KR20220049919A - Ssam sauce and its preparation method - Google Patents

Abstract

The present invention relates to a ssam sauce and a manufacturing method thereof. According to the present invention, it is possible to provide a ssam sauce containing a soybean paste, a red pepper paste, starch syrup, sesame and sesame oil. In addition, the method for manufacturing the ssam sauce comprises: a preparation step of preparing raw materials including a soybean paste, a red pepper paste, starch syrup, sesame and sesame oil; a mixing step of mixing the prepared raw materials; a heating step of sterilizing the mixture in which the raw materials are mixed while heating the mixture; a filling step of filling the mixture in a wrapping paper; and a cooling step of cooling the mixture filled in the wrapping paper.

Description

Ssam sauce and its preparation method {Ssam sauce and its preparation method}

The present invention relates to a ssam sauce and a manufacturing method thereof, and more particularly, by manufacturing a ssam sauce that can be eaten together with Korean beef for roasting using spices that Hong Kong people enjoy, customized to Hong Kong, a country where Korean beef can be exported. It relates to Ssam Sauce and a manufacturing method thereof that can expand consumer preference and export market of Korean beef in line with this.

Hanwoo refers to native cattle raised in Korea. It is characterized by good meat quality and white marbling. Compared to Black Angus, the world's most famous and popular beef breeds, and other beef, it has a lot of fat, and the bone broth has a superior flavor compared to other beef, so it is evaluated as the best for soup.

These Korean beef are being exported to various countries, and in particular, the Korean beef export market is expanding in Hong Kong.

As the Korean beef export market expands, Hong Kongers who enjoy outdoor barbecue are not only purchasing Korean beef for roasting, but also buying Korean greens, cheongyang pepper, ssam sauce, and red pepper paste that can be eaten with meat.

Therefore, for consumers who directly purchase and consume Korean beef, we intend to develop a Korean beef customized sauce with spices that Hong Kong people enjoy, which is a traditional Korean sauce that can be used in Korean beef for consumers to eat more deliciously.

In order to solve the above problems, the present invention is tailored to Hong Kong, a country where Korean beef can be exported, by manufacturing a sauce that can be eaten with Korean beef for roasting using spices that Hong Kongers enjoy, thereby satisfying consumer preferences and preferences of Korean beef in Hong Kong. An object of the present invention is to provide a ssam sauce and a manufacturing method thereof that can expand the export market.

In order to solve the above problems, the ssam sauce according to an embodiment of the present invention includes soybean paste, red pepper paste, starch syrup, sesame and sesame oil, and further includes one or more of garlic, sugar, spices and alcohol, and the spices include , may provide a ssam sauce containing at least one of cilantro and tsuran.

In addition, the ssam sauce, 25 to 55 parts by weight of the soybean paste, 8 to 27 parts by weight of red pepper paste, 5 to 15 parts by weight of starch syrup, 1 to 15 parts by weight of sesame seeds and 3 to 15 parts by weight of sesame oil.

In addition, the spice may further include one or more of burnet, mace, and cardermon.

In addition, the ssam sauce according to an embodiment of the present invention may further include fruit juice prepared from at least one of papaya and hamigua.

In addition, in the method of manufacturing a ssam sauce according to an embodiment of the present invention, the preparation step of preparing a raw material containing soybean paste, red pepper paste, starch syrup, sesame and sesame oil; A mixing step of mixing the prepared raw materials; a heating step of sterilizing while heating the mixture in which the raw materials are mixed; It is possible to provide a method for producing Ssam sauce comprising a cooling step of cooling the mixture filled in the packing paper and the filling step of filling the mixture in the wrapping paper.

Here, after the heating step, an alcohol addition step of adding alcohol to the mixture may be further included.

In addition, in the mixing step, 25 to 55 parts by weight of the soybean paste, 8 to 27 parts by weight of red pepper paste, 5 to 15 parts by weight of starch syrup, 1 to 15 parts by weight of sesame seeds, and 3 to 15 parts by weight of sesame oil are mixed.

In addition, the heating step includes a first heating step of heating the mixture in which the raw materials are mixed and heating at 90 to 100° C. for 5 to 15 minutes and stirring after the first heating step, and 5 to 15 minutes at 50 to 60° C. It may include a second heating step of heating during the.

As described above, the Sssam sauce and its manufacturing method according to the embodiment of the present invention are manufactured using spices to accompany Korean beef for roasting according to the fact that Korean beef is mainly exported to Hong Kong. Excellent Korean beef processed food can be manufactured.

