CN116686974A - Method for preparing zero-sucrose freeze-dried auricularia auricula thick soup - Google Patents
Method for preparing zero-sucrose freeze-dried auricularia auricula thick soup Download PDFInfo
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- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/51—Concentration
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
The invention discloses a method for preparing a zero-sucrose freeze-dried auricularia auricula thick soup, which takes dry auricularia auricula as a raw material. Adjusting the heating time, and continuously stirring until the materials are uniformly mixed to obtain a finished product of the auricularia auricula thick soup; and (3) carrying out proper water reduction treatment on the finished product of the auricularia auricula soup, and then carrying out freeze drying and vacuum drying to obtain the freeze-dried auricularia auricula soup. The invention adopts the sugar substitutes which are not easy to be absorbed by human bodies to replace sucrose, reduces the risks of obesity and hyperlipidemia, has the functions of relaxing bowel and regulating intestinal flora, ensures the flavor and simultaneously has health.
Description
Technical Field
The invention particularly relates to the technical field of food processing, in particular to a method for preparing zero-sucrose freeze-dried auricularia auricula thick soup.
Background
Sugar additives in the market are mainly sucrose, however, excessive sucrose intake is easy to cause weight gain, and problems such as heart disease, diabetes, osteoporosis, gout and the like are increased in risk, and caries is easy to cause, so that skin aging is accelerated. Functional sugar substitutes have been developed to replace sucrose.
The Auricularia auricula is white in color, crystal clear, free of defects, and good in color, is a new variety of Auricularia auricula, and is rich in the reputation of ice and snow queen, and is also commonly called as "tremella. Auricularia auricula can enrich blood, reduce blood coagulation, moisten lung, and remove calculus. The Auricularia auricula-judae contains abundant polysaccharide substances in the back hair, and has high anticancer activity. Meanwhile, the traditional Chinese medicine composition also has a plurality of special curative effects of nourishing yin, strengthening yang, clearing lung, tonifying qi, reducing blood fat, reducing blood plasma cholesterol, inhibiting platelet aggregation and the like. The edible fungi have high dietary fiber content, so that the edible fungi have good help and promotion effects on gastrointestinal peristalsis, digestion and absorption of eaters; the cellulose contained in the food can decompose cellulose, is rich in colloid and phospholipid molecules, has strong adsorption capacity on insoluble fiber dust particles and the like after long-term consumption, can eliminate gastrointestinal impurities, and is an ideal health-care food in the industries of textile, mining, haircut and the like. The Auricularia is a good product of monarch in ancient times, contains a large amount of nutrients such as carbohydrate, protein, iron, calcium, phosphorus, carotene, vitamins and the like, and is rich in 17 amino acids in 20 amino acids required by human protein. Therefore, the auricularia auricula has wide application prospect.
At present, the common eating method of the auricularia auricula on the market is similar to that of the auricularia auricula, and the auricularia auricula is stir-fried or cold-mixed. It is not seen to make the black fungus soup. The invention is innovated in a large scale, and researches the auricularia auricula thick soup. The tremella thick soup has crisp and tender taste, is smooth, chewy, has rich colloid, is different from tremella, and has soft taste. The invention fills the blank of the direction of boiling the auricularia auricula thick soup and provides a new product for the market.
The cooking time of the auricularia auricula thick soup is long, and the main reasons are that the optimal gum yield is obtained, and the auricularia auricula thick soup is difficult to preserve because the auricularia auricula contains certain anaerobic bacteria, so that the economic value of the auricularia auricula is greatly influenced. According to some researches, the method has the advantages that on the premise that the crisp taste of the auricularia auricula is kept undamaged, the tissues and cells of the auricularia auricula are subjected to enzymolysis, so that colloid in the auricularia auricula can flow out in a short time, and the boiling time of the auricularia auricula is shortened. Meanwhile, the method which is popular in the market at present is adopted: freeze drying to prolong shelf life of Auricularia auricula thick soup. The invention combines freeze drying and vacuum drying, and the dried product is crisp, does not collapse, does not shrink in volume and has high restorability. The combined drying technology has been commonly used in industrial production.
Erythritol has high use value, the heat quantity of erythritol is lower, the energy of erythritol is only 0.4 kcal/g, and the erythritol is used as a sweetener, and the energy is close to 0 kcal. The human body has stronger tolerance to erythritol, is one of the most tolerant sugar alcohols, and is not easy to cause gastrointestinal discomfort such as abdominal distension, diarrhea and the like.
Disclosure of Invention
Therefore, the invention provides a method for preparing the zero-sucrose freeze-dried auricularia auricula soup to solve the problems in the background technology.
