QUALITY IMPROVEMENT METHOD OF WHEAT FLOUR USING SUPERCRITICAL CARBON DIOXIDE EXTRACT

摘要

PURPOSE: A quality improving method of flour using supercritical or subcritical carbon dioxide is provided to enable users to safely eat the obtained flour with improved quality. CONSTITUTION: A quality improving method of flour using supercritical or subcritical carbon dioxide comprises the following steps; inserting material four into an extractor(50); inflowing the supercritical or subcritical carbon dioxide into the extractor for contacting with the flour; and discharging the supercritical or subcritical carbon dioxide from the extractor. The supercritical or subcritical carbon dioxide is pressurized in the range of 40-500 bar. [Reference numerals] (AA) Warm water; (BB) Cooling water