KR102526402B1 - Method for shirimp oister source - Google Patents

Abstract

The present invention relates to a method for manufacturing a shrimp oyster sauce that can be easily cooked by consumers and improves umami and texture, and comprises: a step (a) for manufacturing a first sauce by, based on 100 parts by weight of water, mixing 35 to 45 parts by weight of red pepper oil, 3 to 6 parts by weight of minced garlic, 0.1 to 0.2 parts by weight of ground ginger juice, 0.2 to 0.4 parts by weight of a black pepper powder, 8 to 10 parts by weight of a shiitake mushroom powder, 10 to 15 parts by weight of chicken stock, 0.1 to 0.3 parts by weight of a vongole powder, 60 to 70 parts by weight of liquid cream, 7 to 10 parts by weight of a parmesan powder, 30 to 40 parts by weight of an oyster powder, and 1 to 2 parts by weight of Schisandra chinensis seed oil to manufacture a mixture; a step (b) for manufacturing a secondary sauce; a step (c) for manufacturing a third sauce; a step (d) for storing the third sauce at a temperature of 10 to 15℃; and a step (e) for manufacturing a shrimp oyster sauce.

Description

Method for manufacturing shrimp oyster sauce and the sauce produced thereby {METHOD FOR SHIRIMP OISTER SOURCE}

The present invention relates to a method for manufacturing shrimp oyster sauce and a shrimp oyster sauce prepared thereby. Specifically, the production of a shrimp oyster sauce that can remove the fishy flavor peculiar to shrimp and oysters, increase the umami taste, and maintain the original taste of the ingredients. It relates to a method and a shrimp oyster sauce prepared thereby.

Recently, as people's tastes have become westernized, there is an increasing need to enjoy pasta that can only be found at specialty stores at home. Due to these consumer needs, the food industry has released various types of pasta sauces that can be easily cooked and enjoyed immediately, so they can be easily purchased at the mart. These sauces can be easily applied to various menus such as pasta, udon, risotto, and fried rice by adding desired ingredients, and the recent sauce market is continuously expanding as high-quality food can be consumed at home without eating out.

However, even though there are various sauces, they are sauces sold on the market, and the sauces that consumers can commonly access are tomato sauce, cream sauce, rosé sauce, oil sauce, and sauces that differ only in the ingredients added to these types, and sauces that can be found in specialty stores similar to these

In other words, unlike the expanding sauce market, the type of sauce does not change significantly. In particular, in the case of sauces made from seafood, the amount of seafood in the sauce is very small compared to the sauce, so you cannot easily feel the taste of seafood in the sauce itself. You can still satisfy your five senses through expensive menus sold in specialty stores.

Furthermore, even in various menus such as pasta with seafood sauce, risotto, udon, fried rice, etc., most of them are spicy or salty stimulating sauces to capture the fishy taste unique to seafood. There is a problem that can be easily fed up by the taste.

One object of the present invention is to solve the weaknesses of conventional sauces, by preparing a shrimp oyster sauce containing shiitake mushroom powder and Schisandra seed oil to remove the fishy flavor peculiar to seafood, increase the taste, and improve the quality of shrimp meat. In addition to maintaining elasticity, it is intended to provide a method for producing shrimp oyster sauce that can enjoy the original taste of the ingredients, and a shrimp oyster sauce prepared thereby.

In addition, due to the preservative effect of Schizandra seed oil, it is possible to distribute for a long time without adding a large amount of preservatives, and to provide a source that is easily accessible to consumers.

