JP2005218403A - Oil and fat for microwave cooking - Google Patents

Abstract

<P>PROBLEM TO BE SOLVED: To provide oil and fat for microwave cooking, safe without the need of worry such as fuming at the time of microwave cooking, causing a little heat nonuniformity and making the flavor/palate feeling of the microwave cooked food excellent, and to provide food containing the oil and fat. <P>SOLUTION: This oil and fat for microwave cooking comprises 0.1-5wt.% of a monoacylglycerol, 4.9-84.9wt.% of a triacylglycerol and 15-95wt.% of a diacylglycerol, which contains 80-100wt.% of unsaturated fatty acids and ≤5wt.% of trans acids in the constituent fatty acids. <P>COPYRIGHT: (C)2005,JPO&NCIPI

Description

  The present invention relates to a microwave cooking oil and fat having a high diacylglycerol content and a microwave cooking food containing the oil and fat.

With the spread of microwave ovens and the development of preservation processing technology, foods for microwave oven cooking have been put on the market, and their usage is growing rapidly. However, when cooking in a microwave oven (microwave irradiation), the resulting food was unevenly heated, and a satisfactory food was not obtained particularly in terms of flavor and texture.
In order to improve the above-mentioned problems, a method using an antifreeze containing a specific saccharide (see Patent Document 1), a powdered oil and fat having foamability (see Patent Document 2), a hydroxyl value and a saponification value are in a specific range. Although the technique using the fats and oils (see Patent Document 3) is disclosed, the effect is not sufficient, the use is limited in terms of sweetness and foaming, smoke is generated during cooking in a microwave oven, and safety is poor There are problems such as. In addition, a technique using a partially esterified polyol fatty acid is disclosed in order to impart bulk restoring properties to a frozen pan heated in a microwave oven (see Patent Document 4).
In addition, a solution using a special container / packaging dedicated to microwave cooking has been proposed. For example, a method using a microwave absorption heating element (see Patent Document 5) and a container with an increased internal pressure (see Patent Document 6) are disclosed.

On the other hand, diacylglycerol has been found to reduce body fat accumulation and prevent obesity, and to reduce blood cholesterol in combination with plant sterols (see Patent Documents 7 to 9). Furthermore, it is known that when diacylglycerol is used for cooking oil, there are advantages in terms of cooking function, flavor and texture (see Patent Documents 10 to 12).
JP 11-299463 A JP-A-7-29888 JP 2000-217513 A Japanese Patent Laid-Open No. 9-172941 JP-A-7-95854 JP 2002-248051 A Japanese Unexamined Patent Publication No. 4-300826 JP-A-10-176181 WO 99/48378 pamphlet JP-A-2-291228 JP-A-7-16051 JP-A-11-243857

  It is an object of the present invention to be safe and safe from smoke generation during cooking in a microwave oven, have little unevenness in heating, have a good flavor and texture of food cooked in a microwave oven, and have a high diacylglycerol content. Another object is to provide a food containing the oil.

The cause of the deterioration of flavor and texture when cooking in a microwave oven is considered as follows. That is, it is believed that heating unevenness is caused by heating from the portion where moisture is localized by microwaves, leading to deterioration of flavor and texture.
On the other hand, since diacylglycerol has an excellent health function, there is a demand to use it not only for cooking oil but also for simple microwave-cooked food. Then, when diacylglycerol was used for the microwave cooking, it discovered that it had the peculiar property that it was remarkably easy to heat. Furthermore, the present inventors have found that the flavor and texture of a microwave-cooked food containing diacylglycerol are good and have reached the present invention. This remarkable microwave characteristic of diacylglycerol is that diacylglycerol has one less acyl group per molecule and is more polar than conventional oil (triacylglycerol), and absorbs and retains moisture. This is thought to be due to the fact that it is easy to perform.

  That is, the present invention provides a monoacylglycerol of 0.1 to 5% by weight, a triacylglycerol of 4.9 to 84.9% by weight, an unsaturated fatty acid content in the constituent fatty acid of 80 to 100% by weight, and a trans acid. The present invention provides a microwave cooking oil / fat containing 15 to 95% by weight of diacylglycerol having a content of 5% by weight or less, and a microwave cooking food containing the oil / fat.

  According to the present invention, by using fats and oils having a high diacylglycerol content for microwave cooking, there is no concern about smoke during cooking in a microwave oven, it is safe, it is heated quickly and there is little unevenness in cooking, and the flavor of microwave cooked foods -The texture can be remarkably improved.

