KR100210203B1 - The salted anchovy juice comprising plum and preparation thereof - Google Patents
The salted anchovy juice comprising plum and preparation thereof Download PDFInfo
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- KR100210203B1 KR100210203B1 KR1019960053541A KR19960053541A KR100210203B1 KR 100210203 B1 KR100210203 B1 KR 100210203B1 KR 1019960053541 A KR1019960053541 A KR 1019960053541A KR 19960053541 A KR19960053541 A KR 19960053541A KR 100210203 B1 KR100210203 B1 KR 100210203B1
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- 241001454694 Clupeiformes Species 0.000 title claims abstract description 66
- 235000019513 anchovy Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 title 1
- 235000015067 sauces Nutrition 0.000 claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 235000021018 plums Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 238000003860 storage Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 4
- 241000251468 Actinopterygii Species 0.000 claims abstract description 3
- 235000019688 fish Nutrition 0.000 claims abstract description 3
- 235000019997 soju Nutrition 0.000 claims abstract description 3
- 238000002791 soaking Methods 0.000 claims 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 6
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 4
- 239000011575 calcium Substances 0.000 abstract description 4
- 229910052791 calcium Inorganic materials 0.000 abstract description 4
- 238000000855 fermentation Methods 0.000 abstract description 4
- 230000004151 fermentation Effects 0.000 abstract description 4
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 4
- 239000011707 mineral Substances 0.000 abstract description 4
- 235000010755 mineral Nutrition 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 4
- 235000013343 vitamin Nutrition 0.000 abstract description 4
- 239000011782 vitamin Substances 0.000 abstract description 4
- 229940088594 vitamin Drugs 0.000 abstract description 4
- 229930003231 vitamin Natural products 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 3
- 150000007524 organic acids Chemical class 0.000 abstract description 3
- 235000005985 organic acids Nutrition 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000000144 pharmacologic effect Effects 0.000 abstract description 2
- 238000011084 recovery Methods 0.000 abstract description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 239000011550 stock solution Substances 0.000 description 9
- 239000000203 mixture Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
Classifications
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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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/10—Preserving against microbes
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
본 발명은 멸치액젓 및 그 제조방법에 관한 것으로서, 멸치 70∼80중량%와 염분20∼30중량%를 혼합하여 액젓이 나오도록 30∼50일 정도 저장하는 단계로 이루어지는 멸치액젓의 제조방법에 있어서, 상기 저장단계 후 상부의 멸치액젓만을 취하여 여기에 씨가 여물지 않은 매실을 소주 등의 알코올에 약 1년 정도 담그어서 우러나온 매실액을 0.5∼2중량%로 혼합하여 약 2년 정도 저장하고 자연발효 시키는 것을 특징으로 한다. 이렇게 제조된 본 발명에 의한 매실을 함유하는 멸치액젓은 매실의 풍미로 인하여 멸치의 비린내가 감소되고, 매실 자체의 영양소로 인한 약리 효과를 지닌다. 또 본 발명에서는 멸치액젓에 함유된 구연산과 같은 천연의 유기산들을 함유하여, 피로 회복이 좋고 정장 작용이 있을 뿐만 아니라, 살균력이 있는 매실의 작용에 의하여 멸치액젓을 오랫동안 저장하는데 도움을 준다. 또한, 본 발명에 의한 매실을 함유하는 멸치액젓의 제조방법에서는 재료의 배합 및 숙성과정에서 물을 사용하지 않으므로 멸치에 함유된 칼슘과 매실에 함유된 비타민, 무기질 등의 양질의 영양소가 체내에 효과적으로 흡수되도록 한다.The present invention relates to anchovy fish sauce and a method for manufacturing the same, in the manufacturing method of anchovy salt sauce which consists of mixing 70 to 80% by weight of anchovy and 20 to 30% by weight of salt to store the fish sauce for about 30 to 50 days. After taking the above storage step, take only the anchovy sake of the upper part and soak plums without seeds in alcohol such as soju for about 1 year, mix the extracted plum liquid with 0.5 to 2% by weight and store for about 2 years. It is characterized by natural fermentation. Anchovy sake containing plum according to the present invention prepared in this way reduces the fishy smell of anchovy due to the flavor of the plum, has a pharmacological effect due to the nutrients of the plum itself. In addition, the present invention contains natural organic acids such as citric acid contained in anchovy fish sauce, not only has a good recovery from fatigue, but also helps to store the anchovy fish sauce for a long time by the action of the sterilizing plum. In addition, in the method for producing anchovy fish sauce containing plum according to the present invention, since water is not used during the mixing and aging of the ingredients, high-quality nutrients such as calcium contained in anchovies, vitamins, minerals, etc. contained in the anchovy are effectively To be absorbed.
