BR102019001298A2 - ELABORATION AND PROCESSING OF FUNCTIONAL YOGHURT ICE CREAM - Google Patents
ELABORATION AND PROCESSING OF FUNCTIONAL YOGHURT ICE CREAM Download PDFInfo
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- ice cream
- yogurt ice
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G9/363—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/135—Bacteria or derivatives thereof, e.g. probiotics
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/20—Reducing nutritive value; Dietetic products with reduced nutritive value
- A23L33/21—Addition of substantially indigestible substances, e.g. dietary fibres
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Confectionery (AREA)
- Dairy Products (AREA)
Abstract
elaboração e processamento de sorvete de iogurte funcional a presente invenção refere-se à elaboração de “sorvete de iogurte”, produzido a partir de leite de cabra, exercendo efeito funcional através da adição de culturas lácticas (starter e l. paracasei) e fibra prebiótica (oligofrutose), saborizado com geleia do fruto in natura do maracujá. o sorvete de iogurte de leite caprino com potencial probiótico, prebiótico e simbiótico apresentam características como alto valor nutritivo, textura uniforme e excelente sabor; além disso, estas características sensoriais são similares aos produtos já comercializados. a não adição de compostos sintéticos como conservantes, aromatizantes e essências é um diferencial na sua formulação, atendendo a necessidade de consumidores que buscam cada vez mais por alimentos naturais. importa ressaltar, que a metodologia de preparo pode ser facilmente executada, além de possuir baixo custo, sendo um potencial para os pequenos agricultores no que diz respeito à geração de renda, expansão do agronegócio local e minimização da insegurança alimentar. não há na literatura relatos do uso de l. paracasei em sorvete de iogurte. no entanto, a utilização deste probiótico foi comprovadamenteo benéfica quando adicionado em iogurtes e outros derivados lácteos, por apresentar características especiais.elaboration and processing of functional yogurt ice cream the present invention refers to the elaboration of “yogurt ice cream”, produced from goat's milk, exercising a functional effect through the addition of lactic cultures (starter and l. paracasei) and prebiotic fiber (oligofructose), flavored with fresh fruit jelly of passion fruit. goat's milk yogurt ice cream with probiotic, prebiotic and symbiotic potential have characteristics such as high nutritional value, uniform texture and excellent flavor; in addition, these sensory characteristics are similar to products already commercialized. the non-addition of synthetic compounds such as preservatives, flavorings and essences is a differential in its formulation, meeting the need of consumers who are increasingly looking for natural foods. it is important to emphasize that the preparation methodology can be easily executed, in addition to having low cost, being a potential for small farmers in terms of income generation, expansion of local agribusiness and minimization of food insecurity. there are no reports in the literature on the use of l. paracasei in yogurt ice cream. however, the use of this probiotic has been proven to be beneficial when added to yogurts and other dairy products, as it has special characteristics.
Description
[001] O sorvete de iogurte é um produto oriundo do leite de cabra, obtido de cabras da raça Toggenburg, não se restringindo apenas a essa raça. Na fabricação são adicionados a cultura starter padrão (Streptococcus salivarius subsp. thermophilus e Lactobacillus delbrueckii subsp. bulgaricus,) em co-cultura com o micro-organismo probiótico Lactobacillus casei subsp. paracasei, bem como a fibra prebiótica oligofrutose, isolados ou associados, além da adição de geleia de maracujá e demais ingredientes. No que diz respeito à elaboração e processamento da invenção infere-se como pontos positivos a facilidade de preparo, baixo custo e boa aceitação sensorial, bem como longa vida de prateleira, redução da contaminação microbiana e permanência da viabilidade do micro-organismo probiótico, após longo período de armazenamento congelado. Esta invenção caracteriza-se por ser um produto do setor técnico de alimentos, com destaque para tecnologia de leite e derivados, processo de conservação e garantia da segurança alimentar, além de possuir características sensoriais, como sabor, textura e aroma agradáveis, proporcionadas pela fermentação do iogurte e posterior elaboração do sorvete.[001] Yogurt ice cream is a product derived from goat's milk, obtained from Toggenburg goats, and is not restricted to that breed alone. During manufacture, the standard starter culture (Streptococcus salivarius subsp. Thermophilus and Lactobacillus delbrueckii subsp. Bulgaricus,) is added in co-culture with the probiotic microorganism Lactobacillus casei subsp. paracasei, as well as prebiotic fiber oligofructose, isolated or associated, in addition to the addition of passion fruit jelly and other ingredients. With regard to the elaboration and processing of the invention, the positive points are the ease of preparation, low cost and good sensory acceptance, as well as long shelf life, reduction of microbial contamination and permanence of the viability of the probiotic microorganism, after long period of frozen storage. This invention is characterized by being a product of the technical food sector, with emphasis on milk and dairy products technology, preservation process and guarantee of food safety, in addition to having sensory characteristics, such as pleasant taste, texture and aroma, provided by fermentation. of yogurt and subsequent elaboration of ice cream.
