KR20190098505A - Method for producing distilled liquor using pepper extract - Google Patents

Abstract

The present invention relates to a method for manufacturing distilled liquor using a chili pepper extract, which decreases bad smell and provides excellent preference. According to the present invention, the method comprises: a step (1) of mixing cheongyang chili pepper, dolomite, and water with a dried flower leaf of Hibiscus manihot L. and extracting and filtering the mixture so as to prepare a mixed extract; a step (2) of steaming rice, cooling the steamed rice, adding seed malt to the cooled rice and fermenting the same so as to make koji; a step (3) of mixing the mixed extract prepared in the step (1), the koji prepared in the step (2), and yeast and fermenting the mixture so as to make seed mash; a step (4) of mixing the mixed extract prepared in the step (1), the koji prepared in the step (2), and the seed mash prepared in the step (3) and fermenting the mixture so as to make a first soaking solution; a step (5) of mixing the first soaking solution made in the step (4), the mixed extract prepared in the step (1), rice, a coenzyme agent, and malt and fermenting the mixture so as to make a second soaking solution; and a step (6) of distilling the second soaking solution made in the step (5) and diluting and filtering the distilled solution.

Description

Method for producing distilled liquor using pepper extract

The present invention relates to a method for preparing a distilled spirit and a distilled spirit prepared by the above method while reducing the smell and miscellaneous characteristics of the distilled liquor, the flavor and taste of pepper is enhanced compared to the conventional distilled liquor.

Liquor is a representative fermented food that shares the civilization and history of mankind, and is divided into various categories according to the manufacturing method and raw materials for each culture. Especially, since Korea has developed the fermentation and fermenting technology of food from ancient times, The technique settled quickly.

Distilled shochu, a traditional Korean liquor made from rice, is fermented with koji and distilled into sokcho rings.However, as the Japanese brewing technology became popular in the 1920s, grains were grown by cultivation of Aspergillus awamori . After fermentation and distillation with a fast distillation to produce distilled shochu, this was also called black soju. Distilled shochu is prepared through the process of empire, immersion, distillation, storage and aging, and because it is distilled by fast distillation, there are many flavor components such as aldehyde, fusel oil and furfural in addition to ethyl alcohol, and has a unique direction depending on the raw material. In recent years, distilled soju, which has been fermented by entry or nuruk, has been produced by cultivation of Aspergillus kawachii , which is a variation of Black Korean bacteria , using rice as a raw material. This simplicity results in a light taste and aroma overall. In addition, some consumers avoid distilled liquor intake due to off-flavor from fermentation and distillation.

Red pepper ( Capsicum annuum L.) is a herbaceous herb that belongs to Solanaceae and was introduced in Korea about 400 years ago and is a representative spice that is enjoyed by people all over the world. Domestic pepper production is 13 ~ 150,000 tons per year based on dried pepper, production amount is 1 trillion won, and the annual consumption per capita is 4 kg, the highest level in the world. Common nutrients of red pepper are energy 39.0 kcal, water 84.6%, protein 2.6 g, lipid 1.7 g, carbohydrate 10.3 g, sugar 5.3 g, ash 0.8 g ash, calcium 16.0 mg, phosphorus per 100 g red pepper. 56.0 mg, 0.9 mg of iron, 12.0 mg of sodium, 284 mg of potassium. Vitamins include 6,466 µg of vitamin A, 312 µg of vitamin B1, 0.21 mg of B2, 2.1 mg of niacin, and 26 mg of vitamin C. Functional research has been reported on the efficacy and active ingredients of red pepper, such as antibacterial activity, antioxidant activity, anti-cancer, inhibitory action against microorganisms, reduction of blood lipid concentration. However, most of the red pepper is consumed as raw fruit or red pepper powder, and in order to increase the consumption of red pepper and increase the export volume, it is necessary to develop high value-added food products using red pepper.

Korean Laid-Open Patent No. 2009-0043407 discloses a method for preparing distilled liquor, and Korean Laid-open Patent No. 0915721 discloses a method for preparing distilled liquor containing red pepper, but a method for preparing distilled liquor using red pepper extract of the present invention. Is different.

The present invention has been made in accordance with the requirements as described above, the present inventors to remove the odor peculiar to the existing distilled spirits in order to produce a distilled spirit with enhanced palatability due to the sharp taste and flavor, such as extract preparation, fermentation and material blending ratio By optimizing the production conditions, the aim is to develop a distilled spirit is better than the existing distilled liquor and has a high preference.

