PROBLEM TO BE SOLVED: To provide an oil and fat composition providing a cooked product after oil cooking of which the crisp feeling can be maintained for a long time.SOLUTION: The oil and fat composition contains 25 to 60% by mass of a palm fractionated soft oil, a polyglycerol fatty acid ester and a cooking oil other than palm oil, wherein the palm fractionated soft oil contains as constituent fatty acids, 25 to 38 mass% of palmitic acid and 40 to 60 mass% of oleic acid, and an O/P ratio (a mass ratio of oleic acid/palmitic acid) is 1.3 or more, the polyglycerol fatty acid ester has an HLB of 1.0 to 7.5, and the content of the oleic acid in the constituent fatty acids thereof is not less than 50 mass% and less than 70 mass%, and that of stearic acid is from 1.0 to 15 mass%.COPYRIGHT: (C)2009,JPO&INPIT【課題】油ちょう後の調理品のサクサク感を長時間維持することが可能な油脂組成物を提供すること。【解決手段】パーム分別軟質油25~60質量%、ポリグリセリン脂肪酸エステル及びパーム油以外の食用油を含有する油脂組成物であって、パーム分別軟質油が、構成脂肪酸として、パルミチン酸25~38質量%及びオレイン酸40~60質量%を含み、かつO/P比(オレイン酸/パルミチン酸の質量比)が1.3以上であり、ポリグリセリン脂肪酸エステルが、HLB1.0~7.5であり、その構成脂肪酸に占めるオレイン酸の割合が50質量%以上で70質量%未満、ステアリン酸の割合が1.0~15質量%である油脂組成物。【選択図】なし
