PROBLEM TO BE SOLVED: To provide an oil-and-fat composition for a fried food capable of providing a fried food product that is less likely to cause oil stain during storage, has a good texture and meltability to the mouth, and is less oily, in particular an oil-and-fat composition for a fried food suitable for use in production of a doughnut.SOLUTION: An oil-and-fat composition for a fried food comprises an edible oil-and-fat comprising a refined palm oil, a liquid vegetable oil and an extremely hardened oil, and a polyglyceryl fatty acid ester, and the oil-and-fat composition for a fried food comprises 70-80 mass% of the refined palm oil, 15-25 mass% of the liquid vegetable oil, and 0.5-7.0 mass% of the extremely hardened oil, and the polyglyceryl fatty acid ester content is 0.05-2.0 pts.mass relative to 100 pts.mass of the edible oil-and-fat. The polyglyceryl fatty acid ester comprises a saturated fatty acid having a carbon number of 16-22 in an amount of 50 mass% or more of its constituent fatty acids, has an HLB of 4 or less, and has a melting point in the range of 50-75°C. A method for producing a doughnut using the oil-and-fat composition for a fried food is also provided.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】保存中の油じみが生じ難く、食感、口どけが良好で、油っぽくないフライ製品が得られるフライ用油脂組成物、特にドーナツの製造用に適したフライ用油脂組成物の提供。【解決手段】精製パーム油、液状植物油、及び極度硬化油を含む食用油脂、並びにポリグリセリン脂肪酸エステルを含むフライ用油脂組成物であって、精製パーム油を70~80質量%、液状植物油を15~25質量%、極度硬化油を0.5~7.0質量%含み、ポリグリセリン脂肪酸エステルの含有量が、食用油脂100質量部に対して、0.05~2.0質量部であるフライ用油脂組成物。前記ポリグリセリン脂肪酸エステルの構成脂肪酸の50質量%以上が、炭素数16~22の飽和脂肪酸であり、そのHLBが4以下であり、且つ融点が、50~75℃の範囲である。前記フライ用油脂組成物を用いるドーナツの製造方法。【選択図】なし