In order to solve the above problems, the present invention provides a method of producing a distilled spirit comprising the following steps:

 (1) preparing the mixed extract by extracting the mixture of Cheongyang pepper, dolomite and water to dried Geumgyukyu petals;

(2) cooling the rice after cooking, and adding fermentation to the cooled rice and fermenting it to prepare entry;

(3) mixing the prepared extract of step (1) and the yeast and yeast prepared in step (2), followed by fermentation, to prepare a main hair;

(4) mixing the prepared mixed extract of step (1), the entry of the prepared step of step (2) and the prepared main hair of step (3), followed by fermentation to prepare a primary immersion solution;

(5) mixing the prepared primary immersion solution of step (4) and the mixed extract prepared in step (1) with rice, coenzyme and yeast, followed by fermentation to prepare a secondary immersion solution; And

(6) distilling the secondary solution prepared in step (5), and then preparing and filtering the solution.

Existing distilled liquor has a problem of low preference due to the high alcohol content and the unique off-flavor generated during the fermentation and distillation, the distilled liquor of the present invention improves the problem of the conventional distilled liquor to improve the refreshing feeling, flavor, aftertaste and body Not only is the degree of preference, but the aroma and flavor of the pepper can be added to provide a distilled liquor to draw more sake.

In order to achieve the object of the present invention, the present invention

(1) preparing the mixed extract by extracting the mixture of Cheongyang pepper, dolomite and water to dried Geumgyukyu petals;

(2) cooling the rice after cooking, and adding fermentation to the cooled rice and fermenting it to prepare entry;

(3) mixing the prepared extract of step (1) and the yeast and yeast prepared in step (2), followed by fermentation, to prepare a main hair;

(4) mixing the prepared mixed extract of step (1), the entry of the prepared step of step (2) and the prepared main hair of step (3), followed by fermentation to prepare a primary immersion solution;

(5) mixing the prepared primary immersion solution of step (4) and the mixed extract prepared in step (1) with rice, coenzyme and yeast, followed by fermentation to prepare a secondary immersion solution; And

(6) it provides a method of producing a distilled spirit comprising the step of distilling the secondary immersion solution prepared in step (5) and then forming and filtering.

 In the method of the present invention, the mixed extract of the step (1) is preferably chongyang pepper, dolomite and dried on the kumquat petals until the water content is within 8 ~ 12% (v / w) at 25 ~ 35 ℃ Water may be mixed at a ratio of 0.8 to 1.2: 0.8 to 1.2: 0.8 to 1.2: 27 to 33 (w: w: w: v), followed by extraction at 35 to 45 ° C. for 44 to 52 hours, and then filtered. For example, cheongyang pepper, dolomite, and water are dried at a ratio of 1: 1: 1: 30 (w: w: w: v) on dried Geumgyuk petals until the moisture content is within 10% (v / w) at 30 ℃. After mixing, the mixture may be extracted at 40 ° C. for 48 hours and then filtered.

Brewing water is not only a component of the product, but also a trace mineral in water plays an important role as a nutrient and stimulant of the microorganisms undergoing fermentation. Therefore, it can be said that the influence on the quality of the selection of the brewing water is very large, in the present invention by producing a distilled liquor using the mixed extract prepared in step (1), while the distinctive odor of distilled liquor is reduced, The sharp taste draws more of the liquor, making it possible to produce a distilled liquor with improved flavor, taste, and the like.

In addition, in the method of the present invention, the entry of the step (2) is preferably 80 to 120 kg of rice at 90 to 110 ℃ for 40 to 60 minutes and then cooled to 20 to 30 ℃, the cooled rice After adding 0.1-0.3% of the final weight to the rice, it can be prepared by fermentation at 37-43 ℃ for 27-33 hours, more preferably 100 kg of rice at 100 ℃ for 50 minutes and then to 25 ℃ Cooling, after adding 0.2% of the final weight to the weight of the cooled rice can be prepared by fermentation at 40 ℃ for 30 hours. By increasing the steam under the above conditions, it was sufficiently gelatinized to facilitate the next step of fermentation.

