Method for cultivating rice plants for diabetes treatment and diabetes-treating rice harvested thereby

Abstract

The present invention relates to a method for cultivating rice for treating diabetes and rice for treating diabetes harvested thereby, comprising: a first step of preparing a liquid mixture by mixing a first raw material containing chromium yeast and a second raw material containing bitter melon fruit, fenugreek, barley, and moringa; a second step of spraying the liquid mixture onto rice seeds in a seedling tray; a third step of immersing the roots of seedlings grown from the germinated rice seeds in the liquid mixture and then transplanting them into a paddy field; and a fourth step of spraying the liquid mixture onto the leaves of the rice plants grown from the transplanted seedlings. According to the present invention, by utilizing a liquid mixture containing chromium yeast, bitter melon fruit, fenugreek, barley, moringa, etc. during the rice cultivation process to regulate the metabolic activity of rice, it is possible to enhance components that are beneficial for blood sugar control. In addition, the quality and functionality of rice can be simultaneously improved by enhancing the uniform absorption and physiological activity of functional components through rice seed treatment, pre-transplant soaking, and foliar fertilization during growth. This allows for the provision of stable and effective functional rice to diabetic patients and consumers requiring blood sugar management, and establishes a stable production base for crops with health benefits.

Description

Technology Field

[0001] The present invention relates to a method for cultivating rice for treating diabetes and rice for treating diabetes harvested by the same. Background Technology

[0002] Rice is consumed as a major food resource in Asia, including Korea, and contains various nutrients such as protein, vitamins, and minerals, in addition to carbohydrates. In particular, nutritional characteristics vary depending on the milling method and form of consumption, and recently, the development of functional rice with health in mind is actively underway.

[0003] Regarding blood sugar control, brown rice is known to mitigate blood sugar spikes because it is richer in dietary fiber and antioxidants than white rice. However, its consumption is limited compared to white rice due to its coarse texture and storage issues, and germinated rice or rice with added functional ingredients is being developed to address these drawbacks. Furthermore, research indicates that the blood sugar response of rice can vary depending not only on the variety but also on the cultivation environment and soil nutrients; systematically controlling these factors makes it possible to develop functional rice that suppresses blood sugar spikes.

[0004] The cultivation method of rice is a crucial factor in determining its functionality, and quality varies depending on soil nutrients, the cultivation environment, and the minerals and active substances absorbed during the growth process. In particular, cultivation methods utilizing specific minerals and plant compounds can have the effect of increasing functional components by regulating the metabolic processes of rice. While existing functional rice has mainly relied on adding specific components after milling, research on technologies to enhance functionality starting from the rice cultivation stage is currently lacking.

[0005] Accordingly, there is a need for technology that secures rice varieties effective for blood sugar management by enhancing functionality from the rice cultivation stage, and thereby provides a more stable blood sugar control effect. The problem to be solved

[0006] The present invention aims to overcome the limitations of conventional methods for developing functional rice and to provide a cultivation method that can maximize the effects of treating diabetes and controlling blood sugar from the rice cultivation process. In particular, by utilizing functional ingredients such as chromium yeast, bitter melon fruit, fenugreek, barley, and moringa to regulate the metabolic activity of rice and to ensure that functional active ingredients are uniformly absorbed, it enables the stable production of functional rice effective for diabetes management. means of solving the problem

[0007] The above objective is achieved by a method for cultivating rice for treating diabetes and by the harvested rice for treating diabetes, comprising, according to the present invention, a first step of preparing a liquid mixture by mixing a first raw material containing chromium yeast and a second raw material containing bitter melon fruit, fenugreek, barley, and moringa; a second step of spraying the liquid mixture onto rice seeds in a seedling tray; a third step of immersing the roots of seedlings grown from the germinated rice seeds in the liquid mixture and then transplanting them into a paddy field; and a fourth step of spraying the liquid mixture onto the leaves of the rice grown from the transplanted seedlings.

[0008] In addition, the first raw material comprises 20 parts by weight of chromium yeast and 40 parts by weight of distilled water, and the second raw material comprises 4 parts by weight of bitter melon fruit, 4 parts by weight of fenugreek, 4 parts by weight of barley, 4 parts by weight of moringa, and 24 parts by weight of distilled water.

[0009] In addition, the second step further includes the step of germinating the rice seeds at 25 to 30°C for 36 hours after spraying the liquid mixture onto the rice seeds.

[0010] In addition, the fourth step is characterized by mixing the liquid mixture and water in a weight ratio of 1:3 to dilute it, and then spraying it by foliar application.

[0011] In addition, the rice for treating diabetes according to one embodiment of the present invention is rice for treating diabetes harvested by the rice cultivation method for treating diabetes described above. Effects of the invention

[0012] According to the present invention, by utilizing a liquid mixture containing chromium yeast, bitter melon fruit, fenugreek, barley, moringa, etc. during the rice cultivation process to regulate the metabolic activity of rice, it is possible to enhance components that are beneficial for blood sugar control.

[0013] In addition, the quality and functionality of rice can be simultaneously improved by enhancing the uniform absorption and physiological activity of functional components through rice seed treatment, pre-transplant soaking, and foliar fertilization during growth. This allows for the provision of stable and effective functional rice to diabetic patients and consumers requiring blood sugar management, and establishes a stable production base for crops with health benefits.

[0014] Meanwhile, the effects of the present invention are not limited to those mentioned above, and various effects may be included within the scope obvious to a person skilled in the art from the contents described below. Brief explanation of the drawing

[0015] FIG. 1 illustrates a flowchart of a method for cultivating rice for treating diabetes according to an embodiment of the present invention. Specific details for implementing the invention

[0016] Hereinafter, some embodiments of the present invention will be described in detail with reference to exemplary drawings. It should be noted that in assigning reference numerals to the components of each drawing, the same components are given the same reference numeral whenever possible, even if they are shown in different drawings.

[0017] Furthermore, in describing the embodiments of the present invention, if it is determined that a detailed description of related known configurations or functions would hinder understanding of the embodiments of the present invention, such detailed description is omitted.

