KR20150001368A - Process for Preparing Mulberry Leaves Seasoned with Jang for Enhanced Flavor and Preservability - Google Patents

Abstract

The present invention relates to a method for manufacturing pickled mulberry leaves, which comprises the steps of: (a) washing mulberry leaves and mulberry, and removing water; (b) manufacturing a flavoring liquid for fermentation including a radish enzyme; (c) pouring the flavoring liquid for fermentation of the step (b) to the mulberry leaves and mulberry of the step (a) and primarily fermenting; and (d) filtering only the flavoring liquid after fermentation of the step (c), additionally adding water and a grain syrup, heating, pouring to the mulberry leaves and mulberry having the flavoring liquid for fermentation filtered, and secondarily fermenting. The pickled mulberry leaves manufactured according to the present invention has enough vitamin C, has excellent taste and flavor, and has extended preserved period compared with existing pickled mulberry leaves.

Description

Technical Field [0001] The present invention relates to a process for preparing Mulberry Leaf Seasoned with Jang for Enhanced Flavor and Preservability,

The present invention relates to a method for producing mulberry leaf pickles having improved taste and shelf life. More specifically, the first fermentation with a non-enzyme-containing seasoning solution is followed by the second fermentation by adding the seasoning, thereby improving the flavor and improving the storage stability. In addition to the various components of the mulberry leaf, And to a process for producing the functional mulberry pickling.

From ancient times, the ancestors regarded the mulberry tree as the heavenly lord of heaven, and it was considered to be a medicine of freshness if it eats long after the leaves. Actually, mulberry is very valuable because it is known to have excellent pharmacological effects on fruits and leaves and silkworms that grow on leaves of mulberry leaves. Mulberry, a fruit of mulberry, has an excellent effect on diuretic action, calm cough and tonic action. Silkworm, which grows on leaf of mulberry tree, is effective for improvement of brain disease, improvement of sleep function and prevention of diabetes, Is widely used. Also, in ancient medical books, Dongbok-Bo, Sang-Hwa Gangmok, and Chinese medicine medicine, mulberry leaves and stems cools the heat of the blood and removes the moist air inside the body. In particular, mulberry leaves contain a large amount of calcium, which is the main component of bone, and it is said to be effective for the prevention of various diseases such as adult diseases and colorectal cancer by stimulating the development of young children in the growing period, prevention of osteoporosis in adults, have. In addition to this, mulberry leaves contain a large amount of dietary fiber, diuretic and body fat to help lower the ingredients are effective for diet, and rich in tocopherol, such as antioxidant and anti-aging helps to reduce skin and beauty. Mulberry leaves have been shown to have excellent efficacy in the treatment of hypertension, removal of heavy metals in the body, treatment of diabetes and lowering of cholesterol level.

On the other hand, Korea has developed a remarkably developed storage food due to its seasonal and distinctive climatic background and regional and climatic diversity. In each household, various vegetables that come out along with iron were collected by proper storage method, so that there was no shortage in daily life. In Korea, which has a severe temperature difference due to the season and there are restrictions on the products, in case of rainy season, winter, It was the wisdom of ancestors for supply, and it was an essential element in the diet. Among the various kinds of stored food, especially, Jangja is a kind of Chinese food known as 醬瓜. It is a food that is stored in long term by putting vegetables common in the season in soy sauce (soy sauce), kochujang, miso. Usually, about a year after it tastes properly, so prepare in advance. The food storage method, which belongs to the salt method, is salty, so it can be used for a long time. Usually, after the sun is ripe, I digest the remaining soy sauce (soy sauce), hot pepper paste, and soybean paste last year. While stored in the cabbage, the flavor and salinity of the cabbage are uniformly permeated, and the microorganisms ferment to give a unique taste and texture. Pickled vegetables can be made most of the day-eating vegetables, but it is not enough to have a lot of water and less fiber. There are garlic, garlic, sesame leaf, radish, cucumber, green pepper, doduck, bellflower, pepper leaf, Depending on the province, it is also immersed in oolong, burdock, melon, watermelon, carrots, canola leaves, sancho leaves, pickles, footprints, matsutake mushrooms, shiitake mushrooms, In addition to vegetables, seaweeds such as seaweeds, gingivi, and seaweeds such as kim, jinu ali, seaweed, and kelp are also eaten with seafood, tofu, and acorns.

