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.COPYRIGHT KIPO 2013[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 makkoli본 발명은 민들레 증류액 추출방법 및 민들레 증류액을 이용한 막걸리 제조방법으로서, 더욱 상세하게는 인체에 유익한 성분이 많이 포함된 민들레를 이용하여 증류액을 추출하고, 이러한 민들레 증류액을 이용하여 두통이나 피곤함을 겪지 않고 변비 및 요도염에도 뛰어난 효과가 있는 막걸리를 제조하는 방법에 관한 것이다. 이를 위하여, 5년 이상 자란 민들레를 물에 세척하는 단계, 물과 민들레를 1:1.2~1
