The present invention addresses the problem of developing a fat-processed starch which is excellent in terms of all of three properties, i.e., "workability during the preparation of a coating material for fries," "function required of coating materials for fries (adhesion to ingredients)" and "moderate slurry viscosity." The fat-processed starch of the present invention is produced by a process comprising the steps: adding a fat with which an emulsifying agent has been mixed to a starch having a water content adjusted to 25 to 45 mass%, in an amount of 0.02 to 0.4 mass% in terms of the weight of the fat excluding the emulsifying agent relative to the weight of dry matter of the starch, and mixing the fat and the starch adjusting the water content of the mixture is 0.2 to 0.5 time that of the starch before the addition of the fat and aging the starch having the adjusted water content.【課題】本発明の課題は、「揚げ物用衣材調製時の作業性」「揚げ物用衣材としての機能(具材への結着性)」「適度なスラリー粘度」という3つの性質すべてに優れた油脂加工澱粉の開発である。【解決手段】本発明の油脂加工澱粉は、水分含量が25~45質量%に調整された澱粉に、乳化剤を混合した油脂を、乳化剤を含まない油脂の重量として該澱粉の乾燥物重量に対して0.02~0.4質量%添加して混合する工程と、該混合物の水分が油脂添加前の澱粉の0.2~0.5倍となるよう調整する工程と、水分調整した澱粉を熟成処理する工程と、を含む方法によって製造される。【選択図】なし
