KR19980066743A - Instant drink powder and its manufacturing method - Google Patents
Instant drink powder and its manufacturing method Download PDFInfo
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- KR19980066743A KR19980066743A KR1019970002442A KR19970002442A KR19980066743A KR 19980066743 A KR19980066743 A KR 19980066743A KR 1019970002442 A KR1019970002442 A KR 1019970002442A KR 19970002442 A KR19970002442 A KR 19970002442A KR 19980066743 A KR19980066743 A KR 19980066743A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/40—Effervescence-generating compositions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/54—Mixing with gases
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
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- Confectionery (AREA)
- Non-Alcoholic Beverages (AREA)
- Formation And Processing Of Food Products (AREA)
Abstract
본 발명은 휴대하기 간편하며 액상 음료 고유의 맛을 느낄수 있게 하는 즉석 음료용 분말 및 그의 제조방법에 관한 것이다.The present invention relates to an instant beverage powder and a method for producing the same, which is easy to carry and makes it possible to feel the unique taste of a liquid beverage.
본 발명의 즉석 음료용 분말은, 탄산 캔디 15∼30중량%, 솔비톨 파우다 20∼25중량%, 중조 2.0∼8.0중량% 및 사포닌 0.1∼0.6중량%를 함유하며, 물에 탔을때 pH 2.8∼3.2를 나타낸다. 그리고, 본 발명의 제조방법은 설탕, 물엿 및 유당을 용해 및 진공 농축한 후 중조, 향료, 색소 및 탄산가스를 첨가하고 혼합한 다음 냉각 및 취출하여 탄산캔디를 제조하는 제 1 단계와; 중조, 무수구연산, 솔비톨 파우다, 정백당, 난백 파우다, 주석산 및 향료를 20∼25℃의 온도 및 습도 60%이하의 조건에서 혼합하여 혼합물을 얻는 제 2 단계와; 상기 탄산캔디, 상기 혼합물 및 음료용 파우다를 혼합기에서 혼합하는 제 3 단계를 포함한다.The instant beverage powder of the present invention contains 15 to 30% by weight of carbonate candy, 20 to 25% by weight of sorbitol powder, 2.0 to 8.0% by weight of sodium bicarbonate and 0.1 to 0.6% by weight of saponin, and has a pH of 2.8 to 3.2 when immersed in water. Indicates. In addition, the manufacturing method of the present invention comprises the first step of preparing a carbonated candy by dissolving and vacuum concentration of sugar, starch syrup and lactose, adding sodium bicarbonate, fragrance, pigment and carbonic acid, mixing, cooling and taking out; A second step of mixing a sodium bicarbonate, citric anhydride, sorbitol powder, white sugar, egg white powder, tartaric acid and flavoring at a temperature of 20 to 25 ° C. and a humidity of 60% or less to obtain a mixture; And a third step of mixing the carbonated candy, the mixture, and the beverage powder in a mixer.
Description
본 발명은 액상음료 대용으로 휴대가 용이한 포장형태로 물에타서 마실 경우 액상음료의 효과를 줄수 있으며 물에 탔을 경우 음료의 일반적인 맛과 탄산캔디의 톡톡튀는 효과 및 거품 발생의 효과를 줄수 있는 즉석 음료용 분말 및 그의 제조방법에 관한 것이다.The present invention can give the effect of the liquid beverage when drinking in water in the form of a portable packaging to replace the liquid beverage and instantaneous effect that can give the effect of popping and foaming of the general taste of the drink and carbonated candy when in the water It relates to a powder for beverages and a method for producing the same.
일반적으로, 시중에 판매되고 있는 음료용 파우다 타입은 깡통에 포장되거나 팩에 포장되어 있더라도 휴대용으로 가지고 다니기에는 불편하고 부피도 많이 차지하고 있는 실정이고, 휴대하고 다닐려면 부적절한 면이 있다.In general, the beverage powder type on the market is inconvenient and bulky to carry, even if it is packaged in a can or pack, and it is inadequate to carry.
그리고, 종래의 음료용 파우다는 물에타서 마실때 액상 음료 특유의 맛을 느낄수 없었다.In addition, the conventional beverage powder was unable to feel the unique taste of the liquid beverage when drinking in water.
