KR102633855B1 - Pound cake manufacturing method and pound cake prepared therefrom - Google Patents

Abstract

The pound cake manufacturing method of the present invention allows the filling contained in the pound cake to be evenly distributed, allowing the eater to feel an even texture and taste, and provides a pound cake with a soft and elastic texture compared to conventional pound cakes. By making it possible to manufacture, the preference of eaters can be increased.

Description

Pound cake manufacturing method and pound cake manufactured therefrom {POUND CAKE MANUFACTURING METHOD AND POUND CAKE PREPARED THEREFROM}

The present invention relates to a pound cake manufacturing method and a pound cake prepared therefrom. also,

Cake refers to a type of confectionery made by foaming flour, eggs, butter, milk, sugar, etc. or using a leavening agent. In Korea, it is mainly served on anniversaries such as birthdays and Christmas, and is made with whipped cream or chocolate on a cylindrical or hexahedral base. We often think of food that is wrapped on the outside and decorated with .

Pound cake is a name given to the general cake ingredients of flour, eggs, butter and sugar, mixed with 1 pound each and baked. The flour, eggs, butter and sugar are mixed in a ratio of 1:1:1:1. It is a general term for plain cakes and fruit cakes made by filling the cake mold with the batter and baking it.

The pound cake is known to have the hardest texture among the general cake types, and when manufactured using a traditional recipe, a somewhat hard type of pound cake is made. Therefore, margarine or shortening, etc. are added to make the bread soft, making a soft and moist type of pound cake. It is also made.

The pound cake is simple to make, and the manufacturing process is easy enough to simply mix the ingredients and bake in the oven, so it is good for beginners in pastry making, and it goes well with any auxiliary ingredients, so you can make your own cake by adding the ingredients. It is also recommended to those who want to do it.

Meanwhile, pound cakes are made using the cream method (sugar batter method), which involves adding oil, sugar, and salt and making it into a creamy state by adding foam, then adding eggs slowly to maintain the foam. This is a method of mixing flour, etc. just enough to prevent foaming.

Since the conventional kneading method used above does not knead the dough to make it hard enough to take a shape, when filling is added to the dough to give a variety of flavors to the pound cake, it sinks over time and becomes the final product. The filling tends to be biased toward the bottom of the pound cake, and as a way to compensate for this, squeeze out 1/4 of the batter and filling, bake it, then squeeze 1/4 of the batter and filling on top, then repeat the baking process. However, this takes a long time and requires a large number of production personnel, so there are problems with manufacturing efficiency.

In addition, there is a method of manufacturing the dough by adding more than 70% of the filling to the dough, but this leads to an increase in the production cost, and in addition, there is a problem that the likes and dislikes of the eaters differ because too much filling is included.

The present inventors recognized the problems of the prior art and confirmed that when a pound cake is manufactured through a specific method, the filling can be evenly distributed within the pound cake and the preference can be increased by controlling the texture, and the present invention has reached completion.

The present invention,

(a) adding 180 to 220 parts by weight of butter, 170 to 210 parts by weight of sugar, and 0.5 to 4 parts by weight of salt into a mixer and mixing;

(b) mixing 180 to 220 parts by weight of whole eggs prepared by beating them by flowing them along the wall of the mixer;

(c) sieving 180 to 220 parts by weight of flour, 10 to 20 parts by weight of tapioca starch, and 1 to 5 parts by weight of baking powder and adding them to the mixer;

(d) adding 1 to 3 parts by weight of xanthan gum and 3 to 5 parts by weight of gelatin into the mixer and mixing to prepare dough;

(e) adding filling to the prepared dough, mixing it evenly, and squeezing the dough into a pound mold;

(f) rapidly freezing the dough squeezed into the pound mold; and

(g) storing the quick-frozen dough at a temperature of 0 to 4 degrees for 4 to 6 hours.

The present invention relates to pound cake batter prepared by the above method.

