WO2007049831A1

WO2007049831A1 - Manufacturing method of wine by using filtered water of bean-curd and wine manufactured thereby

Info

Publication number: WO2007049831A1
Application number: PCT/KR2005/003564
Authority: WO
Inventors: Kyung-Ho Lee
Original assignee: Kyung-Ho Lee
Priority date: 2005-10-26
Filing date: 2005-10-26
Publication date: 2007-05-03

Abstract

The present invention relates to a method of manufacturing wine by using filtered water of bean-curd or bean-curd dregs which are produced as by-products or wastes after the manufacture of soybean products such as soya milk and bean curd such that a variety of active ingredients included in the filtered water of bean-curd or bean- curd dregs can be utilized to be helpful to the health, and a wine manufactured by the method. The manufacturing method of the present invention comprises the steps of using filtered water of bean-curd or a mixture of filtered water of bean-curd and bean- curd dregs as a raw material; supplementing sugar to the raw material to adjust its sweetness to 5.5 to 39.2 Brix; adding 0.02 to 0.13 wt% of brewer's yeast, 0.04 to 0.2 wt% of acid and 0.007 to 0.05 wt% of yeast nutrients with respect to a total amount of the sugar-supplemented raw material to mix them and then to prepare a fermentation mixture; subjecting the fermentation mixture to primary fermentation at a temperature of 20 to 290C for 3 to 10 days; separating only fermented liquid after the primary fermentation to effect secondary fermentation at a temperature of 15 to 180C for 20 to 60 days in a state where air can be blocked and produced carbon dioxide can also be discharged; and then aging the fermented liquid obtained through the secondary fermentation. In particular, a wine which is beneficial to the human body, can be easily taken and is highly preferential can be manufactured by using the filtered water of bean-curd and/or bean-curd dregs produced as the wastes or by-products.

Description

MANUFACTURING METHOD OF WINE BY USING FILTERED WATER OF BEAN-CURD AND WINE MANUFACTURED THEREBY

Technical Field The present invention relates to a method of manufacturing wine by using filtered water of bean-curd and wine manufactured by the method. More particularly, the present invention relates to a method of manufacturing wine by using filtered water of bean-curd or bean-curd dregs produced as by-products or wastes after the manufacture of soybean products such as soya milk and bean curd such that a variety of active ingredients included in the filtered water of bean-curd or bean-curd dregs can be utilized to be beneficial to the health, and a wine manufactured by the method.

Background Art

Soybean is a kind of edible crops which are easily cultivated in a number of places inside and outside of the country. Soybean is rich in nutrients including 30 to 50% of protein, 13 to 25% of fat and vitamins and is very widely used depending on its ingredients and qualities. Particularly in the Republic of Korea, soybean is mostly used for food and is cooked together with rice or used in either processed foodstuffs such as soybean paste, soy sauce, hot pepper paste, bean curd and bean-curd dregs or side dishes such as soybean sprouts. Further, soybean oil obtained by squeezing the soybean is used in various applications, and soybean cake is also widely used as manure and livestock feed.

Furthermore, soybean is used as a variety of industrial raw materials such as a casein adhesive, a celluloid substitute article, plastic, a water-soluble paint, glycerin, soap and the like.

It has been discovered by the modern science and medicine that soybean is particularly rich in ingredients such as isoflavone and saponin which are beneficial to human body. Thus, the interest in soybean as health foods has been gradually increased. It has been known that filtered water of bean-curd among the filtered water of bean-curd (the filtrate left after squeezing the solidified bean curd) and bean-curd dregs which are produced as by-products during the processing of soybean is rich in various kinds of nutrients including minerals such as soluble nitrogen, phosphoric acid, potassium, calcium, magnesium and the like, protein and phosholipid, isoflavone, and amino acids such as glycine, serine and the like, and is significantly rich in saponin. The aforementioned isoflavone refers to a vegetable hormone and is a kind of vegetable hormone (Phytoestrogen). Isoflavone is called as phytoestrogen which combines 'phyto' having a meaning derived from a plant with 'estrogen' having a meaning of functions similar to those of estrogen. Major isoflavones in soybean are daidzein and genistein.

Common filtered water of bean-curd has the chemical components as shown in the following Table 1.

Table 1

Filtered water of bean-curd contains a large amount of isoflavone, which in turn is known to be effective in the treatment of post-menopausal symptoms such as osteoporosis and the like, the prevention of premenstrual syndrome (PMS), the reduction in cholesterol, the prevention of hypertension, and anti-arteriosclerosis and the like. Further, the filtered water of bean-curd is known to inhibit the incidence of cancers. However, only an extremely limited amount of the filtered water of bean- curd has been used as a raw material for producing isoflavone, and almost the whole amount of the filtered water has been dumped.

In the meantime, it has been known that bean-curd dregs are rich in nutrients such as dietary fiber and minerals (calcium etc.), protein and phospholipid, and isoflavone. In particular, the protein in bean-curd dregs has been evaluated as a good protein, since it is rich in sulfur-containing amino acids and lysine.

Common bean-curd dregs have the chemical components as shown in the following Table 2. Table 2

Bean-curd dregs have been recognized as a very good food in view of the fact that they have antioxidative effects because of Vitamin A, Vitamin C, tocopherol and the like contained therein, and that they have a lower fat content as compared to the beef and thus the production of peroxidized lipid is suppressed to thereby prevent cell aging, and they are helpful to peripheral vasodilation and the prevention of cancers and also are very effective in preventing the diseases of adult people.

