Beverage containing pine-mushroom and manufacturing method there of A method of manufacturing a mushroom drink containing ground material and

juice of pine mushroom(Tricholoma matsutake) by grinding pine mushroom and soaking in soaking liquid containing ascorbic acid, erythorbic acid, sodium chloride and citric acid is provided. The mushroom drink has medicinal values of pine mushroom, excellent taste and flavor as well as a crunchy taste. The pine mushroom drink contains 2.0 to 40.0% by weight of ground material and juice of pine mushroom, 60.0 to 98.0% by weight of purified water, and additionally one or more components selected from the group consisting of jujube fruit extract, ginger extract, Korean pear extract, sorbitol, liquid fructose, refined salt and citric acid. The pine mushroom drink is sterilized at 90 to 120deg.C for 5 to 20min after packaging. The ground material and juice of pine mushroom are obtained by grinding pine mushroom, soaking in soaking liquid and dehydrating. The soaking liquid contains 0.1 to 2.5% by weight of ascorbic acid, 0.1 to 2.5% by weight of erythorbic acid, 0.1 to 2.5% by weight of sodium chloride, 0.1 to 1.5% by weight of citric acid and purified water. Freeze dried tricholoma matsutake and production there of PURPOSE: Provided are freeze dried Tricholoma matsutake, its manufacturing method and foods, food additives or beverages containing it. The prepared Tricholoma matsutake is less likely to be changed in its nutrition and physical properties but is more likely to be increased in its natural flavor. CONSTITUTION: Tricholoma matsutake or its slices with a thickness of 4mm are immersed in a flavoring agent containing 0.1 to 10%(v/v) of a Tricholoma matsutake flavor for 20 to 60min and then freeze dried under reduced pressure. A food selected from the group consisting of special nutritious foods, meat foods, fish meat products, bean curds, jelly, noodles, health supplementary foods, seasoning foods, confectionery, dairy products, kimchi, pickled foods and beverages contains the freeze dried Tricholoma matsutake, Tricholoma matsutake powder or Tricholoma matsutake slices. Manufacturing method of a drink using dried oak mushroom PURPOSE: A manufacturing method of a drink by using oak mushroom is provided to increase demand for oak mushroom by making oak mushroom extract and adding the extract into a drink after eliminating a fishy smell of the mushroom. CONSTITUTION: The drink is manufactured by the following steps. Dried oak mushrooms of 100g are digested in an acetic acid solution of 0.1% concentration of 1000g for 4 hours to restore. The restored mushrooms are cut to extract in boiling water of 1000g for 4 hours, and squeezed with a belt press. Citric acid of 0.2g is added to the squeezed extract, is heated for 5 minutes, is cooled at 4deg.C, and is left for 12 hours. The extract is primarily filtered through a filter having 10micrometer of an aperture size and secondarily filtered through another filter having 1micrometer of an aperture size. The filtered extract of 15g, citron extract of 3g, apple extract of 0.15g, high fructose of 10g, sodium citric acid of 0.02g, ascorbic acid of 0.2g, benzoic acid of 0.05g and distilled water of 72g are mixed to manufacture drink extract. The drink extract is filtered, sterilized, vacuum packed and sterilized.