An object of the present invention is to provide a method for inhibiting the deterioration of eating-quality characteristics of a food containing gelatinized starch and to keep their eating-quality characteristics as just prepared after a relatively prolonged storage under freezing, refrigerating, chilling or room temperature. The present invention achieves the above object by a method of permeating of maltose and/or ±,±-trehalose or saccharides comprising the same and other oligosaccharides in a prescribed ratio into the above food containing gelatinized starch by admixing the saccharide to the food and holding them at relatively high temperature for a prescribed period.本發明係以提供將澱粉糊化食品，以冷凍、冷藏、冷藏(chilled)、或即使於常溫等之條件下保存，可保持較長的期間、不比剛製造後遜色之食味之抑制降低食味之方法為課題，藉由製造澱粉糊化食品時，於加熱而剛糊化澱粉後之約50℃至約100℃之較高溫狀態之該澱粉糊化食品中，使與含有特定比率之麥芽糖及/或α,α－海藻糖、或此等糖質及其他寡糖之糖質共存、接觸，以較高溫保持一定時間，使糖質滲透之方法而解決。
