Nihon Shokuhin Kako Co., Ltd.

Ryuichi Ando

Masayasu Takada

Hitoshi Takaguchi

Akane Okuda

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 &#x201c;moderate slurry viscosity.&#x201d; 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.

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Shizuoka, Japan

Ryuichi Ando