Description
본 발명은 멸치액젓 및 그 제조방법에 관한 것으로서, 특히 멸치 액젓의 원액에 매실액 또는 매실을 첨가하여 멸치액젓을 숙성시키는 과정을 포함하는 것을 특징으로 하는 매실을 함유하는 멸치액젓의 제조방법 및 그 제조방법에 의하여 제조된 멸치액젓에 관한 것이다.The present invention relates to anchovy fish sauce and a method of manufacturing the same, in particular, the method of producing anchovy sake containing plum, characterized in that it comprises the step of adding the plum liquid or plum to the stock solution of anchovy fish sauce and ripening the anchovy sauce. It relates to anchovy sake prepared by the manufacturing method.
멸치액젓은 칼슘의 좋은 영양원인 멸치를 발효시킨 식품으로서 그 자체로서 섭취되기도 하고, 김치를 담그는데 필수적으로 사용되는 주재료로서 사용되어 왔다. 따라서 한국인의 식생활에서 중요한 위치를 차지하고 있다고 하겠다. 종래에 제조되는 멸치액젓은 멸치와 염분을 혼합하여 숙성시키는 것이 일반적이다. 이러한 종래의 멸치액젓은 멸치 고유의 비린 냄새가 나므로 역겨울 수 있을 뿐만 아니라, 비린 냄새로 인하여 멸치액젓을 사용하여 조리하는 음식의 종류를 제한할 수 있다. 또한, 종래의 멸치액젓에는 멸치를 제외한 다른 성분이 포함되어 있지 않기 때문에 멸치에 포함된 칼슘 및 단백질을 섭취하는 효과를 제외하고는 비타민, 무기질 등 인체에 필수적인 다른 영양소를 섭취할 수 없는 단점이 있었다.Anchovy sauce is fermented anchovies, which is a good source of calcium, is consumed as it is, and has been used as the main ingredient used to soak kimchi. Therefore, it is said that it occupies an important place in the Korean diet. Anchovy salt sauce prepared in the prior art is generally aged by mixing the anchovy and salt. Such anchovy fish sauce may be disgusting because it has a unique fishy smell, and may limit the types of foods cooked using anchovy fish sauce because of the fishy smell. In addition, since the conventional anchovy fish sauce does not contain other ingredients except anchovy, except for the effect of ingesting calcium and protein contained in anchovy, there was a disadvantage that can not consume other nutrients, such as vitamins and minerals essential to the human body. .
본 발명은 상기한 바와 같은 종래의 멸치액젓에서의 문제점을 해결하기 위한 것으로서, 본 발명의 목적은 멸치의 비린 냄새를 효과적으로 제거함과 동시에 천연의 유기산, 비타민 및 무기질과 같은 종래의 멸치액젓에는 함유되어 있지 않은 양질의 영양소를 보충할 수 있는 멸치액젓 및 그 제조방법을 제공하는데 있다.The present invention is to solve the problems of the conventional anchovy fish saucer as described above, the object of the present invention is effectively contained in the conventional anchovy fish sauce, such as natural organic acids, vitamins and minerals, while effectively removing the fishy smell of anchovy The present invention provides anchovy fish sauce and a method for manufacturing the same which can be supplemented with high-quality nutrients.
상기한 바와 같은 본 발명의 목적은 멸치 70∼80중량%와 염분20∼30중량%를 혼합하여 액젓이 나오도록 30∼50일 정도 저장하는 단계로 이루어지는 멸치액젓의 제조방법에 있어서, 상기 저장단계 후 상부의 멸치액젓만을 취하여 여기에 씨가 여물지 않은 매실을 소주 등의 알코올에 약 1년 정도 담그어서 우러나온 매실액을 0.5∼2중량%로 혼합하여 약 2년 정도 저장하고 자연발효 시키는 것을 특징으로 하는 매실을 함유하는 멸치액젓의 제조방법에 의하여 달성된다.An object of the present invention as described above is an anchovy fish sauce manufacturing method comprising the steps of storing about 70 to 80% by weight and 20 to 30% by weight of salt so that the fish sauce comes out, the storage step After taking only the anchovy sauce of the upper part, soak plums without seeds in alcohol such as soju for about 1 year, mix the extracted plum liquid with 0.5 ~ 2% by weight and store for about 2 years and ferment naturally. It is achieved by a method for producing anchovy sake containing plum.
