PURPOSE: A manufacturing method of mixed grain fermentation drink is provided to manufacture the mixed grain fermentation drink with excellent flavor, an antioxidant whitening function, and blood pressure control and blood clot degradation effects. CONSTITUTION: A manufacturing method of mixed grain fermentation drink comprises: a step of manufacturing porridge by adding water to pulverized mixed grains； and a step of obtaining a fermentation product by mixing a rice fermenting agent to the produced porridge and fermenting. The mixed grain is at least one kind of grains selected from the group consisting of Foxtail millet, sorghum, Hog millet, and Adlay. The rice fermenting agent is manufactured by inoculating filamentous fungi into rice which is water-immersed and steamed, cultivating, drying, and pulverizing. The filamentous fungi are Aspergillus oryzae or Aspergillus kawachii. The rice fermenting agent is manufactured by mixing 90-99 parts by weight of yellow rice wine starter which is manufactured by cultivating Aspergillus oryzae in the rice, and 1-10 parts by weight of white rice wine starter which is manufactured by cultivating Aspergillus kawachii. The fermentation is conducted at 40-70deg.C for 1-30 hours. [Reference numerals] (A1) Drink type(yogurt type)； (A10,B10) Pulverized fermenting agent； (A11,B11) Yellow rice wine starter + white rice wine starter； (A12,B12) Fermentation(60°；C, 6hr)； (A13,B13) Homogenization； (A14,B14) Sterilization(75°；C, 15min)； (A2,B2) Soaking mixed grains； (A3,B3) Drainage(1hr)； (A4,B4) Pulverization； (A5,B5) Adding water； (A6,B6) Including a fermenting agent； (A7) 2.6 times of ingredients； (A8,B8) Steaming(Porridge)； (A9,B9) Cooling(60°；C)； (B1) Drink type(Rich type)； (B7) 2.4 times of ingredients；잡곡발효음료의 제조방법이 제공된다. 상기 잡곡발효음료의 제조방법은 (a) 분쇄된 잡곡에 물을 첨가하여 죽을 제조하는 단계 및 (b) 상기 죽에 쌀발효제를 혼합하여 상기 죽을 발효하여 발효물을 얻는 단계를 포함한다. 상기 잡곡발효음료는 풍미가 뛰어날 뿐만 아니라, 항산화 미백, 혈압조절 및 혈전분해 효과가 뛰어나다.