[002] No corrente estado da técnica, observam-se alguns produtos e processos que apresentam características semelhantes ao da invenção em questão; porém, os achados possuem aditivos, a exemplo dos conservantes, aromatizantes e essências como ingredientes. Outrossim, as invenções antecedentes não possuem propriedades funcionais capazes de melhorar o trânsito intestinal, repor a microbiota intestinal, nem tampouco apresentam uma reduzida alergenicidade como a invenção em questão, considerando que nesta se faz uso do leite de cabra, simultaneamente com o uso de probiótico e prebiótico.[002] In the current state of the art, there are some products and processes that have characteristics similar to the invention in question; however, the findings have additives, such as preservatives, flavorings and essences as ingredients. Furthermore, the previous inventions do not have functional properties capable of improving intestinal transit, replenishing the intestinal microbiota, nor do they present a reduced allergenicity as the invention in question, considering that this one uses goat's milk, simultaneously with the use of probiotic and prebiotic.
[003] Até o momento não há deposito de patentes sobre o uso de L. casei subsp. paracasei e oligofrutose em sorvete de iogurte. No entanto, a utilização deste probiótico e prebiotico foram comprovadamente benéficos quando adicionados em iogurtes e outros derivados lácteos. A seguir, estão listados algumas patentes e artigos que apresentam produtos similares ao proposto neste documento.[003] So far there are no patents deposit on the use of L. casei subsp. paracasei and oligofructose in yogurt ice cream. However, the use of this probiotic and prebiotic has been proven beneficial when added to yogurts and other dairy products. The following are some patents and articles that present products similar to the one proposed in this document.
[004] A patente BR 10 2014 024495 6 A2 intitulada "sorvete de iogurte caprino simbiótico" de 17 de Maio de 2016, refere-se a um sorvete de iogurte caprino simbiótico utilizando-se de bactérias láticas probióticas (Lactobacillus acidophilus e Bifidobacterium lactis, não restringindo-se a essas cepas) e ingrediente prebiótico (mel, inulina ou frutooligossacarídeo). Todavia, esta não é adicionada do probiótico L. paracasei, além disso, não se utilizou aroma artificial de frutas e gordura vegetal hidrogenada, o que difere da referida patente, uma vez que no sorvete de iogurte funcional usou-se a geleia de maracujá sem corantes ou conservantes para conferir sabor e aroma ao produto.[004] The patent BR 10 2014 024495 6 A2 entitled "symbiotic goat yogurt ice cream" of 17 May 2016, refers to a symbiotic goat yogurt ice cream using probiotic lactic bacteria (Lactobacillus acidophilus and Bifidobacterium lactis, not restricted to these strains) and prebiotic ingredient (honey, inulin or fructooligosaccharide). However, it is not added with the probiotic L. paracasei, in addition, artificial fruit flavoring and hydrogenated vegetable fat were not used, which differs from the aforementioned patent, since in the functional yogurt ice cream the passion fruit jelly was used without dyes or preservatives to add flavor and aroma to the product.
[005] A patente BR 2007/PI0600148 3A intitulada "Processo de produção de sorvete cremoso de frutas" de 23 de Outubro de 2007, refere-se à fabricação de um creme do tipo sorvete a base de frutas. O processo, no entanto, não utiliza Iogurte na sua fabricação, além de não possuir ingredientes funcionais como o probiótico e prebiótico usados no sorvete de iogurte funcional.[005] The patent BR 2007 / PI0600148 3A entitled "Process of production of creamy fruit ice cream" of October 23, 2007, refers to the manufacture of a fruit-type ice cream. The process, however, does not use yogurt in its manufacture, in addition to not having functional ingredients like the probiotic and prebiotic used in functional yogurt ice cream.
