PURPOSE: A method of making a functional arrowroot beverage by fermenting an arrowroot stem extract, a mulberry leaf extract and oligosaccharide at low temperature is provided. The product has effect of preventing hangover effects in humans caused by consumption of alcoholic beverages and contains efficacy of arrowroot and mulberry. CONSTITUTION: A mixture of 80% by weight of an arrowroot extract, 10% by weight of a mulberry leaf extract and 10% by weight of oligosaccharide is fermented at low temperature to produce a functional arrowroot beverage. The arrowroot extract and mulberry leaf extract are obtained by grinding arrowroot stems and mulberry leaves to a predetermined size, extracting and then squeezing with a hydraulic press.
