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JP-2026075068-A - Cotton candy and method for manufacturing the same

JP2026075068AJP 2026075068 AJP2026075068 AJP 2026075068AJP-2026075068-A

Abstract

[Problem] To provide a novel cotton candy and a method for producing the same that can maintain its shape for a long period of time with simple modifications, and also exhibit a softer texture than conventional cotton candy. [Solution] Using a conventional cotton candy manufacturing apparatus, a mixture of sugars and fats is used as the cotton candy material. This results in a novel cotton candy having a continuous thread-like or fibrous body 20 made of sugars, with a coating layer 30 made of fats on its surface. This cotton candy exhibits longer shape retention than conventional cotton candy and also has a softer texture than conventional cotton candy. [Selection Diagram] Figure 2

Inventors

  • 黒滝 将実

Assignees

  • 合同会社Chronico

Dates

Publication Date
20260507
Application Date
20251014
Priority Date
20241021

Claims (9)

  1. Cotton candy characterized by having a coating layer made of oils and fats on the surface of a continuous, thread-like or fibrous body made of sugars.
  2. The cotton candy according to claim 1, characterized in that the sugars are granulated sugar.
  3. The cotton candy according to claim 1 or 2, characterized in that the oils and fats are vegetable oils and fats.
  4. The cotton candy according to claim 3, characterized in that the vegetable oil is rice oil.
  5. A method for producing cotton candy consisting of thread-like or fibrous continuous material by putting cotton candy ingredients into a rotating pot, heating and melting them, and then using centrifugal force to eject the ingredients from pores formed in the rotating pot, A method for producing cotton candy, characterized in that a mixture of sugars and fats is used as the ingredients for the cotton candy.
  6. In the method for producing cotton candy according to claim 5, A method for producing cotton candy, characterized in that the cotton candy ingredients are a mixture of 100 parts by weight of sugars and oils in an amount of 0.1 to 10 parts by weight.
  7. The method for producing cotton candy according to claim 5 or 6, characterized in that the sugars are granulated sugar.
  8. The method for producing cotton candy according to claim 5 or 6, characterized in that the oils and fats are vegetable oils and fats.
  9. The cotton candy manufacturing method according to claim 8, characterized in that the vegetable oil is rice oil.

Description

This invention relates to cotton candy and a method for producing the same. Cotton candy, popular with both children and adults, is generally made using a cotton candy manufacturing device with the structure shown in Figure 1. This device consists of a tub-shaped container 10 with a cylindrical metal rotating kettle 11 at its center, a motor 12 that rotates the kettle 11 at high speed, and a heater 13 that heats it. Then, while the rotating kettle 11 is heated to approximately 200°C by the heater 13 and rotated at high speed by the motor 12, granular granulated sugar, which is the raw material, is added to it. The added granulated sugar melts and liquefies in the rotating kettle 11, and is continuously ejected into the container 10 through numerous fine holes 14 formed in the rotating kettle 11 by centrifugal force. The ejected granulated sugar cools immediately upon contact with the air in the container 10, solidifying into thread-like or fibrous forms and continuously accumulating in the container 10. By sequentially wrapping this around a rod, cotton candy with a nearly spherical shape can be obtained. Cotton candy made in this way, because it uses granulated sugar as its main ingredient, tends to be white or brownish in color, and its taste and aroma are often monotonous. Therefore, as shown in Patent Documents 1 to 3 below, for example, synthetic colorings and flavorings have been added to the granulated sugar, and further flavorings such as fruit juice, milk, cocoa, and chocolate have been added to vary the color and flavor. Furthermore, since conventional cotton candy shrinks and becomes smaller over time due to its interaction with moisture in the air, ideas have been proposed to maintain its shape for extended periods by immediately sealing it in a plastic bag after production, or by employing techniques such as those shown in Patent Documents 4 and 5 below. Japanese Utility Model Publication No. 51-110292Japanese Unexamined Patent Publication No. 111635/1986Japanese Unexamined Patent Publication No. 2-174638Japanese Patent Publication No. 2001-333696Japanese Patent Publication No. 2003-339321 This is an explanatory diagram showing a basic configuration example of a conventional cotton candy making machine.This is a partially enlarged view showing the structure of the cotton candy 100 according to the present invention.This is a photographic diagram showing the shape retention (immediately after manufacturing) of the cotton candy 100 according to the present invention.This is a photographic diagram showing the shape retention (30 minutes after production) of the cotton candy 100 according to the present invention.This is a photographic diagram showing the shape retention (60 minutes after production) of the cotton candy 100 according to the present invention.This is a photographic diagram showing the shape retention (120 minutes after production) of the cotton candy 100 according to the present invention.This is a photographic diagram showing the shape retention (180 minutes after production) of the cotton candy 100 according to the present invention.This graph shows the relationship between the amount of oils and fats used and the ability to maintain the shape of the food.This graph shows the relationship between the amount of oils and fats used and the hardness of the material.This is a table showing the physical properties of the present invention and conventional products.This is a typical chart obtained from TPA measurement.This is a table showing the evaluation items and results of the sensory evaluation test.This is a radar chart illustrating sensory evaluation.This is a table showing the evaluation comments from the six evaluators who conducted the sensory evaluation. The embodiments of the present invention will be described below. First, cotton candy was produced using a conventional cotton candy manufacturing apparatus as shown in Figure 1, and the shape retention of the finished cotton candy over time was evaluated. (Shape retention) Figures 3 to 7 compare the shape retention of cotton candy according to the present invention (product of the present invention) and conventional cotton candy (conventional product), as shown in Figure 2. Both types of cotton candy were produced using the same manufacturing apparatus as shown in Figure 1, under the same conditions except for the cotton candy ingredients, with a diameter of approximately 20 cm. They were then left in a room at room temperature of 25°C and humidity of 60%, and the changes in their shape over time were observed. In this case, the cotton candy 100 according to the present invention used 35 g of a mixture of 100 g of granulated sugar and 1.0 g of rice oil, while the conventional cotton candy used 35 g of the same granulated sugar alone. Figure 3 shows the state immediately after manufacturing, Figure 4 shows the state 30 minutes after manufacturing, Figure 5 shows the state 60 minutes after manufacturing, Figure 6 shows the stat