KR20180085599A - Manufacturing method of salt using tomato and tomato salt thereof - Google Patents

Abstract

The present invention relates to a method for manufacturing tomato salt, which contains elements such as lycopene and potassium contained in tomatoes and can significantly increase consumers′ preference by enhancing the taste of salt, and tomato salt manufactured by the same. The method for manufacturing tomato salt comprises: a tomato juice manufacturing step of preparing washed tomatoes and salt, removing seeds of the prepared tomatoes, and extracting tomato juice in a liquid phase by crushing and filtering the flesh of tomatoes; a mixing step of manufacturing mixed salt by mixing the tomato juice and salt to make the tomato juice absorbed into the salt; a first drying step of drying the mixed salt in the shade for 22-26 hours to maintain the color of the tomato juice absorbed into the mixed salt; a second drying step of drying the mixed salt for at least six hours at 50-70°C to remove moisture remaining on the firstly dried mixed salt; and a packaging step of completing the tomato salt by putting the secondly dried mixed salt into an airtight container to prevent the mixed salt from hydrating.

Description

TECHNICAL FIELD [0001] The present invention relates to a method for producing tomato salt,

The present invention relates to a method for producing tomato salt and tomato salt produced by the method, and more particularly, to a method for producing tomato salt by adding a component such as lycopene and potassium contained in tomato and improving the taste of salt, The present invention relates to a method for producing tomato salt, and tomato salt produced thereby.

Tomato is a perennial, semi-vine plant fruit belonging to the gadget family. It has two characteristics of fruits and vegetables. It is a good source of vitamins and minerals.

These tomatoes contain ingredients such as citric acid, malic acid, succinic acid, amino acid, rutin, protein, saccharide, ash, calcium, iron, phosphorus, vitamin A, vitamin B1, vitamin B2, vitamin C and dietary fiber. Prevention, anti-aging, anti-sting, prevention of hypertension, low blood sugar is helpful. In addition, tomatoes are low in calorie and sugar content, rich in moisture and fiber, so they are effective in dieting, help digestion, and promote metabolism.

On the other hand, tomatoes contain a large amount of antioxidants such as lycopene and beta carotene, and they become red due to lycopene.

Lycopene is a powerful antioxidant that can prevent thrombogenesis, prevent stroke, myocardial infarction, and help maintain the youthfulness of cells by releasing free radicals that cause aging. It can also prevent men's prostate cancer, women's breast cancer and cancers of the digestive system, and is effective in releasing toxic substances generated when alcohol is decomposed in the body.

Therefore, it is known that tomatoes are most preferable to eat ripe tomatoes containing a large amount of lycopene and having a red color.

When the heat is applied to the tomato, the content of lycopene is increased. At this time, when olive oil or the like is added while heating the tomato, the absorption rate of lycopene in the body can be greatly improved.

On the other hand, tomatoes contain a large amount of potassium, so when the tomatoes are consumed, the sodium in the body can be discharged out of the body. Especially, it can prevent the high blood pressure which may occur frequently due to eating habits like Korean people. .

However, excessive intake of tomatoes can lead to the balance of potassium and sodium in the body, so it is recommended to eat with salt.

Salt, on the other hand, is an important substance that is essential for a person to survive. It contains about 0.9% of saline in the blood of a healthy person, and excretes waste in the body and activates metabolism.

These salts account for 70% to 80% of the production of rock salt, and the remainder are salt of the sun. There are dozens or more kinds of minerals such as calcium and magnesium in the salt, and such salt is generally used for edible purposes without being processed. Recently, various kinds of salt have been developed to improve the efficacy of salt.

Japanese Patent Application Laid-Open No. 10-2016-0127570 (published on Nov. 04, 2016) discloses a method for producing a pottery comprising the steps of charging salt into pottery made of loess having a storage capacity of 200 ml to 500 ml, Heating the pot in an oven at a temperature of 700 ° C to 900 ° C for 8 to 9 hours to prepare a baked salt; drawing the heated pot out of the oven and cooling; and adding a raw soybean ingredient to the salt ≪ / RTI > discloses a sanayzo salt prepared through an agitating step,

In addition, Japanese Patent Application Laid-Open No. 10-2014-0050283 (published on Apr. 29, 2014) discloses a method of producing a black garlic concentrate having a concentration of 25 Brix to 35 Brix and a step of adding salt to a high- A step of spray drying the black gum concentrate onto the dried salt while stirring in the high-speed compounding dryer; and a step of spraying the black gum concentrate while stirring in the high- Such as black garlic coated salt, which has been prepared through a step of secondary drying of the resulting salt at 35 ° C to 45 ° C for 10 minutes to 20 minutes.

