JP2004180549A - Ground meat processed food - Google Patents
Ground meat processed food Download PDFInfo
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- JP2004180549A JP2004180549A JP2002349581A JP2002349581A JP2004180549A JP 2004180549 A JP2004180549 A JP 2004180549A JP 2002349581 A JP2002349581 A JP 2002349581A JP 2002349581 A JP2002349581 A JP 2002349581A JP 2004180549 A JP2004180549 A JP 2004180549A
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- galactoxyloglucan
- ground meat
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Abstract
Description
【０００１】
【発明の属する技術分野】
本発明は、挽き肉加工食品およびその製造方法に関する。
【０００２】
【従来の技術および発明が解決しようとする課題】
ハンバーグ、ミートボールなどの挽き肉加工食品は、一般にミンチ肉と玉葱などの具材からなる練り肉生地に調味料で味付けし、パン粉等で生地の硬さを調節し、成型した後、焼成および蒸しにより加熱して製品化される。このような挽き肉加工食品は、加熱調理により肉汁のドリップが起こり、旨味成分が流出し、食感が固くなり、歩留まりが減少するため、全体として商品価値を低下させる。
また、調理時から時間が経過し、製品が冷えた状態では食感はさらに固くなり、また、凍結解凍により食感が損なわれ好ましくない。
【０００３】
これらの問題を解決する手法として、従来大豆蛋白や乳たん白等の蛋白を生地に添加する方法、パルプを生地に添加する方法あるいは加工澱粉やカラギーナン、グァーガム等の増粘多糖類を生地に添加する方法が提案されているが、これらの方法では効果を得るだけの使用量では風味、食感が悪くなり問題の解決に十分ではなかった。例えば、蛋白を添加する方法では蛋白独特の風味が付くし、パルプを添加する方法では肉本来の食感とは異なるものとなるし、また、加工澱粉やカラギーナン、グァーガム等の増粘多糖類を添加する方法では加工澱粉や増粘多糖類独特の“ぬるみ”や“糊っぽさ”があり、また、加熱調理時にはそれらが溶出するのでその効果が十分ではない。
【０００４】
【課題を解決するための手段】
本発明は、ハンバーグなどの挽き肉加工食品を製造する際、練り肉生地にガラクトキシログルカンの側鎖ガラクトースを酵素的に部分除去した可逆的熱応答性ガラクトキシログルカンを添加することにより、加熱時のドリップを防止して歩留まりを向上させ、ジューシーな食感となる。また、冷えた状態でソフト感を保ち、凍結解凍により食感を損なわない挽き肉加工食品の製造を可能とするものである。
【０００５】
本明細書中では、上記「ガラクトキシログルカンの側鎖ガラクトースを酵素的に部分除去して製造される可逆的熱応答性ガラクトキシログルカン」は以下、単に「可逆的熱応答性ガラクトキシログルカン」と略称することもある。
【０００６】
ガラクトキシログルカンは双子葉，単子葉植物など高等植物の細胞壁（一次壁）に存在する天然多糖である。ガラクトキシログルカンはグルコース、キシロースおよびガラクトースを構成糖とし、主鎖はグルコースがβ−１，４結合し、側鎖にキシロース、そのキシロースにさらにガラクトースが結合している。ガラクトキシログルカンは、タマリンドをはじめ、大豆、緑豆、インゲンマメ、イネ、オオムギ、リンゴなどから抽出される。ガラクトキシログルカンとしては、いかなるガラクトキシログルカンでもよいが、その含有率が高く、入手も容易なタマリンド種子由来のガラクトキシログルカン〔タマリンド種子ガム：商品名「グリロイド」大日本製薬（株）製〕が好ましい。
【０００７】
ガラクトキシログルカンは単独ではゲル化しないが、糖あるいはアルコールの共存下ではゲル化することが知られている。また、ガラクトキシログルカンの側鎖ガラクトースを酵素で一定の割合で部分除去して製造されるガラクトキシログルカンは可逆的熱応答性ゲルの挙動を示すことが知られている。すなわち、当該ガラクトキシログルカンは可逆的にゾル化／ゲル化する熱相転移性を有し、特に低温側の転移温度では可逆的に加熱によりゲル化し、冷却によりゾル化する「可逆的熱ゲル化剤」である（特開平８−２８３３０５号公報）。
