PROBLEM TO BE SOLVED: To provide an excellent salty taste enhancing agent capable of compensating for low salty taste when the reduction of salt is aimed.SOLUTION: There are provided: a salty taste enhancing agent comprising a mixture of an enzymatic decomposition product of an animal protein and an enzymatic decomposition product of a vegetable protein a salty taste enhancing agent wherein the enzymatic decomposition products are produced by a protein hydrolase and/or a nucleic acid hydrolase a salty taste enhancing agent wherein the animal protein is a fish or shellfish extract a salty taste enhancing agent additionally added with a basic amino acid, especially arginine a salty taste enhancing agent further added with potassium chloride a salty taste enhancing agent obtained by adjusting the above agent to a weakly acidic state a method for producing the agents a method for enhancing salty taste by using the agents and foods or drinks containing the salty taste enhancing agent.COPYRIGHT: (C)2011,JPO&INPIT【課題】 減塩を目的とした時の塩味の不足を補うことを可能とする優れた塩味増強剤の提供。【解決手段】 動物蛋白質の酵素分解物と大豆蛋白質の酵素分解物との混合物からなる塩味増強剤。前記酵素分解物が蛋白加水分解酵素及び/又は核酸加水分解酵素によるものである塩味増強剤。前記動物蛋白質が魚介類エキスである塩味増強剤。前記塩味増強剤にさらに塩基性アミノ酸、特にアルギニンを添加した塩味増強剤。さらに塩化カリウムを添加した塩味増強剤。前記塩味増強剤を弱酸性に調整した塩味増強剤。これらの製造方法、これらを用いた塩味の増強方法、及びこれらの塩味増強剤を含有する飲食品。【選択図】 なし
