The present invention relates to a method for manufacturing red ginseng extract having organic saponin component and, more specifically, to an invention which adds organic acid and water to residual red ginseng after heating the red ginseng at high temperature and extracting for 4-6 times, and completely extracts the saponin components remaining in the red ginseng by extracting while adding ultrasonic vibration and microbubbles after aging. The above characteristics of the present invention can be achieved by the method for manufacturing red ginseng extract having second decocting organic saponin component which comprises the steps of: adding 0.5-1 wt% of organic acid to red ginseng residue after extracting the red ginseng for 4-6 times and inputting the same into a low temperature ripening room which maintains at 9-11°；C and aging for 22-26 hours； adding 5-8 times of water in weight ratio based on the aged red ginseng residue and inputting into a tank； maintaining the internal temperature at 80-85°；C by heating the tank with a heater, adding the ultrasonic vibrations and microbubbles to the red ginseng and water and extracting for 6-8 hours； and placing the organic saponin extracts in which extraction is completed into the low temperature ripening room which maintains at 9-11°；C and aging for 22-26 hours. [Reference numerals] (AA) Red ginseng residue； (BB) Aging； (CC) Organic acid； (DD) Tank storing； (EE) Extraction； (FF) Ultrasonic vibration microbubbles； (GG) Microorganism fermented liquor, myrrh extract, yellow lacquer extract, lacquer extract； (HH) Aging； (II) Finish； (JJ) Mix； (KK) Fermentation； (LL) Finish본 발명은 유기사포닌 성분의 홍삼 추출액 제조방법에 관한 것으로서, 더욱 상세하게는 홍삼을 고온으로 가열하여 4∼6회 추출한 후 남은 찌꺼기 상태의 홍삼에 유기산과 물을 가하고, 숙성시킨 후 초음파진동과 미세기포를 부여하면서 추출하여 홍삼에서 남아있는 사포닌 성분을 완전히 추출할 수 있도록 한 발명에 관한 것이다.전술한 본 발명의 특징은, 홍삼(紅蔘)을 4∼6회 추출한 후 남은 홍삼 찌꺼기에 대해 0.5∼1중량％의 유기산을 부여하여 9∼11℃온도를 유지하는 저온 숙성실에 넣고 22∼26시간 숙성시키는 단계； 숙성이 완료된 홍삼 찌꺼기에 대해 중량비율 5∼8배수의 물을 가하여 탱크에 투입하는 단계； 히터로 탱크를
