KR102015220B1 - Spicy toast sauce and manufacturing method thereof - Google Patents

Abstract

A spicy toast sauce according to one embodiment of the present invention is manufactured by the steps of: manufacturing a first sauce comprising water, kelp, radish, cabbage, apple, pear, pineapple, garlic, ginger, turmeric, lemon, onion, long green onion, oyster sauce, refined salt, starch syrup, sugar, red pepper paste, red pepper powder, red pepper seed oil and cheongju; manufacturing a second sauce comprising oligosaccharides, starch syrup, liquid glucose, honey, plum extract, brown sugar, Mirim, and caramel sauce; and mixing the first sauce and the second sauce in a predetermined ratio.

Description

Spicy toast sauce and its manufacturing method {SPICY TOAST SAUCE AND MANUFACTURING METHOD THEREOF}

The present invention relates to a spicy toast sauce and a method of manufacturing the same which differentiates the raw materials and the manufacturing process of the sauce to increase consumer preference.

Toast is a type of bread that is simply baked or baked with butter, margarine, sauce, eggs, and milk. Toast can evaporate and harden during baking, resulting in a loss of texture and taste. Toasts are often eaten after applying various types of sauces or sauces to the surface to increase the taste and texture of the toast. In particular, the toast increases the taste and texture according to the added sauce and contents, thereby increasing the value as a commodity. Such toasts are one of the most popular foods for busy workers and students in a relatively short time, and toast chains are also on the market.

Republic of Korea Patent No. 10-0576749 discloses a toast sauce made by mixing apple jam, lemon juice, lemonade, rosemary, parsley. The patent does not reflect the recent trend of spicy flavors with a taste similar to common fruit-based jams on the market. According to consumers' preference for spicy flavors, toasts have also been developed for spicy flavors, but most of the spicy sauces used in toast simply add red pepper powder, chili sauce or capsaicin to existing commercially available sauces. Consumers' response is low.

Republic of Korea Patent No. 10-0576749

The present invention has been made to solve the above problems, and an object of the present invention is to provide a hot toast sauce that improves the raw materials and manufacturing process of the sauce, and differentiates the aging process after production.

These and other objects and advantages of the present invention will become more apparent from the following description of preferred embodiments.

The purpose is water, kelp, radish, cabbage, apple, pear, pineapple, garlic, ginger, turmeric, lemon, onion, green onion, oyster sauce, refined salt, starch syrup, sugar, red pepper paste, red pepper powder, chili seed oil and sake Preparing a first sauce, preparing a second sauce containing oligosaccharide, syrup, liquid glucose, honey, plum extract, brown sugar, mirin, caramel sauce, and preparing the first sauce and the second sauce at a predetermined ratio. It is achieved by a method of making a spicy toast sauce comprising the step of mixing.

Preferably, the step of preparing the first source is from 4 to 6 parts by weight of kelp per 100 parts by weight of water. 90 to 110 parts by weight of radish, 4 to 6 parts by weight of cabbage, 24 to 30 parts by weight of apples, 12 to 15 parts by weight of pears, 6 to 8 parts by weight of pineapple, 2 to 4 parts by weight of garlic, 1 to 2 parts by weight of ginger, turmeric 0.5 to 1 part by weight, lemon 0.4 to 0.8 part by weight, onions 6 to 8 parts by weight, leek 2 to 4 parts by weight in a mixture of the first step, the first step of stirring continuously stirring at 80 ~ 95 ℃ Oyster sauce 1 to 10 parts by weight, refined salt 1 to 10 parts by weight, starch syrup 4 to 10 parts by weight, sugar 2 to 10 parts by weight mixing the second step, the third step of cooling the mixture of the second step to 55 ~ 60 ℃ In step 4, mixing 80 ~ 120 parts by weight of red pepper powder, 20 ~ 30 parts by weight of red pepper paste, 2 ~ 5 parts by weight of red pepper seed oil to the mixture cooled in the third step, 2 ~ 10 weight of the sake to the mixture produced in the fourth step The fifth step of adding a part, the sixth step of primary aging for 12 hours at 15 ~ 25 ℃ temperature, the second step of 24 to 36 hours secondary aging at 2 ~ 7 ℃ temperature in the refrigerator.

