FOOD AND/OR NUTRACEUTICAL PRODUCT OF THE SPONGE CAKE TYPE AND METHOD FOR OBTAINING SAME FROM FOOD

Abstract

Disclosed is a method for texturing food and/or nutraceutical products of the “sponge cake” or “solid foam” type including at least: (a). A transformation by controlled grinding of a preparation of at least one food, able to preserve the desired organoleptic properties, able to obtain a ground material, (b). Addition of a molecule with an inactive structure to the ground material to obtain a mixture, (c). Pressurization of the mixture obtained in step (b) by the incorporation of dissolved gas into the mixture, (d). Mechanical expansion obtained by reducing the pressure of the mixture obtained in step (b), (e). Activation of the structure molecule, wherein the mechanical expansion is achieved by reducing the pressure by at least 6 bar, preferably between 6 and 20 bar, preferably between 10 and 18 bar.

Claims

1-10. (canceled)

11. A method for texturing food and/or nutraceutical products of the “sponge cake” or “solid foam” type comprising at least: (a) Transformation by controlled grinding of a preparation of at least one food, able to preserve the desired organoleptic properties, able to obtain a ground material, (b) Addition of a structure molecule at an inactive state to said ground material to obtain a mixture, (c) Pressurization of the mixture obtained in step (b) by the incorporation of dissolved gas into said mixture, (d) Mechanical expansion n obtained by reducing the pressure of the mixture obtained in step (c), wherein the mechanical expansion is achieved by reducing the pressure by at least 6 bar, (e) Activation of the structure molecule, without cooking the mixture, wherein the structure molecule activation is a thermal activation configured to obtain a core temperature of said mixture of between 60° C. and 150° C., the activated structure molecule thereby providing a structured network within said mixture set in shape, definitively or temporarily, which results in a product having a density less than 0.4 g/cm.sup.3.

12. The method for texturing food and/or nutraceutical products of the “sponge cake” or “solid foam” type according to claim 11 wherein the structure molecule is chosen from among the group comprising the following constituents: Egg white, albumin, ovalbumin, agar, pectin, gellan, carob gum or a mixture of at least two of said constituents.

13. The method for texturing food and/or nutraceutical products of the “sponge cake” or “solid foam” type according to claim 11, wherein said gas is chosen from among the group comprising: N.sub.2O, N.sub.2, CO.sub.2, or a mixture of at least two of said gases.

14. The method for texturing food and/or nutraceutical products of the “sponge cake” or “solid foam” type according to claim 11, wherein the thermal activation of the structure molecule is a able to obtain a core temperature of said mixture of between 80° C. and 100° C.

15. The method for texturing food and/or nutraceutical products of the “sponge cake” or “solid foam” type according to claim 14, wherein the thermal activation is carried out by microwave or infrared radiation.

16. The method for texturing food and/or nutraceutical products of the “sponge cake” or “solid foam” type according to claim 11, wherein the ground material obtained in said transformation step (a) is a liquid or paste with a particle size of less than 5 mm.

17. The method for texturing food and/or nutraceutical products of the “sponge cake” or “solid foam” type according to claim 11, wherein a dehydration step is performed after the step (e) of activating the structure molecule, so as to obtain a crunchy texture.

18. The method for texturing food and/or nutraceutical products of the “sponge cake” or “solid foam” type according to claim 11, in which the time for activating the structure molecule in step (e) is less than 5 minutes, or less than 1 minute, or even less than 30 seconds.

19. A food and/or nutraceutical product of the “sponge cake” or “solid foam” type comprising ground material from at least one food and at least one structure molecule other than starch providing a structured network within said mixture set in shape, definitively or temporarily, wherein its density is less than 0.4 g/cm.sup.3.

20. A food and/or nutraceutical product according to claim 19, wherein the structure molecule is chosen from among the group comprising the following constituents: Egg white, albumin, ovalbumin, agar, pectin, gellan, carob gum or a mixture of at least two of said constituents.