According to one aspect of the present invention for solving the above problems, a shrimp oyster sauce manufacturing method is provided. The method for producing the shrimp oyster sauce includes 35 to 45 parts by weight of red pepper oil, 3 to 6 parts by weight of minced garlic, 0.1 to 0.2 parts by weight of minced ginger juice, 0.2 to 0.4 parts by weight of black pepper powder, 8 shiitake mushroom powder, based on 100 parts by weight of water. to 10 parts by weight, 10 to 15 parts by weight of chicken stock, 0.1 to 0.3 parts by weight of vongole powder, 60 to 70 parts by weight of liquid cream, 7 to 10 parts by weight of parmesan powder, 30 to 40 parts by weight of oyster powder, and 1 to 2 parts by weight to prepare a mixture, wherein the shiitake mushroom powder and Schizandra seed oil have a weight ratio of 8 to 10: 1 to 2, and the mixture is aged for 36 to 48 hours under a temperature condition of 10 to 15 ° C. In the step (a) of preparing, 7 to 8 parts by weight of Schizandra seed oil is mixed with the primary source based on 100 parts by weight of the primary source, heated at 100 to 110 ° C for 30 to 40 minutes, and then at room temperature for 4 to 6 hours. In step (b) of preparing a secondary sauce by aging during fermentation, 50 to 60 parts by weight of onion, 3 to 5 parts by weight of pumpkin, and 100 to 150 parts by weight of shrimp are mixed with respect to 100 parts by weight of the secondary sauce, and then heated to 220 to 230 ° C. (c) step of preparing a tertiary sauce by heating until the onion, zucchini and shellfish are discolored, and then aging at room temperature for 4 to 6 hours, storing the tertiary sauce at 10 to 15 ° C (d ) step and 30 to 40 parts by weight of liquid cream and 10 to 15 parts by weight of white wine with respect to 100 parts by weight of the 3rd sauce immediately before cooking with main ingredients such as pasta noodles, udon noodles, and cereals, and 100 to 120 ° C. After heating for 5 to 6 minutes, when the cream boils to the center, add 5 to 7 parts by weight of Parmesan powder and water over low heat to prepare a shrimp oyster sauce (e).

Schisandra seed oil in step (a) is obtained by removing the flesh and seed skin from Schizandra seeds separated from Schisandra chinensis, and then mixing the refined oil and liquid oligosaccharide at a weight ratio of 10: 1 to obtain oil completely mixed with liquid oligosaccharide. It is characterized by using.

According to another aspect of the present invention, a sauce prepared by the method for producing the shrimp oyster sauce described above is provided.

Shrimp oyster sauce manufacturing method according to an embodiment of the present invention uses shiitake mushroom powder and Schizandra seed oil to increase the umami of seafood, but can satisfy the texture of consumers who want seafood sauce by reducing the fishy flavor peculiar to seafood. There are advantages to being

In addition, the shrimp oyster sauce manufacturing method according to an embodiment of the present invention can be used in various menus such as pasta, udon, risotto, and fried rice, and the general public can easily adjust the appropriate concentration according to the desired ingredients and menu, so that each menu and ingredient It has the advantage of being able to make good use of its characteristics.

Furthermore, since the sauce can permeate well into the ingredients, cooking time can be saved, and the original taste of seafood and ingredients such as noodles and rice can be maintained.

In addition, due to the preservative effect of Schizandra seed oil, it is possible to distribute for a long time without adding a large amount of preservatives, making it possible to prepare a sauce that is easily accessible to consumers.

In describing the present invention, a detailed description thereof will be omitted if it is determined that a related known function may unnecessarily obscure the subject matter of the present invention as it is obvious to those skilled in the art.

Although the present invention does not contain artificial sweeteners or additives for concentration control, the rich texture and umami are enhanced by the composition of ingredients such as Scholaris seed oil and shiitake mushroom powder, and it also includes ingredients beneficial to health, and depending on the ingredients, the sauce It relates to a method for producing shrimp oyster sauce that can be cooked to suit the taste by selecting the texture.

Sauces such as pasta and risotto that are sold on the market and are easily accessible to consumers are tomato sauce, cream sauce, oil sauce, and rosé sauce. types are classified. Therefore, a new type of sauce that is differentiated from them can be accessed through specialty store menus, and is more expensive than other menus, and has the disadvantage of not being easily enjoyed at home.

In addition, the above sauces sold on the market generally have a fixed concentration, so further heating or adding water is required to adjust the concentration. There is a downside to not providing taste.

In addition, unlike in the past, the needs of modern people in dealing with food these days go beyond the function of satisfying the five senses including taste, such as food and sauce, to satisfy the various tastes of each individual, and to supplement the weakened health due to recent fine dust. Requires food with added nutritional value.

To this end, the method for producing a shrimp oyster sauce according to an embodiment of the present invention is step (a) of preparing a primary sauce containing shiitake mushroom powder, Schisandra seed oil, etc., by adding Schisandra seed oil to the primary source Step (b) of preparing a secondary sauce, step (c) of preparing a tertiary sauce that is aged after adding various vegetables to the secondary sauce, (d) step of storing the aged tertiary sauce, and Step (e) of preparing a shrimp oyster sauce by heating the stored tertiary sauce with main ingredients such as pasta noodles, udon noodles, grains, etc. and white wine immediately before cooking, and heating over low heat.

