KR101834434B1 - method of producing sliced rice cake storable for a long period in normal temperature - Google Patents

Abstract

The present invention relates to a rice cake preparation step; A rice cake molding step; An acid solution immersion step; Packaging step; A sterilization step; The present invention relates to a rice cake product for rice cakes, which has a chewy texture preferred by a consumer. The rice starch is less eluted and preserved for more than 8 months at room temperature. .

Description

BACKGROUND OF THE INVENTION 1. Field of the Invention [0001] The present invention relates to a method for producing rice cakes for rice cakes,

The present invention relates to a method for producing a rice cake product for cereal or whole grain rice cakes having improved preservability, and more particularly, to a method for producing rice cakes for rice cakes comprising the step of dipping a rice cake in a acid solution, ≪ / RTI > The tteokbokki rice cake product manufactured according to the present invention has a chewy texture preferred by the consumer, and the elution of the rice starch is reduced, and the product can be preserved at room temperature for 8 months or more.

Topokki is a food in which rice cake is added to kochujang, sugar, soy sauce and various condiments. It is a food mainly containing calorie carbohydrate including starch of rice cake or wheat starch and other sugars derived from seasonings. Tteokbokki can be divided into two major categories according to its main ingredients. When rice is the main ingredient, it is called rice tteokbok. If wheat is the main ingredient, it is called wheat tteokbok. Such rice cake is made by adding rice flour or flour and shaping it into a long and long shape.

Such tteokbokki is in the form of a traditional food, but in modern society, it is often consumed as a meal substitute. Such tteokbokki rice cakes have a problem in that they are poor in shelf stability and storage property, and thus are restricted in commercialization and distribution thereof.

In addition, the general rice cakes are made by immersing rice in water and pulverized with rice flour and steamed in a syrup, or steamed with rice flour and then pounded with a mortar to form rice cakes. The rice cakes for rice cakes are called water and ground It differs in that it is made from powder, steamed and then extruded.

Specifically, in the conventional method, a powder obtained by pulverizing rice or wheat is put into a syrup, and the resulting mixture is shaped into a topping cake, cooled for 12 hours or more in a refrigerator, and packaged for 30 days in a refrigerated state. There is a problem in that it is difficult to store or distribute at a room temperature for a long time due to the problem that the tteokbokki rice cake manufactured by the conventional method spreads quickly during manufacture of the tteokbokki and the microorganisms are contaminated during the cooling and packaging.

The problem that the rice cake for tteokbokki manufactured by the conventional technique spreads quickly is attributed to aging of the starch contained in the rice cake. Retrogradation of starch means that the gelatinization of starch returns to a state of low energy during the storage period and changes to crystallization state, and starch gel is hardened and some water molecules between starch molecules escape and syneresis As a result, the storage stability of starchy foods is lowered and the texture is hard, resulting in deterioration of quality of starchy foods.

It is an object of the present invention to provide a method for producing rice cakes for rice cakes, which has a chewy texture preferred by consumers, less elution of rice starch, and improved storage stability at room temperature.

It is still another object of the present invention to provide a rice cake product for tteokbokki produced by the above production method.

One example of the present invention relates to a method of making a rice cake cake product comprising the steps of:

A rice cake dough producing step of dough dough by kneading and growing the grain;

A step of preparing a rice cake molding body for molding the rice cake dough with a rice cake dipping cake;

An acid solution immersion step in which the rice cake is immersed in an acid solution;

A packaging step of packaging the soaked rice cake molding;

A sterilization step of sterilizing the packaged rice cake shaped body; And

Cooling step to cool sterilized rice cake:

The grain may be at least one grain selected from the group consisting of rice, glutinous rice, wheat, soybean, buckwheat, and barley, but is not limited thereto. Various types of grain and whole grain may be mixed have.

The grain may be soaked in water for 1 to 24 hours, for 1 to 12 hours, for 1 to 6 hours, for 1 to 3 hours, for example for 2 hours, and then used. When immersed in water in the above range, the starch is softened and the grain is easily broken.

The grains may be used in the form of powders through a pulverizing step for pulverizing, but the present invention is not limited thereto.

The rice cake dough may be prepared by adding water and steam to the dough. The reason for adding steam is to make the dough by mixing the steamed and mixed grain powder. In addition, the reason for dipping is that it is well-chopped to have a chewy texture, and at the same time, when the rice cake is cooked in hot water, it has an effect of reducing starch elution.

