RU2777337C2 - Device and method for preparation of food products based on starch - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: device is proposed for the preparation of a food product based on starch of fresh and frozen potatoes. The device contains container (12) for receiving certain amount of food product (14) based on starch, scales (16) for weighing the food product during the preparation, heater (18) for heating the content of the container, and controller (22). Moreover, controller (22) is made with the possibility of implementation of a preparation cycle, which includes drying using heater (18) at a temperature of less than 58 centigrade degrees for a period of time sufficient for the weight of the food product lowers from the initial weight to the first value relatively to the initial weight in the first range determined based on weighing during drying, and preparation using heater (18) at a temperature of above 60 centigrade degrees for a period of time sufficient for the weight of the food product lowers to one more value in such a way that the total lowering relatively to the initial weight is in the second range determined based on weighing during the preparation. In this case, the first value is in the range from 10% to 40%, the total lowering is in the range from 35% to 65%. At the same time, the drying temperature is in the range from 40 to 58 centigrade degrees, and the preparation temperature is in the range from 140 to 220 centigrade degrees. A method for the preparation of a food product based on starch and a computer-readable carrier storing a computer program containing code means, made with the possibility of implementation of the specified method during launching of the specified program on controller (22) of the specified device, are also proposed.

EFFECT: claimed group of inventions provides for obtaining a healthy food product with a reduced content of fast-digestible starch (FDS) and an increase content of resistant starch (RS).

10 cl, 8 dwg

Description

FIELD OF TECHNOLOGY

[0001] The present invention relates to the preparation of food products based on starch, in particular potatoes.

BACKGROUND OF THE INVENTION

[0002] Nutrients are chemicals found in foods that are extremely important for human growth and life. There are six groups of essential nutrients: carbohydrates, lipids, proteins, vitamins, minerals and water. Carbohydrates, together with lipids and proteins, provide the body with energy, in particular for the brain and for physical activity.

[0003] Starchy foods, including rice, wheat, and potatoes, are a staple food almost worldwide and are a major source of carbohydrates. Most cooked starches are readily metabolized by our body, in which alpha bonds link numerous units of glucose together. Thus, starchy foods such as rice, bread, pasta and potatoes are important for health and are generally eaten daily as a major food source.

[0004] One of the problems associated with the consumption of starch-based foods is the high glycemic index property and its relationship with diabetes mellitus. In particular, the potato is regarded as the "second bread" for human consumption due to its high nutritional value, as it contains vitamin A, vitamin C, minerals and high quality starch.

[0005] Potatoes are often broadly classified as high on the glycemic index (GI) scale and are therefore often excluded from the diet of individuals who attempt to follow a low GI diet. The GI of potatoes can vary greatly depending on the type, origin, and preparation methods. In particular, chips are high in fat and have a high GI (over 70, for example).

[0006] Starch can be classified into fast digesting starch (BUC), slow digesting starch (SCR), and resistant starch (RC). The reason for the high GI is, in particular, rapidly digestible starch (BUC). Thus, a decrease in BUK and an increase in MUK and / or RK tend to reduce the GI value. For a balanced healthy diet, it is desirable to reduce the intake of easily digestible foods to prevent excessive energy intake and reduce the risk of obesity or diabetes. Like dietary fiber, resistant starch (RC) is not easily digestible. It is widely recognized that diets do not provide enough dietary fiber, which is an essential component for a healthy gastrointestinal tract. Reports indicate that the average intake (13-15 g per day) is much lower than the recommended value (25 g and 38 g per day for women and men, respectively).

[0007] As a rule, the preparation of a food product based on starch makes the starch fully gelatinized, and it can be quickly digested and absorbed. This subsequently increases blood glucose levels and insulin response after consumption. A rapid increase in blood glucose can contribute to the development of metabolic diseases such as obesity and diabetes.

[0008] The food industry uses complex physical and chemical procedures to produce resistant starch, which require professional processing methods such as high pressure and long processing times. Some methods also involve the use of various harmful chemicals and elements. Pretreatment methods are known to reduce the oil content of french fries, such as dipping in brine prior to frying, or introducing new cooking methods such as airfrying.

[0009] US 2014/0023774 discloses a process for producing improved resistant starch based on low temperature treatment prior to cooking. A reduction in water content, for example to less than 35%, is described, but it is not clear how the water content can be measured, in particular in a home cooking device. To achieve a water content of less than the proposed 35%, the use of the low temperature treatment phase will also take a significant amount of time.