In Korean Patent Application No. 10-2008-0054506, which is related to pickling using mulberry leaves, there is a method of "stepping the mulberry leaves into boiling water, dehydrating the mulberry leaves so that there is no water on them, Preparing a sauce made from a mixture of water, red pepper powder, hot pepper paste, soy sauce, sugar and syrup, and mixing and kneading 30 to 50% by weight of the above-mentioned mulberry leaves and 50 to 70% Method " is disclosed. In another Korean patent application No. 10-2008-0086807, "Korean mulberry leaves are steamed in a steamer and then steamed in a steamer. Then, miso, kelp, anchovies, mulberry, mulberry, hinoki and onion are boiled in water A method of producing a mulberry leaf pickling by immersing the mulberry leaf in a mixed miso mixed with broth "," Korean Patent Application No. 10-2008-0063279 ", discloses that" a salt And removing the moisture contained in the mulberry leaves by pickling the mulberry leaves by keeping them for 1 to 1.5 years in a state where they are filled in the pickled container while spraying the mulberry leaves. A water removing step of taking out the mulberry leaves from the pickle vessel after the end of the mulberry leaf picking step and removing the water that has been seeped in the picking step; Dried mulberry leaves to dry the pickled mulberry leaves in the shade for 20 to 30 hours; A malt processing step of filling a mulberry leaf which is dried after being pickled into a fermentation vessel and placing a heavy load on the upper part of the mulberry leaf in a state where a plurality of bag pouches containing miso are inserted in various places in the fermentation vessel; A brine supplying step of pouring licorice into a fermentation vessel and boiling and pouring 10 to 35% salted brine so that the mulberry leaves are completely immersed; A method for manufacturing a mulberry leaf pickle with a lid of the aging container closed and aging for aging for 1 to 2 years ".

It is known how to immerse mulberry leaves in various ways, but pickling is not limited to the known technology because it can produce a unique taste depending on the materials, method and duration of immersion, and requires continuous research and development. Especially, in the known prior arts, there is no disclosure of a technique for producing mulberry leaf pickling improved in storage stability, and various attempts to improve the taste and quality of mulberry leaf pickling simultaneously are further needed.

Numerous papers and patent documents are referenced and cited throughout this specification. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety to better understand the state of the art to which the present invention pertains and the content of the present invention.

Mulberry leaf pickles can be prepared in various flavors according to the materials to be added and the fermentation methods in the nature of pickled pickles, and there are many conventional techniques, but the technology for the mulberry leaf picking which has improved the preservation period in particular is not disclosed. Accordingly, the present invention provides a method for producing a mulberry leaf pickling, which is improved in texture and flavor and is more excellent in storage stability than conventional mulberry leaf pickles by adding enzyme-free and crude cholesterol containing a large amount of digestive enzymes and vitamin C.

It is an object of the present invention to provide a method for producing mulberry leaf pickles having improved taste and shelf life. The present inventors have made efforts to provide a method of producing mulberry leaf pickles having excellent texture and flavor and improved shelf life as compared with the existing mulberry leaf pickles. When the non-enzyme is added to the seasoning for fermentation, the flavor is enhanced by the refreshing feeling of radish , Digestive enzymes and vitamin C, and that the preservation period of the pickles can be improved in addition to the preference degree when the fermented starch is used in the fermentation, thereby completing the present invention.

According to one aspect of the present invention, the present invention provides a mulberry leaf pickling method comprising the steps of: (a) washing mulberry leaves and oats to remove water; (b) preparing a seasoning for fermentation including an enzyme; (c) first fermenting the seasoning for fermentation of step (b) into the mulberry leaves and the oats of step (a); And (d) filtering only the seasoning for fermentation after the fermentation of step (c), adding water and seasoning to the mixture, heating the mixture, and then pouring the fermented seasoning liquid into the filtered mulberry leaves and then re-

According to a preferred embodiment of the present invention, the mulberry leaves are preferably collected in mid-May, before the best pharmacological effect, and in early August, before the autumn silkworm, but not always limited thereto. Also, it is preferable that the audi use a young Audi or Happ Audi, but the present invention is not limited thereto. However, the ratio of mulberry leaves to mulberry is preferably 10: 1 to 6: 1, and the ratio of mulberry leaves to mulberry leaves is most preferably 8: 1 when considering the taste of mulberry leaves and the amount of mulberry leaves.