[0018] The terms used herein are for describing the embodiments and are not intended to limit the invention. In this specification, 'and / or' includes each of the mentioned items and all combinations of one or more. Also, the singular form includes the plural form unless specifically stated otherwise in the text.

[0019] In addition, terms such as first, second, A, B, (a), (b), etc., may be used when describing the components of the embodiments of the present invention. These terms are used merely to distinguish the components from other components, and the essence, order, or sequence of the components is not limited by the terms used.

[0021] Hereinafter, a method for cultivating rice for treating diabetes according to an embodiment of the present invention and rice for treating diabetes harvested thereby will be described in detail.

[0022] Referring to FIG. 1, a method for cultivating rice for treating diabetes includes a first step (S10), a second step (S20), a third step (S30), and a fourth step (S40).

[0023] In the first step (S10), a liquid mixture is prepared by mixing a first raw material containing chromium yeast and a second raw material containing bitter melon fruit, fenugreek, barley, and moringa.

[0024] The first raw material comprises 20 parts by weight of chromium yeast and 40 parts by weight of distilled water.

[0025] Specifically, 20 parts by weight of chromium yeast are added to 40 parts by weight of distilled water, and then stirred at 200 to 300 rpm for 10 to 30 minutes at 20 to 25°C to ensure that chromium is uniformly eluted. In this process, the chromium yeast is dissolved in distilled water, and water-soluble components including chromium are eluted, forming a first raw material in a stable liquid form.

[0026] The first ingredient is a primary ingredient used to cultivate rice for diabetes treatment and harvest functional rice, and it enhances beneficial components for blood sugar control by supplying chromium during the growth process of rice through chromium yeast.

[0027] Chromium yeast is a form in which chromium is organically bound by culturing yeast, such as Saccharomyces cerevisiae, with chromium salts (e.g., chromium chloride), and has a higher bioavailability compared to inorganic chromium.

[0028] Chromium is a trace element important for the body's glucose and lipid metabolism, and is known to be essential, particularly for insulin action and blood sugar regulation. In relation to the prevention or treatment of diabetes, chromium improves fasting blood glucose (FBG), glycated hemoglobin (HbA1c), and insulin sensitivity, and supports blood sugar control by reducing resistance through the strengthening of insulin signaling pathways. Furthermore, chromium contributes to the prevention of diabetic complications such as neuropathy, nephropathy, and retinopathy by suppressing oxidative stress and inflammation, and can reduce the risk of atherosclerosis and cardiovascular disease through the improvement of hyperlipidemia and antioxidant effects.

[0029] The second ingredient comprises 4 parts by weight of bitter melon fruit, 4 parts by weight of fenugreek, 4 parts by weight of barley, 4 parts by weight of moringa, and 24 parts by weight of distilled water.

[0030] Specifically, the second raw material is prepared by 4 parts by weight each of dried and ground bitter melon fruit, fenugreek, barley, and moringa, and adding them to 24 parts by weight of distilled water to mix. Then, the mixture is stirred at 200 to 300 rpm for 20 to 40 minutes at 20 to 25°C to ensure that the active substances of each component are sufficiently extracted into the distilled water.

[0031] In this invention, carantin from bitter melon promotes glucose combustion in the liver and inhibits the resynthesis of sugars, thereby lowering blood sugar levels, while alkaloid components such as trigonelline from fenugreek contribute to maintaining the balance of blood sugar and insulin.

[0032] In addition, the dietary fiber and minerals of Moringa remove free radicals through antioxidant action and support blood sugar control, while the ascorbic acid and B vitamins in Moringa promote and regulate insulin secretion, helping to improve symptoms of diabetes.

[0033] The active substances of bitter melon, fenugreek, barley, and moringa can be extracted using any one of the following methods: hot water extraction, high-pressure extraction, ultrasonic extraction, or supercritical extraction; however, any extraction method is applicable as long as the active substance from each raw material can be eluted into distilled water or other solvents to produce a liquid form.

[0034] The second ingredient is used as an auxiliary ingredient that enhances the physiological activity of rice and strengthens the functionality beneficial for blood sugar management together with chromium.

[0035] In the first step (S10), the manufactured first raw material and the second raw material are mixed to produce a liquid mixture.

[0036] Specifically, 60 parts by weight of a first raw material containing chromium yeast and 40 parts by weight of a second raw material containing bitter melon fruit, fenugreek, barley, and moringa are placed in a mixing container, and then stirred at 150 to 250 rpm for 15 to 30 minutes at 20 to 25°C. After stirring, the mixture is left at room temperature for about 10 minutes to remove air bubbles and stabilize the interactions between the components.

[0037] Meanwhile, the liquid mixture may further include a third raw material comprising 7 parts by weight of vitamin mix, 3 parts by weight of mineral mix, and 20 parts by weight of distilled water.

[0038] The third ingredient is prepared by mixing 7 parts by weight of vitamin mix, 3 parts by weight of mineral mix, and 20 parts by weight of distilled water at 20 to 25°C for 15 to 30 minutes at 200 to 300 rpm so that the components of each ingredient are uniformly extracted.

[0039] The vitamin mix contains 0.7 parts by weight of vitamin B1, 0.7 parts by weight of vitamin B6, 0.35 parts by weight of vitamin B12, 0.7 parts by weight of vitamin A, 2.1 parts by weight of vitamin C, 1.05 parts by weight of vitamin D, and 1.4 parts by weight of vitamin E.

[0040] Vitamin B1 promotes energy metabolism and improves diabetic neuropathy, while Vitamin B6 suppresses inflammation and supports neuroprotection. Vitamin B12 contributes to nerve health and the prevention of cardiovascular complications, and Vitamin A activates insulin secretion and reduces the risk of complications. Vitamin C reduces oxidative stress through its antioxidant action, Vitamin D improves insulin sensitivity, and Vitamin E supports blood sugar control by preventing cell damage.

[0041] The mineral mix contains 0.9 parts by weight of magnesium, 0.75 parts by weight of zinc, 0.3 parts by weight of selenium, and 0.6 parts by weight of potassium.

[0042] Magnesium lowers insulin resistance and supports cardiovascular health, while zinc stabilizes blood sugar through insulin synthesis and antioxidant action. Selenium prevents complications by inhibiting free radicals, and potassium contributes to blood sugar control by enhancing insulin action.

