PROBLEM TO BE SOLVED: To provide a method for producing edible oil excellent in cold resistance and having favorable raw flavor.SOLUTION: The method for producing edible oil comprises deodorizing mixed oil obtained by admixing palm soft oil which is not deodorized after fractionation with vegetable oil which comprises the one other than palm-based oil and whose constituent fatty acid contains 1-25 mass% of saturated fatty acid, at a ratio of (15:85) to (55:45), under a temperature condition of 230-260°C. The method enables production of edible oil excellent in cold resistance, hardly causing cloud or deposition of crystal even when stored at low temperature, and having favorable raw flavor and high commercial value in spite of containing a large amount of the palm soft oil.COPYRIGHT: (C)2011,JPO&INPIT【課題】耐冷性に優れ、更に生風味が良好な食用油の製造方法を提供すること。【解決手段】本発明の食用油の製造方法は、分別後に脱臭処理が施されていないパーム軟質油と、構成脂肪酸中の飽和脂肪酸の含有量が1~25質量%の、パーム系油以外の植物油とを、15:85~55:45の比率にて混合して得た調合油に、230~260℃の温度条件にて脱臭処理を施すことを特徴とする。本発明によれば、パーム軟質油を多く含有するにもかかわらず、耐冷性に優れ、低温下にて保存しても濁りや結晶の析出が生じ難く、更に生風味が良好で、商品価値の高い食用油を製造することができる。【選択図】なし
