OIL PROCESSED STARCH AND MANUFACTURING METHOD THEREOF

摘要

PROBLEM TO BE SOLVED: To provide an oil processed starch excellent in all of the following three characteristics: "workability in preparation of batter material for fried foods", "function as batter material for fried foods (binding properties to ingredients)", and "appropriate slurry viscosity".SOLUTION: The oil processed starch is manufactured by a method including the steps of: adding an oil blended with an emulsifier to starch having an adjusted water content of 25 to 45 mass% for mixing, such that the added oil containing no emulsifier has a weight relative to the dry weight of the starch of 0.02 to 0.4 mass%; adjusting the water content of the mixture to 0.2 to 0.5 times the water content of the starch before addition of the oil; and aging the starch after adjustment of water content.