| 摘要 |
PROBLEM TO BE SOLVED: To produce the subject starch having a slight rancid odor without deteriorating the flavor when used as a batter and providing a fried food good in binding properties of an ingredient to a coating by adding prescribed amounts of oils and fats, etc., and a lipoxygenase enzyme to a starch and thermally reacting the resultant mixture under specific conditions. SOLUTION: This oil- and fat-modified starch is produced by adding 0.05-2 wt.% of one or more of oils and fats such as linseed oil, analogs of the oils and fats, fatty acids and derivatives thereof and 500-7,500 U/g of a lipoxygenase enzyme to a starch and thermally reacting the resultant mixture at 30-90 deg.C for 10 min to 7 days. Furthermore, the oils and fats having <=125 iodine value are preferably used. |
