RU2482689C1 - Method for production of kefir with functional properties - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: invention relates to dairy industry. For production of kefir with functional properties dairy raw material is standardised, purified, homogenised, pasteurised, cooled to the fermentation temperature; one performs introduction of a starter together with melatonin powder (in an amount of 5-25 g per 1000 kg of the mixture), ripening, cooling, maturation and bottling.

EFFECT: invention allows to manufacture a product with functional and geoadaptational properties and enhance the product preventive properties.

Description

The invention relates to the dairy industry and can be used in the production of dairy products, namely kefir.

A known method of kefir, including the normalization of milk raw materials, homogenizing it at a pressure of 175 kg / cm ² , pasteurization with aging at a temperature of 85-87 ° C, cooling to a fermentation temperature of 20-25 ° C, fermentation 1-3% fungal or 3-5 % production leaven from the normalized mixture, fermentation to form a sufficiently dense clot with an acidity of 85-100 ° T (pH 4.6-4.5), cooling to 14-16 ° C for 3-4.5 hours, ripening for 9-13 hours with stirring, packaging, cooling to 6 ± 2 ° C and storage [1].

Kefir obtained by this method does not have geo-adaptation properties.

A known method of producing kefir with the healing additive "Heracond". The method consists in the following: milk intended to obtain kefir is normalized by the mass fraction of fat, so that at least 2.5% fat is contained in the finished product. In the development of yoke "Herakond" allowed the use of reconstituted milk, both fresh and completely from it.

The normalized mixture, heated to a temperature of 43 ± 2 ° C, is cleaned using centrifugal milk cleaners. The purified mixture is homogenized at a pressure of 15.0 ± 2.5 MPa and a temperature of 45 to 85 ° C.

The purified and homogenized mixture is pasteurized at a temperature of 87 ± 2 ° C with a holding time of 10 to 15 minutes. Exposure is allowed at these temperatures up to 30-40 minutes.

After pasteurization, the mixture is cooled to a fermentation temperature of 18-25 ° C. Fermentation and fermentation of the cooled mixture is carried out in tanks with a cooled jacket. Fill the tank with a normalized mixture through the bottom fitting with the stirrer on. Kefir fungal sourdough in an amount of 1-3% or industrial sourdough in an amount of 3-5% by weight of the normalized mixture is introduced into the tank simultaneously with the mixture or before it is served. 5 minutes after filling the tank, stirring is stopped. The mixture is acidified at a temperature of 18-25 ° C until a milk protein clot forms with an acidity of 85 to 100 ° T (pH 4.65-4.5).

At the end of the ripening, the supply of ice water with a temperature of 2 ± 2 ° C into the jacket of the tank is switched on. After 60-90 minutes after the water supply, the stirrer is switched on, the milk clot is mixed for 10-30 minutes, and a milky clot of uniform consistency is formed. The stirrer is stopped for 1-1.5 hours, then turned on for 2-10 minutes every hour until the temperature reaches 14 ± 2 ° C. In a cooled clot, dietary supplement is added to the Erakond food, liquid 40% in the amount of 2 kg per 1000 kg of the milk mixture with constant stirring. Turn off the water supply to the jacket of the tank, turn off the stirrer, leave the clot at rest for 9-13 hours. Before starting the spill, kefir "Herakond" is stirred for 3-5 minutes.

Packaged in appropriate containers, the Herakond kefir is cooled to a temperature of 6 ± 2 ° C in a refrigerator. Upon reaching this temperature, the process is considered complete.

Shelf life of yoke "Erakond" at a temperature not exceeding 6 ° C no more than 36 hours from the end of the process [2].

Kefir obtained by this method improves the protective properties of the body, normalizes metabolic processes, but has insignificant geo-adaptation properties.

Known methods for the production of kefir, including the acceptance and preparation of raw materials, normalization, cleaning the normalized mixture at a temperature of 43 ± 2 ° C, homogenization at a pressure of 15.0 ± 2.5 MPa and a temperature of 45 to 48 ° C. The normalized and homogenized mixture is pasteurized at a temperature of 87 ± 2 ° C with a holding time of 10 to 15 minutes or at a temperature of 92 ± 2 ° C with a holding time of 2-8 minutes.

