Sauce composition for preparing chueotang or haejangguk and chueotang or haejangguk containing the same

Abstract

The present invention provides a sauce composition comprising loach extract, steamed non-glutinous rice powder, soybean paste, perilla seed powder, beef bone concentrate, garlic, L-sodium glutamate, red chili powder, sea salt, and black pepper. The sauce composition according to the present invention can be used to prepare soups such as loach soup or hangover soup that have excellent taste and flavor.

Description

Technology Field

[0001] The present invention relates to a sauce composition for preparing loach soup or hangover soup and loach soup or hangover soup containing the same. Background Technology

[0002] The loach is a freshwater fish belonging to the family Loachidae in the order Cypriniformes. It primarily inhabits areas with slow-flowing or stagnant water, such as the lower reaches of rivers and ponds. It tolerates even poorly clean water, such as Class 3 water, and frequently burrows into the mud. When temperatures drop or droughts occur, it enters a dormant state by burrowing into the mud, and if oxygen is scarce in the water, it breathes air through its intestines. It feeds on zooplankton, mosquito larvae (wigglers), and organic matter in the mud, and is generally nocturnal.

[0003] Mudfish is known as a restorative or invigorating food. Historically, it served as a vital source of animal protein for rural people exhausted by the summer heat and labor, and it is also rich in minerals and vitamins. Essential amino acids make up about half of its protein, and it is abundant in lysine, which is crucial for growing children and the elderly. It is also said to contain taurine, which protects the liver, lowers blood pressure, and safeguards eyesight. The fat in mudfish has a high proportion of unsaturated fatty acids, which has been shown to help prevent lifestyle diseases. In particular, it contains unsaturated fatty acids such as DHA and EPA, which are highly effective against arteriosclerosis, hypertension, and diabetes. Furthermore, since it is often consumed whole, it is a very important source of calcium, a component that makes up bones and teeth. Among vitamins, it is rich in Vitamin A, which has anticancer properties and strengthens the skin and mucous membranes, thereby increasing resistance to disease.

[0004] Chueotang is a traditional local dish made by boiling loach and various vegetables with seasonings. Rich in excellent protein, calcium, and minerals, consuming Chueotang in early autumn helps restore vitality lost due to the summer heat. There are two methods of preparing Chueotang: one involves boiling the loach until it is completely mashed and invisible, and the other involves boiling fresh loach whole. Loach has a strong fishy odor in its bones and internal organs. Traditionally, both methods were prepared without filtering out the bones and organs; even if the bones were filtered out, the organs were not, resulting in limitations where the unique earthy and fishy smell made it difficult to consume. Furthermore, there were limitations in terms of texture because the bones were not perfectly filtered, whether ground whole or filtered.

[0005] In addition, while conventional soups, including loach soup or hangover soups, possess unique flavors and efficacy depending on the ingredients and cooking methods, there is a problem in that it is difficult to simultaneously eliminate fishy odors, balance flavors, and provide health benefits. Furthermore, since they are difficult to prepare at home and are mainly purchased and consumed at specialized restaurants, there was a problem with handling and management as they could not be stored for a long period of time whether prepared at home or purchased at a restaurant. Prior art literature

[0006] Republic of Korea Registered Patent No. 10-1681809 The problem to be solved

[0007] The objective of the present invention is to provide a sauce composition for preparing soups such as loach soup or hangover soup that have excellent taste and flavor.

[0008] The problems of the present invention are not limited to those mentioned above, and other problems not mentioned will be clearly understood by those skilled in the art from the description below. means of solving the problem

[0009] To achieve the above objective, the present invention

[0010] A sauce composition comprising loach extract, steamed non-glutinous rice powder, soybean paste, perilla seed powder, beef bone concentrate, garlic, L-sodium glutamate, red chili powder, sea salt, and black pepper is provided.

[0011] In addition, the above composition comprises 45-55 parts by weight of loach extract, 5-15 parts by weight of steamed non-glutinous rice powder, 5-15 parts by weight of soybean paste, 3-9 parts by weight of perilla seed powder, 2-8 parts by weight of beef bone concentrate, 1-7 parts by weight of garlic, 0.5-4 parts by weight of L-sodium glutamate, 0.3-3 parts by weight of red chili powder, 0.2-2.5 parts by weight of sea salt, 0.1-0.5 parts by weight of black pepper powder, and 5-15 parts by weight of purified water.

[0012] In addition, the above composition comprises 48-52 parts by weight of loach extract, 8-12 parts by weight of steamed non-glutinous rice powder, 8-12 parts by weight of soybean paste, 4-8 parts by weight of perilla seed powder, 3-7 parts by weight of beef bone concentrate, 2-6 parts by weight of garlic, 1-3 parts by weight of L-sodium glutamate, 0.8-2 parts by weight of red chili powder, 0.5-1.5 parts by weight of sea salt, 0.1-0.3 parts by weight of black pepper powder, and 8-12 parts by weight of purified water.

[0013] In addition, the above composition comprises 50 parts by weight of loach extract, 10 parts by weight of steamed non-glutinous rice powder, 10 parts by weight of soybean paste, 6 parts by weight of perilla seed powder, 5 parts by weight of beef bone concentrate, 4 parts by weight of garlic, 2 parts by weight of L-sodium glutamate, 1.5 parts by weight of red chili powder, 1 part by weight of sea salt, 0.2 parts by weight of black pepper powder, and 10.3 parts by weight of purified water.

[0014] In addition, the above loach extract is,

[0015] A step of preparing a fermented powder comprising: washing green tea leaves and peppermint and heat-treating them at a temperature of 68-72°C for 8-12 minutes; mixing 48-52 parts by weight of a mixture of heat-treated green tea leaves and peppermint mixed in a 1:1 weight ratio with 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of a Saccharomyces cerevisiae strain, and fermenting at a temperature of 38-42°C for 2-4 days; filtering after fermentation to obtain a fermented product; and hot-air drying and grinding the fermented product at a temperature of 58-62°C for 5-7 hours; and

[0016] The method is characterized by being prepared by performing the steps of: washing raw loach with a washing agent comprising 78-82 parts by weight of salt and 18-22 parts by weight of flour; mixing 28-32 parts by weight of the washed raw loach, 18-22 parts by weight of the fermented powder and 48-52 parts by weight of purified water, and heating at a temperature of 93-97℃ for 8-10 hours; grinding after heating to produce a ground product; and filtering the ground product to obtain a filtrate.

[0017] In addition, the above composition further comprises 5-15 parts by weight of fruit extract, and

[0018] The above fruit extract is characterized by being an extract obtained from a complex fruit mixture of Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Opuntia ficus-indica fruit in a weight ratio of 1:1:1.

[0019] In addition, the above composition further comprises 5-15 parts by weight of fruit extract, and

[0020] The above fruit extract is,

[0021] A step of washing Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Opuntia ficus-indica fruit, and hot-air drying at a temperature of 58-62℃ for 5-7 hours; a step of mixing 48-52 parts by weight of a complex obtained by mixing the hot-air dried Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Opuntia ficus-indica fruit in a weight ratio of 1:1:1 with 48-52 parts by weight of an aging liquid, and aging at a temperature of 38-42℃ for 8-10 hours; a step of adding 0.8-1.2 parts by weight of a Bacillus subtilis strain after aging and fermenting at a temperature of 28-32℃ for 2-4 days; a step of filtering after fermentation to obtain a fermented product, mixing 88-92 parts by weight of the fermented product with 8-12 parts by weight of mushroom mycelium, and fermenting and aging at a temperature of 23-27℃ for 6-8 days; A step of mixing 8-12 parts by weight of a fermented and aged product obtained by fermentation and aging with 88-92 parts by weight of purified water, adding 0.4-0.6 parts by weight of amylase, 0.4-0.6 parts by weight of bromelain, and 0.4-0.6 parts by weight of pepsin, and then performing a first enzyme treatment at a temperature of 38-42℃ for 5-7 hours; a step of performing a first extraction at a temperature of 108-112℃ for 8-10 hours after the first enzyme treatment; a step of preparing a first extract by filtering through filter paper after the first extraction, and then concentrating the filtrate under reduced pressure and freeze-drying the filtrate. A step of mixing 8-12 parts by weight of the solid remaining after the first extraction, 43-47 parts by weight of purified water, and 43-47 parts by weight of hexane, adding 0.4-0.6 parts by weight of sucrase and 0.4-0.6 parts by weight of lactase, and then performing a second extraction at a temperature of 88-92℃ for 11-13 hours; a step of preparing a second extract by filtering with filter paper after the second extraction, followed by vacuum concentration and freeze-drying the filtrate; and a step of mixing the first extract and the second extract; is performed to produce,

[0022] The above-mentioned aging liquid is,

[0023] A step of washing green tea leaves and peppermint and heat-treating them at a temperature of 68-72℃ for 8-12 minutes; a step of mixing 48-52 parts by weight of a mixture of heat-treated green tea leaves and peppermint in a 1:1 weight ratio with 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of a Saccharomyces cerevisiae strain, and fermenting at a temperature of 38-42℃ for 2-4 days; a step of filtering after fermentation to obtain a filtrate; and a step of mixing 88-92 parts by weight of the filtrate with 8-12 parts by weight of sucrose; thereby preparing the product.

[0024] The above mushroom mycelium is,

[0025] The product is characterized by being manufactured by performing the steps of: washing a mushroom complex in which lion's mane mushroom, chaga mushroom, rice, and barley are mixed in a weight ratio of 1:1:1:1, and drying it with hot air at a temperature of 58-62℃ for 5-7 hours; and grinding the hot-air dried mushroom complex.

[0026] In addition, the above composition is characterized by further including 5-15 parts by weight of ginseng extract.

[0027] In addition, the above composition is characterized by further including 5-15 parts by weight of balloon flower extract.

[0028] In addition, the above composition is characterized by further including 5-15 parts by weight of milk thistle extract.

[0029] In addition, the composition is characterized by further including one or more selected from the group consisting of Schisandra extract, Peony extract, Ginger extract, Jujube extract, Blueberry extract, Yuzu extract, Prunus plum extract, Rubus coreanus extract, Goji berry extract, Shiitake mushroom extract, Cordyceps extract, Pleurotus ostreatus extract, Ramaria mushroom extract, Crassulaceae extract, Artemisia extract, Lotus leaf extract, Dandelion leaf extract, Maitake mushroom leaf extract, Oat extract, Pumpkin seed extract, Safflower seed extract, and Flaxseed extract.