Hereinafter, each step will be described in detail.

First, step (a) is a step for preparing the primary shrimp oyster sauce. In particular, it contains shiitake mushroom powder and omija seed oil, which are the main ingredients of the sauce. Specifically, based on 100 parts by weight of water, 35 to 45 parts by weight of red pepper oil, 3 to 6 parts by weight of minced garlic, 0.1 to 0.2 parts by weight of minced ginger juice, 0.2 to 0.4 parts by weight of black pepper powder, 8 to 10 parts by weight of shiitake mushroom powder, chicken 10 to 15 parts by weight of stock, 0.1 to 0.3 parts by weight of vongole powder, 60 to 70 parts by weight of liquid cream, 7 to 10 parts by weight of parmesan powder, 30 to 40 parts by weight of oyster powder and 1 to 2 parts by weight of Schisandra seed oil A primary sauce may be prepared by aging for 36 to 48 hours under a temperature condition of 10 to 15 ° C.

Shiitake mushrooms included in step (a) contain a polysaccharide called glutamic acid, which serves as a natural seasoning that exhibits a deeper flavor and umami than artificial seasonings, and is therefore commonly used in broth, stewed and stir-fried dishes. The powder of these shiitake mushrooms contains polysaccharides, so when mixed with oils, viscosity occurs, the concentration becomes very thick, and even a small amount can sufficiently bring out the sweetness. Furthermore, it has an excellent effect of inhibiting the activity of tyrosyanase, an enzyme involved in the production of melanin pigment, and has an excellent effect on skin care.

The Schisandra seed oil is an oil extracted from the seeds of Schizandra chinensis. The main component of the oil is hydrophobic lignin, which forms a cross-link with the polysaccharide component to block the absorption of moisture, and generates heat when heated by the oil component. to act as fuel. When such Schizandra seed oil is mixed with shiitake mushroom powder, in particular, lignin, which is the main component of Schisandra seed oil, and polysaccharide of shiitake mushroom powder form mutual cross-links to form a degree of viscosity that is not combined with moisture. Therefore, a sauce with a strong viscosity can be prepared by shiitake mushroom powder mixed with Schisandra seed oil, and by adding white wine described later, it permeates the main ingredients such as pasta noodles, udon noodles, and grains, so that the main ingredients are not fried or steamed for a long time. Since the liver of the sauce can be sufficiently absorbed, there is an advantage that the main ingredient can be easily cooked without blowing or loosening during the cooking process of general consumers.

Preferably, after removing the pulp and seed skin from Schizandra seeds separated from Schizandra chinensis, the oil purified from the separated seeds and the liquid oligosaccharide are mixed in a weight ratio of 10: 1, so that the oil completely mixed with the oligosaccharide can be used. The oligosaccharide provides sweetness, and as a type of polysaccharide, when liquid oligosaccharide is added to Schisandra seed oil, it has the advantage of easy viscosity control by liquid oligosaccharide when mixed with shiitake mushroom powder.

At this time, with respect to 100 parts by weight of water, 8 to 10 parts by weight of shiitake mushroom powder and 1 to 2 parts by weight of Schisandra seed oil, and the shiitake mushroom powder and Schisandra seed oil may be in a weight ratio of 8 to 10: 1 to 2. If the weight ratio of shiitake mushroom powder and Schisandra seed oil is less than the above range, you cannot feel the flavor and umami of the sauce, and the concentration control effect may be insignificant when cooking with the main ingredient. It is preferable to maintain the weight ratio of shiitake mushroom powder and Schisandra seed oil in the above range, since the sour or sweet and bitter taste of Schisandra seed oil can be strongly raised and irritating, and it does not match with other ingredients.

