KR101651818B1 - Method for producing scorched rice containing non-glutinous barley and glutinous barley - Google Patents
Method for producing scorched rice containing non-glutinous barley and glutinous barley Download PDFInfo
- Publication number
- KR101651818B1 KR101651818B1 KR1020160033860A KR20160033860A KR101651818B1 KR 101651818 B1 KR101651818 B1 KR 101651818B1 KR 1020160033860 A KR1020160033860 A KR 1020160033860A KR 20160033860 A KR20160033860 A KR 20160033860A KR 101651818 B1 KR101651818 B1 KR 101651818B1
- Authority
- KR
- South Korea
- Prior art keywords
- barley
- rice
- comparative example
- mixed
- prepared
- Prior art date
Links
Images
Classifications
-
- A23L1/1643—
-
- A23L1/1648—
Landscapes
- Cereal-Derived Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
Description
The present invention relates to a method for preparing a grain, comprising: (a) preparing a mixed grain by mixing a new barley, a new barley, (b) soaking the mixed grain prepared in the step (a), removing the mixed grain; And (c) baking and drying the mixed cereal having the increased content of the step (b). The present invention also relates to a method of manufacturing barley burnishing rice and a barley burning rice produced by the method.
Barley ( Hordeum vulgare L.) is the most important basic food after rice in our diet. It is mainly used for mixed rice in the form of barley, paddock, and vein. It is suitable for use as a stock than other pulses. It also contains protein, calcium, Fiber and so on. The content of β-glucan in dietary fiber is high in barley to lower the blood cholesterol level in the body, thereby preventing heart disease and suppressing the accumulation of body fat, thereby alleviating the symptoms accompanying obesity. . In addition, by controlling the alcohol - induced P450 family enzyme activity using barley extract, reduction of radicals and intermediates and protection effect by enhancing activity of antioxidant enzymes are suggested.
In particular, barley and oats are abundant in dietary fiber, vitamins and minerals, providing nutrients that are scarce in diet concentrated in rice. Barley contains more vitamins B1, B2, niacin, folic acid, calcium and iron than rice, so it can prevent angina, pellagra, and anemia. It has high dietary fiber content to help digestion and relieve constipation. It promotes the synthesis of vitamin B6 and pantothenic acid, which are involved in skin nutrition by allowing good bacteria to reproduce. It inhibits the development of colorectal cancer by adsorbing and excreting carcinogens such as fatty acids, cholesterol, heavy metals and nitrosamines ingested through food. In particular, beta-glucan is decomposed into low-molecular-weight fatty acids to inhibit the synthesis of cholesterol in the liver. When barley is ingested, the functionalities such as abstraction of blood sugar and urinary sugar are reduced and obesity is reaffirmed.
β-glucan exists as a grain cell wall polysaccharide such as barley, oats, rye, corn, wheat and rice, and is most abundant in seeds of barley and oats. The barley barley contains about 2 ~ 8% total β-glucan, and the barley barley has a content of 1.0~2.5% higher than that of the barley barley. Therefore, barley barley can be used as a main source of β-glucan have. In addition, the content of β-glucan differs depending on genetic and environmental conditions, and genetic factors are known to have a more important influence. The β-glucan of barley exists in a water-soluble or insoluble form. Unlike cellulose, which is composed of β- (1 → 4) bonds, β- (1 → 3) bonds are present, resulting in an irregular structure in molecular form It is partially water soluble and makes the hydrolysis more sensitive. The solubility of? -glucan may vary depending on various factors such as the microstructure of? -glucan polysaccharide, the interrelationship among cell wall constituents, pre-treatment, extraction conditions and internal enzyme activity as well as genetic and environmental factors. β-glucan has been attracting attention as one of representative water-soluble dietary fibers as it has been known that its cholesterol content is lowered and blood lipid composition is improved.
Since the conventional commercially available Nurungji is produced mainly from white rice, there is a problem that the taste and nutrition are monotonous. Therefore, it is necessary to develop Nurungji which has higher nutrition, functionality and preference than conventional Nurungji.
