An object of the present invention is to provide a soy milk beverage having improved heterogeneity in a soy milk beverage containing a fat or oil containing a highly unsaturated fatty acid over time. It has been found that the production of a heterogeneous flavor derived from a highly unsaturated fatty acid can be suppressed by containing a predetermined amount of lauric acid relative to the total amount of DHA and EPA, and the present invention has been completed.本發明的課題在於提供一種包含含有高度不飽和脂肪酸的油脂的豆奶飲料中經時性產生的異風味得到改善的豆奶飲料。發現藉由相對於DHA與EPA的合計量來含有規定量的月桂酸而可抑制源自高度不飽和脂肪酸的異風味的產生，從而完成了本發明。
