To solve problems that conventionally, even if a fermented substance of soybean milk by a lactic acid bacterium is likely considered to be a food useful for health maintenance, it has stronger bean smell and grassy smell than those of soybean milk and a sour taste like a rotten soybean milk, they are a cause of unpopularity of the fermented substance of soybean milk and its countermeasure is demanded.

The fermented food that has a number of microorganisms such as lactic acid bacterium, etc., in a high level, is useful for health and has slight sour taste and an excellent flavor is obtained by quickly lowering or raising a temperature at pH≥5.5 so as to make the fermented substance of soybean milk at the vicinity of pH 5.3-6 in the course of fermentation. The food having a good flavor is obtained by fermenting a soybean milk and a fruit juice or flesh. The fermented substance by a lactic acid bacterium has a new effect effective for physical strength promotion.

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