In the above mixture of shiitake mushroom powder and omija seed oil, 35 to 45 parts by weight of red pepper oil for spicy taste, 3 to 6 parts by weight of minced garlic to reduce the fishy smell of seafood, 0.1 to 0.2 parts by weight of minced ginger juice, pepper powder 0.2 to 0.4 parts by weight, 10 to 15 parts by weight of chicken stock instead of broth, 0.1 to 0.3 parts by weight of vongole powder, 60 to 70 parts by weight of liquid cream that neutralizes the spicy taste of red pepper oil, 7 to 10 parts by weight of parmesan powder, After adding and mixing 30 to 40 parts by weight of oyster powder that enhances the flavor of seafood, the primary sauce can be prepared by aging for 36 to 48 hours under a temperature condition of 10 to 15 ° C.

At this time, it may be aged for 36 to 48 hours under a temperature condition of 10 to 15 ° C. If the temperature condition is less than the above temperature condition, the sauce may harden, and if the temperature condition is exceeded, it may easily rot when aged for a long time, and aged less than the above time In this case, since the mixing of the ingredients added to the sauce is not sufficient, it is preferable to maintain the above temperature conditions and aging time ranges since aging cannot be achieved.

Step (b) is a step of preparing a secondary source using the primary source. In particular, it may be a step of mixing 7 to 8 parts by weight of Schizandra seed oil with respect to 100 parts by weight of the first source in the first source, heating it at 100 to 110 ° C. for 30 to 40 minutes, and then aging at room temperature for 4 to 6 hours. . If Schisandra seed oil is less than the above range by weight, the amount of crosslinking with the polysaccharide component contained in the primary source is insignificant, so the effect of blocking moisture absorption cannot be expected. Vegetables and seafood added in the step described later The concentration may be diluted by the moisture contained, and if it exceeds the weight part of the above range, the sour or sweet and bitter taste of Schisandra seed oil may rise strongly and be irritating, and may not match with other ingredients. It is preferable to keep

In addition, it may include heating at 100 to 110 ° C. for 30 to 40 minutes and then aging at room temperature for 4 to 6 hours. After mixing Schisandra seed oil with the primary source, 100 to 110 ° C. for 30 to 40 minutes While heating, it can neutralize the sour or bitter taste of Schizandra seed oil. At this time, if the temperature is less than 100 to 110 ° C, the sour or bitter taste of the additionally added Schisandra seed oil cannot be neutralized, and if the temperature exceeds the above temperature, the sauce may stick to the bottom or the heat of the Schisandra seed oil may add a burnt taste. It is preferable to maintain the above temperature range. Furthermore, if the heating time range is not satisfied, the oil component does not volatilize and the sour or bitter taste of Schisandra seed oil cannot be neutralized, but rather the oil is absorbed into the material and the sour or bitter taste can be enhanced, and if the temperature is exceeded, the concentration It is preferable to maintain the heating time range as the sauce may stick to the bottom due to excessive thickening or a burnt taste may be added due to the heat of Schisandra seed oil.

Step (c) is a step of preparing a third source using the second source. In particular, after mixing 50 to 60 parts by weight of onion, 3 to 5 parts by weight of pumpkin, and 100 to 150 parts by weight of shelled shrimp with respect to 100 parts by weight of the secondary sauce, at 220 to 230 ° C until the onion, pumpkin and shelled shrimp are discolored. After heating, it may be a step of aging for 4 to 6 hours at room temperature. Vegetables and seafood are added to the aged secondary sauce to caramelize the onion, and the moisture of the pumpkin is drained and the sauce is absorbed and heated at 220 to 230 ° C. until the color of the shelled shrimp is discolored. At this time, since the moisture discharged from the vegetables and shelled shrimp during heating does not mix with the secondary source of the oil component, it is preferable to satisfy the above temperature range so that the discharged moisture can evaporate without forming a layer separated from the secondary source. do. Thereafter, it is preferable to completely cool the warmed sauce to prepare a sauce at room temperature, and to go through a step of aging for 4 to 6 hours so that the concentration of the sauce can be thickened in the process of cooling to room temperature.

After preparing the above tertiary sauce, it is stored at a low temperature so that the tertiary sauce can be immediately added in the step of cooking with main ingredients such as pasta noodles, udon noodles, and grains, but preferably stored at 10 to 15 ° C. In the case of the above-described temperature, the sauce in which various materials are mixed is aged at a low temperature, so the texture of the sauce is soft and does not deteriorate due to the lignin component of Schizandra seed oil, so it has the advantage of being able to be stored for a long time. At this time, it is preferable to store at least 3 days, and if it is less than 3 days, the fishy smell of seafood may become stronger in the process of maturing the tertiary sauce, and it is preferable to exceed 3 days to harm the flavor of the sauce. In addition, when the above sauce is sold, it has the advantage of being able to be stored for a long time without mixing a large amount of other additives such as preservatives.

