KR20210150703A - Method for preparing of laver sauce and laver sauce prepared thereby - Google Patents

Abstract

The present invention relates to a method of producing a laver sauce for mixing and a laver sauce for mixing produced thereby, the method comprising the following steps of: (A) roasting and crushing dried laver; (B1) mixing kelp, cooking wine, soy sauce, ginger, green onion and water and heating to prepare broth; (B2) adding and removing katsuobushi in a state in which the prepared broth is not heated to prepare katsuobushi broth; and (C) mixing and heating the crushed laver and katsuobushi broth. Thus, the laver sauce can be used as a sauce for egg rice, steamed egg, and mixing sauce.

Description

Method for preparing laver sauce for bibim and laver sauce for bibim prepared accordingly {Method for preparing of laver sauce and laver sauce prepared thereby}

The present invention relates to a method of manufacturing laver sauce for bibim that can be used as a sauce for various foods, and to a laver sauce for bibim prepared accordingly.

In general, laver (Laver) is also called haetae (海苔), and it is a red algae plant that grows attached to the reef of the sea like moss, and its scientific name is Porphyra tenera . Such laver has been a health food enjoyed by Koreans since ancient times, and there are about 50 types of laver around the world, including sesame laver, radish laver, round laver, long leaf laver, seaweed laver, and all-pattern laver.

Seaweed contains the most carbohydrate, agar, and other hemicellulose, sorbitol, dulcitol, etc., and contains almost no fat but 30 to 40% protein. In particular, it contains a lot of essential amino acids such as threonine, valine, leucine, isoleucine, lysine, methionine, phenylalanine, and tryptophan. Like other seaweed, it contains minerals such as sodium, potassium, calcium, phosphorus, iron and contains a lot of carotene. It is a good source of vitamin A.

In addition, it contains relatively large amounts of riboflavin, niacin, and vitamin C. It contains fucoerythrobin, a red pigment, to give a distinctive color, and dimethyl sulfide, which gives a unique taste and smell, and glycine, an amino acid with a sweet and oily taste. It contains Alanine and Alanine, so it has an excellent umami taste.

For this reason, seaweed can be eaten right away after being baked, or cooked and poured into side dishes or soups to eat. The general method of manufacturing laver has been to collect the raw seaweed from the seaweed and selectively form a certain size and shape through washing, sorting, and drying processes, apply cooking oil to the seaweed during the drying and heat treatment process, and sprinkle salt on it.

Although this method of manufacturing seaweed has the advantage of maintaining the original taste of seaweed and the manufacturing process is simple, the unique taste of seaweed alone could not reflect the various needs of consumers. That is, the conventional processed laver products such as seasoned laver that simply add cooking oil and salt to seaweed were insufficient to satisfy the needs of consumers.

In recent years, various laver processed laver products have been developed, and seaweed jaban is one of them. Gimjaban is a functional laver that is seasoned and fried with cooking oil. It is widely used as a side dish, as a side dish, as a snack, and so on.

Due to the characteristic of stir-fried seaweed, it is difficult to achieve a uniform taste in the contents, and the fishy smell peculiar to seaweed is not easily removed, making it difficult to globalize. In addition, its status was only to the extent that it was eaten as a side dish or side dish incidental to the stock. In addition, there is a disadvantage in that it is difficult to capture the taste of children or foreigners who are not familiar with seaweed because it does not have a crunchy texture.

Therefore, there is a demand for processed foods that not only foreigners but also all people can familiarize themselves with seaweed.

Republic of Korea Patent Publication No. 10-2016-0040397 Republic of Korea Patent Publication No. 10-2020-0027104

It is an object of the present invention to provide a method of manufacturing seaweed sauce for bibim that can be used as a sauce for various foods.

In addition, another object of the present invention is to provide a laver sauce for bibim prepared according to the above manufacturing method.

The method for producing a laver sauce for bibim of the present invention for achieving the above object comprises the steps of: (A) roasting and crushing dried laver; (B1) preparing broth by heating after mixing kelp, cooking wine, soy sauce, ginger, green onion and water; (B2) adding and removing gas obushi in a state in which the prepared broth is not heated to prepare gas obushi broth; and (C) mixing the crushed seaweed prepared in step (A) with the gas-obushi broth prepared in step (B2) and cooking by heating.

In step (A), the laver is (a) boiling by mixing ginger and water, (b) adding and removing gas obushi in a state where the boiled ginger water is not heated to prepare gas obushi ginger water; (c) drying the dried laver by spraying the ginger water on the laver during gas obushi.

