JP7141210B2 - Appropriate evaluation method for noodle making - Google Patents

Description

TECHNICAL FIELD The present invention relates to a method for evaluating noodle-making suitability of noodle-making dough used in a noodle-making process.

Various types of noodles are used in the food industry. For example, there are noodles such as Chinese noodles, udon and spaghetti. In addition, there are various types of noodles, such as fresh noodles, dried noodles, boiled noodles, frozen noodles, instant noodles, etc., depending on the degree of processing.
In the production of noodles, raw materials such as wheat flour, starch, and salt are mixed (kneaded) with water, etc. to produce noodle dough. Predetermined raw noodle strips can be obtained through each step of preparation of noodle strips having a predetermined thickness → forming noodle strips using a device for cutting out noodle strips having a predetermined thickness.

Then, the raw noodles are cut to a predetermined length and sold as raw noodles, or if necessary, the raw noodles are gelatinized by steaming or boiling, cut to a predetermined length, and then packaged and sold.
Alternatively, it is often sold as instant noodles (instant bag noodles, instant cup noodles) in the state of raw noodles, or after gelatinization, cutting the noodle strings, drying with hot air or oil heat.
Here, in the production of "noodle dough" by kneading the raw materials and water in the above-mentioned production process of raw noodle strings, in the conventional mixer process, the operator grasps the dough to determine whether or not the mixing state is suitable. Based on experience, it was common to judge the appropriateness of the amount of water to be added.

However, there is also the problem that judgments vary depending on the skill level of the workers, and in the process of mass production such as the manufacturing process of instant noodles, it is difficult to rely on the intuition of craftsmen to supply stable quality. It is preferable to be able to evaluate the aptitude of the dough more objectively and systematically, rather than the The following are disclosed as such prior arts for evaluating noodle dough

JP-A-2002-291428 This technology is a useful technology. However, since it is necessary to measure the adhesiveness of the noodle dough, it is expected that the measurement and evaluation thereof will be complicated. It is also conceivable that there may be another means.

Therefore, the objective was to develop a new method capable of objectively evaluating the adequacy of noodle-making dough, which had relied on human intuition for evaluation of noodle-making dough after the mixing process in the noodle-making process.

As a result of diligent research from various directions, the present inventors focused on the pressure when the dough was pressed against the noodle dough after mixer processing, and found that the propriety of noodle making can be evaluated based on the pressure value. The present invention has been completed.
That is, the first invention of the present application is
"An evaluation method for judging the adequacy of noodle making of noodle dough obtained after treatment with a noodle making mixer,
Noodle-making aptitude is evaluated by pressing a noodle-making dough obtained after stirring a predetermined powder such as wheat flour with water in a noodle-making mixer and measuring the pressure required for the pressing. Appropriate evaluation method for noodle making. ”
is.

The following pressure measurement is preferably carried out by placing the noodle dough in a predetermined container, pressing the dough from above, and measuring the pressure required for the pressing.
That is, the second invention of the present application is
``The noodle-making adequacy evaluation method according to claim 1, wherein the pressure measurement is performed by placing the noodle-making dough in a predetermined container, pressing the dough from above, and measuring the pressure required for the pressing.''

Next, the measurement of the pressure is preferably a method of storing a predetermined weight of the noodle strip dough in a container and measuring the pressure required to press it to the same volume value as the weight value.
That is, the third invention of the present application is
3. The noodle-making method according to claim 1 or 2, wherein the measurement of the pressure is to measure the pressure required to store a predetermined weight of the noodle-making dough and press it to the same volume value as the weight value at the time of pressing. due diligence method."

Furthermore, the applicant of the present application has proposed, as one aspect of the specific configuration of the apparatus for measuring the pressure of noodle strip dough, that the pressure pressing plate can be moved up and down in the vertical direction, and the noodle-making apparatus is housed in a container disposed below. A device for pressing and measuring the dough is also contemplated.
That is, the fourth invention of the present application is
"A pressure measuring plate that is supported by a frame and that can move up and down vertically,
a pressure gauge connected to the pressure measurement plate;
a container for storing noodle dough, which is arranged at a predetermined position and into which the pressure measuring plate can be inserted;
A pressure measuring device for noodle dough. ",
is.

The present invention makes it possible to objectively and mechanically evaluate noodle dough, which has hitherto been judged by the intuition of noodle-making engineers. can be done.

