Abstract
In the process of enzymatic sake clarification, the effects of shorter hours and a continuous process were studied. Floc was formed into sake within 50hours after the addition of acid protease at more than 150 unit/ml-sake at 5 to 30°C. By allowing sake with floc through the layered filter-aids, the floc was sufficiently removed from the sake. Therefore, it is possible to omit the time for the sedimentation of floc. Sake was clarified and decolorized continuously using the filter-aids and activated carbon fiber packed in the column. This study showed that the residual protease produces cloudiness in processed sake, and therefore should be removed from it. KOTEIKA TANNIN removed the residual protease from the processed sake. No problem was recognized in the clarified sake on sensory evaluation and preservation tests.
