JP2790968B2 - Clothing for fried food and method for producing fried food using the same - Google Patents

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION The present invention relates to the texture of fried foods even after the time elapsed at room temperature after frying, or after refrigerating or refrigerated after frying and then reheating in a microwave oven, a boiler or an oven. The present invention relates to a fried food material capable of maintaining its appearance, a method for producing a fried food using the same, and a fried food produced by the method.

[0002]

2. Description of the Related Art With the expansion of the so-called ready-to-eat meal market, fried foods such as tempura and fries are not only fried and cooked at home, but also as so-called daily products cooked at mass retailers or refrigerated. There is an increasing opportunity to be sold as a product with an extended shelf life by storage means such as freezing. Such commodities are usually eaten as they are or reheated. Particularly in the latter case, the reheating means may be a fryer, a microwave oven, a boiler, an oven, or the like. Among them, ginger fries tend to be avoided because of the trouble of cooking, cleaning, waste oil treatment, work environment deterioration due to smell and heat, and danger of work itself such as burns due to jumping of heated oil. .

[0003] On the other hand, microwave ovens have been increasing in popularity in recent years, and boilers are a cooking means that can be easily implemented using ordinary cooking utensils. In addition to the conventional gas-fired ovens, there are many types of ovens that are also used as electric oven toasters and microwave ovens, and are convenient. According to these cooking means, the work of reheating itself is easier and safer than fryer, but the reheating of croquettes and cutlets called bread fries called frying and fried foods such as tempura are reheated. Then, the following changes occur, resulting in a state of extremely poor quality.

[0004] For example, when a microwave oven is used, the fried food is originally in a state where the clothes have a low moisture content and the ingredients are in a high moisture state. It migrates and loses the desirable texture characteristic of fried foods, such as the brittle crunch of the garment, and the oil oozes on the garment surface and impairs the appearance. In the case of a boil, the fried food is reheated in a sealed state, so that the clothes become steamed, and the original texture of the clothes is lost as in the case of reheating using a microwave oven. In addition, in the case of reheating with an oven, the clothes are intensively heated, and conversely, in the case of reheating with a microwave oven, the moisture of the clothes is excessively reduced, and the texture is slightly uneven.

[0005] For this reason, various attempts have been made to maintain the quality of fried foods even after reheating. For example, Japanese Patent Publication No. 55-29674 discloses that the oven can be reheated by using a batter containing soy protein powder, oil and fat, and flour. JP-A-62-91152 discloses that a batter containing a heat-coagulable or heat-gelling edible component such as fish meat surimi, egg white, polysaccharide, egg yolk, soy protein, etc. is used to retort-resistant a garment. Have. Further, JP-A-64-60334 discloses that a batter which has been aerated with a heat-coagulating foaming agent such as egg white or vegetable protein can be used to reheat a fried food in a microwave oven. Japanese Patent Application Laid-Open No. 2-27951 discloses that reheating in an oven and a microwave oven is possible by using a batter containing a hardened powdered fat and a starch made to absorb an edible fat.

By the way, the above three types of cooking means, a microwave oven, a boiler and an oven, are divided into so-called internal heating (microwave oven) and external heating (boiler and oven) in terms of a heat transfer method. In terms of the state of the object to be heated, the characteristics are greatly different, as it can be divided into sealed (boiled) and unsealed or unpackaged (microwave oven, oven). Considering the above prior art from this point of view, all of the conventional methods correspond to only one or two of three types of reheating means of a microwave oven, a boiler, and an oven, and these three types are used. Nothing is said to be applicable to all.

[0007] In addition, in the case of deep-fried foods which can be eaten without reheating, such as so-called daily sales products, which can be eaten without reheating, moisture moves from the ingredients to the clothes as time elapses after the frying, so that the preferred food of the clothes is obtained. Although the feeling is impaired, the above-mentioned conventional method does not describe at all such suppression of the change with time at ordinary temperature.

[0008]

SUMMARY OF THE INVENTION Accordingly, an object of the present invention is to provide a reheating treatment using a microwave oven, a boiler or an oven after the fryer has been carried out at room temperature for a long time or after the fryer has been frozen or refrigerated. An object of the present invention is to develop a fried food that can maintain the desirable texture and appearance unique to the fried food.

