Preparation method of rice free of off-flavor from aged rice using supercritical carbon dioxide

摘要

The present invention relates to: a method for manufacturing odor-removed aged rice which treats aged rice with supercritical carbon dioxide at 40 to 60°C of temperature and 100 to 200 bar of pressure conditions to remove only previously generated odor components without extracting fat contained in aged rice; and odor-removed aged rice manufactured according to the same. According to the present invention, it is possible to only remove 80 to 95% of previously generated odor components without extracting fatty acid contained in aged rice under relatively low temperature and low pressure conditions.