JP3399446B2 - cotton candy - Google Patents
cotton candyInfo
- Publication number
- JP3399446B2 JP3399446B2 JP2000155700A JP2000155700A JP3399446B2 JP 3399446 B2 JP3399446 B2 JP 3399446B2 JP 2000155700 A JP2000155700 A JP 2000155700A JP 2000155700 A JP2000155700 A JP 2000155700A JP 3399446 B2 JP3399446 B2 JP 3399446B2
- Authority
- JP
- Japan
- Prior art keywords
- candy
- cotton candy
- cotton
- sugar
- raw material
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000009508 confectionery Nutrition 0.000 title claims description 66
- 229920000742 Cotton Polymers 0.000 title claims description 40
- 235000000346 sugar Nutrition 0.000 claims description 19
- 239000002994 raw material Substances 0.000 claims description 8
- 229920002472 Starch Polymers 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- SERLAGPUMNYUCK-DCUALPFSSA-N 1-O-alpha-D-glucopyranosyl-D-mannitol Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@H](O)CO[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O SERLAGPUMNYUCK-DCUALPFSSA-N 0.000 claims description 4
- DLRVVLDZNNYCBX-UHFFFAOYSA-N Polydextrose Polymers OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(O)O1 DLRVVLDZNNYCBX-UHFFFAOYSA-N 0.000 claims description 4
- 150000008163 sugars Chemical class 0.000 claims description 4
- 239000003995 emulsifying agent Substances 0.000 claims description 3
- 239000000845 maltitol Substances 0.000 claims description 3
- 235000010449 maltitol Nutrition 0.000 claims description 3
- VQHSOMBJVWLPSR-WUJBLJFYSA-N maltitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-WUJBLJFYSA-N 0.000 claims description 3
- 229940035436 maltitol Drugs 0.000 claims description 3
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 2
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 2
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 2
- 239000004386 Erythritol Substances 0.000 claims description 2
- UNXHWFMMPAWVPI-UHFFFAOYSA-N Erythritol Natural products OCC(O)C(O)CO UNXHWFMMPAWVPI-UHFFFAOYSA-N 0.000 claims description 2
- 229920001100 Polydextrose Polymers 0.000 claims description 2
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 2
- 235000019414 erythritol Nutrition 0.000 claims description 2
- UNXHWFMMPAWVPI-ZXZARUISSA-N erythritol Chemical compound OC[C@H](O)[C@H](O)CO UNXHWFMMPAWVPI-ZXZARUISSA-N 0.000 claims description 2
- 229940009714 erythritol Drugs 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 claims description 2
- 239000000832 lactitol Substances 0.000 claims description 2
- 235000010448 lactitol Nutrition 0.000 claims description 2
- VQHSOMBJVWLPSR-JVCRWLNRSA-N lactitol Chemical compound OC[C@H](O)[C@@H](O)[C@@H]([C@H](O)CO)O[C@@H]1O[C@H](CO)[C@H](O)[C@H](O)[C@H]1O VQHSOMBJVWLPSR-JVCRWLNRSA-N 0.000 claims description 2
- 229960003451 lactitol Drugs 0.000 claims description 2
- 230000008018 melting Effects 0.000 claims description 2
- 238000002844 melting Methods 0.000 claims description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
- 238000000465 moulding Methods 0.000 claims description 2
- 239000001259 polydextrose Substances 0.000 claims description 2
- 235000013856 polydextrose Nutrition 0.000 claims description 2
- 229940035035 polydextrose Drugs 0.000 claims description 2
- 239000000600 sorbitol Substances 0.000 claims description 2
- 229940074410 trehalose Drugs 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- 235000014593 oils and fats Nutrition 0.000 claims 1
- 244000299461 Theobroma cacao Species 0.000 description 7
- 235000019219 chocolate Nutrition 0.000 description 6
- 235000013305 food Nutrition 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 4
- 244000269722 Thea sinensis Species 0.000 description 3
- 235000009569 green tea Nutrition 0.000 description 3
- 239000006188 syrup Substances 0.000 description 3
- 235000020357 syrup Nutrition 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 230000000717 retained effect Effects 0.000 description 2
- 235000005764 Theobroma cacao ssp. cacao Nutrition 0.000 description 1
- 235000005767 Theobroma cacao ssp. sphaerocarpum Nutrition 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000001046 cacaotero Nutrition 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000155 melt Substances 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 102200004779 rs2232775 Human genes 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000011282 treatment Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000019871 vegetable fat Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Landscapes
- Confectionery (AREA)
Description
【０００１】[0001]
【発明の属する技術分野】本発明は、新規な綿菓子、さ
らに詳しくは、一旦固体状にした飴を原料とした綿菓子
に関する。BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to a novel cotton candy, and more particularly to a cotton candy made from candy once solidified.