(1) It is front sectional drawing of the mixer for noodle making. (2) It is a cross-sectional perspective view of AA' in (1). 1 is a schematic front view of an example of a pressure measuring device that can be used to measure the pressure of noodle dough of the present invention. FIG. 1 is a schematic front view of a manual pressure measuring device used in Test Example 1. FIG. 1 is a schematic front view (1) and a schematic side view (2) of a lower portion of a frame and a sampling container (dough container) placing portion of a manual pressure measuring device; FIG. (1) A perspective view showing the size of a dough container used in the manual pressure measuring device of Test Example 1. FIG. (2) It is a perspective view showing the size of the probe plate placed on the surface of the noodle dough stored in the dough container. 4 is a schematic diagram showing the process of dough compression during manual measurement in Test Example 1. FIG. 1 is a schematic front view (1) and a schematic side view (2) of an automatic pressure measuring device used in Test Example 2. FIG. 1 is a schematic front view (1) and a schematic side view (2) of a frame lower portion and a sampling container (dough container) mounting portion of a manual pressure measuring device; FIG. FIG. 10 is a schematic diagram showing the process of dough compression during automatic measurement in Test Example 2;

1 noodle mixer 3 frame 5 slide rail 7 slide support 9 pressure measurement plate 11 pressure gauge 13 sampling container (dough container)
15 placement section 17 probe plate 19 drive section D noodle dough

EMBODIMENT OF THE INVENTION Below, it demonstrates, referring drawings for the embodiment of this invention. However, the present invention is not limited to these embodiments.
The present invention relates to an evaluation method for judging the adequacy of noodle-making of noodle-making dough obtained after processing by the noodle-making mixer 1 .
As the evaluation method, the noodle-making dough obtained after processing powder such as wheat flour with water in the noodle-making mixer 1 is pressed, and the pressure required for the pressing is measured. The present invention relates to a noodle-making suitability evaluation method for evaluating aptitude. The contents of the present invention are described below.

─Adjustment of dough for making noodles─
The noodle-making mixer 1 in the present invention is a mixer for making noodles when manufacturing noodles. Normally, noodle strings are made by kneading a powder such as wheat flour with water, followed by processes such as compounding → rolling → cutting. The present invention relates to a mixer for adding water to powder such as wheat flour and kneading the powder.
In particular, it is assumed that it can be used as part of the production equipment for mass production in factories, such as instant noodle production lines.
be.

Specifically, a noodle-making dough is assumed as a noodle raw material in which wheat flour, starch, salt, brine, etc. are added and kneaded as necessary.
There are various types of noodle-making mixers 1. For example, a twin-screw noodle-making batch-type mixer as shown in FIG. good. In addition, the method is not limited to batch type mixers, and can of course be applied to noodle dough after being kneaded by a kneader or the like after being moistened by a continuous flow jetter mixer. In addition, it is of course applicable to cases other than mechanical noodle making.

The noodle dough after the mixing treatment is in a crumbly granular state, and if necessary, the noodle dough is aged for several hours and prepared into a noodle band by a rolling mill.
In the present invention, the noodle dough is used in the state of the noodle dough after the mixing.
The physical properties of the noodle dough change depending on the amount of water added to the powder such as wheat flour, the temperature of the water added, the humidity during operation of the noodle mixer, and the room temperature. For this reason, the amount of water added depends on the season when the noodle-making mixer is in operation, the time of day when the noodle is prepared, and the weather, so delicate adjustments are required. Therefore, when batch-type mixing processing is performed, it is necessary to perform a plurality of batches of mixing processing per day, and it may be necessary to finely adjust the amount of water added for each batch.

The noodle-making suitability of the noodle-making dough means that if the noodle-making dough is not prepared into a noodle sheet in an appropriate state, the quality of the noodles obtained after rolling may be too soft or too hard, and the subsequent gelatinization may occur. Since problems such as not being able to obtain sufficient stiffness later arise, adjustment is necessary. In general, when the amount of water added during kneading in a noodle-making mixer is small, the noodle tends to become hard, and when the amount of water added is large, the noodle tends to become soft.
In the case of hardening, there is a problem that the noodle sheet is easily cut in the subsequent compounding/rolling process, which causes inconvenience in industrial production. On the other hand, if it is too soft, the noodle sheet will be in close contact with the rolling rolls in the subsequent compounding/rolling process and will be difficult to separate, resulting in inconvenience in industrial production.
Furthermore, in the case of the production of instant noodles, the subsequent drying process is also affected, so it is necessary to make the noodle dough in an appropriate state. Noodles that are the object of the noodle dough in the present invention are all kinds of noodles, such as Chinese noodles, udon noodles, and soba noodles, and it is needless to say that various raw materials can be used.

