Oil / fat composition for frying, method for producing oil / fat composition for frying, method for suppressing increase in acid value, and method for suppressing increase in viscosity

Abstract

This oil / fat composition for frying comprises an edible oil / fat and a silicone and satisfies the following requirements (1) and (2). Requirement (1): When, in a molecular weight distribution curve of the silicone which is measured in terms of polystyrene by gel permeation chromatography (GPC), the molecular weight at the rising of a peak having a smallest molecular weight is denoted as Amin and the molecular weight at the falling of a peak having a largest molecular weight is denoted as Amax, the expression A1 / 2 = ((Amax-Amin) / 2)+Amin is satisfied and the ratio X (%) of the sum of peak areas appearing in the molecular weight range of Amin to A1 / 2 inclusive with respect to the sum of all of peak areas is 25.0% to 65.0% inclusive. Requirement (2): When, in a molecular weight distribution curve of the silicone which is measured in terms of polystyrene by gel permeation chromatography (GPC), the ratio of the sum of peak areas appearing in the molecular weight range of 103.5 to 104.5 inclusive with respect to the sum of all peak areas is denoted as Q (%) and the content ratio of the silicone with respect to the whole mass of the oil / fat composition for frying is denoted as P (ppm by mass), the value determined by the expression Q (%)×P (ppm by mass)×10-2 is 0.80 to 1.40 inclusive.

Description

FAT AND OIL COMPOSITION FOR FRYING, METHOD FOR PRODUCING FAT AND OIL COMPOSITION FOR FRYING, METHOD FOR SUPPRESSING ACID VALUE INCREASE, AND METHOD FOR SUPPRESSING VISCOSITY INCREASE

[0001] The present invention relates to a fat and oil composition for frying, a method for producing a fat and oil composition for frying, a method for suppressing an increase in acid value, and a method for suppressing an increase in viscosity.

[0002] Patent Document 1 discloses a technique for suppressing an increase in the acid value in a fat or oil composition for frying.

[0003] Patent Document 1 discloses a fat or oil composition for cooking containing a fat or oil, an organic acid monoglyceride, and an alkali metal, wherein the content of the organic acid monoglyceride in the fat or oil composition for cooking is 0.01 to 1.0 mass % and the content of the alkali metal in the fat or oil composition for cooking is 0.1 to 5.0 mass ppm. It is described that this fat or oil composition for cooking can suppress or reduce, in a balanced manner, an increase in acid value, coloration, and polymerization product formation due to heating.

[0004] Furthermore, Patent Document 2 discloses a technique for controlling the physical properties of fat and oil compositions for frying.

[0005] Patent Document 2 discloses a method for producing edible oils and fats for cooking with heat, which includes a step of treating the edible oils and fats with steam in an amount of 3% by mass or less based on the edible oils and fats under conditions of a temperature of 195 to 235°C and a vacuum degree of 1.2 to 2.4 Torr in a deodorizing step using steam. It is described that this method makes it possible to produce edible oils and fats that are suppressed from foaming during cooking with heat.

[0006] JP 2017-051145 A JP 2020-124124 A

[0007] The present invention provides a technique for suppressing an increase in the acid value and viscosity of a fat or oil composition for frying.

[0008] The present inventors have found that by blending an edible oil and a silicone in an oil and fat composition for frying, and adjusting the molecular weight distribution curve of the silicone measured in polystyrene equivalent by gel permeation chromatography (GPC) so that the molecular weight distribution curve has a specific peak shape and the product of a specific range of the peak area and the silicone content in the oil and fat composition for frying falls within a specific range, the increase in acid value and the increase in viscosity of the oil and fat composition for frying after frying can be suppressed.

[0009] The present invention provides the following fat and oil composition for frying, a method for producing a fat and oil composition for frying, a method for suppressing an increase in acid value, and a method for suppressing an increase in viscosity.

[0010] [1] A fat and oil composition for frying containing an edible oil and a silicone, which satisfies the following conditions (1) and (2): Condition (1): In a molecular weight distribution curve of the silicone measured by gel permeation chromatography (GPC) in terms of polystyrene, the molecular weight at the rise of the smallest peak is A ｍｉｎ , the molecular weight at the time of the fall of the peak with the largest molecular weight is A ｍａｘ When this is done, A １／２ = ((A ｍａｘ -A ｍｉｎ ) / 2) + A ｍｉｎ and the molecular weight A relative to the total peak area ｍｉｎ The above is A １／２ Condition (2): In a molecular weight distribution curve of the silicone measured by gel permeation chromatography (GPC) in terms of polystyrene, the ratio X (%) of the molecular weight 10 to the total peak area is 25.0% or more and 65.0% or less. ３．５ 10 above ４．５ When the ratio of the total peak area within the following range is Q (%) and the content of the silicone relative to the entire fat or oil composition for frying is P (ppm by mass), Q (%) × P (ppm by mass) × 10 －２is 0.80 or more and 1.40 or less. [2] The oil or fat composition for frying according to [1], wherein the molecular weight distribution curve of the silicone measured by gel permeation chromatography (GPC) in terms of polystyrene has two or more peaks. [3] The oil or fat composition for frying according to [1] or [2], wherein the silicone comprises two or more types of silicones having different kinematic viscosities. [4] The oil or fat composition for frying according to [3], wherein the kinematic viscosity after mixing of the two or more types of silicones is 100 cSt or more and 1100 cSt or less. [5] The oil or fat composition for frying according to any one of [1] to [4], wherein the content P of the silicone is 1.0 ppm by mass or more and 8.0 ppm by mass or less with respect to the total oil or fat composition for frying. [6] The oil and fat composition for frying according to any one of [1] to [5], wherein the edible oil and fat comprises one or more selected from the group consisting of rapeseed oil, soybean oil, palm oil, fractionated palm oil, sunflower oil, rice bran oil, corn oil, cottonseed oil, safflower oil, linseed oil, perilla oil, peanut oil, olive oil, sesame oil, and interesterified oils thereof. [7] A method for producing an oil and fat composition for frying, comprising a step of blending a silicone with an edible oil and fat, wherein the oil and fat composition for frying satisfies the following conditions (1) and (2): Condition (1): In a molecular weight distribution curve of the silicone measured in terms of polystyrene by gel permeation chromatography (GPC), the molecular weight at the rise of the peak with the smallest molecular weight is A ｍｉｎ , the molecular weight at the time of the fall of the peak with the largest molecular weight is A ｍａｘ When this is done, A １／２ = ((A ｍａｘ -A ｍｉｎ ) / 2) + A ｍｉｎ and the molecular weight A relative to the total peak area ｍｉｎ The above is A １／２ Condition (2): In a molecular weight distribution curve of the silicone measured by gel permeation chromatography (GPC) in terms of polystyrene, the ratio X (%) of the molecular weight 10 to the total peak area is 25.0% or more and 65.0% or less. ３．５ 10 above ４．５When the ratio of the total peak area within the following range is Q (%) and the content of the silicone relative to the entire fat or oil composition for frying is P (ppm by mass), Q (%) × P (ppm by mass) × 10 －２ is 0.80 or more and 1.40 or less. [8] The method for producing an oil or fat composition for frying according to [7], wherein the step of blending a silicone into an edible oil or fat comprises blending two or more types of silicone having different kinematic viscosities. [9] A method for suppressing an increase in the acid value of an oil or fat composition for frying, comprising a step of blending a silicone into an edible oil or fat, wherein the oil or fat composition for frying satisfies the following conditions (1) and (2): Condition (1): In a molecular weight distribution curve of the silicone measured in terms of polystyrene by gel permeation chromatography (GPC), the molecular weight at the rise of the peak with the smallest molecular weight is A ｍｉｎ , the molecular weight at the time of the fall of the peak with the largest molecular weight is A ｍａｘ When this is done, A １／２ = ((A ｍａｘ -A ｍｉｎ ) / 2) + A ｍｉｎ and the molecular weight A relative to the total peak area ｍｉｎ The above is A １／２ Condition (2): In a molecular weight distribution curve of the silicone measured by gel permeation chromatography (GPC) in terms of polystyrene, the ratio X (%) of the molecular weight 10 to the total peak area is 25.0% or more and 65.0% or less. ３．５ 10 above ４．５ When the ratio of the total peak area within the following range is Q (%) and the content of the silicone relative to the entire fat or oil composition for frying is P (ppm by mass), Q (%) × P (ppm by mass) × 10 －２is 0.80 or more and 1.40 or less.