【０００２】[0002]
【従来の技術】綿菓子は一般に次のような工程で作られ
る。即ち細かいメッシュを側面に有する加熱できる回転
体に、一定量の砂糖を投入することによって溶融状態に
し、該溶融物を遠心力により細かいメッシュを通すこと
で糸状になったものを綿の形で集めたものである。とこ
ろが、綿菓子で一番問題になるのは、作ってから湿度５
０％を越える環境下に放置しておくとかちかちに固まっ
て、綿菓子の形態を保持できないことである。したがっ
て、輸送上の問題も発生して夏場には製造を停止するこ
とが一般的であり、そのためその場で作ったものを即提
供するような形態がとられていた。その飴菓子としての
綿菓子の食感は特に季節にかかわらずに好まれるもので
あるので、もしも湿度の高い環境でも綿菓子としての形
態を保持できるのであれば、極めて有用な飴菓子の一分
野になるものである。2. Description of the Related Art Cotton candy is generally produced by the following steps. That is, a certain amount of sugar is put into a heatable rotating body having a fine mesh on its side to make it into a molten state, and the melt is passed through a fine mesh by centrifugal force to collect the thread-like ones in the form of cotton. It is a thing. However, the biggest problem with cotton candy is that the humidity is 5 after making it.
If left in an environment of more than 0%, it hardens and cannot retain the form of cotton candy. Therefore, it is common to stop production in the summer due to transportation problems, and therefore, the products produced on the spot are immediately provided. The texture of cotton candy as a candy confection is particularly favored regardless of the season, so if a form of cotton candy can be maintained even in a humid environment, a very useful field of candy confectionery. It will be.
【０００３】[0003]
【発明が解決しようとする課題】本発明は、上記のよう
な事情に鑑み、湿度の高い状態でも綿菓子としての形態
をとどめることのできる綿菓子を提供することを目的と
するものである。SUMMARY OF THE INVENTION In view of the above circumstances, it is an object of the present invention to provide a cotton candy which can retain its form as a cotton candy even in a high humidity condition.
【０００４】[0004]
【課題を解決するための手段】前記目的を達成するた
め、本発明者らは鋭意検討を重ねた結果、綿状の状態で
放置するのでなく、一旦ある湿度の下である一定量まで
固めておくと、かちかちにならず、かなりの期間上記の
ような環境下でもほぼ一定の状態を保つことの出来るこ
とを見出し、本発明を完成した。[Means for Solving the Problems] In order to achieve the above-mentioned object, the inventors of the present invention have conducted extensive studies and as a result, do not leave them in a cotton-like state but once harden them up to a certain amount under a certain humidity. The present invention has been completed based on the finding that it is possible to maintain a substantially constant state even under the above-mentioned environment for a considerable period of time without being stiff.
【０００５】本発明の特徴は、砂糖そのままで使用しな
いことであって、固体になった飴を使用することであ
る。即ち、本発明は糖原料を加熱溶融し、遠心力によっ
て糸状に成型してなるいわゆる綿菓子において、該原料
が水分３．５％以下の飴であり、糸状にした後湿度４０
％以上の環境下で最初の嵩の１／２以下に小さくしてお
くことを特徴とする綿菓子である。A feature of the present invention is not to use the sugar as it is, but to use a solid candy. That is, the present invention is a so-called cotton candy obtained by heating and melting a sugar raw material and molding it into a thread shape by centrifugal force. The raw material is a candy having a water content of 3.5% or less, and the humidity after forming the thread shape is 40%.
It is a cotton candy characterized by being reduced to ½ or less of the initial bulk under an environment of not less than%.
