KR101739285B1 - Noodles Preparation by green rice powder during maturation following low temperature microparticulation - Google Patents

Abstract

10 to 30% by weight of low-temperature ultra fine pulverized green rice flour, and 90 to 70% by weight of wheat flour. The present invention relates to a noodle containing low-temperature ultra fine pulverized green rice flour and a process for producing the same. The noodle is smooth, , And green rice was reduced to increase the flavor.

Description

Technical Field [0001] The present invention relates to a noodle using a low-temperature ultra-fine ground green rice flour,

The present invention relates to a noodle using low-temperature ultra-fine pulverized green rice flour and a method for producing the same. More specifically, the present invention relates to a method for producing noodles and a method for producing the same, The present invention relates to a noodle having improved redness and texture and a method for producing the same.

Recently, consumption of food and processed meat products has increased in Korea due to westernization and convenience of eating habits, but consumption of rice has been gradually decreased, leading to deterioration of prices and increase in inventory. Therefore, in order to increase the consumption of rice and improve the competitiveness, diversification of varieties, special rice production and the development of processed foods are under way.

Whole grains are cereal grains that have been removed only by blanket and contain more biologically active substances useful for human body including dietary fiber, vitamins and minerals than cereal grains. As the intake of whole grains increases, the incidence of diabetes, cancer, obesity, and cardiovascular diseases decreases. Therefore, it is important to eat whole grains and foods containing them for the prevention and treatment of chronic diseases. , The market for processed foods using whole grains has been rapidly increasing worldwide.

Grain is mature in outward appearance after passing through the ripening period of ripening period, ie, mature stage, homogeneous stage, mature stage, ripe stage. During maturation, immature cereal has a unique flavor and taste with green color. It has high free sugar and free amino acid content, especially essential amino acid content, more than double grape. Processed foods using green rice (unripe whole grains) are green in appearance and contain diverse functional ingredients including dietary fiber, so nutritional value can be expected. However, the unique appearance of green rice itself is good in terms of taste Therefore, it is necessary to study the reduction of in -

Therefore, the first problem to be solved by the present invention is to provide a green rice which has a reduced flavor due to a decrease of green rice, And to provide a method for producing noodles containing an increased low-temperature micro grinding green rice flour.

A second problem to be solved by the present invention is to provide a noodle containing the low temperature micro grinding green rice flour.

In order to achieve the first object of the present invention,

1) preparing green rice flour by crushing green rice at low temperature and high temperature; 2) mixing 10 to 30% by weight of the green rice flour and 90 to 70% by weight of wheat flour to prepare a mixed powder; 3) adding 40 to 50 parts by weight of brine to 50 parts by weight of the mixed powder to prepare a kneaded product; 4) compressing the kneaded product to produce a dough sheet; And 5) cutting the dough sheet to produce a surface. The present invention also provides a method for producing noodles containing low-temperature ultra-fine pulverized rice flour.

According to an embodiment of the present invention, the kneaded product may be sealed and aged at 20 to 30 ° C for 30 minutes to 120 minutes.

According to one embodiment of the present invention, the green rice may be an immature whole grain ripened rice harvested in a greenhouse.

According to an embodiment of the present invention, the immature overgrown lips may be dried by one or more methods selected from the group consisting of low temperature drying, cold air drying and freeze drying before the low temperature micro grinding.

According to one embodiment of the present invention, the green rice flour may have a particle size of 5 to 50 탆.

According to an embodiment of the present invention, the low-temperature ultra fine grinding may be performed at a high speed rotation milling speed of from 15,000 to 40,000 rpm at -25 to -5 ° C.

According to an embodiment of the present invention, the brine may be one containing salt in an amount of 0.1 to 2.0% (w / v).

According to one embodiment of the present invention, the moisture content of the noodles may be 10-50%.

In order to achieve the second object, the present invention provides noodles containing low-temperature ultra-fine pulverized green rice flour containing 10 to 30 wt% of low-temperature ultra fine pulverized green rice flour and 90 to 70 wt% of flour.

According to an embodiment of the present invention, the noodles may further contain 0.1-2.0 wt% of the tablets.

