JP2015029442A - Method for coloring ham - Google Patents

Abstract

PROBLEM TO BE SOLVED: To provide a method for coloring a ham to be prepared by injection with a red carotenoid dye such as lycopene and canthaxanthin in a crystalline state, allowing for excellent coloring development with a uniform color tone.SOLUTION: In preparation of processed meat products such as a ham, the ham is colored by an injection method for uniformly dispersing liquid materials such as a pickling liquid and a seasoning liquid inside the meat, using a pickling liquid containing a red carotenoid dye such as lycopene and canthaxanthin in a crystalline state and water-soluble polysaccharides (ghatti gum and arabic gum). The red carotenoid dye diluted and dissolved in methanol has a maximal wavelength of 460 nm or longer in the wavelength range of 400 to 550 nm.

Description

  The present invention relates to a method for coloring ham, particularly ham produced by an injection method.

Conventionally, red potato pigment and cochineal pigment have been used for coloring ham.
Cochineal pigments are preferably used because they are acidic reddish orange, neutral red, alkaline reddish purple, resistant to heat, light and fermentation, and particularly stable in the acidic region. However, it is known that when the food to be added contains protein, it is known to turn purple. When color is used to color the food with a cochineal dye, a color stabilizer (Alum, sodium tartrate) is used to prevent discoloration. , Phosphate, etc.) (new edition edible natural pigment).

  In addition to the cochineal pigment, a pigment comprising an anthocyanin-based red natural pigment and a betacyanidine-based red natural pigment (Japanese Patent Publication No. 7-28673), and a residue obtained by removing fruit juice from tomato (Japanese Patent Laid-Open No. 2001-292727) ) Is used to color foods such as hams, but there are problems with the dispersibility of the dyes, and the dyes are discolored over time. It is being considered.

  As a technique using a tomato pigment, for example, in a food and drink containing a crystalline carotenoid pigment and a lipophilic component, a method for suppressing discoloration of the crystalline carotenoid pigment characterized by blending cellulose (Patent Document 1), Mixing a solution dissolved in a polar organic solvent with an aqueous solution in which monosaccharides and / or amino acids are dissolved, and using a dried water-soluble carotenoid composition (Patent Document 2) and a residue obtained by removing fruit juice from tomato as an active ingredient Colorant (characterized in Patent Document 3), a method for producing a stable lycopene pigment station characterized by coexisting terpenes in a solution of lycopene (Patent Document 4), obtained by extraction from palm oil palm An extract containing a palm oil carotene containing a natural pigment such as β-carotene and containing a palm oil carotene-containing food (special Document 5) discloses a naturally-occurring carotenoid pigment (Patent Document 6) that shows an acid value of 10 or less and an acetone-insoluble portion ratio of 5% by weight or less when adjusted to a specific color value. Yes. In these documents, there is a description of coloring livestock meat processed foods such as ham with such pigment preparations, but there is no description focusing on the problem that ham is actually prepared and the color tone becomes uneven there. Not. In addition, it has been regarded as a problem that it cannot be colored in a color tone that is colored with a cochineal pigment.

JP 2010-178655 A JP 2010-105972 A JP 2001-292727 A Japanese Patent Application Laid-Open No. 8-113723 JP-A-6-189711 International Publication Number WO2002 / 102902

  An injection method has been adopted as a technique for uniformly dispersing liquid substances such as pickle liquid and seasoning liquid in the meat when preparing processed meat products such as ham. Specifically, it is performed for the purpose of salting ham and seasoning of grilled pork, but salting in the ham processing process is a basic process, and it has storage and antiseptic effects, coloring of meat, water retention and stickiness It is known to promote various effects such as improvement and flavor improvement by aging of meat.

  Here, as described above, the use of tomato pigments containing lycopene as a main component for coloring ham is an already performed matter. However, there is a problem that occurs when a pickle solution containing a component such as lycopene is injected by an injection method, that is, lycopene contained in the pickle solution injected by injection is not uniformly dispersed in the meat, There is no literature that suggests coloring defects such as unevenness of color and shading, uneven dyeing, discoloration to yellow, and literature that suggests it, and no investigation has been made for any solution Is the current situation.

  The present invention improves the non-uniform dispersion in the ham of a colorant preparation mainly composed of a red carotenoid pigment such as lycopene, which occurs in the ham produced by the injection method as described above. The present invention proposes a method capable of exhibiting the same color tone as that of a color tinted with a cochineal dye.

