KR101999767B1 - Preparation method of kimchi with delayed ripening - Google Patents

Abstract

It is about kimchi containing kimchi sauce and kimchi paste.

Description

TECHNICAL FIELD [0001] The present invention relates to a preparation method of kimchi with delayed ripening,

The present invention relates to a method for producing a kimchi whose aging is delayed.

It is easy to mechanize the production process, so it is produced in the factory. It is pickled in the same way as the cabbage kimchi, cut into about 3cm, and cut into the packed kimchi. According to KSH 2169, Korean cabbage is cut into 3-4cm lengths, and then salted or salted, washed with water and dehydrated, then finely chopped radish, green onion, garlic, chopped ginger, red pepper powder, It is defined as kimchi which is fermented and fermented after putting it in the back. The problem of delayed ripening of kimchi and inhibition of gas generation is a problem that kimchi industry has not completely solved yet, and it is urgently necessary to prepare countermeasures against the gas generation claim of wrapping paper in export kimchi. As a patented technique for delaying the acidity of the kimchi and preventing the generation of the gas, a fermented kimchi having an acidity of 0.3-1.3% was prepared in 2016 using Ryukono stokescensenteroid strain DRC0211 (Target) There is a patent (1020160009702) which suppresses the gas generation of Kimchi by treating the heat at -80 ° C for 0.5-100 minutes. In 2015, the kimchi material of Pulmuone Co., Ltd. is treated with electrolytic water to prepare Kimchi, There is a patent (1020150078499) about the manufacture of kimchi for export which can keep the constant taste of Kimchi for 6 months at refrigeration by heating at 80 ℃ for 20-30 minutes. In the Green Field, a patent (1013556500000, 2014.1.20), which suppresses the ripening of kimchi, was registered by adding egg shells and powder such as crabs or shrimp shells. In the groove groove, (1013557130000, 2014.1.20) for the delay of fermentation. In addition, the company (1012336650000, 2013.2.8), which can prolong the maturity period of kimchi and excellent flavor, was registered using the sauce composition containing stevioside and lactic acid. The Company registered a patent (1011100110000, Jan.18, 2012) to manufacture delayed-age kimchi using sodium hypochlorite aqueous solution, adipic acid, acetic acid, and sorbitol, and Amikogen Cn Co., Ltd. registered chitosan powder or pickles A patent (1010827660000, Nov. 7, 2011) for functional active kimchi manufactured using water was registered.

It is an object of the present invention to provide a kimchi whose aging is delayed.

According to an aspect of the present invention,

Adding kimchi seasoning and kimchi paste to the edible vegetables,

The kimchi sauce includes seaweed extract and salted fish,

Wherein the kimchi paste comprises glutinous rice and oats,

The present invention also provides a method for producing kimchi which is delayed in aging.

The kimchi of the present invention has a delayed ripening, a low acidity, and a small volume expansion due to aging.

Figure 1 shows changes in pH, acidity and salinity during the fermentation of tasty kimchi at < RTI ID = 0.0 > 2.7 C. < / RTI >
Figure 2 shows changes in pH, acidity and salinity during the fermentation of flavored kimchi at 5 占 폚.
FIG. 3 shows changes in pH, acidity and salinity at the time of fermentation of tasty kimchi at 10 ° C.
Fig. 4 shows the change in microbial counts at the time of fermentation of tasty kimchi at 2.7 < 0 > C.
FIG. 5 shows changes in microbial counts at the time of fermentation of the taste buds at 5 ° C.
6 shows changes in microbial counts at the time of fermentation of flavorings at 10 ° C.
Figure 7 shows volume changes during fermentation of tasty kimchi.

The present invention relates to the production of an exported tasty kimchi having an effect of inhibiting acid production and gas production, and more specifically, to produce a tasty kimchi using kimchi seasoning and kimchi paste. The prepared exported kimchi has the effect of inhibiting acid production and gas production, and is effective for extending the shelf life of exported domestic kimchi.

The present invention relates to a method for producing a delicious tame kimchi for export which is inhibited from gas generation and delayed maturation, and more specifically to a tasty kimchi for export prepared by the above method, and more particularly to a kimchi seasoning characterized by a sugar, salt, Starch, and gum components to produce aluminum wrapped tasty kimchi for export.

