Powdery oil or fat containing highly unsaturated fatty acid

A method for suppressing generation of off-flavors due to oxidation in a powdered oil and/or fat containing a highly unsaturated fatty acid, the method comprising the following steps of:

• 1. preparing an aqueous phase A comprising from 15 to 50 mass % of a water-soluble antioxidant dissolved;
• 2. obtaining a W/O type emulsion C by adding the aqueous phase A to an oil phase B comprising a highly unsaturated fatty acid;
• 3. obtaining an aqueous phase D by dissolving a vegetable protein material F in water, the aqueous phase D having a vegetable protein material F content of from 3 to 45 mass %;
• 4. obtaining a W/O/W type emulsion E by mixing the W/O type emulsion C and the aqueous phase D;
• and
• 5. obtaining a powdered oil and/or fat containing from 5 to 30 mass % of the highly unsaturated fatty acid by spray-drying the W/O/W type emulsion E,
• wherein the vegetable protein material F satisfies the following requirements a) to c):
• a) a protein content in a solid content is 70 mass % or more,
• b) an NSI is 80 or more, and
• c) an area ratio having 2000 Da or more and less than 20000 Da is from 45 to 90% in a measurement result of a molecular weight distribution.

A powdered oil and/or fat having the following configuration of:

• 1. comprising from 5 to 30 mass % of a highly unsaturated fatty acid;
• 2. comprising:
• an oil phase B as a continuous phase comprising a highly unsaturated fatty acid;
• and an aqueous phase A comprising from 15 to 50 mass % of a water-soluble antioxidant dissolved, the aqueous phase A being dispersed in the oil phase B;
• and
• 3. comprising from 5 to 60 mass % of a vegetable protein material F,
• wherein the vegetable protein material F satisfies the following requirements a) to c):
• a) a protein content in a solid content is 70 mass % or more,
• b) an NSI is 80 or more, and
• c) an area ratio having 2000 Da or more and less than 20000 Da is from 45 to 90% in a measurement result of a molecular weight distribution.