In the process of preparing bean curd, filtered water of bean-curd is produced in an amount of 300 to 600 wt% and bean-curd dregs are produced in an amount of about

150 wt%, of the total weight of the dry soybean, and such a large amount of filtered water of bean-curd which is daily produced from respective bean-curd manufacturing factories is substantially dumped as environmental wastes. Considering that like the bean-curd dregs, filtered water of bean-curd is rich in various active ingredients of soybean, this waste of the filtered water of bean-curd is resources extravagance.

Further, the bean-curd dregs have been used partially for food or for feed such as livestock feed, but a degree of practical applications is still low.

Korean Patent Laid-open Publication No. 2000-6751 (entitled "A method of manufacturing kimchi to which filtered water of bean-curd is added") discloses a method of manufacturing kimchi by adding 7 to 8 % of filtered water of bean-curd by weight of main materials of kimchi to salted radishes or cabbages during the process of seasoning.

Korean Patent No. 10-377959 (entitled "A method of manufacturing wine by using bean-curd dregs") discloses a method of manufacturing wine comprising the steps of adding lemon shell, banana, ginger or the like to bean-curd dregs and then subjecting to the primary fermentation, and adding sugar syrup and then subjecting to further fermentation and aging.

However, a large amount of filtered water of bean-curd has been produced in the manufacture of bean curd, but it has been substantially dumped. Furthermore, a method of manufacturing wine by using such filtered water of bean-curd has not yet been developed.

Disclosure

Technical Problem

The present invention is based on intensive studies on a method which can be beneficial to the health by using by-products or wastes, such as filtered water of bean- curd or bean-curd dregs, which are left after the manufacture of soybean products. From the repeated studies, the inventors of the present invention have found a method of manufacturing wine by using the filtered water of bean-curd or a mixture of the filtered water of bean-curd and bean-curd dregs and thus completed the present invention. Accordingly, an object of the present invention is to provide a manufacturing method of wine containing active ingredients of filtered water of bean- curd and having an improved taste and functionality by using the filtered water of bean- curd, and a wine manufactured by the method.

Technical Solution According to an aspect of the present invention, there is provided a method of manufacturing wine by using filtered water of bean-curd, comprising (1) a sterilizing step of preparing filtered water of bean-curd as a raw material and sterilizing the prepared filtered water of bean-curd; (2) a sugar supplementing step of adding sugar to the sterilized raw material to adjust sweetness to 5.5 to 39.2 Brix; (3) a mixing step of adding 0.02 to 0.13 wt% of brewer's yeast, 0.04 to 0.2 wt% of acid and 0.007 to 0.05 wt% of yeast nutrients with respect to a total amount of the sugar-supplemented raw material, and mixing them to prepare a fermentation mixture; (4) a primary fermentation step of fermenting the fermentation mixture at a temperature of 20 to 29⁰C for 3 to 10 days; and (5) a secondary fermentation step of separating only fermented liquid, after the primary fermentation step, to effect fermentation for the separated fermented liquid at a temperature of 15 to 18⁰C for 20 to 60 days in a state where air can be blocked and produced carbon dioxide can be discharged. Preferably, bean-curd dregs as the raw material in the sterilizing step (1) are further mixed with the filtered water of bean-curd at a weight ratio of filtered water of bean-curd to bean-curd dregs of 1 :0.2 to 1 :0.5.

The sterilizing step (1) may comprise a high temperature sterilization step of heating the raw material at a temperature of 12O⁰C and 130^QC for 1 to 3 seconds to sterilize the raw material.

The sterilizing step (1) may comprise a pharmaceutical sterilization step of adding sulfite in an amount of 0.1 to 0.5 wt% with respect to a total amount of the fermentation mixture and then allowing the raw material to stand for 20 to 28 hours. Preferably, the sugar used in the sugar supplementing step (2) is sucrose or glucose.

Preferably, the acid is incorporated such that pH of the fermentation mixture obtained in the mixing step (3) can be within a range of 3.5 to 4.5.

Preferably, the brewer's yeast used in the mixing step (3) is Saccharomyces cerevisiae or Saccharomyces baynus.

Preferably, the acid used in the mixing step (3) is a mixed acid in which succinic acid, malic acid and citric acid are mixed at a weight ratio of 3:2:1.

Preferably, the yeast nutrients used in the mixing step (3) is ammonium phosphate. A stirring step of stirring the fermentation mixture two to five times per day may be further executed during the primary fermentation step (4).

In the primary fermentation step (4), herbs selected from the group consisting of licorice, ginger, ginseng or a mixture of two or more thereof may be further incorporated in an amount of 2 to 15 wt% with respect to a total amount of the fermentation mixture.

In the primary fermentation step (4), petals selected from the group consisting of azalea, chrysanthemum, Japanese apricot, rose, camellia, lotus or a mixture of two or more thereof may be further incorporated in an amount of 2 to 15 wt% with respect to a total amount of the fermentation mixture. In the primary fermentation step (4), fruits selected from the group consisting of banana, pineapple, lemon or a mixture of two or more thereof may be further incorporated in an amount of 2 to 15 wt% with respect to a total amount of the fermentation mixture.

In the primary fermentation step (4), grains selected from the group consisting of rice, barley, foxtail millet or a mixture of two or more thereof may be further incorporated in an amount of 2 to 30 wt% with respect to a total amount of the fermentation mixture.

In the secondary fermentation step (5), clarifying agents selected from the group consisting of bentonite, agar, papain, isinglass or a mixture of two or more thereof may be further incorporated into the fermented liquid obtained from the primary fermentation step in an amount of 0.25 to 0.5 wt% with respect to a total amount of the fermentation mixture.

