JP2023066140A - Powder composition for food production - Google Patents

Abstract

To provide a powder composition for food production or the like that can provide a food having good moldability before heating and also having good texture (e.g. resilience and collapsibility) even after heating.SOLUTION: The present invention provides a powder composition for food production or the like, comprising (1) vegetable protein, (2) methyl cellulose and/or hydroxypropyl methylcellulose (HPMC) and (3) transglutaminase.SELECTED DRAWING: None

Description

TECHNICAL FIELD The present invention relates to a powder composition for food production and the like.

In recent years, there has been an increasing demand for plant protein-containing foods processed using plant proteins such as soybean protein. These plant protein-containing foods are required to have meat-like texture and the like as meat substitute foods.

For example, attempts have been made to improve the texture of vegetable protein-containing hamburgers by adding methylcellulose or hydroxypropylmethylcellulose (HPMC) (eg, Patent Documents 1 and 2). Moreover, methyl cellulose and HPMC are known as heat-coagulating gelling agents (Patent Document 3). However, the amount of methyl cellulose used is limited to 2.0% by the Food Sanitation Law, and hamburgers containing HPMC tend to have weak coagulability when heated. In either case, the moldability before heating is poor, and there is also a problem in the reproducibility of the meat hamburger's unique disintegration (unraveling) when eating.

On the other hand, methods using enzymes have been developed as techniques for modifying foods. For example, transglutaminase is an enzyme that catalyzes cross-linking of proteins and is widely used as an enzyme for bonding food materials. For example, a method for producing a plant protein-containing food with excellent texture is disclosed by adding transglutaminase and glucose oxidase to soybean hamburger (Patent Document 4).

However, in recent years, the quality demanded of vegetable protein-containing foods has increased due to the increasing tastes of consumers, etc. Development of plant protein-containing foods is required. In addition, with the recent increase in disasters, there is a demand for powdered premix foods, including plant protein-containing foods such as plant protein-containing hamburgers, that can be easily provided in the event of a disaster.

Japanese Patent Application Laid-Open No. 2005-21163 WO2016/093296 Japanese Unexamined Patent Application Publication No. 2014-236700 WO2017/154992

An object of the present invention is to provide a powder composition for food production, etc., which can provide food having good moldability before heating and excellent texture (elasticity, disintegration, etc.) after heating. .

As a result of intensive studies on the above problems, the present inventors have found that by adding transglutaminase to a food manufacturing composition containing a plant-derived protein and methylcellulose or hydroxypropylmethylcellulose, the composition can be used to produce a food. During production, it was found that the moldability before heating is improved, and a food with excellent texture (elasticity, disintegration, etc.) after heating can be obtained. was completed.
That is, the present invention is as follows.

[1] A powder composition for food production, comprising (1) a plant protein, (2) one or both of methylcellulose and hydroxypropylmethylcellulose (HPMC), and (3) transglutaminase.
[2] The powder composition according to [1] above, wherein the vegetable protein comprises powdered soybean protein.
[3] The powder composition according to [2] above, wherein the plant protein further contains wheat protein.
[4] The powder composition according to [2] or [3] above, wherein the vegetable protein further contains granular soybean protein.
[5] The powder composition according to any one of [1] to [4] above, wherein the food is a meat substitute food.
[6] The powder composition according to [5] above, wherein the meat substitute food is hamburger, ham, mince cutlet, sausage or pork cutlet.
[7] The powder composition according to [5] above, wherein the meat substitute food is a hamburger.
[8] The powder composition according to any one of [1] to [7] above, wherein the transglutaminase is an antioxidant transglutaminase.
[9] Any one of [1] to [8] above, wherein the transglutaminase content is 0.01 U (unit) to 1,000 U per 1 g of the plant protein in the powder composition for food production. powder composition.
[10] The powder composition according to any one of [1] to [9] above, which is present in a packaging material.
[11] The powder composition according to [10] above, wherein the packaging material is graduated.
[12] A method for producing food, which comprises adding water and/or oil to the powder composition according to any one of [1] to [11] above, and then heating.
[13] The production method according to [12] above, wherein after adding water and oil, the mixture is allowed to stand for 3 to 240 minutes before heating.

