PROBLEM TO BE SOLVED: To provide a batter material for use in cooking fried-like foods, which has a balance between the time required for cooking ingredients and the time for the batter material to be properly browned (golden color similar to fried color), achieving oil content reduction in the batter material and preventing oxidation of fat added to the batter material.SOLUTION: Bread crumbs are preliminarily fired to make roasted bread crumbs having a color lighter than the color unique to fried foods. After cooling down the fired bread crumbs, unheated fat is added to the roasted bread crumbs and mixed therewith. The periphery of the roasted bread crumbs is uniformly coated with the fat so as to make a batter material. After coating with the fat, refined starch powder may be added to the batter material and mixed therewith, so that the periphery of the fat is uniformly coated with the refined starch powder for prevention of adhesion between the batter materials. Furthermore, powder seasoning may be included between the roasted bread crumbs and the fat for seasoning of the batter material.COPYRIGHT: (C)2014,JPO&INPIT【課題】揚げ物様食品の加熱調理において、種具材に火が通るまでの時間と、衣材に適切な焼き色(揚げ色に近似したきつね色)が付く時間との調整が取られていると共に、衣材の含油量を少なくすることができ、さらに、衣材に加えられる油脂の酸化を抑えることができるようにする。【解決手段】予め揚げ物特有の色彩よりも淡い色彩を呈する程度に焼成された焙焼パン粉を用い、焼成による粗熱が取れて冷めた後、非加熱の油脂を加えて混合し、焙焼パン粉の周囲に万遍なく油脂を塗して衣材とする。また、油脂を塗した後、精製したでんぷん粉を加えて混合し、油脂の周囲に万遍なく精製したでんぷん粉を塗して衣材同士のくっつきを抑えるようにしても良い。さらに、焙焼パン粉と油脂との間に粉末調味料を介在させて、衣材に味付けを施したものとして良い。【選択図】なし
