KR101261590B1 - Premix Composition and Preparation of Nann using the Same - Google Patents

Abstract

Premix composition comprising flour, tapioca modified starch, and powdered fats and oils, Dough comprising the premix composition and water, Naan prepared from the premix composition, Method of preparing eggs using the premix composition, and Premix composition There is provided a food composition comprising the composition.

Description

Premix Composition and Preparation of Nann using the Same

The present invention provides a premix composition comprising flour, tapioca modified starch, and powdered fats and oils, a dough comprising the premix composition and water, a Naan prepared from the premix composition, a method of preparing eggs using the premix composition, And it relates to a food composition comprising the premix composition.

In general, Naan is a staple bread in northern India. It is distinguished from roti in that the dough is inflated with yeast, and the volume and thickness are added by adding milk and yogurt.

It is attached to the wall of tandoor, a traditional Indian oven, and baked in a short time at high temperature, and has a unique texture and flavor. The production of eggs is difficult to perform by the conventional bread making process, since the texture and flavor peculiar to egg are not obtained by the method of preparing the normal bread which is mixed, fermented, split and molded and fermented again and baked. It is a manufacturing technique that is difficult for the general consumer to reproduce. There is an egg manufacturing method characterized by repeating the process of folding and extending the dough, but this also has a disadvantage that is difficult to reproduce at home.

Accordingly, the present inventors obtain a dough exhibiting a unique texture having proper physical properties by adding tapioca modified starch and powdered fat to flour at a specific ratio, and by using the same, more easily prepare bread having a texture similar to eggs or eggs. It was confirmed that the present invention was completed.

One example of the present invention provides a premix composition comprising flour, tapioca modified starch, powdered fats and the like.

Another example provides a dough comprising the premix composition and an aqueous solvent.

Another example provides eggs prepared from the premix composition or dough.

Yet another example provides a method of making an egg using the premix composition.

Another example provides a food composition comprising the premix composition.

Hereinafter, the present invention will be described in more detail.

One example of the present invention provides a premix composition comprising flour, tapioca modified starch, and powdered fats and oils. The premix composition may further include additives such as dry yeast, skim milk powder, white sugar, fats and oils, refined salt, acidity regulator, malt powder and the like. The egg premix composition may be used for the manufacture of bread having a texture similar to eggs or eggs.

The premix composition according to the present invention is characterized in that it is easily dispersible in water with water solubility, including powdery fats and oils that enhance the workability of the dough, prevent aging of starch and strengthen gluten.

In one embodiment, the premix composition may include 100 parts by weight of flour, 2 to 80 parts by weight of tapioca modified starch, and 2 to 20 parts by weight of powder fat and oil.

The flour may be selected to have an appropriate gluten content in order to impart proper elasticity to the dough, and both flour and gravity may be used, but the flour may be 9-15 wt%, preferably 13-15 wt%. good. Gluten is a network structure formed by the hydration of gliadin and glutenin, which make up wheat protein, and plays a role in the bread's unique texture. In the case of kneading the premix composition composed of a strong component by hand may be difficult to handle, in consideration of workability can be used gravity component, but is not limited thereto.

The tapioca modified starch is for controlling the chewy and softness of the dough, may be one or more selected from the group consisting of acetylated starch of tapioca, etherified starch of tapioca, and esterified starch of tapioca, preferably tapioca Ether modified modified starch (eg, Sunmix S). For example, it may be tapioca hydroxypropyl starch or starch that is tapioca hydroxypropyl phosphate.

The content of tapioca modified starch is preferably 80 parts by weight or less with respect to 100 parts by weight of flour in order to achieve a smooth taste, and enhances gluten formation to achieve a chewy taste and impart proper elasticity to the dough to improve workability and formability. The amount of tapioca modified starch is preferably 2 to 80 parts by weight, preferably 2 to 32 parts by weight, and more preferably 2 to 20 parts by weight, based on 100 parts by weight of flour. It is good that it is a weight part.

In one embodiment of the present invention, the tapioca modified starch may be included in the form of a preparation containing sugar, skim milk powder and the like.