According to a preferred embodiment of the present invention, the seasoning liquid for fermentation is selected from the group consisting of water, soy sauce, vinegar, soju, sugar, syrup, onion, green onion, anchovy, garlic, shiitake mushroom, And most preferably at least one selected from the group consisting of water, soy sauce, vinegar, soju, sugar, syrup, onion, green onion, anchovy, Garlic, shiitake mushrooms, red pepper seeds, North Korean headworms and kelp. When all the listed materials are included, the water content is 30-40 wt%, the soy sauce is 15-25 wt%, the vinegar is 5-15 wt%, the soy sauce is 5-10 wt% 1 to 5% by weight of starch, 15 to 25% by weight of starch syrup, 3-10% by weight of enzyme, 1.0-3.0% by weight of onion, 0.1-1.0% -1.0% by weight of shiitake, 0.1-1.0% by weight of shiitake, 0.1-1.0% by weight of red pepper seed, 0.1-1.0% by weight of cod, and 0.001-0.01% by weight of kelp. The weight of the material is the most preferable ratio to make the taste of the mulberry leaf pickles of the present invention excellent. In the present invention, the materials are generally easily available, so that there is no particular limitation on the origin or the place of purchase of the material.

According to a preferred embodiment of the present invention, the enzyme-free enzyme is prepared by mixing radish and sugar at a weight ratio of 2: 1 to 1: 2 and fermenting at a temperature of 20-30 ° C for 30-70 days, More preferably, radish and sugar are mixed at a weight ratio of 2: 1.5 to 1.5: 2 and then fermented at a temperature of 22 to 27 ° C for 40 to 60 days. Most preferably, : 1.7 to 2: 1.9, and fermented at a temperature of 24 to 26 캜 for 45 to 55 days. In the present invention, when the sugar is added in an amount of less than 1/2 of the weight of sugar to produce no enzyme, the enzyme may not be enriched. If the sugar is added more than 2 times, water may easily be formed, have.

According to a preferred embodiment of the present invention, the non-enzyme is added in an amount of 3 to 10% by weight based on the total weight of the whole ingredients of the seasoning for fermentation. In the present invention, the non-enzyme is very important. Because it contains a large amount of amylase which is digestive enzyme, it plays an excellent natural digestive agent for digestion and detoxification, and acts as neutralizing acid because it is alkaline food. To improve the metabolism rate and to relieve body swelling and longevity is a good food. In particular, unlike ordinary vegetables, it has both cold and heat, cleansing blood, promoting blood circulation, preventing and improving blood pressure and dizziness, and excelling in diuretic function, thus actively discharging waste materials in the body. In addition, vitamin C, glucose, fructose, minerals, calcium and other medicinal ingredients are good, especially good for cold is a good health food. Thus, in the case of producing enzyme-free by using radishes enriched with digestive enzymes and vitamins, effective ingredients can be ingested together and the mouthfeel and flavor of pickled jellyfish can be enhanced with a unique and refreshing taste, It is very important. When the non-enzyme is added in an amount of less than 3% by weight based on the total weight of the total ingredients of the fermentation seasoning liquid, it is difficult to feel a pleasant taste enhanced by the non-enzyme, and if it is added in an amount exceeding 10% by weight,

According to a preferred embodiment of the present invention, the primary fermentation of step (c) can be fermented at 20-30 ° C for 3-7 days, most preferably at 22-27 ° C for 4-6 days do. In the present invention, it is preferable that the fermentation is performed within one week since the seasoning solution is a step for activating fermentation by breaking down mulberry leaves and audi. The temperature range of 20-30 ° C is an appropriate temperature at which fermentation can take place actively, and if the temperature is out of the above range, the fermentation may not proceed properly. When fermented for less than 3 days, fermentation will not occur sufficiently, and it will be difficult for the seasoning liquid to be absorbed into the ingredients (mulberry leaf and orchid), and if it exceeds 7 days, have.

