PROBLEM TO BE SOLVED: To provide a method for producing an edible oil and fat by which the quality of produced oil and fat is sufficiently maintained in spite of containing phospholipid.SOLUTION: The method for producing the edible oil and fat includes a process for deodorizing a raw material oil and fat containing 0.5-70 ppm of the phospholipid. In the method, phospholipid not passed through the deodorizing process is not added to the edible oil and fat obtained after passing through the deodorizing process.COPYRIGHT: (C)2011,JPO&INPIT【課題】リン脂質を添加しつつ、製品油脂の品質を充分に保持し得る食用油脂の製造方法を提供すること。【解決手段】本発明の食用油脂の製造方法は、リン脂質を0.5~70ppmの量で含有する原料油脂を脱臭する工程を含み、かつ前記脱臭する工程を経た後に得られる食用油脂に、脱臭工程を経ていないリン脂質を添加しないことを特徴とする。【選択図】なし
