Mix for caneles and caneles manufacturing method

Abstract

To provide caneles having good appearance and internal phase after baking and having good texture which facilitates temperature control of a raw material before baking and which can be manufactured efficiently in a short time without the need to leave for a long time.SOLUTION: A mix for caneles includes a thicker, flour, and sugar. The flour includes 50-100 mass% of heat-treated flour. The mix includes 0.3-3 pts.mass of the thickner and 100-250 pts.mass of the sugar with respect to 100 pts.mass of the flour.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a canelé mix used in the production of canelés and a method for producing canelés. [Background technology]

[0002] Canelés are a type of French pastry that are characterized by the inclusion of beeswax and baking in a mold called a canelé mold, which has multiple vertical grooves.The outside is dark and hard with a fragrant taste, while the inside has a moist and soft texture.

[0003] Canelés are made by heating milk just before boiling, then cooling it to about 60℃, adding rum, butter, sugar, soft flour, egg yolk, vanilla, etc., straining the batter and letting it rest for about half a day to allow the gluten to rest. Then, beeswax is applied to the inside of a canelé mold, the rested batter is poured in, filled into the mold, and baked.

[0004] If the process of letting the ingredients sit for about half a day after mixing is not carried out, the dough will pop out during baking and the baking will be uneven. Also, the process of heating the milk to just before boiling and then cooling it to about 60°C is required, and if this process is omitted, the dough will expand easily during baking, which makes it more likely to cause the dough to pop out. This causes problems such as a long manufacturing time and poor workability. Therefore, mass production of canelés has been extremely difficult.

[0005] Regarding these problems, Patent Document 1 listed below describes how replacing part of the starch raw material in the dough with pregelatinized hydroxypropylated crosslinked starch and / or pregelatinized acetylated crosslinked starch and adjusting the dough viscosity to between 1800 mPa·s and 7700 mPa·s makes it possible to produce canelés in a short time without the need for a resting step before baking, and which have a good appearance and texture after baking. [Prior art documents] [Patent documents]

[0006] [Patent Document 1] JP 2022-171833 A Summary of the Invention [Problem to be solved by the invention]

[0007] However, even with the technology of Patent Document 1 mentioned above, a process of heating milk to just before boiling and then cooling it to about 60°C is required, which makes it difficult to control the temperature of the raw materials before baking, and there is a problem that production workability cannot be sufficiently improved.

[0008] The present invention has been made in consideration of the above problems, and has an object to provide a canelé that can be produced efficiently in a short time without requiring long periods of resting, and that has a good appearance, internal structure and texture after baking. [Means for solving the problem]

[0009] In order to achieve the above-mentioned object, the inventors conducted intensive research and discovered that the above-mentioned problem can be solved by including a predetermined ratio of heat-treated wheat flour as wheat flour and a predetermined amount of a thickener, thereby completing the present invention.

[0010] That is, the canelé mix of the present invention contains a thickener, wheat flour, and sugar, the wheat flour containing 50 to 100% by mass of heat-treated wheat flour, and containing 0.3 to 3 parts by mass of the thickener and 100 to 250 parts by mass of the sugar per 100 parts by mass of the wheat flour.

[0011] The canelé mix of the present invention contains 50-100% by mass of wheat flour that has been heat-treated to modify gluten, which can prevent the dough from popping out during baking and the formation of uneven baking caused by the influence of gluten.In addition, since it contains 0.3-3 parts by mass of a thickener per 100 parts by mass of wheat flour, the canelé dough has shape retention and a moist texture.

[0012] The canelé mix of the present invention may further contain 10 to 50 parts by mass of pregelatinized starch per 100 parts by mass of the wheat flour.

[0013] This allows the "soup" to form evenly in the inner phase of the canelé, resulting in a good texture. The state in which the "soup" is evenly formed can be confirmed by the fact that the size, shape and distribution of the air bubbles visible in the cross section when sliced ​​are uniform.

[0014] The canelé mix of the present invention may further contain 0.5 to 5 parts by mass of an emulsifier per 100 parts by mass of the wheat flour, which allows the inner phase of the canelé to have a uniform texture and provide a good mouthfeel.

[0015] The canelé mix of the present invention may further contain 10 to 50 parts by mass of gelatinized starch and 0.5 to 5 parts by mass of an emulsifier per 100 parts by mass of the wheat flour, thereby improving the texture of the canelé.