According to a preferred embodiment of the present invention, the starch of step (d) is added in an amount of 15-30% by weight, more preferably 18-25% by weight based on the total weight of the seasoning for fermentation of step (c) By weight. For example, if the seasoning liquid for fermentation filtered in step (d) is 1 kg, it is preferable to add 150 to 300 g of the seasoning. In the present invention, adding oranges does not only help to improve flavor and texture, but also has a very important meaning because it can provide long-term preservation effect by adding seasonings. However, the addition of less than 15% by weight based on the total weight of the seasoning for fermentation has no effect on improving the storage stability, and when it is added by more than 30% by weight, the sweetness is strong and the preference degree can be lowered. It is important.

In the present invention, it is possible to use generally available ones, but it is also possible to choose from among the various types of rice such as rice bran, rice bran, corn bran, etc., Can also be used to provide a different flavor of the mulberry leaf pickles of the present invention. For example, when preparing the sweet potatoes directly, the grain and the preferred ingredients are mixed together, and then the mixture is mixed with maltose, and the mixture is cut at 40-50 ° C. for about 6 hours. The cooked rice and the malt cider are filtered, It can be advantageously used for the production of pickles if it is cooked in a soft fire.

According to a preferred embodiment of the present invention, the weight ratio of water to tonic solution in step (d) is from 1: 1 to 3: 1, more preferably from 1.5: 1 to 2.5: 1, most preferably from 2: to be. If the amount of the oranges is higher than that of water, the viscosity may become too high or it may harden easily. If the water is added more than 3 times as much as the oranges, the long-term preservation effect of the oranges can not be obtained.

According to a preferred embodiment of the present invention, the secondary fermentation of step (d) is fermented at 20-30 ° C for 30-70 days. The fermentation seasoning solution is filtered and heated during the fermentation period during the secondary fermentation in the step (d), and then the fermentation seasoning solution is filtered to remove the fermentation seasoning solution, The step of re-addition may be further carried out. In the second fermentation process, heating only the seasoning for fermentation is a step for catching germs and increasing storage stability. However, it is preferable to heat the seasoning liquid during the second fermentation and 3-7 days since the germs can propagate a lot if the past 7 days are passed. Also, the taste of mulberry leaf pickles is most favorable between 30-70 days after the second fermentation, and the freshness can be maintained even if the temperature is maintained at 20-30 ° C.

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

(a) The present invention provides a mulberry leaf pickling method comprising the following steps. (I) washing mulberry leaves and oats to remove moisture; (Ii) preparing a seasoning for fermentation including an enzyme; (Iii) primary fermenting the fermentation seasoning solution of step (ii) by pouring the mulberry leaves and the oats of step (i); And (iv) filtering the fermentation seasoning solution after the fermentation of step (iii) to further add water and starch, heating and pouring the fermented seasoning liquid into the filtered mulberry leaves and then re-fermenting the fermented product.

(b) The mulberry leaf pickles of the present invention prevent osteoporosis, hypertension and diabetes, and are effective in lowering cholesterol.

(c) Mulberry leaf calcium and dietary fiber can be ingested, so it is effective in dieting, and promotes aging suppression and antioxidant action.

(d) The present invention is excellent in a refreshing sensation by the addition of an enzyme, and the aftertaste is neat, and an effective ingredient of radish such as digestive enzymes and vitamin C can be ingested. When used as a side dish, digestion can be improved and excellent in prevention of colds .

(e) The present invention is advantageous in that it is well-suited to the texture and taste of men and women, young and old, and has excellent preservation period.

(f) It can contribute to the development of the traditional food industry and the public health by increasing the preference of pickles.

Hereinafter, the present invention will be described in more detail with reference to Examples. It is to be understood that both the foregoing general description and the following detailed description are exemplary and explanatory only and are not to be construed as limiting the scope of the present invention. It will be self-evident.

Example

Throughout this specification, the percentages used to denote the concentration of a particular substance, unless otherwise noted, are as follows: solid / solid is (weight / weight), solid / liquid is (weight / volume) The liquid is (vol / vol)%.

Example  1. No enzyme production

2.5kg of ripe radish (Gyeongbuk Bonghwa) was cleaned and then water was removed and prepared by slicing into 8-10cm high column. 2 kg of sugar was uniformly mixed in the prepared radish and placed in a jar, and 1 kg of the above sugar was further added to the mixture of radish and sugar. I closed the jar lid with the paper jar door covered with Korean paper. It was placed in a cool shade at 24 ° C for 2 weeks. After opening the lid, it was confirmed that about 2/3 of the sugar poured into the top was dissolved, and the whole upper and lower portions were mixed again. The process of mixing the contents once every 2-3 days was repeated twice, then sealed again and aged for 50 days. After 50 days, the juice was recovered and the enzyme solution was completed.

