The present invention provides a fermented soybean milk from which not only the grassy smell originating from soybean or soy milk but also the unpleasant odor, fermenting stink, acrid smell and acetic acid stink generated during the process of lactic acid fermentation or acetic acid fermentation of soymilk are inhibited. The present invention also provides a fermented soymilk of which the denseness sense of soy, the feature of soy products, is reduced. A fermented soymilk with a refreshing and bracing taste is further provided. By using palatinose, a fermented soymilk having a reduced denseness sense of soy as well as a refreshing and bracing taste may be manufactured, and the unpleasant odor of a fermented soymilk, which has not been inhibited so far even by using various flavor modifying agents, is further suppressed.
