the pure water are combining and the molecular bond partly occurs in the mixing step 306 and it makes the third beverage having a new taste the size of particles of materials and combining rate are determined according to the property of the material for mixing to design the taste and use of the new beverage and the size of the nano particles of the materials to suit the design are controlled by setting of the ultrafine nano grinding means 303 313 as described the invention provides a technology to make various third beverages containing various fragrance and nutrient components by combining various kinds of ultra fine nano particles of the material nano particles of the soymilk and pure water in the process the object of the expectation can be accomplished by mixing nano scale particles preferably less than 40 nano scales of functional materials which are extracted from a ginseng a green tea a chitosan etc and flavoring agent including vitamins coffee or chocolate etc can be added if needed for design fig4 is a block diagram of another method for manufacturing a third beverage utilizing beans as described before the starch component of the bean is metamorphosing into a dextrin and sterilizing bacteria parasitizing on the bean by heating process between 160 170 degree centigrade with a heat chamber 402 having heating means selected from an external heating means or a rotating high pressure heat chamber in which heating of the beans at high pressure.