PROBLEM TO BE SOLVED: To provide a soft drink and alcoholic drink in which the oxidative effect is prevented by use of an antioxidant obtained from natural vegetable.SOLUTION: The drinks are obtained as follows: when a raw beat is self-fermented at a temperature in a range of 55°C to 90°C and placed under a controlled environment of humidity in a range of 75% to 90%, the self-fermentation of the raw beat proceeds and a fermented beat that is softer than before fermentation and that is in dark brown color, is obtained； according to the fermented beat obtained by fermentation-maturing the raw beat under an environment of such prescribed temperature and prescribed moisture, the total polyphenol content becomes 30 or more-folds of raw beat and is 750 mg/100 g or more and also the tannin content becomes 40 or more-folds of raw beat and is 650 mg/100 g or more； and the extract liquid containing, as the major component, the total polyphenol and tannin extracted from the fermented beat is added to a prescribed amount of drinking water, fruit juice drink or vegetable juice, carbonated beverage, alcoholic drink.COPYRIGHT: (C)2015,JPO&INPIT【課題】自然の野菜から取得した酸化防止剤を使用して酸化作用を防止する清涼飲料及びアルコール飲料とすること。【解決手段】生ビートを５５℃～９０℃の範囲内の温度で自己醗酵、７５％～９０％の範囲内の湿度の管理環境下に置くと、生ビートの自己醗酵が進行して、醗酵前よりも柔らかく、黒褐色の醗酵ビートが得られる。また、このような所定温度、所定湿度の環境下で生ビートを醗酵熟成させることにより得られる醗酵ビートによれば、総ポリフェノール含有量が生ビートの３０倍以上で７５０ｍｇ／１００ｇ以上となり、また、タンニン含有量が生ビートの４０倍以上で６５０ｍｇ／１００ｇ以上となる。この醗酵ビートから抽出した総ポリフェノール及びタンニンを主成分とする抽出液を所定量の飲用水、果汁飲用または野菜汁、炭酸飲料、アルコール飲料に添加してなる。【選択図】図２
