Provided is an excellent salty taste enhancing agent capable of compensating for low salty taste when aiming at reduction of salt. The salty taste enhancing agent comprises a mixture of an enzymatic degradation product of an animal protein and an enzymatic degradation product of a vegetable protein. The enzymatic degradation product is obtained by a protein hydrolase and/or nucleic acid hydrolase. The animal protein is a fish or shellfish extract and the vegetable protein is a soybean protein. The salty taste enhancing agent further comprises a basic amino acid, particularly arginine. The salty taste enhancing agent further comprises potassium chloride. The salty taste enhancing agent is adjusted to weak acidity. Further provided are a method of producing the same, a method of enhancing salty taste using the same, and a food or drink comprising the same.
