KR20030012209A - Manufacturing process and device for supun suger - Google Patents

Manufacturing process and device for supun suger Download PDF

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Publication number
KR20030012209A
KR20030012209A KR1020010046146A KR20010046146A KR20030012209A KR 20030012209 A KR20030012209 A KR 20030012209A KR 1020010046146 A KR1020010046146 A KR 1020010046146A KR 20010046146 A KR20010046146 A KR 20010046146A KR 20030012209 A KR20030012209 A KR 20030012209A
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South Korea
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cotton candy
sugar
hopper
weight
concentrate
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KR1020010046146A
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Korean (ko)
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김성종
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김성종
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Publication of KR20030012209A publication Critical patent/KR20030012209A/en

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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
    • A23G3/0051—Candy-pulling processes; processes for making cotton candy or candy floss
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
    • A23G3/02—Apparatus specially adapted for manufacture or treatment of sweetmeats or confectionery; Accessories therefor
    • A23G3/10—Candy-pulling machines ; Processes or apparatus for making cotton candy or candy floss

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Confectionery (AREA)

Abstract

PURPOSE: Provided is a process and an apparatus for a making a cotton candy by adding starch sugar and a small amount of water to granular sugar, concentrating and mixing them with a pigment, flavorings and acid, and then injecting the mixture, thereby producing a large amount of cotton candy within a short time. CONSTITUTION: A mixture of 30 to 50% by weight of starch sugar and 15 to 18% by weight of water is added to 5 to 70% by weight of sugar, heated at 135 to 155 deg.C and cooled to 115 to 130 deg. C. Thereafter, the concentrate is added with spices and injected. A hopper(5) for introducing the concentrate(6) is mounted at the upper part, and a body(1) equipped with an air pipe(2) at its center and an air inlet(4) at its lower part is formed at the lower part of the hopper. The hopper has a hollow part in which a rod heater(9) and a heat sensor(11) are installed and fluid paraffin is filled therein.

Description

솜사탕의 제조방법 및 그 제조장치{MANUFACTURING PROCESS AND DEVICE FOR SUPUN SUGER}MANUFACTURING PROCESS AND DEVICE FOR SUPUN SUGER}

본 발명은 각종 향신료가 첨가된 솜사탕을 제조하기 위한 솜사탕의 제조방법 및 그 제조장치에 관한 것으로서, 좀 더 구체적으로는 설탕에 물엿과 소량의 물을 혼합하여 135∼155℃의 온도까지 가열하여 농축시킨 농축액을 115∼130℃의 온도로 냉각시킨 후 농축액에 색소, 향료 및 산 등과 같은 향신료를 첨가하여 분사기로 농축액을 분사시킴으로써 솜사탕의 맛을 다양하게 함과 동시에 대량으로 생산할 수 있도록 한 것에 관한 것이다.The present invention relates to a method for producing cotton candy for manufacturing cotton candy with various spices added thereto, and more particularly, to a mixture of starch syrup and a small amount of water in sugar and heated to a temperature of 135 to 155 ° C. After cooling the concentrated solution to a temperature of 115 ~ 130 ℃ and added spices, such as pigments, flavors and acids to the concentrate by spraying the concentrate with an injector to vary the taste of cotton candy and to produce in large quantities .

일반적으로 설탕을 원료한 솜사탕은 달콤하면서도 부드러운 맛이 있어 남녀노소를 불문하고 맛있게 취식을 하고 있는데, 이와같은 솜사탕을 제조하기 위해 종래에는 원심분리기를 이용하였기 때문에 달콤한 맛 이외에는 다른맛이 나게 할 수 없었을 뿐만 아니라 솜사탕을 대량으로 제조할 수 없었다.In general, sugar-based cotton candy has a sweet and mellow taste, and it is deliciously eaten regardless of age, sex, or age. To manufacture such cotton candy, a centrifuge was used in the past, so it could not be tasted other than sweet taste. In addition, cotton candy could not be manufactured in large quantities.

