JP2022150940A - Production method of heat-treated wheat bran, and production method of processed food - Google Patents

Abstract

To provide a production method of heat-treated wheat bran capable of being processed to a secondary processed food which has high secondary processing suitability and is excellent in flavor and texture.SOLUTION: A production method of heat-treated wheat bran includes a step of bringing wheat bran derived from Australian Standard White into contact with superheated steam so as to heat-treat the wheat bran. An average grain diameter of the heat-treated wheat bran is 30-180 μm. It is suitable to bring into contact with superheated steam at 150-450°C for 0.5-10 minutes. A production method of a processed food, including using 1-60 pts.mass of the heat-treated wheat bran obtained by the production method based on 100 pts.mass of grain flour is also provided.SELECTED DRAWING: None

Description

The present invention relates to a method for producing heat-treated wheat bran and a method for producing processed food.

In recent years, due to the growing awareness of health, wheat bran, which is rich in nutrients such as dietary fiber, vitamins, minerals, and functional ingredients and has a good flavor, is used to manufacture secondary processed products such as bread and noodles. .

In Patent Document 1, the ratio of soluble protein to the total mass of protein is 3 to 15% for the purpose of obtaining a processed product that has the original flavor of wheat bran and has reduced harshness and odor, and gelatinization A wheat bran processed product is disclosed in which the content of the starch that has been processed is 1 to 10% by mass.

JP 2017-225423 A

However, the technique of Patent Document 1 has poor secondary processability when wheat bran is used, and the texture of the secondary processed product using wheat bran is not satisfactory.

Accordingly, an object of the present invention is to provide heat-treated wheat bran that has high aptitude for secondary processing and can be processed into secondary processed products with excellent flavor and texture.

The present invention comprises the step of contacting wheat bran derived from Australian Standard White with superheated steam to heat treat the wheat bran,
Provided is a method for producing heat treated wheat bran having an average particle size of 30-180 μm.

The present invention also provides a method for producing processed foods, wherein 1 to 60 parts by mass of the heat-treated wheat bran obtained by the above production method is used with respect to 100 parts by mass of cereal flour.

ADVANTAGE OF THE INVENTION According to this invention, the heat-treated wheat bran which has high secondary processing aptitude and can be processed into the secondary processed product excellent in flavor and texture is provided.

The method for producing heat-treated wheat bran of the present invention (hereinafter, also simply referred to as "production method") will be described below based on preferred embodiments thereof. In the following description, when "X to Y [Z]" (where X and Y are arbitrary numbers and [Z] is an arbitrary unit), unless otherwise specified, "X [Z] or more and Y [Z] or less ” means.

In this production method, wheat bran obtained from Australian Standard White (ASW, for example, produced in Australia), which is classified as intermediate wheat among white wheat that is a type of wheat belonging to the genus Poaceae, is used as a raw material. It is subjected to a prescribed heat treatment. Wheat bran, which is a raw material, contains predetermined amounts of dietary fiber and sugar. By using ASW-derived wheat bran as a raw material, the aptitude for secondary processing can be enhanced, and the resulting secondary processed product has reduced unpleasant tastes such as bitterness and harshness derived from wheat bran and has a flavor. In addition to having a good texture and a smooth texture, the appearance is also excellent. Whether or not wheat bran is derived from ASW can be screened, for example, by genetic characteristics.

In general, wheat kernels (wheat grains) are roughly divided into endosperm, outer coat (outer coat and seed coat) and germ (germ). The fraction derived from the outer skin obtained by removing becomes wheat bran. The wheat bran typically has a water content of 3 to 15% by weight and is preferably powdery.

The production method comprises a step of contacting ASW-derived wheat bran with superheated steam to heat treat the wheat bran. In the following description, a material that has not been heat-treated is also referred to as "untreated".

First, untreated wheat bran is obtained by separating endosperm and germ from untreated ASW grains as a raw material. The ASW grain can be subjected to milling with or without hydrating the grain. The method of collecting wheat bran from the crushed grains is not particularly limited. For example, by a known classification method such as sieving, the crushed grains are separated into wheat bran and other components, and wheat bran is collected. There are methods available.

