JPS6247503B2 - - Google Patents
Info
- Publication number
- JPS6247503B2 JPS6247503B2 JP55022052A JP2205280A JPS6247503B2 JP S6247503 B2 JPS6247503 B2 JP S6247503B2 JP 55022052 A JP55022052 A JP 55022052A JP 2205280 A JP2205280 A JP 2205280A JP S6247503 B2 JPS6247503 B2 JP S6247503B2
- Authority
- JP
- Japan
- Prior art keywords
- dough
- ingredients
- tempura
- product
- manufacturing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired
Links
- 239000004615 ingredient Substances 0.000 claims description 22
- 238000004519 manufacturing process Methods 0.000 claims description 13
- 239000012530 fluid Substances 0.000 claims description 3
- 239000011248 coating agent Substances 0.000 claims description 2
- 238000000576 coating method Methods 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 238000010008 shearing Methods 0.000 claims 1
- 235000013311 vegetables Nutrition 0.000 description 27
- 239000000047 product Substances 0.000 description 22
- 239000003921 oil Substances 0.000 description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 238000000465 moulding Methods 0.000 description 8
- 235000013312 flour Nutrition 0.000 description 6
- 238000007711 solidification Methods 0.000 description 5
- 230000008023 solidification Effects 0.000 description 5
- 235000002568 Capsicum frutescens Nutrition 0.000 description 4
- 244000291564 Allium cepa Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 241000208843 Arctium Species 0.000 description 2
- 235000003130 Arctium lappa Nutrition 0.000 description 2
- 235000008078 Arctium minus Nutrition 0.000 description 2
- 244000000626 Daucus carota Species 0.000 description 2
- 235000002767 Daucus carota Nutrition 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 239000000428 dust Substances 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 239000004088 foaming agent Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 241000238557 Decapoda Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000010855 food raising agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000005484 gravity Effects 0.000 description 1
- 235000008446 instant noodles Nutrition 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
Landscapes
- General Preparation And Processing Of Foods (AREA)
Description
【発明の詳細な説明】 この発明は天ぷらの製造に係わる。[Detailed description of the invention] This invention relates to the production of tempura.
近年即席麺の具(加薬)等として、天ぷら特に
乾燥天ぷらの需要が増大しており、機械的大量生
産が行なわれるようになつてきているが、解決す
べき課題は未だ少くない。 In recent years, the demand for tempura, especially dried tempura, as ingredients (additives) for instant noodles has increased, and mechanical mass production has begun, but there are still many problems to be solved.
例えば、生地に具(揚種)が含まれているとフ
ライ製品中水分分布が不均一になるのが通常で、
フライ後時間が経つにつれ具の水分がコロモ部分
に移つて食感を低下させる問題がある。また、大
量生産は製品に保存性のあることが前提であり、
製品水分を8%程度以下にまで乾燥することが行
なわれるが、具の水分を敢えて前記水分までに下
げようとすると、水分の少なくなつた生地の部分
の温度が著しく上昇し油に浮かんだ天ぷらの片面
が他の片面に比して褐変が進行し、商品価値が低
下する場合がある。逆にこのような欠点を回避す
べく、具として乾燥野菜を用いることがあるが、
そのような場合は具が加熱過剰となり褐変乃至焦
げが生じて商品価値を低下させることがある。ま
た、乾燥天ぷらに迅速な水戻りの特性を有するこ
とを求めようとする反面、この要求が逆に湯中で
すぐにとろけてしまい箸でつかめなくする傾向を
もたらし易い。或いはまた、機械的大量生産によ
る製品の中で、いわゆる「チリを入れた」(コロ
モに凹凸をつけた)(揚げ花が咲いた)製品がみ
られるようになつて来ているが、該製品の裏側は
成型皿の型そのままで、いかにも趣きがない。 For example, if the dough contains ingredients (fried dough), the moisture distribution in the fried product will usually be uneven.
There is a problem that as time passes after frying, the moisture in the ingredients transfers to the koromo portion, reducing the texture. In addition, mass production requires that the product has a long shelf life.
The product is dried to a moisture content of about 8% or less, but if you try to lower the moisture content of the ingredients to this level, the temperature of the parts of the dough that have lost moisture will rise significantly, resulting in tempura floating in oil. One side of the product may become more brown than the other, reducing its commercial value. On the other hand, in order to avoid these drawbacks, dried vegetables are sometimes used as ingredients, but
In such cases, the ingredients may be overheated, resulting in browning or charring, which may reduce the commercial value. Furthermore, while it is desired that dried tempura have the property of rapid rehydration, this requirement tends to cause the tempura to melt quickly in hot water, making it difficult to grasp with chopsticks. Alternatively, among the products produced by mechanical mass production, products with so-called "chili added" (irregularities are added to the corromo) (deep-fried flowers) are beginning to be seen. The back side of the plate is the same shape as the molded plate, and it is very tasteless.
