JPWO2015114915A1 - Oil composition - Google Patents

Abstract

An object of the present invention is to reduce an oily odor of a food obtained by cooking a food with an oily fat composition and to reduce the oily odor of the food obtained by cooking with the oily fat composition. Is to provide food. The oil and fat composition of the present invention contains 15 to 85% by weight of rapeseed oil obtained by squeezing and refining rapeseed having a molting rate of 50% or more. The oil / fat composition of the present invention preferably further contains at least one oil / fat selected from the group consisting of soybean oil, corn oil, and palm oil / fat. [Selection figure] None

Description

  The present invention relates to an oil / fat composition, and more specifically to the oil / fat composition capable of reducing the oily odor of foods obtained by cooking food with an oil / fat composition.

  When cooking ingredients are cooked using edible oils such as rapeseed oil, soybean oil, corn oil, and palm oil, the unique flavor derived from the edible oil improves the palatability of the food. On the other hand, the “oily odor” of food becomes an unpleasant odor and reduces the value of the food. Therefore, there is a desire to reduce the oily odor of foods that have been cooked using edible oil.

  Conventionally, in order to reduce the oily odor of fats and oils and foods using the same, flavoring and flavor oils have been added to the fats and oils. For example, in order to alleviate the oily odor based on the acid of fats and oils containing ω3 polyunsaturated fatty acids such as docosahexaenoic acid and eicosapentaenoic acid, oil-soluble extracts of Laurel (Patent Document 1) and peppermint It has been proposed to add a fragrance such as oil (Patent Document 2). In foods, adding a concentrate of tea extract (Patent Document 3) to reduce the oily odor of fried vegetable foods made from processed fish meat, masking the oily odor of fried instant noodles Therefore, it has been proposed to add sake lees (Patent Document 4).

  However, the addition of auxiliaries such as fragrances and flavor oils may change the flavor of the food. A method for reducing the oily odor of cooked foods is desirable without using the above additives.

JP 08-242767 A JP 06-133707 JP2008-212003 JP2007-244217

  An object of the present invention is to provide an oil / fat composition capable of reducing the oily odor of food obtained by cooking food with an oil / fat composition, and a food with reduced oily odor cooked with the oil / fat composition. It is to provide.

  As a result of intensive studies on the above problems, the present inventors have found that the problems can be solved according to the following inventions, and have completed the present invention. That is, this invention provides the oil-fat composition containing 15-80 weight% of rapeseed oil obtained by extracting and refine | purifying rapeseed with a molting rate of 50% or more. In the present specification, “oil odor” means the strength of oily odor of cooked food.

  As a technique related to molting rapeseed, Japanese Patent Application Laid-Open No. 2012-116877 (a method for producing vegetable oil and plant meal) is obtained by subjecting rapeseed seeds to rapeseed seeds and molting rapeseed seeds after pressing and extraction treatment. Disclosed is a vegetable oil obtained by blending defatted rapeseed with the above-described defatted rapeseed seed and pressing and extracting the mixture. This invention uses the defatted rapeseed skin from which the components unsuitable for edible oil contained in the rapeseed skin have been removed, thereby reducing the content of components unsuitable for edible oil that dissolves in the compressed / extracted oil, as a result This makes it possible to simplify the purification process and reduce costs. The invention of the above-mentioned patent document is characterized in that although a vegetable oil is obtained using molting rapeseed, a refined oil of molting rapeseed having a specific molting rate is blended with other edible oils in a specific range ratio. It is different from the oil and fat composition. And it cannot predict at all from the invention of the said patent document that the oily odor of the foodstuff obtained by heat-cooking a foodstuff with the oil-fat composition of this invention reduces.

  The oil / fat composition of the present invention preferably further contains at least one oil / fat selected from the group consisting of soybean oil, corn oil, and palm oil / fat.

  The total content of at least one oil selected from the group consisting of soybean oil, corn oil, and palm oil is preferably 15 to 85% by weight, more preferably 30 to 70% by weight.

  The present invention also provides a method for reducing the oily odor of foods obtained by cooking a food with an oil / fat composition, comprising cooking the food with the oil / fat composition.

  This invention also provides the foodstuff cooked using the said oil-fat composition.