[0010] A need remains for a method of reducing fast digestible starch, BAA, and/or increasing the dietary fiber content (i.e., resistant starch, RK) in a starch food product during preparation for general consumers and using household kitchen appliances.

DISCLOSURE OF THE INVENTION

[0011] The present invention is characterized in the claims.

[0012] According to examples, in accordance with an aspect of the present invention, there is provided a device for preparing a starch-based food product, comprising:

a container for receiving a certain amount of a starch-based food product,

scales for weighing food during cooking,

a heater for heating the contents of the container and

controller,

moreover, the controller is configured to implement a cooking cycle, which includes:

performing drying using a heater at a temperature below 58 degrees Celsius for a period of time sufficient for the weight of the food product to fall from the initial weight to the first value relative to the initial weight in the first range determined based on the weighing during drying, and

performing cooking using a heater at a temperature above 60 degrees Celsius for a period of time sufficient for the weight of the food to fall by one more value, so that the total drop from the initial weight is in the second range determined based on weighing at time cooking.

[0013] This cooking process allows for a reduction in fast-digesting starch, BUK, and an increase in resistant starch, RK, compared to a traditional cooking process. The device uses the measurement of the weight of the food product during drying and cooking to control the drying and cooking time and therefore allows the device to carry out a fully automated cooking process. Thus, it is suitable for sale as a (cheap) kitchen appliance. Drying is carried out at a temperature below the gelatinization temperature, while cooking is carried out at a temperature above the gelatinization temperature.

[0014] The reduction in weight corresponds to the reduction in water content, so that the process basically controls the water content in both the drying phase and the cooking phase.

[0015] The first value is, for example, in the range of weight loss from 10% to 40%, and the total value of weight loss is in the range of 35-65%. When combined, these ranges provide the desired reduction in total water content corresponding to the desired property of the cooked food product.

[0016] The controller may include an input for receiving an indication that the food product is a fresh potato or a frozen potato. Thus, different cooking cycles can be provided for fresh or frozen potatoes. In particular, the initial water content differs between that of fresh potatoes (e.g. 80%) and frozen (partly cooked for sale) potatoes (e.g. 70%), so that in order to achieve the desired final water content, which may be about 50%, different cooking cycles are needed.

[0017] The identification information may be provided by the user by providing user input, or the device may include a sensor to detect, for example, the temperature of the food and report it to the controller. The controller may contain other inputs, such as an input for receiving an indication of the desired doneness or stickiness and the desired cooking temperature.

[0018] If the food product is indicated as a fresh potato, then the first value may be in the range of 10% to 40% and the second value is in the range of 55% to 65%.

[0019] If the food product is indicated as a frozen potato, then the first value may be in the range of 10% to 30% and the second value may be in the range of 35% to 45%.

[0020] Different weight management approaches reflect different initial water content in potatoes.

[0021] The drying temperature may be in the range of 40 to 58 degrees Celsius, and the cooking temperature may be in the range of 140 to 220 degrees Celsius.

[0022] The device may include an air grill. It is a device that cooks by circulating hot air in the cooking chamber, and it provides a low-fat cooking process. Thus, the fat content, as well as the fast-digesting starch content, can be reduced compared to conventional frying approaches to provide a healthier cooking process, particularly for potatoes.

[0023] The water content of the food product after cooking is in the range, for example, from 40% to 60%, for example, is about 50%, as described above.

[0024] In addition, the invention provides a method for preparing a food product based on starch, including:

using a heater to perform drying at a temperature below 58 degrees Celsius,

tracking the weight during drying and drying for a period of time sufficient for the weight of the food product to fall from the initial weight to the first value relative to the initial weight in the first range, and

using the heater to cook at temperatures above 60 degrees Celsius,

monitoring the weight during cooking and cooking for a period of time sufficient for the weight of the food to drop another amount such that the total drop from the initial weight is in the second range.

[0025] The first value is, for example, in the range of 10% to 40%, and the total drop is in the range of 35 to 65%. They provide the desired drying and cooking phases for reduced levels of fast digestible starch (BUC).