즉, 종래의 솜사탕 제조장치는 솜사탕이 형성되는 회전통의 축에 모터를 연결 설치하고, 상기 회전통의 하부에 버너를 설치하여 회전통에 열을 가하면서 회전하도록 된 구조로 되어 있어 고속으로 회전하는 회전통에 입자형 설탕을 투여하면 솜사탕이 제조되었다.That is, the conventional cotton candy manufacturing apparatus is configured to connect the motor to the shaft of the rotating cylinder in which cotton candy is formed, and to install a burner in the lower portion of the rotating cylinder to rotate while applying heat to the rotating cylinder to rotate at high speed. Cotton candy was prepared by administering granulated sugar to a rotating barrel.

따라서 종래의 솜사탕 제조장치는 입자형 설탕만을 사용할 수 밖에 없었기 때문에 분말형태의 색소만을 첨가할 수 있었을 뿐 향료나 산등을 첨가할 수 없었다.Therefore, in the conventional cotton candy manufacturing apparatus can only use the powdered sugar, only the pigment in the form of powder can be added, but no fragrance or acid can be added.

이는 사과, 메론, 포도 등과 같은 각종 과일 맛이 나는 향료나 구연산등과 같이 신맛이 나는 산 등은 액상으로 되어 있었기 때문에 입자형 설탕에 향료나 산 등을 첨가하면 입자형 설탕이 용해되어 솜사탕을 제조할 수 없었으며, 원심분리기를 이용하였기 때문에 많은 양의 솜사탕을 단시간에 제조할 수 없었다.This is because various flavors of fruits such as apples, melons, grapes, etc., and acidic acids like citric acid were in liquid form. Therefore, when flavors or acids are added to granulated sugar, granulated sugar is dissolved to produce cotton candy. No cotton candy could be produced in a short time because of the use of a centrifuge.

따라서 본 발명은 상기와 같은 제반 문제점을 제거하기 위하여 창출된 것으로서 입자형 설탕을 액상으로 형성하여 가열한 후 이에 각종 향신료를 첨가하여 분사기로 분사시켜 솜사탕을 제조함으로써, 다양한 맛이 나는 솜사탕을 제조할 수 있는 솜사탕의 제조방법을 제공하는데 발명의 목적이 있는 것이다.Therefore, the present invention was created in order to eliminate the above problems as a granulated sugar in the liquid form and heated to form a variety of cotton candy by adding a variety of spices to the spraying by spraying, to produce a variety of cotton candy It is an object of the invention to provide a method for producing cotton candy that can be.

본 발명의 또 다른 목적은 액상의 설탕을 에어 분사장치로 분사시켜 솜사탕을 제조함으로써, 단시간에 대량의 솜사탕을 제조할 수 있는 솜사탕의 제조장치를 제공하는데 있다.Still another object of the present invention is to provide a cotton candy manufacturing apparatus capable of producing a large amount of cotton candy in a short time by producing a cotton candy by spraying a liquid sugar with an air injector.

상기 목적을 달성하기 위한 본 발명의 특징은 설탕에 물엿과 소량의 물을 혼합하여 액상의 혼합액을 형성하는 제 1 공정과;Features of the present invention for achieving the above object is a first step of forming a liquid mixture by mixing the starch syrup and a small amount of water in sugar;

상기 혼합액을 135∼155℃의 온도에 도달할때 까지 가열하여 농축하는 제2공정과;A second step of heating and concentrating the mixed solution until reaching a temperature of 135 to 155 占 폚;

상기 농축액을 115∼130℃의 온도로 냉각시킨 후 향신료를 첨가하여 혼합하는 제3공정과;A third step of cooling the concentrate to a temperature of 115 to 130 ° C. and then adding and mixing spices;

상기 향신료가 첨가된 농축액을 에어분사기로 분사시켜 솜사탕을 형성하는 제4공정으로 이루어진 것으로서, 이하 첨부된 도면에 의거하여 본 발명의 구성을 상세히 설명하면 다음과 같다.As the fourth step of forming the cotton candy by spraying the concentrated solution to which the spices are added to an air sprayer, the configuration of the present invention will now be described in detail with reference to the accompanying drawings.

