KR101627075B1 - Method for preparing cookies comprising edible insect and cookies thereby - Google Patents

Abstract

The present invention relates to a method for making cookies comprising edible insects and cookies made thereby, wherein the cookies have no flavor distinctive to insects and contain nutritional components of insects additionally. More specifically, the cookies are made by comprising: a first step for mixing edible insects and honey, followed by aging for 10-15 hours, thereby preparing a first paste; a second step for further mixing the first paste with a powder and egg, followed by aging for 6-8 hours, thereby preparing a second paste; a third step for further mixing the second paste with brown sugar and egg with stirring, followed by further mixing with butter, weak flour, and an almond powder, which are stored at room temperature, thereby preparing a third paste; a fourth step for aging the third paste in an aging refrigeration room at 1-4°C for 6-8 hours; and a baking step for baking the third paste, which has been aged in the fourth step, at 170-200°C for 13-17 minutes. The cookies contain 20-30 parts by weight of butter, 10-20 parts by weight of brown sugar, 5-10 parts by weight of egg, 40-50 parts by weight of weak flour, 0.2-0.8 parts by weight of a powder, 5-10 parts by weight of an almond powder, 0.5-1.0 parts by weight of an edible insect powder, and 2-5 parts by weight of honey.

Description

METHOD FOR PREPARING COOKIES COMPRISING EDIBLE INSECT AND COOKIES THEREBY BACKGROUND OF THE INVENTION 1. Field of the Invention [0001]

The present invention relates to a method for producing a cookie comprising an edible insect, and a cookie produced thereby.

In general, sweets are consumed by children's snacks and adult snacks. Such sweets include potato chips, sweet potato chips, and onion chips. In recent years, attempts have been made to provide mushrooms, vegetables, fruits, and the like in a form that can be readily ingested such as a general snack food. Such an example is disclosed in Korean Patent Registration No. 10-0121305 entitled " Process for producing snack foods by hot water treatment ".

However, the oiled cooked confectionery has a high calorie content, a high fat content and a lack of nutrients. Particularly, when children eat such hot-sweets, they can easily become childhood obesity and lack nutrients such as calcium, which may not be helpful for growth and development.

On the other hand, after the United Nations report on insects as food in 2013, businesses, restaurants and farms are making food for insects. The report explained that insects are cold, which means they consume less calories than chickens or cows and are less environmentally beneficial because they consume less food. Insects can also eat wastes that are difficult or impossible for mammals to digest. About one-quarter of the world's greenhouse gas emissions come from agriculture, and livestock feed crops account for a large share of agriculture. Therefore, there is a possibility that small insects can greatly help prevent climate change. Moreover, insects are also nutritious and a good source of protein. According to Jarod Goldin, founder of Next Millennium Farms, insects have been found to contain Omega 3 and 6 in almost perfect proportions, according to several studies. According to the World Food Program (WFP), insects are rich in iron.

Accordingly, the inventors of the present invention have focused on the above-described technology and prepared cookies containing edible insect powder, but also removing insect peculiar flavor and nutrition of insects.

Accordingly, it is a technical object of the present invention to provide a method for producing a confectionery including edible insect powder.

Another object of the present invention is to provide a cookie produced by the above method.

According to one aspect of the present invention,

 The present invention relates to a method for preparing a first kneaded product by mixing edible insects and honey, and aging the kneaded product for 10 to 15 hours to prepare a first kneaded product;

A second step of further mixing the powder and the egg with the first kneaded product, and aging the mixture for 6 to 8 hours to produce a second kneaded product;

A third step of mixing the second kneaded product with a further mixture of the yellow sugar and the egg, further mixing the butter, the ground powder and the almond powder stored at room temperature to produce a third kneaded product;

A fourth step of aging the third batter in a fermentation refrigerating chamber at 1 to 4 DEG C for 6 to 8 hours; and

And baking the third kneaded product aged in the fourth step at 170 to 200 DEG C for 13 to 17 minutes to prepare a cake,

Wherein the cookie comprises 20 to 30 parts by weight of butter, 10 to 20 parts by weight of a sulfur sugar, 5 to 10 parts by weight of an egg, 40 to 50 parts by weight of a powder, 0.2 to 0.8 parts by weight of a baking powder, 5 to 10 parts by weight of an almond powder, 0.5 to 1.0 part by weight of the powder and 2 to 5 parts by weight of the honey.

