WO2025079236A1 - Capsule pour aliment - Google Patents

Capsule pour aliment Download PDF

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Publication number
WO2025079236A1
WO2025079236A1 PCT/JP2023/037181 JP2023037181W WO2025079236A1 WO 2025079236 A1 WO2025079236 A1 WO 2025079236A1 JP 2023037181 W JP2023037181 W JP 2023037181W WO 2025079236 A1 WO2025079236 A1 WO 2025079236A1
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WO
WIPO (PCT)
Prior art keywords
oil
food
weight
seed mucilage
mucilage
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
PCT/JP2023/037181
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English (en)
Japanese (ja)
Inventor
竜三郎 辰嵐
克人 畠中
謙一郎 岡村
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Sanshokaken KK
Original Assignee
Sanshokaken KK
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
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Priority to PCT/JP2023/037181 priority Critical patent/WO2025079236A1/fr
Publication of WO2025079236A1 publication Critical patent/WO2025079236A1/fr
Anticipated expiration legal-status Critical
Pending legal-status Critical Current

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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 OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/30—Fish eggs, e.g. caviar; Fish-egg substitutes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor

Definitions

  • the present invention relates to a food capsule.
  • Capsule-like foods such as artificial salmon roe that resembles natural salmon roe have been developed for some time. Proposals have been made to seal a liquid ingredient consisting of oil-phase ingredients and water-phase ingredients inside particles of a gel-like coating, and then further process these into edible capsules to be served in a variety of food situations.
  • Patent Document 1 describes a method in which an emulsion consisting of a sol-like body, calcium chloride, and an oily raw material is dripped from time to time into an aqueous alginate solution in which a surfactant has been dissolved to obtain granules, which are then collected and heated.
  • an emulsion of water, oil, and surfactant is coated with an aqueous alginic acid solution to create an edible capsule.
  • the edible capsules described in Patent Document 1 are merely an emulsion of water and a small amount of oil by adding a surfactant to an aqueous layer, and have the problem that it is not possible to make edible capsules with large amounts of oil without using a surfactant.
  • Patent Document 1 has the problem that the emulsification of water and oil by adding a surfactant causes the edible capsule to become cloudy, resulting in a loss of transparency in the edible capsule and a texture and taste specific to the surfactant, making it difficult to achieve good physical properties in terms of appearance and texture as a food product.
  • Patent Document 1 As described above, even if the technology disclosed in Patent Document 1 is used, it is difficult to provide an edible capsule that contains a large amount of oil using a surfactant, or to provide a food capsule that has a good appearance and texture. Therefore, there has been a desire in the art to solve the problem of providing edible capsules containing large amounts of oil without the use of surfactants.
  • the present invention aims to provide a food capsule that has a good appearance and texture and can encapsulate a large amount of oily substances without using a surfactant.
  • the invention of claim 1 relates to a food capsule that is made of a mixture of a composition consisting of a seed mucilage substance, an oily substance, and a divalent metal salt, and water, and the outer surface of the mixture is coated with a polysaccharide coating.
  • the invention of claim 2 relates to the food capsule of claim 1, characterized in that the blending ratio of the components of the composition is (a) 0.70-7.00% by weight of the total amount of seed mucilage substances, (b) 10.0-50.0% by weight of the total amount of oily substances, and (c) 0.1-1.0% by weight of the total amount of divalent metal salts.
  • the invention of claim 3 relates to the food capsule of claim 1 or 2, characterized in that the seed mucilage is one or more selected from the group consisting of quince seed mucilage and quince seed mucilage.
  • the invention of claim 4 relates to the food capsule of claim 3, characterized in that the total amount of the quince seed mucilage is 0.94-5.65% by weight, the total amount of the quince seed mucilage is 0.70-2.25% by weight, or the total amount of the quince seed mucilage and the quince seed mucilage is 0.70-7.00% by weight.
  • the invention of claim 5 relates to the food capsule of claim 1 or 2, characterized in that the divalent metal salt is a calcium salt.
  • the invention of claim 6 relates to the food capsule of claim 5, in which the calcium salt is one or more selected from the group consisting of calcium chloride and calcium lactate.
