Provided is a method for producing a flavor oil with a sufficient production efficiency to which a flavor of dried food is sufficiently imparted. A flavor oil is obtained by heating fats and oils to 100 degreeC or more, adding a dry food, and continuing heating until it becomes 160 degreeC or more. In another aspect, the moisture-containing flavor-imparted food is fried with fats and oils, further added with fats and oils and heated to 100 ° C or higher, and dried foods are added and heating is continued until 160 ° C or higher. obtain.乾燥食品の風味が十分に付与された、生産効率の良い風味油の製造方法を提供する。油脂を１００℃以上に加熱し、乾燥食品を添加して１６０℃以上になるまで加熱を続けることにより風味油を得る。また、別の態様として、水分含有風味付与食品を油脂で炒め、さらに油脂を添加して１００℃以上に加熱し、乾燥食品を添加して１６０℃以上になるまで加熱を続けることにより風味油を得る。
