Liquid sauce using ultra-fine ground powder and method for manufacturing the same

Soy sauce-based marinade that reduces charring during grilling by using garlic, onion, and red pepper powder pulverized to 20μm or less via jet mill.

This technology involves drying minced garlic, onion, and red pepper, then processing them through coarse, fine, and ultra-fine grinding to reach a particle size of 20μm or less. The resulting powder is sifted, stirred, and mixed with sugar, water, and soy sauce. The three powders are blended in a weight ratio of 1:0.5–2:0.5–2.

Marinades for grilled or stir-fried meats typically contain red pepper, onion, and garlic. Large particles of these ingredients burn easily during cooking, ruining the dish's appearance and creating harmful substances. Benzopyrene, in particular, is a Group 1 carcinogen classified by the IARC. Previous efforts to address this have been limited, focusing mostly on passive measures like low-temperature cooking rather than reducing the charring of the sauce itself.

This technology uses a multi-stage process: drying ingredients to under 10% moisture, coarse grinding to over 100μm, fine grinding to 20–100μm using a high-speed centrifugal mill, and ultra-fine grinding to 20μm or less via jet mill. Smaller particles ensure even heat distribution, significantly reducing charring compared to sauces with standard powders. Applicable to BBQ marinades, HMR stir-fry sauces, and franchise standards, it prevents blackening, preserves the dish's color, and lowers concerns regarding carcinogens from burnt sauce.

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Key Features:

• Step of drying minced garlic, onion, and red pepper, followed by coarse and fine grinding, and ultra-fine grinding to a particle size of 20μm or less
• Step of sifting and stirring the ultra-fine powder, then mixing it with sugar, water, and soy sauce to produce a liquid sauce
• Ultra-fine grinding step performed using a jet mill after fine grinding to between 20μm and 100μm using a high-speed centrifugal mill
• Liquid sauce containing garlic, onion, and red pepper powder ultra-fine ground to 20μm or less in a weight ratio of 1:0.5–2:0.5–2

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This invention was developed with support from the Ministry of SMEs and Startups for the development of high-value seafood sauces using microbiome analysis-based customized natural antimicrobial materials and ultra-fine flavor materials.

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