阅读说明：本技术 改性小麦粉 (Modified wheat flour ) 是由 藤村亮佑 伊东贵史 樋渡总一郎 于 2019-04-18 设计创作，主要内容包括：本发明涉及烹调中的操作性良好、并且提供高品质的含小麦粉食品的改性小麦粉。将该改性小麦粉的10质量%水悬浮液升温至85℃后再冷却至25℃时的该水悬浮液的粘度为1000mPa·s以下,并且将该水悬浮液升温至85℃后再冷却至25℃、接着静置24小时时的该水悬浮液的分散度为90%以下。(The present invention relates to modified wheat flour which is excellent in handling during cooking and provides a high-quality wheat flour-containing food. The viscosity of an aqueous suspension of the modified wheat flour when heated to 85 ℃ and then cooled to 25 ℃ is 1000 mPas or less, and the degree of dispersion of the aqueous suspension when heated to 85 ℃ and then cooled to 25 ℃ and left to stand for 24 hours is 90% or less.)

1. A modified wheat flour, wherein the viscosity of an aqueous suspension of the modified wheat flour when heated to 85 ℃ and then cooled to 25 ℃ is 1000 mPas or less, and the dispersibility of the aqueous suspension when heated to 85 ℃ and then cooled to 25 ℃ and left to stand for 24 hours is 90% or less.

2. The modified wheat flour of claim 1, wherein the viscosity is 800 mPas or less and the dispersibility is 10 to 80%.

3. The modified wheat flour according to claim 1 or 2, wherein the moisture content is 10 to 14% by mass.

4. Modified wheat flour according to any one of claims 1 to 3, wherein,αthe degree of conversion is 12% or less.

5. A method of producing a modified wheat flour as claimed in any one of claims 1 to 4, which comprises: heating wheat flour having a water content of 10 to 14 mass% at a temperature of 70 to 170 ℃ for 10 to 80 minutes under a sealed condition.

Technical Field

The present invention relates to modified wheat flour.

Background

Wheat flour is used as a food material such as a raw material powder for dough of bread or noodles or a material for a batter of fried foods, a base material for sauce, and the like, and is used as a powder for preventing the dough from sticking to hands or tools in the preparation of dough of bread or noodles. When wheat flour is mixed with water, the mixture tends to be unevenly mixed and become crumby (そぼろ状) or sticky, and thus the handling as a food material is not necessarily good. On the other hand, wheat flour which has been mixed with water is preferably used immediately for cooking, otherwise the resulting food product may become hard or form a rough mouthfeel.

Patent document 1 describes that a low gluten wheat flour dough containing a predetermined amount of flour having a specific particle diameter is less likely to generate lumps and scatter flour, and has good handling properties. Patent document 2 describes that granulated wheat flour with good workability, which is less in lump formation and powder scattering, can be obtained by granulating a starting material powder containing wheat flour and water under non-heating conditions. Patent document 3 describes that a flour having no stickiness and a smooth texture can be obtained by dehydrating wheat flour and then heat-treating the dehydrated wheat flour at 100 ℃ or higher, and then heating the dehydrated wheat flour dispersed in water. Patent document 4 describes that modified wheat flour having an RVA peak viscosity of 3500 to 7000mPas obtained by subjecting raw wheat flour to a wet heat treatment or a dry heat treatment and a gelatinization start temperature lower by 10 ℃ or more than that of the raw wheat flour has good dispersibility in water and good handling properties, and is suitable for a batter for fried foods.

Documents of the prior art

Patent document

Patent document 1: japanese patent laid-open publication No. 2014-103860,

patent document 2: japanese patent laid-open publication No. 2014-200208,

patent document 3: japanese patent laid-open publication No. 2013-76090,

patent document 4: international publication No. WO 2017/135353.

Disclosure of Invention

Problems to be solved by the invention

The present invention relates to modified wheat flour which is excellent in handling during cooking and enables the production of high-quality wheat flour-containing food products.

Means for solving the problems

The present invention provides modified wheat flour, wherein the viscosity of an aqueous suspension of 10 mass% of the modified wheat flour is 1000 mPas or less when the aqueous suspension is heated to 85 ℃ and then cooled to 25 ℃, and the degree of dispersion of the aqueous suspension is 90% or less when the aqueous suspension is heated to 85 ℃, then cooled to 25 ℃, and then left to stand for 24 hours.

