The present invention relates to a method for manufacturing grain processed food with improved preservability and health functionality using a pine tree bark and, specifically, to a method wherein the grain processed food is manufactured by adding pine tree bark powder to food raw materials, thereby lowering the degree of microorganism pollution and preventing the degree of rancidity, leading to the improvement in preservability, and offering functionality beneficial to the human body, such as anti-oxidative activity. According to the present invention, the pine tree bark components is added to suppress the growth of harmful microorganisms and reduce the degree of fat rancidity, thereby preserving the grain processed food for a long period of time, enhancing health functionality, such as anti-oxidative activity, due to a natural polyphenol component, and improving sensory acceptability of the grain processed food. In addition, the pine tree bark components are conveniently introduced to a conventional food process, thereby mass-producing well-being type grain processed food, leading to a very high chance of success in commercialization. Therefore, the development of various grain processed foods containing the pine tree bark components can make a great contribution to an increase in the added value of pine trees, an increase in the income of forest farms, and the development of food industry. Specifically, the natural polyphenol component of the pine tree bark exhibits efficacies of strong anti-oxidative activity, blood circulation improvement, anti-inflammation, antibacterial activity, skin beauty improvement, and endurance enhancement, and thus the grain processed food containing the natural polyphenol component is expected to be effective in the prevention and alleviation of various adult diseases, such as diabetes, hypertension, dementia, atherosclerosis, and hyperlipidemia. The active utilization of the grain processed food can contribute to the promotion of th
