The present invention relates to a manufacturing method of soybean paste using germinated soybeans and white Atractylis, in which soybean paste using germinated soybeans and white Atractylis is manufactured by mixing 100 weight% of germinated fermented soybean powder manufactured by pulverizing fermented soybeans manufactured with germinated soybeans, 10-15 weight% of shiitake powder, 5-10 weight% of white Atractylis, 100-120 weight% of a condiment kneading material manufactured by boiling, mashing and mixing radish, onion and glutinous barley, and 100-120 weight% of a salting solution, wherein the salting solution is manufactured by mixing 60-70 weight% of fermented fish liquid of maydis stigmata with 25% of salinity and 40-50 weight% of liquor made from Alisma canaliculatum A.Br. & Bouche to become a salinity of 14.5-15.25%. The manufacturing method of soybean paste using germinated soybeans and white Atractylis comprises a step of manufacturing a mixture and a step of homogeneously mixing 5-10 weight% of fermented mustard to the mixture, firstly aging in the bare ground for 7-10 days, and aging and fermenting at a low temperature of 2-10°C for 3-6 months. According to the present invention, soybean paste is provided to add effects of white Atractylis, Alisma canaliculatum A.Br. & Bouche and maydis stigmata to the characteristic effect of soybean paste, to have an acceptable taste and flavor for men and women of all ages, and to be taken conveniently.COPYRIGHT KIPO 2015본 발명은 백출, 발아콩 된장의 제조방법에 관한 것으로, 발아콩을 이용하여 제조한 메주를 분쇄하여 제조한 발아콩 메주 분말 100중량%에, 표고버섯 분말 10~15중량%와 백출 분말 5~10중량%, 무, 양파, 찰보리쌀을 삶고 이를 으깨서 혼합한 양념 반죽 재료 100~120중량%, 염지액 100~120중량%를 혼합하되, 상기 염지액(鹽漬液)은 염도가 25%인 옥미수 액젓액 60~70중량%에 택사 소주 40~50 중량%를 혼합하여 염도가 14.5~15.25%인 염지액으로 제조한 것이다. 상기와 같이 혼합물을 제조하는 단계 및 상기 혼합물에 발효 겨자 5~10 중량%를 균일하게 혼합하고 이를 7~10일 동안 노지(露地)에서 1차 숙성시키고, 다시 2~10℃의 저온에서 3~6개월 동안 숙성 및 발효시키는 단계를 포함하여 이루어지는 백출, 발아콩 된장의 제조방법 을 제공함으로써, 된장 고유의 효능에 백출, 택사 및 옥미수가 갖는 효능을 부가하고 맛과 향기에 있어서 남녀노소가 먹기에 부담스럽
