Chewable seaweed snack and its manufacturing method

Abstract

The present application provides a seaweed snack including Javan type seaweed, a binder including sugars and a gelling agent, and solid secondary ingredients. The present application also provides a method for producing a seaweed snack including the steps of mixing the binder including a mixture of sugars and a gelling agent, Javan type seaweed, and solid secondary ingredients, and forming and cooling the mixed product.

Description

[Technical Field]

[0001] The present application relates to seaweed snacks and methods for making same. [Background technology]

[0002] Nori has a higher protein content than other seaweeds, and is rich in amino acids such as alanine, aspartic acid, glutamic acid, and glycine. It is also high in dietary fiber, making it known as a healthy food. It is an excellent seaweed food with a uniform range of nutrients that are useful for preventing adult diseases, beautifying the skin, and preventing cancer.

[0003] Most seaweed snacks are made by drying the main ingredient, seaweed, and then coating the surface with seasonings or syrup, or by putting almonds or other ingredients in the center, forming them into a sandwich shape, and then deep frying them, resulting in a crispy texture.Moreover, most seaweed snack products are made in a sheet shape, which makes them prone to crumbling, and to compensate for this, they are excessively packaged, which results in high packaging costs and reduces efficiency during storage and distribution.

[0004] Recently, as consumers' demands and interest in new textures have increased, there is a need to develop a new type of seaweed snack with a new texture different from conventional seaweed snacks. In addition, there is a need to develop a seaweed snack that does not crumble easily, requires low packaging costs, reduces packaging and storage costs, and has little risk of product damage during storage and distribution. [Prior art documents] [Patent documents]

[0005] [Patent Document 1] Korean Patent Publication No. 10-2020-0059440 (May 29, 2020) Summary of the Invention [Problem to be solved by the invention]

[0006] The present application aims to provide a seaweed snack that has a new texture that is soft and chewable, breaking away from the existing crispy texture.

[0007] Another object of the present invention is to provide a method for producing the seaweed snack. [Means for solving the problem]

[0008] To solve the above-mentioned problems, the present application provides a seaweed snack comprising: (a) Javan-type seaweed; (b) a binder comprising a sugar and a gelling agent; and (c) a solid ingredient.

[0009] The present application also provides a method for producing a seaweed snack, including the steps of: mixing sugars and a gelling agent to prepare a binder; mixing the binder and Javan-type seaweed; and shaping and cooling the mixed product.

[0010] The present application will be described in detail below.

[0011] One aspect of the present application provides a seaweed snack.

[0012] The nori snack of the present invention comprises Javan-type nori seaweed; a binder comprising sugars and a gelling agent; and solid secondary ingredients.

[0013] The laver snack may have a form in which the Javan-shaped laver, binder, and solid ingredients are randomly mixed rather than being present in a fixed position. Specifically, the laver snack may have a form in which the Javan-shaped laver, binder, and solid ingredients are randomly distributed, with the solid ingredients interposed between the Javan-shaped laver. The laver snack is distinguished from a laver snack in which the solid ingredients are uniformly layered, with the solid ingredients being positioned between sheets of laver.

[0014] Furthermore, although the sizes of the laver snacks are similar, the outer shapes may be different.

[0015] The term "jaban-style laver" generally refers to laver made by frying or deep-frying laver for jaban in cooking oil. Jaban-style laver is made by washing, cutting, and drying cultivated fresh laver, and is amorphous, unlike typical sheet-shaped dried laver. The origin of jaban-style laver may be rock laver, traditional laver, or green laver. More specifically, rock laver may be the majority of the laver; for example, jaban-style laver may contain 90% or more rock laver. Because of its high rock laver content, jaban-style laver has a rough and hard texture.

[0016] The Javan-type laver may be included in an amount of 10 to 80 parts by weight, 10 to 75 parts by weight, 10 to 70 parts by weight, or 20 to 60 parts by weight based on 100 parts by weight of the total laver snack, but is not limited thereto.

[0017] The "binder" refers to a substance that is positioned between the Javan-type laver and the solid secondary ingredients, between the Javan-type laver and other Javan-type laver, and between the solid secondary ingredients, and that binds them well to maintain a certain shape.

