FIELD: food industry, particularly, product of coffee analogs. SUBSTANCE: method involves roasting, grinding and mixing of formula components. Used as a main component are soya beans which after washing, steeped, then boiled, dried, roasted, ground and mixed with roasted seeds of sesame. Soya beans are steeped for 5-6 h, boiled for 60-70 min and roasted at temperature of 150-170 C to their light-brown color. Sesame seeds are taken in proportion 1:50. EFFECT: new coffee beverage with improved properties.
| Title | Year | Author | Number |
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