따라서, 상기의 문제점을 해결하기 위하여 안출된 본 발명의 목적은 휴대하기 간편하며 액상 음료 고유의 맛을 느낄수 있게 하는 즉석 음료용 분말 및 그의 제조방법을 제공함에 있다.Accordingly, an object of the present invention devised to solve the above problems is to provide an instant beverage powder and a method for producing the same, which is easy to carry and makes it possible to feel the unique taste of a liquid beverage.
상기의 목적을 달성하기 위하여 본 발명은 탄산캔디 15∼30중량%, 솔비톨 파우다 20∼25중량%, 중조 15∼30중량%, 중조 2.0∼8.0중량% 및 사포닌 0.1∼0.6중량%을 함유하며 물에 탔을때 pH 2.8∼3.2를 제공한다.In order to achieve the above object, the present invention contains 15 to 30% by weight of carbonate candy, 20 to 25% by weight of sorbitol powder, 15 to 30% by weight of sodium bicarbonate, 2.0 to 8.0% by weight of sodium bicarbonate and 0.1 to 0.6% by weight of saponin. At pH 2.8-3.2.
또한, 본 발명은 설탕, 물엿 및 유당을 용해 및 진공 농축한 후 중조, 향료, 색소 및 탄산가스를 첨가하고 혼합한 다음 냉각 및 취출하여 탄산캔디를 제조하는 제 1 단계와;In addition, the present invention comprises the first step of preparing a carbonated candy by dissolving and vacuum concentration of sugar, starch syrup and lactose, adding and mixing sodium bicarbonate, fragrance, pigment and carbonic acid, cooling and taking out;
중조, 무수구연산, 솔비톨 파우다, 정백당, 난백 파우다, 주석산 및 향료를 20∼25℃의 온도 및 습도 60%이하의 조건에서 혼합하여 혼합물을 얻는 제 2 단계와;A second step of mixing a sodium bicarbonate, citric anhydride, sorbitol powder, white sugar, egg white powder, tartaric acid and flavoring at a temperature of 20 to 25 ° C. and a humidity of 60% or less to obtain a mixture;
상기 탄산캔디, 상기 혼합물 및 음료용 파우다를 혼합기에서 혼합하는 제 3 단계를 제공한다.A third step of mixing the carbonated candy, the mixture and the powder for beverage in a mixer.
이하, 본 발명의 음료용 분말 및 이의 제조방법에 대하여 상세히 설명하기로 한다.Hereinafter, the beverage powder of the present invention and its preparation method will be described in detail.
본 발명에 따른 즉석 음료용 분말은 탄산캔디가 들어 있어서 이 탄산캔디가 물에 닿으면 탄산캔디 내부에 있는 탄산가스가 밖으로 터져 나오면서 톡톡튀는 소리가 나며 동시에 지글지글 거리는 소리를 들을수 있는 청각적인 효과와 거품이 발생하여 시각적인 효과를 준다.The instant beverage powder according to the present invention contains a carbonic acid candy, when the carbonic acid candy comes in contact with water, the carbonic acid gas inside the carbonic acid candy pops out while a popping sound is heard and the sizzling sound can be heard at the same time. Bubbles give a visual effect.
이와같은 탄산캔디의 바람직한 조성은 다음(표1)과 같다.The preferred composition of such a carbonate candy is as follows (Table 1).
표 1. 탄산캔디 배합비율Table 1. Carbonated Candy Blending Ratio
특히, 본 발명은 거품의 발생을 위하여 거품 발생 물질인 중조와 사포닌을 사용했으며, 특히 중조는 2∼8중량%, 사포닌은 1.0∼6.0중량%를 투입시 거품 효과가 가장 좋으며, 거품이 발생할수 있는 최적 pH조건은 pH 2.8∼3.2이다.In particular, the present invention used the foaming material of sodium bicarbonate and saponin for the generation of foam, in particular, the foaming effect is best when 2 to 8% by weight, 1.0 to 6.0% by weight of saponin is added, foaming may occur Optimum pH condition is pH 2.8-3.2.
이와같은 pH조건을 만족시키기 위해 본 발명에 따른 즉석 음료용 분말은 주석산 1.0∼0.6%, 무수 구연산 3.0∼5.0%를 함유한다.In order to satisfy such pH conditions, the instant beverage powder according to the present invention contains 1.0 to 0.6% tartaric acid and 3.0 to 5.0% citric anhydride.