─Combination amount─
When using the noodle-making mixer 1, wheat flour, starch, salt, brine, and, if necessary, various additives such as egg white, egg yolk, animal and plant oils, and thickening polysaccharides are added.
It goes without saying that salt, brackish water, etc., may be dissolved in water when water is added and prepared in advance.

─Amount of water added─
In the present invention, adding water is a common practice, and water is added in an amount of about 30 to 45% by weight based on the weight of the flour. However, the amount of water to be added is selected according to the quality of the noodles and is not necessarily constant. Needless to say, it can be changed as appropriate.

─Pressure measurement method when dough is pressed─
By pressing the noodle dough obtained by the manufacturing method, the pressure at the time of pressing is measured. Various pressure gauges and force gauges can be used to measure pressure.

─Pressure measurement procedure─
Various methods of pressure measurement are possible. For example, there is a mode in which a certain amount of noodle dough after being kneaded for a predetermined time by a noodle mixer to be measured is stored in a predetermined container, and the stored noodle string dough is pressed (compressed) from above by a lithographic plate. mentioned. In this way, by measuring the value of compression pressure during compression, the value can be used as a value for evaluation of noodle production.
It is needless to say that various methods other than the above are possible. That is, pressing in the horizontal direction or the like is possible, or a method such as inserting a pressure gauge having a protruding tip into a certain amount of noodle dough and measuring the pressure at the time of insertion is also possible. .

Next, various methods can be selected for measuring the compressing pressure. For example, the maximum pressure value after pressing for a predetermined period of time, or the pressure change due to pressing for a predetermined period of time can be tracked over time and used as the average pressure.
As a specific pressure measurement method, for example, when sampling, a predetermined weight is collected, and the maximum pressure when compressed to the same volume value as the weight value is measured. .
That is, by sampling noodle strip dough of a predetermined weight in a container, compressing it to the same volume value as the weight value, evaluating the maximum pressure in the compression process, and graphing the change in the pressure as data good too.
In general, the pressure tends to decrease as the amount of water added increases. Further, the pressure tends to decrease when the kneading time is lengthened. Also, if the humidity in the external atmosphere during kneading is high, it is necessary to reduce the amount of water added.

─Measuring device─
FIG. 2 shows a specific example of a measuring device for measuring compression pressure according to the present invention. Needless to say, the present invention is not limited to the measuring device concerned.
In the pressure measuring device shown in FIG. 1, a frame 3 serving as a grounded base is attached with a slide rail portion 5 in the vertical direction, and a slide support portion 7 capable of moving up and down on the rail is attached. A pressure gauge 11 having a pressure measuring plate (compression seat) 9 attached below is connected to and attached to the slide support portion 7 . The movement on the slide rail is realized by the drive section 19. As shown in FIG.

Further, a cylindrical sampling container (dough container) 13 having an upper opening is arranged in which noodle dough to be measured can be stored, and the pressure measuring plate is configured to move up and down within the container.
That is, the pressure measurement plate 9 also moves up and down in accordance with the vertical movement of the slide portion 7, and during the descent, the pressure measurement plate 9 presses the noodle dough to be measured stored in the sampling container (dough container) 13. , and the pressure can be measured by the pressure gauge 11 .
In the above example, a type in which the pressure gauge 11 moves up and down simultaneously with the pressure measurement plate 9 is shown, but it is not limited to this, and it is of course possible to adopt a type in which only the pressure measurement plate 9 moves up and down. is.

Further, the vertical movement of the pressure gauge 11 having the pressure measurement plate 9 may of course be done manually. In addition, it is possible to use an automatic lifting type device, which is preferably electric. Depending on the type, it is possible to maintain a constant descending speed of the pressure gauge and perform highly reproducible measurements.
On the other hand, depending on the sample, the pressure gauge 11 is manually moved up and down instead of the automatic lifting type, depending on the physical properties of the noodle dough to be measured (which may differ depending on the main raw material, auxiliary raw materials, or additives). It is also possible to measure the pressure while making fine adjustments.

