KR102260058B1 - Manufacturing method of dalgona sugar for cotton candy and cotton candy made from dalgona sugar by the method of manufacture - Google Patents

Abstract

The present invention relates to a method of preparing dalgona sugar for cotton candy and cotton candy prepared by using dalgona sugar prepared thereby. More specifically, the method of preparing dalgona sugar for cotton candy comprises: a dalgona preparing step of preparing dalgona by mixing sugar, starch syrup, and sodium bicarbonate; a cooling and grinding step of cooling and grinding dalgona prepared through the dalgona preparing step; and a sugar mixture mixing step of mixing a sugar mixture with the mixture ground through the cooling and grinding step. The dalgona sugar and cotton candy prepared by the above-mentioned processes have excellent preferences and colors as well as a large amount of various nutrients, thereby enhancing the health of a person who eats the same.

Description

Manufacturing method of dalgona sugar for cotton candy and cotton candy manufactured with dalgona sugar manufactured by the manufacturing method

The present invention relates to a method for producing dalgona sugar for cotton candy and to cotton candy made from dalgona sugar produced by the method, and more particularly, to a method for producing dalgona sugar for cotton candy, and more particularly, to a method of producing dalgona sugar for cotton candy, and more particularly, it exhibits excellent taste and various colors, as well as various nutrients. The present invention relates to a method for producing dalgona sugar for cotton candy, which has an effect of improving the health of the eater, and to a cotton candy made from dalgona sugar produced by the production method.

In cotton candy, sugar particles are melted at high temperature to prepare a sugar solution, and centrifugal force or air pressure is used to extrude the sugar solution with a fine nozzle, which is cooled in the air and the sugar solution crystallizes white, forming a fibrous structure like cotton. It refers to sweets made by winding these sugar cotton balls in a sterilizer, etc. to form a cloud.

These cotton candy is a favorite food loved by all men and women of all ages due to its sweet and soft taste and unique texture like cotton. Conventionally, cotton candy has a problem in that it causes adverse health effects when the eater consumes a large amount of sugar because the main ingredient is sugar. .

In addition, due to the recent improvement in consumers' desire for health, there is a problem in that they are reluctant to consume colored cotton candy containing chemical dyes.

On the other hand, dalgona is a traditional snack in Korea, and it is known as an instant snack made by adding a small amount of edible soda after melting sugar. The conventional method for preparing such dalgona is to first heat a ladle for preparing dalgona over low heat. Then, put sugar in a heated ladle, stir with chopsticks, etc. to dissolve the sugar, then add a small amount of edible soda to the melted sugar solution and mix until the sugar solution in which edible soda is added swells. When the dalgona prepared by the above method is poured onto a plate and pressed flat with a pressing plate, a plate-shaped dalgona is formed, and by pressing the shape plate on the plate-shaped dalgona, it is possible to manufacture a dalgona having a specific shape.

Recently, dalgona coffee, which is applied to coffee, etc., and improved in commercial properties, has become popular, but cotton candy in which commercial properties are improved by applying dalgona has not been manufactured.

Korean Patent Publication No. 10-2011-0025517 (2011.03.10) Korean Patent Publication No. 10-2003-0012209 (2003.02.12)

An object of the present invention is to provide a method for producing dalgona sugar for cotton candy, which not only exhibits excellent taste and various colors, but also contains various nutritional ingredients and thus improves the health of the eater, and dalgona sugar produced by the method. It is to provide manufactured cotton candy.

An object of the present invention is a dalgona manufacturing step of preparing dalgona by mixing sugar, starch syrup and sodium hydrogen carbonate, a cooling grinding step of cooling and pulverizing the dalgona prepared through the dalgona manufacturing step, and a mixture pulverized through the cooling grinding step It is achieved by providing a method for producing dalgona sugar for cotton candy, characterized in that it consists of a sugar mixture mixing step of mixing the sugar mixture with

According to a preferred feature of the present invention, the dalgona manufacturing step is made by mixing 100 parts by weight of sugar, 5 to 20 parts by weight of starch syrup, and 1 to 5 parts by weight of sodium hydrogen carbonate.

According to a more preferred feature of the present invention, the cooling and crushing step is performed by cooling the dalgona prepared through the dalgona production step to room temperature, and then pulverizing it to a particle size of 0.1 to 1 millimeter.

According to a more preferred feature of the present invention, the sugar mixture mixing step is made by mixing 50 to 150 parts by weight of the sugar mixture with 100 parts by weight of the mixture pulverized through the cooling and grinding step.