The steam process may be performed at a temperature of 70 to 130 ° C, 80 to 130 ° C, 90 to 130 ° C, 100 to 130 ° C, 110 to 130 ° C, 120 to 130 ° C, 70 to 125 ° C, 80 to 125 ° C, 100 to 125 占 폚, 110 to 125 占 폚, 120 to 125 占 폚, for example, 121 占 폚. When steam is used in the temperature range, microbes are killed and microbial growth is inhibited.

The dough may be processed for 10 to 60 minutes, 10 to 55 minutes, 10 to 50 minutes, 10 to 45 minutes, 10 to 40 minutes, 10 to 35 minutes, 10 to 30 minutes, 10 to 25 minutes, 15 to 60 minutes, 15 to 55 minutes, 15 to 50 minutes, 15 to 45 minutes, 15 to 40 minutes, 15 to 35 minutes, 15 to 30 minutes, 15 to 25 minutes, for example, 20 minutes. When the kneading is performed in the above-mentioned time range, the high temperature steam has the effect of luxuriously grinding rice flour, killing microorganisms, and having a chewy texture.

For example, the step of preparing the rice dough may include the steps of pulverizing the rice into a mixer, mixing the rice flour with water, adding steam to increase the dough, dipping the dough, and molding the rice cake And then preparing a cut rice cake with a predetermined size. The shape of the molded body is not particularly limited and may be formed into various shapes such as a cylinder shape and a square column shape.

The step of immersing the prepared rice cake-shaped body in an acid solution may be performed in an acid solution having a pH of 4.5 or less, for example, a pH of 4.0 or less, a pH of 3.5 or less, a pH of 3.0 or less, or a pH of 2.5 or less. The reason for immersing the rice cake in the acid solution is to inhibit and / or kill the growth of microorganisms present on the surface of the rice cake. In view of this, it is preferable to carry out the acid solution in an acid solution having a pH of 4.5 or less.

The acid solution may be a single lactic acid or a mixed lactic acid, and may preferably be a complex lactic acid, but is not limited thereto.

The single lactic acid means sodium lactate, which has the disadvantage of inhibiting the growth of microorganisms and / or having a good killing effect but having a high sour taste. In addition, the complex lactic acid includes at least one selected from the group consisting of sodium lactate, sodium nitrate and sodium chloride, and is effective in inhibiting microbial growth and / Despite its goodness, it has the advantage of weak acidity.

Further, the step of immersing the acid solution may be performed for 5 minutes to 30 minutes, 5 minutes to 25 minutes, 5 minutes to 20 minutes, 5 minutes to 15 minutes, for example, 10 minutes. When the acid solution immersion is performed in the time range described above, the effect of killing microorganisms existing on the surface of the rice cake is remarkable.

And the step of packaging can be carried out. The packaging step may include the step of putting the acid-soaked rice cake-shaped body into a film packaging apparatus for packaging individually in the packaging chamber, And separately packaging the loaded rice cake molding with the film wrapping material.

A sterilization step and a cooling step may be performed after the packaging step of the rice cake molding.

The sterilization step may be performed at 80 to 100 ° C, 85 to 100 ° C, 90 to 100 ° C, 95 to 100 ° C, for example, 100 ° C. When sterilized in the temperature range described above, the protein of the microorganism is denatured and the nutritional cells present in the rice cake molding inside the package are killed.

The sterilization step may be performed for 20 to 50 minutes, 20 to 45 minutes, 20 to 40 minutes, 20 to 35 minutes, 25 to 50 minutes, 25 to 45 minutes, 25 to 40 minutes, 25 to 35 minutes, 30 minutes. ≪ / RTI >

The cooling step may be performed at a temperature of 50 DEG C or lower, 40 DEG C or lower, 30 DEG C or lower, 20 DEG C or lower such as 10 DEG C to 50 DEG C, 10 DEG C to 40 DEG C, 10 DEG C to 30 DEG C, Lt; RTI ID = 0.0 > 10 C. < / RTI > When cooled to the above-mentioned temperature range, the thermophilic bacterium that grows in a high temperature is prevented from growing, and the microbial proliferation in the rice cake is suppressed.

