WO2023277147A1 - カードを含む代用肉食品及びその製造方法 - Google Patents

カードを含む代用肉食品及びその製造方法 Download PDF

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Publication number
WO2023277147A1
WO2023277147A1 PCT/JP2022/026302 JP2022026302W WO2023277147A1 WO 2023277147 A1 WO2023277147 A1 WO 2023277147A1 JP 2022026302 W JP2022026302 W JP 2022026302W WO 2023277147 A1 WO2023277147 A1 WO 2023277147A1
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meat
meat substitute
substitute
present
curd
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PCT/JP2022/026302
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English (en)
French (fr)
Japanese (ja)
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詩絵 後藤
和也 種市
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ユニテックフーズ株式会社
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Publication of WO2023277147A1 publication Critical patent/WO2023277147A1/ja

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/14—Vegetable proteins
    • A23J3/16—Vegetable proteins from soybean
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J3/00—Working-up of proteins for foodstuffs
    • A23J3/22—Working-up of proteins for foodstuffs by texturising
    • A23J3/28—Working-up of proteins for foodstuffs by texturising using coagulation from or in a bath, e.g. spun fibres
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
    • A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
    • A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran

Definitions

  • the present invention relates to meat substitutes. More particularly, it relates to meat substitutes containing curd containing curdlan and cellulose derivatives as constituents.
  • Patent Document 1 by using a vegetable textured protein containing starch, a starch-containing material, wheat protein, etc., and using a vegetable textured protein containing a specific amount of water per 100 parts by mass in terms of dry matter, discloses techniques for providing meat-like foods.
  • this meat-like food exhibits a texture (elasticity, hardness, fiber texture) close to that of natural meat, which can be used as a substitute for meat for processed meat foods such as steak, grilled meat, and roast beef.
  • Patent Document 2 discloses an emulsion base prepared by stepwise use of methylcellulose, modified gluten, vegetable protein and oil.
  • Patent Document 3 discloses a composition for processed soybean protein foods containing soybean protein, a gelling agent, a coagulant, and water, which is gelled by heating, as a substitute for processed meat foods.
  • the object of the present invention is to provide a meat substitute that has the same physical properties as animal-derived meat and has good workability.
  • a further object of the present invention is to provide a meat substitute that, when cooked, has the same texture, flavor, appearance, etc. as when meat derived from an animal is cooked.
  • the present inventors have found that by including curd having curdlan and a cellulose derivative as constituent components, it has physical properties similar to animal-derived meat and workability.
  • the present inventors have found that a good meat substitute can be obtained, and have completed the present invention.
  • the meat substitute of the present invention it is possible to provide a meat substitute food equivalent in texture, flavor, appearance, etc., to those obtained when animal-derived meat is used.
  • the meat substitute of the present invention is less likely to rot, etc., it is possible to provide meat substitute foods with excellent preservability even if animal-derived meat (raw meat) is not used at all or partly used. Become.
  • the present invention relates to meat substitutes and the like shown in the following (1) to (8).
  • the meat substitute according to (4) above, wherein the powder is a powder containing a cellulose derivative.
  • a method for producing a meat substitute comprising the following steps.
  • a method for producing a meat substitute food comprising the step of mixing the curd prepared in step A with other materials (8) and processing the meat substitute according to any one of the above (1) to (6).
  • FIG. 10 shows a photograph of the meat substitute during baking (Example 6). It is a figure which showed the substitute meat food and the external appearance of the cross section (Example 6).
  • the present invention will be described in detail below.
  • the "meat substitute” of the present invention refers to a substance that has physical properties equivalent to those of animal-derived meat, and which can be cooked to produce the same food as when animal-derived meat is used.
  • Such a “meat substitute” of the present invention may contain a curd having "curdlan and a cellulose derivative” as constituent components.
  • Curdlan and cellulose derivatives may be any as long as the "meat substitute” of the present invention can be produced.
  • Examples of “cellulose derivatives” include methylcellulose and hydroxypropylmethylcellulose. These "cellulose derivatives" can also be used in combination of two or more.
  • the "meat substitute” of the present invention can be produced by adding any amount of "curdlan and cellulose derivative". "Curdlan and cellulose derivative” are preferably added in a total amount of 3.0 w/w% or more relative to the total amount of curd. If the total amount of "curdlan and cellulose derivative" contained in the curd is less than 3.0w/w%, the moldability of the meat substitute food becomes poor and the hardness of the meat substitute food becomes insufficient. This is because there is a tendency
