KR101347431B1 - Method for preparing of samgyetang comprising the nutrient boiled rice wrapped with lotus leaf and the samgyetang prepared therefrom - Google Patents

Abstract

The present invention relates to a method for preparing samgyetang including the nutrient boiled rice wrapped with a lotus leaf, and samgyetang prepared thereby. The method for preparing samgyetang according to the present invention is characterized in: (1) using a combination of mulberry tree, milk vetch root, acanthopanax, Kalopanax septemlobus, Angelica gigas, Hovenia dulcis, dried lotus root, ginger and chicken feet at a specific ratio as medicinal herbs for samgyetang broth; (2) wrapping the rice material with a lotus leaf and boiling the rice material with chicken, not directly with the chicken; (3) and using a chicken rinsed with cold water or iced water after parboiling in boiling water, so that the chewy texture of the chicken meat is maintained, the taste of the broth is improved, the aftertaste is clean, the characteristics of the bird's smell and the strong flavors of medicinal herbs are reduced, and the functions for health is remarkably improved by adding lotus leaves and various medicinal herbs. As such, samgyetang including the nutrient boiled rice wrapped with a lotus leaf according to the present invention, whereby the texture of the chicken meat is improved, the clean taste of broth is improved, and the characterisitics of the bird's smell and the flavors of medicinal herbs are reduced, is expected to improve the preference of all ages and sexes.

Description

Method for preparing of samgyetang comprising the nutrient boiled rice wrapped with lotus leaf and the samgyetang prepared therefrom

The present invention relates to a method for producing samgyetang comprising lotus leaf malnutrition rice and samgyetang containing malnutrition rice produced in accordance with the above, more specifically, the texture of chicken meat is improved and the clear and clean taste of broth is improved. It relates to a method of manufacturing a samgyetang containing high-quality lotus leaf malnutrition rice and a samgyetang containing a high-quality lotus leaf malnutrition rice produced accordingly.

Chicken, especially Samgyetang (aka Gyesamtang), is famous for its traditional summer food. This is because the main ingredients are chicken, which is a treasure trove of protein and essential amino acids, and ginseng, which is known as a panacea. In addition to the pharmacological action of ginseng, Samgyetang is an excellent stamina type that balances nutrition by combining active ingredients such as glutinous rice, chestnut, and jujube.

Chicken is softer than meat, has a light taste and flavor, is easy to cook, and has high nutritional value. Chicken is 20.7g out of 100g. It contains more protein than beef. It has 4.8g of fat and 126kcal of calories. In addition, chicken meat is known to have a particularly large amount of vitamin B2, and it has been reported to contain calcium 4 mg, phosphorus 302 mg, vitamin A 40 I.U., vitamin B1 0.09 mg, and vitamin B2 0.15 mg.

These samgyetang are generally prepared by trimming small chickens, dividing the belly and removing the intestines, putting ginseng and the like in them, tying them with a thread so that the ingredients do not come out, and then boiling them in an appropriate amount of water.

Also, recently, as various food cultures have developed, a method of manufacturing samgyetang using oriental medicine or adding seafood is also known.

However, Samgyetang, prepared as in the above-mentioned conventional methods, has a texture of chicken and becomes soggy that the texture is degraded and the broth is thickened, so that after eating, the mouth becomes hard and has a clean aftertaste, and smells unique to birds. The smell of ash is entangled with an unpleasant smell, thereby reducing the preference.

The present inventors continue to research to develop a high-quality samgyetang that can reduce the strong smell of algae peculiar smell and herbal medicine and have a clean aftertaste while maintaining the chewy texture and improving the clear taste of broth by utilizing the texture of chicken meat During the process 1) Use mulberry, Astragalus, Ogapi, oak, donkey, barn tree, dried lotus root, ginger and chicken feet as a medicine to make Samgyetang broth. 2) Put the rice ingredients in the chicken without boiling and wrap it in lotus leaf. Make nutritious rice and use it. 3) Before boiling the chicken in the broth, boil it in boiling water and rinse it in cold or ice water to maintain the texture of the chicken and enhance the clear taste of the broth. Not only can it reduce the strong scent of oriental medicine, but also various kinds of herbal medicine including lotus leaf By adding a surprising discovery by the fact that health can be improved're superior quality lotus leaf to produce a chicken soup that includes nutritional rice and completed the present invention.