[0026] The method may include receiving an indication that the food product is a fresh potato or a frozen potato, the method comprising:

setting the first value to a value in the range of 10% to 40%, and the overall drop to a value in the range of 55% to 65%, if the food product is stated to be a fresh potato, and

setting the first value to a value in the range of 10% to 30%, and the overall drop to a value in the range of 35% to 45%, if the food product is stated to be frozen potatoes.

[0027] Drying is carried out, for example, at a temperature in the range of 40 to 58 degrees Celsius, and cooking is carried out at a temperature, for example, in the range of 140 to 220 degrees Celsius.

[0028] The method may be at least partially implemented in software.

BRIEF DESCRIPTION OF THE DRAWINGS

[0029] Examples of the present invention will now be described in detail with reference to the accompanying drawings, in which:

[0030] FIG. 1 shows a cooking device.

[0031] FIG. 2 shows the measured gelatinization ratio for the process carried out by the apparatus of FIG. one.

[0032] FIG. 3 shows the measured proportion of rapidly digestible starch for the process carried out by the apparatus of FIG. 1, as well as for the traditional cooking process using fresh potatoes.

[0033] FIG. 4 shows the measured proportion of resistant starch for the process carried out by the apparatus of FIG. 1, as well as for the traditional cooking process using fresh potatoes.

[0034] FIG. 5 shows the measured proportion of rapidly digestible starch for the process carried out by the apparatus of FIG. 1, as well as for the traditional cooking process using frozen potatoes.

[0035] FIG. 6 shows the measured proportion of resistant starch for the process carried out by the apparatus of FIG. 1, as well as for the traditional cooking process using frozen potatoes.

[0036] FIG. 7 shows a process for preparing a starch-based food product.

[0037] FIG. 8 shows an example of a computer for implementing a controller or processor used in a device.

IMPLEMENTATION OF THE INVENTION

[0038] The present invention provides a device for preparing a starch-based food product, which provides a drying cycle at a temperature below the gelatinization temperature and a cooking cycle at a temperature above the gelatinization temperature. Drying causes the relative weight to fall by the first value, and cooking causes the relative weight to fall further. The weight is monitored during drying and cooking to provide feedback control on drying and cooking times. The device and method provide a healthy food product with a reduced content of rapidly digestible starch (BUC) and an increased content of resistant starch (RC). Thus, the glycemic index (GI) of the food product is reduced and the amount of resistant starch is increased, which is beneficial for health, in particular for groups of people suffering from diabetes and obesity.

[0039] FIG. 1 shows a preparation device 10. It contains a container 12 for receiving a quantity of a starch-based food product, in particular potatoes 14.

[0040] Scales 16 are provided for weighing the potatoes during cooking, and a heater 18 is used to heat the contents of the container. In a preferred example, the device is an air grill and contains a fan 20 to circulate hot air through the container 12.

[0041] The balance provides output to a controller 22 that controls the temperature and run time of the heater 18. The user interface unit 24 receives user input 25 to control the cooking process and set user preferences, which may include temperature, time delays, and any other traditional cooking device control parameters. The temperature sensor 26 enables the controller 22 to adjust the temperature.

[0042] The controller 22 implements a cooking cycle that includes a drying phase at a temperature below 58 degrees Celsius (hence below the gelatinization temperature) and a cooking cycle at a higher temperature, above the gelatinization temperature and, as a rule, much higher, for example, at 140 degrees Celsius or higher.

[0043] This cooking process allows for a reduction in fast-digesting starch, BUK, and an increase in resistant starch, RK, compared to a traditional cooking process. The present invention provides temperature control and water content control (based on weight measurement) at various cooking stages, and is of particular interest for making homemade potato chips in an air fryer like the depicted cooker.

[0044] The drying process provides, for example, a weight loss of 30%, for example, at a temperature of 50°C. In the case of fresh potatoes, the weight loss more generally is preferably in the range of 10% to 40%. The average water content of a raw potato is about 80%, so that a relative weight loss in the range of 10% to 40% results in a water content in the range of 78% ((80-10)/(100-10) = 70/90 ) up to 67% (40/60). In the case of marketed frozen French fries, the initial water content is lower, typically around 70%. Thus, the weight loss range is preferably 10% to 30%, so that the resulting water content is in the range 67% (60/90) to 57% (40/70).

