KR100561563B1 - Method for preparation of distilled spirits added with liquefaction and saccharification enzyme by stages - Google Patents

Abstract

The present invention relates to a method for producing a distilled shochu by using a purified enzyme step by step, it is possible to produce a distilled shochu by shortening the production time because no bacteria are used in the liquefaction, saccharification and fermentation process of shochu Provide a way. By preparing a distilled shochu using the production method according to the present invention, the unique smell and bad taste of koji or koji is removed, so there is less volatile components and acidity, so that distilled shochu is easy to drink and has excellent flavor.

Distilled water, purified enzyme, liquefaction, saccharification, fermentation

Description

Method for preparation of distilled spirits added with liquefaction and saccharification enzyme by stages}

The present invention relates to a method for producing a distilled shochu by using purified enzyme step by step, more specifically, by using proteolytic enzyme, liquefaction enzyme, saccharifying enzyme step by step, respectively, without using the bacterium, excellent taste and flavor It relates to a method of producing shochu.

In general, all alcoholic beverages are called alcohol. The exact definition is alcoholic beverages containing more than 1% alcohol. Alcohol is largely divided into brew, mixed liquor and distilled liquor depending on the content of alcohol or the method of preparation. Brewed liquor is a liquor obtained by fermenting raw materials including grains, fruits, or sugars to obtain weak alcoholic beverages. Depending on the nature of the yeast and the content of sugars, alcoholic beverages usually have about 8 to 14 degrees of alcoholic beverages. Mixed liquor is a mixed liquor that adds sweetness to distilled water with sugar and is flavored with leachate of herbaceous bark such as fruits, herbs and spices. Liqueur and Bitter belong to this category. Distilled liquor is a distilled liquor made for distilling alcoholic beverages or even higher purity alcohols. Whiskey, brandy, rum, gin, vodka, tequila, shochu, etc. are usually belonging to more than 40 degrees.

Soju, a kind of distilled liquor, is obtained by distilling fermented raw materials containing starch, soup and water, and is divided into distillation and distillation according to the distillation method. Among them, distilled shochu is manufactured by distillation with a single distillation, so that in addition to alcohol, there are many flavor components such as aldehyde, fusel oil, and polyfural, and has a unique aroma according to the raw material. In the conventional production of distilled shochu, the raw material is used for grains such as rice, barley, corn, potatoes, sweet potatoes and the like containing a lot of starch.

Enzymes are required in the process of converting the raw material of the soju into sugar, and usually, Korean bacteria are used. Nuruk, which is mainly used as a Korean bacterium, is made by crushing wheat, wheat, etc., kneading and molding, and then naturally breeding molds in the air. It produces and secretes various enzymes and contains wild yeast. It is a kind. Koji is an artificial breeding of mold, which is a fungus after adding starch ingredients. These fungi are the most important factors affecting the quality and yield of alcoholic beverages. However, the method using the mold is liquefaction, saccharification and fermentation at the same time, the weak saccharification power, the brewing efficiency is low, the fermentation is not constant and the process is complicated, the situation is difficult to mass production. In addition, due to the use of koji and yeast, it is known to have a unique scent coming from the fungus, and it is not preferable because of its high volatility and acidity.

Therefore, in order to improve this disadvantage, a method of using purified enzyme without using yeast or soup when preparing grain fermented liquor was studied. Korean Patent Registration No. 16959 discloses a method for brewing an alcoholic beverage, characterized in that the starch raw material is steamed with saccharifying enzyme and fermented by yeast for alcohol.

However, when the saccharification process is performed using the purified enzyme as described above, since the activity of the purified enzyme is high in the low pH range, it is necessary to separately adjust the pH by adding an acidic substance such as lactic acid to the liquefied liquid of the raw grain. There are disadvantages.

In addition, the Republic of Korea Patent Registration No. 3831, grain fermentation liquor characterized in that the raw material is converted to fermentable sugar using proteolytic enzyme, liquefaction enzyme and saccharifying enzyme and alcohol fermentation with 0.3 to 1.0% by volume of yeast Disclosed is a method of producing columnar other lumbers. However, other sanctions based on the grain fermented liquor of the prior patent had a problem that the preference is poor because the fermentation odor or alcohol odor is a lot.

Recently, the trend of consumption of liquor is a trend that is more easy to drink and prefers distilled liquor, which is rich in flavor. In order to respond to this trend, it has been required to develop a distilled shochu with a soft and excellent flavor with the smell and bad tastes of Koji removed.