[0009]

Means for Solving the Problems From the above viewpoints, the present inventors have conducted intensive studies and as a result, by using a specific clothing material,
The inventors have found that the above object can be achieved, and have completed the present invention. That is, the present invention includes a wheat flour 50-70 parts by weight, the modified starch 10-30 parts by weight, water-soluble nitrogen index 8
0 to 5 parts by weight of powdered soybean protein and powdered egg white,
Powder egg yolk, powdered fat, two of the expansion agent and thickening polysaccharides
The present invention relates to a clothing material characterized by containing 5 to 25 parts by weight of powder of at least one kind, and further relates to a method for producing fried food using the clothing material.

In the present invention, flour used for the batter is preferably flour having a low protein content, and flour partially adjusted to the same protein content as flour. It may be replaced with a mixture of starch. For example, it is also possible to add starch to a powder having a high protein content such as strong wheat flour and replace it with a powder having a protein content similar to that of soft flour. In addition, as modified starch, corn, rice corn, rice, glutinous rice, wheat, sweet potato, potato, tapioca, etc., various starches such as esterified, etherified, oxidized or acid-modified and processed for food. Can be used. Among them, it is preferable to use those having improved resistance to aging at low temperatures, and examples thereof include phosphate esterified starch, acetate esterified starch, and hydroxypropylated starch.

[0011] In addition to the flour and the modified starch, the clothing of the present invention comprises powdered soy protein, powdered egg white, powdered egg yolk,
It is characterized in that a powder consisting of two or more of powdered fats and oils, a swelling agent and a thickening polysaccharide is used in combination. As the powdered egg white and the powdered egg yolk, in addition to various commercially available products, those in the form of granules to enhance water solubility can be used. Powdered vegetable protein can be suitably used as extracted soy protein, isolated soy protein, or an enzymatically decomposed product thereof, especially those having a relatively high water-soluble nitrogen content in total nitrogen, such as water-soluble nitrogen. It is desirable to use a protein having an index (NSI) of 80 or more. Powdered oils and fats obtained by emulsifying and powdering edible oils and fats derived from various plants, animals, seafood and the like can be used. As the swelling agent, known ones used for products using flour such as bread and confectionery can be used. As the thickening polysaccharide, various commercially available products derived from plants, microorganisms and the like, for example, guar gum, tamarind seed gum, locust bean gum, carrageenan, xanthan gum, etc. can be used. Since it dissolves in a mixed solution and is used as a clothing solution, an easily water-soluble one is preferred.

In the present invention, the above-mentioned flour is used in an amount of 50-70.
Parts by weight, preferably 60 to 65 parts by weight,
30 parts by weight, preferably 15 to 25 parts by weight, water-soluble nitrogen
5 to 15 parts by weight of powdered soybean protein having an elementary index of 80 or more, and powdered egg white, powdered egg yolk, powdered oil and fat, 5 to 25 parts by weight of a powder comprising at least two kinds of swelling agents and thickening polysaccharides, Preferably, they are mixed in the respective mixing ratios of 10 to 20 parts by weight to obtain a fry clothing material. If necessary, seasonings, spices and the like can be added to the clothing material in an appropriate amount as long as the quality of the fried food is not adversely affected. In the clothing material of the present invention, if the blending amount of the flour is less than 50 parts by weight, the texture becomes excessively hard and brittle, resulting in a texture that is not tempura-like, and the brittleness exceeding 70 parts by weight is lost, resulting in a crisp texture. It is not preferable. If the compounded amount of the modified starch is outside the above range, the hardness becomes insufficient or excessive, resulting in an unfavorable texture.

[0013] The mixed powder consisting of powdered egg white, powdered egg yolk, powdered fat and oil, swelling agent and thickening polysaccharide is appropriately prepared at least according to the desired finished state of the intended fried food.
Two types may be selected, but the powdered fat is 5 to 10 parts by weight, and the powdered egg yolk, the swelling agent and the thickening polysaccharide are at least 5 parts by weight. Furthermore, it is desirable that the powdered egg yolk is 5 parts by weight or less, and the swelling agent and the thickening polysaccharide are each 2 parts by weight or less. If the amount of the mixed powder in the whole clothing material is less than 5 parts by weight, the intended effect cannot be obtained, and the texture becomes fragile.
Exceeding the brittleness exceeding 5 parts by weight causes the flavor to be uncomfortable depending on the composition. By using this in the method described below, the thus-obtained deep-fried food garment has appropriate hardness, fragility,
It is possible to give the crisp texture of a crisp garment, the appearance of appropriate swelling and color tone without oil bleeding, and the flavor.

