PROBLEM TO BE SOLVED: To provide a method for manufacturing a batter material for deep-fried food product that uses grain puffs obtained by puffing treatment, reduces the content ratio of a fine batter material of less than a specific grain size and increases the content ratio of a batter material having a preferable grain size, which easily gives a crispy feeling when eaten, as a batter material even before executing classification treatment, and moreover, suppresses the absorbed amount of frying oil, a batter material for deep-fried food product, and a deep-fried food product. SOLUTION: The method for manufacturing a batter material for deep-fried food product includes: a step (A) for preparing a raw material used as a batter material for deep-fried food product; a step (B) for puffing the raw material, used as a batter material in order to manufacture grain puffs; and a step (C) in which the obtained grain puffs are dried and pulverized by using a press device equipped with conveying means having a transfer surface continuously transferring to convey a plurality of grain puffs, and press means provided above the conveying means while maintaining an interval between the moving surface and the press means. The grain puffs are reduced into a specific form by the step (B). The pulverization in the step (C) is executed by passing the grain puffs through a prescribed interval smaller than the size of the grain puffs. COPYRIGHT: (C)2012,JPO&INPIT