  • the invention of claim 7 relates to the food capsule of claim 1 or 2, characterized in that the composition further contains a polyhydric alcohol.
  • the invention of claim 8 relates to the food capsule of claim 7, characterized in that the polyhydric alcohol is glycerin.
  • the invention of claim 9 relates to the food capsule of claim 1, characterized in that the polysaccharide is a heat-resistant thickening polysaccharide.
  • the invention of claim 10 relates to the food capsule of claim 9, characterized in that the heat-resistant thickening polysaccharide is an alginate.
  • the invention of claim 11 relates to a food capsule according to claim 1 or 2, in which the oily substance is one or more selected from the group consisting of sesame oil, olive oil, salad oil, and rice oil.
  • the invention of claim 12 relates to the food capsule of claim 1 or 2, in which the food capsule has a spherical shape.
  • the food capsule according to claim 1 is made of a mixture of a composition consisting of a seed mucilage substance, an oily substance, and a divalent metal salt, and water, and the outer surface of the mixture is coated with a polysaccharide coating.
  • the inclusion of the seed mucilage substance in the mixture stabilizes the mixture of the oily substance and the aqueous solution without the use of an emulsifier, making it possible to form food capsules that encapsulate a large amount of oily substance. This has the effect of making it possible to form food capsules that have little change in droplet volume and are less likely to deform, even when they contain a large amount of solution encapsulating a large amount of oily substance.
  • the food capsule according to claim 2 is characterized in that the composition has a ratio of the components: (a) a total amount of seed mucilage substances of 0.70-7.00% by weight, (b) a total amount of oily substances of 10.0-50.0% by weight, and (c) a total amount of divalent metal salts of 0.1-1.0% by weight.
  • the seed mucilage substances contain a large amount of oily substances, and by specifying the ratio, a food capsule can be formed.
  • the food capsule is characterized in that the seed mucilage is one or more selected from the group consisting of quince seed mucilage and quince seed mucilage. This not only makes it a food product, but also allows it to contain a large amount of oily substances and has the excellent effect of not gelling even in the presence of divalent metal salts.
  • the food capsule according to claim 4 is characterized in that the total amount of the quince seed mucilage is 0.94-5.65% by weight, the total amount of the quince seed mucilage is 0.70-2.25% by weight, or the total amount of the quince seed mucilage and the quince seed mucilage is 0.70-7.00% by weight, and therefore functions to stabilize the mixture of the oily substance and the aqueous solution without using an emulsifier. This provides the excellent effect of maintaining the food capsule at a constant hardness and shape.
  • the divalent metal salt is a calcium salt, which has high water solubility and is compatible with alginates and other salts that undergo a cross-linking reaction with the divalent metal salt, and thus has the effect of forming a strong gel.
  • the calcium salt is one or more selected from the group consisting of calcium chloride and calcium lactate, which is inexpensive and easily available, and thus has the effect of allowing food capsules to be produced at a lower cost.
  • the composition is characterized in that it further contains a polyhydric alcohol, which has a higher specific gravity than water and has little effect on the taste, and furthermore, even when mixed with a divalent metal salt and a seed mucilage substance, a stable liquidity is obtained without any reaction. Therefore, the polyhydric alcohol can adjust the specific gravity of the mixed liquid, stabilize the formation of spherical food capsules, and provide the effect of forming food capsules of uniform shape.
  • the polyhydric alcohol is glycerin, which has a higher specific gravity than water and has less effect on taste, and also makes it easier to adjust the specific gravity of the solution, stabilizes the formation of spherical food capsules, and provides the effect of forming food capsules of uniform shape.
  • the polysaccharide is a heat-resistant thickening polysaccharide, and therefore when the food capsule is heat sterilized, the thickening polysaccharide coating does not dissolve or soften due to heat, and the shape of the food capsule can be maintained.
  • the heat-resistant thickening polysaccharide is an alginate, which is capable of forming a heat-irreversible gel, and has the effect of maintaining a uniform shape without dissolving the coating formed of the alginate when the food capsule is sterilized at high temperature.
