KR101750247B1 - Laver snack using dried laver and method for preparation thereof - Google Patents

Abstract

The present invention relates to a kim snack using a voluntary dried laver and a method for producing the same, the method comprising the steps of: (A) (B) preparing a primary kneaded product having a viscosity of 300 to 350 Pa · s; (C) mixing the roasted sprinkled dried laver and the primary batter to make a first molten mixture; (D) drying the first molten irregular dried laver; And (E) mixing the dried volatile dry laver with a secondary batter having a viscosity of 400 to 500 Pa · s to make a second molten mixture, thereby making a snack using the laver, which is difficult to be snacked by loosening It is a new type of snack with a unique flavor and crispy texture.

Description

[0001] The present invention relates to a laver snack using dried laver and a method for preparing the same,

The present invention relates to a new type of snack, which is made by using a kimchi which is difficult to be snacked and is free from cracks and has a unique taste and crispy texture, and a method for producing the same.

Kim ( Porphyra yezoensis ) is a seaweed of purple rhododendrons, and is the most produced seaweed in Korea, along with seaweed and sea tangle. Domestic seaweed production is steadily increasing every year, and the production of seaweed and seaweed in the last 5 years is a highly economical fishery resource that accounts for 60 ~ 70% of total seaweed production.

In particular, in the case of Kim, seaweed, which is the most abundant seaweed produced by overtaking seaweed production in 2012, has been selected as an export strategy item for preoccupation with the well-being craze, .

The kinds of Kim which are mainly cultured in Korea are classified into general Kim and Daejung. The above-mentioned protrusion is representative of the protrusion of the temple and the protrusion of the wing.

Kim is used mainly in the form of dried laver and seasoned laver. In addition to the above-mentioned forms, Kimbuchi, Kimjaban, Kim soup, Kim seasoning, Kim instant soup and so on have been developed, but they are processed in the form of dried laver and seasoned laver.

The dried laver is divided into two types, a plate-like shape and a palm-shaped shape. Most of them are plate-shaped. The sauce is a side dish that is stored for a long time.

Although it is easier to develop new processed products for various applications because it is more volatile than the above-mentioned plate type, and it is possible to create a volume feeling because it is possible to create a voluminous feeling. However, up to now, a one-dimensional product It is only in development.

In addition, since Kim is one of the expensive raw materials of more than 50 won per gram and is used as a snack for other countries except Japan, it is necessary to increase the consumption of Kim and to increase the export by decreasing the unit price, The development of processing products of the present invention is in urgent need.

Therefore, there is a need for a new type of processed food that takes into consideration the inherent flavor and crunchy texture of Kimchi while maintaining its unique shape using the dried Kimchi which is not the conventional Kimchi type.

If a new type of processed food is developed by using the above-mentioned voluntary dried laver, it is possible to solve the excessive production of laver, promote export increase and consumption, thereby increasing the value added of the laver to enhance the economic efficiency, .

Korea Patent No. 0699225 Korean Patent No. 0442546

It is an object of the present invention to provide a new type of Kim snack having a unique flavor and crispy texture using a kimchi which is difficult to be snacked.

Another object of the present invention is to provide a method for manufacturing the Kim snack.

In order to accomplish the above object, the present invention provides a method of manufacturing a Kim snack, comprising the steps of: (A) (B) preparing a primary kneaded product having a viscosity of 300 to 350 Pa · s; (C) mixing the roasted sprinkled dried laver and the primary batter to make a first molten mixture; (D) drying the first molten irregular dried laver; And (E) mixing the dried volatile dry laver with a second kneaded product having a viscosity of 400 to 500 Pa · s to make a second molten mixture.

(F) drying the second molten irregular dried laver after step (E), and (G) drying the dried laver laver in step (F) to a viscosity of 400 to 500 Pa.s And a step of mixing the second batter and adding the third butter can be added.

The roasted sprinkled dried laver prepared in the step (A) may be coated with a coating liquid having a sugar content of 12 to 15 brix. The coating solution may be a mixture of honeycomb powder and oligosaccharide at a weight ratio of 1: 0.2-0.7.