  The microwave cooking oil / fat (A) of the present invention contains diacylglycerol (DG) in an amount of 15 to 95% by weight (hereinafter simply referred to as%), preferably 35 to 95%, and more preferably 60 to 93. %, Particularly 70 to 93%, especially 80 to 90%, is preferable from the viewpoint of heating characteristics, smoke generation, physiological effects, and industrial productivity during cooking in a microwave oven.

  In diacylglycerol, 80-100% of the constituent fatty acids are unsaturated fatty acids, preferably 90-100%, more preferably 93-100%, especially 93-98%, most preferably 94-98%. That is, the heating characteristics, smoke generation, appearance, and physiological effects during cooking in the microwave oven may be sufficient. Here, it is preferable that carbon number of this unsaturated fatty acid is 14-24, and also 16-22.

  In particular, among fatty acids constituting diacylglycerol, the content of oleic acid is 20 to 65%, preferably 25 to 60%, particularly 30 to 50%, especially 30 to 45%. This is desirable. Furthermore, from the viewpoint of physiological effects, the content of dioleylglycerol in diacylglycerol is preferably less than 45%, particularly preferably 0 to 40%.

  Of the fatty acids constituting diacylglycerol, the linoleic acid content is 15 to 65%, preferably 20 to 60%, particularly 30 to 55%, especially 35 to 50% in terms of appearance and fatty acid intake balance. desirable. Furthermore, from the viewpoint of oxidative stability and physiological effects, the content weight ratio of linoleic acid / oleic acid in diacylglycerol is 0.01 to 2.0, preferably 0.1 to 1.8, particularly 0.3 to 1. .7 is desirable.

  Of the fatty acids constituting diacylglycerol, the content of linolenic acid is less than 15%, preferably 0-13%, more preferably 1-10%, especially 2-9%. Appearance, fatty acid intake balance, oxidation stability This is desirable. As linolenic acid, α-linolenic acid and γ-linolenic acid are known as isomers, and α-linolenic acid is preferable.

  Of the fatty acids constituting diacylglycerol, the content of saturated fatty acids is less than 20%, but it is 0-10%, more preferably 0-7%, especially 2-7%, especially 2-6%. It is sufficient in terms of appearance, physiological effect, and industrial productivity. As the saturated fatty acid, those having 14 to 24 carbon atoms, particularly 16 to 22 carbon atoms are preferable, and palmitic acid and stearic acid are most preferable.

  Among the fatty acids constituting diacylglycerol, the content of trans-unsaturated fatty acids is 0 to 5%, preferably 0.1 to 4% in terms of flavor, physiological effect, appearance, and industrial productivity. preferable.

  In the fatty acid constituting the diacylglycerol, the content of fatty acids having 12 or less carbon atoms is preferably 5% or less, more preferably 0 to 2%, particularly 0 to 1% in terms of flavor and smoke generation during microwave cooking. Most preferably, it is substantially free. The remaining constituent fatty acids preferably have 14 to 24 carbon atoms, particularly 16 to 22 carbon atoms.

  Further, from the viewpoint of physiological effect, storage stability, industrial productivity and flavor, the ratio of 1,3-diacylglycerol in diacylglycerol is 50% or more, more preferably 52 to 100%, further 54 to 90%, particularly It is preferred to use diacylglycerol which is 56-80%.

  The fat (A) of the present invention contains 4.9-84.9% of triacylglycerol (TG), preferably 4.9-64.9%, and more preferably 6.9-39.9. %, Especially 6.9 to 29.9%, especially 9.8 to 19.8%, is desirable in terms of physiological effects, industrial productivity and appearance.

  The constituent fatty acid of triacylglycerol is preferably the same constituent fatty acid as diglyceride from the viewpoint of physiological effect and industrial productivity.

  The fat or oil (A) of the present invention contains 0.1 to 5% of monoacylglycerol (MG), but it is 0.1 to 2 in terms of flavor, appearance, smoke generation, industrial productivity, etc. during microwave cooking. %, Preferably 0.1 to 1.5%, more preferably 0.1 to 1.3%, and even more preferably 0.2 to 1%. Monoacylglycerol is required to be 0.1% or more in that it is easily heated by microwave cooking, but it is 5% or less from the viewpoint of safety such as fuming during microwave cooking. The constituent fatty acid of monoacylglycerol is preferably the same constituent fatty acid as diglyceride from the viewpoint of industrial productivity.

