The present invention relates to a method for producing a grain processed food product with improved preservation and health functionality by using pine bark. In particular, a grain processed food product is produced by adding pine bark powder in food raw ingredients, thereby improving preservation by lowering microorganism pollution and preventing acidification, and ensuring functionality beneficial to the human body, such as an antioxidative activity. According to the present invention, a pine bark component is added, so that the growth of harmful microorganisms is controlled and fat acidification is reduced, thereby preserving a grain processed food product for a long time. A natural polyphenol component reinforces health functionality such as an antioxidative activity and improves the functionality of a grain processed food product. Moreover, a pine bark component is conveniently induced in an existing food process, so that a wellbeing grain processed food product can be mass-produced, thereby ensuring very high possibilities of success in commercialization. Accordingly, when various grain processed food products containing pine bark components are developed, the same can greatly contribute to an increase in an added value of pines, an increase in the income of forest and farm families, and the development of the food industry. In particular, a natural polyphenol component of a pine exhibits effects in reinforcing antioxidative activity, improving blood circulation, ensuring anti-inflammation and antibiosis, beautifying skin, and enhancing stamina. Accordingly, a food processed food containing the same is expected to be effective in preventing and alleviating several sorts of adult diseases such as diabetes, hypertension, dementia, arteriosclerosis, and hyperlipemia. When being actively utilized, the same can contribute to the improvement of consumer health. When the same is exported as a differentiated wellbeing functional food, a great contribution will be mad
