WO2009082045A1

WO2009082045A1 - Method of manufacturing rice of lowering blood glucose levels by using onions

Info

Publication number: WO2009082045A1
Application number: PCT/KR2007/006816
Authority: WO
Inventors: Gyo Sun Kim
Original assignee: Hyun Dai Medical Co., Ltd.
Priority date: 2007-12-26
Filing date: 2007-12-26
Publication date: 2009-07-02

Abstract

There is provided a method of manufacturing rice of lowering blood glucose levels by using onions. The method of manufacturing rice of lowering blood glucose levels by using onion comprises coating rice by decompression with onion extract only or with a coating solution including the onion extract; and drying the coated rice after the rice is coated with the coating solution. The coating solution may include any one or more selected from steamed red ginseng extract, Chinese matrimony vine fruit extract and milk vetch root extract in addition to onion extract.

Description

METHOD OF MANUFACTURING RICE OF LOWERING BLOOD GLUCOSE LEVELS BY USING ONIONS

Technical Field

[1] The present invention relates to a method of manufacturing rice of lowering blood glucose levels by using onions and, more particularly, to a method of manufacturing rice of lowering blood glucose levels by using onions, in which rice is coated with only onion extract or a coating solution including onion extract.

[2]

Background Art

[3] Diabetes mellitus (simply called diabetes) is a chronic disease of eliminating glucose in urine as glucose (blood sugar) levels in the blood become higher in concentration than normal ones due to lack of insulin.

[4] Diabetes is a one disease by itself but other complications result from diabetes, making it difficult for a diabetes patient to lead a normal life or causing a fatal result. Thus, diabetes is socially one of big issues.

[5] Since it is known that there is no complete cure now for diabetes, a diabetes patient carefully takes food and selectively takes an oral hypoglycemic agent while eating healthy diets, to maintain regular glucose.

[6] The hypoglycemic agent is to be taken at a regular time after each meal. However, a diabetes patient may forget taking the hypoglycemic agent while doing other businesses after meal or may be in a situation that it is difficult to take the hypoglycemic agent. Thus, in fact, the hypoglycemic agent is not taken steadily and regularly.

[7] Korean Patent Publication No. 1996-0003608 discloses a health food composition having the synergistic effect of improving diabetes, which includes grains, seeds and extracted powder of specific medicinal materials as the effective ingredients and further includes nutritious supplementary ingredients.

[8] However, the aforementioned conventional art is different from the present invention disclosing a method of manufacturing rice of lowering blood glucose levels by obtaining a coating solution having the properties of lowering blood glucose levels and by coating rice with the coating solution, with respect to the technical constitution.

[9]

Disclosure of Invention Technical Problem

[10] Therefore, the present invention has been made to solve the above problems, and it is an aspect of the present invention to provide a method of manufacturing rice of lowering blood glucose levels by developing ingredients with the properties of lowering blood glucose levels of a diabetes patient and coating rice with a coating solution of lowering blood glucose levels, in which the coating solution includes onion extract only or includes onion extract and other ingredient extract, all extract being effective in lowering blood glucose levels, so that the diabetes patient does not need to separately take a hypoglycemic agent after each meal.

[H]

Technical Solution

[12] In accordance with the present invention, the above and other aspects can be accomplished by a method of manufacturing rice of lowering blood glucose levels by using onions.

[13] In the present invention, as a result of conducting the research on many ingredients having the properties of lowering blood glucose levels, it is noted that some ingredients including onion extract are effective in lowering blood glucose levels. Thus, a coating solution of lowering blood glucose levels is obtained by mixing the extract ingredients and water. Accordingly, the rice of lowering blood glucose levels is manufactured by being coated with the coating solution.

[14] An onion is a kind of a biennial and monocotyledonous plant of the lily family and has an edible bulb. The bulb has its pungent odor due to the sulfur compounds, such as Allylpropyldisulfide, Allylsulfide and the like. Further, including various vitamins and minerals, such as calcium, phosphoric acid and the like, the bulb has the function of removing harmful substances in the blood. As a spice, the bulb is widely used for foods including salad, soup and meat dish.