According to the present invention, green rice, which is an inexperienced whole grain lump, is ground by a low-temperature ultra-fine grinding method, and the blending ratio of the noodles and the manufacturing process are established to reduce the footprint of the green rice, improve the flavor, And functional noodles that can be used as a health food can be manufactured by enhancing texture. In addition, it has the effect of contributing additional benefits to the related industry by increasing rice consumption and contributing to the popularization of traditional foods.

BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a process diagram showing a process for producing noodles containing low-temperature ultra-fine ground green rice flour according to an embodiment of the present invention.
2 is an image of nude surface according to the content of green rice flour prepared according to one embodiment of the present invention and a comparative example.
FIG. 3 is an image of a sleeping state according to the content of green rice flour prepared according to one embodiment of the present invention and a comparative example.

Hereinafter, the present invention will be described in detail.

The method for producing noodles according to the present invention is intended to produce noodles containing green rice flour having improved palatability and texture, lowering specific palatability of immature whole grains, and having a vivid green color, comprising the following steps do.

1) preparing green rice flour by crushing green rice at low temperature and high temperature; 2) mixing 10 to 30% by weight of the green rice flour and 90 to 70% by weight of wheat flour to prepare a mixed powder; 3) adding 40 to 50 parts by weight of brine to 50 parts by weight of the mixed powder to prepare a kneaded product; 4) compressing the kneaded product to produce a dough sheet; And 5) cutting the dough sheet to produce a face.

In the present invention, the green rice in the step 1) may be an immature overgrown rice harvested in a greenhouse.

Unlike whole grains, Whole Grain Lip is superior in nutrition because it contains only outer cover of rice, and contains a variety of physiologically active substances such as outer shell, endosperm, and embryo in addition to dietary fiber, vitamins and minerals. Especially, immature rice which is in the process of maturation has a unique flavor and taste with green color and has higher free sugar, free amino acid and essential amino acid content than ripe rice. In addition, it contains various functional ingredients including dietary fiber, which is excellent in nutrition, but there is a problem that palatability is low due to the specificity of the green rice itself. Thus, in the present invention, green rice is pulverized at a low temperature to prepare green rice flour, whereby noodles having a vivid green color can be produced without adding additional pigments.

In the present invention, the clear green color tone (L, lightness) is 80 to 100, the redness (a) is -1.0 to -0.5 and the yellowness (b) Means that the noodle satisfies the above range when the noodles are fresh noodles and when the noodles are good noodles.

According to the present invention, when green rice is pulverized at a low temperature and a low temperature, it is possible to produce noodles satisfying the chromaticity in the above range and having a soft and chewy texture even without adding additional pigments. Preferably, the low-temperature ultra fine grinding may be carried out by pulverizing green rice at -25 to -5 ° C, particularly preferably -20 to -10 ° C. When the green rice is ground at a temperature lower than the above-mentioned range, too much blue stain is produced, and since it is not easy to remove the green rice, the sensory preference may be lowered. If the temperature is higher than the above range, the chlorophyll contained in the green rice may be destroyed and brownish or lightness may be lowered.

According to the present invention, the green rice flour may be pulverized so as to have a particle size ranging from 5 to 50 μm. When the grain size of the green rice flour is less than the above range, the grain size is too small to be easily kneaded. If the grain size exceeds the above range, hardness and chewiness are increased, and noodles showing a hard or rough texture can be produced.

According to the present invention, the green rice flour in the particle size range can be prepared by spinning green rice at a speed of 15,000 to 40,000 rpm at high speed.

If the rpm is less than the above range, green rice flour having a particle size larger than the particle size range is prepared. If the rpm exceeds the above range, the particle size becomes too small.

Particularly, when noodles are prepared using green rice flour having a particle size in the range of 5 to 50 μm prepared by low-temperature ultra-fine grinding under the temperature range of 25 to -5 ° C. and 15,000 to 40,000 rpm, Noodles can be manufactured, the hardness and chewiness are lowered, the elasticity and cohesiveness are improved, and the noodles are not spread well when the noodles are cooked.

According to the present invention, the green rice may be one obtained by harvesting and then pulverizing the rice directly at low temperature, followed by drying at low temperature, freeze drying and freeze drying, But is not limited thereto.

