Abstract: There are provided an oil-or-fat processed starch exhibiting satisfactory results for dispersibility and caking properties as well as performance as an oil-or-fat processed starch, a method for producing the oil-or-fat processed starch, and an application of the oil-or-fat processed starch. The oil-or-fat processed starch is characterized by including: a first oil or fat having an iodine value of 120 or greater; and a second oil or fat having an iodine value of 119 or less, the second oil or fat differing from the first oil or fat in regard to source raw ingredient or processing method. The oil-or-fat processed starch is obtained by adding the first oil or fat and the second oil or fat to a starch, and then subjecting the combination to an aging treatment. The oil-or-fat processed starch is preferably used in a coating for fried foods or in an additive for processed-meat food products.