KR102274457B1 - Manufacturing Method Of Cocktail Soju - Google Patents

Abstract

The present invention relates to a cocktail shochu manufacturing method capable of preparing a concentrated effervescent tablet for making cocktail shochu, comprising: a cocktail concentrate solidifying step of solidifying by heating the cocktail concentrate; Concentrate powder for a solid cocktail to produce a powder for the concentrate for a solid cocktail; a blowing agent powder step of producing a blowing agent into a powder; Hangover reliever powder step of producing a hangover reliever powder; Concentrated effervescent tablet production step of mixing the concentrate powder for a solid cocktail, foaming agent powder, and hangover reliever powder to produce a concentrated effervescent tablet; And it is characterized in that it comprises a cocktail shochu generation step of generating cocktail shochu by adding concentrated effervescent tablet to shochu.

Description

Cocktail Soju manufacturing method {Manufacturing Method Of Cocktail Soju}

The present invention relates to a method for manufacturing cocktail shochu, and more particularly, to a method for manufacturing cocktail shochu that enables the preparation of concentrated effervescent tablets for making cocktail shochu.

Soju has a distillation type and a dilution type, and the dilution type is distilled with a sophisticated machine called a continuous distiller today, and about 95% pure alcohol obtained after removing almost all impurities is diluted appropriately with a predetermined amount of water, and the Ingredients such as other spices are included to suit preferences, and recently, products containing lower alcohol content are also being released. On the other hand, products made by pouring soju into vegetables, fruits, and various animals and plants that have health-enhancing functions such as ginseng, azalea, ginseng, plum, pine nut, and snake are consumed in the private sector.

Korean Patent No. 10-0502006 (registered on Jul. 8, 2005) describes a method for manufacturing fruit soju using natural fruit juice. According to the disclosed technology, the method comprises the steps of: preparing clarified fruit juice by microfiltration until it can be filtered with a filter; Washing, soaking, draining water, steaming and steaming the main raw material rice, cooling to a temperature of 35 ~ 38 ℃ pre-treatment; preparing rice entry by inoculating the pre-treated rice raw material with white chrysanthemum bacteria and culturing it for 2-3 days in an incubator at 30-40 ℃; After adding cultured yeast, water and lactic acid to rice arrival, culturing the yeast in an incubator at about 25° C. for 2 to 4 days to prepare malt liquor; 1 step soaking step to prepare malot by culturing yeast for 2 to 4 days in an incubator at 24 to 26° C. after adding the rice input obtained from the step of preparing the malt liquor, yeast and water; It is a method of manufacturing aged mort after adding rice, yeast and water steamed under the same conditions as in the steaming process of the step of manufacturing rice mortise, and then fermenting it for 5-7 days in an incubator at 27-29℃. 2 step dipping step; Distilling the aged suldeot of 2 step dipping under reduced pressure to prepare distilled soju; And the distilled soju obtained in the step of preparing distilled soju is mixed with the clarified fruit juice obtained from the step of preparing fruit juice, cooled to -5 to 0° C., and then frozen and filtered with a membrane filter of 1 μm or less. It is characterized in that it consists of steps.

Korean Patent Registration No. 10-0905820 (registered on June 25, 2009) discloses a method for manufacturing peach soju. According to the disclosed technology, in the method for producing peach shochu, after washing, immersion, dehydration, and pulverization, the rice raw material that has not been steamed, the pressed and crushed peach raw material, water, a saccharification enzyme, and yeast are mixed for 20 ~ fermenting at 30° C. for 5 to 10 days; preparing suldeot obtained through the fermentation; Preheating the prepared suldeot; distilling the pre-heated mortar; Aging the distilled liquor for at least 3 months; a blending step of adjusting the target alcohol content by adding water; It is characterized in that it comprises the step of filtering the alcohol-conditioned distilled spirits.

As described above, in the conventional mixed soju manufacturing method, when producing soju, natural fruit juice or fruit juice is directly added to the soju to produce, so that only the taste of the mixed natural fruit juice or fruit juice and the taste of soju when ingesting soju Users can feel a flat taste because it cannot be felt, and it is difficult to mix soju with water or alcohol such as vodka or whiskey.

In addition, the conventional mixed soju causes a hangover such as headache and vomiting after drinking, and there is a problem that can lead to the occurrence of adult diseases such as cirrhosis of the liver by the hangover.