【０００６】綿菓子の一般的な原料は、ザラメ糖と呼ば
れる比較的粒度の大きい砂糖である。純粋な砂糖の場
合、製造される糸状綿菓子は例えば直径１０ミクロン程
度でかつ弾性のある形状でできていることが顕微鏡下で
判明している。そのため糸同士が一体化することがもと
もと容易であるので、ある程度の湿度の下においておく
と固まることになると考えられる。ところが、本発明の
ように一旦飴の形にすると、当然種々の添加剤が均一に
加わることになり、その際には綿菓子にするときの例え
ば回転速度を制御することで、糸の直径も弾性が無い程
度に例えば２０ミクロン程度に太くすることができ、さ
らに枝分かれを多くすることができる。かくて、お互い
の糸同士が一体化できにくくなると考えられる。また、
予め吸湿させた状態で嵩を減じておくと、その状態で固
定されてしまい、お互いの糸がくっつき合わずに初期の
状態を保持することができると考えられる。[0006] A common raw material for cotton candy is sugar having a relatively large particle size, which is called same sugar. In the case of pure sugar, it has been found under the microscope that the filamentous cotton candy produced is, for example, of the order of 10 microns in diameter and made of an elastic shape. Therefore, it is originally easy for the yarns to be integrated with each other, and it is considered that the yarns will be solidified under a certain humidity. However, once the candy shape is formed as in the present invention, various additives are naturally added uniformly, and in that case, for example, by controlling the rotation speed when making cotton candy, the diameter of the yarn is also increased. The thickness can be increased to, for example, about 20 μm without elasticity, and the number of branches can be increased. Thus, it is considered difficult for the threads to be integrated with each other. Also,
It is considered that if the bulk is reduced in a state where the threads are absorbed in advance, they are fixed in that state, and the initial state can be maintained without the threads sticking to each other.
【０００７】特に、前記飴の主成分が砂糖以外であるの
が好ましい。これは、吸湿性の点とともに上記糸になっ
たときの形態に関わる点に関係していると考えられる。It is particularly preferred that the main component of the candy is other than sugar. It is considered that this is related to the point of hygroscopicity and the point related to the form when the above yarn is formed.
【０００８】特に好ましい飴の主成分は、ソルビトー
ル、パラチニット、ラクチトール、マルチトール、キシ
リトール、エリスリトール、ポリデキストロース、トレ
ハロース、還元澱粉糖化物から選ばれた１種以上の糖で
ある。これらを使用した場合には特に上記の理由でお互
い同士が一体化できにくくなる。The particularly preferred main component of the candy is one or more sugars selected from sorbitol, palatinit, lactitol, maltitol, xylitol, erythritol, polydextrose, trehalose and reduced starch saccharified products. When these are used, it becomes difficult to integrate them with each other for the above reason.
【０００９】砂糖を使用した飴の場合にも、添加剤によ
っては糸の枝分かれをさせることができる。要は飴を原
料とすることで綿菓子の形態を長時間保持できるのが本
発明の特徴である。Even in the case of candy using sugar, depending on the additive, the yarn can be branched. In short, it is a feature of the present invention that the candy form can be maintained for a long time by using candy as a raw material.
【００１０】このようにして得られた普通の綿菓子とは
嵩が減少した綿菓子は、綿菓子の口どけの良さを保持す
るので、多くの後処理によって新しい菓子が生まれう
る。例えば、油脂、糖質、乳化剤からなる飴とは異質の
菓子成分を外皮に有するような綿菓子である。いわゆる
チョコ掛け綿菓子も本発明により提供できる新しい綿菓
子である。Since the cotton candy thus obtained has a reduced bulk from that of the ordinary cotton candy, the cotton candy retains the pleasant taste of the cotton candy, and thus many post-treatments can give rise to new sweets. For example, it is a cotton candy that has a confectionery component different from candy consisting of fats and oils, sugars and emulsifiers in its outer coat. So-called chocolate-coated cotton candy is also a new cotton candy that can be provided by the present invention.
【００１１】[0011]
【発明の実施の形態】次に本発明の実施の形態を、以下
に示した実施例によってさらに詳細に説明する。BEST MODE FOR CARRYING OUT THE INVENTION Embodiments of the present invention will be described in more detail with reference to the following examples.