Next, a method for producing fried food according to the present invention will be described. In the present invention, meat, seafood, vegetables,
Various food materials such as root vegetables can be used as ingredients, and depending on the type of these ingredients or the finished state of the intended fried food, the ingredients are directly or dusted, and then water or liquid is applied to the clothing. A liquid mixture of 50 to 75 parts by weight of water, preferably 55 to 65 parts by weight of water, which is mixed with the mixed liquid of the egg and water, is adhered. Here, as the flour, flour, various starches, modified starch, or the above-mentioned batter can be used, but any known flour other than these may be used as long as the binding property between the batter and the ingredients is not impaired. I can't tell. Also, if the water content of the clothing liquid is out of the above range, if the water content is less than 50 parts by weight, the clothing liquid becomes highly viscous and the workability is reduced, and the finish of the fried food also has a sticky texture without the inside of the clothing becoming brittle. If the water content exceeds 75 parts by weight, the coating liquid has a remarkably low viscosity and can be attached to the ingredients only very thinly, which is not preferable.

[0015] In this manner, the coating liquid is applied to the ingredients, and if necessary, bread crumbs are further adhered to the surface thereof.
Fry with edible fat at 2 ° C for 2-6 minutes. Bread crumbs include raw bread crumbs and dry bread crumbs of various sizes,
What is necessary is just to select according to the finish of the intended fried food.
Alternatively, 70 to 90 parts by weight of flour and modified starch 10 to 10 parts by weight of the above-mentioned coating liquid is added to the ingredients and fried.
To 30 parts by weight, an appropriate amount of water or a mixed solution obtained by adding liquid egg and water to a uniform state is dropped, and a new garment can be partially formed on the surface of the garment of the ingredients. When fried in such a manner, the fried batter is in a so-called blooming state, and the appearance is improved.

The fried food fried can be stored at room temperature as long as the hygiene is not impaired, and can be stored frozen or refrigerated by a conventional method, if necessary. If necessary, it may be packaged, but when reheating by a boiling method, it is preferable to seal after degassing. Even if the fried food obtained by the present invention is stored at room temperature, frozen or refrigerated, and then reheated in a microwave oven, a boiler or an oven, the preferable texture, appearance and flavor unique to the fried food are not impaired.

Further, the fried food obtained by the present invention and the cooked rice can be frozen to obtain frozen food such as so-called tendon. When the food that combines fried food and cooked rice is reheated using a microwave oven in this way, the ingredients of the fried food and cooked rice are heated intensively due to the difference in moisture content, making it easier for moisture to migrate to the clothes. The frozen food obtained by packaging the fried food and cooked rice together according to the invention and then freezing, or the frozen food prepared by freezing each of the fried food and cooked rice, and then reheating using a microwave oven, has a preferable texture unique to the fried food. The appearance and flavor are not impaired.

[0018]

Example 1 Sweet wheat flour (approximately 15 g / piece) was lightly and finely dusted with flour as a flour, and then 60 parts by weight of water was added to 40 parts by weight of the clothing material of each composition shown in Table 1. About 1/2 weight of the uniformly mixed batter was applied to the sweet potato. This is fried for 2 minutes and 30 seconds in edible vegetable oil at 170 to 180 ° C., drained and placed on a plate.
C) for 5 hours. In addition, each of the garments shown in Table 1 was subjected to a frying treatment, drained, placed on a dish, allowed to cool at room temperature for 30 minutes, evacuated and packaged.
It was left at room temperature until the time was reached.

[0019]

[Table 1] * 1: Clothing materials No. 1 to 6 are corn starch modified starch (BATT)
ER BIND SJ), No. 7 used waxy corn starch modified starch (CRISP FIRM) (both manufactured by Oji National Co., Ltd.). * 2: Extracted soy protein (Sorpy NY-L) for each clothing material
(Manufactured by Nisshin Oil Co., Ltd.). * 3: Baking powder (aikoku, red can) for each clothing material (manufactured by Aikoku Sangyo Co., Ltd.). * 4: Clothing No. 2 is a mixture of carrageenan and guar gum (Bistop BM-J), and Clothing Nos. 6 and 7 are a mixture of tamarind seed gum, guar gum and xanthan gum (Bistop BAT) (both Saneigen F. FFI Corporation) used.

