| 摘要 |
PURPOSE: A cooking alcohol is provided to achieve more effective removal of unpleasant smell including meaty flavor or fishy flavor by using Kobon, one of Korean traditional botanical spices. CONSTITUTION: The method for manufacturing a cooking alcohol using Kobon, a Korean traditional botanical spice, to get rid of stink, including meaty flavor or fishy flavor, is comprised of the steps of cleaning, crushing and drying Kobon; adding diethylether solvent the dried Kobon in order to obtain extract by employing the steam distillation method; dehydrating, filtering and condensing the diethylether layer from the previous step in order to obtain Kobon extract; and fermenting the Kobon extract by adding rice and malt.
|
