According to the present invention, there is provided a method for preparing red bean pulp, comprising the steps of: preparing red beans and soybeans with 800 to 1000 parts by weight of soybean based on 100 parts by weight of red bean； Boiled bean bean boiled for each prepared bean and bean； The step of boiling the bean and the bean in the step of boiling the bean and making the bean omelet with a certain shape； A fermentation step of fermenting the red bean paste formed at the stage of red bean fermentation by using Bacillus subtilis in a rice straw； Drying the red bean paste fermented in the fermentation step； A powder preparation step of pulverizing the red bean paste dried in the drying step； A step of preparing an adzuki bean paste in which flour, salt, red pepper powder, and soy sauce prepared in the above-mentioned powder manufacturing step are kneaded to produce an adzuki bean paste； A bean paste manufacturing step of manufacturing bean paste by aging the bean paste manufactured in the bean paste manufacturing step； And a step of preparing a red bean paste by mixing the bean paste produced in the bean paste manufacturing step with the callus paste made of bamboo shoots. The effect of the present invention is the red bean curd refuse produced by mixing red bean and bean at a certain ratio. As the user takes the red bean curd refuse, the user has an effect such as anti-obesity, antitumor, antioxidant, antibacterial, antidiabetic, anti- And a method for manufacturing a bean curd refuse which can help prevent diarrhea and adult diseases and alleviate sweating.본 발명의 팥장환 제조방법에 따르면, 팥 100 중량부에 대하여 콩 800 내지 1000 중량부로 팥과 콩을 준비하는 준비단계； 준비된 팥과 콩을 각각 삶는 팥콩삶는단계； 상기 팥콩삶는단계에서 삶아진 팥과 콩을 찧어 일정형상으로 팥메주를 빚는 팥메주빚는단계； 상기 팥메주빚는단계에서 빚어진 팥메주를 볏집의 고초균을 이용하여 발효시키는 발효단계； 상기 발효단계에서 발효시킨 팥메주를 건조시키는 건조단계； 상기 건조단계에서 건조된 팥메주를 가루로 만드는 가루제조단계； 상기 가루제조단계에서 제조된 가루와 소금, 고춧가루, 간장을 넣어 반죽하여 팥반죽을 제조하는 팥반죽제조단계； 상기 팥반죽제조단계에서 제조된 팥반죽을 숙성시켜 팥장을 제조하는 팥장제조단계； 및 상기 팥장제조단계에서 제조된 팥장과 찰보리로 만든 찰보리풀을 혼합하여 팥장환을
