KR20090126128A - Zangachi and zangachi manufacturing method to use jujube - Google Patents
Zangachi and zangachi manufacturing method to use jujube Download PDFInfo
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- KR20090126128A KR20090126128A KR1020080052312A KR20080052312A KR20090126128A KR 20090126128 A KR20090126128 A KR 20090126128A KR 1020080052312 A KR1020080052312 A KR 1020080052312A KR 20080052312 A KR20080052312 A KR 20080052312A KR 20090126128 A KR20090126128 A KR 20090126128A
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- jujube
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- pickles
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- zangachi
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- 238000004519 manufacturing process Methods 0.000 title claims description 12
- 240000008866 Ziziphus nummularia Species 0.000 title 1
- 241001247821 Ziziphus Species 0.000 claims abstract description 70
- 238000000034 method Methods 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 239000006188 syrup Substances 0.000 claims abstract description 10
- 235000020357 syrup Nutrition 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- 239000008107 starch Substances 0.000 claims abstract description 6
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 235000021110 pickles Nutrition 0.000 claims description 23
- 235000013555 soy sauce Nutrition 0.000 claims description 11
- 240000004160 Capsicum annuum Species 0.000 claims description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 7
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 7
- 239000001728 capsicum frutescens Substances 0.000 claims description 7
- 240000002234 Allium sativum Species 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 235000015067 sauces Nutrition 0.000 claims description 5
- 230000032683 aging Effects 0.000 claims description 2
- 238000002156 mixing Methods 0.000 abstract description 4
- 230000006866 deterioration Effects 0.000 abstract 1
- 230000007721 medicinal effect Effects 0.000 abstract 1
- 239000002304 perfume Substances 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000021067 refined food Nutrition 0.000 description 4
- 230000001953 sensory effect Effects 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 230000000144 pharmacologic effect Effects 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000013376 functional food Nutrition 0.000 description 2
- 235000021395 porridge Nutrition 0.000 description 2
- RZVAJINKPMORJF-UHFFFAOYSA-N Acetaminophen Chemical compound CC(=O)NC1=CC=C(O)C=C1 RZVAJINKPMORJF-UHFFFAOYSA-N 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 239000007961 artificial flavoring substance Substances 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 208000030172 endocrine system disease Diseases 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 208000030603 inherited susceptibility to asthma Diseases 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 229940126601 medicinal product Drugs 0.000 description 1
- 230000003472 neutralizing effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 229940124595 oriental medicine Drugs 0.000 description 1
- 208000020016 psychiatric disease Diseases 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
- 235000014101 wine Nutrition 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
-
- 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
- A23V2300/00—Processes
- A23V2300/31—Mechanical treatment
Abstract
Description
본 발명은 대추를 이용한 장아찌 및 장아찌 제조방법에 관한 것으로, 보다 상세하게는 대추에 포함된 영양성분과 약리성분을 최대한 이용한 편의기능성 식품을 제조하는 대추를 이용한 장아찌 및 장아찌 제조방법에 관한 것이다.The present invention relates to a method of manufacturing pickles and pickles using jujube, and more particularly, to a method of manufacturing pickles and pickles using jujube to prepare a convenient functional food using the nutritional and pharmacological ingredients contained in the jujube.
대추는 우리나라 기후 및 풍토에 알맞아 재배가 용이하고, 적정한 상태로 건조된 경우에 저장성이 뛰어나 산간벽지나 정원 등에서 재배되어 온 과수로서, 동의보감, 의방유취, 향약구급방 등의 한방 약전에서 기술된 바와 같이, 그 자체의 당도가 높고 풍미(風味)가 우수하여 예로부터 약용 및 식용으로 널리 이용되어 왔다. Jujube is easy to cultivate according to the climate and climate of Korea, and it is an orchard that has been cultivated in mountain wallpaper or garden because of its excellent storage property when dried in an appropriate state, as described in Oriental Medicine Pharmacopoeia Its high sugar content and excellent flavor have been widely used for medicinal and edible foods since ancient times.
예컨대, 대추는 이뇨작용, 혈압강하, 보혈, 기관지천식, 항 알레르기, 내분비계질환, 노화방지, 내장강화, 신경쇠약개선, 빈혈치료, 식욕부진, 피부윤택 등의 효능이 있으며, 또 한방약재 중에서 강한 효능을 가진 약재의 급격한 작용을 부드럽게 조화시켜 줄뿐만 아니라 독성을 중화시키는 효능이 뛰어나, 근자에는 일반인들이 간편하게 섭취할 수 있도록 다양한 형태의 가공식품으로 유통되고 있다.For example, jujube is effective in diuretic action, lowering blood pressure, blood, bronchial asthma, anti-allergic, endocrine diseases, anti-aging, intestinal strengthening, nervous breakdown, anemia treatment, anorexia, skin nourishment. In addition to smoothly harmonizing the rapid action of the medicinal herbs with strong efficacy, and excellent in neutralizing the toxicity, in recent years, it is distributed in various forms of processed foods for the general public to easily consume.
