The present invention relates to a method for manufacturing fermented soybeans using almonds and, more particularly, to a method for manufacturing almond fermented soybeans that anyone can eat without distinction of age or sex by manufacturing fermented soybeans which increase a nutritional component content using beans and almonds in the fermented soybeans manufacture and removing unique smell. The feature of the method for manufacturing the almond fermented soybeans is to comprises a step which prepares almonds of coffee bean shape or almond pieces which are crushed and selects and prepares common soybeans a soaking step which soaks the almonds of coffee bean shape into the clean water for 10&sim48 hours and soaks the almond pieces into the clean water for 10&sim20 hours and soaks the soybeans into the clean water for 5~10 hours a cooking step which scoops the beans and the almonds and mixes the almonds of coffee bean shape or the almond pieces with the water at 1:2~1:3 ratios and boils it for 3~6 hours or steams the beams for 6 hours, the almonds of coffee bean shape for 8~16 hours, and the almond pieces for 8~12 hours a step which mixes almonds of 50 wt% and beans of 50 wt% or almonds of 60 wt% and beans of 40 wt% by selecting one between the almonds of coffee bean shape and the almond pieces a step which inoculates Bacillus Subtillis corresponding with 2 wt% of the weight in which the almonds and the beans are mixed and mixes soy protein isolate corresponding with 5 wt% of the weight of the almonds a step which ferments the steamed almond and beans in which a strain is mixed in a fermenting room at a humidity of 60&sim80% and a temperature of 37&sim45? for 12&sim72 hours.COPYRIGHT KIPO 2014[Reference numerals] (AA) Almond(BB) Whole almond(CC) Crushed almond(DD) Powdered almond(EE) Immersion(FF) Immersion time(GG) Boiling(HH,II) Steaming(JJ) Fermentation supplement: Soy protein(KK) Fermentation culture: Bacillus subtilis(LL) Fermentation(MM) Fast-fermented bean