The seed soup refers to a fungus that is used as a seed when producing soup. As a kind of seed soup, two types of granular rice or granules with spores attached to the rice bran and powdered powder mixed with Korean spores and starch are used. There is usually a certain fungus in the millet or wrap to contain a lot of spores. This seed is an entry (입) to inoculate Baekkukyun (final) by increasing the starch raw material such as flour, rice, corn, barley, etc. to produce glycosylase and organic acid. Yakju's entry into the white country (白 백) is used entirely because it is different from the yellow soup (黄 麴) because the productivity (生 酸性) is strong because it can prevent the contamination of various bacteria (술) in drunk. In the production method of the present invention, the end may be Aspergillus kawachii , but is not limited thereto.

In addition, in the method of the present invention, the main hair of step (3) is preferably 1 to 3 days at 27 ~ 33 ℃ after mixing 13 ~ 17 L of mixed extract, 8 ~ 12 kg of entry and 0.01 ~ 0.03 kg of yeast It may be prepared by fermentation, and more preferably, 15 L of mixed extract, 10 kg of entry, and 0.02 kg of yeast may be mixed and then fermented at 30 ° C. for 2 days. Preparation of the main hair under the conditions described above was sufficiently expanded and cultured yeast for fermentation, it was possible to prevent the production of various bacteria during the first and second immersion.

In addition, in the method of the present invention, the first immersion liquid of the step (4) is preferably mixed mixture 55 ~ 65 L, 18 ~ 22 kg of entry and 4 ~ 6 L of the main hair 1 after 27 ~ 33 ℃ 1 It may be prepared by fermentation for ˜3 days, and more preferably, 60 L of mixed extract, 20 kg of entry, and 5 L of seedling may be mixed and then fermented at 30 ° C. for 2 days.

In addition, in the method of the present invention, the secondary immersion of the step (5) is preferably the primary immersion 80 ~ 90 L, mixed extract 65 ~ 75 L, rice 35 ~ 45 kg, coenzyme 0.8 ~ 1.2 kg And after mixing 0.2 ~ 0.4 kg of yeast can be prepared by fermentation for 4-6 days at 27 ~ 33 ℃, more preferably the first immersion 85 L, mixed extract 70 L, rice 40 kg, coenzyme 1 After mixing the kg and 0.3 kg of yeast can be prepared by fermentation for 5 days at 30 ℃.

The coenzyme means to sterilize the wheat bran or sterilized as it is, and then artificially propagates the bacteria. The leaven is left in a natural state in which a shaped body manufactured using grains absorbed by steam or water is left in a natural state. It means that the resulting yeast and mold were inoculated and propagated in a natural state, and fermented under the above conditions together with the coenzyme agent and the yeast to produce various organic acids, which can be prepared as a distilled liquor having a taste suitable for consumers' taste.

In addition, the fermentation under the conditions of (4) and (5) was able to produce a distilled liquor suitable for the consumer's preference, but if the fermentation conditions are out of the above range, the off-fermentation occurs due to abnormal fermentation There is a problem falling.

The manufacturing method of the distilled spirit of this invention more specifically

(1) 0.8 ~ 1.2: 0.8 ~ 1.2: 0.8 ~ 1.2: 27 in Chengyang pepper, dolomite, and water in dried Geumgyu beef petals until the water content is within 8 ~ 12% (v / w) at 25 ~ 35 ℃. Preparing a mixed extract by filtration after mixing at a ratio of ˜33 (w: w: w: v) for 44 to 52 hours at 35 to 45 ° C .;

(2) 80-120 kg of rice is increased at 90-110 ° C. for 40-60 minutes and then cooled to 20-30 ° C., after adding 0.1-0.3% of the final weight to the cooled rice, 37-43 Fermentation at 27 ° C. for 33 hours to prepare entry;

(3) 13 ~ 17 L of the mixed extract prepared in step (1), 8 ~ 12 kg of the prepared entry of step (2) and yeast 0.01 ~ 0.03 kg after mixing for 1 to 3 days at 27 ~ 33 ℃ Fermentation to prepare a hair seed;

(4) mixed 55 ~ 65 L of the prepared extract of step (1), 18 ~ 22 kg of the prepared entry of step (2) and 4 ~ 6 L of the prepared main hair of step (3) after mixing 27 ~ Fermenting at 33 ° C. for 1 to 3 days to prepare a first immersion solution;

(5) 80 ~ 90 L of the prepared primary solution of step (4), 65 ~ 75 L of the mixed extract prepared in step (1), 35 ~ 45 kg of rice, 0.8 ~ 1.2 kg of coenzyme and 0.2 ~ yeast Mixing 0.4 kg and then fermenting at 27-33 ° C. for 4-6 days to prepare a secondary immersion solution; And