[0018] The binder includes a sugar and a gelling agent.

[0019] The gelling agent may be any one or more selected from the group consisting of agar, gelatin, pectin, alginate, carrageenan, xanthan gum, locust bean gum, guar gum, and modified starch.

[0020] The gelling agent may be present in an amount of 0.5 to 20 parts by weight, 0.5 to 15 parts by weight, 0.5 to 10 parts by weight, 0.5 to 5 parts by weight, 3 to 30 parts by weight, 3 to 15 parts by weight, or 3 to 10 parts by weight, based on 100 parts by weight of the total seaweed snack.

[0021] When gelatin or modified starch is used as the gelling agent, it may be contained in an amount of 3 to 20 parts by weight, 3 to 15 parts by weight, 3 to 12 parts by weight, 3 to 10 parts by weight, 3 to 9 parts by weight, 6 to 20 parts by weight, 6 to 15 parts by weight, 6 to 12 parts by weight, 6 to 9 parts by weight, 9 to 20 parts by weight, 9 to 15 parts by weight, or 9 to 12 parts by weight, based on 100 parts by weight of the total seaweed snack.

[0022] When agar, carrageenan, or pectin is used as the gelling agent, it may be contained in an amount of 0.5 to 5 parts by weight, 0.5 to 4 parts by weight, 0.5 to 3 parts by weight, 0.5 to 2.5 parts by weight, 0.5 to 2 parts by weight, 0.5 to 1.5 parts by weight, 0.5 to 1.2 parts by weight, 1 to 5 parts by weight, 1 to 4 parts by weight, 1 to 3 parts by weight, 1 to 2.5 parts by weight, 1 to 2 parts by weight, 1 to 1.5 parts by weight, 1.5 to 5 parts by weight, 1.5 to 4 parts by weight, 1.5 to 3 parts by weight, or 1.5 to 2.5 parts by weight, based on 100 parts by weight of the total seaweed snack.

[0023] When the gelling agent is contained in the above range, not only can an elastic and chewy texture be realized, but also moldability and workability can be further improved.

[0024] The saccharide may be any one or more selected from the group consisting of sugar, starch syrup, maltose, glucose, liquid sugar, xylitol, sorbitol, mannitol, lactitol, polyglycitol, erythritol, maltitol, isomalt, isomaltooligosaccharide, xylooligosaccharide, fructooligosaccharide, and galactooligosaccharide.

[0025] The sugar may be contained in an amount of 10 to 40 parts by weight, 20 to 40 parts by weight, 10 to 30 parts by weight, or 20 to 30 parts by weight based on 100 parts by weight of the total seaweed snack.

[0026] The binder contains a sugar and a gelling agent, and the content of the gelling agent in the binder may be 0.01 to 5 wt%, 0.01 to 4 wt%, 0.01 to 3 wt%, 0.01 to 2 wt%, 0.01 to 1 wt%, 0.1 to 5 wt%, 0.1 to 4 wt%, 0.1 to 3 wt%, 0.1 to 2 wt%, 0.1 to 1 wt%, 0.3 to 1 wt%, 0.5 to 5 wt%, 0.5 to 4 wt%, 0.5 to 3 wt%, 0.5 to 2 wt%, 0.5 to 1 wt%, 1 to 5 wt%, 1 to 4 wt%, 1 to 3 wt%, or 1 to 2 wt%, based on the total weight of the binder. The content of the gelling agent in the binder may vary depending on the type of gelling agent.

[0027] When agar, carrageenan, or pectin is used as the gelling agent, the content of the gelling agent in the binder may be 0.01 to 0.5 wt %, 0.01 to 0.4 wt %, 0.01 to 0.3 wt %, 0.01 to 0.2 wt %, 0.01 to 0.1 wt %, 0.05 to 0.5 wt %, 0.05 to 0.4 wt %, 0.05 to 0.3 wt %, 0.05 to 0.2 wt %, or 0.05 to 0.1 wt %, based on the total weight of the binder.

