JP2022147809A - Dough for bakery food and bakery food - Google Patents
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- Bakery Products And Manufacturing Methods Therefor (AREA)
Abstract
Description
本発明は、ベーカリー食品用生地及びベーカリー食品に関する発明である。 The present invention relates to bakery food dough and bakery food.
焼き菓子等のベーカリー食品は、手軽に食することができると共に、美味しさも兼ね備えた食品であり、一般消費者の生活に欠かせない製品となっている。一方で、近年の健康指向の高まりを受けて、ベーカリー食品においても、健康志向の製品が販売されている。健康志向のベーカリー食品としては、低糖質の製品が販売されている。低糖質のベーカリー食品としては、例えば、特許文献１～４のベーカリー食品が提案されている。しかしながら、特許文献１～４のベーカリー食品は、いずれも小麦粉の一部を他の原料で置き換えるものであり、さらに小麦粉の配合を減らして低糖質化した製品の開発も望まれている。 Bakery foods such as baked confectionery are foods that can be eaten easily and are delicious, and have become essential products in the lives of general consumers. On the other hand, in response to the recent increase in health consciousness, health-conscious products are being sold even in bakery foods. Low-sugar products are sold as health-conscious bakery foods. As low-sugar bakery foods, for example, the bakery foods of Patent Documents 1 to 4 have been proposed. However, the bakery foods of Patent Documents 1 to 4 all replace part of the wheat flour with other raw materials, and it is desired to develop low-sugar products by further reducing the amount of wheat flour.
また、ベーカリー食品は、美味しさの要素の１つに食感が挙げられる。ベーカリー食品は、様々な食感の製品が存在するが、中でもクリスピーな食感のベーカリー食品は、人気のある製品である。しかしながら、小麦粉が配合されたベーカリー食品は、吸湿や水分の高い製品と組み合わせた場合の水分移行により、食感が低下するという問題があった。クリスピーな食感で、小麦粉が配合されていないベーカリー食品としては、大豆蛋白質を配合したパフが挙げられる。しかしながら、大豆蛋白質を配合したパフは、特別な製造設備が必要であり、設備投資が必要になるという問題があった。
また、ベーカリー食品が小麦粉以外の原料を主成分とした場合、ベーカリー食品は歯への付着感やざらつき感等の好ましくない食感を伴うことがある。そのため、小麦粉以外の原料を主成分としたベーカリー食品において、付着感及びざらつき感を少なくすることも求められている。
Moreover, texture is one of the elements of deliciousness of bakery foods. Among bakery foods, there are products with various textures, and bakery foods with crispy texture are popular products. However, bakery foods containing wheat flour have a problem of poor texture due to migration of moisture when combined with highly hygroscopic or moisture-rich products. Bakery foods that have a crispy texture and do not contain wheat flour include puffs containing soy protein. However, puffs containing soybean protein require special manufacturing equipment, and there is a problem that capital investment is required.
In addition, when bakery food is mainly composed of raw materials other than wheat flour, the bakery food may have an unfavorable texture such as a feeling of sticking to the teeth and a rough feeling. Therefore, in bakery foods containing ingredients other than wheat flour as main ingredients, it is also required to reduce stickiness and roughness.
さらに、近年は、食物アレルギーの患者が増加しており、ベーカリー食品においても、通常ベーカリー食品に配合されている小麦粉や卵を配合しない製品の開発が望まれている。 Furthermore, in recent years, the number of patients with food allergies has been increasing, and there is a demand for the development of bakery foods that do not contain wheat flour and eggs, which are usually blended in bakery foods.
以上のような背景から、小麦粉及び卵を配合せずに、クリスピーな食感を有し、付着感及びざらつき感の少ないベーカリー食品の開発が求められていた。 In view of the above background, there has been a demand for the development of a bakery food that does not contain wheat flour and eggs, has a crispy texture, and is less sticky and less rough.
本発明の目的は、小麦粉及び卵を配合せずに、クリスピーな食感を有し、付着感及びざらつき感の少ないベーカリー食品を提供することにある。 An object of the present invention is to provide a bakery food that does not contain wheat flour and eggs, has a crispy texture, and is less sticky and rough.
