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

摘要

PURPOSE: A method for preparing distilled spirits(soju) using liquefaction and saccharification enzyme by stages is provided, thereby removing distinct smell of malted rice or koji, so that high quality distilled spirits(soju) with a small amount of volatile components and sourness. CONSTITUTION: The method for preparing distilled spirits(soju) using liquefaction and saccharification enzyme by stages comprises the steps of: (1) pulverizing the raw materials, adding purified water into the pulverized materials, and adding 0.05 to 0.1 wt.% of protein decomposing enzyme into the mixture; (2) adding 0.8 to 1.2 wt.% of purified liquefying enzyme into the mixture and liquefying the mixture at 75 to 85 deg. C; (3) adding 0.8 to 1.2 wt.% of purified saccharifying enzyme into the liquefied mixture and saccharifying the mixture at 40 to 60 deg. C; (4) adding 0.01 to 0.1 wt.% of activity destroyed yeast into the saccharified mixture and fermenting the mixture at 5 to 15 deg. C followed by at -4 to 2 deg. C for 15 to 20 days; (5) distilling the fermented medium at 40 to 60 deg. C and 70 to 150 mmHg to prepare distilled solution with 40 to 50 wt.% of alcohol; (6) adding 0.5 to 1.5 wt.% of active carbon powder or PVPP(poly vinyl-poly pyrrolidone), reacting them for 1 to 4 hours, and filtering the mixture with 1 to 4 micrometer filter at -10 to 4 deg. C; and (7) treating the filtered solution with supersonic wave of 10 to 50 kHz for 5 to 10 days.