  • the ratio of "curdlan and cellulose derivative" contained in the curd may be any ratio as long as the "meat substitute" of the present invention can be produced, for example, 1:9 to 9:1. It is preferable that the ratio is 2:8 to 8:2.
  • curdlan and cellulose derivative contained in the curd is 3.0 w/w% or more and the amount is such that the "meat substitute” of the present invention can be produced, it is included in the “meat substitute” of the present invention. Any amount of “curdlan” and “cellulose derivative” may be used.
  • Curdlan may contain, for example, 0.05 w/w% or more and 10.0 w/w% or less, 0.1 w/w% or more and 9.0 w/w% or less, and 0.2 w/w % or more and 8.0 w/w% or less is sufficient, but the upper limit and lower limit do not matter.
  • the "cellulose derivative” may be contained, for example, at 0.05 w/w% or more and 10.0 w/w% or less, and may be contained at 0.1 w/w% or more and 9.0 w/w% or less. /w% or more and 8.0w/w% or less is sufficient, but the upper limit and lower limit do not matter.
  • curdlan and cellulose derivative which are the constituents of the "meat substitute” of the present invention, may be those that can be used as foods, and those independently prepared or commercially available can be used. Any curdlan may be used as long as the "meat substitute" of the present invention can be produced. For example, finely ground curdlan is preferably used. Such curdlan includes Curdlan NS (Mitsubishi Corporation Life Sciences) and the like.
  • methyl cellulose when methyl cellulose is used as a cellulose derivative, Heatgel (registered trademark) Super, Heatgel (registered trademark) Pole (Unitec Foods), Heatgel (registered trademark) Super CL (both Unitek Foods), and Metolose MCE-100TS ( Shin-Etsu Chemical Co., Ltd.) and the like, and Thermomate (Aoba Kasei Co., Ltd.) formulated by blending methylcellulose and other ingredients may also be used. Furthermore, when hydroxypropylmethyl cellulose is used, heat sol (registered trademark) loose and heat sol (registered trademark) soft (both from Unitech Foods Co., Ltd.) can be used. These cellulose derivatives may be used alone or in combination of two or more.
  • the "meat substitute” of the present invention preferably further contains “vegetable protein”.
  • the "vegetable protein” may be included as a component of the curd, or may be included as a material other than the curd.
  • examples of such "vegetable proteins” include beans such as soybean protein, wheat protein and pea protein, and grain-derived proteins such as mushrooms, brown rice, sunflower seeds and pumpkin seeds. These vegetable proteins may also be used as foods, and those independently prepared or commercially available can be used. Any of these vegetable proteins can also be used in combination of two or more. For example, in the case of soybean protein, powdered soybean protein Sunrubber 20, granular Fujinic, Fujinic 550RN, Vegetex, Apex (all of which are manufactured by Fuji Oil Co., Ltd.) and the like can be used.
  • wheat protein powdered wheat protein A-glu K (Glico Nutrition Foods Co., Ltd.), granular wheat protein (Unitec Foods Co., Ltd.) and granular wheat gluten (Unitec Foods Co., Ltd.), Nutralys (registered trademark) for pea protein ) (Rocket Co.), etc.
  • These vegetable proteins may be produced by any production method, but are preferably produced by drying after cutting the product extruded with an extruder into arbitrary sizes.
  • Granulated wheat protein (Unitech Foods Co., Ltd.) used as a sample in the examples was produced by this production method.
  • the "meat substitute” of the present invention further contains a "powder” having starch as a constituent component.
  • "powder” refers to a powdery substance composed of starch, and may contain “other powdery ingredients” in addition to starch.
  • Any starch can be used as long as it can be used as a food, and regardless of its origin, it can be independently prepared or commercially available.
  • starch include potato-derived starch, tapioca starch, corn starch, mung bean starch, wheat starch, rice starch, and the like.
  • processed starch such as dehydroxypropylated phosphate-crosslinked starch may be used.
  • As the potato starch for example, a commercially available product such as Swelly Gel 700 (Oji Corn Starch Co., Ltd.) may be used.
  • the “powder” may also be a powder containing a "cellulose derivative".
  • cellulose derivatives include methylcellulose and hydroxypropylmethylcellulose. These “cellulose derivatives” can also be used in combination of two or more.
  • “powder” can also include “powder-like other ingredients", such ingredients include, for example, curdlan and the like, and if necessary, trehalose, salt, sodium glutamate, kelp powder You may use the mixture (powder MIX) of seasonings, such as a flavor ingredient, such as a spice, etc., etc. Any of the "cellulose derivatives” and “other powdery ingredients” such as curdlan contained in these "powder” may be used as foods, and independently prepared or commercially available ones are used. be able to.
  • the "meat substitute” of the present invention may contain “other materials” in addition to “curd”.
  • “other ingredients” include vegetables such as onions, carrots, green peppers, and green onions, ingredients such as animal-derived meat (raw meat), salt and soy sauce.
  • vegetables such as onions, carrots, green peppers, and green onions
  • ingredients such as animal-derived meat (raw meat), salt and soy sauce.