[0028] When gelatin or modified starch is used as the gelling agent, the content of the gelling agent in the binder may be 0.5 to 5 wt %, 0.5 to 4 wt %, 0.5 to 3 wt %, 0.5 to 2 wt %, 0.5 to 1 wt %, 1 to 5 wt %, 1 to 4 wt %, 1 to 3 wt %, or 1 to 2 wt %, based on the total weight of the binder.

[0029] When the content of the gelling agent in the binder is within the above range, not only can an elastic and chewy texture be realized, but also moldability and workability can be further improved.

[0030] The solid secondary material may be any one or more selected from the group consisting of, but not limited to, dried nuts, dried grains, dried fruits, meat jerky, and fish jerky.

[0031] The dried nuts may be any one or more nuts selected from the group consisting of almonds, peanuts, sesame, black sesame, walnuts, and cashew nuts, but are not limited thereto.

[0032] The dried grain may be any one or more grains selected from the group consisting of brown rice, brown glutinous rice, wheat, oats, barley, rye, corn, buckwheat, millet, Job's tears, black beans, white beans, and adzuki beans, but is not limited thereto.

[0033] The dried fruit may be any one or more fruits selected from the group consisting of cranberries, strawberries, mangoes, apricots, plums, peaches, mandarin oranges, oranges, grapes, blueberries, apples, pears, bananas, persimmons, watermelons, Japanese melons, quince, tomatoes, pomegranates, melons, pineapples, kiwis, and plums, but is not limited thereto.

[0034] The meat jerky may be made from any one or more raw meats selected from the group consisting of beef, pork, lamb, goat, rabbit, chicken, duck, pheasant, turkey, and kangaroo, but is not limited thereto.

[0035] The fish jerky may be made from any one fish meat selected from the group consisting of Japanese flying squid, spear squid, sardine, dried filefish, juvenile walleye pollack, long-arm octopus, Japanese octopus, and anchovy, but is not limited thereto.

[0036] The solid secondary ingredients may be included in an amount of 1 to 75 parts by weight based on 100 parts by weight of the total seaweed snack, and specifically, may be included in an amount of 50 parts by weight or less to make the most of the properties of the seaweed, but are not limited thereto.

[0037] The mixture of the Javan-type laver, the solid secondary ingredients, and the binder may be contained in a weight ratio of 1:4 to 4:1, a weight ratio of 1:3 to 3:1, or a weight ratio of 2:3 to 3:2, but is not limited thereto.

[0038] The laver snack of the present application may have improved physical properties related to softness and chewability. Specifically, the laver snack having a lower hardness and higher cohesiveness, elasticity, and moisture content is advantageous in that it can provide a laver snack with a new texture, which is softer, more elastic, and chewable than the crispy texture of existing laver snacks.

[0039] The hardness refers to the force required to achieve a desired deformation, and in the case of seaweed snacks, a lower value indicates that the texture is softer rather than harder. The hardness of the seaweed snacks of the present application is reduced compared to seaweed snacks that do not contain a gelling agent or contain a certain amount of a gelling agent, and the measured hardness may be 5,000 to 30,000 g, 5,000 to 29,000 g, 5,000 to 25,000 g, 5,000 to 20,000 g, 10,000 to 29,000 g, 10,000 to 25,000 g, or 10,000 to 20,000 g.

[0040] The cohesiveness refers to the ability of an object to maintain its shape, and in the case of seaweed snacks, a higher value indicates that the object maintains its shape without crumbling. The cohesiveness of the seaweed snacks of the present application is increased compared to seaweed snacks that do not contain a gelling agent or contain a certain amount of a gelling agent, and the measured cohesiveness may be 0.25 or more, specifically, 0.25 to 1.0, 0.25 to 0.8, 0.25 to 0.6, or 0.25 to 0.5.

[0041] The term "springiness" refers to the tendency of an object deformed by a physical force to return to its original state after the force is removed. In the case of seaweed snacks, higher springiness indicates a stronger chewy and chewy texture. The springiness of the seaweed snacks of the present application is increased compared to seaweed snacks that do not contain a gelling agent or contain a certain amount of a gelling agent, and the measured springiness may be 65% or more, specifically, 65 to 95%, 65 to 90%, 65 to 85%, or 65 to 80%.

