Ingestible blood sugar improving skewers and a method of manufacturing the ingestible blood sugar improving skewers

Abstract

The present invention relates to an edible blood sugar-improving skewer and a method for manufacturing the edible blood sugar-improving skewer. By using an eco-friendly and edible material such as cake flour, indigestible maltodextrin, salt, and water, the skewer is edible, making post-processing easy and preventing environmental pollution. It can be processed in an eco-friendly manner by dissolving it in water. Furthermore, by using indigestible maltodextrin, which can suppress blood sugar spikes, the skewer can alleviate and improve blood sugar spikes when consuming foods with high blood sugar, such as tanghulu. The invention also relates to a method for manufacturing the edible blood sugar-improving skewer.

Description

Technology Field

[0001] The present invention relates to a skewer and a method for manufacturing a skewer, and more specifically, to an edible blood sugar-improving skewer comprising cake flour, indigestible maltodextrin, salt, and water, which is edible and can alleviate blood sugar spikes when consumed together with food that rapidly raises blood sugar, and a method for manufacturing the edible blood sugar-improving skewer. Background Technology

[0003] Currently, food service establishments are using various hygiene products and disposable items for quick customer service and convenience.

[0004] Meanwhile, a craze for "Tanghulu" is currently sweeping Korea, but behind this trend lies a growing number of problems arising from the discarded skewers used. Beyond the issues of waste disposal and disposal regarding the commonly used disposable bamboo skewers themselves, the scent of sugar and fruit attracts gnats, ants, and bees, causing significant environmental and sanitation problems. Furthermore, the sharp, elongated skewers pierce through garbage bags, posing a safety threat to sanitation workers.

[0005] Korean Registered Patent No. 10-2146956 relates to a functional skewer and discloses a technology for a functional skewer in which at least one cutting slit is formed on the side to cut the skewer shaft in portions, thereby minimizing the sticking of food to the hands or mouth while allowing the consumption of the remaining food at the bottom. However, the above-mentioned functional skewer still has difficulties in improving the environment and aesthetics caused by insects being attracted by the scent of sugar and fruit that may stick to the skewer. Prior art literature

[0007] Korean Registered Patent No. 10-2146956 The problem to be solved

[0008] The present invention aims to solve the aforementioned problems by providing an edible blood sugar-improving skewer that is edible, easy to process after use, thereby improving the environment and aesthetics, and preventing a rise in blood sugar levels, as well as a method for manufacturing the edible blood sugar-improving skewer. means of solving the problem

[0010] In one embodiment of the present invention, an edible blood sugar-improving skewer comprising cake flour, indigestible maltodextrin, salt, and water is provided.

[0011] In one embodiment of the present invention, the cake flour may comprise 225 parts by weight, indigestible maltodextrin 25 parts by weight, salt 3 parts by weight, and water 115 parts by weight.

[0012] Meanwhile, in one embodiment of the present invention, a method for manufacturing an edible blood sugar-improving skewer is provided, comprising the steps of: 1) preparing a mixed powder by mixing 225 parts by weight of cake flour, 25 parts by weight of indigestible maltodextrin, and 3 parts by weight of salt; 2) preparing a dough by adding 115 parts by weight of water to the mixed powder; 3) preparing a kneaded dough by kneading the dough for 15 minutes; 4) forming the kneaded dough into a skewer; 5) heating the skewer at 200°C for 12 minutes; and 6) cooling the heated skewer at room temperature for at least 10 minutes.

[0013] In one embodiment of the present invention, 4) the skewer in the step of forming the kneaded dough into a skewer may include forming it using 8 parts by weight of the kneaded dough. Effects of the invention

[0015] The edible blood sugar-improving skewer according to the present invention and the method for manufacturing the edible blood sugar-improving skewer have the effect of improving blood sugar spikes that may occur when consumed with high-blood-sugar foods, by providing a skewer manufactured by combining various ingredients that are harmless to the human body, thereby enabling post-treatment through consumption.

[0016] In addition, it has an eco-friendly effect as it uses biodegradable materials that do not release harmful substances during the waste disposal process, even if not ingested.

