JP5263770B2 - Oil composition for cooking - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide an oil-and-fat composition for cooking to reduce a trans-fatty acid content, a method for producing the composition, an oil-and-fat composition for cooking having flavor of hydrogenation smell despite a low trans-fatty acid content, a method for producing the composition, and a cooked food. <P>SOLUTION: The oil-and-fat composition containing 25-65 mass% of a palm fractionated soft oil having an iodine value of 54-70 and &ge;17 mass% and &lt;50 mass% of a palm fractionated hard oil having an iodine value of 10-55 is used for cooking. <P>COPYRIGHT: (C)2010,JPO&amp;INPIT

Description

The present invention relates to a cooking oil / fat composition capable of reducing the trans fatty acid content.
The present invention also relates to a cooking oil / fat composition having a hydrogenated odor (sometimes called a hydrogenated odor or a cured odor) despite the low trans fatty acid content.
The present invention also relates to a food having a hydrogenated odor flavor despite the low trans fatty acid content.

  The cooking oil used in fried chicken, french fries, butter peanuts, donuts, etc. has functions such as heat resistance, oxidation stability, no oil smearing, a crisp finish, and oil not even when fried Therefore, a hardened oil obtained by partially hydrogenating animal and vegetable oils and fats (hereinafter, a hardened oil obtained by partial hydrogenation is referred to as a partially hydrogenated oil) has been widely used.

  The partially hydrogenated oil of animal and vegetable fats and oils contains trans fatty acids produced by hydrogenation. In recent years, when trans fats are consumed in large quantities by humans and other animals for a long period of time, the blood total cholesterol level and low density lipoprotein cholesterol level called bad are increased, leading to obesity and ischemic heart disease. The theory of “Uru” has emerged from Europe and the United States, and an increasing number of countries are taking measures such as requiring labeling for foods containing trans fatty acids above a certain level. In Japan, an attempt to reduce the trans fatty acid content in foods has been studied in response to the global trend, and it is also required to reduce the trans fatty acid content in cooking oils and fats.

  With regard to reducing the trans fatty acid content in the partially hydrogenated oil of animal and vegetable oils and fats, attempts have been made to devise reaction conditions such as catalyst and temperature in the hydrogenation reaction process (for example, Patent Documents 1 and 2).

On the other hand, partially hydrogenated oils of animal and vegetable fats and oils have a unique flavor called hydrogenated odor. For example, in fried chicken and donuts, consumers are accustomed to the unique flavor of hydrogenated odor. Therefore, many hydrogenated odors have been established as part of an important flavor that characterizes the individuality of products.
It is known that the hydrogenated odor of the partially hydrogenated oil of animal and vegetable fats and oils is caused by the above-described trans fatty acid.
Therefore, when the trans fatty acid content is reduced by the above-described attempt to reduce the trans fatty acid content, there is a problem that the unique flavor of the hydrogenated odor is lost.

From the background as described above, it has been desired to develop cooking oils and fats that reduce the trans fatty acid content as much as possible while maintaining the flavor of hydrogenated odor, which is a unique flavor of partially hydrogenated oils of animal and vegetable oils and fats.
JP-A-7-316585 JP 2006-320275 A

An object of the present invention is to provide an oil and fat composition for cooking and a method for producing the same that can reduce the trans fatty acid content.
Moreover, the objective of this invention is providing the oil-fat composition for heat cooking which has the flavor of a hydrogenation smell, and its manufacturing method, although the trans fatty-acid content is low.
Another object of the present invention is to provide a food product having a hydrogenated odor flavor despite the low trans fatty acid content.

  As a result of intensive studies to solve the above-mentioned problems, the present inventors have found that a palm fractionated soft oil having an iodine value of 54 to 70 is 25 to 65% by mass, and a palm fractionated hard oil having an iodine value of 10 to 55 is 17 The present invention finds that oils and foods having a flavor of hydrogenated odor can be obtained even when the content of trans fatty acid is reduced by using the oil and fat composition containing from 50% by mass to less than 50% by mass for cooking oils and fats. The invention has been completed.

That is, 1st invention of this invention is 25-65 mass% of palm fraction soft oil of iodine value 54-70, and 17 mass% or more and less than 50 mass% of palm fractionated hard oil of iodine value 10-55, and a part. Heating and cooking oil composition containing 0.5 to 20% by mass of hydrogenated oil, wherein the trans fatty acid content in the total fatty acid of the cooking oil and fat composition is 0.5 to 10% by mass It is a cooking oil and fat composition.

