The present invention relates to a high functional Orostachys japonicus extract using Orostachys japonicus, and to a method for producing the same. Beneficial components which Orostachys japonicus has can be more effectively extracted at excellent quality, so the components can be utilized in producing several sorts of foods and beverages. When the components are used for tea, more excellent functionality, usability, and stability are ensured, so the component can remarkably contribute to creating high quality products and high added values. The Orostachys japonicus extract of the present invention can be used by being added or included in foods, and is produced by using Orostachys japonicus which is known to have various effects and functions as an active ingredient. Also, effective tastes, fragrances, and nutrients which Orostachys japonicus have are extracted at high purity, and the Orostachys japonicus extract is formed in a solid form. The method of the present invention comprises: an Orostachys japonicus raw ingredient preparing step of obtaining an Orostachys japonicus ingredient by washing Orostachys japonicus using water and by removing moisture on the outer surface thereof through a drier or a natural drying scheme an Orostachys japonicus raw liquid producing step of obtaining an Orostachys japonicus raw liquid by grinding the Orostachys japonicus raw ingredient in a mixer and by filtering fibers through a net and an Orostachys japonicus freezing, sublimating, and drying step of obtaining an Orostachys japonicus extract frozen and dried to have a moisture content of 10 wt% or less by rapidly freezing an Orostachys japonicus raw liquid at a temperature of -40°C and by directly sublimating the same without having a liquefying step.COPYRIGHT KIPO 2017본 발명은 와송이 갖는 유익한 성분들을 더욱 효과적이고 우수한 품질로 추출이 가능함에 따라, 이를 각종 식품, 음료 등의 제조시에 활용되거나 또는 차로 이용되는 경우에 더욱 우수한 기능성과 사용성 및 안전성이 배가되어 고급제품 및 고부가성 창출에 크게 기여할 수 있는 와송을 이용한 고기능성 와송추출물 및 그 제조방법에 관한 것이다.즉, 본 발명은 식품에 첨가 또는 포함시켜
