PURPOSE: Butterbur soybean paste having improved nutrition, and a producing method thereof are provided to reduce the bitter taste of butterbur for improving palatability. CONSTITUTION: A producing method of butterbur soybean paste comprises the following steps: mixing 100 parts of water-soaked soybeans by weight and 200-300 parts of water by weight, and heating the mixture for 3-4 hours(S11)； molding blocks with the cooked soybeans, and drying the soybean blocks at 25-30 deg. C for 3-4 days(S12, S13)； fermenting the dried soybean blocks for a month(S14)； preparing salt water, and dipping the fermented soybean blocks into the salt water for fermenting for 30-100 days(S15, S16)； parboiling butterbur in 100 deg. C water for 20-30 seconds, and drying and crushing the butterbur(S21, S22, S23)； washing and thinly slicing Helianthus tuberosus, and drying and crushing the Helianthus tuberosus.(S31, S32, S33)； mixing 100 parts of fermented soybean blocks by weight, 1-5 parts of butterbur powder by weight, and 2-10 parts of Helianthus tuberosus powder by weight to obtain a fermented soybean mixture(S70)； and aging the fermented soybean mixture in a jar for 3-5 months(S80). [Reference numerals] (AA) Producing traditional fermented soybean blocks； (BB) Producing butterbur powder； (CC) Producing Helianthus tuberosus powder； (DD) Producing a functional extract； (S11) Producing boiled soybeans； (S12) Molding soybean blocks； (S13) Drying the soybean blocks； (S14) Fermenting the soybean blocks； (S15) Preparing salt water； (S16) Fermenting； (S21) Parboiling butterbur； (S22) Drying the butterbur； (S23) Crushing the butterbur； (S31) Cutting Helianthus tuberosus； (S32) Drying the Helianthus tuberosus； (S33) Crushing the Helianthus tuberosus； (S41~S42) Kalopanax extract； (S51~S52) Cudrania tricuspidata extract； (S61~S62) Blueberry mixed extract； (S70) Mixing； (S80) Aging본 발명은 머위 된장의 제조방법 및 그 방법으로 제조된 머위 된장에 관한 것으로서, 다양한 약리적 효능을 갖는 머위를 포함하여 조성된 된장을 제공하되, 머위의 향과, 맛, 색깔은 유지하면서도 머위의 쓴맛은 감소시
