COOKING OIL AND FAT COMPOSITION, MANUFACTURING METHOD OF THE COOKING OIL AND FAT COMPOSITION AND METHOD FOR REDUCING OIL COMPONENT REMAINED IN COOKING TARGET AFTER COOKING
PROBLEM TO BE SOLVED: To provide a cooking oil and fat composition capable of efficiently reducing an oil component remained in a cooking target after cooking and good in flavor, a manufacturing method of the cooking oil and fat composition and a method of reducing the oil component remained in a cooking target after cooking.SOLUTION: A cooking oil and fat composition contains oil and fat and 0.04 to 0.08 mass% of polyglyceryl fatty acid ester, which has HLB value of 3.5 or less and of which 5 to 50 mass% of constituent fatty acid is unsaturated fatty acid having 8 to 22 carbon atoms.SELECTED DRAWING: None【課題】加熱調理後の調理対象物に残存する油分を効率よく低減することができ、かつ、風味良好な加熱調理用油脂組成物、加熱調理用油脂の製造方法、及び加熱調理後の調理対象物に残存する油分を低減する方法を提供する。【解決手段】油脂と、ポリグリセリン脂肪酸エステルを０．０４～０．０８質量％含み、前記ポリグリセリン脂肪酸エステルが、ＨＬＢ値３．５以下、構成脂肪酸の５～５０質量％が炭素数８～２２の不飽和脂肪酸であることを特徴とする。【選択図】なし