DISCLOSURE Technical Problem The present invention has been proposed in order to solve the above-mentioned problems, and it is an object of the present invention to provide a method of manufacturing tomato salt and a tomato salt prepared by the method, in which ingredients such as lycopene, potassium, have.

In other words, by using the tomato juice extracted from the flesh of tomatoes so that the ingredients such as lycopene, potassium, and vitamins contained in the tomato can be easily ingested, it is possible to prevent the continuous action due to the ingredients of the tomatoes, the prevention of stroke and myocardial infarction, The present invention provides a method for producing tomato salt and a method for producing tomato salt by which various effects such as deterioration, cancer prevention, and anti-aging can be exhibited and the taste and aroma of tomato can be felt.

Also, it is an object of the present invention to provide a method for producing tomato salt which can prevent excessive absorption of sodium into the body due to potassium contained in tomato, and to provide tomato salt made therefrom.

It is another object of the present invention to provide a method for producing tomato salt and a tomato salt prepared by applying the oil to the tomato, in which the content of lycopene contained in tomato and the water absorption rate can be greatly improved.

The problems to be solved by the present invention are not limited to the above-mentioned problems, and other matters not mentioned can be clearly understood by those skilled in the art from the following description.

In order to achieve the above object, the present invention provides a method for preparing tomato salt, which comprises washing tomatoes and salt, removing the seeds of the prepared tomatoes, pulverizing the tomato flesh and filtering the tomato juice A mixing step of blending the tomato juice so as to permeate the salt so as to form a blended salt; and a primary drying step in which the tomato juice is dried in the shade for 22 to 26 hours to maintain the color of the tomato juice impregnated in the blended salt A second drying step of drying at 50 ° C to 70 ° C for at least 6 hours in order to remove water remaining in the primary dried salt; To complete the tomato salt.

In the mixing step, the salt is preferably blended in an amount of 50 to 100 parts by weight based on 100 parts by weight of the tomato juice.

Meanwhile, in the tomato juice manufacturing step, the washed tomato is sliced into a plurality of pieces to apply oil to one side of the sliced tomato to improve the absorption rate of the tomato, and a first oil application process A first baking process for baking at 150 to 190 ° C for 10 to 20 minutes to improve the ingredient content of the tomato and a second oil application for applying an oil to improve the absorption rate of the tomato in the other side of the sliced tomato And further a second baking process for baking at 150 to 190 ° C for 5 minutes to 15 minutes to improve the ingredient content of the oil-coated tomato on the other surface.

The present invention is characterized in that it is tomato salt produced by any one of the above methods.

As described above, according to the present invention, by using the tomato juice extracted from the flesh of tomato, lycopene, potassium, vitamins and the like contained in the tomato can be efficiently consumed.

In particular, the taste and flavor of tomatoes can be felt, and the quality of the product can be greatly improved, and the consumer's preference can be greatly improved. That is, by using the tomato juice extracted from the flesh of tomatoes so that components such as lycopene, potassium, and vitamins contained in the tomato can be easily ingested, the effect of the above tomatoes on the permanent action, prevention of stroke and myocardial infarction, , Prevention of cancer, prevention of aging and so forth. In addition, the taste and aroma of the tomatoes can be felt so as to serve as a natural seasoning, thereby improving the quality of the product and greatly improving the consumer's preference.

On the other hand, since potassium contained in tomatoes releases sodium in the body, there is an effect that excessive absorption of sodium into the body can be prevented in advance.

In addition, by using the tomato juice extracted from the oil-roasted tomatoes, the content of lycopene contained in the tomatoes can be greatly improved, and the absorption rate in the body can be greatly improved, thereby improving the satisfaction of consumers.

1 is a flowchart showing a method for producing tomato salt according to an embodiment of the present invention,
FIG. 2 is a photograph of a tomato salt prepared by the method of manufacturing tomato salt according to an embodiment of the present invention,
3 is a flowchart showing a method for producing tomato salt according to another embodiment of the present invention,
FIG. 4 is a photograph of an actual picture of tomato salt prepared by the method of manufacturing tomato salt according to another embodiment of the present invention. FIG.

