| 摘要 |
PROBLEM TO BE SOLVED: To provide an oil and fat composition for heat cooling capable of reducing an oil content remained in a cooking target after heat cooking using an oil and fat composition containing a silicone oil and having good flavor, a manufacturing method of the oil and fat composition for heat cooking and a method for reducing the oil content remained in the cooking target after heat cooking.SOLUTION: An oil and fat composition for heat cooking contains an oil and fat and 0.5 to 5 ppm of a silicone oil, and 0.03 to 0.14 mass% of a sucrose fatty acid ester of which 70 mass% or more of fatty acid constituted with HLB value of 0 to 3.5 is a fatty acid having 20 to 24 carbon atoms, or 0.01 to 0.14 mass% of a sucrose fatty acid ester of which 70 mass% or more of a fatty acid constituted with HLB value of 0 to 3.5 is a fatty acid having 12 to 18 carbon atoms.SELECTED DRAWING: None |
