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Malt is germinated cereal grains that have been dried in a process known as "malting". The grains are made to germinate by soaking in water, and are then halted from germinating further by drying with hot air.〔(【引用サイトリンク】title=How to brew manually'' by John Palmer )〕〔(【引用サイトリンク】title=What is malting? )〕 By malting grains, the enzymes are developed that are required for modifying the grain's starches into sugars, including the monosaccharide glucose, the disaccharide maltose, the trisaccharide maltotriose, and higher sugars called maltodextrines. It also develops other enzymes, such as proteases, which break down the proteins in the grain into forms that can be used by yeast. Malt also contains small amounts of other sugars, such as sucrose and fructose, which are not products of starch modification but were already in the grain. Malted grain is used to make beer; whisky; malted shakes; malt vinegar; confections such as Maltesers and Whoppers; flavored drinks such as Horlicks, Ovaltine and Milo; and some baked goods, such as malt loaf, bagels and rich tea biscuits. Malted grain that has been ground into a coarse meal is known as "sweet meal". Various cereals are malted, though barley is the most common. A high-protein form of malted barley is often a label-listed ingredient in blended flours typically used in the manufacture of yeast breads and other baked goods. The term "malt" refers to several products of the process: the grains to which this process has been applied, for example malted barley; the sugar, heavy in maltose, derived from such grains, such as the baker's malt used in various cereals; or a product based on malted milk, similar to a malted milkshake (i.e., "malts"). ==History== Malted grains have likely been used as an ingredient of beer since ancient times, for example in Egypt (Ancient Egyptian cuisine), Sumeria and China. In Persian countries a sweet paste made entirely from germinated wheat is called Samanū ((ペルシア語:سمنو)) in Iran, Samanak ((ペルシア語:سمنک)), ((タジク語:сумалак)); ((ウズベク語:sumalak)) or Sümölök ((キルギス語:сүмөлөк)), which is prepared for Nowruz (Persian new year celebration) in a large pot (like a kazan). A plate or bowl of Samanu is a traditional component of the Haft sin table symbolising affluence. Traditionally, women take a special party for it during the night, and cook it from late in the evening till the daylight, singing related songs. In Tajikistan and Afghanistan they sing: ''Samanak dar Jūsh u mā Kafcha zanēm - Dīgarān dar Khwāb u mā Dafcha zanēm''.〔(''Nowruz in Tajikistan'', BBC Persian )〕〔(【引用サイトリンク】title=''Nowruz in Afghanistan'', BBC Persian )〕 (meaning: ''"Samanak is boiling and we are stirring it, others are asleep and we are playing daf"''). In modern times, making sumanu can be a family gathering. It originally comes from the Great Persian Empire. Mämmi, or Easter Porridge, is a traditional Finnish Lenten food. Cooked from rye malt and -flour, mämmi has a great resemblance (in recipe, colour and taste) to Samanū. Today, this product is available in shops from February until Easter. A (non-representative) survey in 2013 showed that almost no one cooks mämmi at home in modern-day Finland.〔()"How to tame your mämmi? on the Porridge and Potatoes food blog''〕 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「malt」の詳細全文を読む スポンサード リンク
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