Example  2. Manufacture of rice syrup

4kg of rice (Chonnam Boseong) and 6kg of glutinous rice (Gyeonggi Pyeongtaek) were mixed with water, and they were mixed with 3kg of malt (raw food). Water was poured so that the mixed mixture of rice and malt was sufficiently immersed, and left at 50 ° C for about 6 hours. After that, the roast filtered the rice and the malt cheddar, squeezed all the water by pressing the cuddle, and filtered the filtered water using the crotch fleece. The filtered water was boiled at 120 ℃ until boiling, and when persevering, the fire was slowly lowered and pressed, stirring and stirring.

Example  3. For mulberry leaves and fermentation Seasoning  Ready

4kg of domestic mulberry leaves (sky farmhouse) and 500g of Hat Odi (Gochang, Jeonbuk) were thoroughly cleaned and water was removed and soaked in a jar. On the other hand, 500 g of onion, 200 g of onion, 200 g of onion, and 10 g of onion were added to a solution of 10 kg of water, 5 kg of soy sauce, 3 kg of vinegar, 1.8 kg of shochu, 1 kg of sugar, 5 kg of starch syrup, 200 g of anchovy, 200 g of garlic, 50 g of shiitake mushroom, 100 g of red pepper seeds, 100 g of Codonopsis grandiflorum, and 1 piece of sea tangle (15X15 cm) were added and boiled for 1 hour, but the kelp was added 10 minutes before the seasoning.

Example  4. Fermentation and Aging Step

All the mackerel was removed from the seasoning solution prepared in Example 2, and the mackerel and the honey prepared in the hot state were poured into the prepared mackerel, and the mouth of the macker was sealed. After storing at 25 ℃ for 3 days, the mulberry leaves and oats were removed and the seasoning solution was separated. 10 kg of bottled water and 5 kg of the rice starch prepared in Example 2 were added to the separated seasoning solution and boiled for 30 minutes while shaking well. After heating, the seasoning solution was poured back into mulberry leaves and oats, the jar was sealed and kept at 25 ° C for 5 days. Finally, the mulberry leaves and the mulberry were once again brewed, and the seasoning solution was boiled for 1 hour and then poured into mulberry leaves and oats for aging for 30 days.

Comparative Example  1. Manufacture of mulberry leaf pickles without enzyme and rice jelly

The mulberry leaf pickles were prepared in the same manner as in Examples 1 to 4, except that no enzyme or rice tincture was added. Comparative Examples A, B, and C were prepared. Table 1 below shows the materials added to the mulberry leaf pickles of the present invention prepared by the methods of Examples 1 to 4 and Comparative Examples, respectively.

Mulberry leaf pickle material Invention Comparative Example 1 Comparative Example 2 Comparative Example 3 Main material Mulberry leaves 5kg ○ ○ ○ ○ Hat Audi 4kg ○ ○ ○ ○ Seasoning for fermentation Bottled water 20kg ○ ○ ○ ○ Vinegar 3kg ○ ○ ○ ○ Soy 5kg ○ ○ ○ ○ Sugar 1kg ○ ○ ○ ○ Shochu 1.8kg ○ ○ ○ ○ Onion 500g ○ ○ ○ ○ Daegu 200g ○ ○ ○ ○ Anchovy 200g ○ ○ ○ ○ Garlic 200g ○ ○ ○ ○ Shiitake mushroom 50g ○ ○ ○ ○ 1 piece of kelp (15x15cm) ○ ○ ○ ○ Red pepper seeds 100g ○ ○ ○ ○ Syrup 5kg ○ ○ ○ ○ Crayfish head 100g ○ ○ ○ ○ No enzyme 1kg ○ X ○ X Zhaoqing 5kg ○ ○ X X

Experimental Example  1. Comparison of shelf life and shelf life

To compare the shelf life and preservation ability (storage period) of the present invention prepared by the methods of Examples 1 to 4 and Comparative Examples A, B and C (storage period), each mulberry leaf pickling matured aged for 30 days after the preparation was maintained at 37 ° C Lt; / RTI > for 10 days. The results are shown in Table 2 below by dividing the state into good, tasteless, and corruption every day.