The untreated ASW grains can be pulverized using a pulverization method commonly used in this technical field, such as roll pulverization, impact pulverization, and airflow pulverization. The milling of the grains may be done only once or multiple times with the same or different milling methods. For example, roll pulverization and impact pulverization may be combined in this order, or roll pulverization may be performed multiple times in multiple stages. Further, the pulverizer used for impact pulverization is not particularly limited as long as pulverization is performed by mechanical impact between an impact plate and a rotating rotor. From the viewpoint of improving both grain pulverization efficiency and bran separation efficiency, it is preferable to adopt roll pulverization.

The average particle size of wheat bran is measured dry using a laser diffraction scattering particle size distribution analyzer (for example, Nikkiso Co., Ltd., "Microtrac Particle Size Distribution Analyzer 9200FRA") at a cumulative volume of 50% by volume. Refers to volume cumulative particle size D50. This measurement method is commonly applied in this specification.

Next, the untreated wheat bran obtained by the method described above is brought into contact with superheated steam to heat-treat the wheat bran. By performing heat treatment using superheated steam as a heat treatment method, the secondary processability of the heat-treated wheat bran is further improved, and the secondary processed product obtained has a better flavor and texture. Become. In addition, since it is easier to adjust the grain size of the wheat bran through the heat treatment step, it is advantageous in that the grain size of the heat-treated wheat bran can be adjusted to a suitable range and the productivity of the secondary processed product can be improved. is. In addition, by going through the heat treatment process, the activity of various enzymes such as amylase and protease can be reduced or deactivated, so that the secondary processability can be further improved and the texture of the secondary processed product can be further improved. It is particularly advantageous in that it can be

The superheated steam used for heat treatment preferably has a temperature of 150 to 450°C, more preferably 150 to 300°C, still more preferably 150 to 250°C. The treatment time with superheated steam is preferably 0.5 to 10 minutes, more preferably 1 to 8 minutes, still more preferably 2 to 5 minutes, provided that the temperature is within the above range. The flow rate of the superheated steam can be adjusted as appropriate depending on the equipment used, but in the case of the apparatus (SV roaster HOTMAX (Nakanishi Seisakusho)) used in the examples described later, for example, it is preferably 30 to 300 kPa. can be done.
By contacting the superheated steam under these conditions, the wheat bran to be treated can be heat-treated in a state where the product temperature is the same as the temperature of the superheated steam, and the harshness and odor peculiar to wheat bran can be effectively removed. can be reduced to In addition, when wheat bran is used as a raw material for processed foods, the suitability for secondary processing is improved, and the flavor of processed foods containing wheat bran is improved. In addition to this, it is possible to suppress the generation of unintended roasted odor and obtain a secondary processed product that is easy to eat.

As a method of bringing the superheated steam and the wheat bran into contact, for example, there is a method of introducing the wheat bran to be treated into a closed container, and allowing the superheated steam to flow and stay in the container. If necessary, the wheat bran to be treated may be brought into contact with the superheated steam while being stirred.

Through the above steps, the intended heat-treated wheat bran can be obtained. The heat-treated wheat bran is preferably powdery and preferably has an average particle size of 30-180 μm, more preferably 45-150 μm, even more preferably 60-120 μm. With such an average particle size, it is possible to produce a secondary processed product with high suitability for secondary processing and excellent appearance, flavor and texture with high productivity.

In order to obtain the heat-treated wheat bran having the above-mentioned suitable average particle size, for example, before heat treatment such as crushing of grains, pulverization, classification, etc. are performed so that the desired average particle size of the heat-treated wheat bran is obtained. The untreated wheat bran that has undergone particle size adjustment is subjected to heat treatment, or after heat treatment, particle size adjustment such as pulverization and classification is performed so that the desired average particle size of the heat-treated wheat bran is obtained. can do.
Alternatively, before the heat treatment, untreated wheat bran is coarsely pulverized so that the average particle size is larger than that of the target heat-treated wheat bran, and the wheat bran is treated with superheated steam. After that, the heat-treated wheat bran may be pulverized or classified so as to have the average particle size of the heat-treated wheat bran described above.
That is, it is preferable to perform a step of adjusting the grain size of wheat bran before or after the heat treatment step using superheated steam, or both before and after the heat treatment step. Note that the average grain size of wheat bran does not substantially change before and after the heat treatment.