本発明者は、これらの課題について検討を重ね
る中で、生地の一部を先行フライさせることに着
想し、この考え方を発展させることにより前述諸
課題の改善がはかれることを見出し、この発明を
完成した。 While repeatedly considering these issues, the present inventor came up with the idea of pre-frying a portion of the dough, discovered that by developing this idea, the above-mentioned issues could be improved, and completed this invention. did.
この発明は第一の生地を用いたフライ品を得、
これの少くとも片面に第二の生地のを衣付けしフ
ライすることを骨子とする天ぷらの製造法であ
る。 This invention obtains a fried product using the first dough,
This tempura production method basically involves coating at least one side of the tempura with a second batter and frying it.
この発明によれば、生の具を使用しても、これ
を第一の生地中に配すれば、具の部分は相対的に
長時間のフライ工程を経ることになるため、或は
相対的に少量の生地の中でフライされることにな
るため具の水分は減少しやすく、生地中の水分の
不均一を緩和するのに役立つ。 According to this invention, even if raw ingredients are used, if they are placed in the first dough, the ingredients will undergo a relatively long frying process. Because the ingredients are fried in a small amount of dough, the moisture content of the ingredients tends to decrease, which helps alleviate uneven moisture content in the dough.
逆に、乾燥野菜のような乾燥した具を使用して
も、これを第二の生地中に配すれば、具自体は短
時間のフライ工程ですみ、焦げたり褐変し易いと
いう従来の欠点を改善することができるのであ
る。 On the other hand, even if dry ingredients such as dried vegetables are used, if they are placed in the second batter, the ingredients themselves can be fried for a short period of time, eliminating the traditional drawbacks of easy burning and browning. It can be improved.
また、生・乾を問わず、具を表面の生地のみに
配するとき、具が生地の内部に埋没したり裏面の
生地にまで分布したりしないし、具によつては生
地から盛り上がつたような感じを与えることがで
きるので、製品に豊富な感じを与えることができ
る。 In addition, when ingredients are placed only on the front side of the dough, whether fresh or dried, the ingredients will not be buried inside the dough or distributed to the back side of the dough, and some ingredients may rise up from the dough. It can give a vine-like feel, giving the product a rich feel.
また生地を泡立てると、増量感が大きい、フラ
イ時間が短かくてすむ、乾燥後復水時の戻りがよ
い、等の利点がある反面復水時箸でつかみ上げに
くくなるのが速くなる傾向も出てくる。この発明
によれば、一方の生地を泡立てることにより、増
量感等の利点が生じるとともに、箸でつかみ上げ
られる程度の物性を復水後維持できる時間が延長
できる。 In addition, whipping the dough has the advantages of increasing the volume, shortening the frying time, and improving the return of water when it condenses after drying, but it also tends to become difficult to pick up with chopsticks faster when the dough condenses. come out. According to this invention, by whipping one of the doughs, advantages such as a feeling of increased volume are produced, and the time during which physical properties that can be picked up with chopsticks can be maintained after condensation can be extended.
