PURPOSE: A method of manufacturing fermented soybean cans is provided to manufacture the fermented soybean cans by using fermented soybeans produced in a traditional way as spawns, and complex strain cultured as fermenting strains for fermented soybeans. CONSTITUTION: Soybeans are washed and dipped in the clear water for 12-24 hours. The dipped soybeans are boil cooked until the color turns dark red, and are fermented for 48 hours in a fermenter, where the temperature is maintained at 42deg. C, to obtain the fermented soybean spawn. The yeast extract and glucose are melted in the distilled water and sterilized at 121deg. C for 25 minutes, which is used as the culture medium for fermenting strain of fermented soybean. The mother bacteria for producing fermented soybeans is obtained by inoculating the fermented soybean spawn to the culture medium, and cultivating at a thermostatic incubator at 18-36deg. C for 24-48 hours until the number of fermented soybean bacteria reaches 10^6/ml. Soybeans are washed and dipped in the clear water for 12-24 hours and boil cooked until the color turns dark red. The first generation mother bacteria, in which the number of fermented soybean bacteria is 10^6/ml, is inoculated to the boil cooked soybeans and fermented in a fermenter set up at 42deg. C for 24-36 hours to produce the fresh fermented soybeans. The fresh fermented soybeans are ground by 70 to 80% and mixed with the spice and seasoning. The seasoned mixture is sterilized by heating up over 100deg. C, filled in a can and vacuum seamed. The seamed can is pre-sterilized by heating at 105deg. C for 10 minutes, and the can is heated at 118deg. C for 50 minutes. [Reference numerals] (AA) Obtaining a spawn by fermenting soybeans at 42°；C after washing, dipping and boil-cooking the soybeans； (BB) Melting and sterilizing a yeast extract and glucose in distilled water and using as a culture medium； (CC) Obtaining mother bacteria for producing the fermented soybeans by inoculating th
