PROBLEM TO BE SOLVED: To provide an oil and fat composition for frying used for cooking a fried food product having a less oil absorption rate, and to provide a method for cooking a fried food product having a less oil absorption rate.SOLUTION: An oil and fat composition for frying contains 0.01-1 mass% of polyglyceryl fatty acid ester in which at least a part of a constituent fatty acid is an erucic acid with respect to the total mass of the oil and fat composition for frying. A method for cooking a fried food product includes a step of heating and cooking a fried food product in the oil and fat composition for frying.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】本発明が解決しようとする課題は、揚げ種の吸油率が少ないフライ食品の調理に使用されるフライ用油脂組成物と、揚げ種の吸油率が少ないフライ食品の調理方法の提供にある。【解決手段】本発明のフライ用油脂組成物は、構成脂肪酸の少なくとも一部がエルカ酸であるポリグリセリン脂肪酸エステルを、フライ用油脂組成物の全質量に対して0.01~1質量%含む。本発明のフライ食品の調理方法は、揚げ種が前記フライ用油脂組成物中で加熱調理される工程を含む。【選択図】なし