21. A food and/or nutraceutical product according to claim 19, wherein its density which is less than 0.3 g/cm.sup.3.

22. The food and/or nutraceutical product of the “sponge cake” or “solid foam” type according to claim 19, wherein said food product is obtained by a method comprising at least: (a) Transformation by controlled grinding of a preparation of at least one food, able to preserve the desired organoleptic properties, able to obtain a ground material, (b) Addition of a structure molecule at an inactive state to said ground material to obtain a mixture, (c) Pressurization of the mixture obtained in step (b) by the incorporation of dissolved gas into said mixture, (d) Mechanical expansion n obtained by reducing the pressure of the mixture obtained in step (c), wherein the mechanical expansion is achieved by reducing the pressure by at least 6 bar, (e) Activation of the structure molecule, without cooking the mixture, wherein the structure molecule activation is a thermal activation configured to obtain a core temperature of said mixture of between 60° C. and 150° C., the activated structure molecule thereby providing a structured network within said mixture set in shape, definitively or temporarily, which results in a product having a density less than 0.4 g/cm.sup.3.

23. The method of claim 11, wherein in the mechanical expansion step, the pressure is reduced by between 6 and 20 bar.

24. The method of claim 11, wherein in the mechanical expansion step, the pressure is reduced by between 10 and 18 bar.

25. The food and/or nutraceutical product of claim 22, wherein the structure molecule is chosen from among the group comprising the following constituents: Egg white, albumin, ovalbumin, agar, pectin, gellan, carob gum or a mixture of at least two of said constituents.

26. The food and/or nutraceutical product of claim 22, wherein said gas is chosen from among the group comprising: N.sub.2O, N.sub.2, CO.sub.2, or a mixture of at least two of said gases.

27. The food and/or nutraceutical product of claim 22, wherein the thermal activation of the structure molecule is a able to obtain a core temperature of said mixture of between 80° C. and 100° C.

28. The food and/or nutraceutical product of claim 22, wherein the thermal activation is carried out by microwave or infrared radiation.

29. The food and/or nutraceutical product of claim 22, wherein the ground material obtained in said transformation step (a) is a liquid or paste with a particle size of less than 5 mm.

30. The food and/or nutraceutical product of claim 22, wherein a dehydration step is performed after the step (e) of activating the structure molecule, so as to obtain a crunchy texture.

Description

BRIEF DESCRIPTION OF THE FIGURES

[0036] Other characteristics, details and advantages of the invention will emerge upon reading the following description, with reference to the attached figures, that illustrate:

[0037] FIG. 1 represents a flow diagram of the method according to the invention;

[0038] FIG. 2, a photograph of a product obtained according to the method of the invention.

DESCRIPTION OF PREFERRED EMBODIMENTS

[0039] FIG. 1 illustrates an overview of the method according to an embodiment of the invention detailing seven steps.

[0040] In a first step (a), the foods undergo a transformation that may indifferently and non-exhaustively consist of slicing, blending, mixing, grinding, seasoning and dilution, all of these operations can be combined easily so as to obtain a preparation with the desired organoleptic properties and a particle size of less than 5 mm.

[0041] In a second step (b), a structure molecule, or a combination of such molecules, is added to the preparation, the role of which is to form a network suitable for maintaining the product issued from the method in solid form. The molecules used are preferentially proteins. The total quantity of these molecules does not exceed 10% and is preferentially less than 2%, such that the final product is composed of at least 98% of the preparation issued from step (a).

[0042] In a third step (d), the product is mechanically expanded by reducing the pressure of its environment. This pressure reduction may be carried out by depressurization of the product to a lower pressure, for example zero pressure. In addition, it is possible during this step to include, and possibly to combine, extrusion, molding, or batching operations and any other process that could, in particular, shape the product. The effect of this step is to lead to a very significant expansion of the product, such that the apparent density is consequently less than 0.4.

[0043] In a fourth step (e), the structure molecules added to the product in step (b) are activated. The activation is preferentially thermal and still more preferentially obtained by rapid heating of water molecules in the product generated by exposure of the product to a microwave or infrared beam. The activation may also be chemical by adding another compound, in a very low proportion.

[0044] In optional step (c), preceding step (d), the preparation is put under pressure by incorporating gas into the mixture. The pressurization is preferentially done by injection of a gas, preferably a food gas, such as dinitrogen, dinitrogen oxide or carbon dioxide. It is of course possible to use any other gas or combination of gases. More preferentially, dinitrogen oxide is used for its emulsifying properties; dinitrogen for cost savings and the neutrality of this gas; Carbon dioxide for acidifying the medium. Step (d) is then carried out by returning to the atmospheric or initial pressure.

