FIELD: food industry.
SUBSTANCE: invention relates to technology used to produce coffee substitutes. Drink is obtained by extraction of tangerine peel by liquid nitrogen with corresponding miscella separation, preparation and cutting of yacon and rosehips fruits, drying them in microwave field till residual humidity about 20% at microwave field power providing warming raw material till temperature 80-90°C inside the bits during at least an hour. Yacon is fried. It is followed by drying rosehip fruits by convective method till residual humidity about 5%. Barley grains, acorns, nut kernels, fruit bones and soya are fried. Yacon, rosehip fruits, barley grains, nut kernels, fruit bones and soya are mixed in ratio 2:1:6:6:1:1:3. Obtained mixture is impregnated by separated miscella performed with simultaneous pressure boost and depressurisation till atmosphere pressure with simultaneous freezing of mixture and its cryomilling in medium of evolved nitrogen.
EFFECT: method enables to obtain flavoured coffee drink with improved organoleptic properties according to non-waste technology.
