KR20200059440A - Method for preparation of laver snack using far infrared ray, and laver snack prepared thereby - Google Patents

Abstract

The present invention relates to a method for manufacturing a laver snack using far infrared rays and a laver snack prepared thereby. The method comprises: a step (A) of baking laver with far infrared rays; a step (B) of applying dough on one surface of the baked laver; a step (C) of forming a groove on the surface of the dough; and a step (D) of frying the laver coated with the dough having the groove formed thereon in the presence of oil. The snack has a crispy texture with the original taste of laver intact while a surface not coated with the dough is not burned during the frying step.

Description

Method for preparation of laver snack using far infrared ray and laver snack prepared thereby {} for method of preparation of laver snack using far infrared ray, and laver snack prepared thereby}

The present invention relates to a method for manufacturing a crispy texture seaweed snack that can feel the indigenous taste of the seaweed because the surface on which the dough is not coated is not burned when being bathed, and the seaweed snack prepared accordingly.

Kim ( Porphyra yezoensis ) is a seaweed with red algae violet hair, and is the most produced seaweed in Korea along with seaweed and kelp. Domestic seaweed production is steadily increasing every year, and in recent 5 years, the production of seaweed and seaweed is a very economical fisheries resource, accounting for 60-70% of the total seaweed production.

In particular, in the case of Kim, it has been selected as an export strategy item to preoccupy the world market with well-being craze as the seaweed that has been produced the most by surpassing seaweed production since 2012, and interest in Kim is gradually increasing. .

The seaweed is a food that has been frequently used in our diet since ancient times, and contains a lot of carbohydrates and proteins, and contains many essential amino acids such as threonine, valine, leucine, isoleucine, lysine, methionine, phenylalanine, and tryptophan. It contains. In addition, seaweed contains minerals such as sodium, potassium, calcium, phosphorus, and iron, and contains a lot of carotene, making it a good source of vitamin A. It also contains a lot of riboflavin, niacin and vitamin C. In particular, the seaweed has a characteristic that it has a sweet and oily amino acid, glycine and alanine, which give it a rich taste.

The types of seaweed that are mainly farmed in Korea are largely divided into general seaweed and seaweed, and the general seaweed is sesame seaweed and radiated seaweed; The stone seaweed is representative of the seaweed seaweed and the seaweed seaweed.

As a form of seaweed, it is mainly processed in the form of dried seaweed and seasoned seaweed. In addition to the above forms, gimbukak, gimjaban, gim soup, gim seasoning, and gim instant miso soup have been developed, but are processed in the form of dried seaweed and seasoned seaweed, and other types of processed products are extremely insignificant.

This seaweed is one of the expensive raw materials that cost more than 50 won per gram, and is used as a snack instead of side dish in other countries except Japan. The development of processed products is desperate.

If a new type of processed food is developed using the above seaweed, it can solve the overproduction of seaweed and promote export increase and consumption, thereby increasing the added value of seaweed and promoting the development of the seaweed farming industry and seaweed processing industry.

Republic of Korea Registered Patent No. 0442546 Republic of Korea Registered Patent No. 1493480

An object of the present invention is to provide a method for producing a crispy texture of a seaweed snack that can feel the indigenous taste of the seaweed because the surface on which the dough is not coated does not burn when it is heated.

In addition, another object of the present invention is to provide a seaweed snack prepared according to the above manufacturing method.

A method of manufacturing a seaweed snack using far-infrared rays of the present invention for achieving the above object comprises: (A) baking the seaweed with far-infrared rays; (B) applying the dough on one surface of the baked seaweed; (C) forming a bone on the surface of the dough applied to the baked seaweed; And (D) the step of tangling the seaweed coated with the kneaded dough formed under oil; may include.

In the step (A), the far infrared ray having a wavelength of 5 to 20 μm may be irradiated to the seaweed at 180 to 250 ° C. for 5 to 15 seconds to roast the seaweed.

The moisture content of the seaweed baked in step (A) may be 1 to 5% by weight.

In step (B), the dough may be applied to a thickness of 0.1 to 0.8 mm.

In step (B), the dough may include 70 to 100 parts by weight of grain flour, 10 to 30 parts by weight of starch powder, 1 to 3 parts by weight of expanding agent, and 3 to 20 parts by weight of vegetable oil based on 100 parts by weight of water.

