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
An object is to provide an oil and/or fat composition for cooking which is capable of efficiently reducing the oil content remaining in a cooked material after cooking and which tastes good, a method for producing the oil and/or fat composition for cooking, and a method for reducing the oil and/or fat content remaining in a 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.本發明係提供可高效率地減低殘留於加熱烹飪後之烹飪對象物的油份,並且,風味良好之加熱烹飪用油脂組成物,該加熱烹飪用油脂之製造方法,及殘留於加熱烹飪後的烹飪對象物的油份之減低方法。本發明之加熱烹飪用油脂組成物,其特徵係於加熱烹飪用油脂組成物中,含有油脂、及脂肪酸聚甘油酯0.02至0.09質量%;前述加熱烹飪用油脂組成物中之全部的油脂,係動植物油脂及其氫化油、分餾油(fractionated oil)、轉酯化油(transesterified Oil)之單獨或組合的油脂,甘油酯中之三酸甘油酯為80質量%以上;前述脂肪酸聚甘油酯為HLB值3.5以下,構成脂肪酸的5至50質量%為碳數8至22的不飽和脂肪酸。