The present invention,

(a) adding 180 to 220 parts by weight of butter, 170 to 210 parts by weight of sugar, and 0.5 to 4 parts by weight of salt into a mixer and mixing;

(b) mixing 180 to 220 parts by weight of whole eggs prepared by beating them by flowing them along the wall of the mixer;

(c) sieving 180 to 220 parts by weight of flour, 10 to 20 parts by weight of tapioca starch, and 1 to 5 parts by weight of baking powder and adding them to the mixer;

(d) adding 1 to 3 parts by weight of xanthan gum and 3 to 5 parts by weight of gelatin into the mixer and mixing to prepare dough;

(e) adding filling to the prepared dough, mixing it evenly, and squeezing the dough into a pound mold;

(f) rapidly freezing the dough squeezed into the pound mold;

(g) storing the quick-frozen dough at a temperature of 0 to 4 degrees for 4 to 6 hours; and

(h) baking the refrigerated dough in an oven. It relates to a pound cake manufacturing method including.

The present invention relates to a pound cake manufactured by the above pound cake manufacturing method.

This will be explained in detail below. All combinations of the various elements disclosed herein fall within the scope of the present invention. Additionally, the scope of the present invention cannot be considered limited by the specific description below.

Additionally, unless otherwise defined within the specification, all terms used in the specification should be understood to have the same meaning as generally understood by those skilled in the art in the technical field to which the present invention pertains.

Additionally, singular expressions include plural expressions unless the context clearly dictates otherwise.

In this specification, terms such as first and second may be used to distinguish or describe one component from another component, but the components should not be construed as limited by these terms. For example, within the scope of the present invention, a first component may be named a second component and vice versa.

In addition, "degrees" combined with numbers in this specification refers to degree Celsius (℃) and can be used interchangeably with "℃" (for example, "100 degrees" has the same meaning as "100℃") is used).

The present invention,

(a) adding 180 to 220 parts by weight of butter, 170 to 210 parts by weight of sugar, and 0.5 to 4 parts by weight of salt into a mixer and mixing;

(b) mixing 180 to 220 parts by weight of whole eggs prepared by beating them by flowing them along the wall of the mixer;

(c) sieving 180 to 220 parts by weight of flour, 10 to 20 parts by weight of tapioca starch, and 1 to 5 parts by weight of baking powder and adding them to the mixer;

(d) adding 1 to 3 parts by weight of xanthan gum and 3 to 5 parts by weight of gelatin into the mixer and mixing to prepare dough;

(e) adding filling to the prepared dough, mixing it evenly, and squeezing the dough into a pound mold;

(f) rapidly freezing the dough squeezed into the pound mold; and

(g) storing the quick-frozen dough at a temperature of 0 to 4 degrees for 4 to 6 hours.

Hereinafter, the manufacturing method will be described in detail.

In the present invention, step (a) is a step of creaming butter, sugar, and salt by mixing them.

Sugar is included in an amount of 170 to 210 parts by weight, and salt is included in an amount of 0.5 to 4 parts by weight, based on 180 to 220 parts by weight of the butter. According to embodiments of the present invention, the sugar and salt are included in the amount of sugar relative to 200 parts by weight of the butter. Silver may be included in an amount of 170 to 210 parts by weight, and salt may be included in an amount of 0.5 to 4 parts by weight. More specifically, sugar may be included in an amount of 190 parts by weight and salt may be included in an amount of 2 parts by weight relative to 200 parts by weight of the butter, but is limited thereto. It doesn't work.

In the present invention, the butter may be melted butter at room temperature, and the type of butter may be commercially available butter. However, according to embodiments of the present invention, the butter has flavor, excellent quality, and taste. Considering the effectiveness of the invention, it may be desirable to use French rescue butter (AOP, unsalted), but is not limited thereto.

In the present invention, step (b) is a step of adding whole eggs prepared by beating with a whisk to the sufficiently melted butter in step (a).

The whole egg is added in an amount of 180 to 220 parts by weight based on 180 to 220 parts by weight of butter. According to embodiments of the present invention, the whole egg may be added in an amount of 180 to 220 parts by weight based on 200 parts by weight of butter, but is not limited thereto. no.

In step (b) of the present invention, when the whole egg is directly added to the container, the whole egg and the butter may be separated, so it is preferable to add the whole egg little by little while flowing along the wall of the mixer container.

Additionally, according to embodiments of the present invention, in step (b), it may be desirable to mix the mixer at a low speed, specifically, at a speed of 40 to 50 rpm, but is not limited thereto.

In the present invention, step (c) is a step of sifting flour, tapioca starch, and baking powder and then adding them to the mixer container.

According to embodiments of the present invention, the flour may be soft flour, but is not limited thereto.