The powder fat of the present invention is easily dispersed in water-soluble water to enhance the workability and / or moldability of the dough and to prevent starch aging and to strengthen gluten, thereby imparting proper elasticity to the dough and It can exert the effect of delaying aging.

The powder fats and oils, based on the dry weight of the powder fat, 55 to 70 parts by weight, preferably 57 to 65 parts by weight of edible fats and oils; 20 to 45 parts by weight, preferably 30 to 40 parts by weight of the powdered substrate; 0.1 to 5 parts by weight, preferably 0.3 to 1 part by weight of polyglycerol condensed ricinolic acid ester; 0.5 to 5 parts by weight, preferably 0.5 to 3 parts by weight of glycerin organic acid fatty acid ester; And 0.01 to 1.5 parts by weight of a polyglycerol fatty acid ester of at least 10, preferably 10 to 17, more preferably 12 to 15, preferably 0.07 to 1 part by weight of a HLB (Hydrophilic Lipophilic Balance).

In order to sufficiently and appropriately exhibit desired effects such as water dispersibility, kneading workability and moldability, starch anti-aging, gluten strengthening, and the like, the powder fat content in the premix composition is based on 100 parts by weight of flour, 2 to 20, preferably 2 to 8 parts by weight, more preferably 2 to 4 parts by weight.

The edible oil and fat can be used by selecting one or more of vegetable oil and animal oil. The vegetable oil is obtained by fractionating palm oil, rapeseed oil, soybean oil, palm oil, sunflower oil, brown rice oil, corn oil, cottonseed oil, rice bran oil, sesame oil, cacao fat, olive oil, rapeseed oil, and cured oil, transesterified oil, and the oil of the oil. It may be one or more selected from the group consisting of liquid oils, and the animal fats and oils are made of lard, beef tallow, fish oil, chicken fat, hardened oil or transesterified oil of the fat, and liquid oil obtained by fractionating the fat or oil. It may be one or more selected from the group, but may be used as a powder form of all vegetable or animal fats and oils that are not limited thereto.

The powdered substrate may be at least one selected from the group consisting of milk protein, starch, sugar, whey, gum, dextrin, and the like, but is not limited thereto. The milk protein may be at least one selected from the group consisting of sodium casein, casein, rennet casein, and the like, and starch may be at least one selected from the group consisting of potatoes, corn starch, and the like, and the sugars may be glucose, sucrose, It may be at least one selected from the group consisting of maltose, lactose, fructose and the like, and the gum may be at least one selected from the group consisting of guar gum, gum arabic gum, tragacanth gum, xanthan gum and the like. In preferred embodiments dextrin and / or casein sodium are preferred.

The polyglycerol condensed ricinolic acid ester is used as an emulsifier, the ester condensed with the ricinolic acid ester and polyglycerol esterification, the polyglycerol constituting the polyglycerol condensed ricinolic acid ester is preferably a polymerization degree of 4 to 10 dimers. . Moreover, as condensation ricinolic acid, it is preferable that the ricinolic acid 3-5 pentamer is couple | bonded with ester. The content of the polyglycerol condensed ricinolic acid ester in the powder fat and oil is preferably 0.1 to 5 parts by weight, preferably 0.3 to 1 part by weight. If the polyglycerol condensed ricinoleic acid ester content is less than the above range, it is not possible to sufficiently obtain the dispersibility of the fats and oils due to the viscosity decrease, and if the content exceeds the above range, the flavor may deteriorate. .

The glycerin organic acid fatty acid ester is a compound having a structure in which both fatty acids and organic acids are bonded to glycerin by 1 to 2 esters, respectively, reaction of glycerin monofatty acid esters with organic acids, transesterification of fats and oils, or glycerin with organic acids and fatty acids It can obtain by reaction with etc. Examples of the organic acid include acetic acid, lactic acid, succinic acid, diacetyl tartaric acid, citric acid and the like. The constituent fatty acid of the glycerin organic acid fatty acid ester may be any of saturated fatty acids and unsaturated fatty acids, and may be fatty acids having 6 to 22 carbon atoms. Glycerin organic acid fatty acid ester can also mix and use what differs in organic acid or a kind of fatty acid. In the glycerin organic acid fatty acid ester according to the present invention, the organic acid is preferably succinic acid or diacetyl tartaric acid in terms of sweetness and flavor, and the fatty acid is preferably saturated fatty acid such as stearic acid. Most preferably, the glycerin organic acid fatty acid ester may be Diacetyl Tartaric Acid Esters of Monoglycerides (DATEM) represented by Formula 1 below:

Wherein R is an alkyl group having 5 to 21 carbon atoms.

