Method for making canele

Abstract

To provide a method for making canele, the method not requiring dough aging, and to achieve this method without using wheat, eggs, and milk as representative allergens.SOLUTION: It was found that by using an appropriate amount of rice flour, bean curd, soy milk cream, and soy milk cream butter for dough, a method for producing canele could be provided, the method not requiring dough aging and not using wheat, eggs, and milk as representative allergens, and the present invention has been completed.SELECTED DRAWING: None

Description

[Technical field]

[0001] The present invention relates to a method for making canelés. [Background technology]

[0002] Canelés are a traditional baked confectionery made in monasteries in the Bordeaux region of France. The dough is placed in a unique baking mold with vertical grooves and baked, resulting in a deep brown, hard exterior and a chewy, soft interior, giving the canelé a unique texture. Regarding a method for producing canelés, Patent Document 1 is available, which discloses a method for producing canelés that does not require a resting step before baking by, for example, replacing part of the starch raw material in the dough with pregelatinized hydroxypropylated crosslinked starch and / or pregelatinized acetylated crosslinked starch. [Prior art documents] [Patent documents]

[0003] [Patent Document 1] JP 2022-171833 A Summary of the Invention [Problem to be solved by the invention]

[0004] The present invention aims to provide a method for producing canelés that does not require aging of the dough, and to achieve this without using wheat, eggs, and milk, which are typical allergy-causing substances. [Means for solving the problem]

[0005] The present inventors have conducted extensive research to solve the problems. In the method described in Patent Document 1, it is necessary to use a specific processed starch, and there are cases where the blending is restricted. In addition, looking at the examples, eggs and the like are used, and the problems of the present invention cannot be solved. As a result of further investigations, the inventors have found that by using rice flour, tofu, soy milk cream, etc. in the dough, it is possible to provide a method for producing canelés that does not require maturation of the dough and does not use wheat, eggs, and milk, which are typical allergy-causing substances, and have thus completed the present invention.

[0006] That is, the present invention provides: (1) A method for producing a canelé by the following steps: 1. A process for preparing a dough containing 100 parts by weight of rice flour, 60 to 100 parts by weight of tofu, 350 to 550 parts by weight of soy milk cream, and 70 to 110 parts by weight of soy milk cream butter; 2. The process of putting into a mold 3. A baking step; (2) The method according to (1) above, in which the dough resting step is not performed; (3) The method according to (1) or (2), wherein the baking step is performed under conditions of an oven temperature of 200 to 220° C. and a baking time of 30 to 37 minutes. (4) A method for omitting the resting step of a dough in the production of canelés, the dough composition of which contains 100 parts by weight of rice flour, 60 to 100 parts by weight of tofu, 350 to 550 parts by weight of soy milk cream, and 70 to 110 parts by weight of soy milk cream butter; This is regarding. Effect of the Invention

[0007] According to the present invention, a method for producing canelés can be provided that does not require aging of the dough and does not use wheat, eggs, or milk, which are typical allergy-causing substances. DETAILED DESCRIPTION OF THE PREFERRED EMBODIMENTS

[0008] Canelés are baked confectioneries that are generally made by filling a canelé mold with a dough prepared by mixing flour, milk ingredients, eggs, sugars, fats and oils, as well as rum and vanilla beans as appropriate, and baking it at 230-260°C for 30-60 minutes. At this stage, the dough usually needs to be left to rest in a refrigerator for 8 hours or more. This stage is sometimes called the dough resting process or aging process. After this process, the dough is filled into a mold and then baked. If the dough resting step is omitted, the dough will overflow from the mold during baking or the baked dough will float from the mold, resulting in adverse effects such as damage to the unique appearance of the canelés. In other words, the dough resting step is essential and therefore the rate-limiting factor in the preparation.

[0009] In addition, as described above, typical canelés contain ingredients such as wheat flour, milk ingredients, and egg ingredients, and people who have allergic reactions to these ingredients may find it difficult to eat canelés. Therefore, the present invention provides a method for producing canelés that can omit the step of proving the dough, and furthermore, achieves this without using wheat, eggs, or milk.