[006] A patente PI 0403377-9 A2 intitulada "Processo para obtenção de sorvete de iogurte natural" de 28 de Março de 2006, refere-se a uma solução com características de consistência e sabor especiais para iguarias do tipo sorvete. Esta patente difere do produto proposto pelas seguintes questões: não possui a funcionalidade do leite caprino, além de não ser adicionado da cultura probiótica e fibra prebiótica.[006] The patent PI 0403377-9 A2 entitled "Process for obtaining natural yogurt ice cream" of 28 March 2006, refers to a solution with special consistency and flavor characteristics for ice cream delicacies. This patent differs from the product proposed by the following questions: it does not have the functionality of goat milk, in addition to not being added to the probiotic culture and prebiotic fiber.
[007] A invenção PI 0403378-7 A2 intitulada "Processo para obtenção de sorvete de iogurte dietético" de 01 de Agosto de 2006, refere-se a uma solução com características de consistência, sabor especiais e baixo valor calórico para iguarias do tipo sorvete. No entanto, mesmo o processo sendo de um sorvete de iogurte, o iogurte utilizado não foi fermentado a partir da cultura starter e não possui os benefícios funcionais do leite caprino, bem como do L. casei subsp. paracasei e oligofrutose.[007] The invention PI 0403378-7 A2 entitled "Process for obtaining dietary yogurt ice cream" from 01 August 2006, refers to a solution with characteristics of consistency, special flavor and low caloric value for ice cream delicacies . However, even though the process is a yogurt ice cream, the yogurt used was not fermented from the starter culture and does not have the functional benefits of goat milk, as well as L. casei subsp. paracasei and oligofructose.
[008] GONCALVES, Alex Augusto; EBERLE, Ivana Rigotto. Sorvete de iogurte com bactérias probióticas. Alimentos e Nutrição Araraquara, v. 19, n. 3, p. 291-297, 2009. Refere-se ao desenvolvimento de um sorvete de iogurte funcional, fermentado com Bifidobacterium (cultura probiótica) e acrescido de inulina (prebiótico). Este produto difere do sorvete de iogurte proposto pelas seguintes questões: não utilizou o leite caprino como matriz do produto, o que confere maior funcionalidade e baixa alergenicidade, o probiótico e prebiótico utilizados não foram o L. paracasei e a oligofrutose, respectivamente, além da utilização de gordura vegetal hidrogenada e corante[008] GONCALVES, Alex Augusto; EBERLE, Ivana Rigotto. Yogurt ice cream with probiotic bacteria. Food and Nutrition Araraquara, v. 19, n. 3, p. 291-297, 2009. Refers to the development of a functional yogurt ice cream, fermented with Bifidobacterium (probiotic culture) and added with inulin (prebiotic). This product differs from the yogurt ice cream proposed by the following questions: it did not use goat milk as a product matrix, which gives greater functionality and low allergenicity, the probiotic and prebiotic used were not L. paracasei and oligofructose, respectively, in addition to use of hydrogenated vegetable fat and dye
[009] ALVES, Larissa de Lima et al. Aceitação sensorial e caracterização de sorvete de iogurte de leite de cabra com adição de cultura probiótica e prebiótico. Ciência Rural, v. 39, n. 9, 2009. Refere-se a um sorvete de iogurte elaborado a partir de iogurte de leite de cabra acrescido de 1% de prebiótico (inulina), 0,25% de cultura starter (Streptococcus thermophilus e Lactobacillus bulgaricus) e 0,25% de cultura probiótica (Bifidobacterium animalis e Lactobacillus acidophilus). No entanto, este produto difere do sorvete de iogurte funcional no que diz respeito ao probiótico e prebiótico utilizados, bem como ao uso de aroma de morango, tendo em vista que o sorvete de iogurte funcional é um produto isento de aromas, conservantes e essências artificiais.[009] ALVES, Larissa de Lima et al. Sensory acceptance and characterization of goat's milk yogurt ice cream with addition of probiotic and prebiotic culture. Rural Science, v. 39, n. 9, 2009. Refers to a yogurt ice cream made from goat's milk yogurt plus 1% prebiotic (inulin), 0.25% starter culture (Streptococcus thermophilus and Lactobacillus bulgaricus) and 0.25% probiotic culture (Bifidobacterium animalis and Lactobacillus acidophilus). However, this product differs from functional yogurt ice cream with regard to the probiotic and prebiotic used, as well as the use of strawberry flavor, considering that functional yogurt ice cream is a product free of aromas, preservatives and artificial essences. .