Preferably, the step of preparing the second sauce is 5 to 8 parts by weight of oligosaccharide, 10 to 16 parts by weight of starch syrup, 5 to 8 parts by weight of liquid glucose, 4 to 6 parts by weight of plum extract, brown sugar 5 to 100 parts by weight of honey ~ 8 parts by weight, Mirim 3 ~ 5 parts by weight, caramel sauce 3 ~ 5 parts by weight of the mixture to boil at 60 ℃, the mixture boiled at 60 ℃ for 3 hours at room temperature and the mixture cooled to room temperature 6 ~ 10 hours of aging.

Preferably, 11 to 43 parts by weight of the first source may be mixed with respect to 100 parts by weight of the second source.

The object is also achieved by a spicy toast sauce produced by the above-mentioned manufacturing method.

Spicy toast sauce according to the present invention can improve the raw materials and manufacturing process of the sauce, and can differentiate the aging process after manufacturing to increase the consumer's preference. In addition, a spicy first sauce and a sweet second sauce may be separately prepared, and the two sauces may be mixed at a predetermined ratio to meet various consumer preferences as needed. In addition, toast stores may increase sales of toast as consumer preference increases.

However, the effects of the present invention are not limited to the above-mentioned effects, and other effects not mentioned will be clearly understood by those skilled in the art from the following description.

1 is a flow chart showing a method of manufacturing a hot toast sauce according to an embodiment of the present invention.
2 is a flowchart of a first sauce manufacturing step of the method of manufacturing a hot toast sauce according to an embodiment of the present invention.
3 is a flowchart of a second source manufacturing step of the method of manufacturing a hot toast sauce according to an embodiment of the present invention.

Hereinafter, the present invention will be described in detail with reference to embodiments and drawings of the present invention. These examples are only presented by way of example only to more specifically describe the present invention, it will be apparent to those skilled in the art that the scope of the present invention is not limited by these examples. .

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In case of conflict, the present specification, including definitions, will control. Also, although methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention, suitable methods and materials are described herein.

1 is a flow chart showing a method of manufacturing a hot toast sauce according to an embodiment of the present invention.

2 is a flowchart of a first sauce manufacturing step of the method of manufacturing a hot toast sauce according to an embodiment of the present invention.

3 is a flowchart of a second source manufacturing step of the method of manufacturing a hot toast sauce according to an embodiment of the present invention.

1 to 3, a method of manufacturing a spicy toast sauce according to an embodiment of the present invention includes preparing a first sauce (S100), manufacturing a second sauce (S200), and a first source and Mixing the second source (S300).

Preparing the first sauce (S100) is water, kelp, radish, cabbage, apple, pear, pineapple, garlic, ginger, turmeric, lemon, onion, leek, oyster sauce, refined salt, syrup, sugar, red pepper paste, red pepper powder To prepare a first sauce containing red pepper seed oil and sake.

In more detail, the step (S100) of preparing the first source may include a first step (S110) of heating the base material, a second step (S120) of mixing seasonings, a third step (S130) of cooling the mixture, and a spicy material. The fourth step (S140) of mixing, the fifth step (S150) of mixing the sake, the sixth step (S160) of the first ripening at room temperature, and the seventh step (S170) of the second ripening at low temperature.

First, the trimmed base material is put into water and heated (S110). Basic ingredients include kelp, radish, cabbage, apple, pear, pineapple, garlic, ginger, turmeric, lemon, onion, and leek. More specifically, step S110 is 4 to 6 parts by weight of kelp per 100 parts by weight of water. 90 to 110 parts by weight of radish, 4 to 6 parts by weight of cabbage, 24 to 30 parts by weight of apples, 12 to 15 parts by weight of pears, 6 to 8 parts by weight of pineapple, 2 to 4 parts by weight of garlic, 1 to 2 parts by weight of ginger, turmeric It is preferable to heat 0.5-1 weight part, lemon 0.4-0.8 weight part, onion 6-8 weight part, and leek 2-4 weight part.

Put the above-mentioned base material into water and boil at 80-95 ° C. Stir and boil the ingredients so that they can be mixed with water evenly. Preferably, boil for about 20 to 30 minutes in a strong fire, and when the base material becomes soft, reduce the intensity of the fire and boil until thickened like jam. At this time, the boiling time is preferably 1 to 2 hours. However, the time of boiling the base material in water can be freely adjusted according to the size and amount of the mixed base material. At this time, it is preferable to boil for 20 to 30 minutes at 90 ~ 100 ℃ in a strong fire, and when the basic material becomes soft, reduce the intensity of the fire to 60 ~ 80 ℃ for 1 hour until it becomes thick like jam.