Korean Patent Registration No. 10-0502006 Korean Patent Registration No. 10-0905820

The technical problem to be achieved by the present invention is to solve the problems as described above, and provides a cocktail shochu manufacturing method capable of manufacturing concentrated effervescent tablets for making cocktail shochu having a hangover relieving function.

In order to solve this problem, according to one feature of the present invention, a cocktail concentrate solidification step of solidifying by heating the cocktail concentrate; Concentrate powder for a solid cocktail to produce a powder for the concentrate for a solid cocktail; a blowing agent powder step of producing a blowing agent into a powder; Hangover reliever powder step of producing a hangover reliever powder; Concentrated effervescent tablet production step of mixing the concentrate powder for a solid cocktail, foaming agent powder, and hangover reliever powder to produce a concentrated effervescent tablet; And it provides a cocktail shochu production method comprising a cocktail shochu production step of generating cocktail shochu by adding concentrated effervescent tablet to shochu.

In one embodiment, the solidifying step of the concentrate for cocktails is heated in the order of 1 hour at 70 degrees to 90 degrees, 1 hour at 50 degrees to 70 degrees, and 4 hours at 30 degrees to 50 degrees, and the concentrate for cocktails has a full capacity After heating until reduced to 2/3 of the, it is characterized in that it is solidified by hot air drying at 50 degrees to 65 degrees for 2 hours to 12 hours.

In one embodiment, the solid cocktail concentrate powder step is, after grinding the solidified cocktail concentrate to obtain a cocktail concentrate powder having an average particle size of 200 μm to 800 μm, pulverize once more with an average particle size of 50 μm to It is characterized in that it produces a concentrate powder for a solid cocktail of 200 μm.

In one embodiment, the foaming agent powder step is characterized in that the foaming agent is pulverized to produce a foaming agent powder having an average particle size of 400 μm to 1000 μm.

In one embodiment, the hangover reliever powder step is characterized in that by selecting one or more of the fruit of sagebrush, milk thistle, beehive, mountain birch, heotgae tree fruit to produce a hangover reliever powder.

In one embodiment, after the cocktail shochu generating step, it characterized in that it further comprises a carbonic acid reduction step of reducing the carbonation of the cocktail shochu produced by the concentrated effervescent tablet.

In one embodiment, the carbonation reduction step is characterized by heating the cocktail shochu, or making the cocktail shochu in a low pressure state.

In one embodiment, after the carbonation reduction step, it characterized in that it further comprises a cooling step of cooling the cocktail soju.

In one embodiment, after the cocktail shochu generating step, it is characterized in that it further comprises a lactic acid bacterium addition step of adding a lactic acid bacterium to the cocktail shochu.

According to the present invention, by providing a cocktail shochu production method capable of producing concentrated effervescent tablets for making cocktail shochu having a hangover relieving function, when concentrated effervescent tablets are added to shochu, the effervescent agent is easily mixed while generating carbonic acid. , Soju provides a refreshing feeling when ingested, helps relieve hangovers, and further improves the flavor of alcohol, which has an excellent effect on consumer palatability.

In addition, since the concentrated effervescent tablet is formed in a shape that can fit into the mouth of a soju bottle, it is not bulky and is convenient to carry. It can be used for various purposes such as carbonated water or mixed liquor by putting it in not only soju but also water, vodka, whiskey, etc. have a possible effect.

1 is a flowchart illustrating a method for manufacturing cocktail soju according to a first embodiment of the present invention.
2 is a flowchart illustrating a method for manufacturing cocktail soju according to a second embodiment of the present invention.
3 is a flowchart illustrating a method for manufacturing cocktail soju according to a third embodiment of the present invention.

Hereinafter, embodiments of the present invention will be described in detail with reference to the accompanying drawings so that those of ordinary skill in the art to which the present invention pertains can easily implement them. However, since the description of the present invention is merely an embodiment for structural or functional description, the scope of the present invention should not be construed as being limited by the embodiment described in the text. That is, since the embodiment may have various changes and may have various forms, it should be understood that the scope of the present invention includes equivalents capable of realizing the technical idea. In addition, since the object or effect presented in the present invention does not mean that a specific embodiment should include all of them or only such effects, it should not be understood that the scope of the present invention is limited thereby.

On the other hand, the meaning of the terms described in the present invention should be understood as follows.

