The present invention relates to a method for manufacturing a food additive using an extract of Chamaecyparis obtuse. More specifically, the method for manufacturing a food additive comprises: 1) a step of steaming dried leaves of Chamaecyparis obtuse at 100°；C for 5 to 10 minutes or blanching the same at 100°；C for 1 to 10 seconds； 2) a step of preparing an extract of Chamaecyparis obtuse leaves by adding 1.0 to 3.0% (w/v) of the Chamaecyparis obtuse dried leaves to hot water of 80 to 100°；C, and leaching the same for 30 minutes to 5 hours； 3) a primary aging step of adding sodium bicarbonate or calcium carbonate to the extract of Chamaecyparis obtuse leaves, adding an antioxidant to the same, sterilizing the same, and storing the same in a jar to be aged for 2 to 5 days； 4) a pear juice obtaining step of obtaining pear juice by grinding pears； 5) a mixing step of obtaining a mixture by mixing 20 to 80 parts by weight of the pear juice in step 4) with respect to 100 parts by weight of the extract of Chamaecyparis obtuse leaves in step 3)； and 6) a secondary aging step of aging the mixture at 4 to 10°；C for 1 to 3 days. The present invention uses superior properties of Chamaecyparis obtuse, and contains a pear extract and a phytoncide extract having excellent antibacterial activity and deodorization performance, to increase the flavor of food when added to the food and to increase storage capacity by preventing decomposition. The food additive of the present invention is bactericidal and antibacterial, has an effect of stress relief, and can be used by modern people exposed to various adult diseases such as bronchitis, asthma, rhinitis, allergy, insomnia, depression, hypertension, and the like without side effects or toxicity in vivo, thereby contributing to national health.COPYRIGHT KIPO 2017본 발명은 편백 추출물을 이용한 식품첨가제의 제조방법에 관한 것으로서, 보다 상세하게는 1) 편백잎의 건엽을 100℃에서 5∼10분간 스티밍(steaming)하거나 100℃ 열수에서 1∼10초간 블랜칭(blanching)하는 단계； 2) 상기 편백 건엽을 80∼100℃의 열수에 1.0%∼3.
