| 摘要 |
The present invention relates to a method to prepare soju (Korean distilled liquor) containing an Acer mono sap and gromwell. More specifically, the present invention relates to a method to prepare a gosori liquor (Jeju traditional distilled liquor) comprising the steps of: roasting millet at a temperature of 150-250°C for 30-60 minutes (S010); steaming the roasted millet using steam and then cooling the steamed millet, thereby making godubap (hard-boiled rice) (S020); putting the lava seawater with the same weight as the godubap or the lava seawater and fermented microorganisms onto the godubap, followed by fermentation at a temperature of 25-28°C for 40-50 hours, thereby making mitsul (primary fermentation liquor) (S030); adding the godubap steamed in step (S040) and the lava seawater to the mitsul, followed by fermentation at a temperature of 25-28°C for 40-50 hours, thereby making dutsul (secondary fermentation liquor) (S040); aging the dutsul at a temperature of 22-28°C for 20-40 days (S050); allowing the aged dutsul to stand at a temperature of 10-16°C for 5-8 days, collecting only the upper layer, and adding volcanic stone thereto, followed by filtering (S060); distilling the filtrate using a distiller (S070); and finally treating the distilled material (S080). The gosori liquor is prepared by employing the method of the present invention; is good for health since the taste, flavor, and refreshment of the existing gosori liquor is improved; and the liquor contains useful ingredients of the lava seawater such as minerals. Furthermore, the present invention can provide a preparation method capable of uniformly maintain marketability, thereby promoting the use of glutinous rice and improving the quality of the product. |
