JP4131444B2 - Cooked green soybeans in a sealed container - Google Patents
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Description
【０００１】
【発明の属する技術分野】
本発明は、密封容器入り調理青大豆に関し、更に詳しくは、容器に充填密封し殺菌を施しても枝豆風味を有し、食感が良好な密封容器入り調理青大豆に関する。
【０００２】
【従来の技術】
一般に、食品に加熱加圧殺菌を施すと、過酷な熱履歴のために食品に熱が通り過ぎ、食感が悪くなったり、変色したり、風味が劣化するという問題点を有するものである。従って、生の枝豆を莢から取ってそのまま加熱加圧殺菌をすると、枝豆が煮豆のような食感となってしまい、枝豆特有のほどよい硬さが失われる。また、色調も褐変してしまい、枝豆特有の緑色は失われる。
従来、生鮮食料品（野菜）として流通している枝豆は、莢付の生黄大豆の未熟果であったが、生黄大豆は、収穫後、数日以内に莢付のまま塩湯でしてすぐに食するか、塩茹で後冷凍してから流通しないと、風味が劣化するという問題があり、流通量が限られているので加熱加圧殺菌食品として量産化するのは困難であった。
【０００３】
ところで、一般に密封容器入り煮豆食品では、加熱時間を短くするために酵素入りの水に浸漬したり、浸漬後に水中で加熱して軟化を促進してから加熱加圧殺菌を施す方法が採られている（特許文献１参照。）。
また、水戻しした豆を、加熱殺菌する前に煮熟させることが行われている（特許文献２参照。）。
しかしながら、この方法を生の枝豆に応用しても、やはり煮豆様の軟化した食感のものしか得られない。また、水中で加熱することにより可溶性成分が除かれて、茹でたての枝豆本来の風味は失われてしまう。
【０００４】
【特許文献１】
特開平１−３００８６６号公報
【特許文献２】
特開平２−１３５０６６号公報
【０００５】
【発明が解決しようとする課題】
本発明は、このような事情に鑑みなされたものであって、その目的とするところは、特別な工程を設けることなく、特に過酷な加熱加圧殺菌を施した場合であっても、茹でたての枝豆のような食感及び風味を有し、青大豆本来の粒形状及び色調が保持され、長期保存性に優れる枝豆風味の密封容器入り調理青大豆を提供するにある。
【０００６】
【課題を解決するための手段】
本発明は、青大豆が密封容器に充填密封され殺菌されてなる密封容器入り調理青大豆であって、該調理青大豆の最長粒径が１５．５ｍｍ以下であることを特徴とする枝豆風味の密封容器入り調理青大豆により上記目的を達成する。
【０００７】
好ましくは、上記調理青大豆の塩化ナトリウムの含有量が、調理青大豆全体重量中３．５重量％以下である。
【０００８】
すなわち、本発明者らは、特別な工程を設けることなく、レトルト殺菌のような過酷な加熱加圧殺菌を施しても、茹でたての枝豆のような風味及び色調を有する食品を得る方法について検討を行った。
その結果、一般に枝豆として知られる莢付の生黄大豆ではなく、青大豆を用いることを想起した。そして、青大豆の大きさに着目し種々検討を重ねた結果、青大豆の大きさによって最終製品の風味や外観等の品質が大きく影響を受けていることを見出した。そこで、更に検討を重ねた結果、最長粒径１５．５ｍｍ以下の小粒の青大豆を用いると、驚くべきことに、過酷な加熱加圧殺菌後も茹でたての枝豆のような風味、食感及び外観が生かされることを見出し、本発明に到達した。
また、更に好適には、調理青大豆の塩化ナトリウムの含有量を、調理青大豆全体重量中３．５重量％以下とすることにより、直接つまんで食べても手指がべとつかず、連食性に優れることを見出した。
【０００９】
【発明の実施の形態】
次に、本発明を詳しく説明する。
本発明の枝豆風味の密封容器入り調理青大豆は、青大豆が粒のまま耐熱性容器に充填密封され殺菌されたものであり、該調理青大豆の最長粒径が１５．５ｍｍ以下である。
【００１０】
まず、原料となる青大豆は、マメ科ダイズ属に属する豆類（種子）のうち、種皮の色調上、青大豆に分類されるものである。特に、タンパク質、脂質が中程度である中国産青大豆は、加熱加圧殺菌後、茹でたての枝豆様風味及び外観を呈する点で良好である。