In order to achieve the above purpose, the present invention provides the following technical solutions: a method for preparing a zero-sucrose freeze-dried auricularia auricula soup, which comprises the following steps:
step 1: soaking dry Auricularia auricula in water with initial temperature of 100deg.C for 30min, selecting and cutting into strips of 3-4 cm, placing into a pan, adding 14-20 times of water, and adjusting temperature to appropriate;
step 2: adding a proper amount of enzymolysis material into a pot filled with the auricularia auricula, heating to 80-100 ℃ after enzymolysis, and boiling for 3-5 minutes to obtain auricularia auricula thick soup;
step 3: adding erythritol and ingredients into the auricularia auricula thick soup, and continuously stirring until the materials are uniformly mixed, so as to ensure that the auricularia auricula thick soup is fully dissolved;
step 4: the pretreatment of the water is reduced, and the method for reducing the water is reduced pressure concentration or normal pressure concentration so as to remove part of the water in the auricularia auricula thick soup after the decoction in the step 3, and the water content of the auricularia auricula thick soup after the treatment is controlled between 70% and 90%; filling pretreated auricularia auricula thick soup into a freeze-drying mold, wherein the height of the liquid auricularia auricula thick soup is 2-3 cm;
step 5: the freeze-drying mould filled with the auricularia auricula thick soup in the step 4 is placed in a refrigerator with the temperature of minus 30 ℃ to minus 40 ℃ to be pre-frozen for 40 to 45 hours;
step 6: freeze-drying, namely freeze-drying the auricularia auricula thick soup treated in the step 5 until the moisture content is 15% -45%;
step 7: and (3) vacuum drying, namely vacuum drying the auricularia auricula thick soup processed in the step (6) until the moisture content is 4% -5%, so as to obtain the freeze-dried auricularia auricula thick soup.
Further, in the step 1, preferably, the initial environmental temperature of the soaking and foaming of the dried auricularia auricula is 25 ℃, and the feed liquid ratio of the dried auricularia auricula to water is 8:1.
further, in the step 1, the step of selecting is to remove the lignified part at the bottom of the dried auricularia auricula, and clean the auricularia auricula with white and clean surfaces.
Further, in the step 2, the total weight of the enzymatic hydrolysate is 0.5% of the total weight of the auricularia auricula, and the feed liquid ratio is 3:1 to 10:1, the pH value is 4-5, the temperature is 50-60 ℃, the treatment is carried out for 20-30 min, and the enzymolysis material comprises cellulase and at least one of pectase and papain.
Further, preferably, in the step 3, erythritol is added with sugar substitute in an amount of 10-30% of the total weight, and the ingredients include lotus seeds, lily, medlar, red dates, snow pears, loquat and yam.
Further preferably, in step 6, the freeze-drying vacuum degree is 0.095 to 0.115mbar, and the cold trap temperature is-55 to-60 ℃.
Further preferably, in the step 7, the vacuum drying temperature is 55 to 75℃and the vacuum degree is-0.090 to-0.100 MPa.
Compared with the prior art, the invention has the following beneficial effects:
1. from the innovation point of view, the invention provides a novel product: the Auricularia auricula thick soup breaks through the traditional cooking mode, and brings new products to the market.
2. From the quality and health point of view, the invention adopts sugar substitutes which are not easy to be absorbed by human bodies to replace sucrose, reduces the risks of obesity and hyperlipidemia, is beneficial to reducing the occurrence risk of decayed teeth, provides richer choices for hyperglycemia crowds and diabetics, has the functions of relaxing bowel and adjusting intestinal flora, ensures the flavor and has health at the same time, and accords with the current social hot spot.
3. From the aspect of energy consumption, the invention utilizes pectinase and the like to pretreat products, quickens the gum-discharging rate of the auricularia auricula, effectively reduces the energy consumption required by production, simultaneously adopts a mode of firstly reducing water and then combining freezing-vacuum combined drying to carry out freeze-drying treatment of the auricularia auricula thick soup, maintains the appearance form, the tissue structure and the recovery capability of the auricularia auricula thick soup, reduces the energy consumption required by the whole drying process by about 70 percent, is suitable for industrial application, and has bright development prospect.
4. From the social acceptance, with the rising of sugar-substituted beverages on the market, researches show that 80% of consumers select sugar-substituted beverages for 'health', and the product meets the core appeal of consumers and has unique value.
Drawings
FIG. 1 is a schematic flow chart of a method for preparing a zero-sucrose freeze-dried auricularia auricula soup;
FIG. 2 is a table of sensory evaluations of personnel eating the product of the present invention;
FIG. 3 is a graph showing the measurement of blood glucose concentration of a person eating the product of the present invention.
