| 摘要 |
PURPOSE:To obtain malt sprout resistant to degradation and having excellent preservability and delicious taste, by putting barley grains in a cloth bag, etc., immersing in dilute warm aqueous solution of salt, drying the grains with hot air after draining, washing with a large amount of water, draining, drying with hot air, drying and preserving in air and sprouting the grain. CONSTITUTION:Barley grains for the preparation of malt sprout are put into a cloth bag, etc., immersed in tepid water (20-35 deg.C) containing table salt at an extremely low concentration (1-3%) for about a whole day and night, thoroughly drained by spreading over a cloth etc., and dried at a constant temperature with hot air of 40-45 deg.C. The dried grains are thoroughly washed with a large amount of water, thoroughly drained by spreading over a cloth etc., and dried at a constant temperature with hot air of 40-45 deg.C. The treated grains are dried and stored in air for a prescribed period and sprouted by using a specific method and apparatus to obtain the objective malt sprout having high activity, tight texture, high resistance to degradation, excellent preservability and delicious taste.
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