In step (a), 5 to 20 parts by weight of ginger may be mixed with respect to 100 parts by weight of water.

In step (b), 5 to 15 parts by weight of Gazobushi may be added to 100 parts by weight of ginger water and immersed for 2 to 3 minutes, and then removed.

In the step (c), the ginger water may be sprayed on the seaweed during the gas obushi to be dried by cold air.

In step (A), seaweed may have an average particle diameter of 0.5 to 4 cm.

In step (B1), the broth is prepared by mixing 10 to 20 parts by weight of kelp, 5 to 15 parts by weight of cooking wine, 10 to 30 parts by weight of soy sauce, 5 to 15 parts by weight of ginger, and 15 to 40 parts by weight of green onions based on 100 parts by weight of water. It may be manufactured.

In the step (B2), 20 to 40 parts by weight of gas obush may be added to 100 parts by weight of the broth and immersed for 3 to 10 minutes, and then removed.

In step (C), the crushed seaweed and gas obushi broth may be mixed in a weight ratio of 1: 1-3.

The process of cooking the mixture in step (C) is to heat the mixture at 100 to 130 ℃ for 15 to 30 minutes, lower the heating temperature to 50 to 70 ℃, cook for 30 to 50 minutes, and then boil it with sugar at 50 to 70 ℃ And it may be further cooked for 10 to 30 minutes by adding crushed pepper.

_{1 to 20 parts by weight of the amino acid mineral complex having the molecular formula C 4} H ₁₃ MgNO ₈ and magnesium aspartic acid hydrate of the following formula (1) in step (C) is added in an amount of 1 to 20 parts by weight based on 100 parts by weight of a mixture of crushed seaweed and gaseous broth. have;

[Formula 1]

.

.

In addition, the laver sauce of the present invention for achieving the above other object may be a laver sauce for bibim manufactured according to the manufacturing method.

The seaweed sauce of the present invention has excellent flavor and umami, and there is no fishy taste peculiar to seaweed, so it can be used as a variety of food sources such as egg rice, steamed egg, ingredients in gimbap, bibimjang mixed with rice, and side dishes that arouse appetite.

In addition, since the seaweed sauce of the present invention contains an amino acid and mineral complex, it is possible to provide magnesium as well as increase the absorption rate of the provided magnesium. .

In addition, the seaweed sauce of the present invention can affect the development of the seaweed industry because it is a food that anyone can enjoy, such as adults, children, and foreigners.

1 is a photograph of a seaweed sauce prepared according to an embodiment of the present invention.
2 is a photograph of bibimbap with seaweed sauce added according to an embodiment of the present invention.

The present invention relates to a method for producing laver sauce for bibim that can be used as a sauce for egg rice, steamed egg, bibimjang, and the like, and to a laver sauce for bibim prepared accordingly.

Hereinafter, the present invention will be described in detail.

The method of manufacturing a laver sauce for bibim of the present invention comprises the steps of (A) roasting and crushing dried laver; (B1) preparing broth by heating after mixing kelp, cooking wine, soy sauce, ginger, green onion and water; (B2) adding and removing gas obushi in a state in which the prepared broth is not heated to prepare gas obushi broth; and (C) mixing and heating the crushed seaweed and gas-obushi broth for cooking.

First, in step (A), dried laver is baked and crushed so that the average particle diameter is 0.5 to 4 cm, preferably 1 to 2 cm.

If the average particle diameter of crushed seaweed is less than the lower limit, the texture may be deteriorated and the consumer's preference may be lowered by sticking to the mouth.

The dried laver of the present invention is dried laver after pre-treatment, specifically (a) boiling by mixing ginger and water, (b) removing after adding gas obushi without heating the boiled ginger water To prepare a gas obushi ginger water, (c) is prepared including the step of spraying the gas obushi ginger water on the steam and drying it.

In step (a), 5 to 20 parts by weight of ginger, preferably 8 to 13 parts by weight, is mixed with 100 parts by weight of water, and then boiled at 100 to 150° C. for 20 to 60 minutes, preferably 30 to 40 minutes.

If the content of ginger is less than the lower limit, the peculiar fishy taste of seaweed may not be removed.

In addition, if the boiling temperature and time of boiling the mixture of ginger and water is less than the lower limit, the fishy taste peculiar to seaweed is not removed and an astringent taste of ginger may occur. Sweetness may not occur.