Accordingly, the present inventors add proteolytic enzymes, liquefied purified enzymes and glycated purified enzymes in stages under optimum conditions to ferment to obtain circumference, and distilled shochu prepared through distillation under reduced pressure, filtration and aging process is required for the preparation of soju. The present invention has been completed by shortening the time to be used, and removing the bad tastes caused by the peculiar smell and the volatile components of the fungi, so that the bitterness is soft and has a good flavor.

An object of the present invention is to produce a distilled soju without fermentation, distillation, filtration and aging of the circumference using proteolytic enzyme, liquefied purified enzyme and glycated purified enzyme step by step under optimum conditions, respectively, It is to provide distilled shochu with excellent taste and flavor.

In order to achieve the above object, the present invention provides a method for preparing a distilled soju comprising the proteolytic enzyme addition step, liquefaction step, saccharification step, fermentation step, distillation step, filtration step and aging step respectively. .

Hereinafter, the present invention will be described in detail.

The method for producing shochu according to the present invention

(1) grinding the raw material of soju, adding purified water, and then adding 0.05 to 0.1% by weight of the proteolytic enzyme;

(2) liquefying at 75 to 85 ℃ by adding 0.8 to 1.2% by weight of the purified liquefied enzyme to decompose starch to the raw material solution of step (1);

(3) adding the purified saccharification enzyme in an amount of 0.8 to 1.2% by weight to the liquefied raw material of step (2) and glycosylating at 40 to 60 ° C;

(4) After the session of step (3) is completed, the yeast activity is destroyed, and then the yeast is first fermented at 5 to 15 ℃ by adding 0.01 to 0.1% by weight of yeast, and the second fermentation at -4 to 2 ℃ Fermentation for a total of 15 to 20 days;

(5) distillation of the fermentation broth under reduced pressure at 40-60 ° C. to 70-150 mmHg to produce a distillate having an alcohol concentration of 40-50% by weight;

(6) treating the distillate with 0.05 to 1.5% by weight of powdered activated carbon or polyvinyl-polypyrrolidone (PVPP) for 1 to 4 hours, and freezing filtration with a 1 to 4 μm filter at -10 to 4 ° C. ; And

(7) a aging step of treating the filtrate with ultrasonic waves having a frequency of 10 to 50 kHz for 5 to 10 days;

Characterized in that it comprises a.

In addition, in the method for producing soju according to the present invention, a step of liquefying and saccharifying by adding proteolytic enzymes to raw materials is carried out step by step, whereby steps (1) to (3) are performed for 3 to 4 hours It features.

Method for producing a distilled shochu according to the present invention is as follows.

First process: raw material processing step

The grains and documents used as raw materials are crushed into fine powders of 100 to 150 mesh using a hammer mill or a disk mill, and purified water of about 3 to 5 times is added to the ground grains and documents. To prepare.

Specifically, grains and documents used in the present invention are preferably selected from the group consisting of rice, barley, crude, sorghum, wheat, barley, soybeans, red beans, corn, sweet potatoes, potatoes and tapioca.

Second Process: Proteolysis Step

The temperature of the raw material solution prepared in the first step was raised to 40 to 60 ° C. and stirred for 30 minutes by adding 0.01 to 0.2% by weight of proteinase, more preferably 0.05 to 0.1% by weight, and then 30 minutes. The temperature is raised to 95-100 ° C. over.

The proteolytic enzyme refers to an enzyme that converts a protein into an amino acid via a peptide. In the present invention, it is used to supply a nitrogen source of yeast by breaking down a small amount of protein contained in cereals. Proteolytic enzymes that can be used are not particularly limited and can be easily purchased and used on the market. Used in the present invention is Neutrase from Novo Nordisk, Korea.

Third process: liquefaction step

0.5 to 2% by weight, more preferably 0.8 to 1.2% by weight of a purified liquefied enzyme which decomposes amylose and amylopectin, which are the main components of starch, into dextrin and oligosaccharide, was added to the raw material solution prepared in the second step to 75 to 85 ° C. Liquefy at temperature for 55-70 minutes.

The purified liquefied enzyme randomly hydrolyzes the bonds inside the starch to produce starch suspension by producing small amounts of glucose, maltose and low molecular weight dextrin, which are fermentable sugars available to yeast. It is an enzyme that can convert into a clear solution at high speed. The purified liquefied enzyme is not particularly limited, but α-amylase is representative. Liquefied enzymes can be easily purchased and used on the market, and used in the present invention is Termamyl 120L of Novo Nordisk, Korea.