The dough may further include 1 to 3 parts by weight of egg white and 1 to 3 parts by weight of dextrin.

The grain flour may be one or more selected from the group consisting of wheat flour, rice flour and glutinous rice flour.

The starch powder may be at least one powder selected from the group consisting of tapioca starch, corn starch, cassava starch, and potato starch.

The bones formed on the surface of the dough in the step (C) may be present in a plurality of spaced apart 1 to 2 cm.

In the step (D), the oil temperature of 150 to 200 ° C. can be stirred for 4 to 6 minutes, and for example, the seaweed coated with the dough is stirred for 2 to 3 minutes and then left at room temperature for 1 to 3 minutes. After that, it can be stirred again for 2-3 minutes.

After the step (D), seasoning powder may be applied to the surface of the steamed seaweed.

In addition, the seaweed snack of the present invention for achieving the other object described above may be prepared according to the above manufacturing method.

Seaweed snacks manufactured using the far infrared rays of the present invention are new forms excellent in the original taste and crispy texture while maintaining the form of seaweed, as well as the taste of foreigners who consume seaweed as a snack, as well as Korean and Japanese intake as side dishes. You can also satisfy your taste buds.

In addition, the seaweed snack of the present invention can increase the weight and volume compared to dried seaweed, thereby lowering the unit price, which is a problem when exporting abroad, thereby increasing the added value of the seaweed by increasing the added value of seaweed by encouraging consumption and increasing exports. Can be developed.

1 is a photograph of a Kim Snack prepared according to Examples 1 to 4 of the present invention.

The present invention relates to a method for manufacturing a crispy texture seaweed snack that can feel the indigenous taste of the seaweed because the surface on which the dough is not coated is not burned when being bathed, and the seaweed snack prepared accordingly.

Hereinafter, the present invention will be described in detail.

The method of manufacturing a seaweed snack using far infrared rays of the present invention comprises the steps of (A) baking the seaweed with far infrared rays; (B) applying the dough on one surface of the baked seaweed; (C) forming a bone on the surface of the dough applied to the baked seaweed; And (D) scooping the seaweed coated with the bone-formed dough under oil.

First, in the step (A), the far infrared rays having a wavelength of 5 to 20 μm are radiated to 180 to 250 ° C., preferably 200 to 240 ° C., for 5 to 15 seconds, preferably 6 to 10 seconds, to grill the seaweed.

Baking the seaweed with far-infrared rays removes the peculiar smell of seaweed, and the texture and texture are not deteriorated because the dough is not dampened even when the dough is applied. Even if the sea oil and the seaweed come into direct contact (the side where the dough is not applied), the seaweed does not burn. If the seaweed is not heated by far-infrared, but is heated or roasted by other methods such as hot air drying, it is easily dampened and torn in the application of the dough, and the dough applied in a thin thickness is easily eliminated, and the seaweed can be easily carbonized when being oiled.

If the temperature and time of the far-infrared light being irradiated is less than the above lower limit, if the paste is not removed and the dough is applied, the dough may become damp and thin, and the thin dough may easily fall off. Even if it is not applied or applied, it can be easily removed and the taste and crispness of the snack can be reduced.

The far-infrared baked seaweed has a moisture content of 1 to 5% by weight, preferably 1 to 3% by weight. If the moisture content of the seaweed is less than the lower limit, the seaweed may break, and if it is above the upper limit, the dough may not be applied and the crispy texture may be lost after being quenched.

Next, in step (B), the dough is applied to a thickness of 0.1 to 0.8 mm, preferably 0.3 to 0.5 mm, on only one surface of the grilled seaweed.

Normally, when preparing a snack, it is necessary to use a dough with a high viscosity or to immerse it in the dough to thicken the dough, and then quickly perform a tangling process. Seaweed snacks cannot feel the shape and taste of seaweed.

Accordingly, in the present invention, in order to prevent the seaweed from loosening on the dough and to enjoy the unique taste of the seaweed by applying the dough thinly, the seaweed is primarily treated with far infrared rays, and the water and grain flour are secondarily used as the dough. , Starch powder, baking powder and vegetable oil are used.

