HEATING-ODOR-SUPPRESSING AGENT FOR COOKING OIL OR FAT COMPOSITION, METHOD FOR SUPPRESSING HEATING ODOR IN COOKING OIL OR FAT COMPOSITION, AND METHOD FOR PRODUCING COOKING OIL OR FAT COMPOSITION
Provided are: a heating-odor suppressing agent for a cooking-oil/fat composition and a method for suppressing the heating-odor of a cooking-oil/fat composition, with which it is possible to suppress the oil/fat heating-odor that is generated during cooking such as frying； and a method for producing the cooking-oil/fat composition. The heating-odor suppressing agent for a cooking-oil/fat composition contains a roasted oil derived from corn as an effective component. The method for suppressing the heating-odor of a cooking-oil/fat composition involves including a roasted oil derived from corn in a cooking-oil/fat composition. This method for producing a cooking-oil/fat composition includes mixing a roasted oil derived from corn and an edible oil/fat other than the roasted oil, to obtain an oil/fat composition containing the roasted oil in the amount of 0.01 to 10 mass%.