The cooling step may be performed after performing the sterilization step.

The moisture content of the rice cake cake rice cake product is 30w / w% to 50w / w%, 35w / w% to 50w / w%, 40w / w% to 50w / w%, for example 45w / .

The rice starter rice cake product may have a starch dissolution rate of 3 to 7 wt%, 3 to 6 wt%, 3 to 5 wt%, 3 to 4 wt%, for example, 3 wt%. As the starch elution is lowered, the texture becomes chewy and the taste becomes better.

The starch dissolution rate refers to the amount of starch eluted per 100 g of rice cakes. For example, when the starch dissolution rate is 3% by weight, it means that 3 g of starch has been eluted per 100 g of rice cakes.

The tteokbokki rice cake product is stored at room temperature of 20 to 30 ° C, for example, at 30 ° C for at least 1 month, at least 3 months, at least 6 months, at least 8 months, or at least 10 months. Next, 90 g of sterilized distilled water was added thereto, followed by mixing and pulverization. The plate was then cultured in a plate count agar medium (15 ml) at 37 ° C for 48 hours, and the number of bacteria was measured by the colony counting method.

Typical bacteria may be 1 * 10 ⁵ or less, 1 * 10 ⁴ or less, 1 * 10 ³ or less, 1 * 10 ² or less, 1 * 10 or less or 1 or less, for example, negative. In addition, E. coli may be negative. The coliform group may be 1 * 10 or less, 1 or less, for example, negative. It is preferable that the bacteria are not detected in general bacteria, E. coli and E. coli. Therefore, the rice cake roasting rice cake of the present invention can be circulated for at least one month, at least three months, at least six months, at least eight months, preferably at least ten months at room temperature distribution conditions.

Rice powder pulverized by immersion in water was put into a horizontal mixer. While supplying water and steam, the batter was kneaded several times with a mixer blade in a mixer to prepare a dough in which water and rice powder were well mixed. And the starch of the rice cake is prevented from being eluted at the time of cooking.

In addition, rice cake cake can be manufactured which is preserved at room temperature and can be preserved for a long time by safely preparing it from microorganisms by molding, dipping, packing, sterilizing, and cooling after molding rice cake dough.

Therefore, the tteokbokki rice cake product manufactured by the manufacturing method of the present invention has a texture more than the conventional tteokbokki rice cake and the elution of the rice starch is small, so that the consumer's product preference is high. In addition, the conventional rice cake roast rice cake has a shelf life of about 30 days under refrigerated distribution conditions. However, the rice cake roast cake product manufactured by the manufacturing method of the present invention can be circulated for 8 months or more even under normal temperature distribution conditions, It is also possible to export overseas for long-term distribution.

Another example of the present invention relates to a rice cake product made by the above method. The method for producing the rice cake cake rice cake product is the same as described above.

The water content of the rice cake roast cake product is 30w / w% to 50w / w%, 35w / w% to 50w / w%, 40w / w% to 50w / / w%.

The dissolution rate of the starch of the rice cake cake rice cake product may be 3% to 7%, 3% to 6%, 3% to 5%, 3% to 4%, for example, 3%. As the starch elution is lowered, the texture becomes chewy and the taste becomes better.

The rice cake product for tteokbokki is prepared by boiling water in boiling water at 100 DEG C for 1 minute and 30 seconds, measuring the OD of the starch-eluted water except for the rice cake as a sample at an OD of 2.3 to 2.2, 2.2 or less, 2.1 or less, 2.0 or less, for example, 1.9 or less. The lower absorbance means that light is less absorbed, which means that when cooked, starch elution rarely takes place and the original taste of the material can be saved.

The tteokbokki rice cake product is stored at room temperature, for example, at 30 DEG C for at least 1 month, at least 3 months, at least 6 months, at least 8 months, or at least 10 months. 10 g of the product is put into a sterilization pack, After mixing and pulverizing, the cells were cultured in 15 ml of a plate count agar medium at 37 ° C for 48 hours, and the number of bacteria was measured by the colony counting method.

Typical bacteria may be 1 * 10 ⁵ or less, 1 * 10 ⁴ or less, 1 * 10 ³ or less, 1 * 10 ² or less, 1 * 10 or less or 1 or less, for example, negative. In addition, E. coli may be negative. The coliform group may be 1 * 10 or less, 1 or less, for example, negative. It is preferable that the bacteria are not detected in general bacteria, E. coli and E. coli. Therefore, the rice cake roasting rice cake of the present invention can be circulated for at least one month, at least three months, at least six months, at least eight months, preferably at least ten months at room temperature distribution conditions.