However, the green rice immediately after harvesting is rich in chlorophyll and essential amino acid, but the chlorophyll hydrolysis enzyme may destroy the chlorophyll in the process of harvesting and storage, . Therefore, if the green rice is dried and stored at a low temperature by the above-described methods, the activity of the enzyme can be stopped and the color of the green color can be maintained even after storage for a long period of time.

More preferably, the harvested green rice is treated with steam at 90 to 105 ° C for 30 seconds to 120 seconds and then dried by one or more methods selected from the group consisting of low temperature drying, cold air drying and freeze drying.

The steam treatment is preferred because the activity of the enzyme is stopped and the color of the green color can be maintained even after storage for a long period of time. If the steam treatment time is less than the above range, it is difficult to expect the effect of the steam treatment. If the steam treatment time exceeds the above range, the functional ingredients such as vitamins may be destroyed. In particular, And it may be undesirable because noodles having poor cohesiveness can be produced.

The steamed green rice is dried by one or more methods selected from the group consisting of low temperature drying, cold air drying and freeze drying as described above, so that the color of the green rice is maintained, the destruction of nutrients is small, Do.

Particularly, if low-temperature drying, freeze-drying, and freeze-drying are performed without steam, the blue stain may become excessively large and the sensory preference may be decreased. The steam treatment may be performed, followed by low temperature drying, Green rice can be produced.

On the other hand, the drying may be such that the moisture content of the green rice is 11 to 17%, and it is excellent in storage property to have the water content in the above range.

Next, 10 to 30% by weight of the green rice flour and 90 to 70% by weight of wheat flour are mixed to prepare a mixed powder.

When the content of the green rice flour is less than the above range, the content of the green rice flour is too small to give a green color feeling and it is difficult to expect the improvement of the functionality by the addition of the green rice flour. On the other hand, if the content of the green rice flour exceeds the above range, the noodles having increased texture and lowered hardness may be produced, so that the noodles having reduced palatability can be produced.

Next, 40 to 50 parts by weight of brine are added to 50 parts by weight of the mixed powder to prepare a kneaded product. At this time, the salt water may be one containing 0.1 to 2.0% (w / v) of salt.

The kneaded product is compression molded to produce a dough sheet. The kneaded product may be sealed and aged at 20 to 30 ° C for 30 to 120 minutes. Such aging is preferable because it improves the texture of the noodles, such as elasticity, chewiness and cohesiveness.

Next, the dough sheet is cut to produce a surface. The surface may have a water content of 10 to 50%.

In order to improve the quality of rice noodles added with the addition of green rice flour, the present invention can improve the texture of chewy rice more than ordinary rice-containing noodles through the mixing ratio and the manufacturing process, It provides noodles containing crushed green rice flour.

Hereinafter, the present invention will be described in more detail with reference to preferred embodiments. It will be apparent, however, to those skilled in the art that these embodiments are for further explanation of the present invention and that the scope of the present invention is not limited thereby.

<Examples>

Experimental Example  One. Green rice flour  Establish manufacturing conditions

end. Particle size analysis

The green rice was pulverized at a low temperature and ultra-fine grinding rate by controlling the pulverization speeds at 10,000, 20,000, 30,000 and 40,000 rpm using a low-temperature ultra-fine blade (HKP-10, Korea Energy Technology, Seoul) Respectively. In addition, the mixed powder was prepared so that the green rice flour was 20 wt%, and the texture (hardness, chewiness) of the sleep surface was evaluated after preparing noodles. Particle size analysis was performed using a particle size analyzer (Sympatec HELOS / RODOS & SUCELL, CHEMIE.DE, Berlin, Germany).

For the sleeping, the dough sheet was cut into 2.0 cm × 2.0 cm, and 10 g of the cooked surface was boiled for 3 minutes with 250 mL of boiling distillation, cooled for 30 seconds in flowing cold water, dehydrated in a wire net for 3 minutes, Respectively.

rpm 10,000 20,000 30,000 40,000 mean (탆) 68.02 + - 0.14 23.13 + 0.02 11.52 + - 0.05 10.95 ± 0.12 SMD (탆) 51.43 + 0.03 20.51 ± 0.22 8.79 ± 0.02 6.75 ± 0.05 Hardness 24.47 14.15 12.32 12.01 Chewiness 0.75 0.47 0.44 0.41 Coherence 0.71 0.86 0.91 0.92

