This invention provides an oil and fat composition for heat cooking and a manufacturing method thereof, wherein the oil and fat composition is not easy to generate bubbles and the oil and fat is not easy to be hydrolyzed while doing a lot of heat cooking. According to the invention, the oil and fat composition for heat cooking includes at least one silicone oil of a group consisting of a silicone oil having kinematic viscosity of 800-5000mm2/s at 25℃ and a silicone oil having viscosity of 300-5000mPa.s at 25℃ and including silica particles, the total amount of the at least one silicone oil is 1-5 ppm, and the oil and fat composition for heat cooking includes 0.05-0.5 mass% of polyglycerol fatty acid ester which has degree of esterification of 35-75%.本發明提供一種在大量加熱烹飪中的油脂組合物中,在烹飪時不易起泡,並且油脂不易水解的加熱烹飪用油脂組合物及該加熱烹飪用油脂組合物的製造方法。根據本發明,在加熱烹飪用油脂組合物中,含有由25℃下的運動黏度為800~5000mm2/s的矽油和25℃下的黏度為300~5000mPa.s的含二氧化矽微粒的矽油組成的組中的至少一種矽油共計1~5ppm,並含有酯化度為35~75%的聚甘油脂肪酸酯0.05~0.5質量%。