【００１２】（実施例１）砂糖：５８％（重量％の意
味、以下同じ）、水飴：３８％、水分：２．５％、酸味
料：１．３％、香料：０．２％からなる飴の原料を７３
３ｈＰａ（５５０ｍｍＨｇ）の減圧下で１２５℃で炊き
あげ、その後固体化した。それを径約３ｍｍ程度に粉砕
して、温度約１３０℃に予め加熱しておいたメッシュを
有する回転体に投入し、回転速度１０００ｒｐｍで糸状
綿菓子にした。約３ｃｍ直径の綿菓子の断片を約ｌｃｍ
直径に丸めた。それを４０％湿度下に放置した。３ヶ月
経過後もほぼその状態を保持していた。口どけ食感も元
と殆ど変わらなかった。又、芳香性も飴のそれを保持し
ていた。(Example 1) Sugar: 58% (meaning weight%; the same applies hereinafter), starch syrup: 38%, water: 2.5%, acidulant: 1.3%, fragrance: 0.2% 73 candy ingredients
It was cooked at 125 ° C. under reduced pressure of 3 hPa (550 mmHg), and then solidified. It was crushed to a diameter of about 3 mm and put into a rotating body having a mesh that had been preheated to a temperature of about 130 ° C. to make a filamentous cotton candy at a rotation speed of 1000 rpm. About 1 cm of a piece of cotton candy about 3 cm in diameter
Rounded to a diameter. It was left under 40% humidity. The state was almost maintained even after the lapse of 3 months. The mouthfeel was almost the same as the original. Also, the fragrance retained that of candy.
【００１３】（実施例２）還元水飴：５８．５％、水
飴：３８．５％、水分：２％、緑茶ペースト：０．５
％、エキス類（緑茶・ハーブ）：０．３％、香料：０．
２％からなる飴原料を実施例１と同様にして緑茶の香り
のする口どけの良い綿菓子をつくることができた。(Example 2) Reduced starch syrup: 58.5%, starch syrup: 38.5%, water content: 2%, green tea paste: 0.5
%, Extracts (green tea / herb): 0.3%, fragrance: 0.
A candy raw material consisting of 2% was obtained in the same manner as in Example 1 to produce a cotton candy with a mellow taste and a scent of green tea.
【００１４】（実施例３）パラチニット：９７％、水
分：１．５％、酸味料：１．３％、香料：０．２％から
なる非砂糖原料を用いて条件：８６６ｈＰａ（６５０ｍ
ｍＨｇ）、１４５℃で炊きあげ、その後固体化した。そ
れを粉砕して温度１５０℃のメッシュを有する回転体に
投入し、回転速度２０００ｒｐｍで糸状綿菓子にした。
実施例１と同様に約１／３程度に丸めて新規な綿菓子と
した。砂糖綿菓子とは全く違う食感の綿菓子がほぼその
ままの形態で長期間保持できた。(Example 3) Condition: 866 hPa (650 m) using a non-sugar raw material consisting of palatinit: 97%, water: 1.5%, acidulant: 1.3%, flavor: 0.2%
mHg), cooked at 145 ° C. and then solidified. It was crushed and put into a rotating body having a mesh at a temperature of 150 ° C. to make a filamentous cotton candy at a rotation speed of 2000 rpm.
Similar to Example 1, it was rolled into about 1/3 to make a new cotton candy. A cotton candy with a texture completely different from that of sugar cotton candy could be retained for a long time in almost its original form.
【００１５】（実施例４）実施例３で作った丸めた綿菓
子に、砂糖：４７．７％、カカオマス：４０．３％、植
物性油脂：１２．０％、乳化剤：０．１％、香料：０．
１％からなるチョコレートをチョコ掛けした。チョコレ
ートがおいしいふわふわした食感の新規な綿菓子をつく
ることかできた。(Example 4) On the rolled cotton candy produced in Example 3, sugar: 47.7%, cacao mass: 40.3%, vegetable oil / fat: 12.0%, emulsifier: 0.1%, Fragrance: 0.
Chocolate made of 1% was covered with chocolate. I was able to make a new cotton candy with a chocolate fluffy texture.
【００１６】（実施例５）実施例３において、パラチニ
ット単独に変えてその半分をマルチトールで置き換えて
実施例３と同様な条件で綿菓子をつくった。その食感は
実施例３の場合よりもしっとりとした丸めた綿菓子とな
った。得られた綿菓子を実施例３と同様にチョコ掛けし
たところ、極めておいしいチョコ綿菓子となった。長期
にわたり放置しても、ほぼその外形を保持していた。Example 5 A cotton candy was prepared under the same conditions as in Example 3, except that palatinit alone was replaced with maltitol in Example 3. The texture of the cotton candy was moistened and rolled as compared with the case of Example 3. When the obtained cotton candy was chocolate-coated in the same manner as in Example 3, it became an extremely delicious chocolate candy. Even if left unattended for a long period of time, it kept almost its outer shape.
