JP5633675B2 - Quality retainer and its use - Google Patents

Description

  The present invention relates to a quality maintaining agent and use thereof.

  In processed foods that use wheat flour as a raw material, it is important from the standpoint of maintaining commercial value to maintain the quality at the time of manufacture during the storage period. One of the important qualities in processed foods of wheat flour is the yellowish color caused by lutein, a kind of carotenoid contained in wheat. For example, the higher the lutein content and the more yellowish the pasta, the higher the commercial value, and the bright yellowness in udon leads to a high quality evaluation. In recent years, lutein has been reported to prevent eye diseases such as age-related macular degeneration, and has attracted attention as a functional substance. Therefore, maintaining the yellowness of processed foods using wheat flour as a raw material also indicates that it is a functional food that exhibits the physiological activity of lutein, which is very important in terms of adding value to products. . However, since this yellowish color fades over time due to the progress of the decomposition of lutein after food production, the development of some kind of quality maintaining means has been expected.

  There have been various reports on quality maintenance technology for processed foods made from wheat flour. For example, Patent Document 1 (Japanese Patent Application Laid-Open No. 8-140605) describes that the generation of specs and color tone deterioration of flour and flour products can be prevented by adding and blending ferulic acid to the flour. Moreover, in patent document 2 (Unexamined-Japanese-Patent No. 2004-173508), after adding a lipoxygenase to doughs, such as flour, and improving a hue (bleaching), a lipoxygenase inhibitor is added and a time-dependent discoloration is prevented. Is described.

JP-A-8-140605 JP 2004-173508 A

  However, the techniques described in Patent Document 1 and Patent Document 2 are techniques for maintaining whiteness rather than yellowness of processed foods using wheat flour as a raw material. It is not a technology related to maintenance. In addition, these techniques pay particular attention to the color of processed foods made from wheat flour, and did not comprehensively consider the preservability and properties of processed foods made from wheat flour.

  The present invention is a technique for maintaining the quality of processed foods made from wheat flour, that is, a technique for maintaining or maintaining the quality during production for a long period of time. The purpose is to provide technology for improving the shelf life through adjustment.

  The inventors of the present invention have made extensive studies to achieve the above object. In the process, the lipoxygenase originally contained in the wheat flour retains its activity even after heating by the pH adjuster that is usually added during food production. As a result, the decomposition of the pigment component lutein is promoted and the yellow color of the processed food is increased. The knowledge that only the fading was caused was obtained. As a result of repeated trial and error, the combination of the specific acid of the pH adjusting agent and the fading inhibiting component effectively suppresses fading while maintaining the preservability of processed foods made from flour. The present inventors have found that a high-quality processed food can be obtained and have reached the present invention.

The present invention provides the following [1] to [7].
[1] One or more acid components selected from phosphoric acid, acetic acid, fumaric acid, malic acid, succinic acid, citric acid, tartaric acid, lactic acid, adipic acid, and salts thereof, and a fading inhibiting component A quality preservation agent for processed foods containing wheat flour as a raw material.
[2] The quality-preserving agent according to [1], wherein the wheat flour is wheat flour having a total lutein content of 0.2 μg / 100 mg or more.
[3] The fading inhibiting component is one or more components selected from ferulic acid, caffeic acid, chlorogenic acid, rice bran oil extract, ascorbic acid, sodium ascorbate, catechin and tocopherol, [1] or [2].
[4] The quality maintaining agent according to any one of [1] to [3], wherein the processed food is boiled noodle or raw noodle.
[5] One or more acid components selected from phosphoric acid, acetic acid, fumaric acid, malic acid, succinic acid, citric acid, tartaric acid, lactic acid, adipic acid, and salts thereof, and a fading inhibiting component To maintain the quality of processed foods made from wheat flour.
[6] One or more acid components selected from phosphoric acid, acetic acid, fumaric acid, malic acid, succinic acid, citric acid, tartaric acid, lactic acid, adipic acid, and salts thereof as a raw material containing wheat flour And a process for producing processed foods using flour as a raw material, wherein a fading inhibiting component is added.
[7] One or more acid components selected from phosphoric acid, acetic acid, fumaric acid, malic acid, succinic acid, citric acid, tartaric acid, lactic acid, adipic acid, and salts thereof, and a fading inhibiting component Processed foods made from flour.

