| 摘要 |
PROBLEM TO BE SOLVED: To provide a manufacturing method of an edible oil having improved oxidation stability and flavor stability, which more sufficiently reduces the formation of trans fatty acids compared to the formation in a conventional refined oil, and sufficiently removes impurities affecting the flavor and oxidation stability.SOLUTION: In a manufacturing method of an edible oil including a deodorization step, the deodorization step is performed at a deodorization temperature of 200°C or higher at a vacuum degree of 10 hPa or less with a batch-type or tray-type semi-continuous deodorization device. On this occasion, the relations represented by the following expressions including variables T, M and S are satisfied through adjustment such that the formation of trans fatty acids is reduced to a level of 0.5 mass% or less and 80% or more of tocopherols contained in raw material oil before the deodorization step remain after the deodorization step, where the deodorization temperature is represented by T°C, the deodorization time is represented by M minute, and the mass ratio of the steam blow amount to the oil at the deodorization temperature is represented by S mass%. |
