Composition for producing cotton candy and method for producing cotton candy using the same

Abstract

The present application relates to a composition for producing cotton candy, a method for producing cotton candy using the composition, and cotton candy produced by the method.

Description

[Technical Field]

[0001] The present application relates to a composition for producing cotton candy, a method for producing cotton candy using the composition, and cotton candy produced by the method. [Background technology]

[0002] Generally, cotton candy is a product made by feeding powdered sugar into a rotating heater to form thread-like crystals, which are then wound onto a stick. When making cotton candy, the sugar mixture, which is made from sugar, coloring, and flavoring, is fed into a dedicated cotton candy making machine, where the candy is made immediately and served.

[0003] In recent years, with increasing consumer interest in health, attempts have been made to reduce the sugar content in cotton candy. However, when sugar is partially replaced with sugar alcohols such as erythritol or maltitol to reduce sugar content, the sweetness tends to disappear in the mouth, and due to the properties of sugar alcohols, they tend to absorb moisture, resulting in a decrease in the volume of the cotton candy, stickiness, and a decrease in quality compared to cotton candy made with sugar. Therefore, to improve the moisture absorption prevention mentioned above, sugar for cotton candy is sometimes prepared by further mixing liquid oils and fats. However, during the mixing process of the liquid oils and fats, sugar crystals can aggregate and harden, making it difficult to add sugar in a uniform amount and maintain the shape of the cotton candy during cotton candy production. Furthermore, when cotton candy is continuously produced, the residual oils and fats can produce an unpleasant odor due to rancidity, resulting in a decrease in sensory quality. [Prior art documents] [Patent documents]

[0004] [Patent Document 1] Chinese Patent Application Publication No. 101869167 Summary of the Invention [Problem to be solved by the invention]

[0005] The problem to be solved by the present application is to provide a composition for producing cotton candy, a method for producing cotton candy, and cotton candy produced by the method. [Means for solving the problem]

[0006] The present application aims to provide a composition for producing cotton candy, which contains sugar, sugar alcohol, vegetable oil and an emulsifier, wherein the composition contains 1 to 3 parts by weight of vegetable oil and 0.5 to 1 part by weight of emulsifier per 100 parts by weight of total sugar and sugar alcohol.

[0007] The present application also aims to provide a method for producing cotton candy, comprising the steps of: a) dissolving a composition for producing cotton candy, which contains sugar, sugar alcohol, vegetable oil and an emulsifier, the composition containing 1 to 3 parts by weight of vegetable oil and 0.5 to 1 part by weight of emulsifier per 100 parts by weight of total sugar and sugar alcohol; and b) supplying the solution to a distribution plate to form thread-like crystals, and producing cotton candy from the crystals.

[0008] A further object of the present application is to provide cotton candy produced by the method of the present application.

[0009] A further object of the present application is to provide a use of the composition for producing cotton candy. [Effects of the Invention]

[0010] By using the composition for producing cotton candy of the present application, sugars are reduced, which is not harmful to health, and the moisture-preventing and crystalline form-maintaining effects allow the cotton candy to maintain its shape, be non-sticky, and have the same level of sweetness as cotton candy containing only sugar. [Brief explanation of the drawings]

[0011] [Figure 1] FIG. 1 is a perspective view of a cotton candy machine. DETAILED DESCRIPTION OF THE INVENTION

[0012] These will be described in detail below. Note that each description and embodiment disclosed in this application also applies to other descriptions and embodiments. In other words, all combinations of various elements disclosed in this application are included in this application. Furthermore, this application is not limited to the specific descriptions below. Furthermore, many papers and patent documents are referenced throughout this specification, and citations thereof are provided. The disclosures of the cited papers and patent documents are incorporated herein by reference in their entirety, thereby more clearly explaining the state of the art to which this application pertains and the contents of this application.

[0013] One aspect of the present application provides a composition for producing cotton candy, which contains sugar, sugar alcohol, vegetable oil and an emulsifier, wherein the composition contains 1 to 3 parts by weight of vegetable oil and 0.5 to 1 part by weight of emulsifier per 100 parts by weight of total sugar and sugar alcohol.

[0014] In recent years, with increasing consumer interest in health, attempts have been made to reduce the sugar content in cotton candy. However, when sugar is partially replaced with sugar alcohols such as erythritol or maltitol to reduce sugar content, the sweetness tends to disappear in the mouth, and due to the properties of sugar alcohols, they tend to absorb moisture, resulting in a decrease in the volume of the cotton candy, stickiness, and a decrease in quality compared to cotton candy made with sugar. Therefore, to improve the moisture absorption prevention mentioned above, sugar for cotton candy is sometimes prepared by further mixing liquid oils and fats. However, during the mixing process of the liquid oils and fats, sugar crystals can aggregate and harden, making it difficult to add sugar in a uniform amount and maintain the shape of the cotton candy during cotton candy production. Furthermore, when cotton candy is continuously produced, the residual oils and fats can produce an unpleasant odor due to rancidity, resulting in a decrease in sensory quality.