[010] A invenção aqui descrita permite superar os limites citados do estado da técnica explicito acima, sendo o processo de elaboração de sorvete de iogurte funcional, de um modo geral, uma alternativa empregada para expansão da produção de derivados lácteos caprinos, de forma que este produto é capaz de fornecer benefícios a saúde do consumidor, uma vez que consegue agregar a funcionalidade das bactérias probióticas e fibra prebiótica, isoladas e associadas, além de ser um produto de baixa alergenicidade, e consistindo em uma alternativa viável para contornar um dos pontos fracos da comercialização dos derivados lácteos caprinos, que são o sabor e odor característico do leite.[010] The invention described here allows to overcome the limits cited in the state of the art explicit above, and the process of making functional yogurt ice cream, in general, is an alternative used to expand the production of goat dairy products, so that this product is capable of providing consumer health benefits, since it can add the functionality of probiotic bacteria and prebiotic fiber, isolated and associated, in addition to being a low allergenic product, and consisting of a viable alternative to circumvent one of the points weaknesses in the commercialization of goat dairy products, which are the characteristic flavor and odor of milk.
[011] A presente invenção difere de todos os produtos citados anteriormente pelo fato de ser elaborado a partir de leite caprino e ser adicionados de cultura starter, Lactobacillus casei subsp. paracasei e oligofrutose, isentos de conservantes e outros compostos como aromatizantes e essências, além de seguir as recomendações preconizadas pela a legislação vigente para este tipo de produto.[011] The present invention differs from all the products mentioned above in that it is made from goat's milk and added with starter culture, Lactobacillus casei subsp. paracasei and oligofructose, free of preservatives and other compounds such as flavorings and essences, in addition to following the recommendations recommended by current legislation for this type of product.
[012] A invenção poderá ser melhor compreendida através da seguinte descrição detalhada, em consonância com a figura em anexo, onde:[012] The invention can be better understood through the following detailed description, in line with the attached figure, where:
[013] A FIGURA 1 representa o fluxograma geral do processo de elaboração do sorvete de iogurte funcional.[013] FIGURE 1 represents the general flowchart of the functional yogurt ice cream production process.
[014] Para a elaboração do produto utilizaram-se os seguintes ingredientes: leite de cabra in natura, açúcar, mel, liga neutra, emulsificante, creme de leite, geleia do fruto do maracujá in natura, as culturas starter (Streptococcus salivarius subsp. thermophilus e Lactobacillus delbrueckii subsp. bulgaricus) e probiótica (L. casei subsp. paracasei), e a fibra prebiótica oligofrutose. Utilizaram-se ainda embalagens apropriadas para seu acondicionamento e, por fim, após o processamento o mesmo foi armazenado sob temperatura de congelamento.[014] For the preparation of the product, the following ingredients were used: fresh goat milk, sugar, honey, neutral alloy, emulsifier, sour cream, fresh fruit maracuja jelly, starter cultures (Streptococcus salivarius subsp. thermophilus and Lactobacillus delbrueckii subsp. bulgaricus) and probiotic (L. casei subsp. paracasei), and the prebiotic fiber oligofructose. Appropriate packaging was also used for its packaging and, finally, after processing it was stored under freezing temperature.