  According to the oil and fat composition of the present invention, rapeseed oil obtained by squeezing and refining rapeseed having a molting rate of 50% or more (hereinafter also referred to as “peeled rapeseed refined oil”) and other edible oils is blended. Even in the absence of fragrances and flavor oils, the odor of cooked foods can be reduced. As shown in Comparative Examples 1 to 3 described later, the oily odor is not improved so much in an oil / fat composition having a low blending ratio of a molted rapeseed refined oil or a molted rapeseed refined oil. It is quite surprising that an effect can be obtained by blending the molted rapeseed refined oil with other edible oils at a specific blending ratio as in the present invention.

  When cooking ingredients using the oil / fat composition of the present invention, the smell peculiar to oil during cooking can be reduced.

  The food obtained by cooking the food material with the oil and fat composition of the present invention with the oil and fat composition has a reduced oily odor and an improved taste. Utilizing the characteristics of the oil and fat composition of the present invention, it is expected to be used for various foods.

  Hereinafter, one embodiment of the oil and fat composition of the present invention will be described. The oil and fat composition of the present invention contains rapeseed oil (hereinafter referred to as component (A)) obtained by squeezing and refining rapeseed having a molting rate of 50% or more.

  The rapeseed used as a raw material for the component (A) is not particularly limited. Examples of the rapeseed include varieties having low glucosinolate content such as canola varieties, Kirariboshi, Nanashiki, as well as Brassica campestris (Japanese varieties) and Brassica napus (Western varieties).

The molting rate is obtained by the formula (1).

  The lower limit of the molting rate of the rapeseed is 50% or more, preferably 70% or more, more preferably 85% or more, and particularly preferably 90% or more. If the molting rate is less than 50%, the effect of the present invention cannot be obtained. The upper limit of the molting rate is not particularly limited, but is usually 100% or less, preferably 99% or less.

  The rapeseed is a sphere having a particle size of about 1 to 2 mm. The seed coat occupies about 10 to 20% by weight of the rapeseed. The method for molting rapeseed is not particularly limited. For example, the rapeseed is peeled into the fruit and the skin using a flaking roller (pressing machine), an entrator-type pulverizer, a hammer mill, a ball mill, a pin mill, a rotor mill, a cutting mill, a centrifugal pulverizer or the like. It is preferable not to pulverize too much so that separation between the fruit and the skin does not become difficult later.

  The peeled rapeseed is a mixture of fruit and skin. Separation of the fruit and the skin can be performed by methods such as wind selection, specific gravity separation, and sieving.

An example of a molting method is shown concretely.
(Process 1)
As a rapeseed pretreatment, the rapeseed is subjected to a wind power sorter to remove foreign matters such as stems, sheaths and pebbles from the rapeseed raw material.

(Process 2)
The rapeseed, excluding the stem and sheath, is crushed with a flaking roller to peel the seeds and skin. The clearance of the flaking roller is usually 0.3 to 1.1 mm. Furthermore, rapeseed is pulverized with an impact crusher to promote separation of fruit and skin.

(Process 3)
The ground rapeseed raw material is sieved with a sieve (for example, a 0.6 mm square mesh) to obtain an on-sieving fraction and an under-sieving fraction.

  The sieving fraction is returned to the raw material of step 2. The sieving fraction thus obtained is used as molting rapeseed, and the molting rate is usually about 90%.

  In order to obtain a molting rapeseed having a molting rate that is less than 90%, a method of adjusting the mesh opening of the sieve, blending the molting rapeseed and the non-hulling rapeseed in the above ranges so as to obtain an appropriate molting rate, etc. Should be adopted.

  A crude oil can be obtained by compressing and / or solvent extracting the molting rapeseed and refining the crude oil to produce a molting rapeseed refined oil.

  In the compression extraction, an oil raw material composed of molted rapeseed is crushed, heat treated (cooked), and then pressurized with a squeezing machine (such as a continuous expeller or discontinuous hydraulic machine) to squeeze out the oil in the cells. In the solvent extraction, an oil raw material composed of molting rapeseed is brought into contact with the residue after pressing or extraction, the oil is extracted as a solvent solution, and the solvent is distilled off from the resulting solution to obtain the oil. N-hexane or the like is used as the solvent.

  As a refining means, a general refining process of vegetable oil can be applied. That is, impurities are removed in the order of crude oil → degummed oil → deoxidized oil → decolorized oil → deodorized oil (refined oil). Between each of them, operations of “degumming treatment”, “deoxidation treatment”, “decolorization treatment”, and “deodorization treatment” are performed.

