The present invention addresses enhancing a taste of common processed food and drink without imparting a foreign taste and without increasing calories or sodium content. In such a case, a substance added to the common processed food and drink is preferably a common foodstuff, and preferably has a high degree of safety. A yeast extract having a peptide content of 5 wt% or more, an RNA content of 5 wt% or more, a free amino acid content of 4 wt% or less, and more preferably having a dietary fiber content of 15 wt% or more is added in an appropriate amount to the common processed food and drink.