In the present invention, both automatic and manual measurement methods can be used for the target noodle dough. A plurality of prepared noodle doughs are prepared, and the noodle dough that is judged to be good is subjected to specific measurement conditions including manual or automatic (weight of dough to be measured, time to measure, A range of pressure measurements can be found for the size of the container containing the dough, etc., and the pressure range can be used as a pass/fail criterion. Since the pressure value may vary depending on the difference in measurement conditions, it is preferable to clearly determine the measurement conditions as described above.

─Measurement method by the above device─
Various methods of pressure measurement are possible with the measuring device according to FIG. As described above, a constant weight of noodle dough is put into the sampling container (dough container) 13, the pressure gauge 11 (pressure measuring plate 9) is lowered, and the dough is pressed by the pressure measuring plate until it reaches a predetermined capacity.・There is a method of compressing and measuring and recording the maximum pressure up to the point when it reaches the specified volume.
In addition, it is also possible to determine the descending distance of the pressure gauge 11 in advance, and measure and record the maximum pressure by pressing for a predetermined time while keeping the descending speed and direction of the pressure gauge 11 constant by electrical control. . Various other methods can be adopted as the method of measuring the pressure, without being limited to the above.

─Evaluation method─
Using the pressure value at the time of compression as a guideline, it is possible to evaluate as follows. That is, since various formulations and amounts of water are used depending on the type of noodle strings to be produced, a noodle string dough that a skilled technician feels good is prepared in advance according to each type of noodle string, and the dough is prepared according to the type of noodle string. The pressure value of the noodle dough is measured by the measuring method of the present invention, and similarly, the pressure value of the noodle dough that the engineer feels is defective is also measured according to the present invention, and the data is stored.
Then, using such data, the amount of water added to the noodle dough is adjusted so as to approach the pressure value obtained as good when the noodle dough is prepared. Also, a range of upper and/or lower reference values may be provided so as not to deviate from a certain range of pressure values.

By doing so, even when a skilled technician is absent, the pressure value can be used as a guideline to adjust the amount of water added so that the noodle dough with the same pressure value can be obtained.
As a result, it is possible to obtain a product equivalent to noodle dough that is considered to be good according to the intuition of a skilled technician.
If the pressure value is insufficient in actual production, measures such as increasing the amount of water added can be taken. Also, if the pressure value is too low, measures such as adding powder or removing the batch can be taken.

The present invention will now be described with reference to examples. However, the present invention is not limited to these examples.
[Test Example 1] (Relationship between engineer's evaluation and measured pressure (manual lifting device))
─In the case of preparation with a noodle mixer (300 kg kneading)─
The noodle dough was prepared by a skilled technician as follows. That is, a total of 300 kg of powder of 270 kg of wheat flour and 30 kg of starch is put into a batch-type noodle mixer, and 120 kg of kneading water (0.6 kg of kansui and 5.4 kg of salt dissolved in 114 L of water) is used as a basis. The water content was slightly increased or decreased, and the kneading was continued for 12 minutes to prepare a noodle dough.

A total of 8 batches (Test Examples 1 to 8) of the noodle dough were prepared by the batch processing, and the judgment evaluation of the dough obtained by a skilled technician and the noodle dough of each batch were evaluated by the method of the present invention. The measured pressure values were compared.

─Pressure measuring device─
A measuring device using a vertical measuring stand equipped with a pressure gauge 11 using a manual lifting device as shown in FIG. 3 was used. The measurement device includes a grounded frame (measuring table) 3, a commercially available pressure gauge (manufactured by Imada: DS2 series) 11, a slide support portion 7 that can be raised and lowered (located on the back of the pressure gauge), a slide rail portion 5, and a sampling container. (dough container) 13. A slide rail portion 5 is connected to the frame body 3 , and a slide support portion 7 capable of moving up and down the rail portion 5 is attached. A pressure gauge 11 is attached to the slide support portion 7, and a pressure measuring plate is provided at the tip of the pressure gauge.

That is, the pressure measurement plate 9 also moves up and down in accordance with the vertical movement of the slide portion 7, and during the descent, the pressure measurement plate 9 presses the noodle dough to be measured stored in the sampling container (dough container) 13. , and the pressure can be measured by the pressure gauge 11 .