[10] The method for suppressing an increase in the acid value of an oil or fat composition for frying according to [9], wherein the step of blending a silicone into an edible oil or fat comprises blending two or more types of silicone having different kinematic viscosities.

[11] A method for suppressing an increase in the viscosity of an oil or fat composition for frying, comprising a step of blending a silicone into an edible oil or fat, wherein the oil or fat composition for frying satisfies the following conditions (1) and (2): Condition (1): In a molecular weight distribution curve of the silicone measured in terms of polystyrene by gel permeation chromatography (GPC), the molecular weight at the rise of the peak with the smallest molecular weight is A ｍｉｎ , the molecular weight at the time of the fall of the peak with the largest molecular weight is A ｍａｘ When this is done, A １／２ = ((A ｍａｘ -A ｍｉｎ ) / 2) + A ｍｉｎ and the molecular weight A relative to the total peak area ｍｉｎ The above is A １／２ Condition (2): In a molecular weight distribution curve of the silicone measured by gel permeation chromatography (GPC) in terms of polystyrene, the ratio X (%) of the molecular weight 10 to the total peak area is 25.0% or more and 65.0% or less. ３．５ 10 above ４．５ When the ratio of the total peak area within the following range is Q (%) and the content of the silicone relative to the entire fat or oil composition for frying is P (ppm by mass), Q (%) × P (ppm by mass) × 10 －２

[12] The method for suppressing an increase in viscosity of a fat or oil for frying according to

[11] , wherein the step of blending a silicone into the edible fat or oil includes a step of blending two or more types of silicones having different kinematic viscosities.

[0011] According to the present invention, a technique for suppressing an increase in the acid value and viscosity of a fat or oil composition for frying can be provided.

[0012]

[0033] Figure 1 shows a molecular weight distribution curve of silicone measured in terms of polystyrene by gel permeation chromatography (GPC) in Example 1.

[0034] Figure 2 shows a molecular weight distribution curve of silicone measured in terms of polystyrene by gel permeation chromatography (GPC) in Example 2.

[0035] Figure 3 shows a molecular weight distribution curve of silicone measured in terms of polystyrene by gel permeation chromatography (GPC) in Example 6.

[0036] Figure 4 shows a molecular weight distribution curve of silicone measured in terms of polystyrene by gel permeation chromatography (GPC) in Comparative Example 4.

[0013] Hereinafter, embodiments of the present invention will be described with specific examples of each component. In this specification, "A to B" indicating a numerical range means A or more and B or less unless otherwise specified. In addition, when an upper limit and a lower limit of a numerical range are indicated in this specification, the upper limit and the lower limit can be appropriately combined, and the resulting numerical range is also considered to be disclosed.

[0014] 1. Fats and oils for frying The fats and oils for frying composition of this embodiment contains edible fats and oils and silicone, and satisfies the following conditions (1) and (2): Condition (1): In a molecular weight distribution curve of silicone measured in terms of polystyrene by gel permeation chromatography (GPC), the molecular weight at the rise of the smallest peak is A ｍｉｎ , the molecular weight at the time of the fall of the peak with the largest molecular weight is A ｍａｘ When this is done, A １／２ = ((A ｍａｘ -A ｍｉｎ ) / 2) + A ｍｉｎ and the molecular weight A relative to the total peak area ｍｉｎ The above is A １／２ The ratio X (%) of the sum of the peak areas within the following range is 25.0% or more and 65.0% or less. Condition (2): In the molecular weight distribution curve of silicone measured by gel permeation chromatography (GPC) in terms of polystyrene, the ratio of the molecular weight 10 to the sum of the entire peak areas is 25.0% or more and 65.0% or less. ３．５ 10 above ４．５When the ratio of the sum of the peak areas within the following range is Q (%) and the content of silicone in the entire fat and oil composition for frying is P (ppm by mass), Q (%) × P (ppm by mass) × 10 －２ is 0.80 or more and 1.40 or less. The calculation formula for condition (2) is "Q (%) × P (ppm by mass) × 10 －２ " in "10 －２ " is multiplied by Q(%) to convert it back from a percentage to the original proportion value.

[0015] Silicone in the fat and oil composition for frying of this embodiment is a compound having a siloxane bond (Si—O—Si) consisting of silicon and oxygen as the main chain, and an organic group (mainly a methyl group (—CH ３ )) is a general term for polymers in which they are bonded, and a representative example of silicone is dimethylpolysiloxane. Silicones come in various forms, such as oil, rubber, and resin, and the silicone in the oil and fat composition for frying of this embodiment is oily and liquid. Oily silicone refers to silicone oil, which is generally a colorless, transparent liquid.

[0016] The fat and oil composition for frying of the present embodiment may further contain silica such as particulate silica. However, from the viewpoint of further improving availability and ease of production, the silicone is preferably one that does not contain silica such as particulate silica, and is preferably not an oil compound type with particulate silica or the like.

[0017] Regarding condition (1), when multiple peaks are present in a molecular weight distribution curve, the rise time of the peak with the smallest molecular weight refers to the rise time of the peak with the smallest molecular weight among the multiple peaks, and the fall time of the peak with the largest molecular weight refers to the fall time of the peak with the largest molecular weight among the multiple peaks. When one peak is present in a molecular weight distribution curve, the rise time of the peak with the smallest molecular weight refers to the rise time of one of the peaks present, and the fall time of the peak with the largest molecular weight refers to the fall time of one of the peaks present. Furthermore, the molecular weight at the rise time of the peak refers to the smallest molecular weight at which a differential distribution value (dW / d(logM)) is detected in the molecular weight distribution curve. Furthermore, the molecular weight at the fall time of the peak refers to the largest molecular weight at which a differential distribution value (dW / d(logM)) is detected in the molecular weight distribution curve. Specifically, the detection of a differential distribution value (dW / d(logM)) means that the absolute value of (dW / d(logM)) is 0.0002 or more.