INDUSTRIAL APPLICABILITY According to the present invention, it is possible to provide food that has good moldability before heating and excellent texture (elasticity, disintegration, etc.) even after heating, and provides food in the event of a disaster as long as water and oil are available. Provided is a powdered food manufacturing composition that can be obtained.

FIG. 1 is a photograph showing the state of each hamburger prepared in Example 1 after 1 hour of molding before baking. FIG. 2 is a photograph of the tray after each hamburger prepared in Example 1 was removed from the tray before baking. FIG. 3 is a photograph showing the state of each hamburger prepared in Example 1 after baking on both sides. FIG. 4 is a photograph showing the state of the cross section of each hamburger prepared in Example 1 after baking on both sides.

1. Powder composition for food production The present invention provides a powder composition for food production containing (1) plant protein, (2) one or both of methylcellulose and hydroxypropylmethylcellulose (HPMC), and (3) transglutaminase ( Hereinafter, it may be referred to as "the composition of the present invention").

In this specification, the term "powder" is used for the "powder composition", but the size of the powder in the powder composition is not particularly limited. The "powder" in the "powder composition" includes, for example, powder, fine powder, grains, granules, granules, powder grains, and the like.

A plant protein is a plant-derived protein or a composition containing the same, and includes those obtained by processing a plant to increase the protein content. Specific examples of plant proteins include soybean protein, wheat protein, pea protein, mung bean protein, broad bean protein, green soybean protein, rapeseed protein, chia seed protein, corn protein, rice protein, buckwheat protein, sweet potato protein, and asparagus. Examples include protein, broccoli protein, avocado protein, oat protein, almond protein, and the like.

More specifically, the plant protein is not particularly limited as long as it contains a plant-derived protein. For example, soy protein is not particularly limited as long as it contains protein derived from soybeans. Concentrated soy protein, isolated soy protein, fibrous soy protein, extracted soy protein, powdered soy protein, granular soy protein, etc. Wheat protein is a protein that can be obtained by processing soybeans. Wheat protein is not particularly limited as long as it contains wheat-derived protein. A protein that can be obtained by processing

As the plant protein, one plant protein may be used, or two or more plant proteins may be used. For example, the plant protein used in the present invention preferably contains powdered soybean protein, more preferably contains powdered soybean protein and wheat protein, and further preferably contains granular soybean protein in addition to these.

Operations such as processing of plants and separation of vegetable proteins can be carried out by conventional methods. For example, operations such as processing of soybeans and separation of soybean proteins are described in Yukagaku, Vol. 826 (1970), Oil Chemistry, Vol. 28, No. 10, p. 781 (1979), etc., or according to them, and operations such as wheat processing and wheat protein separation are described in Culinary Science, Vol. 18 No. 1, p. 38 (1985), etc., or according to them.

Methylcellulose and HPMC are not particularly limited as long as they are widely used as food additives. For example, as methyl cellulose, various methyl celluloses (manufactured by various companies) and as HPMC, commercially available products such as "Heat Sol (registered trademark) Soft" (Unitec Foods Co., Ltd.) may be used, but the present invention is not limited to these. As one or both of methyl cellulose and HPMC, HPMC alone is more preferable than methyl cellulose, which has an upper limit of 2.0% in the amount used under the Food Sanitation Law.

The content of methyl cellulose in the composition of the present invention is not particularly limited, but it is preferably 0.1 wt% to 20 wt%, and 0.5 wt% to 10 wt% in the composition of the present invention. is more preferred, and 1% to 5% by weight is even more preferred. The content of HPMC in the composition of the present invention is not particularly limited, but is preferably 0.1 wt% to 50 wt%, more preferably 0.5 wt% to 30 wt%. is more preferably 1 wt % to 20 wt %, and even more preferably 1 wt % to 10 wt %.

Transglutaminase (TG) is an enzyme having the activity of catalyzing an acyl transfer reaction with a glutamine residue in a protein or peptide as a donor and a lysine residue as an acceptor. Those derived from various sources, such as those derived from microorganisms and those derived from microorganisms, are known. The origin of the transglutaminase used in the present invention is not particularly limited as long as it has the above-mentioned activity, and transglutaminase of any origin can be used, and recombinant enzymes may also be used. The transglutaminase used in the present invention may be a commercial product, and specific examples include "Activa (registered trademark) TG" (Ajinomoto Co., Inc.), "KS-CT" (Ajinomoto Co., Inc.), " KS-STG-MS” (Ajinomoto Co., Inc.) and the like are commercially available microorganism-derived transglutaminase, but are not limited to these.

