KR100377959B1 - The method of wine making from the by-product of soy-milk - Google Patents

Abstract

The present invention relates to a liquor manufacturing method using a soybean, which is made by making soymilk with meju soybeans into a fermentation vessel in the primary fermentation vessel, lemon peel, banana or ginger, etc. ; A second step of adding sugar, malic acid, tartaric acid, citric acid, and a total acid and brewing yeast after the first step, and fermenting at 25 to 26 ° C. indoors; A third step of gradually lowering the room temperature from 25 to 26 ° C. to 20 ° C. during the fermentation for 4 to 5 days after the second step, and stirring two to three times daily; If the fermentation through the third step to filter, after the fourth step of putting the solution back to the original primary fermentation vessel, the sugar syrup is added to ferment again for 3 to 4 days; After the fourth process, the solution was put in a secondary fermentation vessel to block contact with the atmosphere and to release carbon dioxide, and the fermentation was gradually lowered from 20 ° C. to 15 ° C. for 3 to 4 weeks, and then prevented from oxidation. 5th process of transferring to; When the fermentation is sufficiently made through the fifth step, the fermentation is carried out again to another container, where the sixth step is performed.

According to the present invention, alcoholic beverages that can satisfy various tastes of modern people by using the sebum generated by soybeans are provided.

Description

The method of wine making from the by-product of soy-milk}

The present invention relates to a liquor manufacturing method, and more particularly to a liquor manufacturing method using busy.

Long-established edible soybeans contain many ingredients that are beneficial to the human body. In addition, various effects of the ingredients on the human body are gradually being proved through the laboratory as well as clinical experiments. In particular, research experiments in senior countries, including the United States, reveal that various ingredients in soybeans are effective in preventing and healing diseases.

Therefore, in North America and Europe, products made from soybeans, such as tofu or soy milk, as well as soy hamburger, soy hotdog, soy cheese, soy yogurt, and soy margarine Soy margarine, soy mayonnaise, etc.

An object of the present invention is to provide a liquor manufacturing method using the sebum produced after making soy milk with soybean milk rich in carbohydrates, proteins, fiber, calcium, iron and other nutrients beneficial to the human body, satisfying various tastes of modern people drink It is to provide a liquor that can help.

Specific features and advantages of the present invention will become more apparent from the following description.

The liquor manufacturing method using the biji according to the present invention is largely composed of six steps, the first step is to mix the biji which is the main raw material of the present invention, lemon peel, banana or ginger, and pour boiling water to cool. The second step is a step of fermenting the mixed sugar and synthetic acid, lemon juice, brewing yeast.

And the third step is to keep the room temperature properly during fermentation, at this time stir the oxygen supply and carbon dioxide discharge smoothly, the fourth step is filtered after 4-5 days, after mixing the sugar in the filtered solution It is a process of fermentation again.

The fifth process puts it into the secondary fermentation vessel to block the contact with the atmosphere, release carbon dioxide and ferment for 3-4 weeks, then transfer to another vessel and gradually cool the room temperature from 20 ℃ to 15 ℃ during fermentation It is a process to make it.

The final sixth step is a step of re-aging in a sterilized bottle or other container after the fifth step.

The raw materials used in the above-mentioned steps 1-6 are listed as follows.

First, soymilk is made from soybeans, and the sebum is generated. At this time, prepare about 2.5-4ℓ of sebum.

Here are the advantages of soybeans (medium soybeans):

Soybeans contain 38-40% protein, 18-20% fat (85% unsaturated fat and 15% saturated fat), large amounts of fiber and about 30% carbohydrates, and calcium, phosphorus and iron. Contains nutrients

In addition to these, soybeans contain various beneficial ingredients for the human body. Phytosterols, which interfere with the absorption of cholesterol, are 1610-1760 ppm, which emulsify oil and water, which help liver function and It contains 15000-25000 ppm of lecithin, which prevents the formation of cholesterol and prevents the formation of kidney stones and gallstones.

There are also 3100-10000 ppm of isoflavones in the soybeans, which are known as phytoestrogens, and have been shown to have great efficacy in breast cancer by animal experiments. It has also been found to be effective in and osteoporosis.

Soybeans containing these ingredients have various health-promoting effects and are effective in heart disease, osteoporosis, menopausal symptoms, breast cancer and prostate cancer.

On the other hand, after extracting and preparing the sewage from soybean having the above-described efficacy, the sugar is prepared, this sugar is prepared 2-3 kg.

Water needs 7.5 to 8 liters, and prepare 2-6 g of brewer's yeast.

Prepare the peel and juice with 3-4 lemons of medium size, and prepare 20-50g of ginger.

In addition, the total acid to be included includes tartaric acid, malic acid, citric acid, all of which have a total acid of pH 3.0 ~ 3.5.