  • the food capsule according to claim 12 is characterized in that the food capsule has a spherical shape, which has the effect of making it possible to produce food capsules that are uniform and have a good appearance.
  • the composition containing the seed mucilage substance, the oily substance, and the divalent metal salt is in a dispersed or dissolved state in water.
  • polyhydric alcohols or sugars may be appropriately blended into the composition.
  • the seed mucilage of the food capsule included in the present invention is a mucilage obtained from Chinese quince seeds or a mucilage obtained from quince seeds.
  • seed mucilage containing a mucilage obtained from Chinese quince seeds will be abbreviated as “chinese quince seed mucilage” and “seed mucilage containing a mucilage obtained from quince seeds” will be abbreviated as “quince seed mucilage”.
  • the total amount of quince seed mucilage in the food capsule is 0.94 to 5.65% by weight, the total amount of quince seed mucilage in the food capsule is 0.70 to 2.25% by weight, or the total amount of quince seed mucilage and quince seed mucilage in the food capsule is 0.70 to 7.00% by weight.
  • examples of water-soluble polymers having a viscosity similar to that of mucilage include agar, gelatin, starch, tamarind seed gum, gum arabic, karaya gum, HM pectin, LM pectin, glucomannan, carrageenan, carob bean gum, guar gum, tara gum, xanthan gum, succinoglycan, gellan gum, curdlan, cellulose, crystalline cellulose, methylcellulose, hydroxypropylmethylcellulose, trehalose, pullulan, dextrin, cyclic dextrin, soybean protein, pea protein, sodium caseinate, gluten, and other water-soluble polymers derived from animals, plants, or microorganisms.
  • xanthan gum, guar gum, and tamarind seed gum can be used relatively well.
  • quince seed mucilage and quince seed mucilage contain much more oily substances.
  • some are used mainly as cosmetics, such as quince seed mucilage, and some are difficult to obtain due to low import volumes.
  • some are natural products and therefore have unstable production volumes, some have unstable and expensive prices, some have poor dispersibility in aqueous solutions, some have high spinnability, some gel with divalent metal salts and impair the stability of the composition, and some require heating to dissolve in aqueous solutions. Therefore, when selecting a water-soluble polymer or using it in combination with a seed mucilage, care should be taken not to deviate from the spirit of the present invention.
  • oily substances are not limited as long as they perform the above-mentioned functions.
  • oily substances include vegetable oils, sesame oil, avocado oil, linseed oil, almond oil, fennel oil, perilla oil, olive oil, orange oil, orange roughy oil, cacao oil, chamomile oil, carrot oil, canola oil, cucumber oil, apricot kernel oil, grapeseed oil, walnut oil, wheat germ oil, rice oil, rice bran oil, coconut oil, medium-chain fatty acids, camellia oil, safflower oil, salad oil, shea butter, soybean oil, tea oil, evening primrose oil, camellia oil, corn oil, rapeseed oil, persic oil, grape seed oil, safflower oil, castor oil, sunflower oil, grape seed oil, hazelnut oil, macadamia nut oil, cottonseed oil, meadowfoam oil, peanut oil, rosehip oil, palm oil, palm kernel oil, coconut oil, chili oil, and mixtures thereof.
  • Oleaginous substances are not limited as long as they perform the above functions, but examples of animal fats include butter, lard, beef tallow, horse oil, fish oil, whale oil, and mixtures thereof.
  • the divalent metal salt is not limited as long as it fulfills the above-mentioned functions, but a calcium salt is used.
  • Examples of calcium salts include calcium chloride, calcium acetate, calcined calcium, calcium lactate, calcium gluconate, calcium sulfate, tricalcium phosphate, calcium hydrogen phosphate, calcium malate, and mixtures thereof.
  • Calcium chloride is particularly used because it is inexpensive and easily available.
  • the content of the divalent metal salt in the food capsule of the present invention is 0.1 to 1.0% by weight, with 0.5% by weight being preferable.
  • the components contained in the polyhydric alcohol or sugar are not limited as long as they perform the above-mentioned functions, but examples include glycerin, sorbitol, maltitol, oligotose, lactose, enzyme syrup, acid saccharified syrup, maltose syrup, isomerized sugar, fructose, reduced maltose, reduced starch syrup, honey, or mixtures thereof. Of these, glycerin and syrup are particularly used.
  • the content of polyhydric alcohol or sugar solution in the food capsule of the present invention is preferably about 20.0% by weight.
  • Polysaccharides are not limited as long as they perform the above functions, but examples include heat-resistant polysaccharides and water-soluble alginates.
