PROBLEM TO BE SOLVED: To provide an excellent salty taste enhancing agent replenishing the insufficiency of salt taste when aiming at salt reduction.SOLUTION: This salt taste enhancing agent includes the mixture of an animal protein enzymatic decomposition product and a vegetable protein enzymatic decomposition product, potassium chloride, a basic amino acid, and sodium gluconate. The enzymatic decomposition product is treated by protein hydrolytic enzyme. The ratio of each of active ingredients in the mixture of the animal protein enzymatic decomposition product and the vegetable protein enzymatic decomposition product is preferably (1:10)-(10:1). It is preferable that animal protein is fish and shellfish extract, and vegetable protein is either protein of soybean, wheat, or corn. The salty taste enhancing agent is further added with magnesium chloride. A salty taste enhancing method using the salt taste enhancing agent, and food and drink containing the salty taste enhancing agent are each provided.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植物蛋白質の酵素分解物の混合物、塩化カリウム、塩基性アミノ酸、グルコン酸ナトリウムを含有することを特徴とする塩味増強剤である。前記酵素分解物が蛋白加水分解酵素により処理されたものである。動物蛋白質の酵素分解物と植物蛋白質の酵素分解物の混合物中のそれぞれの有効成分比率は1:10~10:1が好ましく、動物蛋白質が魚介類エキスで、植物蛋白質が大豆、小麦、トウモロコシのいずれかの蛋白質が好ましい。さらに塩化マグネシウムを添加した塩味増強剤。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