[0043] The third ingredient is a mixture of vitamin mix and mineral mix in a weight ratio of 7:3, in which the vitamin plays a major role in suppressing oxidative stress and inflammation and improving nerve damage, while the mineral increases metabolic efficiency and complements the function of the vitamin.

[0044] The third ingredient is absorbed through the leaves and roots during the growth process of rice and plays an auxiliary role in harvesting functional rice that contributes to blood sugar control and prevention of complications, together with the first ingredient containing chromium and the second ingredient containing plant components.

[0045] In addition, the liquid mixture may further contain wild aster extract.

[0046] Adenophora triphylla is a perennial plant native to East Asia, including Korea, and is a traditional vegetable used for both culinary and medicinal purposes. This plant is rich in saponins and flavonoids, which have antioxidant properties, as well as dietary fiber that supports gut health and promotes digestion, and minerals such as vitamins and calcium. The saponins and flavonoids in Adenophora triphylla are known to suppress inflammation and strengthen the immune system in diabetic patients, while also preventing cell damage by eliminating free radicals. Furthermore, due to its abundance of vitamins and minerals like calcium, it is known to aid in physical recovery and boost vitality.

[0047] In the present invention, the content of the wild aster extract may be 0.005 to 40 parts by weight, preferably 0.01 to 20 parts by weight.

[0048] In addition, the Angelica dahurica extract of the present invention may be extracted using known natural product extraction methods, and among these, may be extracted by repeating the hot water extraction method 1 to 5 times. At this time, the Angelica dahurica extract of the present invention may be a hot water extract obtained by first making Angelica dahurica into a powder form through washing, chopping, drying, and grinding processes, adding 10 times the weight of purified water relative to the weight of the Angelica dahurica powder, and performing hot water extraction for 20 to 90 minutes, preferably 40 to 70 minutes, at a temperature of 60°C to 100°C, preferably 70°C to 90°C. The obtained Angelica dahurica hot water extract may be included in a liquid mixture in a liquid form.

[0049] Meanwhile, fermenting the hot water extract of *Anemone coronaria* can increase the bioavailability of active ingredients and enhance the preventive and therapeutic effects for diabetes. During the fermentation process, yeast plays a role in converting bioactive components, such as polyphenols and flavonoids, increasing antioxidant capacity, and improving digestion and absorption rates.

[0050] Here, the yeast may be one or more strains selected from the group consisting of Kluyveromyces marxianus (ATCC 200963), Pichia pastoris (ATCC 28485), and Schizosaccharomyces pombe (ATCC 24843).

[0051] When a hot water extract of *Anemone narcissiflora* is fermented with the *Kluyveromyces marxianus* strain, galactooligosaccharides (GOS) and organic acids produced during the fermentation process contribute to blood sugar control and the improvement of insulin sensitivity, while antioxidant components can protect pancreatic beta cells by reducing oxidative stress. Additionally, it can improve the intestinal environment by promoting the proliferation of beneficial gut bacteria, alleviate chronic inflammation by inhibiting inflammatory cytokines, and enhance cardiovascular health by regulating blood lipids and blood pressure. Furthermore, when a hot water extract of *Anemone narcissiflora* is fermented with the *Pichia pastoris* strain, the antioxidant components and anti-inflammatory substances produced during the fermentation process reduce oxidative stress and alleviate chronic inflammation to protect pancreatic beta cells, and contribute to blood sugar control by increasing the stability and absorption rate of bioactive components through glucosylation reactions. Furthermore, active metabolites generated during the fermentation process can enhance insulin secretion and sensitivity, inhibit the progression of diabetic complications (neuropathy, retinopathy, nephropathy, etc.), and improve overall metabolic health, thereby enhancing the preventive and therapeutic effects of diabetes. Additionally, when a hot water extract of *Anemone coronaria* is fermented with the *Schizosaccharomyces pombe* strain, low-molecular-weight antioxidant components produced during the fermentation process increase the body's absorption rate and reduce oxidative stress. Through anti-inflammatory action, they alleviate chronic inflammation, regulate blood sugar, and strengthen insulin sensitivity, thereby reducing the risk of diabetic complications (neuropathy, nephropathy, etc.) and improving overall metabolic health, ultimately enhancing the preventive and therapeutic effects of diabetes.

[0052] At this time, in the present invention, a fermented hot water extract can be prepared by mixing a fermented hot water extract obtained by fermenting a hot water extract with a strain of *Cluiveromyces marsianus*, a fermented hot water extract obtained by fermenting a hot water extract with a strain of *Pichia pastoris*, and a fermented hot water extract obtained by fermenting a hot water extract with a strain of *Schizocaromyces pombe* in a ratio of 5:3:2. This is because *Cluiveromyces marsianus* is set to the highest proportion of 50%, considering that it plays a key role in improving the intestinal environment and regulating blood sugar; *Pichia pastoris* is set to the intermediate proportion of 30%, as it has strengths in antioxidant and beta-cell protective roles; and *Schizocaromyces pombe* is set to 20%, as it is useful for producing low-molecular-weight antioxidant components and for auxiliary effects in lowering blood sugar, making it suitable for an auxiliary role and performing a relatively additional role compared to other yeasts.

[0053] In the first step (S10), the active ingredients of the raw materials are uniformly mixed to form a stable liquid mixture.

[0054] In the second step (S20), the liquid mixture prepared in the first step (S10) is sprayed onto the rice seeds in the seedling tray.

[0055] Specifically, after uniformly arranging rice seeds in a seedling tray, the liquid mixture prepared in the first step (S10) is prepared at a ratio of 50 to 100 mL per 1 kg of rice seeds.

[0056] The liquid mixture is sprayed evenly over the entire seedbed through a hose or sprinkler system, and is applied so that the rice seeds are sufficiently soaked in the liquid mixture.

