FIELD: food industry.
SUBSTANCE: recipe ingredients are prepared. Red tea is extracted by liquid nitrogen with corresponding miscella separation. Girasol is cut, dried in microwave field at preset process parametres and roasted. Barley grain, oats and rye grain are roasted, girasol is mixed with barley grain, oats and rye grain in mass ratio of 3:6:3:8. The obtained mixture is impregnated by separated miscella with simultaneous pressure boost. Then the pressure is released until the atmospheric pressure with simultaneous freezing of mixture and its cryomilling in medium of evolved nitrogen.
EFFECT: it enables to produce flavoured coffee drink with improved organoleptic properties owing to enrichment of the drink with extractive substances of miscella and preserve them in the course of preparation.
