PURPOSE: To obtain granular starch excellent in the handling property quality uniformity and long period storage stability by adding a specific amount of water to starch, thermally changing the starch into a-starch, extruding the a-starch into bar-like products through a screen, cutting the extruded products and subsequently drying the cut products.

CONSTITUTION: Starch is mixed with 10-40wt.%, preferably 20-30wt.%, of water, thermally changed into a-starch at a temperature of 80-90°C, extruded into bar-like products through a screen, cut and subsequently dried to obtain the objective starch. The size of the granular starch is preferably 2-3mm as a sub-raw material for sake (Japanese rice wine), 2-5mm as a raw material for rice confectioneries, 3-5mm as a raw material for fish paste products, and 0.5-1mm as a raw material for starch pastes.