[0015] Therefore, the present application reduces sugars using sugar alcohols and sweeteners, adds vegetable creaming powder and emulsifiers as fats and oils to prevent moisture absorption of sugar alcohols and minimize the rancidity of remaining fats and oils, and coats the powder with sweetener to produce a composition for making cotton candy with a sweetness equivalent to that of conventional cotton candy containing only sugar.The optimal melting temperature conditions that make it easy to eject cotton candy threads and make cotton candy when it is fed into a cotton candy making machine have been identified, and as a result, the sugars are reduced, which is not harmful to health, and the moisture absorption prevention and crystalline form maintenance effects allow the shape of the cotton candy to be maintained, it is not sticky, and has the excellent effect of being able to produce cotton candy with a sweetness equivalent to that of cotton candy containing only sugar.

[0016] The composition for producing cotton candy of the present application is a composition for producing cotton candy containing sugar, sugar alcohol, vegetable oil and an emulsifier, and the composition may contain about 1 to about 3 parts by weight of vegetable oil and about 0.5 to about 1 part by weight of emulsifier per 100 parts by weight of total sugar and sugar alcohol.

[0017] The composition for producing cotton candy of the present application may contain sugar and sugar alcohol in a weight ratio of about 50 to about 70: about 30 to about 50. For example, the sugar and sugar alcohol may be contained in a weight ratio of about 50 to about 70: about 30 to about 50, a weight ratio of about 55 to about 70: about 30 to about 45, a weight ratio of about 60 to about 70: about 30 to about 40, or a weight ratio of about 65 to about 70: about 30 to about 35.

[0018] Specifically, the composition for producing cotton candy of the present application may contain about 50 to about 70 parts by weight of sugar, about 30 to about 50 parts by weight of sugar alcohol, about 1 to about 3 parts by weight of vegetable oil, and about 0.5 to about 1 part by weight of emulsifier.

[0019] Alternatively, the composition for making cotton candy of the present application may contain sugar and sugar alcohol in a weight ratio of about 1:1, about 2:1, about 3:1, or about 4:1, and more specifically, in a weight ratio of 1:1 to 4:1.

[0020] The sugar may be included in the cotton candy making composition of the present application in an amount within a range consisting of, for example, a lower limit selected from about 50 parts by weight or more, about 55 parts by weight or more, about 60 parts by weight or more, about 65 parts by weight or more, and about 70 parts by weight or more, and / or an upper limit selected from about 70 parts by weight or less, about 65 parts by weight or less, about 60 parts by weight or less, about 55 parts by weight or less, and about 50 parts by weight or less.

[0021] In the present application, the sugar alcohol of the present application can be any sugar alcohol known in the art, such as erythritol, maltitol, xylitol, sorbitol, etc. For example, the sugar alcohol of the present application can be erythritol.

[0022] The sugar alcohol may be contained in the cotton candy making composition of the present application in an amount within a range consisting of, for example, a lower limit selected from about 30 parts by weight or more, about 35 parts by weight or more, about 40 parts by weight or more, about 45 parts by weight or more, and about 50 parts by weight or more, and / or an upper limit selected from about 50 parts by weight or less, about 45 parts by weight or less, about 40 parts by weight or less, about 35 parts by weight or less, and about 30 parts by weight or less.

[0023] By adding the sugar alcohol to the composition for producing cotton candy of the present application, the amount of sugar in the cotton candy produced using the composition can be reduced.

[0024] In the present application, the vegetable oil of the present application may be any vegetable oil known in the art, for example vegetable cream.

[0025] The vegetable cream may be in powder form, which is referred to in the present application as vegetable creaming powder, vegetable creamer, or freemium.

[0026] The vegetable creaming powder may be contained in the cotton candy production composition of the present application in an amount within a range consisting of, for example, a lower limit selected from about 1 part by weight or more, about 1.5 parts by weight or more, about 2 parts by weight or more, about 2.5 parts by weight or more, and about 3 parts by weight or more, and / or an upper limit selected from about 3 parts by weight or less, about 2.5 parts by weight or less, about 2 parts by weight or less, about 1.5 parts by weight or less, and about 1 part by weight or less.

