Macrolepiota spp. list of the species found in Korea is composed of 4 species(Lee & Lee 2000). Macrolepiota spp. in Korea is M. alborubescens, M. neomastoidea, M. procera , and M. rhacodes. As the member of Lepiotaceae, Macrolepiota belongs under Eumycotina, Basidiomycotina, Eubasidimycotina, Hymenomycetidiae, and Agaricales. Its outer pileus of Macrolepiota spp. is serrate radially, a small scale is scattered its peridium. And stipe has a small annulus attached to it. Spores are subspore or fusiform, white and it has pseudo-amyloid. Each shape, size, shine and quility of fruiting body of Macrolepiota spp. is different in the breed and it is important sources of a classification of Macrolepiota spp. Especially, the shapes and colors of various scaly which are on the surface of the fungus are important to the external classification.

As a result of analysis of Jangaji used to jangheung oak-mushroom, water content appeared to young oakmushroom 83.13%, completely mature oak-mushroom 66.82%. As the harvest times are delay, water content decreased. As a oak-mushroom was mature, crude protein content increased. But it was decreased after completely maturing. The crude fat content in the pileus part 10-20 times were higher than a stalk parts. As a oak-mushroom grew, content of crude fiber increased in both a pileus and a stalk. The reducing sugar content in the pileus part 10-20 times were higher than stalk parts. After it was 2~4 hours preserve with salt, salinity appeared to proper density at 2.69~2.52%. The most suitable water content appeared after 4 hours drying in 40℃ in order to improve a taste and incense. It was longer preserve with salt, brightness was became lower in both jangaji and spices. When 1.5 month of acceleration experiment compared with room temperature three months, microbe inspection was stationary. Therefore, We fixed expiry date at 12 months considering stability of a product.

The change on quality was measured to development functional steak sauce using superior oak-mushrooms with unique scent and functionality. Measure for Chromaticity according to method of addition indicated that L value of Experimental treatmentⅠ(oak-mushroom powder 1%, chopping 3%) was lower than Control and Experimental treatmentⅡ(Concentrated liquid 0.5%, chopping 3%). There was no significant difference between Control and two Experimental treatments in the result of pH measure. The total acidity showed that there was no significant difference between Experimental treatmentⅠ(1.544%) and Experimental treatmentⅡ (1.538%), but Experimental treatmentⅠand Ⅱ were lower than Control. The quantitative analysis of Chlorine showed that there was no significant difference among Experimental treatmentⅠ(4.19W/V%), Experimental treatmentⅡ(4.32W/V%) and Control(4.23W/V%). The viscosity on Experimental treatmentⅠand Ⅱ were more increased than Control. Microorganism was not discovered in the result of microorganism experiment of oakmushroom sauce. Experimental treatmentⅠwas higher preference than Experimental treatment Ⅱ.

We used the linteus and oak-mushroom fungus that were a functionality mushroom, and We developed Korean cookies. Study of Korean cookies development used functionality mushroom mycelium culture rice. The optimal Proper water for culture rice were on 4 hours ideal. The optimal temperature for oak-mushroom mycelial growth of 25℃. The grain inoculum-source was the best in the oak-mushroom. And the lipid inoculum-source was the best in the linteus . Crude protein, crude fat, crude fiber appeared high at general component analysis results culture rice. but difference didn’t happen in crude ash. This culture rice of mushroom fungus contained glucose, sucrose in free sugar of the analysis results. Glucoses appeared high 10-50 degree compare with control at culture rice. This culture rice of mushroom fungus contained oxalic acid, tartaric acid, malic acid in total organic acid of the analysis results. Total organic acid appeared high compare with control at culture rice. K was detected highest during mineral element. Total mineral element content appeared high at linteus (411.86mg%) and oak-mushroom(410.10mg%) culture rice than control(220.80mg%). As a result of having measured chromaticity of culture rice, a L value and a(red color) value appeared high except red rice. Also, b(yellow color) value appeared high at linteus black rice than control. Sensuality evaluation results of the Korean cookies which used culture rice showed for the preference that control was higher.

Cystoderma list of the species found in Korea is composed of 6 species(Lee & Lee 2000). Cystoderma in Korea is Cystoderma amiaanthinum, Cystoderma carcharias, Cystoderma fallax, Cystoderma granulosum, Cystoderma japonicum and Cystoderma terreii. As the member of Lepiotaceae, Cystoderma belongs under Eumycotina, Basidiomycotina, Eubasidimycotina, Hymenomycetidiae, and Agaricales. Its outer pileus of Cystoderma is serrate radially, a small scale is scattered its peridium. And stipe has a small annulus attached to it. spores is subspore or fusiform, white and it has pseudoamyloid. Each shape, size, shine and quility of fruiting body of Cystoderma is different in the breed and it is important sources of a classification of Cystoderma. Especially, the shapes and colors of various scaly which are on the surface of the fungus are important to the external classification.

This study was performed to analysis of chemical constituent in Polygonum multiflorum root (PMR) by different dry methods (hot-air dry, shade dry, and freeze dry). The results are summarized as followings; major free sugar were detected fructose, glucose, and sucrose in dried PMR based on various dry methods. The highest content of free sugars was found in freeze dried PMR. The four organic acids were detected in dried PMR by HPLC analysis. The content of oxalic acid in shade dried PMR was higher than the dried PMR by different dry methods. The content of total amino acid and essential amino acids were high in the orders of freeze drying > shade drying > hot-air drying. The potassium and magnesium levels of freeze dried PMR was significantly higher than the other drying method of PMR. Whereas the calcium and sodium levels were higher in hot-air dried PMR. The major fatty acids were determined the linoleic acid in PMR by different dry methods.