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Hominy is a food which consists of dried maize kernels which have been treated with an alkali in a process called nixtamalization. ==Production== To make hominy, field corn (maize) grain is dried, then treated by soaking and cooking the mature (hard) grain in a dilute solution of lye, slaked lime (calcium hydroxide) or wood ash, a process termed nixtamalization. The soaked maize is washed, and then ground into masa. When fresh masa is dried and powdered, it becomes ''masa seca'' or ''masa harina''. Lye, lime and ash are highly alkaline: the alkalinity helps the dissolution of hemicellulose, the major glue-like component of the maize cell walls, and loosens the hulls from the kernels and softens the corn. Some of the corn oil is broken down into emulsifying agents (monoglycerides and diglycerides), while bonding of the corn proteins to each other is also facilitated. The divalent calcium in lime acts as a cross-linking agent for protein and polysaccharide acidic side chains. As a result, while cornmeal made from untreated ground corn is unable by itself to form a dough with the addition of water, the chemical changes in masa allow dough formation, which is essential to the ability to fashion dough into tortillas. Also, soaking the corn in lime kills the seed's germ, which keeps it from sprouting while in storage. Finally, in addition to providing a source of dietary calcium, the lime reacts with the corn so that the nutrient niacin can be assimilated by the digestive tract. While consumption of untreated corn is a risk factor in predisposition to pellagra, the risk is dramatically reduced or eliminated by nixtamalization. The process of making hominy is also called nixtamalization and the ground product can be called masa nixtamalera. The earliest known usage of nixtamalization was in what is present-day southern Mexico and Guatemala around 1500–1200 BC. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「hominy」の詳細全文を読む スポンサード リンク
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