  • Seasonings such as sugar, miso, mirin, oil, etc., umami ingredients such as kelp and bonito flakes, flavors such as champignon extract and Sumiyaki oil, flavors such as flavor oils, and the like.
  • Ingredients are chopped, diced, shredded, or the like according to the type and form of the intended food, and can be arbitrarily adjusted in shape and size.
  • the meat substitute of the present invention can be stored at room temperature as it is prepared, can be stored by refrigerating, chilling, freezing, etc., and can be distributed in various storage conditions. Frozen meat substitutes can also be thawed at the time of use and processed for the manufacture of meat substitute food products.
  • the "meat substitute manufacturing method" of the present invention may be a method including the following steps A and B, and may include other steps useful for manufacturing meat substitutes.
  • the curd in step A can be prepared by, for example, dispersing each component (powder) contained in the curd such as curdlan or cellulose derivative in oil, then adding cold water and stirring. At this time, each component of the "powder” may also be dispersed in the oil at the same time.
  • any device that can prepare curd may be used, and examples thereof include a vertical mixer, a food processor (MK-K61, Panasonic), and the like.
  • the curd may be used immediately after preparation, or after storage for a certain period of time such as refrigeration for 8 hours or longer.
  • the "powder” component may be mixed with the curd as an "other material” in the step B.
  • the hardness of the curd can be easily adjusted. As a result, it becomes hard enough to be easily mixed when molding the "meat substitute” in step C or the like, and the workability in manufacturing the "meat substitute” can be further improved.
  • the meat substitute molded in step C preferably has a shape of a size that can be seen, such as a block, thickly sliced meat, or thinly sliced meat.
  • the size and shape can be arbitrarily adjusted according to the form of the food to be used. For example, if the target food is a hamburger steak, the shape may be oval, round, square, triangular, star-shaped, heart-shaped, or the like.
  • the "method for producing a meat substitute food” of the present invention may be a production method including a step of processing a meat substitute, and may include other steps useful for producing a meat substitute food.
  • processing includes heat treatment such as baking, steaming, boiling, frying, and frying.
  • substitute meat foods produced in this manner include hamburgers, sausages, meatloaf, ham, meatballs, dumplings, meat buns, shumai, mince cutlets, hamburger patties, nuggets, fried chicken, minced meat, cabbage rolls, and the like. are mentioned.
  • curry, stew, etc. using the "meat substitute” of the present invention as ingredients also correspond to the "meat substitute food” of the present invention.
  • the "meat substitute food” containing the “meat substitute” of the present invention preferably does not contain animal-derived meat, but may use animal-derived meat as necessary.
  • the "meat substitute food” of the present invention also includes a food product mainly composed of animal-derived meat mixed with the meat substitute of the present invention.
  • the meat substitute food of the present invention can be stored as it is at normal temperature, can be stored by refrigerating, chilling, freezing, etc., and can be distributed in various storage conditions. Frozen meat substitute foods can be eaten by defrosting, reheating, etc. when finished.
  • each of the meat substitute food products produced was evaluated using the following sample, meat substitute base formulations, unless otherwise stated.
  • the examination of the examples of the present invention was conducted jointly with the cooperation of Cosmo Japan Co., Ltd. 1. Samples Unless otherwise specified, the following samples were used in the examples of the present specification. 1) Curdlan Curdlan NS (Mitsubishi Corporation Life Sciences) 2) Cellulose derivative (methylcellulose) Heat Gel (registered trademark) Super (Unitec Foods) 3) Soy protein A. Fujipro FR (Fuji Oil Co., Ltd.) B. Powdered Soy Protein Sunrubber 20 (Fuji Oil Co., Ltd.) 4) Wheat protein Granulated wheat protein (Unitec Foods) 5) Potato starch: Swelly Gel 700 (Oji Corn Starch Co., Ltd.)
  • Evaluation of meat substitute foods 40g of meat substitute is molded into a circle (approximately 65mm in diameter and approximately 10mm in height) and baked (240°C, 2 minutes per side (4 minutes in total), core temperature 75°C (Sharp hot plate KX-E13E)), Manufactured meat substitute foods. After reheating (600 W, 1 min) in a microwave oven, the meat substitute food was frozen and preserved for 3 days, and then eaten completely, and sensory evaluation was performed based on the evaluation criteria for each of the following items. The average score of five panelists was used as the evaluation result.
  • Shape retention 5 points It has a firm shape retention and can be handled like ordinary meat. 4 points: Slightly strong shape retention, can be handled in the same manner as ordinary meat. 3 points: Appropriate shape retention and can be handled like normal meat. 2 points: Slightly weak shape retention, softer than normal meat, and difficult to handle like normal meat. 1 point: It has no shape retention, is too soft and easily crumbles, and cannot be handled like ordinary meat.
  • Preference 5 points It has a texture and flavor as good as or better than that of ordinary meat, and is very suitable as a meat substitute.