  The inventor of the present application conducted intensive research to solve the above-mentioned problems, and added a red carotenoid pigment in a crystalline state and an aqueous solution of gum arabic and / or gati gum to the pickle solution and injecting into the ham. As a result, the inventors have obtained the knowledge that ham can be colored in a uniform color and have completed the present invention.

That is, this invention relates to the coloring method of ham which has the following aspects;
Item 1
A method for coloring ham, which comprises using a red carotenoid pigment in a crystalline state and an aqueous solution containing gum arabic and / or gati gum.
Item 2
Item 2. The method for coloring ham according to item 1, wherein a red carotenoid pigment in a crystalline state and an aqueous solution containing gum arabic and / or gati gum are added to the pickle solution.
Item 3
Item 3. The method for coloring ham according to Item 1 or 2, wherein the compounding ratio of the red-based carotenoid pigment in the crystalline state and the aqueous solution containing gum arabic and / or gati gum is 1: 1-30 by weight ratio.
Item 4
Item 4. The method for coloring ham according to Items 1 to 3, wherein a maximum wavelength in a wavelength range of 400 to 550 nm is 460 nm or more when a red carotenoid pigment is diluted and dissolved in methanol.
Item 5
Item 5. The method for coloring ham according to items 1 to 4, wherein the ham is prepared by an injection method.

  According to the coloring method according to the present invention, a yellowish discoloration does not occur without causing a streak-like shading that occurs when coloring with lycopene, which is one of the red carotenoid pigments, without using polysaccharides. It does not occur. In addition, a ham exhibiting the same color tone and color as that colored with a cochineal dye can be prepared. Specifically, even in the case of ham produced by an injection method using a red carotenoid pigment in a crystalline state and a pickle solution containing an aqueous solution of gum arabic and / or gati gum, the pigment is not as in the conventional product. It is possible to color the same color tone as that of a color tinted with a cochineal pigment without causing uneven redness (streak-like shading) generated by coloring only a part of the material without being dispersed. As a result, it is possible to provide a delicious ham similar to that colored with a cochineal pigment.

  The present invention includes an injection treatment in the production process, and can be used as a method for producing ham or the like that is colored using a coloring agent. A pigment preparation containing a red carotenoid pigment is contained in a pickle solution, and an injection treatment is performed. Any manufactured ham or the like can be used as a subject of the present invention without limitation.

  The subject matter of the present invention is meat processed foods such as ham, sausage, bacon, grilled pork, roast beef produced using livestock meat such as cattle and pigs, and fish meat as raw materials, and particularly includes an injection process in the production process. Things can be given. The raw material and the production method of the processed meat food are not particularly limited, and the invention of the present application is simply obtained by adding a red carotenoid pigment and an aqueous solution of gum arabic and / or gati gum to the pickle liquid to be injected, and producing by a conventional method. You can enjoy the effects of

  Examples of the red carotenoid pigment in the crystalline state used in the present invention include lycopene, canthaxanthin, astaxanthin, apocarotenal, capsanthin and the like, preferably lycopene and canthaxanthin. Specifically, the “red system” of such a dye is one whose maximum wavelength in a wavelength range of 400 to 550 nm is 460 nm or more when diluted and dissolved in methanol. Examples of the maximum wavelength of the dye exemplified above include lycopene 470 nm, canthaxanthin 480 nm, astaxanthin 480 nm, apocarotenal 463 nm, and capsanthin 475 nm.

  The coloring method of ham in the present invention is to inject pickle liquid into raw materials such as beef, pork and chicken according to a known method, and then perform tumbling, standing, heating, drying, etc. as necessary. Can be implemented. Crystalline red carotenoid pigments such as lycopene are composed of amino acids, salt, organic acids and salts thereof, sweeteners, acidulants, preservatives, antioxidants, proteins, fragrances, thickeners, stabilizers, etc. What is necessary is just to inject | pour and prepare this pickle liquid in a raw material meat with an injector according to a usual method.

