| 摘要 |
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. |