[0017] Meanwhile, the material presented in this invention has the effect of having greater hardness while also possessing heat resistance. Brief explanation of the drawing

[0019] FIG. 1 is a block diagram showing a method for manufacturing an ingestible blood sugar-improving skewer according to one embodiment of the present invention. Specific details for implementing the invention

[0020] With reference to the attached drawings, an edible blood sugar-improving skewer according to embodiments of the present invention and a method for manufacturing the edible blood sugar-improving skewer are described in detail. As the present invention is susceptible to various modifications and may take various forms, specific embodiments are illustrated in the drawings and described in detail in the text. However, this is not intended to limit the present invention to specific disclosed forms, and it should be understood that it includes all modifications, equivalents, and substitutions that fall within the spirit and scope of the present invention. Similar reference numerals have been used for similar components in the description of each drawing. In the attached drawings, the dimensions of the structures are depicted enlarged from the actual size to ensure clarity of the present invention, or reduced from the actual size to allow for understanding of the schematic configuration.

[0021] Additionally, terms such as "first," "second," etc., may be used to describe various components, but said components should not be limited by said terms. These terms are used solely for the purpose of distinguishing one component from another. For example, without departing from the scope of the present invention, the first component may be named the second component, and similarly, the second component may be named the first component. Meanwhile, unless otherwise defined, all terms used herein, including technical or scientific terms, have the same meaning as generally understood by those skilled in the art to which the present invention pertains. Terms such as those defined in commonly used dictionaries should be interpreted as having a meaning consistent 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 this application.

[0023] Hereinafter, the present invention, which relates to an edible blood sugar-improving skewer and a method for manufacturing the edible blood sugar-improving skewer, will be described in more detail with reference to the drawings. FIG. 1 is a block diagram showing a method for manufacturing an edible blood sugar-improving skewer according to one embodiment of the present invention.

[0025] An ingestible blood sugar-improving skewer according to one embodiment of the present invention comprises cake flour, indigestible maltodextrin, salt, and water.

[0026] Cake flour is a type of wheat flour made from soft wheat. It has low stickiness and is primarily used for making biscuits or fried foods. Cake flour is characterized by low wheat strength and protein content; these properties are utilized to make dough soft and difficult to maintain its structure. Using cake flour results in soft and flexible dough, and by controlling the properties of the dough during expansion, it helps maintain the volume and freshness of the product. Compared to other starches, cake flour has a strong characteristic of maintaining hardness, yet because it is a common ingredient frequently encountered in food, it can be used as a material that does not cause aversion in terms of taste or preference.

[0027] Indigestible maltodextrin is a type of carbohydrate primarily derived from starch. It is characterized by being less digested, with most of it being excreted in the small intestine without being absorbed. Industrially, it is provided at a low caloric value because it is not digested, absorbed, or fermented in the small intestine. In the food industry, indigestible maltodextrin can be used to improve the texture, stability, and retention of food products, and may be suitable for diabetic patients or individuals who need to restrict carbohydrate intake. Furthermore, given the nature of foods served on skewers, it is suitable as an ingredient for lowering blood sugar and mitigating blood sugar spikes in high-sugar street foods.

[0028] When salt is used in dough, it increases gluten formation and inhibits enzymes that break down gluten, which can make the gluten structure denser. It can also extend the shelf life of the product.

[0029] Water can determine the viscosity of the dough, affect shape retention during dough shaping before heating, and help the ingredients mix well.

[0031] An edible blood sugar-improving skewer according to one embodiment of the present invention comprises 225 parts by weight of cake flour, 25 parts by weight of indigestible maltodextrin, 3 parts by weight of salt, and 115 parts by weight of water.

[0032] When the amount of cake flour is less than 225 parts by weight, there is a problem that the shape is not maintained after dough molding, making it difficult to form a skewer of a certain shape, and when the amount exceeds 225 parts by weight, the proportion of indigestible maltodextrin is relatively low, resulting in a problem of reduced blood sugar improvement inhibitory effect.