(A) preparing a kimchi using kimchi seasoning and a kimchi paste; (b) fermenting the kimchi of step (a) to produce an aged kimchi having an acidity of 0.3-1.1%.

The present inventors have sought to develop a kimchi which inhibits acid production and prevents the expansion of the flavor packagings in order to extend the shelf life of tasty kimchi for export. As a result, it was confirmed that the application of kimchi seasoning and kimchi paste to aluminum wrapped kimchi resulted in suppression of gas production and control of maturation.

The method of the present invention will be described in detail in each step as follows:

Step (a): The step of producing the tasty kimchi for export

According to the present invention, delicious kimchi for aluminum wrapping export are manufactured using kimchi sauce and kimchi paste.

The kimchi production method used in the present invention includes a tasty kimchi production method which is commonly used in the manufacture of a delicious kimchi in Hanseong food factory. The kimchi seasoning and the kimchi paste according to the present invention are prepared by mixing the kimchi seasoning and the additives (red pepper powder, garlic, ginger, onion, green onion, green onion, green onion, leek, It is packed in Hansung's aluminum wrapper and sealed with a sealing machine to produce an aluminum wrapped taste bud.

Step (b): Step of fermenting the tasty kimchi for export

After the step (a) is carried out, the kimchi prepared in the step (a) is fermented to produce an export tasty kimchi having an acidity of 0.3-1.1%.

According to one embodiment of the present invention, the fermentation of step (b) of the present invention is carried out at 0-10 ° C for 24-120 hours.

The features and advantages of the present invention are summarized as follows:

(a) The present invention provides a method for inhibiting gas generation and acid production of a taste bud for aluminum wrapped export.

(b) By the method of the present invention, it is possible to prevent the expansion of the packing material of the tasty kimchi by suppressing the generation of gas of the tasty kimchi for exporting aluminum packs. It is also possible to prevent the raw material cost, It is possible to reduce the aesthetic appearance of the packaging material and the risk of ingestion at the time of packaging cutting.

(c) By controlling the ripening of the kimchi according to the method of the present invention, it is possible to maintain the acidity of kimchi having the best sensation for a long period of time.

(d) By the method of the present invention, the gas generation of the kimchi is suppressed, and the aging of the kimchi is controlled to increase the distribution stability of the product kimchi, thereby extending the shelf life more than twice as much as that of the general product kimchi.

Specifically,

Cutting the vegetables;

Adding kimchi seasoning and kimchi paste to the edible vegetables,

The kimchi sauce includes seaweed extract and salted fish,

Wherein the kimchi paste comprises glutinous rice and oats,

The present invention relates to a method for producing kimchi which is delayed in aging.

Hereinafter, the present invention will be described in detail.

Step of cutting vegetables

The step of cutting the vegetables according to the present invention may be carried out according to a general method of cutting vegetables in the production of various kimchi, and is not particularly limited. The vegetable is the main material used in the kimchi, and it may be any commonly used vegetable. For example, the vegetables may be, but not limited to, cabbage, radish, turnip, altar, mustard, parsley, roots, cabbage and the like.

Kimchi spices in pickled vegetables Kimchi paste  Adding step

The Kimchi sauce of the present invention is Kim Soonja Kimchi Kimchi sauce. The kimchi sauce includes seaweed extract and salted fish. Preferably, the kimchi seasoning comprises 3 to 7 parts by weight of salt to 100 parts by weight of the sea tangle extract, more preferably, the kimchi seasoning comprises 3 to 7 parts by weight of salt with respect to 100 parts by weight of the sea tangle extract, preferably sea tangle extract, salt, salted shrimp, 15 to 35 parts by weight of shrimp, 15 to 35 parts by weight of cod roe, 10 to 18 parts by weight of cod roe, 5 to 15 parts by weight of roasted roe, and 3 to 8 parts by weight of fermented tuna. The kelp extract may be prepared by soaking kelp in water for 4 hours to 10 hours so that the weight of kelp and water is 1:99 to 10:90.

The Kimchi paste of the present invention is Hansung kimchi paste. Preferably, the kimchi paste comprises water, glutinous rice, starch, oats and brown rice, more preferably the kimchi pulp contains 30 to 55 wt% of glutinous rice 25 to 45 parts by weight of starch, 10 to 20 parts by weight of oats, and 5 to 15 parts by weight of brown rice.