Preferably, an aging step of aging the fermented liquid at a temperature of 15 to 18⁰C for 30 to 90 days is further executed after the secondary fermentation step (5).

Preferably, a racking step of separating only clear spirits from its sediment settled during the aging step to prevent the sediment from being incorporated therein and aging only the separated clear spirits is further executed two or three times.

Preferably, a packing step of bottling the wine and packing the bottle is further executed after the secondary fermentation step.

Preferably, a sterilizing step is further executed after the aging step. Preferably, a filtering step of filtering the wine using a filter medium with a pore size of not greater than 0.5 microns is further executed after the aging step.

Advantageous Effects

Therefore, according to the present invention, there is an advantageous effect capable of providing a method of manufacturing wine by using filtered water of bean- curd or bean-curd dregs produced as by-products or wastes after the manufacture of soybean products such as soya milk and bean curd such that a variety of active ingredients included in the filtered water of bean-curd or bean-curd dregs can be utilized to be beneficial to the health, and a wine manufactured by the method.

Description of Drawings

Fig. 1 is a schematic view illustrating a manufacturing process of preparing filtered water of bean-curd used as a raw material according to the present invention. Fig. 2 is a schematic view illustrating a manufacturing process of preparing wine according to the present invention.

Fig. 3 is a photograph showing a state after the sterilizing treatment of the raw material has been made in the manufacturing process of preparing wine according to the present invention.

Fig. 4 is a photograph showing air lock used in the primary fermentation step in the manufacturing process of preparing wine according to the present invention.

Fig. 5 is a photograph showing a fermenting state during a primary fermentation step among the manufacturing process of preparing wine according to the present invention, where (A) is a photograph showing a state where the fermentation has begun and a cap has started to be produced and (B) is a photograph showing a state where the cap is stirred to facilitate the supply of oxygen.

Fig. 6 is a photograph showing an extruding and filtering state using a commercialized extruder for the separation of fermented liquid executed during a secondary fermentation step in the manufacturing process of preparing wine according to the present invention.

Fig. 7 is a photograph showing a state where the fermentation is effected while blocking air and discharging carbon dioxide during the secondary fermentation step among the manufacturing process of preparing wine according to the present invention. Fig. 8 is a photograph showing a state where impurities such as sediment are removed through a racking step among the manufacturing process of preparing wine according to the present invention.

Fig. 9 is a photograph showing a state where an aging step is executed in the manufacturing process of preparing wine according to the present invention. Fig. 10 is a photograph showing a filter press filter used in a filtering step among the manufacturing process of preparing wine according to the present invention.

Fig. 11 is a photograph showing a packing step among the manufacturing process of preparing wine according to the present invention, where (A) is a photograph showing a bottling step and (B) is a photograph showing a sealing step using a cork stopper.

Best Mode The present invention is characterized in that wine is manufactured by using filtered water of bean-curd or a mixture of the filtered water of bean-curd and bean-curd dregs, which is produced as by-products or wastes when manufacturing soybean products, such that makes active ingredients, such as isoflavone, included in the filtered water of bean-curd or bean-curd dregs are recovered to be beneficial to the human body.

As shown in Fig. 2, a method of manufacturing wine by using filtered water of bean-curd according to the present invention comprises (1) a sterilizing step of preparing filtered water of bean-curd as a raw material and sterilizing the prepared filtered water of bean-curd; (2) a sugar supplementing step of adding sugar to the sterilized raw material to adjust sweetness to 5.5 to 39.2 Brix; (3) a mixing step of adding 0.02 to 0.13 wt% of brewer's yeast, 0.04 to 0.2 wt% of acid and 0.007 to 0.05 wt% of yeast nutrients with respect to a total amount of the sugar-supplemented raw material, and mixing them to prepare a fermentation mixture; (4) a primary fermentation step of fermenting the fermentation mixture at a temperature of 20 to 29⁰C for 3 to 10 days; and (5) a secondary fermentation step of separating only fermented liquid, after the primary fermentation step, to effect fermentation for the separated fermented liquid at a temperature of 15 to 18⁰C for 20 to 60 days in a state where air can be blocked and produced carbon dioxide can be discharged.

In the method of manufacturing wine according to the present invention, filtered water of bean-curd or a mixture of the filtered water of bean-curd and bean-curd dregs can be used as a raw material. In a case where a mixture of filtered water of bean-curd and bean-curd dregs is used as a raw material, bean-curd dregs can be further added to and mixed with the filtered water of bean-curd such that a weight ratio of filtered water of bean-curd to bean-curd dregs becomes 1:0.2 to 1 :0.5. If the content of the bean- curd dregs is used less than 0.2 parts by weight, the content of active ingredients derived from the bean-curd dregs in the obtained wine becomes too low. On the contrary, if the content of the bean-curd dregs is greater than 0.5 parts by weight, there may be a problem in that it takes more time and efforts to execute the separation of fermented liquid in the subsequent secondary fermentation step and the racking and filtering in an aging step, since the bean-curd dregs are solid. The filtered water of bean-curd can be commercially available. Alternatively, as shown in Fig. 1, the filtered water of bean- curd may also be obtained by soaking soybean in water, grinding the soybean to obtain soybean juice, heating and filtering the soybean juice, coagulating the soybean juice to obtain uncurdled bean curd, and then dehydrating the bean curd.