  The pickle liquid is preferably injected at 10 to 200 parts by weight, more preferably 60 to 100 parts by weight, per 100 parts by weight of the raw meat. The additive amount of the red carotenoid pigment in the crystalline state such as lycopene to the pickle solution is 0.01 to 0.5 part (as lycopene content 1%), preferably 0.05 to 100 parts with respect to 100 parts of the pickle solution. Although it is 0.3 parts, the addition amount of the pigment preparation is arbitrarily adjusted as appropriate so that the carotenoid pigment is finally contained in the range of 0.01 to 0.5 parts (with lycopene content of 1%) relative to ham. do it.

  The pigment to be added can be used without limitation as long as it is a pigment preparation mainly composed of a crystalline red carotenoid pigment. For example, it may be formulated with gum arabic or gati gum described below.

  Lycopene, a kind of crystalline red carotenoid pigment that can be used in the present invention, is one of the colorants of existing additives, and is the eighth edition food as the main component of pigment obtained from the fruit of tomato (Lycopersicon esculentum Miller). It is listed in the Official Addendum. Lycopene exhibits a red to pink color and is characterized by a strong redness and vividness compared to other carotenoid pigments. In addition, as the physiological activity on tomatoes in recent years becomes clear, it has been recognized by consumers as a colorant for a healthy image, and is spreading.

  As a general method for producing lycopene, it is known that it can be obtained by extracting from tomato fruit with ethyl acetate or the like and removing the solvent. Since the oleoresin obtained has a tomato-specific odor, it is further refined and deodorized into a formulation. In addition, it is known that lycopene is contained in watermelon, guava, pink grapefruit, etc. in addition to tomato. good. Furthermore, what was synthesize | combined and semi-synthesized by the well-known synthesis technique, what was obtained by microorganisms and fermentation, and also what mixed these suitably can be utilized in this invention.

  Similarly, canthaxanthin, which is a kind of red carotenoid pigment in the crystalline state, is also produced by a known fermentation method or a microorganism culture method described in JP-A-6-237787, Those produced by the strains described in 2003-304875, those derived from other animals and plants, or synthetic products, those obtained by an industrial production method described in Japanese Patent Application Laid-Open No. 2000-351863, etc. Further, any of these appropriately purified or a mixture thereof can be used.

  These crystalline red carotenoid pigments such as lycopene and canthaxanthin are added to the pickle solution in the crystalline state, but they can also be added to the pickle solution in the form of powders prepared in advance with gum arabic or gati gum in a known technique. Good.

  For convenience, lycopene base series from San-Ei Gen FFI Co., Ltd., canthaxanthin preparations and the like can be used. At that time, by making the particle size of lycopene and / or canthaxanthin, which are red carotenoid pigments in the pigment preparation, 0.05 to 1 μm, preferably 0.1 to 0.5 μm, the color development is made more beautiful. Is possible.

  The present invention is characterized in that ham is colored using a pickle solution containing lycopene and / or canthaxanthin, which is the above-described red carotenoid pigment in the crystalline state, and an aqueous solution containing gum arabic and / or gati gum.

  As gum arabic and gati gum, those conventionally used as food additives can be used without limitation. As specific examples, products such as Gum Arabic SD, Super Gum EM10, Bistop D-4023 and Gumgati SD from Saneigen FFI Co., Ltd. can be exemplified.

  There is no particular order or conditions for adding gum arabic and gati gum to the pickle solution. A method of preparing a gum arabic or gati gum aqueous solution by a known method and adding and mixing this and other raw material components in the same manner, or What is necessary is just to prepare by the method of melt | dissolving gum arabic etc. by adding the raw material component containing gum or gati gum to a pickle liquid, and heat-mixing. As described above, before adding gum arabic or gati gum to the pickle solution, it may be powdered with a red carotenoid pigment in a crystalline state in advance by a known technique and then added to the pickle solution.

  Examples of the additive include a range of 1 to 30 parts with respect to 1 part of the red carotenoid pigment such as lycopene. More preferably, it is added in the range of 1 to 30 parts when using gum arabic and 1 to 20 parts when using gati gum. Further, gum arabic and gati gum within the above ranges can be used in combination. If the addition amount is less than this range, the color tone of ham cannot be made uniform, and even if the addition amount is large, an effect beyond a certain level is not expected, rather the ham's texture is affected, or the pickle liquid is affected. This is not preferable because viscosity is generated and workability is lowered.

  In addition to the above components, raw materials and components used in normal ham production, components added to the pickle solution, and the like can be used without limitation within a range not impeding the effects of the present invention.