After pasteurization, the mixture is cooled to a fermentation temperature of 20-25 ° C. After cooling, the normalized mixture is fermented with fungal starter prepared in pasteurized milk in an amount of 1-3% or production in an amount of 3-5% of the volume of the fermented mixture. After fermentation, the mixture is stirred for 15 minutes. Depending on the production method, the fermented mixture is pre-fermented, poured into consumer packaging. The duration of fermentation is 8-12 hours. The end of the fermentation is determined by the formation of a sufficiently strong clot with an acidity of 85 to 100 ° T, the viscosity of the clot is 20-25 s.

At the end of the ripening, ice water is first supplied for 60-90 minutes, and then the clot is stirred for 10-30 minutes. The duration of mixing depends on the consistency of the clot. When the clot reaches a homogeneous consistency, stirring is stopped. The clot is cooled to a ripening temperature of 14 ± 2 ° C, the maturation time is 9-13 hours.

If necessary, fruit and berry fillers are added to the chilled clot, the clot is mixed and served for bottling. Before the spill, kefir is stirred for 3-5 minutes.

Cooling kefir to 6 ° C is carried out in a stream or in a refrigerator after spill.

The duration of storage of kefir is no more than 36 hours at a temperature of no higher than 6 ° C, including at the manufacturer's factory no more than 18 hours [3, 4].

The resulting products according to the known traditional method have a low geo-adaptation effect.

The aim of the present invention is to obtain a functional product with geo-adaptation properties.

This goal is achieved by introducing melatonin powder into the normalized milk mixture during the production process.

The essence of the invention is to use the synergistic effect of the native micronutrients of milk (calcium, magnesium, phosphorus, lactose, methionine, vitamins B ₁ , B ₂ , B ₃ , B ₄ , B ₅ and others), synthesized by the fermentation of kefir fungi (lactic acid, tryptophan et al. amino acids) and melatonin, which is manifested in an increased synthesis of native microorganisms ferment antistressorov vitamins B ₆ and B _12, formation of tryptophan and improve overall antistress geoadaptatsionnoy function fermented milk product.

Calcium affects:

- permeability of cell membranes, providing optimal transmission of nerve impulses, reduction of skeletal and smooth muscles, the activity of the heart muscle (neuromuscular function);

- the function of the endocrine glands (hormonal). Regulates (together with iodine) hormonal balance, affects the hormone of the parathyroid gland and thyrocalcitonin. The first transfers the calcium contained in the bones into the blood if there is a deficiency in the blood, and the second controls the reverse process if it is too intense;

- blood coagulation through calcium-dependent enzymes (with bleeding, an increased amount of calcium is necessary);

- supports vascular tone due to the effect on smooth muscles located in the walls of blood vessels;

- Being a sodium antagonist that traps water in the body, calcium helps to remove salts of heavy metals and radionuclides together with water, has anti-inflammatory, anti-allergic and anti-toxic effects (antidote). Removing toxins from the body and toxic substances in the form of neutral salts, calcium helps reduce fatigue, relieves fatigue. Increased calcium consumption (30-50% higher than the physiological norm) is observed in stressful situations.

Being fermented, lactose maintains a low pH in the intestine, which prevents the formation of insoluble salts of phosphoric acid, improving the absorption of calcium. Calcium absorption improves in the presence of lactic acid [6, 7].

Magnesium has a vasodilator and anticonvulsant effect. Natural antispasmodic is the main nutritional function of magnesium ions. The main remedy against spasms of the calf muscles. Forming complexes with nucleic acids in cells, magnesium is involved in the transmission of a nerve impulse, muscle contraction, and carbohydrate metabolism. In addition, magnesium:

- participates in maintaining the normal function of the nervous system and heart muscle;

- lowers cholesterol levels in the blood and tissues;

- stimulates bile secretion;

- increases intestinal locomotor activity, which helps to eliminate toxins and cholesterol from the body;

- along with calcium and potassium, regulates ion transport through membranes;

- is necessary to activate a number of key enzymes involved in the synthesis of proteins, fats, carbohydrates, ATP, nucleic acids;

- regulates the activity of enzymatic systems of carbohydrate-phosphorus and energy metabolism;

- prevents the formation of kidney stones;

- takes part in several hundred other essential metabolic reactions;

- controls the work of mitochondria - the main energy stations of the body.