A step of forming the first molten irregular dried laver may be added between the steps (C) and (D), wherein the first laid laver has a diameter of 0.5-1.5 cm .

In step (A), the sprouted dried laver may be roasted at 180 to 250 ° C for 1 to 10 minutes.

In step (A), the moisture content of the roasted sprinkled dried laver may be 1.2 to 2.0%.

In the above steps (B), (E) and (G), the primary and secondary kneaded products comprise 5 to 20 parts by weight of rice flour, 3 to 15 parts by weight of starch, and 1 to 10 parts by weight of an expanding agent per 100 parts by weight of wheat flour It may be made of dough powder.

In step (C), the roasted sprinkle dried laver and the first batter may be mixed in a weight ratio of 1: 3 to 6.

In the above steps (C), (E) and (G), the primary to tertiary tap water may be carried out at 170 to 190 ° C for 70 to 120 seconds.

In the step (D), the drying may be performed by allowing the first dried molten irregular dried laver to stand in a drying oven at 40 to 60 ° C for 50 to 70 minutes.

The volatile dry laver and the secondary batter dried in the step (E) may be mixed in a weight ratio of 1: 0.4 to 0.7.

The drying in the step (F) may be carried out by allowing the second dried molten irregular dried laver to stand in a drying oven at 40 to 60 ° C for 20 to 40 minutes.

The volatile dry laver dried in step (G) and the secondary batter may be mixed in a weight ratio of 1: 0.1 to 0.3.

After the step (E) or (G), 5 to 20 parts by weight of a seasoning additive may be added to 100 parts by weight of the sprinkled dried sprouted dried prawn. The seasoning additive may be a pizza flavor powder or a barbeque flavor powder.

To achieve the above and other objects, the present invention provides a kim snack using a voluntary dried laver, which is prepared by applying a batter to a roasted laver and drying it three times.

The above three treatments can be respectively applied with the kneaded product before the heat treatment.

The viscosity of the kneaded product to be applied before the primary melt-kneading treatment is 300 to 350 Pa · s, and the viscosity of the kneaded product to be applied before the secondary and tertiary melt-kneading may be 400 to 500 Pa · s.

The moisture content of the dried roasted dried laver may be 1.2 to 2.0%.

The kim snack of the present invention is a new form which is excellent in taste and crispy texture of kim while maintaining the shape of a voluntary shape using a kimchi which is difficult to be snacked by the present invention. The kimchi snack is not only a taste of foreigners who take Kim as a snack, It can meet the tastes of Korean and Japanese people.

In addition, the kim snack of the present invention has a weight equivalent to about seven times the weight of the dry type kimchi, and the volume of the kimchi snack is larger than that of the dry type kimchi. Therefore, by promoting consumption of Kim and increasing exports, Kim's processing industry can be developed by increasing the added value of Kim.

1 is a flowchart illustrating a process for manufacturing a kim snack according to an embodiment of the present invention.
2 is a photograph of a Kim snack prepared according to an embodiment of the present invention.

The present invention relates to a new type of Kim snack which is made by using a kimchi which is difficult to be snacked and which is free from cracks and has a unique taste and crispy texture, and a method for producing the same.

Hereinafter, the present invention will be described in detail with reference to Fig.

As shown in FIG. 1, the method of manufacturing a kim snack using the voluntary dried laver of the present invention comprises the steps of (A) roasting a sprouted dried laver while heating it; (B) preparing a primary kneaded product having a viscosity of 300 to 350 Pa · s; (C) mixing the roasted sprinkled dried laver and the primary batter to make a first molten mixture; (D) drying the first molten irregular dried laver; And (E) mixing the dried volatile dry laver with a second kneaded product having a viscosity of 400 to 500 Pa · s to secondarily melt the mixture. (F) drying the second molten irregular dried laver after step (E); and (G) drying the dried laver laver in step (F) and having a viscosity of 400 to 500 Pa · s A second step of kneading the second kneaded product to add the third kneading step.