【００１７】[0017]
【発明の効果】以上の説明から明らかなように、本発明
は、湿度放置下でもその形態が殆ど変わらない新規な綿
菓子を提供するものである。As is apparent from the above description, the present invention provides a novel cotton candy whose form hardly changes even when it is allowed to stand in humidity.
───────────────────────────────────────────────────── フロントページの続き (56)参考文献 特開 平２−174638（ＪＰ，Ａ) 実開 昭55−110090（ＪＰ，Ｕ) 実開 昭63−119377（ＪＰ，Ｕ) 米国特許5705183（ＵＳ，Ａ) (58)調査した分野(Int.Cl.7，ＤＢ名) A23G 1/00 - 9/30 ＪＩＣＳＴファイル（ＪＯＩＳ) ＷＰＩ（ＤＩＡＬＯＧ) 食品関連文献情報（食ネット) ＦＯＯＤＬＩＮＥ（ＤＩＡＬＯＧ) Ｆｏｏｄｓ Ａｄｌｉｂｒａ（ＤＩＡＬ ＯＧ) Ｆｏｏｄ Ｓｃｉ．＆Ｔｅｃｈ．Ａｂｓ （ＤＩＡＬＯＧ)─────────────────────────────────────────────────── --Continued from the front page (56) Reference JP-A-2-174638 (JP, A) Actually opened 55-110090 (JP, U) Actually opened 63-119377 (JP, U) US Patent 5705183 (US , A) (58) Fields surveyed (Int.Cl. 7 , DB name) A23G 1/00-9/30 JISST file (JOIS) WPI (DIALOG) Food-related literature information (food net) FOODLINE (DIALOG) Foods Adlibra (DIAL OG) Food Sci. & Tech. Abs (DIALOG)
Claims (4)
状に成型してなるいわゆる綿菓子において、該原料が水
分３．５％以下の飴であり、糸状にした後湿度４０％以
上の環境下で最初の嵩の１／２以下に小さくしておくこ
とを特徴とする綿菓子。1. A so-called cotton candy, which is produced by heating and melting a sugar raw material and molding it into a thread by centrifugal force, wherein the raw material is a candy having a water content of 3.5% or less, and an environment having a humidity of 40% or more after being formed into a thread. Cotton candy characterized by keeping the size below 1/2 of the original bulk.
１記載の綿菓子。2. The cotton candy according to claim 1, wherein the main component of the candy is sugar other than sugar.
ト、ラクチトール、マルチトール、キシリトール、エリ
スリトール、ポリデキストロース、トレハロース、還元
澱粉糖化物から選ばれた１種以上の糖である請求項１又
は２記載の綿菓子。3. The candy according to claim 1, wherein the main component of the candy is one or more sugars selected from sorbitol, palatinit, lactitol, maltitol, xylitol, erythritol, polydextrose, trehalose, and reduced starch saccharified products. cotton candy.
