| 摘要 |
<P>PROBLEM TO BE SOLVED: To provide a method for producing a liquid food or drink such as Japanese sake, beer, wine, brewed seasonings, Mirin (a glutinous rice wine for seasoning) and soy sauce and a method for removing proteins from the liquid product. <P>SOLUTION: The process for the production of a liquid food or drink contains a step to remove proteins from a protein-containing liquid by adding an agar having a jelly strength of ≤500 g/cm<SP>2</SP>at 1.5% agar concentration (hereinafter also called low-strength agar) and persimmon tannin or silica sol to the liquid. The method for removing proteins from a protein-containing liquid comprises the addition of a low-strength agar and persimmon tannin or silica sol to the liquid. <P>COPYRIGHT: (C)2003,JPO |
