The present invention relates to a method of manufacturing red pepper paste using purslane juice, lettuce, and persimmon leaves, comprising the following steps: (1) washing glutinous rice, mixing purslane juice with water in a ratio of 20% to 80%, soaking the washed glutinous rice in the mixed water for 10-14 hours, and grinding the rice to obtain glutinous rice powder； (2) steaming the glutinous rice powder at a temperature of 110 to 130°；C for 40 to 60 minutes； (3) mixing purslane juice with soil water in a ratio of 20% to 80%, adding malt to the mixture and filtering the mixture more than three times to obtain malt juice； (4) mixing the glutinous rice powder obtained from the step (2) with the malt juice obtained from the step (3) and saccharifying the mixture at a temperature of 23 to 27°；C for three to five hours to obtain red pepper paste syrup； (5) adding red pepper powder, table salt, soy sauce, and bean paste powder to the red pepper paste syrup； and (6) fermenting the red pepper paste syrup mixture obtained from the step (5) at a temperature of 23 to 27°；C for five to seven months. The present invention provides the red pepper paste using purslane juice, lettuce, and persimmon leaves which ferments the purslane juice, lettuce, and persimmon leaves completely with active ingredients of red pepper paste and thus allows the intake of active ingredients of the purslane juice.본 발명은 쇠비름 즙액을 이용한 고추장 제조방법에 관한 것으로서,(1) 찹쌀을 수세한 후 쇠비름 즙액(汁液) 20%와 물 80%로 배합한 배합수에 10시간 ~ 14시간 동안 수침시키시고 분쇄하여 찹쌀가루를 수득하는 단계；(2) 찹쌀가루를 110℃ ~ 130℃ 하에서 40분 ~ 1시간 동안 증자하는 단계；(3) 쇠비름 즙액 20%와 지장수 80%로 배합한 배합수에 엿기름을 넣어 3회 이상 걸러 엿기름 즙액을 수득하는 단계；(4) (2)와 (3) 단계에서 수득한 찹쌀가루와 엿기름 즙액을 혼합하여 23℃ ~ 27℃에서 3시간 ~ 5시간 동안 당화시켜 고추장 조청을 수득하는 단계；(5) 고추장 조청에 고춧가루, 식염, 간장, 메줏가루를 혼합하는 단계；(6) (5)단계에서 수득된 고추장 조청 혼합물을 23℃ ~ 27℃에서 5개월 내지 7개월 동안 발효 숙성하는 단계； 를 포함하여 쇠비름 즙액을 이용한 고추장 제조방법을 제공한다.