Korean Patent Laid-Open Publication No. 2012-0105091 discloses a method for preparing a rice cake using a grape leaf solution and a round juice. Korean Patent No. 1030994 discloses a method for preparing instant dry rice cake having excellent restoring power. This method is different from the manufacturing method of the baked rice containing the barley and the barley.
SUMMARY OF THE INVENTION The present invention has been made in view of the above-described needs, and it is an object of the present invention to provide a nutritional supplement which is inadequate in diet concentrated in rice and has various physiological activities such as lowering of cholesterol content in serum and improvement of blood lipid composition In order to produce barley curd with barley as main ingredient, selection of barley and glutinous rice varieties, mixing ratio, and manufacturing conditions are optimized, and nutritional and functional properties are improved as compared with conventional curd curd, It is an object of the present invention to provide a method for producing barley rice cake, which is a food for the elderly, which is well digested and absorbable.
In order to solve the above-mentioned problems, the present invention relates to a method for preparing a grain, comprising: (a) preparing a mixed grain by mixing a new barley, a new barley, (b) soaking the mixed grain prepared in the step (a), removing the mixed grain; And (c) baking and drying the mixed cereal of the step (b).
Further, the present invention provides barley burned rice produced by the above method.
However, the barley curd according to the present invention can be produced by mixing a proper amount of new barley, new curd and argan curd with a proper amount of curd, thereby obtaining total polyphenols, flavonoids and amino acids And the antioxidative activity is high, and it is possible to provide the rice cake with improved taste and mouthfeel and improved preference. In addition, for juvenile snacks, it is also possible to provide the rice cake which can be ingested for the elderly as well as digesting and absorbing because it is good for swallowing and swallowing.
FIG. 1 is a diagram illustrating a process for producing barley burnished rice of the present invention.
Fig. 2 is a photograph showing the raw material used in the preparation of the rice cake of the present invention, showing a new barbie (upper left), a new barbie (upper right), Arang bass (lower right) and mixed grain (lower left).
Fig. 3 is a photograph of the barley scorched rice according to the present invention.
In order to achieve the object of the present invention,
(a) preparing a mixed grain by mixing a new barley, a new barley and an arabinose wax;
(b) soaking the mixed grain prepared in the step (a), removing the mixed grain; And
(c) baking and drying the mixed grain in the step (b). The method of manufacturing barley burnishing rice according to the present invention comprises the steps of:
In the method for producing barley burnishing rice of the present invention, the mixing of step (a) may be carried out by mixing the new barley, the new barley and the Arang basil in a weight ratio of 40-50: 40-50: 8-12, Preferably in a weight ratio of 45:45:10. The preparation of the baked rice using the mixed grains at the above ratios could be made into the baked rice with high total phenol, total flavonoid and amino acid content and excellent antioxidant activity and improved texture and flavor and favorable taste.
In addition, in the method of manufacturing barley burnishing rice of the present invention, the water-soaking in the step (b) may preferably be performed by immersing in water at 20 to 25 ° C for 5 to 10 hours. It is possible to produce a rice cake with improved moisture and taste and improved texture and preference. However, when the immersion condition is less than the above range, there is a problem that the grain does not sufficiently absorb water and the texture and taste of the prepared rice cake are poor. , There is a problem that the nutrient component is eluted.
In addition, in the process for producing barley burnishing rice of the present invention, the step (b) may be carried out at 100 to 120 ° C for 30 to 40 minutes, more preferably at 112 ° C for 35 minutes . It was possible to sufficiently increase the grain in a state suitable for the preparation of the burned rice by increasing the mixed grain under the above conditions. However, if the growing condition is out of the above range, there is a problem that the grain is not sufficiently increased or the texture is lengthened.
In step (c) of the present invention, the step (c) preferably comprises shaping the mixed grain to a thickness of 0.5 to 1.0 cm, baking it at 140 to 160 ° C for 2 to 4 minutes, Deg.] C for 8 to 12 hours, more preferably, the mixed grains can be formed into a thickness of 0.5 to 1.0 cm, baked at 150 [deg.] C for 3 minutes and dried at 20 to 25 [deg.] C for 10 hours . The baked rice prepared by molding, baking, and drying under the above conditions could be made into a burned rice having improved crunchy texture even though it was ingested just like cookies with improved taste and aroma.
