The present invention relates to a food mixed with grain syrup which is a Korean traditional food containing the wisdom of Korean ancestors and an extract of the spring onion root which has been used as a medicinal ingredient from the past. People in modern society who have much stress can take fructose by easily eating the extract of the spring onion root which has effects in stabilizing nerves, improving perspiration, and alleviating coughs and phlegm along with grain syrup which is a grain fermented food. In particular, during hydrothermal extraction, the content of succino acid in spring onion is increased so as to be able to sufficiently replace artificial seasonings so that the appetite of people in modern society who are accustomed to sugar and chemical seasonings can be also satisfied. In a process of producing traditional grain syrup of the present invention, the root of a spring onion is dipped in water in order to be washed. The root of a spring onion is heated in water at a ratio of 4:6 and is then extracted so that a spring onion root liquid is produced. The spring onion root liquid is mixed with malt. Aged glutinous rice (conventional technique) is further mixed one more time then the mixture is secondly heated so that the grain syrup is produced.COPYRIGHT KIPO 2014본 발명은 선조들의 지혜가 담긴 우리의 전통음식인 조청과 예로부터 한방의 약재료의 한가지로 쓰인 대파뿌리(총백) 추출물을 혼합한 식품으로 스트레스가 많은 현대인의 과당 섭취를 곡류발효식품인 조청과 함께 신경 안정작용, 발한작용, 기침, 가래에 효과가 있는 대파뿌리 추출액을 용이하게 섭취할 수 있다. 특히, 열수추출할 때 대파의 Succino acid (호박산)의 함량이 높아져 인공감미료를 대체하는 맛에도 손색이 없어 설탕과 화학조미료에 길들여진 현대인의 입맛도 생각한 제품이다. 본 발명은 재래 조청을 만드는 과정에서 대파뿌리를 수침하여 세척한 후 물과 4:6의 비율로 가열후 착즙한 파뿌리액을 여과하여 엿기름과 혼합하여 숙성과정을 거친 찹쌀(재래방법)을 한번 더 혼합한 뒤 2차 가열단계를 거쳐 만드는 방법을 특징으로 한다.