Condition (37 ° C) Invention Comparative Example 1 Comparative Example 2 Comparative Example 3 1 day Good Good Good Good 2 days Good Good Good Good 3 days Good Good Good Good 4 days Good Good Good Good 5 days Good Good Good Deteriorating taste 6 days Good Good Good Deteriorating taste 7 days Good Good Deteriorating taste Deteriorating taste 8 days Good Good Deteriorating taste Corruption 9th Good Good Deteriorating taste Corruption 10 days Good Deteriorating taste Corruption Corruption

All of the comparative examples including the present invention showed good taste for 3-4 days even at a temperature where the food was prone to easily bite due to the characteristic of fermented food. However, in case of Comparative examples 2 and 3 in which no taurine was added, And corruption started in 8-10 days. On the contrary, it was presumed that after 10 days, when taste was added, the taste was changed little by little, and it was assumed that the seasoning contained in the seasoning liquid formed a kind of film, which slowed the exposure of the mulberry leaf pickle to oxygen in the air.

Experimental Example  2. Sensory Evaluation

The mulberry leaf pickles of the present invention and the sensory evaluation of the above Comparative Examples 1 to 3 were conducted on 30 housewives of 30-50 families. (5 points = very good, 4 points = excellent, 3 points = moderate, 2 points = poor, 1 point = very poor) for taste, incense, ). The results are shown in Table 3 below.

Evaluation items Invention Comparative Example 1 Comparative Example 2 Comparative Example 3 flavor 4.83 3.90 4.20 3.23 incense 4.70 4.06 4.20 3.06 Texture when chewing 4.63 3.76 3.96 3.33 Color 4.10 3.86 4.16 4.00 Total Preference 4.57 3.89 4.13 3.40

When the sensory evaluation result showed that the total preference was more than 4.0, mulberry leaf pickles prepared with no enzyme were appeared. In the case of mulberry leaf pickles with no enzymes added, it was noted that unlike other pickles, which are tough because of its strong salty taste, the finish tastes cool and refreshing. In comparison with Comparative Example 2 in which the preference scores were relatively excellent, it was judged that the preference degree of the present invention was slightly improved by the addition of starch.

Claims (9)

A method for producing mulberry pickling comprising the steps of:
(a) washing mulberry leaves and oats to remove water;
(b) preparing a seasoning for fermentation including an enzyme;
(c) first fermenting the seasoning for fermentation of step (b) into the mulberry leaves and the oats of step (a); And
(d) filtering only the fermentation seasoning solution after the fermentation of step (c), adding water and starch to the mixture, heating the mixture, and then pouring the fermented seasoning liquid into the filtered mulberry leaves and then re-
The method according to claim 1,
The seasoning liquid for fermentation is one or more selected from the group consisting of water, soy sauce, vinegar, shochu, sugar, syrup, onion, green onion, anchovy, garlic, shiitake mushroom, And heating the mulberry leaf pickle.
3. The method according to claim 1 or 2,
Wherein the enzyme-free enzyme is prepared by mixing radish and sugar at a weight ratio of 2: 1 to 1: 2 and fermenting at a temperature of 20-30 ° C for 30-70 days.
3. The method according to claim 1 or 2,
Wherein the enzyme is added in an amount of 3-10% by weight based on the total weight of the whole ingredients of the fermentation seasoning liquid.
The method according to claim 1,
Wherein the primary fermentation of step (c) is fermented at 20-30 ° C for 3-7 days.
The method according to claim 1,
Wherein the seasoning of step (d) is added in an amount of 15-30% by weight based on the total weight of the fermentation seasoning liquid of step (c).
The method according to claim 1,
Wherein the weight ratio of water to crude oil is 1: 1 to 3: 1 in step (d).
The method according to claim 1,
Wherein the secondary fermentation of step (d) is fermented at 20-30 ° C for 30-70 days.
The method according to claim 1 or 8,
Further comprising the step of filtering the fermentation seasoning liquid only during the fermentation period during the secondary fermentation in the step (d), heating the fermentation seasoning liquid, and then adding the fermentation seasoning liquid again to the filtered mulberry leaves and audi .