도 1은 본 발명의 제조공정도.1 is a manufacturing process diagram of the present invention.

도 2는 본 발명의 분사장치를 나타낸 단면도.2 is a cross-sectional view showing the injector of the present invention.

※도면의 주요부분에 대한 부호의 설명※ Explanation of symbols for main parts of drawing

1 : 본체 2 : 공기관3 : 조절손잡이1 body 2 air tube 3 control knob

4 : 공기 유입구5 : 호퍼7 : 전기히터4: air inlet port 5: hopper 7: electric heater

8 : 열센서8: thermal sensor

도 1은 본 발명의 제조순서를 나타낸 제조공정도이고, 도 2는 본 발명의 분사장치를 나타낸 단면도이다.1 is a manufacturing process chart showing the manufacturing procedure of the present invention, Figure 2 is a cross-sectional view showing the injection device of the present invention.

도면에 도시된 바와같이 본 발명에 의한 솜사탕의 제조방법은 4공정으로 구별되는 것으로서 이를 제조공정에 따라 구체적으로 설명하면 다음과 같다.As shown in the drawings, the method for producing cotton candy according to the present invention is classified into four steps, which will be described in detail according to the manufacturing process as follows.

제 1 공정1st process

입자형 설탕 50∼70 중량%와 수분함유량이 17∼19%인 물엿을 30∼50 중량% 혼합한 후 상기 설탕과 물엿이 혼합된 혼합액 전체양에 15∼18 중량%의 물을 더 첨가하여 혼합액을 형성한다.50 to 70% by weight of granulated sugar and 30 to 50% by weight of starch syrup containing 17 to 19% of water are added, and then 15 to 18% by weight of water is further added to the total mixture of sugar and syrup. To form.

제 2 공정2nd process

상기 설탕, 물엿 및 물이 혼합된 혼합액을 135∼155℃의 온도에 도달할때 까지 열을 가하여 혼합액을 농축한다.The mixed liquid mixed with the sugar, starch syrup and water is heated to reach a temperature of 135-155 ° C. to concentrate the mixed liquid.

이때, 만일 가열 온도가 135℃이하가 되면 농축액의 점도가 낮아 에어 분사기로 농축액을 분사할때 솜사탕이 잘 형성되지 않고, 155℃이상이 되면 설탕성분이 타버리게 된다.At this time, if the heating temperature is 135 ° C or less, the viscosity of the concentrate is low, cotton candy is not well formed when spraying the concentrate with an air injector, the sugar component is burned when it is above 155 ° C.

제 3 공정3rd process

상기와 같이 농축된 농축액을 115℃∼130℃의 온도로 냉각시킨 후 사과, 메론, 포도 등과 같은 각종 과일맛이 나는 향료나 구연산 등과 같이 신맛이 나는 산 등을 선택적으로 소량 첨가하여 솜사탕에서 각종 과일이나 신맛 등이 나도록 한다.After cooling the concentrated solution as described above to 115 ℃ ~ 130 ℃ temperature, various fruit flavors such as apples, melons, grapes, etc., or selectively add a small amount of acidic acid, such as citric acid, various fruits in cotton candy Or sour taste.

이때 만일 농축액의 냉각온도가 115℃이하 일때에는 농축액의 분사시 재가열해야 하고, 130℃이상 일때에는 첨가되는 향신료가 타버리게 되며, 첨가되는 향신료의 양이 너무 많으면 맛이 너무 강하게 되므로 소량을 첨가한다.At this time, if the cooling temperature of the concentrate is below 115 ℃, reheating should be reheated when spraying the concentrate, and if it is above 130 ℃, the added spices will burn out.If the amount of spices added is too high, the taste will become too strong. .