In the present invention, “weak flour” refers to a type of flour made by grinding wheat, and the weak flour refers to flour with a gluten content of 10% by weight or less.

The flour may be added in an amount of 180 to 220 parts by weight based on 180 to 220 parts by weight of butter. According to embodiments of the present invention, the flour may be added in an amount of 180 to 220 parts by weight based on 200 parts by weight of butter. Specifically, It may be added at 200 parts by weight per 200 parts by weight of butter, but is not limited thereto.

In the present invention, tapioca starch refers to starch extracted from cassava roots growing in Central America.

In the present invention, tapioca starch serves to impart a chewy taste to the pound cake and to ensure that the filling is evenly distributed within the final manufactured pound cake along with subsequent steps.

The tapioca starch may be added in an amount of 10 to 20 parts by weight based on 180 to 220 parts by weight of butter, and according to embodiments of the present invention, the tapioca starch may be added in an amount of 10 to 20 parts by weight based on 200 parts by weight of butter. So, 15 parts by weight can be added for 200 parts by weight of butter, but it is not limited to this.

In the present invention, baking powder is added to give a soft texture by forming voids in the pound cake.

The baking powder may be added in an amount of 1 to 5 parts by weight based on 180 to 220 parts by weight of butter, and according to embodiments of the present invention, the baking powder may be added in an amount of 1 to 5 parts by weight based on 200 parts by weight of butter. So, 3 parts by weight can be added for 200 parts by weight of butter, but it is not limited to this.

In the present invention, step (d) is a step of adding xanthan gum and gelatin to a container, and together with the subsequent steps, serves to evenly distribute the filling and at the same time controls the texture of the pound cake. is carried out for

The xanthan gum and gelatin are added in an amount of 1 to 3 parts by weight and gelatin in an amount of 3 to 5 parts by weight relative to 180 to 220 parts by weight of butter. According to embodiments of the present invention, the xanthan gum and gelatin are added to 200 parts by weight of butter. 1 to 3 parts by weight of xanthan gum and 3 to 5 parts by weight of gelatin may be added, and more specifically, 2 parts by weight of xanthan gum and 4 parts by weight of gelatin may be added to 200 parts by weight of butter. , but is not limited to this.

In the present invention, the gelatin may be sheet gelatin or powdered gelatin, but powdered gelatin may be preferable for an even texture of the pound cake and even distribution of the filling.

In the present invention, the powdered gelatin can be used by soaking it in 5 times its weight of water and then dissolving it in a double boiler.

In the present invention, step (e) is a step of adding filling to the pound cake.

In the present invention, the filler refers to an ingredient that is uniformly distributed within the pound cake and can give additional taste and/or texture to the pound cake, targeting the consumer group desired by the manufacturer or providing nutritional balance or harmony with the pound cake. It can be selected arbitrarily. For example, the filling includes chocolate, fruit, etc., and the fruit may be one or more selected from grapes, plums, persimmons, figs, bananas, apricots, and mangoes, but is not limited thereto.

According to embodiments of the present invention, the filling may be fruit, preferably dried fruit, and more preferably dried plum (prune), but is not limited thereto.

In the present invention, step (f) is a step of rapidly freezing the dough squeezed into the pound cake mold, hardening the filling along with the ingredients contained in the dough in a short period of time to prevent the filling contained in the dough from sinking to the bottom. This is performed to delay the process and give the pound cake a highly desirable texture.

In step (f) of the present invention, quick freezing may be performed at a temperature of -30 to -40 degrees.

The device for the quick freezing is not particularly limited, and commercially available quick freezer products can be used without limitation.

In step (f), the quick-frozen state may last for more than 30 minutes, preferably 30 to 60 minutes, and the quick-frozen dough is preferably taken out immediately before performing step (g).

In the present invention, step (g) is a step of storing the rapidly frozen dough at a temperature of 0 to 4 degrees.

In step (g), the dough is aged and the flavor of the filling is absorbed into the dough, thereby improving the taste and texture of the final pound cake.

Step (g) may be performed for 4 to 6 hours. If performed for less than the above time, the dough may not be sufficiently aged and the flavor of the final finished pound cake may deteriorate, and if performed for more than the above time, The dough may dry out or may not be suitable for manufacturing efficiency.