The tteokbokki rice cake product may have a strength of 9 N or more, 10 N or more, for example, 11 N or more, and the strength may be measured after boiling in boiling water at 100 占 폚 for 1 minute and 30 seconds. It has a stronger strength than traditional rice cakes, and it is more chewy, so it is effective to maintain texture when cooking with recipe.

The tteokbokki rice cake product may have an average pore size of 20um or less, 15um or less, for example, 10um or less, and the pore size may be measured after lyophilizing 1mm thick rice cake. This is because the size of the pores is smaller than that of the conventional rice cake product, which makes it more chic and reduces starch elution.

The present invention relates to a rice cake preparation step; A rice cake molding step; An acid solution immersion step; Packaging step; A sterilization step; And a cooling step, wherein the rice cake for rice cake cake according to the present invention has a chewy texture preferred by a consumer, has less leaching of rice starch, can be stored at room temperature for a long time It has an effect.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a manufacturing process of a topped rice cake product according to an embodiment of the present invention; FIG.
FIG. 2 is a photograph of rice cakes for rice cakes made according to the method of manufacturing rice cakes in accordance with an embodiment of the present invention.
FIG. 3 is a cross-sectional photograph of a rice cake cake made according to a method of manufacturing a rice cake cake product according to a comparative example of the present invention.
FIG. 4 is a cross-sectional photograph of a rice cake cake made according to a method of manufacturing a rice cake cake product according to a comparative example of the present invention.
FIG. 5 is a cross-sectional photograph of a rice cake cake made according to the method of manufacturing rice cake cake according to an embodiment of the present invention.
FIG. 6 is a cross-sectional photograph of a rice cake cake made according to the method of manufacturing rice cake cake according to an embodiment of the present invention.

Hereinafter, the present invention will be described in more detail with reference to the following examples. However, these examples are only for illustrating the present invention, and the scope of the present invention is not limited by these examples.

Example

700 g of rice, which is called water, is placed in a 480 W mixer (ARTLON, MODEL DA377) and pulverized at 500 rpm for 20 minutes. 300 ml of water and steam at 100 ° C are added to the pulverized material and the batter is dyed for 20 minutes to prepare rice dough The rice dough was shaped into a tteokbok, cut into a shape of 50 mm, and immersed in 1000 ml of a single lactic acid solution of pH 4.0 for 20 minutes. Next, 180 g of rice cake was weighed, placed in a polyethylene packing material, sealed at the opening of the package, sterilized at 100 ° C for 30 minutes, and cooled to 45 ° C or lower to prepare a rice cake cake.

Comparative Example

The rice was poured into water for 2 hours, and then pulverized by putting it on a crushing roller. Next, 1000 g of crushed rice flour was put into a rectangular sill, and rice cake was prepared by steaming at 100 캜 steam for 30 minutes. Then, the rice cake was put into a rice cakes mold rice cake molding machine, molded into a round cake shape having a diameter of 10 mm, cut into a length of 50 mm in diameter, arranged in a tray, and then cooled at 5 캜 for 12 hours or more. 180g of the aged rice cake was weighed and placed in the polyethylene packing material, and the opening of the packing material was sealed.

The ratios of the materials used for preparing the rice cake roux of the above Examples and Comparative Examples are shown in Table 1 below.

Ingredients Treatments (% by weight) Example Comparative Example rice 70 70 water 30 30 total 100 100

Experimental Example  1. Sensory Evaluation

Sensory evaluation was conducted on 20 in - house researchers. Specifically, 10 g of rice cake at a constant temperature of 25 were presented for the sensory evaluation. The order of sample presentation was presented at random. Consumer inspectors were asked to evaluate one sample, rinse mouth once with 55 gauze, then eat rice cake cut into 3 x 3 x 3 cm ³ , instruct mouth rinse again with purified water, instruct the next sample evaluation, So that the sample does not affect the next sample. Consumer evaluation took about 15 minutes per consumer. The results are shown in Table 2 below.