Magnesium pushes the moment of fatigue during mental and physical stress, with stress, the need for magnesium increases. Inorganic salts of magnesium are practically not absorbed. Therefore, for their assimilation, it is necessary that magnesium form complex compounds with amino acids and organic acids, which happens when fermented milk products are consumed [5-8].

Phosphorus is involved in the production and transfer of energy (ATP, ADP, guanisine phosphates, creanine phosphates), as well as in the synthesis of proteins (part of RNA and DNA compounds). With the participation of phosphorus, the most important phosphorylation reactions take place, the result of which is the activation of biologically active substances [7].

Thiamine (Vitamin B ₁ ) is necessary for nerve cells. Its deficiency can lead to a deterioration in the functioning of nerve cells, which is manifested by constant fatigue, irritability, lack of appetite, and the inability to concentrate.

Riboflavin (Vitamin B ₂ ). Among all the cells of our body, there is not one that could do without riboflavin. It is in large quantities especially necessary for those who are constantly experiencing mental and physical overload, since the drug regulates the processes of excitation and inhibition in the nervous system.

Niacin (vitamin B ₃ or PP) is actively involved in energy production, which is necessary for the normal function of the cardiovascular system.

Choline (vitamin-like substance B ₄ ), which has a membrane-protective (protects cell membranes from destruction and damage), anti-atherosclerotic (lowers blood cholesterol), nootropic, antidepressant, soothing effect. Choline improves metabolism in nerve tissue [6].

Pantothenic acid (vitamin B ₅ ) helps to survive stressful situations, cope with inflammatory processes, stimulates the activity of the heart and increases concentration.

Pyridoxine (Vitamin B ₆ ) is required in high doses for stress. Its main task is to ensure metabolism in the body. Its deficiency negatively affects the functions of the brain, blood, nervous system, leads to disruption of blood vessels, is involved in the metabolism of amino acids, has a beneficial effect on the functions of the nervous system. There is evidence of an immunostimulating and anti-cancer effect [8].

Cyanocobalamin (vitamin B ₁₂ ) provides the regulation of metabolism in the nervous tissue.

Tryptophan is an essential amino acid that is directly converted into serotonin in the human body - a neurotransmitter that causes mental relaxation and creates a feeling of emotional well-being. People who are depressed have little serotonin or tryptophan in their blood. Their low content in the body causes depression, anxiety, insomnia, attention disorders, hyperactivity, migraines, headaches, tension. Tryptophan is a good natural sleeping pill and antistress [15].

Methionine is an amino acid involved in the formation of choline, a lipotropic substance.

In addition, the synergistic effect is manifested in the action of a fungal starter culture, consisting of 20 types of cultures, as a biostimulant, resulting in the formation of an increased amount of amino acids, including tryptophan, from which melatonin is formed in the human body during sleep.

Functional kefir includes the acceptance and preparation of raw materials, normalization, and purification of the normalized mixture at a temperature of 43 ± 2 ° C. The purified, normalized milk mixture is homogenized at a pressure of 15.0 ± 2.5 MPa and a temperature of 45 to 48 ° C. The normalized and homogenized mixture is pasteurized at a temperature of 87 ± 2 ° C with a holding time of 10 to 15 minutes or at a temperature of 92 ± 2 ° C with a holding time of 2-8 minutes.

After pasteurization, the mixture is cooled to a fermentation temperature of 20-25 ° C. After cooling, the normalized mixture is fermented with fungal starter prepared in pasteurized milk in an amount of 1-3% or production in an amount of 3-5% of the volume of the fermented mixture. Together with the starter culture, melatonin powder is added to the milk mixture in an amount of 5-25 g per 1000 kg of the mixture.

After fermentation, the mixture is stirred for 15 minutes. Depending on the production method, the fermented mixture is pre-fermented and poured into consumer packaging. The duration of fermentation is 8-12 hours. The end of the fermentation is determined by the formation of a sufficiently strong clot with an acidity of 85 to 100 ° T, the viscosity of the clot is 20-25 s.

At the end of the ripening, ice water is first supplied for 60-90 minutes, and then the clot is stirred for 10-30 minutes. The duration of mixing depends on the consistency of the clot. When the clot reaches a homogeneous consistency, stirring is stopped. The stirrer is stopped for 1-1.5 hours, then turned on for 2-10 minutes every hour, until the temperature reaches the ripening temperature of 14 ± 2 ° C, the maturation time is 9-13 hours.