In addition, the present invention provides a method for producing the modified wheat flour, comprising: heating wheat flour having a water content of 10 to 14 mass% at a temperature of 70 to 170 ℃ for 10 to 80 minutes under a sealed condition.

Effects of the invention

The modified wheat flour of the present invention is suitable as a raw material flour for bread or noodle dough, a material for a batter for fried foods, and the like. Since the dough or the batter material prepared by using the modified wheat flour of the present invention is not easily sticky, the handling property is good, and the batter has a good texture when cooked by heating. Further, the modified wheat flour of the present invention is not easily sticky even when mixed with water, and therefore, is suitable as a flour for preventing adhesion of a dough to hands or tools used for preparation of a dough for bread or noodles, or as a coating wheat flour for food materials used for pretreatment of food materials.

Detailed Description

Wheat flour contains crystallized starch grains, and enzymes or wheat proteins are present around the starch grains. When wheat flour is heated in the presence of moisture, starch particles in the wheat flour swell and the crystal structure disintegrates, so that a large amount of moisture can be retained. On the other hand, when the heated wheat flour is cooled, the starch is dehydrated and recrystallized. Since the recrystallization forms a crystal structure different from that before heating, the properties of the starch before and after heating and cooling are different. In addition, when moisture is present, proteins in wheat flour undergo structural changes due to the increase of hydrogen bonds or hydrolysis, and undergo irreversible modification by heating.

The structure or properties of starch and protein contained in wheat flour and the change in the structure or properties caused by addition of moisture to the wheat flour or heating are considered to contribute to the properties of the wheat flour, such as the moisture permeation rate, the moisture retention amount, and the texture of the dough after heating. Therefore, the present inventors examined the properties of an aqueous suspension of wheat flour under various conditions and investigated the correlation with the handling properties of the wheat flour during cooking or the quality of a cooked wheat flour-containing food. As a result, they found that: wheat flour modified so that the viscosity of a suspension of wheat flour when the suspension is heated and then cooled is a predetermined value and the dispersibility of the suspension after a certain period of time has elapsed from the cooling is a predetermined value is good in handling during cooking, and a high-quality wheat flour-containing food having a good texture is provided.

Accordingly, the present invention provides modified wheat flour suitable for use in food preparation as a food material or the like. The modified wheat flour of the present invention has the following properties when prepared into a 10 mass% aqueous suspension of the modified wheat flour: the aqueous suspension has a viscosity of 1000 mPas or less when heated to 85 ℃ and cooled to 25 ℃ and a degree of dispersion of 90% or less when heated to 85 ℃ and cooled to 25 ℃ and left to stand for 24 hours.

In the present specification, a 10 mass% aqueous suspension of wheat flour (including modified wheat flour) refers to a suspension containing 10 mass% of the wheat flour obtained by suspending the wheat flour in water. The viscosity of the aqueous suspension of wheat flour in the present specification is according to japanese industrial standard JIS Z8803: 2011 "method for measuring viscosity of liquid", the viscosity of the suspension is measured at 12 to 30rpm using a rotary viscometer. The viscosity of the aqueous suspension of wheat flour, preferably measured in the present specification, is a value obtained as follows: the value is obtained by subjecting the aqueous suspension of wheat flour prepared at 25 ℃ to a predetermined treatment (heating, cooling, standing, etc.) as necessary, and then measuring the viscosity by the above-mentioned method.

The 10 mass% aqueous suspension of the modified wheat flour of the present invention may have a viscosity of 1000 mPas or less, preferably 800 mPas or less, more preferably 600 mPas or less, and still more preferably 400 mPas or less, when the aqueous suspension is heated to 85 ℃ and then cooled to 25 ℃. If the viscosity exceeds 1000mPa · s, the handling properties of the modified wheat flour during cooking and the texture of the resulting food are reduced. The lower limit of the viscosity of the 10 mass% aqueous suspension of modified wheat flour of the present invention is not particularly limited, and the lower the viscosity when the aqueous suspension is heated to 85 ℃ and then cooled to 25 ℃. The viscosity may be preferably a value not more than the detection limit of the rotary viscometer used in the above-mentioned measurement method, that is, as low as a value which cannot be measured with the rotary viscometer, for example, 10 mPas or less.