Another aspect of the invention provides a batter for pound cake prepared by a method comprising the following steps:

(a) adding 180 to 220 parts by weight of butter, 170 to 210 parts by weight of sugar, and 0.5 to 4 parts by weight of salt into a mixer and mixing;

(b) mixing 180 to 220 parts by weight of whole eggs prepared by beating them by flowing them along the wall of the mixer and adding them little by little;

(c) sieving 180 to 220 parts by weight of flour, 10 to 20 parts by weight of tapioca starch, and 1 to 5 parts by weight of baking powder and adding them to the mixer;

(d) adding 1 to 3 parts by weight of xanthan gum and 3 to 5 parts by weight of gelatin into the mixer and mixing to prepare dough;

(e) adding filling to the prepared dough, mixing it evenly, and squeezing the dough into a pound mold;

(f) rapidly freezing the dough squeezed into the pound mold; and

(g) storing the quick-frozen dough at a temperature of 0 to 4 degrees for 4 to 6 hours.

Another aspect of the present invention provides a method for making a pound cake comprising the following steps:

(a) adding 180 to 220 parts by weight of butter, 170 to 210 parts by weight of sugar, and 0.5 to 4 parts by weight of salt into a mixer and mixing;

(b) mixing 180 to 220 parts by weight of whole eggs prepared by beating them by flowing them along the wall of the mixer and adding them little by little;

(c) sieving 180 to 220 parts by weight of flour, 10 to 20 parts by weight of tapioca starch, and 1 to 5 parts by weight of baking powder and adding them to the mixer;

(d) adding 1 to 3 parts by weight of xanthan gum and 3 to 5 parts by weight of gelatin into the mixer and mixing to prepare dough;

(e) adding filling to the prepared dough, mixing it evenly, and squeezing the dough into a pound mold;

(f) rapidly freezing the dough squeezed into the pound mold;

(g) storing the quick-frozen dough at a temperature of 0 to 4 degrees for 4 to 6 hours; and

(h) baking the refrigerated dough in an oven.

In the present invention, step (h) is a step of baking the dough obtained in step (g) in an oven.

In the present invention, step (h) is,

(h-1) spraying water containing honey and sugar onto the dough;

(h-2) baking the dough in an oven preheated to 200 degrees for 20 minutes;

(h-3) spraying water containing honey and sugar into the pound cake dough baked in h-2;

(h-4) baking the dough at a temperature of 160 degrees for 30 minutes.

The h-1 and h-3 steps are the steps of spraying water containing honey and sugar dissolved in the dough,

In h-1, the water containing honey and sugar is honey, sugar, and water in a weight ratio of 1:1:20,

In h-3, the water containing honey and sugar may be honey, sugar, and water in a weight ratio of 1:1:10.

The h-1 and h-3 steps serve to coat the outside of the pound cake and simultaneously improve the moist taste of the pound cake. In the present invention, the h-1 and h-3 steps are prepared at different weight ratios. It is required to use water containing honey and sugar.

In step h-1, water containing honey and sugar is prepared with honey, sugar, and water in a weight ratio of 1:1:20, and the weight ratio is added to the dough while the pound cake is baked in step h-2, which is performed thereafter. This can be important in that it reduces evaporation of absorbed moisture and prevents burning.

In addition, the water containing honey and sugar in step h-3 is prepared with honey, sugar, and water in a weight ratio of 1:1:10, and the weight ratio is used while the pound cake is baked in step h-2, which is performed thereafter. This can be important in that it reduces evaporation of moisture absorbed into the dough and prevents burning.

In the h-2 and h-4 steps, the dough is baked at different temperatures and times, and the final pound cake has a highly desirable texture, and the coating layer on the outside of the pound cake is burned or deteriorated, making it taste bad. In order to prevent the flavor from deteriorating, it is preferable to bake the dough at a temperature of 200 degrees for 20 minutes in step h-2 and for 30 minutes at a temperature of 160 degrees in step h-4, but is not limited thereto.