[15] In accordance with an embodiment of the present invention, there is provided a method of manufacturing rice of lowering blood glucose levels by using onion, comprising: coating rice with onion extract only or with a coating solution including the onion extract; and drying the coated rice after the rice is coated with the coating solution.

[16] When manufacturing rice of lowering blood glucose levels, an ingredient of lowering blood glucose levels may use the onion extract only as the coating solution.

[17] When manufacturing rice of lowering blood glucose levels, the ingredient of lowering blood glucose levels may additionally use any one or more selected from steamed red ginseng extract, Chinese matrimony vine fruit extract and milk vetch root extract as the coating solution.

[18] The onion extract, the steamed red extract, the Chinese matrimony vine fruit extract and the milk vetch root extract, which are the ingredients of lowering blood glucose levels, may be respectively obtained by using their respective materials, onions, steamed red ginsengs, Chinese matrimony vine fruits and milk vetch roots through hot water extraction or organic solvent extraction.

[19] For example, the onion extract can be obtained using the hot water extraction in which onions are placed in an amount of purified water which is 2-10 times the weight of the onions and this mixture is heated at the temperature of 90- 11O⁰C until the purified water content is 20-50% of the original purified water. The extract is then filtered to make a filtered solution, to yield the onion extract of 15-20 brix in concentration.

[20] As another example, the onion extract can be obtained using the organic solvent extraction in which onions are placed in an amount of ethanol which is 2-5 times the weight of the onions and this mixture is heated at the temperature of 50~60°C until the organic solvent content is 20-30% of the organic solvent extraction. The extract is then filtered to make a filtered solution, is decompressed to remove the ethanol, to yield the onion extract of 15~20brix in concentration.

[21] The steamed red extract, the Chinese matrimony vine fruit extract and the milk vetch root extract, which are the ingredients of lowering blood glucose levels, may be obtained using the same methods as used for the onion extract. Each extract can be easily kept by adding alcohol or preferably, ethanol to the concentrated extract of 50-60 brix, to yield the extract of 15-20 brix in concentration to be used as the coating solution.

[22] When the steamed red extract, the Chinese matrimony vine fruit extract and the milk vetch root extract are concentrated to be 50-60 brix, each extract rarely changes in quality, to be excellently kept. Thus, to keep the coating solution according to the present invention for a long time, it may use the concentrated solution in high concentration. Further, when coating rice with the coating solution, alcohol or preferably, ethanol can be added to the coating solution to be appropriately 15-20 brix in concentration.

[23] The onion extract as one of the ingredients of lowering blood glucose levels forms

Allylthiosulfinate which is a pungent compound during an extraction process, by the action of an enzyme. Thus, before the extraction process for obtaining the onion extract, it is preferable to remove the pungent odor of onions by heating the onions for inactivation of the enzyme.

[24] Prior to the extraction process of the onions, the inactivation of the enzyme of onions and the removal of the pungent odor of the onions can be performed by heating the onions for 5-15 minutes at the temperature of 85-95⁰C and thereafter carrying out a ultra filtration or a process using activated carbon, so that the pungent odor is removed.

[25] The coating solution for coating rice may use the onion extract of 100 wt%. [26] The coating solution for coating rice may be formed by mixing the onion extract of

35-45 wt%, any one or more of 1-15 wt% being selected from the steamed red extract, the Chinese matrimony vine fruit extract and the milk vetch root extract, and the purified water making up the balance.

[27] The coating solution for coating rice may be formed by mixing the onion extract of

35-45 wt%, the steamed red extract of 1-5 wt%, the Chinese matrimony vine fruit extract of 1-5 wt%, the milk vetch root extract of 1-5 wt%, and the purified water making up the balance.