The dispersion degree of the aqueous suspension of wheat flour in the present specification means a ratio of dispersing the wheat flour particles in the suspension (maintaining a state in which the wheat flour particles are suspended in water without floating or precipitating). The high degree of dispersion indicates that the wheat flour particles are easily dispersed in water and are less likely to be separated from water by floating or settling. The dispersibility of the aqueous suspension of wheat flour in the present specification is a value calculated according to the following procedure: the aqueous suspension of wheat flour was transferred to a container such as a measuring cylinder, the container having a capacity which can be visually observed from the outside, and after standing for a predetermined time, the boundary between the turbid portion containing wheat flour in the suspension and the other transparent portion was visually observed, the volume of the turbid portion was measured based on the boundary, and then the degree of dispersion was calculated based on the volumes and the following formula.

Dispersion (%) = volume/total volume of portion where turbidity exists × 100

(Total volume = volume of portion where turbidity is present + volume of transparent portion)

The dispersity of the aqueous suspension of wheat flour, preferably measured in this specification, is a value obtained as follows: the value is obtained by subjecting the aqueous suspension of wheat flour prepared at 25 ℃ to a predetermined treatment (heating, cooling, etc.) as necessary, then leaving the suspension for 24 hours, and measuring the degree of dispersion by the above-mentioned method.

The 10 mass% aqueous suspension of modified wheat flour of the present invention may be obtained by raising the temperature of the aqueous suspension to 85 ℃, cooling the aqueous suspension to 25 ℃, and then leaving the aqueous suspension for 24 hours with a degree of dispersion of 90% or less, preferably 80% or less, more preferably 70% or less, and still more preferably 65% or less. If the degree of dispersion exceeds 90%, the modified wheat flour is reduced in handling during cooking and in the texture of the resulting food. The dispersion degree of the 10 mass% aqueous suspension of modified wheat flour of the present invention is preferably 10 to 90%, more preferably 10 to 80%, even more preferably 15 to 70%, and still more preferably 20 to 65% when the aqueous suspension is heated to 85 ℃, then cooled to 25 ℃, and left to stand for 24 hours.

The modified wheat flour of the present invention preferably has an average particle diameter of less than 150 μm, more preferably 15 to 120 μm, and still more preferably 20 to 100 μm, from the viewpoint of obtaining an appearance similar to that of ordinary wheat flour. In the present specification, the average particle diameter of wheat flour refers to a volume average diameter measured by a laser diffraction/scattering method. As the measuring apparatus for the average particle diameter, a commercially available laser diffraction particle size distribution measuring apparatus, for example, MICROTRAC MT3000II (japan ltd., ltd.) can be used.

Modified wheat flour of the inventionαThe degree of conversion is preferably 12% or less, more preferably 10% or less, and still more preferably 9% or less. Modified wheat flourαIf the degree of conversion is too high, the modified wheat flour tends to become sticky when mixed with water, and the workability during cooking may be reduced. Of wheat flour in this specificationαThe degree of conversion is determined by the beta-amylase-pullulanase (BAP) methodαDegree of formation.

The modified wheat flour of the present invention may have the same moisture content as that of ordinary wheat flour. The moisture content of wheat flour in a normal environment (an environment with a humidity of about 20 to 90%) is about 10 to 14 mass%. Therefore, the moisture content of the modified wheat flour is preferably 10 to 14 mass%, more preferably 11 to 13 mass%. In the present specification, the moisture content of wheat flour is a value obtained from a change in mass of wheat flour dried at 135 ℃ for 1 hour from that before drying.

The modified wheat flour of the present invention can be produced by subjecting a raw wheat flour to a modification treatment under such treatment conditions that the modified wheat flour has the predetermined values of viscosity and dispersion. The kind of the raw wheat flour is not particularly limited, and high gluten wheat flour, medium gluten wheat flour, low gluten wheat flour, hard grain flour, etc. can be used. Among them, low gluten wheat flour is preferable. The moisture content of the raw wheat flour subjected to the modification treatment is preferably 10 to 14 mass%, more preferably 11 to 13 mass%. The raw wheat flour may be previously subjected to moisture conditioning as required so that the moisture content is preferably 10 to 14 mass%, more preferably 11 to 13 mass%. The raw wheat flour has a degree of gelatinization not higher than that of the modified wheat flour of the present invention, and is preferably 12% or less, more preferably 10% or less, and still more preferably 9% or less.

