FR2977452A1 - PROCESS FOR THE PRODUCTION OF SEMI-COLD FURNISHED KNÖDELS AND RESULTING PRODUCT - Google Patents

Abstract

A process for producing filled semi-cold knödels (100) consisting of an outer spongy coating (101) of substantially spherical shape and made from scum of milk cream, or the like, and a central core (102) contained within said coating (101) and constituted by a filling food product of different creamy consistency, comprises injecting into the interior cavity of a demountable mold, which has a shape and dimensions complementary to those of the knödel ( 100), a predetermined amount of the scum of milk cream, sufficient to form the coating (101) of said knödel (100), and a predetermined quantity of the food product, sufficient to form the core (102) knödel (100), via an injection device capable of producing a jet of scum of cream of milk, with, in the center, a net of said food product; cooling the mold so as to bring and maintain the froth of milk cream and the food product contained in the mold cavity at a consolidation temperature below -10 ° C; and opening, after the mold and its contents have remained below said temperature for a predetermined time, of the mold, to extract the knödel (100).

Description

The present invention relates to a process for the production of filled semi-cold knddels. In more detail, the present invention relates to a process for the production of filled semi-cold knddels, with a whipped cream-based outer casing or coating, or the like, to which the following description will make explicit reference, without giving up its general meaning. As is known, the stuffed sweet knddels, traditionally known as "Marillenknddels" or "Germknddels" according to the recipe, are delicacies typical of alpine rural areas, constituted by an outer coating / soft shell of approximately spherical shape, which is produced at the same time. using a mixture of flour and / or potato, and which contains inside a core / core usually composed of pieces of fruit, jam, chocolate syrup, and / or the like. Unfortunately, the sweet knddels described above are particularly complicated to make, and do not lend themselves to industrial type production, because the preparation, the modeling in a substantially spherical form, and the filling of the mixture which constitutes the envelope knddel, can only be done manually, with all the hygiene problems that entails. The aim of the present invention is to produce filled semifinal knddels which have a consistency and organoleptic characteristics very similar to those of sweetened kaddels filled with artisanal production, but which lend themselves to industrial-type production by means of automatic machines. , likely to meet the most stringent hygiene standards currently in force. In accordance with this object, according to the present invention, there is provided a process for the production of filled semi-cold knddels consisting of an outer soft coating which has a substantially spherical shape and which is made from scum of milk cream , or the like, and by a central core which is contained within said outer soft coating and which is constituted by a filling food product of different creamy consistency, the process for the production of semi-cold filled knddels being characterized in that it comprises the phases consisting in: injecting into the interior cavity of a demountable mold which has a shape and dimensions complementary to those of the filled semi-cold knedel that it is desired to produce, a predetermined quantity of foam of cream of milk, or the like, sufficient to form the outer soft coating of said stuffed semi-cold knedel, and a predetermined amount filling food product to form the core or central core of the stuffed semi-cold knedel, via an injection device capable of producing a jet of scum of milk cream, or the like, with, ~ o in the center, a net of said filling food product; - Cooling the removable mold so as to bring and then maintain, the scum of milk cream, or the like, and the food product filling, contained in the interior cavity of the filling mold, at a temperature of consolidation (To) less than -10 ° C; and, finally, opening, after the demountable mold and its contents have remained below said consolidation temperature (To) for a predetermined period of time, the demountable mold so as to extract the stuffed semi-cold knead. Said process is also preferably, but not necessarily, performed according to one or more of the following features: - during the cooling phase of the removable mold, the froth of milk cream, or the like, and the food product The fillers, contained in the interior cavity of the mold, are brought and maintained at a consolidation temperature (To) of less than -30 ° C., the stuffed semi-cold knead is extracted