are likely to be complications of diabetes.

Red rice is a reddish yeast produced by fermenting red rice microorganism belonging to Monascus to grains such as rice, and it has been widely used as food coloring in Asian countries including China for a long time. It has been discovered that nolin contains cholesterol biosynthesis inhibitors with the same molecular structure as lovastatin. Since then, efforts to improve the productivity of mebinoline have been continuously performed, and recently, a solid fermentation process of functional red yeast rice containing 1.0% or more of mebinoline has been developed. However, mebinolin contained in red yeast rice is known to be unstable in light, high temperature, oxygen, etc., in particular, there is a problem in that decomposition is easy in solution.

In addition, functional grains using red yeast rice produced by conventional methods simply prepare red yeast grains cultured with grains of red yeast microorganisms (Korean Patent Publication No. 2001-003512) or ethanol extracts from red yeast rice coated rice with simple coating. Most of the products are in the form, and there is no report on the anti-degradation technology of mebinoline, a health functional substance produced by red yeast microorganisms, and also on functional rice and functional grains that have been clinically proven to have hypoglycemic function and cholesterol lowering effect. There is no report on the situation.

Therefore, the present inventors produced functional grains that maintain the hypoglycemic function of finitol and the cholesterol-lowering effect of functional red yeast, thereby promoting the consumption of rice and grains, treating and preventing various adult diseases, and the lives of people. It will greatly contribute to the improvement of quality.

The present invention minimizes the breakdown of cholesterol-lowering substance mebinolin during the production, distribution, and cooking of functional grains, so that the mebinolin can sufficiently reduce cholesterol in the human body when the user ingests the functional grains, and at the same time, blood sugar It is an object of the present invention to manufacture functional rice, which retains the inherent flavor of grains by coating and drying the lowering material, finitol, at a low temperature. In addition, the development of a coating process that effectively sterilizes harmful microorganisms by using ethanol-containing red yeast extract was intended to prevent product deterioration by microorganisms in the distribution process. Through the present invention, functional rice and functional grains can be prepared by mixing red yeast rice, a red blood sugar extract, red blood sugar-lowering substance, pinitol, and processed products thereof, as well as other natural materials having the effect of lowering blood cholesterol and blood sugar.

The present invention relates to a functional grain having a hypoglycemic effect and a blood cholesterol-lowering effect, and a manufacturing process thereof, and comprises a red yeast extract manufacturing process, a finitol solution preparation process, a clean rice preheating process, a coating process, a drying process, a packaging process, and the like. As grains, rice, glutinous rice, barley, corn, wheat, sorghum, crude, buckwheat, oats and other processed products can be used. Functional red yeast rice may use the powder, but it is preferable to use ethanol extract of red yeast rice because it is separated in the upper part of the rice during cooking and the functionality of rice becomes worse, and the content of mebinoline contained in red yeast extract is 0.1%. ˜2.0%. In order to prevent the breakdown of mebinolin, antioxidants such as rutin, vitamin C, rosemary extract, and grapefruit extract contained 0.0003% to 0.05%, and vegetable oils such as olive oil, sunflower seed oil, and evening primrose oil were used from 0.1% to 0.5%. As a finitol solution, a product containing 10% or more of finitol produced from legumes, carob, pine needles, pine bark, and thorny oocytes was used.

Hereinafter, the method of the present invention will be described in detail for each process. However, these do not limit the technical scope of the present invention.

1. Red yeast extract manufacturing process:

(1) Hongguk: After the fermentation process is completed, it is dried by the drying method such as freeze drying, vacuum drying, heating and atmospheric pressure drying, preferably freeze-drying method. In case of using high temperature drying method such as heating and atmospheric drying method, mebinoline, a functional material of red yeast rice, is decomposed and at the same time, a severe browning reaction proceeds, resulting in very poor functionality after cooking of functional grains. The red rice used in functional rice uses products containing 0.1% to 2.0% of mevinolin.

(2) Extraction process: Extract ethanol to lyophilized red yeast rice, extract it by a known method, and prepare a red yeast extract containing mebinolin as a useful component. Extraction temperature was carried out below 25 ° C to minimize the decomposition of mebinoline, alcohol extracts are stored in the refrigerator.

(3) Concentration process: Alcohol extract of functional red yeast rice is concentrated using vacuum concentrator so that the content of mebinoline is 0.1% ~ 2.0% as needed.

