PRODUCTION OF LOW PROTEIN SAKE

摘要

PROBLEM TO BE SOLVED: To obtain a low protein sake having fine taste and excellent in quality and palatability by separating solid from liquid before fermenting a liquefied solution of a dressing rice, removing protein and charging. SOLUTION: In a liquefying treating process 1 by liquefying a dressing rice in producing a sake with a liquefied enzyme such as middle temperature type and charging, a solid-liquid separation 2 is performed before fermenting a liquefied solution and protein is removed by using a hollow yarn-like porous filtering material made of ceramic or polysulfone made to remove a protein having more than 3,000-20,000 molecular weight or to remove a material having >=0.0015μm size and charged to obtain a low protein sake. Other than the protein, a peptide or a colloid, etc., is also preferably removed.