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
