Abstract: Tastable matters consisting mainly of low molecular weight peptides are obtained from raw material meats of fishes, shellfishes, birds, beasts or whales, by a method including a step of finely pulverizing the raw material meat followed by decomposing the pulverized meat with the autolyzing enzymes of the said meat material, a step of adding other protein-decomposing enzymes when the autolyzing reaction speed has reached the maximum value so that the protein-decomposition reactions by the added enzymes and the previous autolyzing enzymes may proceed simultaneously, and a step of deactivating the both enzymes followed by purification and concentration of the resulting low molecular peptide-containing tastable matter.