FIELD: food-processing industry.
SUBSTANCE: method involves cooking groats in water; mixing with vegetable pulp; homogenizing and drying. Before cooking, pectin is introduced into water in an amount of 0.5-1.5 wt%. While mixing, specific preparation is additionally introduced, said preparation being produced by sequential extracting of Mortierella spinosa micromycet biomass with the use of non-polar extractant in above-critical state, water, acid, water, alkaline, water, acid, and water, with following joining of first extract with solid residue, said preparation being introduced in an amount of 0.01-0.02% by weight of mixture produced.
EFFECT: improved quality of end product.