Thereafter, 30 to 40 parts by weight of liquid cream and 10 to 15 parts by weight of colorless alcohol such as white wine are added to 100 parts by weight of the tertiary sauce immediately before cooking with main ingredients such as pasta noodles, udon noodles, and grains for the tertiary sauce stored. By adding parts by weight, the lignin component is dissolved in the alcohol component and absorbed into the main ingredient, so that it can be cooked at a suitable concentration according to the menu that matches the main ingredient. In other words, while the tertiary sauce is dissolved in white wine and aged at a low temperature, the concentration of the sauce in a soft and thick state is diluted, while the diluted sauce is absorbed into the main ingredients such as pasta noodles, udon noodles, and grains in a short time, so that the seasoning of the sauce is added to the main ingredients. It can be delivered as it is, and it can be cooked in a short time, so the main ingredient does not blow or loosen, so the texture of the main ingredient can be maintained.

At this time, liquid cream and white wine are added to the tertiary sauce, heated at 100 to 120 ° C for 5 to 6 minutes so that the alcohol and lignin components of the white wine are dissolved and the fragrance of alcohol evaporates at the same time, and then the cream is poured into the wok (cooking utensil). When it boils to the center height, shrimp oyster sauce can be prepared by adding 5 to 7 parts by weight of parmesan powder and a small amount of water that can be adjusted to the desired concentration according to the preference over low heat. At this time, if the temperature is below the above range, the sauce is not absorbed on the surface of the main material, so the liver of the sauce cannot be delivered as it is. It is preferable to maintain the above temperature range because the sauce or noodles may stick to the bottom and spoil the texture. At this time, it is preferable to use white wine and colorless alcohol because it can maintain the color of the sauce, and if the white wine exceeds the above weight part, the wine must be cooked for 30 minutes or more to evaporate the alcohol component, which takes a long time. The main ingredient may be blown or released, and if the temperature exceeds the above range, the sauce or noodles may stick to the bottom and damage the texture, so the weight of the white wine is preferably maintained within the above range.

On the other hand, shrimp oengster sauce according to another aspect according to the present invention can be prepared through the manufacturing method as described above.

[Example]

To prepare the shrimp oyster sauce according to the present invention, 35 parts by weight of red pepper oil, 5 parts by weight of minced garlic, 0.2 parts by weight of minced ginger juice, 0.4 parts by weight of pepper powder, 9 parts by weight of shiitake mushroom powder, chicken stock with respect to 100 parts by weight of water 12 parts by weight, 0.2 parts by weight of vongole powder, 70 parts by weight of liquid cream, 9 parts by weight of parmesan powder, 35 parts by weight of oyster powder, and 2 parts by weight of Schisandra seed oil were mixed to prepare a mixture, but the shiitake mushroom powder and Schisandra seed oil has a weight ratio of 9:2, and the mixture was aged at a temperature of about 15° C. for 48 hours to prepare a primary sauce.

After mixing 7 parts by weight of Schisandra seed oil with respect to 100 parts by weight of the first source in the first sauce and heating it at 110 ° C. for about 40 minutes, it was aged at room temperature for 6 hours to prepare a second sauce.

Then, after mixing 60 parts by weight of onion, 5 parts by weight of pumpkin, and 150 parts by weight of shelled shrimp with the secondary sauce, heat it at about 230 ° C until the onion, pumpkin and shelled shrimp change color, and then mature at room temperature for 6 hours. After preparing the tertiary sauce, the tertiary sauce was aged for 5 days until immediately before cooking with udon noodles at about 10 ° C.

Add 40 parts by weight of liquid cream and 15 parts by weight of white wine to the 3rd sauce based on 100 parts by weight of the 3rd sauce, heat at about 120 ° C for 5 minutes, and when the cream boils to the center, 7 parts by weight of Parmesan powder and about 5 A shrimp oyster sauce was prepared by adding parts by weight of water. Afterwards, 100 g of udon noodles were added to 300 g of shrimp oyster sauce to cook shrimp oyster udon dishes.

