KR101175152B1 - Manufacturing method of whole soybean curd - Google Patents

Abstract

The present invention relates to a method for manufacturing a whole bean curd, which can be prepared using an ultrafine raw soybean powder (MFS) using only protein polymerase TGase, which includes all the nutritional components of soybean, and has excellent taste and improved texture. .

Description

Manufacturing method of whole soybean curd {Manufacturing method of whole soybean curd}

The present invention relates to a manufacturing method of a frontal tofu prepared using fine raw soybean powder (MFS), and a frontal tofu manufacturing method capable of manufacturing a whole head with excellent texture through soymilk coagulation process by an enzyme derived from a microorganism.

Tofu, a representative soybean processed food, is a concentrated product of soy protein. Tofu in the East has a long history and tradition and has been consumed as an important protein source for many people to date. In particular, tofu products have a lighter taste and a fuller feeling than other foods, and have an essential amino acid that is comparable to animal protein. Recently, tofu has spread to popular foods as it has been announced that it has excellent preventive effects in cancer, heart disease, osteoporosis and kidney disease.

The disadvantages of nutritionally superior tofu include environmental pollution and loss of nutrition due to loss of water-soluble amino acids of pure water and protein coagulants that are produced during the manufacturing process of general tofu. . In the process of tofu production, the sewage and pure water produced as by-products are being researched for use as some food and biological materials, but most of them are used or discarded as feed. Therefore, there is a need for a study on a method for preparing tofu that minimizes the loss of rich fats such as fiber and rich nutrition.

Recently, with the development of powder engineering, fine powder can be made without removing fat component of soybean. These soybean powder is expected to be used as various food materials in the future due to its excellent processing ability, and is a representative example of soybean fine powder. As an example, manufacture of the frontal tofu which is a filling tofu is mentioned. Whole tofu is a product made by making soy milk using soybean fine powder and then forming tofu gel in packaging container by heat treatment and addition of coagulant, and it has simpler and economical processing process than conventional tofu production. Various added whole tofu products can be prepared. The quality of the tofu affects the texture of the tofu by the coagulation conditions such as protein content and quality according to the type of soybean, solid concentration in soymilk, heating temperature and time, solidification process, and pressing during molding.

Techniques for preparing and mixing transglutaminase (hereinafter referred to as TGase) enzymes with coagulants for the preparation of frontal head are known. Until now, the general frontal tofu is used as it is so insoluble material of the busy business contained in the tofu tissue, so the tissue is rough and uneven, so it has a low organoleptic texture characteristics compared to the general tofu has received the consumer's appearance.

In addition, according to the addition concentration of the coagulant affects the texture and taste of the frontal tofu is required to add the appropriate amount of coagulant during the preparation of the frontal tofu. In particular, the frontal tofu was prepared using a small amount of TGase enzyme due to the high price of the protein polymerase TGase enzyme. In addition, if only the natural coagulant is used, the coagulation is not good, and the elasticity of the tofu is insufficient, and when the amount of the coagulant is increased, there is a disadvantage in that the taste of the tofu is adversely affected.

Complementing the shortcomings of the existing whole tofu production, including all the nutritional ingredients of soybeans, the taste is excellent, the development of a method of manufacturing a whole tofu with improved texture.

The present invention is to provide a method for manufacturing a frontal tofu using only ultra-fine soybean powder (MFS) using the protein polymerase TGase.

The present invention is to provide a method of manufacturing a whole tofu with excellent taste and improved texture, including all the nutrients of soybean.

Thus, the present invention is mixed with soybean powder in water (S1) as a preferred embodiment, gelatin 0.25 ~ 1% by weight, rice flour 1 ~ 5% by weight, carrot juice 45 ~ 85% by weight and turmeric powder 1 A soybean milk manufacturing step of homogenizing after mixing one or two or more selected from ˜3% by weight; (S2) first heat-treating the prepared soybean milk at 90-110 ° C. for 5-30 minutes; (S3) adding 5 to 15% by weight of TGase relative to the weight of the raw soybean powder after cooling at room temperature; (S4) reacting the mixture of (S3) at 45 to 55 ° C. for 1 to 3 hours; And (S5) a frontal tofu manufacturing method comprising the step of heat-treating the reactants of (S4) at 90 to 100 ° C for 10 to 30 minutes.