  The degumming treatment is a step of hydrating and removing the gums mainly composed of phospholipids contained in the oil. Specifically, water necessary for hydrating the gum is added to the oil in an amount of water (for example, 0.5 to 5% by weight) and stirred at a temperature of 50 to 90 ° C. to remove the gum. Swell the sum. After cooling to room temperature, the agglomerated gum component is separated with a centrifuge or the like.

  A deoxidation process is a process of removing the free fatty acid contained in oil as soap by processing with alkaline water. Specifically, the degummed oil is usually heated to 40 to 110 ° C., and 0.01 to 2.0% by weight of acid (phosphoric acid, acetic acid, oxalic acid, citric acid, etc.) is added and stirred. To do. Then, alkali (sodium hydroxide, potassium hydroxide, sodium carbonate, etc.) is added, and it isolate | separates into oil and oil cake (alkali foots). After removing the oil cake by centrifugation, wash with warm water to remove soap in the oil.

  The decoloring treatment is a step of removing the pigment contained in the oil by adsorbing it to an adsorbent (active clay, acidic clay, activated carbon, etc.). Specifically, after the adsorbent is added to the deoxidized oil, the mixture is stirred at a temperature of 40 to 100 ° C. for 10 to 90 minutes under normal pressure or reduced pressure. Thereafter, the decolorized oil is filtered by a filtering means (pressurization, reduced pressure, suction filtration or the like).

  The deodorizing process is a process of removing odorous components contained in oil by steam distillation under reduced pressure. Specifically, water vapor is continuously blown into the decolorized oil in the reaction vessel, and water vapor containing odor components generated therefrom is removed.

  Component (A) is rapeseed oil obtained by squeezing and refining rapeseed having a molting rate of 50% or more, and rapeseed oil obtained by squeezing and refining from rapeseed having a high molting rate and low molting rate or un molted rapeseed The rapeseed oil obtained by squeezing and refining can be mixed so that the molting rate is 50% or more.

  In the composition of the present invention, the content of the component (A) needs to be 15 to 85% by weight. When content of a component (A) is lower than 15 weight%, the effect of reducing the oily odor of the foodstuff obtained by cooking with an oil-fat composition is not acquired. On the contrary, even if the content is higher than 85% by weight, the effect of the present invention cannot be obtained. For example, as shown in Comparative Example 1 described later, the oily odor of food cooked using oil and fat consisting only of the component (A) is comparable to the control using unhulled rapeseed refined oil. The content of the component (A) is preferably 18 to 75% by weight, more preferably 20 to 70% by weight, further preferably 28 to 70% by weight, and most preferably 30 to 70% by weight. It is.

  The composition of this invention contains edible fats and oils (henceforth a component (B)) other than a component (A) other than a component (A). A component (B) should just be used as edible oil. Specific examples include vegetable oils such as soybean oil, corn oil, palm oil, olive oil, sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, fallen raw oil, coconut oil, animal fats such as beef tallow and pork fat, and these And processed oils and fats that have been subjected to treatments such as fractionation, hydrogenation, and transesterification. This edible oil / fat may be a single type or a blend of two or more types. In addition, the processed oil of rapeseed oil is contained in a component (B). The component (B) preferably contains at least one selected from the group consisting of soybean oil, corn oil, and palm oil. The term “palm-based oil / fat” as used herein refers to processed oil / fat obtained by subjecting palm oil and palm oil to separation, hydrogenation, transesterification and the like, and palm oil and palm olein are preferred.

In the composition of the present invention, the content of the component (B) is usually 15 to 85% by weight,
Preferably it is 25-82 weight%, More preferably, it is 30-80 weight%, More preferably, it is 30-72 weight%, Most preferably, it is 30-70 weight%.

  Especially preferably, a component (B) consists of at least 1 type chosen from the group which consists of soybean oil, corn oil, and palm oil fat. Therefore, the total content of fats and oils consisting of at least one selected from the group consisting of soybean oil, corn oil, and palm oils and fats is usually 15 to 85% by weight, preferably 25 to 25% based on the entire composition. 82% by weight, more preferably 30-80% by weight, still more preferably 30-72% by weight, and most preferably 30-70% by weight. In particular, it is preferable to contain 30 to 70% by weight of corn oil.