本発明者らは、上記課題を解決すべく鋭意研究を行った。その結果、ベーカリー食品用生地に、カゼインとホエイプロテインを特定比率で配合することにより、本課題が解決できることが見いだされた。これにより、本発明が完成するに至った。 The present inventors have made intensive studies to solve the above problems. As a result, it was found that this problem could be solved by blending casein and whey protein in a specific ratio in bakery food dough. This led to the completion of the present invention.
すなわち、本発明の第１の発明は、乳蛋白質を５０～８０質量％、油脂を５～３０質量％含有し、前記乳蛋白質中のカゼインとホエイプロテインの質量比が２０：８０～８０：２０（カゼイン：ホエイプロテイン）であるベーカリー食品用生地である。
本発明の第２の発明は、卵類及び小麦粉を含有しない第１の発明に記載のベーカリー食品用生地である。
本発明の第３の発明は、第１の発明又は第２の発明に記載のベーカリー食品用生地を焼成したベーカリー食品である。
本発明の第４の発明は、前記ベーカリー食品が、焼き菓子、クルトン又はパフである第３の発明に記載のベーカリー食品である。
That is, the first aspect of the present invention contains 50 to 80% by mass of milk protein and 5 to 30% by mass of fat and oil, and the mass ratio of casein and whey protein in the milk protein is 20:80 to 80:20. (casein: whey protein).
A second invention of the present invention is the bakery food dough according to the first invention, which does not contain eggs and wheat flour.
A third invention of the present invention is a bakery food obtained by baking the bakery food dough according to the first invention or the second invention.
A fourth invention of the present invention is the bakery food according to the third invention, wherein the bakery food is baked goods, croutons or puffs.
本発明によると、小麦粉及び卵を配合せずに、クリスピーな食感を有し、付着感及びざらつき感の少ないベーカリー食品を提供することができる。 ADVANTAGE OF THE INVENTION According to this invention, the bakery food which has a crispy texture, and is less sticky and rough feeling can be provided without mixing wheat flour and an egg.
本発明の実施の形態のベーカリー食品用生地は、乳蛋白質を５０～８０質量％、油脂を５～３０質量％含有し、前記乳蛋白質中のカゼインとホエイプロテインの質量比が２０：８０～８０：２０（カゼイン：ホエイプロテイン）である。 The bakery food dough according to the embodiment of the present invention contains 50 to 80% by mass of milk protein and 5 to 30% by mass of oil, and the mass ratio of casein and whey protein in the milk protein is 20: 80 to 80. :20 (casein:whey protein).
本発明でベーカリー食品用生地は、ベーカリー食品の製造に使用される原料を混合することで得られる焼成前の生地のことである。 In the present invention, dough for bakery foods is dough before baking obtained by mixing raw materials used for producing bakery foods.
本発明の実施の形態のベーカリー食品用生地は、乳蛋白質を５０～８０質量％含有し、好ましくは４６～７６質量％含有し、より好ましくは５２～６６質量％含有し、さらに好ましくは５６～６０質量％含有する。なお、本発明で乳蛋白質は、牛乳等の乳製品から得られる蛋白質のことであり、具体的には、カゼイン、ホエイプロテインである。また、本発明で乳蛋白質は、乳蛋白質そのものであり、例えば、配合される牛乳、チーズ等の乳製品等に含まれる乳蛋白質は含めない。 The bakery food dough of the embodiment of the present invention contains 50 to 80% by mass of milk protein, preferably 46 to 76% by mass, more preferably 52 to 66% by mass, more preferably 56 to It contains 60% by mass. In the present invention, the milk protein is a protein obtained from dairy products such as milk, and specifically includes casein and whey protein. In the present invention, the milk protein is the milk protein itself, and does not include, for example, the milk protein contained in dairy products such as milk and cheese.
本発明の実施の形態のベーカリー食品用生地は、乳蛋白質中のカゼインとホエイプロテインの質量比が２０：８０～８０：２０（カゼイン：ホエイプロテイン）であり、好ましくは３０：７０～７０：３０であり、より好ましくは４０：６０～６０：４０である。 In the bakery food dough according to the embodiment of the present invention, the mass ratio of casein and whey protein in the milk protein is 20:80 to 80:20 (casein:whey protein), preferably 30:70 to 70:30. and more preferably 40:60 to 60:40.