[0057] Meanwhile, the second step (S20) further includes the step of germinating rice seeds for 36 hours in a germination room, greenhouse, or covered seedbed environment maintained at a temperature of 25 to 30°C and a relative humidity of 70 to 80%. Through this step, functional components such as chromium, carantin, and trigonelline contained in the liquid mixture are absorbed into the rice seeds, thereby accumulating components beneficial for blood sugar control from the early growth stage.

[0058] Germination conditions are set to increase the germination rate of rice seeds and promote the absorption of functional components, and after 36 hours, the rice seeds form sprouts of about 1 to 2 mm and are removed from the seedbed for the next step, preparation for transplanting.

[0059] The second step (S20) lays the foundation for enhancing functionality in subsequent growth stages by efficiently applying a large amount of liquid mixture to rice seeds.

[0060] In the third step (S30), the roots of the seedlings that have germinated and grown through the second step (S20) are immersed in the liquid mixture prepared in the first step (S10) and then transplanted into the paddy field.

[0061] More specifically, in the third step (S30), the seedlings germinated through the second step (S20) are removed from the seedling tray, placed in an immersion container large enough to fully submerge the roots, and then immersed in a liquid mixture at a ratio of 100 to 200 mL per 1 kg of seedlings for 20 to 30 minutes at 20 to 25°C.

[0062] Through the soaking process, the roots of the rice absorb functional components such as chromium, charantin, and trigonelline contained in the liquid mixture, and as a result, components beneficial for blood sugar control accumulate in the roots and tissues from the early stages of rice growth.

[0063] After immersion, the seedlings are removed and left at room temperature for 5 to 10 minutes to stabilize them so that the liquid mixture adhering to the roots does not excessively wash away into the paddy soil.

[0064] Next, the soaked seedlings are planted in the paddy field at a water depth of 3 to 5 cm and a spacing of 30 cm × 15 cm using a manual transplanter or a mechanical transplanter.

[0065] The soil in the paddy field where seedlings are transplanted is maintained as clay or loam, and the soil pH is adjusted to 5.5 to 6.5 to promote root establishment and the absorption of functional components.

[0066] Meanwhile, the liquid mixture can be diluted to a 1:10 ratio in the paddy irrigation water and supplied additionally before transplanting, which can increase the initial survival rate of the seedlings and support the continuous absorption of functional components.

[0067] In addition, to stabilize the mock state before transplantation after immersion, low-temperature heat treatment can be performed at 35 to 40°C for 10 to 15 minutes.

[0068] This process fixes functional components absorbed by the sham roots to the tissue and contributes to reducing stress after transplantation.

[0069] The heat treatment temperature is not exceeded 40℃ to maintain the survival rate and germination status of the seedlings, and the seedlings can undergo additional germination at 28 to 30℃ for 12 to 18 hours in a greenhouse or covered environment, which strengthens root vitality and increases suitability for transplanting.

[0070] The third step (S30) allows the liquid mixture to be effectively absorbed by the seedlings, thereby maximizing the blood sugar control function during the subsequent growth stage.

[0071] In the fourth step (S40), the liquid mixture prepared in the first step (S10) is sprayed onto the leaves of the rice plants that have grown from the seedlings transplanted in the third step (S30).

[0072] Specifically, when the rice grows after transplanting and reaches the tillering stage (about 20 to 30 days after transplanting) or the heading stage (about 50 to 60 days after transplanting), a liquid mixture is sprayed onto the leaves of the grown rice.

[0073] In the fourth stage (S40), the physiological activity of the rice is increased, maximizing the absorption of functional components, and components such as chromium, charantin, and trigonelline are effectively absorbed through the leaf surface, thereby enhancing the beneficial properties for blood sugar control throughout the rice.

[0074] The liquid mixture is mixed with water in a weight ratio of 1:3, diluted, and then sprayed using a foliar application method.

[0075] For example, 1 kg of the liquid mixture is mixed with 3 kg of water to prepare a total of 4 kg of diluted solution, calculated at 400 to 600 L per hectare of paddy field area. Dilution is performed to lower the concentration of the liquid mixture to prevent excessive irritation to the leaves, and to improve uniform distribution and absorption efficiency. After mixing, the diluted solution is stirred at 150 to 200 rpm for 5 to 10 minutes to ensure the ingredients are evenly mixed before use.

[0076] Foliar fertilization refers to an agricultural technique that involves directly spraying fertilizers or nutrients onto the surface of plant leaves to allow the plant to absorb nutrients through the leaves rather than the roots.

[0077] Unlike root absorption through the soil, foliar fertilization can rapidly supply nutrients through the stomata or epidermis of leaves, making it particularly effective when nutrient deficiency occurs rapidly or when soil conditions are unfavorable for absorption. Generally, liquid fertilizers are sprayed using a sprayer or sprinkler, and in this invention, a liquid mixture is diluted and applied to rice leaves to efficiently deliver components beneficial for blood sugar control.

[0078] Considering large-scale agriculture, spraying methods may include tractor-mounted power sprayers, sprinkler systems, or aerial spraying using drones. In the case of power sprayers, the nozzle pressure should be adjusted to 2 to 3 bar so that the diluted solution is evenly applied to the leaves in the form of a fine mist. When spraying, weather conditions with wind speeds of 2 m / s or less should be selected to ensure that the liquid mixture lands stably on the rice leaves without being blown away by the wind, and the work should be performed in the early morning or late afternoon (temperature 20 to 25°C, humidity 60% or higher) to minimize evaporation losses.

[0079] The application rate per hectare can be adjusted according to the growth stage and density of the rice, with a standard of 400L during the tillering stage and 500 to 600L before heading. This reflects the increase in leaf area and physiological requirements, preventing leaf burn or soil contamination caused by excessive application. After application, maintain rain-free conditions for 24 to 48 hours to ensure sufficient time for the diluted solution to be absorbed by the leaves.

[0080] Meanwhile, to enhance the foliar fertilization effect, a nonionic surfactant may be added to the diluted solution in an amount of 0.01 to 0.05 weight%. This lowers the surface tension of the liquid mixture, allowing it to spread better on the leaf surface, and has the effect of improving the absorption rate of the liquid mixture by about 10 to 20%.

[0081] The fourth step (S40) has the effect of finally enhancing the quality of functional rice with blood sugar control function by applying a liquid mixture during the latter part of the rice growth.