[0020] Each of the thus obtained prototypes of sweet potato tempura was not re-heated for the unpackaged product, re-heated in a microwave oven (heating two pieces at a high frequency output of 600 W for 30 seconds), and re-heated in an oven (consumed). In an oven toaster with a power of 400 W, pre-heating was performed for 2 minutes, and then each was heated for 2 minutes for 3 minutes), and the degassed package was subjected to boil reheating (heating in a boiling water bath for 4 minutes). .

Each of the prototypes subjected to the above-described treatment was evaluated for tasting by 10 expert panelists. The evaluation was carried out for four items: the hardness, fragility, degree of oozing of oil, and overall evaluation in consideration of flavor. In the evaluation, light flour was used as flour, 40 parts by weight of light flour, and 15 whole eggs.
Similarly, using a batter solution consisting of 45 parts by weight and 45 parts by weight of water, fryer and oil-dried sweet potatoes are used as reference products,
In the same or almost the same condition, a good score was given as ○, a difference was seen as a relatively good one, and a relatively good one was given as Δ, and a large difference was not preferred as × (the same applies to the following Examples). Table 2 shows the results. From Table 2, it can be seen that the use of the garments (Nos. 1, 2, and 7 ) of the present invention is preferable even when the sweet potato tempura is kept at room temperature or when it is reheated in a microwave oven, a boiler and an oven. It was confirmed that it exhibited texture, appearance and flavor.

[0022]

[Table 2]

Example 2 In the same manner as in Example 1, powdered sweet potatoes were applied with a coating liquid consisting of each of the batters shown in Table 1, and then fried and drained to obtain a prototype of sweet potato tempura. Then, after allowing to cool in a refrigerator for 15 minutes, it was rapidly frozen, and the inside of the packaging material was replaced with nitrogen gas and sealed. In addition, a part of the prototype was quickly frozen for each piece of clothing and then degassed and packaged. After storing each of the prototypes of the frozen tempura thus obtained in a frozen state for one week, the packaged nitrogen gas replacement is opened, taken out of the packaging material, and re-heated in a microwave oven (each two pieces at a high frequency output of 600 W for 1 minute). 2
0 second heating) and oven reheating (power consumption 400W)
Preheated for 2 minutes and heated for 2 minutes each for 6 minutes), and the degassed package was subjected to boil reheating (heating in a boiling water bath for 10 minutes). .

Using the same reference product as in Example 1, the tasting was evaluated in the same manner. Table 3 shows the results. From Table 3, it can be seen that the frozen sweet potato tempura using the clothing material of the present invention (Nos. 1, 2, and 7 ) can be re-heated in any of a microwave oven, a boiler, and an oven, and can be used immediately after the frying. It was confirmed that the same desirable texture, appearance and flavor were maintained.

[0025]

[Table 3]

Example 3 Pork slices (approximately 70 g / piece) were uniformly dusted with the coating materials shown in Table 1 as powdered powder, and then the same coating material 4 as powdered powder.
35 parts by weight of water, 8 parts by weight of egg yolk and 12 parts by weight of egg white were added to 5 parts by weight, and a uniform mixture of the coating liquid was adhered to about 1/10 weight of pork, and bread crumb was adhered to about 1/10 weight of pork. Was. This was fried in edible vegetable oil at 165 to 175 ° C for 3 minutes, drained, allowed to cool in a refrigerator for 15 minutes, packaged and sealed. In addition, a part of the prototype was allowed to cool for each clothing material, and then degassed and packaged. After storing the prototype of the tonkatsu thus obtained in a refrigerated state for three days, the non-degassed packaged product is opened, taken out of the packaging material, and reheated in a microwave oven (one by one at a high frequency output of 600 W for one minute), And oven reheating (with an oven toaster consuming 400 W
After preheating for 1 minute, each of them is heated for 4 minutes, and the degassed packaged product is boiled again (6 times in a boiling water bath).
(Heating for minutes).

