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%.COPYRIGHT: (C)2014,JPO&INPIT【課題】トランス脂肪酸の生成量を従来の精製油脂における生成量よりも充分に低減すると共に、風味や酸化安定性に影響を及ぼす不純物を充分に除去し、しかも酸化安定性や風味安定性を向上させた食用油の製造方法とすることである。【解決手段】脱臭工程を含む食用油脂の製造方法において、前記脱臭工程を、バッチ式またはトレイ型半連続式脱臭装置を用いて真空度10hPa以下で脱臭温度200℃以上で行ない、その際にトランス脂肪酸生成量を0.5質量%以下に抑制し、かつ脱臭工程前の原料油脂に含有されるトコフェロール類を脱臭工程後に80%以上残存させるように、脱臭温度をT℃で示し、脱臭時間をM分で示し、脱臭温度での水蒸気吹込量の油に対する質量比率をS質量%で示すとき、T、M、Sの変数を含む下記の数1および数2の式で示される関係を満足するように調整して食用油脂を製造する。【数1】【数2】【選択図】なし