The method for producing barley burnished rice according to the present invention is more specifically
(a) preparing a mixed grain by mixing the new barley, the new barley, and the Arang basil in a weight ratio of 40:50:40 to 50: 8-12;
(b) immersing the mixed grain prepared in step (a) in water at 20 to 25 ° C for 5 to 10 hours, removing the mixture, and growing the mixture at 100 to 120 ° C for 30 to 40 minutes; And
(c) shaping the mixed grain in step (b) to a thickness of 0.5 to 1.0 cm, baking at 140 to 160 ° C for 2 to 4 minutes, and drying at 20 to 25 ° C for 8 to 12 hours In addition,
More specifically,
(a) preparing a mixed grain by mixing a new barley, a new barley and an argan flour at a weight ratio of 45:45:10;
(b) immersing the mixed grain prepared in step (a) in water at 20 to 25 ° C for 5 to 10 hours, removing it, and growing it at 112 ° C for 35 minutes; And
(c) shaping the mixed grain of step (b) to a thickness of 0.5 to 1.0 cm, baking at 150 ° C for 3 minutes, and drying at 20 to 25 ° C for 10 hours.
The present invention also provides barley burned rice produced by the above method.
Hereinafter, embodiments of the present invention will be described in detail. However, the following examples are illustrative of the present invention, and the present invention is not limited to the following examples.
Comparative Example 1: Preparation of white rice curry rice
The common rice (brand name: Shinuri) cultivated in Yeonggwang-gun, Jeollanam-do was harvested, dried and put into a steamer, and steamed at 112 ℃ for 35 minutes to make it luxurious. The thus-ground white rice was spread evenly over the rice flour on a 30 g scale to a thickness of 0.5-1.0 cm. The formed burned rice was baked at 150 캜 for 3 minutes with a Nurungji machine (BEEL 7200) and dried at room temperature (20 to 25 캜) for 10 hours.
Comparative Example 2: Maesong barley Nurungji Manufacturing
Using the same method as in Comparative Example 1, except that rice bran (brand name: new rice bran) prepared by the method of Comparative Example 1 and immersed in water at 20 to 25 ° C for 5 to 10 hours without using rice bran was used Respectively.
Manufacturing example One : Maesong barley + Barley barley Nurungji Manufacturing
The mixture was prepared in the same manner as in Comparative Example 1 except that white rice was not used and the mixture was mixed at a ratio of 5: 5 by weight in the ratio of 5: 5. Noodle rice was prepared in the same manner as in Comparative Example 1 using mixed grains soaked for 10 hours.
Manufacturing example 2 : Maesong barley + Barley barley + Flavored rice cake manufacturing
Except that rice bran (brand name: new rice bran), bran barley (breed: new bran) and flavor (varietal: aran bran) were mixed at a weight ratio of 45:45:10 without using white rice, The mixed rice grains were mixed with water at 20 to 25 ° C for 5 to 10 hours, and then the rice grains were prepared in the same manner as in Comparative Example 1.
Example 1: Determination of total phenolic compound content
The total phenolic compound content was analyzed according to the Folin-Denis method. After adjusting the sample to 1 mg / ml, 3 ml of distilled water was added to 1 ml of the sample solution, 1 ml of Folin &Ciocalteu's phenol reagent was added, and the mixture was mixed at 27 ° C in a shaking bath. After 5 minutes, 1 ml of NaCO 3 saturated solution was added, and the mixture was allowed to stand at room temperature for 1 hour. Then, the absorbance was measured with a spectrophotometer (UV-1650PC, SHIMADZU) at 640 nm. The contents of phenolic compounds were determined by using calibration curves of catechin, tannic acid and chlorogenic acid.
