PROBLEM TO BE SOLVED: To provide a starch composition capable of manufacturing a coated fried food the coating of which has crispy and light palate feeling and which can maintain product quality comparable with that just after cooked even when reheated with a heating cooker such as a microwave oven.SOLUTION: A method for producing a starch composition comprises a process for preparing a mixture which contains starch, fat having a high melting point of 40°C or higher, and a protein raw material and in which a content amount of the high melting point oil and fat is 0.1 mass% or more and a content amount of the protein raw material is 0.1-10 mass%, adding 5-35 pts. mass of water to 100 pts. mass of the mixture, and thereafter treating the mixture under the condition where the product temperature of the mixture becomes 80-210°C. The starch composition produced by the method of the invention, or the mixture of the starch composition and another food raw material is useful as a blender mix used after being attached to ingredients without adding water, specifically a blender mix for food cooked by a micro-wave oven.SELECTED DRAWING: NoneCOPYRIGHT: (C)2019,JPO&INPIT【課題】電子レンジなどの加熱調理器で再加熱した場合でも、衣がサクサクと軽い食感を有し、調理直後と比べて遜色ない品質を維持し得る衣付揚げ物を製造可能な澱粉組成物を提供すること。【解決手段】本発明の澱粉組成物の製造方法は、澱粉と融点40℃以上の高融点油脂と蛋白素材とを含有し、該高融点油脂の含有量が0.1質量%以上、該蛋白素材の含有量が0.1~10質量%である混合物を調製し、該混合物100質量部に水5~35質量部を添加後、該混合物を該混合物の品温が80~210℃となる条件で熱処理する工程を有する。本発明の製造方法によって製造された澱粉組成物、あるいは該澱粉組成物と他の食品素材との混合物は、加水せずに具材に付着させて使用するブレダーミックス、特に電子レンジ加熱調理食品用ブレダーミックスとして有用である。【選択図】なし
