JP7580985B2 - Oil and fat composition - Google Patents

Description

The present invention relates to an oil composition.

The crispness (crunchiness) of food, which is one of the textures felt when eating, has a large impact on the palatability of fried foods such as tempura and croquettes. It is known that the crispness of food is lost over time after cooking. In addition, improving the crispness immediately after cooking is also a major challenge.

In response to these issues, for example, Patent Document 1 (JP Patent Publication No. 2005-287450) discloses a coating improver for deep-fried foods that consists of cellulose and an emulsifier. This invention focuses on the coating of deep-fried foods and attempts to improve the crispness.

Patent Document 2 (JP Patent Publication No. 2012-19700) discloses that by using an oil composition in which a specific edible oil is blended with a specific emulsifier, it is possible to obtain foods that are excellent in terms of texture, flavor, oiliness, and other physical properties, and in paragraphs 0055 to 0069, the texture (including crispiness) of donuts, french fries, and chicken sticks is evaluated.

In addition, Patent Document 3 (JP 2019-176743 A) discloses that a cooking oil composition containing specific amounts of two specific types of emulsifiers can be used to produce deep-fried foods with a soft, crispy batter.

However, Patent Document 1 improves the coating of fried foods, and does not focus on the oil and fat composition for deep-frying, making it difficult to apply to all foods to be deep-fried. In addition, Patent Documents 2 and 3 both require a specific emulsifier, making the manufacturing process complicated.

On the other hand, paragraph 0063 and Table 4 of Patent Document 4 (WO 2019/003930) discloses that food cooked with an oil composition containing a specific amount of refined olive oil has a good crispy texture. However, it is shown that food cooked with the oil composition of Comparative Example 3 or Comparative Example 5 containing 10% by mass or 50% by mass of unrefined extra virgin olive oil does not have a crispy texture.

Patent Document 5 (International Publication No. WO 2020/137516) discloses an oil and fat composition for cooking, which contains 0.01% by mass or more and less than 1% by mass of perilla oil or the like in the oil and fat composition. It has also been shown that foods cooked with the oil and fat composition for cooking have reduced oiliness and odor.

JP 2005-287450 A JP 2012-19700 A JP 2019-176743 A International Publication No. 2019/003930 WO 2020/137516

Thus, improving the crispness of food is important for improving the deliciousness of food. Therefore, the object of the present invention is to provide an oil and fat composition that can improve the crispness of food.

As a result of intensive research conducted by the inventors to achieve the above object, they discovered that an oil and fat composition containing unrefined olive oil and a specific amount of n-3 edible oil and fat in which the content of n-3 fatty acids in the total amount of constituent fatty acids is 30% by mass or more and 80% by mass or less improves the crispness of foods such as fried foods, and thus completed the present invention. Note that in the present invention, the meaning of "crispy" does not differ from the meaning of the term generally understood by consumers and those skilled in the art, and more specifically, refers to the crispy texture when eating fried foods.

That is, the present invention is an oil and fat composition containing unrefined olive oil and n-3 edible oil and fat, in which the n-3 edible oil and fat has an n-3 fatty acid content of 30% by mass or more and 80% by mass or less of the total amount of constituent fatty acids, the unrefined olive oil has a content of 0.5% by mass or more and 8.5% by mass or less, and the n-3 edible oil and fat content is 0.01% by mass or more and 5% by mass or less.

The unrefined olive oil is preferably one or more selected from extra virgin olive oil, virgin olive oil, ordinary virgin olive oil, and lampante virgin olive oil.

It is preferable that the content of the unrefined olive oil is 1.5% by mass or more and 8.2% by mass or less.

The n-3 edible oil is preferably one or more selected from the group consisting of perilla oil, linseed oil, perilla oil, oil containing DHA, and oil containing EPA.

The oil and fat composition is preferably for cooking by heating, and more preferably for frying.

The present invention also relates to a food product containing the oil and fat composition.

The food is preferably a cooked food, and more preferably a fried food.

The present invention also relates to a method for producing food cooked with an oil composition containing unrefined olive oil and n-3 edible oil, in which the n-3 edible oil has an n-3 fatty acid content of 30% by mass or more and 80% by mass or less of the total amount of constituent fatty acids, the unrefined olive oil content of the oil composition is 0.5% by mass or more and 8.5% by mass or less, and the n-3 edible oil content of the oil composition is 0.01% by mass or more and 5% by mass or less.

