The present invention relates to a method for manufacturing rice embryo bud porridge using embryo rice and lentinula edodes gna01, which comprises: a first step of preparing 9.5% dehusked embryo rice to maintain whiteness while the rice embryo bud is retained by using rice with moisture content rate of 15-15.5%； a second step of cutting the lentinula edodes gna01 by thickness of 0.5-3 mm, freeze-drying the cut lentinula edodes gna01 to have moisture content rate of 30-35% after drying, grinding the dried lentinula edodes gna01 to have a particle size of 100 μm or less, mixing 10-15 g of the ground powder with 100-150 ml of water, heating and concentrating the mixture, mixing the concentrated lentinula edodes gna01 with 100 g of bay salt, drying the mixture, and sifting the mixture by a 30 mesh tray to produce lentinula edodes gna01 bay salt (200)； a third step of including 10-20 parts by weight of the dehusked embryo rice with respect to 100 parts by weight of a mixture which is made by mixing water, nonglutinous rice and glutinous rice at a regular ratio, and initially heating the mixture for 10-20 minutes at 95-100°C to produce a raw material of the rice embryo bud porridge； and a fourth step of mixing 1-5 parts by weight of the lentinula edodes gna01 bay salt with the produced raw material of the rice embryo bud porridge and reheating the mixture for 5-10 minutes at 95-100°C. The present invention can manufacture a functional health care food which increases immunity of a physical body and enhances an anticancer effect as well as can bring out a flavor of the rice embryo bud porridge which is more nutrient, glutinous and delicate as compared with general polished rice.본 발명은 배아미와 이슬송이버섯을 이용한 쌀눈 죽 제조방법에 관한 것으로, 수분 함유량이 15~15.5%인 벼를 사용하여 쌀눈이 부착된 백도가 유지되도록 9.5분도로 도정시킨 배아미를 준비하는 제1 단계와； 이슬송이버섯을 0.5~3mm 두께로 절단시켜 건조 후의 수분 함유율이 30~35%가 되도록 동결 건조시킨 후 100㎛ 이하로 분쇄시키며, 상기 분쇄된 분말 10~15g에 물 100~150mL와 혼합 가열하여 농축시키고, 농축된 이슬송이버섯을 천일염 100g과 혼합한 후 건조시켜 30Mesh 채반에 걸려 이슬송이버섯 천일염(200