The sterilizing step (1) comprises the steps of preparing filtered water of bean- curd as a raw material and sterilizing the filtered water of bean-curd. The sterilizing step (1) may comprise a high temperature sterilization step of heating the raw material at a temperature of 12O⁰C to 13O⁰C for 1 to 3 seconds to sterilize the raw material or a pharmaceutical sterilization step of adding sulfite in an amount of 0.1 to 0.5 wt% with respect to the total amount of the fermentation mixture and then standing for 20 to 28 hours if the high temperature sterilization step is not appropriate. If the high temperature sterilization step is executed at a temperature less than 12O⁰C or for less than 1 second, the sterilization effect is not sufficient, and thus, abnormal fermentation

' may occur. On the contrary, if the high temperature sterilization step is executed at a temperature of greater than 130oC or for 3 seconds or more, off-odor may occur due to heat denaturation of components included in the filtered water of bean-curd or mixture of the filtered water of bean-curd and bean-curd dregs, the denaturation of protein constituting the bean-curd dregs, or the like. The sulfite used in the pharmaceutical sterilization may be selected from a group consisting of sodium sulfite, sodium hydrosulfite, potassium metabisulfite, and sodium metabisulfite. If the sulfite is used less than 0.1 wt% in the pharmaceutical sterilization, the sterilization effect is not also sufficient, and thus, abnormal fermentation may occur. On the contrary, if the sulfite is used more than 0.5wt%, an excessive amount of sulfite is included in the obtained wine, and thus, it is not appropriate for food standards. Furthermore, if it is taken in a large amount, there may occur safety problems such as stomach irritation, headache, abdominal pain, nausea, circulatory disorder and the like. It is preferred that the ^■ sterilization be executed within 6 hours after preparing the filtered water of bean-curd. Fig. 3 is a photograph showing a state after the sterilizing treatment for the raw material has been made in the sterilization step among the manufacturing process of preparing wine according to the present invention.

The sugar supplementing step (2) comprises the step of adding sugar to the filtered water of bean-curd or the mixture of filtered water of bean-curd and bean-curd dregs serving as a raw material to facilitate alcohol fermentation. It has been known to those skilled in the art that this sugar supplementing step makes it possible to facilitate the alcohol fermentation even in the manufacture of general wine when the sweetness of raw material is not enough. In the sugar supplementing step, sugar is added to the raw material to adjust the sweetness to a range of 5.5 to 39.2 Brix. If the sweetness is less than 5.5 Brix in the foregoing step even after sugar is added, there may be a problem in that the content of alcohol is not sufficient and the rancidifϊcation by acetic acid occurs. On the contrary, if the sweetness exceeds 39.2 Brix after sugar is added, there may be another problem in that the content of alcohol is too high and sugar cannot be sufficiently fermented, thereby resulting in extremely sweet wine. The sugar used in the above sugar supplementing step (2) may be sucrose or glucose. The above mixing step (3) is a process of preparing a fermentation mixture for alcohol fermentation and comprises the steps of adding and mixing 0.02 to 0.13 % of brewer's yeast, 0.04 to 0.2 % of acid and 0.007 to 0.05 % of yeast nutrients by the total weight of the sugar-supplemented raw material. If the brewer's yeast is used in an amount of less than 0.02 wt%, there may be a problem in that it takes much time for fermentation. On the contrary, if the yeast is used more than 0.05 wt%, there may be another problem in that abnormal fermentation occurs. The acid can be added and mixed such that pH of the fermentation mixture obtained in the mixing step (3) can be within a range of 3.5 to 4.5. If an amount of acid used is out of the aforementioned range, there may be another problem in that hydrogen ion concentration, which is one of conditions for the smooth fermentation, is not sufficient, whereby appropriate alcohol fermentation due to the yeast cannot be executed. Further, the brewer's yeast used in the mixing step (3) may be Saccharomyces cerevisiae or Saccharomyces baynus.

The yeasts are particularly suitable for brewing and are known to a degree that they are commercially available from leading manufacturers inside and outside of the country. In addition, the acid used in the mixing step (3) may be a mixed acid in which succinic acid, malic acid and citric acid are mixed with one another in a weight ratio of 3:2:1. The mixed acid is a mixture of edible acids, i.e. acids which can be taken by the human, and is also known to be beneficial to the human body, i.e. effective in fatigue heal. Further, the mixed acid serves to retain a suitable sour taste in the wine obtained according to the present invention and to adjust pH of the fermentation mixture to appropriately accomplish the alcohol fermentation. The yeast nutrients used in the mixing step (3) may be ammonium phosphate. The ammonium phosphate helps the growth of yeast, allows the yeast to be sufficiently viable during the fermentation period and to sufficiently propagate such that the sugar can be easily decomposed into alcohol.

During the primary fermentation step (4), a stirring step of stirring the mixture at an interval of 2 to 5 times per day can be further executed. Such a stirring step is executed such that oxygen is supplied to the yeast to facilitate the fermentation since carbon dioxide is produced during the aforementioned alcohol fermentation. If the number of times of stirring per day is too low, i.e. one (1), there may be a problem in that the above supply of oxygen is not sufficient. On the contrary, if it exceeds 5 times per day, there may be another problem in that the flavor of the finally obtained wine is much lost and thus the preference decreases.

