WO2014156552A1 - Biscuit moelleux - Google Patents

Biscuit moelleux Download PDF

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Publication number
WO2014156552A1
WO2014156552A1 PCT/JP2014/055929 JP2014055929W WO2014156552A1 WO 2014156552 A1 WO2014156552 A1 WO 2014156552A1 JP 2014055929 W JP2014055929 W JP 2014055929W WO 2014156552 A1 WO2014156552 A1 WO 2014156552A1
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WO
WIPO (PCT)
Prior art keywords
soft
mung bean
cookie
texture
bean protein
Prior art date
Application number
PCT/JP2014/055929
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English (en)
Japanese (ja)
Inventor
麻衣 坂本
司 木山
Original Assignee
不二製油株式会社
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 不二製油株式会社 filed Critical 不二製油株式会社
Priority to JP2015508239A priority Critical patent/JPWO2014156552A1/ja
Publication of WO2014156552A1 publication Critical patent/WO2014156552A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/14—Organic oxygen compounds
    • A21D2/18—Carbohydrates
    • A21D2/181—Sugars or sugar alcohols
    • A—HUMAN NECESSITIES
    • A21—BAKING; EDIBLE DOUGHS
    • A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
    • A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
    • A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
    • A21D2/24—Organic nitrogen compounds
    • A21D2/26—Proteins
    • A21D2/264—Vegetable proteins
    • A21D2/266—Vegetable proteins from leguminous or other vegetable seeds; from press-cake or oil bearing seeds