The glycerin organic acid fatty acid ester content in the powder fat may be included in the range of 0.5 to 5 parts by weight, preferably 0.5 to 3 parts by weight. When the content of the glycerin organic acid fatty acid ester is less than the above range, the emulsion stability after re-dissolution may worsen, and if it exceeds the above range, there is difficulty in the spray drying process due to the increase in the viscosity of the emulsion, glycerin organic acid fatty acid ester content in the powder fat It is good to set it as the said range.

The polyglycerol fatty acid ester of HLB 10 or more (preferably 10 to 17, more preferably 12 to 15) is an emulsifier obtained by polymerizing glycerin and esterifying fatty acid again. The type of fatty acid may be either saturated fatty acid or unsaturated fatty acid, and may be varied depending on the degree of esterification. In a preferred embodiment, the glycerin is polymerized to a polymerization degree of 6 to 10 and the monoesterized fatty acid having 6 to 22 carbon atoms has a polyglycerol fatty acid ester content of HLB 10 or higher in the powder fat or oil in a range of 0.01 to 1.5 parts by weight, preferably 0.07 to 1 It is good that it is a weight part. If the content of the polyglycerol fatty acid ester of HLB 10 or more is less than the above range, there is no effect of improving the swelling property, and if it exceeds the above range, the emulsion stability tends to decrease, so that the content of the polyglycerol fatty acid ester of HLB 10 or more is within the above range. good. The polyglycerol fatty acid ester may be, for example, one or more selected from the group consisting of decaglycerol monostearic acid, hexaglycerol monostearic acid, and the like.

The powder fats and oils of the present invention can be obtained by mixing and stirring the powder fat and oil components to obtain a W / O emulsion and then powdering.

The premix composition of the present invention may further include a dry yeast to promote fermentation, it may be included in 0.1 to 4 parts by weight, preferably 0.1 to 2 parts by weight based on 100 parts by weight of the premix composition.

In addition, the premix composition of the present invention may include various additional ingredients according to preferences, for example, skim milk powder, white sugar, fats and oils, refined salt, acidity regulator (heaven bath, acidic pyrophosphate, calcium phosphate), malt powder, etc. It may further comprise one or more selected from the group consisting of, the amount of addition can be appropriately adjusted according to your preference.

On top of the eggs cooked with the premix composition, various ingredients such as curry, garlic, butter, cheese, and nuts can be added and topped with curry and / or garlic, which are particularly preferred by Koreans.

Another example of the present invention provides a method of preparing the premix composition.

The manufacturing method may comprise, for example, the following steps:

Preparing a powder raw material by mixing flour, tapioca modified starch, and powdered fat for 1 to 20 minutes, preferably 5 to 15 minutes; And

Further mixing the prepared powder raw material through about 5 to 15 mesh, preferably about 8 to 12 mesh, such as about 10 mesh.

The content and type of the flour, tapioca modified starch, and powdered fats and oils are as described above.

Another example of the present invention provides a dough prepared by mixing the premix composition with about 50 to 70% by weight, preferably 55 to 65% by weight, of an aqueous solvent based on the weight of the premix composition. It is preferable to use an aqueous solvent in the above range in order to achieve the appropriate strength, elasticity of the dough.

The aqueous solvent is not particularly limited as long as it is a medium capable of uniformly dispersing the premix composition. For example, the aqueous solvent may be at least one selected from the group consisting of water, milk, soy milk, and the like.