In the present invention, the third step may be performed by mixing rice flour instead of the pulverized powder.

Further, in the present invention, in the third step, the second batter is further mixed with a mixture of a yellow sugar and an egg, and then the butter, the ground powder and the almond powder stored at room temperature, the vegetable fruit juice powder and the pupa powder 20 to 30 parts by weight of butter, 10 to 20 parts by weight of sulfur sugar, 5 to 10 parts by weight of egg, 40 to 50 parts by weight of powder, 0.2 to 0.8 part by weight of powder, 5 to 10 parts by weight of almond powder, 0.5 to 1.0 part by weight of edible insect powder, 2 to 5 parts by weight of honey, 1.0 to 3.0 parts by weight of vegetable fruit juice powder and 0.5 to 1.0 part by weight of pupa powder.

At this time, the vegetable fruit juice powder may be prepared by including cabbage, carrot, broccoli, tomato, apple, and banana in a weight ratio of 1: 1: 1: 2: 2: 2,

(1) preparing a vegetable mixture consisting of cabbage, carrot, broccoli and tomato, and a fruit mixture consisting of apple and banana;

(2) adding 1.2 to 2.0 times water of the vegetable mixture to the vegetable mixture, boiling the vegetable mixture for 10 to 15 minutes, separating the vegetable and vegetable boiled water, and then cooling;

(3) preparing a vegetable fruit juice by mixing the fruit mixture prepared in the step (1) and the vegetable boiled water and the vegetable boiled water cooled in the step (2), followed by stirring and crushing; And

(4) lyophilizing the vegetable fruit juice, and pulverizing and pulverizing the vegetable fruit juice.

Also, in the present invention, the pupa powder is prepared by mixing the pupa that is boiled for edible use with water at a weight ratio of 2: 1, pulverizing it using a pulverizer, drying it to a shade to remove moisture, By weight.

According to another aspect of the present invention,

The present invention provides a cookie comprising an edible insect, which is produced by the above method.

As described above, according to the present invention, it is possible to manufacture cookies to include edible insects, and to remove the fragrance unique to edible insects and to add components such as proteins and minerals by edible insects, so that cookies rich in nutrients can be produced. In addition, the sweets manufactured according to the present invention can further contain vitamins and minerals according to vegetable fruit juice, proteins and minerals due to pupa powder, and further include nutritional supplements uniformly, It is possible to provide a balanced sweets. As described above, the cookies manufactured according to the present invention have nutritional value, so that not only the health of consumers can be improved but also a new taste can be provided.

1 is a schematic representation of a method of manufacturing cookies comprising edible insects according to an embodiment of the present invention.

Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings.

1 is a schematic representation of a method of manufacturing cookies comprising edible insects according to an embodiment of the present invention.

As shown in FIG. 1, the cookies containing edible insects according to the embodiment of the present invention are prepared by mixing edible insects and honey and then aging for 10 to 15 hours to prepare a first batter; A second step of further mixing the powder and the egg with the first kneaded product, and aging the mixture for 6 to 8 hours to produce a second kneaded product; A third step of preparing a third kneaded product by mixing the second kneaded product with a further mixture of the yellow sugar and the egg, and further mixing the butter, the ground powder, the almond powder, the detoxified juice powder and the pupae powder stored at room temperature; A fourth step of aging the third kneaded product in a fermenting refrigerator at 1 to 4 캜 for 6 to 8 hours; and a fourth step of baking the third kneaded product aged at the fourth step at 170 to 200 캜 for 13 to 17 minutes . ≪ / RTI >

In this case, the above-mentioned confectionery may contain 20 to 30 parts by weight of butter, 10 to 20 parts by weight of sulfur sugar, 5 to 10 parts by weight of egg, 40 to 50 parts by weight of powder, 0.2 to 0.8 part by weight of powder, 5 to 10 parts by weight of almond powder, 0.5 to 1.0 part by weight of edible insect powder and 2 to 5 parts by weight of honey.

First, the first step is a step of mixing the edible insects and honey and then aging to prepare the first batter. Preferably, the aging is performed for 10 to 15 hours. The edible insect is composed of an animal protein and has a unique fragrance. Through this aging process, it is possible to remove the odor peculiar to edible insects. Therefore, there is a risk that the flavor of the cookies will deteriorate at the time of aging below the above range, and the protein may be denatured at the time of aging in excess of the above range. Therefore, the aging is preferably performed within the above range, more preferably aged .