제 4 공정4th process

상기 향신료가 첨가된 농축액을 상기의 온도 115℃∼130℃의 온도로 유지하면서 에어분사기로 농축액을 분사한다.The concentrate is sprayed with an air injector while maintaining the concentrated solution to which the spices are added at the temperature of 115 ° C to 130 ° C.

상기의 온도를 유지해야 되는 것은 115℃이하가 되면 농축액이 굳어져 분사가 잘 이루어지지 않고, 130℃이상이 되면 향신료가 타기 때문이다.The above temperature should be maintained because the concentrated solution is hardened when the temperature is 115 ° C. or lower, and the spices burn when the temperature is 130 ° C. or higher.

상기와 같은 본 발명의 실시예를 설명하면 하기와 같다.Referring to the embodiment of the present invention as described above are as follows.

그러나 하기의 실시에가 본 발명의 범주를 한정하는 것은 아니다.However, the following examples do not limit the scope of the present invention.

실시예Example

설탕 6kg에 물엿 4kg과 물 1.7kg를 혼합한 후 혼합액을 145℃의 온도가 될때까지 약 45분 정도 가열한 뒤 125℃까지 냉각시켜 포도맛이 나는 향료와 구연산을 소량첨가하여 에어분사기로 분사시킨 결과 입자형 설탕을 원심분리기로 솜사탕을 제조한 것과 동일하게 솜사탕이 제조되고, 솜사탕에서 포도맛과 약간 신맛이 나게 되었다.After mixing 6kg of sugar and 4kg of starch syrup and 1.7kg of water, the mixture was heated for about 45 minutes until it reached a temperature of 145 ℃, cooled to 125 ℃, and added with a small amount of grape flavored flavor and citric acid and sprayed with an air sprayer. As a result, cotton candy was prepared in the same way as granulated sugar was prepared with cotton candy by centrifuge, and the cotton candy had a slightly sour taste with grape.

상기와 같은 본 발명은 농축액을 분사시키는 에어 분사장치에 히터를 설치하여 농축액이 115℃의 온도 이하로 저하되는 것을 방지하는 것으로 이를 첨부된 도면에 의거하여 구체적으로 설명하면 다음과 같다.The present invention as described above to install a heater in the air injector for injecting the concentrate to prevent the concentrate is lowered below the temperature of 115 ℃ as described in detail based on the accompanying drawings as follows.

상부에 농축액(6)을 투입하는 호퍼(5)가 설치되고, 상기 호퍼(5)의 하부에는 공기관(2)이 중앙에 설치된 본체(1)가 형성되며, 상기 본체(1)의 일측에는 조절손잡이(3)가 설치되고 하부에는 공기 유입구(4)가 설치된 통상의 공기 분사장치에 있어서,A hopper 5 for introducing the concentrated solution 6 is installed at an upper portion thereof, and a lower portion of the hopper 5 is provided with a main body 1 having an air tube 2 installed at the center thereof. In a conventional air injector having a handle 3 and a lower air inlet 4,

상기 본체(1)의 하부에 전기 히터(7)를 설치하고, 내부에는 열센서(8)를 설치하며, 상기 호퍼(5)를 이중으로 형성하여 중공부(9)에 봉 히터(10) 및 열센서(11)를 설치한 후 유동 파라핀을 충입한다.An electric heater 7 is installed in the lower part of the main body 1, a heat sensor 8 is installed in the inside, and the hopper 5 is formed in a double manner to form a rod heater 10 and a hollow part 9. After installing the thermal sensor (11) is filled with liquid paraffin.