종래에 대추를 이용한 가공식품을 살펴보면, 특허공개번호 제10-1994- 0018040)호에서 소비자들이 손쉽게 구입하여 단순히 끓는 물에 데쳐 즉석에서 죽을 취식할 수 있도록 하기 위한 대추를 주재료로 한 죽 및 그 제조방법과, 특허공개번호 제1994-0010930호에서 대추를 주재료로 하여 27종 또는 23종의 추가약제를 일정 비율로 배합해서 제조되는 대추를 주재로 한 건강보조식품의 제조 방법과, 특허공개번호 제10-1996-0040168호에서 인공가미성분을 첨가하지 않고 순수한 대추만을 사용하여 대추차의 참맛을 구현하기 위한 대추차의 제조방법외에도 대추를 이용한 건강음료, 대추잼, 대추빵, 대추즙, 대추슬라이스, 대추와인 등과 같이 다양한 형태의 가공식품제조방법이 선 공개된바 있다.Looking at the processed food using jujube in the prior art, Patent Publication No. 10-1994-0018040) and the production of porridge and jujube mainly made of jujube for consumers to easily buy, simply boiled in boiling water to eat porridge on the fly Method of producing a dietary supplement based on jujube prepared by blending 27 or 23 additional medicinal products with a jujube as a main ingredient in Patent Publication No. 1994-0010930, and Patent Publication No. 10-1996-0040168 In addition to the manufacturing method of jujube tea to realize the true taste of jujube tea using only pure jujube without the addition of artificial flavors, healthy drink, jujube jam, jujube bread, jujube slice, jujube slice Various types of processed food manufacturing methods, such as dates and jujube wines, have been published.
그런데, 상기한 가공식품들은 제조 패턴이 단순하고, 또 건강식품위주로 제조되어 소비자의 기호에 따라 주식과 별도로 섭취해야 함에 따라 소비층이 한정될 수밖에 없어 대추의 소비가 지속적인 감소추세에 있고, 또 가공단계를 거치면서 대추 고유의 향미는 물론 영양소가 대부분 파괴 및 소실되어 약리적인 효과를 크게 기대하기 어려운 폐단이 따랐다.By the way, the processed food is a simple manufacturing pattern, and manufactured mainly for health food, and consumed separately from the stock according to the consumer's preference, the consumption class is limited, so the consumption of jujube is on a continuous decline trend, and the processing step Through the jujube's inherent flavor, as well as most of the nutrients are destroyed and disappeared, the pharmacological effect was difficult to expect largely followed.
본 발명은 상기와 같은 문제점을 해결하고자 안출한 것으로, 대추의 단순 가공제조패턴에서 벗어나 누구나 쉽게 섭취할 수 있는 편의기능성 식품으로 제조하고, 또 대추 고유의 향미는 물론 영양소를 그대로 보존하면서 약리적인 효과를 향상시키기 위한 대추를 이용한 장아찌 및 장아찌 제조방법을 제공하는 것을 그 목적으로 한다. The present invention has been made to solve the above problems, to prepare a convenient functional food that can be easily consumed by anyone away from the simple processed manufacturing pattern of jujube, and also preserve the nutrients of jujube intact as well as pharmacological effect To provide a pickle and pickles manufacturing method using jujube to improve the purpose.
이러한 목적을 달성하기 위해 본 발명의 특징은, Features of the present invention to achieve this object,
씨를 제거한 건대추 60~85중량%, 매실 엑기스 2~20중량%, 고추장 5~25중량%, 간장 0.1~2.5중량%를 혼합한 총중량에 대해 소금 0.01~0.1중량%, 물엿 0.01~5중량%를 혼합하여 -2~2℃에서 2일-5일 숙성하여 제조되는 것을 특징으로 한다.60 to 85% by weight of dried jujube, 2 to 20% by weight of plum extract, 5 to 25% by weight of red pepper paste, 0.1 to 2.5% by weight of salt, 0.01 to 5% by weight of starch syrup It is characterized in that the mixture is prepared by aging for 2-5 days at -2 ~ 2 ℃.
