KR20220104333A - Seasoned meat with added neungi mushroom and its manufacturing method - Google Patents

Abstract

Provided are seasoned meat with added Sarcodon aspratus, which is beneficial to health and has excellent texture (meat tissue feel) and flavor (juiciness), and a manufacturing method thereof. To this end, the present invention provides the seasoned meat with added Sarcodon aspratus and the manufacturing method thereof, wherein the method includes: a first step of thawing frozen raw meat in cold water at 15 ℃ or less; a second step of cutting the thawed raw meat in a thickness of 0.5 to 1 cm; a third step of rolling the cut raw meat so as not to be flat and shaping the meat with a food binder, and primarily maturing the shaped raw meat; a fourth step of mixing purified water, soy sauce, starch syrup, onion, pear, white sugar, brown sugar, pineapple, apple, garlic, sodium L-glutamate, ginger, natural kelp, food additive mixture powder, Sarcodon aspratus fruit bodies, guar gum, caramel sauce, black pepper, and roasted sesame, and then grinding the mixture by a grinder for 10 minutes to prepare a Sarcodon aspratus seasoning sauce; a fifth step of mixing the primarily matured raw meat with the Sarcodon aspratus seasoning sauce to prepare seasoned meat, and packaging the seasoned meat in a packaging container; a sixth step of secondarily maturing the packaged seasoned meat; and a seventh step of freezing the secondarily matured seasoned meat at the temperature of -18 ℃ or lower.

Description

Seasoned meat with added neungi mushroom and its manufacturing method

The present invention relates to seasoned meat and a method for producing the same, and more particularly, to the marinade mixed with raw meat, neungyi mushrooms can be added to exhibit pharmacological effects, and the texture, juiciness, flavor, etc. of the raw meat can be enhanced while improving the quality of meat. It relates to seasoned meat to which neungyi mushroom has been added, which has the effect of slowing down protein degradation and fatty acid shellfish, which are indicators, and a method for producing the same.

In modern society, the function of food is classified into a primary function centered on nutrition, a secondary function in terms of taste and palatability, and a tertiary function of bioregulation that is helpful in the prevention and treatment of diseases. Recently, as interest in functional foods emphasizing the tertiary function of food increases, research on functional ingredients exhibiting various physiological activities, such as anti-cancer, anti-aging, and anti-hypertension, from general foods is being actively conducted. In addition, due to the excessive expenditure and limitations of medical expenses required for the treatment of incurable diseases, which are increasing in incidence due to modern people's dietary habits and environmental pollution, in the 21st century, it is the best way to manage adult diseases as a preventive measure rather than as a treatment by developing functional foods. is being recognized

On the other hand, the fruiting body of neungi mushroom is light red or light brown at first, but changes to reddish brown or blackish brown as it grows, and becomes black when it dries. The tissue is light reddish-brown, but becomes grayish-brown when dried. The fruiting layer has many needles over 1cm　 in length, which are grayish-brown at the beginning, but turn light black-brown as they grow. The length of the stem is relatively short (3~5cm　), and saliva grows up to the base, and it is light blackish-brown. The spore pattern is light brown, and the spore shape is spherical. In autumn, it occurs in groups or solitary on the ground in broad-leaved forests. In addition, neungi mushroom contains a large amount of ingredients approved as pharmaceuticals, such as enltedenine, which lowers blood cholesterol, and lentian, a multimer that suppresses cancer cells. As it contains a large amount of vitamins, it is recognized as a health food rich in nutritional value, as it has been recognized for its nutritional value and medicinal value, such as helping to recover from fatigue.

Therefore, the general public can easily ingest the active ingredient of neungi mushroom, the fishy smell peculiar to meat is removed, and the meat quality is improved, and there is a demand for the development of seasoned meat rich in taste and nutrition.

The first object to be solved by the present invention is to provide a seasoned meat containing neungi mushroom which is beneficial to health by easily ingesting the ingredients of the neungi mushroom, and a method for producing the same.