Terms such as “first” and “second” are for distinguishing one component from another, and the scope of rights should not be limited by these terms. For example, a first component may be termed a second component, and similarly, a second component may also be termed a first component.

When a component is referred to as being “connected” to another component, it may be directly connected to the other component, but it should be understood that other components may exist in between. On the other hand, when it is mentioned that a certain element is "directly connected" to another element, it should be understood that the other element does not exist in the middle. Meanwhile, other expressions describing the relationship between elements, that is, “between” and “immediately between” or “neighboring to” and “directly adjacent to”, etc., should be interpreted similarly.

The singular expression is to be understood as including the plural expression unless the context clearly dictates otherwise, and terms such as "comprises" or "have" refer to the described feature, number, step, action, component, part or these It is intended to indicate that a combination exists, and it should be understood that it does not preclude the possibility of the existence or addition of one or more other features or numbers, steps, operations, components, parts, or combinations thereof.

All terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs, unless otherwise defined. Terms defined in general used in the dictionary should be interpreted as having the meaning consistent with the context of the related art, and cannot be interpreted as having an ideal or excessively formal meaning unless explicitly defined in the present invention.

Now, with reference to the drawings with respect to the cocktail soju manufacturing method according to an embodiment of the present invention will be described in detail.

1 is a flowchart illustrating a method for manufacturing cocktail soju according to a first embodiment of the present invention.

Referring to FIG. 1, first, the concentrate for cocktail is solidified by heating the concentrate for cocktail (S100).

In the above-described step S100, the concentrate for cocktail is heated in the order of 70 degrees to 90 degrees for 1 hour, 50 degrees to 70 degrees for 1 hour, and 30 degrees to 50 degrees for 4 hours, and the concentrate for cocktail is 2 of the total capacity. After heating until reduced to /3, the concentrate for cocktail can be solidified by hot air drying at 50 to 65 degrees for 2 to 12 hours.

In the above-described step S100, for example, using a heating device such as a gas range, microwave oven, electric range, etc. can be heated for cocktail concentrate.

In the above-described step S100, for example, by using a hot air drying device such as a hot air dryer, an electric dryer, an oven, etc. to dry the heated cocktail concentrate can be made to be solid.

In the above-described step S100, the concentrate for cocktail is ginseng, deodeok, wild ginseng, red ginseng, bokbunja, plum, sagebrush, pine needles, garlic, bellflower, cheonma, goji, reishi, ginger, grape, strawberry, apple, orange, grapefruit, You can choose one or more of kiwi, pineapple, blueberry, lemon, pomegranate, yuzu, peach, and tangerine.

The concentrate for the cocktail solidified in step S100 described above is produced as a powder concentrate for the solid cocktail (S200).

In the above-described step S200, the concentrate for cocktails solidified through hot air drying is pulverized to obtain a cocktail concentrate powder having an average particle size of 200 μm to 800 μm, and then pulverized once more to have an average particle size of 50 μm to 200 μm. Concentrate powders for solid cocktails can be produced.

In the above-described step S200, for example, by grinding the solidified cocktail concentrate using a grinding device such as a mixer or a food grinder, it is possible to produce a cocktail concentrate powder having an average particle size of 200 μm to 800 μm. Then, the concentrate powder for cocktails having an average particle size of 200 μm to 800 μm is pulverized once more using a grinding device, and sieved (diameter 0.2 mm) with a sieve to have an average particle size of 50 μm to 200 μm Concentrate powders for solid cocktails of

Separately from the above-described steps S100 and S200, the foaming agent is produced as a powder (S300).

In the above-described step S300, for example, by pulverizing the solidified cocktail concentrate using a grinding device such as a mixer or a food grinder, a foaming agent powder having an average particle size of 400 μm to 1000 μm can be produced.

In the above-described step S300, the reason for generating the average particle size of the foaming agent powder larger than the average particle size of the concentrate powder for a solid cocktail is that when it is added to soju, the foaming agent powder melts and bounces off the concentrate powder for the solid cocktail. This is because it can enable the rapid diffusion of finer particles, the concentrate powder for solid cocktails. Therefore, it is preferable to make the average particle size of the blowing agent powder larger than the average particle size of the concentrate powder for a solid cocktail.

In the above-described step S300, the foaming agent, since the average particle size is large, the surface may be formed to be rough.

