JP2001240894A - Oil and fat composition - Google Patents

Abstract

PROBLEM TO BE SOLVED: To obtain an oil and fat composition having excellent cold resistance, a reduced oil absorption in a cooking object in the case of use in cooking a fried food and excellent releasability, consequently capable of cooking a fried food with a small amount without scorching, not foaming, having an excellent flavor, safely usable also in cooking a deep-fried food without foaming as a lecithin formulated oil. SOLUTION: This oil and fat composition comprises 0.1 mass to 10 mass % of one or more kinds of glycerol fatty acid esters having 80 mass % to 100 mass % ratio of 14-24C fatty acid residue in the whole constitutent fatty acid residue and 5.6-15 average HLB in edible oils and fats.

Description

DETAILED DESCRIPTION OF THE INVENTION

[0001]

BACKGROUND OF THE INVENTION 1. Field of the Invention The present invention relates to an oil or fat composition suitable for cooking grilled or stir-fried foods.

[0002]

2. Description of the Related Art Conventionally, when cooking grilled or stir-fried foods,
BACKGROUND ART Edible fats and oils are used for the purpose of efficiently transmitting heat to a material, preventing scorching of cooking utensils due to heating, and imparting a rich taste to foods. Among them, rapeseed oil, high oleic rapeseed oil, soybean oil, corn oil, cottonseed oil, safflower oil, high oleic safflower oil, sunflower oil, mid oleic sunflower oil, rice oil,
Sesame oil, olive oil, grape seed oil, peanut oil, medium-chain fatty acids (MCT), linseed oil, etc. are used. Palm oil, lard, etc. have been widely used as solid fats. There have been problems such as often soiling the surroundings and burning of the cook, and improvements have been desired.

[0003] As an attempt to solve these problems, in recent years, lecithin, sucrose fatty acid esters,
There has been proposed an oil / fat composition which can reduce oil splashing and scorching by blending an emulsifier such as a monoglycerin fatty acid ester and a sorbitan fatty acid ester (Japanese Patent Application Laid-Open No. H04-204605).
187048, JP-A-4-271748, JP-A-7-147902, JP-A-7-16
051, JP-A-8-228677, JP-A-9-52865), some of which have already been put on the market and their use has increased in homes and the like.

[0004]

However, oil and fat compositions using lecithin tend to foam during cooking,
It cannot be used for fry cooking due to the risk of spilling over, and it cannot be said that it has sufficient quality in terms of appearance, safety, flavor, etc. due to browning due to high temperature heating and unpleasant odor due to decomposition products Was. Further, in the case of sucrose fatty acid esters, there is a problem in solubility in oil, and there are many cases in which clouding and precipitation / precipitation of insolubles are observed, and particularly in the range of HLB (5 .6-1
In 5), since the amount of sucrose fatty acid ester completely dissolved in the oil is very small, some problems remain in terms of storage stability and the like, and the use is not suitable. An object of the present invention is to improve problems in cooking of grilled foods and stir-fried foods and the disadvantages of an oil and fat composition containing an emulsifier such as lecithin, to perform safe and comfortable cooking, and to obtain a good taste of the resulting cooked product. To obtain an oil or fat composition.

[0005]

Means for Solving the Problems The present inventors have conducted intensive studies to achieve the above object, and as a result, an oil / fat composition containing a specific glycerin fatty acid ester in edible oil / fat has the above function. We have found that we have completed the present invention. That is, the oil and fat composition of the present invention comprises (1)
The ratio of the C14-C24 fatty acid residue amount to the total constituent fatty acid residue amount of the constituent glycerin fatty acid ester is 80% by mass to 100% by mass, and (2) the average HLB of the constituent glycerin fatty acid ester is 5.6 to 15. One or more glycerin fatty acid esters to be filled are contained in edible fats and oils at a concentration of 0.1% or less.
The present invention relates to an oil / fat composition containing 1% by mass to 10% by mass. Preferably, the glycerin fatty acid ester is a glycerin fatty acid monoester or diester, glycerin organic acid fatty acid monoester, and a fat or oil composition that is one or more compounds selected from the group consisting of polyglycerin fatty acid esters, preferably A fat or oil composition in which the amount of C2-C12 fatty acid residues in all the constituent fatty acid residues of the constituent glycerin fatty acid esters is 20% by mass or less, preferably one or more glycerin fatty acid esters having an average degree of polymerization of 1, and The present invention relates to a fat or oil composition containing at least one glycerin fatty acid ester having an average degree of polymerization of 4 to 10.

