FIELD: food industry.
SUBSTANCE: instant powder is obtained by extracting anise by liquid nitrogen with corresponding miscella separation, preparation of girasol, its cutting and drying in microwave field till residual humidity is about 20% at microwave field power providing warming of girasol till 80-90°C inside the bits during at least an hour. Girasol, barley grain, oats and rye grain are roasted. Girasol, barley grain, oats and rye grain are mixed in mass ratio of 3:6:3:8. The obtained mixture is impregnated by separated miscella with simultaneous pressure boost and pressure release until it equals the atmospheric pressure simultaneously freezing the mixture and cryomilling it in the medium of evolved nitrogen.
EFFECT: method enables to obtain flavoured coffee drink with increased organoleptic properties according to non-waste technology.
