Table 1. Ingredient mixing ratio of rice makgeolli with additon of Crepidiastrum sonchifolium (Maxim.) Pak & Kawano by various processing methods
Sample
CS1)
CSE2)
CSP3)
CSS4)
Hard-steamed rice, godubab (g)
3,000
3,000
3,000
3,000
Nuruk (g)
1,000
1,000
1,000
1,000
CS by processing method
100
30
9
100
Yeast (g)
3
3
3
3
Water (mL)
4,000
4,000
4,000
4,000
Total
8,103
8,033
8,012
8,103
CS, Crepidiastrum sonchifolium (Maxim.) Pak & Kawano. CSE, extract of Crepidiastrum sonchifolium (Maxim.) Pak & Kawano. CSP, dry powder of Crepidiastrum sonchifolium (Maxim.) Pak & Kawano. CSS, syrup of Crepidiastrum sonchifolium (Maxim.) Pak & Kawano.