[0045] The cooking process is carried out at a higher temperature, such as 180°C, and more generally, as a rule, in the range from 140 to 220°C.

[0046] In the case of fresh potatoes, the additional weight loss results in an overall loss compared to the original sample of, for example, 60%. Thus, the resulting water content is 50% ((80-60)/(100-60) = 20/40). More generally, the total loss is in the range of 55% to 65%.

[0047] In the case of frozen potatoes, such as french fries, the additional weight loss results in an overall weight loss compared to the original sample of, for example, 40%. Thus the resulting water content is also 50% ((70-40)/(100-40) = (30/60). More generally, the total loss is in the range of 35% to 45%.

[0048] Thus, it can be seen that despite controlling drying and cooking times based on weight feedback, the challenge is to provide an end product with a specific water content that correlates with a specific cooking level. The water content of potatoes after cooking is in the range, for example, from 40% to 60%, for example, is about 50%, as mentioned above. This applies to both fresh potatoes and frozen potatoes.

[0049] As an example, it may take 19 minutes at 50 degrees Celsius to achieve a weight loss of 30% for 200 grams of fresh French fries, and then another 8.5 minutes (180°C) to achieve an overall weight loss of 60%.

[0050] In general, the drying process, for example, lasts from 10 to 30 minutes, for example, from 15 to 25 minutes, and the subsequent cooking process lasts from 5 minutes to 20 minutes.

[0051] As is clear from the description above, a different process is followed for frozen potatoes than for fresh potatoes. For this purpose, the controller needs to know what type of potato is being cooked, and the user only needs to enter this information by selecting the cooking mode. The controller then sets the cooking parameters, which may optionally or automatically take into account the weight of the potatoes being cooked. Thus, the controller includes an input for receiving an indication that the food product is a fresh potato or a frozen potato.

[0052] Instead, the indication may be given automatically by providing a sensor to detect the temperature of the food product or another parameter such as hardness. In one example, the rate of weight loss during the initial drying process can be used as an indication to distinguish between fresh and frozen. In the case of fresh potatoes, the weight loss is, for example, about 3% in the first 3 minutes, while in the case of French fries for sale, the weight loss in the first 3 minutes is only about 0.65%. Thus, the beginning of the drying phase can be analyzed to determine the parameters for the remainder of the drying and cooking process.

[0053] The benefits of the cooking process have been demonstrated experimentally.

[0054] In the first experiment, french fries were made from fresh potatoes. After cutting into slices, the potatoes are immersed in water for 30 minutes, then the water is drained and surface dried. After cooking, the potatoes were analyzed using laboratory equipment.

[0055] FIG. 2 shows the measured proportion of gelatinization for the drying and cooking process "D,C" described above, compared to the standard cooking process "C" only.

[0056] FIG. 3 shows the measured proportion of rapidly digestible starch for the two cooking processes, and FIG. 4 shows the measured proportion of resistant starch for two cooking processes.

[0057] The standard cooking cycle included cooking 200 g of potato chips to achieve a weight loss of 60% at 180°C in an air fryer. The modified process involved drying and cooking 200 g of potato chips, drying to achieve a 30% weight loss at 50°C in an air fryer followed by cooking to achieve the same total weight loss of 60% at 180°C.

[0058] After preparation, the samples were stored at room temperature for 15 minutes before analysis of the starch mass. It should be noted that the sensory characteristics of the potato chips from the two different cooking processes were similar.

[0059] FIG. 2-4 show reduced gelatinization, reduced BAA, and increased RA compared to the standard process.

[0060] In a second experiment, French fries were made from frozen cooked slices. For the traditional process, 200 g of french fries were cooked to achieve a weight loss of 40% at 180° C. in an air grill. For the new process, 200 g of french fries were dried to achieve a weight loss of 20% at 50°C in an air grill and then cooked to achieve a weight loss of 40% at 180°C. After preparation, the samples were also stored at room temperature for 15 minutes before analysis of the starch mass.

[0061] FIG. 5 shows the measured proportion of fast digestible starch for the two cooking processes, and FIG. 6 shows the measured proportion of resistant starch for two cooking processes. Again, the BAA content goes down and the RA content goes up. Thus, the GI value of the chips in the new cooking process is lower.