Therefore, the technical problem to be solved in the present invention is a method of manufacturing a samgyetang containing high-quality lotus leaf malnutrition is improved the chewy texture of chicken meat, the clear and clean taste of broth and reduced the smell of algae and strong aroma of herbal medicine It is to provide.

Another technical problem to be solved by the present invention includes a high-quality lotus leaf malted rice is improved the texture of the chicken meat produced according to the manufacturing method, the clear and clean taste of the broth is improved and the smell of algae and strong aroma of herbal medicine is reduced Samgyetang to provide.

In order to solve the above technical problem, the present invention provides a method for producing Samgyetang containing lotus leaf malted rice comprising the following steps:

(S1) preparing a samgyetang broth using mulberry, astragalus, ogapi, oak, donkey, barn, dry lotus root, ginger and chicken feet as medicines;

(S2) grooming the chicken boiled at 90 to 110 ℃ and then rinsed with cold or ice water to prepare chicken for samgyetang and put in the broth prepared in step (S1) and boil for 40 to 80 minutes;

(S3) preparing a rice and preparing the lotus leaf rolled nutritional rice wrapped by putting one or more selected from the group consisting of rice and lotus root, chestnut and bank prepared in lotus leaf; And

(S4) transferring the boiled chicken in the step (S2) to the earthenware container and then put the broth and the lotus leaf malted rice prepared in the step (S3) boiled for 10 to 20 minutes to obtain a samgyetang containing the lotus leaf malted rice .

In order to solve the above another technical problem, the present invention is a high-quality lotus leaf powder that is improved in the texture of the chicken meat produced according to the manufacturing method, the clear and clean taste of the broth is improved, and the smell of algae and strong aroma of herbal medicine is reduced Provide Samgyetang with nutritious rice.

According to the present invention 1) using the mulberry, Astragalus, Ogapi, oak tree, donkey, hut tree, dry lotus root, ginger and chicken feet as a medicine for producing broth of samgyetang, 2) put the ingredients in the chicken without boiling and wrapped in lotus leaf lotus leaf Horses make nutritious rice and use it. 3) Before boiling the chicken in broth, boil it in boiling water and rinse it in cold or ice water to maintain the chewy texture of the chicken meat and enhance the clear taste of the broth. Not only can reduce the smell and strong aroma of herbal medicine, but also by adding a variety of herbal medicines, including lotus leaf can be produced Samgyetang containing high-quality lotus leaf malted rice with improved health function. Therefore, Samgyetang is a high-quality luxury samgyetang with high quality luxury samgyetang, which has improved chewy texture of chicken meat, improved clear and clean taste of broth, and reduced algae smell and strong aroma of oriental medicine. It is expected to be able to promote the

BRIEF DESCRIPTION OF THE DRAWINGS The accompanying drawings, which are incorporated in and constitute a part of the specification, illustrate exemplary embodiments of the invention and, together with the description of the invention, It should not be construed as limited.
1 is a photograph of Samgyetang containing high-quality lotus leaf malted rice prepared according to the present invention.
Figure 2a and 2b is a photograph showing the clear degree of Samgyetang broth containing high-quality lotus leaf malnutrition prepared according to the present invention.
3a and 3b are wrapped and unfolded appearance of the lotus leaf malt nutrient rice contained in Samgyetang containing high-quality lotus leaf malt rice produced in accordance with the present invention, respectively.
4a and 4b are photographs of samgyetang prepared according to a conventional method.
Figures 5a and 5b is a photo of Samgyetang broth prepared according to a conventional method.
Figure 6 is a picture of the lotus leaf samgyetang cooked by wrapping the whole chicken in lotus leaf.

Samgyetang containing lotus leaf malt of the present invention,

(S1) preparing a samgyetang broth using mulberry, astragalus, ogapi, oak, donkey, barn, dry lotus root, ginger and chicken feet as medicines;

(S2) grooming the chicken boiled at 90 to 110 ℃ and then rinsed with cold or ice water to prepare chicken for samgyetang and put in the broth prepared in step (S1) and boil for 40 to 80 minutes;

(S3) preparing a rice and preparing the lotus leaf rolled nutritional rice wrapped by putting one or more selected from the group consisting of rice and lotus root, chestnut and bank prepared in lotus leaf; And

(S4) transferring the boiled chicken in the step (S2) to the earthenware container and then put the broth and the lotus leaf malted rice prepared in the step (S3) boiled for 10 to 20 minutes to obtain a samgyetang containing the lotus leaf malted rice It can be prepared in accordance with the method, thereby improving the chewy texture of the chicken meat and can produce a samgyetang containing high-quality lotus leaf malnutrition of nutritious soup of clear and clean taste of broth.