In the above embodiment, the homogenization in (S1) may be performed for 1 to 5 minutes at 8,000 ~ 12,000rpm.

In the above embodiment, the raw soybean powder in (S1) may be included 12.5% by weight or more based on the total weight of the mixture mixed with water.

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The present invention provides a frontal head prepared by the above manufacturing method as another preferred embodiment.

1 is a graph measuring viscoelasticity when gelatin was added according to concentration in Example 5,
Figure 2 is a photograph of the tissue observed by using a scanning electron microscope when the gelatin is added by concentration in Example 5.

Hereinafter, the present invention will be described in more detail.

The present invention (S1) mixed soybean powder in water, gelatin 0.25-1% by weight, 1-5% by weight of rice flour, carrot juice 45-85% by weight and 1 to 3% by weight of turmeric powder Soybean milk manufacturing step of homogenizing after mixing one or two or more kinds; (S2) first heat-treating the prepared soybean milk at 90-110 ° C. for 5-30 minutes; (S3) adding 5 to 15% by weight of TGase relative to the weight of the raw soybean powder after cooling at room temperature; (S4) reacting the mixture of (S3) at 45 to 55 ° C. for 1 to 3 hours; And (S5) a frontal tofu manufacturing method comprising the step of heat-treating the reactants of (S4) at 90 to 100 ° C for 10 to 30 minutes.

Raw soybean powder is manufactured by a known method, and the raw soybean is micronized full-powdered soybean fine powder (micronized full) to a particle size of 300 mesh or more produced through washing, stripping, coarse grinding, fluidized bed drying and fine grinding. -Fat soybean powder (MFS) can be finely powdered under conditions that remove the skin of raw soybean and keep soybean's unique nutritional and bioactive ingredients, taste and flavor, and minimize protein denaturation and fat rancidity.

TGase enzyme, a natural coagulant derived from microorganisms used to prepare the frontal head, is a cross-linked polymerase that polymerizes protein molecules into dimers and trimers, which are proteins that act on proteins. The cross-linking reaction by TGase enzyme catalyzes the acyl transfer reaction between the γ-carboxyamide group of glutamine residues in proteins and peptides and various primary amines, resulting in ε- (γ-glutamyl) lysyl isopeptide binding (GL cross- Liking) polymerizes the protein, which is different from the peptide bonds of normal proteins. Currently, commercially produced TGase enzyme is produced by adding 95% of excipient to pure enzyme, so that the TGase enzyme concentration is very low. The frontal tofu, a protein coagulum polymerized by TGase, is considered to be partially indigestible in the human intestine.

In the step (S1), the raw soybean powder may be advantageous to prepare the elastic front head to include more than 12.5% by weight based on the total mixture weight mixed with water, homogenization is performed for 1 to 5 minutes at 8,000 ~ 12,000rpm It may be advantageous to manufacture a frontal head having a uniform texture.

At this time, in the step (S1) it is possible to prepare a whole head by mixing a variety of sub-materials, gelatin may be mixed 0.25 to 1% by weight more than the weight of the soybean milk to increase the elasticity. In this case, gelatin is gelatinized at a low temperature, so the water introduced in step (S1) may be 70 ℃ or more. By adding gelatin, which is a kind of denatured protein, the effective polymerization of soy protein and TGase enzyme promotes the binding between proteins to provide a whole head with improved physical properties.

In addition (1) to 5% by weight of the rice flour compared to the weight of the soybean milk in the step (S1) to produce a whole head with improved texture and firmness and elasticity.

In addition, carrot juice may be further mixed with 45 to 85% by weight in consideration of firmness and elasticity, color and aroma, and may be advantageous in terms of adding taste and functionality of the product by mixing 1 to 3% by weight of turmeric powder.

Only one kind of the above-described submaterial may be mixed, or two or more kinds thereof may be mixed together.

As a result, in addition to the above-described physical properties, nutrition can be strengthened to prepare the whole head to which the functionality is given.

On the other hand, the soybean milk prepared in (S2) is subjected to a first heat treatment for 5 to 30 minutes at 90 ~ 110 ℃. If heat treatment is less than 5 minutes at less than 90 ℃, there is insufficient problem of binding reaction by enzymes due to lack of protein denaturation. If heat treatment is more than 30 minutes at 110 ℃ or more, the elasticity in the texture of the frontal head is reduced due to excessive protein denaturation. There is a problem.