Dough containing the premix composition according to the invention can be used for the production of a variety of food, preferably for the production of foods having a texture similar to eggs or eggs. In the case of preparing eggs from the premix or dough of the present invention, it is easy to form gluten without mixing with a machine, and it is convenient to mold by maintaining proper strength, elasticity and water-containing oil, and can exhibit the unique texture even when baked. .

Another example of the present invention provides a method for preparing eggs using the premix composition. The method

Preparing a premix composition by mixing flour, tapioca modified starch, and powdered fat or oil;

Preparing a dough by mixing the premix with an aqueous solvent in an amount of about 50 to about 70 wt%, preferably about 55 to about 65 wt%, based on the weight of the premix; And

Molding and cooking the dough

It may include.

The content and type of the flour, tapioca modified starch, and powdered fats and oils are as described above.

Molding of the dough can be appropriately made according to the shape of the desired egg, the thickness is preferably about 1 to 10mm, for example 1 to 3mm for convenience of cooking. There is no particular limitation on the cooking method, and the cooking method in normal egg cooking may be followed. For example, it may be cooked by baking at medium heat temperature of 80 ° C. or higher until both sides are brown, for example, for about 30 seconds to about 5 minutes, preferably about 1 to about 2 minutes, per side of the molded dough. Alternatively, when using an oven, it is recommended to bake in an oven preheated to about 300 to about 350 ° C. for about 30 seconds to 1 minute, but at home it is difficult to meet these conditions, so preheat to about 200 to about 250 ° C. It may be cooked by baking in the oven for about 3 to 4 minutes. The recipe may be appropriately modified and adapted to a user's preferences and cooking utensils.

As an egg cooking method, for example, when cooking an egg, garlic powder may be applied to the surface of the dough to be baked, or after the egg is baked, garlic powder may be sprayed on the egg to be eaten. In addition, the curry of various properties such as powder, granules, retort, solid, and the like can be poured and gelatinized, followed by eating with cooked eggs.

Another example of the present invention provides an egg prepared from the premix composition or dough. Egg according to the present invention may be prepared according to the method for producing the egg. As measured by a texture analyzer (eg, TA-XT2i, stable micro system) under the conditions of Table 1, the eggs had a hardness of about 50 to 80 g immediately after cooking, and chewiness; hardness x cohesiveness. ) xelasticity (calculated as springiness) is about 100 to 150g, soft and chewy texture, after cooking and sealing in a plastic bag for about 1 hour at room temperature (about 25 ℃) hardness of about 60 to 100g, The chewability is about 130 to 200 g, characterized by an increase in hardness and chewability of about 1 to 2 times, preferably 1 to 1.5 times, after one hour compared to just after cooking. As described above, the egg according to the present invention is characterized by less change in texture and slower aging compared to immediately after cooking.

Texture Analyzer Measurement Conditions compression 50% strain Protest Speed 1.7mm / s Test speed 1.7mm / s Posttest speed 1.7mm / s power 100g time 5.00 seconds

Another example of the present invention provides a food composition comprising the premix composition. Specifically, the group consisting of 100 parts by weight of the premix composition of the present invention, 1) 5 to 30 parts by weight, preferably 10 to 20 parts by weight, and 2) 1 to 5 parts by weight of garlic powder, preferably 2 to 5 parts by weight. It provides a food composition comprising at least one selected from.

The garlic powder is dried and / or crushed raw garlic or cooked garlic or extract thereof, and can be baked by baking the egg on the surface of the dough during cooking, or sprinkled on the egg after baking the egg. In addition, the curry may have a variety of properties such as powder, granules, retort, solids, and in the case of powder, it can be poured with an appropriate amount of water and dehydrated with eggs.

The difficulty premix according to the present invention can obtain the unique texture and flavor of the egg just by baking in a frying pan without using a traditional oven or oven by hand kneading at home or less than 5 minutes without using a machine. Thus, consumers can easily make and eat eggs, traditional Indian bread, at home.

Hereinafter, the present invention will be described in more detail based on the following examples. These are for illustrative purposes only and are not intended to limit the scope of the invention in any way.

