HongAm Malt Roughage

What is HongAm Malt Roughage?

Any dietetic therapy based on unpolished rice and barley has been recognized for its effectiveness on the prevention and cure of many diseases. However, it is very difficult to continue any dietetic therapy in reality because of troubles in taste, digestion and cooking.

HongAm Malt Roughage, as the alternative food from unpolished rice and miscellaneous cereals using unpolished rice and barley (unpolished barley), solves these problems and inconveniences easily. In addition, it can be easily absorbed because fiber roughage whose digestion is difficult becomes soft through the germination forcing, vernalization, saccharification and lactobacilli fermentation process of barley. Moreover, simple fiber roughage, protein, carbohydrate and lipid are converted into functional and useful ingredients.

HongAm Malt Roughage becomes an excellent alternative food simply by having a pack (4g) after your meal.

* What is a dietetic therapy in the dictionary?

- It refers to the intake of a meal in a predefined quantity and quality according to a dietetic prescription for the purpose of treatment and its targeted diseases include diabetes, high blood pressure, kidney disease, liver disease, anemia, unbalanced diet, etc.

In the definition, disease situations should be well examined, dietary contents suitable for metabolic anomalies should be defined, and menus in line with appetite or preference should be considered at the same time in any dietetic therapy.

HongAm Malt Roughage is food and its international patent applications have been made for a series of processes to which the germination forcing, vernalization, saccharification and lactobacilli fermentation theory of unpolished barley are applied.

Korean patent: No. 10-2010-0101053 (application no.)

USA patent: US12/947801 (application no.)

Japanese patent: Patent Application 2010-255197 (application no.)

EU (Europe) patent: EP10192327.5 (application no.)

Chinese patent: 201010547427.5 (application no.)

These inventions are source patents based on the vernalization by a biologist and agricultural scholar Trofim Deni-Savich Lysenko in the former Soviet Union.

HongAm Malt Roughage is food fermented with lactobacilli.

Lactobacilli food has been recently highlighted in our society as the nutrient values of food fermented with lactobacilli and their various functions in our body have been discovered by many researchers since a Russian physiologist Metchnikoff disseminated the theory of longevity with lactobacilli.

As the food processing has been industrialized, food fermented with lactobacilli has fallen under the instant food category with various chemical additives. Accordingly, it is not easy to find out any satisfactory food fermented with lactobacilli compared to their theoretic results.

HongAm Malt Roughage is an uncooked type of food.

There are many debates on whether cooked food is better or uncooked food is better for human consumption. It is true that both cooked and uncooked food has advantages and disadvantages.

Uncooked food can be considered conditionally excellent from the perspective of energy efficiency together with the fact that there is no loss of nutrients that takes place due to heat processing. However, cooked food can also be considered excellent due to the fact that heat processing turns the hard fiber into a soft condition, the digestive ratio becomes higher because carbohydrate turns into alpha, and tastes are improved.

As mentioned before, it is clear that both have advantages and disadvantages.

However, there is no damage to some nutrients and energy loss in HongAm Malt Roughage due to heat processing because there is no processing in high temperature (45 degrees Celsius or higher) as the product is sterilized by processing in low temperature using far infrared rays, not by steaming or boiling for sterilization before fermentation.

HongAm Malt Roughage is a completely uncooked food which highlights the advantages of cooked food, as they were, because the digestive ratio increases by more than that of cooked food as it turns carbohydrate into alpha with lactobacilli fermentation and the hard fiber turns into soft fiber.