In the step (b), by adding gas obushi in a state in which the boiled ginger water is not heated, gas obushi ginger water is sprayed on seaweed, and then the bitter taste and fishy taste of seaweed are removed and the savory and sweet taste is improved. The above-mentioned effects do not occur unless ginger water and kasuobushi are used together.

Gasobushi is added in an amount of 5 to 15 parts by weight, preferably 10 to 15 parts by weight, based on 100 parts by weight of the ginger water, immersed for 2 to 3 minutes, and then removed from the ginger water.

If the content of gas obushi is less than the lower limit, the bitter taste and fishy taste of seaweed cannot be removed, and the savory and sweet taste may not be improved. it may not be

In addition, when the immersion time of the gas obushi is less than the lower limit, the above-mentioned effects may not be exhibited.

In step (c), the ginger water prepared in step (b) is sprayed onto the saenggi and dried for 1 to 3 days using cold air at 10 to 15°C.

When drying laver in the present invention, when hot air drying or natural drying is performed instead of cold air drying, the seaweed becomes tough, and the characteristic bitter taste and fishy taste of laver can be improved.

As described above, when using laver prepared by roasting seaweed instead of dried laver dried by spraying ginger water during gas obushi, sensory properties such as texture and umami may be reduced.

Next, in step (B1), kelp, cooking wine, soy sauce, ginger, green onion and water are mixed and heated to prepare broth.

The broth is the basis of seaweed sauce for bibim, and based on 100 parts by weight of water, 10 to 20 parts by weight of kelp, 5 to 15 parts by weight of cooking wine, 10 to 30 parts by weight of soy sauce, 5 to 15 parts by weight of ginger, and 15 to 15 parts by weight of green onion. It is prepared by mixing 40 parts by weight. In the case of using ingredients other than kelp, cooking wine, soy sauce, ginger and green onion when preparing the broth, and when the content of each ingredient is out of the range, the flavor and taste of seaweed sauce may be deteriorated.

When preparing the broth, a mixture of kelp, cooking wine, soy sauce, ginger, green onion and water is heated at 100 to 150 ° C. for 15 to 20 minutes, then lowered to 70 to 80 ° C. and further heated for 10 to 20 minutes to prepare broth do. When the broth is continuously heated at 100 to 150 ° C., the umami taste may not be improved.

Next, in the step (B2), the flavor and umami of the seaweed sauce are improved and the seaweed and odor slightly remaining in the process of pre-processing the laver are completely removed, and the broth prepared in the step (B1) is not heated. In this state, 20 to 40 parts by weight, preferably 25 to 30 parts by weight (relative to 100 parts by weight of broth), are added and immersed for 3 to 10 minutes, preferably 5 to 7 minutes, and then removed from the broth. By removing the bush, kasuobushi broth is prepared.

If the content of gas obushi is less than the lower limit, flavor and umami may not be improved, and if it exceeds the upper limit, the seaweed and off-flavor may not be completely removed, and other fishy taste may be further generated.

In addition, if the immersion time of the gas obushi is less than the lower limit, the above-mentioned effect may not be exhibited, and if it exceeds the upper limit, the fishy taste may be strong.

Next, in step (C), the crushed seaweed and gas obushi broth are mixed in a weight ratio of 1: 1-3, preferably 1: 1.5-2, and then heated to cook while blowing moisture.

Based on the crushed laver, when the content of the broth is less than the lower limit, the flavor and texture of the laver sauce may be reduced. Carbonization may occur and the functionality may be reduced.

The process of cooking the mixture of crushed seaweed and gasobushi broth is to heat the mixture at 100 to 130 ℃ for 15 to 30 minutes, then lower the heating temperature to 50 to 70 ℃ and cook for 30 to 50 minutes, then 50 to 70 It is preferable in terms of excellent functionality to further cook for 10 to 30 minutes by adding sugar and crushed pepper at ℃. If cooking continues at 100 to 130 ℃ without lowering the heating temperature, carbonization may occur as well as umami and flavor may be deteriorated.

In step (C), 1 to 20 parts by weight, preferably based on 100 parts by weight of a mixture of seaweed and gaseous broth, in which the amino acid mineral complex having _{the molecular formula C 4} H ₁₃ MgNO _{8 and the magnesium aspartic acid hydrate of Formula 1 is crushed} may be added in an amount of 5 to 10 parts by weight.

The magnesium aspartic acid hydrate may be water soluble. The water solubility means that 1 g of the magnesium aspartic acid hydrate is dissolved in 1 to 30 ml of water at 25° C., preferably 1 to 15 ml.

The amino acid mineral complex may be for magnesium supplementation.