4th process: saccharification step

To the temperature to 40 to 60 ℃ by adding 0.5 to 2% by weight, more preferably 0.8 to 1.2% by weight of a purified glycosylation enzyme that decomposes dextrin and oligosaccharides to sugars of less than tritane to the liquefied raw material solution in the third step Saccharification for 55-70 minutes.

The purified glycosylation enzyme refers to an enzyme that converts starch into sugar by hydrolyzing the outer portion of the starch particles. The purified glycosylating enzyme is not particularly limited, and β-amylase and glucoamylase are typical. The glycosylating enzyme can be easily purchased and used on the market, and used in the present invention is Novo's Dextrozyme 225 / 75L.

The glycosylation enzymes are generally characterized by high activity in the low pH range. For example, the optimum pH range of Dextrozyme 225 / 75L used in the present invention is about 4.3 to 4.5, and in the present invention, 1M HCl was used in the raw material solution to adjust the pH.

5th process: fermentation step by fermentation yeast

After saccharification is complete, the solids are removed and boiled at 100 ° C. for 18-20 minutes to destroy the activity of the enzyme and then cooled to 35-40 ° C. Yeast 0.01 to 0.1% by weight is added to the cooled raw material solution, the first fermentation at 5 to 10 ℃, secondary fermentation at -4 to 2 ℃, fermentation for a total of 15 to 20 days to obtain a columnar. By fermentation as above conditions, the first fermentation can produce alcohol well during the fermentation process, can prevent contamination by other various germs, during the second fermentation can remove bad odor and maintain good fragrance . The fermented yeast may be selected from Saccharomyces and preferably Saccharomyces cerevisiae.

6th Process: Distillation Step

The prepared columnar is manufactured in a liquor research institute and distilled under atmospheric pressure or reduced pressure with a single-stage distillation. Atmospheric distillation is distilled to 760 mmHg (atmospheric pressure) at 100 to 125 ° C, and reduced pressure distillation to 70 to 150 mmHg at 40 to 60 ° C. The concentration of the final distilled liquor according to the invention is preferably 40 to 50% by weight, more preferably 40 to 45% by weight.

Process 7: Filtration Step

The post-distillation treatment step may be activated charcoal or PVPP (Poly Vinyl-Poly Pyrrolidone), or frozen filtration using a filter. When using activated carbon or PVPP, it is preferable to treat with 0.01 to 3.0 weight% of activated carbon or PVPP for 1 to 4 hours, and it is more preferable that the amount of activated carbon or PVPP is 0.05 to 1.5 weight%. Activated carbon is preferably used in powder form. When freezing filtration, it is preferable to filter using a 1-4 micrometer filter at -10-4 degreeC, and it is more preferable to use a 1-2 micrometer filter at -4-0 degreeC.

8th process: ripening step

The aging step is preferably aged for 5 to 10 days using ultrasonic waves having a frequency of 10 to 50 kHz. Ultrasonic fine vibration energy is applied to promote physical aging, and water and alcohol are mixed well, so that distilled spirits can be softer and productivity can be increased.

Distilled shochu prepared in accordance with the present invention is characterized by high taste, because the bad smell and volatile components unique to the mold and bad taste due to volatile components are removed and the fragrance component is increased, having a soft taste and a clean flavor. The present inventors carried out the sensory test of soju prepared using the purified enzyme according to the present invention step by step and shochu prepared using the yeast. As a result, distilled shochu according to the present invention was found to be excellent in taste, aroma and overall preference.

Hereinafter, the present invention will be described in detail by way of examples.

However, the following examples are merely to illustrate the invention, but the content of the present invention is not limited to the following examples.