[0027] The vegetable creaming powder of the present application can be any vegetable creaming powder known in the art.

[0028] The vegetable creaming powder may contain at least one selected from the group consisting of hydrogenated palm oil, sunflower oil, coconut oil, etc. For example, the vegetable creaming powder of the present application may contain hydrogenated palm oil.

[0029] The vegetable creaming powder may be one containing at least one selected from the group consisting of hardened coconut oil, sunflower oil, coconut oil, etc. in a weight ratio of about 10% to about 50% based on the total weight of vegetable oils and fats in the composition for producing cotton candy of the present application.

[0030] The vegetable creaming powder may contain, for example, at least one selected from the group consisting of hardened coconut oil, sunflower oil, coconut oil, etc., in a weight ratio range defined by a lower limit selected from about 10% or more, about 15% or more, about 20% or more, and about 25% or more, and / or an upper limit selected from about 50% or less, about 45% or less, about 40% or less, and about 35% or less, based on the total weight of vegetable oils and fats.

[0031] The vegetable creaming powder can be prepared by a method known in the art. For example, the vegetable creaming powder is prepared by mixing a vegetable oil such as hardened palm oil, sunflower oil, or coconut oil with low-sugar starch syrup in a weight ratio of 30:70, further mixing with an emulsifier, a stabilizer, and the like, and then powdering the mixture. However, the method is not limited thereto, and commercially available products may also be used.

[0032] Since sugar alcohols such as erythritol have the property of easily absorbing moisture, which reduces the volume of cotton candy and makes it sticky, adding the vegetable creaming powder to the composition for making cotton candy of the present application can prevent the sugar alcohols from absorbing moisture. Also, adding vegetable cream, which is a vegetable oil, in powder form to the composition of the present application can minimize the rancidity of the residual oil and prevent the generation of unpleasant odors and a decrease in sensory quality.

[0033] In the present application, the emulsifier of the present application may be any emulsifier known in the art, such as sucrose fatty acid ester, lecithin, glycerin fatty acid ester, etc. For example, the emulsifier of the present application may be sucrose fatty acid ester.

[0034] The emulsifier may be contained in the cotton candy making composition of the present application in an amount within a range consisting of, for example, a lower limit selected from about 0.5 parts by weight or more, about 0.6 parts by weight or more, about 0.7 parts by weight or more, about 0.8 parts by weight or more, about 0.9 parts by weight or more, and about 1 part by weight or more, and / or an upper limit selected from about 1 part by weight or less, about 0.9 parts by weight or less, about 0.8 parts by weight or less, about 0.7 parts by weight or less, about 0.6 parts by weight or less, and about 0.5 parts by weight or less.

[0035] During the process of mixing oils and fats into sugar for cotton candy, sugar crystals can aggregate and harden, making it difficult to add a uniform amount of sugar and maintain the shape of the cotton candy when making cotton candy. Therefore, by adding the emulsifier to the composition for making cotton candy of the present application, it is possible to easily mix the mixed powder containing vegetable creaming powder, sugar, and sugar alcohol, prevent the shape of the cotton candy from collapsing, and achieve the effect of maintaining the crystal shape (volume).

[0036] The sugar, sugar alcohol, vegetable oil and emulsifier may be commercially available.

[0037] The sugar, sugar alcohol, vegetable oil and emulsifier may be food grade.

[0038] In this application, the word "about" is used before a specific numerical value. In this application, "about" includes not only the exact numerical value following the term "about," but also a range that is approximately that numerical value or close to that numerical value. Considering the context in which the numerical value is used, it can be determined whether the numerical value is close to or approximately the specific numerical value referred to. As an example, "about" indicates a range of -10% to +10% of the specified numerical value. As another example, "about" indicates a range of -5% to +5% of the specified numerical value. However, the present invention is not limited to these examples.

[0039] The cotton candy making composition of the present application may be in powder form.

[0040] The composition for making cotton candy of the present application may be such that the outer surface of the powder is coated with a sweetener.

[0041] In the present application, the sweetener of the present application may be any sweetener known in the art, such as sucralose, enzyme-treated stevia, steviol glycoside, aspartame, allulose, etc. For example, the sweetener of the present application may be sucralose.

[0042] Since the sweetness of sugar alcohols such as erythritol quickly disappears in the mouth, by coating the outer surface of the mixed powder of the composition for making cotton candy of the present application with a sugar substitute sweetener to complement the sweet aftertaste, cotton candy with reduced sugar content can be made to have the same sweetness as cotton candy made with conventional sugar only.

