FIELD: food industry.
SUBSTANCE: recipe ingredients are prepared, red tea is extracted by liquid nitrogen with the respective miscella separation. Yacon is cut, dried in the microwave field at preset process parametres and roasted. Barley and rye grains are roasted and mixed with yacon with the weight ratio of 2:2:1, the obtained mixture is impregnated by the separated miscella with the simultaneous pressure boost and following reduction of pressure down to the atmospheric one along with simultaneous freezing of mixture and its cryogrinding in the released nitrogen medium.
EFFECT: production of new flavoured coffee drink out of unconventional raw materials with improved organoleptic properties owing to the enrichment of the drink with extractive substances of miscella and their preservation in the course of preparation.