  ADVANTAGE OF THE INVENTION According to this invention, the quality of the processed food which uses wheat flour as a raw material, especially the original yellowness of wheat can be hold | maintained, and the processed food with high commercial value can be provided.

1-1 is a graph showing the change over time of the a * values of Example 1, Example 2, Comparative Example 1 and Comparative Example 2. FIG. FIG. 1-2 is a graph showing temporal changes in b * values of Example 1, Example 2, Comparative Example 1, and Comparative Example 2. FIG. 2-1 is a graph showing changes over time in the a * values of Example 3, Example 4, Comparative Example 1, and Comparative Example 2. FIG. 2-2 is a graph showing changes over time in the b * values of Example 3, Example 4, Comparative Example 1, and Comparative Example 2. FIG. 3A is a graph showing changes over time in the a * values of Example 18, Comparative Example 1 and Comparative Example 2. FIG. 3-2 is a graph showing the change over time in the b * values of Example 18, Comparative Example 1 and Comparative Example 2.

  The object of the present invention is a processed food made from wheat flour (powder obtained by milling wheat or the like). The processed food made from wheat flour is food obtained by processing a raw material containing wheat flour. Specific examples include raw noodles, boiled noodles, dry noodles, instant noodles, macaroni, bread, biscuits, premixes, bread crumbs, wheat starch, flour paste, and rice cakes. Among these, foods obtained through a step of shaping water by adding water to the flour and a step of heating (boil and steam) are preferable, and boiled noodles and steamed noodles are more preferable. Boiled noodles include udon, Chinese noodles, and Japanese soba noodles, and any of them can be targeted in the present invention.

  The present invention is directed to a processed food of flour having a total lutein content of 0.2 μg / 100 mg or more, preferably 0.21 / 100 mg or more, more preferably 0.22 μg / 100 mg or more of the processed food of flour. A more remarkable effect can be exhibited. As the wheat flour of 0.2 μg / 100 mg or more, the variety “Ayahikari” single flour (generally 0.26-0.37 μg / 100 mg), “Ayahikari” blended powder and “domestic wheat blended flour ( Those containing 30% or more of “Ayahikari”, for example, “Ayahikari” and “Hokushin” blended powder (including 60% or more of Ayahikari) (generally 0.22 to 0.24 μg / 100 mg) Among them, “Ayahikari” single flour, a single flour containing an equivalent total lutein content, and a single flour blend containing a total lutein content equivalent to “Ayahikari” single item are more preferable.

  The total lutein content of wheat flour refers to the total amount of lutein, lutein monoester and lutein diester. It can be analyzed by a spectrophotometer or the like. The spectrophotometer analysis procedures and conditions are described in the method of Kaneko et al. , 59, (1995) 1-4). That is, a water-saturated butanol extract of wheat flour is prepared, and the absorbance at 449 nm is measured. The total lutein content can be calculated from the absorbance 2.336 of a 1 mg / 100 ml solution of lutein.

  In addition, it cannot be overemphasized that the raw material of processed food may contain foodstuffs other than wheat flour. Examples of raw materials other than wheat flour include rice flour and barley flour, etc .; corn starch, tapioca starch and other starches; water, citrus; and other additives. Examples of such other additives include sodium chloride, thickening polysaccharides (eg, gluten, egg white, carrageenan, guar gum, tamarind gum, pectin, etc.), antioxidants, preservatives, pigments, and fragrances.

  In the present invention, maintaining quality means maintaining or maintaining the original quality as it is. Examples of quality preservation include improved shelf life. More specifically, the original color tone (yellowishness) of wheat flour during storage (prevents fading) and shelf life (safety in terms of hygiene) ).

  In the present invention, the color tone retention effect can be evaluated from color tone measurement and visual hue. That is, for example, by using a color difference meter (for example, manufactured by Minolta), L *, a * value, and b * value of processed foods made from wheat flour are measured over time, and the degree of change of each measured value is considered. At the same time, the change in color tone is observed with the naked eye immediately after the production and after storage for a certain period. At the time of measurement, processed foods made from wheat flour are generally faded with the elapsed time after production and a color retention effect within the expiration date is required. In the case, it is preferable to make 2 to 3 times between about 3 days of production and about 5 days for raw noodles. The storage conditions may be a constant temperature (for example, 5 to 15 ° C.) and a constant humidity (for example, 30% to 50%). Moreover, what is necessary is just to judge visually the change of the color tone of the said processed food immediately after manufacture and after a fixed period storage. In the color tone measurement, b * is an index of yellowishness, and it is determined that the yellowness becomes stronger as the value increases. The L * value is an index of brightness, and it is determined that the color becomes brighter as the value increases. The a * value is an index of redness, and it is determined that the redness becomes stronger as the value increases.

