PURPOSE: A manufacturing method of a bean fermented product is provided to reduce fermentation time, suppress intrinsic odor generated from the bean fermented product, and to suppress the deterioration in distribution and growth of pathogenic microorganisms.CONSTITUTION: 70 wt% of yellow beans and 30 wt% of black beans are mixed and sufficiently soaked in underground water for 12 hours or more. 70 wt% of the soaked beans, 10 wt% of anchovy, 5 wt% of kelp, 5 wt% of green onion, 3 wt% of radish, 1 wt% of onion, 3 wt% of garlic, and 3 wt% of crown daisy are added into a caldron and heated with a strong fire for 1 hour while sprinkling 1L of cold water. The mixture is then heated with a weak fire for 1 hour while sprinkling 1L of cold water so that the beans become sufficiently soft after a total of 3 hours of heating. 85.3 wt% of the boiled beans, 2 wt% of polyphenol catechin powder, 0.5 wt% of silk amino acid powder, 5 wt% of Gynura procumbens dried powder, 0.5 wt% of Lepidium meyenii powder, 0.5 wt% of curcumae longae Rhizoma powder, 1 wt% of yacon dry powder, 1 wt% of barley grain powder, 1 wt% of glutinous rice flour, 3 wt% of fermented brown rice flour, and 0.2 wt% of Reishi mushroom mycelium or Lentinus edodes mushroom are added and uniformly dispersed and stirred. The stirred mixture is incubated in an aging cultivation chamber made of red clay and far-infrared ray radiator at a temperature of 35-40°C for 30 hours. 95 wt% of the fermented beans, 3 wt% of whipped cream, 1 wt% of red pepper powder, and 1 wt% of functional salt are added and pulverized.COPYRIGHT KIPO 2013본 발명은 콩 발효물의 조성물 및 그의 제조방법에 관한 것으로서, 더욱 상세하게는 콩 발효 특유의 쾌쾌한 냄새가 나지 않는 콩 발효물의 영양분을 간편하게 섭취할 수 있는 영양식으로 다음과 같다.본 발명의 주원료인 노란콩70%, 검정콩30%를 미네랄이 풍부한 지하수물에 12시간이상 충분히 불려서 가마솥에 물과 함께 넣는다. 그리고 멸치, 다시마, 대파, 무, 양파, 마늘, 쑥갓을 넣고서 센불로 1시간, 중간불로 1시간, 약한불로 1시간 총 3시간동안 중간, 중간에 찬물을 약간씩 부어가면서 콩이 충분히 물러지도록 삶아낸다.이렇게 삶아진 콩을 채반에 넣어 물기를 빼고 녹차추출물인 폴리페놀 카테킨분말, 실크아미노산분말, 명월초분말, 마카분말, 보리쌀분말, 찹쌀가루, 발효현미쌀가루를 넣고서 균일하게 분산시킨 다음
