FIELD: food industry.
SUBSTANCE: group of inventions relates to manufacturing technique of coffee substitutes. Recipe components are prepared. One extracts aromatic raw materials envisaged by the method versions (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, ajowan caraway) by liquid nitrogen with corresponding miscella separation. Girasol is cut, dried in microwave oven till residual humidity about 20% at microwave field power providing warming of girasol inside the bits till temperature 80-90°C during at least an hour and fried. Barley grains, oat grains, acorns and soya are fried. Girasol, barley grains, oat grains, acorns and soya are mixed in weight ratio 3:6:2:5:4. 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. Pressure is reduced down to atmospheric value with simultaneous freezing of mix and its cryo-grinding in the medium of released nitrogen.
EFFECT: group of inventions provides for improvement of drink organoleptic properties due to its enrichment with extractive substance of miscella and their preservation.
28 cl
