Abstract: A process for producing a taste-enriching seasoning or a food possessing augmented richness in taste, which comprises preparing an extract of beer yeast by first extracting an aqueous suspension of beer yeast cells under conditions where no substantial decomposition of the cells occurs; subjecting the suspension to a solid-liquid separation and sterilization to produce a liquid component. The pH is adjusted to about 2-4 before the sterilization. The liquid components is then condensed and neutralized to a pH of about 4.5-7 and the beer yeast extract is added to a seasoning or food containing glutamic acid or salts of glutamic acid and nucleic acid flavoring agents. The beer yeast extract may be optionally dried to a power.