Further, as shown in FIG. 4, in the lower part of the frame 3, the mounting portion 15 on which the sampling container (dough container) 13 is mounted and the frame 3 serving as the base are connected and integrated. It is In this way, the integrated structure prevents the load force from being distributed during pressure measurement.

As a result, the "pressure during compression" at the time of this measurement can be measured with high accuracy. In addition, the slide support part 7 on which the pressure measuring plate 9 and the pressure gauge 11 are mounted is raised and lowered by providing an elevation lever for the elevation, and the operator pushes the elevation lever 14 downward. It is configured so that it is possible to press the noodle strip dough.
Next, as the dough container 13, a cylindrical container having the size shown in FIG. 5 is used. The pressure was measured by lowering the pressure gauge 11 (pressure measurement plate 9) from above.

That is, the pressure gauge 11 also moves up and down in accordance with the vertical movement of the slide portion 7, and the pressure measuring plate (compression seat) 9 at the tip of the pressure gauge 11 is accommodated in the sampling container (dough container) 13 during the downward movement. The probe plate 17 placed on the top of the noodle dough D to be measured is pressed, and the noodle dough D is indirectly pressed via the probe plate 17 . Then, the pressure gauge 11 was gradually lowered until the volume reached 100 cc.

A specific measurement procedure was performed as follows (FIG. 6).
1. The prepared dough D was put into the container 13 within the range of 100 g ± 0.5 g.
2. A probe plate 17 was placed on top of the dough and placed under the measuring device.
3. The pressure gauge 11 was lowered, and the pressure measuring plate (compression seat) 9 at the tip of the pressure gauge 11 was brought into contact with and pressed against the probe plate 17, and brought into close contact with the surface of the noodle dough D.
Four. The lowering of the pressure gauge 11 was further continued, and the compressed noodle dough was compressed to a height of 26 mm (100 cc) from the bottom of the container 13 . In addition, the time required for compression was approximately 10 to 30 seconds.
Five. The numerical value of the maximum pressure value (kgf) at the time of compression in the pressing process was extracted and used as the pressure measurement value.
The pressure value was measured twice and taken as the average value.
Each batch was evaluated by an engineer on the basis of ⊚ (best), ∘ (good), and Δ (slightly poor). The evaluation results are shown in Table 1 below.

─Measurement result─

熟練の技術者において適正な製麺ドウの評価と本発明による測定圧力とは明らかな相関関係が見られた。すなわち、技術者の判定結果で最良又は良の評価の製麺ドウは、本実施例の測定圧力において4.63～5.50程度の範囲であればよいということが判明した。本発明の結果、熟練の技術者が不在の場合でも混練後の製麺ドウにつき本発明の測定法により圧力を測定し、加水を調整したり、粉体量を調整することで当該圧力を4.63～5.50程度の範囲に調製すれば良好な製麺ドウとすることができることがわかった。

A clear correlation was found between the evaluation of proper noodle dough by skilled technicians and the measured pressure according to the present invention. In other words, it was found that the noodle dough evaluated as best or good in the judgment results of engineers should be in the range of about 4.63 to 5.50 in the pressure measured in this example. As a result of the present invention, even when a skilled technician is absent, the pressure of the noodle dough after kneading is measured by the measuring method of the present invention, and the pressure is adjusted to 4.63 by adjusting the amount of water or adjusting the amount of powder. It was found that good noodle dough can be obtained by adjusting it to a range of about 5.50.

[Test Example 2] (Measurement pressure change (automatic lifting device) for fine adjustment of the amount of water added)
─In the case of preparation with a noodle mixer (200 kg kneading)─
A test was conducted to see how subtle changes in the amount of water added in the preparation of noodle dough are reflected in the pressure measured in the present invention.
200 kg of noodle-making dough was kneaded in the noodle-making mixer as follows. That is, 180 kg of wheat flour and 20 kg of starch, a total of 200 kg of powder, are put into a batch type noodle mixer, and 80 kg of kneading water (0.4 kg of lye water and 3.6 kg of salt dissolved in 76 L of water) is used as kneading water. If the case is 100%, the amount of water in the kneading water alone is 99% (75.24 L of water, 0.4 kg of lye, 3.6 kg of salt) and 101% ((0.4 kg of lye, salt in 75.76 L of water). 3.6 kg) was used, it was investigated how it affects the measured pressure of the noodle dough according to the present invention.