[0030] In addition, the present invention

[0031] A step of preparing a fermented powder comprising: washing green tea leaves and peppermint and heat-treating them at a temperature of 68-72℃ for 8-12 minutes; mixing 48-52 parts by weight of a mixture of heat-treated green tea leaves and peppermint in a 1:1 weight ratio with 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of a Saccharomyces cerevisiae strain, and fermenting at a temperature of 38-42℃ for 2-4 days; filtering after fermentation to obtain a fermented product; and hot-air drying and grinding the fermented product at a temperature of 58-62℃ for 5-7 hours;

[0032] A step of preparing a loach extract comprising: washing live loach with a washing agent mixed with 78-82 parts by weight of salt and 18-22 parts by weight of flour; mixing 28-32 parts by weight of the washed live loach, 18-22 parts by weight of the fermented powder and 48-52 parts by weight of purified water, and heating at a temperature of 93-97℃ for 8-10 hours; grinding after heating to produce a ground material; and filtering the ground material to obtain a filtrate;

[0033] A step of preparing an aged liquid comprising: washing green tea leaves and peppermint and heat-treating them at a temperature of 68-72℃ for 8-12 minutes; mixing 48-52 parts by weight of a mixture of heat-treated green tea leaves and peppermint in a 1:1 weight ratio with 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of a Saccharomyces cerevisiae strain, and fermenting at a temperature of 38-42℃ for 2-4 days; filtering after fermentation to obtain a filtrate; and mixing 88-92 parts by weight of the filtrate with 8-12 parts by weight of sucrose;

[0034] A step of preparing a mushroom mycelium comprising: washing a mushroom complex in which Sparassis crispa, Chaga mushroom, rice, and barley are mixed in a weight ratio of 1:1:1:1 and hot-air drying at a temperature of 58-62℃ for 5-7 hours; and grinding the hot-air dried mushroom complex;

[0035] A step of washing Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Opuntia ficus-indica fruit, and hot-air drying them at a temperature of 58-62℃ for 5-7 hours; a step of mixing 48-52 parts by weight of a complex obtained by mixing the hot-air dried Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Opuntia ficus-indica fruit in a weight ratio of 1:1:1 with 48-52 parts by weight of the aging liquid, and aging the mixture at a temperature of 38-42℃ for 8-10 hours; a step of adding 0.8-1.2 parts by weight of a Bacillus subtilis strain after aging and fermenting at a temperature of 28-32℃ for 2-4 days; a step of filtering after fermentation to obtain a fermented product, mixing 88-92 parts by weight of the fermented product with 8-12 parts by weight of the mushroom mycelium, and fermenting and aging the mixture at a temperature of 23-27℃ for 6-8 days; A step of mixing 8-12 parts by weight of a fermented and aged product obtained by fermentation and aging with 88-92 parts by weight of purified water, adding 0.4-0.6 parts by weight of amylase, 0.4-0.6 parts by weight of bromelain, and 0.4-0.6 parts by weight of pepsin, and then performing a first enzyme treatment at a temperature of 38-42℃ for 5-7 hours; a step of performing a first extraction at a temperature of 108-112℃ for 8-10 hours after the first enzyme treatment; a step of preparing a first extract by filtering through filter paper after the first extraction, and then concentrating the filtrate under reduced pressure and freeze-drying the filtrate. A step of preparing a fruit extract comprising: mixing 8-12 parts by weight of solids remaining after the first extraction, 43-47 parts by weight of purified water, and 43-47 parts by weight of hexane, adding 0.4-0.6 parts by weight of sucrase and 0.4-0.6 parts by weight of lactase, and performing a second extraction at a temperature of 88-92℃ for 11-13 hours; a step of preparing a second extract by filtering with filter paper after the second extraction, and then concentrating the filtrate under reduced pressure and freeze-drying the filtrate; and a step of mixing the first extract and the second extract; and

[0036] The present invention provides a method for preparing a sauce composition comprising the step of mixing 45-55 parts by weight of the loach extract, 5-15 parts by weight of the fruit extract, 5-15 parts by weight of steamed non-glutinous rice powder, 5-15 parts by weight of soybean paste, 3-9 parts by weight of perilla seed powder, 2-8 parts by weight of beef bone concentrate, 1-7 parts by weight of garlic, 0.5-4 parts by weight of L-sodium glutamate, 0.3-3 parts by weight of red chili powder, 0.2-2.5 parts by weight of sea salt, 0.1-0.5 parts by weight of black pepper powder, and 5-15 parts by weight of purified water.

[0037] In addition, the present invention

[0038] It includes main ingredients, broth, sauce composition and auxiliary ingredients, and

[0039] The above main ingredients are one or more selected from the group consisting of loach, pork, and beef, and

[0040] The above broth contains water, and

[0041] The above auxiliary materials are one or more selected from the group consisting of radish greens, dried radish leaves, radish, potato, sweet potato, green onion, and onion, and

[0042] The above source composition is,

[0043] A step of preparing a fermented powder comprising: washing green tea leaves and peppermint and heat-treating them at a temperature of 68-72℃ for 8-12 minutes; mixing 48-52 parts by weight of a mixture of heat-treated green tea leaves and peppermint in a 1:1 weight ratio with 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of a Saccharomyces cerevisiae strain, and fermenting at a temperature of 38-42℃ for 2-4 days; filtering after fermentation to obtain a fermented product; and hot-air drying and grinding the fermented product at a temperature of 58-62℃ for 5-7 hours;

[0044] A step of preparing a loach extract comprising: washing live loach with a washing agent mixed with 78-82 parts by weight of salt and 18-22 parts by weight of flour; mixing 28-32 parts by weight of the washed live loach, 18-22 parts by weight of the fermented powder and 48-52 parts by weight of purified water, and heating at a temperature of 93-97℃ for 8-10 hours; grinding after heating to produce a ground material; and filtering the ground material to obtain a filtrate;

[0045] A step of preparing an aged liquid comprising: washing green tea leaves and peppermint and heat-treating them at a temperature of 68-72℃ for 8-12 minutes; mixing 48-52 parts by weight of a mixture of heat-treated green tea leaves and peppermint in a 1:1 weight ratio with 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of a Saccharomyces cerevisiae strain, and fermenting at a temperature of 38-42℃ for 2-4 days; filtering after fermentation to obtain a filtrate; and mixing 88-92 parts by weight of the filtrate with 8-12 parts by weight of sucrose;

[0046] A step of preparing a mushroom mycelium comprising: washing a mushroom complex in which Sparassis crispa, Chaga mushroom, rice, and barley are mixed in a weight ratio of 1:1:1:1 and hot-air drying at a temperature of 58-62℃ for 5-7 hours; and grinding the hot-air dried mushroom complex;

[0047] A step of washing Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Opuntia ficus-indica fruit, and hot-air drying them at a temperature of 58-62℃ for 5-7 hours; a step of mixing 48-52 parts by weight of a complex obtained by mixing the hot-air dried Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Opuntia ficus-indica fruit in a weight ratio of 1:1:1 with 48-52 parts by weight of the aging liquid, and aging the mixture at a temperature of 38-42℃ for 8-10 hours; a step of adding 0.8-1.2 parts by weight of a Bacillus subtilis strain after aging and fermenting at a temperature of 28-32℃ for 2-4 days; a step of filtering after fermentation to obtain a fermented product, mixing 88-92 parts by weight of the fermented product with 8-12 parts by weight of the mushroom mycelium, and fermenting and aging the mixture at a temperature of 23-27℃ for 6-8 days; A step of mixing 8-12 parts by weight of a fermented and aged product obtained by fermentation and aging with 88-92 parts by weight of purified water, adding 0.4-0.6 parts by weight of amylase, 0.4-0.6 parts by weight of bromelain, and 0.4-0.6 parts by weight of pepsin, and then performing a first enzyme treatment at a temperature of 38-42℃ for 5-7 hours; a step of performing a first extraction at a temperature of 108-112℃ for 8-10 hours after the first enzyme treatment; a step of preparing a first extract by filtering through filter paper after the first extraction, and then concentrating the filtrate under reduced pressure and freeze-drying the filtrate. A step of preparing a fruit extract comprising: mixing 8-12 parts by weight of solids remaining after the first extraction, 43-47 parts by weight of purified water, and 43-47 parts by weight of hexane, adding 0.4-0.6 parts by weight of sucrase and 0.4-0.6 parts by weight of lactase, and performing a second extraction at a temperature of 88-92℃ for 11-13 hours; a step of preparing a second extract by filtering with filter paper after the second extraction, and then concentrating the filtrate under reduced pressure and freeze-drying the filtrate; and a step of mixing the first extract and the second extract; and

[0048] The present invention provides a soup containing loach soup or hangover soup, characterized by being prepared by performing the step of mixing 45-55 parts by weight of the loach extract, 5-15 parts by weight of the fruit extract, 5-15 parts by weight of steamed non-glutinous rice powder, 5-15 parts by weight of soybean paste, 3-9 parts by weight of perilla seed powder, 2-8 parts by weight of beef bone concentrate, 1-7 parts by weight of garlic, 0.5-4 parts by weight of L-sodium glutamate, 0.3-3 parts by weight of red chili powder, 0.2-2.5 parts by weight of sea salt, 0.1-0.5 parts by weight of black pepper powder, and 5-15 parts by weight of purified water.

[0049] In addition, the present invention

[0050] Steps for preparing the broth;

[0051] Step of preparing a source composition; and

[0052] The method includes the step of introducing the main ingredient, the broth, the sauce composition, and the auxiliary ingredient into a container;

[0053] The above main ingredients are one or more selected from the group consisting of loach, pork, and beef, and

[0054] The above broth contains water, and

[0055] The above auxiliary materials are one or more selected from the group consisting of radish greens, dried radish leaves, radish, potato, sweet potato, green onion, and onion, and

[0056] The above source composition is,

[0057] A step of preparing a fermented powder comprising: washing green tea leaves and peppermint and heat-treating them at a temperature of 68-72℃ for 8-12 minutes; mixing 48-52 parts by weight of a mixture of heat-treated green tea leaves and peppermint in a 1:1 weight ratio with 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of a Saccharomyces cerevisiae strain, and fermenting at a temperature of 38-42℃ for 2-4 days; filtering after fermentation to obtain a fermented product; and hot-air drying and grinding the fermented product at a temperature of 58-62℃ for 5-7 hours;

[0058] A step of preparing a loach extract comprising: washing live loach with a washing agent mixed with 78-82 parts by weight of salt and 18-22 parts by weight of flour; mixing 28-32 parts by weight of the washed live loach, 18-22 parts by weight of the fermented powder and 48-52 parts by weight of purified water, and heating at a temperature of 93-97℃ for 8-10 hours; grinding after heating to produce a ground material; and filtering the ground material to obtain a filtrate;

[0059] A step of preparing an aged liquid comprising: washing green tea leaves and peppermint and heat-treating them at a temperature of 68-72℃ for 8-12 minutes; mixing 48-52 parts by weight of a mixture of heat-treated green tea leaves and peppermint in a 1:1 weight ratio with 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of a Saccharomyces cerevisiae strain, and fermenting at a temperature of 38-42℃ for 2-4 days; filtering after fermentation to obtain a filtrate; and mixing 88-92 parts by weight of the filtrate with 8-12 parts by weight of sucrose;

[0060] A step of preparing a mushroom mycelium comprising: washing a mushroom complex in which Sparassis crispa, Chaga mushroom, rice, and barley are mixed in a weight ratio of 1:1:1:1 and hot-air drying at a temperature of 58-62℃ for 5-7 hours; and grinding the hot-air dried mushroom complex;

[0061] A step of washing Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Opuntia ficus-indica fruit, and hot-air drying them at a temperature of 58-62℃ for 5-7 hours; a step of mixing 48-52 parts by weight of a complex obtained by mixing the hot-air dried Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Opuntia ficus-indica fruit in a weight ratio of 1:1:1 with 48-52 parts by weight of the aging liquid, and aging the mixture at a temperature of 38-42℃ for 8-10 hours; a step of adding 0.8-1.2 parts by weight of a Bacillus subtilis strain after aging and fermenting at a temperature of 28-32℃ for 2-4 days; a step of filtering after fermentation to obtain a fermented product, mixing 88-92 parts by weight of the fermented product with 8-12 parts by weight of the mushroom mycelium, and fermenting and aging the mixture at a temperature of 23-27℃ for 6-8 days; A step of mixing 8-12 parts by weight of a fermented and aged product obtained by fermentation and aging with 88-92 parts by weight of purified water, adding 0.4-0.6 parts by weight of amylase, 0.4-0.6 parts by weight of bromelain, and 0.4-0.6 parts by weight of pepsin, and then performing a first enzyme treatment at a temperature of 38-42℃ for 5-7 hours; a step of performing a first extraction at a temperature of 108-112℃ for 8-10 hours after the first enzyme treatment; a step of preparing a first extract by filtering through filter paper after the first extraction, and then concentrating the filtrate under reduced pressure and freeze-drying the filtrate. A step of preparing a fruit extract comprising: mixing 8-12 parts by weight of solids remaining after the first extraction, 43-47 parts by weight of purified water, and 43-47 parts by weight of hexane, adding 0.4-0.6 parts by weight of sucrase and 0.4-0.6 parts by weight of lactase, and performing a second extraction at a temperature of 88-92℃ for 11-13 hours; a step of preparing a second extract by filtering with filter paper after the second extraction, and then concentrating the filtrate under reduced pressure and freeze-drying the filtrate; and a step of mixing the first extract and the second extract; and

[0062] The present invention provides a method for preparing a soup including loach soup or hangover soup, characterized by performing the step of mixing 45-55 parts by weight of the loach extract, 5-15 parts by weight of the fruit extract, 5-15 parts by weight of steamed non-glutinous rice powder, 5-15 parts by weight of soybean paste, 3-9 parts by weight of perilla seed powder, 2-8 parts by weight of beef bone concentrate, 1-7 parts by weight of garlic, 0.5-4 parts by weight of L-sodium glutamate, 0.3-3 parts by weight of red chili powder, 0.2-2.5 parts by weight of sea salt, 0.1-0.5 parts by weight of black pepper powder, and 5-15 parts by weight of purified water. Effects of the invention

[0063] The sauce composition according to the present invention can be used to produce soups such as loach soup or hangover soup that have excellent taste and flavor. Brief explanation of the drawing

[0064] FIGS. 1 to 20 are tables showing the components of a source composition according to one embodiment of the present invention. Specific details for implementing the invention

[0065] Various embodiments are described in more detail below. The embodiments described herein may be modified in various ways. Specific embodiments may be described in detail in the detailed description. However, the specific embodiments disclosed are intended only to facilitate understanding of various embodiments. Accordingly, the technical concept is not limited by the specific embodiments disclosed, and it should be understood that it includes all equivalents or substitutions that fall within the spirit and scope of the invention.

