PURPOSE: To obtain a food additive capable of preventing cooked rice or noodles from retrograding for a long period bar adding the food additive together with (common salt) water in cooking the rice or producing the noodles by dissolving powdery gelatin and powdery fats and oils of blended vegetable fats and oils with dextrin in warm water and thermally sterilizing the resultant aqueous solution according to a retort production method.

CONSTITUTION: The objective food additive is obtained by adding powdery gelatin and powdery fats and oils of blended vegetable fats and oils with dextrin into warm water, stirring the mixture, preparing an aqueous solution, housing the aqueous solution in a heat-resistant plastic film bag and thermally sterilizing the aqueous solution according to a retort production method.