WO2022239168A1 - Dessert glacé - Google Patents

Dessert glacé Download PDF

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Publication number
WO2022239168A1
WO2022239168A1 PCT/JP2021/018143 JP2021018143W WO2022239168A1 WO 2022239168 A1 WO2022239168 A1 WO 2022239168A1 JP 2021018143 W JP2021018143 W JP 2021018143W WO 2022239168 A1 WO2022239168 A1 WO 2022239168A1
Authority
WO
WIPO (PCT)
Prior art keywords
ice
frozen dessert
citrus
dietary fiber
mass
Prior art date
Application number
PCT/JP2021/018143
Other languages
English (en)
Japanese (ja)
Inventor
純子 藤堂
寿史 神戸
直哉 秋山
Original Assignee
株式会社ロッテ
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 株式会社ロッテ filed Critical 株式会社ロッテ
Priority to KR1020237042390A priority Critical patent/KR20240007213A/ko
Priority to PCT/JP2021/018143 priority patent/WO2022239168A1/fr
Priority to CA3218122A priority patent/CA3218122A1/fr
Priority to CN202180096941.8A priority patent/CN117835828A/zh
Priority to AU2021444714A priority patent/AU2021444714A1/en
Priority to JP2021535635A priority patent/JP7087203B1/ja
Priority to US18/558,342 priority patent/US20240268411A1/en
Priority to JP2022034915A priority patent/JP7128374B1/ja
Publication of WO2022239168A1 publication Critical patent/WO2022239168A1/fr

Links

Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
    • A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
    • A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/06—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing beet sugar or cane sugar if specifically mentioned or containing other carbohydrates, e.g. starches, gums, alcohol sugar, polysaccharides, dextrin or containing high or low amount of carbohydrate
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
    • A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G2220/00—Products with special structure
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2250/00—Food ingredients
    • A23V2250/50—Polysaccharides, gums
    • A23V2250/51—Polysaccharide
    • A23V2250/5116—Other non-digestible fibres

