PROBLEM TO BE SOLVED: To provide a method for manufacturing a healthy and palatable edible oil with a low trans fatty acid content and a low acid value, which restricts the formation of trans fatty acid in cold conditions during deodorization treatment in purification of the edible oil and prevents occurrence of reversion flavor and color defects of the deodorized oil.SOLUTION: In a manufacturing method of an edible oil, the edible oil is purified through degumming, deacidification and decoloration treatments, and then through a deodorization treatment. An insolubilizer of free fatty acids, a porous adsorbent in combination with the insolubilizer, or an integrated composite of both is added to the oil immediately before the deodorization treatment for functioning at 50 to 150°C. Subsequently, steam is blown into the liquid oil after solid-liquid separation, under conditions at 140 to 190°C and a degree of vacuum of 6 hPa for deodorization treatment by steam distillation. Since the deodorization at low temperature reduces formation of trans fatty acids and sufficiently removes free fatty acids in the oil, the acid value after deodorization can be reduced.COPYRIGHT: (C)2014,JPO&INPIT【課題】食用油脂の精製工程における脱臭処理を行う場合に、低温条件でトランス脂肪酸の生成量を低く抑制すると共に、脱臭処理後の油脂に戻り臭、色調の不良などが起こらないように、低トランス脂肪酸で酸価が低く、しかも健康的かつ嗜好性にも優れた食用油脂を製造することである。【解決手段】食用油脂の精製工程で、脱ガム、脱酸、脱色処理を経た後に脱臭処理を経て食用油脂を製造する方法において、脱臭処理直前の油脂に対し、遊離脂肪酸の不溶化剤もしくはこれと多孔性吸着剤との併用又は両者一体となった複合材を添加して50~150℃で作用させ、次いで固液分離した液状油脂に対して140~190℃、真空度6hPa以下の条件で水蒸気を吹き込む水蒸気蒸留によって脱臭処理する。低温での脱臭によりトランス脂肪酸の生成が抑制され、油脂中の遊離脂肪酸が充分に除去されるので、脱臭後の酸価も低減できる。【選択図】なし
