PROBLEM TO BE SOLVED: To provide an oil-and-fat composition for stir-fried dishes improving the washing effects of relevant cooking utensils after cooking and tableware put cooked food (the stir-fried dishes) thereon through alleviating the scorching of food material(s) and seasoning(s) in stir-frying operations.SOLUTION: The oil-and-fat composition for stir-fried dishes is such as to be obtained by incorporating an edible oil-and-fat with a diglycerol monooleate and polyoxyethylene sorbitan fatty acid ester. Using the composition, stir-frying operations are conducted.COPYRIGHT: (C)2011,JPO&INPIT【課題】炒め物を行なうに際し、食品素材や調味料の焦げ付きを少なくし、調理後の調理器具及び調理品を乗せた食器の洗浄効果の向上した、炒め物用油脂組成物を提供する。【解決手段】食用油脂に、ジグリセリンモノオレイン酸エステル、及びポリオキシエチレンソルビタン脂肪酸エステルを含有する炒め物用油脂組成物となし、それで炒め物を行う。【選択図】なし