  This achieves the present invention. By using the present invention, coloring with lycopene alone caused coloring such as blood vessels and yellow discoloration. Coloring ham by adding gum arabic and / or gati gum to the pickle solution. Thus, it is possible to provide a ham that exhibits a color tone and color development equivalent to those of a ham colored with a conventional cochineal pigment and has a uniformly colored appetizing appearance.

  Hereinafter, the contents of the present invention will be specifically described with reference to examples. However, the present invention is not limited by these. Unless otherwise stated, “parts” means parts by weight unless otherwise specified. In the text, “*” means a product of Saneigen FFI Co., Ltd., and “*” means a registered trademark of Saneigen FFI Co., Ltd.

Experimental example 1
Next, a pickle solution was prepared based on the formulation described. The sample (pigment preparation) used is shown in Table 1 separately.

Pickle liquid formulation 1 Mizuame (Hayashibara Corporation Hellodex) 8
2 Dried egg white 4
3 Powdered soy protein 3
4 Whey protein (Mirpro * WG-900 *) 1
5 Casein sodium 1
6 Gelling agent formulation (HM-150 *) 0.8
7 Polymerized phosphate 0.8
8 L-sodium ascorbate (crystal) 0.2
9 Sodium nitrite 0.027
10 Salt 4.3
11 Seasoning (Sunlike * Amino Base NAG *) 0.3
12 Samples (Dye preparation; see Table 1) Predetermined amount
13 cold water predetermined amount
Total 100

<Preparation method of pickle liquid>
1 1-9 of Table 1 was added to cold water, and it stirred for 30 minutes with the Tarbon mixer.
2 Next, 10 to 13 was added to 1 after stirring, and the mixture was stirred for 10 minutes and then cooled to obtain a pickle solution.

<Preparation of pigment preparation>
25 g of crystalline lycopene was added to and mixed with 225 g of ethanol, and pulverized for 3 hours using a wet grinder Dynomill (WA Dynomill RL) to prepare a lycopene crystal pulverized portion. The maximum wavelength of lycopene in the wavelength range of 400 to 550 nm is 470 nm.

Colorant formulation A Lycopene formulation (Example 1 product)
The lycopene crystal pulverized above was added to 650 g of water and 250 g of gum arabic preparation (Super Gum EM10, made by San-Ei Gen FFI Co., Ltd., 100% arabic gum content), heated to 90 ° C. and then cooled. A 100 g portion was added, and the mixture was homogenized with a high pressure homogenizer at a pressure of 350 kg / cm ² to prepare a colorant formulation A. It was 0.45 micrometer when the particle size distribution of the coloring agent formulation A was measured with the laser analysis type particle size distribution analyzer (SALD-2100 Shimadzu Corporation Corp. make). The lycopene content was 1%.

Colorant formulation B Lycopene formulation (comparative product 1)
100 g of the lycopene crystal pulverized part obtained above is added to a mixture of 850 g of water and 50 g of methylcellulose and dissolved, and dispersed and homogenized with a high-pressure homogenizer at a pressure of 350 kg / cm 2 to prepare Colorant Formulation B did. It was 0.45 micrometer when the particle size distribution of the coloring agent formulation B was measured with the laser analysis type particle size distribution analyzer (SALD-2100 Shimadzu Corporation Corp. make). The lycopene content was 1%.

<Method for producing ham>
Hams were prepared using each pickle solution to which the dye preparation was added.
1 50% of the above pickle solution was injected into pork loin and salted overnight after tumbling.
2 Salted overnight 1 was filled into a fibrous casing and heated.
(Dry 60 ° C 60 minutes, smoke 70 ° C 30 minutes, steam 80 ° C center temperature 75 ° C).

A photograph of the cross section of the manufactured ham was taken, and the cut surface of the ham was subjected to reflection colorimetry with a color difference meter V-560 (JASCO Corporation). The results are shown in Table 2.
Device: Color difference meter V-560 ILV-471 Integrating sphere absorbance measurement device (Nippon Bunko Kogyo Co., Ltd.) Color measurement: Reflection color measurement Color difference: Color difference = √ ((L ₁ -L ₂ ) ² + (a ₁ -a ₂ ) ² + (b ₁ -b ₂ ) ² )

<Result>
Based on ham colored with a cochineal pigment (standard product, photograph shown in FIG. 1), the degree of color development and the coloring of meat were evaluated.