Overall taste: 5 points: Very good -> 1 point: Not at all good

Kosi: 5 points: Very Kosi -> 1 point: Not at all

Sensory test Comparative Example Example Overall taste 2.8 3.8 Kosi 2.2 4.2

As can be seen from the above Table 1, it was confirmed that the rice cakes of the Examples were more chewy than the Comparative Examples, and the overall taste score was high and the degree of chewiness was high.

Experimental Example 2. Microorganism Experiment in Storage

2-1. Room temperature storage experiment

10 g of tteokbokki rice cake prepared in the examples and comparative examples were taken into sterilized packs and 90 g of sterilized distilled water was added thereto and mixed and pulverized. After culturing in 15 ml of a plate count agar medium at 37 ° C for 48 hours, , And it was confirmed that it conformed to the food circulation standard. The results are shown in Table 3 (Examples) and 4 (Comparative Examples).

Compliance is based on food standards and standards. The reason for measuring general bacteria, Escherichia coli, and Escherichia coli is that it is an indicator bacterium that confirms the hygiene status of food. The higher the number of general bacteria, the higher the contamination level, the higher the risk of degeneration and food poisoning, and the fecal contamination of E. coli. Escherichia coli is an indicator bacterium with a high risk of producing E. coli.

Room temperature distribution
(Stored at 30 ° C) Common bacteria Escherichia coli Coliform group result Judgment result Judgment result Judgment After manufacturing Non-detection fitness Non-detection fitness Non-detection fitness After 1 month Non-detection fitness Non-detection fitness Non-detection fitness Three months later Non-detection fitness Non-detection fitness Non-detection fitness 6 months later Non-detection fitness Non-detection fitness Non-detection fitness 10 months later Non-detection fitness Non-detection fitness Non-detection fitness

Room temperature distribution
(Stored at 30 ° C) Common bacteria Escherichia coli Coliform group result Judgment result Judgment result Judgment After manufacturing 1 * 10 ^ 2 fitness Non-detection fitness Non-detection fitness After 1 month 1 * 10 ^ 9 incongruity Non-detection fitness Non-detection fitness

As can be seen in Table 3, the? The rice cake products were not detected any bacteria, Escherichia coli and Coliform bacteria even after 10 months at 30 ℃.

On the other hand, as shown in Table 4, it was confirmed that, in the case of the comparative example of the rice cake product for conventional tteokbokki, the degeneration due to the common bacteria was observed after 1 month even under the refrigerated distribution condition.

It is confirmed that the tteokbokyi rice cake produced by the manufacturing method of the present invention meets the criteria for the above-mentioned overseas extraction since the minimum expiration date at room temperature is 8 months for exporting at room temperature.

2-2. Refrigerated storage experiment

10 g of each rice cake for rice pie cake prepared in the comparative examples and the examples were put into sterilized packs and 90 g of sterilized distilled water was added thereto and mixed and pulverized. The mixture was then cultured in a plate count agar medium (15 ml) at 37 ° C for 48 hours, And the number of bacteria was measured to confirm that they conformed to the criteria for food revolution. The results are shown in Table 5 (Comparative Example) and 6 (Example).

Refrigerated distribution
(Stored at 10 ° C) Common bacteria Escherichia coli Coliform group result Judgment result Judgment result Judgment After manufacturing 1 * 10 ^ 3 fitness Non-detection fitness Non-detection fitness After 1 month 1 * 10 ^ 7 incongruity Non-detection fitness Non-detection fitness

Refrigerated distribution
(Stored at 10 ° C) Common bacteria Escherichia coli Coliform group result Judgment result Judgment result Judgment After manufacturing Non-detection fitness Non-detection fitness Non-detection fitness After 1 month Non-detection fitness Non-detection fitness Non-detection fitness

As shown in the above Table 5, it was confirmed that, in the case of the comparative example in which the conventional rice cake roasted rice cake was produced, the degeneration was caused by general bacteria after one month in the cold circulation condition. On the other hand, as shown in Table 6, in the case of the examples, not only Escherichia coli and Escherichia coli but also general bacteria were not detected even after one month, indicating that the preservability was improved.