[0066] Terms including ordinal numbers, such as first, second, first, second, etc., may be used to describe various components, but these components are not limited by the aforementioned terms. The aforementioned terms are used solely for the purpose of distinguishing one component from another.

[0067] In this specification, terms such as "comprising" or "having" are intended to indicate the existence of the features, numbers, steps, actions, components, parts, or combinations thereof described in the specification, and should be understood as not precluding the existence or addition of one or more other features, numbers, steps, actions, components, parts, or combinations thereof. When a component is described as being "connected" or "connected" to another component, it should be understood that it may be directly connected to or connected to that other component, or that there may be other components in between. On the other hand, when a component is described as being "directly connected" or "directly connected" to another component, it should be understood that there are no other components in between.

[0068] Furthermore, in describing the present invention, if it is determined that a detailed description of related known functions or configurations may unnecessarily obscure the essence of the invention, such detailed description is abbreviated or omitted.

[0069] The present invention

[0070] A sauce composition comprising loach extract, steamed non-glutinous rice powder, soybean paste, perilla seed powder, beef bone concentrate, garlic, L-sodium glutamate, red chili powder, sea salt, and black pepper is provided.

[0071] Hereinafter, the source composition according to the present invention will be described in detail.

[0073] The above sauce composition can be applied to soups such as loach soup or hangover soup to improve taste and flavor.

[0074] The above composition preferably comprises 45-55 parts by weight of loach extract, 5-15 parts by weight of steamed non-glutinous rice powder, 5-15 parts by weight of soybean paste, 3-9 parts by weight of perilla seed powder, 2-8 parts by weight of beef bone concentrate, 1-7 parts by weight of garlic, 0.5-4 parts by weight of monosodium L-glutamate, 0.3-3 parts by weight of red chili powder, 0.2-2.5 parts by weight of sea salt, 0.1-0.5 parts by weight of black pepper powder, and 5-15 parts by weight of purified water, and preferably comprises 48-52 parts by weight of loach extract, 8-12 parts by weight of steamed non-glutinous rice powder, 8-12 parts by weight of soybean paste, 4-8 parts by weight of perilla seed powder, 3-7 parts by weight of beef bone concentrate, 2-6 parts by weight of garlic, 1-3 parts by weight of monosodium L-glutamate, 0.8-2 parts by weight of red chili powder, and sea salt. It is more preferable to include 0.5-1.5 parts by weight, 0.1-0.3 parts by weight of pepper powder and 8-12 parts by weight of purified water, and most preferable to include 50 parts by weight of loach extract, 10 parts by weight of steamed non-glutinous rice powder, 10 parts by weight of soybean paste, 6 parts by weight of perilla seed powder, 5 parts by weight of beef bone concentrate, 4 parts by weight of garlic, 2 parts by weight of L-sodium glutamate, 1.5 parts by weight of red pepper powder, 1 part by weight of sea salt, 0.2 parts by weight of pepper powder and 10.3 parts by weight of purified water.

[0075] The aforementioned loach extract contains abundant protein, calcium, vitamin D, unsaturated fatty acids, and a mucilaginous substance called mucin, which can provide various beneficial effects on health. The calcium and vitamin D contained in loach strengthen bones and help prevent osteoporosis, while nutrients such as iron, B vitamins, and vitamin A are included, making it beneficial for relieving fatigue and replenishing vitality. In particular, the mucin component protects the mucous membranes of the stomach and intestines, improving digestive function and effectively preventing gastritis and gastric ulcers. Furthermore, unsaturated fatty acids and chondroitin sulfate lower cholesterol levels in the blood, promote blood circulation, and improve vascular health. Loach extract is known to contribute to boosting immunity, strengthening skin elasticity, and providing antioxidant and anti-inflammatory effects; therefore, when applied to health-boosting foods such as Chueotang (loach soup), it is of great help in restoring vitality and promoting health.

[0076] The above loach extract is,

[0077] A step of preparing a fermented powder comprising: washing green tea leaves and peppermint and heat-treating them at a temperature of 68-72℃ for 8-12 minutes; mixing 48-52 parts by weight of a mixture of heat-treated green tea leaves and peppermint in a 1:1 weight ratio with 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of a Saccharomyces cerevisiae strain, and fermenting at a temperature of 38-42℃ for 2-4 days; filtering after fermentation to obtain a fermented product; and hot-air drying and grinding the fermented product at a temperature of 58-62℃ for 5-7 hours;

[0078] The method of preparation is applied by performing the following steps: washing live loach with a washing agent mixed with 78-82 parts by weight of salt and 18-22 parts by weight of flour; mixing 28-32 parts by weight of the washed live loach, 18-22 parts by weight of the fermented powder and 48-52 parts by weight of purified water, and heating at a temperature of 93-97℃ for 8-10 hours; grinding after heating to produce a ground product; and filtering the ground product to obtain a filtrate.

[0079] The above loach extract can be mixed with a powder prepared using green tea leaves and peppermint, and the fermented powder obtained by fermenting the green tea leaves and peppermint using a wet fermentation process with a Saccharomyces cerevisiae strain and then hot-air drying is mixed with live loach to completely remove the off-flavor of the loach and enhance its taste and flavor.

[0080] The steamed non-glutinous rice powder above provides a chewy texture and a natural sweetness, and increases the viscosity of the broth to provide a smooth and deep flavor. The steamed non-glutinous rice powder above is a grain powder obtained by grinding steamed non-glutinous rice, and can adjust the concentration of soup broth.

[0081] The above-mentioned soybean paste is a traditional fermented seasoning made by fermenting soybeans. It contains abundant amino acids and lactic acid bacteria, providing a deep, savory flavor as well as health benefits (promoting digestion and probiotic effects). Its distinctive nutty taste adds a deep flavor to broths.

[0082] The above perilla seed powder is produced by roasting and pulverizing perilla seeds, enhancing nutritional value by providing unsaturated fatty acids and vitamin E along with a nutty flavor. It softens the texture of the broth and adds a nutty taste, creating a distinctive flavor in soups.

[0083] The above beef bone concentrate is a broth made by simmering beef bones thoroughly and concentrating them, providing a rich umami flavor and a heavy meaty aroma to the broth. It has a high collagen and mineral content, which helps to make the texture soft and rich.

[0084] The aforementioned garlic has antibacterial and antioxidant effects due to its strong aroma and allicin content, and it enhances flavor to eliminate fishy odors and add depth to the taste. It is used in the form of raw or minced garlic.

[0085] The above-mentioned sodium L-glutamate is a sodium salt of a naturally occurring amino acid that enhances the umami flavor of food. It is a seasoning whose safety has been verified, as it can reduce sodium intake by intensifying the flavor while reducing the amount of salt used.

[0086] The aforementioned red chili powder is made by drying and grinding chili peppers, providing a moderate spiciness and a distinctive aroma, while adding color to enhance visual appeal. The capsaicin component stimulates appetite.

[0087] The above-mentioned solar salt is produced by naturally evaporating seawater, is rich in minerals, and provides the natural salty taste of salt. Unlike regular table salt, it has high purity and a mild taste.

[0088] The aforementioned pepper powder is made by grinding pepper, and with its distinctive aroma and pungent taste, it provides a clean and refreshing finish to the broth. It offers umami and spice effects.

[0090] In addition, the composition preferably further comprises 5-15 parts by weight of fruit extract, more preferably 8-12 parts by weight, and even more preferably 9-11 parts by weight.

[0091] The above fruit extract is an extract obtained from a complex fruit mixture of Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Opuntia ficus-indica fruit in a weight ratio of 1:1:1.

[0092] In addition, the above fruit extract is,

[0093] A step of washing Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Opuntia ficus-indica fruit, and hot-air drying at a temperature of 58-62℃ for 5-7 hours; a step of mixing 48-52 parts by weight of a complex obtained by mixing the hot-air dried Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Opuntia ficus-indica fruit in a weight ratio of 1:1:1 with 48-52 parts by weight of an aging liquid, and aging at a temperature of 38-42℃ for 8-10 hours; a step of adding 0.8-1.2 parts by weight of a Bacillus subtilis strain after aging and fermenting at a temperature of 28-32℃ for 2-4 days; a step of filtering after fermentation to obtain a fermented product, mixing 88-92 parts by weight of the fermented product with 8-12 parts by weight of mushroom mycelium, and fermenting and aging at a temperature of 23-27℃ for 6-8 days; A step of mixing 8-12 parts by weight of a fermented and aged product obtained by fermentation and aging with 88-92 parts by weight of purified water, adding 0.4-0.6 parts by weight of amylase, 0.4-0.6 parts by weight of bromelain, and 0.4-0.6 parts by weight of pepsin, and then performing a first enzyme treatment at a temperature of 38-42℃ for 5-7 hours; a step of performing a first extraction at a temperature of 108-112℃ for 8-10 hours after the first enzyme treatment; a step of preparing a first extract by filtering through filter paper after the first extraction, and then concentrating the filtrate under reduced pressure and freeze-drying the filtrate. A method prepared by performing the following steps: mixing 8-12 parts by weight of solids remaining after the first extraction, 43-47 parts by weight of purified water, and 43-47 parts by weight of hexane, adding 0.4-0.6 parts by weight of sucrase and 0.4-0.6 parts by weight of lactase, and performing a second extraction for 11-13 hours at a temperature of 88-92℃; filtering with filter paper after the second extraction, then concentrating the filtrate under reduced pressure and freeze-drying it to prepare a second extract; and mixing the first extract and the second extract.

[0094] Phellodendron amurense is a plant belonging to the Rutaceae family that grows naturally in East Asia. Its fruits mature in August and September and are dried after harvesting. Phellodendron amurense fruits are rich in alkaloids such as berberine, palmatine, and canthin-6-one, and contain large amounts of antioxidant and anti-inflammatory active ingredients including flavonoids, tannins, limonene, and sitosterol. These components aid in antibacterial, anti-inflammatory, liver function improvement, blood sugar regulation, immune enhancement, and digestion improvement.

[0095] Cudrania tricuspidata is a plant belonging to the Moraceae family. Its fruit turns red when ripe and is primarily consumed fresh or dried. Cudrania tricuspidata fruit contains anthocyanin polyphenols, flavonoids, beta-carotene, vitamin C, and various minerals, and is known to possess powerful antioxidant and immune-modulating functions. It exhibits liver and kidney protection, regulates blood sugar and lipid metabolism, promotes blood circulation, and provides anti-inflammatory and anti-allergic effects. It also aids in relieving fatigue and improving eyesight.

