PURPOSE: A manufacturing method of Japanese plum is provided to be extracted in a short period of time by preventing a rancidity rate of the plum and not keeping the plum or the plum mixed with sugar for a long period of time. CONSTITUTION: A manufacturing method of Japanese plum extract comprises the following steps: the first aging step of the plum extract by mixing the plum and sugar with a 1:0.9-1.2 ratio and heating at 58-72 deg. C for 100-150 minutes； the second aging step of maintaining the temperature of the plum extract at 70-80 deg. C for 12-20 hours； and storing at room temperature for 20-40 hours. The manufacturing method of Japanese plum extract comprises the following steps: the first aging step of mixing the plum and sugar with a 1:0.9-1.2 ratio, adding 8-20 parts by weight of extra additives based on 100 parts by weight of plum and sugar mixture, and heating at 58-72 deg. C for 100-150 minutes； the second aging step of maintaining temperature of 70-80 deg. C for 12-20 hours； and storing at room temperature for 20-40 hours. The extra additives may be the fermented tea leaves or a fermented tea extract.본 발명에 따른 매실액 제조방법은 매실을 설탕과 1:0.9~1.2의 비율로 혼합하여 보관용기에 담아 58 내지 72℃에서 100 내지 150분 동안 가열하는 매실액의 1차 숙성하고, 상기 매실액의 온도를 70 내지 80℃에서 12 내지 20시간 동안 유지하는 2차 숙성한 뒤, 상기 매실액을 상온에서 20 내지 40시간 동안 보관하여 제조한다.본 발명에 따른 매실액 제조방법은 장기간 보관해서 제조하는 매실액을 단기간으로 단축시켜 제조시 발생하는 생산비와 유지비를 줄일 수 있고, 시장 수요에 즉각적으로 공급할 수 있다.
