An oil-and-fat composition for heat cooking and a preparation method thereof are provided. The increasing acid value in a larger number of the oil-and-fat composition used in heat cooking is decreased during a long period of time. The oil-and-fat composition for heat cooking includes 0.01mass %- 2mass% of polyglycerol fatty acid ester (A) according to the oil and 0.001mass%- 0.5mass% of polyglycerol fatty acid ester (B) according to the oil in the oil. In the polyglycerol fatty acid ester (A) , the ratio of unsaturated fatty acids having 16-18 carbons in the constituent fatty acids is 75 mass%-95mass%, saponification value is 100-160, and the hydroxyl value is 120-180. In the polyglycerol fatty acid ester (B) , the ratio of unsaturated fatty acids having 16-18 carbons in the constituent fatty acids is 51 mass%-90mass%, saponification value is 160-220, and the hydroxyl value is 5-100.一種加熱烹飪用油脂組成物及其製造方法,其特徵在於:在油脂中,包含:相對於油脂而言為0.01質量%~2質量%的聚甘油脂肪酸酯(A),所述聚甘油脂肪酸酯(A)的構成脂肪酸中的碳數為16~18的不飽和脂肪酸的比例為75質量%~95質量%,皂化值為100~160以及羥值為120~180;以及相對於油脂而言為0.001質量%~0.5質量%的聚甘油脂肪酸酯(B),所述聚甘油脂肪酸酯(B)的構成脂肪酸中的碳數為16~18的不飽和脂肪酸的比例為51質量%~90質量%,皂化值為160~220以及羥值為5~100。
