JP2005304389A - ペ−スト状食品 - Google Patents
ペ−スト状食品 Download PDFInfo
- Publication number
- JP2005304389A JP2005304389A JP2004126301A JP2004126301A JP2005304389A JP 2005304389 A JP2005304389 A JP 2005304389A JP 2004126301 A JP2004126301 A JP 2004126301A JP 2004126301 A JP2004126301 A JP 2004126301A JP 2005304389 A JP2005304389 A JP 2005304389A
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- Prior art keywords
- starch
- parts
- pasty food
- treated
- starches
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
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- 235000013305 food Nutrition 0.000 title claims abstract description 28
- 235000011837 pasties Nutrition 0.000 title claims abstract description 22
- 229920002472 Starch Polymers 0.000 claims abstract description 92
- 235000019698 starch Nutrition 0.000 claims abstract description 87
- 239000008107 starch Substances 0.000 claims abstract description 71
- 229940100486 rice starch Drugs 0.000 claims abstract description 14
- 235000013339 cereals Nutrition 0.000 claims abstract description 11
- 239000005708 Sodium hypochlorite Substances 0.000 claims abstract description 10
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims abstract description 10
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 21
- QWPPOHNGKGFGJK-UHFFFAOYSA-N hypochlorous acid Chemical compound ClO QWPPOHNGKGFGJK-UHFFFAOYSA-N 0.000 claims description 18
- 239000000126 substance Substances 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- 230000008014 freezing Effects 0.000 abstract description 6
- 238000007710 freezing Methods 0.000 abstract description 6
- 238000002844 melting Methods 0.000 abstract description 4
- 230000008018 melting Effects 0.000 abstract description 4
- 210000003254 palate Anatomy 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 14
- 235000000346 sugar Nutrition 0.000 description 11
- 238000003860 storage Methods 0.000 description 10
- 229920000881 Modified starch Polymers 0.000 description 8
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 8
- 235000019426 modified starch Nutrition 0.000 description 8
- 239000006071 cream Substances 0.000 description 7
- 102000002322 Egg Proteins Human genes 0.000 description 6
- 108010000912 Egg Proteins Proteins 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 230000014759 maintenance of location Effects 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 6
- 235000013310 margarine Nutrition 0.000 description 6
- 239000003264 margarine Substances 0.000 description 6
- 238000005057 refrigeration Methods 0.000 description 6
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 5
- 239000000460 chlorine Substances 0.000 description 5
- 229910052801 chlorine Inorganic materials 0.000 description 5
- 235000013345 egg yolk Nutrition 0.000 description 5
- 210000002969 egg yolk Anatomy 0.000 description 5
- 239000003925 fat Substances 0.000 description 5
- 235000019197 fats Nutrition 0.000 description 5
- 235000013312 flour Nutrition 0.000 description 5
- 235000013336 milk Nutrition 0.000 description 5
- 239000008267 milk Substances 0.000 description 5
- 210000004080 milk Anatomy 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 150000008163 sugars Chemical class 0.000 description 5
- 229940100445 wheat starch Drugs 0.000 description 5
- 229920002261 Corn starch Polymers 0.000 description 4
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- 239000008120 corn starch Substances 0.000 description 4
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- -1 etc. Polymers 0.000 description 4
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- WQYVRQLZKVEZGA-UHFFFAOYSA-N hypochlorite Chemical compound Cl[O-] WQYVRQLZKVEZGA-UHFFFAOYSA-N 0.000 description 4
