Cheeses and their manufacturing methods

Abstract

This invention provides cheeses with increased protein content without increasing hardness, a method for producing the same, and a method for controlling the hardness of cheeses. [Solution] The above problem can be solved by having cheeses that contain dairy raw materials including raw cheese, a plant protein material, molten salt, and water, with a total protein content of 16% by mass or more and 28% by mass or less, and a mass ratio of plant protein to total protein of 0.03 or more and 0.32 or less. The cheeses can be manufactured by a manufacturing method comprising a raw material preparation step of preparing a mixture containing dairy raw materials including raw cheese, a plant protein material, molten salt, and water, and a heating and stirring step of heating and stirring the mixture, wherein the total protein content of the cheeses is 16% by mass or more and 28% by mass or less, and the mass ratio of plant protein to total protein is 0.03 or more and 0.32 or less.

Description

Technical Field

[0005] , ,

[0006]

[0001] The present invention relates to cheeses, a method for producing the same, and a method for controlling the hardness of cheeses. In particular, it relates to cheeses containing a vegetable protein material, a method for producing the same, and a method for controlling the hardness of cheeses using a vegetable protein material.

Background Art

[0002] Recently, the importance of protein intake has been widely recognized. For example, not only athletes and bodybuilders but also women and the elderly are actively consuming protein because of the expected effects on beauty and health, and the need for high-protein foods that can efficiently supply protein is increasing.

[0003] High-protein products are on the market, and the diversification of products such as protein drinks and protein bars that can be easily consumed is progressing, leading the market.

[0004] Cheeses are one of the foods that can easily supply protein. However, when milk protein is blended to increase the protein content of cheeses, the texture of the cheeses becomes hard and the eating texture deteriorates, making them unsuitable for consumption.

[0005] Patent Document 1 discloses a method for producing high-protein processed cheeses having a protein content of 29 to 35% by mass, a milk solid content of 40% by mass or more, and a moisture content of 43 to 49% by mass. However, the protein material used in the processed cheeses is milk protein, not a vegetable protein material. Also, the eating texture and flavor of the final product after moisture removal are not specified.

[0006] Patent Document 2 discloses a processed food product manufactured by preparing an oil-in-water emulsion containing powdered vegetable protein, oil and fat, and water, then mixing this emulsion with cheeses, forming the dough, and heating it. This product has a total protein content of 25% or more derived from ingredients other than cheeses, allowing for the provision of a wide variety of prepared foods in terms of both flavor and shape, utilizing a broad range of general cheeses. However, Patent Document 2 focuses on processed foods containing oils and fats, rather than cheeses. [Prior art documents] [Patent Documents]

[0007] [Patent Document 1] Patent No. 6933468 [Patent Document 2] Japanese Patent Publication No. 2023-33882 [Overview of the project] [Problems that the invention aims to solve]

[0008] Conventionally, when milk protein materials were used to increase the protein content of cheeses, there was a problem that the cheeses became too hard. When cheeses become too hard, the texture deteriorates and they become unsuitable for consumption. Therefore, it has been difficult to increase the protein content of cheeses. Accordingly, the object of the present invention is to provide cheeses with increased protein content without increasing hardness, a method for producing the same, and a method for controlling the hardness of cheeses. [Means for solving the problem]