【０００８】
本発明に用いる可逆的熱応答性ガラクトキシログルカンは特開平８−２８３３０５号公報記載の「可逆的熱ゲル化剤」と同一物であり、したがって、当該公報に記載の方法により製造することができる。すなわち、ガラクトキシログルカンの側鎖ガラクトースを酵素的に部分分解して製造することができ、より詳しくは、基質のガラクトキシログルカン水溶液に市販もしくは精製β−ガラクトシダーゼを至適の反応温度、ｐＨ、濃度などの条件下で反応させ、反応時間に応じて側鎖ガラクトースを一定の割合で部分除去して製造することができる。反応時間は基質の濃度、酵素濃度、殊にｐＨに依存するので、反応時間を適宜調整することができる。
【０００９】
可逆的熱応答性ガラクトキシログルカンは、当該公報の記載によれば、熱によるゾル−ゲル相転移は低温側と高温側の２箇所にあり、低温側の転移温度以下および高温側の転移温度以上ではゾル化し、両転移温度間ではゲル化するという性質を有する。特に、両転移温度領域では可逆的な熱応答性を示す。例えば、基質のガラクトキシログルカンの２％水溶液を酵素反応して製造される、側鎖ガラクトースの除去率が４０％の可逆的熱応答性ガラクトキシログルカンの２％水溶液は、３０℃と９０℃でゾル−ゲル相転移が起こり、３０℃以下および９０℃以上ではゾルであり、３０−９０℃の範囲ではゲルである。また、側鎖ガラクトースの除去率が４４％の可逆的熱応答性ガラクトキシログルカンの２％水溶液は２０−１００℃の範囲でゲルである。
【００１０】
ゾル−ゲル相転移温度は、側鎖ガラクトースの除去率および得られた可逆的熱応答性ガラクトキシログルカンの水溶液の濃度によって変化する。ガラクトース除去率が高くなるにつれて、また、得られた可逆的熱応答性ガラクトキシログルカンの水溶液の濃度が高くなるにつれて、相転移温度は低温側ではより低下し、高温側ではより高くなり、ゲル化の温度領域が拡大する。また、かかるゾル−ゲル相転移温度は塩，糖の添加によってもその影響を受け、例えば食塩の添加では上昇傾向、砂糖の添加では下降傾向が認められる。したがって、塩、糖を添加することにより転移温度を制御することもできる。
【００１１】
本発明はこのような特性を有するガラクトキシログルカンの挽き肉加工食品への使用である。かかるガラクトキシログルカンは側鎖ガラクトースの除去率が３０−６５％であり、より好ましくは３５−５５％である。その使用量は挽き肉加工食品全量に対し０．０５−５重量％であり、好ましくは０．１−３重量％である。０．０５重量％未満であると効果が乏しく、５重量％より多いと食感が損なわれる。その使用量は食品の水分量や食感によって適宜調整することができる。
【００１２】
本発明に使用される可逆的熱応答性ガラクトキシログルカンは粉末としてまたは水溶液として製造され、いずれの形態でも使用できる。また、粉末にせず反応物そのものを用いることもできる。粉末として製造されたときは、粉末をそのまま使用することもできるが、予めその粉末を水に溶解させ水溶液として用いることもできる。
【００１３】
また、本発明に用いる可逆的熱応答性ガラクトキシログルカンは単独で使用することができるが、食品に汎用される他の天然多糖や食品素材、例えばキサンタンガム、タマリンド種子ガム、グアーガム、ジェランガム、カラギーナン、ローカストビーンガム、ゼラチン、乳蛋白等と併用することもできる。
【００１４】
本願発明の挽き肉加工食品は、常温、冷蔵、冷凍で流通される挽き肉加工食品であり、具体的にはハンバーグ、ミートボール、ソーセージ、つくね、メンチカツ、コロッケなどであり、中華まんじゅうなどの包皮食品以外のものをいう。
【００１５】
【発明の効果】
ハンバーグなどの挽き肉加工食品を製造する際、練り肉生地に可逆的熱応答性ガラクトキシログルカンを加えると、加熱時のドリップが抑えられ、そのことにより、歩留まりが向上し、さらに風味も良く、肉本来のジューシーな食感がえられる。また、冷えた状態でもソフト感を保ち、凍結解凍後の再加熱によっても食感が損なわれない。
【００１６】
【実施例】
以下に参考例及び実施例を挙げ、本発明をより詳細に説明するが、本発明は以下の実施例にのみ限定されるものではなく、本発明の技術分野における通常の技術を用いる改変が可能である。また、参考例及び実施例で使用したガラクトキシログルカンはタマリンド種子ガム由来のものであり、市販品として入手することができる〔商品名「グリロイド３Ｓ」大日本製薬（株）製〕。
