PROBLEM TO BE SOLVED: To provide a foaming soybean milk having excellent foaming ability and foaming stability, so that the foamed soybean milk added to coffee or the like hardly causes foam collapse.SOLUTION: The foaming soybean milk having excellent foaming ability and foaming stability can be produced by emulsification using soybean milk and at least one emulsifier selected from the group consisting of a polyglyceryl fatty acid ester, a sucrose fatty acid ester, and an organic acid monoglyceride.