According to an even more preferred feature of the present invention, the sugar mixture is made by mixing 20 to 30 parts by weight of a natural sweetener in 100 parts by weight of sugar, and the natural sweetener is brown sugar, oligosaccharide, xylose, fructose, stevia, xylitol, erythritol. and at least one selected from the group consisting of allurose.

According to an even more preferred feature of the present invention, the sugar mixture further contains 3 to 5 parts by weight of a natural pigment relative to 100 parts by weight of the sugar, and the natural pigment is one selected from the group consisting of mulberry, omija, turmeric, tangerine peel and pine needles. It is assumed that the above is manufactured by ultrasonic extraction.

According to an even more preferred feature of the present invention, the natural pigment is mixed with 100 parts by weight of one or more natural raw materials selected from the group consisting of mulberry, omija, turmeric, tangerine peel, and pine needles, and 500 to 1000 parts by weight of purified water at 36 to 55°C. It is assumed to be manufactured by irradiating ultrasonic waves of 30 to 50 kHz at a temperature for 30 to 60 minutes.

In addition, the object of the present invention can also be achieved by providing dalgona cotton candy, which is characterized in that it is prepared from dalgona sugar prepared by the above production method.

The method for producing dalgona sugar for cotton candy according to the present invention, and the cotton candy made from dalgona sugar produced by the production method not only exhibits excellent taste and various colors, but also contains various nutrients to improve the health of eaters. It exhibits an excellent effect, providing a cotton candy that shows the effect.

1 is a flowchart showing a method for producing dalgona sugar for cotton candy according to the present invention.
2 to 4 are photographs showing cotton candy prepared with dalgona sugar prepared in Example 1 of the present invention by taking pictures.

Hereinafter, a preferred embodiment of the present invention and the physical properties of each component will be described in detail, which is intended to explain in detail enough that a person of ordinary skill in the art to which the present invention pertains can easily carry out the invention, This does not mean that the technical spirit and scope of the present invention is limited.

The method for producing dalgona sugar for cotton candy according to the present invention is a dalgona manufacturing step (S101) of preparing dalgona by mixing sugar, starch syrup and sodium hydrogen carbonate, cooling and pulverizing the dalgona produced through the dalgona manufacturing step (S101). It consists of a sugar mixture mixing step (S105) of mixing a sugar mixture with the mixture pulverized through the cooling grinding step (S103) and the cooling grinding step (S103).

The dalgona manufacturing step (S101) is a step of preparing dalgona by mixing sugar, starch syrup and sodium hydrogen carbonate, and is made by mixing 100 parts by weight of sugar, 5 to 20 parts by weight of starch syrup, and 1 to 5 parts by weight of sodium hydrogen carbonate, It is made by mixing 1 to 5 parts by weight of sodium bicarbonate in a state in which sugar is melted by heating a mixture prepared by mixing 5 to 20 parts by weight of starch syrup with 100 parts by weight of sugar.

In general, dalgona is prepared by mixing only sugar and sodium bicarbonate. In the present invention, since dalgona is prepared by mixing sugar and starch syrup, it is possible not only to consume the nutrients contained in starch syrup, but also to make the surface of dalgona glossy. This improvement can improve the appearance quality.

The cooling and crushing step (S103) is a step of cooling and pulverizing the dalgona prepared through the dalgona manufacturing step (S101). After the dalgona prepared through the dalgona manufacturing step (S101) is cooled to room temperature and hardened, the hardened dalgona is pulverized with a pulverizer to have a particle size of 0.1 to 1 millimeter.

Dalgona, which is pulverized after cooling as described above and exhibits a particle size of 0.1 to 1 millimeter, is similar to the particle size of the sugar mixture mixed in the sugar mixture mixing step (S105) and exhibits excellent miscibility with the sugar mixture. Can provide quality dalgona sugar for cotton candy.

If the particle size of the dalgona crushed in the cooling grinding step (S103) is less than 0.1 millimeters, it is easily scattered and the workability is reduced, and the particle size of the dalgona crushed in the cooling crushing step (S103) exceeds 1 millimeter, Mixability with the sugar mixture mixed in the sugar mixture mixing step (S105) is lowered, so that it is impossible to provide dalgona sugar for cotton candy of homogeneous quality.