[28] The coating solution may be used by a coating method to effectively apply the coating solution to the rice surface and to penetrate the coating solution of the ingredients of lowering blood glucose levels inside the rice upon coating the rice. As an example of the coating method, the rice may be coated with the coating solution by a decompression and coating method, to manufacture the coated rice. The decompression and coating may be performed at 100-150 mmHg. As another example of the decompression and coating method, the rice may be firstly coated with the coating solution at 400-500 mmHg and then secondly coated with the coating solution at 30-200 mmHg.

[29] Being coated with the coating solution by the decompression and coating method, the rice is dried to manufacture the rice of lowering blood glucose levels. Then, the drying may be performed until the moisture content is ±0.5% of the original rice before the rice is coated with the coating solution.

[30] In the present invention, the rice for lowering blood glucose levels is manufactured using various ingredients, contents and manufacturing conditions. As the result, it is noted that the rice of lowering blood glucose levels to meet the objects of the present invention is manufactured when the aforementioned ingredients each have the content of the aforementioned numerical value on the aforementioned manufacturing conditions.

[31]

Advantageous Effects

[32] From the results of the test examples, it is clearly noted that the rice coated with the ingredients of lowering blood glucose levels according to the present invention has not only the excellent properties of rice but also the effect of lowering blood glucose levels as shown from the experiment of lowering blood glucose levels using the rats developing diabetes.

[33] Further, when the rice of lowering blood glucose levels, manufactured by the present invention, is boiled, the boiled rice still contains the ingredients of lowering blood glucose levels. Therefore, while diabetes patients take the boiled rice coated with the ingredients of lowering blood glucose levels according to the present invention, they can easily control blood glucose and thus do not need to additionally take the hypoglycemic agent after meal.

[34]

Mode for the Invention [35] Hereinafter, embodiments of the present invention will be described in detail with reference to the experiments, preparatory examples, embodiments, and test examples. However, it is to be understood that the scope of the invention is not limited to these.

[36] <Experiment 1> [37] After onion juice squeezed from 1 kg onions was heated at 9O⁰C for 10 minutes, activated carbon was placed in the onion juice so as to be processed using the activated carbon (0.5%, 3% and 5%).

[38] The results of measuring the chromaticity of the onion juice before and after heating the onions and processing the onion juice by using the activated carbon are shown in Table 1 below:

[39] For the chromaticity of the onion juice, after a sample was placed in a cylindrical case, values of L, a, and b were measured using a color difference meter (CR-300, Minolta, Japan). A light-projection-tube (CRA33) was used as a tube.

[40] Table 1 [Table 1] [Table ] Chromaticity of onion juice before and after heating and activated carbon processes

[41] As shown in Table 1, the color of the onion juice which has been processed using the activated carbon after the onions were heated became lighter than the color of the onion juice before it was processed using the activated carbon.

[42] <Experiment 2> [43] After onion juice squeezed from 1 kg onions was heated at 9O⁰C for 10 minutes, activated carbon was placed in the onion juice so as to be processed using the activated carbon (0.5%, 3% and 5%).

[44] The results of measuring whether the pungent odor of the onion juice before and after heating the onions and processing the onion juice by using the activated carbon are shown in Table 2 below:

[45] Whether or no the pungent odor of the onion juice was measured by 10 people of either sex, who experienced in the sensory test in the food-related field for 3 years or more and was decided by the general opinion.

[46] Table 2 [Table 2] [Table ] Pungent odor of onion juice before and after activated carbon process

[47] As shown in Table 2 above, the onion juice before it was heated and processed using the activated carbon has the pungent odor. However, after the onion juice was heated and processed using the activated carbon, the pungent odor of the onion juice was removed.

[48] <Experiment 3> [49] After 1 kg onions were chopped in the size of 5+1 mm and were heated at 9O⁰C for 10 minutes, activated carbon was placed in the onions, to remove the pungent odor of the onions for 5 hours.