First, in step (A), the dried fish is roasted while heating the dried fish in order to prevent texture and texture from deteriorating even when the batter is removed. In addition, when the roasted non-roasted laver is used, the place where the paste is not applied occurs in some places. When the roasted laver is roasted as described above, the roasted water is evenly buried in the roasting well and the roast and the paste are well adhered.

The voluminous dried laver means unmeasured laver in a form that is unlike plate-like laver.

Said volatile dried laver is roasted (roasting) at 180 to 250 ° C, preferably 190 to 200 ° C for 1 to 10 minutes, preferably for 4 to 5 minutes.

If the roasting temperature of the sprout-type dry roasting is lower than the lower limit, if the roasted fish is not removed and the paste is applied, it may become damp again and the roasted rice may not be well adhered. If the roasting temperature is above the upper limit, It may be deteriorated and become hardened after the water is spouted, so that the texture may be deteriorated.

In addition, when the time for roasting the sprouted dried laver is less than the lower limit, the roasted laver is not removed and the dough can be dampened again. If the roasting time is above the upper limit, the roasting gradually changes from green to brown, The appearance may be deteriorated.

The moisture content of the fried roasted dried laver is 1.2 to 2.0% and the moisture content is lower than that of the ordinary dry laver (10.8%) and the roasted laver (5.9%), and the moisture content is low Even if water is applied, it does not get damp.

In addition, the roasted sprinkle-dried laver is coated with a coating liquid, thereby improving the texture and crisp texture of the kim snack and adjusting the taste of foreigners.

The coating liquid has a sugar content of 12 to 15 ° brix, specifically, a mixture of honey powder and oligosaccharide at a weight ratio of 1: 0.2-0.7, preferably 1: 0.5-0.6. When the content of oligosaccharide is lower than the lower limit, the taste may be lowered. If the content of oligosaccharide is higher than the upper limit, the kim snack may become hard.

Next, in the step (B), a primary kneaded product having a viscosity of 300 to 350 Pa · s is prepared.

Generally, it is very difficult to apply (knead) the dough water to the kimchi, because when the dough water is added to the Kimchi dough, the kimchi is dissolved in the dough and the dough can not be formed into a snack shape. It does not.

Therefore, in the present invention, the dough powder for preparing the dough is mixed with the flour wheat flour, the rice flour, the starch and the swelling agent, and the viscosity of the kneaded dough is controlled so that the kneaded dough is easily smoothed Respectively.

The dough powder may further comprise 5 to 20 parts by weight of rice flour, 3 to 15 parts by weight of starch and 1 to 10 parts by weight of an expanding agent, and 0.5 to 3 parts by weight of a refined salt, based on 100 parts by weight of the flour pulp.

If the content of rice flour is less than the lower limit of 100 parts by weight of wheat flour, the texture of the kim snacks may deteriorate. If the rice flour exceeds the upper limit, the crispy texture of the kim snacks may deteriorate. If other flour such as corn flour, soybean flour, or brown rice flour is used instead of rice flour, the kneading water is not evenly applied to the dried rice gruel, and the adhesion force with the dried rice gruel is low and the texture is deteriorated. desirable.

Further, when the content of starch, swelling agent and tablet salt is out of the above range with respect to 100 parts by weight of the flour bulking power, taste and formability may be deteriorated.

The viscosity of the primary kneaded product is excellent in the sensibility, and it is not only possible to make the roasted spindle-shaped dried roast into a lump so as to be able to be processed by heating, but also to have a viscosity of 300 ~ 350 Pa · s. When the viscosity of the primary batter is lower than the lower limit, the roasted potato-like steaming roasted in the batter is partially loosened and can not be heated. If the viscosity is above the upper limit, the batter is thickly applied, As time goes on, it becomes damp and taste may be deteriorated.

Next, in the step (C), the roasted sprinkle-dried laver prepared in the step (A) and the primary batter made in the step (B) are mixed and subjected to a primary fermentation.

