WO2021145833A1 - Cigkofte with high nutrional value enriched in vitamin and mineral - Google Patents
Cigkofte with high nutrional value enriched in vitamin and mineral Download PDFInfo
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- WO2021145833A1 WO2021145833A1 PCT/TR2020/050129 TR2020050129W WO2021145833A1 WO 2021145833 A1 WO2021145833 A1 WO 2021145833A1 TR 2020050129 W TR2020050129 W TR 2020050129W WO 2021145833 A1 WO2021145833 A1 WO 2021145833A1
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- Prior art keywords
- vitamin
- mineral
- paste
- freezing
- cigkofte
- Prior art date
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Classifications
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
Definitions
- the invention relates to cigkofte which are prepared for ready to eat consumption by adding some or all of the bulgur, red pepper, onion, various spices, tomato paste, tomato sauce, paprika paste, sugar, vinegar, pomegranate syrup, walnut, almond, hazelnut, water and vegetable oils and suitable additives when required until they reach a certain consistency without applying heat treatment by kneading by hand or with machine, freezing or without freezing.
- Cigkofte is a food belonging to Sanhurfa region which is prepared by kneading and mixing the bulgur, isot, mince, paste, onion, parsley and various spices and which is consumed without heat treatment (raw). Apart from Sanhurfa, cigkofte which can show regional differences are also made in cities such as Adana, Adiyaman, Gaziantep, Diyarbakir, Mardin, Elazig, Malatya. Generally it is served in the form of thin and long (squeezed) meatballs and with lettuce leaf. While in ⁇ anhurfa it is consumed with thin bread, in some regions it is consumed with lavash.
- Cigkofte is a food which should be consumed fresh without waiting due to the swelling property of the bulgur in its content.
- Meatless cigkofte types have been produced due to various diseases especially teniasis that can be occur due to raw meat.
- teniasis that can be occur due to raw meat.
- the appearance and flavor of cigkofte with meat are imitated with various sauce and spices.
- the sale of cigkofte with meat is banned in Turkey with the decision of Ministry of Health.
- Object of the invention is to obtain a cigkofte enriched in vitamin, not peppery and meatless.
- Another object of the invention is to obtain a meatless cigkofte in which vitamin-minerals necessary for vegans can be provided.
- Another object of the invention is to obtain a not peppery, meatless cigkofte with high rich mineral.
- Another object of the invention is to obtain a fiber rich, not peppery, meatless cigkofte.
- Another object of the invention is to obtain a cigkofte with high nutritional value.
- Cigkofte developed for realizing said objects comprises bulgur, water, salt, sweet red pepper, coriander, black pepper, peppermint, dried vegetable (sweet red pepper, carrot, onion, garlic), tomato paste, pepper paste, sunflower seed oil, pomegranate syrup sauce, garlic, parsley, Vitamins A, C, B12, iron and zinc.
- the invention relates to cigkofte which are prepared for ready to eat consumption by adding some or all of the bulgur, red pepper, onion, various spices, tomato paste, tomato sauce, paprika paste, sugar, vinegar, pomegranate syrup, walnut, almond, hazelnut, water and vegetable oils and suitable additives when required until they reach a certain consistency without applying heat treatment by kneading by hand or with machine, freezing or without freezing.
- Not peppery cigkofte with vitamin comprises bulgur, water, salt, sweet red pepper, coriander, black pepper, peppermint, dried vegetable (sweet red pepper, carrot, onion, garlic), tomato paste, pepper paste, sunflower seed oil, pomegranate syrup sauce, garlic, parsley, Vitamins A, C, B12, iron and zinc.
- the ratios of the ingredients by weight used in the mixture are as follows;
- rock salt and/or sea salt can be used as salt.
- sweet red pepper comprising vitamin C is used.
- Coriander used in the mixture is a 20-60 centimeters high, hairless, annual and herbaceous plant belonging to family umbelliferae whose leaves resemble parsley. (Coriandrum sativum). Said plant is used in cigkofte as itself or as a spice by drying its seed.