The total phenolic compound contents of the Comparative Examples 1 and 2 and the Preparation Example 2 are shown in Table 1. As can be seen in Table 1, the total phenol content of Preparation Example 2 was the highest at 125.3 ppm for chlorogenic acid, followed by Comparative Example 2 and Comparative Example 1 in that order. It was confirmed that the content of the phenolic compounds in Preparation Example 2 was about three times higher than that of the white rice burning composition of Comparative Example 1. Therefore, the antioxidative activity of barley roe was increased compared with that of white rice.
Example 2: Total flavonoid content measurement
To determine the total flavonoid content from the methanol extract of the sample, 75% methanol was added to 0.1 g of each sample and the mixture was extracted at room temperature overnight. Then, 1.0 ml of the test solution was taken in a test tube and 10 ml of diethylen glycol was added thereto. Again, 0.1 ml of 1N NaOH was mixed well and reacted in a constant temperature water bath at 37 ° C for 1 hour and the absorbance at 420 nm was measured. For the blank test, a 50% methanol solution was treated in the same manner as the sample solution, and the standard curve was prepared using Nalinjin (Sigma Co., USA), and the total flavonoid content was determined therefrom.
The total flavonoid contents of Comparative Examples 1 and 2 and Preparation Examples 1 and 2 are shown in Table 2 above. As can be seen in Table 2, the total flavonoid content of Preparation Example 1 was the highest at 25.7 ppm, followed by Comparative Example 2 and Preparation Example 2 at 25.3 and 24.5 ppm, respectively, and Comparative Example 1 Was found to be the lowest at 18.9 ppm. Therefore, it was found that the total flavonoid content of barley roe was increased compared to rice.
Example 3: Free amino acid content measurement
Amino acid content was analyzed by an automatic amino acid analyzer (L-8900, Hitachi, Japan) using the AccQ-Tag method. 100 g of 75% ethanol was added to 10 g of the sample and extracted with an extractor connected with a cooler for 1 hour. After adding distilled water to 50 ml of the solution, 25% TCA (trichloroacetic acid) was added to the solution. The solution was left in the refrigerator for 1 hour and centrifuged at 3,000 rpm for 20 minutes to obtain a supernatant. Then, 10 ml of diethyl ether was added to remove fat, and the solvent was evaporated by an evaporator. The solvent was then dissolved in a lithium citrate buffer for amino acid analysis, filtered through a 0.45 μm membrane filter, (Bio chrom 20 amino acid analyzer, Cambridge, UK).
Table 3 shows the content of the amino acid in the fermented foods of Comparative Examples 1 and 2 and Preparation Example 2. As can be seen in Table 3, the total amino acid content of Preparation Example 2 was the highest at 213.82 ppm, followed by Comparative Example 2 at 150.69 ppm, and Comparative Example 1 at 76.37 ppm Respectively. Therefore, the total amino acid content of barley roe was increased compared to rice.
Example 4: DPPH Radical Scatters exam
To measure the antioxidative activity by hydrogen electron donating ability, a sample was dissolved in a methanol (or DMSO) solvent, and 900 μl of DPPH solution (100 μM) and 100 μl of each sample were mixed and stirred. This mixture was reacted in a dark place for 30 minutes and absorbance was measured at 517 nm. The hydrogen electron donating ability was evaluated by repeating each experiment three times and then calculating the degree of decrease in absorbance of the control by the following equation.
An = (A 0 -A) / A 0 100
An: Antioxidant activity against DPPH radical scavenging activity (%)
A 0 : Absorbance of DPPH solution without added sample
A: The absorbance of DPPH in the reaction solution and the absorbance of the sample
The results of measuring DPPH radical scavenging ability of the sample of rumen are shown in Table 4 above. The DPPH radical scavenging activity of Preparation 2 was highest at 84.6% at 4,000 ppm of extract, followed by 77.7% of activity of Comparative Example 2 and 74.1% of Comparative Example 1. Therefore, the DPPH radical scavenging activity of the rice nori rice prepared with barley tended to be higher than that of white rice. On the other hand, the amount of the extract required to exhibit the 50% DPPH radical scavenging ability, that is, the IC 50 value, was also as low as 805.2 and 862.1 ppm in the order of Production Example 2 and Comparative Example 2, respectively. Therefore, it was found that the use of barley in rice gruel increased the antioxidative activity.