By incorporating the glycerin fatty acid ester into an edible oil / fat, the oil / fat composition of the present invention can be obtained. The transparent state can be maintained for 5 hours. The oil and fat composition of the present invention, when used for stir-fry cooking, has a small oil absorption to the object to be cooked, and has good releasability, so that it can be cooked sufficiently without burning with a small amount, and without foaming. , Flavor is also good. Furthermore, even in the cooking of fried foods, it can be used safely without foaming like lecithin-containing oil. For example, it has a good blossom bloom even with tempura, has a good texture, and has a good savory finish even when fried. Further, since the amount of C2 to C12 fatty acid residues in the fatty acid residues constituting the glycerin fatty acid ester contained in the oil / fat composition of the present invention is 20% by mass or less, the taste of the cooked product is good, and the stir-fry is also used. During cooking of fried foods, there is very little unpleasant odor generated from fatty acid residues of C2 to C12, and the burden on cooks is light.

[0007]

BEST MODE FOR CARRYING OUT THE INVENTION The fat and oil composition of the present invention will be described below. The oil and fat composition of the present invention comprises the following (1) to (2)
It is a fat composition containing 0.1% by mass to 10% by mass of edible fat or oil containing one or more glycerin fatty acid esters satisfying the following. (1) The ratio of the C14-C24 fatty acid residue amount to the total constituent fatty acid residue amount of the constituent glycerin fatty acid ester is 8
0% by mass to 100% by mass (2) Constituent glycerin fatty acid ester has an average HLB of 5.6 to 15 With the above constitution, a fat and oil composition suitable for the stir-fry etc. of the present invention is obtained.

The fat or oil composition containing a glycerin fatty acid ester in an edible oil or fat is preferably an oil or fat composition in which the glycerin fatty acid ester is dissolved in an edible oil or fat, that is, a transparent state after dispersion, A fat or oil composition in which no insoluble matter is observed is preferred. The method for dissolving the glycerin fatty acid ester in the edible fat is not particularly limited.
After the temperature is adjusted to 0 ° C., the above-mentioned glycerin fatty acid ester can be suitably obtained by dissolving. C14 in the total amount of the constituent fatty acid residues in the constituent glycerin fatty acid ester
Since the flavor of the oil / fat composition is improved as the proportion of the fatty acid residue amount of C24 to C24 increases, the oil / fat composition of the present invention contains C1 occupying the entire constituent fatty acid residue amount of the constituent glycerin fatty acid ester.
One or more glycerin fatty acid esters having a proportion of 4-C24 fatty acid residue of 80% by mass to 100% by mass, preferably 85% by mass to 100% by mass, and more preferably 90% by mass to 100% by mass. Contained. Further, for each of one or more glycerin fatty acid esters used, the amount of C14 to C24 fatty acid residues in the constituent fatty acid residues is 80% by mass to 100% by mass, preferably 8% by mass.
5% by mass to 100% by mass, more preferably 90% by mass
It is more preferable that the content be 100% by mass. In the present invention, the amount of the constituent fatty acid residue means the TMS / GLC method (FAO / WH) using GLC (gas chromatography).
This is a numerical value calculated from the fatty acid composition analyzed in accordance with O regulations. Numerical values can be calculated as one or a mixture of two or more glycerin fatty acid esters. In the case of a mixture, the numerical values can be calculated by multiplying the numerical values calculated for each of them by the mixing ratio.

Conversely, the amount of C2 to C12 fatty acid residues in the total amount of the constituent fatty acid residues of the constituent glycerin fatty acid ester is 20% by mass or less, preferably 15% by mass or less, more preferably 10% by mass. The following fats and oils compositions are preferable because the unpleasant odor generated from the C2 to C12 fatty acid residues is very small. More preferably, each constituent glycerin fatty acid ester satisfies the above conditions.

When the glycerin fatty acid ester is one or more compounds selected from the group consisting of glycerin fatty acid monoesters or diesters, glycerin organic acid fatty acid monoesters and polyglycerin fatty acid esters, the oil and fat composition of the present invention Preferred as a product. More preferred is the case where three or more and at least one of them is a glycerin organic acid fatty acid monoester. Here, the organic acids constituting the glycerin organic acid fatty acid monoester are acetic acid, lactic acid, citric acid, succinic acid,
It refers to diacetyltartaric acid, but is more preferably a glycerin organic acid fatty acid monoester of citric acid in terms of flavor and solubility.