  • heat-resistant polysaccharides For example, sodium and potassium alginates are used. This is because sodium and potassium alginates react with divalent metal salts to instantly form a membrane, which can encapsulate the encapsulated ingredients and form beautiful spherical food capsules. Furthermore, food capsules can be formed without heating, and the gel formed after the above reaction does not dissolve even when heated, providing the excellent effect.
  • the proportions of each component in the composition may be selected from a wide range, but the total amount of seed mucilage substances may be 0.70-7.00% by weight, the total amount of oily substances 10.0-50.0% by weight, and the total amount of divalent metal salts 0.1-1.0% by weight.
  • the total amount of quince seed mucilage substances may be 0.94-5.65% by weight, the total amount of the quince seed mucilage substances 0.70-2.25% by weight, or the total amount of the quince seed mucilage substances and the quince seed mucilage substances 0.70-7.00% by weight.
  • the composition may contain 20.0% by weight of polyhydric alcohol or sugar solution. Water may also be added to the composition as appropriate.
  • the above-mentioned compositions may contain useful ingredients such as yeast extract, protein hydrolysates, amino acids, seasonings, seasoning oils, squid ink, spices, vitamins, plant extracts (green tea, green juice, etc.) and minerals, as well as food additives or food additive preparations such as colorants, preservatives, shelf life enhancers, food flavorings, quality enhancers and masking agents.
  • useful ingredients, food additives, or food additive preparations can also be mixed into the aqueous solution of the water-soluble alginate.
  • the concentration of the alginate in the aqueous solution that is brought into contact with the droplets of the above mixture is often about 0.05 to 3.00% by weight, and especially about 0.1 to 1.0% by weight.
  • a strong water-insoluble film of alginate (a calcium alginate film when the divalent metal salt in the droplets is a calcium salt) is formed on the outer surface of the droplets, which can be washed with water as necessary.
  • the size of the food capsules obtained in this way are often about 1.0 to 5.0 mm in diameter, and especially about 3.0 to 4.0 mm (food capsules).
  • the food capsules of the present invention which have a structure in which the outer surface of the above-mentioned droplets is coated with a water-insoluble film of alginate and further coated with a film made of glycerin, are handled in a container either as is, or wetted with an appropriate liquid, or suspended or submerged in an appropriate liquid.
  • a container in addition to ordinary bottles and other containers, containers equipped with a mechanism that allows the food capsules to be removed as is can also be used.
  • These food capsules can be eaten as a side dish, placed on salads, put on steaks or other meats, mixed into fillings for dumplings, or eaten as a seasoning, on sushi rolls, rice, noodles, bread, biscuits, cakes, etc. They can also be used as food for pets such as dogs, cats, small birds, poultry, and fish. These food capsules can also be ingested as sweets, ice cream additives, medicinal capsules, nutritional capsules, etc.
  • ⁇ Adjustment method 1 Calcium chloride was added to the mucilage of Chinese quince seeds and/or quince seeds, mixed and dissolved. Then, glycerin and water were added in sequence to dissolve the solution, which was then added to the mucilage of Chinese quince seeds and/or quince seeds, stirred, and then sesame oil was added and thoroughly stirred. This mixed solution was used as the dropping liquid. This solution was added dropwise to an aqueous solution of alginate, and the solution was reacted with the aqueous solution of alginate, followed by washing with water to obtain capsules for food use.
  • Food capsules of the present invention were prepared using Preparation Method 2 described below.
  • the food capsules were evaluated by the following methods.
  • the food capsules prepared were visually observed and evaluated according to the following indices.
  • the food capsules produced in the above Examples and Comparative Examples were visually evaluated by five panelists, and the items that received the most positive feedback were recorded.
  • ⁇ Capsulation is easier than ⁇ , and is preferable in terms of production.
  • ⁇ Encapsulation is somewhat easy, and production is somewhat favorable.
  • ⁇ The shape is not uniform and the appearance is not satisfactory.
  • ⁇ Shape> The food capsules were evaluated by the following methods: First, the food capsules prepared were visually observed and evaluated according to the following indices. The shapes of the food capsules produced in the above Examples and Comparative Examples were visually evaluated by five panelists, and the items that received the most positive feedback were recorded. ⁇ : A more uniform shape than ⁇ , and preferable in appearance. ⁇ : The shape is uneven and the appearance is somewhat satisfactory. ⁇ : The shape is not uniform and the appearance is not satisfactory.
