PRODUCTION METHOD OF FLAVOURED YAKON-TANGERINE DRINK Russian patent published in 2010 - IPC A23F5/44 

FIELD: food industry.

SUBSTANCE: production method of flavoured yacon-tangerine drink involves extraction of vanilla by liquid nitrogen with corresponding miscella separation, preparation and cutting of yacon, its drying in microwave field till residual humidity about 20% at microwave field power providing warming of yacon to 80-90°C inside the bits for at least an hour. After that tangerine refuse is roasted and dried in microwave field till residual humidity about 20% at microwave filed power providing warming of the tangerine refuse to 80-90°C for at least an hour and drying it up till residual humidity about 5% by convective method. Yacon and tangerine refuse are mixed in mass ratio 7:3. 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: production of new flavoured coffee drink out of unconventional raw materials according to nonwaste technology.