Definitions

  • the present invention relates to frozen desserts.
  • Frozen desserts can be eaten as they are, but you can also add liquids such as milk to frozen desserts and eat them as frozen drinks.
  • liquids such as milk
  • the solid matter contained in the frozen dessert is mixed with a liquid such as milk.
  • the solid may float or sink and separate from the liquid (for example, Patent Document 1).
  • Patent Document 1 discloses the use of deacylated gellan gum for the purpose of suppressing the separation of solids as described above without increasing the viscosity of the product. Specifically, Patent Document 1 discloses that "in a solid dispersion composition in which water-insoluble solids are dispersed in an oil-in-water emulsion composition forming a continuous phase, the oil-in-water emulsion composition A solid dispersion composition characterized in that the product comprises deacylated gellan gum.”
  • An object of the present invention is to provide a frozen dessert in which the separation of liquid and solid matter (at least one kind of solid matter when there are multiple kinds of solid matter) is suppressed by a method different from that of Patent Document 1.
  • the present invention includes the following embodiments.
  • the citrus-derived dietary fiber contains water-insoluble dietary fiber, The frozen dessert according to any one of [1] to [4], wherein the amount of the water-insoluble dietary fiber is 50 to 90% by mass based on the mass of the citrus-derived dietary fiber.
  • the citrus-derived dietary fiber contains water-soluble dietary fiber, The frozen dessert according to any one of [1] to [5], wherein the amount of the water-soluble dietary fiber is 5 to 30% by mass based on the mass of the citrus-derived dietary fiber.
  • said food solids comprising ice; The frozen dessert according to any one of [1] to [7], wherein the amount of ice is 15 to 75% by mass based on the weight of the frozen dessert. [9] wherein said food solids comprise food solids other than ice; The frozen dessert according to any one of [1] to [8], wherein the amount of food solids other than ice is 1 to 20% by mass based on the weight of the frozen dessert. [10] said food solids comprising ice; The frozen dessert according to any one of [1] to [9], wherein the ice has a length of 0.06 to 14 mm.
  • said food solids comprise food solids other than ice;
  • One embodiment of the present invention relates to a frozen dessert comprising an ice mix, citrus-derived dietary fiber (hereinafter simply referred to as "citrus fiber”), and food solids.
  • a frozen dessert comprising an ice mix, citrus-derived dietary fiber (hereinafter simply referred to as "citrus fiber”), and food solids.
  • the frozen dessert according to the present embodiment is in a state in which liquids (eg, milk, hot water, water, coffee, black tea, flavored tea, fruit tea, etc.) and solids (eg, frozen drinks) are mixed, citrus fiber
  • liquids eg, milk, hot water, water, coffee, black tea, flavored tea, fruit tea, etc.
  • solids eg, frozen drinks
  • citrus fiber By including, it is possible to suppress the separation of the liquid and the solid matter (at least one kind of solid matter when there are multiple kinds of solid matter) (hereinafter referred to as “solid-liquid separation”).
  • solid-liquid separation it is possible to suppress solid-liquid separation when a consumer mixes a liquid such as hot water or milk with the frozen dessert according to the present embodiment at a store.
  • solid-liquid separation occurs in the tank, when the frozen desserts are filled into the containers, the amount of solid matter in each container becomes uneven. can also work around this problem.
  • citrus fiber can suppress the solid-liquid separation.
  • citrus fiber contains long and large particles composed of insoluble dietary fiber, and when pressurized with water, it swells and creates gaps. It is assumed that solid-liquid separation is suppressed by trapping solids in the interstices of citrus fibers that intersect intricately.
  • frozen desserts containing citrus fibers have a wet appearance, as if the surface is wet, but this is assumed to be due to the fact that the citrus fibers contain water and trap solids. be done.
  • water-soluble polysaccharides such as locust bean gum, which are commonly used to suppress separation of ice mixes.
  • a network is constructed in an aqueous solution, and fine particles such as lipids are dispersed in the network for stabilization. I can't help but separate.
  • frozen desserts refers to ice creams, frozen desserts, and other confections that are stored in a frozen state, and does not include confectionery that is stored in a chilled temperature range, such as pudding. Ice creams include ice cream, ice milk, and lacto ice. "Ice cream”, “ice cream”, “ice milk”, and “lacto ice” in this specification refer to the “Ministerial Ordinance Concerning Ingredient Standards for Milk and Dairy Products” (Ministry of Health, Labor and Welfare 106).
  • ice creams are products that are processed or frozen from milk or foods made from these ingredients, and that contain milk solids of 3.0% or more ( excluding fermented milk).
  • the ice cream has a milk solids content of 15.0% or more and a milk fat content of 8.0% or more.
  • Ice milk has a milk solids content of 10.0% or more and a milk fat content of 3.0% or more (excluding ice cream).
  • Lacto ice has a milk solids content of 3.0% or more (excluding ice cream and ice milk).
  • Frozen desserts are frozen sugar solutions or liquids mixed with other foods, or pulverized edible ice mixed with sugar solutions or other foods and refrozen. It is served as is for food.
  • the frozen dessert according to this embodiment is preferably eaten by being mixed with a liquid (for example, milk, water, hot water, coffee, black tea, flavored tea, or fruit tea).
  • a liquid for example, milk, water, hot water, coffee, black tea, flavored tea, or fruit tea.
  • the frozen dessert according to the present embodiment may have a recess for containing the liquid. It is preferable that the concave portion is formed on the surface of the frozen dessert.
  • the "surface of the frozen dessert” means the surface that is not in contact with the container.
  • the size of the recess may be appropriately adjusted according to the amount of liquid to be mixed.
  • the frozen dessert according to this embodiment includes ice mix.
  • the type of ice mix is not particularly limited, and those used in general frozen desserts can be used.