1 is a flowchart schematically showing a method of manufacturing a ssam sauce according to an embodiment of the present invention.

Hereinafter, the description of the present invention with reference to the drawings is not limited to specific embodiments, and various modifications may be made and various embodiments may be provided. In addition, it should be understood that the contents described below include all transformations, equivalents, and substitutes included in the spirit and scope of the present invention.

In the following description, terms such as 1st, 2nd, etc. are terms used to describe various components, meanings are not limited thereto, and are used only for the purpose of distinguishing one component from other components.

Like reference numbers used throughout this specification refer to like elements.

As used herein, the singular expression includes the plural expression unless the context clearly dictates otherwise. In addition, terms such as "comprises", "comprises" or "have" described below are intended to designate the existence of features, numbers, steps, operations, components, parts, or combinations thereof described in the specification. It should be construed as not precluding the possibility of addition or existence of one or more other features, numbers, steps, operations, components, parts, or combinations thereof.

Hereinafter, an embodiment of the present invention will be described in detail with reference to FIG. 1 attached thereto.

Ssam sauce according to an embodiment of the present invention includes soybean paste, red pepper paste, starch syrup, sesame and sesame oil, but may further include one or more of garlic, sugar, spices and alcohol.

In this case, the spice may include at least one of coriander and tsuran.

This Sssam Sauce is manufactured so that Hong Kongers can enjoy it together with Korean beef for roasting in line with the export to Hong Kong, so that processed Korean beef with excellent overall taste can be provided.

More specifically, soybean paste, a traditional Korean fermented food, is for the salty taste of the sauce, which is beneficial to the health of consumers who consume too much salt. Essential amino acids are produced in the process. In addition, as the soybean fat is decomposed into fatty acids, linoleic acid, an unsaturated fatty acid, is produced, and subtilin, an antibacterial substance, is produced during fermentation and ripening. Accordingly, soybean paste has effects such as anticancer effect, strengthening liver function, detoxification, prevention of cardiovascular disease, antioxidant activity, and prevention of osteoporosis.

Such doenjang may contain 25 to 55 parts by weight, and a mixture of conventional doenjang and brewed doenjang may be used, but it is most preferable to include 50.8 parts by weight of conventional doenjang.

At this time, if the doenjang is less than 26 parts by weight, the overall liver of the ssam sauce may be weak and the umami taste may be reduced, and if it exceeds 55 parts by weight, the salty taste will be strong and there may be a feeling of rejection.

Gochujang is for spicy, sweet and salty taste. As a fermented food, it is very good in nutrition and contains a lot of nutrients beneficial to our body, such as protein, fat, vitamin B2, vitamin C, and carotene.

This red pepper paste may contain 8 to 27 parts by weight, and 25.4 parts by weight is most preferred.

At this time, when the amount of red pepper paste is less than 8 parts by weight, the sweetness is insufficient, and when it exceeds 27 parts by weight, the spicy taste is strong and the overall taste may be deteriorated.

Starch syrup adds sweetness and adjusts the viscosity of the sauce at the same time, and may contain 5 to 15 parts by weight, and 12.7 parts by weight is most preferred.

At this time, when less than 7 parts by weight of starch syrup is added, it is insufficient to give sweetness, and it is difficult to control the viscosity of the ssam sauce. The sweetness becomes very strong, weakening the flavor of the ssam sauce.

Sesame seeds are for a fragrant taste, and are most preferably used in the form of sesame salt, but are not limited thereto, and may contain 1 to 15 parts by weight, and most preferably 3.2 parts by weight.

At this time, when the amount of sesame is less than 1 part by weight, the savory taste may be reduced and the preference may be lowered.

Sesame oil is for savory taste and contains sesamin and sesamol, which has excellent antioxidant action and beneficial effects in controlling cholesterol and tocopherol metabolism.

Such sesame oil may contain 3 to 15 parts by weight, and 7.9 parts by weight is most preferred.

At this time, when sesame oil is added in an amount of less than 3 parts by weight, the savory taste is deteriorated, and when it is added in more than 15 parts by weight, the characteristic taste and flavor of the ssam sauce is greatly reduced because of the characteristic nutty flavor.

Garlic is added to enhance the umami and flavor of the sauce, and may include 1 part by weight to 20 parts by weight, and when added in less than 1 part by weight, the effect of adding garlic is insignificant, and when it exceeds 20 parts by weight The smell and taste of the sauce may change because the garlic flavor is left too much.

