The present invention relates to a method for producing multifunctional Chaga mushroom sauce and a product produced by the same. More specifically, the method includes the steps of: (a) preparing Chaga mushrooms by grinding the Chaga mushrooms into the size of 100-300 &mum (b) preparing sugar cane sap (c) boiling the sugar cane sap of the step (b) at 90-100°C for 30 minutes to one hour and then cooling the sugar cane sap at 30-50°C (d) mixing 1 kg of the ground Chaga mushrooms of the step (a) with 1 kg of the sugar cane sap and fermenting a mixture of the Chaga mushrooms and the sugar cane sap at 25-35°C for two or three days (e) mixing 200 g of the mixture of the step (d) with respect to 10 kg of drinking water at 50-70°C, agitating the mixture and the drinking water for 10 hours with an agitator at 60-120 rpm, and extracting the mixture (f) preparing the Chaga mushroom extract by filtrating an extract of the step (e) (g) preparing a mixture of hot pepper paste, soybean paste, nut powder, Chunjang (thick black soybean paste), caramel, starch syrup, onions, garlic, green onions, salted sand lances, pepper, and pepper oil with a weight ratio of 19 : 15 : 7 : 8 : 5 : 8 : 9 : 17 : 3 : 8 : 0.3 : 0.7 (h) adding 2 kg of drinking water with respect to 1 kg of the mixture of the step (g), boiling the mixture of the step (g) at 90-100°C for one to two hours, and then cooling the mixture of the step (g) at 5-10°C and (i) and mixing 200 g of the extract of the step (f) with respect to one kg of the mixture of the step (h), ripening the extract of the step (f) and the mixture of the step (h) at 2-7°C for three to six hours, and then producing seasoning sauce as a product.COPYRIGHT KIPO 2015본 발명은 다기능의 차가버섯소스의 제조방법 및 이에 의하여 생산되는 생산품에 관한 것이다. 상세하게는 다기능의 차가버섯소스의 제조방법 및 이에 의하여 생산되는 생산품은 (a) 차가버섯을 100 ~ 300㎛의 크기로 분쇄하여 준비하는 단계 (b) 사탕수수 수액을 준비하는 단계 (c) 상기(b)의 사탕수수 수액을 90~100℃에서 30분 ~ 1시간 동안 끓인 다음 30~50℃의 온도로 냉각하여 준비하는 단계 (d) 상기 (a)단계의 분쇄된 차가버섯 1kg : 상기(c)단계의 사탕수수
