PROBLEM TO BE SOLVED: To provide a means for improving binding properties of coating with ingredients in fried food. SOLUTION: It is newly found that it is possible to improve binding properties of coating with ingredients in fried food, and improve crispy feeling of coating by using for fried food a processed starch which is produced by adding soybean powder to starch and heat processing the product at high temperature of 151-165°C in a short time. A method for producing the processed starch comprises at least a mixing process of mixing starch with soybean powder and a heat processing process of heating the mixture at 151-165°C for 30-150 min. The processed starch which contains soybean powder at 0.7-2.0 wt.% of starch and has whiteness of 83.5-67.5 is also provided. COPYRIGHT: (C)2007,JPO&INPIT