(6) may comprise the step of distilling and preparing and filtering the secondary solution prepared in the step (5),

More specifically

(1) Ratio of 1: 1: 1: 30 (w: w: w: v) to Chengyang pepper, dolomite and water in dried Geumgyukyang petals until the moisture content is within 10% (v / w) at 30 ℃. Mixing for 48 hours and then extracting at 40 ° C. for filtration to prepare a mixed extract;

(2) 100 kg of rice is cooked at 100 ° C. for 50 minutes, cooled to 25 ° C., and 0.2% of the final weight is added to the cooled rice, followed by fermentation at 40 ° C. for 30 hours to prepare entry. ;

(3) mixing 15 L of the prepared mixed extract of step (1), 10 kg of the prepared entry of step (2) and 0.02 kg of yeast, followed by fermentation at 30 ° C. for 2 days to prepare a main hair;

(4) 60 L of the mixed extract prepared in step (1), 20 kg of the prepared entry of step (2) and 5 L of the prepared seed hair of step (3) were mixed and then fermented at 30 ° C. for 2 days. Preparing a primary solution;

(5) After mixing 85 L of the prepared primary immersion solution of step (4), 70 L of the prepared mixed extract of step (1), 40 kg of rice, 1 kg of coenzyme, and 0.3 kg of yeast, were mixed at 30 ° C. Fermentation for days to prepare a second immersion solution; And

(6) may comprise the step of distilling and preparing the secondary immersion solution prepared in step (5) and filtering.

The present invention also provides a distilled spirit prepared by the above method.

Hereinafter, the present invention will be described in more detail based on the following Preparation Examples and Examples. However, the following Preparation Examples and Examples are only for illustrating the present invention and the scope of the present invention is not limited thereto.

Production Example  1: Distilled spirit using red pepper extract

(1) Preparation of Mixed Extract (Step 1)

Cheongyang pepper, dolomite and distilled water minced in dried Geumgyugyu petals at 30 ° C until water content is within 10% (v / w) 1: 1: 1: 30 (w: w: w: v) The mixture was added at a rate and extracted at 40 ° C. for 48 hours, followed by filtration to prepare a mixed extract.

(2) Entry manufacturing stage (second process)

100 kg of rice is increased at 100 ° C. for 50 minutes, and then cooled to room temperature (25 ° C.), and 0.2% of the final weight of the cooled rice ( Aspergillus kawachii , Chungmu fermentation) after sowing for 15 hours at 40 ℃, granulated and fermented for 15 hours, a total of 30 hours combined with the fermentation time and granulated fermentation time to prepare the entry.

(3) Main hair manufacturing step (3rd process)

15 L of mixed extract prepared in step (1) and yeast ( Saccharomyces) cerevisiae , Laparisienne, Netherlands) 0.02 kg were mixed and fermented at 30 ° C. for 2 days to prepare juju.

(4) 1st immersion manufacturing process (4th process)

60 L of the mixed extract prepared in the step (1) and 5 L of the prepared seed hair of the step (3) were mixed with 20 kg of the immigration prepared in the immigration step, followed by fermentation at 30 ° C. for 2 days. The amount was prepared.

(5) Second immersion solution manufacturing step (5th process)

40 kg of rice, 70 L of the mixed extract prepared in step (1), 1 kg of coenzyme (titer 1,800 SP) and 0.3 kg of yeast (titer 300 SP) are mixed with the first immersion prepared in the first immersion preparation step. One mixture was fermented at 30 ° C. for 5 days to prepare a secondary dip.

(6) Distillation Step (Sixth Step)

Distilled liquor prepared by distilling the secondary immersion prepared in the secondary immersion was prepared by adding 0.2 g / L of activated carbon to the distilled liquor adjusted to have an alcohol concentration of 40% for 20 hours at -15 ° C. After standing, distilled liquor was prepared by filtration with a 45 μm membrane filter.

Comparative example  1. Manufacture of distilled spirits

Distilled liquor was prepared by the method of Preparation Example 1, but distilled liquor was prepared using distilled water instead of the mixed extract in steps (3), (4) and (5).

Comparative example  2. Manufacture of Distilled Spirits

Distilled liquor was prepared by the method of Preparation Example 1, but distilled liquor was prepared by using the extract extracted by adding 1: 1,30 ratio of Cheongyang pepper, dolomite and distilled water without using Geumhwagyu petal in step (1). .