Sugar is to impart sweetness to the ssam sauce while saving the taste of other compositions, and may include 4 to 7 parts by weight, and 5.7 parts by weight is most preferred.

In addition, various types of sugar, such as white sugar and brown sugar, may be used as the sugar, and it is most preferable to use brown sugar so that the color of the sauce can be darkened so that the visual color can be excellently expressed.

At this time, when the amount of sugar is less than 4 parts by weight, the sweetness is lowered, and when it is more than 7 parts by weight, the sweetness is too strong, and the overall preference may be lowered.

Spices are added to improve the taste of the sauce, and may include one or more of cilantro and tsuran.

Coriander is one of Hong Kong's favorite spices. It has a spicy, unique flavor and is known to strengthen the stomach and improve digestion. In addition, coriander is rich in iron, calcium, phosphorus, zinc, vitamins A, B, C, K, potassium, magnesium, etc. said to give It is also said to help with the excretion of waste products and has antioxidant properties.

Coriander can be added to the ssam sauce to not only improve the taste for flavor but also to remove the bad smell. It is preferable to use it in a powder form, but is not limited thereto.

In addition, coriander may contain 0.5 to 1.5 parts by weight, more preferably 1 part by weight.

If the amount of coriander is less than 0.5 parts by weight, the characteristic taste may be reduced and the preference may be lowered.

Tsuran, also called cumin, is a seed of a plant belonging to the buttercup family. It has a unique scent and is mainly used as a spice. In addition, it is said that Tsuran has the effect of making the spleen mean, lowering intestinal heat, balancing liver function, promoting digestion, and maintaining body temperature.

Such tsuran can be added to Ssam sauce to improve the taste for flavor, and it is preferable to use it in powder form, but is not limited thereto.

In addition, tsuran may contain 0.8 to 1.2 parts by weight, and it is most preferable to include 1 part by weight, but is not limited thereto.

If the amount of tsuran is less than 0.8 parts by weight, the characteristic taste may be reduced and the preference may be lowered.

As described above, the ssam sauce may include 25 to 55 parts by weight of soybean paste, 8 to 27 parts by weight of red pepper paste, 5 to 15 parts by weight of starch syrup, 1 to 15 parts by weight of sesame seeds, and 3 to 15 parts by weight of sesame oil, and more specifically, 50.8 parts by weight of soybean paste. It is preferable to include parts by weight, 25.4 parts by weight of red pepper paste, 12.7 parts by weight of starch syrup, 3.2 parts by weight of sesame oil, 7.9 parts by weight of sesame oil, 10.1 parts by weight of garlic, 5.7 parts by weight of sugar, 1 part by weight of tsuran and 2 parts by weight of alcohol.

In this way, by mixing each ingredient in an optimal amount, it is possible to produce a sauce that visually shows excellent color and color, has excellent taste, and can improve flavor and taste when ingesting Korean beef for roasting in the form of wraps. That is, if the range of each material as described above is exceeded, taste, aroma, color, and preference may be deteriorated.

In addition, the spice of the ssam sauce according to an embodiment of the present invention may further include one or more of burnet, mace, and cardermon.

At this time, the spice may further include 0.2 to 0.5 parts by weight of burnet, 0.1 to 0.2 parts by weight of mace, and 0.3 to 0.7 parts by weight of cardermon, and most preferably 0.2 parts by weight of burnet, 0.15 parts by weight of mace and 0.4 parts by weight of cardamom.

Burnet is a perennial plant that has strong cold resistance, grows well in any soil, and is easy to cultivate. It is a similar species to Korean cucumber grass, and is often used as a spice because it has a refreshing cucumber scent. In addition, burnet has an intestinal effect and makes you feel good, so it was used to eliminate depression, as a preventive medicine to protect the body from infectious diseases, and because it contains tannins, it is said to be used as a hemostatic and astringent agent.

At this time, if the burnet is less than 0.2 parts by weight, the effect of adding the burnet is insignificant, and if it is more than 0.5 parts by weight, the characteristic flavor is too strong, which may make it rather repulsive to ingestion.

Mace is the dried bright red agaric skin (seed skin) of the nutmeg fruit. It is used as a spice for making meat dishes and sweets. It improves memory, strengthens the stomach, helps digestion, and warms the body, so it also helps to stop diarrhea. it is said to be

Such mace may be added to the Ssam sauce to improve the preference for flavor, and it is preferable to use it in powder form, but is not limited thereto.