Examples of the method of modification treatment of the raw wheat flour include heat treatment and chemical treatment, and heat treatment is preferable in consideration of the residue of components such as reagents in the obtained modified wheat flour. The heat treatment may be wet heat treatment or dry heat treatment. However, if a large amount of water is present during the heat treatment, the heat-treated wheat flour is generatedαAnd thus, the operability is reduced. On the other hand, it is not preferable that the moisture of the wheat flour is lost during the heat treatment because the wheat flour turns brown.

Therefore, as the heat treatment for obtaining the modified wheat flour of the present invention, it is preferable to heat treat the raw wheat flour under such conditions that the moisture content is not excessively increased or lost during heating and the modified wheat flour after heating can maintain the same moisture content as the raw wheat flour. For example, it is preferable to prepare a modified wheat flour having a moisture content of 10 to 14 mass% by heating a raw wheat flour having a moisture content of 10 to 14 mass% in an environment (e.g., sealed) in which moisture is not scattered by evaporation or the like. If necessary, the raw material wheat flour may be heated while being stirred. Preferably, in the heat treatment of the raw wheat flour, the raw wheat flour is put into a container (for example, a sealed bag, a kiln, a capsule, or the like) in which steam can be sealed, and the raw wheat flour is heated together with the container, preferably while stirring. In the case where the raw wheat flour is heated under a sealed condition, moisture volatilized from the wheat flour is condensed again on the wheat flour, so that the moisture content of the heated wheat flour is hardly changed or slightly reduced from that before heating. On the other hand, a method of directly blowing heat or hot air to wheat flour, baking, and the like are not preferable because moisture of wheat flour is evaporated and removed. When heating the raw wheat flour, it is preferable to heat the raw wheat flour without adding moisture other than the moisture originally contained in the raw wheat flour. However, as long as the moisture content of the modified wheat flour after heating is maintained within the above range, it is permissible to add moisture to the raw wheat flour.

In the heat treatment, the temperature of the heat treatment is preferably 70 to 170 ℃, more preferably 80 to 150 ℃, even more preferably 90 to 140 ℃, and even more preferably 90 to 130 ℃ based on the product temperature of the wheat flour. The heating time is 10 to 80 minutes, preferably 15 to 70 minutes, more preferably 15 to 65 minutes, still more preferably 15 to 60 minutes, still more preferably 20 to 60 minutes, and still more preferably 30 to 60 minutes. The heat treatment under the above-described conditions under sealing can be performed, for example, by using a commercially available sealed heat mixer (for example, Rocking Dryer, manufactured by jeopard electric machinery).

When the raw wheat flour is heated, if the raw wheat flour is heated in the presence of water, the raw wheat flour is heatedαThe degree of formation will increase. Therefore, in the heat treatment of the above-mentioned raw wheat flour, it is preferable to adjust the heating temperature and the moisture content of the raw wheat flour so that the heated wheat flour hasαThe degree of conversion falls within the above-mentioned modified wheat flour of the present inventionαThe degree of formation is within the range.

The obtained heated wheat flour may be pulverized or classified as necessary to prepare a modified wheat flour of the present invention having an average particle diameter as described above. However, in the above-mentioned heat treatment for obtaining the modified wheat flour of the present invention, since the wheat flours hardly stick to each other and are granulated, the pulverization and classification are not substantially required.

The modified wheat flour of the present invention can be used in the same manner as ordinary unmodified wheat flour in food preparation. The modified wheat flour of the present invention has high dispersibility in water and is less likely to cause stickiness when mixed with water, and therefore, when used for food preparation, adhesion to the hands of a cook, tools, and food materials can be suppressed, and good handling properties can be exhibited. In addition, since the dough or the batter material obtained by using the modified wheat flour of the present invention is less likely to be sticky, the handling property is good, and the batter material can have a good texture after heat cooking. For example, the modified wheat flour of the present invention can be used as a raw material flour for a dough of baked goods such as bread, cake, and biscuit, or a dough of pasta, and the like. For example, the modified wheat flour of the present invention can be used as a raw material powder for a material for a coating of fried foods such as tempura and dry-fried foods, or can be used as a base for a sauce, soup, cream, stuffing, etc. Alternatively, the modified wheat flour of the present invention can be used as a flour for preventing adhesion of a wheat flour dough to hands or tools, or can be used for coating of food materials before heat cooking (for example, fresh food before frying, etc.) in pretreatment of the food materials.

