A manufacturing method and products of drinks with Bacillus natto includes a first step of selecting a kind of Bacillus natto, a second step of preparing a culture medium, a third step of culture, a fourth step of mixing, a fifth step of refrigeration. The first step is to select a most proper Bacillus natto possible to endure high temperature from those on sale in the market or from those grown in the natural environment, and then to store it in Petri dishes. The second step is to put various nutrients in water and mix them in a balanced condition to be used as the culture medium. The third step is to put proper colonies of the Bacillus natto in the culture medium placed in a container to let these two different elements mixed and cultured under a definite condition to harvest fermentation solutions after a certain period of time. The forth step is to pour and mix the finished fermentation solutions in drinks in a proper proportion in a refrigerating package. The final step is to place the refrigerating packages in a freezing room, making the drinks with Bacillus natto frozen, which is quite nutritional for human bodies by improving the stomach and intestines conditions and adjusting physiological function and maintain healthiness.一種富含納豆菌之飲品的製造方法，其步驟包含：A.菌種篩選步驟：將從市面上或自然環境中篩選獲得的耐高溫納豆菌菌株保存於培養盤中；B.培養基準備步驟：將各種營養素於水中混合均勻，作為培養基備用；C.培養步驟：將適量菌株置入含有培養基之容器內，以固定條件培養一段時間後獲得菌液；D.混合步驟：將培養完成之菌液依比例添加至含有飲品原液之冷凍包裝盒中；E.冷凍包裝步驟：將冷凍包裝盒置於冷凍庫，使飲品凍結成型。由前述步驟所得之富含納豆菌的飲品，經人體攝取之後，能改善腸道環境，以調節人體生理機能及維護健康。