[0018] Regarding condition (1), referring to FIG. 1 (the molecular weight distribution curve of silicone in Example 1), when two peaks exist in the molecular weight distribution curve, the molecular weight at the rise of the smaller peak is A ｍｉｎ and the molecular weight at the time of the fall of the peak with a larger molecular weight is A ｍａｘ (Figure 1). ｍｉｎ and A ｍａｘ The point that is equally divided between and, that is, ((A ｍａｘ -A ｍｉｎ ) / 2) + A ｍｉｎ The molecular weight calculated by A １／２ When A is the total peak area, ｍｉｎ The above is A １／２ The percentage of the sum of the following peak areas (shown by diagonal lines in FIG. 1) is X (%). ｍｉｎ The above is A ｍａｘ This represents the total peak area below.

[0019] Regarding the above condition (1), from the viewpoint of improving the balance between suppression of an increase in acid value and suppression of an increase in viscosity, X (%) is 25.0% or more and 65.0% or less, preferably 27.0% or more and 60.0% or less, more preferably 29.0% or more and 55.0% or less, even more preferably 30.0% or more and 50.0% or less, and still more preferably 32.0% or more and 45.0% or less.

[0020] For the above condition (2), Q (%) × P (ppm by mass) × 10 －２ is 0.80 or more and 1.40 or less, preferably 0.83 or more and 1.35 or less, more preferably 0.85 or more and 1.30 or less, and even more preferably 0.87 or more and 1.25 or less. Q (%) × P (ppm by mass) × 10 －２ When the viscosity of the oil or fat composition for frying is equal to or greater than the lower limit, an increase in the viscosity of the oil or fat composition for frying can be suppressed, and Q (%) × P (ppm by mass) × 10 －２ When the amount of the fatty acid in the oil or fat composition for frying is equal to or less than the upper limit, an increase in the acid value of the oil or fat composition for frying can be suppressed.

[0021] In the fat and oil composition for frying of this embodiment, by satisfying the ranges of both the above-mentioned conditions (1) and (2), increases in acid value and viscosity of the fat and oil composition for frying after frying can be suppressed.

[0022] The molecular weight distribution curve of the silicone described above, measured in terms of polystyrene by gel permeation chromatography (GPC), is measured as follows: (Conditions) Apparatus: Gel permeation chromatography apparatus, RI detector Column: Shodex GPC LF-806M x 2 Flow rate: 1.0 mL / min Mobile phase: Toluene Column temperature: 45°C Analysis volume: 100 μL (sample concentration 0.2% (w / v)) Pretreatment: Filtration through a filter with a pore size of 0.45 μm Standard polystyrene: EasiCal PS-1 polystyrene, manufactured by Agilent Technologies From the GPC chart obtained above, the differential distribution value (dW / d(log M)) is plotted on the vertical axis and the logarithm of the molecular weight (log M) on the horizontal axis to create a molecular weight distribution curve.

[0023] Furthermore, as will be described later, when a fat or oil composition for frying contains two or more types of silicones, the molecular weight distribution curve of the silicones after mixing can be calculated as follows from the molecular weight distribution curves of each silicone before mixing. An example will be described in which the fat or oil composition for frying contains two types of silicones (referred to as compounded silicone 1 and compounded silicone 2, respectively). First, the molecular weight distribution curves of compounded silicone 1 and compounded silicone 2 are measured using gel permeation chromatography (GPC) under the conditions described above. Next, for each of compounded silicone 1 and compounded silicone 2, the differential distribution value (dW / d(logM)) obtained by GPC at each molecular weight is multiplied by the blending ratio (%) in the fat or oil composition for frying. For Blended Silicone 1, the value of the differential distribution value (dW / d(log M)) x the blending proportion (%) is designated as A1, and for Blended Silicone 2, the value of the differential distribution value (dW / d(log M)) x the blending proportion (%) is designated as A2, and A1 + A2 (i.e., the differential distribution value after blending (dW / d(log M))) is calculated for each molecular weight. The differential distribution value after blending (dW / d(log M)) is plotted on the vertical axis and the logarithm of the molecular weight (log M) is plotted on the horizontal axis to create a molecular weight distribution curve for when Blended Silicone 1 and Blended Silicone 2 are blended.

[0024] The silicone in the oil or fat composition for frying of this embodiment preferably contains two or more silicones with different kinematic viscosities. The silicone in the oil or fat composition for frying may contain two or more silicones with different kinematic viscosities, more preferably two to four silicones with different kinematic viscosities, even more preferably two to three silicones with different kinematic viscosities, and even more preferably two silicones with different kinematic viscosities. This can further improve the balance between inhibition of an increase in acid value and inhibition of an increase in viscosity.

[0025] The silicone used in the fat or oil composition for frying of this embodiment preferably has two or more peaks in the molecular weight distribution curve measured in terms of polystyrene by gel permeation chromatography (GPC), thereby improving the balance between the inhibition of an increase in acid value and the inhibition of an increase in viscosity.

[0026] From the viewpoint of further improving the balance between suppressing an increase in acid value and suppressing an increase in viscosity, the kinematic viscosity after mixing of two or more silicones is preferably 100 cSt or more and 1100 cSt or less, more preferably 100 cSt or more and 1000 cSt or less, even more preferably 300 cSt or more and 1000 cSt or less, even more preferably 500 cSt or more and 1000 cSt or less, and even more preferably 800 cSt or more and 1000 cSt or less. Furthermore, the kinematic viscosity after mixing of two or more silicones is preferably within the range specified in the Official Specification of Food Additives (Ministry of Health, Labor and Welfare, Consumer Affairs Agency), 9th Edition (2018), more preferably 100 cSt or more and 1100 cSt or less. The kinematic viscosity of the silicone can be measured in accordance with the liquid viscosity measurement method of Japanese Industrial Standard Z8803, and for example, an Ubbelohde viscometer or the like can be used.

[0027] When a frying fat or oil composition contains two types of silicones with different kinetic viscosities, the silicone with the higher kinetic viscosity is designated compounded silicone 1, and the silicone with the lower kinetic viscosity is designated compounded silicone 2. The range of kinetic viscosity of each silicone can be selected so that the kinetic viscosity after mixing falls within the above range, but from the viewpoint of further improving availability and ease of blending, the kinetic viscosity of compounded silicone 1 is preferably from 500 cSt to 20,000 cSt, more preferably from 800 cSt to 15,000 cSt, and even more preferably from 2,000 cSt to 8,000 cSt. Furthermore, from the viewpoint of further improving availability and ease of blending, the kinetic viscosity of compounded silicone 2 is preferably from 5 cSt to 300 cSt, more preferably from 5 cSt to 150 cSt, even more preferably from 10 cSt to 100 cSt, even more preferably from 10 cSt to 80 cSt, and even more preferably from 10 cSt to 50 cSt. A more specific combination of the kinematic viscosities of Compounded Silicone 1 and Compounded Silicone 2 is preferably one selected from the group consisting of a combination of 3000 cSt and 10 cSt, a combination of 3000 cSt and 20 cSt, a combination of 10000 cSt and 30 cSt, and a combination of 1000 cSt and 10 cSt. By setting the kinematic viscosities of Compounded Silicone 1 and Compounded Silicone 2 within the above ranges and appropriately adjusting the blending ratios of each, the kinematic viscosity of the silicone after mixing can be controlled within an appropriate range.