From the viewpoint of efficiently obtaining fine heat-treated wheat bran, it is more preferable to further finely pulverize the heat-treated wheat bran to obtain a finely pulverized product having the preferred average particle size described above. This fine pulverization step is also preferably carried out by subjecting it to impact pulverization. The pulverization treatment is preferably performed so that the ratio of the fraction having an average particle size of less than 200 μm to the total mass of wheat bran is about 50 to 100% by mass, and more preferably 70 to 100% by mass. preferable.

In addition, from the viewpoint of efficiently obtaining heat-treated wheat bran that can be processed into secondary processed products having a sharp particle size distribution and a smooth texture with little roughness, the finely ground heat-treated wheat bran is classified, preferably averaged. It is preferred to separate the fraction with a particle size of 200 μm or less, more preferably an average particle size of 150 μm or less. This classification step may use a sieve, an air classifier, or both.

When classification is performed using a sieve, the sieve preferably has a mesh size of 150 to 200 μm, more preferably 150 to 180 μm, and still more preferably 150 μm, and the fraction passed through the sieve is collected. Further, when this step is performed using an air classifier, a classifier capable of accurately separating a fraction with a particle size of 150 to 200 μm as a boundary is used, preferably an average particle size of 200 μm or less, more preferably an average particle size of 200 μm or less. The fraction below 150 μm is collected. From the viewpoint of space saving, it is preferable to perform pulverization and classification using an impact pulverizer with a built-in air classifier. An example of the impact-type pulverizer with a built-in air classifier is ACM Pulverizer (trade name) manufactured by Hosokawa Micron Corporation.

The heat-treated wheat bran obtained through the heat treatment process using superheated steam has much less adherence of condensed water than when saturated steam is used, so the water content is preferably 15% by mass or less. ing. This moisture content is equivalent to that of untreated wheat bran, and there is almost no change in moisture content before and after heat treatment.

On the other hand, the water content may be unintentionally relatively high due to unintended adhesion of condensed water due to excessive contact with superheated steam, unintended dripping in the heat treatment environment, or the like. When these phenomena occur, the moisture content of the heat-treated wheat bran may exceed 15% by mass.
In this case, from the viewpoint of preventing the propagation of spoilage bacteria and improving the storage stability, it is preferable to reduce the water content of the heat-treated wheat bran by performing a drying treatment after the heat treatment with superheated steam. Specifically, the moisture content of the heat-treated wheat bran is adjusted to preferably 15% by mass or less, more preferably 3 to 15% by mass. The drying treatment may be performed after the step of heat treatment with superheated steam and before the step of particle size adjustment, or after each step of heat treatment with superheated steam and particle size adjustment. The moisture content can be measured by a heat drying method.

The heat-treated wheat bran obtained through this production process preferably has a dietary fiber content and a sugar content within a predetermined range. In the following explanation, for convenience of explanation, heat-treated wheat bran, which is a powdery substance having a moisture content within the above range, will be taken as an example, unless otherwise specified. Further, when the moisture content of the heat-treated wheat bran is 8 to 9% by mass, the contents of the components described in the following description are preferable from the viewpoint of obtaining high quality heat-treated wheat bran.

The heat-treated wheat bran preferably has a dietary fiber content of 40% by mass or more, more preferably 43% by mass or more, and still more preferably 44% by mass or more, based on its mass, and from the viewpoint of production efficiency of secondary processed products 60% by mass or less is realistic. By setting the content of dietary fiber in such a range, the secondary processed product produced using the heat-treated wheat bran has a good flavor and texture derived from wheat bran, and has a good appearance. . In addition, a health promotion effect can be obtained by ingestion of dietary fiber. The content of dietary fiber is determined by, for example, further subjecting an untreated wheat bran fraction obtained by pulverizing ASW grains to at least one of pulverization and classification, and determining the content of wheat. It can be appropriately adjusted by increasing the content of the outer skin.

The dietary fiber content in the present invention is the total value of soluble dietary fiber and insoluble dietary fiber, based on the Japanese Food Standard Composition Tables 2015 Edition (7th Edition) Analysis Manual, Prosky modified method (AOAC985.29 method). It is a value quantified by an analytical method that Dietary fiber content can be measured, for example, using a commercially available measurement kit based on the modified Prosky method.