The edible insect is added in the form of powder, and the content thereof is 0.5 to 1.0 part by weight. If it is below the above-mentioned range, the taste is weak, and if it exceeds the above range, the insect-specific odor becomes strong.

In addition, honey has been used in many fields such as bronchial, hematopoietic, hemostatic, longevity, detoxification, transmission, nutrition, and wound convergence as well as bronchial asthma, burns, recurrence, dermatitis, acute bacterial dysentery, constipation, It is also known to be effective against chronic diseases such as liver diseases. Honey is generally composed of 30 to 40% by weight of glucose, 30 to 45% by weight of fructose, 1 to 10% by weight of sucrose, 1 to 10% by weight of oligosaccharide 1 (10 kinds) of not more than 0.05% by weight, minerals (12 kinds) of not more than 0.1% by weight, organic acids of not more than 3% by weight, enzymes A trace amount, moisture of 21 wt% or less, and the like.

This can vary slightly depending on the type of honey and the season, but most of them do not deviate much. In particular, it contains 70-80% by weight of total glucose, fructose, sucrose, oligosaccharide, and maltose. The calories are 432 calories per 100 mL and specific gravity is 1.4 ~ 1.45, which is relatively higher than water. These components can perform excellent functions as a solvent for extracting the herbal composition and the active ingredient of the plant extract.

The content of vitamins contained in honey was vitamin B 2 (about 5.5), vitamin B2 (about 61.0), vitamin B6 299.0, folic acid 3.0, nicotinic acid 0.1, biotin 0.066, vitamin C 2.4, K (25.0), and choline (1.5). Minerals per kilogram are calcium (Ca 49.0), iron (Fe 2.4), copper (Cu 0.29), manganese (Mn 0.3), phosphorus (P 35.0), sulfur (S 58.0), chlorine (Cl 52.0), sodium ), Silicon (SiO2 28.9), magnesium (Mg 1.9), potassium (K 22.0) and the like. In particular, the total equivalent of about 37% by weight of fructose, 29.90% by weight of glucose, 9.0% by weight of sucrose and 3.0% by weight of maltose is about 80% by weight.

Honey is classified as a sugar is the energy source of the human body, has the effect of waste products in the body, the beneficial effect of bifidobacteria in the intestines, and amino acids have effects on growth promotion, metabolism and tissue strengthening. Minerals are effective in balancing the body and have an effect on stimulating metabolism. Vitamins provide nutrition to the human body and are effective in preventing various aging.

At this time, the content of the honey is preferably 2 to 5 parts by weight, and when the content of honey is less than 2 parts by weight, the effect is insignificant and when the content is more than 5 parts by weight, the cost is increased.

Next, the second step is a step of mixing the baking powder and the egg into the first batter, and aging the mixture for 6 to 8 hours to prepare a second batter. The edible insect, which has been primarily aged through the first step, is re-aged in the second step, thereby reliably removing the odor of the insect, thereby eliminating the intense taste inherent in the edible insect. Below this range, this effect is insignificant at the time of aging, and in the case of aging exceeding the above range, the flavor peculiar to edible insects may be rather strong. More preferably for 6 hours.

At this time, it is preferable that the content of the baking powder is 0.2 to 0.8 parts by weight. The baking powder is insufficient to inflate the sweets at the time of mixing below the above range, and when the above range is exceeded, the sweets are inflated more than necessary.

Next, in the third step, the second batter is further mixed with a mixture of the yellow sugar and the egg, and then the butter, the ground powder and the almond powder stored at room temperature are further mixed to prepare a third batter.

In the present invention, the sugar content of the sugar is preferably 10 to 20 parts by weight. When the content of sugar is less than the above range, the sugar content is low and the sweetness is lowered. When the sugar content exceeds the above range, the sweetness of the sugar is remarkably increased, It is strong and not good for diabetes.

In addition, the content of the egg is preferably 5 to 10 parts by weight, and the ratio of 1: 1 in the second step and the third step is required so that the taste and flavor can be harmonized with the edible insect. At this time, when the content is below the above-mentioned range, the taste is weak, and when the above range is exceeded, the flavor unique to the egg and the flavor may appear.