Example 1 Preparation of Distilled Shochu Using Stepwise Purified Enzyme

2.5 kg of corn and white rice were removed from crushed grains, crushed granules, contaminants, and the like, and ground to a fine powder of 100 to 150 mesh using a hammer mill or a disk mill. Four times purified water was added to the pulverized raw material to prepare a raw material liquid. The raw material solution was raised to 60 ° C., and 0.1 wt% of Neutrase (Neutrase, Novo Nordisk, Korea) was added with proteolytic enzyme, stirred well for 30 minutes, and then the temperature was increased to 100 ° C. over 30 minutes. . To the raw material solution of the second step was added 0.8% by weight of tumamyl 120L (Termamyl 120L, Novo Nordisk, Korea) as a purified liquefied enzyme and liquefied at 80 ℃ for 1 hour. The liquefied raw material solution was cooled to 60 ° C, and 0.8% by weight of dextrozyme 225 / 75L (Dextrozyme 225 / 75L, Novo Nordisk, Korea) was added to the purified saccharification enzyme, followed by saccharification for 1 hour. It boiled for 20 minutes and cooled. Yeast dry matter (Saccharimyces cerevisiae) 0.05% by weight is added to the cooled raw material solution, the first fermentation at 10 ℃, secondary fermentation at 4 ℃ to obtain the circumference, using a single distillation It distilled under reduced pressure at 100 mmHg at the internal temperature of 50 degreeC, and the distillate which has an alcohol concentration of 45.7 weight% was obtained. The distillate was freeze filtered using 2um filter at 0 ° C. for 2 hours in powder activated carbon or 0.1% by weight of poly vinyl-polypyrrolidone (PVPP). After-treated distillate was aged for 7 days using ultrasonic waves having a frequency of 10 to 50kHz to prepare distilled soju.

<Comparative Example 1> Preparation of distilled shochu using Korean bacteria

1.5 kg of raw rice was immersed for 2 hours, 1 hour after draining, and then steamed for 50 minutes. After inoculation and incubation of 0.2% by weight of Bacillus bacteria as a spawn to prepare entry, cultured yeast (Saccharomyces cerevisiae) 320 1.8 ml of ㎖ and purified water were added and immersed in 1 stage and fermented at 25 ° C. for 2 days. 3.2 kg of the raw rice was added to the prepared one-stage immersed rice cake, and 5.7 liters of purified water was added thereto, followed by immersion in two stages of fermented water at 25 ° C. for 7 days. The fermented columnar was distilled, prepared and aged in the same manner as in Example 1 to prepare a distilled soju.

Experimental Example 1 Comparison of Various Components and Acid Contents of Alcoholic Beverages

<1-1> Volatile Components and Acid Contents

In order to measure the volatile components and acid content of the distilled soju prepared in Example 1 and Comparative Example 1, first, 38 g of NaCl was added to 100 ml of distilled water with good stirring, followed by stirring for about 30 minutes. The solution was prepared. 0.5 ml of saturated NaCl solution was added to a 10 ml stopper tube, and 2.5 ml of dicholoromethane was added thereto. 2.5 ml of distilled water was added thereto, and 2.5 ml of distilled shochu was added, the test tube was mixed vigorously for 2-3 minutes, left for 10-20 minutes, and centrifuged at 4000 rpm for 5 minutes. The lower layer of dichloromethane (dicholomethane) was taken with a Pasteur pipette, transferred to a vial, and a small amount of anhydrous sodium sulfate was added thereto and dehydrated. The sample was subjected to analysis by injecting only 1 mu l of gas chromatography into 2 ml. The analysis conditions of gas chromatography are as follows.

Gas Chromatograph: HP-6890 series

Detector temperature: 280 ℃ (FID)

Injector Temperature: 250 ℃

-Column temperature: 40 ℃ (2.5 minutes)-> 2 ℃ / min-> 55 ℃ (0 minutes)-> 3 ℃ / min-> 100 ℃ (0min)-> 200 ℃ (15 minutes)

Column: HP-FFPA (film thickness 0.5um, length 50m, I.D. 0.32um)

Carrier gas: N ₂ (20ml / min)

As a result, the main alcohol and acid contents are shown in Table 1, and from these results, it was confirmed that the distilled soju prepared according to the present invention had a lower content of volatile components and acid than the control prepared according to the comparative example. It was.

Sample Comparative Example 1 (ppm) Example 1 (ppm) Acetaldehyde 24.78 10.46 Sum of Aldehydes 24.78 10.46 n-propanol 66.85 50.12 Methanol 10.45 2.23 Iso-butanol 140.97 120.14 n-butanol 10.62 11.85 Iso-amyl alcohol 652.89 599.31 Phenylethanol 63.33 54.32 Sum of Alcohols 945.11 837.96 Acetic acid 8.70 - Iso-butyric acid 1.25 - Caprylic acid 1.13 1.72 Capric acid 1.25 - Caproic acid 1.30 1.79 Iso-valeric acid 1.49 1.43 Sum of acids 15.12 4.94 A / B ratio 4.63 4.99

* A / B ratio = iso-amyl alcohol / isobutyl alcohol

             (iso-amylalcohol / iso-butanol)

<1-2> fatty acid ester content

Fatty acid ester content was measured by gas chromatography in the same manner as in <1-1>.