Experimental Example 3. Starch elution test

In the starch elution test, 150 g of the rice cake cake prepared in Examples and Comparative Examples were boiled in 500 ml of boiling water (about 100 캜) for 1 minute and 30 seconds, and the starch-eluted water except the rice cake was used as a sample. To analyze the extent of starch elution, Agilent 8453 UV-Vis Spectrophotometer was used to measure the amount of light absorbed when light of wavelength 480 nm passed through the sample liquid, Can be determined. Table 7 shows the results of the experiment with each sample.

Comparative Example Example Absorbance 2.36860 1.85020

As can be seen in the above Table 7, the absorbance of the examples was lower than that of the comparative example, which means that the starch elution concentration in the examples was low and the light was absorbed less. Therefore, the rice cake of the example is less likely to elute the starch when cooked, so that the original taste of the material can be saved.

Experimental Example 4. Texture Experiment

Texture experiments were conducted to measure the stickiness of rice cakes. 150 g of the rice cakes cooked in Examples and Comparative Examples were boiled in 500 ml of boiling water (about 100 캜) for 1 minute and 30 seconds and used as a sample, and a physical property analyzer TAXTplus was used. The device can be used to examine the strength and elasticity of the sample using tensile compression. Table 8 shows the results of the experiment with each sample.

Comparative Example Example Peak Force (N) 8.7792 11.4394

As can be seen in Table 8, the peak force of the examples was measured to be higher than that of the comparative example by 30% or more, which means that the samples of the examples have a higher strength than those of the samples of the comparative examples. Therefore, the embodiment can maintain texture while restoring the texture.

Experimental Example 5 Cross-sectional Comparative Experiment

Cross - sectional comparison experiments were carried out to determine why rice cake became chewy and starch elution was lowered during dipping. The rice cake cake prepared in Examples and Comparative Examples was cut vertically by 1 mm in thickness, dried in a freeze dryer for 72 hours, and used as a sample, and FESEM was used with a scanning electron microscope. This device is able to look at the surface structure and shape by enlarging the microscopic region of the substance which is hard to observe with a general optical microscope, and magnifying it at a high magnification. Figs. 3 to 6 show the results obtained by enlarging the cross section of the comparative example and the example by 500 times.

As can be seen from Figs. 3 to 6, pores of a size large enough to be visually observed (Fig. 3 and Fig. 4) were observed at the cross section of the comparative example, and the diameter thereof was measured at about 40 to 60 탆. (Fig. 5 and Fig. 6). The diameter of the pores was measured to be less than about 20 탆.

This means that the density of pores existing in the cross section of the sample of the example is smaller than that of the sample of the comparative example, and the density of the sample of the embodiment is increased in the step of crosstalk. Thus, the embodiment can maintain a chewy texture and reduce starch elution.

Claims (19)

Immersed in water for 2 to 5 hours to prepare a crushed product of ground grains, adding water and steam at 70 to 130 캜 to the crushed product of the grain, and kneading and growing the crushed product at a temperature of 70 to 130 캜 for 10 to 60 minutes, Manufacturing steps;
A rice cake molding step of molding the rice cake dough into a rice cake dough;
An acid solution immersion step in which the rice cake is immersed in an acid solution having a pH of 4.5 or less for 5 minutes to 30 minutes;
A packaging step of packaging the soaked rice cake molding;
A sterilization step of sterilizing the packaged rice cake-shaped body at 80 to 100 DEG C for 20 to 50 minutes; And
A method for manufacturing a rice cake cake product comprising a cooling step of cooling a sterilized rice cake,
The above-prepared rice cake cake rice cake product
A water content of 30 to 50 w / w%, and
Having a starch solubility of 3 to 7 w / w%
After storage for 6 months or more at room temperature of 20 to 30 캜, it was negative for general bacteria and Escherichia coli,
A pore having an average pore size of 20 mu m or less,
The rice cake product for tteokbokki was heated for 1 minute and 30 seconds in boiling water, and then the obtained water sample was measured for its OD (OD) at a wavelength of 480 nm of 2.3 or less and the strength of the heated rice cake product was 9N or more. ≪ / RTI > The method according to claim 1, wherein the grain is at least one selected from the group consisting of rice, glutinous rice, wheat, soybean, buckwheat, and barley. delete delete delete The method according to claim 1, wherein the batter is diced in a rice dough for 15 to 30 minutes. The method according to claim 1, wherein the acid solution is a single lactic acid or a mixed lactic acid. delete delete delete delete delete delete delete delete delete delete delete delete

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