| 摘要 |
PURPOSE: A method for preparing dandelion distillation and a method for making Makkoli using the distillate are provided to remove inflammation. CONSTITUTION: A method for preparing dandelion distillation comprises: a step of washing 5 or more year-old dandelions with water; a step of mixing water and dandelion in a weight ratio of 1:1.2-1.5 and heating at 120 Deg. C. for 6 hours; a step of naturally cooling at room temperature for 24 hours and collecting a dandelion solution; a step of filtering the dandelion solution; a step of heating the dandelion solution in a distiller at 180 Deg. C. and condensing to prepare distillate. A method for making makkoli using the dandelion distillate comprises: a step of soaking rice in the water and steaming at 100 Deg. C. or more to prepare rice for brewage; a step of mixing the rice and seed mash in a weight ratio of 1:1.2-1.5 and fermenting at 27-34 Deg. C. for 36-48 hours to prepare ipguk(Japanese koji); a step of mixing ipguk and water in a weight ratio of 1:1.2-1.5 and fermenting at 27-33 Deg. C. and 85-90% of moisture for 4-7 days to prepare crude liquor; a step of mixing the rice, seed mash, and dandelion distillation to prepare a mixture; and a step of mixing the mixture with water in a weight ratio of 1:1.2-1.5 at 23-27 Deg. C. for 15-20 days. [Reference numerals] (AA) Step of washing dandelion; (BB) Step of preparing dandelion-soaked water; (CC) Step of making rice for brewage; (DD) Step of removing solid materials and filtering dandelion water; (EE) Step of preparing ipguk(Japanese koji); (FF) Step of preparing dandelion distilled liquid by heating; (GG) Step of preparing crude liquor; (HH) Step of storing in a refrigerator; (II) Step of mixing and fermenting; (JJ) Step of finishing dandelion makkoli |