In the step (S1) of manufacturing the samgyetang broth mulberry, Astragalus, Ogapi, oak, donkey, hut tree, dry lotus root, ginger and chicken feet for preparing the broth is 1.5-2.5: 0.5-1.5: 0.5-1.5: Mix in a weight ratio of 0.5-1.5: 0.2-0.7: 0.2-0.7: 0.2-0.7: 0.5-1.5: 15-25, preferably in a weight ratio of 2: 1: 1: 1: 0.5: 0.5: 0.5: 1: 20 Can be used.

Put in 50 L of water per 2 to 3 kg of the drug substance mixture can be boiled for 4 to 6 hours at 90 to 110 ℃ can be raised broth.

The chicken feet are preferably boiled in pre-boiled water before mixing with the herbal medicines and then rinsed in cold water, preferably ice water, and the chicken feet contain a lot of collagen to impart more functionality of Samgyetang.

When the content of the medicine is less or more than the weight ratio, it is difficult to obtain a clear and clean taste of the broth that is desired in the present invention, in particular, when the content of Astragalus and Angelica is higher than the weight ratio, the taste and aroma of the herbal medicine is reduced to decrease the preference There is concern.

The drug may further include licorice, and the licorice component serves to neutralize the strong aroma and taste of herbal medicine. Such licorice may be added in an amount of 0.01 to 0.1 parts by weight based on 1 weight of sulfuric acid.

The step (S2) is a step of boiling chicken in broth to prepare a samgyetang, in the present invention, before boiling the chicken in broth, boil the chicken first in water and then rinse in cold or ice water, then boil in broth Is characteristic. Specifically, the prepared chicken is boiled at 90 to 110 ℃ for 10 minutes to 30 minutes and then rinsed in cold or ice water to prepare samgyetang chicken, by performing this process can save the chewy texture of chicken meat, Boil it first and remove the grease to enhance the clear and clean taste of the broth, so you can improve your taste with high-quality samgyetang.

The chicken used in the present invention is not particularly limited, and chicken chicken for samgyetang having a weight of approximately 450 to 500 g is used.

Preferably, in the present invention, put garlic, jujube, chestnut, ginkgo and ginseng into the prepared chicken, fill it with a skewer, and at this time, the amount of jujube, chestnut, ginkgo and ginseng is the amount used in conventional samgyetang in preference. It can be adjusted accordingly, there is no particular limitation. The ginseng is preferably used more than 4 years old.

Preferably, in the present invention, the broiled chicken and ginger, sulfur and dry lotus root prepared in the above stuffed chicken is boiled for 40 minutes to 80 minutes. At this time, the amount of ginger, sulfur and dry lotus root is an amount used in conventional samgyetang can be appropriately adjusted according to the preference, there is no particular limitation.

The step (S3) is a step of preparing a nutritious rice with lotus leaf, prepare rice and put one or more selected from the group consisting of prepared rice and lotus root, chestnut and ginkgo in lotus leaf to prepare a nutritional rice of lotus leaf Rice material is glutinous rice and green beans in a weight ratio of 3: 1 to 5: 1, preferably 4: 1 in a steamer and steamed to prepare a gourd rice.

The glutinous rice and green beans are soaked in water and then mixed to build a gourd rice, the glutinous rice is called for 1 hour 30 minutes to 2 hours 30 minutes, and then used for 4 hours 30 minutes to 5 hours 30 minutes.

Peel and boil the lotus root and ginkgo, and cut into chestnuts.

Prepare the cooked gourd rice in the amount of 90 to 110 g per 1 leaf of lotus leaf, that is, per samgyetang, and add 0.5 to 1 g of lotus root, 1/2 to 1 chestnut, and 1 to 2 ginkgo biloba. have.

