OIL AND/OR FAT COMPOSITION FOR COOKING, METHOD FOR PRODUCING THE SAME, AND METHOD FOR REDUCING OIL AND/OR FAT CONTENT REMAINING IN COOKED MATERIAL AFTER COOKING
Provided is an oil and/or fat composition for cooking comprising: an oil and/or fat and 0.02 to 0.09% by mass of polyglycerin fatty acid esters, wherein the oil and/or fat in the oil and/or fat composition for cooking consists of one of or a combination of two or more of animal or vegetable oil and/or fats, hydrogenated oils and/or fats thereof, oil and/or fat fractions thereof, and transesterified oils and/or fats thereof, 80% by mass or more of glycerides of the oil and/or fat are triglycerides, the polyglycerin fatty acid esters have an HLB value of 3.5 or lower, and 5 to 50% by mass of constituent fatty acids of the polyglycerin fatty acid esters are an unsaturated fatty acid(s) having 8 to 22 carbon atoms. The composition is capable of efficiently reducing the oil content remaining in a cooked material. Defined methods producing and reducing are also provided.