[0009] As a result of diligent research by the inventors, they discovered that by incorporating plant-based protein materials derived from peas, soybeans, etc., into cheeses instead of adding milk protein materials, it is possible to increase the protein content while suppressing the increase in hardness of the cheeses. Thus, they have completed cheeses with a high protein content and a texture suitable for consumption, as well as a method for producing the same and a method for controlling the hardness of cheeses. The present invention includes the following components. <1> Cheeses containing dairy ingredients including raw cheese, plant-based protein ingredients, molten salt, and water, with a total protein content of 16% by mass or more and 28% by mass or less, and a mass ratio of plant-based protein to total protein of 0.03 or more and 0.32 or less. <2> It further includes one or more dairy ingredients selected from the group consisting of butter, butter oil, and cream. <1> The cheeses listed above. <3> The moisture content is between 43% by mass and 63% by mass. <1> or <2> The cheeses listed above. <4> The mass ratio of plant-based protein to dairy ingredients is 0.01 or more and 0.12 or less. <3> The cheeses listed above. <5> The plant-based protein material is derived from the legume family. <1> or <2> The cheeses listed above. <6> The protein source derived from legumes is either a protein source derived from peas or a protein source derived from soybeans. <5> The cheeses listed above. <7> Individually packaged portion-type foods, <1> or <2> The cheeses listed above. <8> A method for producing cheeses, comprising: a raw material preparation step of preparing a mixture containing milk raw materials including raw cheese, a plant protein material, a molten salt, and water; and a heating and stirring step of heating and stirring the mixture, wherein the total protein content of the cheeses is 16% by mass or more and 28% by mass or less, and the mass ratio of plant protein to total protein is 0.03 or more and 0.32 or less. <9> The mixture further comprises one or more selected from the group consisting of butter, butter oil, and cream as dairy ingredients. <8> The method for producing cheeses as described above. <10> The moisture content of the cheeses is between 43% by mass and 63% by mass. <8> or <9> The method for producing cheeses as described above. <11> The mass ratio of plant protein to dairy ingredients in cheeses is 0.01 or more and 0.12 or less. <10> The method for producing cheeses as described above. <12> The plant-based protein material is derived from the legume family. <8> or <9> The method for producing cheeses as described above. <13> The protein source derived from legumes is either a protein source derived from peas or a protein source derived from soybeans. <12> The method for producing cheeses as described above. <14> Furthermore, the process includes filling the heated and stirred mixture into individual packaging containers for portion-type packaging. <8> or <9> The method for producing cheeses as described above. <15> A method for controlling the hardness of cheeses using a plant-based protein material, comprising the steps of: preparing a mixture containing a plant-based protein material and cheese raw materials; and stirring the mixture while heating it. <16> The hardness control of the aforementioned cheeses involves suppressing the increase in hardness of the cheeses that occurs with increasing protein content. <15> A method for controlling the hardness of cheeses as described above. <17> The mass ratio of plant protein to total protein in cheeses is between 0.03 and 0.32. <15> or <16> A method for controlling the hardness of cheeses as described above. <18> The plant-based protein material is derived from the legume family. <15> or <16> A method for controlling the hardness of cheeses as described above. <19> The protein source derived from legumes is either a protein source derived from peas or a protein source derived from soybeans. <18> A method for controlling the hardness of cheeses as described above. [Effects of the Invention]

[0010] According to the present invention, cheeses that have a high protein content while being not too hard and having a good texture, a method for producing the same, and a method for controlling the hardness of cheeses are provided. [Modes for carrying out the invention]

[0011] The following provides further details about the cheeses of this invention. Unless otherwise specified, percentages are based on the total mass of the cheeses.

[0012] (Cheeses) In the present invention, "cheeses" refers to all products that fall under any of the standards for processed cheese, cheese food, or food products mainly made from milk, etc., as defined in the Order Concerning Standards for Ingredients of Milk and Dairy Products (Ministry of Health and Welfare Ordinance No. 52 of December 27, 1951) or the Fair Competition Rules, and are generally considered to be cheeses or cheese-like foods. The total protein content of the cheeses of the present invention is preferably 16% by mass or more and 28% by mass or less, more preferably 18% by mass or more and 25% by mass or less, and even more preferably 18% by mass or more and 23% by mass or less.

[0013] (raw cheese) The raw cheese used in the cheeses of the present invention is not particularly limited, but examples include known hard or semi-hard natural cheeses. Examples of known hard or semi-hard natural cheeses include cheddar cheese, Gouda cheese, Edam cheese, Parmesan cheese, Camembert cheese, blue cheese, cream cheese, cottage cheese, and skim cheese. Processed cheese may also be used as part of the raw cheese. One type of raw cheese may be used alone, or two or more types may be used in mixture. The cheeses of the present invention include raw cheese, the content of which is preferably 51% by mass or more and 90% by mass or less, more preferably 60% by mass or more and 90% by mass or less, and even more preferably 60% by mass or more and 80% by mass or less.