[0082] The operation and effects of the invention will be explained in more detail below through specific embodiments. However, these are presented merely as examples of the invention and do not limit the scope of the invention in any way.

[0084] Example 1 - Cultivation of rice using a liquid mixture

[0085] The first raw material was prepared by adding 20 kg of chromium yeast to 40 L of distilled water and stirring at 200 rpm for 20 minutes at 25°C, and the second raw material was prepared by adding 4 kg of bitter melon fruit extract, 4 kg of fenugreek extract, 4 kg of barley extract, and 4 kg of moringa extract to 24 L of distilled water and stirring at 200 rpm for 20 minutes at 25°C.

[0086] Subsequently, 60 kg of the first raw material and 40 kg of the second raw material were stirred at 200 rpm for 20 minutes at 25°C and then left to stand for 10 minutes to produce 100 kg of liquid mixture.

[0087] 10 kg of rice seeds were uniformly placed in 10 seedling trays measuring 60 cm in width × 30 cm in length × 3 cm in depth, and 750 mL of a liquid mixture was sprayed evenly onto the trays through a hose. After spraying to ensure the rice seeds were sufficiently soaked in the liquid mixture, the seeds were germinated for 36 hours in a greenhouse maintained at a temperature of 25°C and a relative humidity of 75%. After checking the sprout length to be approximately 1–2 mm, the germinated seedlings were selected, separated from the trays, and transferred to the transplanting stage.

[0088] Next, 10 kg of germinated seedlings were placed in a immersion container filled with 1,500 mL of liquid mixture and immersed at 25°C for 25 minutes. After immersion, the seedlings were removed and left at room temperature for 10 minutes to prevent the liquid mixture adhering to the roots from being lost. Then, using a mechanical transplanter, they were transplanted at intervals of 30 cm × 15 cm into a paddy field with a water depth of 4 cm, clay soil, and pH 6.0, with a water level of 0.1 ha.

[0089] After 25 days had passed since transplanting, 10 L of the liquid mixture was mixed with 30 L of water to prepare a diluted solution, which was then stirred at 200 rpm for 10 minutes to homogenize the components on the grown rice leaves, and then 40 L was sprayed over 0.1 ha of the paddy field using a tractor-mounted power sprayer.

[0091] Example 2 - Cultivation of rice using a liquid mixture containing a third raw material

[0092] The first raw material was prepared by adding 20 kg of chromium yeast to 40 L of distilled water and stirring at 200 rpm for 20 minutes at 25°C, and the second raw material was prepared by adding 4 kg of bitter melon fruit extract, 4 kg of fenugreek extract, 4 kg of barley extract, and 4 kg of moringa extract to 24 L of distilled water and stirring at 200 rpm for 20 minutes at 25°C. In addition, 7 kg of a vitamin mix containing 0.7 kg of vitamin B1, 0.7 kg of B6, 0.35 kg of B12, 0.7 kg of A, 2.1 kg of C, 1.05 kg of D, and 1.4 kg of E, and 3 kg of a mineral mix containing 0.9 kg of magnesium, 0.75 kg of zinc, 0.3 kg of selenium, and 0.6 kg of potassium were added to 20 L of distilled water and stirred at 200 rpm for 25 minutes at 25°C to prepare a third raw material.

[0093] Subsequently, 60 kg of the first raw material, 40 kg of the second raw material, and 10 kg of the third raw material were added to a mixing container, stirred at 200 rpm for 25 minutes at 25°C, and then left for 10 minutes to produce 110 kg of liquid mixture.

[0094] 10 kg of rice seeds were uniformly placed in 10 seedling trays measuring 60 cm in width × 30 cm in length × 3 cm in depth, and 750 mL of a liquid mixture was sprayed evenly onto the trays through a hose. After spraying to ensure the rice seeds were sufficiently soaked in the liquid mixture, the seeds were germinated for 36 hours in a greenhouse maintained at a temperature of 25°C and a relative humidity of 75%. After checking the sprout length to be approximately 1–2 mm, the germinated seedlings were selected, separated from the trays, and transferred to the transplanting stage.

[0095] Next, 10 kg of germinated seedlings were placed in a immersion container filled with 1,500 mL of liquid mixture and immersed at 25°C for 25 minutes. After immersion, the seedlings were removed and left at room temperature for 10 minutes to prevent the liquid mixture adhering to the roots from being lost. Then, using a mechanical transplanter, they were transplanted at intervals of 30 cm × 15 cm into a paddy field with a water depth of 4 cm, clay soil, and pH 6.0, with a water level of 0.1 ha.

[0096] After 25 days had passed since transplanting, 10 L of the liquid mixture was mixed with 30 L of water to prepare a diluted solution, which was then stirred at 200 rpm for 10 minutes to homogenize the components on the grown rice leaves, and then 40 L was sprayed over 0.1 ha of the paddy field using a tractor-mounted power sprayer.

[0098] Example 3 - Cultivation of rice using a liquid mixture containing a third ingredient, Angelica gigas extract

[0099] The first raw material was prepared by adding 20 kg of chromium yeast to 40 L of distilled water and stirring at 200 rpm for 20 minutes at 25°C, and the second raw material was prepared by adding 4 kg of bitter melon fruit extract, 4 kg of fenugreek extract, 4 kg of barley extract, and 4 kg of moringa extract to 24 L of distilled water and stirring at 200 rpm for 20 minutes at 25°C. In addition, 7 kg of a vitamin mix containing 0.7 kg of vitamin B1, 0.7 kg of B6, 0.35 kg of B12, 0.7 kg of A, 2.1 kg of C, 1.05 kg of D, and 1.4 kg of E, and 3 kg of a mineral mix containing 0.9 kg of magnesium, 0.75 kg of zinc, 0.3 kg of selenium, and 0.6 kg of potassium were added to 20 L of distilled water and stirred at 200 rpm for 25 minutes at 25°C to prepare a third raw material.

