Technology for utilizing, as a raw material for food or beverageproducts, malt sprouts having been removed as the cause of odd taste,despite containing nitrogen sources and various active substancesin high proportion, in the production of beer or whiskey is providedby a process for producing a food or beverage product wherein amalt sprout of controlled particle size are used as a raw material.In particular, a process for producing a food or beverage from maltsprouts wherein the ratio of particles of less than 150 am sizeis 60 wt.% or less. This process for producing a food or beverageproducts preferably comprises the steps of immersing malt sproutsin a liquid so as to leach malt sprout components with the liquidand, after the leaching, removing the residual malt sprouts.