The water-soluble amino acid-mineral complex is prepared by adding a magnesium precursor and aspartic acid to water in a molar ratio of 1:0.8 to 2.5; and reacting the magnesium precursor and the mixed aqueous solution of aspartic acid in the above step by heating at 50 to 100° C. for 10 minutes to 24 hours.

The magnesium precursor is a magnesium salt or magnesium oxide that can be used as food or feed, preferably magnesium oxide, magnesium sulfate, magnesium chloride, or magnesium nitrate, and more preferably magnesium oxide that can increase magnesium absorption. can be heard In particular, in the conventional manufacturing of magnesium aspartic acid complexes, it was natural to use water-soluble magnesium salts that are well soluble in water. On the contrary, magnesium aspartic acid complexes, which are more effective when heated over a certain temperature and for a certain period of time while using water-insoluble magnesium oxide, are produced. formation was confirmed.

The molar ratio of the magnesium precursor and aspartic acid means a molar ratio of magnesium and aspartic acid, and a molar ratio of 1:0.8 to 2.5, preferably 1:1.5 to 2.2 is advantageous. Although the theoretical molar ratio of magnesium and aspartic acid in the magnesium aspartic acid hydrate of Formula 1 is 1:2, when aspartic acid is added in excess compared to the magnesium precursor, insoluble magnesium oxide is reduced and water-soluble magnesium aspartic acid hydrate is more easily formed. can do.

The reacting step is performed at 50 to 100 ° C. for 10 minutes to 24 hours, particularly in the case of a water-soluble magnesium salt, even in the above range, at a relatively low temperature and for a short time, for example, only heating at 50 to 80 ° C. for 10 minutes to 1 hour. In the case of magnesium oxide, it is preferable to heat at 80 to 100° C. for at least 1 hour, preferably for 1.5 hours. On the other hand, since most of the water-soluble magnesium salt or magnesium oxide reacts with about 95%, preferably 99% or more of aspartic acid within 3 hours, the reduction of insolubles or unreacted substances may not be significant even when heated for more than 3 hours. In the reacting step, ultrasonic treatment may be used to shorten the reaction time.

It may further include the step of removing insolubles from the reaction solution of the above step. The step of removing the insoluble material may be added even when a water-soluble magnesium salt is used as a magnesium precursor, but may be particularly necessary when magnesium oxide is used as a magnesium precursor.

In the step of removing the insoluble matter, the insoluble matter may be filtered with a number of μm or less, for example, 0.2 μm filter paper or filter cloth, and the insoluble matter may be removed before the filtration or through centrifugation separately from the filtration.

Unlike the conventional manufacturing method of the magnesium aspartic acid complex, the manufacturing method does not require a separate additive other than the magnesium precursor, aspartic acid, and water, and has the advantage that the manufacturing process is simple and the process cost is reduced.

Hereinafter, preferred examples are presented to help the understanding of the present invention, but the following examples are merely illustrative of the present invention, and it will be apparent to those skilled in the art that various changes and modifications are possible within the scope and spirit of the present invention, It goes without saying that such variations and modifications fall within the scope of the appended claims.

Example 1.

dry seaweed

100 parts by weight of water and 10 parts by weight of ginger are mixed and boiled at 120° C. for 30 minutes to obtain ginger water from which ginger has been removed. Turn off the heat that boiled 100 parts by weight of the ginger water and add 10 parts by weight of kasuobushi and immerse for 3 minutes. Then, the gas-obushi was removed to prepare the gas-obushi ginger water. The dried laver was obtained by spraying the ginger water on the gas obushi and drying it for 3 days using cold air at 13°C.

Kasuobushi Broth

A mixture of 15 parts by weight of kelp, 8 parts by weight of cooking wine, 20 parts by weight of soy sauce, 8 parts by weight of ginger, and 30 parts by weight of green onion based on 100 parts by weight of water is heated at 130° C. for 15 minutes, and then the temperature is lowered to 70° C. 20 The broth was prepared by heating for 1 minute, and the fire that boiled 100 parts by weight of the broth was turned off, 25 parts by weight of gas obusi was added, immersed for 7 minutes, and then the gas o bushi was removed to obtain a broth of gas obusi.

seaweed sauce

After the dried laver is baked at 80 ° C. for 30 seconds, crushed to have an average particle diameter of 2 cm. Then, the crushed seaweed and Kasobushi broth are mixed in a weight ratio of 1:1.5, and then the crushed seaweed and Kasobushi broth are mixed. With respect to 100 parts by weight of the mixture, 10 parts by weight of the amino acid-mineral complex of [Formula 1] was added, heated at 130 ° C. for 15 minutes, then lowered to 70 ° C. and simmered for 40 minutes, and then sugar and crushed pepper were added at 70 ° C. and simmered for 20 minutes more to prepare seaweed sauce (FIG. 1).