[0016] The method for producing canelés of the present invention is characterized by comprising the steps of: using the mix of the present invention, heating and dissolving a solid oil mixed in milk; mixing the dissolved solid oil, the mixture of milk and whole eggs with the mix to make a batter; pouring the batter into a baking mold and baking it; and removing the baked canelés from the baking mold.

[0017] According to the method for producing canelés of the present invention, canelés having a good appearance, internal structure and texture after baking can be provided.

[0018] The method for producing canelés of the present invention may further comprise heating and dissolving the solid oil or fat at 60 to 90° C. without boiling the milk.

[0019] This eliminates the need to heat milk to almost boiling and then cool it, allowing canelés to be produced efficiently in a short amount of time.

[0020] The method for producing canelés of the present invention may involve preparing the dough, pouring it into the baking mold and baking it within 3 hours.

[0021] This eliminates the need to rest the canelé dough for a long period of time, allowing canelés to be produced efficiently in a short amount of time. Effect of the Invention

[0022] The canelé mix of the present invention allows for easy temperature control of the raw materials before baking, does not require long-term resting, and can be efficiently produced in a short time, providing canelés with good appearance, internal structure and texture after baking. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0023] The present invention will now be described in more detail with reference to preferred embodiments.

[0024] The wheat flour used in the canelé mix of the present invention is not particularly limited as long as it is generally used for canelé. Examples include wheat flour such as weak flour, medium flour, semi-strong flour, strong flour, whole wheat flour, and durum wheat flour. A combination of wheat flours can also be used, and within the scope of the improvements of the present invention, grain flours such as rice flour, cornmeal, barley flour, soy flour, buckwheat flour, rye flour, glutinous barley flour, buckwheat flour, batai, millet flour, barnyard millet flour, pearl barley flour, pearl barley flour, and corn flour can be used in place of some of the wheat flour.

[0025] Heat-treated wheat flour can be produced by a known method. Specifically, dry heat heating and wet heat heating can be mentioned. For example, in dry heat heating, heating is performed without adding water to the raw material. As an apparatus used for dry heat heating, a rotary kettle, a roasting kettle, a paddle dryer, a hot air dryer, a shelf dryer, etc. can be used. In addition, in wet heat heating, after adding water appropriately to adjust the moisture content of the raw material so that the moisture content is about 13 to 16 parts by mass, heating is performed in a heated sealed container. Alternatively, heating is performed in a container containing heating steam. As an apparatus used for wet heat heating, a sealed heating device, a box-type steamer, etc. can be used. There is no particular restriction on the heating conditions, but for example, it is performed by putting the raw material in a heating container such as a rotary kettle, stirring it, and heating it so that the final product temperature is 100 to 120 ° C., preferably for a total heating time of 30 to 60 minutes. In addition, it is not limited to the embodiment using a heating container such as a rotary kettle, and various embodiments can be adopted, such as a method of putting the raw material in a rotating drum and heating it while blowing hot air into it. The heat-treated wheat flour used in the present invention may be wheat flour heat-treated by the method described above, or may be wheat flour obtained by heat-treating raw wheat by the method described above and then grinding the wheat to obtain wheat flour.

[0026] Furthermore, the heat-treated wheat flour that can be used preferably has a gluten vitality of 10 to 50%, as measured by the method described below, and more preferably has a gluten vitality of 10 to 40%.

[0027] Here, the gluten vitality can be determined, for example, according to the method described in paragraphs

[0008] to

[0013] of JP-A-2002-291448. Specifically, the method is as follows. (1) Determination of soluble crude protein content in wheat flour: (a) Accurately weigh out 2 g of sample (wheat flour) into a 100 mL beaker. (b) Add 40 mL of 0.05 N acetic acid to the above beaker and stir at room temperature for 60 minutes to prepare a suspension. (c) The suspension obtained in (b) above is transferred to a centrifuge tube and centrifuged at 5,000 rpm for 5 minutes, and then filtered using filter paper to recover the filtrate. (d) Wash the beaker used above with 40 mL of 0.05 N acetic acid, transfer the washings to a centrifuge tube, centrifuge at 5,000 rpm for 5 minutes, then filter using filter paper to recover the filtrate. (e) Combine the filtrates collected in (c) and (d) above and dilute to 100 mL. (f) Put 25 mL of the liquid obtained in (e) above into a Kjeldahl tube of a "Keltec Autosystem" (product name) made by Foss Japan using a volumetric pipette, and add one tablet of a decomposition accelerator ("Keltab C" made by Japan General Co., Ltd.; potassium sulfate: copper sulfate = 9:1 (weight ratio)) and 15 mL of concentrated sulfuric acid. (g) Using an Actac decomposition furnace (model: DK20), decomposition treatment is carried out at 200°C for 1 hour, and then automatically at 420°C for 1 hour. Following this decomposition treatment, the liquid from the decomposition treatment is continuously and automatically distilled and titrated (using 0.05M sulfuric acid for titration) using a Keltec distillation and titration system (model: Keltec 8400) built into the same Keltex auto system, and the soluble crude protein content of the sample (wheat flour) is calculated using the following formula. (Formula) Soluble crude protein content (%)=0.14×(TB)×F×N×(100 / S)×(1 / 25) Where T = volume of 0.05M sulfuric acid required for titration (mL) B = volume of 0.05 M sulfuric acid required to titrate the blank (mL) F = titer of 0.05M sulfuric acid used in titration (measure when used or use a commercially available product with a titer indicated) N = nitrogen protein conversion factor (5.70) S = weight of sample (g)

