The objectives of this study were to increase the contents of functional ingredients and water soluble polysaccharides obtained from ginger extracts using ethanol and enzymes and to determine the applicability in pilot-scale production for the food industry. The processing of ethanol-treated extract (step I) depended on the extraction methods and time period of extraction. The enzyme-treated extract (step II) was processed with or without pH adjustment. The water soluble index (WSI) and total polyphenol (TP) content of the enzyme-treated extract (B) without pH adjustment decreased by 5.1% and 0.85%, respectively, as compared with that of the pH-adjusted extract (A). For the ethanol-treated extract processed by the reflux method, WSI of 9.59%, TP content of 4.75%, total flavonoid (TF) content of 1.38%, and total gingerol/shogaol content of 6.50% were obtained. The total gingerol/shogaol content was higher by 3.6 times than those obtained from the extract processed by the stirring method. As the reflux extraction time increased, WSI and the TP, TF, total gingerol/shogaol contents increased significantly. Therefore, the optimum condition for processing the ethanol extract involved refluxing for 2 h at 83℃ unadjusting the optimum pH. The variability of analysis of the parameters depending on different extraction scales was confirmed to be within ±7%. The ethanol and enzyme based approach described in this study would be beneficial to food industries for developing functional products and materials from ginger.