* SMDL Surface Media Diameter; Average particle size

As shown in Table 1, the particle size was 68.02 ㎛ at 10,000 rpm and 23.13 ㎛ at 20,000 rpm. On the other hand, it was 11.52 ㎛ and 10.95 ㎛ at 30,000 rpm and 40,000 rpm, respectively, indicating no significant difference. In addition, as can be seen from the evaluation of graininess and texture of the slippery surface, the green rice flour produced at 20,000 rpm showed no significant difference according to the grinding speed. However, in the case of green rice flour milled at 20,000 rpm and 10,000 rpm, There were significant differences in hardness, chewiness and cohesiveness in the texture of noodles.

I. Temperature condition

The green rice was pulverized at 30,000 rpm using a low-temperature ultra-fine blade (HKP-10, Korea Energy Technology Co., Seoul, Korea) and the temperature condition during grinding was controlled. Also, the mixed powder was prepared so that the green rice flour 20% by weight was prepared, and the noodle was prepared using the mixed powder. The color of the noodles was measured three times using CM-2600d (Chroma Meter, Konica Minolta Holdings, Inc., Tokyo, Japan). Lightness, Redness, and Yellowness were obtained. The L value ranges from 0 (black) to 100 (white), a value (redness) ranges from -80 (green) to 100 (red) Respectively.

Temperature (℃) -30 -20 -10 0 15 30 brightness 89.01 83.02 84.05 78.21 75.15 70.68 Redness -1.41 -0.68 -0.37 0.06 0.26 0.53 Yellowness 6.14 8.84 9.12 12.5 15.95 16.83

As shown in Table 2, the redness of -1.41 was markedly increased at -30 ° C, and the color of the green was greatly increased.

Therefore, it was judged that it would have a desirable chromaticity to perform in the temperature range of -25 to -5 캜.

In addition, noodles prepared with green rice flour prepared at -30 ℃ were evaluated to be stronger than noodles prepared with green rice flour crushed at different temperatures, and green rice flour prepared at -20 ℃ was evaluated In addition, green rice flour produced at a higher temperature was evaluated to have significantly reduced or almost no footprint.

All. Of green rice  Chromaticity evaluation by preprocessing process

To evaluate the change of color of green rice flour according to pretreatment process of green rice, harvested green rice was lyophilized at -20 ℃, steamed and lyophilized, and color change was evaluated.

Steam treatment (minute) 0 20 40 80 120 150 brightness 54.26 49.56 45.68 43.59 42.95 40.59 Redness -15.92 -12.12 -6.12 -6.35 -6.37 -4.01 Yellowness 31.50 33.15 34.01 33.58 35.97 38.1

Experimental Example  2. Green rice flour  Manufacture of noodles containing

end. Chromaticity evaluation

The color of noodles according to the content of green rice flour was checked. The green rice flour of Examples 1 to 3 and Comparative Example 1 was green rice flour prepared by low-temperature ultra-fine printing at a rotation speed of 30,000 rpm at -20 ° C. The green rice flour of Comparative Example 2 to Comparative Example 4 was obtained by using the same low- , And then chopped at 30 DEG C at a rotation speed of 30,000 rpm.

The green rice flour and the gravitational flour were mixed to prepare a mixed powder. One part by weight of 2% (w / v) brine was mixed with 1 part by weight of the mixed powder and kneaded. The resultant mixture was kneaded in a plastic bag at 25 ° C for 1 hour . The aged dough was made into a dough sheet using a roller, and cut into 2 × 2 cm using a sifter (BE-80000, Betel Industry) to prepare the raw noodles. 10 g of the molded surface was cooked in 250 mL of boiling distillate for 3 minutes, cooled for 30 seconds in flowing cold water, dehydrated in a wire net for 3 minutes, and then dehydrated. The chromaticity of the raw surface and the sleep surface are shown in FIG. 4 and FIG. 5, respectively.

division Control group Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Rice flour (%) 0 10 20 30 40 10 20 30 flour(%) 100 90 80 70 60 90 80 70 brightness 97.03 86.75 83.02 80.18 74.45 76.17 70.69 69.71 Redness -0.06 -0.59 -0.68 -0.83 -1.35 0.38 0.13 -0.04 Yellowness 0.31 5.49 8.84 12.98 15.65 15.38 15.83 18.12

The lightness of the noodles of noodles was 97.03 in the control group, 86.75, 83.02 and 80.18 in Examples 1 to 3, respectively, and 76.17, 70.69 and 69.71 in Comparative Examples 2 and 3, Was significantly brighter than that of green rice flour at room temperature. On the other hand, when the green rice flour was contained in an amount of 40% by weight, it was confirmed that the lightness was significantly lowered.