[0033] If the amount of indigestible maltodextrin is less than 25 parts by weight, there is a problem with reduced blood glucose lowering and blood glucose spike suppression functions, and if it exceeds 25 parts by weight, it becomes difficult to form the dough and may be difficult to form it into a skewer of a consistent shape.

[0034] If the salt content is less than 3 parts by weight, there may be a problem with the product breaking easily after forming the skewer, and if it exceeds 3 parts by weight, the salty taste becomes strong when consumed, which may interfere with the taste of the main food in which the skewer is used and cause aversion to eating the skewer.

[0035] If the amount of water is less than 115 parts by weight, the ingredients are not mixed well, so when heated, powder remains and the dough is not formed properly, and due to insufficient moisture, the formed skewers may break easily. If the amount of water exceeds 115 parts by weight, the dough becomes soft, so the shape is not maintained when forming the skewers, and the dough itself stretches, so there may be problems with maintaining a consistent shape and heating.

[0037] Meanwhile, a method for manufacturing an edible blood sugar-improving skewer according to one embodiment of the present invention comprises: 1) a step of preparing a mixed powder by mixing 225 parts by weight of cake flour, 25 parts by weight of indigestible maltodextrin, and 3 parts by weight of salt; 2) a step of preparing a dough by adding 115 parts by weight of water to the mixed powder; 3) a step of preparing a kneaded dough by kneading the dough for 15 minutes; 4) a step of forming the kneaded dough into a skewer; 5) a step of heating the skewer at 200°C for 12 minutes; and 6) a step of cooling the heated skewer at room temperature for at least 10 minutes.

[0038] In the step of preparing the mixed powder, 225 parts by weight of cake flour, 25 parts by weight of indigestible maltodextrin, and 3 parts by weight of salt may be mixed to produce the mixed powder, and flavorings, food colorings, natural ingredients, etc. may be additionally added according to preference. For example, colors may be expressed through natural ingredients; to express red color, at least one selected from the group consisting of red paprika powder, beet powder, red yeast rice powder, goji berry juice, and raspberry extract may be included, and to express yellow color, at least one selected from the group consisting of turmeric, corn, yellow tomato, and Phellodendron bark may be included, and a light brown color may be expressed by mixing natural ingredients expressing red and yellow colors together. Additional coloring additives may be mixed in an amount of 1 part by weight; if the amount is less than 1 part by weight, the expression of color may be negligible, and if the amount exceeds 1 part by weight, it may affect the taste of the skewer and cause a problem of reduced preference.

[0039] In the step of preparing the kneaded dough, kneading for 15 minutes is done to ensure sufficient gluten formation. If kneaded for less than 15 minutes, gluten formation is insufficient, which may result in weak skewers and cause them to break easily after shaping. If kneaded for more than 15 minutes, excessive gluten is formed, making the dough itself too hard and difficult to shape into skewers. Furthermore, even if shaped, the skewers may become uneven due to the excessive gluten.

[0040] When using dough cooked in an oven as is, it is essential to allow it to cool down because the firmness is weak. Cooling at a temperature lower than room temperature, such as in a refrigerator or freezer, may cause the skewers to become soggy due to moisture. It is preferable to cool at room temperature, as the water used in the dough escapes as steam, making it harder. Additionally, if the cooling time is less than 10 minutes, the steam does not completely dissipate, resulting in a strength similar to that of uncooled dough, which may cause usability issues. Since the heated skewers cool completely after 10 minutes, a cooling time of at least 10 minutes is required.

[0042] In addition, a method for manufacturing an edible blood sugar-improving skewer according to one embodiment of the present invention includes, in the step of 4) forming the kneaded dough into a skewer, forming the skewer using 8 parts by weight of the kneaded dough.

[0043] 8 parts by weight of the kneaded dough is the optimal weight when heated at 200°C for 12 minutes and cooled at room temperature for at least 10 minutes after skewer forming, so 8 parts by weight of the kneaded dough is preferred for the skewers. However, it includes the fact that the desired length or thickness of the skewers may be partially adjusted as needed.

