PURPOSE: A manufacturing method of functional sauce is provided to manufacture the functional sauce having various effects including the body fat decomposition by mixing and fermenting a Korean sweet rice drink fermentation product and sugar-preserved onion. CONSTITUTION: A manufacturing method of functional sauce comprises: a step of manufacturing sugar-preserved onion by mixing onion and sugar； a step of cooking rice by steaming rice, black rice, functional rice, or unpolished rice； a step of manufacturing Korean sweet rice drink by mixing the cooked rice, malt powder, and water, and saccharifying the mixture at 60-70 deg. C for 5-7 hours； a step of obtaining a Korean sweet rice drink fermentation product by adding malt and yeast to the Korean sweet rice drink, and storing at 16-18 deg. C for 3-7 days； and a step of producing fermented sauce by mixing the Korean sweet rice drink fermentation product and the sugar-preserved onion, and aging the mixture for 30-90 days. In the step of manufacturing the sugar-preserved onion, the onion and sugar are mixed in a weight ratio of 1:1-1:0.8. In the step of manufacturing the Korean sweet rice drink, the rice and malt powder are mixed in a weight ratio of 1:0.3-1:0.4. In the step of producing the fermented sauce, the Korean sweet rice drink fermentation product and sugar-preserved onion are mixed in a weight ratio of 2:1-2.5:1. [Reference numerals] (AA) Step of manufacturing sugar-preserved onion； (BB) Step of manufacturing Korean sweet rice drink； (CC) Step of obtaining a Korean sweet rice drink fermentation product； (DD) Step of producing fermented sauce by mixing the Korean sweet rice drink fermentation product and the sugar-preserved onion본 발명은 기능성 소스의 제조방법에 관한 것으로, 식혜 발효물과 양파당절임을 배합하여 발효시켜 체지방 분해 등 다양한 효과를 발휘하고 반찬류 전반에 걸쳐 유용하게 사용할 수 있는 기능성 소스를 제조하는 방법을 개시한다.