The sugar mixture mixing step (S105) is a step of mixing a sugar mixture with the mixture pulverized through the cooling grinding step (S103), and 50 to 100 parts by weight of the mixture pulverized through the cooling grinding step (S103) 150 parts by weight are mixed and stirred for 5 to 10 minutes at a speed of 100 to 200 rpm using a stirrer.

Dalgona sugar for cotton candy, which is made by mixing 50 to 150 parts by weight of a sugar mixture to 100 parts by weight of the mixture pulverized through the cooling and grinding step (S103) as described above, is made into cotton candy through a conventional cotton candy making machine. Taste and flavor of dalgona It is possible to provide cotton candy with improved marketability.

At this time, the sugar mixture is made by mixing 20 to 30 parts by weight of a natural sweetener in 100 parts by weight of sugar, and the natural sweetener is selected from the group consisting of brown sugar, oligosaccharide, xylose, fructose, stevia, xylitol, erythritol and allulose. As described above, the Sungtang mixture prepared by mixing 100 parts by weight of sugar with a natural sweetener consisting of the above ingredients has excellent sweetness and contains a natural sweetener, which is beneficial to the human body.

Specifically, the brown sugar is white sugar added with raw sugar or brown sugar, and the sugar content is lower than that of white sugar, which is beneficial to the human body, and the oligosaccharide is isomaltooligosaccharide or fructooligosaccharide. It has a high content and has a strong sweet taste.

In addition, the xylose is a component extracted from birch trees or cornstalks, and exhibits an effect of lowering the absorption rate of sugar components into the body compared to white sugar. indicates the glycemic index.

In addition, the stevia is sweetened with glycosides extracted from the leaves, and can be about 300 times sweeter than white sugar, and has almost no calories, so it exhibits an effect that does not affect blood sugar, and the xylitol is extracted from birch. As an ingredient, it plays a role in improving dental health while showing excellent sweetness.

In addition, the erythritol is produced by fermenting glucose extracted from corn, and although it is less sweet than white sugar, it has a lower glycemic index and thus has beneficial effects on the human body. It also shows efficacy in weight loss.

In addition, the sugar mixture may further contain 3 to 5 parts by weight of a natural pigment relative to 100 parts by weight of the sugar.

The natural pigment is prepared by ultrasonically extracting one or more selected from the group consisting of mulberry, omija, turmeric, tangerine peel and pine needles, and more specifically, 100 or more natural raw materials selected from the group consisting of mulberry, omija, turmeric, tangerine peel and pine needles. It is prepared by mixing 500 to 1000 parts by weight of purified water and irradiating ultrasonic waves of 30 to 50 kHz at a temperature of 36 to 55 ° C for 30 to 60 minutes. Not only can it impart color, but it can also provide cotton candy that enhances the dryness of the eater.

At this time, if the extraction temperature is less than 36 ℃ in the process of producing the natural pigment, it is not possible to obtain an extraction yield of a certain amount or more, and when the extraction temperature exceeds 55 ℃, the destruction or loss of useful components in the natural pigment may occur.

In addition, if the irradiation time of the ultrasonic wave is less than 30 minutes, the extract showing the target chromaticity cannot be provided, and if the irradiation time of the ultrasonic wave exceeds 60 minutes, the chromaticity improvement effect according to the increase in the ultrasonic treatment time is insignificant.

The mulberry exhibits a purple color and is a plant of the Rosaceae Morus family, and is referred to as heartburn, loss, nausea, and black heart in oriental medicine. It is a promising variety for various processed foods due to its high yield and high sugar content. It can be cultivated nationwide and has strong growth potential. In particular, anthocyanin, a pigment contained in mulberry, is a flavonoid pigment widely distributed in nature and is known to have antioxidant and anti-inflammatory activity.

In addition, Schisandra chinensis is a medicinal herb dried fruit of Schisandra chinensis, and in Donguibogam, 'Schisandra chinensis protects the lungs and kidneys, and relieves fatigue, thirst, burns, and relieves'. The main pharmacological components of omija are lignin compounds such as sijandrine and gomisin, which are effective in nourishing and tonic, promoting brain rotation, strengthening central nerve function, improving blood circulation, treating chronic hepatitis, enhancing energy, relieving cough, dysentery, It is known to be effective against diarrhea.