from the demountable mold after having remained underneath. of said consolidation temperature (To) for a period of time greater than 30 minutes, the introduction of the filling food product into the interior cavity of the demountable mold starts late with respect to the introduction of the scum of cream of milk, or the like, within the same interior cavity of the mold, the removable mold consists of at least two rigid half-shells being mutually engageable, which are structured so as to be mutually coupled and rigidly locked, and which are shaped so as to form, in correspondence with the junction / coupling zone, at least one substantially hemispherical inner cavity with dimensions complementary to those of the semi-cold kneaded knead that one wishes to achieve, - the removable mold is constituted by at least two rigid half-shells can be mutually coupled, which are structured so as to be mutually coupled and locked in a manner rigid, and which are shaped so as to constitute, in correspondence with the junction / coupling zone, a plurality of substantially hemispherical inner cavities with dimensions complementary to those of the semi-cold kneaded knead that one wishes to achieve; the rigid half-shells are provided with a locking mechanism a latching lug which is structured so as to be able to rigidly and reliably center and lock, but easily releasable, the two half-shells relative to one another to form said at least one internal cavity of the mold; one, - the scum of milk cream, or the like, is made from whipped cream of animal and / or vegetable origin, - the other filling food product is made from jams and / or pastry cream and / or syrup and / or other food product of creamy consistency. According to the present invention, there is also provided a filled semifred knead consisting of an outer, soft coating having a substantially spherical shape, and a central core contained within said outer soft coating; said semi-cold kneaded stuffer being characterized in that the outer soft coating is made from scum of milk cream, or the like, and in that the central core is made of a food product of creamy consistency different. Said knedel is also preferably, but not necessarily, made according to the characteristic that the outer soft coating is made from whipped cream of animal and / or vegetable origin. The present invention will now be described with reference to the accompanying drawings, which illustrate a non-limiting exemplary embodiment thereof, in which: - Figure 1 is a side view of a machine for the production of stuffed semi-cold knàdels operating according to the principles of the present invention, with portions omitted for clarity; FIG. 2 illustrates, in axonometric view with parts omitted for clarity, a stuffed sweet knead made according to the principles of the present invention; while: FIGS. 3 to 6 schematically illustrate a few phases of the process for the production of filled semi-cold kneads made by the machine illustrated in FIG. 1. Referring to FIGS. 1 and 2, it is generally indicated by the number 1 a machine for the production of filled semi-cold knadels 100, each of which is constituted by a casing or an outer soft coating 101 which has a substantially spherical shape and which is made from cream scum milk, or the like, and a core or central core 102 which is contained within the outer soft coating 101 and which is a food product of different creamy consistency. In more detail, the outer soft coating 101 is made from whipped cream of animal or vegetable origin, with the possible addition of sweetening additives (such as, for example, sugar) and / or additives. stabilizers and / or thickeners; while the core or central core 102 is preferably constituted by a determined amount of jam and / or custard and / or syrup and / or other creamy consistency filling food product. Furthermore, the machine 1 comprises a dosing and component injection unit 2 which is provided with at least one injector 3 structured so as to deliver a jet of scum of cream of milk, or the like, with, center, a jam fillet or other filling food product capable of forming the core or the central core 102 of the stuffed half-cold knead 100; and a conveyor 4 which is structured so as to be able to advance, through the dosing and injection unit of components 2, a succession of removable molds 5, each of which is provided with at least one inner cavity 5a of shape substantially spherical with dimensions complementary to those of semi-cold cored kneads 100 that it is desired to achieve, so as to allow the injector 3 to introduce into the inner cavity 5a of each removable mold 5 a total amount of scum of cream of milk, or the like, and filling food product, totally sufficient to completely fill the inner cavity 5a of the mold.

