JP4041760B2 - Raw buckwheat noodle powder and buckwheat noodle - Google Patents

Description

表１の結果から、実施例１−２に係る茹で蕎麦及び実施例４に係る茹で蕎麦代替品は、比較例１に係る茹で蕎麦以上の優れた色・風味を有し、さらに、実施例１−２に係る茹で蕎麦及び実施例４に係る茹で蕎麦代替品は、比較例１に係る茹で蕎麦よりも優れた腰及びのど越しを有した。すなわち、茹で蕎麦において、蕎麦粉の一部又は全部を等量のミールに代えることにより優れた色・風味・のど越し・腰を示した。
【００７３】
また、実施例３に係る茹で蕎麦及び実施例５に係る茹で蕎麦代替品は、比較例１−２に係る茹で蕎麦と同等の色・風味を有しながら、比較例１−２に係る茹で蕎麦よりも優れた腰及びのど越しを有した。
【００７４】
さらに、実施例４−５に係る茹で蕎麦代替品は、蕎麦粉を用いないため、蕎麦アレルギーを持つ人が食べても、生命に危険を及ぼすことがない。
【００７５】
（実施例６）茹で蕎麦（冷蔵保存）
実施例２の（４）で得られた麺線を熱湯中で２分間茹でた後、冷水冷却、水切りを行って茹で蕎麦を得た。その後、密封状態で一晩冷蔵保存した茹で蕎麦を取り出して、熱湯で温め直し、湯切りを行って茹で蕎麦を得た。茹で蕎麦を実施例１と同様に評価した結果を、下記表２に示す。
【００７６】
（実施例７）茹で蕎麦代替品（冷蔵保存）
実施例２の（４）で得られた麺線を、実施例４で得られた麺線に変更させた以外は、実施例６と同様の作業を行った。
【００７７】
（比較例３）茹で蕎麦（冷蔵保存）
実施例２の（４）で得られた麺線を、比較例１で得られた麺線に変更させた以外は、実施例６と同様の作業を行った。
【００７８】
【表２】

表２の結果から、実施例６に係る茹で蕎麦及び実施例７に係る茹で蕎麦代替品は、比較例３に係る茹で蕎麦よりも、風味の変化もなく、腰も強く優れた保存性を有した。すなわち、冷蔵保存した茹で蕎麦において、蕎麦粉の一部又は全部を等量のミールに代えることにより優れた保存性を示した。
【００７９】
【発明の効果】
以上説明したように、本発明によれば、亜麻仁種子を搾油して得られたミールを用いているので、蕎麦風味・色を有し良好な麺類が得られるとともに、麺類の食感を向上することができ、しかも保存性の良い麺類が得られる。また、添加成分によらずに、蕎麦粉の代替品であるミールによって麺類の食感を向上したものであるため、添加成分に伴う異味を麺類に与えることがない。
さらに、蕎麦粉を全く用いずに、蕎麦風味・色を有する良好な麺類が得られるため、蕎麦アレルギーを持つ人が食べても、生命に危険を及ぼすことがない。したがって、蕎麦アレルギーを持つ人の食生活を豊かにすることができる。[0001]
BACKGROUND OF THE INVENTION
The present invention relates to noodle raw material powder and noodles.
[0002]
[Prior art]
Buckwheat flour, which is a raw material for buckwheat, is obtained by pulverizing a solid obtained by removing buckwheat husk from buckwheat seeds. Good quality buckwheat flour is buckwheat flour mainly composed of the endosperm part of buckwheat seed, but the yield is poor and the cost is high. Inexpensive buckwheat flour with increased yields contains a lot of cuticle, germ and shell fines in buckwheat seeds, and when used in buckwheat, the texture is not smooth and elastic. It looks like buckwheat with a lack of gloss and rough skin.
[0003]
In addition, most of the protein contained in buckwheat flour is water-soluble and does not have a binding power to form a noodle band such as protein in wheat flour. is there. When the ratio of wheat flour increases, the formation of noodle strips becomes easy, and even when cheap buckwheat flour is used, it leads to some improvement in smoothness, elasticity and rough skin, but the flavor, color and texture of buckwheat are poor. When there is little flour, it is necessary to use something that serves as a binder, use yam, or devise such as adding hot water to buckwheat flour to gelatinize a part of it and serve as a binder Yes. However, yam is expensive and it is difficult to make the partial gelatinization of starch constant, so that the latter has a problem that it is difficult to obtain a certain quality.