The step (S4) is a step of completing the samgyetang containing the lotus leaf malnutrition rice, transfer the boiled chicken to the earthenware bowl and then put the broth and the prepared lotus leaf malnutrition boiled for 10 to 20 minutes to boil the lotus leaf malnutrition You can complete the rice.

In this case, as the garnish, sunflower seeds, peanuts, walnuts, pine nuts and pumpkin seeds are used. There is no particular limitation, and the blending ratio of the garnish material may be appropriately adjusted according to the degree of preference. Moreover, the chopped green onion can be added according to preference. Through this process, the deep taste of samgyetang can be enhanced.

In addition, according to preference, the liver is made into a salt, Preferably a toppan salt is used.

Samgyetang prepared by the present invention lotus leaf rolls containing nutrients rice can be sampled by tasting the lotus leaf rice first and then loosening the lotus leaf when tasting (Fig. 3a and 3b). Alternatively, you can taste the lotus leaf rice by putting it back in Samgyetang or re-tangling it on the fire. At this time, you can feel the soft lotus leaf scent, and unlike the existing Samgyetang, the grains of rice are alive without being crushed or spread.

According to the present invention 1) using the mulberry, Astragalus, Ogapi, oak tree, donkey, hut tree, dry lotus root, ginger and chicken feet as a medicine for producing broth of samgyetang, 2) put the ingredients in the chicken without boiling and wrapped in lotus leaf lotus leaf Horses make nutritious rice and use it. 3) Before boiling the chicken in broth, boil it in boiling water and rinse it in cold or ice water to maintain the chewy texture of the chicken meat and enhance the clear taste of the broth. Not only can reduce the smell and strong aroma of herbal medicine, but also by adding a variety of herbal medicines, including lotus leaf can be produced Samgyetang containing high-quality lotus leaf malted rice with improved health function. Therefore, Samgyetang is a high-quality luxury samgyetang with high quality luxury samgyetang, which has improved chewy texture of chicken meat, improved clear and clean taste of broth, and reduced algae smell and strong aroma of oriental medicine. It is expected to be able to promote the

In the present invention provides a chicken soup containing a high-quality lotus leaf malnutrition of chicken meat meat prepared according to the above method is improved chewy texture, clear and clean taste of broth and reduced algae unique odor and herbal flavor.

Hereinafter, embodiments of the present invention will be described in detail to facilitate understanding of the present invention. However, the embodiments according to the present invention can be modified into various other forms, and the scope of the present invention should not be construed as being limited to the following embodiments. Embodiments of the invention are provided to more fully describe the present invention to those skilled in the art.

≪ Example 1 >

Medicinal ingredients: Mulberry 200g, Astragalus 100g, Ogapi 100g, Umbrella 100g, Angelica 50g, Raven 50g, Dry Lotus Root 50g, 100g Ginger and 2kg of Chicken Feet Poached in Hot Water in 50L of Water and Boil for 30 Hours It was.

Six cups of glutinous rice was called for two hours, and one and a half cups of green beans were soaked for five hours, and then steamed into steamed steamed rice cooked.

Peel off 200g of lotus root, cut 10 chestnuts, and prepare 30 banks.

Subsequently, 100 g of gourd rice and ginkgo, chestnut and lotus root prepared in lotus leaf were added to prepare lotus leaf rice.

30 chickens of 450 to 500 g were obtained, washed, and trimmed by removing the organs such as the intestines, and boiled in boiling water for 20 minutes. The poached chicken was then rinsed in ice water to remove grease and impurities.

Subsequently, stuffed with three garlic, jujube, two chestnuts, three ginsengs, and two roots of ginseng in each chicken, rinsed with ice water, and then skewered with skewers. Hwang yul, dried lotus root was added and boiled for 1 hour.

After that, the boiled chicken was transferred to the earthenware one by one, the broth was poured again, and the lotus leaf rice prepared above was boiled.

Boiled lotus leaf malted rice containing nutritious rice, sunflower seeds, peanuts, walnuts, pine nuts, pumpkin seeds, and chopped green onion added lotus leaf malt containing samgyetang. The liver used topanitis.

1 is a photograph of Samgyetang containing high-quality lotus leaf malted rice prepared according to the present invention.

Figure 2a and 2b is a photograph of Samgyetang broth containing high-quality lotus leaf malted rice prepared according to the present invention.

