| 摘要 |
PROBLEM TO BE SOLVED: To obtain a modified starch having a good operating efficiency and a good binding property of an ingredient to a coating and capable of imparting a soft and crispy texture to a fried food when the modified starch is used as a coating material for cooking the fried food and to provide a method for producing the same. SOLUTION: This method for producing the modified starch is characterized by carrying out heating so that a water content W0 wt.% at the start of heating a mixture obtained by formulating 0.05-10 pts.wt. of an oil and fat and 0.5-10 pts.wt. of a protein with 100 pts.wt. of starch without addition of water and the water content WE wt.% at the end of heating the mixture satisfy formulae (1): 20>W0>5 and (2): 3>W0-WE when the mixture is heated. |