[0004]
In recent years, there has been a demand for buckwheat noodles that have a good texture over a strong throat and are less prone to being boiled after some time. In order to give a chewy texture and reduce the spread of soba, in soba noodles, eggs, gluten, junijo powder, seaweed extract, etc. are added to oat flour, and gums, emulsifiers, etc. Conventionally, a texture improving agent is added.
[0005]
The present invention has been completed based on the inventor's original idea, and there is nothing to be described as a prior art document.
[0006]
[Problems to be solved by the invention]
However, the above-described conventional techniques have a drawback that the original flavor and color of the buckwheat are impaired by a large amount of binders and added components, or that the soba has a different taste based on the added components.
[0007]
In addition, buckwheat contains allergen protein, so if it is eaten by a person with a buckwheat allergy, it can cause anaphylactic shock and can be life-threatening.
[0008]
Therefore, the object of the present invention is not to improve the binders and additive ingredients, but to substitute for buckwheat flour, have a firm texture, a good texture over the throat, and have a buckwheat flavor and color, It is to obtain noodles with good preservation after boiling.
[0009]
[Means for Solving the Problems]
In order to achieve the above object, the present inventors have continued research and improvement of substitutes for buckwheat flour. As a result, the present inventors contained a meal obtained by squeezing linseed seeds in place of buckwheat flour, so that they have a firm texture, a good texture over the throat, and a buckwheat flavor. -It has been found that noodles having color and good storage stability can be obtained.
[0010]
That is, the present invention is characterized by containing a meal obtained by squeezing linseed seeds.
[0011]
According to the present invention, since the meal obtained by squeezing linseed seeds is used, noodles having a soba flavor and color can be obtained, the texture of the noodles can be improved, and the storage stability is good. Noodles are obtained. Moreover, since the food texture of noodles is improved by meal, which is a substitute for buckwheat flour, regardless of the additive component, the noodles do not have the taste associated with the additive component.
[0012]
Furthermore, since good noodles having a buckwheat flavor and color can be obtained without using any buckwheat flour, there is no risk to life even if a person with a buckwheat allergy eats. Therefore, the dietary habits of people with allergy to buckwheat can be enriched.
[0013]
In the present invention, it is preferable to squeeze the flaxseed seed at 80 ° C. or lower.
[0014]
Since the meal obtained by squeezing flaxseed seeds under low temperature conditions is used, by preventing heat changes, the buckwheat flavor and color are good and the nutritional balance and storage stability are low. Noodles are obtained.
[0015]
Moreover, it is preferable that this invention contains the said meal in 0.5 to 80 weight%.
[0016]
If it is less than 0.5% by weight, noodles having sufficient soba flavor and color cannot be obtained, and if it exceeds 80% by weight, the noodle dough is highly sticky when making noodles, and workability is improved. Make it difficult.
[0017]
In the present invention, it is particularly preferable that the meal is contained in an amount of 0.5% by weight to 30% by weight in terms of imparting buckwheat flavor / color and workability.
[0018]
Moreover, it is preferable that this invention contains 95 weight% or less of flour further.
[0019]
By containing wheat flour, it is possible to obtain noodles that are extremely excellent in smoothness and elasticity, have a good texture, and are extremely excellent in resistance to boiling.
[0020]
The present invention may further contain oat flour at 95% by weight or less.
[0021]
The cost of using buckwheat flour is high, but by using a mixture of buckwheat flour and meal, cheap buckwheat noodles can be obtained, and buckwheat that has a binding power to form noodle bands with meal fiber Raw material powder can be obtained.
[0022]
And noodles can be noodle-made using the raw material powder of noodles mentioned above.
[0023]
DETAILED DESCRIPTION OF THE INVENTION
Embodiments of the present invention will be described below.
[0024]
Flaxseed seeds are seeds rich in lignans, dietary fiber, and nutrients such as α-linolenic acid. However, flaxseed seeds contain about 40% by weight of oil, so it is difficult to maintain the quality in processing for food use, and the high calories brought by the oils are the current trend toward low calories. It is contrary.
[0025]
Accordingly, the present inventors have found that a meal obtained by squeezing flaxseed seeds into noodles can be used to obtain a meal with a good buckwheat flavor and color.
