This technology involves a method for producing seaweed snacks by applying a liquid adhesive mixture of oligosaccharides, soy sauce, and stevia to a sheet of seaweed, layering another sheet on top, and pressing them together with a 160–190°C heat press for 2–10 seconds. This process creates a crispy snack through brief heat-pressing, eliminating the need for deep-frying or lengthy drying.
Traditional seaweed snacks (gim-bugak) require coating with glutinous rice paste, sun-drying for half a day to several days, and deep-frying. This makes them susceptible to spoilage depending on the weather, and even using food dehydrators takes 3–5 hours at 70°C, hindering mass production. Furthermore, deep-frying increases fat and saturated fat intake, poses risks of burns and fires during production, and leads to poor shelf life due to oil rancidity.
This technology uses a mixture of oligosaccharides (such as isomalto-oligosaccharides or fructo-oligosaccharides), soy sauce, and stevia in a weight ratio of 1 : 0.2–0.8 : 0.001–0.1. Applying only 0.3–0.8 g per 20 cm² of seaweed provides both adhesion and seasoning. Nuts like sesame seeds, peanuts, almonds, walnuts, cashews, or pistachios can also be inserted between the sheets. By avoiding sugar or high-fructose corn syrup, the snack is lower in calories. Suitable for export snacks, convenience store appetizers, and low-fat children's snacks, this method significantly increases production speed and ensures a long-lasting, light, and crispy texture without the risk of oil rancidity.
This invention was developed with support from the Ministry of Education for the localization of seaweed snack intermediate materials.
N/A