The primary fermentation step (4) comprises the step of fermenting the fermentation mixture at 20 to 29⁰C for 3 to 10 days, and corresponds to a main process of breaking down sugar into alcohol and propagating yeasts. The fermentation period may vary according to a fermentation temperature. According to the experiment results repeated by the inventor(s) of the present invention, it has been confirmed that the fermentation made at temperature of 20 to 29⁰C for 3 to 10 days is optimal. If the fermentation temperature is less than 2O⁰C or the fermentation period is less than 3 days, there may be a problem in that the alcohol fermentation is not sufficient. On the contrary, if the temperature exceeds 29⁰C, there may be another problem in that the flavor of alcohols to be obtained is reduced or acetic acid fermentation occurs. If the fermentation period exceeds 10 days, it is not also preferable in view of the productivity, and a problem such as abnormal fermentation or rancidification by acetic acid occurs. Fig. 4 is a photograph showing air lock used in the primary fermentation step among the manufacturing process of preparing wine according to the present invention. In the primary fermentation step, the air lock may be installed or not. For example, when only the filtered water of bean-curd is used as a raw material, yeast can propagate well even though the air lock is installed. Thus, the primary fermentation step can be executed in a state where the air lock is installed. On the other hand, when the mixture of filtered water of bean-curd and bean-curd dregs is used as a raw material, it is desirable in the yeast propagation to not install the air lock.

Fig. 5 shows a state where the primary fermentation proceeds. Fig. 5 is a photograph showing a state where the mixture is fermented during the primary fermentation step among the manufacturing process of preparing wine according to the present invention, where (A) is a photograph showing a state where the fermentation has begun and a cap has started to be produced, and (B) is a photograph showing a state where the cap is stirred to facilitate the supply of oxygen. The secondary fermentation step (5) comprises the step of separating only the fermented liquid, after the primary fermentation step, to execute the fermentation at a temperature of 15 to 18⁰C for 20 to 60 days in a state where air can be blocked and the produced carbon dioxide can be discharged. This secondary primary fermentation step allows the remaining sugar to completely be subject to alcohol fermentation such that the sugar is not retained. Further, after the primary fermentation step, a subsequent fermentation is executed in a state where solid portions have been removed by separating only the fermented liquid from the obtained fermentation product. Therefore, the secondary fermentation step has an advantage in that the storage stability and the taste of the obtained wine can be enhanced. Fig. 6 is a photograph showing an extruding and filtering state using a commercialized extruder for the separation of fermented liquid executed during the secondary fermentation step among the manufacturing process of preparing wine according to the present invention. If the secondary primary fermentation step is executed at a temperature of less than 15⁰C or for the period of less than 20 days, there may be a problem in that the secondary fermentation is not sufficient. On the contrary, if the fermentation temperature exceeds 18⁰C, there may be another problem in that the change in taste of the wine or the rancidification by the abnormal propagation of acetic acid is produced. If the fermentation period of the secondary fermentation step exceeds 60 days, it is not also preferable in view of the productivity. In particular, Fig. 7 shows a state where the fermentation is effected while blocking air and discharging carbon dioxide during the secondary fermentation step among the manufacturing process of preparing wine according to the present invention.

In the primary fermentation step (4), herbs selected from the group consisting of licorice, ginger, ginseng or a mixture of two or more thereof may be further incorporated in an amount of 2 to 15 wt% of the total amount of the fermentation mixture. The herbs serve to add the taste and flavor to the wine obtained according to the present invention. Further, since the herbs contain active ingredients beneficial to the human body, they can increase the preference of the wine to be obtained according to the present invention. If the herbs are used less than 2 wt%, there may be a problem in that the enhancement of preference by the improvement of taste and flavor due to the addition of the herbs is not sufficient. On the contrary, if the herbs are used more than 15wt%, there may be another problem in that the obtained wine has a strong off-taste and off-odor and thus the preference decreases. The herbs may be introduced in their original, i.e. massive, forms, and preferably, the herbs may be ground by a grinder and then introduced.

In the primary fermentation step (4), petals selected from the group consisting of azalea, chrysanthemum, Japanese apricot, rose, camellia, lotus or a mixture of two or more thereof may be further incorporated in an amount of 2 to 15 wt% of the total amount of the fermentation mixture. In particular, the petals serve to further add the flavor to the wine to be obtained according to the present invention, thereby increasing the preference of the wine obtained according to the present invention. If the petals are used less than 2 wt%, there may be a problem in that the enhancement of preference by the improvement of the flavor due to the addition of the petals is not sufficient. On the contrary, if the petals are used more than 15 wt%, there may be another problem in that the obtained wine has too strong flavor, and thus, the preference decreases likewise.

During the primary fermentation step (4), fruits selected from the group consisting of banana, pineapple, lemon or a mixture of two or more thereof may be further incorporated in an amount of 2 to 15 wt% of the total amount of the fermentation mixture. In particular, the fruits serve to further add the unique taste and flavor of the fruit to the wine to be obtained according to the present invention, which makes it possible to increase the preference of the wine obtained according to the present invention. If the fruits are used less than 2 wt%, there may be a problem in that the enhancement of preference by the improvement of the flavor due to the addition of the fruits is not sufficient. On the contrary, if the fruits are used more than 15 wt%, there may be another problem in that the obtained wine has too strong flavor, and thus, the preference decreases likewise. In the primary fermentation step (4), grains selected from the group consisting of rice, barley, foxtail millet or a mixture of two or more thereof may be further incorporated in an amount of 2 to 30 wt% of the total amount of the fermentation mixture. Particularly, the grains serve to further add the unique taste and flavor of the grains themselves to the wine to be obtained according to the present invention, which makes it possible to increase the preference of the wine obtained according to the present invention. If the grains are used less than 2 wt%, there may be a problem in that the enhancement of preference by the improvement of the flavor due to the addition of the grains is not sufficient. On the contrary, if the grains are used more than 30 wt%, there may be another problem in that the obtained wine has too strong flavor, and thus, the preference decreases likewise.