The cooking is preferably heating, and more preferably frying.

The present invention also relates to a method for producing an oil composition containing unrefined olive oil and n-3 edible oils and fats, in which the n-3 edible oils and fats have an n-3 fatty acid content of 30% by mass or more and 80% by mass or less of the total amount of constituent fatty acids, and the unrefined olive oil is blended in an amount of 0.5% by mass or more and 8.5% by mass or less, and the n-3 edible oils and fats are blended in an amount of 0.01% by mass or more and 5% by mass or less.

The present invention also relates to a method for improving the crispness of food cooked with an oil composition containing unrefined olive oil and n-3 edible oil, in which the n-3 edible oil has an n-3 fatty acid content of 30% by mass or more and 80% by mass or less of the total amount of constituent fatty acids, the unrefined olive oil content of the oil composition is 0.5% by mass or more and 8.5% by mass or less, and the n-3 edible oil content of the oil composition is 0.01% by mass or more and 5% by mass or less.

The cooking is preferably heating, and more preferably frying.

According to the present invention, it is possible to improve the crispness of food cooked with an oil composition containing unrefined olive oil and specific amounts of n-3 edible oils and fats.

The unrefined olive oil of the present invention refers to an oil separated from olives by a method such as squeezing or centrifugation, and which has not undergone one or more of the following refining processes: degumming, deacidification, bleaching, and deodorization, or which has not undergone any of these refining processes. Preferably, the olive oil has not undergone any of the following refining processes: degumming, deacidification, bleaching, and deodorization. The degumming process is a process for hydrating and removing the gums, the main component of which is phospholipids, contained in the oil. The deacidification process is a process for removing free fatty acids contained in the oil as soap components by treating with alkaline water, etc. The bleaching process is a process for removing pigments contained in the oil by adsorbing them onto activated clay, etc. The deodorization process is a process for removing odorous components contained in the oil by steam distillation under reduced pressure, etc.

There is no particular restriction on the origin of the olives, and they may be domestic or foreign. Unrefined olive oil is available on the market as extra virgin olive oil (also called extra virgin olive oil), virgin olive oil, ordinary virgin olive oil, lampante virgin olive oil, etc., and any of these may be used. In the present invention, such commercially available products may be used, and preferably one or two types selected from extra virgin olive oil and virgin olive oil, and more preferably extra virgin olive oil. Virgin olive oil is classified into four types, extra virgin olive oil, virgin olive oil, ordinary virgin olive oil, and lampante virgin olive oil, based on the criteria for sensory evaluation. The criteria for virgin olive oil may be appropriately referenced to those established by the International Olive Council.

The oil and fat composition of the present invention exerts its effect by containing a specific amount of the unrefined olive oil (when two or more types are used, the total amount). The content of the unrefined olive oil is 0.5% by mass to 8.5% by mass, preferably 1% by mass to 8.5% by mass, more preferably 1.5% by mass to 8.2% by mass, even more preferably 2% by mass to 8% by mass, even more preferably 3% by mass to 8% by mass, particularly preferably 4% by mass to 8% by mass, and most preferably 5.5% by mass to 8% by mass. By setting the content at a specific amount, the crispness of the food can be improved.

The n-3 edible fats and oils of the present invention are edible fats and oils in which the content of n-3 fatty acids in the total amount of constituent fatty acids is 30% by mass or more and 80% by mass or less, and the content of n-3 fatty acids is preferably 35% by mass or more and 75% by mass or less, and more preferably 40% by mass or more and 70% by mass or less. By setting the content at the predetermined level, the crispiness of the food can be improved.
Furthermore, the content of α-linolenic acid in the total amount of constituent fatty acids of the n-3 edible fats and oils is preferably 30% by mass or more and 80% by mass or less, more preferably 35% by mass or more and 75% by mass or less, even more preferably 40% by mass or more and 70% by mass or less, and even more preferably 45% by mass or more and 65% by mass or less.

Examples of the n-3 edible oils and fats include linseed oil, perilla oil, shiso oil, oils and fats containing DHA (docosahexaenoic acid) (fish oil, etc.), oils and fats containing EPA (eicosapentaenoic acid) (fish oil, etc.), chia seed oil, algae oil, microbial oil, etc. Among them, it is preferable to use one or more types selected from the group consisting of perilla oil, linseed oil, shiso oil, oils and fats containing DHA, and oils and fats containing EPA as the n-3 edible oils and fats, and it is more preferable to use one or two types selected from the group consisting of perilla oil and linseed oil.