[0026]
Furthermore, by obtaining a meal obtained by squeezing flaxseed seeds at 80 ° C. or less, a low calorie meal having a good buckwheat flavor and color and excellent nutritional balance and storage stability can be obtained. It was.
[0027]
The flaxseed seed used in the present invention can be used regardless of the production area, brand or grade, but it is preferable to use a tea-based seed.
[0028]
From such flaxseed seed, the meal used in the present invention is produced.
[0029]
First, flaxseed seeds are applied to the preparation process. First, seeds, stems and leaves, scratched seeds, immature seeds, etc. mixed with flaxseed seeds brought into the refinery are removed and flaxseed seeds are selected (selected). This selection of seeds is carried out by appropriately combining sieve (sieving), wind separation using the difference in specific gravity of seeds, removal of iron pieces with a magnet, and the like. In addition, by forming a uniform air layer on the tilted vibrating sieve plate, there is a method (Kip Kelly method) that selects only fine flaxseed seeds accurately based on a slight difference in specific gravity of seeds, a grain separator, etc. Available.
[0030]
Next, the carefully selected flaxseed seeds are optionally applied to the crushing and drying process.
[0031]
Note that these crushing and drying steps are optional steps in the present invention, and even when these steps are performed, it is preferable to pay attention so that the product temperature of the object to be treated does not rise. .
[0032]
The crushing step is a step for physically crushing or cleaving the seed in order to take out the oil / fat portion contained in the seed, and preferably, a roughing roll (cracking roll) In a so-called sujiroru (single-stage pair roll), flaxseed seeds are crushed into about 4 to 8 parts.
[0033]
Next, the moisture content of the coarsely crushed linseed seeds is adjusted. For example, moisture adjustment can be performed by an operation such as stirring under reduced pressure.
[0034]
The finely selected flaxseed seeds or the coarsely crushed flaxseed seed pieces are applied to the pressing step (oil extraction treatment step). Although it does not specifically limit as a pressing method used at this process, In this invention, the physical pressing method (cold press method) under low temperature is utilized preferably.
[0035]
The cold press method is a method in which a selected raw linseed seed or a coarsely crushed linseed seed piece is pressed under a low temperature condition so that the object to be treated is not heated as much as possible. The pressing temperature in the cold press method is appropriately adjusted according to the type of flaxseed seeds and the specifications of the cold press machine to be used, and is set to 80 ° C. or less in order to leave the flavor components of the flaxseed seeds. It is preferable. In view of preventing the deterioration of the meal due to the oxidation of fats and oils, the residual oil content in the linseed press cake is preferably 25% by weight or less, more preferably 0.1 to 25% by weight, particularly from the point of imparting a buckwheat flavor. Preferably, the amount is 0.1 to 15% by weight.
[0036]
Furthermore, as an oil press applicable to the cold press method, any oil press designed so as not to cause an increase in the temperature of the product to be processed during operation can be used. For example, a screw press AP -08 type (Reinartz, Germany) can be suitably used in the present invention.
[0037]
The meal obtained through the pressing step by the cold press method is preferably further pulverized by a pulverizer while taking care that the object to be treated is not heated as much as possible. Any pulverizer known in the art can be used as the pulverizer. For example, New Cosmizer (Dalton Co., Ltd.), Power Mill (Coarse Crusher: Dalton Co.), Atomizer (Fine Crusher) Machine: Dalton Co., Ltd. can be used alone or in combination, but in particular, a Neamill grinder (Fuji Powdal Co., hereinafter simply referred to as “Nearmill grinder”) having both a grinding function and a classification function. Etc.) can be suitably used in the present invention.
[0038]
The particle size distribution of the meal according to the present invention is not particularly limited, and can be determined according to the noodles to be obtained.
[0039]
In addition, the raw material powder of the noodles of the present invention may be obtained by separately pulverizing the meal and then blending a predetermined amount. The predetermined amount of meal and other grains are mixed and milled together. May be obtained.
[0040]
The noodle raw material powder of the present invention preferably contains 0.5 to 80% by weight of meal, more preferably 0.5 to 30% by weight.