  According to a second aspect of the present invention, the palm fractionated soft oil is palm olein and / or palm super olein, and the palm fractionated hard oil is palm mid fraction and / or palm stearin. It is the oil-fat composition for cooking.

The third invention of the present invention is the oil and fat composition for cooking according to the first or second invention , wherein the partially hydrogenated oil is a partially hydrogenated oil of rapeseed oil or a partially hydrogenated oil of soybean oil. .

4th invention of this invention is a foodstuff obtained by heat-cooking using the oil-fat composition for heat cooking as described in any one invention of 1st-3rd invention .

5th invention of this invention is 25-65 mass% of palm fraction soft oils of iodine value 54-70, 17 mass% or more and less than 50 mass% of palm fractionated hard oils of iodine value 10-55, and partial hydrogenation It is a manufacturing method of the oil-fat composition for heating cooking characterized by mix | blending 0.5-20 mass% of oil, Comprising: The trans-fatty acid content in all the fatty acids of this oil-fat composition for heating cooking is 0.5- It is a manufacturing method of the oil-fat composition for cooking which is 10 mass%.

ADVANTAGE OF THE INVENTION According to this invention, the oil-fat composition for heat cooking which can reduce a trans-fatty-acid content, and its manufacturing method can be provided.
Moreover, according to this invention, although the trans fatty-acid content is low, the oil-fat composition for cooking which has the flavor of a hydrogenation odor, and its manufacturing method can be provided.
Moreover, according to this invention, although the trans fatty-acid content is low, the foodstuff which has the flavor of a hydrogenation odor can be provided.

Hereinafter, the present invention will be described in detail.
First, the oil-fat composition for cooking according to the present invention will be described.
The oil and fat composition for cooking according to the present invention contains 25 to 65% by mass of palm fractionated soft oil having an iodine value of 54 to 70 and 17% by mass or more and less than 50% by mass of palm fractionated hard oil having an iodine value of 10 to 55. It is characterized by that.
The oil / fat composition for cooking according to the present invention can be used as a fat / oil to be blended in order to reduce trans fatty acid in a fat / oil for cooking having a flavor of hydrogenation odor.

  Moreover, in addition to the said mixing | blending, the oil-fat composition for heat cooking of this invention mixes partially hydrogenated oil etc., The trans-fatty-acid content in all the fatty acids of the oil-fat composition for heat cooking is 0.5-10 mass. By setting the ratio to%, it is possible to obtain a cooking oil and fat having a reduced trans fatty acid content and a flavor of hydrogenation odor.

The oil-fat composition for cooking according to the present invention contains palm fractionated soft oil.
In the present invention, palm fractionated soft oil is called a soft part (liquid part or olein part) obtained by fractionating palm oil or palm oil fractionated oil (dry fractionation, solvent fractionation, surfactant fractionation, etc.). Also means). Moreover, as a palm fractionation soft oil, the transesterification oil of the palm fractionation soft oil obtained by transesterifying a palm fractionation soft oil can also be used.

  The iodine value of the palm fractionated soft oil is 54 to 70, preferably 54 to 67, and more preferably 54 to 64.

  Specific examples of palm fraction soft oil include palm olein (soft part obtained by fractionating palm oil), palm super olein (soft part obtained by further fractionating palm olein, called super olein ), Palm top olein (a soft part obtained by further fractionating palm super olein, sometimes called top olein), etc., and using one or more of these in combination Can do.

  As the palm fractionated soft oil, it is preferable to use palm olein. Use of palm olein can provide a food product having a hydrogenated odor flavor despite a low trans fatty acid content.

  The iodine value of palm olein is preferably 54 to 59, and more preferably 55 to 57. Moreover, it is preferable that the iodine number of palm super olein is 59-64, and it is more preferable that it is 59-62. Moreover, it is preferable that the iodine number of palmtop olein is 64-70, and it is more preferable that it is 65-69.

  The content of the palm fractionated soft oil having an iodine value of 54 to 70 in the oil and fat composition for cooking according to the present invention is 25 to 65% by mass, preferably 30 to 60% by mass, and 40 to 60% by mass. More preferably, it is most preferably 50 to 60% by mass.