The grain flour is intended to increase the texture, specifically, one or more selected from the group consisting of wheat flour, rice flour and glutinous rice flour. The grain flour is used as 70 to 100 parts by weight with respect to 100 parts by weight of water, and if the content of grain flour is less than the lower limit, the texture may be deteriorated, and when it exceeds the upper limit, the taste of the seaweed is not crisp and crisp. This can degrade. When using other flours such as corn flour, soybean flour, brown rice flour, etc. instead of one or more selected from the group consisting of wheat flour, rice flour and glutinous rice flour as the grain flour of the present invention, steaming may easily become damp and the texture may deteriorate.

In addition, the starch powder is used to increase the binding power of the seaweed and dough and crisp snacks. Specifically, one or more powders selected from the group consisting of tapioca starch, corn starch, cassava starch, and potato starch may be mentioned. The starch powder is used as 10 to 30 parts by weight with respect to 100 parts by weight of water, and when the content of starch powder is less than the lower limit, the binding force of the seaweed and dough may be lowered, and when it exceeds the upper limit, the dough is applied thinly And the crispness may disappear.

In addition, the vegetable oil is to prevent the moisture from being damp when applying the dough and absorb heat from the oil so that the other side of the paste is not carbonized, specifically corn oil, soybean oil, sunflower oil , Palm oil, coconut oil and avocado oil. The vegetable oil is used in 3 to 20 parts by weight with respect to 100 parts by weight of water, and when the content of the vegetable oil is less than the lower limit, the other side of the seaweed to which the dough is not applied may be carbonized, which is greater than the upper limit. In the case, the dough is not applied to the seaweed and can be easily removed.

In addition, the functionality and crispness of the snack may be further improved by using 1 to 3 parts by weight of the expanding agent, 1 to 3 parts by weight of the egg white, and 1 to 3 parts by weight of dextrin relative to 100 parts by weight of water. A baking powder may be mentioned as the expanding agent.

In the present invention, by applying the dough on only one side of the seaweed, it is possible to feel the unique taste of seaweed and has excellent functionality and crispness.

Next, in the step (C), bones are formed on the surface of the dough, which is applied to the surface of the seaweed.

In the case where the bone is not formed, a portion of the middle portion and the like may fall off while the dough expands when being bathed, and the expanded dough may be easily broken due to an oil treatment, but this problem is solved by forming the bone. In addition, when the bone is formed and quenched, a more crispy texture is improved.

The bones are spaced 1 to 2 cm apart, and there should be a plurality of '|' shapes to form a dough so that the dough does not fall off from the seaweed and is not easily broken.

Next, in the step (D), the seaweed coated with the kneaded dough is oiled under oil at 150 to 200 ° C, preferably 160 to 180 ° C for 4 to 6 minutes.

When the temperature is lower than the lower limit at the time of bathing, the texture may be deteriorated, and when it exceeds the upper limit, the other side of the seaweed to which the dough is not coated is easily carbonized. In addition, when the treatment time is less than the lower limit at the time of bathing, the texture of the seaweed snack may be lowered, and when it exceeds the upper limit, the seaweed snack may be carbonized and hardened.

In the case of continuous frying for 4 to 6 minutes, the crisp is less crispy and hard, and when stored, it can be easily moistened as well as easily moistened, so let it sit for 2 to 3 minutes, then leave at room temperature for 1 to 3 minutes and then 2 to It is desirable to stir again for 3 minutes.

Unlike the present invention, if the dough is applied to the dried seaweed by heat treatment or hot air, the steam absorbs the moisture of the dough quickly, so it is not easy to be lubricated, and even after the tangling process, the seaweed is treated with far infrared rays as in the present invention. It is used, and by using the dough of the present invention, it is possible to prevent the water from being supplied to the seaweed as much as possible, and to perform the oil treatment.

Next, in the step (E), seasoning powder is applied to the surface of the steamed seaweed to increase the preference of foreigners as well as men and women of all ages.

The seasoning powder is not particularly limited as long as it enhances the functionality of the kim snack, but is preferably selected from the group consisting of mustard powder, miso powder, soy sauce powder, wasabi powder, barbecue powder, onion powder and cheese powder 1 And powders of more than one species.

Hereinafter, a preferred embodiment is provided to help the understanding of the present invention, but the following examples are only illustrative of the present invention, and it is apparent to those skilled in the art that various changes and modifications are possible within the scope and technical scope of the present invention. It is natural that such modifications and corrections fall within the scope of the appended claims.

