Abstract
A new equipment for micro-malting was devised in 1978, by modifying the equipment which had been made in 1967 (KAWAGUCHI 1973). Features of the new equipment are as follows : 1) it enables to perform throughout steeping process and germination process with one tank, 2) the sample container is put quietly in the tank, and the germinating barley grains are turned and mixed by hands once or twice a day, 3) malting for 40 samples of 250g barley, 126 samples of 40g or 308 samples of 15g per one round becomes practicable with the new equipment, 4) all sorts of sample containers are cylindrical, 5) an automated separate start system in steeping process according to the water uptake speed is adopted to achieve the synchronized start in germination at 43-44% steeplng degree (Fig 1). Above 4) and 5) are new features added to the new equrpment made in 1978 In experiment (1), the relationships between steeping degree and malt quality were examined to know suitable steeping degree at each malting type(250g, 40g or 15g malting), using one variety as materrals As steeping degree increased from about 42% to 45 or 46%, the majority of the components of malt quality changed significantly, but malt extract in 250g and in 40g malting did not change significantly (Fig 2, Table 1) In 40g and 15g malting, root loss was high and malt yield was moderately low Therefore, it is considered to be suitable to adopt lower steeping degree (about 43%) in these two malting types than that (44-45%) in 250g malting type