2. Process for preparing finitol solution: Products containing finitol are produced in the form of solution or powder. Powder form product is dissolved in water heated to 70 ~ 100 ° C so that the content of finitol is 10% ~ 70%.

3. Preheating process of clean grains: Grains used in the manufacture of functional grains use clean white rice, brown rice and other grains prepared by washing in water so that rice can be cooked immediately without washing in water. In order to effectively evaporate the water and alcohol contained in the red yeast extract and the pinitol solution used in the coating process, preheat the grain to 40 ~ 80 ° C.

4. Coating process:

(1) Raw grain input: Add preheated grain to coating equipment.

(2) Finitol solution coating: The pinitol solution is uniformly coated on the grain through the liquid spray while the grain is stirred.

(3) Hongguk extract coating: After drying the moisture contained in the pinitol solution due to the latent heat and pressure air of the grains, the ginseng extract containing alcohol is coated on the grains through a spray device, and the alcohol content is applied using pressure air. Evaporate.

(4) Constantly coat the grains with antioxidants such as rutin and vegetable oils such as olive oil through a liquid spray.

5. Quality Inspection: The coated functional grains are subjected to quality inspections such as mevinolin, finitol, moisture and microbiological analysis, and functional evaluation.

6. Packaging process: The functional rice, which has passed the quality inspection, is packaged in a sealed container to block the rays. For products that are stored for a long time, oxygen absorbents are enclosed inside the packaging to prevent product quality changes due to the action of oxygen.

Hereinafter, the present invention will be described in more detail with reference to the following examples. Although the following examples illustrate in detail, the scope of the present invention is not limited to these examples.

Example 1

The grain used in the manufacturing process of functional grains used clean white rice 20Kg, and as described in the coating process, first coated 280g of pinitol solution containing 70% pinitol, and then 120g of red yeast extract containing 1.0% mebinolin Was coated to prepare a functional rice.

Example 2

In Example 1, only 280 g of finitol solution was coated on clean white rice to prepare functional rice.

Example 3

In Example 1, only 120 g of red ginseng extract was coated on clean white rice to prepare functional rice.

Example 4

Functional rice was prepared in the same manner by adding 4.0 g of rutin to the red yeast extract in Example 1.

Example 5

After coating the pinitol solution and the red yeast extract in the same manner as in Example 1, a functional rice was prepared by further coating 4.0 g of rutin and 50 g of olive oil using a liquid spraying device.

Example 6

After preparing the functional rice in Example 1 was added to the sealed packaging container by adding an oxygen absorbent and then sealed packaging.

Example 7

Functional rice was prepared in the same manner as in Example 3 except for coating the red pepper extract and then coating the pinitol solution.

Example 8

Functional brown rice was prepared in the same manner as in Example 3 using clean brown rice instead of clean white rice.

Example 9

The grain used in the manufacturing process of functional grains used clean white rice, and functional rice was prepared using 100 g of pinitol solution containing 50% pinitol in the coating process.

Example 10

The grains used in the manufacturing process of functional grains used clean white rice, and functional rice was prepared using 60 g of red ginseng extract containing 0.5% mebinolin in the coating process.

Example 11

In Example 4, instead of the routine, vitamin C, rosemary, grapefruit extract, succinic acid, and vitamin E were added to 0.12 to 6.0 g of coated rice, which was stored in a 40 ° C incubator for two months to compare the degradation of mebinolin ( Table 1).

Example 12

Example 3 (Control) product coated only with red yeast extract and the product prepared by adding the routines in Examples 4, 5, 6 and stored in a 40 ° C incubator for 2 months to compare the degradation degree of mebinoline (Table 2).

Example 13

300g of water was added to 200g of coated rice prepared in Examples 1, 2, 3, and 6, respectively, coated with red ginseng extract, and cooked in an electric rice bowl, and then the rice functionalities were compared. (Table 3).

Example 14

In the Example 3 (Control) product coated with only the red yeast extract and 200 g of the coated rice prepared by adding the routine in the above Examples 4, 5, 6, each 300g of water was added immediately after cooking and in an electric kettle for 24 hours. After comparing the contents of mebinoline contained in the rice (Table 4).

Example 15

The total number of microorganisms contained in the clean rice used as a raw material (Control) and the functional rice prepared in Examples 1, 2, 3, and 7 was measured using a microbial total microbial culture medium (Table 5).