[0028] (2) Determination of total crude protein content of wheat flour: (a) 0.3 g of the sample (wheat flour) is weighed out and placed in a Kjeldahl tube of the same "Kjeldahl tube" of the "Kjeldahl tube tester" of Foss Japan Co., Ltd. used in (1) above, and one tablet of the same decomposition accelerator used in (f) above and 10 mL of concentrated sulfuric acid are added to the sample. (b) Using the same Actac cracking furnace as used in (1) above, perform the cracking treatment at 420°C for 1 hour and 30 minutes, and then, continuously and automatically, following this cracking treatment, use the same Keltec distillation and titration system as used in (1) above, which is incorporated into the same Keltec auto system, to distill and titrate the liquid from the above cracking treatment (using 0.05M sulfuric acid for titration), and calculate the total crude protein content of the sample (wheat flour) using the following formula: (Formula) Total crude protein content (%) = (0.14×T×F×N) / S) Where T = volume of 0.05M sulfuric acid required for titration (mL) F = titer of 0.05M sulfuric acid used in titration (measured immediately before use) N = nitrogen protein conversion factor (5.70) S = weight of sample (g)

[0029] (3) Calculation of Gluten Vitality: The gluten vitality of the sample (wheat flour) is calculated from the soluble crude protein content of the sample (wheat flour) calculated in (1) above and the total crude protein content of the sample (wheat flour) calculated in (2) above using the following formula. Formula: Gluten vitality (%) = (soluble crude protein content / total crude protein content) x 100

[0030] The average particle size of wheat flour and heat-treated wheat flour is preferably 5 to 120 μm, more preferably 10 to 100 μm, and most preferably 20 to 70 μm. The average particle size of wheat flour and the like in the present invention can be determined as the volume average value (Mean V) measured in a dry state using, for example, a laser diffraction / scattering type particle size distribution analyzer. As the laser diffraction / scattering type particle size distribution analyzer, for example, a Microtrack particle size distribution analyzer (Microtrack Bell Co., Ltd.) can be used.

[0031] The fats and oils that are the raw material of the solid fats and oils are not particularly limited as long as they are suitable for food, such as solid animal fats and oils, solid vegetable fats and oils, hardened vegetable fats and oils, transesterified vegetable fats and oils, etc. Specific examples include hydrogenated oils or transesterified oils of fats and oils such as butter, beef tallow, lard, chicken oil, olive oil, rapeseed oil, corn oil, soybean oil, cottonseed oil, safflower oil, palm oil, coconut oil, rice bran oil, sesame oil, cacao butter, palm kernel oil, etc., or solid fats obtained by fractionating these fats and oils, and these may be used alone or in combination of two or more kinds.

[0032] The emulsifier used in the canelé mix of the present invention is not particularly limited as long as it is food grade. Examples include lecithin, monoglycerin fatty acid ester, glycerin organic acid fatty acid ester, polyglycerin fatty acid ester, polyglycerin condensed ricinoleic acid ester, sorbitan fatty acid ester, sucrose fatty acid ester, propylene glycol fatty acid ester, polyoxyethylene sorbitan fatty acid ester, calcium stearoyl lactate, etc. Among them, sucrose stearate and polyglycerin fatty acid ester can be used more preferably. Either O / W type or W / O type can be selected without restriction depending on the ratio of water and lipid of the raw material. The content of the emulsifier in the mix can be 0.5 to 5 parts by mass per 100 parts by mass of wheat flour.