- Black pepper used in the mixture is a climbing plant which is an example plant of the piperaceae family, drupe and whose grains of fruits are round and leaves are heart-shaped (Piper nigrum).
- the powder obtained by grinding and drying the grains of the said plant is used as spice in the cigkofte.
- Peppermint used in the mixture is a perennial and herbaceous culture plant whose leaves are stemless, flowers are white or violet colored, odorous and whose leaves are used as spice and which belongs to lamiaceae (Mentha piperita). Spice obtained from the dried leaves of the said plant is used in cigkofte.
- Dried sweet red pepper, dried carrot, dried onion, dried garlic are used. These vegetables contribute to the stimulation of flavor senses and to formation of the color of the cigkofte.
- tomato paste and pepper paste are used as paste.
- Sunflower seed oil is used in order to mix all of the ingredients more homogeneously with paste and to make spices used taste better.
- different oils can also be used.
- pomegranate syrup sauce garlic, parsley and. vitamins such as A, C, B12, iron, zinc and/or minerals are added Said vitamins A, C, B12, iron and zinc can also be found in dried vegetables and various spices in the mixture.
- Not peppery cigkofte with vitamin-mineral can be consumed by all of the age groups.
- at least %15 of daily the vitamin- mineral B12, A, C, Iron, Zinc need of the humans is met with one portion consumed.
- the vitamin and mineral deficiency of humans under the age of 10, over the age of 60 and vegans is eliminated in a ratio of at least %15 (the ratio of %15 is calculated according to one portion daily).
- the ratio of the vitamin and mineral in the mixture to be added by weight is calculated in mg (milligram) in the first step.
- prepared vitamin-mineral is added to the mixture in the non-heat treatable step of the process by being melted in certain solvents. Thereafter, in order to make a homogenous mixture it is mixed by hand or with the aid of a tool.
- Vitamins and minerals are quick-freezed at a temperature of -40° in an oxygen-free environment at 760 mmHg (millimetre mercury) pressure without degradation. Composition prepared with quick-freezing provides that is stored until the expiration date.
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention is the production method of the cigkoftes which are prepared for ready to eat consumption by adding some or all of the bulgur, red pepper, onion, various spices, tomato paste, tomato sauce, paprika paste, sugar, vinegar, pomegranate syrup, walnut, almond, hazelnut, water and vegetable oils and suitable additives when required until they reach a certain consistency without applying heat treatment by kneading by hand or with machine, freezing or without freezing, characterized in that; it comprises the process steps of, - calculating the ratio of the vitamin-mineral to be added to the mixture by weight in mg (milligram), - After calculation, dissolving the prepared vitamin-mineral in certain solvents, - Adding the dissolved vitamin-mineral to the mixture, composition in the non-heat treatable step of the process, - Mixing it with a tool or by hand in order to homogenize the vitamin-mineral with cigkofte composition, - Quick-freezing the vitamins and minerals that are homogeneous in mixed composition at a temperature of -40° in an oxygen-free environment at 760 mmHg (millimetre mercury) pressure without degradation.
Description
Cigkofte With High Nutrional Value Enriched In Vitamin A and Mineral
Field of the Invention
The invention relates to cigkofte which are prepared for ready to eat consumption by adding some or all of the bulgur, red pepper, onion, various spices, tomato paste, tomato sauce, paprika paste, sugar, vinegar, pomegranate syrup, walnut, almond, hazelnut, water and vegetable oils and suitable additives when required until they reach a certain consistency without applying heat treatment by kneading by hand or with machine, freezing or without freezing.
Prior Art
Cigkofte is a food belonging to Sanhurfa region which is prepared by kneading and mixing the bulgur, isot, mince, paste, onion, parsley and various spices and which is consumed without heat treatment (raw). Apart from Sanhurfa, cigkofte which can show regional differences are also made in cities such as Adana, Adiyaman, Gaziantep, Diyarbakir, Mardin, Elazig, Malatya. Generally it is served in the form of thin and long (squeezed) meatballs and with lettuce leaf. While in §anhurfa it is consumed with thin bread, in some regions it is consumed with lavash.