また、上記青大豆としては、生青大豆、乾燥青大豆（水分１２−１４％程度）等が挙げられるが、品質のばらつきを防止する点で、乾燥青大豆が好適である。
【００１１】
本発明に係る調理青大豆の大きさは、最長粒径を１５．５ｍｍ以下とすることで、良好な食感、風味が得られ、外観が保持される。最長粒径とは、図１に示す、調理青大豆１の長手方向の長さであるＬを言う。
なお、本発明における最長粒径１５．５ｍｍ以下とは、調理青大豆全体粒数中、最長粒径１５．５ｍｍ以下の粒数が８０％以上であることをいう。好ましくは最長粒径１２．０〜１５．０ｍｍの粒数が８０％以上、更に好ましくは最長粒径１２．５〜１４．５ｍｍの粒数が９０％以上であることが、更に良好な食感、風味及び外観が得られると共に、石豆と呼ばれる加熱調理しても煮熟しない硬い不良豆の混在率が減少する点で好適である。
【００１２】
次に、本発明に係る調理青大豆は、好適には風味の点で調味材料が含有されることが望ましい。
上記調味材料としては、一般に用いられるものであれば特に限定するものではなく、例えば、食塩及び醤油などの塩味系調味料、乳製品、油脂、酸味料などの調味料等が挙げられる。この中でも、特に素材の風味を生かす点で食塩が好適である。
上記食塩の種類は、海水由来塩（赤穂塩、海洋深層水塩等）、岩塩、塩湖由来塩、天日焼塩、天火焼塩、精製塩等が挙げられ、適宜選択して単独もしくは複数組合せて用いればよい。特に天日焼塩は、枝豆様風味を醸出する点で好適である。
上記調味材料は、塩化ナトリウムの含有量が調理青大豆全体重量中好ましくは３．５重量％以下、更に好ましくは０．５〜３．０重量％となるように設定することが、手で直接つまんだ時のべたつきを防止し、連食性が優れると共に風味が良好となる点で望ましい。
【００１３】
上記調味材料には、副原料が含有されていてもよい。副原料としては、乳化剤、ｐＨ調整剤、ゲル化剤、着色料等が挙げられ、適宜選択して用いればよい。
なお、副原料の含有量は、その種類にもよるが、調味材料全体重量中の１０％以下とすることが、調理後の青大豆の風味、食感、色調の影響を防止する点で望ましい。特に好ましくは、茹でたての枝豆様風味、外観を維持する点、及びべたつき防止の点から、副原料を用いず、食塩のみによる調味とすることが望ましい。
【００１４】
次に本発明の枝豆風味の密封容器入り調理青大豆は、例えば、次のようにして製造される。
まず、原料となる青大豆を選別し、不良品や異物を除く。
ここで、生青大豆を用いる場合は、調理後においても大きさは殆ど変化しないため、選別の基準を１５．５ｍｍ以下に設定すればよい。
乾燥青大豆を用いる場合には、乾燥状態における最長粒径が好ましくは７．７ｍｍ以下の粒数が８０％以上、更に好ましくは６．０〜７．５ｍｍ、より好ましくは６．３〜７．３ｍｍの粒数がそれぞれ９０％以上となるように選別することが、最終製品における調理青大豆の最長粒径を特定範囲に調整しやすい点で望ましい。
【００１５】
次に、生青大豆の場合は、そのまま調理工程へと移る。
乾燥青大豆を用いる場合には、まず、予め水等で膨潤させる。膨潤条件は、乾燥青大豆重量１に対して、膨潤後の青大豆の重量が２．２倍以上となるように膨潤させる。膨潤方法としては、特に限定するものではないが、例えば、メッシュ状の金属籠に乾燥青大豆を収容し、流水の流れる水槽に該金属籠を浸漬して乾燥青大豆全体が均一に水に浸されるようにする等すればよい。
【００１６】
次いで、所定の膨潤倍率となった青大豆を金属籠ごと引き揚げ、好ましくは水切りをして、表面乾燥を行う。
水切りすることにより、後述する乾燥工程の条件を緩和することができる点で好適である。その方法は、遠心分離、金網上で一定時間放置する等が挙げられる。
上記水切りは、水滴が落下しなくなる程度まで行えばよい。
【００１７】
上記乾燥条件は、膨潤後の青大豆表面の水分量から、好ましくは２〜１５重量％、更に好ましくは５〜１０重量％減少させることが青大豆表面のべたつきを防止でき、青大豆の品質を保持できる点で好適である。
乾燥方法は、流体乾燥、マイクロ波加熱、真空凍結乾燥、天日乾燥、天火乾燥等が挙げられ、この中でも、特に水分量を調整しやすい点で流体乾燥が好ましい。具体的には、流体乾燥の場合、５０℃程度の温風を風速１０ｍ／秒、４分程度当てればよい。
【００１８】
