The present invention relates to a fast-fermented bean paste turmeric curry composition and a manufacturing method thereof. In particular, one or more selected among Aspergillus orizae, Bacillus subtills, yeast, and Lactobacillus as a microbial fermentation agent are added to a turmeric powder solution and the mixture is fermented and cultivated to improve bitter taste of turmeric. Moreover, when fast-fermented bean paste is added, smell of the fast-fermented bean paste is removed while rotating the fast-fermented bean paste on a perforated plate and blowing air to the same, instead of lowering a salt concentration at 3% or less, to remove or restrict unpleasant smell. According to the present invention, the fast-fermented bean paste turmeric curry composition comprises: 1 to 3 parts by weight of fast-fermented bean paste powder 7 to 9 parts by weight of turmeric curry powder 1 to 2 parts by weight of turmeric powder 45 to 55 parts by weight of wheat flour 1 to 3 parts by weight of dextrin 9 to 11 parts by weight of white sugar 8 to 10 parts by weight of salt 8 to 10 parts by weight of palm oil 1 to 3 parts by weight of butter mixture powder 1 to 3 parts by weight of beef powder 1 to 3 parts by weight of cheese powder 0.5 to 1.5 parts by weight of onion powder 0.5 to 1.5 parts by weight of tomato powder 0.05 to 0.15 part by weight of malic acid 2 to 4 parts by weight of seasonings and 0.5 to 1.5 parts by weight of a bitter taste hiding agent. According to the present invention, provided is an effect capable of providing curry with excellent nutrition, flavor, and health functionality.COPYRIGHT KIPO 2018본 발명은 청국장 울금 카레 조성물 및 그 제조방법에 관한 것이다. 보다 상세하게는 울금의 쓴맛을 개선하기 위하여 울금분말 용액에 미생물 발효제(Fermented agent)로서 황국균(Aspergillrusorizae), 고초균(Bacillus subtilus), 효모균(Yeast) 및 유산균(Lactobacillus) 중에서 선택된 어느 하나 이상을 첨가하여 발효 배양하여 쓴맛을 개선시킬 수 있다. 또한 청국장을 첨가할 경우에는 불쾌한 냄새를 없애거나 억제시키기 위해서는 소금농도를 3%이하로 낮추는 대신에, 청국장을 다공판위에서 회전 및 송풍시키면서 청국장 냄새를 제거한다. 본 발명의 청국장 울금 카레 조성물은 청국장분말 1~3중량부, 울금카레분 7~