Example 1.

Dough

A dough was prepared including 100 parts by weight of water, 70 parts by weight of flour, 20 parts by weight of potato starch powder, 2 parts by weight of baking powder, and 15 parts by weight of corn oil.

Kim Snack

The far-infrared rays having a wavelength of 5 to 20 μm were irradiated with full-length seaweed (5 X 8 cm) at 240 ° C. for 10 seconds to roast the seaweed (moisture content 2% by weight), and the dough was only 0.4 mm on one surface of the baked seaweed After coating with a thickness of 1 to 2 cm apart from the surface of the dough, a number of bones were formed, and then steamed for 4 minutes under corn oil at 180 ° C. to prepare a Kim Snack (FIG. 1).

Example 2. Flour + tapioca starch + corn oil

The same procedure as in Example 1 was carried out, but instead of potato starch powder in the dough, tapioca starch powder was used to prepare a Kim Snack.

Example 3. Glutinous rice flour + tapioca starch + corn oil

The same procedure as in Example 1 was carried out, but instead of flour, glutinous rice flour was used, and tapioca starch flour was used instead of potato starch flour to prepare a Kim Snack.

Example 4. Glutinous rice flour + rice flour + tapioca starch + corn oil

The same procedure as in Example 1 was carried out, but instead of flour, glutinous rice flour and rice flour were mixed in a weight ratio of 1: 1, and tapioca starch flour was used instead of potato starch flour to prepare a Kim Snack.

Example 5. Flour + tapioca starch + sunflower oil

The same procedure as in Example 1 was carried out, but tapioca starch powder was used instead of potato starch powder in the dough, and when preparing a snack, a golden snack was prepared using sunflower oil instead of corn oil.

Example 6. Flour + tapioca starch + egg white + dextrin

The same procedure as in Example 1 was performed, but tapioca starch powder was used instead of potato starch powder in the dough, and 2 parts by weight of egg white and 2 parts by weight of dextrin were added to prepare a Kim Snack.

Example 7. Twice treatment

It was carried out in the same manner as in Example 1, but when preparing the Kim Snack, the oil was treated at 180 ° C. for 2 minutes, then left at room temperature (25 ° C.) for 1 minute, and then again heated at 180 ° C. for 2 minutes to prepare the Kim Snack. .

Comparative Example 1. Heating and frying_Kim

It was carried out in the same manner as in Example 1, but instead of irradiating the seaweed with far infrared rays, it was roasted on a heat of 90 ° C. to prepare a seaweed snack.

Comparative Example 2. Hot air drying_Kim

It was carried out in the same manner as in Example 1, but instead of irradiating the seaweed with far infrared rays, it was dried with hot air at 90 ° C. to prepare a seaweed snack.

Comparative Example 3. Applying both sides of dough

The same procedure as in Example 1 was carried out, but both sides of the seaweed were coated with dough to prepare a seaweed snack.

Comparative Example 4. Omission of bone formation

It was carried out in the same manner as in Example 1, but the process of forming the bone was omitted by preparing the Kim snack, so that the Kim snack was prepared.

Comparative example  5. Omit vegetable oil

It was carried out in the same manner as in Example 1, except for corn oil was omitted from the dough to prepare a Kim Snack.

<Test Example>

Test Example 1. Moisture content measurement

3 g of the Kim Snack prepared according to Examples and Comparative Examples was dried under normal pressure at 105 ° C. and measured three times with a moisture meter (MB45 Moisture Analyzer, Ohaus, USA). Measurement time is within 3 minutes.

division Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Moisture content
(weight%) 1.02 ± 0.03 1.81 ± 0.15 2.93 ± 0.11 2.37 ± 0.27 1.79 ± 0.13 2.23 ± 0.09 0.84 ± 0.05

division Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Comparative Example 5 Moisture content
(weight%) 4.11 ± 0.15 6.94 ± 0.24 7.10 ± 0.18 4.08 ± 0.31 5.88 ± 0.21

Normally, snacks should have a moisture content of 5% by weight or less for easy preservation and excellent texture. As shown in Tables 1 and 2 above, the Kim Snacks prepared according to Examples 1 to 7 of the present invention has a moisture content of 5% by weight or less, and a moderate moisture content as a snack, but Comparative Examples 2 to 5 are moisture It was confirmed that it was difficult to use as a snack because the content was high and it was easily damp.