Comparative example  3. Manufacture of Distilled Spirits

To prepare a distilled liquor by the method of Preparation Example 1, in the preparation of the mixed extract of step (1), using dolomite without using dolomite and germanium stones, kumquat petals, cheongyang pepper, ganban stone, germanium stones and distilled water is 1 Distilled liquor was prepared using the mixed extract prepared by adding the ratio of 1: 1: 0.5: 0.5: 30 (w: w: w: w: v).

Example  1. Distilled spirit sensory test

The distilled liquor of Preparation Example 1 and the distilled liquor of the comparative examples were tested by the 5-point grading method for 30 adult men and women: 1: bad, 2: a little bad, 3: moderate, 4: a little good, 5: good. The preference for the off-flavor and bitter taste was higher when the off-flavor and bitter taste were stronger.

Distilled spirit sensory test results division incense flavor Off-flavor bitter Overall preference Preparation Example 1 4.4 ± 0.2 4.7 ± 0.3 1.2 ± 0.1 1.4 ± 0.2 4.5 ± 0.2 Comparative Example 1 3.9 ± 0.1 3.6 ± 0.2 3.6 ± 0.2 4.0 ± 0.2 3.0 ± 0.3 Comparative Example 2 4.2 ± 0.1 4.3 ± 0.1 2.0 ± 0.3 1.8 ± 0.4 3.9 ± 0.1 Comparative Example 3 4.1 ± 0.1 4.1 ± 0.1 2.8 ± 0.2 2.4 ± 0.1 3.6 ± 0.2

Sensory test results of the distilled spirit is shown in Table 1. As can be seen in Table 1, in the degree of preference for flavor and taste, the distilled spirit of Preparation Example 1 showed the highest score compared to the distilled spirit of Comparative Examples. In addition, in the degree of preference for off-flavor and bitter taste, Preparation Example 1 shows the lowest score compared to the comparative examples, it was confirmed that the distilled liquor prepared under the conditions of Preparation Example 1 can effectively reduce off-flavor and bitter taste. In addition, the distilled spirit of Preparation Example 1 exhibited a high score of 4 points or more in the overall preference, it was confirmed that manufacturing the distilled alcohol under the conditions of Preparation Example 1 is more preferred by consumers.

Example  2. Sensory Test of Distilled Spirits with Different Stages of Cheongyang Pepper Addition

A distilled liquor prepared by the method of Preparation Example 1, a distilled liquor was prepared by the method of Preparation Example 1, but when the mixed extract of step (1) was prepared without adding the cheongyang pepper in step (4), the cheongyang pepper Distilled liquor prepared using a one-stage immersion solution prepared by adding 1 kg (Comparative Example 4), and was prepared by filtration in step (6) without adding Chungyang pepper when preparing the mixed extract of step (1). Cheongyang pepper chopped in distilled liquor was added in a ratio of 99: 1 (v: w) and left for one day, and then the sensory test was carried out by the method of Example 1 with distilled liquor (Comparative Example 5) prepared by filtration. Same as

Sensory Test Results of Distilled Spirits with Different Stages of Cheongyang Pepper Addition Cheongyang pepper addition step incense flavor Off-flavor bitter Overall preference Preparation Example 1 (Step 1) 4.4 ± 0.2 4.7 ± 0.3 1.2 ± 0.1 1.4 ± 0.2 4.5 ± 0.2 Comparative Example 4 (Step 4) 4.1 ± 0.2 3.8 ± 0.1 1.4 ± 0.2 1.8 ± 0.3 3.8 ± 0.2 Comparative Example 5 (After Production) 4.0 ± 0.2 3.7 ± 0.3 1.4 ± 0.3 2.0 ± 0.3 3.7 ± 0.1

As a result, distilled liquor prepared by adding cheonyang pepper without preparing the mixed extract of step (1), or when preparing the immersion liquid, or by adding the distilled liquor to the finished distilled liquor was inferior to the preparation example 1 I could confirm it.

Although preparation examples and examples of the present invention have been presented above, the present invention is not limited thereto, and various modifications can be made within the scope of the present invention, and such modifications will belong to the claims of the present invention described below.

