PROBLEM TO BE SOLVED: To provide an oil and fat high in general purpose by adding full bodied taste to an oily oil and fat or an oil and fat with light flavor with a simple method, and a full bodied taste improvement method of foods by using the oil and fat for foods poor in full bodied taste derived from oil and fat.MEANS FOR SOLVING THE PROBLEM: An oil and fat having full bodied taste simply and high in general purpose by containing a specific amount of oil malonylisoflavone glycoside hardly soluble in oil and fat to a liquid oil with oily flavor, a palm oil with light flavor or the like. Full bodied taste derived from oil and fat is added to foods by using the resulting oil and fat to which the full bodied taste is added.SELECTED DRAWING: NoneCOPYRIGHT: (C)2018,JPO&INPIT【課題】油っぽい油脂や淡白な風味の油脂に対し、簡便な方法でコク味を付与した汎用性の高い油脂及びその製造方法を提供する。また、油脂由来のコク味に乏しい食品に該油脂を利用することによる食品のコク味改善方法を提供する。【解決のための手段】油っぽい風味の液体油や淡白な風味のパーム油等に対し、油脂難溶性のマロニルイソフラボン配糖体を特定量含有させることにより、簡便にコク味が付与された汎用性の高い油脂を得る。また、得られたコク味の付与された油脂を用いることにより、食品に油脂由来のコク味を付与する。【選択図】なし
