The present invention relates to a soybean milk pudding of a fermented lactic acid fermentation broth and a method for producing the same. In the present invention, soybean milk pudding is produced using lactic acid bacteria culture filtrate or fermented soybean milk pudding obtained by inoculating lactic acid bacteria into a liquid medium, The puddings contain metabolites which are useful for the physiological activity synthesized during the fermentation of lactic acid bacteria, thereby improving the taste and physiological activity, and remarkably improving the pudding value in terms of nutritional, functional, quality and preference.
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