The present invention relates to a method for preparing a Japanese apricot candy, by which the product differentiation with a cheap candy can be accomplished to increase the preference of consumers for the Japanese apricot candy, the functionality is strengthened by using a concentrated solution of functional medicinal materials, and healthier candy can be produced through substituting liquid fructose with a natural source. The method for preparing a Japanese apricot candy according to the present invention comprises the steps of: 1) pre-treating a solution including at least any one from concentrates of Japanese apricots, pears, Chinese quince, a pomegranate and a jujube, and then mixing the solution to prepare an alternative to sugar 2) metering main ingredients including at least any one among Japanese apricot concentrate, organic sugar, starch syrup, vegetable oil, glycerin fatty acid ester, and caramel coloring and additives including at least any one among balloon flower concentrate, citric acid, pine aroma, and Japanese apricot aroma 3) mixing and stirring the main ingredients to prepare a first mixture 4) mixing the first mixture with the alternative to sugar to dissolve the mixed solution 5) firstly concentrating the dissolved first mixture 6) secondly concentrating the firstly-concentrated first mixture 7) mixing and stirring the secondly-concentrated first mixture with the metered additives to prepared a second mixture 8) firstly cooling the second mixture 9) molding the cooled second mixture and 10) secondly cooling the molded second mixture.COPYRIGHT KIPO 2015본 발명은 매실 캔디 제조방법에 관한 것으로, 보다 상세하게는 저가캔디와 차별화하여 선호도를 높이면서도 기능성 약재 농축액으로 기능성을 보강하고, 액상과당을 천연원료로 대체함으로써 보다 건강한 캔디를 만들 수 있는 매실 캔디 제조방법에 관한 것이다.본 발명에 따른 매실 캔디 제조방법은, 매실 농축액, 배농축액, 모과농축액, 석류농축액, 대추농축액 중 어느 하나 이상을 포함하여 전처리 한 후 혼합하여 당류 대체제를 제조하는 제 1단계 매실농축액, 유기농 설탕, 물엿, 식물성유지, 글리세린지방산에스테르, 카라멜 색소 중 어느 하나 이상을 포함하는 주재료와 도라지허브농축액, 구연산, 솔향, 매실향 중 어느 하나 이상을 포함하는 첨가물을 계량하는 제 2단계 상기 주재료를 혼합 교반하여 1차 혼합물을 제조하는 제 3단
