To provide freshly-squeezed sterilized soybean milk furnished with rich feeling, and to provide various kinds of soybean milk products containing the freshly-squeezed sterilized soybean milk.

A method for producing the freshly-squeezed sterilized soybean milk comprises acting a protein-crosslinking enzyme on soybean milk obtained by a freshly-squeezing process, or on ground macerated soybeans in a state prior to being separated into the soybean milk and soybean curd lees in the freshly-squeezing process, and then conducting sterilization treatment. The freshly-squeezed sterilized soybean milk is furnished with deliciousness which does not exist in conventional soybean milk and is inherent in soybeans, the rich feeling (full-bodied taste), and good flavor, so that the soybean milk is excellent as a raw material for the various kinds of the soybean milk products.

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