PURPOSE: A manufacturing method of fast fermented soy beans is provided to improve flavor by using pure Bacillus subtilis as an enzyme source and adding medicinal plants and fermented black garlic to remove unpleasant flavor of the fast fermented soy beans. CONSTITUTION: 1.7-3.7 parts by weight of additives are added to 100 parts by weight of water to manufacture first base water. The first base water is heated at medium heat to manufacture 52-62 parts by weight of second base water which is remained after evaporation from 100 parts by weight of first base water. Washed beans are mixed with the second base water at a weight ratio of 1:2, and dipped in water for 16-18 hours. The beans are steamed in the second base water for 5-6 hours. The steamed beans are cooled to 40-50 deg. C. A first composition in which 0.5 parts by weight of Bacillus subtilis are mixed with 100 parts by weight of the steamed beans is manufactured and fermented. Washed garlic is fermented at 65-75 deg. C for 10 days to manufacture black garlic. 1-3 parts by weight of black garlic are added to 100 parts by weight of the first composition to manufacture a second composition. Bay salt and red pepper powder are added to the second composition to manufacture a third composition.본 발명의 청국장 제조방법은 물 100 중량부에 첨가물 1.7~3.7 중량부를 첨가한 제1밑물을 제조하는 단계와, 상기 제1밑물을 중불로 가열시켜 제1밑물 100중량부에서 증발 후 남은 52~62중량부의 제2밑물을 제조하는 단계와, 세척한 콩을 제2밑물에 1:2 중량 비율로 혼합시켜 16~18시간 동안 수침 시키는 단계와, 콩을 5~6시간 동안 제2밑물에 증자시키는 단계와, 증자시킨 콩을 40~50℃로 식힌 후 증자된 콩 100 중량부에 0.5중량부의 고초균을 혼합한 제1조성물을 제조하는 단계와, 상기 제1조성물을 발효시키는 단계와, 세척한 마늘을 65~75℃ 온도에서 10일간 발효시켜 흑마늘을 제조하되, 제1조성물 100중량부에 흑마늘을 1~3중량부로 첨가하여 제2조성물을 제조하는 단계와, 상기 제2조성물에 천일염과 고추가루를 첨가하여 제3조성물을 제조하여 이루어진다.
