Method for the preparation of defatted corn germs.

摘要

Indian corn germs can be efficiently de-fatted and deodorized by extracting the oleaginous materials with carbon dioxide in a super-critical state as the extractant at a temperature of 30 to 80 DEG C under a pressure of 80 to 500 kg/cm<2>G with admixture of 1 to 30% by weight of ethyl alcohol as an extraction aid. The thus highly de-fatted and deodorized corn germs are useful as a base material of dietary fibers as a constituent of healthy food.