INSTANT KOREAN RED BEAN SOUP

PURPOSE: An instant Koreanred bean soup is provided, which is hardly hardened by starch in red bean even though it was prepared before long, characterized by being taken conveniently after shaking it lightly or heating it at low temperature. Also, a preparation method thereof is provided. CONSTITUTION: An instant Korean red bean soup hardly hardened by starch in red bean, comprises: 0.3-2.5 wt.% of modified starch; 0.5-3 wt.% of powdery sticky rice; 1-50 wt.% of rice ball; 0.2-0.5 wt.% of refined salt; and an effective amount of uncracked grains of red bean, red bean dregs, sugar, tickener, and water. A preparation method thereof is characterized by comprising the following steps: (1) preparing red bean dregs after peeling skin of boiled red bean; (2) boiling red bean dreg and uncracked grains of red bean under 2.5 kg/cm¬2 of steam pressure; (3) boiling it for 20 minutes additionally after adding sugar and tickener therein; (4) heating it after adding modified starch, powdery sticky rice, refined salt therein; (5) filling a pouch with boiled rice ball and mixture obtained from step 4, followed by sealing it; (6) sterilizing it for over 20 minutes at 120°C or more.