PURPOSE: To obtain a lactic fermentation beverage having improved flavor and taste by mixing processed fruits, processed vegetables, and animal or plant milk products in a specific proportion, sterilizing, cooling, subjecting lactic fermentation inoculated with a usual lactobacillus for food, separating cell bodies from the fermentation mixture and adding the remaining solution.

CONSTITUTION: A mixture containing more than 20wt.% of process fruits, calculated as raw juice, 3W10wt.% of processed vegetables, calculated as raw juice, and 3W10wt.% of animal or vegetable milk, based on the solid content, is sterilized, cooled down, subjected to lactic fermentation by inoculating with a usual lactobacillus for food such as Lactobacillus bulgaricus. Then, cell bodies are separated, the remaining solution is, when needed, concentrated and/or adjusted to give a lactic fermentation beverage.