In Comparative Example 5, the seaweed was carbonized, and thereafter, a test example was not measured.

Test Example 2. Chromaticity measurement

The chromaticity is repeated 5 times by repeating the brightness (L, lightness), redness (a, redness), and yellowness (b, yellowness) with the Hunter colorimeter (CR-400, Konica Minolta Sensing Inc., Osaka, Japan) by grinding the sample. The average value was measured and the standard whiteboard values were L: 93.31, a: -0.35, and b: 2.51.

division L a b Example 1 39.72 ± 0.70 -2.01 ± 0.05 8.48 ± 0.34 Example 2 41.82 ± 0.38 -1.84 ± 0.06 8.65 ± 0.38 Example 3 44.08 ± 0.69 -1.88 ± 0.23 7.32 ± 0.63 Example 4 40.12 ± 0.25 -1.50 ± 0.09 6.17 ± 0.29 Example 5 37.48 ± 0.53 -2.64 ± 0.08 8.79 ± 0.15 Example 6 39.05 ± 0.24 -1.95 ± 0.11 8.71 ± 0.20 Example 7 43.15 ± 0.43 -1.71 ± 0.09 8.05 ± 0.31

As shown in Table 3 above, the snacks prepared according to Examples 1 to 7 of the present invention were confirmed to be excellent in both brightness, redness and yellowness. In particular, when comparing Example 1 and Example 7, the brightness, redness, and yellowness of Example 7 were superior to those of Example 7, which was twice tangled twice over Example 1 which was tangled once for a long time; The brightness, redness and yellowness of Example 3 were excellent among Examples 1 to 6 with different types of dough.

Comparative Examples 1 to 4 did not measure chromaticity because it was determined that there was no difference in chromaticity from Example 1.

Test Example 3. Measurement of texture

For texture measurement, Texture Analyser (TX-XT, Stable Micro Systems, England) was used. As a puncture method, conditions were probe 5 mm, Pre-test speed: 1 mm / sec, test speed: 2 mm / sec, post-speed: The center of the snack was measured at 10 mm / sec and a distance of 20 mm.

division Hardness (g) count peaks Example 1 1677.60 ± 292.85 43.40 ± 6.98 Example 2 2256.31 ± 332.10 43.50 ± 5.99 Example 3 1718.67 ± 284.18 45.30 ± 9.09 Example 4 1355.41 ± 269.01 40.50 ± 9.00 Example 5 2368.48 ± 232.67 42.11 ± 4.82 Example 6 1846.68 ± 186.40 44.86 ± 7.81 Example 7 1547.08 ± 200.14 45.18 ± 8.34 Comparative Example 1 2394.15 ± 301.02 37.64 ± 7.99 Comparative Example 2 2281.07 ± 214.19 38.17 ± 6.06 Comparative Example 3 3015.27 ± 325.78 40.11 ± 5.77 Comparative Example 4 1004.15 ± 121.64 33.45 ± 4.12

As shown in Table 4 above, the snacks prepared according to Examples 1 to 7 of the present invention were confirmed to have better hardness than the snacks of Comparative Examples 1 to 4.

In addition, the count peaks indicate the force that the sample receives while contacting the blade, and indicate the crispness and crispness of the sample as a number of peaks. The larger the number of these peaks, the more crisp and crisp the sample. That is, it was confirmed that the Kim Snacks prepared according to Examples 1 to 7 of the present invention showed a similar level of crispness with a peak of 40 or more.

On the other hand, in Comparative Examples 1 and 2, the hardness was similar to that of the Example, but it was confirmed that the number of count peaks was small, so that it was not crispy, Comparative Example 3 was hard, and Comparative Example 4 was too low and was not crispy. Confirmed.

Test Example 4. Fat content measurement

Fat content was measured by Soxhlet extraction method according to AOAC method for general component analysis.

division Fat content (g / 100g) Example 1 41.8 Example 2 37.7 Example 3 35.3 Example 4 36.1 Example 5 38.5 Example 6 38.1 Example 7 40.9 Comparative Example 1 41.7 Comparative Example 2 42.0 Comparative Example 3 48.9 Comparative Example 4 43.6

As shown in Table 5 above, it was confirmed that the seaweed snacks prepared according to Examples 1 to 7 of the present invention had a lower fat content than the seaweed snacks of Comparative Examples 3 and 4. In particular, Example 1 was confirmed that the fat content is higher than Examples 2 to 6.