At this time, if the mace is less than 0.1 parts by weight, the effect due to the mace is insignificant, and if it exceeds 0.2 parts by weight, the characteristic flavor of the mace is too strong, which may make the intake rather repulsive.

Cardermon is a spice made from the seeds of ginger and some plants belonging to the family Elettaria and Amomum. .

In addition, cardamom relieves various spasms of the intestine and calms the intestine by removing gas. It also has an effect of suppressing abdominal pain, and by adding it to the ssam sauce, the taste and aroma can be improved.

At this time, when the amount of cardermon is less than 0.4 parts by weight, the effect due to cardermon is insignificant, and when it exceeds 0.7 parts by weight, the unique flavor of cardermon becomes too strong, which may make it rather repulsive to ingest.

Alcohol is to prevent deterioration of the sauce and catch bad odors, and may contain 1 to 3 parts by weight, and 2 parts by weight is most preferable.

At this time, when the amount of alcohol is less than 1 part by weight, the effect of adding the alcohol is insignificant, and when it exceeds 3 parts by weight, the flavor and taste of the sauce may change due to the alcohol contained in the alcohol, which is not preferable.

In addition, the ssam sauce may further include fruit juice.

Fruit juice is made from at least one of paw paw fruit, papaya, and hami family, and it can improve palatability by increasing the subtle sweetness and umami of Sssam sauce.

At this time, the fruit juice may contain 0.8 to 1.5 parts by weight of paw paw fruit, 0.2 to 0.5 parts by weight of papaya, and 0.3 to 0.6 parts by weight of hami, and most preferably 1.2 parts by weight of paw paw fruit, 0.3 parts by weight of papaya and 0.4 parts by weight of hami.

First, the paw paw fruit tastes like a combination of mango, banana, and papaya, and contains not only fortified nutrients such as vitamin A, vitamin B, vitamin C, calcium, magnesium, copper, manganese, phosphorus, etc., but also acetogenin and 50 other powerful anticancer ingredients. said to be doing

When the amount of paw paw fruit is less than 0.8 parts by weight, the effect of adding paw paw fruit is insignificant, and when it exceeds 1.5 parts by weight, the sweetness is too strong, and the taste of the sauce may be lowered.

Papaya is a nutritious fruit with a sweet taste, and contains a large amount of soluble fiber, which helps bowel movements and improves constipation. In addition, papaya is rich in antioxidants to prevent anti-aging and various diseases, and it is said that it activates the metabolism of the body with abundant B vitamins and strengthens skin immunity and nervous system.

When the amount of papaya is less than 0.2 parts by weight, the effect of adding papaya is insignificant, and when it exceeds 0.5 parts by weight, the sweetness is too strong, and the taste of the sauce may decrease.

Hami-gwa is one of the melon varieties and contains 4.6%~15.8% of the dry matter of sugar, 2.6%~6.7% of fiber, and it is said that it has various nutrients such as malic acid, pectin, and vitamins.

At this time, when the amount of hami-gwa is less than 0.3 parts by weight, the effect of adding the ham-gwa is insignificant, and when it exceeds 0.6 parts by weight, the sweetness is too strong, and the taste of the sauce may be lowered.

Hereinafter, the manufacturing method of the ssam sauce described above will be described in detail.

1 is a flowchart schematically showing a method of manufacturing a ssam sauce according to an embodiment of the present invention.

Referring to Figure 1, the manufacturing method of the ssam sauce according to an embodiment of the present invention includes a preparation step (S1), a mixing step (S2), a heating step (S3), a filling step (S4) and a cooling step (S5) can do.

First, the preparation step (S1) is a step of preparing raw materials, soybean paste, red pepper paste, sesame oil, starch syrup, garlic, sesame seeds, garlic, sugar, spices and alcohol may be prepared as raw materials.

Here, soybean paste may be conventional soybean paste, and sesame salt may be used, but the present invention is not limited thereto.

In addition, as the spice, one or more of coriander and tsuran may be prepared.

The mixing step (S2) is a step of mixing the raw materials prepared in the step S1, and a mixture may be prepared by mixing the prepared raw materials.