[0041]
In the raw material powder for noodles of the present invention, wheat flour is preferably used as a binder. Examples of wheat flour include strong flour, semi-strong flour, medium strength flour, thin flour, and mixed powders of two or more thereof, and can be appropriately selected and used depending on the type of noodles and the desired texture. The blending amount of the wheat flour is preferably 95% by weight or less from the viewpoints of workability at the time of noodle making, the texture of the resulting noodles, flavor and color.
[0042]
Moreover, the raw material powder of the noodles of the present invention may contain buckwheat flour. As the buckwheat flour, any buckwheat flour that has been conventionally used in the production of buckwheat can be used, and is not particularly limited. For example, omame flour, refined flour, upper powder, intermediate flour, lower flour. Two or more mixed powders thereof can be used. The amount of buckwheat flour is preferably 95% by weight or less.
[0043]
Further, in the present invention, in addition to those described above, auxiliary ingredients and additives conventionally used for noodles, such as rice flour, bean flour, barley flour, yam flour, oat starch, wheat starch, tapioca starch, and potato starch Corn starch, waxy corn starch, starch such as rice starch, sweet potato starch and processed starch thereof, egg products such as egg white powder, dairy products such as skimmed milk powder, fats and oils, emulsifiers, proteins such as active gluten, vitamins, You may add 1 type (s) or 2 or more types, such as minerals, nutrient strengthening agents, such as an amino acid, a thickener, salt, alcohol, a gelling agent, a coloring agent, antiseptic | preservative, tea powder, seaweed powder, vegetable powder. These can be appropriately selected depending on the type of noodles.
[0044]
The amount of water added to the raw material powder of the noodles of the present invention is not particularly limited, and the dietary fiber contained in the meal absorbs water, and may be adjusted according to the amount of meal added. It is preferable to produce noodle dough by adding water in an amount of 27 to 50% by weight based on the weight. At this time, since water swells the dietary fiber contained in a meal, it is preferable that it is 70-100 degreeC.
[0045]
Examples of the noodles obtained from the raw material powder of the noodles of the present invention include raw noodles, semi-dried noodles, dry noodles, crab noodles, steamed noodles, frozen noodles, and instant noodles. Examples of these types of noodles include buckwheat noodles, buckwheat noodle substitutes, udon, plain noodles, spaghetti, macaroni and the like. In particular, buckwheat and soba substitutes are preferred in the present invention because noodles having a soba flavor and color are obtained.
[0046]
Here, an example of buckwheat and soba substitutes using the noodle raw material powder of the present invention will be described. In general, the raw flour of buckwheat that is distributed as buckwheat as buckwheat contains 20-30% by weight of buckwheat flour. In the present invention, a part or all of the buckwheat flour in such buckwheat raw material flour can be replaced with an equal amount of meal.
[0047]
By using such raw material flour, it is possible to produce buckwheat noodles and buckwheat substitutes, boil the buckwheat noodles and buckwheat noodles in a sealed state in a refrigerated state and distribute them.
[0048]
Such buckwheat and soba substitutes have a soba flavor and color higher than those of buckwheat that do not contain meal, can improve the texture, and can have excellent storage stability.
[0049]
In addition, when no buckwheat flour is used, even if a person with a buckwheat allergy eats, it will not be life-threatening.
[0050]
In addition, when producing noodles using the noodle raw material powder of the present invention, according to the type of noodles to be obtained, production methods and production apparatuses conventionally known for these various noodles Either of these can be employed. For example, (1) A method for preparing noodle dough by mixing under normal pressure or under reduced pressure, then rolling or rolling / combining to form a noodle strip, and cutting the noodle strip into a noodle strip, (2) Extruder Examples thereof include a method of extruding a noodle strip using the noodle strip and then cutting the noodle strip into a noodle strip, and (3) a method of directly extruding and molding the noodle strip using an extruder.
[0051]
Here, an example of a method for producing soba using the raw material powder for noodles of the present invention will be described. In the present invention, a raw material for noodles such as meal, buckwheat flour, water and wheat flour is mixed in advance for a short time using a mixer or the like to prepare a noodle dough, and the noodle dough is kneaded under reduced pressure. Can be extruded into noodle strips.
[0052]
Moreover, the extrusion to the noodle strip under reduced pressure can use a single screw extruder, a twin screw extruder, etc. provided with a vacuum suction device, for example. The extrusion under reduced pressure is usually preferably carried out under a reduced pressure of 650 Torr or less from the viewpoint that noodles having excellent smoothness, elasticity and boil-off resistance can be produced.
