The present invention relates to a novel method for preparing enjoyable red-bean porridge and a method for preparing more taste red-bean porridge. In a conventional method, sweet red-bean porridge (Danpatjuk) on the market is boiled fondly. In addition, while half is a whole red bean as it is to be boiled to be soft, and the other half is pureed. Therefore, a sweet taste of a red-bean is difficult to be recognized because of sugar. However, a red-bean is added to a pot and water is poured to be soaked in water. First water is poured all after being boiled in order to remove poor saponin. 25% of a red-bean from which water is removed is added to a pot again, and 5% of a sweet potato and 3% of a sweet pumpkin which are prepared in advance are put together to be boiled with 55% of water again. After being boiled, all is put to a high speed grinder or a mixer together to be ground to make a particle to be close to ultrafine particles. After being ground, 3% of glutinous rice powder, 3% of a small dumpling in red-bean gruel, 1.5% of salt, and 4.5% of honey are put together. When a user eats red-bean porridge after the red-bean porridge is boiled until a small dumpling in red-bean gruel is floated, the red-bean porridge is delicious.COPYRIGHT KIPO 2016본 발명은 즐겨먹어오는 팥죽을 새로운 제조방법으로 더 맛있는 팥죽으로 만들고저 하는 고안으로서 자세히 설명하면 시중에 유통되고 있는 단팥죽들은 무르게 삶아서 반은 통팥그대로 물렁물렁하게만 묽게 삶긴채로고 반은 뭉게어서 반의 맛인 팥의 단맛을 설탕과 함께 어우려저 있어 진미를 알수 없읍니다.붉은팥을 솥에 넣고 물에 잠길만큼 물을 붓고 첫물은 안좋은 사포닌을 제거하기 위해서 끓고 나면 모두 부어서 철저히 버립니다. 물을 제거시킨 붉은팥 25%를 다시 솥에 넣고 미리 손질해 놓은 고구마 5%와 단호박 3%도 같이 넣어서 물 55%와 같이 다시 끓입니다.끓고 나면 모두를 함께 고속분쇄기나 믹사에 넣어서 초미립자에 가깝도록 분쇄합니다. 분쇄하고 난후에 찹쌀가루 3%, 새알심 3%, 소금 1.5%, 꿀 4.5%를 함께 넣어 새알심이 둥둥 뜰때까지 끓인후 드시면 정말 맛있는 팥죽을 고안한 식품이다.
