The present invention relates to food additives for reducing a spicy taste, and more specifically, to food additives for reducing a spicy taste, which is added to a spicy food with a mixing ratio of additives: a soybean paste: water equal to 1:1:0.2 based on weight, wherein the additives are composed of powdered cuttlefish, a shrimp, an anchovy, dry milk, and pulverized raw kelp. The food additives for reducing a spicy taste of the present invention, by mixing with the soybean paste with food, which has a strong spicy taste and is inconvenient to eat, can reduce inconvenient mouthfeel of an eater caused by the spicy taste, and has the advantage of enabling the eater to consume nutrients which are useful to a human body.COPYRIGHT KIPO 2017본 발명은 매운맛을 경감시키는 식품 첨가물에 관한 것으로, 더욱 상세하게는 분말상태의 오징어, 새우, 멸치 및 분유와 분쇄된 생 다시마를 혼합하여 이루어진 첨가물을 된장 및 물과 혼합 비율이 중량대비 1:1:0.2로 하여 혼합 후 매운 음식에 첨가하여 매운맛을 경감시키는 첨가물로 매운맛이 강하여 취식하기가 불편한 식품에 된장과 혼합하여 첨가시킴으로써 매운맛에 의하여 발생되는 취식자의 불편한 식감을 저감 시킬 수 있고 인체에 유용한 영양소를 섭취 할수 있다는 장점을 가진다.