A tonkatsu made in the same manner using flour, flour, 40 g of flour, 15 g of whole eggs and 45 g of water, and bread crumbs was used as the standard. In comparison, tasting evaluation was performed in the same manner as in Example 1. Table 4 shows the results. From Table 4, it can be seen that, even in the refrigerated tonkatsu product, the one according to the present invention maintains a favorable texture, appearance, and flavor immediately after frying by any reheating method of the microwave oven, the oven, and the boiling. Was revealed.

[0028]

[Table 4]

Example 4 A raw shrimp (about 15 g / piece) was uniformly and thinly dusted with an equal mixture of potato starch and light flour as a flour. 1 part by weight and 18 parts by weight of egg white were added and uniformly mixed, and about 1/2 weight of shrimp was adhered. Separately, while frying this in edible vegetable oil at 170-180 ° C, 70 parts by weight of water was added dropwise to 30 parts by weight of a mixed powder consisting of 85 parts by weight of flour and 15 parts by weight of modified starch, and a uniform liquid mixture was dropped. Let it adhere
The so-called blooming state was set, and after 3 minutes from putting the shrimp into the oil, the frying was finished and the oil was drained.

After cooling in a refrigerator for 15 minutes,
It was quickly frozen, and the inside of the packaging material was replaced with nitrogen gas and sealed.
In addition, a part of the prototype was quickly frozen for each piece of clothing and then degassed and packaged. Each prototype of the frozen shrimp tempura obtained in this way was
After freezing for a day and storing, open the package with nitrogen gas replacement, remove it from the packaging material, and re-heat the microwave oven (high-frequency output 600
W for 2 minutes each for 1 minute and 40 seconds) and oven reheating (400 W oven toaster)
After preheating for 2 minutes, each of the two pieces was heated for 8 minutes, and the degassed packaged product was subjected to boil reheating (heating in a boiling water bath for 12 minutes).

As an extruded flour, an equal amount mixture of potato starch and light flour, 40 parts by weight of light flour, 15 whole eggs
A shrimp tempura produced in the same manner using a batter solution consisting of 45 parts by weight of water and 45 parts by weight of water was used as a reference product, and a tasting evaluation was performed in the same manner as in Example 1 in comparison with this. Table 5 shows the results.
Shown in From Table 5, in the shrimp tempura of the blooming clothing, as in the other examples, the frozen product using the clothing material of the present invention was reheated in any of a microwave oven, an oven, and a boiler. Also, it was confirmed that the batter maintained the appropriate hardness of the batter immediately after the frying, a favorable texture with brittleness, an appearance without oil oozing, and a favorable flavor.

[0032]

[Table 5]

Example 5 Salmon fillets (approximately 60 g / piece) were evenly and thinly dusted with corn starch as a ground powder, and then, to 45 parts by weight of the clothing materials shown in Table 1, 35 parts by weight of water, 8 parts by weight of egg yolk and 12 parts by weight of egg white. Was added to the mixture, and the mixture was uniformly mixed with about 1/10 weight of salmon, and bread crumbs were further mixed with about 1/10 weight of salmon. This was fried in edible vegetable oil at 165 to 175 ° C for 2 minutes and 30 seconds, drained, and then allowed to cool in a refrigerator for 15 minutes. Also, wash the glutinous rice, immerse it in water for 1 hour, cook rice,
It was left to cool in the refrigerator for 15 minutes. About 150 g of cooked rice was packed in a heat-resistant plastic container, and two salmon fries were placed on top of it, followed by quick freezing and a lid made of the same material as the container. The thus obtained prototype of the salmon fried bowl was frozen and stored for 10 days, then the lid was removed and the microwave oven was heated again (one piece at a high frequency output of 600 w for 4 minutes).

On the other hand, a salmon fry was trial-produced in the same manner as described above using corn starch as a flour, and a batter and bread crumbs consisting of 40 parts by weight of flour, 15 parts by weight of whole eggs and 45 parts by weight of water, and then combined with rice. The salmon fried rice bowl produced in the same manner as the reference was used as a reference product, and this was frozen and re-heated in a microwave oven as described above as a comparative product, and these and the present invention were evaluated for tasting by the method described in Example 1. did. As a result, the comparative product has a large difference from the reference product due to softening of the clothing and oozing out of oil, but the product of the present invention only slightly softens the bread crumbs on the surface of the clothing at the portion in contact with the cooked rice, and the clothing of the other portions Was in a good state in texture, appearance and flavor as well as the reference product. From this fact, it was clarified that, even in a frozen bowl composed of fried salmon and cooked rice, the one according to the present invention maintained a desirable texture, appearance and flavor immediately after frying even after reheating the microwave oven.