  • Examples 1 to 10 encapsulation, hardness, and shape were evaluated using either the aqueous solution of quince seed mucilage and/or the aqueous solution of quince seed mucilage at a ratio of 28.0% by weight, either alone or in combination. As a result, all evaluation items were rated as ⁇ or above, and the physical properties are suitable for the present invention.
  • Examples 11 to 16 encapsulation, hardness, and shape were evaluated using either the aqueous solution of quince seed mucilage or the aqueous solution of quince seed mucilage at 30.0 to 69.5% by weight, respectively, and sesame oil at 10.0% by weight. As all evaluation items for encapsulation and shape were rated as ⁇ , and all evaluation items for hardness were rated as ⁇ , the physical properties of Examples 11 to 16 are also suitable for the present invention.
  • Examples 17 to 20 encapsulation, hardness, and shape were evaluated using 30.0 to 69.5% aqueous solution of quince seed mucilage or quince seed mucilage in combination with 10.0% by weight of sesame oil. All evaluation items for encapsulation and shape were rated as ⁇ , and all evaluation items for hardness were rated as ⁇ , so Examples 17 to 20 also have physical properties suitable for the present invention.
  • Example 21 to 24 the encapsulation, hardness, and shape were evaluated when the blending ratio of the quince seed mucilage aqueous solution or the quince seed mucilage aqueous solution was 30.0% by weight, and the blending ratio of sesame oil was 20.0 to 30.0% by weight. All of the Examples were rated as fair or better, and the physical properties were suitable for the present invention.
  • Examples 31 to 34 the proportion of the quince seed mucilage aqueous solution or quince seed mucilage aqueous solution was fixed at 30.0% by weight, the type of oil was changed from sesame oil to salad oil, and encapsulation, hardness, and shape were evaluated at 10.0 to 30.0% by weight. As a result, the evaluation items for all Examples were ⁇ or higher, and the physical properties were suitable for the present invention.
  • Example 35 and 36 the ratio of the aqueous solution of mucilage from Chinese quince seeds or the aqueous solution of mucilage from quince seeds was fixed at 28.0% by weight, and the blending ratio of salad oil was set at 50.0% by weight, and evaluations were made on encapsulation, hardness, and shape. As a result, the evaluation items for all Examples were marked as ⁇ , and the physical properties were suitable for the present invention.
  • the salad oil in Examples 31 and 35 was changed to rice oil, and in both Examples, the evaluation items were rated as fair or better, and the physical properties were suitable for the present invention.
  • Example 39 the ratio of the quince seed mucilage aqueous solution or the quince seed mucilage aqueous solution was fixed at 28.0% by weight, and olive oil was mixed with sesame oil or rice oil at 25.0% by weight each, and the encapsulation, hardness, and shape were evaluated. As a result, the evaluation items for both Examples were marked ⁇ , and the physical properties are suitable for the present invention.
  • the quince seed mucilage aqueous solution or quince seed mucilage aqueous solution was mixed at 28.0% by weight, 50.0% by weight of sesame oil, 0.1 to 1.0% by weight of calcium chloride and/or calcium lactate, and 20.0% by weight of glycerin, and the solutions were evaluated for encapsulation, hardness, and shape.
  • the evaluation items for all Examples were rated as ⁇ or higher, and the physical properties were suitable for the present invention.
  • Examples 61 to 63 the proportion of quince seed mucilage aqueous solution was fixed at 9.0% by weight, the proportion of sesame oil was fixed at 50.0% by weight, the proportion of glycerin was fixed at 5.00 to 40.0% by weight, and calcium chloride was fixed at 0.5% by weight, and the mixture was evaluated for encapsulation, hardness, and shape.
  • the evaluation items for all Examples were rated as ⁇ or higher, and the physical properties are suitable for the present invention.
  • the blending ratio of the aqueous quince seed mucilage substance solution and/or the aqueous quince seed mucilage substance solution that can be suitably used in the present invention is 28.0 to 69.5%, that is, the total amount of the seed mucilage substances is 0.70 to 7.00% by weight.
  • the food capsules of the present invention have a uniform shape that can encapsulate a large amount of oily substances, and can provide improvements in the appearance and texture of foods that use the food capsules. These food capsules can be used as a side dish or eaten on top of salads, biscuits, etc., and can be used in a variety of food situations as food capsules for confectionery, nutritional supplements, etc.

