MANUFACTURING METHOD OF PURIFIED SOYBEAN OIL, PURIFIED SOYBEAN OIL, AND METHOD FOR IMPROVING FULL BODIED FLAVOR OF PURIFIED SOYBEAN OIL

摘要

To provide a purified soybean oil having strong full bodied flavor, a manufacturing method therefor, and a method for improving full bodied flavor of the purified soybean oil.SOLUTION: In a manufacturing method of a purified soybean oil through a decoloration process and then deodorization process, a condition of the decoloration process includes used amount of active white clay based on a soybean oil of 0.3 to 0.9 mass%, and a condition of the deodorization process includes deodorization temperature of 180 to 205°C, vacuum degree of 200 to 500 Pa, vapor content based on the soybean oil of 1 to 3 mass%, deodorization time of 45 to 80 min. and Y+10R value in a Lovibond colorimetry of the purified soybean oil of 15 to 40. The resulting purified soybean oil has trans aliphatic acid amount in aliphatic acid constituting triglyceride of 0.5 mass% or less, and all tocopherol amount of 1050 ppm or more.SELECTED DRAWING: None