また生地の保形性との関連から従来は機械生産
により「チリを入れる」作業は天ぷらの片面に制
限されていたのが、この発明により、天ぷらの両
面に「チリを入れる」作業が可能となる。すなわ
ち具体的には、加熱成型皿中の第一の生地を充填
し生地上面が少くとも流動性のある間に上面に加
熱油をシヤワーリングしてフライ品を得、これを
同径の加熱成型皿中へ反転収載し、上面に第二の
生地を補填し加熱油をシヤワーリングするのであ
る。より詳細には、先入油を滴下乃至塗布した加
熱成型皿に所定量の形成を充填することにより、
成型皿に囲繞された部分から熱固化が始まるが、
囲繞されていない部分、生地上面が未だ流動性を
有するうちに加熱油をシヤワーリングし、そのこ
とにより上面に「チリを入れる」。この上面の固
化は不充分であると、後で(特に反転して次の皿
にのせる際)チリが平面に戻つてしまうので、シ
ヤワーリングによる固化は時間を充分にとつて進
めるか、又は一定の固化ののち、加熱油中への浸
漬処理により固化を促進するのがよい。次にこの
フライ品を同径の加熱成型皿中へ反転収載し、そ
の反転した上面に所定量の生地を充填し、先と同
様にシヤワーリングし、必要であればさらに加熱
油中に浸漬する。 In addition, due to the shape-retaining properties of the dough, in the past, the process of adding chili to tempura was limited to one side of the tempura due to machine production, but with this invention, it is now possible to add chili to both sides of tempura. Become. Specifically, the first dough is filled in a heated molding dish, heated oil is showered on the top surface of the dough while the top surface is at least fluid to obtain a fried product, and then heated and molded into the same diameter. The dough is placed upside down in a dish, the second dough is added to the top, and heated oil is showered. More specifically, by filling a predetermined amount of molding into a hot molding pan onto which pre-filled oil has been dripped or applied,
Heat solidification begins in the area surrounded by the molding plate,
While the unenclosed area, the top surface of the dough, is still fluid, shower the heated oil, thereby "chilling" the top surface. If the solidification of the top surface is insufficient, the dust will return to a flat surface later (especially when it is turned over and placed on the next plate), so it is necessary to allow sufficient time for solidification by showering, or After a certain degree of solidification, solidification is preferably promoted by immersion treatment in heated oil. Next, this fried product is placed upside down in a heated molding dish of the same diameter, and a predetermined amount of dough is filled into the upside down top surface, showered as before, and further immersed in heated oil if necessary. .
この発明で使用する生地は、通常小麦粉と水を
基調とするが、知られている通り小麦粉の一部又
は全部をデン粉と蛋白の混合物と置きかえてもよ
い。生地原料としてこれら小麦粉、デン粉、蛋
白、パン粉、水の他起泡剤、増粘剤、油脂類、乳
化剤、膨化剤、卵液、食塩、調味料等公知のもの
を含んでよいのはもちろんであり、エビ、野菜、
その他各種の具を配し或いは配さなくてもよい。 The dough used in this invention is usually based on wheat flour and water, but as is known, part or all of the wheat flour may be replaced with a mixture of starch and protein. In addition to these flour, starch, protein, bread crumbs, and water, the dough raw materials may of course contain known ingredients such as foaming agents, thickeners, oils and fats, emulsifiers, leavening agents, egg wash, salt, and seasonings. and shrimp, vegetables,
Various other ingredients may or may not be provided.
第一の生地と第二の生地は、同一組成、同様具
の配合であつてもよいが、上述した実施態様に示
したような変化をもたせてもよい。 The first dough and the second dough may have the same composition and the same combination of ingredients, but may also have changes as shown in the embodiments described above.
第一の生地を用いたフライ品に対する第二の生
地の衣付けは、全面に対して行てもよく、片面に
とどめてもよい。 The second batter may be applied to the entire fried product using the first batter, or may be applied to only one side.
最終フライ後、必要に応じて脱油、乾燥、包装
等を行ない、製品とする。 After the final frying, the product is deoiled, dried, packaged, etc. as necessary.
以下、実施例でこの発明を説明する。 This invention will be explained below with reference to Examples.
実施例 1
天ぷら用小麦粉100部、水250部、及び天ぷら用
市販起泡剤1部とから、泡立てた生地を調製した
(比重約0.6)。Example 1 A whipped dough (specific gravity of about 0.6) was prepared from 100 parts of flour for tempura, 250 parts of water, and 1 part of a commercially available foaming agent for tempura.
少量の先入油が滴下され170℃に加熱された第
一の成型皿(内径80mm、深さ15mm)中に、上記生
地20gr.を充填し、30秒後(底、周面の固化は始
まつているが生地上面は流動性を保持している)
に、180℃の加熱油を生地上面にシヤワーリング
し、このシヤワーリングを60秒間続けたところ、
全体が固化した。このフライ品を170℃に加熱さ
れた同径の第二の成型皿(深さ25mm)の中へ、上
下を反転して収載した後、上面に上記生地20gを
補填し、180℃の加熱油を60秒間シヤワーリング
して固化させた後、140℃の油中へ5分間浸漬し
てフライ品を得た。このものは、両者に「チリ」
のある新規なもので、また十分に膨化した良好な
組織であつた。 Fill 20g of the above dough into the first molding dish (inner diameter 80mm, depth 15mm) into which a small amount of pre-filled oil was dropped and heated to 170℃. (The upper surface of the dough retains its fluidity.)
