Flavor oil-and-fat

An aim of the invention is to suppress the oxidized odor of an oil-and-fat, enhance and sustain the flavor and taste of a raw material oil-and-fat, provide or enhance the oil-and-fat flavor of meat, or provide an oil-and-fat imparted or enhanced with the oil-and-fat flavor of meat. The present invention provides a flavor oil-and-fat obtained by adding a yeast digest to an edible oil-and-fat and heating the resulting mixture, wherein the yeast digest is a yeast autolysate or a yeast enzyme digest, contains a water-soluble component derived from yeast, an insoluble component derived from yeast,a lipid derived from yeast, at least 4 wt% of RNA, and at least 15 wt% of peptide, and contains 65% or more of water-soluble components after solubilization of the yeast. 本发明提供一种抑制油脂的氧化臭，使原料油脂的风味、味道进一步增强并持续，或赋予或增强畜肉油脂风味，或赋予或增强畜肉油脂风味的油脂。本发明的香味油脂是通过向食用油脂中添加酵母消化物并加热来制造香味油脂而得到的，上述酵母消化物为酵母自消化物、酵母酶解物，包含来自酵母的水溶性成分、来自酵母的不溶成分及来自酵母的脂质，酵母的增溶后的水溶性成分为65％以上，上述酵母消化物含有4重量％以上的RNA及15％重量以上的肽。