A method for preparing a ready-to-eat food-grade food according to the present invention comprises the steps of: sterilizing a surface in a pouch by heating with hot steam in a state that the surface is packed with the pouch； And a cooling step of cooling the heated product to a predetermined temperature to be suitable for final packaging. The cooling step includes a first cooling step of generating primary cool air by rapidly reducing the temperature by sucking outside air and blowing the compressed air into the product, And a secondary cooling process in which secondary cooling air is generated and reused. In the first cooling process, a spot cooler that performs a freezing operation by a refrigeration cycle is used to lower the temperature of the outside air to generate the first cold air. In the primary cooling process, the generated primary cool air is pressurized by the pressurized air blower, and the pressurized primary cool air is sprayed through the spray nozzle to increase the flow rate of the primary cool air. In the second cooling process, the inside air is re-cooled using the cooling air conditioner to generate the second cold air. According to the method for manufacturing a ready-to-eat food-use food according to the present invention, the time for the cooling process including the first cooling process and the second cooling process is shortened, thereby improving the product production efficiency and shortening the process time The required equipment is also reduced.본 발명에 따른 즉석섭취식품용 생면류의 제조방법은, 면이 파우치에 의해 포장된 상태에서 고온의 스팀으로 가열함으로써 파우치 내의 면이 가열 살균되도록 하는 살균공정과, 상기 살균공정을 거치면서 고온으로 가열된 제품을 최종포장에 적합하도록 일정온도에 이르기까지 냉각하는 냉각공정을 포함하여 이루어진다.상기 냉각공정은 외부공기를 흡입하여 온도를 급격히 낮춤으로써 1차 냉풍을 생성하고 이를 가압송풍하여 제품으로 분사하는 1차 냉각과정과, 상기 1차 냉각과정에서 제품과 열교환하여 온도가 높아진 내부공기를 재냉각하여 2차 냉풍을 생성하여 사용하는 2차 냉각과정으로 이루어진다.상기 1차 냉각과정에서는 냉동사이클에 의해 냉동작용이 이루어지는 스팟쿨러(spot cooler)를 이용하여 외부공기의 온도를 낮추어 1차 냉풍을 생성하게 된다.상기 1차 냉각과정에서는 생성된 1차 냉풍을 가압송풍기에 의해 가압하고, 가압된 1차 냉풍이 분사노즐을 통해 분사되도록 함으로써 1차 냉풍의
