The present invention relates to a broth base composition and a method for manufacturing the same. The broth base composition comprises: 72-78 wt% of extracted broth obtained by inserting 1-2 wt% of dried anchovies, 0.5-1.0 wt% of green onion, and 0.1-0.5 wt% of dried pollack bones into 70-75 wt% of water and extracting the same with hot water 7-13 wt% of a liquid raw material comprising 5-8 wt% of an anchovy extract concentrated liquid, 0.5-2.0 wt% of a clam extract, 1-2 wt% of a vegetable mixed concentrated liquid, and 0.5-1.0 wt% of sugar with low sweetness 1-3 wt% of an artificial flavor enhancer solution 5-6 wt% of sun-dried salt 0.1-0.3 wt% of disodium 5&prime-ribonucleotide 4-6 wt% of refined salt 0.01-0.02 wt% of a grape seed extract 0.05-0.1 wt% of lactobacillus fermented powder and 0.01-0.03 wt% of mixed soybean sauce. The broth base composition produced from the method has excellent appealability from having no off-taste or off-flavor, and has increased solid contents and optimized fat contents for excellent nutrition.COPYRIGHT KIPO 2017본 발명은 건멸치 1~2중량%, 대파 0.5~1.0중량%, 및 황태뼈 0.1~0.5중량%를 물 70~75중량%에 넣고 열수추출하여 얻어진 추출육수 72~78중량% 멸치추출농축액 5~8중량%, 조개엑기스 0.5~2.0 중량%, 야채혼합농축액 1~2 중량% 및 저감미당 0.5~1.0 중량%로 이루어진 액상원료 7~13 중량% 다시다 용해액 1~3중량% 천일염 5~6중량% 5-리보뉴클레오티드이나트륨 0.1~0.3중량% 정제소금 4~6 중량% 자몽종자추출물 0.01~0.02중량% 유산균발효분말 0.05~0.1 중량% 및 혼합간장 0.01~0.03중량%를 포함하는 육수베이스 조성물 및 이의 제조방법에 관한 것이다.