Claims (5)

(1) preparing the mixed extract by extracting the mixture of Cheongyang pepper, dolomite and water to dried Geumgyukyu petals;
(2) cooling the rice after cooking, and adding fermentation to the cooled rice and fermenting it to prepare entry;
(3) mixing the prepared extract of step (1) and the yeast and yeast prepared in step (2), followed by fermentation, to prepare a main hair;
(4) mixing the prepared mixed extract of step (1), the entry of the prepared step of step (2) and the prepared main hair of step (3), followed by fermentation to prepare a primary immersion solution;
(5) mixing the prepared primary immersion solution of step (4) and the mixed extract prepared in step (1) with rice, coenzyme and yeast, followed by fermentation to prepare a secondary immersion solution; And
(6) a distilled liquor preparing method comprising distilling the prepared secondary immersion solution of step (5) and then preparing and filtering the distilled liquor.
The method of claim 1, wherein the mixed extract of step (1) is 0.8 ~ 1.2: 0.8 ~ 1.2: 0.8 ~ 1.2: 27 ~ 33 (w: w: w: v) After mixing at a ratio of 35 ~ 45 ℃ 44 ~ 52 hours after the extraction method for producing a distilled spirit characterized in that it is prepared by filtration.
The method of claim 2,
(1) Mix the dried Jingyugyu petals with Cheongyang red pepper, dolomite and water at a ratio of 0.8 ~ 1.2: 0.8 ~ 1.2: 0.8 ~ 1.2: 27 ~ 33 (w: w: w: v) and 44 at 35 ~ 45 ℃. Extracting for ˜52 hours and then filtering to prepare a mixed extract;
(2) adding 80 to 120 kg of rice and cooling it, adding 0.1 to 0.3% of the final weight to the cooled rice, and then fermenting to prepare entry;
(3) mixing 13 ~ 17 L of the prepared mixed extract of step (1), 8 ~ 12 kg of the prepared entry of step (2) and 0.01 ~ 0.03 kg of yeast are mixed and fermented to prepare a main hair;
(4) 55 ~ 65 L of the mixed extract prepared in step (1), 18 ~ 22 kg of the prepared entry of step (2) and 4 ~ 6 L of the prepared main hair of step (3) are mixed and then fermented. Preparing a primary solution;
(5) 80 ~ 90 L of the prepared primary solution of step (4), 65 ~ 75 L of the mixed extract prepared in step (1), 35 ~ 45 kg of rice, 0.8 ~ 1.2 kg of coenzyme and 0.2 ~ yeast Mixing 0.4 kg and then fermenting to prepare a second solution; And
(6) a distilled liquor preparing method comprising distilling the prepared secondary immersion solution of step (5) and then preparing and filtering the distilled liquor.
The method of claim 3,
(1) 0.8 ~ 1.2: 0.8 ~ 1.2: 0.8 ~ 1.2: 27 in Chengyang pepper, dolomite, and water in dried Geumgyu beef petals until the water content is within 8 ~ 12% (v / w) at 25 ~ 35 ℃. Preparing a mixed extract by filtration after mixing at a ratio of ˜33 (w: w: w: v) for 44 to 52 hours at 35 to 45 ° C .;
(2) 80-120 kg of rice is increased at 90-110 ° C. for 40-60 minutes and then cooled to 20-30 ° C., after adding 0.1-0.3% of the final weight to the cooled rice, 37-43 Fermentation at 27 ° C. for 33 hours to prepare entry;
(3) 13 ~ 17 L of the mixed extract prepared in step (1), 8 ~ 12 kg of the prepared entry of step (2) and yeast 0.01 ~ 0.03 kg after mixing for 1 to 3 days at 27 ~ 33 ℃ Fermentation to prepare a hair seed;
(4) mixed 55 ~ 65 L of the prepared extract of step (1), 18 ~ 22 kg of the prepared entry of step (2) and 4 ~ 6 L of the prepared main hair of step (3) after mixing 27 ~ Fermenting at 33 ° C. for 1 to 3 days to prepare a first immersion solution;
(5) 80 ~ 90 L of the prepared primary solution of step (4), 65 ~ 75 L of the mixed extract prepared in step (1), 35 ~ 45 kg of rice, 0.8 ~ 1.2 kg of coenzyme and 0.2 ~ yeast Mixing 0.4 kg and then fermenting at 27-33 ° C. for 4-6 days to prepare a secondary immersion solution; And
(6) a distilled liquor preparing method comprising distilling the prepared secondary immersion solution of step (5) and then preparing and filtering the distilled liquor.
Distilled spirit prepared by the method of any one of claims 1 to 4.