[0043] In one embodiment, the coating may be performed by spraying a sweetener dissolved in hot water onto the powder while mixing to produce a sweetener-coated powder. The hot water may be purified water heated by steam or other methods.

[0044] The hot water may be hot water at about 70° C. to about 90° C. For example, the hot water may be in a temperature range having a lower limit selected from about 70° C. or higher, about 71° C. or higher, about 72° C. or higher, about 73° C. or higher, about 74° C. or higher, about 75° C. or higher, about 76° C. or higher, about 77° C. or higher, about 78° C. or higher, and about 79° C. or higher, and / or an upper limit selected from about 80° C. or lower, about 79° C. or lower, about 78° C. or lower, about 77° C. or lower, about 76° C. or lower, about 75° C. or lower, about 74° C. or lower, about 73° C. or lower, about 72° C. or lower, and about 71° C. or lower.

[0045] The sweetener may be contained in the hot water at a concentration of about 10% to about 50% by weight, for example, in a concentration range consisting of a lower limit selected from about 10% by weight or more, about 15% by weight or more, about 20% by weight or more, about 25% by weight or more, about 30% by weight or more, about 35% by weight or more, about 40% by weight or more, and about 45% by weight or more.

[0046] In another example, the coating may be performed by further treating the sweetener-coated powder with hot air to remove moisture.

[0047] The hot air may be hot air at about 75 to about 95° C. For example, the hot air may be in a temperature range having a lower limit selected from about 75° C. or higher, about 77° C. or higher, about 79° C. or higher, about 81° C. or higher, about 83° C. or higher, and about 84° C. or higher, and / or an upper limit selected from about 95° C. or lower, about 93° C. or lower, about 91° C. or lower, about 89° C. or lower, about 87° C. or lower, and about 86° C. or lower.

[0048] The hot air treatment is performed for about 5 to 15 minutes, but is not limited to this, and is performed for a suitable time range that allows moisture to be removed from the sweetener coated on the outer surface of the powder.

[0049] Another aspect of the present application provides a method for producing cotton candy, comprising the steps of: a) dissolving a composition for producing cotton candy, which contains sugar, sugar alcohol, vegetable oil and an emulsifier, the composition containing 1 to 3 parts by weight of vegetable oil and 0.5 to 1 part by weight of emulsifier per 100 parts by weight of total sugar and sugar alcohol; and b) supplying the solution to a distribution plate to form thread-like crystals, and producing cotton candy from the crystals.

[0050] In the method of the present application, step a) may involve dissolving a composition for producing cotton candy, which contains sugar, sugar alcohol, vegetable oil and an emulsifier, and the composition contains 1 to 3 parts by weight of vegetable oil and 0.5 to 1 part by weight of emulsifier per 100 parts by weight of total sugar and sugar alcohol, to produce a solution.

[0051] In the present application, the composition in step a) is a composition for producing cotton candy containing sugar, sugar alcohol, vegetable oil and an emulsifier, and the composition may contain sugar and sugar alcohol in a weight ratio of 1:1 to 4:1, as described above.

[0052] In the present application, the composition in step a) may contain 50 to 70 parts by weight of sugar, 30 to 50 parts by weight of sugar alcohol, 1 to 3 parts by weight of vegetable oil and fat, and 0.5 to 1 part by weight of an emulsifier, as described above.

[0053] The sugar alcohol may be erythritol, maltitol, xylitol, sorbitol, etc., for example, erythritol, as described above.

[0054] The vegetable oil may be a vegetable creaming powder. The vegetable creaming powder may contain at least one selected from the group consisting of hardened coconut oil, sunflower oil, coconut oil, etc., and may contain, for example, hardened coconut oil, as described above.

[0055] The emulsifier may be a sucrose fatty acid ester, lecithin, glycerin fatty acid ester, or the like, for example, a sucrose fatty acid ester, as described above.

[0056] The composition of step a) may be in the form of a powder, or the composition may be a powder coated with a sweetener, as described above.

[0057] The sweetener may be sucralose, enzyme-treated stevia, steviol glycoside, aspartame, allulose, or the like, for example, sucralose, as described above.

[0058] The sweetener may be contained in the hot water at a concentration of about 10% to about 50% by weight.

[0059] In the step a), the composition for making cotton candy of the present application may be dissolved at about 220 to about 250°C.

[0060] For example, the melting may be in a temperature range with a lower limit selected from about 220°C or higher, about 230°C or higher, about 240°C or higher, and about 250°C or higher, and / or an upper limit selected from about 250°C or lower, about 240°C or lower, about 230°C or lower, and about 220°C or lower.

[0061] The dissolution may be such that the composition for making cotton candy of the present application is dissolved instantaneously.