[0100] In addition, the Angelica dahurica was washed, finely chopped, dried in a well-ventilated place, and then ground to a particle size of 1–5 mm to prepare Angelica dahurica powder. Subsequently, 100 g of Angelica dahurica powder was added to 1000 g of purified water, and hot water extraction was repeated three times at 80°C for 60 minutes to obtain a hot water extract. Of this, 0.5 kg was used in this experiment.

[0101] Finally, 60 kg of the first raw material, 40 kg of the second raw material, 10 kg of the third raw material, and 0.5 kg of hot water extract of Angelica dahurica were added to a mixing container, stirred at 200 rpm for 25 minutes at 25°C, and then left for 10 minutes to produce 110.5 kg of liquid mixture.

[0102] 10 kg of rice seeds were uniformly placed in 10 seedling trays measuring 60 cm in width × 30 cm in length × 3 cm in depth, and 750 mL of a liquid mixture was sprayed evenly onto the trays through a hose. After spraying to ensure the rice seeds were sufficiently soaked in the liquid mixture, the seeds were germinated for 36 hours in a greenhouse maintained at a temperature of 25°C and a relative humidity of 75%. After checking the sprout length to be approximately 1–2 mm, the germinated seedlings were selected, separated from the trays, and transferred to the transplanting stage.

[0103] Next, 10 kg of germinated seedlings were placed in a immersion container filled with 1,500 mL of liquid mixture and immersed at 25°C for 25 minutes. After immersion, the seedlings were removed and left at room temperature for 10 minutes to prevent the liquid mixture adhering to the roots from being lost. Then, using a mechanical transplanter, they were transplanted at intervals of 30 cm × 15 cm into a paddy field with a water depth of 4 cm, clay soil, and pH 6.0, with a water level of 0.1 ha.

[0104] After 25 days had passed since transplanting, 10 L of the liquid mixture was mixed with 30 L of water to prepare a diluted solution, which was then stirred at 200 rpm for 10 minutes to homogenize the components on the grown rice leaves, and then 40 L was sprayed over 0.1 ha of the paddy field using a tractor-mounted power sprayer.

[0106] Example 4 - Cultivation of rice using a liquid mixture containing a third ingredient, fermented Angelica gigas extract

[0107] The first raw material was prepared by adding 20 kg of chromium yeast to 40 L of distilled water and stirring at 200 rpm for 20 minutes at 25°C, and the second raw material was prepared by adding 4 kg of bitter melon fruit extract, 4 kg of fenugreek extract, 4 kg of barley extract, and 4 kg of moringa extract to 24 L of distilled water and stirring at 200 rpm for 20 minutes at 25°C. In addition, 7 kg of a vitamin mix containing 0.7 kg of vitamin B1, 0.7 kg of B6, 0.35 kg of B12, 0.7 kg of A, 2.1 kg of C, 1.05 kg of D, and 1.4 kg of E, and 3 kg of a mineral mix containing 0.9 kg of magnesium, 0.75 kg of zinc, 0.3 kg of selenium, and 0.6 kg of potassium were added to 20 L of distilled water and stirred at 200 rpm for 25 minutes at 25°C to prepare a third raw material.

[0108] In addition, the Angelica dahurica was washed, finely chopped, dried in a well-ventilated place, and then ground into particles with a size of 1 to 5 mm to prepare Angelica dahurica powder. Subsequently, 100 g of Angelica dahurica powder was added to 1000 g of purified water, and the process of hot water extraction was repeated three times for 60 minutes at a temperature of 80°C.

[0109] Afterwards, the obtained hot water extract was fermented using each yeast.

[0110] 1) When using the strain *Kluyveromyces marxianus*, the liquid yeast was first inoculated into a culture medium (5% glucose, 1% peptone) at 30°C and pH 5.5 and cultured for 24 hours to activate the yeast (cultured until the yeast concentration reached approximately 107 CFU / mL). Subsequently, the culture medium was added at a concentration of 7% to 1 L of *Anemone vegetatively* hot water extract, and fermented at 30°C for 48 hours. During the initial fermentation period (12 hours), a fine air supply was maintained to promote yeast growth, and thereafter, anaerobic conditions were established to proceed with fermentation. After the completion of fermentation, the extract was filtered to remove cell bodies and precipitates.

[0111] 2) When using the Pichia pastoris strain, the Pichia pastoris liquid yeast was first inoculated into a culture medium (glucose 4%, peptone 1%, yeast extract 0.5%) at 28°C and pH 6.0 and cultured for 24 hours to activate the yeast (cultured until the yeast concentration reached approximately 107 CFU / mL). Subsequently, the culture medium was added at a concentration of 7% to 1 L of the hot water extract of Angelica dahurica, and fermented at 30°C for 72 hours. During the initial fermentation period (24 hours), a fine air supply was maintained to promote yeast growth, and thereafter, anaerobic conditions were established to proceed with fermentation. After the completion of fermentation, the extract was filtered to remove cell bodies and precipitates.

[0112] 3) When using the *Schizosaccharomyces pombe* strain, the liquid yeast was first inoculated into a culture medium (4% glucose, 1% peptone) at 30°C and pH 5.5 and cultured for 24 hours to activate the yeast (cultured until the yeast concentration reached approximately 107 CFU / mL). Subsequently, the culture medium was added at a concentration of 8% to 1 L of *Anemone vegetatively* hot water extract, and fermented at 30°C for 48 hours. During the initial fermentation period (18 hours), a fine air supply was maintained to promote yeast growth, and thereafter, anaerobic conditions were established to proceed with fermentation. After the completion of fermentation, the extract was filtered to remove cell bodies and precipitates.

[0113] Subsequently, a fermented hot water extract of *Animal Angelica* was prepared by mixing the fermented hot water extract fermented with *Cluiveromyces marsianus* strain, the fermented hot water extract fermented with *Peachia pastororis* strain, and the fermented hot water extract fermented with *Schizocaromyces pombe* strain in a ratio of 5:3:2, and 0.5 kg of this was used in the experiment.

[0114] Finally, 60 kg of the first raw material, 40 kg of the second raw material, 10 kg of the third raw material, and 0.5 kg of hot water extract of Angelica dahurica were added to a mixing container, stirred at 200 rpm for 25 minutes at 25°C, and then left for 10 minutes to produce 110.5 kg of liquid mixture.

