PROBLEM TO BE SOLVED: To provide an oil and fat composition for modifying fried food good in dispersibility in butter, excellent in crispy feeling of cloth of freshly made fries, and capable of maintaining excellent for long time.SOLUTION: There is provided an oil and fat composition for modifying fried food containing liquid oil and fat (A1), an extreme cured oil (A2), and polyglyceryl fatty acid ester (B) having HLB value of 5 to 9 and average polymerization degree of 2 to 4, with content of the liquid oil and fat (A1) of 80 to 98.8 mass%, content of the extreme cured oil (A2) of 1.0 to 12 mass%, and content of polyglyceryl fatty acid ester (B) of 0.2 to 12 mass%, and having percentage of saturated aliphatic acid having 20 to 22 carbon atoms in the constitutional aliphatic acid of 1 to 6 mass%, and solid lipid content at 10 to 35°C of 1 to 12%.SELECTED DRAWING: NoneCOPYRIGHT: (C)2019,JPO&INPIT【課題】本発明の課題は、バッターへの分散性が良好で、できたてのフライ類の衣のサクサク感に優れ、この優れた長時間維持できるフライ食品改質用油脂組成物を提供することにある。【解決手段】上記課題を解決するために、液状油脂（Ａ１）と極度硬化油（Ａ２）およびＨＬＢ値が５～９かつ平均重合度２～４のポリグリセリン脂肪酸エステル（Ｂ）を含有し、液状油脂（Ａ１）の含有量が８０～９８．８質量％、極度硬化油（Ａ２）の含有量が１．０～１２質量％、ポリグリセリン脂肪酸エステル（Ｂ）の含有量が０．２～１２質量％であるフライ食品改質用油脂組成物であり、該油脂組成物は、構成脂肪酸中炭素数２０～２２の飽和脂肪酸の割合が１～６質量％、１０～３５℃における固体脂含量が１～１２％である、フライ食品改質用油脂組成物を提供する。【選択図】なし