Detailed Description
The following description of the embodiments of the present invention will be made clearly and completely with reference to the accompanying drawings, in which it is apparent that the embodiments described are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Examples: referring to fig. 1-3, the present invention provides a technical solution: a method for preparing a zero-sucrose freeze-dried auricularia auricula soup, which comprises the following steps:
step 1: soaking dry Auricularia auricula in water with initial temperature of 100deg.C for 30min, selecting and cutting into strips of 3-4 cm, placing into a pan, adding 14-20 times of water, and adjusting temperature to appropriate;
step 2: adding a proper amount of enzymolysis material into a pot filled with the auricularia auricula, heating to 80-100 ℃ after enzymolysis, and boiling for 3-5 minutes to obtain auricularia auricula thick soup;
step 3: adding erythritol and ingredients into the auricularia auricula thick soup, and continuously stirring until the materials are uniformly mixed, so as to ensure that the auricularia auricula thick soup is fully dissolved;
step 4: the pretreatment of the water is reduced, and the method for reducing the water is reduced pressure concentration or normal pressure concentration so as to remove part of the water in the auricularia auricula thick soup after the decoction in the step 3, and the water content of the auricularia auricula thick soup after the treatment is controlled between 70% and 90%; filling pretreated auricularia auricula thick soup into a freeze-drying mold, wherein the height of the liquid auricularia auricula thick soup is 2-3 cm;
step 5: the freeze-drying mould filled with the auricularia auricula thick soup in the step 4 is placed in a refrigerator with the temperature of minus 30 ℃ to minus 40 ℃ to be pre-frozen for 40 to 45 hours;
step 6: freeze-drying, namely freeze-drying the auricularia auricula thick soup treated in the step 5 until the moisture content is 15% -45%;
step 7: and (3) vacuum drying, namely vacuum drying the auricularia auricula thick soup processed in the step (6) until the moisture content is 4% -5%, so as to obtain the freeze-dried auricularia auricula thick soup.
In this embodiment, in step 1, the initial ambient temperature of the soaking and foaming of the dried auricularia auricula is 25 ℃, and the feed liquid ratio of the dried auricularia auricula to water is 8:1.
in the embodiment, in step 1, "selecting" specifically includes removing lignified parts of the bottom of the dried auricularia auricula, and cleaning the auricularia auricula with clean and clean surfaces.
In the embodiment, in step 2, the total weight of the enzymatic hydrolysate is 0.5% of the total weight of the auricularia auricula, and the feed liquid ratio is 3:1 to 10:1, the pH value is 4-5, the temperature is 50-60 ℃, the treatment is carried out for 20-30 min, and the enzymolysis material comprises cellulase and at least one of pectase and papain.
In the embodiment, in the step 3, erythritol is added with sugar substitute in an amount of 10-30% of the total weight, and the ingredients comprise lotus seeds, lily, medlar, red dates, snow pears, loquat and Chinese yam.
In this example, in step 6, the freeze-drying vacuum degree was 0.095 to 0.115mbar, and the cold trap temperature was-55 to-60 ℃.
In this example, in step 7, the vacuum drying temperature is 55 to 75℃and the vacuum degree is-0.090 to-0.100 MPa.
The invention also provides the following application examples:
the method for preparing the zero-sucrose freeze-dried auricularia auricula soup comprises the following steps:
a. soaking 30g of dry auricularia auricula in water with an initial temperature of 100 ℃ for 30 minutes, selecting and cutting the soaked auricularia auricula into strips with a length of 3-4 cm, putting the strips into a pot, adding 14-20 times of water, and adjusting the temperature to 50-60 ℃;
b. enzymolysis and boiling: placing pretreated Auricularia auricula-judae into a stainless steel pot, adding pectase and/or papain accounting for 0.5% of the Auricularia auricula-judae weight and cellulase, adding water accounting for 3-10 times of the Auricularia auricula-judae weight, performing enzymolysis for 20-30 min under the conditions of pH value of 5 and temperature of 50-60 ℃, heating to 80-100 ℃, decocting for 3-5 min, adding blended sugar substitutes, and fully stirring to dissolve the ingredients of medlar and red dates;
c. pretreatment of reducing water: reducing the water content in the auricularia auricula thick soup by using a rotary evaporator to ensure that the water content of the auricularia auricula thick soup after treatment is 85%, and then filling the auricularia auricula thick soup into a square die, wherein the height of the liquid auricularia auricula thick soup is 2-3 cm;
d. pre-freezing: pre-freezing a square mold filled with the auricularia auricula thick soup in a refrigerator at the temperature of minus 30 ℃ for 40 hours;
e. and (3) freeze drying: transferring the pre-frozen auricularia auricula thick soup to a freeze dryer, wherein the vacuum degree of the freeze dryer is 0.100+/-0.005 mbar, the cold trap temperature is-55 ℃, and when the auricularia auricula thick soup is dried to the moisture content of 15%, taking out the auricularia auricula thick soup, and putting the auricularia auricula thick soup into a vacuum drying oven for continuous drying;
f. vacuum drying: setting the temperature of the vacuum drying oven to be 60 ℃, and after the temperature in the drying oven reaches 60 ℃ and is basically constant, continuously carrying out vacuum drying on the frozen and dried auricularia auricula thick soup until the moisture content is less than 5%, and stopping drying to obtain the freeze-dried auricularia auricula thick soup.