In addition, the butter kept at room temperature can be firstly kneaded with a spatula and then mixed, so that the butter can be easily mixed to produce a kneaded product. At this time, the content of the butter is preferably 20 to 30 parts by weight. When the butter is below the above range, the water holding power of the cookie becomes too low to mix the cookies, and when the above range is exceeded, the fat content becomes too high .

In addition, the above pulverulent powder may be contained in an amount of 40 to 50 parts by weight. In this case, the flour may be used so as to enhance the water retention and to have a crispy texture.

It is also possible to use rice flour instead of the above pulverulent powder. Preferably, rice flour may be used.

At this time, rice flour can be produced by the following method. In other words, after selecting the rice bran from the purified rice bran, it is pulverized into a certain particle size, put into boiling water, boiled while stirring, and then removed to remove moisture. After that, it is sufficiently dried in a rapid freeze dryer to produce a rice flour. However, the present invention is not limited thereto, and rice bran powder can be obtained by various methods.

The content of rice bran was 4.44%, the crude protein was 19.31%, the crude fat was 21.98%, the carbohydrate was 40.79%, the crude fiber was 5.84%, the sample was 7.64%, the vitamin E (tocopherol) was 51.90mg%, the vitamin B1 8.19mg%, the vitamin B2 0.28mg% mg%, pantothenic acid 2.48 mg, niacin 12.00 mg%, folic acid 26.50 μg% and the like. Therefore, the rice flour produced from the rice flour is rich in nutrients because of its high protein and vitamin content. Octacosanol can also improve endurance, reduce body fat, and increase muscle mass among the ingredients in rice. Alpha tocopherol has effects such as antioxidant function, anti-aging of cells, improvement of immune function, improvement of cardiovascular disease, reduction of cancer / cataract risk. Gamma orulinol promotes brain cell metabolism, promotes energy metabolism, and prevents obesity. Gaba is a typical longevity food, improving learning and memory skills, reducing stress and preventing adult diseases. Dietary fiber maintains intestinal bacterial balance, dilutes heavy metals / abscesses, prevents constipation, and reduces the risk of colorectal cancer. Linoleic acid has the effect of improving atopic dermatitis, promoting growth, and inhibiting cancer cells. Vitamin B1 helps prevent angina, acts as an anti-neuritis, and improves learning. Vitamin B2 can promote growth, maintain skin / hair health, and provide neurotransmitters related to brain rotation. Vitamin B6 prevents aging, promotes metabolism of proteins and nucleic acids, and can prevent neurological diseases.

Preferably, in the third step, the second batter is further mixed with a mixture of the yellow sugar and the egg, and then the butter, the ground powder and the almond powder stored at room temperature, the vegetable fruit juice powder and the pupa powder are further mixed To prepare a third kneaded product. At this time, the vegetable fruit juice powder is characterized by powdering the juice that boils vegetables and then grinds them with fruit. These vegetable fruit juices are known as detoxified juice, which is known to have effects on hypertension, hyperlipidemia, arteriosclerosis, as well as body waste and toxins. Therefore, when preparing the confectionery including the vegetable fruit juice powder, the antioxidant contained in vegetables and fruits and the vitamins and minerals including phytochemicals are supplied, thereby providing nutritionally balanced confectionery.

More preferably, the vegetable fruit juice powder comprises cabbage, carrot, broccoli, tomato, apple and banana in a weight ratio of 1: 1: 1: 2: 2: Preparing a fruit mixture consisting of an apple and a banana; (2) adding 1.2 to 2.0 times water of the vegetable mixture to the vegetable mixture, boiling the vegetable mixture for 10 to 15 minutes, separating the vegetable and vegetable boiled water, and then cooling; (3) preparing a vegetable fruit juice by mixing the fruit mixture prepared in the step (1) and the vegetable boiled water and the vegetable boiled water cooled in the step (2), followed by stirring and crushing; And (4) lyophilizing the vegetable fruit juice, pulverizing and pulverizing the vegetable fruit juice. At this time, it is important to minimize the destruction of nutrients by freeze-drying the vegetable fruit juice.

