PURPOSE: A manufacturing method of a beef extract with enhanced taste and smell compared to conventional beef extract products is provided. CONSTITUTION: Water is added to beef and boil to cook only the outer part of the beef, and produce beef stew. Proteinase is processed on the obtained beef stew to obtain protein catabolites. From the protein catabolite, lactobacillus is fermented to obtain lactobacillus ferment. Amino acid and saccharide are added to a lactobacillus fermented product, and the mixture is heated to perform Maillard reaction. The product of the Maillard reaction is extracted to obtain a beef extract. The proteinase is a mixture of flavoenzyme with protamex, flavoenxyme, or their mixture. The protamex is reacted for 0.8-1.2 hours with 0.4-0.6%(w/w), and flavoenxyme is reacted for 1.8-2.2 hours with 0.8-1.2%(w/w). The lactobacillus may be Leuconostoc mesenteroides. After the fermentation of lactobacillus, at least one material selected from actinomucor, mucor, aspergillus, and rhizopus are added based on the 0.1-0.5 weight of hydrolysate, and the mixture is fermented for 1-2 days at 10-30 deg. C. [Reference numerals] (AA) Producing beef stew by adding water to beef and by boiling the beef； (BB) Processing proteinase in beef stew； (CC) Processing lactobacillus fermentation of protein catabolite in beef； (DD) Executing mailard reaction after adding amino acid and sugar； (EE) Concentrating results of mailard reaction본 발명은 쇠고기 정육에 물을 가한 다음 고기가 겉만 익도록 삶고 갈아서 고기죽을 제조하는 단계； 상기 고기죽에 단백질 분해효소를 처리하여 단백질 분해물을 얻는 단계；상기 쇠고기의 단백질 분해물을 유산균으로 발효시켜 유산균 발효물을 얻는 단계；상기 유산균 발효물에 아미노산과 당을 첨가한 후, 가열하여 마일라드 반응을 수행하는 단계； 및상기 마일라드 반응의 결과물을 농축하여 쇠고기 엑기스를 얻는 단계；를 포함하는 관능성 및 저장성이 개선된 쇠고기 엑기스의 제조방법을 제공한다.