  In addition to the component (A) and the component (B), the oil / fat composition of the present invention may be added with known edible oil / fat additives within a range that does not interfere with the effects of the present invention. Examples of such additives include tocopherol, L-ascorbic acid or derivatives thereof (eg, esters such as ascorbic acid stearate and stereoisomers such as erythorbic acid), BHT (diethylhydroxytoluene), BHA (butyl). Hydroxyanisole), NDGA (nordihydroguaiaretic acid), gallic acid, propyl gallate, catechin, and other antioxidants; antifoaming agents such as silicone resins; flavor stabilizers such as citric acid and malic acid; Agents; anti-caking agents; fat crystal modifiers; metal chelating agents; emulsifiers such as sucrose fatty acid esters, organic acid monoglycerides, polyglycerin fatty acid esters, phospholipids, and the like.

  The shape of the oil and fat composition of the present invention may be liquid, pasty, or solid. The shape can be easily adjusted by appropriately selecting essential components including edible fats and oils and other components.

  The present invention also provides a method for reducing the oily odor of food cooked using fats and oils, including cooking the food using the oil composition. In the present specification, the term “cooking” includes aspects such as frying, frying, sauteing, coating on the surface of a food material, and radiation or convection heating in an oven or the like. The temperature of cooking is usually 100 to 200 ° C, preferably 130 to 190 ° C. In particular, cooking for fried food is preferred.

  Examples of the cooked food include fried foods such as croquettes, tonkatsu, fried chicken, fritters, tempura, fried fish, fried potatoes, donuts, etc .; There are noodles, thin fried (oil fried), thick fried, gandou, fried tofu; hamburger, pork sauté, okonomiyaki, takoyaki, pasta; baked rice;

  Hereinafter, the present invention will be described in more detail by showing examples and comparative examples. However, the following examples do not limit the present invention.

[Preparation Example 1] (Preparation of molting rapeseed refined oil)
(Molting)
30 kg of rapeseed (variety: Canadian canola) was applied to a wind power sorter (product name: wind power sorter MODEL3300 manufactured by Anzai Seisakusho) to remove the stem and the sheath. The obtained rapeseed raw material was passed through a flaking roller (clearance 0.7 mm) and then crushed at 1200 rpm using an impact crusher. The crushed rapeseed raw material was sieved with a sieve (0.6 mm square mesh) to obtain a fraction above and below the sieve. The sieved fraction was returned to the flaking roller. The sieving fraction was used as molting rapeseed. The molting rate of this molting rapeseed was 90%. This molting rapeseed is referred to as “rapeseed 90% rapeseed”.

  The 90% molting rapeseed and normal non-molting rapeseed were mixed at a weight ratio of 1: 0.2 to prepare a molting rapeseed having a molting rate of 75%. This molting rapeseed is called "rapeseed 75% rapeseed". Similarly, a molting rapeseed having a molting rate of 50% was prepared by mixing 90% molting rapeseed and normal unmolting rapeseed at a weight ratio of 1: 0.8. This molting rapeseed is called “rapeseed 50% rapeseed”.

(Squeezed)
Each rapeseed having a molting rate of 0, 50, 75, or 90% was compressed with an expeller to obtain compressed oil and pressed rice cake. The oil content was extracted by hexane extraction from the obtained pressed rice cake. The obtained extracted oil was united with the compressed oil to obtain a crude oil.

(Purification)
A refined oil was obtained by subjecting the crude oil to degumming, deoxidation, decolorization and deodorization steps according to a conventional method. A refined oil of rapeseed with a molting rate of 90%, a refined oil of rapeseed with a molting rate of 75%, a refined oil of rapeseed with a molting rate of 50%, and a refined oil of rapeseed without conventional molting (conventional refined rapeseed oil), respectively, The rapeseed refined oil, the rapeseed refined oil with a molting rate of 75%, the rapeseed refined oil with a molting rate of 50%, and the unpeeled rapeseed refined oil.

※色調：ロビボンド比色計（５．２５インチセル使用）のＲ／Ｙ値を示す。
Table 1 shows the physical properties of unpeeled rapeseed refined oil and rapeseed refined oil with a moulting rate of 90%.

* Color tone: R / Y value of Robibond colorimeter (using 5.25 inch cell).