次に、上記の工程を経た青大豆もしくは生青大豆に、好ましくは調味材料を添加し調味をする。
添加方法は、直接青大豆に施与する、調味材料溶液に青大豆を浸漬する、該溶液を噴霧する等が挙げられ、適宜選択すればよい。なお、調味材料の添加は、次工程の密封容器に充填する前に限らず、密封容器に充填した後でもよい。好ましくは、何れの方法でも、調味材料が略均一に施与されていればよい。
【００１９】
続いて、上記青大豆を、密封容器に充填密封し、加熱加圧殺菌すると、本発明の枝豆風味の密封容器入り調理青大豆が得られる。なお、本発明においては、青大豆と共に他の豆類や野菜が収容されてもよい。
密封容器としては、耐熱性のレトルトパウチや、缶、瓶などの中から適宜選択して用いればよい。
【００２０】
また、殺菌方法は、好ましくはレトルト殺菌が長期保存性の点で好ましい。
殺菌条件は、好ましくは１２０〜１２３℃１５〜４０分、更に好ましくは１２１．１℃２０〜３５分（Ｆ０値１５．０以下）程度の条件で行うことが、６ヶ月以上の保存性及び殺菌時の青大豆の品質劣化を最小限にとどめる点で好適である。
【００２１】
かくして得られた枝豆風味の密封容器入り調理青大豆は、茹でたての枝豆のような特有の硬さ（歯ごたえ）のある食感及び風味を有しており、そのまま喫食してもよく、あるいはサラダ等の付け合わせ等の料理材料として用いてもよい。
【００２２】
【発明の効果】
以上のように、本発明の枝豆風味の密封容器入り調理青大豆は、調理青大豆の最長粒径を特定範囲としているので、特別な工程を設けることなく、加熱加圧殺菌を施した場合であっても、茹でたての枝豆様の外観、風味及び食感が醸出されており、青大豆本来の粒形状及び色調が保持されている。従って、複数粒を一度に喫食しても飽きがない食品である。
また、本発明によれば、長期保存後においても、上記外観、風味及び食感等の品質が維持される。
また、本発明によれば、従来の製造装置を用いて調製することができ、複雑な装置構成を必要としない。
【００２３】
【実施例】
次に、実施例を挙げて具体的に説明する。
【００２４】
＜実施例１〜８、比較例１＞
表１に示す最長粒径の各乾燥青大豆５Ｋｇから異物、不良青大豆を目視にて選別除去した。
次いで、金属製の網状の籠に収容し、流水を流した水槽中に浸漬し、膨潤倍率（膨潤後の青大豆重量÷元の青大豆重量）が２．２倍となるよう膨潤させた後、籠を引き揚げてそのまま３０分放置して水切りをした。次いで、石豆混在率を測定（石豆の発生粒数÷青大豆５Ｋｇの全粒数×１００（％））した後、温風乾燥機を用いて、風速１０ｍ／秒５０℃の条件で４分乾燥することにより青大豆表面の水分量を６重量％減少させ、表１に示す調味材料を施与して調味した。
その後、レトルトパウチ（１０×１５ｃｍ）に上記青大豆を６０ｇ充填し、１２３℃３０分レトルト殺菌して枝豆風味の密封容器入り調理青大豆を得た。
【００２５】
得られた枝豆風味の密封容器入り調理青大豆について、専門パネラー２０名が風味、食感、外観、べたつきを官能によって評価した。
その結果を表１にあわせて示す。
【００２６】
【表１】
表１の結果から、実施例はおおむね茹でたての枝豆様の風味、食感、外観を有し良好であった。また、実施例１、２、３、５、７、８は、特に手に一粒ずつつまんで１食分（６０ｇ）続けて食べてもべたつきが無く、連食性に優れていた。これに対し、比較例は大豆臭が強く感じられ、枝豆風味が劣り、食感も煮豆のような惣菜豆のようなものであり、外観も悪かった。
【図面の簡単な説明】
【図１】本発明の調理青大豆の一例を示す説明図。
【符号の説明】
１ 調理青大豆
Ｌ 最長粒径[0001]
BACKGROUND OF THE INVENTION
The present invention relates to cooked green soybeans in a sealed container, and more particularly to a cooked green soybean in a sealed container having a green soybean flavor and having a good texture even when the container is filled and sealed and sterilized.
