FIELD: food industry.
SUBSTANCE: method extracting cocoa husks by liquid nitrogen with corresponding miscella separation, preparation chicory and pomegranate skin, its cutting, drying in microwave oven till residual humidity about 20% at microwave field power providing warming chicory till temperature 80-90°C inside the bits during at least an hour and frying, drying pomegranate skin till residual humidity about 5% by conventional method. Then chicory and pomegranate skin is mixed, the obtained mix impregnated in separated miscella with simultaneous pressure boost. Then depressurisation is performed till atmosphere pressure with simultaneous freezing of mixture and cryomilled in medium of evolved nitrogen follow.
EFFECT: method allows to improve organoleptic properties of the target product and exclude waste products formation.