In step S110, the basic materials including radish, cabbage, apple, pear, pineapple, garlic, ginger, turmeric, lemon, onion, leek are crushed into a size of 3-6 mm through a mixer during the trimming process, You can shorten the boiling time and make sure you don't leave a relatively large amount of dry matter when you apply it to your toast.

In addition, in step S110, before boiling the basic ingredients, trimmed garlic, ginger, turmeric, onions and green onions are first roasted with olive oil, and then boiled with radish, cabbage, apple, pear, pineapple, and lemon with water. desirable. In this case, garlic, ginger, turmeric, onions and green onions can be roasted in olive oil before boiling to enhance flavor.

In addition, in step S110, kelp can be replaced by adding water (kashima water) soaked kelp. In general, since the texture of kelp is not high, it is inconvenient to take kelp in the middle of the sauce preparation process. Therefore, the above-mentioned problem can be solved by adding the seaweed tipped beforehand. For kelp water soaking process, soak the kelp in cold water for 25-30 minutes, heat it, boil it for 20-30 minutes, remove the kelp, and heat it for 10 more minutes.

In this way, by using a mixer in advance to reduce the size of the material and kelp separately used water, it is possible to omit the process of separately filtering non-uniform dust during the sauce manufacturing process.

When the base material is completely boiled, seasoning is mixed (S120). In the process of mixing and seasoning the seasoning to the sufficiently boiled mixture in step S110, seasonings include oyster sauce, refined salt, starch syrup and sugar. More specifically, the step S120 is preferably mixed with 1 to 10 parts by weight of oyster sauce, 1 to 10 parts by weight of refined salt, 4 to 10 parts by weight of starch syrup and 2 to 10 parts by weight of sugar based on 100 parts by weight of water of step S110. At this time, starch syrup and sugar may be substituted with substances such as oligosaccharide and honey.

When seasoning is mixed with the boiled mixture of the base material, the mixture of high temperature is cooled (S130). By cooling the mixture produced in step S120, the mixture boiled for a long time in step S110 is cooled because it has a high temperature. The cooling method may be any one of a method of cooling at room temperature, a method of cooling using a refrigerator, and a method of cooling by pouring cold water. It is preferable that cooling temperature is 55-60 degreeC.

Next, the hot material is mixed with the mixture cooled in step S130 (S140). Spicy ingredients include red pepper paste, red pepper powder and red pepper seed oil. More specifically, the step S140 is preferably mixed with 80 to 120 parts by weight, red pepper paste 20 to 30 parts by weight, red pepper seed oil 2 to 5 parts by weight based on 100 parts by weight of water of step S110. The spicy toast sauce according to the present invention may be determined according to the spicy ingredients to be mixed at this time. Therefore, the degree of spicy taste can be determined according to the kind of red pepper powder added. For example, imported peppers such as cheongyang peppers, peperoncino and frucchinu can be used to enhance the spicy taste, rather than regular peppers. At this time, the red pepper powder is preferably from 30 to 50 parts by weight of cheongyang red pepper powder, 20 to 40 parts by weight of frucchinu powder, based on 100 parts by weight of suncho red pepper powder. As another example, the red pepper powder is preferably 20-40 parts by weight of Cheongyang red pepper powder, 15-20 parts by weight of frucchinu powder, and 15-20 parts by weight of peperoncino with respect to 100 parts by weight of suncho red pepper powder.

When the hot ingredients are mixed, the sake is mixed (S150). In the step S140 by mixing the sake with the mixture containing the spicy ingredients, at this time the sake eliminates the misery of the mixture containing the base material and the spicy material, and enhances the taste of the ingredients. At this time, the sake is preferably mixed 2 to 10 parts by weight based on 100 parts by weight of water of step S110.

After mixing the sake, perform the first ripening (S160). The first aging step is a process of aging the mixture produced in step S150 at room temperature for 12 hours. At this time, it is preferable that the temperature of primary aging is 15-25 degreeC.