이때, 상기 건대추는 씨를 제거한 상태 그대로 사용하거나, 씨를 제거하고 2~4등분으로 절단한 슬라이스대추를 사용하는 것을 특징으로 한다.At this time, the dry jujube is used as it is, remove the seed, or characterized in that using the sliced jujube cut in 2 ~ 4 equal parts.
그리고, 대추를 이용한 장아찌는 씨를 제거후 중앙이 관통된 통대추 혹은 중앙이 관통된 통대추를 절단한 슬라이스대추의 내외부에 고추장, 물엿, 매실 엑기스, 소금, 간장을 포함하는 혼합소스가 골고루 스며들어서 형성되는 것을 특징으로 한다.In addition, the pickled sauce using jujube is mixed with the sauce containing red pepper paste, starch syrup, plum extract, salt, and soy sauce inside and outside of the sliced jujube cut through the center jug or jujube through which the center penetrates. It is characterized by being formed.
이상의 구성 및 작용에 의하면, 본 발명은 대추를 장아찌로 가공하여 식생활에 밥반찬으로 누구나 쉽게 섭취할 수 있도록 제공됨에 따라 자연스럽게 대추의 소비층이 확대되고, 특히 씨가 제거된 원형 그대로의 대추를 사용하여 고유의 향미는 물론 영양소가 그대로 보존되는 효과가 있다.According to the above constitution and action, the present invention is processed to the jujube as a pickle in the diet, so that anyone can easily consume as a side dish, the natural consumption of the jujube is naturally expanded, in particular by using the original intact jujube In addition to its inherent flavor, nutrients are preserved as it is.
본 발명은 대추를 이용한 장아찌 제조방법에 관련되며, 이때 대추를 이용한 장아찌 제조방법은 대추와 고추장, 물엿, 매실 엑기스, 소금, 간장을 포함하는 혼합소스를 이용하여 장아찌를 제조하는 것으로, 이에 따른 상세한 설명은 후술하는 내용을 참조한다.The present invention relates to a method of manufacturing pickles using jujube, wherein the method of preparing pickles using jujube is to prepare pickles using a mixed source comprising jujube and red pepper paste, syrup, plum extract, salt, soy sauce, The description refers to the content to be described later.
본 발명에 따른 대추 장아찌 제조 방법은 씨를 제거한 건대추 60~85중량%, 매실 엑기스 2~20중량%, 고추장 5~25중량%, 마늘 간장 0.1~2.5중량%를 혼합한 총중량에 대해 소금 0.01~0.1중량%, 물엿 0.01~5중량%를 혼합하여 -2~2℃에서 2일-5일 숙성하여 제조된다. 이때 숙성시간이 짧으면 대추 장아찌가 고르게 숙성되지 않고, 길면 과다하게 숙성되어 유통 중에 향미가 저하되므로 2일-5일 숙성하는 것이 바람직하다.The method for preparing jujube pickles according to the present invention is based on a total weight of 60 ~ 85% by weight dried jujube, 2 ~ 20% by weight of plum extract, 5 ~ 25% by weight of kochujang, and 0.1 ~ 2.5% by weight of garlic soy sauce. 0.1 wt%, starch syrup 0.01-5 wt% is mixed and prepared at -2-2 ° C for 2-5 days. At this time, if the ripening time is short, jujube pickles are not evenly aged, and if it is long, excessively aged to decrease the flavor during distribution, it is preferable to ripen for 2 to 5 days.
그리고, 건대추는 대추의 원형을 그대로 유지한 상태로 씨가 제거된 통대추를 사용하거나 씨가 제거된 통대추를 2~4등분으로 절단한 슬라이스대추를 사용한다. 씨가 제거된 건대추는 중앙이 관통되어 고추장, 물엿, 매실 엑기스, 소금, 마늘 간장을 포함하는 혼합소스와 함께 버무릴 시 건대추 외부는 물론 관통된 중앙부를 통하여 내부로 스며들어 혼합소스가 고르게 흡수되므로 대추 장아찌 전체의 향미가 균일하게 유지되는 이점이 있다. And, the dry jujube uses the jujube juxta in which the seeds are removed while keeping the original jujube intact, or the slice jujube cut the jujube from which the seeds have been removed in 2-4 quarters. The dried dates of the dried jujube are penetrated through the center and mixed with the sauce containing red pepper paste, starch syrup, plum extract, salt, and garlic soy sauce. As it is absorbed, there is an advantage that the flavor of the whole jujube pickles remains uniform.