Example 5: Sensory evaluation according to the material of the rice cake
10 children (aged 8 ~ 13), 10 youth (14 ~ 18 years, 5 boys and girls), 10 women (19 ~ 64 years) 5, and 5 male and 65 male and 5 female. The total of 50 samples were used to evaluate the color, flavor, taste, firmness, chewiness, and acceptability of the samples of Comparative Examples 1 and 2 and Preparation Examples 1 and 2. The results are shown in Table 5 with a score of 5 points scale (1 point: very bad, 2 points: poor, 3 points: normal, 4 points: good, 5 points: very good).
(color)
(aroma)
(taste)
(chewiness)
(overall acceptability)
As can be seen from Table 5, the results of sensory evaluation of Comparative Examples 1 and 2 and Preparation Examples 1 and 2 showed that Production Example 2 was the highest in color, flavor, taste, firmness and chewiness, The degree of preference was also highest in Manufacturing Example 2 (4.7), followed by those in Manufacturing Example 1 (4.4) and Comparative Example 2 (4.1). Therefore, it was found that the preference of baking ryegrass was improved by using rice bran + bran barley + arang biscuit.
Example 6: Sensory evaluation of roasted rice according to ingredients ratio
(Comparative Example 3) and a mixture prepared by the method of Preparation Example 2, except that the rice bran, the shredded barley and the Arang biscuit were mixed at a weight ratio of 30:30:40, (Comparative Example 3 and Comparative Example 4) prepared by using one mixed grain, and also manufactured by the method of Production Example 2, and using Arang baiji (Comparative Examples 5 to 7), which were respectively prepared by using fresh scrub (Comparative Example 5), co-examination (Comparative Example 6), and Baekjok (Comparative Example 7) Respectively.
(color)
(aroma)
(taste)
(chewiness)
(overall acceptability)
As a result, in Comparative Examples 3 and 4 using mixed grains mixed at different ratios, it was found that, according to the mixing ratio of ingredients, the rice grains were prepared using the mixed grains in which 45%, 45% Flavor, chewiness, and overall preference in comparison with the baked rice. In addition, it was confirmed that the rice cake of Preparation Example 2 using Arang biscuits showed higher scores in all the items than those of Comparative Examples 5 to 7 prepared using other glutinous rice varieties without using Arang biscuits.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be understood that the invention is not limited to the disclosed exemplary embodiments, but, on the contrary, is intended to cover various modifications and equivalent arrangements included within the spirit and scope of the appended claims.
Claims (5)
(b) immersing the mixed grain prepared in step (a) in water at 20 to 25 ° C for 5 to 10 hours, removing it, and growing it at 112 ° C for 35 minutes; And
(c) shaping the mixed grain in step (b) to a thickness of 0.5 to 1.0 cm, baking at 140 to 160 ° C for 2 to 4 minutes, and drying at 20 to 25 ° C for 8 to 12 hours Wherein the barley burnished rice is produced by a method comprising the steps of:
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160033860A KR101651818B1 (en) | 2016-03-22 | 2016-03-22 | Method for producing scorched rice containing non-glutinous barley and glutinous barley |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020160033860A KR101651818B1 (en) | 2016-03-22 | 2016-03-22 | Method for producing scorched rice containing non-glutinous barley and glutinous barley |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR101651818B1 true KR101651818B1 (en) | 2016-08-29 |
Family
ID=56886039
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020160033860A KR101651818B1 (en) | 2016-03-22 | 2016-03-22 | Method for producing scorched rice containing non-glutinous barley and glutinous barley |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR101651818B1 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180071557A (en) | 2016-12-20 | 2018-06-28 | 농업회사법인 디엠제트드림푸드 주식회사 | Manufacturing method of scorched rice having jerusalem artichoke |
| KR101953251B1 (en) | 2017-08-31 | 2019-02-28 | 농업회사법인 유기농비건 주식회사 | Hulled barley Nurungji and its manufacturing method |