[0062] The composition for making cotton candy of the present application after dissolution, i.e., the dissolved product, may be in a liquid state.

[0063] In the method of the present application, the step b) may comprise supplying the melt from the step a) to a distribution plate to form thread-like crystals, and producing cotton candy from the crystals.

[0064] In the step b), the filamentous crystals may be formed on a distributor plate rotating at about 3600 to about 3800 rpm.

[0065] For example, the rotation may be within a range having a lower limit selected from about 3600 rpm or more, about 3650 rpm or more, about 3700 rpm or more, and about 3750 rpm or more, and / or an upper limit selected from about 3800 rpm or less, about 3750 rpm or less, about 3700 rpm or less, and about 3650 rpm or less.

[0066] Cotton candy can be produced by winding the thread-like crystals formed as described above multiple times around a rod-shaped axis.

[0067] Yet another aspect of the present application provides cotton candy made by the method of the present application.

[0068] The method is as described above.

[0069] The cotton candy produced by the method of the present application may have a moisture-proof effect.

[0070] The cotton candy produced by the method of the present application may have a crystalline form-maintaining effect.

[0071] Yet another aspect of the present application provides a use of a composition containing sugar, a sugar alcohol, a vegetable oil and an emulsifier for producing cotton candy.

[0072] Yet another aspect of the present application provides use of a composition containing sugar, a sugar alcohol, a vegetable oil and an emulsifier for producing cotton candy having a moisture-preventing effect or a crystalline form-maintaining effect.

[0073] The terms used here are as described above.

[0074] In this application, the cotton candy has reduced sugar content, so it is not harmful to health, and due to its moisture-preventing and crystalline form-maintaining effects, it maintains its shape, is not sticky, and has the same level of sweetness as cotton candy containing only sugar, but is not limited thereto. [Example]

[0075] The present application will be described in more detail below with reference to examples. However, these examples are merely preferred embodiments illustrating the present application, and the present application is not limited thereto. Note that technical matters not described in this specification are well understood and easily implemented by skilled artisans in the technical field of the present application or a similar technical field.

[0076] Examples and Comparative Examples: Preparation of Compositions for Making Cotton Candy To reduce sugar content, Examples 1 to 6, which are compositions for making cotton candy containing sugar (Daiichi Jedang) and erythritol (Daiichi Jedang) or maltitol (Daiichi Jedang) as sugar substitute sugar alcohols, or allulose (Daiichi Jedang) as a sweetener, and Comparative Example 1, which contains only sugar, were prepared in the form of mixed powders by adding and mixing the ingredients shown in Table 1.

[0077] [Table 1]

[0078] Next, due to the characteristics of sugar alcohols such as erythritol, they tend to absorb moisture, which reduces the volume of the cotton candy and makes it sticky. Therefore, in order to prevent the sugar alcohols from absorbing moisture and minimize the rancidity of the remaining fats and oils, Examples 7 to 12, which are compositions for producing cotton candy, further containing vegetable creaming powder (30% hardened palm oil (Samuik Dairy Processing), 30% sunflower oil (Samuik Dairy Processing), 30% palm oil (Samuik Dairy Processing)) as fats and oils and sucrose fatty acid ester (Namyong Trading) as an emulsifier, were prepared in the form of a mixed powder by adding and mixing the ingredients shown in Table 2.

[0079] The vegetable creaming powder was prepared by mixing vegetable oils such as hardened palm oil, sunflower oil, or coconut oil with low-sugar starch syrup in a weight ratio of 30:70, further mixing in emulsifiers and stabilizers, and then powdering the mixture using a drying method such as spray drying.

[0080] [Table 2]

[0081] Next, during the process of mixing oils and fats into cotton candy sugar, sugar crystals can clump together and harden, making it difficult to add a uniform amount of sugar and maintain the shape of the cotton candy when making cotton candy.Therefore, to facilitate the mixing of a mixed powder containing vegetable creaming powder, sugar, and sugar alcohol, the cotton candy shape can be prevented from collapsing and the crystal shape (volume) can be maintained.Examples 13 to 17 are compositions for making cotton candy that contain sucrose fatty acid ester as an emulsifier, as well as lecithin (Namyoung Trading) and glycerin fatty acid ester (Yiyong Chemical). These compositions were prepared in the form of a mixed powder by adding and mixing the ingredients shown in Table 3.

