PURPOSE: A manufacturing method of seasonings similar to the flavor of beef broth is provided to manufacture the seasonings similar to the flavor of the beef broth by optimizing the combination ratio of reaction precursors and reaction condition. CONSTITUTION: 20-40 weigh% of yeast extract, 5-10 weight% of refined salt, 5-15 weight% of shiitake extract, 5-15 weight% of leek, 5-15 weight% of HVP, 0.5-5 weight% of alanine, 0.5-5 weight% of rice bran oil, 0.5-5 weight% of palm oil, 0.5-5 weight% of thiamine HCl, 0.1-2 weight% of xylose, 0.1-2 weight% of cystine, 0.05-2 weight% of methionine, and 0.05-2 weight% of disodium succinate are mixed. The mixture is heated at 90-110 deg. C for 1-3 hours. [Reference numerals] (AA) Blend raw materials； (BB) Heating reaction； (CC) Frost (4~10°；C)； (DD) Filter (40mesh)； (EE) Spray dehydration； (FF) Beef broth flavor seasoning； (GG) Seasoning； (HH) Spray dehydration； (II) Beef flavor base본 발명은 소고기 육수 맛 조미료 제조 방법에 관한 것으로, 더욱 상세하게는 소고기를 사용하지 않고 소고기 육수 풍미와 유사한 조미료를 제조하는 방법에 관한 것이다.