[015] Procedeu-se primeiramente a obtenção do leite de cabra de um pequeno produtor da cidade de Nova Floresta/PB onde o mesmo foi transportado em recipientes isotérmicos e em seguida, foi levado até o Laboratório de Tecnologia de Alimentos da Universidade Federal de Campina Grande, Campus Cuité. Já no laboratório, o leite de cabra foi submetido à pasteurização a uma temperatura de 65 °C por 30 minutos. Em seguida, o leite foi resfriado até atingir uma temperatura de 37 °C, logo após, adicionou-se 10% de açúcar ao leite, que em seguida foi novamente levado a um tratamento térmico durante 10 minutos a 90 °C, depois o leite foi novamente resfriado até atingir uma temperatura de 45 °C para adição das culturas láticas e fibra prebiótica, sendo 0,4 g da cultura starter, 0,1 g do L. paracasei e 3,4 g da oligofrutose. Após adição das culturas láticas e fibra prebiótica, o leite foi levado ao banho-maria a uma temperatura de 45 °C, durante 4 horas, para ocorrer a fermentação do leite formando o iogurte, o qual, posteriormente, foi levado a refrigeração por 24 horas, para realização da quebra do coágulo e homogeneização. Em seguida, adicionaram-se os seguintes ingredientes: mel (7%), liga neutra (1%), emulsificante (1,3%), creme de leite (3%) e geleia de maracujá (20%). Após a adição dos ingredientes a mistura foi homogeneizada com o auxílio de uma batedeira por 5 minutos e levado a refrigeração a uma temperatura de -18 °C por 10 minutos, e, depois, -6 °C, por mais 30 minutos. Logo após, o sorvete de iogurte foi novamente homogeneizado, durante 15 minutos na batedeira e, por fim, o sorvete foi envasado em recipiente plástico estéril, lacrado e armazenado a uma temperatura de -18 °C.[015] First, goat's milk was obtained from a small producer in the city of Nova Floresta / PB, where it was transported in isothermal containers and then it was taken to the Food Technology Laboratory of the Federal University of Campina Grande, Campus Cuité. In the laboratory, goat's milk was subjected to pasteurization at a temperature of 65 ° C for 30 minutes. Then, the milk was cooled to a temperature of 37 ° C, immediately afterwards, 10% sugar was added to the milk, which was then taken to a heat treatment for 10 minutes at 90 ° C, then the milk it was cooled again until it reached a temperature of 45 ° C for the addition of lactic cultures and prebiotic fiber, with 0.4 g of starter culture, 0.1 g of L. paracasei and 3.4 g of oligofructose. After adding the lactic cultures and prebiotic fiber, the milk was taken to the water bath at a temperature of 45 ° C, for 4 hours, to occur the fermentation of the milk forming the yogurt, which, subsequently, was refrigerated for 24 hours. hours, to perform the clot break and homogenization. Then, the following ingredients were added: honey (7%), neutral alloy (1%), emulsifier (1.3%), sour cream (3%) and passion fruit jelly (20%). After adding the ingredients, the mixture was homogenized with the aid of an electric mixer for 5 minutes and refrigerated at a temperature of -18 ° C for 10 minutes, and then -6 ° C for another 30 minutes. Soon after, the yogurt ice cream was homogenized again, for 15 minutes in an electric mixer and, finally, the ice cream was packaged in a sterile plastic container, sealed and stored at -18 ° C.
Claims (15)
- 1) Obtenção do leite de cabra in natura
- 2) Pasteurização (65 °C/30 min)
- 3) Resfriamento (37 °C)
- 4) Adição de açúcar (10%)
- 5) Tratamento térmico (90 °C/10 min)
- 6) Resfriamento (45 °C)
- 7) Adição das culturas de acordo com os tratamentos
- 8) Fermentação (45 °C/4-6 horas)
- 9) Quebra do coágulo e homogeneização
- 10) Adição dos ingredientes
- 11) Homogeneização (5 min na batedeira)
- 12) Refrigeração (-18 °C/10 min e - 6 °C/30 min)
- 13) Homogeneização (15 min na batedeira)
- 14) Envase e armazenamento (-18 °C)
- 1) Obtaining fresh goat's milk
- 2) Pasteurization (65 ° C / 30 min)
- 3) Cooling (37 ° C)
- 4) Addition of sugar (10%)
- 5) Heat treatment (90 ° C / 10 min)
- 6) Cooling (45 ° C)
- 7) Addition of cultures according to treatments
- 8) Fermentation (45 ° C / 4-6 hours)
- 9) Clot break and homogenization
- 10) Addition of ingredients
- 11) Homogenization (5 min in the mixer)
- 12) Refrigeration (-18 ° C / 10 min and - 6 ° C / 30 min)
- 13) Homogenization (15 min in the mixer)
- 14) Filling and storage (-18 ° C)
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