出麹です写真の通り芽の部分に菌糸が生えています 蒸れ気味なので外方向に菌糸が伸びてますね 通常だとここから「枯らし」といって水分を飛ばしながら少し乾燥させる作業があるのですが、 麹モルトでは引き続きこのまま温度を上げていきます ここからは水分量と温度を比べながら糖化と乾燥を進めていきます 加熱式水分計は必須だと思います 温めながら、ファンをかけつつ、目標水分量まで下げていきます 水分量が多いうちに温度を上げてしまうと酵素が失活してしまいます まずは水分をある程度飛ばしてから、温度を上げていきます このあたりのノウハウはまだまだなので、蓄積が必要 It's the end of koji fermentation. As you can see in the photo, mycelium is growing on the sprout part. It seems a bit humid, so the mycelium is extending outward. Normally, at this point, there is a process called "karashi" where the moisture is gradually removed while evaporating. However, in the case of koji malt, we will continue to increase the temperature as it is. From here on, we will proceed with saccharification and drying while comparing the moisture level and temperature. I think a heat-type moisture meter is essential. While heating, we will use a fan to gradually decrease the moisture level to the target. If the temperature is raised while the moisture level is still high, the enzymes will become inactive. First, we will remove a certain amount of moisture before increasing the temperature. There is still much to learn in this area, so accumulating knowledge is necessary.