  Moreover, in the fats and oils (A) of this invention, a free fatty acid or its salt (FFA) is good to be reduced to 3.5% or less, Preferably it is 0 to 2%, Furthermore, 0 to 1%, Especially 0 to 0. 0.5%, most preferably 0.05 to 0.2% is preferable in terms of flavor, smoke generation during microwave cooking, and industrial productivity.

  The content of fatty acids having 4 or more carbon-carbon double bonds in the total fatty acids constituting the fats and oils (A) of the present invention is 0 to 40% in terms of oxidation stability, workability, physiological effects, coloring, and the like. The content is preferably 0 to 20%, more preferably 0 to 10%, particularly preferably 0 to 1%, and most preferably not substantially contained.

  The origin of the fats and oils (A) of the present invention may be vegetable oils or animal fats. Specific examples of the raw material include rapeseed oil, sunflower oil, corn oil, soybean oil, rice oil, safflower oil, cottonseed oil, and beef tallow. In addition, those obtained by separating and mixing these oils and fats, and those prepared by adjusting the fatty acid composition by hydrogenation or transesterification can also be used as raw materials. It is preferable from the viewpoint of reducing the trans acid content in the total fatty acid.

  The fats and oils (A) of the present invention can be obtained by the esterification reaction of fatty acids derived from fats and oils and glycerin, the transesterification reaction of fats and oils and glycerin, and the like. These reactions can also be carried out by chemical reactions using an alkali catalyst or the like, but it is excellent in terms of flavor and the like to carry out the reaction under mild conditions enzymatically using a 1,3-position selective lipase or the like. It is preferable. Excess monoacylglycerol produced by the reaction can be removed by molecular distillation or chromatography.

The oil / fat for microwave cooking (A) of the present invention preferably further contains water of component (B). Content of water (B) is 0.02-0.89 weight part with respect to 100 weight part of fats and oils (A), Preferably it is 0.04-0.8 weight part, Furthermore, 0.06-0.6 The content of 0.1 part by weight, particularly 0.1 to 0.5 part by weight, and especially 0.2 to 0.4 part by weight is preferable from the viewpoint of heating characteristics, appearance, and flavor during microwave cooking.
In the present invention, the content of water in fats and oils is a value measured by the Karl Fischer method ("Moisture" 2.1.3.4-1996 in "Standard fats and oils analysis test method (edited by Japan Oil Chemical Association)"). That is.

It is preferable that the oil / fat for microwave oven cooking (A) of the present invention further contains plant sterols as component (C). Plant sterols are components having a cholesterol-lowering effect. In the present invention, the content of plant sterols is 0.05 to 30 parts by weight, particularly 0.3 to 1 part per 100 parts by weight of the fat (A). .2 parts by weight are preferred. For the purpose of lowering cholesterol above normal vegetable oils, plant sterols are added in an amount of 1.2 to 30 parts by weight, preferably 2 to 4.7 parts by weight per 100 parts by weight of the fat (A). May be.
Here, as plant sterols, for example, α-sitosterol, β-sitosterol, stigmasterol, campesterol, α-sitostanol, β-sitostanol, stigmasteranol, campestanol, cycloartenol and the like, and These fatty acid esters, ferulic acid esters, cinnamic acid esters and the like are exemplified.

It is preferable to add a crystallization inhibitor further to the oil for cooking in a microwave oven according to the present invention. Examples of the crystal inhibitor used in the present invention include polyglycerin condensed ricinoleic acid ester, polyglycerin fatty acid ester, sucrose fatty acid ester, sorbitan fatty acid ester, polyoxyethylene sorbitan fatty acid ester, and propylene glycol fatty acid ester. It is done.
Polyol fatty acid esters include polyglycerin fatty acid esters, sucrose fatty acid esters having HLB (Griffin's calculation formula, J. Soc. Cosmet. Chem., 1, 311 (1949)) of 4 or less, particularly 0.1-3. Sorbitan fatty acid esters are preferred.
In the present invention, the crystallization inhibitor is preferably contained in an amount of 0.02 to 0.5 parts by weight, particularly 0.05 to 0.2 parts by weight, based on 100 parts by weight of the fat (A).