  When the palm fraction soft oil in the oil composition for cooking according to the present invention is the above, and the content thereof is in the above range, a food having a flavor of hydrogenated odor is provided even though the trans fatty acid content is low. can do.

The oil-fat composition for cooking according to the present invention contains palm fractionated hard oil.
In the present invention, palm fractionated hard oil is a hard part (called crystal part or stearin part) obtained by fractionating palm oil or palm oil fractionated oil (dry fractionation, solvent fractionation, surfactant fractionation, etc.). Also means). Moreover, as a palm fractionation hard oil, the transesterification oil of the palm fractionation hard oil obtained by transesterifying a palm fractionation hard oil can also be used.

  The iodine value of the palm fractionated hard oil is 10 to 55, preferably 20 to 52, and more preferably 30 to 49.

  As a specific example of palm fractionated hard oil, palm mid fraction (a hard part obtained by further fractionating palm olein, which is also called soft PMF, middle melting point part of palm oil, middle melting point fractionated oil of palm oil, (Hereinafter, the palm mid fraction is referred to as soft PMF), palm stearin (hard part obtained by fractionating palm oil), hard stearin (hard part obtained by further fractionating palm stearin), hard PMF (a hard part obtained by further separating soft PMF) can be used, and one or more of these can be used in combination.

  As the palm fractionated hard oil, it is preferable to use a combination of soft PMF and palm stearin. The blending ratio of soft PMF and palm stearin in the palm fractionated hard oil is preferably 2: 1 to 1:30 in terms of mass ratio of soft PMF: palm stearin, and more preferably 3: 2 to 1:25. Preferably, 1: 1 to 1: 5 is most preferable. When a combination of two types of soft PMF and palm stearin is used in the above-mentioned blending ratio, a food having a flavor of hydrogenated odor can be provided despite the low trans fatty acid content.

  The iodine value of the soft PMF is preferably 40 to 50, more preferably 42 to 48, and most preferably 43 to 47. The iodine value of palm stearin is preferably 28 to 48, more preferably 30 to 42, and most preferably 31 to 35. The iodine value of hard stearin is preferably 10-20, more preferably 10-18, and most preferably 10-16. The iodine value of hard PMF is preferably 30 to 40, more preferably 32 to 38, and most preferably 33 to 37.

  The content of the palm fractionated hard oil in the cooking oil / fat composition of the present invention is 17% by mass or more and less than 50% by mass, preferably 20% by mass or more and less than 50% by mass, and 20 to 40% by mass. More preferably, it is most preferably 20 to 37% by mass.

  When the palm fractionated hard oil in the oil composition for cooking according to the present invention is as described above, and the content thereof is in the above range, a food having a flavor of hydrogenated odor is provided despite the low trans fatty acid content. can do.

The trans fatty acid content in the total constituent fatty acids of the cooking oil / fat composition of the present invention is preferably 0.5 to 10% by mass, more preferably 0.5 to 7% by mass, and 1 to 7%. It is more preferable that it is mass%, and it is most preferable that it is 3-7 mass%. When the trans fatty acid content in all the constituent fatty acids of the cooking oil / fat composition is in the above range, the resulting food has a unique flavor of hydrogenated odor, despite the low trans fatty acid content.
Conventional cooking oils and fats containing partially hydrogenated oil contain about 40% by mass of trans fatty acids in all the constituent fatty acids. Therefore, according to the present invention, the trans fatty acid content can be greatly reduced.
The trans fatty acid content can be measured by gas chromatography according to the AOCS method (Celf-96).

The oil-and-fat composition for cooking according to the present invention can use a partially hydrogenated oil so that the trans fatty acid content in the total constituent fatty acids of the oil-and-fat composition for cooking is in the above range.
The partially hydrogenated oil can be used without particular limitation as long as the trans fatty acid content in the total constituent fatty acids of the cooking oil / fat composition is within the above range, but it is possible to use a partially hydrogenated oil of vegetable oil. preferable.
As partly hydrogenated oil of vegetable oil, for example, soybean oil, rapeseed oil, high oleic rapeseed oil, palm oil, corn oil, cottonseed oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, sesame oil and rice Examples thereof include partially hydrogenated oils such as oils, transesterified oils, and fractionated oils. Further, as the partially hydrogenated oil of vegetable oil, a partially hydrogenated oil of palm fractionated soft oil or a partially hydrogenated oil of palm fractionated hard oil can also be used. In particular, as the partially hydrogenated oil of vegetable oil, it is preferable to use a partially hydrogenated oil of soybean oil or a partially hydrogenated oil of rapeseed oil, and it is more preferable to use a partially hydrogenated oil of rapeseed oil.
These partially hydrogenated oils can be used alone or in combination of two or more.

