PURPOSE: A producing method of herbal red pepper paste having savory and sweet taste is provided to prevent the color change of the red pepper paste into black. CONSTITUTION: A producing method of herbal red pepper paste comprises the following steps: extracting 2kg of dried jujube in 80L of water for 6 hours at 100 deg. C； inserting the jujube extract and 8kg of soybean into a caldron, and heating the mixture at 100 deg. C for 2 hours before settling at 50 deg. C for 4 hours； molding the cooked soybeans into blocks, and drying for 3-4 days； firstly fermenting the dried soybean blocks for 40 days, and secondly fermenting the soybean blocks in a yellow soil room at 35 deg. C for 10-15 days； thirdly fermenting the soybean blocks for 10 days, and crushing； preparing rice punch, and boiling the rice punch with an arrowroot sprout extract, a dandelion extract, and a mulberry extract to obtain herbal grain syrup； soaking barley rice in bedrock groundwater, and drying and crushing； heating and aging the barley rice powder to obtain barley rice cake； and inserting the soybean block powder, the herbal grain syrup, the aged barley rice, salt, and red pepper powder in a container, and aging for 3 months.본 발명은 건대추 추출물에 메주콩을 가열하여 메주를 제조하고, 분쇄기로 분쇄하여 메주가루를 제조한 다음,찹쌀과 찔레꽃으로 고두밥을 지은 다음, 엿기름추출물에 상기 고두밥을 숙성시켜 식혜밥을 지은 다음, 식혜밥을 여과하여, 분리된 여액에 칡순엑기스, 민들레엑기스 오디엑기스를 가마솥에 투입하여 함께 50℃에서 4시간 가열하여 약초조청 60ℓ을 제조한 후, 보리쌀로 제조된 보리떡8kg과, 메주가루 3kg, 약초조청 60ℓ, 소금6kg, 고춧가루 7kg을 넣고 혼합하여 용기에 담아 3개월 숙성시켜 제조된 약초고추장의 제조방법에 관한 것이다.