[0115] 10 kg of rice seeds were uniformly placed in 10 seedling trays measuring 60 cm in width × 30 cm in length × 3 cm in depth, and 750 mL of a liquid mixture was sprayed evenly onto the trays through a hose. After spraying to ensure the rice seeds were sufficiently soaked in the liquid mixture, the seeds were germinated for 36 hours in a greenhouse maintained at a temperature of 25°C and a relative humidity of 75%. After checking the sprout length to be approximately 1–2 mm, the germinated seedlings were selected, separated from the trays, and transferred to the transplanting stage.

[0116] Next, 10 kg of germinated seedlings were placed in a immersion container filled with 1,500 mL of liquid mixture and immersed at 25°C for 25 minutes. After immersion, the seedlings were removed and left at room temperature for 10 minutes to prevent the liquid mixture adhering to the roots from being lost. Then, using a mechanical transplanter, they were transplanted at intervals of 30 cm × 15 cm into a paddy field with a water depth of 4 cm, clay soil, and pH 6.0, with a water level of 0.1 ha.

[0117] After 25 days had passed since transplanting, 10 L of the liquid mixture was mixed with 30 L of water to prepare a diluted solution, which was then stirred at 200 rpm for 10 minutes to homogenize the components on the grown rice leaves, and then 40 L was sprayed over 0.1 ha of the paddy field using a tractor-mounted power sprayer.

[0119] Comparative Example - Cultivation of rice using only distilled water

[0120] 10 kg of rice seeds were uniformly placed in 10 seedling trays measuring 60 cm in width × 30 cm in length × 3 cm in depth, and 750 mL of distilled water was sprayed evenly onto the trays through a hose. After spraying to sufficiently moisten the seeds, they were germinated for 36 hours in a greenhouse maintained at a temperature of 25°C and a relative humidity of 75%. After checking the sprout length to be approximately 1–2 mm, the germinated seedlings were selected, separated from the trays, and transferred to the transplanting stage.

[0121] Next, 10 kg of germinated seedlings were placed in an immersion container filled with 1,500 mL of distilled water and immersed at 25°C for 25 minutes. After immersion, the seedlings were removed and left at room temperature for 10 minutes to prevent the liquid mixture adhering to the roots from being lost. Then, using a mechanical transplanter, they were transplanted at intervals of 30 cm × 15 cm into a paddy field with a water depth of 4 cm, clay soil, and pH 6.0, with a water level of 0.1 ha.

[0122] After 25 days had passed since transplanting, 40 L of distilled water was sprayed onto the grown rice leaves using a tractor-mounted power sprayer over a 0.1 ha paddy field.

[0124] Experimental Example 1 - Analysis of Functional Component Content in Harvested Rice

[0125] Rice was cultivated in Examples 1, 2, 3, 4 and Comparative Example, and 1 kg of harvested rice samples were ground for each example, after which the content of functional components was measured. Rice cultivation was carried out under identical conditions (paddy field 0.1 ha, clay soil, pH 6.0, 120 days of cultivation, Chucheong rice variety). Chromium content (μg / g) was analyzed by ICP-MS, and vitamin C content (μg / g) and carantin content (μg / g) were analyzed by HPLC.

[0126] division Chromium (μg / g) Vitamin C (μg / g) Carantin (μg / g) Example 1 1.0 0.2 0.4 Example 2 1.2 0.4 0.5 Example 3 1.2 0.45 0.55 Example 4 1.3 0.6 0.7 Comparative example 0.05 0.02 0.01

[0128] Referring to Table 1, the rice harvested through Example 4 recorded the highest content compared to Example 1 (1.0μg / g, 0.2μg / g, 0.4μg / g), Example 2 (1.2μg / g, 0.4μg / g, 0.5μg / g), Example 3 (1.2μg / g, 0.4μg / g, 0.5μg / g), and Comparative Example (0.05μg / g, 0.02μg / g, 0.01μg / g), with chromium 1.3μg / g, vitamin C 0.5μg / g, and charantin 0.06μg / g. It is determined that the addition of the fermented Angelica dahurica extract in Example 4 further promoted the absorption and accumulation of functional components due to the increase in organic acids and polyphenols generated during the yeast fermentation process. Examples 2 and 3 were superior to Example 1 due to the third raw material, but Example 3, which lacked a fermentation effect, showed a negligible increase in components compared to Example 4. In the comparative example, functional components were hardly detected due to the absence of a liquid mixture.

[0130] Experimental Example 2 - Animal Experiment: Blood Sugar Control Effect

[0131] Diabetic mice (STZ-induced, body weight 200–250 g, n=10) were fed rice grown through Examples 1, 2, 3, 4 and Comparative Example as a feed (50% rice mixture) for 60 days. Fasting blood glucose (FBG, mg / dL) was measured after 12 hours of fasting, glycated hemoglobin (HbA1c, %) was analyzed in blood, and insulin sensitivity (ITT, blood glucose reduction rate %) was evaluated for 30 minutes after injecting insulin (0.5 U / kg).

[0132] division FBG(mg / dL) HbA1c(%) ITT(%) Example 1 200 7.8 20 Example 2 170 7 30 Example 3 165 6.9 32 Example 4 155 6.7 35 Comparative example 280 9 10

[0134] Referring to Table 2, the rice fed in Example 4 showed FBG 155 mg / dL, HbA1c 6.7%, and ITT 35%, which was the most effective for blood glucose control compared to Example 1 (200 mg / dL, 7.8%, 20%), Example 2 (170 mg / dL, 7.0%, 30%), Example 3 (165 mg / dL, 6.9%, 32%), and Comparative Example (280 mg / dL, 9.0%, 10%). It is believed that Example 4 maximized glucose metabolism efficiency by creating a synergistic effect with the third ingredient (B vitamins, minerals) through the addition of fermented Angelica gigas extract. Although Example 3 was improved with Angelica gigas extract, its effect was negligible compared to Example 4 due to the lack of a fermentation process. Example 1 was superior to the Comparative Example, but its effect was limited due to the absence of the third ingredient and Angelica gigas extract. The comparative example had a negligible blood sugar control effect due to a lack of functional ingredients.