The heat-treated wheat bran has a carbohydrate content of preferably 18% by mass or less, more preferably 17.7% by mass or less, still more preferably 17% by mass or less, and still more preferably 16% by mass or less, relative to the mass of the composition. In addition, 10% by mass or more is realistic from the viewpoint of manufacturing efficiency of secondary processed products. By setting the sugar content within this range, the suitability of the heat-treated wheat bran for secondary processing can be enhanced, and the resulting secondary processed product has excellent appearance and texture. The content of carbohydrates is determined, for example, by further subjecting an untreated wheat bran fraction obtained by pulverizing ASW grains to at least one of pulverization and classification, and removing the wheat hulls. It can be appropriately adjusted by increasing the content of parts.

The carbohydrate content in the present invention can be, for example, a value obtained by subtracting the dietary fiber value from the carbohydrate value obtained by the subtraction method based on the Japanese Food Standard Composition Tables 2015 Edition (7th Edition) Analysis Manual. That is, the carbohydrate in the present invention is a value obtained by subtracting the mass of water, protein, lipid, ash and dietary fiber from 100 g of the object to be measured. Each mass of water, protein, lipid, ash and dietary fiber can be quantified based on the analysis manual.

Such heat-treated wheat bran has good physical properties such as elasticity, shape retention, and moldability of the dough produced when it is used for secondary processing into foods such as bread and noodles. It becomes highly suitable. In addition, the secondary processed product processed using the heat-treated wheat bran has reduced unpleasant tastes such as bitterness and harshness derived from wheat bran, and has excellent flavor and texture, and has a good appearance. Specifically, starches are contained in the outer hull of wheat, which is the raw material of wheat bran, and in the vicinity thereof. Many are of poor quality. When wheat bran containing such starches is used for secondary processing, various physical properties of the dough tend to deteriorate, and as a result, the texture and appearance of the secondary processed product tend to deteriorate. In this regard, since the heat-treated wheat bran obtained through the production method of the present invention has a relatively low sugar content, it is less likely to be contaminated with starches of poor quality. As a result, the suitability for secondary processing is enhanced, and the appearance and texture of the secondary processed product are improved. In addition, since the heat-treated wheat bran uses ASW as a raw material, it is possible to express a good flavor with reduced bitterness, harshness, etc. in the secondary processed product compared to the case where other wheat is used. can. According to a preferred embodiment of the heat-treated wheat bran, since it contains a predetermined amount of dietary fiber, it is possible to improve the suitability for secondary processing, appearance, flavor and texture, and to efficiently exhibit the health-promoting effect of ingesting dietary fiber. can be done.

The heat-treated wheat bran obtained by this production method is a processed food that is a secondary processed product of heat-treated wheat bran using mixed flour, which is a mixture of flour other than wheat bran such as wheat flour and wheat germ, as a raw material. can be manufactured. The content of each raw material can be appropriately adjusted according to the intended processed food, but the content of heat-treated wheat bran relative to the total mass of flour (total mass of heat-treated wheat bran and flour other than wheat bran) is preferably is 1 to 60% by mass, more preferably 1 to 45% by mass, and still more preferably 1 to 30% by mass. By including the heat-treated wheat bran in the flour in such a range, the secondary processing suitability, appearance, and texture are improved, and a good flavor with reduced bitterness and harshness is expressed in the processed food. In addition, it is possible to efficiently exert the health promotion effect by ingestion of dietary fiber.

Raw materials for processed foods include, if necessary, proteins such as gluten, starches such as unprocessed starch and processed starch (acetylated starch, etherified starch, crosslinked starch, oxidized starch, etc.), sugars such as sugar and oligosaccharides. , Fats such as shortening, butter and margarine, fermentation strains such as yeast and lactic acid bacteria, salt, skimmed milk powder, thickeners, emulsifiers, swelling agents, etc. are further mixed with the mixed flour to form a flour composition. You may use it as a thing (so-called mix).

One embodiment of producing processed food is as follows. Specifically, the heat-treated wheat bran is added alone, mixed flour, or a flour composition with a dough preparation liquid such as water, milk, whole egg, egg white, egg yolk, fresh cream, brine, etc., and mixed to obtain a clay-like powder. Dough (so-called dough) or pasty dough (so-called batter). After that, the dough is molded so as to have the form of the desired processed food, and if necessary, the dough is dried, cooled or fermented, or heat-treated such as baking, steaming, boiling, or frying. is applied to the dough to produce processed foods.