[0002]
[Prior art]
In general, when heat and pressure sterilization is performed on food, heat passes through the food due to a severe heat history, resulting in a poor texture, discoloration, and deterioration in flavor. Therefore, when raw green soybeans are taken from the straw and sterilized by heating and pressure as they are, the green soybeans have a texture similar to that of boiled beans, and the moderate hardness characteristic of green soybeans is lost. In addition, the color tone also turns brown, and the green color peculiar to green soybeans is lost.
Traditionally, green soybeans distributed as fresh food (vegetables) were unripe fruits of raw yellow soybeans with strawberries, but raw yellow soybeans were not boiled with salt within a few days after harvest. There is a problem that the flavor deteriorates if it is eaten immediately or is not frozen and then frozen, and it is difficult to mass-produce it as a heat and pressure sterilized food because the circulation is limited. .
[0003]
By the way, in general, in boiled bean foods in sealed containers, a method of immersing in enzyme-containing water to shorten the heating time, or heating in water after immersing to promote softening and then applying heat and pressure sterilization is adopted. (See Patent Document 1).
Moreover, it is performed to ripen the water-reduced beans before heat-sterilization (refer patent document 2).
However, even if this method is applied to raw green soybeans, only boiled beans with a soft texture can be obtained. Moreover, soluble components are removed by heating in water, and the original flavor of boiled green soybeans is lost.
[0004]
[Patent Document 1]
Japanese Patent Laid-Open No. 1-300866 [Patent Document 2]
Japanese Patent Laid-Open No. 2-135066
[Problems to be solved by the invention]
The present invention has been made in view of such circumstances, and the object of the present invention is to boil even when severe heat and pressure sterilization is performed without providing a special process. An object of the present invention is to provide cooked green soybeans in a sealed container with a green soybean flavor that has a texture and flavor similar to that of green soybeans, retains the original grain shape and color tone of green soybeans , and is excellent in long-term storage.
[0006]
[Means for Solving the Problems]
The present invention provides cooked green soybeans in a sealed container in which green soybeans are filled and sealed in a sealed container and sterilized, and the longest particle size of the cooked green soybeans is 15.5 mm or less . The above objective is achieved with cooked green soybeans in a sealed container.
[0007]
Preferably, the content of sodium chloride in the cooked green soybean is 3.5% by weight or less based on the total weight of the cooked green soybean.
[0008]
That is, the present inventors provide a method for obtaining a food product having a flavor and color tone of freshly boiled green soybeans even when subjected to severe heat and pressure sterilization such as retort sterilization without providing a special process. Study was carried out.
As a result, they recalled using green soybeans rather than raw yellow soybeans with mochi, commonly known as green soybeans. As a result of various studies focusing on the size of green soybean, it was found that the quality of the final product, such as flavor and appearance, was greatly influenced by the size of green soybean. Therefore, as a result of further investigation, when using a small green soybean having a maximum particle size of 15.5 mm or less, surprisingly, the flavor and texture of freshly boiled green soybeans even after severe heat and pressure sterilization And the present invention has been reached.
More preferably, the content of sodium chloride in the cooked green soybean is 3.5% by weight or less in the total weight of the cooked green soybean, so that even if it is directly pinched and eaten, fingers are not sticky and excellent in continuous feeding. I found out.
[0009]
DETAILED DESCRIPTION OF THE INVENTION
Next, the present invention will be described in detail.
The cooked green soybeans in a sealed container of green soybean flavor of the present invention are those in which green soybeans are filled and sealed in a heat-resistant container and sterilized, and the longest particle size of the cooked soybeans is 15.5 mm or less.