─Pressure measuring device─
Unlike the manual type in Test Example 1, a vertical electric measuring stand equipped with a pressure gauge 11 using an automatic lifting device as shown in FIG. 7 was used. The measurement device includes a grounded frame (measuring table) 3, a commercially available pressure gauge (manufactured by Imada: DS2 series) 11, a slide support section 7 that can move up and down, a slide rail section 5, a sampling container (dough container) 13, and an operation panel. consists of The frame 3 is connected to a vertically movable slide support portion 7 to which a pressure gauge 11 is attached and a slide rail portion 5 , and the pressure gauge 11 is attached to the vertically movable slide support portion 7 . The movement on the slide rail is realized by the drive section 19. As shown in FIG.

Further, as shown in FIG. 8, in the lower part of the frame 3, similarly to Test Example 1, a mounting portion 15 on which the sampling container (dough container) 13 is mounted and a frame serving as the base are provided. The body 3 is connected and integrated. In this way, the integrated structure prevents the load force from being distributed during pressure measurement. As a result, the "pressure during compression" at the time of this measurement can be measured with high accuracy.

Next, as in Test Example 1, a cylindrical container having the size shown in FIG. 5 was used as the dough container 13 . The pressure was measured by lowering the pressure gauge 11 from above while the dough 17 was placed on the surface of the dough.
That is, the pressure gauge 11 also moves up and down in accordance with the vertical movement of the slide portion 7, and the pressure measuring plate (compression seat) 9 at the tip of the pressure gauge 11 is accommodated in the sampling container (dough container) 13 during the downward movement. The probe plate 17 placed on the upper portion of the noodle dough to be measured is pressed, and the noodle dough is indirectly pressed via the probe plate 17 . Then, the pressure gauge (probe) 11 is lowered until the volume reaches 100 ml.

A specific measurement procedure is shown below (FIG. 9).
1. The prepared dough was placed in a container within the range of 100g ± 0.5g.
2. A probe plate 17 was placed on the dough and set in the measuring device. The position of the pressure measuring plate (compression seat) 9 at the tip of the pressure gauge 11 was fixed so that the height was 120 mm from the bottom of the container 13 .
3. The pressure gauge 11 was lowered at a speed of 150 mm/s (1.5 cm/s) to bring the probe plate 17 into close contact with the surface of the noodle dough. The time required for close contact was approximately 0.3 seconds.
Four. Continue to lower the pressure gauge 11 from above, and lower the pressure gauge 11 at a speed of 20 mm/s to compress the noodle dough. ) was compressed. In addition, the time required for compression was approximately 3 seconds.
Five. The peak value of the force (kgf) at the time of compression was captured and numerically extracted to obtain the measured value.

─Test results─
For each dough (100%, 99%, 101%) after adjustment, 6 points were randomly sampled and pressure values were measured according to the measurement procedure described above.
Table 2 shows the measurement results.

As shown in Table 2, there was a clear difference in the measured pressure due to addition/reduction of the kneading water. That is, at 1% water reduction (99%) there was approximately 1.3% cure relative to the baseline. In addition, about 5% softening was observed with 1% water (101%) compared to the standard (100%). Although this value is expected to fluctuate depending on the composition of the powder, mixing water, and other conditions, it was found that even a very small change of 1% in the amount of water added can be measured. These results show that the measurement method of the present invention is highly sensitive.

Claims (3)

An evaluation method for determining the suitability of minced noodle dough obtained after treatment with a noodle mixer, comprising:
Noodle-making aptitude is evaluated by pressing a noodle-making dough obtained after treating a predetermined powder such as wheat flour with water in a noodle-making mixer and measuring the pressure required for the pressing. Appropriate evaluation method for noodle making. 2. The noodle-making adequacy evaluation method according to claim 1, wherein said pressure measurement comprises placing said noodle-making dough in a predetermined container, pressing it from above, and measuring the pressure required for said pressing. 3. The measurement of the pressure includes measuring the pressure required to store a predetermined weight of the noodle dough and press it to the same volume value (cc) as the weight value (g) at the time of pressing. The noodle making appropriateness evaluation method described in .

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