[50] The onions from which the pungent odor was removed were added to 5 kg purified water and were extracted until the purified water content was 1 kg. Subsequently, the onion extract was filtered to make a filtered solution, to respectively yield the concentrated onion extract of 20 brix, 30 brix, 40 brix, 50 brix and 55 brix in concentration.

[51] The results of measuring the viscosity and color of each concentrated onion extract are shown in Table 3 below: The viscosity of the concentrated onion extract was measured using a viscometer and the color thereof was measured in the same method as that described in <Experiment 1>.

[52] Table 3 [Table 3]

[Table ]

Properties according to concentration of onion extract

[53] <Preparatory Example>

[54] 1 kg onions were chopped in the size of 5+ lmm and were heated at 90⁰C for 10 minutes. Subsequently, the activated carbon was placed in the onions, to remove the pungent odor of the onions for 5 hours. The onions from which the pungent odor was removed were added to 5 kg purified water and were extracted at 95⁰C until the purified water content was 1 kg. Subsequently, the onion extract was filtered to make a filtered solution of 15 brix in concentration, to yield the onion extract.

[55] 1 kg steamed red ginseng was chopped in the size of 5±lmm, added to 5 kg purified water and extracted at 9O⁰C until the purified water content was 1 kg. Subsequently, the extract was filtered to make a filtered solution of 15 brix in concentration, to yield the steamed red ginseng extract. Using the same method of manufacturing the steamed red ginseng extract, except for use of Chinese matrimony vine fruits and milk vetch roots, there were respectively manufactured concentrated Chinese matrimony vine fruit extract of 15 brix and concentrated milk vetch root extract of 15 brix.

[56] <Embodiment 1>

[57] The onion extract of 40 wt%, the steamed red ginseng extract of 3 wt%, the Chinese matrimony vine fruit extract of 3 wt% and the milk vetch root extract of 5 wt%, which are obtained as the ingredients of lowering blood glucose levels in the Preparatory Example, are mixed with the purified water of 49 wt%. The mixture of onion extract, steamed red ginseng extract, Chinese matrimony vine fruit extract, milk vetch root extract and water is used as a coating solution. 1 kg rice in which the moisture content is 15.5% is coated with the coating solution.

[58] When the rice is coated with the coating solution, first decompression and coating is performed at 500 mmHg at an early coating stage and subsequently second decompression and coating is performed at 150 mmHg. After the coating is finished, the rice is dried until the moisture content is 15.5%, to manufacture the rice of 1.02 kg being coated with the ingredients of lowering blood glucose levels.

[59] <Embodiment 2>

[60] The onion extract, the steamed red ginseng extract, the Chinese matrimony vine fruit extract and the milk vetch root extract, which are obtained as the ingredients of lowering blood glucose levels in the Preparatory Example, are concentrated to be respectively 60 brix, to yield the onion extract of 60 brix, the steamed red ginseng extract of 60 brix, the Chinese matrimony vine fruit extract of 60 brix, and the milk vetch root extract of 60 brix. The 60-brix concentrated onion extract of 40 wt%, the 60-brix concentrated steamed red ginseng extract of 3 wt%, the 60-brix concentrated Chinese matrimony vine fruit extract of 3 wt%, the 60-brix concentrated milk vetch root extract of 5 wt% are mixed with purified water of 49 wt%. Ethanol is added to the mixture of 10 wt%, to dilute the mixture to be 15 brix in concentration.

[61] The solution of 15 brix in concentration is used as a coating solution. 1 kg rice in which the moisture content is 15.5% is coated with the coating solution. When the rice is coated with the coating solution, first decompression and coating is performed at 500 mmHg at an early coating stage and subsequently second decompression and coating is performed at 150 mmHg. After the coating is finished, the rice is dried until the moisture content is 15.5%, to manufacture the rice of 1.02 kg being coated with the ingredients of lowering blood glucose levels.