또한, 본 발명에 따른 즉석 음료용 분말은 시원한 맛을 느끼게 하기 위해 솔비톨 파우다를 20∼25% 함유한다.In addition, the instant beverage powder according to the present invention contains 20 to 25% sorbitol powder in order to feel a cool taste.
이와같은 본 발명에 따른 즉석 음료용 분말의 바람직한 조성은 다음(표2)과 같다.Such a preferred composition of the instant beverage powder according to the present invention is as follows (Table 2).
표 2.Table 2.
한편, 본 발명에 따른 즉석 음료용 분말 제조방법에 있어서는, 각각의 원료를 20∼25℃, 습도 60% 이하의 조건하에서 1차 혼합하는데 이 조건이 맞지 않는 경우에는 흡습이 용이하여 덩어리가 될수 있으며, 투입 순서에서도 pH 조정제인 무수 구연산과 주석산을 제일 마지막에 투입한다.On the other hand, in the instant beverage powder manufacturing method according to the present invention, when each raw material is first mixed under the conditions of 20 to 25 ℃, humidity 60% or less, if this condition is not matched, the moisture absorption is easy to be agglomerate. In the order of addition, citric acid anhydrous citric acid and tartaric acid are added last.
이와같은 혼합 후, 브이믹서와 같은 혼합기에서 2차 혼합을 실시하는데 혼합기 내부온도를 25∼30℃, 습도 50%이하, 혼합속도 25∼30회/분, 혼합시간 10∼15분을 유지해야 혼합기에서 덩어리가 형성되지 않는 분말상태를 유지시켜 주고 맛의 변화없이 음료 고유의 맛을 그대로 보존시켜 줄수 있다.After this mixing, secondary mixing is performed in a mixer such as a V-mixer. The mixer must be maintained at an internal temperature of 25 to 30 ° C., a humidity of 50% or less, a mixing speed of 25 to 30 times / minute, and a mixing time of 10 to 15 minutes. Maintains the powder state without lump formation and preserves the original taste of the drink without changing the taste.
또한, 탄산캔디는 톡톡튀는 청각효과와 물에 잘 녹게하기 위하여 16∼32mesh의 크기를 가지는 것이 바람직하다.In addition, the carbonic acid candy is preferably having a size of 16 to 32 mesh in order to pop the hearing effect and dissolve well in water.
실시예1. 탄산캔디의 제조Example 1 Preparation of Carbonated Candy
설탕, 물엿 및 유당을 1.8 : 1 : 1 의 비율로 용해조에 투입하고 스팀압력 7∼8 kg/cm2및 배합온도 115℃의 조건하에서 용해시켰다.Sugar, starch syrup and lactose were added to a dissolution tank at a ratio of 1.8: 1: 1 and dissolved under conditions of a steam pressure of 7 to 8 kg / cm 2 and a mixing temperature of 115 ° C.
그후, 얻어진 용해 배합물을 115℃의 온도로 유지되는 저장탱크에 이동시켜 이물을 제거한 후 진공농축조에 운반하여 배합물 온도 140∼150℃, 진공압 200∼300mmHg 및 증기압 7∼8 kg/cm2의 조건하에서 진공농축시켰다.Thereafter, the obtained dissolved compound was transferred to a storage tank maintained at a temperature of 115 ° C. to remove foreign substances, and then transported to a vacuum concentrator, where the compound temperature was 140 to 150 ° C., vacuum pressure 200 to 300 mm Hg, and vapor pressure 7 to 8 kg / cm 2 . Concentrated under vacuum.
이와같은 진공농축 후, 배합물을 탄산가스 압력 40∼50 kg/cm2, 증기압 2.5∼3.5 kg/cm2, 교반속도 800∼1000rpm으로 유지되는 탄산가스 및 첨가물 배합조에 운반하고 0.015중량%의 중조, 0.4중량%의 향료, 0.005중량%의 색소 및 0.4중량%의 탄산가스(CO2)를 첨가하였다.After such a vacuum concentration, the compound is transferred to a carbon dioxide gas and additive mixing tank maintained at a carbon dioxide gas pressure of 40 to 50 kg / cm 2 , a vapor pressure of 2.5 to 3.5 kg / cm 2 , and a stirring speed of 800 to 1000 rpm, and 0.015 wt% of a heavy tank, 0.4% by weight of fragrance, 0.005% by weight of dye and 0.4% by weight of carbon dioxide (CO 2 ) were added.