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Marine Sciences & Fisheries (AREA)
  • Zoology (AREA)
  • Jellies, Jams, And Syrups (AREA)

Abstract

Le but de la présente invention est de fournir une capsule pour aliment qui peut contenir une grande quantité d'une substance d'huile/graisse et qui a un bon aspect et une bonne texture sans utiliser de tensioactif. La solution selon l'invention porte sur une capsule pour aliment qui comprend un mélange liquide d'eau et une composition comprenant une substance mucilagineuse de graine, une substance d'huile/graisse, et un sel métallique divalent, et est caractérisée en ce que la surface externe du mélange liquide est revêtue d'un film d'un polysaccharide.
PCT/JP2023/037181 2023-10-13 2023-10-13 Capsule pour aliment Pending WO2025079236A1 (fr)

Priority Applications (1)

Application Number Priority Date Filing Date Title
PCT/JP2023/037181 WO2025079236A1 (fr) 2023-10-13 2023-10-13 Capsule pour aliment

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
PCT/JP2023/037181 WO2025079236A1 (fr) 2023-10-13 2023-10-13 Capsule pour aliment

Publications (1)

Publication Number Publication Date
WO2025079236A1 true WO2025079236A1 (fr) 2025-04-17

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Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10327834A (ja) * 1997-05-27 1998-12-15 Sansho Kaken Kk 可食性パール状カプセルおよびその製造法
JP2017038581A (ja) * 2015-08-21 2017-02-23 三粧化研株式会社 パール状カプセル及びその製造方法

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPH10327834A (ja) * 1997-05-27 1998-12-15 Sansho Kaken Kk 可食性パール状カプセルおよびその製造法
JP2017038581A (ja) * 2015-08-21 2017-02-23 三粧化研株式会社 パール状カプセル及びその製造方法

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
"Grant-in-Aid for Scientific Research (C)", vol. 185000602, 1 January 2010, JP, article NAKATA, SHINOBU: "Studies on the structure and functionality of a polysaccharide secreted from Chinese quince seeds with thickening properties", pages: 1 - 5, XP009562446 *

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