[0010] In the present invention, rice flour, tofu, soy milk cream, and soy milk cream butter are used as raw materials for the dough. The rice flour referred to in the present invention is powdered non-glutinous rice. It is possible to prepare it yourself or to purchase a commercially available product. The tofu referred to in the present invention may be either silken tofu or firm tofu, with silken tofu being more preferred. The soy milk cream referred to in the present invention is soy milk that has been prepared to have a higher oil content than normal soy milk, and an example of a commercially available product is "Nokurimu" (co-cream) manufactured by Fuji Oil Co., Ltd. The soy milk cream butter referred to in the present invention is a plant-based butter-like composition, and can be obtained and used mainly as a commercially available product. A specific example of a commercially available product is "Soy Le Beurre" manufactured by Fuji Oil Co., Ltd. In addition, in addition to the above, other raw materials may be used appropriately in the composition of the dough as long as the effects of the present invention are not impaired.

[0011] The dough is formulated with 100 parts by weight of rice flour, 60 to 100 parts by weight of tofu, 350 to 550 parts by weight of soy milk cream, and 70 to 110 parts by weight of soy milk cream butter. The amount of tofu is preferably 65 to 95 parts by weight, more preferably 72 to 87 parts by weight, and even more preferably 77 to 83 parts by weight, relative to 100 parts by weight of rice flour. The amount of soy milk cream is preferably 380 to 530 parts by weight, more preferably 410 to 500 parts by weight, and even more preferably 430 to 470 parts by weight, per 100 parts by weight of rice flour. The amount of soy milk cream butter is preferably 75 to 105 parts by weight, more preferably 80 to 100 parts by weight, and even more preferably 85 to 95 parts by weight, relative to 100 parts by weight of rice flour. As described above, the effects of the present invention can be achieved by using each of the raw materials within the preferred range.

[0012] The preparation of the dough is described in the Examples section, but the method is the same as that of a normal canelé, except that the resting step is omitted. The ingredients are rice flour, a portion of the soy milk cream butter, granulated sugar, tofu, and vanilla essence and rum, which are mixed together in a mixer commonly used in confectionery manufacturing. The soy milk cream and the remaining soy milk cream butter are mixed and heated, then the mixture is added and further mixed to make the dough.

[0013] The resulting dough is immediately filled into a canelé mold. Normally, the dough needs to be left to rest in the refrigerator for about 8 hours. However, the present invention is characterized in that it is possible to obtain canelés without the need for a resting step.

[0014] After filling the canelé molds, the mixture is baked. The baking conditions are preferably an oven temperature of 200 to 220°C and a baking time of 30 to 37 minutes, more preferably a temperature of 205 to 215°C. The baking time is more preferably 31 to 35 minutes. By adopting the preferred conditions for the baking temperature and baking time, the effects of the present invention can be achieved.

[0015] The present invention can also be understood as an invention of a method for omitting the resting step of the dough in the production of canelés. Specifically, the method is characterized by adopting the composition as described in the production method of the present invention. In order to more specifically explain the present invention, examples are given below. EXAMPLES

[0016] Canelés were prepared according to the recipe in Table 1. The preparation method was in accordance with "Canelé preparation method". The resulting canelés were subjected to a sensory evaluation of their shape, color, texture, and flavor in accordance with the "Sensory Evaluation Method for Canelés". The results of the sensory evaluation are shown in Table 2.

[0017] Table 1 TIFF2025085867000001.tif8079. For the rice flour, I used "confectionery rice flour" made by Tomizawa Shoten. I used all-purpose flour. For the soy milk cream butter, we used "Soy Beurre" manufactured by Fuji Oil Co., Ltd. The ingredients of soy beurre are listed as "vegetable fats and oils (soybean oil, palm kernel oil, palm oil and sunflower oil or shea oil and palm oil), soy milk cream, soy milk, soy flour, salt," and the nutritional information (per 100g) is 703kcal, 1.36g protein, 77.1g fat, 0.6g carbohydrates, and 0.6g salt equivalent. The silken tofu used was made by CGC, and was labeled "Hokkaido Soybeans Yukihomare." The soy milk cream used was "Co-cream" manufactured by Fuji Oil Co., Ltd. The raw material label for Co-cream states "soybeans (from Canada)" and the nutritional information (per 100g) is: calories: 136kcal, protein: 5.6g, fat: 12.3g, carbohydrates: 0.6g, sodium: 1mg. · Commercially available milk and butter were used. The soy milk used was Kikkoman's "adjusted soy milk." For the rice bran oil, we used "Rice Bran Oil" made by Tsuno Foods.