[0028] From the viewpoint of further improving the balance between suppressing an increase in acid value and a rise in viscosity, the content of silicone is preferably 1.0 ppm by mass or more and 8.0 ppm by mass or less, more preferably 1.5 ppm by mass or more and 7.0 ppm by mass or less, even more preferably 2.0 ppm by mass or more and 6.0 ppm by mass or less, even more preferably 2.5 ppm by mass or more and 5.0 ppm by mass or less, and even more preferably 2.5 ppm by mass or more and 4.0 ppm by mass or less, based on the entire fat or oil composition for frying. Note that the content of silicone is the same as the content P (ppm by mass) of silicone based on the entire fat or oil composition for frying in the above-mentioned condition (2).

[0029] The edible oil and fat in the oil and fat composition for frying of this embodiment preferably includes one or more oils selected from the group consisting of rapeseed oil, soybean oil, palm oil, fractionated palm oil, sunflower oil, rice bran oil, corn oil, cottonseed oil, safflower oil, linseed oil, perilla oil, peanut oil, olive oil, sesame oil, and interesterified oils thereof, more preferably includes one or more oils selected from the group consisting of rapeseed oil, soybean oil, palm oil, fractionated palm oil, rice bran oil, and corn oil, even more preferably includes one or two oils selected from the group consisting of rapeseed oil and soybean oil, and even more preferably includes rapeseed oil.

[0030] The acid value of the oil / fat composition for frying of this embodiment is preferably 0.1 or less, more preferably 0.08 or less, even more preferably 0.07 or less, even more preferably 0.06 or less, and even more preferably 0.05 or less. There is no lower limit for the acid value of the oil / fat composition for frying, but it may be, for example, 0.01 or more, or 0.02 or more. Here, the acid value of the oil / fat composition for frying specifically refers to the acid value before frying. By setting the acid value of the oil / fat composition for frying within the above range, it is possible to further suppress an increase in the acid value of the oil / fat composition during frying, and it is also possible to further improve the flavor of the oil / fat composition for frying and fried foods cooked using the oil / fat composition. The acid value is measured in accordance with Standard Methods for the Analysis of Fats, Oils, and Related Materials 2.3.1-2013, and is expressed in mgKOH / g oil / fat.

[0031] The viscosity of the oil / fat composition for frying of this embodiment is preferably 53.0 mPa·s or less, more preferably 51.0 mPa·s or less, even more preferably 50.0 mPa·s or less, and even more preferably 49.0 mPa·s or less. There is no lower limit to the viscosity of the oil / fat composition for frying, but it may be, for example, 40.0 mPa·s or more, or 41.0 mPa·s or more. Here, the viscosity of the oil / fat composition for frying specifically refers to the viscosity before frying. By setting the viscosity of the oil / fat composition for frying within the above range, it is possible to further suppress an increase in the viscosity of the oil / fat composition during frying, and to further improve the flavor and texture of the oil / fat composition for frying and fried foods cooked using the oil / fat composition for frying. The viscosity is measured using an E-type viscometer at 30°C, 2 minutes, and 100 rpm.

[0032] The fat and oil composition for frying of this embodiment can further contain components other than edible fats and oils and silicone, as long as the effects of the present invention are not inhibited. Examples of components other than edible fats and oils and silicone include additives that can generally be used in edible oils, such as antioxidants such as tocopherol, flavorings, emulsifiers, and nutritional components such as fat-soluble vitamins. These components may be added to the edible fat and oil simultaneously with the silicone, or may be added separately.

[0033] (Method for producing a fat or oil composition for frying) The method for producing a fat or oil composition for frying of this embodiment includes a step of blending a silicone with an edible fat or oil. The fat or oil composition for frying satisfies the following conditions (1) and (2). Condition (1): In a molecular weight distribution curve of silicone measured in terms of polystyrene by gel permeation chromatography (GPC), the molecular weight at the rise of the smallest peak is A ｍｉｎ , the molecular weight at the time of the fall of the peak with the largest molecular weight is A ｍａｘ When this is done, A １／２ = ((A ｍａｘ -A ｍｉｎ ) / 2) + A ｍｉｎ and the molecular weight A relative to the total peak area ｍｉｎ The above is A １／２The ratio X (%) of the sum of the peak areas within the following range is 25.0% or more and 65.0% or less. Condition (2): In the molecular weight distribution curve of silicone measured by gel permeation chromatography (GPC) in terms of polystyrene, the ratio of the molecular weight 10 to the sum of the entire peak areas is 25.0% or more and 65.0% or less. ３．５ 10 above ４．５ When the ratio of the sum of the peak areas within the following range is Q (%) and the content of silicone in the entire fat and oil composition for frying is P (ppm by mass), Q (%) × P (ppm by mass) × 10 －２ is 0.80 or more and 1.40 or less.

[0034] The method for producing a fat or oil composition for frying according to this embodiment preferably includes a step of blending two or more silicones with different kinetic viscosities in the step of blending silicone with edible fat or oil. To obtain a fat or oil composition for frying that satisfies both the above-mentioned conditions (1) and (2), it is important to blend two or more silicones with different kinetic viscosities. To obtain a fat or oil composition for frying that satisfies both the above-mentioned conditions (1) and (2), it is preferable to adjust the kinetic viscosity of the two or more silicones after mixing to 100 cSt or more and 1100 cSt or less by, for example, appropriately selecting the kinetic viscosities of the two or more silicones and appropriately adjusting the blending ratio of the two or more silicones. To obtain a fat or oil composition for frying that satisfies both the above-mentioned conditions (1) and (2), it is also preferable to ensure that there are two or more peaks in the molecular weight distribution curve of the silicone measured in terms of polystyrene by gel permeation chromatography (GPC). As described above, for example, by blending two or more types of silicones with different kinematic viscosities into a fat or oil composition for frying, appropriately selecting the kinematic viscosities of these two or more types of silicones, and appropriately adjusting the blending ratio of each silicone, it is possible to make two or more peaks appear in the molecular weight distribution curve of the silicone.

[0035] The method for producing the frying oil and fat composition can be, for example, by adding silicone to edible oil and fat, and mixing so that the silicone content falls within the range described above in the section on frying oil and fat composition.The method for adding silicone to edible oil and fat can be, for example, one selected from the group consisting of: mixing two or more silicones, then adding them to edible oil and fat so that the silicone content falls within the range described above; adding two or more silicones individually to edible oil and fat so that the total content of each silicone falls within the range described above; mixing two or more silicones to prepare a silicone-rich oil, then adding them to edible oil and fat so that the silicone content falls within the range described above; and preparing a silicone-rich oil for each of two or more silicones, then adding them to edible oil and fat so that the total content of each silicone falls within the range described above.Silicone-rich oil can be prepared by adding one or more silicones to edible oil and fat.The edible oil used for silicone-rich oil can be, for example, a part of the edible oil that is blended in the frying oil and fat composition, and preferably rapeseed refined oil.