When the first ripening is completed, the second ripening is performed next (S170). Secondary aging step is a low-temperature aging of the mixture first aged in step S160 in the refrigerator for 24 to 36 hours, wherein the temperature of the refrigerator is preferably 2 ~ 7 degrees. In the present invention, not only the room temperature aging is performed, but a plurality of ingredients included in the first source are completely mixed and added to the taste through a two-step aging process that additionally performs low temperature aging after room temperature aging. Can increase the taste. Spicy toast sauce according to an embodiment of the present invention through the two-step aging process of room temperature aging and refrigeration aging, the color of the sauce is transparent, bright and glossy, the ingredients are harmonized soft and sweet spicy taste, The taste is relatively uniform and stable. In addition, if the room temperature aging 36-48 hours or a long time to perform the aging rate is fast enough may cause the corruption before the material is fully aged. On the other hand, in the case of secondary refrigeration (low temperature) aging after the first room temperature aging, the stability and maturation stability of the material at the time of ripening can be high and deep taste can be stored and aged for a long time.

The manufacturing of the second source (S200) includes heating the sweetened material (S210), cooling at room temperature (S220), and ripening at room temperature (S230).

First, the sugar content is put into a container and heated (S210). Sweeteners include oligosaccharides, starch syrup, liquid glucose, honey, plum extract, brown sugar, mirin, and caramel sauce. More specifically, the step S210 is 5 to 8 parts by weight of oligosaccharides, 10 to 16 parts by weight of starch syrup, 5 to 8 parts by weight of liquid glucose, 4 to 6 parts by weight of plum extract, 5 to 8 parts by weight of brown sugar, and mirim based on 100 parts by weight of honey. It is preferable to mix 3-5 weight part and 3-5 weight part of caramel sauce. At this time, the boiling temperature is preferably 55 ~ 60 ℃. If the boiling temperature is less than 55 ° C., the added sugar material may not be sufficiently mixed with each other because of high viscosity. In particular, the added sugar, such as a high concentration of sugar and low temperature may not melt properly mixed. On the other hand, if the boiling temperature exceeds 60 ° C., the added sugar can be burnt at the bottom of the container before it is sufficiently mixed.

When the sweetened material is heated and completely mixed, it is cooled at room temperature (S220). At this time, the cooling time is preferably about 3 hours. However, the cooling time of the step S220 is not particularly limited, and may vary depending on the amount and room temperature of the mixture of the step S210.

When the heated mixture is cooled at room temperature, the cooled mixture is aged at room temperature (S230). At this time, the aging time at room temperature is preferably 6 to 10 hours.

When the first source and the second source are manufactured, a spicy toast sauce is prepared by mixing the prepared first source and the second source at a predetermined ratio (S300). A very toast sauce according to an embodiment of the present invention adjusts the hot taste according to the mixing ratio of the first sauce and the second sauce. At this time, it is preferable that it is 11-43 weight part of 1st sources with respect to 100 weight part of 2nd sources.

As described above, the spicy toast sauce according to an embodiment of the present invention not only emphasizes the spicy and sweet taste, but also includes Korean seasoned red pepper paste, garlic, ginger, oyster sauce, kelp, etc. The rich flavor is added to harmonize the spicy and sweet taste.

Hereinafter, the configuration and effects of the present invention will be described in more detail with reference to Examples and Comparative Examples. However, this embodiment is intended to illustrate the present invention in more detail, and the scope of the present invention is not limited to these examples.

EXAMPLE

Example 1

5 parts by weight of kelp trimmed relative to 100 parts by weight of water. Radish 100 parts by weight, cabbage 6 parts by weight, apple 27 parts by weight, pear 13 parts by weight, pineapple 6 parts by weight, garlic 3 parts by weight, ginger 2 parts by weight, turmeric 0.7 parts by weight, lemon 0.8 parts by weight, onion 6 parts by weight, Mix 3 parts by weight of leek and stir continuously at 95 ° C and boil for 90 minutes until the material clumps. Next, add 3 parts by weight of oyster sauce, 3 parts by weight of refined salt, 4 parts by weight of starch syrup, 3 parts by weight of sugar, mix, cool to 60 ° C, mix 100 parts by weight of red pepper powder, 20 parts by weight of red pepper paste, and 3 parts by weight of red pepper seed oil. After putting the sake, and aged for 12 hours at room temperature and 24 to 36 hours in the refrigerator to prepare a first sauce.

7 parts by weight of oligosaccharide, 12 parts by weight of starch syrup, 8 parts by weight of liquid glucose, 4 parts by weight of plum extract, 6 parts by weight of brown sugar, 4 parts by weight of mirin, 3 parts by weight of caramel sauce, and then boiled to 60 ℃ After cooling at room temperature, the mixture is aged for 6-10 hours to prepare a second source.