The roasted potato-shaped dried laver and the primary batter are mixed at a weight ratio of 1: 3 to 6, preferably 1: 4 to 5. When the weight ratio of the first kneaded product is less than the lower limit based on the roasted spoon-shaped dry laver, it is scattered in a small size without being lumpy during the hot-water treatment. If the weight ratio exceeds the upper limit, roasted, May not be easy.

The above-mentioned primary melt is performed at 170 to 190 ° C, preferably at 170 to 180 ° C for 70 to 120 seconds, preferably 80 to 90 seconds.

If the temperature is lower than the lower limit, the texture may be deteriorated. If the temperature is higher than the upper limit, the taste of the snack becomes strong and the color of the snack is dark and dark. If the treatment time is less than the lower limit of the above mentioned range, the kimchi snack may not be fully cooked, resulting in poor texture. If the treatment time exceeds the upper limit value, the kimchi snack may be carbonized and the texture may be hard.

When the batter is dipped into the usual voluptuous dried laver, the dry laver absorbs the moisture of the batter quickly, which makes it difficult to process the hot rolled laver. Therefore, roasted sprinkled dried laver is used, and the water of the present invention is prevented from being supplied to the laver by using the kneaded product of the present invention as much as possible, and the roasting process is repeated twice or more.

Further, since the appearance of the above-mentioned primary hot water treatment is closer to frying rather than snacking, it is preferable to perform the hot water treatment again.

The above-mentioned first molten dried dried laver is cut (molded) so as to have a diameter of 0.5 to 1.5 cm in order to improve crispy texture and texture, and is applied to the next step. When the diameter of the shaped volumetrically dried laver is less than the lower limit, the original taste of the laver disappears and the kim snack can be hardened after the subsequent hot water treatment. If the diameter exceeds the upper limit, the Kim snack becomes damp again .

Next, in step (D), in order to improve crisp texture and flavor of the first molten sprinkled dried laver, and to remove the acid patch, the oil and moisture contained in the first molten dried laver And dried.

The drying is carried out in a drying oven at 40 to 60 DEG C for 50 to 70 minutes, preferably 50 to 60 minutes.

When the drying temperature and / or the time is less than the lower limit, the water content of the kim snack is so high that it can not be used as a snack and its functionality may be deteriorated. If the drying temperature and / or time is above the upper limit, there is no change in moisture content and sensory properties.

Next, in the step (E), the volatile dry laver dried in the step (D) and the secondary kneaded product having a viscosity of 400 to 500 Pa · s are mixed to be secondarily boiled.

The dough powder used in the secondary dough used in the step (E) is the same as the dough powder of the primary dough, and the viscosity is different.

The viscosity of the secondary batter is preferably 400 to 500 Pa · s, which is a viscosity at which the kneaded product is coated so as to surround the surface of the dried irregular dried kimchi in step (D) to improve crispy texture. If the viscosity of the secondary batter is lower than the lower limit, the appearance of the kim snack may be deteriorated. If the viscosity of the secondary batter is above the upper limit, the original flavor may disappear and the crispy texture may deteriorate.

The volatile dry laver and the secondary batter dried in the step (D) are mixed at a weight ratio of 1: 0.4 to 0.7, preferably 1: 0.5 to 0.6. When the weight ratio of the second batter is less than the lower limit based on the dried volumetric dried steaming, it is carbonized and hardened when the second cooking is performed. If the weight is higher than the upper limit, the original taste of Kim may disappear.

The temperature and time in the second hot water treatment are the same as those in the first hot water treatment.

In the secondary hot water treatment, the appearance is close to the snack, but the crispy texture is not excellent.

Next, in step (F), in order to improve crisp texture and flavor of the second molten sprinkled dried laver and to remove the acid patch, the oil and moisture contained in the second laundered dried laver And dried.

The drying is carried out in a drying oven at 40 to 60 DEG C for 20 to 40 minutes, preferably 20 to 30 minutes.

When the drying temperature and / or the time is less than the lower limit, the moisture content of the kim snack may be increased and the functionality may be lowered. If the drying temperature and / or the time is above the upper limit, there is no change in the moisture content and the sensory properties.