[0036] (Method for suppressing an increase in acid value of a fat or oil composition for frying) The method for suppressing an increase in acid value of a fat or oil composition for frying of this embodiment includes a step of blending silicone with edible fat or oil. The fat or oil composition for frying satisfies the following conditions (1) and (2). Condition (1): In a molecular weight distribution curve of silicone measured in terms of polystyrene by gel permeation chromatography (GPC), the molecular weight at the rise of the smallest peak is A ｍｉｎ , the molecular weight at the time of the fall of the peak with the largest molecular weight is A ｍａｘ When this is done, A １／２ = ((A ｍａｘ -A ｍｉｎ ) / 2) + A ｍｉｎ and the molecular weight A relative to the total peak area ｍｉｎ The above is A １／２The ratio X (%) of the sum of the peak areas within the following range is 25.0% or more and 65.0% or less. Condition (2): In the molecular weight distribution curve of silicone measured by gel permeation chromatography (GPC) in terms of polystyrene, the ratio of the molecular weight 10 to the sum of the entire peak areas is 25.0% or more and 65.0% or less. ３．５ 10 above ４．５ When the ratio of the sum of the peak areas within the following range is Q (%) and the content of silicone in the entire fat and oil composition for frying is P (ppm by mass), Q (%) × P (ppm by mass) × 10 －２ is 0.80 or more and 1.40 or less.

[0037] According to the method for suppressing an increase in the acid value of a fat or oil composition for frying of this embodiment, an increase in the acid value of the fat or oil composition for frying can be suppressed. Furthermore, in this embodiment, the method for suppressing an increase in the acid value of a fat or oil composition for frying is preferably a method for suppressing an increase in the acid value when the fat or oil composition for frying is used for frying. Frying will be described later. Silicone, condition (1), and condition (2) are explained in the section on fat or oil composition for frying, so they will not be explained here.

[0038] The method for suppressing an increase in the acid value of a fat or oil for frying according to this embodiment preferably includes a step of blending two or more types of silicones with different kinematic viscosities in the step of blending a silicone into an edible fat or oil. The edible fat or oil and the two or more types of silicones with different kinematic viscosities have been explained in the section on the fat or oil for frying composition, and therefore will not be described here.

[0039] (Method for suppressing viscosity increase of oil / fat composition for frying) The method for suppressing viscosity increase of an oil / fat composition for frying of this embodiment includes a step of blending silicone with edible oil / fat. The oil / fat composition for frying satisfies the following conditions (1) and (2). Condition (1): In a molecular weight distribution curve of silicone measured in terms of polystyrene by gel permeation chromatography (GPC), the molecular weight at the rise of the smallest peak is A ｍｉｎ , the molecular weight at the time of the fall of the peak with the largest molecular weight is A ｍａｘ When this is done, A １／２ = ((A ｍａｘ -A ｍｉｎ ) / 2) + Aｍｉｎ and the molecular weight A relative to the total peak area ｍｉｎ The above is A １／２ The ratio X (%) of the sum of the peak areas within the following range is 25.0% or more and 65.0% or less. Condition (2): In the molecular weight distribution curve of silicone measured by gel permeation chromatography (GPC) in terms of polystyrene, the ratio of the molecular weight 10 to the sum of the entire peak areas is 25.0% or more and 65.0% or less. ３．５ 10 above ４．５ When the ratio of the sum of the peak areas within the following range is Q (%) and the content of silicone in the entire fat and oil composition for frying is P (ppm by mass), Q (%) × P (ppm by mass) × 10 －２ is 0.80 or more and 1.40 or less.

[0040] According to the method for suppressing an increase in viscosity of an oil or fat composition for frying of this embodiment, an increase in viscosity of the oil or fat composition for frying can be suppressed. Furthermore, in this embodiment, the method for suppressing an increase in viscosity of an oil or fat composition for frying is preferably a method for suppressing an increase in viscosity when the oil or fat composition for frying is used for frying cooking. Frying cooking will be described later. Silicone, condition (1), and condition (2) are explained in the section on the oil or fat composition for frying, so they will not be explained here.

[0041] The method for inhibiting an increase in viscosity of a fat or oil for frying according to this embodiment preferably includes a step of blending two or more types of silicones with different kinematic viscosities in the step of blending a silicone into an edible fat or oil. The edible fat or oil and the two or more types of silicones with different kinematic viscosities have been explained in the section on the fat or oil for frying composition, and therefore will not be described here.

[0042] The method for suppressing an increase in the acid value of a frying oil / fat composition and the method for suppressing an increase in the viscosity of a frying oil / fat composition of this embodiment may include a step of frying ingredients. For frying, the oil / fat composition obtained in the production step of the oil / fat composition for frying in the method for suppressing an increase in the acid value of a frying oil / fat composition and the method for suppressing an increase in the viscosity of a frying oil / fat composition can be used. Furthermore, frying can be carried out at a temperature of preferably 150°C or higher, more preferably 160°C or higher, even more preferably 170°C or higher, and preferably 220°C or lower, more preferably 210°C or lower. Furthermore, the heating time of the oil / fat composition for frying within the above temperature range in the frying step, which includes both the time during which the ingredients are fried and the time during which they are not fried (e.g., the time between the time when the ingredients are removed from the frying oil / fat composition after frying and the time when the next ingredients are added), may be, for example, 10 minutes or more, 30 minutes or more, 1 hour or more, and 70 hours or less, or 60 hours or less. During this heating time, the fat or oil composition for frying may be cooled to room temperature and heated again, or heating and cooling may be repeated.

[0043] There are no limitations on the fried ingredients that can be used for frying, but examples include one or more selected from the group consisting of fried chicken, fried chicken, croquettes, minced meat cutlets, fried shrimp, French fries, tempura, donuts, and fried bread. In one frying oil / fat composition, only one of these ingredients may be cooked, or two or more may be cooked in sequence. The time for frying the ingredients varies depending on the type and temperature of the ingredients, but can be, for example, from 3 to 10 minutes.