[0045] Once step (e) is done, an optional step (f) can be undertaken. In this step (f), the product may be dried, such that the soft texture obtained after activating the structure molecule is transformed into a crusty texture. This drying occurs by dehydrating the product, which can be done using cooking, water evaporation or moisture capture processes, for example by zeodration or lyophilization or any other dehydration method known to the person skilled in the art.

[0046] In an optional step (g), by replacing step (f) or after step (f), the product can be packaged easily and according to the form of consumption, distribution chain or any other constraint to take into consideration for selling and properly using the product. It may possibly be frozen and thawed without undergoing notable modifications in texture.

[0047] Such a method is easily carried out and does not require heavy installation. Advantageously, such a method can be used quickly and simply at the restaurant outlet level and more specifically can be set up in “snacking” establishments (fast food takeout restaurants).

[0048] Such a method enables a divisible and grippable food product to be obtained, which is a major innovation in the food texturation trend. In fact, thanks to the method according to the invention, it is now possible to eat beef stew or cream of pumpkin soup for example, by hand without utensils.

[0049] The examples below are not intended to be exhaustive and intend to show the scope of the field of application of the invention. In fact, the invention deals with typologies of raw materials and quite varied preparations. In particular, very good products, in regards to both their shape and their organoleptic properties, are obtained from food processing co-products or “waste,” such as, for example, cakes from oil extraction and overripe fruits and vegetables. All the products obtained present a density of less than 0.4 g/cm.sup.3, which gives them a very light and melt-in-the-mouth texture.

[0050] The density values of the various products obtained in the different examples have been measured according to the following protocol: [0051] Measuring the mass of the finished product obtained in the example by using a balance accurate to 1 mg, [0052] Measuring the exact dimensions of the product using a sliding caliper (accuracy 0.1 mm), [0053] Calculating the density according to the following equation: d=V.sub.product/m.sub.product [0054] With d the density, m.sub.product the mass of the product and V.sub.product the volume of the product

Example 1: Formulation from Groundnut Cakes Resulting in a Product According to the Invention

[0055] Preparation with Egg White as the Structure Molecule

[0056] The preparation is made by mixing the following ingredients: [0057] 200 g of crushed groundnut cake, such that the particle size is less than 4 mm; [0058] 280 g water; [0059] 15 g powdered egg white or 3.125% total weight of the mixture.

[0060] The preparation is then placed in a chamber and subjected to a pressure of 18 bar of dinitrogen oxide. The pressure is maintained for 10 minutes, then the product is extruded into cubic molds (H×L×W=50×50×50 mm), at atmospheric pressure, such that they are filled ⅔ of their volume. The molds are then subjected to a 750-W microwave beam for 25 seconds.

[0061] The product obtained is then unmolded and presents an average apparent density of 0.227 g/cm.sup.3 and a soft mouthfeel, similar to that of the soft inner part of white bread. However, it presents crunchiness due to the relatively high particle size of the starting preparation.

Preparation with Agar as the Structure Molecule

[0062] The preparation is made by mixing the following ingredients: [0063] 200 g of crushed groundnut cake, such that the particle size is less than 4 mm; [0064] 240 g water; [0065] 2 g powdered agar or 0.45% total weight of the mixture.

[0066] The preparation is then placed in a chamber and subjected to a pressure of 18 bar of dinitrogen oxide. The pressure is maintained for 10 minutes, then the product is extruded into cubic molds (H×L×W=50×50×50 mm), at atmospheric pressure, such that they are filled ⅔ of their volume. The molds are then placed in a convection oven for 7 minutes at 150° C.

[0067] The product obtained is then unmolded and presents an average apparent density of 0.385 g/cm.sup.3 and a soft mouthfeel, similar to that of the soft inner part of white bread. However, it presents crunchiness due to the relatively high particle size of the starting preparation.

Example 2: Formulation from Groundnut Cakes Resulting in a Non-Compliant Product

Preparation According to Patent FR2360264 (Incorporating Beaten Egg White)

[0068] The preparation is made by mixing the following ingredients: [0069] 200 g of crushed groundnut cake, such that the particle size is less than 4 mm; [0070] 280 g water.