The kimchi of the present invention is delayed in aging as compared with the kimchi seasoned and the kimchi not containing the kimchi paste. In addition, the kimchi of the present invention has a lower acidity, a higher pH, and a volume expansion due to aging, as compared with the kimchi seasoned and the kimchi containing no kimchi paste.

Advantages and features of the present invention and methods of achieving them will become apparent with reference to the embodiments described in detail below. It should be understood, however, that the invention is not limited to the disclosed embodiments, but is capable of many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete, To fully disclose the scope of the invention to those skilled in the art, and the invention is only defined by the scope of the claims.

≪ Materials and methods >

Kimchi seasonings and Kimchi materials and Chinese cabbage were purchased and used.

Preparation Example 1 Preparation of Kimchi Seasoning

5 parts by weight of salt, 25 parts by weight of shrimp, 25 parts by weight of cod roe, 15 parts by weight of tap water, 10 parts by weight of hwangseok sauce and 5 parts by weight of tuna-containing fermented seafood were added to 100 parts by weight of cold water extract of kelp. (Kimchi seasoning) (hereinafter referred to as " Kimchi seasoning ") was prepared. The kelp cold water extract was prepared by storing kelp and cold water at a weight ratio of 5: 95 for 5 hours at room temperature.

≪ Preparation Example 2 > Preparation of kimchi paste

40 parts by weight of glutinous rice powder, 30 parts by weight of sweet potato starch, 15 parts by weight of oat powder and 10 parts by weight of brown rice powder were mixed with 100 parts by weight of water, ).

Preparation Example 3 Preparation of pickled cabbage

The Chinese cabbage was cut into two sections (cut in half), and then the upper portion was loaded on a pickling container containing 10% by weight of saline, and a pressure plate was provided and left at 20 캜 for 24 hours. The pickled Chinese cabbage cut in the pickle tank was subjected to two automatic and three manual washing steps, and the water was removed through a dehydration process within 4 hours at room temperature, followed by cutting to 4.5 (error range: 0.5 cm) Chinese cabbage was prepared.

<Example A>

According to the composition shown in Table 1, kimchi materials were mixed with the pickled Chinese cabbage prepared in Preparation Example 3 to prepare domestic tasty kimchi. The prepared tender kimchi was put into a plastic container, and some of them were fermented in a storage room (5 ° C) and half were stored in an incubator at 10 ° C.

<Example B>

The Kimchi paste prepared in Preparation Example 1 and the Kimchi paste prepared in Preparation Example 2 were mixed with the Kimchi materials according to the composition of Table 1 and mixed with the pickled Chinese cabbage for the desired taste. The prepared tender kimchi was put into a plastic container, and some of them were fermented in a storage room (5 ° C) and half were stored in an incubator at 10 ° C.

&Lt; Example C >

According to the composition shown in Table 1, Kimchi materials were mixed with the pickled Chinese cabbage prepared in Preparation Example 3 to prepare exportable tits. The prepared tender kimchi was put into a plastic container, and some of them were fermented in a storage room (5 ° C) and half were stored in an incubator at 10 ° C.

<Example D>

The kimchi paste prepared in Preparation Example 1 and the Kimchi paste prepared in Preparation Example 2 were mixed with the kimchi materials according to the composition of Table 1 and mixed with the pickled Chinese cabbage for the purpose of making a delicious kimchi. The prepared tender kimchi was put into a plastic container, and some of them were fermented in a storage room (5 ° C) and half were stored in an incubator at 10 ° C.

<Experimental Example 1>

The tasty fingernails of Examples A to D were put in an aluminum wrapper and sewn. The pH, titratable acidity and degree of gas evolution (degree of swelling) of the samples were analyzed by fermentation in a refrigerator at 2.7 ° C, 5 ° C and 10 ° C.

<1-1> Experimental method

Physicochemical measurement

For measuring the pH and acidity of the delicious kimchi samples, the delicious kimchi was crushed and filtered, and the filtrate was used as a sample. The pH of the sample was measured by using a pH-meter (HI8424, HANNA instrument, USA). Titratable acidity was measured by titrating 20 mL of the diluted sample with 0.1 N NaOH solution until the pH reached 8.3. The titratable acidity value was calculated.

