Provided is a quality improving agent for a starch containing food which gelatinizes a starch containing food so as to have an appropriate hardness and does not impair the favorable flavor of materials and also provided is a starch containing food with improved quality. The quality improving agent for a starch containing food of the invention contains amylase carrageenan and calcium lactate or amylase xanthane gum and locust bean gum wherein the content of the amylase is 100 to 600 U/g the content of the carrageenan is 20 to 70 mass% the content of the calcium lactate is 1 to 25 mass% the content of the xanthane gum is 15 to 40 mass% and the content of the locust bean gum is 8 to 25 mass%.