Figure 3a and 3b is a wrapped and unfolded appearance of lotus leaf rice contained in Samgyetang containing high-quality lotus leaf malt prepared according to the present invention.

≪ Comparative Example 1 &

General traditional herbal Samgyetang was prepared. As herbal medicine, we used commonly used barn tree, Astragalus, Ogapi, Ginseng.

Figures 4a and 4b is a picture of the herbal Samgyetang that can be purchased on the market in general, is a photo of the Moebang Samgyetang in Gangnam-gu, Seoul.

Figures 5a and 5b is a photo of Samgyetang broth prepared according to a conventional method.

Comparative Example 2

As in Comparative Example 1 to prepare a conventional conventional herbal Samgyetang, a lotus leaf Samgyetang wrapped in a lotus leaf whole chicken stuffed with glutinous rice and Chinese herbal medicine was prepared.

Figure 6 is a picture of the lotus leaf samgyetang cooked by wrapping the whole chicken in lotus leaf.

≪ Comparative Example 3 &

Prepare Samgyetang containing Example 1 and the lotus leaf malt rice, boiled chicken in advance before boiled in broth, and then boiled with broth as is without performing the process of rinsing with ice water to prepare samgyetang containing malt rice.

≪ Test Example 1 >

The sensory evaluation was performed on the samgyetang prepared in Example 1 and Samgyetang comprising nutrient rice and Samgyetang prepared in Comparative Examples 1 to 3. Evaluation of texture, taste, aroma and color of Samgyetang chicken, which was prepared for 80 professional panelists, and evaluation of texture, taste, aroma and color of rice were evaluated using 10-point scale method. Samgyetang soup was also evaluated for taste, aroma, color, clearness, and aftertaste (freshness), and evaluated using a 10-point scale method. In addition, the overall acceptability of the prepared Samgyetang was also evaluated.

Sensory results were analyzed by SAS statistical program. The mean and standard deviation were calculated, and the significant differences between the samples were tested with ANOVA and Duncan 's multiple range test (p <0.05). The results are shown in Table 1 below.

As shown in Table 1, the chicken meat of Example 1 manufactured in accordance with the present invention was chewy and excellent texture evaluation, and the taste, aroma and color were very excellent with the optimal combination of the medicine materials. In addition, the nutritious rice is neatly wrapped in lotus leaves, which makes it easy to eat and feels the vividness of the grain of rice. The texture is improved, and it can be placed on the lotus leaf and eaten or put back in the broth according to the taste, which greatly improves the overall taste. .

In addition, as shown in Figures 3a and 3b, even in the evaluation of the broth, the samgyetang, which contains the nutritious rice of lotus leaf powder prepared in accordance with the present invention was evaluated to have a clear taste and aroma with a clear increase in clearness. On the contrary, as shown in FIG. 5, in the case of the conventional herbal samgyetang, the broth is very muddy and thick, and the degree of preference decreases.

In particular, Samgyetang containing the lotus leaf malted rice of the present invention was able to feel the soft aroma and color of the lotus leaf while preventing the turbidity of the broth by using the lotus leaf malted rice, the aftertaste is clean, and the smell of chicken and strong aroma of herbal medicine is reduced As a result, the overall palatability has been greatly improved.

On the other hand, Samgyetang, which was prepared without boiling the chicken before boiling in broth and rinsing with ice water, had a poor result in the evaluation of chicken and broth. have. In particular, the texture of the chicken and the clearness of the broth were poorly evaluated.

In addition, the Samgyetang of Comparative Example 2 prepared by wrapping the chicken whole with lotus leaves, rather the texture of the chicken meat was reduced, the lotus leaf soaked in the chicken resulted in a decrease in taste and aroma.

From the above results, Samgyetang according to the present invention has excellent texture of chicken meat, excellent taste, aroma and color, not only the clearness of broth is significantly improved, but also the strong flavor of chicken and oriental medicine is reduced, and lotus leaf aroma is appropriate. It is harmonious, and the vivid texture of the rice wrapped in lotus leaves is also improved, and it can be seen that it is an excellent luxury samgyetang that can be eaten in various ways according to preference.