A composition containing the modified wheat flour of the present invention and other ingredients can also be provided. Preferably, the composition is provided as a premix for dough for preparing baked products, pasta and the like or for a batter coating material for fried food. The components other than the modified wheat flour of the present invention contained in the composition can be appropriately selected depending on the purpose of the composition, and examples thereof include, but are not limited to, cereal flour other than the modified wheat flour of the present invention, starch, and other raw materials, such as proteins such as gluten, egg powder or protein powder, milk components, fats and oils, saccharides such as dextrin, syrup, and sugar alcohol, salts, seasonings, leavening agents, emulsifiers, thickeners, and enzymes. Examples of the cereal flour other than the modified wheat flour of the present invention include unmodified wheat flour, dry heat-treated wheat flour, gelatinized wheat flour and other wheat flour than the modified wheat flour, barley flour, rye flour, rice flour, corn flour, sorghum flour, soybean flour and the like. Examples of the starch include starches such as potato starch, tapioca starch, corn starch, waxy corn starch and wheat starch, and processed starches thereof (e.g., gelatinized starch, etherified starch, esterified starch, acetylated starch and crosslinked starch). The composition containing the modified wheat flour of the present invention may contain any one kind of component selected from among the aforementioned cereal flour, starch and other raw materials other than the modified wheat flour of the present invention, alone, or may contain any two or more kinds.

Examples

Hereinafter, examples are given to explain the present invention more specifically, but the present invention is not limited to the following examples.

Reference example 1

In the following examples, the viscosity and dispersibility of wheat flour were measured by the following methods.

[ measurement of viscosity of wheat flour ]

50g of wheat flour was put into a pan with a measured tare weight, 450mL of 25 ℃ water was added, and the mixture was stirred with a stirrer until the mixture was uniformly dispersed, thereby obtaining a uniform dispersion as a whole. Water was added to the dispersion until the mass of the pan with the tare removed reached 500g, and the mixture was stirred to be uniform as a whole. Heating the small pot, stirring the dispersion liquid and raising the temperature to 85 ℃. After reaching 85 ℃, the pan was placed in an ice bath and the dispersion was cooled to 25 ℃. Next, to replenish the evaporated water, water (25 ℃ C.) was added to the dispersion until the tared weight of the pan became 500g, and the mixture was stirred to make the whole uniform. The viscosity of the obtained dispersion was measured at 25 ℃ and 12 to 30rpm using a type B viscometer.

[ measurement of dispersibility of wheat flour ]

50g of wheat flour was put into a pan with a measured tare weight, 450mL of 25 ℃ water was added, and the mixture was stirred with a stirrer until the mixture was uniformly dispersed, thereby obtaining a uniform dispersion as a whole. Water was added to the dispersion until the mass of the pan with the tare removed reached 500g, and the mixture was stirred to be uniform as a whole. Heating the small pot, stirring the dispersion liquid and raising the temperature to 85 ℃. After reaching 85 ℃, the pan was placed in an ice bath and the dispersion was cooled to 25 ℃. Next, to replenish the evaporated water, water (25 ℃ C.) was added to the dispersion until the tared weight of the pan became 500g, and the mixture was stirred to make the whole uniform. 100mL of the resulting dispersion was poured into a 100mL measuring cylinder, and the mouth of the measuring cylinder was sealed and allowed to stand at 25 ℃ for 24 hours. The boundary between the turbid portion containing wheat flour and the transparent portion other than the turbid portion of the dispersion liquid after 24 hours was visually observed, and the volume of each portion was measured. The dispersion degree of the dispersion liquid was calculated based on the following formula.

Degree of dispersion (%) = volume (mL) where turbid portion exists)/100 mL × 100

Test example 1

1. Preparation of modified wheat flour

Heat-treated wheat flour was prepared as follows. As a raw wheat flour, low gluten wheat flour (manufactured by Nisshin Foods) having a moisture content of 13 mass% (degree of gelatinization of 4) was used.