이하 본 발명에 따른 대추를 이용한 장아찌 제조방법을 실시예에 의하여 상세히 설명한다.Hereinafter, a method for preparing pickles using jujube according to the present invention will be described in detail by examples.
<실시예><Example>
아래 표 1은 대추 장아찌의 맛을 좌우하는 상기한 혼합소스 중에 건대추와 매실 엑기스의 배합비율을 달리하여 혼합한 각각의 대추 장아찌 성분표이다. 이때 고추장과 간장은 깊은맛을 내기 위해 전통적인 방법으로 제조된 것을 사용하며, 특히 간장은 염도 27중량%인 전통적인 방법으로 제조된 간장을 사용하는데, 상기한 간장은 제조과정에서 마늘추출물이 첨가된 마늘간장을 사용하였다.Table 1 below is a table of ingredients of each jujube pickles mixed with different blending ratios of dried jujube and plum extract in the mixed sauce that influences the taste of jujube pickles. In this case, red pepper paste and soy sauce are those prepared by the traditional method to give a deep taste, and in particular, the soy sauce uses soy sauce prepared by the traditional method having a salt content of 27% by weight. Soy sauce was used.
그리고, 기호에 따라 소금 및 물엿을 더 추가할 수 있으나, 본 발명의 실시예에서는 소금과 물엿은 추가하지 않았다.In addition, salt and syrup may be further added according to preference, but salt and syrup are not added in the embodiment of the present invention.
상기한 조성에 따라 재료들을 혼합한 후 0℃에서 3일 숙성시켜 마늘 장아찌를 제조하였다.After mixing the ingredients according to the above composition was aged for 3 days at 0 ℃ to prepare garlic pickles.
이와 같이 제조된 대추 장아찌의 맛을 평가하기 위해서 식품업계관계자를 대상으로 관능검사요원 40명을 1차 선발한 뒤, 맛의 정답비율이 낮은 10명을 제외한 후 최종적으로 30명을 선발하여 7점 기호법으로 각 시료의 맛을 채점하였으며, 그 결과는 아래 표 2와 같다.In order to evaluate the taste of the jujube prepared in this manner, 40 sensory inspectors were selected first from the food industry officials, and then 30 were selected after excluding 10 who had a low percentage of correct answers. The taste of each sample was scored by the symbol method, and the results are shown in Table 2 below.
이때, 평가 항목은 색(color), 향기(odor), 맛(taste) 및 종합적 기호도(overall)로 나누고, 그 기준은 대단히 뛰어나면 7점, 뛰어나면 6점, 약간 뛰어나면 5점, 보통이면 4점, 약간 떨어지면 3점, 떨어지면 2점, 대단히 떨어지면 1점으로 하였으며, 채점 평균을 각 시료의 관능검사 점수로 하였다.At this time, the evaluation items are divided into color, odor, taste, and overall preference, and the criteria are very excellent, 7 points, excellent 6 points, slightly superior 5 points, normal 4 points, 3 points were dropped slightly, 2 points were dropped, and 1 point was dropped very much. The scoring average was the sensory evaluation score of each sample.
상기한 바와 같이 관능검사 결과, 색을 제외한 모든 척도에서 NO3(매실 엑기스 15중량% 첨가)의 대추 장아찌가 유의적인 차이는 크게 없었으나 가장 우수한 것으로 확인되었다. 반면 매실 엑기스 10중량%, 20중량%가 첨가된 NO2, NO4의 대추 장아찌는 맛과 향, 종합적인 기호도 모두에서 큰 차이가 없었으며, 매실 엑기스 5중량%가 첨가된 대추 장아찌는 모든 척도에서 유의적으로 낮은 점수를 얻었다.As described above, as a result of sensory evaluation, jujube pickles of NO3 (added 15% by weight of plum extract) on all scales except color showed no significant difference, but were found to be the best. On the other hand, the jujube pickles of NO2 and NO4 added with 10% by weight and 20% by weight of plum extract did not differ significantly in taste, aroma, and overall taste.The jujube pickles added with 5% by weight of plum extract were significant on all scales. Enemy scored low.
따라서, 대추 장아찌를 시판하기 위해서는 관능검사에서 우수한 점수를 얻은 NO3의 혼합비율 즉, 건대추 73중량%, 매실 엑기스 15중량%, 고추장 10중량%, 마늘 간장 2중량%로 배합하는 것이 바람직하다.Therefore, in order to market jujube pickles, it is preferable to mix the NO3, which is an excellent score in the sensory test, that is, blended with 73% by weight of dried jujube, 15% by weight of plum extract, 10% by weight of soy sauce, and 2% by weight of garlic soy sauce.
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