The samples were uniformly mixed, and 80 to 150 g of the sample was ground and crushed using a hand blender or a mixer. 25 g of samples with low water content (25 g) were diluted with distilled water and used for filtration. PH, acidity, and salinity of juice or diluted and filtered liquid samples were measured.

Analysis of volume (swelling) change

To check the degree of the change in volume due to gas generation, put tap water in a large plastic pail and place it on the balance. Set the zero point so that the tasty fried food in the aluminum wrapper is immersed in water, and then the increased weight Increase of force) were measured. At this time, the packed tastemak was prevented from touching the bottom or the side surface of the pail.

Microbiological analysis

General bacteria, lactic acid bacteria, and Escherichia coli (group). At this time, take 25 g of the sample, which has been ground or mixed well, in a stomacher bag and dilute 10 times with 225 mL of dilution. In addition, the dilution was diluted to the appropriate dilution level and analyzed on each microorganism medium. Petrifilm AC medium was used for general bacteria, anaerobic culture was performed using MRS agar for lactic acid bacteria, and Petrifilm EC medium was used for E. coli.

 For the analysis of microorganisms, 25 g of the sample was taken in a stomarker plastic bag, 225 ml of dilution was added, and stomarked for 1 minute using a stomarker machine (Hansol Tech., LED Embo, Korea), and the filtrate was used as a sample. Thereafter, the samples were sequentially diluted to a dilution ratio of 103 to 107 times. Then, 1 ml of the last three dilutions of general bacteria and Escherichia coli (group) was diluted with a vinyl cover And the colonies were placed in a 35 ° C. incubator to confirm colony formation after 24 hours of E. coli and after 48 hours of normal bacterial counts. Confirm that the number of colonies is well diluted sequentially, and take petri-films with 25 to 250 colonies (15 to 150 colonies), and bacterium bubbles are reddish colonies of common bacteria and coliform bacteria of reddish coliform bacteria The number of colonies to be generated (E. coli was counted in blue cells and bacillus-producing bacteria) was calculated. To measure the number of lactic acid bacteria, 0.1 ml of sample solution diluted by the same method was preliminarily prepared and dropped on a hardened MRS agar. The diluted solution was rubbed with a spreader about 20 times until dried, and then incubated at 35 ° C for 48 hours after anaerobic cultivation The number of colonies was counted. After confirming that the generated colonies were generated according to the sequential dilution, 25-250 colonies were selected and the number of bacteria was calculated.

Sensory evaluation

Sensory evaluation was carried out by 15 staffs of Hansung Foods Co., Ltd. according to the 7 point scaling method as follows. At this time, kimchi was put on a white plate, and the color and sharpness of kimchi were confirmed. The evaluation of the segregation of broth into seasoning and moisture, the condition of Chinese cabbage dressing, the radiance of Chinese cabbage surface, the odor (odor and acidity), the texture and overall taste (already acidic,

Appearance: 1 point: poor appearance, 4 points: normal, 7 points: good appearance

Odor: 1 point: I like smell, 4 point: Normal, 7 point: Smell good

Stickiness of spice (separation and washing degree): 1 point: Separated spice, 4 points: Normal, 7 points: Good seasoning

Texture (chewing taste): 1 point: poor texture, 4 points: normal, 7 points: good texture

Strength of salty taste: 1 point: sour, 4 points: normal, 7 points: strong salty

Strength of acidity: 1 point: Sourness is weak, 4 points: Normal, 7 points: Sourness is strong

Overall likelihood: 1 point: No taste, 4 points: Normal, 7 points: Good taste

<1-2> Results

Changes in pH, titratable acidity and gas production during fermentation of flavor kimchi

The samples A to D were prepared and stored in a plastic container at a temperature of 2.7 캜, 5 캜 and 10 캜 in an amount of 450 g, respectively, and pH, acidity and salinity were measured.

PH, acidity and salinity change at 2.7 ℃

PH and titratable acidity were measured at 2.7 캜 for 35 days and the pH and titratable acidity values of Examples C and D, which were exported flavorings, were significantly different. As a result, the kimchi seasonings of Preparation Example 1 and Preparation Example 2 When the kimchi paste of the present invention was used in the preparation of the tasty kimchi, it was found that the pH was decreased later (pH decrease delay) and the titratable acidity was less produced (FIG. 1 and Table 2).

