PROBLEM TO BE SOLVED: To provide a palate feeling change inhibitor for fried food used for cooking and capable of maintaining a crisp feeling of a coating and retaining a palate feeling just after frying, for a long time, a batter and a batter mix containing the palate feeling change inhibitor for fried food, and fried foods obtained by frying ingredients using the batter or the batter mix.SOLUTION: An ingredient coated with flour, a batter mix and a bread crumb containing water-swellable dietary fibers containing fat and oil, that is, water-swellable dietary fibers which are coated on a surface with fat and oil or adsorbed on a surface with fat and oil and/or water-swellable dietary fibers which are impregnated or absorbed therein with fat and oil is subjected to fry cooking； the water-swellable dietary fibers containing fat and oil have a water absorbing ability of absorbing the water whose mass is 3 to 30 times greater than a mass thereof and contain the fat and oil whose mass is 0.3 or more times greater than the mass thereof.SELECTED DRAWING: NoneCOPYRIGHT: (C)2019,JPO&INPIT【課題】衣のサクミを維持し、揚げ立ての食感を長時間保てるフライ食品の調理に使用する揚げ物用食感変化抑制剤、当該揚げ物用食感変化抑制剤を含むバッター及びバッターミックス、並びに当該バッター又はバッターミックスを使用して具材をフライしたフライ食品を提供すること。【解決手段】油脂を含有する水膨潤性食物繊維、すなわちその表面が油脂により被覆された、もしくは油脂が表面に吸着された水膨潤性食物繊維、及び／又は、油脂がその中に含浸もしくは吸収された水膨潤性食物繊維を含む打ち粉、バッターミックス、パン粉等で衣付けされた具材をフライ調理する。油脂を含有する水膨潤性食物繊維は、その質量の３～３０倍の質量の水を吸収できる吸水能を有し、好ましくは、その質量の０．３以上の質量の油脂を含有する。【選択図】なし