Next, in the step (G), the volatile dry laver dried in the step (F) and the secondary kneaded product having a viscosity of 400 to 500 Pa · s are mixed and the third molten mixture is added.

The volatile dry laver and the secondary batter dried in step (F) are mixed at a weight ratio of 1: 0.1 to 0.3, preferably 1: 0.2 to 0.3. If the weight ratio of the secondary kneaded product is less than the lower limit based on the volatile dry kimchi dried in step (F), the carbonized product is carbonized during the third hot water treatment. If the weight ratio is above the upper limit value, .

The temperature and time in the third hot water treatment are the same as those in the first hot water treatment.

During the third hot-water treatment, the appearance is close to the snack, and crispy texture and taste are excellent.

After the final water-boiling treatment (secondary or tertiary treatment), 5 to 20 parts by weight, preferably 8 to 12 parts by weight of a seasoning additive is added to 100 parts by weight of the water-treated volatile dry laver, It is possible to provide a proper Kim snack.

The seasoning additive is preferably a pizza flavor powder or a barbecue flavor powder, and is more favorable to foreigners than a kim snack to which a seasoning additive is added than a seasoning additive-free seasoning additive.

The kim snack (FIG. 2) prepared by the above-described preparation method is excellent in texture and crispy texture, and can maintain the original flavor of Kim while not becoming fishy.

It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the present invention. Such variations and modifications are intended to be within the scope of the appended claims.

Production Example 1. Preparation of the first batter

100 parts by weight of wheat flour, 12.3 parts by weight of rice flour, 8.7 parts by weight of corn starch, 2.5 parts by weight of baking powder as an expanding agent and 1.2 parts by weight of purified salt were mixed to prepare a primary kneaded product having a viscosity of 320 Pa · s.

Production Example 2. Preparation of Secondary Dough

A second kneaded product having a viscosity of 450 Pa · s was prepared in the same manner as in Preparation Example 1,

Production Example 3. Preparation of primary batter

Prepared in the same manner as in Preparation Example 1 except that corn flour was used instead of rice flour to prepare a primary batter.

Production Example 4. Preparation of the first kneaded product

A first kneaded product having a viscosity of 400 Pa · s was prepared in the same manner as in Preparation Example 1 except that the viscosity was increased.

Example 1. Two-time hot water treatment

The mixture was stirred at 200 ° C for 5 minutes and then mixed with the primary batter prepared in Preparation Example 1 at a weight ratio of 1: 5. Then, During the first molten. The above-mentioned first molten irregular dried laver was cut by hand to have a diameter of 1 cm, dried in a drying oven at 50 ° C for 60 minutes, and then dried and dried to prepare a second kneaded product Were mixed at a weight ratio of 1: 0.5 and the mixture was boiled for 90 seconds at a temperature of 180 占 폚 to form a kim snack.

Example 2. 3 times hot water treatment

The second dried irregular dried laver prepared according to Example 1 was dried in a drying oven at 50 ° C for 30 minutes and then dried irregular dried laver and the second laver prepared in Preparation Example 2 were mixed at a ratio of 1: 0.2 And the mixture was heated at 180 占 폚 for 90 seconds to obtain a kim snack.

Comparative Example 1

The same procedure as in Example 1 was conducted except that the volatile dried laver was used without roasting to prepare a kim snack.

Comparative Example 2

A kim snack was prepared in the same manner as in Example 1 except that the primary batter prepared in Preparation Example 3 was used instead of the primary batter prepared in Preparation Example 1.

Comparative Example 3

A kim snack was prepared in the same manner as in Example 1 except that the primary batter prepared in Preparation Example 4 was used instead of the primary batter prepared in Preparation Example 1.

Comparative Example 4

The same procedure as in Example 1 was carried out except that the process of drying the voluntary dried laver with the first molten bath and drying with a drying oven was omitted to prepare a kim snack.