그런다음, 상기 배합물을 냉각관에서 냉각수 온도 15∼20℃로서 냉각한 후 취출하여 분말상의 탄산캔디를 얻었다. 그리고 나서, 상기 분말상의 탄산캔디를 20∼25℃의 온도 및 습도 60%의 조건하에서 4∼32mesh의 크기로 체 분리하여 밀봉시켰다.Then, the compound was cooled in a cooling tube at a cooling water temperature of 15 to 20 ° C. and then taken out to obtain a powdered carbonated candy. Then, the powdery carbonated candy was sifted and sealed in a size of 4 to 32 mesh under a condition of 20 to 25 ° C. and 60% humidity.
실시예2. 즉석 음료용 분말의 제조Example 2. Preparation of Instant Beverage Powders
수분이 흡수되는 것을 막기 위해 20∼25℃의 온도 및 습도 60%이하의 조건을 유지하면서 얻고자 하는 즉석 음료용 분말의 증량을 기준으로 5중량%의 중조, 4.3중량%의 무수 구연산, 22중량%의 솔비톨 파우다, 1.3중량%의 정백당, 1.0중량%의 난백 파우다, 0.15중량%의 사포닌, 0.3중량%의 주석산 및 0.5중량%의 향료를 잘 혼합하여 혼합물을 만들었다.5% by weight of sodium bicarbonate, 4.3% by weight of citric anhydride, 22% by weight of the instant beverage powder to be obtained while maintaining the temperature of 20-25 ° C. and humidity of 60% or less to prevent the absorption of moisture. The mixture was made by mixing well sorbitol powder, 1.3 wt% white sugar, 1.0 wt% egg white powder, 0.15 wt% saponin, 0.3 wt% tartaric acid and 0.5 wt% fragrance.
이렇게 얻은 혼합물 34.45중량%와 상기 실시예1에서 제조한 탄산캔디 25.55중량%와, 하기와 같은 성분 함량을 갖는 음료용 파우다 40중량%를 브이믹서에 투입하였다: 백설탕 66.195%, 식물성 유지분(프리마에이) 25.0%, 덱스트린 3.0%, 과즙분말(고형분 90%이상) 1.2%, 무수 구연산 0.8%, 구연산 소다 0.3%, 향료 2.5%, 카르복실산 메틸셀룰로오스 나트륨 0.7%, 식염 0.3% 및 식용색소 0.005%.34.45% by weight of the mixture thus obtained, 25.55% by weight of the carbonic acid candy prepared in Example 1, and 40% by weight of powdered powder for beverages having the following ingredient contents were added to the V-mixer: 66.195% of white sugar and vegetable oil (prima) A) 25.0%, dextrin 3.0%, juice powder (solid content 90% or more) 1.2%, citric anhydride 0.8%, citric acid soda 0.3%, fragrance 2.5%, sodium carboxylate methyl cellulose 0.7%, salt 0.3% and food coloring 0.005 %.
여기서, 상기 식물성 유지분은 다음과 같은 조성으로 이루어진다: 전분당 56%, 야자 경화유 35%, 카제인 나트륨 5.0%, 제 2 인산칼슘 2.5%, 실리코알 주민산 나트륨 0.5%, 소르비탄 지방산 에스테르 0.2%, 폴리소르베이트 0.2% 및 글리시린 지방산 에스테르 0.6%.Here, the vegetable fat and oil consists of the following composition: 56% starch sugar, 35% coconut oil, 5.0% sodium casein, 2.5% dibasic calcium phosphate, 0.5% sodium silicate sorbate, 0.2% sorbitan fatty acid ester , Polysorbate 0.2% and glycerin fatty acid ester 0.6%.
그후, 브이믹서 내부 온도를 25∼30℃, 습도 50%이하, 혼합속도 25∼30회/분 및 혼합시간 10∼15분을 유지하면서 상기 투입된 성분들을 혼합하여 즉석 음료용 분말을 제조했다. 이후, 상기 얻어진 분말을 포장기에서 1회용 팩으로 포장했다.Thereafter, the ingredients were mixed while maintaining the internal temperature of the V-mixer at 25 to 30 ° C., humidity of 50% or less, the mixing speed of 25 to 30 times / minute, and the mixing time of 10 to 15 minutes, thereby preparing an instant beverage powder. The powder thus obtained was then packaged in a disposable pack in a packaging machine.