[0042] The moisture content refers to the moisture content of the laver in the laver snack, and a higher value is advantageous in terms of a softer texture. The moisture content of the laver in the laver snack of the present application may be 5% by weight or more, specifically, 5 to 20% by weight, 5 to 17% by weight, 5 to 15% by weight, 5 to 14% by weight, 5 to 13% by weight, 5 to 12% by weight, 5 to 10% by weight, or 5 to 9% by weight. The moisture content may be calculated by measuring the mass of the laver in the laver snack before and after leaving it at 105°C for 20 hours.

[0043] Another aspect of the present application provides a method for producing a seaweed snack.

[0044] The method for producing the laver snack of the present application includes the steps of mixing a binder containing a mixture of sugars and a gelling agent, laver type laver, and solid secondary ingredients; and shaping and cooling the mixed resultant.

[0045] The binder, sugar, gelling agent, Javan-type laver, solid sub-materials and their contents are as described above.

[0046] The step of preparing the binder may include, but is not limited to, a process of hydrating a gelling agent, mixing with a sugar, and stirring, or a process of mixing a gelling agent and a sugar, and then heating to completely dissolve the mixture. When the mixture of a gelling agent and a sugar is heated to dissolve the mixture, the process may include, but is not limited to, heating at 30°C to 100°C.

[0047] The step of molding and cooling the mixed resultant refers to a process of pouring the mixed resultant into a molding mold and solidifying it, and the molding refers to molding the mixture using a predetermined force. The cooling may be performed at room temperature or refrigerated temperature, and specifically, the cooling may be performed at room temperature for a sufficient time. [Effects of the Invention]

[0048] The seaweed snack of the present application has the effect of enhancing the soft and chewable texture, unlike conventional seaweed snacks, by adding a binder containing sugars and a gelling agent.

[0049] In addition, various textures, such as softness and chewiness, can be realized depending on the type and content of gelling agent.

[0050] The effects of the present application are not limited to those mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the following description. [Brief explanation of the drawings]

[0051] [Figure 1] 1 is a photograph of a seaweed snack produced by the method of the present application. DETAILED DESCRIPTION OF THE INVENTION

[0052] The present application will be described in detail below with reference to examples and experimental examples. However, the following examples and experimental examples are merely for the purpose of illustrating the present invention, and the content of the present invention is not limited to the following examples and experimental examples. [Example]

[0053] Seaweed snack manufacturing <Example 1-1> First, a composition for laver snacks was prepared according to the composition and blending ratio shown in Table 1 below.

[0054] Specifically, sugar, agar, refined salt, and starch syrup were mixed with water and then hydrated at 90°C to prepare a binding agent. Next, butter was melted in a frying pan, almond powder was added and fried, and then seaweed jamong (Bibigo Korean Soy Sauce Seaweed Jamong, CJ CheilJedang) was added and mixed, and the mixture was solidified with the binding agent to prepare a seaweed snack composition. The seaweed snack composition was molded using a molding frame and cooled at room temperature to complete the seaweed snack.

[0055] <Example 1-2> A composition for laver snacks and laver snacks were prepared in the same manner as in Example 1-1, except that gelatin was used instead of agar when preparing the binder.

[0056] <Comparative Example> A composition for laver snacks and laver snacks were prepared in the same manner as in Example 1-1, except that no gelling agent was added when preparing the binder.

[0057] [Table 1]

[0058] <Examples 2-1 to 2-4> A composition for laver snacks and a laver snack were prepared in the same manner as in Example 1-1, except that the proportion of agar was changed to the composition and blending ratio shown in Table 2 below.

[0059] [Table 2]

[0060] <Examples 3-1 to 3-5> The laver snack composition and laver snack were prepared in the same manner as in Example 1-2, except that the gelatin content was changed to the composition and blending ratio shown in Table 3 below.

[0061] [Table 3]

[0062] [Experimental Example 1] Confirmation of the physical properties and texture improvement effect of adding gelling agents to seaweed snacks 1-1. Analysis of texture of seaweed snacks The hardness, cohesiveness, and springiness of the laver snacks prepared in Examples 1-1, 1-2, and Comparative Example were measured using a physical property analyzer (TA.XT plus, Stable Micro Systems Ltd., UK). The measurements were carried out three times under the same conditions, and the average values ​​are shown in Table 4.