[0096] Prickly pear is a type of succulent cactus, and its fruit is fleshy and purplish in color. Prickly pear fruit contains Vitamin C, polyphenols, flavonoids, beta-carotene, and a large amount of dietary fiber, and is effective for antioxidant, anti-inflammatory, blood sugar lowering, and lipid metabolism improvement. In particular, it helps prevent diabetes and obesity, protects blood vessels, and relieves hangovers.

[0097] In the present invention, extracts obtained using Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Prickly Pear fruit are applied to a sauce composition, thereby securing excellent hangover relief and liver improvement functions. Furthermore, the raw material is aged with a fermented filtrate obtained by fermenting green tea leaves and peppermint, subjected to primary fermentation using a Bacillus subtilis strain, subjected to secondary fermentation using mushroom mycelium, and then effectively extracted through a two-stage enzymatic treatment to produce and apply an extract with excellent content of active ingredients such as GABA and polyphenols.

[0098] The above-mentioned aging liquid is,

[0099] A method prepared by performing the following steps: washing green tea leaves and peppermint and heat-treating them at a temperature of 68-72°C for 8-12 minutes; mixing 48-52 parts by weight of a mixture of heat-treated green tea leaves and peppermint in a 1:1 weight ratio with 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of a Saccharomyces cerevisiae strain, and fermenting at a temperature of 38-42°C for 2-4 days; filtering after fermentation to obtain a filtrate; and mixing 88-92 parts by weight of the filtrate with 8-12 parts by weight of sucrose.

[0100] The above mushroom mycelium is,

[0101] A method is applied in which a mushroom complex is prepared by performing the steps of: washing a mushroom complex in which lion's mane mushroom, chaga mushroom, rice, and barley are mixed in a weight ratio of 1:1:1:1 and drying it with hot air at a temperature of 58-62℃ for 5-7 hours; and grinding the hot-air dried mushroom complex.

[0102] In addition, the above composition may further include 5 to 15 parts by weight of ginseng extract.

[0103] In addition, the above composition may further include 5-15 parts by weight of balloon flower extract.

[0104] In addition, the above composition may further include 5-15 parts by weight of milk thistle extract.

[0105] In addition, the composition may further include 0.5 to 1.5 parts by weight of each of one or more selected from the group consisting of Schisandra extract, Peony extract, Ginger extract, Jujube extract, Blueberry extract, Yuzu extract, Prunus plum extract, Rubus coreanus extract, Goji berry extract, Shiitake mushroom extract, Cordyceps extract, Pleurotus ostreatus extract, Ramaria mushroom extract, Artemisia extract, Lotus leaf extract, Dandelion leaf extract, Maitake mushroom leaf extract, Oat extract, Pumpkin seed extract, Safflower seed extract, and Flaxseed extract.

[0107] In addition, the present invention

[0108] A step of preparing a fermented powder comprising: washing green tea leaves and peppermint and heat-treating them at a temperature of 68-72℃ for 8-12 minutes; mixing 48-52 parts by weight of a mixture of heat-treated green tea leaves and peppermint in a 1:1 weight ratio with 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of a Saccharomyces cerevisiae strain, and fermenting at a temperature of 38-42℃ for 2-4 days; filtering after fermentation to obtain a fermented product; and hot-air drying and grinding the fermented product at a temperature of 58-62℃ for 5-7 hours;

[0109] A step of preparing a loach extract comprising: washing live loach with a washing agent mixed with 78-82 parts by weight of salt and 18-22 parts by weight of flour; mixing 28-32 parts by weight of the washed live loach, 18-22 parts by weight of the fermented powder and 48-52 parts by weight of purified water, and heating at a temperature of 93-97℃ for 8-10 hours; grinding after heating to produce a ground material; and filtering the ground material to obtain a filtrate;

[0110] A step of preparing an aged liquid comprising: washing green tea leaves and peppermint and heat-treating them at a temperature of 68-72℃ for 8-12 minutes; mixing 48-52 parts by weight of a mixture of heat-treated green tea leaves and peppermint in a 1:1 weight ratio with 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of a Saccharomyces cerevisiae strain, and fermenting at a temperature of 38-42℃ for 2-4 days; filtering after fermentation to obtain a filtrate; and mixing 88-92 parts by weight of the filtrate with 8-12 parts by weight of sucrose;

[0111] A step of preparing a mushroom mycelium comprising: washing a mushroom complex in which Sparassis crispa, Chaga mushroom, rice, and barley are mixed in a weight ratio of 1:1:1:1 and hot-air drying at a temperature of 58-62℃ for 5-7 hours; and grinding the hot-air dried mushroom complex;

[0112] A step of washing Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Opuntia ficus-indica fruit, and hot-air drying them at a temperature of 58-62℃ for 5-7 hours; a step of mixing 48-52 parts by weight of a complex obtained by mixing the hot-air dried Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Opuntia ficus-indica fruit in a weight ratio of 1:1:1 with 48-52 parts by weight of the aging liquid, and aging the mixture at a temperature of 38-42℃ for 8-10 hours; a step of adding 0.8-1.2 parts by weight of a Bacillus subtilis strain after aging and fermenting at a temperature of 28-32℃ for 2-4 days; a step of filtering after fermentation to obtain a fermented product, mixing 88-92 parts by weight of the fermented product with 8-12 parts by weight of the mushroom mycelium, and fermenting and aging the mixture at a temperature of 23-27℃ for 6-8 days; A step of mixing 8-12 parts by weight of a fermented and aged product obtained by fermentation and aging with 88-92 parts by weight of purified water, adding 0.4-0.6 parts by weight of amylase, 0.4-0.6 parts by weight of bromelain, and 0.4-0.6 parts by weight of pepsin, and then performing a first enzyme treatment at a temperature of 38-42℃ for 5-7 hours; a step of performing a first extraction at a temperature of 108-112℃ for 8-10 hours after the first enzyme treatment; a step of preparing a first extract by filtering through filter paper after the first extraction, and then concentrating the filtrate under reduced pressure and freeze-drying the filtrate. A step of preparing a fruit extract comprising: mixing 8-12 parts by weight of solids remaining after the first extraction, 43-47 parts by weight of purified water, and 43-47 parts by weight of hexane, adding 0.4-0.6 parts by weight of sucrase and 0.4-0.6 parts by weight of lactase, and performing a second extraction at a temperature of 88-92℃ for 11-13 hours; a step of preparing a second extract by filtering with filter paper after the second extraction, and then concentrating the filtrate under reduced pressure and freeze-drying the filtrate; and a step of mixing the first extract and the second extract; and

[0113] The present invention provides a method for preparing a sauce composition comprising the step of mixing 45-55 parts by weight of the loach extract, 5-15 parts by weight of the fruit extract, 5-15 parts by weight of steamed non-glutinous rice powder, 5-15 parts by weight of soybean paste, 3-9 parts by weight of perilla seed powder, 2-8 parts by weight of beef bone concentrate, 1-7 parts by weight of garlic, 0.5-4 parts by weight of L-sodium glutamate, 0.3-3 parts by weight of red chili powder, 0.2-2.5 parts by weight of sea salt, 0.1-0.5 parts by weight of black pepper powder, and 5-15 parts by weight of purified water.

[0114] Hereinafter, the method for preparing a source composition according to the present invention will be described in detail step by step.

[0116] First, the method for preparing a sauce composition according to the present invention includes the step of preparing a fermented powder. The step of preparing the fermented powder includes: washing green tea leaves and peppermint and heat-treating them at a temperature of 68-72°C for 8-12 minutes; mixing 48-52 parts by weight of a mixture of heat-treated green tea leaves and peppermint mixed in a weight ratio of 1:1 with 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of a Saccharomyces cerevisiae strain, and fermenting at a temperature of 38-42°C for 2-4 days; filtering after fermentation to obtain a fermented product; and hot-air drying and grinding the fermented product at a temperature of 58-62°C for 5-7 hours.

[0118] Next, the method for preparing a sauce composition according to the present invention includes the step of preparing a loach extract. The step of preparing the loach extract comprises: washing raw loach with a washing agent mixed with 78-82 parts by weight of salt and 18-22 parts by weight of flour; mixing 28-32 parts by weight of the washed raw loach, 18-22 parts by weight of the fermented powder and 48-52 parts by weight of purified water, and heating at a temperature of 93-97°C for 8-10 hours; grinding after heating to prepare a ground material; and filtering the ground material to obtain a filtrate.

[0119] The aforementioned loach extract contains abundant protein, calcium, vitamin D, unsaturated fatty acids, and a mucilaginous substance called mucin, which can provide various beneficial effects on health. The calcium and vitamin D contained in loach strengthen bones and help prevent osteoporosis, while nutrients such as iron, B vitamins, and vitamin A are included, making it beneficial for relieving fatigue and replenishing vitality. In particular, the mucin component protects the mucous membranes of the stomach and intestines, improving digestive function and effectively preventing gastritis and gastric ulcers. Furthermore, unsaturated fatty acids and chondroitin sulfate lower cholesterol levels in the blood, promote blood circulation, and improve vascular health. Loach extract is known to contribute to boosting immunity, strengthening skin elasticity, and providing antioxidant and anti-inflammatory effects; therefore, when applied to health-boosting foods such as Chueotang (loach soup), it is of great help in restoring vitality and promoting health.

[0120] The above loach extract can be mixed with a powder prepared using green tea leaves and peppermint, and the fermented powder obtained by fermenting the green tea leaves and peppermint using a wet fermentation process with a Saccharomyces cerevisiae strain and then hot-air drying is mixed with live loach to completely remove the off-flavor of the loach and enhance its taste and flavor.

[0122] Next, the method for preparing a sauce composition according to the present invention includes the step of preparing an aged liquid. The step of preparing the aged liquid comprises: washing green tea leaves and peppermint and heat-treating them at a temperature of 68-72°C for 8-12 minutes; mixing 48-52 parts by weight of a mixture of heat-treated green tea leaves and peppermint mixed in a weight ratio of 1:1 with 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of a Saccharomyces cerevisiae strain, and fermenting at a temperature of 38-42°C for 2-4 days; filtering after fermentation to obtain a filtrate; and mixing 88-92 parts by weight of the filtrate with 8-12 parts by weight of sucrose.

[0124] Next, the method for preparing a sauce composition according to the present invention includes the step of preparing mushroom mycelium. The step of preparing the mushroom mycelium includes: washing a mushroom complex in which lion's mane mushroom, chaga mushroom, rice, and barley are mixed in a weight ratio of 1:1:1:1, and drying it with hot air at a temperature of 58-62℃ for 5-7 hours; and grinding the hot-air dried mushroom complex.

[0126] Next, the method for preparing a sauce composition according to the present invention comprises the step of preparing a fruit extract. The step of preparing the fruit extract comprises: washing Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Prickly Pear fruit, and drying them with hot air at a temperature of 58-62°C for 5-7 hours; mixing 48-52 parts by weight of a complex obtained by mixing the hot-air dried Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Prickly Pear fruit in a weight ratio of 1:1:1 with 48-52 parts by weight of the aging liquid, and aging the mixture at a temperature of 38-42°C for 8-10 hours; and after aging, adding 0.8-1.2 parts by weight of a Bacillus subtilis strain and fermenting at a temperature of 28-32°C for 2-4 days. A step of obtaining a fermented product by filtering after fermentation, mixing 88-92 parts by weight of the fermented product and 8-12 parts by weight of the mushroom mycelium, and fermenting and aging at a temperature of 23-27℃ for 6-8 days; a step of mixing 8-12 parts by weight of the fermented and aged product obtained by fermentation and aging with 88-92 parts by weight of purified water, adding 0.4-0.6 parts by weight of amylase, 0.4-0.6 parts by weight of bromelain, and 0.4-0.6 parts by weight of pepsin, and then performing a first enzyme treatment at a temperature of 38-42℃ for 5-7 hours; a step of performing a first extraction at a temperature of 108-112℃ for 8-10 hours after the first enzyme treatment; a step of preparing a first extract by filtering with filter paper after the first extraction, and then concentrating the filtrate under reduced pressure and freeze-drying the filtrate. The method comprises the steps of: mixing 8-12 parts by weight of solids remaining after the first extraction, 43-47 parts by weight of purified water, and 43-47 parts by weight of hexane, adding 0.4-0.6 parts by weight of sucrase and 0.4-0.6 parts by weight of lactase, and performing a second extraction for 11-13 hours at a temperature of 88-92℃; filtering the mixture through filter paper after the second extraction, then concentrating the filtrate under reduced pressure and freeze-drying it to produce a second extract; and mixing the first extract and the second extract.