When using a mixed flour or flour composition containing heat-treated wheat bran for producing a processed food, the amount of the dough preparation liquid added to the mixed flour or flour composition is the same as when water is used as the dough preparation liquid. , if the dough to be prepared is dough, mixed flour or flour composition 100
It is preferably about 50 to 100 parts by mass with respect to parts by mass, and when the dough to be prepared is batter, it is preferably about 90 to 300 parts by mass with respect to 100 parts by mass of the mixed flour or flour composition.

Mixed flour or flour composition containing heat-treated wheat bran has good moldability of dough and good suitability for secondary processing. Bakery foods such as cakes, okonomiyaki, takoyaki, obanyaki, and taiyaki; noodles such as udon, somen, hiyamugi, soba, Chinese noodles and pasta; noodle skins such as dumpling skins and spring roll skins; It can be suitably used for producing various processed foods such as deep-fried foods, deep-fried foods such as fried foods such as fried foods such as fritters. In addition, the resulting processed food is excellent in appearance, flavor and texture. Specifically, if the processed food is bread, it has an excellent appearance, less bitterness and acridness, a good flavor, and a soft and good texture. If the processed food is noodles, it will be white, have an excellent appearance, have a good flavor with less bitterness and harshness, and have a strong elasticity and a good texture.

EXAMPLES The present invention will be described in more detail below with reference to examples, but the present invention is not limited to the following examples.
The heat-treated wheat bran of each example and comparative example was a powdery product consisting only of the wheat bran, and the moisture content of the wheat bran was in the range of 8 to 9% by mass.
For the heat-treated wheat bran of each example and comparative example, the dietary fiber and carbohydrate content (% by mass) relative to its mass was measured based on the above-described method. The results are shown in Table 1 below.

[Examples 1 to 6]
As the raw material wheat, ASW, which is white wheat and intermediate wheat, is used. The treated wheat bran was sampled.

Next, the collected untreated wheat bran was subjected to impact pulverization using a turbo mill (manufactured by Tokyo Seifunki Seisakusho), and coarsely pulverized to an average particle size of about 240 μm. Using an SV roaster HOTMAX (Nakanishi Seisakusho), this coarsely pulverized product was subjected to heat treatment by contacting superheated steam at a steam flow rate of 100 kPa at the temperature and time shown in Table 1 below.
After that, the heat-treated wheat bran is pulverized using an impact pulverizer (ACM Pulverizer, manufactured by Hosokawa Micron), and the pulverized product is classified using a sieve with an opening of 150 μm, and the particle size passing through the sieve is less than 150 μm. The bran fraction was fractionated to obtain the desired heat-treated wheat bran. The average grain size of this heat-treated wheat bran was 90 μm.
Fractions with different contents of dietary fiber and sugar were obtained by appropriately adjusting the grinding conditions of roll grinding and impact grinding.

[Comparative Example 1]
The heat-treated wheat bran was brought into contact with superheated steam under the same conditions as in Example 3, except that the heat-treated wheat bran was not pulverized to obtain the desired heat-treated wheat bran. The average grain size of this heat-treated wheat bran was 240 μm. Fractions with different contents of dietary fiber and sugar were obtained by adjusting the grinding conditions of roll grinding and impact grinding.

[Comparative Examples 2 and 3]
As a raw material wheat, red wheat and hard wheat No. 2 were used instead of ASW. 1 Canada Western Red Spring (1CW, Canada) was used. Further, instead of the heat treatment using superheated steam, a dry heat treatment is performed by heating for 25 minutes so that the product temperature is 120 ° C. using a device having the same configuration as the heat treatment stirring device described in JP-A-2004-9022. Heat-treated wheat bran was obtained in the same manner as in Example 1, except that

[Comparative Example 4]
Heat-treated wheat bran was obtained in the same manner as in Example 1, except that 1CW was used as the raw material wheat.

[Comparative Examples 5-6]
Heat-treated wheat bran was obtained in the same manner as in Example 1, except that Western White (WW, produced in the United States), which is white and soft wheat, was used as the raw material wheat.

