Salty taste enhancer of the present invention includes a finely pulverized product of a plant tissue at least a portion of the cell walls that pass through a 140 mesh are destroyed, and flavor components containing a Maillard reaction product and sulfur-containing compounds, the , in particular, finely pulverized product of the plant tissue, if it contains sterols or sterol fatty acid ester represented by the following general formula (1), exerts an excellent salty taste enhancing effect, also reduces the amount of salt, the first taste it is possible to enhance the sustainability of the impact and aftertaste, it is possible to reduce the amount of salt without sacrificing the taste of the food or beverage. [Formula 1] (In the formula (1), R 1 represents a hydrogen atom or a fatty acid residue, R 2 represents a hydrocarbon group that has no double bond.)本発明の塩味増強剤は、細胞壁の少なくとも一部が破壊されており140メッシュを通過する植物組織の微粉砕物と、メイラード反応生成物および含硫化合物類とを含有する風味成分と、を含み、特に、前記植物組織の微粉砕物が、下記一般式(1)で示すステロールまたはステロール脂肪酸エステルを含有する場合、優れた塩味増強効果を奏し、食塩の使用量を減じても、先味のインパクトと後味の持続性を強めることができ、飲食品の味を損なうことなく食塩の使用量を減じることができる。【化1】(但し、式(1)中、R1は水素原子または脂肪酸残基、R2は二重結合を有さない炭化水素基を表す。)