Example 16

Functional rice prepared by the method of Example 6 was divided into two daily breakfasts and evening meals for diabetics and nine potential patients with high blood cholesterol levels, and the amount of functional rice consumed per day was set at 90 g for a total of two months. Blood was taken before and after ingestion of functional rice after ingestion to determine fasting blood glucose and LDL-cholesterol content to determine the efficacy of functional rice (Table 6).

Changes of Mebinoline Content in Functional Grains during Storage with Different Antioxidants Coating material Mebinoline Content (mg / Kg Coated Rice) Immediately after coating After 2 months (40 ° C) Routine 61.5 57.0 Vitamin c 60.5 55.2 Rosemary Extract 61.0 54.2 Grapefruit extract 60.8 55.3 Succinic acid 61.2 49.5

Changes of Mebinoline Content in Functional Grain Storage with Antioxidants, Olive Oil and Oxygen Absorbers Coating method Mebinoline Content (mg / Kg Coated Rice) Immediately after coating After 2 months (40 ° C) Example 3 (Control) 61.5 48.0 Example 4 60.5 57.0 Example 5 61.0 58.2 Example 6 61.0 59.2

Functional Measurement of Functional Rice According to Coating Method Coating method Color before cooking Exterior after cooking Rice flavor Overall ranking Cleanliness (Control) White White ++++ 4 Example 1 Pale red Light brown +++++ 3 Example 2 White White +++++ One Example 3 Pale red Light brown ++++ 5 Example 6 Pale red Light brown +++++ 2

   ++++ Delicious food, +++++ Delicious food

Changes in Mebinoline Content after Coated Rice by Addition of Mebinoline Degradation Prevention Materials Coating method Mebinoline Content (mg / Kg Dried Rice after Cooking) Immediately after cooking After 24 hours (75 ° C) Example 3 (Control) 46.2 35.8 Example 4 47.3 39.6 Example 5 47.8 42.3 Example 6 50.8 43.5

Reduction of Microbial Contamination by Coating Conditions Coating method Total bacterial count (coated / g coated rice) Total bacteria reduction rate (%) Cleanliness (Control) 5,500 0 Example 1 3,200 58.2 Example 2 4,800 12.7 Example 3 500 90.9 Example 7 800 85.5

Blood Sugar and Cholesterol Reduction Effects of Functional Rice Patient classification Fasting Blood Sugar (mg / dL) LDL-cholesterol (mg / dL) Before intake After ingestion Before intake After ingestion A 145 122 147 102 B 118 94 205 134 C 162 123 156 108 D 138 105 128 86 E 174 109 162 108 F 148 112 178 127 G 183 133 148 107 H 157 118 153 106 I 112 98 148 109 Average 148.6 112.7 158.3 109.7

As described above, the functional grains according to the present invention have an excellent effect on lowering blood sugar and reducing blood cholesterol, so that consumers suffering from various adult diseases such as diabetes and hyperlipidemia caused by blood sugar and cholesterol can be easily consumed as stocks. It is very suitable as a dietary food to treat and prevent various adult diseases, and it can contribute greatly to health promotion and quality of life of the people, especially at the time of aging. In addition, by enhancing the stability of mebinoline in red yeast rice, which is easily decomposed during the production, distribution and cooking of functional grains, it minimizes the quality change so that consumers can maximize the efficacy of the product when ingesting grains. By developing a coating technology that removes more than 90% of microorganisms, the quality and safety of functional grains have been improved, and the coating materials have been developed and manufactured to maintain excellent flavor when consumers consume functional grains. Finally, the present invention is to promote the popular consumption of rice and other grains, and to provide consumers with the diversity and selectivity of grain products by providing health functionalities to grains such as rice, which consumes less day by day.

Claims (4)

A functional grain that simultaneously gives a blood sugar lowering effect and blood cholesterol lowering effect prepared by coating a grain of red yeast extract containing a substance containing pinitol with a blood sugar lowering effect and a mebinolin with a blood cholesterol lowering effect. According to claim 1, To improve the stability of mebinoline 0.0003 ~ 0.05% by weight of at least one antioxidant selected from the group consisting of rutin, vitamin C, rosemary extract and grapefruit extract on a total weight basis olive oil, sunflower seed oil And 0.1-0.5% by weight of at least one or more vegetable oils selected from the group consisting of evening primrose oil. 2. The functional grain according to claim 1, wherein the substance containing finitol is an extract in the form of a liquid, powder or mixture thereof containing at least 10% by weight of finitol. The functional grain according to claim 1, wherein the red yeast extract is an extract in the form of a liquid, a powder, or a mixture thereof containing mebinoline content of at least 0.1% by weight.