  The partially hydrogenated oil is prepared according to a conventional method, for example, by adding 0.01 to 0.3% by mass of a nickel catalyst to oil such as vegetable oil, at a temperature of 120 ° C. to 200 ° C., and a hydrogen pressure of 0.01 to 0.3 MPa. It can obtain by performing hydrogenation reaction on these conditions.

  The partially hydrogenated oil preferably has an iodine value of 50 to 90 and a trans fatty acid content of 20 to 60% by mass, more preferably an iodine value of 55 to 85 and a trans fatty acid content of 25 to 55% by mass. Most preferably, the iodine value is 60 to 80 and the trans fatty acid content is 30 to 50% by mass.

  As a commercially available product of partially hydrogenated oil, for example, partially hydrogenated oil of soybean oil (trade name: soybean hardened oil 34, manufactured by Nisshin Oilio Group, melting point 34 ° C., iodine value 75, trans fatty acid content 38.5 Partly hydrogenated oil of rapeseed oil (trade name: rapeseed hydrogenated oil 34, manufactured by Nisshin Oilio Group, melting point 34 ° C., iodine value 74.0, trans fatty acid content 37.3% by weight), part of cottonseed oil Hydrogenated oil (trade name: hardened cotton seed 36, manufactured by Nisshin Oilio Group, melting point 36 ° C., iodine value 64.2, trans fatty acid content 34.8% by mass) and partially hydrogenated oil of corn oil (product) Name: corn hardened oil 40, manufactured by Nisshin Oillio Group Co., Ltd., melting point 40 ° C., iodine value 65.9, trans fatty acid content 40.1% by mass) and the like.

The content of the partially hydrogenated oil in the cooking oil / fat composition of the present invention is preferably 0.5 to 20% by mass, more preferably 3 to 20% by mass, and 5 to 15% by mass. Most preferably it is.
When the content of the partially hydrogenated oil in the cooking oil / fat composition is in the above range, a food having a hydrogenated odor flavor can be provided even though the trans fatty acid content is low.

  The oil / fat composition for cooking according to the present invention can be appropriately blended with animal / plant oil / fat other than palm fractionated soft oil, palm fractionated hard oil, and partially hydrogenated oil as long as the effects of the present invention are not impaired. Specific examples include soybean oil, rapeseed oil, high oleic rapeseed oil, palm oil, corn oil, cottonseed oil, safflower oil, high oleic safflower oil, sunflower oil, high oleic sunflower oil, sesame oil and rice oil, These can be used alone or in combination of two or more.

  The oil / fat composition for cooking according to the present invention can be appropriately blended with additives used for normal oil / fat for cooking, if necessary. Specifically, polyglycerin fatty acid ester, glycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, poly for the purpose of improving storage stability, improving oxidative stability, improving thermal stability, suppressing crystallization at low temperatures, etc. Examples thereof include oxyethylene sorbitan fatty acid ester, vitamin E, ascorbic acid fatty acid ester, lignan, coenzyme Q, oryzanol, diglyceride, silicone, tocopherol and lecithin.

The oil-fat composition for cooking according to the present invention can be produced by blending the above-described palm fraction soft oil and palm fraction hard oil in the above-described range. Specifically, a palm fractionated soft oil having an iodine value of 54 to 70 is 25 to 65% by mass, and a palm fractionated hard oil having an iodine value of 10 to 55 is 17% to less than 50% by mass, preferably a palm fraction having an iodine value of 54 to 70. 30-60 mass% soft oil, palm fractionated hard oil having an iodine value of 10-55, 20 mass% to less than 50 mass%, more preferably 40-60 mass% palm fractionated soft oil having an iodine value of 54-70, iodine value of 10 20 to 40% by mass of 55 palm fractionated hard oil, most preferably 50 to 60% by mass of palm fractionated soft oil having an iodine value of 54 to 70, and 20 to 37% by mass of palm fractionated hard oil having an iodine value of 10 to 55 Can be manufactured.
Moreover, the oil-fat composition for heat cooking of this invention can be manufactured by mix | blending the above-described partially hydrogenated oil in the above-mentioned range. Specifically, it can be produced by further blending 0.5 to 20% by mass of partially hydrogenated oil, preferably 3 to 20% by mass of partially hydrogenated oil, more preferably 5 to 15% by mass of partially hydrogenated oil. it can.