[0063] The physical property analyzer imitates the action of a person chewing twice with their mouth. The probe (cylinder metal probe) of the physical property analyzer descends vertically into the food sample from a controlled distance at a controlled speed. The probe then rises again a pre-controlled distance and descends again for a second chew. A force sensing device and transducer recognize the force applied to the measurement sample and send the data (force value, operating time, probe movement distance) to a computer. The definitions of physical property measurement terms and physical property measurement conditions are as follows:

[0064] [Definition of tissue measurement terms] Hardness refers to the force required to achieve a desired deformation, a physical property that indicates the degree to which a material is hard or soft.

[0065] Cohesiveness is the ability of an object to maintain its original shape, and refers to the strength necessary for the internal bonds that make up the shape of food.

[0066] Springiness refers to the tendency of a deformed sample to return to its original state after the force is removed.

[0067] [Measurement conditions] A cylindrical probe with a diameter of 10 mm was used under the following conditions: a speed at which the probe descended to the sample (pre-test speed) of 1.0 mm / s, a speed at which the probe penetrated into the sample after touching the surface of the sample (test speed) of 1.0 mm / s, a speed at which the probe returned to its original position after penetrating the sample (post-test speed) of 1.0 mm / s, and a strain mode of 75%.

[0068] [Table 4]

[0069] As a result, the Comparative Example, which did not contain a gelling agent, exhibited high hardness and low elasticity, resulting in a hard texture with low elasticity and cohesiveness, resulting in a crumbling texture. On the other hand, Examples 1-1 and 1-2, which contained a gelling agent, showed a significant difference in hardness due to the properties of the gelling agent, but exhibited lower hardness and higher elasticity than the Comparative Example, resulting in a softer, chewier texture. This is a texture different from that of conventional seaweed snacks.

[0070] 1-2. Sensory evaluation of the texture of seaweed snacks Sensory evaluation of texture was carried out for the seaweed snacks produced in Examples 1-1, 1-2 and Comparative Example.

[0071] Specifically, 30 trained expert panelists were given the seaweed snacks of the Comparative Example and Examples 1-1 and 1-2, and then evaluated the hardness, crispiness, and chewiness of the seaweed snacks. After each sample evaluation, the panelists rinsed their mouths with water and waited one minute before evaluating the next sample. Scores were given on a scale of 0 to 5, with higher scores indicating higher preference or strength. The results are shown in Table 5.

[0072] [Table 5]

[0073] As a result, it was confirmed that seaweed snacks made with a seaweed snack composition to which no gelling agent was added had a hard and crispy texture, whereas seaweed snacks made with a seaweed snack composition to which a gelling agent was added could be made to have a soft and chewy texture.

[0074] 1-3. Checking the moisture content of seaweed snacks The moisture content of the laver snacks prepared in Examples 1-1 and 1-2 and Comparative Example was measured. The laver portion, excluding the almonds, was placed on a weighing dish and measured in a dry oven.

[0075] Specifically, the dish containing the sample was left at 105°C for 20 hours, and the mass was measured before and after drying, and the moisture content was calculated using the following [Equation 1]. In addition, the solid content of the seaweed snack was calculated using the following [Equation 2], and the results are shown in [Table 6].

[0076] [Formula 1] Moisture content (%) = [(mass of weighing dish and sample before drying) - (mass of weighing dish and sample after drying)] / sample mass × 100 [Formula 2] Solid content (%) = 100 - moisture content (%)

[0077] [Table 6] As a result, although the moisture contents of Example 1-1 and Comparative Example are similar and there is a relative difference in moisture content between Example 1-2, there is no significant difference in the hardness and firmness shown in [Table 4] and [Table 5] due to moisture content, which indicates that the moisture content of each laver composition does not affect the physical properties.

[0078] [Experimental Example 2] Confirmation of the effect of adding agar on improving the texture and mouthfeel of seaweed snacks 1-1. Analysis of texture of seaweed snacks The texture of the laver snacks prepared in Examples 2-1 to 2-4 was evaluated in the same manner as in Experimental Example 1-1, and the results are shown in Table 7.