In the secondary primary fermentation step (5), clarifying agents selected from the group consisting of bentonite, agar, papain, isinglass (a dry product obtained by washing air bladders of fishes) or a mixture of two or more thereof may be further incorporated into the fermented liquid obtained from the primary fermentation step. The clarifying agents are widely used in the manufacture of wine and have been illustrated by an example in the present invention. The clarifying agents, however, should not be construed to limit the scope of the present invention. The clarifying agents are removed through filtering in the subsequent filtering step after the secondary fermentation has been completed in the secondary primary fermentation step. The clarifying agents usually serve to remove impurities through the adsorption of the impurities such as fine floatage in the fermented liquid and the subsequent filtering of the agents adsorbed with the impurities in the filtering step and to clear (clarify) the wine manufactured by the method of the present invention. A mixed amount of the clarifying agents can vary according to the kinds of the clarifying agents used. It will be understood that those skilled in the art can easily determine the amount of use for the commercially available clarifying agents. For example, in a case where the bentonite is used as the clarifying agent, it can be mixed in an amount of 0.25 to 0.5 wt% of the total amount of the fermented liquid.

After the secondary fermentation step (5), an aging step of aging the fermented liquid at 15 to 18⁰C for 30 to 90 days can be further executed. It will be appreciated that the aging step is a process of softening the taste and flavor of the wine to be obtained and is a technique widely used in the manufacture of wine, particularly, fermented liquor such as fruit wine and grain wine. Fig. 9 is a photograph showing a state of executing the aging step among the manufacturing process of preparing wine according to the present invention.

In particular, a racking step of separating only clear spirits from its sediment settled during the aging step to prevent the sediment from being incorporated therein and aging only the separated clear spirits may be further executed two or three times. It will be appreciated that the racking step is also a process of preventing the sediment from being formed in the finally obtained wine to enhance the value of products and the storage stability of the wine and is a technique widely used in the manufacture of wine, particularly, fermented liquor such as fruit wine and grain wine. Fig. 8 is a photograph showing a state where impurities such as sediment are removed through the racking step among the manufacturing process of preparing wine according to the present invention.

After the secondary fermentation step, a packing step of bottling the wine and then packing the bottle can be further executed. The packing step makes it easy to bottle the obtained wine and to preserve, transport and store the bottled wine as it is. An example of the packing step is shown in Fig. 11. Fig. 11 is a photograph showing the packing step among the manufacturing process of preparing wine according to the present invention, where (A) is a photograph showing a bottling step and (B) is a photograph showing a sealing step using a cork stopper.

After the aging step, a sterilizing step may be further executed. Such a sterilizing step makes it possible to sterilize even yeasts and thus to prevent the additional alcohol and/or acetic acid fermentation from occurring. Therefore, the storage stability of the wine manufactured by the method of the present invention can be greatly enhanced.

After the aging step, a filtering step of filtering the wine using a filter medium with a pore size of not greater than 0.5 microns can be further executed. Such a filtering step makes it possible to remove even fine solid portions remaining in the obtained wine and thus to prevent precipitates from being formed during the preservation. Therefore, the value of products of the obtained wine can be enhanced. Fig. 10 is a photograph showing a filter press filter used in the filtering step among the manufacturing process of preparing wine according to the present invention. In particular, according to the present invention, the fermentation step is separately executed and the aging step is followed. That is, the first fermentation step is executed at a temperature of 20 to 29⁰C for 3 to 10 days, and the secondary fermentation step is executed at a temperature of 15 to 18°C for 20 to 60 days, and the aging step is then executed for 30 to 90 days. Therefore, it has been found that the wine is well ripen and has excellent taste and flavor. The wine thus manufactured by the method of manufacturing wine by using filtered water of bean-curd has alcohol content within a range of 3 and 19 % by volume. Thus, the wine so obtained is good to drink and becomes a product having high preference.

Hereinafter, the present invention will be described in detail with reference to specific examples of the present invention.

Example 1 Soybean was commercially obtained and prepared. The prepared soybean was clearly washed, and then soaked for 24 hours in water having weight three times greater than the dry soybean, followed by grinding the soaked soybean into soybean juice. A portion of the prepared soybean juice was heated to 100⁰C for 2 to 3 minutes, and then filtered to prepare soybean milk. Thereafter, a coagulant (generally, electrolyte such as bittern) was added to the soybean milk to obtain uncurdled bean curd, which in turn was dehydrated to prepare filtered water of bean-curd as a raw material. The remaining portion of the soybean juice was heated to 100⁰C for 2 to 3 minutes, and then filtered to prepare bean-curd dregs.

The prepared filtered water of bean-curd was subjected to high temperature sterilization at 13O⁰C for 3 seconds.

4 kg of sugar was added to 10 kg of the sterilized filtered water of bean-curd to supplement sugar such that the sweetness became about 27.75 Brix. Then, a mixed acid in which succinic acid, malic acid and citric acid is mixed at the weight ratio of 3:2:1 was prepared. 5 g of brewer's yeast, 10 g of he mixed acid and 2 g of ammonium phosphate were added to the sugar-supplemented raw material, and the resultant material was subjected to primary fermentation at 25⁰C for 10 days while stirring 3 times per day.

