This invention provides a method for suppressing the coloration of oil or fat during fried condition and a coloring inhibitor. The method for suppressing coloration of the oil or fat composition for fried condition according to the present invention is a process for adding a preparation oil to edible oil, and a preparation oil is obtained and carried out in a refining process for obtaining raw oil from oil grain raw materials, followed by (1) degumming process , (2) deacidification process that is implemented or not, (3) a decolorization process that is implemented or not, and (4) a deodorization process. After the process of preparing the oil (3). The absorbance difference obtained by subtracting the absorbance of isooctane at a wavelength of 750 nm from the absorbance of isooctane at a wavelength of 660 nm is 0.030 or more. The coloring inhibitor of the present invention contains the above-mentioned preparation oil.本發明係提供一種油炸調理時之油脂著色的抑制方法、及著色抑制劑。本發明之油炸調理用油脂組成物之著色抑制方法的特徵，係含有對食用油脂添加調製油之製程，調製油係在從油糧原料取得原油之精製製程，依序經過(1)脫膠製程、(2)實施或未實施之脫酸製程、(3)實施或未實施之脫色製程、及(4)除臭製程來取得，調製油之(3)之製程後，從對照之異辛烷的波長660nm吸光度減去波長750nm之吸光度所得到之吸光度差為0.030以上。本發明之著色抑制劑的特徵，係含有前述調製油。