[0044] Although the embodiments of the present invention have been described above, these are merely examples of the present invention, and various other configurations can also be adopted. Furthermore, the present invention is not limited to the above-described embodiments, and modifications, improvements, etc. within the scope of achieving the object of the present invention are included in the present invention. Examples of reference embodiments are given below. 1. A fat and oil composition for frying containing edible oil and fat and silicone, which satisfies the following conditions (1) and (2): Condition (1): In a molecular weight distribution curve of the silicone measured in terms of polystyrene by gel permeation chromatography (GPC), the molecular weight at the rise of the smallest peak is A ｍｉｎ , the molecular weight at the time of the fall of the peak with the largest molecular weight is A ｍａｘ When this is done, A １／２ = ((A ｍａｘ -A ｍｉｎ ) / 2) + A ｍｉｎ and the molecular weight A relative to the total peak area ｍｉｎ The above is A １／２ Condition (2): In a molecular weight distribution curve of the silicone measured by gel permeation chromatography (GPC) in terms of polystyrene, the ratio X (%) of the molecular weight 10 to the total peak area is 25.0% or more and 65.0% or less. ３．５ 10 above ４．５ When the ratio of the total peak area within the following range is Q (%) and the content of the silicone relative to the entire fat or oil composition for frying is P (ppm by mass), Q (%) × P (ppm by mass) × 10 －２is 0.80 or more and 1.40 or less. 2. The fat and oil composition for frying according to 1., wherein the molecular weight distribution curve of the silicone measured in polystyrene equivalent by gel permeation chromatography (GPC) has two or more peaks. 3. The fat and oil composition for frying according to 1. or 2., wherein the silicone comprises two or more types of silicones having different kinematic viscosities. 4. The fat and oil composition for frying according to 3., wherein the kinematic viscosity after mixing of the two or more types of silicones is 100 cSt or more and 1100 cSt or less. 5. The fat and oil composition for frying according to 1. or 2., wherein the content of the silicone is 1.0 ppm by mass or more and 8.0 ppm by mass or less, based on the total amount of the fat and oil composition for frying. 6. The oil and fat composition for frying according to 1. or 2., wherein the edible oil and fat comprises one or more oils selected from the group consisting of rapeseed oil, soybean oil, palm oil, fractionated palm oil, sunflower oil, rice bran oil, corn oil, cottonseed oil, safflower oil, linseed oil, perilla oil, peanut oil, olive oil, sesame oil, and interesterified oils thereof. 7. A method for producing an oil and fat composition for frying, comprising a step of blending a silicone with an edible oil and fat, wherein the oil and fat composition for frying satisfies the following conditions (1) and (2): Condition (1): In a molecular weight distribution curve of the silicone measured in terms of polystyrene by gel permeation chromatography (GPC), the molecular weight at the rise of the peak with the smallest molecular weight is A ｍｉｎ , the molecular weight at the time of the fall of the peak with the largest molecular weight is A ｍａｘ When this is done, A １／２ = ((A ｍａｘ -A ｍｉｎ ) / 2) + A ｍｉｎ and the molecular weight A relative to the total peak area ｍｉｎ The above is A １／２ Condition (2): In a molecular weight distribution curve of the silicone measured by gel permeation chromatography (GPC) in terms of polystyrene, the ratio X (%) of the molecular weight 10 to the total peak area is 25.0% or more and 65.0% or less. ３．５ 10 above ４．５When the ratio of the total peak area within the following range is Q (%) and the content of the silicone relative to the entire fat or oil composition for frying is P (ppm by mass), Q (%) × P (ppm by mass) × 10 －２ is 0.80 or more and 1.40 or less. 8. The method for producing an oil or fat composition for frying according to 7., wherein the step of blending a silicone into an edible oil or fat comprises blending two or more types of silicone having different kinematic viscosities. 9. A method for suppressing an increase in the acid value of an oil or fat composition for frying, comprising a step of blending a silicone into an edible oil or fat, wherein the oil or fat composition for frying satisfies the following conditions (1) and (2): Condition (1): In a molecular weight distribution curve of the silicone measured in terms of polystyrene by gel permeation chromatography (GPC), the molecular weight at the rise of the peak with the smallest molecular weight is A ｍｉｎ , the molecular weight at the time of the fall of the peak with the largest molecular weight is A ｍａｘ When this is done, A １／２ = ((A ｍａｘ -A ｍｉｎ ) / 2) + A ｍｉｎ and the molecular weight A relative to the total peak area ｍｉｎ The above is A １／２ Condition (2): In a molecular weight distribution curve of the silicone measured by gel permeation chromatography (GPC) in terms of polystyrene, the ratio X (%) of the molecular weight 10 to the total peak area is 25.0% or more and 65.0% or less. ３．５ 10 above ４．５ When the ratio of the total peak area within the following range is Q (%) and the content of the silicone relative to the entire fat or oil composition for frying is P (ppm by mass), Q (%) × P (ppm by mass) × 10 －２is 0.80 or more and 1.40 or less. 10. The method for suppressing an increase in the acid value of an oil or fat composition for frying according to 9., wherein the step of blending a silicone into an edible oil or fat comprises blending two or more types of silicones having different kinematic viscosities. 11. A method for suppressing an increase in the viscosity of an oil or fat composition for frying, comprising a step of blending a silicone into an edible oil or fat, wherein the oil or fat composition for frying satisfies the following conditions (1) and (2): Condition (1): In a molecular weight distribution curve of the silicone measured in terms of polystyrene by gel permeation chromatography (GPC), the molecular weight at the rise of the peak with the smallest molecular weight is A ｍｉｎ , the molecular weight at the time of the fall of the peak with the largest molecular weight is A ｍａｘ When this is done, A １／２ = ((A ｍａｘ -A ｍｉｎ ) / 2) + A ｍｉｎ and the molecular weight A relative to the total peak area ｍｉｎ The above is A １／２ Condition (2): In a molecular weight distribution curve of the silicone measured by gel permeation chromatography (GPC) in terms of polystyrene, the ratio X (%) of the molecular weight 10 to the total peak area is 25.0% or more and 65.0% or less. ３．５ 10 above ４．５ When the ratio of the total peak area within the following range is Q (%) and the content of the silicone relative to the entire fat or oil composition for frying is P (ppm by mass), Q (%) × P (ppm by mass) × 10 －２ 12. The method for suppressing an increase in viscosity of an oil or fat composition for frying according to 11., wherein the step of blending silicone with edible oil or fat includes a step of blending two or more types of silicone having different kinematic viscosities.

[0045] Examples of the present invention will be described below, but the scope of the present invention is not limited to these examples.

[0046] The following raw materials were used. <Edible oils and fats> Rapeseed oil 1: AJINOMOTO smooth canola oil, manufactured by J-Oil Mills Co., Ltd. Soybean oil 1: AJINOMOTO soybean oil, manufactured by J-Oil Mills Co., Ltd. <Silicones> Silicone 1: KF-96-10cs, manufactured by Shin-Etsu Chemical Co., Ltd., kinematic viscosity: 10cSt Silicone 2: KF-96-20cs, manufactured by Shin-Etsu Chemical Co., Ltd., kinematic viscosity: 20cSt Silicone 3: KF-96-30cs, manufactured by Shin-Etsu Chemical Co., Ltd., kinematic viscosity: 30cSt Silicone 4: KF-96-100cs, manufactured by Shin-Etsu Chemical Co., Ltd., kinematic viscosity: 100cSt Silicone 5: KF-96-1000cs, manufactured by Shin-Etsu Chemical Co., Ltd., kinematic viscosity: 1000cSt Silicone 6: KF-96-3000cs, manufactured by Shin-Etsu Chemical Co., Ltd., kinematic viscosity: 3000cSt Silicone 7: KF-96-5000cs, manufactured by Shin-Etsu Chemical Co., Ltd., kinematic viscosity: 5000cSt Silicone 8: KF-96-10000cs, manufactured by Shin-Etsu Chemical Co., Ltd., kinematic viscosity: 10000cSt

[0047] [Examples 1 to 9, Comparative Examples 1 to 4, Control Examples 1 to 7] <Production of fat or oil composition for frying> For each example, compounded silicone 1 and compounded silicone 2 were mixed according to the formulation in Table 1, and then added to edible fat or oil so as to achieve the silicone concentration (ppm by mass) in Table 1.