As in the above-described example, the sensory evaluation results were obtained as shown in Tables 1 and 2 below for the udon dish cooked through the shrimp oyster sauce according to the present invention.

product name age group Results of sensory test questions
(point/10) cooking time weight of cotton
(Weighing udon noodles, initial weight 100g) Checker
(number of people) Udon dish cooked with the sauce according to the present invention Umami texture 20 8 9 5 minutes 110g 50 30 8.5 9 5 minutes 108g 50 40 9 9.5 6 minutes 109g 50 50 9.5 9 6 minutes 110.5g 50 average 9 9.1 5.5 109.4 50

Through Table 1, 200 people who participated in the shrimp oyster udon noodle taste evaluation averaged 9 points in umami and 9.1 points in texture, and the cooking time was about 10 minutes compared to the average cooking time of about 15 for udon dishes including sauce. It took a reduced 5.5 minutes, and the weight increased by about 10% with respect to 100 g of the weight of the noodles, indicating that a large amount of shrimp oyster sauce was absorbed in the udon noodles.

Therefore, when the shrimp oyster sauce according to the present invention is used for udon noodles, the udon noodles can be cooked in a short time by the sauce, so the udon noodles do not swell or loosen, but the sauce sufficiently permeates the udon noodles, considering that the weight of the noodles has increased. Through this, it is predicted that the umami and texture of udon dishes are improved.

As described above, the shrimp oyster sauce of the present invention not only can satisfy the texture and umami without losing the original taste of the main ingredient, but also contains ingredients beneficial to the health of each ingredient, satisfying both the taste and health of modern people. There are advantages to doing so.

On the other hand, the protection scope of the present invention is not limited to the description and expression of the embodiments explicitly described above. In addition, it is added once again that the scope of protection of the present invention cannot be limited due to obvious changes or substitutions in the technical field to which the present invention belongs.

Claims (2)

35 to 45 parts by weight of red pepper oil, 3 to 6 parts by weight of minced garlic, 0.1 to 0.2 parts by weight of minced ginger juice, 0.2 to 0.4 parts by weight of pepper powder, 8 to 10 parts by weight of shiitake mushroom powder, chicken stock 10 to 15 parts by weight, 0.1 to 0.3 parts by weight of vongole powder, 60 to 70 parts by weight of liquid cream, 7 to 10 parts by weight of parmesan powder, 30 to 40 parts by weight of oyster powder, and 1 to 2 parts by weight of Schisandra seed oil to prepare a mixture. The shiitake mushroom powder and Schisandra seed oil are prepared in a weight ratio of 8 to 10: 1 to 2, and the mixture is aged for 36 to 48 hours under a temperature condition of 10 to 15 ° C. to prepare a first sauce (a) step;
After mixing 7 to 8 parts by weight of Schisandra seed oil with respect to 100 parts by weight of the first sauce in the first sauce, heating it at 100 to 110 ° C for 30 to 40 minutes, and then aging at room temperature for 4 to 6 hours to prepare a second sauce (b) step of doing;
After mixing 50 to 60 parts by weight of onion, 3 to 5 parts by weight of pumpkin, and 100 to 150 parts by weight of shelled shrimp with respect to 100 parts by weight of the secondary sauce, heat at 220 to 230 ° C until the onion, pumpkin and shelled shrimp are discolored. (c) preparing a tertiary sauce by aging at room temperature for 4 to 6 hours;
(d) step of storing the tertiary source at 10 to 15 ° C; and
30 to 40 parts by weight of liquid cream and 10 to 15 parts by weight of white wine are added to 100 parts by weight of the tertiary sauce immediately before cooking the tertiary sauce with main ingredients such as pasta noodles, udon noodles, and cereals, and 5 to 15 parts by weight at 100 to 120 ° C. (e) preparing shrimp oyster sauce by adding 5 to 7 parts by weight of parmesan powder and water over low heat when the cream boils to the center after heating for 6 minutes; Including,
Schisandra seed oil in step (a) is obtained by removing the pulp and seed skin from Schizandra seeds separated from Schizandra chinensis, and then mixing the refined oil and liquid oligosaccharide at a weight ratio of 10: 1 to obtain oil completely mixed with liquid oligosaccharide. To use, shrimp oyster sauce manufacturing method. Shrimp oyster sauce prepared by the shrimp oyster sauce manufacturing method of claim 1.