Removal of crude fat from rice-koji by the supercritical CO
2 extraction using ethanol as an entrainer was investigated.
(1) Removing efficiency of crude fat was affected by the moisture contents of samples, and it increased by addition of ethanol. Fat-by-hydrolysis was partialy removed when ethanol was added to CO
2.
(2) The ratio of saturated fatty acid of rice-koji increased by the extraction.
(3) Each enzymatic activity was kept more than 90% after the CO
2 extraction. The addition of ethanol changed enzymatic balance.
(4) The moisture contents decreased by the extraction.
(5) When ethanol was added, samples were almost sterilized.
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