  The oil-fat composition for cooking according to the present invention can be suitably used for cooking such as deep-fried foods, fried foods, fried foods, fritters, tempura, and fried foods.

  Moreover, the oil-fat composition for cooking according to the present invention can be made into a shortening form by imparting processability such as plasticity, and the shortening can be used after shortening for frying. Although shortening can be manufactured by a conventional method, specifically, after mixing raw material fats and oils, it can manufacture by carrying out rapid kneading | mixing, blowing in nitrogen gas.

Next, the food of the present invention will be described.
The food of the present invention is a food cooked by using the oil composition for cooking according to the present invention.

  In the present invention, a food means a food obtained by cooking using a fat and oil composition for heat cooking according to the present invention, such as fried food or fried food. The food of the present invention has a unique flavor of hydrogenated odor.

  Specific examples of the food of the present invention include, for example, deep-fried, fried, tatsuta fried, cutlet, croquette, fried, nugget, fritter, tempura, donut, rice cracker, hail, biscuits, crackers, cookies, pretzel, corn chips, Examples include cooked foods such as corn puffs, corn flakes, popcorn, potato chips, nuts, butter peanuts, and snacks.

  The food of the present invention can be produced (cooked) by a conventional method without using the raw material to be used or special conditions except that the oil composition for cooking according to the present invention is used.

  Hereinafter, the present invention will be described in detail based on specific examples. In addition, this invention is not limited to the content of the Example shown below at all.

(Preparation of oil and fat composition)
After mixing the raw material fats and oils of the composition shown in Table 1 and Table 2, the oil and fat compositions of Examples 1 to 5 and the oil and fat compositions of Comparative Examples 1 to 6 were obtained by performing rapid cooling and kneading while blowing nitrogen gas. .
In addition, as fats and oils having a hydrogenated odor, the oil and fat compositions of Examples and Comparative Examples were prepared in the same manner using the raw fats and oils having the blends shown in Table 1, and the flavor and standard oil composition was prepared. did.

The raw material fats and oils shown in Tables 1 and 2 were as follows. Oils and fats A1 to A3 correspond to palm fractionated soft oil, oils and fats B1 to 2 correspond to palm fractionated hard oil, oils and fats C1 to C3 correspond to partially hydrogenated oils of vegetable oil, and oils and fats D1 to 2 correspond to other oils and fats.
By separating palm oil (iodine value 52, trade name: refined palm oil, manufactured by Nisshin Oillio Group Co., Ltd.), the soft part palm olein (iodine value 56, manufactured by Nisshin Oilio Group Co., Ltd.) was obtained, It was set as fats and oils A1.
Oil A1 was further fractionated to obtain a soft part palm super olein (iodine value 65, Nisshin Oillio Group, in-house), which was designated as oil A2.
Fats and oils A1 and fats and oils A2 were mixed at a mass ratio of fats and oils A1: fats and oils A2 = 35: 65 to obtain fats and oils A3 (iodine value 60, manufactured by Nisshin Oillio Group, Inc.).
The fat A1 was further separated to obtain a hard part soft PMF (iodine value 45, Nisshin Oilio Group Co., Ltd. in-house product), which was designated as fat B1.
By separating palm oil (iodine value 52, trade name: refined palm oil, manufactured by Nisshin Oillio Group Co., Ltd.), the hard part palm stearin (iodine value 33, Nisshin Oilio Group Co., Ltd. in-house preparation) was obtained. Oil and fat B2.
A partially hydrogenated oil of rapeseed oil (trade name: hardened rapeseed oil 34, manufactured by Nisshin Oilio Group, iodine value 74, trans fatty acid content 37.3 mass%) was designated as fat C1.
A partially hydrogenated oil of soybean oil (trade name: soybean hardened oil 34, manufactured by Nisshin Oillio Group, iodine value 75, trans fatty acid content 38.5 mass%) was designated as fat C2.
A partially hydrogenated oil of corn oil (trade name: Corn hardened oil 40, manufactured by Nisshin Oilio Group, iodine value 66, trans fatty acid content 40.1% by mass) was designated as fat C3.
Palm oil (trade name: refined palm oil, manufactured by Nisshin Oillio Group, Inc., iodine value 52) was designated as fat D1.
Rapeseed oil (trade name: white rapeseed oil, manufactured by Nisshin Oilio Group Co., Ltd.) was designated as fat D2.
The trans fatty acid content was measured by gas chromatography according to the AOCS method (Celf-96).