The content of the vegetable fruit juice powder may be 1.0 to 3.0 parts by weight. When the content is below the above range, the effect and taste thereof are insignificant, and if it exceeds the above range, it becomes difficult to harmonize the taste.

In addition, the pupa is a good nutritional supplement containing protein (about 50%), fat, carbohydrates, calcium and other vitamins, and protein components including lecithin, an essential component of brain growth in developing children Preferably, the pupa powder is prepared by mixing the pupa and the water boiled for edible use in a weight ratio of 2: 1, pulverizing the mixture using a pulverizer, drying the pulp powder to remove moisture, Followed by pulverization. However, the present invention is not limited thereto, and pupae powder can be obtained by various methods.

At this time, the content of the pupa powder is 0.5 to 1.0 part by weight. When the content is below the above range, the effect and taste thereof are insignificant. When the content is in excess of the above range, it is difficult to harmonize the taste and the puddle-specific odor may degrade the taste.

Next, the fourth step is a step of aging the third batter in a fermentation refrigerating chamber at 1 ° C to 4 ° C for 6 to 8 hours. This aging process is a process of infusing up to 70 ~ 80% of the finished product volume in order to obtain products with good appearance and texture. As the dough that has been fermented, that is, the semi-finished product, is inflated with a net structure, more alcohol, organic acid and aromatic And the produced organic acid and alcohol react with other ingredients to increase the extensibility of the dough, thereby helping the expansion to occur during the baking process.

If the aging temperature is less than 1 ° C, the temperature is too low to agitate sufficiently. If the aging time is more than 4 ° C, excessive acid may be generated. If the aging time is less than 6 hours, the texture may be poor, If the time is exceeded, it will be aged at 1 ~ 4 ℃ for 6 ~ 8 hours because it is too bulky to have a good texture and may be fragrant due to the generation of excessive acid.

Finally, the fifth step is a baking step of baking the aged third kneaded product at 170 to 200 ° C for 13 to 17 minutes, and at this stage, a cake containing edible insects is finally prepared.

In this baking step, the aged third kneaded product is weighed and molded in a predetermined amount and baked in an oven. At this time, the molding can be performed using a molding mold, and the third kneaded material can be placed in a molding mold and then baked in an oven. It is also possible to use a mold for shaping the used insect as the mold. This is disclosed in Patent Registration No. 10-1526139, which is a prior patent of the present inventor.

Also, in the baking step, the temperature may be adjusted to a predetermined temperature or multi-step temperature within the temperature range of 170 ° C to 200 ° C. The baking time may vary depending on the composition, amount and shape of the dough, and usually takes about 13 to 17 minutes. More preferably, it can be baked at 170 DEG C for 15 minutes.

Hereinafter, the present invention will be described in detail with reference to examples. However, these embodiments are for illustrating the technical idea of the present invention, and the present invention is not limited to these embodiments.

≪ Example 1 >

3g of edible insect powder and 10g of honey were added and aged for 12 hours. Then, 2g of baking powder and 12.5g of egg were added to the aged material for 12 hours, mixed well and aged for 6 hours.

Next, 90 g of butter at room temperature was spread out with a spatula, and then 12.5 g of egg, 60 g of sulfur sugar, and the aged material were added and mixed. Then, 170 g of butter, ground powder, and 25 g of almond powder were added and mixed to prepare a dough. The dough was then put in a refrigerated room and aged for 7 hours.

The aged material was placed in an oven preheated to 125 DEG C and baked at 170 DEG C for about 15 minutes.

≪ Example 2 >

An insect-shaped cake was prepared in the same manner as in Example 1, except that 6 g of the vegetable fruit juice powder was further added to the butter and the ground powder.

Vegetable fruit juice was prepared as follows.

Prepare cabbage, carrots, broccoli, tomatoes, apples, and bananas. Prepare 100g of vegetables and 200g of fruits. Then cut cabbage, carrots, broccoli and tomatoes in a pot and pour in water. After boiling for about a minute, the stew and boiled water were cooled separately. The boiled water, vegetables, and fruits were put into a blender, followed by thoroughly drying and pulverizing in a rapid freeze dryer.

≪ Example 3 >

An insect-shaped cake was prepared in the same manner as in Example 1, except that 3 g of the pupa powder was further added to the butter and the ground powder.