Example  1-5

In order to find out the optimum chewy texture according to the content of tapioca modified starch and flour, flour, tapioca modified starch, and powdered fat were weighed in the amounts shown in Table 2 below for 10 minutes, mixed and passed through 10 meshes. After mixing for 10 minutes to prepare a premix composition.

Premix Composition (Unit: Weight%) division Example 1 Example 2 Example 3 Example 4 Example 5 Gravity component (Q1) 96 94 90 82 66 Sunmix S (Samyang Genex) 2 4 8 16 32 Powder Oil P (Samyang Well Food) 2 2 2 2 2

Test Example  One

60% weight of water at room temperature was added to the blend of Example 1-5, and kneaded with sufficient stirring until the surface was smooth and elastic. The physical properties of the dough according to the tapioca modified starch and flour content were measured using a texture analyzer (TA-XT2i, stable micro system) under the conditions of Table 1 below. If the hardness value is high, the dough is strong, and the chewiness value is an auxiliary factor of hardness. If the value is high, the dough is chewy. In other words, hardness is the force required to reach the desired deformation, which means the maximum peak appearing in the first compression process, and chewability is the force required to chew so that the solid food can be swallowed. Is correlated.

Chewability = Hardness x Cohesiveness x Springiness

The hardness and chewiness values obtained as described above are shown in Table 3 below.

Hardness and Chewability Values according to the Premix Formulations in Table 2 (Unit: g) Hardness Chewiness Example 1 136.80 112.40 Example 2 143.01 148.98 Example 3 137.41 117.59 Example 4 135.41 113.25 Example 5 114.68 106.86

As confirmed in Table 3, it can be seen that the premix composition increases in hardness and chewiness and decreases again as the content of tapioca modified starch increases. Therefore, when a suitable amount of tapioca modified starch is included, a dough of a suitable hardness for egg production can be obtained.

Example  6-10

A premix composition according to the blending ratio of Table 4 below was prepared while varying the content of flour and fat or oil based on the tapioca modified starch content of Example 2.

Premix Formulation Table According to Powder Oil Content (Unit: wt%) division Example 6 Example 7 Example 8 Example 9 Example 10 Gravity component (Q1) 96 92 88 80 64 Sunmix S (Samyang Genex) 4 4 4 4 4 Powder Oil P (Samyang Well Food) 0 4 8 16 32

Test Example  2

60 wt% of water was added to the blend of Example 6-10 to prepare a dough, and then the physical properties of the dough according to the powder fat content were measured using a texture analyzer (TA-XT2i, stable micro system). It was measured by the method. The measured results are shown in Table 5 below.

Hardness and Chewability Values according to the Premix Formulations in Table 4 (Unit: g) Hardness Chewiness Example 6 114.68 60.14 Example 7 196.19 173.63 Example 8 154.11 131.07 Example 9 131.67 84.77 Example 10 103.62 70.90

As confirmed in Table 5, as the content of the powder oil and fat increases, the hardness and chewiness initially increased and then gradually decreased based on Example 7. It can be understood that the powder fat contributes to strengthening the gluten formation necessary to determine the chewy texture of bread, and that the opposite properties are shown due to the excessive addition of fat or oil when added above a certain level. Therefore, it turns out that it is advantageous to make the addition amount of powder fats and oils into the range of this invention.

Test Example  3

When the dough prepared by adding 60% by weight of water to the blend of Comparative Example 1 consisting only of 100 parts by weight of the flour of Example 7 and cooked in a frying pan, the hardness and chewiness of the dough was compared. The method is described in more detail as follows.

To each of the blend was added 60% by weight of water at room temperature, respectively, and knead enough until the surface was smooth and elastic. The dough was divided into 30-80 g and pushed with a pushpin. At this time, the thickness was about 2 mm. Squeeze the dough into an oil-free frying pan and bake it for 1-2 minutes per side until it becomes brown. Cooking temperature was about 90 degreeC.

The physical properties of the final product thus prepared were measured in the same manner as in Test Example 1, and the obtained hardness and chewiness values are shown in Table 6 below.