According to the present invention, 1) as a medicine material for producing broth of samgyetang, mulberry, Astragalus, Ogapi, oak, donkey, hut tree, dry lotus root, ginger and chicken feet in combination in a specific ratio, 2) rice material with chicken broth It is wrapped in lotus leaf and not boiled directly on the chicken, and boiled with the chicken. 3) The chicken is first boiled in boiling water and then rinsed in cold or iced water to maintain the chewy texture of the chicken meat and enhance the clear taste of the broth. Not only can the smell of algae and the strong aroma of herbal medicines can be reduced, but the addition of various herbal medicines, including lotus leaves, can produce samgyetang, which contains high-quality lotus leaf malted rice with improved health function. Therefore, Samgyetang, which includes improved texture of chicken meat, clear and clean taste of broth, and reduced algae odor and herbal flavor, is a high-quality luxury samgyetang, which enhances palatability of both young and old. It is expected to be able.

Claims (12)

Method of producing samgyetang containing lotus leaf malted rice, characterized in that it comprises the following steps:
(S1) preparing a samgyetang broth using mulberry, astragalus, ogapi, oak, donkey, barn, dry lotus root, ginger and chicken feet as medicines;
(S2) grooming the chicken boiled at 90 to 110 ℃ and then rinsed with cold or ice water to prepare chicken for samgyetang and put in the broth prepared in step (S1) and boil for 40 to 80 minutes;
(S3) preparing a rice and preparing the lotus leaf rolled nutritional rice wrapped by putting one or more selected from the group consisting of rice and lotus root, chestnut and bank prepared in lotus leaf; And
(S4) transferring the boiled chicken in the step (S2) to the earthenware container and then put the broth and the lotus leaf malted rice prepared in the step (S3) boiled for 10 to 20 minutes to obtain a samgyetang containing the lotus leaf malted rice . The method of claim 1,
In the step (S1) mulberry, Astragalus, Ogapi, oak, donkey, hut, dry lotus root, ginger and chicken feet 1.5-2.5: 0.5-1.5: 0.5-1.5: 0.5-1.5: 0.2-0.7: 0.2-0.7: A method of producing samgyetang, comprising lotus leaf malted rice, characterized in that the mixture is used in a weight ratio of 0.2-0.7: 0.5-1.5: 15-25. The method of claim 1,
Put in 50 L of water per 2 to 3 kg of the medicine material in the step (S1) boiled for 4 to 6 hours at 90 to 110 ℃ boiled broth, characterized in that the lotus leaf malted rice containing nutrient rice. The method of claim 1,
Chicken foot in the step (S1) is boiled in pre-boiled water and then rinsed in cold or iced water, characterized in that the use of samgyetang containing lotus leaf malted rice. The method of claim 1,
The method of manufacturing Samgyetang comprising lotus leaf malted rice, characterized in that the addition of licorice as an ingredient in the step (S1) in an amount of 0.01 to 0.1 parts by weight, based on 1 weight of sulfuric acid. The method of claim 1,
Garlic, jujube, chestnut, ginkgo and ginseng in the chicken prepared in the step (S2) stuffing and filling the inside, and then skewered with skewers, and then boiled in broth broth. The method of claim 1,
The method of producing samgyetang comprising lotus leaf malted rice, characterized in that the step (S2) and boiled with ginger, sulfur and dry lotus root along with the chicken in the broth. The method of claim 1,
Rice in the step (S3) is a method of producing samgyetang comprising lotus leaf malted rice, characterized in that the glutinous rice and mung beans are prepared by mixing in a weight ratio of 3: 1 to 5: 1. The method of claim 8,
The glutinous rice is soaked in water for 1 hour 30 minutes to 2 hours 30 minutes, and mung bean is soaked for 4 hours 30 minutes to 5 hours 30 minutes, and then used for producing samgyetang, comprising lotus leaf malted rice. The method of claim 1,
In the step (S3) lotus leaf malted rice is put into the amount of 90 to 110 g per lotus leaf lotus leaf 0.5 to 1 g, chestnuts 1 to 1 and 1 to 2 and ginkgo is characterized in that it is prepared by putting Method of producing samgyetang containing lotus leaf malted rice. The method of claim 1,
In the step (S4) put the garnish consisting of sunflower seeds, peanuts, walnuts, pine nuts and pumpkin seeds, and the method of producing samgyetang comprising lotus leaf malted rice, characterized in that the addition of chopped green onions. Samgyetang containing lotus leaf rolled nutritious rice prepared according to the manufacturing method according to any one of claims 1 to 11.

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