The glycerin fatty acid ester contained in the present invention must have an average HLB of the constituent glycerin fatty acid ester in the range of 5.6 to 15, and 6 to 10
Is more preferably within the range. If it exceeds this range, it does not dissolve in the oil, and clouding and precipitation of insoluble components are observed. If it is below this range, it dissolves in oil, but does not have various functions that are characteristic of the present invention, such as oil splash prevention and oil absorption prevention. Here, HLB represents the balance between the hydrophilic group and the lipophilic group in the glycerin fatty acid ester, and 0 when the hydrophilic group in the molecule is 0% and 2 when the hydrophilic group in the molecule is 100%.
The values were equally divided as 0, and numerical values obtained experimentally were used. The average HLB of the constituent glycerin fatty acid esters is calculated by multiplying each HLB of the constituent glycerin fatty acid esters by the mixing ratio.

The glycerin fatty acid ester contained in the present invention contains at least one glycerin fatty acid ester having an average degree of polymerization of 1 and at least one glycerin fatty acid ester having an average degree of polymerization of 4 to 10, that is, It is preferable to include those having an average degree of polymerization of 1 and those having an average degree of polymerization of 4 to 12, since the effects of the present invention can be stably exhibited.
In the present invention, the average degree of polymerization is a numerical value calculated from a hydroxyl value.

In the present invention, the edible oils and fats are rapeseed oil, high oleic rapeseed oil, soybean oil, corn oil, cottonseed oil, safflower oil, high oleic safflower oil, sunflower oil,
Liquid oils such as mid-oleic sunflower oil, rice oil, sesame oil, olive oil, grape seed oil, peanut oil, MCT, linseed oil, and solid fats such as palm oil and lard can be used.
These fats and oils may be used alone or in a mixture at any ratio.
Note that the desired effects of the present invention, namely, prevention of oil absorption and reduction of oil content to the object to be cooked, releasability, oil splashing, flower blooming, texture after storage of cooked food, oil solubility of glycerin fatty acid ester, and In order to improve the storage stability at low temperatures, it is preferable to use transesterified fats and oils. The above-mentioned edible oils and fats can be used as the oils and fats to be subjected to transesterification.

The oil / fat composition of the present invention is obtained by dissolving the above-mentioned glycerin fatty acid ester in edible oil / fat,
Their total amount is 0.1% by mass to 10% by mass,
Preferably, it is 0.5% by mass to 4.0% by mass. If the added amount is small, particularly when used for cooking stir-fry, the effect of preventing oil absorption and the effect of preventing scorching of the cooking material become insufficient, which causes a problem. When the amount is large, the effect is remarkably exhibited. However, when the amount exceeds 10% by mass, the flavor of the glycerin fatty acid ester becomes particularly strong when used for cooking deep-fried foods, and the influence on the flavor of the cooked product is obtained. Not a few. In addition, since the smoke point is lowered, the suitability for cooking is significantly reduced. Further, the cold resistance is deteriorated, and crystals and precipitates are easily formed during storage, so that the storage stability is reduced.

By adopting the above-mentioned constitution, the effects of oil absorption prevention, scorching prevention, oil splash prevention, improvement of cold resistance, etc. are obtained by synergistic effects, and the oil composition suitable for the stir-fry of the present invention is obtained. . The oil / fat composition of the present invention, particularly one in which the glycerin fatty acid ester is completely dissolved, has no inferiority in storage stability and appearance even when compared with ordinary edible oil / fat, and is in a transparent state at 0 ° C. for at least 5.5 hours. Can be maintained. When the oil or fat composition of the present invention thus obtained is used for stir-fry cooking, it has a small amount of oil absorption to an object to be cooked and has good releasability. This is preferable because it produces no foam and has good flavor. Furthermore, even in fried food cooking,
It can be used safely without foaming like lecithin compound oil,
For example, even when tempura is used, the flower blooms well and the texture is finished well, and even when fried, the finished product has a good savory taste. In particular, since the amount of C2-C12 fatty acid residues in the fatty acid residues constituting the glycerin fatty acid ester contained in the oil / fat composition of the present invention is 20% by mass or less, fried or fried foods are cooked. During the process, there are very few unpleasant odors generated from the C2 to C12 fatty acid residues, and the burden on the cook is light. Further, the influence on the flavor of the cooked product is very small, which is preferable.