Specifically, step S2 may include 25 to 55 parts by weight of soybean paste, 8 to 27 parts by weight of red pepper paste, 5 to 15 parts by weight of starch syrup, 1 to 15 parts by weight of sesame oil, and 3 to 15 parts by weight of sesame oil, and more specifically, 50.8 parts by weight of soybean paste. A mixture can be prepared by mixing parts by weight, 25.4 parts by weight of red pepper paste, 12.7 parts by weight of starch syrup, 3.2 parts by weight of sesame seeds, 7.9 parts by weight of sesame oil, 10.1 parts by weight of garlic, 5.7 parts by weight of sugar, 1 part by weight of tsuran and 2 parts by weight of alcohol. .

In this case, the spice may prepare a mixture further comprising one or more of burnet, mace, and cardermon.

In addition, it is possible to prepare a mixture further comprising a fruit juice prepared from at least one of paw paw fruit, mango, papaya and hami family.

In the heating step (S3), the mixture mixed in step S2 may be mixed while heating.

This step S3 may include a first heating step and a second heating step.

In the first heating step, the mixture mixed in step S2 may be stirred and heated at 90 to 100° C. for 5 to 15 minutes.

At this time, if the heating temperature and time is less than 90℃ and 5 minutes, the ingredients do not mix well, so the taste between the ingredients does not go well together and the sauce can have a deep flavor. Otherwise, too much water evaporation may occur, and deformation or destruction of nutrients may occur.

The second heating step may be heated at 50 to 60° C. for 5 to 15 minutes while stirring after the first heating step.

At this time, if the heating temperature and time is less than 50 ℃ and 5 minutes, the overall taste may be deteriorated due to poor mixing of the ingredients. can go

In the filling step (S4), the heated mixture after step S3 may be filled in packaging such as packaging containers and packaging packs.

The cooling step (S5) is a step of cooling the mixture filled in step S4. After cooling at room temperature for 30 to 90 minutes, the final sauce can be obtained by cooling in a refrigerator (4 to 5° C.).

In addition, the method for producing ssam sauce according to an embodiment of the present invention may further include an alcohol addition step of adding alcohol to the mixture after the heating step (S3).

As described above, by adding alcohol after step S3, there is an advantage in that it is possible to prevent the alcohol from evaporating immediately due to heat.

As described above, the Sssam sauce and its manufacturing method according to an embodiment of the present invention are prepared using spices to make Sssam sauce that can be used for Korean beef for roasting according to the fact that Korean beef is mainly exported to Hong Kong, thereby satisfying the taste of Hong Kong people. In line with this, it is possible to manufacture processed Korean beef food with excellent consumer preference.

Hereinafter, the Ssam sauce of the present invention and its manufacturing method will be described in detail through Examples, Comparative Examples, and Experimental Examples.

Hereinafter, experimental examples carried out are presented to aid understanding, and are merely illustrative of the present invention, and the scope of the present invention is not limited to the following experimental examples.

[Experimental Example 1] Ssam sauce base setting

In order to set the base of the Ssam sauce, bases 1 to 6 of the Ssam sauce were prepared by mixing each material as shown in Table 1 below, and the preference was evaluated accordingly.

The results are shown in Table 2 below.

As a result of comparing bases 1 to 6, it was confirmed that base 4 had the most excellent preference.

Therefore, the basic composition of the source was set with the material of base 4.

[Example]

[Example 1]

40.5 parts by weight of soybean paste, 24.4 parts by weight of red pepper paste, 10.5 parts by weight of starch syrup, 1.8 parts by weight of sesame seeds, 10.1 parts by weight of garlic, 4 parts by weight of sesame oil, 5.7 parts by weight of sugar, 1 part by weight of Tsuran and 2 parts by weight of alcohol. did

[Example 2]

40.5 parts by weight of soybean paste, 24.4 parts by weight of red pepper paste, 10.5 parts by weight of starch syrup, 1.8 parts by weight of sesame, 10.1 parts by weight of garlic, 4 parts by weight of sesame oil, 5.7 parts by weight of sugar, 1 part by weight of coriander and 2 parts by weight of alcohol. did

[Example 3]

40.4 parts by weight of soybean paste, 24.3 parts by weight of red pepper paste, 10.5 parts by weight of starch syrup, 1.5 parts by weight of sesame seeds, 10.1 parts by weight of garlic, 4 parts by weight of sesame oil, 5.7 parts by weight of sugar, 0.8 parts by weight of tsuran, 0.2 parts by weight of burnet, 0.1 parts by weight of mace, Ssam sauce containing 0.4 parts by weight of cardamom and 2 parts by weight of alcohol was prepared.

