PURPOSE: Functional beverage using ginger vinegar, and a producing method thereof are provided to ferment ginger alcoholic drink with an acetobacter to produce the beverage with the flavor and taste of ginger. CONSTITUTION: A producing method of functional beverage using ginger vinegar comprises the following steps: mixing rice koji, lactic acid, and yeast to obtain yeast mash； adding more rice koji, ginger powder, and lactic acid into the yeast mach for firstly fermenting； adding hard boiled rice, puffed rice, and malt for secondly fermenting； adding more puffed rice or hard boiled rice for thirdly fermenting； adding more puffed rice and ginger concentrate for fourthly fermenting； adding oligosaccharide for aging； sterilizing the obtained aged liquid, and injecting an acetobacter for the acetic acid fermentation； filtering and sterilizing the acetic acid fermented liquid, and adding a ginger flavoring agent to the obtained ginger vinegar； and diluting the mixture before adding saccharide, carbonic acid, a Rubi Fructus extract, pectin, or calcium chloride. [Reference numerals] (AA) Dissolving sugar in drinking water； (BB) Inserting vinegar and a Rubi Fructus extract； (CC) Inserting ground ginger(0%, 0.1%, 0.5%), and stirring the mixture for 30 minutes； (DD) Removing ground ginger； (EE) Injecting carbonic acid using a carbonated water generator본 발명은 생강을 이용하여 제조된 술을 초산 발효시킴으로써 알콜의 산화로 인한 폐기물화를 최소화하고 면역강화 및 항산화 효과 등의 기능성뿐만 아니라 생강의 맛과 향이 더해진 풍미가 우수한 생강 식초를 이용한 기능성 음료의 제조방법 및 이에 의해 제조된 기능성 음료에 관한 것이다.