Step (S3) of the manufacturing method of the frontal tofu of the present invention is a step of adding an enzyme, before adding the enzyme after the first heat treatment, first cooling to room temperature to lower the optimum reaction temperature of the enzyme and then adding TGase. TGase is added at 20% by weight or less relative to the weight of the raw soybean powder, but if it exceeds 20% by weight, the hardness becomes too high, resulting in a decrease in elasticity and hardness. The lower the content of TGase, the more soft tofu can be manufactured. Especially, when TGase is added in an amount less than 1% by weight based on the weight of raw soybean powder, it is possible to produce a foot-shaped frontal tofu to provide a simple dietary material. have.

After homogenizing the mixture of (S3) at 5,000 to 10,000 rpm for 10 to 20 seconds, the mixture is subjected to a reaction (S4) for 1 to 3 hours at 45 to 55 ° C. for optimal temperature and reaction of TGase.

And (S5) step is subjected to a second heat treatment for 10 to 30 minutes at 90 ~ 100 ℃ for sterilization of the reactants of the (S4).

By preparing in this way, it is possible to provide a whole tofu containing all the components of soybean, and also to coagulate properly by using only TGase enzyme, which is a natural coagulant, as a coagulant, and to provide a tofu with excellent texture and taste of tofu. have.

Hereinafter, the configuration of the present invention in more detail through examples, but the scope of the present invention is not limited to the following production examples and examples.

Example  1: ultrafine Raw soybeans  powder( MFS Method of manufacturing frontal tofu according to concentration

MFS with a particle size of 600mesh (average 25㎛) was prepared at 7.5 ~ 17.5% by weight based on the total weight of the mixture mixed with water, homogenized at 10,000rpm for 2 minutes using a homogenizer (Omni 10000, USA) Whole soybean oil was prepared. The homogenized whole soybean oil was sealed in a dedicated container and heat-treated at 100 ° C for 5 minutes. After heat treatment, the mixture was cooled at room temperature, 10 wt% of TGase enzyme was added, and reacted at 50 ° C. for 1 hour, followed by cooling. Secondary heat treatment of the coagulated frontal head was performed at 95 ° C. for 10 minutes, and left at room temperature for 1 hour to prepare a non-compressed frontal head.

Example  2: manufacturing method of frontal tofu according to heat treatment time

MFS having a particle size of 600mesh (average 25㎛) was prepared at 15% by weight, homogenizer (Omni 10000, USA) was used to homogenize at 10,000 rpm for 2 minutes, and soybean milk, the main raw material of the frontal head, was prepared. The homogenized whole soybean oil was sealed in a dedicated container and heat-treated at 100 ° C. for 5 to 30 minutes. After heat treatment, the mixture was cooled at room temperature, 10 wt% of TGase enzyme was added, and reacted at 50 ° C. for 1 hour, followed by cooling. Secondary heat treatment was performed for 10 minutes at 95 ℃ and left for 1 hour at room temperature to prepare a non-compression front head.

Example  3: TGase  How to prepare whole tofu according to concentration

MFS having a particle size of 600 mesh (average 25 μm) was prepared at 15 wt%, homogenized at 10,000 rpm for 2 minutes using a homogenizer (Omni 10000, USA), and then the whole raw soybean milk was prepared. The homogenized whole soybean oil was sealed in a dedicated container and heat-treated at 100 ° C for 5 minutes. After heat treatment, the mixture was cooled at room temperature, and then 1-20% by weight of TGase enzyme was added and reacted at 50 ° C. for 1 hour, followed by cooling. Secondary heat treatment was performed for 10 minutes at 95 ℃ and left for 1 hour at room temperature to prepare a non-compression front head.

Example 4 Preparation of Whole Tofu According to Enzyme Treatment Time

MFS having a particle size of 600 mesh (average 25 μm) was prepared at 15 wt%, homogenized at 10,000 rpm for 2 minutes using a homogenizer (Omni 10000, USA), and then the whole raw soybean milk was prepared. The homogenized whole soybean oil was sealed in a dedicated container and heat-treated at 100 ° C for 5 minutes. After heat treatment, the mixture was cooled at room temperature, 10 wt% of TGase enzyme was added, and reacted at 50 ° C. for 1 to 4 hours, followed by cooling. Secondary heat treatment was performed for 10 minutes at 95 ℃ and left for 1 hour at room temperature to prepare a non-compression front head.