[0033] The emulsifier contained in the canelé mix of the present invention may be blended with an excipient. The excipient may be any excipient that is used when turning fats and oils into a powder form, and examples thereof include proteins such as milk protein, soy protein, wheat protein, whole milk powder, skim milk powder, whey powder, buttermilk powder, collagen, gelatin, and the like, and hydrolyzates of these proteins, monosaccharides such as glucose, fructose, galactose, mannose, and the like, disaccharides such as lactose, sucrose, maltose, trehalose, and the like, starch hydrolyzates such as corn syrup, dextrin, and oligosaccharides, starch, thickening polysaccharides, and sugar alcohols. These may be used alone or in combination of two or more.

[0034] The canelé mix of the present invention contains sugar to impart sweetness and improve the physical properties of the canelé dough. The canelé mix of the present invention may contain other sugars in addition to sugar. Specific examples of the sugars include glucose, fructose, galactose, lactose, sucrose, trehalose, maltose, sorbitol, dextrin, powdered starch syrup, and oligosaccharides. The sugar content in the mix may be 100 to 250 parts by mass per 100 parts by mass of wheat flour.

[0035] Examples of thickeners contained in the canelé mix of the present invention include tamarind gum, xanthan gum, guar gum, locust bean gum, alginic acid ester, alginate, agar, gelatin, pectin, etc. Among them, tamarind gum, guar gum, and xanthan gum are included, and guar gum is preferred. The content of the thickener in the mix can be 0.3 to 3 parts by mass per 100 parts by mass of wheat flour.

[0036] Furthermore, the canelé mix of the present invention may contain, in addition to the above, salt, starch, vegetable protein (soy protein, etc.), egg powder (whole egg, egg white, or egg yolk), dairy products (skim milk powder, etc.), dietary fiber, alcohol, seasonings (amino acids, etc.), flavorings (including vanilla beans, etc.), colorings, etc., as necessary.

[0037] The canelé mix of the present invention preferably contains pregelatinized starch. There is no limitation on the raw starch of pregelatinized starch, and examples thereof include corn starch, waxy corn starch, high amylose corn starch, potato starch, tapioca starch, wheat starch, rice starch, sago starch, sweet potato starch, mung bean starch, pea starch, and chemically modified starches thereof, such as acetylated, etherified, crosslinked starches, either alone or in combination, and particularly preferred examples include wheat-derived pregelatinized starch and corn-derived pregelatinized starch.

[0038] The method for producing canelés of the present invention is characterized by comprising the steps of: using the mix of the present invention, heating and dissolving a solid oil mixed in milk; mixing the dissolved solid oil, the mixture of milk and whole eggs with the mix to make a batter; pouring the batter into a baking mold and baking it; and removing the baked canelés from the baking mold.

[0039] The step of heating and dissolving the solid oil / fat mixed in milk can be carried out by adding the solid oil / fat to milk and heating it to preferably 60 to 90° C., more preferably 65 to 80° C. In the present invention, it is not necessarily required to heat the milk to just before boiling, and it is also possible to simply heat the milk to the above temperature without boiling it and dissolve the solid oil / fat.

[0040] The milk in which the solid oil has been dissolved is mixed with whole eggs and the mix of the present invention to prepare a dough for canelés. The preferred blending ratio of milk, solid oil, whole eggs, and mix is ​​120 to 150 parts by mass of milk, 5 to 20 parts by mass of solid oil, and 20 to 50 parts by mass of whole eggs per 100 parts by mass of the mix.

[0041] The dough thus prepared does not need to be left to rest, and can be poured into a canelé mould within, for example, 3 hours, and baked. It is preferable to coat the inside of the canelé mould with a material that improves releasability, such as beeswax or butter. For baking, the canelé mould filled with the dough is placed in, for example, an oven, and baked for 45 to 75 minutes at an internal temperature of preferably 180 to 220°C. Then, by removing the baked canelé from the canelé mould, a canelé with a browned surface and a uniformly filled, soft interior can be produced.

[0042] The above-mentioned production method makes it easy to control the temperature of the raw materials before baking, does not require long-term resting, and can efficiently produce canelés in a short time, thereby providing canelés with excellent appearance, internal structure and texture after baking. EXAMPLES

[0043] EXAMPLES The present invention will be described in more detail below with reference to examples, but the present invention is not limited to these examples.

