The present invention relates to a method for preparing preference- and storability-improved mixed seasoning sauce and mixed seasoning sauce prepared by the method including: (S1) a step of mixing 0.5 tablespoons of chopped garlic, 0.5 tablespoons of chopped green onion, 1 tabelspoon of roasted sesame, and 0.5 tablespoons of sesame oil, mixing 3 tablespoons of soy sauce, 3 tablespoons of sesame oil, 1 tabelspoon of chopped garlic, 0.5 cups of water, 0.5 tablespoons of green onion, 0.5 tablespoons of salt-mixed ground sesame, and 0.5 tablespoons of perilla oil, or mixing 1 tabelspoon of soybean paste, 0.5 tablespoons of chopped garlic, 1 tabelspoon of perilla oil, 0.5 tablespoons of ground sesame, and 0.5 tablespoons of plum syrup with 1 tabelspoon of soybean paste (S2) a step of rapidly cooling the mixed seasoning sauce resulting from the mixing in step (S1) at 55 degrees Celsius below zero to 65 degrees Celsius below zero and (S3) a step of individually packaging the mixed seasoning sauce after the rapid cooling in step (S2). In a case where the mixed seasoning sauce prepared by the method according to the present invention is used in cooking, meat and vegetable textures can be improved, palatability is enhanced with sweet and salty tastes maintained, preference improvement follows with sugar content and salinity decreased, and healthful effects are achieved. In addition, the present invention leads to storability improvement, and it can give fresh tastes and flavors to food when used in it after long-term storage and thawing. As a result, the mixed seasoning sauce according to the present invention is expected to be highly useful for cooking.COPYRIGHT KIPO 2017본 발명은 기호도 및 저장성이 향상된 양념 소스의 제조방법 및 이에 따라 제조된 양념 소스에 관한 것으로, (S1) 집된장 1 큰술에 대하여 다진마늘 1/2 큰술, 다진파 1/2 큰술, 볶음참깨 1 큰술 및 참기름 1/2 큰술을 혼합하거나, 또는 간장 3 큰술, 참기름 3 큰술, 다진마늘 1 큰술, 물 1/2 컵, 파 1/2 큰술, 깨소금 1/2 큰술 및 들기름 1/2 큰술을 혼합하거나, 또는 집된장 1 큰술, 다진마늘 1/2 큰술, 들기름 1 큰술, 간 참깨 1/2 큰술 및 매실청 1/2 큰술을 혼합하는 단계 (S2) 상기 단계 (S1)에서 혼합