The content of n-3 fatty acids in the total amount of constituent fatty acids can be measured, for example, according to the Japan Oil Chemists' Association's "Standard Method for the Analysis of Fats, Oils and Fat 2.4.1.4-2013." Examples of n-3 fatty acids contained in the n-3 edible oils and fats include α-linolenic acid, DHA (docosahexaenoic acid), EPA (eicosapentaenoic acid), DPA (docosapentaenoic acid), and stearidonic acid, and are usually composed of multiple types. Therefore, the content of n-3 fatty acids refers to the total content of these n-3 fatty acids.

The oil and fat composition of the present invention also contains the n-3 edible oil and fat. The content of the n-3 edible oil and fat is 0.01% by mass or more and 5% by mass or less, preferably 0.1% by mass or more and 3% by mass or less, more preferably 0.1% by mass or more and 2.5% by mass or less, even more preferably 0.1% by mass or more and 2% by mass or less, even more preferably 0.1% by mass or more and 1.8% by mass or less, particularly preferably 0.2% by mass or more and 1.0% by mass or less, and most preferably 0.2% by mass or more and 0.9% by mass or less.

The oil and fat composition of the present invention includes edible oils and fats in addition to the unrefined olive oil and the n-3 edible oils and fats. The edible oils and fats can be appropriately used, and examples of such oils and fats include vegetable oils and fats such as soybean oil, rapeseed oil, palm oil, corn oil, olive oil (excluding unrefined olive oil), sesame oil, safflower oil, sunflower oil, cottonseed oil, rice oil, peanut oil, palm kernel oil, coconut oil, etc., animal fats such as beef tallow, lard, chicken fat, medium-chain fatty acid triglycerides, and processed oils and fats obtained by fractionating, hydrogenating, transesterifying, etc., of these oils and fats. One type of edible oil and fat may be used alone, or two or more types may be used. Among them, in terms of workability during production, edible oils and fats containing 55% by mass or more of one or more oils and fats selected from soybean oil, rapeseed oil, sunflower oil, palm olein, corn oil, etc., with an iodine value of 50 or more (preferably 70 or more, more preferably 80 or more), are preferred, and edible oils and fats containing 70% by mass or more are more preferred. The edible oils and fats preferably contain one or more oils and fats selected from soybean oil, rapeseed oil, sunflower oil, palm olein, and corn oil, more preferably contain one or more oils and fats selected from soybean oil, rapeseed oil, palm olein, and corn oil, and even more preferably contain one or more oils and fats selected from soybean oil, rapeseed oil, and palm olein.

The edible oils and fats and n-3 edible oils and fats are preferably obtained by further refining crude oil obtained by squeezing, extracting, etc., from oil-based raw materials through one or more of the following refining processes: degumming, deacidification, bleaching, and deodorization. It is more preferable that the edible oils and fats are obtained by refining all of the following refining processes: degumming, deacidification, bleaching, and deodorization. Such refining processes remove the aroma, flavor, pigments, etc., of the raw materials, and can meet the demand when such properties derived from the raw materials are not preferred. The significance of refining processes such as degumming, deacidification, bleaching, and deodorization is as described above in the explanation of unrefined olive oil.

The content of the edible oil or fat (when two or more types are used, the total content) in the oil or fat composition is preferably 80% by mass or more, more preferably 85% by mass or more, even more preferably 90% by mass or more, and even more preferably 92% by mass or more. There is no particular upper limit to the content of the edible oil or fat, and for example, the edible oil or fat is blended so that the total with other components in the oil or fat composition is 100% by mass. The water content of the oil or fat composition of the present invention is preferably less than 1% by mass.

The oil composition may further contain additives such as antioxidants, emulsifiers, and fragrances, as long as they do not impair the effects of the present invention. Specific examples include ascorbic acid fatty acid esters, lignans, coenzyme Q, γ-oryzanol, and tocopherol.

The food of the present invention is not particularly limited except that it contains the oil and fat composition, but is preferably a food cooked by heating, and more preferably a food cooked by frying. In addition, the food is preferably a food cooked with the oil and fat composition.

