MALT ROOT OF WHEAT, BARLEY, OATS OR RYE INCLUDING HIGH FUNCTIONAL INGREDIENTS CONTENTS AND THEIR PROCESSING METHODS

摘要

It is intended to provide barley malt rootlets being rich in functionalcomponents (free amino acids, dietary fibers and so on) and a process forproducing the same. More specifically speaking, it is intended to providefoods, drugs or and cosmetics having improved functions by using, as one ofthe starting materials of the foods, drugs or and cosmetics, processed maltrootlets obtained by processing malt rootlets or an extract obtained byextracting functional components from malt rootlets, and a process forproducing the same. Contents of functional components (for example, free aminoacids such as GABA and dietary fibers such as .beta.-glucan) in malt rootletscan be increased by appropriately controlling the sprouting time, the dryingor kilning temperature, or both of the sprouting time and the drying orkilning temperature at the malting step in the course of malting. Byoptimizing the temperature for extracting malt rootlets with an extractionsolvent, furthermore, the contents of extracted functional components (forexample, free amino acids such as GABA and dietary fibers such as .beta.-glucan) in the extract can be increased. Thus, the malt rootlets and itsextract obtained by performing the controlling procedures as described aboveare employed as starting materials to thereby give foods, drugs or andcosmetics having improved functions. Also, a process for producing theseproducts can be provided.