[0071] A relatively fluid paste is thus obtained. Separately, 65 g of liquid egg white is beaten until firm. The egg whites are then incorporated into the previously-obtained paste, heated to 94° C., such that the egg whites are cooked during the incorporation. Once a homogeneous preparation is obtained, the preparation is distributed into cubic molds (H×L×W=50×50×50 mm).

[0072] The product obtained is then unmolded and presents an average apparent density of 0.933 g/cm.sup.3. The texture is spongy rather than soft. It is more compact and heavier than products obtained according to the method of the invention.

Preparation without Pressurization

[0073] The preparation is made by mixing the following ingredients: [0074] 200 g of crushed groundnut cake, such that the particle size is less than 4 mm; [0075] 280 g water; [0076] 15 g powdered egg white or 3.125% total weight of the mixture.

[0077] The preparation is distributed into cubic molds (H×L×W=50×50×50 mm), at atmospheric pressure, such that they are filled ⅔ of their volume. The molds are then subjected to a 750-W microwave beam for 40 seconds.

[0078] The product obtained is then unmolded and presents an average apparent density of 0.853 g/cm3 and a mouthfeel similar to that of a very gelled custard.

Preparation with Pressurization of 2 Bar

[0079] The preparation is made by mixing the following ingredients: [0080] 200 g of crushed groundnut cake, such that the particle size is less than 4 mm; [0081] 280 g water; [0082] 15 g powdered egg white or 3.125% total weight of the mixture.

[0083] The preparation is then placed in a chamber and subjected to a pressure of 2 bar of nitrogen. The pressure is maintained for 10 minutes, then the product is extruded into cubic molds (H×L×W=50×50×50 mm), at atmospheric pressure, such that they are filled ⅔ of their volume. The molds are then subjected to a 900-W microwave beam for 30 seconds.

[0084] The product obtained is then unmolded and presents an average apparent density of 0.733 g/cm3 and a mouthfeel similar to that of gelled custard.

Preparation with Pressurization of 4 Bar

[0085] The preparation is made by mixing the following ingredients: [0086] 200 g of crushed groundnut cake, such that the particle size is less than 4 mm; [0087] 280 g water; [0088] 15 g powdered egg white or 3.125% total weight of the mixture.

[0089] The preparation is then placed in a chamber and subjected to a pressure of 4 bar of nitrogen. The pressure is maintained for 10 minutes, then the product is extruded into cubic molds (H×L×W=50×50×50 mm), at atmospheric pressure, such that they are filled ⅔ of their volume. The molds are then subjected to a 900-W microwave beam for 30 seconds.

[0090] The product obtained is then unmolded and presents an average apparent density of 0.654 g/cm3 and a mouthfeel similar to that of gelled custard.

Example 3: Formulation from Mangos Resulting in a Product According to the Invention

[0091] The preparation is made by mixing the following ingredients: [0092] 200 g puréed mangos; [0093] 100 g sugar; [0094] 1 g pectin, or 0.333% total weight of the mixture.

[0095] The preparation is then placed in a chamber and subjected to a pressure of 12 bar of carbon dioxide. The pressure is maintained for 10 minutes, then the product is extruded into cubic molds (H×L×W=50×50×50 mm), at atmospheric pressure, such that they are filled ⅔ of their volume. The molds are then placed in a convection oven for 10 minutes at 150° C.

[0096] The product obtained is then unmolded and presents an average apparent density of 0.394 g/cm3. It is crunchy due to the relatively high particle size of the starting preparation.

Example 4: Formulation from Beets Resulting in a Product According to the Invention

[0097] The preparation is made by mixing the following ingredients: [0098] 200 g puréed red beets; [0099] 5 g water; [0100] 2 g of a mixture of four vegetable oils; [0101] 1 g fine salt; [0102] 0.5 g gellan, or 0.239% total weight of the mixture.

[0103] The preparation is blended in a mixer before being placed in a chamber and subjected to a pressure of 18 bar of nitrogen. The pressure is maintained for 10 minutes, then the product is extruded into cubic molds (H×L×W=50×50×50 mm), at atmospheric pressure, such that they are filled ⅔ of their volume. The molds are then subjected to a 750-W microwave beam for 40 seconds.

[0104] The product obtained is then unmolded and presents an average apparent density of 0.310 g/cm3 and a soft and very melt-in-the-mouth mouthfeel. The texture is comparable to that of the soft inner part of bread.