[0014] (Plant-based protein material) As plant protein materials used in the cheeses of the present invention, there can be mentioned protein materials derived from legumes such as the genus Vigna, the genus Phaseolus, the genus Glycine, the genus Pisum, the genus Arachis, the genus Lens, the genus Vicia, the genus Glycine, the genus Arachis, protein materials derived from seeds such as sesame, hemp seed, almond, peanut, cashew nut, hazelnut, macadamia nut, pistachio, chestnut, walnut, coconut, and protein materials derived from algae, etc., i.e., plant-derived protein materials. Among these, preferably, protein materials derived from the genus Pisum and the genus Glycine, and more preferably, protein materials derived from pea and soybean. As raw materials for the protein material derived from pea, there can be mentioned green pea, yellow pea, red pea, white pea, etc. The form of the plant protein material used in the cheeses of the present invention is not particularly limited, and examples thereof include dry powder-like plant protein isolates, plant protein concentrates, plant protein hydrolysates, etc. The protein content of the plant protein material used in the cheeses of the present invention is preferably 70% or more, more preferably 75% or more, and even more preferably 80% or more. The plant protein material used in the cheeses of the present invention may be a commercially available product, and examples thereof include NATURALYS S85F (manufactured by Rocket Japan Co., Ltd.), PisanC9 (manufactured by COSCRA Co., Ltd.), Profam580 (manufactured by ADM Co., Ltd.), VITESSENCE Pulse1803 (manufactured by Ingredion Co., Ltd.), PP-CS (manufactured by Organo Co., Ltd.), NATURALYS S85+N (manufactured by Rocket Japan Co., Ltd.), TURPRO2000 (manufactured by DuPont Co., Ltd.), Profam781 (manufactured by ADM Co., Ltd.), SUPRO XT55 (manufactured by DuPont Co., Ltd.), Solpie 6000H (manufactured by Nisshin Oillio Group Ltd.), soy protein (manufactured by Cargill Co., Ltd.), chickpea protein (manufactured by Cargill Co., Ltd.), Oat Extract (manufactured by Dola Co., Ltd.), NATURALYS W (manufactured by Rocket Japan Co., Ltd.), rice protein (manufactured by Cargill Co., Ltd.), almond protein powder (manufactured by BuleDiamondGrowers Co., Ltd.), etc. The mass ratio of plant protein to total protein in the cheeses of the present invention (hereinafter sometimes also referred to as plant protein content / total protein content) is preferably 0.03 to 0.32, more preferably 0.03 to 0.25, or 0.09 to 0.32, and even more preferably 0.03 to 0.20, or 0.13 to 0.25. Furthermore, the plant protein content in the cheeses of the present invention is preferably 1% by mass to 10% by mass, more preferably 1% by mass to 7% by mass, and even more preferably 1% by mass to 5% by mass.

[0015] (Milk raw material) The cheeses of the present invention may contain other dairy ingredients in addition to the raw cheese. Here, "dairy ingredients" refers to those defined as "milk and dairy products and foods that use them as main ingredients" in the Order Concerning Standards for Ingredients of Milk and Dairy Products (Ministry of Health and Welfare Ordinance No. 52 of December 27, 1951), and used as ingredients for the cheeses of the present invention. Specifically, these include, but are not limited to, natural cheese, processed cheese, butter, butter oil, milk, cream, skim milk powder, concentrated whey, cream powder, whey powder, protein-concentrated whey powder, buttermilk powder, whole milk powder, and milk protein materials. Specific examples of milk protein materials include whey protein concentrate (WPC), whey protein isolate (WPI), milk protein concentrate (MPC), micellar casein concentrate (MCC), micellar casein isolate (MCI), and milk protein isolate (MPI). The cheeses of the present invention may preferably contain one or more selected from the group consisting of butter, buttercream, and cream. By including one or more selected from the group consisting of butter, buttercream, and cream, which are dairy ingredients, the cheeses can be given a flavor characteristic of dairy. The cheeses of the present invention may be blended with WPC, WPI, MPC, MCC, MCI, and MPI, which are milk protein materials, for the purpose of increasing the protein content. However, as the blending amount increases, the hardness of the cheeses increases and the texture deteriorates, so the blending amount is preferably 7% by mass or less. According to the present invention, by blending a vegetable protein material instead of the milk protein material, it is possible to increase the protein content while suppressing an increase in the hardness of the cheeses.

[0016] The mass ratio of the vegetable protein to the milk raw material in the cheeses of the present invention (hereinafter, may be expressed as vegetable protein content / milk raw material content) is preferably 0.01 or more and 0.12 or less, more preferably 0.04 or more and 0.12 or less, and even more preferably 0.04 or more and 0.08 or less. If the mass ratio of the vegetable protein to the milk raw material exceeds 0.12, the flavor peculiar to the vegetable protein material becomes strong, which is not desirable.

