Abstract: There is provided a fat-processed starch which has excellent dispersibility in food raw materials such as batter and excellent adhesion to ingredients and the like and provides a good texture. The fat-processed starch of the present invention can be obtained by adding a fat composition having an iodine value of 125 to 170 and containing 35 ppm to 8,000 ppm of a polyphenol to a starch to mix the starch and the fat, and aging the starch mixture. The content of the fat composition preferably ranges from 0.01% to 5%, and the starch is preferably tapioca starch.