When I showered heated oil at 180℃ on the top of the dough and continued this showering for 60 seconds,
The whole thing solidified. This fried product was placed upside down in a second molding dish of the same diameter (depth 25 mm) heated to 170°C, then 20g of the above dough was added to the top surface, and heated with 180°C oil. After solidifying it by showering for 60 seconds, it was immersed in oil at 140°C for 5 minutes to obtain a fried product. This thing is “chili” for both of them.
The tissue was new and sufficiently swollen.
実施例 2
実施例1と同じ生地、及び該生地100部に対し
て生の野菜細片(人参、ネギ及びゴボウ)25部を
配合した生地の二種を調製した。Example 2 Two types of dough were prepared: the same dough as in Example 1, and a dough in which 25 parts of raw vegetable pieces (carrots, green onions, and burdock) were mixed with 100 parts of the dough.
生野菜片を含む生地を第一の生地とし、含まな
い生地を第二の生地とする他は実施例1と同様に
天ぷらを製造したが、この製品は生野菜の水分が
十分に除かれ且つ生地の色も良好であつた。 Tempura was produced in the same manner as in Example 1, except that the dough containing raw vegetable pieces was used as the first dough, and the dough without raw vegetable pieces was used as the second dough. The color of the fabric was also good.
比較として、生野菜片を含まない生地を第一の
生地とし、含む生地を第二の生地として天ぷらを
製造したが、フライ時間を本実施例と同様にした
製品は、生野菜片の水分が十分に除かれておら
ず、また、生野菜片の水分を十分に除くために油
中浸漬の時間を7分にしたものは、製品の褐変が
大きく、見栄えが悪かつた。 For comparison, tempura was manufactured using a dough that did not contain raw vegetable pieces as the first dough and a dough that did contain raw vegetable pieces as the second dough. In addition, when the raw vegetable pieces were immersed in oil for 7 minutes in order to remove moisture sufficiently, the product had significant browning and had a poor appearance.
実施例 3
生野菜細片の厚さを約1.5倍にし、また最終製
品において具の水分が充分除かれた状態にするた
めに第一の加熱油シヤワーリングの後2分間油に
浮かして加熱する他は、実施例2と同様に野菜天
ぷらを製造した。比較として第二の成型皿への収
載に際し生地を反転しない製品も製造した。比較
製品の底面(チリが入つていない)は褐変の程度
が大きかつたが、本例製品の外観は問題が無く良
好であつた。Example 3 In order to increase the thickness of the raw vegetable strips by about 1.5 times and to ensure that the moisture content of the ingredients is sufficiently removed in the final product, they are heated by floating them in oil for 2 minutes after the first hot oil showering. Other than that, vegetable tempura was produced in the same manner as in Example 2. For comparison, a product was also produced in which the dough was not turned over when placed in the second molding dish. The bottom surface of the comparison product (without dust) had a large degree of browning, but the product of this example had no problems and had a good appearance.
実施例 4
実施例1と同じ生地、及び該生地100部に対し
て乾燥野菜細片(人参、ネギ及びゴボウ)6部を
配合した生地の2種を調製し、乾燥野菜細片が生
地の水分を吸収して生地の粘度を増大させないう
ちに、天ぷらを製造した。Example 4 Two types of dough were prepared: the same dough as in Example 1, and a dough containing 6 parts of dried vegetable pieces (carrots, green onions, and burdock) per 100 parts of the dough. The tempura was prepared before the viscosity of the dough increased by absorbing the water.
すなわち、乾燥野菜細片を含まない生地を第一
の生地とし、乾燥野菜細片を含む生地を第二の生
地とする他は実施例1と同様に天ぷらを製造した
が、この製品は野菜の焦げがなく外観上良好であ
つた。比較として、乾燥野菜細片を含む生地を第
一の生地とし、乾燥野菜細片を含まない生地を第
二の生地として天ぷらを製造したが、製品中野菜
の褐変は著しかつた。 That is, tempura was produced in the same manner as in Example 1, except that the first dough was a dough that did not contain dried vegetable pieces, and the second dough was a dough that contained dried vegetable pieces. There was no scorch and the appearance was good. For comparison, tempura was produced using a first dough containing dried vegetable pieces and a second dough containing no dried vegetable pieces, but the browning of the vegetables in the product was significant.