[0082] [Table 3]

[0083] Next, since the sweetness of sugar alcohols such as erythritol quickly disappears in the mouth, in order to complement the sweet aftertaste, Examples 18 to 25, which are compositions for manufacturing cotton candy, were prepared by adding and mixing the ingredients shown in Table 2, in which the outer surface of the mixed powder was coated with enzyme-treated stevia (Taepyeong), steviol glycoside (Taepyeong), aspartame (Taesan), and sucralose (T&L) as sugar substitute sweeteners.

[0084] In addition, to enhance the sweet aftertaste, a mixed powder coating process was performed during the preparation of the cotton candy composition. Sugar and erythritol were primarily mixed in a powder mixer for 10 minutes, followed by the addition of 30% hydrogenated coconut oil and sucrose fatty acid esters and secondary mixing to produce a mixed powder. Enzyme-treated stevia, steviol glycoside, aspartame, or sucralose dissolved in hot water at 80°C or higher to form a 50% solution was mixed into the mixed powder while spraying three times for 1 minute, resulting in a uniform coating of the sweetener on the outer surface of the mixed powder. The sweetener-coated mixed powder was then treated in a mixer with hot air at 85°C or higher for 10 minutes to remove moisture, producing a mixed powder with a sweetener coating on the outer surface.

[0085] [Table 4]

[0086] The cotton candy compositions prepared as described above in Examples 1 to 25 and Comparative Example 1 were spoonfully placed into the heating head of a cotton candy maker (KWS-W7000D, Kumgang World) shown in FIG. 1 and heated to a high temperature of 250°C or higher to instantly melt the mixed powder. The melt was fed to a distributor plate at 3700 rpm, passed through holes and a mesh plate, and formed thin, fibrous crystals that were cooled by diffusion and separation. The fibrous crystals formed on the distributor plate were wound multiple times around a rod-shaped shaft to produce cotton candy.

[0087] Experimental example Experimental example 1: Derivation of the optimal blend ratio of sugar and sugar substitute sugar alcohol depending on whether cotton candy can be made Cotton candy was produced in a cotton candy maker using the compositions for producing cotton candy of Examples 1 to 6 and Comparative Example 1, and the cotton candy was visually inspected to see whether it was possible to produce cotton candy. The results are shown in Table 5.

[0088] As a result, cotton candy was produced in Comparative Example 1, which contained only sugar, and in Examples 1 and 2, which contained 30 to 50 parts by weight of sugar and erythritol, but in Examples 3 and 4, which contained sugar and maltitol, the crystals in the threads were broken, and in Examples 5 and 6, which contained sugar and allulose, the product quality deteriorated due to browning, and the cotton candy had a slightly burnt smell.

[0089] Therefore, it was confirmed that Examples 1 and 2, which contain 30 to 50 parts by weight of sugar and erythritol, produce cotton candy similar to that of Comparative Example 1, which was made using only sugar, while reducing the amount of sugars by 30% or more.

[0090] [Table 5]

[0091] Experimental Example 2: Derivation of the optimal blend ratio of oils and fats based on moisture absorption prevention effect Cotton candy was produced in a cotton candy maker using the compositions for producing cotton candy of Examples 1 and 7 to 12. The degree of moisture absorption is shown in Table 6.

[0092] Specifically, the degree of moisture absorption was measured as the weight increase (%) after 5 minutes, 10 minutes, 15 minutes, and 20 minutes compared to the weight immediately after production of the cotton candy (initial weight), and it was determined that the lower the weight increase rate, the better the moisture absorption prevention effect.

[0093] As a result, of the vegetable creaming powders (30% hardened palm oil (processed with Samui milk), 30% sunflower oil (processed with Samui milk), and 30% palm oil (processed with Samui milk)) added as oils and fats to prevent moisture absorption of sugar alcohols in the composition for producing cotton candy, Examples 7 and 8, which contained 1 to 3 weight parts of 30% hardened palm oil, had the lowest weight gain rate of 5 to 6%, and were confirmed to have excellent moisture absorption prevention effects.

[0094] [Table 6]

[0095] Experimental Example 3: Derivation of the optimal blend ratio of emulsifier based on the effect of maintaining crystal morphology (volumic feeling) Cotton candy was produced in a cotton candy maker using the compositions for producing cotton candy of Examples 1, 7, and 13 to 17. The degree of maintenance of the crystal morphology is shown in Table 7.

[0096] Specifically, the degree of crystal morphology retention was measured as the percentage reduction in height (%) after 5 minutes, 10 minutes, 15 minutes, and 20 minutes from the height immediately after cotton candy production (initial height), and it was determined that the lower the percentage reduction in height, the better the crystal morphology retention effect.