The sugar and crushed pepper were used in an amount of 10 parts by weight and 3 parts by weight based on 100 parts by weight of a mixture of crushed seaweed and Kasuobushi broth.

Example 2. Use of dry seaweed without pretreatment

A laver sauce was prepared in the same manner as in Example 1, except that dried laver was used instead of dried laver pretreated with ginger water during gas obushi.

Comparative Example 1. Use of broth

It was carried out in the same manner as in Example 1, except that the broth prepared in Example 1 was used instead of the Kasuobushi broth to prepare a laver sauce.

Comparative Example 2. Crushed seaweed: Kasuobushi broth = 1:5 weight ratio

It was carried out in the same manner as in Example 1, except that crushed laver and gas obushi broth were mixed in a weight ratio of 1: 5 to prepare a laver sauce.

Comparative Example 3. Stewing process _ High temperature maintenance

It was carried out in the same manner as in Example 1, but after mixing crushed seaweed and gas-obushi broth, continued heating to 130° C. to prepare seaweed sauce.

<Test Example>

Test Example 1. Sensory Test_Sauce Kim

After having 30 consumers taste the seaweed sauce prepared in Examples and Comparative Examples, sensory tests were performed using a 9-point scale method to obtain the average value, which is shown in Table 1 below.

- Flavor, umami, texture, and overall preference: 1 point = very bad, 9 points = very good

- Off-flavor, already: 1 point = very bad, 9 points = no

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 zest 7.9 6.9 5.1 3.5 4.1 umami 8.0 6.7 4.8 3.4 3.5 texture 7.7 7.4 6.0 3.0 3.1 off-flavor 8.3 7.1 3.5 6.7 5.4 already 8.2 7.0 3.3 6.4 5.0 Comprehensive symbology 7.9 7.1 4.7 3.6 4.2

As shown in Table 1 above, it was confirmed that the seaweed sauce prepared according to Examples 1 and 2 of the present invention was superior in flavor, umami, texture and overall palatability compared to Comparative Examples 1 to 3, and there was no odor and taste. . In particular, it was confirmed that Example 1 had superior functionality compared to other groups.

Test Example 2. Sensory Test_Bibimbap

After having 30 consumers sample the bibimbap with seaweed sauce prepared in Examples and Comparative Examples (FIG. 2), a sensory test was performed using a 9-point scale method to obtain the average value, which is shown in Table 2 below.

- Flavor, umami, and overall palatability: 1 = very bad, 9 = very good

- Off-flavor, already: 1 point = very bad, 9 points = no

division Example 1 Example 2 Comparative Example 1 Comparative Example 2 Comparative Example 3 zest 8.3 6.8 4.8 3.3 3.8 umami 8.3 6.5 4.4 3.1 3.1 off-flavor 8.7 6.8 3.3 6.5 5.1 already 8.8 6.7 3.0 6.0 4.8 Comprehensive symbology 8.6 6.8 4.1 3.4 4.0

As shown in Table 2 above, the bibimbap with seaweed sauce prepared according to Examples 1 and 2 of the present invention is superior to those of Comparative Examples 1 to 3 in flavor, umami, texture, and overall palatability. confirmed that there is no In particular, it was confirmed that Example 1 had superior sensory properties compared to other groups, and it was confirmed that the sensory properties were further improved when added to egg rice than when seaweed sauce itself was ingested.

Test Example 3. Magnesium Confirmation of the structure of the aspartic acid complex

The structure of the magnesium aspartic acid complex of Example 1 was confirmed using Bruker SMART APEX II X-ray Crystallograph (XRC) and Bruker SHELXTL Structure Analysis Program.

crystallographic data

Molecular formula C ₄ H ₁₃ MgNO ₈

molecular weight 227.46

crystal system orthorhombic

space group P2(1)2(1)2(1)

unit cell dimension a=6.3016 (18) Å α=90°

b=10.971(3)Å β=90°

c=13.521(4)Å γ=90°

Volume 934.8(5) / Å ³

Calculated Density 1.616 Mg/m ³

Crystal size 0.18 x 0.08 x 0.02 mm ³

F(000) 480

Table 3 shows atomic coordinates (x10 ⁴ ) and equivalent isotropic displacement parameters (Å ² x10 ³ ). U(eq) is defined as 1/3 of the trace of an orthogonalized Uij tensor.