[0044] In the following tests, the thickener was guar gum (product name "Procol S-1", manufacturer: Somar Co., Ltd.), the wheat flour (non-heat-treated) was medium-strength flour (product name "Omen Kagami", manufacturer: Nitto Fuji Flour Milling Co., Ltd.), and the heat-treated flour (A) was non-heated wheat raw material. The heat-treated flour (B) was obtained by milling wheat flour and then heat-treating the wheat flour (manufactured by Nitto Fuji Flour Milling Co., Ltd.), the heat-treated flour (B) was obtained by milling heat-treated wheat raw material (manufactured by Nitto Fuji Flour Milling Co., Ltd.), the gelatinized starch (A) was a corn-derived gelatinized starch (product name "Matsunorin CM", manufacturer: Matsutani Chemical Industry Co., Ltd.), the gelatinized starch (B) was a wheat-derived gelatinized starch (product name "Matsunorin W", manufacturer: Matsutani Chemical Industry Co., Ltd.), the emulsifier (A) was a polyglycerol fatty acid ester (product name "Poem DS-100A", manufacturer: Riken Vitamin Co., Ltd.), and the emulsifier (B) was a sucrose stearate ester (product name "Sugar Ester S-1170", manufacturer: Mitsubishi Chemical Corporation). The gluten vitality of the heat-treated flour (A) was 13.7%, and the gluten vitality of the heat-treated flour (B) was 22.8%. The gluten vitality was measured by the method described above. The average particle size of the heat-treated powder (A) was 45 μm, and the average particle size of the heat-treated powder (B) was 45 μm. The average particle size was measured in a dry state using a laser diffraction / scattering type particle size distribution measuring device (Microtrack Bell Co., Ltd.) and calculated as the volume average value (Mean V).

[0045] [Example of a test in which the manufacturing process was changed using a conventional mix] Canelés were obtained as control examples 1 to 3, which were produced using the recipes shown in Table 1 below, but with or without a resting step, and with or without boiling the milk, and other conditions. The recipes for the mix and other ingredients were all the same. These canelés were evaluated for appearance, internal phase, texture (surface), and texture (internal phase). The production process for each canelé is as follows: (Control Example 1) (1) 250g of milk that had been boiled and then cooled to around 60°C, 15g of melted butter, 50g of whole eggs, and 180g of mix were mixed together and mixed in a mixer to create a canelé dough. (2) 70 g of the dough obtained in (1) was poured into a canelé mold (made of cast aluminum) that had been previously coated with butter, and was left to rest in a refrigerator (5°C) for 12 hours. (3) The dough from (2) was baked in an oven heated to 200°C for 60 minutes to obtain a canelé product. (Control Example 2) (1) 250g of milk that had been boiled and cooled to around 60°C, 15g of beaten butter, 50g of whole eggs, and 180g of mix were mixed together and mixed in a mixer to create a canelé dough. (2) 70 g of the dough obtained in (1) was filled into a canelé mold (made of cast aluminum) that had been previously coated with butter. (3) The dough from (2) was immediately baked in an oven heated to 200°C for 60 minutes to obtain a canelé product. (Control Example 3) (1) 250 g of milk heated to 65°C, 15 g of melted butter, 50 g of whole eggs, and 180 g of mix were mixed together and mixed in a mixer to create a canelé dough. (2) 70 g of the dough obtained in (1) was poured into a canelé mold (made of cast aluminum) that had been previously coated with butter, and was left to rest in a refrigerator (5°C) for 12 hours. (3) The dough from (2) was baked in an oven heated to 200°C for 60 minutes to obtain a canelé product.

[0046] [Evaluation method] The products made using each mix were evaluated by seven panelists according to the following criteria for appearance (flat bottom with no folds (bulges at the bottom), even browning with no burning), inner layer (evenly grained and no unevenness), texture (crispy surface with a moist texture inside) and taste, and the results were expressed as the average of the seven panelists' scores. Very good: 5 points, slightly good: 4 points, average: 3 points, slightly bad: 2 points, very bad: 1 point The appearance, inner layer, and texture were evaluated by setting a standard of 3 points for each of the results of Example 1 described later, and scores of 2 points or less were considered unfavorable in each category. A total score of 11 points or more for each category was considered good. The appearance, inner layer and texture of each of the canelés of Control Examples 1, 2 and 3 were evaluated by the above-mentioned evaluation methods. The results are shown in Table 1. In the following tables, unless otherwise specified, "parts" means parts by mass and "%" means % by mass.

[0047] [Table 1]

[0048] As shown in Table 1, when a canelé mix was made using non-heat-treated wheat flour, a canelé with excellent appearance, inner layer, and texture was not produced unless the resting process and the process of cooling the boiled milk to 60°C were omitted.