Definitions

  • the present invention relates to soft cookies.
  • the moisture content in the baked confectionery after baking is considered in addition to the way of embedding the air in the dough.
  • the moisture content in the total amount of the confectionery after baking is generally less than 5% by weight for cookies, and more than 30% for cakes such as sponge cakes.
  • Soft cookies having a soft texture and relatively excellent storage stability are attracting attention.
  • Soft cookies are thought to be mainly confectionery belonging to the “intermediate moisture system” with a moisture content of about 5 to 30% by weight, and have a moist and soft texture despite being a cookie. Cookies are known to be different.
  • Mung beans (Vigna radiata seeds) have long been used as food or food ingredients, mainly in India, China, Southeast Asia and the like. Mung bean sprout sprouted with mung beans is a sprout, and starch derived from mung beans is still widely eaten all over the world as a raw material for harusame, and it is known as a very rich experience in beans. . Furthermore, mung beans have high antipyretic and detoxifying effects, and have been used as Chinese herbal medicine for a long time in China.
  • Patent Document 2 discloses that mung bean protein extracted from mung beans is added to sugar cookies.
  • Sugar cookies generally have a moisture content of less than 5%, have a hard texture, and are different from soft cookies having a soft texture.
  • sugar alcohols such as liquid sorbitol and maltitol have lower water activity values than sucrose and chickenpox, they are not only a moist texture but also suitable for making baked goods with good storage stability. I can say that.
  • sugar alcohols such as liquid sorbitol and maltitol have lower water activity values than sucrose and chickenpox, they are not only a moist texture but also suitable for making baked goods with good storage stability. I can say that.
  • sugar alcohols such as liquid sorbitol and maltitol have lower water activity values than sucrose and chickenpox, they are not only a moist texture but also suitable for making baked goods with good storage stability. I can say that.
  • the conventional soft cookies have a problem that the dough is spilled after baking.
  • the moist texture obtained by adding processed starch as in Patent Document 1 is a moist and crisp texture derived from amylopectin in starch, and further texture improvement is desired. .
  • flour is used in conventional soft cookies, but in recent years, there are many patients who are allergic to wheat. There is a demand for soft cookies with a moist texture that do not contain wheat ingredients such as flour or gluten.
  • Mung bean protein extracted from mung bean has not been widely used as a food application, although there are reports in papers.
  • Patent Document 2 mentions that the dough expands more during baking by using mung bean protein in the sugar cookie dough, but does not describe the effect on the texture.
  • the object of the present invention is to obtain a soft cookie having a soft texture and good crispness.
  • the present invention provides a soft cookie containing mung bean protein and sugar alcohol.
  • the content of mung bean protein relative to the total solid content of the soft cookie is 8 to 29% by weight.
  • the content thereof is preferably 100 parts by weight or less, more preferably 50 parts by weight or less with respect to 100 parts by weight of mung bean protein in the soft cookie. .
  • the present invention also provides a soft cookie that does not contain gluten.
  • the present invention it is possible to provide a soft cookie that can enjoy a soft texture, has a good crispness and mouthfeel, and has a good flavor.
  • a soft cookie having a soft texture can be obtained without using a large amount of moisture or liquid raw material, the workability at the time of manufacture is excellent, and the inside of the soft cookie at the time of baking It is easy to pass through and the preservability of the resulting soft cookies is excellent.
  • the soft cookie of the present invention can be produced without using gluten, and since it contains a protein derived from mung bean, a large amount of mung bean protein having excellent nutritional value can be easily ingested.
  • the soft cookie in this embodiment contains mung bean protein and sugar alcohol. *
  • mung bean protein As a mung bean protein source used as a raw material for mung bean protein, a mung bean protein composition containing mung bean protein can be used.
  • mung bean protein composition mung bean soy milk, separated mung bean protein composition, etc. can be used, these may be used as they are, or those dried may be used, or those dried after sterilization May be used.
  • Mung soy milk can be obtained by extracting protein components from round mung beans, destarched mung beans, etc. with water or warm water, and removing starch and dietary fiber components from the extracted solution.
  • the protein component of mung soymilk can also be concentrated by treatment with a UF membrane (ultrafiltration membrane) or the like.
  • the isolated mung bean protein composition can be obtained by concentrating the protein from mung bean soymilk by a process such as isoelectric precipitation.
