PROBLEM TO BE SOLVED: To provide a method for producing an oil and fat for edible use having reduced oily feeling and to provide a method for producing an oil and fat processed food product such as chocolate and the like having reduced oily feeling.SOLUTION: A method for producing an edible oil and fat containing 5 to 750 ppm of a polyglyceryl fatty acid ester and/or a sucrose fatty acid ester as an emulsifier poorly soluble in oil and fat with an HLB value of 12 to 17 comprises adding an aqueous medium solution containing an emulsifier poorly soluble in oil and fat to an edible oil and fat and dispersing the solution into the edible oil and fat. A method for producing an oil and fat processed food product such as chocolate and the like comprises containing the edible oil and fat in the food product. The method for producing an edible oil and fat comprises adding the aqueous medium solution to the edible oil and fat and dispersing the solution, and then drying or removing the solvent.SELECTED DRAWING: NoneCOPYRIGHT: (C)2017,JPO&INPIT【課題】油性感を軽減した食用用油脂の製造方法、及び油性感を軽減されたチョコレート等の油脂加工食品の製造方法の提供。【解決手段】HLB値が12~17である油脂難溶性乳化剤としてポリグリセリン脂肪酸エステル及び/又はショ糖脂肪酸エステルを5~750ppm含有する食用油脂の製造方法であって、油脂難溶性乳化剤を含有する水性媒体溶液を食用油脂に添加、分散させる食用油脂の製造方法、及び該食用油脂を含有させるチョコレート等の油脂加工食品の製造方法。前記水性媒体溶液を食用油脂に添加、分散後、乾燥又は脱溶剤してなる食用油脂の製造方法。【選択図】なし