[0048] <Molecular weight distribution of silicone by gel permeation chromatography (GPC)> The molecular weight distribution of Compounded Silicone 1 and Compounded Silicone 2 used in the fly resin composition of each example was measured as follows. For example, in the case of Example 1, the molecular weight distribution of Compounded Silicone 1 was measured using a silicone with a kinematic viscosity of 3000 cSt, and that of Compounded Silicone 2 was measured using a silicone with a kinematic viscosity of 10 cSt. (Conditions) Apparatus: Gel permeation chromatography apparatus, RI detector Column: Shodex GPC LF-806M x 2 Flow rate: 1.0 mL / min Mobile phase: Toluene Column temperature: 45°C Analysis volume: 100 μL (sample concentration: 0.2% (w / v)) Pretreatment: Filtration through a filter with a pore size of 0.45 μm Standard polystyrene: EasiCal PS-1 Polystyrene, manufactured by Agilent Technologies Analysis software: SiC 480II Data Station, manufactured by System Instruments Co., Ltd.

[0049] (Preparation of Molecular Weight Distribution Curve and Conditions 1 and 2) When one type of silicone was used, a molecular weight distribution curve was prepared from the obtained GPC chart by plotting the differential distribution value (dW / d(log M)) on the vertical axis and the logarithm of the molecular weight (log M) on the horizontal axis (Control Examples 1 to 7). When two types of silicones were used, a molecular weight distribution curve was prepared for each of Blended Silicone 1 and Blended Silicone 2 according to the GPC conditions described above in <Molecular Weight Distribution of Silicone by Gel Permeation Chromatography (GPC)>, and then a molecular weight distribution curve for a mixture of Blended Silicone 1 and Blended Silicone 2 was calculated as follows (Examples 1 to 9, Comparative Examples 1 to 4). For each of Blended Silicone 1 and Blended Silicone 2, the differential distribution value (dW / d(log M)) obtained by GPC at each molecular weight was multiplied by the blending ratio (%) in the frying fat composition of each example. For Blended Silicone 1, the value of the differential distribution value (dW / d(log M)) x the blending ratio (%) was designated A1, and for Blended Silicone 2, the value of the differential distribution value (dW / d(log M)) x the blending ratio (%) was designated A2. A1 + A2 (i.e., the differential distribution value after blending (dW / d(log M))) was calculated for each molecular weight. The differential distribution value after blending (dW / d(log M)) was plotted on the vertical axis and the logarithm of the molecular weight (log M) on the horizontal axis to create a molecular weight distribution curve for blended Blended Silicone 1 and Blended Silicone 2. As examples, molecular weight distribution curves for Examples 1, 2, and 6 and Comparative Example 4 are shown in Figures 1 to 4. The number of peaks observed in the molecular weight distribution curve for each silicone example is also shown in Table 1.

[0050] (Condition 1) In the obtained molecular weight distribution curve, the molecular weight at the rise of the smallest peak is defined as A ｍｉｎ , the molecular weight at the time of the fall of the peak with the largest molecular weight is A ｍａｘ And A １／２ = ((A ｍａｘ -A ｍｉｎ ) / 2) + A ｍｉｎ The sum of all peak areas (molecular weight A ｍｉｎ or more molecular weight A ｍａｘ (total peak area below) ｍｉｎ The above is A １／２The percentage X (%) of the sum of the peak areas within the following range was calculated. The results are shown in Table 1.

[0051] (Condition 2) In the obtained molecular weight distribution curve, the molecular weight 10 ３．５ 10 above ４．５ The percentage Q (%) of the sum of the peak areas within the following range was calculated, and in each example of the fat and oil composition for frying, when the content of silicone in the entire fat and oil composition for frying is P (ppm by mass), the ratio Q (%) was calculated by multiplying P (ppm by mass) by 10. －２ The results are shown in Table 1.

[0052] For each example of the fat and oil composition for frying, frying was carried out according to the <Frying> below, and then the inhibition rate (%) of an acid value increase and the inhibition rate (%) of a viscosity increase rate were calculated according to the <Acid value> and <Viscosity> below. The inhibition rate (%) of an acid value increase and the inhibition rate (%) of a viscosity increase rate were calculated in the order listed in Table 1, for example, Examples 1 and 2 and Comparative Examples 1 to 3 were calculated by comparing them with Control Example 1. Control Examples 1 to 6 all have the same formulation, but for example, Control Example 1 was fried simultaneously with Examples 1 and 2 and Comparative Examples 1 to 3, and Control Example 2 was fried simultaneously with Example 3.

[0053] <Frying> 3.4 kg of the fat and oil composition for frying of each example, whose viscosity and acid value had been measured in advance, was placed in an electric fryer (product name: FM-3HR, manufactured by Mach Kiki Co., Ltd.), and heated until the oil temperature reached 180°C. Thereafter, heating was continued for 8 hours per day for 7 days (56 hours in total). During this time, fried chicken and potato croquettes were fried according to the following (frying conditions) and (frying schedule), and the viscosity and acid value of the fat and oil composition for frying after frying were measured. (Frying conditions) The fried chicken and potato croquettes were placed in the electric fryer while still frozen. Fried chicken (young chicken fried, manufactured by Ajinomoto Frozen Foods Co., Ltd.): fried weight 400g / time, frying time 5 minutes / time Potato croquette (NEW potato croquette, manufactured by Ajinomoto Frozen Foods Co., Ltd.): fried quantity 5 pieces / time, frying time 5 minutes / time (frying cooking schedule) Fried chicken (young chicken fried, manufactured by Ajinomoto Frozen Foods Co., Ltd.): fried weight 400g / time, frying time 5 minutes / time, 4 times / day Potato croquette (NEW potato croquette, manufactured by Ajinomoto Frozen Foods Co., Ltd.): fried quantity 5 pieces / time, frying time 5 minutes / time, 2 times / day on the 1st and 4th days after heating started

[0054] <Acid value> For each example of the fat and oil composition for frying, the acid value (mg KOH / g fat and oil) was measured before and after frying in accordance with Standard Fats, Oils, and Fat Analysis Test Method 2.3.1-2013. From the obtained acid values ​​after frying, the inhibition rate (%) of acid value increase was calculated according to the following formula (1). The results are shown in Table 1. Formula (1) Inhibition rate (%) of acid value increase: ((acid value of control example after frying - acid value of each example after frying) / acid value of control example after frying) × 100

[0055] <Viscosity> The viscosity (mPa s) of each example of the fat and oil composition for frying was measured before and after frying. Specifically, using a viscometer (E-type viscometer TVE25, manufactured by Toki Sangyo Co., Ltd.), about 1 mL of each example of the fat and oil composition for frying was measured with a syringe into the viscometer cup, and after reaching a temperature of 30°C, the mixture was rotated at 100 rpm for 2 minutes to measure the viscosity (mPa s). From the obtained viscosities before and after frying, the viscosity increase rate (%) and the viscosity increase rate inhibition rate (%) were calculated according to the following formulas (2) and (3). The results are shown in Table 1. Formula (2) Viscosity increase rate (%): ((viscosity after frying (mPa·s)−viscosity before frying (mPa·s)) / viscosity before frying (mPa·s))×100 Formula (3) Viscosity increase rate inhibition rate (%): ((viscosity increase rate of control example (%)−viscosity increase rate of each example (%)) / viscosity increase rate of control example (%))×100

[0056]

[0057] This application claims priority based on Japanese Patent Application No. 2024-056185, filed March 29, 2024, the disclosure of which is incorporated herein by reference in its entirety.