The redness of the noodles was -0.06 in the control group and -0.59, -0.68, and -0.83 in Examples 1 to 3, respectively. However, in the case of Comparative Examples 2 to 4, the redness was not as high as 0.38, 0.13 and 0.04, respectively. On the other hand, in the case of Comparative Example 1, the redness was -1.35 and the greenness was dark.

The yellowness of the noodles was 0.31 in the control group and 5.49, 8.84, and 12.98 in Examples 1 to 3, respectively, and increased as the content of green rice flour increased. Nevertheless, lower yellowness values Respectively.

division Control group Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 2 Comparative Example 3 Comparative Example 4 Rice flour (%) 0 10 20 30 40 10 20 30 flour(%) 100 90 80 70 60 90 80 70 brightness 97.13 96.81 83.66 80.23 69.15 57.93 56.14 54.75 Redness -0.29 -0.64 -0.78 -0.89 -1.84 -0.47 -0.51 -0.70 Yellowness 0.05 6.58 6.86 8.25 8.92 8.10 8.26 8.91

The lightness of the noodles was 97.13 in the control group and the lightness decreased with the increase of the content of green rice flour. In particular, the lightness of the low-temperature ultra-fine green rice flour and the ultra-fine green rice flour at room temperature showed a larger difference in brightness, and were much brighter in Examples 1 to 3. On the other hand, Comparative Examples 2 to 4, which showed almost no green color on the noodles, showed green color with decreasing redness and yellowness in the process of producing a sleeping face.

I. Texture evaluation

Ten measurements were made with a Texture Analyzer (CT3, Brookfield Engineering Laboratories, Inc., Middleborough, Massachusetts, USA) to measure the hardness, springiness and cohesiveness of the noodles. The test conditions were pre-test speed 1.0 mm / sec, post test speed 1.0 mm / sec, test type compression, trigger load 4.5 g, test speed 0.5 mm / sec, return speed 0.5 mm / sec, test distance 5.0 mm, holding time 0 sec, cycle count 2. 10 g of the molded surface was cooked for 3 minutes with 250 mL of boiling distillation, cooled for 30 seconds in flowing cold water, dehydrated for 3 minutes in a wire net, and water was removed to measure texture, which is shown in Table 6 below.

Comparative Examples 5 to 6 are noodles (sleeping noodles) prepared using green rice flour prepared by low-temperature ultra-fine printing at -20 ° C at a rotation speed of 10,000 rpm using the same low-temperature ultra-fine chain as in the Examples.

division Control group Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 5 Comparative Example 6 Comparative Example 7 Rice flour (%) 0 10 20 30 40 10 20 30 flour(%) 100 90 80 70 60 90 80 70 Hardness (gf) 27.98 16.33 12.33 11.50 7.02 26.30 24.47 20.87 Shout 4.58 4.54 4.94 4.97 5.04 3.43 2.22 2.03 Chewiness 0.31 0.34 0.42 0.54 0.78 0.75 0.93 1.36 Coherence 0.68 0.88 0.91 0.97 1.05 0.77 0.89 0.45

The hardness of the noodles was 27.98 gf in the control group. The hardnesses of Examples 1 to 3 were significantly lower than those of Comparative Examples 5 to 7 and were expected to have a soft texture. However, in Comparative Example 1, since the content of green rice flour was high, the hardness was largely lowered and the texture of the rice flour was observed. On the other hand, Examples 1 to 3 were confirmed to have elasticity significantly higher than those of Comparative Examples 5 to 7. From the above, it was confirmed that the noodles of Examples 1 to 3 had a texture corresponding to the preferences of Koreans who liked a soft, elastic and sticky face.