[Evaluation 1: Production of bread]
The heat-treated wheat bran of each example and comparative example and the raw materials shown below are mixed in the ratios shown below to prepare dough, and through the following bread manufacturing process, bread that is a secondary processed product (processed food). manufactured. The processability (secondary processability) of the dough during the production of bread, and the flavor and texture of the bread obtained were evaluated by 10 expert panelists who were asked to produce and eat the bread. The evaluation of each example and comparative example by the panelists is shown below, with Comparative Example 2 as a "control example" and the evaluation score when manufacturing and eating using this is set to "2 points" respectively. evaluated according to the evaluation criteria. The results are shown in Table 1 below as arithmetic mean values.

<Ingredients for Bread> (The unit of raw materials shown below is "parts by mass".)
・ Wheat flour (strong flour): 80
・Heat-treated wheat bran: 20
・Gluten: 7
・Dough improver: 0.1
・Yeast : 3
・ Salt: 2
・ White sugar: 6
・ Skimmed milk powder: 2
・Shortening: 5
・Water: 81
(Gluten: H-10, manufactured by Ogawa Flour Mills. Dough improver: C Food, manufactured by Oriental Yeast Industry.)

<Bread manufacturing process>
Each raw material was put into a mixing device (manufactured by Kanto Kokoki Co., Ltd., vertical mixer HPi-20M) and mixed in the order of product temperature 28 ° C., low speed 7 minutes, medium low speed 10 minutes, medium high speed 2.5 minutes. to prepare a dough. This dough was allowed to stand for 60 minutes under conditions of 27° C. and 75% RH for fermentation. The fermented dough was divided into 450 g portions and allowed to stand with a bench time of 20 minutes. These doughs were molded into rolls, placed in a one-loaf loaf bread mold, and allowed to stand for 50 minutes under the conditions of 32° C. and 85% RH for final proofing. Finally, the dough after proofing was baked at 210° C. for 30 minutes to obtain bread containing the heat-treated wheat bran of Examples and Comparative Examples.

<Evaluation of secondary workability of bread>
5 points: The fabric is much easier to put together than the control example (Comparative Example 2), and has excellent secondary workability.
4 points: The dough is easier to put together than the control example, and the secondary workability is good.
3 points: The fabric is somewhat easier to put together than the control example, and the secondary workability is slightly good.
2 points: Possessing secondary workability equivalent to that of the control example.
1 point: The fabric is less likely to be gathered than the control example, and the secondary workability is poor.

<Bread texture (roughness)>
5 points: The mouthfeel is much smoother than that of the control example (Comparative Example 2), and the texture is very excellent.
4 points: It has a smoother mouthfeel than the control example and is excellent in texture.
3 points: Better mouthfeel and slightly better texture than the control example.
2 points: Food texture equivalent to that of the control example.
1 point: Feels rougher than the control sample and has poor texture.

<Bread texture (crispness)>
5 points: Very good crispness and excellent texture compared to the control example (Comparative Example 2).
4 points: Better crispness and better texture than the control example.
3 points: Crispness is felt compared to the control example, and the texture is slightly good.
2 points: Food texture equivalent to that of the control example.
1 point: Less crisp and less texture than the control.

<Flavor of bread (acne)>
5 points: Compared to the control example (Comparative Example 2), no or very weak harshness is felt, and the flavor is very excellent.
4 points: Astringency is felt weaker than that of the control, and the flavor is excellent.
3 points: Slightly less acrid taste compared to the control sample, and slightly good flavor.
2 points: The flavor is equivalent to that of the control example.
1 point: A strong acridity was felt compared with the control example, and the flavor was poor.

As shown in Table 1, by contacting ASW-derived wheat bran with superheated steam, it is possible to obtain heat-treated wheat bran that is excellent in secondary processability and capable of producing processed foods with excellent flavor and texture. .

Claims (4)

A step of contacting wheat bran derived from Australian Standard White with superheated steam to heat treat the wheat bran,
A method for producing heat-treated wheat bran having an average particle size of 30 to 180 μm. 2. The production method according to claim 1, wherein the heat-treated wheat bran having a dietary fiber content of 40% by mass or more and a carbohydrate content of 20% by mass or less is obtained. The production method according to claim 1 or 2, wherein the superheated steam having a temperature of 150 to 450°C is contacted for 0.5 to 10 minutes. A method for producing a processed food, wherein 1 to 60 parts by mass of the heat-treated wheat bran obtained by the production method according to any one of claims 1 to 3 is used with respect to 100 parts by mass of cereal flour.