The present invention relates to a method of manufacturing a red ginseng tube with improved convenience through a method for producing red ginseng and red ginseng concentrate, comprising: a first sorting step (S1) of removing foreign substances such as soil and weeds from the ginseng； Washing the first selected fresh ginseng with a washing machine (S2)； (S3) of washing the washed ginseng at 50 to 80 DEG C for 10 to 60 minutes； And (S4) freezing for 1 to 6 days at -10 to 10 캜 after the completion of the steaming. (S5) thawing at a temperature of 25 to 80 for 1 to 6 days after the freezing is completed； And drying (S6) the dried red ginseng at a temperature of 40 to 90 deg. C in the drier after the thawing is completed. The red ginseng prepared by the red ginseng manufacturing method is washed with 1 to 85% ethanol or purified water at a weight ratio of 5 to 15 times, A step (S7) of extracting the red ginseng from the second step to the fifth step by repeating the extraction process of the first red ginseng liquid for extracting red ginseng at 40-95 DEG C for 6 to 36 hours and the extraction process of the first red ginseng extract, (S8) of concentrating the red ginseng extract, which has been increased in taste, content, and yield, and packaging the red ginseng concentrate in a tube (S9). The present invention is characterized in that, And through the thawing process, it is possible to artificially generate micropores through cell wall destruction through water crystallization, thereby improving the yield of the intracellular components and enabling the stable elution of saponin Increases sensuality, symbols, and the content and yield, it is possible to provide a functional food that the consumer can very conveniently be ingested by wrapping the tube to improve the viscosity (filling property) and solubility.본 발명은 홍삼 및 홍삼농축액 제조방법을 통해 편의성이 증진된 홍삼튜브 제조 방법으로써, 수삼에 묻어 있는 흙, 잡초 등과 같은 이물질을 제거하는 1차 선별단계(S1)； 상기 1차 선별된 수삼을 세척기로 세척하는 단계(S2)； 상기 세척된 수삼을 50~80℃ 온도에서 10~60분간 증숙하