The oil and fat composition of the present invention has an effect of preventing scorching when used for cooking and an effect of preventing oil absorption of cooking ingredients.
Emulsifiers other than glycerin fatty acid ester (such as sucrose fatty acid ester, sorbitan fatty acid ester, propylene glycol fatty acid ester, and polyglycerin condensed ricinoleate) can also be used in combination for the purpose of increasing the flower blooming effect of fried foods. In addition, various antioxidants, flavors and the like can be added to the oil and fat composition of the present invention according to the purpose.

[0017]

The present invention will be described below in more detail with reference to Examples and Comparative Examples. Examples (Examples 1 and 2 and Comparative Examples 1 to 4) As glycerin fatty acid esters, citric acid monoglyceride having an HLB of 6.0 (Poem K-37: manufactured by Riken Vitamin Co., Ltd.) and HLB Is glycerin stearate (manufactured by Sakamoto Pharmaceutical Co., Ltd .: SY-Glister TS-)
750) and glycerin erucate having an HLB of 7.0 (manufactured by Mitsubishi Chemical Foods Corporation: Ryoto Polyglycerol ER)
-60D) and (a), (b) and (c), respectively. In addition, paste lecithin (lecithin D) is used as lecithin.
X: manufactured by Nisshin Oil Co., Ltd.) was designated as (d). Each of these additives was added to 100 g of rapeseed oil (manufactured by Nisshin Oil Co., Ltd.) as shown in Table 1.
And the mixture was stirred and dissolved at 50 to 80 ° C. to prepare each fat and oil composition. At this time, rapeseed oil without addition was used as a control.

<Details of the cooking evaluation method> (1) Fried rice An iron frying pan (24 cm in diameter) preheated by high heat for 30 seconds
Weigh 15cc of oil and fat composition, fry chicken egg (50g), then cool rice (220g), green onion (10g), grilled pork (80g)
Fried and seasoned with salt (some) and soy sauce (7.5 cc).

(2) Yakisoba An iron frying pan (24 cm in diameter) preheated by high heat for 30 seconds
Weigh 15cc of oil and fat composition, fry pork belly (30g), cabbage (50g), carrot (30g), onion (50g), add 5cc of oil and fat composition, and steam Chinese noodles (150g) Stir-fried and seasoned with powdered sauce (10g).

(3) Tempura 700 g of each oil and fat composition was placed in an electric fryer (manufactured by Toshiba Corp .: Model No. HGP-106) having an inner diameter of 21 cm and a depth of 8 cm and heated to 180 ° C. Pre-adjusted dough for tempura (100 g of flour, homogenized quickly with 170 cc of ice water) was attached to about 15 g of shrimp (three fish), poured into each of the above oil and fat compositions, and fried for about 3 minutes. And

<Evaluation method> (1) Burnt (fried food) The cooked frying pan was visually observed for the presence or absence of burntness and the degree thereof. The evaluations were as follows: “◎: very little, ○: little, Δ:
Slightly less, ×: equivalent or less ”. (2) Oil splash (fried and fried foods) The state of oil splash during cooking and dirt around cooking utensils such as frying pans after cooking were observed. The evaluations were as follows: “◎: very little, ○: little, Δ:
Slightly less, ×: equivalent or less ”. (3) Oil absorption (stir-fry) to ingredients Regarding the amount of oil and fat composition remaining in the frying pan after cooking,
The degree was visually observed. The evaluation was performed on the scale of “◎: the residual oil amount is clearly large, ：: the residual oil amount is slightly large, Δ: slightly small, ×: equivalent or less” as compared with the control rapeseed oil. (4) Foaming (fried and fried foods) The degree of foaming (originated from the oil and fat composition) during cooking was visually observed. The evaluation was performed on the scale of “◎: very small, ○: little, Δ: almost equivalent, ×: equivalent or less” as compared with the control rapeseed oil. (5) Hanasaki Tempura fried with each oil and fat composition was visually checked by 20 specialized panels. The figures in the table indicate that each specialized panel is "1: Excellent,
2: good, 3: acceptable, 4: unacceptable ". (6) Usage 1 / of standard usage (fried rice: 15cc, fried noodles: 20cc)
Cooking was carried out in the same manner with 2 and 1/3 amount, and the feeling of use was evaluated in comparison with the control rapeseed oil. The evaluation was performed on a scale of “◎: easier to use than the control, ○: easy to use as much as the control, ×: hard to use compared to the control (cooking is not enough and cooking is not sufficient)”. (7) Cooling resistance 100 g of each oil / fat composition was weighed and placed in a glass sample bottle, immersed in ice kept at 0 ° C for 5.5 hours, and it was confirmed whether cloudy or insoluble matter was precipitated. The evaluation was “◎: clear,
Δ: Slightly turbid or insoluble content precipitated, x: turbid or insoluble content precipitated ”. (8) Flavor For fried rice, yakisoba, and tempura, taste the sample after cooking in each oil and fat composition, and compare with the control rapeseed oil. X: The flavor of the emulsifier was clearly felt and not delicious. " (9) Heated odor Sensory evaluation was performed on the intensity of odor from the start to the end of cooking of fried rice, fried noodles and tempura. Compared with the control rapeseed oil, "◎: equivalent or less, ○: slight odor such as oily odor or pungent odor is felt, but almost unnoticeable, x: strong odor such as oily odor or pungent odor, and unpleasant I feel it ". In addition, each oil and fat composition
About 100 ml was weighed in a 200 ml beaker, and the odor when heated to 180 ° C. was subjected to a sensory evaluation by 20 specialized panels. The numerical values in the table are the averages of the scores obtained by each specialized panel on a scale of "1: almost no unpleasant odor felt, 2: slight unpleasant odor felt, 3: fairly unpleasant odor felt". Value.