[0062] FIG. 7 depicts a process for preparing a starch-based food product, comprising:

at step 70: using the heater to perform drying at a temperature below 55 degrees Celsius,

at step 72: tracking the weight during drying and drying for a period of time sufficient for the weight of the food product to fall from the initial weight to the first value relative to the initial weight in the first range,

at step 74: using the heater to perform cooking above 60 degrees Celsius and

at step 76: monitoring the weight during cooking and cooking for a period of time sufficient for the weight of the food to fall by one more value so that the total fall is in the second range.

[0063] In the system described above, a controller or processor is used to process data.

[0064] FIG. 8 depicts an exemplary computer 80 for implementing the controller or processor described above.

[0065] Computer 80 includes, but is not limited to, PCs, workstations, laptops, PDAs, handheld devices, servers, storage media, and the like. In general, with regard to hardware architecture, computer 80 may include one or more processors 81, memory 82, and one or more input/output devices 83 that are connected in a local interface (not shown). The local interface may be, for example, but not limited to, one or more buses or other wired or wireless connections known in the art. The local interface may contain additional elements such as controllers, buffers (caches), drivers, repeaters, and receivers to enable communication. In addition, the local interface may contain address, control, and/or data connections to provide suitable connections between the above components.

[0066] Processor 81 is a hardware device for executing software that may be stored in memory 82. Processor 81 can be virtually any specialized or commercially available processor, central processing unit (CPU), digital signal processor (DSP), or auxiliary a processor among multiple processors associated with computer 80, and processor 81 may be a semiconductor-based microprocessor (in the form of a microchip) or a microprocessor.

[0067] Memory 82 may include any of volatile memory elements (e.g., random access memory (RAM) such as dynamic random access memory (DRAM), static random access memory (SRAM), etc.) or nonvolatile memory elements. memory (e.g., ROM, Erasable Programmable Read Only Memory (EPROM), Electronically Erasable Programmable Read Only Memory (EEPROM), Programmable Read Only Memory (PROM), Magnetic Tape, Compact Disc Read Only Memory (CD-ROM), Disk , diskette, cartridge, cassette or the like, etc.) or a combination thereof. Moreover, memory 82 may include electronic, magnetic, optical, and/or other types of storage media. It should be noted that the memory 82 may have a distributed architecture in which the various components are located at a distance from each other, however, they can be accessed by the processor 81.

[0068] The software in memory 82 may include one or more separate programs, each of which contains an ordered list of executable instructions for implementing logical functions. The software in memory 82 includes a suitable operating system (OS) 84, a compiler 85, source code 86, and one or more applications 87 in accordance with exemplary embodiments.

[0069] Application 87 contains numerous functional components such as calculation blocks, logic circuits, functional blocks, processes, operations, virtual objects, and/or modules.

[0070] The operating system 84 controls the execution of computer programs and provides distribution, I/O control, file and data management, memory management, and communications and related services management.

[0071] Application 87 may be a source program, an executable program (object code), a script, or any other object containing a set of instructions for execution. In the case of a source program, the program is typically translated through a compiler (such as a compiler 85), assembler, interpreter, or the like, which may or may not be in memory 82, to work properly in connection with the operating system 84. In addition, Appendix 87 may be written in an object-oriented programming language that has data and method classes, or a procedural-oriented programming language that has routines, subroutines, and/or functions such as, but not limited to, C, C++, C#, Pascal, BASIC, API calls, HTML, XHTML, XML, ASP scripts, JavaScript, FORTRAN, COBOL, Perl, Java, ADA, .NET and more.

[0072] Input/output devices 83 may include input devices such as, but not limited to, a mouse, keyboard, scanner, microphone, camera, and so on. In addition, input/output devices 83 may also include output devices such as, but not limited to, a printer, a display, and so on. Finally, I/O devices 83 may also include devices that transmit both inputs and outputs, such as, but not limited to, a network interface controller (NIC) or a modulator/demodulator (for accessing remote devices, other files, devices, systems, or network), radio frequency (RF) or other transceiver, telephone interface, bridge, router, etc. In addition, the input/output devices 83 include components for communicating with various networks such as the Internet or an intranet.

[0073] When computer 80 is operating, processor 81 is configured to execute a program stored in memory 82 to transfer data to and from memory 82 and to generally control the operations of computer 80 in accordance with the program. Application 87 and operating system 84 are read in whole or in part by processor 81, optionally buffered in processor 81, and then executed.