Cigkofte is a food which should be consumed fresh without waiting due to the swelling property of the bulgur in its content. Meatless cigkofte types have been produced due to various diseases especially teniasis that can be occur due to raw meat. In this type of cigkofte, the appearance and flavor of cigkofte with meat
are imitated with various sauce and spices. The sale of cigkofte with meat is banned in Turkey with the decision of Ministry of Health.
In the national patent document coded 2019/05136 in the present art, a new food consumption method is disclosed. Said method is a production method developed for cigkofte which is one of the most consumed products as readymade foods today, to be consumed more elegantly and more easily. In the said patent document, a production method for consuming cigkofte more elegantly and more easily is disclosed. There is no information about the composition of the cigkofte.
Purpose of the Invention
Object of the invention is to obtain a cigkofte enriched in vitamin, not peppery and meatless.
Another object of the invention is to obtain a meatless cigkofte in which vitamin-minerals necessary for vegans can be provided.
Another object of the invention is to obtain a not peppery, meatless cigkofte with high rich mineral.
Another object of the invention is to obtain a fiber rich, not peppery, meatless cigkofte.
Another object of the invention is to obtain a cigkofte with high nutritional value.
Cigkofte developed for realizing said objects comprises bulgur, water, salt, sweet red pepper, coriander, black pepper, peppermint, dried vegetable (sweet red pepper, carrot, onion, garlic), tomato paste, pepper paste, sunflower seed oil, pomegranate syrup sauce, garlic, parsley, Vitamins A, C, B12, iron and zinc.
Detailed Description of the Invention
The invention relates to cigkofte which are prepared for ready to eat consumption by adding some or all of the bulgur, red pepper, onion, various spices, tomato paste, tomato sauce, paprika paste, sugar, vinegar, pomegranate syrup, walnut, almond, hazelnut, water and vegetable oils and suitable additives when required until they reach a certain consistency without applying heat treatment by kneading by hand or with machine, freezing or without freezing.
Not peppery cigkofte with vitamin comprises bulgur, water, salt, sweet red pepper, coriander, black pepper, peppermint, dried vegetable (sweet red pepper, carrot, onion, garlic), tomato paste, pepper paste, sunflower seed oil, pomegranate syrup sauce, garlic, parsley, Vitamins A, C, B12, iron and zinc.
The ratios of the ingredients by weight used in the mixture are as follows;
- 29,360-44,040 % Bulgur
- 27,284-40,926 % Water
- 0,341- 0,700 %Salt
0,120- 0,180 % Sweet red pepper
- 0,0112-0,127 % Coriander 0,08-0,12 % Black pepper 0,08-0,12 % Peppermint
0,4016-0,6024 % Dried vegetable (sweet red pepper, carrot, onion, garlic)
12,238 -18,357 % Potato paste 2,965 - 4,448 % Pepper paste 0,5230-0,7845 % Sunflower seed oil 0,1281-0,1681 % Pomegranate syrup sauce
- 0,0802-0,122 % Garlic 0,414-0,621 % Parsley
0,10-0,20 % Vitamin Min. A, C, B12, Iron, Zinc
To provide optimum flavor and nutritional value ratios of the ingredients by weight used in the mixture are as follows:
- 36,700% Bulgur
- 34,105% Water
- 0,584 %Salt
0,150% Sweet red pepper 0,106% Coriander 0,100% Black pepper 0,100 % Peppermint
0,502% Dried vegetable (sweet red pepper, carrot, onion, garlic)
15,298% Potato paste
3,707% Pepper paste
6,538% Sunflower seed oil
1,481% Pomegranate syrup sauce
- 0,102% Garlic 0,518% Parsley
0,15% Vitamin Min. A, C, B 12, Iron, Zinc
In the mixture, fine bulgur for cigkofte is used as bulgur. Said bulgur is preferred due to its small size and because it is easy to knead it by softening with less water. Yellow bulgur is the smallest sized bulgur type.
In the mixture, rock salt and/or sea salt can be used as salt. In order to leave a good taste in the mouth and increase the nutritional value of the cigkofte, sweet red pepper comprising vitamin C is used.
