In order to obtain improved taste and functionality of heated and pressed ginseng, this study was carried to compare the contents of ginsenosides and rheological properties according to heating temperature (160, 180, 200 and 220℃) and pressure time (0, 20 and 40min, 14±2 kgf/cm2). As a results, the ginsenoside content of heated and pressed ginseng without adding water was the highest on pressure (10 min) treatment pressure at 180℃. In ginsenosides composition, various kinds of saponins (Rg3, Rg5, Rg6, F1, and F4 etc.) were produced at temperature (180℃)and pressure processing (10 min). The lightness of heated and pressed ginseng without adding water was decreased according to increasing of temperature, and redness and yellowness were increased.