Example  5: manufacturing method of whole tofu by adding gelatin

MFS with a particle size of 600mesh (average 25㎛) was prepared at 15% by weight, homogenized at 10,000rpm for 2 minutes using a homogenizer (Omni 10000, USA), and gelatin was added at 0.25-1% by weight to obtain the main raw material. Whole soymilk was prepared. The homogenized whole soybean oil was sealed in a dedicated container and heat-treated at 100 ° C for 5 minutes. After heat treatment, the mixture was cooled at room temperature, 5% by weight of TGase enzyme was added, and reacted at 50 ° C. for 1 hour, followed by cooling. Secondary heat treatment was performed for 10 minutes at 95 ℃ and left for 1 hour at room temperature to prepare a non-compression front head.

Example  6: Preparation of Whole Tofu by Addition of Rice Flour

MFS with a particle size of 600mesh (average 25㎛) was made into 15% by weight, homogenized at 10,000rpm for 2 minutes using a homogenizer (Omni 10000, USA), and rice flour was added as 1 ~ 5% by weight. Whole soymilk was prepared. The homogenized whole soybean oil was sealed in a dedicated container and heat-treated at 100 ° C for 5 minutes. After heat treatment, the mixture was cooled at room temperature, 5% by weight of TGase enzyme was added, and reacted at 50 ° C. for 1 hour, followed by cooling. Secondary heat treatment was performed for 10 minutes at 95 ℃ and left for 1 hour at room temperature to prepare a non-compression front head.

Example  7: Carrot Juice  And tofu preparation method according to gelatin addition

MFS having a particle size of 600mesh (average 25 μm) was prepared in 15% by weight, 45, 65, 85% by weight of carrot juice and 0.5% by weight of gelatin were added and homogenized at 10,000 rpm for 2 minutes using a homogenizer (Omni 10000, USA). Then, the soybean milk, the main raw material of the frontal tofu, was prepared. The homogenized whole soybean oil was sealed in a dedicated container and heat-treated at 100 ° C for 5 minutes. After heat treatment, the mixture was cooled at room temperature, 5% by weight of TGase enzyme was added, and reacted at 50 ° C. for 1 hour, followed by cooling. Secondary heat treatment was performed for 10 minutes at 95 ℃ and left for 1 hour at room temperature to prepare a non-compression front head.

Example  8: Turmeric powder  And tofu preparation method according to gelatin addition

MFS with a particle size of 600mesh (average 25㎛) was prepared in 15% by weight, added 1, 2, 3% by weight of turmeric powder and 0.5% by weight of gelatin, and homogenized at 10,000 rpm for 2 minutes using a homogenizer (Omni 10000, USA). Then, the soybean milk, the main raw material of the frontal tofu, was prepared. The homogenized whole soybean oil was sealed in a dedicated container and heat-treated at 100 ° C for 5 minutes. After heat treatment, the mixture was cooled at room temperature, 5% by weight of TGase enzyme was added, and reacted at 50 ° C. for 1 hour, followed by cooling. Secondary heat treatment was performed for 10 minutes at 95 ℃ and left for 1 hour at room temperature to prepare a non-compression front head.

Experimental Example  : Evaluation of Physical Properties of Prepared Whole Head

The physical properties of the frontal head prepared by Examples 1 and 8 were measured as follows.

The prepared frontal tofu texture measurement was cut to a certain size (2 × 2 × 2 cm) 2 hours after the preparation of the frontal head and subjected to texture profile analysis (TPA) test using a texture analyser (TA-XTplus, micro stable system, UK). It was. Ten times per sample was measured using a plunger (φ 35 mm) under the same conditions as in Table 1. The hardness, adhesion, springness, chewiness, adhesiveness, and cohesiveness of the gel were evaluated using the values obtained as the TPA test by this equipment.

division Condition Sample (W × L × H)  20 × 20 × 20 mm Test speed 2 mm / sec Distance 9 mm Time 3 sec Trigger force 5 g

