PURPOSE: A manufacturing method of soybean paste and soy sauce is provided to manufacture the soybean paste and soy sauce with improved quality, consumer preference, and increased storage nature by using the extract of Acantophanax and pine needles, and ginseng powder. CONSTITUTION: A manufacturing method of soy sauce comprises a step of mixing 400-600 parts by weight of Acantophanax and 100-150 parts by weight of pine needles, aging the mixture at 22-30deg.C for 2-4 days, and adding 1,000-1,800 parts by weight of water and extracting； a step of boiling after adding 800-1,200 parts by weight of soybean to the extract from the previous step； a step of crushing the boiled soybean before adding powder which is manufactured by drying 40-60 parts by weight of ginseng, pulverizing and molding soybean blocks to be fermented for fermenting the soybean blocks at 22-30deg.C in a clay room for 4-10 days, and drying the soybean blocks to have 10-20% of moisture content compared to the soybean block weight； a step of inputting mixed liquid which is manufactured by adding 20-26% of bamboo salt compared to the weight of the extract from the mixing step and dried soybean blocks to the extract at the weight ratio of 1-3:0.5-1.5 in a ceramic jar, and fermenting for 140-220 days； and a step of putting the separated soy sauce from the fermented soybean blocks, and fermenting for 2-4 years. The ginseng is wild ginseng, mountain-cultivated ginseng, or wood cultivated ginseng.본 발명은 오가피, 솔잎, 인삼분말을 이용하여 제조하는 것을 특징으로 하는 간장 및 된장의 제조방법 및 상기 방법으로 제조된 간장 및 된장에 관한 것으로, 본 발명의 방법으로 제조된 간장 및 된장은 기능성 및 기호도가 증진될 뿐만 아니라 된장 및 간장 고유의 맛과 색이 장기간 유지될 수 있다.
