The present invention relates to a method of preparing a food composition using traditional herbal materials, and a food composition prepared thereby. According to the present invention, the method comprises: (1) a step in which Panax ginseng, Poria cocos, Rehmannia glutinosa, honey, Atractylodis Rhizoma alba, Paeonia japonica, licorice, and Astragali Radix are weighed and washed to prepare raw ingredients (2) a step in which the prepared Rehmannia glutinosa is juiced to produce Rehmannia glutinosa juice (3) a step in which the prepared Atractylodis Rhizoma alba, Paeonia japonica, licorice, and Astragali Radix are extracted and aged at 75-85°C for 70-80 hours to produce a first extract (4) a step in which the prepared Panax ginseng, Poria cocos, and honey are mixed with the Rehmannia glutinosa juice and the first extract and stirred, and then extracted and aged at 75-85°C for 70-80 hours to produce a second extract (5) a step in which the second extract is extracted and aged at 50-60°C for 20-30 hours to produce a third extract (6) a step in which the third extract is extracted and aged at 75-85°C for 20-24 hours to produce a fourth extract (7) a step in which the fourth extract is further mixed with Angelica gigas powder, and extracted and aged at 75-85°C for 20-24 hours, and further mixed with Cnidii Rhizoma and licorice powder, and extracted and aged at 75-85°C for 20-24 hours to produce a fifth extract and (8) a step in which the fifth extract is mixed with Amomum xanthoides, and extracted and aged at 75-85°C for 20-24 hours to produce a sixth extract.COPYRIGHT KIPO 2018본 발명은 한방 원료를 이용한 식품 조성물의 제조방법 및 이에 의하여 제조되는 식품 조성물에 관한 것으로, 보다 구체적으로는 (1) 인삼, 복령, 생지황, 봉밀, 백출, 백작약, 감초 및 황기를 각각 칭량하고 세척하여 원료의 준비단계 (2) 상기 준비된 생지황을 착즙하여 생지황 즙을 제조하는 단계 (3) 상기 준비된 백출, 백작약, 감초 및 황기를 75~85℃에서 70~80시간 추출 및 숙성하여 제1 추출액을 제조하는 단계 (4) 상기 준비된 인삼, 복령 및 봉밀과, 상기 생지황 즙 및 제1 추출액을 혼합 및 교반한 후, 75~85℃에서 70~80시간 추출 및 숙성하여 제2 추출액을 제조하는 단계 (5) 상기 제2 추출액을 50~60℃에서 20~30시간 동안 추출 및