本発明の実施の形態のベーカリー食品用生地は、油脂を５～３０質量％含有し、好ましくは８～２５質量％含有し、より好ましくは１３～２１質量％含有し、さらに好ましくは１５～２０質量％含有する。なお、本発明で油脂は、例えば、配合されるマーガリン等の油脂加工食品、粉末油脂等に含まれる油脂を含める。 The bakery food dough according to the embodiment of the present invention contains 5 to 30% by mass of fat, preferably 8 to 25% by mass, more preferably 13 to 21% by mass, more preferably 15 to 20% by mass. % by mass. In the present invention, fats and oils include, for example, fats and oils contained in fat-processed foods such as margarine and powdered fats and the like.
本発明の実施の形態のベーカリー食品用生地の製造に使用される油脂は、ベーカリー食品用生地の製造に使用される油脂であれば、特に制限されることなく使用することができる。本発明の実施の形態のベーカリー食品用生地の製造に使用される油脂の具体例は、例えば、大豆油、菜種油、コーン油、ひまわり油、紅花油、ごま油、綿実油、米油、オリーブ油、落花生油、亜麻仁油、中鎖脂肪酸トリグリセリド（ＭＣＴともいう。）、パーム油、パーム核油、ヤシ油、ココアバターやこれらの油脂の加工油脂（エステル交換油脂、分別油、硬化油（水素添加油）等）等であり、これらの油脂や加工油脂は２種以上を併用することもできる。また、前記油脂や前記加工油脂は、マーガリン、ファットスプレッド、ショートニング等の油脂加工食品や粉末油脂等の形態で配合することもできる。 The fats and oils used for producing the bakery food dough according to the embodiment of the present invention can be used without particular limitation as long as they are fats and oils that are used for producing the bakery food dough. Specific examples of oils and fats used in the production of bakery food dough according to the embodiment of the present invention include soybean oil, rapeseed oil, corn oil, sunflower oil, safflower oil, sesame oil, cottonseed oil, rice oil, olive oil, and peanut oil. , linseed oil, medium-chain fatty acid triglyceride (also called MCT), palm oil, palm kernel oil, coconut oil, cocoa butter, and processed oils and fats of these oils (interesterified oils, fractionated oils, hydrogenated oils (hydrogenated oils), etc. ) and the like, and two or more of these fats and processed fats can be used in combination. In addition, the fats and oils and the processed fats and oils can be blended in the form of processed fat foods such as margarine, fat spread, shortening, and powdered fats and the like.
本発明の実施の形態のベーカリー食品用生地が、乳蛋白質、油脂を前記範囲で含有し、前記乳蛋白質中のカゼインとホエイプロテインの質量比が前記範囲であると、小麦粉及び卵を配合せずに、クリスピーな食感を有し、付着感及びざらつき感の少ないベーカリー食品が得られる。なお、本発明でクリスピーな食感とは、サクッとした食感のことである。また、本発明で付着感とは、ベーカリー食品を食した時の歯への付着しやすさのことである。また、本発明でざらつき感とは、ベーカリー食品を食した時のざらついた食感のことである。 When the bakery food dough according to the embodiment of the present invention contains milk protein and oil in the above range, and the mass ratio of casein and whey protein in the milk protein is within the above range, wheat flour and eggs are not blended In addition, bakery foods having a crispy texture and less sticky and rough texture can be obtained. In addition, the crispy texture in the present invention means a crispy texture. In the present invention, the sticky feeling means the ease with which the bakery food sticks to the teeth when eaten. In addition, the gritty feeling in the present invention means the gritty texture when the bakery food is eaten.
本発明の実施の形態のベーカリー食品用生地は、水を好ましくは１０～３５質量％含有し、より好ましくは１５～３０質量％含有し、さらに好ましくは１８～２８質量％含有し、最も好ましくは２０～２５質量％含有する。なお、本発明で水は、例えば、配合される牛乳等の液体原料に含まれる水分を含める。 The bakery food dough of the embodiment of the present invention preferably contains 10 to 35% by mass of water, more preferably 15 to 30% by mass, still more preferably 18 to 28% by mass, most preferably It contains 20 to 25% by mass. In the present invention, water includes, for example, moisture contained in liquid raw materials such as milk to be blended.