 Hardness and chewiness values according to the premix composition of Test Example 3 (unit: g) division Hardness Chewiness Example 7 60.91 122.73 Comparative Example 1 201.40 418.97

As can be seen from Table 6, when comparing the hardness and chewiness of the final product prepared with the above two doughs, the case of Comparative Example 1 was three times higher in both hardness and chewiness than in Example 7 . That is, Comparative Example 1 means that the bread with a harder texture than Example 7.

Test Example  4

The two cooked final products of Test Example 3 were left at room temperature for about an hour and then compared again by measuring hardness and chewiness in the same manner as in Test Example 3.

Hardness and chewiness values according to the premix composition of Test Example 4 (unit: g) division Hardness Chewiness Example 7 74.40 164.14 Comparative Example 1 692.09 1990.82

As can be seen from Table 6, in the case of Example 7, the hardness increased only about 1.2 times after one hour compared to immediately after cooking, but in Comparative Example 1, three times after one hour compared to immediately after cooking. The chewiness was also increased by about 1.34 times after one hour as compared to immediately after cooking in Example 7, and 4.75 times after one hour compared with immediately after cooking in Comparative Example 1. This result means that the aging of Example 7 is slower than that of the comparative example. Aging of bread refers to a physicochemical change occurring in the skin and the fastening, which means that moisture evaporates and changes in a direction that is hard to taste, feel, or smell. In the present invention, the texture becomes harder and tougher as moisture evaporates. Means that.

Test Example  5

Different kinds of powder fats and oils were cooked as in Test Example 3, and the hardness and chewiness of the samples immediately after cooking and after one hour were measured and compared, respectively. The types of powder fats and oils used are shown in Table 8 below.

Premix Formulation Table by Type of Powder Oil (Unit: wt%) Example 7 Comparative Example 2 combination content combination content Gravity component (Q1) 92 Gravity component (Q1) 92 Sunmix S (Samyang Genex) 4 Sunmix S (Samyang Genex) 4 Powder Oil P (Samyang Well Food) 4 Yumi powder 70 (Sogang Dairy) 4

The obtained results are shown in Table 9 below.

 Hardness and chewiness values according to the premix composition of Table 8 (unit: g) division Immediately after cooking One hour lapse Hardness Chewiness Hardness Chewiness Example 7 60.91 122.73 74.40 164.14 Comparative Example 2 172.48 367 580.31 829.04

As can be seen in Table 9, when comparing the hardness and chewiness of the final product cooked in the above two dough, Comparative Example 2 is about 2.8 times more hardness and chewiness than Example 7, respectively, and about 3 2 times higher. The hardness of Example 7 increased only about 1.2 times after one hour as compared to immediately after cooking. In Comparative Example 2, the hardness increased about 3.4 times after one hour as compared to immediately after cooking. Compared with the increase of about 1.34 times, the increase of about 2.3 times in the case of Comparative Example 2, it can be seen that the case of Example 7 is slower than the case of Comparative Example 2. In other words, it can be seen that the powder oil P has a better delaying effect on aging than the milk powder 70. The powdered oil P and milk powder were palm oil, and the oil content was 61%. It is similar to 61.7%, but the composition and content of the emulsifiers can be understood to show a difference in the effect of inhibiting the aging of bread.

Test Example  6

Sensory evaluation of eggs cooked as in Test Examples 3 and 5 was carried out. Five items of sensory evaluation personnel were evaluated using the 5-point scale, and the average value was confirmed.

Sensory Evaluation of Cooked Eggs Evaluation item Example 7 Comparative Example 2 Comparative Example 1 Chewy symbol 4.21 3.36 2.34 Smooth symbol 4.34 3.77 3.54 Comprehensive preference 4.27 3.57 2.77

Example 7 obtained a high score compared to the comparative examples in both soft and chewy preference and comprehensive preference. Therefore, it can be seen that the premix composition for egg yolk added with tapioca modified starch and powdered fats and oils was also excellent in terms of organoleptic feeling.

Example  11

A food composition was prepared comprising the soluble premix. The composition of the product is as follows:

100% by weight of premixed eggs,

Curry Powder (Samjo Sotec) 15% by weight,

Garlic powder (Samzostech) 2.5% by weight, and

2% by weight of dry yeast.