[0018] How to prepare canelés Preparation of Example 1 1. 100 parts by weight of rice flour was mixed with 180 parts by weight of granulated sugar. 2.30 parts by weight of soy milk cream butter and 80 parts by weight of silken tofu were mixed into 1, and 10 parts by weight of vanilla essence and 15 parts by weight of rum were added and mixed to make a homogenous mixture. 3. Separately, 450 parts by weight of soy milk cream was heated, and 60 parts by weight of soy milk cream butter was added and stirred to make a homogenous mixture. 4.2 and 3 were mixed and heated, after which the solid residue was removed using a sieve and the mixture was packed into a baking container for canelés. 5.4 was heated in an oven with an upper temperature of 220°C and a lower temperature of 200°C for 35 minutes. 6. After heating, the product was removed from the oven and removed from the baking container.

[0019] Preparation method of Comparative Example 1 1. 100 parts by weight of wheat flour (medium-strength flour) was mixed with 185 parts by weight of granulated sugar. 2.30 parts by weight of butter, 100 parts by weight of whole eggs, and 90 parts by weight of egg whites were mixed into 1.1, and 10 parts by weight of vanilla essence and 15 parts by weight of rum were further added and mixed to make a homogenous mixture. 3. Separately, 400 parts by weight of milk was heated, and 30 parts by weight of butter was added and stirred until homogenous. 4.2 and 3 were mixed and heated, and the dough was left to mature overnight in the refrigerator. 5.4 was filtered through a sieve to remove any solid residue, and the mixture was then loaded into a baking container for canelés. 6.5 was heated in an oven with an upper temperature of 220°C and a lower temperature of 200°C for 35 minutes. 7. After heating, the product was removed from the oven and removed from the baking container.

[0020] Preparation method of Comparative Example 2 1. 100 parts by weight of rice flour was mixed with 185 parts by weight of granulated sugar. 2.1 20 parts by weight of rice oil and 80 parts by weight of silken tofu were mixed, and then 10 parts by weight of vanilla essence and 15 parts by weight of rum were added and mixed to make a homogenous mixture. 3. Separately, 450 parts by weight of soy milk was heated, and 30 parts by weight of rice bran oil was added and stirred until homogenous. 4.2 and 3 were mixed and heated, after which the mixture was passed through a sieve to remove any solid residue and then filled into a baking container for canelés. 5.4 was heated in an oven with an upper temperature of 220°C and a lower temperature of 200°C for 35 minutes. 6. After heating, the product was removed from the oven and removed from the baking container.

[0021] Sensory evaluation method for canelés The canelés obtained by the "〇 Canelé Preparation Method" were subjected to a sensory evaluation of their shape, color, texture, and flavor by three panelists who evaluate canelés on a daily basis. The evaluation was conducted by consensus among the panelists for each item according to the following criteria. ○ Judged to be equivalent to the canelé obtained in Comparative Example 1. △: Slightly inferior to the canelé obtained in Comparative Example 1, but judged to be within an acceptable range. ×: Clearly inferior to the canelés obtained in Comparative Example 1 and judged to be unacceptable. If there was even one "X" in the evaluation items, it was considered to have failed, and otherwise it was considered to have passed.

[0022] Table 2 TIFF2025085867000002.tif2862

[0023] Consideration Although the canelé obtained in Example 1 did not contain any wheat, milk or egg allergens, its shape, color, texture and flavor were comparable to those of the normal canelé obtained in Comparative Example 1. In addition, this product did not require a resting step and could be prepared efficiently. Comparative Example 2 differs from Example 1 in that neither soy milk cream butter nor soy milk cream was used, but the texture and flavor were clearly inferior to those of Comparative Example 1 and were therefore unsuccessful. From the above, it was confirmed that by using a formulation that satisfies claim 1 of the present invention, it is possible to achieve a shape, color, texture, and flavor similar to that of a typical canelé, despite not containing wheat, milk, or egg allergens, and it is also possible to omit the resting process.

Claims

1. A method for producing canelés by the following steps:

1. A process for preparing a dough containing 100 parts by weight of rice flour, 60 to 100 parts by weight of tofu, 350 to 550 parts by weight of soy milk cream, and 70 to 110 parts by weight of soy milk cream butter.

2. The process of putting into a mold.

3. Baking process.

2. 2. The method according to claim 1, wherein the dough is not rested.

3. 3. The method according to claim 1 or 2, wherein the baking step is carried out under conditions of an oven temperature of 200 to 220° C. and a baking time of 30 to 37 minutes.

4. This method omits the step of resting dough in the production of canelés, the dough of which contains 100 parts by weight of rice flour, 60 to 100 parts by weight of tofu, 350 to 550 parts by weight of soy milk cream, and 70 to 110 parts by weight of soy milk cream butter.

Images