  • 4 points It has the same texture and flavor as normal meat, and is suitable as a meat substitute.
  • 3 points It has almost the same texture and flavor as normal meat, and can be used as a meat substitute.
  • 2 points The texture and flavor are slightly inferior to those of normal meat, and it is somewhat unsatisfactory as a meat substitute.
  • 1 point The texture and flavor are inferior to those of normal meat, and it is not suitable as a meat substitute.
  • a meat substitute was produced by the following steps.
  • Example 1 Manufacture of meat substitutes (1) Powder samples such as curdlan and cellulose derivatives were dispersed in salad oil so as to have the formulations shown in Table 3, and then cold water was added and stirred to prepare cards A to E.
  • Card A was prepared by adding not only each component in Table 3 but also each component of powder a of basic formulation (1) to salad oil. Ingredients, protein, and a seasoning liquid were added to the curd so as to obtain the basic composition (1), and the resulting mixture was molded to obtain a meat substitute (patty).
  • ingredients, protein, and seasoning liquid are added to each card so as to achieve the basic composition (1), and then powder a is added little by little while stirring and mixed to obtain a mixture. was molded to obtain a substitute meat (patty).
  • Example 2 Manufacture of meat substitutes (2) After dispersing powdery samples such as curdlan and cellulose derivatives in salad oil so as to have the composition shown in Table 4, cold water was added and stirred to prepare curd F. After adding the ingredients, protein and seasoning liquid to the card F so as to obtain the basic composition (2), the powder b is added little by little while stirring and mixed, and the resulting mixture is molded to form a meat substitute (patty). Obtained.
  • Example 3 Manufacture of meat substitutes (3) Powder samples such as curdlan and cellulose derivatives were dispersed in salad oil so as to have the formulations shown in Table 5, and then cold water was added and stirred to prepare curds (G to K). The appearance of each card was observed, and the tactile sensation was examined to evaluate the state of the card. Thereafter, these curds (G to K) and other materials were mixed and molded to obtain the basic composition (2) to obtain a meat substitute. At this time, workability during molding was also evaluated. Furthermore, a sensory evaluation was performed on meat substitute foods using this meat substitute.
  • the prepared curds (G to K) were blended by combining curdlan and methyl cellulose at a ratio of 1:9 to 9:1. , It was a little firm, and the firmness was strong. When the viscosity of the card is high, the stickiness becomes strong and the moldability deteriorates, and there is a tendency that the harder the card, the better the shape retention, but some cards (G to K) were slightly sticky, but all were It showed suitable moldability and shape retention.
  • the comparative product d has no hardness and is too sticky, and the comparative product e, on the contrary, is hard and has no viscosity, so that it crumbles and falls apart, and neither of them is suitable for the production of meat substitutes. rice field.
  • Example 4 Manufacture of meat substitutes (4) Powder samples such as curdlan and cellulose derivatives were dispersed in salad oil so as to have the formulations shown in Table 7, and then cold water was added and stirred to prepare curds (L to N). After that, these curds and other materials were mixed and molded to obtain the basic composition (2) to obtain a meat substitute. Furthermore, a sensory evaluation was performed on meat substitute foods manufactured using this meat substitute.
  • Example 5 Manufacture of meat substitutes (5) A meat substitute was produced using card F prepared in the same manner as in Example 3 and powder b or powder c prepared so as to have the composition shown in Table 8. A sensory evaluation was performed on each meat substitute food produced using these meat substitutes.
  • the meat substitutes produced using the powder b containing methylcellulose and curdlan or the powder c containing methylcellulose can both produce meat substitute foods with excellent shape retention and desirability. was confirmed. In addition, this meat substitute food was preferable because it felt juicy when eaten.
  • Example 6 A meat substitute was produced using curd F prepared in the same manner as in Example 3 and powder b prepared so as to have the composition shown in Table 2. 40 g of this substitute meat was molded into a circle (about 65 mm in diameter and about 10 mm in height) and baked by steam convection to produce a meat substitute food. A photograph of the meat substitute during baking is shown in FIG. The appearance of this meat substitute during cooking was similar to commercial patties (using meat of animal origin). In addition, commercially available patties (using animal-derived meat) were also baked in the same manner, and the appearance, texture, flavor and the like were compared. As a result, as shown in FIG.
  • the meat substitute food of the present invention exhibited an appearance equivalent to that of the commercially available putty (comparative product).
  • the meat substitute of the present invention has the same texture and flavor when eaten, and the meat substitute of the present invention, when cooked, has the same texture and flavor as when cooked animal-derived meat. It was confirmed that meat foods could be produced.