| KR102080794B1 (en) | 2018-10-31 | 2020-02-24 | 농업회사법인 주식회사 자연애 | Nurungii using by the Sprouts barley extract and manufacturing process |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR960020725A (en) * | 1994-12-09 | 1996-07-18 | 정미영 | Barley Nurungji Processing Method |
| KR20140002371A (en) * | 2012-06-29 | 2014-01-08 | 권민순 | A fermentation crust of overcooked rice process |
-
2016
- 2016-03-22 KR KR1020160033860A patent/KR101651818B1/en active IP Right Grant
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR960020725A (en) * | 1994-12-09 | 1996-07-18 | 정미영 | Barley Nurungji Processing Method |
| KR20140002371A (en) * | 2012-06-29 | 2014-01-08 | 권민순 | A fermentation crust of overcooked rice process |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180071557A (en) | 2016-12-20 | 2018-06-28 | 농업회사법인 디엠제트드림푸드 주식회사 | Manufacturing method of scorched rice having jerusalem artichoke |
| KR101953251B1 (en) | 2017-08-31 | 2019-02-28 | 농업회사법인 유기농비건 주식회사 | Hulled barley Nurungji and its manufacturing method |
| KR102080794B1 (en) | 2018-10-31 | 2020-02-24 | 농업회사법인 주식회사 자연애 | Nurungii using by the Sprouts barley extract and manufacturing process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101651818B1 (en) | Method for producing scorched rice containing non-glutinous barley and glutinous barley | |
| KR101428862B1 (en) | Brown rice citron flakes and manufacturing method thereof | |
| KR100908034B1 (en) | Mushroom extract, jelly and kochujang containing it | |
| KR101798441B1 (en) | Method for producing colored Sikhae using functional malt and colored unpolished rice and colored Sikhae produced by same method | |
| KR20210039769A (en) | Manufacturing method of Nurungi using liquerfied Opuntia humifusa | |
| KR101783093B1 (en) | Method for producing scorched rice using germinated red unpolished rice | |
| KR102060886B1 (en) | Method for producing chitosan scorched rice and chitosan scorched rice produced by the same method | |
| KR102002080B1 (en) | Method for producing glutinous rice cake using persimmon, grain and medicinal plant | |
| KR102229396B1 (en) | Method for producing scorched rice using rice cultured with shiitake | |
| KR101195737B1 (en) | Manufacturing method of traditional korean sweets improved appealability and antioxidant activity and thereby made traditional korean sweets | |
| KR102251849B1 (en) | Method for producing fermented rice cake with increased functionality | |
| KR101781109B1 (en) | Method for producing colored Jocheong using colored malt and colored Jocheong produced by same method | |
| KR102005796B1 (en) | Method for producing green tea crispy roll using green tea and Korean grain | |
| KR100876193B1 (en) | Non-yutang Yukwa using Extruder and its manufacturing method | |
| KR102136387B1 (en) | Energy bar produced using grain syrup of Orostachys japonica and Platycodon grandiflorum mixed extract | |
| KR101714964B1 (en) | Method for producing malt powder containing black barley | |
| KR101200584B1 (en) | Manufacturing method of a fermented sugar-soak blackbean snacks | |
| KR101817570B1 (en) | Method for producing germinated aromatic rice tea and germinated aromatic rice tea produced by the same method | |
| KR101714963B1 (en) | Method for producing three color germinated brown rice powder using three color brown rice | |
| KR102338680B1 (en) | Method for manufacturing functional mugwort and brown rice cake | |
| KR102624478B1 (en) | Method for producing sorghum red bean rice bread comprising sorghum and red bean | |
| KR101432263B1 (en) | Method for producing grain tea using green rice and grain tea produced by same method | |
| KR102624475B1 (en) | Method for producing potato rice bread with increased functionality | |
| KR101432262B1 (en) | Method for producing grain tea using red rice and grain tea produced by same method | |
| KR102486201B1 (en) | A process for the preparation of bread using ripened fruit materials and fruit bread prepared therefrom |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| E701 | Decision to grant or registration of patent right | ||
| GRNT | Written decision to grant | ||
| FPAY | Annual fee payment |
Payment date: 20190620 Year of fee payment: 4 |