If necessary, fruit and berry fillers are added to the chilled clot, the clot is mixed and served for bottling. Before bottling, kefir is stirred for 3-5 minutes.

Cooling kefir to 6 ° C is carried out in a stream or in a refrigerator after bottling.

The duration of storage of kefir is not more than 36 hours at a temperature not exceeding 6 ° C, including at the manufacturer's factory not more than 18 hours.

The invention provides a functional product with geo-adaptive properties, with an increased prophylactic effect against stress of the body, experienced during a sharp change in geomagnetic disturbance.

The combined presence in kefir of calcium, lactose, tryptophan, vitamin B ₆ and melatonin provides significantly greater effectiveness than each compound separately.

Functional food products have the ability to improve human health and increase the body's resistance to diseases [5-8].

The functional properties of the finished product provides melatonin [9]. Melatonin plays the role of a “synchronizer” of biological functions (sleep phases, circadian fluctuations in metabolic processes, immune responses, etc.);

controls the work of all glands (pituitary, thyroid, thymus, adrenal glands, spleen, reproductive glands); regulates all types of metabolism; slows down aging; increases life expectancy and reduces the risk of developing serious diseases (protects against cancer, atherosclerosis, coronary heart disease, hypertension, menopause, obesity, osteoporosis, colds, etc.); lowers blood cholesterol; boosts immunity; helps the body adapt to various harmful effects of external and internal origin (radiation, stress, seasonal depression, increased stress on the body and other conditions); normalizes blood pressure; It helps with insomnia, helps regulate the rhythm of sleep, especially in cases of its violation when changing the time zone and other disorders of the sleep cycle.

It is known that in the days of geomagnetic storms the average number of diseases increases by 50% [10-14]. A fall in geomagnetic disturbance distorts the response of both a healthy and a sick person to external and internal signals, and reduces the natural level of melatonin. Magnetic storms are dangerous primarily for people with arterial hypo- and hypertension, heart disease. It has been established that approximately 70% of cases of myocardial infarction, hypertensive crises, and strokes occur on days of solar storms. It has been proven that for most people, a magnetic storm is stress. Magnetic storms cause a “failure” of many systems, which is noticeable by a sharp exacerbation of the activity of hormones of the adrenal glands, which are usually involved in stress reactions. And the function of the pineal gland, producing melatonin, which sets the normal rhythm for the whole body and is one of the important immunomodulators, on the contrary, decreases. In addition, the results of many experimental studies show that the biological effect of magnetic fields acts on calcium-dependent pathways of cell regulation [14]. It is the malfunctioning rhythm of the activity of all organs and functions that explains the poor health of people, heart attacks, strokes, etc. The processes of thrombosis, disturbances in blood circulation, and increased blood pressure are secondary, and at first there are malfunctions in the work of the “conductor” - the pineal gland. Naturally, the older the person, the more prone he is to chronic diseases, the lower the adaptation of his body to various stresses, including magnetic storms.

Medicine suggests adjusting the body’s adaptation to magnetic storms in this way: on the days preceding and following the magnetic storm, use drugs with antistress activity, for example Magne B ₆ in combination with vitamin-mineral supplements and anxiolytics.

Therefore, the development of soft nutritional methods for adapting the body of a healthy and sick person to geomagnetic fluctuations, including through specially designed functional products, is relevant.

Improving the functional properties of the proposed kefir, which gives increased geomagnetic adaptation to the body due to its enrichment with melatonin and intended to prevent the occurrence of anomalies in the body that can cause a violation of the physiological functions of a healthy or sick person, an essential sign of which is the synergistic effect of melatonin with native micronutrients of the fermented milk product.

The introduction of melatonin into the product increases the body's immune status, the rate of metabolic processes, and activates biological functions.

The obtained kefir has anti-stress and adaptogenic activity, is intended for the prevention of sleep disorders, colds; normalization of metabolism; reducing the incidence in areas with poor environmental conditions, in areas with high levels of radiation, in large industrial regions; adaptation to magnetic storms.