  The ham colored with the pickle solution to which the colorant formulation A was added (No. 1, the photograph is shown in FIG. 2) was uniformly colored as a whole and could be colored neatly and uniformly. The color tone was inferior to that colored with a cochineal pigment, and had an appetizing appearance.

  On the other hand, ham colored with pickle solution containing colorant formulation B using methylcellulose (No. 2; the photograph is shown in FIG. 3) has a weak color and a dark tone, and the coloring is partially offset from the ham. The part which is doing is recognized.

  Also in the measured values of the color difference meter shown in Table 2, ham and No. There was almost no difference in the measured values with the ham of No. 1, and no. 2 was quite far away.

  According to a tolerance setting example for each color difference value (Toshio Hirai: Color Research, No. 1, 13 (1985)), the degree of color difference when the color difference ΔE is 0.8 to 1.6 is a general colorimeter. This is an error range including the instrumental difference, and is a level at which a color difference is felt in the adjacent comparison. Further, the degree of color difference when ΔE is 1.6 to 3.2 is a color difference that is hardly noticed in the question-and-answer comparison, and is generally considered to be a level that is considered to be the same color.

  According to the above judgment example, it can be judged that the ham colored by adding lycopene and gum arabic obtained in the present invention to the pickle solution is the same color as the ham colored by the cochineal pigment, and even if compared with the naked eye It was colored so as not to understand.

Experimental example 2
Colorant formulation C Lycopene formulation (Example 2 product)
The lycopene crystal pulverized portion used in Colorant Formulations A and B in Experimental Example 1 was added to 800 g of water and 100 g of Gati Gum RD (manufactured by San-Ei Gen FFI Co., Ltd.), overheated to 90 ° C. and cooled. 100 g was added, and a colorant formulation C was prepared by dispersing and homogenizing at a pressure of 350 kg / cm ² with a high-pressure homogenizer. It was 0.42 micrometer when the particle size distribution of the coloring agent formulation C was measured with the laser analysis type particle size distribution analyzer (SALD-2100 Shimadzu Corp. make). The lycopene content was 1%.

Colorant formulation D Canthaxanthin formulation (Example 3 product)
150 g of gum arabic and 100 g of propylene glycol are mixed and dissolved in 740 g of water, and 10 g of crystalline canthaxanthin is added to and mixed with the aqueous phase component, and a wet mill Dinomill (Dynomill KDL manufactured by WAB) is used. This was pulverized to prepare a colored preparation D. It was 0.45 micrometer when the particle size distribution of the coloring formulation D was measured with the laser analysis type particle size distribution analyzer (SALD-2100 Shimadzu Corp. make). The canthaxanthin content was 1%. In addition, the maximum wavelength in the wavelength range of 400 to 550 nm of canthaxanthin is 480 nm.

-Colorant formulation E Lycopene formulation (comparative 2 products)
Colorant formulation in which lycopene is dispersed with glycerin fatty acid ester (lycopene base No. 35153 *, lycopene content 2.5%)

-Colorant formulation F Lycopene formulation (comparative 3 products)
250 g of lycopene crystal pulverized portion used in Colorant Formulation A, 830 g of water, 40 g of sucrose fatty acid ester (Daiichi Kogyo Seiyaku Co., Ltd., DK Ester SS), 30 g of lecithin (Saga Oil Co., Ltd. SLP-White) It added to what was melt | dissolved, the dispersion homogenization process was carried out with the pressure 350kg / cm <2> with the high voltage | pressure homogenizer, and the product of the comparative example 3 was prepared. It was 0.38 micrometer when the particle size distribution of the comparative example 3 was measured with the laser analysis type particle size distribution analyzer (SALD-2100 Shimadzu Corp. make). The lycopene content was 2.5%.

Colorant formulation G Lycopene formulation (comparative 4 products)
50 g of lycopene crystal pulverized part used in Colorant Formulation A was added to 900 g of water mixed with 50 g of gelatin (Zelais Co., Ltd., Gelatin F-3578) and dissolved, and the pressure was 350 kg / cm ² with a high-pressure homogenizer. The dispersion was homogenized to prepare Comparative Example 4. It was 0.45 micrometer when the particle size distribution of the comparative example 4 was measured with the laser analysis type particle size distribution analyzer (SALD-2100 Shimadzu Corp. make). The lycopene content was 0.5%.