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- 239000000047 product Substances 0.000 description 4
- 240000003183 Manihot esculenta Species 0.000 description 3
- 235000016735 Manihot esculenta subsp esculenta Nutrition 0.000 description 3
- KWYUFKZDYYNOTN-UHFFFAOYSA-M Potassium hydroxide Chemical compound [OH-].[K+] KWYUFKZDYYNOTN-UHFFFAOYSA-M 0.000 description 3
- 235000004443 Ricinus communis Nutrition 0.000 description 3
- 241000209140 Triticum Species 0.000 description 3
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- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 3
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 2
- 229920000945 Amylopectin Polymers 0.000 description 2
- RTZKZFJDLAIYFH-UHFFFAOYSA-N Diethyl ether Chemical compound CCOCC RTZKZFJDLAIYFH-UHFFFAOYSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 description 2
- 239000004368 Modified starch Substances 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- KFSLWBXXFJQRDL-UHFFFAOYSA-N Peracetic acid Chemical compound CC(=O)OO KFSLWBXXFJQRDL-UHFFFAOYSA-N 0.000 description 2
- QAOWNCQODCNURD-UHFFFAOYSA-N Sulfuric acid Chemical compound OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 2
- 244000299461 Theobroma cacao Species 0.000 description 2
- 244000290333 Vanilla fragrans Species 0.000 description 2
- 235000009499 Vanilla fragrans Nutrition 0.000 description 2
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 2
- 239000003513 alkali Substances 0.000 description 2
- ROOXNKNUYICQNP-UHFFFAOYSA-N ammonium persulfate Chemical compound [NH4+].[NH4+].[O-]S(=O)(=O)OOS([O-])(=O)=O ROOXNKNUYICQNP-UHFFFAOYSA-N 0.000 description 2
- 235000008429 bread Nutrition 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 235000011950 custard Nutrition 0.000 description 2
- 235000013365 dairy product Nutrition 0.000 description 2
- 239000007857 degradation product Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013601 eggs Nutrition 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 150000004665 fatty acids Chemical class 0.000 description 2
- 230000002349 favourable effect Effects 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
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- 230000000704 physical effect Effects 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
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- 239000006188 syrup Substances 0.000 description 2
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- 239000000230 xanthan gum Substances 0.000 description 2
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- 229940082509 xanthan gum Drugs 0.000 description 2
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 229920001817 Agar Polymers 0.000 description 1
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- 244000105624 Arachis hypogaea Species 0.000 description 1
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- 235000018262 Arachis monticola Nutrition 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- BVKZGUZCCUSVTD-UHFFFAOYSA-L Carbonate Chemical compound [O-]C([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-L 0.000 description 1
- 102000011632 Caseins Human genes 0.000 description 1
- 108010076119 Caseins Proteins 0.000 description 1
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 description 1
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 description 1
- 229920001353 Dextrin Polymers 0.000 description 1
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- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerol Natural products OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 240000006394 Sorghum bicolor Species 0.000 description 1
- 235000011684 Sorghum saccharatum Nutrition 0.000 description 1