[0017] (Molten salt) As the molten salt used in the cheeses of the present invention, known molten salts used in cheeses can be used. Specific examples of the molten salt used in the cheeses of the present invention are not particularly limited, and examples include phosphates such as monophosphates, diphosphates, and polyphosphates, and citrates. Examples of the monophosphate include sodium orthophosphate, the diphosphate includes sodium pyrophosphate, the polyphosphate includes sodium polyphosphate, and the citrates include sodium citrate and potassium citrate, but are not limited thereto. The content of the molten salt in the cheeses of the present invention is preferably 0.3% by mass or more and 4.5% by mass or less. The molten salt may be used alone or in combination of two or more.

[0018] (Moisture) The amount of raw water (including that derived from heating steam) added as moisture to the cheeses of the present invention can be appropriately adjusted according to the desired texture of the cheeses, but is preferably 15% by mass or more and 45% by mass or less, more preferably 19% by mass or more and 40% by mass or less, and even more preferably 22% by mass or more and 35% by mass or less. The moisture content of the cheeses of the present invention is preferably 43% by mass or more and 63% by mass or less, more preferably 46% by mass or more and 56% by mass or less, and even more preferably 46% by mass or more and 50% by mass or less. The moisture content can be measured using an apparatus commonly used for measuring the moisture content of cheeses, such as a microwave moisture meter.

[0019] (Other ingredients) The cheeses of the present invention may contain ingredients other than the above-mentioned raw materials, as long as they do not impair the effects of the present invention. For example, other ingredients may include, but are not limited to, antioxidants, seasonings, polysaccharides, pH adjusters, preservatives, and colorings.

[0020] (hardness) The hardness of the cheeses of the present invention can be measured using a rheometer. The hardness (g) of the cheeses of the present invention can be measured by cutting a sample of the cheese into a cylindrical shape with a diameter of 10 mm and a length of 13 mm, temperature-controlled to 25°C, setting the sample in a rheometer, lowering a piano wire perpendicular to the sample at a speed of 1.0 mm / s, and measuring the maximum load (g) when the sample is cut in half horizontally through the center. The hardness of the cheeses of the present invention is preferably 10g to 25g, more preferably 10g to 22g, and even more preferably 10g to 20g. If the hardness of the cheeses is higher than 25g, the texture becomes hard and unsuitable for consumption.

[0021] The cheeses of the present invention may be individually packaged. The packaging material used for the individual packaging of the cheeses of the present invention may be a packaging material commonly used for food packaging, such as aluminum film, plastic film, or wrapping paper. Individual packaging of the cheeses of the present invention is done from the viewpoint of preventing changes in the quality of the cheeses and making them easy to handle when consumed.

[0022] In this specification, "individually packaged" means that each unit of the product is packaged separately.

[0023] The cheeses of the present invention may be, for example, individually packaged whole cheeses or individually packaged portion-type cheeses. From the viewpoint of ease of handling during consumption, the cheeses of the present invention are preferably individually packaged portion-type cheeses.

[0024] In this specification, "portion type" refers to a form of food molded into a bite-sized or single-serving portion. In other words, "individually packaged portion-type cheeses" means cheeses that have been molded into bite-sized or single-serving portions and then packaged.

[0025] The pH of the cheeses of the present invention is preferably 4.5 to 6.5, and more preferably 5.5 to 6.3.

[0026] The method for producing cheeses according to the present invention will be described in detail below.

[0027] The cheeses of the present invention can be produced by a manufacturing method comprising a raw material preparation step of preparing a mixture containing dairy raw materials including raw cheese, a plant protein material, molten salt, and water, and a heating and stirring step of heating and stirring the mixture, wherein the total protein content of the cheeses is 16% by mass or more and 28% by mass or less, and the mass ratio of plant protein to total protein is 0.03 or more and 0.32 or less.