[0049] In the following Examples and Comparative Examples, canelés were prepared according to the following procedure. That is, a mixture of 15 g of butter heated to 65°C in a microwave oven, 250 g of milk, and 50 g of whole egg was prepared, to which 180 g of mix was added, and the mixture was stirred in a mixer to prepare a dough. 70 g of the obtained dough was placed in a canelé mold (made of cast aluminum) that had been previously coated with butter, and immediately baked for 60 minutes in an oven preheated to 200°C. The viscosity of the dough obtained in Example 1 was 970 mPa·s (B-type viscometer TVC-10, rotor No. 1, 5 rpm, 30 seconds later, dough temperature 22°C). The appearance, inner layer, and texture of each produced canelé were evaluated according to the above-mentioned evaluation criteria.

[0050] [Consideration of thickeners] Canelés were produced by the above method while varying the amount of thickener used, and a sensory test was carried out. The results are shown in Table 2. [Table 2]

[0051] As shown in Table 2, when the amount of thickener used was too small, the dough had poor shape retention and dents were observed on the sides of the canelés.When the amount of thickener used was too large, the surface was hard and the inside felt dry, and in either case, a canelé with excellent appearance, inside layer, and texture was not produced.

[0052] [Verification of the amount of heat-treated wheat flour] Canelés were produced by the above method while varying the amount of heat-treated wheat flour, and a sensory test was carried out. The results are shown in Table 3. [Table 3]

[0053] As shown in Table 3, when the amount of heat-treated wheat flour was too small, the bottom was bulged and canelés with excellent appearance, inner layer, and texture were not produced.

[0054] [Verification of sugar content] Canelés were made by the above method with different amounts of sugar added, and a sensory test was carried out. The results are shown in Table 4. [Table 4]

[0055] As shown in Table 4, when the amount of sugar was too little, a bulge was observed at the bottom, and when the amount of sugar was too much, the canelé burned severely and was undercooked. In neither case was a canelé with excellent appearance, inner layer, and texture produced.

[0056] [Study on pregelatinized starch] Canelés were produced by the above method while changing the type and amount of pregelatinized starch, and a sensory test was carried out. The results are shown in Table 5. [Table 5]

[0057] As shown in Table 5, when either pregelatinized starch (A) or pregelatinized starch (B) was used, canelés with excellent appearance, inner layer, and texture were produced.

[0058] [Verification of emulsifier content]

[0059] Canelés were produced by the above method while changing the amount of emulsifier, and a sensory test was carried out. The results are shown in Table 6.

[0060] As shown in Table 6, whether emulsifier (A) or emulsifier (B) was used, canelés with excellent appearance, inner layer, and texture were produced. [Table 6]

[0061] [Without pregelatinized starch and emulsifier] Canelés were produced according to the above method with the composition shown in the table below, and a sensory test was carried out. [Table 7]

[0062] As shown in Table 7, even when pregelatinized starch and no emulsifier were used, canelés with excellent appearance, inner layer, and texture were produced.

Claims

1. The canelé mix contains a thickener, wheat flour, and sugar, the wheat flour containing 50 to 100% by mass of heat-treated wheat flour, and the canelé mix contains 0.3 to 3 parts by mass of the thickener and 100 to 250 parts by mass of the sugar per 100 parts by mass of the wheat flour.

2. The canelé mix according to claim 1, further comprising 10 to 50 parts by mass of pregelatinized starch per 100 parts by mass of the wheat flour.

3. The canelé mix according to claim 1, further comprising 0.5 to 5 parts by mass of an emulsifier per 100 parts by mass of the wheat flour.

4. The canelé mix according to claim 1, further comprising 10 to 50 parts by mass of pregelatinized starch and 0.5 to 5 parts by mass of an emulsifier relative to 100 parts by mass of the wheat flour.

5. A method for producing canelés, comprising the steps of: using the mix according to any one of claims 1 to 4, heating and dissolving a solid oil mixed in milk; mixing the dissolved solid oil, the milk, a whole egg mixture and the mix to prepare a batter; pouring the batter into a baking mold and baking it; and removing the baked canelés from the baking mold.

6. The method for producing canelés according to claim 5, wherein the solid oil is heated and dissolved at 60 to 90°C without boiling the milk.

7. The method for producing canelés according to claim 5, wherein the dough is poured into the baking mold and baked within 3 hours after preparation.

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