[0010]
First, green soybeans as raw materials are classified as green soybeans in terms of seed coat color among beans (seed) belonging to the leguminous soybean genus. In particular, Chinese green soybeans with medium protein and lipid are good in that they exhibit a boiled green soybean-like flavor and appearance after heat and pressure sterilization.
Examples of green soybeans include raw green soybeans and dry green soybeans (water content of about 12-14%), and dry green soybeans are preferable in terms of preventing quality variations.
[0011]
As for the size of the cooked green soybean according to the present invention, when the longest particle size is 15.5 mm or less, a good texture and flavor are obtained and the appearance is maintained. The longest particle diameter refers to L which is the length in the longitudinal direction of the cooked
In addition, the longest particle diameter of 15.5 mm or less in the present invention means that the number of grains having a longest particle diameter of 15.5 mm or less is 80% or more in the total number of cooked green soybeans. Preferably, the number of grains having a longest particle diameter of 12.0 to 15.0 mm is 80% or more, and more preferably the number of grains having a longest particle diameter of 12.5 to 14.5 mm is 90% or more. In addition to being able to obtain a flavor and appearance, it is preferable in that the mixing ratio of hard defective beans that are not boiled even when cooked is called stone beans is reduced.
[0012]
Next, the cooked green soybean according to the present invention preferably contains a seasoning material in terms of flavor.
The seasoning material is not particularly limited as long as it is generally used, and examples thereof include salty seasonings such as salt and soy sauce, seasonings such as dairy products, fats and oils, and sour seasonings. Among these, salt is particularly preferable in that the flavor of the material is utilized.
Examples of the salt include seawater-derived salts (Ako salt, deep sea water salt, etc.), rock salt, salt lake-derived salt, sun-burned salt, natural-heated salt, refined salt, etc. Use it. In particular, sun-burned salt is preferable in terms of producing an edamame-like flavor.
The seasoning material is directly set by hand so that the content of sodium chloride is preferably 3.5% by weight or less, more preferably 0.5 to 3.0% by weight, based on the total weight of cooked green soybeans. It is desirable in that it prevents stickiness when pinched, has excellent continuity and good flavor.
[0013]
The seasoning material may contain an auxiliary material. Examples of the auxiliary material include an emulsifier, a pH adjuster, a gelling agent, a colorant, and the like, which may be appropriately selected and used.
In addition, although content of an auxiliary material is based also on the kind, it is desirable from the point which prevents the influence of flavor, texture, and color tone of the green soybean after cooking to be 10% or less of the whole seasoning material weight. . Particularly preferably, it is desirable to make the seasoning with only salt without using any auxiliary materials from the viewpoint of maintaining a freshly boiled green soybean-like flavor, maintaining the appearance, and preventing stickiness.
[0014]
Next, the cooked green soybeans in a sealed container of the edamame flavor of the present invention are produced, for example, as follows.
First, green soybeans as raw materials are selected and defective products and foreign substances are removed.
Here, when using fresh green soybeans, the size hardly changes even after cooking, so the selection standard may be set to 15.5 mm or less.
When dry green soybean is used, the longest particle size in the dry state is preferably 80% or more, more preferably 6.0 to 7.5 mm, and even more preferably 6.3 to 7.7. Selection so that the number of 3 mm grains is 90% or more is desirable in that it is easy to adjust the longest particle size of cooked green soybean in the final product to a specific range.
[0015]
Next, in the case of fresh green soybeans, the process proceeds to the cooking process.
When dry green soybean is used, it is first swollen with water or the like in advance. The swelling condition is such that the weight of the green soybean after swelling is 2.2 times or more with respect to the dry
[0016]
Subsequently, the green soybean having a predetermined swelling ratio is lifted together with the metal candy, preferably drained and subjected to surface drying.
By draining, it is preferable in that the conditions of the drying step described later can be relaxed. Examples of the method include centrifugation and leaving on a wire mesh for a certain period of time.
The above draining may be performed to such an extent that water drops do not fall.
[0017]
The above drying conditions can reduce stickiness on the surface of green soybeans by reducing the moisture content on the surface of the green soybeans after swelling, preferably 2 to 15% by weight, more preferably 5 to 10% by weight, and improve the quality of the green soybeans. It is preferable in that it can be held.
