PURPOSE: Seasoned and fermented soybean paste with reduced content of sodium, and a producing method thereof are provided to offer vitamin A and vitamin C to regular fermented soybean paste. CONSTITUTION: A producing method of seasoned and fermented soybean paste with reduced content of sodium comprises the following steps: soaking washed soybeans in water for 6-10 hours, and heating the soybeans for 3-4 hours； molding soybean blocks using the heated soybeans, and drying the soybean blocks for 25-35 days； washing the dried soybean blocks； mixing the washed soybean blocks with salt, and fermenting the mixture for 80-100 days to obtain fermented soybean paste； mixing the fermented soybean paste with a tangerine extract, fruit sauce, sea urchin roe, beef, bean curd, anchovy powder, sea tangle powder, Lentinus edodes powder, shrimp, garlic, ginger, anchovy stock, and red pepper powder to obtain a fermented soybean paste mixture； and stirring and heating the fermented soybean paste mixture, and storing in a sterilized glass container. [Reference numerals] (S11) Mixing fermented soybean paste, tangerine extract, fruit sauce, sea urchin roe, beef, bean curd, anchovy powder, sea tangle powder, Lentinus edodes powder, shrimp, garlic, ginger, anchovy stock, and red pepper powder to obtain a fermented soybean paste mixture； (S21) Stirring and heating a fermented soybean paste mixture to obtain seasoned fermented soybean paste； (S31) Inserting seasoned fermented soybean paste in a glass jar sterilized with 80-100 deg. C water본 발명은 양념 된장 및 그의 제조방법에 관한 것으로, 기존의 된장에, 종래 된장에 부족했던 비타민 A 및 비타민 C 등의 영양분을 포함시키고, 기존 된장의 단조로운 맛과 향을 증진시켜 상품가치를 향상시키기 위한 것이다. 이러한 본 발명은 된장, 감귤원액, 과일소스, 성게알, 소고기, 두부, 멸치분말, 다시마분말, 표고버섯분말, 새우, 마늘, 생강, 멸치 육수 및 고춧가루를 포함하는 양념 된장 및 그의 제조방법을 제공한다.
