METHOD OF HALVA PRODUCTION

FIELD: food industry. ^ SUBSTANCE: invention is related to confectionary branch of food industry and may be used for production of sugar products, namely oriental sweets, in particular, sesame or nut halva. At first whipped caramel and protein paste masses are prepared. Whipped caramel mass is prepared from sugar and treacle syrup, which is pumped to closed boiling copper, where it is boiled to caramel mass, which is supplied to whipping bowl. Foam maker is also supplied there. Foam maker is soaproot or licorice. Whipping of caramel mass is carried out for 15-20 minutes at the temperature of 110-115C. Humidity of whipped caramel mass is 3-5%, density is 1,000-1,150 kg/m3. Parallel to that protein paste mass is prepared from extraction cake. Extraction cake with fat content of 10-15%, humidity of 3-4% is taken after oil extraction from vegetable oil-containing raw materials. Extraction cake is selected from several cakes: from sesame seeds, cedar nuts or walnuts, almonds, hazelnuts or peanuts. Type of applied extraction cake determines type of halva to be prepared. For instance, sesame extraction cake is used for production of sesame halva. If extraction cake from cedar nuts or walnuts, almonds, hazelnuts or peanuts is used, then nut halva is prepared. Extraction cake is preliminarily crushed into grit with particle size of not more than 0.5 cm, fried until grit humidity is 1.0-1.5%, cooled, crushed in powder and mixed with mixture of deodorised corn, rape and linseed oils, taken in ration of (10-12):1 to prepare mass with fat content of 44-50%, moisture of 1.0-1.3%. Crushing grade is 4-8% (defined as remainder of non-fat batch on silk sieve No.23). Then whipped caramel mass and paste protein mass are mixed with each other. Prepared halva is packed. At that method provides reduction of finished halva cost by application of secondary products of oil-containing raw materials processing, i.e. extraction cake, produced after oil extraction from vegetable oil-containing raw materials, without reduction of halva quality parameters. ^ EFFECT: reduction of finished halva cost without reduction of product quality parameters. ^ 3 cl, 2 ex