또한, 상술한 본 발명의 목적은 상기한 방법에 의하여 제조된 멸치액젓에 의하여 달성된다.In addition, the object of the present invention described above is achieved by anchovy sake prepared by the above method.
이하 본 발명의 바람직한 일실시예를 상세하게 설명한다.Hereinafter, a preferred embodiment of the present invention will be described in detail.
본 발명에 의한 매실을 함유하는 멸치액젓의 제조방법의 제1단계는 멸치액젓의 원액을 제조하는 단계이다. 사용되는 멸치는 추자도를 포함하는 남해안 일대에서 서식하는 멸치를 포획하는 것이 바람직하다. 포획한 멸치는 포획과 동시에 소금에 절여서 수송된다 멸치액젓 원액의 제조단계는 멸치 70∼80중량%와 염분 20∼30중량%, 바람직하게는 멸치 75중량%와 염분 25중량%를 혼합하여, 30∼50일 동안, 바람직하게는 약 40일 동안 저장함에 의하여 달성된다. 멸치 액젓의 원액은 상기한 단계에 의하여 저장된 혼합물이 발효되어 그로부터 우러나오게 된다. 이때, 멸치가 잘 발효되고 그로부터 우러나온 멸치액젓의 원액이 썩지 않도록 하기 위하여 잘 저어준다.The first step of the method for producing anchovy fish sauce containing plum according to the present invention is to prepare the stock solution of anchovy fish sauce. It is desirable to capture anchovies inhabiting the southern coast, including Chuzado. Captured anchovies are pickled and transported at the same time as salting. The preparation of the raw anchovy solution consists of 70 to 80% by weight of anchovy, 20 to 30% by weight of salt, preferably 75% of anchovy and 25% of salt. By storage for ˜50 days, preferably for about 40 days. The stock solution of anchovy fish sauce is fermented from the mixture stored by the above-mentioned steps. At this time, the anchovy is well fermented and stir well so that the stock solution of the anchovy chopped from it does not rot.
본 발명에 의한 매실을 함유하는 멸치액젓의 제조방법 제2단계는 제1단계에서 제조된 멸치액젓의 원액에 매실을 소주 등의 알코올에 약 1년 정도 담그어서 우러나온 매실액을 첨가하여 저장하고 자연발효 시킴으로써 매실을 함유하는 멸치액젓을 완성하는 단계이다.In the second step of the production method of anchovy sake containing plum according to the present invention, by dipping the plum in the stock solution of the anchovy sake prepared in the first step for about 1 year, and then adding the plum liquid came out and stored It is a step of completing anchovy sake containing plum by natural fermentation.
사용되는 매실은 열매를 맺은지 약 한 달쯤 된 것으로 씨가 여물지 않은 것이 바람직하다.The plums used are about a month old and are preferably seeded.
상기 멸치 액젓의 원액에 알코올에 담그어서 그로부터 우러나온 매실액을 첨가하는 대신, 상기한 매실을 멸치 액젓의 원액에 그대로 넣어 저장·발효시켜도 무방하다.Instead of immersing the stock solution of the anchovy fish sauce in alcohol and adding plum liquid from it, the above-mentioned plums may be stored in a stock solution of anchovy fish sauce as it is and stored and fermented.
이와 같이, 제1단계에서 제조된 멸치액젓의 원액에 상기와 같이 한 매실액 또는 매실을 첨가하고 저장하여둠으로써 매실을 함유하는 멸치액젓을 완성한다. 상기 저장과정 중 멸치액젓은 저장탱크 내어서 자동 정제되어 뼈 등의 건더기를 채로 다시 거르지 않고도 액체만으로 된 매실액을 함유하는 멸치액젓을 얻을 수 있다.In this way, the anchovy sake containing plums is completed by adding and storing the plum liquid or plums as described above to the stock solution of the anchovy sake prepared in the first step. Anchovy sake during the storage process is automatically purified in a storage tank to obtain anchovy sake containing liquid plum only liquid without re-filtering the bones and the like.
첨가되는 매실액의 양은 멸치액젓의 원액에 대하여 0.5∼2중량%, 바람직하게는 1중량%이다. 매실 또는 매실액을 첨가한 후에 저장하여 자연발효 시키는 기간은 약 2년 정도가 바람직하다. 저장기간 동안 혼합물을 잘 저어주면 매실을 함유하는 멸치액젓을 균일하게 얻을 수 있다.The amount of plum liquid added is 0.5 to 2% by weight, preferably 1% by weight, based on the stock solution of anchovy fish sauce. After adding plum or plum liquid, the period of storage and spontaneous fermentation is preferably about 2 years. If the mixture is well stirred during the storage period, anchovy sauce containing plums can be uniformly obtained.