The machine 1 finally comprises a refrigerated cabinet (not shown) or other similar apparatus for the refrigeration of food products, which is dimensioned so as to be able to receive one or more removable molds 5 properly filled with the predetermined quantity of cream scum , or the like, and jam and / or another creamy consistency filling food product, and having such a structure that it can quickly bring and maintain the removable mold (s) and their contents to a temperature of consolidation. preferably, but not necessarily less than -30 ° C, and in any case less than -10 ° C.

In more detail, with reference to FIGS. 3 and 4, each demountable mold 5 is constituted by at least two complementary rigid and mutually engageable half-shells, which are structured so as to be mutually coupled and locked with each other. rigidly, and which are shaped so as to form, in correspondence with the junction / coupling zone, at least one inner cavity 5a of substantially spherical shape with dimensions complementary to those of the semi-cold cored knedel 100 that is desired achieve ; however, the injector 3 of the dosing unit and component injection 2 is structured so as to be able to inject into the inner cavity 5a of each removable mold 5, a quantity of scum of cream of milk, or the like , sufficient to form the outer soft coating 101 of the semi-cold filled stuffer 100, and a sufficient amount of filling food product to form the core or central core 102 of the semi-cold stuffed knot 100.

In the illustrated example, in particular, the demountable mold 5 is constituted by two flat plates 6 and 7 of shape, preferably, but not necessarily, rectangular, each of which has on its front face 6a, 7a, a series of cavities or depressions 8 of substantially hemispherical shape, spaced appropriately from each other. The two flat plates 6 and 7 are further structured so as to be coupled to each other so as to bring the respective front faces 6a and 7a abutted against each other; however, the cavities or depressions 8 are distributed on the anterior face 6a of the flat plate 6 and on the front face 7a of the flat plate 7 so as to be, when the front faces 6a, 7a of the two plates abut against each other, in pairs locally aligned and mutually joined, so as to form a series of inner cavities 5a of substantially spherical shape completely separate and independent of each other.

The flat plate 7 further comprises, on the bottom of each cavity or each depression 8 of hemispherical shape, a respective through hole 9 of shape, preferably, but not necessarily, circular, which is dimensioned so as to engage with the tip of the injector 3 of the dosing unit and injection of components 2.

In the illustrated example, in particular, the two flat plates 6 and 7 which constitute the demountable mold 5 are made of a plastic or metal material, and are preferably, but not necessarily, provided with a plurality of cavities or cavities. depressions 8 of approximately hemispherical shape, aligned one after the other so as to form a plurality of parallel and distant rows of each other, each of them being constituted by a predetermined number of cavities or depressions 8 mutually aligned between them. Therefore, in the illustrated example, the demountable mold 5 is preferably provided with a series of substantially spherical inner cavities 5a, which are distributed in the mold body so as to form a series of parallel and distant queues. each other. In more detail, the flat plates 6 and 7 are both preferably provided with six cavities or depressions 8 of approximately hemispherical shape, aligned one after the other so as to form two parallel and distant rows, one of which on the other three cavities or depressions 8 each. Therefore, the demountable mold 5 is preferably provided with six substantially spherical inner cavities 5a, which are distributed in the mold body so as to form two parallel rows and spaced from each other three internal cavities 5a each. It is evident that each inner cavity 5a of the demountable mold 5 communicates with the outside via an access hole 9.

With reference to FIG. 3, the two flat plates 6 and 7 which constitute the demountable mold 5 are additionally, preferably, but not necessarily, also provided with a latching locking mechanism 10 which is structured in so as to be able to center and lock in a rigid and stable manner, but easily releasable, the two flat plates 6 and 7 with their respective anterior faces 6a, 7a abutting one another, and with the cavities or the associated depressions 8 in pairs aligned and mutually united. With reference to FIGS. 1 and 4, the conveyor 4 is furthermore structured so as to advance in steps a succession of removable molds 5 along a predetermined advance path which crosses the dosing unit. and injecting components 2 in correspondence with a filling station 11 of the cavities, maintaining each demountable mold 5 with its access holes 9 to the inner cavities 5a directed upwards.

In the illustrated example, in particular, the conveyor 4 is a roller conveyor 4 which is structured so as to advance in steps a succession of removable molds 5 with the access holes 9 to the inner cavities 5a directed upwards. in a direction along a substantially rectilinear and horizontal advance path which passes through the dosing and component injection unit 2 in correspondence with a filling station 11. Referring to FIG. the component dosing and injection unit 2 furthermore comprises a plurality of injectors 3 locally parallel and adjacent to each other, which are positioned above the conveyor 4, in correspondence with the filling station 11, and which are movable between a raised position in which the tips of the injectors 3 are at a certain distance from the demountable mold 5 stopped in correspondence with the filling station 11 or moving through the (see Figures 1 and 4), so as to allow the displacement of the removable mold 5 along the advance path of the molds; and a lowered position in which the tips of the injectors 3 penetrate inside at least a portion of the inner cavities 5a present in the demountable mold 5 stopped in correspondence with the filling station 11 (see FIGS. 5 and 6), in engagement with the corresponding through holes 9 for access to the cavities, so as to allow the nozzles 3 to deposit, inside the corresponding inner cavities 5a, a quantity of scum of cream of milk, or the like, sufficient to form the outer soft coating 101 of the filled semi-cold knodel 100, and a sufficient filling amount to form the core or central core 102 of the packed semi-cold knôdel 100. The dosage and component injection unit 2 further comprises displacement means capable of moving the injectors 3 back and forth between the raised position and the lowered position synchronously with the advance by steps of the molds mountable 5 through the filling station 11 cavities. With reference to FIG. 3, it is evident that the spatial distribution of the injectors 3 of the dosing and component injection unit 2 reproduces the spatial distribution of at least a portion of the inner cavities 5a. of the demountable mold 5 stopped in the filling station 11, or vice versa, or, better, the spatial distribution of the access holes 9 which lead to said inner cavities 5a, so as to allow the tip of each injector 3 to penetrate the interior of a corresponding inner cavity 5a of the demountable mold 5 stopped in correspondence with the filling station 11.