Hereinafter, a method for manufacturing tomato salt according to the present invention and tomato salt produced therefrom will be described in detail with reference to the accompanying drawings.

FIG. 1 is a flow chart showing a method of manufacturing tomato salt according to an embodiment of the present invention, and FIG. 2 is a photograph of a tomato salt prepared by a method of manufacturing tomato salt according to an embodiment of the present invention.

FIG. 3 is a flow chart showing a method of manufacturing tomato salt according to another embodiment of the present invention, and FIG. 4 is a photograph of a tomato salt prepared by the method of manufacturing tomato salt according to another embodiment of the present invention.

As shown in FIGS. 1 and 2, the method for preparing tomato salt according to a preferred embodiment of the present invention comprises preparing a raw material for preparing tomato and salt, and a tomato juice for extracting tomato juice from the prepared tomato A step of mixing the extracted tomato juice with salt, a primary drying step of mixing and drying, a secondary drying step of drying again after the primary drying step, And a packaging step of packaging after drying.

The tomato salt according to the present invention can feel the taste and aroma of the tomato and can serve as a natural seasoning, so that it can add a rich taste to the dish.

First, it is preferable that the tomatoes used as main ingredients are selected from ripe tomatoes which have no surface cracks and more than 80% of which are colored in accordance with their inherent characteristics, such that they have a clear red color.

The reason why the red colored tomatoes are selected is because they contain a lot of red lycopene and the less ripe green tomatoes contain a toxic component called solanine which can cause headache or food poisoning It is because.

The ripe tomatoes contain lycopene, vitamin B, vitamin C, and potassium in large quantities, which can help prevent aging, prevent cancer, improve blood circulation and skin beauty.

The selected tomatoes are washed one or more times to prepare a ready-to-eat salt by removing pollutants such as various foreign substances, soil, pesticide and fertilizer from the tomatoes (S10 ).

At this time, the tomato may be chemically treated so as to remove and decontaminate the residual pesticide and fertilizer during the washing process.

The prepared tomato is divided into two to four portions and then the seeds are removed.

The removed tomato seeds may lower the consumer's preference due to the unique sour taste, and may cause side effects such as itching when the person is suffering from asthma, allergy, atopy or the like. In order to prevent the above-mentioned side effects, tomato seeds are removed.

In addition, the salt may be used in various kinds such as salt of sun, salt, salt, salt, bamboo salt, and salt, but it is preferable to use coarse salt.

After the seeds are removed, the tomato pulp is pulverized and pulverized. Then, the shells and the like are filtered with cotton balls or sieve to extract liquid tomato juice (S11).

By extracting the tomato juice as described above, it is possible to maintain the original taste and aroma of the tomato.

The extracted tomato juice is mixed with the prepared salt to prepare a mixed salt (S12).

It is preferable that the above-mentioned blended salt is blended with 50 to 100 parts by weight of the salt relative to 100 parts by weight of the tomato juice.

When 100 parts by weight of the tomato juice is blended at less than 50 parts by weight, the amount of the tomato juice is increased to dissolve the salt. If the salt is blended in an amount exceeding 100 parts by weight, And the taste and color of the tomato juice are deteriorated.

The tomato juice and salt are mixed to allow the tomato juice to be absorbed in the salt.

Thereafter, the compounded salt is dried in the shade for 22 to 26 hours (S13).

At this time, it is preferable that the compounded salt is uniformly spread on the wired paper and then dried in the shade for 22 hours to 26 hours.

The reason why the compounded salt is dried in the shade is that it is difficult to maintain the color of the tomato contained in the compounded salt. That is, when the compounded salt is dried in the sunlight, the red color of the tomato is hardly colored by the salt, and the color of the finished tomato salt may be lowered. Therefore, the compounded salt is preferably dried in the shade.

On the other hand, when the compounded salt is dried in the shade for less than 22 hours, the tomato juice is not sufficiently absorbed by the salt because the moisture of the tomato is not evaporated to an adequate amount, and when the salt is dried for more than 26 hours, There is a problem in that it is excessively deteriorated.

Therefore, it is preferable that the above-mentioned compounded salt is dried in the shade for 22 hours to 26 hours.