실시예3.Example 3.
실시예2에서 제조한 즉석 음료용 분말의 효과를 입증하기 위하여 상기 분말을 물에 타 보았더니 톡톡튀는 소리가 나며 동시에 지글지글 거리는 소리가 나면서 거품이 발생하였다.In order to prove the effect of the instant beverage powder prepared in Example 2, when the powder was put in water, a popping sound and a sizzling sound at the same time generated bubbles.
그리고, 이를 마셔보았더니 거품과 함께 시원한 맛을 느꼈다. 즉, 시판되고 있는 액상 음료의 맛을 느꼈다.And after drinking it, I felt a cool taste with bubbles. That is, the taste of the commercially available liquid drink was felt.
이상에서 설명한 바와같이 본 발명에 의하면, 휴대가 간편하며 액상 음료 고유의 맛을 느낄수 있게 하는 효과를 갖는 즉석 음료용 분말이 제공된다.As described above, according to the present invention, there is provided a powder for instant beverage having the effect of making it easy to carry and feel the inherent taste of the liquid beverage.
Claims (8)
Priority Applications (2)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019970002442A KR100216742B1 (en) | 1997-01-28 | 1997-01-28 | Instant beverage |
JP9083685A JPH10210957A (en) | 1997-01-28 | 1997-04-02 | Powder for instant beverage and production thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
KR1019970002442A KR100216742B1 (en) | 1997-01-28 | 1997-01-28 | Instant beverage |
Publications (2)
Publication Number | Publication Date |
---|---|
KR19980066743A true KR19980066743A (en) | 1998-10-15 |
KR100216742B1 KR100216742B1 (en) | 1999-09-01 |
Family
ID=19495726
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
KR1019970002442A KR100216742B1 (en) | 1997-01-28 | 1997-01-28 | Instant beverage |
Country Status (2)
Country | Link |
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JP (1) | JPH10210957A (en) |
KR (1) | KR100216742B1 (en) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
US8277862B2 (en) * | 2007-03-14 | 2012-10-02 | Concentrate Manufacturing Company Of Ireland | Beverage products having steviol glycosides and at least one acid |
ES2330825B1 (en) * | 2008-04-30 | 2010-08-05 | David Melendez Morales | POWDER PRODUCT TO PREPARE BEVERAGES PACKED IN TWO UNITED ENVELOPES, WITH CITRUS ACID AND ASCORBIC ACID IN ONE; AND GLYCINE AND CALCIUM CARBONATE ON THE OTHER. |
JP5965215B2 (en) * | 2012-06-01 | 2016-08-03 | ポッカサッポロフード&ビバレッジ株式会社 | Method for preventing caking of powdered beverages |
JP6239249B2 (en) * | 2013-03-21 | 2017-11-29 | 理研ビタミン株式会社 | Effervescent instant beverage |
CN103315361B (en) * | 2013-07-15 | 2014-10-08 | 于法周 | Processing method for haw electuary |
Family Cites Families (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPS603466B2 (en) * | 1977-12-02 | 1985-01-28 | カネボウ株式会社 | Foaming granular beverage |
JPS5574778A (en) * | 1978-12-01 | 1980-06-05 | Junichi Ogata | Method of making powdery foaming juice of low calorie in pouch |
JPS602035B2 (en) * | 1982-05-29 | 1985-01-18 | カネボウ食品株式会社 | Solid beverages and their manufacturing methods |
JPS62143640A (en) * | 1985-12-14 | 1987-06-26 | Lotte Co Ltd | Production of hard candy and device therefor |
JPH0795868A (en) * | 1993-12-22 | 1995-04-11 | Ajinomoto Co Inc | Production of granular or crystalline low-caloric beverage |
-
1997
- 1997-01-28 KR KR1019970002442A patent/KR100216742B1/en not_active IP Right Cessation
- 1997-04-02 JP JP9083685A patent/JPH10210957A/en active Pending
Also Published As
Publication number | Publication date |
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JPH10210957A (en) | 1998-08-11 |
KR100216742B1 (en) | 1999-09-01 |
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