The present invention relates to a method for preparing a food additive using mushrooms and a flour dough including the food additive. More specifically, the present invention can implement a low-calorie food capable of supplying a balanced variety of nutrients including proteins, minerals, and dietary fibers in a food product and provide the high-quality food product having good flavors by enabling the food product to have the unique aroma of mushrooms. The method includes: a step of preparing mushroom ingredients selected from a group including the respective ingredients such as Sarcodon aspratus, Tricholoma matsutake, Hericium erinaceus, Sparassis crispa, and Tuber melanosporum or combinations thereof； a step of putting the selected mushroom ingredients in a drying chamber maintained at 42-52°；C and drying the mushroom ingredients for 14-20 hours； a first grinding step of finely grinding the dried mushroom ingredients into mushroom powder； a first fermentation step of adding 0.1-5% of lactic acid bacteria in milk and fermenting the milk at 39-45°；C for 6-8 hours to complete a thick fermented milk medium； a second fermentation step of mixing 88-92 wt% of the mushroom powder and 8-12 wt% of the thick fermented milk medium and fermenting the mixture at 38-42°；C for 12-16 hours； a third fermentation step of putting the fermented substance in a far-infrared drying chamber maintained at 45-56°；C when the second fermentation step is completed and dry-fermenting the substance for 3-5 hours； a grinding step of grinding the mushroom powder chunks when the fermentation and drying steps are completed and filtering the ground mushroom powder with a sieve having the pore size of 50-60 mesh； and a step of packing the mushroom powder in a container.본 발명은 버섯을 이용한 식품첨가물의 제조방법 및 식품첨가물을 포함한 밀가루 반죽에 관한 것으로서, 더욱 상세하게는 식품에 단백질, 무기질, 식이 섬유와 같은 다양한 영양소를 균형 있게 공급하여 저 칼로리 식품을 구현하는 한편, 버섯 고유의 향이 식품에서 잘 우러나 향미(香味)가 좋은 고품질의 식품을 제공할 수 있도록 한 발명에 관한 것이다.전술한 본 발명의 특징은, 향버섯, 송이버섯, 노