The primary dried salt is dried at 50 ° C to 70 ° C for 6 hours to 9 hours (S14). At this time, secondary drying may be performed using an oven.

In the secondary drying, if the compounded salt is dried at a temperature lower than 50 ° C or less than 6 hours, moisture remaining in the compounded salt may not sufficiently evaporate, resulting in decomposition of the finished tomato salt during storage. Further, when the compounded salt is dried at a temperature higher than 70 ° C. or more than 9 hours, the tomato juice contained in the compounded salt is evaporated to reduce the efficacy and color of the tomato.

As described above, by drying the compounded salt two times, the water due to the tomato juice can be removed, and the water can be removed, thereby preventing the occurrence of mold and the like.

Thereafter, the dried secondarily compounded salt is put into a packaging container to complete the production of tomato salt (S15).

The packaging container is preferably a closed container, but is not limited thereto. That is, by packing the sealed container in the sealed container, it is possible to prevent the tomato salt from getting wet and insects from entering, thereby preventing the tomato salt from being corrupted.

The tomato salt thus prepared can easily receive the lycopene, potassium, vitamins and the like contained in the tomato, and can not only taste the original taste and aroma of the tomato but also contain nutrients not destroyed by heat.

In addition, since potassium contained in the tomato dissolves sodium in the body, there is an effect that excessive absorption of sodium into the body can be prevented in advance.

As shown in FIGS. 3 and 4, the method of manufacturing tomato salt using tomato according to another embodiment of the present invention is characterized in that no cracks are formed on the surface of the tomato and more than 80% Select tomatoes with clear red tomatoes.

The selected tomatoes are washed one or more times to prepare the prepared tomatoes so that they can be edible by removing pollutants such as various foreign substances, soil, pesticide, and fertilizer from the tomatoes, and prepare edible salt (S20 ).

At this time, the tomato may be chemically treated so as to remove and decontaminate the residual pesticide and fertilizer during the washing process.

In addition, the salt may be used in various kinds of salt such as salt, salt, salt, salt, bamboo salt, and salt, and it is preferable to use coarse salt.

The prepared tomato is sliced (S21). That is, the prepared tomato is sliced so as to have a thickness of 0.5 cm to 2 cm.

If the thickness of the sliced tomato is less than 0.5 cm, it may be difficult to produce the tomato juice by excessively evaporating the moisture of the tomato in the baking process using the oven. If the thickness of the sliced tomato is greater than 2 cm, The olive oil may not be absorbed by the tomato during the baking process using the oven.

Oil is applied on one side of the sliced tomato using a brush or the like (S22).

At this time, the oil is preferably olive oil or the like.

Since the olive oil contains a large amount of vitamin E and unsaturated fatty acid, it is possible to improve the efficacy of tomatoes such as skin beauty and prevention of obesity.

In addition, the olive oil can help the lycopene contained in the tomatoes to be absorbed into the body well.

The tomato having the olive oil applied thereto is baked at 150 to 190 DEG C for 10 to 20 minutes (S23).

In other words, the tomatoes to which olive oil is applied on one surface thereof are arranged so as not to overlap with each other by using an oven, and then are first baked at 150 to 190 ° C for 10 to 20 minutes.

When the tomatoes coated with olive oil are baked at a temperature lower than 150 ° C. or less than 10 minutes, the applied olive oil is difficult to be absorbed by the tomatoes, so that it is difficult to improve the content of lycopene contained in the tomatoes and the absorption rate of tomatoes in the body . If the tomatoes applied to the olive oil are baked at a temperature higher than 190 ° C or more than 20 minutes, the moisture of the tomatoes may evaporate and it may be difficult to prepare tomato juice.

As described above, the oil is applied to the other surface of the tomato that has been primarily baked (S24).

Here, it is preferable that the oil uses the same oil as the oil applied on one side of the tomato. That is, the oil may use olive oil applied on one side of the tomato.

The tomato on which the olive oil is applied on the other surface is baked at 150 to 190 DEG C for 5 to 15 minutes through an oven (S25).

If the tomatoes with olive oil applied on the other surface are baked at a temperature lower than 150 ° C or less than 5 minutes, heat is not sufficiently applied to the tomatoes so that it is difficult to improve the amount of lycopene components contained in the tomatoes. When the tomatoes are baked at a temperature higher than 190 ° C or more than 15 minutes, moisture of the tomatoes is evaporated, which makes it difficult to produce tomato juice, which will be described later.