A secondary fermentation was effected by compressing and filtering the product obtained through the primary fermentation to separate a fermented liquid, and put into a storage container equipped with air lock, which blocks air and discharges produced carbon dioxide, at a temperature of 18⁰C for 50 days.

A racking step of transferring only clear spirits to another storage container while retaining the sediment therein during a second fermentation period was effected three times.

The product obtained through the secondary fermentation was introduced into an airtight container together with about 4.5 g of bentonite as a clarifying agent, and subjected to aging at 15⁰C for 90 days while preventing it from being oxidized and fermented again. The aged product was filtered, sterilized, charged in a bottle or container equipped with a cork stopper, and then packed to complete the manufacture of wine. It was confirmed that alcohol content is about 14% by volume after the alcohol fermentation has been completed. Example 2

Except that 1 kg of ginseng was ground with a grinder and then added during the primary fermentation, this Example was effected in the same way as described in Example 1.

Example 3 Except that 300 g of chrysanthemum petals was well washed and then added during the primary fermentation, this Example was effected in the same way as described in Example 1. Example 4

In this Example, the filtered water of bean-curd and the bean-curd dregs as prepared in Example 1 were used. The prepared filtered water of bean-curd was sterilized at 13O⁰C for 3 seconds. 60 kg of the filtered water of bean-curd and 20 kg of the bean-curd dregs as sterilized and prepared were mixed, and sugar was added thereto to supplement sugar such that the sweetness became about 27.75 Brix. Further, a mixed acid in which succinic acid, malic acid and citric acid are mixed at a weight ratio of 3:2:1 was prepared. 30 g of brewer's yeast, 60 g of he mixed acid and 12 g of ammonium phosphate were added to the sugar-supplemented raw material, and the resultant material was subjected to primary fermentation at 25⁰C for 10 days while stirring 3 times per day.

A secondary fermentation was effected by compressing and filtering the product obtained through the primary fermentation to separate a fermented liquid, and put into a storage container equipped with air lock, which blocks air and discharges produced carbon dioxide, at a temperature of 18⁰C for 50 days. A racking step of transferring only clear spirits to another storage container while retaining the sediment therein during a second fermentation period was effected three times.

The product obtained through the secondary fermentation was introduced into an o airtight container and subjected to aging at 15⁰C for 90 days while preventing it from being oxidized and fermented again. The product was filtered, sterilized, charged in a bottle or container equipped with a cork stopper, and then packed to complete the manufacture of wine.

Example 5

10 Except that 1 kg of ginseng was ground with a grinder and then added during the primary fermentation, this Example was effected in the same way as described in Example 4.

Example 6

Except that 300 g of chrysanthemum petals was well washed and then added lδ during the primary fermentation, this Example was effected in the same way as described in Example 4.

Comparative Example 1

Manufacture of wine using only bean-curd dregs

Except that the same amount of water was substituted for the filtered water of 20 bean-curd, this comparative Example was effected in the same way as described in Example 4.

Experiment 1 Sensory test

The wine manufactured by these Examples was evaluated through the sensory 25 test. The sensory test was conducted by classifying test items according to the taste, flavor and preference and then using a 9-point scoring method for each item. * Considering age and sex, total 50 adult men and women, i.e. 10 persons for each age group from their teens to fifties were selected as panels for the sensory test. The test results are shown in the following Table 3 0

Table 3

As shown in Table 3, it was proven that the wine obtained by using the filtered water of bean-curd according to Examples 1 to 6 of the present invention has excellent taste and flavor and thus obtains high preference. Further, since filtered water of bean- curd or a mixture of filtered water of bean-curd and bean-curd dregs is used as a raw material, active ingredients included in the filtered water of bean-curd or bean-curd dregs can be easily taken and reused.

On the contrary, it was proven that the wine obtained without using filtered water of bean-curd is inferior to the wine obtained by using the bean-curd dregs and filtered water of bean-curd of the present invention in view of the taste and flavor, thereby obtaining low preference.

Meanwhile, as a result of the analysis of components of the wine obtained by using filtered water of bean-curd according to Examples 1 and 4 of the present invention, it was confirmed that a great amount of daidzein, genistein and the like, which are main active ingredients of isoflavone, was contained in the wine. The comparison results of contents of daidzein, genistein and the like between Examples 1 and 4 and Comparative Example 1 and Control (grain wine of which main materials is rice) can be summarized in the following Table 4.

Table 4

Further, as a result of the analysis of components of the wine obtained by using filtered water of bean-curd according to Example 1 of the present invention, it was confirmed that a great amount of free amino acids and the like was contained in the wine. The comparison results of contents of free amino acids and the like between Example 1 and Control can be summarized in the following Table 5.

Table 5

As shown in Table 5, Example 1 of the present invention exhibits a little less content of free amino acids as compared with the grain wine of Control. However,

^• since rice serving as a source for food is used as a raw material in Control, whereas

Example 1 uses filtered water of bean-curd which has been dumped as wastes after the manufacture of soybean products, Example 1 of the present invention is very useful in view of the fact that it can recover from wastes a high content of amino acids similar to those of Control using rice as a raw material such that the recovered amino acids can be easily taken. Further, it is widely known that amino acids are helpful to curer the hangover. Therefore, the wine obtained by the method of the present invention has a large amount of amino acids, there is an advantage in that there is no uneasy feeling in the stomach after drinking.

Industrial Applicability

According to the present invention, there is an advantageous effect of providing a method of manufacturing wine and wine manufactured by the method, wherein filtered water of bean-curd or bean-curd dregs produced as by-products or wastes after the manufacture of soybean products such as soya milk and bean curd are used to manufacture wine such that a variety of active ingredients included in the filtered water of bean-curd or bean-curd dregs can be utilized, which can helpful to the health.