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

In order to achieve the above object, the method for manufacturing seasoned meat with neungyi mushroom according to the present invention comprises: a first step of thawing frozen raw meat in cold water of 15 degrees or less; a second step of cutting the thawed raw meat to a thickness of 0.5 cm to 1 cm; a third step of rolling the cut raw meat so as not to be flat, shaping it with a food bind, and first aging the molded raw meat; Purified water, soy sauce, starch syrup, onion, pear, white sugar, brown sugar, pineapple, apple, garlic, sodium L-glutamate, ginger, natural red seaweed, food additive powder, neungyi mushroom fruiting body, guar gum, caramel sauce, black pepper, roasted sesame a fourth step of mixing and then grinding with a grinder for 10 minutes to prepare a neungi mushroom seasoning; a fifth step of preparing seasoned meat by mixing the first-aged raw meat and the neungi mushroom seasoning sauce, and packing the seasoned meat in a packaging container; a sixth step of secondary aging the packaged seasoned meat; A seventh step of freezing the second-aged marinated meat at a temperature of -18 degrees or less; is achieved, including

Here, the raw meat of the first step includes pork, beef, and chicken, and the time to thaw the raw meat in the first step is 6 hours to 8 hours in the summer season, and 10 hours to 12 hours in the winter season. have.

In addition, in the third step, the temperature of the primary aging may be -2 degrees to 10 degrees, and the time of the primary aging may be 90 minutes to 120 minutes.

In addition, the mixing ratio of the neungi mushroom seasoning sauce in the fourth step is 18-20 parts by weight of the soy sauce, 10-12 parts by weight of the starch syrup, 8-10 parts by weight of the onion, and 8 parts by weight of the pear based on 100 parts by weight of the purified water. ~10 parts by weight, the white sugar 4-6 parts by weight, the brown sugar 4-6 parts by weight, the pineapple 3-5 parts by weight, the apple 3-5 parts by weight, the garlic 2-3 parts by weight, the L- sodium glutamate 1 to 2 parts by weight of the ginger, 1 to 2 parts by weight of the ginger, 1 to 2 parts by weight of the natural seaweed, 1 to 2 parts by weight of the food additive mixture powder, 0.5 parts by weight of the oyster mushroom fruiting body, 0.2 parts by weight of the guar gum, The caramel sauce may be 0.16 parts by weight, the black pepper 0.12 parts by weight, the roasted sesame 0.12 parts by weight.

In addition, the neungi mushroom seasoning prepared in the fourth step includes Nahangwa, quince, and sea salt, except for starch syrup, brown sugar, and white sugar, and the mixing ratio of the neungi mushroom seasoning is the soy sauce with respect to 100 parts by weight of the purified water. 18-20 parts by weight, the Nahanwa 12-14 parts by weight, the quince 8-10 parts by weight, the onion 8-10 parts by weight, the pear 8-10 parts by weight, the pineapple 3-5 parts by weight, the apple 3 ~5 parts by weight, the garlic 2-3 parts by weight, the L-sodium L-glutamate 1-2 parts by weight, the ginger 1-2 parts by weight, the natural seaweed 1-2 parts by weight, the food additive mixture powder 1-2 parts by weight, 0.5 parts by weight of the oyster mushroom fruiting body, 0.2 parts by weight of the guar gum, 0.16 parts by weight of the caramel sauce, 0.12 parts by weight of the black pepper, 0.12 parts by weight of the roasted sesame seeds, and 0.12 parts by weight of the sea salt.

In addition, the mixing ratio of the primary aged raw meat and the neungi mushroom seasoning of the seasoned meat packaged in the fifth step may be 60% by weight of the primary aged raw meat and 40% by weight of the neungi mushroom sauce.

In addition, in the sixth step, the temperature of the secondary aging may be -2 degrees to 10 degrees, and the time of the secondary aging may be 24 hours.

In order to achieve the above object, the marinated meat with neungyi mushroom according to the present invention is prepared by any one of the above manufacturing methods.

The details of other embodiments are included in the detailed description and drawings.

The seasoned meat to which neungi mushroom is added and the method for manufacturing the same according to the present invention have an effect that, first, the general public can easily ingest the active ingredient of neungi mushroom.

Second, the fishy smell peculiar to meat is removed, the meat quality is improved, and the effect of rich taste and nutrition of meat can be obtained.

Effects of the present invention are not limited to the effects mentioned above, and other effects not mentioned will be clearly understood by those skilled in the art from the description of the claims.

1 is a block diagram illustrating a method of manufacturing seasoned meat to which neungi mushroom is added according to the present invention.