The content of transglutaminase in the composition of the present invention is not particularly limited, but is preferably 0.01 U (unit) to 1,000 U per 1 g of plant protein in the composition of the present invention. The amount of 0.05U to 500U is more preferable, and the amount of 0.1U to 100U is even more preferable.

In the present invention, the transglutaminase activity unit is measured and defined as follows. Specifically, transglutaminase was allowed to act in a reaction system using benzyloxycarbonyl-L-glutamylglycine and hydroxylamine as substrates in a Tris buffer solution of pH 6.0 at a temperature of 37° C., and the produced hydroxamic acid was treated in the presence of trichloroacetic acid. After forming the iron complex, the absorbance at 525 nm is measured, the amount of hydroxamic acid is obtained from a calibration curve, and the amount of enzyme that produces 1 μmole of hydroxamic acid per minute is defined as 1 unit (1 U) (Japanese Unexamined Patent Publication No. 64). -27471).

The food in the powder composition for food production of the present invention is not particularly limited, and examples thereof include meat substitutes. The meat substitute food in this specification is a food that normally contains meat as at least a part of the raw material, instead of meat, for example, 50% by weight or more of meat, preferably 80% by weight or more, more preferably all In addition, meat substitute materials such as vegetable protein are used. More specifically, meat substitute foods include hamburger (hamburger-like food), ham (ham-like food), mince cutlet (minced meat cutlet-like food), sausage (sausage-like food), pork cutlet (pork cutlet-like food), and bonded meat. (molded meat) (bonded meat (molded meat)-like food), soboro (minced meat-like food), croquette (croquette-like food), gyoza (dumpling-like food), shumai (shumai-like food), mapo an (mapo) red bean paste-like food), keema curry (keema curry-like food), spring rolls (spring roll-like food), meat buns (meat bun-like food), etc., preferably hamburgers or sausages, more preferably hamburgers. In addition to the above-mentioned meat substitute foods, the foods in the powder composition for food production of the present invention include alternative fish meat foods containing fish meat as at least a part of raw materials, using fish meat substitute materials such as plant protein instead of fish meat. (Fish meat sausage, kamaboko, chikuwa, satsumaage, etc.) and the like.

In one aspect, the composition of the present invention is the above-mentioned powder composition for food production (hereinafter sometimes referred to as "composition A of the present invention") in which the plant protein contains powdered soybean protein. Powdered soy protein is preferably used as a binding ingredient in foods such as meat substitutes. A binder is used for the purpose of a binding material that prevents the food material from separating or crumbling.

In the present specification, powdered soybean protein is obtained by subjecting soybean powder to a processing treatment to increase the protein content. and molded into a powder having a soy protein content of 30%, preferably 40%, more preferably more than 50%, and the particles having an opening of 500 μm specified in JIS Z 8801-1. It means those that pass through a sieve and those that are formed into granules. Examples of the powdery soybean protein include those obtained by powdering soybean protein from a soybean protein solution or its dispersion by a known technique such as spray drying (see Japanese Patent Application Laid-Open No. 2000-262223, etc.). It is not limited to these. The powdery soybean protein used in the present invention may be a commercial product, and specific examples thereof include, but are not limited to, "New Fuji Pro SEH" (Fuji Oil Co., Ltd.).

The content of the powdery soy protein in the composition of the present invention is not particularly limited, but it is preferably 0.1 wt% to 90 wt%, more preferably 0.5 wt% to 80 wt% of the composition of the present invention. %, more preferably 1 wt % to 70 wt %.

In one aspect, the composition of the present invention is the composition A of the present invention (hereinafter sometimes referred to as "composition B of the present invention") in which the plant protein further contains wheat protein.

Examples of wheat proteins include wheat gluten, wheat glutenin, wheat gliadin, etc. Among them, wheat gluten is preferred. Wheat gluten is formed by combining glutenin and gliadin in the presence of moisture. Therefore, for example, crude wheat gluten can be obtained by kneading wheat flour with water to produce gluten, and washing the obtained kneaded product with water to remove impurities. As the wheat protein, commercially available products such as various wheat flours (manufactured by various companies), wheat gluten "SWP-5A" (Amyram), wheat gluten "A-Glu CV" (Glico Nutrition Foods Co., Ltd.), etc. can be used. may be, but are not limited to.