상술한 바와 같은 단계들에 의하여 제조되는, 본 발명에 의한 매실을 함유하는 멸치액젓은 매실의 풍미로 인하여 멸치의 비린내가 감소되고, 매실의 살균력 성분으로 인하여 멸치액젓을 오랫동안 저장할 수 있다. 또한, 본 발명의 멸치액젓을 사용한 식품은 매실에 함유된 구연산과 같은 천연의 유기산들에 의해 피로 회복 및 정장 작용의 약리 효과를 나타낸다.Anchovy sake containing plum according to the present invention, prepared by the steps as described above, the fishy smell of anchovy is reduced due to the flavor of the plum, it can be stored for a long time because of the bactericidal component of the plum. In addition, the food using anchovy sauce of the present invention exhibits the pharmacological effect of fatigue recovery and formal action by natural organic acids such as citric acid contained in plum.
본 발명에 의한 매실을 함유하는 멸치액젓의 제조방법에서는 재료의 배합 및 숙성과정에서 물을 사용하지 않고 가열하지 않으며 자연발효 시키기 때문에 멸치에 함유된 칼슘과 매실에 함유된 비타민, 무기질 등 영양소의 파괴가 거의 없이 체내에 효과적으로 흡수되도록 하며 인공발효를 했을 때보다 훨씬 좋은 맛을 낸다.In the method for producing anchovy fish sauce containing plum according to the present invention, it does not heat without using water in the process of blending and aging the ingredients, so that it is naturally fermented, so that calcium contained in anchovy and vitamins, minerals, etc. contained in the plum are destroyed. It is effectively absorbed into the body with little to no taste and much better than artificial fermentation.
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Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019960053541A KR100210203B1 (en) | 1996-11-12 | 1996-11-12 | The salted anchovy juice comprising plum and preparation thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1019960053541A KR100210203B1 (en) | 1996-11-12 | 1996-11-12 | The salted anchovy juice comprising plum and preparation thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| KR19980035259A KR19980035259A (en) | 1998-08-05 |
| KR100210203B1 true KR100210203B1 (en) | 1999-07-15 |
Family
ID=19481615
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1019960053541A KR100210203B1 (en) | 1996-11-12 | 1996-11-12 | The salted anchovy juice comprising plum and preparation thereof |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR100210203B1 (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000072074A (en) * | 2000-07-21 | 2000-12-05 | 지수옥 | Traditional Oriental Medicine |
| KR100375171B1 (en) * | 2000-07-21 | 2003-03-06 | 유한회사 탐라식품 | Salt-fermented fish sauce including extract of optia fiacus midia and preparing process thereof |
| KR101081975B1 (en) | 2008-11-21 | 2011-11-09 | 유창준 | A salted and fermented foods comprising the plum and manufacturing method thereof |
| KR101310538B1 (en) | 2012-12-14 | 2013-09-23 | 김혜미 | Fish sauce and the manufacturing method thereof |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20040009501A (en) * | 2002-07-24 | 2004-01-31 | 김윤섭 | Preparation of Healthful Mustard and Wasabia using Plum Powder and Concentrated Liquor Vinegar |
| KR100926158B1 (en) * | 2008-03-01 | 2009-11-10 | 울진군 | A method of manufacture of salted fish that use plum and saury and the salted fish manufactured thereof |
| KR100926160B1 (en) * | 2008-03-01 | 2009-11-10 | 울진군 | A method of manufacture of salted fish that use plum and anchovy and the salted fish manufactured thereof |
| KR102497822B1 (en) * | 2020-10-13 | 2023-02-08 | 기장특산물영어조합법인 | Manufacturing Method For anchovy fish sauce and its anchovy fish sauce |
-
1996
- 1996-11-12 KR KR1019960053541A patent/KR100210203B1/en not_active IP Right Cessation
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20000072074A (en) * | 2000-07-21 | 2000-12-05 | 지수옥 | Traditional Oriental Medicine |
| KR100375171B1 (en) * | 2000-07-21 | 2003-03-06 | 유한회사 탐라식품 | Salt-fermented fish sauce including extract of optia fiacus midia and preparing process thereof |
| KR101081975B1 (en) | 2008-11-21 | 2011-11-09 | 유창준 | A salted and fermented foods comprising the plum and manufacturing method thereof |
| KR101310538B1 (en) | 2012-12-14 | 2013-09-23 | 김혜미 | Fish sauce and the manufacturing method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| KR19980035259A (en) | 1998-08-05 |
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