Salty taste-enhancers and foods or drinks containing same

Disclosed is an excellent salty taste-enhancer capable of compensating for a low salty taste for salt reduction. The salty taste-enhancer is characterized by comprising a mixture of an enzymatic degradation product of an animal protein with an enzymatic degradation product of a vegetable protein, potassium chloride, a basic amino acid, and sodium gluconate. Said enzymatic degradation products of the proteins are obtained by treating the respective proteins with protein hydrolases. In the mixture of the enzymatic degradation product of the animal protein with the enzymatic degradation product of the vegetable protein, the ratio of the active ingredients is preferably 1:100 to 100:1. Also, it is preferable that the animal protein is a fish extract and the vegetable protein is a protein originating in soybean, wheat or corn. Also disclosed are a salty taste-enhancer which further contains magnesium chloride, a method of enhancing salty taste by using these salty taste-enhancers, and foods or drinks containing these salty taste-enhancers.