As described above, by applying heat to tomatoes coated with olive oil, the content of lycopene distributed in the fibers of the tomato is increased due to retraction of the fibers of the tomatoes, and the absorption rate of the lycopene in the body can be greatly improved .

After the olive oil is applied, the roasted tomatoes are pulverized in a pulverizer, and then the shells are filtered with cotton balls or sieve to extract liquid tomato juice (S26).

The extracted tomato juice is mixed with the prepared salt to prepare a mixed salt (S27).

Preferably, the blended salt comprises 50 to 100 parts by weight of the salt relative to 100 parts by weight of the tomato juice so that the tomato juice can be absorbed into the salt.

When the salt is mixed with less than 50 parts by weight of the salt in 100 parts by weight of the tomato juice, the salt is more soluble in the tomato juice than in the salt, When 100 parts by weight of the salt is added to 100 parts by weight of the juice, there is a problem that the tomato salt can not sufficiently contain the components, color and flavor of the tomato.

The compounded salt is then dried in the shade for 22 to 26 hours (S28).

At this time, it is preferable that the compounded salt is uniformly spread on the wired paper and then dried in the shade for 22 hours to 26 hours.

The reason why the compounded salt is dried in the shade is to keep the red color of the finished tomato salt clear.

When the compounded salt is dried in the shade for less than 22 hours, it is difficult to keep the compounded salt due to the moisture of the compounded salt. When the compounded salt is dried in the shade for more than 26 hours, the tomato juice is excessively evaporated, Is lowered.

Thereafter, the primary dried compounded salt is secondarily dried at 50 캜 to 60 캜 for 12 to 16 hours (S29). That is, the primary dried salt is dried in an oven at 50 ° C to 60 ° C for 6 hours to 9 hours.

If the compounded salt is dried at a temperature lower than 50 ° C or less than 12 hours, the tomato juice may contain the oil, and the oil may not be completely dried, resulting in a smearing feeling due to the oil. When the compounding salt is dried at a temperature higher than 60 ° C or more than 16 hours, the tomato juice is completely evaporated and the tomato flavor, aroma, and color of the tomato are deteriorated.

The secondarily dried compounded salt is put into a packaging container such as a sealed container to complete the production of tomato salt (S30).

As described above, by applying an oil such as olive oil or the like and blending the tomato juice extracted from the baked tomato with the salt, it becomes possible to easily and easily ingest an effective ingredient such as fat-soluble vitamins and lycopene of tomato.

Therefore, tomato salt prepared as described above can easily ingest lycopene, potassium, and vitamins contained in tomatoes, and can feel the taste and aroma of tomatoes, thereby improving the quality of products and improving consumer's preference .

In other words, by using the tomato juice extracted from the flesh of tomatoes so that the ingredients such as lycopene, potassium, and vitamins contained in the tomato can be easily ingested, it is possible to prevent the continuous action due to the ingredients of the tomatoes, the prevention of stroke and myocardial infarction, It can improve the quality of the product because it can serve various effects such as prevention of cancer, prevention of cancer, anti-aging, and can taste the flavor and aroma of the tomato, There is an effect that the preference can be improved.

In addition, since potassium contained in the tomato dissolves sodium in the body, excessive absorption of sodium into the body can be prevented in advance.

In addition, by using the tomato juice extracted from the oil-roasted tomatoes, the content of lycopene contained in the tomatoes can be greatly improved, as well as the absorption rate in the body can be greatly improved, thereby improving the satisfaction of consumers.

Example 1

(1) Preparation of raw materials

Choose tomatoes with a clear red color and prepare foreign substances by washing them.

(2) tomato juice extract

The washed tomatoes are divided into two equal parts, and the seeds are removed.

The pulverized tomato is filtered through a sieve to extract the liquid tomato juice from which the peel and the like have been removed.

(3) compounding

100 parts by weight of the extracted tomato juice and 50 parts by weight of salt are compounded to prepare a mixed salt.

(4) Primary drying

The compounded salt is spread evenly over the wired paper and then dried in the shade for 24 hours.

(5) Secondary drying

The primary dried salt mixture is placed in an oven and dried at 60 DEG C for 8 hours.