In the above-described step S300, the foaming agent may be any edible, for example, sodium bicarbonate, which is dissolved while releasing carbon dioxide by reacting with an acid in a liquid (eg, alcohol or water) to have foaming properties, , it has been stable for a long time with alkaline ingredients, and it is inexpensive and can be easily purchased from around. At this time, the foaming agent may be a type of adding more hydrogen ions to sodium hydrogen carbonate, so that a large amount of carbonic acid can be generated at room temperature.

In the above-described step S300, the foaming agent, an organic acid (eg, citric anhydride) may be added in a small amount in order to rapidly proceed foaming, and the amount is about 1 to 10% by weight based on 100% by weight of the fermentation foaming agent powder can be used

Separately from the above-described steps S100, S200, and S300, a hangover reliever is produced as a powder (S400).

In the above-described step S400, it is possible to select one or more of the fruit of sagebrush, milk thistle, beehive, mountain birch, and heotgae tree to produce a hangover reliever powder.

In the above-described step S400, it is possible to generate a hangover relief powder by selecting one or more selected from the fruit of sagebrush, milk thistle, beehive, mountain birch, and heotgae tree fruit, washed and dried, and then pulverized. Here, the drying and pulverizing method is not limited to a specific method, and for example, it may be dried using a natural drying method, a hot air drying method, a freeze drying method, etc., and an average using a grinding device such as a mixer or a food grinder It is possible to produce a hangover reliever powder with a particle size of 200 μm to 800 μm.

The fruits of sagebrush, milk thistle, bee tree, mountain birch, and horseradish tree each contain substances that help relieve hangovers, such as ursodeoxycholic acid (UDCA) and silymarin, which are formaldehyde that causes hangovers. It is effective in preventing hangovers by inhibiting the production of alcohol metabolites such as acetaldehyde and acetone.

A concentrated effervescent tablet is produced by mixing the concentrate powder for the solid cocktail produced in the above-described step S200, the foaming agent powder produced in the above-described step S300, and the hangover reliever powder produced in the above-described step S400 (S500).

In the above-described step S500, the concentrated effervescent tablet generation step may be mixed by adding 5 to 10% by weight of a stabilizer after mixing the concentrate powder for a solid cocktail, the foaming agent powder and the hangover reliever powder.

In the above-described step S500, the stabilizer is, for example, by using one or more selected from sodium tartrate, sodium fumarate, and DL malic acid, which are easily soluble in liquid, to stabilize the mixture of the concentrate powder for the solid cocktail and the foaming agent powder. can do it At this time, when the stabilizer is used in excess of the aforementioned numerical range, the time for dissolving the concentrated effervescent tablet in water may increase, and when used below the aforementioned numerical range, the mixture cannot be stabilized, so the above-mentioned It is preferable to use within the numerical range.

In the above-described step S500, the concentrated effervescent tablet production step may be mixed by adding 5 to 10 wt% of an additive after mixing the concentrate powder for a solid cocktail, the foaming agent powder, and the hangover reliever powder.

In the above-described step S500, the additive is, as an edible adhesive, the concentrate powder for the solid cocktail, the foaming agent powder, and the hangover reliever powder can be mixed evenly. At this time, the additive is mixed with 45 - 55 wt% of oligosaccharide, 25 - 30 wt% of shortening, 15 - 20 wt% per minute, and 2 - 5 wt% of maltodextrin in a stirrer, but at a speed of 60 - 120rpm 3 - It can be prepared by mixing for 6 minutes.

In the above-described step S500, the concentrated effervescent tablet production step is concentrated foaming by mixing 52 to 80% by weight of the concentrate powder for a solid cocktail, 15 to 30% by weight of the foaming agent powder, and 5 to 18% by weight of the hangover reliever powder. can create a suffix.

In the above-described step S500, the concentrated effervescent tablet generating step, for example, by using a mixing device such as a stirrer, a powder mixer, a blender, etc. The concentrate powder for the solid cocktail, the foaming agent powder, the stabilizer and additives can be mixed.

In the above-described step S500, the concentrated effervescent tablet production step is, for example, by tableting the concentrated foaming agent at a temperature of 22 to 24° C. and a relative humidity of 10 to 30% using a tableting machine such as a single-shot tableting machine, to produce a concentrated effervescent tablet. can

In the above-described step S500, in the step of generating the concentrated effervescent tablet, the size of the concentrated effervescent tablet may be formed in a cylindrical shape having a diameter of about 1.5 to 2.5 cm and a thickness of about 1.5 to 3 mm.