Comparative Example 5

The same procedure as in Example 1 was carried out except that the sprouted dried steaming was immediately followed by a second steaming treatment (two successive treatments of hot water treatment) without mixing with the second kneading water after the first steaming treatment to prepare a kim snack.

<Test Example>

Test Example  1. Moisture content measurement

3 g of Kim snack prepared according to the examples and comparative examples were repeatedly measured three times with a moisture meter (MB45 Moisture Analyzer, Ohaus, USA) and the results are shown in Table 1 below. The measurement temperature is 128 ° C and the measurement time is within 3 minutes.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Moisture content
(%) 4.34 ± 0.51 4.51 ± 0.27 10.87 ± 0.62 4.38 ± 0.28 8.76 ± 0.36 13.41 + - 0.81 8.41 + - 0.54

Normally snacks should be less than 5% moisture content, and easy to preserve and good texture. As shown in Table 1 above, the Kim snacks prepared according to Examples 1 and 2 of the present invention had a moisture content of 5% or less and a moderate moisture content as a snack, while Comparative Examples 1, 3 to 5 had a moisture content It was so easy to get damp that it was difficult to use it as a snack.

Test Example  2. Measurement of texture

Texture analysis XT - Plus instrument was used and the probe was SMSP / 25φ. Specific measurement conditions are as follows.

<TA Setting>

- Pre-Test Speed 5.0 mm / sec

- Test Speed 1.0 mm / sec

- Post-Test Speed 1.0 mm / sec

- Target Mode (Strain)

- Strain 30%

- Time (Time) 2 sec

- Trigger Type Auto (force)

- Trigger Force 5.0g

- Tare Mode Auto

- Adi. Option (AD. Option) On

- TA Calibrate - Height (TA Calibrate - Height)

- Return Distance 30 mm

- Return Speed 10 mm / sec

Contact Force 1

- Sample Size 20 * 20 * 20 mm. The measured values are shown in Table 2 below. The texture of the Kim snacks prepared in the examples and the comparative examples was measured using a snack over 1 day after the preparation of Kim snacks.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Hardness 1841.27 1896.34 1359.26 1421.07 2407.15 1215.62 2215.68 Coherence 0.84 0.86 0.61 0.63 0.87 0.55 0.58 Chewiness 2456.41 2538.11 1843.28 2011.06 2143.81 1713.56 1721.43

As shown in Table 2 above, it was confirmed that the Kim snacks prepared according to Examples 1 and 2 of the present invention had better hardness, cohesiveness and chewiness than those of Comparative Examples 1 to 5.

Test Example 3. Sensory Test

The kimchi snacks prepared according to the examples and comparative examples were subjected to a sensory test by 10 panelists having a sensory test history of 3 years or more in the food-related field and measured by a 9-point scale method (as the degree was larger, 9 points) , And it is shown in Table 3 below.

- Appearance, taste, incense, texture and general preference: 1 point = very bad, 5 points = very good.

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Exterior 7.3 7.9 7.3 5.1 6.4 6.7 4.5 flavor 6.8 7.6 4.2 3.5 4.6 4.0 3.0 incense 7.8 7.8 3.8 5.9 6.2 5.1 5.3 Texture 6.5 7.8 3.9 3.2 3.9 3.5 2.4 Comprehensive preference 6.4 7.9 4.2 3.5 5.1 4.8 3.1

As shown in Table 3 above, it was confirmed that the Kim snacks prepared according to Examples 1 and 2 of the present invention are superior in appearance, taste, flavor, texture and overall acceptability to those of Comparative Examples 1 to 5.

Particularly, in Comparative Example 1, it was confirmed that the flavor and texture were low and the fishy smell was abundant when used without frying the sprouted dried laver; In Comparative Example 2, the kneaded product with corn flour instead of rice flour was used, and the kneaded product was not adhered to the kneaded product. Comparative Example 3 confirmed that a damp snack was obtained using a primary kneaded product having a high viscosity; In Comparative Example 4, a kim snack was prepared without drying, and it was confirmed that there was no crispy texture, poor taste, and an acid patch; The kim snack prepared according to Comparative Example 5 was found to be carbonized on the inside and damp in the inside.