상기와 같은 본 발명은 조절손잡이(3)를 회동시키면 공기 유입량이 조절되어 농축액(6)의 분사량을 조절할 수 있는 통상의 공기 분사 장치로서, 농축액(6)이 호퍼(5)에 수납되어 있는 동안 약 115℃이하로 온도가 저하되면 열센서(8)가 이를 감지하여 전기 히터(7)에 전류를 통전시켜 분사되는 농축액(6)의 온도가 115℃이상으로 유지되도록 하고, 만일 농축액(6)의 온도가 130℃ 이상이 되면 열센서(8)가 이를 감지하여 전기 히터(7)의 전류차단시킴으로써 분사되는 농축액(6)의 온도가 115℃∼130℃를 항상 유지할 수 있도록 한다.The present invention as described above is a conventional air injector which can adjust the injection amount of the concentrate 6 by adjusting the air inflow rate by rotating the adjusting knob 3, while the concentrate 6 is stored in the hopper 5 When the temperature decreases below about 115 ° C., the heat sensor 8 senses this and energizes the electric heater 7 so that the temperature of the injected concentrate 6 is maintained at 115 ° C. or higher. When the temperature of 130 ℃ or more, the thermal sensor (8) detects this so that the current of the electric heater (7) by the current of the concentrated liquid (6) to be sprayed to always maintain 115 ℃ to 130 ℃.

그리고 호퍼(5) 내에 수납된 농축액(6)의 양이 많아 농축액의 온도가 저하되거나 상승될 경우 또한 열센서(11)가 이를 감지하여 봉히터(10)로 통전되는 전류를 통전시키거나 차단시켜 농축액의 온도가 적정 온도가 되도록 한다.In addition, when the amount of the concentrate 6 contained in the hopper 5 is high and the temperature of the concentrate decreases or rises, the heat sensor 11 also detects this to energize or block the current flowing through the rod heater 10. Make sure the temperature of the concentrate is the appropriate temperature.

상기와 같은 본 발명은 솜사탕의 제조시 입자형 설탕을 물엿과 물에 혼합하여 용액으로 형성하므로써, 사과, 메론, 포도 등과 같은 각종 향료나 구연산 등과 같은 산 등을 소비자의 입맛에 알맞게 첨가한 솜사탕을 제조 할 수 있을뿐만 아니라 공기 분사방식으로 솜사탕을 제조함으로써, 단시간에 많은 양의 솜사탕을 제조할 수 있는 효과가 있는 발명인 것이다.In the present invention as described above, by forming the sugar in the preparation of cotton candy mixed with sugar syrup and water to form a solution, cotton candy with various flavors such as apples, melons, grapes, acids such as citric acid, etc. added to the taste of the consumer Not only can it be manufactured by producing cotton candy by air injection method, it is an invention that can produce a large amount of cotton candy in a short time.

Claims (3)

설탕에 물엿과 소량의 물을 혼합하여 액상의 혼합액을 형성하는 제 1 공정과;A first step of mixing sugar syrup with a small amount of water to form a liquid liquid mixture; 상기 혼합액을 135∼155℃의 온도에 도달할때 까지 가열하여 농축하는 제2공정과;A second step of heating and concentrating the mixed solution until reaching a temperature of 135 to 155 占 폚; 상기 농축액을 115∼130℃의 온도로 냉각시킨 후 향신료를 첨가하여 혼합하는 제3공정과;A third step of cooling the concentrate to a temperature of 115 to 130 ° C. and then adding and mixing spices; 상기 향신료가 첨가된 농축액을 에어분사기로 분사시켜 솜사탕을 형성하는 제4공정으로 이루어진 것을 특징으로 하는 솜사탕의 제조방법.Method for producing cotton candy, characterized in that the fourth step of forming a cotton candy by spraying the concentrated solution to which the spices are added to an air sprayer. 제1항에 있어서, 상기 설탕을 50∼70 중량%, 물엿을 30∼50 중량% 혼합한 후 상기 설탕과 물엿이 혼합된 혼합액 전체양에 대해 물을 15∼18 중량% 혼합하는 것을 특징으로 하는 솜사탕의 제조방법.The method according to claim 1, wherein 50 to 70% by weight of the sugar and 30 to 50% by weight of the starch syrup are mixed, followed by mixing 15 to 18% by weight of water with respect to the total amount of the mixed solution of the sugar and the starch syrup. Method of manufacturing cotton candy. 상부에 농축액(6)을 투입하는 호퍼(5)가 설치되고, 상기 호퍼(5)의 하부에는 공기관(2)이 중앙에 설치된 본체(1)가 형성되며, 상기 본체(1)의 일측에는 조절손잡이(3)가 설치되고 하부에는 공기 유입구(4)가 설치된 통상의 공기 분사장치에 있어서,A hopper 5 for introducing the concentrated solution 6 is installed at an upper portion thereof, and a lower portion of the hopper 5 is provided with a main body 1 having an air tube 2 installed at the center thereof. In a conventional air injector having a handle 3 and a lower air inlet 4, 상기 본체(1)의 하부에 전기 히터(7)를 설치하고, 내부에는 열센서(8)를 설치하며, 상기 호퍼(5)를 이중으로 형성하여 중공부(9)에 봉 히터(10) 및 열센서(11)를 설치한 후 유동 파라핀을 충입한 것을 특징으로 하는 솜사탕의 제조장치.An electric heater 7 is installed in the lower part of the main body 1, a heat sensor 8 is installed in the inside, and the hopper 5 is formed in a double manner to form a rod heater 10 and a hollow part 9. Apparatus for producing cotton candy, characterized in that the filling of the liquid paraffin after installing the thermal sensor (11).
KR1020010046146A 2001-07-31 2001-07-31 Manufacturing process and device for supun suger KR20030012209A (en)

