The present invention relates to a method for manufacturing functional health food which is easy to administer and has an excellent antioxidant effect using a fermented material, wherein the fermented material is obtained by mixing flaxseed into a mixture of rice bran and rice germ, which are extracted from brown rice, pulverized into fine particles, made into a paste, steamed, and sterilized, followed by fermentation, drying, and pulverization. That is, the present invention relates to a method for manufacturing functional health food using rice bran, rice germ, and flaxseed, the method comprising: a first step of pulverizing a mixture of rice bran and rice germ, which are extracted from brown rice, into fine particles； a second step of mixing water and milk into the mixture of rice bran and rice germ to make the mixture into a paste； a third step of steaming and sterilizing the paste； a fourth step of naturally cooling the steamed mixture of rice bran and rice germ； a fifth step of mixing fine flaxseed particles and lactic acid bacteria into the naturally cooled mixture of rice bran and rice germ, followed by uniform stirring and fermentation； a sixth step of drying the mixture fermented material of rice bran, rice germ, and flaxseed； and a seventh step of pulverizing the dried mixture fermented material.La présente invention concerne un procédé de fabrication d'un produit alimentaire naturel fonctionnel, qui est facile à consommer et présente un excellent effet antioxydant, au moyen d'un produit fermenté, le produit fermenté étant obtenu par mélange d'une composition de son de riz et de germes de riz, qui sont extraits de riz complet, pulvérisés pour obtenir de fines particules, transformés en pâte, traités à la vapeur et stérilisés, avec du lin, puis fermentation, séchage et pulvérisation. Spécifiquement, la présente invention concerne un procédé de fabrication d'un produit alimentaire naturel fonctionnel en utilisant du son de riz, des germes de riz et du lin,
