HALVAH COMPOSITION MADE OF PUMPKIN SEEDS, TAHINI COMPOSITION AND PROCESS FOR PREPARING TAHINI FROM PUMPKIN SEEDS

摘要

The invention relates to a process for preparing a food product of halvah-type. According to the invention, the process consists in that the hulled pumpkin seeds are roasted at a temperature of 110...130°C for 30 min, cooled to 35...40°C, after which they are ground, resulting in a paste with a granulation of under 70 μg tahini. This paste, possibly in admixture with sunflower seed tahini, is further kneaded with a nougat mass obtained by boiling sugar and glucose in equal parts, whereto soapwort extract is added, the mixture is homogenized until the density of the mixture decreases under 1.1 g/cm. The composition tahini:nougat ratio is of 60:40, to result in a halvah having a content of fat of maximum 30% and a humidity of maximum 4%.