The present invention relates to a bottled peach with improved texture and reduced saccharides, and a manufacturing method thereof. To be more specific, the manufacturing method comprises: a mixing step (S100) of putting 50 wt% of purified water, 30 wt% of sugar, 10 wt% of oligosaccharide, and 10 wt% of high fructose corn syrup into a prepared container, mixing and boiling the mixed solution, and mixing the mixed solution to have 45-47 brix of sugar content and pH 3.1-3.2； a heating step (S200) of putting the mixed solution in a prepared glass bottle up to a point 2 cm below from the bottle neck of the glass bottle, putting peach in the glass bottle after slicing a washed and peeled off peach in a thickness of 1-1.5 cm, and heating the glass bottle； a cap sterilizing step (S300) of, upon completion of the heating step, leaving a relatively hot glass bottle cap for 5-10 minutes in a state of heading downwardly in order to sterilize the cap of the glass bottle； a first cooling step (S400) of, upon completion of the cap sterilizing step, standing the glass bottle so that the cap can head upwardly, washing and cooling the glass with water at 45°C for 5-10 minutes； and a maturing step (S500) of maturing the cooled glass bottle for three months so that the mixed solution with the peach has 17-18 brix of sugar content and pH 3.5-3.7. Therefore, the manufacturing method can process a bottled peach with standardized quality and improved sitologic values by continuously processing the bottled peach with high quality through suggestion of optimum conditions for a preprocessing process, and can improve consumer taste and provide high added values. 본 발명은 조직감이 살아 있는 당류 저감화된 복숭아 병조림 및 그 제조방법에 관한 것으로, 더욱 자세하게는 구비된 용기에 정제수 50중량%, 설탕 30중량%, 올리고당 10중량%, 액상과당 10중량%을 넣어 혼합한 후 끊여 혼합액이 당도 45~47brix, pH 3.1~3.2가 되도록 혼합하는 혼합단계(S100)； 구비된 유리병에 상기 혼합액과 복숭아를 각각 넣되, 상기 혼합액을 유리병의 입구에서 2cm 남겨둔 지점까지 채우고, 상기 복숭아는 세척후 껍질을 벗기고 1~1.5cm 두께로 슬라이스한 후 넣어 상기 유리병을 가열하는 가열단계(S200)； 가열단계 후 비교적 뜨거운 유리병 뚜껑을 하부로