【００１７】
参考例１ 可逆的熱応答性ガラクトキシログルカンの水溶液の調製
【００１８】
（１） 可逆的熱応答性ガラクトキシログルカンは、ガラクトキシログルカンを用いて、特開平８−２８３３０５号公報記載の方法に従って製造した。すなわち、基質のガラクトキシログルカンの１％水溶液に、市販のβ−ガラクトシダーゼ「ラクターゼＹ−ＡＯ」〔（株）ヤクルト本社製：Ａｓｐｅｒｇｉｌｌｕｓ ｏｒｙｚａｅ由来〕を精製して得た精製酵素β−ガラクトシダーゼを用い、酵素濃度２．４×１０−５重量％、ｐＨ５．６、５０℃で約２０時間酵素反応させた後、１００℃、２０分間加熱して酵素を失活させた後、室温に戻し、等容量のエタノールを加え、１時間放置した。沈殿物を吸引濾過により回収し、乾燥した後粉砕、篩過して粉末の可逆的熱応答性ガラクトキシログルカン（ガラクトースの除去率約４４％）を得た。
【００１９】
（２） 上記粉末の可逆的熱応答性ガラクトキシログルカン（３ｇ）を攪拌下、水（９７ｇ）に分散させ、氷冷しながら３時間攪拌、溶解して可逆的熱応答性ガラクトキシログルカンの３重量％水溶液（１００ｇ）を調製した。以下、可逆的熱応答性ガラクトキシログルカンの３重量％水溶液を単に「参考例１の３％水溶液」と略称する。
【００２０】
実施例１ ハンバーグ
【００２１】
表１の処方でハンバーグを製造した。すなわち、粒状タンパクおよび可逆的熱応答性ガラクトキシログルカンを除く原材料を混合した後、戻し水に浸積した粒状タンパクおよび可逆的熱応答性ガラクトキシログルカンを順次加え混合した。次いで、成型したものを片面１分ずつ両面加熱した後１０分間蒸し、歩留まりを測定した後冷凍した。次に、これをレンジで加熱した後、食感を評価し、結果を表２に示した。
【００２２】
表２に示したように、発明群は対照群と比較して歩留まりが良く、ジューシーでソフトな食感であった。また、冷めてもジューシーでソフトな食感を保持していた。
【００２３】
【表１】
【表２】
実施例２ ミートボール
【００２６】
表３の処方でミートボールを製造した。すなわち、可逆的熱応答性ガラクトキシログルカンを除く原材料を定法に従って混合した後、可逆的熱応答性ガラクトキシログルカンを加え混合し、成型したものを１０分間蒸し１５０℃に調整したフライヤーで２分間揚げた後、放冷、冷凍し、これをレンジで加熱して、食感を評価した。結果を表４に示した。
【００２７】
表４に示したように、発明群は対照群と比較して歩留まりが良く、ジューシーでソフトな食感であった。
【００２８】
【表３】
【表４】
実施例３ ソーセージ
【００３１】
表５の処方で、常法に従って（乾燥：６０℃２０分、スモーク：６５℃１０分、蒸煮：７５℃３０分）ソーセージを試作した。結果を表６に示した。
【００３２】
表６に示したように、発明群は対照群と比較して、弾力があり、ジューシーな食感であった。
【００３３】
【表５】
【表６】
TECHNICAL FIELD OF THE INVENTION
The present invention relates to processed ground food and a method for producing the same.
[0002]
2. Description of the Related Art
Processed ground meat products such as hamburgers and meatballs are generally prepared by seasoning seasoned dough consisting of ingredients such as minced meat and onions with seasonings, adjusting the hardness of the dough with breadcrumbs, etc., molding, baking and steaming. To produce a product. Such ground processed meat foods cause dripping of the meat juice due to heating and cooking, and umami components flow out, the texture becomes hard, and the yield decreases, thereby lowering the commercial value as a whole.