Hereinafter, the present invention will be described in detail.

The seasoned meat with neungi mushroom added according to the present invention is prepared by thawing frozen raw meat and slicing it to a certain thickness, holding the shape of the sliced raw meat as a food bind, aging it in a refrigerator, mixing it with neungi mushroom sauce, and aging it. It is then prepared by freezing.

The method for producing marinated meat for grilling to which neungi mushroom is added according to the present invention includes the steps described below.

1. Step 1: Thaw Step

Thaw frozen raw meat in cold water below 15 degrees Celsius for 6 to 8 hours in summer and 10 to 12 hours in winter.

The raw meat includes pork, beef, and chicken.

When the temperature of the cold water for thawing the frozen raw meat exceeds 15 degrees, microorganisms may be active and the raw meat may be deteriorated during the thawing time.

If the time to thaw the frozen raw meat is less than 6 hours in the summer and less than 10 hours in the winter, the raw meat is not thawed sufficiently, so that the raw meat is not cut neatly and torn when cutting the raw meat in a later step. It hardens during molding and may cause difficulties in holding the shape.

If the time to thaw the frozen raw meat exceeds 8 hours in summer and more than 12 hours in winter, excessive time is wasted, and due to osmotic pressure, the meat juice is excessively drained from the raw meat and the meat quality is deteriorated.

2. Second step: cutting step

Slice the raw meat thawed in the first step to a thickness of 0.5 cm to 1 cm.

3. 3rd stage: molding and primary aging stage

In the second step, the raw meat sliced to a certain thickness is rolled up so that it is not flat, shaped with a food bind, and first aged in a refrigerator for 90 to 120 minutes.

The moisture in the raw meat evaporates slightly while it is aged in the refrigerator, so the seasoning is well absorbed into the inside of the raw meat when mixing the seasonings described later.

The temperature of the refrigerating chamber at which the raw meat is first aged is preferably -2 degrees to 10 degrees.

When raw meat is aged below -2°C, the moisture in the raw meat freezes and the tissue of the raw meat is damaged, so the texture (texture) decreases when ingested. Because of the lack of it, the flavor (juiciness) is reduced.

In addition, when the raw meat is rolled up and shaped with a food bind, and the seasoning and the raw meat to be described later are mixed, the sliced raw meat does not stick to each other because it is not in a flat shape, so a space is generated between the raw meat, and accordingly The seasoning can penetrate well into the raw meat.

Preferably, the raw meat is aged for 90 minutes to 120 minutes. If the aging time is less than 90 minutes, the evaporation of moisture is less, so that the seasoning is not easily absorbed into the meat when the seasoning is mixed, and the aging period is 120 minutes. If it is exceeded, moisture is excessively evaporated and the juice is reduced and the flavor (juiciness) is reduced.

4. Stage 4: Manufacturing stage of neungi mushroom seasoning

The neungi mushroom seasoning of the present invention includes purified water, soy sauce, starch syrup, onion, pear, white sugar, brown sugar, pineapple, apple, garlic, L-sodium L-glutamate, ginger, natural dandelion, food additive mixture powder, neungi mushroom fruit body, guar gum, Includes caramel sauce, black pepper, and roasted sesame seeds.

The mixing ratio of the neungi mushroom sauce is 18-20 parts by weight of soy sauce, 10-12 parts by weight of starch syrup, 8-10 parts by weight of onion, 8-10 parts by weight of pear, 4-6 parts by weight of white sugar, and brown sugar based on 100 parts by weight of purified water. 4-6 parts by weight, pineapple 3-5 parts by weight, apple 3-5 parts by weight, garlic 2-3 parts by weight, L-sodium L-glutamate 1-2 parts by weight, ginger 1-2 parts by weight, natural seaweed 1-2 parts by weight Part, 1 to 2 parts by weight of food additive mixture powder, 0.5 parts by weight of oyster mushroom fruiting body, 0.2 parts by weight of guar gum, 0.16 parts by weight of caramel sauce, 0.12 parts by weight of black pepper, 0.12 parts by weight of roasted sesame by weight and grinding with a grinder for 10 minutes do.

The fruiting body of the neungi mushroom has a very strong flavor, so it is also called a flavor (hyang mushroom). Its original name is Ungi (熊茸), and it is said to be Neungi (能耳) in the dialect. (能) also means bear, so it seems that the mushroom, which was a bear mushroom in Korean, was called Ungi or Neungi in Chinese characters and then settled as Neungi.

