The present invention relates to a manufacturing method for natto with high contents of nattokinase using chick peas. An objective of the present invention is to improve the ingestion effect of natto by manufacturing natto with remarkably high contents of nattokinase using chick peas. The nutrition of the natto of the present invention is enhanced by adding yam powder. The manufacturing method of the present invention includes a grinding step (S1), an aging step (S2), a sterilizing step (S3), a fermenting step (S4), a drying and dehydrating step (S5), and a packaged product manufacturing step (S6).본 발명은 병아리콩을 이용한 낫토키나아제 함량이 높은 낫토제조방법에 관한 것이다. 병아리콩을 이용하여 낫토키나아제 함량이 월등히 높은 낫토를 제조하여 낫토 섭취효과를 높이고자 한 것으로서, 그 외에도 낫토 외에 참마가루를 넣어 영양을 보강하였으며, 분쇄과정 (S1), 숙성과정 (S2), 멸균과정 (S3), 발효과정 (S4), 건조탈수과정 (S5) 및 포장제품화과정 (S6) 으로 구성된다.