The content of wheat protein in the composition of the present invention is not particularly limited, but it is preferably 0.1% to 50% by weight in the composition of the present invention, and 0.5% to 40% by weight. more preferably 1% to 30% by weight.

In one aspect, the composition of the invention is Composition A of the invention or Composition B of the invention, wherein the plant protein further comprises granular soy protein. Granular soybean protein is used as a component that imparts a meat-like texture, such as hamburger-like texture, to foods such as meat substitutes, while powdered soybean protein is preferably used as a binding component.

In the present specification, granular soybean protein is obtained by subjecting soybean powder to processing treatment to increase the protein content. granulated or flake-shaped, having a soy protein content of more than 30%, preferably 40%, more preferably more than 50%, and having a meat-like texture. The granular soybean protein used in the present invention may be a commercial product, and specific examples include "New Fujinic 15R" (Fuji Oil Co., Ltd.), "Miracle Meat SA" (DAIZ Co., Ltd.) ), etc., but not limited to these.

When the composition of the present invention contains granular soybean protein, the content of the granular soybean protein in the composition of the present invention is not particularly limited, but is preferably 10% to 95% by weight of the composition of the present invention. It is preferably 30% to 90% by weight, and even more preferably 50% to 90% by weight.

In one aspect, the transglutaminase in the composition of the invention is an antioxidant transglutaminase. By using antioxidant transglutaminase, the composition of the present invention becomes a more preferable composition from the viewpoint of long-term quality maintenance. That is, the composition is suitable for retail sales, outdoor use, emergency stockpiling, and the like.

Antioxidant transglutaminase includes, for example, the methods described in Japanese Patent No. 3651003, WO 2012/077817, etc., and those obtained according to them, and specific examples thereof include "KS-STG-MS ” (Ajinomoto Co., Inc.), etc., using transglutaminase derived from microorganisms, “Activa (registered trademark) TG” (Ajinomoto Co., Ltd.) and glutamine peptides, described in Japanese Patent No. 3651003. TG and the like prepared according to the method of No.

In one aspect, the composition of the present invention is in the form present in a packaging material. With this form, the composition can be provided as a food simply by adding water and/or oil to the composition, mixing, molding, and then heating. Therefore, by using the composition of the present invention, cooking can be easily done not only at home but also outdoors, at disaster sites, and the like.

Examples of the packaging material include, but are not limited to, packaging materials such as standing pouches, nylon bags, aluminum-deposited bags, and the like. By using the composition of the present invention, compared to the case without transglutaminase, when adding water and/or oil to the composition in the packaging material and mixing and molding, can suppress the adhesion of

In one aspect, the composition of the present invention is in the form of being present in the above packaging material marked with graduations. Since the scale is marked on the packaging material, it serves as a guideline for adding water and/or oil, and food can be provided more easily not only at home but also outdoors where there is no measuring cup, etc., at a disaster site, etc. can do.

Further, for example, when the vegetable protein in the powder composition for food production of the present invention is a combination of powdered soybean protein and granular soybean protein, or a combination of powdered soybean protein, granular soybean protein and wheat protein, the The content of powdered soy protein in the composition is preferably 0.1% to 50% by weight, more preferably 0.5% to 40% by weight, and 1% to 30% by weight. is more preferable. In the case of a combination of powdery soybean protein and granular soybean protein, the content ratio of each is not particularly limited, but is preferably 1:99 to 90:10, preferably 5:95 to 70:30. more preferably 10:90 to 50:50. In the case of a combination of powdered soybean protein, granular soybean protein and wheat protein, the content ratio of each is not particularly limited, but the content ratio of the total amount of powdered soybean protein and granular soybean protein to the wheat protein is 20. :80 to 99:1, more preferably 30:70 to 95:5, even more preferably 50:50 to 90:10.

