| 摘要 |
[Problem] To provide a fat or oil composition capable of reducing an oily smell of a food, said food being obtained by cooking a food material by heating using the fat or oil composition, and a food having a reduced oily smell, said food being obtained by cooking by heating using the aforesaid fat or oil composition. [Solution] A fat or oil composition comprising 15-85 wt% of rapeseed oil that is obtained by pressing rapeseeds having a husking rate of 50% or higher and then refining the thus pressed oil. Further, the fat or oil composition according to the present invention preferably contains at least one kind of fat or oil selected from the group consisting of soybean oil, corn oil and palm-based oils. |