Example 5: Formulation from Sweet Potatoes Resulting in a Product According to the Invention

[0105] The preparation is made by mixing the following ingredients: [0106] 200 g sweet potatoes; [0107] 100 g water; [0108] 10 g sugar; [0109] 2 g agar, or 0.637% total weight of the mixture; [0110] 2 g carob gum, or 0.637% total weight of the mixture.

[0111] The preparation is then placed in a chamber and subjected to a pressure of 18 bar of nitrogen. The pressure is maintained for 10 minutes, then the product is extruded into cubic molds (H×L×W=50×50×50 mm), at atmospheric pressure, such that they are filled ⅔ of their volume. The molds are then placed in a convection oven for 5 minutes at 150° C.

[0112] The product obtained is then unmolded and presents an average apparent density of 0.388 g/cm3 and a soft and very melt-in-the-mouth mouthfeel. The texture is comparable to that of the soft inner part of bread.

Example 6: Formulation from Overripe Bananas Resulting in a Product According to the Invention

[0113] The preparation is made by mixing the following ingredients: [0114] 500 g mashed overripe bananas; [0115] 180 g water; [0116] 80 g finely-ground almond meal; [0117] 15 g powdered egg white or 1.94% total weight of the mixture.

[0118] The preparation is then placed in a chamber and subjected to a pressure of 18 bar of dinitrogen oxide. The pressure is maintained for 10 minutes, then the product is extruded into cubic molds (H×L×W=50×50×50 mm), at atmospheric pressure, such that they are filled ⅔ of their volume. The molds are then subjected to a 800-W microwave beam for 30 seconds.

[0119] The product obtained is then unmolded and presents an average apparent density of 0.330 g/cm3 and a soft and very melt-in-the-mouth mouthfeel.

[0120] The product can also be dried in a convection oven at 60° C. for 1 hour. The product then loses its soft character to become slightly crunchy.

Example 7: Formulation from Caramelized Potato Peels Resulting in a Product According to the Invention

[0121] The preparation is made by mixing the following ingredients: [0122] 215 g organic potato peels, caramelized in a pan with 10 g sugar and 5 g unsalted butter; [0123] 120 g water; [0124] 10 g powdered white almonds; [0125] 15 g superfine brown sugar; [0126] 18 g powdered egg white or 4.158% total weight of the mixture.

[0127] The preparation is finely mixed so as to obtain a homogeneous paste with no visible bits. The preparation is then placed in a chamber and subjected to a pressure of 18 bar of dinitrogen oxide. The pressure is maintained for 10 minutes, then the product is extruded into cubic molds (H×L×W=50×50×50 mm), at atmospheric pressure, such that they are filled ⅔ of their volume. The molds are then subjected to a 750-W microwave beam for 20 seconds.

[0128] The product obtained is then unmolded and presents an average apparent density of 0.325 g/cm3 and a soft and very melt-in-the-mouth mouthfeel. There is a definite taste of caramelized potatoes.

[0129] The product can also be dried in a convection oven at 60° C. for 1 hour. The product then loses its soft character to become slightly crunchy.

Example 8: Formulation from Raw Peas Resulting in a Product According to the Invention

[0130] The preparation is made by mixing the following ingredients: [0131] 170 g of raw peas; [0132] 15 g cooked caramelized onions; [0133] 180 g water; [0134] 2 g white superfine sugar; [0135] 2 g sunflower oil; [0136] 0.5 g salt; [0137] 0.2 g pepper; [0138] 8 g powdered egg white or 2.12% total weight of the mixture.

[0139] The preparation is finely mixed so as to obtain a homogeneous paste with no visible bits. The preparation is then placed in a chamber and subjected to a pressure of 18 bar of dinitrogen oxide. The pressure is maintained for 10 minutes, then the product is extruded into cubic molds (H×L×W=50×50×50 mm), at atmospheric pressure, such that they are filled ⅔ of their volume. The molds are then subjected to a 900-W microwave beam for 25 seconds.

[0140] The product obtained is then unmolded and presents an average apparent density of 0.340 g/cm3 and a soft mouthfeel. The product has a strong raw pea flavor.

[0141] The product can also be dried in a convection oven at 60° C. for 1 hour. The product then loses its soft character to become slightly crunchy.

