Agent for preventing boiled beans from being boiled to pieces and agent for preventing hardening of boiled beans.

Problem to be solved. To provide techniques for preventing boiled beans from being boiled to pieces and for preventing hardening of boiled beans. Solution. An agent for preventing boiled beans from being boiled to pieces comprises, as an active ingredient, reduced starch syrup selected from following (a) to (d): (a) reduced starch syrup with a saccharide composition consisting of monosaccharide of 30-50 mass%, disaccharide of 20-50 mass% and trisaccharide or more of 25 mass% or less, (b) reduced starch syrup with a saccharide composition consisting of monosaccharide of less than 30 mass% and pentasaccharide or more of less than 50 mass%, (c) reduced starch syrup with a saccharide composition consisting of monosaccharide of 10-50 mass%, disaccharide of 40-55 mass%, trisaccharide of 8-25 mass%, tetrasaccharide of 1-5 mass% and pentasaccharide or more of 1-38 mass%, and (d) reduced starch syrup obtained by reducing starch syrup with a dextrose equivalent of 37-70....