  It is preferable that the fats and oils for microwave oven cooking of this invention contain an antioxidant. The content of the antioxidant is preferably 0.005 to 0.5 parts by weight and more preferably 0.04 to 0.5 parts by weight with respect to 100 parts by weight of the fat (A) in terms of flavor, oxidation stability, coloring, and the like. The amount is preferably 0.25 parts by weight, particularly 0.08 to 0.2 parts by weight. Any antioxidant can be used as long as it is usually used in foods. Examples thereof include natural antioxidants such as vitamin E, butylhydroxytoluene (BHT), butylhydroxyanisole (BHA), tertiary butylhydroquinone (TBHQ), vitamin C or a derivative thereof, phospholipid, and rosemary extract. Vitamin E, vitamin C or derivatives thereof are preferable, and it is more preferable to use these in combination.

  As vitamin E, α, β, γ, δ-tocopherol or a mixture thereof can be used. In particular, from the viewpoint of oxidation stability, δ-tocopherol is preferable. Commercial products of vitamin E include Emix D, Emix 80 (manufactured by Eisai Co., Ltd.), MDE-6000 (manufactured by Yatsushiro Co., Ltd.), E oil-400 (manufactured by Riken Vitamin Co., Ltd.), and the like. . In the present invention, the content of vitamin E is preferably 0.01 to 0.4 parts by weight, more preferably 0.02 to 0.3 parts by weight as tocopherol, with respect to 100 parts by weight of the fat (A). 0.05 to 0.2 parts by weight is particularly preferable.

Vitamin C or a derivative thereof is preferably one that dissolves in fats and oils (A), more preferably a higher fatty acid ester, for example, an acyl group having 12 to 22 carbon atoms, L-ascorbyl palmitate, L-ascorbic acid steer. The rate is particularly preferred, with L-ascorbyl palmitate being most preferred.
In the present invention, the content of vitamin C or a derivative thereof is preferably 0.004 to 0.1 parts by weight, preferably 0.006 to 0.08 parts by weight as ascorbic acid with respect to 100 parts by weight of the fat (A). More preferred is 0.008 to 0.06 parts by weight.
Moreover, when the fats and oils for microwave cooking of this invention are mixed with water, or are used for the foodstuff containing water, Comprising: When long-term preservation | save or preservation | save is carried out, L-ascorbic acid is used as an antioxidant. It is preferable to use vitamin E, preferably δ-tocopherol, substantially free from fatty acid esters, from the viewpoint of preventing flavor deterioration and occurrence of off-flavors.

  In the microwave cooking oil / fat of the present invention, it is preferable to further add an organic carboxylic acid having 2 to 8 carbon atoms. The content of the organic carboxylic acid having 2 to 8 carbon atoms is preferably 0.001 to 0.01 parts by weight, more preferably 0.0012 to 0.007, particularly 100 parts by weight of the fat (A). The amount of 0.0015 to 0.0045 parts by weight, particularly 0.0025 to 0.0034 parts by weight, is preferable from the viewpoint of flavor, appearance, and oxidation stability.

  The oil for cooking in the microwave oven of the present invention can be obtained by adding water, plant sterols, further antioxidants, crystal inhibitors and the like to the oil of the above composition and stirring.

  The fats and oils for cooking in a microwave oven thus obtained are good in terms of heatability, microwave cooking properties such as fuming, flavor, texture, etc. In addition to being used as an improving agent, it can be applied to various microwave-cooked foods.

  The food for microwave oven cooking can be manufactured by using the fats and oils of this invention as a raw material with another foodstuff raw material. You may manufacture the foodstuff for microwave oven cooking by mix | blending the fats and oils of this invention with the form of emulsion (oil-in-water type emulsion or water-in-oil type emulsion). In particular, it is preferable that the fats and oils of the present invention be present on the surface of the food for cooking in a microwave oven or on the surface and inside thereof in order to suppress uneven heating.

  Examples of foods for cooking in a microwave oven include retort foods, chilled foods, frozen foods, aseptic packaged foods, and foods distributed at room temperature. Specific products include foods packed with a single menu, lunch boxes, side dishes, bakery foods such as bread, cakes, biscuits, pies, pizzas, donuts, emulsified foods such as soups, sauces, beverages, tortillas, etc. Examples include snack foods such as chips, potato chips, fabricate potatoes and popcorn, confectionery such as chocolate, caramel, candy and dessert, and processed meat foods such as ham, sausage, hamburger and fried chicken.

