The present invention addresses enhancing a taste of common processed food and drink without imparting a foreign taste and without increasing calories or sodium content. In such a case, a substance added to the common processed food and drink is preferably a common foodstuff, and preferably has a high degree of safety. A yeast extract having a peptide content of 5 wt% or more, an RNA content of 5 wt% or more, a free amino acid content of 4 wt% or less, and more preferably having a dietary fiber content of 15 wt% or more is added in an appropriate amount to the common processed food and drink.本發明之課題在於不賦予異味、也不提高熱量或鹽分，而增強一般加工飲食品的風味。此時所添加者為一般的食品且安全性高者為理想。本發明係對於一般加工飲食品，適量添加胜肽含量為5重量%以上、RNA含量為5重量%以上、游離胺基酸含量為4重量%以下，並且理想為食物纖維含量為15重量%以上之酵母萃取物。