  In the present invention, “shelf life” can be evaluated based on whether or not the pH of the processed food is in the acid range (usually 5 or less). In addition, the minimum of pH is 4 or more normally, Preferably it is 4.4 or more. The measurement of pH can be performed by conventional means, and examples thereof include the methods of Examples.

  The “property” of the food can be evaluated by measuring the yield when the processed food is boiled noodles. If the pH drops more than necessary, boiledness becomes noticeable and the noodles become rough, causing a decrease in texture. The yield is the weight ratio of boiled noodles to the weight of raw noodles before being boiled, and can be calculated by the method of the example, for example.

  In the present invention, an acid component and a fading inhibiting component are used in maintaining the quality of processed foods made from wheat flour.

  The acid component is one or more selected from phosphoric acid, acetic acid, fumaric acid, malic acid, succinic acid, citric acid, tartaric acid, lactic acid, adipic acid, and salts thereof. Examples of the salt include metal salts (for example, calcium salt, magnesium salt, potassium salt, sodium salt, etc.), ammonium salt and the like. As the acid component, fumaric acid or a salt thereof is preferable. As the acid component, a commercial product formulated as a pH adjuster or the like can also be used.

  A fading inhibiting component is a component that inhibits fading of processed foods made from wheat flour. The suppression of fading by the fading suppression component can be evaluated in the same manner as the evaluation method described in the above-described color tone retention effect (that is, color tone measurement and visual observation). Representative examples of the fading-inhibiting component include those that exhibit lipoxygenase activity inhibition and / or antioxidant properties. That is, the “fading inhibiting component” can be rephrased as a lipoxygenase activity inhibiting component and / or an antioxidant component. The inhibition of lipoxygenase activity includes both direct inhibition and indirect inhibition of lipoxygenase activity (for example, elimination of free radicals generated by lipoxygenase).

  Examples of the fading inhibiting component include ferulic acid, caffeic acid, chlorogenic acid, ascorbic acid, sodium ascorbate, catechin and tocopherol. The compound of the specific example does not need to be a pure purified product, and may be used in a state where other components are mixed like a plant extract. Examples of plant extracts containing ferulic acid include rice bran oil extract. The rice bran oil extract is obtained by extracting with ethanol from an unsaponifiable matter of rice bran oil obtained from seeds of rice (Olyza sativa LINE).

  Of these, ferulic acid and rice bran oil extract are preferable, and ferulic acid is more preferable as a fading-inhibiting component because it can impart other functions such as antioxidant properties to processed foods made from wheat flour.

  The amount of the acid component added to the processed food made from wheat flour is not particularly limited, but the lower limit is preferably 0.1 parts by weight or more and more preferably 0.2 parts by weight or more with respect to 100 parts by weight of flour. More preferred. If it is less than the above lower limit, a sufficient effect may not be obtained. The upper limit is preferably 1 part by weight or less, more preferably 0.5 parts by weight or less with respect to 100 parts by weight of flour. If the above upper limit is exceeded, the properties of processed foods made from wheat flour may be affected.

  Although the addition amount of the fading inhibiting component with respect to the processed food made from wheat flour is not particularly limited, it is preferably 0.0025 parts by weight or more and more preferably 0.01 parts by weight or more with respect to 100 parts by weight of flour. preferable. If it is less than the above lower limit, a sufficient effect may not be obtained. The upper limit is preferably 0.1 parts by weight or less and more preferably 0.01 parts by weight or less with respect to 100 parts by weight of flour. If the above upper limit is exceeded, the flavor of the noodles may be affected.

  The mixing ratio of the acid component and the fading inhibiting component is preferably 1: 0.0025 to 0.1: 0.1, more preferably 0.5: 0.01 to 0.2: 0.05. preferable. The effect of this invention is notably exhibited as it is the said range.