Coriander used in the mixture is a 20-60 centimeters high, hairless, annual and herbaceous plant belonging to family umbelliferae whose leaves resemble parsley. (Coriandrum sativum). Said plant is used in cigkofte as itself or as a spice by drying its seed.
Black pepper used in the mixture is a climbing plant which is an example plant of the piperaceae family, drupe and whose grains of fruits are round and
leaves are heart-shaped (Piper nigrum). The powder obtained by grinding and drying the grains of the said plant is used as spice in the cigkofte.
Peppermint used in the mixture is a perennial and herbaceous culture plant whose leaves are stemless, flowers are white or violet colored, odorous and whose leaves are used as spice and which belongs to lamiaceae (Mentha piperita). Spice obtained from the dried leaves of the said plant is used in cigkofte.
Dried sweet red pepper, dried carrot, dried onion, dried garlic are used. These vegetables contribute to the stimulation of flavor senses and to formation of the color of the cigkofte.
In the mixture, in certain amounts of tomato paste and pepper paste are used as paste. Sunflower seed oil is used in order to mix all of the ingredients more homogeneously with paste and to make spices used taste better. In alternative embodiments of the invention different oils can also be used.
In order to flavor the mixture, pomegranate syrup sauce, garlic, parsley and. vitamins such as A, C, B12, iron, zinc and/or minerals are added Said vitamins A, C, B12, iron and zinc can also be found in dried vegetables and various spices in the mixture.
Not peppery cigkofte with vitamin-mineral can be consumed by all of the age groups. By means of the composition developed, at least %15 of daily the vitamin- mineral B12, A, C, Iron, Zinc need of the humans is met with one portion consumed.
By means of the one portion of cigkofte obtained with the prepared composition, the vitamin and mineral deficiency of humans under the age of 10, over the age of 60 and vegans is eliminated in a ratio of at least %15 (the ratio of %15 is calculated according to one portion daily).
While preparing not peppery cigkofte, the ratio of the vitamin and mineral in the mixture to be added by weight is calculated in mg (milligram) in the first step. After calculation thereof, prepared vitamin-mineral is added to the mixture in the non-heat treatable step of the process by being melted in certain solvents. Thereafter, in order to make a homogenous mixture it is mixed by hand or with the aid of a tool. Vitamins and minerals are quick-freezed at a temperature of -40° in an oxygen-free environment at 760 mmHg (millimetre mercury) pressure without degradation. Composition prepared with quick-freezing provides that is stored until the expiration date.
Claims
1. The invention is a composition related to cigkoftes which are prepared for ready to eat consumption by adding some or all of the bulgur, red pepper, onion, various spices, tomato paste, tomato sauce, paprika paste, sugar, vinegar, pomegranate syrup, walnut, almond, hazelnut, water and vegetable oils and suitable additives when required until they reach a certain consistency without applying heat treatment by kneading by hand or with machine, freezing or without freezing, characterized in that; it comprises by weight,
- 29,360-44,040 % Bulgur
- 27,284-40,926 % Water
- 0,341- 0,700 %Salt
- 0,120- 0,180 % Sweet red pepper
- 0,0112-0,127 % Coriander
- 0,08-0,12 % Black pepper
- 0,08-0,12 % Peppermint
- 0,4016-0,6024 % Dried vegetable (sweet red pepper, carrot, onion, garlic)
- 12,238 -18,357 % Potato paste
- 2,965 - 4,448 % Pepper paste
- 0,5230-0,7845 % Sunflower seed oil
- 0,1281-0,1681 % Pomegranate syrup sauce
- 0,0802-0,122 % Garlic
- 0,414-0,621 % Parsley
- 0,10-0,20 % Vitamin Min. A, C, B12, Iron, Zinc.
2. Cigkofte composition with high nutritional value enriched in vitamin and mineral according to claim 1, characterized in that; in order to provide optimum flavor and nutritional value, it comprises by weight,
36,700% Bulgur
34,105% Water 0,584 %Salt
0,150% Sweet red pepper 0,106% Coriander - 0,100% Black pepper
0,100 % Peppermint
0,502% Dried vegetable (sweet red pepper, carrot, onion, garlic)
15,298% Potato paste - 3,707% Pepper paste
6,538% Sunflower seed oil 1,481% Pomegranate syrup sauce 0,102% Garlic 0,518% Parsley
0,15% Vitamin Min. A,C,B12, Iron, Zinc.