  • the mung bean protein composition preferably contains 80% by weight or more of mung bean protein as a crude protein (CP) amount based on the total solid content. Therefore, as the round mung bean or the destarched mung bean used as a raw material for mung bean soymilk, it is preferable to use a product having a high protein content in the round mung bean or destarched mung bean.
  • the isolated mung bean protein composition can be prepared, for example, as follows. That is, water or warm water is added to round mung beans and immersed for about 10 to 30 hours. After pulverization, extraction is performed near neutral pH, and seed coat and fibers are removed with a mesh. Thereafter, the starch is separated to obtain mung soy milk. Next, the mung soy milk is adjusted to a pH of around 3.5 to 5.5, and the isoelectric point precipitate is recovered as a separated mung bean protein composition. Water and an alkaline agent are added to the collected precipitate, and the solid content concentration is adjusted to 5 to 15% by weight, adjusted to pH 5.7 to 8.0, preferably pH 6.8 to 7.5, and contains the isolated mung bean protein composition.
  • the isolated mung bean protein composition thus obtained may be used as it is in the following steps, may be used after drying the solution, or may be used after dissolving again after drying.
  • a sterilization step may be performed before drying.
  • the amount of mung bean protein contained in the soft cookie is preferably 8 to 29% by weight, more preferably 11 to 23% by weight, based on the total solid content of the soft cookie after baking.
  • the mung bean protein content is low, the shape retention of the dough becomes weak, and when it is high, the dough before baking becomes hard to handle and becomes hard after baking, resulting in poor texture.
  • Western blotting can be used as a method for measuring the concentration of mung bean protein contained in soft cookies. That is, a sample buffer containing a reducing agent such as SDS and 2-mercaptoethanol is added to the ground sample and extracted in boiling water for 10 minutes. Thereafter, SDS-PAGE is performed simultaneously with the sample using mung bean protein (control) adjusted to several concentrations, and transferred to a PVDF (Polyvinylidene difluoride) membrane by a semi-dry method.
  • a sample buffer containing a reducing agent such as SDS and 2-mercaptoethanol
  • the transferred membrane is reacted with an anti-mung bean protein antibody as a primary antibody, and an antibody labeled with AP (Alkaline phosphatase) or HRP (Horse radishperoxidase) or the like is reacted with the primary antibody as a secondary antibody.
  • AP Alkaline phosphatase
  • HRP Heorse radishperoxidase
  • sugar alcohol is a general term for chain polyhydric alcohols obtained by reducing carbonyl groups of saccharides. By using sugar alcohol for cookies, soft cookies with a moist and soft texture can be obtained. In addition, since sugar alcohol has a lower water activity value than sucrose or chickenpox or the like, the storage stability of soft cookies is improved by using sugar alcohol.
  • sugar alcohol examples include monosaccharide alcohols having 3 to 6 carbon atoms such as erythritol, xylitol, sorbitol, and mannitol, oligosaccharide alcohols obtained by reducing oligosaccharides such as maltitol, lactitol, and reduced palatinose, and the degree of saccharification.
  • monosaccharide alcohols having 3 to 6 carbon atoms such as erythritol, xylitol, sorbitol, and mannitol
  • oligosaccharide alcohols obtained by reducing oligosaccharides such as maltitol, lactitol, and reduced palatinose
  • reduced starch syrup or reduced starch saccharified product obtained by reducing varieties of different starch
  • a reduced maltose starch syrup obtained by reducing starch syrup having a high ratio of maltose can be used.
  • sugar alcohols may be used alone or in combination of two or more.
  • the content of sugar alcohol in the cookie is preferably 5 to 50% by weight, more preferably 20 to 35% by weight, based on the total solid content of the cookie after baking. It is preferable in terms of flavor and texture that the sugar alcohol content is within the above range.
  • liquid oil for example, liquid oil, liquid shortening, fructose, maltose, glucose, glucose fructose liquid sugar, fructose glucose liquid sugar, honey, starch syrup, modified starch, dried fruit paste, and other humectants or water It may be added to the dough or the amount of water added may be increased. By adding a moisturizing agent or increasing the amount of water, a soft texture can be given by soft cookies.
  • the raw material used for the preparation of the dough is not particularly limited as long as it is used as a raw material for soft cookies in addition to the above-described components, and conventionally known raw materials can be used freely.
  • plastic fats and oils such as butter, margarine, shortening, liquid oil, sweetener, egg, milk, soy milk, flour, other grains, starch, modified starch, chocolate, dried fruit, nuts, vegetables, cocoa, coffee, milk
  • General raw materials such as products, various swelling agents, and various preservatives can be used.