[0053]
When kneading and extruding using an extruder, the rotation speed of the screw, the time from supplying the noodle dough to the extruder and extruding it to the noodle strip, etc. are the scale of the extruder, kneading capacity, extruder It can be adjusted according to the amount of noodle dough to be fed to, the degree of vacuum and the like.
[0054]
The thickness of the noodle strip to be extruded can be adjusted according to the type and thickness of the buckwheat noodles, but it should be extruded so that it is 5 to 20 times the final thickness of the noodle strip just before cutting into the noodle strip. However, the noodle strip can be smoothly and strongly rolled in the rolling step, which is preferable in terms of obtaining buckwheat noodles having excellent elasticity and boil resistance.
[0055]
The extruded noodle strip is then rolled. The type and structure of the rolling device for rolling the extruded noodle strip is not particularly limited, and any of the rolling devices conventionally used for the production of buckwheat can be used. In general, a rolling roller is preferably used.
[0056]
Rolling is preferably performed by strong rolling in which the extruded noodle strip is rapidly thinned by the first rolling treatment from the viewpoint of obtaining buckwheat that is more excellent in elasticity and boil resistance.
[0057]
There are no particular limitations on the type, structure, shape, etc. of the cutting method and cutting device for noodle strings, and any of the noodle string cutting devices conventionally used in the production of buckwheat noodles may be used.
[0058]
Moreover, the cross-sectional shape of the buckwheat noodle by cutting into noodle strings is not particularly limited, and may be any shape such as a square, a circle, an ellipse, a flat shape, a triangle, and a polygon. Further, the size (thickness, width, diameter, etc.) of the cut noodle strings is not particularly limited, and can be determined according to conventional buckwheat noodles.
[0059]
The soba noodles of the present invention thus obtained can be used as raw soba as it is, dried and dried, or boiled and boiled soba, and then boiled and boiled with bacteriostatic treatment. Long life soba can be made. Also, steamed raw soba can be dried to make instant soba.
[0060]
【Example】
EXAMPLES Hereinafter, although this invention is explained in full detail based on an Example, of course, this invention should not be interpreted limitedly based on description of this Example.
[0061]
(Preparation of ground meal)
100 kg of carefully selected Canadian flaxseed seeds were applied to a screw press AP-08 type (manufactured by Reinalz) oil press, and the flaxseed seeds were extracted at a shaft speed of 20 rpm to obtain 65 kg of meal. Further, the obtained meal was pulverized with a Neamill pulverizer to obtain a pulverized meal (hereinafter simply referred to as “meal” in the examples).
[0062]
(Example 1) Boiled buckwheat (1) 5g of meal, 85g of buckwheat flour, 210g of semi-strong wheat flour (manufactured by Nisshin Flour Milling Co., Ltd.) and 98g of water were mixed with a tabletop mixer ("F kitchen aid" manufactured by MF Corporation KSW90WW "), kneaded at a low rotational speed for 8 minutes to produce a noodle dough, and the noodle dough was transferred to a plastic bag and aged at room temperature for 10 minutes.
[0063]
(2) A roller of an Ono type noodle making machine (manufactured by Ono Machinery Co., Ltd.) was adjusted to a gap of 3 mm, and the aged noodle dough was passed through a roller with a gap of 3 mm to obtain a noodle band. The obtained noodle strip is folded in half and passed again through a roller with a gap of 3 mm. Further, the obtained noodle strip is folded back in half and again passed through a roller with a gap of 3 mm, and then the noodle strip is transferred to a plastic bag. Aged for 30 minutes at 25 ° C.
[0064]
(3) The roller of the Ono type noodle making machine was adjusted to a gap of 1 mm, and the aged noodle strip was passed through a roller having a gap of 1 mm to obtain a noodle strip. The obtained noodle band was again passed through a roller having a gap of 1 mm to obtain a noodle band.
[0065]
(4) The obtained noodle strip was passed through a roller with cutter teeth to obtain a noodle string.
[0066]
(5) The noodle strings obtained were boiled in boiling water for 2 minutes, then drained, washed with water and cooled to obtain boiled soba noodles.
