Problem to be solved: to provide a method for producing Monaka skin or cone capable of suppressing the generation of fatty acid odor by long-term preservation.A method of manufacturing Monaka skin or corn containing a mixture of fatty acids containing a CDM value of 40 hours or more and a saturated fatty acid content of 40% by weight or more. The above described method is a method in which the degree of oxidation difficulty is 200 or less in which the solid fat content at 10 \u00b0 C. is 0 to 55% by weight and the formula (1) is calculated.The method of manufacturing the method wherein the degree of oxidation difficulty = oleic acid content \u00d7 0.89 + linoleic acid content \u00d7 21 + linolenic acid content \u00d7 39. Sup. - 1 (1) and the trans fatty acid contained in the Monaka skin or cone is less than 1 mass%.No selection【課題】長期保存による脂肪酸化臭の発生を抑制可能なモナカ皮又はコーンの製造方法の提供。【解決手段】CDM値が40時間以上、飽和脂肪酸含有量が40質量%以上である油脂を配合する、モナカ皮又はコーンの製造方法。前記油脂は、10℃での固体脂含量が0~55質量%、下記式(1)によって算出される酸化難易度が200以下である製造方法。酸化難易度=オレイン酸含有量×0.89+リノール酸含有量×21+リノレン酸含有量×39・・・(1)また、モナカ皮又はコーンに含まれるトランス脂肪酸が1質量%以下である前記製造方法。【選択図】なし
