PURPOSE: A method of manufacturing juice that has a functionality of internal antioxidant function by mixing and extracting vegetable and fruit at an optimum provided ratio. CONSTITUTION: 31-32 wt% of carrots, 15.4-16 wt% of broccoli, 23-24 wt% of cabbage, and 30.1-31 wt% of tomatoes are steamed at a temperature of 150°；C for 30 minutes and pulverized to extract a first mixed solution. 36-37 wt% of apples and 33-33 wt% of bananas are pulverized as uncooked to extract a second mixed solution. The first mixed solution and the second mixed solution are each aged for 36 hours in a traditional jar that maintains the temperature in a range of 10-15°；C. The first mixed solution is distilled in a distillation facility. The distilled first mixed solution and the aged second mixed solution are mixed to produce a third mixing solution. An amount of 1-3 times of water with respect to the weight of the third mixing solution is added to the third mixed solution and vacuum extraction is performed to extract the antioxidant functional juice. The antioxidant functional juice is low-temperature aged in a sealed space at 4°；C and stored in a storage tank. At least one additive of 1-5 wt% of mulberry, 2-6 wt% of Citrus junos, 3-4 wt% of cucumber, 8-10 wt% of cornus fruit, 2-6 wt% of mulberry leaves, 1-5 wt% of pine needles based on the weight of the first mixture is added to the first mixed solution. [Reference numerals] (AA) Start； (BB) End； (S1) Extract a first mixed solution by washing prepared vegetables containing 31-32 wt% of carrots, 15.4-16 wt% of broccoli, 23-24 wt% of cabbage, and 30.1-31 wt% of tomatoes, steaming at a temperature of 150°；C for 30 minutes, and pulverizing； (S2) Age for 36 hours in a sealed traditional jar which maintains the temperature in a range of 10-15°；C by adding an additive into the extracted first mixed solution； (S3) Distill in a distillation facility； (S4) Extract a second mixed solution by washing fruit containing 36-37 wt% of apples
