The present invention relates to a manufacturing method of a black garlic source by mixing 3.8 parts by weight of white sugar, 0.01 parts by weight of a ginger powder, 0.09 parts by weight of a seasoning source, 0.12 parts by weight of starch, 44 parts by weight of fructo-oligosaccharide, 7.1 parts by weight of soy sauce, 4.7 parts by weight of fructose, 2.8 parts by weight of a malt digested taffy, 6.5 parts by weight of a black garlic extract, 4 parts by weight of an onion extract, 0.2 parts by weight of a Glycyrrhiza uralensis Fischer extract, 6.7 parts by weight of purified water with 20 parts by weight of raw garlic for a method to manufacture the source used in fried chicken, steak, salad, fried food and pork cutlet.본 발명은 치킨 소스, 스테이크 소스, 야채드레싱 소스, 튀김류 소스 및 돈가스 소스로 사용되는 소스의 제조방법에 있어서 백설탕 3.8 중량부, 생강분말 0.01 중량부, 조미료 0.09 중량부, 전분 0.12 중량부, 프락토올리고당 44 중량부, 간장 7.1 중량부, 과당 4.7 중량부, 맥아엿 2.8 중량부, 흑마늘농축액 6.5 중량부, 양파엑기스 4 중량부, 감초엑기스 0.2 중량부, 정제수 6.7 중량부 및 생마늘 20 중량부를 혼합하여 제조된 흑마늘 소스의 제조방법에 관한 것이다.