In addition, it is light red or light brown at first, but changes to reddish brown or blackish brown as it grows, and becomes black when it dries. The tissue is light reddish-brown, but becomes grayish-brown when dried. The fruiting layer has many needles over 1cm　 in length, which are grayish-brown at the beginning, but turn light black-brown as they grow. The length of the stem is relatively short (3~5cm　), and saliva grows up to the base, and it is light blackish-brown. The spore pattern is light brown, and the spore shape is spherical. In autumn, it occurs in groups or solitary on the ground in broad-leaved forests.

In addition, neungi mushroom contains a large amount of ingredients approved as pharmaceuticals, such as enltedenine, which lowers blood cholesterol, and lentian, a multimer that suppresses cancer cells. As it contains a large amount of vitamins, it is recognized as a health food rich in nutritional value, as it has been recognized for its nutritional value and medicinal value, such as helping to recover from fatigue.

On the other hand, the neungi mushroom seasoning sauce is purified water, soy sauce, ragweed, quince, onion, pear, pineapple, apple, garlic, sodium L-glutamate, ginger, natural dashi, food additive powder, neungi mushroom fruiting body, guar gum, caramel sauce , black pepper, roasted sesame seeds, and sea salt may be included.

The mixing ratio of the neungi mushroom seasoning sauce is 18-20 parts by weight of soy sauce, 12-14 parts by weight of Nahan, 8-10 parts by weight of quince, 8-10 parts by weight of onion, 8-10 parts by weight of pear based on 100 parts by weight of purified water, 3-5 parts by weight of pineapple, 3-5 parts by weight of apple, 2-3 parts by weight of garlic, 1-2 parts by weight of sodium L-glutamate, 1-2 parts by weight of ginger, 1-2 parts by weight of natural seaweed, food additive mixture 1 to 2 parts by weight of powder, 0.5 parts by weight of oyster mushroom fruiting body, 0.2 parts by weight of guar gum, 0.16 parts by weight of caramel sauce, 0.12 parts by weight of black pepper, 0.12 parts by weight of roasted sesame seeds, 0.12 parts by weight of sea salt is mixed and ground with a grinder for 10 minutes. .

On the other hand, Nahangwa is mainly used as a medicinal herb in ancient China because it is 300 times sweeter than sugarcane due to its unique ingredient, mogroside, but it was also used as sugar. Recently, it has been spotlighted as a substitute for sugar in Korea. In addition, the water of this fruit is not absorbed well by the body, so it is good for health. Also, it is very light and breaks easily by hand. Efficacy: Eliminates inflammation in the bronchial tubes and lungs and lowers body heat. Mogroside, the main component of the fruit, is a nutrient for bifidus, so it is good for constipation and skin.

Therefore, since Nahangwa is added to the neungi mushroom sauce as a substitute for sugar and starch syrup, it is beneficial to health by maintaining the sweetness of seasoned meat with neungi mushroom and lowering calories.

On the other hand, quince is the dried fruit of Myeongja and quince, plants of the Pearaceae family. Myeongja trees are planted in various parts of the country, and quince trees are planted in the south central part of our country. Pick fruits that are ripe in autumn, put them in boiling water, boil them for 5 minutes, dry them in the sun until the skins are wrinkled, then split them and dry them completely. The taste is sour and the nature is warm. Since quince contains abundant saponins, citric acid, vitamin C, and flavonoids, it is effective in preventing colds and recovering from fatigue in the changing season. It has the effect of preventing the rise of blood sugar by promoting the consumption of already absorbed sugar.

Therefore, since quince is added to the quince seasoning sauce, eating seasoned meat with neungi mushroom can help prevent colds and recover from fatigue in the changing seasons or winter, and minimize sugar intake due to the effects of quince and quince. is helpful for

The sea salt used in the present invention is a seasoning with no substitutes, unlike sweeteners or acidulants that give a sweet or sour taste, and has a salty taste. The basic saltiness of sea salt also has the property of adding to the unique taste of food. This is a phenomenon in which the original taste is strongly felt by adding different kinds of flavors to one flavor as a contrast effect.