[0097] As a result, it was confirmed that in Examples 7 and 13, which contained 0.5 to 1 weight parts of sucrose fatty acid ester, a hydrophilic emulsifier, among sucrose fatty acid ester, lecithin, and glycerin fatty acid ester as emulsifiers, the height reduction rate was the lowest at -10 to -16%, and they had excellent crystal morphology maintenance effects, and the volume was maintained for a long time.

[0098] In particular, it was confirmed that Examples 7 and 13 had a significant effect of maintaining the crystal morphology compared to the cotton candy of Example 1, which was produced without containing fats and oils or emulsifiers.

[0099] [Table 7]

[0100] Experimental Example 4: Derivation of the optimal blend ratio of sweeteners coated on the outer surface of mixed powders through sensory evaluation Cotton candy was produced in a cotton candy maker using the compositions for producing cotton candy of Examples 18 to 25 and Comparative Example 1. The results of the sensory evaluation are shown in Table 8.

[0101] Specifically, the sensory evaluation was conducted by 30 researchers in the laboratory, and the evaluation items were overall preference, preference for sweetness characteristics, sweetness intensity (sugar is rated as 5), preference for solubility, and dissolution rate in the mouth (1: slow to 9: fast). Each item was measured on a 9-point scale.

[0102] As a result, among the compositions for making cotton candy in which the outer surface of a mixed powder was coated with enzyme-modified stevia (Taepyeong), steviol glycoside (Taepyeong), aspartame (Daesan), or sucralose (T&L) as sugar substitutes to complement the sweet aftertaste, it was confirmed that Examples 20 and 21, which were coated with steviol glycoside, and Examples 24 and 25, which were coated with sucralose, had the best sensory evaluation. The compositions for making cotton candy containing 1 part by weight of 30% hydrogenated coconut oil (Examples 18, 20, 22, and 24) had a faster dissolution rate in the mouth than the compositions for making cotton candy containing 3 parts by weight of hydrogenated coconut oil (Examples 19, 21, 23, and 25), but there was no significant difference in preference.

[0103] In particular, Examples 20 to 21 and Examples 24 to 25, in which the outer surface of the mixed powder was coated with steviol glycosides or sucralose, had sensory preference levels equivalent to that of the cotton candy of Comparative Example 1, which was made using only sugar.

[0104] [Table 8]

[0105] Experimental Example 5: Derivation of optimal conditions for cotton candy production based on whether cotton candy can be produced or not Using the compositions for producing cotton candy of Examples 24 to 25 and Comparative Example 1, cotton candy was produced in a cotton candy maker under various melting temperature conditions (220°C to 270°C) and distributor plate rotation speed conditions (3500 rpm to 4000 rpm), and the feasibility of producing cotton candy was confirmed visually. The results are shown in Tables 9 to 11.

[0106] As a result, when cotton candy was produced using the compositions for producing cotton candy of Example 24 (Table 10) and Example 25 (Table 11), it was confirmed that cotton candy threads were ejected and cotton candy was realized at a melting temperature of 220°C to 250°C, and when cotton candy was produced using the composition for producing cotton candy of Comparative Example 1 (Table 9), it was confirmed that cotton candy threads were ejected and cotton candy was realized at a melting temperature of 240°C to 260°C. Furthermore, with regard to the rotation speed of the distribution plate, it was confirmed that cotton candy was realized at 3600 rpm to 3800 rpm in all of Examples 24 to 25 and Comparative Example 1.

[0107] [Table 9]

[0108] [Table 10]

[0109] [Table 11]

[0110] Manufacturing example: Composition for producing reduced sugar cotton candy with improved moisture absorption prevention and crystalline shape maintenance effects 50-70 parts by weight of sugar and 30-50 parts by weight of erythritol were primarily mixed in a powder mixer for 10 minutes, followed by the addition of 1-3 parts by weight of 30% hydrogenated coconut oil and 0.5-1 part by weight of sucrose fatty acid ester, followed by secondary mixing to produce a mixed powder. Sucralose, a sweetener dissolved in hot water at 80°C or higher to form a 50% solution, was mixed into the mixed powder while spraying three times for 1 minute, resulting in a uniform coating of the sweetener on the outer surface of the mixed powder. The sucralose-coated mixed powder was then treated in a mixer with hot air at 85°C or higher for 10 minutes to remove moisture, producing a composition for cotton candy in the form of a mixed powder with the outer surface coated with sucralose.

[0111] The cotton candy composition prepared as described above was spoonfully placed into the heating head of the cotton candy machine shown in Figure 1 and heated to 220°C to 250°C to instantly dissolve the mixed powder. The melt was fed to a distributor plate at 3600 to 3800 rpm, passed through holes and a mesh plate, and formed thin, fibrous crystals that were cooled by diffusion and separation. The fibrous crystals formed on the distributor plate were wound multiple times around a rod-shaped shaft to produce cotton candy.

