Fat-processed starch, coating material for fried food, method for producing same, and method for producing fried food

Provided is a fat-processed starch having excellent performance (texture) when used as a starting material for a coating material or the like for fried foods. The fat-processed starch is characterized in that the content of sugars having a degree of polymerization of 1-3 in the sugar composition of the water-soluble portion of the aqueous suspension is 3-20 mass%. It is preferable that the solid content concentration in the supernatant of the 40 mass% aqueous suspension of the fat-processed starch be 0.1-5.0 mass%. Furthermore, the coating material for fried food according to the present invention is characterized by containing the fat-processed starch. The method for producing a coating material for fried foods according to the present invention is characterized in that the fat-processed starch is added as a starting material for a coating material for fried foods. Furthermore, the method for producing fried food according to the present invention is characterized in that the coating material for fried food