1. The texture change according to the content of ultra fine raw soybean powder

Table 2 shows the results of texture measurement when the frontal head was prepared as in Example 1. The frontal heads prepared at MFS 7.5% and 10% concentrations did not maintain the shape of the tofu and thus the texture was impossible. Hardness, which indicates the hardness of the tofu, was obtained by dividing the product of length and height by the depth of penetration. The hardness value increased with increasing MFS concentration. The cohesiveness and elasticity of internal bond strength also tended to increase depending on the MFS concentration. Especially, the cohesiveness and elasticity increased by 0.89% and 0.97%, respectively, at 15% concentration. In addition, compared to commercial frontal heads, the elasticity of commercially available frontal heads was 0.93%, whereas the elasticity of frontal heads prepared at MFS 15% concentrations was 0.97%, and the elasticity of frontal heads made at 17.5% concentrations was 0.98%, which is higher than that of commercially available frontal heads. Good tofu production was possible.

2. Texture change according to heat treatment time

The results of measuring the texture of the frontal head according to the heat treatment time of Example 2 are shown in Table 3. The quality of tofu varies greatly depending on the amount and quality of protein according to the type of soybean, the amount of solids in soymilk, and the heating temperature and time. The hardness of the untreated control group was 513.46 dyne / cm ² , and the hardness of the frontal head after 5 minutes of heat treatment was 706.40 dyne / cm ² . Hardness decreases when heat treated for more than 10 minutes, hardness is 587.94 dyne / cm ² when heat treated for 20 minutes The value was similar to that of the control, and the hardness tended to increase to 700.55 dyne / cm ² after 30 minutes heat treatment. In addition, the adhesiveness was also high as 620.33g after the heat treatment for 5 minutes, and it was possible to prepare tofu having a hard and soft structure.

3. Change of texture according to TGase concentration

The results of measuring the texture by adding the enzyme concentration in Example 3 to 1-20% (w / w) relative to the MFS concentration are shown in Table 4 below. When the enzyme concentration was 1% and 3%, it was difficult to measure the texture due to the easily spreading form without the firmness, and the hardness was very low as 200 dyne / cm ² . At 5% or more, it was possible to produce a firm frontal tofu. When 10% was added, hardness was 769.18 dyne / cm ² , cohesiveness was 0.87%, and elasticity was 0.97%. The frontal head treated with TGase more than 15% was too hard and the hardness was very high, while the cohesiveness and elasticity were similar.

4. Change of texture according to enzyme treatment time

The results of measuring the texture of the frontal head according to the TGase treatment time in Example 4 are shown in Table 5. The hardness was 700.42 dyne / cm ² when the enzyme was treated for 1 hour and decreased as the enzyme treatment time became longer. When the enzyme was treated for 4 hours, it was 572.75 dyne / cm ² . It is confirmed that it becomes a crushed frontal head. In addition, the tackiness also decreased as the enzyme treatment time increased, resulting in 494.03 g when treated with the enzyme for 4 hours, but the elasticity and cohesiveness did not change significantly. In the case of the same protein according to the type of substrate protein, it can be seen that the time to show the maximum activity is significantly different depending on the enzyme and protein reaction temperature.

5. Change of texture by gelatin addition

The results of measuring the change in the texture of the texture according to the addition of gelatin in Example 5 are shown in Table 6. As a denatured protein used as food additives, gelatin, a high molecular weight raw material, was added to whole soybean oil to reduce the use of TGase enzyme, and to produce more economical and improved tofu. Among the materials that can be used as gelling agents, thickening agents or stabilizing agents in food processing, gelatin contains all essential amino acids except tryptophan and cysteine, and is structurally denatured protein, which is a protein-protein interaction. It is believed that this is easy. In addition, gelatin, unlike other proteins, can form gels in a wide range of concentrations to make products ranging from jelly to hard gel confectionary.

When gelatin was added, it was homogenized and dissolved by adding MFS and hot water, because gelatin gelled at low temperature. The hardness of the control group without gelatin was 574.51 dyne / cm ² , but 0.25% of gelatin added to 619.72 dyne / cm ² . Hardness began to increase, and when 0.5% was added, the maximum value was 708.10 dyne / cm ² , and hardness was decreased at higher concentrations. Adhesion increased with increasing gelatin concentration, and adhesion was highest at 609.82 g when 0.5% gelatin was added. As a result, 0.5% gelatin added to 5% TGase enzyme was used to prepare whole tofu with suitable properties.