[0022]

[Table 1]

[0023]

[Table 2]

[0024]

[Table 3]

From these results, in cooking the stir-fry, the oil and fat compositions using lecithin (Comparative Examples 1 and 2) exhibited unnatural foaming and were not preferable in terms of flavor.
When the amount of addition is less than 0.1% (Comparative Example 3), sufficient effects are not obtained in terms of scorching, foaming, and prevention of oil absorption. When the amount of addition exceeds 10% (Comparative Example 4), the flavor is poor. It was not preferable in terms of surface. In the case of the present invention (Examples 1 and 2), the effects of preventing burning, oil splashing, and oil absorption are sufficiently exhibited, cooking can be performed with a smaller amount than usual, and unnatural foaming occurs. And the flavor of the resulting cooked product was good.

[0026]

[Table 4]

From these results, in the cooking of fried foods, the oil and fat compositions using lecithin (Comparative Examples 1 and 2) spilled with vigorous foaming immediately after the food was put in, making it impossible to continue cooking. When the addition amount is less than 0.1% (Comparative Example 3), the effect of preventing oil splashing and foaming and the effect of improving flower bloom are not sufficient, and the addition amount is 10%.
% (Comparative Example 4) was preferable in terms of flavor, and because of the large amount of smoke, the burden on the cook was heavy, and the flavor of the obtained cooked product was not preferable. In the case of the present invention (Examples 1 and 2), the effect of preventing oil splashing and foaming was sufficiently exhibited, and the flower bloom was also improved.
Further, the flavor of the obtained cooked product was good.

[0028]

[Table 5]

From these results, it was found that in the oil and fat compositions using lecithin (Comparative Examples 1 and 2) and those containing more than 10% (Comparative Example 4), precipitation of crystals and clouding were observed in the cold resistance. However, within the scope of the present invention (Examples 1 and 2)
It maintained a transparent state and had sufficient cold resistance.

Example 3 and Comparative Examples 5 to 6 As glycerin fatty acid esters, citric acid monoglyceride having an HLB of 6.0 (Poem K-37: manufactured by Riken Vitamin Co., Ltd.) and glycerin stearin having an HLB of 9.1 Acid ester (manufactured by Sakamoto Pharmaceutical Co., Ltd .: SY-Glister T)
S-750), glycerin erucate having an HLB of 7.0 (manufactured by Mitsubishi Chemical Foods, Inc .: Ryoto polyglycerol ER-60D) and glycerin oleate having an HLB of 4.2 (manufactured by Sakamoto Yakuhin Kogyo Co., Ltd.): SY-Glister PO-50
0) and glycerin laurate of HLB11.9 (SY-Glister ML-310, manufactured by Sakamoto Pharmaceutical Co., Ltd.) were designated as (a), (b), (c), (e), and (f), respectively. . Rapeseed oil (manufactured by Nisshin Oil Co., Ltd.) 1
Add the amount shown in Table 6 to 00g,
Each oil and fat composition was adjusted by stirring and dissolving at 50 to 80 ° C. At this time, rapeseed oil without addition was used as a control.

