Provided in the present invention is a method for manufacturing functional food using oysters, including: a raw material preparation step for storing the oyster which is a raw material at low temperatures a washing step including a first washing process for firstly washing the raw material prepared in the previous step with salt water, a seconding washing process for using an aeration tank for washing, and a third washing process for using sterilizing water for washing a steaming step for steaming, pressurizing, and sterilizing the raw material washed in the washing step a homogenization step for homogenizing the raw material steamed in the steaming step a first extraction step for adding water to the homogenized raw material, and extracting the raw material at 85-110°C for 6 to 10 hours and a second extraction step for sending a first extract extracted from the first extraction step, to an aging tank while adding water to the residue remained from filtering the first extract for secondly extracting the residue at 85-110°C for 6 to 10 house. An additional raw material mixing step, an aging step, a concentration step, a freeze-drying or spray dehydration step, a pulverizing step, and a product completion step are additionally included in the present invention. According to the present invention, health improvement effects can be provided by various effects originally possessed by the oyster, along with convenience and simplicity. Since the functional food can be provided as powder, beverage, extracts, tea, capsules, pills, tablets, and refinement, accessibility and preference can be enhanced, thereby enhancing the economic value.COPYRIGHT KIPO 2016본 발명은 석화를 이용한 기능성식품 제조방법을 제공코자 하는 것으로서, 상기 본 발명은 신선한 원료인 석화를 입고하여 저온으로 저장 보관하는 원료구비단계와, 원료구비단계에서 구비된 원료를 소금물에 1차 세척하는 제1세척과정 및 폭기조를 사용하여 세척하는 제2세척과정 및 살균수로 살균 세척하는 제3세척과정을 포함하는 세척단계와, 세척단계에 의해서 세척된 원료를 스팀기로 가압 살균하는 찌기단계와, 찌기단계를 거치면서 쪄진 원료를 균질기를 사용하여 균질화하는 균질화단계와, 균질화된 원료에 가수하여 85~110℃에서 6~10시간 동안 추출하는 1차추출단계와, 1차추출단계에