Colorant formulation H Carotenoid formulation (comparative 5 products)
25 g of carotene in a crystalline state having a maximum wavelength of 450 nm in the wavelength range of 400 to 550 nm was prepared as a preparation by the same method as Colorant preparation A. The particle size distribution of β-carotene contained in this colorant preparation was measured by a laser analysis type particle size distribution analyzer (SALD-2100, manufactured by Shimadzu Corporation), and it was 0.43 μm. The β-carotene content was 1%.

<Sample (pigment preparation) addition amount>

<Pickle solution preparation, ham preparation>
A pickle solution was prepared by the same formulation and process as in Experimental Example 1.
A ham was prepared by the same formulation and process as in Experimental Example 1 using the obtained pickle solution.

<Result>
No. The degree of color development and the coloration of meat were evaluated with reference to those colored with 1 cochineal dye.

  Ham (No. 3) colored with a pickle solution containing Colorant Formulation C is the best color among the hams prepared this time, and the color tone is close to that of a standard product colored with a cochineal dye. The entire cross section could be uniformly colored. A photograph is shown in FIG.

  Moreover, although the ham (No. 4) prepared using the pickle liquid containing the coloring agent formulation D containing canthaxanthin has a slightly stronger reddish color than lycopene, the whole was uniformly colored. A photograph is shown in FIG.

  Ham (No. 5) prepared with a pickle solution containing Colorant Formula E prepared without using a polysaccharide was inferior in color development to Examples using other lycopene. In addition, a part of the color turned yellow and the generation of streaks was observed. A photograph is shown in FIG.

  The ham (No. 6) prepared with the pickle solution containing the colorant formulation F prepared using the sucrose fatty acid ester was colored with a strong yellowish hue as a whole and partly turned yellow. A photograph is shown in FIG.

  Ham (No. 7) prepared with a pickle solution containing colorant formulation G prepared using gelatin clearly had a streak-colored portion and lost its value as a product. A photograph is shown in FIG.

  As mentioned above, about ham (No. 3 and 4) manufactured using the pigment preparation using red carotenoid pigments lycopene and / or canthaxanthin and water-soluble polysaccharides gum arabic and / or gati gum The color tone of the red carotenoid pigment was sufficiently expressed. In particular, when Colorant Formulation C using gati gum was used, the best color development state was obtained, which was comparable to ham colored with cochineal pigment.

  On the other hand, in the ham (Nos. 5 to 7) colored with a red carotenoid pigment without using a water-soluble polysaccharide, the pigment dispersion was insufficient and the color development was not good.

  In addition, the ham (No. 8) using β-carotene has a yellow color as a whole, has an appearance that is far from the cochineal pigment, and the value as a product is impaired.

Cross section of ham produced by adding standard product (cochineal dye) to pickle solution No. Section of ham produced by adding 1 colorant formulation A to the pickle solution No. Section of ham produced by adding 2 colorant formulation B to the pickle solution No. Section of ham produced by adding 3 colorant formulation C to pickle liquid No. Section of ham produced by adding 4 colorant formulation D to pickle liquid No. Section of ham produced by adding 5 colorant formulation E to the pickle solution No. Section of ham produced by adding 6 colorant formulation F to the pickle solution No. Section of ham produced by adding 7 colorant formulation G to pickle liquid

Claims (5)

  A method for coloring ham, which comprises using a red carotenoid pigment in a crystalline state and an aqueous solution containing gum arabic and / or gati gum.   The method for coloring ham according to claim 1, wherein a red carotenoid pigment in a crystalline state and an aqueous solution containing gum arabic and / or gati gum are added to the pickle solution.   The method for coloring ham according to claim 1 or 2, wherein the blending ratio of the red carotenoid pigment in the crystalline state and the aqueous solution containing gum arabic and / or gati gum is 1: 1 to 30 by weight.   The method for coloring ham according to any one of claims 1 to 3, wherein when the red carotenoid pigment is diluted and dissolved in methanol, the maximum wavelength in the wavelength range of 400 to 550 nm is 460 nm or more. The method for coloring ham according to any one of claims 1 to 4, wherein the ham is prepared by an injection method.

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