  • sweeteners super white sugar, tri-sugar, brown sugar, millet sugar, honey, maple syrup, agave syrup, molasses, starch syrup, glucose, fructose, maltose, sucrose, glucose liquid fructose, oligosaccharide, fructooligosaccharide, inulin Sugars such as aspartame, acesulfame potassium, sucralose, saccharin, neotame and other artificial sweeteners, trehalose, licorice extract, stevia extract, rahan fruit extract, thaumatin, glycerin, curculin, monelin, monatin, etc. can be used .
  • a conventionally known additive used in baked confectionery may be used in combination.
  • soy beans, other beans, soy milk powder, modified soy milk powder, soy flour, defatted soy flour, other legume grains, milk, whey, collagen and other proteins, protein degradation products or peptides are used.
  • the soft cookie according to this embodiment may contain proteins other than mung bean protein such as gluten, but the main protein is desirably mung bean protein.
  • the soft cookie contains gluten, which is wheat protein, the content is preferably 100 parts by weight or less, more preferably 50 parts by weight or less, and 100% by weight of mung bean protein. More preferably not.
  • the soft cookie according to the present embodiment can be manufactured without using soft flour and gluten. Therefore, it is possible to produce a soft cookie that can be eaten by a wheat allergic patient without using allergen wheat. Examples of the method for measuring the concentration of gluten contained in soft cookies include the ELISA method.
  • the method for preparing the soft cookie dough is not particularly limited, and for example, the sugar batter method, which is the most widely used method for making ordinary cookie dough, can be used.
  • the sugar batter method is a method in which plastic fats and oils such as margarine are kneaded with sugar, water such as water in which a swelling agent is dissolved is added thereto, and finally powders are added.
  • the soft cookie dough according to the present embodiment can be prepared, for example, as follows.
  • plastic fats and oils such as margarine and powdered sweeteners such as sugar
  • these raw materials are first mixed and stirred, and then sugar alcohol is added and stirred.
  • liquid raw materials such as water or other humectants may be added together with the sugar alcohol, or water in which the swelling agent is dissolved may be added.
  • the dried isolated mung bean protein composition described above is added and stirred to obtain a soft cookie dough.
  • other powder materials such as gluten may be added together with the isolated mung bean protein composition.
  • a part of powder raw materials such as separated mung bean protein composition may be added before adding liquid raw materials such as sugar alcohol.
  • the dough specific gravity of the soft cookie according to this embodiment is preferably 0.5 to 1.3, and more preferably 0.6 to 1.2.
  • the soft cookie according to this embodiment can be obtained by molding and baking the soft cookie dough prepared by the above-described method.
  • the molding method include a wire cutter method and a squeezing method.
  • a method for baking the molded dough an oven or the like generally used for baking confectionery can be used.
  • the firing conditions are preferably a firing temperature of 120 to 230 ° C. and a firing time of 5 to 60 minutes.
  • Cookies having a general crispy texture often have a moisture content of less than 5% by weight after baking, and cakes such as sponge cake often have a moisture content of more than 30% by weight.
  • the soft cookie according to the present embodiment is a so-called “intermediate moisture system”, and the moisture after baking is preferably 5 to 30%, more preferably 7 to 28% in the total amount of soft cookies after baking. 9 to 25% is more preferable.
  • the amount of protein contained in the obtained isolated mung bean protein composition was 83.2% by weight with respect to the total solid content of the separated mung bean protein composition.
  • the amount of protein was calculated as the amount of crude protein obtained by measuring the amount of nitrogen contained in the isolated mung bean protein composition using the Kjeldahl method and multiplying the measured amount of nitrogen by the nitrogen coefficient of 6.25.
  • Example 1 Comparative Examples 1 and 2
  • a cookie containing the isolated mung bean protein composition obtained by the above-described method was prepared, and the effect was compared.
  • Example 1 a combination of a reduced starch saccharified product as a sugar alcohol and a separated mung bean protein composition, in Comparative Example 1, a combination of water and a separated mung bean protein composition, in Comparative Example 2, water and a sugar alcohol Cookies were prepared respectively by blending using a normal mung bean protein composition in a normal sugar cookie that does not contain potato.
  • Table 1 shows the composition of the raw materials. The unit of the blending ratio in Table 1 is parts by weight.
  • Cookie dough is prepared by mixing margarine, cane sugar and maltose using a tabletop mixer, then adding ingredients 2 to 5 in order in Table 1 in order, and stirring until uniform each time.
  • Margarine is "Message 500" (Fuji Oil Co., Ltd.)
  • acne sugar is “Kibi sugar” (Nisshin Sugar Co., Ltd.)
  • maltose is “Sanmalto S” (Hayashibara Co., Ltd.)
  • reduced starch saccharified product “Amamiru” manufactured by Mitsubishi Shoji Foodtech Co., Ltd.
  • “Nisshin Violet” manufactured by Nisshin Flour Milling Co., Ltd.