[Examples 1 to 5] (Change test of molting rate)
1. Preparation of Oil and Fat Composition An oil and fat composition blended with refined oil and soybean oil obtained from rapeseed having a modified molting rate was prepared and evaluated. Specifically, the components (A) and (B) shown below were blended in the proportions shown in Table 2 to obtain an oil and fat composition.
Ingredient (A):
Rapeseed refined oil with 90% molting rate,
75% rapeseed refined oil,
50% rapeseed refined oil,
Ingredient (B):
Soybean oil (manufactured by J-Oil Mills Co., Ltd.),
Corn oil (manufactured by J-Oil Mills Co., Ltd.),
Palm olein (Iodine number 67, manufactured by J-Oil Mills Co., Ltd.)

2. Evaluation of oil and fat composition The oil and fat composition was evaluated by sensory evaluation of foods obtained by cooking the frozen food using the oil and fat composition. Specifically, 500 g of the oil composition was placed in a one-handed pan and heated to 180 ° C. After the temperature rise, 75 g of frozen food (product name: shoestring fried potato, Ajinomoto Frozen Foods Co., Ltd.) was fried for 3 minutes to prepare fries and sensory evaluation was performed. Furthermore, when the oil after cooking returned to 180 ° C., 75 g of frozen foods were fried in the same manner to prepare french fries, sensory evaluation was performed, and sensory evaluation was repeated a total of six times.

  For sensory evaluation, while keeping the french fries at 80 ° C with a hot server, 3 persons in a single batch, 18 panelists in total evaluated the “odor intensity of the oil of fried potatoes (oil smell)” It was. Hereinafter, “the oily odor of food cooked using the oil / fat composition” is simply referred to as “the oily odor of the oil / fat composition”.

The oily odor of the oil / fat composition of the molted rapeseed refined oil was subjected to sensory evaluation according to the following criteria. The control is an oil / fat composition containing the same amount of unmolten rapeseed refined oil instead of each molted rapeseed refined oil.
Score: Indicator 1: Oil odor is considerably weaker than the control 2: Oil odor is slightly weaker than the control 3: Oil odor is about the same as the control 4: Oil odor is slightly stronger than the control 5: Oil odor is Much stronger than the control

  The average of the evaluations of a total of 18 panelists was used as the score. When this score is 3 or less, the properties relating to the oily odor of the oil and fat composition are improved by peeling the rapeseed. On the contrary, when the score exceeds 3, the property is deteriorated.

Table 2 shows the average oil odor score (n number: 18).

  As shown in Table 2, the oily odor score of the fat composition obtained by blending the refined oil obtained from the molted rapeseed with soybean oil is the control fat composition obtained by blending the refined oil obtained from the unpeeled rapeseed. Better than. The molting rate necessary for improving the score is 50% or more, preferably 75% or more, and more preferably 90% or more.

[Example 6] (Change test of content of molted rapeseed refined oil)
1. Preparation of Composition An oil / fat composition in which the content of the rapeseed refined oil with a molting rate of 90% was changed was prepared and evaluated. Specifically, components (A) and (B) shown in Table 3 were changed to obtain an oil and fat composition.

2. Measurement of the total amount of volatile components of the oil and fat composition Components that volatilize out of the oil using the heat-desorbed system TDU (Gestel) and GC / MS system 5975B (Agilent) The amount of was measured. The measurement conditions are as follows.
(TDU conditions)
Sample collection amount: 10mg
Initial temperature, holding time: 30 ° C., 1 minute heating rate: 12 ° C./second final temperature, holding time: 250 ° C., 10 minutes (cooling injection CIS conditions)
Initial temperature, holding time: −50 ° C., 30 seconds Temperature rising rate: 12 ° C./second Final temperature, holding time: 250 ° C., 3 minutes (gas chromatographic conditions)
Column: ZB-WAX Plus 60m x 250um x 0.25um
Oven temperature: 40 minutes (10 ° C.) → 2 ° C./minute temperature increase → 100 ° C. → 5 ° C./minute temperature increase → 210 ° C. (10 minutes)
Carrier gas: He, 1.6 ml / min (mass spectrometry conditions)
Ion source temperature: 230 ° C
Quadrupole temperature: 150 ° C
Scan mode: m / z 41-400

  The area values of all components detected in the scan mode were summed to obtain the total amount of volatile components. Here, the total volatile component amount of 100% means that the total volatile component amount of the oil blended with the unpeeled rapeseed refined oil or the unpeeled rapeseed refined oil is 100, the moulted rapeseed refined oil or the unpeeled rapeseed refined oil It means that the relative value of the oil blended with is 100. When it is smaller than 100%, the amount of volatile components is relatively low, and when it is larger than 100%, the amount of volatile components is relatively high.

