[Problem] To provide a food modifying agent for oil-fried foods which can cut oil absorption of an oil-fried food by half without deteriorating the taste thereof, impart freeze tolerance thereto to enable the storage of the fried product in a frozen state and prevent deterioration in taste, flavor, etc. thereof caused by microwave cooking.[Solution] A food modifying agent comprising an ionized mineral component that is capable of forming, together with a dietary fiber component, a water retention structure whereby oil absorption can be cut by half in the course of oil-cooking. By soaking a food material to be fried (for example, meat, fish meat, seafood or vegetable) in a dilute aqueous solution or by spraying the dilute aqueous solution to the surface of the food material to be fried, a water retention structure, whereby oil absorption can be cut by half, is formed on the surface of the food material. In the case of frying potatoes in oil, the oil absorption in the course of oil cooking can be reduced and thus low-calorie and yet still delicious fried potatoes can be provided. After storing in a frozen state, water release can be controlled due to the water retention function in the course of microwave cooking and thus fried potatoes having a delicious fresh-fried taste can be reconstituted by microwave cooking. Thus, an excellent microwavable frozen food capable of reproducing a crisp and fresh-fried texture can be provided.Linvention concerne un agent modifiant les aliments pour aliments frits à lhuile, susceptible de réduire de moitié labsorption dhuile dun aliment frit à lhuile, sans détérioration de son goût, qui lui confère une tolérance à la congélation pour permettre le stockage de laliment frit à létat congelé et qui empêche la détérioration de son goût, de sa saveur etc. provoquée par la cuisson aux micro-ondes. Linvention concerne un agent modifiant les aliments comprenant un composant minéral ionisé qui est capable de former, associé à un composant de f
