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.

What is claimed is: 
     
         1 . A laver-snack prepared by attaching a cereal sheet to a laver sheet to obtain a double-layer sheet and roasting the double-layer sheet. 
     
     
         2 . The laver-snack of  claim 1 , wherein the cereal sheet comprises about 1 part by weight to about 100 parts by weight of rice powder based on 100 parts by weight of starch. 
     
     
         3 . The laver-snack of  claim 1 , wherein the cereal sheet comprises about 2 wt % of a raw material selected from shrimps, sesame seeds, black sesame seeds, laver powder, anchovies, squids, and a combination thereof. 
     
     
         4 . The laver-snack of  claim 1 , wherein the laver-snack is prepared by applying oil to the double-layer sheet, sprinkling seasoning on the double-layer sheet and roasting the double-layer sheet. 
     
     
         5 . The laver-snack of  claim 1 , wherein the cereal sheet is attached to the laver sheet by using a bonding solution selected from water, salt water, and a sugar solution. 
     
     
         6 . The laver-snack of  claim 5 , wherein the sugar solution is a solution of a sugar selected from the group consisting of sugar, maltitol, polyglysitol, oligosaccharide, honey, and a combination thereof. 
     
     
         7 . The laver-snack of  claim 5 , wherein the bonding solution may further comprise a seasoning agent. 
     
     
         8 . The laver-snack of  claim 7 , wherein the seasoning agent is selected from the group consisting of a lemon concentrate solution, a ginger concentrate solution, a plum concentrate solution, green tea powder, a cinnamon syrup, and a combination thereof. 
     
     
         9 . The laver-snack of  claim 4  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. 
     
     
         10 . The laver-snack of  claim 9 , wherein the oil further comprises at least one selected from the group consisting of vanilla, cinnamon, butter, and a combination thereof. 
     
     
         11 . The laver-snack of  claim 9 , wherein the oil further comprises an antioxidant. 
     
     
         12 . The laver-snack of  claim 11 , wherein the antioxidant is selected from the group consisting of an herb extract, tea catechin, tocopherol, a grapefruit extract, and a combination thereof. 
     
     
         13 . The laver-snack of  claim 4 , wherein the seasoning is selected from the group consisting of sugar, salt, pepper, tumeric, wasabi, green tea, bulgogi (Korean-style barbecued beef), kimchi, tteok-bok-ki (stir-fried rice cake), lime, and a combination thereof. 
     
     
         14 . The laver-snack of  claim 1 , wherein the laver-snack is made by roasting in an oven at a temperature of about 200° C. to about 270° C., or in a superheated steam oven at a temperature of about 150° C. to about 380° C. 
     
     
         15 . A method of preparing a laver-snack, the method comprising:
 applying a bonding solution to a cereal sheet;   layering a laver sheet on the cereal sheet applied with the bonding solution;   pressing the cereal sheet and the laver sheet to bond them together and prepare a double-layer sheet;   applying oil on the double-layer sheet;   sprinkling seasoning on the applied oil; and   roasting the double-layer sheet sprinkled with the seasoning in an oven.   
     
     
         16 . The method of  claim 15 , the method comprising using a roller or a press machine when pressing the cereal sheet and the laver sheet to bond them together and prepare a double-layer sheet. 
     
     
         17 . The method of  claim 16 , 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-layered sheet. 
     
     
         18 . The method of  claim 17 , the method further comprising cutting the laver sheet sprinkled with seasoning before roasting it in an oven. 
     
     
         19 . The method of  claim 18 , wherein the cutting is performed by roller cutting, ultrasonic vibration cutting, or laser cutting.