Example 9: Formulation from Beef Stew Resulting in a Product According to the Invention

[0142] The following ingredients are mixed in a pan: [0143] 200 g beef; [0144] 250 g red wine; [0145] 2 bay leaves; [0146] 2 sprigs of thyme; [0147] 1 sprig of rosemary; [0148] 1 shallot; [0149] 1 garlic clove; [0150] 1 carrot; [0151] 4 g sunflower oil; [0152] 0.5 g salt; [0153] 0.2 g pepper;

[0154] The preparation is reduced over a low heat, before being roughly mixed so as to grind the meat to obtain a homogeneous paste with a slightly fibrous texture. 15 g powdered egg white or 5.74% total weight of the mixture is then added. The preparation is then placed in a chamber and subjected to a pressure of 10 bar of dinitrogen oxide. The pressure is maintained for 10 minutes, then the product is extruded into cubic molds (H×L×W=50×50×50 mm), at atmospheric pressure, such that they are filled ⅔ of their volume. The molds are then subjected to a 750-W microwave beam for 30 seconds.

[0155] The product obtained is then unmolded and presents an average apparent density of 0.330 g/cm3. The meat fibers are still present and introduce consistency to the soft texture of the mixture.

[0156] The product can also be dried in a convection oven at 60° C. for 1 hour. The product then loses its soft character to become slightly crunchy.

Example 10: Formulation from Scallop Beards Resulting in a Product According to the Invention

[0157] The following ingredients are mixed in a pan: [0158] 486 g cleaned scallop beards; [0159] 15 g unsalted butter.

[0160] The preparation is reduced over a low heat. 125 g cooked beards are removed, to which the following products are added: [0161] 175 g water used for deglazing the pan; [0162] 55 g semi-skimmed milk; [0163] 0.5 g salt; [0164] 12 g powdered egg white or 3.27% total weight of the mixture.

[0165] The preparation is finely mixed so as to obtain a homogeneous paste with no visible bits. The preparation is then placed in a chamber and subjected to a pressure of 6 bar of carbon dioxide. The pressure is maintained for 10 minutes, then the product is extruded into cubic molds (H×L×W=50×50×50 mm), at atmospheric pressure, such that they are filled ⅔ of their volume. The molds are then subjected to a 750-W microwave beam for 30 seconds.

[0166] The product obtained is then unmolded and presents an average apparent density of 0.342 g/cm3 and a soft and very melt-in-the-mouth mouthfeel. The cooked scallop beard brings crunchiness to the preparation, discovered when tasting.

[0167] The product can also be dried in a convection oven at 60° C. for 1 hour. The product then loses its soft character to become slightly crunchy.

Example 11: Formulation from Button Mushrooms Resulting in a Product According to the Invention

[0168] The following ingredients are mixed in a pan: [0169] 280 g sliced button mushrooms; [0170] 5 g garlic; [0171] 2 g olive oil.

[0172] The preparation is reduced over a low heat. 180 g cooked mushrooms are removed, to which the following products are added: [0173] 190 g water used for deglazing the pan; [0174] 2 g olive oil; [0175] 0.3 g salt; [0176] 0.1 g parsley; [0177] 12 g powdered egg white or 3.12% total weight of the mixture.

[0178] The preparation is finely mixed so as to obtain a homogeneous paste with no visible bits. The preparation is then placed in a chamber and subjected to a pressure of 18 bar of dinitrogen oxide. The pressure is maintained for 10 minutes, then the product is extruded into cubic molds (H×L×W=50×50×50 mm), at atmospheric pressure, such that they are filled ⅔ of their volume. The molds are then subjected to a 750-W microwave beam for 30 seconds.

[0179] The product obtained is then unmolded and presents an average apparent density of 0.325 g/cm3 and a soft and very melt-in-the-mouth mouthfeel.

[0180] The product can also be dried in a convection oven at 60° C. for 1 hour. The product then loses its soft character to become slightly crunchy.

[0181] The examples above are not intended to be exhaustive and intend to show the scope of the field of application of the method according to the invention. In fact, the invention deals with typologies of raw materials and quite varied preparations. In particular, very good products, in regards to both their shape and their organoleptic properties, are obtained from food processing co-products or “waste,” such as, for example, cakes from oil extraction and overripe fruits and vegetables. All the products obtained present a density of less than 0.4 g/cm3, which gives them a very light and melt-in-the-mouth texture.