[0045] The present invention will be explained more specifically below through examples. These examples are intended solely to illustrate the present invention, and it is obvious to those skilled in the art that the scope of the present invention is not limited to these examples.

[0047] Example 1: Preparation of ingestible blood sugar-improving skewers.

[0048] 220 g of cake flour, 25 g of indigestible maltodextrin, and 3 g of salt were added to a pot. The added ingredients were then mixed with a spatula to prepare a mixed powder. Afterward, 115 ml of water was added to prepare a dough. The dough was kneaded by hand for 15 minutes to produce a dough, and 8 g of the kneaded dough was taken out and shaped into a skewer 30 cm in length, with one end formed into a point. Subsequently, the skewers were heated in an oven at 200°C for 12 minutes and cooled at room temperature for 10 minutes to complete the preparation of edible blood sugar-improving skewers.

[0050] Example 2: Preparation of ingestible blood sugar-improving skewers.

[0051] 200 g of cake flour, 25 g of indigestible maltodextrin, and 3 g of salt were added to a pot. The added ingredients were then mixed with a spatula to prepare a mixed powder. Afterward, 115 ml of water was added to prepare a dough. The dough was kneaded by hand for 15 minutes to produce a dough, and 8 g of the kneaded dough was taken out and shaped into a skewer 30 cm in length, with one end formed into a point. Subsequently, the skewers were heated in an oven at 200°C for 12 minutes and cooled at room temperature for 10 minutes to complete the preparation of edible blood sugar-improving skewers.

[0053] Example 3: Preparation of ingestible blood sugar-improving skewers.

[0054] 220 g of cake flour, 30 g of indigestible maltodextrin, and 3 g of salt were added to a pot. The added ingredients were then mixed with a spatula to prepare a mixed powder. Afterward, 115 ml of water was added to prepare a dough. The dough was kneaded by hand for 15 minutes to produce a dough, and 8 g of the kneaded dough was taken out and shaped into a skewer 30 cm in length, with one end formed into a point. Subsequently, the skewers were heated in an oven at 200°C for 12 minutes and cooled at room temperature for 10 minutes to complete the preparation of edible blood sugar-improving skewers.

[0056] Example 4: Preparation of ingestible blood sugar-improving skewers.

[0057] 220 g of cake flour, 25 g of indigestible maltodextrin, and 3 g of salt were added to a pot. The added ingredients were then mixed with a spatula to prepare a mixed powder. Afterward, 115 ml of water was added to prepare a dough. The dough was kneaded by hand for 20 minutes to produce a dough, and 8 g of the kneaded dough was taken out and shaped into a skewer 30 cm in length, with one end formed into a point. Subsequently, the skewers were heated in an oven at 200°C for 12 minutes and cooled at room temperature for 10 minutes to complete the preparation of edible blood sugar-improving skewers.

[0059] Example 5: Preparation of ingestible blood sugar-improving skewers.

[0060] 220 g of cake flour, 25 g of indigestible maltodextrin, and 3 g of salt were added to a pot. The added ingredients were then mixed with a spatula to prepare a mixed powder. Afterward, 115 ml of water was added to prepare a dough. The dough was kneaded by hand for 15 minutes to produce a dough, and 8 g of the kneaded dough was taken out and shaped into a skewer 30 cm in length, with one end formed into a point. Subsequently, the skewers were heated in an oven at 150°C for 15 minutes and cooled at room temperature for 10 minutes to complete the preparation of edible blood sugar-improving skewers.

[0062] Example 6: Preparation of ingestible blood sugar-improving skewers.

[0063] 220 g of cake flour, 25 g of indigestible maltodextrin, and 3 g of salt were added to a pot. The added ingredients were then mixed with a spatula to prepare a mixed powder. Afterward, 115 ml of water was added to prepare a dough. The dough was kneaded by hand for 15 minutes to produce a dough, and 8 g of the kneaded dough was taken out and shaped into a skewer 30 cm in length, with one end formed into a point. Subsequently, the skewers were heated in an oven at 250°C for 10 minutes and cooled at room temperature for 10 minutes to complete the preparation of edible blood sugar-improving skewers.

