PROBLEM TO BE SOLVED: To provide a production method of a roasted oil in which disagreeable odor is reduced, and flavor is improved.SOLUTION: A production method of a roasted oil includes: a roasting process in which an oilseed raw material is performed by roasting treatment and a compression process in which a roasting treated oilseed raw material is performed by compression treatment to obtain an oil content, in the roasting process, pulverization treatment is performed so that a grain diameter of the oilseed raw material at a passage mass percentage of 50% may become at least 10% and at most 82% before pulverization treatment, then the roasting treatment is performed. In addition, when the oilseed raw material is cone jam, in the roasting process, the oilseed raw material is performed by pulverization treatment so that a sieve opening 2800 μm pass of a JIS standard sieve may become at least 15%, then the roasting treatment is preferably performed. Further, when the oilseed raw material is rapeseed, in the roasting process, the oilseed raw material is performed by pulverization treatment so that a sieve opening 1400 μm pass of a JIS standard sieve may become at least 40% and at least 90%, and the roasting treatment is preferably performed.COPYRIGHT: (C)2014,JPO&INPIT【課題】不快臭を低減して風味の改善された焙煎油の製造方法を提供する。【解決手段】本発明の焙煎油の製造方法は、油糧原料を焙煎処理する焙煎工程と、焙煎処理した油糧原料を圧搾処理して油分を得る圧搾工程とを含み、前記焙煎工程において、前記油糧原料の通過質量百分率50%のときの粒径が、粉砕処理前の10%以上82%以下となるように粉砕処理したのち、前記焙煎処理を行う。なお、前記油糧原料がコーンジャムである場合には、前記焙煎工程において、JIS標準ふるいの目開き2800μmパスが15%以上となるように前記油糧原料を粉砕処理したのち、前記焙煎処理を行うことが好ましい。更に、前記油糧原料が菜種である場合には、前記焙煎工程において、JIS標準ふるいの目開き1400μmパスが40%以上90%以下となるように前記油糧原料を粉砕処理したのち、前記焙煎処理を行うことが好ましい。【選択図】なし