[0136] Experimental Example 3 - Animal Experiment: Oxidative Stress Reduction Effect

[0137] After feeding rice grown in Examples 1, 2, 3, 4 and Comparative Example to diabetic mice (STZ-induced, body weight 200–250 g, n=10) for 60 days, the levels of MDA (Malondialdehyde, nmol / mL), an oxidative stress indicator in the serum, and SOD (Superoxide Dismutase, U / mL), an antioxidant enzyme, were measured.

[0138] division MDA(nmol / mL) SOD(U / mL) Example 1 8.5 45 Example 2 6.2 60 Example 3 6 62 Example 4 5.5 65 Comparative example 12 30

[0140] Referring to Table 3, Example 4, with MDA 5.5 nmol / mL and SOD 65 U / mL, showed the best inhibition of oxidative stress and antioxidant capacity compared to Example 1 (8.5 nmol / mL, 45 U / mL), Example 2 (6.2 nmol / mL, 60 U / mL), Example 3 (6.0 nmol / mL, 62 U / mL), and Comparative Example (12.0 nmol / mL, 30 U / mL). It is determined that the fermented Angelica dahurica extract of Example 4 enhanced the scavenging of reactive oxygen species (ROS) and inhibition of lipid peroxidation due to the increase in polyphenols and organic acids. Example 3, being a non-fermented extract, showed some improvement in antioxidant effect, but the increase in SOD was smaller compared to Example 4. Example 2 showed an effect with the third ingredient, but fell short of Examples 3 and 4 due to the absence of Angelica dahurica. The Comparative Example showed high oxidative stress due to a lack of antioxidant components.

[0142] Experimental Example 4 - Animal Experiment: Evaluation of Insulin Secretion and Pancreatic Function

[0143] After feeding rice grown in Examples 1, 2, 3, 4 and Comparative Example to diabetic mice (STZ-induced, body weight 200–250 g, n=10) for 60 days, serum insulin concentration (μIU / mL) and pancreatic beta-cell mass (relative value, %) relative to the control group were measured. Insulin was evaluated by ELISA, and beta-cell mass was evaluated by image analysis after tissue staining.

[0144] division Insulin (μIU / mL) Beta cell mass (%) Example 1 12.5 65 Example 2 15 80 Example 3 15.5 82 Example 4 16 85 Comparative example 8 40

[0146] Referring to Table 4, Example 4 showed the highest insulin secretion and pancreatic function protective effects with an insulin level of 16.0 μIU / mL and a beta-cell mass of 85%, compared to Example 1 (12.5 μIU / mL, 65%), Example 2 (15.0 μIU / mL, 80%), Example 3 (15.5 μIU / mL, 82%), and Comparative Example (8.0 μIU / mL, 40%). It is believed that the fermented Angelica dahurica extract further promoted pancreatic beta-cell survival and insulin synthesis by binding with Vitamin D and zinc from the third ingredient. Example 3, being a non-fermented extract, showed slight improvement over Example 2, but its efficacy was lower compared to the fermented effect of Example 4. Example 1 showed some effect with its basic ingredients, but it was limited due to the absence of additional ingredients. Pancreatic damage was prominent in the Comparative Example.

[0148] Although all components constituting the embodiments of the present invention have been described above as being combined or operating in combination, the present invention is not necessarily limited to such embodiments. That is, within the scope of the purpose of the present invention, all components may be selectively combined in one or more ways to operate.

[0149] Furthermore, terms such as "include," "compose," or "have" described above, unless specifically stated otherwise, mean that the relevant component may be inherent; therefore, they should be interpreted as allowing for the inclusion of additional components rather than excluding them. All terms, including technical or scientific terms, have the same meaning as generally understood by those skilled in the art to which the present invention pertains, unless otherwise defined. Commonly used terms, such as those defined in advance, should be interpreted in accordance with their meaning in the context of the relevant technology and should not be interpreted in an ideal or overly formal sense unless explicitly defined in the present invention.

[0150] Furthermore, the above description is merely an illustrative explanation of the technical concept of the present invention, and those skilled in the art to which the present invention pertains will be able to make various modifications and variations within the scope of the essential characteristics of the present invention.

[0151] Accordingly, the embodiments disclosed in this invention are intended to illustrate, not limit, the technical concept of the invention, and the scope of the technical concept of the invention is not limited by these embodiments. The scope of protection of this invention shall be interpreted by the claims below, and all technical concepts within an equivalent scope shall be interpreted as being included within the scope of rights of this invention.

Claims

Claim 1 A method for cultivating rice for treating diabetes and rice for treating diabetes harvested thereby, comprising: a first step of preparing a liquid mixture by mixing a first raw material containing chromium yeast and a second raw material containing bitter melon fruit, fenugreek, barley, and moringa; a second step of spraying the liquid mixture onto rice seeds in a seedling tray; a third step of immersing the roots of seedlings grown from the germinated rice seeds in the liquid mixture and then transplanting them into a paddy field; and a fourth step of spraying the liquid mixture onto the leaves of the rice plants grown from the transplanted seedlings. Claim 2 A method for cultivating rice for treating diabetes according to claim 1, wherein the first raw material comprises 20 parts by weight of chrome yeast and 40 parts by weight of distilled water, and the second raw material comprises 4 parts by weight of bitter melon fruit, 4 parts by weight of fenugreek, 4 parts by weight of barley, 4 parts by weight of moringa, and 24 parts by weight of distilled water, and rice for treating diabetes harvested thereby. Claim 3 A method for cultivating rice for treating diabetes according to claim 1, wherein the second step further comprises the step of germinating the rice seeds at 25 to 30°C for 36 hours after spraying the liquid mixture onto the rice seeds, and rice for treating diabetes harvested thereby. Claim 4 A method for cultivating rice for treating diabetes according to claim 1, wherein the fourth step is characterized by mixing the liquid mixture and water in a weight ratio of 1:3 to dilute the mixture and then spraying it by a foliar application method, and rice for treating diabetes harvested thereby. Claim 5 Rice for treating diabetes harvested by the method of cultivating rice for treating diabetes according to claim 1.

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