PURPOSE: A manufacturing method of gold colored bean paste is provided to solve problems such as loosing an esthetic sense or a bad odor of bean paste caused by being left for a long time. CONSTITUTION: A manufacturing method of gold colored bean paste comprises the following steps: soaking washed soybeans using a date extract which is manufactured by heating 2 kg of dates in 10 liters of water for 5 hours； boiling soaked soybeans in a pot for 5-6 hours and molding rectangular shaped fermented soybean by pounding the boiled soaked soybean； drying the fermented soybean in sunshine for 3 days, drying the fermented soybean by weaving with straw in shade for 30-40 days and fermenting the fermented soybean by wrapping with the straw in a loess room for 10-15 days； after washing and drying the fermented soybeans, mixing 10 kg of date extract with 1-3 kg of natural salt in a crock and isolating liquid from fermented soybeans after fermenting for 50-60 days； and mixing 85-90 kg of isolated fermented soybean, 9.9-14 kg of pumpkin boiled with the date extract and 0.1-1 kg of sweet potatoes boiled with the date extract. Pumpkins and sweet potatoes are prepared by removing skin and seeds and boiling with the date extract and aging for 1-2 years in a jar.본 발명은 대추추출물을 이용하여, 콩을 삶은 다음, 삶은 콩으로 메주를 제조한 후에, 상기 대추추출물을 이용하여 간장을 제조한 다음, 간장을 제조하기 위하여 소금물에 분리된 메주85~ 90kg과, 대추추출물로 삶은 호박 9.9~14kg, 대추추출물로 삶은 고구마0.1~1kg을 혼합하여 일정기간 숙성시켜 제조되는 호박과 고구마로 조성된 황금색 된장의 제조방법에 관한 것이다.