本発明の実施の形態のベーカリー食品用生地は、乳蛋白質と油脂の合計含有量が好ましくは６０～９５質量％であり、より好ましくは６５～９０質量％であり、さらに好ましくは６８～８５質量％であり、最も好ましくは７１～８０質量％である。 The bakery food dough of the embodiment of the present invention preferably has a total content of milk protein and fat of 60 to 95% by mass, more preferably 65 to 90% by mass, and still more preferably 68 to 85% by mass. %, most preferably 71 to 80 mass %.
本発明の実施の形態のベーカリー食品用生地には、その他に、通常、ベーカリー食品用生地に配合される原料（小麦粉（強力粉、中力粉、薄力粉等）、大麦粉、米粉、とうもろこし粉、ライ麦粉、そば粉、大豆粉等の穀粉、活性グルテン、でんぷん、セルロース粉末、野菜類、果実類、茶類やその粉末、大豆蛋白質、カカオマス、ココアパウダー、イースト、イーストフード、酵素、食塩、砂糖（グラニュー糖、上白糖）等の糖類・糖アルコール類、牛乳、脱脂粉乳、全脂粉乳、チーズ等の乳製品、乾燥卵白、乾燥卵黄等の卵類、調味料、風味材、乳化剤、膨張剤、香料等）を配合することができる。
本発明の実施の形態のベーカリー食品用生地は、好ましくは小麦粉及び卵類を含有しない。
In addition, the bakery food dough of the embodiment of the present invention may also include raw materials usually blended in bakery food dough (wheat flour (strong flour, all-purpose flour, soft flour, etc.), barley flour, rice flour, corn flour, rye Flour, buckwheat flour, grain flour such as soybean flour, active gluten, starch, cellulose powder, vegetables, fruits, tea and its powder, soy protein, cocoa mass, cocoa powder, yeast, yeast food, enzymes, salt, sugar ( Sugars/sugar alcohols such as granulated sugar, white sugar), dairy products such as milk, powdered skim milk, whole milk powder, cheese, eggs such as dried egg whites and dried egg yolks, seasonings, flavoring agents, emulsifiers, leavening agents, Perfume, etc.) can be blended.
The bakery food dough of the embodiment of the present invention preferably does not contain wheat flour and eggs.
本発明の実施の形態のベーカリー食品用生地の製造方法は、特に制限されるものではなく、公知のベーカリー食品用生地の製造条件及び製造方法を適用できる。本発明の実施の形態のベーカリー食品用生地は、例えば、原料を混合させた後、得られた生地を、モールド等を使用して成形することで製造することができる。 The manufacturing method of bakery food dough according to the embodiment of the present invention is not particularly limited, and known manufacturing conditions and manufacturing methods of bakery food dough can be applied. The bakery food dough according to the embodiment of the present invention can be produced, for example, by mixing raw materials and then molding the obtained dough using a mold or the like.
本発明の実施の形態のベーカリー食品用生地の製造方法は、好ましくは乳蛋白質と油脂を混合した後、水等の液体原料を加えて混合する。なお、本発明の実施の形態のベーカリー食品用生地の製造方法で、乳蛋白質、油脂、液体原料以外のその他の原料の添加は、好ましくは乳蛋白質、油脂、液体原料を添加した後に行う。また、本発明の実施の形態のベーカリー食品用生地の製造方法の混合は、原料が均一に分散する程度に行えば、特に条件等は制限されることはない。 In the method for producing bakery food dough according to the embodiment of the present invention, preferably, milk protein and fat are mixed, and then liquid ingredients such as water are added and mixed. In addition, in the method for producing dough for bakery food according to the embodiment of the present invention, the addition of ingredients other than milk protein, oil and fat, and liquid ingredients is preferably carried out after the addition of milk protein, oil and fat, and liquid ingredients. Further, the mixing in the bakery food dough manufacturing method according to the embodiment of the present invention is not particularly limited as long as the ingredients are uniformly dispersed.
本発明の実施の形態のベーカリー食品用生地は、乳蛋白質、油脂、水を前記範囲で含有し、前記乳蛋白質中のカゼインとホエイプロテインの質量比が前記範囲であることで、良好な混合適性を有する。なお、本発明でミキシング適性とは、原料の分散のしやすさのことである。 The dough for bakery food according to the embodiment of the present invention contains milk protein, oil and fat, and water in the above range, and the mass ratio of casein and whey protein in the milk protein is in the above range, so that it has good mixing aptitude. have In the present invention, the mixing suitability means the easiness of dispersing raw materials.
