T084 A METHOD FOR PREPARING DISTILLED LIQUOR WITH IMPROVED FLAVOR BY USING SACCHAROMYCES CEREVISIAE T084 INCREASING AROMATIC COMPOUNDS

摘要

The present invention relates to a method for preparing distilled liquor (soju) to improve the flavor and taste of the distilled liquor. Specifically, the polished degree of brown rice is increased to 20-52% during a pre-processing step to properly remove vegetable fat, protein, fibers, and oil-based components, so turbid substances generated during a distilling step can be minimized and the starch content of the brown rice is prevented from decreasing too severely by an excessive polishing. Additionally, Saccharomyces cerevisiae T084 yeast generating a large amount of aromatic components is used for a fermentation step to make the distilled liquor. Post-distilled liquor among initially distilled liquor, main distilled liquor, and the post-distilled liquor obtained by distilling time during a distilling step, which have unpleasant smell, is effectively removed before using the rest as an undiluted distilled liquid, so the distilled liquor which has improved flavor, taste, and quality can be obtained.