[0028] (Raw material preparation process) This process involves weighing dairy ingredients, including raw cheese, vegetable protein, molten salt, and water to prepare a mixture of ingredients. After each ingredient is weighed, it is put into an emulsifier and mixed. When preparing the mixture, the ingredients may be mixed all at once, or two or more ingredients may be mixed beforehand, and then the remaining ingredients may be added and mixed. Each ingredient is weighed so that the total protein content of the cheeses is between 16% and 28% by mass, and the mass ratio of plant protein to total protein is between 0.03 and 0.32, and then fed into the emulsifier.

[0029] (Heating stirring process) This process involves heating and stirring a mixture of the raw materials within an emulsifier. Heating and stirring can be performed, for example, by stirring at 50 rpm to 1500 rpm while heating, until the mixture reaches a temperature of 70°C or higher, more preferably 80°C to 90°C, and then further stirring at 50 rpm to 1500 rpm while maintaining the temperature. Furthermore, conditions such as heating temperature, stirring speed, and stirring time can be appropriately adjusted within a range where the mixture is sufficiently heated and stirred, depending on the shape, type, size of the emulsifier, and the raw material composition. As the emulsifier, emulsifiers commonly used for emulsifying cheeses, such as high-speed shear type, kettle type, cooker type, and cylinder type, can be used.

[0030] (packaging process) This process involves filling and packaging the heated and stirred mixture according to its intended purpose. Examples of filling and packaging methods include the hot pack method, where the mixture is filled at 65°C or higher (portions, individually packaged slices, cartons, etc.), and the cold pack method, where the mixture is molded while being cooled to approximately 15°C to 35°C, and then further cooled before packaging. These methods can be carried out under similar conditions to those used for general cheese filling and packaging.

[0031] (cooling process) This process involves cooling and solidifying a heated and stirred mixture. The cooling temperature can be, for example, in an atmosphere between 0°C and 10°C. Cooling within this temperature range allows the emulsified mixture to acquire an appropriate firmness.

[0032] The present invention provides a method for controlling the hardness of cheeses using a plant-based protein material, comprising the steps of: preparing a mixture containing a plant-based protein material and cheese raw materials; and stirring the mixture while heating it. According to the present invention's method for controlling the hardness of cheeses, it is possible to increase the protein content of the cheeses while simultaneously suppressing the increase in hardness of the cheeses compared to those produced using a milk protein material. [Examples]

[0033] The following describes in detail some embodiments of the present invention, but the present invention is not limited to these embodiments, and various improvements based on known methods can be made.

[0034] (Examples) Each raw material containing pea protein isolate or soy protein isolate was weighed and fed into a high-speed shear emulsifier. The mixture was then stirred at 1200 rpm for 60 seconds to obtain a mixture of raw materials. The mixture was then heated using direct steam and a steam jacket while stirring at 1200 rpm until its temperature reached 85°C. Once the mixture reached 85°C, the heating with direct steam and the steam jacket was stopped, and the mixture was stirred for another 2 minutes at 1200 rpm to obtain an emulsion of the mixture. The emulsion, which was above 65°C, was filled into plastic containers and cooled to below 10°C in a refrigerator set to 5°C to produce Examples 1-7. The mixing ratios of each raw material are shown in Table 1. The protein content of pea protein isolate was 79.0%, soy protein isolate was 86.9%, cheddar cheese was 25.6%, and Gouda cheese was 26.7%.

[0035] (Comparative example) Each ingredient containing MCC (protein content: 82.7%), a milk protein ingredient, was weighed and fed into a high-speed shear emulsifier in a single batch. Comparative samples 1-5 were then produced using the same method as in Examples 1-7. The blending ratios of each ingredient are shown in Table 1.

[0036] In Example 1, each ingredient was added to a vertical shear-type emulsifier in amounts of 3.7% by mass of pea protein isolate, 41% by mass of cheddar cheese, 34% by mass of Gouda cheese, 1.9% by mass of molten salt, 0.5% by mass of pH adjuster, and 19% by mass of raw water (including heating steam), and Example 1 was produced according to the manufacturing method described above.

[0037] (hardness measurement) The hardness of the cheeses was measured using a rheometer (manufactured by Sun Science Co., Ltd.). The hardness (g) of the cheeses was measured by cutting a cylindrical piece of cheese with a diameter of 10 mm and a length of 13 mm, warming it to 25°C, setting the sample in the rheometer, and lowering a piano wire perpendicular to the sample at a speed of 1.0 mm / s to cut the center into a ring. The maximum load (g) at which this was measured was recorded.

