METHOD OF HALVA PRODUCTION Russian patent published in 2009 - IPC A23G3/54 

FIELD: food products; confectionery goods.

SUBSTANCE: at first protein paste mass, extract of fuller's herb or liquorice are prepared. Caramel mass is prepared from syrup which consists of isomalt taken in quantity 35.0-40.0 wt % of total caramel mass, molasses and water weight. The syrup is boiled till humidity 4-5% with steam pressure 0.5-0.6% mPa. Caramel mass with extract of fuller's herb or liquorice are whip-blended. Caramel and paste masses are mixed. The final product is cooled and packed. Antioxidant in quantity of 0.05-0.1 wt % protein mass is added into paste protein mass or whipped caramel and protein paste masses. Tomiks or tocopherols mixture are used as antioxidants. Chickpea flour in quantity 3-5 wt % protein paste mass is additionally added into protein paste mass.

EFFECT: production of dietetic, diabetic halva with low carbohydrates content and low energy value, with no high absorbability.

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