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100402950B1 (en) * 2001-09-07 2003-11-01 이기송 Method for Manufacturing Cotton Candy using Mould Assembly, Manufacturing Apparatus thereof and Cotton Candy Manufactured by Method thereof
US7935368B2 (en) * 2005-08-02 2011-05-03 Yasuyuki Yamada Safe and stable edible material having reinforced concrete-like structure
KR20210014040A (en) * 2019-07-29 2021-02-08 한승호 Pneumatic jet type cotton candy maker
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
KR102568653B1 (en) * 2023-01-30 2023-08-18 김은중 Preparing method of cotton candy containing citric acid and cotton candy prepared therefrom
KR102607994B1 (en) * 2022-12-26 2023-11-29 신원규 cotton candy making machine

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57163439A (en) * 1981-03-31 1982-10-07 Lotte Co Ltd Spun sugar containing granular candy and its preparation
JPS62111635A (en) * 1985-11-11 1987-05-22 Kiyoshi Kurihara Production of materials for seasoned cotton candy
JPH08289731A (en) * 1995-04-21 1996-11-05 Hanii:Kk Granulated sugar for cotton candy and its production
KR20020034757A (en) * 2000-11-03 2002-05-09 박재태 A sugar and the sugar's manufacture method for a spun sugar

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS57163439A (en) * 1981-03-31 1982-10-07 Lotte Co Ltd Spun sugar containing granular candy and its preparation
JPS62111635A (en) * 1985-11-11 1987-05-22 Kiyoshi Kurihara Production of materials for seasoned cotton candy
JPH08289731A (en) * 1995-04-21 1996-11-05 Hanii:Kk Granulated sugar for cotton candy and its production
KR20020034757A (en) * 2000-11-03 2002-05-09 박재태 A sugar and the sugar's manufacture method for a spun sugar

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR100402950B1 (en) * 2001-09-07 2003-11-01 이기송 Method for Manufacturing Cotton Candy using Mould Assembly, Manufacturing Apparatus thereof and Cotton Candy Manufactured by Method thereof
US7935368B2 (en) * 2005-08-02 2011-05-03 Yasuyuki Yamada Safe and stable edible material having reinforced concrete-like structure
KR20210014040A (en) * 2019-07-29 2021-02-08 한승호 Pneumatic jet type cotton candy maker
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
KR102607994B1 (en) * 2022-12-26 2023-11-29 신원규 cotton candy making machine
KR102568653B1 (en) * 2023-01-30 2023-08-18 김은중 Preparing method of cotton candy containing citric acid and cotton candy prepared therefrom

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