Roasted Laver-Cereal Snack Sheet for Crunch and Longer Shelf Life
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Solution Overview
Problem
Conventional laver-snacks, such as kimbugak, have short shelf-life and hard texture due to frying, posing challenges in production and export, and can cause mouth injuries from sharp edges.
Innovation Solution
A laver-snack is produced by attaching a cereal sheet to a laver sheet to form a double-layer sheet, which is then roasted without frying, using a bonding solution, oil, and seasoning, to enhance preservative quality and texture.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Strength
If laver-snacks are fried to improve texture, then crunchy texture is achieved, but shelf-life becomes short and calories increase
Solution Approach 1:
The patent changes the cooking method from frying to roasting, altering the thermal processing parameters to achieve crunchy texture without the negative effects of frying. The roasting process at controlled temperatures provides the desired texture while extending shelf-life and reducing calories.
Solution Approach 2:
The invention uses a composite structure with cereal sheets attached to laver sheets. This composite material combination provides structural support for crunchy texture while the cereal components contribute to extended shelf-life and reduced oil absorption compared to traditional fried laver-snacks.
2Ease of manufacture
If traditional drying method is used to simplify production, then production process is simple, but cutting edges become sharp causing mouth injuries
Solution Approach 1:
The cereal sheet layer attached to the laver sheet creates a composite structure where the cereal provides a softer outer layer. This composite design maintains production simplicity while eliminating sharp edges, as the cereal coating rounds off the edges and provides a gentler texture that prevents mouth injuries.
3Productivity
If only drying is used to reduce processing steps, then production steps are reduced, but texture becomes too hard and tough to chew
Solution Approach 1:
The patent introduces roasting as an alternative to extended drying, changing the thermal processing parameter from low-temperature long-duration drying to high-temperature short-duration roasting. This parameter change maintains production efficiency while producing a crunchy yet chewable texture, avoiding the hardness associated with traditional drying methods.
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The method results in a laver-snack with improved preservative quality and crunchy texture, extending shelf-life by at least 1.5 times and avoiding the hardness of fried snacks.
Implementation Method 1
attaching a cereal sheet to a laver sheet to obtain a double-layer sheet
Implementation Method 2
roasting the double-layer sheet
Data Source
Figure 1~3
AI summary
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.