EXAMPLE 1

To obtain kefir according to the known variant, 793.7 kg of milk of whole 3.2% fat content is taken and mixed with 156.3 kg of skim milk of 0.05% fat content. The normalized mixture is heated to a temperature of 41 ° C, cleaned on a centrifugal milk separator. The purified mixture is homogenized at a pressure of 12.5 MPa and a temperature of 45 ° C. After homogenization, the mixture is pasteurized at a temperature of 85 ° C for 15 minutes. The pasteurized mixture is cooled to a temperature of 20 ° C. The mixture is fed into the tank with the stirrer switched on, at the same time 50 kg of kefir fungal yeast is served. 15 minutes after filling the tank, stirring is stopped. The mixture is acidified at a temperature of 18 ° C until a clot with an acidity of 90 ° T is formed. At the end of the ripening, ice water is supplied to the tank jacket.

60 minutes after the water supply, the stirrer is put into operation and the clot is stirred for 10 minutes, and a milky clot of uniform consistency is formed. The stirrer is stopped for 1 hour, then turned on for 2 minutes. After 1 h, turn on again for 5 minutes. The temperature of the mixture reaches 12 ° C. Turn off the water supply to the tank jacket, leaving the clot at rest for 9 hours. Then turn on the stirrer for 3 minutes. Ready kefir is bottled in consumer packaging and packaged. Packaged kefir is cooled to a temperature of 6-8 ° C in a refrigerator.

To obtain kefir according to the proposed option, they take 793.7 kg of milk of whole 3.2% fat and mix with 156.3 kg of skim milk of 0.05% fat. The normalized mixture is heated to a temperature of 41 ° C, cleaned on a centrifugal milk separator. The purified mixture is homogenized at a pressure of 12.5 MPa and a temperature of 45 ° C. After homogenization, the mixture is pasteurized at a temperature of 85 ° C for 15 minutes. The pasteurized mixture is cooled to a temperature of 20 ° C. The mixture is fed into the tank with the stirrer switched on, at the same time, kefir fungal yeast in the amount of 50 kg is fed and melatonin powder in the amount of 20 g is added. 15 minutes after filling the tank, stirring is stopped. The mixture is acidified at a temperature of 18 ° C until a clot with an acidity of 90 ° T is formed. At the end of the ripening, ice water is supplied to the tank jacket.

60 minutes after the water supply, the stirrer is put into operation and the clot is stirred for 10 minutes, and a milky clot of uniform consistency is formed. The stirrer is stopped for 1 hour, then turned on for 2 minutes. After 1 h, turn on again for 5 minutes. The temperature of the mixture reaches 12 ° C. Turn off the water supply to the tank jacket, leaving the clot at rest for 9 hours. Then turn on the stirrer for 3 minutes. Ready kefir is bottled in consumer packaging and packaged. Packaged kefir is cooled to a temperature of 6-8 ° C in a refrigerator.

At the end of the cooling process, kefir samples are taken and analyzed. The main characteristics of the resulting product are presented in tables 1-3.

EXAMPLE 2

To obtain kefir according to the known variant, 317.5 kg of milk of whole 3.2% fat content is taken and mixed with 632.5 kg of skim milk of 0.05% fat content. The normalized mixture is heated to a temperature of 43 ° C, cleaned on a centrifugal milk separator. The purified mixture is homogenized at a pressure of 17.5 MPa and a temperature of 48 ° C. After homogenization, the mixture is pasteurized at a temperature of 89 ° C for 10 minutes. The pasteurized mixture is cooled to a temperature of 25 ° C. The mixture is fed into the tank with the stirrer switched on, at the same time 50 kg of kefir fungal yeast is served. 15 minutes after filling the tank, stirring is stopped. The mixture is acidified at a temperature of 18 ° C until a clot with an acidity of 100 ° T is formed. At the end of the ripening, ice water is supplied to the tank jacket.

60 minutes after the water supply, the stirrer is put into operation and the clot is stirred for 10 minutes, and a milky clot of uniform consistency is formed. The stirrer is stopped for 1 hour, then turned on for 2 minutes. After 1 h, turn on again for 5 minutes. The temperature of the mixture reaches 14 ° C. Turn off the water supply to the tank jacket, leaving the clot at rest for 9 hours. Then turn on the stirrer for 3 minutes. Ready kefir is poured into consumer packaging and packaged. Packaged kefir is cooled to a temperature of 6-8 ° C in a refrigerator.