In addition, the composition of the present invention may contain solid components other than those mentioned above as long as the effects of the present invention are not impaired. As other solid components, for example, those that are generally used by being blended in foods can be used, and excipients such as bread crumbs, glucose, dextrin, starch, modified starch, reduced maltose, foodstuffs such as diced onions, gelatin , other proteins such as casein, other enzymes such as glucose oxidase, salt, monosodium glutamate, black pepper, garlic powder, seasonings such as animal extracts, seafood extracts, yeast extracts, protein hydrolysates, protein partial hydrolysates, etc. Alkaline agents (pH adjusters) such as sodium carbonate, potassium carbonate, and calcined calcium, chelating agents such as gluconic acid and citrate, redox agents such as sodium ascorbate, glutathione, and cysteine, powdered oils and fats, alginic acid, pigments, acidity other food additives such as food additives, flavorings, and the like. As other components, one component may be used, or two or more components may be used in combination.

The content of the other components in the composition of the present invention is not particularly limited, but the total amount is preferably 30% by weight or less, more preferably 20% by weight or less, and 10% by weight or less. It is more preferable to have

Next, a method for producing the composition of the present invention will be described.

The composition of the present invention can be prepared by mixing (1) plant protein, (2) one or both of methylcellulose and HPMC, (3) transglutaminase, and, if necessary, other solid components as described above. can be manufactured. The order of mixing and the like are not particularly limited.

Further, the composition of the present invention comprises (a) a first composition containing (1) a plant protein and (2) one or both of methylcellulose and HPMC, and (b) a second composition containing transglutaminase. Compositions (or one component) and separately prepared compositions, such as separately prepared compositions (or one component), are also included, but the composition of the present invention includes all components is preferably prepared as a combined composition.

2. Method for producing food The present invention also provides a method for producing food (hereinafter referred to as "the production method of the present invention"), which comprises adding water and/or oil to the powder composition for producing food and then heating. is available).

Foodstuffs include those described above for the composition of the present invention.

Examples of oils include vegetable oils such as soybean oil, rapeseed oil, safflower oil, corn oil, perilla oil, linseed oil, sunflower oil, peanut oil, cottonseed oil, olive oil, palm oil, coconut oil, sesame oil, and camellia oil. It is not limited to these. Soybean oil is more preferred as the oil.

More specifically, for example, a food can be obtained by adding water and/or oil to the composition of the present invention, molding it, and then heating it. When the composition of the present invention is a composition obtained by separately preparing the above plural compositions, the order of adding each composition is not particularly limited. After molding by adding water and / or oil, it is preferably allowed to stand for 3 minutes to 240 minutes, more preferably 5 minutes to 180 minutes, and 10 minutes to 120 minutes before heating. is more preferred. Although the heating temperature varies depending on the food, it is preferably 40°C to 200°C, more preferably 50°C to 200°C, even more preferably 60°C to 150°C. The heating time varies depending on the heating temperature, food, etc., but is preferably, for example, 1 minute to 180 minutes, more preferably 3 minutes to 120 minutes, even more preferably 5 minutes to 60 minutes. .

EXAMPLES Next, the present invention will be specifically described by way of examples, but the present invention is not limited by these examples.

Example 1 (hamburger)
A powder mix was prepared according to the composition shown in Table 1.

Granular soybean protein and powdery soybean protein are obtained by processing soybeans to increase the protein content to 50% by weight or more and making them granular or powdery, respectively, as follows.
・ Granular soy protein: “Miracle Meat S-A6” (DAIZ Co., Ltd.)
・ Powdered soy protein: “New Fuji Pro SEH” (Fuji Oil Co., Ltd.)
Moreover, as wheat gluten and HPMC, the following were used, respectively.
・Wheat gluten: “A-Glu CV” (Glico Nutrition Foods Co., Ltd.)
・HPMC: Heat Sol (registered trademark) Soft (Unitech Foods Co., Ltd.)

Next, according to the composition in Table 2, put the powder mix obtained above, or the powder mix and transglutaminase, water and soybean oil in a nylon bag, lightly knead them, shape them into hamburger steaks, arrange them on a tray, and store them at room temperature for 60 minutes. Let stand for 1 minute. Next, both sides of the resulting mixture were baked in a frying pan coated with soybean oil at a core temperature of 75° C. to obtain a hamburger.

The following TGs and antioxidant TGs were used, respectively.
・ TG: “Activa (registered trademark) TG” (Ajinomoto Co., Inc.) (1,000 U / g)
Antioxidant TG: TG (1,000 U/g) prepared according to the method described in Japanese Patent No. 3651003 using "Activa (registered trademark) TG" (Ajinomoto Co., Inc.) and glutamine peptide

Also, the enzymatic amounts of TG and antioxidant TG are 17.6 U/g and 17.6 U/g, respectively, with respect to plant protein.