Further, when the time has elapsed since the cooking and the product is cooled, the texture is further hardened, and the texture is impaired by freezing and thawing, which is not preferable.
[0003]
As a method of solving these problems, conventionally, a method of adding proteins such as soybean protein and milk protein to the dough, a method of adding pulp to the dough, or a method of adding a thickened polysaccharide such as processed starch, carrageenan, guar gum to the dough These methods have been proposed, but in these methods, the amount used to obtain the effect is not enough to solve the problem because the flavor and texture deteriorate. For example, the method of adding protein adds a unique flavor to the protein, the method of adding pulp results in a texture different from the original texture of the meat, and the method of adding thickened polysaccharides such as processed starch, carrageenan, and guar gum. In the method of adding, there are "slimy" and "pasteness" peculiar to the modified starch and the thickening polysaccharide, and they are not sufficiently effective because they are eluted during cooking.
[0004]
[Means for Solving the Problems]
The present invention relates to the production of processed meat products such as hamburger meat by adding a reversible thermoresponsive galactoxyloglucan obtained by partially enzymatically removing the side chain galactose of galactoxyloglucan to the dough dough, Prevents drip and improves yield, resulting in a juicy texture. Further, it is possible to produce a processed ground meat food that maintains a soft feeling in a cold state and does not impair the texture by freezing and thawing.
[0005]
In the present specification, the "reversible thermoresponsive galactoxyloglucan produced by enzymatically partially removing galactoxyloglucan side chain galactose" is hereinafter simply referred to as "reversible thermoresponsive galactoxyloglucan". Sometimes abbreviated.
[0006]
Galactoxyloglucan is a natural polysaccharide present on the cell wall (primary wall) of higher plants such as dicotyledonous and monocotyledonous plants. Galactoxyloglucan has glucose, xylose and galactose as constituent sugars, and glucose is β-1,4 linked in the main chain, xylose is linked to the side chain, and galactose is further linked to the xylose. Galactoxyloglucan is extracted from tamarind, soybean, mung bean, kidney bean, rice, barley, apple, and the like. As the galactoxyloglucan, any galactoxyloglucan may be used, but galactoxyloglucan derived from tamarind seed (having a high content thereof and easily available) (Tamarind seed gum: trade name “Glyloid” manufactured by Dainippon Pharmaceutical Co., Ltd.) is available. preferable.
[0007]
It is known that galactoxyloglucan does not gel by itself, but gels in the presence of sugar or alcohol. It is also known that galactoxyloglucan produced by partially removing galactose in the side chain of galactoxyloglucan at a certain ratio with an enzyme exhibits the behavior of a reversible thermoresponsive gel. That is, the galactoxyloglucan has a thermal phase transition property of reversibly forming a sol / gel. Particularly at a transition temperature on a low temperature side, the galactoxyloglucan gels reversibly by heating and becomes a sol by cooling. (JP-A-8-283305).
[0008]
The reversible thermoresponsive galactoxyloglucan used in the present invention is the same as the “reversible thermogelling agent” described in JP-A-8-283305, and therefore can be produced by the method described in the publication. . That is, galactoxyloglucan can be produced by enzymatically partially decomposing the side chain galactose.More specifically, commercially available or purified β-galactosidase is added to a galactoxyloglucan aqueous solution of a substrate at an optimum reaction temperature, pH, and concentration. The reaction can be carried out under such conditions as described above, and the side chain galactose can be partially removed at a certain rate depending on the reaction time to produce the product. Since the reaction time depends on the concentration of the substrate, the concentration of the enzyme, particularly the pH, the reaction time can be appropriately adjusted.
[0009]
According to the description of the publication, reversible thermoresponsive galactoxyloglucan has two sol-gel phase transitions due to heat at a low temperature side and a high temperature side, which is lower than the lower temperature transition temperature and higher than the high temperature transition temperature. Has the property of forming a sol and gelling between the two transition temperatures. In particular, it exhibits reversible thermal responsiveness in both transition temperature regions. For example, a 2% aqueous solution of a reversible thermoresponsive galactoxyloglucan with a side chain galactose removal rate of 40%, which is produced by an enzymatic reaction of a 2% aqueous solution of galactoxyloglucan as a substrate, is heated at 30 ° C. and 90 ° C. A sol-gel phase transition occurs, being sol below 30 ° C. and above 90 ° C., and gel in the range of 30-90 ° C. A 2% aqueous solution of reversible thermoresponsive galactoxyloglucan with a removal rate of side chain galactose of 44% is a gel in the range of 20-100 ° C.