Next, a spicy toast sauce is prepared by mixing 18 parts by weight of the first sauce with respect to 100 parts by weight of the prepared second sauce.

Next, the spicy toast sauce was evenly spread on one side of the bread and put in an oven to bake at 180 ° C. for 10 minutes to prepare spicy toast.

[ Example  2]

A toast coated with the same spicy toast as in Example 1 was prepared except that 25 parts by weight of the first source was mixed with respect to 100 parts by weight of the second sauce.

[ Example  3]

Except for mixing 43 parts by weight of the first source with respect to 100 parts by weight of the second sauce was prepared toast with the same spicy toast as in Example 1.

[ Comparative example  One]

Spicy toast was prepared in the same manner as in Example 1, except that 5 parts by weight of the first source was mixed with respect to 100 parts by weight of the second sauce.

Comparative Example 2

Except for mixing 70 parts by weight of the first sauce with respect to 100 parts by weight of the second sauce was prepared toast with the same spicy toast as in Example 1.

Comparative Example 3

5 parts by weight of kelp trimmed relative to 100 parts by weight of water. Radish 100 parts by weight, cabbage 6 parts by weight, apple 27 parts by weight, pear 13 parts by weight, pineapple 6 parts by weight, garlic 3 parts by weight, ginger 2 parts by weight, turmeric 0.7 parts by weight, lemon 0.8 parts by weight, onion 6 parts by weight, Mix 3 parts by weight of leek and stir continuously at 95 ° C and boil for 90 minutes until the material clumps. Next, add oyster sauce, refined salt, starch syrup and sugar, mix, cool to 60 ° C, mix 100 parts by weight of red pepper powder, 20 parts by weight of red pepper paste, 3 parts by weight of red pepper seed oil, and add the sake to ferment for 2 hours at room temperature. To prepare a first source.

7 parts by weight of oligosaccharide, 12 parts by weight of starch syrup, 8 parts by weight of liquid glucose, 4 parts by weight of plum extract, 6 parts by weight of brown sugar, 4 parts by weight of mirin, 3 parts by weight of caramel sauce, and then boiled to 60 ℃ To prepare a second source by cooling at room temperature.

Next, a spicy toast sauce is prepared by mixing 25 parts by weight of the first sauce with respect to 100 parts by weight of the prepared second sauce.

Next, the spicy toast sauce evenly applied to one side of the bread and put in the oven baked at 180 ℃ for 10 minutes to prepare a toast with a spicy toast sauce.

Experimental Example

Using the Examples 1 to 3 and Comparative Examples 1 to 3 of the toast with a hot toast sauce according to an embodiment of the present invention, 20 trained sensory agents (20 to 55 years old) who do not drink or smoke By comparing the four items in Table 1 below, the taste and aroma of the toast, the balance, and tested for the overall acceptability, and then converted the score using the following rating criteria. The results are shown in Tables 2 and 3 below. Here, the rating criteria are "5: very good, 4: good, 3: moderate, 2: bad, 1: very bad".

Item Evaluation comparison One Taste and Aroma Spicy and sweet are incongruous
Poor taste Spicy and sweet
Good taste 2 Balance Not uniform Relatively uniform 3 Symbol Insufficient doctor to repurchase Willing to repurchase

Item Example 1 Example 2 Example 3 1 point 2 points 3 points 4 points 5 points 1 point 2 points 3 points 4 points 5 points 1 point 2 points 3 points 4 points 5 points Taste and Aroma 3 9 8 3 7 10 4 11 5 Balance 2 8 10 One 7 12 2 9 9 Comprehensive Preference One 11 8 One 9 10 3 10 7 system 18 112 130 27 92 160 27 120 105 Sum 260 points 279 points 252 points

Item Comparative Example 1 Comparative Example 2 Comparative Example 3 1 point 2 points 3 points 4 points 5 points 1 point 2 points 3 points 4 points 5 points 1 point 2 points 3 points 4 points 5 points Taste and Aroma 6 10 2 2 5 12 2 One 10 8 2 Balance 4 9 6 One 4 11 4 One 11 8 One Comprehensive Preference 8 7 4 One 5 11 3 One One 12 5 2 system 36 78 48 20 28 102 36 15 66 63 20 Sum 182 points 181 points 149 points

As can be seen in Tables 2 and 3 above, the toast coated with a spicy toast sauce prepared according to an embodiment of the present invention is a comparative example 1, a comparative example of a low mixing ratio of the first sauce, a high mixing ratio of the first sauce Compared with the toast of Comparative Example 3, which reduced the time of 2, 1st aging and omitted the 2nd aging, it can be confirmed that the taste, aroma, balance and overall preference are all excellent. In particular, in Examples 1 to 3, the ingredients contained in the sauce were in harmony, resulting in a soft spicy taste in the mouth, and the taste was uniform and stable, indicating a high intention to repurchase.