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  • Chemical & Material Sciences (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Biochemistry (AREA)
  • Dispersion Chemistry (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Jellies, Jams, And Syrups (AREA)
PCT/JP2022/026302 2021-06-30 2022-06-30 カードを含む代用肉食品及びその製造方法 WO2023277147A1 (ja)

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Publication number Priority date Publication date Assignee Title
JPH04131067A (ja) * 1990-09-20 1992-05-01 Snow Brand Milk Prod Co Ltd 肉食品用脂肪代替物
JP2005021163A (ja) * 2003-07-03 2005-01-27 Solae Llc 植物たんぱく質食肉類似物
JP2018029565A (ja) * 2016-08-26 2018-03-01 不二製油株式会社 冷凍畜肉様加工食品の製造法
JP2018533945A (ja) * 2015-10-20 2018-11-22 サベージ リバー インコーポレイテッド 食肉様食品
KR101965176B1 (ko) * 2017-12-28 2019-04-03 롯데지알에스 주식회사 농축대두단백을 이용한 식물성 패티의 제조방법
JP7022244B1 (ja) * 2021-06-30 2022-02-17 ユニテックフーズ株式会社 カードを含む代用肉食品及びその製造方法

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JPH04131067A (ja) * 1990-09-20 1992-05-01 Snow Brand Milk Prod Co Ltd 肉食品用脂肪代替物
JP2005021163A (ja) * 2003-07-03 2005-01-27 Solae Llc 植物たんぱく質食肉類似物
JP2018533945A (ja) * 2015-10-20 2018-11-22 サベージ リバー インコーポレイテッド 食肉様食品
JP2018029565A (ja) * 2016-08-26 2018-03-01 不二製油株式会社 冷凍畜肉様加工食品の製造法
KR101965176B1 (ko) * 2017-12-28 2019-04-03 롯데지알에스 주식회사 농축대두단백을 이용한 식물성 패티의 제조방법
JP7022244B1 (ja) * 2021-06-30 2022-02-17 ユニテックフーズ株式会社 カードを含む代用肉食品及びその製造方法

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Title
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NIINOBE, SHINGO: "Applications of Methyl Cellulose in Veggie-Meat Development", FOOD CHEMICALS, vol. 36, no. 9, 1 September 2020 (2020-09-01), JP , pages 103 - 106, XP009542288, ISSN: 0911-2286 *

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