PURPOSE: The manufacturing method of the food compositions which enables the easy digestion of the food composition, and minimizes the nutrient loss caused by heating in the processing at the same time is provided. CONSTITUTION: The unpolished rice, which obtained by removing the rice husks pulverized, after the rice bran and embryo are extracted. The unhulled barley is parched, and pulverized. The crushed material produced by pulverizing either one of glutinous rice or wheat is heated with water and make a starch. The pulverized rice bran and embryo 91.5 parts by weight, and the pulverized unhulled barley 2.5 parts by weight, the starch 27~31 parts by weight, and the Salicornia herbacea powder 3~3.5 parts by weight are mixed, kneaded in the kneader for 10 minutes. The pounded material is processed with the pill maker to 3-5mm size, and sugarcoated for 10-15 minute to shape evenly. The food composition is dried for 10 hours while the temperature of the dryer is gradually enhanced from 30 °；C to 70 °；C. The dried food composition sterilized with radiation. [Reference numerals] (S10) Remove chaff from rice； (S11) Extract and pulverize embryo and rice bran from unpolished rice； (S12) Fry and crush unhulled barley； (S13) Crush whole grains and make paste； (S14) Mix materials and make dough； (S15) Tablet the dough material； (S16) Dry； (S17) Sterilize본 발명은 쌀겨와 쌀눈을 주재료로 하는 식품조성물 및 그 제조방법에 관한 것으로, 기존의 현미를 주재료로 하는 식품에서는 곡물의 분쇄 후 환을 생성하는 가공단계에는 가열과정이 포함되어 있어, 가열에 의해 비타민B1,B2와 같은 영양소가 파괴되는 문제가 있다. 따라서 본 발명에서는 현미에서 추출한 쌀겨와 배의 분쇄물에 겉보리 분쇄물과, 통밀 또는 찹쌀 풀과, 함초분말을 혼합하여 반죽하고, 제환기를 통해 제환한 다음 70℃의 저온에서 건조함으로써, 제조된 식품조성물의 소화가 잘 이루어지도록 하는 동시에 가공단계에서 열에 의한 영양소 손실을 최소화하는 효과가 있다.
