PURPOSE: A production method of an instant porridge for a diabetic patient is provided to contribute to ameliorating diabetes and improving immunity having colored barley and oats as a main material and to increase functionality. CONSTITUTION: Black barley and oats which are main materials are processed to a powder type. Brown rice and mushrooms which are supplementary materials are processed to the powder type. The processed main materials and the supplementary materials are mixed. Water is added into the mixtures of the main materials and the supplementary materials. The mixture comprises 61 parts by weight of the black barley, 20 parts by weight of the oats, 15 parts by weight of non-glutinous brown rice and 4 parts by weight of black mushrooms. A drying process of the black barley dries the washed black barley at a temperature range of 50-70 deg. C for 10-30 hours. A roasting process of the black barley comprises the first section which heats barley at 70-100 deg. C and the second section which steams the black barley allowing the far infrared rays without applying heat. A steaming process of the oaks is performed for 20-40 minutes and a cooling process is performed for 30 minutes to one and half hour in a room temperature. A roasting process of the oaks comprises the first section in which the oaks are heated at the temperature of 80-98 deg. C and the second section in which the oaks are steamed allowing the far infrared rays without applying heat. [Reference numerals] (S100) Step of processing main materials； (S200) Step of processing supplementary materials； (S300) Step of mixing； (S400) Step of adding water본 발명은 당뇨환자용 즉석죽 제조 방법 및 당뇨환자용 즉석죽에 관한 것으로, 보다 상세하게는 주재료인 유색보리(흑맥)와 귀리 및 부재료인 현미(멥쌀현미)와 버섯(목이버섯)을 가공 및 혼합한 즉석죽을 제조할 수 있도록 하여, 당뇨, 특히 제 2형 당뇨의 발병을 미연에 방지함은 물론, 당뇨환자의 혈당 상승을 억제하고 당뇨합병증 예방에 도움을 줄 수 있도록 한 것이다.특히, 본 발명은 주재료 및 부재료에 대한 최적의 가공조건과 혼합비율을 제공함으로써, 원료의 가공 처리에 따른 영양성분, 기능성성분 및 이화학적 특성 향상시키고 즉석죽의 품질특성 및 관능성 향상시킬 수 있다.또한, 즉석죽의 품질특성 개선을 통하여 소비자의 기호도를 만족