Claims (23)

(A) a step of roasting a spatula-shaped dry steam while heating;
(B) preparing a primary kneaded product having a viscosity of 300 to 350 Pa · s;
(C) mixing the roasted sprinkled dried laver and the primary batter to make a first molten mixture;
(D) drying the first molten irregular dried laver; And
(E) mixing the dried volatile dry laver with a secondary kneaded product having a viscosity of 400 to 500 Pa · s to make a second molten mixture,
Wherein the first and second kneaded products are made of kneaded powder comprising 5 to 20 parts by weight of rice flour, 3 to 15 parts by weight of starch and 1 to 10 parts by weight of an expanding agent per 100 parts by weight of wheat flour. &Lt; / RTI &gt; [2] The method of claim 1, wherein the moisture content of the dried roasted roasted roast in step (A) is 1.2 to 2.0%. delete delete The method of claim 1, further comprising, after step (E), (F) drying the second molten irregular dried laver, and (G) drying the dried laver laver in step (F) To 500 Pa · s, and adding a third molten mixture to the mixture. [7] The method of claim 1, wherein the dried roasted roasted steaming roast in step (A) is coated with a coating solution having a sugar content of 12 to 15 degrees brix. [7] The method according to claim 6, wherein the coating liquid is prepared by mixing honeycomb and oligosaccharide at a weight ratio of 1: 0.2-0.7. The method according to claim 1, further comprising a step of forming between the step (C) and the step (D) a step of shaping the first molten irregular dried laver . The method according to claim 8, wherein the first molten irregular dried laver is shaped so that its diameter becomes 0.5 to 1.5 cm. [7] The method according to claim 1, wherein in step (A), the sprouted dried laver is roasted at 180 to 250 DEG C for 1 to 10 minutes. delete [3] The method of claim 1, wherein the roasted sprinkled dried laver and the first batter are mixed at a weight ratio of 1: 3 to 6 in the step (C). 6. The process according to any one of claims 1 to 5, wherein the primary to tertiary tap water is carried out at 170 to 190 DEG C for 70 to 120 seconds in the steps (C), (E) and (G) Preparation method of Kim snack using. The method according to claim 1, wherein drying in step (D) is carried out by allowing the dried irregular dried laver, which is firstly molten in a drying oven at 40 to 60 ° C, to stand for 50 to 70 minutes. A method for manufacturing a kim snack. [2] The method of claim 1, wherein the volatile dry laver and the secondary laver dried in step (E) are mixed in a weight ratio of 1: 0.4 to 0.7. [7] The method according to claim 5, wherein the drying in step (F) is performed by allowing the dried irregular dried irregular dried irregular shaped irregular shaped irregular dried irregular shaped irregular shaped irregular irregular irregular irregular irregular irregular irregular irregular irregular irregular irregular irregular irregular irregular irregular irregular irregular irregular irregular irregular irregular A method for manufacturing a kim snack. [7] The method of claim 5, wherein the volatile dry laver and the second laver are dried at a weight ratio of 1: 0.1 to 0.3. 6. The process according to any one of claims 1 to 5, wherein after step (E) or (G), 5 to 20 parts by weight of a seasoning additive is added to 100 parts by weight of the water- Preparation method of Kim snack using. [19] The method of claim 18, wherein the seasoning additive is a pizza flavor powder or a barbeque flavor powder. Roasted roasted roasted roasted roasted roasted roasted roasted roasted three times,
The viscosity of the kneaded product to be applied before the first molten metal treatment is 300 to 350 Pa · s and the viscosity of the kneaded product to be applied before the second and third molten metal is 400 to 500 Pa · s,
Wherein the kneaded product is made of dough powder comprising 5 to 20 parts by weight of rice flour, 3 to 15 parts by weight of starch, and 1 to 10 parts by weight of an expanding agent per 100 parts by weight of wheat flour. delete delete 21. The kim snack according to claim 20, wherein the moisture content of the roasted sprinkled dried laver is 1.2 to 2.0%.

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