(Cooking evaluation)
Using the oil / fat composition of Examples 1 to 5, the oil / fat composition of Comparative Examples 1 to 6 and the oil / fat composition of the flavor standard product (having a flavor of hydrogenated odor), commercially available fried flour (Nisshin Flour Milling Co., Ltd.) Company-made) Fried chicken with 5 mass parts of galam masala added to 100 mass parts and fried chicken meat at 180 ° C. for 4 minutes, fried chicken of Examples 6-10, fried food of Comparative Examples 7-12 Chicken and flavor standard fried chicken were obtained.
The standard flavored fried chicken with a flavor of hydrogenated odor is used as a standard, and the difference in flavor of hydrogenated odor from the standard when five fried chickens eat each panel is scored according to the following criteria. The fried chicken obtained was evaluated by calculating the average value of the scores. The results are shown in Tables 3-5.
Evaluation standards 5 points with a hydrogenated odor flavor that is almost the same as the standard 5 points Hydrogenated odor flavor is slightly weaker than the standard, but no problem in practice 4 points Hydrogenated odor flavor is slightly weaker than the standard 3 points Hydrogenated odor than the standard Flavor of hydrogenation is weak 2 points Flavor of hydrogenated odor is clearly weaker than standard 1 point

  As can be seen from Table 3, the fried chickens of Examples 6 to 10 that were fried using the oil and fat compositions of Examples 1 to 5 were also fried using the oil and fat composition having a significantly reduced trans fatty acid content. Regardless, the flavor of the hydrogenated odor was comparable to that of the standard fried chicken with a flavor of hydrogenated odor.

  On the other hand, as can be seen from Tables 4 and 5, the fats and oil compositions of Comparative Examples 1 to 3 in which the palm fractionated soft oil is not blended, and the fats and oils of Comparative Examples 4 and 6 in which the blended amount of the palm fractionated soft oil is outside the specified range. The fat composition of Comparative Example 5 in which the blending amount of the composition and the palm fractionated hard oil deviates from the specified range, although the trans fatty acid content is the same as that of the fat composition of Examples 1 to 5, The fried chickens of Comparative Examples 7 to 12 fried using were weak in the expression of a hydrogenated odor flavor.

Claims (5)

25-65% by mass of palm fractionated soft oil having an iodine value of 54-70, 17% by mass to less than 50% by mass of palm fractionated hard oil having an iodine value of 10-55, and 0.5-20% by mass of partially hydrogenated oil An oil / fat composition for heating and cooking , wherein the trans-fatty acid content in the total constituent fatty acids of the oil / fat composition for cooking is 0.5 to 10% by mass .   The oil / fat composition for heat cooking according to claim 1, wherein the palm fractionated soft oil is palm olein and / or palm super olein, and the palm fractionated hard oil is palm mid fraction and / or palm stearin. The oil and fat composition for cooking according to claim 1 or 2, wherein the partially hydrogenated oil is a partially hydrogenated oil of rapeseed oil or a partially hydrogenated oil of soybean oil. The foodstuff obtained by heat-cooking using the oil-fat composition for heat-cooking of any one of Claims 1-3 . 25-65% by mass of palm fractionated soft oil having an iodine value of 54-70, 17% by mass to less than 50% by mass of palm fractionated hard oil having an iodine value of 10-55, and 0.5-20% by mass of partially hydrogenated oil It is a manufacturing method of the oil composition for heating cooking characterized by mix | blending, Comprising: The trans-fatty acid content in all the fatty acids of this oil cooking fat composition is 0.5-10 mass%, A method for producing the composition.