From the foregoing, although the present invention has been described in connection with only the specific embodiments thereof, it will be apparent to those skilled in the art that various changes and modifications can be made thereto within the technical scope and spirit of the present invention. It is also apparent that such changes and modifications fall within the scope of the present invention defined in the appended claims.

Claims

1. A method of manufacturing wine by using filtered water of bean-curd, comprising:

(1) a sterilizing step of preparing filtered water of bean-curd as a raw material and sterilizing the prepared filtered water of bean-curd;

(2) a sugar supplementing step of adding sugar to the sterilized raw material to adjust sweetness to 5.5 to 39.2 Brix;

(3) a mixing step of adding 0.02 to 0.13 wt% of brewer's yeast, 0.04 to 0.2 wt% of acid and 0.007 to 0.05 wt% of yeast nutrients with respect to a total amount of the sugar-supplemented raw material, and mixing them to prepare a fermentation mixture;

(4) a primary fermentation step of fermenting the fermentation mixture at a temperature of 20 to 29⁰C for 3 to 10 days; and

(5) a secondary fermentation step of separating only fermented liquid, after the primary fermentation step, to effect fermentation for the separated fermented liquid at a temperature of 15 to 18⁰C for 20 to 60 days in a state where air can be blocked and produced carbon dioxide can be discharged.

2. The method as claimed in claim 1, wherein bean-curd dregs as the raw material in the sterilizing step (1) are further mixed with the filtered water of bean-curd at a weight ratio of filtered water of bean-curd to bean-curd dregs of 1 :0.2 to 1 :0.5.

3. The method as claimed in claim 1, wherein the sterilizing step (1) comprises a high temperature sterilization step of heating the raw material at a temperature of 12O⁰C and 13O⁰C for 1 to 3 seconds to sterilize the raw material.

4. The method as claimed in claim 1, wherein the sterilizing step (1) comprises a pharmaceutical sterilization step of adding sulfite in an amount of 0.1 to 0.5 wt% with respect to a total amount of the fermentation mixture and then allowing the raw material to stand for 20 to 28 hours.

5. The method as claimed in claim 1, wherein the sugar used in the sugar supplementing step (2) is sucrose or glucose.

6. The method as claimed in claim 1, wherein the acid is incorporated such that pH of the fermentation mixture obtained in the mixing step (3) can be within a range of 3.5 to 4.5. δ

7. The method as claimed in claim 1, wherein the brewer's yeast used in the ^• mixing step (3) is Saccharomyces cerevisiae or Saccharomyces baynus.

8. The method as claimed in claim 1, wherein the acid used in the mixing step (3) 0 is a mixed acid in which succinic acid, malic acid and citric acid are mixed at a weight ratio of 3:2:1.

9. The method as claimed in claim 1, wherein the yeast nutrients used in the mixing step (3) is ammonium phosphate. 5

10. The method as claimed in claim 1, wherein a stirring step of stirring the fermentation mixture two to five times per day is further executed during the primary fermentation step (4).

^• 11. The method as claimed in claim 1 , wherein in the primary fermentation step (4), herbs selected from the group consisting of licorice, ginger, ginseng or a mixture of two or more thereof are further incorporated in an amount of 40 to 60 wt% with respect to a total amount of the fermentation mixture.

5 12. The method as claimed in claim 1, wherein in the primary fermentation step (4), petals selected from the group consisting of azalea, chrysanthemum, Japanese apricot, rose, camellia, lotus or a mixture of two or more thereof are further incorporated in an amount of 5 to 15 wt% with respect to a total amount of the fermentation mixture.

13. The method as claimed in claim 1 , wherein in the primary fermentation step (4), fruits selected from the group consisting of banana, pineapple, lemon or a mixture of two or more thereof are further incorporated in an amount of 2 to 15 wt% with respect to a total amount of the fermentation mixture.

14. The method as claimed in claim 1, wherein in the primary fermentation step (4), grains selected from the group consisting of rice, barley, foxtail millet or a mixture of two or more thereof are further incorporated in an amount of 2 to 30 wt% with respect to a total amount of the fermentation mixture.

15. The method as claimed in claim 1, wherein in the secondary fermentation step (5), clarifying agents selected from the group consisting of bentonite, agar, papain, isinglass or a mixture of two or more thereof are further incorporated into the fermented liquid obtained from the primary fermentation step in an amount of 0.25 to 0.5 wt% with respect to a total amount of the fermentation mixture.

16. The method as claimed in claim 1, wherein an aging step of aging the fermented liquid at a temperature of 15 to 18⁰C for 30 to 90 days is further executed after the secondary fermentation step (5).

17. The method as claimed in claim 16, wherein a racking step of separating only clear spirits from its sediment settled during the aging step to prevent the sediment from being incorporated therein and aging only the separated clear spirits is further executed two or three times.

18. The method as claimed in claim 1, wherein a packing step of bottling the wine and packing the bottle is further executed after the secondary fermentation step.

19. The method as claimed in claim 16, wherein a sterilizing step is further executed after the aging step.

20. The method as claimed in claim 16, wherein a filtering step of filtering the wine using a filter medium with a pore size of not greater than 0.5 microns is further executed after the aging step.

21. A wine manufactured by a method according to any one of claims 1 to 20.

22. The wine as claimed in claim 21, wherein an alcohol content of the wine is within a range of 3 to 19 % by volume.