The present invention relates to a method for manufacturing soybean paste containing wool-cultivated ginseng, the method comprising a soybean growing step (S10) for growing soybeans by spraying water extracted from wool-cultivated ginseng roots a soybean steaming step (S20) for washing the grown soybeans and then steaming at 70-90°C for 3-5 hours using water extracted from wool-cultivated ginseng roots as a source of water vapor a fermented soybean lump aging step (S30) for making a fermented soybean lump by mixing 10 wt% of a glutinous rice mixture, which is composed of an extract of wool-cultivated ginseng roots and glutinous rice at the weight ratio of 5:95, and 90 wt% of the steamed soybeans and then fermenting the soybean lump a fermented soybean lump drying step (S40) for naturally drying the fermented soybean lump for 3-5 days a wool-cultivated ginseng mixing step (S50) for preparing a wool-cultivated ginseng powder mixture by mixing a wool-cultivated ginseng powder prepared by grinding leaves and stems of the wool-cultivated ginseng with salt, garlic, chili pepper, and the extract of wool-cultivated ginseng roots and then stirring and a fermenting step (S60) for aging a soybean paste composition prepared by mixing the dried soybean lump powder with the wool-cultivated ginseng powder mixture and water extracted from wool-cultivated ginseng roots in the ripening room with a temperature of 35-45 °C for 1-3 months.COPYRIGHT KIPO 2014본 발명은 산양삼추출물을 함유하는 된장의 제조방법에 관한 것으로서, 산양삼뿌리추출수를 콩에 분사하여 콩을 재배하는 콩재배단계(S10)와, 재배된 콩을 세척하고 70 내지 90℃ 에서 3 내지 5 시간 증숙하되 상기 산양삼뿌리추출수를 수증기 공급원으로 채용하게 되는 콩증숙단계(S20)와, 산양삼뿌리추출물과 찹쌉의 중량비를 5 : 95 로 하여 구성되는 찹쌀혼합물 10 중량%에 상기 증숙된 콩 90 중량%를 혼합하여 메주로 성형한 후 발효시키는 메주숙성단계(S30)와, 발효된 메주를 3 내지 5 일간 자연건조시키는 메주건조단계(S40)와, 산양삼의 잎과 줄기를 분쇄하여 조성되는 산양삼분말에 소금, 마늘, 고춧가루 및 산양삼뿌리추출물을 혼합 교반하여 산양삼분말혼합물을 조성하는 산양삼혼합단계(S50)와, 건조된 메주 분말에 상기 산양삼분말혼합물과 상기 산양삼뿌리추출수를 혼합하여 조성되는 된장조성물을 35 내지 45 ℃ 로 유지되는 숙성실에서 1 내지 3 개월간 숙성시키는 발효단계(S60)로 구성되는 것을 특징으로 한다.
