| abstract |
A process for producing a fat-processed starch, comprising: - adding a fat with which an emulsifying agent has been mixed, to a starch having a water content adjusted to 25 to 45% by mass, in an amount of 0.02 to 0.4% by mass in terms of the weight of the fat excluding the emulsifying agent, with respect to the dry matter weight of the starch, and mixing the fat and starch; - adjust the water content of the mixture to 0.2 to 0.5 times that of the starch before adding the fat; and - aging the starch having the adjusted water content; wherein said emulsifying agent has an HLB of 2 to 10. |