The toast of Comparative Example 1, which had a low mixing ratio of the first sauce, had a less spicy taste than the sweet taste, and the spicy characteristics of the toast did not appear well. Appeared.

In particular, Comparative Example 3, which carried out two-hour aging at room temperature without omission of two stages of aging and refrigeration aging, received the lowest score in taste, aroma and balance. More specifically, Comparative Example 3 was found to have a strong pungent pungent taste in the mouth and uneven and unbalanced flavor of red pepper powder and red pepper paste in the sauce. Accordingly, Comparative Example 3 was found to have low consumer response and insufficient repurchase intentions.

Therefore, the spicy toast sauce according to the present invention does not merely emphasize the spicy taste, but can provide a high-preferred toast of consumers by harmonizing sweetness, spicy taste and rich taste through various ingredients.

Although the preferred embodiments of the present invention have been described in detail above, the scope of the present invention is not limited thereto, and various modifications and improvements of those skilled in the art using the basic concepts of the present invention defined in the following claims are also provided. It belongs to the scope of rights.

Claims (5)

First source containing water, kelp, radish, cabbage, apple, pear, pineapple, garlic, ginger, turmeric, lemon, onion, leek, oyster sauce, refined salt, syrup, sugar, red pepper paste, red pepper powder, red pepper seed oil and sake Preparing a;
Preparing a second sauce containing oligosaccharide, syrup, liquid glucose, honey, plum extract, brown sugar, mirin, and caramel sauce; And
Mixing the first source and the second source in a predetermined ratio;
Including,
Preparing the second source,
5 to 8 parts by weight of oligosaccharide, 10 to 16 parts by weight of starch syrup, 5 to 8 parts by weight of liquid glucose, 4 to 6 parts by weight of plum extract, 5 to 8 parts by weight of brown sugar, 3 to 5 parts by weight of mirim, Mixing 3-5 parts by weight of caramel sauce and boiling at 60 ° C .;
Cooling the mixture boiled at 60 ° C. at room temperature for 3 hours; And
Aging the mixture cooled to room temperature for 6-10 hours;
Method for producing a spicy toast sauce comprising a. The method of claim 1,
Preparing the first source,
4 to 6 parts by weight of kelp per 100 parts by weight of water. 90 to 110 parts by weight of radish, 4 to 6 parts by weight of cabbage, 24 to 30 parts by weight of apples, 12 to 15 parts by weight of pears, 6 to 8 parts by weight of pineapple, 2 to 4 parts by weight of garlic, 1 to 2 parts by weight of ginger, turmeric 0.5 to 1 part by weight, lemon 0.4 to 0.8 parts by weight, onions 6 to 8 parts by weight, leek 2 to 4 parts by weight of the first step of stirring continuously stirring at 80 ~ 95 ℃;
A second step of mixing 1 to 10 parts by weight of oyster sauce, 1 to 10 parts by weight of refined salt, 4 to 10 parts by weight of starch syrup and 2 to 10 parts by weight of sugar to the mixture produced in the first step;
A third step of cooling the mixture of the second step to 55 to 60 ° C;
A fourth step of mixing 80 to 120 parts by weight of red pepper powder, 20 to 30 parts by weight of red pepper paste, and 2 to 5 parts by weight of red pepper seed oil to the mixture cooled in the third step;
A fifth step of adding 2 to 10 parts by weight of the sake into the mixture produced in the fourth step;
A sixth step of primary aging at a temperature of 15-25 ° C. for 12 hours; And
A seventh step of secondary aging for 24 to 36 hours at a temperature of 2 to 7 ° C. in the refrigerator;
Method for producing a spicy toast sauce comprising a. delete The method of claim 1,
11 to 43 parts by weight of the first sauce is mixed with respect to 100 parts by weight of the second sauce. Spicy toast sauce prepared by the method of any one of claims 1, 2 and 4.

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