[0074] When application 87 is implemented in a program, it should be noted that application 87 may be stored on virtually any computer-readable storage medium for use by or in connection with any computer-related system or method. As used herein, a computer-readable storage medium can be an electronic, magnetic, optical, or other physical device or medium that can contain or store a computer program for use by or in connection with any computer-related system or method.

[0075] The present invention is of particular interest in the preparation of potatoes. Of course, the cooking process can be only one cooking mode in the air grill. Another cooking mode may be a traditional one-step heating process. However, the one-step heating process can also be controlled using weight feedback (also to achieve a specific water content) and not just for a fixed duration. In addition, fixed duration cooking processes can be provided.

[0076] The device may have many different (and traditional) modes for different food products. The two-stage invention is not limited to potatoes, and can be applied to other starch based foods such as sweet potato, taro and cassava.

[0077] Other variations of the described embodiments can be understood and implemented by a person skilled in the art in the implementation of the present invention in practice after reading the drawings, description and appended claims. In the claims, the word "comprising" does not exclude the presence of other elements or steps, and singular grammatical indicators do not exclude the plural. The fact that some measures are listed in mutually distinct dependent claims does not in itself indicate that a combination of these measures cannot be successfully used. No reference signs in the claims should be considered as limiting its scope.

Claims (28)

1. A device for preparing a starch-based food product from fresh or frozen potatoes, comprising: container (12) for receiving a certain amount of food product (14) based on starch, scales (16) for weighing food during cooking, heater (18) for heating the contents of the container and controller (22), moreover, the controller (22) is configured to implement a cooking cycle, which includes: drying using the heater (18) at a temperature below 58 degrees Celsius for a period of time sufficient for the weight of the food product to fall from the initial weight to the first value relative to the initial weight in the first range determined based on the weighing during drying, and cooking using the heater (18) at a temperature above 60 degrees Celsius for a period of time sufficient for the weight of the food to fall by one more value so that the total drop from the initial weight is in the second range determined on the basis of weighing during cooking; where the first value is in the range from 10% to 40%, the overall drop is in the range of 35% to 65%, and while the drying temperature is in the range of 40 to 58 degrees Celsius, and the cooking temperature is in the range of 140 to 220 degrees Celsius. 2. The apparatus of claim 1, wherein the controller (22) includes an input for receiving an indication that the food product is a fresh potato or a frozen potato. 3. Apparatus according to claim 2, wherein if the food product is stated to be a fresh potato, the first value is in the range of 10% to 40% and the total drop is in the range of 55% to 65%. 4. Apparatus according to claim 2 or 3, wherein if the food product is stated to be a frozen potato, the first value is in the range of 10% to 30% and the total drop is in the range of 35% to 45%. 5. The device according to any of the previous paragraphs, containing a convection oven. 6. Apparatus according to any one of the preceding claims, wherein the water content of the food product after cooking is in the range of 40% to 60%. 7. A method for preparing a food product based on starch from fresh or frozen potatoes, including: using a heater to perform drying at a temperature below 58 degrees Celsius, tracking the weight during drying and drying for a period of time sufficient for the weight of the food product to fall from the initial weight to the first value relative to the initial weight in the first range, and using the heater to cook at temperatures above 60 degrees Celsius, tracking the weight during cooking and cooking for a period of time sufficient for the weight of the food product to drop another value such that the total drop from the initial weight is in the second range; wherein the first value is in the range of 10% to 40% and the overall drop is in the range of 35 to 65%, and wherein drying is carried out at a temperature in the range of 40 to 58 degrees Celsius, and cooking is carried out at a temperature in the range of 140 to 220 degrees Celsius. 8. The method of claim 7, comprising receiving an indication that the food product is a fresh potato or a frozen potato, the method comprising: setting the first value to a value in the range of 10% to 40%, and the overall drop to a value in the range of 55% to 65%, if the food product is stated to be a fresh potato, and setting the first value to a value in the range of 10% to 30%, and the overall drop to a value in the range of 35% to 45%, if the food product is stated to be frozen potatoes. 9. The method according to p. 7, implemented in an air grill. 10. A computer-readable medium that stores a computer program containing code means configured to implement the method according to any one of paragraphs. 7-9, when running the specified program on the controller (22) of the device according to any one of paragraphs. 1-6.

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