The present invention relates to a method for producing an Eastern prickly pear fruit beverage fermented with kimchi lactic acid bacteria, and an Eastern prickly pear fruit beverage produced through the method. In particular, an Eastern prickly pear fruit fermented material is produced by fermenting an Eastern prickly pear fruit extract extracted in a specific extraction condition by kimchi lactic acid bacteria, and the Eastern prickly pear fruit fermented material and bamboo salt water are mixed in a specific content. Thus, an Eastern prickly pear fruit beverage containing a large quantity of excellent components of Eastern prickly pear and having effects of preventing and alleviating oral odors can be produced. In the Eastern prickly pear fruit beverage produced according to the present invention, compared to a conventional Eastern prickly pear fruit beverage, a sticky feeling is alleviated, and tastes and flavors are improved. Thus, overall palatability is excellent, and consumption is easy. Accordingly, not only adults but also men and women at all ages including the adults can consume the Eastern prickly pear fruit beverage of the present invention.COPYRIGHT KIPO 2018본 발명은 김치유산균으로 발효된 천년초 열매 음료의 제조방법 및 상기 천년초 열매 음료의 제조방법에 의해 제조된 천년초 열매 음료에 관한 것으로, 상세하게는 특정 추출 조건에서 추출한 천년초 열매 추출물을 김치유산균으로 발효시켜 천년초 열매 발효물을 제조하고, 상기 천년초 열매 발효물과 죽염수를 특정 함량으로 혼합하여, 천년초의 우수한 성분이 다량 함유되어 있으며 구취의 예방 및 개선 효과를 갖는 천년초 열매 음료의 제조방법에 관한 것이다.본 발명에 의해 제조된 천년초 열매 음료는 기존 천년초 열매 음료와 달리 끈적이는 느낌이 개선되고 맛과 향도 좋아져 전체적인 기호도가 우수함으로써 복용이 용이하여 어른들뿐만 아니라 아이들을 포함한 다양한 연령계층이 복용할 수 있는 장점이 있다.
