Technology for utilizing, as a raw material for food or drink, malt roots having been removed as the cause of odd taste, despite containing nitrogen sources and various active substances in high proportion, in the production of beer or whisky is provided by a process for producing a food or drink characterized in that malt roots of controlled particle size are used as a raw material. In particular, a process for producing a food or drink from malt roots wherein the ratio of particles of less than 150 µm size is 60 wt.% or less. This process for producing a food or drink preferably comprises the steps of immersing malt roots in a liquid so as to leach malt root components with the liquid and, after the leaching, removing the residual malt roots.