As a result, as shown in Table 2, it was found that the aroma component of the distilled soju according to the present invention was improved than the control.

Sample Comparative Example 1 (ppm) Example 1 (ppm) Ethyl acetate 67.21 75.84 Ethyl caproate 1.46 2.06 Ethyl caprylate 4.71 5.45 Ethyl myristate 1.88 1.95 Iso-amyl acetate 11.88 10.63 Iso-butyl acetate 1.29 1.56 Ethyl lactate 11.41 11.84 Ethyl palmitate 3.25 3.14 Ethyl caprate 4.53 4.73 Phenylethyl acetate 8.12 8.50 Sum of Esters 115.74 125.69 A / E ratio 8.17 6.67

* A / E ratio = Alcohols / Esters

<1-3> Deodorizing Components and T.B.A (Thiobarbituric acid) Analysis

T.B.A. is a measure of the amount of malon aldehyde in the carbonyl compounds produced during oxidation in oils and fats and fats, and is a measure of the fat loss of fats and oils. 10 ml of a sample made up of 20% alcohol was taken in a 15 ml vial with a screw cap and 50% containing 0.5% 2-Thiobarbituric acid. After 2 ml of ethanol aqueous solution was added and tightly mixed, the mixture was heated in a 70 ° C. hot water for 40 minutes and immediately cooled to room temperature with water. A spectrophotometer was used as an analyzer. The absorbance was measured in a cell of 10 mm thickness at a wavelength of 530 nm and the color developed in reddish brown, and a sample manipulated in the same manner using distilled water instead of liquor was used for colorimetric contrast.

TBA = absorbance measurement X 10 ³

As a result, as shown in Table 3 below, the carbohydrates (starch, sugar, pentosan, etc.) in the raw material are thermally decomposed to affect fur taste and aroma, and furfural and a kind of fatty acid ester known as a odor causing agent. In Example 1, the phosphorus linoleate, ethyl oleate, and TBA value as an indicator of odor were significantly lower than those of Comparative Example 1. Therefore, it was confirmed that Example 1 is less harmful components than the comparative example 1 by the conventional method, the main body is clean and excellent.

division Ethyl Linoleate (ppm) Ethyl oleate (ppm) T.B.A Furfural (ppm) Example 1 0.01 - 6 5 Comparative Example 1 0.05 0.45 48 21

From the above experimental results, it can be confirmed that the soju prepared by the present invention has an excellent flavor by removing the bad taste by the odor component and volatile components and acid of the liquor.

Experimental Example 2 Preference and Sensory Test of Shochu

In order to compare the flavor and preference of the distilled soju (experimental group) prepared according to the above example and the conventional distilled soju (control group) manufactured using the Korean bacterium as in the comparative example, subjects were trained 12 sensory test personnel Sensory evaluation was performed. The taste and aroma were evaluated by the 10-point method, the overall test of the taste and aroma was carried out by the 9-point method using the hedonic scale, and the palatability, the intensity, and the purchase motivation were evaluated by the 5-point method. Significance was tested.

(2-1) Sensory test for taste

The results for the taste were very good (10 points), good (7-9 points), normal (5-6 points), bad (2-4 points), very bad (1 point), and subjectively more. Many expressions gave a high score. The overall test scored very satisfied (9 points), satisfied (6-8 points) moderate (5 points), complaints (2-4 points), and very dissatisfied (1 point).

As a result, as shown in Table 4, the experimental group compared to the control group, the soft taste was high, the bitter, salty and sour taste appeared less, the production method according to the present invention shows a soft taste of the characteristics of distilled shochu Could know.

Constellation Experimental group Control Soft taste 8.0 ± 0.5 6.9 ± 0.2 Salty 1.2 ± 0.3 1.1 ± 0.2 bitter 1.4 ± 0.2 2.0 ± 0.3 Sour taste 1.5 ± 0.1 2.1 ± 0.2 sweetness 2.1 ± 0.4 1.5 ± 0.1 Holistic testing 8.5 ± 0.5 7.1 ± 0.3

(2-2) Sensory test for incense

The results for incense were very high (10 points), high (7-9 points), normal (5-6 points), low (2-4 points), very low (1 point), and subjectively more. Many expressions gave a high score. The overall test scored very satisfied (9 points), satisfied (6-8 points) moderate (5 points), complaints (2-4 points), and very dissatisfied (1 point).