Furthermore, the method for producing food cooked with the oil and fat composition is not particularly limited except for cooking with the oil and fat composition, but the cooking is preferably heating cooking, more preferably frying cooking. The cooking method is not particularly limited, but for example, in the case of frying cooking, the cooking ingredients of a specific fried food are added to the heated oil and fat composition and cooked. The heating temperature of the oil and fat composition is, for example, 150°C or higher and 220°C or lower, preferably 160°C or higher and 210°C or lower, more preferably 160°C or higher and 200°C or lower. The frying may be either deep frying (a method of frying with a lot of oil) or pan frying (a method of stir-frying with a small amount of oil), but is preferably deep frying.

The food product can be suitably used for fried foods such as tempura, fried tempura bits, fried chicken, french fries, hash browns, croquettes, deep-fried chicken, pork cutlets, fried fish, corn dogs, chicken nuggets, deep-fried tofu, doughnuts, deep-fried bread, deep-fried rice crackers, snacks, and croutons. It is particularly suitable for fried foods that use batter, such as tempura, and fried foods that use breadcrumbs, such as croquettes.

The present invention will be explained in more detail below with reference to examples, but the present invention is not limited to these examples. The edible oils and fats used in the examples are as follows:

<Edible oils and fats>
Rapeseed oil (manufactured by J-Oil Mills Co., Ltd.)
Soybean oil (manufactured by J-Oil Mills, Inc.)
Palm olein (iodine value 67) (manufactured by J-Oil Mills Co., Ltd.)
High oleic sunflower oil (manufactured by J-Oil Mills Co., Ltd.)

<n-3 edible fats and oils>
Linseed oil (manufactured by J-Oil Mills Co., Ltd., n-3 fatty acid content and α-linolenic acid content in the total amount of constituent fatty acids: 52.1% by mass and 52.1% by mass)
Perilla oil (manufactured by J-Oil Mills Co., Ltd., n-3 fatty acid content and α-linolenic acid content in the total amount of constituent fatty acids: 56.5% by mass and 56.5% by mass)

All of these edible oils and fats and n-3 edible oils and fats have been refined through degumming, deacidification, bleaching, and deodorization. The water content is less than 1% by mass.

<Unrefined olive oil>
Unrefined olive oil A (extra virgin olive oil (from Spain), manufactured by J-Oil Mills Co., Ltd.)
Unrefined olive oil B (extra virgin olive oil (from Spain), manufactured by J-Oil Mills Co., Ltd.)
Unrefined olive oil C (extra virgin olive oil (Australia), manufactured by J-Oil Mills Co., Ltd.)

All of these unrefined olive oils are extra virgin olive oils that have not been subjected to any of the refining processes of degumming, deacidification, bleaching, or deodorization. The water content is less than 1% by mass.

Test Example 1 Evaluation of Beef Croquettes Frozen beef croquettes (before frying) (manufactured by Nichirei Foods Corporation) were fried using the oil and fat compositions shown in Table 1 under the following conditions to obtain beef croquettes.

(Frying conditions)
1 kg of the oil composition was weighed out into a saucepan (diameter 20 cm) and heated to 180° C. Frozen beef croquettes were fried for 6 minutes.
The beef croquettes were gently drained off the oil on the pan for 30 seconds to obtain beef croquettes.

(Sensory evaluation)
Twelve trained evaluators conducted the evaluation using an absolute VAS (visual analogue scale) with a 10 cm scale (the higher the value, the higher the crispiness). The average value was calculated from the obtained results. The evaluation values in the table are distances from the origin (0 cm) (for example, 5.0 cm is rated as 5.0).

(Texture analyzer evaluation (TA evaluation))
The TA evaluation was performed under the following conditions. The fried food obtained by frying was placed in a tray, and about 5 minutes after frying, it was evaluated using a texture analyzer under the following conditions. The beef croquette was placed horizontally with the wide surface, and three points in the long axis direction of the oval shape, the left end (about 2.5 cm from the end), the center, and the right end (about 2.5 cm from the end), were measured once, and the number of peaks was totaled. Similarly, a total of three samples were measured, and the average number of peaks obtained was calculated (the higher the value, the crispier the texture).

Equipment used: Texture Analyzer (TA.XT. Plus, Stable Micro Systems)
Test Speed: 2.0 mm/sec
Target Mode: Strain 100%
Trigger Force: 5 g

The results are shown in Table 1. The beef croquette fried with the oil composition of Example 1-1 had improved crispiness in both the sensory evaluation and TA evaluation compared to Comparative Example 1-1. Therefore, it was found that the crispiness of fried foods can be improved by adding a specified amount of unrefined olive oil and n-3 edible oil (linseed oil) to the oil composition.