[0112] Therefore, by reducing the sugar content using sugar alcohols and sweeteners, adding vegetable creaming powder and emulsifiers as oils and fats to prevent moisture absorption of sugar alcohols and minimize the rancidity of the remaining oils and fats, and coating the powder with sweetener, a composition for making cotton candy with a sweetness equivalent to that of conventional cotton candy containing only sugar is produced, and the optimal dissolution temperature conditions that make it easy to eject cotton candy threads and realize cotton candy when it is fed into a cotton candy making machine are confirmed.As a result, since the sugar content is reduced, it is not harmful to health, and due to the moisture absorption prevention and crystalline form maintenance effects, the cotton candy shape is maintained, it is not sticky, and it is possible to produce cotton candy with a sweetness equivalent to that of cotton candy containing only sugar.

[0113] From the above description, those skilled in the art to which the present application pertains will understand that the present application can be implemented in other specific forms without changing the technical idea or essential features thereof. It should be understood that the above examples are merely illustrative and not limiting. The present application should be construed as including all modifications and variations derived from the meaning and scope of the claims, rather than the specification, and their equivalent concepts.

Claims

1. A composition for producing cotton candy, comprising sugar, sugar alcohol, vegetable oil and an emulsifier, The composition contains 1 to 3 parts by weight of vegetable oil and 0.5 to 1 part by weight of an emulsifier per 100 parts by weight of total sugar and sugar alcohol. Composition for making cotton candy.

2. The composition contains sugar and sugar alcohol in a weight ratio of 1:1 to 4:

1. The composition of claim 1.

3. The composition contains 50 to 70 parts by weight of sugar, 30 to 50 parts by weight of sugar alcohol, 1 to 3 parts by weight of vegetable oil and fat, and 0.5 to 1 part by weight of an emulsifier. The composition of claim 1.

4. The sugar alcohol is at least one selected from the group consisting of erythritol, maltitol, xylitol, and sorbitol. The composition of claim 1.

5. The vegetable oil is a vegetable creaming powder. The composition of claim 1.

6. The vegetable creaming powder contains at least one selected from the group consisting of hardened coconut oil, sunflower oil, and coconut oil. The composition of claim 5.

7. The vegetable creaming powder contains at least one selected from the group consisting of hardened coconut oil, sunflower oil, and coconut oil in a weight ratio of 10 to 50% based on the total weight of vegetable oils and fats. The composition of claim 6.

8. The emulsifier is at least one selected from the group consisting of sucrose fatty acid esters, lecithin, and glycerin fatty acid esters. The composition of claim 1.

9. The composition is in powder form. The composition of claim 1.

10. The composition has a sweetener coated on the outer surface of the powder. The composition of claim 9.

11. The sweetener is at least one selected from the group consisting of enzyme-treated stevia, steviol glycoside, aspartame, sucralose, and allulose. The composition of claim 10.

12. The sweetener is present in hot water at a concentration of about 10% to about 50% by weight. The composition of claim 10.

13. a) dissolving a composition for producing cotton candy, the composition containing sugar, sugar alcohol, vegetable oil and emulsifier, wherein the composition contains 1 to 3 parts by weight of vegetable oil and 0.5 to 1 part by weight of emulsifier per 100 parts by weight of total sugar and sugar alcohol; b) feeding the melt to a distribution plate to form thread-like crystals, and forming cotton candy from the crystals; How to make cotton candy.

14. The composition of step a) is in powder form. The method of claim 13.

15. The composition has a sweetener coated on the outer surface of the powder.

15. The method of claim 14.

16. The coating is carried out by spraying a sweetener dissolved in hot water onto the powder while mixing to produce a powder coated with the sweetener.

16. The method of claim 15.

17. The coating is performed by further treating the sweetener-coated powder with hot air to remove moisture.

17. The method of claim 16.

18. The dissolution is performed by dissolving the composition of step a) at 220 to 250°C. The method of claim 13.

19. The filamentous crystals in step b) are formed on a distribution plate rotating at 3600 to 3800 rpm. The method of claim 13.

20. Produced by the method according to any one of claims 13 to 19. Cotton candy.

21. The cotton candy has a moisture-preventing effect. The cotton candy of claim 20.

22. The cotton candy has a crystal morphology maintaining effect. The cotton candy of claim 20.

23. A composition containing sugar, sugar alcohol, vegetable oil and an emulsifier, Use for producing cotton candy.

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