(6) Packaging

The secondarily dried formulated salt is put into a sealed container to complete the tomato salt.

Experimental Example 1 [Sensory Test]

In the Experimental Example 1, the sensory test was performed on the tomato salt prepared in Example 1. The sensory evaluation method was applied to 30 subjects. The sensory evaluation method was divided into 5 items such as color, flavor, taste, texture and total sensory score.

As shown in Table 1 below, it can be seen that the evaluation was excellent in all items.

Item Example color 9.8 incense 9.5 flavor 9.6 Texture 9.6 Overall likelihood 9.625

Example 2

(1) Preparation of raw materials

Choose tomatoes with a clear red color and prepare foreign substances by washing them.

(2) Tomato slices

The washed tomatoes are sliced to a thickness of 1 cm.

(3) Primary oil application

Olive oil is applied on one side of the sliced tomato using a brush.

(4) Primary baking

Put tomatoes with olive oil on one side in an oven so that they do not overlap with each other and bake at 170 ℃ for 15 minutes.

(5) Second oil application

The olive oil is applied on the surface of the above-described firstly baked tomato using a brush.

(6) Secondary burning

The tomatoes to which the olive oil is applied on the other surface are placed in an oven so that they do not overlap with each other, and the mixture is secondly baked at 170 ° C for 10 minutes.

(7) tomato juice extract

The tomatoes which have been roasted through the above two times are put into a grinder to be crushed.

The pulverized tomato is filtered through a sieve to extract the liquid tomato juice from which the peel and the like have been removed.

(8) combination

100 parts by weight of the extracted tomato juice and 50 parts by weight of salt are compounded to prepare a mixed salt.

(9) Primary drying

The compounded salt is spread evenly over the wired paper and then dried in the shade for 24 hours.

(10) Secondary drying

The pre-dried compounded salt is placed in an oven and dried at 60 DEG C for 14 hours.

(11) Packaging

The secondarily dried formulated salt is put into a sealed container to complete the tomato salt.

Experimental Example 2 [Sensory Test]

In the Experimental Example 2, the sensory test was performed on the tomato salt prepared in Example 2. The sensory evaluation method was applied to 30 subjects. The sensory evaluation method was divided into 5 items such as color, flavor, taste, texture, and total sensory scores.

As shown in Table 2 below, it can be seen that the evaluation was excellent in all items.

Item Example color 9.7 incense 9.5 flavor 9.8 Texture 9.6 Overall likelihood 9.65

The embodiments of the present invention described above and shown in the drawings should not be construed as limiting the technical idea of the present invention. The scope of protection of the present invention is limited only by the matters described in the claims, and those skilled in the art will be able to modify the technical idea of the present invention in various forms. Accordingly, such improvements and modifications will fall within the scope of the present invention if they are apparent to those skilled in the art.

Claims (5)

Preparing washed tomatoes and salt, removing the seeds of the prepared tomatoes, pulverizing and filtering the tomato flesh to extract tomato juice in a liquid state,
Mixing the tomato juice so as to permeate the salt to produce a compounded salt;
A primary drying step of drying in the shade for 22 to 26 hours to maintain the color of the tomato juice impregnated in the compounded salt,
A secondary drying step of drying at 50 ° C to 70 ° C for at least 6 hours to remove water remaining in the primary dried salt,
And a packing step of filling the sealed container with the tomato salt to prevent decay of the secondarily dried formulated salt.
The method according to claim 1,
Wherein the salt is compounded in an amount of 50 to 100 parts by weight based on 100 parts by weight of the tomato juice.
The method according to claim 1 or 2,
A first oil application step of applying the oil to the one side of the sliced tomato by slicing the washed tomato into a plurality of pieces in order to improve the absorption rate of the tomato in the body,
A first baking step of baking the above-mentioned one side at 150 to 190 DEG C for 10 minutes to 20 minutes to improve the ingredient content of the oil-coated tomato;
A second oil application step of applying oil to the other surface of the sliced tomato to improve the body absorption rate of tomato,
Further comprising a secondary baking step of baking the mixture at 150 to 190 DEG C for 5 to 15 minutes to improve the content of the oil-coated tomato on the other surface.
A tomato salt prepared by the method of claim 1 or claim 2.
A tomato salt prepared by the method of claim 3.

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