The present invention relates to a production method of jang containing mugwort, and jang produced by the same. Red pepper paste, fermented soybean paste, and soy sauce containing mugwort produced by the method of the present invention uses a mugwort extract extracted at 70-90°C or mugwort enzymes for improving taste compared to red pepper paste, fermented soybean paste, and soy sauce from existing technique. Jang can be used as functional sauce for improving health functionality by containing medicinal components of mugwort.COPYRIGHT KIPO 2014[Reference numerals] (AA) Start (BB) (Step 2) Step for producing a rice water in which water is evaporated to 40-60%(w/w) by boiling the rice water for 2-10 hours after producing the rice water by mixing 400-800 parts by weight of glutinous rice flour and 1200-3000 parts by weight of mash based on the 100 parts by weight of mugwort of the step 1 (CC) (Step 3) Step for mixing 400-800 parts by weight of fermented soybean paste, 300-500 parts by weight of salt, 50-300 parts by weight of mugwort enzymes produced in the step 1, 100-2500 parts by weight of rice water produced in the step 2, and 600-1200 parts by weight of red pepper paste based on the 100 parts by weight of mugwort of the step 1 and fermenting the same for two-four months본 발명은 쑥을 함유하는 장류의 제조방법 및 이를 이용하여 제조된 장류에 관한 것이다. 본 발명의 방법으로 제조된 쑥을 함유하는 고추장, 된장 또는 간장은 70~90℃에서 추출된 쑥 추출물, 또는 쑥 효소를 이용하여 제조함으로써 종래기술로 제조된 고추장, 된장 또는 간장보다 보존성과 맛이 좋으며, 쑥의 약리성분들이 이입되었기에, 건강기능성을 높일 수 있는 기능성 장류로 이용할 수 있다.