Claims

1. A fat and oil composition for frying containing an edible oil and a silicone, which satisfies the following conditions (1) and (2): Condition (1): In a molecular weight distribution curve of the silicone measured by gel permeation chromatography (GPC) in terms of polystyrene, the molecular weight at the rise of the smallest peak is A ｍｉｎ , the molecular weight at the time of the fall of the peak with the largest molecular weight is A ｍａｘ When this is done, A １／２ = ((A ｍａｘ -A ｍｉｎ ) / 2) + A ｍｉｎ and the molecular weight A relative to the total peak area ｍｉｎ The above is A １／２ Condition (2): In a molecular weight distribution curve of the silicone measured by gel permeation chromatography (GPC) in terms of polystyrene, the ratio X (%) of the molecular weight 10 to the total peak area is 25.0% or more and 65.0% or less. ３．５ 10 above ４．５ When the ratio of the total peak area within the following range is Q (%) and the content of the silicone relative to the entire fat or oil composition for frying is P (ppm by mass), Q (%) × P (ppm by mass) × 10 －２ is 0.80 or more and 1.40 or less.

2. The fat and oil composition for frying according to claim 1, wherein the molecular weight distribution curve of the silicone measured by gel permeation chromatography (GPC) in terms of polystyrene has two or more peaks.

3. The fat and oil composition for frying according to claim 1 or 2, wherein the silicone comprises two or more types of silicones having different kinematic viscosities.

4. The fat and oil composition for frying according to claim 3, wherein the kinematic viscosity of the two or more silicones after mixing is 100 cSt or more and 1100 cSt or less.

5. The fat or oil composition for frying according to claim 1 or 2, wherein the content P of the silicone is 1.0 ppm by mass or more and 8.0 ppm by mass or less based on the entire fat or oil composition for frying.

6. The oil and fat composition for frying according to claim 1 or 2, wherein the edible oil and fat comprises one or more selected from the group consisting of rapeseed oil, soybean oil, palm oil, fractionated palm oil, sunflower oil, rice bran oil, corn oil, cottonseed oil, safflower oil, linseed oil, perilla oil, peanut oil, olive oil, sesame oil, and interesterified oils thereof.

7. A method for producing an oil and fat composition for frying, comprising a step of blending a silicone with an edible oil and fat, wherein the oil and fat composition for frying satisfies the following conditions (1) and (2): Condition (1): In a molecular weight distribution curve of the silicone measured in terms of polystyrene by gel permeation chromatography (GPC), the molecular weight at the rise of the smallest peak is A ｍｉｎ , the molecular weight at the time of the fall of the peak with the largest molecular weight is A ｍａｘ When this is done, A １／２ = ((A ｍａｘ -A ｍｉｎ ) / 2) + A ｍｉｎ and the molecular weight A relative to the total peak area ｍｉｎ The above is A １／２ Condition (2): In a molecular weight distribution curve of the silicone measured by gel permeation chromatography (GPC) in terms of polystyrene, the ratio X (%) of the molecular weight 10 to the total peak area is 25.0% or more and 65.0% or less. ３．５ 10 above ４．５ When the ratio of the total peak area within the following range is Q (%) and the content of the silicone relative to the entire fat or oil composition for frying is P (ppm by mass), Q (%) × P (ppm by mass) × 10 －２ is 0.80 or more and 1.40 or less.

8. The method for producing a fat or oil composition for frying according to claim 7, wherein the step of blending silicone with edible fat or oil includes blending two or more types of silicone with different kinematic viscosities.

9. A method for suppressing an increase in the acid value of an oil or fat composition for frying, comprising a step of blending a silicone with an edible oil or fat, wherein the oil or fat composition for frying satisfies the following conditions (1) and (2): Condition (1): In a molecular weight distribution curve of the silicone measured in terms of polystyrene by gel permeation chromatography (GPC), the molecular weight at the rise of the smallest peak is A ｍｉｎ , the molecular weight at the time of the fall of the peak with the largest molecular weight is A ｍａｘ When this is done, A １／２ = ((A ｍａｘ -A ｍｉｎ ) / 2) + A ｍｉｎ and the molecular weight A relative to the total peak area ｍｉｎ The above is A １／２ Condition (2): In a molecular weight distribution curve of the silicone measured by gel permeation chromatography (GPC) in terms of polystyrene, the ratio X (%) of the molecular weight 10 to the total peak area is 25.0% or more and 65.0% or less. ３．５ 10 above ４．５ When the ratio of the total peak area within the following range is Q (%) and the content of the silicone relative to the entire fat or oil composition for frying is P (ppm by mass), Q (%) × P (ppm by mass) × 10 －２ is 0.80 or more and 1.40 or less.

10. A method for suppressing an increase in the acid value of a fat or oil composition for frying according to claim 9, wherein the step of blending silicone with edible fat or oil includes blending two or more types of silicone with different kinematic viscosities.

11. A method for suppressing an increase in viscosity of an oil or fat composition for frying, comprising a step of blending a silicone with an edible oil or fat, wherein the oil or fat composition for frying satisfies the following conditions (1) and (2): Condition (1): In a molecular weight distribution curve of the silicone measured in terms of polystyrene by gel permeation chromatography (GPC), the molecular weight at the rise of the smallest peak is A ｍｉｎ , the molecular weight at the time of the fall of the peak with the largest molecular weight is A ｍａｘ When this is done, A １／２ = ((A ｍａｘ -A ｍｉｎ ) / 2) + A ｍｉｎ and the molecular weight A relative to the total peak area ｍｉｎ The above is A １／２ Condition (2): In a molecular weight distribution curve of the silicone measured by gel permeation chromatography (GPC) in terms of polystyrene, the ratio X (%) of the molecular weight 10 to the total peak area is 25.0% or more and 65.0% or less. ３．５ 10 above ４．５ When the ratio of the total peak area within the following range is Q (%) and the content of the silicone relative to the entire fat or oil composition for frying is P (ppm by mass), Q (%) × P (ppm by mass) × 10 －２ is 0.80 or more and 1.40 or less.

12. A method for inhibiting an increase in viscosity of a fat or oil composition for frying according to claim 11, wherein the step of blending silicone with edible fat or oil includes blending two or more types of silicone with different kinematic viscosities.

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