Table 4 shows the bond length (Å) and angle (°).

Symmetric transformations were used to create equivalent atoms. #1 -x, y-1/2, -z+3/2; #2 -x, y+1/2, -z+3/2.

Table 5 shows the anisotropic displacement parameters (Å ² x10 ³ ). The exponent of the anisotropic displacement factor is in the form of ^{-2π 2} [h ² a ^*2 U ¹¹ +...+2hka ^* b ^* U ^{12 ].}

Table 6 shows hydrogen coordinates (x10 ⁴ ) and equivalent isotropic displacement parameters (Å ² x10 ³ ).

Table 7 shows the torsion angles (°).

Combining the above results, the water-soluble magnesium aspartic acid complex had the molecular formula C ₄ H ₁₃ MgNO ₈ and was identified as magnesium aspartic acid hydrate represented by the following formula (1).

[Formula 1]

The structure in which hydrogen is omitted in Chemical Formula 1 is shown in Chemical Formula 2 below.

[Formula 2]

In the magnesium aspartate hydrate of Formula 1, four water molecules are coordinated to magnesium, and one oxygen atom is coordinated from one hydroxyl group and one nitrogen atom from one amino group is coordinated to have a total of six coordination bonds. It was identified as a novel magnesium aspartic acid hydrate in which magnesium and aspartic acid were combined in a 1:1 molar ratio.

The magnesium aspartic acid hydrate of Formula 1 may coordinate with the aspartic acid of the adjacent magnesium aspartic acid hydrate.

Claims (13)

(A) roasting and crushing dried laver;
(B1) preparing broth by heating after mixing kelp, cooking wine, soy sauce, ginger, green onion and water;
(B2) adding and then removing gas obushi in a state in which the prepared broth is not heated to prepare gas obushi broth; and
(C) mixing and heating the crushed seaweed and gas-obushi broth to cook; According to claim 1, wherein in step (A), seaweed (a) boiling by mixing ginger and water;
(b) adding and removing gas obushi in a state where the boiled ginger water is not heated to prepare gas obushi ginger water;
(c) drying the dried laver after spraying the ginger water on the laver during gas obushi. The method of claim 2, wherein in step (a), 5 to 20 parts by weight of ginger is mixed with 100 parts by weight of water. The method of claim 2, wherein in step (b), 5 to 15 parts by weight of Gazobushi is added to 100 parts by weight of ginger water and immersed for 2 to 3 minutes, and then removed. [Claim 3] The method of claim 2, wherein in step (c), ginger water is sprayed onto the seaweed during gas obushi and dried in cold air. The method of claim 1, wherein the laver in step (A) has an average particle diameter of 0.5 to 4 cm. According to claim 1, wherein in step (B1), the broth is 10 to 20 parts by weight of kelp, 5 to 15 parts by weight of cooking wine, 10 to 30 parts by weight of soy sauce, 5 to 15 parts by weight of ginger, and 15 parts by weight of green onion based on 100 parts by weight of water. A method of producing laver sauce for bibim, characterized in that it is prepared by mixing to 40 parts by weight. The method of claim 1, wherein in the step (B2), gas obushi is added to the broth and immersed for 3 to 10 minutes, and then removed. The method of claim 1, wherein in step (B2), 20 to 40 parts by weight of gazobushi is added with respect to 100 parts by weight of broth. The method of claim 1, wherein in step (C), the crushed seaweed and gas obushi broth are mixed in a weight ratio of 1:1-3. The method according to claim 1, wherein the cooking of the mixture in step (C) involves heating the mixture at 100 to 130 °C for 15 to 30 minutes, then lowering the heating temperature to 50 to 70 °C and simmering for 30 to 50 minutes. A method of producing laver sauce for bibim, characterized in that it is further cooked for 10 to 30 minutes by adding sugar and crushed pepper at 50 to 70 ℃. The method of claim 1, wherein in step (C), the molecular formula C ₄ H ₁₃ MgNO ₈ and the amino acid-mineral complex of magnesium aspartic acid hydrate represented by the following formula (1) 1 to 100 parts by weight of a mixture of crushed seaweed and gaseous broth Method of manufacturing seaweed sauce for bibim, characterized in that it is added in 20 parts by weight:
[Formula 1]

. A laver sauce for bibim manufactured according to the method of any one of claims 1 to 12.

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