In the illustrated example, in particular, the nozzles 3 are preferably fixed in a vertical position, above the filling station 11 of the molds, with the possibility of moving axially, always in the vertical direction, from the conveyor 4 and towards it, and are moved up and down by a pair of double-acting pistons or similar linear actuators, so as to be able to alternately position the tips of the injectors 3 in the lowered position, at the same time. inside at least a part of the inner cavities 5a present in the demountable mold 5 stopped in the filling station 11, or in the raised position, above the removable mold 5 stopped or moving in the filling station 11 .

Referring to FIGS. 5 and 6, each injector 3 of the metering and component injection unit 2 further comprises, in correspondence with its end point, a pair of concentric nozzles 3a and 3b, through which respectively whipping cream and jam or other filling foodstuff of creamy consistency. In more detail, the scum of milk cream, or the like, namely whipped cream of animal or vegetable origin, exits through the outer nozzle 3a of each injector 3, while the jam, or other food product filling leaving the internal nozzle 3b of each injector 3. With reference to FIG. 1, in the example illustrated, the dosing and injection unit of components 2 is finally provided with a first reservoir of accumulation 13 structured so as to store a large amount of cream scum, or the like; a second storage tank 14 structured so as to store a large quantity of jams, or other filling food product and a pumping unit 15 which is structured so as to be able to convey, synchronously with the displacement injectors 3 from the raised position to the lowered position, the whipped cream from the reservoir 13 to the external nozzle 3a of all the injectors of the dosing and injection unit of components 2, and the jam, or other food product of filling, the reservoir 14 to the inner nozzle 313 of all the injectors 3 of the metering and injection of components 2. In more detail, the pumping unit 15 is structured so as to be synchronized with the displacement of the injectors 3 from the raised position to the lowered position, and for each injector 3 of the dosing and component injection unit 2, - sucking from the reservoir 13 a e predetermined amount of cream scum, or the like (ie, whipped cream), sufficient to form the outer soft coating 101 of the knedel 100 within the interior cavity 5a of the mold, and then convey, when the tip of the injector 3 is in the lowered position, this amount of cream scum, or the like, to the outer nozzle 3a of the injector 3; and aspirating from the reservoir a predetermined quantity of jam, or other filling food product, sufficient to form the nucleus or central core 102 of the knödel within the interior cavity 5a of the mold, and then convey, when the the tip of the injector 3 is in the lowered position, the amount of jam, or other filling food product, to the inner nozzle 3b of the injector 3. In the illustrated example, in particular, the pumping unit 15 is preferably structured so that the pumping of the jam, or other filling food product, towards the inner nozzle 3b of each injector 3, starts late compared to the pumping of the scum of milk cream, or the like, to the outer nozzle 3a of the same injector 3, so as to fill the bottom of the inner cavity 5a of the removable mold 5 with the only froth of milk cream, or the like. With reference to FIGS. 3 to 6, the production of semi-cold packed knedels 100 essentially comprises the steps of: injecting into the interior cavity 5a of the removable mold 5 a predetermined quantity of scum of cream of milk, or the like, sufficient to form the outer soft coating 101 of the filled semi-cold knead 100, and a predetermined amount of filling food product, sufficient to form the core or core 102 of the semi-filled filled knead 100, via an injection device capable of producing a jet of scum of cream of milk, or the like, with, in the center, a net of said filling food product; - Cool the demountable mold 5 so as to bring and then maintain the froth of milk cream, or the like, and the filling food product, contained in the inner cavity 5a of the mold, at a consolidation temperature To less than -10 ° C; and, finally, opening, after the demountable mold 5 and its contents have remained below the consolidation temperature To for a predetermined time interval, the demountable mold 5 so as to extract the frozen semi-cold kneaded knead 100. In more detail, in the example illustrated, the production of semi-cold packed knedels 100 comprises the following phases, consisting of: - coupling the two half-shells 6 and 7 which constitute the demountable mold 5, so as to form, in correspondence with the junction / coupling zone between the two half-shells, at least