[0079] [Table 7]

[0080] As a result, it can be seen that hardness increases as the gelling agent content increases. Cohesiveness shows similar values ​​except for Example 2-1. Springiness shows an increase as the gelling agent content increases. From this, it can be seen that when a certain amount of agar is used, hardness and cohesiveness show similar values, and springiness increases as the agar content increases. Furthermore, looking at the values ​​for Example 2-1, it can be seen that the strength of binding the seaweed and the raw material is weak due to the low content of gelling agent, which is why the overall values ​​show differences from Examples 2-2, 2-3, and 2-4.

[0081] 2-2. Measurement of moisture content of seaweed snacks The moisture content of the laver snacks prepared in Examples 2-1 to 2-4 was measured and calculated in the same manner as in Experimental Example 1-3. The results are shown in Table 8.

[0082] [Table 8]

[0083] As a result, it was shown that the moisture content of the seaweed contained in the seaweed snacks to which agar was added as a gelling agent was 9.16 to 11.69% by weight, and it can be seen that when the moisture content of the seaweed is within this range, the seaweed contained in the seaweed snacks has a soft texture.

[0084] [Experimental Example 3] Confirmation of the effect of adding gelatin on improving the texture and mouthfeel of seaweed snacks 3-1. Measurement of texture of seaweed snacks The texture of the laver snacks prepared in Examples 3-1 to 3-5 was evaluated in the same manner as in Experimental Example 1-1, and the results are shown in Table 9.

[0085] [Table 9]

[0086] As a result, it can be seen that the hardness value decreases as the gelling agent content increases. This is because there are differences in the moisture ratio among the Examples due to the hydration of gelatin, and as shown in the results of Table 9, it is believed that the hardness decreases as the moisture content increases. It can be seen that the cohesiveness value increases as the gelling agent content increases. As can be seen from the results of Table 9, the springiness value also increases as the gelling agent content increases. This shows that as the gelatin content increases, the hardness decreases and the cohesiveness and springiness increase, resulting in a chewy and chewy texture.

[0087] 3-2. Measurement of moisture content of seaweed snacks The moisture content of the laver snacks prepared in Examples 3-1 to 3-5 was measured and calculated in the same manner as in Experimental Example 1-3. The results are shown in Table 10.

[0088] [Table 10]

[0089] As a result, it was shown that the moisture content of the seaweed contained in the seaweed snacks to which gelatin was added as a gelling agent was 5.78 to 13.46% by weight, and it was found that when the moisture content of the seaweed is within this range, the seaweed contained in the seaweed snacks has a soft texture.

[0090] From the above examples, it appears that the laver snacks prepared without or with a low amount of gelling agent have a texture that is less elastic, less cohesive, and less binding power, resulting in a crumbled texture, while the higher the gelling agent content, the more elastic and chewy the texture becomes. Furthermore, depending on the characteristics of each gelling agent, when gelatin is used, it is suitable for providing a strong elasticity and a more chewy texture, and agar is suitable for providing both a soft texture and a chewy texture.

[0091] This shows that by using various gelling agents, it is possible to produce chewy seaweed snacks with various textures, which show clear differences in physical properties compared to seaweed snacks to which no gelling agents are added.

Claims

1. 1. A seaweed snack comprising: (a) Javan-type seaweed; (b) a binder comprising a sugar and a gelling agent; and (c) a solid secondary ingredient, The Javan type laver is made by frying or deep-frying laver cut into irregular shapes. The gelling agent includes agar or gelatin, The agar is contained in an amount of 1 to 5 parts by weight based on 100 parts by weight of the total seaweed snack; The gelatin is contained in an amount of 3 to 20 parts by weight based on 100 parts by weight of the total amount of the seaweed snack.

2. The seaweed snack according to claim 1, wherein the Javan-shaped seaweed is seaweed including rock seaweed processed into a Javan shape.

3. The seaweed snack of claim 1, wherein the gelling agent further comprises any one or more selected from the group consisting of pectin, alginate, carrageenan, xanthan gum, locust bean gum, guar gum, and modified starch.

