Laver-snack made of laver and cereal sheets and process of producing the same

Abstract

Provided is a laver-snack produced by attaching a cereal sheet to a laver sheet to obtain a double-layer sheet and then roasting the double-layer sheet, and a method of producing the laver-snack.

Claims

1. A method of preparing a laver-snack, the method comprising: applying a bonding solution to a cereal sheet; layering a layer sheet on the cereal sheet applied with the bonding solution; pressing the cereal sheet and the layer sheet to bond them together and prepare a double-layer sheet; applying oil on the double-layer sheet; and roasting the double-layer sheet applied with the oil in an oven, wherein a portion of the oven that is on the side of the cereal sheet is adjusted to 240° C. to 260° C., and a portion of the oven that is on the side of the layer sheet is adjusted to 210° C. to 230° C., wherein the cereal sheet comprises a rice powder in an amount of 1 part by weight to 100 part by weight based on 100 part by weight of starch, wherein the starch is selected from the group consisting of potato starch, sweet potato starch, tapioca starch, and a combination thereof, wherein the oil is selected from the group consisting of corn oil, soybean oil, canola oil, grape seed oil, sunflower oil, sesame seed oil, perilla seed oil, or a combination thereof, and wherein the bonding solution is only water.

2. The method of claim 1, the method comprising using a roller or a press machine when pressing the cereal sheet and the layer sheet to bond them together and prepare the double-layer sheet.

3. The method of claim 2, wherein a surface of the roller or the press machine has a specific shape or curves carved thereon to create a specific shape or curves on a surface of the double-layer sheet.

4. The method of claim 3, the method further comprising cutting the double-layer sheet before roasting it in an oven.

5. The method of claim 4, wherein the cutting is performed by roller cutting, ultrasonic vibration cutting, or laser cutting.

6. The method of claim 1, the method further comprising sprinkling seasoning on the roasted double-layer sheet.

Description

BRIEF DESCRIPTION OF THE DRAWINGS

(1) These and/or other aspects will become apparent and more readily appreciated from the following description of the embodiments, taken in conjunction with the accompanying drawings of which:

(2) FIG. 1 illustrates processes of a method of preparing a laver-snack according to an embodiment of the present invention;

(3) FIG. 2 is a schematic diagram of a laver-snack according to an embodiment of the present invention; and

(4) FIG. 3 is a schematic diagram of a laver-snack according to another embodiment of the present invention.

DETAILED DESCRIPTION

(5) Reference will now be made in detail to embodiments, examples of which are illustrated in the accompanying drawings, wherein like reference numerals refer to like elements throughout. In this regard, the present embodiments may have different forms and should not be construed as being limited to the descriptions set forth herein. Accordingly, the embodiments are merely described below, by referring to the figures, to explain aspects of the present description.

Example 1

Preparing a Laver-snack

(6) Drinking water (purified water) was suitably applied on a cereal sheet as a bonding solution, a laver sheet was layered thereon and a roller was used to attach the laver sheet to the cereal sheet to form a double-layer sheet. Thereafter, corn oil including 1 wt % of an herb extract was applied on the double-layer sheet and a bulgogi seasoning was suitably sprinkled thereon. Thereafter, the double-layer sheet was cut into a size of 4×4 cm by roller cutting. Then, a temperature of the oven was adjusted to 250° C. for a portion that is on the side of the cereal paper and 220° C. for a portion that is on the side of the laver sheet and then the double-layer sheet was passed through the oven for one minute. Also, a specially manufactured double conveyer belt was used to prevent changes in shape when the double-layer sheet passed through the oven. Thereafter, the prepared laver-snack was cooled at room temperature to complete the laver-snack.

Example 2

Preparing a Laver-snack (2)

(7) A laver-snack was produced in the same manner as in Example 1, except that the double-layer sheet was roasted by passing it for 40 seconds through a superheated steam which was set to have internal temperature of about 180° C. and the temperature of superheated steam of about 350° C.

Example 3

Preparing a Laver-snack (3)

(8) A laver-snack was produced in the same manner as in Example 1, except that 15 wt % of salt water was used as the bonding solution.

Example 4

Preparing a Laver-snack (4)

(9) A laver-snack was produced in the same manner as in Example 1, except that common drinking water including 5 wt % of concentrated lemon juice was used as the bonding solution.

Example 5

Preparing a Laver-snack (5)

(10) A laver-snack was produced in the same manner as in Example 1, except that mixed oil in which canola oil and sesame seed oil were mixed at a ratio of 5:5 was used instead of corn oil.

Example 6

Preparing a Laver-snack (6)

(11) A laver-snack was produced in the same manner as in Example 1, except that high oleic sunflower oil was used instead of corn oil as the bonding solution and an herb extract and a tea extract were mixed therein (0.2% of the sunflower oil).

Example 7

Preparing a Laver-snack (7)

(12) A laver-snack was produced in the same manner as in Example 1, except that laver sheets were attached to the upper side and the lower side of the cereal sheet to form a laver-snack having a sandwich form.

Example 8

Preparing a Laver-snack (8)

(13) A laver-snack was produced in the same manner as in Example 1, except that cereal sheets were attached to the upper side and the lower side of the laver sheet to form a laver-snack having a sandwich form.

(14) As described above, according to the one or more of the above embodiments of the present invention, the laver-snack is produced by oven roasting, and thus has a crunchy texture and has a shelf-life that is at least 1.5 times as long as a conventional laver-snack. When the laver-snack is oven roasted, the cereal sheet is roasted with the laver sheet to improve the crunchy texture and to add a unique flavor of the cereal sheet, thereby producing a flavorful laver-snack. Accordingly, unlike a conventional kimbugak that is produced by applying a glutinous rice paste layer on a laver sheet and then drying the same, the laver-snack according to an embodiment of the present invention may have a crunchy texture without hardness. More importantly, the laver-snack according to an embodiment of the present invention may have a crunchy texture without being fried in oil and thus, the laver-snack has a longer shelf-life than the conventional kimbugak produced by frying in oil. Accordingly, a laver-snack having a desired preservative quality and crunchy texture may be produced.

(15) It should be understood that the exemplary embodiments described herein should be considered in a descriptive sense only and not for purposes of limitation. Descriptions of features or aspects within each embodiment should typically be considered as available for other similar features or aspects in other embodiments.

(16) While one or more embodiments of the present invention have been described with reference to the figures, it will be understood by those of ordinary skill in the art that various changes in form and details may be made therein without departing from the spirit and scope of the present invention as defined by the following claims.