PURPOSE: A production method of functional fermented soybean paste is provided to use an extract obtained by boiling silkworm, silkworm pupae, rabbit meat, and Glycyrrhizae Radix. CONSTITUTION: 24 kg of water, 80 g of silkworm powder, 80 g of silkworm pupa powder, 80 g of rabbit meat powder, and 40 g of Glycyrrhizae Radix are mixed, and boiled for 6 hours at 100°；C to obtain a functional extract. 8 kg of soybeans are soaked in the functional extract for 12 hours. The soaked soybeans are boiled with the functional extract for 2 hours at 100°；C, and settled for 4 hours at 50°；C. The boiled soybeans are crushed to make soybean blocks. The soybean blocks are dried for 3-4 days, and firstly aged in the shade by tying with a straw rope. The aged soybean blocks are secondly aged in a yellow soil room for 10-15 days at 35°；C. The secondly aged soybean blocks are thirdly aged in the shade for 10 days, and crushed to obtain functional soybean powder. Clear water and salt are mixed in a weight ratio of 10:3, and the mixture is mixed with the functional soybean powder to obtain soy sauce. Functional soybean paste is separated from the soy sauce, and mixed with 500 g of functional soybean powder.본 발명은 누에, 누에번데기, 토끼고기 및 감초를 추출물을 이용하여, 메주콩을 삶은 다음, 삶은 콩으로 메주를 제조한 후에, 간장을 제조한 다음, 분리된 기능성메주에 상기 누에, 누에번데기, 토끼고기 및 감초를 가열한 추출물과, 간장으로 간을 맞추어 제조된 기능성 된장의 제조방법에 관한 것이다.
