Problem to be solved: to obtain a method of producing a flavor enhancing oil fat which is sufficiently enhanced in the cohesion enhancing effect and is unable to sense any irregularities. Also, a method for producing a flavor enhancing oil fat in which acid fatty acid is suppressed.The method of producing the flavor enhancing oil and fat according to the present invention comprises the steps of reducing the amount of peroxide contained in the above described oil and \/ or fat oil by hydrogen. The oxidizing oil and the fat is preferably heated at 60-130.degree. C. together with the hydrogenation catalyst under hydrogen gas pressure. It is also preferable to heat the oxidation oil with the hydrogenation catalyst under hydrogen gas pressure of 0.1 to 2.5 kg \/ cm2.No selection【課題】コク味増強作用が十分に強められ、且つ違和のある刺激が感じられない風味増強油脂の製造方法を得ること。またトランス脂肪酸の酸性が抑制された風味増強油脂の製造方法を得ること。【解決手段】本発明の風味増強油脂の製造方法は、酸化油脂を原料とし、上記酸化油脂中に含有される過酸化物を水素で還元する工程を含む。上記酸化油脂を水素ガス加圧下で、水素化触媒と共に60~130℃で加熱することが好ましい。上記酸化油脂を0.1~2.5kg/cm2の水素ガス加圧下で、水素化触媒と共に加熱することも好ましい。【選択図】なし
