HALVA PRODUCTION METHOD Russian patent published in 2015 - IPC A23G3/00 A23G3/48 

FIELD: food industry.

SUBSTANCE: halva production method includes preparation of a sugar-and-molasses and a protein mixture and their mixing. After mixing of the sugar-and-molasses and the protein mixtures, one introduces therein dehydrated fruits and berries in an amount of 10-12% of the halva weight, such fruits and berries produced from frozen raw materials by way of microwave treatment under vacuum with constant drum rotation. The produced mixture is stirred in a microwave field; the protein mass is represented by milled cedar expression cake in an amount of 30.0-39.0% of halva weight. During the protein mass preparation, cedar expression cake is preliminarily roasted at 120-140°C during 3-4 min and then milled. Then sugar-and-molasses mixture is heated to a temperature of 85-90°C and stirred during 4-6 minutes. The sugar-and-molasses and the protein masses are mixed during 6-8 minutes. The sugar-and-molasses and the protein masses are mixed with dehydrated fruits and berries in microwave field during 2-4 min.

EFFECT: invention allows to manufacture a product with high organoleptic characteristics and biological value apart from dietary properties and extended storage life alongside with solution of the issue of integrated processing of vegetal raw materials, reduction of prime cost and expansion of the product range.

5 cl, 6 tbl, 6 ex