FIELD: food industry.
SUBSTANCE: invention refers to a manufacturing technique of coffee substitutes. Cocoa bean shell is extracted in the liquid nitrogen medium to separate appropriate miscella. Yacon is cut, dried in the microwave field to residual humidity approximately 20 % at microwave field power to ensure yacon heating to inside temperature 80-90°C for at least 1 hour, and roasted. Barley grains, acorns and kernels of fruit stones are roasted. Yacon, barley grains, acorns and kernels of fruit stones are mixed in the mass ratio 3:6:6:2. The prepared mixture is impregnated with separated miscella while pressurising to ensure proper saturated nitrogen vapour pressure at impregnation temperature, depressurising to air pressure with simultaneous freezing the mixture. It is followed with cryogrinding of the prepared mixture in the precipitated nitrogen medium.
EFFECT: offered method allows to prepare a new coffee beverage of alternative raw materials.
