FIELD: food industry.
SUBSTANCE: group of inventions relates to manufacturing technique of coffee substitutes. The methods envisage preparation of the recipe components, extraction of the aromatic vegetable raw material envisaged by the method versions with liquid nitrogen with separation of the corresponding miscella, yacon cutting, drying in microwave field at specified parametres of the process and frying. Barley grains, acorns and soya are fried. Yacon, barley grains, acorns and soya are mixed in mass ratio 1:3:3:3. Obtained mixture is impregnated by separated miscella with simultaneous pressure boost. Pressure is reduced down to atmospheric one with simultaneous freezing of mix. Mixture is cryomilled in medium of evolved nitrogen.
EFFECT: methods allow to obtain new flavoured coffee drink out of unconventional raw material with improved organoleptic properties.
