Abstract: The method of soaking grains in water of the invention is a method of soaking grains in water for adding moisture to grains for germination, wherein grains are soaked in water containing microbubbles with bubble diameters of no greater than 50 ?m.

Abstract: An object of the present invention is to provide a method for evaluating the physical strength of husks of a barley ingredient for malt manufacture. Barley kernels with husks are disposed in a sulfuric acid solution with a concentration of approximately 40% to 60%, and are agitated for a prescribed time (e.g. approximately 1 hour) using a stirrer bar or the like. After agitation, the barley kernels are treated with a mixed liquid of Methylene Blue and Eosin, and the degree of peeled husk (remaining degree) is examined by referring to the degree of dyed barley kernels, to thereby evaluate the physical strength of the husks of the barley kernels.

Abstract: A process for producing processed barley for use as a raw material for brewing, which includes a step in which pulverized barley suspended in water is heated to make the pulverized barley pasty.

Abstract: An object of the present invention is to provide a method for evaluating the physical strength of husks of a barley ingredient for malt manufacture. Barley kernels with husks are disposed in a sulfuric acid solution with a concentration of approximately 40% to 60%, and are agitated for a prescribed time (e.g. approximately 1 hour) using a stirrer bar or the like. After agitation, the barley kernels are treated with a mixed liquid of Methylene Blue and Eosin, and the degree of peeled husk (remaining degree) is examined by referring to the degree of dyed barley kernels, to thereby evaluate the physical strength of the husks of the barley kernels.

Abstract: An object of the present invention is to provide a method for evaluating the physical strength of husks of a barley ingredient for malt manufacture. Barley kernels with husks are disposed in a sulfuric acid solution with a concentration of approximately 40% to 60%, and are agitated for a prescribed time (e.g. approximately 1 hour) using a stirrer bar or the like. After agitation, the barley kernels are treated with a mixed liquid of Methylene Blue and Eosin, and the degree of peeled husk (remaining degree) is examined by referring to the degree of dyed barley kernels, to thereby evaluate the physical strength of the husks of the barley kernels.

Abstract: A method for detecting infestation of grain-damaging insects in grain stored in a storage facility. This method comprises a first step of placing an insect trapping device that traps grain-damaging insects in the storage facility and leaving the device in the storage facility for a predetermined length of time, and a second step of detecting infestation of grain-damaging insects in the grain on the basis of how many grain-damaging insects have been trapped in the insect trapping device after the first step. The insect trapping device has a base that is impermeable to water or oil, a porous substrate that is disposed on one side of the base and is capable of holding water or oil, and water or oil held in the porous substrate.

Abstract: The present invention discloses a drying apparatus which enables uniform drying of grain. The drying apparatus has diffusion means which spread the grain accumulated on the floor into a layer, and the diffusion means has a screw conveyer which rotates around a rotatable shaft. A plow member is provided, which penetrates inside the layer of grain accumulated along the screw conveyer and disturbs the grain. The grain which is supplied in the drying chamber is spread at a uniform layer depth and uniform diffusion density by the screw conveyer and the plow member. The whole grain family can be dried equalized by heated air blowing from a heat wind blower.

Abstract: An object of the present invention is to provide a method for evaluating the physical strength of husks of a barley ingredient for malt manufacture. Barley kernels with husks are disposed in a sulfuric acid solution with a concentration of approximately 40% to 60%, and are agitated for a prescribed time (e.g. approximately 1 hour) using a stirrer bar or the like. After agitation, the barley kernels are treated with a mixed liquid of Methylene Blue and Eosin, and the degree of peeled husk (remaining degree) is examined by referring to the degree of dyed barley kernels, to thereby evaluate the physical strength of the husks of the barley kernels.

Abstract: An object of the present invention is to provide a method for evaluating the physical strength of husks of a barley ingredient for malt manufacture. Barley kernels with husks are disposed in a sulfuric acid solution with a concentration of approximately 40% to 60%, and are agitated for a prescribed time (e.g. approximately 1 hour) using a stirrer bar or the like. After agitation, the barley kernels are treated with a mixed liquid of Methylene Blue and Eosin, and the degree of peeled husk (remaining degree) is examined by referring to the degree of dyed barley kernels, to thereby evaluate the physical strength of the husks of the barley kernels.

Abstract: A method and an apparatus that can allow grains to absorb water in a short time without scratching the same at all are provided. An immersion method includes a step of storing grains for water absorption and water within a pressure-resistant container 10, a step of reducing the pressure in the pressure-resistant container 10 by a vacuum pump 6, and a step of releasing the reduced pressure by opening a reduced pressure releasing port 4. Accordingly, the grains can absorb water in a short time without being scratched at all. It becomes also possible to allow the grains to absorb water uniformly through the entire surfaces of the grains.

Abstract: An object of the present invention is to provide a method for evaluating the physical strength of husks of a barley ingredient for malt manufacture. Barley kernels with husks are disposed in a sulfuric acid solution with a concentration of approximately 40% to 60%, and are agitated for a prescribed time (e.g. approximately 1 hour) using a stirrer bar or the like. After agitation, the barley kernels are treated with a mixed liquid of Methylene Blue and Eosin, and the degree of peeled husk (remaining degree) is examined by referring to the degree of dyed barley kernels, to thereby evaluate the physical strength of the husks of the barley kernels.