The invention also provides the following comparative application examples:
comparative application example one: referring to fig. 2, the influence of different water ear ratios on the gum yield and sensory evaluation score of the product
Controlling sugar ratio at 0.04, rehydrating temperature at 100deg.C, rehydrating time at 0.5h, cutting Auricularia auricula shape into strips, cooking time at 1h, and controlling water ear ratio at 5:1,8:1,11: 1,14: 1,17: 1,20: 1,23: 1, the influence of different water ear ratios on the auricularia auricula soup is analyzed by the research of the measured sensory scores, the sensory evaluation is taken as an evaluation index, the optimal water ear ratio is determined, and the result shows that the result of the ratio is better than the result of the ratio of 14-20.
Comparative application example two: research on influence of different sugar ratios on sensory indexes of auricularia auricula thick soup
The water-to-ear ratio was controlled at 17:1, the rehydration temperature is 100 ℃, the rehydration time is controlled to be 0.5h, the shape of the auricularia auricula is cut into strips, the cooking time is controlled to be 1h, the sugar ratio is controlled to be 0.02,0.03,0.04,0.05,0.06, the influence of different sugar ratios on the auricularia auricula soup is analyzed by measuring and researching sensory evaluation, the sensory evaluation is used as an evaluation index, and the optimal sugar ratio is determined, so that the result is found to be 0.03-0.04 better.
Comparison application example three: research on influence of different rehydration temperatures on sensory indexes of auricularia auricula thick soup
The water-to-ear ratio was controlled at 17:1, controlling the sugar ratio to be 0.04, controlling the rehydration time to be 0.5h, cutting the shape of the auricularia auricula into strips, controlling the cooking time to be 1h, controlling the rehydration temperature to be 20 ℃,40 ℃,60 ℃,80 ℃,100 ℃, measuring the influence of sensory score research on different rehydration temperatures on auricularia auricula thick soup, and determining the optimal rehydration temperature by taking sensory evaluation as an evaluation index, wherein the result is the optimal 100 ℃.
Comparative application example four: research on influence of different rehydration time on sensory mouthfeel of auricularia auricula thick soup
The water-to-ear ratio was controlled at 17:1, controlling sugar ratio at 0.04, rehydrating temperature at 100 ℃, cutting the shape of the auricularia auricula into strips, controlling boiling time at 1h, controlling rehydrating time at 0.25h,0.5h,0.75h,1h and 1.25h, measuring and researching and analyzing the influence of different rehydrating times on the auricularia auricula thick soup by sensory evaluation, and determining the optimal rehydrating time by taking the sensory evaluation as an evaluation index, wherein the result shows that 0.5h is the optimal rehydrating time, the time is too short, the auricularia auricula cannot be completely unfolded, the time is too long, the auricularia auricula is oxidized and deteriorated, blackens and the color value is reduced.
Comparison application example five: research on influence of different auricularia auricula shapes on sensory mouthfeel of auricularia auricula thick soup
The water-to-ear ratio was controlled at 17:1, controlling sugar ratio at 0.04, rehydrating temperature at 100 ℃, rehydrating time at 0.5h, cooking time at 1h, controlling the shape of the auricularia auricula to be original, blocking (cutting into small blocks of 2cm multiplied by 2 cm), strip-shaped (cutting into strips of 3cm multiplied by 0.5 cm), butyl-shaped (0.5 cm multiplied by 0.5 cm), measuring sensory score research to analyze the influence of different auricularia auricula shapes on auricularia auricula soup, and determining the optimal auricularia auricula shape by taking sensory evaluation as an evaluation index, wherein the result is the best strip-shaped.