- 239000004376 Sucralose Substances 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- LSNNMFCWUKXFEE-UHFFFAOYSA-N Sulfurous acid Chemical compound OS(O)=O LSNNMFCWUKXFEE-UHFFFAOYSA-N 0.000 description 1
- 240000004584 Tamarindus indica Species 0.000 description 1
- 235000004298 Tamarindus indica Nutrition 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 description 1
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 description 1
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- 235000014121 butter Nutrition 0.000 description 1
- 239000005018 casein Substances 0.000 description 1
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 1
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- 235000011852 gelatine desserts Nutrition 0.000 description 1
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Landscapes
- Confectionery (AREA)
- Grain Derivatives (AREA)
- Bakery Products And Manufacturing Methods Therefor (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
冷蔵、冷凍での保存性があって、糊感がなくて口溶けが良いという食感に優れ、且つ味、香りの立ちが良いペ−スト状食品を提供すること
【解決手段】
次亜塩素酸ソ−ダ処理もち種澱粉と穀物澱粉類とからなる澱粉質を用いること
【選択図】 なし
Description
澱粉質 7.0 部
砂糖 15.0 部
水あめ 18.0 部
脱脂粉乳 3.0 部
マ−ガリン 20.0 部
乳蛋白(WPC) 0.5 部
クエン酸 0.02部
カラギ−ナン 0.1 部
ソルビン酸 0.1 部
グリセリン脂肪酸エステル 1.0 部
フレ−バ− 適量 部
水 35.28部
《評価基準》
<食感>
◎:澱粉糊様感がなく、口溶けも良好
〇:澱粉糊様感が殆どなく、口溶けも概ね良好
△:澱粉糊様感がややあって、口溶けもやや悪い
×:澱粉糊様感があって、口溶けが悪い
<耐熱、保形性>フラワ−ペ−ストの一定量(約10g)をガラス板上に花模様状に置き、180℃で15分間加熱後の形状変化を観察して評価する。
◎:形状に変化は見られない
〇:形状に殆ど変化は見られない
△:幾分形状に変化が見られる
×:形状に明らかな変化が見られる
<保存性>
◎:10日間冷蔵保存後、離水なく、食感の変化もない
〇:10日間冷蔵保存後、離水なく、食感も殆ど変化ない
△:10日間冷蔵保存後、僅かながら離水する又は多少ボソついた食感になる
×:10日間冷蔵保存後、離水する又はボソついた食感になる
<味、香りの立ち>
◎:味の切れ、フレ−バ−リリ−スとも良好
〇:味の切れ、フレ−バ−リリ−スとも概ね良好
△:味の切れ、フレ−バ−リリ−スがやや悪い
×:味の切れ、フレ−バ−リリ−スが悪い
<配合割合>
試料No.3 3.5部
小麦澱粉 1.5部
砂糖 16.0部
水あめ 10.0部
全脂粉乳 5.0部
マ−ガリン 6.0部
卵黄粉末 8.0部
脂肪酸モノグリセライド 0.1部
カラギ−ナン 0.2部
フレ−バ−、着色料 適量 部
水 49.7部
Claims (3)
- 次亜塩素酸ソ−ダ処理もち種澱粉と穀物澱粉類とからなる澱粉質を用いてなることを特徴とするペ−スト状食品。
- 澱粉質が、次亜塩素酸ソ−ダ処理もち種澱粉60〜85質量%と穀物澱粉類40〜15質量%とからなる請求項1に記載のペ−スト状食品。
- もち種澱粉がもち米澱粉である請求項1又は2に記載のペ−スト状食品。
Priority Applications (1)
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JP2004126301A JP5004041B2 (ja) | 2004-04-22 | 2004-04-22 | ペ−スト状食品 |
Applications Claiming Priority (1)
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JP2004126301A JP5004041B2 (ja) | 2004-04-22 | 2004-04-22 | ペ−スト状食品 |
Publications (2)
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JP2005304389A true JP2005304389A (ja) | 2005-11-04 |
JP5004041B2 JP5004041B2 (ja) | 2012-08-22 |
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JP2004126301A Expired - Fee Related JP5004041B2 (ja) | 2004-04-22 | 2004-04-22 | ペ−スト状食品 |
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Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6322148A (ja) * | 1986-07-14 | 1988-01-29 | Asahi Denka Kogyo Kk | 高粘性フイリングの製造方法 |
JP2001211850A (ja) * | 2000-01-31 | 2001-08-07 | Oriental Yeast Co Ltd | チルドフラワーペースト |
JP2002521530A (ja) * | 1998-07-31 | 2002-07-16 | コオペラチイヴェ・ヴェルコオプ−エン・プロダクチイヴェレニギング−ヴァン−アアルダペルメエル・エン・デリヴァテン・アヴェベ・ビー.エイ. | でんぷんの酸化 |
JP2002209523A (ja) * | 2001-01-17 | 2002-07-30 | Showa Sangyo Co Ltd | フラワーペースト |
-
2004
- 2004-04-22 JP JP2004126301A patent/JP5004041B2/ja not_active Expired - Fee Related
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS6322148A (ja) * | 1986-07-14 | 1988-01-29 | Asahi Denka Kogyo Kk | 高粘性フイリングの製造方法 |
JP2002521530A (ja) * | 1998-07-31 | 2002-07-16 | コオペラチイヴェ・ヴェルコオプ−エン・プロダクチイヴェレニギング−ヴァン−アアルダペルメエル・エン・デリヴァテン・アヴェベ・ビー.エイ. | でんぷんの酸化 |
JP2001211850A (ja) * | 2000-01-31 | 2001-08-07 | Oriental Yeast Co Ltd | チルドフラワーペースト |
JP2002209523A (ja) * | 2001-01-17 | 2002-07-30 | Showa Sangyo Co Ltd | フラワーペースト |
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