[0010]
The sol-gel phase transition temperature varies depending on the side chain galactose removal rate and the concentration of the resulting aqueous solution of reversibly thermoresponsive galactoxyloglucan. As the galactose removal rate increases and as the concentration of the resulting aqueous solution of reversibly thermoresponsive galactoxyloglucan increases, the phase transition temperature decreases at lower temperatures and increases at higher temperatures, resulting in gelation. The temperature range of is expanded. The sol-gel phase transition temperature is also affected by the addition of salts and sugars. For example, the tendency is to increase when salt is added and to decrease when sugar is added. Therefore, the transition temperature can be controlled by adding salts and sugars.
[0011]
The present invention is the use of galactoxyloglucan having such properties in processed meat products. Such galactoxyloglucan has a side chain galactose removal rate of 30-65%, more preferably 35-55%. The amount used is 0.05-5% by weight, preferably 0.1-3% by weight, based on the total amount of the processed ground meat. If it is less than 0.05% by weight, the effect is poor, and if it is more than 5% by weight, the texture is impaired. The amount used can be appropriately adjusted according to the moisture content and texture of the food.
[0012]
The reversibly thermoresponsive galactoxyloglucan used in the present invention is manufactured as a powder or as an aqueous solution, and can be used in any form. Further, the reactant itself can be used instead of the powder. When manufactured as a powder, the powder can be used as it is, or the powder can be dissolved in water in advance and used as an aqueous solution.
[0013]
The reversible thermoresponsive galactoxyloglucan used in the present invention can be used alone, but other natural polysaccharides and food materials widely used in foods, such as xanthan gum, tamarind seed gum, guar gum, gellan gum, carrageenan, It can also be used in combination with locust bean gum, gelatin, milk protein and the like.
[0014]
The minced meat processed food of the present invention is a processed minced meat food which is distributed at room temperature, refrigerated, and frozen, specifically, hamburgers, meatballs, sausages, tsukune, menchikatsu, croquettes, etc., and other than foreskin foods such as Chinese steamed buns. Means
[0015]
【The invention's effect】
When manufacturing ground meat products such as hamburgers, adding reversible thermo-responsive galactoxyloglucan to the dough reduces the drip during heating, thereby improving the yield and improving the flavor and flavor. The original juicy texture can be obtained. Further, the softness is maintained even in a cold state, and the texture is not impaired by reheating after freezing and thawing.
[0016]
【Example】
Hereinafter, the present invention will be described in more detail with reference to Reference Examples and Examples, but the present invention is not limited to the following Examples, and modifications using ordinary techniques in the technical field of the present invention are possible. It is. The galactoxyloglucan used in Reference Examples and Examples is derived from tamarind seed gum and can be obtained as a commercial product [trade name "Glyloid 3S" manufactured by Dainippon Pharmaceutical Co., Ltd.].
[0017]
Reference Example 1 Preparation of an aqueous solution of reversible thermoresponsive galactoxyloglucan
(1) Reversible thermoresponsive galactoxyloglucan was produced using galactoxyloglucan according to the method described in JP-A-8-283305. That is, using a purified enzyme β-galactosidase obtained by purifying a commercially available β-galactosidase “lactase Y-AO” (manufactured by Yakult Honsha: Aspergillus oryzae ) in a 1% aqueous solution of galactoxyloglucan as a substrate, After performing an enzyme reaction at an enzyme concentration of 2.4 × 10 −5 wt%, pH 5.6, and 50 ° C. for about 20 hours, the enzyme was inactivated by heating at 100 ° C. for 20 minutes, and then returned to room temperature, and the volume was adjusted to an equal volume. Of ethanol was added and left for 1 hour. The precipitate was collected by suction filtration, dried, pulverized and sieved to obtain a reversible thermoresponsive galactoxyloglucan (galactose removal rate of about 44%) as a powder.