  The addition timing and addition method of the acid component and the fading inhibiting component are not particularly limited. About the time to add, it is preferable to knead with the flour which is a raw material, and other raw materials. As for the method of addition, the acid component and the fading inhibiting component can be added simultaneously, or either one can be added first and the other can be added later. Further, the acid component and the fading inhibiting component may be added all at once, or may be divided and added several times. Moreover, you may add an acid component and a fading suppression component to wheat flour in the state previously melt | dissolved in water.

  In the present invention, the acid component and the fading inhibiting component are used in order to maintain the quality of processed foods made from wheat flour. For example, it can be used as a quality-preserving agent (composition for maintaining quality) for processed foods using wheat flour as a raw material, using the acid component and the fading-inhibiting component as active ingredients. It is also possible to prepare the acid component and the fading-inhibiting component separately and add them at the same time or in a timely manner in any of the production processes of processed foods using wheat flour as a raw material. Furthermore, it is also possible to mix the said acid component and a fading inhibiting component with the flour etc. which are the raw materials of processed food, and to utilize it as a wheat processed food raw material composition. And the processed food which uses the above-mentioned acid component and a fading suppression component and which uses wheat flour as a raw material is expected to have a high market value as a processed food that maintains its original quality.

  The production of processed foods using wheat flour as the raw material may be the same as that of general processed foods of wheat except that the acid component and the fading-inhibiting component are added in any of the manufacturing processes.

Examples 1-4
1) Production of raw noodles Boiled noodles were produced by the following procedure.
As a raw material, with respect to 100 g of wheat flour (blended powder containing 60% of Ayahikari wheat flour), 3.2% by weight of salt and a commercially available fumaric acid preparation as a pH adjuster (National Corporation: Mencoat, 20% by weight of fumaric acid) 1% by weight, 0.05% by weight of ferulic acid (Example 1), 0.05% by weight of ascorbic acid (Example 2) and 0.025% by weight of ferulic acid (Example 3) ) And 0.01% by weight of ferulic acid (Example 4) were added. The amount of water added was 38% by weight.

  The raw material was subjected to a vertical mixer (manufactured by Can Tho), watered at low speed, and then mixed for 4 minutes at medium and high speed. Compounded twice with a roll gap of 4 mm, rolled to 2.5 mm, and then cut into a width of 3 mm with a number 10 square cutting blade to produce raw noodles. When used as a raw noodle, it was stored in a refrigerator at 5 ° C.

2) Production of boiled noodles 300 ml of distilled water was used for boiled water, and 10 g of raw noodles were boiled for 8 minutes. After water cooling for 30 seconds under running water, the water was cut off, covered with a plastic film, and stored in a refrigerator at 5 ° C.

Examples 5 to 8
Instead of ferulic acid as a fading component, 0.05% by weight of caffeic acid (Example 5), chlorogenic acid (Example 6), catechin (Example 7) and tocopherol (Example 8) were added. Boiled noodles were produced in the same manner as in Example 1.

Reference Example 9 and Examples 10 to 16
Instead of the fumaric acid preparation as a pH adjuster, phosphoric acid ( Reference Example 9), acetic acid (Example 10), fumaric acid (Example 11), malic acid (Example 12), succinic acid (Example 13), Boiled noodles were produced in the same manner as in Example 1 except that 0.25% by weight of citric acid (Example 14), tartaric acid (Example 15) and lactic acid (Example 16) were used.

Comparative Example 1
Noodle making was carried out under the same conditions as in Example 1 except that the pH adjuster and the fading inhibiting component were not added.

Comparative Example 2
Noodle making was performed under the same conditions as in Example 1 except that no fading inhibiting component was added.

Comparative Example 3 to Comparative Example 10
Instead of the fumaric acid preparation as a pH adjuster, phosphoric acid (Comparative Example 3), acetic acid (Comparative Example 4), fumaric acid (Comparative Example 5), malic acid (Comparative Example 6), succinic acid (Comparative Example 7), Boiled noodles were produced in the same manner as in Comparative Example 2, except that 0.25% by weight of citric acid (Comparative Example 8), tartaric acid (Comparative Example 9) and lactic acid (Comparative Example 10) were used.

Example 17
Boiled noodles are produced in the same manner as in Example 1 except that instead of the blend flour containing 60% of Ayahikari flour as raw material flour, sora flour with a total lutein amount of 0.37 μg / 100 mg is used. did.

