The present invention provides a method for manufacturing an edible fat and oil composition effective for masking an unpleasant flavor of a food material, a masking method using the edible fat and oil composition obtained by the manufacturing method, and a method for manufacturing food with reduced unpleasant flavor.The edible fat and oil composition is obtained by adding a roasting oil obtained by roasting and crushed oil corn wet gum without smashing, to edible fats and oils in an amount of 0.05 mass% or more and 13 mass% or less. When cooking food materials such as fish and shellfish, vegetable protein or the like with this edible fat and oil composition, unpleasant flavor of food material can be masked. The roasting condition of the corn wet gum preferably satisfies that the value calculated by the following formula (1) is 52 to 230.(T-100)×t0.2 (1) (In the above formula (1), T is the roasting temperature (℃), and t is the roasting time (minutes).)本發明提供一種有效地遮蓋食材的嫌惡風味之食用油脂組成物的製造方法，及使用以該製造方法所得到的食用油脂組成物的遮蓋方法及經抑制嫌惡風味的食品的製造方法。將玉米濕胚芽不經粉碎而進行焙烤、榨油來得到焙烤油，並在食用油脂中添加前述焙烤油0.05質量%以上13質量%以下，而得到食用油脂組成物。以此食用油脂組成物調理魚貝類、植物性蛋白質等食材時，會遮蓋食材的嫌惡風味。玉米濕胚芽的焙烤條件係以滿足以下述式(1)計算的值是52以上230以下者為較佳。(T-100)×t0.2 (1)(在上述式(1)中，T為焙烤溫度(℃)，t為焙烤時間(分))。