In addition, Comparative Examples 1 and 2 confirmed that the fat content was similar to Example 1.

Test Example 5. Sensory test

Kim Snack prepared according to Examples and Comparative Examples was subjected to sensory testing by 16 expert panelists with more than 3 years of sensory testing experience in the food-related field and measured by a 9-point scale method (the higher the degree, the closer to 9 points). , This is shown in Table 6 below.

-Appearance, taste, aroma, texture, and overall preference: 1 point = very bad, 5 points = very good.

division Exterior flavor incense Texture Comprehensive preference Example 1 7.5 7.6 7.1 7.3 7.2 Example 2 7.4 7.4 7.2 7.4 7.1 Example 3 7.5 7.6 7.0 7.2 7.2 Example 4 7.4 7.2 6.8 6.8 6.9 Example 5 7.3 7.0 6.9 7.1 7.0 Example 6 7.6 7.9 7.2 7.5 7.4 Example 7 7.8 8.1 7.6 7.6 7.6 Comparative Example 1 5.4 4.2 4.3 5.1 4.9 Comparative Example 2 5.7 3.8 4.0 4.8 4.3 Comparative Example 3 4.2 5.0 5.8 6.8 4.4 Comparative Example 4 6.2 6.3 7.0 4.1 5.9

As shown in Table 6 above, it was confirmed that the Kim Snacks prepared according to Examples 1 to 7 of the present invention were all superior in appearance, taste, aroma, texture, and overall preference compared to Kim Snacks in Comparative Examples 1 to 4. .

In particular, it was confirmed that Comparative Examples 1 and 2 had a low texture and a lot of seaweed smell. Comparative Example 3 confirmed that it felt and ran faster as time passed; In Comparative Example 4, it was confirmed that there were many portions of the dough that had been removed, and that the steam was damp.

Claims (13)

(A) baking the seaweed with far infrared rays;
(B) applying the dough on one surface of the baked seaweed;
(C) forming a bone on the surface of the dough applied to the baked seaweed; And
(D) a step of immersing the seaweed coated with the bone-formed dough under oil; a method of manufacturing a seaweed snack using far infrared rays comprising a. The method of claim 1, wherein in the step (A), a far infrared ray having a wavelength of 5 to 20 μm is irradiated to the seaweed at 180 to 250 ° C. for 5 to 15 seconds to grill the seaweed. The method of claim 1, wherein the moisture content of the seaweed baked in step (A) is 1 to 5% by weight. The method of claim 1, wherein the dough in step (B) is coated with a thickness of 0.1 to 0.8 mm. According to claim 1, wherein the dough in step (B) is 70 to 100 parts by weight of grain flour, 10 to 30 parts by weight of starch powder, 1 to 3 parts by weight of expanding agent and 3 to 20 parts by weight of vegetable oil with respect to 100 parts by weight of water. Method of manufacturing a seaweed snack using far infrared rays, characterized in that it comprises a wealth. The method of claim 5, wherein the dough is 1 to 3 parts by weight of egg white and 1 to 3 parts by weight of dextrin. [6] The method of claim 5, wherein the grain flour is at least one selected from the group consisting of wheat flour, rice flour and glutinous rice flour. The method of claim 5, wherein the starch powder is at least one powder selected from the group consisting of tapioca starch, corn starch, cassava starch, and potato starch. The method according to claim 1, wherein the bones formed on the surface of the dough in step (C) are separated by 1 to 2 cm and exist in multiple pieces. The method of claim 1, wherein in step (D), frying for 4 to 6 minutes at an oil temperature of 150 to 200 ° C is performed. 11. The method of claim 10, After the oil is coated with the dough for 2 to 3 minutes, and then left at room temperature for 1 to 3 minutes, and then again for 2 to 3 minutes, the steaming of seaweed snacks using far infrared rays Manufacturing method. The method of claim 1, wherein after the step (D), seasoning powder is applied to the surface of the steamed seaweed. A seaweed snack prepared according to the method of claim 1.

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