PROBLEM TO BE SOLVED: To provide a cooking oil and fat composition further effectively decreased in quality deterioration while decreasing for a long period the rise of the oil and fat composition acid value in cooking in large quantities, and to provide a method for producing the oil and fat composition.SOLUTION: This cooking oil and fat composition includes in the oil and fat, 0.01-2 mass%, based on the amount of oil and fat, of polyglyceryl fatty acid ester (A) which has a content of 16-18C unsaturated fatty acid of 75-95 mass%, a 100-160 saponification value, and 120-180 hydroxyl value, and includes 0.001-0.5 mass%, based on the amount of oil and fat, of polyglyceryl fatty acid ester (B) which has a content of 16-18C unsaturated fatty acid of 51-90 mass%, a 160-220 saponification value, and 5-100 hydroxyl value.COPYRIGHT: (C)2012,JPO&INPIT【課題】大量の加熱調理における油脂組成物の酸価の上昇を長期間にわたって低減しつつ、さらに品質劣化をより有効に低減させた加熱調理用油脂組成物および、その製造方法を提供する。【解決手段】油脂に、構成脂肪酸中の炭素数16~18の不飽和脂肪酸の割合が75~95質量%、けん化価が100~160および水酸基価が120~180であるポリグリセリン脂肪酸エステル(A)を油脂に対して0.01~2質量%含み、更に構成脂肪酸中の炭素数16~18の不飽和脂肪酸の割合が51~90質量%、けん化価が160~220および水酸基価が5~100であるポリグリセリン脂肪酸エステル(B)を油脂に対して0.001~0.5質量%含むことを特徴とする。【選択図】なし
