A cooking oil and fat composition and a method for producing the same which can reduce oil remaining in the cooking object after cooking is provided. The cooking oil and fat composition is characterized that the cooking oil and fat composition is formed by blending 0.02-0.08 mass % of emulsifier in the oil and fat. The emulsifier is selected from at least one of a group consisting of succinic acid glyceryl monooleate, citric acid glyceryl monooleate, polyoxyethylene sorbitan monooleate, erucic acid sucrose ester and fatty acid monoglyceride. More than 47 mass % of fatty acid consisting the fatty acid monoglyceride is polyunsaturated fatty acid.提供一種能够降低加熱烹調後的烹調對象物中殘存的油分並且味道良好的加熱烹調用油脂組合物及該加熱烹調用油脂組合物的製造方法。加熱烹調用油脂組合物的特徵在於，其是在油脂中調配0.02~0.08質量%的乳化劑而形成的，所述乳化劑是從由琥珀酸單油酸甘油酯、檸檬酸單油酸甘油酯、聚氧乙烯山梨醇酐單油酸酯、芥酸蔗糖酯、以及脂肪酸單甘油酯構成的組中選擇的至少一種，構成所述脂肪酸單甘油酯的脂肪酸的47質量%以上為多不飽和脂肪酸。