  • ammonium bicarbonate manufactured by Happo Shokai Co.
  • the prepared dough is put together in a disk shape of 10 g per piece, and baked in an oven at 190 ° C. for 13 minutes (Example 1), 15 minutes (Comparative Example 1), and 12 minutes (Comparative Example 2), respectively, to obtain cookies. It was.
  • Example 1 where the isolated mung bean protein composition and sugar alcohol were blended, a soft cookie with a soft texture and a crisp and crisp texture was obtained. Moreover, the soft cookie of Example 1 was excellent also in the shape retention of the dough after baking. In Comparative Example 1 in which the isolated mung bean protein composition and water were blended and in Comparative Example 2 in which the isolated mung bean protein composition was added to a normal sugar cookie, a soft crisp soft cookie was not obtained.
  • Example 2 Comparative Examples 3 to 6
  • Comparative Example 3 is a separated soy protein composition ("Fujipro R" manufactured by Fuji Oil Co., Ltd.)
  • Comparative Example 4 is one of the components of soy protein.
  • 7S globulin (“Lipof 700" manufactured by Fuji Oil Co., Ltd.)
  • Comparative Example 5 is a weak flour (“Nisshin Violet” Nisshin Flour Milling) commonly used in baked goods, etc.
  • a powdered wheat protein composition (“inner wheat protein” manufactured by Hokugoku Food Co., Ltd.), which is the main protein, was used.
  • Table 3 shows the composition of the raw materials.
  • the unit of the blend ratio in Table 3 is parts by weight.
  • the ingredients were mixed in the mixing order shown in Table 3 to prepare a cookie dough.
  • the reduced maltose starch syrup used “Amarty Syrup” (manufactured by Mitsubishi Corporation Foodtech Co., Ltd.).
  • the prepared dough was squeezed out into a disk shape of 10 g per piece and molded. This was baked in an oven at 190 ° C. for 13 minutes to obtain a cookie.
  • Example 2 in which the isolated mung bean protein composition was blended, a soft cookie having a soft texture, a good crispness and a mouthfeel, and a good taste such as chestnuts was produced. Moreover, the soft cookie of Example 2 had no oil separation and was excellent in the shape retention of the dough after baking.
  • the isolated mung bean protein composition it was possible to produce soft cookies with a soft texture and good crispness even without increasing the water content or containing flour and gluten.
  • Comparative Examples 3 to 6 in which wheat flour or other protein material was used in place of the isolated mung bean protein composition, soft crisp textured soft cookies were not obtained. Moreover, in Comparative Examples 5 and 6 using weak flour or gluten, the shape retention of the baked dough was poor.
  • the difference in break load was small in the cookie using the separated mung bean protein composition and the separated soy protein composition. Further, it was shown that the rupture load was significantly increased in the cookies using 7S globulin as compared with the case of using the isolated mung bean protein composition and the isolated soy protein composition. Moreover, the rupture deformation of cookies was large in the order of using 7S globulin, isolated soybean protein composition, and isolated mung bean protein composition, and a significant difference was recognized. In addition, the difference in the height of the used cookie sample was not seen by each example.
  • each raw material was blended according to the blending shown in Table 6, and cookies were produced in the same manner as in Example 2.
  • the units in Table 6 are parts by weight.
  • As the insoluble dietary fiber “Fiber Gym RW” (Matsutani Chemical Industry Co., Ltd.) was used.
  • the baking temperature was 170 ° C., and the baking was performed for 12 to 17 minutes.
  • the moisture after baking in the obtained cookies was measured.
  • the moisture was measured using an infrared moisture meter FD-600 (manufactured by Kett Scientific Laboratory) at 99 ° C. for 99 minutes.
  • the food texture and flavor of the obtained cookies were evaluated one day after baking.
  • the evaluation was made in four grades A to D (A: best, B: good, C: slightly inferior, D: poor).
  • the results are shown in Table 7.
  • the mung bean protein content (% by weight) is indicated by the crude protein content relative to the total solid content in the cookie after baking.
  • Examples 3 to 8 soft crisp soft cookies with a soft texture were obtained.
  • the dough obtained in Examples 3 to 8 did not sag after baking, and had good shape retention.
  • a soft cookie with a soft texture was obtained.
  • cookies were prepared and the effects were compared.
  • a powdered wheat protein composition was used as gluten.
  • a cookie was prepared in the same manner as in Example 2 except that the separated mung bean protein composition and the powdered wheat protein composition were added at the ratio shown in Table 8.
  • the gluten content in the total solid content of the powdered wheat protein composition was 77% by weight as the crude protein content.
  • the evaluation was made in four grades A to D (A: best, B: good, C: slightly inferior, D: poor). Further, the moisture content of the baked cookies was measured in the same manner as in Example 2.
  • each protein composition content (weight%) in Table 8 was each shown in the ratio in the raw material whole quantity except the water

