PROBLEM TO BE SOLVED: To provide a hardened oil flavor enhancing oil which strongly generates a preferable flavor derived from a hydrogenated oil in a food product and which is used for an edible oil composition with a reduced trans-fatty acid content, and to provide a method for producing the same.SOLUTION: A hardened oil flavor can be imparted to an edible oil composition by a hardened oil flavor enhancing oil, obtained via a production method in which a partially hydrogenated oil is heated and oxidized while air is blown therein at 100 to 240°C, and subsequently is subjected to vacuum steam distillation at a temperature of 220°C or lower so as to obtain the hardened oil flavor enhancing oil, or the hardened oil flavor enhancing oil is a partially hydrogenated oil having a Totox value represented by the following formula (1) of 24.5 or more and a peroxide value of 8 or less: (POV×2+AnV)(1), where in the formula, POV represents the peroxide value and AnV represents an anisidine value, and a food product obtained by using the edible oil composition has an enhanced hardened oil flavor.COPYRIGHT: (C)2014,JPO&INPIT【課題】食品において水素添加油脂由来の好ましい風味を強く生じさせる、トランス脂肪酸含有量が低下した食用油脂組成物に用いる硬化油風味強化用油脂及びその製造方法を提供すること。【解決手段】部分水素添加油脂を、100℃~240℃の温度で空気を吹き込みながら加熱酸化した後、220℃以下で真空水蒸気蒸留して得られる製造方法により得られる硬化油風味強化用油脂、または以下の式(1)で表されるTotox値が24.5以上でかつ過酸化物価が8以下の部分水素添加油脂である、硬化油風味強化用油脂:(POV×2+AnV)(1)式中、POVは過酸化物価を表し、AnVはアニシジン価を表すにより、食用油脂組成物に硬化油風味を与えることができ、この油脂組成物を用いて得られる食品は硬化油風味が強化される。【選択図】なし
