FIELD: biotechnology.
SUBSTANCE: invention relates to coffee industry and biotechnology. Coffee grains are fermented in thermostatic rooms at temperature of 18–20 °C for 24–28 hours at moisture content up to 100 % by strain of yeast culture Saccharamyces cerevisae (vini), obtained from a collection of industrial microorganisms GNIIgenetika, with the following cultural-morphological characteristics: cell size 5×3.5 mcm, cell shape ellipsoidal, oval and rounded. Coffee beans are dried at temperature 120–140 °C in a thermostat and fried in a coffee fryer at temperature of 160–220 °C for 14–60 minutes.
EFFECT: invention ensures creation of a product based on coffee beans, containing fermented food fibers and fermentation products – short-chain fatty acids, in the process of controlled fermentation, providing deep fermentation.
1 cl, 3 ex
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