Comparative Example 11
Boiled noodles are produced in the same manner as Comparative Example 1 except that instead of the blend flour containing 60% of Ayahikari flour as raw material flour, sora flour with a total lutein amount of 0.37 μg / 100 mg is used. did.

Comparative Example 12
Boiled noodles are produced in the same manner as in Comparative Example 2 except that instead of the blend flour containing 60% of Ayahikari flour as raw material flour, sora flour with a total lutein amount of 0.37 μg / 100 mg is used. did.

Example 18
In Example 1, the steps up to rolling were similarly performed using the same raw materials except that the addition amount of the fumaric acid preparation was changed to 0.75% by weight. Thereafter, the noodle strip before being cut with a No. 10 square cutting blade was placed in a polyfilm bag and stored at 5 ° C.

Evaluation (1): Total Lutein Content of Wheat Flour The total lutein content of the wheat flour used in the examples was determined by the method of Kaneko et al. (Kaneko, S., Nagamine, T. and Yamada, T .: Evaluation of Endosperm The Storage of Heat Seeds, Biosci. Biotech. Biochem., 59, (1995) 1-4). A water saturated butanol extract of wheat flour is prepared and the absorbance at 449 nm is measured. The total lutein content can be calculated from the absorbance 2.336 of a 1 mg / 100 ml solution of lutein.

  As a result, the total lutein content in the wheat flour Ayahikari blend was 0.22 to 0.24 μg / 100 mg, Ayahikari alone was 0.26 to 0.37 μg / 100 mg, and Sato Sora alone was 0.34 to 0.37 μg. / 100 mg was found.

Evaluation (2): Color measurement of noodles (color value L * a * b * value and visual observation)
Immediately after the production of boiled noodles and after 1 to 5 days, each boiled noodle was cut to obtain a 15 mm long piece. Six to seven pieces (one sample) were packed in a plastic container, and the color measurement part was lightly pressed against a color difference meter (manufactured by Minolta) to measure L * value, a * value and b * value. The larger the value of a * value and b * value, the stronger the redness and yellowness, respectively. In boiled noodles, yellowing fading became prominent when the b * value was 7 or less. The color was measured three times for each sample, and three samples were measured for each boiled noodle. In addition, visual observation of the above sample was also performed, and one observer observed “++” for a strong yellowish color, “+” for a yellowish color, “−” for a white fading color, and a whiter color. The fading was determined as “−−”.

Evaluation (3): pH measurement of noodles 45 ml of distilled water was added to 5 g of boiled noodles immediately after production, and the mixture was allowed to stand for 30 minutes after homogenization, and measured by a measuring means using an electrode-type pH meter.

Evaluation (4): Yield of boiled noodles As the yield of noodles, the weight ratio of boiled noodles to the weight of raw noodles was measured. That is, boiled noodles were boiled for a predetermined time (about 8 minutes) under running water, then the weight of boiled noodles was measured immediately after the water was drained, and the weight ratio of boiled noodles to the weight of raw noodles was calculated.

  Changes over time in the a * value and b * value of Example 1, Example 2, Comparative Example 1 and Comparative Example 2 are shown in FIGS. 1-1 and 1-2. Similarly, changes over time in the a * value and b * value of Example 3, Example 4, Comparative Example 1, and Comparative Example 2 are shown in FIGS. 2-1 and 2-2.

  From the results of FIGS. 1-1 and 1-2, the combination of the fumaric acid preparation, ferulic acid and ascorbic acid effectively prevents fading of processed foods made from wheat flour. It became clear that it was useful as an active ingredient of a retention agent. In addition, from the results of FIGS. 2-1 and 2-2, it is clear that the effect of ferulic acid added is 0.025% by weight or more for 5 days or more and 0.01% by weight for 3 days with respect to the flour. It became.

  About Example 1 and Examples 5-8, the measurement result of the color tone 3 days after a boil and the result of observation (hue) by visual observation, pH and yield of boiled noodles are shown in Table 1.

(Footnote in Table 1)
+: Yellowish −: White fading −—White fading%: Weight%

  From the results in Table 1, it was revealed that a combination with a fumaric acid preparation was useful as an active ingredient of a quality-preserving agent in caffeic acid, chlorogenic acid, catechin and tocopherol instead of ferulic acid.