Kneading by adding 60% by weight of water to the egg premix, kneading to about 2mm thick and spread the garlic powder on the surface and baked in a frying pan of 80 ℃ or more. Curry powder is poured with a small amount of water and decorated with eggs.

Claims (14)

100 parts by weight of flour, 2 to 80 parts by weight of tapioca modified starch and 2 to 20 parts by weight of powder fat,
The powder fat is based on the dry weight,
55 to 70 parts by weight of edible fat,
20 to 45 parts by weight of the powdered substrate,
0.1 to 5 parts by weight of polyglycerin condensed ricinolic acid ester,
0.5 to 5 parts by weight of glycerin organic acid fatty acid ester, and
It comprises 0.01 to 1.5 parts by weight of a hydrophilic lipophilic balance (HLB) 10 or more polyglycerol fatty acid ester,
Premix composition. The method of claim 1,
The tapioca modified starch is one or more selected from the group consisting of acetylated starch of tapioca, etherified starch of tapioca, and esterified starch of tapioca,
Premix composition. delete The method of claim 1,
The edible oils and fats
Vegetable oils selected from the group consisting of palm oil, rapeseed oil, soybean oil, palm oil, sunflower oil, brown rice oil, corn oil, cottonseed oil, rice bran oil, sesame oil, cacao fat, olive oil, and rapeseed oil;
Animal fats and oils selected from the group consisting of pork, beef tallow, fish oil, and chicken fat; And
Cured oil or transesterified oil of the said vegetable fat or animal fat, and the liquid oil obtained by fractionating the said vegetable fat or animal fat or oil.
One or more selected from the group consisting of,
Premix composition. The method of claim 1,
The powdered substrate is one or more selected from the group consisting of milk protein, starch, sugars, whey, gum, and dextrin,
Premix composition. The method of claim 1,
The polyglycerol condensed ricinolic acid ester is obtained by esterification of esters condensed with ricinolic acid and polyglycerol, wherein the polyglycerol has a polymerization degree of 4 to 10 monomers, and the condensed ricinolic acid ester has 3 to 5 trimers of ricinolic acid as an ester. That is,
Premix composition. The method of claim 1,
The glycerin organic acid fatty acid ester is a compound having a structure in which a fatty acid and an organic acid are bonded to glycerin by 1 to 2 esters, respectively, wherein the organic acid is selected from the group consisting of acetic acid, lactic acid, succinic acid, diacetyl tartaric acid, and citric acid. Saturated or unsaturated fatty acids having 6 to 22 carbon atoms,
Premix composition. The method of claim 1,
The polyglycerol fatty acid ester of the HLB 10 or more is that the polymerization of glycerin to a degree of polymerization of 6 to 10 and mono-esterified fatty acids having 6 to 22 carbon atoms,
Premix composition. The premix composition of any one of claims 1, 2 and 4 to 8; And 50 to 70% by weight of an aqueous solvent based on the weight of the premix composition. 10. The method of claim 9,
The aqueous solvent is one or more selected from the group consisting of water, milk, and soy milk,
Dough. Preparing a premix composition according to any one of claims 1, 2, and 4 to 8 by mixing flour, tapioca modified starch, and powdered fats and oils;
Preparing a dough by mixing 50 to 70% by weight of an aqueous solvent with respect to the weight of the premix composition and the premix composition; And
Molding and cooking the dough
Including, egg manufacturing method. Egg prepared from the dough of claim 9. The method of claim 12,
The texture analyzer measured under the conditions of Table 1 below,
Characterized in that the hardness (hardness) immediately after the manufacture is 50 to 80g, the chewiness (chewiness) is 100 to 150g, the hardness after leaving at room temperature for 1 hour after the manufacture is 60 to 100g, chewability is 130 to 200g,
I:

10 parts by weight of the premix composition of any one of claims 1, 2 and 4 to 8; And
At least one selected from the group consisting of 5 to 30 parts by weight of curry and 1 to 5 parts by weight of garlic powder
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