[ preparation examples 1 to 3]

The following conditions were used using a closed heating mixer (known as a rock Dryer) in the following conditions: the raw wheat flour was heated at 90 deg.C/60 min (preparation example 1), 110 deg.C/30 min (preparation example 2) or 130 deg.C/60 min (preparation example 3). The moisture content of the wheat flour after heating was about 12 mass%,αthe degree of conversion is in the range of 9-12. The viscosity and dispersibility of the heated wheat flour were measured by the method of reference example 1.

[ comparative examples 1 to 2]

The raw wheat flour was stored in a retort pouch in a flat plate shape having a thickness of about 5mm, and after sealing the mouth, the resultant was heated at 60 ℃ for 1 minute (comparative example 1) or 6 minutes (comparative example 2). The moisture content of the heated wheat flour was 13 mass%,αthe degree of conversion is in the range of 4 to 6. The viscosity and dispersibility of the heated wheat flour were measured by the method of reference example 1.

Comparative examples 3 to 4

Water was added to the raw wheat flour in an amount of 15 mass% based on the mass of the wheat flour, and the mixture was sealed in a heat-resistant sealed container. The vessel was heated in an oil bath at 110 ℃ for 2 minutes (comparative example 3) or at 110 ℃ for 30 minutes (comparative example 4). The moisture content of the heated wheat flour was 27 mass%,αthe degree of conversion is 60 or more. The viscosity and dispersibility of the heated wheat flour were measured by the method of reference example 1.

Comparative example 5

Putting wheat flour as raw material into a small pot, putting the pot into an electric furnace, heating at about 120 deg.C while stirring for 30 min to prevent scorching. The moisture content of the heated wheat flour was 4 mass%,αthe degree of conversion was 9. The viscosity and dispersibility of the heated wheat flour were measured by the method of reference example 1.

2. Preparation method of fried pork chop

Preparing a pork cutlet using the modified wheat flour obtained in 1. The modified wheat flour was attached to the entire surface of pork fillet (thickness 8mm, 120g) on a dish spread with the modified wheat flour. The meat with wheat flour attached thereto was soaked in whole egg liquid, and the same modified wheat flour was attached again to the entire surface. The pork chop meat is prepared by soaking it in the whole egg liquid again, and then attaching bread powder to the entire surface on a tray on which the bread powder is spread. This operation was repeated 3 times without rubbing hands halfway, and 3 pieces of pork steak meat were prepared. The operability of these operations was evaluated by the following evaluation criteria. Then, the prepared pork steak meat was cooked by frying in oil at 170 ℃ to prepare a pork steak. The obtained pork cutlet was allowed to stand at room temperature for 6 hours, and then the surface coating was peeled off, and the taste of the surface coating was evaluated according to the following evaluation criteria.

The evaluation of the handling property and the texture of the top-coat was performed by 10 trained panelists (professional people), and the average score of the evaluation results of 10 persons was obtained. The results are shown in table 1. Table 1 shows the results of the same evaluation of the raw wheat flour as a reference.

Evaluation criteria

[ operability ]

5: the coating material is uniformly adhered to the surface of the meat, the adhesion of the coating material on hands is less, and the operability is very good;

4: the coating material is almost uniformly attached to the surface of the meat, the coating material on the hand is less attached, and the operability is good;

3: the coating material is unevenly attached on the surface of the meat in a spot shape, and redundant coating material is easily attached to hands;

2: the material of the top dressing is clayey and adhered to the hand, and the operability is poor;

1: the material of the top coat was clayey and adhered to the hands in a large amount, and the handling property was very poor.

[ texture of the topcoat ]

5: the inner side of the shell fabric is soft, and the surface of the shell fabric is extremely crisp;

4: the inner side of the shell fabric is soft, and the surface is crisp;

3: the inside of the topcoat is slightly tacky, but the surface is crispy;

2: the inner side of the shell is slightly sticky, and the brittleness of the surface is insufficient;

1: the inside of the topcoat is tacky and the surface has little brittleness.

[ Table 1]

。

Test example 2

Modified wheat flour was prepared by following the same procedure as in preparation example 1 of test example 1 except that the temperature and time of heating were changed as shown in Table 2, and the viscosity and dispersion were measured by the method of reference example 1. Using the obtained modified wheat flour, pork cutlets were prepared in the same procedure as in test example 1, and the handling properties and the mouth feel of the batter were evaluated. The results are shown in table 2.

[ Table 2]

。