質の菓子成分を外皮に有する請求項１又は２又は３記載
の綿菓子。4. The cotton candy according to claim 1 or 2 or 3, which has a confectionery component different from candy, which consists of oils and fats, sugars and emulsifiers, on the outer skin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000155700A JP3399446B2 (en) | 2000-05-26 | 2000-05-26 | cotton candy |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP2000155700A JP3399446B2 (en) | 2000-05-26 | 2000-05-26 | cotton candy |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| JP2001333696A JP2001333696A (en) | 2001-12-04 |
| JP3399446B2 true JP3399446B2 (en) | 2003-04-21 |
Family
ID=18660596
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP2000155700A Expired - Fee Related JP3399446B2 (en) | 2000-05-26 | 2000-05-26 | cotton candy |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JP3399446B2 (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101254770B1 (en) | 2011-02-21 | 2013-04-15 | 이복랑 | Method of manuufacturing Cotton sugar for iced coffee and iced drinks and Cotton sugar for iced coffee and iced drinks manufactured by the same |
| KR101809197B1 (en) * | 2016-05-03 | 2017-12-14 | 이명화 | A process for preparing globular cotton candy and its manufacturing equipment |
| WO2024136327A1 (en) * | 2022-12-22 | 2024-06-27 | 씨제이제일제당 (주) | Composition for preparing cotton candy and method for preparing cotton candy using same |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| ITMI20131887A1 (en) | 2013-11-14 | 2015-05-15 | Michele Agola | PROCEDURE FOR THE REALIZATION OF CHOCOLATES AND THE LIKE |
| CN105146015A (en) * | 2015-07-18 | 2015-12-16 | 常州大学 | Preparation method of ready-to-eat instant xylitol |
| CN108094648B (en) * | 2017-12-14 | 2021-04-06 | 内蒙古蒙牛乳业（集团）股份有限公司 | Cotton candy, preparation method thereof and frozen beverage containing cotton candy |
| KR102260058B1 (en) * | 2020-11-17 | 2021-06-03 | 지윤근 | Manufacturing method of dalgona sugar for cotton candy and cotton candy made from dalgona sugar by the method of manufacture |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5705183A (en) | 1994-11-16 | 1998-01-06 | Phillips Company | Cotton candy coated medication and a method for making and administering the same |
-
2000
- 2000-05-26 JP JP2000155700A patent/JP3399446B2/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5705183A (en) | 1994-11-16 | 1998-01-06 | Phillips Company | Cotton candy coated medication and a method for making and administering the same |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101254770B1 (en) | 2011-02-21 | 2013-04-15 | 이복랑 | Method of manuufacturing Cotton sugar for iced coffee and iced drinks and Cotton sugar for iced coffee and iced drinks manufactured by the same |
| KR101809197B1 (en) * | 2016-05-03 | 2017-12-14 | 이명화 | A process for preparing globular cotton candy and its manufacturing equipment |
| WO2024136327A1 (en) * | 2022-12-22 | 2024-06-27 | 씨제이제일제당 (주) | Composition for preparing cotton candy and method for preparing cotton candy using same |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2001333696A (en) | 2001-12-04 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US6773744B1 (en) | Confectionary products, low fat chocolate and chocolate-like products and methods for making them | |
| KR100310319B1 (en) | Air-Containing Grainy Confectionery Products and Manufacturing Method | |
| US5348758A (en) | Controlled melting point matrix formed with admixtures of a shearform matrix material and an oleaginous material | |
| JP5757716B2 (en) | Chocolate production method | |
| JP7623941B2 (en) | Amorphous particles for reducing sugar in foods | |
| JP2575325B2 (en) | candy | |
| WO1986000787A1 (en) | Stabilized fat-containing systems and methods of producing same | |
| JP3399446B2 (en) | cotton candy | |
| CN110876421A (en) | Novel candy with improved crispness | |
| CN102695425A (en) | Hard and crunchy confectionary coating | |
| JP2986379B2 (en) | Soft candy and its manufacturing method | |
| CN106659186B (en) | Novel compositions for confectionery products | |
| CN105188393B (en) | Chewable confectionery products | |
| JPS6036255B2 (en) | frozen chocolate | |
| US20040131752A1 (en) | Melt-resistant fudge article and methods of using same | |
| JP5311561B2 (en) | Heat resistant chocolate | |
| WO2013099810A1 (en) | Method for producing heat tolerant chocolates | |
| JP4285413B2 (en) | Gummy candy | |
| JP4023958B2 (en) | Candy and its manufacturing method | |
| JP2009232795A (en) | Chocolate-like food | |
| JPS6013656B2 (en) | ice cream | |
| TWI755385B (en) | Method of making cakes | |
| JPH0378974B2 (en) | ||
| JP2014147299A (en) | Center filled hard candy | |
| CN108835343A (en) | A kind of Chinese yam nougat and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| R250 | Receipt of annual fees |
Free format text: JAPANESE INTERMEDIATE CODE: R250 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100221 Year of fee payment: 7 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100221 Year of fee payment: 7 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20100221 Year of fee payment: 7 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110221 Year of fee payment: 8 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20110221 Year of fee payment: 8 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120221 Year of fee payment: 9 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20120221 Year of fee payment: 9 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130221 Year of fee payment: 10 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20130221 Year of fee payment: 10 |
|
| FPAY | Renewal fee payment (event date is renewal date of database) |
Free format text: PAYMENT UNTIL: 20140221 Year of fee payment: 11 |
|
| LAPS | Cancellation because of no payment of annual fees |