HALVA PRODUCTION METHOD Russian patent published in 2012 - IPC A23G3/00 

FIELD: food industry.

SUBSTANCE: invention relates to food industry. The method envisages mixing grated protein mass with pumpkin powder till homogeneous mass formation. The pumpkin powder is represented by pumpkin cake with protein content equal to 40-45%. The cake with moisture content equal to 4-5% is milled for 200 mcm particles to account for 50-75% of its total weight. Then one mixes the grated protein mass with the pumpkin powder during 15-20 minutes till the mixture viscosity is 12.5-14.0 Pa•s. Then the produced mixture is mixed with beaten up caramel mass. The components are taken at a specified ratio.

EFFECT: invention allows to enhance quality indices of the ready halva, avoid package oiling due to enhanced fat-retentive capability, prevent the ready products cracking as well as reduce the product calorie content.

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