PH, acidity and salinity change at 5 ℃

When stored at 5 캜, the pH of the tasty kimchi of Example A decreased from 5.97 at maximum to 4.34 at 23 days of storage, and the acidity at that time was 0.83%. On the other hand, in the case of Example 2 in which kimchi seasoning and kimchi paste were added, the pH decreased from 5.79 to 4.46 at 23 days after storage and the pH was 0.68%, which was lower than that of Example B, Was delayed.

For Example C and Example D for export, the pH of Example C decreased from 6.08 at maximum to 4.38 at 23 days of storage and the acidity was 0.82%. On the other hand, in Example D, in which the kimchi seasoning and kimchi paste were added, the pH decreased from 5.96 to 4.31 at 37 days of storage and the acidity was 0.99%. As for the export, the initial pH was lower than that of the control group (Example C) in which the kimchi seasoning and kimchi paste added (Example D) was not added, but after storage for 23 days at 5 ° C, The acidity was 0.70%, which was lower than the acidity (0.82%) of Example C, and the acidity was delayed in the addition group to a similar level (FIG. 2, Table 3).

PH, acidity and salinity change at 10 ℃

For Example A and Example B, which were domestic tasty foods at 10 ° C, the pH of Example A decreased from 5.80 at maximum to 4.14 at 3 days after storage and the acidity at that time was 0.76%. On the other hand, the pH of Example B with kimchi seasonings and Kimchi paste decreased from 5.57 at maximum to 4.45 at 3 days after storage, and the pH was 0.69%, which was lower than that of Example A, It was delayed.

For Example C and Example D for export, the pH of Example C decreased from 5.96 at the maximum to 4.46 at the third day of storage and the acidity was 0.70%. On the other hand, in Example D, in which the kimchi seasoning and kimchi paste were added, the pH decreased from 5.82 to 5.14 on the third day of storage and the acidity was 0.54%. As compared with the control group (Example C) in which the kimchi seasoning and kimchi paste were added (Example D), the initial pH was lower than that of the control group (Example C) in which the kimchi seasoning and kimchi paste were added, but it was stored at 10 ° C for 10 days and compared with the acidity In Example D, a delayed increase in acidity was observed (FIG. 3, Table 4).

As a result, there was a difference in the ripening speed depending on the temperature when storing the tasty kimchi at 2.7 ℃, 5 ℃, and 10 ℃. However, in both the domestic tasty kimchi and the export tasty kimchi, the kimchi seasoning and the kimchi paste were added to the tasty kimchi The increase of acidity was delayed and the effect was greatest at storage at 2.7 ℃.

<Experimental Example 2> Changes in microbial counts during fermentation of flavored kimchi

Changes in microbial counts at fermentation at 2.7 ℃

The number of microorganisms was measured by fermenting the tasty kimchi at 37 ° C for 37 days. As a result, it can be seen that Examples B and D in which kimchi seasoning and kimchi paste were added were slightly lower in general bacterial counts. However, the number of lactic acid bacteria was found to be similar to that of the non-insoluble insoluble groups. In the case of the coliform group, the insoluble insolubles were slightly higher than those of the insoluble insoluble groups at the beginning, but were not detected as the storage time was longer (FIG.

Changes in the number of microorganisms during fermentation at 5 ° C

At 5 ℃, the number of bacteria was not significantly different between the experimental groups. However, in the case of lactic acid bacteria, Example A was 6.55 log CFU / g immediately after preparation of flavorings, and Example B was 6.62 log CFU / g similar to that of Example 6. However, on the 13th day of storage, the number of lactic acid bacteria in Example A sharply increased to 8.26 log CFU / g and that of Example B was relatively slowly increased to 7.60 log CFU / g with 0.66 log CFU / g difference. On the 21st day of storage, the difference was reduced to 0.45 log CFU / g in Example A and 8.58 log CFU / g in Example B, but the lactic acid bacteria number of Example A still remained high.

The number of lactic acid bacteria in Example C and Example D increased to similar levels in the case of exported kimchi, but there was no difference.