As a result, as shown in Table 5, the experimental group showed higher distilled, fruity and softer flavors, and less nose and earthy smells compared to the control group. Therefore, it was confirmed that the distilled shochu prepared according to the present invention reduced the nose smell and soil odor that caused rejection in the existing distilled shochu.

Constellation Experimental group Control Fruit flavor 7.3 ± 0.5 6.0 ± 0.1 Nose 1.2 ± 0.2 5.5 ± 0.2 Dirt smell 1.5 ± 0.1 3.5 ± 0.1 Distilled flavor 8.4 ± 0.4 8.1 ± 0.2 Eunhanhan fragrance 7.2 ± 0.2 6.0 ± 0.3 Holistic testing 8.7 ± 0.1  6.6 ± 0.2

(2-3) preference, strength, willingness to purchase

Table 6 below is the distilled shochu, the degree of preference, strength, willingness to purchase. The score was very good (5 points), good (4 points), normal (3 points), disliked (2 points), disliked (1 point), and the intensity of the taste was very strong (5 points) and strong. (4 points), normal (3 points), weak (2 points), very weak (1 point), the purchase degree must be purchased (5 points), purchase (4 points), normal (3 points), non-purchase (2 points) Points) and absolute non-purchase (1 point).

As a result, as shown in Table 6, the distilled shochu of the experimental group prepared using the purified enzyme according to the present invention was confirmed to be superior to the control prepared by using the bacterium in both preference, taste intensity and purchase degree It was.

Inspection items Symbol Strength of taste Purchase degree Experimental group 4.6 ± 0.2 4.3 ± 0.3 4.5 ± 0.1 Control 3.0 ± 0.1 3.9 ± 0.1 3.0 ± 0.2

From the results of the sensory test, it was found that the method of the present invention provides a distilled soju having excellent flavor characteristics and superior palatability.

In the method for producing soju without using the bacterium of the present invention, by using proteolytic enzymes, purified liquefied enzymes, and purified glycosylated enzymes in stages, the liquefaction, saccharification and fermentation steps are separated, and the process of preparing the bacterium is omitted. The time taken for liquefaction and saccharification can be reduced, and the efficiency of the liquefaction, saccharification and fermentation steps can be increased.

In addition, the manufacturing method of the distilled shochu of the present invention has a high alcohol concentration, mildew smell and bitter taste strong distilled liquor, the fusel oil, mold odor and image already unique and has a good flavor, There is an effect that can be mixed well distilled distilled liquor having a high taste.

Claims (3)

(a) adding proteolytic enzymes to the grain stock; (b) liquefying by adding purified liquefaction enzyme to the raw material solution of step (a); (c) adding saccharified saccharification enzyme to the liquefied raw material of step (b); And (d) heating the saccharified liquid of step (c) to destroy enzymatic activity and inoculating the fermentation by inoculating yeast, In step (a), the proteolytic enzyme is added at 0.05 to 0.1% by weight, and in step (b), the purified liquefied enzyme is added at 0.8 to 1.2% by weight to liquefy at 75 to 85 ° C, and step (c) In the purified glycosylated enzyme is added at 0.8 to 1.2% by weight and saccharified at 40 to 60 ℃, yeast in the step (d) is added to 0.01 to 0.1% by weight and fermentation is primary fermentation at 5 to 15 ℃, Second fermentation at -4 to 2 ℃, fermentation for a total of 15 to 20 days, the fermentation broth was distilled under reduced pressure to 70 to 150 mmHg at 40 to 60 ℃ to distillate having an alcohol concentration of 40 to 50% by weight The resulting distillation step and the distillate were treated by adding 0.05 to 1.5% by weight of powdered activated carbon or polyvinyl-polypyrrolidone (PVPP) for 1 to 4 hours, and freeze filtering with a 1 to 4 μm filter at -10 to 4 ° C. The filtrate was then subjected to a frequency of 10 to 50 kHz. A method of producing a distilled shochu, characterized in that the liquor is further comprises a aging step of 5 to 10 days of treatment with ultrasonic. delete delete