[0127] Phellodendron amurense is a plant belonging to the Rutaceae family that grows naturally in East Asia. Its fruits mature in August and September and are dried after harvesting. Phellodendron amurense fruits are rich in alkaloids such as berberine, palmatine, and canthin-6-one, and contain large amounts of antioxidant and anti-inflammatory active ingredients including flavonoids, tannins, limonene, and sitosterol. These components aid in antibacterial, anti-inflammatory, liver function improvement, blood sugar regulation, immune enhancement, and digestion improvement.

[0128] Cudrania tricuspidata is a plant belonging to the Moraceae family. Its fruit turns red when ripe and is primarily consumed fresh or dried. Cudrania tricuspidata fruit contains anthocyanin polyphenols, flavonoids, beta-carotene, vitamin C, and various minerals, and is known to possess powerful antioxidant and immune-modulating functions. It exhibits liver and kidney protection, regulates blood sugar and lipid metabolism, promotes blood circulation, and provides anti-inflammatory and anti-allergic effects. It also aids in relieving fatigue and improving eyesight.

[0129] Prickly pear is a type of succulent cactus, and its fruit is fleshy and purplish in color. Prickly pear fruit contains Vitamin C, polyphenols, flavonoids, beta-carotene, and a large amount of dietary fiber, and is effective for antioxidant, anti-inflammatory, blood sugar lowering, and lipid metabolism improvement. In particular, it helps prevent diabetes and obesity, protects blood vessels, and relieves hangovers.

[0130] In the present invention, extracts obtained using Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Prickly Pear fruit are applied to a sauce composition, thereby securing excellent hangover relief and liver improvement functions. Furthermore, the raw material is aged with a fermented filtrate obtained by fermenting green tea leaves and peppermint, subjected to primary fermentation using a Bacillus subtilis strain, subjected to secondary fermentation using mushroom mycelium, and then effectively extracted through a two-stage enzymatic treatment to produce and apply an extract with excellent content of active ingredients such as GABA and polyphenols.

[0132] Next, the method for preparing a sauce composition according to the present invention comprises the step of mixing 45-55 parts by weight of the loach extract, 5-15 parts by weight of the fruit extract, 5-15 parts by weight of steamed non-glutinous rice powder, 5-15 parts by weight of soybean paste, 3-9 parts by weight of perilla seed powder, 2-8 parts by weight of beef bone concentrate, 1-7 parts by weight of garlic, 0.5-4 parts by weight of L-sodium glutamate, 0.3-3 parts by weight of red chili powder, 0.2-2.5 parts by weight of sea salt, 0.1-0.5 parts by weight of black pepper powder, and 5-15 parts by weight of purified water.

[0133] The steamed non-glutinous rice powder above provides a chewy texture and a natural sweetness, and increases the viscosity of the broth to provide a smooth and deep flavor. The steamed non-glutinous rice powder above is a grain powder obtained by grinding steamed non-glutinous rice, and can adjust the concentration of soup broth.

[0134] The above-mentioned soybean paste is a traditional fermented seasoning made by fermenting soybeans. It contains abundant amino acids and lactic acid bacteria, providing a deep, savory flavor as well as health benefits (promoting digestion and probiotic effects). Its distinctive nutty taste adds a rich flavor to broths.

[0135] The above perilla seed powder is produced by roasting and pulverizing perilla seeds, enhancing nutritional value by providing unsaturated fatty acids and vitamin E along with a nutty flavor. It softens the texture of the broth and adds a nutty taste, creating a distinctive flavor in soups.

[0136] The above beef bone concentrate is a broth made by simmering beef bones thoroughly and concentrating them, providing a rich umami flavor and a heavy meaty aroma to the broth. It has a high collagen and mineral content, which helps to make the texture soft and rich.

[0137] The aforementioned garlic has antibacterial and antioxidant effects due to its strong aroma and allicin content, and it enhances flavor to eliminate fishy odors and add depth to the taste. It is used in the form of raw or minced garlic.

[0138] The above-mentioned sodium L-glutamate is a sodium salt of a naturally occurring amino acid that enhances the umami flavor of food. It is a seasoning whose safety has been verified, as it can reduce sodium intake by intensifying the flavor while reducing the amount of salt used.

[0139] The aforementioned red chili powder is made by drying and grinding chili peppers, providing a moderate spiciness and a distinctive aroma, while adding color to enhance visual appeal. The capsaicin component stimulates appetite.

[0140] The above-mentioned solar salt is produced by naturally evaporating seawater, is rich in minerals, and provides the natural salty taste of salt. Unlike regular table salt, it has high purity and a mild taste.

[0141] The aforementioned pepper powder is made by grinding pepper, and with its distinctive aroma and pungent taste, it provides a clean and refreshing finish to the broth. It offers umami and spice effects.

[0142] In addition, the above composition may further include 5 to 15 parts by weight of ginseng extract.

[0143] In addition, the above composition may further include 5-15 parts by weight of balloon flower extract.

[0144] In addition, the above composition may further include 5-15 parts by weight of milk thistle extract.

[0145] In addition, the composition may further include 0.5 to 1.5 parts by weight of each of one or more selected from the group consisting of Schisandra extract, Peony extract, Ginger extract, Jujube extract, Blueberry extract, Yuzu extract, Prunus plum extract, Rubus coreanus extract, Goji berry extract, Shiitake mushroom extract, Cordyceps extract, Pleurotus ostreatus extract, Ramaria mushroom extract, Artemisia extract, Lotus leaf extract, Dandelion leaf extract, Maitake mushroom leaf extract, Oat extract, Pumpkin seed extract, Safflower seed extract, and Flaxseed extract.

[0147] In addition, the present invention

[0148] It includes main ingredients, broth, sauce composition and auxiliary ingredients, and

[0149] The above main ingredients are one or more selected from the group consisting of loach, pork, and beef, and

[0150] The above broth contains water, and

[0151] The above auxiliary materials are one or more selected from the group consisting of radish greens, dried radish leaves, radish, potato, sweet potato, green onion, and onion, and

[0152] The above source composition is,

[0153] A step of preparing a fermented powder comprising: washing green tea leaves and peppermint and heat-treating them at a temperature of 68-72℃ for 8-12 minutes; mixing 48-52 parts by weight of a mixture of heat-treated green tea leaves and peppermint in a 1:1 weight ratio with 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of a Saccharomyces cerevisiae strain, and fermenting at a temperature of 38-42℃ for 2-4 days; filtering after fermentation to obtain a fermented product; and hot-air drying and grinding the fermented product at a temperature of 58-62℃ for 5-7 hours;

[0154] A step of preparing a loach extract comprising: washing live loach with a washing agent mixed with 78-82 parts by weight of salt and 18-22 parts by weight of flour; mixing 28-32 parts by weight of the washed live loach, 18-22 parts by weight of the fermented powder and 48-52 parts by weight of purified water, and heating at a temperature of 93-97℃ for 8-10 hours; grinding after heating to produce a ground material; and filtering the ground material to obtain a filtrate;

[0155] A step of preparing an aged liquid comprising: washing green tea leaves and peppermint and heat-treating them at a temperature of 68-72℃ for 8-12 minutes; mixing 48-52 parts by weight of a mixture of heat-treated green tea leaves and peppermint in a 1:1 weight ratio with 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of a Saccharomyces cerevisiae strain, and fermenting at a temperature of 38-42℃ for 2-4 days; filtering after fermentation to obtain a filtrate; and mixing 88-92 parts by weight of the filtrate with 8-12 parts by weight of sucrose;

[0156] A step of preparing a mushroom mycelium comprising: washing a mushroom complex in which Sparassis crispa, Chaga mushroom, rice, and barley are mixed in a weight ratio of 1:1:1:1 and hot-air drying at a temperature of 58-62℃ for 5-7 hours; and grinding the hot-air dried mushroom complex;

[0157] A step of washing Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Opuntia ficus-indica fruit, and hot-air drying them at a temperature of 58-62℃ for 5-7 hours; a step of mixing 48-52 parts by weight of a complex obtained by mixing the hot-air dried Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Opuntia ficus-indica fruit in a weight ratio of 1:1:1 with 48-52 parts by weight of the aging liquid, and aging the mixture at a temperature of 38-42℃ for 8-10 hours; a step of adding 0.8-1.2 parts by weight of a Bacillus subtilis strain after aging and fermenting at a temperature of 28-32℃ for 2-4 days; a step of filtering after fermentation to obtain a fermented product, mixing 88-92 parts by weight of the fermented product with 8-12 parts by weight of the mushroom mycelium, and fermenting and aging the mixture at a temperature of 23-27℃ for 6-8 days; A step of mixing 8-12 parts by weight of a fermented and aged product obtained by fermentation and aging with 88-92 parts by weight of purified water, adding 0.4-0.6 parts by weight of amylase, 0.4-0.6 parts by weight of bromelain, and 0.4-0.6 parts by weight of pepsin, and then performing a first enzyme treatment at a temperature of 38-42℃ for 5-7 hours; a step of performing a first extraction at a temperature of 108-112℃ for 8-10 hours after the first enzyme treatment; a step of preparing a first extract by filtering through filter paper after the first extraction, and then concentrating the filtrate under reduced pressure and freeze-drying the filtrate. A step of preparing a fruit extract comprising: mixing 8-12 parts by weight of solids remaining after the first extraction, 43-47 parts by weight of purified water, and 43-47 parts by weight of hexane, adding 0.4-0.6 parts by weight of sucrase and 0.4-0.6 parts by weight of lactase, and performing a second extraction at a temperature of 88-92℃ for 11-13 hours; a step of preparing a second extract by filtering with filter paper after the second extraction, and then concentrating the filtrate under reduced pressure and freeze-drying the filtrate; and a step of mixing the first extract and the second extract; and

[0158] The present invention provides a soup containing loach soup or hangover soup, characterized by being prepared by performing the step of mixing 45-55 parts by weight of the loach extract, 5-15 parts by weight of the fruit extract, 5-15 parts by weight of steamed non-glutinous rice powder, 5-15 parts by weight of soybean paste, 3-9 parts by weight of perilla seed powder, 2-8 parts by weight of beef bone concentrate, 1-7 parts by weight of garlic, 0.5-4 parts by weight of L-sodium glutamate, 0.3-3 parts by weight of red chili powder, 0.2-2.5 parts by weight of sea salt, 0.1-0.5 parts by weight of black pepper powder, and 5-15 parts by weight of purified water.