The cohesiveness of Examples 1 to 3 was significantly higher than that of Comparative Examples 5 to 7. That is, the shape retention of the noodles is better than that of the noodles, which is more distinct in the sections containing more than 30%. From the above results, it can be seen that the noodles of Examples 1 to 3 do not spread well when boiled as compared with Comparative Examples 5 to 7.

All. Sensory test

The present applicant explained the purpose and purpose of this study to 18 students who were educated in the food and nutrition science students of Kunsan National University and conducted sensory evaluation after conducting the sensory test related education. Samples were each presented in a white dish together with water at room temperature. After each sample was examined, the mouth was rinsed with water and the other samples were evaluated. Sensory characteristics were evaluated by color, appearance, texture, flavor, taste, overall quality, and 5 point scale method (1 point: very dissatisfied, 5 points : Very good). The results are shown in Table 7.

The Control group Example 1 Example 2 Example 3 Comparative Example 1 Comparative Example 5 Comparative Example 6 Comparative Example 7 Rice flour (%) 0 10 20 30 40 10 20 30 flour(%) 100 90 80 70 60 90 80 70 Overall
Likelihood 2.83 3.50 4.67 3.83 3.17 3.53 3.17 2.17 Exterior 3.67 3.83 4.67 4.33 3.50 3.83 3.50 2.50 Texture 3.67 3.83 4.50 4.00 3.53 3.50 2.83 2.00 incense 2.50 3.00 3.53 3.33 2.50 3.00 3.17 2.67 flavor 3.17 4.50 4.33 3.50 3.17 3.83 3.17 2.63 color 3.17 3.50 4.00 4.50 3.17 3.50 3.83 2.68

As a result of the sensory evaluation, Example 2 was the highest in overall taste, appearance, texture, flavor and taste, and noodles of Example 3 were the most excellent in color. Comparative Example 1, in which green rice flour was contained at 40%, showed a lower sensory evaluation as a whole, and was particularly poorly evaluated in terms of incense and color.

In the incense and color, the results of Example 1, Comparative Example 5, and Example 2 and Comparative Example 6 showed similar results, but it was confirmed that there was a large difference in taste and texture.

Claims (14)

1) preparing green rice flour by crushing green rice at low temperature and high temperature;
2) mixing 10 to 30% by weight of the green rice flour and 90 to 70% by weight of wheat flour to prepare a mixed powder;
3) adding 40 to 50 parts by weight of brine to 50 parts by weight of the mixed powder to prepare a kneaded product;
4) compressing the kneaded product to produce a dough sheet; And
5) cutting the dough sheet to produce a surface,
The green rice is an inexperienced whole grain ripened rice harvested in a greenhouse,
The immature overgrown granule is treated with steam at 90 to 105 ° C for 30 seconds to 120 seconds before low temperature micro grinding, and then dried by at least one method selected from low temperature drying, cold air drying and freeze drying to obtain a water content To 11% to 17% by weight,
The low-temperature ultrafine milling is a high-speed rotary milling at a speed of 15,000 to 40,000 rpm at -25 to -5 ° C,
Wherein the green rice flour has a particle size of 5 to 50 占 퐉. The method according to claim 1,
Sealing the kneaded product and aging at 20 to 30 DEG C for 30 minutes to 120 minutes. delete delete delete delete The method according to claim 1,
Wherein the salt water is contained in an amount of 0.1 to 2.0% (w / v) of salt. The method according to claim 1,
Wherein the surface has a water content of 10-50%. 10 to 30% by weight of low-temperature ultra-fine ground green rice flour and 90 to 70% by weight of wheat flour,
The low-temperature ultra-fine ground green rice flour is a low-temperature ultra-fine ground rice gruel obtained by harvesting rice in a rust-quenching machine, and has a particle size of 5 to 50 μm,
The immature overgrown granule is treated with steam at 90 to 105 ° C for 30 seconds to 120 seconds before low temperature micro grinding, and then dried by at least one method selected from low temperature drying, cold air drying and freeze drying to obtain a water content To 11% to 17% by weight,
Wherein the low-temperature micro grinding is a high-speed rotary milling at a speed of 15,000 to 40,000 rpm at -25 to -5 ° C. delete delete delete 10. The method of claim 9,
Wherein the noodle further comprises 0.1-2.0 wt.% Of a purified salt. 10. The method of claim 9,
Wherein the moisture content of the noodles is 10-50%.

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