The present invention relates to a method for producing a herb candy having improved health functionalities, wherein high purity isomalto oligosaccharide syrup is produced using organic rice in order to be used as a main ingredient, and herb components are added therein. The method of the present invention comprises the steps of: adding water, calcium chloride (CaCl_2), and a starch liquefying enzyme in organic whole rice or pulverized rice and gelatinizing and liquefying the mixture adding a saccharifying enzyme in the liquefied rice slurry in order to be saccharized into a high concentration maltose liquid producing an isomalto oligosaccharide transition sugar liquid by adding transglucosidase in the high concentration maltose liquid adding alpha-amylase in the isomalto oligosaccharide transition sugar liquid and decomposing residual sugar which is a byproduct into glucose and maltose mixing and fermenting the isomalto oligosaccharide transition sugar liquid in which the alpha-amylase is added through lactic acid bacteria and yeast producing high concentration isomalto oligosaccharide syrup by filtering, decompressing, and concentrating the mixed and fermented isomalto oligosaccharide transition sugar liquid and mixing and molding the high concentration isomalto oligosaccharide syrup with herb components. In the methodfor producing a herb candy using organic rice isomalto oligosaccharide syrup as a main ingredient according to the present invention, high purity isomalto oligosaccharide syrup is used as a main ingredient, and functional herb components are added as a side ingredient, so that the flavors and tastes of isomalto oligosaccharide are applied to the candy. Activation and proliferation of bifidobacterium, intestinal regulating effects, anti-caries effects, anti-aging effects, weight-loss effects, and herb health functionalities also can be applied to the candy.본 발명은 유기농 쌀을 이용하여 고순도의 이소말토 올리고당 시럽을 제조한 다음, 제조된 이소말토 올리고당 시럽을 주재료로 하고 여기에 허브성분을 첨가하여 건강기능성을 향상시