本発明の実施の形態のベーカリー食品は、本発明の実施の形態のベーカリー食品用生地を焼成することで得られる。
本発明の実施の形態のベーカリー食品は、本発明の実施の形態のベーカリー食品用生地に、他の食材を組み合わせたものを焼成することで得ることもできる。
The bakery food according to the embodiment of the present invention is obtained by baking the dough for bakery food according to the embodiment of the present invention.
The bakery food according to the embodiment of the present invention can also be obtained by baking a combination of the dough for bakery food according to the embodiment of the present invention and other ingredients.
本発明の実施の形態のベーカリー食品は、ビスケット、クッキー、クラッカー、乾パン、プレッツェル、カットパン、ウェハース、サブレ、ラングドシャ、マカロン、タルト等の焼き菓子、クルトン、パフ等である。本発明の実施の形態のベーカリー食品は、好ましくはビスケット、クッキー、クルトン、パフであり、より好ましくはクルトン、パフである。 Bakery foods according to embodiments of the present invention include biscuits, cookies, crackers, hard bread, pretzels, cut bread, wafers, sables, langue de chats, macaroons, tarts and other baked goods, croutons, puffs, and the like. Bakery foods according to embodiments of the present invention are preferably biscuits, cookies, croutons and puffs, more preferably croutons and puffs.
本発明の実施の形態のベーカリー食品の焼成方法（製造方法）は、特に制限されるものではなく、従来公知のベーカリー食品と同様の焼成方法（製造方法）により焼成することができる。焼成方法の具体例は、オーブン加熱、直焼き、高周波加熱（電子レンジ加熱）等である。
本発明の実施の形態のベーカリー食品の焼成方法は、好ましくはオーブン加熱である。オーブン加熱は、加熱温度が好ましくは１２０～２００℃、より好ましくは１４０～１８０℃であり、加熱時間がより好ましくは５～６０分間、好ましくは５～２０分間である。
The baking method (manufacturing method) of the bakery food according to the embodiment of the present invention is not particularly limited, and can be baked by the same baking method (manufacturing method) for conventionally known bakery food. Specific examples of baking methods include oven heating, direct baking, and high-frequency heating (microwave heating).
The bakery food baking method according to the embodiment of the present invention is preferably oven heating. In oven heating, the heating temperature is preferably 120 to 200° C., more preferably 140 to 180° C., and the heating time is more preferably 5 to 60 minutes, preferably 5 to 20 minutes.
本発明の実施の形態のベーカリー食品は、クリスピーな食感を有し、付着感及びざらつき感が少ない。
本発明によると、小麦粉及び卵を配合せずに、クリスピーな食感を有し、付着感及びざらつき感の少ないベーカリー食品が得られる。
The bakery food according to the embodiment of the present invention has a crispy texture and is less sticky and rough.
According to the present invention, it is possible to obtain a bakery food that has a crispy texture and is less sticky and rough without blending wheat flour and eggs.
次に実施例により本発明を説明するが、本発明はこれらの実施例により限定されるものではない。 EXAMPLES Next, the present invention will be described with reference to Examples, but the present invention is not limited to these Examples.
＜焼き菓子用生地の製造及び評価＞
下記表１～３の配合で、下記工程１～３に従って、焼き菓子用生地を得た。工程２の後の焼き菓子用生地を観察し、以下の評価基準で焼き菓子用生地のミキシング適性を評価した。評価結果が◎又は○である場合、ミキシング適性は良好であると判断した。結果を表１～３に示した。
工程１：カゼイン、ホエイプロテインに、油脂（ＭＣＴ）を加えて混合する。
工程２：油脂が分散した後、水を加えて混合する。
工程３：工程２で得られた生地を２ｃｍ×２ｃｍのモールドにすり込んだ後、
成形した生地をモールドから外す。
<Production and evaluation of dough for baked confectionery>
A baked confectionery dough was obtained according to the following steps 1 to 3 with the formulations shown in Tables 1 to 3 below. The baked confectionery dough after step 2 was observed, and the mixing aptitude of the baked confectionery dough was evaluated according to the following evaluation criteria. When the evaluation result was ⊚ or ◯, it was determined that the mixing aptitude was good. The results are shown in Tables 1-3.
