A processing method is disclosed that provides malt root of wheat, barley,
oats and rye including lots of functional ingredients such as free amino
acids or dietary fibers. In more detail, the processing methods provide
food or food products, medical products and cosmetic products having high
functionality, in which products are provided by processing malt root or
extracting functional ingredients from malt root, then using the
processed malt or the extracted products as a part of manufacturing
materials of food or food products, medical products and cosmetic
products. Functional ingredients such as free amino acids like GABA or
dietary fibers like .beta.-glucan can be increased by controlling the
germination time appropriately, drying or roast-dry temperature
appropriately, and both of time of germination and drying or roast-dry
temperatures appropriately during soaking, germination and roast-dry
processes of malt. Also, extracts of functional ingredients such as free
amino acids like GABA or dietary fibers like .beta.-glucan in the extract
solution can be increased by optimizing the extraction temperature of
malt root in the extract solvent. Therefore, using malt root and its
extract obtained by performing the above controls as a part of
manufacturing materials, food or food products, medical products and
cosmetic products including lots of functional ingredients, and their
processing methods can be provided.