[0067]
(6) Boiled soba noodles were evaluated by an experienced panelist for color (look), flavor, throat, and waist according to the evaluation criteria shown below. The results are shown in Table 1 below. Table 1 below also shows the blending of raw material powder.
[0068]
The evaluation criteria are a four-level evaluation in which ◎ is “very good”, ◯ is “somewhat good”, △ is “somewhat bad”, and x is “bad”.
[0069]
(Example 2-3) The same operation as in Example 1 was performed except that the composition of the buckwheat raw material powder was changed as shown in Table 1.
[0070]
(Example 4-5) The same operation as in Example 1 was carried out except that the composition of the raw buckwheat substitute raw material powder was changed as shown in Table 1.
[0071]
(Comparative Example 1-2) The same operation as in Example 1 was performed except that the composition of the buckwheat raw material powder was changed as shown in Table 1.
[0072]
[Table 1]

From the results in Table 1, the boiled buckwheat according to Example 1-2 and the boiled buckwheat substitute according to Example 4 have superior color and flavor over the boiled buckwheat according to Comparative Example 1, and The buckwheat soba according to -2 and the buckwheat soba substitute according to Example 4 had better waist and throat than the soba according to comparative example 1. That is, in the boiled buckwheat, by replacing part or all of the buckwheat flour with an equal amount of meal, excellent color, flavor, throat and waist were exhibited.
[0073]
Moreover, the buckwheat soba according to Example 3 and the buckwheat soba substitute according to Example 5 have the same color and flavor as the buckwheat soba according to Comparative Example 1-2, and the buckwheat soba according to Comparative Example 1-2. Had better waist and throat.
[0074]
Furthermore, since the buckwheat noodle substitute according to Example 4-5 does not use buckwheat flour, even if a person with an allergy to buckwheat eats, it does not pose a danger to life.
[0075]
(Example 6) Boiled soba (refrigerated storage)
The noodle strings obtained in (4) of Example 2 were boiled in hot water for 2 minutes, then cooled with cold water and drained to obtain boiled oats. Thereafter, the buckwheat noodles were taken out in a sealed state and refrigerated overnight, reheated with hot water, drained, and boiled soba noodles. The results of evaluation of boiled buckwheat in the same manner as in Example 1 are shown in Table 2 below.
[0076]
(Example 7) Boiled soba substitute (refrigerated storage)
The same operation as in Example 6 was performed, except that the noodle strings obtained in (4) of Example 2 were changed to the noodle strings obtained in Example 4.
[0077]
(Comparative Example 3) Boiled soba (refrigerated storage)
The same operation as in Example 6 was performed, except that the noodle strings obtained in (4) of Example 2 were changed to the noodle strings obtained in Comparative Example 1.
[0078]
[Table 2]

From the results shown in Table 2, the buckwheat soba according to Example 6 and the buckwheat soba substitute according to Example 7 have no change in flavor, the waist is strong, and have excellent storage stability than the buckwheat soba according to Comparative Example 3. did. That is, in the boiled buckwheat soba, a part of or the whole of the buckwheat flour was replaced with an equal amount of meal, thereby showing excellent storage stability.
[0079]
【The invention's effect】
As described above, according to the present invention, since the meal obtained by squeezing linseed seeds is used, good noodles having a soba flavor and color can be obtained, and the texture of the noodles is improved. Noodles that can be stored and have good storage stability. Moreover, since the food texture of noodles is improved by meal, which is a substitute for buckwheat flour, regardless of the additive component, the noodles do not have the taste associated with the additive component.
Furthermore, since good noodles having a buckwheat flavor and color can be obtained without using any buckwheat flour, there is no risk to life even if a person with a buckwheat allergy eats. Therefore, the dietary habits of people with allergy to buckwheat can be enriched.

Claims (4)

Oil containing flaxseed seeds is squeezed by a cold press method at 80 ° C. or lower and further pulverized by a pulverizer to contain 0.5% by weight to 80% by weight of meal , and flour is 13% by weight to 70% by weight. % Soba noodle raw material powder, The raw material powder for buckwheat noodles according to claim 1, comprising the meal in an amount of 0.5 wt% to 30 wt%. Furthermore, the buckwheat noodle raw material powder according to any one of claims 1 and 2 , comprising at least 28 % by weight of buckwheat flour. Sobamen characterized in that the noodle by using the raw material powder Sobamen according to any one of claims 1-3.