[0160] In addition, the present invention

[0161] Steps for preparing the broth;

[0162] Step of preparing a source composition; and

[0163] The method includes the step of introducing the main ingredient, the broth, the sauce composition, and the auxiliary ingredient into a container;

[0164] The above main ingredients are one or more selected from the group consisting of loach, pork, and beef, and

[0165] The above broth contains water, and

[0166] The above auxiliary materials are one or more selected from the group consisting of radish greens, dried radish leaves, radish, potato, sweet potato, green onion, and onion, and

[0167] The above source composition is,

[0168] A step of preparing a fermented powder comprising: washing green tea leaves and peppermint and heat-treating them at a temperature of 68-72℃ for 8-12 minutes; mixing 48-52 parts by weight of a mixture of heat-treated green tea leaves and peppermint in a 1:1 weight ratio with 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of a Saccharomyces cerevisiae strain, and fermenting at a temperature of 38-42℃ for 2-4 days; filtering after fermentation to obtain a fermented product; and hot-air drying and grinding the fermented product at a temperature of 58-62℃ for 5-7 hours;

[0169] A step of preparing a loach extract comprising: washing live loach with a washing agent mixed with 78-82 parts by weight of salt and 18-22 parts by weight of flour; mixing 28-32 parts by weight of the washed live loach, 18-22 parts by weight of the fermented powder and 48-52 parts by weight of purified water, and heating at a temperature of 93-97℃ for 8-10 hours; grinding after heating to produce a ground material; and filtering the ground material to obtain a filtrate;

[0170] A step of preparing an aged liquid comprising: washing green tea leaves and peppermint and heat-treating them at a temperature of 68-72℃ for 8-12 minutes; mixing 48-52 parts by weight of a mixture of heat-treated green tea leaves and peppermint in a 1:1 weight ratio with 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of a Saccharomyces cerevisiae strain, and fermenting at a temperature of 38-42℃ for 2-4 days; filtering after fermentation to obtain a filtrate; and mixing 88-92 parts by weight of the filtrate with 8-12 parts by weight of sucrose;

[0171] A step of preparing a mushroom mycelium comprising: washing a mushroom complex in which Sparassis crispa, Chaga mushroom, rice, and barley are mixed in a weight ratio of 1:1:1:1 and hot-air drying at a temperature of 58-62℃ for 5-7 hours; and grinding the hot-air dried mushroom complex;

[0172] A step of washing Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Opuntia ficus-indica fruit, and hot-air drying them at a temperature of 58-62℃ for 5-7 hours; a step of mixing 48-52 parts by weight of a complex obtained by mixing the hot-air dried Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Opuntia ficus-indica fruit in a weight ratio of 1:1:1 with 48-52 parts by weight of the aging liquid, and aging the mixture at a temperature of 38-42℃ for 8-10 hours; a step of adding 0.8-1.2 parts by weight of a Bacillus subtilis strain after aging and fermenting at a temperature of 28-32℃ for 2-4 days; a step of filtering after fermentation to obtain a fermented product, mixing 88-92 parts by weight of the fermented product with 8-12 parts by weight of the mushroom mycelium, and fermenting and aging the mixture at a temperature of 23-27℃ for 6-8 days; A step of mixing 8-12 parts by weight of a fermented and aged product obtained by fermentation and aging with 88-92 parts by weight of purified water, adding 0.4-0.6 parts by weight of amylase, 0.4-0.6 parts by weight of bromelain, and 0.4-0.6 parts by weight of pepsin, and then performing a first enzyme treatment at a temperature of 38-42℃ for 5-7 hours; a step of performing a first extraction at a temperature of 108-112℃ for 8-10 hours after the first enzyme treatment; a step of preparing a first extract by filtering through filter paper after the first extraction, and then concentrating the filtrate under reduced pressure and freeze-drying the filtrate. A step of preparing a fruit extract comprising: mixing 8-12 parts by weight of solids remaining after the first extraction, 43-47 parts by weight of purified water, and 43-47 parts by weight of hexane, adding 0.4-0.6 parts by weight of sucrase and 0.4-0.6 parts by weight of lactase, and performing a second extraction at a temperature of 88-92℃ for 11-13 hours; a step of preparing a second extract by filtering with filter paper after the second extraction, and then concentrating the filtrate under reduced pressure and freeze-drying the filtrate; and a step of mixing the first extract and the second extract; and

[0173] The present invention provides a method for preparing a soup including loach soup or hangover soup, characterized by performing the step of mixing 45-55 parts by weight of the loach extract, 5-15 parts by weight of the fruit extract, 5-15 parts by weight of steamed non-glutinous rice powder, 5-15 parts by weight of soybean paste, 3-9 parts by weight of perilla seed powder, 2-8 parts by weight of beef bone concentrate, 1-7 parts by weight of garlic, 0.5-4 parts by weight of L-sodium glutamate, 0.3-3 parts by weight of red chili powder, 0.2-2.5 parts by weight of sea salt, 0.1-0.5 parts by weight of black pepper powder, and 5-15 parts by weight of purified water.

[0174] The sauce composition according to the present invention can be used to produce soups such as loach soup or hangover soup that have excellent taste and flavor.

[0176] The present invention will be explained in more detail below by the following examples.

[0177] However, the following examples are merely illustrative of the content of the invention, and the scope of the invention is not limited by the examples and experimental examples.

[0178] <Preparation Example 1> Preparation of Fruit Extract-1

[0179] Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Opuntia ficus-indica fruit were washed and hot-air dried at a temperature of 60°C for 6 hours. 50 parts by weight of a complex mixture of the hot-air dried Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Opuntia ficus-indica fruit in a weight ratio of 1:1:1 was mixed with 50 parts by weight of purified water, then 1 part by weight of a Bacillus subtilis strain was added and fermented at a temperature of 30°C for 3 days. After fermentation, the mixture was filtered to obtain a fermented product, 10 parts by weight of the fermented product were mixed with 90 parts by weight of purified water, and extracted at a temperature of 110°C for 9 hours. After extraction, the mixture was filtered through filter paper, and the filtrate was concentrated under reduced pressure and freeze-dried to prepare a fruit extract.

[0180] <Preparation Example 2> Preparation of Fruit Extract-2

[0181] Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Opuntia ficus-indica fruit were washed and hot-air dried at a temperature of 60°C for 6 hours. 50 parts by weight of a complex of the hot-air dried Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Opuntia ficus-indica fruit mixed in a weight ratio of 1:1:1 and 50 parts by weight of purified water were mixed, then 1 part by weight of a Bacillus subtilis strain was added and fermented at a temperature of 30°C for 3 days. After fermentation, the mixture was filtered to obtain a fermented product. 10 parts by weight of the fermented product and 90 parts by weight of purified water were mixed, and 0.5 parts by weight of amylase, 0.5 parts by weight of bromelain, and 0.5 parts by weight of pepsin were added, followed by a first enzymatic treatment at a temperature of 40°C for 6 hours. After the first enzymatic treatment, a first extraction was performed at a temperature of 110°C for 9 hours. After the first extraction, the mixture was filtered through filter paper, and the filtrate was concentrated under reduced pressure and freeze-dried to prepare the first extract. 10 parts by weight of the solid remaining after the first extraction, 45 parts by weight of purified water, and 45 parts by weight of hexane were mixed, and 0.5 parts by weight of sucrase and 0.5 parts by weight of lactase were added, followed by a second extraction at 90°C for 12 hours. After the second extraction, the mixture was filtered through filter paper, and the filtrate was concentrated under reduced pressure and freeze-dried to prepare the second extract. The first extract and the second extract were mixed to prepare the fruit extract.

[0182] <Preparation Example 3> Preparation of Fruit Extract-3

[0183] Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Opuntia ficus-indica fruit were washed and hot-air dried at a temperature of 60°C for 6 hours. 50 parts by weight of a complex mixture of the hot-air dried Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Opuntia ficus-indica fruit in a weight ratio of 1:1:1 was mixed with 50 parts by weight of purified water, then 1 part by weight of a Bacillus subtilis strain was added and fermented at a temperature of 30°C for 3 days. After fermentation, the mixture was filtered to obtain a fermented product, 90 parts by weight of the fermented product were mixed with 10 parts by weight of mushroom mycelium, and fermented and aged at a temperature of 25°C for 7 days. 10 parts by weight of the fermented and aged product obtained by fermentation and aging were mixed with 90 parts by weight of purified water, and 0.5 parts by weight of amylase, 0.5 parts by weight of bromelain, and 0.5 parts by weight of pepsin were added, followed by a first enzymatic treatment at 40°C for 6 hours. After the first enzymatic treatment, a first extraction was performed at 110°C for 9 hours. After the first extraction, the mixture was filtered through filter paper, and the filtrate was concentrated under reduced pressure and freeze-dried to prepare the first extract. 10 parts by weight of the solid remaining after the first extraction, 45 parts by weight of purified water, and 45 parts by weight of hexane were mixed, and 0.5 parts by weight of sucrase and 0.5 parts by weight of lactase were added, followed by a second extraction at 90°C for 12 hours. After the second extraction, the mixture was filtered through filter paper, and the filtrate was concentrated under reduced pressure and freeze-dried to prepare the second extract. A fruit extract was prepared by mixing the above first extract and second extract.

[0184] <Preparation Example 4> Preparation of Fruit Extract-4

[0185] Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Opuntia ficus-indica fruit were washed and hot-air dried at a temperature of 60°C for 6 hours. 50 parts by weight of a complex mixture of the hot-air dried Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Opuntia ficus-indica fruit in a weight ratio of 1:1:1 and 50 parts by weight of an aging liquid were mixed and aged at a temperature of 40°C for 9 hours. After aging, 1 part by weight of a Bacillus subtilis strain was added and fermented at a temperature of 302°C for 3 days. After fermentation, the mixture was filtered to obtain a fermented product, 90 parts by weight of the fermented product and 10 parts by weight of mushroom mycelium were mixed and fermented and aged at a temperature of 25°C for 7 days. 10 parts by weight of the fermented and aged product obtained by fermentation and aging were mixed with 90 parts by weight of purified water, and 0.5 parts by weight of amylase, 0.5 parts by weight of bromelain, and 0.5 parts by weight of pepsin were added, followed by a first enzymatic treatment at 40°C for 6 hours. After the first enzymatic treatment, a first extraction was performed at 110°C for 9 hours. After the first extraction, the mixture was filtered through filter paper, and the filtrate was concentrated under reduced pressure and freeze-dried to prepare the first extract. 10 parts by weight of the solid remaining after the first extraction, 45 parts by weight of purified water, and 45 parts by weight of hexane were mixed, and 0.5 parts by weight of sucrase and 0.5 parts by weight of lactase were added, followed by a second extraction at 90°C for 12 hours. After the second extraction, the mixture was filtered through filter paper, and the filtrate was concentrated under reduced pressure and freeze-dried to prepare the second extract. A fruit extract was prepared by mixing the above first extract and second extract.

[0186] <Experimental Example 1> Component Analysis

[0187] To analyze the GABA content and polyphenol content of the fruit extracts prepared in Preparation Examples 1-4 above, analysis using a 6410A triple quadrupole mass spectroscopy (Agilent, USA) coupled with a 1200 series LC (Agilent, USA) and high-speed liquid chromatography (HPLC) analysis were performed, and the results are shown in Table 1 below.

[0188] GABA content (mg / g) Total polyphenol content (mg / g) Preparation Example 1 3.68 153.21 Preparation Example 2 4.45 184.42 Preparation Example 3 6.95 243.88 Preparation Example 4 9.13 320.48

[0189] As shown in Table 1 above, it was confirmed that the fruit extract according to the present invention has a high GABA content and total polyphenol content.

[0190] <Experimental Example 2> Analysis of Hangover Relief and Liver Improvement Functionality

[0191] To confirm the functionality of the fruit extract prepared in Preparation Examples 1-4 above, the following experiment was performed.

[0192] GOT (Glutamic oxalacetic transaminase, AST, Aspartate aminotransferase) and GPT (Glutamic pyruvate transaminase, ALT, Alanine aminotransferase), which are used as major indicators of liver function, are enzymes that are normally present in liver cells and involved in metabolism; when liver cells are damaged and die, these enzymes are released into the blood, causing blood levels to increase.

[0193] A hangover is a phenomenon caused by ethanol and acetaldehyde that accumulate in the body without being broken down into carbon dioxide and water, resulting in symptoms such as vomiting, diarrhea, dizziness, thirst, general malaise, fatigue, memory loss, abdominal bloating, indigestion, and vitamin deficiency.