Comparison application example six: research on influence of different cooking times on sensory mouthfeel of auricularia auricula thick soup
The water-to-ear ratio was controlled at 17:1, controlling the sugar ratio to be 0.04, controlling the rehydration temperature to be 100 ℃, controlling the rehydration time to be 0.5h, cutting the shape of the auricularia auricula into strips, controlling the cooking time to be 0.5h,0.75h,1h,1.25h and 1.5h, measuring the influence of different cooking times on the auricularia auricula thick soup by sensory evaluation research, and determining the optimal cooking time by taking sensory evaluation as an evaluation index, wherein the result is 1h.
Comparison application example seven: referring to FIG. 3, the effect of sugar substitutes on flavor and mouthfeel
The water-to-ear ratio was controlled at 17:1, the rehydration temperature is 100 ℃, the auricularia auricula shape is cut into strips, the cooking time is controlled at 1h, the rehydration time is controlled at 1h, one group of auricularia auricula is sucrose, the other group of auricularia auricula is sugar substitute, the sugar ratio is 0, 04, the sensory evaluation is measured, researched and analyzed, and the sensory evaluation is taken as an evaluation index.
Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and alterations can be made therein without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. The method for preparing the zero-sucrose freeze-dried auricularia auricula soup is characterized by comprising the following steps of:
step 1: soaking dry Auricularia auricula in water with initial temperature of 100deg.C for 30min, selecting and cutting into strips of 3-4 cm, placing into a pan, adding 14-20 times of water, and adjusting temperature to appropriate;
step 2: adding a proper amount of enzymolysis material into a pot filled with the auricularia auricula, heating to 80-100 ℃ after enzymolysis, and boiling for 3-5 minutes to obtain auricularia auricula thick soup;
step 3: adding erythritol and ingredients into the auricularia auricula thick soup, and continuously stirring until the materials are uniformly mixed, so as to ensure that the auricularia auricula thick soup is fully dissolved;
step 4: the method for reducing the water content comprises the steps of reducing the water content, namely concentrating under reduced pressure to remove part of the water in the black fungus soup after being boiled in the step 3, and controlling the water content of the black fungus soup after being treated to be 70-90 percent; filling pretreated auricularia auricula thick soup into a freeze-drying mold, wherein the height of the liquid auricularia auricula thick soup is 2-3 cm;
step 5: the freeze-drying mould filled with the auricularia auricula thick soup in the step 4 is placed in a refrigerator with the temperature of minus 30 ℃ to minus 40 ℃ to be pre-frozen for 40 to 45 hours;
step 6: freeze-drying, namely freeze-drying the auricularia auricula thick soup treated in the step 5 until the moisture content is 15% -45%;
step 7: and (3) vacuum drying, namely vacuum drying the auricularia auricula thick soup processed in the step (6) until the moisture content is 4% -5%.
2. The method for preparing the zero-sucrose freeze-dried auricularia auricula soup is characterized in that: in the step 1, the initial environmental temperature of the soaking and foaming of the dry auricularia auricula is 25 ℃, and the feed liquid ratio of the dry auricularia auricula to water is 8:1.
3. the method for preparing the zero-sucrose freeze-dried auricularia auricula soup is characterized in that: in the step 1, the selection is specifically to remove lignified parts at the bottom of the dry auricularia auricula, and the auricularia auricula with white and clean surfaces is selected.
4. The method for preparing the zero-sucrose freeze-dried auricularia auricula soup is characterized in that: in the step 2, the total weight of the enzymolysis material is 0.5% of the total weight of the auricularia auricula, and the feed liquid ratio is 3:1 to 10:1, the pH value is 4-5, the temperature is 50-60 ℃, the treatment is carried out for 20-30 min, and the enzymolysis material comprises cellulase and at least one of pectase and papain.
5. The method for preparing the zero-sucrose freeze-dried auricularia auricula soup is characterized in that: in the step 3, erythritol is added into sugar substitute with the weight of 10-30% of the total weight, and the ingredients comprise lotus seeds, lily, medlar, red dates, snow pears, loquat and Chinese yam.
6. The method for preparing the zero-sucrose freeze-dried auricularia auricula soup is characterized in that: in step 6, the freeze-drying vacuum degree is 0.095-0.115 mbar, and the cold trap temperature is-55 to-60 ℃.
7. The method for preparing the zero-sucrose freeze-dried auricularia auricula soup is characterized in that: in the step 7, the vacuum drying temperature is 55-75 ℃, and the vacuum degree is-0.090 to-0.100 Mpa, so that the freeze-dried auricularia auricula thick soup is obtained.
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