Example 6 In the same manner as in Example 4, powdered shrimp and a coating liquid composed of each of the coating materials shown in Table 1 were adhered, and a mixed liquid was further dropped and adhered while frying to give blossoms. And drained. Then, the mixture was allowed to cool in a refrigerator for 15 minutes and then rapidly frozen. In the same manner as in Example 5, rice cooked and allowed to cool was rapidly frozen. Approximately 15 frozen rice in heat-resistant plastic container
After filling with 0 g, two frozen shrimp tempuras were placed on the top, and a lid made of the same material as the container was put on. This lid is the peripheral 2
The parts were slightly bulged so that steam generated during reheating was discharged. The thus obtained prototype of shrimp tempura was frozen and stored for 10 days, and then subjected to a microwave reheating (heating one at a high frequency output of 600 w for 3 minutes and 40 seconds) with the lid kept on.

On the other hand, a shrimp tempura was similarly produced as a trial using an equal mixture of potato starch and light flour as a powdered flour, and a batter containing 40 parts by weight of light flour, 15 parts by weight of whole eggs and 45 parts by weight of water. Then, the shrimp tempura bowl, which was also made in the same manner as the rice, was used as a reference, and the frozen shrimp and microwave reheated by the above-mentioned method were used as comparative products. These and the present invention were described in Example 1. The tasting was evaluated in the following manner. As a result, the comparative product had a large difference from the reference product due to softening of clothing, oozing of oil, etc., but the product of the present invention was in a good condition like the reference product. From these facts, even in a frozen bowl made of shrimp tempura and rice cooked in a flowery state, the one according to the present invention maintains a favorable texture, appearance and flavor immediately after frying even after reheating the microwave oven. It became clear that we were doing.

[0037]

According to the present invention, first, a novel fried food garment is provided. Furthermore, by attaching this to the ingredients and frying, it can be stored at room temperature after frying, or it can be stored in a frozen or refrigerated state after frying and then reheated in a microwave oven, boil or oven. Also, it is possible to produce a deep-fried fried food with good flavor, maintaining the quality immediately after the frying, and a frozen food using the same without losing the texture of the preferred clothing peculiar to the fried food and without impairing the appearance due to oozing of oil. It has the effect of.

Claims (6)

(57) [Claims] 1. 50 to 70 parts by weight of flour and modified starch 1
0-30 parts by weight and a powder having a water-soluble nitrogen index of 80 or more
Fried food characterized by comprising 5 to 15 parts by weight of a bean protein , and 5 to 25 parts by weight of a powder composed of two or more of powdered egg white, powdered egg yolk, powdered fat, swelling agent and thickening polysaccharide. Clothing. 2. 50 to 70 parts by weight of flour and modified starch 1
0-30 parts by weight and a powder having a water-soluble nitrogen index of 80 or more
5-15 parts by weight of bean protein and powdered egg white, powdered egg yolk, powdered fats and oils, swelling agent and 5 to 25 parts by weight of powder containing at least two kinds of thickening polysaccharides, A method for producing fried food, comprising adding water or a mixed liquid of liquid eggs and water to form a clothing liquid, attaching the liquid to ingredients, and frying the ingredients. 3. A method for producing deep-fried foods, comprising the steps of: adhering the clothing liquid according to claim 2 to an ingredient; and further adhering bread crumbs to the surface of the ingredient, followed by frying. 4. While frying the ingredient on which the coating liquid according to claim 2 is adhered, water or liquid egg and water are further added to 70 to 90 parts by weight of flour and 10 to 30 parts by weight of modified starch. A method for producing a deep-fried food, wherein the added uniform liquid mixture is dropped and adhered to the ingredient. 5. A fried product obtained by freezing or chilling the fried product obtained by the method according to claim 2. 6. A fried food and rice cooked by the method according to claim 2, packaged together and frozen.
Alternatively, a frozen food product obtained by freezing each of the above-mentioned fried food and cooked rice and packaging the frozen food.