For this reason, a small amount of sea salt is added to the neungi mushroom seasoning so that the human body recognizes the sweetness more strongly, so that even if there is little sugar in the neungi mushroom sauce, it has the effect of feeling a sufficient sweetness.

5. Step 5: Seasoned Meat Manufacturing and Packaging Steps

The raw meat aged in the third step and the neungyi mushroom seasoning prepared in the fourth step are mixed and mixed to prepare the seasoned meat, and then the seasoned meat is put in a packaging container and sealed.

The packaging container may be formed of a PP material.

The mixing ratio of the seasoned meat is mixed with 60 to 70 parts by weight of the neungi mushroom sauce with respect to 100 parts by weight of the aged raw meat.

At this time, the seasoned meat is put in a packaging container so that the packaged mixing ratio of the packaged seasoned meat is 60% by weight of the aged raw meat and 40% by weight of the neungi mushroom sauce, and the insufficient amount of the neungi mushroom sauce is added afterwards.

The weight of the packaged seasoned meat may be formed from 1.2 kg to 2 kg.

6. Step 6: Second ripening step

The packaged seasoned meat prepared in step 5 is secondarily aged in a refrigerator for 24 hours.

While the marinated meat is aged in the refrigerator, neungyi mushroom seasoning seeps into the inside of the marinated meat, which improves the texture (texture) and flavor (juiciness) by removing the tenderness and odor of the marinated meat.

The temperature of the refrigerator compartment in which the packaged seasoned meat is secondarily aged is preferably -2 to 10 degrees.

When seasoned meat is aged below -2°C, moisture freezes before the marinated meat seeps into the marinated meat, making it difficult to permeate the marinated meat. (Succulentness) is low, and if the packaged marinated meat is aged over 10 degrees, product deterioration may occur.

It is preferable that the raw meat is aged for 24 hours, and when the aging time is less than 24 hours, the tenderizing action does not occur sufficiently in the packaged seasoned meat, so the texture (texture) becomes tough, and when the aging period exceeds 24 hours, excessive The texture (texture) changes due to the tenderizing action, and excessive ripening may cause deterioration and waste time.

7. Step 7: Freezing Step

In step 6, the second-aged marinated meat is frozen to prepare marinated meat with neungi mushrooms added.

The freezing temperature is preferably -18 degrees or less.

(Example 1)

It is manufactured in the same manner as in the manufacturing method of the present invention described above.

(Example 2)

The same treatment as in Example 1, except that the neungi mushroom seasoning prepared in the fourth step is prepared with Nahangwa, quince, and sea salt.

(Example 3)

Processed in the same manner as in Example 1, except that the neungi mushroom seasoning prepared in the fourth step was changed to soy sauce.

(Example 4)

Processed in the same manner as in Example 1, except that the neungi mushroom seasoning prepared in step 4 was changed to red pepper paste.

(Test Example 1)

For the seasoned meat with neungyi mushroom prepared as in the above examples, 10 men and women between the ages of 21-25 and 20 men and women aged 30 years or older were analyzed for flavor, appearance, taste, texture, and overall preference. Five items were evaluated using a five-point scoring method, and the rating was divided into 5 points for the best, 3 points for average, and 1 point for very bad, so that the better the preference, the higher the score. In addition, the results are shown in Table 1 below. At this time, each sample is provided at the same time during the experiment, and in order to prevent the characteristics of the entire sample from affecting the next sample, rinse your mouth before evaluating each sample, rest for 10 minutes, and then conduct a sensory test on the sample did.

division incense (smell) Exterior zest
(succulent) texture
(a sense of organization) comprehensive
symbol Example 1 3.7 4.0 4.0 3.9 3.9 Example 2 3.5 4.1 4.1 3.9 3.9 Example 3 2.6 3.4 2.9 3.1 3 Example 4 3.3 2.6 3.5 3.0 3.1

As can be seen in Table 1, Example 1 using neungi mushroom seasoning was higher in flavor, appearance, taste, texture and overall preference compared to Example 3 using soy sauce and Example 4 using red pepper paste. In addition, Example 2 using the neungi mushroom seasoning containing Nahangwa, quince, and sea salt had no significant difference from Example 1, but it was confirmed that it contained a large amount of beneficial effects on health.

