The present invention relates to brown rice salt and a manufacturing method thereof. brown rice powder, non-glutinous rice powder, bay salt, pepper, and roasted sesame are sequentially mixed and roasted, and then, the mixture is smashed in a predetermined size through a smashing machine and the smashed mixture is used as a dipping sauce or for seasoning a variety of food, and thus, the present invention is capable of significantly reducing sodium intake as well as making an aromatic flavor. According to the present invention, the method includes: a step of roasting brown rice powder and non-glutinous rice powder separately； a step of mixing and roasting the roasted brown rice powder and the roasted non-glutinous rice powder together； a step of adding bay salt to the roasted brown rice powder and the roasted non-glutinous rice powder and roasting the ingredients together； a step of adding pepper to the roasted brown rice powder, the roasted non-glutinous rice powder, and the roasted bay salt and roasting the ingredients together； a step of adding roasted sesame to the roasted brown rice powder, the roasted non-glutinous rice powder, the roasted bay salt, and the roasted pepper and roasting the ingredients together； and a step of putting the roasted brown rice powder, the roasted non-glutinous rice powder, the roasted bay salt, the roasted pepper, and the roasted sesame into a smashing machine and smashing the ingredients in a predetermined size.본 발명은 현미가루, 멥쌀가루, 천일염, 통후추 및 볶은 참깨를 순차적으로 혼합하면서 볶은 다음, 분쇄기에서 일정 크기로 분쇄하여 육류 또는 버섯 등을 구워서 먹을 때 찍어 먹거나 각종 음식의 간을 맞추는데 사용함으로써 나트륨 섭취량도 현저하게 줄이면서 고소한 맛도 낼 수 있는 현미쌀소금 및 그 제조방법을 제공하기 위한 것이다.본 발명에 따른 현미쌀소금의 제조방법은, 현미가루와 멥쌀가루를 각각 볶는 단계； 각각 볶아진 현미가루와 멥쌀가루를 혼합하여 함께 볶는 단계； 볶아지고 있는 현미가루와 멥쌀가루에 천일염을 첨가하여 함께 볶는 단계； 볶아지고 있는 현미가루, 멥쌀가루, 천일염에 통후추를 첨가하여 함께 볶는 단계； 볶아지고 있는 현미가루와 멥쌀가루, 천일염, 통후추에 볶은 참깨를 첨가하여 함께 볶는 단계； 볶아진 현미가루, 멥쌀가루, 천일염, 통후추, 볶은 참깨를 분쇄기에 넣고 일정 크기로 분쇄하는 단계를 거쳐서 제조하는 것을 특징으로 한다.