[0065] The components of the edible blood sugar-improving skewers prepared in Examples 1 to 6 above are summarized in Table 1 below.

[0067] Cake flour (g) Indigestible maltodextrin (g) Salt (g) Water (ml) Dough time (minutes) Heating temperature (°C) Heating time (minutes) Example 1 220 25 3 115 15 200 12 Example 2 200 25 3 115 15 200 12 Example 3 220 30 3 115 15 200 12 Example 4 220 25 3 115 20 200 12 Example 5 220 25 3 115 15 150 15 Example 6 220 25 3 115 15 250 10

[0069] Examples 1 to 6: Physical properties of ingestible blood sugar-improving skewers

[0070] The hardness and processability of edible blood sugar-improving skewers prepared by the mixing ratios and manufacturing methods of each of Examples 1 to 6 are summarized in Table 2 below.

[0072] hardness Processability Example 1 excellence excellence Example 2 commonly commonly Example 3 commonly commonly Example 4 excellence lowness Example 5 commonly lowness Example 6 lowness commonly

[0074] Referring to Tables 1 and 2, the edible blood sugar-improving skewers prepared according to Example 1 had excellent hardness and processability. Example 2, which lacked cake flour, and Example 3, which contained an excessive amount of indigestible maltodextrin, had average hardness and processability. Example 4, which had an excessive kneading time, had excellent hardness but low processability. Example 5, which had a low heating temperature and a long heating time, had average hardness and low processability. As the heating time was long, the dough cracked, and the skewers were formed in a way that made them difficult to use. Conversely, Example 6, which had a high heating temperature and a short heating time, had low hardness and average processability; it was formed in a way that made it impossible to eat because the inside of the skewers was not completely baked by heating.

[0075] Through this, it was found that it is preferable for the edible blood sugar-improving skewer to contain 220 parts by weight of cake flour, 25 parts by weight of indigestible maltodextrin, 3 parts by weight of salt, 115 parts by weight of water, a dough time of 15 minutes, a heating temperature of 200°C, and a heating time of 12 minutes.

[0077] As specific parts of the present invention have been described in detail above, it is evident to those skilled in the art that such specific descriptions are merely preferred embodiments and do not limit the scope of the present invention. Those skilled in the art will be able to make various applications and modifications within the scope of the present invention based on the above description.

[0078] Accordingly, the substantial scope of the present invention shall be defined by the appended claims and their equivalents.

Claims

Claim 1 An edible skewer, characterized by being formed by kneading a dough comprising 225 parts by weight of cake flour, 25 parts by weight of indigestible maltodextrin, 3 parts by weight of salt, and 115 parts by weight of water for 15 minutes, shaping the kneaded dough into a skewer shape, heating the skewer at 200°C for 12 minutes, and then cooling it at room temperature for at least 10 minutes. Claim 2 An edible skewer according to claim 1, wherein the dough further comprises 1 part by weight of a natural material for color, and the natural material is at least one selected from the group consisting of red paprika powder, beet powder, red yeast rice powder, goji berry juice, raspberry extract, turmeric, corn, yellow tomato, and Phellodendron bark. Claim 3 A method for manufacturing an edible skewer comprising: 1) a step of preparing a mixed powder by mixing 225 parts by weight of cake flour, 25 parts by weight of indigestible maltodextrin, and 3 parts by weight of salt; 2) a step of preparing a dough by adding 115 parts by weight of water to the mixed powder; 3) a step of preparing a kneaded dough by kneading the dough for 15 minutes; 4) a step of forming the kneaded dough into a skewer; 5) a step of heating the skewer at 200°C for 12 minutes; and 6) a step of cooling the heated skewer at room temperature for at least 10 minutes. Claim 4 In claim 3, 4) a step of forming the kneaded dough into a skewer; wherein the skewer is formed using 8 g of the kneaded dough, a method for manufacturing an edible skewer.

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