  • the ingredients of the ice mix are changed according to the type of frozen dessert, but for example, carbohydrates (including sugars and polysaccharides), fruit juice, fats and oils, dairy products, emulsifiers, stabilizers, flavors, coloring agents, acidulants. , a pH adjuster, water, eggs, salt, and flavoring auxiliary materials such as chocolate and green tea.
  • the amount of ice mix can be, for example, 25-95% by mass, 30-80% by mass, or 35-70% by mass based on the mass of the frozen dessert.
  • the frozen dessert according to this embodiment contains citrus fiber.
  • the citrus fiber is preferably derived from citrus fruits belonging to the genus Citrus, more preferably from lemons or oranges.
  • Specific citrus fibers include, for example, Herbacell AQ Plus CF-D100, Lemon Fiber 100FG, and Citrify 100FG, which are products used in the Examples below.
  • a citrus fiber may be used individually by 1 type, and may be used in combination of 2 or more types. By including citrus fiber, solid-liquid separation can be suppressed when the frozen dessert is used as a frozen drink or the like.
  • Citrus fiber preferably contains water-insoluble dietary fiber.
  • the amount of water-insoluble dietary fiber is preferably 30-95% by mass, more preferably 50-90% by mass, still more preferably 60-85% by mass. By setting the amount of water-insoluble dietary fiber within the above range, solid-liquid separation tends to be further suppressed.
  • the amount of water-insoluble dietary fiber can be measured by the modified Prosky method.
  • Citrus fiber may contain water-soluble dietary fiber.
  • the amount of water-soluble dietary fiber can be, for example, 1-50% by mass, 5-30% by mass, or 10-20% by mass.
  • the amount of water-soluble dietary fiber can be measured by the modified Prosky method.
  • the amount of citrus fiber is preferably 0.005 to 3% by mass, more preferably 0.01 to 1% by mass, and still more preferably 0.015 to 0.5% by mass, based on the mass of the frozen dessert. and particularly preferably 0.1 to 0.3% by mass. Solid-liquid separation can be further suppressed by setting the amount of citrus fiber to 0.01% by mass or more. By setting the amount of citrus fiber to 1% by mass or less, a desired texture can be obtained and good production suitability can be achieved.
  • the frozen dessert according to this embodiment may or may not contain deacylated gellan gum in addition to citrus fiber.
  • the frozen dessert according to this embodiment includes food solids.
  • food solids means edible solids.
  • Food solids can include, for example, ice, chocolates, pulps, nuts, baked goods (eg crunches), and cut jellies. Food solids may be used alone or in combination of two or more.
  • the specific gravity of food solids is preferably 0.3 to 1.7, more preferably 0.5 to 1.5, even more preferably 0.7 to 1.2. Solid-liquid separation can be further suppressed by setting the specific gravity of the food solid within the above range.
  • the length of the solid food should be changed as appropriate according to the type of solid food.
  • the “length” of a food solid is defined as the two points where the distance between any two points on the outer edge of the food solid photographed using an optical microscope or observed with the naked eye is the maximum. means the distance between
  • the food solid is ice
  • its length is preferably 0.06-14 mm, more preferably 0.06-1.0 mm.
  • the length of the ice By setting the length of the ice within the above range, it is possible to provide a smooth texture and a cool sensation, and further suppress solid-liquid separation.
  • the ice length distribution for example, it is preferable that 80% or more of the total number of ice cubes have a length of 0.06 to 14 mm, and 90% or more of the total number of ice cubes have a length of 0.06 to 14 mm.
  • 80% or more of the total number of ice has a length of 0.06 to 1.0 mm, and 90% or more of the total number of ice has a length of 0.06 to 1.0 mm. more preferably.
  • the food solids are food solids other than ice (hereinafter referred to as "second food solids", but it is not essential that the food solids contain ice, and the frozen dessert contains only the second food solids. ), the length is preferably 0.3 to 20 mm, more preferably 0.9 to 14 mm. By setting the length of the second food solid within the above range, solid-liquid separation can be further suppressed.
  • the length distribution of the second food solids for example, it is preferable that 80% or more of the total number of the second food solids have a length of 0.3 to 20 mm, and the second food solids More preferably, 90% or more of the total number has a length of 0.3 to 20 mm.
  • the total number of the second food solids has a length of 0.9 to 14 mm, and 90% or more of the total number of the second food solids has a length of 0.9 to 14 mm. It is more preferable to have a length of
  • the amount of solid food may be appropriately changed according to the type of solid food.
  • the amount is preferably 1 to 30% by mass, more preferably 1 to 20% by mass, more preferably 1 to 10% by mass, based on the mass of the frozen dessert. be.
  • the amount is preferably 1 to 20% by weight, more preferably 2 to 10% by weight, more preferably 3% by weight, based on the weight of the frozen dessert. ⁇ 6% by mass.
  • Citrus fiber (1) Lemon-derived dietary fiber (DSP Gokyo Food & Chemical Co., Ltd. / Helba Food Co., Helbacell AQ Plus CF-D100) (Composition: about 73% by mass of water-insoluble dietary fiber, about 17% by mass of water-soluble dietary fiber) (2) Lemon-derived dietary fiber (Torigoe Flour Milling Co., Ltd.
  • Microcrystalline cellulose (Asahi Kasei Co., Ltd., Ceorus RC-N81) (Composition: cellulose 80% by mass, karaya gum 10% by mass)
  • Pectin (Kyoto Kagaku Sangyo Co., Ltd., Pectin IM) (Composition: pectin 100% by mass)
  • Comparative Example 1 Examples 1, 25, 29 Comparative Example 2: Example 1 Comparative Example 3: Examples 6, 9, 12, 15, 18 Comparative Example 4: Examples 7, 10, 13, 16, 19 Comparative Example 5: Examples 8, 11, 14, 17, 20 Comparative Example 6: Examples 3, 26, 30, 9 Comparative Example 7: Examples 4, 27, 31, 10 Comparative Example 8: Examples 5, 28, 32, 11 Comparative Example 9: Examples 21 and 23 Comparative Example 10: Examples 22 and 24 Comparative Example 11: Example 2 Comparative Example 13: Example 33 (Evaluation criteria) A: Remarkable separation suppression effect (there is an interface difference of 5 mm or more compared to the comparative example) B: Separation suppression effect (there is an interface difference of 2 mm or more than the comparative example) C: No separation suppression effect (equivalent to Comparative Example)