  The blending amount of the fats and oils of the present invention into the food for microwave cooking differs depending on the type of food, but is generally 0.5 to 80%, more preferably 1 to 50%, and particularly preferably 5 to 20%. In addition, when the fats and oils derived from food raw materials are included from the relationship of preparation of the preparation, the weight ratio of the fats and oils derived from the food raw materials and the edible fats and oils of the present invention is preferably 95: 5 to 1:99, 95: 5 to 5:95 is more preferable, and 85:15 to 5:95 is more preferable, and 40:60 to 5:95 is particularly preferable.

The application example of the food for microwave oven cooking is given.
Set meal menu: Available for breakfast, lunch, dinner, dinner, snacks, snacks, etc. Each menu contains the fats and oils of the present invention, and can be eaten deliciously easily by microwave cooking.

Breakfast set 1: Frozen food consisting of the following (1) to (4) is eaten by cooking in a microwave oven.
(1) A pancake containing the oil and fat of the present invention,
(2) a scrambled egg containing the oil of the present invention,
(3) sausage containing the fats and oils of the present invention,
(4) Bacon containing the oil and fat of the present invention

Breakfast set 2: A frozen sandwich with (2) and (3) sandwiched between (1) and (2) below is cooked in a microwave.
(1) Croissant containing the fats and oils of the present invention (2) Sausage containing the fats and oils of the present invention (3) Cheese containing the fats and oils of the present invention

Pasta set: The following (1) and (2) are cooked in a microwave and eaten without boiling the pasta.
(1) Boiled pasta filled with the oil and fat of the present invention and aseptically filled (normal temperature or chilled distribution)
(2) Retort pouch sterilized tomato sauce containing fats and oils of the present invention (normal temperature or chilled distribution)

Beef bowl set: The following (1) and (2) are cooked in a microwave and eaten.
(1) Aseptically filled rice (preferably using the fats and oils of the present invention as cooking oil, circulation at room temperature)
(2) Retort pouch sterilized beef bowl containing oils and fats of the present invention (circulation at normal temperature)

Example 1
The following fats and oils were produced.
Oil and fat a
455 parts by weight of soybean oil fatty acid with saturated fatty acid reduced by wintering, 195 parts by weight of rapeseed oil fatty acid and 107 parts by weight of glycerin at 0.07 hPa using Lipozyme IM (manufactured by Novo Nordisk Bioindustry) Esterification was performed at 40 ° C. for 5 hours. The enzyme was then filtered off, molecularly distilled at 235 ° C., further decolorized and washed with water. Next, 7.5 parts by weight of a 10% aqueous citric acid solution was added to 150 parts by weight of the oil and fat, and the mixture was stirred at 60 ° C. for 20 minutes and then dehydrated at 110 ° C. and 0.27 kPa. This was deodorized at 235 ° C. for 2 hours to prepare a fat a.

Oil b
Rapeseed oil fatty acid 650 parts by weight and glycerin 107 parts by weight were esterified and post-treated in the same manner as for fats and oils A to prepare fats and oils b.

Fat and oil c
Fat oil c was prepared by esterifying and post-treating 650 parts by weight of soybean oil fatty acid and 107 parts by weight of glycerin in the same manner as fat A.

  Table 1 shows the constituent fatty acid composition and glyceride composition of fats and oils a, fats and oils b, and fats and oils c.

Invention products 1 to 3 and comparative products 1 and 2
Citric acid, plant sterols, antioxidants, and crystal inhibitors were added to 100 parts by weight of each of fats and oils a, fats and oils b, and fats and oils c to obtain products 1 to 3 of the present invention. Table 2 shows the composition of these fats and oils. Note that salad oil (Nisshin Oilio, TG content 98%) was used as comparative product 1, and monoglyceride (Kao, Excel O-95R, MG content 96%) was used as comparative product 2.

Example 2 Microwave Irradiation Test (550W)
Inventive product 1, comparative product 1 and comparative product 2 were placed in a glass sample bottle (50 mL) 20 g at a time (initial temperature 20 ° C.). This was placed in the center of the turntable of a microwave oven (NE-N200 type, manufactured by Matsushita Electric) without a lid, and was irradiated with microwaves at 550 W for 3 minutes. The temperature of the sample was measured immediately after irradiation, and the appearance was visually evaluated. The results are shown in Table 3.

