In this study, raw ginseng water extract solutions were analyzed to set up the functional saponin content and quality optimization condition. The highest saponin content among the total raw ginseng water extracts was $74.6;mg/100;m{ell}$ which was extracted at $75^{circ}C$ for 24 hours. In addition, the saponin content decreased according to the increased extraction temperature and time. The highest total content of $Rb_2$ and Re was $19.9;mg/100;m{ell}$ at $75^{circ}C$ for 12 hours which decreased according to the increased extracted temperature and time. The highest prosapogenin ($Rg_2;+;Rg_3;+;Rh_1$) content among the total raw ginseng water extracts was $28.6;mg/100;m{ell}$ which was extracted at $85^{circ}C$ for 36 hours. The reducing sugar content, sweetness and turbidity were increased according to the increased extraction temperature and time. But pH were decreased according to the increased extracted time.