(B) preparing a cinnamon concentrate, an omija concentrate, and a gugija concentrate (b) a step of preparing a concentrate of Bombyx mori, an oder concentrate, a blueberry concentrate, an Aronia concentrate, a black currant concentrate, a blackberry concentrate and an elderberry concentrate (c) a mixture of 45 to 55 wt% of tapioca starch, 8 to 15 wt% of maltodextrin, 0.1 to 0.2 wt% of guar gum, 5 to 10 wt% of a flavor, 0.1 to 0.5 wt% of a colorant and 28 to 32 wt% (D) a step of preparing a solid material comprising (b) a step of preparing a solid material which is prepared by mixing a crude solid material with a crude solid material, (d) a step of mixing the crude material with a brambled concentrate, an audi concentrate, a blueberry concentrate, an aronia concentrate, a black currant concentrate, a blackberry concentrate, an elderberry concentrate and a cinnamon concentrate, And (e) sterilizing the mixed product, wherein step (a) comprises the step of washing the bacterium, the berry, the blueberry, the atorie, the black currant, the blackberry and the elderberry, respectively, Each of which is obtained by centrifuging the juice solution at 9,000 to 11,000 rpm for 5 minutes to 30 minutes, and a step of centrifuging each of the centrifuged berry solution Separation of the juice supernatant at the upper part 0.1 to 0.5 parts by weight of pectinase (PECTINASE) and 0.1 to 1.0 part by weight of bentonite are added to each of the juice supernatant, and the mixture is refined at 30 to 50C for 12 to 48 hours And filtering the filtered clarified juice filtrate, respectively, and concentrating the filtered juice filtrate under reduced pressure at a temperature of 50 to 70C to prepare a respective berry concentrate having a sugar content of 35 to 45 Brix And a method for producing an antioxidant-functional berry drink containing the solid material.In addition, it is possible to provide an antioxidant-functional berry beverage containing a solid material produced by a method f