実施例 5
天ぷら用小麦粉100部と水250部とから生地を調
製した。第一の生地20gに生野菜片3gを混合、第
二の生地20gに生野菜片3gを混合、シヤワーリン
グ後のフライ時間を7分にする他は実施例1と同
様に天ぷらを製造した。これと別に第一の生地
20gに生野菜片6gを混合、第二の生地20gには野
菜を混入せず同様に天ぷらを製造した。前者では
野菜が全面に散らばつているが、後者では野菜が
片面に集まつている。野菜のある方を表面とした
場合、表面から見ると同じ野菜の量でも後者の方
が野菜が多く豊かな感じがあり優位性があつた。Example 5 A dough was prepared from 100 parts of tempura flour and 250 parts of water. Tempura was produced in the same manner as in Example 1, except that 3 g of raw vegetable pieces were mixed with 20 g of the first dough, 3 g of raw vegetable pieces were mixed with 20 g of the second dough, and the frying time after showering was changed to 7 minutes. Apart from this, the first fabric
Tempura was prepared in the same manner by mixing 20 g of raw vegetable pieces with 6 g of raw vegetable pieces, and adding no vegetables to the second 20 g of dough. In the former, vegetables are scattered all over the surface, while in the latter, vegetables are gathered on one side. When the side with vegetables was placed on the front side, even if the amount of vegetables was the same when viewed from the front side, the latter had more vegetables and seemed richer, giving it an advantage.
実施例 6
天ぷら用小麦粉100部と水250部からなる生地を
第一の生地とおきかえる他は実施例1と同様に天
ぷらを製造した。実施例1の製品と本例の製品
を、各々丼鉢に入れ、90℃の湯を注いで1分後箸
で撮んだが、本例製品の方が保形性が優れてい
た。Example 6 Tempura was produced in the same manner as in Example 1, except that the first dough was replaced with a dough consisting of 100 parts of flour for tempura and 250 parts of water. The product of Example 1 and the product of this example were each placed in a rice bowl, 90°C hot water was poured over them, and after 1 minute, photographs were taken with chopsticks. The product of this example had better shape retention.
Claims (1)
くとも片面に第二の生地を衣付けしフライするこ
とを特徴とする天ぷらの製造法。 2 生の具を第一の生地中に配する第1項記載の
製造法。 3 乾燥した具を第二の生地中に配する第1項記
載の製造法。 4 具を表面の生地にのみ配する第1項記載の製
造法。 5 一方の生地のみを泡立てる第1項記載の製造
法。 6 加熱成型皿中に第一の生地を充填し生地上面
が少くとも流動性のある間に上面に加熱油をシヤ
ワーリングしてフライ品を得、これを同径の加熱
成型皿中へ反転収載し、上面に第二の生地を補填
し加熱油をシヤワーリングする第1項記載の製造
法。 7 いずれかまたは両方のシヤワーリング工程に
続いて、加熱油中への浸漬処理を行なう第6項記
載の製造法。[Claims] 1. A method for producing tempura, which comprises obtaining a fried product using a first dough, coating at least one side of the fried product with a second dough, and frying the product. 2. The manufacturing method according to paragraph 1, wherein the raw ingredients are arranged in the first dough. 3. The manufacturing method according to item 1, wherein the dried ingredients are placed in the second dough. 4. The manufacturing method according to item 1, in which the ingredients are placed only on the surface of the dough. 5. The manufacturing method according to item 1, in which only one of the doughs is whipped. 6 Fill the first dough into a heat-forming dish, and while the top surface of the dough is at least fluid, shower heated oil on the top surface to obtain a fried product, and invert it into a heat-forming dish of the same diameter. The manufacturing method according to item 1, wherein the second dough is added to the top surface and heated oil is showered. 7. The manufacturing method according to item 6, wherein either or both of the shearing steps are followed by immersion treatment in heated oil.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2205280A JPS56117764A (en) | 1980-02-23 | 1980-02-23 | Preparation of "tempura" |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
JP2205280A JPS56117764A (en) | 1980-02-23 | 1980-02-23 | Preparation of "tempura" |
Publications (2)
Publication Number | Publication Date |
---|---|
JPS56117764A JPS56117764A (en) | 1981-09-16 |
JPS6247503B2 true JPS6247503B2 (en) | 1987-10-08 |
Family
ID=12072140
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
JP2205280A Granted JPS56117764A (en) | 1980-02-23 | 1980-02-23 | Preparation of "tempura" |
Country Status (1)
Country | Link |
---|---|
JP (1) | JPS56117764A (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP6712163B2 (en) * | 2016-03-31 | 2020-06-17 | 日清食品ホールディングス株式会社 | Dry fried food |
-
1980
- 1980-02-23 JP JP2205280A patent/JPS56117764A/en active Granted
Also Published As
Publication number | Publication date |
---|---|
JPS56117764A (en) | 1981-09-16 |
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