PURPOSE: Red ginseng sauce, and a producing method thereof are provided to offer various health improvement effects of red ginseng and conventional functions as sauce to users. CONSTITUTION: A producing method of red ginseng sauce comprises the following steps: washing 2-4kg of fresh ginseng grown for 4-5 years, and drying the washed ginseng in the shade(S11,S12)； storing the dried ginseng at the warm temperature for 11-13 hours in a rice warming cooker, and drying the ginseng in a cool place for 1-3 days(S13,S14)； repeating the storing and drying processes, and drying the ginseng for a week(S15)； mixing the obtained dried red ginseng with 200g of jujube and 11-13kg of water for extracting a saponin extract(S16)； adding auxiliary materials into the saponin extract, and boiling the mixture at 200-300 deg C(S17)； and heating the mixture at 130-150 deg C for 3 hours, and adding additional ingredients before boiling down for 2-4 hours(S18). The auxiliary materials are ketchup, allspice, chili powder, pepper, black pepper powder, sugar, oregano, and mustard. The additional ingredients are apple, pear, pineapple, and garlic.본 발명은, 홍삼 소스 제조 방법 및 그 제조 방법에 의해 제조된 홍삼 소스에 관한 것으로서, 보다 상세하게는, 치킨 등을 비롯하여 각종 음식에 소스로 뿌려 이용할 수 있기 때문에 소스로서의 제 기능을 부여하면서도 홍삼으로 인한 다양한 건강 증진의 효과를 제공할 수 있는 홍삼 소스 제조 방법 및 그 제조 방법에 의해 제조된 홍삼 소스에 관한 것이다.