Examples of the drying method include fluid drying, microwave heating, vacuum freeze drying, sun drying, and natural heat drying. Among these, fluid drying is particularly preferable in terms of easy adjustment of water content. Specifically, in the case of fluid drying, warm air of about 50 ° C. may be applied at a wind speed of 10 m / second for about 4 minutes.
[0018]
Next, the seasoning material is preferably added to the green soybean or the fresh green soybean that has undergone the above-described process.
Examples of the method of addition include direct application to green soybean, immersion of green soybean in a seasoning material solution, and spraying of the solution. In addition, the addition of the seasoning material is not limited to before filling the sealed container in the next step, but may be after filling the sealed container. Preferably, in any method, the seasoning material may be applied substantially uniformly.
[0019]
Subsequently, the green soybean is filled and sealed in a sealed container, and is heat-pressurized and sterilized to obtain cooked green soybean in a sealed container with a green soybean flavor of the present invention. In the present invention, other beans and vegetables may be accommodated together with green soybeans.
The sealed container may be appropriately selected from heat resistant retort pouches, cans, bottles and the like.
[0020]
As for the sterilization method, retort sterilization is preferable from the viewpoint of long-term storage.
The sterilization conditions are preferably 120 to 123 ° C. for 15 to 40 minutes, more preferably 121.1 ° C. for 20 to 35 minutes (F0 value of 15.0 or less). It is preferable in that the quality degradation of green soybeans is minimized.
[0021]
Cooked green soybeans in a sealed container of edamame flavor obtained in this way has a texture and flavor with a characteristic hardness (crisp) like boiled edamame, and may be eaten as it is, or You may use as cooking ingredients, such as salads.
[0022]
【The invention's effect】
As described above, the cooked green soybeans in a sealed container of green soybean flavor of the present invention has a specific range of the longest particle size of the cooked green soybeans, and thus when subjected to heat and pressure sterilization without providing a special process. Even if it exists, the appearance, flavor, and texture of freshly boiled green soybeans are brought out, and the original grain shape and color tone of green soybean are maintained. Therefore, it is a food that does not get tired even if a plurality of grains are eaten at once.
Moreover, according to this invention, quality, such as the said external appearance, flavor, and texture, is maintained even after long-term storage.
Moreover, according to this invention, it can prepare using the conventional manufacturing apparatus and does not require a complicated apparatus structure.
[0023]
【Example】
Next, an example is given and it demonstrates concretely.
[0024]
<Examples 1-8, Comparative Example 1>
Foreign matter and defective green soybeans were visually selected and removed from 5 kg of each dry green soybean having the longest particle size shown in Table 1.
Next, after being housed in a metal net-shaped cocoon and immersed in a water bath with flowing water, the swelling ratio (the weight of green soybean after swelling ÷ the original weight of green soybean) is swollen to 2.2 times. Then, the kite was pulled up and left as it was for 30 minutes to drain the water. Next, after measuring the mixing ratio of stone beans (number of generated beans of soybeans / total number of soybeans of 5 kg of green soybeans × 100 (%)), using a warm air dryer, the wind speed was 10 m / second under the condition of 50 ° C. The water content on the surface of green soybeans was reduced by 6% by drying, and seasonings shown in Table 1 were applied and seasoned.
Then, 60 g of the green soybean was filled in a retort pouch (10 × 15 cm), and sterilized by retort at 123 ° C. for 30 minutes to obtain a cooked green soybean in a sealed container with a green soybean flavor .
[0025]
About the cooked green soybeans in a sealed container with the edamame-flavored flavor, 20 professional panelists evaluated the flavor, texture, appearance, and stickiness by sensory evaluation.
The results are also shown in Table 1.
[0026]
[Table 1]
From the results shown in Table 1, the examples were good with a freshly boiled green soybean-like flavor, texture and appearance. In addition, Examples 1, 2, 3, 5, 7, and 8 were excellent in continuous feeding because they were not sticky even if they were eaten in one hand (60 g) while being squeezed in one hand. On the other hand, the comparative example had a strong soybean odor, was inferior in green soybean flavor, had a texture similar to sugar beet like boiled beans, and had a poor appearance.
[Brief description of the drawings]
FIG. 1 is an explanatory diagram showing an example of cooked green soybean of the present invention.
[Explanation of symbols]
1 Cooking green soybean L Longest particle size
Claims (2)
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