The moldability of the mixture before baking, the elasticity and disintegration of the hamburger obtained after the baking, and the hamburger when cooled and left for 2 hours in a refrigerator at 10 ° C. or less after the baking (core temperature 10 ° C.) The resilience and disintegration properties of the samples were evaluated by one panelist skilled in evaluation in the three grades shown in Table 3 (◯, Δ, ×).

・Moldability: Evaluated by stickiness to the hand during molding, cracking of the body after molding, and shape retention (necessity of remolding before baking), etc. ・Elasticity: When eaten after baking and after cooling to 10 ° C. Evaluation by sensory test ・Disintegration: Evaluated by sensory test when eaten after baking and after cooling to 10 ° C.

The results are shown in Table 4.

In addition, for each hamburger prepared above, FIG. 1 shows a photograph showing the state after 1 hour of molding before baking, FIG. 3 shows a photograph showing the state after baking on both sides, and the state of the cross section after baking on both sides. A photograph is shown in FIG. Also, FIG. 2 shows a photograph of the tray after the hamburger was taken out from the tray before baking.

As shown in Table 4, when the powder composition for hamburger production of the present invention was used (No. 2 and 3), water and oil were used more than when transglutaminase was not used (No. 1). The moldability of the mixture obtained by lightly kneading the mixture, and the elasticity and disintegration properties of the hamburger obtained after baking the mixture are excellent, and the elasticity and disintegration properties are reduced even after the obtained hamburger is cooled to 10°C. was found to be low. In addition, as shown in Figures 1 and 2, when transglutaminase was not used (No. 1), the meat cracked before baking, and the shape retention was weak and the tray stuck to the tray, requiring remolding. However, when the powder composition for hamburger production of the present invention was used (No. 2 and 3), there was no cracking before baking, and remolding was unnecessary. Moreover, as shown in FIGS. 3 and 4, when the powder composition for hamburger production of the present invention was used (Nos. 2 and 3), compared to the case where transglutaminase was not used (No. 1), The shape after baking was also smooth and the adhesion of the surface was high.
In addition, when transglutaminase was not used (No. 1), sticking to the inner surface of the nylon bag was observed during molding, but when the powder composition for hamburger production of the present invention was used (No. 2 and In 3), sticking to the nylon bag during molding was not observed.

INDUSTRIAL APPLICABILITY According to the present invention, there is provided a powder composition for food production, etc., which can provide food having good moldability before heating and excellent texture (elasticity, crumbling property, etc.) after heating. The powder composition can be quickly and easily provided as food simply by adding water and oil, mixing, and then heating. is. Therefore, the present invention is extremely useful in the field of food industry.

Claims (13)

A powder composition for food production comprising (1) a plant protein, (2) one or both of methylcellulose and hydroxypropylmethylcellulose (HPMC), and (3) transglutaminase. 2. The powder composition of claim 1, wherein the vegetable protein comprises powdered soy protein. 3. The powder composition of Claim 2, wherein the plant protein further comprises wheat protein. 4. A powder composition according to claim 2 or 3, wherein the vegetable protein further comprises granulated soy protein. The powder composition according to any one of claims 1 to 4, wherein the food is a meat substitute food. 6. The powder composition according to claim 5, wherein the meat substitute food is hamburger, ham, mince cutlet, sausage or pork cutlet. 6. The powder composition according to claim 5, wherein the meat substitute food is hamburger. Powder composition according to any one of claims 1 to 7, wherein the transglutaminase is an antioxidant transglutaminase. The powder composition according to any one of claims 1 to 8, wherein the content of transglutaminase is 0.01 U (unit) to 1,000 U per 1 g of plant protein in the powder composition for food production. . A powder composition according to any one of claims 1 to 9 in the form present in a packaging material. 11. The powder composition of claim 10, wherein the packaging material is graduated packaging material. A process for producing food, characterized in that water and/or oil is added to the powder composition according to any one of claims 1 to 11, followed by heating. The manufacturing method according to claim 12, wherein after adding water and oil, it is allowed to stand for 3 minutes to 240 minutes before heating.

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