FIELD: food industry.
SUBSTANCE: recipe ingredients are prepared, cocoa husks is extracted by liquid nitrogen with corresponding miscella separation. Girasol and pear are cut, dried in microwave field at preset process parametres and roasted. Rye and soya seeds are fried, girasol, rye, soya and pear seeds are mixed, the produced mixture is impregnated with separated miscella with simultaneous increase of pressure up to value that corresponds to pressure of saturated nitrogen vapours at the temperature of impregnation. Depressurisation till atmosphere pressure with simultaneous freezing of mixture and its cryomilling in medium of evolved nitrogen follow.
EFFECT: method allows to produce new coffee drink, improve organoleptic properties of the drink due to its enrichment with extractive substances of the miscella and to preserve them.