[Example 4]

40.5 parts by weight of soybean paste, 24.2 parts by weight of red pepper paste, 10 parts by weight of starch syrup, 1.5 parts by weight of sesame seeds, 10.1 parts by weight of garlic, 4 parts by weight of sesame oil, 5 parts by weight of sugar, 0.8 parts by weight of tsuran, 2 parts by weight of alcohol, 1.2 parts by weight of paw paw fruit , papaya 0.3 parts by weight and hamgiwa 0.4 parts by weight of the ssam sauce was prepared.

[Comparative Example 1]

A ssam sauce containing 41 parts by weight of soybean paste, 24.6 parts by weight of red pepper paste, 10.6 parts by weight of starch syrup, 1.8 parts by weight of sesame, 10.2 parts by weight of garlic, 4.1 parts by weight of sesame oil, 5.7 parts by weight of sugar and 2.0 parts by weight of alcohol was prepared.

[Comparative Example 2]

It was prepared in the same manner as in Example 1 except that it was octagonal instead of tsuran.

[Comparative Example 3]

It was prepared in the same manner as in Example 1 except that Tsuran was 3 parts by weight.

[Comparative Example 4]

It was prepared in the same manner as in Example 2, except that the coriander was 3 parts by weight.

[Experimental Example 2] Sensory evaluation

Examples 1 to 4 and Comparative Examples 1 to 4 were subjected to sensory evaluation.

Quantitative descriptive analysis (QDA) was conducted by selecting 30 local Hong Kong residents of various age groups (20-50 years old) and dividing them by taste, aroma, odor removal, and preference. The sensory test was performed using a 5-point measurement method (1: very bad, 2: bad, 3: average, 4: good, 5: very good). The results are shown in Table 3 below.

At this time, it was measured by eating only the sauce, and then it was evaluated by ingesting it twice as eating as a wrap.

After evaluation by ingesting one, be sure to rinse the mouth with water and then ingesting the other for evaluation.

As can be seen from Table 3, it was confirmed that Examples 1 to 4 were superior to Comparative Examples 1 to 4 in all items.

Although embodiments of the present invention have been described above with reference to the accompanying drawings, those of ordinary skill in the art to which the present invention pertains can practice the present invention in other specific forms without changing the technical spirit or essential features of the present invention. you will be able to understand Accordingly, the embodiments described above are illustrative in all respects and not restrictive.

Claims (8)

Contains soybean paste, red pepper paste, starch syrup, sesame and sesame oil,
further comprising at least one of garlic, sugar, spices and spirits;
The spices are
Ssam sauce containing at least one of cilantro and tsuran.
According to claim 1,
The ssam sauce,
Ssam sauce comprising 25 to 55 parts by weight of the soybean paste, 8 to 27 parts by weight of red pepper paste, 5 to 15 parts by weight of starch syrup, 1 to 15 parts by weight of sesame seeds, and 3 to 15 parts by weight of sesame oil.
The method of claim 1,
The spices are
Ssam sauce further containing one or more of burnet, mace, and cardermon.
According to claim 1,
Ssam sauce further comprising fruit juice prepared from at least one of paw paw fruit, mango, papaya, and hami family.
In the method for producing ssam sauce,
A preparation step of preparing raw materials including soybean paste, red pepper paste, starch syrup, sesame and sesame oil;
A mixing step of mixing the prepared raw materials;
a heating step of sterilizing while heating the mixture in which the raw materials are mixed;
A filling step of filling the mixture into a wrapping paper, and
A method of producing a ssam sauce comprising a cooling step of cooling the mixture filled in the wrapping paper.
6. The method of claim 5,
After the heating step,
A method of producing a ssam sauce further comprising an alcohol addition step of adding alcohol to the mixture.
6. The method of claim 5,
The mixing step is
25 to 55 parts by weight of the soybean paste, 8 to 27 parts by weight of red pepper paste, 5 to 15 parts by weight of starch syrup, 1 to 15 parts by weight of sesame seeds, and 3 to 15 parts by weight of sesame oil.
6. The method of claim 5,
The heating step is
A first heating step of heating the mixture in which the raw materials are mixed at 90 to 100° C. for 5 to 15 minutes while stirring; and
A method of producing a ssam sauce comprising a second heating step of heating at 50 to 60° C. for 5 to 15 minutes while stirring after the first heating step.

Images