[0031]

[Table 6]

[0032]

[Table 7]

[0033]

[Table 8]

[0034]

[Table 9]

From these results, it was found that cooking of stir-fry was not within the scope of the present invention (HLB: Comparative Example 5;
Mass% of C2 to C12 fatty acid residue amount and C14 to C24 fatty acid residue amount: The fat and oil composition of Comparative Example 6) was scorched, oil splashed,
Sufficient effects were not obtained in terms of preventing oil absorption. In particular, when the amount of C2 to C12 fatty acid residues exceeded 20% (Comparative Example 6), it was not preferable in terms of flavor. In the case within the scope of the present invention (Example 3), the effects of preventing burning, oil splashing, and oil absorption are sufficiently exhibited, cooking can be performed with a smaller amount than usual, and unnatural foaming does not occur. The flavor of the obtained cooked product was good.

[0036]

[Table 10]

From these results, in the cooking of fried foods, it is out of the scope of the present invention (HLB: Comparative Example 5;
Mass% of C2 to C12 fatty acid residue amount and C14 to C24 fatty acid residue amount: The oil and fat composition of Comparative Example 6) cannot provide sufficient effects in terms of improving oil splashing, foaming, and flowering, In particular, when the amount of C2 to C12 fatty acid residues exceeded 20% (Comparative Example 6), it was not preferable in terms of flavor. In the case of within the scope of the present invention (Example 3), the effects of improving oil splashing, foaming and flowering were sufficiently exhibited, and the obtained cooked product had a good flavor.

[0038]

[Table 11]

From these results, when the amount of the fatty acid residue of C2 to C12 exceeded 20% (Comparative Example 6), crystals were precipitated. In the case within the scope of the present invention (Example 3), the transparent state was maintained and sufficient cold resistance was obtained.

[0040]

[Table 12]

From these results, in terms of heating odor during cooking and heating in a beaker, when the amount of C2-C12 fatty acid residues exceeds 20% (Comparative Example 6), an unpleasant off-flavor is generated, and the food is cooked. Was found to be unsuitable.

[0042]

The fat and oil composition of the present invention has excellent cold resistance,
By using this, when cooking grilled or stir-fried foods, a small amount of about 1/2 to 1/3 is enough compared to the normal usage (the amount used when cooking using vegetable oil without additives) It can be cooked quickly and can be finished in a light, non-greasy flavor. In addition, there is no scorching of cooking utensils, and oil splashing during cooking can be suppressed, so that oil stains on kitchens and ventilation fans can be reduced.Furthermore, unlike lecithin oil, it is safe not only for stir-fry but also for fried foods It has general versatility that can be used.

 ──────────────────────────────────────────────────続 き Continued on the front page F term (reference) 4B026 DC01 DC06 DG01 DG11 DH01 DK01 DP01 DX01 4H059 BA33 BA34 BB02 BB03 BB06 BC03 BC13 CA51 DA30 EA13

Claims (5)

[Claims] 1. One or more glycerin fatty acid esters satisfying the following (1) and (2):
An oil / fat composition containing 1% by mass to 10% by mass. (1) The ratio of the C14-C24 fatty acid residue amount to the total constituent fatty acid residue amount of the constituent glycerin fatty acid ester is 8
0% by mass to 100% by mass (2) The average HLB of the constituent glycerin fatty acid ester is 5.6 to 15 2. The method according to claim 1, wherein the glycerin fatty acid ester is one or more compounds selected from the group consisting of glycerin fatty acid monoesters or diesters, glycerin organic acid fatty acid monoesters, and polyglycerin fatty acid esters. Fat composition. 3. The oil / fat composition according to claim 1, wherein the proportion of the C2 to C12 fatty acid residue in the total constituent fatty acid residue in the constituent glycerin fatty acid ester is 20% by mass or less. 4. The oil or fat according to claim 1, which comprises at least one glycerin fatty acid ester having an average degree of polymerization of 1 and at least one glycerin fatty acid ester having an average degree of polymerization of 4 to 10. Composition. 5. The oil / fat composition according to claim 1, wherein the glycerin fatty acid ester is dissolved in edible oil / fat and maintains a transparent state at 0 ° C. for at least 5.5 hours.