It is possible to provide a salty taste enhancer that excellent it possible to compensate for the lack of saltiness when the purpose of low salt. Salty taste enhancer consisting of a mixture of the enzymatic degradation of the plant protein and enzymatic decomposition product of animal protein. The salty taste enhancer the enzyme degradation products is due to nucleic acid hydrolase and protein hydrolyzate / or enzymes. The salty taste enhancer is soy protein seafood extract, plant protein, wherein the animal protein. Salty taste enhancer that basic amino acid, arginine was added and more particularly to the salty taste enhancer. Salty taste enhancer with added potassium chloride further. Salty taste enhancer that was adjusted to weakly acidic the salty taste enhancer. These production methods, method of enhancing the salty taste using them, and foods and beverages that contain salty taste enhancer of these.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を提供することができる。動物蛋白質の酵素分解物と植物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、植物蛋白質が大豆蛋白質である塩味増強剤。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。
