METHOD OF HALVA PRODUCTION Russian patent published in 2000 - IPC

FIELD: confectionery industry. SUBSTANCE: method involves mixing of rasped sunflower mass with temperature 40-50 C and creamed caramel mass with temperature 135-145 C. Mixing is carried out for 2.5-3 min. Then licorice root as extract of vegetable raw material, sodium bicarbonate, vanillin and solution of hydrochloric acid are added to the mass. After cooling the mass up to 80-82 C, introduced in it are grains of millet, or maize, or rice in the amount of 15-30% to mixed mass and prepared product is formed. Whereupon, vacuum treatment of mass is conducted at residual pressure of 10 mm Hg for 15-18 min. All ingredients are taken in determined quantity. The prepared product is characterized by reduced fat amount, uniform structure, increased biological value. EFFECT: improved quality index; prolonged storage life. 9 tbl, 5 ex