In addition, the turmeric is yellow, and is a perennial plant classified in the genus Curcuma of the ginger family (Zingiberaceae) and is native to India and is cultivated in tropical Asia, China, Japan, and the like. Other names for turmeric include turmeric (鬱金), turmeric (深黃), plating (都金), silver gold (乙金), geolgeum (乞金), jade gold (玉金), and wanggeum (王金). As for the use of turmeric, there have been known examples of using rhizomes as food, herbal medicines, spices, etc., and in particular, as a raw material for curry, it is known as a yellowish component of curry. The main components of turmeric are curcuminoid pigments such as curcumin, demethoxycurcumin, and bisdemethoxycurcumin, and ar-turmerone, curlone, α-turmerone, It is a volatile essential oil component such as zingiberene and starch. Among them, curcumin, which is the main component of turmeric yellow, is a physiologically active substance and has been continuously found to have anticancer effects, Alzheimer's disease treatment effects, antioxidant properties, anti-inflammatory properties, and inhibition of liver disorders.

In addition, the tangerine peel is orange, and the mature peel of Citrus unshiu Marcorvich or other flora and fauna (Rustaceae Rutaceae) is used, and it is widely used for dyspepsia because it exhibits gastrointestinal gout.

In addition, the pine leaf is green, and is a perennial of an evergreen tree belonging to the family Pineaceae, as the leaves of Manchurian Gomsol, pine, and related plants, and the leaves contain essential oils such as α-pinene, β-pinene, camphene, and flavonoid resins. It is known to contain sugars, carotene, and vitamin C.

Dalgona sugar for cotton candy manufactured through the above process can be manufactured into cotton candy through a conventional cotton candy machine, preferably using the "automatic packaging type cotton candy manufacturing apparatus" described in Korean Patent Registration No. 10-1790899, etc. It is preferably made of packaged cotton candy.

Hereinafter, the method for preparing dalgona sugar for cotton candy according to the present invention and the physical properties of the dalgona cotton candy prepared through the manufacturing method will be described with reference to examples.

<Preparation Example 1> Preparation of dalgona

After preparing a mixture by mixing 10 parts by weight of starch syrup with 100 parts by weight of sugar, heating the mixture to mix 3 parts by weight of sodium bicarbonate in a melted state, and stirring at 100 rpm for 1 minute to prepare dalgona It was cooled to room temperature and pulverized with a pulverizer to prepare dalgona having a particle size of 0.5 millimeters.

<Preparation Example 2> Preparation of sugar mixture

A sugar mixture was prepared by mixing 25 parts by weight of brown sugar with 100 parts by weight of sugar.

<Preparation Example 3> Preparation of sugar mixture

A sugar mixture was prepared by mixing 25 parts by weight of oligosaccharide with 100 parts by weight of sugar.

<Preparation Example 4> Preparation of sugar mixture

A sugar mixture was prepared by mixing 25 parts by weight of xylose with 100 parts by weight of sugar.

<Preparation Example 5> Preparation of sugar mixture

A sugar mixture was prepared by mixing 25 parts by weight of fructose in 100 parts by weight of sugar.

<Preparation Example 6> Preparation of sugar mixture

A sugar mixture was prepared by mixing 25 parts by weight of stevia to 100 parts by weight of sugar.

<Preparation Example 7> Preparation of sugar mixture

A sugar mixture was prepared by mixing 25 parts by weight of xylitol with 100 parts by weight of sugar.

<Preparation Example 8> Preparation of sugar mixture

A sugar mixture was prepared by mixing 25 parts by weight of erythritol with 100 parts by weight of sugar.

<Preparation Example 9> Preparation of sugar mixture

A sugar mixture was prepared by mixing 25 parts by weight of allulose with 100 parts by weight of sugar.

<Example 1> Preparation of dalgona sugar for cotton candy

100 parts by weight of the sugar mixture prepared in Preparation Example 2 was mixed with 100 parts by weight of the dalgona prepared in Preparation Example 1, and stirred at a speed of 150 rpm for 3 minutes to prepare dalgona sugar for cotton candy.

<Example 2> Preparation of dalgona sugar for cotton candy

The same procedure as in Example 1 was performed, except that the sugar mixture prepared in Preparation Example 3 was mixed to prepare dalgona sugar for cotton candy.

<Example 3> Preparation of dalgona sugar for cotton candy

The same procedure as in Example 1 was performed, except that the sugar mixture prepared in Preparation Example 4 was mixed to prepare dalgona sugar for cotton candy.

<Example 4> Preparation of dalgona sugar for cotton candy

The same procedure as in Example 1 was performed, except that the sugar mixture prepared in Preparation Example 5 was mixed to prepare dalgona sugar for cotton candy.

