| 摘要 |
A food material containing sesaminol triglucoside by at least 3.0 mm per 1 g of its dry component is obtained by subjecting dehulled sesame seeds to an extraction process at an extraction temperature below 120 DEG C. with aliphatic hydrocarbon as extraction solvent to obtain a solution, removing the solution to obtain a solid which contains the extraction solvent by less than 10 weight %, adding water to this solid to obtain a water-containing object, and removing the residual solvent from this water-containing object by distillation at 20-120 DEG C. The food material thus obtained is substantially free of the solvent used in the extraction process and has improved color, flavor and taste. |