3. The invention is the production method of the cigkoftes which are prepared for ready to eat consumption by adding some or all of the bulgur, red pepper, onion, various spices, tomato paste, tomato sauce, paprika paste, sugar, vinegar, pomegranate syrup, walnut, almond, hazelnut, water and vegetable oils and suitable additives when required until they reach a certain consistency without applying heat treatment by kneading by hand or with machine, freezing or without freezing, characterized in that; it comprises the process steps of, - calculating the ratio of the vitamin-mineral to be added to the mixture by weight in mg (milligram),
After calculation, dissolving the prepared vitamin-mineral in certain solvents,
Adding the dissolved vitamin-mineral to the mixture, composition in the non-heat treatable step of the process,
Mixing it with a tool or by hand in order to homogenize the vitamin- mineral with cigkofte composition,
Quick-freezing the vitamins and minerals that are homogeneous in mixed composition at a temperature of -40° in an oxygen-free environment at 760 mmHg (millimetre mercury) pressure without degradation.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| TR2020/00627 | 2020-01-16 | ||
| TR2020/00627A TR202000627A2 (en) | 2020-01-16 | 2020-01-16 | Nutritional Value Raw Meatballs Enriched in Vitamins and Minerals |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| WO2021145833A1 true WO2021145833A1 (en) | 2021-07-22 |
Family
ID=75525794
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| PCT/TR2020/050129 WO2021145833A1 (en) | 2020-01-16 | 2020-02-20 | Cigkofte with high nutrional value enriched in vitamin and mineral |
Country Status (2)
| Country | Link |
|---|---|
| TR (1) | TR202000627A2 (en) |
| WO (1) | WO2021145833A1 (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113907411A (en) * | 2021-11-23 | 2022-01-11 | 云南中烟工业有限责任公司 | Preparation method of thin cigars capable of enhancing leather aroma |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TR200501473A2 (en) * | 2005-04-22 | 2006-11-21 | Ezgi̇ Gida Turi̇zm Tibbi̇ Ürünler Pazarlama İmalat San. Ve Ti̇c. Ltd. Şti̇. | Meat-free raw meatballs. |
-
2020
- 2020-01-16 TR TR2020/00627A patent/TR202000627A2/en unknown
- 2020-02-20 WO PCT/TR2020/050129 patent/WO2021145833A1/en active Application Filing
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TR200501473A2 (en) * | 2005-04-22 | 2006-11-21 | Ezgi̇ Gida Turi̇zm Tibbi̇ Ürünler Pazarlama İmalat San. Ve Ti̇c. Ltd. Şti̇. | Meat-free raw meatballs. |
Non-Patent Citations (2)
| Title |
|---|
| ANONYMOUS: "Etsiz Çiğ Köfte Tarifi Nasıl Yapılır? (Adıyaman, Şanlıurfa, Gaziantep)", KOLAYLEZZET, 8 January 2017 (2017-01-08), pages 1 - 32, XP055842370, Retrieved from the Internet <URL:https://www.kolaylezzet.com/kolay-yemek-tarifleri/kofteler/105-etsiz-cig-kofte-adiyaman-sanliurfa-gaziantep> [retrieved on 20210316] * |
| ANONYMOUS: "Production Process of Our Frozen Foods", KEREVITAS, 15 May 2017 (2017-05-15), pages 1 - 2, XP055842372, Retrieved from the Internet <URL:https://www.kerevitas.com.tr/en/about-us/about-frozen-food> [retrieved on 20210316] * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113907411A (en) * | 2021-11-23 | 2022-01-11 | 云南中烟工业有限责任公司 | Preparation method of thin cigars capable of enhancing leather aroma |
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| Publication number | Publication date |
|---|---|
| TR202000627A2 (en) | 2020-08-21 |
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