FIELD: food products manufacturing technique.
SUBSTANCE: method of manufacturing soya beverage involves cleaning plant raw material and softening it by maceration to produce water suspension. Mixture of soya beans and cacao beans taken in the mass relation of 9:1-7:3 is used as plant raw material. Prior to softening the mixture is thermally treated under the temperature of 120-190°C with following grinding. The method allows manufacturing of soya beverage with energy value of 304.8-329.3- kcal per 100 g of dry product. Taste of the obtained soya beverage is similar to "hot chocolate".
EFFECT: taste properties of the beverage are improved.
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