[62] <Test Example 1>

[63] An experimental group is the rice of lowering blood glucose levels, which is manufactured in <Embodiment 1>. A controlled group is the rice of lowering blood glucose levels, which is manufactured in <Embodiment 1> but is coated with the coating solution by a high-pressure spray method using a spray gun, instead of the decompression and coating method. The results of measuring the quality properties of the rice in each of the experimental group and the controlled group are shown in Table 4 below:

[64] Table 4 [Table 4]

[Table ]

Quality properties of rice in comparative example and embodiment

[65] * This is the properties before the rice is coated.

[66] The results of measuring the quality properties of the rice are determined with the naked eye of an expert, based on the standards for rice grades (revised in 2006) of the national agricultural products specifications.

[67] Protein, moisture and amylase are measured using Infratec 1241 (Foss, Sweden).

[68] * In the quality properties of the rice, the color is measured using the method described in <Experiment 1>.

[69] As shown in Table 4, the coated rice which is manufactured by the pressure reducing process according to the present invention has more whole kernel rice, less broken rice and little more protein, compared to the coated rice manufactured by the conventional high-pressure spray method. Therefore, the rice according to the present invention has excellent quality properties.

[70] <Test Example 2>

[71] An experimental group is the rice of lowering blood glucose levels, which is manufactured in <Embodiment 1>. A controlled group is the rice of lowering blood glucose levels, which is manufactured in <Embodiment 1> but is coated with the coating solution by a high-pressure spray method using a spray gun, instead of the decom- pression and coating method. The results of measuring the color of the inside of the rice in each of the experimental group and the controlled group are shown in Table 5 below:

[72] The color of the inside of the rice is measured using the method described in <Experiment 1>. [73] Table 5 [Table 5] [Table ] Color of rice in comparative example and embodiment

[74] [75] As shown in Table 5, the coated rice manufactured by the pressure reducing process according to the present invention has a very little difference in the outer skin color in b with compared to the coated rice manufactured by the conventional high-pressure spray method. However, the color of the inside of the rice manufactured by the high- pressure spraying method is 15.2 while that of the rice according to the present invention is 22.1. Thus, it is noted that the coating solution is permeated into the inside of the rice according to the present invention. Further, since the color of the middle part of the rice has a big difference with 9.84 in the controlled group and 14.7 in the experimental group, the rice according to the present invention is uniformly coated inside and outside.

[76] <Test Example 3> [77] The rice coated with the ingredients of lowering blood glucose levels is manufactured by the same method described in <Embodiment 1>, except that the coating solution formed of the ingredients of lowering blood glucose levels is differently applied in coating 1 kg rice, to respectively yield 1.005 kg, 1.01 kg, 1.015 kg and 1.02 kg coated rice.

[78] <Test Example 4> [79] A mixture (20% additive group) is formed of 20% rice coated with the ingredients of lowering blood glucose levels, which is manufactured in <Embodiment 1>, and 80% nonglutinous rice. Another mixture of (10% additive group) is formed of 10% rice coated with the ingredients of lowering blood glucose levels, which is manufactured in <Embodiment 1>, and 90% nonglutinous rice. The other mixture of (5% additive group) is formed 5% rice coated with the ingredients of lowering blood glucose levels, which is manufactured in <Embodiment 1>, and 95% nonglutinous rice. These mixtures are each boiled on the same conditions. The sensory tests for odor, appearance, flavor, texture, quality of the odor, quality of the appearance, quality of the flavor, quality of the texture and the entire quality are performed with respect to the boiled rice in each additive group, and the results thereof are shown in Table 6 below:

[80] The sensory tests to measure the aforementioned properties are performed by 10 members of either sex, who have experienced in the sensory tests in the food-related field for 3 years or more.

[81] The sensory tests for measuring the odor, the brightness of a color in the appearance, the roughness of the surface of a grain in the texture, and the hardness are performed based on 5-point viscometry. The sensory tests for measuring the other items are performed based on 9-point viscometry.

