FIELD: food industry.
SUBSTANCE: method involves preparation of recipe components. Cocoa husks are extracted by liquid nitrogen with corresponding miscella separation. Then girasol is cut, dried in microwave field at preset process parametres and roasted. Rosehips, apples and pears are cut, dried in microwave field at preset process parametres and dried up by convective method. Barley grain is roasted and mixed with girasol, rosehips, apples and pears. Then the obtained mixture is impregnated by separated miscella with simultaneous pressure boost. Depressurisation till atmosphere pressure with simultaneous freezing of mixture and its cryomilling in medium of evolved nitrogen follow.
EFFECT: method enables to obtain new flavoured coffee drink according to nonwaste technology.