The concentrated effervescent tablet generated in the above-described step S500 is added to the shochu to produce cocktail shochu (S600).

In the above-described step S600, 7.1 g to 8.1 g of concentrated effervescent tablet (ie, one effervescent tablet) per 350 ml to 360 ml of soju may be added to produce cocktail shochu to produce cocktail shochu.

In the above-described step S600, the concentrated effervescent tablet is put into shochu, and after a certain period of time (eg, about 3 minutes) passes, it is completely dissolved in shochu so that the user can feel a cool refreshing feeling.

In the above-described step S600, it is possible to provide 7.1 g to 8.1 g per one concentrated effervescent tablet.

In the above-described step S600, two concentrated effervescent tablets per 640 ml of soju may be added, and five concentrated effervescent tablets per 1800 ml of soju may be added to produce cocktail shochu.

In the above-described step S600, the concentrated effervescent tablet can be used in various ways by putting it in water, vodka, whiskey, etc. as well as soju.

The cocktail shochu manufacturing method having the configuration as described above provides a cocktail shochu manufacturing method implemented to be able to manufacture concentrated effervescent tablets for making cocktail shochu, so that when concentrated effervescent tablets are added to shochu, the foaming agent generates carbonic acid while Not only is it easy to mix, it makes you feel refreshed when you consume soju, helps to relieve a hangover, and improves the flavor of alcohol, so it has excellent consumer palatability.

In addition, since the concentrated effervescent tablet is formed in a shape that can fit into the mouth of a soju bottle, it is not bulky and is convenient to carry. can

In one embodiment, Examples according to the mixing component ratio of the concentrated effervescent tablet is shown in Table 1.

ingredient Example comparative example Concentrate powder for solid cocktails 54.5 59.5 blowing agent powder 23.5 18.5 hangover cure powder 8 8 stabilizator 6.8 6.8 additive 7.2 7.2 system 100 100

In one embodiment, the results of examining the manufacturing time and the appearance of the concentrated effervescent tablet when manufacturing 100 concentrated effervescent tablets are shown in Table 2.

Item Example comparative example manufacturing time 3 minutes and 33 seconds 4 minutes 15 seconds ocean almost constant About 15% of defects appear

As a result of comparing the Example with the Comparative Example in Table 2 described above, it can be seen that the Example is easy to tablet, and is significantly superior in manufacturing time and appearance.

In one embodiment, 10 concentrated effervescent tablets prepared by the methods of Examples and Comparative Examples were added to 360 ml of soju, respectively, and the average time for the concentrated effervescent tablets to completely dissolve in soju was measured. Table 3 shows the results. .

Item Example comparative example dissolution time 2 minutes 05 seconds 3 minutes 37 seconds

In Table 3, it can be seen that the concentrated effervescent tablet of the Example has a shorter dissolving time in soju than the concentrated effervescent tablet of the comparative example, making it easier to take and conveniently making cocktail shochu.

2 is a flowchart illustrating a method for manufacturing cocktail soju according to a second embodiment of the present invention.

Referring to Figure 2, after the above-described step S600, the carbonic acid of cocktail soju produced by the foaming agent powder contained in the concentrated effervescent tablet is reduced (S700).

In the above-described step S700, for example, by using a heating device such as a gas range, microwave oven, electric range, etc., the cocktail shochu is put in a container and heated at a temperature of 40 to 60 ° C. for 1 to 5 minutes to release the carbonation of the cocktail shochu. can be reduced. At this time, by heating cocktail shochu for a short time to a temperature lower than the boiling point of the alcohol of 78.3 ° C., it is preferable to perform under the heating conditions so that only the carbonic acid can be reduced while the alcohol component of the shochu is not blown away.

In the above-described step S700, by connecting the container containing the cocktail shochu to an air inhaler or the like to suck the air inside the container and make it a low pressure state, it is possible to reduce the carbonation of the cocktail shochu.

In the above-described step S700, carbonic acid can be reduced by adding a solid powder such as sugar to cocktail shochu.

Cooling the cocktail soju with reduced carbonation in step S700 described above (S800).

In the above-described step S800, using a cooler to make the cocktail shochu at a temperature of 3 to 5 ℃ can provide the best taste of shochu.