[Test Example 2]
Using the oil and fat compositions shown in Table 2, evaluation was carried out in the same manner as in Test Example 1. The results are shown in Table 2.

As shown in Table 2, it was confirmed that the beef croquette fried with the oil composition of Example 2-1 had improved crispiness in both the sensory evaluation and TA evaluation compared to Comparative Example 2-1.

[Test Example 3] Evaluation of potato croquettes Evaluation was performed in the same manner as in Test Example 1 (however, four evaluators were used), except that the oil and fat composition shown in Table 3 was used and frozen potato croquettes ("NEW Potato Croquettes 60" (Ajinomoto Frozen Foods Co., Ltd.)) were used instead of the frozen beef croquettes, and the frying time was set to 5 minutes. The results are shown in Table 3.

As shown in Table 3, it was confirmed that the crispiness of the potato croquette was improved, just like that of the beef croquette.

[Test Example 4] Evaluation of blends of unrefined olive oil and n-3 edible fats and oils Evaluation was performed in the same manner as in Test Example 1 using the fat and oil compositions shown in Table 4 (however, the evaluators were four people). The results are shown in Table 4.

As shown in Table 4, all foods fried with the oil and fat composition of the present invention had improved crispiness, and it was confirmed that the effect was achieved when the content of unrefined olive oil in the oil and fat composition was 4% by mass or more and 8% by mass or less. It was also confirmed that the effect was achieved even when different types of unrefined olive oil were used.
It was also confirmed that the content of n-3 edible fats and oils (linseed oil or perilla oil) in the oil composition was effective when it was 0.2% by mass or more and 2% by mass or less.

[Test Example 5] Evaluation of hash browns Using the oil and fat composition shown in Table 5, frozen hash browns (before frying) (manufactured by Nichirei Foods Corporation) were fried at 170°C for 3 minutes and 30 seconds to obtain hash browns. A sensory evaluation was performed in the same manner as in Test Example 3, except that hash browns were used instead of potato croquettes. The results are shown in Table 5.

As shown in Table 5, the crispiness of hash browns was improved, just like beef croquettes.

[Test Example 6] Evaluation of fried chicken Using the oil and fat composition shown in Table 6, frozen fried chicken (before frying) (manufactured by Nichirei Foods Corporation) was fried at 170°C for 5 minutes and 30 seconds to obtain fried chicken. A sensory evaluation was performed in the same manner as in Test Example 3, except that fried chicken was used instead of potato croquette. The results are shown in Table 6.

As shown in Table 6, the crispiness of the fried chicken was improved, just like with beef croquettes.

[Test Example 7] Evaluation of fried tempura balls Using the oil and fat composition shown in Table 7, a batter (a mixture of 100 g of tempura flour and 160 g of water) was fried at 180°C for 1 minute and 30 seconds to obtain fried tempura balls. A sensory evaluation was performed in the same manner as in Test Example 3, except that fried tempura balls were used instead of potato croquettes. The results are shown in Table 7.

As shown in Table 7, the crispness of the fried tempura balls was improved, just like beef croquettes. This shows that the crispness can also be improved in tempura, which uses batter in a similar way.

[Test Example 8]
Using the oil and fat compositions shown in Table 8, a sensory evaluation was carried out in the same manner as in Test Example 4. The results are shown in Table 8.

As shown in Table 8, it was found that a content of unrefined olive oil in the oil composition of 2% by mass was effective in improving the crispy texture. Therefore, it was confirmed that a content of unrefined olive oil in the oil composition of 2% by mass or more and 8% by mass or less was effective.

[Test Example 8] Production Example 1 of Oil and Fat Composition
97.3 g of rapeseed oil, 1.2 g of linseed oil, and 1.5 g of unrefined olive oil C were mixed and thoroughly stirred for 20 minutes to obtain an oil composition A.

[Test Example 9] Production Example 2 of Oil and Fat Composition
81 g of rapeseed oil, 10 g of palm olein, 4 g of linseed oil, and 5 g of unrefined olive oil C were mixed and thoroughly stirred for 20 minutes to obtain an oil composition B.

