FIELD: food industry.
SUBSTANCE: recipe ingredients are prepared, jeera is extracted by liquid nitrogen with corresponding miscella separation. Girasol is cut, dried in microwave field at preset process parametres and roasted. Barley grain and rye grain are roasted, girasol is mixed with barley grain and rye grain in mass ratio of 2:2:1. The obtained mixture is impregnated by separated miscella with simultaneous pressure boost and then pressure is released until it equals the atmospheric pressure simultaneously freezing the mixture and cryomilling it in the medium of evolved nitrogen.
EFFECT: production of flavoured coffee drink with improved organoleptic properties owing to enrichment of the drink with extractive substances of miscella and preservation of them in the course of preparation.