[0019]
(2) Disperse the reversible thermoresponsive galactoxyloglucan (3 g) in water (97 g) with stirring, stir for 3 hours while cooling with ice, and dissolve to obtain the reversible thermoresponsive galactoxyloglucan. A weight% aqueous solution (100 g) was prepared. Hereinafter, the 3% by weight aqueous solution of the reversible thermoresponsive galactoxyloglucan is simply referred to as “3% aqueous solution of Reference Example 1”.
[0020]
Example 1 Hamburger
A hamburger was manufactured according to the formulation shown in Table 1. That is, after mixing the granular protein and the raw materials except for the reversible thermoresponsive galactoxyloglucan, the granular protein soaked in the return water and the reversible thermoresponsive galactoxyloglucan were sequentially added and mixed. Next, the molded product was heated on both sides for 1 minute each side and then steamed for 10 minutes. The yield was measured and then frozen. Next, after heating this in a microwave, the texture was evaluated and the results are shown in Table 2.
[0022]
As shown in Table 2, the yield of the invention group was better than that of the control group, and the texture was juicy and soft. Also, it kept a juicy and soft texture even when cooled.
[0023]
[Table 1]
[Table 2]
Example 2 Meatball
Meatballs were manufactured according to the recipe shown in Table 3. That is, after mixing the raw materials except for the reversible thermoresponsive galactoxyloglucan according to a standard method, adding and mixing the reversible thermoresponsive galactoxyloglucan, steaming the molded product for 10 minutes, and frying for 2 minutes with a fryer adjusted to 150 ° C. After that, the mixture was allowed to cool, frozen, and heated in a microwave to evaluate the texture. The results are shown in Table 4.
[0027]
As shown in Table 4, the yield of the invention group was better than that of the control group, and the texture was juicy and soft.
[0028]
[Table 3]
[Table 4]
Example 3 Sausage
According to the formulation of Table 5, sausages were trial-produced according to a conventional method (drying: 60 ° C. for 20 minutes, smoke: 65 ° C. for 10 minutes, steaming: 75 ° C. for 30 minutes). The results are shown in Table 6.
[0032]
As shown in Table 6, the invention group had elasticity and a juicy texture as compared with the control group.
[0033]
[Table 5]
[Table 6]
Claims (5)
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| JP2002349581A JP4141238B2 (en) | 2002-12-02 | 2002-12-02 | Ground meat processed food |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| JP2016193892A (en) * | 2015-03-31 | 2016-11-17 | Ｄｓｐ五協フード＆ケミカル株式会社 | Gel composition and sheet, and method for producing the same |
| EP3476383A4 (en) * | 2016-06-24 | 2020-01-01 | DSP Gokyo Food & Chemical Co., Ltd. | Gel composition, sheet, and production method therefor |
| US11021578B2 (en) | 2016-06-24 | 2021-06-01 | DSP Gokyo Food & Chemicals Co., Ltd. | Gel composition and production method therefor |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JP4184054B2 (en) * | 2002-12-02 | 2008-11-19 | 新田ゼラチン株式会社 | Meat processing products |
| DE102004058285A1 (en) * | 2004-12-02 | 2006-06-08 | Emitec Gesellschaft Für Emissionstechnologie Mbh | Connecting material for positioning of solder material, method for producing a honeycomb body and corresponding honeycomb body |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2016193892A (en) * | 2015-03-31 | 2016-11-17 | Ｄｓｐ五協フード＆ケミカル株式会社 | Gel composition and sheet, and method for producing the same |
| EP3476383A4 (en) * | 2016-06-24 | 2020-01-01 | DSP Gokyo Food & Chemical Co., Ltd. | Gel composition, sheet, and production method therefor |
| US10702455B2 (en) | 2016-06-24 | 2020-07-07 | Dsp Gokyo Food & Chemical Co., Ltd. | Gel composition, sheet, and production method therefor |
| US11021578B2 (en) | 2016-06-24 | 2021-06-01 | DSP Gokyo Food & Chemicals Co., Ltd. | Gel composition and production method therefor |
| US11566111B2 (en) | 2016-06-24 | 2023-01-31 | Sumitomo Pharma Food & Chemical Co., Ltd. | Gel composition and production method therefor |
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