[Test Example 10] Oil composition production example 3
92 g of soybean oil, 1 g of perilla oil, and 7 g of unrefined olive oil B were mixed and thoroughly stirred for 20 minutes to obtain an oil composition C.

Claims (16)

An oil and fat composition comprising unrefined olive oil, n-3 edible oil and fat, and one or more edible oils and fats selected from soybean oil, rapeseed oil, sunflower oil, palm olein, and corn oil ,
The unrefined olive oil has not been subjected to any of the refining processes of degumming, deacidification, bleaching, and deodorization,
The n-3 edible oil and fat has an n-3 fatty acid content of 30% by mass or more and 80% by mass or less of the total amount of constituent fatty acids,
The content of the unrefined olive oil is 0.5% by mass or more and 8.5% by mass or less,
The content of the n-3 edible oil and fat is 1 % by mass or more and 5% by mass or less ,
The oil and fat composition , wherein the edible oil and fat content is 80 mass% or more . The oil composition according to claim 1, wherein the unrefined olive oil is one or more selected from extra virgin olive oil, virgin olive oil, ordinary virgin olive oil, and lampante virgin olive oil. The oil composition according to claim 1 or 2, wherein the content of the unrefined olive oil is 1.5% by mass or more and 8.2% by mass or less. The oil composition according to any one of claims 1 to 3, wherein the n-3 edible oil is one or more selected from the group consisting of perilla oil, linseed oil, perilla oil, oil containing DHA, and oil containing EPA. The oil and fat composition according to any one of claims 1 to 4, wherein the oil and fat composition is for cooking. The oil and fat composition according to claim 5, wherein the cooking method is frying. A food product comprising the oil composition according to any one of claims 1 to 6. The food product according to claim 7, wherein the food product is a cooked food product. The food product according to claim 8, wherein the cooked food product is a fried food product. A method for producing a food cooked with an oil composition containing unrefined olive oil, n-3 edible oil , and one or more edible oils selected from soybean oil, rapeseed oil, sunflower oil, palm olein, and corn oil, comprising:
The unrefined olive oil has not been subjected to any of the refining processes of degumming, deacidification, bleaching, and deodorization,
The n-3 edible oil and fat has an n-3 fatty acid content of 30% by mass or more and 80% by mass or less of the total amount of constituent fatty acids,
The content of the unrefined olive oil in the oil composition is 0.5% by mass or more and 8.5% by mass or less,
The content of the n-3 edible oil and fat in the oil and fat composition is 1 % by mass or more and 5% by mass or less ,
The production method as described above, wherein the content of the edible oil and fat in the oil and fat composition is 80 mass% or more . The method according to claim 10, wherein the cooking is heat cooking. The method according to claim 11, wherein the cooking is frying. A method for producing an oil composition containing unrefined olive oil, n-3 edible oils and fats, and one or more edible oils and fats selected from soybean oil, rapeseed oil, sunflower oil, palm olein, and corn oil, comprising:
The unrefined olive oil has not been subjected to any of the refining processes of degumming, deacidification, bleaching, and deodorization,
The n-3 edible oil and fat has an n-3 fatty acid content of 30% by mass or more and 80% by mass or less of the total amount of constituent fatty acids,
The method for producing the oil and fat composition includes blending the unrefined olive oil in an amount of 0.5% by mass or more and 8.5% by mass or less, the n-3 edible oil and fat in an amount of 1 % by mass or more and 5% by mass or less, and the edible oil and fat in an amount of 80% by mass or more . A method for improving the crispiness of food cooked with an oil composition containing unrefined olive oil, n-3 edible oil, and one or more edible oils selected from soybean oil, rapeseed oil, sunflower oil, palm olein, and corn oil, comprising:
The unrefined olive oil has not been subjected to any of the refining processes of degumming, deacidification, bleaching, and deodorization,
The n-3 edible oil and fat has an n-3 fatty acid content of 30% by mass or more and 80% by mass or less of the total amount of constituent fatty acids,
The content of the unrefined olive oil in the oil composition is 0.5% by mass or more and 8.5% by mass or less,
The content of the n-3 edible oil and fat in the oil and fat composition is 1 % by mass or more and 5% by mass or less ,
The method as described above, wherein the content of the edible oil and fat in the oil and fat composition is 80 mass% or more . The method of claim 14, wherein the cooking is heat cooking. The method of claim 15, wherein the cooking is frying.