FIELD: food industry.
SUBSTANCE: invention is related to production of dry oat kissel concentrate. The method envisages mixing the oat component with a filler serving to improve the product palatability and biological value and thermal treatment. The oat component is represented by oat flour taken in an amount of 27-28% of the finished product total weight. Thermal treatment consists in dextrinising oat flour with IR rays at a temperature of 80-90°C during 4-7 minutes; after thermal treatment oat flour is chilled to 20-25°C and mixed with the filler. The filler is represented by ground dry red bilberries or sea-buckthorn berries or cranberries or whortleberries or rosehip fruits preliminarily mixed with sugar.
EFFECT: invention enables reduction of production costs and manufacture of a product wit extended storage life and improved organoleptic properties.
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