Step 1: Fats and oils (MCT) are added to casein and whey protein and mixed.
Step 2: After the oil is dispersed, add water and mix.
Step 3: After rubbing the dough obtained in step 2 into a 2 cm x 2 cm mold,
Remove the shaped dough from the mold.
＜焼き菓子用生地のミキシング適性の評価基準＞
◎：適している
○：許容できる
×：適していない
<Evaluation criteria for mixing suitability of baked confectionery dough>
◎: Suitable ○: Acceptable ×: Not suitable
＜焼き菓子の製造＞
成形した焼き菓子用生地を、天板に並べて、オーブンにて、１８０℃で９分間焼成することで焼き菓子を得た。焼き菓子の食感を以下の評価方法及び評価基準で評価した。
<Manufacturing baked confectionery>
The molded dough for baked confectionery was arranged on a top plate and baked in an oven at 180° C. for 9 minutes to obtain a baked confectionery. The texture of the baked confectionery was evaluated according to the following evaluation method and evaluation criteria.
＜食感の評価方法＞
焼き菓子を５名の専門パネルが食し、クリスピー食感、付着感、ざらつき感を、下記評価基準に従って、１～３点の３段階で採点した。各パネルの採点結果の平均点を算出し、以下の基準に従って評価した。クリスピー食感の評価結果は、◎又は○の場合、クリスピー食感を有すると判断した。付着感、ざらつき感の評価結果は、◎又は○の場合、付着感、ざらつき感が少ないと判断した。結果を表１～３に示した。
なお、焼き菓子の食感を評価した専門パネルは、食品の食感等の官能評価の訓練を定期的に受けており、食品の食感等の官能評価結果に個人差が少ない。
<Evaluation method for texture>
The baked confectionery was eaten by a panel of five experts, and the crispy texture, stickiness, and roughness were scored on a three-point scale from 1 to 3 according to the following evaluation criteria. The average score of the scoring results of each panel was calculated and evaluated according to the following criteria. Evaluation results of crispy texture were judged to have crispy texture in the case of ⊚ or ○. As for the evaluation results of adhesion feeling and rough feeling, it was judged that the adhesion feeling and rough feeling were small in the case of ⊚ or ○. The results are shown in Tables 1-3.
The expert panel that evaluated the texture of baked confectionery regularly received training in sensory evaluation of food texture, etc., and there was little individual variation in the results of sensory evaluation of food texture, etc.
＜クリスピー食感の評価基準＞
３点：非常にクリスピーである
２点：クリスピーに感じる
１点：クリスピーではない
＜平均点＞
◎：２．５点以上
○：２．０点以上２．５点未満
×：２．０点未満
<Evaluation criteria for crispy texture>
3 points: very crispy 2 points: feels crispy 1 point: not crispy <average score>
◎: 2.5 points or more ○: 2.0 points or more and less than 2.5 points ×: less than 2.0 points
＜付着感の評価基準＞
３点：付着が気にならない
２点：少し付着する
１点：付着する
＜平均点＞
◎：２．５点以上
○：２．０点以上２．５点未満
×：２．０点未満
<Evaluation Criteria for Feeling of Adhesion>
3 points: Adhesion is not noticeable 2 points: Slight adhesion 1 point: Adhesion <Average score>
◎: 2.5 points or more ○: 2.0 points or more and less than 2.5 points ×: less than 2.0 points
＜ざらつき感の評価基準＞
３点：ざらつかない
２点：少しざらつく
１点：ざらつく
＜平均点＞
◎：２．５点以上
○：２．０点以上２．５点未満
×：２．０点未満
<Evaluation Criteria for Roughness>
3 points: not rough 2 points: slightly rough 1 point: rough (average score)
◎: 2.5 points or more ○: 2.0 points or more and less than 2.5 points ×: less than 2.0 points
実施例の焼き菓子用生地は、ミキシング適性が良好だった。また、実施例の焼き菓子は、クリスピーな食感を有し、付着感及びざらつき感が少なかった。
一方、比較例１、２の焼き菓子は、付着感又はざらつき感に問題があった。
The baked confectionery dough of the example had good mixing aptitude. In addition, the baked confectionery of the example had a crispy texture, and was less sticky and less rough.
On the other hand, the baked confectioneries of Comparative Examples 1 and 2 had problems with stickiness or roughness.
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