Another aspect of the invention provides a pound cake prepared by a method comprising the following steps:

(a) adding 180 to 220 parts by weight of butter, 170 to 210 parts by weight of sugar, and 0.5 to 4 parts by weight of salt into a mixer and mixing;

(b) mixing 180 to 220 parts by weight of whole eggs prepared by beating them by flowing them along the wall of the mixer and adding them little by little;

(c) sieving 180 to 220 parts by weight of flour, 10 to 20 parts by weight of tapioca starch, and 1 to 5 parts by weight of baking powder and adding them to the mixer;

(d) adding 1 to 3 parts by weight of xanthan gum and 3 to 5 parts by weight of gelatin into the mixer and mixing to prepare dough;

(e) adding filling to the prepared dough, mixing it evenly, and squeezing the dough into a pound mold;

(f) rapidly freezing the dough squeezed into the pound mold;

(g) storing the quick-frozen dough at a temperature of 0 to 4 degrees for 4 to 6 hours; and

(h) baking the refrigerated dough in an oven.

In this specification, the pound cake dough, pound cake manufacturing method, and specific details regarding the pound cake are the same as described in the pound cake dough manufacturing method unless otherwise stated, and are omitted to avoid unnecessary repetition.

The pound cake manufacturing method of the present invention can evenly distribute the filling contained in the pound cake, allowing the eater to feel an even texture and taste.

In addition, the pound cake manufacturing method of the present invention can increase the preference of eaters by making it possible to manufacture pound cakes with a softer and more elastic texture than conventional pound cakes.

Figure 1 schematically shows the pound cake manufacturing method of the present invention over time.

Hereinafter, the present invention will be described in more detail by examples. However, these examples are for illustrative purposes only, and the scope of the present invention is not limited by these examples. Additionally, terms that are not specifically defined in this specification should be understood to have meanings commonly used in the technical field to which the present invention pertains.

Example

190 g of sugar and 2 g of salt were added to 200 g of butter (made in France, Rescue AOP unsalted butter) melted at room temperature in a mixer container, and the mixer was set to medium speed and operated to mix evenly.

Next, 200 g of whole eggs, previously prepared by beating them with a whisk, were mixed by adding them little by little by flowing them along the wall of the mixer container. At this time, the speed of the mixer was set to low and operated, and the butter and whole eggs were mixed so that they were not separated.

Then, 200 g of flour and 15 g of tapioca starch were sieved and placed in a mixer container, 3 g of baking powder was added to the container, and the mixer was set to low speed and operated to mix.

After that, 2 g of xanthan gum and 4 g of gelatin were additionally added to the mixer, and the mixer was set to low speed and operated to mix evenly to prepare dough. At this time, gelatin was prepared and used by adding powdered gelatin to 5 times the weight of water and boiling it in a double boiler.

Next, 100 g of dried plums were finely chopped and added to the prepared dough, mixed evenly, squeezed into a pound cake mold, and immediately placed in a quick freezer and quickly frozen at a temperature of -30 to -40 degrees.

Then, the quick-frozen dough was taken out after about 1 hour and stored at a temperature of 0 to 4 degrees for about 5 hours.

After taking out the stored dough, spray a mixture of honey, sugar and water in a weight ratio of 1:1:20 evenly on the dough, bake it in an oven preheated to 200 degrees for 20 minutes, and add honey and sugar to the dough. and water were sprayed evenly at a weight ratio of 1:1:15, the oven was set to 160 degrees, baked for an additional 30 minutes, taken out of the oven and cooled to complete the pound cake.

Comparative example

190 g of sugar and 2 g of salt were added to 200 g of butter (made in France, Rescue AOP unsalted butter) melted at room temperature in a mixer container, and the mixer was set to medium speed and started to mix evenly.

Next, 200 g of whole eggs, previously prepared by beating them with a whisk, were mixed by adding them little by little by flowing them along the wall of the mixer container. At this time, the speed of the mixer was set to low and operated, and the butter and whole eggs were mixed so that they were not separated.

Then, 200 g of flour was sieved and placed in a mixer container, 3 g of baking powder was added to the container, and the mixer was set to low speed and operated to prepare dough.

Next, add 100 g of finely chopped dried plums to the prepared dough, mix evenly, squeeze the dough into a pound cake mold, bake in an oven preheated to 180 degrees for 1 hour, remove from the oven, cool, and pound. The cake was completed.

Experimental Example 1

Whether the manufacturing method of the present invention exhibits an effect of even distribution of the filling in the pound cake was determined by slicing the pound cakes of the above examples and comparative examples, counting the number of plum fragments located at the top and bottom, and measuring the number of plum fragments located at the top of the total. The proportion of plum fragments was calculated and evaluated.