one inner cavity 5a of substantially spherical shape, which has dimensions complementary to those of the semi-cold cored knddel 100 that one wishes to achieve, and communicates with the outside through an access hole 9; injecting, in the inner cavity 5a of each removable mold 5, a quantity of scum of milk cream, or the like, sufficient to form the outer soft coating 101 of the semi-cold packed knbdel 100, and a quantity of jam or another food product of sufficient filling to form the core or the central core 102 of the stuffed semi-cold knedel 100, with the aid of an injector 3 capable of producing a jet of scum of cream of milk, or the like, with, in the center, a fillet of said jam, or other food stuffer; 15 - cooling the demountable mold 5 so as to bring, then maintain, the scum of milk cream, or the like, and the filling food product, contained in the inner cavity 5a of the removable mold 5, at a consolidation temperature To less than -10 ° C, and preferably, but not necessarily, also less than -30 ° C, so as to thereby cause consolidation of the outer soft coating 101 of the semi-cold cored knôdel 100; and finally, to separate, after the demountable mold 5 and its contents have remained below the consolidation temperature Δt for a predetermined time interval, and preferably, but not necessarily, greater than 30 minutes, both half-shells 6 and 7 which constitute the demountable mold 5, so as to extract the frozen semi-cold knödel 100 from the demountable mold 5. In the example illustrated, in particular, the cooling of the demountable mold 5 with the inner cavity 5a filled with whipped cream and jam, or other filling food product, is preferably effected by storing the removable mold 5 inside the refrigerating cabinet, or other similar apparatus for refrigerating food products (no illustrated), for a time interval, preferably, but not necessarily, greater than 2 hours. Referring to Figs. 5 and 6, in the illustrated example, furthermore, introduction into the inner cavity 5a of the removable mold 5 of the predetermined amount of jam, or other filling food product, starts from preferably late with respect to the introduction into the same inner cavity 5a of the predetermined amount of cream scum, or the like, so as to form on the bottom of the inner cavity 5a a mat of the only cream scum of milk, or the like. Preferably, but not necessarily, after extraction of the filled semi-cold knddel 100 from the demountable mold 5, the production of the filled semi-cold knddels 100 also includes the optional application phase on the outer surface of the semi-cold knddel 100. cold filled 100 of a cocoa topping, chocolate chips, almond granules or other food product in the form of powder or granules, so as to cover at least partially the outer soft coating 101. The production of sweet products with the modalities described above has many advantages. In the first place, the production of thick-packed cold-rolled knddels can be carried out without the semi-cold cored knddel being to be touched by the operator, which also makes it possible to satisfy the most restrictive hygiene standards for the production of raw materials. food items. In addition, the production method described above makes it possible to produce large quantities of semi-cold knddels filled with reduced costs.

Experimental tests have also demonstrated that the prolonged residence of the demountable mold at a consolidation temperature inférieure of less than -10 ° C, and preferably, but not necessarily, also less than -30 ° C, prevented scum of milk cream, or the like, which constitutes the outer soft coating 101 of the semi-cold cored knddel 100, to adhere firmly to the inner surface of the removable mold 5, which greatly facilitates the extraction of the semi-cold knddel Furthermore, due to the prolonged cooling to a consolidation temperature inférieure of less than -10 ° C, and preferably, but not necessarily, also less than -30 ° C, the consistency of the The outer soft coating 101 of the filled semi-cold knot 100 remains stable for several hours even if the filled semi-cold knot 100 is at room temperature. Finally, it is evident that the process for the production of filled semi-cold knedel 100 described above can be modified and varied without departing from the scope of the present invention. For example, after the surface of the outer soft coating 101 is coated with a layer of food product in the form of powder or granules, the process for the production of semi-thick filled knits 100 may also comprise the following cooling stage. and keeping the filled semi-cold knedge 100 at a storage temperature below -10 ° C, and preferably, but not necessarily, also below -30 ° C, thereby preventing premature deterioration of the outer fluffy coating 101 of the semi-cold cored knedge 100.

