malt
Malt is an edible saccharification-decomposing enzyme made by using dried seeds to give water to wheat and barley. It is also called malt or corn. It is used to make beer and other sake, and it is used as a food that gives flavor and fragrance to various baked foods, sugarcane, cereals, syrup, infant food. Among the foods that Koreans commonly come into contact with is maltose, which has kochujang, candy and sikhye, and also uses it to produce livestock feed or microbiological media. Amylase contained in malt is an enzyme that breaks down starch into sugar.