The result of measuring the viscoelasticity to measure the change in physical properties when 0.5% gelatin is added is shown in FIG. 1. Continuous dynamic viscoelasticity represents the change in storage modulus (G ') and loss modulus (G "), and the change in viscoelasticity during gelation is caused by oscillations in the linear viscoelastic range with little structure breakdown. In this experiment, dynamic shear oscillation method was used, and gelatin was added at various concentrations at 15% MFS, and then TGase was added to measure the change.

In all concentration ranges, G 'and G "increased over time in the frequency range, and the value of G" tended to be higher than that of G'. In the 0.5% addition of gelatin, the values of G 'and G "were significantly increased. At 1%, the values of G' and G" were higher than those without addition of gelatin, but lower than those of 0.5%. This is presumably because the concentration of 1% gelatin dissociates the crosslinks participating in the formation of the junction zone, thereby lowering the concentration of the junction region. In addition, the G 'and G "values of the frontal head of gelatin added decrease the G' value as gelatin is added, and when 0.5% of gelatin is added, G 'and G" cross over, and the viscosity becomes more viscous than elastic. It appeared to increase. As a result, the frontal head prepared by adding 5% TGase and 0.5% gelatin had similar texture and physical properties to the frontal head added with only 10% TGase.

The frontal part to which the gelatin was added to each concentration in 15% MFS was cut to a certain size and lyophilized, and the texture of the surface was observed through a scanning electron microscope. In the group to which 0.5% of gelatin was added as a control group, smooth, uniform and dense network structure was shown, and a little larger protein aggregate was shown by the addition of gelatin, but there was no significant difference from the control group. However, as the gelatin concentration increased, the pores of the network structure became larger, coarse and irregular.

6. Change of texture by adding rice flour

Addition of rice flour of Example 6 to prepare a whole head to improve the physical properties and the results of measuring the change in texture characteristics are shown in Table 7. As rice flour concentration increased, hardness increased, and when 5% by weight was added, the hardness was 677.53 dyne / cm ² . Cohesiveness and elasticity of -9.97g and 0.99%, respectively, when the addition of 3% by weight was confirmed as the most excellent texture.

7. Changes in texture and palatability of carrot juice and gelatin added

For the frontal head prepared in Example 7, the result of measuring the characteristic change is shown in Table 8 below. When carrot juice was added at 45 ~ 85% by weight, the higher the carrot juice concentration, the better the firmness and the higher the elasticity. In addition, the color of carrot juice is unique, and the color, aroma, and taste are better than the existing tofu. The whole bean curd with 85% by weight of carrot juice has the strongest orange color and the strong flavor of carrot.

8. Turmeric powder  And texture change according to the addition of gelatin and gelatin

For the frontal head prepared in Example 7, the result of measuring the characteristic change is shown in Table 9 below. The more turmeric powder was added, the higher the firmness was. When turmeric powder was added, the color and aroma of the frontal head became darker in proportion to the amount of turmeric powder.

Claims (6)

(S1) mixed raw soybean powder with water, gelatin 0.25-1% by weight, soybean powder 1-5% by weight, carrot juice 45-85% by weight and turmeric powder 1-3% by weight or Soybean milk manufacturing step of homogenizing after mixing two or more kinds;
(S2) first heat-treating the prepared soybean milk at 90-110 ° C. for 5-30 minutes;
(S3) adding 5 to 15% by weight of transglutaminase (TGase) after cooling at room temperature to the weight of the raw soybean powder;
(S4) reacting the mixture of (S3) at 45 to 55 ° C. for 1 to 3 hours; And
(S5) A frontal head manufacturing method comprising the step of performing a second heat treatment for 10 to 30 minutes at 90 ~ 100 ℃ reactant of (S4).
The method of claim 1,
Homogenization in (S1) is a frontal tofu manufacturing method performed for 1 to 5 minutes at 8,000 ~ 12,000rpm.
The method of claim 1,
Raw soybean powder in (S1) is 12.5% by weight or more based on the total weight of the mixture mixed with water manufacturing method.
delete delete A frontal tofu prepared by the method of manufacturing a frontal tofu according to any one of claims 1 to 3.

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