[0038] (Moisture measurement) The moisture content of the cheeses was measured using a microwave moisture meter (CEM) according to the specified procedure.

[0039] [Table 1]

[0040] Cheeses containing pea protein isolate had lower hardness compared to cheeses containing MCC. Furthermore, while the hardness of cheeses containing MCC increased with increasing MCC content, no increase in hardness was observed in cheeses containing pea protein isolate even with increasing MCC content (Examples 1-4, Comparative Examples 2-5). Additionally, cheeses containing soy protein isolate had lower hardness compared to cheeses containing MCC with equivalent total protein content (Example 5, Comparative Example 5). This indicates that incorporating plant-based protein materials instead of milk protein materials can suppress the increase in cheese hardness associated with increased protein content. The hardness of cheeses containing pea protein isolate, which also contains butter as a dairy ingredient, was 15g. It was found that by adding butter as a dairy ingredient in addition to pea protein isolate, the hardness could be further reduced and adjusted to an appropriate hardness (Examples 1 and 6). The hardness of cheeses containing pea protein isolate with a high water content was 11g. It was found that by increasing the water content in addition to pea protein isolate, the hardness could be further reduced and adjusted to an appropriate hardness (Examples 1 and 7).

Claims

1. It contains dairy ingredients including raw cheese, plant-based protein ingredients, molten salt, and water. The total protein content is 16% by mass or more and 28% by mass or less, and the mass ratio of plant protein to total protein is 0.03 or more and 0.32 or less. Cheeses.

2. The cheeses according to claim 1, further comprising one or more selected from the group consisting of butter, butter oil, and cream as dairy ingredients.

3. The cheeses according to claim 1 or 2, wherein the moisture content is 43% by mass or more and 63% by mass or less.

4. The cheese according to claim 3, wherein the mass ratio of plant protein to dairy raw material is 0.01 or more and 0.12 or less.

5. The cheeses according to claim 1 or 2, wherein the plant-based protein material is a protein material derived from the legume family.

6. The cheeses according to claim 5, wherein the protein material derived from legumes is a protein material derived from peas or a protein material derived from soybeans.

7. The cheeses according to claim 1 or 2, which are individually packaged portion-type foods.

8. A method for producing cheeses, A raw material preparation process involves preparing a mixture containing dairy raw materials including raw cheese, plant-based protein material, molten salt, and water. The process includes a heating and stirring step in which the mixture is heated and stirred, The total protein content of the cheese is 16% by mass or more and 28% by mass or less, and the mass ratio of plant protein to total protein is 0.03 or more and 0.32 or less. A method for producing the aforementioned cheeses.

9. The method for producing cheeses according to claim 8, wherein the mixture further comprises one or more selected from the group consisting of butter, butter oil, and cream as a dairy raw material.

10. A method for producing cheese according to claim 8 or 9, wherein the moisture content of the cheese is 43% by mass or more and 63% by mass or less.

11. A method for producing cheese according to claim 10, wherein the mass ratio of plant protein to dairy raw materials in the cheese is 0.01 or more and 0.12 or less.

12. A method for producing cheeses according to claim 8 or 9, wherein the plant-based protein material is a protein material derived from the legume family.

13. A method for producing cheeses according to claim 12, wherein the protein material derived from legumes is a protein material derived from peas or a protein material derived from soybeans.

14. The method for producing cheeses according to claim 8 or 9, further comprising the step of filling the heated and stirred mixture into individual packaging containers for portion type.

15. A method for controlling the hardness of cheeses using plant-based protein materials, The process involves preparing a mixture containing plant-based protein material and cheese ingredients, The process includes a step of stirring the mixture while heating it. A method for controlling the hardness of the aforementioned cheeses.

16. The method for controlling the hardness of cheese according to claim 15, wherein the hardness control of the cheese is to suppress the increase in hardness of the cheese due to an increase in protein content.

17. A method for controlling the hardness of cheese according to claim 15 or 16, wherein the mass ratio of plant protein to total protein in the cheese is 0.03 or more and 0.32 or less.

18. The method for controlling the hardness of cheeses according to claim 15 or 16, wherein the plant-based protein material is a protein material derived from the legume family.

19. The method for controlling the hardness of cheeses according to claim 18, wherein the protein material derived from legumes is a protein material derived from peas or a protein material derived from soybeans.

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