The present invention relates to a method of producing rice flour for rice-processed foods using a brown rice skin. According to the present invention, the method of producing the rice flour includes: a brown rice skin collection step of collecting brown rice skins including embryo buds after polishing the brown rice (S10) a steaming step of putting the brown rice skin into a far-infrared radiating oven, and heating and steaming the brown rice at the temperature of 50°C for three to four hours (S20) a primary roasting step of primarily roasting the brown rice skin by putting the brown rice in a roasting container, and heating the brown rice after cooling the brown rice skin, which has been steamed in the steaming step, to a room temperature (S30) a primary sterilization step of cooling the brown rice skin, which is subject to the primary roasting step, at the room temperature, putting the brown rice skin into the far-infrared radiating oven, heating the brown rice skin to be primarily sterilized (S40) a secondary sterilization step of putting the brown rice skin, which has been primarily sterilized, into the far-infrared radiating oven, and heating the brown rice skin to be secondarily sterilized (S50) a fat-removing step of removing fat from the brown rice skin by squeezing the brown rice skin, which is secondarily sterilized, using a squeezer (S60) a drying step of drying the fat-removed brown rice skin by hot wind or quick-freezing (S70) a secondary roasting step of putting the fat-removed brown rice skin into a roasting container, and stirring the brown rice skin while heating the brown rice skin to be roasted (S80) and a brown rice skin pulverizing step of pulverizing the brown rice skin, which has been secondarily roasted, to fine powders (S90).COPYRIGHT KIPO 2016본 발명은 현미껍질을 이용한 쌀가공식품용 미분 제조방법에 관한 것이다. 본 발명의 미분 제조방법은 현미를 도정하여 쌀눈이 포함된 현미껍질을 수집하는 현미껍질 수집단계(S10) 상기 현미껍질을 원적외선 오븐에 넣고, 50℃ 이하의 온℃에서 3 내지 4시간 동안 가열하여 증숙하는 증숙단계(S20) 상기 증숙단계를 거쳐 증숙된 현미껍질을 실온까지 냉각한 후