Those of ordinary skill in the art to which the present invention pertains will understand that the present invention may be embodied in other specific forms without changing the technical spirit or essential features thereof. Therefore, it should be understood that the embodiments described above are illustrative in all respects and not restrictive. The scope of the present invention is indicated by the following claims rather than the above detailed description, and the meaning and scope of the claims And all changes or modifications derived from the concept of equivalents should be construed as being included in the scope of the present invention.

Claims (8)

A first step of thawing the frozen raw meat in cold water of 15 degrees or less;
a second step of cutting the thawed raw meat to a thickness of 0.5 cm to 1 cm;
A third step of rolling the cut raw meat so that it is not flat, shaping it with a food bind, and first aging the molded raw meat;
Purified water, soy sauce, starch syrup, onion, pear, white sugar, brown sugar, pineapple, apple, garlic, sodium L-glutamate, ginger, natural red seaweed, food additive powder, neungyi mushroom fruiting body, guar gum, caramel sauce, black pepper, roasted sesame a fourth step of mixing and then grinding with a grinder for 10 minutes to prepare a neungi mushroom seasoning;
a fifth step of preparing seasoned meat by mixing the first-aged raw meat and the neungi mushroom seasoning sauce, and packing the seasoned meat in a packaging container;
a sixth step of secondary aging the packaged seasoned meat;
A method for producing seasoned meat with neungi mushroom comprising a; a seventh step of freezing the second-aged marinated meat at a temperature of -18 degrees or less. The method according to claim 1,
The raw meat of the first step includes pork, beef, and chicken,
In the first step, the time for thawing the raw meat is 6 to 8 hours in summer, and 10 to 12 hours in winter. The method according to claim 1,
In the third step, the temperature of the primary aging is -2 degrees to 10 degrees, and the time of the primary aging is 90 minutes to 120 minutes. The method according to claim 1,
The mixing ratio of the neungi mushroom seasoning in the fourth step is 18-20 parts by weight of the soy sauce, 10-12 parts by weight of the starch syrup, 8-10 parts by weight of the onion, 8-10 parts by weight of the pear based on 100 parts by weight of the purified water. parts by weight, the white sugar 4-6 parts by weight, the brown sugar 4-6 parts by weight, the pineapple 3-5 parts by weight, the apple 3-5 parts by weight, the garlic 2-3 parts by weight, the sodium L-glutamate 1- 2 parts by weight, 1 to 2 parts by weight of the ginger, 1 to 2 parts by weight of the natural dashi, 1 to 2 parts by weight of the food additive mixture powder, 0.5 parts by weight of the oyster mushroom fruiting body, 0.2 parts by weight of the guar gum, the caramel 0.16 parts by weight of the sauce, 0.12 parts by weight of the black pepper, and 0.12 parts by weight of the roasted sesame seeds. The method according to claim 1,
The neungi mushroom seasoning prepared in the fourth step includes Nahangwa, quince, and sea salt, except for starch syrup, brown sugar, and white sugar,
The mixing ratio of the neungi mushroom sauce is 18-20 parts by weight of the soy sauce, 12-14 parts by weight of the Nahanwa, 8-10 parts by weight of the quince, 8-10 parts by weight of the onion, based on 100 parts by weight of the purified water. Pear 8-10 parts by weight, the pineapple 3-5 parts by weight, the apple 3-5 parts by weight, the garlic 2-3 parts by weight, the L- sodium glutamate 1-2 parts by weight, the ginger 1-2 parts by weight, 1 to 2 parts by weight of the natural seaweed, 1 to 2 parts by weight of the food additive mixture powder, 0.5 parts by weight of the oyster mushroom fruiting body, 0.2 parts by weight of the guar gum, 0.16 parts by weight of the caramel sauce, 0.12 parts by weight of the black pepper, the above 0.12 parts by weight of roasted sesame seeds, 0.12 parts by weight of the sea salt. The method according to claim 1
The mixing ratio of the primary aged raw meat and the neungi mushroom seasoning of the seasoned meat packaged in the fifth step is 60% by weight of the primary aged raw meat and 40% by weight of the neungi mushroom seasoning sauce Methods of making meat. The method according to claim 1
In the sixth step, the temperature of the secondary aging is -2 degrees to 10 degrees, and the time of the secondary aging is 24 hours. The seasoned meat with neungyi mushrooms added by the method of any one of claims 1 to 7.

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