PURPOSE: A manufacturing method of cooking sauce is provided to manufacture the sauce in which contains increased contents of amino acid for removing the odor so that the sauce is able to effectively remove the smell of fish and meat.CONSTITUTION: Protein is eluted by treating more than one kind of microalgae selected from green algae, brown algae, red algae, blue-green algae, diatoms, dinoflagellate, and haptophytes with ultrasonic waves. Protein hydrolysate is manufactured by treating the eluted protein with proteinase. 100 parts by weight of water, 5 to 30 part by weight of protein hydrolysate of the microalgae, 0.1 to 10 parts by weight of coffee bean extract, 0.1 to 10 parts by weight of peach extract, 0.1 to 10 parts by weight of xanthan gum, 0.1 to 10 parts by weight of lemon juice, 0.1 to 10 parts by weight of refined rice wine, and 0.1 to 10 parts by weight of alkaline salt are mixed to obtain the sauce with a pH 8 to 9.5. The ultrasonic wave treatment is conducted in an ultrasonic generator at 90 to 100 kHz frequency and 26 to 28 deg. C temperature for 4 to 5 hours. The proteinase is alcalase. The protein hydrolysate is produced by hydrolyzing the protein with a proteinase of 2 to 3% of concentration at pH 6 to 7 for 50 to 60 minutes.COPYRIGHT KIPO 2013본 발명은 요리용 소스 및 이의 제조방법에 관한 것으로, 물 100 중량부, 미세조류의 단백질 가수분해물 5 내지 30 중량부, 생커피 원두 추출물 0.1 내지 10 중량부, 복숭아 추출물 0.1 내지 10 중량부, 키산탄검 0.1 내지 10 중량부, 레몬즙 0.1 내지 10 중량부, 청주 0.1 내지 10 중량부, 알칼리성 염류 0.1 내지 10 중량부를 포함하는 요리용 소스를 제공한다.