[82] Table 6

[Table 6]

[Table ]

Properties of boiled rice according to the content of rice coated with ingredients of lowering blood glucose levels

[83] -. It means that the sensory properties are excellent as the numerical values are greater.

[84] -. In the column, the same characters are of the same level.

[85] -. *, ** and *** Samples have significant differences when p=0.05, p=0.01 and p=0.001.

[86] <Test Example 5> Animal experiments for effect of blood glucose control [87] Animal experiments are performed to measure the effect of blood glucose control of the rice coated with the ingredients of lowering blood glucose levels, manufactured in <Embodiment 1>. Streptozotocin (SZT), known as an agent to cause diabetes, is injected at the abdomen of a male rat weighing 200 10 g. SZT is injected in the amount of 60 mg/rat weight (kg). Diabetes is caused in the rat, and the symptoms of diabetes are confirmed using a stick for the urine test for glucose.

[88] The rats developing diabetes are divided into 3 groups, each group including 10 rats. A standard sample is supplied to one group, a 10 times sample is supplied to another group, and a general sample (controlled group) is supplied to the other group. The standard sample of the rice coated with the ingredients of lowering blood glucose levels, manufactured in <Embodiment 1>, is supplied by 1Og per day. The 10 times sample has the content being 10 times of that of the standard sample and is supplied per day. The general sample (controlled group) of ordinary rice is supplied by 1Og per day. These samples are supplied to their relevant groups, respectively, for 6 weeks. The results of respectively measuring a decrease of blood glucose for 2 weeks, 4 weeks and 6 weeks while the samples are supplied are shown in Table 7 below:

[89] Table 7 [Table 7] [Table ] Measurement of increasing rate of blood glucose in rats developing diabetes

[90] As shown in Table 7, blood glucose progressively increases in the rats developing diabetes, to which the general sample is supplied. However, blood glucose decreases in the rats developing diabetes, to which the rice of lowering blood glucose levels manu- factored in the present invention is supplied, the blood glucose. Specifically, blood glucose of the rats to which the standard sample is supplied decreases by 10.5% after 6 weeks, and blood glucose of the rats to which the sample being 10 times the standard sample is supplied decreases by 21.2%. Therefore, it is noted that the rice coated with the ingredients of lowering blood glucose levels according to the present invention has the effect of lowering blood glucose levels.

[91] The invention has been described using the preferred experiments, preparatory examples, embodiments and test examples. However, the scope of the invention is intended to include various modifications and alternative arrangements within the capabilities of persons skilled in the art using presently known or future technologies and equivalents. The scope of the claims, therefore, should be accorded the broadest interpretation so as to encompass all such modifications and similar arrangements.

[92]

Claims

[1] A method of manufacturing rice of lowering blood glucose levels by using onions, which includes a drying process, comprising: performing decompression and coating of coating rice with a coating solution including only onion extract being extracted from onions by using hot water or ethanol, or further including any one or more selected from steamed red extract, Chinese matrimony vine fruit extract and milk vetch root extract in addition to the onion extract.

[2] The method according to claim 1 , wherein the onion extract is yielded by heating the onions at 85~95°C for 5-15 minutes from onions and subsequently performing a ultra filtration to the heated onions or processing the heated onions using activated carbon.

[3] The method according to claim 1, wherein the coating solution includes the onion extract of 35-45 wt%, the steamed red extract of 1-5 wt%, the Chinese matrimony vine fruit extract of 1-5 wt%, the milk vetch root extract of 1-5 wt%, and purified water making up the balance.

[4] The method according to claim 1, wherein the decompression and coating of the coating solution to the rice is performed at 100-500 mmHg.

[5] The method according to claim 1, wherein the decompression and coating of the coating solution to the rice includes first decompression and coating performed at 400-500 mmHg and subsequent second decompression and coating performed at 100-200 mmHg.