4. 2. The seaweed snack according to claim 1, wherein the sugar is at least one selected from the group consisting of sugar, starch syrup, maltose, glucose, xylitol, sorbitol, mannitol, lactitol, polyglycitol, erythritol, maltitol, isomalt, isomaltooligosaccharides, xylooligosaccharides, fructooligosaccharides, and galactooligosaccharides.

5. The seaweed snack according to claim 1, wherein the sugar is contained in an amount of 20 to 40 parts by weight based on 100 parts by weight of the total seaweed snack.

6. 2. The seaweed snack of claim 1, wherein the solid secondary material is at least one selected from the group consisting of dried nuts, dried grains, dried fruits, meat jerky, and fish jerky.

7. The seaweed snack according to claim 1, wherein the solid secondary material is contained in an amount of 1 to 75 parts by weight based on 100 parts by weight of the total seaweed snack.

8. The seaweed snack according to claim 1, wherein the mixture of Javan-type seaweed, solid secondary ingredients, and binder is contained in a weight ratio of 1:4 to 4:

1.

9. The seaweed snack according to claim 1 , wherein the seaweed snack has a moisture content of 5% by weight or more.

10. The seaweed snack has an elasticity of 65% or more; The seaweed snack according to claim 1, wherein the elasticity is measured using a TA.XT plus physical property analyzer (Stable Micro Systems) under the following measurement conditions. (i) Probe: cylindrical probe with a diameter of 10 mm; (ii) Speed ​​at which the probe descends to the sample (pre-test speed): 1.0 mm / sec; (iii) The speed at which the probe penetrates into the sample after touching the surface of the sample (test speed): 1.0 mm / sec; (iv) Speed ​​at which the probe returns to its original position after penetrating the sample (post-test speed): 1.0 mm / sec; (v) Target mode of the probe: strain mode (distance); (vi) Distance that the probe penetrates into the sample after touching the surface of the sample (deformation rate): 75%

11. The seaweed snack has a hardness of 5,000 g to 30,000 g; The seaweed snack according to claim 1, wherein the hardness is measured using a TA.XT plus physical property analyzer (Stable Micro Systems) under the following measurement conditions. (i) Probe: cylindrical probe with a diameter of 10 mm; (ii) Speed ​​at which the probe descends to the sample (pre-test speed): 1.0 mm / sec; (iii) The speed at which the probe penetrates into the sample after touching the surface of the sample (test speed): 1.0 mm / sec; (iv) Speed ​​at which the probe returns to its original position after penetrating the sample (post-test speed): 1.0 mm / sec; (v) Target mode of the probe: strain mode (distance); (vi) Distance that the probe penetrates into the sample after touching the surface of the sample (deformation rate): 75%

12. The seaweed snack has a cohesiveness of 0.25 or more; The seaweed snack according to claim 1, wherein the cohesiveness is measured using a TA.XT plus physical property analyzer (Stable Micro Systems) under the following measurement conditions. (i) Probe: cylindrical probe with a diameter of 10 mm; (ii) Speed ​​at which the probe descends to the sample (pre-test speed): 1.0 mm / sec; (iii) The speed at which the probe penetrates into the sample after touching the surface of the sample (test speed): 1.0 mm / sec; (iv) Speed ​​at which the probe returns to its original position after penetrating the sample (post-test speed): 1.0 mm / sec; (v) Target mode of the probe: strain mode (distance); (vi) Distance that the probe penetrates into the sample after touching the surface of the sample (deformation rate): 75%

13. Mixing a binder containing a mixture of sugars and a gelling agent, laver-type seaweed, and solid sub-ingredients; and forming the mixed product into a shape and cooling it; The Javan type laver is made by frying or deep-frying laver cut into irregular shapes. The gelling agent includes agar or gelatin, The agar is contained in an amount of 1 to 5 parts by weight based on 100 parts by weight of the total seaweed snack; The method for producing the laver snack, wherein the gelatin is contained in an amount of 3 to 20 parts by weight based on 100 parts by weight of the total laver snack.

14. The method for producing a seaweed snack according to claim 13, wherein the binder is produced by hydrating a gelling agent and mixing it with a sugar.

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