Food composition for reducing alcoholic hangup containing plant extract

A food composition for alleviating hangover comprising plant extracts,

• comprising 1 to 3 parts by weight of a hangover alleviating promoter added to 100 parts by weight of a mixture including 9 weight percent of persimmon extract solution, 9 weight percent of citrus peel extract solution, 9 weight percent of mugwort extract solution, 10 weight percent of goji berry extract solution, 9 weight percent of buckwheat extract solution, 9 weight percent of onion extract solution, 9 weight percent of arrowroot extract solution, 8 weight percent of soybean sprout extract solution, 8 weight percent of licorice extract solution, 4 weight percent of Astragalus extract solution, 4 weight percent of Schisandra extract solution, 4 weight percent of jujube extract solution, 4 weight percent of citron peel extract solution, and 4 weight percent of lemon peel extract solution;
• wherein the hangover alleviating promoter comprises 70 weight percent of fermented lotus seed solution, 10 weight percent of pine needle extract solution, 10 weight percent of cinnamon extract solution, and 10 weight percent of Chinese artichoke extract solution;
• wherein the fermented lotus seed solution is prepared by:
• adding 20 parts by weight of banana to 100 parts by weight of purified water and heating at 105° C. for 30 minutes to obtain a banana extract solution;
• adding 10 parts by weight of lotus seed to 100 parts by weight of the banana extract solution and immersing for 1 hour to obtain a lotus seed immersion solution;
• adding 3 parts by weight of alpha-amylase to 100 parts by weight of the lotus seed immersion solution and enzymatically treating at 40° C. for 2 hours;
• and
• adding 10 parts by weight of fermented blackberry solution to 100 parts by weight of the enzymatically treated lotus seed immersion solution, fermenting at 30° C. for 10 hours, and filtering;
• wherein the fermented blackberry solution is prepared by mixing 60 weight percent of blackberry juice and 40 weight percent of allulose and fermenting at 30° C. for 5 days;
• wherein the pine needle extract solution is prepared by adding 50 parts by weight of 60% ethanol (v/v) to 1 part by weight of pine needle and ethanol-extracting for 24 hours;
• wherein the cinnamon extract solution is prepared by adding 10 parts by weight of purified water to 1 part by weight of cinnamon and heating at 105° C. for 3 hours;
• and
• wherein the Chinese artichoke extract solution is prepared by adding 10 parts by weight of purified water to 1 part by weight of Chinese artichoke and heating at 105° C. for 5 hours.