Claims (11)

REVENDICATIONS1. Process for the production of filled semi-cold kneads (100) consisting of an outer soft coating (101) which has a substantially spherical shape and which is made from foam of milk foam, or the like, and a central core (102) which is contained within said outer soft coating (101) and which consists of a different creamy consistency filling food product; the process for the production of filled semi-cold knôdels (100) being characterized in that it comprises the steps of: - injecting, into the inner cavity (5a) of a demountable mold (5) which has a shape and dimensions complementary to those of the filled semi-cold knddel (100) that is desired to be produced, a predetermined quantity of scum of milk cream, or the like, sufficient to form the outer soft coating (101) of said semi-cold knodel. filled cold (100), and a predetermined amount of filling food product to form the core or central core (102) of the filled semi-cold knbdel (100), via an injection device (3) capable of producing a jet of scum of cream of milk, or the like, with, in the center, a net of said filling food product; - cooling the demountable mold (5) so as to bring and then maintain the scum of milk cream, or the like, and the filling food product, contained in the interior cavity (5a) of the filling mold (5) at a consolidation temperature (To) below -10 ° C; and finally - opening, after the demountable mold (5) and its contents have remained below said consolidation temperature (To) for a predetermined time interval, the demountable mold (5) so as to extract the semideck knotel cold stuffed (100). 2. Process for the production of semi-cold stuffed kneadles according to claim 1, characterized in that, during the cooling phase of the removable mold (5), the froth of milk cream, or the like, and the food product of filling, contained in the inner cavity (5a) of the mold (5), are brought and maintained at a consolidation temperature (To) lower than -30 ° C. 3. A process for the production of filled semi-cold kneads according to claim 1 or 2, characterized in that the stuffed semi-cold knödel (100) is extracted from the demountable mold (5) after having remained below said temperature of consolidation (To) for a time interval greater than 30 minutes. 4. Process for the production of filled semi-cold knôdels according to any one of the preceding claims, characterized in that the introduction of the filling food product into the interior cavity (5a) of the removable mold (5) begins late with respect to the introduction of scum of milk cream, or the like, into the same interior cavity (5a) of the mold (5). Process for the production of filled semi-cold kneads according to any one of the preceding claims, characterized in that said removable mold (5) is constituted by at least two rigid half-shells (6, 7) which can be mutually coupled. , which are structured so as to be mutually coupled and rigidly locked, and which are shaped so as to form, in correspondence with the junction / coupling zone, at least one substantially hemispherical inner cavity (5a) with dimensions complementary to those of the semi-cold stuffed knedel (100) that one wishes to achieve. 6. Process for the production of filled semi-cold knôdels according to any one of the preceding claims, characterized in that said removable mold (5) is constituted by at least two rigid half-shells (6, 7) which can be mutually coupled, which are structured so as to be mutually coupled and rigidly locked, and which are shaped so as to form, in correspondence with the junction / coupling zone, a plurality of inner cavities (5a) of substantially hemispherical shape with dimensions complementary to those of semi-cold knedel cored (100) that is desired to achieve. Process for the production of filled semi-cold knôdels according to claim 6, characterized in that the rigid half-shells (6, 7) are provided with a snap locking mechanism (10) which is structured so as to able to center and lock rigidly and stable, but easily releasable, the two half-shells (6, 7) relative to each other to form said internal cavity (5a) of the mold (5) to the number of at least one. 8. Process for the production of semi-cold filled knddels according to any one of the preceding claims, characterized in that the scum of cream of milk, or the like, is based on whipped cream of animal and / or vegetable origin. . 9. Process for the production of filled semi-cold knbdels according to any one of the preceding claims, characterized in that said other filling food product is based on jams and / or custard and / or syrup and / or another food product with a creamy consistency. Filled semi-cold knbdel (100) consisting of an outer soft coating (101) which has a substantially spherical shape, and a central core (102) contained within said outer soft coating (101); said filled semi-cold knddel (100) being characterized in that the outer soft coating (101) is made from milk cream scum, or the like, and that the central core (102) is made from base of a food product of different creamy consistency. 11. hardened semi-cold knedel (100) according to claim 10, characterized in that the outer soft coating (101) is made from whipped cream of animal and / or vegetable origin.