FIELD: food industry.
SUBSTANCE: invention relates to the manufacturing technique of coffee substitutes. Versions of the flavoured coffee production method are proposed. Recipe components are prepared. Aromatic vegetable raw materials are extracted with liquid nitrogen to separate miscella. The aromatic vegetable raw materials are represented by vanilla, cocoa husks, coriander, cardamom, basil, cinnamon, lemon, orange or tangerine peels, clove, Chinese magnolia vine, almond flowers, peach refuses, green, red or black tea, allspice, nutmeg, mace, anise, caraway, jeera, dill seeds, medang, fennel, star anise, thyme or ajowan. Yacon is cut, dried in microwave field at specified parametres of the process and fried. Barley grains and soya are fried. Yacon, barley grains and soya are mixed in weight ratio 4:11:5. The produced mixture is impregnated with the separated miscella with simultaneous increase of pressure up to a value that corresponds to pressure of saturated nitrogen vapours at the temperature of impregnation. It is followed by depressurisation to atmospheric pressure with simultaneous freezing of the mixture and its cryomilling in the medium of nitrogen released.
EFFECT: invention allows to produce new flavoured coffee drink, improve organolepticl properties of the drink due to its enrichment with extractive substances of the miscella and to preserve them.
28 cl