The pupa powder was prepared by boiling the pupa, mixing it with water at a ratio of 2: 1 on a weight basis, grinding it with a pulverizer, drying it in the shade to remove moisture, and pulverizing it to a powder of 150 mesh or less.

<Example 4>

An insect-shaped cake was prepared in the same manner as in Example 1, except that 6 g of the vegetable fruit juice powder and 3 g of the pupae powder were further added to the above butter and powder.

<Sensory Evaluation>

30 housewives in the 20s to 40s having the ability to evaluate the insects having the insect shape prepared according to the above example were selected and sampled, and then sensory evaluation was performed on the taste, softness, and general taste of the cookies Respectively. (Very good: 5 points, very bad: 1 point)

The results are shown in Table 1 below.

Example 1 Example 2 Example 3 Example 4 zest 4.3 4.0 3.8 4.6 flavor 4.0 4.2 3.9 4.8 Softness 4.8 4.2 4.2 4.0 Overall likelihood 4.0 4.1 3.9 4.5

As a result, the sweets including the edible insects according to the present invention were evaluated to be generally superior in terms of flavor, taste, softness, and overall taste, and more specifically, in terms of flavor, only vegetable fruit juice powder or pupa powder In Examples 2 and 3, the addition of the vegetable fruit juice powder and the pupa powder was evaluated to be superior to those of Examples 1 to 3 in flavor, taste, overall acceptability Respectively.

From the results of the above examples, it is possible to manufacture a confectionery according to the present invention, which includes edible insects and has a harmonious combination of taste and flavor, and further includes vegetable fruit juice powder and pupa powder to produce a confectionery containing nutrients uniformly .

Claims (6)

A first step of mixing the edible insect and honey and aging for 10 to 15 hours to prepare a first batter;
A second step of further mixing the powder and the egg with the first kneaded product, and aging the mixture for 6 to 8 hours to produce a second kneaded product;
A third step of preparing a third kneaded product by mixing the second kneaded product with a further mixture of the yellow sugar and the egg, further mixing the butter, the rice flour and the almond powder stored at room temperature;
A fourth step of aging the third batter in a fermenting refrigerator at 1 to 4 DEG C for 6 to 8 hours; and
And baking the third kneaded product aged in the fourth step at 170 to 200 DEG C for 13 to 17 minutes to prepare a cake,
The third step is a step of mixing the buttery sugar and the egg further with the second batter, mixing the butter, the rice flour and the almond powder stored at room temperature, the vegetable fruit juice powder and the pupa powder, &Lt; / RTI &gt;
Wherein the cookie comprises 20 to 30 parts by weight of butter, 10 to 20 parts by weight of a sulfur sugar, 5 to 10 parts by weight of an egg, 40 to 50 parts by weight of a rice flour, 0.2 to 0.8 parts by weight of a powder, 5 to 10 parts by weight of an almond powder, 0.5 to 1.0 part by weight of honey, 2 to 5 parts by weight of honey, 1.0 to 3.0 parts by weight of vegetable fruit juice powder and 0.5 to 1.0 part by weight of pupa powder,
The rice flour is rice bran powder prepared by grinding selected rice bran from refined rice bran, boiling it in boiling water, boiling it, separating the rice bran to remove moisture, and freeze-
The vegetable fruit juice powder comprises cabbage, carrot, broccoli, tomato, apple, and banana in a weight ratio of 1: 1: 1: 2: 2: 2, and comprises (1) a vegetable mixture of cabbage, carrot, broccoli, Preparing a fruit mixture consisting of apple and banana; (2) adding 1.2 to 2.0 times water of the vegetable mixture to the vegetable mixture, boiling the vegetable mixture for 10 to 15 minutes, separating the vegetable and vegetable boiled water, and then cooling; (3) preparing a vegetable fruit juice by mixing the fruit mixture prepared in the step (1) and the vegetable boiled water and the vegetable boiled water cooled in the step (2), followed by stirring and crushing; And (4) lyophilizing the vegetable fruit juice, and pulverizing and pulverizing the vegetable fruit juice,
The pupa powder is prepared by mixing pupa and boiled water to be edible at a weight ratio of 2: 1, pulverizing the mixture using a pulverizer, drying the pulpy powder to remove moisture, and pulverizing it to 100 to 150 mesh or less &Lt; / RTI &gt; wherein the edible insect is an insect. delete delete delete delete delete

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