To provide a purified soybean oil having strong full bodied flavor, a manufacturing method therefor, and a method for improving full bodied flavor of the purified soybean oil.SOLUTION: In a manufacturing method of a purified soybean oil through a decoloration process and then deodorization process, a condition of the decoloration process includes used amount of active white clay based on a soybean oil of 0.3 to 0.9 mass%, and a condition of the deodorization process includes deodorization temperature of 180 to 205°C, vacuum degree of 200 to 500 Pa, vapor content based on the soybean oil of 1 to 3 mass%, deodorization time of 45 to 80 min. and Y+10R value in a Lovibond colorimetry of the purified soybean oil of 15 to 40. The resulting purified soybean oil has trans aliphatic acid amount in aliphatic acid constituting triglyceride of 0.5 mass% or less, and all tocopherol amount of 1050 ppm or more.SELECTED DRAWING: None【課題】コク風味の強い精製大豆油及びその製造方法、精製大豆油のコク風味向上方法を提供。【解決手段】脱色工程、次いで脱臭工程を経る精製大豆油の製造方法において、脱色工程の条件が、大豆油に対して活性白土の使用量が０．３～０．９質量％であり、脱臭工程の条件が、脱臭温度１８０～２０５℃、真空度２００～５００Ｐａ、大豆油に対して水蒸気量１～３質量％、脱臭時間４５～８０分間であり、精製大豆油のロビボンド比色計におけるＹ＋１０Ｒ値が１５～４０である、精製大豆油の製造方法。得られた精製大豆油は、トリグリセリドを構成する脂肪酸中のトランス脂肪酸量が０．５質量％以下であり、全トコフェロール量が１０５０ｐｐｍ以上である。【選択図】なし