<Example 5> Preparation of dalgona sugar for cotton candy

The same procedure as in Example 1 was performed, except that the sugar mixture prepared in Preparation Example 6 was mixed to prepare dalgona sugar for cotton candy.

<Example 6> Preparation of dalgona sugar for cotton candy

The same procedure as in Example 1 was performed, except that the sugar mixture prepared in Preparation Example 7 was mixed to prepare dalgona sugar for cotton candy.

<Example 7> Preparation of dalgona sugar for cotton candy

The same procedure as in Example 1 was performed, except that the sugar mixture prepared in Preparation Example 8 was mixed to prepare dalgona sugar for cotton candy.

<Example 8> Preparation of dalgona sugar for cotton candy

The same procedure as in Example 1 was performed, except that the sugar mixture prepared in Preparation Example 9 was mixed to prepare dalgona sugar for cotton candy.

<Comparative Example 1>

white sugar.

After preparing cotton candy with the dalgona sugar for cotton candy prepared in Examples 1 to 8 and the white sugar of Comparative Example 1, the physical properties of the prepared cotton candy were measured and shown in Table 1 below.

{However, for the production of cotton candy, the "automatic packaging type cotton candy manufacturing apparatus" described in Korean Patent Registration No. 10-1790899 was used, and the physical properties of cotton candy were expressed in taste, aroma and texture, and 50 test subjects were Therefore, after measuring by the 5-point scale method, the method expressed as an average value was used.

5 points: very good, 4 points: excellent, 3 points: average, 2 points: poor, 1 point: very poor}

<Table 1>

As shown in Table 1, the cotton candy prepared with dalgona sugar prepared in Examples 1 to 8 of the present invention exhibits a similar texture compared to the cotton candy prepared with white sugar of Comparative Example 1, while taste and flavor are significantly improved. Able to know.

Therefore, the method for producing dalgona sugar for cotton candy according to the present invention, and the cotton candy made from dalgona sugar prepared by the method, not only show excellent taste and various colors, but also contain various nutrients to improve the health of the eater. Offer cotton candy to enhance.

S101; dalgona manufacturing stage
S103; cooling grinding step
S105 ; sugar mixture mixing step

Claims (8)

A dalgona manufacturing step of mixing sugar, starch syrup and sodium hydrogen carbonate to prepare dalgona;
Cooling grinding step of cooling and pulverizing the dalgona prepared through the dalgona manufacturing step; and
A sugar mixture mixing step of mixing a sugar mixture with the mixture pulverized through the cooling grinding step; consists of,
The sugar mixture mixing step is made by mixing 50 to 150 parts by weight of the sugar mixture with 100 parts by weight of the mixture pulverized through the cooling grinding step,
The sugar mixture is made by mixing 20 to 30 parts by weight of a natural sweetener in 100 parts by weight of sugar,
The natural sweetener consists of at least one selected from the group consisting of oligosaccharides, fructose crystals, stevia and allulose,
The sugar mixture further contains 3 to 5 parts by weight of a natural pigment compared to 100 parts by weight of the sugar,
The natural dye is a method for producing dalgona sugar for cotton candy, characterized in that it is prepared by ultrasonically extracting at least one selected from the group consisting of mulberry, omija, turmeric, tangerine peel and pine needles.
The method according to claim 1,
The dalgona manufacturing step is a method for producing dalgona sugar for cotton candy, characterized in that it is made by mixing 100 parts by weight of sugar, 5 to 20 parts by weight of starch syrup, and 1 to 5 parts by weight of sodium hydrogen carbonate.
The method according to claim 1,
The cooling and crushing step is a method for producing dalgona sugar for cotton candy, characterized in that after cooling the dalgona prepared through the dalgona production step to room temperature, and then pulverizing it to a particle size of 0.1 to 1 millimeter.
delete delete delete The method according to claim 1,
The natural pigment is mixed with 500 to 1000 parts by weight of purified water in 100 parts by weight of one or more natural raw materials selected from the group consisting of mulberry, omija, turmeric, tangerine peel and pine needles, and ultrasonic waves of 30 to 50 kHz at a temperature of 36 to 55 ° C. A method for producing dalgona sugar for cotton candy, characterized in that it is produced by irradiation for 60 minutes.
Dalgona cotton candy, characterized in that it is prepared with dalgona sugar prepared by the manufacturing method according to any one of claims 1 to 3 and 7.

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