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【課題】膨化処理により得られる穀物パフを用いて、分級処理を行う前であっても、微細な特定粒度未満の衣材の含有割合を低くでき、衣材としてクリスピー感が感じ易い好ましい粒度の衣材の含有割合を高くでき、しかも、揚げ油の吸収量を抑制しうる揚げ物用衣材の製造方法、揚げ物用衣材及び揚げ物食品を提供すること。【解決手段】本発明の方法は、揚げ物用衣材原料を準備する工程(A)、穀物パフを製造するために、衣材原料を膨化する工程(B)、得られた穀物パフを乾燥し、複数の穀物パフを連続的に移動搬送しうる移動面を有する搬送手段と、該移動面との間隔を保持して搬送手段の上方に設けた押圧手段とを備えたプレス装置を用いて粉砕する工程(C)とを含み、工程(B)により穀物パフを特定の形態にし、工程(C)の粉砕を、穀物パフを穀物パフの大きさより狭い所定間隔を通過させることにより行う。【選択図】なし
