To provide a flavor improver for soybean food and drink comprising a means for improving flavor through suppressing greenery smell of soybeans while keeping favorable flavor derived from soybean.

The flavor improver for soybean food and drink comprises a sugar composition containing trisaccharide to tetrasaccharide having a branch structure. The flavor improver is used for soybean food and drink to suppress the greenery smell of the soybean while keeping the favorable flavor derived from the soybean, and also preventing the soybean food and drink from causing coarse feeling. The sugar composition can be utilized for aiming at flavor improvement of the soybean food and drink. The soybean food and drink refers to bean curd, hamburg steak, regulated soymilk, soymilk pudding, a soymilk beverage or the like.