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  • Life Sciences & Earth Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Chemical & Material Sciences (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Bakery Products And Manufacturing Methods Therefor (AREA)

Abstract

La présente invention vise à obtenir un biscuit moelleux qui présente une sensation moelleuse en bouche et une texture non collante. A cet effet, est proposé selon la présente invention un biscuit moelleux qui contient une protéine de graine d'ambérique et un alcool de sucre et dans lequel la teneur en protéine de graine d'ambérique est comprise entre 8 et 29 % en poids par rapport aux matières solides totales.
PCT/JP2014/055929 2013-03-29 2014-03-07 Biscuit moelleux WO2014156552A1 (fr)

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015105138A1 (fr) * 2014-01-09 2015-07-16 不二製油株式会社 Composition protéique de haricot mungo
EP2982248A1 (fr) * 2014-08-07 2016-02-10 Fuji Oil Company, Limited Biscuit mou
JP2016131504A (ja) * 2015-01-16 2016-07-25 不二製油株式会社 緑豆蛋白質配合ベーカリー製品の製造方法
JP2016165236A (ja) * 2015-03-09 2016-09-15 不二製油株式会社 ハードクッキーの製造方法
JP2018099090A (ja) * 2016-12-21 2018-06-28 百合子 穴澤 低糖質ミックス粉、低糖質ミックス粉を使用した焼き菓子用生地、及び低糖質ミックス粉を使用した焼き菓子
JP2018153113A (ja) * 2017-03-16 2018-10-04 花王株式会社 焼き菓子
JP2019528790A (ja) * 2016-10-25 2019-10-17 ジェネラル ビスケット 高タンパク質ビスケット

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JP2009148253A (ja) * 2007-11-29 2009-07-09 Nisshin Oillio Group Ltd 焼き菓子及びその製造方法
JP2010088374A (ja) * 2008-10-09 2010-04-22 Morinaga & Co Ltd 焼菓子センター用含水チョコレート生地及び焼菓子

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US20070160728A1 (en) * 2005-10-13 2007-07-12 Noel Rudie Gluten-free food products including deflavored bean powder
JP2009148253A (ja) * 2007-11-29 2009-07-09 Nisshin Oillio Group Ltd 焼き菓子及びその製造方法
JP2010088374A (ja) * 2008-10-09 2010-04-22 Morinaga & Co Ltd 焼菓子センター用含水チョコレート生地及び焼菓子

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RAJIV JYOTSNA ET AL.: "INFLUENCE OF GREEN GRAM FLOUR (PHASEOLUS AUREUS) ON THE RHEOLOGY, MICROSTRUCTURE AND QUALITY OF COOKIES", JOURNAL OF TEXTURE STUDIES, vol. 43, 2012, pages 350 - 360 *
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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2015105138A1 (fr) * 2014-01-09 2015-07-16 不二製油株式会社 Composition protéique de haricot mungo
US10362793B2 (en) 2014-01-09 2019-07-30 Fuji Oil Holdings Inc. Mung bean protein composition
EP2982248A1 (fr) * 2014-08-07 2016-02-10 Fuji Oil Company, Limited Biscuit mou
JP2016131504A (ja) * 2015-01-16 2016-07-25 不二製油株式会社 緑豆蛋白質配合ベーカリー製品の製造方法
JP2016165236A (ja) * 2015-03-09 2016-09-15 不二製油株式会社 ハードクッキーの製造方法
JP2019528790A (ja) * 2016-10-25 2019-10-17 ジェネラル ビスケット 高タンパク質ビスケット
JP2018099090A (ja) * 2016-12-21 2018-06-28 百合子 穴澤 低糖質ミックス粉、低糖質ミックス粉を使用した焼き菓子用生地、及び低糖質ミックス粉を使用した焼き菓子
JP2018153113A (ja) * 2017-03-16 2018-10-04 花王株式会社 焼き菓子
JP7060331B2 (ja) 2017-03-16 2022-04-26 花王株式会社 焼き菓子

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