In the case of E. coli, the effect was similar to that of lactic acid bacteria in domestic tasty kimchi. The E. coli group of Example A was 4.95 log CFU / g and that of Example B was similar to 5.00 log CFU / g immediately after preparation, but the E. coli group of Example A was 4.41 log CFU / g on the 13th day of storage, The E. coli group had 3.65 log CFU / g, which was lower than Example A by 0.76 log CFU / g. The difference was slightly reduced to 0.63 log CFU / g in the storage 21, but the coliform group of Example B was still lower than that of Example A.

E. coli strains of exported flavor were also slightly lower in Example D than in Example C during storage (FIG. 5, Table 6).

Changes in the number of microorganisms during fermentation at 10 ° C

The microbial changes of tasty kimchi stored at 10 ℃ were as follows. In case of domestic tasty kimchi, the number of general bacteria and lactic acid bacteria of Example A and B is increased to a similar level. However, in the case of E. coli, Example A slightly decreased from 4.95 log CFU / g immediately after preparation to 4.85 log CFU / g on the third day of storage, as opposed to 5 ° C, On the third day of storage, it increased slightly to 5.26.

In the case of flavorings for export, the number of general bacteria in Example C was slightly higher than that of Example D (6.35 log CFU / g) at 6.53 log CFU / g immediately after preparation, and Example C was 8.54 log CFU / D was 8.20 log CFU / g and was still lower in Example D compared to Example C. The number of lactic acid bacteria was also found to be 8.80 log CFU / g in Example C on the third day of storage and 8.36 log CFU / g in Example D, and 0.44 log CFU / g in Example D compared to Example C, (Fig. 6, Table 7).

Changes in volume during fermentation of kimchi

Overall, when the storage temperature was 2.7 ℃, the best results were obtained for the physicochemical and microbial counts of kimchi seasonings and kimchi paste added. Therefore, the measurement of volume expansion over 3 months during the fermentation of savory kimchi was carried out using samples stored at 2.7 ℃.

As a result, Example C, in which kimchi seasoning and kimchi paste were not added, expanded more than 80% after 3 months of fermentation. However, Example D in which kimchi seasonings and kimchi paste were added did not expand the volume during fermentation for 3 months or more (Fig. 7).

&Lt; Experimental Example 3 > The results of sensory evaluation during the fermentation of exported tasty kimchi

Sensory evaluation was also carried out using a sample of Kimchi stored at 2.7 ℃. During the fermentation period of 21 days, the sensory test was performed on a 7-point scale. As a result, Example D, in which the kimchi seasoning and the kimchi paste were added to the appearance of the sample, the stickiness of the seasoning, texture, sourness and overall taste, (Table 8). &Lt; tb &gt; &lt; TABLE &gt;

Claims (9)

Cutting the vegetables;
Adding kimchi seasoning and kimchi paste to the edible vegetables,
The kimchi sauce includes seaweed extract and salted fish,
The kimchi paste includes water, glutinous rice, starch, oats and brown rice,
The kimchi seasonings were prepared by adding salt and fermented seafood to kelp extract prepared by soaking sea tangle in water for 4 to 10 hours, grinding it with a mixer,
The above fermented seafood is salted salted shrimp, cod roe, shrimp sauce,
Wherein the kimchi pulp is prepared by mixing 30 to 55 parts by weight of glutinous rice, 25 to 45 parts by weight of starch, 10 to 20 parts by weight of oats and 5 to 15 parts by weight of brown rice with respect to 100 parts by weight of water,
Wherein the fermentation is delayed and the volume expansion due to aging is suppressed when the kimchi is packaged as compared to the kimchi seasoned and the kimchi not containing the kimchi paste.
delete The method according to claim 1,
The above kimchi seasonings are prepared by adding 3 to 7 parts by weight of salt, 15 to 35 parts by weight of salt, 15 to 35 parts by weight of cod roe, 10 to 18 parts by weight of cod roe, 5 to 15 parts by weight of roasted roe, And 3 to 8 parts by weight of fermented fish.
The method according to claim 1,
Wherein the kelp extract is prepared by soaking kelp in water for 4 hours to 10 hours so that the weight of kelp and water is 1:99 to 10:90.
delete delete The method according to claim 1,
Wherein the kimchi is delayed in aging as compared with the kimchi seasoned and the kimchi not containing the kimchi paste.
The method according to claim 1,
Wherein the kimchi has a lower acidity and a higher pH than a kimchi not containing the kimchi seasoning and the kimchi paste.
delete

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