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Inorganic Chemistry (AREA)
  • Health & Medical Sciences (AREA)
  • Molecular Biology (AREA)
  • Botany (AREA)
  • Confectionery (AREA)

Abstract

La présente invention a pour objet de fournir un dessert glacé dont la préparation n'implique pas la séparation d'un liquide et d'une matière solide (au moins une matière solide dans le cas où une pluralité de matières solides est présente). A cet effet, l'invention concerne un dessert glacé contenant un mélange de crème glacée, une fibre alimentaire dérivée d'un agrume, et une matière solide alimentaire.
PCT/JP2021/018143 2021-05-13 2021-05-13 Dessert glacé WO2022239168A1 (fr)

Priority Applications (8)

Application Number Priority Date Filing Date Title
KR1020237042390A KR20240007213A (ko) 2021-05-13 2021-05-13 냉과
PCT/JP2021/018143 WO2022239168A1 (fr) 2021-05-13 2021-05-13 Dessert glacé
CA3218122A CA3218122A1 (fr) 2021-05-13 2021-05-13 Dessert glace
CN202180096941.8A CN117835828A (zh) 2021-05-13 2021-05-13 冷冻甜点
AU2021444714A AU2021444714A1 (en) 2021-05-13 2021-05-13 Frozen dessert
JP2021535635A JP7087203B1 (ja) 2021-05-13 2021-05-13 冷菓
US18/558,342 US20240268411A1 (en) 2021-05-13 2021-05-13 Frozen dessert
JP2022034915A JP7128374B1 (ja) 2021-05-13 2022-03-08 冷菓

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP2021/018143 WO2022239168A1 (fr) 2021-05-13 2021-05-13 Dessert glacé

Publications (1)

Publication Number Publication Date
WO2022239168A1 true WO2022239168A1 (fr) 2022-11-17

Family

ID=82067843

Family Applications (1)

Application Number Title Priority Date Filing Date
PCT/JP2021/018143 WO2022239168A1 (fr) 2021-05-13 2021-05-13 Dessert glacé

Country Status (6)

Country Link
JP (1) JP7087203B1 (fr)
KR (1) KR20240007213A (fr)
CN (1) CN117835828A (fr)
AU (1) AU2021444714A1 (fr)
CA (1) CA3218122A1 (fr)
WO (1) WO2022239168A1 (fr)

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010535018A (ja) * 2007-08-03 2010-11-18 ネステク ソシエテ アノニム 冷凍デザート用の天然安定剤系
US20110020525A1 (en) * 2007-12-11 2011-01-27 Cargill, Incorporated Citrus pulp fiber dry blend systems
CN106260475A (zh) * 2016-08-12 2017-01-04 安徽百润食品有限公司 一种夹心香脆冰激凌
CN107484869A (zh) * 2016-06-11 2017-12-19 卢峰 一种白巧克力泡面冰淇淋的制作方法
US20180103657A1 (en) * 2015-04-20 2018-04-19 Conopco, Inc., D/B/A Unilever Frozen confection
WO2018216748A1 (fr) * 2017-05-23 2018-11-29 三栄源エフ・エフ・アイ株式会社 Procédé de modification d'amidon

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2004135518A (ja) 2002-10-15 2004-05-13 Nissei Co Ltd 固形物分散組成物およびその製造方法

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2010535018A (ja) * 2007-08-03 2010-11-18 ネステク ソシエテ アノニム 冷凍デザート用の天然安定剤系
US20110020525A1 (en) * 2007-12-11 2011-01-27 Cargill, Incorporated Citrus pulp fiber dry blend systems
US20180103657A1 (en) * 2015-04-20 2018-04-19 Conopco, Inc., D/B/A Unilever Frozen confection
CN107484869A (zh) * 2016-06-11 2017-12-19 卢峰 一种白巧克力泡面冰淇淋的制作方法
CN106260475A (zh) * 2016-08-12 2017-01-04 安徽百润食品有限公司 一种夹心香脆冰激凌
WO2018216748A1 (fr) * 2017-05-23 2018-11-29 三栄源エフ・エフ・アイ株式会社 Procédé de modification d'amidon

Also Published As

Publication number Publication date
AU2021444714A1 (en) 2023-11-09
CA3218122A1 (fr) 2022-11-17
JPWO2022239168A1 (fr) 2022-11-17
KR20240007213A (ko) 2024-01-16
JP7087203B1 (ja) 2022-06-20
CN117835828A (zh) 2024-04-05

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