About Example 1, Reference Example 9, Examples 10 to 16, and Comparative Examples 1 to 10, the measurement results of color tone on the third day after boiled and the results of visual observation (hue), the pH and yield of boiled noodles 2 and Table 3.

(Footnote in Table 1)
+: Yellowish present −: White fading −−: White fading%: Weight%

(Footnote in Table 3)
+: Yellowish present −: White fading −−: White fading%: Weight%

From the results of Tables 2 and 3, the following can be understood. First, as in Example 1, Reference Example 9 and Examples 10 to 16, the combination of fumaric acid preparations and various acids and ferulic acid effectively prevents fading of processed foods made from wheat flour and maintains quality. It became clear that it was useful as an active ingredient. On the other hand, as in Comparative Example 1, when the various acids in the fumaric acid preparation were not added, the target pH of the processed food was not obtained. Furthermore, fading of processed foods became clear when only the fumaric acid preparations as in Comparative Examples 2 to 10 and various acids were added. Moreover, the yield of the noodles of Examples 1 to 17 was not inferior to that of Comparative Example 2, and there was no particular problem with the flavor during storage.

  Table 4 shows the results of various measurements performed on the boiled noodles of Example 17, Comparative Example 11 and Comparative Example 12 in the same manner as in Example 1.

(Footnote in Table 4)
++: Strongly yellowish ＋: Yellowish − −: Fading white −−: Fading whiter%: Weight%

  From the results of Table 4, it is clear that the combination of fumaric acid preparation and ferulic acid effectively prevents fading of processed foods using wheat flour as a raw material flour, as well as maintaining the quality of the raw food. It became clear that it was useful as an active ingredient.

Evaluation (5): Color measurement of raw noodles The noodle band of Example 18 and the noodle band before cutting the raw noodles in Comparative Example 1 and Comparative Example 2 (as in Example 18, put in a polyfilm bag at 5 ° C. The stored one) was taken out after 2 days and 7 days, and colorimetry was performed with a color difference meter (manufactured by Minolta) in the same manner as in the evaluation (2). Changes over time in the a * value and b * value of Example 18 and Comparative Examples 1 and 2 are shown in FIGS. 3-1 and 3-2.

  From the results of FIGS. 3-1 and 3-2, it has been clarified that the combination of the fumaric acid preparation and ferulic acid has an effect of suppressing fading even in raw noodles among processed foods using wheat flour as a raw material. .

Claims (6)

One or more acid components selected from acetic acid, fumaric acid, malic acid, succinic acid, citric acid, tartaric acid, lactic acid, and adipic acid and their salts, ferulic acid, caffeic acid, chlorogenic acid, Processed food made from wheat flour having a total lutein content of 0.21 μg / 100 mg or more, comprising one or two or more fading-inhibiting ingredients selected from rice bran oil extract, ascorbic acid, sodium ascorbate, catechin and tocopherol A quality-preserving agent that retains the original yellowness of flour . The quality preservation agent according to claim 1, wherein the processed food is udon.   The quality preservation agent according to claim 1 or 2, wherein the processed food is boiled noodle or raw noodle. One or more acid components selected from acetic acid, fumaric acid, malic acid, succinic acid, citric acid, tartaric acid, lactic acid, and adipic acid and their salts, ferulic acid, caffeic acid, chlorogenic acid, One or more fading-inhibiting ingredients selected from rice bran oil extract, ascorbic acid, sodium ascorbate, catechin and tocopherol, and a processed food made from wheat flour having a total lutein content of 0.21 μg / 100 mg or more A method to preserve the original yellowness of flour by adding it to the raw material . The raw total lutein content comprises more flour 0.21μg / 100mg, acetic, fumaric acid, malic acid, succinic acid, citric acid, tartaric acid, lactic acid, and adipic acid, and one selected from a salt thereof or Adding one or more acid components and one or more fading inhibiting components selected from ferulic acid, caffeic acid, chlorogenic acid, rice bran oil extract, ascorbic acid, sodium ascorbate, catechin and tocopherol , A process for producing processed foods made from wheat flour that retains the original yellowness of wheat flour . Processed food in which the original yellowness of flour containing the flour having a total lutein content of 0.21 μg / 100 mg or more and the quality-preserving agent according to claim 1 is retained as a raw material.

Images