A method of manufacturing soybean paste, soy sauce, fermented soybeans, red pepper paste and sprouted soybean flour using sprouted soybeans is provided to obtain food products having increased contents of isoflavone and gamma-aminobutyric acid as well as a good taste and flavor. Soybeans are soaked in water at 30deg.C for 24hr while changing water every 5hr until they are 0.5 to 1.0cm tall and in cold water at 13deg.C for 30min after taking out of water. The sprouted soybeans are soaked in lukewarm water for 3 to 4hr and heated at 100 to 130deg.C, formed under pressure into a block shape and fermented at 25 to 30deg.C for 30 days. Then, 10kg fermented sprouted soybeans are aged with 20L purified water and 4.4kg salt for 45 days in first aging step, ground and aged for 3 to 6 months in the second aging step to give soybean paste. The remaining liquid after taking out the soybean paste is filtered and aged to produce soy sauce. And 5kg fermented soybean powder is heated with 20kg glutinous rice flour and purified water, allowed to ferment for 48hr, mixed with 7kg salt, 14kg red pepper powder and 24kg corn syrup and fermented for 3 to 6 months to produce red pepper paste.
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