The present invention relates to the production of seasoned seaweed, and natural silk amino acid powder containing 18 kinds of amino acids constituting the protein in place of the existing salt and natural salt powder or cheonnyeoncho cactus extract rich in antioxidant functional ingredients The present invention relates to a method for producing a functional seasoning laver containing amino acids, and to a seasoning laver produced by scattering the mixed powder of the functional salt powder coated on the surface of the laver. More specifically, the production of seasoning laver of the present invention, after washing the raw material that is the raw material of seaweed to wash seawater and foreign matter, cut to a certain size, scattering the cut raw material on a frame having a certain shape, and dried it A first step of forming a sheet of laver； A second step of applying oil to the surface of the sheet laver； A third step of preparing salt powder by grinding salt； A fourth step of mixing the natural silk amino acid obtained by hydrolysis or enzymatic decomposition of the cocoon in a weight ratio of 4 to 5: 1, and then stirring to prepare a mixed powder； A fifth step of dispersing the mixed powder on the surface of the sheet laver coated with oil； And a sixth step of baking the mixed laver scattered powder at a temperature of 240 ° C. to 280 ° C. for 4 to 5 seconds. Thus, seasoning laver containing the amino acid of the present invention has a unique flavor of laver I do not harm the savory taste, but the nutrition is significantly increased, and by utilizing the light taste and texture, the overall taste is significantly improved.본 발명은 조미김의 제조에 관한 것으로서, 기존의 맛소금을 대신하여 단백질을 구성하는 18종의 아미노산이 함유된 천연 실크아미노산 분말과, 미네랄이 풍부한 천연소금분말 또는 항산화기능성 성분이 풍부한 천년초 선인장 추출물이 코팅된 기능성 소금분말의 혼합분말을 김의 표면에 산포하여 구워냄으로써, 아미노산을 함유하는 기능성 조미김을 제조하는 방법 및 이에 의하여 제조되는 조미김에 관한 것이다. 보다 구체적으로 본 발명의 조미김의 제조는, 김의 원료가 되는 원채를 세척하여 해수 및 이물질을 씻어낸 후, 일정 크기로 절단하며, 절단된 원채를 일정 형상을 갖는 틀 위에 흩어 뿌리고, 이를 건조시켜 낱장의 김