  The results are shown in Table 3. The oil and fat composition of Example 1 containing 70% by weight of molting rapeseed refined oil has fewer volatile components than Comparative Example 1 consisting of molting rapeseed refined oil and Comparative Example 2 containing 90% by weight of molting rapeseed refined oil. There was found. By suppressing (degree) of these volatile components, the odor emitted from the oil is reduced, and the addition of the oily odor to the cooked product is suppressed.

3. Evaluation of Oil and Fat Composition The oil and fat composition was evaluated in the same manner as in Example 1. The scores are shown in Table 3 together with the results of statistical processing (Wilcoxon sign rank test).

  From Table 3, when the refined oil obtained from the molting rapeseed is blended with other oils, if the content of the molting rapeseed refined oil is low as in Comparative Example 3, the oily odor of the fat composition is not significantly improved. Surprisingly, even if the content of the molted rapeseed refined oil is too high as in Comparative Examples 1 and 2, the oily odor of the oil and fat composition is not significantly improved. Therefore, the content of the molted rapeseed refined oil needs to be 15 to 85% by weight, preferably 20 to 70% by weight, and more preferably 30 to 70% by weight. On the other hand, the content of component (B) is preferably 15 to 85% by weight, more preferably 30 to 80% by weight, and particularly preferably 30 to 70% by weight.

[Example 7] (Change test of component (B))
An oil / fat composition in which the oil / fat blended with the rapeseed refined oil having a molting rate of 90% was changed was prepared and evaluated. Specifically, the oil-and-fat composition which changed the soybean oil of Examples 1 and 4 into corn oil or palm olein was prepared (Examples 7, 8, 10, and 11). Moreover, the oil-fat composition which changed some rapeseed refined oil of the molting rate 90% of Example 1 into corn oil was prepared (Example 9). As a control for each example, an oil / fat composition was also prepared in which the molted rapeseed refined oil was changed to an unmolten rapeseed refined oil.

Evaluation of the oil-fat composition which blended the molt | molting | peeling rapeseed refined oil and the said various fats and oils was performed similarly to Example 1. FIG. The results are shown in Table 4.

  Oils and fats blended with molting rapeseed refined oil are also effective in corn oil and palm olein in addition to soybean oil. These blends are also effective. The score of the fat composition is highly effective when the fat blended with the molted rapeseed refined oil is corn oil, followed by soybean oil and palm olein. Therefore, in the oil and fat composition of the present invention, the molted rapeseed refined oil is preferably blended with at least one oil selected from the group consisting of soybean oil, corn oil and palm olein, more preferably soybean oil and / or corn oil. To be prepared.

The composition of this invention contains edible fats and oils (henceforth a component (B)) other than a component (A) other than a component (A). Component (B), soybean oil, corn oil that has been used as a cooking oil, fractionated palm oil, and these, hydrogenated, processing oils and the like which has been subjected to processing for transesterification, and the like. This edible oil / fat may be a single type or a blend of two or more types. In addition, the processed oil of rapeseed oil is contained in a component (B). The component (B) preferably contains at least one selected from the group consisting of soybean oil, corn oil, and palm oil. The term “palm-based oil / fat” as used herein refers to processed oil / fat obtained by subjecting palm oil and palm oil to separation, hydrogenation, transesterification and the like, and palm oil and palm olein are preferred.

Claims (6)

  An oil and fat composition comprising 15 to 85% by weight of rapeseed oil obtained by squeezing and refining rapeseed having a molting rate of 50% or more.   Furthermore, the oil-fat composition of Claim 1 containing at least 1 type of fats and oils chosen from the group which consists of soybean oil, corn oil, and palm oil fat.   The fat and oil composition according to claim 2, wherein the total content of at least one fat selected from the group consisting of soybean oil, corn oil, and palm oil and fat is 15 to 85% by weight.   The fat and oil composition according to claim 3, wherein a total content of at least one kind of the fat and oil selected from the group consisting of soybean oil, corn oil, and palm oil and fat is 30 to 70% by weight.   The method to reduce the oily odor of the foodstuff obtained by heat-cooking a foodstuff with the said oil-fat composition including heat-cooking a foodstuff using the oil-fat composition of Claim 1.   A food cooked by using the oil and fat composition according to claim 1.