To obtain a starch-containing food aging preventing agent suppressing quality deterioration by aging occurring during a circulation process of starch-containing food, having taste improving effect in deliciousness and sweetness, and having effect of keeping long the acid taste of vinegared rice.

This starch-containing food aging preventing agent having taste improving effect is obtained by concentrating an acetic acid fermented product concentrate obtained by using cereals or fruit juice as the raw material, or an acetic acid fermented product obtained by adding an amino acid-containing composition and sugar in a fermentation process. Mixed vinegar containing the starch-containing food aging preventing agent which keeps long the acid taste when using for vinegared rice and has taste improving effect, and vinegared rice using the mixed vinegar, hardly aging and keeping acid taste long are each provided. Furthermore, boiled rice, noodles and rice cake retaining palate feeling are each provided.

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