The present invention relates to a manufacturing method of a functional soybean lump which is capable of applying in a mass production and rapid process by maintaining a traditional taste and flavor of the soybean lump and more specifically, to a manufacturing method of a functional soybean lump which comprises by mixing with each 25% of Artemisia annua, Hijikia fusiforme, Hippophae rhamnoides leaves, Prunus humilis Bunge leaves, after dipping cleaned soybeans for 7-12 hours; inserting 3-10 parts by weight of previously mentioned materials to 100 parts by weight of water; boiling soybeans in the brewed water for 1-3 hours and mixing 1-10 parts by weight of Artemisia annua powder, Hijikia fusiforme powder, Hippophae rhamnoides leaves powder, Prunus humilis Bunge leaves powder in the 100 parts by weight of the soybeans; shaping the pulverized soybeans in a mold after pulverizing the soybeans; drying for 1-2 days in the dryer at 35-40°;C; fermenting for 15-25 days in the fermentation cellar at 25-30°;C by covering and laying straws. By making a doenjang with the soybeans, plentiful nutrition, anticancer and antioxidant functions are increased by maintaining the traditional flavor of the doenjang, and maintaining constant taste every year. [Reference numerals] (AA) Start; (BB) A step of boiling down Artemisia annua, Hijikia fusiforme, Hippophae rhamnoides leaves, Prunus humilis Bunge leaves; (CC) A step of dipping after cleaning; (DD) A step of boiling soybeans; (EE) A step of mixing and pulverizing powder, soybeans; (FF) A step of shaping; (GG) A step of drying; (HH) A step of maturing; (II) End본 발명은 메주의 전통적인 맛과 향기를 유지하면서 대규모 생산 및 빠른 공정에 응용할 수 있는 메주의 제조방법에 관한 것으로, 좀 더 상세하게는 세척한, 콩을 7~12시간 침지 후, 개똥쑥, 톳, 비타민나뭇잎, 칼슘나뭇잎, 등 각각 25%의 배합, 물 100중량부에 상기 재료를 3~10 중량부를 투입 다려 우려낸 물에 불린 대두를 1~3시간 삶아 개똥쑥 분말, 톳 분말, 비타민나뭇잎분말, 칼슘나뭇잎분말을 대두 100중량부에 1~10중량부의 분말과 혼합 후 분쇄한 뒤 분쇄한 대두를 성형 틀에 넣어 성형 후 35~40℃의 건조기에 넣어 1~2일간 건조시킨 후, 짚을 밑에 깔고 위에 덮어 25~30℃의 발효실에서 15~25일까지 발효시켜, 기능성 메주를 제조하는 방법에