PURPOSE: To prevent the aging of a starchy food such as bait, cooked rice, dumpling or bun without deteriorating the taste, flavor and physical properties independently of the preparation process by adding trehalose to a raw material for the starchy food.

CONSTITUTION: The aging of a starchy food can be prevented by adding preferably 0.05-50wt.% of an α,α-type, α,β-type or β,β-type trehalose to the food. The food is preferably prepared in the form of powder, granule, paste, liquid, etc. The process is also effective for the preparation of pancakes and noodles.