To obtain kefir according to the proposed option, they take 317.5 kg of milk of whole 3.2% fat and mix with 632.5 kg of skim milk of 0.05% fat. The normalized mixture is heated to a temperature of 43 ° C, cleaned on a centrifugal milk separator. The purified mixture is homogenized at a pressure of 17.5 MPa and a temperature of 48 ° C. After homogenization, the mixture is pasteurized at a temperature of 89 ° C for 10 minutes. The pasteurized mixture is cooled to a temperature of 25 ° C. The mixture is fed into the tank with the stirrer switched on, at the same time, kefir fungal yeast in the amount of 50 kg is fed and melatonin powder in the amount of 20 g is added. 15 minutes after filling the tank, stirring is stopped. The mixture is acidified at a temperature of 18 ° C until a clot with an acidity of 100 ° T is formed. At the end of the ripening, ice water is supplied to the tank jacket.

60 minutes after the water supply, the stirrer is put into operation and the clot is stirred for 10 minutes, and a milky clot of uniform consistency is formed. Stop the stirrer for 1 hour, then turn on for 2 minutes. After 1 h, turn on again for 5 minutes. The temperature of the mixture reaches 14 ° C. Turn off the water supply to the tank jacket, leaving the clot at rest for 9 hours. Then turn on the stirrer for 3 minutes. Ready kefir is poured into consumer packaging and packaged. Packaged kefir is cooled to a temperature of 6-8 ° C in a refrigerator.

EXAMPLE 3

To obtain kefir according to the known variant, 796 kg of milk of whole 3.2% fat content is taken and mixed with 54 kg of skim milk of 0.05% fat. The normalized mixture is heated to a temperature of 43 ° C, cleaned on a centrifugal milk separator. The purified mixture is homogenized at a pressure of 17.5 MPa and a temperature of 45 ° C. After homogenization, the mixture is pasteurized at a temperature of 92 ° C for 5 minutes. The pasteurized mixture is cooled to a temperature of 22 ° C, fermented with fungal starter in an amount of 50 kg, poured into a small container, cooled to 20 ° C, fermented to form a clot with a pH of 4.7 and cooled to 8 ° C.

To obtain kefir according to the proposed option, they take 796 kg of milk of whole 3.2% fat and mixed with 54 kg of skim milk of 0.05% fat. The normalized mixture is heated to a temperature of 43 ° C, cleaned on a centrifugal milk separator. The purified mixture is homogenized at a pressure of 17.5 MPa and a temperature of 45 ° C. After homogenization, the mixture is pasteurized at a temperature of 92 ° C for 5 minutes. The pasteurized mixture is cooled to a temperature of 22 ° C, fermented with fungal yeast in an amount of 50 kg and 25 g of melatonin powder are added, poured into a small container, cooled to 20 ° C, fermented to form a clot with a pH of 4.7 and cooled to 8 ° C.

EXAMPLE 4

To obtain kefir according to the known option. The method is carried out as in example 3, but before the spill, 100 kg of fruit syrup with a mass fraction of sucrose of 62% are added to it.

To obtain kefir according to the proposed option. The method is carried out as in example 3, but before the spill, 100 kg of fruit syrup with a sucrose mass fraction of 62% are introduced into it (see Tables 1-3).

Table 1 Organoleptic indicators Name of indicator Feature Options Famous Proposed Taste and smell Pure, sour milk Pure, sour milk Consistency and appearance Homogeneous with a disturbed clot. Small gas formation in the form of single bubbles caused by the development of normal microflora Color Milky white Milky white

table 2 microbiological indicators Name of indicator Feature Options Famous
Proposed Bacteria of the group of Escherichia coli (coli form) in 1 cm ³ Are absent Pathogens in 50 cm ³ , including salmonella Are absent Staphylococcus aureus in 1 cm ³ Are absent

Table 3 The nutritional value Mass fraction, mg in 100 g of product Feature Options Famous Proposed Tryptophan 49.0 54.0 In ₁ 0,034 0,034 In ₂ 0.31 0.31 At ₆ 0.25 0.33 B ₁₂ 0.60 0.95 Calcium 115.0 116.2 Magnesium 17.4 17.4

Information sources

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Claims (1)

A method of producing kefir with functional properties, including the normalization of milk raw materials, purification, homogenization, pasteurization, cooling to a fermentation temperature, fermentation, fermentation, cooling, ripening, packaging, cooling, characterized in that 5–25 melatonin powder is added together with the fermentation g per 1000 kg of the mixture.