  The product 1 of the present invention was excellent in temperature rise at the time of microwave irradiation and was very good without smoke generation or coloring. On the other hand, the comparative product 1 had a good appearance, but the temperature during microwave irradiation was low. Comparative product 2 had a high temperature during microwave irradiation, but it was colored yellow, and smoke was observed, which was not sufficient in terms of safety.

Example 3 Microwave Irradiation Test (170W)
A 100 mL Erlenmeyer flask was charged with 50 g of oil (present product 1, comparative product 1) and 30 mL of distilled water, stirred in a thermostatic bath at 50 ° C., and then allowed to cool to room temperature. These were diluted with fats and oils with a small amount of water to prepare each sample. The water content was measured by the Karl Fischer method. The saturated water content of the product 1 of the present invention was 8900 ppm, and the saturated water content of the comparative product 1 was 1028 ppm.
20 g of these samples was placed in a glass sample bottle (50 mL) (initial temperature 20 ° C.). Next, this was placed in the center of a turntable of a microwave oven (NE-N200 type, manufactured by Matsushita Electric), and after microwave irradiation (170 W), the temperature of the sample was quickly measured. The results are shown in Table 4.

  It has been clarified that the water content of the product 1 of the present invention is larger than that of the comparative product and has a characteristic that the temperature is likely to rise during microwave irradiation.

  Next, assuming freezing and thawing, 20 g of each moisture content sample of the product 1 of the present invention was put in a glass sample bottle (50 mL) and sealed. This was left standing in a freezer at −18 ° C. for 1 day, then opened and thawed by microwave irradiation (170 W). The external appearance of the sample was visually observed during the microwave irradiation, and the time required for completion of thawing (transparency) was measured. The results are shown in Table 5.

  It was found that the higher the moisture content of the product 1 of the present invention, the shorter the microwave irradiation time required for thawing.

Example 4 Microwave cooked food (hamburger)
The raw materials having the following composition were put into a food processor and mixed well, and then formed into 70-gram oval molds. This was heated on a hot plate (180 ° C., 2 minutes) and then baked in an oven (180 ° C., 3.5 minutes). After standing to cool, it was frozen at -18 ° C. This was cooked in a microwave oven (500 W, 3 minutes), and the flavor and texture were evaluated sensuously. The results are shown in Table 6.

Weight part Ground meat (cow: pig = 7: 3) 67.0
Bread crumbs 2.0
Whole egg 5.0
Nonfat dry milk 1.0
Salt 0.8
Pepper 0.1
Nutmeg 0.2
Beef extract 0.1
Soy protein 4.0
Water 8.8
Cornstarch 1.0
Oil (present product 3 or comparative product 1) 2.0

  It was found that the hamburger using the product 3 of the present invention has a better flavor and texture after cooking the microwave oven than the comparative product 1.

Example 5 Microwave cooked food (Chinese bun)
The end of a commercially available Chinese bun (Yamazaki Bread, Anman, approx. 100 g / piece) was cut off, and almost the whole amount (about 40 g) was taken out. The additives listed in Table 7 were added to the skin and returned to the skin. Next, the ends were bonded with cellophane tape to regenerate the Chinese bun. About these samples, microwave cooking was performed (500 W, 45 seconds). The taste and texture were evaluated organoleptically immediately after cooking in a microwave oven and when left still (room temperature) for 30 minutes after cooking. The results are shown in Table 7.

  The Chinese bun of the invention product Z had a better flavor and texture than the comparative products X and Y even after standing for 30 minutes after cooking in the microwave oven. Simply adding water to it (Comparative Product Y) did not improve the flavor and texture when left standing for 30 minutes after cooking.

Claims (4)

  0.1 to 5% by weight of monoacylglycerol, 4.9 to 84.9% by weight of triacylglycerol, and 80 to 100% by weight of unsaturated fatty acid in the constituent fatty acid and less than 5% by weight of trans acid A cooking oil or fat (A) containing 15 to 95% by weight of diacylglycerol.   The fats and oils for microwave oven cooking of Claim 1 which contain 0.02-0.89 weight part of water (B) with respect to 100 weight part of fats and oils (A).   The fats and oils for microwave oven cooking of Claim 1 or 2 which contain 0.05-30 weight part of plant sterols (C) further with respect to 100 weight part of fats and oils (A).   The food for microwave oven cooking containing the fats and oils of any one of Claims 1-3.