In the cocktail shochu production method having the above-described configuration, by reducing the carbonic acid of cocktail shochu, even people who do not like carbonation can consume it, and the throat is soft. As the carbonation is reduced, the original taste of shochu and concentrated effervescent tablet It has an excellent effect of significantly improving the overall flavor of cocktail shochu as it can preserve the flavor of the concentrated liquid for solid cocktails.

3 is a flowchart illustrating a method for manufacturing cocktail soju according to a third embodiment of the present invention.

Referring to Figure 3, after the above-described step S600, a lactic acid bacterium is added to the cocktail soju (S900).

In the above-described step S900, the lactic acid bacteria may include Bifidobacterium lactis, Lactobacillus, Lactobacillus casei, and the like.

In the above-described step S900, the lactic acid bacteria may be dried and coated in powder form or contained in a vegetable capsule.

Lactic acid bacteria, also called lactic acid bacteria, are bacteria that ferment sugars to get energy. They fight harmful bacteria in the intestines in our body to help digestion, promote bowel movements to relieve constipation, reduce cholesterol levels, and boost immunity to colorectal cancer. It can also prevent stomach cancer.

These lactic acid bacteria are more necessary for people who drink frequently, and the daily intake of lactic acid bacteria is recommended as 100 to 10 billion CFU.

Cocktail shochu production method having the configuration as described above, it is possible to ingest lactic acid bacteria even without separately ingesting lactic acid bacteria, as well as can be accompanied by the effect of relieving a hangover.

Above, the embodiment of the present invention is not implemented only through the above-described apparatus and/or operation method, but through a program for realizing a function corresponding to the configuration of the embodiment of the present invention, a recording medium in which the program is recorded, etc. It may be implemented, and such an implementation can be easily implemented by an expert in the technical field to which the present invention pertains from the description of the above-described embodiments.

Although the embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improved forms of the present invention are also provided by those skilled in the art using the basic concept of the present invention as defined in the following claims. is within the scope of the right.

S100: Concentrate solidification step for cocktail
S200: Concentrate powder stage for solid cocktail
S300: blowing agent powder stage
S400: Hangover Relief Powder Step
S500: Concentrated effervescent tablet production step
S600: Cocktail Soju Creation Stage
S700: Carbonation reduction stage
S800: Cooling Stage
S900: Lactobacillus addition step

Claims (5)

A cocktail concentrate solidification step of solidifying by heating the cocktail concentrate;
Concentrate powder for a solid cocktail to produce a powder for the concentrate for a solid cocktail;
a blowing agent powder step of producing a blowing agent into a powder;
Hangover reliever powder step of producing a hangover reliever powder;
Concentrated effervescent tablet production step of mixing the concentrate powder for a solid cocktail, foaming agent powder, and hangover reliever powder to produce a concentrated effervescent tablet;
Cocktail shochu generation step of adding concentrated effervescent tablet to shochu to produce cocktail shochu;
Carbonation reduction step of reducing carbonation of cocktail soju produced by concentrated effervescent tablet; and
It includes a cooling step of cooling the cocktail soju,
The hangover reliever powder step,
Select one or more of the fruit of sagebrush, thistle, bee tree, mountain birch, and sagebrush to produce a hangover remedy powder,
The carbon dioxide reduction step is,
Cocktail shochu manufacturing method, characterized in that by heating cocktail shochu or making cocktail shochu in a low pressure state.
According to claim 1, wherein the step of solidifying the concentrate for cocktails,
Heat at 70 degrees to 90 degrees for 1 hour, at 50 degrees to 70 degrees for 1 hour, and at 30 degrees to 50 degrees for 4 hours, after heating until the cocktail concentrate reduces to 2/3 of the total capacity, and then at 50 degrees to 50 degrees. Cocktail shochu manufacturing method, characterized in that solidification by hot air drying at 65 degrees for 2 hours to 12 hours.
The method of claim 1, wherein the step of powdering the concentrate for a solid cocktail,
After grinding the solidified cocktail concentrate to obtain a cocktail concentrate powder having an average particle size of 200 μm to 800 μm, it is further pulverized to produce a concentrate powder for a solid cocktail having an average particle size of 50 μm to 200 μm. How to make cocktail shochu.
According to claim 1, wherein the blowing agent powder step,
A method for producing a cocktail soju, characterized in that by pulverizing the foaming agent to produce a foaming agent powder having an average particle size of 400 μm to 1000 μm.
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