[0194] The animals used in the experiment were male Sprague-Dawley rats (280-320g) raised in a constant temperature and humidity chamber under constant conditions (temperature: 22±2℃, humidity: 55±5%, 12-hour light / dark cycle), and the glutamate-pyruvate transaminase (GPT), glutamateoxaloacetate-transaminase (GOT), and enzyme activity measurement kits were purchased from Asan Pharmaceutical Co., Ltd. (Korea).

[0195] After acclimatizing experimental animals in a constant temperature and humidity chamber for one week, six animals were divided into groups; the control group was administered PBS, while the experimental group was administered 40% ethanol at a dose of 5 g / kg body weight. Thirty minutes later, each sample was orally administered at a dose of 500 mg / kg body weight. To measure hourly blood ethanol and acetaldehyde concentrations, blood was collected from the tail artery while the animals were anesthetized with ether three hours after alcohol administration. The collected blood was left at room temperature for 10 minutes, and serum was separated using a centrifuge. Serum to measure blood GOT and GPT enzyme levels, which are representative indicators of liver damage, was obtained 24 hours later by sacrificing the animals and collecting blood from the aorta and separating the serum.

[0196] Blood ethanol concentration was determined by reacting 10 μl of serum with 3 ml of NAD-ADH solution at 30°C for 10 minutes using a measurement kit (Sigma Chemical Co., USA), and measuring the absorbance of the generated NADH at a wavelength of 340 nm. Blood acetaldehyde concentration was determined by measuring the absorbance at a wavelength of 340 nm using an aldehyde analysis kit (Megazyme, Ireland).

[0197] Blood GOT and GPT levels were measured using GOT and GPT measurement kits purchased from Asan Pharma (Korea). Specifically, 1 ml of each substrate solution was stabilized at 37°C for 5 minutes, 0.2 ml of serum was added, and the reaction was allowed to proceed for 60 minutes for GOT and 30 minutes for GPT. 1 ml of colorimetric solution (2,4-dinitrophenylhydrazine) was added and reacted at room temperature for 20 minutes. The reaction was stopped with 10 ml of 0.4N NaOH solution, and absorbance was measured using an ELISA reader at a wavelength of 505 nm with distilled water as a control.

[0198] The results are shown in Table 2 below.

[0199] Blood ethanol concentration (mg / ml) Blood acetaldehyde concentration (mg / ml) GOT in serum (IU / L) GPT in serum (IU / L) control group 1.05±0.12 0.70±0.06 80.42±10.87 73.51±6.02 Preparation Example 1 0.78±0.12 0.63±0.07 48.55±8.84 45.22±5.67 Preparation Example 2 0.70±0.10 0.59±0.06 44.21±9.04 42.15±5.42 Preparation Example 3 0.67±0.10 0.57±0.05 38.56±8.21 38.50±5.01 Preparation Example 4 0.64±0.10 0.55±0.05 35.30±7.21 36.14±4.74

[0200] As shown in Table 2 above, it was confirmed that when the fruit extract according to the present invention is applied, the effect of reducing blood ethanol concentration and blood acetaldehyde concentration is excellent, and the effect of inhibiting blood GOP and GPT activity is significantly excellent.

Claims

Claim 1 The mixture comprises 45-55 parts by weight of loach extract, 5-15 parts by weight of steamed non-glutinous rice powder, 5-15 parts by weight of soybean paste, 3-9 parts by weight of perilla seed powder, 2-8 parts by weight of beef bone concentrate, 1-7 parts by weight of garlic, 0.5-4 parts by weight of L-sodium glutamate, 0.3-3 parts by weight of red chili powder, 0.2-2.5 parts by weight of sea salt, 0.1-0.5 parts by weight of black pepper powder, and 5-15 parts by weight of purified water, wherein the loach extract comprises the step of washing green tea leaves and peppermint and heat-treating them at a temperature of 68-72℃ for 8-12 minutes; A step of preparing a fermented powder comprising: mixing 48-52 parts by weight of a mixture of heat-treated green tea leaves and peppermint in a 1:1 weight ratio with 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of a Saccharomyces cerevisiae strain, and fermenting at a temperature of 38-42°C for 2-4 days; filtering after fermentation to obtain a fermented product; and hot-air drying and grinding the fermented product at a temperature of 58-62°C for 5-7 hours; and a step of washing live loach with a washing agent mixed with 78-82 parts by weight of salt and 18-22 parts by weight of flour; mixing 28-32 parts by weight of the washed live loach, 18-22 parts by weight of the fermented powder, and 48-52 parts by weight of purified water, and heating at a temperature of 93-97°C for 8-10 hours. A sauce composition characterized by being prepared by performing the step of preparing a loach extract, comprising: a step of preparing a ground material by grinding after heating; and a step of obtaining a filtrate by filtering the ground material. Claim 2 delete Claim 3 In claim 1, the composition comprises 48-52 parts by weight of loach extract, 8-12 parts by weight of steamed non-glutinous rice powder, 8-12 parts by weight of soybean paste, 4-8 parts by weight of perilla seed powder, 3-7 parts by weight of beef bone concentrate, 2-6 parts by weight of garlic, 1-3 parts by weight of L-sodium glutamate, 0.8-2 parts by weight of red chili powder, 0.5-1.5 parts by weight of sea salt, 0.1-0.3 parts by weight of black pepper powder, and 8-12 parts by weight of purified water, forming a sauce composition. Claim 4 In claim 3, the above composition is a sauce composition comprising 50 parts by weight of loach extract, 10 parts by weight of steamed non-glutinous rice powder, 10 parts by weight of soybean paste, 6 parts by weight of perilla seed powder, 5 parts by weight of beef bone concentrate, 4 parts by weight of garlic, 2 parts by weight of L-sodium glutamate, 1.5 parts by weight of red chili powder, 1 part by weight of sea salt, 0.2 parts by weight of black pepper powder, and 10.3 parts by weight of purified water. Claim 5 A sauce composition according to claim 4, characterized in that the composition further comprises 0.5 to 1.5 parts by weight of jujube extract. Claim 6 A sauce composition according to claim 5, wherein the composition further comprises 5 to 15 parts by weight of a fruit extract, and the fruit extract is an extract obtained from a complex fruit mixture of Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Opuntia ficus-indica fruit in a weight ratio of 1:1:

1. Claim 7 In claim 6, the composition further comprises 5-15 parts by weight of a fruit extract, wherein the fruit extract comprises the steps of: washing Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Opuntia ficus-indica fruit, and hot-air drying them at a temperature of 58-62℃ for 5-7 hours; mixing 48-52 parts by weight of a complex obtained by mixing the hot-air dried Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Opuntia ficus-indica fruit in a weight ratio of 1:1:1 with 48-52 parts by weight of an aging liquid, and aging the mixture at a temperature of 38-42℃ for 8-10 hours; and after aging, adding 0.8-1.2 parts by weight of a Bacillus subtilis strain and fermenting at a temperature of 28-32℃ for 2-4 days. A step of obtaining a fermented product by filtering after fermentation, mixing 88-92 parts by weight of the fermented product with 8-12 parts by weight of mushroom mycelium, and fermenting and aging at a temperature of 23-27℃ for 6-8 days; a step of mixing 8-12 parts by weight of the fermented and aged product obtained by fermentation and aging with 88-92 parts by weight of purified water, adding 0.4-0.6 parts by weight of amylase, 0.4-0.6 parts by weight of bromelain, and 0.4-0.6 parts by weight of pepsin, and then performing a first enzyme treatment at a temperature of 38-42℃ for 5-7 hours; a step of performing a first extraction at a temperature of 108-112℃ for 8-10 hours after the first enzyme treatment; a step of preparing a first extract by filtering with filter paper after the first extraction, and then concentrating the filtrate under reduced pressure and freeze-drying the filtrate. Mix 8-12 parts by weight of the solid remaining after the first extraction, 43-47 parts by weight of purified water, and 43-47 parts by weight of hexane, and 0.4-0.6 parts by weight of sucrase and 0.4-0.0.0 parts by weight of lactase.A step of adding 6 parts by weight and performing a second extraction at a temperature of 88-92℃ for 11-13 hours; a step of filtering through filter paper after the second extraction, and then concentrating and freeze-drying the filtrate under reduced pressure to prepare a second extract; and a step of mixing the first extract and the second extract; wherein the aging liquid is prepared by performing the steps of: washing green tea leaves and peppermint and heat-treating them at a temperature of 68-72℃ for 8-12 minutes; mixing 48-52 parts by weight of a mixture of heat-treated green tea leaves and peppermint in a 1:1 weight ratio with 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of Saccharomyces cerevisiae strain, and fermenting at a temperature of 38-42℃ for 2-4 days; and, after fermentation, filtering to obtain a filtrate. A sauce composition characterized by being prepared by performing the step of mixing 88-92 parts by weight of the filtered liquid and 8-12 parts by weight of sucrose; wherein the mushroom mycelium is prepared by performing the step of washing a mushroom complex in which Sparassis crispa, Chaga mushroom, rice, and barley are mixed in a weight ratio of 1:1:1:1 and hot-air drying at a temperature of 58-62℃ for 5-7 hours; and the step of grinding the hot-air dried mushroom complex. Claim 8 A source composition according to claim 7, characterized in that the composition further comprises 5-15 parts by weight of ginseng extract. Claim 9 A sauce composition according to claim 8, characterized in that the composition further comprises 5-15 parts by weight of balloon flower extract. Claim 10 A sauce composition according to claim 9, characterized in that the composition further comprises 5-15 parts by weight of milk thistle extract. Claim 11 A sauce composition according to claim 10, characterized in that the above composition further comprises 0.5-1.5 parts by weight of Schisandra extract. Claim 12 A step of preparing a fermented powder comprising: washing green tea leaves and peppermint and heat-treating them at a temperature of 68-72℃ for 8-12 minutes; mixing 48-52 parts by weight of a mixture of heat-treated green tea leaves and peppermint mixed in a 1:1 weight ratio with 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of a Saccharomyces cerevisiae strain, and fermenting at a temperature of 38-42℃ for 2-4 days; filtering after fermentation to obtain a fermented product; and hot-air drying and grinding the fermented product at a temperature of 58-62℃ for 5-7 hours; and a step of washing live loach with a washing agent mixed with 78-82 parts by weight of salt and 18-22 parts by weight of flour. A step of preparing a loach extract comprising: mixing 28-32 parts by weight of washed raw loach, 18-22 parts by weight of the fermented powder and 48-52 parts by weight of purified water, and heating at a temperature of 93-97℃ for 8-10 hours; grinding after heating to produce a ground material; and filtering the ground material to obtain a filtrate; a step of washing green tea leaves and peppermint and heat-treating them at a temperature of 68-72℃ for 8-12 minutes; mixing 48-52 parts by weight of a mixture of heat-treated green tea leaves and peppermint mixed in a weight ratio of 1:1 with 48-52 parts by weight of purified water, and Saccharomyces cerevisiae strain 0.8-1.A step of preparing an aged liquid comprising: adding 2 parts by weight and fermenting at a temperature of 38-42℃ for 2-4 days; filtering after fermentation to obtain a filtrate; and mixing 88-92 parts by weight of the filtrate with 8-12 parts by weight of sucrose; a step of preparing a mushroom mycelium comprising: washing a mushroom complex in which Sparassis crispa, Chaga mushrooms, rice, and barley are mixed in a weight ratio of 1:1:1:1, and hot-air drying at a temperature of 58-62℃ for 5-7 hours; and grinding the hot-air dried mushroom complex; and a step of washing Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Prickly Pear fruit, and hot-air drying at a temperature of 58-62℃ for 5-7 hours. A step of mixing 48-52 parts by weight of a complex obtained by mixing hot-air dried Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Opuntia ficus-indica fruit in a weight ratio of 1:1:1 with 48-52 parts by weight of the aging liquid and aging at a temperature of 38-42℃ for 8-10 hours; a step of adding 0.8-1.2 parts by weight of a Bacillus subtilis strain after aging and fermenting at a temperature of 28-32℃ for 2-4 days; a step of filtering after fermentation to obtain a fermented product, mixing 88-92 parts by weight of the fermented product with 8-12 parts by weight of the mushroom mycelium, and fermenting and aging at a temperature of 23-27℃ for 6-8 days; A step of mixing 8-12 parts by weight of the fermented and aged product obtained by fermentation and aging with 88-92 parts by weight of purified water, adding 0.4-0.6 parts by weight of amylase, 0.4-0.6 parts by weight of bromelain, and 0.4-0.6 parts by weight of pepsin, and then performing a first enzyme treatment at a temperature of 38-42℃ for 5-7 hours; a step of performing a first extraction at a temperature of 108-112℃ for 8-10 hours after the first enzyme treatment; a step of preparing a first extract by filtering with filter paper after the first extraction, and then concentrating the filtrate under reduced pressure and freeze-drying the filtrate; a step of mixing 8-12 parts by weight of the solid remaining after the first extraction with 43-47 parts by weight of purified water and 43-47 parts by weight of hexane, and adding 0.4-0.6 parts by weight of sucrase and 0.4-0.6 parts by weight of lactase.A step of preparing a fruit extract comprising: a step of adding 6 parts by weight and performing a second extraction at a temperature of 88-92℃ for 11-13 hours; a step of, after the second extraction, filtering through filter paper and then concentrating and freeze-drying the filtrate under reduced pressure to prepare a second extract; and a step of mixing the first extract and the second extract; A method for preparing a sauce composition comprising the step of mixing 45-55 parts by weight of the loach extract, 5-15 parts by weight of the fruit extract, 5-15 parts by weight of steamed non-glutinous rice powder, 5-15 parts by weight of soybean paste, 3-9 parts by weight of perilla seed powder, 2-8 parts by weight of beef bone concentrate, 1-7 parts by weight of garlic, 0.5-4 parts by weight of L-sodium glutamate, 0.3-3 parts by weight of red chili powder, 0.2-2.5 parts by weight of sea salt, 0.1-0.5 parts by weight of black pepper powder, and 5-15 parts by weight of purified water. Claim 13 The method comprises a main ingredient, a broth, a sauce composition, and an auxiliary ingredient, wherein the main ingredient is one or more selected from the group consisting of loach, pork, and beef, the broth includes water, and the auxiliary ingredient is one or more selected from the group consisting of radish greens, dried radish greens, radish, potato, sweet potato, green onion, and onion, and the sauce composition comprises the steps of: washing green tea leaves and peppermint and heat-treating them at a temperature of 68-72°C for 8-12 minutes; mixing 48-52 parts by weight of a mixture of heat-treated green tea leaves and peppermint mixed in a 1:1 weight ratio with 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of a Saccharomyces cerevisiae strain, and fermenting at a temperature of 38-42°C for 2-4 days; and, after fermentation, filtering to obtain a fermented product. A step of preparing a fermented powder comprising the step of hot-air drying and grinding the fermented product at a temperature of 58-62℃ for 5-7 hours; a step of washing live loach with a washing agent mixed with 78-82 parts by weight of salt and 18-22 parts by weight of flour; a step of mixing 28-32 parts by weight of the washed live loach, 18-22 parts by weight of the fermented powder and 48-52 parts by weight of purified water, and heating at a temperature of 93-97℃ for 8-10 hours; a step of grinding after heating to prepare a ground product; and a step of filtering the ground product to obtain a filtrate; a step of washing green tea leaves and peppermint and heat-treating them at a temperature of 68-72℃ for 8-12 minutes; 48-52 parts by weight of a mixture of heat-treated green tea leaves and peppermint mixed in a 1:1 weight ratio and 48-52 parts by weight of purified water are mixed, and 0.8-1 parts of Saccharomyces cerevisiae strain.A step of preparing an aged liquid comprising: adding 2 parts by weight and fermenting at a temperature of 38-42℃ for 2-4 days; filtering after fermentation to obtain a filtrate; and mixing 88-92 parts by weight of the filtrate with 8-12 parts by weight of sucrose; a step of preparing a mushroom mycelium comprising: washing a mushroom complex in which Sparassis crispa, Chaga mushrooms, rice, and barley are mixed in a weight ratio of 1:1:1:1, and hot-air drying at a temperature of 58-62℃ for 5-7 hours; and grinding the hot-air dried mushroom complex; and a step of washing Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Prickly Pear fruit, and hot-air drying at a temperature of 58-62℃ for 5-7 hours. A step of mixing 48-52 parts by weight of a complex obtained by mixing hot-air dried Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Opuntia ficus-indica fruit in a weight ratio of 1:1:1 with 48-52 parts by weight of the aging liquid and aging at a temperature of 38-42℃ for 8-10 hours; a step of adding 0.8-1.2 parts by weight of a Bacillus subtilis strain after aging and fermenting at a temperature of 28-32℃ for 2-4 days; a step of filtering after fermentation to obtain a fermented product, mixing 88-92 parts by weight of the fermented product with 8-12 parts by weight of the mushroom mycelium, and fermenting and aging at a temperature of 23-27℃ for 6-8 days; A step of mixing 8-12 parts by weight of the fermented and aged product obtained by fermentation and aging with 88-92 parts by weight of purified water, adding 0.4-0.6 parts by weight of amylase, 0.4-0.6 parts by weight of bromelain, and 0.4-0.6 parts by weight of pepsin, and then performing a first enzyme treatment at a temperature of 38-42℃ for 5-7 hours; a step of performing a first extraction at a temperature of 108-112℃ for 8-10 hours after the first enzyme treatment; a step of preparing a first extract by filtering with filter paper after the first extraction, and then concentrating the filtrate under reduced pressure and freeze-drying the filtrate; a step of mixing 8-12 parts by weight of the solid remaining after the first extraction with 43-47 parts by weight of purified water and 43-47 parts by weight of hexane, and adding 0.4-0.6 parts by weight of sucrase and 0.4-0.6 parts by weight of lactase.A step of preparing a fruit extract comprising: a step of adding 6 parts by weight and performing a second extraction at a temperature of 88-92℃ for 11-13 hours; a step of, after the second extraction, filtering through filter paper and then concentrating and freeze-drying the filtrate under reduced pressure to prepare a second extract; and a step of mixing the first extract and the second extract; A soup comprising loach soup or hangover soup, characterized by being prepared by performing the step of mixing 45-55 parts by weight of the loach extract, 5-15 parts by weight of the fruit extract, 5-15 parts by weight of steamed non-glutinous rice powder, 5-15 parts by weight of soybean paste, 3-9 parts by weight of perilla seed powder, 2-8 parts by weight of beef bone concentrate, 1-7 parts by weight of garlic, 0.5-4 parts by weight of L-sodium glutamate, 0.3-3 parts by weight of red chili powder, 0.2-2.5 parts by weight of sea salt, 0.1-0.5 parts by weight of black pepper powder, and 5-15 parts by weight of purified water. Claim 14 The method comprises the steps of: preparing a broth; preparing a sauce composition; and introducing a main ingredient, the broth, the sauce composition, and an auxiliary ingredient into a container; wherein the main ingredient is one or more selected from the group consisting of loach, pork, and beef, the broth includes water, and the auxiliary ingredient is one or more selected from the group consisting of radish greens, dried radish greens, radish, potato, sweet potato, green onion, and onion, and the sauce composition comprises the steps of: washing green tea leaves and peppermint and heat-treating them at a temperature of 68-72°C for 8-12 minutes; mixing 48-52 parts by weight of a mixture of heat-treated green tea leaves and peppermint mixed in a 1:1 weight ratio with 48-52 parts by weight of purified water, adding 0.8-1.2 parts by weight of a Saccharomyces cerevisiae strain, and fermenting at a temperature of 38-42°C for 2-4 days. A step of preparing a fermented powder comprising: a step of obtaining a fermented product by filtering after fermentation; and a step of hot-air drying and grinding the fermented product at a temperature of 58-62°C for 5-7 hours; a step of preparing a loach extract comprising: a step of washing live loach with a washing agent mixed with 78-82 parts by weight of salt and 18-22 parts by weight of flour; a step of mixing 28-32 parts by weight of the washed live loach, 18-22 parts by weight of the fermented powder and 48-52 parts by weight of purified water, and heating at a temperature of 93-97°C for 8-10 hours; a step of grinding after heating to prepare a ground product; and a step of filtering the ground product to obtain a filtrate; a step of washing green tea leaves and peppermint and heat-treating them at a temperature of 68-72°C for 8-12 minutes; 48-52 parts by weight of a mixture of heat-treated green tea leaves and peppermint mixed in a 1:1 weight ratio and 48-52 parts by weight of purified water are mixed, and 0.8-1 parts of Saccharomyces cerevisiae strain.A step of preparing an aged liquid comprising: adding 2 parts by weight and fermenting at a temperature of 38-42℃ for 2-4 days; filtering after fermentation to obtain a filtrate; and mixing 88-92 parts by weight of the filtrate with 8-12 parts by weight of sucrose; a step of preparing a mushroom mycelium comprising: washing a mushroom complex in which Sparassis crispa, Chaga mushrooms, rice, and barley are mixed in a weight ratio of 1:1:1:1, and hot-air drying at a temperature of 58-62℃ for 5-7 hours; and grinding the hot-air dried mushroom complex; and a step of washing Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Prickly Pear fruit, and hot-air drying at a temperature of 58-62℃ for 5-7 hours. A step of mixing 48-52 parts by weight of a complex obtained by mixing hot-air dried Phellodendron amurense fruit, Cudrania tricuspidata fruit, and Opuntia ficus-indica fruit in a weight ratio of 1:1:1 with 48-52 parts by weight of the aging liquid and aging at a temperature of 38-42℃ for 8-10 hours; a step of adding 0.8-1.2 parts by weight of a Bacillus subtilis strain after aging and fermenting at a temperature of 28-32℃ for 2-4 days; a step of filtering after fermentation to obtain a fermented product, mixing 88-92 parts by weight of the fermented product with 8-12 parts by weight of the mushroom mycelium, and fermenting and aging at a temperature of 23-27℃ for 6-8 days; A step of mixing 8-12 parts by weight of the fermented and aged product obtained by fermentation and aging with 88-92 parts by weight of purified water, adding 0.4-0.6 parts by weight of amylase, 0.4-0.6 parts by weight of bromelain, and 0.4-0.6 parts by weight of pepsin, and then performing a first enzyme treatment at a temperature of 38-42℃ for 5-7 hours; a step of performing a first extraction at a temperature of 108-112℃ for 8-10 hours after the first enzyme treatment; a step of preparing a first extract by filtering with filter paper after the first extraction, and then concentrating the filtrate under reduced pressure and freeze-drying the filtrate; a step of mixing 8-12 parts by weight of the solid remaining after the first extraction with 43-47 parts by weight of purified water and 43-47 parts by weight of hexane, and adding 0.4-0.6 parts by weight of sucrase and 0.4-0.6 parts by weight of lactase.A step of preparing a fruit extract comprising: a step of adding 6 parts by weight and performing a second extraction at a temperature of 88-92℃ for 11-13 hours; a step of, after the second extraction, filtering through filter paper and then concentrating and freeze-drying the filtrate under reduced pressure to prepare a second extract; and a step of mixing the first extract and the second extract; A method for preparing a soup including loach soup or hangover soup, characterized by performing the step of mixing 45-55 parts by weight of the loach extract, 5-15 parts by weight of the fruit extract, 5-15 parts by weight of steamed non-glutinous rice powder, 5-15 parts by weight of soybean paste, 3-9 parts by weight of perilla seed powder, 2-8 parts by weight of beef bone concentrate, 1-7 parts by weight of garlic, 0.5-4 parts by weight of L-sodium glutamate, 0.3-3 parts by weight of red chili powder, 0.2-2.5 parts by weight of sea salt, 0.1-0.5 parts by weight of black pepper powder, and 5-15 parts by weight of purified water.

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