OIL AND FAT COMPOSITION FOR HEAT COOKING, MANUFACTURING METHOD OF OIL AND FAT COMPOSITION FOR HEAT COOKING, MANUFACTURING METHOD OF HEAT COOKED FOOD PRODUCT, AND OILINESS REDUCING AGENT OF HEAT COOKED FOOD PRODUCT

摘要

To provide an oil and fat composition for heat cooking capable of reducing oiliness of a cooked heat cooked food product, a manufacturing method of the oil and fat composition for heat cooking, a manufacturing method of a heat cooked food product, and an oiliness reducing agent of the heat cooked food product or the like.SOLUTION: There is provided an oil and fat composition for heat cooking containing 3 mass% to 25 mass% of unpurified olive oil with mass ratio of total content of p-coumaric acid and hydroxytyrosol acetate of 0.5 or more based on 1 of tyrosol content. There is provided a manufacturing method of a heat cooked food product for heat cooking materials for cooking using the oil and fat composition for heat cooking. Further there are provided an oiliness reducing agent of the heat cooked food product having the unpurified olive oil as an active component, and a use of the unpurified olive oil for reducing oiliness of the heat cooked food product.SELECTED DRAWING: None