[formula]

Filling top distribution ratio (%) = (Number of plum fragments distributed on top)/(Total number of plum fragments)

sample Filler top distribution ratio (%) Example 52 Comparative example 35

As shown in the table above, it can be seen that the pound cake of the example manufactured through the manufacturing method of the present invention has a significant portion of the filling located at the top of the total input amount.

In contrast, it can be seen that in the pound cake of the comparative example, about 65% of the total amount of filling was biased toward the bottom.

This means that when a pound cake is manufactured through the manufacturing method of the present invention, the filling is evenly distributed within the pound cake so that eaters can feel an even texture and taste when eating it.

Experimental Example 2

Sensory evaluation was performed on the pound cakes prepared in Examples and Comparative Examples.

A total of 30 subjects ranging in age from their teens to their 30s, who mainly prefer desserts, were surveyed for their preferences. A 5-point rating method was used to calculate the results, and the results are shown as the average in Table 2 below.

[Evaluation standard]

5 points: Much better than a typical pound cake

4 points: Better than regular pound cake

3 points: No difference from a regular pound cake.

2 points: worse than a typical pound cake

1 point: much worse than a typical pound cake

taste Texture preference Example 4.3 4.25 4.2 Comparative example 3.2 3 3

As shown in the table above, in the case of the examples, the pound cake manufactured through the pound cake manufacturing method of the present invention received a higher rating of 4.2 or more compared to the comparative example in terms of taste, texture, and preference, which can improve consumer preference. It was confirmed that it exists.

Claims (10)

(a) adding 180 to 220 parts by weight of butter, 170 to 210 parts by weight of sugar, and 0.5 to 4 parts by weight of salt into a mixer and mixing;
(b) mixing 180 to 220 parts by weight of whole eggs prepared by beating them by flowing them along the wall of the mixer and adding them little by little;
(c) sieving 180 to 220 parts by weight of flour, 10 to 20 parts by weight of tapioca starch, and 1 to 5 parts by weight of baking powder and adding them to the mixer;
(d) adding 1 to 3 parts by weight of xanthan gum and 3 to 5 parts by weight of gelatin into the mixer and mixing to prepare dough;
(e) adding additives to the prepared dough, mixing them evenly, and squeezing the dough into a pound mold;
(f) rapidly freezing the dough squeezed into the pound mold; and
(g) storing the quick-frozen dough at 0 to 4°C for 4 to 6 hours,
In step (f) above,
The quick freezing is performed at -30 to -40°C for 30 to 90 minutes. delete delete Dough for pound cake prepared by the method of claim 1. (a) adding 180 to 220 parts by weight of butter, 170 to 210 parts by weight of sugar, and 0.5 to 4 parts by weight of salt into a mixer and mixing;
(b) mixing 180 to 220 parts by weight of whole eggs prepared by beating them by flowing them along the wall of the mixer and adding them little by little;
(c) sieving 180 to 220 parts by weight of flour, 10 to 20 parts by weight of tapioca starch, and 1 to 5 parts by weight of baking powder and adding them to the mixer;
(d) adding 1 to 3 parts by weight of xanthan gum and 3 to 5 parts by weight of gelatin into the mixer and mixing to prepare dough;
(e) adding additives to the prepared dough, mixing them evenly, and squeezing the dough into a pound mold;
(f) rapidly freezing the dough squeezed into the pound mold;
(g) storing the quick-frozen dough at 0 to 4°C for 4 to 6 hours; and
(h) baking the refrigerated dough in an oven,
In step (f) above,
The quick freezing is performed at -30 to -40°C for 30 to 90 minutes. delete delete According to clause 5,
In step (h),
(h-1) spraying water containing honey and sugar onto the dough;
(h-2) baking the dough in an oven preheated to 200°C for 20 minutes;
(h-3) spraying water containing honey and sugar into the pound cake dough baked in h-2;
(h-4) baking the dough at 160°C for 30 minutes. A pound cake manufacturing method comprising: According to clause 8,
In h-1, the water containing honey and sugar is honey, sugar, and water in a weight ratio of 1:1:20,
In h-3, the water containing honey and sugar is a pound cake manufacturing method in which the honey, sugar, and water are in a weight ratio of 1:1:15. A pound cake manufactured by the method of any one of claims 5, 8, and 9.