Meanwhile, the raw materials required for the present invention include bananas (1 kg in total), and flowers (dandelions, elders, red clover, etc.) and appropriate amounts of alcohol to give different flavors and aromas.

The above-mentioned raw materials are a quantity for making a total of 8 liter of liquor.

When the raw material is prepared in this way, it is manufactured as follows to make liquor.

First, in the first step, soymilk is made from 5-7 cups of soybean soybeans. Place these soaks in a primary fermentation vessel, pour 7.5-8 liters of boiling water, cover and cool.

For a different flavor or flavor, you can add lemon peel, ginger, or certain fruits or flowers. If you add lemon peel, use 3-4 medium lemons and mix 20-50g of ginger.

In the second step, 1-2 kg of sugar is mixed with the solution made through the first step.

In a mixture of tartaric acid, malic acid, and citric acid with a pH of 3.0 to 3.5, 1.0 to 1.2% by volume of the total dissolved sugar is added to the mixture prepared in the first step. Add the extracted lemon juice, and finally add 2-6 g of brewed yeast to the solution and mix. At this time, the room temperature is maintained at 25 ~ 26 ℃ fermentation.

In the third process, the room temperature is gradually lowered from 25-26 ° C. to 20 ° C. during the fermentation for 4-5 days, at which time two or three times a day are stirred to facilitate oxygen supply and carbon dioxide discharge. -Push inside three times and stir the solution.

After 4-5 days, if the mixture (solution) is fermented to some extent, there is a fourth process.

In this process, the dust is filtered off and placed back into the primary fermentation vessel where only the liquid solution is washed. Then, 0.5-1 kg of the sugar dissolved in the syrup form is mixed with the filtered solution and fermented for 3-4 days in this state.

In this state, there is a fifth process.

In the fifth process, the solution contained in the primary fermentation vessel is transferred to the secondary fermentation vessel using an absorption hose, which is transferred to the secondary fermentation vessel which can be sealed to prevent the solution from contacting the atmosphere.

Here, the secondary fermentation vessel is provided with an air shutoff device, which may be any known device for blocking outside air and discharging carbon dioxide generated in the mainstream.

The solution is added to a secondary fermentation vessel to keep the room temperature at 20 ° C. while fermenting for 3-4 weeks and then slowly lower it to 15 ° C. After 3-4 weeks, transfer to another container using absorbent hose. When moving, be careful not to sink the sediment underneath.

At this time, fill the container to prevent oxidation of the solution. To do this, mix cold or sugary water or the same kind of alcohol.

If the fermentation is sufficient through the fifth step, there is a sixth step of aging in a sterilized bottle or other container. During this process, the liquor gradually becomes transparent, the color changes from lemon to yellowish brown, and the alcohol concentration is about 13 to 16 degrees.

The alcoholic beverages produced in this way contain water, ethyl alcohol, sugars, minerals, vitamins, organic acids, and many other nutrients.

Therefore, the liquor by the manufacturing method of the present invention will not only serve as drinking but also serve to prevent and treat diseases.

According to the present invention, by providing a liquor manufacturing method using the busy liquor generated from meso beans rich in nutrients, such as carbohydrates, proteins, fiber, calcium, iron, etc., beneficial to the human body, the liquor that can satisfy various drinking preferences of modern people Is provided.

Claims (1)

After making soy milk with meju soybeans, add 2.5 to 4 liters of soybean milk, which is produced in a primary fermentation vessel, and pour boiled water at a rate of 7.5 to 8 liters, and either fruit, ginger, or flower such as lemon peel or banana. A first step of selecting and inserting the above; After the first step, 1 ~ 2 kg of sugar is added and dissolved, and a total acid having a pH of 3.0 to 3.5 consisting of tartaric acid, malic acid and citric acid is 1.0 to 1.2% by volume of the total volume of sugar dissolved in the mixture of the first step. A second step of adding lemon juice extracted from three to four lemons of medium size and 2 to 6 g of brewing yeast, and fermenting them at 25 to 26 ° C. for 4 to 5 days; A third step of gradually lowering the room temperature from 25 to 26 ° C. to 20 ° C. while fermenting in the second step, and stirring two to three times daily; When the mixture is fermented through the third process, the mixture is filtered, and the solution is put back into the original primary fermentation vessel, and the fourth process of fermenting again 3 to 4 days by adding 0.5 to 1 kg of sugar to syrup form and ; After blocking the contact with the atmosphere after the fourth process and transferred to the secondary fermentation vessel, the fermentation was gradually lowered from 20 ℃ to 15 ℃ room temperature for 3 to 4 weeks in order to discharge the carbon dioxide generated during fermentation, A fifth step of selecting one of cold water, sugar water and alcoholic beverages of the same kind to fill the rest of the container, and fermenting it to prevent oxidation while transferring to another container; After the fermentation through the fifth step is fully fermented to another container characterized in that the sixth step of aging, Liquor manufacturing method using busy.